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Crock Pot Enchiladas
Feb 7, 2008
Category: Main Courses
Crock Pot Enchiladas

Ingredients
1lb. lean ground turkey OR beef
10 6 inch corn tortillas quartered
1 1oz. package taco seasoning mix
1¼ cup water
1 12oz. jar chunky salsa
1 10.75oz. can condensed cream of mushroom soup
1 10.75oz. can condensed cream of chicken soup
4 cup shredded mexican cheese blend

1. Cook the ground beef over medium high heat and stir until evenly browned and crumbled then add the taco seasoning and water; simmer for 15 minutes over low heat. Stir together the salsa, cream of mushroom soup and cream of chicken soup then mix in 3¼ cup of the cheese, reserving ¾ cup. Layer the tortillas covering the bottom of a crock pot then scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until all ingredients are used ending with a layer of tortillas on the top. Top with remaining ¾ cup cheese. Cover, and cook on High for 1 hour.

Makes 6 servings
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Posted: Feb 7, 2008 3:54pm
Marinated Veggie Bake
Feb 6, 2008
Category: Main Courses
Marinated Veggie Bake

Ingredients
4 portobello mushrooms
1 large onion sliced ¼ inch thick
¼ cup balsamic vinegar
1 eggplant sliced into ½ inch thick
1 tomato sliced ½ inch thick
4 slices provolone cheese

1. Preheat oven to 350o F.

2. Marinate the mushrooms and onions in balsamic vinegar for 20 minutes. Layer in four stacks the eggplant, mushroom, onion, tomato and cheese and a baking pan then bake for 30 minutes, or until cheese is golden brown.

Makes 4 servings
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Posted: Feb 6, 2008 5:58pm
Bran Patties With Horseradish Gravy
Feb 3, 2008
Category: Main Courses
Bran Patties With Horseradish Gravy

Ingredients
¼ cup olive oil
2 cup onion chopped
2 tbsp wheat bran
1 cup oat bran
1 cube vegetable bouillon
½ cup hot water
1 8oz. package shredded cheddar cheese
1 tsp dried marjoram
1 tsp ground sage
1 .75oz. package instant gravy mix
1 tbsp prepared horseradish

1. Preheat oven to 350o F.

2. Heat oil in a pan over medium heat and saute onions until transparent then stir in wheat bran and oat bran. Dissolve bouillon in hot water. Stir cheese, marjoram and sage into onion mixture and when cheese is melted, gradually stir in enough bouillon water to create a moist batter. Remove from heat and refrigerate for 30 minutes. When cold form mixture into patties and place on a baking sheet and bake for 15 minutes. Prepare gravy according to package directions and add horseradish and serve with cooked patties.

Makes 4 servings
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Posted: Feb 3, 2008 12:12pm
Crabmeat Quiche
Jan 28, 2008
Category: Main Courses
Crabmeat Quiche

Ingredients
3 tbsp butter
2 tbsp green onion chopped
3 tbsp bell pepper chopped
1 cup crabmeat drained and flaked
½ tsp black pepper
2 tbsp white wine
3 eggs beaten
1 cup half-and-half cream
1 9 inch pie shell partially baked
½ cup shredded swiss cheese

1. Preheat oven to 375o F

2. Heat butter in a large pan over medium heat, sauteing green onion and bell pepper until soft. Stir in crabmeat, and season with black pepper then add wine, and cook for 1 minute. Remove from heat, and allow to cool.

3. Beat eggs until light, whisking in half-and-half, and crab mixture. Pour into pie crust, and sprinkle with swiss cheese then bake for 25 to 30 minutes, or until puffed and golden brown.

Makes 6 servings
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Posted: Jan 28, 2008 9:37am
Layered Polenta Casserole
Jan 27, 2008
Category: Main Courses
Layered Polenta Casserole

Ingredients
1 18oz. package polenta cut in ¼ inch thick slices
1½ cup marinara sauce
¼ cup pesto
¼ cup pine nuts
1 cup mozzarella cheese shredded

1. Preheat oven to 375o F and oil a baking dish.

2. Layer ½ of the polenta in the bottom of the baking dish. Spread a thin layer of ½ the pesto over the polenta then spoon ½ of the marinara sauce over the polenta. Repeat the layering a second time and bake, uncovered, for 25 minutes. Turn the broiler on, top the casserole with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

Makes 8 servings
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Posted: Jan 27, 2008 1:36pm
Veggie Pasta With Goat Cheese
Jan 19, 2008
Category: Pasta
Veggie Pasta With Goat Cheese

Ingredients
10oz. spinach rinsed
1 16oz. package pasta
¼ cup olive oil
pepper to taste
2½ cups cherry tomatoes cut in half
8oz. goat cheese crumbled

1. Remove stems from spinach and stack leaves together then chop into thin long strips and set aside. Cook pasta until done, drain and place in a large bowl. Drizzle olive oil over pasta and add pepper to taste, spinach and tomatoes then gently toss to combine. Add goat cheese over top and serve.

Makes 6 servings
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Posted: Jan 19, 2008 2:27pm
Pizza Dough And Artichoke Garlic Pizza
Jan 15, 2008
Category: Pizza
Pizza Dough And Artichoke Garlic Pizza

Ingredients
3 cup all purpose flour
1 .25oz. package active dry yeast
2 tbsp olive oil
1 tsp salt
1 tbsp sugar
1 cup warm water

1 unbaked pizza crust [see above]
¾ cup marinara sauce
1 6oz. jar marinated artichoke hearts drained liquid reserved
1 medium tomato sliced
2 cloves garlic minced
1lb. mozzarella cheese shredded

1. Preheat oven to 375o F.

2. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. No need to wait for the dough to rise just pat it into the pan, add any desired toppings and bake for 20 to 25 minutes.

3. Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat for 1 minute or until the liquid is almost gone then add garlic, and stir until you can just smell the garlic. Add artichoke hearts stir to coat with garlic flavor then remove from heat, and set aside. Spread marinara sauce over the pizza crust and sprinkle with cheese then top with the artichoke hearts, garlic and tomato slices over the cheese and bake as above or until crust is puffed and golden, and the cheese is melted.

Makes 1 pizza dough - 8 servings
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Posted: Jan 15, 2008 12:18pm

 
 
 
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Rabbit R.
female, age 46, single
Columbia, WA, USA
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