Recipes

[walker]

Quick and easy dinner.....serves 4.

Sloppy Joe Casserole

1 lb. lean GROUND BEEF

1/2 cup sliced green onions

1 can (15 oz) Sloppy Joe Sandwich Sauce (Manwich)

1 can (11 oz) Green Giant Mexicorn w/red & green peppers, undrained

1 can (6 oz) refrigerated buttermilk flaky biscuits

Heat oven to 375 degrees.  Brown GROUND BEEF with onions, drain.  Stir in sandwich sauce and corn.  Cook 2-3 minutes or until thoroughly heated, stirring occasionally.

Spread mixture into ungreased 1 1/2 or 2 quart casserole dish.  Separate biscuits and cut each one in half.  Arrange, cut side down, around outside edge of meat mixture.

Bake at 375 for 15-20 minutes or until biscuits are golden brown. 

NEXT INGREDIENT ..... SUGAR

[vabreeze]

Easy Chocolate-Dipped Shortbread Cookies

1 stick butter

1/2 cup powdered SUGAR
1 tsp vanilla extract
1 cup flour

Mix butter and sugar together until creamy. Add extract, stir. Add flour and mix unti dough forms.

Form dough into a disc or log and refrigerate until firm. Then slice dough into desired shape or roll out and use cookie cutter.

Bake on parchment-lined sheet in preheated 350° oven until golden, no more than 7 min or less. Allow to cool.

Melt chocolate chips and dip cooled cookies. Allow chocolate to firm again. Enjoy!

NEXT INGREDIENT ..... SNOW PEAS or SUGAR SNAP PEAS

[Zhills]

I grew snow peas one Summer and this is how I fixed them.....

• 1 1/2 lbs fresh sugar snap peas
• 1 tablespoon olive oil (I used butter)
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• additional salt to taste

Cut off the stringy ends from the sugar snap pea pods.

Heat the oil in a large skillet over medium-high heat.

When shimmering, add the peas, the salt and pepper and sauté for about 5 minutes, stirring every now and then.

When sugar snap peas are crisp tender, remove them from the heat and transfer to a serving bowl.
Season with additional salt if necessary and serve immediately. 

Toasted sesame seeds are great with them if you have them.

Next ingredient:  cream cheese

[walker]

Tomato-Basil Soup

1 teaspoon olive oil

1/2 cup chopped onion

1 can (14 1/2 oz) diced tomatoes w/basil, garlic & oregano

1 can (15 oz) low-sodium tomato sauce

1 cup low-sodium vegetable broth

1 teaspoon sugar

1 teaspoon dried basil or 8-10 fresh basil leaves, shredded

4 ozs (half of reg block) CREAM CHEESE

salt and pepper to taste

Heat oil in Dutch oven or soup pot over medium-high heat.

Add onion and cook for one minute.  Add diced tomatoes with juice, tomato sauce, vegetable broth and sugar.  Cover pot and bring to a boil.

Cut CREAM CHEESE into 1" cubes and add to soup.  Re-cover pot, reduce heat and simmer for 5 minutes to allow cheese to melt.  Uncover pot and use a whisk to stir soup until CREAM CHEESE is all melted and fully blended.  Stir in basil.  Serves 4.   (If using fresh basil you can add some to soup as garnish.)

Optional....Grilled Cheese Sandwich on the side! 😋

NEXT INGREDIENT ..... AVOCADOS