Something Quite Cute

MERRY CHRISTMAS ALL!

Yes, it is OX. No, I have not been around in quite a while, and I humbly appologize for that - Hare was quite right when he said I have been sick off and on for a good while, and now, well, I am feeling much, much better. I am not quite well, yet, but I will be. So, here is something cute, and it actually sounds quite wonderful to make!

Sweet Treats

It has been quite a long time since anything new was posted here at the end – part laziness and part hectic times in the office for my part, I assure you, although Ox has been sick off and on for a while now. But she is feeling better, and I m considerably less busy and less lazy.

And we bring cookies – a basic recipe and 4 variations – to help celebrate the Christmas season.

Basic Butter Cookies

Makes 3 to 4 dozen

2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla
Coarse red or green sugar

Preheat the oven to 375 degrees F

Whisk together the flour, baking powder, and salt in a small bowl.

Beat the butter and the sugar in a large bowl until pale and fluffy, roughly 3 minutes. Beat in the egg and the vanilla. Reduce speed and beat in the dry ingredients just until combined.

Using 1 tablespoon for each cookie, form the dough into balls. Roll the balls in the sugar, and arrange 2 inches apart on a cookie sheet. Bake until edges are golden, about 12 to 15 minutes. Cool on sheets for 2 minutes, then transfer to racks to complete cooling.

Variation #1: Holly Jolly Cutouts (makes 3 to 4 dozen)

1 batch of Basic Butter Cookie Dough
Decorating Icing and sprinkles as desired.

Form the prepared dough into two 6 inch disks. Wrap in plastic and refrigerate until firm – at least 1 hour, but not more than 3 days.

Preheat the oven to 375 degrees F.

Working with one disk of dough at a time and leaving the other in the fridge, roll the dough to ¼ inch thickness on a lightly floured surface (or use powdered sugar instead of flour – sweeter that way). Cut out cookies and transfer to baking sheets. Refrigerate the baking sheets for 20 to 30 minutes.

Bake cookies 8 to 10 minutes. Transfer to racks to cool completely.

Gather the scraps of the dough and shill until firm enough to re-roll. Make additional cookies with scraps, but do not re-roll more than once.

Decorate the cooled cookies as desired.

(Alternate Baking Method: Roll the dough into a 2 inch diameter log and chill until firm. Cut into 1/8 inch thick rounds and bake for 8 to 10 minutes. Drizzle with melted chocolate, or sprinkle with sugar before baking.)

Variation #2: Chocolate Peppermint Cookies (makes 4 to 5 dozen)

10 ounces good quality bittersweet or semisweet chocolate, chopped
½ cup unsweetened cocoa powder
½ teaspoon baking soda
1½ teaspoon mint extract
1 batch Basic Butter Cookie Dough
Coarse sugar

Melt the chocolate in the top of a double boiler or in the microwave, stirring until melted and smooth. Cool.

Mix chocolate, cocoa powder, soda, and mint extract into the dough (the dough will be stiff) Form into a log and roll in sugar. Refrigerate until firm.

Preheat the oven to 375 degrees F.

Cut dough into ½ inch thick rounds and arrange on baking sheet. If it crumbles, just press the cookie back together and place it on the baking sheet.

Bake until firm, about 10 minutes. Cool on racks.

Variation #3: Pecan Caramel Diamonds (makes about 2 dozen)

1 batch Basic Butter Cookie Dough
1 cup caramel ice cream topping
2 cops toasted pecans, coarsely chopped

Preheat the oven to 375 degrees. Grease a 13x9 inch baking pan. Line the pan with foil, leaving a 2 inch overhang on both ends. Grease the foil.

Press the dough evenly onto the bottom of the baking pan, using plastic wrap to keep the dough from sticking to fingers. Chill for 20 minutes.

Bake crust until golden brown, about 20 minutes. Transfer pan to rack and cool for 20 minutes.

Heat the caramel topping in a small saucepan over low heat until melted. Stir in pecans. Spread topping over crust. Bake until bubbling, about 20 minutes. Cool completely in pan on rack.

Use the foil to lift cookie from pan and cut into diamonds.

Variation #4: Super Lemon Sandwich Cookies (makes about 6 dozen)

1 batch Basic Butter Cookie Dough
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1½ cups confectioner’s sugar
1 cup purchased lemon curd (available in the jelly aisle at gourmet food stores and many supermarkets)

Stir lemon juice and zest into cookie dough. Form dough into 2 disks. Wrap in plastic and refrigerate for at least 4 hours, but no more than 3 days.

Preheat over to 375 degrees F.

Working with 1 disk at a time and leaving the other in the fridge, roll the dough out on a lightly floured (or powdered sugared) surface to ¼ inch thickness. Using a 2-inch round cookie cutter, cut out as many cookies as possible.

Arrange cookies on baking sheets. Bake 8 to 10 minutes. While they are still warm, dredge them in some of the confectioners sugar.

Repeat rolling, cutting, baking, and dredging with remaining disk.

When cookies have cooled, spread ¼ teaspoon lemon curd on half of the cookies and top with the remaining cookies. Dust with confectioners’ sugar.

Layered Nutmeg and Cinnamon Cake

While wandering the main library the other day, I found a book that screamed ‘pick me up.’

It’s called “Learn to Cook: Classic Asian Cakes and Desserts.” I picked it up mainly because I was curious to see what kinds of desserts it would include. I’ve got a serious sweet tooth, no mistake about that – dessert is probably the best way to introduce me to a new flavor of food.

Among the many flavorful recipes I found this one, a relatively simple cake that requires just a little more patience than most I’ve seen, but sounds very tasty indeed.

Layered Cinnamon and Nutmeg Cake

Serves 4

½ cup sugar
5 egg yolks
3 ½ ounces flour, sifted
1 ½ cups thick coconut milk
3 tablespoons melted butter
½ cup freshly grated nutmeg
½ cup cinnamon powder

Beat the sugar and the egg yolks together until the sugar dissolves completely, then stir in the flour. Gradually stir in the thick coconut milk, mixing to combine thoroughly

Dip a brush in the melted butter and paint the sides of a small, deep cake pan about 6 inches in diameter, or a loaf tin about 7x3 inches. Pour in 2-3 ladles of batter to make a thin layer about ¼ inch thick.

Sprinkle the top with 2 teaspoons each of grated nutmeg and cinnamon. Set the cake tin inside a baking dish of hot water and bake in a 350 degree F oven until just set, about 5 minutes. Remove the cake tin from the oven and brush the top of the cooked layer with melted butter. Pour in more batter to make another thin layer and sprinkle with nutmeg and cinnamon. Return to the oven and cook until set.

Repeat until the batter is all used (should be 12 thin layers), brushing the top of each newly cooked layer with butter before adding batter and spices.

When the last layer has cooked, remove from the oven and set aside to cool in the cake pan. When cool, loose the edges with a knife and turn the cake upside down onto a serving dish. Serve chilled with a scoop of vanilla ice cream, if desired.

Source: Learn to Cook: Classic Asian Cakes and Desserts, © 2004 Periplus Editions

Notes from the Hare

One manner of getting thick coconut milk is to grate the flesh of 1 coconut (which should yield about 3 cups of grated coconut) and adding 1 cup of water to it. Knead thoroughly a few times, then either squeeze it firmly in your fist or strain it through muslin or cheesecloth.

Slightly simpler would be to get a can of coconut milk and mix it with water in a 1:1 ratio. If the canned milk has oil floating on top, it’s gone bad. If there is a semi solid mass on top, that’s fine – coconut milk tends to separate, so this can just be mixed back into the milk.

Finally, while the recipe specifically calls for cinnamon and nutmeg, I can’t help but wonder how this would taste if made with five spice powder…

Some side dishes

Here’s a selection of side dish salad recipes I found while wandering around on MSN.Com.

Marinated Vegetable Salad

Serves 6 to 8 as a side dish

2 medium tomatoes or 4 Roma tomatoes
1 medium green sweet pepper
1 small zucchini or yellow summer squash, thinly sliced (1-1/4 cups)
1/4 cup thinly sliced red onion
2 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 tablespoons balsamic or wine vinegar
2 tablespoons water
1 tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
1 clove garlic, minced

Cut tomatoes into wedges. Cut sweet pepper into small squares. Combine tomatoes, sweet pepper, zucchini, onion, and parsley; set aside.

For dressing, in a screw-top jar, combine oil, vinegar, water, thyme, and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.

Let mixture stand at room temperature 30 to 60 minutes, stirring occasionally. (Or, refrigerate, covered, for at least 4 hours or up to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) Serve with a slotted spoon.

Garden and Grain Salad

Serves 6

Dijon Dressing (see recipe below)
2 cups water
1/4 teaspoon salt
1/2 cup dry lentils, rinsed and drained
1 cup water
1/4 teaspoon salt
1/2 cup uncooked basmati rice or long-grain rice
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, sliced (1/2 cup)
1/4 seedless cucumber, chopped (1/2 cup)
1/2 red sweet pepper, coarsely chopped (1/3 cup)
1/2 yellow or green sweet pepper, coarsely chopped (1/3 cup)
3 large radishes, chopped (1/4 cup)
2 green onions, chopped (1/4 cup)
1/2 cup crumbled feta cheese (2 oz.) (optional)
Celery leaves (optional)
Prepare the Dijon Dressing as directed and set aside.

For salad, in a medium saucepan, heat the 2 cups water and 1-1/4 teaspoon salt to boiling. Stir in lentils. Return to boiling. Reduce heat. Cover and simmer mixture for about 25 minutes or until lentils are tender, but not soft. Drain well. Spoon the lentils into a large bowl; set them aside to cool.

In a medium saucepan, combine the 1 cup water and the 1/4 teaspoon salt. Heat to boiling. Stir in rice. Return to boiling. Reduce the heat. Cover and simmer the rice mixture over medium-low heat for about 12 minutes or until tender and liquid is absorbed. Let stand 3 minutes; add to lentils in bowl. Cool.

Stir in carrot, celery, cucumber, red and green sweet peppers, radishes, and green onions. Add dressing; toss salad gently to coat. Serve at room temperature. Sprinkle with feta cheese and garnish with celery leaves, if you like. Makes 6 servings.

Dijon Dressing

In a blender container, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons Dijon-style mustard, 1 clove garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and blend till mixture is smooth.

Minted Wild Rice Salad

Serves 12
1 cup uncooked wild rice, rinsed and drained
1-1/2 cups chopped tomatoes
1 cup chopped yellow, green, or red sweet pepper
1 cup chopped green onions
2/3 cup golden raisins or dried cherries
2/3 cup chopped pecans, toasted
1/2 cup snipped fresh mint
1/3 cup olive oil
1/3 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper

Cook wild rice according to package directions; drain and cool.

In a large bowl combine cooled rice, tomatoes, sweet pepper, green onions, raisins, pecans, and mint; set aside.

In a small bowl combine olive oil, lemon juice, salt, and pepper; mix well. Pour over wild rice mixture, tossing to coat. Cover and chill for 2 to 8 hours.

To Tote: Transport in an insulated cooler with ice packs.

Sweet Potato Salad

Serves 8 as a side dish

1/2 teaspoon cooking oil
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
Salt and black pepper
1/4 cup salad oil
2 tablespoons cider vinegar
2 tablespoons pure maple syrup or maple-flavored syrup
2 tablespoons Dijon-style mustard
1 tablespoon snipped fresh parsley

To roast potatoes: Brush a 15x10x1-inch baking pan with the cooking oil. Arrange the sweet potatoes in a single layer in the pan. Sprinkle with salt and pepper. Roast potatoes in a 425 degree F oven for 25 to 30 minutes or until tender. Remove pan from oven; let cool on a wire rack.

For dressing: In a bowl, whisk together the salad oil, vinegar, maple syrup, and Dijon-style mustard.

Transfer sweet potatoes to a bowl. Sprinkle with parsley. Pour dressing over all. Toss gently to combine. Serve at room temperature.

Italian Basil, Tomato, and Pasta Salad

Serves 16

1/2 cup red wine vinegar
2 tablespoons Dijon-style mustard
1/4 teaspoon black pepper
2 cloves garlic, minced
1/2 cup olive oil
1/2 cup slivered fresh basil
8 ounces dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)
2 9-ounce packages frozen cut green beans
6 medium tomatoes, cut into thin wedges
1 cup sliced pitted kalamata olives or ripe olives
2 cups loosely packed fresh basil leaves
3/4 cup (3 oz.) finely shredded Parmesan cheese
3 tablespoons snipped fresh parsley

For dressing: In a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.

Cook pasta according to package directions; drain. Rinse with cold water; drain again.

Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.

Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.

To Tote: Transport in an insulated cooler with ice packs.

Chicken Experiment

I played around with some chicken today, with OK results.

I found this cranberry mustard at Meijer's yesterday, so I made a sauce / glaze for some chicken by mixing the cranberry mustard with a little orange juice (I'd guess 1/3 cup of the cranberry mustard to 1.4 cup of OJ) and added some Italian seasoning to it (a few generous shakes). This I poured over the chicken and baked for 30 minutes at 350 degrees F.

I forgot to baste, so the glaze didn't cover the chicken as well as I would have liked, but other than that it was relatively tasty. I'll probably play with this a little more later in the week – in my head I see something thicker on the chicken, so I probably need to adjust my proportions a bit. Less OJ perhaps. Possibly different spices as well – the Italian didn't really match up well with the rest of it. Or possibly I need a different liquid to thin the mustard a bit. Soy sauce maybe?

Suggestions are welcome.

Garlic Potato Balls

Here’s one from the department of quick and tasty side dishes

Garlic Potato Balls

Serves 2

1 tablespoon butter of margarine
1 can (15 ounces) small white potatoes, drained
¼ teaspoon garlic salt
½ teaspoon minced fresh parsley

In a skillet, melt the butter over medium heat. Add potatoes and sprinkle with garlic salt. Cook and stir for 15 to 20 minutes or until golden brown. Sprinkle with parsley

Source: Cooking for One or Two, © 2003 Taste of Home Books

Orange Glazed Chicken

I made this the other night, and found it delicious, so I thought it would be good to pass it along.

Orange Glazed Chicken

Serves 1

1 tablespoon all purpose flour
½ teaspoon salt
½ teaspoon pepper
1 boneless skinless chicken breast half
2 teaspoons vegetable oil
½ teaspoon orange marmalade
½ cup orange juice
Dash of ground nutmeg

Combine the flour, salt, and pepper and coat the chicken breast in it. In a skillet, heat the oil on medium: brown the chicken on both sides. Spread marmalade on top of chicken and sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes, or until chicken juices run clear.

Source: Cooking for One or Two, copyright © 2003 Taste of Home Books

Notes from the Hare:

I substituted five spice powder for the nutmeg, since I kind of forgot I didn't have any nutmeg.

Pork Tenderloin on Roasted Red Pepper-Tomato Sauce with Pasta, Sugar Snap Salad, and Cocoa-Banana Frozen Dessert

A pleasant trio of recipes today, with another coming later on once I get home and pull that particular cookbook out. All threre of these have been sitting in the inbox for a while

Pork Tenderloin Piccata on Roasted Red Pepper-Tomato Sauce with Pasta

Serves 2. Can be doubled to serve 4 or multiplied for more.

Ingredients:

For the Sauce
2 Tbl olive oil
2 Tbl garlic, diced
15-oz can diced tomatoes, undrained
2 cups roasted red peppers, rinsed
1/2 tsp red pepper flakes

For the Pork
1 pork tenderloin (fresh or thawed, approximately 1 pound)
1-1/2 cups bread crumbs (Italian) or add Italian herbs to plain bread crumbs
3/4 to 1 cup of egg substitute or 2 eggs, beaten
2 Tbl olive oil
Butter (if you want)

2 portions of pasta (This can be just about any kind--angel hair, spaghetti, linguini, or even penne, etc.)

Instructions:

In a sauce pan, put in your olive oil and your garlic. Heat on Medium High just to get the garlic bubbling and fragrant. Do not brown it.

Whiz the tomatoes and peppers in your food processor or blender until fairly smooth. Add those and the pepper flakes to the sauce pan. Cook the sauce on Medium heat about 10 to 12 minutes to reduce it and meld the flavors. You're really just heating it well.

Put on a large pot of water to make your pasta. You need to get the water boiling.

Slice the pork tenderloin into one-half inch slices. You should have about 4 slices per person from one tenderloin and then the ends. Use plastic sandwich bags to protect the meat. Place each slice inside a bag. Gently pound each slice with a meat mallet to flatten to half thickness or maybe even one-third inch thick. Be careful. You don't want to go so far as to put holes in your pork tenderloin, and tenderloin is fairly susceptible to damage. Go easy on it.

When your tenderloin slices are flattened, dip each of them in the egg on both sides and then dip each of the slices in the bread crumbs.

Heat your oil in the saute pan. (Add the butter if you want it even richer; maybe a tablespoon.) Then put the slices in on Medium Low. Brown one side on Medium High and then turn them over and cook the other side on medium low. When you turn the pork, use a flat spatula to keep the breading from falling off. Peek to see they are browned. This will all take only 5 to 7 minutes. Pork cooks pretty fast. Your tenderloins can be slightly pink in the middle if you like it that way, or you can turn off the heat and let them continue to cook until no pink remains.

While the meat is cooking you can cook your pasta. The pasta will take the longest to cook, depending on which noodle you choose and whether your pasta is fresh or dried.

To serve this dish you have a few options: If you are trying to do a lower carb thing, you can skip the pasta and just have the pork and sauce with a larger salad. Otherwise, put the pasta on the plate first, ladle on your sauce and then top with the pork. This way your breading will stay sort of crunchy.

Sugar Snap Salad

Serves 4

8 ounces sugar snap peas (2 cups), trimmed2 tablespoons white-wine vinegar2 tablespoons extra-virgin olive oil1/4 teaspoon salt1/8 teaspoon freshly ground pepper1 bunch scallions, trimmed and thinly sliced on the diagonal1/2 large red bell pepper, cut into 11/2-inch-long slivers

Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
Whisk vinegar, oil, salt and pepper in a large bowl. Add peas, scallions and bell pepper; toss to coat. Serve within 1 hour.

Cocoa-Banana Frozen Dessert

Serves 6

4 very ripe bananas 2 tablespoons pure unsweetened cocoa powder 1 teaspoon pure vanilla extract 2 tablespoons real maple syrup

Peel the bananas and place in a blender or food processor along with the cocoa powder. Add the vanilla extract and the maple syrup.
Blend till very smooth. Pour into individual custard cups or small bowls and freeze until just frozen.

Quick Salsa

I found this in one of my e-mail inboxes a little while back. It's very simple to assemble and looks relatively tasty.

Put-it-on-Everything Salsa

Serves 2

4 plum tomatoes, seeded and chopped
2 scallions, minced
1 garlic clove, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

In a large bowl, combine tomatoes, scallions, garlic, cilantro, lime juice, salt, and pepper. Serve at room temperature.

Lemon-Roasted Turkey Breast
Serves 4+ depending on portion sizes

1 4-lb (approximately) BONE-IN turkey breast
Butter spray
Curt's Seasoning
5 to 6 thin lemon slices (peel on)

(See below for optional Lemon Sauce for the Lemon-Roasted Turkey Breast)

Gently loosen the skin over the breast so you can insert the lemon slices. There's usually a hole somewhere where you can get your fingers in and then just coax them up so you loosen the skin on the whole breast. Slide in the lemon slices so they sit next to each other covering the breast. They will lie under the skin, and the skin will hold them in place.

Approximately 3 slices per side will do it. Stand the breast bone-side down in a large roasting pan. You want it to balance on the breastbone. I use a large, deep lasagna pan so I have plenty of room around the breast for the side dish. If you need to, you can do the side dish in another pan. Spray the turkey breast with the butter spray. Sprinkle on the Curt's spice blend. I cover the breast pretty generously. This is not a hot spice, just a real flavorful blend.

Ratatouille Serves 4 2 Japanese eggplants cut into one-inch cubes. (Do not bother to peel the eggplant. If you can't get Japanese eggplant, just get regular small ones.)
2 green zucchini, cut into one-half inch slices
12 large mushrooms, cleaned and cut in half, top to bottom
1 12-oz jar roasted red peppers, cut into one-half inch wide strips
6 large shallots, peeled and cut in half
16 cherry tomatoes
1/2 cup olive oil
1 heaping tsp Italian herb mix
2 Tbl balsamic vinegar glaze (Aged balsamic vinegar will also work.)

If you use the large eggplants, you'll have to seed them.

Place the eggplant pieces on a paper towel and lightly sprinkle salt over them. Set aside while you prep the rest of the veggies. Prep your remaining veggies. Then toss all of the vegetables (including the eggplants) around the turkey. Mix them up so you have a good variety all around the turkey breast. Drizzle on the olive oil and the Italian herbs. Keep the vinegar out for now.

Roast the turkey and the vegetables at 350 degrees for 2 hours. If you use a meat thermometer, keep an eye on it and roast your turkey to 190 degrees. At the 2-hour mark, stir the veggies and check the thermometer. You should be ready or just about ready to take out the turkey. When the turkey is finished, take the turkey out of the pan and put it on a carving board. Drizzle on the vinegar or glaze. Put the veggies in the turned-off oven so they stay warm. The turkey should sit for 10 minutes while you make the sauce. This causes the juices to soak back into the turkey, keeping it moist.

Lemon Sauce for the Lemon-Roasted Turkey Breast (optional)
4 Tbl butter, melted
3 tsp grated lemon rind
2 tsp lemon juice

Mix all of these in a pan or a heatproof measuring cup and keep warm until you want to drizzle it over the turkey slices. Carve the turkey, put the ratatouille on the side, drizzle the turkey with lemon sauce and you're ready to serve.

A duo.

Today I’ve got a couple of recipes for you – a tasty looking stew and a relatively simple lamb roast for Easter.

Pinto Bean Stew

Serves 6

1 cup dried pinto beans
2 cups cold water
½ cup chopped carrot
2 garlic cloves, minced
¾ teaspoon chili powder
½ teaspoon salt
Dash of cayenne pepper
1 package (16 ounces) frozen corn, thawed
1 large onion, chopped
1 medium green pepper, chopped
1 can (14 to 15 ounces) diced tomatoes, undrained
2 to 3 teaspoons balsamic vinegar
¼ teaspoon sugar

Place beans in a large saucepan. Adde enough water to cover beans by 2 inches. Bring to a boil, then boil for 2 minutes.

Remove from heat, cover, and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to pan.

Add cold water, carrot, garlic, chili powder, salt, and cayenne. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes or until beans are almost tender.

In a nonstick skillet coated with cooking spray, saute corn, onion, and green pepper until tender. Add to bean mixture.

Cover and cook for 45 minutes. Stir in tomatoes, vinegar, and sugar. Cook 5 minutes longer or until heated through.

Source: Taste of Home’s Big Book of Soup, © 2005 Taste of Home Books

Crown Roast of Lamb With Rosemary

Serves 5

1/4 cup chopped fresh rosemary 12 garlic cloves, minced 2 tablespoons fresh oregano, chopped 1 tablespoon salt 2 teaspoons ground black pepper 1 lean crown roast of lamb with 14 chops (two 7-rib racks of lamb tied together) 2 ½ tablespoons extra-virgin olive oil Fresh parsley (for garnish)

Preheat oven to 450°F. Mix rosemary, garlic, oregano, salt, and black pepper in a small bowl.

Place lamb on large baking sheet and brush with olive oil. Rub herb mixture over lamb. Cover bones loosely with sheet of foil and roast until an instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium-rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).

Transfer lamb to platter and let stand, 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.

An Even Dozen

Today, we present a collection of random recipes that have been sitting in one or another of my e-mail inboxes for a while now.

Puff Pastry Straws

Makes about 20 straws

1 sheet of puff pastry (thawed)
Flour to dust your work surface
1 cup shredded cheddar cheese
1 egg to make an egg wash
Cayenne pepper

Take the puff pastry out of the package and put it on the counter about an hour before you want to start. You need it to soften up so it's easy to unfold without it cracking apart.

Lightly dust your work surface with the flour. Roll out your dough until it measures the size of a cookie sheet (11 X 17 inches or so). Just keep it in a rectangle shape as you roll. Take your egg and crack it open in a small bowl, then mix it with a 1/2 cup of water. Mix the two together with a fork until they're well jumbled. Take a brush (a pastry brush or, in a pinch, your barbecue brush will do) and spread some of the egg wash across the dough.

Spread your shredded cheese across half of the dough. Sprinkle with cayenne to taste. Fold the other half of the dough over the shredded cheese so the two sides come together. ( the pastry should now measure about 11 X 8 inches). Squish the dough down gently just so the two sides stick to each other.

Spray your cookie sheet with oil (plain or butter flavor).

Take a pizza cutter and cut long strips of dough. Each strip will be about 1/2 inch wide. When you've cut all of the strips, you are going to start putting them on the cookie sheet. Pick each one up and twist it at few times by holding one end in each hand and twisting opposite directions, just two or three twists. Then place the twisted straw on the cookie sheet and press down on the ends so the straw doesn't untwist. This sort of "sticks" the straws to the cookie sheet so they stay still while cooking. Place the straws an inch or more apart on the cookie sheet because they "grow" while they cook. You might have to do at least two batches from one sheet of pastry.

Bake at 375 degrees for approx. 10 to 12 minutes. Watch for the straws to get lightly browned. Remove from the oven and let cool slightly. You want them to firm up, but don't leave them on the cookie sheet until they are fully cool or they will stick. (Five minutes on the sheet ought to do it.) Then run your spatula along the length of the straw to loosen it, and pick it up with your fingers or a tong and put it aside to finish cooling.

Bean Dip with Horseradish

Serves 8

2 cups cooked beans (Cannellini, pinto or Great Northern; if using canned beans, drain and rinse first)
2 tbsp extra-virgin olive oil
1 tbsp prepared horseradish
2 scallions, trimmed and minced
Salt to taste

Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary. Season with salt to taste.

Fresh Berry Sangria

Makes about 2 quarts

1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 cup hulled, halved fresh strawberries
1 tablespoon Splenda or sugar substitute or sugar
1 1/2 cups white cranberry juice
1 bottle (750 ml) chilled rose wine
1 cup sparkling water, as desired

Wash berries. In a pitcher, combine all berries, Splenda, and cranberry juice. Let sit 1 hour. Stir in wine and sparkling water to make as bubbly as you like. Serve chilled.

Grilled Chicken Breast with Grilled Vegetables

Serves 4
2 boneless, skinless chicken breasts, cut in half (about one pound total)
1 large zucchini
1 large yellow squash
2 portobello mushrooms
2 red bell peppers
1 fennel bulb
2 heads of endive
4 cloves garlic, chopped fine
1/2 cup flat-leaf parsley, chopped fine
1/2 cup fresh basil, shredded
1 Tbsp. dried oregano or 2 tsp fresh and chopped fine
1/4 cup olive oil
1 head red leaf lettuce, chicory or escarole
salt and fresh ground black pepper to taste

Preheat grill. Cut zucchini and yellow squash in half. Cut each half into wide flat planks about 1/8" thick. Remove stems from mushrooms and slice to same thickness as squashes. Remove stem, core, seeds and ribs from peppers and cut to the same width as squash planks. Cut fennel bulbs into eighths or sixteenths keeping root end on to help hold slices together. Cut endive in half lengthwise. Toss vegetables together with about 2 tsp. of salt, a couple pinches of ground black pepper, oregano, oil and garlic.

Pound chicken between pieces of plastic wrap to uniform thickness and season both sides of each breast with salt and pepper. Place chicken on grill and cook a few minutes per side. The meat should release easily from the grill when ready. In a separate area spread vegetables out on grill, working in batches if necessary.

While vegetables cook, rinse and pat dry fresh greens and chop into bite-sized pieces. Mound greens on plates beside chicken and grilled vegetables. Season with salt and pepper.

Simple Summer Soup

2 1/2 cups tomato or vegetable juice
1 cup peeled, seeded, finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
2 teaspoons finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.

Grilled Asian Salmon

Serves 2

1 tablespoon sesame oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh ginger
1 teaspoon rice wine vinegar
2 center-cut salmon fillets, about 5 oz each

In shallow glass dish, combine sesame oil, soy sauce, ginger, and vinegar. Add salmon; turn to coat. Marinate, refrigerated, for 30 minutes to 1 hour, turning occasionally.

Preheat grill (medium-high heat); lightly oil grill. Place fillets on grill, skin-side up. Grill about 5 minutes per side. Fish is cooked when a thin knife blade inserted in center reveals that the pink flesh is almost opaque. Serve warm.

(Note: If you are going to use thinner fillets, cut from the tall end of the salmon, keep in mind that they can easily overcook on the grill. Salmon skin cooks to a tasty crispiness, so keep the skin on when grilling.)

Lemon-Caper Chicken

Serves 4

1 Tbsp olive oil
4 thinly-sliced boneless, skinless chicken breast halves (about 4oz each)
Salt and pepper
4 tsp whole-wheat flour, divided
1 medium shallot, minced
2 Tbsp drained capers
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
1-2 Tbsp minced fresh parsley

Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.

Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.

Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley; pour sauce over chicken. Serve immediately.

Mexican Coleslaw

Serves 2

2 tbsp cider vinegar
1 tbsp canola oil
1 clove garlic, minced
1 tsp sugar
4 cups shredded cabbage (about one head: mix different kinds of cabbage for different colors and tastes)

In a small bowl, mix together the vinegar, oil, garlic and sugar until the sugar dissolves. Pour over the cabbage, stir well and refrigerate.

Eggplant Rounds

1/3 cup minced onion
1/3 cup fresh parsley
1 Tbsp. oregano
2 cloves garlic, minced
2/3 cup mayonnaise
1/2 cup fresh grated Parmesan cheese
salt and fresh ground pepper to taste
2 small eggplants cut into 1/3 inch thick slices
1/3 cup slivered almonds

Combine all ingredients except eggplant slices and slivered almonds in bowl or food processor. Mix well and adjust seasonings to taste. Place eggplant slices on greased cookie sheet and spread mayonnaise mixture evenly on each slice. Top with slivered almonds. Bake in preheated 375 degree oven for 15 to 20 minutes until browned.

You can vary the presentation of this starter depending on how long you cook the eggplants. If you take them out as soon as the cheese beings to brown then you will have warm and gooey rounds. If you let the eggplant slices stay in the oven for a few more minutes then you will have a much firmer result.

Sauteed Scallops with Lemon Sauce

2 pounds scallops
2 Tbsp. olive oil
1 Tbsp. cornstarch
1/4 cup dry white wine
Juice of 2 lemons
1 Tbsp. lemon zest
1/2 tsp. dried dill
1/4 cup crisp cooked bacon, crumbled
1/4 cup fresh parsley, chopped

Saute scallops in olive oil for 5 - 10 minutes. Combine cornstarch, wine and lemon juice and zest and stir until cornstarch is nearly dissolved. Add this mixture along with dill and bacon to scallops and stir until mixture thickens. Serve immediately. Sea scallops are usually larger and have more flavor than the smaller Bay scallops but the choice is really up to you.

Fettuccini with Broccoli

1 pound fettuccini
1 cup evaporated milk
2 Tbsp. butter
2 cloves garlic, minced
1 cup fresh broccoli
1/2 cup freshly grated Parmesan Cheese

Cook fettuccini until just al dente. Drain fettuccini and return to pot. Add remaining ingredients, mix well and cook on low heat until nice and warm then serve. Use the broccoli tops and the peel the skin off of the stalks and cut them in thin slices like waterchestnuts.

Baked Alaska

1 quart ice cream in block form
1 one inch piece sponge cake
5 egg whites 1 tsp. vanilla
1/2 tsp. cream of tartar
1 cup sugar

Make sure cake is larger on all sides than ice cream block. Place cake on piece of tinfoil. Place ice cream block on top of cake. Cut cake so that it is approximately 1 inch wider than ice cream on all sides. Cover cake/ice cream combination and freeze for one hour or until firm. Beat egg whites, vanilla and cream of tartar until mixture forms soft peaks. Add sugar and beat into stiff peaks. Place cake and ice cream on baking sheet. Spread egg white and sugar mixture all over cake and ice cream and seal at edges all around. Bake in 450 degree oven for about 3 - 4 minutes until golden brown. Slice and serve right away.

Every now and then a meal goes bad.

Sunday night I tried a recipe that just didn’t work.

It isn’t that the taste was off, mind you, nor the ingredients. Those were good. And the flavor sounds very tasty indeed. I think the recipe itself is off.

See what you think.

Fragrant Curried Beef

Serves 6

4 tablespoons vegetable oil, divided
1 ½ pounds beef stew meat, cut into 1 inch cubes
4 garlic cloves
2 tablespoons chopped green chilies
1 tablespoon lemon juice
2 medium onions
1 piece (roughly 2 inches) fresh ginger, peeled and chopped
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon ground coriander
2 cinnamon sticks
3 bay leaves
1 ½ cups beef broth

Heat 2 tablespoons of oil in a large skillet over medium heat. Add beef and cook until browned, about 10 minutes. Remove the beef from the skillet

Puree the garlic cloves, green chilies, and lemon juice to a paste.

Slice one onion into rings. Heat 1 tablespoon oil in skillet and add onion rings. Cook about 2 minutes and remove from skillet. Set aside.

Cop remaining onion. Cook with remaining tablespoon of oil and ginger in skillet over medium high heat for 5 minutes. Add beef, garlic paste, cumin, thyme, coriander, cinnamon, and bay leaves.

Add broth to skillet and cover. Cook until beef is tender, about 1 hour. Add sliced onions. Boil uncovered until slightly thickened, about 5 minutes. Remove cinnamon sticks and bay leaves.

Source: Easy Everyday Cooking recipe cards

Notes from the Hare

Sounds tasty – so what went wrong? I’m thinking there was a step missing from the recipe, after you add the broth, to whit: bring to a boil, then reduce heat to low. I’m only guessing – after 20 minutes in a medium high skillet (which is where it was after cooking the second onion) the dish was bone dry and burning.

Alternatively, maybe the recipe is correct as written and my oven is just too hot. I’ll have to try this out again sometime and see if I can get it to work – what flavor I could taste was very good.

Instead of beef, this dish could be made with chicken or shrimp – I imagine you would want to switch to chicken broth instead of beef broth.

Also, you can use 1 ½ teaspoons of beef bouillon and 1 ½ cups of water for the beef broth.

Two recipes from Church

Here’s a couple of recipes I got from my friend Evie at church – a very tasty strudel and a Romanian dish that is a lot tastier than it might seem

Sour Cream Strudel

Serves 10 to 12

For the Dough

1 cup dairy sour cream
1 cup butter or margarine, softened
2 cups unsifted flour

For the Fruit Filling

1 cup dark raisins
¾ cup chopped nuts
¾ cup coconut
½ cup sugar
¾ cup plus 1 tablespoon peach preserves
¾ teaspoon cinnamon

Combine the Dough ingredients and refrigerate for two days.

After two days, combine all ingredients for the filling. Remove the dough from the fridge and divide in half. Roll out each half into an 8 x 11 inch rectangle. Spread filling on each half f the dough and roll as or a jelly roll. Bake in a preheated 350 degree F oven for 45 to 50 minutes, or until roll is slightly browned. Sprinkle with confectioner’s sugar and cut into ½ inch slices.

Corn Meal Mush with Cheese – Mamaliga cu Branza

Serves 6

1 ¼ cup corn meal
1 ¾ teaspoon salt
1 ½ cup cold water

Mix all of the above together. Put 4 cups water on to boil. Add mixture to boiling water, stirring constantly. When it begins to thicken, cover and cook 30 minutes, stirring occasionally

¼ pound butter
½ pint sour cream
¾ pound cheese (Wisconsin Brick recommended)

Divide butter into 3 equal parts, cheese into 2 equal parts, and corn meal mush into 2 equal parts. Put 1/3 of the butter and ½ of the mush into a casserole, add another 1/3 butter and ½ the cheese, cut into small pieces. Add the rest of the much, butter, and cheese (cut into small pieces) and top with sour cream. Bake for 1 hour in a preheated 350 degree F oven.

Notes From The Hare

I can personally attest to both of these dishes being quite tasty – although the Mamaliga cu Branza does look kind of funky.

Soup, Stew, and Meatballs

Today we have three recipes for you – a soup, a stew, and a meatball recipe.

Minestrone

Makes 8 servings

6 cups water
1 28 ounce can tomatoes, cut up
1 8 ounce can tomato sauce
1 large onion, chopped
1 cup chopped cabbage
1 medium carrot, chopped
1 stalk celery, chopped
4 teaspoon instant beef bouillon granules
1 tablespoon dried Italian seasoning, crushed
1 teaspoon bottled minced garlic, or 2 cloves garlic, minced
¼ teaspoon pepper
1 15 ounce can cannelloni or great northern beans
1 10 ounce package frozen lima beans, or 1 9 ounce package frozen Italian style green beans
4 ounces broken linguini or spaghetti
1 small zucchini, halved lengthwise and sliced
2 to 3 tablespoons purchased pesto (optional)
Grated Parmesan cheese

Ina 5 to 6 quart pot or Dutch oven, combine water, undrained tomatoes, tomato sauce, onion, cabbage, carrot, celery, bouillon granules, Italian seasoning, garlic, and pepper. Bring to a boil and reduce heat.

Cover and simmer for 10 minutes. Stir in undrained cannelloni or great northern beans, lima beans, linguini, and zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Serve in bowls with a tablespoon of pesto, if desired, and a sprinkle of Parmesan cheese.

Notes from the Hare

You can freeze this for up to 3 months at a time. After simmering, remove the soup from heat and allow it to cool. Transfer the soup to a pair of 2 quart freezer containers; seal, label, and freeze.

When ready to serve, transfer a portion of frozen soup to a large saucepan. Cover and cook over medium heat for 25 to 30 minutes or until heated through. Stir occasionally to break up the mixture.

Sweet and Sour Meatball Stew

Serves 4

1 20 ounce can pineapple chunks
1 medium sweet green pepper, cut into strips
1 medium sweet red pepper, cut into strips
1 cup beef broth
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon grated ginger, or ½ teaspoon ground ginger
½ teaspoon bottled minced garlic, or 1 clove garlic, minced
24 meatballs, thawed if frozen
2 tablespoons cornstarch
2 tablespoons water
2 cups fresh pea pods, or one 6 ounce package frozen peas
3 cups hot cooked rice

In a 12 inch skillet, combine undrained pineapple, red and green peppers, broth, vinegar, soy sauce, sherry, ginger, and garlic. Add meatballs. Bring to a boil, then reduce heat, cover, and simmer 10 to 15 minutes or until vegetables are crisp-tender and meatballs are heated through.

Combine cornstarch and water; stir into skillet. Cook and stir over medium heat until thickened and bubbly. Stir in pea pods; cook and stir 2 minutes more or until pods are heated through. Serve over hot rice.

Notes from the Hare

None for the stew

Marvelous Meatballs

Makes 48 meatballs

2 eggs, beaten
1 ½ cups soft bread crumbs (2 slices of bread)
1 cup finely chopped onion
½ cup snipped fresh parsley
½ cup milk, chicken broth, or chicken broth
1 teaspoon salt
½ teaspoon dried thyme, crushed
½ teaspoon pepper
2 pounds ground meat (beef, lamb, pork, chicken, or turkey)

In a large bowl combine eggs, bread crumbs, onion, parsley, milk or broth, salt, thyme, and pepper. Add ground meat and mix well. Form into balls (roughly 48 balls at 1 ¼ to 1 ½ inch). Place on a wire rack in a large baking pan, or on the unheated rack of a broiler pan. Bake in a 400 degree F oven for 20 to 25 minutes or until no longer pink in center. Drain on paper towels.

Divide into portions of 24 meatballs each and place in freezer containers; seal, label, and freeze. Use as needed, thawing first if frozen.

Notes from the Hare

To thaw, you can either let a portion stand in the fridge overnight, or spread them in a single layer in a 2 quart microwave safe dish. Cover and cook on 100% (high) power for 4 to 6 minutes or until thawed, stirring once.

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

Two from the Dispatch

Here’s a couple of recipes I found in the paper yesterday that looked tasty.

Porcupine Meatballs

Serves 4

1 pound ground beef
¾ cup instant or regular white or brown rice
1 1/3 cups water
½ cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
1/8 teaspoon ground pepper
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 can (15 ounces) tomato sauce

Preheat oven to 350 degrees F
Mix beef, rice, ½ cup water, onion, salt, celery salt, and pepper. Shape into balls about 1 ½ inches in diameter and place into baking dish.

Mix sugar, Worcestershire sauce, remaining cup of water, and tomato sauce. Pour over meatballs. Cover dish with foil. Bake for 45 minutes, then uncover and bake an additional 15 minutes.

Notes from the Hare

Nothing for the meatballs – although I’m not entirely sure where they got the name ‘porcupine’ from.

Pasta and Bean Soup

Serves 2

1 tablespoon olive oil
1 cup sliced yellow onion
½ cup sliced carrots
1 cup sliced celery
2 ½ cups canned diced tomatoes, low sodium, undrained
3 cups water
1 cup sliced cabbage or lettuce
1 cup “short” pasta (fusilli, penne, etc.)
1 tablespoon balsamic vinegar
1 tablespoon prepared horseradish
2 cups fresh spinach (or frozen)
1 cup rinsed and drained canned red beans
¼ pound lean smoked ham, cubed (roughly ¾ cup)
½ cup shredded cheese (cheddar, Monterey Jack, Colby, etc.)
Salt
Pepper

Heat oil in a large saucepan over medium high heat. Add onion, celery, and carrots. Sauté 2 to 3 minutes. Add tomatoes with juices and water. Bring to a boil, then lower heat to medium. Cover and cook 5 minutes. Add cabbage and pasta, increase heat and boil uncovered 8 to 10 minutes.

Stir vinegar into horseradish. Add to soup with the spinach, beans, and ham. Boil 1 to 2 minutes or until spinach is wilted and pasta is tender. Add cheese and salt and pepper to taste

Notes from the Hare

You can make the soup vegetarian by replacing the ham with more cheese, or leaving both out entirely You can also use a few drops of hot pepper sauce instead of horseradish

A Quartet of Mexican Meals

Today’s recipes all share a common component – namely, a specific Mexican flavored meat mixture that you can make in bulk ahead of time and freeze so you have a head start on making any of the dishes below.

First, the meat mixture.

Mexican Meat Mix

2 pounds ground meat (beef, lamb, pork – turkey or chicken would probably work too)
4 cups chunky salsa
23 ounces red kidney beans, drained (roughly – the recipe calls for a 15 ounce can and an 8 ounce can, but I’d approximate if it were me)

Brown the meat in a large skillet (if you opt for chicken or turkey, use a tablespoon or two of oil to cook the meat). Drain off all the fat thoroughly, then return meat to skillet. Stir in salsa and beans. Divide into four 2 cup portions and place in freezer containers; seal, label, and freeze. Use as needed, thawing first (or one portion can be used right away for any recipe below).

Notes from the Hare

To thaw in the microwave, transfer to a microwave safe bowl and heat on medium high head (70% power) for 12 minutes, stirring occasionally. To thaw in the refrigerator, remove a portion from the freezer and let it stand overnight in the fridge

And now the recipes.

Taco Salad

Serves 4

1 portion Mexican Meat Mix
½ cup salsa
4 cups shredded lettuce
2 cups chopped tomatoes
1 large green or red pepper, cut into strips
½ cup sliced green onion
2 cups shredded cheese (cheddar or Monterey Jack)
Tortilla chips
Frozen avocado dip, thawed (optional)
Sour cream (optional)
Pickled jalapeno peppers or pepperocini peppers (optional)

In a saucepan, heat the thawed meat mix. Stir in salsa and heat through.

Place lettuce on plates. Top with tomatoes, sweet peppers, and green onion. Spoon hot meat mixture over salad and sprinkle with cheese. Serve with tortilla chips. Dollop with avocado dip and sour cream if desired. Garnish with peppers, if desired.

Chili Pie

Serves 4 to 6

1 1/3 cups all purpose flour
1/3 cup cornmeal
1 teaspoon sugar
¼ teaspoon salt
1/3 cup cooking oil
1/3 cup milk
1 portion Mexican Meat Mix
1 can (8 ounces) whole kernel corn, drained
½ of a medium green pepper, cut into thing rings
½ cup shredded cheese (cheddar or Monterey Jack)
Sour cream

For the crust, stir the flour, sugar, cornmeal, and salt together in a 9 inch pie pan or plate. In a separate glass, stir together oil and milk; pour all at once over the flour mixture. Mix with fork until completely moistened. With fingers, pat dough evenly on sides and bottom of plate. Bake in a 425 degree F oven for 10 minutes and remove from oven.

While the crust bakes, combine the thawed meat mix and corn in a pan over medium heat. Cover and heat. Spoon mixture into pie crust. Top with green pepper rings and cheese. Return pie to oven and bake about 15 minutes or until heated through. Dollop with sour cream.

Soft Shell Taco Pie

Serves 4

1 tablespoon all purpose flour
1 carton (8 ounces) sour cream
¾ cup shredded cheese (cheddar or Monterey Jack) divided
1 can (4 ounces) diced green chilies, drained
2 tablespoons milk
Nonstick spray coating or 1 tablespoon cooking oil
3 10 inch flour tortillas
1 portion Mexican Meat Mix, thawed
1 cup shredded lettuce
1 small tomato, cut into wedges
1 ripe avocado, cut into wedges (optional)

In a bowl stir the flour into the sour cream. Add ½ cup of shredded cheese, the green chilies, and milk. Mix well. Spray 9 inch pie plate or pan with nonstick spray. Place one tortilla in the pan.

Top with about 2/3 cup of thawed Meat mix and one third of the sour cream mixture. Repeat with another tortilla, another 2/3 of the meat mix, and another third of the sour cream mixture. Cover with remaining tortilla, remaining meat mixture, and remaining sour cream mix.

Bake uncovered in a 350 degree F oven for 25 to 30 minutes, or until heated through. Sprinkle remaining ¼ cup of cheese over pie. Let stand 5 minutes before cutting into wedges to serve. Serve with shredded lettuce, tomato wedges, and (if desired) avocado wedges.

Mexican Pita Pizza

Serves 6

3 large pita bread rounds, split horizontally
1 cup shredded cheese (cheddar or Monterey Jack)
1 portion Mexican Meat Mix, thawed
1 can (4 ounces) diced green chilies, drained
Additional shredded cheese
Shredded lettuce
Chopped tomato
Sour cream (optional)
Snipped Cilantro (optional)

Place pitas on a large ungreased baking sheet; do not overlap. Divide the 1 cup of cheese evenly between pitas. Spoon meat mixture over cheese. Sprinkle with diced chilies.

Bake, uncovered, in a 425 degree F oven for 10 to 15 minutes until hot and cheese is melted. To serve, top with additional cheese, lettuce, tomato, and, if desired, sour cream and cilantro.

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