November 16, 2010

Taco Pie

1 lb. ground beef
1 envelope (1 1/4oz) old el Paso taco seasoning mix
1 jar(16oz) old el Paso thick n chunky picante
1 egg
1 deep dish or 9 5/8 inch pie crust, frozen
1 1/2 C. shredded Monterey jack cheese, divided usage
1 can(4.5oz) old el Paso chopped green chilies
1/3 C. broken old el Paso tortillas chips
shredded lettuce
sour cream

    In skillet, brown ground beef; drain. Add taco seasoning mix and 1 cup picante. Simmer 5 to 8 minutes; remove from heat. Stir in egg.
    Sprinkle frozen pie crust with 1/2 cup cheese; top with green chilies. Pour ground beef mixture over chilies. Top with remaining 1 cup cheeses; sprinkle tortilla chips over top.
    Bake in preheated 350F oven on preheated baking sheet 20 to 25 minutes. Garnish with shredded lettuce, sour cream and remaining picante. Makes 6 servings.

Spinach Stuffed Mushrooms

Prep: 30 minutes, Bake: 15  minutes, Makes: 12 servings

1  12oz. pkg frozen spinach souffle thawed
1/4 cup seasoned fine dry bread crumbs
1/2 tsp. dried oregano, crushed
24 large fresh mushrooms (1-1/2 to 2 inches in diameter)
2 Tbsp. grated Parmesan cheese

  Preheat oven to 350F. Remove thawed souffle from package, In a small saucepan stir together thawed souffle, bread crumbs, and oregano. Cook and stir spinach mixture over medium-low about 10 minutes or until heated through.
   Meanwhile, wash and drain the mushrooms. Remove stems and discard; reserve caps.
 Fill mushroom caps with spinach mixture. Sprinkle with Parmesan cheese. Place in a 15x10x1-inch baking pan. Bake, covered, in a preheated oven for 15 to 20 minutes or until heated through.

*Note: To thaw frozen spinach souffle, place package in a plastic bag; seal tightly. Place  plastic bag in a bowl of hot water for 25 minutes, changing water twice. Remove thawed souffle from package.


Printed from COOKS.COM

1/4 c. each butter or olive oil
2 lb. each sweet potatoes and russet potatoes, peeled and cut into 1-inch chunk
1 lg. onion, cut into eights
8 cloves garlic, cut into halves
1/2 c. unsalted hazelnuts, coarsely chopped

Put butter, oil, sweet potatoes, russet potatoes, onion and garlic in a 10 x 15 inch baking pan at least 2 inches deep. Spread vegetables evenly. Bake on bottom rack at 475 degrees for 30 minutes; stir with wide spatula after 15 minutes. Vegetables near rim of pan begin to brown quickly. If made ahead, remove from oven and let stand, uncovered, up to 4 hours.Mix nuts with potatoes; continue to bake and stir occasionally until potatoes are very tender when pierced and are tinged with brown, about 15 minutes (20 minutes if cooled). Makes 12 servings. For less fat use less oil or fat.


2 teaspoons fresh Rosemary, minced
2 shallots, peeled and minced
1 tablespoon olive oil
3/4 cup red wine
2/3 cup tomato puree
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1/3 cup dark brown sugar
1 tablespoon balsamic vinegar
3 tablespoons unsulphured molasses
1 teaspoon Tabasco
1 teaspoon liquid Hickory smoke
2 teaspoons Coleman's English dry mustard
salt and pepper, to taste
1 tablespoon butter

In a saucepan, saute shallots in oil 4-5 minutes, or just until they begin to take on a little color. After 2 minutes, add Rosemary and garlic.Add wine and bring to a boil. Then reduce heat and simmer until there is only half the amount of liquid remaining in pan.
Stir in tomato puree, then add remaining ingredients (except butter). Simmer 15 minutes or until sauce is thickened.
Season to taste with salt and pepper. Stir in butter and allow to cool to room temperature before using.
Store unused sauce tightly covered in refrigerator for up to 1 week.