FROM OUR KITCHEN TO YOURS
A few samplings from gdfather's kitchen
MEAT LOAF HEAVEN
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Preheat oven to 375 degrees F.
Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
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SCRUMPTIOUS SCALLOPED POTATOES
1 1/2 cups milk
Salt and pepper
1 tablespoon butter
2 medium onions, thinly sliced
2 tablespoons butter
2 tablespoons flour
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese
Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.
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AMARETTO BROWNIES
Brownies:
1 and 1/2 cups sugar
2/3 cup vegetable oil
3 eggs, beaten
1 cup flour
2/3 cup unsweetened cocoa
1/4 cup Amaretto
1 cup almonds, chopped
Frosting:
16 oz. confectioner's sugar
1/2 cup butter
1/4 cup buttermilk
1/4 cup unsweetened cocoa
2/3 cup nuts, chopped (optional)
Combine all brownie ingredients in a large bowl and mix well. Spread into a greased 13 x 9 inch-baking dish. Bake at 350 degrees for 25 minutes. Allow to cool before frosting. To make frosting, melt butter in a saucepan and add buttermilk and cocoa, slowly add confectioner's sugar and continue stirring until smooth. Frost cooled brownies and sprinkle with nuts if desired. These are as good as they sound.
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Escalloped Corn
2 cans creamed corn
1 tube saltines (rolled very fine)
2 eggs
Pepper to taste
Mix all together…pour in buttered baking dish….dot top with butter
Bake at 375 degrees for about 45 minutes
Interesting variations: substitute one can (or frozen equiv.) with drained, whole kernel corn_Use Ritz instead of saltines
Add 1/3 cup of salsa
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Appetizer
One half pound thin sliced roast beef
8 oz. cream cheese, softened
1 clove garlic, minced
1 Tbsp. lemon juice
One half tsp. seasoned salt
1 Tbsp. prepared horseradish
Combine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into one half inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.
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Creamy Asparagus Soup
3 cups asparagus, sliced in bite-sized pieces with tough ends removed
2 cups chicken broth
1 bay leaf
1 garlic clove, minced
1 Tbsp. flour
1 tsp. fresh thyme
2 cups milk
Pinch of nutmeg
1 Tbsp. butter
Salt and pepper to taste
1 tsp. grated lemon zest
Combine asparagus, chicken broth, bay leaf and garlic in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes or until asparagus is tender. Remove bay leaf, place asparagus mixture in the blender and puree until smooth. Place flour in the saucepan along with thyme, milk, and nutmeg and whisk until blended. Add pureed asparagus, butter, salt and pepper and lemon zest. Simmer for 5 minutes and serve.
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1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Preheat oven to 375 degrees F.
Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
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SCRUMPTIOUS SCALLOPED POTATOES
1 1/2 cups milk
Salt and pepper
1 tablespoon butter
2 medium onions, thinly sliced
2 tablespoons butter
2 tablespoons flour
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese
Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.
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AMARETTO BROWNIES
Brownies:
1 and 1/2 cups sugar
2/3 cup vegetable oil
3 eggs, beaten
1 cup flour
2/3 cup unsweetened cocoa
1/4 cup Amaretto
1 cup almonds, chopped
Frosting:
16 oz. confectioner's sugar
1/2 cup butter
1/4 cup buttermilk
1/4 cup unsweetened cocoa
2/3 cup nuts, chopped (optional)
Combine all brownie ingredients in a large bowl and mix well. Spread into a greased 13 x 9 inch-baking dish. Bake at 350 degrees for 25 minutes. Allow to cool before frosting. To make frosting, melt butter in a saucepan and add buttermilk and cocoa, slowly add confectioner's sugar and continue stirring until smooth. Frost cooled brownies and sprinkle with nuts if desired. These are as good as they sound.
Back to top
Escalloped Corn
2 cans creamed corn
1 tube saltines (rolled very fine)
2 eggs
Pepper to taste
Mix all together…pour in buttered baking dish….dot top with butter
Bake at 375 degrees for about 45 minutes
Interesting variations: substitute one can (or frozen equiv.) with drained, whole kernel corn_Use Ritz instead of saltines
Add 1/3 cup of salsa
Back to top
Appetizer
One half pound thin sliced roast beef
8 oz. cream cheese, softened
1 clove garlic, minced
1 Tbsp. lemon juice
One half tsp. seasoned salt
1 Tbsp. prepared horseradish
Combine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into one half inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.
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Creamy Asparagus Soup
3 cups asparagus, sliced in bite-sized pieces with tough ends removed
2 cups chicken broth
1 bay leaf
1 garlic clove, minced
1 Tbsp. flour
1 tsp. fresh thyme
2 cups milk
Pinch of nutmeg
1 Tbsp. butter
Salt and pepper to taste
1 tsp. grated lemon zest
Combine asparagus, chicken broth, bay leaf and garlic in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes or until asparagus is tender. Remove bay leaf, place asparagus mixture in the blender and puree until smooth. Place flour in the saucepan along with thyme, milk, and nutmeg and whisk until blended. Add pureed asparagus, butter, salt and pepper and lemon zest. Simmer for 5 minutes and serve.
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