September’s meal for Refuge Ministries, Mexico, Missouri was an old favorite of ours which was published in the Centennial Baptist Church cookbook shared by Frankie Levingston, the mom of my dear high school chum, Sharie Levingston.
1 lb ground beef (i use our home raised fully grass-finished beef)
2 cups pasta
3 cups chopped tomatoes or 1-15 oz can sauce
1/2 cups chopped onion
1/4 cup chopped peppers (we prefer green beans, okra, or such)
1/4 cup Parmesan cheese, grated
1 cup cubed cheese (use your favorite)
Prepare pasta as per package instructions, drain, set aside. While pasta is boiling, brown ground beef in a large skillet with chopped onions, add tomatoes or sauce, with optional vegetables. Stir to just mixed, then add pasta. Mix carefully then sprinkle about 1/4 cup Parmesan cheese over top along with the cubed cheese. Replace lid and put on low heat until cheese starts to melt. Serve over bed of lettuce if desired.
Prep time: 25 minutes
Author: Frankie Levingston, Centennial Baptist Church (Mexico, MO) cookbook.
My photos show this recipe multiplied by 10 to prepare enough for the Refuge plus have some meals to deliver to friends and neighbors who are recovering from surgeries.
Hope you enjoy preparing and serving this easy, inexpensive, and tasty dish.
Sorry that there are no photos, but have received requests for this recipe, so am publishing ahead of those. Next time i prepare this delicious recipe, i’ll take and add photos to this entry.
Egg Noodles w/Sausage & Kale*
3 tablespoons olive oil
1 lb lamb or beef sausage
½ lb kale, tough stems and center ribs discarded and leaves coarsely chopped (or spinach)
½ lb dried egg noodles
2/3 cup water
½ cup Parmesan cheese
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
Meanwhile, blanch kale (or spinach) in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large slotted spoon, drain over pan, and add to cooked sausage in skillet. Sauté, stirring frequently and scraping up any brown bits from bottom of skillet. Return cooking water in pot to boil and cook egg noodles in boiling water, uncovered, until al dente. Add noodles to skillet with a slotted spoon and ½ cup reserved cooking water if necessary, tossing until combined. Stir in cheese and thin with additional cooking water in desired. Serves 6.
Tips: Retain some of the noodle cooking water and add to any leftovers for easier warming up. As always, use eggs (for making noodles) from pastured hens and sausage from grass-finished animals for best nutrition and flavour. Grow your own or buy the greens from your neighbour. I make beef sausage a few days ahead and freeze; time allows the spices; salt, sage, black pepper, to meld with the ground beef.
2 cups unbleached white or whole wheat flour
3 egg yolks
2 teaspoons salt
1/4 to 1/2 cup water
Make a well in center of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-tin rectangle on well-floured cloth-covered board. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month.
Use these noodles for the Egg Noodles w/Sausage & Kale Recipe.
My son was required in one of his classes at uni to take subscription of the Wall Street Journal. We had taken it for years, but it had gotten so expensive we’d dropped. However, as a student, he could receive it for $50 a year!
Once in a while a fabulous recipe which meets my criteria is published and i nab it and usually tweak it just a bit. Here’s one i found just last week.
The original version is pictured far below, but here’s what i did:
1 1/2 cups finely chopped onion
3 cloves garlic
Sauté these in a medium hot skillet with 2 tablespoons butter, then add mushrooms and lettuce until softened – all in all about 6 minutes. Don’t let it burn!
1 cup diced mushrooms
2 cups snipped fresh spinach
Add these items to the above skillet until softened
2 lbs grass finished ground beef
1 cup finely ground bread crumbs (i used what i had leftover from a failed baking experiment)
2 egg yolks from farm fresh eggs (save the whites for scrambled eggs in the morning)
1/2 cup ketchup
3 tablespoons brandy (i discovered that brandy is a substitute for bourbon)
Mix together, by hand, all these ingredients to make the loaf.
FOR THE GLAZE:
While the meatloaf is cooking, whisk together 1 tablespoon Bragg’s Liquid Aminos, 2 tablespoons unprocessed organic sugar like Florida Crystals, 1/2 cup ketchup, and 4 tablespoons farm fresh milk in a small bowl. After meatloaf has baked about 6 minutes, remove it from the oven and brush glaze over top.
Return pan to oven and bake until meat is just cooked through, or internal temperature reads 145-150 degrees on a meat thermometer. Making a 2-lb loaf, mine cooked for about 30-35 minutes in a 400ºF oven. Remove from over and let cool slightly.
Sometimes a stumbled upon recipe in a catalogue or magazine or flyer really resonates with your family and it becomes part of the regular menu lineup. This casserole is one such that i found probably 20 years ago. The beauty of it, is that it is easily modified to accommodate your own tastes and whatever you have on hand (within reason of course!)
The original recipe is pictured way below, but the one i made yesterday included my home raised green beans and home grown grass finished ground beef. For chopping the vegetables i use a mini food chopper and even chop the green beans if i’m preparing for Sunday’s meal with Allen’s 98-year-old Aunt June. She has lost her teeth and can’t keep track of dentures – so it is what it is.
Family sized version:
2 lbs grass-finished ground beef
1 medium sized onion – chopped
3 medium sized carrots – chopped
1-2 cups Asian long pole green beans – chopped
1 24 oz jar of Eden Organic tomatoes (normally i use my home raised tomatoes, but i’ve already run out!) Eden’s brand is excellent, but, honestly, to open them, i either need my stout son, Dallas, to do it, or i go get my long handled Channel Lock pliers. It’s really ridiculous.
2 cups of your favourite cheese, divided – 1 1/2 cups to stir into veggie/beef mix, 1/2 cup to top off the casserole. Or stir in 2 cups of cheese to melt – whatever your choice!
Brown the ground beef in a 4 quart pot and add all the vegetables, including the tomato sauce, throw in maybe a tablespoon of salt (check your tomato sauce – it may already have salt in it – i try to use straight tomatoes) and a teaspoon of black pepper -whatever suits ya, and let it simmer for 20 minutes or so. Add 1 1/2 cups of your favourite cheese and stir to melt.
Once the mix is ready, pour into a 9×13 inch pan, level it off, then top with biscuits. I make my own, but you can buy some to use. Then sprinkle about a cup of shredded cheese on top. Then add a sprinkling of parsley, basil, or oregano if you like.
Bake in a preheated oven of 375 F for about 28 minutes until cheese is melted and biscuits are golden brown. This makes 6-8 servings. Takes about an hour to make and bake, but if there are leftovers, it’s still a time saver. What does it cost? that will totally depend on the quality of ingredients you purchase.
Allen had his checkup on 8 August. Doctor’s orders full in work. There I was upsetting the cart trying to make things run more smoothly in anticipation of the previous call of a 10 week recovery . Thank goodness all is back to normal. Only 17 days. So many prayers – powerful!
As a dear friend says: “Absolutely AMAZING!!! Wow, what favor from our Creator!”