Go to recipes

Go to recipes…everyone has at least one. I have a couple as well as my husband.  Some are based off of childhood favorites while others are of my own creation.

There is one in particular that my husband absolutely loves. I found it in one of those little cookbooks put together by a family and my mom bought it for me. (I have a love of cookbooks) it’s called Supper on a Bread Slice. When I first read it, it made me tilt my head and ?? as it was different. But one day on a whim I made it and over the years I’ve tweaked it to the way we like it.

The great thing about this recipe is that it is easily expandable, it’s great for leftovers and you can easily change it up but putting different vegetables in it. We’ve tried many variations but the one we like the best is below:

1 loaf of French bread (wheat French bread is our favorite for this)

1 pound of ground beef

1 small can of sliced olives, drained

1 green bell pepper diced

1 red bell pepper diced

6-10 white button mushrooms sliced

1 egg

1 T yellow mustard

5 oz evaporated milk

1 1/2 cup shredded Colby Jack cheese

Salt and pepper to taste

Pre heat oven to 350. Brown ground beef with salt and pepper (can use ground turkey instead if you want). Add vegetables and cook until bell peppers are slightly tender. Drain grease and put back into pan to stay warm.

In a bowl, add the egg, mustard and evaporated milk and whisk until combined. (I know you are probably looking at the screen like O.o but trust me…the sauce really does work with this even as unusual as it is.) Add the egg mixture to the beef and vegetable and mix well. You want to be careful and make sure that the meat mixture is not over a hot burner. You don’t want the egg in the sauce to scramble.

Take the French bread and slice it open lengthwise. Then cut each half into pieces. (I recommend to cut the bread into the serving sizes you want because it’s a pain and messy to cut after it’s done.) Place bread on a cookie sheet crust sides down and spoon the mixture evenly over the bread. Top the pieces with the shredded cheese and bake for 20 minutes.

It is so yummy! As I said as strange as the sauce is it works really well. If you decide you try it with firmer vegetables like broccoli, I recommend staggering the vegetables when you add them to the beef. After all you don’t want your mushrooms to be completely soggy and limp but your broccoli barely done.

If you try this recipe…I would love to hear what variation you came up with and what you thought about it. I’ll post more of our go to recipes soon.