Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn
Use of a tasting plate is routine for chefs when new recipes are made. Having thought about this particular recipe I think I would have used a tasting plate then added some chives to the recipe. Use of a tasting plate, chef always tastes first has the advantage for the chef of the chef tasting a really good recipe if the recipe is really good before everyone else makes it disappear. Very small quantity on tasting plate or with really good recipes like this the chef will need to wear larger clothes sooner or later. If the recipe is really good, it can be scheduled for a repeat in the near future. On Mon, 12 Aug 2019, Pamela Fairchild via Cookinginthedark wrote: > Date: Mon, 12 Aug 2019 07:57:57 > From: Pamela Fairchild via Cookinginthedark > To: cookinginthedark@acbradio.org > Cc: pamelafairch...@comcast.net > Subject: Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn > > I love that version of mashed potatoes. No wonder that it disappeared. > > Pamela Fairchild > > > -Original Message- > From: Carol Ashland via Cookinginthedark > Sent: Sunday, August 11, 2019 10:20 PM > To: Pamela Fairchild via Cookinginthedark > Cc: Carol Ashland > Subject: Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn > > I once made a casserole of mashed potatoes made the way my aunt used to make > them, which was with butter, sour cream, and cream cheese. I used the largest > casserole I had in the house, and it was totally full and hot from the oven. > I took them to a Baha'i function. I was going to get some for myself - but > they were all gone! > > Carol Ashland > carol97...@gmail.com > Sent from my BrailleNote Touch+On Aug 11, 2019 4:58 PM, Pamela Fairchild via > Cookinginthedark wrote: > > > > I don't usually respond to my own messages, but I wanted to report that the > > casserole I was worried about was a success. I brought home two servings > > from a crockpot full which would have served about 16 people when served at > > a potluck. > > > > Pamela Fairchild > > > > > > -Original Message- > > From: Pamela Fairchild via Cookinginthedark > > Sent: Saturday, August 10, 2019 11:05 PM > > To: cookinginthedark@acbradio.org > > Cc: pamelafairch...@comcast.net > > Subject: Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn > > > > I wish I had seen the Shepherd's Pie recipe before I made the decision of > > what to make with my red potatoes. However, since I also had sweet potatoes > > and ham that needed using up, I made a Mashed potato casserole. At first I > > layered the ingredients to make it appealing as you cut through it. Then I > > discovered that my cream of whatever soup wasn't going to work its way down > > through my layering and I should have added it on top of each layer, saving > > a little for the top. What a mess I had. I didn't want to lose the > > casserole. > > What to do? I dumped it all into the biggest stainless steel bowl I own, > > mixed it all up together and refrigerated it until tomorrow morning. > > Tomorrow I will fill my crockpot about half way up, put in a layer of > > American cheese, maybe as many as 8 or 10 slices, then put more casserole > > about an inch or slightly more from the top. Then I will add a nice layer > > of Cheddar cheese slices, put it on low in our church kitchen, so it will > > be warmed and ready to eat, with the cheese melted by lunch time. > > I sampled a little before putting it away, and if it doesn't dry out too > > much, and isn't super ugly, I think it will be a hit. It tastes very good. > > The layers from bottom to top were this way when I put it into the crockpot > > the first time: > > Mashed potatoes, French cut style green beans, mashed sweet potatoes with > > just a little maple syrup added in the mashing, diced ham, sweet corn, > > sweet peas, a top layer of mashed potatoes, and the creamed soup over the > > top. With it all blended together as it is, the cheese in the middle and > > on top will help add the layered aspect. Adding the cheese will make it > > not fit in the crockpot but that will give me leftovers to eat at home > > later, not all bad. If it doesn't disappear well, I will know it came out > > to be an ugly color. The soups I mixed together were cream of broccoli, > > cream of cheddar, and cream of celery, with 1 soup can of water. I wanted > > it to remain more gravy-like than soupy. That is probably why it didn't > > work its way down through the layers like I hoped it would. And the > > potatoes, I put through the ricer so they have a little texture. I tried > > not to let them clump together in the stirrin
Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn
I love that version of mashed potatoes. No wonder that it disappeared. Pamela Fairchild -Original Message- From: Carol Ashland via Cookinginthedark Sent: Sunday, August 11, 2019 10:20 PM To: Pamela Fairchild via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn I once made a casserole of mashed potatoes made the way my aunt used to make them, which was with butter, sour cream, and cream cheese. I used the largest casserole I had in the house, and it was totally full and hot from the oven. I took them to a Baha'i function. I was going to get some for myself - but they were all gone! Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Aug 11, 2019 4:58 PM, Pamela Fairchild via Cookinginthedark wrote: > > I don't usually respond to my own messages, but I wanted to report that the > casserole I was worried about was a success. I brought home two servings from > a crockpot full which would have served about 16 people when served at a > potluck. > > Pamela Fairchild > > > -Original Message- > From: Pamela Fairchild via Cookinginthedark > Sent: Saturday, August 10, 2019 11:05 PM > To: cookinginthedark@acbradio.org > Cc: pamelafairch...@comcast.net > Subject: Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn > > I wish I had seen the Shepherd's Pie recipe before I made the decision of > what to make with my red potatoes. However, since I also had sweet potatoes > and ham that needed using up, I made a Mashed potato casserole. At first I > layered the ingredients to make it appealing as you cut through it. Then I > discovered that my cream of whatever soup wasn't going to work its way down > through my layering and I should have added it on top of each layer, saving a > little for the top. What a mess I had. I didn't want to lose the casserole. > What to do? I dumped it all into the biggest stainless steel bowl I own, > mixed it all up together and refrigerated it until tomorrow morning. > Tomorrow I will fill my crockpot about half way up, put in a layer of > American cheese, maybe as many as 8 or 10 slices, then put more casserole > about an inch or slightly more from the top. Then I will add a nice layer of > Cheddar cheese slices, put it on low in our church kitchen, so it will be > warmed and ready to eat, with the cheese melted by lunch time. > I sampled a little before putting it away, and if it doesn't dry out too > much, and isn't super ugly, I think it will be a hit. It tastes very good. > The layers from bottom to top were this way when I put it into the crockpot > the first time: > Mashed potatoes, French cut style green beans, mashed sweet potatoes with > just a little maple syrup added in the mashing, diced ham, sweet corn, sweet > peas, a top layer of mashed potatoes, and the creamed soup over the top. > With it all blended together as it is, the cheese in the middle and on top > will help add the layered aspect. Adding the cheese will make it not fit in > the crockpot but that will give me leftovers to eat at home later, not all > bad. If it doesn't disappear well, I will know it came out to be an ugly > color. The soups I mixed together were cream of broccoli, cream of cheddar, > and cream of celery, with 1 soup can of water. I wanted it to remain more > gravy-like than soupy. That is probably why it didn't work its way down > through the layers like I hoped it would. And the potatoes, I put through the > ricer so they have a little texture. I tried not to let them clump together > in the stirring. The sweet potatoes I mashed with the masher. The thinning > agent for the soups wa >s potato water left over when I boiled the red potatoes. > If anybody tries this sort of vague recipe out, let me know how you liked it. > I used about two cups of each vegetable, either canned or frozen would work > but frozen is better. > > Pamela Fairchild > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn
I once made a casserole of mashed potatoes made the way my aunt used to make them, which was with butter, sour cream, and cream cheese. I used the largest casserole I had in the house, and it was totally full and hot from the oven. I took them to a Baha'i function. I was going to get some for myself - but they were all gone! Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Aug 11, 2019 4:58 PM, Pamela Fairchild via Cookinginthedark wrote: > > I don't usually respond to my own messages, but I wanted to report that the > casserole I was worried about was a success. I brought home two servings from > a crockpot full which would have served about 16 people when served at a > potluck. > > Pamela Fairchild > > > -Original Message- > From: Pamela Fairchild via Cookinginthedark > Sent: Saturday, August 10, 2019 11:05 PM > To: cookinginthedark@acbradio.org > Cc: pamelafairch...@comcast.net > Subject: Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn > > I wish I had seen the Shepherd's Pie recipe before I made the decision of > what to make with my red potatoes. However, since I also had sweet potatoes > and ham that needed using up, I made a Mashed potato casserole. At first I > layered the ingredients to make it appealing as you cut through it. Then I > discovered that my cream of whatever soup wasn't going to work its way down > through my layering and I should have added it on top of each layer, saving a > little for the top. What a mess I had. I didn't want to lose the casserole. > What to do? I dumped it all into the biggest stainless steel bowl I own, > mixed it all up together and refrigerated it until tomorrow morning. > Tomorrow I will fill my crockpot about half way up, put in a layer of > American cheese, maybe as many as 8 or 10 slices, then put more casserole > about an inch or slightly more from the top. Then I will add a nice layer of > Cheddar cheese slices, put it on low in our church kitchen, so it will be > warmed and ready to eat, with the cheese melted by lunch time. > I sampled a little before putting it away, and if it doesn't dry out too > much, and isn't super ugly, I think it will be a hit. It tastes very good. > The layers from bottom to top were this way when I put it into the crockpot > the first time: > Mashed potatoes, French cut style green beans, mashed sweet potatoes with > just a little maple syrup added in the mashing, diced ham, sweet corn, sweet > peas, a top layer of mashed potatoes, and the creamed soup over the top. > With it all blended together as it is, the cheese in the middle and on top > will help add the layered aspect. Adding the cheese will make it not fit in > the crockpot but that will give me leftovers to eat at home later, not all > bad. If it doesn't disappear well, I will know it came out to be an ugly > color. The soups I mixed together were cream of broccoli, cream of cheddar, > and cream of celery, with 1 soup can of water. I wanted it to remain more > gravy-like than soupy. That is probably why it didn't work its way down > through the layers like I hoped it would. And the potatoes, I put through the > ricer so they have a little texture. I tried not to let them clump together > in the stirring. The sweet potatoes I mashed with the masher. The thinning > agent for the soups wa > s potato water left over when I boiled the red potatoes. > If anybody tries this sort of vague recipe out, let me know how you liked it. > I used about two cups of each vegetable, either canned or frozen would work > but frozen is better. > > Pamela Fairchild > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn
That combination should work very well. Pamela Fairchild -Original Message- From: Carol Ashland via Cookinginthedark Sent: Saturday, August 10, 2019 11:22 PM To: Pamela Fairchild via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn You don't need to collect recipes, you do great on your own. I bought some stew meat from Trader Joe's Friday. I'm going to put some cream of mushroom soup in the bottom of the crock pot, then the meat, then some frozen veggies, and then some slices of cheddar cheese. I hope it works out. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Aug 10, 2019 8:06 PM, Pamela Fairchild via Cookinginthedark wrote: > > I wish I had seen the Shepherd's Pie recipe before I made the decision of > what to make with my red potatoes. However, since I also had sweet potatoes > and ham that needed using up, I made a Mashed potato casserole. At first I > layered the ingredients to make it appealing as you cut through it. Then I > discovered that my cream of whatever soup wasn't going to work its way down > through my layering and I should have added it on top of each layer, saving a > little for the top. What a mess I had. I didn't want to lose the casserole. > What to do? I dumped it all into the biggest stainless steel bowl I own, > mixed it all up together and refrigerated it until tomorrow morning. > Tomorrow I will fill my crockpot about half way up, put in a layer of > American cheese, maybe as many as 8 or 10 slices, then put more casserole > about an inch or slightly more from the top. Then I will add a nice layer of > Cheddar cheese slices, put it on low in our church kitchen, so it will be > warmed and ready to eat, with the cheese melted by lunch time. > I sampled a little before putting it away, and if it doesn't dry out too > much, and isn't super ugly, I think it will be a hit. It tastes very good. > The layers from bottom to top were this way when I put it into the crockpot > the first time: > Mashed potatoes, French cut style green beans, mashed sweet potatoes > with just a little maple syrup added in the mashing, diced ham, sweet corn, > sweet peas, a top layer of mashed potatoes, and the creamed soup over the > top. With it all blended together as it is, the cheese in the middle and on > top will help add the layered aspect. Adding the cheese will make it not fit > in the crockpot but that will give me leftovers to eat at home later, not all > bad. If it doesn't disappear well, I will know it came out to be an ugly > color. The soups I mixed together were cream of broccoli, cream of cheddar, > and cream of celery, with 1 soup can of water. I wanted it to remain more > gravy-like than soupy. That is probably why it didn't work its way down > through the layers like I hoped it would. And the potatoes, I put through the > ricer so they have a little texture. I tried not to let them clump together > in the stirring. The sweet potatoes I mashed with the masher. The thinning > agent for the soups wa s potato water left over when I boiled the red > potatoes. > If anybody tries this sort of vague recipe out, let me know how you liked it. > I used about two cups of each vegetable, either canned or frozen would work > but frozen is better. > > Pamela Fairchild > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn
You don't need to collect recipes, you do great on your own. I bought some stew meat from Trader Joe's Friday. I'm going to put some cream of mushroom soup in the bottom of the crock pot, then the meat, then some frozen veggies, and then some slices of cheddar cheese. I hope it works out. Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Aug 10, 2019 8:06 PM, Pamela Fairchild via Cookinginthedark wrote: > > I wish I had seen the Shepherd's Pie recipe before I made the decision of > what to make with my red potatoes. However, since I also had sweet potatoes > and ham that needed using up, I made a Mashed potato casserole. At first I > layered the ingredients to make it appealing as you cut through it. Then I > discovered that my cream of whatever soup wasn't going to work its way down > through my layering and I should have added it on top of each layer, saving a > little for the top. What a mess I had. I didn't want to lose the casserole. > What to do? I dumped it all into the biggest stainless steel bowl I own, > mixed it all up together and refrigerated it until tomorrow morning. > Tomorrow I will fill my crockpot about half way up, put in a layer of > American cheese, maybe as many as 8 or 10 slices, then put more casserole > about an inch or slightly more from the top. Then I will add a nice layer of > Cheddar cheese slices, put it on low in our church kitchen, so it will be > warmed and ready to eat, with the cheese melted by lunch time. > I sampled a little before putting it away, and if it doesn't dry out too > much, and isn't super ugly, I think it will be a hit. It tastes very good. > The layers from bottom to top were this way when I put it into the crockpot > the first time: > Mashed potatoes, French cut style green beans, mashed sweet potatoes with > just a little maple syrup added in the mashing, diced ham, sweet corn, sweet > peas, a top layer of mashed potatoes, and the creamed soup over the top. > With it all blended together as it is, the cheese in the middle and on top > will help add the layered aspect. Adding the cheese will make it not fit in > the crockpot but that will give me leftovers to eat at home later, not all > bad. If it doesn't disappear well, I will know it came out to be an ugly > color. The soups I mixed together were cream of broccoli, cream of cheddar, > and cream of celery, with 1 soup can of water. I wanted it to remain more > gravy-like than soupy. That is probably why it didn't work its way down > through the layers like I hoped it would. And the potatoes, I put through the > ricer so they have a little texture. I tried not to let them clump together > in the stirring. The sweet potatoes I mashed with the masher. The thinning > agent for the soups wa > s potato water left over when I boiled the red potatoes. > If anybody tries this sort of vague recipe out, let me know how you liked it. > I used about two cups of each vegetable, either canned or frozen would work > but frozen is better. > > Pamela Fairchild > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn
I wish I had seen the Shepherd's Pie recipe before I made the decision of what to make with my red potatoes. However, since I also had sweet potatoes and ham that needed using up, I made a Mashed potato casserole. At first I layered the ingredients to make it appealing as you cut through it. Then I discovered that my cream of whatever soup wasn't going to work its way down through my layering and I should have added it on top of each layer, saving a little for the top. What a mess I had. I didn't want to lose the casserole. What to do? I dumped it all into the biggest stainless steel bowl I own, mixed it all up together and refrigerated it until tomorrow morning. Tomorrow I will fill my crockpot about half way up, put in a layer of American cheese, maybe as many as 8 or 10 slices, then put more casserole about an inch or slightly more from the top. Then I will add a nice layer of Cheddar cheese slices, put it on low in our church kitchen, so it will be warmed and ready to eat, with the cheese melted by lunch time. I sampled a little before putting it away, and if it doesn't dry out too much, and isn't super ugly, I think it will be a hit. It tastes very good. The layers from bottom to top were this way when I put it into the crockpot the first time: Mashed potatoes, French cut style green beans, mashed sweet potatoes with just a little maple syrup added in the mashing, diced ham, sweet corn, sweet peas, a top layer of mashed potatoes, and the creamed soup over the top. With it all blended together as it is, the cheese in the middle and on top will help add the layered aspect. Adding the cheese will make it not fit in the crockpot but that will give me leftovers to eat at home later, not all bad. If it doesn't disappear well, I will know it came out to be an ugly color. The soups I mixed together were cream of broccoli, cream of cheddar, and cream of celery, with 1 soup can of water. I wanted it to remain more gravy-like than soupy. That is probably why it didn't work its way down through the layers like I hoped it would. And the potatoes, I put through the ricer so they have a little texture. I tried not to let them clump together in the stirring. The sweet potatoes I mashed with the masher. The thinning agent for the soups wa s potato water left over when I boiled the red potatoes. If anybody tries this sort of vague recipe out, let me know how you liked it. I used about two cups of each vegetable, either canned or frozen would work but frozen is better. Pamela Fairchild ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn
I have actually made this a few times and it turns out well. -Original Message- From: Helen Whitehead via Cookinginthedark Sent: Saturday, August 10, 2019 6:31 PM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] UPDATED SHEPHERD'S PIE From Marilyn UPDATED SHEPHERD’S PIE From Marilyn Prep Time: 30 min Total Time: 50 min Makes: 6 servings, about 1-1/2 cups each What You Need 1-1/4 lb. red potatoes, cut into chunks 3 large cloves garlic, peeled 3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided 1 lb. extra lean ground beef 2 Tbsp. flour 4 cups frozen mixed vegetables, thawed 3/4 cup reduced-sodium beef broth 2 Tbsp. ketchup Make It PLACE potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese. PREHEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes. BAKE 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 min. or until cheese is melted. From Helen. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
