Shepherd's Pie

1 lb ground beef
1 large onion diced
about 1-1 1/2 lb frozen mixed veg.
about 1 cup beef broth
1 tbs flour
mashed potatoes
parsley
cayenne pepper
1. Make mashed potatoes, enough to fill a 9in X 9in pan 1in deep
2. Brown ground beef and onion in skillet
3. Add flour and brown it
4. Beef broth and stir until thickened
5. Place veg mix in evenly bottom of 9X9 glass casserole dish
6. Place the meat gravy mixture on top of the veg mix
7. Cover veg/gravy with the mashed potatoes, filling the pan so that it is nearly level
8. Top with cayenne pepper if wanted
9. Place in oven at 400 for 30 min

Shepherd's Pie

1 lb ground beef

1 large onion diced

about 1-1 1/2 lb frozen mixed veg.

about 1 cup beef broth

1 tbs flour

mashed potatoes

parsley

cayenne pepper

1.  Make mashed potatoes, enough  to fill a 9in X 9in pan 1in deep

2.  Brown ground beef and onion in skillet

3.  Add flour and brown it

4.  Beef broth and stir until thickened

5.  Place veg mix in evenly bottom of 9X9 glass casserole dish

6.  Place the meat gravy mixture on top of the veg mix

7.  Cover veg/gravy with the mashed potatoes, filling the pan so that it is nearly level

8. Top with cayenne pepper if wanted

9.  Place in oven at 400 for 30 min

Shepherd's Pie

1 lb ground beef

1 large onion diced

about 1-1 1/2 lb frozen mixed veg.

about 1 cup beef broth

1 tbs flour

mashed potatoes

parsley

cayenne pepper

1.  Make mashed potatoes, enough  to fill a 9in X 9in pan 1in deep

2.  Brown ground beef and onion in skillet

3.  Add flour and brown it

4.  Beef broth and stir until thickened

5.  Place veg mix in evenly bottom of 9X9 glass casserole dish

6.  Place the meat gravy mixture on top of the veg mix

7.  Cover veg/gravy with the mashed potatoes, filling the pan so that it is nearly level

8. Top with cayenne pepper if wanted

9.  Place in oven at 400 for 30 min

Shepherd's Pie
1 lb ground beef
1 large onion diced
about 1-1 1/2 lb frozen mixed veg.
about 1 cup beef broth
1 tbs flour
mashed potatoes
parsley
cayenne pepper

 

 
1. Make mashed potatoes, enough to fill a 9in X 9in pan 1in deep
2. Brown ground beef and onion in skillet
3. Add flour and brown it
4. Beef broth and stir until thickened
5. Place veg mix in evenly bottom of 9X9 glass casserole dish
6. Place the meat gravy mixture on top of the veg mix
7. Cover veg/gravy with the mashed potatoes, filling the pan so that it is nearly level
8. Top with cayenne pepper if wanted
9. Place in oven at 400 for 30 min

Shepherd's Pie
1 lb ground beef
1 large onion diced
about 1-1 1/2 lb frozen mixed veg.
about 1 cup beef broth
1 tbs flour
mashed potatoes
parsley
cayenne pepper
1. Make mashed potatoes, enough to fill a 9in X 9in pan 1in deep
2. Brown ground beef and onion in skillet
3. Add flour and brown it
4. Beef broth and stir until thickened
5. Place veg mix in evenly bottom of 9X9 glass casserole dish
6. Place the meat gravy mixture on top of the veg mix
7. Cover veg/gravy with the mashed potatoes, filling the pan so that it is nearly level
8. Top with cayenne pepper and parsley if desired.
9. Place in oven at 400 for 30 min

The Best Oatmeal Chocolate Chip Cookies

 This was a recipe that was passed down to me by my mom. I've no idea where it originally came from. But these are seriously the best oatmeal cookies, but there is a caveat. If you eat these warm from the oven it will be "eh, it's ok, but certainly not the best". But if you let these sit for a day (so hard because cookies!) somewhere at about 18+ hours after being baked these transform into absolute fabulousness. 

Many cookies are good straight from the oven, but as time passes they aren't as great. So if you have the will power to let these sit, I absolutely recommend you try these. 

 Oatmeal Chocolate Chip Cookies

2 c semi-sweet chocolate chips
2 1/2 c quick oats
1 c butter or margarine, softened
1 c sugar
1 c packed brown sugar
2 eggs
1 tsp. vanilla
1 3/4 c unsifted flour
1 tsp baking soda
1/2 tsp salt
1 1/2 c chopped walnuts

Heat oven to 375 degrees Fahrenheit.  In food processor or blender combine 1/2 c chocolate chips and 1 1/2 c of the oats.  Process until chocolate is coarsely ground, about 15 seconds.

In large mixer bowl, cream butter, sugar, brown sugar, eggs and vanilla.  Mix in flour, baking soda, salt, and oat/chocolate mixture.  Stir in nuts and remaining oats and chocolate chips.

Drop by tablespoon onto ungreased baking sheets.  Bake for 8-10 minutes or until cookies are light golden brown.  (Don't over bake)  Cool on racks.  Mates about 6 dozen 2" cookies.

"These are good cookies to eat right away.  You'll only need a single batch. The best, delicious, yummiest cookies ever is you don't eat them until they are one-day old.  You'll need a double batch for sure." --Note from Mom that came with the recipe.

Apple Pie and Pie Crust Recipes

* From the Culinary Arts Institute Encyclopedic Cookbook 1968 edition

6 Apples

1 cup Sugar

1/4 teaspoon Salt

2 Tbsp Flour

1 recipe Plain Pastry

1 Tbsp Butter

 

Pare and slice apples. Sift dry ingredients together and mix with apples. Line pie pan with pastry, fill with apple mixture, dot with butter and cover with top crust. 

Bake in a very hot oven (450 degree F) 15 minutes; reduce temperature to moderate (350) and bake 45 minutes longer. Makes 1 (9 inch) pie.

Additional variations:

1- Add 1/4 teaspoon Mace to dry ingredients

2-Add 1 teaspoon Cinnamon to dry ingredients

3- Use Brown or Maple Sugar instead of granulated

 

Plain Pastry

2 cups sifted Flour

3/4 tsp salt

2/3 cup Shortening (we have successfully used margarine)

4 to 6 Tbsp of cold water

 

sift flour and salt together and cut in shortening with 2 knives or pastry blender. Add water using only a small portion at a time, until mixture will hold together.  Divide dough into 2 parts. 

Makes 2 9" pie crusts

 

Apple Chop Suey Cake

 This recipe has been passed down from John's Grandmother Muriel Smith 

Apple Chop Suey Cake

4 cups diced Apples

1 1/2 cup Sugar

2 Eggs

2 cups Flour (unsifted

2 tsp Baking Soda

2 tsp Cinnamon

1 tsp Salt

1/2 cup nuts

Mix apples, sugar, and eggs together in a large bowl. Measure dry ingredients in flour sieve and sift into bowl. Stir and add nuts or if you prefer, spread nuts on top. Bake in oiled and floured dripper pan (9"x12"x2") at 350 degrees F for 45 min. 

Serve hot or cold with ot without whipped cream or ice cream. 

We tend to put more apples and nuts in it then called for, but making sure that everything is coated.

Lion House Roasted Cashew Stuffing

 My eyes are getting too old to read the small print of my Lion House Entertaining recipe book, so writing it down here so I can zoom in and actually be able to read the recipe. This is one of our most favorite recipes in the book. We always double it too. Also I hate raisin in... well anything, so I leave them out.

Roasted Cashew Stuffing

    Ingredients:

        8 cups day old bread cubes

        3/4 cup raisins

        1/2 cup apple juice

        4 celery ribs diced

        1 large onion, chopped

        3 cloves garlic, minced

        1 cup fresh mushrooms, sliced

        1/4 cup olive oil

        1 cup fresh parsley, minced (I always forget to pick this up so I use about 1/3 cup dried)

        1 teaspoon salt

        1 1/2 teaspoons rubbed sage

        3/4 teaspoon thyme

        1/4 teaspoon black pepper (I'm going to be experimenting with white pepper this year as black is high in oxolates which my body likes turning into kidney stones)

        1 egg

        1 1/2-2 cups chicken broth

        1 1/2 cups salted, roasted cashew pieces (it is important that it is the salted kind, did unsalted once and did not come out tasting the best, even with adding a bit of additional salt to the recipe to make up for it)

Place bread cubes in a single layer on an ungreased baking sheet. Bake at 225 degree F for 30-40 minutes, tossing occasionally until partially dried.

Meanwhile, combine the raisins and apple juice in a sauce pan; bring to a boil. Remove from heat; let stand for 15 minutes. (You can skip this entirely if not using raisins, just have the measured juice ready to use.) In large skillet saute celery, onion, garlic and mushrooms in olive oil until tender. Add parsley, salt, sage, thyme, and pepper; mix well. Remove from heat. 

Beat egg in broth in a bowl; add to vegetable mixture. Add bread cubes and raisin mixture; mix in cashews last. Toss well. 

Use stuffing to stuff poultry or meat. Or transfer to a greased 9x13" baking dish. Cover and bake at 325 degrees F for 30 minutes. Uncover and bake an additional 20-25 minutes or until lightly browned. Makes 10-12 servings.
        

We use glass dishes with much success!

Garlic steak strips

This recipe is a work in progress and is a variation of the garlic chicken.

What I did:

3 round steaks cut into 1/3in strips

1 cup soy sauce (should try reduced salt)

1/4 cup apple cider vinegar

Mix soy sauce and vinegar together. Spoon mixture over single layer of  beef in glass bakeware.  Spoon small amount of minced garlic on each piece.

Baked @350 for 15 min covered

Baked @350 for 15 min uncovered

Removed the beef from the liquid. Thickened the liquid slightly to make a sauce.

Served with mashed potatoes and peas.

Used a small amount of the sauce over the beef and mashed potatoes.

The flavor of the beef was good; however, it was tough.  (But all beef we've purchased in New York has been tough.)

We think it would be better if the soy sauce was all reduced salt as the sauce was too salty.  Also it would help the toughness if the meat was marinated for at least a day and the slow cooked in the Crock-Pot.  

It might also work to serve it over rice and slightly sauteed broccoli.

Garlic Chicken

So I am a fan of simple dishes that taste good.  This one is one that I tried, modified, and promptly lost the recipe and I tried to recreate it from memory.  This is a work in progress.

Ingredients:

3-4 pounds chicken thighs or drumsticks
1 cup soy sauce
1/8 cup red wine vinegar
1/4 cup peanut oil (I don't know if it is necessary)
1/2 teaspoon garlic powder
minced garlic (I use from a jar)

directions:
preheat oven to 375°F (convection oven) or 400°F (conventional)
Arrange the chicken in an oven-safe baking dish (I use a 9X13 inch glass type), so that the chicken is not touching. Use 2 dishes if needed.
Smear a small (1/4t) amount of minced garlic on the top of each chicken piece
mix the red wine vinegar, peanut oil and garlic powder in a separate bowl,
Continually stir the mixture while spooning it on each piece of chicken, I spoon two or three on each chicken until I run out.
Cover the dish in tinfoil for the first 30min
Cook until the chicken is well cooked - clear liquid when pierced, or use a thermometer.

This time, the chicken wasn't completely thawed, I left it in the refrigerator overnight to defrost.  It took over an hour and 10min to cook completely.

Serve with steamed broccoli.