Browse through our collection of simply delectable Werling & Sons recipes. Our famous canned meats are the perfect ingredient for a healthy and delicious meal! Have an idea for a recipe? Contact us and we may post your recipe on our website!
Buffalo Chicken Dip
1 – cup Ranch Dressing
1 – cup Shredded Cheddar Cheese
2 – Packages Cream Cheese
1 – 5 oz. Bottle of Frank’s Hot Sauce
Let cream cheese set out until soft.
Mix all ingredients together, heat in
Crock Pot. Serve with Dorito
Scoop Corn Chips.
Fat Free Ranch and Cream Cheese
can be used.
Barbeque Beef & Pork
(1) Tbsp. Fat From the Canned Meat
(1) Tbsp. Vinegar
3/4 Cup Ketchup
1/4 Tsp. Salt
(1) Tsp. Prepared Mustard
Juice from Canned Meat
(1) 28oz. Can Beef or Pork Cut-Up
(1) Tsp. Brown Sugar
Chop onion and cook in fat in fry pan until tender.
Add remaining ingredients.
Heat to boil.
Makes (6) servings, 2/3 cup each.
(1) Tbsp. Butter
(2) lbs. Ground Beef
(1) 28 oz. Can Beef
(1) 14.5 oz. Can Pork
(1) 14 oz. Bottle Ketchup
1/2 Cup Chopped Celery
1/2 Cup Lemon Juice
(3) Tbsp. Brown Sugar
(1) Tbsp. Worcestershire Sauce
(2) Tsp. Vinegar
1/2 Tsp. Mustard
Saute onion in butter. Add ground beef, brown lightly. Drain off excess fat.
Add rest of ingredients and simmer covered for 30 minutes. Makes 30 sandwiches.
Variation: Add corn and peas for Texas Hash. Add slice of cheese to BBQ sandwich, also great with pickle relish.
(3) Tbsp. Chopped Green Chilies
(3) Tbsp. Finely Chopped Onion
(1) Cup Shredded Monterey Jack Cheese
(3) Tbsp. Sour Cream
1/2 Tsp. Salt
(6) Flour Tortillas
Combine beef, green chilies, onion, cheese, sour cream and salt.
Spread 1/2-Cup beef mixture down the center of each tortilla; roll into a cylinder.
Wrap lightly in a paper towel.
Microwave each burrito on high for 30 to 45 seconds or until filling is hot and bubbly.
Let stand for (1) minute.
May be topped with taco sauce, if desired.
(1/2) lb. Fresh Mushrooms, sliced
(1) Medium Chopped Onion
(3) Tbsp. Flour
(1) Tsp. Instant Beef Boullion
(1/2) Tsp. Salt
(1/2) Tsp. Prepared Mustard
Dash of Pepper
(1/2) Cup Buttermilk or Plain Yogurt
(2) Tsp. Parsley Flakes
Crumble beef into a 1-1/2 Quart glass casserole. Add mushrooms and onions.
Microwave on high, uncovered, for 7 to 8 minutes, stirring twice.
Stir in flour, boullion, salt, mustard, pepper and (1) cup of water.
Microwave on high, covered, for 7 minutes, stirring once.
Stir in buttermilk and parsley.
Microwave on high covered for 2 to 3 minutes or until hot.
Can be served over noodles.
(1) Can Water
Heat and thicken with 2 or 3 tbsp. of cornstarch. Season with salt and pepper.
Peel and cut up into chunks:
(2) Large Stalks Celery
1/2 Onion – diced
Cook vegetables until tender. Drain and add to beef and gravy. Season to taste.
Easy Beef And Noodles
(1) Can Beef Broth
(1) 8 oz. Package Noodles
Cook the noodles in salted water until done. Drain.
Add beef and broth. Simmer. Season to taste.
Variation: Add (1) can cream of mushroom soup to recipe above.
You can also make chicken and noodles exchanging the chicken in place of the beef, and using chicken broth.
Variation: Add (1) can cream of celery or cream of chicken soup to the chicken and noodles.
Easy Beef Sandwiches
(1) Tsp. Worcestershire Sauce
1/2 Tsp. Kitchen Bouquet
(2) Tbsp. Cornstarch (To thicken the broth from the meat. Use more or less cornstarch depending on the amount of broth.)
Season to taste with salt and pepper.
Variation: Use Onion Soup Mix
Easy Meat Pie
(1) Can Mixed Vegetables – Drained
(1) 14.5 oz. Can Beef, Chicken or Turkey
(1) Unbaked Pie Shell
Mix vegetables, soup and canned meat.
Pour into a 9″ pie pan. Top with crust.
Bake in 400-degree oven for 20 minutes or until golden brown.
(1) 2-1/2lb. Bag Frozen Mixed Vegetables
(1) Diced Onion
(2) 64oz. Cans Tomato Juice
(1) Can Tomatoes
Mix all ingredients in crock pot.
Season with salt and pepper.
Simmer all day.
Stir Fry (Beef, Pork, Chicken, Turkey)
1/4 Tsp. Corn Starch
1/4 Tsp. Garlic Powder
1/8 Tsp. Ginger
1/4 Cup Water
(1) Tbsp. Vegetable Oil
(1) Cup Cooked Meat
(1) 10oz. Package Stir-Fry Vegetables
Combine boullion, corn starch, garlic powder, ginger and water in a cup and mix thoroughly into a sauce; set aside.
Heat wok or fry pan over a medium-high heat.
Add vegetable oil.
Add vegetables and stir-fry until heated through (7-10 minutes).
Add sauce, cooked meat and stir constantly while heating for one additional minute.
Serve over white or brown rice.
Makes (4) servings.
Chicken Salad Supreme
(1) Cup Chopped Celery
(1) Cup Sliced White Grapes
(1/2) Cup Toasted Almonds – slivered
(1) to (2) Tbsp. Minced Parsley
(3/4) to (1) Tsp. Salt
(1/2) Cup Whipped Cream
(1) Cup Mayonnaise
Combine all ingredients. Serve on lettuce. Garnish with olives. Great on croissants.
(1) Cup Almonds, Blanched and Toasted
(1) Cup Miracle Whip Salad Dressing
(1) Tsp. Curry Powder
(1) Tsp. Onion (Grated)
Mix curry powder into salad dressing and add the other ingredients.
Refrigerate 24 hours.
Cut bread into fancy shapes, if desired.
Spread Chicken Salad between bread slices; very good served on croissants.
Chicken Rice Casserole
(1) 14.5 oz. Can Chicken or Turkey
3/4 Cup Chopped Celery
(1) Can Mushroom Pieces
(1) Cup Shredded Cheddar Cheese
3/4 to (1) Cup Milk
Season with salt and pepper.
Top with buttered bread crumbs.
Bake in 350-degree oven for 45 minutes.
Put chicken in bottom of baking dish
Add any type vegetable over chicken
Example: peas, corn, etc…
(1) Can Cream of Chicken Soup
1/2 Cup Milk
1/2 Cup Mayonnaise
(1) Tbsp. Lemon Juice
Mix the above ingredients together and put on top of vegetables.
Sprinkle 8oz. package of cheese over all.
Top with cracker crumbs and dot with butter.
Bake in 350-degree oven until golden brown and bubbly.