Thursday, March 15, 2012

More good eats

Once again, my husband is a CFCW Recipe of the Morning contest winner, which is ironic considering the lack of time he spends in the kitchen these days! His job keeps him so busy that he often works evenings and weekends, but I guess that’s fitting given the type of crowd for which this winning Six Layer Dinner recipe was originally intended.

It was passed along to us by a friend-of-a-friend who regularly made this meal during the fall harvest when the men-folk worked long days and nights in the field. Given its simplicity and plethora of readily available ingredients, women would whip up this dish and serve it to the men still toiling hard at work. And while I can’t exactly assemble a quick meal and hand-deliver it to my husband’s work each time he stays late, I know he would appreciate a hearty meal such as this when he finally arrives home.

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March 14
Six Layer Dinner
3 cups sliced raw potatoes
1/3 cup uncooked rice
1 1/2 cups celery, cut fine
1 1/2 lbs ground beef
1 cup chopped onions
1 cup chopped carrots
1 quart canned tomatoes
1 tsp salt, 1 tsp sugar, and 1/8 tsp pepper (add these to the canned tomatoes)

Place a thick layer of potatoes in a deep baking dish that has been well buttered. Sprinkle washed rice over the potatoes, then cover with a thick layer each of celery, ground beef, onions, and carrots. Pour the tomatoes on top. Cover lightly and bake at 350 F for 2 ½ hours.