Wednesday, February 25, 2015

Beef Pinwheel Rolls

Dan messaged me with a request for this recipe, which he called "Beef Cinnamon Rolls." (They do kinda resemble cinnamon rolls, so...) Mom would make these rolls for dinner every now and then when we were kids. You can mix it up a little by altering the meat in the filling or changing the kind of soup you use -- the original recipe used vegetable soup, but Mom liked Golden Mushroom better.

1 lb. ground beef
a few tablespoons onion, finely minced
1 10.75-oz can Golden Mushroom soup, divided
1 recipe Biscuits Supreme (or be lazy and mix up a batch of Bisquick instead)

In a nonstick skillet, cook minced onion until just translucent. Add beef and cook until browned, draining excess fat from pan. Add half the can of Golden Mushroom soup (undiluted) and stir until beef mixture is heated through. Remove from heat.

Preheat oven to 450 degrees and lightly grease a baking sheet. Prepare Biscuits Supreme dough or Bisquick. On a lightly floured surface, pat dough out into rectangle. Spread top with beef mixture and gently roll up, sealing edges well to keep dough from unrolling. Cut roll into slices about ¾" thick and place on baking sheet. Bake about 15 minutes or until rolls are browned. Heat the rest of the Golden Mushroom soup (undiluted) and ladle over tops of rolls as a sauce. Serve immediately.

Probably serves 6-8.

Contributor: Karin Buck

Sunday, February 22, 2015

Creamed Potatoes and Peas

This is comfort food (carbs covered in fat) at its most basic. Mom says there are several ways to make this, but here's the one I wrote down. Also, if you want to make Julie happy there are few easier ways than to serve her this as part of a homemade meal.

I'm too lazy to eyeball amounts in this recipe, but expect to use a lot more milk than you do butter and flour. And if you're using frozen peas, don't cook them a long time; just dump them in, let them heat up, then drain.

Red or yellow potatoes, peeled and cut into 1" chunks if large, left whole if tiny
Salt and pepper to taste

In a large pot of boiling salted water, cook the potatoes until nearly done, then add peas and cook just until peas are heated through. Drain and set aside. In a saucepan large enough to hold the potatoes and peas, cook equal amounts of butter and flour until bubbly, but not browned. To this roux, add milk, stirring mixture constantly with a whisk until it makes a fairly thick sauce. Turn drained potatoes and peas into sauce and stir well to combine, adding salt and pepper to taste. Serve immediately.

Contributor: Karin Buck