Hello! I hope all of you readers are having a great month of May. A special thank you to my mother for filling in for me last week. Daniel, myself, Julia, and Austin enjoyed a relaxing and refreshing stay in Kentucky the past couple weeks. I’m eager to tell you more about it in next week’s column. This week I am sharing some favorite recipes that you might have missed from past columns. Enjoy these recipes, all of them perfect for any summer picnics you have coming up.
STOVE-TOP POTATOES AUGRATIN
4 tablespoons butter
3 large potatoes, sliced thin
1 large onion, chopped
1 1/2 cups shredded cheese
2 teaspoons salt
Pepper to taste
1/2 cup milk or cream
Melt butter in a 9 inch skillet.
Layer potatoes, onions, salt and pepper.
Pour milk over it.
Begin cooking on medium heat until cover is very hot.
Reduce to low and cook 25 minutes.
Last 5 minutes set lid ajar to allow some steam to evaporate. Sprinkle with cheese.
MEATBALL SUB CASSEROLE
1 pound hamburger
Half a cup onion
Salt and pepper to taste
One loaf homemade bread, sliced one-inch thick
One 8 ounce package cream cheese or sour cream
Half cup salad dressing
1 teaspoon Italian seasoning
2 cups Mozzarella cheese or your favorite
28 ounce jar spaghetti or pizza sauce
1 cup water
Dash garlic powder
Fry hamburger, onions, salt and pepper.
Layer bread in a 9 by 13 cake pan.
Mix cream cheese, salad dressing and Italian seasoning.
Spread over bread slices and top with 1 cup cheese.
Mix spaghetti sauce, water and garlic powder; mix with hamburger.
Pour this over cheese mixture.
Top with rest of cheese.
Bake at 350 for 30 minutes.
WORLD FAMOUS BURGERS
1 cup ketchup
1/2 cup brown sugar
1/4 cup honey
1/4 cup molasses
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon liquid smoke
1/8 teaspoon pepper
1 1/2 pounds beef
1/2 cup chopped onion
1/3 cup oatmeal
1/4 cup barbecue sauce
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon salt
Mix burger ingredients well and shape into patties. Use sauce to baste while grilling.
Cook on each side until desired doneness.
Moist and tasty. Serves six.
OVERNIGHT PASTA SALAD
2 cups cooked and drained rotini
1 1/4 cups Italian dressing
1/3 cup green pepper chopped
1 small red onion, chopped
1/3 cup tomato diced
1/2 cup cheese, Colby, shredded
1/4 teaspoon salt (or to taste)
Cook pasta for 7 to 10 minutes or until tender.
In a large bowl, combine all of the above ingredients.
Cover the bowl and let sit overnight in the refrigerator.
The next morning, remove from the fridge, toss and serve.
Readers with culinary or cultural questions or stories can write Gloria directly at Gloria Yoder, 10568 E. 350th Ave., Flat Rock, IL 62427-2019. To see more on the Amish go to www.amish365.com.