~*~ Comfort Food Menus w/Recipes for SS Cookbook #4 - Courtesy of KC10 ~*~

Posted by: KC10 Replies: 64 Posted on: 9/5/2007 12:32:09 AM
#T882089
Okey dokey, Sistas!! Here's the new section for our next cookbook/menu planner! You've had several weeks now to be getting ready for THIS section of our new cookbook. So now that you have those menu plans all ready to post along with their recipes, here's your chance. And don't forget to include any little stories you might have about why this is a family favorite menu! AND how about those very useful and invaluable tips and suggestions you have to offer!!! Don't forget to add some of that! It will make YOUR menu that much more intriguing!!! At least it will to me!! I LOVE it when people share all those little extras!! They often 'sell' me on the recipe(s)!!

Again, please give me MENUS w/ any recipes that you need to share. I really don't want to have to try and make a seperate section for simply recipes. This cookbook is supposed to be all about menus to help the Sistas with busy schedules be able to plan meals for their families at a glance! I'm still undecided if I will include recipes that are not part of a menu. My time is limited and having to do a whole seperate section is going to be extremely time consuming. So please, help me out here. Even if all you want to share is a pot of soup or a casserole, you must serve something along with that, right? Crackers? Bread? Tossed Salad? It doesn't have to be complicated. In fact, in some instances, the simpler the better! Please don't think me ungrateful. I just am really wanting THIS cookbook to be about MENUS and their recipes, NOT JUST RECIPES!! My hope for THIS project was to make it more of 'planner' and less a 'recipe' book and only recipes! Hope that explains my objective a little better.

And yes!!! There is another cookbook up for grabs! All those who share in THIS section will have their names put in the proverbial hat for a chance to win a wonderful 'Comfort Food' Cookbook. In fact, if there are LOTS of menus!! I might even have a SECOND cookbook to offer, too!!

bumping to the top

hugs,
♥Marcia

Hamburger Helper Soup
Buttermilk Biscuits
Salad
Gingersnaps


**This is such a good hearty soup! It's also great with Cheeseburger
Helper! I still make this for my Dad! It's one of his favorites! :) This
recipe was on the back of the box many years ago!

Hamburger Helper Soup
1 lb gr. beef
1/2 c chopped onion
1 pkg Hamburger Helper -beef noodle
5 c water
1 bay leaf-optional
1/4 t salt
1/8 t pepper
1 can 16 oz whole tomatoes
1 pkg frozen mixed vegetables

Cook and stir ground beef and onion in Dutch oven until beef is brown;
drain. Stir in sauce. Mix water, bay leaf, salt, pepper and tomatoes with liquid; break up tomatoes with fork. Heat to boiling. Stirring,
constantly. Reduce heat; cover and simmer, stirring occasionally, 10 min. Stir in noodles and veg; cover and cook 10 min longer.

Serves 5-6

***These are so good! Even better warm with butter and honey! Mmmm! I use leftovers for breakfast sandwiches! These make huge biscuits! Light and fluffy! :)

Martha Stewart's Buttermilk Biscuits
Makes 15

4 c flour, plus more for dusting
4 t baking powder
1 t baking soda
1 1/2 t coarse salt
1 t sugar
1 c (2 sticks) unsalted butter, cut into pieces
2 c buttermilk

Preheat oven to 375 degrees. In a med bowl, whisk flour baking powder,
baking soda, salt and sugar. Add butter; using a pastry blender, cut
mixture until it resembles coarse crumbs.

Add the buttermilk; stir just until mixture comes together; batter will be sticky. Transfer to lightly floured work surface use floured fingers to pat dough to 1 inch thickness. Use a 2 1/2 inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps.

Transfer to baking sheet; bake fro 18-20 min or until lightly browned.
Remove from oven; cool on a wore rack. Serve warm.

**These are so close to the real thing! The family just loves them!
**I use a 1 " scoop- the cookies are 3 " Bake @ 350 degrees for 15 and leave on cookies sheets for 15 min to get a nice crunchy cookie.
Makes 4 1/2 doz.

Hugs! :)

Posted by: Cubbybear Posted on: 4/6/2003 5:38:57 PM
#R1379178
Nabisco Old Fashioned Ginger Snaps

1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup water

1. Preheat oven to 350 degrees.
2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.
3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.
4. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated.
5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick.
6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.
Makes 120 (10 dozen) cookies.

Thanks, Ms purplechef!! {{Hugs}}

I have another menu I need to add myself! Maybe tomorrow!!

And where are the menus and recipes from the rest of you Sisters? Hmmm? (Nag, nag, nag!!) There is a really awesome cookbook at stake here!! Do I need to mention the bribe again? LOL

later.......

(o:Kay:o)

Menu: Crock Pot Texas Stew, Buttermilk Cornbread, Apple wedges with Caramel Dip

Posted by: ajmom Posted on: 2/20/2005 7:47:21 PM
#R5251045
Texas Stew
2 pounds beef stew meat extra lean cut into 1-inch cubes
1 can (14 1/2 oz) Mexican-style stewed tomatoes
1 can (10 1/2 oz) condensed beef broth, undiluted
1 jar (8 oz) mild picante sauce
10 ounces frozen whole kernel corn, thawed
3 carrots, cut into 1/2-inch pieces
1 onion, cut into thin wedges
2 cloves garlic, pressed
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup all-purpose flour
1/2 cup water
Combine first 10 ingredients in a large slow cooker. Cook, covered, on high setting 3 to 4 hours or until meat is tender. Stir together flour and water. Stir into meat mixture and cook on high setting 1 hour or until thickened.

I like this recipe because there is no need to brown the meat first, if you use the extra lean. I have made this several times, it is a little spicy. Got this from a cookbook, but I can't remember which one.

When I make cornbread, I usually use one of the Betty Crocker or another brand mixes (the one in the pouch). Make as directed except substitute buttermilk for the milk. I can make it from scratch, but I can't tell much difference in the scratch and the mix. I make 2 pouches and it fits well in my cast iron skillet, or you can use a pan. I put a little oil in my pan and let it get hot in the oven and then pour in my batter, and bake. This makes the edges crispy.
For dessert just core and wedge up some apples and use purchased caramel dip from the produce section. I try to make most desserts for every day meals something like fruit or pudding made with milk so my kids get some vitamins.

Terri:)

I am sorry Kay... I will try hard to get some menus posted this weekend.....

Actually you know what my favorite autumn comfy meal is.....tomato soup and grilled cheese sandwiches. I always put mustard on my grilled sandwiches before grilling.

:)

Big hugs,
♥Marcia

pssssst Marcia I use a mixture of mayo and mustard on my grilled cheese. With a big ole bowl of tomato soup(made with milk)...ahhhhhhhh thats comfort food. :)

This is truly a comfort meal. DH loves this!

Connecticut Beef Supper
Squash
Biscuits
Sliced fruit of choice

Connecticut Beef Supper

Ingredients:

2 tablespoons shortening
2 lbs. beef stew meat (cut in 1-inch cubes)
2 large onions
1 cup water
2 large potatoes (pared and thinly sliced)
1 can 10 ½ oz. cream of mushroom soup
1 cup sour cream
1 ¼ cups milk
1 teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese
1 ¼ cups Wheaties cereal (crushed)

Directions:

Melt shortening in large skillet. Cook and stir meat and onion in shortening until meat is browned and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes.

Heat oven to 350° . Pour meat mixture into ungreased baking dish, 13x9x2; arrange potato slices on meat. Stir together soup, sour cream, milk, salt, and pepper; pour over potatoes.

Sprinkle with cheese and cereal. Bake uncovered 1 to 2 hours or until potatoes and meat are tender.

For the squash, I just cut in half, seed and put into a glass dish with a little water. Cover with a microvable plastic sheath and "nuke" till tender. Scoop out, add butter and salt and pepper to taste. :)

Basic Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommended: Crisco)
2 cups buttermilk

Biscuits: Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Courtesy of Paula Deen

Here is another that is nice for a chilly, windy, rainy night!!!

Navy Bean Squash Soup
Cornbread

Navy Bean Squash Soup

1 lb dried navy beans, sorted and rinsed
2 cans (14 ½ oz each) chicken broth
2 C Water
1 meaty ham bone
2 to 2 ½ lb butternut squash, peeled, seeded and cubed (about 5 cups)
1 large onion, chopped
½ t salt
½ t pepper

Place beans in a large saucepan or dutch oven; add water to cover by 2 in. Bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 ½ to 1 ¾ hours or until beans are tender. Remove ham bone. Mash the soup mixture, leaving some chunks if desired. Remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through. 3 quarts. Serves 12. Taste of Home recipe

I love to have leftover soup as I will pack it in DH's lunch the next day and mine too if there is enough left!!!

Here's one I just made, my butcher told me about it. She and I exchange recipes alot. :)

Teriyaki Pork Roast
Mashed Yukon Gold Potatoes( using your fav recipe)
Green Beans( I use frozen if I dont have fresh)
Garlic Bread





Teriyaki Boneless Pork roast

2-4lb bonless pork roast
1/2 cup of Teriyaki sauce
3 Tablespoons Brown sugar
1 1/2 Tablespoons Honey

Preheat oven to 325

Salt and pepper your roast, place in pan. Roast uncovered for about 2 hours. I noticed I did need to add some water since my roast had very little fat and no juices. I know this seems like a long time but it's on a low temp. Mix remaining ingredients** and pour over roast, continue cooking for another 30 minutes or until internal temp is 160. Slice and lay in juices,covered keeping warm while preparing, mashed potatoe's. The sauce it makes is so good over the potatoes.

**I did taste the sauce before pouring over the roast to see if an ajustment in sugar or if it tasted to strong, I added a little water. That way you can tailor it to your taste.




Sandra

This is a meal that can be prepared with items you may already have. It can be started and put on the table in about 30 minutes.

Menu
Tossed Italian Salad
Spaghetti with Bacon and Eggs
Florentine Sundae

Tossed Italian Salad

1 clove garlic peeled
6C assorted salad greens
1/2 cucumber or zucchini, thinly sliced
1 large tomato, cut in wedges
Italian Salad Dressing

Rub inside of bowl with garlic.
add the greens, cucumber and tomato.Just before serving toss with salad dressing to coat
4 servings


Spaghetti with Bacon and Eggs

8 oz spaghetti
1/2 pound bacon
4 eggs, beaten
1/2C grated Parmesan cheese
1/2C light crea
Additional parmesan cheese

Cook spaghetti according to pkg directions. Meanwhile cook bacon: drain and crumble, then set aside. Combine eggs,Parmesan and cream in a small mixing bowl. Drain spaghetti and return to cooking pan. Stir in egg mixture. Quickly toss and cook until egg mixture is done and coats spaghetti. Stir in bacon and serve immediately with additional cheese.
Makes 4 servings

Florentine Sundae

1 can (8oz) pineapple slices, drained
1 qt orange or lemon frozen sherbet
Grated semisweet chocolate
Chopped Nuts
Flaked coconut

Place a pineapple slice in the bottom of four dessert dishes. Top with a scoop or two of sherbet. Sprinkle with grated chocolate, nuts and coconut. Serve immediately
4 Servings