April 2010 Archives
Taco Casserole
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips (use the broken chips at the bottom of the bag)
1 can (16ozs) refried beans
1 cup (4ozs) shredded cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce.
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375 deg for 15-20 minutes or until heated through.
Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Yield: 4 servings.
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips (use the broken chips at the bottom of the bag)
1 can (16ozs) refried beans
1 cup (4ozs) shredded cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce.
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375 deg for 15-20 minutes or until heated through.
Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Yield: 4 servings.
Chili Chops
4 pork loin chops, 1/2 inch thick
4 onion slices, 1/4 inch thick
4 green pepper slices, 1/4 inch thick
1 bottle (12 ozs) chili sauce
Place the pork chops in a greased 9 inch square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350 deg for 20-30 minutes or until the meat juices run clear. Yield: 4 servings.
4 pork loin chops, 1/2 inch thick
4 onion slices, 1/4 inch thick
4 green pepper slices, 1/4 inch thick
1 bottle (12 ozs) chili sauce
Place the pork chops in a greased 9 inch square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350 deg for 20-30 minutes or until the meat juices run clear. Yield: 4 servings.
Herbed Deviled Egg Bruschetta
4 eggs
2 Tbs snipped fresh chives
1 Tbs snipped fresh dill
1/4 cup mayonnaise
1 Tbs Dijon mustard
4 slices sandwich bread, toasted
Salt & Pepper
Paprika
2 Tbs chopped baby dill pickles
2 Tbs capers
Place eggs in single layer in medium saucepan; add water to cover by 1 inch. Bring to rapid boil over high heat. Cover; remove from heat. Let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.
In shall dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice. Stir mayonnaise and mustard into remaining herbs.
Cut toast diagonally in half; remove crust.
To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with Salt, pepper, and paprika. Serve with chopped baby dill pickles and capers.
Makes 8.
English Muffin & Asparagus Bake
1 orange, yellow or green bell pepper
10 eggs
1/2 cup half & half or milk
2 tsp Dijon mustard
1 tsp lemon pepper seasoning
1 tsp curry powder
1/4 tsp salt
1 Tbs olive oil
6-8 thin asparagus spears, trimmed
1 cup fresh sugar snap pea pods, trimmed
1 cup red or yellow cherry tomatoes
2 English muffins, split and halved
4 oz fresh mozzarella cheese, thinly sliced or 1 cup shredded mozzarella
1/4 cup fresh basil leaves
Preheat oven to 375 deg. Slice bottom half of pepper into rings; seed and chop remaining pepper. Set aside.
In large bowl whisk together eggs, half & Half, mustard, lemon pepper, curry powder, and salt; set aside.
In 12 inch nonstick oven-going skillet heat oil over medium heat. Add asparagus spears; cook 1-2 minutes or until bright green. Remove with tongs; set aside. Add chopped peppers and pea pods; cook 2 minutes. Stir in tomatoes. Cook until tomato skins begin to pop. Arrange muffin pieces on top of vegetables. Slowly pour egg mixture over all, making sure to saturate muffin pieces. To with asparagus spears, pressing lightly with the back of spoon.
Transfer to oven. Bake, uncovered, 12 minutes. Top with pepper rings and cheese. Turn oven to broil. Boil 2 to 3 minutes or until top is golden brown, cheese is melted, and eggs are set.
Loosen edges and carefully slide onto serving platter. Cut in wedges to serve. Top with fresh basil leaves. Serves 6.
4 eggs
2 Tbs snipped fresh chives
1 Tbs snipped fresh dill
1/4 cup mayonnaise
1 Tbs Dijon mustard
4 slices sandwich bread, toasted
Salt & Pepper
Paprika
2 Tbs chopped baby dill pickles
2 Tbs capers
Place eggs in single layer in medium saucepan; add water to cover by 1 inch. Bring to rapid boil over high heat. Cover; remove from heat. Let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.
In shall dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice. Stir mayonnaise and mustard into remaining herbs.
Cut toast diagonally in half; remove crust.
To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with Salt, pepper, and paprika. Serve with chopped baby dill pickles and capers.
Makes 8.
English Muffin & Asparagus Bake
1 orange, yellow or green bell pepper
10 eggs
1/2 cup half & half or milk
2 tsp Dijon mustard
1 tsp lemon pepper seasoning
1 tsp curry powder
1/4 tsp salt
1 Tbs olive oil
6-8 thin asparagus spears, trimmed
1 cup fresh sugar snap pea pods, trimmed
1 cup red or yellow cherry tomatoes
2 English muffins, split and halved
4 oz fresh mozzarella cheese, thinly sliced or 1 cup shredded mozzarella
1/4 cup fresh basil leaves
Preheat oven to 375 deg. Slice bottom half of pepper into rings; seed and chop remaining pepper. Set aside.
In large bowl whisk together eggs, half & Half, mustard, lemon pepper, curry powder, and salt; set aside.
In 12 inch nonstick oven-going skillet heat oil over medium heat. Add asparagus spears; cook 1-2 minutes or until bright green. Remove with tongs; set aside. Add chopped peppers and pea pods; cook 2 minutes. Stir in tomatoes. Cook until tomato skins begin to pop. Arrange muffin pieces on top of vegetables. Slowly pour egg mixture over all, making sure to saturate muffin pieces. To with asparagus spears, pressing lightly with the back of spoon.
Transfer to oven. Bake, uncovered, 12 minutes. Top with pepper rings and cheese. Turn oven to broil. Boil 2 to 3 minutes or until top is golden brown, cheese is melted, and eggs are set.
Loosen edges and carefully slide onto serving platter. Cut in wedges to serve. Top with fresh basil leaves. Serves 6.
