Corn for a Crowd

English: Award-winning stalks of corn or maize (Zea mays) at the Olmsted County Fair in Rochester, Minnesota. (Photo credit: Wikipedia)On October 18, 2011 I posted a method on how to cook corn on the cob, in the microwave without leaving any :"silk" on the corn.  With corn season here, revisit that post.  You will be glad to did.

Now...if you are having a party and need a couple of dozen corn for your guests, try the following "Corn for a Crowd" tip.

Shuck corn and place in a clean insulated picnic cooler.
Pour boiling water over the top of  the corn (about 2 quarts per dozen); close the lid and let sit for 30 minutes.
Drain the cooler and keep the lid closed.  The corn will stay warm for about 2 hours.

Enjoy
The Old Guy

Dilled Green Beans

green beans (Photo credit: Chasqui (Luis Tamayo))Serve these beans as a "go with" when grilling.  They are really tasty and simple to prepare.

Dilled Green Beans

2 quarts water
2 pounds fresh green beans, washed and trimmed
1 teaspoon salt
2 teaspoons mustard seed
2 teaspoons dried dill weed
1 teaspoon red pepper flakes, (or less if you don't want em too hot)
1 teaspoon dill seed
4 cloves of gatlic, minced
2 cups white vinegar
2/3 cup sugar
2 cups water

Bring 2 quarts of water to a boil.  Add green beans and boil for 5 minutes or until beans are just tender.  Plunge the beans into cold water to set their color; drain well.
In a large bowl, combine salt, mustard seed, dill weed, pepper flakes, dill seed and garlic.  Mix.  Add cooked beans to the bowl and stir well.
In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil.  Pour this mixture over the beans and spices.  Mix well.
Chill the beans in an airtight container at least overnight before eating.  The beans are best if given a week to marinate refrigerated before eating.

Enjoy
The Old Guy

Zucchini Onion Pie

Two typical Zucchini (Photo credit: Wikipedia)"The Zucchini are coming, the Zucchini are coming"  I used to live in a neighborhood where everybody had a garden, and everybody planted zucchini. When the zucchini became ready to pick, and we all know zucchini is as prolific as a pair of mating rabbits, if you did not lock your car at night, in the morning your front seat was filled with zucchini.
If that happens to you, use the following recipe to use up some zucchini.

Zucchini Onion Pie

3 large eggs
1 cup grated Parmesan chewese
1/2 cup
Canola oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
3 cups sliced zucchiini
1 cup biscuit/baking mix such as Bisquick
1 small onion chopped.

In a large bowl, whisk the first 7 (seven) ingredients.  Stir in the zucchini, baking mix and onion.  Pour into a greased 9-inch deep-dish pie plate.  Bake at 350 degrees for 25-35 minutes or until lightlybrowned.
Serves six.

Enjoy
The Old Guy

Mexican Skillet Rice

Enchilada, rice, and beans. (Photo credit: Wikipedia)Found this recipe in the 2012 Taste of Home Annual Recipes edition

I made it and it is really good as a side dish to tacos, enchiladas of any other of your Mexican favorites, and it only take 30 minutes to make.

Mexican Skillet Rice

1 large egg, beaten
1 pound chicken tenderloins, chopped
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 cups cooked Jasmine or long grain rice
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) Mexicorn, drained
1 jar (7ounces) roasted sweet red peppers, drained and sliced
1 jar (8 ounces) taco sauce
2 green onions, chopped
1/4 cup minced fresh cilantro

In a large skillet coated with cooking spray, cook and stir egg over medium heat until set.  Remove and set aside.
In the same skillet, stir fry chicken and onion in oil until chicken is no longer pink.  Add garlic; cook i minute longer.  Stir in rice, beans, Mixicorn, peppers, taco sauce and green onions; heat through.  Stir in reserved egg.  Sprinkle with Cilantro.

Enjoy.
The Old Guy

How hot was it in Michigan today????

Creamy Chicken Casserole, and "Homemade" Breakfast Sausage

English: Egg noodles Source: Self Copyright: None (Photo credit: Wikipedia)I love cassseroles!!  This chicken casserole recipe is simple and tastes great.  The "Homemade" Breakfast Sausage recipe come the the blog of my friend Beth.  Her blog can be found at bethsfavoriterecipes.blogspot.com.  Check it out.  She has some really good stuff.
 
  Creamy Chicken Casserole


4 cups uncooked medium wide egg noodles
4 cups cubed cooked chicken (if you are short on time, you can use a store bought rotisserie chicken)
1 package (16 ounces) frozen peas and carrots
2 cups milk
2 cans (10-3/4 ounces each) condensed cream of celery soup
2 cans (10-3/4 ounces each) condensed cream of chicken soup
1 cup chopped onion
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder (optional)

Cook noodles according to package directions. Meanwhile, in a large bowl, combine remaining ingredients. Drain noodles; add to chicken mixture.
Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 degrees for 30 minutes. Uncover and bake 10-15 minutes longer or until bubbling and heated through.

To use frozen casserole: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes or until heated through, stirring twice, or use conventional oven set at 350 degrees for about 30 minutes or until bubbly and heated through.
*Tip....Line one 8-inch square baking dish with foil or plastic wrap with the edge of the foil or wrap hanging over the sides, before adding chicken mixture. Freeze overnight. Then in the morning, lift the frozen casserole from the pan and wrap for freezing. It gives you use of the pan instead of leaving it in the freezer. When ready to reheat, place in a microwave safe dish or the same 8 inch square pan to cook in conventional oven.

"Homemade" Breakfast Sausage

1 pound roll Jimmy Dean breakfast sausage
2 cloves garlic, smashed and chopped to a paste
1 teaspoon onion powder
2 tablespoons finely chopped fresh sage or 1 tablespoon dried rubbed sage
1 tablespoon finely chopped fresh thyme, or 1-1/2 teaspoons dried thyme
2 tablespoons canola oil
Salt and pepper to taste

Combine pork sausage, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper./ Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Mixture can be prepared in advance and refrigerated.
Form the sausage mixture into 8 patties. Heat a large, nonstick pan over high heat and cook patties until golden brown on both sides and just cook through, about 5 minutes per side.


Enoy
The Old Guy


 

Potluck Lasagna and Pistachio Eclair Dessert

Raw Ground beef (Photo credit: Wikipedia)The following recipes came for a box I had marked 2005 recipes.  No matter the dates, these bothed tasted really good.

Potluck Lasagna

1 pound ground beef
1 can (14-1.2 ounces) Italian stewed tomatoes, cut up
1 can (6 ounces) tomato paste
1 tablespoon minced parsley ( 2 tablespoons dry)
1/2 teaspoon garlic, minced
2 large eggs
1-1/2 cups ricotta cheese
1-1/2 cups small-curd cotttage cheese

1 cup grated Parmesan cheese

1 teaspoon salt
1 teaspoon pepper
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese

In a large skillet, cook ground beef over medium heat until no longer pink; drain.  Stir in the tomatoes, tomato paste, parsley and garlic; remove from heat.  In a large bowl, combine the eggs, cheeses, salt and pepper.  Layer three noodles in a greased 9-inch x 13-inch x 2-inch baking dish.  Top with half the cottage cheese mixture, 1 cup mozarella cheese and half the meat sauce.  Repeat layers.

Cover and freeze up to 3 months. Or cover and bake at 375 degrees for 30 minutes.  Uncover; bake for 25-30 nminutes longer or until edges are bubbly.  Let stand for 10 minutes before cutting.
To cook frozen lasagna: Thaw in refrigeration overnight.  Bake as directed.

For Dessert: Pistachio Eclair Dessert                                       

Graham crackers (Photo credit: oskay)3 cups cold milk

1 package (3.4 ounce) instant pistachio pudding mix
1 package (3.4 ounce) instant french vanilla pudding mix
1 (8 ounce carton) Cool Whip, thawed
1 package (14.4 ounce) graham crackers
1 can (16 ounces) ready to use chocolate frosting.

In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in thawed Cool Whip.  In a 13-inch x 9-inch x 2-inch dish, layer a third of the graham crackers and half the pudding mix. Repeat layers. Top with remaining graham crackers.  Refrigerate at least 1 hour.  Spoon frosting into a microwave safe bowl.  Cover and microwave on high for 15-20 seconds or until softened, stirring once.  Spread over graham crackers.  Chill for at least 20 minutes or until frosting is set.

Enjoy
The Old Guy

Summertime Cakes and Snickers Salad

Devil's food cake with vanilla bean icecream. (Photo credit: Wikipedia)I dug into the cigar box my Mom kept her recipes in and found the following desserts.

Chocolate Cherry Cake



1 box (9 x 13) size Devil's Food Cake Mix
2 large eggs, beaten
1 teaspoon almond extract (if ya haven't got it you can skip it)
1 can Cherry Pie filling mix
1 can ready to use chocolate frosting. (your favorite brand or flavor)

Place all ingredients in a large bowl and mix by hand until well blended. Preheat oven to 350 degrees. Spray a 9-inch x 13-inch x 2-inch baking pan with vegetable spray and dust with flour. Pour in cake mixture and bake about 25-30 minutes or until cake pulls away from the sides and when a toothpick when inserted in the center comes out clean. Frost when cool.

Rhubarb Cake

1 box yellow cake mix

5 cups diced fresh rhubarb

1 cup sugar
1 cup heavy cream

Prepare cake according to package directions. Place in a 9-inch x 13-inch x 2-inch baked pan that has been sprayed with vegetable cooking spray. Sprinkle rhubarb evenly over the top of cake mix. Sprinkle evenly with cup of sugar, and pour the heavy cream over all. Place in preheated 350 degree oven and bake for 45-5t0 minutes for until when a toothpick inserted in center, comes out clean.

Snickers Salad                                                                                             

1 (10 ounce package) fun-size Snickers, chopped into bite-sized pieces
1 (12 ounce carton) Cool Whip, thawed

A Granny Smith apple (Photo credit: Wikipedia)1 (8 ounce package) cream, cheese, softened

1 (3 ounce) Jello Instant cream cheese flavor pudding mix

2 medium Granny Smith apples, chopped with the peels on

2 medium Gayla or Red Delicious apples , chopped with the peel on

1 cup dry roasted peanuts

Mix cream cheese and pudding together. Fold in Cool Whip and remaining ingredients. Chill several hours.

Crock Pot Brownie Pudding

1 package chocolate cake mix
1 package (4 serving size) Instant chocolate pudding mix
1 pint sour cream
3/4 cup vegetable oil
4 large eggs, beaten
1 cup water
1 cup mini chocolate chips
1 cup chopped pecans

Spray crock pot with vegetable cooking spray. Mix all ingredients in a large bowl and pour into crock pot. Cook on low for 5 hours. Serve with vanilla ice cream. This is a nice gooey dessert, and smells really good while cooking.

Enjoy
The Old Guy

English: Two small cans of Spam. One is closed and the other open and sliced. (Photo credit: Wikipedia)Spam was introduced in 1937 and was called the "Miracle Meat". Sales skyrocketed during World War ll. Spam was great for the military, as it required no refrigeration and wasn't rationed as beef was. It soon became a staple in American meals and Spam recipes became very creative. It is manufactured in Austin, Minnesota by the Hormel Company. More Spam is consumed per person in Hawaii than in any other state in the United States. Almost seven million cans of Spam are eaten every year in Hawaii.
Here are a couple recipes to try:


Spam Vegetable Casserole


2 (10-3/4 ounce cans) Cream of Mushroom soup
1/2 cup milk
1/2 cup Cheez Wiz
1 (16 ounce package) frozen mixed vegetables, thawed
1 (12 ounce can) Spam, cubed
1-1/4 cups uncooked instant rice
1 cup (4 ounces) shredded Cheddar cheese
1 (2.8 ounce can) French-fried onions
2 cups crushed Ritz crackers
1/2 cup melted butter or margarine

Heat oven to 350 degrees. In medium bowl, combine soup, milk and Cheez Wiz. In large bowl, combine vegetables, Spam, rice, cheddar cheese and onions; stir in soup mixture. Pour into a 13-inch x 9-inch x 2-inch baking dish. Combine crackers and melted butter or margarine; sprinkle over casserole. Bake 50-55 minutes or until hot.

Creamy Spam & Broccoli Casserole

Nonstick cooking spray
1 (7ounce package) elbow macaroni
2 cups frozen cut broccoli, thawed and drained
1 (12 ounce can) Spam, cubed
1/2 cup chopped red bell pepper
2 cups milk
2 tablespoons cornstarch
1/4 teaspoon black pepper
1 cup (4 ounces) shredded Cheddar cheese
3/4 cup soft bread crumbs
2 teaspoons margarine, melted

Heat oven to 350 degrees. Spray a 2 quart casserole dish with nonstick cooking spray. Cook macaroni according to package directions; drain. In prepared casserole, combine macaroni, broccoli, Spam and bell pepper. In small saucepan, stir together milk, cornstarch and pepper until cornstarch is dissolved. Bring to a boil, stirring constantly, until thickened. Reduce heat to low. Add cheese; stir until melted. Stir sauce into Spam mixture. Combine bread crumbs and margarine; sprinkle on to of casserole. Bake 40 minutes or until heated through. Serves 8.

Copy Cat Recipe for Win Schuler's Bar Cheese

Velveeta Cheese (Photo credit: Wikipedia)"Win Schuler's" is a very popular restaurant located in Marshall, Michigan.  My Uncles were friends of Mr. Win Schuler.  They took me and my family there to eat many times when I was a child.  One of my favorite things to eat there was the cheeese spread.  The recipe that follows was published in the Detroit Free Press about 40 years ago and comes pretty close to the taste of the original.


Win Schuler's Bar Cheese



1 pound Velveeta Processed Cheese (no substitutes)
2 sticks unsalted butter
1 (8 ounce package) cream cheese, softened
1 (5ounce bottle) prepared horseradish
1/2 cup melted and strained bacon grease
2 tablespoons onion juice
1/8 teaspoon hot red pepper sauce
A few drops red and yellow food coloring

Place all ingredients in top of double boiler over simmering water. Stir occasionally until melted and smooth. The mixture will look coarse in texture. For best results put it through a blender, using on/off speed on high for 2 or 3 minutes until satiny smooth. If you do not have a blender, use a electric mixer on high speed, beating until smooth. Keeps well up to 4 or 5 weeks if tightly covered and refrigerated. Makes about a quart, and freezes well up to 6 months.

Pot Roast Meatloaf

Raw Ground beef (Photo credit: Wikipedia)In my continuous search for new and different meat loaf recipes, here is one I made last night. It had really good taste and texture and with the vegetables cooked with it I had a complete meal.




Remember when you went camping and made the foil packets of ground beef, carrots, potatoes, onions and butter that you sealed well and cooked right in the campfire? Well this is very similar.







Pot Roast Meat Loaf

1 pound lean ground beef
1 (5 ounce can) evaporated milk
2/3 cup finely crushed Ritz crackers
1/4 cup ketchup
1 teaspoon salt
2 teaspoons Worcestershire sauce
1 grind or two black pepper
2 teaspoons dried parsley flakes
3 medium potatoes, peeled and sliced
3 medium onions, thinly sliced
3 medium carrots, sliced
1 teaspoon salt
Butter or Margarine

Combine the first seven (7) ingredients. Lightly mix and shape into a loaf. Place in a greased 9-inch x 13-inch x 2-inch baking pan. Place sliced vegetables in layers, around the meat loaf. Sprinkle with parsley flakes and salt. Dot vegetables with butter or margarine. Cover with foil and bake at 375 degrees for 1 hour, or until vegetables are tender. Remove foil and bake 10 minutes longer.

Enjoy
The Old Guy




Serves 4.

Easy Spasagna

Parmigiano-Reggiano cheese, the true "parmesan" (Photo credit: Wikipedia)Easy Spasagna


What???? Spasagna???? What the heck is it? It's a spaghetti-lasagna hybrid the the family will love.

24 ounces spaghetti
2 (15 ounce jars) Garlic Alfredo Sauce
2 cups Mozzarella cheese, grated
1/2 cup milk
1 teaspoon Italian Seasoning (Oregano, Basil, Parley blend)
1/4 cup grated Parmesan cheese
1 (26 ounce jar) Spaghetti Sauce
1 pound Italian sausage or ground beef

Preheat oven to 350 degrees
Cook spaghetti according to package directions; Drain.

In a large bowl, stir together the Alfredo sauce, Mozzarella cheese, milk, and Italian seasonings. Add spaghetti and toss until well coated. Pour spaghetti mixture into a 9-inch x 13-inch x 2-inch baking dish that has been lightly sprayed with non-stick cooking spray. Top spaghetti with the Parmesan cheese. Cover with aluminum foil and bake for 30 minutes.

While pasta is baking, prepare the meat sauce. Brown the Italian sausage or ground beef (you could use half of each). Drain and return to skillet. Add spaghetti sauce, mix well, and simmer until hot and bubbly.

Enjoy
The Old Guy

Remove pasta from oven, cut into squares and top with meat sauce.

Lunch and Dinner Stratas

strata (Photo credit: triesquid)You probably have seen many recipes for breakfast strata's, but here are some lunch or dinner strata's that are simple and quick and very tasty.


Chicken Asparagus Strata

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup milk
1/4 cup sour cream
2 cups cooked sliced asparagus
1 cup diced cooked chicken
1/4 teaspoon dried rosemary, crushed
1/4 cup shredded cheddar cheese
Hot cooked noodles or rice

Combine the soup, milk and sour cream. Pour half into a greased 1-qt. baking dish; top with the asparagus, chicken and rosemary. Pour remaining soup over top. Sprinkle with cheese.
Bake, uncovered, at 350° for 30 minutes or until heated through. Serve with noodles or rice. Yield: 4 servings.

Chicken and Cheese Strata
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 tablespoons butter, divided
3 cups frozen broccoli florets, thawed
1/2 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
6 cups cubed French bread
2 eggs
3/4 cup 2% milk
2/3 cup condensed cream of onion soup, undiluted
1 cup (4 ounces) shredded Colby-Monterrey Jack cheese

In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add the broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm.
In the same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine the eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese.
Bake, uncovered, at 400° for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Wine 'n' Cheese Strata

11 cups cubed day-old French bread
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded Monterrey Jack cheese
1 cup diced fully cooked ham
3 green onions, sliced
6 eggs
2 cups milk
1/4 cup white wine or chicken broth
1-1/2 teaspoons Dijon mustard
1/8 teaspoon pepper
1 cup (8 ounces) sour cream
1/4 cup shredded Parmesan cheese

Place bread cubes in a greased 13-in. x 9-in. baking dish; top with Swiss and Monterrey Jack cheeses, ham and onions. In a large bowl, whisk the eggs, milk, wine or broth, mustard and pepper. Pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 40-45 minutes or until a knife inserted near the center comes out clean and a thermometer reads 160°. Let stand for 10 minutes before cutting.
Meanwhile, in a small saucepan, combine sour cream and Parmesan cheese; cook and stir over low heat until warm. Serve with strata. Yield: 12 servings.

Enjoy
The Old Guy

Veggie Noodle Bake & Green Bean Salad

 Eating well at today's prices isn't impossible.  Try these flavorful, yet fugal recipes.

Egg noodles Source: Self Copyright: None (Photo credit: Wikipedia)

Veggie Noodle Bake

1 can (14-1/2 ounce) whole tomatoes, drained and cut up
2/3 cup canned tomato puree
1/3 cup chopped onions
1/3 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2-1/2 cups uncooked medium egg noodles
1/2 cup small-curd cottage cheese
1 package 10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded American cheese

In a large saucepan, combine the tomatoes, tomato puree, onion, oregano, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes. Meanwhile, cook noodles according to package directions; drain.

Spread 1/3 cup tomato mixture in a greased shallow 2-quart baking dish. Top with half the noodles. Spread with cottage cheese; top with spinach. Drizzle with 1/2 cup tomatoe mixture; top with remaining noodles and tomatoe mixture. Sprinkle with American cheese. Cover and bake at 350 degrees for 20-25 minutes or until cheese is melted. Yield is 6 servings.

Green Bean Salad

1 medium potato, peeled
1/2 pound fresh green beans, cut into 2 inch pieces
1 medium tomato, cubed
1/2 small red onion, sliced thin and separated into rings
2 tablespoons red wine vinegar
2 tablespoons canola oil
2 tablespoons minced fresh oregano ( may sub. with 1 tablespoon dried)
2 tablespoons minced fresh parsley (may sub with 1 tablespoon dried)
1/8 teaspoon salt

Place potato in saucepan and cover with water. Bring to a boil; cook for 15 minutes or until tender.
Drain and cool; cut into cubes. Place green beans in a saucepan and cover with water. Bring to a boil; Cok, uncovered, for 6-8 minutes or until tender crisp. Drain and cool.

In a serving bowl, combine beans and potatoes, tomato and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over the bean mixture and toss to coat. Yield is 4 servings.

Enjoy.
The Old Guy

Box of Twinkies (Photo credit: Wikipedia) Strawberry Twinkies Dessert


14 Hostess Twinkies
2 packages strawberry gelatin
2 cups boiling water
2 packages instant vanilla pudding
1 cup cold milk
1 small container Cool Whip, thawed
1 pint fresh strawberries, cleaned, hulled, and chopped

Place 14 Twinkies in a 9-inch x 13-inch x 2-inch pan. Dissolve the strawberry gelatin in the boiling water and stir until dissolved. Pour over the Twinkies. Sprinkle on some chopped strawberries reserving some for garnish. Mix the milk with the pudding. The mixture will be thick. Carefully spread the pudding over the Twinkies. Spread the Cool Whip over the pudding and garnish with remaining strawberries. Cover and place in refrigerator over night. When ready to serve, cut into serving size pieces. Refrigerate left overs (if there are any).

Enjoy
The Old Guy

Strawberry Shortcut Cake

a Plate full of Strawberries. (Photo credit: Wikipedia) Strawberry Shortcut Cake


1 cup miniature marshmallows
2 cups (10 ounce packages) frozen Strawberries, sliced in syrup, completely thawed
1 (3 ounce) package strawberry gelatin
2-1/4 cups all purpose flour
1-1/2 cups sugar
1/2 cup solid shortening (Crisco)
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3 large eggs

Generously grease bottom only of a 13-inch x 9-inch x 2-inch baking dish. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and syrup with dry gelatin; set aside. In a large mixing bowl, combine remaining ingredients. Blend a low speed until moistened. Beat three minutes at medium speed. Pout batter evenly over marshmallows in prepared pan. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45-50 minutes or until golden brown. The strawberries sink to the bottom, the cake is in the middle, and the marshmallows come to the top.

Runza Casserole

Image via WikipediaOne of the most economical ingredients to cook with is Ground Beef. I discovered Runzas many years ago.


According to WikiPedia, a runza (also called a bierock) is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun.

My recipe uses a much easier and tasty version. I use Crescent Rolls to make a Runza Casserole.

Runza Casserole

2 packages Crescent rolls
1 pound ground beef
1 medium size onion, chopped
Salt and pepper to taste
1 medium head cabbage, chopped
1 can condensed Cream of Mushroom soup, undiluted
1 cup shredded cheddar cheese

Cook cabbage and onion in about 2 or 3 tablespoons oil cooking until onions are translucent and cabbage is tender crisp. Brown ground beef; Drain and combine with cabbage mixture. In the bottom of a 9-inch x 13-inch x 2-inch casserole dish, unroll and seal the seams of one can of crescent rolls. Cover dough with beef and cabbage mixture. Spread mushroom soup evenly on top if beef and cabbage and sprinkle with the shredded cheddar cheese. Unroll and place remaining package of crescent rolls on top. Bake for 30 minutes in a 350 degree oven.
( you can cheat to save time by using 2 packages of packaged shredded cabbage or Cole slaw mix)
Leftovers freeze well.

Enjoy.
The Old Guy

A & W Copycat Recipes

Image via Wikipedia

A & W Baked Beans

                                                                                               

1/2 cup A & W Root Beer. (Mason's or Dad's or Mug will work too)

4 bacon strips

1 cup chopped onions

2 cloves garlic, minced

2 cans (1 pound 5 oz. size) pinto beans. drained

1 cup ketchup

1/3 cup brown sugar

2 tablespoon apple cider vinegar
2 teaspoons chili powder
1/8 teaspoon ground cloves
oven baked beans
Boston Baked Beans
Preheat oven to 350 degrees.
Cook bacon strips in a small skillet until crisp; cool and crumble. Reserve 1 tablespoon bacon drippings.
Saute onion and garlic in reserved bacon drippings over medium heat for 10 minutes or until translucent. Place bacon, shopped onion, garlic and remaining ingredients in a 2 quart casserole dish; stir until well blended. Bake, uncovered, for about 1 hour, or until done.

A & W Hot Dog Sauce

Image via Wikipedia

1 pound ground chuck

1 (6 ounce can) Hunt's tomato sauce

1 cup water

1 tablespoon sugar

1 tablespoon prepared yellow mustard

1 tablespoon dried onion, minced onion

2 teaspoons chili powder

1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 heaping teaspoon ground cumin
1/4 teaspoon ground black pepper
In a 2 quart saucepan, brown the ground chuck, breaking into small pieces (I use my potato masher). Add salt and pepper while cooking. Do not drain. Add remaining ingredients and mix well. Simmer, uncovered, 30-35 minutes or until it thickens, stirring often.

Serve over hot dogs(I like Koegels Vienna natural casing hot dogs, boiled with a warm bun)
Top with yellow mustard and chopped onion
Enjoy.
The Old Guy

Household Tip

Solar lamp in the border P1550356 (Photo credit: tomylees)Why didn't I think of this one........


I have a friend who used her solar lights inside at night when her current was off during the hurricane. She stuck them in a jar or bottle and said they gave off plenty of 'free light'. She put one in each room and would put them back outside in the daytime and bring them in at night as long as the current was off. They are safe to use and cheaper than batteries. Bring in a solar light one night and test it.

Due to a thunderstorm, I lost power for about 5 hours. I was scrambling around in the darkness, looking for matches, candles, flashlights, etc. I looked outside, and noticed my solar lights shining brightly all around the patio, stairs, dock, etc. They were beautiful. I walked outside, and brought several of the solar lights inside.

I stuck the solar light pipes into plastic drink bottles containers and they made the nicest, brightest, safest, lighting you could ever imagine.

I put one in the bathroom, the kitchen, the living room, etc. There was plenty of light. There are all types of solar lights available. I bought mine at Meijers. I put them all around my yard. They look nice and they do not attract flying bugs like the outdoor lights around the doorway.

The lights I have fit into the small (20 oz) water bottles and they also fit into most of the larger liter bottles. If you need a weight in the plastic bottle to keep them from tipping over, you can put a few of the pretty colorful "flat marbles" that they put in aquariums, and vases. (you can also use sand, aquarium gravel, etc., whatever you have available).

The lights I have were perfect inside my home. They burn all night long if you need them.

The next day, you just take your solar lights back outside and they will instantly recharge and be ready for you to use again any time you need them.

Perfect for power outages, hurricanes, etc.

I never thought of it, and now you don't have to.

Enjoy this tip.
The Old Guy

Homemade Ground Beef "Helpers"

Image via WikipediaAbout 0ne-fourth of the United States food shoppers say that speed and easy preparation are their most important considerations when they buy food. That's why meals-in-a-box have become so popular.

But, these convenient foods pose problems. They are usually high in fat and sodium..two items that most of us would like to reduce in our diets. These foods are also expensive. In a typical dinner, you may find a few cents worth of noodles, a packet of spices and a sauce mix. You add the milk and the meat..the two most costly ingredients. And, after a while, these dinners are boring.

Another way to save time is by using mixes. But instead of buying the mixes already made, try preparing some of your own. If you make them in large batches, not only will you save money, but you will also save time. As an added benefit, you control the nutritional value of the mix.

Use the following recipes for Homemade Ground Beef Helper to save you time and money.
Serve all of these one-skillet dinners with a dark green tossed salad side dish and fresh fruit for dessert.

Homemade Ground Beef Helper

2 cups nonfat dry "instant" milk
1 cup corn starch
1/4 cup unsalted chicken or beef bouillon powder
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 tablespoons dried parsley
1 tablespoon garlic powder
Mix the ingredients together and store in an airtight container. Use the above "Helper" mix as a base for the following dinners. (each serves 4-6 people)

Chili Tomato Mac
Brown one pound ground beef or turkey and drain off fat. Add one cup of water, 1-1/2 cups of uncooked elbow macaroni, 2 (15 ounce cans) diced tomatoes, 1 tablespoon chili powder (more or less to taste) and 1/2 cup of the "Helper" mix. Simmer covered 20 minutes or until macaroni is tender.

Ground Beef Stroganoff

Brown one pound ground beef or turkey and drain off fat. Add 2 cups water, 1/2 cup "Helper" mix and two cups uncooked medium egg noodles and stir. Bring to boil, reduce heat and simmer covered for 15-20 minutes or until noodles are tender. Top with 1/2 cup sour cream. Serve immediately.

Hearty Potato Casserole

Brown one pound ground beef or turkey and drain off fat. Add 3/4 cup water, six peeled potatoes sliced very thin, one cup frozen mixed peas and carrots and 1/2 cup plus 1 tablespoon of the "Helper" mix. Simmer covered for 20-30 minutes or until potatoes are tender. Stir, uncover, and cook until the excess water is evaporated.

Skillet Lasagna

In a large skillet, brown one pound lean ground beef until crumbly. Drain off fat and add 1/2 cup of the "Helper" mix, 1 chopped onion, two cups water, 16 ounces of tomato sauce, 3 cups dry egg noodles and 1/4 cup Parmesan Cheese. Bring to a boil. Reduce heat and simmer for 15 minutes, stirring until thickened. Top with 2 cups shredded Mozzarella cheese five minutes before serving: turn off heat, stop stirring and allow cheese to melt.
Serve with garlic toast and a salad.

Enjoy.
The Old Guy

Cabbage Casserole

cabbages (Photo credit: bgblogging)I remember my Mom making various cabbage dishes. I could tell when I entered the house by the smell. To some people it was a bad smell, but to me, the smell was well worth it because of the wonderful taste. (sometimes ya gotta take the bitter with the sweet. I have tried various methods of reducing the cabbage smell, but to no avail. The best method I have found so far, is to put some vinegar in the water while you are cooking the cabbage. Cover the pot and keep the water to a rolling boil and don't lift the cover anymore than you have to. If any of you have a sure fire method of cooking cabbage to reduce or eliminate the odor, please let me know. In the meantime, put up with the smell and just enjoy the wonderful flavor of the following dishes.



Cabbage Casserole

5 cups shredded cabbage
6 medium potatoes, sliced
4 medium carrots, sliced
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted


In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently to combine. Transfer to a greased 3 quart baking dish. Spread soups over the top.

Cover and bake at 350 degrees for 1-1/2 hours or until meat is no longer pink, and vegetables are tender.

This makes 10 servings.

Enjoy.
The Old Guy

Make Ahead Meatloaf

Image via WikipediaI found this recipe on the Internet awhile ago and just got around to making it.  It was very good.

Make Ahead Meatloaf has a secret ingredient that adds alot of moisture and flavor. It's Bratwurst.


Make Ahead Meatloaf
2 teaspoons oil
1 onion, chopped fine
3 cloves garlic, minced
28 saltine crackers
1 pound ground beef 80/20
3/4 pound bratwurst, uncooked, casings removed
1/2 cup heavy cream
3 eggs + 1 egg yolk
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/3 cup fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper

Glaze
1/2 cup ketchup
2 Tablespoons brown sugar
1 Tablespoon cider vinegar

Heat oil in skillet. Add onion and cook until browned. Add garlic and cook another 30 seconds. Transfer mixture to a large bowl.
Process saltines in food processor or put in a plastic bag and crush them and transfer to bowl with onion mixture.
Add beef and bratwurst to the bowl along with the remaining ingredients and gingerly knead until combined. Press mixture into 2 disposable 8” loaf pans.

Place plastic wrap on the top of the meat and around the pan. Wrap a second time with aluminum foil. Label pans and freeze for up to 1 month.

When ready to bake, defrost completely. Preheat oven to 350 degrees. Unwrap loaf pans and place on a baking sheet.

Meanwhile, whisk together glaze ingredients in a small bowl and top the meatloaves with the glaze. Bake in preheated oven for 55 minutes to 1 hour or until the internal temperature of the meatloaves reaches 150 degrees. (Use a probe or meat thermometer.)
Remove meatloaves from oven and let rest 20 minutes before serving. Cut the meatloaves into slices and carefully remove from the pan and serve.

Enjoy.
The Old Guy

Pinot Grigio Chicken

Image via WikipediaPinot Grigio Chicken


2 tablespoons Extra Virgin Olive Oil
2 tablespoons butter
4 chicken cutlets (pounded to about 1/2 inch in thickness)
1/3 cup flour
2 tablespoons grated Parmesan cheese
Salt
Pepper
1/2 cup sliced mushrooms ( or 1-4ounce can stems and pieces)
1/4 cup Pinot Grigio wine ( or your favorite white wine)
2/3 cup heavy cream (or evaporated milk)
a pinch of Kosher salt
a pinch of black pepper
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon tarragon
6 ounces Angel Hair pasta, cooked and drained

Mix together the flour, salt, pepper and grated Parmesan cheese. Rinse chicken pieces in water. Dredge them thoroughly in the flour mixture until well coated.

Heat olive oil and 2 tablespoons of butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add the white wine and mushrooms to the pan. Use a spatula to scrape up browned bits. Reduce the sauce by half. Whisk in the cream or evaporated milk, kosher salt, black pepper, red pepper flakes and tarragon. Heat until sauce thickens to a creamy consistency. Serve chicken and sauce over angel hair pasta.
Some thick cut garlic toast and a salad completes this meal.

Enjoy.
The Old Guy

Mustard Crusted Pork Chops

Image via WikipediaMustard Crusted Pork Chops


8 boneless center cut loin pork chops 1/2 inch thick*
6 ounces Panko bread crumbs (is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods)
4 tablespoons whole grain Mustard (can use yellow prepared mustard as well)
1 large egg
1/2 cup milk
1/2 cup all purpose flour
1 teaspoon sweet paprika
1/2 -1 cup cooking oil
Kosher salt and fresh ground pepper to taste

*If you prefer, you could substitute chicken cutlets for the pork. Just be sure to pound it to a thickness of 1/2 inch between 2 sheets of wax paper to assure even cooking.

Whisk or sift together the paprika and flour; set aside. Whisk together the mustard, egg and milk in a separate dish; set aside next to the flour mixture. Place the Panko crumbs in a third dish; set aside next to the egg mixture.

Season both sides of the pork chops with the salt and pepper. Using tongs to prevent "goo fingers", dip chops one at a time in the flour, then egg, then panko, thoroughly covering all sides of the chops with each layer of the crust. (I just dive in without the tongs and "goo" my fingers up to dip and coat the chops well).
Set each chop on a piece of wax paper or plate in a single layer to dry out a bit.

Heat just enough oil to coat the bottom of a skillet over medium heat, plus another glug for good measure. (about 1/3 to 1/2 cup for a 10-inch skillet). When oil is hot enough (you can drop a piece of that goo that stuck to your tongs or fingers in it, and it will sizzle and start to turn brown), place a few if your breaded chops into the oil for m1-2 minutes or so per side until the crust turns a nice golden brown. Add more oil to the pan and let it heat a bit before next batch. If your chops are thicker than 1/2 inch, you'll want to place them on a baking sheet (after browning both sides) and place them into a 350 degree oven for 5 minutes or so to make sure they are cooked through.

Serve with a salad and a baked potato for a truly wonderful and satisfying dinner.

Enjoy.
The Old Guy