Jul 27, 2017 |
by Molly Jo Realy @RealMojo68
Nippers in the Kitchen
So, there’s this cookbook on my shelf and a poll on Facebook . . .
Last week y’all voted, and Hamburger Pie won the election!
This has always been one of my favorite meals since I was young. It’s hearty, savory, and just look at all those mashed potatoes!
Now, you can use fresh ingredients if you want to. My schedule requires something just a little easier, so I opt for the ready-to-use product.
Hamburger Pie: Seven Easy Ingredients
Have I shared this with you before? Well, it’s worth another helping, dontcha think?
Seven ingredients. Six steps. One big serving of delicious!
And, look! You can even print the recipe!
The Unemployment Cookbook: Hamburger Pie
Ingredients
- 1 eye-watering medium onion, diced
- 1 lb ground cow
- 1 can (14 oz) French style cut green beans, drained. Because Arctic beans are just too cold.
- 1 can condensed cream of chicken soup. Chicken, now. Not peacock or other foul fowl.
- 1 soup can of cow juice (That would be milk).
- 1 box (8 servings) instant mashed potatoes. Abacadabra!
- 1 egg. Again, from a chicken. Nothing else.
Instructions
- Brown the ground beef and onion together. They're in a heated relationship.
- Spoon into 2-qt baking dish. Time to get comfy!
- Cover with green beans. Layers are so stylish this time of year.
- Mix together soup and milk. Pour over green beans. Time to cool things down a little, folks!
- Prepare instant mashed potatoes per package instructions. Take out the day's frustrations and beat in an egg.
- Spread on top of casserole. Apologize to the potatoes for the egg beating and spread them nicely.
- Bake uncovered 350 degrees for 30 minutes.
3.1
https://franklymydearmojo.com/2017/07/27/the-unemployment-cookbook-hamburger-pie-2/ (c) 2012 Frankly, My Dear... New Inklings Press
I like this meal best the next day after it’s firmed up a bit. Don’t get me wrong, hot and fresh is, well, hot and fresh. But warmed up stove top or in the microwave the next day, it still retains the flavor with less liquid.
The next recipe poll will be posted in a few days, so stay hungry. I mean, stay tuned!
What’s that? Y’all want more? Well come on home, honey. You know I’ve got food on the table for you.
You can find the basic version of this and many more table-tempting recipes in The Unemployment Cookbook, available through New Inklings Press. But for a healthy serving of snark, come on back to this table.
TWEET THIS: Frankly, My Dear . . . : The Unemployment Cookbook: Hamburger Pie. @RealMojo68 #amcooking #unemploymentcookbook
Frankly, My Dear . . . Hamburger Pie
And Frankly, My Dear . . . That’s all she wrote!
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Oct 27, 2011 |
by Molly Jo Realy @MollyJoRealy
Who doesn’t love a good meat-and-potatoes dish? Here’s a great recipe my mom handed down. Quick, easy, delicious… and smells so good when cooking!
INGREDIENTS:
1 lb. ground beef, make into four patties
1 medium onion, sliced
2 or 3 medium potatoes, peeled and quartered/sliced thick
1 can Cream of Mushroom soup
In the center of a large square of heavy duty cooking foil, place hamburger patty. Top with onion slice, potato, and approx. 1/4 can of soup. Salt and pepper each layer to taste. Wrap tightly.
Repeat for patties 2 – 4.
Place on cookie sheet or in cake pan. Bake at 350 for 1 hour. Remove from oven. Be careful upon opening as packets will be very hot and steamy.
Oct 20, 2011 |
by Molly Jo Realy @MollyJoRealy
This is an old family recipe. I don’t remember not eating this as a kid. The great part is, my daughter loves it now, too. The first time I made it, she went back for seconds… and thirds. Now that’s saying something!
INGREDIENTS:
1 to 1.25 lb. ground beef
1 medium onion, chopped
8 to 12 oz. macaroni or pasta shells, cooked
1 can tomato soup
1 can vegetable soup
On stove top, cook the pasta. Separately, brown the ground beef and onion. Add both soups to meat, mix in cooked pasta. Can thin with a little water, tomato juice, or tomato sauce if desired.
See? Quick, easy, nutritious, hearty. All great things for an autumn dinner.
Oct 16, 2011 |
by Molly Jo Realy @MollyJoRealy
Hey, everyone! Here’s a “bonus” recipe: I was only going to post my recipes on Thursdays, but this one turned out so great, and I’m so excited about it, that I just had to put it up now!
My daughter loves stroganoff, but I have to admit, I’ve never made it before. I usually feed her the complete-in-a-box or frozen options. But in keeping with my new goal of cooking more and spending less, I looked in my already-stocked pantry and found I had everything I need for one of her favorite meals.
This dish cost less than $7 total, and offers six or more hearty servings. Now who doesn’t love a yummy deal like that?
INGREDIENTS:
1 lb ground beef
1 medium onion, chopped
2 cans Cream of Mushroom soup, undiluted
1 small can (6 oz.) chopped mushrooms
1 package Knorr Pasta Sides: Strogranoff
Cook pasta as directed. Separately, in large skillet (I used my chicken fryer) brown ground beef and onion on medium. When meat is browned, turn heat to medium-low and add soup and mushrooms. Mix thoroughly. Keep on low. When pasta is done, add to meat mix. Enjoy!
Sep 15, 2011 |
by Molly Jo Realy @MollyJoRealy
By now you’ve probably sensed a theme about my recipes: I like ’em cheap, easy, and slow cooked.
Slow cookers are a beautiful invention. I’m particularly thrilled with my new “original slow cooker”, an authentic Crock-Pot. A Crock-Pot is different from other slow cookers, in that other slow cookers typically sit atop a hotplate that in and of itself can be used as a pancake griddle on Saturday mornings. A Crock-Pot encases the pot, usually a removable stoneware that acts as its own serving dish, albeit hot, but ultimately easy on the clean up. Once the stoneware has cooled when removed from the heating element, it can fit in the fridge. The next day you can warm up your leftovers by taking it straight from fridge to Crock-Pot and setting it to “warm”. Since it’s already cooked, there’s no need to turn it on “high” and risk cracking your dish (although I hear that’s hard to do, yet another reason to love the original Crock-Pot).
For a few months, I’ve been wanting to try my hand at making BBQ Pulled Pork. Lo and behold, my new Crock-Pot came with a basic recipe! Of course, being me, I first tried their recipe. Then I had to make it my own. And here it is.
BBQ Pulled Pork can be enjoyed on buns as a sloppy joe-type sandwich, on rice or pasta, or mixed in with veggies. It’s even a great topping for BBQ or Hawaiian pizza. My 3-lb. roast was enough for 12 buns plus some leftover meat to add to a rice dish. Now that’s a good deal!
INGREDIENTS:
3 – 4 lb. pork loin, trimmed of fat
1 bottle (18 – 24 oz.) BBQ sauce
1 bottle (12 oz.) beer [I prefer a dark lager] [Substitute 12 oz Coca-Cola for a sweeter tang]
2 medium onions, chopped
Place pork loin into Crock-Pot. Cover with onion then BBQ sauce then beer/cola.
Cover and cook on low for 9 hours. Remove pork and shred with forks. Put pork back into Crock-Pot and mix well with onion sauce. Serve as desired.
