Peach Crisp

Peach Crisp
4 c sliced peaches
½ cup all-purpose flour
½ cup brown sugar
½ cup cold butter  
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup rolled oats

Step 1
Preheat oven to 350 degrees F 
Step 2
Arrange peaches evenly in an 8x8-inch baking dish.
Step 3
Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
Pat all over the top of it with pats of butter, liberally
Step 4
Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Best Hamburg Pie

Best Hamburg Pie (or Cottage Pie)

FILLING
abt 1 1/2 lbs ground chuck
abt 2 TBL vegetable oil
can of tomato paste
3 TBL butter
1 1/2 C chopped onion
1 1/2 C chopped carrots (optional)
1-2 garlic cloves, minced
1 TBL flour
2 C beef broth
1 TBL Worcestershire sauce
1 tsp thyme 
2 tspn kosher salt
1 tspn black pepper
1 1/2 cups fresh or frozen English peas 

FOR TOPPING: 

Mashed potatoes (from store), leftover or leftover boiled potatoes, enough to cover about 1 inch 

 
Preheat oven to 350.
1 - Melt butter in Skillet 1 (largest) over medium-high heat, chop and cook onions till transparent in olive oil separately from meat.
2 - Separately in skillet 2 cook ground chuck in hot oil in a large skillet over medium-high heat, stirring occasionally, until crumbled /no longer pink. Drain off grease, wipe skillet clean. Return to pan. 

Add tomato paste, and cook, stirring occasionally, 4 to 5 minutes.
3 To skillet 1 (onions) add garlic, cook, stirring constantly, 30 seconds. 

Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly. Reduce heat to medium; stir in Worcestershire sauce and next 4 ingredients. If you have wine vinegar you can add it here.

Simmer 10 minutes or until thickened.
Stir in beef mixture (skillet 2) add peas (and carrots if added).
 
Place meat mixture in bottom of greased casserole. 
Top meat mixture in casserole dish with mashed potatoes. Or, if using leftover potatoes, thinly slice them and fry in them in butter.

Bake till cooked (20-25 min)
Some people top this with pre-made onion topping (optional) in the final 10 minutes

Baked Center Cut Pork Chops w Stuffing Mix

Baked Center Cut Pork Chops w Stuffing Mix

Ingredients
4 pork chops or 4 boneless pork steaks
1 (6 ounce) box Stove Top stuffing mix, prepared
1 (10 1/2 ounce) can cream of mushroom soup, undiluted
1⁄4 cup milk
seasoning salt & pepper

~Season chops with salt & pepper, brown in lightly oiled skillet.
~Place in 9x13 pan sprayed with cooking spray.
~Prepare Stove-Top stuffing mix according to package. 
Spoon prepped mix  over chops.
~Mix soup and milk in bowl, pour over top of chops.
~ Cover with foil and bake 1hr, or a little more until pork has reached safe internal temperature. You can bake longer for increased tenderness if desired, chops will be moist.
~ You can also uncover last 20 mins or so of baking to brown the top.

Crock Pot 3 - Pulled Pork (for sandwiches, if you'd like)

Slow-Cooked Pulled Pork Sandwiches

Ingredients:
~1 tablespoon vegetable oil
~2-2.5 lbs. boneless pork loin
~ 1 can (10 1/2 ounces) condensed French onion soup (or a similar product)
~½  onion sliced
~ ½  cup water (the good kind)
~3 tablespoons packed brown sugar
~ 1 cup ketchup, or 'catsup' :)
~ 2 cloves garlic, minced or pressed
~ 1/4 cup cider vinegar
~ 1 Tbsp paprika
~ 1 tsp black pepper
~2 tsp salt
~ ½ (16 oz) bottle BBQ sauce (or, leave out all together, or devise your own BBQ sauce)

If you are making this as sandwiches, 12 round rolls (like hamburger rolls) split.

Directions:
Heat the oil in a 10-inch skillet over medium-high heat.
Add the pork and cook until well browned on all sides.
Stir the soup, ketchup, vinegar and brown sugar in crockpot.
Add the pork, and turn to coat.
Cover and cook on LOW for 8 hours (OR until the pork is fork-tender).
Remove the pork from the cooker to a cutting board & let stand for 10 minutes. Using 2 forks, shred the pork.
Return the pork to the cooker.
Divide the pork and sauce mixture among the rolls.

 

While living overseas, I had no oven so made this 

Overseas Crock Pot 2 - Crockpot London Broil

Slow Cooker London Broil
(if you have no oven) 

 ~1 1/2 pounds London broil
~ 2 cloves garlic, minced
~1 (10.75 ounce) can cream of mushroom soup -or some similar concoction
~1/2 cup water
~1/2 teaspoon dried basil
~1/2 teaspoon dried oregano
~1/2 teaspoon salt

Place the London broil in a slow cooker.
Add the garlic, mushroom soup, water, basil, oregano, and salt.
Cover and cook on low for 6 to 7 hours.

Overseas Crock Pot - 1 Sherry's Favorite Crock Pot Chicken

Sherry's Favorite Crock Pot Chicken

~1 frying chicken, cut up
~Salt & pepper
~1 can cream of mushroom soup
~1/2 cup sauterne or sherry
~2 tbl. butter or margarine, melted
~2 tbl. dry Italian salad dressing mix (or make your own)
~2 (3 oz.) pkgs. cream cheese, cut in cubes (or local similar cream cheese)
~ 1 tbl. onion, chopped

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.
Place in crock pot.  Sprinkle with dry salad mix (or spices).
Cover and cook on low for several hours.
About 45 min before serving, mix soup, cream cheese, wine, and onion in bowl; stir well.
Pour over chicken in pot.
Cover and cook for 30 minutes on low.

 While living overseas, I had no oven. I bought a very (very) cheap crock pot, and made many crock pot meals which otherwise would have required a broiler or oven. Here is one of them.

Caesar Salad - homemade (for anchovy haters)

Caesar Salad 

This dressing is typically used on romaine salad leaves.

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard (recommended brand: Maille)
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 - 2 heads romaine lettuce washed and torn into bite-sized pieces

Instructions 
~ In a medium bowl whisk together
garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.

~Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined.

~Taste and adjust to your liking.
~ Dressing will keep well in the fridge for about a week.