Easy Southern Hash

Something I didn't much care for as a kid but as an adult this is good! It's also quick and easy! (That's what's important now.)

You'll Need:

• 1/2 to 1 pound of ground round
• Garlic Salt
• Seasoning Salt (I prefer Lawry's)
• Elbow Noodles or Shell Noodles (amount depends on the pan size and how many mouths you're feeding)
• 1 can of Tomato Soup
• 1 can V8 Tomato Juice

Directions:

1. Season your thawed ground round then brown in the pan. At the same time prepare your noodles. I use about half of a 16 oz box.
2. Drain off excess fat from the meat. add the can of tomato soup and mix well. Then add the can of V8 and mix well.
3. Finally once your noodles are cooked add them in the pan as well and mix.
4. Let simmer until warm then serve.

Broccoli Cheese Soup

Okay so I totally love Bread Co.'s Broccoli Cheddar Soup! So I did a search online and I found a recipe for it. Not the same as Panera's but good all the same.

You'll Need:

• 1 Tbsp butter melted
• 1/2 medium onion chopped
• 1/4 c. melted butter
• 1/4 c. flour
• 2 c. half-and-half
• 2 c. chicken stock or bouillon
• 1 c. carrots, julienned
• salt and pepper to taste
• 1/4 tsp nutmeg
• 8 oz. grated sharp cheddar

Directions:

1. Saute onion in butter and set aside. (They look slightly browned.)
2. Cook melted butter and flour over medium heat for 3-5 minutes. [I find it's easiest to do a little at a time. It usually doesn't take 3-5 minutes. It usually only takes a couple. Just make sure it's mixed well.] Stir constantly and slowly add the half-and-half. (This is called making a roux.) Add the chicken stock whisking all the time. [*Note: if you're using bouillon cubes I suggest making the stock before starting step one.] Simmer for 20 minutes.
3. Add the broccoli, carrots and onions. Cook low heat for 20-25 min. [I don't always use julenned carrots; baby carrots work fine.] If desired add the salt and pepper.
4. Once the soup is thickened, pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in nutmeg. [I prefer not to add the nutmeg because it doesn't blend well.]

((Courtesy of CDKitchen.com))

Pork Chops

One of my favorites! It's so easy too! If you're ever pressed for time or too tired to make anything to complex this is definately for you!

You'll Need:

• Shake 'n Bake Original Pork
• Pork chops (can be any thickness you like)

Keep in mind the thicker the pork chop, the longer the cook time will be. I usually get about 1 inch thick chops rather than 1/2 inch thick. My mom uses the chops with the bone in them. Follow exactly what the box says. The only difference is cook time. I usually end up cooking the chops for about 45 min so they're actually done. Cut the chops the check the doness. I usually cook the chops on a rack so the bottom is so soggy.

I usually serve pork chops with Kraft Mac 'n Cheese. Yum!

((Courtesy of Kraft))

Cube Steak

Okay, this is one of the best meals ever! My grandma has made this since before I can remember and it's always good! When I moved out on my own I started making it and it does take some practice but once you get it down it's real easy!

You'll Need:

• Cubed Steak (how ever many you desire)
• flour
• salt
• pepper
• crisco

First, scoop some crisco into a frying pan. Just enough to cover the skillet once melted. While that's melting you can prepare the cube steak. Salt and pepper one side of the steak then add some flour to cover it. Then flip the steak and do the same. The flour doesn't need to be very thick on the steak. Once your crisco is melted add your steak to the skillet and cover. I usually cook over low to medium heat. Check your steak in a few minutes and flip when bottom is browned. Once both sides are browned I usually turn up the heat to get the outside of the steak crispy while the inside remains fairly tender. Pull the steak out and cut to check for doneness. You shouldn't see any red or pink inside. Serve.

I usually serve cubed steak with a bake potato, Kraft Mac 'n Cheese, and/or broccoli and cheese.

Intro

So since I'm on a cooking spree I decided to make a blog about it. I'll share some of favorite recipes. Most of them are real easy for beginners. I will of course tell you where they come from not to infringe on anyone's work of course!

I hope to have pics up later of all my foods that I've personally cooked.