Showing posts with label Cheesy Bread. Show all posts
Showing posts with label Cheesy Bread. Show all posts

Friday, November 13, 2009

Food Friday: What's for Dinner? Spaghetti, Cheesy Bread and Juan Hot Stew

Today's recipes come from Jenny a mom of 2 (soon to be 3) who works more than full time outside the home. Enjoy!

Spaghetti SauceWhen my husband and I were first married, he was shocked to see that I made homemade sauce as he had grown up "on the bottle." This sauce is a hit with him and our whole family, and it's not uncommon for him to take a second helping with a big piece of bread instead of noodles.

1 can tomato sauce (not the super big one)
1 can tomato soup
1 can cream of mushroom soup
1 small can tomato paste
1 pound hamburger
Brown sugar and yellow mustard to taste

Brown your hamburger, drain off excess fat. Add canned ingredients to the hamburger and heat on medium till cooked through. Add brown sugar and yellow mustard to taste (start with a small sprinkling of sugar, then taste, add mustard, repeat if necessary). My mom and grandma add a can of water to make their sauce a bit more liquid, but we prefer it thicker at our house. Reduce heat until you're ready to eat. It's great right away and even more wonderful if you let it simmer for awhile. Serve over spaghetti noodles and whatever else you love with spaghetti - which in our house is my next recipe!

Cheesy Oven Bread

(I just came up with that name - I'm not sure what I usually call it. Probably just bread.) This bread is perfect for sopping up extra spaghetti sauce or with a plate of spaghetti sauce (husband's aforementioned preferred route). This is not low cal by any means, but it's so delicious you won't even care.

1 loaf French bread
1 pack sliced mozzarella or Swiss cheese (your call)
1 onion
1 stick of butter

Dice onion and sauté in butter until onions are slightly soft and starting to color. Cut thick slices into your French bread, but do not cut through the bottom of the loaf. Gently open the loaf at each slice to drizzle the onion/butter mixture into the open area, making sure the bottom of the loaf remains intact. After drizzling the onion/butter mixture, stick 1/2 a piece of cheese (or the whole piece, folded) into each opening. Continue until the whole loaf is dressed up. Wrap the loaf in aluminum foil and place in a 350 oven for 20 or so minutes (honestly, I don't know how long I cook this but 20 sounds like a good number as a start). Check the loaf around that time - if you want it soft, it should be ready. If you prefer a more toasted loaf, keep it in a bit longer. Note: if you have onion boycotters in the house you can make 1/2 the loaf with the onion/butter/cheese and the other 1/2 with butter/cheese or forgo the onions all together and just use the butter and cheese - your call.

Juan Hot Stew
We get a bunch of venison each fall. I'm not a big fan of the steaks (read: yuck, can't stand them), but love the sausage. One year we had a surplus of sausage and I decided to get creative with how we used it. Juan (One) Hot Stew is the result. Now this is a standby each fall/winter/spring (or until the time the sausage supply runs out).

2 links of sausage (not the tiny Jimmy Dean links - the hefty, butcher type of link)
2 14 1/2 oz cans stewed tomatoes
1 14 1/2 oz can diced tomatoes
1 15 oz can blacked beans, drained (and rinsed, if you so choose)
1 15 oz can corn & pepper mix, drained
1 cup water
0-3 jalapenos (your call, but this is the "Juan" part of the recipe) Additional hot peppers, if desired Pinch of cornstarch, if desired

Cook sausage (grill, fry, boil, whatever) and cut into 1/2 thick slices. Combine stewed tomatoes, diced tomatoes, drained black beans, drained corn & pepper mix and water into a pot (or crock pot). Add slices of sausage and your choice and quantity of peppers. Bring to boil, then reduce heat and simmer until stew is thick (you can add a little bit of cornstarch if you want to thicken the stew a bit - I'm 50/50 on the addition). Serve with milk, crackers, bread, whatever!

Image courtesy of Google Images

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