Appetizers All Around

This month’s recipe roundup will be held at Hiraeth.  Kim says,

… in May we’re calling for easy, delicious (and possibly impressive) appetizers. (The best appetizers are easy, delicious, AND impressive, right?)

Here are a few of the details, but you should read the whole spiel:

• Date of Appetizer Round Up:  Wednesday, May 16
• Deadline for entries:  For inclusion in the first draft of the round up, have your recipe in to Kim before 8AM CDT May 16.  However, entries are accepted throughout the day until the final draft at 8PM CDT May 16.
• Recipe eligibility:  Any recipe that fits the appetizer category is eligible—old post, new post, someone else’s post.  Even unbloggers can enter!
• How you can help:  First, spread the word of the round up to the readers of your blog, and then make sure to contribute a recipe when the time comes.  And finally, you might consider offering to host a future recipe round up.
  

Isn’t this fun?

Recipe Round Up: Quick Supper Fixin's

(Scroll to the bottom for updates.)

There have been so many delicious recipe offerings, and a few unexpected real life interruptions, and that means I’m posting this collection of recipes later in the day than I first intended. Thank you to everyone who helped make this work.

• From Violet of promptings, Tamale Beef Casserole.  The photos she shares makes me wish I could eat corn.*  It sounds like a snap to put together and is made from simple ingredients you might already have in your cupboard or freezer.
• Leslie of Lux Venit shares a recipe for a dish sure to capture your children’s imaginations:  Cowboy Spagetti. And for good measure, she explains what a spaghetti western is. 
  
• Kim of Hiraeth suggests making a quiche whenever you need a quick and easy supper.  

  Quiches are my ace in the hole. You can make a quick dinner with whatever you have on hand if you get in the habit of keeping a couple of prepared pie shells in the freezer. The ingredients are so common: eggs, milk, cheese—most of us keep these staples in the ‘fridge at all times.

  She posts a recipe for Ham and Cheese Quiche, but also includes many suggestions for substitutions.  The possibilities are endless!
• Oooh…and yet another one to make me wish I could eat corn.  Jules of Everyday Mommy gives us a recipe for Jules’ Spicy Chicken Corn Chowder.
• I  can’t pronounce this name, but this stuffed cabbage recipe looks wonderful:  Nadejda’s Golubtzi with Smetana from Ellen B. at The Happy Wonderer.

  If you are a Russian who has strayed away from home and good home cooking try this and be ready to be taken back in time!

• Jen Elslager of joythruChrist suggests Chicken Broccoli Cheese Soup for a quick supper that’s a favorite at her house.
• Julie of The Accidental Pastor’s Wife has a recipe for Quick Corn Chowder you can throw together from your cupboard on the fly.  (Boo-hoo!  Another yummy corn dish.)
  
• Diane of Aim to Please Him has an as yet nameless crock pot recipe.  Surely some creative reader can suggest the perfect name for this recipe that includes hashbrowns, cheddar cheese soup, and smoked sausage. 
  
• I could have made this whole round up from Gleanings of Wheat, which is “a blog dedicated to gleaning the best collections of food.”  Kristina has contributed the recipe for Round Eye Steak in Italian Bread Crumbs.
• You’ll find a simple skillet supper made from everyday ingredients called Mrs. Pilson’s Dinner posted by Kathie at A Sparrow’s Home.
• Nonblogging Darlene sent a crockpot recipe from her mother-in-law and I’ve posted it for her: Donna Johnson’s Drip Beef.
• Kim of The Upward Call shows us her domestic side with a recipe for Chicken Marinara.
• My own contribution is below: Universal Pilaf.
• Added later:  Look to Rosemary of Seasonings of the Heart for Spicy Turkey Kielbasa-Vegetable Soup. Rosemary says

  It’s easy, quick, healthy and delicious, and the ingredients can be kept on hand to throw together when needed.

Donna Johnson's Drip Beef

This is a recipe contributed by nonblogger Darlene.  This takes 12 to 15 hours in a low heat oven, so you’ll need to plan ahead, but Darlene promises it will be worth it.

5 lbs. chuck (or arm) roast
 
Put 1/2 inch water in roaster pan.
Add these spices and stir:
     1 tsp salt
     2 tsps pepper
     2 tsps savory salt
     2 tsps garlic powder
     2 tsps rosemary
     2 tsps oregano
 
Add meat and cook 12 to 14 hours in a 250 degree oven.
 
When it comes time to serve, break the meat apart with a fork and serve over French buns or bread.

* If the meat is over 5 lbs - use 3 teaspoons instead of 2.

This is good everytime. (The leftovers are even better!) It is also good over a Belgian waffle.