Old Fashion Recipes for Easy Skillet Meals: Franks 'N' Kraut, Goulash With Noodles, Chili Pie

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With the overall economy putting strain on a lot of families foods budgets, I believed it would be a beneficial time to carry out some of the old style skillet meals in my vintage recipe collection.  These meals are painless, low-priced, and make awesome spouse and children meals.  Outdated Trend Franks 'N' Kraut, Goulash With Noodles, or Upside Down Chili Pie all make available a style of the previous and a large wide range of flavor.  The kraut skillet also has potatoes, tomatoes, carrots, and many others earning it a total meal.  The goulash utilizes ground beef allowing you to stretch your meat price range farther.  The chili pie combines greens, yet again, the much less high priced ground beef, corn muffin mix, and many others.  I enjoy it with salsa with provides it a Tex-Mex taste.

Previous Vogue FRANKS 'N' KRAUT
This recipe is from a incredibly outdated Midwestern church gatherings cookbook.

two tbsp shortening
1 massive onion
1 green bell pepper
1 lb total tomatoes, peeled
three medium potatoes, peeled and cubed
1/2 cup water
two medium carrots, sliced
one lb sauerkraut
one lb pkg franks, quartered
two tbsp brown sugar
1 tsp salt
1/four tsp pepper

Melt the shortening and cook the onion and bell pepper until tender. Include the tomatoes, drinking water, carrots, sauerkraut, brown sugar, salt, and pepper. Cover and simmer for thirty to 35 minutes. Add the franks, switch cover and simmer one more 10 minutes.

GOULASH WITH NOODLES
A further outdated recipe from my early ages expanding up in Southern Indiana.

four oz excellent noodles
1/2 cup chopped onion
one/2 cup catsup
one jar sliced mushrooms
2 tsp salt
1 can tomatoes
1/4 tsp pepper
one lb ground beef
2 cups sliced celery

Cook the noodles in salted h2o just right up until tender though you are frying the ground beef and onion in a giant skillet. When the meat is browned and the onion is tender, drain off the extra fat. Stir in the noodles, celery,catsup, drained mushrooms,tomatoes, salt and pepper. Cover pan and simmer for 30 to 35 minutes.

UPSIDE DOWN CHILI PIE
This is a recipe I have had considering the fact that we left the USAF and moved back to Indiana all around 1970.

1 tablespoon salad or olive oil
1 one/2 lb ground chuck
1/2 cup chopped onion
1 clove garlic, crushed
one tablespoon chili powder
one one/four teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
one can (8.25-oz) tomatoes, undrained
1 can (eight.fifty-oz) kidney beans, undrained
1/2 cup red wine*
one pkg (12-oz) corn muffin blend
one can (eight.75-oz) cream-fashion corn
one egg
one/4 cup milk
one/4 cup grated Cheddar cheese
Chopped parsley
Catsup

Put the oil in a very hot major ten-inch skillet. Saute the beef, onion, and garlic right until the beef is browned--about five minutes.
Add the chili powder, salt, oregano, basil, and tomatoes mix perfectly. Cook about lower warmth, covered, 30 minutes. Stir in kidney beans and wine, and cook 10 minutes lengthier.
Preheat oven to 400 degrees.
In a medium bowl, merge the corn muffin combine, corn, egg, and milk combine just till the muffin blend is moistened.
Skim the weight from the meat mixture in the skillet and discard. Spread the muffin mixture through the meat ixture evenly.
Bake 25 minutes or right up until prime is golden brown. Allow stand in skillet for a couple of minutes. Invert pan onto a serving plate. Garnish with the chopped parsley. Serve with catsup.

Yield: 8 servings

*If you do not want to use wine, substitute h2o.
Notice: As a substitute of catsup, I like to use salsa.

Have fun with!