This recipe is from Paula Deen’s cookbook Paula Deen Celebrates. I am making it for dinner Monday.
Bobby’s Goulash
2 pounds ground beef
1 pound ground turkey
2 large yellow onions, chopped
two 15 ounce cans tomato sauce
two 15 ounce cans diced tomatoes
3 cloves garlic, chopped
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon garlic pepper salt
1 tablespoon seasoned salt
2 cups elbow macaroni (uncooked)
1. In a dutch oven, saute’ the ground beef and turkey over medium heat until no pink remains. Break up the meat while saute’ing. Spoon off any grease. Add the onions to the pot and saute’ until they are tender, about 5 minutes. Add 3 cups of water. along with the tomato sauce, garlic, Italian seasoning, bay leaves, soy sauce, garlic pepper salt, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15-20 minutes.
2. Add the elbow macaroni, stir well, return lid to the pot and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow mixture to sit about 30 minutes more before serving.
3. Serve with garlic bread and a salad.
Baking recipe for this week:
Chocolate Cherry Cookies
1 package chocolate cake mix
3 tablespoons skim milk
1/2 teaspoon almond extract
10 maraschino cherries, rinsed, drained and cut into halves
2 tablespoons white chocolate chips
1/2 teaspoon canola oil
1. Pregeat oven to 350 degrees. Spray cookie sheets with non-stick cooking spray.
2. Combine cake mix, milk, and almond extract in a medium bowl. Beat with electric mixer at low speed. Increase speed to medium when mixture looks crumbly; beat 2 minutesor until smooth dough forms. Dough will be very sticky.
3. Coat hands with cooking spray. Shape dough into 1 inch balls. Place balls 2 1/2 inches apart on prepared cookie sheets. Flatten each ball slightly. Place cherry half in center of each cookie.
4. Bake 8-9 minutes or until cookies lose their shininess and tops begin to crack. DO NOT OVERBAKE. Remove to wire racks; cool completely.
5. Place white chocolate chips and oil in a smal microwavable bowl. Microwave at HIGH for 30 seconds; stir. Repeat as necessary until chips and melted and mixture is smooth. Drizzle white chocolate mixture over cookies. Let stand until set.
