BEEF BONAPARTE RECIPE
Provided by á-2949
Number Of Ingredients 16
Steps:
- Early in the day or the day before, sprinkle the bottom of a skillet with salt and heat to brown the beef. When browned, drain well and add tomato. Brown the tomatoes lightly and add reserved juices and sauce. Season with garlic juice, sugar, salt and Tabasco. Stir and lower heat to simmer. Sprinkle with cracked black pepper. Add the bay leaf which has been snipped in two. Let simmer 30 minutes. Cook the noodles, drain and combine with cream cheese, sour cream and chopped green onions Grease a 9x12 inch glass baking dish and alternately layer noodle mixture, meat mixture, and grated cheese. Bake covered for 20 minutes. When ready to serve reheat the casserole covered for 30 minutes or longer if very cold. Uncover and place cheese on top. Bake for 5 more minutes or until cheese has melted. Freezes well.
HUSBAND'S DELIGHT
Being a farm wife, I'm always looking for recipes that can go out to the field. I got this one a number of years ago from my friend who is also a farm wife. It's rich, creamy and filling.
Provided by Cathy
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, brown the ground beef. Add the tomatoes with juice, salt and sugar and simmer for 15 minutes.
- In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. In a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream mixture. Top with the remaining noodles and sprinkle with the cheese.
- Bake at 350 degrees F (175 degrees C) for 25 minutes.
Nutrition Facts : Calories 667.2 calories, Carbohydrate 41.5 g, Cholesterol 172.1 mg, Fat 39.7 g, Fiber 2.3 g, Protein 34.6 g, SaturatedFat 21 g, Sodium 778.5 mg, Sugar 5.3 g
RECHAUFFE BONAPARTE - BONAPARTE STEW
A terrifically tasty way to recycle leftover meat and that little dab of gravy into something new and wonderful. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice onions and fry until golden.
- Add stock, gravy, meat, salt, pepper and vegetables.
- Cook slowly until vegetables are tender.
- Add prune juice and boil 5 minutes.
- Serve on a platter surrounded with stewed prunes.
Nutrition Facts : Calories 326.4, Fat 7.9, SaturatedFat 3.7, Cholesterol 7.3, Sodium 894.2, Carbohydrate 60.9, Fiber 6.7, Sugar 17.5, Protein 5.8
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