GRAVY WHEN YOU NEED IT.
When there are not always enough meat drippings to make gravy. Try this:
In a small sauce pan bring to boil two cups water, add 4 bouillon cubes (either beef or chicken) and stir until well dissolved. In a dry measuring cup place about a quarter of cup of flour. Stir in a cup of COLD water and mix until all lumps are dissolved. Stir this slowly into your bullion mixture and simmer until slight thickened. Instant gravy that your family will love.
Steam a pound of mini carrots until tender. Transfer to a sauce pan. Add one quarter cup of honey and a teaspoon of butter. Stir gently until butter is melted and all carrots are coated with honey. Add a sprinkle of ground cinnamon and stir again. Serve for rave reviews.
MAKE AHEAD MASHED POTATOES
Peel and dice about 8 large potatoes (Idaho works best). Cover with water and boil until fork tender. Drain water. (if you are making gravy, save this water for adding to the gravy). Mash potatoes. Stir in 8 ounces of creamed cheese and a quarter cup of butter. Blend until smooth (You can use an electric beater if you want). Scoop into a lightly buttered baking dish. Cool, cover tightly with aluminum foil and refrigerate for up to 24 hours. Preheat oven to 325 degrees. Place baking dish in oven for one hour, Uncover and dot potatoes with butter and return to oven until butter melts. Serve. Note: these can be served immediately if desired without refrigeration.
Finely chop parsley (this ingredient can be omitted if not desired)
Drain potatoes and rutabagas thoroughly. Combine all ingredients in a large bowl sprinkling liberally with salt and pepper. Divide meat mixture evenly into 6 to 12 balls (press into an oblong shape) and place each ball in the center of a dough circle. Place about a teaspoon of butter on top of each meat mixture. Fold the dough over on itself, pressing the edges together, making a nice seal. Moisten the edges of the crust before pressing together will create a better seal.
Cut a slit in the top of each pasty to vent. Brush top of pasty with melted butter if desired.
Bake in a preheated 400 degree oven for 15 minutes. Reduce temperature to 325 and continue baking for about 45 minutes or until knife inserted in center does not meet resistance. If desired, brush pasties lightly with butter during the baking time. This just makes the top crust crisper. Cool about 15 minutes before serving. Serve with beef gravy or catsup.
Sometimes I add cut carrots to the meat mixture. You can also eliminate the rutabagas but I think they add texture.
Fireman’s Chili Recipe
1 jar of jalapenos (full not cut)
1 chopped large onion
1 packs of hot chili mix (spices)
4 lbs. of hot pork sausage
2 ½ lbs. of ground chuck
4 bouillon cubes
½ jar of horseradish
2 cans of hot chili beans
Black pepper (add to your taste)
Chili powder (add to your taste)
In large skillet or Dutch oven brown sausage and beef. Add two cups of water. Add chopped onion and cook until onions are clear. Dissolve bouillon cubes in a cup of hot water and stir into meat mixture. Stir in jalapeno peppers, black pepper, horseradish, chili seasoning and chili powder. Add chili beans.
Let simmer stirring occasionally for 1 hour. Serve with crackers or over cooked pasta.
French Bread Medallions
While peppers are baking, slice French bread into ovals, butter each slice and place on baking sheet, sprinkle with garlic powder and parmesan cheese.
When peppers are done, increase oven temperature to 450 degrees and bake bread until cheese melts and edges are toasted.
Remove from oven and place on platter to serve with peppers.
Butte Pasties ready to serve
Clean the red peppers. Cut off tops, clean, and rinse out insides. Rub Olive oil inside and out of the peppers, sprinkle with salt and garlic powder. Put peppers cut side up, in baking pan or casserole dish with a little water (about one ounce water per pepper) and cover tightly with aluminum foil. Bake in 350-degree oven for 30 minutes then take out of oven to cool.
Cook rice until it is slightly Chewy. Set aside.
Using heavy skillet, cook onions and garlic in olive oil until onions are clear Add meats and brown while stirring to keep from burning. Add tomato paste. Stir in partially cooked rice and add enough liquid to make mixture moist, but not runny. Stir in 1 cup parmesan cheese and all of the asiago cheese.
Stuff the peppers with the meat mixture and sprinkle tops with parmesan cheese. Cover baking dish tightly with aluminum foil. Bake at 350 degrees for 60 minutes then uncover and bake for another 15 minutes. Let cool slightly before serving.
Stuffed Red Peppers and Garlic Toast Medallions
Stuffed Red Peppers
8 to 10 large red peppers (select firm slightly fat peppers that will practically stand up by themselves.) Note: the same recipe can be made with yellow or orange peppers. Green peppers are too tart for this recipe.
1.5 lbs. of lean ground beef
1.5 lbs. of Italian pork sausage half hot and half mild
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 cans of tomato paste
12 ounces shredded parmesan cheese
6 ounces shred asiago cheese
2 boxes long grain and wild rice
2-4 cups water.
Pepper to taste
3 cups flour
1/2 -1 tsp. salt
1 1/4 cups lard or shortening (if desired, you can substitute ¼ cup suet for some of the other fat)
3/4 cup very cold water (I add ice cubes)
Combine flour and salt in a large bowl. Cut in lard until dough resembles small peas. Add water and mix quickly. Avoid too much contact with your hands. When dough is mixed divide into 6 equal parts. Roll dough on waxed paper to about the size of a pie pan. For appetizer size pasties use a large saucer as a guide. Place rolled pie dough in refrigerator until your ingredients are ready.
Filling: (important - do not precook anything and do not be tempted to add water)
4 or 5 medium potatoes (red are best)
2-3 small rutabagas
3 medium or 2 large yellow onions
Parsley for flavoring
2 pounds of meat (loin tip, skirting or flank steak)
Salt and pepper
Peel potatoes and rutabagas. Cut into about ¾ inch cubes (place in a bowl of water to avoid browning while you cut the other ingredients).
Peel and chop onions (I like them chopped fine).
Cut meat into about 1/4 inch pieces. If meat is very cold or partially frozen, this is easier.