Monday, August 14, 2006 in Sunday Dinner

Seven layer dinner (also called shipwreck)

This is a great recipe for tossing in the oven if you have a busy afternoon, and kids can help.

Get a large deep oven-proof dish. I use a glass souffle dish. Grease or spray with non-stick spray.

Peel and slice 4-6 potatoes, layer on the bottom.
Sprinkle 1/2 cup uncooked rice over top.
Slice an onion and layer that next.
Peel and slice some carrots, enough to make another layer.
Dump a can of peas over top, including the liquid.
Add a layer of meat if you wish, usually a few sausage links or some ground beef, uncooked.
Pour a can of tomato soup over all. Fill can with water again, and pour in carefully.

Cover and bake at 400 for 1 1/2 hours. (or at 350 for 2)

Variations (this is the best part):
Leave out the meat or cook it seperately – a good option with vegetarians in the house.
Use tomato sauce or canned tomatoes instead of soup. I noticed canned tomato soup has wheat in it.
Use a different kind of creamed soup.
Use white sauce or cheese sauce.
Use wild or brown rice.
Put in different vegetable – turnips and parsnips perhaps, or corn instead of peas.

The great thing about this is you can use what you have, there’s no wrong way to cook it – just make sure you cook it long enough. Check the middle and make sure the rice is done or you’ll never hear the end of it. Trust me on this one.

Although I haven’t tried it, it would probably cook up great in a crock pot or slow cooker. I’d go by cooking intructions for potato scallop, which is 8 hours on Low or 4 hours on High. You can easily increase this for larger familes or gatherings, perhaps using a roasting pan.

Leftovers the next day are awesome, heated up in the microwave with a bit of butter on top, or toss it in the frying pan.

Monday, January 2, 2006 in food, I Forgot To Pick A Category

Vegan friendly brownies

Here’s a brownie recipe that’s sure to please everyone in the household. Fudgy Low Fat Vegan Friendly Brownies

Preheat oven to 350 degrees. Spray an 8 inch square baking pan with nonstick cooking spray.

2 tbsp soy margarine
½ cup cocoa powder
1 cup granulated sugar
Egg replacer equivalent to one egg
¾ cup unsweetened applesauce
2 tsp vanilla
½ cup all purpose flour
¼ tsp baking soda
¼ tsp salt

Melt margarine in the microwave or on the stove in a small saucepan. Remove from heat; add cocoa, sugar, egg replacer, applesauce and vanilla, beating until smooth. Mix flour, baking soda and salt together. Add to rest of the ingredients.

Pour batter into pan and bake for 30 minutes. Cool completely and cut into 16 squares

Monday, October 24, 2005 in food, Sunday Dinner

Little Nanny’s Meatloaf

Take a large package of hamburger (2-3 pounds or 1.something kg) or use half ground pork, and break apart in a large bowl. Add a beaten egg, 1tsp sage, two heels of bread done up into crumbs (use blender or food procesor), a splash of milk, a squirt of ketchup, a dash of worschestershire sauce, and a half an onion minced fine. Mix very well with your hands and pack into loaf pan. I’ve even mixed it all in the food processor, chopping the meat very fine.

Bake at 350 degrees for an hour to an hour and a half.

Serve with this gravy – open one can of cream of celery soup and empty it into a large glass measuring cup. Add half a can of water (thereabouts) using the water drained from the vegetables you already cooked. Stir well. Heat in the microwave for 2 minutes.

Serve with mashed or scalloped potatoes, a green vegetable and squash or carrots. Which is what we had yesterday.

Monday, October 3, 2005 in food

Lady Ashburnham Relish

Cut very fine as for relish, 6 large cukes, peeled, seeds removed. Add 1/4c. salt, let stand over night. Drain in the morning and add 1qt. onions, finely chopped.
Mix together: 2c sugar, 3TBsp flour, 1 TBsp mustard, 1 TBsp tumeric, 1 pt. vinegar. Cook until thickened. Add 1 tsp. mustard seed 1 tsp celery seed. Mix well. Bottle and seal.

Pickles!

This is from a 1977 NB Home Economics cookbook, with the notation that my father bought it for my grandmother that Christmas. On this recipe, there is a notation “20 Aug 1995 partly” and next to the title, she wrote in “pickles recipe book”.

So, how did I make this? Thought you’d love to know. … Read More »

Saturday, September 10, 2005 in food

Nanny’s English Ketchup

P9100022b

(Also could be known as red tomato relish.)

6 lbs ripe tomatoes
1/2 lb onions

Honestly? I never weigh the goods. I haul out a large Dutch oven pot I have, fill it with tomatoes and a few oinions. Slice or quarter the tomatoes and onions and simmer just until they form a pulp – that is, when they are mushy but still lots of liquid. Seive (strain) the mixture to get out the seeds and pulp. Or if you’re not picky, you can whiz it in a blender or food processor when it has cooled down a bit.

Put the pulp back in the pot and add:
1 scant TBSP salt
1c. light vinegar
1/4tsp chili powder (optional – I can never tell the difference)
pinch cayenne pepper (also optional)
1 – 1 1/2 cups sugar

Also add a handful of whole pickling spices tied up in a small cheesecloth bag. Take a square of cheesecloth, about the size of a dinner plate, put the handful of spices in the middle, gather up the edges and tie – either with the corners of the cheesecloth itself or some string. Toss that right in the pot.

Simmer this carefully for a good hour and a half, or until creamy and dark red. Scoop out the spice bag and taste what’s in the pot. Adjust other seasoning if necessary – it won’t be as strong when it cools off. Pour into clean jars or bottles. Makes two of the extra-large ones.

If you want to properly can these, make sure the mixture is hot when you pour it into the hot jars. Process the jars in a hot water bath for at least ten minutes.

I put one jar in the fridge, the other in the freezer. It never lasts long enough to go bad. This is especially good with some pan-fried fish, or any meat-and-potatoes meal.

Thursday, September 8, 2005 in food

Breakfast Burritos

You know, I made these for lunch one day, hoping to have leftovers so I could wrap them up and freeze for a handy high-protien breakfast to start my day. No such luck.

You will need:
ground sausage (or ground meat you like, or ground tofu if that rocks your socks) – I used a whole pound (okay, it was a 500g package)
eggs, at least one for each person, two for the big eaters (egg substitute for the vegans) – I used eight because it was all I had left
other yummy toppings like onions, peppers and mushrooms
a large package of tortillas, any kind

Saute or brown each food (meat, eggs, topping) in its own pan. Yes, my family is spoiled rotten. If yours doesn’t mind their foods touching and everyone will eat the same thing, then feel free to cook it all in one pan – meat first, toppings next, then toss in the eggs. Scramble them all up.

When everything is cooked, it’s time to assemble! You can serve it buffet style, or if you’re feeling particularly Martha-ish, you can wrap it up for everyone.
Lay a tortilla on a plate. Put a couple of spoonfuls of each topping in a line down the middle of the tortilla. Fold the bottom of the circle up over the bottom of the line of food. Carefully (and tightly) bring over each side. Voila! You just made a wrap!

How it pans out in my house:
– Emma has meat on one side of her plate, eggs on the other.
– Meaghan has eggs and toppings in a tortilla, wrapped up
– Ron and Sarah have meat and eggs wrapped
– I have meat, a little egg and mondo toppings wrapped
– Addison dumps whatever’s left onto two tortillas and folds ’em up taco-style.