Source: The Parkdale Potluck Cookbook
Made: September 30, 2013
Yield: 2 servings
Time to make: 15 minutes
Since I prefer not to use the canned food the recipe calls for, I took a little more time to make this, but still under 30 minutes. Rather than canned cream of mushroom soup, I made up a white sauce flavoured with fresh mushrooms, onion and nutmeg. And instead of opening a can of mixed vegetables, I steamed some fresh vegetables I had on hand: carrots, green beans and celery. I also had some leftover mashed potatoes from a previous meal to use as a base.
The recipe is subtitled “Shepherd’s Pie” but it is not baked. It is really a meat sauce to serve over potatoes, rice or noodles. Perfect for a quick meal on a busy day.
Coo’s Lunch (Shepherd’s Pie)
1 lb. ground beef
1 10 oz. can cream of mushroom soup
1 14 oz. can of mixed vegetables, drained
Boiled potatoes (may be mashed)
Butter or margarine
Empty the undiluted soup into a saucepan and warm through.
In a skillet or large pot, melt butter or margarine over medium heat.
Brown the ground beef in the butter until it is fully cooked.
Add the soup and vegetables and mix well.
Let simmer a few minutes to heat through.
Serve over warm boiled or mashed potatoes.
Note: The contributor of this recipe was Bonnie Briggs, one of my first acquaintances when I moved to Parkdale. She was a woman who had known poverty first-hand and a powerful and dedicated advocate for affordable housing. It was with sorrow I learned of her passing a few weeks ago. RIP Bonnie. (October 6, 2017)
Source: More-with-Less Cookbook
Made: October 17, 2013
Yield: 4 servings
Time to make: 25 minutes
A very quick meal, just as easy as the store-bought versions and so much more economical, not to mention much tastier.
Hamburger Helper Home-Style
¾ lb. ground beef
1 tsp. salt
½ tsp. pepper
1 Tbsp. finely chopped onion
1 stalk celery, chopped
¼ cup frozen or canned peas
2/3 cup fresh or canned tomatoes, chopped
1 cup crinkly noodles
½-¾ cup shredded cheese or ½ cup grated Parmesan cheese
In a skillet, brown the ground beef with salt and pepper.
Add the onion, celery, peas and tomatoes.
Meanwhile, put a pot of water on to boil and cook the noodles.
When the noodles are cooked, drain and rinse them and spread them on top of the ground beef mix in the skillet.
Sprinkle cheese over all.
Cover and let simmer 10-15 minutes to blend flavours.
Source: Whole Foods for the Whole Family
Date tried: June 3, 2017
Yield: 6 servings
Time needed: 90 minutes
I was looking for a way to use up some green pepper when I found this recipe. A classic.
Stuffed Green Peppers
Source: The Recipe of Love
Made: December 11, 2013
Yield: 8 servings
Time to make: 50 minutes.
There are several recipes in this book which feature the addition of hard-boiled eggs. But basically, this is a sort of Sloppy Joe recipe of ground beef cooked in a sauce and served over the bread of your choice. Quite easy to make as long as you have your ingredients out and handy. From your Ethiopian pantry items you will need Berbere Dilhie, Garlic and Ginger Mix, and Spiced Butter.
Boiled Egg Stew