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Mike's Loose Meat Sandwich/Velveeta Cheesy Potatoes (7/25/2008)

Mike's Loose Meat Sandwiches
Serves 8-10

2 lbs. Good ground chuck, ground round or ground sirloin
1 tablespoon vegetable oil
1 ½ teaspoons salt
2 medium onions, chopped fine
2 tablespoons prepared yellow mustard
2 tablespoons vinegar
2 tablespoons sugar
2 cups chicken stock
salt & pepper to taste
hamburger buns
sliced pickles

In a large skillet (cast iron if you have one), over medium heat, heat oil and lightly salt bottom of pan. Break up ground beef in skillet as it's browning until it's very finely ground. Add chopped onions while browning meat. When browned, drain off any fat. Add mustard, vinegar, sugar and enough chicken stock to cover meat. Cook, at a simmer, until most of chicken stock is cooked off, about 20-30 minutes. Add salt & pepper as needed to taste. Serve over your favorite buns and garnish with yellow mustard, pickle slices and ketchup (if desired).

Velveeta cheesy potatoes

1 (32 oz.) pkg. Frozen hash browns (southern style)
16 oz. Velveeta cheese ( I used 2% milk velveeta)
8 oz. Lite Mayonnaise
8 oz. Lite sour cream
1 small onion, chopped
1 tablespoon olive oil
1 small can French's fried onions
salt & pepper to taste

Preheat oven to 375-degrees F. Spread hash browns evenly in baking dish. In a medium size sauce pan, heat olive oil and add chopped onions and sauté 4-5 minutes. Add cheese, sour cream and mayo and melt in a saucepan, stirring constantly. Pour over potatoes and stir. Even dish contents out. Bake, uncovered 30-35 minutes. Remove from oven and top with french's fried onions. Return to over and bake another 5-10 minutes. Serve. Add salt & pepper to taste.


Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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