Archive | Meats RSS feed for this section

Liver & Onions

11 Apr

liver and onions   Liver & Onions…..this was never one of my personal favorites, but my husband likes it and I make it for him. I don’t know if liver and onions is considered a “southern”, comfort food or not. All I can be sure of is this; it was cooked a lot when I was a child. My Mother, Beverly Jenkins Douglas, actually paid me $5 to try it when I was about 14 years old!  Tried it. Didn’t love it or hate it either. I have found that after making this for the past 31 years of marriage is this, to fully enjoy liver, you must eat it hot!  Enjoy!!

Ingredients:

1 pound Sliced Liver

2 Tablespoons All-Purpose Flour

2 Tablespoon Shortening

1 Package of dry Onion Soup Mix ( I prefer Lipton‘s brand)

2 C. Water

1/4 C. Ketchup

1 Medium size White Onion, Sliced

Shake liver in flour in a ziplock bag. Place in skillet, along with the sliced onions, with shortening and brown. Drain off fat and add soup mix, water and ketchup. Cover and cook over low heat for 30 minutes. Stir now and then to prevent sticking. Uncover and simmer until liquid is the consistency of gravy. I add a little Worcestershire sauce at this point to make the gravy brown. Serves 4

Advertisements

Kim’s Shepherds Pie

10 Apr

shep pie  I love the combination of veggies and mashed potatoes! I can actually get my kids to eat vegetables this way!  One of the things  I like the most about Shepherds Pie is that it is quick and nutritious. A working Mom can make this easily after a long day at work with out too much effort. I like to top mine with lots of shredded cheese. My version also calls for cream cheese, which is slightly different from other recipes I have seen. I hope you will enjoy this dish.

Ingredients:

1 1/2 Pounds Ground Beef

1 8 oz. Cream Cheese

4 Cheese Instant potatoes ( I prefer Ore-Ida)

1 can of Mixed Vegetables, drained

1 Can of  Cream of Mushroom or Cream of Chicken Soup ( I prefer Campbell’s)

Worcestershire sauce, to taste

8oz. Colby Jack Cheese, shredded

Preheat oven  to 350 degrees. Brown ground beef in Worcestershire sauce, then drain.  Add more Worcestershire sauce to taste. Place ground beef in a large mixing bowl. Add mixed vegetables, soup (omit milk). Make mashed potatoes per package, except substitute cream cheese for milk.  Put meat mixture on bottom of a 9 inch baking dish then add  mashed potatoes on top of meat mixture. Top with shredded cheese. Bake for approximately 25 minutes.

Veggieburger

3 Apr

veggie burgerVeggieburger you say!!!! Yes….they are quite good, even for meat eater like myself. You can add black beans, corn or any other vegetable you like to make this simple burger your own. This recipe has pecans in it so beware if you have nut allergies.

Ingredients:

1 1/4 C. Shredded Cheddar cheese

1 Medium Onion, chopped

1 Clove of garlic, small and minced

1 C. Bread crumbs

1 C. Pecans, finely chopped

1 Egg, beaten

2 Tablespoons Chili sauce

1 Teaspoon Dried Basil

Salt and Pepper to taste

Canola oil

6 Hamburger buns

Place all ingredients except oil and buns in a bowl and mix well. Shape into 6 patties. If mixture doesn’t hold together, add a little milk. Pan fry in oil until lightly browned on both sides. Serve on buns with condiment(s) of choice. Serves 6.

 

Hungarian Steak and Noodles

2 Apr

hungarian noodles Flavorful, continental entrée.

Recipe:

1 8 oz. package Egg Noodles

2 pounds Beef Round Steak, cut 1/2- inch thick

2 Tablespoons All-Purpose Flour

1 Teaspoon Salt

1/4 Teaspoon Pepper

3 Tablespoons Water

2 Tablespoons All-Purpose Flour

1 Tablespoon Instant Minced Onion

1/2 Teaspoon Garlic Salt

1/2 Teaspoon Worcestershire Sauce

1/4 Teaspoon Pepper

1 C. Dairy Sour Cream, room temperature

2 C. Cottage Cheese

Cook noodles; drain and set aside. Cut meat into serving pieces. Mix 2 tablespoons flour, salt and 1/4 teaspoon pepper; coat meat with mixture. Melt butter in large skillet; brown meat slowly. Add water, cover and simmer 1 to 1 1/2 hours or until tender. Remove meat from skillet. Blend 2 tablespoons flour, onion, garlic salt, Worcestershire sauce and 1/4 teaspoon pepper into drippings. Stir in 2/3 cup sour cream. Mix noodles with cottage cheese and sour cream sauce. Turn into a 2 1/2 Quart casserole dish; top with meat. Cover; bake in a preheated oven at 350 degrees for 25 minutes. Remove cover; spoon on remaining 1/3 cup sour cream. Return to oven for 5 minutes. Serves 8.

Barbecue Meatloaf

29 Mar

meatloafThis comfort food recipe is from my friend Christine Knapp Curtis in Florida. I like to serve Meatloaf with mashed potatoes and creamed corn for supper. Everyone has their own recipe for meatloaf and you can add lots of tasty ingredients to satisfy everyone’s individual preferences. We don’t particularly care for onions in our house but when I do use them, I like to use a white onion. White onions are not as strong and my family doesn’t mind them.

Very simple and very good!!!

1 pound ground beef

1/2 C. BBQ sauce

1/2 C old-fashioned or quick cooking oats, uncooked

1/2 C. finely chopped onion

1 egg, beaten

Mix all ingredients except 1/4 cup of the BBQ sauce. Shape into loaf into a 12×8 baking pan. Bake at 375 degrees for 45 – 50 minutes or until cooked through.

Let stand 5 minutes.

Top with remaining sauce.

Serves 4

Apricot Raspberry Glazed Ham

28 Mar

Apricot Raspberry Glazed HamThis delightful Ham would make a great Easter dinner main course! It is pretty simple too!!!

Ingredients:

1 Ready to Cook Bone In Smoked Ham 1/2 ( I prefer the shank end)

1/2 C. Apricot preserves

1/2 C. Raspberry preserves

1/4 C. Dijon mustard

Pre heat oven to 325 degrees. To prepare ham for glaze, once made, use a shallow pan on bottom 1/3 of oven. Using a sharp knife, score fatter side of ham in diamond pattern. Place ham face down in pan. Cover loosely with foil. Roast 1 1/2 hours. Mix preserves and mustard. Reserving half. Remove ham and brush with glaze. Continue to bake uncovered for 1 hour; brushing with more glaze every 20 minutes or so. Cook ham until an instant read meat thermometer reaches 160 degrees or higher.Remove ham from oven and let it rest for 20 minutes. Slice, transfer onto platter and serve with remaining preserve mixture.

Serves 8 with plenty of leftovers.