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I posted these meals a while ago and I was asked for the recipes.  Things got busy, I kind of forgot so here they are:

The first comes from a dear, old lady at church.  Fern often brings her chicken pot pie for potluck lunches.  It’s always the first to go.

This picture is only a half-batch.

Chicken Pot Pie

leftover chicken and good, hot, fairly thick gravy

2 cup flour                                   1/2 tsp salt

4 tsp bk. powder                          1 Tbsp butter

1 cup milk (almond works too)

Make batter and spoon over very hot chicken and gravy.

Bake 400F for 15 minutes

 

Tomato Sauce 

makes about 9 cups

4 (28 oz) crushed tomatoes

1/4 cup oil                                    3 garlic, crushed

1 cup red wine                              1 Tbsp oregano

1 onion, finely chopped                pinch basil

salt & pepper

Saute onions and garlic in oil.  Add everything else.  Simmer 1 1/2-2 hours to thicken.

I use this sauce for a lot of things, including lasagna.

 

Spaghetti and Meatballs

1 lb ground beef                                 1 small onion, chopped fine

1/2 cup fine breadcrumbs                   1/2 cup milk (almond is fine)

salt & pepper

Saute onions.  Add everything else and make into balls (I make appetizer sized ones).  Drop into spaghetti sauce (above or store-bought) and simmer for 1 hour.

 

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How is 2018 starting for you?  Things are fairly quiet around here.  Ella caught her tradition ‘I’ve been to Toronto’ cold and has had a miserable few days.  I really should buy stock in Royale.   We have basically been house-bound since we came home from Toronto and I’m starting to go stir-crazy.  I think today is the worst yet.  It’s 2pm and it’s -20C and -40C /F with the windchill and the wind is blowing like crazy!  I love winter but weeks of -20/-40 get tiring.  I need to get out to get January groceries but I’m certainly not going out in this weather.

I’ve tried a few new recipes lately that I thought I’d share with you.  I’ll share the links, if they stop working let me know.  I’ve got the recipes written in my cookbook too.  The first is a delicious way to use up the last of the turkey, turkey and biscuit casserole.  Found Colin’s new favourite pizza crust, pizza crust.

OK, apparently I’ve lost the link for the next recipe.  We had steak the other day and ended up with some leftover (they were huge).  Pinterest to the rescue again and I found Steak Soup.   It was good with fresh garlic buns.

Steak Soup

serves 6

2 Tbsp oil                               4 cloves garlic, minced                                  1 onion, minced

5 small potatoes, diced       2 large carrots, diced                                     2 cups steak, diced

1 tsp salt                                 1 tsp pepper                                                     1 tsp Worcestershire sauce

1/2 cup tomato sauce          4 cups beef broth

Saute onions and garlic.  Add the rest of the veg. for a couple of minutes.  Add everything else.  Boil, then simmer (covered) for an hour.

 

I used some home canned tomato sauce in the soup so I had to find something else to do with the leftover tomato sauce.  Enter home-made ‘condensed tomato soup‘ and chili mac.  I really liked the chili mac recipe because it only made 4 servings, we won’t have to eat leftover pasta for days.

So that’s how I’ve been spending my days, what have you been doing to stay warm?

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BBQ Pork Ribs

Mmm, BBQ’d pork ribs!!  And super easy too.

Sprinkle your ribs with your choice of rub.  I use my Montreal Steak Spice mix.  Not hot, just flavourful.  Let it sit 20 minutes or so while you heat up only half of the BBQ.

Montreal Steak Spice

10 t salt

1 T black pepper

4 t onion powder

4 t garlic powder

2 t thyme

2 t rosemary (hoping to find ground)

I mix this and keep it in jar for use on all sorts of meat.

Put the racks of ribs on the ‘cold’ side of the BBQ, meat side down for now.  Turn the other burners down very low -you are aiming for 300F (at the most).  Turn ribs every 30 minutes until they are cooked.  Should take 2-3 hours depending on how much meat you’ve used (crowding takes longer).

Once the ribs are cooked, turn up/on all the burners.  Sauce ribs and grill until you are happy with them.

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