MAY YOU HAVE A SAFE AND HAPPY HOLIDAY

HUNT'S BEEFY SKILLET RAVIOLI

Prep 15 min Cook 15 min

1 lb lean ground beef
1 can (26 oz) Garlic & Herb Spaghetti Sauce
1 can (14.5 oz) Diced Tomatoes with Sweet Onion
9 oz pkg refrigerated cheese-filled ravioli
2 tbsps shredded Parmesan cheese
1 tbsp chopped fresh Italian parsley

Brown ground beef in a large skillet, drain. Stir in the spaghetti sauce and tomatoes; blend well. Bring mixture to a boil. Add the ravioli to the skillet and spoon the meat and sauce over the ravioli until it is well coated. Reduce the heat, cover and simmer over medium heat for 15 minutes or until the ravioli is tender. Sprinke with the cheese and the parsley.

 

This is a file photo.

HAPPY EASTER

COPYCAT PANERA MACARONI AND CHEESE

Note: This recipe and photo are from Shurgary Sweets

Yield: serves 8

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk (I used skim)
• 2 cup heavy cream
• 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dry mustard
• 1lb, pasta, cooked (cavatapppi, shells, or elbow)

Directions:

1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
3. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

Wishing You A Safe and Happy Holiday!

MOTHER'S DAY

To all the mother's who follow this blog...

GREEN BEANS AND POTATOES WITH BACON

4 tbsp stick butter
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained

In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.

Add bacon, garlic, and Ranch Mix to the mixture; stir to blend.

Fold in green beans and heat through. Simmer, stirring gently occasionally.

Add pepper and salt to taste. I suggest tasting before adding salt as there is salt in the Ranch mixtures.

Note: This recipe and photo were sent to me by a friend.

LEMON TARTLETS

Tart Shells:
1/2 cup butter, softened
1/3 cup sugar
1 egg white
1 1/4 cups flour

Filling:
2 eggs
1/3 cup sugar
1 Tbs. butter melted & cooled
2 tsps. lemon zest
3 Tbs. lemon juice
powdered sugar

Preheat over to 325 degrees F. 
Spray 2 mini muffin pans with cooking spray. 

In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and shape into the muffin cups.

For filling, lightly whisk eggs. Whisk in sugar, butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells. 

Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 minutes before removing from the pan to cool completely. Store tightly covered in refrigerator. 

Dust with the powdered sugar before serving.

Yield: 24 tartlets

Note: File Photo

SPECIAL CORN CASSEROLE

1 can (14 3/4-oz) cream-style corn
2 eggs
1/2 cup crushed saltines
1/4 cup butter or margarine, melted
1/4 cup evaporated milk
1/4 cup shredded carrot
1/4 cup finely chopped green bell pepper
1 tbsp chopped celery
1 tsp chopped onion
1/2 tsp sugar
1/2 tsp salt
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.
Spray a 1-quart casserole dish with nonstick cooking spray; set aside.

Combine all ingredients except cheese in a bowl and stir to blend well. Transfer to the prepared casserole dish and sprinkle the cheese over the top.

Bake at 350 degrees for 30-35 minutes until a knife inserted in the center comes out clean.

Yield: 4 servings

Note: File Photo

1980s CHILI-RONI

1 lb ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 cup uncooked elbow macaroni
2 tsp chili powder
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp paprika
1 can (28-oz) whole tomatoes, do not drain
1 can (15-oz) kidney beans, do not drain
1 can (8-oz) tomato sauce

In a large skillet, cook and stir the beef, onions and bell pepper until beef is browned and crumbly; drain well. Add the remaining ingredients and break up the tomatoes with a fork. Heat mixture to boiling; reduce heat. Cover and simmer, stirring occasionally, 20-30 minutes until macaroni is tender.

Yield: 6 servings

Note: File Photo