Salisbury Steak

Salisbury Steak

When I was a child I hated Salisbury Steak. It could be that the only time I ate it was when it came from a frozen box, or it could be the onion. I detested onions in any way, shape or form. Now that I'm older I adore onions ... in any way, shape or form.

This Salisbury Steak is the perfect comfort food, made thicker than most and is so moist you'll want more than seconds. Cut the onions to your liking, my kids will only eat finely chopped. If you have onion-haters all around, like I was, try onion powder for flavor, but I warn you, it won't be the same.

Salisbury Steak

Hands-On Time: 10 minutes
Ready In: 55 minutes
Yield: Serves 6

Ingredients:

1 Tablespoon cooking oil
1/2 cup onion or shallots, minced
3 large cloves garlic, minced
1 1/2 cups prepared bread crumbs
3 whole eggs
2 pounds ground beef 80/20 is best
1 Tablespoon Kosher salt or 1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
2 cups beef stock
4 Tablespoons fat from cooking or 4 Tablespoons cooking oil
4 Tablespoons flour
salt and pepper to taste for finishing

Directions:

1. Preheat oven to 375 degrees F.
2. Heat a large oven-proof frying pan over medium-high heat and add one tablespoon oil. Cook onion and garlic until onion is softened, about 5 minutes.
3. Combine ground beef with bread crumbs and eggs, mixing well after each egg.
4. Add in onion and garlic mixture, 1 Tablepsoon Kosher salt and 1/2 teaspoon black pepper. Mix until well combined and form into 6 thick oval patties.
5. In the same frying pan, brown both sides of patties, about 3-5 minutes each side. Remove from pan and set aside.
6. Again in the same pan, measure out fat from cooking or add oil to make 4 Tablespoons. Add flour and whisk together until smooth.
7. Pour in stock and whisk until a smooth gravy forms. Salt and pepper to taste.
8. Add steaks back into pan and spoon the gravy over them a bit.  Bake for 45 minutes. Serve hot with mashed potatoes and a green vegetable.

Anne's Meatballs

Anne's Meatballs

When I first began making meatballs many years ago I made them as my mom did - meat, bread, milk, egg, salt and pepper and possibly nutmeg for flavoring. So-so at best but good in their own right.

Several years ago I stumbled across a recipe for Italian meatballs and I haven't gone back to the old way since. Rich in flavors and tender to the bite, these are the ones I make again and again to rave reviews at home.

Meatballs (upper right corner) as part of a simple Italian meal.

Anne's Meatballs
Printable Recipe
Makes 6 large, 12 medium or 24 mini

1 pound ground beef, 80/20 is best
2 slices white bread, crust removed  - preferably Italian - crumbed (about 2 ounces)
1/2 cup fresh Italian flat-leaf parsley, chopped
1/2 cup grated Parmesan or Romano cheese - not the canned kind, the real stuff!
1 egg
2 cloves garlic, minced
1 teaspoon Kosher salt or 1/2 teaspoon table salt

Combine all and mix just until blended - don't over mix or the meat will become tough - use gentle hands here.

Shape as desired and bake at 350 degrees F for 20 minutes (turning once) or pan fry until juices run clear. Alternatively brown them on each side and then finish in your favorite tomato sauce (this is the way I like the most!) for 15 to 20 minutes.

Cincinnati Chili

Cincinnati Chili

Cincinnati Chili is not only well-loved but well-debated. Ask anyone who lives in, or once lived in, Cincinnati and they will tell you exactly what their chili should or shouldn't contain. They'll also tell you which chili parlor (there are more than 140 in Cincinnati) is the best and which 'way' they prefer their bowl.

Its origins being Greek in nature, the spice blend is different than Texas chili, and the beans are an option, not a must. Cinnamon, allspice and cumin are heavy-hitters in this chili and the flavor is like no other.

There's no denying the intrigue and fun of this dish, though and this version is as close to the 'real-deal' as you may find. I'm sure I'll hear an argument to the contrary, and from passionate Cincinnati Chili lovers, I'd expect no less.

Cincinnati Chili
Printable Recipe
Ready In: 3 hours
Serves: 6

Ingredients:

1 pound ground round
3 cups water
3 Tablespoons tomato paste
1 teaspoon ground cinnamon
1 clove garlic, minced
1 bay leaf
1 Tablespoon chili powder
1/2 teaspoon allspice
1 teaspoon paprika
1 Tablespoon ground cumin
Salt and ground pepper to taste
1 pound spaghetti - cooked and kept warm
2 cups kidney beans - cooked and kept warm
8 ounces finely shredded sharp cheddar cheese
1 medium white onion - chopped

Directions:

1. Break up ground round as finely as possible and add to a large pot. Add water, tomato paste, garlic, bay leaf and spices. Cook at a simmer (medium-low heat), breaking up beef as it cooks so it will be very fine. This is important to the end product.
2. Cook beef for a total of 3 hours, leaving the grease that forms on top - that's a vital part of the flavor. Remove the bay leaf and stir well. Season with salt and pepper as desired.
3. For the different 'ways' to eat Cincinnati Chili, follow the instructions below:

2-way: Cooked spaghetti topped with chili.
3-Way: 2-way with shredded cheddar added on top.
4-Way: 3-Way with diced onions on top.
5-Way: 4-Way with cooked kidney beans added on top.

Slow Cooker Goulash

It's finally warming up here in eastern Pennsylvania which is a blessing and a curse at once. I'm thrilled that winter has finally ended, but warmer weather in Pa more often than not brings high humidity. Some days even the A/C can't cut through it and cooking is the furthest thing from my mind.

There were years we didn't have A/C and learning to feed everyone regardless of the climate was always a challenge. I put my slow cooker to good use for those days and it helped immensely to keep the heat in the kitchen to a minimum.

This is one recipe that I love for its simplicity. it packs a lot of flavor and is very easy to put together.
Goulash is a Hungarian staple though this version is not truly Hungarian in nature and more Americanized with the use of noodles rather than potato dumplings. Slow cooking the beef makes it fork-tender and the resulting sauce is heavenly. Chuck roast is best, but other cuts of beef will work well with the low-and-slow cooking method.

Slow Cooker Goulash
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 6 hours
Serves: 6 to 8

Ingredients:

2 pounds chuck roast cut into 1-inch cubes
1 large yellow onion - diced
3 cloves garlic - minced
2 Tablespoons tomato paste
2 Tablespoons Worcestershire sauce
3 Tablespoons Hungarian paprika
1 teaspoon ground caraway seed
1 teaspoon Kosher salt
1 teaspoon sugar
2 Tablespoons flour
1 cup water
10 ounces wide noodles - cooked
sour cream for garnish

Directions:

1. Place beef in the bottom of a slow cooker liner. Top with onion.
2. Combine water, tomato paste, salt, paprika, sugar, Worcestershire, caraway and flour together until well blended.
3. Pour over beef and onions and set slow cooker to low heat. Cook for 4-6 hours on high setting or until beef is very tender. Taste for seasoning and add salt as needed.
4. Serve beef over hot cooked noodles and top with sour cream as desired.

30 Days of Grilled Cheese with Land O' Lakes: Italian Beef Grilled Cheese

Italian Beef Grilled Cheese

Land O Lakes^® 4 Cheese Italian Blend is the best combination of the most flavorful Italian cheeses—Asiago,

Parmesan and Romano—blended with the creamy goodness of Land O Lakes^® Deli American Cheese. Add this delicious cheese to everything from favorite dishes to lunchbox sandwiches or burgers hot off the grill. The creamy, decadent taste truly makes each dish an everyday masterpiece. The Land O’Lakes Test Kitchens have developed recipes and tips that highlight the wide range of uses for this cheese. Find recipes, photos and tips on the Taste of Italy product inspiration page at http://www.landolakes.com/4CheeseItalianBlend.

Did you know April is National Grilled Cheese Month? And who doesn't love grilled cheese? To celebrate this, Kitchen Play and Land O' Lakes have teamed up for "30 Days of Grilled Cheese" ... Yum. There is currently a gallery at Kitchen Play that lists the 30 bloggers and their grilled cheese creations - one post for each day. What a delicious month! Click the image below to see the other recipes.

My personal favorite grilled cheese is a nutty Swiss paired with deli ham on rye. Simple, but so tasty. For this event, though I decided to do a riff on the famous Chicago Italian Beef sandwich. I sandwiched deli sliced Italian beef between slices of Land O' Lakes 4 Cheese Italian Blend deli cheese and topped it with a classic giardiniera on garlic buttered Italian bread. It was near perfection.

My oldest daughter and I shopped for the ingredients for this delicious grilled cheese and once we got everything home and tasted the cheese we were too excited to have these. The 4 Cheese Italian Blend is my new favorite cheese. It's tangy, sharp and creamy all in one and was the perfect complement to the strong flavors of the Italian beef, giardiniera and garlic bread.

I'll share the recipe below, but I have to share the most important part of this event with you:

From April 1 through May 1, Land O’Lakes will donate $1 to Feeding America every time someone pins or repins a Land O’Lakes recipe on Pinterest. That’s eight meals for a hungry family when you pin a recipe—and eight more every time anyone else repins it. Giving goes viral. Find your favorite Grilled Cheese recipe to pin on landolakes.com. 

You all know I love that last part, so please follow the link and PIN your favorites to help feed others!

Now, if you've ever had a real Chicago Italian Beef sandwich you know there's no cheese involved and there should be a good amount of au jus, but as a grilled cheese I felt the jus could stay home and the beef and cheese would pair well with the giardiniera and I was right. Give this one a try!

Italian Beef Grilled Cheese
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 20 minutes
Serves: 4

4 cloves garlic - roasted in oven until soft (instructions here)
6 Tablespoons salted butter - room temperature
8 large slices rustic Italian bread
16 slices Land O' Lakes 4 Cheese Italian Blend
1/2 pound deli sliced Italian Beef
1 cup prepared giardiniera - chopped

1. Squeeze roasted garlic from skins and blend well with butter until spreadable.
2. Spread one side of each slice of bread with garlic butter.
3. Lay bread on a grill pan or other heavy bottomed pan over medium-high heat.
4. Add one slice of cheese to each slice of bread in pan.
5. Layer on beef, giardiniera and other slice of cheese. Top with remaining slices of bread.
6. Cook until bottom side is golden brown and carefully flip to other side.
7. Cook until other side is golden brown and cheese is melted. Be careful not to let your grilled cheese burn!



Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen Play Sidecar series. As always, all opinions given are my own.

Leftover Love

With all that beef last week there was bound to be a leftover or two lurking in the refrigerator. I was given a stipend to create a few beef meals, and in true Anne fashion, I extended that stipend far beyond the intended meals.

Some of the leftovers were just a re-playing of the meal it had already been; we had fajitas twice and extra focaccia sandwiches. I made a soup from one of the leftover cuts and this fried rice from the chili-rubbed roast. The rice was leftover from the chili and the carrots and sno peas left from the Very Veggie Egg Rolls. It made a perfect lunch.

Leftover Love Fried Rice
Serves 4
Printable Recipe

2 cups thinly sliced beef strips
1 teaspoon sesame oil
2 Tablespoons canola oil
1 cup matchstick carrots
2 cups sno peas
2 Tablespoons soy sauce
1 small clove garlic - minced
4 cups cooked white rice

Heat a heavy pan on high and add oils. As soon as they start to shimmer, add beef, carrots, sno peas and rice. Stir together quickly. Add garlic and soy sauce and stir to distribute soy throughout rice. Continue stirring until heated through.

Beef: It's What's For Dinner Part 3

Here we are at the final of 3 awesome beef recipes, and tomorrow is the giveaway. You'll want to stop in then for details on how to win one of 3 copies of 'The Healthy Beef Cookbook' and a $100 gift card to make your own healthy beef recipe.

Today's recipe is Balsamic Marinated Steak & Asparagus. I loved the dual use of the marinade for both the steak and the asparagus. It really brought to two together and made this more of a special meal rather than a usual weeknight dinner.

Balsamic-Marinated Steak & Asparagus

Marinade time: 15 minutes to 2 hours
Total recipe time: 25 minutes
Makes 4 servings

Ingredients:

1. 4 beef round (sirloin) tip side steaks, cut 1 inch thick (about 8 ounces each)
2. 1 pound fresh asparagus
3. 1/2 teaspoon salt
4. 1/8 teaspoon pepper

Marinade:
1. 2/3 cup prepared balsamic vinaigrette
2. 2 tablespoons Dijon-style mustard

Instructions

1. Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare doneness, turning once. (Do not overcook.)
4. During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.

Nutritional Information Per Serving Nutrition information per serving: 366 calories; 14 g fat (4 g saturated fat; 4 g monounsaturated fat); 149 mg cholesterol; 591 mg sodium; 7 g carbohydrate; 2.5 g fiber; 52 g protein; 8.4 mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 4.4 mg iron; 52.9 mcg selenium; 8 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber. Note: Beef Round (Sirloin) Tip Side Steaks are cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip side is then cut across the grain into steaks. Steaks cut 3/4 inch thick average 7 ounces. Steaks cut 1 inch thick average 8 ounces.

Beef: It's What's For Dinner Part 2

Easy Steak Diane

The second recipe in my Beef Week set is something I really love; Steak Diane. Using a smaller, leaner cut and adding more veggies to the plate is the perfect way to keep this meal healthy without losing any flavor. The sauce was perfect and although I wasn't able to find the medallions called for, the still lean sirloin steak worked very well here. The steak was fork-tender and the seasonings right on. Yes, the kids all loved it and several of their growing tummies needed refills.

A note on steak doneness; when I was in culinary school we were taught to check for doneness in several ways. The most common is to use a thermometer to make sure the internal temperature of the meat is correct before serving. We also learned how to check by 'feel'. Although I still do it this way, I recommend using a thermometer for safety reasons. The way that meat looks inside is not always an indicator of proper doneness; a piece of beef can look 'done' and still be under temp and, likewise, a pink piece of beef may be at the proper temperature for service. Don't let color or feel fool you - go with the thermometer check. Please check www.beefitswhatsfordinner.com for more information on cooking with beef.

Remember to keep checking back for a chance to win a copy of The Healthy Beef Cookbook and a $100 gift card!


Easy Steak Diane

Total recipe time: 40 minutes
Makes 4 servings

Ingredients

1. 1 pound beef shoulder petite tender medallions, cut 3/4 inch thick
2. 2 to 3 teaspoons lemon pepper
3. 2 teaspoons olive oil
4. Chopped fresh parsley
5. 1 tablespoon olive oil
6. 8 ounces mushrooms
7. 2 tablespoons finely chopped shallots or onion
8. 2 tablespoons brandy
9. 1/2 cup whipping cream
10. 2 teaspoons Worcestershire sauce

Instructions

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove from skillet; set aside. Wipe skillet out with paper towels.
2. Press lemon pepper evenly onto beef medallions. Heat 1 teaspoon oil in same skillet over medium heat until hot. Place 1/2 of beef in skillet; cook about 5 to 7 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm. Repeat with remaining 1 teaspoon oil and beef.
3. Add brandy to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved. Stir in cream and Worcestershire sauce. Add mushroom mixture; cook and stir until sauce is slightly thickened. Add beef; stir to coat with sauce. Sprinkle with parsley, as desired.

Fresh ingredients

Shallots and mushrooms sauteed

Searing the beef for the finished product (top of post)

Nutritional Information Per Serving

Nutrition information per serving: 465 calories; 56 g protein; 5 g carbohydrate; 23 g fat; 230 mg sodium; 151 mg cholesterol; 12.5 mg niacin; 0.9 mg vitamin B6; 3.8 mcg vitamin B12; 5.6 mg iron; 10.4 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.

Cook's Notes

Note: Beef Shoulder Tender Medallions are cut from the Beef Shoulder Tender Petite Roast, a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. It is then cut crosswise into 3/4-inch thick medallions.

Beef: It's What's For Dinner

Ancho Chili Rubbed Roast - that beautiful dark color is not burn - it's the delicious rub.

It's 'Beef Week' here at Cooking with Anne, but not like you may be thinking. While many of my recipes come from the family and comfort food angle, the beef recipes I'm sharing this week are actually healthy ones. Be sure to stay tuned all week long for your chance to win one of 3 copies of The Healthy Beef Cookbook and a $100 gift card so you can make your own fabulous beef dinners.

I bet you're thinking what I've always thought; "Beef can't be good for you, no matter what." Well, I have been delightfully proven wrong. Consider this: A skinless chicken breast has 3 grams of fat and a skinless chicken thigh has 9.2 grams of fat. There are 29 cuts of beef that fall within the 3 gram to 9.2 gram fat range. No ... really. Go on and check it out for yourself! Amazing, isn't it?

And, if you want to know more about eating beef and your health (beyond just the fat label) check out Healthy Eating with Beef at www.beefitswhatsfordinner.com and also read 'Read Meat, Reclaimed', By Sara Dickerman in the February 2009 issue of Bon Appetit.

Need recipes for all those lean cuts? You can find more than you need for a year's worth of meals HERE. Now, on to the first of 3 recipes I chose for this week.

Yesterday's Sunday Dinner was Ancho Chili Rubbed Roast. I think the flavors of chili, cocoa, cinnamon and garlic belnded together perfectly and the beef itself was divine. This was great with the accompanying sweet potatoes and bright green beans. Everyone loved it, including Monsieur Picky (a.k.a. hubby) and the two smallest noseminers asked for thirds.

Ancho Chili-Rubbed Beef Roast
(photo above)

Total recipe time: 2 to 2-3/4 hours
Makes 6 to 8 servings

Ingredients

1. 1 beef round (sirloin) tip roast (about 3 to 4 pounds)

Ancho Rub:
1. 2 tablespoons ground ancho chili powder
2. 1 tablespoon minced garlic
3. 2 teaspoons unsweetened cocoa powder
4. 1 teaspoon ground cinnamon
5. 1 tablespoon vegetable oil
6. 2-1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces
7. Salt

Instructions

1. Heat oven to 325°F. Combine Ancho Rub ingredients in small bowl. Reserve 2 tablespoons rub for potatoes. Press remaining rub mixture evenly onto beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness.
3. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile combine reserved rub with oil in large bowl. Add sweet potatoes; toss to coat evenly. Place potatoes on metal baking pan sprayed with cooking spray. Cover with aluminum foil and roast for 1 hour. Uncover potatoes; stir and continue roasting 10 to 15 minutes or until tender.
5. Carve beef roast into thin slices; serve with potatoes. Season beef and potatoes with salt, as desired.


Nutritional Information Per Serving

Nutrition information per serving (1/6 of recipe): 472 calories; 14 g fat (4 g saturated fat; 5 g monounsaturated fat); 150 mg cholesterol; 139 mg sodium; 36 g carbohydrate; 6.1 g fiber; 50 g protein; 9.7 mg niacin; 1.0 mg vitamin B6; 2.6 mcg vitamin B12; 5.9 mg iron; 53.7 mcg selenium; 8.6 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.


Nutrition information per serving (1/8 of recipe): 367 calories; 10 g fat (3 g saturated fat; 3 g monounsaturated fat); 112 mg cholesterol; 124 mg sodium; 29 g carbohydrate; 4.5 g fiber; 37 g protein; 7.1 mg niacin; 0.8 mg vitamin B6; 1.9 mcg vitamin B12; 3.9 mg iron; 40.5 mcg selenium; 6.5 mg zinc. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
*If it helps you to feel any better about reading on, I bought organic grass-fed beef for this week's posting.

Sunday Dinner

On our table today:

Eye Round Roast with Herbs
Roasted Baby Potatoes and Carrots
Gravy
Green Leaf Lettuce Salad
Kentucky Butter Cake

**Whew! I barely got dinner done this week. We had a visit to Philadelphia on Thursday and after being sick all last week, Declan, our 8 year-old, woke up sick to his stomach today. I've been racing all day cleaning up and taking care of the non-sick kids in addition to Declan's illness. 

The roast is real simple - I seared it on all sides in olive oil in a large oven-proof pan and added fresh rosemary, thyme and parsley to it. Then I roasted it in the oven at 350 degrees F for 1 1/2 hours. Let it sit at room temperature for 5 minutes or so before slicing. You can cook it a bit longer, but more than 2 hours for a 3-5 lb. roast would be too much. Add a little red wine if you'd like - not much, about 1 cup would do.

For gravy, remove the roast and herbs from the roasting pan, add 2 cups of beef stock to the roasting pan and scrape up all the little roasted bits.





Set over high heat and when it starts boiling, pour a mixture of flour and water (1/2 cup water to 1/4 cup flour) in a thin stream into the stock, whisking all the while.

The flour and water mixture.

The only way to keep lumps from forming is to be FAST.


Do this in small amounts to check for consistency; if you put too much in, you'll get brown glue. Once it's the right thickness, let it simmer for a few minutes to cook out all the flour. Season with salt and pepper and strain if you'd like before using.


"Cooking out" the flour.

The right consistency.
You'll see my gravy color isn't too dark, that's because I didn't sear the roast enough before cooking. You could add something like Kitchen Bouquet, but I like to just go with the real dea. Besides, it sure tasted good.
The roasted baby vegetables were all simply washed, tossed into a large baking pan and drizzled with olive oil. I sprinkled these with coarse salt and coarse pepper and covered with foil before putting in the oven - that same 350 degrees F - for an hour or until tender and nicely colored.

Baby veggies ready to go into the oven.


Roast and Veggies.
Salad is pretty straightforward - wash your lettuce, dry very well, tear in bite sized pieces and add whatever you like. The Kentucky Butter Cake is linked for you, and you don't want to miss that one!

Sunday Dinner

Mom Foster's Meatloaf
Mashed Potatoes & Gravy
Broccoli Gremolata
Betty's Carrot Cake

Gremolata is a wonderful blend of parsley, garlic and lemon commonly used on classic Osso Bucco. The fresh flavor lends itself well to many other dishes.

Broccoli Gremolata
Printable Recipe

1 large head broccoli, cleaned and cut into spears
3 T. fresh flat-leaf parsley-chopped fine
1 large garlic clove, minced
1 t. finely grated fresh fresh lemon zest

Steam broccoli until crisp tender. Combine parsley, garlic and zest. Sprinkle over broccoli while still hot. Serve immediately.


Betty's Carrot Cake
Printable Recipe

2 c all purpose flour
2 c sugar
1 t baking powder
1 t baking soda
1 t cinnamon
3 c finely grated carrots
1 c vegetable or corn oil
4 eggs
1/2 c chopped walnuts and or raisins

Mix all ingredients thoroughly.
Bake in 2 greased and floured 9 inch baking pans.
Cool thoroughly before frosting.

Frosting

2 -3 oz pkgs. cream cheese
1/2 c softened margarine or butter
2 t vanilla
4 1/2 to 5 c confectioners sugar

In a mixer combine butter vanilla and cream cheese until
smooth. Add sugar gradually until consistency you
desire.

R,S,C #21 Recipes

And here they are! Some really great looking recipes, check them out and check out the players over at their own blogs!


Ian at The Gallumphing Gourmand contributed this:

Pumpkin Chili

500g (1 lb) ground beef
1 C chopped onion
1 C orange bell peppers, diced
5 garlic cloves, minced
1 798ml (28oz) cans Roma tomatoes, including liquid
1 (15oz) can pumpkin, drained
1 (15oz) can kidney beans, drained
1 C red wine (or chicken stock)
4 or 5 jalapeno peppers, sliced
1/2 C frozen or fresh corn kernels
1 tbsp chipotle pepper flakes
1 tsp ground cumin
1 tsp salt
freshly ground black pepper
grated cheddar cheese

Heat a little oil in a large pot over medium-high heat, and add the onion,
bell pepper, garlic and some fresh ground pepper. Cook for about five
minutes, until the onion and pepper start to soften.
Add the ground beef and cook, stirring occasionally, until beef has
completely browned.
Add wine, tomatoes, pumpkin, kidney beans, jalapenos, corn, chipotle flakes,
cumin, salt and some more fresh ground pepper. Stir to combine.
Bring to a boil, then reduce heat to low.
Let simmer, covered for about 2 hours. Check every 30 minutes, and add more
wine (or chicken stock) if the mixture looks too dry.
Scoop the chili into small hollowed-out pumpkins, and sprinkle some grated
cheese over the top.
Serve with tortilla chips or pita bread.

***************************************
From Kfarmer at Kfarmer & the Dell:

Jack O' Lantern Stew- Boo!!

1 large pumpkin
1 large onion, chopped
1 green pepper, cored, seeded, and diced
1 red pepper, cored, seeded, and diced
4 carrots, thinly sliced into rounds
3 celery sticks, thinly sliced
2 cloves garlic, crushed
1 pound lean ground beef
2 cups cooked rice
1 large can diced tomatoes
1 large can tomato soup

Preheat the oven to 350 degrees F.

Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes.

While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.

Remove pumpkin from oven and let stand 15 minutes.

Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes.
***************************************

Krista at In The Kitchen with Krista sent this in:

Dinner in a Pumpkin

1 medium sugar pumpkin
1 1/2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
1 1/2 teaspoons white sugar
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
4 cups tomato juice
3 cups shredded cabbage
1/2 pound fresh green beans, washed and trimmed
1 cup uncooked white rice

Preheat oven to 350 degrees F (175 degrees C).

Wash pumpkin, cut off top, scrape out seeds and discard.
Place hamburger in a large, deep skillet. Crumble and cook over medium
high heat until evenly brown. Drain fat, add onion and garlic; saute
slightly.

Add sugar, Italian herbs, salt, pepper, tomato juice and rice; mix thoroughly.

Layer inside of pumpkin with 1/3 of cabbage, green beans and beef and
rice mixture.

Repeat layers, replace lid and bake for 2 to 3 hours.
***************************************

My own submission:

Harvest Meatball Stew

1 pound of lean beef
1/2 c. bread crumbs
1 egg
1/2 teaspoon freshly ground nutmeg

1 cup chopped onion
1 clove of minced garlic
4 cups of beef broth
2 cups of peeled pumpkin, 1 inch cubes
1 cup peeled potatoes, 1 inch cubes
1 cup carrots, 1 inch cubes
1 cup green beans in 1/2 inch lengths
1/2 cup thick applesauce
1/2 teaspoon of pumpkin pie spice
1 bay leaf
salt & pepper to taste
3 tablespoons of flour OR cornstarch dissolved in water

Mix ground beef, bread crumbs, egg and nutmeg together well, seasoning with salt and pepper as desired. Form into 1 inch meatballs and brown well in a large soup pot with a little oil.
Remove meatballs and set aside.
Add onion and garlic to pot and stir over medium heat until onion is barely transluscent.
Add remaining ingredients except meatballs and simmer until vegetables are tender. Add meatballs back into pot and simmer for an additional half hour.Remove from heat and take out the bay leaf.
Return to medium heat.
Pour thickening flour/water OR cornstarch/water into the stew and stir constantly until thickened.
***************************************

The recipe the ingredients came from:

Beef Stuffed Pumpkin

1 (4 lb.) pumpkin
1 Pound lean ground beef
1 Cup chopped onion
Cooking oil
1/3 Cup chopped red pepper
1/3 Cup chopped green pepper
1 Clove minced garlic
1 Teaspoon salt
1/4 Teaspoon thyme
1/4 Teaspoon pepper
1 (7 1/2 Oz.) can pitted ripe olives
1 (8 Oz.) can tomato sauce
2 beaten eggs
Cut top from pumpkin; scrape out seeds and fibers. Simmer in salted water to cover for 20 to 25 minutes or until almost tender. Drain. Brown beef and onion. Add peppers and garlic. Cook one minute. Remove from heat, stir in remaining ingredients. Spoon into pumpkin. Place "lid" on top. Brush pumpkin with oil. Bake at 350 degrees for 1 hour. Let stand 10 minutes.
Cut into edges to serve.

Note: Adapted from a recipe found at RecipeSource.com

Not the World's Fastest Fingers

I'm getting there with those family recipes but it is painstakingly slow. I'm not a quick typist and with distractions (read: children) it's taking longer than I wanted.

I will not leave you hanging! I love my readers (since I am also a reader) and so, here is my favorite meatloaf recipe from one of those books. My mother submitted my Grandma Foster's recipe. This is the only meatloaf mom ever made and it's just flat out GOOD. Give it a try!
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Mom Foster's Meatloaf
Printable Recipe

1 1/2 lb hamburger
3/4 c corn flakes, crushed
1 egg
1/2 c. milk
1/2 Tbsp. salt
1/2 tsp. pepper
1/4 c. onion, chopped
Green pepper, chopped (optional)
Ketchup

Mix well and shape into a loaf (all but ketchup). Spread ketchup over top. Bake for about 2 hours in a slow oven (250 degrees F).
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This recipe brings up one of those age-old quandries, how do YOU spell ketchup/catsup?

Back in the Saddle Again

Yeeha!

Well, I guess on the internet that should be, "Yahoo!".
After several harrowing days with computer problems,
a brand new computer and then phone problems, (Verizon has MUCH to answer for)
I'm finally back. Bet you missed me!

I had originally wanted to post about holidays following THE Holidays, like Epiphany, but that has since passed and I'm thinking on other things.

Since I don't have tons to say, and since it goes along with the title of this post,
here are a few "Cowboy" recipes. Git along little dawgies and et up.

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Cowboy Caviar
Printable Recipe

2 (14 oz each) cans black eyed peas, drained
1 (16 oz) can kidney beans drained
1 (11 oz) can sweet corn, drained
1 (14 oz) can Rotel (chopped tomatoes with green chilies), undrained
1 (4 oz) can chopped green chilies or 1 or 2 jalapenos depending on how hot you like it
1 (4 oz) can sliced black olives, drained
1 small jar pimentos, drained
1 onion, chopped
1 avocado, diced
1 bottle oil and vinegar Italian salad dressing

Drain all cans of beans, etc and empty into large bowl. Mix in
undrained can of Rotel. Add onion and avocado. Pour bottled Italian
dressing over all and mix to combine. Chill at least an hour for
flavors to blend. Serve with tortilla or corn chips.

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Ranch Style Chicken Fried Steak And Gravy
Printable Recipe

Steak

4 lb Round Steak 1/2-inch Thick
1 c Milk
1 c Unbleached Flour
Salt & Pepper


Gravy

4 T Fat
4 T Unbleached Flour
1 qt Milk

Tenderize round steak. Dip in milk and then flour, salt and pepper to
taste. Fry in deep fat at approximately 375 degrees F until golden
brown. After steak is done, pour off fat leaving about 4 T in pan.
Add 4T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until
thickened for steak gravy.

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Cowboy Beans
Printable Recipe

1/2 lb Lean bacon
1 lb Ground beef or chuck, lean
1 lg Onion-diced
1/4 c Green pepper-diced optional
1 can Pork 'n beans (16 oz.)
1 can Red kidney beans (16 oz.)
1 can Butter beans (16 oz.)
1 can Baby lima beans (8 oz.)
1 can Great northern beans(16 oz)
1/4 c Brown sugar
1/2 tsp Dry mustard
1/4 c Molasses or maple syrup
1 bottle BBQ sauce
1/2 tsp Pepper

Cut bacon into 1/4" bits; brown in a large skillet. Remove bacon from
rendered fat and set aside. In the bacon drippings, saute the onion &
pepper until tender. Add the ground meat and brown lightly.Put the
meats into the bottom of a crockpot. Add the Pork 'n Beans with the
liquid on them. Drain most of the juice off of the remaining cans of
beans and add them with the remaining ingredients to the crockpot.
Mix all well. Cook on HIGH setting for 1 hour to get well heated
through, then lower heat setting to LOW and allow to cook for 5 - 6
hours. Stir from time to time. Check on seasonings and correct if
desired. A little more brown sugar or syrup might be desired.

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Cowboys' Favorite Cinnamon Rolls
Printable Recipe

1 box white cake mix
5 c. flour
2 pkgs. quick-rising yeast
2 1/2 c. warm water
Butter or margarine
Brown sugar
Cinnamon

Combine cake mix and flour; stir yeast into warm water. When yeast has
softened add to flour mixture and stir will. Cover and let double. Roll
1/2 inch thick and then butter and sprinkle with brown sugar and
cinnamon. Roll up and cut into 3/4 to 1" slices. Place in greased pan
and let rise until doubled. Bake in preheated 350° oven for 15-20
minutes. Frost with confectioners sugar or brown sugar frosting.