Home-cooked meals and slow cooking


Penny’s Pantry Penny Case


I got a letter asking for recipes of London broil, also called flank steak. It’s a tougher cut of beef. Most of the recipes I have found call for grilling it after you marinate it.

Sometimes you can put a piece of meat in a slow cooker along with a package of French onion soup and cream of mushroom soup on low for four to eight hours or until the meat is tender. You can also do it in your oven on 350 degrees until tender (about two to three hours). I season everything with salt and pepper. My three favorite seasonings are black pepper, garlic salt, and seasoned salt but certain meats call for sage or rosemary.

There aren’t many restaurants homestyle food around now. I believe the restaurants I ate and worked at when I was young — like Stacey’s and Carl’s diner — served very delicious meals. The soups were all from scratch. Now many restaurants use the frozen soups all from the food service they have. It saves time, but they don’t taste good.

If I were younger, I would try to open up my own “home-cooked” diner.

Until next time, enjoy these recipes.

Crock Pot Beans

• 1 pound ground beef

• 1/2 to 3/4 pound bacon, cut into small pieces

• 1 cup chopped onions

• 2 (1 pound 15 oz.) cans pork and beans

• 1 (1 pound) can kidney beans, drained

• 1 (1/2 pound) can butter lima beans, drained

• 1 cup ketchup

• 1/4 cup brown sugar

• 3 tbsp. white vinegar

• 1 tsp. salt

• 1/2 tsp. black pepper

Brown ground beef, then drain off fat and put beef in crock pot. Brown bacon and onions, then drain off fat. Add bacon, onions, and remaining ingredients to crock pot. Stir together well. Cover and cook on low for four to nine hours.

Slow Cooker Stuffing

• 1 cup butter or margarine

• 2 cups chopped celery

• 1 cup chopped onion

• 1 tsp. poultry seasoning

• 1 1/2 tsp. salt

• 1 tsp. crumbled leaf sage

• 1/2 tsp. pepper

• 1 1/2 tsp. salt

• 1 tsp. crumbled-leaf thyme

• 2 beaten eggs

• 4 cups chicken broth

• 12 cups dry bread crumbs or cubes

Mix butter, celery, onions, spices, eggs, and broth. Add crumbs and stir to blend. Cook in slow cooker on high for 45 minutes, then reduce heat to low for six hours. This recipe comes in handy when you run out of oven space at a large family gathering.

Yields: 10-12 servings.

Crusty Corn

• 1 can whole kernel corn, undrained

• 1 can cream style corn

• 1 package corn muffin mix

• 1 stick (1/2 cup) melted butter or margarine

• 8 oz. sour cream

Melt butter in a two-quart casserole dish. Add corn, sour cream, and muffin mix. Mix well and bake at 350 degrees for 45 minutes to an hour.

Makes six servings or more.

Kielbasa Delight

• 3 pound sausage or kielbasa, sliced into rings

• 1 (15 oz.) can crushed pineapple

• 1 bottle chili sauce

• 1/2 cup brown sugar

Mix all together and bake for one hour at 350 degrees, or you can put it in a crock pot. Stir a couple of times. I put mine in a crock pot on high until it looks like it’s bubbling, then on low for a couple of hours. I also use a little pepper in mine.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at news@theoberlinnews.com.

Penny’s Pantry Penny Case
http://aimmedianetwork.com/wp-content/uploads/sites/44/2016/04/web1_penny-case-1.jpgPenny’s Pantry Penny Case

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