In the Kitchen With Karen Scherer

These recipes were contributed by Karen Scherer, a Weatherford resident, and originally appeared in the WeatherfordNOW June 2015 issue.

Karens Chili Recipe

  • 1 lb. hot sausage
  • 2 lbs. ground chuck
  • 3 large jalapeños, chopped
  • 1 serrano pepper, chopped
  • 2 tsp. garlic, chopped
  • 2 large onions, chopped
  • 4-5 Tbsp. chili powder
  • 3 cups water
  • 1 10-oz. can Ro-Tel tomatoes
  • 3-4 tsp. salt
  • 1 tsp. black pepper
  • 23-oz. tomato juice
  • 1/2 tsp. cumin
  • 1-2 tsp. red pepper flakes
  • 1/2 to 3/4 cup warm water
  • 4 Tbsp. cornmeal
  • 5 Tbsp. flour
  1. Brown sausage and beef; drain. Mix together next 12 ingredients in a large Crock-Pot.
  2. Mix together warm water and next 2 ingredients. Pour mixture into the Crock-Pot and stir. Cook for 6-8 hours on low heat.

 

Karens Easy Lasagna

  • 1 lb. ground beef
  • 3 1/2 cups thick spaghetti sauce
  • 1 1/2 cup water
  • 1/2 cup Parmesan cheese, grated
  • 2 eggs
  • 1/4 cup parsley flakes
  • 2 cups ricotta cheese
  • 1 tsp. salt
  • 3 cups mozzarella cheese, shredded
  • 1/4 tsp. black pepper
  • 8 oz. uncooked lasagna noodles
  1. Brown beef in a saucepan; drain. Add spaghetti sauce and water; simmer for about 10 minutes.
  2. Combine next 7 ingredients for filling. Cover bottom of a 13×9-inch baking dish with the sauce. Layer 3 pieces of uncooked noodles on top of the sauce. Cover noodles with more sauce; spread half of cheese filling on top. Repeat layers of noodles, sauce and cheese filling. Top with noodles and remaining sauce.
  3. Cover with aluminum foil and bake at 350 F for 55-60 minutes. Remove foil and bake for another 10 minutes. Lasagna should sit for 10 minutes before cutting.

 

MeMe Ks Meatloaf

  • Meatloaf:
  • 2 lbs. ground beef
  • 2 eggs
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 20 saltine crackers, crushed
  • 1/4 cup ketchup
  • Topping:
  • 1/2 cup ketchup
  • 2 Tbsp. mustard
  • 2 Tbsp. brown sugar
  • 1 Tbsp. vinegar
  1. For meatloaf: Mix together all ingredients. Spray a 13×9-inch baking dish with nonstick cooking spray. Place mixture into the baking dish and shape into a loaf.
  2. For topping: Mix together all ingredients and pour over the loaf. Bake at 400 F for 45-60 minutes.

 

Chocolate Cream Pie

  • Pie:
  • 1/3 cup flour
  • 6 Tbsp. Hershey’s Unsweetened Cocoa
  • 1 cup sugar
  • 4 eggs
  • 2 cups milk
  • 4 Tbsp. butter (divided use)
  • 1 tsp. vanilla
  • 1 baked pastry shell
  • Meringue Topping:
  • 4 egg whites
  • 1 tsp. cream of tartar
  • 1 tsp. vanilla
  • 6 Tbsp. sugar
  • Chocolate sprinkles
  1. For pie: Mix first 3 ingredients in a saucepan.
  2. Separate eggs. Beat egg yolks; set aside whites for meringue.
  3. Heat milk and half of the butter in the microwave for 5-6 minutes. Pour mixture into the saucepan with dry ingredients; cook on medium-high heat, stirring continuously.
  4. When filling thickens and bubbles, add 3-4 spoonfuls to egg yolks, stirring continuously. Pour egg yolk mixture into the saucepan; cook for 5 minutes. Remove from heat; add remaining butter and vanilla. Pour into pie shell.
  5. For meringue topping: Allow egg whites to stand at room temperature for 20-30 minutes. Add next 2 ingredients to egg whites; beat with a mixer on medium until soft peaks form. Add sugar, 1 Tbsp. at a time, while beating on high until all sugar is used and stiff peaks form.
  6. Top hot pie filling with meringue, spreading it to the edge of the pie shell. Use a spoon to swirl and twist the meringue. Sprinkle with chocolate sprinkles; bake at 300 F until meringue is golden brown.