Today’s recipes are in answer to a request from Cathie for some recipes for two people. I got these from my Company’s Coming Cooking For Two cookbook. The broccoli ham strata is made the night before and refrigerated overnight. It is a great way to enjoy both broccoli and ham. Oven beef stew makes a great meal in one dish with lots of vegetables. The teaspoon of horseradish adds great flavour. Shepherd’s pie is a good way to use up leftover mashed potatoes. If you cook potatoes specifically for this, add a bit of salt and milk to make them creamy. You can use beef broth instead of bouillon powder and water.
In honour of Remembrance Day, my daughter, Allison, asked her kindergarten class to complete this Recipe for Peace. Allison created the recipe with the amounts and asked them to put which ingredients they thought would be best. They worked in groups and then came up with the finished recipe as shown below. She read them a read-aloud Peace Book that talked about having enough pizza for the entire world, so that’s why they thought of pizza for one of the ingredients. I found it interesting and asked if I could share it.
Broccoli Ham Strata
- 2 ½ – 3 white bread slices
- 1/3 cup grated sharp cheddar cheese
- 5 oz. frozen chopped broccoli
- 3 slices ham
- 2 large eggs
- ¼ cup milk
- 1 ½ tsp. finely chopped onion
- 1/8 tsp. salt
- 1/16 tsp. ground mustard powder
Lightly grease a 9x5x3-inch loaf pan. Remove crusts from bread. Thaw and drain broccoli well, patting it with a paper towel to remove the excess moisture. Dice the ham. Layer the bread, cheese, broccoli, and ham in the loaf pan. Beat eggs in a bowl then add the milk, onion, salt, and mustard, beating together really well. Pour over the ingredients in the loaf pan. Cover the pan and refrigerate overnight so that the ingredients blend together well. Preheat oven to 325. Remove cover and bake for 45 to 55 minutes until set. Let stand for 5 minutes before cutting and serving.
Oven Beef Stew
- ½ lb. stewing beef
- 2 medium sized potatoes
- 2 medium carrots
- 1 medium onion
- ½ cup sliced celery
- 1 – 14 oz. can tomatoes with juice
- 2 tsp. white sugar
- 2 tsp. beef bouillon powder
- 1 tsp. horseradish
- ½ tsp. salt
- 1/8 tsp. pepper
- 1/3 cup water
Trim beef of fat and cut into bite sized pieces. Cut vegetables into bite sized pieces, too. Mash the tomatoes. Preheat oven to 300. Place beef in an ungreased 2 quart casserole dish and then add the vegetables. Combine the rest of the ingredients in a bowl, stirring well. Pour over the beef. Cover and bake for 2 ¼ to 3 ½ hours until beef is very tender.
Shepherd’s Pie
- 1 tsp. cooking oil
- ½ lb. lean ground beef
- 1 ¼ cups chopped onion
- 1/3 cup water
- 2 tsp. beef bouillon powder
- 1 medium carrot
- 1/8 tsp. garlic powder
- ¼ tsp. Worcestershire sauce
- Sprinkle each of salt and pepper
- 1/3 cup frozen peas
- 1 ½ cups cooked mashed potatoes
- Sprinkle of paprika
Dice or thinly slice the carrot. Heat oil in frying pan. Add ground beef and onion. Fry until beef is browned and onions are tender, stirring constantly. Drain grease off. Combine the next 7 ingredients in saucepan. Stir and heat to boiling. Reduce heat and cook slowly until carrot is tender. Preheat oven to 350. Add peas and cook for 2 to 3 minutes. Add ground beef mixture and stir well. Pack into 8×6-inch greased casserole dish. Cover with mashed potatoes and sprinkle with paprika. Bake uncovered for about 30 minutes. Serve.
Our Recipe For Peace
- 2 cups love
- 1 cup hugs
- ½ cup kisses
- 1 tablespoon of being free
- ½ teaspoon of pizza’
- 1 pinch of hope
Mix together, bake at 350. Serve and enjoy!
HINT: When seasoning a salad use sea salt mixed with a little olive oil and it will stay crunchy when combined with the dressing.
FOOD FOR THOUGHT: When joy grows stress shrinks.
