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

Italian, Filipino, and Mexican Style Spaghetti

Image via WikipediaIt's not just Italian Spaghetti anymore. Other cultures have added their own twist to the classic Italian favorite.


Filipino Spaghetti

I have made this recipe several times. Some of the ingredients are not what you would expect to put in spaghetti, but they work, and it tastes really good.

1 (1 pound box) Spaghetti noodles
4 cloves minced garlic
1 large yellow onion, diced
1 pound ground beef or turkey
6 hot dogs, sliced on a diagonal (that gives it more surface space)
1 ( 26.5 ounce can) Hunt's Traditional style) spaghetti sauce
1 (15 ounce can) diced tomatoes, undrained
1( 6 ounce can) tomato paste
1/2 bottle banana ketchup ( located in the Asian section of supermarket, or Asian store)
1 cup tomato ketchup

Cook spaghetti according to package directions. When done al dente, drain. As you begin boiling the water for the spaghetti, saute the garlic and onions in a small amount of olive oil till translucent. Add ground meat and cook until browned; drain excess oil and fat. Add sliced hot dogs to ground meat mixture and saute for about 5 minutes. Add spaghetti sauce, diced tomatoes, tomato paste, banana ketchup and tomato ketchup and heat on medium low until sauce is heated through. Combine sauce and cook noodles and stir well.
Serve with a salad and garlic toast.

Mexican Spaghetti Bake

1 pound ground beef
1 package (1-1/4 ounces) Taco Seasoning (your choice mild, regular or hot)
1 (15 ounce can) tomato sauce
1/4 cup chopped green peppers
1 teaspoon garlic powder
1 teaspoon dried oregano
8 ounces corkscrew noodles, cooked according to package directions
1 cup (4 ounces) shredded cheddar cheese
1/2 cup sour cream

In a large skillet, brown the ground beef; drain. Stir in taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from heat. Meanwhile, combine pasta, 1/2 cup cheese and sour cream. Spoon into the bottom of a greased 9-inch x 13-inch x 2-inch baking dish. Top with meat mixture and sprinkle with remaining cheese. Bake, uncovered, in a preheated 350 degree oven for 30 minutes or until mixture is bubbly and cheese in melted.

Pasta with No-Cook Tomato Sauce

4 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
1 pound medium size pasta shells
2 pounds tomatoes, cored and coarsely chopped
Salt and Pepper to taste
2 tablespoons butter
2 teaspoons grated lemon peel
1 cup fresh basil leaves, thinly sliced
Grated Parmesan cheese for serving.

In a cup, combine the garlic and olive oil and set aside. In a large pot of boiling, well salted water, cook the pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup of the pasta water. Meanwhile, in a large bowl, crush the tomatoes with your hands; season with salt and pepper. Remove garlic from the olive oil and discard. Add the garlic oil, butter and lemon peel to the tomatoes. Add the pasta and toss, adding a splash of the reserved pasta cooking water to thin the sauce, if necessary. Add the basil and season with salt and pepper; toss. Serve with the Parmesan cheese.
Serve with bread sticks and a salad.

Enjoy
The Old Guy

Three of my favorite Casseroles

Image via WikipediaI don't like casseroles!!! I LOVE casseroles. They are quick, easy, economical, and there is usually enough left-over for lunch the next day. The recipes this week are once more..Food fast, not fast food.

Chicken Rice-A-Roni Casserole.
It doesn't get easier than this.

1 box chicken flavor Rice-A-Roni
1 can condensed Cream of Chicken Soup
1 cup sour cream
3-4 cups cooked, chopped chicken, or 1 whole Rotisserie chicken
1 (6ounce can) French Fried Onions

Prepare Rice-A-Roni according to package instructions. Add soup, sour cream and chicken.Stir to combine. Spread rice mixture in a lightly sprayed 9-inch x 13-inch x 2-inch baking dish. Top rice and chicken with the French Fried Onions. Bake, uncovered in a preheated 350 degree oven for 30 minutes or until casserole is bubbly and onions are browned.

Casseroles are not just for dinner. Try this......

Amish Style Breakfast Casserole

Image via Wikipedia

1 pound sliced bacon, diced (you could substitute breakfast sausage if you prefer)

1 medium sweet onion, chopped
6 large eggs, lightly beaten
2 cups (8 ounces) shredded cheddar cheese

1-1/2 cups (12 ounces) Cottage Cheese

1-1/4 cups shredded Swiss Cheese

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13-inch x 9-inch x 2-inch baking dish. Bake, uncovered, in a preheated 350 degree oven for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

This recipe is a variation of the standard Tater Tot Casserole.

Image via WikipediaCheeseburger and Fries Casserole

2 pounds ground beef

1/4 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon minced garlic

1 can condensed Cream of Mushroom soup

1 can condensed Cheddar Cheese soup (may substitute Nacho Cheese soup for a little more zip)
1 package frozen french fries, any style
2 cups shredded Cheddar Cheese

Preheat oven to 350 degrees. Brown ground beef and drain excess grease. Add salt and pepper and garlic and mix well. Add both soups, undiluted, and stir until well blended. Heat on stove top until heated through, and then transfer to a 9-inch x 13-inch x 2-inch baking dish that has been coated with Pam. Top mixture with the French Fries and bake for 30 minutes, or until Fries are crispy. Sprinkle with shredded cheese and return to the oven until cheese is melted, about 5 minutes.

Pizza Roll-up and more kid favorite things

Image via Wikipedia

This week it's all about one of a kid's favorite things....Pizza. Here are some of my Grandson Wes' favorite pizza treats..

Crescent Pepperoni Roll-ups
1 can refrigerated Crescent rolls
40 slices pepperoni (turkey pepperoni healthier)
4 pieces of mozzarella string cheese, cut in half
Garlic powder
Pizza sauce

Preheat oven to 375 degrees.
Unroll Crescent rolls and separate into 8 triangles. Place 5 slices of pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle with garlic powder. Place rolls on ungreased baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.

Cracker Pizza

1 large flour tortilla
3 tablespoons pizza sauce
1/3 cup shredded mozzarella cheese
Toppings of your choice- pepperoni, mushrooms, sausage, peppers, etc.

Preheat oven to 425 degrees

Spread pizza sauce on the tortilla all the way to the edge. Top with cheese and toppings. Place on a cookie sheet or preheated pizza stone. Bake for 10 minutes, or until cheese is melted and bubbly.

Pizza Noodle Casserole
8 ounces medium wide egg noodles, cooked and drained, but not rinsed.
1 pound ground beef or Italian sausage
1 (4 ounce can) mushroom stems and pieces, drained
4 ounces pepperoni, chopped
1 (15 ounce can) pizza sauce
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese

Preheat oven to 374 degrees.

Brown ground beef or sausage (or a combination or both) until browned; drain excess fat. Mix in mushrooms, pepperoni, pizza sauce and cheddar cheese. Place cooked and drained noodles in a 9-inch x 13-inch x 2-inch baking dish that has been sprayed with Pam or other non-stick spray. Pour sauce over noodles and top with mozzarella cheese. Bake 30-35 minutes or until hot and bubbly.
Serves six.

Enjoy
The Old Guy





Serve a salad and some garlic toast with any of the above, and you have a quick and easy week night dinner. It's food fast, not fast food.

 

Banana Nut Bread and "6 Week" Muffins

Image via Wikipedia I would like to share two recipes that are staples in my house all through out the year. Banana Nut Bread and Raisin Bran Muffins, that will last in the refrigerator for about six weeks. The Banana Bread makes the house smell really great while it is baking, and comes out moist really flavorful. Hope you enjoy both.

Banana Nut Bread

1/2 cup butter or margarine, softened
1-1/2 cups granulated sugar
2 large eggs
1 cup mashed ripe bananas (about 2 medium or 3 small)
2 tablespoons 2% milk
1 teaspoon either vanilla or rum extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped pecans

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the bananas, milk and extract. Combine the flour, baking soda and salt in a small bowl and mix well. Gradually add to banana mixture and stir just until moistened. Fold in nuts.
Pour into a greased 9-inch x 5-inch loaf pan. Bake in a preheated 325 degree oven for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Yield is about 16 slices.

Lois' Six Week Muffins                                                                              
1 (15 ounce) box Kellogg's Raisin Bran* or your favorite Bran cereal)
3 cups sugar
5 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 cup vegetable oil
1 quart buttermilk
4 large eggs (beaten)

In a large mixing bowl, add 1st 5 ingredients and mix well. Add oil, buttermilk, beaten eggs and mix well.
Store in covered container, in refrigerator. DO NOT STIR AFTER YOU REFRIGERATE)
Spoon batter into a muffin pan that you have greased or use cupcake liners. Let stand for 10 minutes, then bake at 400 degrees in a preheated oven for 15-20 minutes.

*If you do not like raisins, use plain bran cereal.

Happy Baking, and Enjoy.
The Old Guy











Ron


Image via Wikipedia

Copper Pennies and Scalloped Carrots

Image via Wikipedia


 My mom used to make this carrot salad recipe for our family. It is served cold, and lasts several days in the refrigerator. The second recipe for Scalloped carrots is also a family favorite. Both are "tried and true".


Copper Pennies (Carrot Salad)

2 pounds fresh carrots, sliced into 1/4 inch rounds
2 medium onions, sliced and separated into rings
1 medium green pepper, cut into thin strips
1 (10 ounce) can condensed tomato soup
1/2 cup vegetable oil
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2/3 cup granulated sugar
1/2 teaspoon salt
3/4 cup white vinegar

Cook carrots in a large pot of salted water until tender; drain; combine carrots, green peppers, and onions in a large bowl and mix well.
Combine remaining ingredients in a blender and mix until smooth. Pour over vegetables and marinate overnight or longer in refrigerator. Drain and serve on lettuce leaf,. Save marinade and return leftover vegetables to marinade. Will keep about 2 weeks in refrigerator.

Scalloped Carrots

1/4 cup butter or margarine
2 pounds of fresh carrots, peeled and sliced into 1/4 inch rounds
1 medium onion, chopped
1 (10-3/4 ounce) can of Cream of Celery Soup
8 ounces sharp cheddar cheese, grated
2/3 cup sour cream
1/3 cup milk
1 sleeve round buttery crackers, crushed (I used Ritz)
1 tablespoon butter, melted

Preheat oven to 350 degrees.
Melt butter in large skillet over medium heat on stove top. Add carrots and onion and cook, stirring constantly for about 15 minutes. Stir in soup and next three ingredients. Mix well and then pour into a lightly greased 9-inch x 13-inch x 2-inch baking dish.
In a bowl, combined crushed crackers and melted butter. Sprinkle evenly over carrot mixture.
Bake for about 30-40 minutes or until hot and bubbly, and top is browned.

Enjoy
The Old Guy

Pecan Slab Pie

Image via WikipediaSlab pies are a fast and easy way to feed a crowd.  They are perfect for potlucks, office parties and to take to Church.  They go together easy and really taste great. It looks like the picture to the right,
 but is make in a cookie sheet with sides and is square.

Pecan Pie Slabs
Prep: 25 minutes Bake: 40 minutes
Oven: 350 F
1 1/4 cups all- purpose flour
½ cup powdered sugar
1/4 teaspoon salt
½ cup butter
2 eggs, slightly beaten
1 cup chopped pecans
½ cup packed brown sugar
½ cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla

1. Preheat oven to 350 F. Line an 11x7x1/2 - inch baking pa with foil, extending foil over the edges of the pan; set pan aside.
2. For crust, in a medium bowl stir together flour, powdered sugar, and salt. Using a pastry blender, cut in the ½ cup butter until mixture resembles coarse crumbs. Pat crumb mixture into the prepared baking pan. Bake for 20 minutes or until light brown.
3. Meanwhile, for filling, in a medium bowl stir together eggs, pecans, brown sugar, corn syrup, the 2 teaspoons melted butter, and the vanilla. Pour over the baked crust, spreading evenly. Bake for 20 minutes more or until the filling is set. Cool completely in pan on a wire rack.
4. Use foil to lift uncut bars out of pan. Transfer to a cutting board; cut into bars.*
Makes 24 bars.
* I use a plastic serated knife to cut these desserts as well as cutting brownies into squares. The plastic knife will not scratch your pan, and will not tear the edges.

Enjoy.
The Old Guy

Dips ands Spreads

Image by niallkennedy via FlickrWith Christmas and New Years parties coming soon, here are some easy and tasty appetizer dips and spreads that are “tried and true”. I have made them all, and my friends and family love them. I hope your friends and family will too.

Layered Taco Dip

1 can re-fried beans
1 jar of your favorite salsa
4-6 ounces sour cream
4 ounces shredded cheddar or pepper jack cheese
chopped green olives
thinly sliced green onions

In a pizza pan, spread the re-fried beans in an even layer. Next cover with sour cream. Then spread the salsa in a even layer. Sprinkle with the sliced olives, green onions, and shredded cheese.
Serve with tortilla chips or Frito’s.

Shrimp Dip

2-( 8 ounce) packages cream cheese
1 stick butter or margarine
2 cans tiny shrimp, drained
2 tablespoons sugar
1 small onion, grated
1 tablespoon lemon juice

In a small saucepan, slowly melt together the cream cheese and butter or margarine. Add all other ingredients and mix well. Chill for several hours or overnight. Serve with your favorite crackers.


Cream Cheese with Grape Jelly

Two of my Mom's Quick cream cheese appetizer.

1-( 8 ounce) Cream Cheese (at room temerature)
Grape Jelly
Place Cream Cheese on a serving plate. Spoon Grape Jelly on top (2-3 tablespoons or more if you like)

Serve with your favorite crackers.


Crab Dip
1- (8 ounce) Cream Cheese (at room temperature)
1 can Crab flakes
¼ cup Chili Sauce
Place Cream Cheese on serving plate. Top with Chili Sauce and then sprinkle with Flaked Crab
Serve with your favorite crackers.


Enjoy
The Old Guy

Dips and Chili courtesy of my friend "Big Bill"

Image by joe beasley via FlickrImage via Wikipedia
Merry Christmas, Happy Hanukkah, Happy Kwanzaa, and Happy Holidays to all.
The following recipes come from a friend I worked with at TSA in 2002 at Seatac Airport and Boston Logan Airport.  We we both were Lead Screeners doing training there learning the government way to screen Airport passengers.  We then traveled to other airports across the country teaching the private screening force how to run the checkpoints "the government" way.  He loves to eat as much as he loves to cook.  He prepares these recipes for his football buddies, and with the Super Bowl, and other bowl games coming soon, you can prepared these recipes for your friends as well.



Dip Recipe


1 package of ground beef

2 jars of salsa (any kind you prefer)

1 package of taco seasoning 1 large package of Velveeta cheese

1 packages of sharp cheddar cubes

1 Green pepper

Jalapenos (if you want it hot)

2 beers (One for you to drink the other one goes in the dip)
Cook up the ground beef add the taco seasoning. Throw the beef, cheese,

salsa, green peppers, jalapenos, and beer in a Crock pot on low to medium

heat.(My football watching crew love this dip)



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7 Layer Mexican Dip
1 package (8 ounces) cream cheese
1 tablespoon Taco Bell Home Originals Taco seasoning mix

1 cup EACH guacamole(optional), Taco Bell thick "N Chunky Salsa and shredded lettuce

1 cup Kraft shredded mild cheddar cheese

1/2 cup chopped green onions
2 tablespoons sliced pitted ripe olives
Mix cream cheese and seasoning mix. Spread onto bottom of 9 inch pie plate or quiche dish.

Layer guacamole(optional), salsa, lettuce, cheese, onions, and olives over cream cheese mixture; cover. Refrigerate.

Serve with crackers or tortilla chips

*I put optional for the guacamole because the recipe calls for it but I hate guacamole and never put it in this dip. And it still tastes great.



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Chili Cheese Dip
1 package (8 ounces) cream cheese

1 can (15 ounces) chili with or without beans (I use Hormel no bean chili)

1 cup Kraft cheddar cheese

spread cream cheese onto bottom and up sides of 9 inch microwavable pie plate or quiches dish. Spread chili over cream cheese. Sprinkle with cheddar cheese.

Microwave on high 3 minutes or until thoroughly heated

Serve hot with tortilla chips

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Hot Artichoke Dip
1 package (8ounces) cream cheese

1 can (14 ounces) artichoke hearts, drained, chopped (I use two cans)

1/2 cup mayonnaise

1/2 cup grated Parmesans cheese

1 clove garlic, minced (I use a dash of garlic powder instead)

Mix all ingredients with electric mixer on medium speed until well blended. Spoon into 9 inch pie plate or quiche dish.

Bake at 350 degrees for 20 to 25 minutes or until very lightly browned.

Serve with crackers or baked pita bread wedges. (I use cut up pieces of french or Italian bread. Whatever is on sale at the bakery shop at your local Grocer



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SUPER EASY FANTASTIC CHILI
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa (adjusted to the level of hotness)
4 tablespoons chili seasoning mix (adjusted to the level of spice)
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desire
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
This is an awesome and simple recipe. I usually make 5 batches of this stuff for games and never have I had any leftovers.
Enjoy and Merry Christmas
The Old Guy and Big Bill Strittmatter

Absolutly No Fail Easy Fudge

Image by Getty Images via @daylifeThis is the easiest, fastest, no fail fudge recipe I ever found. The flavor combinations are limited only by your imagination.


The basic ingredients are:

1 (12 ounce) package Nestle baking chips (or your favorite brand)
1 can Pillsbury Frosting Mix (or your favorite brand)

Melt chips in a saucepan over very low heat or in the microwave 1-2 minutes til shiny, then stirring until smooth. Combine with frosting. At this point you can add in whatever extras you like such as nuts, candied fruit, marshmallows, cookie pieces, M & M's etc)
Pour into a 8 or 9 inch square pan which has been lined with foil that has been sprayed with non-stick cooking spray. Refrigerate until firm, about 1 hour. Cut into 36 pieces.

Here are some ideas:
1 package semi-sweet chocolate chips, 1 can of Coconut Pecan frosting.

1 package of white chips, 1 can of Vanilla frosting, 1/2 teaspoon peppermint flavoring. After candy is poured into pan, drop several drops of red food coloring on to surface and swirl with a knife. Sprinkle with crushed peppermint candy, pressing in slightly.

1 package of white chips, 1 can Cherry frosting, 1/2-3/4 cups chopped candied cherries, and 1/2-3/4 cups blanched, slivered almonds.

1 package white chips, 1 can Lemon frosting, 1/2-3/4 cups chopped blanched almonds or macadamia nuts, 1/2 cup flaked coconut.

1 package butterscotch chips, 1 can Carmel Pecan frosting, 1/2 cup chopped pecans, 1/2-3/4 cup almond brickle baking chips.

1 package milk or semi-sweet chips, 1 can any chocolate frosting, 1-1/2 cups miniature marshmallows, 3/4 cup chopped mixed nuts.

1 package peanut butter chips, 1 can Vanilla or Caramel frosting, 3/4 cup chopped cashews, 1-1/2 cups miniature marshmallows.

Enjoy.
The Old Guy

Slow Cooker Stuffing

Image via WikipediaWith Thanksgiving just around the corner, here is a recipe I came across many years ago.  It tastes great and will free up your precious oven space on Thanksgiving Day.

Slow Cooker Stuffing

1 can mushroom stems and pieces
4 ribs celery, chopped
2 medium onions, chopped
2 tbsp. dried parsley
1/2 - 3/4c. Butter or margarine
13c. day old bread, cut into cubes
1 1/2tsp. salt
1 1/2tsp. sage
1tsp. poultry seasoning
1 tsp. thyme
1/2 tsp. pepper
2 eggs
Sauté the mushrooms, celery, and onions in butter until tender. In a large bowl toss the bread cubes with the seasonings. Add the mushrooms mixture. In a measuring cup drain the mushrooms and add water to equal 14 oz. Add 1 Tbsp. chicken bouillon. Pour over the bread mixture and toss well. Put into a slow cooker and cook on low for 4-5 hours.
P.S.
You can use your slow cooker to keep mashed potatoes warm too.
 
Enjoy
The Old Guy

Oreo Marshmallow Brownies

  The following recipe came from    http://bethsfavoriterecipes.blogspot.com/
  Check out her blog.  She has some really good stuff on it.
                                             
Oreo Marshallow brownies

These were very rich and very yummy. I had seen this recipe and bought the chocolate marshmallows thinking this was what the recipe called for. It called for something else, but I used what I bought and everyone liked these. They are gooey, so you will need to eat them with a fork! Warm, is the preferred way!




Oreo Marshmallow Brownies                                           

http://insidebrucrewlife.blogspot.com/

1 brownie mix

16 oreos, broken in quarters

1 c. marshmallow fluff

1 bag Kraft jet puffed chocolate covered mallow bites, frozen(we used choc mallows--see picture)

4 crushed oreos



Preheat oven to 350*. Mix up brownie mix using the 2 egg directions. Spread 1/2 the batter in greased 9 x 13 baking pan. Place quartered oreos on top of the batter. Drop fluff by spoonfuls on top of oreos. Toss half the chocolate covered marshmallows on the batter. Drop spoonfuls of the rest of the brownie batter on top and carefully spread it out. It is OK if the marshmallow isn't covered all the way. Sprinkle the top with the crushed oreo crumbs and the rest of the chocolate covered marshmallows. Bake for 25 minutes. Cool and consume!

Enjoy
The Old Guy

Enjoy Beth's Blog too                           

Shucking and Cooking Corn on the Cob

Image via Wikipedia A friend emailed this tip to me tonight.  I wish I had it while sweet corn was in season here in Michigan. I have been cooking it the way it shows in the video, but the trick is how to clean it easily without having the silks stuck to the corn. I also run some water on the corn to soak the husk and to create a little steam.


Watch the video and then you can thank me for finding it for all of us.

You can bet that I will be trying this trick! For those of us who love corn on the cob, this is an absolute must see!    No mess to preparing it, no silks to try to brush out of the corn, it comes out clean. http://www.youtube.com/watch?v=YnBF6bv4Oe4  Enjoy The Old Guy

Pumpkin Pie Squares

Image via WikipediaWith Thanksgiving around the corner I started going through my files trying to figure out what I will cook this year.  I came across this recipe I found in 1996 that is as good today as it was then.  This recipe yields 16-20 servings.

Pumpkin Pie Squares
Crust
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter or margarine

Filling
2 cans (15 ounces each) pumpkin
2 cans (12 ounces each) evaporated milk
4 large eggs
1-1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt

Topping
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter or margarine, softened

Combine topping ingredients in a small bowl until crumbly; press into a greased 13-in x 9-inch x 2-inch baking pan.  Bake in a preheated 350 degree oven for 20 minutes, or until golden brown.
Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust.  Bake for 45 minutes.  Combine brown sugar, pecans and butter or margarine; sprinkle over the top.  Bake 15-20 minutes longer or until a knife inserted in center comes out clean.  Cool. Store in refrigerator.  When ready to serve, cut into squares.

Enjoy
The Old Guy

One Pot Spaghetti

Image via WikipediaFast, easy, cooks in one pot, about a half hour.  Nothing wrong with this picture.

One Pot Spaghetti
1-1/2 pounds ground beef (could use half mild Italian sausage)
1 small onion, chopped (or 2 tablespoons dried minced onion)
1 teaspoon salt
1 clove garlic, pressed
1-1/2 teaspoons oregano
1 teaspoon chili powder
1 (6 ounce can) tomato paste
2-1/2 cups tomato juice
3-1/2 cups water (may need more)
2 tablespoons brown sugar (more of less to taste)
8 ounces regular spaghetti

In a 3 quart pot on the stove, mix together and brown the first six (6) ingredients over medium high heat. Drain any accumulated fat.
Add the tomato paste, tomato juice, water and brown sugar and mix well.

Bring to boil and simmer 20-30 minutes.  Add the spaghetti (uncooked) broken in  half if you prefer.  Mix well and cover,  Cook until spaghetti is done al dente and sauce has thickened.  Check and stir every few minutes to make sure spaghetti is not sticking together, and add more water if necessary.  Should be ready in about 20 minutes,

Enjoy
The Old Guy

If your rice gets gummy............

Image via Wikipedia I found the following tip in the September issue of Cooking Light. (great magazine) and just had to share it..  I never woulda thunk it but I tried the following and it really works well.

"When rice is cooked in the traditional way.....simmering in a lidded pot...the close-packed grains rub together and release starch, often leading to the dreaded sticky rice.  The solution is ratio-free ( no 1 cup of rice to 2 cups of water).

Use more water.  Lots more, so you cook the rice like pasta until it reaches the proper consistency, then drain.  The pasta method keeps the rice from rubbing together too much as it cooks; draining ensures it won't suck up more water than it needs.

Check brown rice for doneness at around 25 minutes.
For white rice, which absorbs water more readily, try sauteing the grains before boiling, for about two minutes in a tablespoon of oil.  Then add roughly four times as much cold water as rice to the pan, and boil.  Check for doneness at around 15 minutes (timing starts when water boils)."

Hope this helps your rice cooking, and thanks to Cooking Light for the information.

Enjoy.
The Old Guy

Pizza Pancakes

Image via WikipediaCame across this recipe last may.  Found it on Google on a website called plainchicken.com. Check out the site and try this recipe. . Thanks  to palainchicken.com.  I really enjoyed it that thought I would pass it on.  Enjoy

The Old Guy.

2 cups Bisquick
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes if desired
2 large eggs
1-1/2 cup shredded mozzarella cheese
1/2 cup chopped peperoni
1 cup Italian sausage, cooked and crumbled with casings off)
1/2 cup mushrooms, sliced.
pizza sauce (warmed)

In a large bowl, combine the the biscuit mix, Italian seasonings, and red pepper flakes (IF USED).  combine the eggs,and milk; stir into dry ingredients just until moistened.  Fold in cheese, pepperoni sausage and mushrooms.  Pour batter by 1/4 cupful's (could use a large cookie scoop) onto a lightly greased hot griddle.  Turn when bubble form on top; cook until the second side is golden brown. Serve with pizza sauce.

Enjoy
The old guy

Kugeli Potatoes

Image via WikipediaI LOVE church cookbooks.  The recipes you usually find there is my kind of cooking.  The following is similar to potato Kugel (or Pudding).  I found it in the First Presbyterian Church  Sesquicentennial Cookbook from 1986.

Kugeli Potatoes
6-8 potatoes, grated*
2 eggs, well beaten
6 tablespoons butter (melted)
3/4's of a small onion, grated
1 cup hot milk
2-1/2 teaspoons salt
Mix all ingredients in a large bowl, stirring well to combine.  Place in a square 8 inch x 8 inch pan that has been sprayed with cooking spray and bake in a preheated 350 degree oven for about 1 hour and 15 minutes.
* Grate potatoes into a bowl of cold water to prevent them from turning dark, and then squeeze dry using a kitchen towel)

Enjoy
The Old Guy

Hot Dog Casserole

Image via WikipediaMy grandson Wes loves Hot Dogs.  The following recipe is sure to be a kid pleaser for most kids and kids at heart too.
7-9 hot dogs, sliced bit size
1 (15 ounce) can diced tomatoes
1 can baked beans
3/4 cup cooked rice

Preheat oven to 375 degrees.  Mix all ingredients in a mixing bowl and place in a casserole dish.  Cover with foil and bake 45 minutes or until bubbly.

Enjoy
The Old Guy

Flavored Coffees

Image via WikipediaDo you love flavored coffees?  Now you can make your own mixes with these simple recipes.....

Cafe' Vienna
1/2 cup instant coffee powder or granules (your favorite brand)
2/3 cup Sugar
2/3 cup non-fat dry milk solids
1/2 teaspoon cinnamon

Stir ingredients together.  Process in a blender until powdered.  Use two teaspoons to one cup water.
Store unused powder in a tightly sealed container.

Italian Mocha Espresso
1 cup instant coffee powder or granules
1 cup sugar
4-1/2 cups nonfat dry milk solids
1/2 cup cocoa powder

Stir all ingredients together.  Place in blender and process until powdered.  Use 2 teaspoons to one small cup of hot water.  Serve in demitasse cups.

Instant Cappuccino
1 cup powdered non-dairy creamer (plain or flavored)
1 cup powdered chocolate milk mix
2/3 cup instant powdered or granulated coffee
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Mix all ingredients together.  Place in blender and process until powdered.  Use 1 heaping tablespoon per cup of boiling water.  Store in airtight container.

Mocha Fireside Coffee
2-1/2 cups powdered non-dairy creamer
2 cups hot cocoa mix
1 cup instant coffee granules
1 cup Ovaltine chocolate drink mix
1/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Combine all ingredients and mix well.  Place in blender and blend until powdered. Use 1 tablespoon mix to 3/4 cup Boiling water.  Store in airtight container.

Enjoy
The Old Guy