Jacobs Coat Salad

"Jacobs Coat Salad" 

20 oz frozen mixed vegetables, cooked, drained and cooled. 

Add: 

1/2 cup chopped celery, 

1/2 cup chopped onion, 

1/2 cup chopped green pepper 

1 can red kidney beans rinsed and drained. 

For the dressing:

1/2 cup cider vinegar, 

3/4 cup sugar,

2 tbls. flour, 

2 tsp. dry mustard.

salt and pepper to taste.

 Mix and cook until thicken. 

Cool slightly and add to veggie/ bean mixture. 

Refrigerate. 

Best made and cooled several hours or overnite before serving.

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Betty j Fiedler Theis stew recipe

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Meatballs

2 lbs  ground beef

1 lb. Italian sausage

2 eggs

1/4 cup ketchup

1/4 cup Parmesan

1/4 cup Mozzarella

Both cheeses grated

Mix ingredients together and form into desired size balls.  

Bake on a new cookie sheet at 350 degrees for 20-25 minutes.  

Drain grease and serve.

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Pasta Fagioli

Ingredients :
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato’s, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta

DIRECTIONS :
Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

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Old fashioned (American) Goulash

Old Fashioned Goulash!

Ingredients

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2. Add garlic, onions, olive oil & until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4. Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. Once cooked, remove the bay leaves
8. Add only the cheddar cheese and mix until combined
9. Add mozzarella right before serving

Baked Sausage, Potatoes and Sauerkraut

Ingredients

Makes: 8 Servings

2 Tablespoons butter

1 large cooking onion (chopped)

2 (796ml) jars sauerkraut (we used Kuhne brand which is a German product) you can use your favorite *each can is 796mLs

* NOTE - one jar would be enough, but we love sauerkraut and so used 2 jars.

8-10 medium to large russet potatoes (washed, peeled and cut into 2-3 inch cubes)

6-8 precooked turkey sausages (we used a brand from a local butcher, you can choose your favorite sausage

sour cream (optional but tastes great served with the meal)

Directions

1. Preheat oven to 375 degrees F.

2. Have ready a 9X13 baking dish or if you have a big Dutch oven you can use that.

3. In a large skillet, melt the butter on low heat, add the onions and cook for a few minutes over medium heat, stirring, until the onions are transparent and soft.

4. Add the jars of sauerkraut and stir into the onions.

5. Place the chopped potato pieces into a 9x13 inch baking dish.

6. Spread the sauerkraut onion mixture over the potatoes.

7. Chop the sausage into 2 inch chunks and arrange on top.

8. Cover the pan with aluminum foil and bake for one hour.

9. You can precook this meal a day ahead as it gets even tastier when it sits and refrigerate.

10. Reheat at 425 degrees F for about 30 minutes or until heated throughout. 

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Slow Cooker Corn Chowder, Betty j Fielder Theis

Ingredients

• 2 large carrots chopped
• 1 large onion chopped
• 4 potatoes chopped
• 2 16 oz cans of corn drained OR one small 10-12oz bag of frozen corn

          use fresh corn off the cob, 64 oz.  It is said you will get 3/4 cup / ear.  Sub

          for both fresh and cream corn here. 

• 2 16 oz cans of creamed corn
• 4 cups of water OR chicken broth
• 1 lb bacon cooked and crumbled

            Sub Canadian Bacon, similar size

• 1/2 teaspoon thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• salt & pepper to taste
• 1 12 oz can of evaporated milk
• 2 tablespoons cornstarch
• 3 tablespoons of butter optional

• Add jalapeno peppers chopped to taste.

Instructions

1. Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
2. Add just enough water or chicken stock to cover the ingredients.
3. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
4. Combine cornstarch and evaporated milk. 
   Stir into slow cooker along with butter 30 minutes before serving
5. Taste and adjust seasoning with salt and pepper to taste.

Sizes of canned corn may vary between 14-16oz.