Tag Archives: salt

Shepherd’s Pie

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Monica Says: You can also use leftover chicken or any meat, really.  If using larger chunks, like chicken, cube the meat.

Shepherd's Pie
 
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Recipe type: Entree
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Ingredients
  • 1 lb. ground beef
  • 5 potatoes
  • 4 oz. sliced mushrooms, canned
  • 2 c. fresh or frozen vegetables, your choice
  • 1 can Condensed Cream of Mushroom Soup
  • 1 can Condensed Cream of Celery Soup
  • 3 tbsp butter
  • salt & pepper to taste
Instructions
  1. Preheat oven to 350°F. Coat a 9"x13" baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.
  2. In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter.
  3. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.

Photo Courtesy of Sodanie Chea on Flickr

Pioneer Stew

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Pioneer Stew
 
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Recipe type: Entree
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Ingredients
  • 2 lbs. beef or lamb stew meat
  • 4 tbsp oil or Crisco
  • ½ c. flour
  • 2 c. chicken or beef bouillon
  • 1 clove garlic, minced
  • 1 bay leaf
  • 2 carrots. cut in 2" pieces
  • 4 medium potatoes, quartered
  • 2 tbsp cider vinegar
  • ½ tsp thyme
  • 1 tsp salt
  • ¼ tsp black pepper
Instructions
  1. In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat.
  2. Add onions & garlic. Cook for 5 minutes.
  3. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots.
  4. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.

Photo Courtesy of Jules Morgan on Flickr

Zucchini Relish

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Michelle Says: This is better than pickle relish!

Zucchini Relish
 
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Recipe type: Condiments
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Ingredients
  • 10 c. small-medi zucchini
  • 4 c. onions
  • 1 red pepper
  • 1 green pepper
  • 4 tbsp salt
  • 2½ c. apple cider vinegar
  • 3 c. sugar
  • 1 tbsp nutmeg
  • 1 tbsp dry mustard
  • 1 tbsp turmeric
  • ½ tsp black pepper
Instructions
  1. Grind or chop finely the zucchini, onions, red & green peppers. Add salt.
  2. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again.
  3. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often.
  4. To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.

 

Photo Credit: Katrin Gilger | Flickr

Chicken Salad

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Chicken Salad
 
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Recipe type: Lunch
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Ingredients
  • 1 c. chicken, chopped
  • 1 c. celery, chopped
  • 1 c. grapes, halved
  • ⅓ c. toasted pecans
  • ¼ c. green onions
  • ½ tsp salt
  • ⅔ c. Pace Picante Sauce (Mild)
  • ½ c. mayonnaise
  • 1 tbsp honey
Instructions
  1. Mix together the chicken, celery, grapes, salt, & pecans.
  2. Separately, mix together the Pace, honey, mayonnaise, & green onions.
  3. Combine both mixes together.

Photo Credit: Joshua Blount | Flickr

Mashed Cauliflower

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Crystal & Nicole Say: The original recipe was from the South Beach diet and called for 1 oz. I Can’t Believe It’s Not Butter! spray & 1 oz. Land ‘O Lakes Gourmet Fat-Free Half & Half.  We tweaked it to what we had & our tastes.

Mashed Cauliflower
 
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Nutrition Information
  • Serves: 4
  • Serving size: 1
  • Calories: 81
  • Fat: 6 g
  • Saturated fat: 2 g
  • Carbohydrates: 5 g
  • Sodium: 82 mg
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 4 mg
Recipe type: Side Dish
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Total time: 
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Ingredients
  • 4 c. cauliflower florets
  • 3 tbsp light "fake" butter
  • ¼ c. skim milk
  • Pinch of salt
  • Pinch of freshly ground black pepper
Instructions
  1. Steam or microwave the cauliflower until soft.
  2. Puree in a food processor, adding the milk & butter to taste.
  3. Season with salt & pepper.