Category Archives: fall

Oatmeal Meatloaf

easy, fall, main courses, Uncategorized, winter
  • 1 lb. hamburger
  • 1 egg
  • 1/4 c. ketchup
  • 1 tsp. Worcestershire sauce
  • 2 tbsp. finely chopped onion
  • 2/3 c. oatmeal
  • 1/2 c. stock or water
  • Salt and pepper
  • Poultry seasoning

Mix egg, ketchup, Worcestershire sauce, onion, salt, pepper, and poultry seasoning. Stir in stock or water. Mix in hamburg and oatmeal. Pack into a well greased loaf pan. Bake about 1 hour at 350 degrees.

Apple & Fennel Roasted Pork Tenderloin

easy, fall, main courses, tastes scrumptious

Roasted apples, fennel and red onion are the perfect foil to roasted pork tenderloin. Make it a meal: Stir sauteed broccoli rabe into quick-cooking barley to serve alongside.

Makes 4 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

2 large sweet-tart apples, such as Fuji or Braeburn, sliced
1 large bulb fennel, trimmed, cored and thinly sliced, plus 1 tablespoon chopped fronds for garnish
1 large red onion, sliced
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound pork tenderloin, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons cider vinegar

Continue reading Apple & Fennel Roasted Pork Tenderloin →

omar’s milanesa a caballo

dessert, easy, fall, main courses, tastes scrumptious, winter
  • eye of round steak sliced or pounded to 1/4″ thick
  • 2 eggs
  • 1/2 cup water
  • bread crumbs

Make sure the steaks are uniformly thin and trimmed of fat.  Mix eggs and water together. Dip steak in egg mixture and then in bread crumbs to get a nice coating. Deep fry or pan fry in olive oil.

Serve topped with a fried egg and chimmichurri sauce.

From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.

frannie soup

fall, main courses, tastes good, winter
  • 2 cups potatoes diced
  • 1 cup sliced
  • 1 stalk celery diced
  • 1/4 cup onion chopped
  • 1/4 t pepper
  • 1 t salt

Cook all ingredients in 1 1/2 cup of water until tender.

  • 2T butter
  • 1/4 cup flour

Stir together in saucepan to make a roux

  • 2 cups milk

Add milk. Cook until smooth and thickened.

  • 1 cup grated parmesan cheese

Add cheese. Melt.

Add cheese sauce and creamed corn to undrained vegetables. Heat through.

Makes 7 cups.

From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.

beef stew

easy, fall, main courses, tastes good, winter
  • 1/4 cup vegetable oil
  • 3 T flour
  • 1 1/4 pounds stew beef, cut into 1-inch pieces
  • 6 large garlic cloves, minced
  • 8 cups beef stock or canned beef broth (can substitute red wine for some of the broth)
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups 1/2-inch pieces peeled carrots

Continue reading beef stew →