Tuesday, March 1, 2011

February Food









Mexican Shepherd's Pie
1 lb lean ground beef
½ cups slice green onions (our chef left these out)
1 c thick salsa
1 ½ tsp chili powder
¾ tsp cumin
11 oz can mexicorn drained
1 pouch Betty Crocker loaded mashed potatoes (these sell by the pouch, not in a box)
1 1/3c water
2 tbs butter
1 c milk
½ c shredded cheddar cheese
1 med tomatoes cut into wedges
tortillas chips

Cook ground beef and 1/4c of the onions in 10" skillet until beef is cooked through. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over slow heat until thoroughly heated.

Meanwhile, in 2-qt saucepan, heat water and butter to boiling. Remove from heat and stir in milk and pouch of potatoes with seasoning until just blended. Let stand 1 minute. Beat with fork.

Spoon potatoes over the mixture in the skillet. Spread evenly. Sprinkle with cheese and remaining onion. Cover and cook over low 5 minutes or until the cheese is melted. Arrange tomato wedges around potatoes. Garnish with tortillas chips.






Jessica made baked chicken and stuffing.














Tyler made upside down meat pie.































upside down meat pie
1 lb ground beef
1 tspn mustard


1/2 cup chopped celery
1 1/2 cups biscuit mix


1/2 cup chopped onion


1/3 cup cold water


1/4 cup chopped green pepper


3 slices cheese cut in half diagonally


1 can condensed tomato soup
In 10" oven-proof skillet brown beef and cook celery, onion and green pepper until tender. Stir to seperate meat. Drain well. Stir in soup and mustard. Combine biscuit mix and water,
roll or pat dough into a circle slightly smaller than skillet. Spread meat mixture evenly in
skillet, top with biscuit dough. Bake at 450 degrees for 15 minutes until browned. Turn upside
down on platter. Top with cheese. Cut in wedges and serve. Makes 6 servings.







Jeff didn't cook but made a cheesecake. Unfortunately it was gone before I got a picture, but here's the recipe:






Cheese Cake Pie
8 oz cream cheese 1/3 c sugar
2 tsp vanilla 8 oz Cool Whip thawed
Ready Crust fresh fruit or pie filling

Beat cream cheese, sugar and vanilla until smooth.
Fold in whipped topping. Spoon into crust. Chill three
hours. Top with fruit or pie filling.


I am at conference working on a laptop. Jasmine cooked some awesome lasgna roll ups that I'll post later.

1 comment:

Christine said...

You guys are such an inspiration! Thanks!