Monday, January 31, 2011

Beef and Bean Enchiladas

3 Tablespoons flour                                                      1 teaspoon salt
1/4 teaspoon paprika                                                    1 1/2 cups milk
1 can (10oz) enchilada sauce                                        1 cup shredded cheddar cheese
1 lb ground beef                                                           1 onion, chopped
2 cups refried beans                                                     1 can (4 oz) chopped green chilies
1/8 teaspoon chipotle chili powder                               1 large tomatodiced
9 tortillas
In a 1 quart microwave safe bowl, combine the flour, 1/2 salt, paprika, milk and enchilada sauce until smooth. Microwave, uncovered, on high for 2 minutes, stir. Cook 4-5 minutes longer or until thickened, stirring every minute.
Saute' beef and onion until fully cooked. add the beans, chilies, chipotle, and remaining salt. Spoon 1/3 cup meat mixture and 1 Tablespoon tomato down the center of each tortilla, roll up tightly. Place enchilladas seam side down in an ungreased 11"x7" oven safe dish. Pour sauce over enchiladas and top with cheese. Bake 350*F for about 30 minutes or until bubbly around the edges.

Waikiki Meatballs

1 1/2 lbs ground beef                                                      1/3 cup minced onion
1/4 cup milk                                                                   1 egg, lightly beaten
1 1/2 teaspoon salt                                                         1/4 teaspoon ginger powder
1 Tablespoon  oil                                                           1 (15oz) can pineapple tidbits in juice
1/2 cup packed brown sugar                                         1/3 cider vinegar
2 Tablespoons cornstarch                                             1 Tablespoon soy sauce
1/3 cup chopped bell pepper
Combine ground beef, onion, milk, egg, salt and ginger in a large bowl. Shape the mixture into balls. Heat oil in a large skillet over medium heat, add meatballs. cook turning them frequently, until cooked through and browned. Remove the meatballs with a slotted spoon. Drain pineapple, reserving 3/4 cup of juice. Combine juice, brown sugar, vinegar, cornstarch and soy sauce in a small bowl. pour into skillet. cook the juice over medium heat, stirring continually, until thickened, about 8 minutes. Add the meatballs and pineapple and bell pepper and mix well. Cook, stirring occasionally, until heated through, about 10 minutes. Serve with rice or however you like it.


1 (24 oz) container cottage cheese                                1/2 grated Parmesan cheese
1 egg                                                                           1 (32 oz) jar pasta sauce
lasagna noodles                                                           1 lb hot Italian sausage, cooked
4 cups shredded mozzarella cheese
Preheat oven to 350*F. In a bowl combine cottage, Parmesan cheese and egg, mix well. On the bottom of a greased 13x9" baking dish spread a little of the pasta sauce. layer lasagna noodles, cheese mixture, sausage, mozzarella and pasta sauce till full. top with sliced tomato and sprinkle with basil.

Egg and Cheese Bake

This is Grandma Cleone's recipe.
4-6 eggs                                         1/4 teas. dry mustard
2 T. butter                                      salt and pepper
2T. flour                                        1/2 buttered bread crumbs
1 cup milk                                     1/2 cheddar cheese
Grease 9x9" pan. Break eggs into pan without breaking the yolks. Salt and pepper to taste. Make a white sauce with remaining ingredients. pour hot sauce around and over eggs. Top with buttered bread crumbs.
Bake at 300* F uncovered for 20 minutes.

Danish Puff

Combine to make a pastry dough;
1/2 cup butter (softened)
1 cup flour
2 Tablespoons water
Divide into two balls. Press onto a ungreased cookie sheet into rectangles 12"x3" 3" apart. Set aside.
In a sauce pan,
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs
Bring butter and water to a boil. remove from heat. Quickly stir in flour and almond extract.Stir vigorously over low heat until it forms a ball, remove from heat. Add all the eggs, beat until smooth. Spread half on each crust.
Bake until golden at 350*F. cool and frost with and almond glaze. Sprinkle slivered almonds over top.

Macadamia White Chocolate Chip Cookies

I shall begin with the most important part of ones diet; dessert!

1 cup butter                                         1/2 teaspoon baking soda
1 1/2 cups sugar               1 teaspoon salt
1/2 cup brown sugar        12 oz. package white chocolate chips
2 eggs                              1 1/2 cups chopped macadamia nuts
1 1/2 teaspoons vanilla
3 cups flour

Preheat oven to 350* F.
Cream butter and sugars until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. stir in white chocolate chips and macadamia nuts. 
 Drop by teaspoonfuls onto ungreased baking pan. Bake for 1- -12 minutes.