What's for Dinner?

Recipes

I will no longer be putting every recipe on my blog and on my recipe-website pages. From now on I will provide the link here to the recipes on the blog. Any recipes that were already on this page will remain. Just scroll down to browse.

Main Dishes

Sides

Nashville Sweet BBQ Sauce

We love this BBQ sauce. We have used it on BBQ chicken on the grill. It is great on whole pieces or boneless skinless pieces. I keep some in the fridge for everyday use. The kids love it with chicken nuggets and my husband uses it on any kind of meat. This is adapted from food.com.

Ingredients:

2 cups ketchup
1/2 cup firmly packed brown sugar
6 -8 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons molasses
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon onion powder
1/2 teaspoon ground black pepper

Directions:

1. Combine ketchup, brown sugar, lemon juice, zest, molasses, Worcestershire sauce, mustard, onion powder, and pepper in a nonreactive saucepan. Whisk to mix.

2. Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.

3. If not serving the sauce immediately, let cool to room temperature, transfer to an air tight jar, and refrigerate until serving.

Asian Beef Skewers or Thin Steaks

This is delicious! I do use the red chili garlic sauce and it is wonderful. I have made this as skewers with flank steak and as shown above just used the marinade to flavor thin steaks. These are very thin steaks, about 1/4 " thick. This meat is fabulous with grilled vegetables and pineapple. Here we grilled zucchini and pineapple as sides.

Asian Beef Skewers

3 Tbsp. hoisin sauce

3 Tbsp. sherry

¼ c. soy sauce

1 tsp. bbq sauce

2 cloves garlic, minced

1 Tbsp. minced fresh ginger or ginger paste

1 tsp. red chili garlic sauce, optional

1 ½ lbs. flank steak or thin steak slices

In a small bowl, mix together hoisin sauce, sherry, soy sauce, bbq sauce, garlic, ginger, and optional red chili garlic sauce (aka chili paste). Cut flank steak across grain on a diagonal into ¼“ slices. Place slices in a 1 gallon ziploc bag. Pour marinade over slices, and mix well. Refrigerate 2 hours, or overnight.

Preheat an outdoor grill for high heat. Discard marinade, and thread steak onto skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

If using bamboo skewers, soak them in water for a few minutes and let mostly dry off before using.

This recipe is from Blah to Ta-Daa

Fried Cauliflower

I was going to make Popcorn Cauliflower tonight to accompany Bacon Wrapped Sliders, but I needed the oven to cook the sliders. So we had fried cauliflower instead and what a treat it was. I made this with 1/2 tsp. House Seasoning, but will use 1 tsp. next time. It was good, but better with extra salt after frying. Delicious dipped in ranch dressing or honey mustard. Adapted from Cooks.com

Fried Cauliflower
1 med. size cauliflower
2 eggs, well beaten
1/2 c. flour
1/2 to 1 tsp. House Seasoning*
1/2 c. milk
2 tbsp. melted butter
Oil for fryingSalt and parmesan cheese if desired

Wash and trim cauliflower. Break into flowerets. Put eggs, flour, and House Seasoning in a bowl. Combine milk and butter and add to flour mixture to make a batter. Dip flowerets into batter. Fry breaded flowerets a few at a time, in hot oil. Serve hot. Sprinkle with salt and Parmesan cheese if desired.

*House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Stir the ingredients together and store in shaker or other container.

If you make many Paula Deen recipes, you will use this seasoning in many of her recipes. If not, you can reduce the amounts of your seasonings so that you will make a smaller amount. Here are the amounts you will need to make a 1/4 recipe of House Seasoning.

Smaller recipe for House Seasoning:
1/4 cup salt
1 Tbsp. black pepper
1 Tbsp. garlic powder

House Seasoning Recipe is from Paula Deen's Kitchen Classics: The Lady & Son's Savannah Country Cookbook and The Lady and Son's, Too!

Southern Style Blackeye Peas

I was craving blackeye peas and mashed potatoes today. Maybe it was a pregnancy thing. I grew up in the South and one of my babysitters when I was little, Ms Ruth, made the best blackeye peas and mashed potatoes for lunch. It was my favorite. This recipe is adapted from Serious Eats Recipes.

Ingredients

1 pound dried black-eyed peas
5 ounces (6 slices) bacon, cut into 3/4-inch squares
1 onion, chopped
4 garlic cloves, peeled and chopped
1 tablespoon dried oregano or Italian seasoning
1/4 teaspoon freshly ground black pepper
2 bay leaves
2 teaspoons sea salt
2 teaspoons Tabasco or other hot sauce

1. Soak the blackeye peas

Quick soak: Rinse and sort the peas in a large pot. Add 6-8 cups hot water. Bring to a rapid boil; boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain soak water and rinse peas.
Overnight soak: Rinse and sort peas in a large pot. Add 6-8 cups cold water. Let stand overnight or at least 6-8 hours. Drain soak water and rinse peas.

2. Place the bacon in a small cast-iron pot or Dutch oven over medium-high heat and cook until it renders its fat, about 6 or 7 minutes.

3. Add the onion, garlic, oregano (or Italian seasoning), and black pepper and cook, stirring, for about 8 minutes.

4. Add the drained peas, bay leaves, salt, and 6 cups water. Simmer gently with lid tilted until desired tenderness is reached, about 1 1/2 to 2 hours.

5. Stir in the Tabasco and serve.

Homemade Pizza

This is the easiest pizza to make and so delicious. It only takes 30 to 40 minutes from start to finish (including baking time). This will be a regular meal in our house and our preschooler and Daddy loved helping. We really enjoyed this pizza, but will experiment with adding a little more sugar to the crust since my husband loves a sweet crust. I found this recipe at Money Saving Mom, one of my favorite sites.

Homemade Pizza

Pizza Crust: 
1 Tbsp. active dry yeast
 1 cup warm water (105 to 115 degrees F.) 
1 tsp. sugar  (We use 1 Tbsp. sugar.)
1 tsp. salt 
2 Tbsp. vegetable oil 
2 1/2 cups flour

Dissolve the yeast in the water. Add the rest of the ingredients in and mix.

Dump onto a floured surface.

Knead into a smooth dough (five minutes or so).

Roll dough out on a lightly floured surface and then press down onto a greased pizza pan.

Add toppings. (Have fun and be creative with this! Our favorite is pepperoni, pineapple, onion and cheese.) The pizza in the picture has tomaotes, pepperoni, yellow bell pepper, onion, mushrooms and cheese.

Bake at 450 degrees F. for around 12-15 minutes until the crust looks crispy and lightly browned.

By the way, you can make up a double or triple batch of the pizza crust dough and freeze the extras if you don’t need it. This speeds up the preparation even more as all you have to do is pull out a bag of dough in the morning and then put the pizza together right before you’re ready to eat.

Here is a recipe for Homemade Pizza Sauce :
Ingredients

1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1/4 teaspoon dried oregano
1 Tbsp. and 1 tsp. granulated sugar
1 clove garlic, minced
1/2 teaspoon garlic salt
1 dash dried parsley

Directions

In a medium bowl, mix the tomato paste, tomato sauce, oregano, sugar, garlic, garlic salt and parsley. Sauce is ready to spread on pizza crust.

Marinated London Broil with Lemon and Garlic, Pasta with Garlic and Olive Oil

Marinated London Broil with Lemon and Garlic
Bon Appétit

I had a large leftover very mediocre roast sirloin and decided to reuse it tonight in a London Broil. It was a thick cut of meat so I cut it in half horizontally and used this delicious marinade. I did not have fresh rosemary on hand, so I used 1 tsp. dried rosemary. I broiled the meat about 5 minutes on each side since it was already cooked meat. I made a 1/2 recipe of Pasta with Garlic and Olive Oil (recipe was from the box of Ronzoni Smart Taste thin spaghetti). We really enjoyed this meal. I love the meld of flavors in this London Broil recipe. It is very fresh and brings out wonderful succulant flavors in the meat. I used fresh squeezed lemon juice as the recipe states and I think this is key. The lemon flavor is just right.

1 2- to 2 1/4-pound top sirloin steak, about 1 1/4 inches thick
1/4 cup olive oil
1/4 cup fresh lemon juice
6 large garlic cloves
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon peel

Preparation:
1. Place steak in heavy large resealable plastic bag. Puree remaining ingredients in blender or processor. Season marinade with salt and pepper. Pour marinade into bag with steak; seal bag. Let steak marinate at room temperature 2 hours or chill up to 6 hours, turning bag occasionally.

2. Preheat broiler or prepare barbecue (medium-high heat). Broil or grill steak until cooked to desired doneness, about 7 minutes per side for medium-rare. Transfer steak to platter; let stand 15 minutes. Thinly slice steak crosswise.

Pasta with Garlic and Olive Oil

1 package thin spaghetti (about a lb.)
6 Tbsp. olive or vegetable oil or butter (I used EVOO)
4 tsp. finely chopped fresh garlic or 1/2 tsp garlic powder (I used fresh garlic)
1 tsp. salt
1/2 tsp. dried oregano leaves

1. Cook pasta according to package directions.
2. In small saucepan over medium heat, heat oil; add garlic, salt and oregano. Cook 1 minute or until garlic is lightly browned; do not burn.
3. Toss hot pasta with oil mixture; season with salt and pepper, if desired. Serve immediately.

Greek-Style Skillet Supper

I made this recipe just to try something different and was pleasantly surprised by how much we enjoyed it. The combination of oregano, cinnamon, and garlic powder give a wonderful and unique flavor to this recipe. I used spinach in the recipe and just put it in without thawing it and it worked well since it was loose in a bag of frozen spinach and not compact in a box of frozen spinach. Feta cheese can be expensive, but if you shop around, you might find it at an affordable price. I found feta cheese for $1.99 at Aldi compared to over $4.00 at Meijer. My preschooler and toddler loved this and any leftovers were gone by lunch the next day. I will be making this again.

Greek-Style Skillet Supper

Prep time: 5 minutes
Cook time: 25 minutes
Makes 6 servings

1 lb. ground beef
½ cup chopped onion
2 tsp. dried oregano
1 tsp. ground cinnamon
½ tsp. garlic powder
1 can (14-14 ½ oz.) reduced sodium beef broth
1 can (14 ½ oz.) diced tomatoes, undrained
2 Tbsp. tomato paste
1 ½ cups uncooked penne pasta
1 ½ cups frozen leaf spinach or cut green beans, thawed
¾ cup crumbled feta cheese, divided

1.     Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally.

2.     Drain fat.

3.     Add oregano, cinnamon and garlic powder, mix well.

4.     Stir in broth, tomatoes and tomato paste.

5.     Bring to a boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender.

6.     Stir in spinach and ½ cup of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.

7.     Sprinkle with remaining ¼ cup feta cheese. Let stand 5 minutes.

I found this recipe in the Sunday paper coupon advertisements. It is a McCormick recipe.

Pancakes for Dinner

It was just me and the little boys the other night so we tried something different for dinner - Pancakes. We loved every bite. I used the same recipe I have been using for years. It is from Better Homes and Gardens. I used this recipe when I taught beginning foods classes. It is simple enough to throw together on a busy weeknight (even with two munchkins helping). If you have a large family or your children are older than 3, you may need to double the recipe.

Pancakes

1 c flour
1 T sugar
2 t baking powder
¼ t salt
1 beaten egg
1 c milk
2 T oil

1. In a mixing bowl stir together flour, sugar, baking powder, and salt.

2. In another mixing bowl combine egg, milk, and cooking oil.

3. Add to flour mixture all at once. Stir mixture just till blended but still slightly lumpy.

4. Pour about ¼ c batter onto a hot lightly greased griddle or heavy skillet for each pancake.

5. Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.

Tomato Soup with Butter Beans

This is one of our favorite Go-to meals when we have nothing planned and need to get dinner on the table fast.

Simply make canned tomato soup with milk instead of water and add drained canned butter beans. You can add freshly ground pepper. We like to serve with grilled cheese sandwiches. Another one of our favorite Go-to meals is bacon, lettuce and tomato sandwiches. In fact the other night, we just had big salads topped with crumbled bacon and tomatoes. So quick and easy and so delicious!

Fresh Mozzarella and Tomato Salad

This is one of our favorite salads and it is so easy to make. Cut up fresh tomatoes and fresh mozzarella. Fresh mozzarella is a semi-soft cheese and usually comes in a ball form. You will usually find it with the gourmet cheeses near the deli. Aldi has 8 oz. balls of fresh mozzarella for $2.49. When I lived near Trader Joe's I would buy fresh mozzarella there. I don't remember the price, but it was reasonable. It is usually pretty expensive in other grocery stores.

To make this salad combine tomatoes and fresh mozzarella. Drizzle olive oil and balsamic vinegar over the salad. Then grind fresh pepper and salt to taste. Toss together and enjoy.

Slider Burgers, French Fries, and Edamame

I thought I would try something new for dinner tonight so I made smaller burgers and served them on half slices of toasted bread with sauteed onions, lettuce, tomato, and bacon. They were really good. I think my husband complimented them 2-3 times.
I served them with homemade french fries and Edamame. I have tried several brands of frozen Edamame and have found my favorite. I really like the Archer Farms Edamame sold at Target. It is in a microwaveable steam bag and is so easy to make. I lightly salt the edamame after microwaving and it is perfect. My boys love it. My 3 year old likes to take the soybeans out of the pods himself-he gets really excited when we have edamame. I separate the soybeans from the pods for my 1 year old.

Popcorn Cauliflower

Ingredients

            1 head cauliflower

            3 tablespons olive oil

            ¼ - ½ teaspoon pepper

            2 tablespoons grated Parmesan cheese

Directions

Toss cauliflower florets with olive oil and pepper (I use freshly ground pepper). Roast at 450°F, uncovered, for about 20 minutes or until lightly browned, stirring once or twice. Sprinkle with grated Parmesan cheese.

This is a nice alternative to the usual french fries served with hamburgers and very kid friendly since it can be a finger food.

Oven Roasted Cabbage with Onions

I had 3/4 of a head of cabbage in the fridge leftover from making Pan Asian Noodles and decided to try it in the oven. Our relatives Don and Ruthie told us last weekend that they wrap cabbage in foil with butter and grill it. They raved about how great it is. Our grill is out of gas so I decided tonight to try it in the oven. It was fabulous. Picture A shows the cabbage before cooking. I made a foil pan for the cabbage and placed it on a cookie sheet. I covered the dish with foil before baking. Picture B shows the Roasted Cabbage. Picture C shows the Roasted Cabbage with leftover Pan Asian Noodles and some Smoked Sausage that I cooked in a little olive oil.

Ingredients:

One head green cabbage
1/2 or more chopped onion
butter
salt
pepper
foil

Here is what I did:

I chopped the cabbage into chunks and chopped half an onion and placed the vegetables into my foil pan. I then added chunks of butter (between 1/4 and 1/2 stick butter) and salt and pepper. I covered with foil and baked in a 350 degree oven for 30 minutes. I checked the cabbage and turned the oven up to 375 degrees and cooked for another 30 minutes. After one hour it was perfect. I took the foil cover off and left the cabbage in the oven for a few minutes while I re-heated the leftover noodles and cooked the smoked sausage.

It was delicious! I think I ate three helpings.

Stromboli (pictured below)

This is the best recipe for Stromboli. My students made this in class and it was one of their favorites year after year.

Dough:
1 cup warm water (105 degrees - just run hot tap water for a few seconds and it will be fine.)
1 Tbsp. sugar
1 pkg. yeast
3 cups flour
1 1/2 tsp. salt
1 Tbsp. Italian seasoning
2 Tbsp. olive or vegetable oil (I use olive)

1. Dissolve yeast and sugar in water until foamy.
2. In a separate bowl, stir together 2 cups of the flour, salt, and seasoning. (Save the 3rd cup of flour for later.)
3. Add the oil and dissolved yeast mixture to the flour and seasoning mixture. Stir until well blended. Stir in as much of the 3rd cup of flour as possible. (I do this in my Kitchen Aid mixer with the dough hook or you can do this by hand.)
4. Transfer to floured board or counter. Knead in remaining flour. (If using mixer with dough hook attachment, you can skip this kneading step.)
5. Place in greased bowl to rise. Let rise for an hour or more. You can make dough a day ahead and let it rise at room temperature then transfer to covered container or large ziploc bag and refrigerate until needed. I would let it rest at room temperature for at least 30 minutes before using it if it has been refrigerated.

Green Sauce: Inside fillings:
1 egg, beaten pepperoni (turkey pepperoni has less fat and is delicious)
1/2 tsp. garlic powder mozzarella cheese
1 T. oregano provolone cheese
1/2 tsp. pepper mushrooms
2 Tbsp. olive oil green, red, yellow, or orange peppers
1 Tbsp. parmesan cheese thin ham

1. Pre-heat oven to 425 degrees. Roll dough to a 9" X 12" rectangle.
2. Mix Green sauce ingredients together in a small bowl. Brush green sauce over dough.
3. Cover with choice of toppings. Roll up jelly-roll style and pinch seam and ends closed.
4. Spray a sided baking sheet with non-stick cooking spray. Place stromboli on baking sheet in a half moon shape.
5. Cut slits evenly through top of dough (12-16 slits or more) with kitchen shears. Place foil loosely over top to prevent over browning. Remove foil last 10 minutes. Total baking time is 25-30 minutes.
6. Rub crust with butter once done. Serve with pizza sauce for dipping. My favorite pizza sauce is Dei Fratelli (shown in the second picture).

Spicy Mexican Skillet Chicken

This recipe is adapted from a recipe my sister shared with me. I changed it a little to make it easier to eat and added toppings we enjoy with mexican food. A delicious and healthy meal, and so easy to make!

Ingredients:

1 lb. boneless, skinless chicken breasts
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon vegetable oil
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen whole kernel corn
1/3 cup thick and chunky salsa
chopped fresh cilantro (if desired, I leave this out)
red chili slices (if desired, I also leave this out)

Toppings of your choice:
lime wedges to squeeze juice over your plated meal
guacamole or sliced avocado
sour cream
diced tomato
shredded lettuce
extra salsa (we like corn and black bean salsa)
tortilla chips as a side

1. Cut chicken into 1 inch cubes. Mix chili powder, salt, and pepper. Sprinkle chili powder mixture over chicken and stir to make sure all of the chicken is seasoned.

2. Heat oil in large non-stick skillet over medium heat (I actually use a wok shaped skillet). Cook chicken in oil stirring occasionally until juice is no longer pink when thickest pieces are cut.

3. Stir in beans, corn, and salsa. Heat to boiling; reducing heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro and chili slices if desired.

4. Plate meal and top with your favorite toppings.

Easy Country Mashed Potatoes with Fried Ham

About 2 quarts small potatoes (I found some nice red potatoes at our local farmers market)
butter to taste (I used almost 1/2 stick real butter)
salt
whipping cream
milk
10 slices deli ham

1. Do not peel the potatoes. Leave the skins on. Boil the potatoes until tender.

2. Cut the ham into small pieces. Fry in a small amount of butter until lightly browned. Set aside.

3. Using a potato masher, mash the potatoes skins and all.

4. Add the butter, salt, whipping cream and milk to the potatoes. Continue to mix and mash until desired consistency and flavor. Stir in the fried ham.

This is so easy and delicious. Serve with a simple iceberg lettuce and tomato salad and you have a complete meal. My husband really liked these potatoes with a store bought prepared horseradish sauce.

Creamed Peas or Spinach, Fried Chicken and Mashed Potatoes

This is the best cream sauce for making creamed peas or spinach. This is also a great way to get kids to eat their vegetables. These are both among my toddler’s favorites.

White Sauce for creamed vegetables

2 Tablespoons butter
2 Tablespoons flour
½ teaspoon salt
Dash of pepper
1 Cup milk
Frozen peas or spinach

1.     Melt butter in saucepan over low to medium heat.

2.      Stir in flour, salt, and pepper. Cook 1 minute.

3.      Stir in milk. Cook until a thick sauce, stirring frequently.

4.      While making sauce, cook frozen vegetables according to package instructions in microwave or saucepan on stovetop.

5.      Add cooked peas, spinach, or other vegetable to cream sauce and stir to combine. Sprinkle with extra freshly ground pepper for flavor.

You can also use canned vegetables. Drain before adding to white sauce. As you can see in the picture the peas are two different shades of green. I only had ½ bag of frozen peas on hand so I added a can of drained peas.

Fried Chicken

Vegetable oil
Whole chicken cut-up or your favorite assortment of cut chicken pieces
(I like to use skinless thighs and drumsticks.)
Milk
Flour
Cajun seasoning (Tony Chachere’s is amazing.)

1.      Heat about ½ to ¾ inch vegetable oil in a heavy skillet (I use an iron skillet) at medium high heat.

2.      Pour some milk into a shallow dish and put flour in another shallow dish. Season flour with the Cajun seasoning-I have never measured the seasoning, but you can be liberal I would guess at least a teaspoon or more.

3.      Dip skinless chicken pieces into milk then into seasoned flour. Lower chicken pieces gently into hot oil. Sprinkle with more Cajun seasoning. Cover skillet with a sheet of foil and cook until the bottom side is browned. Using tongs gently lift chicken pieces to turn them over. Sprinkle again with Cajun seasoning. Recover and cook until evenly browned and cooked through. Remove to platter to serve.

Mashed Potatoes

Several potatoes depending on how many people you are serving (I use 6 to 8 potatoes.)
Russet potatoes or Yukon Gold are my favorites to mash.
Half and Half or part cream & part milk (If all you have is milk, use straight milk)
Butter
Salt

1.     Peel and chop potatoes into large chunks.

2.     Put in a large covered pot, cover with water and bring to a boil. Reduce heat to medium and cook until potatoes are tender.

3.     When potatoes are tender, drain and mash them with a potato masher. If you don’t have a potato masher, you can use a mixer.

4.     Add half and half or cream and milk or just milk to thin the potatoes. Stir in butter for flavor 3 to 4 Tablespoons should be good. Stir in salt for flavor. Continue to stir and mash until you get the consistency that you want. You can always thin with more half and half.  Taste to make sure you get the flavor you want.

Gravy

2 Tablespoons meat drippings from fried chicken
2 Tablespoons flour or 1 Tablespoon cornstarch
1 cup water
salt and pepper

If you would like to make more gravy, simply double the recipe. If you like your gravy thinner, add more water.   Flour will give you a cloudy gravy and cornstarch will give you a clear gravy.

1.     Heat meat drippings in skillet.

2.      Add flour or cornstarch. Cook and stir to make a paste called a roux.

3.      Add water and continue to cook and stir until gravy thickens and bubbles. Salt and pepper to taste.

Creamy Potato Soup

4-5 medium-sized potatoes
2 medium sized onions
4 ribs celery
5 Tablespoons butter
¾ teaspoon salt
1 bay leaf
Cream and/or chicken stock
Salt and paprika
A dash Worcestershire sauce

It is nice to add chopped chives and diced ham.

1.     Peel and slice potatoes. Skin and chop onions. Chop celery. Can chop into large chunks.

2.     Saute’ the vegetables in 3 Tablespoons of butter until the onions start to caramelize.

3.     Add boiling water to cover. Add ¾ teaspoon salt and 1 bay leaf.

4.     Boil the vegetables until the potatoes are tender.

5.     Put them into a blender and puree until smooth. I do this in 2 batches because it won’t all fit into the blender at one time. Return pureed soup to the pot.

6.     Add 2 Tablespoons butter to the soup. Thin soup to the desired consistency with cream and/or chicken stock.

7.     Add salt and paprika and a dash of Worcestershire sauce to get desired flavor.

8.     If adding ham, add diced ham and heat soup until heated through.

9.     Serve with chopped chives if desired.

Sloppy Joes

1 pound ground beef
1 med. onion chopped
1 can chicken gumbo soup (Light chicken gumbo soup is good too.)
1/2 cup ketchup
¼ cup brown sugar
1 Tablespoon vinegar
2 tsp. mustard
1/2 tsp. salt

Brown ground meat and onion. Drain juice and mix in the rest of the ingredients.

Simmer for 3 to 5 minutes.

Serve on hamburger buns. This is a recipe I got from a college roommate and it is also excellent made with ground deer meat.