from: 94
Ingredients
1 ¾ cup pinto beans with juice (15 oz can)
½ cup fresh or frozen corn kernels
½ cup prepared salsa
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoons alt
12 ounces prepared polenta
2 to 3 tablespoons chopped fresh cilantro
1 cup grated sharp cheddar
Directions
Heat oven to 350. Lightly oil a 10 inch cast-iron skillet or an 11 inch baking dish. Empty the beans and their juice into a bowl and mash with a potato masher. Add the corn, salsa, cumin, oregano, and salt and mix thoroughly. Set aside.
Slice 12 ounces of polenta roll into ¼ inch thick rounds. Arrange the rounds in the prepared skillet or baking dish slightly overlapping one another. Spoon the bean mixture evenly over the polenta, sprinkle with cilantro, and then the cheese.
Cover and bake for 15 minutes and then uncover and bake for a bout 15 more minutes, until the beans are bubbling and hot. For a crisp, golden topping, place under the broiler for about 2 minutes. Let sit for 10 minutes before serving.
Nutritional Info (1/4 recipe, 9 oz(
330 calories, 1.5 protein, 10.7 fat, 42.5 g carbohydrates, 6.1 g saturated fatty acids, 29.7 mg cholsterol, 563.9 mg sodium, 9.8 g total dietary fiber
from: Paula Kafer
Ingredients
3 cups soft bread cubes (about 4 slices cut in ½-inch cubes)
¾ cup milk
2 eggs
1½ pounds ground beef
½ pound ground pork
¼ cup finely chopped onion
¼ cup finely chopped celery
1 tablespoon Worcestershire sauce
1½ teaspoons salt
1/8 teaspoon pepper
½ teaspoon poultry seasoning
¼ cup chili sauce or ¼ cup ketchup and 2 tablespoons corn syrup
Directions
Soak bread cubes in milk. Add eggs; beat with rotary beater. Add meats, onion, celery, Worcestershire sauce, salt, pepper and poultry seasoning; mix thoroughly. (Hint: Mix seasonings and a small portion of the meats with the beater then keep adding meats – blending by hand as the mixture gets thicker.)
Form into two loaves. Place in 13 x 9 x 2 inch baking pan. Bake, uncovered, in moderate oven (350) for 1 hour. Drain excess fat from pan.
For glaze, spread loaves with chili sauce or spread with mixture of ketchup and corn syrup. Bake 15 minutes longer. Makes 8 to 10 servings.
from: Paula Kafer
Ingredients
One pot roast
one can cream of mushroom soup
one packet dried Lipton onion soup mix
Directions
Put roast in crock pot. Pour cream of mushroom soup over roast. Sprinkle dried onion soup mix over that. Cook all day until done. It makes its own gravy.
from: Sighle Prall
Ingredients
1 onion, chopped
2 tbsp oil
1.5-2 lbs ground beef
2 tbsp soy sauce
2 tbsp brown sugar
4 oz sliced mushrooms
1.5 cups cooked rice
8 oz sliced water chestnuts
1 small/medium pumpkin, cleaned out
1 can cream of mushroom soup
Directions
Preheat oven to 350. Sautee onions and ground beef. Drain. Add soy sauce, sugar, mushrooms, and soup. Cook 10 minutes, stirring occasionally. Add rice and water chestnuts. Spoon into pumpkin. Bake 1 hour or until pumpkin is tender.
from: Paula Kafer
Ingredients
¼ cup butter
1 cup fresh mushrooms, sliced
2 tbsp minced green onion
1/8 tsp garlic powder
1/8 tsp salt
1 tsp lemon juice
1 tsp Worcestershire sauce
1 ½ tbsp parsley, chopped
2 tbsp butter
1 ¼ pounds beef tenderloin, cut in ¼ inch slices
Directions
Melt butter in skillet, add mushrooms, onion, garlic, salt, lemon juice, and Worcestershire sauce. Cook until mushrooms are tender. Add parsley. Pour in small bowl. In skillet, melt another 2 tablespoons butter. Cook tenderloin over medium-high heat, 3-4 minutes on each side. Pour mushroom-butter mixture over meat in skillet. Heat thoroughly. remove from heat, cover and let sit 10-15 minutes to allow flavors to blend. Heat again to serve.
from: Martha Stewart
Ingredients
4 boneless strip steaks
1 bunch scallions
¼ cup Worcestershire sauce
¼ cup soy sauce
1 teaspoon dry mustard
1 teaspoon ground pepper
½ teaspoon ground cumin
grated zest of one lemon
coarse salt
Directions
Place steaks in a large, shallow, nonreactive dish. Slice 3 scallions into thin rounds, and combine with the remaining ingredients except the salt in a small bowl. Whisk to combine. Pour marinade over steaks; cover with plastic wrap and set aside at room temperature fourty minutes, turning steaks once.
Heat grill or grill pan. Remove steaks from marinade, letting excess drip off and pat dry with paper towels. Season both sides generously with salt. Grill until they are well browned on the outside and cooked to desired doneness or about 6 mniutes on each side for medium rare. Transfer to a large serving patter; cover with fil and let rest 10 minutes. Grill remaining scallions about one minute on each side and serve with the steaks.
