Yum-O, Suzie!

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The mind is a weird and mysterious place

If I did this, I'd use frozen carrots and peas, the packet, powdered milk and potato flakes, clean well water, sounds like you probably used stew meat, thankfully I have the baking dishes to pull it off with if I had the recipe and the interest, the interest is just casual at this point, though this is within My skill set.

My mom was an excellent cooking teacher when it came to cooking, She should have taught cooking to kids, even if mom did in Her later years burn both ends of the candle to so to speak.

At age 12 I could cook better than other kids My age, but then I earned a cooking merit badge in the boy scouts at about 6000' in elevation, I had to cook My own breakfast on a brick camp stove, later that day I earned a First Aid Merit Badge while some poor 16yr old had been trying for a week I was told with no success, I'd done this in a couple hours, I was also qualified in setting up the orange pup tent I slept in too.

I used ground beef. I'm guessing that's what the Brits call "mince" (from the packet). I think stew meat would work well, too.

I've decided to type up my recipe using this packet as the starting point. I just don't know when that will happen.

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~Sue~

Ground meat tends to be a finer grained than mince.

Suzie, Looking at your pie it would appear to have just a little too much liquid in it - you want just enough to bubble through as you cook then caramelises a bit at the edges.
I normally use a half and half mix of mince and stewing meat - flash the lumps off in a very hot, dry, frying pan before adding them to the rest of the ingredients.
Another trick is to grate a small quantity of cheese over the top in the last few minutes of cooking.

Most certainly a great cold weather dish. I find even better if you do a large(ish) one the portion it up and freeze the extra portions.

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Ground meat tends to be a finer grained than mince.

Suzie, Looking at your pie it would appear to have just a little too much liquid in it - you want just enough to bubble through as you cook then caramelises a bit at the edges.
I normally use a half and half mix of mince and stewing meat - flash the lumps off in a very hot, dry, frying pan before adding them to the rest of the ingredients.
Another trick is to grate a small quantity of cheese over the top in the last few minutes of cooking.

Most certainly a great cold weather dish. I find even better if you do a large(ish) one the portion it up and freeze the extra portions.

I just make a batch of the meat mixture and freeze the extra in portions, and make the mash on eating day.
For the mash, I sometimes, if I have a couple of ounces of cheese, frequently Cheddar, that needs using, I grate it into the mash with a teaspoon of mustard.
Also I make the surface of the mash uneven by running a fork over it, it ends up with the ridges browned off nicely.

Suzie, Looking at your pie it would appear to have just a little too much liquid in it - you want just enough to bubble through as you cook then caramelises a bit at the edges.

The recipe said to mix the seasoning packet with 300 ml of water, which I converted to 10 ounces. Next time I'll use 8 oz.

Another trick is to grate a small quantity of cheese over the top in the last few minutes of cooking.

I've seen this in most recipes but decided not to do it. No particular reason for my decision.

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~Sue~

300ml (10oz) does sound rather generous, as there is bound to be some fluid coming from the meat & veg, not to mention any butter/oil/fat added. As with all thinks in the kitchen (especially when cooking for one's self) there is always the chance to modify the recipe to suit one's taste.

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

I made a batch in my slow cooker. It was good.

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Made some potato soup in the slow cooker. It was vegan until I added the evaporated milk. Had a couple of bowls with saltine crackers. It was good.

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Fry some onions slices in olive oil, pour some mashed potatoes on it, add some salt and mash all together. This is the recipe of "patate alla triestina".
Tullio

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I've seen "sandwiches" made without bread before. Many of them are not something I would try. As for this pickle-bread sandwich, I probably wouldn't try it. I'm very particular when it comes to the taste of pickles.

For everyone else here, what would you substitute for bread? I'll start with a simple suggestion - lettuce. Any kind of lettuce. But of course this is not original. I think a lot of these lettuce sandwiches are called "wraps."

Here's something I'd never heard of, a sandwich that does not use bread of any type, it uses a Giant Kosher Pickle from Elsie's instead...

https://www.ebaumsworld.com/articles/sandwich-shop-makes-sandwiches-with-pickles-instead-of-bread-and-holy-shit-holy-shit-holy-shit/85933394/

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~Sue~

This is good but the toffee is a bit sweet.

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I was thinking about making burritos last night for lunch or supper. Now watching some tv on one of the digital PBS channels. The shows host had lunch with a kind of flat bread in a Ethiopian village. The foods that went with it reminded me of burrito filling. So now I have taken a(n) inventory of the refrigerator and discovered I have no lettuce. I have cabbage for cabbage soup tomorrow. But no lettuce for today. So a trip to the produce market a.k.a. grocery store.
But before that I will do some window shopping at Sam’s Club. Never know what ideas 💡 or things I will find there.

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I'm going to be making enchilada casserole very soon. Just like enchiladas only you layer the ingredients in a baking dish. So much easier.

I don't make it often enough. The same applies to the other Mexican foods I cook (burritos, tacos, chili relleno casserole, et. al.).

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~Sue~

A version of the Girl Scout Recipe "Campfire Stew".

A handful of Hamburger or Steak or other beef.
Brown meat in skillet. Campfire is optional ;)

Once the meat is ready add
1 can of vegetable beef soup (any brand, I use generic).

Around 3-4 cans of vegetables. I usually but not always drain the cans so my stew doesn't turn into soup.
Green Beans
Corn
Peas
Mixed Vegetables

Salt to taste OR
Use a package of Taco Seasoning to make it a "Taco bowl".

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A proud member of the OFA (Old Farts Association).

I finally made a poached egg in the microwave. I floated it in a silicone cup. It was almost 1/2 soft yoke. I was happy with that result. The slice of buttered New York style rye bread I put it on was delicious. 🙂

Edit: I made another one. It was a bit better. I just have to get more practice. As a side note. The microwave set had no instructions period. I did a couple first without the water bath. Not pretty. Had a bunch of steam popping. I was glad I put a deep dish paper plate over it to control the whites from going all over.

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Cook potatoes in boling water and cut them in pieces. Take some olive oil, cut some onions and fry them. Pour the potatoes on them and mash the whole thing. This is a recipe from Trieste, derived from Austrian cuisine.
Tullio

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Cook potatoes in boling water and cut them in pieces. Take some olive oil, cut some onions and fry them. Pour the potatoes on them and mash the whole thing. This is a recipe from Trieste, derived from Austrian cuisine.
Tullio

Yum :)

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A proud member of the OFA (Old Farts Association).

Quite simple really and very tasty:)
You could also use that as a base to enhance the dish.
Adding garlic, and some fresh herbs.
And why not some eggs... And some parmesan...
Ah Frittata:)

Yes. The idea having a lid with some holes to make it much easier to the strain your cooking is however not known to so many. Why? I have no idea.

Pöpcørn | Recipes with the Swedish Chef | Muppets

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