Mom’s Goulash (Homemade Hamburger Skillet Casserole)

All of the measurements for this are approximate and all of the vegetable ingredients are optional. It’s kind of a “use what you have” recipe. It’s a quick, easy and delicious one pot meal. It’s a recipe that’s evolved over the years and changes almost every time we make it. You can vary it however you want, changing seasonings, adding fresh herbs, using fresh garlic. Sometimes I add a little bbq sauce to the mixture, and sometimes a can of drained pinto or kidney beans. It’s a good catch all for bits of leftover vegetables or sauces.

1 to 1 ½ lbs. ground beef (steamed and crumbled or browned and drained and well seasoned with salt and black pepper)

1 to 1 ½ c. dry elbow macaroni (cooked according to package directions—drain when the pasta is just al dente because it will continue to cook in the hamburger mixture; use an amount of macaroni that is proportional to the amount of ground beef you are using)

1 onion, finely chopped

1 bell pepper, diced

1 to 2 jalapeño peppers, seeded and diced

1 c. sliced mushrooms (canned will work but I prefer fresh)

1 can whole kernel corn, drained

2 8 oz cans tomato sauce (I use the kind flavored with basil, garlic, and oregano)

1/2 c. salsa (whatever variety or heat level you prefer)

4 oz. Velveeta, cubed (I use 2%, use more if you want it cheesier)

½ c. Shredded cheese (whatever variety you like or have on hand, use more or less if preferred)

¼ c. sour cream (I use light)

1 Tbsp. chili powder

Dash of onion salt

Dash of garlic salt

Brown onion, peppers, and mushrooms in LARGE skillet sprayed with cooking spray. When vegetables are soft and browned, add hamburger meat, corn, tomato sauce, salsa, chili powder, onion salt, and garlic salt to skillet. Stir well and heat over medium high heat. Bring to a simmer. Add in macaroni and Velveeta. Stir and simmer until cheese is melted. If mixture needs more liquid, add more salsa. Stir in sour cream. Top with shredded cheese. Serve with biscuits.

Chocolate No Bake Cookies

2 c. Sugar

½ c. Butter, cut in several smaller pieces

½ c. Cocoa

½ c. Milk

3 c. Quick One Minute Oats

Stir sugar, cocoa, butter, and milk in large saucepan. Heat over low-medium to medium heat until butter melts and sugar liquefies. Stir occasionally. When mixture is liquid and well blended, increase heat and bring to a boil. Let boil 1 minute (for soft consistency cookies which I prefer, boil longer for firmer cookies). Remove pan from heat. Stir in oats and drop by heaping spoonfuls onto wax paper. Allow to cool and set. Enjoy.

This is not an original recipe by any means. I think pretty much everybody knows how to make these, but it's a family favorite/classic for me. I remember my dad making these all the time when I was a kid. Some people put peanut butter in theirs but we prefer to omit it--to each his own.  :)  

Pork Piccata

Marinade:

1 tsp. minced garlic

3 Tbsp. drained capers

½ c. white wine

1 ½ Tbsp. Dijon mustard

1 tsp. salt

1 tsp. black pepper

1 ½ Tbsp. grated lemon zest

3 Tbsp. fresh lemon juice

Pork:

3-4 lbs. sliced pork tenderloin or pork chops

¼  tsp. course ground salt

¼  tsp. black pepper

1 Tbsp. fresh lemon juice

In a medium bowl, combine all the marinade ingredients and stir until fully incorporated. Add the blade steaks, cover, and marinate for 30 minutes (or up to 3 hours) at room temperature.

Remove meat from marinade, brushing off any large pieces.

Grill meat OR sauté in a pan sprayed with cooking spray.

When cooked through, remove meat from heat and let rest 5 minutes. Sprinkle with salt, pepper, and lemon juice.

This recipe is a modified version of “Pork Blade Steak Piccata” in Guy Fieri’s cookbook Food.

Cranberry Apple Relish

1 12 oz. bag fresh cranberries

1 large apple (any variety) peeled, cored, chopped in a small dice

1 c. golden raisins

1 c. sugar (up to 1 ¼ c. depending on if you want a sweeter relish)

½ c. orange juice

1 tsp. cinnamon

1 Tbsp. balsamic vinegar

Put all ingredients except vinegar in a large saucepan. Stir to combine. Bring to a boil over medium heat. Lower heat and gently simmer until it thickens and all berries pop, about 5 minutes. Remove from heat and stir in vinegar. Refrigerate, tightly covered, up to 2 weeks.

This recipe is from Susan Elizabeth Phillips’ (Romance Novel Author) facebook page. It’s delicious! I was leery of the balsamic vinegar, but it works. I promise.

Lemon Delight

1 ½ sticks butter

2 cups flour

2 cups crushed pecans, separated

16 oz. cream cheese, room temperature

1 cup powdered sugar

12 oz. Cool Whip, divided

1 recipe Lemon Custard (see below)

2 Tbsp. grated lemon zest

Heat oven to 350 degrees. Cut butter into flour to make crumbly pastry dough. Add 1 cup crushed pecans. Press into a 9 x 13 casserole pan. Bake 15 minutes or until flour starts to brown. Remove and cool.

Cream together cream cheese and powdered sugar. Add six oz. of Cool Whip and stir until fluffy. Spread over crust.

Spread COOLED lemon custard on top of the cream cheese mixture.

Spread remaining Cool Whip over the top of both pies and sprinkle with remaining pecans and lemon zest.  Keep chilled.

Lemon Custard

1 c. sugar

6 Tbsp. cornstarch

¼ tsp. salt

2 c. milk

3 eggs, separated

3 Tbsp. butter, melted

1/3 c. lemon juice

1 tsp. vanilla

Combine the sugar, cornstarch and salt in the top of a double boiler. Slowly add the milk, stirring constantly. Slowly add the milk, stirring constantly. Cook and stir these ingredients over hot water until the mixture thickens—about 15 minutes. Cover the pan and allow to cook 10 minutes longer. Stir occasionally. Remove from heat. Beat the egg yolks in a separate bowl and add about ½ cup of the thickened milk. Then stir this mixture back into the double boiler. Cook and stir over boiling water for 5 to 6 minutes. Remove from heat and stir in melted butter, lemon juice, and vanilla. Cool this custard, stirring gently every 10 minutes or so.