TACO SALAD

submitted by Lynn

  • 2 lbs. ground beef, browned, drained and crumbled
  • 1 head of lettuce, chopped into bite-size pieces
  • 4 large tomatoes, chopped into bite-size pieces
  • 1 can of sliced black olives, drained
  • 1 large bag of nacho-style tortilla chips, crushed
  • 2 large bottles of spicy French dressing, like Kraft Catalina
  • 1 8 oz. bag of shredded sharp cheddar cheese

  • Combine all ingredients except the cheese in a large bowl. Top with the cheese.

  • Serves 4-6



    BUSY DAY POT PIE

    submitted by Lynn

  • 3 cups of cooked and cubed chicken or beef
  • 2 cans of mixed peas and carrots, drained
  • 2 jars of either chicken or beef gravy
  • 1 double-batch of buttermilk baking mix biscuit dough

  • Combine meat, vegetables and gravy in a rectangular baking dish.Top with the biscuit dough.

  • Bake in a 425 degree oven for 10-15 minutes or until top is golden brown.

  • Serves 4-6



    VEGETARIAN STUFFED PEPPERS

    submitted by Lynn

  • 4 large green sweet peppers, cored and seeded
  • 3 cups of cooked instant brown rice
  • 1 can of mixed peas and carrots, drained
  • 4 slices of American cheese

  • Par-boil the peppers for 5 minutes to soften slightly. Drain.
  • Place the peppers in a square baking dish.
  • Combine the rice and vegetables and fill the peppers with the mix.
  • Bake in a 350 degree oven for 20 minutes.
  • Top each pepper with a slice of cheese and bake for 10 minutes more.

  • Serves 4



    MILD-MANNERED CHILI

    submitted by Lynn

  • 2 lbs. of lean ground beef, browned, drained and crumbled
  • i large can of crushed tomatoes
  • 1 large can of tomato paste
  • 1 small can of tomato puree
  • 1 large onion, chopped
  • 2 cans of dark red kidney beans, drained
  • 2 tbsps. each of chili powder and cumin
  • salt and pepper to taste
  • 1 bag of shredded sharp cheddar cheese

  • Combine all ingredients except the cheese in a dutch oven or large pot. Taste and adjust seasonings as needed.
  • Cover and simmer over low heat 1 hour, stirring occasionally.
  • Serve in bowls topped with the shredded cheese.

  • Serves 4-6

  • To heat up this chili add red pepper flakes, chopped jalapeno peppers or your favorite hot spices before cooking



    BOHEMIAN WRAPSODY

    submitted by Jan

    Stir-fried chicken & vegetables with brown rice, wrapped in warm, flour tortillas.

  • 1 tbsp. each – soy sauce & ketchup
  • 2 tsp. each - honey & lime juice
  • 1-1/2 tsp. grated gingerroot
  • 1 tsp. each sesame oil & cornstarch (I use olive oil with no problems)
  • 1/4 tsp. ground coriander
  • 4-7 inch flour tortillas
  • 1 tsp. olive oil
  • 2 boneless, skinless chicken breast halves, cut into thin strips
  • 1 cup each – bean sprouts, halved snow peas & sliced red bell pepper
  • 1 cup hot, cooked brown rice
  • 1/2 cup grated carrot

  • In a small bowl, combine soy sauce, ketchup, honey, lime juice, gingerroot, sesame oil, cornstartch and coriander. Set aside.

  • Wrap tortillas in a damp kitchen towel and place in a 250 oven for 10 minutes to warm.

  • Meanwhile, heat olive oil in a large, non-stick wok or skillet over medium-high heat. Add chicken. Cook and stir until chicken is no longer pink. Continue to cook until chicken is lightly browned. Add bean sprouts, snow peas & red pepper. Cook for 2 more minutes. Add sauce. Cook until sauce is bubbly and has thickened. (Doesn't take long at all!) Remove from heat.

  • To assemble wraps, place a warm tortilla on a serving plate. Spoon rice into center, followed by grated carrot. Spoon hot chicken-vegetable mixture over top. Fold bottom of tortilla up to cover part of filling, then fold in sides.

  • Serve immediately.

  • 4 servings.



    PASTICCIO

    submitted by Marcia
     
  • 14 ounces uncooked elbow macaroni (about 4 cups)
  • 1 1/2 lbs ground beef
  • 1 medieum onion, chopped (about 1/2 cup)
  • 2 - 15 ounce cans tomato sauce
  • 1 1/2 teaspoons salt
  • 1 1/2 cup grated Parmesan or Romano cheese (6 ounces)
  • 1/4 teaspoon ground cinnamon
  • 2 cups milk
  • 1/3 cup margarine or butter
  • 3 eggs, beaten
  • 1/4 teaspoon ground nutmeg

     
  • Cook macaroni as directed on package and drain. 
  • cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain.
  • Stir in tomato sauce and salt.
  • Spread half of the macaroni in greased rectangular baking dish, 13x9x2 inches; cover with beef mixture.
  • Mix 1/2 cup of the cheese and the cinnamon; sprinkle over beef mixture.
  • Cover beef mixture with remaining macaroni.

     
  • Heat milk and margarine in 2-quart saucepan, stirring constantly, until margarine is melted; remove from heat.
  • Stir at least half of the milk mixture gradually into beaten eggs.
  • Blend into milk mixture in saucepan; pour over macaroni.
  • Sprinkle with remaining 1 cup of cheese.

  • Bake uncovered in 350° oven until brown and center is set, 30 to 40 minutes.
  • Sprinkle with nutmeg. 
  • Garnish with parsley if desired.

  • 12 servings and 400 calories per serving

     
  • Do-ahead tip:  Before baking, cover and refrigerate Pasticcio no longer than 24 hours. Bake uncovered in 350° oven until brown and center is set, 45 to 50 minutes.

      *Note: The original recipe calls for an oven temperature of 325°, but I have found that to be too low. You may want to adjust the temperature to suit yourself depending on your oven and location.


      







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