Lindgren Family Recipies - Myra Lee Winch Lindgren - page 4 - Cowboy Spaghetti

Cowboy Spaghetti

Not long after we moved to Wyoming I found this recipe on the Rachel Ray show. In the sauce recipe is bacon, extra sharp Tillamook cheese, salsa and beer. [No brand was specified in the original recipe, so I use Coors. It's the only thing that I buy at the local liquor store besides Dry Marsala, also for cooking.] I hate to waste things, so instead of using a quarter cup of beer, I just add the entire can's contents to the pot. Use whatever brand you like.

1 pound of ground Sirloin
1 pound ground sausage
1/2 to 1 pound spaghetti.
12 ounces beer
1 Tablespoon liquid smoke (optional)
8 ounces tomato paste
2-14 ounces tomato diced, fire roasted,
2 tablespoons hot sauce, chipolte
3 slices bacon, wood cured
1 medium onion, chopped
6 cloves garlic, chopped
6 scallions, chopped
1 pound extra sharp cheddar cheese, shredded,
2 tablespoons worcestershire sauce.

Fill a deep pot with water and 1 tsp salt.  Bring to boil. Add spaghetti. Cook until almost done. (The recipe works best if you cook the spaghetti last.)

Brown the bacon in a large pot. Remove and save the bacon. Keep enough fat to coat the bottom of the pot.

Add beef and sausage, crumbling it as it browns. (I use a hand held potato smasher to break up the meat.)

Add chopped onion and garlic, mixing it into the meat.

Season the meat with salt and pepper, hot sauce and Worcestershire sauce.

Add the beer and deglaze the pan. Cook 5 to 6 minutes more then stir in the tomatoes and tomato sauce. (I let this simmer for about 90 minutes, while I either make the rest of the dinner or do housework.)

Cut the scallions into small pieces. Break the cooked bacon into bits.

Add the spaghetti to the meat sauce and combine well.

After filling the individual plates with the spaghetti mixture, sprinkle the spaghetti with the grated cheese, then add the scallions, and finally the bacon.

Serve.

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Lindgren Family Recipies - Myra Lee Winch Lindgren Recipes - page 3 - Breakfast Cake

Pennsylvania Dutch Breakfast Cake

2 large eggs
1 cup 1% milk
2 1/2 cups flour - sifted
1 1/2 cups sugar
1/2 tsp. salt
1 tablespoon baking powder, double strength
1/2 tsp cinnamon
3/4 cup shortening
1 cup walnuts, coarsely chopped

   This is a recipe that I found in a 1980's Sunset Magazine. I added the nuts and cinnamon to the recipe. I would not put in too much cinnamon,  as it has a habit of overtaking the cake itself.

   I would make this recipe the night before we would go camping in the 5th wheel. Then I would bake it - usually on Saturday morning - while everyone else is asleep. It was a great way to wake up on Saturday mornings in the woods.

   This recipe seems to be a favorite around here. I make it for special occasions, holidays, and when visitors are here. It always seems to be a favorite.
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Preheat the oven to 375 degrees Fahrenheit.

In a bowl whisk together the eggs and milk. Set aside.

In another bowl stir together the flour, sugar, salt and baking powder.

Blend in the shortening until the mixture resembles coarse meal. Reserve 1/2 cup of the mixture.

Stir in the milk/egg mixture into the dry ingredients, until thoroughly incorporated.

Add the walnut and mix well.

Divide the batter between 2 lightly buttered and floured 8 inch cake pans.

Sprinkle the reserved flour mixture on top of the batter and bake the cakes in the middle of the preheated oven for 25-30 minutes, or until the tops are golden.

Divide and serve after resting 10-15 minutes.

©All rights reserved by Pathways in Genealogy. 2020. No part of this website/blog may be reproduced without the express written permission from the owner.

Lindgren Family Recipies - Myra Lee Winch Lindgren - page 1 - Armenian Rice Pilaf

Armenian Rice Pilaf

   This is a side dish that I have been making - literally - for 45 years. My mother, Lorna, made it before that. I could eat the pilaf by itself, with more butter and salt!

   It's a great side dish with Beef Tips.

5 Tablespoons Butter
1 cup White Rice
1/2 cup of Vermicelli broken into 1/4 to 1/2 inch pieces
2 cans Swanson's chicken broth [14.5 ounces each]

Melt butter over medium heat.
Lightly brown vermicelli in the melted butter [about 5 minutes or so]. Stir frequently with spoon.
Once vermicelli is browned add rice. Stir for 1 minute or so.

Add chicken broth.
Turn up heat to high. Stir continuously until reaching a vigorous boil.

Once the broth is boiling, reduce heat to low and cover with lid.
Set timer for 20 minutes.
Do not lift the lid to look in the pan.

Preheat oven to 350 degrees F.

Once the 20 minutes is up, stir the rice, then recover.

Bake in oven - covered - for 15 minutes.

Once 15 minutes has passed, remove the pilaf from the oven.
Spoon the pilaf into a serving bowl.

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Lindgren Family Recipes - Karen's Cooking Is Caring

Karen's


Cooking

Is

Caring 

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