This was an old post but it was fun for me to read and has a couple of good recipes so I am bringing it back for Throwback Thursday.

As a side note: Jeanette is now expecting #2 and Margy has taken over the meals so I am once again put on the “don’t know how to cook” list. That’s okay by me. hehe

I’m not a fancy cook. I usually stick to pretty simple fare. Not only for the cost factor but also for health reasons. But I do like to try new things and if they turn out well and the family likes them a lot, I will pass them on to you.

I also have something to prove. You see, my 17yr. old daughter made the main meal every day for a year and a half. And in the zeal of youth, she would make some pretty amazing dishes. She also was astonishing at her stictuitiveness. Even if she was going somewhere that evening she would still prep the meal and have it all ready.  And I didn’t have to bug her about it.

Maybe it is my imagination, but it seems as if the kids see me close to the stove, their eyebrows raise, as if to say….”Mom, don’t even try, we know you don’t know how to cook.”

Short memories or what????

Then “someone” came along and snatched Jeanette from right off my apron strings and I am left holding the bag.

I’ve had to really adjust to being the meal-maker again. So to keep my focus, I have been doing a menu and I get some of my meals out of my old Taste of Home books. And I’ve hit upon some pretty good ones.  I am redeeming myself slowly.

Hopefully not for long though. I am waiting for Rosie or Margy to take over. 🙂

The following lasagna recipe was a bit finicky. I thought it just used spaghetti sauce and I was trying it for a Friday meal. But the sauce was made of milk,etc. so it took a bit more time but it was well worth the effort. So, if you have a little extra time, or many hands to chop veggies, try this one out. It’s good! Really good!

Four-Cheese Spinach Lasagna Recipe

• Prep: 50 min. Bake: 50 min. + standing
• Yield: 12 Servings

Ingredients

• 2 cups chopped fresh broccoli
• 1-1/2 cups julienned carrots
• 1 cup sliced green onions
• 1/2 cup chopped sweet red pepper
• 3 garlic cloves, minced
• 2 teaspoons vegetable oil
• 1/2 cup all-purpose flour
• 3 cups milk
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 cups cottage cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Swiss cheese
• 12 lasagna noodles, cooked and drained

Directions

• In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
• In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.
• In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
• Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings

• Here is another recipe that I have made just recently and the kids ranted about. ” You’re going to put this one on your blog, aren’t you Mom?” I thought that was good enough reviews to put it up here.
  

   

  Mother’s Ham Casserole

  Ingredients

  • 2 cups cubed peeled potatoes
  • 1 large carrot, sliced
  • 2 celery ribs, chopped
  • 3 cups water
  • 2 cups cubed fully cooked ham
  • 2 tablespoons chopped green pepper
  • 2 teaspoons finely chopped onion
  • 7 Tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup soft bread crumbs

  Directions

  • In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook about 15 minutes or until tender. Drain.
  • In a large skillet, saute the ham, green pepper and onion in 3 tablespoons butter until tender. Add to the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.
  • In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted.
  • Pour over the ham mixture. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Yield: 4-6 servings

This is a wonderful meatloaf and we make it often at our home! It is delicious and hearty!

Ingredients:

• 2 pounds ground grass-fed beef hamburger
• 1/2 pound ground heart (optional)
• 1 medium onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 4 Tablespoons butter
• 1/4 teaspoon dried chile red pepper flakes
• 1 teaspoon dried thyme
• 1 teaspoon cracked pepper
• 1 teaspoon sea salt
• 1 1/2 cups whole grain bread crumbs
• 1 cup cream [TNC: I omitted, you can omit to make this kosher or casein free]
• 1 egg
• 4 Tablespoons tomato paste or ketchup

Preparation:

Saute onions, carrots, and celery in butter until soft. Add red pepper flakes (if using), thyme, salt and pepper and stir around. Meanwhile, soak bread crumbs in cream (if using cream).

Have a 9 inch by 13 inch pyrex pan ready. Using your hands [or food processor], mix meat with sauteed vegetables, soaked bread, and egg. Form into a loaf and set in the pan. Ice with ketchup or tomato paste, if using. Bake at 350 degrees for about 1 1/2 hours.

I’m not a fancy cook. I usually stick to pretty simple fare. Not only for the cost factor but also for health reasons. But I do like to try new things and if they turn out well and the family likes them a lot, I will pass them on to you.

I also have something to prove. You see, my 17yr. old daughter made the main meal every day for a year and a half. And in the zeal of youth, she would make some pretty amazing dishes. She also was astonishing at her stictuitiveness. Even if she was going somewhere that evening she would still prep the meal and have it all ready.  And I didn’t have to bug her about it.

Maybe it was my imagination, but it seemed as if they saw me close to the stove, their eyebrows would raise, as if to say….”Mom, don’t even try, we know you don’t know how to cook.”

Short memories or what????

Then “someone” came along and snatched Jeanette from right off my apron strings and I am left holding the bag.

I’ve had to really adjust to being the meal-maker again. So to keep my focus, I have been doing a menu and I get some of my meals out of my old Taste of Home books. And I’ve hit upon some pretty good ones.  I am redeeming myself slowly.

Hopefully not for long though. I am waiting for Rosie or Margy to take over. 🙂

The following lasagna recipe was a bit finicky. I thought it just used spaghetti sauce and I was trying it for a Friday meal. But the sauce was made of milk,etc. so it took a bit more time but it was well worth the effort. So, if you have a little extra time, or many hands to chop veggies, try this one out. It’s good! Really good!

Four-Cheese Spinach Lasagna Recipe

• Prep: 50 min. Bake: 50 min. + standing
• Yield: 12 Servings

Ingredients

• 2 cups chopped fresh broccoli
• 1-1/2 cups julienned carrots
• 1 cup sliced green onions
• 1/2 cup chopped sweet red pepper
• 3 garlic cloves, minced
• 2 teaspoons vegetable oil
• 1/2 cup all-purpose flour
• 3 cups milk
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 cups cottage cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Swiss cheese
• 12 lasagna noodles, cooked and drained

Directions

• In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
• In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.
• In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
• Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings

• Here is another recipe that I have made just recently and the kids ranted about. ” You’re going to put this one on your blog, aren’t you Mom?” I thought that was good enough reviews to put it up here.
  

   

  Mother’s Ham Casserole

  Ingredients

  • 2 cups cubed peeled potatoes
  • 1 large carrot, sliced
  • 2 celery ribs, chopped
  • 3 cups water
  • 2 cups cubed fully cooked ham
  • 2 tablespoons chopped green pepper
  • 2 teaspoons finely chopped onion
  • 7 Tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup soft bread crumbs

  Directions

  • In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook about 15 minutes or until tender. Drain.
  • In a large skillet, saute the ham, green pepper and onion in 3 tablespoons butter until tender. Add to the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.
  • In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted.
  • Pour over the ham mixture. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Yield: 4-6 servings.

This is an absolutely, knock-your-socks-off,  not-very-good-for-you, but wonderfully light and delicious dessert that we make often for company!

We will be making it for our family reunion this coming Tues. when we get to visit with Sr. Marie Hosanna and see Father VanderPutten off to his apostolate in Nigeria!

Cream Puff Dessert Recipe

• Prep: 20 min. + chilling Bake: 30 min. + cooling
• Yield: 12 Servings

20 3Ingredients:

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs
• FILLING:
• 1 Pkg. (8 oz.) cream cheese
• 3 1/2 cups cold milk
• 2 pkgs. (3.9 oz. each) chocolate instant pudding mix
• TOPPING:
• 1 carton, (8 oz.) thawed frozen whipped topping
• 1/4 cup chocolate ice cream topping
• 1/4 cup caramel ice cream topping
• 1/3 cup chopped almonds
• (We don’t use the almonds or the caramel topping but I am sure it would add to the deliciousness of it!)

Directions

• In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
• Spread into a greased 13-in. x 9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
• For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes.
• Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 12 servings.

I know it is summertime and maybe the thought of soup doesn’t float your boat. But we like this soup so much that we will have it here and there even in summer! Enjoy!

• Prep: 15 min. Cook: 1-1/4 hours

• Yield: 10-12 Servings

15 75 90 Ingredients

• 1 pound ground beef
• 1/2 teaspoon Italian seasoning
• 6 cups water, divided
• 2 large onions, chopped
• 3 celery ribs, chopped
• 1 cup uncooked wild rice
• 2 teaspoons beef bouillon granules
• 1/2 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained

Directions

• In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil.
• Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes. Yield: 10-12 servings (3 quarts).

….and one other Fave!

This is a great basic whole wheat bread recipe. I make 4 loaves at a time in my bosch mixer. It turns out great…every time!

whole wheat bread

Yields 5-6 loaves

2/3 C honey
2/3 C oil
6 C warm water
3 TB Saf Instant Yeast
1 1/2 – 2 TB Real Salt
16-20 C fresh whole wheat flour
3 TB Dough Enhancer

1/3-1/2 Cup Vital Wheat Gluten

I often do not use the gluten and sometimes even leave out the dough enhancer.

After kneading, bake@ 350 degrees for 45 minutes

Here is the website that has some great recipes and info on bread making (and if you need more technical help on the recipe):

Urban Homemaker Bread

GRANOLA:

We use this recipe a lot. In the brackets are the measurements I use for a large and hungry family! Even then it doesn’t last long enough! 🙂

3 cups oats     (12 cups)

1/2 cup flour, barley or whole wheat    (2 cups)

1/3 cup sunflower seeds    (1 1/2 cups)

1/3 cup sesames seeds, hulled   (1 1/2 cups)

1/3 cup almonds, slivered    (1 1/2 cups)

1/4 cup pecans    (1 cup)

1/2 tsp. cinnamon, ground    (2 tsp.)

1/4 tsp.nutmeg, ground    (1 tsp.)

1/4 tsp. sea salt    (1 tsp.)

_____________________________________________

1/4 cup maple syrup – or other liquid sweetener    (2 cups)

1/4 cup canola oil    (1 cup…I use a mixture of melted butter and light tasting oil from the health store)

1 tsp. vanilla extract    (4 tsp.)

Directions:

1. Mix dry ingredients.

2. Mix liquid ingredients and stir into the dry ingredients.

3. Spread on lightly oiled cookie sheet. Bake at 275 degrees until done. Stir every 10 minutes. Watch so it doesn’t burn.

I add my dried fruit after the granola cools off (raisins, dried blueberries, etc.)