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Goulash
by Carol Danford
2 lbs Hamburger meat
1 16 oz can tomatoes
1 cup ketchup
5 large
Potatoes, peeled and chopped
4 large carrots, sliced into 1 inch pieces
1 16 oz can English Peas
2 medium
onions, chopped
1/8 teaspoon of black pepper
Salt to taste
Water
In a large skillet, brown
hamburger meat. Drain meat. Add pototes, carrots and onions. Cover with water. Bring to a full rolling boil, then reduce
heat to simmer. Cook for 15 minutes. Then add tomatoes, ketchup, peas, salt and pepper. Simmer for 10 minutes, stirring
often.
Note: Tomatoes are easily scrotched. Stirring often and simmering will help to keep this from happening.
Serve hot over Rice or Biscuits.
A Hobo Supper
by Teresa L. Adams
Need a quick and easy meal to keep up with your busy schedule? I have found this recipe
works great for a busy person with hungry mouths to feed. This one dish meal gets it's name from the Hobo's who would wrap
up meals and cook them over an open fire. You can use an open fire if you wish too, but I prefer use my oven.
3
lbs ground hamburger meat
4 large Potatoes, peeled and quartered
8 large Carrots, peeled and cut into two inch
pieces
3 large Onions, peeled and quartered
2 large stalks of Celery, cut into 1-inch slices
Salt and
pepper to taste
Mold the hamburger meat into loaf in a large casserole dish. Surround the meat loaf with the
vegetables and sprinkle with the salt and pepper. Cover with lid and cook in a 400-degree oven for one hour.
Serve
hot with Rolls.
SQUIRREL WITH RICE AND POTATOES
by Nedra
2 old squirrels, cut up
Grease
1 med. onion, chopped
1 sweet bell pepper, chopped
1 clove garlic, chopped
1 cup uncooked rice
3
med. potatoes, chopped
Salt and pepper
Water
Brown squirrels in skillet with small amount of grease.
Place squirrel in pressure cooker and cook under pressure for 15 minutes to tenderize. Saut onion, bell pepper, and garlic
in drippings in skillet; add rice, squirrel, potatoes, seasonings, and enough liquid to cook rice and potatoes. Cover; simmer
slowly until tender.
Serve with Biscuits
Note: Right before the opening of the hunting season
we would clean out the freezer or pantry. This recipe is great for this time of year. The age of the squirrel is also a fact,
the younger the squirrel the more tenderer the meat. Boiling is a method to cooking older meat to make it more pliable to
the taste.
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