Tuesday, January 11, 2011

Today's Pantry Meals

Breakfast

Everybody had cereal and milk. 

Lunch

Sandwiches for some.  Leftover Chicken and Dumplings or Corn Chowder for others.

Dinner

Southwestern Goualsh and Mexican Cornbread.

SOUTHWESTERN GOULASH
2lbs ground beef and fry it up with some onion
Cook a box of elbow macaroni (not completely done, just almost done).
Mix those 2 together with about 2 cans (14 oz)of diced tomatoes (I'll even put one can of rotel in there) (Can add corn to it).
Add salt, pepper, garlic powder (or garlic salt) to taste.
Put it in a casserole pan and top with cheese, bake in the oven at 325 degrees until the cheese is melted (this should finish cooking your noodles too). Also if you are doing this for the freezer. Cook your meat (in bulk) and freeze what you need for one recipe. I buy those HUGE 109ish oz cans of Tomatoes at CeeBee or Wal-Mart and divide it up into portions and refreeze for later (usually quart bags). Also you can go ahead and add any seasonings or onion or pepper you may not want to forget till later. On a busy night, pull it, heat it all up on the stove while the noodles are cooking, and finish. And yes, mine is not too spicy (due to 2 little kids, mainly Thomas), spice it up with jalapenos, hotpepper cheese, green chilis, hot sauce.
I'll be topping mine with some sour cream too, if Paige didn't eat it all!
MEXICAN CORNBREAD
Ingredients

  • Cooking oil/ shortenings
  • 1 cup cornmeal (self rising)
  • 1 8 oz sour cream
  • 1 8 1/2 cream style corn (I have used just niblets) 
  • 2 large eggs
  • 1 cup shredded chedder cheese
  • 1 4.5 oz can chopped green chiles, drained
How to Make It


  • Place shortening in a 9 inch cast iron skillet and heat in a 450 F oven for 3 to 5 minutes.
  • Combine sour cream, corn and eggs mixing well. Add to cornmeal, stirring just until moistened.
  • Poor some of the hot grease (about a tablespoon) into the mixture and mix.
  • Spoon half the batter into hot skillet and sprinkle with cheese and drained chiles; top with remaining batter.
  • Bake at 450 F for 23 to 25 minutes or until browned. Let stand 5 minutes before slicing. (If using 9 inch pie plate bake at 375 F)
Would love to see recipes for goulash and mexican cornbread from others!!!

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