Hamburger Soup

• 1 lb. ground chuck
• 1 onion, chopped
• 1 tablespoon minced garlic (the refrigerated garlic in a jar)
• ¼ teaspoon pepper
• 1 can tomato soup + 1 soup can water
• 1 can whole kernel corn (undrained) + 2 corn cans of water
• 8 oz. Bowties, uncooked
• 6 cubes beef bouillon

1. Brown ground chuck in a Dutch oven, stirring until the beef is crumbled.
2. Blot the meat with a paper towel, or rinse in a colander to reduce the amount of fat in it.
3. Return the meat to the Dutch oven.
4. Brown the chopped onion with the meat for a few minutes.
5. Add the garlic.
6. Add the pepper.
7. Add the tomato soup and stir. Add the soup can of water and stir.
8. Add the corn and the 2 cans of water.
9. Add the pasta.
10. Cook for 30 minutes, stirring frequently.
11. Serve and enjoy.

Lists of Foods

Appetizer
Chili Sauce Apple Jelly Meatballs

Meats and Main Dishes
Aunt Maxine's Meatloaf
Beef Bourguinon

Carla's Pot Roast

Glorified Pork Chops

Hamburger Pie

Italian Stracatto

Maple Dijon Pork Chops

Orange Glazed Pork 
Slow Cooker Beef Stew
Philly Cheesesteak Boats
Swiss Steak
Taco Ring

Vodka Rigatoni
Bacon and Potato Ring
Bourbon Chicken

Beef with Broccoli

Breakfasts
Breakfast Casserole
Sausage Bread


Casseroles

Au Gratin Potatoes
Corn Casserole

Cowboy Beans

Breads
Olive Bread
Banana Bread

Cakes

Cookies

Lemon Cookies

Chocolate Snickerdoodles

Lemon Oatmeal Cookies

Oatmeal Lace Cookies

Lemon or Lime Bars

Caramel Rice Krispy Bars

Desserts

Cherry Dump Dessert

Orange Juice Cake

Poached Pears
Peach Cobbler
Pineapple Pretzel Salad

Blueberry Torte

Deep Dish Strawberry Pie

Pasta

Tomato Soup Pasta with Meatballs

Pasta Carbonara

Three Cheese Lasagna
Beef Stroganoff in Slow Cooker
Bruschetta Chicken Pasta
White Lasagna
Girl Scout Spaghetti

Sandwiches

Egg Salad Sandwich for One
Olive Bread
Prosciutto Stromboli

Pastreubens

Snacks
Krispy Rice Squares

Salads:
Cranberry Orange Relish
Mexican Corn Salad for Two

Orange and Grape Salad

Oriental Cabbage Salad

Romaine and Pasta Salad

Spinach and Cherry Salad

Strawberry Spring Mix Salad

Soups
Ham, Veggie, and Rice Soup
Pasta Stoup
Hamburger Soup

Hungarian Mushroom Soup
Roasted Butternut Squash Soup
Vegetable Soup
Unstuffed Pepper Soup
Corn Chowder
Bean Soup
Chili with Beans
Tomato Soup
Canadian Vegetable Soup

Turkey Tortilla Soup

Tortellini Soup

Spice MIxes

Homemade Curry Powder

RECIPES THAT I WANT TO TRY:

APPETIZERS:
Fried Ravioli

CAKES:
Peach Cupcakes

EASTER:
Bunny Bread Bowl Dip
Easy Fruit Salad

FRUITS:
Honey Lemon Fruit Salad

MEATS:
Cracker Barrel Meatloaf
Ham Balls
Coney Dog Sauce


POTATO DISHES:
Loaded Potato Casserole
Parmesan Rosemary Potatoes

SANDWICHES
Turkey with Cheese and Cranberry Sandwich
Pulled Pork Using an Instapot

Spinach and Cherry Salad

Salad

• 1 ½ cups baby spinach leaves
• ¼ cup dried cherries
• ¼ chopped red onions
• 2 tablespoons shredded cheddar cheese
• 2 slices bacon crumbled
• Crackers (optional)

Dressing

1. ¼ cup frozen orange juice concentrated, melted
2. ¼ cup nonfat Greek yogurt
3. ¼ teaspoon salt
4. 1/8 teaspoon pepper
5. 1 teaspoon minched garlic
6. 
   
7. Layer the spinach, red onion, and died cherries.
8. Stir or shake the dressing ingredients.
9. Add the dressing to the salad.
10. Top with cheese and bacon.
11. Serve with crackers if desired.
12. Enjoy.

Hungarian Goulash (Kettle Gulyas)

This is Pam Wilcox Kultsar's recipe from an authentic source, her husband.  I have known Pam since school days.  I thank her for allowing me to share this wonderful recipe with you. Even Pam didn't do all the things such as the beef heart, but I have included directions in the recipe as she received it.  I have made my own revisions and notes in italics.

Hungarian Goulash (Kettle Gulyas)

8 servings best made outdoors over an open fire! (I made it in a ceramic covered iron Dutch oven on an induction cooktop.)

• 2 medium onions, coarsely chopped
• 2 tablespoons lard (I used butter instead.)
• 2 1/2 lbs. beef chuck or round cut in 3/4 inch cubes
• (If you are brave, 1/2 pound beef heart cut to 3/4 inch cubes) Pam never used this (I didn't use any beef heart either.)
• 1 garlic clove
• pinch caraway seeds (I used 1/4 teaspoon caraway seeds.)
• salt (I used 1 teaspoon when browning the meat, and added 1 1/4 teaspoons salt to the liquid.)
• 2 tablespoons paprika (sweet) (Be sure to use Hungarian Sweet Paprika because there are several kinds of paprika.)  
• 1 medium ripe tomato
• 2 green peppers
• 1 pound potatoes
• Little dumplings (spaetzle) optional (I did use the spaetzle.)
• 16 oz. sour cream

1. Melt lard (butter) in heavy 6-8 quart Dutch oven.  Sauté onions in lard (butter). Heat should be low so the onions don't brown.
2. When onions are glossy, add beef cubes, stir 10 minutes, sautéing the meat with the onions.
3. Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife.
4. Take kettle from heat. stir in paprika and the garlic.  Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 2 1/2 quarts of warm water (cold water toughens the meat). The paprika should be browned slightly be careful not to burn.
5. Replace covered kettle over low heat and cook for about 1 hour.
6. While cooking, peel the tomato and cut into 1 inch pieces. Core green peppers and slice into rings. (I cut into 3/4 inch pieces per Pam's advice.)  Peel potatoes and cut into 3/4 inch dice.
7. After meat has been braised for about 1 hour, add the tomato, green peppers and enough water to give a soup consistency. add a little salt (this is where I added 1 1/4 teaspoon). Simmer slowly for another 30 min.
8. Add potatoes and cook the gulyas till potatoes are done. Adjust salt.  Add hot cherry pepper pods if you want a spicy hot gulyas (I did not add hot cherry pepper pods.)
9. Cook the spaetzle in the gulyas if you want, but optional (I added the spaetzle at the same time I added the potatoes.)
10. You can stir in sour cream, very tasty this way, but not traditional.  (I put a dollop on the top of one bowl, but later added the rest of a 16 oz. container of sour cream to the remainder of the gulyas per Pam's advice).

Corn Casserole

• 2 cans yellow corn, drained
• 2 cans cream style corn
• 16 oz. sour cream or non-fat plain Greek yogurt
• 2 packages Jiffy Corn Muffin Mix
• 2  sticks butter, melted
• 8 oz. shredded taco cheese or similar type cheese

1. Preheat oven to 350 degrees.
2. Spray 9 x 13 inch baking dish with non stick cooking spray.
3. Mix corn and muffin mix together.
4. Add  sour cream or Greek yogurt and stir in well.
5. Add the melted butter and stir well.
6. Place in baking dish and bake for 55 minutes.
7. Distribute cheese across top of casserole and return to the oven for 10 minutes.
8. Serve and enjoy.

Olive Bread

You will need a dutch oven, a large mixing bowl, and a clean kitchen towel in order to make this recipe.

For a fresh loaf for 6:00 p.m. Dinner, start at 8 p.m the previous day, proof 14-18 hours (18 preferred) , bake at 2:00, cool from 2:00 the day of serving.

• 3 cups bread flour
• 1 teaspoon salt
• ¾ teaspoon yeast
• 1 ½ cups cool water
• 1 jar kalamata olives, drained, pitted and chopped
• white corn meal and flower for dusting

1. Pat the olives dry.
2. Mix the flour, yeast, and salt together.
3. Add the water, stir with a spoon or with hands.
4. Add the olives and work in some more.
5. Cover and let proof for 14-18 hours (18 preferred)
6. Sprinkle a clean towel liberally with a mixture of flour and corn meal.
7. Scoop your mixture out onto the towel. Turn a few times to cover.
8. Shape into a ball.
9. Cover with the towel and let proof for 2 hours more.
10. Begin heating the uncovered dutch oven at 500 degrees after 1 ½ hours after starting the second proof.
11. After 30 minutes, add the loaf to the Dutch oven and bake with the lid on for 30 minutes.
12. Take the lid off and bake it for another 20 minutes, so the crust is brown.
13. Remove and let cool on a wire rack for an hour. Then you can slice it.
14. Use to make a sandwich, or just alone or with butter.
15. Enjoy.

Pasta Stoup (a little thicker than soup)

Stoup is thicker than soup. Here is my recipe:

1 lb. ground sausage, browned

1 teaspoon rubbed sage

1 onion, chopped

1 teaspoon refrigerated minced garlic

3 Tablespoons chicken bouillon powder

6 cups water

1-28 ounce can tomato sauce

1 small can of tomato paste

2 Tablespoons Italian seasoning

10 ounces macaroni type pasta, any shape

Parmesan cheese for topping

In a large Dutch oven, add the sage to the ground sausage, stirring to break into small pieces.

Add onion and cook until translucent.

Add the minced garlic, chicken bouillon powder and 6 cups of water. Stir.

Add the tomato sauce and tomato paste and stir well.

Add the Italian seasoning. Stir.

With medium heat, bring to a soft boil.

Add the pasta and cook 15 minutes.

Ladle into bowls and top with grated Parmesan cheese.

Enjoy.