Poor Mans Cornbread Food
POOR MAN'S DINNER
Don't let the name fool you-this dish guarantees "million-dollar taste" with just a few ingredients!-Mila Abner, Vada, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Season with pepper and garlic powder. Layer the beef, potatoes and onion slices in a shallow 2-qt. baking dish. Combine soup and milk; pour over all. , Cover and bake at 350° for 1-1/4 hours or until potatoes are tender. Garnish with parsley.,
Nutrition Facts : Calories 272 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 410mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.
POOR MAN'S CORNBREAD
When I was little sometimes we would have "cornbread" night for supper. Mom would make a BIG pan of cornbread about 2 inches deep. We would scrape out the bread part into a bowl with lots of butter and eat that and then we would take the crust part and put into a glass of cold milk, and eat that. Sometimes we would butter a...
Provided by Mary Haynes
Categories Other Breads
Time 40m
Number Of Ingredients 4
Steps:
- 1. I been making this cornbread since I was 10 years old, and have never measured it. So the measurments are just a guess. If too thick add more water, to thin add more meal. This is a rustic and simple bread really good with soups
- 2. I put the shortening into the iron skillet, place into a 500 degree oven to melt the shortening and get the skillet hot. About 5 minutes.
- 3. In a bowl I put my cornmeal and start adding water. it will be about as thick as a cake batter. Remove skillet from oven and pour cornmeaml mixture into the pan. Bake for 25 to 30 minutes until golden brown.
- 4. When done dump out onto a plate and serve hot. Do not let it sit in the skillet or it will "sweat" and make the crust soggy.
POOR MAN'S CORNBREAD
Provided by foodlover
Number Of Ingredients 0
Steps:
- Combine dry ingredients. Pour boiling water over mixture and stir until moistened. Let cool and make into small pat ties. Fry in deep fat until golden brown. Serves 6.
Nutrition Facts :
GERMAN CABBAGE SOUP
This German Cabbage Soup is incredibly simple to make. If you love the caramelized flavor of fried cabbage, you will adore this soup.
Provided by Constance Smith - A Good Life Farm
Categories Soups and Stews
Time 40m
Number Of Ingredients 12
Steps:
- To begin, sauté the bacon pieces, in your Dutch oven until they are golden and crispy. Use a slotted spoon to scoop the cooked bacon out to a dish that is lined with a paper towel. Set it aside for now.
- Add the shredded cabbage to the Dutch oven and cook over medium heat until the cabbage is cooked and slightly browned in some spots, about 10 minutes. Add the butter if you need to, but the bacon drippings are often enough.
- Add in the white wine and scrape the bottom of the pot to loosen all of the "flavor bits" and de-glaze the pot.
- Add in all of the remaining ingredients.
- Bring it to a boil, reduce the heat and simmer until the potatoes are cooked, about 15 minutes.
- Top your bowl of soup with the cooked bacon.
- Enjoy!
Nutrition Facts : ServingSize 1 c, Calories 322 kcal, Carbohydrate 22 g, Protein 9 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 60 mg, Sodium 998 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 7 g
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