Family Recipes

I know, I know.It doesn’t sound like the most appetizing of recipes, not is it very healthy, but it’s surprisingly good and easy to prepare,assuming you can find canned corned beef in your local Foodomat.  I’ve been looking for it for the better part of a year and finally found them in a Meijer store at 2:00 am.  Anyway, I first had these tasty morsels whilst visiting my friend Newt in St Paul last year at about this time. Her Mom, Bea made them when she (Newt) was a kid.I wasn’t sure about them either but after her hubby, Michael cooked them for dinner, I was hooked.  It’s also pretty much a blank slate that can be jacked around with if you wish to change the flavor.



1 can corned beef (NOT corned beef hash!)
chopped fresh onion (1/4 to ½ an onion)
6 Tbs tomato sauce
3 Tbs mayo
Soft taco sized corn tortillas (I used the ones that come in a bag of like 90)
Shredded lettuce
Grated cheese
Chopped fresh tomato


taco meat

Mix corned beef, onion, tomato sauce, and mayo until well blended and creamy. I wound up using a potato masher.  Yes, I know.  At this point you’re probably thinking that whatever is in the dog’s bowl looks better. Bear with me. It gets better.

Heat oil in a skillet.

Fill center of tortilla with corned beef mixture and lay flat in skillet so that it gets wet from the oil than fold gently in half.  Fry both sides till lightly golden brown.

Remove from skillet and place on paper towel to drain/absorb excess oil. 
Immediately sprinkle cheese inside taco so that it will melt

Add lettuce and tomato when ready to eat.
Makes 12-16 tacos.


Because the tortillas have a tendency to split whilst being fried, Michael steams them for a bit before putting in the pan.  I nuked mine for about 30 seconds wrapped in damp paper towels and they did just spiffy.

I was able to cook 3 at a time by staggering when I put them in the skillet.

I put the cheese directly on top of the filling and let it cook/melt whilst frying rather than add it later.

After eating them, enchilada sauce seems like it would be a nice substitute for the tomato sauce.

China: Whitley Manor

Posted by Mike on Friday, November 04, 2011 at 08:02 PM
Filed in: Family Recipes • ◊ Permalink
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Prep time:  25 minutes
Cook time:  45 min 350°

1/2 lb Ground Beef
1/2 lb Italian Sausage (mild or hot, depending on your taste)
4 large bell peppers
1/2 cup chopped onion
Various Seasoning (Garlic Salt, Season Salt, Pepper, Italian Seasoning, etc.)

Cut your peppers in half the long way (top to bottom) and hollow, clean and rinse out the seeds.  Pat them dry and set aside.

Mix the meat with whatever spices you like and the onion.  I use about 1 teaspoon each of Garlic Salt, Season Salt, and Pepper, and about 1/2 teaspoon of Italian Seasoning. 

Spoon the meat mixture into each pepper.  Place peppers, meat side up, in a cake or baking pan.  Pour in 1/2 cup water and bake for 45 minutes at 350°.  Drain liquid and serve with mashed potatoes and brown gravy.

An Italian variation I make is like this:

Make as above, however, pour 1 can of tomato sauce over peppers, sprinkle with Parmesan Cheese and bake as directed. Serve with buttered noodles (cook noodles/spaghetti, etc) and toss in 3 Tbs Butter and 1 Teaspoon of Garlic powder, salt and pepper to taste. 

Posted by usedtobeme on Thursday, October 04, 2007 at 07:22 PM
Filed in: BeefFamily Recipes • ◊ Permalink
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Potato Cheese Soup (not for the diet impaired)

4-6 medium potatoes (chopped into medium size chunks)
1 onion (diced)
2 cloves garlic (chopped fine)
5-6 celery stalks (chopped)
3 medium size peeled carrots (chopped)
1 cup shredded sharp cheddar cheese
2 tablespoons cornstarch
1 teaspoon season all
1 teaspoon pepper
1 teaspoon salt
1 teaspoon basil
1/2 cup butter
1 pint Heavy Whipping Cream
2 cans chicken broth

Chop your onion, celery, garlic and carrots and saute in the butter in a 5 quart pan. When your celery is just about done, add the two cans of chicken broth, your spices and chopped potatoes (I leave the peels on, feel free to peel yours). Add the cream and bring to a boil. Once it is rolling, put on a lid, turn it down to a simmer and let it go for about 35 minutes. Remove from heat and let stand 2 hours. Bring to a slow boil once more and thicken with the cornstarch (mix cornstarch in 1/2 cup cold water add slowly to the soup). Once thickened, remove from heat and slowly stir in the shredded cheese. IMPORTANT - add cheese AFTER you thicken otherwise it will all go to the bottom and not blend correctly. Walla, you are done. Enjoy!

Freezes well also. I store it in ziplock bowls for about a month. It will look something awful when you’re reheating it but once you stir it, it is just as good as the day you made it.

Posted by usedtobeme on Thursday, January 25, 2007 at 06:44 PM
Filed in: Family RecipesSoups & Stews • ◊ Permalink
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6 to 6 1/2 cups all-purpose flour
1/3 cup sugar
2 packages quickRise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
2 eggs, lightly beaten with a fork
4 tablespoons butter or margarine, melted
1/4 cup sugar
2 teaspoons Ground Cinnamon
Raisins if desired
1 egg white, lightly beaten
more cinnamon sugar

Grease a large bowl with butter.  Set aside.

In large mixer bowl, combine 2 cups of the flour with 1/3 cup sugar, undissolved yeast, and salt.

Heat milk, water, and 1/3 cup butter until very warm -120 to 130° F - (VERY IMPORTANT!!  Do not overheat or underheat.  Use a quick read thermometer!!) Add into dry ingredients. Using your dough hook, with mixer on low, stir in eggs and enough remaining flour to make soft dough. You may have to turn the mixer to medium.  When it forms a nice ball, let the mixer go at it for a few minutes then remove and knead on lightly floured surface with floured hands until smooth and elastic, about 6 minutes.  Add more flour to the board if necessary to keep it from sticking.  Put it in the greased bowl cover loosely with plastic wrap and drape a clean kitchen towel over it.  Let rest in a draft-free area about 10 minutes.

Divide dough in half. Roll each half into an approximately 15 x 8 inch rectangle. Brush each rectangle with 3 tablespoons melted butter but not all the way to the edges.

Combine 1/4 cup sugar, cinnamon, and raisins (if using.) Sprinkle evenly over dough.

Beginning at short end of each rectangle, roll up tightly like a jelly roll; pinch seams and ends to seal. Place, seam sides down, in 2 greased 9 x 5-inch loaf pans. Brush tops with butter.  Cover with a clean dish towel and let rise in warm place until doubled, about 30 to 45 minutes.

Brush loaves with melted butter and sprinkle with more cinnamon sugar, as much as you like. Bake at 375°F for 40 to 45 minutes or until done.  A good way to test doneness is to knock on the bread.  If it sounds hollow, it’s done. 

Remove from the pans and brush with more melted butter.  You can sprinkle on more cinnamon sugar if you want.  Cool on wire racks....but not too long.  It’s the best when you eat it warm.  If you want to toast it later on, slice it on the thicker side and toast it in the oven, about 350°, right on the bare rack.  Keep an eye on it and remove when it’s toasted to your liking.  It tastes so much better when you toast it this way.  Don’t forget the butter!

You’ll never use that crappy bread machine ever again.  If you have a heavy duty mixer with a dough hook, this couldn’t be easier if you tried.  It’s just that easy and just that delicious!

Posted by Donna on Tuesday, January 23, 2007 at 01:50 PM
Filed in: BreadsFamily Recipes • ◊ Permalink
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