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Dinner slump

M

Mrs Leanin' H

Well-known member
Joined
Jul 17, 2009
Messages
160
Location
Utah
Howdy everyone! I am stuck in a rut with the same 10 dinner recipes. I thought about consulting the cook books, but thought it would be interesting to see what you folks serve at your tables. Can anyone help? Poor H is "fed" up!! :wink:

I will start with one of our favorites:

Easy Baked Beans

2 large cans Bush's baked beans - one onion flavor, one maple
1 can crushed pineapple
1 can corned beef
1/2 c dehydrated onions
BBQ sauce and maple syrup to taste

Dump all together in crock pot. Eat when heated through or let simmer for a few hours. The longer they cook, the better they taste.
Enjoy!
 
I like steak. :D

Porcupine meat balls.

Hamburgers in mushroom gravy.

Meat Loaf.

Roast Beef.

Sardines on toast. :shock: When I'm bachelor'in. :D :D

Chili and Toast

Tacos and Taco salad.

B-B que short ribs

Most anything beef. :D
 
I bumped up an old thread for you, Mrs. H. There are 16 pages there,
some of recipes, some of discussion and some aren't even here anymore.
So if you see someone referring to R2, she left and took her recipes with
her... 8)




As I read through the pages, there are some great recipes
there that I had forgotten about. Enjoy!
 
And I put this under "Mrs. H" thread that Justin started. So
I'll delete that and post it here.

Try this link, Mrs. H for some recipes we all shared back when we used to have 'Fightless Fridays' and we wrote cowboy poetry, exchanged recipes and shared a lot of comaradrie. Wonder what happened????

http://www.ranchers.net/forum/viewtopic.php?t=994&highlight=fightless+fridays






Heck, Fightless Fridays was just a memory even back in 2006.

I did a search. Haymaker posted this:


I just seen this fightless friday post,brings back old memories when we usta tease fasterhorses on fridays,with stuff like ........hell Im tired of tradin cookie recipes ,or "lets get ready ta rumble ...

Guess that's what happened.

Oh, and I found this poem I wrote back in '05 which prompted Haymakers
post:

Ain't It Amazin'

OT believes in R-Calf
Dis believes in Polls
I believe in Mineral
SSAP believes in Foals.

Liberty Belle believes in Country
Kolraven believes in Spite
Jason believes in Angus
While Mike believes in White.

Tibbs, Haymaker and Lilly
All hail from the south,
Rancher won't give us an address,
And Real Jake is in a drought.

We have our northerly neighbors,
BMR, NR, MR, Silver and Murgen names a few.
We have bankers and ranch wives
Without them just wouldn't do.

We read MRJ's informative posts
And Katrina shares as well.
Hanta Yo posts good recipes,
While TxTibbs has family stories to tell.


SaddleTramp gives us poetry
And JingleBob gives us prose;
Soapweed takes his camera
And films where all he goes.

nr fits right in with us
Chuckie helps us with our dogs.
Denny healed up from an accident,
And Macon keeps a log.

We have a varied family
Here on ranchers dot net.
We converse almost daily
Yet, in person, only a few have met.
 
Just for Leaning H-- I make a fantastic Mulligan Stew-- with all the assortment of veggies as you want them-- lots of stew meat (floured and then browned before putting in the stew)- and the secret that adds a different tange to it is- to use both beef and lamb meat... :wink: :P :lol:
 
Chicken Fried steak and cream gravy
Ingredients:
•2/3 cup flour
•1 teaspoon salt
•freshly ground pepper
•2 pounds top round steak, about 1/2" thick, tenderized
•2 eggs
•2 tablespoons cream
•1/2 cup vegetable oil
•2 cups saltine cracker crumbs, finely crushed
•1 onion, sliced
•1/2 cup heavy cream or whipping cream
•1 3/4 cups chicken broth
•a few dashes Worcestershire sauce, optional
•a dash or a few hot sauce, optional
Preparation:
Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the oil in a heavy skillet over medium high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remaining flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and sauté until tender. Remove onions and keep warm with steaks.
Pour off all but 3 tablespoons of the fat in the skillet; stir in 3 tablespoons of the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the chicken broth. Season with Worcestershire and hot sauce. Top the meat with the gravy.
Serve with mashed potatoes, greens, and biscuits.
4 to 6 Servings
 
Big Muddy rancher said:
Liveoak said:
"Sardines on Toast"? :shock:
Click to expand...

I really like the Jalapeno ones.

I got started eating them as a kid out fencing with a couple of old hired men. :D
Click to expand...

That all just sounds nasty! But Little H would love it! She loves oysters, sardines, kipper snacks, etc.

And are your porcupine meatballs made from porcupines or do they have rice in them?
 
Mrs H try this link to the cattle forum recipe board. There are some good ideas and recipes as long as you are not afraid to try different things.

http://www.cattletoday.com/forum/viewforum.php?f=28

We are having eggplant parmigiana and steak tonight and last night we had homemade grilled hamburgers stuffed with blue cheese and caesar salad..

We had jalapeno cheddar cheese cauliflower/broccoli soup (delicious) a few days ago.

Baby back ribs in a homemade tomato sauce.

Chicken fettucini with broccoli florets in a white wine sauce topped with crispy homemade croutons and swiss cheese .

Japanese Nama Udon with seafood in a satay Currie sauce.


Steak and lobster are always a favorite here too.. :D
 
We made your beans for our branding yesterday.I liked them my wife not so much but she comes from a pasta type family.
 

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