Tuesday, July 20, 2010

Recipe of the "Week"

As I look at the picture & contemplate our recipe for this week, I'm beginning to drool.  Thankfully, I have a napkin here, so I'm able to catch it before I mess up my shirt.  This is another one that I grew up on, & also another one that Michael raves over.  The secret to this one is to let it cook long enough.  It must simmer for 1 1/2 to 2 hours or it won't be the right consistency & flavor.  My Granny used to always make this for me; this has always been my well-known favorite, & I hope it becomes one of yours!

Creole Sauce & Rice (w/Cornbread Casserole*)


-1 lb. ground beef
-1 onion
-1 small bell pepper (or 1/2 large bell pepper; I can never seem to find small bell peppers.)
-1 can tomato paste
-2 1/2 cans water (using the now-empty tomato paste can)
-1 T sugar
-salt, pepper, garlic (powder or dry minced - I use dry minced.)


-Cook meat until it's brown & very crumbly (remember from previous posts that I am NOT a fan of big gobs of meat or veggies!).

-Mince the onion & bell pepper (again, big gobs are yucky!  My Cuisinart chopper is very handy for this).

-Add the onion & bell pepper to the meat & cook until the onions are clear.

-Add all other ingredients & combine well.  (It takes a little bit of stirring for the tomato paste to blend.)

-Reduce heat, cover, & simmer for 1 1/2 to 2 hours until thick.  (The longer it cooks, the better it tastes.  It should NOT look like spaghetti sauce, it should have a more "spreadable" consistency.)

-Serve over cooked rice, topped with parmesan cheese (of course, being a HUGE cheese fan, I use lots of parmesan!), with a side of English peas & cornbread casserole.  A pear salad or fruit salad are nice desserts with this meal.

Ingredients for Cornbread Casserole:

-1 box of Jiffy cornbread mix
-1 can cream corn
-1 egg
-1/3 c. milk

Directions for Cornbread Casserole:

-Preheat oven to 400 degrees.

-Line a 9"x5" loaf pan with foil & grease with cooking spray.

-Combine all ingredients in a medium bowl.  (It will be lumpy, but all ingredients should be incorporated well.)

-Pour the batter into the loaf pan & bake 15-25 minutes.  It's done when the top of the loaf has turned a golden brown in spots.

*Note:  Whereas the Creole Sauce & Rice recipe originated (for me) with Granny, I got the Cornbread Casserole recipe from Mrs. Judy from GCBC!  Thanks to you both!

P.S.  Follow this link to Heavenly Homemaker for a parade of wonderful recipes!