Friday, September 24, 2010

Corn Bread Taco Bake-Carol

Corn Bread Taco Bake

1 1/2 lbs. ground beef or turkey
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1/2 cup water
1/2 cup chopped green pepper (these can also be on the side and people can add these if they want to)
1 envelope taco seasoning
2 packages (8-1/2 ounces) corn bread muffin mix
1 can (2.8 ounces) french-friend onions, divided
1/3 cup shredded cheddar cheese

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2 qt. baking dish.

2. Prepare corn bread mix according to package directions for corn bread. Stir in half of the onions. Spread over the beef mixture. Bake, uncovered at 400 degrees for 20 minutes.

3. Sprinkle with cheese and remaining onions. Bake 3-5 minutes longer or until cheese is melted and a toothpick inserted into corn bread layer comes out clean. Yield 6 servings.

Li'l Cheddar Meat Loaves

Li'l Cheddar Meat Loaves-Carol

1 egg
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1 teaspoon salt
1 pound lean ground beef or turkey

2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoon prepared mustard

In a bowl beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13 x 9 x 2 inch baking dish. If you want a sweet and sour type sauce, mix the sauce above and spoon over loaves. Bake, uncovered at 350 degrees for 45 minutes or until the meat is no longer pink. I also make a pizza meatloaf by adding mozzarella cheese, olives and pizza sauce instead of the above listed sauce. BBQ sauce is another option.

Tuesday, September 21, 2010

Oven Chicken Salad-Carol

Oven Chicken Salad

2 cups cooked chickencut into 1/2 inch cubes
2 cups celery, thinly sliced
2 cups 1/2 inch bread cubes, toasted
1 cup light mayonnaise
1 cup shredded cheddar cheese
1/2 cup sliced almonds, toasted (I use sugared almonds)
2 tablespoons lemon juice
2 teaspoons dry minced onions
1/2 teaspoon salt

Heat oven to 400.
Spray a 2-21/2 quart oval baking dish with non stick cooking spray.
In a large bowl, combine the chicken, celery, 1 cup of the bread cubes, the mayonnaise, 1/2 cup of the cheese, the almonds, lemon juice, minced onion and salt. Spoon mixture into prepared baking dish. Top with the remaining bread cubes and cheese.

Bake at 400 for 20 minutes until bubbly. Serve warm.

Ham and Cheddar in a Loaf-Carol

Ham and Cheddar in a Loaf

1 lb. frozen bread dough, thawed
1 package (90z) shaved smoke ham
1 cup shredded cheddar cheese
1/4 cup mayonnaise
1 egg beaten
1 tablespoon grated Parmesan cheese

Preheat oven to 350
Place dough on a lightly floured surface; flatten with hands and roll into a 12 x 8 inch rectangle with rolling pin.

top dough evenly with ham, overlapping slightly. leave 1/2 inch border around all of the sides.

Mix cheese and mayonnaise and spread evenly over the ham.

Starting at one of the long sides of the dough, fold 1/3 dough over the filling, then repeat with the other long side of the dough. Firmly pinch ends of dough together to seal. Place seam-side down on lightly greased baking sheet.

Cut 3 diagonal slits on top of dough. Brush evenly with egg; sprinkle with Parmesan cheese.

Bake 35-40 minutes or until golden brown. Cool 10 minutes before slicing.

I use two loaves of dough and till only use 1 package of ham, but I do double the cheese and mayonnaise, and it seems to be enough for the 4 of us.