- Sunday, 26 March 2017 10:40
Patty Melt Casserole
2 yellow onions, diced
2 tsp. sugar
1 Tbsp. vegetable oil
1 cup mayonnaise
1/2 cup ketchup
4 Tbsp. minced dill pickles, divided
1 1/2 lbs. ground round
1 Tbsp. Worcestershire sauce
1 Tbsp. minced fresh garlic
2 tsp. black pepper
1 tsp. each kosher salt and caraway seed
2 Tbsp. flour
1 cup low sodium beef broth
6 slices marble rye bread
12 oz. shredded Swiss or cheddar cheese
1 bag frozen crinkle cut French fries, 33 oz
Preheat oven to 450. Caramelize onions with sugar in oil in skillet over medium low heat, covered, 20 to 25 minutes.Meanwhile, whisk together mayonnaise, ketchup, and 2 Tbsp. pickles for dressing.
Add ground beef, Worcestershire, garlic, pepper, salt and caraway seed to skillet increase heat to high and cook til meat is browned. Drain and discard all but 2 Tbsp. drippings.
Stir in flour, cook 3 minutes. Stir in broth and 1 cup dressing; cook to thicken into gravy.
Layer 3 bread slices in bottom of a 7 x 11 inch baking dish. Top bread with a third of the cheese, meat mixture, remaining 3 bread slices another third of cheese and French fries. Cook casserole til fries are crisp, 20 to 25 minutes.
Preheat broiler to high with rack 6 inches from element. Sprinkle remaining cheese over casserole and broil til cheese melts, 3 minutes. Drizzle casserole with some of the dressing and sprinkle top with remaining 2 Tbsp. pickles. Serve remaining dressing on the side. Serves 6
- Saturday, 25 March 2017 08:34
1 can potato soup
1 can cream of celery soup
1 pint sour cream
1 cup diced, sharp cheddar cheese
1 red onion, chopped fine
1 (33 ounce) package of frozen hash browns (do not thaw)
Salt and pepper to taste
Mix all ingredients together in a 3 quart casserole. Sprinkle with paprika and bake 1½ hours at 350°.
- Thursday, 16 February 2017 13:20
Leek, Bacon & Potato soup
6 slices thick-cut bacon, cut into 1-inch pieces
1 tablespoon olive oil
1 medium-size onion, chopped
2 large carrots, peeled and sliced
2 leeks, white and pale-green parts, sliced thin (see Note on cleaning)
4 cups chicken broth
4 cups peeled, diced potatoes (about 3 medium-size or 1-1/2 pounds total)
1/8 teaspoon cayenne pepper
1 1/4 cups shredded cheddar cheese
1.In a large deep pot or saucepan, cook bacon on medium-high heat for 5 minutes, until crisp. Drain on paper towels. Discard grease; wipe out pan.
2.In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook for 2 more minutes. Add broth, potatoes and cayenne. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 to 25 minutes, until potatoes are tender.
3.Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.
- Sunday, 12 February 2017 13:06
8 large baking potatoes
1/2 lb. turkey, cubed
1/2 lb. ham, cubed
1/2 lb. Cheddar cheese, cubed
1/2 lb. Provolone cheese, cubed
1/2 cup melted margarine
2 green peppers, chopped and sauteed
1 medium onion, chopped and sauteed
Bake potatoes. When cool, scoop out pulp, leaving 1/3 inch around shell.
Combine turkey, ham, cheeses, peppers and onion. Mix with potato pulp and margarine and put back into shell. Bake at 375 degrees until cheese melts.
Top with sour cream and sprinkle with bacon.
- Tuesday, 07 February 2017 12:51
French onion soup
Makes 4 servings
3 medium onions, peeled and thinly sliced
3 tablespoons butter
1 tablespoon flour
2 cups beef broth
1 cup dry white wine
Salt and pepper to taste
Croutons: 1/2 pound French bread, cubed
3 tablespoons melted butter
1/2 cup grated Swiss or Gruyere cheese
1. In a medium stock pot, over low heat, saute onions in butter until
golden and soft, about 1 hour. Stir in flour. Add broth, wine, salt
and pepper. Simmer over low heat for 1 hour.
2. Bake bread cubes in a preheated 350-degree oven until brown, about
10 minutes. Toss with melted butter.
3. To serve: Divide croutons among 4 individual oven-proof bowls,
mounding in the center. Ladle soup over croutons and sprinkle cheese
on top. Set bowls under the broiler until cheese has melted and
begins to turn brown, about 2 to 3 minutes. Serve immediately.