Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
It seems these days that every time I go to the grocery store my shopping cart is costing me more and more. The cost of food is rising at an exorbitant rate! I don't know how families are making ends meet.
This tasty casserole recipe I am sharing with you today comes from the pages of my big blue binder and it is a great way of making a bit of this and a bit of that stretch a long way in a most delicious way. It is a store cupboard family favorite!
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My children used to love this when I made it for them. I confess, I love it too. Its creamy and delicious and quite hearty. All you need on the side is some crusty bread, a vegetable and perhaps a salad of some sort.
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These days it would be coleslaw of some sort as the cost of lettuce is going through the roof at the moment for some reason. I like this Deli Coleslaw.
This tangy cold salad is delicious. It's quite different than your usual creamy coleslaw in that there is no mayonnaise involved, just a simple oil and vinegar dressing. It goes great next to deli sandwiches or even on deli sandwiches!
And it makes the perfect side dish when you are serving a casserole. It also lasts for days in the refrigerator, unlike the mayonnaise kind.
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This Corned Beef and Macaroni Casserole is the type of dish your grandmother might have made or maybe even your mom. Hearty and delicious it goes together very quickly and uses basic store cupboard ingredients.
The recipe comes from the pages of my Big Blue Binder. I am pretty sure it is a recipe I got from my friend Leona probably 40 odd years ago now!
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WHAT YOU NEED TO MAKE CORNED BEEF AND MACARONI CASSEROLE
Simple store cupboard ingredients.
- 1 cup (116g) dry macaroni
- 1 (12 oz/340g) tin of corned beef
- 1 cup (120g) grated strong cheddar cheese
- 1 cup (240ml) whole milk
- 1 can (10.74 oz/400g) tin of condensed cream of chicken soup
- salt and black pepper to taste
- 1 small onion, peeled and minced
- 3/4 cup (45g) cracker crumbs
- 1 TBS butter, melted
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I am not a tinned corned beef snob. It comes in really handy. We enjoy it in Corned Beef hash and even in sandwiches. In the UK, you can buy it sliced and ready to pop into sandwiches and they are delicious!
I am also not a tinned soup snob. I always buy several cans when it comes on offer. It is very useful for things like casseroles such as this one. In the UK, know that I mean condensed soup, such as Batchelors. This is the kind of soup that you need to add milk or water to.
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HOW TO MAKE CORNED BEEF AND MACARONI CASSEROLE
This is a very simple and quick make, which makes it the ideal weeknight casserole for these busy days before the holidays when we don't know if we are coming and going!
Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square, 2-inch-deep baking dish. Set aside.
Cook the macaroni according to the package directions until just al dente. Drain well and then return to the saucepan. Mix in the milk and soup until well combined. Season lightly with salt and black pepper. Stir in the cheddar cheese and onion. Crumble in the corned beef.
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Turn this mixture into the prepared casserole dish. Stir together the cracker crumbs and melted butter. Sprinkle this evenly over top of the casserole dish. Cover tightly with foil.
Bake for 45 minutes. Uncover and bake for a further 15 minutes until the cracker crumbs are nice and golden brown and the casserole is bubbling.
Serve hot with a vegetable, some crusty bread and salad of some type on the side.
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If you are not fond of tinned corned beef you can use other meats in its place. Ham, cooked hamburger, chicken, etc. All work well. Even tuna or salmon would be nice.
It's a great way to make your food dollar stretch. For the smaller family, it also freezes very well. Just break it down into two casseroles, bake one and freeze the other.
I can say with authority as well that any leftovers are brilliant fried up in some butter in a skillet. (Yes, I am that person!)
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A delicious spin on an old family favorite with plenty of meat, sauce, pasta and vegetables. You can vary the cost depending on the meat you choose to use. Obviously ground steak will cost more than hamburger or ground turkey. This is comfort food pure and simple. The pasta helps to stretch things and keeps everything nice and hearty. A bit of bread and some salad on the side and dinner is served!
This easy recipe for sausage and potatoes in the oven has to be one of my most popular recipes on here. It has had literally millions of views. No surprise there. This is a FABULOUS recipe.
I love sheet pan suppers. They are so quick and easy to make and when you are talking about smoked sausage and potatoes, DELICIOUS as well! In this house we like to enjoy this with tinned baked beans! But any vegetable would work well on the side!
Yield: 4
Macaroni & Corned Beef Casserole
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
This store cupboard special is a really tasty money saver! Old fashioned delicious. This is the type of dish your grandmother would have cooked.
Ingredients
- 1 cup (116g) dry macaroni
- 1 (12 oz/340g) tin of corned beef
- 1 cup (120g) grated strong cheddar cheese
- 1 cup (240ml) whole milk
- 1 can (10.74 oz/400g) tin of condensed cream of chicken soup
- salt and black pepper to taste
- 1 small onion, peeled and minced
- 3/4 cup (45g) cracker crumbs
- 1 TBS butter, melted
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square, 2-inch-deep baking dish. Set aside.
- Cook the macaroni according to the package directions until just al dente. Drain well and then return to the saucepan. Mix in the milk and soup until well combined. Season lightly with salt and black pepper. Stir in the cheddar cheese and onion. Crumble in the corned beef.
- Turn this mixture into the prepared casserole dish.
- Stir together the cracker crumbs and melted butter. Sprinkle this evenly over top of the casserole dish. Cover tightly with foil.
- Bake for 45 minutes. Uncover and bake for a further 15 minutes until the cracker crumbs are nice and golden brown and the casserole is bubbling.
- Serve hot with a vegetable, some crusty bread and salad of some type on the side.
Thanks so much for visiting. Do come again!
I had been craving some ham lately. Its not something I really buy for myself, unless I am buying sliced ham for sandwiches. I do like a nice ham steak once in a while, but to be honest . . .
I bought one of these the other night. My sister said to me, wow $7.27 for a ham steak. I said, yes, but I am going to make it pay for itself.
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I took it home and cut it into four reasonable sized pieces, wrapping and freezing three of them. The piece with the bone in it I will use at a later date to make a delicious soup.
The other two pieces will be used for two separate meals. One, cubed and popped into a quiche. The final one I will enjoy just as a ham steak.
Each piece of ham will have cost less than $2.00 and mixed with a few other bits will feed two people quite adequately and economically! So four meals for two people and eight meals for myself!
This recipe I am sharing with you today is for a delicious Ham & Potato Pie, which is somewhat of a cross between a pot pie and a shepherd's pie.
First you have the delicious filling of ham and vegetables in a rich and creamy sauce. Then you have that buttery topping of cheese and onion mash. What's not to LOVE about this dish I ask you? Not a heck of a lot, I say! Not a heck of a lot!
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All you really need to serve along with this delicious casserole is perhaps a salad or some coleslaw. It is really quite satisfying and needs not a lot else to go with it.
Do be sure to place the baking dish on a baking sheet to bake it, however, as there is a risk of it overflowing when it bakes and bubbles up as you can see. My dish was a bit too small/shallow, so do make sure yours is deeper or you may have a mess on your hands.
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WHAT YOU NEED TO MAKE HAM & POTATO PIE
Simple store cupboard ingredients. There is nothing outrageous here.
For the ham filling:
- 7 ounces/200g ham steak, diced (about 1 1/4 cups)
- 2 TBS chopped onion
- 1/2 stick celery chopped
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- pinch of cayenne powder
- a spring of fresh thyme
- 1 cup (180g) frozen mixed vegetables (no need to thaw)
- 1 TBS grated Parmesan cheese (optional)
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For the cheese and onion mash:
- 1 large russet potato, peeled and cut into large cubes (3/4 pound)
- 2 - 3 TBS warm milk
- 1 TBS butter
- 2 ounces (50g) grated sharp/strong cheddar cheese
- 1 TBS finely grated onion
- salt and black pepper to taste
- 1 small egg yolk
- melted butter to brush on top and a scattering of Parmesan cheese (optional)
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I love those drips around the edges. So scrumptious! So are the bits which landed on the baking sheet. A cook's delight and treat. Yes. I am a glutton.
The chicken stock I used was the Campbells one in the small carton that you reconstitute with water. I find it works very well. If I was in the UK I would use Knorr stock pots. I wish we could get them here. I have found them once. That's all. They are the best.
I used frozen mixed vegetables. The mix with the peas, carrots, green beans, and corn. Am I mistaken or did there used to be baby lima beans in them? Not any more!
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I used a large russet potato for the mash. They make beautiful mashed potatoes because they cook up nice and floury. In the UK use a Maris Piper, or a King Edward. You can also use a good all purpose potato like a Yukon gold or Rooster potatoes.
Do not use NEW potatoes. They will not mash and instead will turn to glue. Trust me. I learned this the hard way many years ago.
Use a nice strong cheddar for the mash. It will give you the nicest flavor. If you didn't want to use grated onion, you could use finely chopped spring onions. Its all up to you!
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HOW TO MAKE HAM & POTATO PIE
Its really simple. Really.
Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
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Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Leave to stand for a few minutes before digging in. The filling will be very hot.
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And that's all there is to this. I figure all in all if I spent $5 making this that would be a stretch! Its delicious and economical. A beautiful hearty supper for two! You could also use leftover cooked ham to make this.
Add a salad if you wish, or some coleslaw, maybe some crusty bread for the man in the house! Everybody will be happy. You can also very easily double this to serve more people if you wish.
Not a fan of mash? Top it with tater tots or potato waffles before baking! Yummilicious! (But I mean who doesn't like mash?)
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Pinching the pennies and looking for ways to make your food dollar stretch further? Might I suggest the following:
SMOKED SAUSAGE, POTATO & CABBAGE SKILLET- A trinity of delicious flavors all cooked in a skillet. This is a very simple meal to throw together. Everyone always loves it!
LOADED CAULIFLOWER & CHICKEN CASSEROLE - A delicious low carb way to enjoy some leftover cooked chicken. I love cauliflower so this is a real favorite with me!
Ham & Potato Pie
Yield: 2
Prep time: 25 MinCook time: 32 MinTotal time: 57 Min
This is like a cross between a shepherd's pie and a pot pie with a rich and creamy ham filling and a cheese and onion mash topping. Quite simply delicious. Quantities can be doubled to serve more.
Ingredients
For the ham filling:
- 7 ounces/200g ham steak, diced (about 1 1/4 cups)
- 2 TBS chopped onion
- 1/2 stick celery chopped
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- pinch of cayenne powder
- a spring of fresh thyme
- 1 cup (180g) frozen mixed vegetables (no need to thaw)
- 1 TBS grated Parmesan cheese (optional)
For the cheese and onion mash:
- 1 large russet potato, peeled and cut into large cubes (3/4 pound)
- 2 - 3 TBS warm milk
- 1 TBS butter
- 2 ounces (50g) grated sharp/strong cheddar cheese
- 1 TBS finely grated onion
- salt and black pepper to taste
- 1 small egg yolk
- melted butter to brush on top and a scattering of Parmesan cheese (optional)
Instructions
- Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
- Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
- Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
- Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
- Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
- Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
- Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.
I am a person who is a huge fan of the hot sandwich. Well, in all honesty, I am a fan of any kind of sandwich really, but a hot sandwich gets my taste buds tingling in a really special way.
Especially when you start talking about hot ham and cheese sandwiches in foil. I always used to enjoy making Heavenly Ham & Cheese Hots for the missionaries when they came over to eat. But it is a hot sandwich for a crowd, and I am no longer a crowd.
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I really am a fan of the hot sandwich and actually the sandwich altogether. Some of my favorites are:
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
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But why shouldn't single people be able to enjoy the same types of foods as families or crowds? Why indeed! I have been on a quest over these past months to small batch some of my favorite eats for the smaller family.
This hot ham sandwich recipe I am sharing with you today is sized perfectly for one, although if you are more than one, you can certainly multiply it to feed as many people as you like, or even check out the recipe link I dropped above which makes 12 sliders.
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This version is slightly different in that it uses a nice fresh Kaiser roll. Today I chose poppy seed. It also included sweet caramelized onions and crisp slices of smoky bacon.
This is the full deal! And yes, incredibly delicious!
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I do not want to fall into the rut of eating frozen dinners or simply grazing, or eating out just because there is just me in the house. I shouldn't have to wait until I have people invited over to cook a nice meal.
There is no reason on earth why a singleton shouldn't eat as well as a family eats.
This is my quest at any rate and I am sure that there are many of you out there who have the same challenge, which is to cook decent, delicious meals for one or two.
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WHAT YOU NEED TO MAKE HOT HAM & CHEESE SANDWHICH
with bacon and caramelized onions
I have managed to downsize the original and make it even tastier with a few special additions.
- 2 slices of bacon, fried until crisp (or as you desire)
- 1 small onion, peeled and thinly sliced
- pinch sugar
- 2 TBS butter, divided
- 1/2 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- 1 fresh Kaiser roll
- 4 slices deli ham
- 2 slices deli swiss cheese
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I am often able to buy bacon marked down because it is at its sell by date. I will usually pick up two packages. One package I will cook the whole thing. I then it into an airtight container with wax paper between the layers and freeze it, ready to take out when I have a need or a use for it.
This is much cheaper than buying the already cooked bacon in the shops, which is expensive and incredibly thinly sliced!
The other package I will open up, roll each slice up tightly and pop them all into an air tight zip lock baggie in a single layer, ready to take out one or two slices as and when I need it. It also chops incredibly well when frozen in the way for recipes that require your bacon to be chopped. I chop it while its still frozen!
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The only faffy bit about this is caramelizing the onion. I suppose if you wanted to and were thinking straight, you could slice up a whole lot of onions and caramelize them, and then freeze them in small containers for later use.
Or, if it was available to you, you could use a caramelized onion chutney. Now that would be especially good. I miss all the different chutneys that were available in the UK. There are not a lot on offer here in Canada, although I suppose I could make my own.
I actually have plans to make a mango chutney next time mangos are on offer. I love mango chutney. Its one of the first things we learned how to make in Culinary College.
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HOW TO MAKE HOT HAM & CHEESE SANDWICH
with bacon & caramelized onions
These really are very easy to make. Probably the most time consuming part is the caramelizing of the onions. If you are not keen you can always leave them out, but I highly recommend you do make them as they really add to the deliciousness of this tasty sandwich!
Preheat the oven to 350*F/180*C/ gas mark 4.
While the oven is preheating, melt half the butter in a small skillet. Once it begins to foam add the sliced onions and a pinch of sugar. Cook, stirring occasionally, until the onions have begun to caramelize.
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Melt the remaining butter in a small dish in the microwave. Whisk in the mustard and Worcestershire sauce. Have ready a large square of aluminum foil.
Cut your bun in half through the middle, horizontally. Brush both sides of the bottom half of the bun with some of the butter/mustard mixture.
Layer as follows. ham, cheese, onions, bacon.
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Brush both sides of the top half of the bun with the butter/mustard mixture. Place on top of the sandwich, cut side down.
Place into the middle of the square of foil. Bring all of the sides of the foil up to cover the bun completely and twist to close.
Place onto a small baking sheet and bake in the oven for 15 to 20 minutes, until the sandwich is heated through and the cheese has melted.
Enjoy it while its hot.
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This really is a delicious sandwich. I love the combination of salty and sweet. The saltiness of the bacon and the ham, the sweetness of the caramelized onions and the swiss cheese.
If you wanted to you could use honey mustard Dijon instead of plain Dijon. That would also be incredibly tasty!
You need only add some crisp vegetable sticks on the side and you have a really decent meal. Hearty and delicious and very easy to make!
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ITALIAN BAKED SANDWICH -These are so delicious and easy to make. You can make one large one, or small individuals. Tasty either way you do it! With mayonnaise, mustard, layers of Italian cold cuts and cheese. All baked together in a toasty bun. Yummilicious!
ULTIMATE MEATLOAF SANDWICH - Not just any old meatloaf sandwich but a delicious combination of slices of leftover meatloaf, browned in a skillet and tucked between slices of crusty bread with lettuce, cheese and homemade onion rings. Delicious!
BBQ CHICKEN SANDWICH - Leftover cooked chicken, heated up in some BBQ sauce and piled between layers of toasty bun with some crisp, cool and creamy coleslaw. Fabulously tasty!
Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions
Yield: 1 sandwich
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Quantities are for one delicious sandwich, but can be easily multiplied to feed more!
Ingredients
For one sandwich:
- 2 slices of bacon, fried until crisp (or as you desire)
- 1 small onion, peeled and thinly sliced
- pinch sugar
- 2 TBS butter, divided
- 1/2 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- 1 fresh Kaiser roll
- 4 slices deli ham
- 2 slices deli swiss cheese
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4.
- While the oven is preheating, melt half the butter in a small skillet. Once it begins to foam add the sliced onions and a pinch of sugar. Cook, stirring occasionally, until the onions have begun to caramelize.
- Melt the remaining butter in a small dish in the microwave. Whisk in the mustard and Worcestershire sauce.
- Have ready a large square of aluminum foil.
- Cut your bun in half through the middle. Brush both sides of the bottom half of the bun with some of the butter/mustard mixture.
- Layer as follows. ham, cheese, onions, bacon.
- Brush both sides of the top half of the bun with the butter/mustard mixture. Place on top of the sandwich, cut side down.
- Place into the middle of the square of foil. Bring all of the sides of the foil up to cover the bun completely and twist to close.
- Place onto a small baking sheet and bake in the oven for 15 to 20 minutes, until the sandwich is heated through and the cheese has melted.
- Enjoy it while its hot.
Thanks so much for visiting! Do come again!
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