Long before I knew you could make Beef Stew from scratch, there was Dinty Moore. Beef, Gravy, Potatoes, Carrots…..and some other stuffs. 🙂 I’ve had this recipe since back in the AOL days and it has become my favorite.
We’re watching the Kansas City Royals tonight play in the World Series! I’m making a Turkey Breast and Homemade Rolls so we can have some yummy sandwiches for dinner!
I’m using a simple half Turkey Breast and roasting it in the oven with some aromatic vegetables…..a cut up Onion, Carrot and Celery (all old and fading in my crisper drawer). It is SO EASY to just roast up a small turkey breast for a great dinner and there’s enough for leftovers for lunch the next day! I am using 2 vintage Pyrex pans, one upside down on top of the other, (like a lid) to keep the Turkey Breast moist while cooking.
These Yummy Rolls are made in my bread machine on the dough cycle. It is a Parker House Roll recipe from the Food Network and one of my favorite chefs, Bobby Flay.
I’m going to spread some Pear and Cranberry Conserve on the sandwich….I hope it tastes good! I made this a few weeks ago and actually processed the conserve in my Pressure Canner.
Today is also New Skylights Day! The new ones are NOT the same as the old ones……so we’ll see how they are.
Sandwich turned out delicious!
Finding some old vegetables in the refrigerator is a perfect time to make up a big pan of Pot Pie! Chicken, Pork, Beef, Turkey….or just Vegetable! Who doesn’t love gravy and vegetables and delicious meat covered with a crust?!
Making a Pot Pie is a great way to use up some of the tired vegetables in your refrigerator. Use your favorite combination, but Onion, Carrot and Potato are common.
- Several cups of chopped vegetables. (Onion, Celery, Carrot, Red or Yellow Pepper, Corn, Green Beans, Peas, Potato all work well)
- 1/2 Pork Tenderloin piece
- 2 slices Bacon
- 1 T. Butter
- 1 T. Olive Oil
- 2 cups Broth
- Salt and Pepper
- 1/4 cup flour
- 1 prepared pie crust
- 12 inch Lodge Cast Iron Pan
- Chop up the vegetables into bite sized pieces.
- Chop up 1/2 a Pork Tenderloin into bite sized pieces.
- Fry up Bacon and remove. Retain the bacon grease.
- Saute Pork Tenderloin until just browned. Remove from Pan and set aside.
- Add Olive Oil and Butter, Saute all vegetables until starting to brown. Sprinkle Salt and Pepper on Vegetables.
- Sprinkle with 1/4 cup flour and keep stirring until vegetables start to thicken and clump.
- Add the meat back into the pan.
- Add 2 cups broth and stir until thickened.
- Cover with the prepared pie crust.
- Bake at 400* for 45 minutes. Let cool a few minutes before eating.
- I serve with cold fruit