perc-o-prince
Well-known member
Tonight was Shepherd's Pie. I was able to use up a pound of ground beef and some potatoes and carrots we had left over from yesterday's corned beef meal (yes, we had homemade hash this morning).
Sunday dinner 10/28
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perc-o-prince
Well-known member
Here it is once it's been in the oven and the 'taters have browned a little.
perc-o-prince
Well-known member
And, a true Southern treat
Spoonbread! The woman who bought our NuTone meat grinder and bowl ended up asking for my Polish sausage recipe, and asked if I wanted any of hers. I told her to surprize me, and she sent us the spoonbread recipe from the Boone Tavern Hotel at Berea College in KY.
Rich was dying to try it out, so he made it for tonight. Yummy!! He came up with an interesting idea for it. Have it with sausage gravy?!!! Sounds good to me! Any of our Southern folks here know of any other ways to serve it, other than with butter?
Now, what did you have, and will someone else be starting the thread next week???
Chuck
Spoonbread! The woman who bought our NuTone meat grinder and bowl ended up asking for my Polish sausage recipe, and asked if I wanted any of hers. I told her to surprize me, and she sent us the spoonbread recipe from the Boone Tavern Hotel at Berea College in KY.
Rich was dying to try it out, so he made it for tonight. Yummy!! He came up with an interesting idea for it. Have it with sausage gravy?!!! Sounds good to me! Any of our Southern folks here know of any other ways to serve it, other than with butter?
Now, what did you have, and will someone else be starting the thread next week???
Chuck
Yum shepherds pie is my all time fave. I make it in a big glass lasagna pan.
Here's one or two of my secrets so long as you dont tell anyone.
When you cook the meat mixture add a few dashes of ground nutmeg
I use canned beef broth to cook that in for about 30 minutes and then thicken it with a roux of real butter and cornstarch or flour. Don't use margarine.
Here's one or two of my secrets so long as you dont tell anyone.
When you cook the meat mixture add a few dashes of ground nutmeg
I use canned beef broth to cook that in for about 30 minutes and then thicken it with a roux of real butter and cornstarch or flour. Don't use margarine.
MMMMM That shepard pie sure looks good. I will be needing to make one later this week with left overs. Mom made them with left over pot roast when we were growing up. The spoon bread sounds good too. We usually had it with butter and maple syrip. Now that it is cooler we can bake more. The toaster sure looks nice. Ours is a little newer at about 25 or so years. Still works like a champ. Have a great week
Dano
Bendix 5
Dano
Bendix 5
Sundays dinner
I had friends over yesterday for dinner...One of which requests that I make him meat loaf at least once a month. I don't know if anyone else does this or not but, I mix a can of cream of chicken soup and a can of cream of mushroom soup with one can of milk and pour it over my meatloaf before baking it. It makes a fantastic gravy for your mashed potatoes. So yesterdays menu was...Beach Bars Tomato Soup with croutons and melted Munster cheese, Meatloaf, Mashed Potatoes, Broccoli with cheese sauce and Pecan pie for dessert. Oh, and baby spinach salad with ground pecans and raspberry vinagrette.
FYI The Beach bar is a little bar on a lake near here that is known for it's fantastic soups.
Bill
I had friends over yesterday for dinner...One of which requests that I make him meat loaf at least once a month. I don't know if anyone else does this or not but, I mix a can of cream of chicken soup and a can of cream of mushroom soup with one can of milk and pour it over my meatloaf before baking it. It makes a fantastic gravy for your mashed potatoes. So yesterdays menu was...Beach Bars Tomato Soup with croutons and melted Munster cheese, Meatloaf, Mashed Potatoes, Broccoli with cheese sauce and Pecan pie for dessert. Oh, and baby spinach salad with ground pecans and raspberry vinagrette.
FYI The Beach bar is a little bar on a lake near here that is known for it's fantastic soups.
Bill
veg-o-matic
Well-known member
We had
Green chile chicken enchiladas, made from a recipe I got when we were in NM. I can't believe it's been over a week since I had green chiles!
Sorry, forgot to take pictures. But they were made in a Corningware lasagna pan.
veg
Green chile chicken enchiladas, made from a recipe I got when we were in NM. I can't believe it's been over a week since I had green chiles!
Sorry, forgot to take pictures. But they were made in a Corningware lasagna pan.
veg
perc-o-prince
Well-known member
When you cook the meat mixture add a few dashes of ground nu
Actually, I did that! Used some leftover beef broth too with some on-hand gravy and a small can of mushrooms! The only thing I left out was the chopped fresh parsley.
Another unconventional addition: a dash of cinnamon is good when you make chili!
Chuck
Actually, I did that! Used some leftover beef broth too with some on-hand gravy and a small can of mushrooms! The only thing I left out was the chopped fresh parsley.
Another unconventional addition: a dash of cinnamon is good when you make chili!
Chuck
I use a chopped onion, shredded carrot and shredded celery. Do all that in the food processor but not too finely. Between the meat mixture and the potatoes either corn or peas. Nice thing is you can pretty much use whatever you have or like, no hard and fast rules LOL. I never thought of mushrooms so I'll give them a go next time.
Oh and I usually cheat and add a bit of Kitchen Bouquet to darken the mix a little..sacrilage LOL
Oh and I usually cheat and add a bit of Kitchen Bouquet to darken the mix a little..sacrilage LOL
Mom eats the spoonbread with her meal. I save mine and have it for dessert with sugar and milk. Mom was visiting me years ago and was looking through an old Southern Living. She saw the spoon bread recipe and said that it looked good (and easy as well) so it's the recipe we use.
perc-o-prince
Well-known member
Beach Bars Tomato Soup
Um.... recipe please???
Chuck
Um.... recipe please???
Chuck
Typically, the old 'suthun folk (around Atlanta) used to serve spoonbread as a side dish in place of potatoes or grits. I'm with Tom though, and enjoy it with butter and a good sugar cane syrup like Alaga.
Our housekeeper used to make hers with grated cheddar cheese----it was a wonderful addition to a vegetable plate with okra, broccoli and fried squash and onions.
Our housekeeper used to make hers with grated cheddar cheese----it was a wonderful addition to a vegetable plate with okra, broccoli and fried squash and onions.
Beach Bar Tomato Soup
Hi Chuck,
This soup is definitely not heart-smart or for the lactose intolerant...I only make it on rare occasions but, here you go.
In a saucepan sautee 1/2 cup finely chopped onion in 1/2 stick butter...sautee just until the onion is soft and starting to carmelize.
Add 1 family size can 26 oz. Campbells Tomato Soup.
Add 1/2 soup can half and half. Whisk to blend together.
Finally add 1 8 oz. package cream cheese. Whisk to blend while slowly heating to serving temperature.
Be careful heating this because it will stick very easily.
I use a immersion (sp?) blender it makes it alot easier because the cream cheese is hard to get blended in.
I usually ladle it into the soup mugs and toss in 4 or 5 garlic herb croutons and lay a slice of munster cheese over the top and sit under the broiler until the cheese is golden and bubbly.
This is a very dense and filling soup and it's great with just a salad.
Enjoy
Bill
Hi Chuck,
This soup is definitely not heart-smart or for the lactose intolerant...I only make it on rare occasions but, here you go.
In a saucepan sautee 1/2 cup finely chopped onion in 1/2 stick butter...sautee just until the onion is soft and starting to carmelize.
Add 1 family size can 26 oz. Campbells Tomato Soup.
Add 1/2 soup can half and half. Whisk to blend together.
Finally add 1 8 oz. package cream cheese. Whisk to blend while slowly heating to serving temperature.
Be careful heating this because it will stick very easily.
I use a immersion (sp?) blender it makes it alot easier because the cream cheese is hard to get blended in.
I usually ladle it into the soup mugs and toss in 4 or 5 garlic herb croutons and lay a slice of munster cheese over the top and sit under the broiler until the cheese is golden and bubbly.
This is a very dense and filling soup and it's great with just a salad.
Enjoy
Bill
