 I know. I know. Where have I been? Did I fall off of the earth? Did I get swallowed by a giant batch of soap? Did I get discovered by Food Network? (I wish!) While none of these scenarios is probable, the fact is that I had a variety of much less exciting happenstances occur at once. First, as I left you last time, I had a house full of teenage young men who stayed with us for 7 nights as they campaigned for our state representative. It was rather hectic here. But on top of that, my eye disease decided to rear its ugly head and I was having a hard time reading or typing for very long. It’s just no fun when you see two of everything!! And then – more company and more cooking. And then – two canning classes and a case of hives and more double vision. All in all, with excuses aside, it all boiled down to one main culprit: Writer’s block!!!! Yep. My brain has been fried. I have not had one single thing to write about. I’d start, but the words wouldn’t come and when they did, there were two of each. Soooo, I gave up. I have now chilled, rested and used not just a few ice packs and I am back in business. And speaking of business, we had a winner for our Fall Giveaway, reader and FaceBook fan, Sue Feely won two packages of our Frontier Fixin’s bread mix. Next week, right after Thanksgiving, a new giveaway will be introduced just in time for Christmas! So be watching. With this being Thanksgiving week, a time for family, memories, gratitude and turkey, I thought that I would give you a way that I like to use my leftover turkey that is pretty tasty. The recipe originated from a cookbook that I’ve had for years and is evidently no longer in print, titled “Favorite Brandname Cookbook”. I tweaked the recipe for leftover turkey but use chicken as well and home canned chicken or turkey is really great in it. If you want to can your turkey after Thanksgiving and then use it later, this is a good way to use that, but straight off the bone is fine too. I like white meat in my recipes but both white and dark work well too. It’s all a matter of preference. In this tutorial, I am using chicken, but will be making it with turkey on Friday!! And just as a note, I use dehydrated celery, mushrooms and onions and they work great. Ingredients: 1 cup sliced carrots 3/4 cup chopped onion 1/2 cup diced celery 1/2 cup chicken or turkey broth 1 can cream of chicken soup 1 pkg turkey gravy mix (if using turkey for the meat) mixed with 1 cup cold water 1 cup sour cream 3 cups cubed or shredded chicken or turkey 1/2 cup sliced mushrooms 1 teaspoon worcestershire sauce 1 teaspoon salt 1/8 teaspoon pepper Topping: 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs beaten 1/2 cup milk 1 Tbsp. chopped green pepper 1 Tbsp. chopped pimento 1 1/4 cups shredded cheddar cheese (sharp is good)  In a bowl, place the meat, either shredded or cubed. If using canned meat, it will shred.  Place veggies, minus the peppers and pimentos, into a saucepan with 1/4 cup chicken broth, cover and simmer for 20 minutes. Add a little water if needed to keep from cooking dry.  Add sour cream to the meat  Add cream of chicken soup and turkey gravy mixed with 1 cup water to the meat and sour cream  Add Worcestershire sauce, salt and pepper  Add vegetables  Add remaining 1/4 cup chicken broth and mix all ingredients well  Pour the meat mixture into a casserole dish. I am using a Pampered Chef stoneware deep dish baker here. Set dish aside.  In a bowl, add flour, salt and baking powder and stir.  In a separate bowl, lightly beat eggs and milk together  Add cheese and peppers to the flour mixture and toss until the cheese is totally incorporated with the flour  Pour egg mixture in with the flour mixture and stir well  By spoonfuls, place the batter mixture in a ring around the outside top of the meat mixture in the casserole dish. Bake for 40 – 45 minutes at 350º until golden brown.  It’s pretty and it’s good! Serve hot with a salad and you have a meal!  |
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Posts Tagged ‘bake’
A New Meaning To Pot Pie
Tuesday, November 20th, 2012
Cheesy Hashbrown Bake
Friday, August 26th, 2011
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We all know why they call it comfort food. It’s because once you’ve eaten it, you have to unbutton your pants to get comfortable!! We southerners seem to think we’ve cornered the market on that kind of vittles and southern cooking has become synonymous with comfort. Southern comfort is more than just the name on a bottle of alcoholic spirits! Unfortunately, as Paula Deen has documented, southern cooking can be a little heavy on the fat and sugar and gargantuan on the portions. I have learned to cook with the same flavors, just not quite so much fat, and my portions are drastically cut. “Moderation in all things!”I say. Having to unbutton those pants is not necessarily a good thing. One of my favorite things for breakfast or as a side, is hasbrowns. Cheesy hashbrown casserole is even better than plain ‘taters. But so many of the casseroles have as much as a stick of butter and then pure cream – you know – the works. In order to satisfy my craving for these spuds laced with cheese, I’ve developed my own way to get the flavor without all the calories. Now, I will say, there IS a difference. You can’t cut out that much butter and cream and still have the same thing. However, this recipe makes me happy and that’s all that counts. Right? It’s all about me -and you too – because you’ll like, I’m sure.
 I use new potatoes from the garden and shred them in my food processor. Regular Idaho potatoes are fine too, or you can use frozen hash browns.  If you are shredding your own, put the hashbrowns in a bowl and wash them in cold water until the water runs clear. Pat them dry with a towel and either weigh or measure them.  In a large bowl, place potatoes, cheese and onions and toss until well mixed  In a separate bowl pour chicken broth…  add two tablespoons of the butter, melted  Whisk in the garlic powder  And the salt  And the milk and pepper to taste.  Pour the liquid mixture into the bowl of potatoes, onions and cheese. Toss until all of the dry ingredients are coated.  In a 2 quart cast iron skillet or casserole dish, melt the remaining tablespoon of butter. spread evenly over the bottom surface of the pan.  Pour the potato mixture into the pan…  and lightly pat down the surface.  Bake at 350º covered for 20 minutes. Remove cover and bake 25 to 35 minutes until potatoes are tender.  Serve hot for breakfast or dinner! |
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