Aggie Longhorn Dip Recipes

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AGGIE-LONGHORN DIP

This recipe is Jill from Haskell, TX, a participant with me at a writer's workshop in Abilene. Substitute 1-2 lb ground venison for ground beef.

Provided by Janet Musgrove

Categories     Winter

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 9



Aggie-Longhorn Dip image

Steps:

  • Brown and drain meat and onion.
  • Season with salt, pepper, garlic powder.
  • Add soups, Rotel & chiles.
  • Simmer to blend flavors, 30 minutes to 1 hour.
  • For best flavor, make a day before serving. Good to serve from a crockpot.
  • Do not freeze - it gets too runny!

Nutrition Facts : Calories 209.1, Fat 13.8, SaturatedFat 5, Cholesterol 54, Sodium 467.4, Carbohydrate 5.5, Fiber 0.4, Sugar 1.4, Protein 15.1

2 lbs ground beef
1 small onion, chopped
salt
pepper
garlic powder
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of celery soup
1 (9 ounce) can can rotel, drained
1 (4 -5 ounce) can chopped green chilies

SUMMER SAUSAGE

Do not rush this recipe. It needs the full 24 hours of refrigeration. You may use 1/2 hamburger and 1/2 ground venison or wild game for some great venison/ wild game summer sausage. You can add more or less peppercorns if you like.

Provided by srooc1

Categories     Wild Game

Time 1h15m

Yield 20 1/2lb logs

Number Of Ingredients 7



Summer Sausage image

Steps:

  • Mix all ingredients with hands.
  • Shape into 20 1/2lb logs.
  • Wrap individual logs in plastic wrap.
  • Refrigerate for 24 hours.
  • Bake on 300 degrees for 1 hour uncovered in a pan with a rack.
  • Cool and wrap in plastic wrap.
  • Freeze or refrigerate until ready to use.

Nutrition Facts : Calories 491.5, Fat 34, SaturatedFat 13.3, Cholesterol 154.2, Sodium 151.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 42.3

10 lbs ground beef
5 cups water
10 tablespoons tender quick
2 cups peppercorns
1 1/2 teaspoons liquid smoke
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder

EGGPLANT BOLOGNESE

From Cooking Light, this is an amazingly flavorful pasta dish. Only 1/2 lb. ground beef and a lot of healthy veggies. Definitely a great meal for a cool night!

Provided by CaliforniaJan

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14



Eggplant Bolognese image

Steps:

  • Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.
  • Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.

Nutrition Facts : Calories 386.9, Fat 11, SaturatedFat 2.8, Cholesterol 64.5, Sodium 1450, Carbohydrate 52.9, Fiber 8.2, Sugar 10.2, Protein 17.6

2 tablespoons olive oil
2 1/4 cups onions, chopped
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 lb ground sirloin
8 cups eggplants, chopped (about 1 1/2 pounds)
1 tablespoon garlic, minced
1 tablespoon tomato paste
1/2 cup red wine
1 (28 ounce) can whole tomatoes, undrained
1 tablespoon red wine vinegar
10 ounces uncooked whole-wheat fettuccine
1 tablespoon kosher salt
1/4 cup fresh basil leaf, small

MEXICAN POLENTA CASSEROLE

My family lovingly calls this dish "Mexican slop". I found this recipe online awhile back, and it originally included 1 lb ground beef instead of the chicken. I've never tried it with beef, but I'm sure it would taste good that way too. Great served with some sour cream, guacamole, or salsa.

Provided by SweetChef

Categories     < 60 Mins

Time 1h

Yield 1 13x9 pan, 6-8 serving(s)

Number Of Ingredients 8



Mexican Polenta Casserole image

Steps:

  • Preheat oven to 400°F.
  • Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
  • Spread polenta in bottom of 13 x 9 pan.
  • Spread refried beans over polenta.
  • Spread meat mixture over beans.
  • Top with shredded cheese.
  • Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).

Nutrition Facts : Calories 292.1, Fat 12.7, SaturatedFat 5.2, Cholesterol 64.5, Sodium 822.2, Carbohydrate 20.8, Fiber 5.5, Sugar 3.9, Protein 24.2

1 medium onion, chopped
3 large chicken breasts, cooked & shredded
2 teaspoons cumin
1 teaspoon chili powder
14 1/2 ounces tomato sauce
1 (18 ounce) package prepared polenta
1 (16 ounce) can refried beans
4 -8 ounces cheese, grated (I like pepperjack)

MARGARET'S OLD-TIMEY BEEF STEW

This recipe was received from one of my best friends, Margaret Hanks, in Abilene, Texas. She made this stew for her church parish Ladies Luncheon. It is still one of my all time favorite stews. It is hearty and filling. I serve it with warm, crusty French Bread.

Provided by Miss Annie

Categories     Stew

Time 3h20m

Yield 5-6 serving(s)

Number Of Ingredients 16



Margaret's Old-Timey Beef Stew image

Steps:

  • Brown the beef, in small batches, in oil.
  • Return browned beef to the pot.
  • Add the next 11 ingredients and bring to a boil.
  • Cover, lower heat and simmer for 2 hours.
  • When meat is almost done, add the carrots, onions, and potatoes.
  • Cover and cook until vegetables are tender.
  • If you want the stew thicker, mix 1/2 cup cold water with 1/4 cup flour.
  • Push vegetables and meat to one side of the pan and stir in flour mixture into stew.
  • Cook and stir until gravey thickens and boils.
  • Remove bay leaves before serving.

Nutrition Facts : Calories 641.6, Fat 41.3, SaturatedFat 15.2, Cholesterol 125.2, Sodium 1575.1, Carbohydrate 30.8, Fiber 5.1, Sugar 9.7, Protein 36.4

2 lbs beef chuck, cut into cubes
2 tablespoons oil
1 onion, sliced
4 cups boiling water
1 tablespoon salt
1 teaspoon pepper
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon paprika
2 bay leaves
1 dash allspice or 1 dash ground cloves
6 carrots, quartered
1 lb onions, small,whole or 2 medium onions, quartered
2 cups potatoes, diced

OLIVE GARDEN 5-CHEESE LASAGNA (COPYCAT RECIPE)

Really good lasagna! If you love Olive Garden's 5-cheese lasagna then you'll love this one! We like it with 1/2 lb. ground beef and 1/2 lb. Italian sausage in it.

Provided by Teresa M

Categories     One Dish Meal

Time 2h

Yield 8-9 serving(s)

Number Of Ingredients 15



Olive Garden 5-Cheese Lasagna (Copycat Recipe) image

Steps:

  • Melt butter with medium heat in heavy 1 quart saucepan.
  • Add flour and stir until well blended; cook until frothy.
  • Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
  • Cook and stir until thickened (3-4 minutes).
  • Chill while mixing other ingredients.
  • Drain and mince tomatoes and garlic.
  • Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.
  • Add 1-1/2 cups of cooled cream sauce and mix until well blended.
  • Refrigerate, reserving 1/2-cup for later use.
  • Cook lasagna noodles according to package directions.
  • Cool under cold water and drain.
  • Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly.
  • Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
  • Repeat pasta and cheese layering; top with remaining three lasagna noodles.
  • Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil.
  • Preheat oven to 350 and bake for 1 hour.

1/4 cup butter
1/4 cup flour
2 cups milk
1/4 cup sun-dried tomato packed in oil, minced
1 tablespoon fresh garlic, minced
3 1/2 cups ricotta cheese
3 eggs
1 cup grated parmesan cheese
1/2 cup grated romano cheese
1/2 teaspoon salt
1 teaspoon black pepper
4 cups mozzarella cheese, shredded
1 cup spinach lasagna noodles or 1 cup regular lasagna noodle, if unavailable
marinara sauce, as desired
extra parmesan cheese, freshly grated

LAZY DAISY SQUARES

From my old family cookbook, my father's favorite dessert. Sometimes I substitute 1/2 Splenda 1/2 sugar for less calories. Makes a nice dense cake and the topping is great. Feel free to add more coconut to the recipe, I do!

Provided by Stacey Dee

Categories     Dessert

Time 40m

Yield 9 serving(s)

Number Of Ingredients 12



Lazy Daisy Squares image

Steps:

  • Beat eggs, add sugar gradually, add vanilla.
  • Sift flour, baking powder and salt, add to sugar and egg mixture.
  • Heat milk and shortening to boiling point (I do this in the microwave) pour over other mixture and mix well.
  • Bake in 9 inch pan at 350F for 20 minutes. Remove from oven and white still hot add the coconut mixture on top and return to oven to brown (5-10 minutes).

Nutrition Facts : Calories 289.9, Fat 10.7, SaturatedFat 6.2, Cholesterol 35.9, Sodium 145.5, Carbohydrate 46.8, Fiber 1.1, Sugar 34.5, Protein 3

1 egg
1 cup white flour
1 teaspoon vanilla
1/4 teaspoon salt
1 cup white sugar
1/2 cup milk
1 teaspoon baking powder
2 tablespoons shortening
2 tablespoons butter
2 tablespoons cream (or canned milk)
8 tablespoons brown sugar
1/2 cup coconut

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