What is your favorite supper for a hot summer evening?
For added flavor (Get it?..."flavor"...I crack myself up!), post a photo or recipe link.
Really, the weather here is pretty moderate year around. I don't really have summer or winter meals like you would have in the North East so I just thought I would post what I cooked tonight. I do most of the cooking in the house and we cycle through about 20 favorite meals. Occasionally I remember a meal my Mom used to cook or one that peeks it's way out of the deep recesses of my aging brain. The hardest part is to cook for 2 people. Most of my recipes are for 4 to 6 and this is for three very hungry people or four adults.
The Sheep-less Shepherd's Pie
10 ounces of lean ground beef
2 cans of condensed cream of mushroom soup
1 1/2 cups frozen peas
8 servings of mashed potato
Just a sprinkle of shredded mild cheese.
I use instant potatoes in this recipe because you can achieve the right stiffness
Idahoan is my choice of instant potatoes.
2 2/3 cups flakes
2 2/3 cups water
2 tablespoons butter
Prepare the 8 serving method on the box in a medium saucepan.
Brown the ground beef in a skillet and drain the excess fat
open the cans of soup (do not add water to the soup) and mix over a medium flame.
Add the peas and bring to a soft boil.
Remove from flame.
At this point I transfer the meat filling to a glass mixing bowl and rinse the skillet.
Spread the prepared potatoes in the 10" skillet to form a pseudo crust.
I use a tea spoon to lift the potatoes and give it peaks. This helps to brown in the last step.
Take the skillet and put it in a 350 degree pre-heated oven for 30 minutes.
Add the garnish of cheese for taste and color and serve.
MMMMMM good and very filling.