October 2007 Archives
1 lb ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 cup canned pumpkin
1 can (8 ozs) tomato sauce
2 Tbs brown sugar
2 Tbs prepared mustard
2 tsp chili powder
1/2 tsp salt
8 hamburger buns, split
American Cheese slices
In a large skillet over medium heat, cook ground beef until no longer pink; drain. Add onions and garlic; cook until tender. Stir in pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat; simmer for 10 minutes.
Meanwhile, cut cheese slices into shapes (triangles, half circles, etc.) to make pumpkin faces. Spoon meat mixture onto buns; top with cheese shapes. Broil just until cheese melts. Serve immediately with bun top off to side. Yield: 8 servings.
Eeerie Eyeballs
Boil 12 eggs; make into deviled eggs. Slice green olives w/Pimiento crosswise. Place one circle on the top of each deviled egg half. Makes 24 eerie eyeballs.
1 pkg (2 lbs) frozen cubed hashbrown potatoes
2 cups (8 ozs) cubed or shredded process American cheese
2 cups (16 ozs) sour cream
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
1 can (10-3/4 ozs) condensed cream of chicken soup, undiluted
1 lb sliced bacon cooked and crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 tsp pepper
Place potatoes in an ungreased 5 qt slow cooker. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through. Yield: 14 servings.
4 loin or pork chops (1/2 inch thick)
1 Tbs vegetable oil
1-1/3 cups uncooked instant rice
1 cup orange juice
Salt and pepper to taste
1 can (10.5 ozs) condensed chicken with rice soup; undiluted
In a skillet, brown pork chops on both sides in oil. Sprinkle rice into a greased 9 inch square baking dish. Add juice; arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops. Cover and bake at 350 deg for 20 minutes. Uncover; bake 10-15 minutes longer or until meat juices run clear and rice is tender. Yield: 4 servings.
(This is a fun meal when pumpkins come on sale for a Halloween dinner.)
1 small to medium pumpkin
1 onion, chopped
2 Tbs vegetable oil
1-1/2 to 2 lb ground beef
2 Tbs soy sauce
2 Tbs brown sugar
1 4oz can sliced mushrooms, drained
1 (10-3/4 oz) can cream of chicken soup
1-1/2 cups cooked rice
1 (8 oz) can sliced water chestnuts, drained
Cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350 deg F. In a large skillet, sauté onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture in the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve. Serves 6.
Beef Stir-Fry
2 Tbs cornstarch
2 tsp sugar
6 Tbs soy sauce
1/4 cup white wine, apple juice or water
1 lb boneless round steak, cut into thin strips
3 cups broccoli florets
2 medium carrots, thinly sliced
1 pkg (6 ozs) frozen pea pods, thawed
2 Tbs chopped onion
2 Tbs vegetable oil, divided
1 can (8 ozs) sliced water chestnuts, undrained
Hot cooked rice
In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice or water until smooth. Add beef and toss to coat; set aside. In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 Tbs oil for 1 minute. Sir in water chestnuts. Cover and simmer for 4 minutes; remover and keep warm. In the same skillet, stir-fry beef in rremaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice. Yield: 4 servings.
Rolling the chicken around a cheesy filling then covering it with a crispy coating gives this favorite a "got-to-have-it now" appearance. Wrapping frozen spinach inside the bundle and adding milk and a whole wheat roll makes this a complete meal!
Chicken Parmesan Bundles
4 oz cream cheese, softened (1/2 of 8 oz brick)
1 pkg (10 oz) frozen chopped spinach, thawed, well drained
1-1/4 cups shredded Mozzarella cheese, divided
6 Tbs grated Parmesan cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb) pounded to 1/4 inch thickness
1 egg
10 Ritz crackers, crushed, (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated
Preheat oven to 375 deg. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbs of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
Beat egg in shallow bowl or pie plate. Mix remaining 3 Tbs Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam side down, in 13 x 9 inch baking dish sprayed with cooking spray.
Bake 30 minutes or until chicken is cooked through (165 deg F). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.
Makes 6 servings.
(Recipe from Kraft Food & Family)
