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| I mentioned the Tallerina recipe in an earlier entry. So, here it is. I know there are some picky eaters (like NO mushrooms); so, if you have any of those out there and must delete any of the ingredients it will still be good.
TALLERINA
2 lbs ground beef (85/15)
1 green pepper, chopped
1 large onion, chopped
2-3 garlic cloves (crushed and stirred in with onion)
2 T chili powder
1 t salt
Black pepper
3 t Worcestershire sauce
1 can (#1) tomatoes
1 can (#2) whole kernel corn
1 cup sliced ripe olives
1 cup chopped mushrooms
1 pkg (5 1/2 oz) noodles
1/2 lb grated cheese
Brown meat, green pepper and onion. Add all other ingredients except noodles and cheese. Cook noodles until tender. Drain and layer with meat mixture in 2 casserole dishes. Top with cheese and bake @400 degrees for 20-25 minutes or until cheese starts to brown. Serves 16. | | |
| This recipe is especially for Southern Inspiration. I do hope she has not dwindled away to nothing and has managed to find nourishment from some" reliable" source. (ha!) She is always so gentle and sweet with her comments.
JOHNNY MAZUMI
4 T. butter
3 lbs. lean ground beef
2 T. salt
2 t. pepper
1 t. garlic powder
2 - 8 oz. cans tomato sauce
1 pkg. (10 oz.) medium egg noodles (cook according to directions)
2 c. creamed cottage cheese
2 c. sour cream
12 finely chopped green onions (add some of the green tops)
2 c. grated sharp cheddar cheese
Melt butter in skillet. Add meat. Cook and stir just until meat loses red color. Add salt, pepper, garlic powder and tomato sauce. Simmer gently for 5 minutes. Remove from heat and set aside. Combine cooked noodles with cottage cheese, sour cream and onions. Mix with meat sauce. Pour into 1 large or 2 small casseroles. Top with grated cheese.
Bake 30-40 minutes at 350 degrees.
(If you want to prepare this dish the day before serving, use 1 extra cup of sour cream and add 15 minutes to baking time. This freezes nicely. | | |
| EXCELLENT CHICKEN DISH! You can use regular white rice or a mixture of white and wild rice. (I like wild rice, but it is more expensive) The only cooking involved in this recipe is the rice if you purchase a rotisserie chicken at the grocery store. Sam's Club has a really good rotisserie chickens. Serve this with a green vegetable like green beans or asparagus.
CHICKEN AND WILD RICE SALAD
2/3 c. uncooked wild rice (cook as per pkg directions; then, cool)
1/2 c. mayonnaise (Hellmann's)
3 T. milk
2 T. lemon juice
3-4 c. cooked chicken (cut into chunks)
1/4 c. red onion (finely chopped)
1 (8 oz.) can water chestnuts (drained & sliced)
Salt/Pepper
2 c. seedless red grapes (halved)
1 c. cashews
lettuce leaves
Combine first 8 ingredients; cover & refrigerate 4-5 hours. Stir in grapes and cashews before placing on lettuce leaves for serving. | | |
| Really Good...with chicken.
BAKED PECAN ASPARAGUS
2 (15 oz.) cans asparagus spears
(reserve liquid)
10 3/4 oz. can cream of celery soup
mixed with 1/3 c. of asparagus
liquid
5 oz. can of water chestnuts, sliced
1/2 c. pecans, chopped
2 c. Velveeta cheese, grated
Salt/Pepper, to taste
In a small oven proof dish layer 1/2 the asparagus, 1/2 the soup, 1/2 the water chestnuts, 1/2 the pecans and 1/2 the cheese. REPEAT.
Bake @ 350 deg. for 20-25 minutes.
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