Gold Nugget Meat Pie

This is a quick and easy meal to prepare that your family is sure to love. You can also put some instant potatoes over the top to make it look more like a pie. It is a complete meal all by itself. You can use less onion if you want.  We like a lot of onion, and the onions we buy are not all that big.  If you have a huge onion, then cut it in half and use one half for the meat mixture and the other half for the filling.

Crust Ingredients

1 c. soft bread crumbs
1/2 c. milk
1 egg, beaten
1 Tsp. Worcestershire sauce
1 tsp. salt
3 Tbs. ketchup
3/4 lb ground beef
2 cloves garlic, minced
1 onion, chopped

Filling Ingredients

1 onion, chopped
2 Tbs. butter
1 (12 oz) can whole kernel corn, drained
1 (16 oz.) can diced tomatoes
1 tsp. salt
1/2 tsp. basil

Directions

In a large bowl, soften bread crumbs in milk for about 5 minutes. 

Mix in the egg, Worcestershire sauce, salt, ketchup, ground beef, garlic, and onion.

Press the meat mixture on the bottom and sides of a 10-inch pie pan or a casserole dish.  

Bake at 350° for 40 minutes. Drain grease if desired. 

As the crust is baking, begin making the filling.

Filling

Sauté onion in the butter.  

Add the whole kernel corn, tomatoes, salt and basil.  Bring to a boil, then reduce heat. Simmer for 10 minutes.  

Pour hot corn and tomato mixture into the baked meat crust. 

Return to the oven and bake 5 to 10 minutes longer, or until the meat is completely done.

 Brownies

Brownies. These are quick and easy to make and such a good treat. You can serve these brownies with frosting on them, or leave the frosting off.

Ingredients

1 1/2 c. flour
2 c. sugar
10 Tbs. cocoa
1 tsp. salt
1 c. butter, margarine, or shortening, softened
4 eggs
2 tsp. vanilla
2 Tbs. Karo syrup
1 c. nuts, chopped (optional)

Directions

Preheat oven to 350­°

Mix the flour, sugar, cocoa and salt together. 

Add the butter, eggs, vanilla, and Karo syrup. Beat for 3 minutes.

Stir in nuts if desired. 

Pour into an ungreased 9 x 13-inch cake pan. Bake for 30 minutes. 

Frost if desired. Recipe below.

Frosting

Chocolate Frosting Recipe

Ingredients 

6 Tbs.  butter margarine
2 2/3 c. powdered sugar
1/2 c. cocoa
1 tsp. vanilla
1/4 to 1/3 c. milk

Directions

In a large bowl, cream the butter and powdered sugar until light and fluffy.  It can take about 5 to 7 minutes.  

Turn the mixer to low and gradually add cocoa.  Add vanilla and beat well.  

Pour in milk, beating as you pour.  Continue to add the milk until you have it at the right consistency to spread over the brownies.

Spread over cooled brownies. Cut into bars.

 Spaghetti and Meatballs

 Ingredients

Sauce

1 onion, chopped
1 sweet pepper, chopped
1/2 Tbs. oil
1 large can plus 1 medium can tomatoes
2 cans tomato paste
1 can mushrooms, drained
2 hot peppers
1 tsp. basil
salt and pepper
1 pkg. spaghetti, cooked

Meatballs

1 sweet pepper, chopped fine
1 onion, chopped fine
1 tsp. basil
2 eggs
salt and pepper
8 crackers, crumbled
1 hot pepper, chopped fine
2 to 4 garlic cloves, minced
2 lbs. ground beef

Directions

Heat oil in a large sauce pan. Sauté the onion and green pepper in the oil until tender.
Add the tomatoes, tomato paste, mushrooms, hot pepper, and basil. Season with salt and pepper to taste..
Bring to a boil, then turn the heat to low. Simmer for about 2 hours, stirring occasionally to keep it from burning on the bottom.
As the sauce is simmering, begin making the meatballs and put the water on the stove to boil to make the spaghetti. Cook the spaghetti according to package directions.  Drain the spaghetti when it is done.

Preheat oven to 400° Line a large baking sheet or cookie sheet with parchment paper, or lightly grease the bottom, so the meatballs do not stick.

In a bowl, combine sweet pepper, onion, basil, eggs, crackers, hot pepper, and garlic cloves.  Add salt and pepper as desired.  

Mix in the ground beef until combined.  It is important to not overwork the meatballs, or they will be tough.  

Roll into 1-inch meatballs and place on prepared baking sheet or cookie sheet. Bake for 15 to 20 minutes, or until the meatballs are browned and cooked through.   Pour sauce and place meatballs over hot spaghetti.  You can sprinkle some Parmesan cheese over the top and serve with toasted garlic bread.    

Chili Con Carne and Rice

 

This Chili Con Carne and Rice dish is our version of the Hamburger Helper Chili. Instead of using macaroni, we use quick cooking rice.  This recipe is just as easy as using the box mix, but it tastes so much better.  And we know what is going into our food, vs. what else did they put in those little packets.  

Ingredients

1 1/2 lb ground beef
1 onion, chopped
2 1/2 c. water
2 tsp. garlic powder
1 Tbs. cumin
1 1/2 to 2 Tbs. chili powder
1 1/2 to 2 Tbs. paprika
1 tsp. salt
Pepper to taste
Dash red pepper
2  beef bouillon cubes
1/4 tsp. Tony Cacheries Original Creole (optional)
1/4 c. flour
1/2 c. cold water
2/3 c. Minute rice

Directions

Brown the ground beef and onion together in a heavy cast iron skillet. Drain excess grease.

Add garlic powder, cumin, chili powder, paprika, salt, pepper, red pepper, beef bouillon cubes and Tony Cacheries Creole seasoning. Stir to coat the meat. 

Pour in the water, stir to combine.   Bring to a boil.

In a small cup or dish, mix flour and 1/2 cup cold water until smooth.  Pour into the hamburger mixture stirring constantly to keep it from clumping.

Add minute rice. Cover and simmer for 10 to 15 minutes or until rice is tender and cooked, stirring occasionally. Add more water if necessary.

Serve with cheese over the top, or melted cheese sauce if you have that.

 Oatmeal Crispies

Oatmeal Crispies are one of my family's favorite cookies to bake and eat.  They are quick and easy to mix up and the dough will keep in the refrigerator for 2 weeks or more.  That way you can have delicious, fresh baked cookies right out of the oven whenever you want. The recipe calls for shortening, but you can use equal amounts of butter and shortening for a delicious butter flavor.  

Ingredients

1 c. shortening
1 c. white sugar
1 c. brown sugar
2 egg
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 3/4 c. flour
3 c. quick-cooking oatmeal
1/2 c. nuts, chopped (Optional)
1/2 c. raisins (Optional)

Directions

Preheat oven to 350°.

Cream shortening, white sugar and brown sugar until light and fluffy.

Beat in eggs, one at a time, beating well after each addition. Mix in the vanilla.

Add the salt, baking soda, nutmeg, and cinnamon and mix well.

Gradually add the flour.   Stir in the quick-cooking oatmeal and the nuts.

Drop by tablespoonfuls about 2-inches apart onto ungreased cookie sheets. Flatten lightly with a fork like you do with peanut butter cookies. 

Bake for 10-12 minutes, or until lightly browned. Allow to cool a couple of minutes before removing to finish cooling on wire racks.

 Seasoned Pork Chops over Scalloped Potatoes

This is a dish my mother made quite often.  She didn't always have a lot of time to cook as she was  busy with gardening and taking care of her family. I still make this dish for my family as well which stirs up fond memories of then I was growing up.. 

Ingredients

1 Tbs. flour
1/4 to 1/2  tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. pepper
1/2 tsp. paprika
4 pork chops
1 Tbs. oil
5 to 6 potatoes, peeled and thinly sliced
1 onion, thinly sliced int o half rings
1 c. chicken stock or broth
1 (10¾ oz.) can cream of mushroom soup
1¼ cups milk or use the empty can of cream of mushroom soup
Salt and pepper to taste

Directions

Preheat oven to 350°

In a small bowl, combine flour, garlic powder, onion powder, chili powder, pepper and paprika together.  Set the seasoning blend aside.

 Take the pork chops out of the refrigerator. Allow them to rest for 30 minutes at room temperature. 

 Pat the pork chops dry with a paper towel. Rub both sides of the pork chops with the seasoning blend.  

In a large cast iron skillet, heat the oil over medium heat. Sear the pork chops until golden brown.This should take 2 to 3 minutes. Turn the pork chops over and sear the other side. Remove the pork chops from the skillet and place on a plate.

In a small bowl combine the cream of mushroom soup and milk together until smooth.

Layer the potatoes and onions in a large casserole dish. Season the layers with salt and pepper as you go. Place the pork chops on top. Pour the cream of mushroom soup and milk mixture over the top.

Cover and bake for 30 minutes. Remove the lid and bake for another 30 to 40 minutes or until the potatoes are tender.

Dry Onion Soup Mix

We've all seen those little packets of dry onion soup mix at the grocery store.  They are often expensive for what little bit you get, and oftentimes, the main ingredient is salt.  Instead of buying those packages the next time you go to the store, why not make your own.  It is so easy and most, if not all the ingredients, you will already have on hand.

Dry onion soup mix is an easy way to add flavor to many different recipes.  It's great for the times you need a quick and easy vegetable dip. Just mix it with some sour cream and it is done.  Try adding it  to your favorite meatloaf recipe, lasagna, or meatballs. The ideas are almost endless.

Ingredients

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
4 cubes of beef bouillon, crumbled fine
1 teaspoon sugar
1/2 teaspoon ground pepper

Directions

Find a small jar with a tight fitting lid. 

In a small jar, add the minced onion, parsley flakes, onion powder, turmeric, celery salt, sea salt, beef bouillon, sugar and ground pepper. Secure the lid and then shake the jar to thoroughly combine the ingredients together.  

Before using, shake the jar to redistribute the ingredients. 

For every package of dry onion soup mix, use 4 tablespoons of your mixture.  Store the jar in a dry, cool place.