April 2009 Archives
Enchilada Pie
2 lbs ground beef
1 tsp salt
1 medium onion, chopped
1 can condensed tomato soup (10.75 ozs)
2 cans mild enchilada sauce (10 oz)
1 cup water
9 (8") flour tortillas
2 cups shredded sliced Cheddar or mozzarella cheese (8 oz)
Using a deep pan or dutch oven, brown the ground beef with salt and onion. Drain off drippings. Add condensed soup, enchilada sauce and water. Simmer 5 minute. Spoon 3/4 of the mixture into a medium bowl.
Arrange 2-3 tortillas over mixture remaining in pan. Alternate meat, cheese sand tortillas in 3 layers. Replace lid on pan. Simmer 7 to 10 minutes or until cheese melts and tortillas soften. Serve pie with remaining tortillas as side bread. Serves 6 to 8.
2 lbs ground beef
1 tsp salt
1 medium onion, chopped
1 can condensed tomato soup (10.75 ozs)
2 cans mild enchilada sauce (10 oz)
1 cup water
9 (8") flour tortillas
2 cups shredded sliced Cheddar or mozzarella cheese (8 oz)
Using a deep pan or dutch oven, brown the ground beef with salt and onion. Drain off drippings. Add condensed soup, enchilada sauce and water. Simmer 5 minute. Spoon 3/4 of the mixture into a medium bowl.
Arrange 2-3 tortillas over mixture remaining in pan. Alternate meat, cheese sand tortillas in 3 layers. Replace lid on pan. Simmer 7 to 10 minutes or until cheese melts and tortillas soften. Serve pie with remaining tortillas as side bread. Serves 6 to 8.
Pork Chow Mein
2/3 cup uncooked instant rice
2 Tbs butter or margarine
1/2 tsp salt
1 large onion, chopped
2 celery ribs, sliced
1 medium green pepper, chopped
1 tsp chicken bouillon granules
1-1/2 cups boiling water
1 cup cubed cooked pork roast
1 Tbs cornstarch
1 Tbs cold water
1 Tbs soy sauce
Chow mein noodles
In a skillet, saute rice in butter and salt until golden. Add the onion, celery and green pepper; cook until crisp-tender. Dissolve bouillon in boiling water; add to the rice mixture. Add pork; bring to a boil. Reduce heat; cover and cook for 5 minutes or until the rice is tender. Combine cornstarch, cold water and soy sauce until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chow mein noodles. Yield: 3 servings.
2/3 cup uncooked instant rice
2 Tbs butter or margarine
1/2 tsp salt
1 large onion, chopped
2 celery ribs, sliced
1 medium green pepper, chopped
1 tsp chicken bouillon granules
1-1/2 cups boiling water
1 cup cubed cooked pork roast
1 Tbs cornstarch
1 Tbs cold water
1 Tbs soy sauce
Chow mein noodles
In a skillet, saute rice in butter and salt until golden. Add the onion, celery and green pepper; cook until crisp-tender. Dissolve bouillon in boiling water; add to the rice mixture. Add pork; bring to a boil. Reduce heat; cover and cook for 5 minutes or until the rice is tender. Combine cornstarch, cold water and soy sauce until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chow mein noodles. Yield: 3 servings.
Apricot-Glazed Ham
Glaze a bone-in ham with apricot jam to give it an attractive look and delicious flavor.
1/2 fully cooked bone-in ham (6-8 lbs)
1/2 cup packed brown sugar
2-3 Tbs ground mustard
Whole cloves
1/2 cup apricot preserves
Score the surface of the ham, making shallow diagonal diamond shapes 1/2 inch deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325 deg for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a meat thermometer reads 140 deg and ham is heated through. Yield: 20-24 servings.
Glaze a bone-in ham with apricot jam to give it an attractive look and delicious flavor.
1/2 fully cooked bone-in ham (6-8 lbs)
1/2 cup packed brown sugar
2-3 Tbs ground mustard
Whole cloves
1/2 cup apricot preserves
Score the surface of the ham, making shallow diagonal diamond shapes 1/2 inch deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325 deg for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a meat thermometer reads 140 deg and ham is heated through. Yield: 20-24 servings.
