With all the ways that exist to make use of the turkey, sometimes a change of pace is required — some non-turkey items to relieve the holiday monotony.
This week’s recipes offer some suggestions that bear absolutely no resemblance to what was enjoyed around the Christmas table. These recipes come from the jam-packed family recipe box.
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Ground Beef Pies
- 1 lb. lean ground beef
- 3 eggs, beaten
- 1/2 cup evaporated milk
- 1 cup fine bread crumbs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. sage
- 1 tsp. barbecue spice
- 1 tsp. Worcestershire sauce
- pastry for muffin tins
Line muffin tins with a rich pastry.
Mix all the pie ingredients until fully combined. Spices may be altered to specific taste.
Fill pastry with beef mixture to 3/4 full. Top with pastry, pierced with fork holes.
Bake at 400 degrees F until golden brown but not burned. Remove from oven and cool on rack. Serve warm with a vegetable salad. Pies freeze well.
Note: instead of muffin tins, use a 9 inch pie crust, fill with meat mixture and cover with vented pastry. Cook 5-10 minutes longer.
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Deluxe Potatoes
- 1-2 lb. package frozen hash browns, thawed for 30 minutes
- 1 cup diced onion
- 1 tin mushroom soup
- 16 oz. container sour cream
- 1/4 lb. butter, melted
- 8 oz. grated sharp cheddar cheese
- salt and pepper to taste
- 1 cup crushed potato chips
Preheat oven to 375 degrees F. Grease a 9x13 inch baking pan.
In a large bowl combine the thawed hash browns, onion, soup, sour cream, melted butter, grated cheese and salt and pepper.
Spread in the prepared baking pan and sprinkle with the crushed potato chips.
Bake for one hour or until contents begin to bubble. Makes 10-12 servings.
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Spice Cake With Brown Sugar Sauce
- 1 pkg. spice cake mix
Sauce:
- 3/4 cup butter
- 1 1/4 cups light brown sugar, packed
- 3/4 cup whipping cream
- 1/2 tsp. vanilla
- 2 tbsps. rum, optional
Bake cake following package directions. Remove from oven and cool on a rack.
To make the sauce, melt the butter in a saucepan over medium heat. Stir in sugar until dissolved. Add cream and bring to a simmer. Continue to simmer, stirring occasionally, until thickened, about 5 minutes. Stir in vanilla, and rum, if using.
Cut cake into squares, place in dessert bowls and cover with warm sauce.
Joyce Walter can be reached at ronjoy@sasktel.net
