The only sloppy joes my kids like to eat.
Sloppy Joes
Marge Englebert
1 1/2 lbs Ground Chuck
1/2 cup Celery, chopped fine
1 medium Onion, chopped fine
8 oz Tomato Paste
1/2 cup Ketchup
2 T Worcestershire Sauce
2 T White Vinegar
2 T Brown Sugar
Salt & Pepper
Brown ground chuck, celery, onions. Add other ingredients. Simmer 30 minutes. Serve on buns.
This recipe is from Paula Deen. She’s famous (notorious?) for her hearty but fattening food. But really, how much worse can Mac & Cheese get? Everyone thought this was tasty but the kids weren’t sure it was really mac & cheese - it’s not orange and doesn’t have the skinny macaroni noodles like Kraft does.
The Lady’s Cheesy Mac
Paula Deen
4 cups cooked Elbow Macaroni, drained (about 2 cups dry)
2 cups grated Cheddar Cheese
3 Eggs, beaten
1/2 cup Sour Cream
4 T Butter, cut into pieces
1/2 tsp Salt
1 cup Milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
TV Chef Edition
Last week I wimped out and made a lot of quick and easy meals. I don’t really like cooking unfamiliar recipes for every meal. This week I’m going to do the TV Chef thing but mix them in with some family favorites that I can practically make in my sleep.
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
This recipe is from an episode of “Good Eats” that Steve and Jon watched and wanted me to try. Excellent but requires a lot of prep work.
Curry Chicken Pot Pie
Alton Brown
4 cups frozen vegetable mix, peas, carrots
1 to 2 T Canola Oil
3 T Butter
1 cup chopped Onion
1 cup chopped Celery
1 1/2 cups Chicken Broth
1/2 cup Milk
3 T Flour
1 tsp Curry Powder
2 T dried Parsley
1 tsp Salt
1/2 tsp Pepper
2 cups cubed cooked Chicken
1 package Puff Pastry
Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan, heat 1 T of butter and sweat the onion and celery. In another saucepan, heat the broth and milk.
Add 2 more tablespoons of butter to the celery-onion mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper.
Toss the browned vegetables and the chicken. Pour into a shallow baking pan, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
Ham and Potato Casserole
Linda Sisson
2 cups Ham, diced
6-8 medium Potatoes, peeled and thinly sliced
3 T Butter
3 T Flour
2 1/2 cups Milk
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
1 cup Cheddar cheese, grated
Preheat oven to 350 degrees.
Melt butter in a saucepan until bubbly (do not let it burn!). Add flour, stirring to make a paste. Add the milk and whisk until paste is completely mixed in and there are no lumps.
Add salt, pepper and onion powder to sauce. Simmer until thick, stirring constantly. Remove from heat.
Lay potato slices in a casserole dish. Sprinkle diced ham between potato layers. Pour cream sauce over potatoes and ham.
Bake, covered for about 30 minutes; then uncovered for another 30-45 minutes until potatoes are tender and most of sauce has been absorbed by the potatoes. About 15 minutes before end of cooking time, sprinkle shredded cheddar cheese over top of casserole.
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