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The family of 12 is here, and we are having fun. Y'all asked for our recipes, and I think the best way to share them is one day at a time- so we will know for sure what worked and what didn't.
Sunday night we had Shipwreck. Here's how we made it:
SHIPWRECK CASSEROLE
3 lb. hamburger (uncooked)
2 med. onions
bag frozen peppers
1 c. uncooked rice
2 c. chopped celery
2 c. sliced carrots
2 can tomato soup
2 can boiling water
Salt and pepper to taste
The HG made it in two large pans (9X13 or larger)
Slice onion, green pepper and carrot in bottom of baking dish. Scatter rice over top. Add layer of hamburger, then celery. Pour can of tomato soup over, then boiling water. Cover dish and bake at 300-350 degrees for 2 hours.
Ours was a bit liquidy, partly because the carrots were juicing carrots. WE could have added more rice. We were supposed to have potatoes, but we were out of them, and The Equuschick would not be back from the store by the time the casserole needed to go in the oven. So when she got home with the potatoes, we scrubbed them and put them in the electric roaster and cooked them up. Then we served the shipwreck by scooping some over a bit of baked potato.
The two large pans were more than enough for the 20 people who were here- 9 of them being 9 or younger, six of them under 5.
By cooking the potatoes separately in the electric roaster, we were able to cook way more than we needed, and I had planned on using those for potato soup this afternoon for lunch, but on further reflection soup with four three year olds and The Cherub seems not to be the wisest choice. I'll be frying up some brats, onions, peppers and those baked potatoes for lunch.
Monday, October 01, 2007
Recipes for a Crowd
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2 comments:
Yum! I may have to catch a ride to the Interstate and make a trip to YOUR home.
Both recipes sound delicious.
Since God gave me my two children twelve years apart, I am good at cooking for four or less. I so admire people who can cook for a crowd. :)
Another similar recipe whch was a great favourite with my sons and their friends was "Hedgehogs." Make meatballs however you usually do with mince steak, onions etc. Some parsley and other herbs added is good. Work uncooked rice into the mixture and form into meatballs. Place in baking dish and cover with tomato soup, some water, whatever takes your fancy, really. Cover, using aluminium foil if baking dish doesn't have a lid. Bake for at least an hour in moderate oven. Meat balls will look like hedgehogs (if you use imagination) as the rice will seem like their spines. Remove lid for last twenty minutes if sauce seems too runny. I used to seemingly put too much into this by way of herbs, garlic etc, but the rice absorbs a lot of the extra flavour. Also make sure adequate salt is used.
Mince steak? I think you may know it as ground meat? It's the sort of lumpy , hamburger mince meat, not the ultra-smooth, fatty stuff which goes into sausages down here.
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