Side Dishes, Uncategorized, Vegetables

Onion Roasted Potatoes (AKA Case-Hardened Potatoes)

My apologies for not having a photo of the finished recipe. We photographed as we cooked and ate through these recipes the past year, but toward the end of our time at Mom’s house, it was not an organized effort to match photo to recipe we were capturing, as we were taking more care of the mother than the project.

Many thanks to Trudi for your support for the Walk to End Alzheimer’s. This one’s for you!

If you, too, would like to support my fundraising efforts for the Walk on October 1, you can donate to my page here.

2014-07-27-18-21-07

Onion Roasted Potatoes “AKA Case Hardened Potatoes”

Preheat oven to 450°F

Ingredients
One envelope onion soup mix
Half cup olive or vegetable oil
Quarter cup butter or margarine
1 teaspoon marjoram leaves and 1 teaspoon thyme leaves
Quarter teaspoon pepper
2 pounds all-purpose potatoes, cut into quarters

Steps

Blend ingredients (except potatoes) in a roasting pan.
Add potatoes, turn to coat thoroughly.
Bake, stirring occasionally, 35 minutes.
Garnish with fresh parsley.
Makes about eight servings.
Notes: Original recipe says 60 minutes. This is crossed out, replaced with 35, as you can see in the photograph of LaVerne’s copy in her recipe journal, seen above.

Notes

This recipe also works quite well in a cast iron skillet. It is one of those recipes that makes everyone in each family generation smile, I think, whenever we mention it. There was a time when LaVerne bought Lipton’s onion soup mix by the case. We make our own blend with bouillon granules, garlic powder, ground black pepper and dehydrated onion now.

What is a recipe that makes you smile?

 

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Main Dishes

Cheese and Chili Burgers

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Cheese and Chili Burger
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
2 tablespoons salad oil
2 pounds ground beef
Sautée above ingredients together until browned, then stir in:

18 ounce can tomato sauce
1 teaspoon salt
Half teaspoon pepper
2 teaspoons chili powder
Simmer 10 minutes
Spoon meat onto bottom half of 10 hamburger buns laid out on a cookie sheet; top with grated cheese. Close with top bun.
Bake 350° 20 minutes or less (serves 10-ish)

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**Notes
As I’ve said before, we don’t use salad oil to sauté ground beef, and we prefer to cook the meat first. Otherwise, we made this recipe exactly as directed. This one serves a loarge group, and can be suplemented with numerous side dishes.
Do you have a favorite recipe that serves a crowd at your house?

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Main Dishes

Tamale Pie

Speak the words “Mom’s Tamale Pie” around the Stein boys, and to a man their eyes light up. The reminiscent sigh that follows is the same.

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This is one of those recipes – fragrant, flavorful and satisfying, and I always think of how those hungry boys must have filled up on it when it comes to mind.

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Tamale Pie

Meat mixture:
1-1/2 pounds ground lean beef
1 large onion, chopped
1 small green pepper, chopped
1 clove garlic, minced or mashed
1/4 cup shortening or salad oil
1 can (about 15 ounce) tomatoes
1 can (12 ounce) whole kernel corn
2 teaspoons salt
4 to 6 teaspoons chili powder
1/4 teaspoon pepper
1/2 cup yellow cornmeal
1 cup water
1 cup pitted black olives

Topping:
1-1/2 cups milk
2 eggs
1/2 teaspoon salt
1 cup shredded cheddar cheese
2 tablespoons butter
1/2 cup yellow cornmeal

Note: while this mixture is cooking, make the topping (see below).

Sauté meat, onion, green pepper and garlic together in heated shortening until onions are golden, about 10 minutes.
Stir in tomatoes, corn, salt, chili powder, and pepper; cover and simmer 5 minutes.
Stir in the cornmeal blended with the water; simmer 10 minutes more.
Add olives and turn mixture into a 9 x 13″ baking dish.

Spread topping over meat. Bake uncovered in a 375° oven for 40 minutes.

To cook cornmeal topping:
Scald 1 1/2 cups milk with half teaspoon salt and 2 tablespoons butter. Gradually add 1/2 cup cornmeal and cook, stirring until thickened. Remove from heat, stir in 2 beaten eggs and 1 cup of shredded cheddar cheese.

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Notes
**We don’t sauté ground beef in oil, nor cook the onions and the raw meat together anymore. You can follow the kitchen guidelines and routines you’re most comfortable with.

**This seems like an awful lot of salt, and I reduced the total by a generous 1/2 teaspoon. Taste the meat mixture after it has the other seasonings, then salt to taste.

**We use frozen sweet corn at our house.

**We used 1 pound of leanest ground beef for this recipe and it was really great.

**We bake the finished product right in the frying pan nstead of a separate 9×13 dish.

**We served this dish with a salad. Three of us (Mom was visiting again!) had two dinners and there was still another small meal plus some lunch sized portions for the freezer. In other words, it made a LOT. The fragrance as this dish cooked was so delightful!

** When I was getting ready to cook this dish, I found my own grandmother’s recipe for Tamale Pie as well. That one (pictured above with Mom’s recipe card) includes raisins. Ew.

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Is there a filling, flavor packed meal you enjoy cooking for your family?

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