Abe and Homer's Favorite Recipe's

Indian Stew

This recipe came from my deceased wife, Marti. She got it years ago from her cousin Marlene. It can be served straight out of the pot as-is or put over a bed of rice and topped with grated cheese, if desired. I have adopted it to be one of my favorite "cold evening meals" along with my chili recipe. It is easy enough to fix for anyone old enough to reach the top of the stove.

2 lbs. ground beef
1 can whole kernel corn
1 qt. (4 cans) Diced tomatoes
2 cans Campbell's Tomato soup
1 tbsp brown sugar
Salt and pepper to taste
3/4 cup chopped celery
3/4 cup chopped onion
3/4 cup chopped bell pepper, green or red
1/3 cup Worcestershire sauce

Brown ground beef in large skillet and drain grease before putting beef into large cooking pot.
Simmer celery, onion and bell pepper in 1/3 cup Worcestershire Sauce in same skillet on medium heat until tender. WATCH! This will burn easily.
ADD these ingredients to pot with cooked beef
ADD all other ingredients to pot and simmer slowly for one hour or more. It gets better the next day after flavors have had a chance to mingle with each other overnight.


Homer's 3-Bean Chili

1-pound ground beef
1-small onion, chopped
1-can red kidney beans
1-can pork & beans
1-can pinto beans
2-cans tomatoes
2-cans tomato sauce (can be specialty sauce)
Chili powders and spices to taste

Sauté beef in pan with onions until browned. Put all other ingredients into either large pot or crock-pot and add cooked beef/onions. Cook on low for at least two hours or all day if in crock-pot. The longer it cooks, the better it gets. Serve in bowl by itself or over rice with grated cheddar cheese sprinkled on top.


Homer's French Toast

(This was Homer’s children’s, Chip, Jason & Kimberly, favorite breakfast)
For 4 people (make adjustments for more or less hungry people)

8-Slices of good bread (wheat, multi-grain or white)
4-Eggs
1-tsp. Vanilla
1/2-tsp. Cinnamon
2-cups Milk

Break eggs into bowl and beat with fork. Add milk. Beat again. Add vanilla and cinnamon. Get pan or griddle hot and put a little vegetable oil or butter in pan. Dip bread, one slice at a time into milk & egg mixture. Flip over so both sides gets wet. Place into hot pan. When you can lift one side and see that it is getting golden brown, flip over and cook other side. I usually put a little dab of butter on the up side to let it melt while the second side is cooking. You may sprinkle powdered sugar on each piece when cooked and serve immediately with your favorite syrup or preserves. A variation someone gave me is to place each piece of bread into a thin mixture of pancake mix after you have dipped it into the milk & egg mixture. Coat each piece with the pancake batter and then cook. It gives each piece a coating of pancake and is a nice change from normal French toast.


Mary Todd Lincoln's White Almond Cake

1 cup butter
2 cups sugar
3 cups flour
1 cup milk
1 tsp. vanilla
1 cup chopped blanched almonds
3 tsps baking powder
6 egg whites

Cream butter and sugar, sift flour and baking powder together 3 times, and add to butter and sugar alternating with milk. Stir in nut meats and beat well. Fold in the stiffly beaten whites and vanilla. Pour into well greased and floured pan. Bake in 350 degree oven for one hour or until cake tests done. The old-fashioned fluted copper pan with center funnel was probably used. Turn out on cake rack and cool.

Mr. Lincoln is said to have remarked that Mary Todd's white cake was the best he had ever eaten. This confection was originated by Monsieur Giron, a Lexington caterer, on the occasion of Lafayette's visit.


Homer's Quick Strogonoff

1 lb. Ground beef
1 Onion, chopped
2 cans Cream of Mushroom soup
1 small can Mushroom pieces
16 oz. Sour Cream
12 or 16 oz. Pkg Large noodles
Seasonings to taste

Saute beef and onions in pan until brown. Season with Season Salt, pepper to taste. Add cream of mushroom soup and mushrooms; stir in. (Do not add any water!) While you are cooking the beef mixture, put large pot of water on to boil for noodles. Cook noodles as package calls for…about 8 minutes or so. Right before noodles are ready, add sour cream and stir in thoroughly. Drain noodles and serve meat mixture over the noodles with salad and bread. Feeds 4 to 6 hungry people.


Homer's Seven Layer Casserole

2 cups rice (Instant rice works better but is not necessary)
1 can whole kernal Mexicorn
2 cans tomato sauce (plain or speciality works) & water
1/2 cup each chopped onion and bell pepper
1 lb. Ground beef, made into a large patty to fit dish
4 or 5 slices of bacon (optional)
Set oven at 375 degrees bake

In 2-1/2 to 3 qt. round Pyrex casserole dish, build in layers. (All items go in Uncooked) Rice on bottom, 1 can of tomato sauce plus one can of water, Mexicorn, onions and peppers, ground beef, bacon, 1 can of tomato sauce plus one can of water or to top of dish. Cover with lid and bake in middle of oven at 375 degrees for one hour. Remove lid and drop temperature to 325 degrees and bake for 30 minutes or until meat is cooked thoroughly. Serve by scooping out some of all layers. Serve with salad and bread.


More recipes to come soon. Happy cooking!