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Jan 31, 2010

Mexican Beans and Rice with Spicy Meatballs

Mexican Beans and Rice with Spicy Meatballs




1 pound extra-lean ground beef

2 packages taco seasoning mix -- (1 1/4-ounce)

1/2 cup chopped fresh cilantro or parsley

1/2 cup plain bread crumbs

1/3 cup finely chopped carrots

3 1/2 cups water

1 can sliced ripe olives -- (2 1/4 ounce)drained

1 can diced green chiles -- (7-ounce)

6 garlic cloves -- minced

1 red bell pepper -- diced

2 cups converted white rice

1 can kidney beans -- (15-ounce) rinsed and drained



To make the meatballs, in a medium bowl, combine the

ground beef, 1/2 package taco seasoning mix, cilantro,

bread crumbs, carrots, and 1/2 cup of the water. Mix to

blend well. Roll into 24 balls about 1 1/2 inches in

diameter. Set aside.



For the beans and rice, in a 4- or 5-quart electric slow

cooker, mix together the remaining 3 cups water with the

remaining taco seasoning mix, olives, green chiles,

garlic, bell pepper, and rice. Gently push the meatballs

down into the rice mixture.



Cover and cook on the low heat setting 4 hours, or until

the rice is just tender and the meatballs are cooked

through.



Gently stir in the beans. Cover and cook 30 minutes

longer.


Apple Pecan Bread Pudding

Apple Pecan Bread Pudding




1 cup pecans, coarsely chopped

3 eggs

8 slices raisin bread, diced

2 cups half and half or milk

2 medium apples -- green

1/4 cup bourbon or brandy

1/2 cup honey

1/4 cup butter, melted

1 tsp cinnamon

Vanilla ice cream (opt.)

1/2 teaspoon nutmeg



Preheat oven to 350 F. Spread pecans in a shallow baking

pan and bake until golden, about 8-10 minutes, stirring

occasionally. Meanwhile, place bread cubes in a greased

3-quart or larger slow cooker. Peel, core and thinly

slice the apples. Mix lightly together the honey,

cinnamon and nutmeg, add eggs and mix well. Blend in half

and half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples. Pour egg

mixture over bread. Drizzle with butter. Cover and cook

on low until apples are tender when pierced and custard

is set; about 3 1/2 to 4 1/2 hours. Let pudding stand,

covered, for about 15 minutes. Serve warm with ice cream,

if desired.

Sunshine Drum Sticks


Sunshine Drum Sticks



12 drumsticks

6 oz. frozen orange juice concentrate

3 Tbs honey

2 Tbs quick tapioca

1 small can of green chilies chopped

1/4 tsp salt

1/4 cup finely chopped onion



Wash and place chicken in crockpot. Combine

remaining ingredients and pour over chicken.

Cook low 5 hours.



Poached Salmon Cutlets


Poached Salmon Cutlets



4 salmon cutlets or 2 fillets

1/2 pint water

1/4 pint white wine

1 tsp salt

2 bay leaves

2 peppercorns

1 sprig fresh rosemary

1 slice onion

Fresh oregano or thyme

Sprigs fresh parsley



Lightly grease the bottom of your crockpot, then place

the salmon cutlets (or filets) in the bottom. Put the

remaining ingredients in a pan (or the microwave) and

heat until boiling. Pour over the salmon, put the lid on

your crockpot, and cook on Low for about 3 hours. Serve

hot, or cold with a salad.







Asparagus Vegetable Medley

Asparagus Vegetable Medley




2 lbs asparagus cut into 1" pieces

2 large leeks (white part only), rinsed well and halved

lengthwise and sliced

1 green bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/3 cup homemade or canned vegetable broth

1/4 cup red or white wine vinegar

2 1/2 tsp dried dill weed

1 1/2 tsp dried tarragon, crushed

1-2 Tbs extra-virgin olive oil



In your crockpot, mix together the asparagus, leeks,

green and red bell peppers, broth, 3 tablespoons of the

vinegar, 2 teaspoons of the dill weed, and 1 teaspoon of

the tarragon.



Cover and cook on the low heat setting 5 to 5 1/2 hours,

or until the asparagus is tender but still slightly

crisp.



Drain off and discard the cooking liquid. Mix in the

remaining 1 tablespoon vinegar, 1/2 teaspoon dill weed,

and 1/2 teaspoon tarragon. Add olive oil to taste. Serve

immediately or refrigerate and serve chilled.

Moist and Tender Turkey with Gravy

Moist and Tender Turkey with Gravy




1 (15-ounce) can chicken broth

2 cups water

2 stalks celery, cut into large pieces

1 medium onion

1/4 cup butter

1/2 to 1 teaspoon favorite seasoning

1 (4- to 6-pound) turkey breast, thawed

1/4 cup of shake-and-blend flour

1/2 cup cold water



In your crockpot, combine broth, water, celery, onion,

butter and seasoning. Heat on high until it simmers. Add

turkey, breast-side down, cover and cook on high for 4 to

6 hours. Turkey is done when the temperature reaches 180

degrees.



When turkey is cooked, remove from crockpot and let

stand for 10 minutes before slicing.



Meanwhile, to prepare gravy, strain vegetables, and put

broth into a large nonstick skillet. Heat to boiling. Mix

shake-and-blend flour with cold water and stir until

flour is dissolved. Pour flour mixture into broth and

heat, stirring constantly, until gravy is thick and

bubbly. Serve with hot sliced turkey. Makes 10 servings.

Wild Rice Casserole

Wild Rice Casserole




1 1/2 cups uncooked long-grained rice

1/2 cup uncooked wild rice

1 envelope dry onion soup mix

1 Tbs snipped parsley (optional)

4 cups water

1 bunch green onions, chopped

8 oz. fresh or canned mushrooms, sliced

1/4 cup butter, melted



Combine all ingredients. Pour into your lightly greased

crockpot. Cover, cook on high 2 1/2 hours, stirring

occasionally.







Country Potato and Cabbage Soup

Country Potato and Cabbage Soup


Ingredients:

3 Tbsp. Extra-Virgin Olive Oil

4 Ozs. Thick-Cut Bacon (diced)

1 Large Onion (thinly sliced)

1/2 Cup Dry White Wine

6 Parsley Sprigs

6 Thyme Sprigs

1 Bay Leaf

1 Lb. Small Red Potatoes (thinly sliced)

1 Large Leek (thinly sliced, rinsed well)

6 Cups Chicken Stock

1 Lb. Green Cabbage (finely shredded, 4 cups)

Salt and Freshly Ground Pepper

2 Tbsp. Snipped Chives

Three 1/2 inch Thick Slices of Country Bread (cut into cubes)

2 Garlic Cloves (lightly smashed)

2 Tbsp. Minced Parsley



Directions

In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek. Cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.



Tie the parsley sprigs, thyme sprigs and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil. Simmer until the potatoes are tender, 10 minutes. Add the cabbage. Season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.



Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic. Cook over moderate heat, stirring until the croutons are golden brown, 6 minutes. Discard the garlic. Season with salt and sprinkle with the parsley.



Presentation:

Ladle the soup into deep bowls. Sprinkle with the croutons and serve.



Serves: 4