Skip to main content

S.O.S.


During my middle school years I decided I was too old to ride home with the grandparents so I walked. Being home by 4pm also meant dinner would be ready to eat when my mom arrived home by 6pm. So long late night dinners!

Deciding what to cook for dinner was exciting.  In my rotation of dinners were three standards:  a hamburger frozen veggie pasta and Velveeta dish, spaghetti in many variations, and S.O.S with green beans and field peas served over either egg noodles or biscuits.  The burger Velveeta dish has gone the way side and who doesn't love spaghetti. S.O.S. on the other hand has not be eaten in close to 15 years. This had to be remedied.

Ingredients:
1 lb ground Venison 
1 can cream mushroom soup
2 teaspoons onion powder
2 teaspoons garlic powder
Salt, to taste
Pepper, to taste
Egg noodles or Biscuits (fresh not canned)

Instructions: 
Brown venison meat. Mix in remaining ingredients plus two cans of water.  Cook for 45 minutes. Stir occasionally and add more water if needed. Serve over egg noodles or biscuits.

Scaled for Likability: Great
S.O.S. is just great.  It is one of the very meals served with cream of soup that I actually eat.  The longer the meat simmers, the better the flavor.  Side served are green beans, field peas, or corn.  When S.O.S. is had as leftovers, just mix all the veggies into the dish and lunch is a one pot full course meal.  It is just great.
Labels:

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green be
Read more

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over.  There are so many more potato recipes saved.  Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes.  With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive.   The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half.  Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe.  These were a family favorite for years but have long since been discounted.  Bummer.  Trying to replicate this seemed easy enough.  Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,
Read more

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc
Read more