Print Recipe Tater Tot Casserole Another classic midwestern casserole from my Childhood; better and healthier (sort of ) than the average tater tot hot dish. Author: Dave Ingredients2 can Frenched Green Beans1 can Cream of Mushroom Soup1 small pnion diced1 lb Ground BeefSaltBlack Peppertater […]
Tag: Family Recipes
Print Recipe Stuffed Peppers Mom’s Stuffed peppers. Author: Dave Ingredients15 oz Tomato Sauce1 tsp sugar1 tsp dried basil1 tsp salt2 cup cooked rice3 green peppers large1 onion small, diced3/4 lb Ground Beef1/2 cup grated cheddar InstructionsHalf and clean the peppers and cook in microwave for […]
- 4 eggs
- 1.33 Cup Milk
- 1.33 Cup All Purpose Flour
- 4 Tbsp. Melted Butter
- .5 tsp. Salt
- Preheat oven to 400 degrees WITH pan in it, on the lower rack of the oven.
- While oven and pan are preheating combine all ingredients- a blender works best to ensure they're combined with a maximum amount of air in the batter.
- Remove pan from oven and, while still hot, grease cups and fill to roughly 3/4 full with batter.
- Return to 400* oven for roughly 40 minutes. DO NOT open oven otherwise you run the risk of the popovers not getting hot enough and not 'popping.'
- When finished, remove from oven, let cool slightly, then puncture with a small knife letting the steam escape. This will keep them from getting too soggy due to excess steam.
- Popovers can also be 'spruced up' a bit by using a compound butter, or adding a cube of cheese after the batter has been poured into the hot cup. I recommend multiple small diced cubes of cheese, 3mm or so cubed. Larger cubes tend to sink to the bottom of the batter and just end up in the base instead of throughout the popover.
- While I have no actual 'proof' if this is helpful, observational evidence points to room temperature batter giving superior results.
- Another 'trick' I've read is to start at 450* for 20 minutes then reduce heat (again, without opening the oven) to 350* for the last 10 to 15 minutes. I like the way I wrote it in the recipe.
Print Recipe Mrs. Kluski’s Chicken Soup Course: SoupCuisine: American Author: Dave Ingredients2 cups Egg Noodles10 cups Water Enough for 2 packets dry soup1 cup Onion diced1 cup Celery chopped1 cup Carrots chopped1 Chicken cooked and cut into bite sized pieces2 packages Dry Chicken soup Can […]
Green Bean Caserole
- 2 cans Frenched Green Beans
- 1 can Cream of Mushroom Soup
- 1 Can French Fried Onions
- Salt to taste
- Black Pepper to taste
- Pre-heat oven to 350 degrees
- Fold all into oil sprayed casserole with 1⁄2 the onions
- Bake for 35 min.
- Put last half of onions on top of casserole
- Finish baking for 10 Min.
Chicken Brunswick Stew
- 1 Whole Chicked
- 1 Onion Diced
- 28 oz. Crushed Tomatoes sweetened with 1/3 cup sugar
- 16 oz. Creamed Corn
- 1 cup ketchup
- 1 Tbsp liquid smoke
- 1 Tbsp Vinegar
- 1 Tbps Worcestershire sauce
- 1/2 cup Barbecue sauce
- celery salt
- Black Pepper
- In a large pot, place the chicken and enough water to cover chicken and bring to a boil.
- Cook chicken until the meat falls off the bone; about 45 min.
- Drain the chicken and reserve 2 cups of stock.
- Remove the skin and bones and coarsely chop meat.
- In a separate pot, mix the chicken and remaining ingredients.
- Simmer slowly for 30 minutes, stirring often to prevent sticking.
- Add a little bit of the stock if the stew becomes too thick.