Quick Foods

[Guardian Angel]

Smothered Tomato Burgers

1 1/2 lb ground chuck
1/2 c chopped onion
1/4 cup chopped green bell pepper
4 slices regular bread soaked in 1/3 c milk, salt and pepper to taste
1 can Campbell's tomato soup

Mix in a bowl in order given, reserving soup till later.  Pat into oval burgers about 1/2 in thick, brown in oven proof skillet; sprinkle in 4 tbsp flour and stir into the juices till the flour disappears.
Mix the Campbell's tomato soup with 1/2 can water.  Pour mixture over the browned and cooked burgers, stirring to mix well.  Bake at 400 for 25 minutes until bubbly.  Use the gravy for mashed potatoes, rice or biscuits.

[Guardian Angel]

Hobo Burgers (Paula's recipe)

11/2 pounds ground chuck
1 cup cracker crumbs
1 egg, beaten
1/4 cup lemon juice
1 cup grated cheese
1/2 cup chopped green pepper
2 teaspoons House Seasoning (recipe below)
4 medium red potatoes, sliced thin (do not peel)
1 large onion, sliced thin
4 carrots, peeled and cut into strips
4 slices bacon

In a large bowl combine ground beef, cracker crumbs, egg, lemon juice, cheese, green pepper and House Seasoning. Mix well. Shape into 4 patties (mini meatloaves)

Place each patty onto 2 layers of heavy-duty aluminum foil (enough to cover and close). On each patty, place potato slices, onion slice, and carrots. Slice bacon in 1/2 and place both slices on top. Seal aluminum foil tightly and cook on campfire or in a preheated 350  oven for approximately 45 minutes.

House Seasoning recipe:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months. 

[Guardian Angel]

Tomato Pie

9-inch pie crust
2 tablespoons extra-virgin oil
3 fresh tomatoes, chopped
Cup of chopped onion
Cup  finely chopped roasted red bell pepper
1 tablespoon of balsamic vinegar (the older the better)
1/2 teaspoon of salt
3 twists of freshly ground black pepper
4 eggs, lightly beaten
1 cup of grated Parmesan cheese

Preheat the oven to 400.  Line the uncooked pie crust with foil and weight it down with a few dry beans.   Bake the pie crust for 5 minutes.  Remove from the oven, remove the beans and foil and set the crust aside.   Reduce the oven heat to 375.   Heat the oil in a sauce pan.  Add the tomatoes, onion, roasted red bell pepper, vinegar, salt, and black pepper. Cook over medium heat until the mixture is reduced to a thick and rich-tasting paste with no moisture remaining.   Spoon the mixture into a large bowl. Add the beaten eggs and 2/3 cup of cheese. Gently stir. Pour this mixture into the pie crust.   Sprinkle the remaining cheese over the filling.
Bake for about 25 minutes. The pie should be golden and firmly set.
Serve hot or at room temperature. Not at its best when chilled.

[Guardian Angel]

Home Style Macaroni & Cheese

1 pound elbow macaroni
1/2 cup plus 2 tablespoons butter, divided
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
4 cups milk
4 cups shredded sharp Cheddar cheese
1 cup crushed saltine crackers
Preheat oven to 375. Coat a 9" x 13" baking dish with cooking spray.
Cook macaroni according to package directions, drain and set aside.
Meanwhile, melt 1/2 cup butter in a large saucepan over medium heat. Add flour, salt, and pepper; mix well. Gradually add milk, bring to a boil and cook until smooth and thickened, stirring constantly.
Add Cheddar cheese and continue stirring until melted. Place macaroni back into soup pot. Add 3/4 of the cheese sauce; mix well.   Spoon macaroni into baking dish and pour remaining 1/4 of the cheese sauce evenly over top.  In a medium bowl, melt remaining butter in microwave. Stir in crushed crackers; mix until crumbs are evenly coated. Sprinkle evenly over top of macaroni. Bake uncovered for 30 to 35 minutes, or until heated through.

[Guardian Angel]

Creamy Chicken Pasta

1 large can crushed tomatos
1 cup Vodka (better grade)
1/2 cup chicken broth
1/2 heavy cream
1 onion (diced)
3 cloves glaric (diced)
fresh basil (chopped)
16 oz bag of favorite pasta, cooked and drained

Sautee onion and garlic until soft, add tomatos and broth, simmer for 10 mins.   Add vodka and simmer for 10 mins, cooking off alcohol.   Slowly stirring, add cream so as not to curddle, simmer on low for 10 mins.   Combine pasta and sauce in large dish and garnish with fresh basil.  Serve with garlic bread. 

[Guardian Angel]

Country Fried Steak
 
4 beef cubed steaks (1 1/4 pounds total), pounded to a 1/4-inch thickness
1-1/4 teaspoons salt, divided
3/4 teaspoon black pepper
3/4 cup buttermilk
3/4 cup plus 3 tablespoons flour, divided
1/2 cup vegetable shortening
1-1/2 cups milk

Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.  Place buttermilk in a shallow dish. Place 3/4 cup flour in another shallow dish. Dip steaks in buttermilk then in flour, coating completely.  In a large deep skillet, heat shortening over medium-high heat until hot but not smoking. Add steaks and cook 3 to 4 minutes per side, or until cooked through and coating is golden. Drain on a paper towel-lined platter and cover to keep warm.
Add remaining 3 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook 2 to 3 minutes, or until flour is browned, stirring constantly. Add milk and stir until gravy thickens. Serve steaks topped with gravy

[Guardian Angel]

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Sauteed Chestnuts, Onions and Bacon

1/2 lb thick sliced slab bacon, cut crosswise into 1/4 inch strips
1 lb. pearl onions (1 inch in diameter
1 lb vacuum packed or jarred roasted chestnuts, without sugar
2 tablespoons honey
salt and pepper
Flat leaf parsley for garnish.

Cook bacon in a skillet over medium low heat, stirring often, till fat has rendered and it starts to crisp, about 12 minutes.  Transfer to paper towels to drain.  Fill bowl with ice water; set aside.  Bring a saucepan of water to a boil.  Drop in onions and blanch for 30 seconds.  Scoop out with slotted spoon and put them in ice water.  To peel, snip off tops and remove papery outer layers.  Set onions aside.  Raise heat under skillet to medium.  add onions; saute in bacon fat, stirring occasionally, till tender and spotted with brown. about 10 minutes.  Add chestnuts, bacon, honey; toss to warm through, being careful not to break up the nuts.  Season with salt and pepper; put in a bowl.  Garnish with parsley.