Two dinners and a dessert to try
This week I have three recipes that I think you’ll want to try for dinner soon, two entrees and one dessert that are all pretty straightforward and delicious. I tried this first one last week because it reminded me of my standby, Beef a la Deutsch, but uses Rotel so it has a little kick to it. I really liked it, made a green salad to go with and had an easy supper!
Cheesy Beef Noodle Casserole
1 lb. lean ground beef 14.5 oz. can petite chopped tomatoes 10 oz. can Rotel tomatoes and green chilies 6 oz. tomato paste 2 t. sugar 2 t. kosher salt 1/4 t. black pepper 8 oz. medium egg noodles 6 green onions, sliced (divided) 1 cup sour cream 1 cup grated sharp cheddar 1 cup grated Parmesan cheese Heat the oven to 350 degrees. Cook beef in a large skillet until no pink remains. Use a potato masher to break up all of the large pieces. Drain any fat. Add the tomatoes, Rotel, tomato paste, sugar, salt and pepper to the beef and stir to combine. Reduce heat to low and simmer for 30 minutes.
Cook egg noodles according to package directions and drain. Place noodles in a large bowl and add the sliced white parts of the green onions, 1/2 cup of the Cheddar and all of the sour cream. Stir to combine.
Grease a 9x13-inch baking dish (or similar size) and pour noodle mixture into a dish. Top with beef mixture and spread evenly. Sprinkle with the remaining cheddar and the Parmesan. Cover with foil and bake for 35 minutes. Uncover and bake for 5 to 10 more minutes or until the cheese has melted and it is bubbling. Garnish with chopped green part of sliced green onion. Serves eight.
*** This recipe came out of an old Junior League cookbook and was shared by Cindy Locke. It is not difficult and is elegant enough for a dinner party. Very tasty.
Poulet Au Vin
4 whole chicken breasts, halved Salt and pepper Flour 1/2 cup butter Oil 1/2 cup small julienne strips of cooked ham 1/2 cup chopped green onions 1/2 cup finely chopped onion 2 cloves garlic, minced 1/2 to 3/4 cup sliced fresh mushrooms 1 T. butter 2 T. flour Pepper to taste Pinch of cayenne 1/4 to 1/2 cup dry white wine 1 cup chicken stock, warmed Water chestnuts, pinenuts, or almonds, toasted, optional Season chicken with salt and pepper and dust with flour. Melt butter in a skillet and add about 1 T. of oil to keep butter from burning. Saute chicken on both sides until golden. Remove to a buttered ovenproof casserole dish. Heat the oven to 350 degrees. Saute ham, green onions, onions and garlic in the same skillet. Using another pan, briefly sauté mushrooms in butter over highheat.Addtothehammixturealong with flour, pepper and cayenne. Brown mixture slightly while stirring. Blend in wine and warm stock. Simmer for 2 to 3 minutes. Pour over chicken and bake for 45 to 60 minutes. Serve over a mixture of white and wild rice which has been cooked in broth. Add water chestnuts, pine nuts or almonds to rice if desired. Serves six. Cindy Locke.
*** This dessert is easy and good, and comes from Janis Hudson — a great source!
Janis’ Lemon Blueberry Parfait
4 (6 oz.) containers lemon yogurt (Janis uses H-E-B Select Ingredients nonfat 100 calorie Lemon Sorbet Greek Yogurt) 2 cups Cool Whip, softened in refrigerator 1 T. fresh lemon juice, or to taste 1 pint blueberries, rinsed and picked over Crushed gingersnap cookies (should be both crumbs and pieces of cookies in the mix, not fully pulverized) Gently stir together the first three ingredients and let chill for at least 30 minutes. To serve, spoon yogurt mixture into individual dessert bowls, top with blueberries and then with cookie crumbs. Repeat layers. Serves 6-8. Janis Hudson.
*** Thanks to Janis and Cindy for sharing. It’s such an idyllic time of year, I think, with cooler air and maybe some more rain. I still haven’t had an outdoor fire, but soon. Have a good week in the kitchen!