Enchilada Lasagna

Enchilada Lasagna
From Taste of Home June/July 2010

Prep: 45 minutes
Bake: 30 min + standing
Yield: 12 servings

1 1/2 lbs. ground beef
1 medium onion, chopped
1 garlic clove
14 1/2 oz. can stewed tomatoes, undrained
10 oz. can enchilada sauce
2 tsp. ground cumin
1 egg, beaten
1 1/2 C. (12 oz.) Cottage Cheese
3 C. (12 oz.) shredded Mexican cheese blend
8 flour tortillas (8 in), cut in half
1 C (4 oz.) shredded cheddar cheese

In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, and cumin. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13" x 9" baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture, and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.

Cover and baking at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Broccoli, Rice, and Cheese Casserole

Broccoli, Rice, and Cheese Casserole
From Cooks.com

1 medium onion, finely chopped
20 oz. frozen broccoli, steamed
1 stick butter
2 cans cream of chicken soup (or mushroom)
6 C. rice, cooked
1 clove garlic
3 C. shredded cheese, your favorite (we used cheddar)

Preheat oven to 350°F.

In a skillet, melt the stick of butter. Sauté onion and garlic until onions are tender. Set aside to cool.

Steam the frozen broccoli until thawed, then drain well. Let cool.

It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.

When suffiently cool, reserve 1/2 cup cheese and mix remaining ingredients together. Put in an oven-proof baking dish or casserole dish (we used our lasagna pan).

Spread reserved 1/2 cup cheese on top. Cover with foil.

Baking for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.

Makes 8 servings.

(The original recipe had double the rice which turned this dish into 12 servings.)

Alcohol Cooking Substitutes

Alcohol Cooking Substitutes

I found this great article on substituting alcohol in recipes.

http://homecooking.about.com/library/archive/blalcohol6.htm

Bacon Potato Waffles

Bacon Potato Waffles
From the Taste of Home Magazine April/May 2010

Prep: 20 minutes
Cook: 5 minutes/batch
Yield: 12 waffles ...must be small waffles - we made 5

1 C. flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 C. mashed potatoes (with added milk and butter)
1 C. milk
5 Tbsp oil
1/4 C. finely chopped onion
3 bacon strips, cooked and crumbled

Optional topping and ideas:
- Maple syrup
- Applesauce
- Additional crumbled cooked bacon
- Sour cream and chives
- simple cheese sauce

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, mashed potatoes, milk, and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon.

Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with the topping(s) of your choice.

Bacon Scones

Bacon Scones
From the Taste of Home April/May 2010

Prep: 20 minutes
Bake: 15 minutes
Yield: 8 scones

1 3/4 C. flour
2 1/4 tsp. baking powder
1 tsp. ground mustard
1/2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
6 Tbsp. cold butter
2 eggs
1/3 C. milk (2% recommended)
1/2 C. chopped onion
1/4 C. shredded cheddar cheese
6 bacon strips, cooked and crumbled, divided

In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in the onion, cheese, and 2/3 of the bacon.

Transfer the dough to a greased baking sheet. Pat into a 7 1/2 inch circle. Cut into eight wednges, but do not separate. Sprinkle with the remaining bacon. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Mom's Fried Rice

Mom's Fried Rice
From the Tase of Home Magazine April/May 2010

"Bacon adds a savory smokiness to this classic fried rice recipe. Frozen peas add a splash of color. Feel free to toss in a little cubed chicken or steak."

Prep/Total Time: 25 minutes Yield: 4 servings

1 tsp. olive oil
1 egg, beaten
8 bacon strips, chopped
1 C. chopped fresh mushrooms
8 green onions, thinly sliced
3 C. rice, cooked
1 C. bean sprouts
1 C. frozen peas, thawed
1/4 C. soy sauce

In a large skillet, heat oil over medium-high heat. Pour egg into the pan. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 Tbsp drippings (or simply oil). Saute mushrooms and onions in the drippings. Stir in the rice, bean sprouts, peas, soy sauce, and bacon. Chop egg into small pieces; stir into the pan and heat through.