50+ Lifestyles

Dee’s Shepherd Pie (Recipe from Dave’s Grandma Jennie Deuth)

1 pound ground beef, browned and drained
1 small diced onion, browned
1 stalk cut up celery, browned
1 can Campbell’s Tomato Soup
1 can Campbell’s Cream of Mushroom Soup
1 can Beef Broth
1 small package frozen mixed vegetables or 1 can mixed vegetables or peas (as you wish) She just used the canned or frozen peas.

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In large skillet brown the ground beef, onion and celery and season with salt and pepper. Drain in a paper towel lined container to absorb the excess fat. Return to the skillet and add both soups and about ½ can of the beef broth to dilute to a gravy consistency. Add the vegetables of your choice and more beef broth as necessary to get the thickened mixture to a nice gravy. Cook on Medium Low for ½ hour to 45 minutes to blend all the flavors. Add more salt and pepper as needed and sprinkle in about 1 tsp garlic powder.
Serve over mashed potatoes.
The Ladies Circle at the church always served with coleslaw, dinner rolls, pickles and a variety of desserts.

Frozen Delightful Crunchy Pie (a make-ahead recipe)

For the crust:
1 1/4 cups shortbread cookie crumbs
1 tablespoon granulated sugar
3 tablespoons unsalted butter, melted

For the crunch:
3/4 cup all-purpose flour
3/4 cup old fashioned oats
1/4 cup packed light brown sugar
1/2 cup pecans, chopped
1 cup sweetened shredded coconut
1/2 cup unsalted butter, melted
1/2 cup miniature chocolate chips

For the filling:
8 ounces cream cheese, room temperature
14 ounce can sweetened condensed milk
12 ounce container frozen whipped topping, thawed
1 teaspoon pure vanilla extract
1 cup caramel sauce, divided use

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Directions: The crust – Preheat oven to 350°F. In a medium bowl, combine shortbread cookie crumbs, sugar and butter and stir until combined. Press crumbs into the bottom of a 9-inch springform pan. Bake crust for 7-8 minutes. Cool completely.
The crunch – Preheat oven to 400°F. In a large bowl, combine flour, oats, brown sugar, pecans, coconut and butter until thoroughly combined. Gently pat mixture into the bottom of a 9×13-inch pan. Bake in preheated oven for 15 minutes. Remove pan from oven and crumble mixture with a spoon. Cool completely. Stir in miniature chocolate chips
The filling – In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese for 3 minutes. Add in sweetened condensed milk and beat for an additional 2-3 minutes. Be sure to scrape the sides of the bowl to fully incorporate ingredients. Use a rubber spatula to fold in whipped topping and vanilla extract.
To assemble – Evenly spread half of the cream cheese filling mixture onto the shortbread crust. Sprinkle half of the crumble mixture onto the cream cheese filling and drizzle with 1/2 cup caramel sauce. Repeat cream cheese and crumble layers. Cover will foil and freeze for at least 4 hours. Before serving, drizzle with reserved caramel sauce. Serve cold.
Cover and freeze any left over.

Parmesan Garlic Potato Wedges

3- 4 large russet potatoes, sliced into wedges
4 Tablespoons olive oil
2 teaspoons salt
1 tablespoon minced garlic
2 teaspoons powdered Italian dressing mix
1/2 cup shredded Parmesan cheese
Fresh parsley or cilantro chopped, to sprinkle on top
Ranch or blue cheese dressing for dipping

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Preheat oven to 375. Lightly grease a large baking sheet and set aside.
Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]