What are you cooking or baking today?

Well, @Eupher inspired me to get going with my no knead bread I've been planning for a week now. It's mixed and on the rise. I'm going to refrigerate it overnight and bake it tomorrow.

Some years ago I was making "English Muffin Bread" from the recipe on PBS, Another no knead sticky dough. When toasted it was just like those muffins!
 

RadishRose said:
I am fascinated! Never in my little New England life have I ever heard the term
Johnny Marzetti​
I looked it up. We always called it American Chop Suey, rofl. How silly; I grew up among several Italian areas but never heard this. Thank you, Lilac!
from Wiki-
Alternative namesMarzetti, Johnny Mazetti, Mazetti, Johnny Machete, Joe Mazzotti, Jo Mazzotti
CourseMain dish
Region or stateColumbus, Ohio, Midwestern United States
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My first roommate made that often though she called it homemade beef-a-roni. I've never heard of Johnny Marzetti before either. (I would have guessed he was a crooner or bandleader in the 50s or 60s!)

I'd never had that meal until roommate cooked it, but it sure hit the spot. Quick, easy, inexpensive and tasty. We were both working full time and weekends were reserved for more interesting diversions than cooking.

Growing up, her mom worked outside the home, mine didn't, so my RM was sometimes responsible for starting dinners. I didn't take learning to cook seriously until my late twenties.

Except for meatballs, I can't bring to mind any Italian dishes in which my parents or extended Italian family used ground beef.

Thanks for the quick trip down memory lane.
 

Johnny Marzetti: A Midwestern Favorite​

This casserole was literally crafted for sharing. According to the Ohio History Central, it was developed by Teresa Marzetti right here in Columbus, Ohio.

Ever heard of Marzetti dressings? Yeah, that’s the Marzetti family we’re talking about. The Marzetti family were Italian immigrants who settled in Columbus and started their own Italian restaurant.

The Marzetti restaurant was located downtown, near the broke and hungry masses of Ohio State University students. Johnny Marzetti, named for Teresa’s brother-in-law, was created specifically as a cheap but delicious way to feed hungry souls.
 
DH said when he was growing up his mom, who was of Welsh extraction and grew up in Oklahoma, made something similar that she called "EYE-talian Delight." It was sort of like the beefaroni casserole we're talking about, except it included non-Italian ingredients like flat egg noodles and canned corn.

She never served it to me and I never requested it or the recipe. LOL
 
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Marjoram is used in German cooking. I use it in bread dumplings & then started to use it at Thanksgiving in the bread dressing.

I have one recipe that calls for pork medallions to be served with fried apples & onions. The pork is cooked after being smeared with Dijon & then sprinkled with marjoram.

@Murrmurr, you reminded me of the recipe & know I know what I'm going to make for tomorrow to eat.
 
A bit of a "cold front" came through Kansas. It is in the 60's. Maybe we are over 90 to 100? I'm slow cooking Steel Cut Oatmeal today. I add cinnamon, raisins, sunflower seeds and freeze in serving packages. Not fancy but for my simple skills it is nutritious any time of day.

I enjoy reading this thread with all your creative ideas. Maybe I will branch out.
 
Poppyseed said:
A bit of a "cold front" came through Kansas. It is in the 60's. Maybe we are over 90 to 100? I'm slow cooking Steel Cut Oatmeal today. I add cinnamon, raisins, sunflower seeds and freeze in serving packages. Not fancy but for my simple skills it is nutritious any time of day.

I enjoy reading this thread with all your creative ideas. Maybe I will branch out.
Click to expand...
I eat rolled oats over salad or stir fries, and oatmeal with berries, applesauce & cinnamon any time of day, too.
 
In our area there is a restaurant called Skyline Chili. It's another Ohio thing that was started in Cincinnati by two Greek brothers. They based their chili on their Mom's Pastitsio recipe.

I've been looking for a copy-cat recipe & I think I have found the one. I cut it in half to try it out first & it's pretty much spot on! It blended overnight so today, I'll reheat it. I'll make the chili dogs (chopped onion, shredded cheese, chili on top of hot dog/bun) & make a 4-way that is diced onion, shredded cheddar & chili on top of spaghetti.

th-1810033486.jpgth-2398807360.jpg
 
RadishRose said:
Well, @Eupher inspired me to get going with my no knead bread I've been planning for a week now. It's mixed and on the rise. I'm going to refrigerate it overnight and bake it tomorrow.

Some years ago I was making "English Muffin Bread" from the recipe on PBS, Another no knead sticky dough. When toasted it was just like those muffins!
Click to expand...
The original ATK instructions don't say to refrigerate the dough. Please let us know how the bread turns out. Through my own mistakes (not involving refrigeration), I've learned that the ATK recipe is very rugged. So it may turn out great. But I'd suggest letting the dough come to room temperature before baking -- maybe an hour out of the refrigerator.
 
Lilac said:
In our area there is a restaurant called Skyline Chili. It's another Ohio thing that was started in Cincinnati by two Greek brothers. They based their chili on their Mom's Pastitsio recipe.

I've been looking for a copy-cat recipe & I think I have found the one. I cut it in half to try it out first & it's pretty much spot on! It blended overnight so today, I'll reheat it. I'll make the chili dogs (chopped onion, shredded cheese, chili on top of hot dog/bun) & make a 4-way that is diced onion, shredded cheddar & chili on top of spaghetti.

View attachment 369427View attachment 369428
Click to expand...
I've seen this made on the cooking shows.
It looks like a lot of food....too much for me. :)
 
Eupher said:
The original ATK instructions don't say to refrigerate the dough. Please let us know how the bread turns out. Through my own mistakes (not involving refrigeration), I've learned that the ATK recipe is very rugged. So it may turn out great. But I'd suggest letting the dough come to room temperature before baking -- maybe an hour out of the refrigerator.
Click to expand...
It came out fine. Of course I left it to reach room temp.
 
Ribeye on the grill with salad & baked potato.

For some reason I bought half-bushel of slightly blemished apples 🤔, it seemed like a good idea at the time for the price. So I used half for applesauce & canned it. I'll make a pie tomorrow with what is left & feed the rest to the horses.
 
Back when I was a teen, I worked in a restaurant owned by a Greek family. Occasionally he’d make a family recipe of a sausage dish with a tomatoey sauce, carrots, onions, etc. It wasn’t on the menu. Sometimes I’d try to make it and could never get it right. Tonight, it seemed like it was the same. Even if it wasn’t, it was really good.
 
This morning I made a cucumber and sour cream dish. It's an old recipe of my mom's that we used to make for large parties and holidays. My sister-in-law asked me if I would make it for a birthday party I'm going to later at their home today. It's chillin' in the fridge right now.
 
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