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    Source of Recipe


    1 tablespoon salt
    1-3/4 teaspoons onion powder
    1-3/4 teaspoons garlic powder
    1-3/4 teaspoons dried oregano leaves
    1-1/2 teaspoons white pepper
    1-1/4 teaspoons dried thyme leaves
    1-1/4 teaspoons dry mustard
    1 teaspoon black pepper

    1 (12 ounce) bag medium egg noodles
    2 tablespoons plus 1 teaspoon vegetable oil, in all
    1-1/2 pounds ground sirloin
    4 ounces cream cheese
    1/2 cup sour cream
    1 tablespoon fresh lime juice
    1 cup chopped green onions (tops and bottoms)
    1/4 cup chopped fresh parsley
    1-1/2 cups chopped onions
    1 cup chopped celery
    1 teaspoon minced fresh garlic
    2-1/2 cups beef stock, in all
    4 tablespoons unsalted butter
    1 (8 ounce) can tomato sauce
    1 cup grated Monterey Jack cheese
    1 cup grated sharp Cheddar cheese

    Preheat oven to 350.

    Combine the seasoning mix ingredients thoroughly in a small bowl.
    Makes 1/4 cup plus 1-1/4 teaspoon.

    Cook the noodles al dente according to package directions. Rinse
    under hot water, then cold water, and drain. Pour 1 teaspoon of
    the oil into your hands and rub into the noodles. Sprinkle 2
    teaspoons of the seasoning mix over the noodles and blend well with
    your hands.

    Place the ground sirloin in a bowl, add 1 tablespoon plus 1 teaspoon
    of the seasoning mix, and blend it in well with your hands.

    Combine the cream cheese, sour cream, line juice, green onions and
    parsley in a bowl and mix thoroughly with a spoon until completely
    blended. Heat the remaining 2 tablespoons oil in a 10-inch skillet
    over high heat until very hot, about 4 minutes. Add the onions,
    celery, garlic and the remaining seasoning mix and cook, stirring
    occasionally, until vegetables are golden brown and sticking to
    the bottom of the skillet, about 7 to 8 minutes. Add 1/2 of the
    cup of beef stock, scrape the crust from the bottom of the skillet,
    and cook until another crust forms on the skillet bottom, about 3
    minutes. Add another 1/2 cup stock, scrape up the crust on the
    skillet bottom, and cook 2 minutes.

    Add the seasoned meat, breaking it up with a spoon and cook, scraping
    occasionally, until most of the liquid has evaporated, about 7 to
    9 minutes. (Be careful not to let the meat get too dry.) Add the
    butter and cook 3 to 5 minutes, without stirring, to allow another
    crust to form. Stir in the tomato sauce, scrape the bottom of the
    skillet, and cook 3 to 4 minutes. Add the remaining 1-1/2 cups
    stock and bring to a boil. Remove from the heat and stir in the
    sour cream mixture until completely blended.

    Spread half the seasoned noodles in the bottom of a deep 10-inch
    square casserole. Pour about 3 cups of the meat mixture over the
    noodles and sprinkle with the Monterey Jack cheese. Add the remaining
    noodles, cover with the remaining meat mixture, and sprinkle the
    Cheddar cheese, evenly over the top. Bake, uncovered, 25 to 30
    minutes, or until brown and bubbly.

    Spoon up and serve with a crisp salad.




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