Tuesday, September 13, 2011

Ground Steak Patties

We had another yummy dinner on Saturday. The recipe said it served 4, but really it should have served 6, or even 8. I guess it depends on your size and appetite!

Anyway, start with 2 pounds of ground steak. Chop up one onion and one green pepper and mix it all together, along with about 1/4 cup of flour. Then form it into four patties and place in your Dutch oven. Next time we'll add some salt and pepper at this point as well.
Brown the patties on both sides and then dollop on a can of undiluted cream of mushroom soup.Cover and bake (more coals on top than on bottom) for about 30 minutes.
Check to make sure they're not pink in the middle.
And then serve them!
Delicious!!!

Potatoes Romanoff

Somewhere I came across a recipe for Potatoes Romanoff, and it looked so similar to our favorite potato casserole that I had to give it a try. I just wrote down ingredients, not measurements, because I knew it would be a forgiving recipe. However, I'll try to add amounts for you!Potatoes Romanoff

4-6 potatoes, baked in foil and chilled overnight, then peeled and grated
2-4 tablespoons, scallions or green onions, chopped
1-2 cups cheddar cheese, grated
1-2 cups sour cream
lots of salt and pepper

Combine everything and put into a greased casserole dish. Bake at 350° for 30 minutes.

That's it! It was very good. I think we'll stick with our regular recipe, though, because it adds butter and cream of mushroom soup, which is just more deliciousness, and cuts down on the tang of the sour cream. Also, I've always boiled my potatoes before grating them; it was nice to learn that this casserole works just fine with baked potatoes as well.

Monday, September 12, 2011

White Lasagna

We first tried this recipe 15 years ago, and unfortunately I have no idea who gave it to me. But since I didn't follow the recipe exactly, now it's mine. Feel free to make whatever changes YOU want to it!
White Lasagna - the 2011 version


1/4 cup butter
1 onion, chopped
1/3 cup flour
2 cups chicken broth
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley
1 can (4 oz.) mushrooms, undrained
12-16 oz. cottage cheese
1 egg
1/4 cup Parmesan cheese
12 ounces lasagna noodles, cooked and drained
1-2 cups diced cooked chicken
1-2 cups diced cooked ham
12-16 oz. grated Mozzarella cheese

Sauté onion in butter. Stir in flour, then chicken broth and milk. Bring to a boil to thicken, stirring frequently. Add salt, pepper, parsley and mushrooms and set sauce aside. In a small bowl, combine cottage cheese, egg and Parmesan cheese. Place 1/3 of the lasagna noodles in a greased 9x13" baking dish. Top with 1/2 the cottage cheese mixture, 1/2 the chicken and ham, and 1/3 of the Mozzarella cheese. Repeat the layers and top with remaining lasagna. Pour sauce over it all. Cover and bake at 350° for 30 minutes. Remove foil, top with last 1/3 of Mozarella cheese and bake for 10-15 more minutes.

Note: For those of you who care, the original recipe didn't call for the cottage cheese mixture or mushrooms, but since it did call for some white wine, and I use the mushroom liquid as a white wine substitute, I figured the mushrooms themselves would be delicious in this recipe, and they were. (How's that for a run-on sentence?)

Lime Philly Freeze

Time to try a new recipe! This one was in an old Kraft magazine and turned out quite nicely, although I did have to tweak the recipe a bit.
Lime Philly Freeze

20 Oreo cookies, crushed
1/4 cup butter, melted
2 pkg. (8 oz. each) cream cheese
1 can (12 oz.) frozen limeade concentrate, thawed
1 tub (8 oz.) Cool Whip, divided
2 teaspoons grated lime peel (didn't use)

Combine cookie crumbs and butter and press into foil-lined 9" square pan. (Note: the original recipe called for 12 cookies, but that wasn't nearly enough for the amount of butter and the pan size.) Beat cream cheese until creamy and and limeade. Stir in 2 1/2 cups of the whipped topping and spoon into crust. Freeze for 3 hours or until firm. When ready to serve, lift from pan and cut into squares. Top with remaining whipped topping and sprinkle with lime peel. (We used an Oreo garnish instead.) Makes 12 servings.

Note: This was quite tart. I noticed on the recipe link that now Kraft suggests using a 6 oz. can of limeade. That would probably be better. They also suggest trying different flavors of juice concentrate, including raspberry, lemonade, fruit punch or grape. We just might do that, because in spite of the tartness it was a delicious dessert!