Ingredients:
Chicken & Gravy:
1 whole chicken (save chicken drippings) 1 beef bullion cube 2 chicken bullion cubes Flour/water mixture Potatoes:
5 medium potatoes, peeled 1/4 cup milk 4 Tablespoons butter (1/2 stick) 1/2 teaspoon salt, or more to taste Directions:
Chicken:
Preheat oven to 350°F Remove all gizzards from cavity and place chicken in a deep pan Bake chicken at 350°F (20 minutes per pound) Gravy:
Ingredients:
1 large onion, diced 2 teaspoons salt 2 to 2 1/2 pounds ground beef 4 cans (15.5 oz) pinto beans, rinsed & drained 46 ounces tomato juice 1 can (8 ounces) tomato sauce 1 cup (8 ounces) ketchup 2 bay leaves 1/2 cup water 3/4 teaspoon garlic salt 1/2 teaspoon pepper 1 Tablespoon chili powder 1/4 teaspoon cayenne pepper 2 teaspoons ground cumin 2 Tablespoons brown sugar Directions:
Ingredients:
1 lb ground beef 1 can 6-oz can tomato paste 6 oz water 1 can 24 oz jar tomato puree 5 - 6 cloves garlic, minced 2 Tablespoons granulated sugar 1/4 teaspoon dried oregano 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1 teaspoon dried basil (or a handful of fresh basil, chopped) salt and pepper, to taste Directions:
In a large stockpot, saute garlic until soft and fragrant in 2 Tablespoons of olive oil, about 2 minutes.
Ingredients:
3 - 4 lb. chuck roast 4 Tablespoons olive oil 2 lbs. carrots 2 lbs. potatoes Meat Seasoning
2 teaspoons brown sugar 1/2 teaspoon black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon chili powder 1 teaspoon paprika Gravy
1 cup chicken broth 2 cups beef broth 1 cube beef bouillon, or 1 teaspoon better than bouillon 1 and 1/2 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon low sodium soy sauce 1 Tablespoon cold unsalted butter Directions: