Joy. Yes, make separately. I then cut them open. Put a little butter on one side put in a sausage Pattie. Usually put 2 into a small freezer bag . Place in Freezer and take out on packet at a time. Put in paper towel for a second  or two  and pop in Microwave. The heat up so fast. Really good.

Thanks, Jean.   Will be sure to have some in my freezer when I get the sausage patties.  Sound good and quick !

Joy

Now how many make Cornbeef and Cabbage today? I like it but suppose to be staying of such as Cabbage. Sprouts. Cauliflower for a few weeks. See if my tummy settles down.  I just eat so much of those veg. Drinking less milk also.

No corned beef and cabbage for us on St. Patrick's Day, Jeanne P, but I did make Bangers and Mash. I used some local sausage and we liked it.  I may not wait until next St. Patrick's Day to make it again.

It's cold and dreary here today so I think I'll put together some Country Style (or Southern Style) Baked Beans for dinner tonight.  I use Van Camp Pork n' Beans and we LOVE this meal with Brats to go with.

Getting ready to bake the Sausage and biscuits. I let them thaw out first.  Need to buy some new biscuits.

I think the biscuits are better if thawed before baking.

Have Comcast coming out to fixture between 3 and 5 so fixed dinner early .had little of it for lunch to hold me over. So good . All done in the no fat fryer. Didn't want the house smelling of cooking. I put some chicken legs in brine over night . Pretty big ones. This afternoon I oiled them a little .rolled in Kentucky cornel flour. Then in Panko. Put them on the frame in cooker. Then took a big sweet potato and cut into inch thick strips .oiled a little in oil and honey. Put these in bottom of pan under chicken for another 20 min. Fixed Brussels sprouts .so now it and next 2 meals are taken care of. Allow myself one bakery made chocolate chip cookie after and that is it'll

Pouring down all day.i had taken to much ground beef out of  he freezer last night and so today made 2 cottage pies. I just ate one Meal and will freeze 5 more. This time I use used a  packet of onion mix along  with a can of the new Campbell's beefy mushroom soup. I never use the cream mushroom but found a few uses fo r the Beefy one. It's rich.

I see golush was mention at the very beginning of this discussion. That was the first thing we learn to make in my high school cooking class.   Macaroni , tomatoes and beef.

Lots of young people make that now. Easy for them. I can't remember what we made in Home Ec in School. Was mostly baking.

One thing I learned to make in Home Ec in high school was Escalloped Hamburg with ingredients similar to Gloria D's goulash.  I still have the recipe somewhere and I remember my mother making it.  I'll have to dig out the recipe and make it some day.  I think it takes a pound of ground beef, some chopped onion, seasonings, a can of whole tomatoes (but I'd use diced tomatoes today) and a white sauce.  I think it should be baked in the oven, maybe with some croutons on top, but I remember making it in a saucepan on top of the stove.

Mary Ann

I know they pong to high heaven, and the neighbours will all be trotting around with pegs on their conks, but I'm having a pairs of Manx Kippers in about half an hours time......absolutely gorgeous.....ha ha ha ......and I'll have the windows open so that folks can get a good whiff of them....ha ha ha

Mary Ann, see if you find that recipe: it sounds interesting and tasty..

I found this in my folder of online recipes. The notation says it comes from an older Lydia Pinkham, perhaps nineteen-fifties, cookbook. It sounds like a goulash type recipe where you could add something else such as tomatoes. I don't remember where it came from and haven't attempted it.
Escalloped Beef

Place a layer of lean ground beef in a baking dish (yes raw), then sprinkle with salt and pepper. Then place a layer of thinly sliced potatoes on top. Dot with butter more salt and pepper and a layer of finely chopped onions. Continue to layer the potatoes, onions, and seasonings until the dish is full. Dampen the top with some milk, cover with foil and bake at 400 degrees for an hour and a half.

I took the precaution of placing the baking dish on an old lipped cookie sheet just in case anything bubbles over. The bowl is quite full. I got into the habit of doing this some time ago, and I rarely have to clean spills from my oven.

I am going to try that, it sounds delicious.

I always use a  cookie sheet  under.  It saves from disastrous surprises. lol

ESCALLOPED HAMBURG

To butter crumbs
1 T butter
1 slice bread (crumb)
Melt butter over low heat
Remove from heat, add crumbs.
Stir

To make sauce
2 T butter
2 T flour
1 t salt
F g pepper
1 C tomatoes

1 lb hamburg

Make sauce tin double boiler. 
Add meat and one slice chopped onion, one slice green pepper (Cut up fine).
Pour into greased baking dish. 
Sprinkle crumbs on top.
Bake in moderate oven about 30 min (350 degrees).

*******************************************************************
This is a recipe I got while in Foods Class in 7th grade.  The card I took this from was well used because my mother made it often. 

To make this a goulash, add one cup cooked pasta, any type. 
*********************************************************************
Patricia, your recipe sounds good too and I'll keep it.

Tom does not go by recipe as such, but he will look at one for ingredients and oven temp and time.  But he will get yours too.

Mary Ann

Mary Ann, sorry, yours has too many steps for me and I have no double boiler.

I do only very simple basic cooking, too lazy for more!

If Angel's one had required frying onions first or cooking the meat or potatoes separately, I would not even try it. I don't like being in the kitchen!  More fun on the computer, don't you think?

Bubble, while I know you can make a double boiler with two saucepans, I have never done that.  The butter and flour is a roux and the can of tomatoes provides the liquid.  I printed the recipe exactly as I had it from school, but I have my own methods and usually make the thing in a 2-quart sauce pan, browning the meat first, then adding the other ingredients.  It's been a lonnggg time since I made it.  I have a one-person kitchen and Tom is the cook now so he'll have to improvise when/if he makes the Escalloped Hamburg.  Or if he'll let me, I'll make it myself!  My mother did not have a double boiler, either, and I know she did not improvise.

Of course, like the cooks on TV, the school had all of the implements needed - including double boilers.  The recipe really is not that complicated.  Another thing, diced tomatoes work very well.

I can't use a lipped baking dish for Patricia's recipe, or mine, either, because I am using my lipped baking dish under the food and water dishes for the cat - saves a lot of mess around his eating area!

Mary Ann

Jeanne..where do you buy the sausage pattys..I looked at HEB..all I found was like a roll of sausage..CC

Darlene, I used to get pre-made sausage patties at Walmart.  Tennessee Pride brand, I think, but there are others, I'm sure.  You can also make your own easily from a pound roll of ground breakfast sausage.

I still get Jimmy Dean sausages in all the super markets around here,  I like the patties.  We have them on sunday

I too,learn to make goulash in cooking class, We use to use pasta instead of potatoes.

Yes...I have bought Jimmy Dean sausage in a roll..but was looking for the ones already made..thx..CC

I get them in Stop and Shop in NY

Bubble, MaryAnn, I have an easy, good tasting applesauce recipe. I use a slow cooker or my Instapot but this could easily be done in a kettle or smaller saucepan by tinkering with the ingredients. I take one bag of apples, any type and soak them for ten minutes in a bath of two-thirds apple cider vinegar to one part water after swishing them around. After the soak, I rinse well. This is due to my allergies but with RoundUp and other pesticides showing up even in babies formula, it's a good idea.

Then peel the apples if you prefer, cut in half or fourths and place in pan, add a splash of lemon juice, enough water to reach midway up the apple pieces and drizzle honey all over the fruit. Put the lid on the slow cooker turned low and come back seven to eight hours later I then mash the apples enough that they are just chunky rather than mashed and the sauce is more liquid than thick. It is delicious and I first made this because my bag was getting older and I didn't want to eat them all at once.

You can customize for the type of pot you cook them in, change amounts, measurements, fruit, (peaches with a splash of orange juice sounds good or pears with lime juice); etc.  It is also delicious over ice cream with a pinch of rum. The way I do it is put it together at night and finish up in the morning. You can freeze some leftovers as well. I have put the liquid with rum added in ice cube trays to freeze for company and placed the apple chunks in a salad. Make it your own style!

Bubble, my baby sister, you know the one who is 58 and six feet tall? Well, she spent years in Paris and Florence Italy training to be a chef. For years and years that was her passion. Now she says she rarely cooks anymore and either goes out to eat or as she says snacks through life.

I guess we all get to that point. I probably would be different if I weren't allergic to commercially prepared food.

thanks for the new recipe Angel.
Now I must rush to the library... people are waiting at the door - they just called me.  I'm late, I'm late... lol

Patricia, you reminded me of the applesauce I used to make on top of the stove.  I used a lot of apples, don't know  how many, but they would have been Macs.  I'd peel them (although I might have left the peels on), quarter or slice them and put them in a 3-quart saucepan.  I put a little water in them, probably no sugar - or at least at that time - and cooked the apples for 15 minutes to a half hour.  When done, I stirred them and put 1/4 stick of butter in (and if I added sugar it was now).  Then I dished some out to eat because warm, buttery apple sauce is delicious!

I haven't made it in years which is why my directions are vague.  Oh, I might have added some cinnamon, but not necessarily.

Mary Ann

MaryAnn, I started with an entire bag of Red Delicious apples that I hadn't even opened for some reason. And they had been in my crisper for a while, soft but not yet bad. For some reason, I didn't want an apple or two or more to munch, and so I concocted my recipe with vague memories of my mother's hot apple sauce over vanilla ice cream.

I have used Gala, Granny Smiths and Winesap apples too but not added butter. I also have not added cinnamon, but that would be a wonderful flavoring. When I posted earlier, that's when the idea of using different fruits came to me, and next time I'm "hunting and gathering" I'll see what strikes my fancy.

All my recipes are vague or customizable because I have rarely followed directions without tweaking something new.

My grandmother and her church friends gathered fall apples and brought them to her home where they cooked huge batches of apple sauce and then put the apple sauce into canning jars and sometimes water bath processed them and sometimes (I think) just sent the jars of apple sauce home with each lady to use as she wished.  They used a huge black kettle (maybe iron?) to cook the apples.  Almost all the families in our small town had at least one apple tree in the backyard.

Sue

Sue, where I grew up was a former orchard and there were lots of apple and cherry trees and occasional plum and peach trees.  I have no idea what kind of apples - just green and we ate them green.  Mother made delicious cherry pies - if she could get to them before the birds did. 

Patricia, I mentioned that the apples I used were Macs and that was because Macs were my favorite apple and they still are, but now I am more likely to buy other apples, but only one or two at a time.  I loved the warm applesauce with butter - just a little dab will do!

As I've said, I don't cook any more but that doesn't keep me from reading (and saving) recipes.

Mary Ann