April 13, 2018 at 10:36 a.m.
Let’s do recipes for one or two…maybe three people.
BISCUIT TOPPED BEEF CASSEROLE
1/2 lb. lean ground beef
1/4 c. diced onion
1/2 c. each, water and tomato sauce
1/4 c. tomato paste
1/8 t. pepper
1 c. frozen mixed vegetables, thawed
1/2 c. shredded mozzarella cheese, divided
1 – 6 oz. tube refrigerated flaky buttermilk biscuits
1 t. butter or margarine, melted
1/4 t. oregano leaves
In a medium saucepan, cook beef and onion over medium heat, until meat is no longer pink. Stir in next 4 ingredients. Bring to a boil; reduce heat, simmer, uncovered for 10 minutes. Remove from heat; stir in veggies and 1/4 c. of cheese. Turn into a 1-1/2 qt. baking dish coated with cooking spray.
Separate biscuits and cut each, horizontally in half; arrange around edge of dish. Bake uncovered at 375 degrees for 20-22 minutes until biscuits are golden brown. Makes 2 to 3 servings.
1/4 c. sliced fresh mushrooms
1/4 c. diced onions
2 T. butter or margarine
1 c. quick-cooking rice (minute-rice)
1/4 c. chopped water chestnuts or nuts, optional
3/4 c. water
1 c. chicken broth (can be made using 1 bouillon cube and 1 c. water)
1/2 t. salt
1 c. chopped cooked chicken
Over medium heat, sauté mushrooms and onion in butter or 5 minutes. Add next 6 ingredients. Cook for 8-10 minutes or until liquid is absorbed, stirring once. If too dry, add 1 T. water. Stir in chicken. Heat through. Makes 2 servings. Note: You can cook one chicken breast ahead of time if you don’t have leftover chicken from another meal. Also, you can substitute 1-4 oz, can mushroom stems and pieces, drained well, for fresh mushrooms.
TOASTED HAM N’ TURKEY SANDWICH
1 slice deli ham (3/4 oz.)
2 slices deli turkey (1/2 oz. each)
1-1/2 t. butter, softened
2 slices raisin bread
1 slice Swiss cheese (3/4 oz.)
In a small non-stick skillet coated with cooking spray, lightly brown ham and turkey slices over medium-low heat. Meanwhile, spread butter over one side of each slice of bread (like when making a grilled cheese sandwich). Remove ham and turkey from skillet. On unbuttered side of one slice of bread, layer cheese, ham and turkey; top with remaining bread, buttered side up. In the skillet, over medium heat, toast sandwich for about 1-2 minutes on each side or until bread is lightly browned. Watch closely so it doesn’t burn. Makes 1 serving. Invite a friend over for lunch and make two sandwiches. Good idea, huh!
APPLE HAM SALAD
2-1/2 T. mayonnaise or salad dressing
1/4 t. prepared mustard
3/4 t. each, honey and lemon juice
3/4 c. diced or julienned strips ham
1 small, unpeeled apple, diced (about 1 c.)
1 celery rib, sliced in 1/4 –inch pieces (about 1/2 c.)
Lettuce leaves, optional
1/2 t. shelled sunflower seeds, optional
In a medium bowl, blend first 5 ingredients. Stir in ham, apple and celery. Cover and refrigerate for 1 hour. Serve on a bed of lettuce. Sprinkle with sunflower seeds if you wish. Makes 2 servings.
12-1/2 c. fresh cauliflowerets
5 t. butter
2 t. flour
3 T. sour cream (can use “lite”
2 T. shredded Parmesan cheese (not grated)
1/8 t. each, salt and white pepper
Snipped fresh parsley, optional
Place three cauliflower in a steamer basket; place in a small saucepan over 1-in of water. Bring to a boil; cover and steam 4-5 minutes or until crisp-tender. Meanwhile, in another saucepan, over medium heat, melt butter. Stir in flour, stirring until smooth. Remove from heat; stir in sour cream, Parmesan cheese, salt and pepper. Add cauliflower to cream sauce. Cook and gently stir over low heat for 1-2 minutes or until heated through. Turn into small bowl; sprinkle with parsley if you wish. Makes 2 servings. Note: If you don’t have a steamer basket, Put cauliflower in pan with same amount of water and gently cook until crisp-tender. Drain well.
Thought for the Day: Spring is a glorious season even if you don’t get an income tax return. H-m-m-m. Right now it’s not very glorious, but 65-70 degrees is something to look forward to!
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