Potato Casserole

Thanksgiving 2011 veggie version

Crockpot potato dish, made with potatoes and Cheddar cheese. Scroll down to see more potato recipes.
Ingredients:

    1 can (10 3/4 ounces) condensed cream of mushroom soup
    1/2 teaspoon ground paprika
    1/2 teaspoon pepper
    4 medium baking potatoes (about 1 1/2 pounds), sliced 1/4-inch thick
    4 ounces shredded Cheddar cheese
    1# chopped carrots

Preparation:
Combine soup, paprika and pepper. In generously greased slow cooker, arrange
potatoes in overlapping rows. Sprinkle with the cheese. Spoon soup mixture over cheese.
Cover and cook on HIGH for 3 to 4 hours, until potatoes are tender. Keep warm for serving.
Serves 6.

replace pepper with rosemary and or thyme

http://southernfood.about.com/od/crockpotpotatorecipes/r/bl94c5.htm

Giuseppe's Bolognese Sauce

http://www.examiner.com/food-in-san-jose/giuseppe-s-bolognese-sauce
http://www.giuseppeson28th.com/about-giuseppes-on-28th/richard-bock.html


This recipe makes 10 hearty servings
Steps 1:
1 tablespoon olive oil
1 tablespoon butter
1 large sweet onion, coarsely chopped
1 cup carrots, finely chopped
1 cup celery, finely chopped
1 tablespoon oregano
1/2 tablespoon dry thyme
Salt to taste
20 garlic cloves, finely chopped
1 6-ounce can of tomato paste
In a sauté pan, heat butter & oil, add onion, carrots, celery and salt, and sauté about 5 minutes; add garlic and tomato paste and cook for about 10 minutes (you want to see brown bit showing), stirring often; set aside.
Steps 2:
2 tablespoons rendered bacon fat (preferred) or lard
2-1/2 pounds of lean ground beef
1 pound ground turkey
1-1/2 pound ground bulk sausage
1 heaping tablespoon salt
1 teaspoon (each) red chili flakes, chipotle and ancho powders
Sautéed vegetables from “steps 1”
1 cup cream sherry
1 cup zinfandel
2 cups chicken stock
1 water (more if needed)
1 15-ounce can of tomato sauce
1-1/2 pound boneless and skinless thighs, chopped
1 tablespoon ground nutmeg
3 bay leaves
In a large, Dutch-oven heat fat, add ground meats (breaking up the big chunks of meat) and cook until meat is just browning. Add the rest of the ingredients and stir to combine well.
Bring to a boil, cover meat-sauce, now bring to a low-simmer and cook for 2 hours.
Steps 3:
1 pound chicken livers, chopped
1 cup heavy cream
To the meat sauce, add the livers and cream, stir well; bring back to a boil, cover, lower heat to low-simmer and cook for 1-1/2 to 2 hours.
Traditionally served over pasta with a sprinkling of parmesan cheese, but can be enjoyed over rice or mashed potatoes.

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http://www.youtube.com/watch?v=K_6SgS7TSgk

from review of Youtube video of episode:

brown 5# ground turkey and ground pork
brown 1# bacon in pan, render out fat
take out bacon add to meat pot

add olive oil to bacon fat in pan
red onions 2 cups
celery 2 cups
carrots 1 cup
2 cloves chopped garlic

season with pepper
add bottle of cabernet to meat, continue simmer

to veggies
1 can tomato paste
rosemary

simmer vegies 5-10 min

add veggie mixture to meat pot, add water

(optional) add three chicken drumsticks meat end in pot, simmer for 2 hours
remove meat from bone, chop add back in pot

add chicken livers (1/2 cup)
cook another hour