Submitted by Monica Fawver
Serves 6-8
| 5 potatoes |
|
1 lb. ground beef |
| 4 oz. sliced mushrooms, canned |
|
2 c. fresh or frozen vegetables, assorted |
| 1 can Condensed Cream of Mushroom Soup |
|
1 can Condensed Cream of Celery Soup |
| 3 tbsp butter |
|
salt |
| pepper |
|
|
Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.
In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.
Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.
Submitted by Michelle Fawver
Serves 6-8
| 4 tbsp oil or Crisco |
|
2 lb. beef or lamb stew meat |
| ½ c. flour |
|
1 clove garlic, minced |
| 2 c. chicken or beef bouillon |
|
1 bay leaf |
| ½ tsp thyme |
|
1 tsp salt |
| ¼ tsp black pepper |
|
4 medium potatoes, quartered |
| 2 carrots, cut in 2″ pieces |
|
2 tbsp cider vinegar |
In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.
Submitted by RandallPMcMurphy
Serves 2
| 2 russet or yukon gold potatoes |
|
½ green bell pepper |
| ½ onion |
|
2 strips bacon, roughly chopped |
| butter |
|
salt & pepper |
1. Make sure your potatoes are washed & diced. Leave the skin on.
2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove. Turn hear on high & bring to a boil until potatoes are fork tender.
3. Dice the onion & bell pepper. In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes. The bottom should form a nice crust on it.
6. Salt & pepper to taste. Add a dash of hot sauce if you like.
Via twinkleboi's Flickr Photostream
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Via twinkleboi's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
