Hamburger Creole Pie

1 pastry crust, unbaked

1 lb. ground beef

1 can whole tomatoes, 16 oz

1 can corn, 12 oz

1/2 cup chopped green pepper

1/2 cup chopped onion

1/4 cup flour

1/2 t. salt

1/2 t. chili powder

1/2 t. pepper

3 green pepper rings

Heat oven to 400. Prepare pastry or use store bought kind. Cook and stir ground beef in skillet until brown. Drain. Drain tomatoes, reserving 1/4 cup liquid. Stir tomatoes, reserved tomato liquid, corn, with liquid, and the remaining ingredients except green pepper rings into beef. Heat to boiling. Reduce heat. Simmer uncovered, stirring constantly until thickened, about 1 minute. Spoon beef mixture into pastry lined pie plate. Bake until crust is golden, 20 to 30 minute. Garnish with green pepper rings. Serves 6

Green Beans with Tomatoes and Herbs

1 tablespoon olive or canola oil
 1 clove garlic (finely chopped)
 1 small onion (finely chopped)
 1 can (14 ounces) crushed tomatoes
 1/4 teaspoon dried basil
 1/8 teaspoon pepper
 1 pound green beans

 

Rinse green beans under cold water, then snap off and discard the stem ends as well as the tail ends, if you like. Small green beans can be cooked whole, and large ones can be cut into halves or small pieces. Shell lima beans by cutting off the end of the pod and opening to remove the beans. Rinse the beans after shelling.

 

In a large nonstick skillet, heat the oil over moderate heat. Add the garlic and onion and cook, stirring, about 5 minutes, until softened and golden.

 

Stir in the tomatoes with basil and pepper and cook, stirring frequently, about 2 minutes longer.

 

Stir in the green beans so that they are all coated with the tomato mixture. Cover the skillet and cook about 6 minutes, until the beans are crisp-tender.

Chicken Fajitas with Pico de Gallo

5 oz. chicken breast, marinated in fajita seasoning
1/2 tomato
4 oz. onion
2 oz. peppers
1/4 cup sour cream
1/4 cup pico de gallo or salsa
1/2 cup Cheddar cheese
4 flour tortillas
Fresh jalapenos

Place marinated chicken on clean lightly oiled broiler. Cook chicken until it
reaches minimum temperature of 165 degrees. Slice chicken into 32 to 40
pieces. Sauté tomato, onion and peppers. Place tortillas in the microwave for 14
seconds. Serve with pico de gallo or salsa, sour cream, Cheddar cheese and fresh
jalapenos.

Pico de Gallo
3 large tomatoes diced
1 large onion diced
2 TB diced Jalapenos
1/2 cup fresh cilantro (diced)
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 TB olive oil
1 TB white vinegar

Mix all ingredients together in large container until well blended. Allow to
set for at least 6 hours, it is better if allowed to sit overnight.

Makes: 1 cup.

Konkey Doodle

1 pound fresh mushrooms

1 pound bulk sausage

2 pounds hamburger

1 onion, chopped

1 clove garlic, chopped

Salt to taste

2 cans tomato soup

1 large can whole tomatoes

1 T. Worcestershire sauce

1 pound shell macaroni, cooked and drained

1 pound Cheddar cheese, grated

Slice and sauté mushrooms. Cook sausage in large skillet, stirring to break in small pieces. Drain off fat. Add hamburger, onion and garlic. Cook, stirring until hamburger is browned. Stir in salt, soup, tomatoes, Worcestershire sauce and mushrooms. heat through. Layer meat mixture, macaroni and cheese in 6 quart casserole, ending with cheese. Bake at 350 for 1 hour. Makes 20 servings