Corn Pudding

2 eggs
3 TBSP sugar
1 TBSP flour
1/2 can of evaporated milk ( milk or half and half also work)
2 TBSP butter, melted
1 can of creamed corn

Bake at 325 for 1 hour, or until set.

Comments:  This corn pudding is a family staple at holiday meals, but I occasionally  make it with  ham or pork roast just to put something different on the table.

I often add a half cup of frozen corn to the mixture to give it some umph.  But, this is not necessary.  I have also cooked it at 350 or 375, depending on what is already in the oven.

Shepherd's Pie

Ingredients

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

I use left-over mashed potatoes from a previous dinner.

For the meat filling:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb, turkey, beef or ( I use left-over roast, cubed)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth ( or beef broth)
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas
• Shredded cheddar cheese (optional)

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth.  

Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the meat of your choice, salt and pepper and cook until browned and cooked through. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Cover in cheddar cheese (optional)  Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Recipe with some modifications from Alton Brown, Food network

Comments:  I love to make roast because if I make one big enough I can get 3 different meals from it.  The first meal is  hot roast beef sandwiches and gravy, mashed potatoes and a vegetable.  The second meal is vegetable soup made from the crock-pot broth and 1/2 of the left-over meat.  The third meal, using the second half of the leftover meat is my favorite, Shepherd's Pie.  I have made many versions of this as I usually go to the Internet and combine a couple of recipes. I have modified Alton's recipe to reflect these combinations.  Try it, it offers a different flavor because of the thyme and rosemary and is such a comforting meal. Enjoy!

Tyler's Hot Dog Skillet Casserole

Hot-dog( 1 per person you are feeding)
Hot Chili Sauce (to taste)
Cooked Pasta, any type of short noodle you have on hand ( 1/2 -1 cup noodles/ hot dog)
Left over Cincinnati Chili (See previous post for recipe) (1/2 cup chili/hot dog)
Cheese (to taste)
Onions (1 tbsp/hot dog)
Peas (optional)

Directions:  Slice hot dogs into circles and fry until golden brown in a skillet with the Hot Chili Sauce.  Hot Chili Sauce amount is to taste.  Tyler uses 1 TBSP per 2 hot dogs.  Add cooked pasta to pan, left over Cincinnati Chili, cheese, onions and peas.  Heat together thoroughly and serve.

Comments:  This has become on of my son's favorite throw together leftover meals.  It is quite flavorful and surprisingly delicious! We have not tried it with traditional chili, but I am sure it would be great.

Mom's Casserole

1 pound ground beef
1 pound spicy sausage
1 large onion
1 large stalk celery
1 green pepper (optional)
1 12 ounce shell macaroni
1 small can pimentos (optional)
2 cans tomato sauce (10 oz cans)
1 can cream of mushroom soup
1 TBLSP Chili Powder
1 tsp black pepper
2 tsp salt ( or less)
1/2 pound mozzarella cheese ( sliced or shredded)

Saute celery, onion, pepper in olive oil or boil in a small amount of water and drain off water when tender.  Cook macaroni per box directions.  Do not overcook macaroni. 

Brown meat, add all ingredients except cheese together in a 9x13 casserole dish and cover with the cheese.  Bake 20-30 minutes.  Cheese should be melted and casserole bubbly.

Remarks:  This recipe originally was given to my mom by a dear friend, Nedra.  This recipe was also my cousin Rick's favorite food my mom cooked.  It was many years after his death before she was able to prepare this casserole again.  It still makes me think of him.  As with most of my recipes, it is very easy to assemble and lots of flavor.  It is also forgiving,  I have pureed a can of diced tomatoes, I have used 2 cans of tomato soup and I have mixed ketchup and water to replace the tomato sauce in the past.  Whatever you have on hand.    Enjoy!