Two Recicipes For the Price of One

Now, if you remember my love of Shrimp and Grits, you might be able to understand Matt's love of the Hot Brown.  A Kentucky classic!  It was Friday, so you gotta eat something yummy to celebrate making it through the end of the week!! 

In one of the other cookbooks I found, "Kentucky Kitchens Volume 2"... It has the recipe from where this dish originated - The Brown Hotel.  I did a few things different... One, I didn't have any Sherry.  So I just left that out.  Two, even though the original Hot Brown did not contain a slice of tomato... Matt insisted.  I also cut the fat when I can... using low-fat butter and low-fat milk.  I couldn't tell a difference... But I hope my hips can.  ;-)

Here's what I did:

Hot Brown

2 tablespoons of melted butter
2 tablespoons of flour
3/4 cup of skim milk
2 tablespoons of half and half
3/4 cup grated parmesan cheese
Pinch of salt and pepper
Toast
Turkey Breast
Bacon
Sliced Tomato

Blend butter and flour in a saucepan.  Cook until the mixture is dry and golden brown, stirring constantly.  Whisk in milk and cook until thick and no lumps.  Add half and half and cheese.  Mix until cheese is melted.  Add a pinch of salt and pepper.  Parmesan cheese can be on the salty side, so taste before adding.

Place toast in baking dish, add turkey on top, then tomato, then hot brown sauce.  Broil until lightly brown and serve with bacon slices on top.  Garnish with additional parmesan cheese.  *Options - serve with green salad.

Please Note:  The last 4 ingredients, I didn't put how much to use.  I toasted 4 slices of bread.  But everything else you can use to your taste.  Always use more bacon...

Thursday night was Smothered Steak... It was an easy one:

Smothered Steak

1 family pack of cubed steak
1 can of cream of mushroom soup
1 can of water
1 envelope of brown gravy mix (powder)

Place cubed steaks in crock pot.  Mix soup, water, and gravy mix together.  Pour over steaks and cook on high for 4 hours.  I had to stir mine several times throughout it's cooking time to prevent burning around the edges.  So I'm not sure this is one that you can set it and forget it! 

I've had fun looking through all my cookbooks.  It was a nice challenge and of course, more economical than eating out!  It was also a nice change from our normal spaghetti, taco, and chicken tender nights.  I think I may do this again sometime.  :-)

Tonight is the last recipe of my challenge:  Chicken Cordon Bleu Bake