Day 11
Tuesday, December 18, 2012
Festive Hash and Eggs
The Holiday Collection- A breakfast favorite from my mom. 1 15-oz can corned beef hash 4 eggs 1/2 cup milk 1/2 cup (2oz) shredded swiss cheese Spread corned beef hash evenly in four individual casseroles. Make a slight depression in center of each with back of spoon. Break one egg into each depression; do not salt. Spoon 2 TB milk over each casserole. Sprinkle evenly with shredded cheese. Bake, uncovered, in 350 degree oven for 18-20 min or till eggs are almost set. Remove from oven. Sprinkle with paprika, if desired. Let stand 5 min before serving. Makes 4 servings.
Creamettes Beef Italiano
The Holiday Collection- 1 (7oz) pkg elbow macaroni (2 cups uncooked) 3/4 cup chopped onion 1/4 cup chopped green pepper 1 lb lean ground beef 1 TB salad oil 1 (15 1/2 oz) jar spaghetti sauce 1/4 cup water 1 tsp sweet basil and salt (each) 2 TB butter or margarine 3 TB flour 2 cups milk 1 (8oz) pkg shredded cheddar cheese 1/2 tsp salt 1/4 tsp pepper Prepare macaroni according to pkg directions. Drain. In large skillet, saute onion, green pepper, and beef in salad oil. Drain excess fat. Stir in 1 1/4 cups spaghetti sauce, 1 tsp salt, water, and basil. Bring to a boil, cook 5 min, stirring often. In a saucepan, melt butter, add flour and gradually blend in milk. Cook 'til thick. Remove from heat and add cheese, 1/2 tsp salt,pepper. Stir until cheese melts. Pour meat sauce into 3-quart greased casserole or 13 by 9 by 2" pan. Spoon macaroni on top. Convectional Oven Directions: Bake 30 min at 400 degrees. Microwave Directions: Cover baking dish with glass cover or plastic wrap. Microwave 8-10 min. (Source: Creamettes) Serves 6-8
Pepper Steak with Rice :)
The Holiday Collection - This is a recipe that I grew up with. One of my favorite recipes from my mom. 3 cups hot cooked rice 1 lb lean beef round steak, cut 1/2" thick 1 TB paprika 2 TB butter or margarine 2 cloves garlic, crushed 1 1/2 cups beef broth 1 cup sliced green onions,including tops 2 green peppers, cut in strips 2 TB cornstarch 1/4 cup each- water and soy sauce 2 large fresh tomatoes, cut in eighths While rice is cooking, pound steak to 1/4" thickness. Cut into 1/4" wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 min. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water, and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened- about 2 minutes. Add tomatoes and stir gently. Serve over beds of fluffy rice. Makes 6 servings.
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