Hamburger Pie

adapted from the 1974 edition of the Better Homes and Gardens New Cookbook

1 pound ground beef or faux meat
½ cup onion, chopped
Dash salt and freshly ground black pepper
1 (15-ounce) can green beans, drained
1 (10¾-ounce) can condensed tomato soup
1 teaspoon Worcestershire sauce
5 medium potatoes
½ cup warm milk
1 large egg, beaten (optional)
4 ounces sharp Cheddar cheese, shredded

Preheat oven to 350°F.

Cook the ground beef and onion until the meat is browned and crumbled. Drain off any grease that has collected and discard. Add salt, pepper, green beans, condensed soup, and Worcestershire sauce; pour into a greased casserole dish.

Peel and cube the potatoes. Cook in simmering water until tender, about 20 minutes. Drain the potatoes and mash while hot; add the milk and egg. Season with salt and pepper. Spoon the potatoes in mounds over the prepared casserole. Sprinkle the potatoes with Cheddar cheese. Bake for 25 to 30 minutes, or until the casserole is bubbly and the potatoes are beginning to brown.Makes 6 servings

flies in the cemetery

For the Pastry

  • 300 g Plain Flour
  • 150 g Butter (chilled)
  • 50 g Icing Sugar
  • 1 Egg
  • 2-3 tsp Cold Water

For the Filling

  • 200 g Currants
  • 75 g Sugar
  • 50 g Butter (softened)
  • 1 tsp Mixed Spice
  • Pre-heat your oven to 180°c (or 160°c for a fan assisted oven or Gas Mark 4) and grease a 20cm by 28cm baking tray with a little butter. Set aside.
  • In a large bowl, using your fingers, rub the flour and butter together until it resembles breadcrumbs. Stir through the sugar before adding the egg. Mix until combined, adding a teaspoon of cold water as required and knead into a soft pastry dough.
  • Wrap the dough in cling film and place in the fridge to cool and firm up, whilst preparing the filling.
  • In a bowl mix the currants, sugar, butter and mixed spice until combined. 
  • Remove the pastry from the fridge and roll to 0.5cm thickness and cut into two large rectangles, about the size of your tray. Place on pastry rectangle onto your pre-greased tray.
  • Spoon the currant mixture evenly onto the pastry on the baking tray, leaving a small gap around the edges. Wet the edges with a little water. Place the other sheet of pastry on top of the currants and gently press the edges together with your fingers, before finishing with a fork.
  • Brush the top pastry with a little milk or beaten egg, before pricking a few holes on the top of the pastry
  • Bake for 25-30 minutes until a light golden brown colour.
  • Remove from the oven and sprinkle a little sugar on top to finish. Once completely cool, cut into squares or slices of your desired size.
  • video: https://www.youtube.com/watch?v=TFIgc57VuOo
  • from scottish blog: https://bakingwithgranny.co.uk/recipe/fruit-slice-fly-cemetery/

Diane’s Vietnamese Fish Sauce Dip Recipe Nuoc Mam Cham

  • 1/4 cup fish sauce 
  • 1/2 cup water
  • 3 Tablespoons fresh lime juice , or to taste
  • 3 large garlic cloves (preferably mashed in a mortar and pestle but minced will work fine)
  • 1 Tablespoon sugar , or to taste
  • 1-2 fresh thai chiles , to taste
  • 1 teaspoon crushed fresh ginger root (optional for another variation)
  1. Combine all ingredients (fish sauce, water, lime juice, garlic, sugar, chiles, and optional ginger) in a bowl and stir until the sugar is fully dissolved. Or in a mason jar, add all ingredients and shake the dickens out of it.
  2. Serve the dip on or with whatever your heart desires. And don’t forget to offer a side of breath mints after the meal. You can store in an airtight container in the fridge for up to 3 weeks. Enjoy!

Rice and Smothered Cabbage Soup, Marcella Hazan’s

2 pounds savoy cabbage (or green, red)
1/2 cup chopped onion
1/2 cup extra virgin olive oil
1 tablespoon chopped garlic
salt & black pepper (ground fresh from the mill)
1 tablespoon wine vinegar 
3 cups veggie broth
1 cup veggie broth
2/3 cup rice (preferably Italian Arborio rice)
2 tablespoons butter
1/3 cup parmigiano reggiano cheese (freshly grated, plus more for serving)

  1. Detach and discard the first few outer leaves of the cabbage. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment. 
  2. Put the onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
  3. Add salt, pepper, and the vinegar. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly. Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving. Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well.
  4. Put the cabbage and broth into a soup pot, and turn on the heat to medium.
  5. When the broth comes to a boil, add the rice. Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
  6. When the rice is done, before turning off the heat, swirl in the butter and the grated Parmesan, stirring thoroughly. Taste and correct for salt, and add a few grindings of black pepper. Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving. Serve with more grated Parmesan.

banana oatmeal cake, southernkisssed.com

  • ¾ c all-purpose flour 
  • 1 and one-third cup rolled oats 
  • 1 tsp. baking soda 
  • ½ tsp. salt 
  • ½ cup unsalted butter, softened 
  • 2/3 c light brown sugar 
  • 2 large eggs, room temperature 
  • 1 c ripe mashed bananas 
  • 1 tsp. vanilla extract 
  • ¾ crolled oats 
  • 1/3 c cup light brown sugar 
  • 2 tbsp. butter, melted and cooled 
  • ½ tsp. cinnamon 
  1. Preheat oven to 350 degrees. Prepare an 8 x 8 baking pan.
  2. In a medium bowl, combine the flour, oats, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and brown sugar on medium speed of an electric mixer for approximately 3 minutes. Add eggs one at a time until well combined. Add bananas and vanilla.
  4.  Add the flour mixture, beating until well combined. Pour into prepared pan and set aside.
  5. For the topping, in a medium bowl combine the rolled oats, brown sugar, melted butter, and cinnamon together until crumbly. Generously sprinkle the cake with the topping mixture.
  6. Bake for 35 to 40 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool for 20 to 30 minutes.

easy vegan pho by mimi

  • 2 quarts vegetable broth use better than bullion no chicken
  • 1 large onion quartered, char in foil on stove
  • 4 inch piece fresh ginger
  • 2 cinnamon sticks
  • 4-6 whole star anise
  • 4 whole cloves (1/8 tsp cloves)
  • 8 oz. rice noodles
  • 1 lb. extra firm tofu, drained, pressed and cut into 1/2 inch cubes (optional)
  • 1 tbsp. vegetable oil
  • 2 c. shiitake mushroom caps sliced
  • 1 c. julienned carrots
  • 1 c. broccoli florets

For Topping

  • lime wedges
  • hoisin sauce
  • sriracha sauce
  • soy sauce
  • jalapeño slices
  • fresh cilantro
  • scallions
  • fresh basil
  1. easy Pour vegetable broth into a large pot and place over high heat. Bring to a simmer.
  2. While broth heats up, place onion and ginger onto baking sheet and place under broiler. Cook until lightly charred on top, about 4 minutes, watching carefully to avoid burning. Rotate and cook until charred on opposite sides. Add onion and ginger to broth, along with cinnamon, star anise, cloves. Allow to simmer for at least 30 minutes, adding a bit of water if the mixture reduces too much.
  3. While broth simmers, cook noodles according to package directions. Drain into a colander and rinse with cold water.
  4. Mimi’s notes:
  5.  Roast one whole onion, No tamari or soy sauce, Used no chicken base bouillon, parboiled all the vegetables separately with the broth. Roasted whole anise in pan along with cinnamon.

oatmeal banana cake

3 cups (270g) Rolled oats
1 cup (80g) Quick oats
2 teaspoons Baking powder
1/4 teaspoon Salt
3 large Bananas
1½ cups (360ml) Almond milk/coconut milk
2 tablespoons (30g) Coconut oil
2 Eggs
1/4 cup (80g) Maple syrup
1 teaspoon Vanilla extract
1/3 cup (60g) Chocolate chips (optional)

1. Preheat oven to 350F (175C). Prepare 8-inch (20cm) springform pan – line with parchment paper and grease the edges with butter.

2. In a large bowl mash the bananas, add eggs, milk, maple and vanilla extract. Whisk until combined.

3. In separate bowl mix rolled oats, quick oats, baking powder and salt.

4. Combine wet and dry ingredients, add chocolate chips, mix just until combined. Let sit for 5-10 to absorb the liquids. 5. Pour the batter into the pan and bake for 40-45 minutes or until golden brown. 6. Let cool on a wire rack for 10 minutes, then release from the pan and let cool completely.

Tomato-Poached Fish With Chile Oil & Herbs Alison Roman

  • ¼ cup olive oil, plus more for drizzling
  • 4 garlic cloves, thinly sliced
  • 1 small shallot, thinly sliced into rings
  • 1 teaspoon red-pepper flakes
  • 1 pound small, sweet tomatoes, halved
  •  Kosher salt and black pepper
  • 1 teaspoon fish sauce (optional)
  • 1 ¼ pounds fluke, halibut or cod, cut into 4 equal pieces
  • 1 cup cilantro, tender leaves and stems
  • ½ cup mint, tender leaves and stems
  •  Limes, halved, for serving
  •  Tortillas, toast or rice, for serving (optional)
  1. Heat olive oil in a large skillet (use one with a lid) over medium-high heat. Add garlic and shallots and cook, swirling the skillet constantly until they are starting to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
  2. Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce (if using) and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
  3. Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
  4. Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
  5. To serve, transfer fish and brothy tomatoes to a large shallow bowl (or divide among four bowls). Drizzle with reserved bowl of chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.

minute chocolate mug cake from food wishes

  • 1 large egg
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons butter, melted
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon unsweetened shredded coconut
  • 2 tablespoons toasted sliced almonds
  • 1 1/2 tablespoons miniature semisweet chocolate chips
  • 3 tablespoons milk
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon confectioners’ sugar
  • 1/4 teaspoon unsweetened cocoa powder, or as needed
  • Add all ingredients to list
  1. Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.
  2. Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can’t see visible flour.
  3. Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.
  4. Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.
  5. Lightly dust each serving with confectioners’ sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.
  • Cook’s Note:
  • To toast sliced almonds, place them into a dry skillet over medium heat and shake the skillet constantly until almonds are golden brown and fragrant, 1 to 2 minutes. Remove from skillet and let cool.