August 16, 2010

Cheeseburger Pie

1-1/2 lb. ground beef
1 (8 oz) can. tomato sauce
1/2 C. cracker crumbs
1 tsp. salt
1/2 tsp. oregano
1/4 C. chopped onion
1/4 C. chopped bell pepper
2 (9-inch) pie shells

   Preheat oven to 400 F. Brown meat and drain. Add other ingredients. Simmer until pepper and onion are tender. Pour mixture into 2 shallow pie crusts. Add cheese topping.

Cheese Topping:

   1 (8 oz) pkg. mild Cheddar cheese, grated
   1 egg
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 C. milk

    Mix together and spread over pies. Bake until crust is brown and cheese melts.

Serves: 12

Tuna Salad Delight with French Dressing

1/2 new potatoes, scrubbed
salt and pepper
1/2 lb. green beans, trimmed and halved crosswise
1 garlic clove, peeled and crushed
1 tbsp. chopped fresh parsley
1 tbsp. shredded fresh basil
4 tbsp. French dressing
1 crisp lettuce, such as Romaine
1/4 lb. cheery tomatoes
4 hard boiled eggs, shelled, cooled and cut into wedges
14 oz. canned tuna in oil, drained and broken into chunks
1/2 cup black olives in oil, drained
2 oz. canned anchovies in oil
2-3 scallions, trimmed and thinly sliced
1/2 cup. shredded cheddar cheese

    Cook the potatoes in a pan of salted boiling water for 15-20 minutes, until tender.
 Meanwhile, in another pan of salted boiling water, cook the green beans for about 3 minutes. Drain in a colander and rinse with cold water.

    Drain the potatoes and leave them until they are cool enough to handle, then slice them. Let cool completely.
Add the garlic and herbs to the French dressing and whisk to mix. Check the seasoning.

     Separate the lettuce leaves, then arrange them around the edges of four individual plates. Halves the tomatoes and place with the eggs and potatoes, in the lettuce leaves, alternating the attractively.

     Place the tuna in the center and surround with olives. Drain the anchovies and arrange in a crisscross pattern on top. Scatter with the scallions and pour over the French dressing.

     Cover the salad loosely and chill in the refrigerator for about 1 hour before serving.

French Dressing Recipe:

This dressing is called vinaigrette in French, is a classic salad dressing and is very quick and easy to make. It will keep in the refrigerator for up to 1 month, so it is worth making a large batch. Store it in a screw top jar and shake to remix before using. For really good flavor, use the best extra virgin olive oil and a good wine vinegar, and if you prefer extra texture you can use a coarse grain mustard instead of smooth Dijon. The nicest leafy herbs to use are tarragon, basil and parsley.  The quantity of dressing made here is enough for two large green or mixed salads each serving four to six people.

2 vinegar
2 tsp. Dijon mustard
1-2 tsp. superfine sugar
salt and pepper
6 tbsp. extra virgin olive oil
1 tbsp. chopped leafy fresh herbs

   Place the vinegar, mustard 2 tsp. sugar and salt and pepper in a bowl. Combine by whisking with a coil whisk. Continue whisking the mixture vigorously until the ingredients are evenly combined and thick.
Add the olive oil slowly in a thin, steady stream,whisking vigorously until it is all incorporated.
Taste the dressing and add more sugar and salt and pepper if you like. Stir in herbs just before serving.


Tilapia With Garlic

4-6 Tilapia fillets
¼ cup plus 1 Tbls. fresh lime juice
1 tsp. olive oil
1 Tbls. unsalted butter
5 Tbls thickly sliced garlic
3 Tbls. all-purpose flour
4 Tbls. chopped fresh cilantro/parsley
salt and freshly ground pepper

Rinse and pat fillets dry. Place in a 2" deep glass or enamel-coated dish. Sprinkle with lime juice. Cover with plastic wrap and refrigerate for 1 hour. In heavy skillet, combine oil and butter and heat over medium heat. Add the garlic and saut» just until lightly browned. Using a slotted spoon remove garlic and set aside. Remove fish (reserve lime juice), pat dry with paper towel. Dust lightly with flour, shaking off excess. Warm the skillet over medium-high heat, frying fish 2 to 3 minutes per side until brown and crisp outside and just done inside. Remove fillets to a warming dish. Reheat garlic, stir in lime juice, cilantro, salt and pepper. Heat just until the cilantro begins to wilt. Pour over the fillets and serve. Makes 4 servings.

Herb Beef Stew

1 lb. beef stew meat, cut in 1-inch cubes
3 T. all purpose flour
1 tsp. salt
Dash of pepper
1 T. cooking oil
1 Large onion, sliced
1/2 cup. apple juice or cider
1 medium rutabaga, peeled and diced (about 2 cups)
3 Large carrots, peeled and diced (about 1 cup)
1 T. snipped parsley
3/4 tsp. salt
1/8 tsp. dried marjoram leaves, crushed
4 to 5 servings hot mashed potatoes

      Coat beef cubes with mixture of 1 tablespoon flour, 1 teaspoon salt; and pepper. In a 3 qt. saucepan brown beef cubes in hot oil; add onion, apple juice, and 1 cup water. Cover; simmer over low heat till meat is tender, 1-1/2 hours. Add rutabaga, carrots, 1 cup water, parsley, the 3/4 teaspoon salt, marjoram, and thyme. Simmer, covered, till vegetables are tender, 30 minutes. Blend 1/4 cup water and the 2 tablespoons flour; add to stew mixture. Cook and stir till mixture is thickened and bubbly. Pour stew into serving dish. Spoon potatoes around edge. Serves 4 or 5
1/8 tsp. dried thyme leaves, crushed

Tilapia Bruno

4 tilapia filets
4 1 0z. slices x-sharp cheddar cheese
salt + pepper to taste
1 cup (packed) baby spinach leaves
10 sheets phyllo dough

Cut phyllo dough in half (short way). Divide dough into four stacks of five each. Place tilapia fillet in center of dough. Season with salt + pepper to taste. top with spinach and cheese. Wrap dough around fish, cheese + spinach, and tuck in ends. flip over onto oiled sheet pan so folds are held together underneith by the weight of the fish. Lightly oil the dough. Cook at 350 degrees for 15 - 20 minutes. servings: 4

notes: for a southwestern flair, use salsa in the place of spinach.