Liver/Potato/Onion Skillet & Skillet lasagna

How to Make Old Fashion Skillet Meals: Liver, Potato, Onion Skillet and Skillet Lasagna

Whether 50 or 60 years ago or today, skillet meals have an important role to play.  They are hearty, easy, and thrifty.  The cooks of yesterday were mostly busy housewives who worked hard from sunup to sundown.  Today's busy cooks are both men and women and they usually rush home after a day at work, feed their family, and rush off to other activities.  Whatever goes on in a busy cooks life, hearty, quick meals with little cleanup are important.  Try these easy recipes to bring yesterday back to life. Here are some very different meal options: Liver, Onion, and Potato Skillet

LIVER, ONION, POTATO SKILLET
This recipe is from my husband's late aunt.  She has been gone for many years but her recipes live on.
4 slices bacon
4 medium potatoes, sliced
1/4 cup bacon drippings (or butter)
2 cups sliced onions
2 tbsp flour
1 1/2 cup beef bouillon
1 tsp salt
1/4 tsp pepper
1 lb liver (preferably frozen)
Cook the bacon in a large skillet. Drain and measure the fat. Add onions and saute until golden. Sprinkle with salt, pepper, and flour. Mix well and add the bouillon; bring to a boil while stirring. Cut the liver into 1/2-inch cubes. Add to skillet, then add potatoes. Sprinkle lightly with more salt and pepper. Cook, covered, for 25 minutes or until the potatoes are tender and the liquid is of gravy consistency. Crumble the bacon and sprinkle over the mixture.

NEWLIE'S SKILLET LASAGNA
1 lb. ground beef
1 pkg (2-oz) dry spaghetti sauce mix
1 lb cottage cheese
3 cups medium-size noodles
1 tbsp sweet basil
1 tbsp parsley flakes
1/2 tsp salt
1 can stewed tomatoes
1/2 cup water
8 oz shredded Mozzarella cheese
In a large skillet, cook the ground beef until no longer pink. Drain off the fat and rinse with hot water. Put the ground beef back into the skillet and sprinkle half the dry spaghetti sauce mix over the meat. Next, spread the cottage cheese over the meat and sauce mix. Add the uncooked noodles in a layer over the cottage cheese. Sprinkle with the remaining half of the spaghetti sauce mix, the basil, parsley and salt over the noodles. Add the tomatoes with their liquid and the water, being sure all the noodles are moistened. Cover with a tight fitting lid. Cook on medium-low (about 250 degrees) for 30 to 35 minutes. Sprinkle the cheese over the mixture; return the lid and let steam for about 10 minutes for cheese to melt before serving.

Enjoy!


Enjoy!

About the Author Linda Wilson

You can find more of my vast collection of old fashion recipes at my blog http://grandmasvintagerecipes.blogspot.com/ I also have a diabetic blog at http://diabeticenjoyingfood.blogspot.com/

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