Fall Chinese Pie

Fall Chinese Pie:

This fall vegetable recipe is the first meal that I made in cooking class when I was in the 7th grade and I was 14 years old at the time. It was called Chinese Pie and this is how I remembered the recipe. The C stands for corn, The H stands for Hamburg, and the P stands for Potato so put it all together and it is called Chinese Pie for short. Some people called it Shepherd's Pie but that has other vegetables in in like carrots, peas, and green beans and that is good for you too healthwise also. So I have written the recipe and will show the steps in making this yummy and healthful fall meal and it is a favorite in my family too. Hope you enjoy this delicious meal served in the fall and winter months for it warms up your belly and it is good to eat.

Equipment Needed For Recipe:
Fry pan for the beef
Strainer for the beef
Saucepan for potatoes
Spoons and spatulas
Casserole dish

Ingredients

• 1 1/2 lean ground beef
• 1 can of 16 ounce can of corn
• 8 potatoes
• Salt and Pepper to each his own taste
• Minced Onion
• Parmesan Cheese
• Milk and butter to mash the potatoes

Instructions

1. Brown the hamburg with the minced onion, with salt and pepper and then drain it. Spread it on the bottom of a casserole dish.

2. Peel potatoes and boil them and then drain and add milk and buttr to mash them.

3.Drain the corn from the can and spread it on top of the hamburg.

4.Spread the mashed potatoes on top of the corn mixture.

5. Put pats of butter, and sprinkle parmesan cheese on the top and add salt and pepper to taste.

6. Preheat oven to 350 degrees and cook chinese pie for 30 minutes until bubbling and brown on the top.

7. Set the table and then enjoy this delicious fall menu dinner....

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Homemade Beef Stew

Hubbys Homemade Beef Stew:


This recipe is homemade beef stew that my husband used to make to serve restaurant patrons at the Sheraton Wayfarer in Manchester, NH where he was a chef for many years. It was a very popular dinner option on the menu and many people ordered it and always gave great compliments to the chef Thomas Payne. He enjoyed being a chef and making all kinds of recipes. So I would like to share it to anyone that likes any kind of fall recipes such as soups, stews, and food that keep you warm during those chilly days and nights of fall and winter.

Ingredients

• 2 1/2 cups cubed beef tips
• 1/2 cup celery
• 1/2 cup carrots
• 1/2 cup potatoes
• 1/2 cup green pepper
• 1/2 cup onions
• flour to coat the beef tips
• wondra flour for gravy
• canola oil to fry beef tips
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• any other spice you want to add to your stew.

Instructions

1.Trim off meat from cubed beef tips and coat them in a bowl of flour with salt and pepper and other spices.

2.Put all the vegetables in a pot of water and cook them until soft.

3.Then add meat to the pot of vegetables and let it simmer for an hr or so.

4.Then let it come to a boil and add the wondra flour to thicken the gravy for the stew.

5.Then let it simmer for awhile and when you smell the aroma of fresh vegetables and the beef stew.

6.Serve in a soup bowl and add some hawaiian rolls to accompany this savory and delicious homemade beef stew made by my husband, Thomas Payne and you can leave a comment below this recipe to let me know how you like it or dislike it. Happy Fall Day!!!!!

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http://www.bloglog.com/blog/16957

 

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Sweet and sour Chicken

 

GREAT CHICKEN DINNER:

What A Great Idea For A Chicken Dinner Recipe!!!!!

Do you agree with me on this sweet and sour chicken recipe that it is a favorite in my family? The chicken bakes up in their sweet and sour juicy sauce and smells so GOOOOOOOOOOOOOOD while it is cooking. You will see in the photos below how to prepare and you will see pictures of this yummy chicken dinner.I have been making this recipe for years and it is one of my favorite chicken dinners and only takes 30 minutes to make it and have it ready on the table when the family comes home from work from a long day.

 

Ingredients

• 8 Skinless Boneless Chicken Breasts
• 1/2 cup of corn starch
• 1/3 cup of canola oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup of ketchup
• 1 tablespoon vinegar
• chicken broth from chicken water

Instructions

Preheat the oven to 325 degrees. I boil the skinless, boneless chicken breasts in a pot of water until cooked. Then I take the broth from the chicken water and put it in a mixing bowl and put in the sugar, ketchup, and vinegar and mix it well until it is stirred well. I then drain the chicken in a strainer and set it aside for now. I then take a freezer bag and put in the cornstarch, garlic powder, salt, and pepper and put chicken and shake it up real good and then place them in a skillet of oil so you fry them until they are crispy and golden brown. Then I place them in a casserole dish and pour the sauce covering all the chicken and put it in the oven for 30 minutes and turn them every 15 minutes until you see the sauce bubbling and smelling good. You can serve it with noodles, rice, mashed potatoes, or anything that you think that will go good with the chicken dinner. Then sit down and enjoy the great chicken dinner.

Printable Version

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

http://www.bloglog.com/blog/16959

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JuliaPayne1958's photostream on Flickr.

https://sites.google.com/site/jules1958sonlinerecipecookbook/great-chicken-dinner