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
