Cowboy Casserole
Ingredients
- 1 pound (453g) extra lean ground beef
- 1 can (16 oz/453g) baked beans
- 1/2 cup (120g) BBQ sauce
- 2 cups (240g)Original Bisquick
- 2/3 cup (160ml) milk
- 1 TBS softened butter
- 1/2 cup (40g) grated cheddar cheese
Instructions
- Preheat the oven o 425*F/220*C/ gas mark 7. Have ready a 2 litre/Qt casserole dish. No need to butter it.
- Heat a large skillet over medium high heat. Crumble in the ground beef. Scramble fry the beef for 5 to 7 minutes until browned and no longer pink. Drain if needed.
- Add the BBQ sauce and baked beans, stirring everything thoroughly together. Bring to the boil, stirring occasionally. Keep warm.
- Stir together the baking mix, softened butter and milk.
- Pour the beef mixture into the baking dish. Smooth over and then drop the baking mix over top by spoonfuls to cover.
- Bake in the preheated oven for 18 to 22 minutes until the biscuit topping is golden brown.
- Remove from the oven and sprinkle with the cheese. Return to the oven for about 3 minutes, or until the cheese has melted.
- Serve hot.
notes:
You can make your own biscuit mixture from scratch to drop on top very easily. Whisk together 2 cups (280g) all purpose flour with 4 tsp baking powder and 1/2 tsp salt. Cut in 1/2 cup (120g) butter until crumbly. Stir in 3/4 cup (180ml) milk until you have a soft droppable dough. Proceed as above. You may need more milk to get the right consistency.
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And even then it was barely enough, all pooled together in the pot, to help to keep the family going. Pennies were pinched, and pinched and pinched some more.
It was often a necessity for families to stretch any bits of meat acquired by combining them with cheaper and more filling ingredients. In other words bulking them out with starches and such to help to fill the bellies for less.
Recipes such as this and other batter pudding dishes were very popular ways to do just that. When served with some potatoes and a cheap and tasty gravy on the side, these dishes were destined to become family favorites, to be handed down through the generations.
Dishes which we still love today. One thing is for certain, despite its very humble origins, this is a dish which has withstood the test of time. You cannot beat dishes like this. Humble, filling and delicious all rolled into one.
And that is it! All you need now is some vegetables on the side. As you can see here today I cooked peas and carrots, but any vegetable will go well. I sometimes like to serve this with greens such cabbage or Brussels Sprouts.
Bacon & Sausage Toad in the Hole
Ingredients
- 12 well flavoured sausages
- 12 slices of smoked streaky dry cure bacon
- 1 cup (140g) plain all-purpose flour, sifted
- pinch salt
- 2 large free range eggs, beaten
- 2/3 cup (160ml) semi skimmed milk
- 2/3 cup (160ml) water
- coarsely ground black pepper
- Hot onion gravy
- Fluffy mashed potatoes
- Cooked vegetables
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a 9 by 13 inch casserole dish which you have sprayed with low fat cooking spray.
- Wrap each sausage tightly in a slice of bacon and arrange in the prepared dish. Place in the oven and roast for 15 minutes, until just beginning to brown.
- While the sausages are cooking, sift the flour into a bowl along with a pinch of salt. Make a well in the center. mix the milk and water together. Drop the beaten eggs into the center of the flour and then gradually beat in half of the milk/water mixture with a wooden spoon.
- Beat for 2 minutes until smooth, then gradually whisk in the remaining milk/water mixture until you have a smooth batter which has the consistency of cream. Season with coarsely ground black pepper.
- Remove the sausages from the oven and quickly pour the batter around them. Return to the oven and bake for a further 30 to 35 minutes until the batter is well risen and golden brown.
- Serve hot straight from the oven as above with your favorite accompaniments. Yum!
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Even though this year most people's Christmas's are going to be on a much smaller scale, a lot of us will be looking for quick and easy meals to prepare for our family bubble's in the run up to the holidays. Simple dishes like this Smoked Sausage and Cabbage fit the bill perfectly!
Dishes that go together quickly and easily and that use simple every day ingredients. Recipes that are not a lot of work for anyone! Recipes that are delicious and that the family will enjoy. Recipes without a lot of faffing about!
I might not have noticed but one of the recipes I had really wanted and had specifically purchased the book for, the roast chicken, was one of the missing pages. Shame on them.
There are some very unscrupulous people about I have to say. I am glad that I am not one of them!
This recipe really appealed to me for several reasons. One, I love smoked sausage. I also love cabbage, in any way, shape or form!
Two I loved the simplicity of it and its easy of preparation. Other than seasonings, there are really only four simple ingredients.
Whilst hotdogs (frankfurters) are always smoked, a sausage can be either smoked or plain. I enjoy them both ways. Today, for this purpose, you need the smoked.
Smoked sausage, really good smoked sausage, was one of the things I missed when I was in the UK. You could get all kinds of polish sausage, but I was never quite sure which was the best one to use for something like this.
While they are not something which should form a regular part of your diet, they are something which can be very enjoyable from time to time. Both sausages and hotdogs. And yes, I do know what goes into a hotdog.
And some sausages for that matter! I always try to buy only quality, known types of either one. You do get what you pay for in a case such as this. If you don't want to pay a bit more, you get cheap and nasty.
There are many kinds of cabbage available to us these days. I recommend using the hard white cabbage or a winter king cabbage. You want one which will hold its shape well when it is cooked, and not go to mush in the longer cook time.
A savoy or Chinese cabbage would go to mush, and be quite unpalatable. These are more suited to quick cooking methods and do not take very long to cook at all.
I cut my cabbage into 1-inch chunks which worked perfectly for this purpose. It cooked evenly and was beautiful with the smoked sausage. I did not have to add any oil to the pan as the sausage had rendered out just enough to cook the cabbage in.
When Dan got home from work, the first thing he said was, "What smells so good!" High accolade indeed! We served it with potatoes, which we had simply boiled. They were perfect together. I am thinking a nice crusty rye bread would also go well, and perhaps some mustard on the side.
This was a MOST enjoyable meal! The simple things in life really do bring us the most joy.
Smoked Sausage and Cabbage
Ingredients
- 1 pound of smokd sausage, cut into 2-inch pieces
- 6 cups coarsely chopped white cabbage (1 small head)
- 1 large onion, peeled and cut into wedges
- 2 cloves of garlic, peeled and minced
- 1 tsp brown sugar
- 1/4 tsp caraway seeds (optional)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Add the sausage to a large skillet. Cook and stir over medium high heat for about 3 minutes, until nicely browned. Scoop out and set aside.
- Add the cabbage, onion, garlic, sugar, caraway seeds (if using), salt and black pepper to the pan drippings. Cook, stirring occasionally, until the onion begins to brown. (about 5 minutes)
- Add the sausage. Cover the pan and cook for a further 5 minutes.
- Remove from the heat and let stand for five minutes. Serve hot.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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