So much to cook, so little time


Penny’s Pantry Penny Case


I had a call from Blake Hamer the other day. She wanted to know how to make cabbage and noodles so she could make it for her friend and herself for dinner.

I told her how I made mine with kielbasa and sometimes onions, green peppers, carrots, and celery. I love it when people call or write about a recipe they want. With all the cookbooks I have, I can usually find anything you need.

I bought some country ribs, so I’ll barbecue them one day this week. Lots of times I’ll put them in my slow cooker, but I’ll make these in my oven. I still want to get some spare ribs to barbecue.

My annual Class of 1964 party is coming up. My cousin wants me to make chicken paprikash for it, but it’s a lot of work — but I decided I’ll make it for him, his wife, and my good friend, along with some cole slaw. We can have a good visit and delicious food. I’ll probably make my veggie pizza to take to our party. It’ll be nice to see everyone again. (For my classmates, the reunion will be at 5 p.m. on Friday, Aug. 25 at the Pittsfield Community Hall.)

Remember, the Lorain County Fair is coming up. Enjoy all the goodies you love to eat! Until next time, enjoy these recipes.

Amish Yumasetta

• 1 1/2 lbs. ground beef

• Salt to taste

• 1/4 tsp. pepper

• 8 oz. wide noodles, cooked and drained

• 1/2 cup diced celery

• 1 (10 oz.) can cream of chicken soup

• 1 (10 oz.) can tomato paste

• 1/2 lb. grated cheddar cheese

Preheat oven to 350 degrees. Brown meat and season with salt and pepper. Drain grease. Cook and drain noodles. Place a layer of noodles in a two-quart casserole dish, then one layer each of meat, celery, soup, tomato paste and cheese. Repeat until all the ingredients are used up, ending with a layer of cheese. Bake uncovered of one hour.

Quick Fried Fish

• 1 lb. fish fillets

• 1/2 cup canned evaporated milk

• Salt and pepper

• 1/2 cup flour

• 1/4 cup oil

Dip fillets in milk; sprinkle with salt and pepper and coat with flour. Fry in hot oil until golden brown, turning fish once. Total cooking time shouldn’t be more than six to seven minutes.

Six Layer Dinner

• 2 cups raw shredded or sliced potatoes

• 2 cups chopped celery

• 2 cups browned ground beef

• 1/2 chopped onion

• 1/2 green peppers, chopped

• 2 cups tomatoes, peeled and chopped

• 2 tsp. salt

• Pepper

Layer ingredients in a casserole dish in the order given. Sprinkle each layer with salt and pepper.Top with tomatoes. Bake at 350 degrees approximately two hours.

Macaroni Beef and beans

• 1 1/2 lbs. ground beef

• 1 1/2 tsp. salt

• 1/4 tsp. pepper

• 2 cups cooked macaroni

• 2 cups canned diced or whole tomatoes

• 1 canned kidney beans

Brown ground beef. Add seasonings. Mix remaining ingredients. Bake at 350 degrees for one hour.

Croutons

• 1 loaf frozen bread

• 1 1/4 cups butter or margarine

• 1 tsp. pepper

• 1 tsp. garlic salt

• 1/2 tsp. celery salt

• 1 heaping tbsp. bacon bits

Cut frozen bread into half-inch cubes. Melt margarine and add remaining ingredients. Pour over bread cubes. Toast at 275 degrees until crisp.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at news@theoberlinnews.com.

Penny’s Pantry Penny Case
http://theamherstnewstimes.aimmedianetwork.com/wp-content/uploads/sites/43/2017/08/web1_penny-case.jpgPenny’s Pantry Penny Case