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10:58, Monday, January 15, 2007 .. Posted in In the Kitchen .. 0 comments .. Link

Monday: Barbecue Chicken Casserole, Green Salad

Tuesday: Crock-pot Bean & Kale Soup (we didn't have it last week, we went out)

Wednesday: Sweet Potato Sausage Hash with Eggs

Thursday: Crock-pot Corn Potato Chowder, Biscuits

Friday: Dungeness Crab, Bread, Salad (a tradition to have our best friends over for a birthday dinner during crab season! YUM!)

Saturday: Pepperoni Pizzazz, Garlic Bread

Sunday: Beef Picadillo

Monday: Beef 'n' Onions in BBQ Sauce, Coleslaw

CORN POTATO CHOWDER

12 slices of crisp bacon, crumbled
8 med potatoes, peeled and diced
1 c minced onions
2 (16 oz) can cream corn
4 cans (13 3/4 oz) chicken broth
2 tsp salt
1/2 tsp. pepper
2 cans (12oz) evaporated milk

Place all ingredients except milk in a crock pot. Cover and cook
on low for 8 hours. Add milk and cook covered for another
30 minutes. Makes 4 quarts.

PEPPERONI PIZZAZZ

16 oz tube-shaped pasta

1 jar (28 oz) spaghetti sauce, divided

1 jar (4.5 oz) sliced mushrooms, drained

1 (8 oz) package of pepperoni

1/2 cup chopped green pepper

1/2 cup chopped onion

1/2 cup grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

1/8 tsp crushed red pepper flakes

1 can (8 oz) tomato sauce

2 cups shredded mozzarella

Cook pasta according to package directions. Meanwhile, combine 2 1/3 cups spaghetti sauce, mushrooms, pepperoni, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl.

Drain pasta; add to sauce mixture and mix well. Transfer to a greased baking dish. Combine the tomato sauce and remaining spaghetti sauce; pour over top. Cover and bake at 350 degrees for 40-45 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

BEEF PICADILLO

1 large onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 pound ground beef, lean
salt and pepper, to taste
1/4 cup tomato paste
2 canned jalapeno peppers, drained, seeded and chopped
1/3 cup raisins

1/3 cup sliced green olives
1/4 teaspoon dried oregano
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups frozen corn kernels
taco shells
shredded lettuce, for serving, optional
chopped tomatoes, for serving, optional

chopped green onion, for serving, optional

shredded cheese, for serving, optional

sour cream, for serving, optional

Directions

In large skillet, over medium-high heat, sauté onion and garlic in oil until golden brown. Add beef and cook until beef is well browned, stirring to break up large pieces. Season with salt and pepper. Stir in tomato paste, jalapeño pepper, raisins, olives, oregano, cinnamon, and cloves. Simmer 15 minutes, until flavors are blended. Stir in corn.

To serve, fill taco shells with beef mixture. Serve, if desired, with shredded lettuce, chopped tomatoes, chopped green onion, shredded cheese & sour cream.

BEEF 'N' ONIONS IN BBQ SAUCE

2 pound 3/4-inch-thick beef top round steak
2 tablespoon all-purpose flour
1 large 20" x 14" oven bag
2 medium onion, thinly sliced, separated into rings
8 crusty rolls, split
For Sauce:
1 1/2 cup chili sauce, prepared
2 tablespoon chili powder
2 tablespoon brown sugar, packed
4 cloves garlic, crushed
2 to 3 teaspoon hot pepper sauce

Directions

Heat oven to 325 degrees. Cut beef steak lengthwise in half and then crosswise into 1/4-inch-thick strips;
set aside. Shake the flour into a large oven bag. Put the onion, garlic, chili sauce, chili powder, brown sugar,
and hot pepper sauce in the bag and squeeze to mix well and blend with the flour. Drop the beef into the bag and
turn to coat. Put the bag in a 13-by-9-inch baking pan, arranging ingredients in an even layer. Close the bag with
a nylon tie and cut six 1/2-inch slits in top. Bake for 45 to 50 minutes or until the beef is tender. Serve spooned in the rolls.

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