Mexican Pork

Mexican Pork

1 lb pork boneless loin roast Cut into 1” pieces
1 (20 oz) jar salsa
1 (4 oz) can green chilies, drained
1 (15 oz) canned black beans, Rinsed and drained
1 c. Monterey Jack cheese

Mix pork, salsa, and chilies in 3 ½ to 4 quart slow cooker.  Cover and cook on low heat 6-8 hours or until pork is tender.  Stir in beans.  Cover and cook 5 mins or until hot.  Sprinkle with cheese.

Yield: 6 servings

Mexican Mango Popsicles

Mexican Mango Popsicle
Paletas, Mexican Popsicle, are a deliciously refreshing treat on a hot summer day. They are lightly sweetened and made with fresh fruit which makes them a healthier alternative to Popsicle with artificial colors, flavors and sweeteners.

1 cup drinking water
1 1/2 cups ice cubes
1 cup fresh mango, chopped
1/4 cup sugar
Popsicle Mold
Popsicle Sticks

Bring the water to a boil and reduce to a simmer. Add the sugar and stir occasionally until sugar has melted into the water.

Remove from heat and pour into large measuring cup, and add ice until you reach 2 cups total. Stir ice until it is melted and the water mixture is cooled.

Place approximately 2 tablespoons of the mango into each popsicle mold. Pour the water mixture into each mold to reach the top. Use a long spoon or a popsicle stick to gently stir the mango into the liquid. Place lid on, and add sticks. Freeze for one hour or until solid.

Yield: 10 Paletas (depending on size of mold)

http://groups.yahoo.com/group/a-little-bit-of_everything/

Mexican Appetizer Platter

Mexican Appetizer Platter

Add south-of-the-border spice to your next party

Source : "Traditions...A Taste of the Good Life," via The BeliefNet.com 
Daily Recipe Mailer

INGREDIENTS:

1 pound lean ground beef
1 large onion, chopped
Salt to taste
1 pound refried beans
1 (4 ounce) can chopped chilies, drained
1-1/2 cups grated Monterey Jack cheese
1-1/2 cups grated mild Cheddar cheese
3/4 cup taco sauce
3 green onions
1 (2 1/4 ounce) can sliced ripe olives, drained
1 medium avocado, mashed
1 cup sour cream
Tortilla chips

TO PREPARE:

Brown beef and onion. 
Drain thoroughly. 
Season with salt. 
Spread refried beans in a 10 x 15 ovenproof dish. 
Top with meat and onion mixture. 
Sprinkle with chopped chilies, then cheeses. 
Drizzle taco sauce over all. 
Bake, uncovered, at 400 degrees for 20 minutes. 
Garnish with green onions and olives. 
Mound avocado in center. 
Top with sour cream. 
Tuck tortilla chips around the outside edge of dish. 
Serve immediately.

NOTE: First 5 layers, meat through taco sauce, can be prepared in 
advance and chilled until cooking time.

SERVES: 16 - 18

Mexican Salisbury Steak

Mexican Salisbury Steak

1lb hamburger
1 pkg Taco Seasoning Mix
Dried Onions (to taste)
1 Cup BBQ sauce (I used Brown Sugar or Mesquite)
1 Cup Salsa

Mix 1 lb hamburger with 1 pkg taco seasoning mix and dried onions.
Quarter in to four patties... brown in skillet.

Combine 1 Cup BBQ sauce an 1 Cup Salsa. Pour over browned patties...
simmer for 3 minutes.

Serve with Spanish rice and mexican corn.

Makes 4 servings...

Beef Burritos with Layered Mexican Salad

Beef Burritos with Layered Mexican Salad
1 pkg (32 oz) frozen beef and bean burritos, such as El Monterey
1 cup shredded lettuce, divided
1 cup prepared ranch dressing, such as Hidden Valley
1 container refrigerated fresh tomato salsa, divided, 16 oz
1 can great Northern beans, rinsed and drained, 15 oz
1 pkg. refrigerated fresh guacamole, 8 oz
1 container sour cream, 8 oz
Lime wedges for garnish

Preheat oven to 375. Bake burritos according to package directions for 30 to 45 minutes. In each of 4 (6 oz) glasses or bowls, place 1/4 cup shredded
lettuce, 1/4 cup dressing, 1/4 cup salsa, 1/3 cup beans, 1/4 cup guacamole and 1/4 cup sour cream. Garnish with lime wedges if desired. Serve remaining salsa over burritos.
Serves 4
Source: Sandra lee

http://groups.yahoo.com/group/a-little-bit-of_everything/

Fried Fish Nuggets Recipe

Fried Fish Nuggets Recipe

"My family always requests these cheesy fish bites during our annual fishing trip in Canada," reports Lynn Negaard of Litchfield, Minnesota. You can use most any leftover fish with tasty results.

Quick

TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

     2 eggs, lightly beaten
      1/2 cup dry bread crumbs
     1/2 cup shredded cheddar cheese
     1/4 cup finely chopped onion
      1 garlic clove, minced
      1-1/2 teaspoons minced fresh parsley
      1/4 teaspoon dill weed
      1/4 teaspoon pepper
     1-1/2 cups flaked cooked fish
      Oil for deep-fat frying
      Tartar sauce, optional

Directions

    In a large bowl, combine the first eight ingredients. Stir in the fish. Roll into 1-in. balls.
    In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish nuggets, a few at a time, until golden brown on both sides; drain on paper towels. Serve with tartar sauce if desired. Yield: about 2-1/2 dozen.

Originally published as Fried Fish Nuggets in Quick Cooking May/June 1999, p42

  

Beth Layman

Baked Fish Recipe

Baked Fish Recipe

I created this quick recipe after enjoying a seafood dish with Parmesan cheese sprinkled on top at a restaurant. The cheese added extra zip and gave me the idea to try the fish at home.—Lynn Mathieu, Great Mills, Maryland

TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

    1/2 pound panfish fillets (perch, trout or whitefish)
    4 teaspoons grated Parmesan cheese
    1/2 teaspoon dill weed

Directions

    Place fish in a 10-in. pie plate that has been coated with cooking spray. Sprinkle with Parmesan cheese and dill. Bake, uncovered, at 350° for 8-10 minutes or until fish flakes easily with a fork. Yield: 2 servings.

Nutritional Facts

One serving (prepared with perch) equals 119 calories, 2 g fat (0 saturated fat), 104 mg cholesterol, 131 mg sodium, 0 carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat.

Originally published as Baked Fish in Taste of Home June/July 1996, p16

 

 

  

Beth Layman

Citrus Fish Recipe

Citrus Fish Recipe

“Wolverine John, one of my TOH Recipe Forum E-friends, shared the original recipe for this easy fish entree. The sauce is delicious, and cleanup’s a breeze.”

Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

      1-1/2 pounds haddock, cod or halibut fillets
      1/8 teaspoon salt
      1/8 teaspoon pepper
     1 medium onion, chopped
      1/3 cup minced fresh parsley
      2 teaspoons grated lemon peel
     2 teaspoons grated orange peel
      4 teaspoons canola oil

Directions

    Place an 18-in. x 12-in. piece of heavy-duty foil on a large baking sheet. Arrange fillets in a single layer on foil; sprinkle with salt and pepper. Top with onion, parsley, and lemon and orange peel. Drizzle with oil. Top with a second large piece of foil. Bring edges of foil together; crimp to seal, forming a large packet.
    Bake at 450° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutritional Facts

5 ounces cooked fish equals 208 calories, 6 g fat (1 g saturated fat), 98 mg cholesterol, 193 mg sodium, 4 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

Originally published as Citrus Fish in Taste of Home December/January 2010, p77

 

 

 

 

 

 

 

 

Beth Layman

Smoked Fish with Horseradish Sauce

Smoked Fish with Horseradish Sauce

4 servings
 
If you have never dealt with a fresh horseradish root, be prepared for an experience. In the days before food processors, grating the root by hand was just like being exposed to teargas. Freshly ground horseradish with vinegar and a little salt completely outclasses the prepared varieties sold in stores, and mixed with low-fat sour cream, it becomes a wonderful condiment for fish, boiled or baked potatoes, and other cooked vegetables.

Ingredients:
1/2 cup low-fat sour cream
Smoked fish, such as salmon, trout, or whitefish, 2-4 ounces per person
2 tablespoons Horseradish sauce or more to taste
1 medium sweet onion, finely chopped


HORSERADISH SAUCE:
1 cup fresh horseradish root, peeled and cut into 1/2-inch cubes
1/4 cup white vinegar, or more if necessary
1/2 teaspoon salt


Instructions:
Mix the sour cream with the prepared horseradish. Serve individual portions of smoked fish, accompanied by the chopped onion and additional Horseradish Sauce.
Put the horseradish root cubes in a food processor and grind them to fine particles. This will take 3-4 minutes. Be careful not to inhale the very irritating fumes. Pour the white vinegar onto the ground horseradish until it is thoroughly moist. Season with salt and mix well.
Store the prepared horseradish in the refrigerator in a tightly covered container and use it as a condiment.

Vegetable Fish Dinner Recipe

Vegetable Fish Dinner Recipe

My family loves fish and when I plan to serve it, I always fix it in the microwave. It doesn't dry out and is a lot better then frying. This one dish meal is so delicious and will become a favorite of your family as well.—Paula Marchesi, Lenhartsville, Pennsylvania

Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

      2 orange roughy fillets (6 ounces each)
      2 tablespoons minced chives
      2 teaspoons minced fresh thyme
      1 medium lime, thinly sliced
      3 cups frozen Italian vegetables, thawed
     2 teaspoons butter, melted
      1/4 teaspoon salt
      1/8 teaspoon pepper

Directions

    Place fish fillets in an 8-in. square microwave-safe dish. Sprinkle with chives and thyme. Top with lime and vegetables. Drizzle with butter; sprinkle with salt and pepper.
    Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork and vegetables are heated through. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 fillet with 1-1/2 cups vegetables equals 247 calories, 5 g fat (2 g saturated fat), 112 mg cholesterol, 517 mg sodium, 16 g carbohydrate, 6 g fiber, 31 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 fat.

Originally published as Vegetable Fish Dinner in Simple & Delicious July/August 2008, p17

Beth Layman

Mexican-Style Hash Brown Casserole

Mexican-Style Hash Brown Casserole

6 to 8 frozen hash brown patties
1 cup cooked meat of choice, chopped or sliced thinly
1/2 to 1 cup onions, minced
1 cup shredded Cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
1 cup salsa (or more if desired)

Place patties in a lightly sprayed baking dish. Top with cooked meat, minced onion, and cheese. Spoon the mushroom soup over top. Cover with salsa and bake at 350 degrees F for about 40 minutes or until potatoes are tender.
http://groups.yahoo.com/group/a-little-bit-of_everything/

MEXICAN RICE HOTDISH

MEXICAN RICE HOTDISH

1 diced onion
1 diced green bell pepper
1 lb ground beef
1 can black beans drained and rinsed
1 can tomato soup
2 cups cooked Minute Rice
1 package 8 oz Mexican blend cheese
1 packet taco seasoning

Preheat oven to 400°F and brown beef.
While beef is browning, cook rice. Add bell pepper and onion to beef. Once the bell pepper and onion are soft add black beans and cook for 1 minute. Add taco seasoning and mix. Add rice and tomato soup to the mixture the steam from the rice will loosen up the soup. Add the package of cheese and mix in. Put in a casserole dish and bake for 40 minutes.

Serve on top of chips and enjoy!

Raspberry Vanilla-Sour Cream Pie

Raspberry Vanilla-Sour Cream Pie
 

11 oz. pkg. pie crust mix

1 cup dairy sour cream
1 cup milk
1 small pkg. vanilla instant pudding mix
Whipped cream
12 oz. pkg. frozen raspberries, thawed, or 1 pint fresh raspberries

Prepare 8" baked pie shell as directed on package; cool. Beat sour cream and milk with hand beater until smooth. Mix in pudding and pie filling (dry) until smooth and slightly thickened. Pour into pie shell. Refrigerate at least 1 hour. Just before serving, top each serving with whipped cream and
raspberries. 

Refrigerate any remaining pie.

Layered Mexican Dip

Layered Mexican Dip

Makes 27 servings (2 oz. per serving)

Ingredients:

2 cups Dannon All Natural Plain Yogurt

1 cup shredded lettuce

1 cup shredded cheddar cheese

1 16 oz. can refried beans or black beans

1 cup chunky salsa

1 cup sliced olives (black or green)

Directions:

1. In a bowl, combine beans with 1/3 cup salsa. Spread half of mixture into a flat serving dish.

2. Spread 1 cup dannon All Natural Plain Yogurt over the bean mixture, followed by 1/2 cup olives, 1/3 cup salsa, 1/2 cup cheese and 1/2 cup lettuce.

3. REpeat layering. Cover and chill until ready to use.

dannonkitchen.com

~Loretta

Mexican Style Slaw

Mexican Style Slaw
Recipe courtesy Marcela Valladolid

Show: Mexican Made Easy
Episode: Good To Go

4 servings

Dressing:
2 tablespoons soy sauce
2 small limes, juiced
1 tablespoon toasted sesame oil
1 tablespoon sugar
1 dried arbol chile or any small, spicy red dried chile, stemmed, seeded, and cut into rings
1 teaspoon salt
1 teaspoon freshly ground black pepper

Salad:
2 cups shredded peeled jicama (from 1 small jicama)
3 medium raw beets, peeled and shredded
1 cucumber, peeled, seeded, and grated or thinly sliced

Dressing: Mix the soy sauce, lime juice, sesame oil, sugar, chile, salt and pepper in a medium bowl.

Salad: In a large salad bowl, add the jicama, beets, and cucumber along with the dressing and toss to combine. Cover and refrigerate until chilled. Serve cold.

Sour Cream Dip For Fresh Fruit

Sour Cream Dip For Fresh Fruit

Serve this dip with ripe, fresh fruit like apples, kiwis, bananas, Bing cherries, grapes and strawberries. Enjoy!

- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Dash of allspice
- Dash of salt
- 2 tablespoons granulated sugar
- 1 cup sour cream
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon rum extract

1. Mix cinnamon, nutmeg, allspice and salt with sugar. Stir into sour cream. Add extracts and mix well. Chill 2 hours to allow flavors to blend.
2. Makes 1 cup.

__._,_.___

White Salsa Dip

White Salsa Dip

1 cup mayonnaise
1 cup sour cream
juice of 3 limes
4 cloves garlic, crushed
1 1/2 cups fresh cilantro, finely chopped
1 6 oz Can pitted black olives, drain and coarsely c
1 1/2 cups scallions, finely chopped
5 tsp hot pepper sauce, or to taste
salt and white pepper, to taste

In a medium bowl, combine mayonnaise and sour cream. Add lime juice, garlic, cilantro, black olives, scallions, hot pepper sauce, salt and pepper. Taste and adjust seasonings if desired. Chill until serving. Serve with blue corn tortilla chips.

http://groups.yahoo.com/group/a-little-bit-of_everything/

7-Layer Taco Dip - Bob Evans

7-Layer Taco Dip - Bob Evans

1 (1 pound) package Bob Evans® Original Roll Sausage
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
2 cups shredded Mexican cheese blend
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 large tomato, diced
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
1 (11 ounce) jar salsa
tortilla chips

In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7 x 11 serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.

http://groups.yahoo.com/group/a-little-bit-of_everything/

Hot Artichoke Dip

Hot Artichoke Dip
Servings: 6

* 1 Lbs. canned artichoke hearts
* 1/2 cup mayonnaise
* 1/2 cup plain nonfat yogurt, drained
* 1 cup grated Parmesan cheese
* 1/8 tsp. paprika

Preheat oven to 350° F. Drain artichoke hearts and mash or chop well. Add remaining ingredients. Mix with fork and sprinkle paprika on top. Bake for 30 minutes. Serve with chips, crackers, bread, etc.

http://groups.yahoo.com/group/a-little-bit-of_everything/

Lower Fat Hot Crab Dip

Lower Fat Hot Crab Dip
Servings: 12

1 Lbs. fat-free cream cheese, softened
3/4 Lbs. crabmeat, drained and flaked
1/2 cup Parmesan cheese, shredded
1/4 cup green onions, chopped
2 Tbs. dry white wine (optional)
2 tsp. prepared horseradish
1/4 tsp. hot pepper sauce
1/3 cup sliced almonds
assorted cracker

Preheat oven to 350° F. Mix all ingredients, except almonds and crackers, until well blended. Spoon into a buttered 9-0/1 inch pie plate or quiche dish and sprinkle with almonds. Bake 25-30 minutes or until lightly browned. Serve with crackers.

http://groups.yahoo.com/group/a-little-bit-of_everything/

Avocado Veggie Pocket Sandwiches

Avocado Veggie Pocket Sandwiches

1 avocado, halved and peeled
1/2 cup chopped cucumber
1/2 cup chopped carrot
1/2 cup chopped cauliflower
1/2 cup sliced mushrooms
1/2 cup cubed Monterey Jack cheese or soy cheese
1/4 cup bottled Italian dressing
4 pita breads
1 teaspoon lemon or lime juice
1/2 cup chopped tomato

Dice half the avocado. Reserve other half. Gently toss diced avocado, cucumber, carrot, cauliflower,
mushrooms, and cheese with Italian dressing. 

Slit pita breads and separate halfway around by pulling edges
apart to form a pocket. Fill each with 1/4 of the mixture. Mash remaining avocado with fork and stir in
lemon juice and tomato. Spoon inside each sandwich.

4 pocket sandwiches.

Mexicali Chicken and Cheese Sandwiches

Mexicali Chicken and Cheese Sandwiches

2 1/4 cups cooked, shredded chicken breast meat 
1 (4-ounce) can diced green chiles 
1/2 cup tomato ketchup 
1/4 cup water 
3/4 teaspoon chili powder 
5 kaiser rolls, split and toasted 
1/2 cup shredded Monterey Jack cheese 

Preheat oven to broil. 

Combine chicken, chiles, ketchup, water and chili powder in medium saucepan. Cook over medium-high heat just until bubbly. Reduce heat to low; cover. Cook for 5 minutes to blend flavors. 

Spoon warm chicken mixture onto 5 roll bottoms. Sprinkle evenly with cheese; place on baking sheet. Broil for 1 to 2 minutes or until cheese is melted. Place roll tops on sandwiches; serve. 

Makes 5 servings.

Grilled Chicken Sandwich

Grilled Chicken Sandwich
Servings: 4
Preparation Time: 10 min.
Cooking Time: 10 min.

* 1 clove garlic, minced
* 1/4 cup lemon juice
* 1 Tbs. olive oil
* 1 tsp. oregano
* 4 boneless skinless chicken breast
* 4 sourdough sandwich roll, halved
* 4 slice red onion, (optional)
* 1/4 cup light mayonnaise
* 4 slice tomato
* 4 lettuce leaf

Prepare grill or turn on broiler. Combine first 4 ingredients in a shallow glass dish. Add chicken breasts and turn to coat. Marinate 1 hour. Grill 4-5 minutes per side or until chicken is cooked throughout. Arrange sandwich roll halves and red onion slices on grill and cook about 1 minute until bread is golden. Spread mayonnaise on both sides of rolls. Place chicken on rolls and top with sliced tomatoes, lettuce and onion slices.

Caesar Salad Sandwiches

Caesar Salad Sandwiches
Servings: 6
Preparation Time: 15 min.
Cooking Time: 10 min.

* 6 medium hard roll, preferably whole grain
* 3 cup Romaine lettuce, torn
* 1/2 cup fat-free Caesar salad dressing
* 1/3 cup grated Parmesan cheese
* 1-1/2 Lbs. chicken breast, cut into 3-0/1 inches long strips
* 2 tsp. olive oil

Set the oven on broil. Cut each roll in half and scoop out the dough to form a pocket in one side of the bread. Combine the lettuce, dressing and cheese in a bowl. Place the chicken strips on a broiler pan and brush with the olive oil. Broil the strips of chicken for a total of about 7 minutes, turning once. Add the chicken to the salad and pile the mixture into the bread pocket. Top with the other half of bread and serve.

"Souper" Burger Sandwiches

"Souper" Burger Sandwiches
Servings: 6
Preparation Time: 5 min.
Cooking Time: 10 min.

* 1 Lbs. ground beef
* 1 medium onion\cooked, chopped
* 1 can condensed cream of celery soup
* 1 Tbs. prepared mustard
* 1 Tbs. ketchup
* 6 hamburger roll, or round sandwich bread, split and toasted

Cook beef and onion in a heavy nonstick skillet over medium-high heat 5-7 minutes, or until beef is browned, stirring to separate meat Pour off fat. Add soup, mustard, ketchup, and salt and pepper to taste. Reduce heat to low and heat through. Divide meat mixture among hamburger rolls. 

Sloppy Jane Sandwiches

Sloppy Jane Sandwiches

1 pk hot dogs; about 10
1 cn Baked beans; 28 oz
1 tsp Prepared mustard
1 tsp Instant minced onion
1/3 cup Chili sauce
6 Frankfurter buns; toasted

In crockpot, combine hot dogs with beans, mustard and chili sauce. Cover and cook on low 2-3 hours. Spoon over toasted hot dog buns.

Meatball Sandwiches

Meatball Sandwiches

4 pounds lean ground beef
2 eggs
1 pkg. dry Hidden Valley Ranch dressing
2 sleeves saltine crackers, finely crushed, about 2 cups
prepared spaghetti sauce, about 6 cups
shredded mozzarella cheese

 

Combine ground beef, eggs, Ranch dressing mix, and cracker crumbs together in a large bowl, adding more cracker crumbs if mixture is too wet and more egg or a little liquid if mixture is too dry. Form mixture into meatballs slightly smaller than the size of a golf ball. Bake or fry meatballs to brown on all sides, then drain off excess fat. Place meatballs in a slow cooker; cover with spaghetti sauce. Cover and cook on low for 6 to 8 hours. Serve meatballs on sandwich rolls and garnish with shredded mozzarella cheese. Serves 12 to 16.

Roast Beef and Onion Sandwich with Lemon-Basil Mayonnaise

Roast Beef and Onion Sandwich with Lemon-Basil Mayonnaise

These delicious sandwiches, bursting with great flavors, are from the Corner Bakery Cafe in Chicago. Roasting the onions makes them sweet and juicy, perfect with the roast beef. This is excellent for brown bagging.

Serves: 6 sandwiches.
Prep Time: 5 minutes
Cook Time: 40 minutes for onions

3 large red onions, (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
7 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1 cup mayonnaise
1/4 cup chopped fresh basil
1 1/2 tablespoons fresh lemon juice
2 1/4 teaspoons grated lemon peel
6 4x3-inch pieces ciabatta, halved horizontally
16 ounces thinly sliced roast beef
2 cups arugula

Preheat oven to 425F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.

Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)

Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.

http://groups.yahoo.com/group/a-little-bit-of_everything/

Crock Pot Swiss Steak Sandwiches

• 2 lb swiss steak
• 1 TB vegetable oil
• 1/2 C chopped celery, opt
• 1/2 C chopped onion
• 3/4 C beef broth
• 1/2 C tomato sauce
• 1/4 C water
• 1/4 C sugar
• 2 TB onion soup mix
• 1 TB vinegar
• 12 hamburger buns, split

Instructions

In a large skillet, brown the steak on all sides in oil. Transfer to crock pot.

In the same skillet, saute celery and onion for 1 minute. Gradually add broth, tomato sauce, and water, stir to loosen the brown bits.

Add sugar, soup mix and vinegar; bring to a boil. Pour over steak cover and cook for 7-8 hrs on low, or till meat is tender.

Skim fat from top.
Serve meat in buns with cooking juices. 

CREAM CHEESE CUCUMBER TEA SANDWICHES

CREAM CHEESE CUCUMBER TEA SANDWICHES

12 oz. cream cheese

1 med. cucumber, grated and well drained

1 grated onion, small

1/8 tsp. salt

Mayonnaise to spread

Dash of Tabasco

2 drops of green coloring

Mix all together. Let sit overnight. Spread on whole wheat bread, cut forming triangles or squares.  Enjoy.

Cheesy Swiss Ham and Egg Bake With Potato Crust

Cheesy Swiss Ham and Egg Bake With Potato Crust

1 (15 ounce) package frozen potato patties (slightly thawed)
1 tablespoon melted butter
2 cups shredded swiss cheese (can use more cheese)
2 cups finely chopped cooked ham
1 (10 ounce) can sliced mushrooms, well drained
4 large eggs
2 tablespoons whipping cream or 18% table cream
1 teaspoon seasoning salt (or to taste)
black pepper
1/4 teaspoon paprika

Grease a 9-inch baking dish.
Cut and fit the potato patties into the bottom of the pie plate; press firmly, then brush with melted butter.
Bake at 425 degrees for about 20 minutes; remove from oven.
Reduce oven temperature to 350 degrees.
Sprinkle with grated cheese, ham and mushrooms.
In a small bowl whisk together eggs with whipping cream, seasoned salt and black pepper, then pour over the pie.
Bake for 30-40 minutes or until center is set.
Let stand for 10 minutes.
Recipe makes 6 servings

http://groups.yahoo.com/group/a-little-bit-of_everything/

All in One Country Breakfast

All in One Country Breakfast

1 16-oz. pkg. bacon, cut into bite-size pieces

3 tablespoons bacon drippings

1 16 oz. pkg. frozen dried potatoes

3/4 cup sour cream

3/4 cup chicken broth

1 1/2 cup Colby and Monterey cheese, shredded

1 1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup green onion with tops, chopped

4 eggs

1/2 Colby and Monterey Cheese, shredded

4 plum tomatoes cut in half

Preheat oven to 450°. In skillet fry bacon, set aside. Reserve 3 T. bacon drippings, set aside. Place potatoes in a 9"x9" inch baking pan. Pour bacon drippings over potatoes; toss well and spread evenly over the bottom of pan.

Bake for 30 minutes.

Combine sour cream, chicken broth, cheese, salt, and pepper. Mix well and set aside. After potatoes have browned, remove from oven. Reduce oven temperature to 325°. Add bacon and onions to the potatoes; mix well. Pour the sour cream mixture over potatoes, make 4 impressions in the potato mixture, break an egg in each impression. Return to oven and continue baking 15 additional minutes or until eggs are set. Remove from oven.

Kim Sheridan