Category: Entree

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Pasta Fajole (Bean Base)

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Pasta Fajole (Bean Base)

Ingredients

  • Navy Beans – 1 pkg.
  • Macaroni – 2-3 cups
  • Onion – 1 large, diced
  • Diced tomatoes – 2-3 15 oz. cans
  • Garlic – chopped; 3-6 cloves or whole bulb
  • Salt and pepper

Instructions

  1. Rinse beans two times.
  2. Fill 3 qt. kettle with water over beans.
  3. Bring to a boil; add salt; cover and simmer 3 hrs. Stir at intervals with a wooden spoon. If water boils down too much, add more water so beans are well-covered.
  4. In fry pan, brown onion and garlic in oil until medium brown.
  5. Add tomatoes, salt and pepper.
  6. Bring to a boil, then simmer for 20 min.
  7. After beans are cooked and softened, drain some water off so the beans are at water level.
  8. Add tomatoes to cooked beans; stir; remove from heat. Let stand for a few minutes.
  9. Cook macaroni and drain most of water off after cooking.
  10. Add 3-4 soup ladles of Pasta Fajole (bean base) to the cooked macaroni. Stir well. Serve
  11. in soup bowls.

Notes

Pasta Fajole (bean base) can be frozen in containers in freezer and served over cooked macaroni. I usually place enough bean base in a container that will be enough for a family meal.

Serve over cooked macaroni with French bread.

https://recipes.souldanse.com/pasta-fajole-bean-base/

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Meat Loaf

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Meat Loaf

Prep Time: 15 minutes

Cook Time: 60 minutes

Serving Size: 3-4

Ingredients

  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 1 egg
  • 4-5 saltine crackers
  • celery, chopped (optional)
  • pepper and salt

Instructions

  1. Mix all ingredients together and place in a loaf pan or glass pyrex dish.
  2. Place ketchup on top.
  3. Bake 45-60 mins at 350 degrees

Notes

Recipe is usually doubled.

https://recipes.souldanse.com/meat-loaf/

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Goulash

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Goulash

Prep Time: 30 minutes

Cook Time: 45 minutes

Serving Size: 6

Ingredients

  • 1 lb. ground beef
  • 1 medium onion
  • 16 oz. stewed tomatoes
  • 1 sm. can tomato sauce
  • 2-3 tsp sugar
  • 1 c. elbow macaroni

Instructions

  1. Brown ground beef with chopped onions; Drain
  2. Add remaining ingredients and simmer for 15-20 mins.
  3. Cook macaroni and add to mixture, simmer 15-20 mins.
  4. Serve over mashed potatoes

Notes

Recipe from Grandma Cook

https://recipes.souldanse.com/goulash/

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Pasty

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Pasty

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Serving Size: 8

Pasty

This recipe came from Grandma Cook who used to make it for my Grandpa as he worked in the lead mines in southwestern Wisconsin. Traditionally served with cole slaw. Optionally can be accompanied with ketchup.

Ingredients

  • 1-1 1/2 lb cubed round steak
  • 1 medium-large onion
  • 2 lbs potatoes
  • 1 package of two ready-made pie crusts (or you can make your own)

Instructions

  1. Thaw pie crusts according to package directions
  2. Place 1 pie crust in a 9-10" glass pie plate
  3. Place cubed meat in bottom
  4. Chop onions and layer on top of meat
  5. Slice potatoes and layer on top of onions
  6. Salt and pepper between each layer
  7. Add cool water (approximately 1 cup) along side of pie crust to fill the bottom 1/4" inch from top of crust
  8. Place second pie crust on top
  9. Press edges of the two crusts together
  10. Slit the top of the crust with an "x"
  11. Bake at 350°F for 1 1/2-2 hours
  12. Cover with dish towel and let cool for 20 mins before enjoying.
https://recipes.souldanse.com/pasty/

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Taco Salad Casserole

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Taco Salad Casserole

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

  • 1 head of iceberg lettuce
  • 2 cups shredded cheese
  • 1 cup of salsa
  • 1/2 cup of mayo
  • 2 tsp. chili powder
  • 1 lb. ground beef
  • 1 bag of tortilla chips

Instructions

  1. Mix salsa, mayo, and chili powder together and add to browned ground beef.
  2. Layer 1/2 meet, crumbled chips, cheese and repeat a second layer of the same into a 2 quart casserole dish.
  3. Bake at 350 degrees for 20-25 mins.
  4. Serve in a bowl of shredded lettuce, fresh tomatoes and sour cream (along with any other condiments).
https://recipes.souldanse.com/taco-salad-casserole/

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Grammie deDon’s Swedish Meatballs

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Grammie deDon’s Swedish Meatballs

Ingredients

  • 1 lb of ground meat (meatloaf mixture if available)
  • Minced or chopped sautéed onions
  • Bread crumbs maybe 2 cups (depends on meat)
  • Bisto, or gravy thickener
  • Hot water or half and half to make gravy (or potato water)
  • Sugar 1 teaspon
  • 1 egg
  • Seasoned salt and pepper

Instructions

  1. Combine the ground meat (if using a meat loaf mixture).
  2. Add salt and pepper (approx 1 teaspoon of each)
  3. Add the onions and bread crumbs and mix well.
  4. Add the egg and mix well again.
  5. Form small meatballs by taking a heaping teaspoon of meat and rolling it into a ball. Should be no larger than a quarter in size. Smaller is better.
  6. Brown slowly in a skillet, and remove to drain.
  7. Leave the drippings in the pan to make gravy.
  8. When all meatballs are drained, set aside, and make gravy in the pan you cooked the meatballs.
  9. Gravy: Heat the drippings and slowly add thickener (Bisto, flour, corn starch etc) until you have a paste. Stir constantly. Slowly add heated water or half and Half to make gravy (If making mashed potatoes, the water from the potatoes is excellent to use.) Keep stirring until you have a consistency desired, then shut off the heat and stir in a heaping teaspoon of sugar (Must be sugar to be authentic SWEDISH) to the gravy. Place the meatballs in a glass pan and pour all the gravy over the meatballs.
  10. Serve over flat noodles, or mashed potatoes, or as appetizers.

Notes

Gramma de Don used potato water for all her gravy. The sour cream was for the potatoes. Half and half can be used too. I remember her useing it with eye round roasts especially. - Scotty

https://recipes.souldanse.com/grammie-dedons-swedish-meatballs/