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Beef-Mushroom Casserole My mom's recipe. No idea where she got it, but it's one of those things I make a ton of, refrigerate, and eat for lunch the rest of the week. The whole wheat noodles were my idea; I don't normally like whole wheat pasta, but in this recipe they stand up well to the beef and the mushroom. Use egg noodles if you don't like whole wheat.
1 lb whole wheat ribbon noodles (also called "egg noodles", but most of them don't have eggs in them) 1/2 lb to 1 lb lean ground beef 1 onion, chopped 6 oz button mushrooms, sliced and cleaned 1 medium zuchinni, grated (optional) 1 can cream of mushroom soup 1 cup sour cream Grated parmesan cheese (optional) Salt and Pepper Cook the noodles in boiling salted water 5 minutes or until just tender (you want them al dente so that they suck up some juice in the casserole). Throw into a colander and let drain. Now, I use the same pot I cooked the noodles in to brown the beef, but that's up to you. One less pot to clean for me, hence my reasoning for doing it. Brown the beef over medium-high heat, adding the onion about halfway through. If there's enough grease at the bottom you can see it, then you'll want to drain it. If you're using the grated zuchinni, add it when the beef is browned and stir. Give it a minute to cook a little, then add the sliced mushrooms. Stir. Give them a minute to cook a little. Taste. It will probably be a little bland -- add a scant amount of salt (there'll be salt in the mushroom soup, so be stingy), stir, and go crazy with the black pepper. Turn off the heat and add the can of mushroom soup. Stir. Add the sour cream. Stir. Add the noodles. Stir. If you didn't use the zuchinni, or if your mushrooms came from a can, you MAY need to add a little liquid to make the mix creamy. I recommend a splash of milk. However, if you used the veggies (and didn't overcook them), there should be ample liquid in the pan. Taste. Add salt if it needs it, and more black pepper if you're a pepperhead. Pour the whole mess into a large (lasagne-sized) casserole pan and spread evenly. Sprinkle on the parm. You'll probably use about a half cup or more. Stick in the oven and back for 20-30 minutes, or until the edges are crusty. Easily serves 6. Serves 8 if you've got a side dish to go along with it. Split Pea Soup A recipe from my grandfather and restauranteur, the late Carl Jones. These recipes were originally proportioned for restaurants, and should be proportioned for your kitchen and needs. I've included the instructions Carl included, which may or may not be helpful to you.
Water 2 lb. Ham -- Bacon Fat 2 Tbs. Salt 5 Onions, diced 3 C. Celery, diced Ham Base (to taste) 1/4 C. Sherry (optional) 2. Add Salt, Onions, Celery. Cook "until done". 3. Add Ham Base to taste. Serves a restaurant. MARGIE SAYS: I add 1/4 c. sherry wine when it's finished cooking. STEPH SAYS: I don't remember this ever being made with Bacon Fat; Mom always makes it with an old ham bone or ham hocks. Still, it's on the recipe, so I'm putting it here because that's what he said! To make it with ham hocks or a ham bone, put the ham in enough water to cover, and simmer for an hour with one bay leaf. After an hour, pull out the bone, let it cool, and strip off any meat and add it back to the pot with the peas. If you don't have enough water to cook the peas, add more. I also like to add chopped carrots with the onions and celery. Beef Mushroom Soup A recipe from my grandfather and restauranteur, the late Carl Jones. These recipes were originally proportioned for restaurants, and should be proportioned for your kitchen and needs. I've included the instructions Carl included, which may or may not be helpful to you.
8 Onions, diced 6 lb. Mushrooms, sliced Beef Base (to taste) Water 2. Add water to just cover. Cook "until done". 3. Add the Mushrooms and Beef Base (to taste). Carl is emphatic here that you DON'T BOIL. 4. Thin the soup with water to taste. Let sit one hour before serving. Serve hot with ground pepper, if desired. Serves a restaurant. Potato Soup A recipe from my grandfather and restauranteur, the late Carl Jones. These recipes were originally proportioned for restaurants, and should be proportioned for your kitchen and needs. I've included the instructions Carl included, which may or may not be helpful to you.
5 C. Onions, diced Salt (to taste) Water 6 C. Potatoes, diced 1/4 lb. Butter Chicken Base (to taste) Instant Mashed Potatoes (optional) 2. Add the Potatoes. Cook "until done". 3. Add the Butter, and Chicken Base to taste. 4. If you want the soup thicker, add instant mashed potatoes. Serves a restaurant. Vegetable Soup A recipe from my grandfather and restauranteur, the late Carl Jones. These recipes were originally proportioned for restaurants, and should be proportioned for your kitchen and needs.
2 Tbs Salt 1 Tbs Beef Base 1 10 lb. can Tomato Sauce 5 Onions, diced 3 c. Celery, diced 3 c. Cabbage, chopped 1 10 lb. can Veg-All (or other mixed veggies) 4 c. Potatoes, chopped 1 2 lb. package Frozen Vegetables 2. Cook the Beef, Salt, Beef Base, Tomato Sauce, Onions, and Celery "until done". 3. Take out the meat and cut into small pieces. 4. Add the meat and rest of ingredients to the pot. Simmer until heated through. Serves a restaurant. Copyright 1998-2005, S.D.S. |
Last Five Recipes: Beef-Mushroom Casserole - February 17, 2005 Split Pea Soup - January 17, 2005 Beef Mushroom Soup - January 17, 2005 Potato Soup - January 17, 2005 Vegetable Soup - January 17, 2005 |