Here's an easy one:

Chinese Hamburger

1 onion, cut in slivers

1 small clove garlic

3/4 lb. hamburger

3 cups water

3 tbsp soy sauce

1 lb. fresh green beans

2 1/2 tbsp cornstarch

cooked rice

Brown onion and minced garlic lightly in fat in heavy saucepan. Add meat and cook 3 minutes, stirring to break up meat. Add water and soy sauce. Heat to boiling. Add diced beans; cook 10 minutes. Thicken with cornstarch mixed with a little water. Serve with rice and additional soy sauce.

There is a pile of tried & true recipes at the KT Gathering place. Most all my good ones and Patti43, and Glenda's are there.Our recipes

Last night I made an old favorite, my version of Shepard's Pie.

Shepard's Pie
serves 4-6
5 medium Yukon Gold Potatoes (peeled, cubed)
1 lb ground beef
1 medium yellow onion (chopped)
1/2 cup frozen peas
1/2 cup frozen corn
4 Tbsp butter
1 Tbsp flour
1 tsp beef stock concentrate
1 1/4 cup half and half (divided)
black pepper

Preheat to 350 deg F
Cook potatoes in large pot of water.
In large skillet, cook ground beef and onion together, stirring frequently, until beef is browned and onions are softened. Add peas and corn and pepper. Add 1 Tbsp butter and flour to center of pan, add 1 cup half and half, stir until it begins to bubble lightly.

Place beef mixture in casserole dish. Drain and mash potatoes adding the remaining 3 Tbsp of butter and the 1/4 cup half and half. and another pinch of pepper. Use spatula to spread the mashed potatoes atop the beef mixture. Place in oven and cook for 15 to 20 minutes.

This is a link to porcupines in a skillet. It's super easy all in one pan meal. We enjoyed it. I added fresh sliced mushrooms and some garlic and a little Tonys Cajun seasoning. When assembling it to cook I put the rice and water and tomatoes first mix it up so all the rice is wet and in liquid, then add the remaining ingredients and the cooked meat. If the rice is added last and not in the liquid it might stay hard. Mix well. Keep lid closed tightly for rice to steam well.

http://www.thirtyhandmadedays.com/2013/10/dinner-ideas-porcupines-skillet/

This is also very good and a one pan meal. One pot Mexican skillet pasta. Use ground beef, chicken, or turkey what ever you want.

http://damndelicious.net/2013/09/22/one-pot-mexican-skillet-pasta/?crlt.pid=camp.IfSaL4dJSG4h

This is as Trisha Yearwood's recipe and I haven't tried anything of hers that I didn't like. This one is on my Easter menu

Banana Pudding Cake

Next Recipe

Ingredients

• Cake:
• Nonstick cooking spray, for spraying the pan
• All-purpose flour, for dusting the pans
• 3 ripe bananas
• 2 teaspoons freshly squeezed lemon juice
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• One 11-ounce box vanilla wafers, crushed
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• Filling:
• 2 large eggs
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• Pinch salt
• 1 cup milk
• 1/4 teaspoon vanilla extract
• Confectioners' sugar, for sprinkling

Directions

For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.

In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.

Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.

For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn't form. Chill in the fridge until completely cooled, about 30 minutes.

Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners' sugar just before serving

We loved these - have to make again!

Crispy Baked Asparagus Fries

Ingredients:

1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup grated parmesan
salt and pepper to taste
Directions

Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper.

Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.

***

This got good reviews last time I posted it here:

Default Crockpot French Onion Soup

This was amazing. Very rich and satisfying. Plus it is so easy. I never thought it would be one of the best onion soups I ever had but it was certainly in the top 5.

I did not put the bread/cheese in the crockpot & broil as the recipe suggests. I did one bowl at a time. I had one bowl with the toast/cheese and one without - each was wonderful. However, it does not make 4 bowls of soup - at best 3. You would need to double the recipe.

Crockpot French Onion Soup

2 cans of beef broth
3 T butter
2 yellow onions
1/2 T granulated sugar
1/4 cup cooking sherry
1/2 t kosher salt (you might need more if your butter isn't salted)
slices of brown rice bread (or french bread)
gruyere cheese (swiss could work too)

Heat your crockpot to high and plop your butter in to start melting
slice the yellow onions into rings break up the onion slices with your fingers, and rub them around in the melted butter add the beef broth, sugar, salt, and sherry cook on high for 6-8 hours or low for 10-12. It takes a while for the onions to get translucent and pliable

Before serving:
--preheat oven to the broiling option
--toast 4 slices of the bread that you are going to use
--cut gruyere cheese into slices
--put the cheese onto the toasted bread, and carefully float the bread and cheese on the top of the soup
--remove stoneware from crockpot and place the UNCOVERED stoneware into the oven
--broil for a minute or two--the cheese should be all melty and turn a golden color
ladle into 4 bowls.

We love chicken breasts this way.

Marinated Chicken Breasts

2 boneless, skinless breasts

salt and pepper

1 lemon, zested

2 large garlic cloves, minced

1 tsp Dijon mustard

1 tsp fresh thyme

3 tbsp extra virgin olive oil

Season both sides of chicken with salt and pepper. Combine marinade ingredients, and chicken breasts and coat thoroughly. Place in a plastic bag, squeezing out the air, and refrigerate 2-4 hours.

Heat grill pan on high and cook breasts 2-3 minutes per side until temperature reads 165 degrees. Let rest 5 minutes.

This is what my family likes in a hurry. Its plain and easy.

1# ground beef

1 med onion diced

4 good size potatoes peeled and sliced thin

salt and pepper

some water.

In a skillet brown hamburger breaking up as it browns.

Add the diced onion to the hamburger meat.

Salt and pepper to taste.

Add the peeled potatoes that has been sliced in thin pieces.

Stir the beef and potatoes and add a bit of water to sort of steam the potatoes. Turn the stove to lower than medium. Cover with a lid. Keep checking the mixture, You can add peas or corn or any other vegetable,

Cook up to 30 minutes. Till the potatoes are tender.

You can serve this with ketchup if you want. My children have loved this and are now grown and their children love it too. We have also added pork and beans to the meat mixture. Enjoy.

Mary

Another real easy one. There are tons of recipes for this on the internet, but this is the one I have used for many years.

Baked Ravioli

1
pound ground beef or turkey or Italian sausage or bulk breakfast sausage

1
pkg frozen beef or cheese ravioli

1
28-oz to 32-oz jar tomato and basil marinara sauce

2
cup shredded Mozarella cheese

Brown
ground beef. Mix all ingredients
together in a very large bowl, then place in a 9 X 13 pan sprayed with
Pam. Cover and bake at 350˚ for 35
minutes. Uncover; add more cheese on
top. Turn oven off and replace ravioli
in oven for another 5-10 minutes until cheese is melted and bubbly.

We like it served with garlic bread, salad,
and red wine.

I just liked the name of this one.
Poverty Meal

1 large onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
1 lb ground beef, browned and drained
16 oz cans stewed tomatoes
16 oz water
8 oz elbow macaroni, uncooked
1 salt, to taste
1 black pepper, to taste
1 Parmesan cheese, (optional)
Saute onions and garlic in olive oil until translucent.
Brown ground beef and drain.
Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture.
Cook for 15 to 20 minutes or until macaroni is tender.
If desired, top with Parmesan cheese.
Sue

How about lemon-pepper chicken? it's super easy and fast -- I usually serve it with a nuked potato and broccoli.

This white chicken chili is easy, good, and has great leftovers. Cut two chicken breasts into one inch pieces and sautee in olive oil until no longer pink. Also sautee a diced onion and add a clover or two of garlic at the end. Then add one can of canellni beans, one can of chicken broth, 1/2 tsp. of oregano and 1/4 tsp. of cumin. Simmer altogether for 15 or 20 minutes. You can use leftover or deli chicken and adjust the seasoning to your taste.

Meatball Subs on a Stick

Easy Beef Enchiladas

Italian Cresent Pie

Chicken Paprikash

White Chicken Enchiladas

Chicken Gyros

Thai Chicken

Thank you all...they all make me hungry.
Can't wait to get busy trying some of them.

I was just reading the Texas Co-Op magazine recipes and this one sounds like one to try.

Shrimp Louisiane

2 slices white bread, cubed

1/4 cup milk

1 cup chopped onion

3/4 cup chopped bell pepper

1 cup sliced mushrooms

1 clove garlic, minced

2 tablespoons butter

2 pounds shrimp

1 can (10.5 ounces) cream of mushroom
soup

3 cups cooked rice

1 tablespoon chopped parsley

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

Paprika

Preheat oven to 350 degrees. Soak bread
cubes in milk. In large saucepan, sauté onion, bell pepper,
mushrooms and garlic in butter until crisp-tender. Add shrimp and
cook 3 minutes longer or until shrimp is pink. Stir in soup, rice,
parsley, lemon juice and seasonings. Add soaked bread and mix well.
Spoon into buttered, shallow 2-quart casserole; sprinkle with
paprika. Bake for 30-45 minutes. Serves 6.

Serving size: 1 cup. Per serving: 270
calories, 34.9 g protein, 6.5 g fat, 34.2 g carbohydrates, 1.8 g
fiber, 1,014 mg sodium, 241 mg cholesterol

http://www.texascooppower.com/food/recipes/shrimp-louisiane

I had completely forgotten about KT gathering place. Is there a link on here now? I haven't been there for a really long time.

Imhappy, Joann made a link to the site, in her comment.

Here it is KT Gathering Place

Today I tried the chuck roast in the crockpot with ranch dressing. au jus and pepperoncini...See how it turns out..