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Smashed Potatoes
These coarsely mashed potatoes go well with most entrees.
Serves 3-4
1 pound Red potatoes, small, skin on
2 1/2 Tablespoons Sour cream
4 Tablespoons Butter
1/2 cup Milk
Salt and pepper to taste
Cut the potatoes in half and boil until soft. Drain and return to the same pot. Briefly mash until just broken up. Add the remaining ingredients and toss. Serve warm.
Speedy Tex-Mex Skillet Dinner
1 pound lean ground beef
3/4 cup chopped onion
3 tablespoons Fajita Seasoning
1/2 teaspoon Garlic Salt
1/4 teaspoon Black Pepper
1 1/2 cups water
1 1/2 cups thinly sliced zucchini
1 cup frozen whole kernel corn
14 1/2 ounces stewed tomatoes
1 1/2 cups uncooked quick-cooking rice
4 ounces shredded reduced-fat Cheddar cheese
2 small tomatoes chopped
1 tablespoon Inferno Hot Pepper Sauce to taste (1 to 2)
In large skillet, brown ground beef and onion; drain excess grease. Stir in Mexican Blend Seasoning and next six ingredients; bring to a boil. Stir in the rice; reduce heat to low. Cover, and simmer 8 to 10 minutes or until liquid is absorbed; stirring occasionally. Remove from heat. Fluff with a fork; sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted. Serve with a mixture of the tomato and Inferno Sauce. ENJOY!
Eggplant Caviar
1 medium eggplant
1 tablespoon lemon juice
1 large tomato -- peeled and finely chopped
1 medium onion -- finely chopped 1 clove garlic -- minced
2 tablespoons chopped parsley
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400. Pierce eggplant in 2 or 3 places with the tip of a knife. Put eggplant in an ovenproof skillet or baking dish and bake for 30 to 40 minutes, until very soft. Let cool. Peel eggplant and discard skin. Place eggplant in a medium bowl and mash to a puree. Add lemon juice, tomato, onion, garlic, parsley, and oil. Mix well. Season with salt and pepper. Cover and refrigerate until chilled. Serve as a dip or as an appetizer salad on letuce leaves.
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Lemon-Dill Tartar Sauce
Try this full-flavored sauce with your favorite seafood dish.
Makes about 1 1/2 cups
1 1/2 cups Mayonnaise
1 teaspoon Dill pickles, minced
1 teaspoon Capers
1 Tablespoon Lemon juice
1 Tablespoon Dill weed (fresh)
2 teaspoons Parsley, chopped
1/2 teaspoon Dijon mustard
Blend all ingredients until well mixed. Cover and refrigerate until needed.
***Italiano Meat Pie***
1 pet-ritz deep dish pie crust
1 1/2 pounds ground beef
1/3 c. chopped green pepper
2 (8 oz.) cans tomato sauce
1 (4 oz.) can mushrooms, drained
3 tbsp. water
1/4 tsp. Oregano
1/4 tsp. basil
1/4 tsp. garlic powder
1/3 c. parmesan cheese
2 c. shredded mozzarella cheese, divided Preheat oven and cookie sheet to 400. In large skillet, brown beef. Drain well. Add green pepper and cook 2 minutes. Stir in tomato sauce, mushrooms, water, oregano, basil, and garlic powder; simmer 10 minutes. Sprinkle half the parmesan over bottom of pie crust. Spread half the beef mixture over parmesan cheese. Sprinkle with 1 cup mozzarella cheese; layer remaining beef and parmesan cheese. Bake on preheated cookie sheet 25 minutes; sprinkle with remaining mozzarella cheese. Bake another 5 minutes. Let stand 10 minutes before serving. |
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Cajun Scramble
You can substitute smoked sausage if Andouille isn't available.
Serves 2
1 teaspoon Oil
1/2 teaspoon Garlic, minced
2 Tablespoons Onion, chopped
1/4 cup Green pepper, chopped
1/4 cup Tomatoes, chopped
1/4 teaspoon Cajun seasoning
1/4 pound Andouille sausage, cooked and diced
4 Eggs, beaten
Heat the oil in a heavy skillet. Add the garlic, onion, and green pepper. Cook until just soft. Toss in the tomatoes, Cajun seasoning, and sausage. Add the beaten eggs and cook until just firm, stirring frequently. Serve warm.
Italian Meatloaf
2 pounds ground beef
1 pound mild Italian Sausage (casings removed)
1 cup finely chopped onion
3 cups fresh bread crumbs
1 tablespoon Oregano
1 tablespoon Basil
1 1/2 teaspoons Garlic Flakes
1 teaspoon salt
1/2 teaspoon Italian Seasoning
2 large eggs lightly beaten
1/2 cup water
6 ounces tomato paste
1 pound mozzarella cheese (4 cups) divided
Line a large baking dish with aluminum foil; grease foil then set aside. In a large bowl, combine first nine ingredients; add eggs and water and mix thoroughly. Lay out a large piece of parchment paper or plastic wrap. Spread the meat mixture onto wrap to form a 15-x12-inch rectangle on the paper. Spread with tomato paste and sprinkle with 3 cups of the cheese. Use the paper or plastic wrap to help roll meat mixture up like a jelly roll (start from short end). Roll as tightly as you can and keep peeling back paper as you roll. Pinch the meat loaf seam closed as best you can. Using 2 spatulas, transfer meat loaf to prepared pan. Pinch ends closed. Bake at 350 degrees F. for approximately 1 hour or until meat loaf is done. Top with remaining cheese and return to oven just until cheese melts. Remove from oven and let meat loaf rest for about 5 minutes before slicing. Cold leftovers are delicious in sandwiches. ENJOY!
Artichokes Cooked in Marinade Recipe
Measure Ingredient
2 whole artichokes -- (7 ounces each)
2 tablespoons white wine vinegar
2 teaspoons olive oil
1 clove garlic -- cut in half
1/2 small dried hot pepper -- or 4 peppercorns
1/4 teaspoon salt
Trim artichoke stem flat and pull off any bruised outer leaves. Cut off top third of artichoke and trim ends of remaining leaves with scissors. Place in pot just large enough to hold artichokes side by side. Pour 1 tablespoon vinegar and 1 teaspoon oil across top of each artichoke. Add boiling water to cover, garlic, hot pepper, and salt. If artichokes float, place a heavy heatproof plate on top to hold them down. Cover pot with a tight lid, bring to aboil, and cook about 30 minutes, until tender. Let artichokes cool in liquid. Drain artichokes and cut in half lengthwise. Scoop out hairy choke. Serve warm, at room temperature, or chilled. (To refrigerate, place upside down in bowl, basting with a little of cooking marinade.)
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