Potato Chip Schnitzel

I found this website on Facebook.  Interesting article and occasional recipes.  This is a good one for your passover dinner.

Enjoy.  The Old Guy

You make want to eat dessert first in case you are too full after eating dinner to try this 'winner winner" easy peanut butter cake.

Peanut Butter Cake with Peanut Butter Frosting

Peanut Butter Cake with Peanut Butter Frosting

2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

PEANUT BUTTER-HONEY FROSTING

1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK

Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.

NOTE: You can double the frosting.  I did.

Enjoy.

The Old Guy

Copy Cat Wendy's Chili

Have you ever ordered something at a restaurant and thought "I wonder how they made that?" or "I wish I could make that at home".  Well now is your chance.  A copy cat Wendy's Chili.


Ingredients

• 2 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 C chopped celery
• 1 46 oz bottle of tomato juice
• 1 29 oz can tomato sauce
• 1/4 C chili powder (more or less to taste)
• 2 tsp ground cumin
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1/2 tsp white sugar
• 1/4 tsp cayenne pepper
• 1 14.5 oz can diced tomatoes
• 1 15 oz can light red kidney beans, drained and rinsed
• 1 15.5 oz chili beans

Directions

• In a large pot over medium high heat, brown the ground beef along with the onion, bell pepper and celery. Drain after cooking and return to the pot.
• Add the remaining ingredients to the pot, mix well and bring to a boil. Reduce heat and simmer for 2-3 hours.

Enjoy topped with cheese and sour cream or crackers. Or you can enjoy alone. For one of our leftover chili nights, I cooked some elbow macaroni and we had chili mac. You can’t go wrong with chili mac.

Enjoy
The Old Guy

What to do with your left-over Corned Beef

For a different casserole from the ordinary, this Reuben Casserole is sure to be a hit.  The Reuben Quiche is a winner too.

It has all the ingredients of a Reuben sandwich, but in the form of a casserole.

Reuben Casserole

Ingredients

• 1/2 cup chopped onion
• 1 medium tart apple, peeled and chopped
• 1/4 cup butter, divided
• 1 cup chopped cooked corned beef
• 1 cup sauerkraut, drained
• 1/2 teaspoon caraway seeds
• 1/4 cup Thousand Island salad dressing
• 1 cup (4 ounces) shredded Swiss cheese
• 2 slices rye bread, cubed and toasted
• 1 jar (2 ounces) diced pimientos, drained
• 1 medium green pepper, cut into 1/4-inch rings

Directions

• In a saucepan, saute onion and apple in 2 tablespoons butter until tender. Stir in beef, sauerkraut and caraway seeds.
• Spoon into an ungreased 2-qt. casserole. Drizzle with salad dressing; sprinkle with cheese. Toss croutons with remaining butter; sprinkle over cheese. Top with pimientos and pepper.
• Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 4 servings.
•  
• Enjoy
• The Old Guy

Good Stuff for St. Patrick's Day

Irish Beef Dinner

• 2 medium Yukon Gold potatoes                                    

• 2 small parsnips

• 3/4 pound lean ground beef (90% lean)
  

• 1 medium onion, chopped

• 2 cups finely shredded cabbage

• 2 medium carrots, halved and sliced

• 1 teaspoon dried thyme

• 1 teaspoon Worcestershire sauce

• 1 tablespoon all-purpose flour

• 1/4 cup tomato paste

• 1 can (14-1/2 ounces) reduced-sodium chicken or beef broth

• 1/2 cup frozen peas

• 3/4 teaspoon salt, divided

• 1/2 teaspoon pepper, divided

• 1/4 cup 2% milk

• 1 tablespoon butter
  

Peel potatoes and parsnips and cut into large pieces; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

• Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cabbage, carrots, thyme and Worcestershire sauce.
• In a small bowl, combine the flour, tomato paste and broth until smooth. Gradually stir into meat mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in the peas, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Drain potatoes and parsnips; mash with milk, butter, remaining salt and pepper. Serve with meat mixture. Yield: 4 servings.