Sunday, November 15, 2009

French Onion Soup

This recipe is important to us because it was a recipe that belonged to Michael's mom and is one of his winter favorites. I am so thankful that I was given a copy of the recipe.
3 Large Onions Sliced
3 Tablespoons Butter, melted
3 Tablespoons Flour
1 Tablespoon Worcestershire Sauce
1 Teaspoon Sugar
1/4 Teaspoon Pepper
4 Cans Ready To Use Beef Broth

Mix sliced onions and butter in crock pot, cover and cook on high for about 45 minutes or until onions brown around the edges.
In a small bowl, mix flour, Worcestershire sauce, sugar, and pepper. Stir mixture into onions. Add broth and cook on high for 3-4 hours or low 7-9 hours.

Michael prefers this served with french bread. I usually cook the bread on broil for about 3 minutes with mozzarella cheese on the melted bread. Serve soup with cheese melted on top.

Taco Soup

This is one of our favorites.  Michael loves it and we have it quite often.

1 Pound Hamburger Meat
2 Cans of Diced Tomatoes (I usually use Rotel)
1 Can of Hot Chili Beans
1 Can of Mexican Corn (drained)
1 Can of White Corn (drained)
1 Small Can of Diced Green Chilies
1 Packet of Hidden Valley Ranch
1 Packet of Taco Seasoning
Brown hamburger, drain and add taco seasoning according to seasoning pkg. Combine all ingredients in a crockpot, stir well and cook on low for 3-4 hours. We serve it with tortilla chips, sour cream, and cheddar cheese!

Paula Deen Meatloaf, YUM!

I saw an episode of Paula's Home Cooking twice while I was in the hospital a couple of months ago and this recipe just looked so yummy. We've had it almost weekly ever since!

1/4 cup ketchup
1 tablespoon Dijon mustard
2 teaspoons packed light brown sugar


2 pounds ground beef

1 medium onion, finely chopped

3 tablespoons ketchup

2 large eggs

1 slice white bread, torn into pieces

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

In a small bowl, whisk together all the glaze ingredients and set aside.

In a large bowl, combine all the meatloaf ingredients and mix well. Press the mixture into a 9 by 5-inch loaf pan. Bake for 30 minutes. Remove from the oven and brush some of the glaze over the top of the meatloaf. Bake for 30 minutes more. Remove from oven and let stand for 5 minutes. Turn the meatloaf out onto a serving platter and spoon the remaining glaze over the top before serving

*Sorry I am bad about taking pictures. I didn't think about it until it was too late!