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Traditional Cottage Pie

Name: Cottage Pie for Two
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 1 1/2 cups (200g) leftover roast beef, roughly chopped, or browned ground beef; 1/2 TBS butter; 1 small onion, peeled and chopped; 1/2 stick celery, trimmed and chopped; 1/2 small carrot, peeled and grated; a 2-inch cube of swede (rutabaga) peeled and grated; 1/2 TBS tomato paste ( tomato puree); 1/2 TBS plain flour; 1 tsp brown sauce (HP sauce); 3/4 cup (200ml) well flavoured beef stock; 1/4 tsp summer savoury; salt and black pepper to taste; 1/2 cup (50g) frozen peas; 3 medium potatoes, peeled and cut into chunks; warm milk; a knob of butter; salt and pepper; 1 TBS grated cheese (Parmesan or cheddar); melted butter to brush (optional

Wednesday, 20 January 2021

There is no more comforting a supper on a cold winter's than a traditional cottage pie. I wanted to share this cottage pie recipe with you today that I have downsized from my original recipe for a simple cottage pie which serves 4-6 people. This version is half that size.

This English classic need not be reserved just for the large family. Why should the smaller family suffer for lack of numbers? I am here to say that you can eat just as well when you are only one or two as you can when you are more.

A traditional cottage pie consists of a rich meaty filling on the bottom, topped with vegetables, blanketed in a top layer of potato thatch! It is the ultimate in comfort food!

You can make it with either leftover roast beef, as I have here today, or fresh ground beef, which is also the custom in many homes. It is very similar to its close cousin, the Shepherd's Pie.

You may find yourself asking the question, what is the difference between a cottage pie and a shepherd's pie? Great question.

They are very similar casseroles, but in a cottage pie beef is traditionally used as the meat and in a shepherd's pie the meat is usually lamb. You can use either leftover meat from your Sunday roast or fresh meat, depending on what you have in your kitchen.

This is one of the things I like to make whenever I have leftover roast beef in my refrigerator. It makes a great change from making hash or a pot pie, which are my usual go-to's.

You don't even need to have leftover gravy to make it. I tell you how to make a delicious beef sauce without any gravy, By all means, however, do use gravy if you are lucky enough to have some!

Not only is it very easy to make, but it is also incredibly economical. Something we are all aware of these days.

We all want the food we eat to fit within our budgets. That is especially important when you are a smaller family.

You might think that it is much cheaper for two people to eat than it is for four. Simply not true. In fact in many cases it may even cost more, especially if you tend to buy smaller packages of things.

Typically smaller packages cost more than the larger sized versions of the same per ounce/gram. I am not sure why that is.

A good steward of the family budget needs to be able to make wise choices when it comes to the purchase of food. I have found that it is much more budget-savvy to buy the larger sizes, break them down and freeze the excess for a later date.

Being budget-savvy also means making the best use of what you have. Our fore-bearers knew exactly how to do that and dishes like Cottage Pie helped them to do just that.

As I said, you can use either cooked leftover roast in this or fresh hamburger. If you are using fresh minced beef you need to brown it. I find it is easiest to do this when you are sautéing the onions and other aromatics.

An aromatic is a vegetable used in cooking that develop deep and well rounded flavors to a dish when chopped or crushed and then heated and cooked. Aromatics most commonly used tend to be onions, carrots and celery.

Typically these are added at the beginning when you are cooking a dish. This helps them to add as much flavor and aroma as possible.

These are the things which bring others into the kitchen begging and answer to the question, "What's cooking?" These things typically set our tastebuds to tingling in overtime!

For this recipe I have minced leftover cooked roast beef and added it to onions, carrots, swede/rutabaga and celery. This is browned gently in butter, which adds much to the flavors.

Once browned a quantity of flour is added which will thicken the gravy. Make sure you cook it for a few minutes to cook out the flavor of the flour. This is a really important step to take as there is nothing worse than the flavor of raw flour in a sauce.

Once that is done a bit of beef stock is added along with some tomato paste, brown/HP sauce and herbs. You don't need to add the brown sauce, but I find it really adds a special something to the depth of flavor in this gravy.

You can add Worcestershire sauce in its place if that is all you have. It also works beautifully here.

I sometimes like to add a bit of creamed horseradish as well. Not a lot, only a dab. You want just the merest hint of it. Horseradish goes very well with beef.

Meat sauce made, it goes into the bottom of the dish and a layer of vegetables go on top. Typically I use frozen peas and I add them frozen, which not only helps to preserve the color of them somewhat, but also helps to keep them fresher tasting during the longer bake time.

You don't have to use peas. Some people use corn. Some people use both. Some people use a frozen mix of vegetables such as peas, corn, beans, etc. All work well.

The star of the show is the potato thatch which blankets the top of the dish. Creamy, fluffy and delicious, it seals in all the goodness of that rich and meaty base perfectly.

Our typical vision of the ideal English Cottage is one which is covered with a thatched roof of straw. That is why this covering of mashed potatoes is called the "thatch." I love the quaint reasoning behind these English recipes, along with their simplicity.

I like to score a pattern in the thatch which adds to the attractiveness I think. Its not really necessary. You can just pile it on and swirl it, or not. Just make sure it covers the filling all the way to the edges. Typically some of the juices will bubble up through anyways.

I cannot tell a lie, those rich corners where the juices of the gravy bubble through are my favorite bits. I love all of this comfort food casserole really. That rich and meaty filling, the crisp buttery potato thatch, those meaty juiced edges.

Its all pretty good if you ask me! Somehow, no matter what your day has handed you, even the worst day gets tangibly better when a Cottage Pie is on the menu! Today I served it with some coleslaw, but any salad will do, or even a simple slice of buttered brown bread. Enjoy!!

Cottage Pie for Two

Yield: 2

Author: Marie Rayner

prep time: 15 Mincook time: 45 Mininactive time: 15 Mintotal time: 1 H & 15 M

Simple, delicious, and a family pleasing comfort food. Downsized for two people.

Ingredients

1 1/2 cups (200g) leftover roast beef, roughly chopped, or browned ground beef
1/2 TBS butter
1 small onion, peeled and chopped
1/2 stick celery, trimmed and chopped
1/2 small carrot, peeled and grated
a 2-inch cube of swede (rutabaga) peeled and grated
1/2 TBS tomato paste ( tomato puree)
1/2 TBS plain flour
1 tsp brown sauce (HP sauce)
3/4 cup (200ml) well flavoured beef stock
1/4 tsp summer savoury
salt and black pepper to taste
1/2 cup (50g) frozen peas

For the potato thatch:

3 medium potatoes, peeled and cut into chunks
warm milk
a knob of butter
salt and pepper
1 TBS grated cheese (Parmesan or cheddar)
melted butter to brush (optional

Instructions

First make the potatoes for the thatch topping.
Put the potatoes in a pot of lightly salted water and
bring to the boil. Boil for 10 to 15 minutes until soft. Drain well
and then return the potatoes to the pan. Shake the pan over the residual heat of the burner to dry them out a bit and then mash the potatoes well until smooth with some warm milk, and a knob of butter. Season to taste with salt and pepper and stir in the cheese. Set aside and keep warm.
To make the filling, melt the butter in a skillet. Add the
onion, celery, carrot and sweet. Cook, stirring frequently over medium low heat until softened and the onion is translucent. Stir in the flour. Slowly stir in the beef stock and bring to the boil.
Cook, stirring constantly, until the mixture boils and thickens. Stir in the tomato puree, brown sauce, and summer savoury. Season to taste with salt and black pepper and then stir in the chopped beef.
Pour this mixture into the bottom of a buttered 1/2 litre (3 cup) shallow baking dish. Sprinkle the frozen peas over top evenly.
Spread the mashed potatoes on top tocover. Rough up the potato a bit with a fork. Brush with melted butter.
Preheat the oven to 200*C/400*F/ gas mark 6. Bake the casserole in the heated oven for 45 minutes until the potatoes are golden brown and the filling is bubbling. Let stand 15 minutes prior to serving. Serve hot with your favourite sides.

notes:

If you are using ground beef brown it in the skillet along with the onion, carrot, celery and swede. Proceed with the remaining recipe as directed.

I sometimes like to add a bit of creamed horseradish to either the topping or the filling depending on how I feel.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

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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Creamed Cabbage

Wednesday, 19 June 2019

I cooked my husband a Roast Beef Dinner for Father's Day at the weekend, with all the trimmings. Even Yorkshire Puddings. He was in Man-Food Heaven!

He loves my roast beef and my Yorkshires! These are recipes I learnt from my late FIL who was a cook in the Canadian Forces. As you know an army marches on it's stomach, so as you can imagine he was an excellent cook!

Normally with a Roast Dinner over here they will serve cabbage of some sort, or Brussels sprouts. Usually the crinkle leafed Savoy Cabbage (lower left above). I never realised there were so many kinds of cabbage until I moved here to the UK.

They love their cabbage. In the photo above, going clockwise from the Savoy you will see Sweetheart Cabbage, Chinese Cabbage, Red Cabbage and White Cabbage, which is the type I was used to cooking with from home.

I didn't have any other kind or even any Brussels Sprouts to cook for Todd, just a white cabbage. It is lovely fried, and in cabbage rolls, or coleslaw . . . but it just doesn't shine when it is boiled or steamed.

Then I realised I had never shown you my favourite recipe for Creamed Cabbage and so I decided to make that as a side dish!

What this recipe may lack in bells and whistles, it more than makes up for in taste!

Creamed Cabbage might look and sound quite unremarkable, but I can assure you, it is anything BUT unremarkable!

Its just cold cooked cabbage, mixed with a rich cream sauce, covered with buttered cracker crumbs and baked until bubbling and golden brown.

This is a lucious twist on traditional creamed vegetables however.

The cream sauce is rich and flavoured with salt, pepper and nutmeg.

You could add some hot pepper sauce or dried mustard powder if you want it to have a bit of a bite.

Taste and make sure you have enough salt. The cabbage won't be very salty, and it will need the lift.

I know we are not supposed to eat too much salt, and we try not to, but some things just need it I find. This does.

Once you have it mixed with the cream sauce, you simply pour it into a buttered baking dish and cover it with buttered cracker crumbs.

Into the oven it goes until it is golden brown . . . those cracker crumbs all crisp and buttery . . . and the cabbage and sauce are bubbling away.

Oh boy, but this is some good. This is a dish I really love and it makes an excellent side dish for roast dinners!!!

Creamed Cabbage

Yield: 4 - 6

Author: Marie Rayner

This is a good old fashioned dish that we really love. I love cabbage in any way shape or form, but when you combine it with a delicious creamy sauce and cover it with buttered cracker crumbs, I just think it's the best! I could eat a big plate of this and nothing else, and in fact I just may have the leftovers for my supper tonight!

ingredients:

2 cups cold cooked cabbage, chopped (About half a medium head of white cabbage)
1 TBS butter
2 TBS plain flour
2 cups hot milk (480ml)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp freshly grated nutmeg
cracker crumbs
2 TBS butter, melted

instructions:

How to cook Creamed Cabbage

Pre-heat the oven to 180*C/350*F/gas mark 4.
Melt the butter in a saucepan over medium heat. Stir in the flour and cook for one minute. Whisk in the hot milk, whisking continuously, and cooking until the mixture bubbles and thickens. Season with the salt, pepper and nutmeg to taste.
Place the cabbage in a buttered shallow casserole dish. Pour the cream sauce over top, covering it completely. Mix the cracker crumbs together with the melted butter and sprinkle on top.
Bake for 35 to 40 minutes in the heated oven, until bubbling and nicely browned on top. Remove from the oven and allow to sit for a few minutes before serving.

Created using The Recipes Generator

I don't know why I don't make this more often . . . . wait . . . yes I do . . . its because I could eat the whole thing all by myself! Yes, I could possibly be that greedy when it comes to things I really like! Oh, and if anything, this tastes even better the day after! Oh boy . . .

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Meals of the Week, June 11th - June 17th

Sunday, 18 June 2023

How can it already be Sunday again! This week has just flown past, and here I am once again sharing a Meals of the Week Post with you!

This is something I decided to start doing about a month or so ago now. Not only does it help me to keep track of everything I have eaten over the past week, but it helps me to plan my meals for the next week, so that I don't end up repeating myself too much!

I had a pretty busy week, but it was a very rainy week off and on, so a bit of comfort food still figured here and there. I also took a meal over to my daughter and her husband as a bit of a treat for them. My daughter has had an earache this week so was not feeling too well.

Even on a day when I was not feeling entirely well myself (rain and arthritis = a very bad combo) I managed to make myself something pretty decent to eat for my tea. Simple but filling and delicious.

Having found myself living on my own after having cooked for a whole crew and others for over 50 years, I am determined I am not going to be that person who eats out of tins or who fills up on ready meals. That is okay every now and then, but so long as I am capable of doing so, I want to cook proper meals for myself.

I hope you don't mind me taking you along. Perhaps I can inspire you as well and give you a few ideas on what you can cook as well. I promise you nothing is extremely complicated and it is all delicious! I did eat a lot of chicken this week, so must take care to get in a bit more variety next week!

SUNDAY June 11th - Chicken Cordon Bleu

I had my usual Sunday Dinner at my sisters. This week instead of a roast dinner she did Chicken Cordon Bleu which we enjoyed with wild and white steamed rice, roasted asparagus and roasted broccoli. It was those frozen cordon bleu things that you can buy ready made from Prime, but I found a really lovely looking recipe that you could use to make your own on Carlsbad Cravings. I am going to give that a try sometime and downsize it for two people. The photo above is one I made on The English Kitchen about 7 years ago now. Also very good and linked above next to the date.

MONDAY, June 12th - Croissant Turkey Club Sandwich

My arthritis was playing up really bad on Monday so I took the simple route. Supper was a cup of soup and a Croissant Turkey Club Sandwich. I love club sandwiches, with thinly sliced deli turkey, crisp smoky bacon, sliced tomato and crunchy shredded lettuce. You could also add a slice of cheese if you wanted to. Harvarti is awfully nice with this. I loved the Harvarti we used to get in Germany.

This sandwich reminded me of the cold meats, cheeses, fresh brochen, etc. that we used to get at the breakfast buffet in Germany when we travelled there. Yes, I am a sandwich for breakfast kind of a girl.

On this night I enjoyed this sandwich with a few cheeky potato chips, a rare treat. I buy my potato chips in these large bundles of small single serve bags. That way I don't have to worry about them going stale before I can finish eating them, plus it keeps me in check and I eat a more reasonable amount!

TUESDAY, June 13th - Mini Quiche for Two

I had not had quiche for dinner for a very long time. Mostly because I don't want to have to deal with a whole quiche. I downsized my favorite recipe and made a small six inch deep mini one, and then took half over to my next door neighbor Sheila who declared it totally delicious when she returned my container the next day. I used my Butter/Lard pastry recipe for the crust. I think homemade pastry is so much nicer than anything you can buy ready made.

Now that I am living on my own, I still make the full recipe for a two crust pie, but I divide it into four small flat discs, wrapping each one really well and then I freeze the discs in an airtight container. Homemade ready made pastry at my fingertips. It only takes about half an hour to thaw, and will keep in the freezer properly wrapped for up to six months. And it is enough for four mini single crust pies, or two mini double crust pies.

WEDNESDAY, June 14th - Dinner out with Dad

On Wednesday nights I always have dinner out with my dad and his friend Hazel. Sometimes my sister comes with us. This week was no different. I enjoy these meals out with dad. It was something I could only dream about doing when I was living in the UK. This week I had my usual small eaters Turkey dinner with coleslaw instead of a roll. Hazel had a one piece fish and chips. I was treating dad for Father's Day so he had a burger and chips. He couldn't finish it.

He would have been better off with this Pub Cheese Open Faced Burger! Not too much bread, lovely grilled and caramelized onions, melted cheddar spread and a tomato and lettuce on the side. This with a few oven chips would make a really great midweek supper!

THURSDAY, June 15th - No Fuss Chicken Dinner

On Thursday I cooked something to take over to my daughter. I did enjoy one serving of it myself. This No fuss Chicken Dinner cooks nicely in the crock pot all day. It is a perfect midweek dinner, especially for those days when you know you are not going to have a lot of time to cook. It tastes a lot like a chicken pot pie without the crust. Pop everything into the crock pot in the morning and just get on with your day.

I sprinkled some crispy fried onions on top for a bit of crunch when I served it. It had potatoes, carrots and a flavorful gravy along with the tender and juicy chicken. I cooked some peas and corn on the side for Eileen and Tim.

FRIDAY - June 16th - TikTok Feta Baked Pasta for two

I had been intrigued with this viral TikTok recipe for a while. I am not one to go with trends, but it really did look good and sounded dead simple. I decided to try it, but downsized it for just two servings. This was AMAZING! I couldn't believe how simple and easy it was to make. I channeled two separate recipes and created one by using bits of both.

I thought it would be ultra salty with the feta cheese, but it wasn't salty at all. The sauce was rich and creamy with lots of bits of tomato. I actually am still thinking about how delicious it really was!! You really need to try this. I enjoyed it with some crusty bread and a bit of salad on the side.

SATURDAY, June 17th - Cast Iron Roasted Butterflied Chicken & Potatoes

I was inspired by a new cookery book I had just gotten and adapted this Roast Chicken recipe for a father's day celebration. The cookbook was called The Prairie Kitchen Cookbook, by Kayla Lobermeier of Under a Tin Roof. I switched out the flavors a bit. Hers was a Buffalo Roasted Chicken. I am not overly fond of the spice of Buffalo chicken so I created a delicious BBQ rub to use on mine in it's place.

The chicken is butterflied open and rubbed with a tasty rub both under and on top of the skin and then placed on a bed of baby new potatoes, onion, and garlic in a cast iron skillet. Roasted to perfection and basted with butter at 20 minute intervals, the end result is a delicious moist and flavor filled chicken. Those potatoes get all sticky and filled with lovely chicken juice flavors as well. Altogether very delicious. I served with some baby peas and carrots on the side.

And there you have it, my meals for the past week. I ate something delicious and yet simple every day. It was a really tasty week! I also now have some roasted chicken to use in sandwiches, etc. over the coming week and some bones in the freezer to make soup at a later date!

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Pam's Cowboy Beans

Saturday, 11 August 2018

This recipe is one of the simplest ones going, and one of the most delicious ones. I got it from my friend Pam who writes the Blog, On The Bright Side. She is a little ray of sunshine and, like me, posts every day. Beautiful messages of positivity that we can all use in these modern times!

She also posts a recipe every day and as soon as I saw this one I knew it was one I was going to have to make myself! Cowboy Beans. Exactly as it sounds. Simple, easy and delicious.

A wonderful mix of three kinds of beans, with a few bits and pieces added, chopped onion and smoked sausage . . . (I adore smoked sausage) all cooked together all day in the slow cooker. No fuss, no muss . . .

There are two tins of baked beans . . . and one each of cannellini and pinto beans . . .

A mix of tomato sauce, brown sugar, cider vinegar, dry mustard and some mild chili powder . . . chopped onions . . . and of course the sausage. On this day I didn't have a ring of smoked sausage, but I did have a pack of frankfurters. I used them in its place with fabulously tasty results . . .

I had some brioche buns leftover from the other night and so I toasted them, and we ladled the beans over top to eat . . .

And I added a smattering of grated cheese. Because . . . just because . . .

They were fabulously tasty. I could have eaten more, but had to stop myself. A nice dish of coleslaw would go wonderfully with these.

*Pam's Cowboy Beans*

Serves 5 to 6 generously

Printable Recipe

Great for pot lucks and covered dish get-together, or just for when you have the family gathered round. It is done in the slow cooker and is delicious!

2 tins (425g) baked beans, undrained (2 15-oz)

1 (425g) tin of Cannellini or Great Northern Beans, drained and rinsed (15-oz)

1 (425g) tin of Pinto beans, drained and rinsed (15-oz)

1 ring of smoked sausage cut into 1 inch pieces (or a package of smoked frankfurters)

1 medium onion, peeled and chopped

125g tomato sauce (1/2 cup tomato ketchup)

50g soft light brown sugar (1/4 cup, packed)

2 TBS cider vinegar

2 1/2 tsp powdered mustard

1 1/2 tsp mild chili powder

Spray a slow cooker with non-stick cooking spray. Mix all of the ingredients and pour into the cooker. Cover and cook on low for 5 to 7 hours. Serve with crusty bread.

These make for the perfect Saturday night supper. We used to have baked beans every Saturday night when we were growing up. They were a maritime constitution/habit. Baked beans and brown bread on a Saturday night and then for breakfast on Sunday morning. This recipe is simple and easy and leaves you free to enjoy a Saturday out with the family doing whatever you want to do, knowing that when you are done, you are coming home to a delicious supper cooking in the crock pot/slow cooker. You can't lose! Bon Appetit!

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Grandma's Chinese Chicken Casserole

Wednesday, 8 September 2021

Grandma's Chinese Chicken Casserole. This is one of my all-time favorite chicken casseroles. I can't begin to tell you why it is called a Chinese casserole because there doesn't seem to be anything remotely Chinese about it.

Not unless you count the crispy chow mien noodles and salted cashew nuts on top! Everything else reads like an ordinary chicken casserole!

If it was good enough for Grandma to call it Chinese, then its good enough for me to call it Chinese. No matter, its delicious which is all you need to know!

This is something I like to make when I have leftover cooked chicken to use up. I eat chicken a lot and I always have leftover chicken waiting to be used.

The original recipe called for a can of cream of chicken soup. I didn't have any today and so I made a simple chicken cream sauce to use in its place and it worked deliciously!

In fact I may never use a can of soup in this ever again!

If you can make a simple béchamel sauce or a cream sauce, then you can make the sauce for this. The only thing different I did was to add half of one of those Knorr chicken gel stock pots.

This gave it a rich chicken flavour. If you don't have one of those, use 1 tsp of chicken bullion powder. I think it would work very well. I like the gel stock pots myself. I have been using them for years and was so happy to see that they also have them here in Canada.

I cut my regular recipe in half so that it now makes only 3 to 4 servings. I would say 3 realistically. Unless you are extremely hungry and it will feed 2 generously.

This is also a great store cupboard meal. I used a pouch of the already cooked Uncle Ben's Rice. They are sized to feed two people. I used the mushroom and wild rice one.

That was a good call on my part. I loved the extra mushroomy flavor it gave to the finished dish. I like using those pouches of cooked rice. They come in handy for all sorts.

I always have several in the cupboard. Usually just brown rice or plain basmati rice, but today I happened to have the mushroom and wild.

I am not against using things like this for convenience sake. I am not a tinned soup snob, nor am I a convenience food snob. They have their uses.

And casseroles is one of them! We don't always have time to make everything from scratch, so if we can hook together a few things like this to make something truly delicious for our families, I say why not!

When I made this in the UK, I could never put the crispy chow mien noodles on top. They simply did not exist over there. I made do with just the nuts, or some cracker crumbs and the nuts.

I don't think it really matters, just so long as you have something crunchy on top to add some extra texture.

The chow mien noodles are extra nice however and beautifully crunchy. When we were kids sometimes we would buy a can of chow mien noodles and eat them as a snack.

I have not seen the canned ones since my return to Canada. Perhaps they don't make them anymore. These noodles are always nice to have in the store cupboard because they do make nice crunchy toppings on casseroles and they are a must for haystack cookies.

This really is a fabulous casserole with the crunch of celery, grated carrot, onions and plenty of chicken, all stirred together in that sauce, along with some rich mayonnaise.

I am no stranger to casserole love however. Some more of my favorites are:

Chicken and Dumpling Casserole for Two

Creamy Parmesan Chicken Casserole

Curried Chicken and Coconut Rice Casserole

Chicken and Green Bean Casserole

Again, they are just the tip of the iceberg. If you put Chicken Casserole into the search engine at the top of this page, you will discover lots of chicken casseroles, each one as delicious as the next!

Like I said I am a huge fan of casseroles in general and I especially love chicken casseroles.

If you are looking for an extra creamy, delicious and rich chicken casserole to feed yourself and your partner, with some added crunchy toppings then you have just struck gold. This is the one for you!

I served mine with some coleslaw on the side and a splash of soy sauce and some green tabasco. Not traditionally Chinese I know, but hey ho, it tasted fabulous, and that's what counts most!

Chinese Chicken Casserole

Yield: 3 - 4

Author: Marie Rayner

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

I cut my regular recipe in half to make fewer servings and replaced the condensed soup with a homemade sauce in this fabulously tasty old favorite! Its delicious!