Grandma Anderson's Goulash

This is my Great Grandma's recipe that my mom use to make for us growing up. Shortly after I moved away from home, I asked my mom if I could have this and her Spanish Rice recipe to share with my own family. I now have a hand written letter from my mom with both of these recipes on it, which is something that I'll cherish for the rest of my life - I lost my mom to Cancer a few years back.
The amount of ingredients is basically up to you, the cook, so I took pictures along the way to help show what I used and how much - please feel free to modify to better fit your family likes.

Ingredients:
1 lb ground beef
14.5 oz can Diced Tomatoes
15 oz can Tomato Sauce (my mom use to use a small can but I like it w/more sauce)
3 - 4 stalks of celery, diced
1 green bell pepper, diced
1 small onion, diced (I only used half of the below pictured onion)
Salt & pepper to taste (I also add my Garlic Garlic from Tastefully Simple and Tony Chachere's Creole Seasoning when browning the hamburger)
16 oz bag of elbow macaroni (I used half of the bag)

Cook hamburger over mid-high heat in a large skillet. Salt and pepper to taste.


While hamburger is cooking, add onion, bell pepper and celery.


Cook until hamburger is done


Add diced tomatoes with the juice and tomato sauce - my mom use to can her own tomatoes, so you can use whole tomatoes instead, you'll just want to chop them up with the spatula.


Bring to a boil and reduce heat. Start water for pasta and continue to simmer tomato mixture until pasta is done, stirring occasionally.


Cook pasta according to package, drain and return back to pot. Add tomato mixture from skillet and stir well.


We also like to add some grated Colby Jack Cheese to the top of our individual servings and eat it with french bread and butter. Enjoy!

Onion-Bacon Baby Carrots

I was having a carrot/bacon craving last month and came across this recipe and had to try it! The girls and I really enjoyed it and I hope you do too!

Ingredients:
2 large sweet onions, sliced
1 tablespoon olive oil
2 pounds fresh baby carrots, halved lengthwise
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup maple syrup
2 tablespoons butter
1/2 cup french-fried onions
8 bacon strips, cooked and crumbled
1/4 cup chopped green onions

In a large skillet, cook onions in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently.


In a large bowl, combine the onions, carrots, salt and pepper; toss to combine.


Transfer to a greased shallow 3-qt. baking dish. Cover and bake at 400º for 40-45 minutes or until tender. Stir in the syrup and butter.


Sprinkle with french-friend onions and bacon.


Bake, uncovered, 5 minutes longer or until fried onions are browned.


Sprinkle with green onions. Serve with a slotted spoon.


Yield: 8 servings. Enjoy!