This is comfort food at it’s best. Yummy!
- 2 tablespoons unsalted butter
- 1 large onion, chopped fine
- 2 pounds lean ground beef
- 5 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1 3/4 cups low-sodium chicken broth
- 3/4 cup beer (mild lager or non-alcoholic)
- 2 tablespoons soy sauce
- 2 cups mixed frozen veggies
- 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces
- 2 tablespoons unsalted butter, melted
- 1/3 cup heavy cream, warmed
- Salt and pepper
- 1 large egg, beaten
Heat butter in large skillet over medium-high heat until foaming. Add onion and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in veggies, adjust seasonings, and transfer to broiler-safe 2-quart casserole dish.
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.
Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broil and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.
Serves 6 to 8.
“The only permanent covering for sin is the blood of Christ.”
Spaghetti & Meatball Soup
This soup is classic comfort food. My husband says this is one of the best soups I have ever made. You can make your own meatballs if you like, but buying them is a quicker way of getting supper on the table. And you can use any small pasta you like.
- 1 lb. purchased frozen beef meatballs
- 1/2 cup each chopped carrots, celery and onion
- 3 cloves garlic
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon red pepper flakes, opt.
- 2 tablespoons olive oil
- 6 cups low-sodium beef broth, divided
- 2 (15-oz.) cans petite diced tomatoes
- 6 oz. dry spaghetti, broken into 2-inch pieces
- 1/2 cup chopped fresh basil
- Salt and pepper to taste
Preheat oven to 375 degrees.
Arrange meatballs on a baking sheet. Bake meatballs according to package directions.
Mince carrots, celery, onion, and garlic in a food processor.
Saute’ carrot mixture, Italian herbs, and pepper flakes in oil in a pot over medium-high heat until softened, about 3 minutes.
Stir in 4 cups broth and tomatoes; bring to a boil. Add spaghetti and meatballs and simmer soup until pasta is al dente, 10 minutes. Stir in remaining 2 cups broth and season with salt and pepper. Stir in basil right before serving. Sprinkle with a little Parmesan cheese and serve.
Makes 6 servings (12 cups).
“The best way to escape temptation is to run to God.”
This couldn’t be simpler to make and very delicious.
- 1 lb. lean ground beef
- 1 onion, chopped
- 1 envelope taco seasoning mix
- 1 (16-oz.) can pinto beans
- 1 (16-oz.) can kidney beans
- 1 (16-oz.) can golden hominy
- 1 (17-oz.) can cream-style corn
- 1 (14-oz.) can diced stewed tomatoes
- 1 (10-oz.) can diced tomatoes with chilies (optional)
- 1 envelope ranch-style dressing mix
- Tortilla chips
- 1 cup (4-oz.) shredded Cheddar or Monterey Jack cheese
Brown ground beef and onions, drain. Add taco seasoning mix and mix thoroughly.
Add, without draining, the cans of beans, hominy, corn, and tomatoes. Stir in dry ranch dressing mix. Simmer over low heat until bubbly.
Serve over tortilla chips and top with grated cheese.
Serves 4 to 6.
“Your loving heavenly Father never takes His eyes off you.”
Impossible Cheeseburger Pie
This is a delicious impossibly easy pie to make for dinner.
- 1 lb. lean ground beef
- 1 large onion, chopped (1 cup) or 1 tablespoon onion powder
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese (4 oz.)
- 1/2 cup baking mix (I used Bisquick)
- 1 cup milk
- 2 eggs
Heat oven to 400 degrees. Spray a 9-inch glass pie plate with cooking spray.
In a 10-inch skillet, cook beef and chopped onion, if using, (I used onion powder) over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt and onion powder, if using. Spread in pie plate. Sprinkle with cheese.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.
Makes 4 servings. I served with cantaloupe which was delicious with it.
“Even when everything seems meaningless, God still has a purpose for your life.”
Sloppy Joes for a Crowd
This is a great recipe for a church supper or when you need to serve a lot of people. I made a half recipe for 6 people and I didn’t have a lot left. I think that tells you they were pretty good.
- 7 pounds lean ground beef
- 1 1/2 cups finely chopped onion
- 1 1/2 cups finely chopped celery
- 1/2 cup brown sugar
- 2 tablespoons prepared mustard
- 6 cups tomato sauce
- 1/2 cup white vinegar
- 2 to 3 teaspoons minced garlic
- Salt and pepper to taste
- 1 1/2 cups (6-oz.) shredded sharp cheddar cheese
- Hamburger buns
In a large skillet, brown beef, onion and celery. Cook in batches, if necessary. Drain any fat. Add all remaining ingredients except last two; cook 10 minutes.
Stir in cheese; cook until melted. Serve on buns.
Yield: 50 sandwiches
“May the words we speak point others to Jesus.”
Stuffed Pepper Soup
If you like stuffed green peppers, you’ll love this hearty soup.
- 2 lbs. ground beef
- 1 (28-oz.) can diced tomatoes
- 1 (28-oz.) can tomato sauce
- 1 (28-oz.) can water
- 2 cups chopped green peppers
- 2 cubes beef bouillon
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper, opt.
- 2 cups cooked rice
Brown beef in a Dutch oven over medium heat; drain. Add tomatoes with juice and remaining ingredients, except rice. Bring to a boil. Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until peppers are tender. Add cooked rice and heat until hot. Serve.
If you soup thickens and gets more like stew than soup, just add additional water or beef broth.
Makes 8 to 10 servings.
“Let the redeemed of the Lord tell their story.”
Dixie’s Boiled Dinner
This is my take on “New England Boiled Dinner”. Three ingredients, put it all in a pot, cover with water and boil until done. Serve with butter, salt and pepper to put on potatoes and cabbage.
- Kielbasa, cut into large pieces
- Cabbage, cut into large chunks
- Red potatoes, peeled
Fix enough for however many you are serving. Delicious for leftovers also.
“The Lamb who died is the Lord who lives!”