thanks! i’d made a 3lb cornned beef with a crockpot full of potatoes, onion, carrots,and cabbage for st patrick’s day and, living alone, had about 7.5 oz beef and 20+ oz veggies left. i added a just half fresh onion and browned it in the cast iron skillet on the high burner with the chunked up meat, plopped in the veggies and fried them up, scraping up the burny bits and mixing it in. then i just turned the burner off and let it cool. before putting it away i’m tucking some butter dots underneath and turning the burner back on so the bottom will brown and i can cut it up like hash browns.
i live alone and prefer to make a serving of slaw whenever i want it. i put 1tbsp mayo in a quart ziplock, add a tsp vinegar, a pinch of salt and sugar, a dash of pepper, and a queeze of fresh lime wedge that i then stuff in the neck of my beer. squish the bag up, add a couple of handfuls from the cole slaw package, squish some more and bob’s yer uncle.
i always leave skins on. a good base from which to add various herbs at serving, if desired. i seldom want a whole recipe of dill salad, but adding a dash to a serving, or o thyme, or even curry, can be nice.
this was great. i live alone so i scaled it down to two servings. i substituted 2tbs sour cream for the margarine and used some of the celery tops i’d cut off and saved to stuff a roast chicken! added dried herbs and onion powder as i was out of onions, and a clove of garlic. i even cut up a dried out rotisserie chicken breast in it before serving, and didn’t have to throw it out—it can be tough eating up all of everything in time if you’re just one person, and this helps!
i used it to use up the last of the thanksgiving stuffing from the freezer, instead of breadcrumbs. combined ground pork and beef, about 18ozs as there’s sausage in the stuffing. omitted the sugar as i find too much sugar in catsup to begin with. it’s cooling now…
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