Recipes - Famous Recipes - Recipes Recipe - Famous Recipes: Famous Recipes - A bunch of tastey Recipes for you

Table of Contents:

Ground Beef Casserole
Walking Salad
Cheese Crisps
West African Pot Roast
Monterey Shrimp Dip
Coronado Rice Loaf
Zesty Marinated Asparagus
Tutti’s Fruited Porkettes

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GROUND BEEF CASSEROLE

1 can cream of mushroom soup
1 can of green beans
1/3 c. bread crumbs
1/4 c. onion, chopped
1 egg
1 lb. ground beef
Salt & pepper

Mix 1/4 cup of the mushroom soup with the rest of the ingredients
(except green beans).

Line a small casserole with this mixture like a pie shell.

Mix remaining soup with 1 (16 ounce) can of green beans and fill center
of casserole. Top with crumbs.

Bake at 350 degrees for 35-40 minutes.

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Walking Salad

1 delicious apple
2 tablespoons cottage cheese
6-8 raisins
2-3 nuts, chopped
1 teaspoon mayonaise

Slice top off apple. Core it almost all the way through, leaving the
bottom skin over the hole. Scoop out the pulp and chop it up with
cheese, raisins and nuts. Mix with mayonnaise. Stuff the mixture into
the apple shell and put top on (use tooth picks if necessary). Wrap it
up with foil and toss it in your knap sack for a hike. This can also be
a troop project so adjust the ingredients.

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CHEESE CRISPS.

don't be too exact with your measurements, it does not matter much.

1 cup shredded cheddar
1/2 cup coarsely grated romano cheese
seasoning salt, to taste
garlic powder, to taste
onion powder to taste
1 tsp parsely flakes
or use any seasoning or combination that pleases you.

Mix everything together, and drop by the tablespoonful (give them some
room in the pan) and fry over medium-low heat in a touch of oil until
browned on both sides.
You can use any meltable cheeses that you like. We have mixed and
matched in a variety of ways. They keep very well refrigerated in a
sealable container or bag , but with us they do not last long. A smoked
type of cheese gives it a nice taste too.

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West African Pot Roast

3 1/2 lb. boneless beef chuck roast
2 Tbsp. oil
1 cup onion -- thinly sliced
1 cup water mixed with 1/2 cup peanut butter
1/4 cup tomato paste
1/3 cup lemon juice
1/2 tsp dried thyme leaves
1/2 tsp ground red pepper

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat.
Pat meat dry with paper towels. Add to hot oil along with onion. Brown
meat on all sides. Stir onion occasionally. Add water mixed with 1/2 cup
peanut butter, tomato paste and seasonings. Cover tightly and bake for 2
1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift
meat to a cutting board. Cover loosely with foil and let stand 10 to 15
minutes. Skim fat from sauce. If you like, thicken the sauce by stirring
in 3 tablespoons flour mixed with 1/4 cup water. Slice meat across the
grain and serve with the sauce.

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Homemade Cajun Spices

Ingredients:
1 box (26 ounces) Morton's free flowing salt
1 1/2 ounces ground black pepper
2 ounces ground red pepper
1 ounce pure garlic powder
1 ounce chili powder
1 ounce monosodium glutamate (Accent)

Instructions:
"Mix well and use like salt. When it's salty enough, it's seasoned to
perfection. Use generously on everything. If too peppery for children,
add more salt to mixture, then season to taste."

Tips:
To season seafood:

Use half of above mixture and add:

1 teaspoon powdered thyme
1 teaspoon bay leaf
1 teaspoon sweet basil

This recipe was given to me by my good friend Charlie, in Mobile,
Alabama!

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MONTEREY SHRIMP DIP

8 oz Monterey Jack cheese with jalapenos, shredded
2 - 4 oz cans shrimp, rinsed and drained well
1 - 2.25 oz can sliced ripe (black) olives, drained
3/4 cup mayonnaise (NOT salad dressing)
1/4 cup sliced green onions, white and green parts

Using a microwave-safe 1-quart bowl, stir together all ingredients until
well blended. Microwave on HIGH for 3 minutes or until cheese melts,
stirring after each minute. Serve immediately with tortilla or corn
chips. Makes 3 1/4 cups dip.
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Coronado Rice Loaf

2 Tbs Butter
1 Cup Chopped Red Bell Pepper
1/3 Cup Chopped Onion
1 Can (4 oz) Diced Green Chiles
3/4 Cup Mayonnaise
4 Cups Hot Cooked Rice
1 Cup Shredded Cheese (Mexican blend recommended)
2/3 Cup Fine Dry Bread Crumbs (Progresso, seasoned) Salt & Pepper, to
taste

Melt butter in medium skillet and add red pepper and onion. Cook on low
till just tender (may add more butter if needed).

In large mixing bowl, combine chiles, mayonnaise, rice, cheese, bread
crumbs, salt and pepper; then add sautéed vegetables. Mix until well
blended (if it seems too dry add a little more mayo). The mixture should
be a little moist.

Transfer mixture to a buttered 9 x 5 x 3-inch loaf pan - press it in.

Bake at 350 degrees for 30 – 35 minutes. Should have a nice light brown
top.
Cool for about 5 minutes, then unmold onto serving platter.

Makes 6-8 servings
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Zesty Marinated Asparagus

Ingredients
2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 1/2 cups balsamic vinaigrette salad dressing
2 tsp grated lemon zest
1/4 cup chopped fresh parsley
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Directions
Bring a large pot of salted water to a boil. Blanch asparagus just until
tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain
asparagus and place in a large, resealable plastic bag. Pour in
vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag
occasionally.
Just before serving, drain asparagus, reserving vinaigrette. Arrange on
a serving platter and sprinkle with lemon zest, parsley, salt, and
pepper. Serve reserved vinaigrette in a small dish on the side.
Makes 4 servings.

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TUTTI's FRUITED PORKETTES

1 lb sweet potatoes
12 slices canned pineapple
6 slices bacon, cut in halves
6 thick pork chops
salt and pepper to taste
6 Tbsp brown sugar

Use sweet potatoes that are small enough that the slices will be smaller
around than the pineapple slices. Pare and slice the sweet potatoes into
1-inch thick slices. Parboil potatoes in salted water for 10 minutes.
Remove and drain. Season each chop with the salt and pepper. Place each
chop between 2 slices pineapple. Place a slice of sweet potato on top of
each pork-pineapple stack. Sprinkle each Porkette with 1 tablespoon of
brown sugar. Place 2 halves of bacon criss-cross on top of each stack.
Place Porkettes into an open casserole. Bake at 375*F for 1 hour, or
until pork chops are done and tender. Serves 6.
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