Thursday, April 22, 2010

Oatmeal Patties

In a large mixing bowl, whisk 6 eggs with 1/2 T of poultry seasoning
Meanwhile, in a large frying pan, saute 1/2 chopped onion, 2 cloves minced garlic, 2 T veg oil, and a dash of salt
Add to egg bowl.
Then to bowl, add 1 slice of bread, crumbled (the heel works well), approx 2 cups of oatmeal-- enough that it's not soupy but you don't want it dried out either. Stir well!
Spoon oatmeal/egg mixture onto previously used frying pan into 6 "patties." Make sure there is some oil in the bottom of the pan. Over the top, pour 2 cans cream of mushroom (or something) after mixing with with about 1/2 can of water. Simmer 20-30 min flipping constantly.

Sausage Topped Polenta

I found this recipe in a Taste of Home cookbook and really enjoyed it. The flavors complimented each other well, and it was different from the standard fare around here.

1 pound bulk pork sausage
1 6oz can tomato paste
1 1/2 cups water
1 Tbl minced parsley
1 tsp sugar
1/2 tsp dried basil

3 cups water (divided)
1 tsp salt
1 cup cornmeal

1 cup shredded mozzarella cheese

In a skillet cook the sausage until no longer pink. Drain. Add remaining sauce ingredients. Bring to a boil and then simmer while you finish the recipe.

In a saucepan, bring 2 cups water and 1 tsp salt to a boil. Combine cornmeal and 1 cup of water together until well blended, then stir into boiling water. Return to a boil, stirring constantly. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Spoon polenta into a greased 9 inch round baking pan and cool 15-20 minutes, or until set.

To serve cut a wedge of the polenta, sprinkle with cheese, and top with the sausage sauce.

Tuesday, April 20, 2010

Cheeseburger Chowder

I made this last night with some ground beef I had precooked and in the freezer. Then last night on the news I saw that it was recalled from Winco for possible E-coli contamination. Nice. At least the kids didn't want any soup. Besides the possible food poisoining threat, the soup was delicious and fast to throw together.

1/2 pound ground beef (without E-coli preferred)
1 can condensed cheddar cheese soup
1 3/4 cups milk
1 cup frozzed hash brown potatoes (I used the little chunky ones)
1 4oz can chopped green chilis
1 Tbl taco seasoning
1 Tbl dried minced onion
1/2 tsp chili powder
(I didn't use, but a can of corn would make a good addition, too.)
In a pot cook beef until no longer pink and drain. Stir in the remaining ingredients. Bring to a boil, and then simmer for at least 5 minutes. Garnish with crushed tortilla chips, shredded cheese, and green onions. Makes 2 hearty bowls.

Thursday, April 15, 2010

Berry French Toast Bake

(I have a few crazy children who don't like berries, so I didn't put them over the entire thing.)

12-1" slices French bread (stale is better)
5 eggs
2 1/2 cups milk
1 cup brown sugar (divided)
1 tsp vanilla
1/2 tsp nutmeg
1 c pecans (or walnuts)
1/4 cup melted butter
2 cups berries (I used mixed, but anything works)

Place bread in a greased 9x13.

In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg. Pour over the bread. Cover and refrigerate 8 hours or overnight.

Remove from fridge 30 minutes before baking.

Sprinkle nuts over mixture. Combine remaining brown sugar and butter and drizzle over the top.

Bake at 400 degrees for 25 minutes. Sprinkle with berries and bake 10 minutes longer, or until knife inserted in the center comes out clean.

Sunday, April 11, 2010

Chocolate Butterscotch Pie

First, entice your little helpers to assist you.
Make up one large box of chocolate pudding, according to the pie directions (this means using less milk than for pudding).
Pour into pre-made pie crust until half-full. Fill in the top half with cool whip and sprinkle with butterscotch chips.

Thursday, April 8, 2010

Beef Taco Bake

1 pound ground beef

1 can (10 3/4 ounces) Tomato Soup

1 cup Salsa

1/2 cup milk

6 flour tortillas

1 cup shredded Cheddar cheese

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.


This was delicious and I will definitely make it again!

It really tasted like enchiladas but was SO much easier.

You could easily make it with chicken instead or add something else inside like chiles or olives. We garnished with diced tomatoes and sour cream.