“In college, my best friend Alvin, received a cookbook from his roommates for his birthday. One night they decided to cook something from it and invite a few people over. While out buying the ingredients, Safeway had carrots on sale: 10 pounds for $10. Well, instead of buying 1 pound for $1, they bought the entire 10 pounds! At the end of the night they still had 10 pounds minus 2 carrots left and started asking what other things they could make with the leftover carrots. Unfortunately, I didn’t have a carrot cake recipe in my arsenal at the time. They did a great job on this recipe that night though! I was very proud.” – April Ferre
Course: Main Courses – Beef, Main Courses – Casseroles
1 1/2CupBeef Stock
About 1/2 Cup Milk
Heat oil in large fry pan. Over medium heat, cook onion, carrot and celery until softened and lightly colored, stirring occasionally. Add ground beef and cook through.
Stir in flour and cook a few minutes longer. Add beef stock, soy sauce, Worcestershire sauce, tomato sauce, tomato paste and bay leaves. Turn heat down and simmer for 30 minutes, stirring occasionally. Remove from heat. Remove bay leaves and add parsley.
For topping, boil potatoes and parsnips in salted water until cooked through. Drain. Return to pan and mash with butter and milk, adding salt if necessary.
Preheat oven to 350 degrees and lightly grease and oven proof dish. Spoon filling into dish and spread topping over, fluffing with a fork. Bake for 25 minutes or until golden. Serves 6 to 8.
“Don’t be surprised when these end up full of air. That’s just how they are suppose to be.” – Calla Ferre
“These are a fun and different sort of roll to serve with a meal. Traditionally made with beef drippings and topped with gravy, you can also use butter and top with powdered sugar and serve with pie filling or fruit for dessert. In the absence of beef drippings, bacon grease also makes a tasty pudding.” – April Ferre
Sift flour and salt. Mix milk, water, and eggs; beat well. Add egg mixture to dry mixture and beat until smooth. Let stand for 30 minutes.
Heat oven to 450 degrees. Add 1 teaspoon fat to each section of a muffin tin (bacon grease works well). Heat muffin tin in the oven until fat is very hot. Pour in batter to fill each cup 3/4 of the way full (batter will sizzle) and bake 20 minutes until crisp and golden. Do not open oven during baking or they might collapse.
Serve with thick gravy or sprinkled with powdered sugar. Makes 10 to 12 puddings.