Helen, What a delicious lunch - Your meal will be a hit! Have a great time, and thanks for sharing the recipes. Penny
On 4/25/13, Helen Whitehead <[email protected]> wrote: > Here are the recipes for our menu tomorrow, for the cooking group I attend > monthly. > And I'm bringing in the ingredients to make this meal. > I'm omitting the nutmeg, because I don't like it! > > > Irish Rover's Unicorn Pub Shepherd's Pie > > > 2 lb Ground beef, lean > > 1 cup Onion; diced > > 1 cup Carrots; diced > > 1 cup Celery; diced > > 1 2 cup Corn; fresh or frozen > > 2 Garlic clove; minced > > Salt; to taste > > Pepper; to taste > > 2 Tsp. Nutmeg > > 8 oz Beef broth > > 2 Tbsp. Butter; mixed with > > 2 Tbsp. Flour > > 2 lb Potatoes; cooked and mashed > > Butter > > > Cook ground beef in frying pan until brown. Add onion, carrots, > > celery, garlic, salt, pepper and nutmeg. > > > Lower heat and cook for 10 minutes or until vegetables are wilted. > > Add beef broth, bring to a boil. > > Stir in enough of the butter/flour roux to make a thick gravy to bind the > filling. > > Pour into large shallow baking pan and > > cool. > > The filling should be about 1 1/2 inches deep. > > Cover the meat mixture in the pan with the corn and then top with the hot > mashed potatoes. smooth potatoes evenly, brush surface with butter. > > Bake at 325 F for 35-40 minutes. > > Light Summer Salad > > Servings: 6 > > 4 roma tomatoes, diced large > 1 large cucumbers, diced large ( peel optional) > 2 green peppers, chopped ( roasted or raw) > 2 red peppers ( roasted or raw) > 1 large yellow onions, chopped ( or 6 green onions, sliced) > 2 tablespoons chopped fresh parsley > 1/2 cup olive oil > 1/4 cup red wine vinegar > salt and black pepper > 1/2 cup feta cheese, crumbled > > Place tomatoes, cucumber, peppers, onion and parsley in a large bowl. > Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and > shake until well blended. > Toss dressing with vegetables, turn into a serving bowl and refrigerate > until ready to serve. > Top with crumbled cheese. > > No-Bake Chocolate Cheesecake > > Oreo Crumb Crust > > to make the Oreo > crumb crust, thoroughly mix 1-1/3 cups Oreo crumbs, 1/3 cup melted > butter and 1/4 cup granulated sugar, then press the mixture into the > bottom of a 10-inch diameter springform pan, and about 3/4 inch up the > sides. > Bake for 8-10 minutes. > Cheesecake > > 1-1/2 cups semi-sweet chocolate chips > 2 250-gm packages cream cheese, softened > 2-1/2 cups frozen Cool Whip, thawed > 2/3 cup white sugar > 1/3 cup butter, softened > 1 10-inch Oreo crumb crust > > Prepare Oreo crumb crust in a 10-inch cheesecake pan using the recipe on > the > package. > > Gently heat chocolate chips using microwave or double boiler until melted. > > In a large bowl beat cream cheese, sugar and butter using electric mixer > until smooth. Blend in chocolate by hand, then fold in whipped topping. > Spoon into prepared crust, cover and refrigerate. > > If desired, garnish with whipped cream and/or chocolate chips or chocolate > shavings or curls. Also great with raspberry coulis. > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
