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Cooking with Rod

By Rod Cohenour

We're heading into Spring! It's always great to have a versatile meal that is easy to prepare whether it's a "picnic sunny" or "tuck in rainy" type of day. This recipe is easy to prepare, no fault cooking, and absolutely "DEElishus"!! My sweet wife has been whipping up this dish with rave reviews for decades now. It is about as fool-proof as they come!


Bon appetit~!

Hobo Casserole by M

Ingredients:
* 4 lbs very lean ground round (can use chuck or sirloin, but LEAN)
* 4 large baking potatoes, peeled and sliced thick, 1/2"
* 2 large Bermuda onions, sliced thick 1/4 - 1/2"
* 2 large Bell peppers, seeded, chopped in big chunks
* Ground black pepper, to taste
* Celery seed
* Mrs Dash instead of salt

Instructions:

    1. Butter a 13"x9" casserole dish.
    2. Use half the potatoes to line the baking dish. Season lightly with pepper, celery seed, Mrs Dash.
    3. Use half the Bell pepper over potatoes.
    4. Use half the onion rings evenly over pepper.
    5. Prep lean ground meat by mixing in pepper, celery seeds, and Mrs Dash. (If desired, a dash of Worcestershire sauce, but not required). Make 4 to 6 rectangular loaves, about 1" thick. Fit in casserole with a bit of a border around each side (to permit flavor to permeate and meat to steam.)
    6. Top with layers of onion, peppers, and Potato slices, being sure to cover meat thoroughly. Important bottom layer and top layer of casserole is potato ... to cook properly.
    7. Cover casserole dish with aluminum foil, making sure it is sufficient to seal tightly.
    8. Bake at 350 degrees for 45 minutes to 1 hour. Check for doneness. Potatoes should be cooked soft, and may have a bit of brown. Meat should be cooked through center. If not ready, cover tightly, return to oven and cook an additional 10 to 15 minutes.


This photo shows how the top layer of potatoes should appear after baking.


This casserole makes its own delicious meaty sauce, but a gravy or meat sauce can be served if desired. It serves 4 to 8 depending on appetites. Fresh salad, green vegetable, crusty bread and iced drink completes the meal.(Pic at bottom of page.)

Beefy gravy by Rod

Ingredients:
* 1 family size can Cream of Chicken soup
* 1 15 oz can French Onion soup
* 1 tsp Ground black pepper

Instructions:

    1. Whisk ingredients together until well blended.
    2. Heat in saucepan, SLOWLY, over medium-low heat to prevent scorching, stirring constantly.
    3. Allow to simmer, not boil, until slightly thickened and heated through.
    4. Serve immediately.


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