Good Morning.
A friend suggested I lay out some comfort food, and I find this to be an appropriate time to do so. Here are recipes to settle your frayed, jangled, shredded nerves at least temporarily.
MACKENZIE'S GOULASH
8 to 12 oz. bite-sized, not string-shaped pasta
1 pound ground beef, 85% lean
1 medium yellow onion, finely chopped
Salt and pepper
1 can Ro-Tel diced tomatoes with chilies
1 can cream of mushroom soup
1 can cream of celery soup
1 can black-eyed peas, drained
1 cup shredded Monterey Jack cheese
Cook the pasta according to package directions, drain, and place in a casserole or baking dish. Brown the ground beef and chopped onion in a skillet. Season with salt and pepper and stir. Add this mixture, along with the Ro-tel, soups, and black-eyed peas, to the pasta and combine well. Add the cheese at this point if you like and mix it in or add it on top for the last 10 minutes of cooking time. I throw it in at the beginning. Bake casserole for 30 to 35 minutes at 350 degrees.
This is the best goulash in the free world. It was created by my daughter-in-law on the spur of the moment with ingredients
she had in the cupboard. Her older daughter, MacKenzie, was the first to sample it, but plenty of others have followed. It will fix up a bad day with two bites.
BIRD'S NESTS
4 slices of bread
4 slices of American or Cheddar cheese
2 large eggs
4 slices of bacon
Separate the eggs, placing the whites in a mixing bowl. Beat the whites with a mixer until they form stiff peaks. Place the slices of bread on a cookie sheet and top with a slice of cheese. Mound the whites equally on each bread slice so it looks like a nest. With the back of a spoon, make an indentation in the center of each nest and carefully slide an egg yolk into each center. Bake at 350 degrees for 15 to 20 minutes until the whites are slightly golden on top. While the nests are cooking, fry the bacon, drain on paper towel, and crumble. Before serving, top each nest with a little crumbled bacon. Serves 4 but double
the recipe for larger appetites.
Grandma Ruth made these at least twice a month for a weekend breakfast. People of all ages smile at the very thought of them.
BETTER THAN SEX NOODLES
1 regular-sized bag egg noodles
2/3 cup cottage cheese
2/3 cup sour cream
1 tbsp. garlic powder
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
Parmesan
Cook noodles according to package directions, drain, and place in a bowl. Add the cottage cheese, sour cream, garlic powder, salt, and pepper. Stir carefully to combine well. Place in a greased casserole, sprinkle with Parmesan from a can, and bake for 25 minutes at 350 degrees.
BETTER THAN SEX CAKE
1 chocolate cake mix
3 eggs
1 can cherry pie filling
1 cup sugar
1/4 cup butter
1/4 cup whole milk
1/2 package semi-sweet chocolate chips
Combine the cake mix, eggs, and cherry pie filling with a mixer. Pour into a greased and floured 9x13 inch baking dish and bake at 350 degrees for 35 to 40 minutes. In a saucepan, combine the sugar, butter, and milk. Bring to a boil, reduce heat, and stir in the chocolate chips. Pour over the cake after it's out of the oven and cool.
Now you get to decide: A. Noodles; B. Cake; C. That for which they were named
POTTED SHRIMP
1 pound 16 to 20 count raw shrimp
1 tsp. curry powder
Pinch of ginger, nutmeg, cumin, and garlic powder
Freshly ground pepper
4 tbsp. butter
Peel and devein the shrimp. In a skillet, melt the butter. Add curry, ginger, nutmeg, cumin, and garlic powder and immediately saute the shrimp for 3 or 4 minutes. Turn after 2 minutes and don't overcook. Toss with a little freshly
ground pepper and remove from heat. Place in individual ramekins and pour the seasoned butter over them. Provide cocktail forks or toothpicks. Serves 4 people.
This is my husband's recipe. It was our go-to treat after a long day. Best enjoyed when it's five o'clock somewhere.
PAIN PERDU
4 cups fresh strawberries, hulled and halved
3 tbsp. confectioners' sugar
4 eggs
1/4 cup dry sherry
1 tbsp. granulated sugar
Pinch of nutmeg
4 slices one half inch thick of fat French bread
2 tbsp. unsalted butter
Whipped cream
In a bowl combine the strawberries with the confectioners' sugar. In another more shallow bowl, whisk together the eggs with the sherry, granulated sugar, and nutmeg, just a titch. Soak the bread slices in the egg mixture. Melt the butter in a large skillet and fry the slices until golden on each side. Top with strawberries and garnish with whipped cream. Serve for breakfast or dessert. Bread should be so lost.
SOUTHWEST OVEN-FRIED CHICKEN
1 8 oz. jar taco sauce
1 egg
2 cloves garlic, minced
2 cups crushed cornflakes
2 tsp. chili powder
2 tsp. cumin
1 tsp. oregano
2 1/2 pounds chicken thighs
6 tbsp. butter, melted
In a shallow dish mix together taco sauce, egg, and garlic. In a plastic bag, combine crushed cornflakes, chili powder, cumin, and oregano. Dip the chicken thighs in the sauce, then throw in the bag with the cornflakes mixture and shake to coat well. Place the chicken in an oblong baking dish sprayed with cooking spray. Drizzle with melted butter. Bake 45 to 50 minutes until golden and the juices run clear when you stick them with something.
Chicken with a nice little kick. Serve with mashed potatoes or those dreadful noodles.
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And finally, two beverages with decidedly soothing properties:
For the adult:
DIRTY SQUIRREL
1 oz. Captain Morgan's Spiced Rum
1 oz. Amaretto
1 scoop of coffee ice cream
Place everything in a blender with chipped ice and blend until smooth.
For everyone:
AUSTRIAN HOT CHOCOLATE
6 oz. semi-sweet chocolate, broken into pieces
2 strips orange peel, finely grated
1/2 tsp. cinnamon
2 cups whole milk
1 cup Half and Half
Marshmallows or freshly whipped cream
Cinnamon sticks
Combine the chocolate, orange peel, cinnamon, milk, and Half and Half in a saucepan and stir until the chocolate has melted.
To serve, pour into a mug, top with marshmallows or whipped cream, and garnish with a cinnamon stick.
Save this one for October, build a morning fire, settle into your favorite chair, and listen to Mozart or watch The Sound of
Music for the seventeenth time.
So long, farewell,
Elisabeth
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