Recipes

I’m opening a new tab on my website, and to celebrate, I’m offering my audience my best and most special recipes to celebrate the occasion. Please add your own and we’ll share them.  Thanks–all the best.

–Dan

 

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Many people salivate over homemade spaghetti sauce, but the thought of starting from scratch is intimidating to them.

Well, this recipe comes from Aunt A, who is the director of rehab for a facility back home in Pittsburgh.  She cared for a woman whose family ran a very successful Italian restaurant.

As a thank you for Aunt A’s kindness and care for the woman, she passed on her restaurant’s pasta sauce to her.  It is tremendous.  Now I’m passing it on to you.

A’s Sauce:

In a pot over medium heat combine:

  • 1/2 c olive oil
  • 1/2 tsp parsley
  • 1/2 tsp oregano
  • 2 cloves minced garlic
  • 1 tsp Italian seasoning
  • 2 chopped green onions
  • add 29 oz tomato sauce
  • 12 oz tomato paste
  • 20 oz water
  • 1/2 c parmesan/romano blend chees
  • 5 tablespoons sugar

stir frequently, turn heat to lowest setting, and simmer for min 2 hrs, stirring regularly.

If you want to add meat, brown 1 lb ground meat in a separate pan.  Remove all fat.  Place in food processor and chop for 20-30 seconds

add to sauce during the simmering process and the sauce is on low.

I GUARANTEE it will be an excellent sauce for you and your family.

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Trail Chili for the Crock Pot

Great on a Camping Trip or for Football Sundays!

Makes 8-10 servings

2 lbs ground beef

1 large sweet onion, diced

28 oz. can diced tomatoes

2, 8oz. cans tomato puree

1 or 2 16 oz. cans kidney beans, undrained

4 oz. can diced green chiles

1 cup water

2 garlic cloves, minced

2 Tablespoons mild chili powder (I like it hot, so I use hot chili powder)

2 tsp. salt

1.5 tsp. ground cumin

1 tsp. Pepper

Brown beef and onion in a skillet, drain.  Place in Crock Pot on High.  Stir in remaining ingredients and cook on High for 30 minutes.  Reduce to low and cook 4-6 hours.

Top individual servings with Cheddar Cheese and taco chips.

Mrs. Homestead Dividends

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White Bean Dip with Pita Chips (Italian Version of Hummus)

 

Super easy and fast and a great appetizer for entertaining!

If you only want to make the dip, buy premade Pita Chips at the store deli and skip the homemade pita chip part of the recipe.

4 Pita Breads, split in half horizontally

2 Tablespoons plus 1/3 cup Olive Oil

1 tsp. Dried Oregano

1 1/2 tsp. Salt, plus more to taste

1 1/4  tsp. fresh black pepper

One 15 oz. can Cannellini beans, rinsed and drained

1/4 Cup loose packed fresh, flat –leaf parsley leaves ( I use dried 3 Tablespoons or so if no fresh is available)

2 Tablespoons fresh Lemon juice (I sometimes use a little more)

1 Garlic Clove ( I use 1.5-2 sometimes)

Preheat oven to 400 degrees.  Cut each Pita in half into 8 wedges.  Arrange the Pita Wedges on a large baking sheet.  Brush the Pita wedges with the 2 Tablespoons of the Olive Oil, sprinkle with the oregano and 1 teaspoons each of the salt and pepper.  Bake for about 8 minutes then turn over and bake until crisp and golden, about 8 more minutes.

Meanwhile, in the food processor bowl, combine the beans, parsley,Lemon juice,Garlic and the remaining ½ tsp Salt and ¼ tsp of pepper.  Pulse on and off until the mixture is coarsely chopped.  With the machine running, gradually mix in the remaining 1/3 cup of oil until the mixture is creamy.  Season with more salt and pepper to your taste.

This can be made one day ahead, cover and refrigerate the bean dip and the pita chips can be stored in airtight container at room temperature.

Mrs. Homestead Dividends

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Cajun Prime Rib

8  lbs of Prime Rib

Can’t find a prime rib roast, you say…if a local butcher isn’t an option, Costco and Sam’s club will have them (Costco even has pre-seasoned ones in roasting pans around the holidays.

16 ounces of melted butter or olive oil (or oil of choice)

4 ounces of tobasco or preferred hot sauce

1 liquid food injector/hypodermic needle

2 tablespoons garlic

1 tablespoon paprika

1 teaspoon black pepper

Preheat oven to 350 degrees

Melt the butter with all dry ingredients over low heat in a small sauce pan.

draw marinade into the hypodermic.

Place Roast into 2-3 inch deep roasting pan with lid or covered with aluminum foil

Inject 2 ounces of marinade per pound, injecting small amounts deeply and frequently.

Take remaining marinade and lightly coat exterior of roast

Cover and cook for 1-2 hours until 10-20 degrees below desired internal temperature is reached

Take out of oven to rest…the roast will continue to cook as it cools

 

Sauce: Mix 2 tablespoons grated horseradish to 8-10 ounces of sour cream.  Mix completely.

Serve with a green dish like asparagus or FRESH (not canned) green beans, and whipped potatoes.

 

American Shepherd’s Pie

Brown 2 lbs ground beef in skillet.
Remove fat and place in casserole dish.
Take 3 cans of vegetable soup and cover ground beef.
Prepare 8 servings of mashed potatoes to your standard recipe.
Cover over soup mix in casserole.
Place in 400 degree oven for 30 minutes leaving covered with top or foil.
Remove foil and cook until mashed potatoes become browned.
You may also add cheese to top of potatoes during browning period.

Enjoy.

Dan

 

Hifalutin’s Pot Roast

INGREDIENTS:
2 lb chuck roast
carrots, sliced
onions, sliced
1 can of Campbell’s Beef Broth
1 package of Knorr Onion Soup Mix

DIRECTIONS:
Preheat oven to 350-degrees. Slice desired amount of carrots and onions and set aside. Brown the roast on all sides in a dutch oven on top of the stove. Remove from heat and sprinkle roast with onion soup mix; and add beef broth to the pan. Roast in oven at 350-degrees until meat is tender (about 1.5 hours). Add more liquid if needed. Add carrots and onions to pan about 45 minutes before removing meat. (Serves 4)

c/o hifalutin

 

PREPPER POT PIE

Hello Everyone! I don’t know about you guys, but I’m always looking for some recipes that are easy and quick and can use your soon to be outdated/expiring pantry prep items!
Here’s one that is really quick and allows you to use any canned meat you want, though I would suggest chicken. We use the Costco canned chicken breast. The quality is good and price is reasonable in bulk.

Almost Homemade Chicken Pot Pie

Preheat Oven to 425

Ingredients:
One box of ready made pie crusts from the refrigerator section (The Walmart brand works fine)
One bag of frozen vegetables (small size, I like a green bean, carrot, corn mix)
Two Jars Chicken Gravy (I use the Heinz brand, one jar is for the recipe and the other jar you can warm to place on top of your slice of pie, if you like gravy on top of your pie)
Salt
Pepper
One 12.5 oz Can Chicken Breast (I use one can, you could easily use 2 and cut back a little on the vegetables if you like more meat)

In a medium size bowl, put in the frozen veggies (no thaw required), the chicken breast, one jar of gravy,salt and pepper to taste. Stir together and set aside

In a pie plate (I use a 10″) place one of the pie crusts to make the bottom of the pie.
Place the Chicken Breast, Veggie and Gravy Mixture into the pie plate
Top with the remaining pie crust and crimp edges as you would any pie
Cut a few vents on the top of the pie
Bake at 425 for about 55 minutes depending on how brown you like your crust. I do put some foil around my edges and remove it for the last half hour or so.
I let it cool and “set up” before cutting it. Top with the remaining jar of gravy (if you like).

Mrs. Homestead Dividends

 

Thanksgiving Recipes:

Martha Stewart’s Recipes from her Home Depot blog:

LINK

Mother Earth News has some great ideas, too

LINK

Better Homes & Gardens’ Recipes

link

 

Queen Of Chilis

Cincinnati Style Chili
Ground Chuck Chili Recipe

Chili Recipe Ingredients:

1 lb. ground chuck
3 onions
2 garlic cloves, minced
1 cup barbecue sauce (I think I used K.C. Masterpiece)
1 cup water
1 tbsp chili powder
1 tsp black pepper
1/2 oz unsweetened chocolate, grated
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cardamom
1 tsp salt
tomato juice, as needed
9 oz spaghetti, cooked and buttered
1 16-oz. can kidney beans, heated
1 lb Cheddar cheese, shredded
oyster crackers

 

Cooking Instructions:

Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a
large skillet. Turn heat to medium and add meat, finely chopped onion,
and garlic. Break up meat with fork and cook until it is browned.
Drain fat.

Add barbecue sauce and water. Bring to a boil. Add remaining
seasonings.

Cover and simmer over very low heat 30 minutes, stirring and tasting
occasionally, adding tomato juice if mixture is getting too dry. Chili
is best when allowed to age overnight in refrigerator and reheated.

To construct the plate of 5-way chili, layer spaghetti on a plate (a
small oval plate is traditional), top it with hot chili, then with a
sparse layer of beans, then chopped onions. Pat on plenty of cheese
while chili is still hot and serve immediately, with oyster crackers on
the side. Serves 4.

Recipe credit: Kate Connally

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