Tuesday, July 28, 2009

Sheperd's Pie

  • 2-1/2 pounds potatoes, peeled and cooked
  • 1 to 1-1/2 cups (8 to 12 ounces) sour cream
  • Salt and pepper to taste
  • 2 pounds ground beef
  • 1/2 cup chopped onion
  • 1 medium sweet red pepper, chopped
  • 1 teaspoon garlic salt
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (16 ounces) whole kernel corn, drained
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • Chopped fresh parsley, optional

  1. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside.
  2. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk.
  3. Spread meat mixture into a 13-in. x 9-in. baking dish. Top with mashed potatoes; drizzle with butter.
  4. Bake, uncovered, at 350° for 30-35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired. Yield: 8-10 servings.

Monday, July 27, 2009

Sausage Bow Tie Skillet


  • 8 oz uncooked bow tie pasta
  • 1 lb cooked kielbasa or smoke polish sausage, cut into 1/4 inch slices
  • 1 jar (4-1/2 oz) sliced mushrooms, optional
  • 2 tsp minced garlic
  • 2 T butter
  • 1 T cornstarch (I subbed 2 T flour)
  • 1-1/2 cups milk
  • 1-1/2 cups fresh or frozen peas (I used green beans)
  • 1 cup (4 oz ) shredded cheddar cheese


  1. Cook pasta according to pkg. Meanwhile in a large skillet, saute the sausage, mushrooms & garlic in the butter.
  2. Combine cornstarch (or flour) and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 mins or until thickened (takes longer to thicken with flour than cornstarch)
  3. Drain pasta; add to sausage mixture. Stir in peas/beans & cheese; cook until cheese is melted.

Yield: 4 servings

Sunday, July 19, 2009

Barbecue Jack Chicken

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 4 slices pepper Jack cheese
  • 1 cup barbecue sauce
  1. Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
  2. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with barbecue sauce. Yield: 4 servings.
**You can substitute the pepper jack cheese with a cheese of your liking.

Saturday, July 18, 2009

Greek Pasta Salad

  • 2 cups penne pasta
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic, crushed
  • 2 teaspoons dried oregano
  • 1 teaspoon dill weed
  • salt and pepper to taste
  • 2/3 cup extra-virgin olive oil
  • 10 cherry tomatoes, halved
  • 1 small red onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 cucumber, sliced
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled feta cheese
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
  2. Whisk together the vinegar, lemon juice, garlic, oregano, dill weed, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.YIELD: 8
**make this into a main dish by throwing in some cooked chicken.

Monday, July 13, 2009

Seven-Vegetable Salad

  • 1 cup cut fresh green beans
  • 1 cup fresh sugar snap peas
  • 1 cup sliced yellow summer squash
  • 1 cup sliced zucchini
  • 1/2 cup julienned onion
  • 2 small tomatoes, seeded and chopped
  • 1 cup coarsely grated carrots
  • 2/3 cup reduced-fat Italian salad dressing
  • 4 teaspoons minced chives
  1. In a saucepan, bring 2 inches of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
  2. Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.

Zucchini Boats

  • 2 medium zucchini (about 8 inches)
  • 3/4 pound ground beef
  • 1 small onion, chopped
  • 1/2 cup large fresh mushrooms
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 2 tablespoons ketchup
  • Salt and pepper to taste
  1. Trim the ends of zucchini. Cut in half lengthwise; scoop out pulp, leaving a 1/2-in. shell. Finely chop pulp.
  2. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat.
  3. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells.
  4. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese.
  5. Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender.
Yield: 4 servings. When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.

Zucchini Stir-fry

  • 1 lb. hamburger
  • 2 zucchinis, sliced
  • 1 onion, sliced
  • mushrooms, sliced
  • garlic, minced
  • salt and pepper
  • Instant white rice, cooked
  1. Cook hamburger; drain. Stir-fry zucchini, onion, mushrooms and garlic. Add hamburger, salt and pepper; mix and heat. Put over rice.

Saturday, July 11, 2009

Weeknight Enchiladas

  • 1 lb ground beef
  • 1 small onion, chopped
  • 1 (10 3/4 oz) can tomato soup, undiluted
  • 1 (10 oz) can mild enchilada sauce
  • 8 (7 or 8 in) flour tortillas
  • 2 cups (8 oz) shredded cheddar cheese, divided
  • sour cream (opt)
  • sliced ripe olives (opt)
  1. Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet.
  2. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 9 x 13 baking dish. Pour remaining meat mixture over tortillas.
  3. Cover and bake at 350* for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. If desired, serve with sour cream and olives.

Wednesday, July 8, 2009

Cream Cheese Pie

    One graham cracker crust, premade or homemade

  • 3/4 can condensed milk

  • 8 oz. pkg. cream cheese

  • 1 tbsp. lemon juice

  • 1 tsp. vanilla
    Blend together and place in prepared graham cracker crust. Place in refrigerator for 4 hours until it jells.

  • Top with fresh blueberries, or our favorite is Fresh Raspberries,

  • You can top with a can of pie filling of choice

Zuchinni Pancakes

  • 2/3 c Bisquick pancake mix
  • 1/4 c Parmesan cheese
  • 1/4 t pepper
  • 2 eggs
  • 2 c grated zuchinni
  1. Mix all ingredients together and spoon onto griddle. (batter will be quite thick)
  2. Serve with bacon, ham, sausage, salsa, peppers, cheese, sour cream, etc as toppings.

One-Pan Taco Dinner

  • 1 lb. ground beef
  • 1 pkg. taco seasoning
  • 2 c. minute rice, uncooked
  • 1 c. cheddar cheese, shredded
  • 2 c. shredded lettuce (opt.)
  • 1 large tomato, chopped (opt.)
  1. Brown meat in large skillet on medium-high heat; drain.
  2. Add seasoning packet and 2 cups of water; stir. Bring to a boil.
  3. Stir in rice, sprinkle with cheese and cover.
  4. Reduce heat to low and simmer for 5 minutes.
  5. Top with lettuce and tomato (optional) just before serving.

Tuesday, July 7, 2009

Egg Salad Sandwiches

  • 6 hard cooked eggs
  • 1/2 cup celery
  • 1 tbsp onion, chopped
  • 1/3 cup mayonnaise
  • 1/4 tsp salt
  • dash pepper
  1. Chop eggs, mix all ingredients together. Spread on bread.

Chicken Salad Sandwiches

  • 1 1/2 cups cooked chicken or turkey, chopped
  • 1/2 cup mayonnaise or salad dresing
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup celery, chopped
  • 1/4 cup onion, chopped
  1. Mix together and enjoy on bread.

Dirt Cups

  • 2 cups cold milk
  • 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • 15 OREO Chocolate Sandwich Cookies, finely crushed, divided
  • 10 paper or plastic cups (6 to 7 oz.) or dessert dishes
  • 10 worm-shaped chewy fruit snacks
  1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in whipped topping and 1/2 cup of the crumbs.
  2. Spoon pudding mixture into cups; top with remaining crumbs.
  3. Refrigerate until ready to serve. Garnish with fruit snacks.
*Crush the Oreos in a food processor, it's easier.

Chocolate Fudge Pops

  • 1 (3.9 oz) package instant chocolate pudding mix
  • 1/2 cup white sugar
  • 3 cups milk
  • 1 cup Cool Whip
  1. In a mixing bowl, combine pudding, sugar, milk and cool whip. Pour mixture into small paper cups or ice pop molds and freeze. When set, stick wooden popsicle sticks into them if you are using paper cups. Serve when frozen.

Friday, July 3, 2009

Frozen Lemonade Pie


  • graham cracker pie crust

  • 1 can sweetened condensed milk(14 oz.)

  • 1 container cool whip(12oz.)

  • 6 oz. frozen lemonade

1. Fold last three ingredients together.

2. Pour into graham cracker crust.

3. Freeze for 4 hours.

4. Serves at least eight, 12 if smaller pieces.