Hows this look for din din?

Baked potato with beef meatloaf. After putting it together I read where people put cheese inside, DARN! Hope you aren't hungry:)

Steak, eggs and potatoes, oh my! BURP......

My BFF asked for recipes so here is one if you have flour tortillas left and you don't know what to do with them:)

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Preheat oven 375

Line cookie sheet with parchment paper

Take a couple of flour tortillas and brush them with melted butter on both sides and place on cookie sheet.

Peel two apples. Cut into quarters. Remove core and seeds.

Slice each quarter into thin slices. The apple slices should look somewhat like a flower petal.

Starting on the outer edge of the tortilla, lay apple slices within the circumference of the circle. Lay another layer of slices making an inner circle allowing the tips to slightly overlap on the first row.

Lightly brush apples with melted butter and then generously sprinkle with cinnamon and sugar.

In the center of the tortilla add a dollop of jam. I used strawberry.

I baked them for about 20-25 minutes. Ovens vary, so bake till apples are done and tortilla starts to turn golden.

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I think I might improvise on this recipe that doesn't belong to me and put peanut butter in there. Apples and peanut butter are yummy! (me)

And from TS:

In these economic hard times I figure a recipe from the Great Depression would be appropriate...

SHEPHERD's PIE

Take 4 potatoes, boil, mash, season, add cream, mash some more, line an 6" to 8" pieshell with them.

Boil six medium sized rats. Rats are ok if you know what they've been eating. No Buick upholstery or graveyards.Scared

If the rodents are the right size, you should have a cup of rat meat (depending if you've cleaned the carcasses well enough). Season with salt, pepper, cayenne, add 1 cup blanched, chopped almonds, 1 cup cracker crumbs, 1 egg, (reserve 1 tsp for topping) making a burger. OPTIONAL: bell pepper, onions, cilantro, parsley, thyme, oregano, 1 can creamed corn, water chestnuts, chopped olives, a dash of catsup or tomato sauce.

Fill the pie. Cover with more potatoes. Use egg/cream to wipe down pie so it toasts brownish in oven.

Remember, a rabbit is just a big rodent. The taste of the flesh is identical.

TIP: when cooking rodents, pre-soaking up to 5 hours helps take away that pesky rodent flavor. The longer you cook it, with the other ingredients, the better the meat tastes.

And another from him:

Like I said the recipe was from the Great Depression. What do you think those hobo's were putting in their Mulligan Stews...LOL I figured you meant sharp but I do like shark so I had to comment. Here's one that dates back to the Roman Empire.

PULLUS FUSILIS (Chicken With Liquid Filling)

(Apic. 6, 9, 15)

Ingredients:
1 fresh chicken (approx. 1-1.5kg)
300g minced meat (half beef, half pork)
100g groats (of oat)
2 eggs
250ml white wine
1 tbsp oil (green olive oil)
1 tbsp Liebstoeckl (I didn't find an English translation. In Latin it's called 'levisticum officinale'. It's an umbelliferous plant with yellowish flowers. Its dried roots are used as spice. It seems to be a kind of celery.)
1/4 tsp ground ginger
1/4 tsp ground pepper
1 tsp green peppercorns
50g stone-pine kernels
Liquamen or salt to taste

Instructions:
Ground pepper, Liebstoeckl, ginger, minced meat and cooked groats. Add
eggs and mix until you have a smooth mass. Season with Liquamen, add oil,
whole peppercorns and stone-pine kernels. Fill this dough into the
chicken. Cook approximately 1 hour with 220 deg C in the oven.

Years ago we used to go to a restaurant called El Diablo's, it was a Mexican franchise of the Big Apple which we have here. El had the best green chile stew, soup not sure which to call it. It closed down probably in the early 70's. I have never since found anything as good.
This recipe looks to be close to it although I thought it was beef and it was more green then red as in this pic.

You can bet I am going to try this recipe if I can ever afford beef or pork again:)

Crockpot Recipe for Pork and Green Chile Stew (Nefi's Green Chile Stew)
(Makes about 8 servings, recipe inspired by Nefi Garcia's Pork and Green Chile Stew shared at the family Superbowl party.)

2 lbs. trimmed pork cubes (I started with about 2 1/2 pounds pork sirloin chops and trimmed off all the fat to make 2 pounds of pork cubes, you could also use pork loin chops.)
1 T + 1 T olive oil
salt and fresh ground black pepper to taste
1/2 cup water
1 large onion, chopped (about 1 1/2 cups chopped onion)
2 T minced garlic
1 T ground cumin
1 T dried oregano (I used Mexican oregano, but regular oregano will probably work too.)
2 cans Ro-Tel Tomatoes with Mild Green Chiles (be sure to get mild, unless you really like hot food!)
1 can diced green Anaheim chiles (I used a 7 oz. can, but next time I'd use a 4 oz. can, so decide how spicy you want it. Be sure to get Anaheim chiles and not Jalapenos, which are much hotter.)
2 T fresh lime juice
Optional: sour cream for serving

I used a 3.5 quart slow cooker for this recipe, but a 3 quart size would also work.

Trim all visible fat from the pork chops and cut into cubes not bigger than 1 inch square. Heat 1 T olive oil in a large heavy frying pan, and cook the pork until it's well browned, about 8-10 minutes, seasoning with salt and fresh ground black pepper to taste. (You may need to brown the meat in 2 batches if your pan isn't big enough to cook it without the pieces of meat being crowded.)

Put browned meat into crockpot and add 1/2 cup water to the pan, scraping off browned bits from the bottom, then pour the liquid over the meat in crockpot.

Wipe out the frying pan with a paper towel, then heat 1 T olive oil, add chopped onions and saute until they start to brown, about 5 minutes. Add minced garlic and saute 1-2 minutes more, then add the ground cumin and oregano and saute 1 minute more. Add 2 cans Ro-tel Tomatoes with Mild Green Chiles and the can of diced green Anaheim chiles and simmer 5-10 minutes until most of the liquid has evaporated.

Add the onion-tomato mixture to the crockpot. Stir in 2 T fresh-squeezed lime juice and let cook on low for 4-6 hours, or until pork is tender and flavors are well blended. Serve hot, with sour cream to top it if desired.
I don't plan on putting to much tomato in it as I am trying to duplicate the delicious recipe. I also will need to figure out what a Anaheim chili is? The main thing to remember about this recipe that I am trying to copy is it was not gravy as they all seem to be now but was a soup, watery broth with the meat. It also was pretty darn spicy hot, oh yum!!!

NOT EVEN CLOSE!:(

Try a medium heat, pour off the grease, and put a metal weight on it to keep it from getting too curly.
Except for the medium heat, that's how the restaurants do it. They use high heat because they want it cooked fast, and they have good smoke hoods, so they don't worry about the smoke alarms.

Yorkshire pudding recipe

Ingredients to make 6 LARGE muffins (oversize tin):
Preheat oven to 450 deg.

4 large, fresh eggs, (measured)

Equal quantity of milk to eggs
Equal quantity of all purpose/plain flour to eggs
Pinch of salt
Mix well.

Beef drippings (from roast)

Mix dry ingredients and gradually add egg/milk mix - trying to keep from being lumpy. It should be the consistency of thick cream. This is best left to sit for from 30 min. to a few hours at room temp.

Put about 2 tsp drippings in each muffin section, and put in oven until HOT! - smoking. (Doesn't take long! Maybe 5 min.)

Pour in batter to about 1/2 full.

Return to oven and bake at 450 deg. aprox. 20 min - the puddings should be golden brown and puffy. They will fall soon after being removed. (For extra batter, just repeat the step with heating the broth before pouring in the batter.)