These recipes were contributed by Karen Scherer, a Weatherford resident, and originally appeared in the WeatherfordNOW June 2015 issue.
Karen’s 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
- Brown sausage and beef; drain. Mix together next 12 ingredients in a large Crock-Pot.
- Mix together warm water and next 2 ingredients. Pour mixture into the Crock-Pot and stir. Cook for 6-8 hours on low heat.
Karen’s 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
- Brown beef in a saucepan; drain. Add spaghetti sauce and water; simmer for about 10 minutes.
- 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.
- 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 K’s 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
- 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.
- 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
- For pie: Mix first 3 ingredients in a saucepan.
- Separate eggs. Beat egg yolks; set aside whites for meringue.
- 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.
- 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.
- 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.
- 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.
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