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It's Sunday afternoon, you have been relaxing all day, it is now 4PM, you don't want to go to Denney's, so you make that old, tasty, simple recipe that your family has always loved. What is it?
Ours is spaghetti sauce, chopped onions, whatever ELSE is in the fridge (that's still good), all mixed with a couple cups of cooked elbow macaroni, topped with cheese, and baked for about an hour.
Make a white sauce--flour, butter, milk and add dried 'chipped' beef. (the cheap stuff in the plastic pkg)
Toast several pieces of bread and enjoy. My Daddy would make this for us and then we watched Bonanza. Good Memories.
Sometimes he made waffles, too.
sls
we ate this growing up. My grandfather called it Sh*t on a Shingle. Said thats what they called it in the Army. Makes me smile thinking of my grandma yelling at him for calling it that in front of me.
Homemade mac and cheese is our speciality. Cooked macaroni, layered with extra sharp cheddar cheese, pour a little milk over the top with salt and pepper and bake for about an hour at 350 degrees.
Brown 1/2 pound italian sausage and 1 medium onion. Drain the grease. Add 2 cups cooked minute rice and 1 can Chili Beans (spicy's the best) and a little garlic powder. Mix and serve.
Ground beef cooked with garlic, onion and oregano. Fresh Mozzarella cut into small cubes. Cooked short pasta such as penne or shells. Drain pasta reserving two tablespoons of the pasta water which you add back to the pasta, salt and pepper if desired add the ground beef and cubed mozzarella, toss and serve. If you have left over sauce it works well with this but it perfectly fine and flavorful without it. I usually add chopped fresh parsley to the dish just before serving.
Add an egg and some milk to leftover mashed potatoes and drop mixture into a heated frying pan.
How good that sounds... Maybe add a bit of chopped onion?
I love making omelets, and finally found a wonderful set of two pans, one made to fit over the other and "hook" on. You mix 6 eggs, milk, salt, pepper, garlic salt (whip it all to get air into it), pour one third into one pan over a burner, the other 2/3 into the other pan on a separate burner, slowly cook till set (I tip the pans and push back a bit to get the liquid cooked).
Put ground sausage, chopped onions, peppers, whatever, into both pans as it cooks, then take the 1/3 pan and quickly turn it over into the other 2/3 full pan. This will take practice! Then just keep turning the pans, (now hooked together) over on the burner and keep checking to be sure it doesn't burn. It fluffs up so beautifully! When done, tip pan onto a plate, ease the omelet out, slice it into 4 equal wedges (or just two if you're like my partner and me!) and eat. Sounds complicated, but isn't!
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Creamed chipped beef
Makes me smile thinking of my grandma yelling at him for calling it that in front of me.
