DINNER - 27 Easy Recipes (7 page)

Stir in brown sugar

Stir in white wine and tomato sauce

Return shanks to pot

Cover and bake at 300º F – 3 ½ to 4 hours (until meat is tender)

Uncover and continue baking 30 minutes

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 3½ to 4 hours

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EASY LAMB CURRY

This is the perfect recipe for left over lamb. Serve with rice on a hot platter with a side dish of chutney.

Ingredients

3 large apples, pared, cored and thinly sliced

1 med-large onion, thinly sliced

1 clove garlic, finely minced

2 T. butter

2-3 T. flour

1 T. curry powder

1 T. lemon juice

2 C. beef stock or bouillon

1 tsp gravy flavoring

½ lemon rind - grated

½ C. raisins

3 whole cloves

2 C. cooked left-over lamb, cubed

1 recipe steamed rice

1 bottle chutney (Cross & Blackwell – Major Grey’s Chutney)

Procedure

Sauté apples, inions and garlic in butter until golden brown - be careful not to burn.

Blend in flour and curry powder, cook until bubbly.

Combine lemon juice, stock and gravy flavoring - stir in gradually, stirring constantly.

Cover and simmer 30 minutes, stirring occasionally.

Add lamb and heat thoroughly.

Cook rice according to instructions on package.

Serve on hot platter of rice, with side dish of cold chutney.

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 30 minutes

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SECTION V – MAIN DISH VARIETY

BAKED BEANS

When you serve this hardy, tasty dish with crisp green salad and slices of hot, broiler-toasted buttered French bread, be ready to receive accolades from your family.

Ingredients

1 can (28 oz) B&M™ Baked Beans (Original)

½ C. grown sugar (packed)

1 scant tsp dry mustard

1 T. wheat germ (optional)

½ C. ketchup

1 med-Small onion, chopped

¼ C. green bell pepper, finely chopped

3 slices bacon (uncooked), chopped

Procedure

Mix wheat germ and beans together.

Pour ½ of mixture into buttered casserole dish - spread evenly across bottom.

Combine sugar and mustard – spread ½ of it over the beans.

Sprinkle ½ of chopped onion and green pepper over the beans and sugar layers.

Add next layer of beans/wheat germ mix.

Sprinkle remaining sugar and mustard over beans.

Top with catsup, remaining onions and green pepper, and finally chopped bacon.

Bake uncovered in slow over - 325° F for 2½ hours.

If bacon is not crispy, place under broiler for a few minutes before serving.

Servings: 3 to 4

Preparation Time: 10 minutes

Cooking Time: 2 hours and 30 minutes

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Recipe Tips

Hot, fresh corn bread or steamed B & M™ Brown Bread are also excellent choices to serve with this dish.

You can substitute 1 1/2 tsp French’s Prepared Mustard if you do not have dry mustard.

Recipe can be doubled for 8 servings. The amount of bacon should be adjusted, use only enough to cover the top evenly.

B & M™ Baked Beans are also available in vegetarian version.

BAKED MAC AND CHEESE CASSEROLE

This is a yummy, easy casserole that you will serve often. In our house, it is always gone in one sitting. The recipe calls for hamburger, but you can also try it with roasted chicken. Serve with crisp green salad and hot biscuits of French bread.

Ingredients

2 packages Stouffer’s® frozen Macaroni and Cheese (20 oz), defrosted and divided

1 lb lean ground beef

1 package Ortega® Taco Seasoning Mix

6 T. sour cream (divided)

½ C. crushed white tortilla chips

¾ C. medium cheddar cheese, grated

Procedure

Preheat oven to 400º F.

Cook ground beef over medium-high heat, stirring occasionally, for 2 to 3 minutes or until beef is no longer pink. (Substitute roast chicken, cut in small cubes – heated in a little butter)

Add seasoning mix to meat and mix completely

Combine one package macaroni and cheese and 2 tablespoons sour cream in medium bowl

Spread over bottom of buttered baking dish (9” X 13”).

Top with beef mixture.

Mix remaining package macaroni and cheese with remaining 2 tablespoons sour cream and spread over beef mixture

Top with crushed tortilla chips and cheddar cheese.

Bake for 25 minutes or until bubbly around edges.

Serve with crisp green salad and hot biscuits.

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 25 minutes

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Nutrition Facts