After all of these years of encouraging you to get into your kitchens and cook, I have now come to realize that I'd really prefer NOT TO. I grew quite accustomed to be waited on and not having to grocery shop or prepare dinner. Having to now get back into the routine of meal planning just isn't all that much fun and so, when I can, I rely on "one-pot" meals and those are the recipes that I have for you today.
When I went grocery shopping, I purchased a bag of medium egg noodles, fully intending to prepare a Better Homes and Gardens recipe from April, 1975 that is titled "One-pan Noodle Stroganoff." As I was unloading the groceries I happened to notice this recipe for Cheeseburger Noodle Skillet on the back of that bag of noodles. A quick read-through of the recipe (and a testing of it a day later) showed me that this was another "one-pan" recipe and it will serve at least six hearty appetites. I did use 90 percent lean ground beef for both of the recipes.
Since we remain in the midst of tennis season, the third recipe this week will be the Peanut Butter Brownies recipe that the Queen Anne's Lions tennis team devoured last week after they defeated their "arch-rival" Kent Island High School on a very, very, very cold and windy afternoon.
One-Pan Noodle Stroganoff
1 pound lean ground beef
1/4 cup chopped onion
1 (3-ounce) can sliced mushrooms
1 (10-ounce) can condensed beef broth
1 tablespoon lemon juice
1/8 teaspoon ground black pepper
3 cups uncooked medium egg noodles
1 cup dairy sour cream
Brown ground beef and onion in a large skillet until meat is browned. Drain mushrooms, reserving liquid. Add liquid from mushrooms along with broth, lemon juice and pepper to the mixture in the skillet. Stir in uncooked noodles. Cover and simmer for 12 to 15 minutes just until noodles are cooked and tender. Stir in sour cream and mushrooms. Cook and stir over low heat just until mushrooms are heated through but be careful not to let this boil. Serves 4 to 6.
Mueller's Cheeseburger Noodle Skillet
1 (12-ounce) bag Mueller's Medium Egg Noodles
1 pound lean ground beef
1 (14.5-ounce) can diced tomatoes with onions, not drainef
2 1/2 cups water
1 tablespoon prepared yellow mustard
1 (8-ounce) bag shredded pasteurized cheese product
Cook ground beef in large, non-stick skillet over medium-high heat, stirring frequently, until meat is browned. (Drain off any fat if necessary.) Add tomatoes, water and mustard to beef. Heat until mixture is simmering. Reduce heat to just maintain a simmer and stir in uncooked noodles. Cook, stirring frequently, for 7 to 9 minutes until noodles are tender. Generously serves 6.
Page 2 of 2 - Peanut Butter Brownies
1/2 cup butter, room temperature
1/2 cup peanut butter (creamy or crunchy)
1 1/2 cups granulated sugar
3 eggs, room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
Preheat oven to 350 degrees. Set aside a 9x13-inch baking pan. In a large mixing bowl cream together butter, peanut butter and sugar until fluffy. Add eggs – one at a time – beating well after each addition. Beat in vanilla. Mix in flour, baking powder and salt just to blend well. Stir in semi-sweet chips and peanut butter chips. Spread evenly into pan. Bake for 35 minutes. Cool completely before cutting into small squares.