Wednesday, November 24, 2010

Veggie Casserole

Veggie Casserole

Delicious way to eat your veggies! Make it for dinner, take it for a potluck.

5 cups chopped broccoli
1 1/2 cups chopped yellow squash
1 small red onion, chopped
2 carrots, peeled and chopped
2 tablespoons olive oil
1 cup light mayonnaise
1 cup shredded Cheddar cheese, divided
1/2 cup fine dry breadcrumbs
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 325° F. In a large skillet, cook broccoli, squash, onion and carrots in oil over medium-high heat 5 to 7 minutes or until crisp-tender.

In a small bowl, stir together mayonnaise and 1/2 cup of the cheese; stir into vegtetables.

turn vegetable mixture into lightly greased 2-quart casserole dish.

In a small bowl, stir together breadcrumbs, paprika, salt, pepper and remaining 1/2 cup of the cheese; sprinkle over vegetables. Bake 20 to 30 minutes or until light brown.

Serves 6.

Source: Try-Foods International, Apopka, FL.

Wednesday, November 17, 2010

Irish Potato Casserole

Irish Potato Casserole

Perfect for any meal! "Potatoes served at breakfast, at dinner served again; potatoes served at supper, forever and Amen!"

1 1/2 pounds (4 to 5 medium sized) Irish potatoes, peeled and diced
2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 teaspoon nutmeg
4 tablespoons butter, plus 1 teaspoon for greasing casserole dish
1/4 cup dried bread crumbs
2 tablespoons flour
2 coups milk
2 hard-boiled eggs, peeled and sliced
1/2 small onion, finely diced

Preheat oven to 350° F. Place potatoes in a large saucepan and cover them with cold water. Add a teaspoon of salt and bring potatoes to a boil. Reduce heat to low. Cook for 20 minutes or until the potatoes are tender when a fork is inserted in the center. Carefully drain off water and set potatoes aside.

In a medium saucepan over medium-high heat, melt the butter. Place breadcrumbs in a small bowl. Add two tablespoons of the melted butter to the breadcrumbs; mix well and set aside. Reserve the rest of the butter in the saucepan.

Stir in flour, 1/2 teapsoon salt, 1 teaspoon pepper and th nutmeg into the butter in the saucepan. Cook until mixture starts to bubble around the edges, about 2 to 3 minutes. Add milk, a little at a time, stirring well after each addition. cook, stirring constantly, until the sauce thickens, about 2 to 3 minutes.

Use the remaining teaspoon of butter to grease a 1 1/2-quart casserole dish. Combine potatoes, hard-boiled eggs, onion and remaining salt and pepper in the casserole dish. Add sauce and gently mix the ingredients together until well-combined. Sprinkle buttered breadcrumbs over the casserole.

Bake for 30 minutes or until bubbly around the eges and the breadcrumbs are brown. Serve immediately. Makes 4 servings.

Source: King Features Synd., Inc., Agnela Shelf Mediaris, The New African-American Kitchen, reprinted by Hermiston Herald, March 10, 2010.

Wednesday, November 10, 2010

Pasta and Marinated Mushrooms

Pasta and Marinated Mushrooms

Excellent for potlucks! Quick and easy, and oh-so delicious!

1 Package of twisted pasta
2 Jars marinated mushrooms, drained
1/2 Cup diced onion
1 Cup chopped tomatoes
1/2 Bottle zesty Italian salad dressing

Boil pasta until tender. Drain, rinse, and let cool.

Mix pasta, mushrooms, onion, tomatoes, and dressing together and refrigerate.

Wednesday, November 3, 2010

Grilled Steak

Grilled Steak

Ideally, you should be using a fresh piece of meat that isn't frozen. Remove the steak from the refrigerator approximately 30 minutes prior to grilling. This allows the steak to reach room temperature which, in turn, insures even cooking.

Pat steaks dry with a paper towel and coat in olive oil. Let the olive oil drip off to avoid flareups on the grill. In a small bowl combine 1 Tbsp fresh cracked black pepper and 1 Tbsp coarse sea salt or kosher salt per steak. Cover the complete steak in the mixture and rub into the steak. Apply the rub soon after the steak comes out of the fridge. The longer the rub and meat are together, the less rub you will leave on the grate of your grill and the more that will remain on the steak.

While the steak is warming to room temperature, prepare your grill. Always use a hot grill when grilling steak. If you use a gas grill, preheat on high for about 20 minutes. Charcoal grills will need to have enough coals to cover an area a few inches larger on all sides than the steaks going on the grill. The grill will be ready to go when the coals have all ashed over and you can't hold your hand an inch or two over the grill surface more than a second.

Place your steak on the center of your hot grill. Let the steak sit until the down side is gray and seared with grill marks. This will take anywhere from three to six minutes depending on the type of cut and its thickness. When the down side is gray and seared, turn the steak over and let it cook an additional three to six minutes. Again, the time will depend on cut and thickness. Turn the steak once and only once! Don't fiddle around with it. Leave it be and let it cook. When the other side is gray and seared, check the steak for the correct level of "doneness" by making a small cut across the grain of the meat. Remember, you can always throw an undercooked steak back on the grill, but once a steak is overcooked, it's ruined. If the steak is done, take it off the grill and let it sit for about five minutes before serving.

Grilling Chart

Rare: 120 to 130° F internally, bright red center, pinkish toward edges

Medium Rare: 130 to 140° F, dark pink center, light brown toward edges

Medium: 140 to 150° F, light pink center, brown edges

Medium Well: 150 to 160° F, not pink at all

Well Done: 160° F, uniformly brown throughout

Thickness Rare Medium Rare Medium Well Done
1/2" First side: 2 min
Second side: 2 min
First side: 3 min
Second side: 2 min
First side: 3 min
Second side: 3 min
First side: 5 min
Second side: 3 min
1" First side: 5 min
Second side: 3 min
First side: 5 min
Second side: 4 min
First side: 6 min
Second side: 4 min
First side: 8 min
Second side: 6 min