Kat Food

Things we like to eat.

Random

  • Grandmother’s Meatloaf with Tomato Gravy

    1 lb. ground beef
    1 egg
    1 medium onion, chopped
    2-3 garlic cloves, minced
    1 large bell pepper, chopped
    3/4 tsp. dry mustard, divided
    Ground pepper
    Garlic powder
    2 pieces of slightly stale bread, crumbled & divided
    1 c. flour
    1 Tb. olive oil
    14 1/2 oz. can sliced stewed tomatoes, undrained
    1/4 c. milk
    3/4 c. warm water

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  • Leek & Pepper Spoon Bread

    1 medium leek, thinly sliced
    1/2 c. chopped sweet red pepper
    2 Tbs. butter
    2 c. milk
    1 1/2 c. yellow cornmeal
    3 beaten egg yolks
    1 c. cream-sytle cottage cheese
    1 c. shredded provolone or Swiss cheese
    8 1/2 oz. can cream sytle corn
    1/2 tsp. salt
    3 egg whites

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  • Shortbread Cookies

    1 cup (2 sticks) unsalted butter
    2/3 cup granulated sugar
    Bare pinch salt
    2 1/2 cups all-purpose flour

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  • Hot Brown Tart

    For the pastry crust:
    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    2 tablespoons butter
    1/3 cup shortening
    2 to 3 tablespoons ice water
    For the filling:
    4 eggs
    2 cups half-and-half
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 cup chopped turkey breast
    1/2 cup grated cheddar cheese
    2 small tomatoes, sliced thin
    1/4 cup grated fresh Parmesan cheese
    4 slices crisp cooked bacon, crumbled

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  • Baked Chicken with Mushrooms

    1/2 lb. fresh sliced mushrooms
    2 Tbs. dried parsley
    4 chicken breasts
    1/2 c. lemon juice
    1 tsp. dried onion flakes
    1/2 tsp. salt
    1 tsp. paprika
    1/2 tsp. poultry seasoning

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  • Copy Cat Cracker Barrel Hash Brown Casserole

    1 (26-ounce) bag frozen country-style hash browns
    2 cups shredded Colby cheese
    1/4 cup minced onion
    1 cup milk
    1/2 cup beef stock or canned broth
    2 tablespoons melted butter, divided
    Dash garlic powder
    1 teaspoon salt
    1/4 teaspoon ground black pepper

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  • Spinach Salad With Clementines

    1/2 cup chopped pecans, or small halves
    1 teaspoon dry mustard
    Salt to taste
    1/8 teaspoon black pepper
    1 tablespoon honey
    2 tablespoons cider vinegar
    1/2 cup olive or other vegetable oil
    12 ounces fresh spinach, washed, thick stems removed
    4 clementines, peeled and divided into segments
    1/4 cup dried cranberries or cherries

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  • Ablekage (Apple Cake)

    2 c. well-crumbled coconut or almond macaroons (the soft ones)
    8 Tbs. butter
    1 c. heavy cream
    2 Tbs. sugar
    2 c. peeled & coarsely chopped eating apples
    1/2 c. raspberry jam, thinned with water if necessary

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  • Christmas Berry Mocha Fudge

    1/2 cup (1 stick) butter
    1 (12-ounce) can evaporated milk
    1 1/2 cups granulated sugar
    1 heaping tablespoon instant coffee
    1 (10-ounce) Hershey’s raspberry chocolate chips
    2 ounces bittersweet chocolate
    1 (7-ounce) jar marshmallow creme
    1 teaspoon vanilla

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  • Gazpacho

    4-5 c. leftover salad, with lettuce, radishes, cucumbers & tomatoes
    1 or 2 c. V-8 juice
    1/4-1/2 c. half & half
    1 ripe tomato, roughly chopped
    4 tsps. sour cream
    2-3 Tbs. finely chopped green onion

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