Tuesday, April 12, 2016

Tried and True: Recipes To Share II




There was a nice amount of participation last month in the Tried and True post.  I hope that you will participate this month and if you didn't join us last month, please do this time around.  If you'd like to see last month's recipes, just check in the archives file in March 2016.

For my part,  I made two old favorites I haven't made in  quite a long while and I tried a couple of new recipes as well.  I'll share all four of them. 


http://shewearsmanyhats.com/mayonnaise-roasted-turkey/

I used a turkey breast roast, and greatly decreased the ingredients for the size of my turkey.  I forgot the rosemary entirely and look forward to adding that to my next try at this recipe.  Even though I had a bit of a disaster with the turkey roast falling apart when I removed the binding to stuff and rub.  If I use the Aldi turkey breast roast again, I'll be sure to have cooking twine on hand.  All in all, despite difficulties in executing the stuffing and despite over cooking, the roast was delicious.  It is going into my files to be used again and again.


http://realhousemoms.com/roast-beef-horseradish-cheese-baked-sliders/

This recipe is easy enough.  Surprisingly I found a block of Horseradish Cheddar at Aldi for just under $3.  It is, in my opinion, even better than that from the deli.  I made these using regular bakery dinner rolls.  I baked just enough for John and but put the rest in the freezer for a future meal.  I think they will reheat very well, much like the Marinated Sandwiches we like so well.

I shared Rhonda's Enchilada sauce on the lead post for this month's recipe which is one of my long time Tried and True recipes.  The other I made came from a 1980 Better Homes and Gardens magazine.  I tore it out that year, shortly after Amie was born and I've made it at least twice a year ever since.  I really liked it then and I really like it today.

Corn Moussaka

1 17-ounce can whole kernel corn, drained
1 1/2 pounds ground beef  *I've never used more than a pound in this recipe
1 tablespoon all purpose flour
1 8 ounce can tomato sauce
1/2 tsp garlic salt *I use 1 teaspoon minced garlic
1/4 teaspoon ground cinnamon
2 slightly beaten eggs
1 1 /2 cups cottage cheese with chives, drained *I have never noticed the part where it says to drain the cottage cheese!  I add 1 tablespoon dried chives to plain cottage cheese
1/4 cup grated Parmesan cheese
1 cup mozzarella cheese, shredded
slivered almonds (optional)

Spread corn in an ungreased shallow casserole, 10 x 7.  In medium skillet, brown ground beef.  Drain fat if necessary.  Add flour; cook and stir for 1 minute.  Add tomato sauce, garlic, and cinnamon.  Pour over corn in dish.  Bake at 350F for 15 minutes. 

Mix cottage cheese and eggs.  Spread over warm meat mixture.  Top with cheeses.  Sprinkle almonds on top of the cheese.  Bake 10-15 minutes more. *I usually end up baking a little longer.  The cottage cheese topping should be just soft set.  If it is a little wobblier than you feel comfortable with, cook up to 1/2 hour, but check every five minutes.  The point is not to cook the cheese dry and hard atop the meat mixture.


Lake Livin'  shared this:

Hello, I'm new! I'll introduce myself on the next post, but I have many recipes to share. I'll start with just one for now. I only make this during the holidays but it is a HUGE hit. My former coworkers almost threw a mutiny the year I didn't bring it to the Thanksgiving potluck. :) I don't know where I obtained the original recipe - it was typed on a small sheet of paper.

Sweet Potato Souffle

3 cup mashed sweet potatoes (baked) - ~3 large (I cook them in the microwave until soft, let them cool, then peel off the skin with my hand)
1 cup sugar
1/2 tsp salt
2 eggs
1/3 stick butter
1/2 cup condensed milk (I use fat-free)
1 tsp vanilla

Mix all ingredients together and pour into greased baking dish. Cover with topping.

Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (I use walnuts)
1/3 stick melted butter

Mix thoroughly and sprinkle over souffle.

Bake 35 minutes at 350.

Lana shared:   I can't remember what I shared last month so I hope these are not duplicates.

This is the best dip for veggies I have ever had. The herbs in the recipe are dried herbs even though it sounds like it calls for fresh. herbs.http://www.littlehouseliving.com/recipe-for-dill-dip.html

I absolutely love this salad. You can add chicken to make it a main dish.
http://www.fortheloveofcooking.net/2008/07/asian-noodle-salad.html

We love this chicken. I bake it in a dish in the oven.
http://diaryofarecipeaddict.blogspot.com/2011/07/sweet-spicy-bacon-chicken.html

An finally the egg salad recipe I tried recently. It does not get watery and change flavors in the fridge which has been something I hate about egg salad.
http://www.southyourmouth.com/2015/02/egg-salad.html

Looking forward to everyone's recipes! How do we find last month recipes?

This one sounds good to me, but like Colleen I shall change up the herbs.  I'm allergic to marjoram...

The sauce sounds good, I will try .I am sharing a recipe for a crowd, a brunch or maybe. It could be cut down & other meats substituted. I also added carrots, & celery & onions to my meat as I was making soup & had extra. I also used different spices since we don't like dill.
Beef Quiche in Cookie Sheet
• 2-crust pie crust recipe
• 1 pound ground beef.1 onion, chopped, 2 cloves garlic, minced
• 1/4 cup flour, S&P
• 5 eggs, beaten,2 cups half and half cream or evaporated milk
• 1 teaspoon dried dill weed, 1/2 teaspoon dried marjoram leaves
• 2 cups shredded Cheddar or Colby cheese
• 1 cup shredded Havarti cheese,1/4 cup grated Parmesan cheese
Line a 15x10" jelly roll pan with the pie crust, including up sides. I drop pieces of the pie dough around the pan and press until it covers the bottom and sides. Place in refrigerator while preparing the filling.Brown the ground beef, onion and garlic in a heavy skillet. Drain off any excess fat.
Beat together flour, salt, pepper, eggs, half and half, dill weed, and marjoram., Sprinkle ground beef mixture
into crust lined pan. Sprinkle with Cheddar and Havarti cheeses. Carefully and slowly pour egg mixture over cheese so it fills the pan. Sprinkle with Parmesan cheese., until filling is puffed and beginning to brown. Cut into squares to serve. Bake at 400 degrees for 25-35 minutes

Colleen

From Tammy comes this Blue Cheese Dressing.   I love homemade blue cheese dressing! 
I make our salad dressings as much as possible, and Greg loves blue cheese dressing. Here's the recipe I use. It calls for Maytag blue cheese, but I use much less expensive crumbles and it's still very tasty.

“Maytag Blue Cheese Dressing”
Place in mixing bowl:
1 C sour cream (I actually used part light sour cream and part homemade yogurt)
½ tsp. dry mustard
½ tsp. black pepper (fresh ground would be best)
scant 1/3 tsp. garlic powder
1 tsp. Worcestershire sauce
Blend two minutes at low speed (I used a hand mixer).
Add 1 1/3 C mayonnaise (NOT SALAD DRESSING); blend 30 seconds at low speed to mix, then blend two minutes at medium speed. Crumble 8 ounces Maytag Blue Cheese; add half to blended mixture; blend well at low speed. Add rest of crumbles, stir in by hand. Refrigerate 24 hours before using. Yield: 3 Cups

Kathy:  I tried the enchilada sauce, and it is so good. Much better than store brand. Thanks!
*We really like this too!  I made beef enchiladas for family this week while they were in and they raved over Rhonda's sauce. Now I must make more so I can put some in the freezer for future meals.*
Kathy also share this link and note: We like Taste of Home recipes...another one of our favorites...
Sesame ribs
http://www.tasteofhome.com/recipes/sesame-pork-ribs





10 comments:

Angela said...

Hi Teri, This has been a family favorite for many years- always what mt daughter asked for on her birthday! It comes from Miserly Moms by Jonni Mccoy.
INDIAN CURRY
2 cups meat (beef, chicken or fish)(I have always used turkey)
1 c chicken bullion (I use a smashed cube and 1 cup water)
5 T butter
1/2 c minced onion
6 T flour
4 1/2 t curry powder
1 1/4 t salt
1 1/2 t sugar
1/4 t ginger
2 c milk
1 t lemon juice
1 c diced apple (leave out when I don't have it)
Melt butter. Add onion and cook to golden. Add next 5 ingredients and stir into paste. Add bouillon and milk. Cook, stirring until thickened. Add meat and lemon juice before serving. Serve over rice.

Angela said...

Oh and now I want your marinated sandwich recipe!

Bell Tree Homestead said...

Seeing the sweet potato souffle recipe made me think of one of mine and Druid's favorites: Sweet potato bites/fries. To me, they taste like sweet potato souffle, but without all the fuss or extra fat. Druid eats them by the handfuls. Even B said they're "not bad," which considering he won't even look sideways at a sweet potato is really high praise.

Sweet potatoes
Brown Sugar
Cinnamon
Oil

The amounts aren't specific. I've made a single sweet potato before.

Slice em, dice em, cut em into fry-like sticks, just whatever makes you happy, and put em in a bowl that will hold em.

Now, you've got a couple of options. I know I said cinnamon and brown sugar up there, but that's only part of the truth. If you want them savory, you can just as easily use salt and pepper, chili powder for some kick, leave them plain, nobody is judging. I just particularly love sweet tater pie, souffle, casserole, candied sweet taters; sweet taters are just supposed to be sweet to me.

Anyway, once you've decided what you want on them, toss them with just enough oil to lightly coat them. Don't drown them in it. Then, sprinkle your chosen seasonings and toss till every one of them has at least something on it, if you are even using seasonings.

Put them on a cookie sheet, in a pie plate, in a casserole dish, or whatever, and bake them at 350 for 30-60 minutes. If you chunk them up really big, you need more time. If you're making small cubes for a toddler, you need less. Just poke em now and them with a fork or something, and when they're as tender as you want, pull them out.

Lake Livin' said...

Bell Tree Homestead, I've made sweet potato fries with dinner before, but never thought to make them sweet. Thanks for the idea!

Yes, my sweet potato souflee recipe is definitely a holiday only dish around here because it's not the healthiest way to use sweet potatoes, but it is SO GOOD. Everyone that's had it loves it. Last year I tried using less sugar, but I think it's best as the recipe calls for.

Bell Tree Homestead said...

@Lake Livin'

I absolutely love sweet potato souffle. I look forward to Thanksgiving particularly so I can have some. I have a pretty good recipe, and it's supposedly the family recipe, but I think they're keeping a secret ingredient from me or something, because mine never tastes like theirs. And it gets particularly weird and wonky when I try to make it a small batch, so as I am the only person in my house that likes the stuff, and if I made a huge casserole, I'd eat it, these fries, for lack of a better word, are my go to when I have a hankering. Yours is a little different from the one I have. I don't think ours calls for condensed milk. Maybe that's the richness missing when I try to make it.

Kathy said...

Yum! I see several recipes that I want to try.
Thanks!

Anonymous said...

Thank you for posting the corn moussaka recipe. I noticed it on your menu in the past and wondered how to make it.

Saryn

Lake Livin' said...

@Bell Tree Homestead, yes, it is a dangerous dish for me as well. "What? I'm not sneaking into the fridge late at night? I'm just making sure we're not outbof milk. Yeah, that's it!" :)

Angela said...

OH shoot- I forgot the best part of my recipe: serve topped with peanuts, raisins, and coconut!

Kathy said...

Thanks for the recipes! We really enjoyed the corn mousssaka! Yum! Will definitely be making it again.

I made the sweet potato souffle tonight, but I didn't add the topping part, and it was still delicious.