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Sunday Supper Suggestion, Hamburger Pie

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!


A couple of days ago, on the way home, I made a detour. Due to the hectic day at work, I stopped (not for take out, as one might first think) at my favorite thrift store and took a look around for a little time out. As it turns out, it was a splendid day to stop, because I found this lovely cookbook.....

Portland's Palate Cookbook, inside you, will find delicious recipes!

When I got home, Terry said, I think I have seen this book before and he proceeded to read through it once again. A few minutes later, I heard things like "wow this looks good", "that sure sounds good" and finally, "You know, I think I have the bug now.".

Since the man is healthy and I knew he wasn't sick, I pretty much knew which bug he was referring to...the cooking bug. Tonight we had a delicious Hamburger Pie. Now don't let the generic name fool you, this is wonderful.

Hamburger Pie, with mushrooms, tomatoes, and cheese.
Hamburger Pie, so very delicious!

Hamburger Pie
adapted from:  Portland's Palate
375-degree oven

1 pound lean ground beef
1/4 c dry seasoned bread crumbs
1/2 c tomato sauce (1/2 of a 8 oz. can)
1 T dried minced onion
1/4 t chili powder (we used Arizona Dreaming from Penzey's)
1 egg

1 egg
1 c sliced mushrooms
1 green pepper, seeded and diced (we used a roasted pepper - love that flavor)
2 c seasoned croutons* (we made our own, see below)
1 c shredded cheddar cheese

1 large tomato, sliced

Combine the ground beef through eggs, combine well. Press into the bottom and up the sides of a 9-inch pie plate.

In a separate bowl, beat the egg, and combine with remaining ingredients except for the sliced tomato. Mix well, layer on top of the meat mixture. Top with sliced tomatoes.

Hamburger Pie, made with a hamburger crust, filled with mushrooms, cheese and tomatoes.
Hamburger Pie, ready to bake.

Bake 40 minutes or until done in your oven.

Serves 6.

Enjoy!

*Early in the day: Preheat oven to 350. Lightly butter 2 slices of bread, sprinkle with your favorite seasoning. Cut into small squares. Place in single layer on a baking sheet or pan. Place in the oven, and turn oven off. Let them dry while you are free to go about your day. When you need croutons to make dinner, just open the oven!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
weekend cooking @ beth fish reads
whats for dinner 89 @ lazy gastronome
good morning monday 117 @ darling downs diaries
the art of homemaking mondays @ strangers and pilgrims
modest mondays @ the modest mom

inspire me monday @ create with joy

Kale Apple and Carrot Slaw, cook with what you have!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have not been shy about my frugal ways, and this salad is proof that frugal can also be delicious. The act of frugal food management is preparing and enjoying food while using what you already have on hand, in a timely manner. This may include a bit of creative trial and (possible) error. But I will tell you right now, this is also a fun and delicious way to let your creative juices flow! 


Cooking on the fly is not new. Your grandmother did it every day in her kitchen. It can also be a fun journey for you to follow, as well in your own modern kitchen. I invite you to honor your family's past and, cook with what you have. 

Come on, what are you waiting for?

Kale Apple and Carrot Slaw, cook with what you have!
Kale Apple and Carrot Slaw, cook with what you have!

Kale Apple and Carrot Slaw
by the seat of my pants
serves 2-4

1 head Tucson Kale, washed, dried with center ribs removed, sliced thinly crosswise
1 apple, cored and diced small - no need to peel
1 large or 2 regular carrots, peeled and shredded
1 handful of raisins, chopped 

2 T mayonnaise
2 T sour cream or yogurt
1 T Brown Sugar
1 T apple cider vinegar
dash salt
fresh ground pepper

Kale Apple and Carrot Slaw, cook with what you have!
Prepared vegetables for Kale Apple and Carrot Slaw. 

Combine all ingredients, stirring well. Cover and let chill until meal time. 

This can be made in the morning for lunch or dinner later that day. This slaw stays crispy, with a nice crunch, and does not end up swimming in too much dressing. 

Kale Apple and Carrot Slaw, cook with what you have. Frugal ways in the kitchen.
Kale Apple and Carrot Slaw, ready to serve.

PS. Leftovers are easily turned into a main dish salad with a bit of diced ham or roasted chicken.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
full plate thursday @ miz helens
simple homestead hop @ oak hill
pretty pintastic part 149 @ the whole serving
foodie friday friends 240 @ wine lady cooks
foodie friday @ rattlebridge farms
friendship friday @ create with joy
weekend potluck 266 @ mommys kitchen
weekend cooking @ beth fish reads
whats for dinner 89 @ lazy gastronome
souper sundays @ kakakai kitchen
good morning monday 117 @ darling downs diaries
the art of homemaking mondays @ strangers and pilgrims
modest mondays @ the modest mom
inspire me monday @ create with joy

Sunday Supper Suggestion, Cream Cheese Banana Bread.

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

I made this bread for sharing at our Sunday dinner. It is delicious! Deliciously different, with or without walnuts. The recipe is great for our family as we have nut lovers and those that do not eat nuts. Anytime a recipe results in two loaves, it is so easy to please everyone...This recipe will also adapt very well to whole grains baking.

Cream Cheese Banana Bread, with our without nuts.
Cream Cheese Banana Bread

Cream Cheese Banana Bread
adapted from: Mel's Kitchen Cafe
makes 2 loaves
350-degree oven

1 1/2 sticks butter (3/4 c)
1 8oz block cream cheese
1 1/2 c sugar

3 large bananas (1 1/2-2 c)
2 eggs
2 t vanilla

3 c flour - next time I will use a 50/50 mix of all-purpose and whole grain flours
1 t baking soda
1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1/8 t nutmeg

1 T sugar
1/4 t cinnamon

1 c finely chopped walnuts if desired

Cream butter, cream cheese and sugar together until fluffy. Beat in eggs, bananas, and vanilla. Next, add flour through nutmeg. Mix well.

 Prepare 2 8X4 loaf pans. Place half the batter into one of the pans, combine the sugar and cinnamon, sprinkle over top of dough.

Add walnuts to the remaining batter, mix gently, spread in the loaf pan.

Bake 45-55 minutes, or until done in your oven. Let cool 5 minutes in the pans, turn out to cool completely.

Cream Cheese Banana Bread, equally delicious with or without nuts.
Cream Cheese Banana Bread, with and without nuts!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
weekend cooking @ beth fish reads
whats for dinner 89 @ lazy gastronome
good morning monday 117 @ darling downs diaries
the art of homemaking mondays @ strangers and pilgrims
modest mondays @ the modest mom
inspire me monday @ create with joy

Cilantro Brown Rice and Red Potatoes, fast and easy in your EPC!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I love rice and potatoes together. And this brown rice with red potatoes side dish was delicious. It is also very easy, just throw everything into your InstaPot or Electric Pressure Cooker. Cilantro added before serving adds a delicate herb flavor that goes with most everything. 

We enjoyed Cilantro Brown Rice and Red Potatoes with Three Ingredient Pineapple Thai Chicken, but the flavor of this rice dish will compliment any main dish you serve it along side. While pineapple and rice are natural taste partners this side dish will complement any bold flavored main dish.  

This is a side dish we will enjoy again and again.

Cilantro Brown Rice and Red Potatoes, fast and easy using your Electric Pressure Cooker
Cilantro Brown Rice and Red Potatoes.

Cilantro Brown Rice and Red Potatoes
by the seat of my pants

1 c brown rice
1 2/3 c water or broth
1/2 t salt
1/2 t garlic salt
2 large red potatoes

1-2 bunches fresh cilantro

Cut potatoes into 1 1/2 inch chunks and place in the bottom of the pressure cooker. Add rice, salt and garlic salt and the broth or water. 

Set for 18 minutes cooking time. When cooking is finished, allow pressure to release naturally for 10 minutes. 

Remove the leaves from enough cilantro to make 1 packed cup of cilantro leave. Mince cilantro and set aside. 

When 10 minutes have lapsed, oven valve and let remaining pressure release. Remove lid from cooker, and fold in the minced cilantro. Serve.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
homestead hop 45 @ salt in my coffee
simple homestead hop 95 @ oak hill
full plate thursday @ miz helens
weekend potluck @ sweet little birdbird
foodie friends friday @ wine lady cooks
friendship friday @ create with joy
foodie friday @ rattlebridge farms
pretty pintastic party @ the whole serving
weekend cooking @ beth fish reads
whats for dinner 89 @ lazy gastronome
good morning monday 117 @ darling downs diaries
the art of homemaking mondays @ strangers and pilgrims
modest mondays @ the modest mom
inspire me monday @ create with joy
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