Velveeta Chili

March 28, 2008

Use ground turkey if you like, rather than beef, and serve with sour cream and fresh corn bread. Yum! What a great supper! SAM

1 medium green onion, finely chopped
1 tablespoon olive oil
2 cloves garlic, pressed
1 pound ground beef
1 (8-ounce) can tomato sauce
1 (4-ounce) can chopped green chili peppers, drained
1 teaspoon Worcestershire sauce
1 pound Velveeta cheese, cubed
Salt and freshly ground pepper to taste
Sour cream

In a heavy skillet over medium heat, sauté the onion in the oil until soft, about 5 minutes. Add the garlic and beef and sauté until the meat is no longer pink. Add the tomato sauce, chili peppers, Worcestershire sauce, and Velveeta. Cook, stirring constantly until the cheese melts. Serve in bowls with sour cream.
Makes 4 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

Sour Cream-Potato Casserole

March 22, 2008

A particularly comforting twist on scalloped potatoes … SAM

6 medium waxy potatoes
1 cup plain breadcrumbs
1 1/4 cup milk, divided
1 (8-ounce) carton sour cream
3 eggs, hard-cooked and sliced
Sea salt and freshly ground pepper to taste

Boil the potatoes in their jackets until tender, about 25 minutes. Slice them thinly. Pre heat the oven to 350 degrees F. Lightly grease a 1 1/2-quart casserole dish and cover the bottom with breadcrumbs. In a medium bowl, mix 1/4 cup milk with the sour cream. Layer half the potatoes and eggs in the casserole dish and season with salt and pepper. Cover with half the sour cream mixture. Repeat the layers and top with breadcrumbs and dots of butter. Pour the remaining 1 cup milk around the sides and bake for 1 hour.
Makes 6 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

Sour Cream Pound Cake

March 21, 2008

This is a holiday recipe from Emily’s childhood. Truly, it’s the only pound cake you’ll ever need. SAM

1 1/4 cups butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) carton sour cream
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F. Grease and flour a 10-inch stem or Bundt pan. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the flour and baking soda. Add to the butter mixture alternately with the sour cream. Add the vanilla. Pour into the prepared pan and bake for 1 1/2 hours. Let cool in the pan on a wire rack for 10 minutes before removing.
Makes 15 servings.

Adapted from Emily’s cookbook All-American Comfort Food.