Entrees

Creamy Crunchy Chicken and Rice Bake

Cooking with Mary 5/24/17

8 oz jar Cheez Whiz
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1 1/2 cups cooked rice
2 cups chopped cooked chicken
10 oz package frozen peas, cooked and drained
1 can Durkee French Fried Onions

Combine Cheez Whiz, soup, milk, and rice. Add chicken and peas. Mix lightly. Spread half of casserole mixture in large 1 1/2 quart greased casserole dish. Put half of the onions on top, than add the remaining casserole mixture. Bake at 350 degrees for about 30 minutes. Top with remaining onions. Bake five minutes longer.

Cheesy Italian Tortellini

Cooking with Mary 5/17/17

1/2 pound ground beef
1/2 pound bulk sausage
15 oz. marinara sauce
1 cup sliced fresh mushrooms
1 can sliced tomatoes with Italian herbs, undrained
9 oz. package cheese filled tortellini (refrigerated)
1 cup shredded mozzarella

Cook beef and sausage in 10 inch skillet over medium heat about 10 minutes, stirring occasionally, until brown. Drain. Spray inside of 4 to 5 quart slow cooker with cooking spray. Add beef mixture, marinara sauce, mushrooms, and tomatoes to slow cooker. Cover and cook on low setting 7 to 8 hours. Stir in tortellini and sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.

Pheasant with Wild Rice

Cooking with Mary 5/3/17

1 cup wild rice
10 1/2 ounce can cream of chicken soup
10 1/2 ounce can cream of mushroom soup
2 1/2 cups water
4 ounce can mushroom pieces
6 oz can water chestnuts
2 pheasants, cut up, floured and browned
1 envelope onion soup mix

In a two quart baking pan, mix rice, soups, water, mushrooms, and water chestnuts. Arrange pheasants on top and sprinkle with onion soup mix. Cover with foil and bake in 350 degree oven for 1 hour, 30 minutes or until done. Makes four servings.

Sausage Breakfast Casserole

Cooking With Mary 4/26/17

8 slices of bread, cubed
1 pound sausage
2 cups shredded cheddar cheese
12 eggs, slightly beaten
4 cups milk
2 tsp salt
2 tsp dry mustard

Prepare the night before… in  a greased 9 x 13 pan, layer cubed bread, sausage and cheese. Combine eggs, milk, salt, and mustard. Pour over top of bread mixture. Refrigerate overnight. Bake the next morning at 350 degrees for an hour or more. When knife, inserted in the center of the casserole, comes out clean, it’s done.

Cowboy Breakfast Bake

Cooking With Mary 4/12/17

Crust
3/4 cup all-purpose flour
1 TBSP sugar
1/4 tsp salt
2 tsp canola oil
1/4 cup cornmeal
1 tsp baking powder
1/2 cup milk
1 egg

Topping
1 package (12 oz) bulk pork sausage
1/2 cup sliced red bell pepper
1/2 cup sliced milk onion
6 eggs
1/4 cup milk
1/2 tsp salt
dash of pepper
1 tsp butter
2 cups cheddar cheese
2/4 cup chunky salsa

Preheat oven to 400 degrees. Spray bottom and sides of a 9 x 13 pan or grease with shortening. In medium bowl, mix  flour, cornmeal, sugar, baking powder, and salt. In small bowl, stir together 1/3 cup mil, oil, and one egg. Add egg mixture, all at once, to flour mixture. Stir until moistened and spread batter in pan. Bake about 12 minutes or until light golden brown. Meanwhile, in ten inch nonstick skillet, cook sausage, pepper, and onion over medium high heat 5 to 7 minutes, stirring occasionally until sausage is no longer pink. Drain. Remove sausage and keep warm. Using a fork, beat 5 eggs in a medium bowl with 1/4 cup milk, salt and pepper until well mixed.In same skillet, heat butter, just until it begins to sizzle. Pour egg mixture into skillet. as mixtures begins to set at bottom and side, lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid stirring. Cook 3 to 4 minutes until eggs are thickened, but still moist. Arrange eggs over hot crust. Top with sausage mixture. Sprinkle with cheese. Bake 5 to 7 minutes or until cheese is melted. Serve with salsa.

Apple Stuffed Tenderloin

Cooking With Mary 4/5/17

1 cup chopped peeled apples
1/4 cup breadcrumbs
2 TBSP chopped onion
1/4 tsp salt
3/4 to 1 lb pork tenderloin
1/4 cup toasted almonds
1/4 cup shredded carrot
1/4 tsp ground ginger
1/4 tsp pepper to taste
2 TBSP orange marmalade

In a bowl, combine first 8 ingredients and set aside. Make a lengthwise cup 3/4 of the way thru the tenderloin. Open and flatten to 1/4 in thickness. Spread apple mixture over tenderloin. Roll up from a long side and tuck in the ends. secure with toothpicks. Brush lightly with oil. Bake in shallow roasting pan on a rack at 425 degrees for 25 to 30 minutes or until meat thermometer reaches 155 degrees. Brush with marmalade and bake 5 to 10 minutes longer or until meat thermometer reaches 165 to 170. Let stand five minutes. Slice and serve. Double the recipe for 4 or 5 servings.

Sloppy Jose Gorditas

Cooking With Mary 3/22/17

1 TBSP pure olive oil
1 lb ground beef
1 tsp McCormick oregano
1/4 tsp salt
1/2 cup diced onion
1 can tomato sauce
1/2 tsp McCormick ground cumin
1/4 tsp cinnamon (optional)
1- 15 oz can black beans, rinsed and drained
1 can Pillsbury Grands Flaky Layers Honey Butter Biscuits
1 lightly beaten egg white
1/2 cup crumble Mexican white cheese or Queso Fresco cheese
2 tsp finely chopped fresh cilantro
1/2 cup sour cream (optional)
8 lime wedges

Preheat oven to 350 degrees. Heat olive oil over medium high heat. Add onions and cook, stirring occasionally for 3 to 4 minutes or until soft. Stir in ground beef and cook for 5 to 7 minutes or until no longer pink (stirring frequently). Drain. Reduce heat to low; stir in tomato sauce and spices. Cook 5 to 8 minutes, stirring occasionally, until heated. Remove from heat and cover to keep warm. Roll out each biscuit into a six inch round Brush top side of each with egg white. Fold biscuits in half and place on large ungreased cookie sheet. Bake 13 to 18 minutes. Cool for 5 minutes. Make a five inch slit in center of curve side of each biscuit. Spoon 1/2 cup ground beef mixture into opening of biscuits and evenly divide lettuce among the gorditas. Top each with one tsp cheese. Place on serving platter and sprinkle with cilantro. Serve with sour cream and lime wedges.

Inside Out Stuffed Cabbage

Cooking with Mary 3/8/17

1 pound ground beef
2 cups cubed peeled butternut squash
1 medium green pepper, chopped
6 cups chopped cabbage
1 can V-8 Juice
1 cup water
1 envelope beef onion soup mix
1 TBSP brown sugar
1/2 cup uncooked instant rice (may use brown rice)

In a Dutch Oven, cook beef, squash and green pepper over medium heat, until meat is no longer pink. Drain. Stir in cabbage, juice, water, soup mix and brown sugar. Bring to a boil. Reduce heat, cover and simmer 8 to 10 minutes or until cabbage is tender, stirring occasionally. Stir in rice, cover and cook for 5 minutes. Remove from heat and let stand, covered, for 5 minutes or until rice is tender.

Stuffed Green Pepper Casserole

Cooking with Mary 3/1/17

3 green peppers (or 2 green and one red), cut in large chunks
1 medium sweet onion, chopped
1 pound lean ground beef
1 can tomato soup
1 small can tomato sauce
1 cup water
1 1/3 cup rice with equal amount of water (cook according to directions on package)
1 cup shredded cheddar cheese (2% fat)
1 TBSP brown or raw sugar
1 tsp salt
1/4 to 1/2 tsp pepper
Other spices or hot sauce (optional)

Preheat oven to 350. Brown hamburger in large skillet with onion, until meat is no longer pink and onion is transparent then drain. Saute peppers in olive oil until crisp tender. Stir together tomato soup, sauce and water. Stir in brown sugar, salt , pepper and other spices. Stir in hamburger, onion, peppers and rice. Pour into a Pyrex dish and bake in preheated oven for 30 minutes. Sprinkle cheese over the top and bake an additional 5 to 10 minutes or until cheese is melted.

Mile High Biscuits

Cooking with Mary 2/22/17

3 cups sifted flour
2 TBSP sugar
4 1/2 tsps baking powder
3/4 tsp salt
3/4 tsp cream of tartar
3/4 cup shortening
1 egg
1 cup milk

Sift together flour, sugar, baking powder, cream of tartar and salt into a bowl. Cut in shortening with pastry blender or two knives until mixture resembles course meal. Combine egg and milk.Add to flour mixture all at once, stirring just enough with a fork to make a soft dough that sticks together.Turn onto lightly floured surface and knead 15 times. Roll to one inch thickness. Cut with floured two inch cutter and place about an inch apart on ungreased baking sheet. Bake in a preheated 425 degree oven for 12 to 15 minutes or until golden (bottoms are golden). Makes about 15 biscuits.

Gravy Recipe: Brown 1 pound medium sausage and crumble with a fork. Save part of grease (I use 2 or 3 TBSP canola oil to brown sausage in). Transfer some grease and sausage to another skillet. Add 3 TBSP of flour and stir until smooth. Add 3 1/2 cups of milk. Use a wire whisk and whisk until smooth. Add salt and pepper to taste. Serve hot gravy over biscuits.