The fall season is almost officially here, and here are a few of my many fall recipes for easy suppers. I have three recipes for you this week. My own recipe for Ro-Tel “Dogs”, which has received numerous comments since its inception. I developed this recipe many years ago, and it still is a very popular one. The second recipe is a delicious recipe that I invented many years ago as well, and it is my Chicken and Herb Spaghetti. This dish is so simple to prepare and fantastic with garlic bread. And finally my recipe for my mother’s Modern Meat Pie Casserole-a favorite of everyone around my house. Hope you enjoy all these this week! Keep sending me your favorites. I look forward to your recipes each week via e-mail. Enjoy, readers!
Ro-Tel “Dogs”
Note: These hot dogs are delicious because they are smothered with delicious Ro-Tel dip, which is a common staple dip here in the south! Try this super easy supper, and you’ll be convinced!
1 pack Bryan Juicy Jumbos hot dogs
1 pack fresh white hot dog buns
1 lb. Velveeta cheese, cut into cubes
8 oz. cream cheese, softened
1 can Ro-Tel, with juice
1 stick butter, softened
Boil hot dogs in water until they are done. Set aside and leave warm. Prepare hot dog buns by spreading plenty of butter onto each bun. Meanwhile, prepare cheese dip. Melt cheese, cream cheese and Ro-Tel tomatoes in a microwaveable bowl until smooth and melted. Make sure you stir it around every 30 seconds to make sure it does not burn. You may add cooked sausage or cooked ground beef to your cheese dip if you like. Toast buns in oven until lightly toasted. Place hot dogs into each bun, and then spoon cheese over the prepared hot dogs. Serve with Fritos or any type of chips or some homemade potato salad!
Easy Chicken and Herb Spaghetti
Note: This dish is something out of the ordinary. It is amazingly simple to prepare on weeknights. It is very good with hot buttered and toasted garlic bread and a small tossed salad.
2 boxes Kraft Spaghetti Classics with seasoning packs (in green box)
2 cups heavy cream
8 oz. cream cheese, softened
1.5 sticks butter
1 tsp. lemon pepper
Cook spaghetti as directed on boxes. You may cook both boxes together. Drain the spaghetti, and add the seasoning packs, etc., as box directs. Add heavy cream, softened cream cheese and butter. Do not use margarine. Only real sweet cream salted butter is best in this recipe. Return to medium heat and let heat all the way through, stirring, until everything is incorporated into the pasta. You may want to add a little more heavy cream to it to ensure creaminess. Add parmesan cheese at the end, folding it in to the prepared pasta. Serve hot with buttered and toasted garlic bread, along with a salad. Delicious and super easy.
Mama’s Modern Meat Pie Casserole
Note: This is the one of the best easy casseroles that I believe I’ve ever tried. Everybody loves it. It is full of delicious beef and cheese, and it is super satisfying all by itself.
2 pkgs. instant mashed potatoes (butter flavor)
1 stick butter
Milk
1 lb. ground beef, cooked and drained
1 onion, diced finely
2 cups grated cheddar cheese
1 tsp. lemon pepper (to season beef)
Prepare instant potatoes as directed on packages. Make sure you add 1 stick of butter and some milk to both prepared packages, as this will enhance the mashed potato flavor. If too thick, add a bit more milk. Spread evenly on the bottom of a greased 13x9 casserole dish. Cook ground beef with diced onion and lemon pepper and drain well. Spread this on top of the prepared mashed potatoes. Sprinkle the entire dish with grated cheddar cheese. Bake at 350 for about 30 minutes or until cheese is melted and casserole is hot and bubbly. Serve.
Editor’s note:
Brock W. Rogers is an educator, overseas traveler, musician, award-winning southern food writer and a passionate student of the culinary and pastry arts. Please send comments to brockrogers1@gmail.com.
