A simple American goulash recipe. Very comfort food vibes. Also, soft to eat, which was handy after Eldest had an accident requiring an emergency dentist visit and doctor's orders to eat soft foods. This is a recipe she tweaked, since I've never been a fan of goulash.
Ingredients:
1 lb. ground beef
2 cups elbow macaroni or pasta of choice
1/4 cup diced green bell pepper
1/2 cup diced onion
2 8oz cans tomato sauce
1 cup water
1 tsp salt
1Tbsp Worcestershire sauce
Brown ground beef in large saucepan (I used a pan advertised for frying chicken, and whatever pan is used, it needs to have a lid), and drain off excess grease.
Add onion and bell pepper. Cook until the vegetables are soft.
Add pasta, tomato sauce, water, and seasonings.
Cover and simmer on low for about 25 minutes, or until thickened and pasta is cooked to desired texture.
We added shredded cheese to our bowls to add a bit of fun.
A midwestern salad that isn't really a salad. Tastes like a tangy orange creamsicle popsicle, in fluff salad form. Great for summer or Halloween/Fall Festivals.
Ingredients
6 oz box orange gelatin
2 3.4 oz box vanilla pudding mix
2 8 oz tubs cool whip
3 15oz cans mandarin oranges, drained
1 bag mini marshmallows
2 cups boiling water
1 cup cold water
In a large mixing bowl, mix the gelatin and boiling water until fully dissolved. Add the cold water. Put in the fridge for 15-20 minutes.
Pull bowl from fridge and whisk in pudding mixture until smooth. Cover or put on lid. Put it back in the fridge for another 15-20 minutes.
Pull bowl and whisk the mixture. Fold in the cool whip and mini marshmallows until light orange and uniform. Fold in the oranges gently, so the majority stay intact.
Cover, and refrigerate for at least 2 hours or overnight. Serve. Optional: Reserve a cup of the marshmallows and one can's worth of oranges to garnish before serving.