Flour Tortillas


Flour TortillasIngredients

  • 1 cup  flour
  • 1/2 cup corn meal
  • 1 1/2 cup water
  • 1 large egg
  • 1 teaapoon salt

Preparation

  1. Whisk ingredients together till smooth.
  2. Lightly  oil pan ( i used spray)
  3. Hear pan on medium for one minute
  4. Add 1/2 cup batter in pan, with back of spoon swirl batter into a very thin circle.
  5. Allow to set then flip and fry other side
  6. Cool on wire rack.
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Sauerkraut Relish


Sauerkraut RelishIngredients

  • 4 cups chopped celery
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 1 (16-ounce) can sauerkraut, drained
  • 1 (4-ounce) jar pimientos, drained and chopped
  • 1 cup vinegar
  • 1 cups sugar
  • 1 teaspoon salt
  • 1 Tablespoon mustard seed

Preparation

  1. Combine celery, green pepper, onion, sauerkraut and pimentos in a large bowl; stir well.
  2. Stir sugar, mustard seeds and salt into vinegar and pour over vegatabke mixture.
  3. Stir well.
  4. Cover and refrigerate overnight.
  5. Serve immediately or store in an airtight container in refrigerator up to 2 weeks.

Rigatoni Pasta Pie


Rigatoni Pasta Pie

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground turkey
  • 3 cloves garlic, minced
  • 1 pinch crushed red pepper flakes
  • 1 pinch coarse salt and freshly ground pepper
  • 2 cups Steve’s Tomato Sauce 
  • 1 pound rigatoni pasta
  • 1 cup freshly grated parmesan cheese
  • 2 cups shredded mozzarella

Procedure

  1. Preheat oven to 400°F.
  2. Heat the oil in large skillet over medium-high. Add the turkey and cook until it’s browned all over, about 5 minutes.
  3. Add the garlic, crushed red pepper, and a good pinch of salt and pepper.
  4. Sauté another minute. Then add the crushed tomatoes and simmer on medium until thickened, 20 minutes.
  5. In the meantime, cook the rigatoni until it’s slightly underdone. Drain and rinse with cool water.
  6. Toss with parmesan cheese.
  7. Lightly oil a 9-inch spring form pan.
  8. Tightly pack the rigatoni in the pan, standing on their ends.
  9. Pour the meat sauce over the pasta. Push the meat down into the holes as best you can.
  10. Slide into the oven for 15 minutes.
  11. Remove, top with mozzarella cheese, and bake another 10 to 15 minutes, or until cheese is browned and bubbly.
  12. Let sit 15 minutes before slicing and serving!
  13. Top with fresh basil if desired.

Three-Cheese Pimiento Cheese


Three-Cheese Pimiento Cheese
Cream cheese, cottage cheese, and sharp white Cheddar cheese provide the base in this lighten Three-Cheese Pimiento Cheese.

Ingredients

  • 1 (8-oz.) block fat-free cream cheese, softened
  • 1/2 cup 1% low-fat cottage cheese
  • 1 (4-oz.) jar diced pimiento, drained
  • 2 teaspoons coarse-grained mustard
  • 2 teaspoons finely grated onion
  • 1 teaspoon lemon juice
  • Dash of hot sauce
  • 1 (8-oz.) block 2% reduced-fat sharp white Cheddar cheese, shredded
  • Salt
  • Freshly ground pepper

Preparation

  1. Process cream cheese, cottage cheese in a food processor until smooth.
  2. Stir in pimiento, mustard, onion, lemon juice, and hot sauce.
  3. Stir in Cheddar cheese.
  4. Season with salt and freshly ground pepper to taste.

Potato Crust Quiche


Potato Crust Quiche

Ingredients

Crust

  • 4 cups coarsely shredded uncooked potatoes (about 4 large)
  • 1/2 cup chopped onion
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Filling

  • 1-1/2 cups (6 ounces) shredded Colby cheese, divided
  • 1/2 cup chopped onion
  • 1-1/2 cups cubed fully cooked ham
  • 1-1/2 cups fresh broccoli florets
  • 3 egg, lightly beaten
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • Paprika

Preparation

  1. In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate.
  2. Bake at 400° for 20 minutes.
  3. Remove from oven; reduce heat to 350°.
  4. Add 1 cup cheese, onion, ham and broccoli to crust.
  5. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.
  6. Bake for 35-40 minutes or until a knife inserted near the center comes out clean.
  7. Sprinkle with remaining cheese.
  8. Let stand for 5 minutes before serving.

Yield: 8 servings

Steve’s Tomato Sauce


Steve's Tomato Sauce

Ingredients

  • 2 14.5-ounce cans Diced Tomatoes with Green Peppers, Celery & Onions
  • 5 Tablespoons butter
  • 1 Tablespoon Thai Fish Sauce

Preparation

  1. Combine the tomatoes, their juices, the butter and the fish sauce in a saucepan.
  2. Place over medium heat (#6 1/2 Setting) and bring to a simmer (#2 Setting).
  3. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon.

Cook’a Note

This recipe makes enough sauce for a pound of pasta.