Archive for 'Teaching my daughter to cook'
Below is a family long time favorite recipe. It comes from my well used and falling apart copy of Better Homes and Gardens Crockery Cooker Cook Book (circa 1976). I make a few (adaptions) but otherwise this is still a great hardy meal.
3 tablespoons all-purpose flour
1 teaspoon salt
1 lb beef stew meat, cut in 1/4 inch pieces
2 tablespoons (canola) oil
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried oregano, crushed
1 10-ounce package frozen peas (or canned – my husband doesn’t like peas so I serve the on the side)
1 15-ounce can beef (or cheese) ravioli in sauce
2 tablespoons snipped parsley
In plastic bag combine flour, salt and pepper.
Add beef cubes, a few at a time, shaking to coat. In
skillet brown meat quickly in hot oil. Add onion,
garlic, and oregano; cook till onion is tender but not
brown. Transfer to crockery cooker. Add 1 cup water.
Cover; cook on low heat setting for 8 to 10 hrs. Turn
cooker to high heat setting. In strainer rinse peas
under hot water to separate; stir into beef mixture
with ravioli and parsley. Cover and cook till heated
through, about 30 minutes longer.
My husband loves Bob Evan’s Sausage Biscuit and Gravy for an occasion breakfast treat on weekends. Our local Bob Evans is really quick and I can a healthy breakfast and still follow my Weight Watchers Plan.
I also make this great treat at home for a quick or last minute dinner. I purchase the sausage when it on sale and freeze the chubs for future use. Below is the recipe from Bob Evans for the Gravy. I think it is important to use the Bob Evans Brand of sausage. I have tried other brands and it just does not taste the same.
Prep time: 5 minutes
Cook time: 15 minutes
Serves: Makes 4 servings
1 pound Bob Evans Original Recipe Sausage Roll
1/4 cup all-purpose flour
2 cups milk (I use 2% without any loss of taste)
Salt & black pepper to taste
*dash of nutmeg to taste (this is my own add in)
8 prepared biscuits
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.
One my favorite recipe books is the Great American Favorite Brand Name Cookbook. Pages are falling out of this book due to its continued use. Santa Fe Casserole Bake is a family favorite.
1 pound lean ground beef
1 package (1.25 ounces) Lawry’s Taco seasoning
2 cups chicken broth
1/4 cup all purpose flour
1 cup dairy sour cream
1 can (7 ounces) diced green chilies
1 package (11 ounces) corn or tortilla chips
2 cups (8 ounces) grated cheese Monterrey Jack or cheddar
1/2 cup sliced green onions with tops
In medium skillet, brown meat and stir until crumbly; drain fat. Add Taco spices and seasonings; blend well.
In small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and chilies; blend well.
In a 13x9x2″ lightly greased glass baking dish, place 1/2 of the chips. Top with 1/2 of beef mixture, 1/2 of the cheese and 1/2 of the green onions. Layer again with remaining ingredients ending with green onions.
Bake uncovered, in 375F. oven for 20 minutes. Let stand 5 minutes before cutting.
Makes 6 servings.
Need a recipe to use up that leftover Easter or Christmas Ham? Here is a family favorite. I got it from my mom’s friend Judy. Her family loves it too.
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons shortening
1 large chopped Onion
2-3 carrots, chopped
Left over ham. Cubed
5 Russet potatoes, cut into 1 inch slices
Put ham bone in large Dutch Oven pot and fill 3/4 full with water. Bring to a boil, uncovered, cook for 2 1/2 hours, turning bone and pulling off meat as it softens at least every half hour.
After 2 1/2 hours remove bone, gristle and fat, cut up any remaining meat. Add chopped vegetables and ham from the bone as well as extra cubed ham. Cook for 10 minutes.
Mix together flour, salt, baking powder and shortening until crumbly.
Put egg in cup; fill cup to 1/2 cup with milk. Add to dry ingredients. Mix as for pie dough and roll out thin. Cut dough into small squares and add to ham broth/vegetables. Bring broth to boil; reduce heat and cook over low heat until done (about 10 minutes).
Looking for a low calorie way to use ham leftovers? Inexpensive and easy to make, Ham, Cabbage and Potatoes is a favorite of mine. I don’t pay attention to the exact measurements.
1 to 2 cups of Ham (I normally make this with leftovers)
2 or 3 bay leaves
fresh ground pepper
1 head of cabbage
chopped onions (1/2 cup) or dehydrated onions (1/4 cup)
Chop the ham into bite sized pieces. Add to a stock pot with about 4-6 cups of water. Add the bay leaves. Cook on medium heat for about an hour. I normally keep the pot covered at this point.
Chop up the cabbage (remove the hard inside core) into large chunks. Larger pieces take longer to cook so pick your own size depending on how much time or how large your like your cabbabge. Add to stockpot with the onions and cook till tender (about an hour). I usually uncover about half way through this process. You want enough water left over to cook the potatoes, but not too much to be soupy.
Peel and chop the potatoes into bite sized pieces and add to the stockpot along with the pepper. Cook about 20 minutes until the potatoes are tender but not mushy.
Who needs those boxes of Hamburger Helper when you can make a better casserole from scratch. Hamburger corn bake is a recipe that my mom used to make and I continued serving to my own family. The original recipe came from the Better Homes and Gardens Casserole Cookbook dated 1973. It was actually a “Casserole for a crowd recipe”, but we have adapted it for single family use. The original recipe called for the addition of pimiento and MSG but we eliminated that.
Hamburger Corn Bake
1 1/2 pound ground beef. (I like to use a 90/10 ground round instead)
1 cup onion
1 can of whole kernel corn
1 can of condensed cream of mushroom soup
1 can of condensed cream of chicken soup
1 cup sour cream (I use fat free)
salt and pepper to taste
3 cups cooked egg noodles
Optional: 1 c soft bread crumbs and 3 Tablespoon of melted butter.
Lightly brown ground beef (I usually drain and rinse my cooked beef to remove any extra fat). Add onions and cook till tender. Add the corn (drained), the soups and sour cream to the meat. Stir in the cooked noodles.
My oldest offspring is on her own in college. She is now broke towards the end of the semester and needs some food advice. While not the cheapest, I thought of Italian Roast Beef sandwiches as something she can cook. She doesn’t really know how to cook, has very little time between study breaks and doesn’t have a large supply of staples like spices and extra canned goods so I figured Roast Beef was a good place to start. I have included my comments to her to help any other new cooks or broke college students out there.
Italian Roast Beef
- 2lb to 3lb Chuck or Bottom Round Roast. Find whichever one is the cheapest per lb. Watch for pieces that don’t have a lot of fat. Chuck is more fatty and cooks faster, Bottom round will give you a firmer textured roast beef and takes a bit longer to cook. I like both.
- 1 packet Good Seasons Italian Dressing. It is a dry packet of spices and you will find this in the salad dressing isle.
- Hard Rolls. This probably makes 4-8 sandwiches depending on how large the buns are.