November 17, 2010

Beef Burgundy

Prep: 20 minutes
Cook: 20 minutes
Makes: 5 or 6 servings


1 17oz pkg. refrigerated cooked beef tips with gravy
1/2 tsp. dried basil, crushed
1/4 tsp. black pepper
1 10 3/4 oz. can condensed golden mushroom soup
1/2 C. Burgundy wine
1 1/2 C. sliced fresh mushrooms
1 C. pkg. peeled baby carrots, halved lengthwise
1 C. loose pack frozen whole onions
12 oz. dried wide egg noodles (6 cups)

    In a large saucepan combined beef tips with gravy, basil and pepper. Stir in golden mushroom soup and Burgundy. Bring to boiling. Add mushrooms, carrots, and onions. Return to boiling; reduce heat to low. Simmer, covered, for 20 to 25 minutes or until vegetables are tender, stirring frequently.

    Meanwhile, cook noodles according to package directions; drain. Serve meat mixture over noodles.
  

VEGETABLE LASAGNE


Printed from COOKS.COM

1/3 c. olive oil
1 lg. onion, chopped
2 cloves pressed garlic
1 med.-sized eggplant, diced (unpeeled)
1/4 lb. mushrooms
1 (1 lb.) can Italian style tomatoes
1 (8 oz.) can tomato sauce
1/2 c. dry red wine
1/4 c. parsley
2 tsp. oregano
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper
1 egg
1 med. carrot, shredded
2 c. ricotta cheese
1 pkg. whole wheat or reg. lasagna noodles
2 c. Mozzarella, shredded
1 1/2 c. (4 to 5 oz.) grated Parmesan cheese


Heat oil in large frying pan over medium heat. Add onion, garlic and eggplant. Stir frequently for 15 minutes. Add tomatoes and their liquid, tomato sauce, wine and parsley, oregano, basil, salt and pepper. Bring to a boil, then reduce heat and simmer covered for 30 minutes. Uncover and continue cooking until sauce is thick. This should yield about 5 cups of sauce.Cook noodles according to package directions, rinse with cold water. Mix ricotta, egg and carrot. Butter a 9 x 13 inch baking dish. Spread 1/4 of sauce over bottom. Layer with 1/3 of noodles. Dot noodles with 1/3 of ricotta mixture. Sprinkle with 1/3 of Mozzarella then 1/4 Parmesan. Repeat this layering two more times. Spread remaining sauce over top. Sprinkle top with remaining Parmesan. Bake uncovered at 350 degrees for 40 to 50 minutes.

BARBECUE SAUCE

1 cup ketchup
1 small bay leaf
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1 teaspoon mustard
1 tablespoon grated horseradish
1/4 teaspoon red pepper
1/4 teaspoon celery seed
4 cloves garlic

In saucepan combine all ingredients. Simmer gently for fifteen minutes, stirring often.Use for basting or pouring on hamburgers, spare ribs.

Sweet Potato Crisp

Prep Time: 20 minutes, Bake Time: 40 minutes, Makes: 8 servings.


1 can (40 oz) cut sweet potatoes, drained
1 pkg. (8oz) Philadelphia cream Cheese, softened
3/4 cup. firmly packed brown sugar, divided
1/4 tsp. ground cinnamon
1 cup. chopped apples
2/3 cup. chopped cranberries
1/2 cup. flour
1/2 cup. old fashion or quick-cooking oats, uncooked
1/3 cup. butter or margarine
1/4 cup. chopped pecans

   Mix sweet potatoes, cream cheese, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2- quart casserole or 10 x 6-inch baking dish. Top with apples and cranberries.
   Mix flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resemles coarse crumbs. Stir in pecans. Sprinkle over fruit.
   Bake at 350F. for 35 to 40 minutes or until throughly heated.