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.

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.

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.

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.

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.

Cooking with Mary 1/4/17

1/2 cup onion slices
2 TBSP oil1 pound lean ground beef
2 cloves minced garlic or 1/4 to 1/2 tsp garlic powder
1 three ounce can mushrooms with liquid
4 cups diced tomatoes or two 1 lb cans
1 six ounce can tomato paste
2 eight ounce cans tomato sauce
1/4 cup chopped parsley (can use dried parsley)
1/2 tsp oregano, 1 tsp salt, 1/4 tsp thyme, dash of pepper, 1/2 tsp Italian seasoning, 1 tsp salt, 1/4 tsp pepper, 1 bay leaf, 1 TBSP sugar, one cup of water.

Saute onions in Dutch oven until tender, but not brown. Add meat and garlic, brown lightly. Add mushrooms with liquid and remaining ingredients. Simmer, covered, for 2 to 2 1/2 hours or until thick. If you prefer, you can cook in a crock pot after browning meat. If you choose this option, remove cover for a while towards the end, until sauce thickens.

Cooking with Mary 11/30/16

1/4 cup chopped onion
2 TBSP chopped green pepper
2 TBSP butter1 can cream of chicken soup
1/3 to 1/2 cup milk
1 1/2 cups cooked turkey, cubed
2 TBSP diced pimento
salt and pepper to taste

Cook onion and green pepper in butter until tender. Blend in soup and milk. Add turkey, pimento, salt, and pepper. Heat slowly, stirring often. Serve over toast or toasted english muffins. Makes 3 to 4 servings.

Cooking with Mary 11/23/16

1 1/2 cups white rice, cooked according to package directions
1 can cream of chicken soup1 package frozen chopped broccoli, cooked
1/2 cup milk
1 small jar Cheese Whiz or a little less than a jar of Cheese Whiz and some shredded cheddar
1 cup chopped celery
1 cup chopped onion

Saute onion and celery together in 1/2 stick of butter until crisp tender, or cook in small saucepan with just enough water to cover. When done drain off water.

Stir all ingredients together and bake for 35 to 40 minutes at 350 degrees, until hot and bubbly.

Cooking with Mary Wednesday, September 21, 2016

3 lbs cut up frying chicken or bone-in chicken breasts
Flour
2 TBSP oil
1 garlic clove, minced
4 oz can of mushrooms
1/4 C soy sauce
1/4 C ketchup
1/4 C white wine or chicken broth
1 medium onion, thinly sliced
1/4 C sliced black olives (optional)

Heat oil in large pan. Dredge chicken in flour then brown in the oil. Drain and reserve liquid from can of mushrooms and set mushrooms aside. In a small bowl, mix liquid from mushrooms, soy sauce, ketchup, and wine (or broth). Pour mixture over the browned chicken. Stir in onion, cover, and simmer for 45 minutes or until juices of chicken run clear. Add mushrooms and olives (if using)and heat to serving temperature. Great served with mashed potatoes or over rice with a salad or vegetable and rolls. Serves four.

one pound dried pasta (farfalle or penne)
2 TBSP butter, softended
crushed red pepper to taste (optional)
salt and fresh ground pepper to taste
5 lbs tomatoes, peeled and cut into chunks
garlic, oregano, fresh basil, and bay leaves to taste
6 oz ultra fresh ricotta cheese
grated Pecorino Romano cheese for garnish

Step One:
Cook pasta in large pot of boiling water with good salt (such as sea salt). Cook to al dente or your preference. Drain.

Step Two:
Place butter in wide, deep skillet. Add cooked, drained pasta and season with salt, pepper and crushed red pepper, if using.

Step Three:
Cook tomatoes by bringing to a boil, then lower heat and simmer for 30 – 45 minutes. Season with garlic, oregano, fresh basil, and bay leaves (remove bay leaves before serving).

Step Four:
Add tomato sauce to pasta and stir… add just enough to coat or add it all if you want it saucy. Transfer pasta to warm serving bowl. Dot with spoonfuls of ricotta and sprinkle Pecorino over top. Garnish wit parsley or fresh basil and serve.