|3/13/2020 10:05:00 AM|
A little of this and a little of that
When it was so warm a couple of weeks ago, I thought about the fact that it won’t be long before the ground is soft enough to watch for perennial flowers popping through the cold soil. I guess I’m hoping for warm spring days to help out the little green plants get their bearings and surprise us.
How long do we have to wait? It could be a month, two months or longer, I guess. If my Mom were living today, she’d be at the end of her garden area, where she always had a mound of dirt, with radish and lettuce seed packets in her hands to “broadcast” the little seeds on that pile of dirt. You can bet we were the first in the neighborhood to eat radishes and a wilted lettuce salad.
It’s just a little of this and a little of that today. How about making...
1 lb. ground beef
1 small onion, diced (about 1/2 a cup)
1/2 c. diced green pepper
1 c. cooked long grain rice or brown rice (3/4 c. uncooked)
1-15 oz. can diced tomatoes, undrained
1-11 oz. can whole kernel corn, drained
1/3 c. sliced black olives
6 bacon strips, cooked crisp and crumbled
2 t. chili powder
1 t. garlic powder
1/2 t. salt
1-1/2 c. shredded cheddar cheese, divided
1/2 c. dry bread crumbs or crushed saltine crackers
1 T. butter or margarine, melted
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in next eight ingredients. Bring to a boil; remove from heat and add one cup cheese, stirring gently until melted. Turn into a greased 11x7 inch or 9x9 inch baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter, sprinkle over cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through and cheese is melted. Makes four to six servings.
Note: You can substitute 1-1/2 c. frozen corn, thawed, for canned corn.
1 medium head cauliflower, broken into small florets
1 lb. fresh broccoli, broken into florets
1-1/2 c. shredded Monterey Jack cheese
1 c. sour cream
1-4 oz. can chopped green chiles
4 T. butter or margarine, melted, divided
1/2 t. salt
1/4 t. pepper
3/4 c. crushed seasoned bread stuffing
Put two inches of water in a large saucepan or Dutch oven; add cauliflower and broccoli. Bring to a boil. Lower heat; cover and cook for five minutes or until just tender. Meanwhile, in a large bowl, combine cheese, sour cream, chilies, 2 T. butter, salt and pepper. Drain veggies well; gently fold in cheese mixture.
Turn into a greased 2-1/2 quart baking dish. Toss stuffing crumbs with remaining butter (2 T.); sprinkle over vegetables. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Makes six to eight servings.
I have a couple of meatless recipes for this Lenten season to share with you. This is a quick way to make...
1 can each, cream of celery and cream of potato soup, undiluted
2 c. half-and-half cream
1-6-1/2 oz. cans minced clams, drained
1/2 t. nutmeg, optional
Pepper to taste
In a large saucepan over medium heat, combine all ingredients. Cook and stir until heated through. Makes four servings.
VEGGIES N’ CHEESE CASSEROLE
2 c. frozen corn, thawed
1-15 oz. can chili beans, undrained or 1-16 oz. can red kidney beans, drained
1 can tomato soup, undiluted
1 c. shredded cheddar cheese
1 c. milk
1 t. instant minced onion or 1 T. fresh minced onion
1/2 t. chili powder
1 pkg. refrigerated biscuits
2 T. melted butter or margarine.
Combine first seven ingredients in a saucepan; bring to a boil, stirring constantly. Turn into a two quart casserole. Bake, uncovered at 400 degrees for 10 minutes. Dip each biscuit in melted butter, then in cornmeal. Place around edge of boiling hot casserole mixture. Bake 20 minutes longer or until biscuits are golden brown. Makes five to six servings. Note: If you wish, you can brown a pound of ground beef and add it to the casserole.
Thought for the Day: If it weren’t for the fact the TV set and refrigerator are far apart, some of us wouldn’t get any exercise at all.