Tasty Tuesday -- Beef and Spinach Over Rice

My routine has been upset recently...

I have been spending a lot of time in doctor's offices and waiting rooms.  For one thing, I broke my foot.  Not sure how I did it, but it started hurting one day and swelled up and did not really get any better, so I went in and found out I broke it -- in several places.  Go me!

I get to go in to town again tomorrow to find out whether or not I will need surgery.  I am wearing a big ugly boot on my foot, but it does minimize the pain a lot since it holds the foot in one position.

There are some other issues that require appointments as well, so I am trying to keep up with business and home tasks as well, but it is a challenge.

ANYWAY...

Our Recipe Tonight is Beef and Spinach Over Rice.

Ingredients:

1 pound ground beef

1 (4-Ounce) can mushrooms, drained

1 medium-sized onion, chopped

1 package frozen chopped spinach, thawed

1 can cream of celery soup (do not add water)

1 cup sour cream

1/4 teaspoon garlic powder (or to your taste)

1/2 teaspoon oregano (again, to your taste)

Salt and pepper to your taste

1 cup shredded Mozzarella cheese

Instructions:

1)  Combine beef, mushrooms, onion, garlic, and oregano.  Brown in skillet.

2)  Salt and pepper to taste.

3)  Place thawed spinach on top of browned beef mixture and cover.

4)  Add the cream of celery soup and the sour cream.

5)  Let the spinach steam this way (just a few minutes) until it is soft enough to mix in with the other ingredients.

6)  Stir to blend all the ingredients in the skillet so far.

7)  Place mixture into medium-sized casserole dish.

8)  Sprinkle the Mozzarella cheese on top.

9)  Bake, uncovered, at 350 degrees Fahrenheit for about 35 minutes.

10)  Serve over cooked rice.

Well, gotta get to bed.  That doctor appointment tomorrow is early in the morning and I have a ways to drive.

Welcome to Tasty Tuesday, Everyone

Today's recipe is for a hearty, elegant main dish:

SHERRIED BEEF (serves 8 to 10)

Ingredients:

3 pounds stewing beef, cut into bite-sized pieces

2 cans cream of mushroom soup (do NOT add water)

1 package Lipton Onion Soup mix

3/4 cup sherry wine

1/2 pound fresh mushrooms (can use canned mushrooms)

Optional: about 15 pearl onions

Optional: about a cup of cut carrot slices (about 1/2 inch thick)

Instructions:

1)  Preheat oven to 325 degrees Fahrenheit.

2)  Mix all ingredients together and place in heavy ovenware casserole dish with lid.

3)  Bake for 3 hours at 325 degrees.  

4)  Serve with noodles, rice, or mashed potatoes.

Tasty Tuesday (Sorry for my absence recently)

Hi All -- I have not blogged for a few weeks.  It's a long boring story, so I am just going to jump in to sharing a recipe with you for Tasty Tuesday.

The recipe this week is for a hearty, hot, flavorful soup.

Cheese and Onion Soup

Ingredients:

1 large onion, chopped in small pieces

3 Tbsp butter

3 Tbsp flour

1/2 tsp. salt

Pepper to taste

4 cups milk

2 cups shredded Monterey Jack and Colby Cheese

Seasoned croutons

Instructions:

1)  In large saucepan, saute onion in butter.

2)  Stir in flour, salt, and pepper until blended.

3)  Gradually add milk.

4)  Bring to a gentle boil, then turn heat down a bit and let the soup thicken, stirring constantly.  

5)  Add cheese and stir until melted.

6)  Remove from heat and serve in bowls.  Sprinkle surface of soup with seasoned croutons and serve.  Yields about 6 servings.