Hamburger Soup


1 pound lean ground beef
1 chopped onion
3 small cans tomato paste
2.5 quarts water
3 cups frozen, cut okra
3 cups frozen, mixed vegetables
1/4 cup Worcestershire sauce
7 beef bullion cubes
Garlic powder, salt, black pepper, Tony’s seasoning-all to taste
*Add in: elbow macaroni, cooked rice or diced potatoes


Brown hamburger with onion until brown and crumbled. Drain off excess fat.
Add tomatoes and sauce. Let simmer for 10 minutes. Stir in meat and onion.
Add all other ingredients and bring to boil, lower heat.
Let cook until all vegetables are tender.

This family favorite was provided by Mr. Ronnie Beltz and images by Mr. Mike Beltz. Many thanks gentlemen!!

Italian Beef

In my wonderful, ole slow cooker, this almost 4 pound roast became Italian beef after a few spices and several hours on low.
This batch had Hot Peperoncino rings and it was a HIT!

Open face Italian Beef Sandwich

In slow cooker, with amounts that suit YOUR taste-buds:
Beef Roast
Kraft Zesty Italian Salad Dressing, or your own homemade, drizzled over roast
Peperoncino rings, cooked with roast or added later or both
Italian Seasoning, 1 tsp to 1 Tbsp, your call
Sweet Basil, a good sprinkle
Garlic Powder , a good sprinkle
Onion Powder , a good sprinkle

In hot skillet:
Olive oil, 1 or 2 Tbsp
Sliced green peppers
Sliced onion
Saute until you like them.

Toppings, optional:
Monterrey jack or your favorite cheese
Salt and pepper
Peperoncino  rings

Image above shows a serving on home-bread-machine-made Italian Herb & Cheese bread, layered with Monterrey Jack, sauteed bell pepper and onion and hot Peperoncino rings.
On open-face toast, hamburger buns or hoagie rolls, this sandwich is a crowd pleaser!
Pair with a green salad or sliced veggies, or like some folks, Seasoned Fries!!


8 oz ground chuck
½ onion
½ green bell pepper
2 8oz cans tomato sauce
1 16oz can diced tomatoes
2 tbsp olive oil
1 package Fideo pasta

1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 beef bouillon cube, dissolved in ½ cup hot water

Chop onion and bell pepper, add to oil in hot pan (cast iron is my favorite), stir to coat.
Sauté onion and bell pepper til near done Drain, set aside.
Fry ground chuck til no pink remains. Drain, set aside.
Add fideo pasta with a little oil to hot pan, stir, wait, stir, wait, stir, wait til most pieces are golden brown. Drain, set aside.
Dissolve bouillon in hot water. Add spices and stir into pan.
Add tomato sauce, stir, add tomatoes, stir.
Add fideo pasta, onion, bell pepper, garlic and beef, stir.
Simmer until pasta is done to your liking, stirring occasionally.

Corn with a little bell pepper and onion make a great side dish or a green salad pairs nicely!

Onion Soup Mix

1/4 cup dried onion flakes
2 cubes beef bullion, crushed, or 2 tblsp bullion granules
1/4 tsp onion powder
1/4 tsp parsley flakes
1/8 tsp celery seed
1/8 tsp paprika
1/8 tsp black pepper

Mix all in a bowl. Use in place of one package of “store-bought” onion soup mix.


1- 1 1/2 pounds ground chuck
1 egg
1/2 cup water
1 package “onion soup mix
1/2 cup brown, minute, uncooked rice

Mix all. Shape into balls. Chill until ready to fry, about 20 minutes.
Brown on all sides, drain and set aside (with a lid to keep warm).
Place porcupines in casserole dish an if desired, cover with brown gravy.
Heat at 350* for 10 minutes or until gravy is bubbly.

Calico Chili

2 cups black beans, cooked, rinsed and drained
2 cups garbanzo beans, cooked, rinsed and drained
2 cups hominy, cooked, rinsed and drained
1 1/2 cups chopped tomatoes (I like stewed tomatoes)
1/4 cup chopped cilantro

1 tablespoon paprika
1 to 2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon oregano
1 bay leaf, optional (don’t eat it!)

In a large pot, mix beans and veggies.
Mix seasoning in a bowl and add to chili until it suits your taste.
Heat until warm and bubbly and serve with Hill Country Fare’s Whole Grain Crackers and tall glasses of cold water.

This recipe was printed on my favorite HEB crackers box (kinda like these).
I adjusted it to suit myself tho; instead of canned beans I prefer to cook my own!
This looks like a great meal for meatless Monday… or simply fry up some ground beef or turkey, drain and add.

Whole Wheat Pizza Dough

1 cup hot water
1 teaspoon active dry yeast
1 teaspoon honey
2 cups whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt

Place yeast and honey in a large mixing bowl and pour the hot water over the mixture, stirring until well blended. Let stand for about 6 minutes, or until foamy.
Add the flours and salt and stir with a fork until a coarse dough forms.
Continue to mix by hand until a dough ball forms and all the flour is well blended.
Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. the dough will double in size in about 30-40 minutes. Punch a few times and let it rise another 30 minutes.
Remove from the bowl spread onto pizza pan.

Top with your choice of meats, cheeses or vegetables!
Bake at 350* until cheese is melted and crust is browned.

Any unused dough should be wrapped in  plastic and refrigerated.

Hot Dog Skillet

6 potatoes, peeled and sliced
1 onion, sliced
Oil for frying
2 cups frozen green beans
1 pack hotdogs, cut into bite size pieces

Heat oil over medium-high heat and add onions and potatoes, cover and cook until potatoes start to soften.
Add green beans and hotdogs.

Continue cooking, stirring often, until hotdogs start to brown and swell.
Serve with a side salad and bread and butter.

Special thanks to Sue E. Koonce for this old family favorite!!

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