Marsha’s Funeral/Party Potatoes

Ingredients

  • 12 potatoes, baked, cooled, peeled, and grated or (32 oz frozen hash browns)
  • 2 cups sour cream
  • 2 cans cream of chicken or cream of mushroom soup
  • 1 ½ cups shredded cheddar cheese
  • ½ cup melted butter
  • ¾ cup milk
  • ½ tsp salt
  • ¼ tsp pepper
  • ⅓ cup chopped green onion
  • 2 cups corn flakes

Directions

  1. Mix all ingredients except the corn flakes and put in 9×13 pan.
  2. Cover with crushed corn flakes (butter not needed in flakes).
  3. Bake at 350° for 40 minutes. Do not cover.

Stuffed cabbage casserole

Ingredients

  • 1 head of cabbage
  • 1½ lbs ground turkey
  • 1½ cups rice
  • 1 large onion
  • 2 medium carrots
  • 2 tbsp breadcrumbs
  • 3 eggs
  • ½ cup milk
  • 1 tbsp salt
  • 1 tsp pepper

Directions

  1. Core the cabbage and put it in a pot of hot water for at least 20 minutes while making the filling.
  2. Cook the rice
  3. Shred the carrots and dice the onion.
  4. Add carrots, onion, breadcrumbs, salt, pepper, 2 eggs and rice together and mix well.
  5. Add ground turkey to the mixture and mix everything well.
  6. Lightly grease a 9X13 pan and line it with cabbage leaves (they should be fully covering the pan and hanging over the edges).
    • If the cabbage leaves have thick ribs you may want to cut the excess thickness from the rib before using the leaves (this will depend partly on how long the cabbage was in the hot water)
  7. Use half the meat mixture to form a layer on the cabbage leaf bed.
  8. Fold the parts of the cabbage hanging over the pan sides over the meat layer.
  9. Cover with another layer of cabbage leaves.
  10. Repeat steps 7-9 for the remainder of the meat mixture.
  11. Mix ½ cup of milk with the remaining egg plus some salt and pepper and pour it over the casserole.
  12. Use a fork to stab holes through both layers of the cabbage leaves to allow the milk/egg mixture to seep through.
  13. Cover with tin foil and bake at 350° for 40 minutes.
  14. Remove the tin foil and bake another 20 minutes at 375°

This can be served with sour cream or plain but I also think this would pair very well with yellow veggie cream sauce.

Homemade Biscuits & Gravy

This comes from Cowboy Kent Rowlins

Buttermilk Biscuits

Ingredients

  • 3 cups flour
  • 3 tbsp sugar
  • ½ tsp salt
  • 4 tsp baking powder
  • ½ tsp cream of tartar
  • ¾ cup chilled butter (it should be hard)
  • 1 egg
  • 1¼ cups buttermilk

Directions

  1. Mix flour, sugar, baking powder, and cream of tartar.
  2. Cut ⅛ inch slices of butter into the mixture then break butter into crumbles in the mixture using a fork.
  3. Lightly whip the egg and pour into the mixture.
  4. Por in buttermilk and mix until incorporated into a moist, lumpy dough.
  5. Sprinkle flour over the dough and coat your hands in flour then knead into a ball (30 second should do).
  6. Spread for on the counter then place the dough on the counter and knead it for another minute to get everything well incorporated.
  7. Roll dough into a ½ inch thick sheet.
  8. Cut biscuits into 3″ circles and place in a little buttered baking dish.
  9. Bake at 400° for 25(ish) minutes (while you make the gravy). (Still figuring out the exact time as I did it by look the first time.)

Sausage Gravy

Ingredients

  • 1 lb sausage
  • ½ cup butter
  • ½ cup flour
  • 4 cups milk

Directions

  1. Cook the sausage then set the meat aside.
  2. Melt butter in the pan with any liquid from the sausage.
  3. Sprinkle flour into the butter/fat mixture a little at a time and stir incorporate it using a spatula with holes to prevent any lumps.
  4. Pour in milk until it is a little runnier than you’d want the gravy and mix well.
  5. Add the sausage and simmer until you get the consistency you want.

Brazilian Stroganoff

Ingredients

  • 1-2 chicken breast
  • 1 medium onion
  • 1-2 cloves garlic (½-1 tsp garlic powder)
  • 2 cups heavy cream
  • 1 cup ketchup
  • Mustard to taste

Directions

  1. Cube chicken
  2. Finely dice onion
  3. Finely chop garlic
  4. Brown chicken with onion and garlic
  5. Add heavy cream, ketchup, and mustard to cooked chicken and simmer until the sauce is the desired thickness.
  6. Serve over rice

The proportions here are approximate. We’ll adjust them based on experience after making it a couple of times.

Stuffed tortillas

Ingredients

  • 12 tortillas
  • 1½ lbs defrosted ground turkey
  • 1 medium onion
  • 2 eggs
  • 1 tbsp parsley
  • 1 tsp garlic
  • ½ tsp paprika
  • 1½ tsp salt
  • 1 tsp ground pepper
  • Olive oil

Directions

  1. If using uncooked tortillas, lightly cook the tortillas before starting other steps.
  2. Chop the onion in small pieces.
  3. Add onion, eggs, parsley, garlic, paprika, salt, and pepper to the defrosted meat and mix thoroughly.
  4. Spoon 3 tablespoons of filling into each tortilla and spread evenly over half the tortilla then fold the other half of the tortilla on top.
  5. Drizzle 2-3 teaspoons of oil on a pan preheated to medium and place two stuffed tortillas in the pan.
    • Anytime the pan is basically dry, add more oil to the pan when flipping or adding new tortillas.
  6. Cook the tortillas over low heat for 3 minutes on each side until the tortilla is crispy and there is no juice running from the filling when you press on the tortilla.

Hash brown omelet

Ingredients

  • 2 medium potatoes peeled and cubed
  • 3 eggs
  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • 2 tbsp milk
  • ¼ cup shredded cheese
  • To taste
    • Salt
    • Pepper
    • Paprika
    • Oregano

Directions

  1. Fry potatoes in butter and oil (potatoes should be in half inch cubes)
  2. Whisk eggs with milk, salt, pepper, paprika, and oregano
  3. When potatoes are lightly browned pour the egg mixture in potatoes
  4. Cover and allow eggs to cook through
  5. When are are cooked, flip the potato/egg patty and to with cheese
  6. Cover until cheese melts

Savory Stuffed Pancakes

Ingredients

  • Batter
    • 8 eggs
    • 2 cups flour
    • ¾ cup milk
  • Filling
    • 1½ lbs ground turkey
    • ½ onion
    • 3 cloves garlic (1½ tsp)
    • 5-6 oz tomato sauce
    • Shredded cheese (optional)

Directions

  1. Finely chop onion and garlic.
  2. Brown onion, garlic, and meat together.
  3. When the meat is browned add tomato sauce and simmer until there is no noticable liquid.
  4. Set stuffing inside
  5. Blend eggs flour and milk until smooth. It should be a little bit thicker than crepe batter.
  6. Spread batter in a heated pan. Cook for about 20 seconds then flip and cook for 20 seconds more. (This will take longer if the pan wasn’t already heated.) They should be thicker than a crepe but thinner than a traditional pancake. They should also be larger than a pancake (nearly crepe sized) so that they are big enough to fold over the stuffing.
  7. Place 2-3 tbsp of stuffing over half the pancake and fold the over the stuffing. This is the time to add cheese if you choose either in the stuffing or on top of the folded pancake.

Savannah picked up this recipe in Brazil. In fact she learned it in 1-person volume (“1 egg, 4 spoonfuls of flour and a little milk” along with the stuffing ingredients without any measurements) and we found out after 1 meal that it was worth keeping around.

Egg Salad

Ingredients

  • 8 large boiled eggs
  • ¼ cup mayonnaise
  • ¼ cup minced dill pickles
  • 2 tsp mustard
  • ½ tsp salt
  • Optional
    • ¼ tsp pepper
    • Some or all of the dill pickles can be replaced with ⅓ as much dried dill weed
    • Paprika to taste
    • Petite diced ham bits
    • Diced green onion

Directions

  1. Chop boiled eggs into pieces
  2. Add mayonnaise, mustard, dill, salt
  3. Stir all together
  4. Mix in optional ingredients of choice

Applesauce/Apple Butter

Ingredients

  • 6 lb. apples (~18 medium apples), peeled, cored, and sliced
  • 1 c. apple juice or apple cider
  • 2 tbsp lemon juice
  • ¼ – ½ cup brown sugar
  • Optional ingredients (to taste—probably start around 1 tsp):
    • cinnamon (required for apple butter)
    • nutmeg
    • allspice

Directions

  1. Combine all ingredients and cook over medium heat for 25 minutes, stirring occasionally.
    • For apple butter ingredients should be put in a crock pot and cooked on low for 6+ hours until there is minimal moisture left.
  2. Blend the mixture in a blender until smooth.
    • If you prefer applesauce that isn’t fully smooth you can mash with a potato masher instead and then mix with a hand mixer (that method takes longer)