The Cookbook Experiment: Sweet and Sour Franks

Tonight's cookbook experiment is another recipe from Dick John. He has a lot of recipes in this book and I am enjoying finding them and preparing them. He is such a very special person.

Sweet and Sour Franks by Dick John

(1) onion, chopped
(1) 8 ounce can tomato sauce
(1) tablespoon soy sauce
(1) bell pepper, sliced
(1) tablespoon oil
(1) clove garlic
(2) tablespoons vinegar
(1) 20 ounce can pineapple chunks
(2) tablespoons brown sugar

Saute onion and garlic in oil.  Add tomato sauce, vinegar and soy sauce.  Stir in pineapple and bring to a boil.  Then add small cocktail wieners and simmer  for 5 minutes.  Add bell pepper and sugar and cook for an additional 5 - 10 minutes. Serve with cocktail picks and French bread.

My take-a-ways for this recipe:

• The recipe did not say how long to saute the onion and whether it was just until translucent or until caramelized.  I cooked them until they were translucent.
• I was not sure if I was supposed to add the juice from the pineapple into the sauce. I just dumped the whole thing in, without draining it.
• My family did not care for the large size of pineapple chunks. Next time I would use crushed pineapple.
• I did not like the green pepper at the end. I would have chopped it and sauteed it with the onion and garlic.
• Overall it was a good recipe and it kept the men happy that we had meat on the table.
• Thanks Mr. John!

The Cookbook Experiment: Amish Layered Dinner

Tonight's cookbook experiment also included this dish by Dick John. Mr. John is very important to me. He was a good friend of my father's and he is married to a very sweet lady, Pat John (one of her recipes is posted previously and it is to die for!).

Amish Layered Dinner by Dick John

(2) cups hamburger (uncooked)
(2) cups sliced raw potatoes
(2) cups chopped celery
(1/2) cup diced onions
(2) teaspoons of salt
(1/4) teaspoon of pepper
(1) cup diced green peppers
(2) cups canned tomatoes
(1) onion, thinly sliced (optional)

Preheat oven to 350 degrees. Grease a casserole dish. Sprinkle each layer with salt and pepper before adding the next layer. Place potatoes in the bottom of the casserole dish. Add a layer of celery. Add layer of hamburger. Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture. Lay onion slices on top, if desired. Bake for 2 hours, covering with foil after about one hour.

My take-a-ways for this recipe:

• I should have used very low fat hamburger. I did not think about it and it made the casserole a little bit greasy (okay, a lot greasy)
• I peeled and sliced about five potatoes to equal the 2 cups
• I did not measure the salt and pepper...I confess. I just liberally used them both (the pepper more than the salt actually)
• At the store today I did not pick up any canned tomatoes because I thought I had some at home. Nope! I used some canned whole Roma tomatoes that I roughly tore apart over the top of the casserole.
• I was really, really not sure how this was going to turn out, especially when what seemed like backward to me to put the aluminum foil on AFTER it had baked an hour. I did it, but I thought that was definitely different.
• This was tasty. I loved the way the celery just seemed to melt away and you would have never known they were in there if you did not see it being fixed.
• The onions were as equally amazing, of course I am an onion fan. They were so tasty.
• Thanks Mr. John. This was a hearty meal for my boys!! I love you! 

The Cookbook Experiment: Scalloped Potatoes

The compliment to my meatloaf experience tonight is Scalloped Potatoes by Mary Grode.  Mary was the mother of one of my heroes of faith: Judy Mastros. Judy is an amazing woman so I know her mother was amazing too. She is also very smart because this recipe is delicious!

Scalloped Potatoes

(1) pound potatoes, about 3 medium
(2) tablespoons butter
(2) tablespoons flour
(1/2) teaspoon salt
(1/8) teaspoon pepper
(1 1/2) cups milk
(2) tablespoons onion
(1) teaspoon butter

Peel and slice potatoes thin.  Grease a 1 quart baking dish. Heat 2 tablespoons of butter over low heat until melted.  Blend in flour, salt and pepper. Cook over low heat stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling constantly.  Boil and stir 1 minute.  Layer 1/2 of the potatoes, put the onions on top and 1/2 of the sauce. Top with remaining potatoes and sauce.  Dot with the 1 teaspoon of butter. Cover and cook at 350 degrees for 30 minutes. Uncover and cook 35 minutes.

My take-a-ways for this recipe:

• I would use room temperature when making the sauce. I actually used one 12 ounce can of evaporated milk. I knew the sauce was done when I could draw a line down the spoon and the sauce did not come back together (see picture above).
• Of course, I used Kerrygold butter! It's the best.
• This was the most incredible recipe. The sauce was delicious, I could have eaten straight out of the pot without bothering to put it on the potatoes.
• Make this! You will love it! Thanks Mrs. Grode.  

The Cookbook Experiment: Tuna Noodle Supreme

Tonight's dinner experiment came about because I was not feeling well enough to go to the store. I took stock of everything in the freezer, cabinet and fridge and then consulted the cookbook. The recipe that came the closest to the ingredients on hand was "Tuna Noodle Supreme" by Pat Hannas. Now, I have to confess I don't think I have ever met Pat but I have met and know Riley Hannas. He is a young man about the age of my son. They know each other from school and church youth group.

Tuna Noodle Supreme by Pat Hannas

(4 1/2) cups of wide egg noodles
(1) 12 ounce can Tuna, drained
(1) cup Sour cream and mayonnaise
(1/2) cup grated Parmesan cheese
(1/2) cup milk
(1) teaspoon Dijon mustard
(2) cups broccoli, cut up
(1/3) cup red bell pepper
(1/4) cup green onions, sliced
Salt and Pepper to taste

Heat oven to 350 degrees. Cook pasta according to directions. Meanwhile, in a large bowl stir together sour cream, mayonnaise, Parmesan cheese, milk and mustard. Salt and pepper to taste. Add hot pasta, tuna, broccoli, red peppers and green onion. Stir until blended. Place tuna mixture in a baking dish. Cover and bake for 40 to 45 minutes or until bubbly. Serves 6

My take-a-ways for this recipe:

• I did not have egg noodles and I was not going to the store. I used elbow macaroni.
• I have never seen a 12 ounce can of tuna. I used to 5 ounce cans of Albacore (my husband only likes Albacore so that is what I have on hand)
• Please don't use cheap Parmesan, even though this is a tuna recipe. Just don't.
• I was not sure if the recipe meant a cup of each sour cream and mayo or 1/2 of each mixed together. It's not clear. I only used half of each and it turned out to dry after it was baked. I guess it means (1) cup of each. Lesson learned.
• I used what I had and that was (1) 14 ounce bag of frozen broccoli. Should it have been fresh broccoli? It does not say. I cooked my broccoli in the microwave according to package directions first before I used it.
• I had about (1/2) cup of Parmesan leftover in the bag and figured it was not enough to use for anything else so I sprinkled it all over the top of the casserole before I put it in the oven.
• I did not have any green onions. I used some fire-roasted peppers and onions that I had in the freezer. 
• I did not have any Dijon mustard. I used some sweet and spicy mustard. It tasted good to me!
• The husband and son and I enjoyed it for the most part. My hubs said it probably would have been better with the egg noodles. I think he is right. BUT the best part about trying this recipe was that I did not have to go to the store.

Thanks Pat for the easy recipe!! I appreciate not having to go to the store. I guess I altered the recipe quite a bit but it got me through feeding everyone.

What in the world should this be called????

It was Wednesday night.  I was in a hurry. I had a package of boneless pork chops I needed to use before they went bad.  What happened next was unplanned, unscheduled, nary a recipe followed. It was mostly just a desperation dinner.

As usual, I started with two medium size yellow onions cut into rings. Into my large skillet they went with some canola oil and butter.  I chopped my pork chops into bite size pieces and threw them into the skillet with the onions. I had a large package of white button mushrooms. I wiped the dirt off of them with a damp paper towel and then sliced them.  I put them in the pan with the pork and the onions.

I am stirring it and realizing it is still not enough to feed everyone so I look around for something else to add to the pot.  I smash a few cloves of garlic and toss in. Next, I take out a package of Ore-Ida crinkle cut french fries and start chopping them into smaller pieces.  They get tossed into the pan with the rest of the pork, onions and mushrooms.  I sprinkle in some Soul Seasoning and stir until everything is nice and brown and done.

Was it good? Actually, yes it was. I sprinkled mine with garlic salt and gobbled it up.  Were ALL the family members brave enough to try it? NO.  My husband enjoyed it and so did my son.  I think even Trixie (my "adopted" daughter) ate it.  Not to bad an average.  The only bad side-effect was that I went to church with garlic breath!!

Potato and Ham Hash

Tonight easy was on the menu for dinner! I did not feel like going for an all out "mess the entire kitchen up" meal.  I looked around and realized I still had not used the big chunk of chopped ham that I had purchased at the beginning of the week.  It needed to be used before it went bad.

My large skillet came out and I put a generous amount of canola oil (don't hate....I am out of olive oil and I have not made it to the store yet! Normally I would have busted out the EVOO).  I chopped two medium size yellow onions and tossed into the pan.

Next I peeled and chopped a 3 pound bag of russet potatoes.  Okay....hang on a minute. I have a confession to make. I did not actually peel those potatoes. My son did. THANKS NICK!
On top of the onions they landed!

Next I chopped my block of chopped ham up. Kind of funny, huh? I had to chop chopped ham? Oh well! That is what I bought from the deli....one large hunk of chopped ham. They looked at me kind of weird when I said I did not want it sliced but wanted one huge chunk of ham. Into the pan it went!

I fried/steamed this for about 35 minutes or so until the potatoes were tender, the onions and ham were crispy.  It was very, very good.  I served it up in a bowl with some shredded sharp cheddar cheese. It was a delicious dinner.

Unused grape tomatoes equals relish?

It has been a very busy week for me! I started a part time job working from home on top of my full time job outside the home, plus taking care of my family and my other obligations! WHEW!

I was unable to make dinner last night but was determined it was going to happen tonight.  I did NOT want to go to the grocery store so I did what I always do and stood in the kitchen looking at what I had to determine what I could come up with.  Fortunately with some forethought during my grocery store shopping last week, I had some Polska Kielbasa in the fridge already! I decided to mix up a batch of Red Beans and Rice again!

I started with the usual ingredients of chopped onion, chopped and smashed garlic cloves and some olive oil.  That went into my frying pan while my rice was boiling happily away.  I sliced my kielbasa and threw it in the skillet along with a can (don't faint people....I have discovered I LIKE canned beans and they are SO much easier than having to make them from dried....my mother would shoot me!) of red kidney beans that I rinsed first.  In went the rice, some Kitchen Bouquet, chipotle chili powder, Soul Seasoning, fresh ground pepper and sea salt.

As that was perking along on the stove I noticed I had a container of grape tomatoes that were going to go bad very soon if I did not use them.  I almost threw them in with the red beans and rice but my middle daughter convinced me that would be a bad idea.  I decided I had to use them so why not a little relish on the side?  I chopped them in half and tossed them in a bowl with some more smashed garlic (I swear I smell so Italian right now!), some olive oil, balsamic vinegar, dried basil, dried oregano and some more chipotle chili powder.  I served it along side my rice and beans.  Well....at least that was the intent.  I ended up mixing  a rather large spoonful into my rice and beans! It was good but I have to admit my daughter was right, it would have been weird if I had thrown them into the mix.

Now I am off to finish up my part-time work so that I can go to bed! I have been staying up past midnight the last two nights in a row and still getting up at 5:30 in the morning.  I am not as young as I used to be so I better knock that off right now.

NIGHT!!!