It may be the annual gathering of your spouse’s family, or dinner on the ground at the country church where Grandma is buried, or maybe it is just the monthly pot luck after church, but you feel your kitchen skills are challenged to bring a dish everyone will enjoy. Of course, there is always that “go-to” casserole you can make in your sleep, but this time you want something different.
Consider one of these three dishes that have been taste tested by hungry East Texas saints for years.
This variation on traditional spaghetti with meat sauce combines the flavors of spaghetti and baked lasagna. It’s sure to please and get a few comments.
- 2 lb (80-20) hamburger
- 2 lb pasta
- 3 cans or jars of favorite spaghetti sauce
- 1 yellow onion
- 4 cloves of garlic
- 1 tbs oregano (or Italian seasoning)
- 1 tsp garlic powder
- Grated Parmigiana
- Shredded cheddar cheese
- Salt and pepper to taste
Sautee onions and garlic in olive oil. Add ground beef stirring constantly until brown. Once meet is browned add spices and spaghetti sauce.
In a separate pot, boil spaghetti until almost tender. Add cooked pasta to the meat sauce. Mix.
Ladle mixture into 4-6 oiled disposable pie pans. Cover with Parmigiana and cheddar. Heat thoroughly in 350-degree oven until pasta is tender and cheese has melted (15 min.).
Alternate serving idea: Instead of pie pans use a roaster. Feeds about 30 with generous single serving.
This is comfort food 101. You can’t beat roast beef with onion and mushroom gravy. Save this for a winter treat of go ahead and spring it on everyone now.
- 3-4 lb chuck roast
- 2 carrots
- 1 med. Onion
- 1 tbs chopped celery
- 8 oz. white wine
- 2 large cans of cream of mushroom soup
- 1 pkg fresh mushrooms
- 1 tsp. tarragon
- Salt and pepper to taste
- Lg pkg of sour cream
- Two pkg of egg noodles
Cut roast into strips, trimming off fat if desired. You can also leave roast whole and shred later. In a large roaster place carrots, onion (Juliane), celery. Place meat and mushrooms on top, sprinkle with taragon.
In a bowl, mix soup, wine and sour cream. Cover roast with the mixture. Bake in a 250-degree oven for 3 and a half hours. Add cooked egg noodles, mixing thoroughly, at that point and cook another 30 minutes.
Chicken ‘N Dressing
Every Southern family has a variation of this time-honored pot luck treat. This recipe comes from Betty Crocker.com. It is quick and tasty.
- 1 chicken – either one you will boil yourself or a rotisserie bird you picked up at the deli.
- 6 cups of crumbled cornbread
- 8 slices of frim white bread, torn
- 3 ½ cups of chicken broth – if you boiled your chicken, you have the broth, otherwise open a package.
- 2 cans of condensed cream of chicken soup
- 1 med. Onion, chopped ½ cup.
- 3 stalks of celery chopped.
- 4 eggs slightly beaten
- 2 teaspoons ground sage
- ½ teaspoon pepper
- ¼ teaspoon salt
- ½ cup butter, cut into small pieces.
Heat oven to 400° F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter. Bake uncovered about 45 minutes or until bubbly and golden brown.
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