Paw-of-Approval Dog Biscuits as featured in KANSAS! Magazine, 2025, vol 81, issue 5

The theme of KANSAS! 2025, vol 81, issue 5 is unusual or quirky things about Kansas. How could I tie this into the Taste article I write for the magazine? It finally dawned on me that I could write about dog bakeries . . . and proposed the idea to my editor. She suggested I also include cat cafes. “Cat Cafes” — I’d never heard of them but soon I had expanded my horizons (that’s why I love writing for KANSAS!). Then, along the way, I discovered Dog Bars! Hence the story that earned the title of Pet Paradise! It was a fun to write article that was informative and educational for me, and I hope for the readers. 

It seems that recipes for dogs are closely guarded secret lists of  ingredients and instructions, all designed to create nutritional treats that will appeal to our furry friends. So, I used a recipe that I’ve made for our doggie friends — Sammy, Duncan and Tucker who live in Colorado with David Amess. 

Paw-of-Approval Dog Biscuits  

 I did my research and recipe testing in a quest for wholesome treats for furry friends Sammy, Duncan and Tucker.  I knew I’d found a winner when the trio of golden retrievers snarfed up their “bones” and then each graced me with a paw-of-approval. Meta Newell West 

Yield: About 35 dog treats

INGREDIENTS

2 large eggs 

1 cup unsalted natural crunchy peanut butter 

1/2 cup unseasoned pumpkin puree (drain in a small mesh strainer to remove any excess moisture before measuring) 

1/2 cup water 

2 cups whole-wheat flour + more for dusting dough

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

Pinch of salt 

 

INSTRUCTIONS

1.   Preheat oven to 350°. Line 2 baking sheets with parchment paper that has been lightly sprayed with pan release.


2.   Whisk eggs, peanut butter, pumpkin and water in a large bowl. 

3.   Add flour, cinnamon, ginger and salt; stir to combine. 

4.   Tansfer to a lightly floured surface and knead until the dough comes together, about 1 minute.

5.   Divide the dough into 4 equal portions and lightly dust both sides with extra flour. 

6.   Roll one piece of dough about 1/4-inch thick, dusting with more flour as necessary to keep it from sticking. 

7.   Cut out biscuits with a 4-inch dog bone cookie cutter. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.


8.   Transfer to a prepared pan and bake the biscuits until the edges are golden brown, about 15 to 20 minutes. 

9.   Let cool on the pan for 5 minutes then transfer to a wire rack to cool completely. 

10.  Storage: Refrigerate for up to 1 week or freeze for up to 3 months.

 

Featured Pet Paradise establishment included in my article:

·    The Dog Treatery: Address: 1615 Jeanette Ave. Wichita, KS, 67203 / Phone: 316-267-1054 / Website: thedogtreatery.com / FB: The Dog Treatery

·    Barks & Brew : Address: 1312 E. English, Wichita, KS 67211 / Phone: 316-210-2773 / Website: barksandbrewsdogbar.com

·  Sunflower Cat Cafe: Address: 3236 Kimball Ave., Manhattan, KS / Phone: 785-537-3693 / Website: sunflowerpet.com / FB: Sunflower Pet, Manhattan KS

 

Included in a Side bar of other places to check out: 

·   Lucky Dog Pet Grocery & Bakery:  Address: 933 Massachusetts St, Lawrence, KS   Phone: 785-550-0926 /cell: 785-550-2852 / FB: Lucky Dog Pet Grocery & Bakery

·     Maddie’s Pet Bakery & Boutique: ONLINE access  / Phone:  785-226-5090  /  FB: Maddie’s Pet Bakery & Boutique

·   The Literary Cat Co.: Address: 915 N. Broadway, Pittsburg, KS, 66762 / Phone: 479-366-3316 / Website: theliterarycatco.com/home / FB: The Literary Cat Co

·    Topeka Cat Café: Address: 400 SW 29^th St, Suite H, Topeka, KS, 66611 / Phone: 785-640-3885 / Website: topekacatcafe.com/ FB: Topeka Cat Cafe

Brats precooked in beer & grilled on top of the stove

As the air turns crisp and the leaves turn colors, it’s time for fall foods such as brats! Precooking them adds flavor, shortens the grilling time and insures they are cooked through. 

Brats precooked in beer & grilled on top of the stove 

1 to 2 tablespoons butter

1 small onion, sliced 

1 tall can of beer or enough to cover brats (use part water if preferred)

2 to 3 teaspoons mustard seeds

Package of uncooked brats (mine contained 5)

1. Heat butter of medium low; add onion and cook until tender.
2. Add beer and mustard seeds and heat to almost boiling.
3. Add brats and simmer for about 12 minutes (avoid boiling so the brats don’t burst).
   
   
   
4. Remove and drain. Can be refrigerated at this point and grilled when ready to eat.
5. Grill on preheated stove top grill pan (medium high temperature), turning to get grill marks — grill about 5 to 10 minutes of until an instant read thermometer reads at least 160°F. Add cooked grill to grill at the end.
6. Serve on warm buns with sauerkraut and mustard as desired. We recommend our 40-Minute Hot Dog Buns . . . yes, they really are done, start to finish in 40 minutes! 

 

 Recipe without photos . . . Brats precooked in beer & grilled on top of the stove 

1 to 2 tablespoons butter

1 small onion, sliced 

1 tall can of beer or enough to cover brats (use part water if preferred)

2 to 3 teaspoons mustard seeds

Package of uncooked brats (mine contained 5)

1. Heat butter of medium low; add onion and cook until tender.
2. Add beer and mustard seeds and heat to almost boiling.
3. Add brats and simmer for about 12 minutes (avoid boiling so the brats don’t burst).
4. Remove and drain. Can be refrigerated at this point and grilled when ready to eat.
5. Grill on preheated stove top grill pan (medium high temperature), turning to get grill marks — grill about 5 to 10 minutes of until an instant read thermometer reads at least 160°F. Add cooked grill to grill at the end.
6. Serve on warm buns with sauerkraut and mustard as desired. We recommend our 40-Minute Hot Dog Buns . . . yes, they really are done, start to finish in 40 minutes! 

 

Company Chicken Folds . . . update of a classic.

This is my updated version of a classic recipe that combines dried beef with chicken and bacon. Great for company as it can be prepped ahead and then put in the oven to bake before guests arrived. Barry made the mashed potatoes an hour or so ahead and put them in the slow cooker on warm and I par-cooked fresh green beans and then sautéed them in butter and seasoned them with lemon pepper right before serving the entrée course. For the record, I plan to chop up the rest of the dried beef for chipped beef gravy on toast! 

 

Company Chicken Folds    Yield: 6  servings 

6  chicken tenders — pounded flat

2.5 oz. jar of dried beef or use a 3 oz. pkg. (there will be leftovers)

Black pepper & garlic powder for seasoning

6 slices of bacon (I used just about ¾ of each slice)

8 ounces sour cream

10.5 ounces creamed soup-style sauce (I made a homemade cream of chicken version flavored with chopped sautéed onions and red peppers) or use cream or cream or mushroom soup 

About 2 ounces cream cheese, optional (it adds to the creaminess)

Paprika 

Chicken broth to thin the sauce at the end  

1. On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet, open edges of bacon should rest against the bottom of the pan.  
   
   
   
2. If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup. 
3. Pour around the chicken rolls. Sprinkle lightly with paprika. 
4. Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F. 
5. If sauce is thick, add chicken broth to create a gravy-like consistency.
6. Serve with mashed potatoes and ladle gravy over the chicken and potatoes.
7. On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet.  
8. If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup. 
9. Pour around the chicken rolls. Sprinkle lightly with paprika. 
   
   
   
10. Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F. 

Recipe without photos . . . Company Chicken Folds    Yield: 6  servings 

6  chicken tenders — pounded flat

2.5 oz. jar of dried beef or use a 3 oz. pkg. (there will be leftovers)

Black pepper & garlic powder for seasoning

6 slices of bacon (I used just about ¾ of each slice)

8 ounces sour cream

10.5 ounces creamed soup-style sauce (I made a homemade cream of chicken version flavored with chopped sautéed onions and red peppers) or use cream or cream or mushroom soup 

About 2 ounces cream cheese, optional (it adds to the creaminess)

Paprika 

Chicken broth to thin the sauce at the end  

1. On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet, open edges of bacon should rest against the bottom of the pan.  
2. If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup. 
3. Pour around the chicken rolls. Sprinkle lightly with paprika. 
4. Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F. 
5. If sauce is thick, add chicken broth to create a gravy-like consistency.
6. Serve with mashed potatoes and ladle gravy over the chicken and potatoes.
7. On top of each pounded chicken, place a piece of dried beef; sprinkle lightly with pepper and garlic powder and folds into thirds. Wrap a slice of bacon around each and place in a sprayed baking sheet.  
8. If using cream cheese, heat together with the sour cream until cream cheese melts; if not using cream cheese, just mix the sour cream and soup. 
9. Pour around the chicken rolls. Sprinkle lightly with paprika. 
10. Bake in preheated 350°F oven for about 30 - 40 minutes or until an instant read thermometer reads at least 165°F. 

Small BATCH Applesauce Bundt Cake. . . moist & flavorful

One year Kay Emel-Powell organized a Chi Omega cookie/dessert exchange among those of us who had lived in the house during the late 1960s. She shared her fabulous and fun Hoot Owl Cookies (owls are a big deal among XOs). I ran across that handout as I was sorting and organizing a lifetime of memories that included this recipe provided by Nancy Evans Baumgarten. All this cleaning, organizing and purging has made me realize that I don’t need another thing . . . certainly not another kitchen item. But, then I saw this cute bundt pan at Aldi’s and my resolution was quickly forgotten! It was the perfect size for a small dinner party allowing for a sweet ending without leftovers, or even a cake for two with a reasonable amount of leftovers. Consequently I adapted Nancy's recipe that was originally for cupcakes and made a moist and flavorful small bundt cake.

Small batch Applesauce Bundt Cake      Serves 6 to 8 

1 small bundt pan + a few extra cup cakes (the small bundt pan filled about ¾ to 7/8 full holds a little over 2 ½ cups of batter) or use batter to make 48 mini cupcakes

1 ½ cup applesauce (I used homemade Chai Applesauce that was lightly sweetened with honey and spiced but plain boughten applesauce works, too)

½ cup (1 stick) butter

1 cup granulated sugar

1 egg, slightly beaten

1 ¾ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ cup nuts (such as pecans or walnuts)

½ cup raisins, optional

1. Heat applesauce in a medium size pan over medium heat. Add butter and sugar. Set aside to cool.
   
   
   
2. Stir in remaining ingredients.
   
   
   
3. Grease or spray  a small bundt pan and fill about 3/4 to 7/8 full. I had enough batter left to make 3 cupcakes. Or, for  48 mini cupcakes — spray small muffin tins and distribute batter among them — fill 1/2 full.
   
   
   
4. In a preheated 350°F oven, bake small bundt cake for about 30 - 35 minutes or until a toothpick inserted near center comes out clean of a internal temperature probe registers about 210°F'; bake  cupcakes about 15 minutes.. 
   
   
   
5. Frost cooled cake with cream cheese frosting or icing of your choice. (I used ½ batch of a cream cheese-buttercream frosting and dusted the frosting with nutmeg.)

Recipe without photos . . .

Small batch Applesauce Bundt Cake 

1 small bundt pan + a few extra cup cakes (the small bundt pan filled about ¾ to 7/8 full holds a little over 2 ½ cups of batter) or use batter to make 48 mini cupcakes

 

1 ½ cup applesauce (I used homemade Chai Applesauce that was lightly sweetened with honey and spiced but plain boughten applesauce works, too)

½ cup (1 stick) butter

1 cup granulated sugar

1 egg, slightly beaten

1 ¾ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ cup nuts (such as pecans or walnuts)

½ cup raisins, optional

1. Heat applesauce in a medium size pan over medium heat. Add butter and sugar. Set aside to cool.
2. Stir in remaining ingredients.
3. Grease or spray  a small bundt pan and fill about 3/4 to 7/8 full. I had enough batter left to make 3 cupcakes. Or, for  48 mini cupcakes — spray small muffin tins and distribute batter among them — fill 1/2 full.
4. In a preheated 350°F oven, bake small bundt cake for about 30 - 35 minutes or until a toothpick inserted near center comes out clean of a internal temperature probe registers about 210°F'; bake  cupcakes about 15 minutes.
5. Frost cooled cake with cream cheese frosting or icing of your choice. (I used ½ batch of a cream cheese-buttercream frosting and dusted the frosting with nutmeg.)

Chicken Master Mix for the freezer & recipes for its use . . .

In 2008 I compiled recipes for a make-ahead freezer class and cookbook that was used in a "Dine and Learn" cooking class for the Abilene Parents as Teachers participants. It was based on the idea of preparing two master mixes (one ground beef based, the other chicken) that were made in class and then could be used in any number of easy-to-fix recipes. (In the class we tested each of the easy-fix recipes so that participants could decide which ones the liked best.) A friend just asked about freezer meals and it reminded me of these recipe so here's the Chicken Master Mix and the recipes for how it can be used. Click on Ground Beef Master Mix to access those recipes. 

Chicken Mix

Yield:  Makes about 6 pints (12 cups)

Use the original preparation method outlined below or the crock pot method, depending on your preference.

 

11 pounds chicken breasts

3 tablespoon parsley flakes

4 carrots, peeled & chopped (optional)

4 teaspoons salt

12 teaspoon pepper

2 tablespoons dried basil, crushed (optinal)

 

Original Preparation Method: Combine all ingredients in a large kettle or Dutch oven with 4 quarts cold water.  Cover and cook over high heat until water boils.  Simmer until meat is tender, about 1 1/2 hours.  Remove from heat.  Strain broth and refrigerate until fat can be skimmed.  Cool chicken, then remove (discard bones and skin as needed), and cut into bite-sized chunks.  Put chicken into six 1-pint (2 cup) freezer containers, leaving 1/2” space at top.  Pour skimmed chicken broth into six more 1-pint containers with 1/2” space at top.  Seal and label containers with contents and date.  Freeze. Use within 3 months.  This method also yields about 6 pints of chicken broth along with the chicken.

Recipe adapted from “Make-A-Mix Cookery” by Karine Elaison, Nevada Aharward, & Madeline Westover (HP Books, 1978).

 

Crock Pot Preparation Method:  Wrap 2 or 3 chicken breasts in a foil packet; divide seasonings among packets.  Stack several packets alternately in the crock pot and add about 1 cup of water. Set on low for the day or on high for about 4 hours.”  Follow instructions above for freezing cooked chicken.

These crock pot cooking instructions appeared in a Reflector Chronicle interview with Joan Taylor in October 2007.

 

Possible Uses for Chicken Mix :  Thaw prepared chicken and add to a sauce for pasta, make into chicken salad, use in a casserole, or in the recipes that follow.

 

 

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Chicken Burgers

Yield:  8 burgers

From “Make-A-Mix Cookery” by Karine Elaison, Nevada

Aharward, & Madeline Westover (HP Books, 1978).

Ingredients

2 cups Chicken Mix, thawed

1 cup barbecue sauce

8 hamburger buns

 

Combine Chicken Mix and barbecue sauce in a medium

saucepan.  Cook over medium heat about 10 minutes,

until heated through.  Serve over hamburger buns.

 

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Chicken Casserole

Yield: 6 serving

 

Ingredients

1/3 cup Casserole Sauce Mix (powdered) *

1 1/4 cups water

2 cups Chicken Mix, thawed

1 (10 oz.) package frozen vegetables (peas, carrot & peas blend,

broccoli, etc.)

1 cup grated cheddar or American cheese

 

Preheat oven to 350°.

Combine 1/3 cup Casserole Sauce Mix with water in saucepan.  
Cook and stir until thickened.  Butter or spray a 9”x13” baking

dish and layer with Chicken Mix, frozen vegetables, and grated

cheese.  Bake in preheated oven for 30 minutes.

Serve over cooked rice (see Chicken-Flavored Rice recipe) or

cooked spaghetti.

 

*1 (10 3/4 oz.) undiluted can cream of chicken (or other

flavored soup) can be used in place of the Casserole Sauce Mix; omit 1 1/4 cups water and add soup and chicken directly to the casserole dish (thin with a little water only if needed).

 

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Chicken Enchiladas

Yield: 12 enchiladas

 

Ingredients

2/3 cup Casserole Sauce Mix (powdered) *

2 1/2 cups water

2 cups Chicken Mix, thawed

1 cup sour cream

8 oz. shredded cheese, American or cheddar

12 flour tortillas

 

Preheat oven to 350°.  Butter or spray 9” x 13” baking dish.

Combine 2/3 cup Casserole Sauce Mix with water in saucepan.  
Cook and stir until thickened then add the sour cream & half the cheese. Remove about 1/3 of this mixture to a bowl; add the Chicken Mix to the remaining 2/3 of the mixture. Divide the creamy chicken mixture among tortillas; roll up each and place in prepared baking dish.  Spread the reserved sour cream-cheese mixture over the tortillas.  Top with remaining cheese.  Cover with foil and bake in preheated oven for 45 minutes or until hot and bubbly.

 

*1 (10 3/4 oz.) undiluted can cream of chicken (or other

flavored soup) can be used in place of the Casserole Sauce Mix; omit 1 1/4 cups water and add soup and chicken directly to the casserole dish (thin with a little water only if needed).

 

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Huntington Chicken

Yield:  6 to 8 servings

This recipe is the one used by the USD 435 cooks; it has been adapted

 to use the prepared Chicken Mix.

 

Ingredients

2 cups chicken broth (homemade, canned or use

bouillon cubes or granules to make broth)

4 tablespoons (1/4 cup) all-purpose flour

2 cups Chicken Mix

1 cup (before cooking) shell macaroni  -- cook in

salted water according to package directions

1/4 pound cheese, shredded  (about 1 1/4 cups)

-- use American or other cheese of your preference

2 cups bread crumbs (process bread slices in the food

processor to make bread crumbs)

1 tablespoons butter or margarine

 

Preheat oven to 325°.  Grease or spray a 9” x 9” baking dish.

Place flour in a saucepan; gradually add chicken broth and whisk to thicken as mixture is cooked over low heat. In a large bowl, combine and mix:  Chicken Mix & macaroni, cheese & thickened broth.  Put in prepared pan.  In a skillet brown bread crumbs in melted butter; spread on top of chicken mixture.  Bake in preheated oven for about 30 minutes until hot and bubbly.

 

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Broccoli & Chicken Crock Pot Soup

Yield:  6 to 8 servings 

Ingredients

1/4 cup (1/2 stick) butter or margarine

3 celery ribs, minced2 tablespoons minced onion

1/4 cup all-purpose flour

2 cups chicken broth

2 cups Chicken Mix

10 oz. box of frozen broccoli or use mixed vegetables

Milk  -- about 1 cup  (or use more milk & less chicken broth)

Velveeta® cheese, cubed – 1 1/2 to 2 cups or to taste

 

Melt butter in large pot on medium heat.  Add minced celery and onions and sauté.  Stir in flour and cook several minutes.  Add chicken broth and cook until slightly thickened.

At this point, mixture may be added to a crock pot along with Chicken Mix and remaining ingredients; set on low and cook at least 3 hours.

Or, to continue on range top:  Add remaining ingredients and simmer for at least 15 to 20 minutes or longer.

 

Ground Beef Freezer Master Mix & recipes for it's use . . .

 In 2008 I compiled recipes for a  make-ahead freezer class and cookbook that was used in a "Dine and Learn" cooking class for the Abilene Parents as Teachers participants. It was based on the idea of preparing two master mixes (one ground beef based, the other chicken) that were made in class and then could be used in any number of easy-to-fix recipes. (In the class we tested each of the easy-fix recipes so that participants could decide which ones the liked best.) A friend just asked about freezer meals and it reminded me of these recipe so here's the Ground Beef Master Mix and the recipes for how it can be used. Chick on Chicken Mix for that master mix and accompanying recipes.

All-Purpose Ground Beef Mix

Yield:  Makes about 6 pints (12 cups)

This versatile ground beef sauce is made ahead, frozen in pint-size (2 cup) freezer bags, for use in a variety of quick-to-assemble “comfort” food dishes.  The basic mix even sneaks in vegetables for a vitamin and mineral boost.

The recipe for this mix and accompanying recipes that utilize it were adapted from “Make-A-Mix Cookery” by Karine Elaison, Nevada Aharward, & Madeline Westover (HP Books, 1978).

 

Ingredients

5 pounds lean ground beef1 tablespoon salt

2 cups finely chopped celery

2 cups finely chopped onions

1 cup finely diced green pepper or use finely chopped carrots if you prefer

 

In a large skillet or pot, brown ground beef over medium-high heat, stirring to break up meat.  Drain; discard drippings.  Stir in salt, celery, onions and green pepper.  Cover, ;simmer over low heat until vegetables are tender, about 10 to 15 minutes.  Remove from heat and cool.  Ladle into 6 one-pint freezer bags. Seal and label containers with contents and date.  Store in freezer.  Use within 3 months.

 

Possible Uses:  Thaw prepared ground beef mix and use in tacos, your favorite casseroles, or in the recipes that follow.

 

                                                                  

RECIPES FOR USING THE MASTER MIX . . . 

Sloppy Joes

Yield: 6 servings

  

Ingredients

1 pint bag (2 cups) All-Purpose Ground Beef Mix, thawed

1 (8 oz.) can tomato sauce

1 tablespoon yellow prepared mustard

6 hamburger buns

 

Add all ingredients, except buns, to a medium saucepan and heat over medium to heat.  Stir occasionally for about 10 minutes.  Pile mixture into hamburger buns when ready to serve. 

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Speedy English Muffin Pizza

Yield:  Makes 12 individual pizzas

Ingredients

1 (6 oz.) pkg. English muffins

1 (8 oz.) can tomato sauce

1 teaspoon to 1 tablespoon Italian seasoning

1 cup (about 1/2 pkg.) All-Purpose Ground Beef Mix, thawed

1 1/2 to 2 cups of shredded cheese (such as Mozzarella, Cheddar, Parmesan)

 

Preheat oven to 350°.

Split English muffins in half (a fork works well for this task).  Toast English muffin halves and place on a baking sheet with sides.   Combine tomato sauce and Italian seasoning; spread approximately 1 to 2 tablespoons of sauce on each muffin.  Add ground beef.  Top with approximately 2 tablespoons of shredded cheese.  Spoon meat mixture generously over English muffins.  Sprinkle with Italian seasoning, and top with grated cheese.  Bake in preheated 350° oven until cheese is melted, lightly browned, and bubbly (about 10 to 12 minutes).

Microwave alternative:  Place prepared muffins on a microwave safe plate and heat in microwave.

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Quick Spaghetti Sauce

Yield:  Makes 4 servings

 

Ingredients

1 pint bag (2 cups) All-Purpose Ground Beef Mix, thawed

2 (8 oz.) cans tomato sauce

6 tablespoons tomato paste

1 1/3 cups tomato juice or water

1 heaping tablespoon Italian seasoning

1 teaspoon granulated sugar

1/2 to 1 teaspoon garlic powder (or to taste), optional

 

Add all ingredients to a medium saucepan and heat over medium to medium-high heat until it starts to come to a boil.  Reduce heat; simmer 30 minutes, stirring occasionally.

Serve with spaghetti cooked according to package directions.  General guideline is to allow 2 ounces of pasta per person.

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Easy Beef Stroganoff

Yield: 4 to 6 serving

 

Ingredients

1 pint bag (2 cups) All-Purpose Ground Beef Mix, thawed

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1/3 cup Casserole Sauce Mix (powdered)*

1 1/4 cups beef broth

1 (4 oz.) can sliced mushrooms, undrained

1 cup (8 oz.) sour cream

1 (8 oz.) package medium noodles, cooked & drained

 

In a large skillet, combine ground beef mix, garlic salt, pepper, casserole sauce mix, and beef broth.  Simmer uncovered over medium heat until heated through and slightly thickened, about 5 to 10 minutes – stir occasionally.  Add mushrooms; cook and stir 1 minute.  Stir in sour cream until just blended and heated through; do not boil..  Add sour cream and heat thoroughly.  Serve over noodles.

 

*1 (10 3/4 oz.) undiluted can cream of mushroom soup can be

used in place of the Casserole Sauce Mix.  Instead of adding 1 1/4 cups beef broth, use 1 soup can of water or beef broth.

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Hamburger-Vegetable Soup

Yield:   6 to 8 servings

 

Ingredients

1 pint bag (2 cups) All-Purpose Ground Beef Mix, thawed

1 cup of diced potatoes

1 cup of sliced carrots

2 (16oz.) cans of tomatoes

1 cup of sliced celery

1/4 cup of rice or barley

3 cups of water

1 teaspoon granulated sugar

1/2 teaspoon Italian seasoning

1 bay leaf

 

In a large saucepan, combine all ingredients.  Bring to a boil over medium heat.  Cover and simmer for at least 1 hour or until vegetables are tender.

Crock pot Alternative:  Add ingredients to a crock pot and cook on low for 6 to 8 hours.