1 Person Reviewed This Item
Apr. 26, 2010
By miller fittyeight

My personal opinions:_____ What stinks in Aggieland?_____Top players not motivated?____Players in trouble?_____Players constantly leaving the team?_____Juniors leaving for the nfl?_____Turmoil, Chaos, big deal made of tv's removed from locker room?_____ First year coach Rick Rodriguiz can sign 14 four and five star players with a 3-9 W/L record; yet, first year coach Mike Sherman can only back into signing five with a 4-8 record?_____What do top players find to hate about Aggieland?_____Complaints from potential difference maker commits about being ignored, the treatment they receive on visits, etc.?_____Complaint letter's published? ____Does RC still have a locker in the dressing room?_____I don't know what it is, but something is seriously wromg with the Aggieland of today as perceived by top players, potential recruits and their parents?_____miller58

Hamburger Soup
==============

This is an easy recipe that only requires a skillet and stock pot (I don't like doing dishes, so the fewer dirty dishes the better!). My kids love this soup and will eat several bowls.

-2 lbs 80/20 ground beef
-1 medium white onion, chopped
-3 medium russet baking potatoes, peeled and chopped into bite size cubes (Use enough potatoes for each person to have a serving of potato; I use 3 medium potatoes for 3 persons; you could also use red potatoes instead)
-1-2 cups chopped cabbage
-one 16 oz can veg-all
-one 16 oz can tomato sauce
-one 16 oz can beef broth
-one 16 oz can whole kernel corn
-garlic powder
-4 pinches of cayenne pepper


-cook ground beef, onions, garlic powder in skillet until beef is done. (I do not measure the garlic but I probably use a tablespoon)

-at the same time, place potatoes in 8 quart stock pot, cover with water about 1 inch above potatoes, bring to boil and cook 9-10 minutes

- add cooked beef (do NOT drain), onions and garlic to potato stock

- add remaining ingredients (you may want to add some water if there is not enough juice; I add maybe a cup or two) and stir until well mixed

- cover, bring to boil, reduce heat and simmer for 1 hour covered, stirring occasionally


Enjoy!

[This message has been edited by crag (edited 7/11/2010 12:24p).]

miller fittyeight

I was wondering where he has been

Enjoy.

Hearty Chicken Pot Pie

1 can. chicken broth
1 can cream of mushroom soup
1 can pre-made chicken gravy
1 14 oz. pkg frozen mixed vegetables (peas, corn, green beans, carrots)
2 pkg refrigerated pie crust (2 crusts in each pkg)
3-4 fresh boneless skinless chicken breasts
Lawry’s seasoning salt
Pepper
3 Tablespoons dried chopped onions
2 cups frozen hashbrowns (chunky, not shredded)

*Makes 2 Pies

Preheat oven to 400 degrees Farenheit. Preheat skillet for 5 minutes on medium heat. Lightly season boneless skinless chicken breasts with Lawry’s season salt and pepper (both sides). In a large pot, add the frozen mixed vegetables, dried chopped onions, and can of chicken broth. Cook for about 10 minutes. After the skillet has pre-heated for 5 minutes, place the chicken breasts in it and fry. Do not add oil to skillet. Cover skillet with lid, leaving a small opening for steam & heat to escape. Cook 5-7 minutes on each side. Remove chicken and cut into 1 inch chunks. Set aside. Roll out each pie crust into a pie pan. Set aside. Add mushroom soup and chicken gravy to mixed vegetable & potato filling mixture and simmer 5 more minutes. Add salt and pepper to taste. After the vegetables are tender, add the chicken chunks and stir. Evenly divide the pot pie filling between the pie crusts. Roll out and cover the pot pies with the 2 remaining pie crusts. Crimp pie crust along the edge with fork or fingers. Remove excess crust. Cut 2 slits on the top of each pot pie crust for heat escape. Place the pot pies on cookie sheets (to prevent the filling from dripping in oven) and place in oven for 30-40 minutes, or until crust is golden brown.


[This message has been edited by Agz_2003 (edited 8/9/2010 8:06a).]

Artimus: WOW I just began reading TexAgs and wow what you have put together is really awesome. I would love to be a part of 2.0 if possible.

Sponsor Message:

Kelly - Aggie RV'er

Miller58 has really given me some food for thought, lol nudge nudge get it?

Just downloaded it, and recommended the topic.

ttt- we should probably link this to the FAQ thread

Bump. Can't find the PDF of it anymore. Any ideas where it is?

https://www.dropbox.com/s/9y96zeokgis11dx/texags_outdoors_board_recipe_book.pdf?dl=0

Thanks

Anyone know any acceptable substitutes for shortening? It's kinda hard to find here.

? You can't find lard or beef tallow?

You can use butter, just adjust for the water, and watch the smoke points.

Or, if you can get some pork fat/beef fat, just render some.

Tallow isn't something commonly found on the shelf in Singapore

I just remembered this gem put together by Artemis.

Think we got enough stuff for a 2.0?

Also, that link above by CorpsAg12 is still good for the version 1.1 if yall dont have it yet.