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March 2015

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From: hderhut@charter.net
Sent: Tuesday, March 31, 2015 9:06 AM

I fixed these two recipes last week and thought I'd pass them on.
The first is a kind of Shepard's Pie.

* Exported from MasterCook *

Simple Hamburger Pie with Garlic Mashed Potatoes

Recipe By :
Serving Size : 6
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- -----------------
5 medium potatoes
1 pound ground beef, Turkey or Pork
1/2 cup chopped onion
1 can green beans (16 ounce- drained)
1 can condensed tomato soup (10.75 ounce)
1 can mushrooms (4 ounces)
1/2 cup milk
1 egg (beaten)
4 cloves garlic (crushed and chopped)
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 cup shredded Cheddar cheese

1. Peel, cube and cook potatoes and garlic in a large pot until tender. Drain.
2. While potatoes are cooking brown the ground beef, mushrooms and onion, until burger is no longer pink, and onion is tender. Drain if needed.
3. In a large bowl combine the burger, condensed tomato soup, and canned beans; transfer to a 1 1/2 quart casserole dish sprayed with cooking spray.
4. Preheat oven to 350F.
5. Using a potato masher or electric mixer combine the milk, pepper, egg, salt and mash the potatoes.
6. Using a spoon, spread the mashed potatoes over the top of the casserole. Top with the shredded Cheddar cheese, and bake for 20 minutes, or until the mashed potato edges start to brown.

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The second is something the Potato Council put out. I left out the
Avocado and added a fried egg. I used sliced Swiss inside and some thin
sliced Deli Ham.

* Exported from MasterCook *

Hash Brown Sliders

Recipe By :
Serving Size : 10
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- -----------------
20-ounce-package Shredded hash browns
2 large Eggs
1/2 cup Shredded mozzarella cheese
1/4 teaspoon Pure ground black pepper
1/2 teaspoon Table salt
2 teaspoons Olive oil; divided
3 small Avocados
pinch Garlic salt
8 ounces Mozzarella cheese; sliced
4 ounces Serrano ham

In a large bowl add hash browns, egg, shredded cheese, pepper and salt. Mix the mixture using your hands, making sure everything is well coated.

Add a teaspoon of olive oil to a large non-stick saute pan over low-to-medium heat. Grab a handful of the potato mixture, about 1/4 cup, and create a ball. Place it down on the pan and carefully pat it down to create a flat disc shape. Cook for 3 to 4 minutes and then flip for an additional 3 to 4 minutes. Remove and place
on a paper towel. Repeat until all hash browns have been used.

In a small bowl, mash the avocados and sprinkle with a little garlic salt. Place a spoonful of the mixture onto a hash brown stack. Top with half slice of Serrano ham and a slice of mozzarella cheese. Top it with another hash brown stack.

Note: You can substitute to your hearts content in this recipe.
Different meats, Cheese or add an egg. You can leave the meat
out an make it vegetarian.

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From: Bobbie <bobbi744@comcast.net>
Sent: Monday, March 23, 2015 6:01 PM

Hi to you,
This, with a side of coleslaw was our dinner tonight. We really liked this. So many cheesy casseroles have pasta and the potatoes were a nice change. I always rinse canned potatoes before using and then they taste
like any fresh cooked potatoes.

* Exported from MasterCook *

Mr. Food's Amish Ham and Cheese Casserole

Recipe By : Howard and Test Kitchen
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/8 cup butter -- (2 tablespoons)
1 tablespoon all-purpose flour
3/4 cup milk
1/2 pound pasteurized prepared cheese -- cut into cubes (like Velveeta)
1/2 16-ounce package frozen green beans -- thawed
1 15-ounce can whole potatoes -- drained and quartered
2 cups diced cooked ham
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375 degrees F. Coat an 8x8 inch baking dish with cooking
spray.

In a 3 quart pot over medium heat, melt butter; stir in flour until
smooth. Add milk and cheese, and stir until thickened. Remove from heat
and stir in remaining ingredients; pour into casserole dish.

Bake 50 to 55 minutes, or until hot and bubbly.

Serves 6.

Source: "Mr Food TV Show, Airdate 2-25-15"
S(Formatted by): "bobbi744@comcast.net"
Copyright: " 2014 by Ginsburg Enterprises Inc."
T(Cooking Time): "1:00"

NOTES : Amish recipes are all the rage, probably because of their huge
comfort factor. Our easy version of this classic country Amish Ham and
Cheese Casserole takes advantage of some supermarket shortcuts. Same
great taste, but a bit less work for us.
Bobbie's Note: This was excellent and very easy. I used turkey ham, It
was a perfect consistency and the time given allowed it to brown around
the edges. Yummy!

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From: Art Guyer <aguyer42@myactv.net>
Sent: Thursday, March 19, 2015 10:35 PM

This is a good one! Attached is a photo of the end results.

* Exported from MasterCook *

Boston Cream Poke Cake

Recipe By :
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box yellow cake mix, of your choice
ingredients needed to make cake; eggs, oil and water
2 large boxes instant French Vanilla pudding
6 cups milk
1 tub Dark Chocolate Frosting

Make cake mix according to directions and bake in a well-greased 9x13 pan. I lined the bottom of the pan with parchment paper.

When cake is finished, and while still warm, poke holes all over cake at about 1-inch intervals using a wooden spoon handle or other similar size object. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.

In a bowl, prepare pudding. Whisk together instant pudding mix and milk. Whisk until all the lumps are gone.

Pour pudding over cake. Taking care to pour it right into the holes as much as possible. Spread it out using the back of the spoon, gently push pudding down into the holes and to the edges of the pan. Put the cake into the fridge to set and cool (at least 2 hours).

Remove the lid and foil covering from the tub of chocolate frosting. Pop it in the microwave for about 10-15 seconds. Stir with a spoon. If necessary, microwave for another 10-15 seconds. It should still be a little thick but pourable - not bubbly hot. Pour chocolate frosting on top of pudding. Spread frosting evenly over cake starting in the center then spreading it towards the sides, pushing it up against the edges of the pan.

Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up. This cake needs to be kept refrigerated. This is one of those cakes that tastes better after it has sat in the fridge overnight. It helps the pudding to settle in and blend all the flavors.

Notes: Art made this on March 17, 2015, and it turned out great. The family was wild about this dessert. Not bad at all for something made from a cake mix, instant pudding, and canned icing!

Contributed to the FareShare Group by Art; March 2015
www.fareshare.net

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From: Art Guyer <aguyer42@myactv.net>
Sent: Friday, March 13, 2015 8:26 AM

I sent this recipe in before, but I have updated it some and included a
photo of the latest version:

* Exported from MasterCook *

Layered Christmas Jello Recipe

Recipe By : Alma Kirkpatrick (Doris' Mother) modified by Talia and Art
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
LIME LAYER:
2 packages (3 ounces each) lime gelatin
2 cups boiling water
2/3 cup unsweetened pineapple juice
2 cups crushed pineapple, drained
......
CREAM CHEESE LAYER:
2 teaspoons unflavored gelatin
4 tablespoons cold water
2 packages (8 ounces each) cream cheese, softened
2/3 cup milk
......
BERRY LAYER:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 cans (14 ounces each) whole-berry cranberry sauce
Whipped topping, optional
...
MOUSSE LAYER:
3 cups boiling water
6 ounces jello of your choice
16 ounces cool whip, thawed

1. LIME LAYER: Dissolve lime gelatin in boiling water; stir in pineapple juice. Stir in pineapple. Pour into an 11 x 7-in. dish; refrigerate until set. We like to use a large clear baking dish so the layers can be seen
from the sides.

2. CREAM CHEESE LAYER: In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a small bowl. Beat in cream cheese and milk until smooth. Spread over lime layer; refrigerate until set.

3. BERRY LAYER: Dissolve strawberry gelatin in boiling water; stir in cranberry sauce. Cool for 30 minutes. Carefully spoon over cream cheese layer. Refrigerate until set.

4. MOUSSE LAYER: Dissolve jello in boiling water; allow to cool for 10 - 15 minutes then whisk in whipped topping. Cool for another 5 - 10 minutes then spread on top of berry layer.

Cut into squares. Garnish with whipped topping if desired.

Yield: 15 servings.

NOTES: You can mix and match the layers and fruits to your own likening,
but the green and red are traditional Christmas layers. You can also
increase the amounts of jello in the layers and omit the mousse layer. The
size of your baking dish (or whatever glass dish you use) will dictate how
much of each layer you can use. We bought a very large Pyrex glass baking
dish that holds 5-quarts and is 10-x-15-inches.

Art made this on March 10, 2015 (Talia and I had made it several times
before) using a lemon/pineapple layer, the cream cheese layer, a mango/mango
layer, and a peach mousse layer. The light colors make a nice presentation.

Contributed to the FareShare Group by Art; 2015
www.fareshare.net

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From: Art Guyer <aguyer42@myactv.net>
Sent: Thursday, March 05, 2015 7:13 PM

I love dips! Almost as much as chili and ribs. Oh, and fried chicken, and steak and cheese subs. Oh well, I just like food! And I would like to try this:

* Exported from MasterCook *

Bacon and Caramelized Onion Dip

Recipe By : Amanda Paa for Cooking.com
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices bacon
1/2 cup diced red onions
One 14-ounce can white beans, drained and rinsed
1/3 cup sour cream
1/2 teaspoon black pepper
Salt to taste

From first glance you might think this creamy dip is loaded with mayonnaise or sour cream, but white beans are the secret! Mixed with onions that turn sweet and caramelized from cooking in the bacon drippings, it's so delicious. This will definitely be your new "french onion dip."

In a medium skillet, cook bacon on medium-high heat until crispy. Remove and place on a paper towel to drain. In same skillet, cook onions over medium heat for 8 to 10 minutes, until browned and caramelized. Remove and add to paper towel with bacon. When bacon is cool, crumble into tiny pieces, leaving half a piece of bacon for garnish.

Add white beans, sour cream and pepper to a food processor. Puree for 1 1/2 minutes, until smooth. Empty into a bowl and stir in bacon and onions. Taste and add salt if needed. Refrigerate for at least 30 minutes so that dip thickens. When ready to serve, garnish with half piece of bacon and a few onions.

Tip: Make one day ahead to let flavors deepen.

Active Time 15m
Total Time 35m

6 servings

Contributed to the FareShare Group by Art; 2015
www.fareshare.net

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