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Shephards Pie – Courtesy of Aunt Cindy |
1 lb Hamburger
2+ tbl Butter (if onion is used)
Ѕ Onion (Optional for those that don’t like onion – but season with something)
1 can Campbell’s Vegetable Soup (undrained)
1 can Green Beans (drained – optional – but helps)
1 Egg yolk (whipped)
6-8 Potatoes
1+ cup Milk
Peel and Boil Potatoes until done and drain.
Chop onion and saute in butter (optional).
Brown hamburger and drain.
Combine hamburger and sauted onion (optional)/or seasonings.
Add can of drained green beans (optional).
Add can of Vegetable Soup (do not drain).
Pour hamburger mixture into a casserole dish.
Mash potatoes; add milk and whip (electric mixer works best) until potatoes are creamy and form peaks.
Spoon on top of hamburger mixture in casserole dish.
Brush whipped egg yolk on top of potato peaks.
Bake in Oven at about 350 for 25-30 minutes until bubbly and potato peaks are slightly brown on top.
Serves 4-6 but Uncle Jim could eat the whole thing!!
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Lasagna Roll Ups – Courtesy of Aunt Cindy |
6 Uncooked lasagna noodles
6 Uncooked spinach lasagna noodles
1 pound ground beef
1 large onion, chopped (about 1 cup)
1 jar (151/2 ounces) spaghetti sauce
1 can (8 ounces) mushroom stems and pieces, Undrained
2 cups ricotta or creamed cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and Well Drained
? cup grated Parmesan cheese
1 teaspoon salt
? teaspoon pepper (we all know that we don’t measure these things)
2 cloves garlic, crushed
Cook noodles as directed on package; drain.
Cover noodles with cold water.
Cook and stir beef and onion in skillet until beef is brown; Drain.
Stir in spaghetti sauce and mushrooms; heat to boiling.
Pour into ungreased rectangular backing dish, 13×9x2 inches.
Mix remaining ingredients.
Drain noodles.
Spread 3 tablespoons of the cheese mixture to edges of 1 noodle.
Roll up; cut roll into halves.
Repeat with remaining noodles.
Place rolls, cut sides down, in beef mixture.
Cover and bake in 350 oven until hot and bubbly, about 30 minutes
Makes about 8 servings (who am I kidding – depends on who you are having to dinner); 445 calories per serving.
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Stuffed Peppers – Courtesy of Ty & Shannon Lewis |
A favorite at the Ty Lewis Household. Shannon makes these very well and they are good!!
6 Large green, red or yellow peppers
1 pound ground beef
2 tablespoons chopped onion
1 cup cooked rice (5-minute instant is great)
1 teaspoon salt
1/2 teaspoon garlic salt
1 can (15 ounces) tomato sauce
ѕ cup shredded mozzarella cheese (about 3 ounces)
Cut thin slice from stem end of each pepper.
Remove seeds and membranes
Rinse Peppers.
Cook peppers in enough boiling water to cover 5 minutes; Drain
Cook rice
Cook and stir ground beef and onion until beef is light brown; Drain
Stir in rice, salt, garlic salt and 1 cup of the tomato sauce; heat through.
Stuff each pepper with beef mixture; stand upright in ungreased square baking dish, 8×8x2 inches.
Pour remaining sauce over peppers.
Cover dish and bake in 350 oven 45 minutes
Uncover; bake 15 minutes longer
Sprinkle with cheese or put cheese on top and melt for a few minutes in oven
Bake at 350 for 20 minutes
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Country Chicken Casserole – Courtesy of Cousin Stacy |
Boneless chicken breast
Cream of Mushroom soup
1/4 cup of milk
2 Tablespoons of Chicken Broth(optional)
Provelone Cheese
Stove Top Suffing(or any stuffing mix)
Salt and pepper
Preheat oven at 350
Place Chicken breast in baking dish
Add one or 2 cans of Cream of Mushroom soup(depending on how much you are making) 2 for 4 or more people.
Add milk, Chicken Broth, and salt and pepper
While that is baking, prepare your stuffing as directed on package.
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Eggplant Parmigiano-Reggiano with Tomato and Caper Sauce |
Ingredients:
3 cups olive oil for deep-frying
1 1/4 pound eggplant
2 large garlic cloves
1/2 teaspoon salt plus additional to taste
1/2 cup flour
freshly ground black pepper to taste
2 eggs, lightly beaten
1/2 cup freshly made bread crumbs (not too fine)
6 tablespoons grated Parmigiano-Reggiano plus thinly shaved slices of cheese for garnish
1 tablespoon rubbed sage (dry) plus fresh sage leaves for garnish
8 canned tomatoes
1 tablespoon plus 1 teaspoon capers
1 teaspoon extra-virgin olive oil
dash of grated nutmeg
Directions:
1. Put olive oil in a large, heavy pan over moderate heat. Bring to 365 degrees.
2. Cut 1/2 inch off eggplant at both ends. Cut two long sides to remove the bulge, turning eggplant into a fairly regular rectangular block. Cut off skin on all sides. Reserve all cuttings for another use. Slice the rectangular block lengthwise into 4 long cutlets, each about 1/2 inch thick.
3. Smash the garlic cloves with the flat side of a knife on a counter, remove the peel, and sprinkle the garlic with 1/2 teaspoon salt. Rub the garlic well against the eggplant slices, then discard.
4. Season the flour with salt and pepper. Coat the eggplant slices with the flour. Dip each slice in the eggs. Mix together the bread crumbs, the 6 tablespoons of Parmigiano-Reggiano, and the rubbed sage. Coat the eggplant slices with the bread-crumb mixture.
5. When oil has reached 365 degrees, immerse eggplant slices, 2 at a time. (Try to keep temperature constant.) Cook for 3 minutes, or until eggplant is golden brown outside, soft inside. Drain and dab on paper towels while the other 2 slices are cooking. Remove them when done, drain, and dab.
6. Prepare sauce: Squeeze the juice from the canned tomatoes, then place in blender, along with the capers. Purée. Pour into small bowl, whisk in the extra-virgin olive oil, and season with salt and pepper.
7. Pour the sauce onto 4 dinner plates, distributing evenly. Top with eggplant cutlets. Season with salt, pepper, and a dash of nutmeg. Immediately top each hot cutlet with thinly shaved slices of Parmigiano-Reggiano. Garnish with fresh sage leaves.
One of the most popular eggplant dishes in America is eggplant parmigiana, which has nothing to do with Parma. It also has nothing to do with good culinary logic: why deep-fry something, only to bury it in a wet, tomato-sauce casserole? We prefer the following variation — long, deep-fried eggplant slices, served on top of a light sauce — which preserves the crispness of the deep-frying. It also brings Parmigiano-Reggiano cheese into the picture, restoring some sense to the name eggplant parmigiana. Serves 4
