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Saijen SilverWolf1 Profile
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Tired of the same ole, same ole for supper


DH and I are so tired of the same stuff over and over, so, I decided to grab my copy of my Dad's favorite recipes cookbook and see what I could find.

so far, I have fixed 3 meals from his cookbook. 2 need a bit of tweaking, but were otherwise good, the one I fixed to night, I added 2 spices not in the ingredient list, and man, was it good. For those of you who aren't big in meat, you can do this without the meat, I'd think. I'm going to post the recipes, and at the bottom, put what I did or would change.

**Hamburger Pie**
1 pound ground meat
1 lg onion
1 can tomatoes
Salt and pepper to taste

(chop the onions. I added chopped bell pepper, and drained the can of tomatoes. In an iron skillet, I sauteed the onions and peppers in just enough oil for that purpose. Browned the meat, drained off the fat/oil. Add tomatoes. I then let it simmer while I mixed up ingredients for the topping. Also, preheat your oven at this point, to 425-450 degrees)

Topping:
1.5 cups flour (self rising)
1 tsp. celery salt
1 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. poultry seasoning
1/4 cup Crisco shortning
2/3-3/4 cup milk

Mix all ingredients. Make like pie crust on top of filling....cover top of pan and all around. Bake till crust is golden brown

(I made this exactly as stated, but the dough was a bit gooey, so I scraped it out of the bowl onto a floured surface and kneaded it some to make it a bit stiffer. Rolled it out with a rolling pin, then place over top of meat in skillet. Next time I make this, I will add a sm can of tomatoe paste to meat mixture, as well as some of the poultry seasoning, pepper and some sage. To the crust I will add a bit more paprika)

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

**Colorful Kielbasa** (this is the one I said you could probably leave the meat out of if you wanted)

1 can cream of celery soup
1.5 cups water
1 Tblspn butter
1 pound Kielbasa
3/4 cup long grain rice
10oz pack frozen peas
1 4.5oz can mushrooms, drained
1 cup (4oz) shredded cheese.

(it has a note to take off skin of Kielbasa..I didn't. I also added black pepper and celery salt to the mixture)

In skillet, combine soup, water and butter. Bring to a boil. Add sausage and rice. Reduce heat and simmer for 18 minutes, or until rice is almost done. Stir in peas and mushrooms (I didn't do the mushrooms). Simmer for another 15 minutes, or until rice is tender and peas heated through. Sprinkle with cheese and allow to melt. serve.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

**Corn Souffle (or casserole)**

1 box Jiffy cornmuffin mix
8oz sour cream
1 egg
1 can cream corn
1 can whole kernel corn, drained
1 stick oleo or butter.

Melt butter in a 9x13 baking dish. In bowl, mix all other ingredients. Pour into buttered dish. Bake in 350 degree oven till light brown.
(I didn't do anything different on this....it's divine! and, if you have leftovers, it freezes really well. I thawed out the leftovers and had them with the Kielbasa tonight for supper..YUMMY!)

---
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~~@Saijen@~~
3/17/2011, 4:05 am Link to this post Send Email to Saijen SilverWolf1   Send PM to Saijen SilverWolf1 Yahoo
 
TexasMadness Profile
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Re: Tired of the same ole, same ole for supper


Good for you for trying new stuff! I'm a cookbook addict so we are constantly trying new things. It's fun to experiment!

My grandmother makes something very similar to the corn souffle but adds zucchini and calls it "zucchini bread". I've always loved that stuff!

I'll include a link to these in the forum cookbook!
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Saijen SilverWolf1 Profile
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Re: Tired of the same ole, same ole for supper


 Thank you, Texas...don't know what we'd do without you! emoticon

And the addition of zucchini to the corn souffle sounds really good. If we plant any this year, I may have to try that!

Tonight, I fixed Smothered Chicken

2-4 chicken breasts
1 can cream of mushroom/chicken soup (they make a combined one, now)
1 lg onion sliced
1 can mushrooms, drained (optional)
Flour
Salt, pepper and poultry seasoning to taste

Combine flour with salt, pepper and poultry seasoning.

Heat enough oil in a skillet to brown chicken breasts

Coat chicken well in flour mixture and brown good on both sides. Be sure oil is hot BEFORE putting chicken in.
When chicken is browned on both sides, drain off oil. Add remaining ingredients, lower heat, cover and simmer for 45 minutes, or until chicken in fully cooked.

DO NOT ADD WATER TO THE SOUP!!!!!

I fixed some buttered broccoli and whole kernel corn with this. Was really good! I did not use the mushrooms.



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~~@Saijen@~~
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Queenyforever Profile
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Re: Tired of the same ole, same ole for supper


Oh those are some good ones....
I make the "smothered chicken" one a lot already. But honestly I don't bother with the 'flour'...because Hubby is on the low carb diet. So I just add the seasoning to the soup and serve over broccoli or low carb noodles.

---

“Freedom and democracy are dreams you never give up.”

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Saijen SilverWolf1 Profile
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Re: Tired of the same ole, same ole for supper


Not a bad idea, Queeny...about not using the flour. I may have to try it that way at some point.
DH and I figured it may make a really good full skillet meal, too. Add some peas, carrots, maybe some potatoes, and do it that way. We both cut up our chicken before leaving the kitchen and ended up mixing everything up together, like a casserole type thing, and it was really good that way, too!

Tonight, I'm doing 'Hoosier Pork Chop Supper'

Won't post all of it till after we've had it so I can make comments.
DH is delighted that I'm cooking again. We've not eaten out one time this week..and that's extremely unusual for us! I've got to get my grocery list done for this next week. We'll probably get groceries on our way home Sunday from our friend's.
We'll eat supper at their place tomorrow night (grilling out steaks..I'm not a big steak person...but..whatcha gonna do?), so will need supper plans for Sunday through next Saturday...we're leaving Sunday week.
I may do some easier stuff toward the end of the week..just have to see.

---
"Do unto others as you would have them do unto you"
~~@Saijen@~~
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Justbec Profile
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Re: Tired of the same ole, same ole for supper


Man those all sound so good! I love to cook and try new recipes. I'm always looking for new ones.

Made Jambalaya last weekend, first time I've tried to make it on my own. I can't make rice to save my life but it turned out pretty good. I used shrimp and chicken. Wanted chorizo but the store didn't have any.

---

Paradise Lost, we're moving to Facebook!

3/19/2011, 1:28 pm Link to this post Send Email to Justbec   Send PM to Justbec Blog
 
Saijen SilverWolf1 Profile
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Re: Tired of the same ole, same ole for supper


Bec...I love a good Jambalaya. I used to live in New Orleans (Nawlins) and fell in love with the food...both Cajun and Creole. There used to be(not sure if it's still there or not) a place called Felix's that had the best gumbo and jambalaya. I can't even remember what street it's on....Just pulled it up to see..and apparently it's still there. On Iberville Street. It's an awesome place.
http://www.felixs.com/

I did the Hoosier Pork Chop Supper Friday night...don't have the cookbook in front of me, so will post the recipe tomorrow if I don't forget.

Before we left for our night with friends, we made a grocery list for this week, and have a few more new recipes to try, including some side dishes this time...so, will let you know how those all go as I do them.

---
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~~@Saijen@~~
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Loveable Bitch Profile
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Re: Tired of the same ole, same ole for supper


Those sounds nice and they sound simple which is the main thing for me! LOL!

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Queenyforever Profile
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Re: Tired of the same ole, same ole for supper


Hubby spent a lot of time in Mississippi and Louisiana and he loves Cajun cooking...I love the flavors, but MAN those spices do NOT like me! emoticon

---

“Freedom and democracy are dreams you never give up.”

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Justbec Profile
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Re: Tired of the same ole, same ole for supper


I grew up in the south so I learned to love cajun, creole and Mexican at an early age.

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Paradise Lost, we're moving to Facebook!

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