Forty-seven days of cooking at home gives a new perspective to the things one enjoys about eating out.
One challenge during that time was recreating “bar food” that we would enjoy occasionally in a pub, if said pub had traditional “bar food,” that is.
A “Cheers” bar type atmosphere where everyone knows your name is enhanced by real, home-cooked, stick to your ribs food to offer with a beverage. And if it’s prepared in a big enamel roaster, and is free to all who are hungry, that’s even better.
Here are some ideas you might want to try at home.
CHEESEBURGER SOUP
Makes 8 servings
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
8 ounces process American cheese, cubed (2 cups)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
(Recipe courtesy of “Best of Taste of Home: The First 10 Years,” Reiman Publications)
CHURCH SUPPER SLOPPY JOES
Makes 50 servings
7 pounds lean ground beef
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1/2 cup packed brown sugar
2 tablespoons prepared mustard
6 cups tomato sauce
1/2 cup white vinegar
2 to 3 teaspoons minced garlic
Salt and pepper to taste
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
Hamburger buns
(Recipe courtesy of “America’s Best Church Supper Recipes,” Reiman Publications)
SHREDDED FRENCH DIP
Makes 10 servings
1 boneless beef chuck roast (3 pounds), trimmed
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 teaspoon beef bouillon granules
8 to 10 French or Italian rolls, split
(Recipe courtesy of “The Revised Taste of Home Cookbook,” Reiman Publications)
SUNDAY FRIED CHICKEN
Makes 4-6 servings
2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons salt
2 tablespoons ground mustard
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon celery salt
1 tablespoon pepper
1 teaspoon ground ginger
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 broiler/fryer chicken (3 to 4 pounds), cut up
Vegetable oil
(Recipe courtesy of “Best of Country Chicken,” Reiman Publications)
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