Irish Italian Spaghetti

Good Morning Lovelies...

As usual.. I've such a busy day today so it’s a quick breakfast this morning..

My American hubby still doesn’t understand the British staple of “Beans on Toast” but I love it. It took me a while to find a close enough match to my beloved British brand.. but he still asks “why???!!” when I serve it up.. so I tend to give him something else!

So first on the agenda this morning..

Just over 15lb potatoes.. 

peeled...

blanched and plunged into ice water

 then layered into the dehydrator

Mrs. Frank Rogers looking at a tray of blanched pencil pod beans

on the dryer of a coal and wood range,

the beans will dehydrate in the dryer....

Also a tray of plums waiting to turn into prunes...

Canfield, Ohio September 1942.

Did you know that dehydrating vegetables was done in the 1940s (and before). Dehydrators were either big and bulky... or like this one placed over the top of the cooker range. Things have changed slightly since then.

Mine is not quite the 1940s dehydrator, but the best I have.. and it uses  my Victory Garden produce which is preserved for the winter months

And finally today... Thursday is the day I menu prep and make my shopping lists ready for tomorrows grocery shopping. I check my pantry and cupboards to see what I have on hand... then I look through the store weekly ads and see what the best buys are. Finally I look through my recipe collection.. and plan what we are eating next week.

I find that not only does it save me money... but it saves time and hassle when it comes to cooking for the family. And... I dont need to visit the store more than once a week

Cheeze-it Ad 1948

And I must remember to add Cheeze-its to the list.. 

MrD has run out...

Irish Italian Spaghetti

Im always on the look out for a good pasta recipe and I found this in Better Homes and Gardens Magazine, January 1940. Im a bit puzzled about the name... I get the Italian part, but not sure what makes it Irish

I must say it was an easy recipe, pan browned ground beef and onions in a sauce made from a mixture of mushroom and tomato soup with added chili powder, tabasco sauce and a sprinkle of red pepper flakes, served on a bed of spaghetti. The only change I made to the recipe was to add some chopped green pepper and sliced mushrooms that had been looking very sorry for themselves in the fridge

I must say I was a bit dubious, as the meat mixture was very thick and looked more like a stroganoff, rather than one made from jarred pasta sauce

But it was really tasty and my hubby helped himself to seconds.. something he normally doesn't do. So this was another winner that I will be making again..

1 small onion, chopped
2 tbsp salad or olive oil
1 pound ground beef
1 tsp salt
¼ tsp black pepper
1 dash red pepper
½ tsp chili powder
½ tsp Tabasco sauce
10 ½ oz can condensed cream of mushroom soup
10 ½ oz can condensed tomato soup
1 pound long spaghetti
½ cup grated Parmesan cheese

• Brown onion in hot fat
•  Add meat and seasonings and brown lightly. 
• Cover and simmer 10 minutes. 
• Add soups; cover and simmer 45 minutes. 
• Cook spaghetti in boiling, salted water until tender. 
• Drain and rinse with hot water. 
• Arrange on hot platter.
• Pour over sauce. 
• Sprinkle with cheese. 
• Pass additional sauce and cheese.

Better Homes and Gardens Magazine

January 1940

Thank you for stopping by

Love and Blessings

Mrs D

Grandma Mary's Corned Beef Pie

Good Morning Lovelies

Can you believe its October already??

Its the month I actually start planning for Christmas

For breakfast I had an English Muffin topped with a lovely poached egg.. 

personally laid by one of Our  Girls

Thomas bread products early 1940s…
Includes English Muffins, Raisin Bread and Sliced Loaves

Wednesday is the day I give my kitchen a good clean... paying special attention to the fridge as tomorrow is shopping list day and I need to see what I need or dont need to buy.

Photo: February 1942

And dont forget the fridge top needs a sort out too

Dinner tonight is a delicious Corned Beef Pie... handed down by my Welsh Great grandmother Mary.. and probably her mother before

This family favourite has been shared for quite a few years.. and I know for a fact that corned beef was around in the 1940s as my auntie still has the small scar on her chin where her older brother threw an empty can at her.. Their Grandma, Mary, was not happy. But thats another story.. suffice to say those can edges are sharp!!

Grandma Mary in 1933

Anyway.. this is a really tasty pie that's quick and easy to throw together...as long as you make sure the filling is completely cool before putting in the dish..as it can make the pastry soggy... and no one needs a soggy bottom...right? Its delicious eaten hot or cold

Also, the recipe says salt to taste but it really doesnt need much because corned beef is already salty

Shortcrust Pastry:
12 oz plain flour 
6oz butter 
cold water 
pinch of salt

Filling:

1 12oz tin of corned beef, cut into small cubes
2 to 3 potatoes, peeled and diced 
1 large onion, chopped
4oz cups carrot diced
2 stalks celery diced

2 teaspoons garlic minced

1/2 pint beef stock
2 teaspoons Worcestershire sauce
1/2  teaspoon English mustard such as Colman's

1 egg, beaten for the glaze
Salt and pepper to taste

• Make a basic Short Crust Pastry by sifting flour and salt in your mixing bowl
• Rub in the butter with your fingertips until it resembles fine breadcrumbs.
• Using a knife to cut and stir, mix with cold water to form a stiff dough. 
• Do not over mix
• Put dough in the fridge to chill for at least 30 mins and start your filling
• In a large pan melt the butter over a medium heat 
• Add the onion, celery, carrot, and garlic. 
• Cook for about 5 minutes, until the vegetables have softened.
• Stir in the potatoes and cook for another 5 minutes
• Mix in the corned beef, stock, Worcestershire sauce, mustard, and seasoning
• Mix until combined, cover and bring to a boil.
• Simmer for about 15-20 minutes, stirring occasionally, until vegetables are cooked through.
• Pour the filling bowl and allow to cool throroughly
• When the filling is cold, preheat the oven to 400 F.
• Roll out the pastry on a lightly floured surface until about ⅛ inch thick. 
• Grease a 10 inch pie plate  and line the base with the pastry, trimming off any excess.
• Evenly spread the filling in the pastry-lined dish
• Brush the edge of the pastry with beaten egg.
• Roll the remaining pastry and cover the pie with it. 
• Press down the edges to seal, then trim off the excess pastry. 
• Crimp the edges as desired, brush the top with beaten egg and cut a few vent holes in the top.
• Bake for 25 to 30 minutes, or until the crust is golden brown and crisp;
• Cover the edges with aluminum foil if they brown too quickly.
• Let the pie stand for about 15 minutes before serving.

Thanks for popping by...

Mrs D