Simply Cookbooks

I don’t know what you will be doing this coming Sunday, but I will not be in the kitchen!  I freely admit I am a football junky!  So today I am making food for tomorrows “tailgate” inside the house.   Too cold to go outside!

Here is what I will probably start out with:

Ingredients

* 1  16-oz. can refried beans
* 1/4  tsp. cayenne pepper
* 1  recipe Lime Guacamole, below
* 4  oz. cojita cheese, crumbled (1 cup) or 1 cup shredded Monterey Jack cheese
* 1  8-oz. carton dairy sour cream
* 1  cup halved cherry tomatoes
* 1  2.25-oz. can sliced pitted ripe olives
* 1/2  cup sliced green onions
* 1/3  cup shredded Monterey Jack cheese
*   Green onion tops (optional)
*   Tortilla or Corn Chips
*   Lime Wedges

Directions

1. In bowl combine beans and cayenne. In one half of bottom of 2-quart rectangular baking dish spread bean mixture in even layer. Spoon Lime Guacamole in other half, spreading evenly. Sprinkle both with cojita cheese. Spread sour cream over all. Cover; chill up to 24 hours.

2. Before serving, sprinkle tomatoes, well-drained olives, and onions over sour cream. Sprinkle cheese over tomatoes. Sprinkle onion tops. Pass lime wedges. Makes 8 to 10 (1/2 cup) servings.

3. Lime Guacamole: In bowl combine 4 avocados, halved, seeded, peeled, and coarsely mashed; 1 medium tomato, chopped; 1/4 cup finely chopped onion; 1 jalapeno, seeded, finely chopped; 1 Tbsp. minced garlic (6 cloves); 1 tsp. shredded lime peel; 2 Tbsp. lime juice; 1/2 tsp. salt; 1/8 tsp. ground black pepper; and 1/8 tsp. bottled hot pepper sauce.

Recipe Courtesy of Better Homes and Gardens

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It has been awhile since I lasted posted, my only excuse is:  The Holidays wore me out!

I also have been trying out some new recipes I found both online and in some of my mothers old cookbooks.

This one we are having tonight.   I love the simplicity of a sub.   I will serve it with a tossed salad for a complete meal.

Ingredients

* 1  egg, lightly beaten
* 1/3  cup fine dry bread crumbs
* 2/3  cup finely chopped onion (2 small)
* 1/2  teaspoon salt
* 1/2  teaspoon dried oregano, crushed
* 1/4  teaspoon ground black pepper
* 1-1/2  pounds lean ground beef
* 1  15-ounce can tomato sauce
* 1/2  cup chopped green sweet pepper (1 small)
* 2  tablespoons packed brown sugar
* 1  tablespoon yellow mustard
* 1  teaspoon chili powder
* 1/4  teaspoon garlic salt
* 1/4  teaspoon ground black pepper
* 1/8  teaspoon bottled hot pepper sauce
* 8  hoagie buns, split and toasted
* 2  cups shredded mozzarela cheese (8 ounces)

Directions

1. In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano, and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15×10x1-inch baking pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.

2. For the sauce, in a 3-1/2- or 4-quart slow cooker, stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 teaspoon black pepper, and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce.

3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.

4. Place four meatballs on the bottom of each bun. Top with some of the sauce and a slice of cheese. Add bun tops. Makes 8 servings.

Better Homes And Garden Magazine

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We eat a lot of chicken in this house; at least 3-4 times a week.  So coming up with different ways to cook it, different tastes, and recipes for the leftovers is always a challenge.

I have been making this for a number of years and it is always gone, no leftovers.  I vary the recipe depending on what spices, how much chicken I have left over, vegetables and cheeses.

I have never made the same recipe twice, so it is new everytime!

Ingredients:

3 lb frying chicken
1 10oz pkgs. frozen broccoli or 2 bunches fresh
1 cup mayonnaise
1 103/4 oz can condensed chicken soup
1/4 tsp. curry powder
1 Tbsp lemon juice
1/2 c grated Cheddar cheese
1/2 c bread crumbs
1 Tbsp melted butter

Stew chicken; cool and bone.  Steam broccoli until tender; drain

Grease an 11×7 inch casserole.  Place chicken on the bottom, broccoli on top.  Combine mayonnaise, soup, curry powder and lemon juice.  Pour over broccoli.  Sprinkle with and mixture of cheese and bread crumbs combined with butter.  Bake in 350 degree oven for 30 minutes.  Serve with a good French or Italian bread.

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With New Years Eve only a few days away I have started to think about some snacks for the football games New Years Day.

Usually on this day I set out a buffet style meal that lasts most of the day.   I start out in the morning with some small Danish, fruit, a juice drink, anything that can sit out as the family emerges from the night before indulgences.

People are in and out of my home all day on New Years Day.   Friends of the children, our friends, neighbors, we have an open door policy.

Toward afternoon I usually set out food that is more appetizer style.  I try and keep it simple as I enjoy the football games also and don’t want to be in the kitchen cooking all day.   All the cookies that are left over from Christmas get put out, as does slices of ham, cheese and bread for sandwiches.  The different dips and cheeses get set out with the crackers or chips to go with them.

If I have the time and inclination I might make a pot of chili for later in the day, but usually after snacking all day the guys aren’t real hungry.

Starting the year out with a clean refrigerator is a plus for me.   That way I can start fresh with new recipes and new ingredients.

Have yourself a safe and Happy New Year.

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