How To make Hoosier Supper
1 lb Ground meat
1/2 c Bell pepper, chopped
1/2 c Celery, chopped
1 Garlic clove
2 c Eggplant, diced
2 tb Parsley
1 c Uncooked rice
1 Envelope of onion soup mix
1/2 ts Oregano
1 cn Tomato paste 6 oz.
3 c Water
1/4 c Ripe olives
1 c Bread crumbs
1/2 c Parmesan cheese
2 tb Margarine, melted
Salt and pepper to taste Brown the beef; drain excess fat. Add green pepper, celery and garlic. Saute until tender. Stir in salt and pepper, eggplant (my favorite), parsley, rice, oregano, soup mix, tomato paste and water. Bring to a boil; cover and simmer for 20 minutes. Pour into greased casserole or baking pan. Sprinkle with mixed bread crumbs, Parmesan cheese and margarine. Top with ripe olives. Bake at 450 degrees for 15 minutes. (I usually omit the olives) Randy Rigg
How To make Hoosier Supper's Videos
Martha Stewart’s Hoosier Sugar Cream Pie | Martha Bakes Recipes
Martha Stewart shares her recipe for the official pie of Indiana: the Indiana sugar cream pie (also known as a hoosier pie or desperation pie). This fruit-free pie is a midwest classic with a roux base and an unusually pointy pie crust, that gets it’s creamy texture from whole milk, vanilla extract, and heavy cream. This traditional, custard pie is the perfect end-of-the-day dessert or midday pick-me-up!
#HoosierPie #SugarCreamPie #Pie #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:25 Crust
02:16 Custard Filling
03:29 Pour Custard into Crust
04:12 Final Result
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Martha Stewart’s Hoosier Sugar Cream Pie | Martha Bakes Recipes
EASTER DINNER HOOSIER STYLE
Hoosier Hill Farm - Cheddar Cheese POWDER very good for Popcorn and French Fries
Baking with Honey: Paula Haney of Hoosier Mama Pies
Recipe Hoosier Pork Chop Supper Recipe
Recipe - Hoosier Pork Chop Supper Recipe
INGREDIENTS:
●1 medium onion, sliced
●3 tablespoons vegetable oil
●3 tablespoons all-purpose flour
●1 teaspoon salt
●1/2 teaspoon pepper
●4 boneless butterflied pork chops (1-1/2 inches thick and 6 ounces each )
●2 large potatoes, peeled and sliced
●1 large carrot, sliced
●1 can (14-1/2 ounces) diced tomatoes, undrained
●1 cup frozen peas
Indylicious: These hot, crispy egg rolls in Fishers have Hoosiers happily waiting in long lines
Mathoo's egg rolls started with a recipe Bea Gustin's mother carried all the way from Laos after the Vietnam War 38 years ago. (Jenna Watson/IndyStar)