Topsy Turvy Beef Pie


I would change the vegetable mix that is with this and I would not mix those vegetables with ketchup and mustard. I knew I wouldn’t like it when I did it. The assembling of this is pretty easy. We used instant mashed potatoes. I bought the suggested veggie mix, but think I would either stick with peas/carrots, or maybe include lima beans instead of green beans. Overall the flavor was good. The meat mixture was really good. It’s like a shepherd’s pie that got dumped on it’s top.
For the past few months we’ve been buying the grass-fed beef from Aldi’s that comes in the little prepackaged square. I like this option because I rarely need to drain it, there’s so little grease when it finishes cooking.

  • 1 lb lean ground beef
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup seasoned bread crumbs
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 2 cups mashed potatoes, at room temperature
  • 1 (8 oz pkg) frozen mixed vegetables (carrots, peas, beans & corn), thawed and drained
  • 1/3 cup tomato ketchup
  • 1 tsp prepared mustard
  • 2 oz Cheddar cheese, shredded

Heat oven to 375º. Lightly grease 9-inch pie dish.

In medium size nonstick skillet, cook beef over medium high heat until no longer pink, stirring to break up any large chunks. Drain off any fat and cool slightly.

Stir in egg, milk, bread crumbs, salt and pepper until well blended.

Press beef mixture over the bottom and up sides of the prepared dish. Spread mashed potatoes evenly over the meat.

In medium size bowl, mix vegetables, ketchup, and mustard. Spread vegetable mixture over potatoes and top with cheese.

Bake casserole for 30 to 35 minutes, or until cheese melts and vegetables are tender.

Cut into wedges and serve right away.

(Serves 6)

Source : The Woman’s Day Cookbook


Ladle It On Lasagne


This was interesting. I used full size lasagna noodles and just broke them up. The little ones would be prettier, but I had a lot of leftover lasagna noodles. I wasn’t sure how I would like the ricotta cheese cold on top of everything, but it wasn’t bad at all. My menfolk did not stick to the ratios of ingredients at all. They thought I was being lazy and didn’t feel like putting the lasagna together, so their plates had a lot of ricotta and a lot of cheese. I would imagine it you wanted to make it heartier, you could brown some ground beef with the onion and then finish out the sauce.

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 28-oz can crushed tomatoes in thick purée
  • 2 tsp minced fresh garlic from a jar
  • 1 tsp dried basil leaves, crumbled
  • 1 tsp dried oregano leaves, crumbled
  • 2 tbsp grated Romano or Parmesan cheese
  • 12 oz mafalde pasta, cooked and drained used regular lasagna noodles broken up
  • 1 ¼ cups nonfat ricotta cheese
  • ½ cup shredded nonfat mozzarella cheese
1. In large skillet, heat oil over medium high heat. Add onion and cook, stirring often, for 3 to 4 minutes, until softened.
2. Add tomatoes, garlic, basil, and oregano. Bring to simmer and cook uncovered 7 to 8 minutes. Remove skillet from heat and stir in Romano cheese.
3. To assemble, spoon hot pasta onto serving plates. Top each serving with about ¾ cup tomato sauce, ¼ cup ricotta cheese, and 1 ½ tbsp mozzarella cheese. Serve right away.

(Serves 5) It technically made 7 servings at our table

The Woman’s Day Cookbook

Salisbury Steak Meatballs


I wasn’t thrilled, though through no fault of the original recipe. It just did not taste like the Salisbury steak I am used to. We made several gaffes in the process that could have contributed to this.
Hubby did the meatball rolling, I think they were a little large, I mean these babies were the size of eggs almost. He also didn’t read the part about cooking them in 2 batches, even though we had a large pan, this was an issue. They stuck to the pan pretty bad and were falling apart as we tried to turn them.
The onions were unappealing because they were long, my kids called them worms. It’s also good to know, if you have a kid with braces that also happens to have the palate expander, they do not enjoy any dinner that includes long stringy things. They wrap around the bar and then choke them as they try to swallow! Minced onions would have been better.
The gravy cooked up nicely, but I didn’t like the flavor of it in general. This was likely due to the bouillon substitute. I inadvertently added all the gravy ingredients to a bowl and whisked it. Including the cornstarch, but this didn’t seem to affect the gravy thickening. We also didn’t add the meatballs back into the gravy to cook a bit, we just poured the gravy over the meatballs in their dish.
Lessons learned…don’t cook when you are dealing with a headache!


  • 2 lbs. ground beef
  • ¾ cup seasoned breadcrumbs
  • ¼ cup + 1 tbsp brown mustard, divided
  • ¼ cup + 1 tbsp ketchup, divided
  • 1 teaspoon powdered beef base or crumbled beef bouillon cubes I used the packet out of a Ramen noodle bag that we didn’t use in another recipe. Unbeknownst to me, I was out of bouillon cubes!
  • 2 tbsp Worcestershire sauce, divided
  • ½ tsp salt
  • ½ tsp black pepper
  • 1/4 cup salted butter
  • 1 large onion, halved and sliced
  • 2-½ cups beef broth stock
  • 2 tbsp cornstarch
  • 1 lb. egg noodles, cooked and drained


1. To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.
2. Heat a large skillet or dutch oven over medium heat, and add 2 tablespoons of butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.
3. In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.
4. Next add to the skillet 2 cups of the beef broth, 1 tbsp Worcestershire sauce, 1 tbsp ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick.
5. Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with minced parsley.

(Serves 12)

Source : Pioneer Woman

Sirloin in Wine Sauce


I was not crazy about this. Hubby liked it. I think the wine flavor was too strong. It also could have been my substitution for beef consommé. I used 10.5 ounces of beef stock and added a packet of seasoning from a ramen noodle package (we didn’t need it for another recipe). The wine was Barefoot pinot noir. I don’t even like the smell of it, so that probably played a big role. I omitted mushrooms (as I usually do), though hubby says he would have liked them in this recipe. Egg noodles would be my pasta of choice for this.
Hubby prepared the beef while I worked on the noodles and a side.

  • 2 tbsp all-purpose flour
  • tsp ground mustard
  • 1 lb. beef top sirloin steak, thinly sliced
  • 2 tbsp butter
  • 1 can (10-1/2 ounces) condensed beef consommé 10.5 oz beef stock + seasoning packet from beef ramen noodles, undiluted
  • ½ cup dry red wine
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • ¼ cup chopped green onions
  • 1 tsp Worcestershire sauce
  • Hot cooked linguine
1. In a large resealable plastic bag, combine flour and mustard. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in butter until meat reaches desired doneness.
2. Add consommé and wine. Stir in the mushrooms, onions and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is thickened. Serve with linguine.

(Serves 4)

Source : Taste of Home

Creamed Spinach


This is one of those recipes that I grew up on. It’s not amazing or even published for all I know. I just happened to be hungry for this. One box of spinach doesn’t make much, but I’m pretty much the only one who will eat it. My youngest will blame his braces for not eating it, although he does like it.
Here’s a tip for draining the spinach…I microwave it in a glass pie plate. When it’s done, I lay a dessert plate over top of the cooked spinach in the pie plate and squeeze all the water out over my sink.

  • 1 10-oz pkg frozen spinach
  • ¼ cup sour cream, or to taste
  • Salt – I use pink Himalayan 
Microwave spinach in bowl according to package directions. Drain water from bowl, press spinach with paper towels to remove any excess water. Once water is squeezed out, add sour cream and stir into spinach. Sprinkle with salt to taste.

Source : My Mama

It’s funny to read my recipe notes through the years. In 2015, it says “my kids love this! They like to watch their muscles grow after each bite! Thanks Popeye!”

Cheese Soufflé


This is a 5 egger. I think I didn’t whip the egg whites long enough, and the yolk mixture was really hot when I combined the two. It didn’t get as high as it should have. The crumb crust was interesting, but I don’t know that I prefer the soufflé that way. The flavor of this was good overall. Now that I know how to do a soufflé, the actual making of it is no big deal. I should have cut the ring in the top as suggested in the directions, mine split like a chicken foot. The picture is flat because I took it after our prayer.
It was probably not a good combination from a nutrition standpoint but we served it with the Cauliflower and Broccoli with Cheese Sauce. After 20+ years of cooking, I still haven’t figured out how to pair up a meal. I just make what’s on the list.
I believe this is the last soufflé in my recipe collection. I have held off making these for years because they intimidated me. Once you understand how it works, it’s not hard at all. I think the foil collar on the first one was the best in height. The one that used 4 eggs had the cleanest top. Now I’m going to look for some dessert soufflés and try my hand at those.
While I’m sure there is some validity to my thought, this has been one of the more entertaining dinners to make. I announce to my family I’m making a soufflé, they have to be gentle. I have the quietest house for an hour. Everyone is gentle walking, closing doors. They are so worried about making the soufflé fall. I wish I had some video of how they tip-toe around!

  • 3 tbsp plus 2 tsp butter or margarine
  • 2 tbsp packaged plain bread crumbs
  • 3 tbsp butter or margarine
  • 3 tbsp flour
  • 1 cup milk
  • 5 large eggs, whites and yolks separated
  • 4 oz Cheddar cheese, shredded
  • ½ tsp salt
  • ¼ tsp ground red pepper
  • tsp cream of tartar or vinegar
1. Heat oven to 375º. Coat inside of 2-quart, straight sided Soufflé dish or other deep 2-quart baking dish with 2 tsp butter. Add bread crumbs and tilt dish to coat. Shake out loose crumbs.
2. In small saucepan, melt remaining butter over low heat. Add flour and cook, whisking constantly, for 2 to 3 minutes, or until frothy and very pale gold. Remove pan from heat. Gradually whisk in milk.
3. Put pan over medium heat and whisk constantly until sauce is smooth, thickened, and boiling. Reduce heat to low and simmer for 5 minutes, whisking often.
4. Remove pan from heat. Keep whisking while dropping in yolks, one at a time. Stir in cheese, salt and red pepper.
5. Cook over low heat for about 1 mixture, whisking constantly, or just until cheese has melted and sauce is smooth. Do not simmer or boil.
6. Put egg whites into dry, deep medium size bowl. Add cream of tartar and beat what electric mixer set at high speed. Beat until stiff, shiny peaks form when beaters are lifted.
7. With rubber spatula, gently stir about ⅓ of whites into yolk mixture until blended. Add yolk mixture to whites remaining in bowl and gently fold together.
8. Scrape mixture into prepared Soufflé dish and smooth the top with spatula. To give the Soufflé a classic top hat look, use a knife to draw a ½-inch deep circle 1 inch from edge.
9. Bake 30 to 35 minutes without opening oven door for first 25 minutes. To test, shake Soufflé gently. Its done when center is no longer wobbly. Remove form oven and serve right away.

(Serves 4)

Source : The Woman’s Day Cookbook

Cauliflower and Broccoli with Cheese Sauce


It definitely makes a difference when you use fresh “trees” vs frozen “trees”. I used 1 bunch of broccoli and 1 head of cauliflower. Pretty much removed all the stem and just left the tops, as this helps my family eat it somehow. It’s the vegetable equivalent to cutting off the crust!

The cheese sauce was a basic cheese sauce, nothing fancy there. I wish I had drained the vegetables after removing them from the pot for much longer, so much water seeped out of the branches in the serving dish that we almost had soup. This ended up being even better the next night.

  • 1 large head cauliflower
  • 1 large head broccoli, tough ends trimmed and stems peeled
  • 2 tsp salt
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp dry mustard
  • 1 ½ cups milk
  • ½ lb sharp cheddar cheese, shredded
  • ¼ tsp hot pepper sauce
1. Bring 6 cups water to boiling in large saucepan. Cut cauliflower into flowerets. Cut broccoli stems into coins; cut heads into flowerets. Add cauliflower, broccoli and salt to saucepan. Return to boiling; cook, stirring occasionally, until vegetables are crisp tender, about 8 minutes. Drain.
2. Prepare cheese sauce. Melt butter in 2-quart saucepan over medium heat. Whisk in flour and dry mustard. Until smooth; cook 1 minute,. Gradually stir in milk until smooth. Bring to boiling. Remove saucepan from heat. Stir in cheese and hot pepper sauce, stirring until cheese is melted. Pour sauce over vegetables.

(Serves 8)

Source : Family Circle All-Time Favorite Recipes