Tuesday, January 25, 2011

Boarding House Meatloaf

Again, another recipe from Miss Mary Bobo's cookbook...

1 1/2 lb. ground beef
3/4 c uncooked oatmeal
1 1/2 t salt
1/4 c chopped onions
1/4 c chopped bell pepper
1/4 c catsup
2 eggs, beaten
Meatloaf sauce (see below)

Grease a 9 x 3 inch loaf pan. In a large bowl combine all the ingredients (minus meatloaf sauce) and form into a loaf. Place into the prepared pan. Bake at 350 for 1 hour. Pour off the juice and bake about 10 minutes longer. Place on a platter and cover with sauce.

Meat Loaf Sauce

3/4 c catsup
2 T chopped onion
2 T chopped bell pepper
1/4 c brown sugar, firmly packed

In a small saucepan simmer the sauce over low heat until the onion and pepper are tender.

Friday, January 21, 2011

Chicken Noodle Soup

Since it's cold outside, and people seem to be dropping like flies around here,  I thought a great chicken noodle soup recipe was in order.  Hopefully it'll help those who are sick feel better, and warm up the rest of us.

1/3 yellow onion (diced)
3 cloves of garlic diced
2-3 boneless skinless chicken breasts (depending on how much meat you like in your soup)
1/3 lb sliced carrots (I usually use about 1/2 package of frozen sliced carrots)
1 1/2 C frozen peas
8 C chicken stock (2 large boxes of Swanson, low sodium, no MSG works great)
Amish style noodles (or noodles of your choice, I like a hearty noodle with this over egg noodles)
Salt and Pepper to taste
optional: some thyme

In a large, thick bottom sauce pan (you know that large one you use to boil all those potatoes for Thanksgiving) brown the chicken breasts.  You may want to add a dash of olive oil so that it doesn't stick too bad.  You want that browned appearance to the meat and pan which will be deglazed later.
When chicken is almost done cooking add the onions, cook for a couple minutes until chicken is completely cooked.  Remove chicken from the pan and allow to cool so that you can cut it up into small chunks.  Add garlic to the pan and after just a few seconds add a splash of chicken stock to keep garlic from burning.  Add the sliced carrots.  Allow all this to cook slightly while stirring to deglaze the pan.  Then add the remainder of the chicken stock.  Turn up heat to bring to a boil, return chicken once you have cut it up to the pan.  Add salt and pepper to taste, and if desired about 1/2tsp of thyme.

Once the soup is boiling add the noodles of your choice (again I recommend a hearty noodle) and simmer until noodles are fully cooked (with Amish noodles this takes about 20 min, but will depend on the type of noodle used).  At the last minute add the frozen peas to the soup (they cook almost instantly so don't need to be in but a minute).


Monday, January 17, 2011

Pot Roast & Noodles

I got this recipe out of Miss Mary Bobo's Boarding House Cookbook. Brian took me there a few years ago, inspired (I believe) by the name. Bobo was a term of endearment in my family growing up. :) Anyway, you should check out her story and her cookbook, it has wonderful recipes in it! This was very yummy and my 8-year-old scarfed it up. (The other kids ate it while I was with my daughter at her piano lesson so I haven't checked yet to see how the did.)

1 4-to 5 pound pot roast
1 16 ounce can whole berry cranberry sauce
1 16 ounce can tomato sauce
1 cup water
2 envelopes onion soup mix
Hot cooked noodles

I put the roast in my crockpot, combined the cranberry sauce, tomato sauce, water, and soup mix and poured it over the roast. I then let it cook all day in the crockpot. The recipe itself says to cook the roast in a dutch over, searing it in hot oil and baking at 350 for 2 1/2 hours.

I served the roast/sauce over the large egg noodles. YUMMY!

Sunday, January 16, 2011

Mini Sweet Ham Sandwiches

For those of you looking for something healthy, this is not it. :)

1 lb. thin sliced ham
1/2 lb. swiss cheese slices
2 packages Hawaiian sweet rolls


1 stick butter melted
2 T Dijon Mustard
2 T Poppy Seeds
2 T Worcestershire Sauce
1/2 c brown sugar

Cut rolls in half. Place in 9 x 13 deep baking pan. Put 1 slice of ham and 1/4 piece of swiss cheese on each. Put top back on. Mix sauce ingredients and pour over sandwiches. Let set for 2 hours in the refrigerator and then bake at 350 degrees for 15 minutes, uncovered.

Serve with fresh fruit and steamed veggies to make up for the lack of nutritional value. :)



Thank you for checking us out! My name is Jennifer and, along with some of my friends, I will be posting a wide variety of recipes that I have found and like. Hope you enjoy!