Biscuit Hamburger Bake

This recipe is comes from my mother's recipe box. It is a quick and easy meal to prepare. Comfort food for you and your family.

Ingredients

2 cups enriched flour
2 teaspoons baking powder
3/4 teaspoons salt
2 cups shortening
1 slightly beaten egg
1/2 cup milk
1 pound ground beef
1 onion, chopped
1 sweet pepper, chopped
3 cloves garlic, minced
salt and pepper to taste
1/8 teaspoons pepper
1 tablespoon prepared mustard
1/4 cup chili sauce

Parsley Sauce 

3 Tbs. butter
3 Tbs. flour
3/4 tsp salt
1/4 tsp. pepper
1/2 c. milk
2 Tbs. minced parsley
1 1/2 tsp celery salt
1 tsp. Worcestershire sauce

Directions

Preheat oven to 425. Lightly grease an 8 x 8 x 2-inch pan.

Brown the ground beef, onion, and green pepper together until the beef is no longer pink and the vegetables are tender. Season with salt and pepper. Drain off fat.

Stir in prepared mustard and chili sauce. Set aside while you prepare the biscuits.

In a bowl, mix flour, baking powder and salt together.  Using 2 dull kitchen knives, cut the shortening into the flour until it is the size of small peas. Make a well in the center of the mixture.

In a small bowl, mix the egg and milk together. Pour in the milk and egg mixture into the well you make in the flour. Mix only until the dough follows the spoon around in the bowl.

Divide the dough in half. Place the dough on a lightly floured surface.  Roll or lightly pat each dough half into an 8-inch square. Place one half of the dough in the bottom of a greased, 8x8x2 inch pan. 

Place the meat mixture over the biscuit dough. Top with remaining biscuit dough.

Bake for 25 minutes.  As the hamburger biscuits bake, prepare the Parsley Sauce. 

Make white sauce by melting butter.  Whisk in the flour and cook for 2 minutes over medium heat.  Stirring constantly add the salt, pepper, milk, parsley, celery salt and Worcestershire sauce. Cook and stir until the sauce comes to a boil. Boil for 1 minute. 

Cut into squares and serve with parsley sauce.

Roasted Chicken and Vegetables

 

This is an easy and simple way to make Roasted Chicken and Vegetables. It just takes a few minutes to prepare, and then you put it into the oven and bake, leaving you free to enjoy your day or evening. You can also add different vegetables like, zucchini, peppers, tomatoes or squash.

Ingredients

1/2 tsp. paprika
3/4 tsp. salt
1/2 tsp. pepper
1 tsp. rosemary
2 lbs. potatoes, cut into bite size cubes
1 onion, chopped
2 carrots sliced into round rings
3 cloves garlic, minced
2 Tbs olive oil
6 chicken thighs, with or without the skin
salt and pepper to taste
Garlic powder
onion powder

Directions

Preheat oven to 300° or 170°, depending on how long you want to bake it. See notes below.

In a small bowl, combine paprika, salt, pepper, and rosemary.

In a large baking pan, combine potatoes, onion, carrots, garlic and olive oil.  Toss to coat the vegetables with the oil. Season the vegetables with the seasoning mixture of paprika, salt, pepper and rosemary.

Season both sides of the chicken pieces with salt, pepper, garlic powder and onion powder. Place chicken on top of the vegetables in a baking pan.

Bake at 300° for 1 hour, or at 170° for 8 hours to 10 hours. Bake until the meat falls off the bone and the vegetables are tender.  We like cooking ours low and slow. Not only does this give the meal a great flavor, it gives you very tender meat.

Hartwell Farm Corn Pudding

 

This is an old recipe I found in my mother's recipe box. It is such an easy recipe to put together with squares of cheese and bacon over the top, in a checkerboard fashion.

Ingredients

1 (16 oz.) can cream-style corn
1 c. medium-fine dry bread crumbs
1 c. milk
1 sweet pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
4 ounces sliced cheddar cheese, cut into 1 1/2-inch squares
3 to  4 slices bacon, in 1 1/2-inch lengths

Directions

Heat oven to 325° .

In a bowl, mix cream corn, bread crumbs, milk, green pepper, salt, and pepper.  

Pour the cream corn mixture into a casserole dish or 8 x 8-inch baking pan.

In an alternating pattern, arrange pieces of cheese and bacon across the top.  Bake for 1 to 1 1/2 hours. 

Dishpan Cookies

 You will need a big bowl or clean dishpan to mix up these cookies. This recipe gives you a big supply of cookies if you need to bake cookies for a large group of people. Of course, they work equally well to bake them up and store in the freezer for your own family, too. That way, you just bring out the cookies as needed. 

Ingredients

2 c. brown sugar
2 c. granulated sugar
2 c. vegetable oil,  margarine or butter
4 eggs
2 tsp. vanilla
2 tsp. soda
1/4 tsp. baking powder
1 tsp. salt
4 c. flour
1 1/2 c. oatmeal
1 c. chopped pecans or walnuts (optional)
1 c. chopped dates (optional)
1 c. raisins (optional)
2 c. coconut
4 c. cornflakes
1 (6 oz.) pkg chocolate chips

Directions

Cream brown sugar, granulated sugar, vegetable oil, eggs and vanilla together until light and fluffy.

Stir in soda, baking powder, salt and flour until thoroughly combined.

Add oatmeal, nuts, dates, raisins, coconut, cornflakes and chocolate chips.  Mix well.

Bake at 350° for 8 to 10 minutes, or until edges are lightly browned. Cool on wire racks.

Blue Cheese Salad Dressing

Serve this thick and creamy blue cheese dressing as a dip, or poured over a wedge of lettuce. You can add more blue cheese if you want more blue cheese flavor. 

Ingredients

2 1/2 oz blue cheese, crumbled
3 Tbs. buttermilk
3 Tbs. sour cream
2 Tbs. mayonnaise
2 tsp. white vinegar
1/4 tsp. sugar
1/8 tsp. garlic powder
2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 c. green onion, chopped (optional)
salt and pepper to taste

Directions

In a small bowl, combine the blue cheese and buttermilk. Using a fork or the back of a spoon, break up the blue cheese by mashing it against the side of the bowl until it is the size of small curd cottage cheese. 

Stir in sour cream, mayonnaise, white vinegar, sugar, garlic powder, Worcestershire sauce, dry mustard and green onion. Mix until well blended. You can use a blender or an immersion blender to mix it up as well. This gives you a very smooth dressing.

Season with salt and pepper.

 Wacky Cake

Don't be fooled by the name of this cake. This moist cake is so quick and easy to make. It is one that my family requests often. When you need a dessert fast, this is the one won't let you down.

Ingredients

3 c. flour
2 c. sugar
2 Tbs. cocoa
2 tsp. baking soda
2 c. cold water
2 tsp. vanilla
2 Tbs. vinegar
3 /4 c. oil

Directions

Mix the flour, sugar, cocoa and soda together in a large mixing bowl. Add water, vanilla, vinegar and oil, mix well.

Pour in greased cake pan and bake 350° for 35 minutes or until toothpick inserted in the center comes out clean.

When the cake has cooled, frost if desired. Or sprinkle powdered sugar over the top.

Smothered Chicken Fried Pork Chops

Ingredients

6 to 8 lean pork chops, 1-inch thick
1 egg
2 Tbs. water
1/2 c. flour
1 Tbs. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 to 1/2 tsp. pepper
2 Tbs. oil
1 can cream of mushroom soup or chicken-rice soup
1 c. milk
3 to 4 potatoes washed and quartered
1 onion, sliced thinly into half rings

Directions

In a pan, or shallow bowl, beat the egg and water together.

In a low sided pan or bowl, mix the flour, salt, mustard, and garlic powder together. 

Dip the pork chops in the egg mixture. Let the excess egg drip off. Dredge the pork chops in the flour mixture. Set aside on a pan or rack for a few minutes. This helps the coating to stay on the meat and not fall off during frying. 

Heat the oil in a skillet.  Brown both sides of the pork chops. You don't need to cook the pork chops all the way through, you just want them to be nicely browned.  

Combine chicken-rice soup and milk together.  Hint: You can fill the empty soup can almost full of milk instead of using a measuring cup.

Place the pork chops in a Crock Pot or in a casserole dish that has a lid. Place the potatoes over the pork chops and add the onions.  Pour the soup and milk mixture over the top. Cook on low 6 to 8 hours; high for 4 hours.  Or bake in the oven at 200° for 6 to 8 hours.