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Mar 242015

Saucy Spinach Patties

First of all let me tell you that we are getting eggs from one of our new chickens already and can’t wait for the other two to start. We don’t think they’re too happy about being cooped, as they were free range when we got them. We will let ours loose after they get used to the territory a little. Mr. Tom is still having a fit and wants to get to them but when we open the door to let him in, he’s off in another direction; no more jail time for him! Kinda reminds me of that commercial with the chicken who hits the road to see the world and just sends home pictures of where he’s been, just too cute for words!

BEWARE! This is very tasty!!!

BEWARE! This is very tasty!!!

This recipe hails from one of my older classic cook books with a few of our favorite additions. Wasn’t too sure how Kenny would like it, however it did have ground beef and I added BACON and some Irish cheddar cheese! Now, I do have to admit, I had a little trouble with the patties staying together when I fried them and the next time I make them, I will coat the outsides with some dry bread crumbs to help them fry better and give them a little crispness. I probably didn’t dry the cooked spinach enough which would have contributed greatly to my frying dilemma. The flavor although was superb and husband said I could make them any old time. The original recipe also called for frozen spinach but I had fresh spinach, our preference to frozen!

We went from this.....

We went from this…..

To this....Very messy! Any idea of what went wrong?

To this….Very messy! Any idea of what went wrong?


Saucy Spinach Patties
  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 can (16 oz) tomatoes, chopped up with their liquid
  • 1 can (8 oz) tomato sauce
  • 1 large or 2 small cloves of garlic minced
  • 1 teas sugar
  • Salt and fresh ground pepper to taste
  • ¼ teas dried rosemary, crushed
  • 1 box (10 oz) frozen chopped spinach or 1 bag (10 oz) fresh, what I used
  • 6 strips of bacon, cooked and crumbled (saving 3 tbsp of the drippings for frying)
  • ½ cup chopped onion
  • ½ cup shredded sharp cheddar cheese
  • 2 tbsp dried parsley
  • 2 eggs, beaten
  • 2 cups soft bread crumbs
  • Salt and fresh ground pepper to taste
  • Dry bread crumbs
  1. SAUCE:
  2. In a skillet, cook ground beef and onion until beef is browned and onion is transparent in color.
  3. Add the remaining ingredients for the meat sauce, cover and cook for about an hour, stirring occasionally.
  4. While sauce is cooking, cook spinach according to package directions or steam fresh spinach until limp. If using the fresh, chop after cooking. Drain spinach well to remove as much liquid as possible.
  5. Mix spinach with the crumbled bacon and remaining ingredients and mix well.
  6. Shape mixture into 6 patties and coat, if you wish, on both sides with dry bread crumbs which I will do next go around!
  7. When sauce is almost done, fry patties in the reserved bacon fat on both sides until nicely browned.
  8. Serve with sauce over top.

I hope you enjoy as much as we did………… Gotta go check our chickens!

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Oct 302013

Country Sirloin Stew

It’s starting to heat up again, but I had just bought a sirloin tip roast and was craving a nice big pot of stew! Now don’t laugh at my old Master Maid cast aluminum cooking vessel that I cooked it in but I have a special bond with it. You see that old Dutch oven was given to me by my mom and it was, as I believe, a wedding gift when her and my dad got married, so it is very near and dear to me! Well I’m off on a tangent again, guess being away for awhile hasn’t changed me a bit, ha ha! This recipe is just a basic stew, but I use salt pork for browning the meat. It gives it a unique flavor and helps give me a little more fat for making the gravy as the sirloin is quite lean.

stew 002

Stew pot

Kenny's biscuit - smothered with stew..Yum!

Kenny’s biscuit – smothered with stew..Yum!


5.0 from 1 reviews
Country Sirloin Stew
  • 3 oz salt pork, diced
  • 2 lbs sirloin tip roast, cut into 1 inch cubes (chuck may be used instead, but I like the more tender cut of sirloin)
  • 2 cloves of garlic, minced
  • 2 large beef bouillon cubes
  • ½ teas dried basil
  • 1-1/2 tbsp dried parsley
  • Salt and pepper to taste
  • 5 medium red potatoes, peeled and diced
  • 6 carrots, peeled and cut into 1-inch pieces
  • 3 medium yellow onions, peeled and quartered
  • Flour and water mixed to make a paste for gravy about 2 tbsp to a ¼ cup of water, I use more to make a thicker gravy
  1. Saute pork over low heat in your Dutch oven until nicely browned and crunchy, at this point you can leave it in or remove it (I removed mine and husband had something to nibble on while I finished).
  2. Brown meat in the grease from the pork until nicely browned on all sides adding the garlic when meat is almost done.
  3. Cover meat with hot water and add the bouillon cubes and spices; cover and simmer for about 1-2 hours or until meat is tender (timing depends on the cut of meat you use).
  4. When meat is done, remove to platter and keep warm.
  5. Turn heat up and add veggies, cooking for about 15 minutes or until tender; remove to serving platter with the meat.
  6. Slowly stir in the flour mixture to the cooking liquid, stirring constantly until gravy has thickened. If thicker gravy is desired, add more flour mixed with water.


Feel free to adjust the veggies to your liking as I know some of my buddies out there don’t eat onions! Hope you enjoy as I am off to package up 12 pounds of freshly made sausage that we ground up yesterday, yes I  have my kitchen back again………..I’m a happy camper!

P.S. Kenny was wondering…what wine would go good with this stew?  Anyone?

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