Mar. 4 Mar. 11 Mar. 18 Mar. 25
CHINESE DISH (2-15-17) 3-4-17 Top of page
1 lb. hamburger
1 cup celery, chopped fine
2 medium onions, chopped fine
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup raw rice
1 1/2 cups warm water
Preheat oven to 350°. Soak 1/2 cup raw rice in 1 1/2 cups warm water until soft. Mix all ingredients with the rice and water and pour into a 2 quart dish sprayed with cooking spray. Bake covered with foil for 30 minutes. Remove foil and bake another 30 minutes. Sprinkle with chow mein noodles and bake another 30 minutes.
GRAN'S CASSEROLE 3-4-17
1 cup minute rice
2 cans celery soup
2 cups milk
1 lb. raw hamburger
Mix all together and bake in casserole dish for 1 1/2 hours. 10 minutes before removing from the oven, top with crushed potato chips or french fried onions.
No recipes 3-11-17 Top of page
MOZZARELLA STUFFED MEATLOAF (From thestayathomechef.com) 3-18-17 Top of page
1 lb. ground beef (85%)
1 cup bread crumbs
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. black pepper
1/2 cup milk
2 tbsps. worcestershire sauce
8 oz. fresh mozzarella, sliced
1 cup ketchup
1/4 cup brown sugar, tightly packed
1 tbsp. worcestershire sauce
1 tbsp. red wine vinegar
2 cloves garlic, crushed
1/8 tsp. salt
pinch cayenne pepper
Preheat oven to 350°. Lightly grease a glass 9x13" baking pan with nonstick cooking spray. In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and worcestershire sauce. Knead until combined. Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan. Place mozzarella slices down the center, leaving 1/2 inch around the ends and sides. Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so it doesn't need to be perfect. In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, salt, and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the remaining half for later. Bake in the preheated oven for 45 minutes. After 45 minutes, remove from oven and pour the remaining sauce over the loaf. Increase temperature to 400° and bake for an additional 15 minutes. Let rest 5 to 10 minutes before serving.
GREEK PASTA SALAD 3-25-17 Top of page
16 oz. rotini pasta, prepared per directions
3/4 english cucumber (seedless) diced
1 pint grape tomatoes
1 green pepper, chopped
1/2 cup black olives,
1/2 cup feta cheese
1/3 cup red onions
1 cup greek vinaigrette dressing
Combine and refrigerate overnight.
PASTA SALAD 3-25-17
1 box colored spiral macaroni cooked per directions
2 tomatoes, chopped
1 each green and red pepper
1 cucumber, seeded, not peeled
1 onion, chopped
3/4 cup ketchup
1/4 cup oil
3/4 cup sugar
1/2 cup white vinegar
salt and pepper
Combine ketchup, oil, sugar, vinegar and salt and pepper. Mix vegetables and pour dressing over. Stir to coat. Best if made ahead.
PENNE WITH ASPARAGUS AND CHERRY TOMATOES 3-25-17
3 tbsps. olive oil
2 garlic cloves, minced
1 1/2 lbs. thin asparagus, trimmed and cut into 1-inch
pieces
Salt and freshly ground black pepper
2 cups cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tbsps. chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
BRAISED BEEF BRISKET (From thepioneerwoman.com) 3-25-17
2 cans beef consomme
1/2 cup lemon juice
1 1/2 cup soy sauce
5 cloves chopped garlic
2 tbsps. liquid smoke
10 lbs. beef brisket
Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300°oven. Cook brisket for approximately 40 minutes per pound. When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred. Keeps in the refrigerator for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard. Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese.
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