Baked Cauliflower

While I am off sweets until Easter, I search through Mom's recipe box for recipes I might otherwise overlook when I am seeking out delicious brownies, cookies, and cakes. I found this baked cauliflower recipe that sounded interesting, and it makes a good side dish that is quite easy to make.

When I made this recipe, instead of starting with raw cauliflower, I used frozen riced cauliflower. This short cut was worthwhile, but I think I might have enjoyed this dish with larger pieces of cauliflower. Instead of using a jar of pimento, I used some sweet peppers that I had on hand. I think that this dish would be delicious using broccoli instead of cauliflower, or a mix of vegetables.

Baked Cauliflower 

• One head of cauliflower or frozen riced cauliflower
• 3 beaten eggs
• 1/4 cup butter, melted
• 1 jar (2 ounce) pimento, drained
• 2 Tbsp. minced parsley
• 1 cup milk or half and half
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 cup bread crumbs 
• 2 Tbsp. melted butter

If using fresh cauliflower, cut into flowerets, place in pan, and cover in water. Bring to a boil; simmer for 10 minutes. Drain and chop finely. Combine eggs with 1/4 cup melted butter, pimento, and parsley. Mix in the cauliflower. Add milk, salt, and pepper. Turn mixture into a buttered casserole. Top with bread crumbs mixed with melted butter. Bake at 350 for 40 minutes or until it is set. Enjoy!

Meat Loaf (Sandy's)

I found this recipe among Grandma's recipes. Based on Mom's name in parentheses, I assume Grandma got the recipe from Mom. In childhood, I mostly remember Mom making a different meat loaf recipe. Because meat loaf is an easy dish to make and the flavor can be easily changed with different seasonings, it makes for an easy meal. This recipe will have to make it into my rotation.

When I made this recipe, I used about three pounds of ground beef, but then the pan was slightly overflowing, so I recommend using two pounds of ground beef, unless you plan to use more than one loaf pan.

Meat Loaf (Sandy's) 

• 3 eggs
• 3 Tbsp. Worcestershire sauce
• 1/4 tsp. pepper
• 1 tsp. salt
• 1 1/4 cup bread crumbs
• 1 can cream of mushroom soup
• 2 tsp. minced onions
• 2-3 pounds ground beef

Mix together all ingredients. Pack the mixture into a loaf pan. Bake at 350 for 1 1/2 to 1 3/4 hours. Allow to cool for about ten minutes. Enjoy!

Hominy Stew

We recently came back from a trip to Arizona. My favorite restaurant there is Fry Bread House in Phoenix. As its name suggests, fry bread--a Native American bread--is its specialty. Fry bread is a comfort food that is best served fresh out of the fryer. I am not sure that I can replicate fry bread at home, so instead, I decided to replicate the delicious Hominy Stew that we had there.

Hominy stew, like Mexican Posole, is made with hominy, a specially processed corn. For that reason, I was able to easily find canned hominy at a local Mexican grocery store. The stew can be made with any type of meat. I used beef because that was what we had at Fry Bread House. I also used mild green peppers, but you can use a spicer pepper, if you prefer more of a kick.

Hominy Stew 

• 2 Tbsp. oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1.5 pounds stew beef
• 2 cans (29 ounce) hominy, drained
• 3 cups chicken broth
• 2 tsp. dried oregano
• 1 can (7 ounce) chopped chili peppers
• fresh cilantro for garnish

Place oil, onion, and garlic into Dutch oven. Heat on medium. Cut beef into one-inch chunks. Add beef to pot and cook until beef has browned. Add hominy, broth, chilis, and oregano. Bring to a boil over high heat. Cover, reduce heat, and simmer until meat is tender or about 30 minutes. Drain any excess fat. Serve topped with fresh cilantro. Enjoy!