EASY TACO CASSEROLE

EASY TACO CASSEROLE
1 pound ground beef
1 cup salsa
1/2 cup salad dressing
2 tsp chili powder
2 cups crushed tortilla chips
1 cup (4 oz) shredded Colby cheese
1 cup (4 oz) shredded Monterey Jack cheese
1 medium tomato, chopped
2 cups shredded lettuce

In a saucepan, brown ground beef; drain. Add salsa, salad dressing and chili powder; mix well. In an ungreased 2-qt baking dish layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.
YIELD: 6 servings.

MANDARIN CHICKEN SALAD

Summertime IS approaching. Time for some yummy pasta-ish salads. -- Cathy

MANDARIN CHICKEN SALAD
2 cups cooked chicken
1/4 tsp. onion pwd
1 tsp salt
1 cup grapes (halved) green or red
1 cup chopped celery
1 cup mandarin oranges
1/2 cup slivered almonds
1 cup macaroni rings (or shells)
1 cup salad dressing

Serves: 12

*This is totally a "revisable" recipe. If you want more substance, add more chicken; more or less "fruity," increase or decrease the grapes and oranges. Use this as a starting base and do a taste test and add/subtract as desired

BISCUIT PIZZA BAKE

Okay. I have NOT tried this recipe out yet, but I am going to....SOON. It just sounds so yummolicious! -- Cathy

BISCUIT PIZZA BAKE
1 pound hamburger
2 tubes (12 oz each) refrigerated buttermilk biscuits
1 can (15 oz) pizza sauce
1 cup chopped green pepper
1/2 cup chopped onion
1 can (4 oz) mushroom stems and pieces, drained
1 pkg (3-1/2 oz) sliced pepperoni
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, quarter the biscuits; place in a greased shallow 3-qt baking dish. Top with pizza sauce. Drain beef; sprinkle over biscuits and sauce.

Layer with green pepper, onion, mushrooms, pepperoni and cheeses. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until cheese is melted. Let stand for 5 to 10 minutes before serving. YIELD: 6 to 8 servings.

OVEN EASY CRESCENT FRENCH TOAST

OVEN EASY CRESCENT FRENCH TOAST

2 - 8 oz cans Pillsbury Crescent Rolls
Little Smokies
1/4 tsp salt
3/4 milk
2 Tbsp maple syrup
3 eggs

Heat oven to 350 degrees. Lightly grease 9 x 13 pan. Remove crescent dough from cans in rolled sections. DO NOT UNROLL. Cut each section into 6 slices. In greased pan, arrange slices in 4 rows of 6 slices each. Make deep, wide imprint in center of each slice; press meat into each imprint. Bake at 375 degrees for 15 minutes. Remove from oven. Beat remaining ingredients in large bowl until well blended. Pour over partially baked crescents. Bake an additional 8 to 12 minutes or until golden brown and egg mixture is set. Cut into squares. Serve immediately with butter and syrup.

Makes 6 to 8 servings.

BLUEBERRY MUFFINS

BLUEBERRY MUFFINS

1 egg
1/4 cup milk
1/4 cup orange juice
1/4 cup oil
1-1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup drained blueberries

Beat egg; stir in milk and oil. Mix in remaining ingredients (except blueberries) just until flour is moistened. Fold in blueberries. Pour into muffin cups. Base 20 to 25 minutes at 400 degrees.

Makes 12.

HASH BROWN QUICHE

Cathy's in a breakfast for dinner sort of mood! -- mlc

HASH BROWN QUICHE
3 cups frozen loose-pack shredded hash browns, thawed
1/3 cup butter or margarine, melted
1 cup diced fully cooked ham
1 cup (4 oz) shredded cheddar cheese
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper

Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425 degrees for 25 minutes. Combine the ham, cheese, and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.

Yield: 6 servings.

Morning Mix-up

Brunch . . . my absolute favorite meal of the day. -- Cathy

MORNING MIX-UP
2 cups frozen hash browns (not the shredded kind, but the cubed)
1 cup chopped fully cooked ham
1/2 cup chopped onion
2 Tbsp cooking oil
6 eggs
Salt and pepper to taste
1 cup (4 oz) shredded cheddar cheese
Minced fresh chives

In a large skillet, saute potatoes, ham, and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to the skillet; cook, stirring occasionally until eggs are set. Remove from the heat and gently stir in cheese. Spoon onto a serving platter, sprinkle with chives.

Yield: 4 servings

Eclair Dessert

The final recipe in the 3-part series from dinner at SYFR's: -- Cathy

ECLAIR DESSERT
Bottom Layer:
1 cup water
1 stick butter
1 cup flour
4 eggs

Boil water and butter. Add flour and stir until it leaves side of pan. Remove from heat. Add eggs, one at a time, beating by hand until mixed well. Spread in 9 x 13 pan. Bake at 400 for 25 minutes. Cool.

Filling:
8 oz. cream cheese
3 cups cold milk
2 small pkg vanilla instant pudding

Beat cream cheese. Add 1/2 cup cold milk and 1 box pudding. Beat until smooth. Add remaining box of pudding and slowly add remaining milk, beating until smooth. Pour on crust.

Topping:
1 - 9 oz. container Cool Whip
Chocolate syrup

Spread Cool Whip over filling. Refrigerate. Drizzle chocolate syrup over dessert piece when serving.

Spinich Salad

The 2nd recipe in the 3-part series of sweet young friend Rita's masterfully cooked meal that my familia partook (is that even a word?!?!) in. -- Cathy

SPINACH SALAD
Spinach leaves
Cashews
Apples, diced
Craisins

Mix just before serving. Top with Brianna's Homestyle Poppyseed Dressing. Rita says she has also used grapes and added chicken.

Two words: YUMMO YUMMO!

PS IF any of my family reads this "blob," (I have stolen this word from friend Kelly -- she calls her "blog" her "blob.") you best not be bringing this to the next family function, because I call dibs on it!!! :D

Chicken Pot Pie

I will be sharing a series of 3 recipes that sweet young friend Rita masterfully cooked for my family not long ago. I have gotten her permission to share these gems. -- Cathy

CHICKEN POT PIE
Pastry for 2 crust 9" pie (can use Pillsbury refrigerated crusts)
4 Tbsp butter or margarine
4 Tbsp flour
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
onion
1 cup chicken broth
1 cup half and half (or whole milk)
2 cups cooked chicken, cubed
2-3 medium potatoes, cooked and cubed
8 oz. frozen mixed peas and carrots, cooked.

Melt butter in large pan over medium low heat. Add onions and saute' until soft. Blend in flour, salt, pepper, and thyme. Cook over low heat until smooth and bubbly. Remove from heat. Stir in chicken broth and half and half. Return to heat. Bring to a boil, stirring constantly. Boil and stir one minute. Precook chicken, potatoes, and peas and carrots, all separately. Add the chicken, potatoes, and peas and carrots to the sauce. Stir. Put bottom pastry in pie plate. Add chicken mixture. Put on top crust, venting with knife. Seal and flute edges. Cover edge with foil. Bake at 425 for 20 minutes. Remove foil and bake another 15-25 minutes.

One word: YUMMO.

Goulash

Quick and easy and tasty supper tonight.....Goulash. A friend of mine brought this over for us to have for supper after Peteyo was born. It became a regular meal for us. -- Cathy

GOULASH

1 pound hamburger
1 onion, chopped
1 cup elbow macaroni
1 can tomato soup.
1 can of water.
Salt and Pepper

Brown hamburger and onion. Drain. Add macaroni, soup, and water. Add salt and pepper to your taste. Cover and let simmer until macaroni is done. Goes great with some biscuits, a bowl of peaches, some green beans.

Chicken Chow Mein

Cathy is on an Asian inspired roll! -- ml

CHICKEN CHOW MEIN

Boil boneless/skinless chicken breasts (approx 3-4) and set aside

1 bunch celery (cut up)
1-2 onions (cut up)
sauté in oil

ADD:
1/3 cup soy sauce
3 Tbsp sugar
3/4 tsp salt
3 chicken bouillon cubes
2 cups water

ADD:
1 can water chestnuts
1 can bean sprouts
cut up chicken (cooked and in pieces)
Before serving mix in 4 Tbsp cornstarch plus 4 Tbsp water to thicken

DON'T FORGET THE RICE!!!!!!!

Oriental Salad

This one seems to be a hit with everyone. -- ml

ORIENTAL SALAD

1 bag coleslaw
1 package ramen oriental flavor noodles
1/2 cup sunflower seeds
3 Tbsp sugar
2 Tbsp apple cider vinegar
1/2 cup oil
salt and pepper

Mix all the dressing ingredients together including flavor packet from the ramen noodles, pour over the cabbage. Shake it up stick it in the fridge. Stir in the crunched up noodles and seeds just before serving.

It should sit in the frig for at least an hour to get the flavors mixed together.

Toffee Malted Cookies

A wickedly yummy cookie. Best if not over baked. -- Cathy

TOFFEE MALTED COOKIES

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 pkg (3.4oz) instant vanilla pudding
1 tsp vanilla
2 1/4 cup all-purpose flour
1 cup quick cooking oats
1 tsp baking soda
1/2 tsp salt
1 cup malted milk balls, chopped
3/4 cup English toffee bits or almond brickle chips

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Add pudding mix and vanilla. In a second bowl, combine flour, oats, baking soda and salt; add to creamed mixture. Fold in milk balls and toffee. Drop by rounded tsp 2" apart. Bake @ 350 degrees for 12-15 min. or until golden brown.

Cocoa Mix

A staple of our life in winter -- hot chocolate. -- Cathy

COCOA MIX

4 cups powdered milk
2 cups Nestle's Quick
1 cup Coffee Mate
1/2 cup sugar

Mix all together. Makes about 1/2 gallon.

Add desired amount to hot water. Of course tastes great with a squirt of Redi-Whip or marshmallows (for those who don't have an aversion to marshmallows). :-)

Banana Bars

I am allergic to bananas, but don't let that stop you. -- ml

BANANA BARS

Cream together:
1/2 cup butter or margarine
1-1/2 cup sugar

Add:
2 eggs
3/4 cup sour cream
2 ripe bananas - mashed
1 tsp vanilla
2 cups flour
1 tsp salt
1 tsp soda

Bake 20 minutes at 375 degrees in jelly roll pan. Cool and frost.

Frosting
1 - 3 oz pkg cream cheese
3/4 stick butter
1 Tbsp milk
3 cups powered sugar

Strawberry Dessert

One of my all time favorites (sorry....I use that word a lot...where's my thesaurus?!?!). Grandma Nelson made this special treat while I was growing up. -- Cathy

STRAWBERRY DESSERT

Crust:
1 cup flour
1/4 cup brown sugar
1/2 cup butter or margarine

Mix together above ingredients and put in shallow pan (i.e., cookie sheet), bake 20 minutes at 325-350ish, stirring half way through. Sprinkle 2/3 of mixture in bottom of a 9 x 13 pan.

Combine and beat until very stiff:
2/3 cup sugar
2 egg whites
10 oz pkg frozen strawberries
2 Tbsp lemon juice

When stiff, fold in 1 cup whipping cream (whipped)

Pour in pan. Top with remaining crumbs. FREEZE OVERNIGHT.

Cream Waffles

Hmmm, Cathy has taken one of my favorite words "waffles" and put "cream" in front of it. Hooray! -- ml

CREAM WAFFLES

2 eggs (separated)
1/2 cup melted butter
1/2 tsp salt
2 cups flour
4 tsp baking powder
2 tsp sugar
1-3/4 cups milk

Mix milk and beaten egg yolks. Mix and add dry ingredients to milk -- add butter. Beat until smooth and creamy. Fold in beaten egg whites. Bake in hot waffle iron.

No Name Appetizer

This is a favorite appetizer that I usually bring to Christmas Eve festivities. I acquired this recipe from a gal several years ago.

I have NO idea if it has a formal name. :-) -- Cathy

1 pack of cocktail wieners
1 package of bacon
Brown sugar

Cut the bacon strips in thirds. Wrap each strip around a wienie and poke with a tooth pick. Put on baking sheet. Sprinkle with brown sugar and bake at 425 for ???? (sorry, I've never written down the time)...try about 10 minutes at first and check to see if bacon is done.

ABSOLUTELY addictingly delicious. :-)

Dear, Dear Marie

Cathy has sent me recipes for her blog a batch at a time. Since our blog entries were ahead I had not looked at her message which I assumed was full of recipes to carry us way into February. I was wrong. -- ml

What was for dinner. . . LAST NIGHT.

I grew up in the big metropolis area of Minneapolis/St. Paul, specifically Bloomington. Living in a big city area provides a plethora of eating establishments. One of my favorites was the Marie Callender restaurant in Burnsville. Yum. Order pretty much anything and it was delicious. Well....it is so comforting to find Marie Callender's in my own grocer's frozen food section. Her pot pies are scrumptious, but last night, we had one of our other family favorites: Lasagna. So, very simply my "recipe" for today is Marie Callender's Lasagna. Again, her lasagna can be found in the frozen food section. Read the back of the box, follow the instructions, and you will be delighted. We get the box that says "serves 5," although it serves our family of 4 quite nicely. Serve this up with some garlic bread, a salad, and you're good to go. Dessert last night: Cherry turnovers (also found in the frozen food section). :-)

Aunt Rayna's Cherry Coke Jell-O

I was inspired the other day by Shirley's salad to share with you a Jell-O recipe from my Aunt Rayna. I have given this recipe out many times and I always label the card "Lisa's Aunt Rayna's Cherry Coke Jell-O." I'm sure there are people out there eating this tasty Jell-O saying, "I don't know Lisa or her Aunt Rayna, but mmmm this Jell-O is good!" -- ML

P.S. This is NOT a low cal Jell-O.

Lisa's Aunt Rayna's Cherry Coke Jell-O

1 6 oz. pkg cherry Jell-O
1 1/2 cu. boiling water
1 can cherry pie filling
1/4 cu. sugar
1 12 oz. can Coke (Don't be tempted to use cherry Coke even though it seems like the logical choice. It's too much. I know.)

Add Jell-O to boiling water, stir. Add pie filling and sugar. Bring to boil. Put in a bowl to cool. Add Coke before it begins to congeal.

Turkey Tetrazzini

Anything with the word "tetrazzini" in it is sure to be a hit at our house! -- ML

Tasty recipe that I honestly do not make enough.

TURKEY TETRAZZINI

1 pkg (7 oz) thin spaghetti, boken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 Tbsp butter or margarine
1 can Cream of Mushroom soup, undiluted
1 cup milk
1/2 tsp poultry seasoning
1/8 tsp ground mustard
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1 Tbsp shredded Parmesan cheese
Minced fresh parsley

Cook spaghetti according to pkg directions. Drain and place in a greased 11 x 7 x 2 baking dish. Top with turkey; set aside.

In a skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Stir in the cheddar cheese; cook and stir over medium heat until cheese is melted. Pour over turkey.

Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake uncovered at 350 degrees for 25-30 minutes or until heated through and cheese is melted. Sprinkle with parsley. Yield: 4-6 servings

Frozen Fruit Cups

The day I am posting this recipethe high will be -5. I am having a hard time getting excited about anything frozen, but I'm not going to let that stop me from sampling this yummy recipe sometime in the warm future! -- ML

Okay this is a household FAVE!!!! It makes a great lil' refreshing snack for the kids (and adults). I have also served this at different kinds of gatherings. Yummo and delightfully refreshing.

FROZEN FRUIT CUPS

3 cups sugar
3 cups water
3 pkgs frozen strawberries or raspberries (I've been using 2-24oz containers of frozen strawberries from Wal-Mart -- Great Value brand)
1 can of 5-Alive Citrus (frozen concentrate - the large can)
1/3 cup Real Lemon reconstituted lemon juice
2 cans pineapple tidbits and juice
6 medium bananas

Combine sugar and water in large stockpot. Bring to boil. Add frozen berries, stirring carefully to thaw, then add remaining ingredients. Put in 4 oz or 5 oz plastic cups and freeze.

Remove from freezer about 30 minutes before serving OR eat straight from the freezer if you can't wait :-)

TIP: I use the 4 oz or 5 oz plastic Dart cups with lids. I place the cups on cookie sheets when I place in freezer.

Tangy Broccoli Salad

Today Cathy shares another great vegetable salad! -- ML

This is a recipe that I sampled at County Market last year and have since brought it to a couple family functions.

TANGY BROCCOLI SALAD

3/4 cup Miracle Whip dressing
2 Tbsp sugar
2 Tbsp vinegar
1 bunch broccoli, cut into florets (6 cups)
1 jar of Hormel Real Bacon Bits (or pieces)
1 small red onion, chopped
1 bag of iceberg lettuce

MIX dressing, sugar and vinegar in large bowl.

ADD remaining ingredients EXCEPT lettuce; mix lightly.

REFRIGERATE at least 1 hour before serving. (NOTE: This salad is actually best when made the night before.)

ADD the bag of lettuce JUST before serving.

Shirley's Wonderful Salad

Here's an easy and interesting side dish salad with a salute to Shirley . . . wherever you are. -- ML


THIS is perhaps my family's favorite salad. It has been a HUGE hit at family gatherings. I got the recipe from my husband's aunt who brought this years ago to one of their family get togethers. PS: No one knows WHO Shirley is.

SHIRLEY'S WONDERFUL SALAD

1 head of red leaf lettuce
1 head of iceberg lettuce
1 head of cauliflower
2 jars Hormel Real Bacon Bits

Dressing:
1-1/2 cups salad dressing (or mayo....I use Miracle Whip)
3/4 cup grated Parmesan cheese
1/2 cup sugar
1/2 c. chopped green onion
MIX AND REFRIGERATE THE NIGHT BEFORE

Break up lettuces and cut cauliflower into small pieces. Mix with bacon bits, dressing and seasoned croutons JUST before serving. Mmm Mmm good!

Coke Beans

Today we continue with the theme of hearty food for cold people with this interesting recipe which combines a protein and caffeine. How bad could that be? -- ML

Gotta love these baked beans. This is a crockpot recipe.

COKE BEANS

Use as many cans of baked beans as you want. (6 or 8 people: 2 tall cans of the Bush's Original baked beans).

Drain 3/4 liquid from canned beans.

Put 1/2 of the beans in the crockpot - cover with cooked bacon (optional).

Add other 1/2 of the beans. Barely cover with Coke (probably 1 can).

Cover with a 3/4 cup to 1 cup of brown sugar.

Bake uncovered at 250 to 300 degrees for 6 hours.

Cream of Broccoli Soup

It's extremely cold here. I mean cold for even the heartiest Minnesotan. We need solid warm food just to stay alive. Today Cathy is making soup. -- ML

A recipe I had at a friend's house in the summertime. It's a delightful soup that is light, yet satisfying. :-)

CREAM OF BROCCOLI SOUP

3-1/2 cups milk
1 (10 oz) pkg frozen broccoli or fresh cooked
1 envelope Lipton's Chicken Noodle Soup
1 Tbs flour

Combine broccoli and milk. Bring to a boil. Simmer for 5 minutes. Add dry soup and flour. Simmer 10 minutes until soup is slightly thickened. YUMMY!

Fish Tacos

Today's recipe is stolen off my friend Molly's Facebook page. It was posted there by my friend Jeremy J and I think he stole it from Tyler Florence, another of our Food TV idols. Pete Seegar said, "plagiarism is the sincerest form of flattery." Pete might have been quoting someone else. I actually really enjoy a fish taco as long as it's not too slimy. -- ML

Fish tacos are all about the mayo and the salsa. Here are the details from my newly found recipe:

Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Mango-Radish Salsa:
2 limes - cut into "supremes"
2 mangoes, diced
4 to 5 ... Read Morered radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Add in some corn tortillas, shredded cabbage, and some penko-coated fried fish and you've got a great meal.

Wacky Sue Cake

Today Cathy is making dessert. Hooray!! This particular dessert was very popular at our house before one of us grew out of an egg allergy. -- ML

How 'bout some dessert?!

A household favorite. It came from a friend, Sue. It was called "Wacky Cake," but since our friend, Sue, was kinda wacky, our family has renamed it "Wacky Sue Cake." (It's "wacky" because it has no eggs)

Wacky Sue Cake

Mix in large bowl:
3 cups flour
1 tsp salt
2 tsp soda
2 cups sugar
1/4 cup cocoa
3/4 cup oil
2 tsp vanilla
2 Tbsp vinegar
2 cups cold water

Bake 350 degrees for 40-45 minutes in UNgreased 9 x 13 pan.

Frosting:
Bring to a boil for 1 minute:
1 stick of butter
1/3 cup milk
1-1/2 cups sugar
Remove from heat and add 1/2 to 1 cup chocolate chips. Beat/mix by hand (for quite awhile). Pour/spread on cake and enjoy.

Cheesy Tuna Macaroni

Last week while you were innocently making Barbecue Beef Cups, Cathy was in the hospital. (If you're really paying attention, that is why she was cooking and freezing. ) She is absolutely fine and has returned to work this week. -- ML

This next recipe is one I just received from friend, Jody Dahlseid. I put this hot dish together before going into the hospital for my surgery, so Dean just had to throw it into the oven. This one is funny because my boys are SURE they do not like tuna. I don't know why this is, they used to eat tuna fish sandwiches when they were tots and liked them. Anyway, I asked them if they liked this hot dish and they had a unanimous "YES!" My first night back from the hospital we had the leftovers of this hot dish for supper. I asked them what they thought the "meat" was in the dish, they thought chicken. I chuckled and told them it was tuna. They didn't respond. :-)

Cheesy Tuna Macaroni

1/2 pound elbow macaroni -- cooked and drained
1 can cheddar cheese soup, condensed
1 1/4 cups milk
1/2 tsp mustard powder
1/2 tsp seasoned salt
1/2 tsp pepper
1 cup Swiss cheese -- shredded
1 can tuna in water (I used the 5 oz can, but will use the 12 oz can next time)
1-1/2 cups french fried onions
1 cup celery -- chopped
1 tablespoon green olives -- chopped

Combine soup, milk, seasonings, 1/2 cup Swiss cheese, tuna, 1 cup fried onions, celery and olives. Stir in macaroni and mix well. Pour into 2 qt baking dish and bake covered for 25 minutes at 350 degrees. Top with remaining cheese and french fried onions, bake uncovered 5 minutes.

Chili

Chili can be a controversial thing. Too hot, too spicy, too bean-y. Here Cathy shares with us a recipe for simple, non-threatening chili. -- ML

Simple, simple, simple recipe for supper tonight. Chili. This is pretty basic chili. It's the chili I grew up on, and being majority Swede, it's pretty M-I-L-D. The husband carries his bottle of Tabasco to the table with him.

Chili

Brown and drain:
1 pound of ground beef
1 large onion (sliced/chopped)

Add:
1 can stewed tomatoes (16 oz)
1 can kidney beans (16 oz)
2 cans tomatoes (16 oz each)
Some diced green peppers to your taste buds' pleasure.

Simmer about 1-1/2 hours for good flavor.

Garlic Roast Chicken

It will pain my stepdaughter to read this but my great Food TV love is Ina Garten, the Barefoot Contessa. Sure she lives in the Hamptons and says things like, "use a teaspoon good vanilla" as though we would try to sneak in that woodpulp when she wasn't looking. Many of her recipes are straight forward and just plain tasty like this one for a garlic roast chicken. It's a favorite at our house, and I've stolen it straight off the foodtv.com website. -- ML


GARLIC ROAST CHICKEN
1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted


As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days. (Oh, please, Ina, apparently you aren't trying to keep a toddler out of the yogurt as you put the groceries away.)

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. (Or slap it on plates and yell, "Get your butt to the table now!! I'm not going to yell again!!) Drizzle some pan juices over the chicken and vegetables.

Barbecue Beef Cups

I was just reading that one of the big predictions for 2009 is that we will be eating out less. No kidding. Thank you, big time economist. You and I both know we are addicted to Food TV and cooking shows in general and that we have been searching our local markets for things like anchovy paste. Good for us! Today, Cathy shares a recipe from her favorite little cooking diva! -- ML


Here is a yummy recipe from my good friend (HA!!), Rachael Ray.

BARBECUE BEEF CUPS

3/4 pound ground beef (I just use an even pound)
1/2 cup barbecue sauce
1 Tbsp brown sugar
1 - 16.3 oz can refrigerated biscuits (I use Pillsbury Grands)
3/4 cup shredded cheddar cheese

Preheat oven to 400 degrees. In a skillet, brown the beef over medium heat; drain off excess fat. Remove from the heat and stir in the barbecue sauce and brown sugar. Grease a 6-cup jumbo muffin pan and place a piece of biscuit dough* in each cup, stretching the dough up the sides. Divide the beef mixture among the biscuit cups, sprinkle each with cheese and bake until golden, 10 to 12 minutes.

*The biscuits come 8 to a container; therefore, I lay out 6 biscuit doughs on a cutting board (or you can use clean counter top). I cut the remaining 2 biscuit doughs in thirds and put one-third on each of the 6 biscuit doughs. I then smash each of the 6 biscuit doughs to blend that added one-third dough, plus getting it kind of flattened BEFORE putting it into the muffin pan is a bit easier.

Chicken Deluxe

Well, Happy New Year from Dinner at Cathy's!! Cathy and I both wish you a very healthy and blessed new year! In the kitchen, Cathy is STILL cooking and feezing. Hooray -- ML

This is one of my fam's favs. It reminds us of a pot pie. AND you can make it healthier by substituting healthy versions of the soup and evaporated milk! :-)

CHICKEN DELUXE

MIX: 4 cups Pepperidge Farm Herb Stuffing (not the cubes) - mix with 1/2 cup melted butter.

Press 1/2 mixture on bottom of 9 x 13 pan.

COMBINE:
2 cans Cream of Chicken soup (or Cream of Chicken & Mushroom)
1 large can of evaporated milk (NOT condensed)
3 cups cooked chicken or turkey
1 - 10 oz pkg frozen baby peas
2 Tbsp. onion - cut fine
1 (or 2) large jar pimento.

Pour over stuffing mixture top with remaining stuffing.

Bake at 350 degrees for an hour.

May freeze before cooking then bake about 2 hours. You can also divide the recipe into 2 pans and bake one, freeze one; bake both; freeze both. So many options :-)