An easy soup for a chilly evening!
I am not sure why this is called “Mississippi” pot roast, but it is very good. A friend from work told Allan about it and we decided to try it. We are glad that we did, it is an easy dinner idea for after church or company
Our roast was not completely defrosted, so we turned the crock pot on high for a few hours and then reduced the heat to low for the rest of the time. It still came out wonderfully.
While this would be good with rice or potatoes, we served it with farro and cauliflower rice and sugar snap peas. For those who like mushrooms, they are a great addition also.
This is just a very simple chili recipe with a beef and tomato soup base. It is easy to do in a stock pot, but if you prefer a crock pot, set the settings to low and cook all day.
The seasoning are on the very mild side. Be sure to adjust to your preferences.
While in Colorado, I asked for some recipes from relatives. This is a recipe in Grandma Reble’s handwriting with “Mother’s recipe 8/18/76” written on the top. It would be fun if we could learn where Grandma Porter originally found this recipe.
The crackers help to stretch out how much meat you need. Some of the family liked it as is and did not want changes. Others thought to use less crackers or more meat.
We like it best with tomato sauce with sauted onions over the top. Serve with a fresh salad and either garlic bread or your favorite grain.
I don’t remember having these until we lived in Swaziland. We often had them at church potlucks and, while similar, each family had a slightly different recipe. I preferred the ones with peas, but some used raisins instead.
This recipe is a very mild blend of spices. We often double, or triple the spices depending on who is making the. Fill the wontons with a generous helping of stuffing, but be careful not to overstuff.
For an appetizer, plan on two per person. For a main meal with a salad, plan on 4 or 5 per person.
We were given this recipe during the McGuire 2003 family reunion. We have adapted it a little, but tried to keep it very close to the original. Serve with saltines or your favorite corn bread.
For class this week, Andrea learned about goulash and stews. We discovered there are two types of goulash. American goulash uses elbow noodles and hamburger but Hungarian goulash is more like a stew.
We decided to try making Hungarian goulash. It was simple and very good. Our recipe had a lot of liquid. If you prefer less liquid, reduce beef broth or simmer with the lid off. Another good option is to strain some of the liquid before serving and enjoy the broth for another meal.
Needing a quick meal, we threw this together one night. If you have time, this is best if you prepare it a day ahead and then reduce to desired thickness while reheating the next day.
Serve with a green salad on the side and corn bread.
We use our homemade chili powder, but feel free to use your own special blend.
Pasties are popular in Calument where Daddy spent a lot of time growing up. He said that Petila’s taxi in Calumet would often take his family to McLain park and then come back at a prearranged time to take them home. His grandmother made them also. There are many recipes for pasties, but all are similar.
Feel free to experiment with the basic recipe. We often make the pasties with cubed meat instead of ground. Be careful not to over stuff the crust, it is much better to have leftover filling!
When serving, I like them best with a little extra butter. Some people serve them with gravy. My mom eats them with ketchup.