Old recipes of easy mode for Skillet meals: Franks ' not Kraut, goulash with noodles, Pius Chile

With the pressure involving the economy of the budgets of many foods family, I thought that this would be a good time to highlight some of the old fashion skillet meals in my collection of vintage recipe. These meals are easy, cheap and make great family meals. Old Fashion Franks ' not Kraut, goulash with noodles or Upside Down Chile Pie all offer a taste of the past and a great variety of flavor. Skillet kraut has also potatoes, tomatoes, carrots, etc., which makes a complete meal. Goulash using ground beef, allowing you to stretch your budget of meat more far. The Chile pie combines vegetables, once again, the least expensive beef, corn muffin mix, etc. I love well with salsa with him gives a Tex-Mex taste.

OLD FASHION FRANKS ' not KRAUT
This recipe is a very old cookbook of religious gatherings of the Midwest.

shortening 2 tbsp
1 large onion
1 green pepper
1 lb whole peeled tomatoes
3 potatoes medium-sized, peeled and cubed
1/2 cup water
2 medium, sliced carrots
1 lb sauerkraut
1 lb. pkg franks, torn
2 tbsp brown sugar
1 tsp salt
1/4 TSP pepper

The shortening of the melt and make Cook the onion and pepper until tender. Add the tomatoes, water, carrots, sauerkraut, brown sugar, salt and pepper. Cover and simmer for 30 to 35 minutes. Add the francs, replace the cover, and simmer for a further 10 minutes.

GOULASH WITH NOODLES
An another old recipe of my young years grew up in Southern Indiana.

noodles fine 4 oz
1/2 cup chopped onion
1/2 cup catsup
1 jar of sliced mushrooms
2 tsp salt
1 can tomatoes
1/4 TSP pepper
1 lb of ground beef
2 cups sliced celery

Cook noodles in salted water just until tender while you are cooking the ground beef and onion in a large frying pan. When meat is Brown and the onion is tender, drain fat. Stir in noodles, celery, ketchup, drained mushrooms, tomatoes, salt and pepper. Pan cover and simmer for 30 to 35 minutes.

UPSIDE DOWN PIE CHILE
It's a recipe, I have had since we left the USAF and brought back to Indiana in the 1970s.

1 Tbsp or olive oil salad
Chuck on the ground of 1 1/2 lb
1/2 cup chopped onion
1 clove garlic crushed
1 tbsp chili powder
1 1/4 teaspoon salt
1 teaspoon dried oregano
1/2 tsp. dried Basil
1 can (8, 25-oz) tomatoes, undrained
1 can (8, 50 - oz) of beans, undrained
1/2 cup red wine *.
1 pkg (12-oz) corn muffin mix
1 can (8, 75-oz) cream-style corn
1 egg
1/4 cup milk
1/4 cup of grated Cheddar cheese
Chopped parsley
Catsup

Put the oil in a hot pan 10-inch heavy. To return the meat, onion and garlic until beef is browned — about 5 minutes.

Add powder of Chile, salt, oregano, Basil and tomatoes; Mix well. Cook, covered, fire 30 minutes. Stir in beans and wine and cook for 10 minutes more.

Preheat oven to 400 degrees.

In a medium bowl, mix the mix of corn muffin, corn, eggs and milk; stir until the mixture of muffin is wet.

Skim fat from the meat mixture in the Pan and discard. Extend mixing muffin on the mixing of meat evenly.

Bake 25 minutes or until the top is golden brown. Let stand a few minutes in a pan. Invert pan on a serving plate. Garnish with chopped parsley. Serve with ketchup.

Yield: 8 servings

* If you do not want to use wine, replacing water.
Note: instead of ketchup, I would like to use salsa.

Enjoy!

For more old-fashion Linda recipe collection please visit his blog at http://grandmasvintagerecipes.blogspot.com/
For its quick and easy recipes, visit his blog at http://grandmasquickfixrecipes.blogspot.com/

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