SCALLOPED POTATOES

This recipe of another quick and easy deal. And it can go with almost any meal in place of mashed or boiled taters.

This week, I made these to go along with my Wednesday night Meat Loaf dinner.

Preparation was so quick for this and the meat loaf. It makes for a perfect meal when you have friends over and want to visit, instead of standing in front of the stove.

You can have a beer instead.

Fooled ya.....You expected a Mic Ultra?

4 MEDIUM POTATOES

½ Medium size Onion sliced thinly

½ STICK OF BUTTER

½ CUP OF MILK

PEEL THEN SLICE THE POTATOES INTO 1/8” PIECES

CUT BUTTER INTO 12 PATTIES

Place taters and a 1/3 of the Onions in medium dish (9x7) DO ONE LAYER.

Salt and pepper and add 4 patties of butter

Repeat for 2^nd and 3rd layer

Place dish on a 9 x 13 cookie sheet lined with foil

Add milk and cover with foil.

Bake at 350 degrees for ½ hour.

Remove foil and bake for another ½ hour.

That's all there is to it. You could pull it out 10 minutes early and add some cheese and finish baking.

One of the easiest scalloped potato recipes I have seen (it came from Penny.)

The first time I made this, I found that one hour was not enough time in the oven. Perhaps I cut the taters too thick. I made it again, and cooked it an extra 30 minutes. They came out perfect.

I also tried it with a Coating of Mozzarella Cheese on top. Yum Yum.  How about some mushrooms on top ? Be brave, and

EXPERIMENT.

According to my Wednesday night dining buddy. “Great!!!”

WEST VIRGINIA MEAT LOAF

Today, we are going to rustle up some good old fashioned comfort food.

Nothing says comfort more than home made meatloaf.

I have been on a quest for a good meat loaf recipe for years. You know, like the one mom always made.

I have tried several recipes with little or no success.

The big problem with meat loaf (as with many dishes) come long after the meal. Bloating, heartburn, the feeling of 'my god I ate too much.' This was the case of the last one I tried. Way too SPICY.

I found what looked like a great recipe on line and gave it a shot. I should have just blown up the recipe and moved on. But as I always say, if it doesn't come out good just “KEEP ON TRYING.”

Although I was raised primarily in Indiana, my roots are from West 'By God' Virginia. 

 

My bride was born and raised near Fairmont, so the roots run deep. 

But I digress.

I moaned and groaned about missing mom's meat loaf. It had the best characteristic of all. It made great sandwiches the next day.

Mom's been gone since '83 and her recipe has long disappeared.

However, Penny was able to track down an old childhood friend whose mother (so she says) made the best meatloaf in the world.

“Is it simple?” I asked.

“Very, even you can make it,”

Was that sarcasm, Sheldon?

So Penny was able to score a copy of Martha Smith's recipe for what I call 'West Virginia Meat Loaf'.

Let's give this puppy a try.

 Oops, wrong puppy.

Here is what you'll need.

5 Pounds Ground Chuck

1 CUP Bread Crumbs

5 TBL Finely chopped Onion

2 tsp Salt

1/4 tsp Black Pepper

3/4 Cups Milk

2 eggs

Catsup for the Glaze

In a bowl, mix the milk and bread crumbs together

In another bowl add the meat, and the rest of the ingredients

Have a beer

Add the bread crumb mixture and mix well with your hands 

Spray a baking dish with some vegetable oil.

Take the meat mixture and make it into the shape you desire.

Spread a little ketchup on top and place in the oven. (Yes I used store bought. SUE ME)

Bake at 350 degrees for one hour.

Check your temp after one hour. Should be around 150.

Remove and cover with foil and let sit for 15 minutes.

Cut it up and enjoy. And above all else, serve with a beer.

OK, here it is. SHE NAILED IT. It tasted just like Mom's. Not spicy, great texture, and tasted right out of this world.

We actually was able to take the drippings and throw together some meat loaf gravy to go along with the meal. That was something mom never tried, but Penny wanted to try it. 

Several weeks later, I had a friend over for dinner. We've been dining together every Wednesday night since 2003. Since he does not cook, we eat out on 'his night'. When my turn comes around I cook.

He loves meatloaf but says it always gives him raging heart burn. So I suggested he give up all that restaurant meat loaf and give mine a try.

I don't understand why restaurants need to spice everything up. I want the taste of the meatloaf, not a jar of hot spices.

I am happy to report that he loved it. The only discomfort he suffered was the fact that he ate three pieces.

I did not make the gravy this night, but served the meat loaf with some scalloped potatoes. That recipe is coming up.

SO there you have it. A great, simple, and right tasty old style meat loaf.

And wait till you have a cold meat loaf sandwich for lunch the next day.

As my late father in law always said. “Now that's good groceries.”

BEEF STROGANOFF WITH GROUND BEEF

OK, I am NOT a fan of Beef Stroganoff. Never have been. I like the meat idea, and the noodle idea, but the mayo & sour cream?? 

Doesn't sound too good to me.

However, I am trying to broaden my horizons and my friend likes Beef Stroganoff, so I thought I would try this out.

And I was reminded by my lovely bride that she has made this for me in the past and I liked it. (It was a very different recipe)

Obviously, I never noticed the white glob of goo mixed in with the beef.

But what the hell, my friend is coming over for our Wednesday dinner so I forged right ahead.

Here's what you'll need

1 Pound Ground Beef

½ Cup chopped Onions

1 (4.5 OZ) Can drained Mushrooms

½ TSP Garlic Salt

½ TSP Mustard Powder

½ Cup Sour Cream (I used Paisley brand)

½ Cup Mayonnaise

½ Cup Beef Broth

8 OZ of Wide Egg Noodles

Let's get the party started

Break up ground beef into a large skillet

Add onion, mushrooms, garlic powder, & mustard powder

Cook and stir over medium heat until the meat is brown and onions are tender

So far, so good

Drain off excess fat

In a small bowl, combine sour cream, mayo and beef broth

You might want to use a bigger bowl.

Stir into bowl mixture and cook over low heat for 10 to 15 minutes.

I don't know about this. Does not look too appetizing.

Do NOT stir too much.

OK, it's looking a little better now.

 Meanwhile, cook pasta in a large pot of boiling water until done.

Drain noodles

Serve meat mixture over hot noodles.

OK, I have to admit that this was NOT my favorite meal. I thought the beef mixture was a bit greasy. And the taste ?? Not too sure about that either. But it was edible.

This was perhaps the quickest meal I have made. It makes makes for a great after work dinner if you are in a hurry. (30 minutes total time)

Serve with a veggie, and a nice salad. Perhaps a hot roll.

And Ice Cream for desert.

So, my quest for great Beef Stroganoff continues. Penny says I can borrow her recipe next time.

However, my friend LOVED it.

But he eats anything.

 See you next time for MEATLOAF

NO, NOT that Meatloaf

WEDDING SOUP

WEDDING SOUP

Every Christmas, we spend the day at our wonderful neighbors next door. It has been a joy watching their kids grow into fine young adults. It would not be Christmas without them.

When we retired, we sold the big house next door and moved a few miles away. But distance means little with family, so this year we drove back to the old hood. 

We had a wonderful time with them and their extended family, and loved 'catching up' on their lives.

It was a bit strange to see the house next door, but the new owners came over later and we had a great time. We were so glad that the house went to such a wonderful young family.

As usual, we were treated to a fantastic Christmas dinner with all the trimmings. My favorite was the wedding soup they served as a first course.

These folks are originally from New Jersey and came to Florida after college. Mom soon followed and brought her version of this delightful soup.

My version is a bit different from hers, but she promised me the recipe after seeing my version on Face Book. BTW Fran, I am still waiting......

So, here we go.

First of all, this is not as hard as it seems. Just gather all your tools and parts and follow along.

You'll thank me later

WEDDING SOUP

1 ½ CUPS CHOPPED ONION

¼ CUP GRATED PARMESAN CHEESE

(DO NOT use that crap in a can. I would show you a picture, but I don't want to get sued.)

¾ CUP CHOPPED CARROTS

¾ CUP CHOPPED CELERY

(I originally used ½ cup of celery and carrots, but felt it needed more)

1 TSP PRESSED GARLIC (ABOUT 3 CLOVES)

1/3 CUP MINCED FRESH PARSLEY

4 CUPS CHOPPED ESCAROLE

5 CUPS CHICKEN BROTH

Place a pot on medium high heat

add 2 TSP EVOO

When it 'shimmers' add onion, & celery. Saute

When translucent, add the garlic AND STIR FOR 30 SECONDS 

Add Chicken broth, cover pot and bring to a boil

Turn down to simmer

Add Escarol and Parm cheese.

Simmer while you get the meat balls ready

You can have an adult beverage now. But keep working !!!!

MEAT BALLS

Meat mixture is 2/3 Ground Beef , 1/3 Ground Pork (About 1.75 lbs. Total)

OMG, does this require MATH ????

2 Eggs

½ Cup Grated Parm Cheese (DO NOT use that crap in a can. Is there an echo in here?) 

1 TSP Dried Basil

1 TSP Salt

1 TSP Granulated Garlic

1 TBL Dried Parsley

Add all this to a bowl and mix well with hands. If no one is looking you can use gloves.

Add 1 Cup of Bread Crumbs to a separate bowl

Add ½ Cup of water

Stir this with a fork, then add to the meat bowl mixture

Add some parsley flakes, ½ Cup Parm, 1 TSP of Granulated Garlic, and ½ TSP Basil

MIX well. (get a new pair of gloves)

Roll meat balls into 1 inch diameter balls (1 ¼ works too)

I find this to work better if you use your BARE HANDS.

Add the balls (insert joke here) to the simmering soup and cook on med/low for about 45 minutes

Have a beer

Salt & pepper to taste.

You can serve this with most anything. Use it as a first course OR as a complete meal. You can also take it to work and AMAZE your co workers.

Goes with sandwiches (grilled cheese sounds good) Some chips, or just about anything.

Don't forget the beer

 

DECISIONS, DECISIONS