Really good! A little spicy.
- ground beef
- salt
- black pepper
- small bell pepper
- diced celery
- chopped parsley
- chopped green onion tops
- hot Louisiana steamed rice
From the Lake Holm Ward Cookbook
- apple juice
- oil
- apple cider vinegar
This recipe is really hard to mess up. I add more and less of veggies all the time (especially the carrots and cabbage). I use red and green cabbage for more color. I also add V8 juice in the end, if it is too thick. It has a delicious taste and freezes well.
- lean hamburger
- lentils
- water
- lg chopped onion
- bay leaf
- minced fresh garlic
- canned tomatoes
- diced tomatoes
- sliced carrots
- shredded cabbage
- sliced zucchini
- sliced celery
- soy sauce
- dried basil
- fresh parsley
From the Lake Holm Ward Cookbook
- ground beef
- tomato sauce
- cinnamon
- ground nutmeg
- macaroni and cheese dinner
- butter or margarine
- flour
- milk
From the Lake Holm Ward Cookbook
- lime jello
- boiling water
- cream cheese
- mayo
- crushed pineapple
- chopped walnuts
- prepared dream whip
From the Lake Holm Ward Cookbook
- olive oil
- lime juice
- cinnamon
- cumin
- allspice
- cayenne pepper
- chopped toasted peanuts
- uncooked rice
- Campbell's Cream of Mushroom Soup
- water
- dry onion soup mix
- lomo adobado
- bread
- sliced cheese
Chicken tenders work well with this. You can always use more cheese and ham (cover layer completely). Do not skip the step of grinding fresh breadcrumbs (1 loaf sourdough), this is what really makes the difference with this recipe! Also, if you like honey mustard, you can spread a thin layer of your favorite mustard on top of the ham layer for some extra zing.
- chicken breasts
- grated swiss cheese
- danish ham
- Fresh sour dough bread crumbs
- ·1 tsp Provencal Rub
- ·1 tbsp Dijon mustard
- ·1 tbsp olive oil
- ·1/4 cup Balsamic vinegar
- ·salt and black pepper to taste
- ·4 boneless chicken breasts