This week's Menu of the Week comes from our cookbook, Comfort Foods, a title that's filled with stick-to-your-ribs recipes that'll remind you of big family suppers at Mom's or Grandma's house.
With recipes for every meal of the day from breakfast to dessert, it's one of our favorite collections. We've picked a sampling of recipes that sum up the best of the book...follow us on Twitter and get a recipe EVERY DAY this week or click over to our Online Recipe Box for LOTS more from Comfort Foods!
Sunday Beef & Noodles
Peggy Donnally of Toledo, Ohio shared this recipe with us. She writes, "Noodles and potatoes...my idea of heaven on a plate!"
2-lb. beef chuck roast
4 c. beef broth
1 c. onion, chopped
2 t. onion powder
1 t. garlic powder
1 T. dried parsley
salt and pepper to taste
16-oz. pkg. extra wide egg noodles, cooked
mashed potatoes
Place roast in a slow cooker. Combine broth, onion and seasonings; pour over roast. Cover and cook on low setting for 6 to 8 hours. Remove roast; slice and return to slow cooker. Add noodles to slow cooker; heat through. Serve over mashed potatoes. Serves 6 to 8.
Polly's Mashed Potatoes
This recipe was shared with us by Holly Hansen from Joliet, Montana. She writes, "This recipe is requested every time we have a potluck at our church. It is made by a sweet lady, Polly, who's an excellent cook...all the kids absolutely love these potatoes! Polly owned a restaurant for 14 years while raising 8 children and is a sweet grandma who reminds everyone of their own grandmas."
8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1-oz. pkg. buttermilk ranch salad dressing mix
5 lbs. potatoes, peeled, cubed and cooked
Optional: 2 to 3 T. milk
In a very large bowl, mix together cream cheese, butter and dressing mix with an electric mixer on medium speed. Add potatoes; beat until creamy and fluffy. If potatoes seem too dry, add milk a little at a time. Makes 10 to 12 servings.
Gram Walker's Smothered Chicken
Dawn Raskiewicz of Alliance, Nebraska shared her grandmother's recipe with us. She writes, "Grandma always prepared this chicken recipe when we went to her house...it's been passed down to my mom and me. I have so many special memories of eating this meal with my family."
3 to 4 lbs. chicken
1 c. all-purpose flour
salt and pepper to taste
1/2 c. margarine
2.1-oz. env. chicken noodle soup mix
10-3/4 oz. can cream of mushroom soup
12-oz. can evaporated milk
1 t. poultry seasoning
dried parsley to taste
Dredge chicken pieces in flour; sprinkle with salt and pepper. Melt margarine in a large skillet over medium heat. Fry chicken until golden on both sides; transfer to a greased 13”x9” baking pan. Sprinkle with soup mix; pour mushroom soup over top. Combine evaporated milk, seasoning and parsley in a small saucepan over medium heat; heat through without boiling. Pour over chicken. Bake, uncovered, at 350 degrees for 30 minutes, or until juices run clear. Serves 4.
Warm Apple Cake & Caramel Sauce
Shared by longtime Gooseberry Patch family member, Stacie Mickley, this dessert is amazing when served warm out of the oven and drizzled with the homemade sauce below...try it with a scoop of vanilla ice cream too!
1 c. all-purpose flour
1 c. sugar
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1 egg, beaten
2 c. apples, cored, peeled, and shredded
1/4 c. chopped walnuts
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; set aside. Mix together egg and apples; add to flour mixture. Stir in walnuts. Spread in a lightly greased 8"x8" baking pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted near center comes out clean. Serve warm, drizzled with Caramel Sauce. Makes 9 servings.
Caramel Sauce:
1/2 c. brown sugar, packed
2 T. all-purpose flour
1/8 t. salt
1 c. water
1 T. butter
1/4 t. vanilla extract
Combine brown sugar, flour and salt in a small saucepan. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook for one to 2 minutes, until thickened. Remove from heat; stir in butter and vanilla.
Want to learn more about Comfort Foods or
add it to your cookbook collection? Click below!
