Thank you. I am really looking for dishes that are just one with everything in it. I have these that I got from some friends but need more. I’ll share what I have.
shepherds pie.
This makes 2 deep dish pies, so you can have one for now and freeze one for later - just leave off the mashed potatoes on the one you freeze.
Brown 1 pound grown beef and drain
In sautee pan, cook 1/2 cup each chopped onion, celery, bell pepper and carrots in vegetable oil until just tender.
In large bowl, mix beef, veggies, 1 can cream of celery (or mushroom) soup, 3/4 to 1 cup beef broth, 1 can mixed veggies (vegall) or 1 1/3 cups frozen mixed veggies, salt, pepper, garlic powder, etc. to taste.
Pour mixture into 2 frozen deep dish pie crusts.
For the one you are going to prepare now, top with leftover mashed potatoes, making sure you spread them all around the edges. You can sprinkle a little shredded cheese on the potatoes if you wish.
Bake at 350 degrees until hot and bubbly throughout. Allow to set @ 10 minutes before you serve.
To freeze one, do not add the potatoes, but put it in the freezer on a cookie sheet and freeze, then take out and wrap and re-freeze. This is the easiest way I’ve found to freeze it because it’s kind of soupy before it’s frozen. Before you bake it, allow it to thaw, then top with mashed potatoes and bake as above.
This one had no name.
I will not use boned chicken so if I do this one, it will be boneless skinless breast.
Bone-in chicken breasts
whole medium potatoes, peeled*
carrots, peeled and cut into big chunks
1 large onion peeled and cut into chunks
salt, pepper and other seasonings to taste
1 pkg lipton onion soup mix, sprinkled over meat and veggies
1 can chicken broth
- If you only have large baking potatoes, I’d cut them into large chunks.
Put in the meat and veggies first, then sprinkle with seasonings, soup mix and pour broth over it all. Cook on low 4-6 hours or longer if you are out of the house.
This one I made last week using peas with the pepper in the can. We found it to be bland but filling.
Black-Eyed Pea Cornbread Skillet
Makes 8-10 servings
1 lb. ground meat
1 onion, chopped
1/2 teaspoon salt
3 eggs beaten
3/4 cup buttermilk
1/4 cup vegetable oil
1 cup self-rising meal
1 (16-oz.) can black-eyed peas, drained
1 (8oz.) can cream style corn
4 oz. shredded cheddar cheese
2 pickled jalapeno peppers, chopped
Heat oven to 400. In a 10in. skillet, cook ground beef, onion, and salt until beef is browned. Remove mixture from skillet and drain. Coat skillet with cooking spray. In a large bowl combine eggs, buttermilk, oil and cornmeal, blend thoroughly. Stir in peas, corn, cheese, pepper and ground beef mixture. Pour batter into skillet and bake at 400 for 25-30 minutes or until set and lightly browned.
It needs some kind of seasoning.
The next one I plan to make tomorrow.
Beef and Cornbread Casserole
10 oz cream of asparagus soup, undiluted
1/4 cup finely chopped onion
2 teaspoons Worchestershire sauce
3/4 cup sifted all purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 cup oil
6 green pepper rings for garnish
Brown beef in 10 inch skillet. Add onion, soup and Worchestershire sauce. Simmer 5 minutes. For topping, sift together flour, baking powder and salt in a separate dish. Add cornmeal and mix well. Add oil and milk stirring until smooth. Pour topping over beef mixture in skillet, spreading it with a spatula to within 1/2 inch from the edge of the skillet. Top with the pepper rings.
Bake at 425 for 15 - 20 minutes until lightly browned.
Most of these I have in my file are potato and carrots. I want something different.
Blessings,
NL
