Three more recpies

Time for a few more requested recipes.

Beef and Bean Enchilada Casserole

Serves 4

½ pound lean ground beef
½ cup chopped onion
1 teaspoon chili powder
½ teaspoon ground cumin
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) diced green chili peppers
1 carton (8 ounces) sour cream or light sour cream
2 tablespoons all purpose flour
¼ teaspoon garlic powder
8 6-inch corn tortillas, cut into 1-inch wide strips
1 can (10 ounces) enchilada sauce or one can (10½ ounces) tomato puree
1 cup shredded cheddar cheese (4 ounces)
Cilantro sprigs (optional)
Hot chili peppers (optional)

IN a 10 inch skillet cook the ground meat, onion, chili powder, and cumin till the onions are tender and the meat is no longer pink. Drain off the fat and cool.

Stir the pinto beans and the undrained chili peppers into the meat mixture. In a medium bowl stir together the sour cream, flour, and garlic powder until well blended.

Place half the tortilla strips in the bottom of a shallow 2 quart baking dish. Top with half the meat mixture, half the sour cream mixture, and half the enchilada sauce. Repeat layers. Bake covered in a 350 degree F oven for 30 minutes. Uncover, sprinkle with cheese, and bake 5 minutes more. Garnish with cilantro and chili pepper if desired.

Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995

Notes from the Hare

You can make this up to a day ahead and chill in the refrigerator. After making the sour cream mixture, store it and the meat mixture in containers. When you’re ready to serve, assemble as described above and bake for 45 minutes instead of 30.

If you double the recipe (say for a potluck), use a 3 to 4 quart baking dish and bake for an hour. Using the tomato puree instead of the enchilada sauce will cut down on the spiciness of the dish if that is a concern for you.

Shredded Beef with Pickled Peppers

Serves 8

1 2½ to 3 pound boneless beef chuck pot roast, cut into 1 inch cubes
1 cup chopped onion
¼ cup Worcestershire sauce
1 tablespoon instant beef bouillon granules
1 teaspoon dried oregano, crushed
½ teaspoon dried basil, crushed
½ teaspoon dried thyme, crushed
1 teaspoon bottled minced garlic, or 2 cloves garlic, minced
½ cup chopped pepperocini (Italian pickled peppers) or other pickled peppers
8 hoagie buns, rye buns, or Kaiser buns, split and toasted
6 ounces sliced Swiss cheese

In a 3½ to 4 Quart crockery cooker combine the meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic. Stir to mix.

Cover and cook on low heat about 10 hours or on high heat for 5 to 6 hours. Stir to break up meat cubes. Stir in peppers.

Cook, uncovered, on High heat for 30 minutes more, stirring often to break up the meat.

Using slotted spoon, place meat mixture on bottom of toasted buns. Top with cheese. Broil 4 inches from heat about 1 minute or until cheese melts. Add top of buns.

Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995

Notes from the Hare

You can serve the meat juices in small cups with the sandwiches for dipping if you want.

Spicy Beef Pitas

Serves 8

1 pound thinly sliced cooked beef
½ cup picante sauce
1/3 cup red wine vinegar
¼ cup olive oil or cooking oil
1 tablespoon snipped fresh cilantro or parsley
1/8 teaspoon garlic powder
1/8 teaspoon cracked black pepper
4 large pita bread rounds, halved
1 medium tomato, chopped
1 medium avocado, sliced
¼ cup crumbled feta cheese (1 ounce)

Place sliced beef in a plastic bag in a bowl and set aside. For marinade, combine picante sauce, vinegar, oil, cilantro, garlic powder, and black pepper in a medium bowl. Pour over beef. Seal bag: marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally

When ready to serve, drain and discard the marinade. Divide beef among pita halves. Add tomato, avocado, and feta cheese

Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995

Notes form the Hare

For a quick side dish, cook a package of cheese stuffed tortellini as directed on package. Drain and cool, then toss with strips of sweet pepper, slices of red onion, olives, and Italian dressing