#SundaySupper – Patty Melt, Hand Cut Fries, & a Shake
Growing up there was this old drive in my grandparents used to take me to that served patty melts and delicious food. I remember the green sign and the big bags of fries. Nothing like any other joint around. It was called Lucky Boy. My grandmother loved their pastrami sandwiches. My grandfather loved the burgers and fries. I remember the milkshakes.
Lucky Boy in South Gate
I want to give everyone a dish that would be reminiscent of a time I spent with my family for this #SundaySupper. So here is my version of a patty melt, hand cut fries, and a chocolate milkshake.
Ingredients
Instructions
Make hamburger patties square or round to your preference. In a frying pan, add one tablespoon olive oil and fry burgers until cooked to desired wellness. Pull out patties and butter the bread. Toast bread with cheeses and add the meat. Serve with gooey cheesiness!
Wash potatoes and cut in half and then in to long strips. Heat oil to medium heat and fry potatoes until golden brown. Drain on paper towels and then salt and pepper to taste. A small amount of cinnamon, paprika, sugar, salt, and pepper makes a wonderful seasoning to the frie.
In a blender, add three scoops of chocolate ice cream and 1/2 cup of milk. Blend for 1 minute on high. Add three squeezes of chocolate syrup and blend for 30 seconds. Serve with whipping topping and a cherry or plain jane.
http://mooshujenne.com/patty-melt-hand-cut-fries-a-shake/Sunday Supper Retro Appetizers:
- Irish Cheddar-Whiskey Fondue by girlichef
- Retro Football Party: Fondue, Deviled Chicken Wings & Lemon Chiffon by Zest Florida Foodie
- She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
- Coca-Cola Salad by Magnolia Days
- Salmon Salad | Retro Tuna Salad by Family Foodie
- Ambrosia Salad by Simply Gourmet
- Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
- Carrot & Raisin Salad by The Roxx Box
- Sweet & Smoky Broccoli Salad by In The Kitchen with KP
Sunday Supper Retro Breads and Sandwiches:
- Italian Style Bread by The Meltaways
- Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
- Grown-Up Tuna Melts by Home Cooking Memories
- English Muffin Pizzas by Comfy Cuisine
- Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
- Grown-Up Grilled Cheese with Tomato Soup by The Catholic Foodie
- Toast Topper #16: Grandma’s Mock Apricot Jam by Yummy What Smells So Good?
SundaySupper Main Dishes:
- Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
- Tuna Noodle Casserole by Country Girl in the Village
- Nana’s Marinated Beef Roast by Supper for a Steal
- Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
- Chicken Maryland by Vintage Kitchen Notes
- Mushroom Stroganoff by Small Wallet Big Appetite
- Dairyfree Toast Hawaii by Galactosemia in PDX
- Porcupine Meatballs by Hezzi-D’s Books and Cooks
- Chicken Kiev by The Urban Mrs.
- Salmon Quiche with Preserved Lemon by Shockingly Delicious
- Steak Diane by Crispy Bits & Burnt Ends
- Fried Chicken only in the Oven by In the Kitchen with Audrey
- Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
- Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
- Kicked Up Meatloaf by Curious Cuisiniere
- Shrimp Scampi (a lighter version) by Kudos Kitchen
- Old-Fashioned Pork Chops by My Trial in the Kitchen
- Jägerschnitzel by Sustainable Dad
- Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
- Tuna Noodle Casserole by Cookistry
- Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
- Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
- Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
- Tator Tot Casserole by Neighborfood
Sunday Supper Retro Sides and Veggies:
- Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
- Classic Corn Casserole by The Foodie Army Wife
- Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
- Classic Green Bean Casserole Redux by The Wimpy Vegetarian
- Mem’s Broccoli Casserole by Momma’s Meals
Sunday Supper Retro Desserts and Cocktails:
- Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
- Old School Boozy Rum Cake by Webicurean
- Individual Baked Alaskas by That Skinny Chick Can Bake
- Rainbow Jello by Cravings of a Lunatic
- Pineapple Upside Down Cake by Noshing with the Nolands
- Pineapple Bars by Peanut Butter and Peppers
- Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
- Refrigerator Strawberry Cheesecake by There and Back Again
- Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
- Boston Cream Pie by Gotta Get Baked
- Coca-Cola Cupcakes by Daily Dish Recipes
- Jello Poke Cake by Flour On My Face
- Devil’s Food Cake by Maroc Mama
- Bread Pudding with Pecans by Basic and Delicious
- Victoria Sponge Cake by The Lovely Pantry
- A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
- Post War Apple Pudding by My Cute Bride
- Spaghetti with Currywurst Sauce by Masala Herb
- Layered Mini Chocolate Banana Cakes by Big Bears Wife
- Raspberry Jam Cakes by Pippis in the Kitchen Again
- Cocktail: Moscow Mule by Crazy Foodie Stunts
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Shepherd’s Hand Pies
Yes, I love pie! Oddly enough I prefer cherry or meat pies. These Shepherd’s Hand Pies feature shepherd’s pie in a handmade pie crust. The can be made with beef, chicken or just vegetarian. Creativity with this recipe is your friends. The more intricate the ingredients the richer the flavors. I make these with beef and onion as the flavors just fall together. For vegetarians mushrooms, carrots, potatoes, onion, celery, and corn make a pie. For the gravy just use cooked carrots and blend them in a blender with a bit of heavy whipping cream. They make a fantastic gravy that is full of color and nutrients. If your a chicken fan you can do chicken with a chicken gravy and matching vegetables. If you really want to jump out of the box you can use crawfish or crab meat to make a seafood rendition.
Hand pies are delicious fresh or they can be frozen to heat up later on another occasion. This makes them perfect for movie night or for weeknight TV shows you don’t want to miss; such as Supernatural, Vampire Diaries, Haven, Grimm, and Once Upon a Time. Hmm… did I leave one out? Oh! Of course our beloved The Walking Dead. Do have to say I have been waiting for them to kill off the annoying blonde and the governor. Just not a fan of nut jobs.
Speaking of Vampire Diaries, is anyone else tired of the poor Elena thing? I am. Let’s get on with it. Damon and Elena should be together. Let Tyler hook up with the wolf chic from Secret Circle, and the judgmental Stefan and Caroline should end up together. Maybe spin off some weird love relationship with Klaus and Bonnie as they will both soon hate the new professor in town.
Anywho! Back to the pies.
Ingredients
Instructions
Roll out pie crust on a large floured surface. Use biscuit cutter to cut the dough and set aside. Repeat until all dough is cut out. Place round crust cutout on floured surface and roll to spread out the circle. Set aside.
In a large skillet, place diced onion, garlic, olive oil, and beef in skillet. Heat to medium high heat. Add salt and pepper. Add in carrots and potato and cook until meat is done. Drain can of corn and add to skillet. Add in gravy and stir well. You may add the mixture to a bowl if you would like before adding in the gravy.
Preheat oven to 375 degrees F.
Fill rolled out crust circles with about a tablespoon and a half with dough and seal around edges with a fork. Continue until all the dough is used. Beat egg in small bowl and coat over crust. Place on a baking sheet lined with parchment paper and bake for 30 to 40 minutes until crust is a golden color.
Serve with mashed potatoes or by themselves as an appetizer.
http://mooshujenne.com/shepherds-hand-pies/Baked Potato Soup
I have two favorite soups. Minestrone and baked potato soup! Just love all the toppings you can add to baked potato soup 
One week till the last Twilight Saga film Breaking Dawn Part II. How many of you plan to go see it? I’m definitely NOT doing the midnight showing. Might be a Saturday morning flick. It’s the start of Thanksgiving vacation and I am just counting the days till that week gets here.
I thought this might help warm up those that are freezing on the East coast. I feel for you all.
Next week I have a Fall festival to attend and I plan to bring 48 cupcakes and 2- 3 dozen cookies. Any suggestions?
Ingredients
Instructions
Peel all potatoes and dice them into 1/2 inch cubes. Add them to a large pot and cover with water. Salt and pepper the water. Cook on medium/high heat to bring to a boil. Once boiling, lower to a simmer, and let cook for about 10 to 15 minutes until potatoes are tender. After potatoes are tender drain off water and reserve a small amount to add thickness to your soup.
Replace pot on stove and add 1 tablespoon of flour. Stir in flour and add two cups of chicken broth. On a low heat, mash potatoes, and add more chicken broth as the potatoes are being mashed. The soup should be a thick consistency. Add one large container of heavy whipping cream and bring to a boil. Lower to a simmer and cook for about ten to twenty minutes until soup thickens.
Once the soup has thickened it is ready to serve. Top with crumbled bacon, sharp cheddar cheese, and spring onions. Side with garlic bread.
http://mooshujenne.com/baked-potato-soup/Two Year Blogiversary
Yay! The blog and I have made it two years. Though, I am a few days late on this post due to my birthday and the cold front that swept in and made everything so dark that there would be no way to get one single natural light photograph. At least the sun is back out and my son and I can have some fun photographing our favorite lunch container by Frego!
Today, for the blogiversary, I am giving away one Frego lunch container! This beast is the guru of all lunch containers. One of my very personal favorites! Here is a video to tell you why it is my favorite with all the super cool features this container comes with. We’ve used this container over and over and it works very well in the microwave and the oven. It’s sturdy and the double seal is fantastic; no leaks!
I wanted to share a recipe that I use to put in my Frego container. It’s an older recipe on the blog but one of my absolute favorites when the Autumn air comes rolling in.
Ingredients
Instructions
Fill a large pot with water and a few drops of olive oil. Salt your water bath and bring to a boil. Drop in pasta and cook till done.
In a large sauce pot, add in your chopped onions, peppers, garlic, and olive oil. Saute for about 2 minutes. Add a little salt and then add in your ground beef. Stirring frequently, breaking up your meat while browning. Once your meat is browned add in paprika and Worcester sauce. Then add in your four cans of stewed tomatoes and large can of tomato sauce. Bring to a low boil and cook for about an hour.
Mix your pasta and sauce in a large bowl and serve!
http://mooshujenne.com/two-year-blogiversary/
For the giveaway just follow instructions in the Rafflecopter below.
*Disclosure: I was given two containers from Frego to review. I was not reimbursed for writing this post and all opinions expressed are my own.
Frito Pie & Chili Con Carne
After months of searching and preparing to make a decent Chili Con Carne (sauce/chili) I finally decided to give it a shot. I wanted the taste to be similar to what Taco Cabana uses on their enchiladas and what Sonic uses on their frito pie. Well folks, I have to admit my family said it tastes just like Sonic’s frito pie which is a plus; however, they never eat the enchiladas at Taco Cabana so that was up to my taste buds and it is pretty close.
On another note, who’s planning on seeing Ice Age this weekend? My daughter and I are thinking of going Friday morning. I love Diego! Who’s your favorite character? My daughter says I’m five. Oh well! She’s twelve and still wants to see it, so I will be five and take her
If you like it with more heat then just add more cayenne and chili powder; just reverse it for less heat.
Ingredients
Instructions
In a medium stockpot (8qt), add in ground beef and onion. Bring to a medium heat and fry for about 8 minutes. Add in the cumin, cayenne pepper, chili powder, salt, and black pepper. Stir well and fry for another 2 to 3 minutes. Add one cup of tomato sauce and one cup of beef broth; stir well. Lower heat to a medium-low heat and simmer for about 20 minutes until you reach the thickness you prefer. Serve over frito pie, hot dogs, or enchiladas.
Line a basket with paper or use a dish. Add a hand full of fritos and top with cheese. Ladle the chili con carne over the top and serve.
http://mooshujenne.com/frito-pie-chili-con-carne/Nanie’s Peppercorn Ranch Salad
Although I made a few changes, this recipe for peppercorn ranch salad my Mom makes for barbecues . It’s a simple salad with very little effort. I put this one together for my son’s 15th birthday. It was interesting because I found most teenage boys do not like canned corn. So strange! Yet they all admitted they like grilled corn on the cob but it has to be only grilled corn on the cob not boiled. Odd! Lesson learned not to make anything with corn in it for teen males.
Ingredients
Instructions
In a trifle bowl (or bowl of your choice) layer in the corn, cucumbers, carrots, red onion, more corn, and top with spring onions. Salt and pepper the top. Drizzle peppercorn ranch dressing over the salad. Refrigerate until ready to serve.
http://mooshujenne.com/nanies-peppercorn-ranch-salad/Vivid Salad in a Jar
Ever since the new revelation of salads in a jar on Pinterest, I have been dead set on making different salads to go in jars and eat through out the week for lunch. Trying to talk the teenage boys in my house into taking them to school for lunch rather then a PB&J. I love to use what is in season. For a cheat sheet to see what is in season before going to the store monthly have a look at Food Network’s Produce Guide. It helps with ideas and what to buy that should be fresh.
What’s great about the jar is it keeps the salad fresh longer. I have many variations of these salads and you can get just as creative. Have a look at my Green Salad for another salad that can go into the jar. Soon I hope to add more salad recipes for healthy lunches. If you come up with one please feel free to put a link in the comments as I would love to try it out!
Ingredients Instructions In a medium bowl, add all your sliced fruits and vegetables. Drizzle with Italian dressing to your preferred amount. Salt and pepper and toss. Add to glass jar and seal tightly. Store in fridge for up to a week.
Looking forward to seeing your combinations! Let me know how you like my vivid salad in a jar.
