Entrees
Pressed smoked turkey sandwich
Two hot skillets work kind of like a sandwich or panini press to make a perfectly toasted and pressed sandwich. No extra expense to buy and one less gadget to find space to store.

2 slices bread
1/4 pound sliced smoked turkey breast
1 or 2 slices Provolone cheese
Olive oil
Assorted vegetable to taste (tomatoes, onions, pickles, etc)

Heat two cast iron skillets over medium-high heat. When good and hot, remove both skillets from heat. Spray or brush one side of a slice of your bread with olive oil before placing oiled side down in skillet # one.

Layer sliced turkey onto bread and place your condiments or toppings onto turkey and top with slices of cheese. Oil the other slice of bread and place on top of sandwich.

Place skillet #two on top of sandwich and let stand for 4-5 minutes and you can hear the cheese sizzle as it melts.

Remove the top skillet (you may need a spatula if you didn't get oil onto all the bread) and place sandwich on plate.

Enjoy!
Posted by Donna on Tuesday, November 14, 2006 at 01:12 PM
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Fast ‘n’ tasty chili
1/4 cup olive or canola oil
6 garlic cloves, chopped
3 green peppers, 1/2 inch squares
2 medium onions, chopped fine
3 Tbsp Chile powder (I like hot, myself)
1 Tbsp ground cayenne pepper
2 pounds groudn beef
1 can (28 oz) crushed tomatoes
1 cup beer
1/4 cup tomato paste
2 Tbsp dry oregano
1 Tbsp sugar
1/2 Tbsp salt

Put on some music (I like some grooveable tunes like George Clinton, but to each his own) and crack open a bottle of beer for yourself. Make a toast to the the grub you're about to cook up.

Heat a medium-sized dutch oven over medium heat. Add garlic, green pepper and onion. Sweat veggies until onions are transparent (not browned), maybe 2-4 minutes. Take another drink of beer. Add Chile powder and cayenne. Saute for another minute or two. Add ground beef and saute until browned (about 7-12 minutes), breaking up with a spoon or spatula. Stir in the remaining ingredients and simmer until thick (about 20 minutes or so). Take a break from dancin' 'round the kitchen and stir occasionally.

Serve over rice, with some garlic toast and yes, another beer.

Variations: for a little extra kick, substitute fresh italian sausage for some (or all) of the ground beef. It doesn't appreciably add to the fat. If you like your chili chunky, use one 15 oz can of both crushed and diced tomatoes.
Posted by Donna on Saturday, October 14, 2006 at 09:36 PM
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Hominy and Jalapeno Frittata
A frittata is a fancy omelette that is not turned or flipped, rather, it is finished off in the oven. A great thing to do at the oven stage is to add some cheese to the top. For this recipe, add more peppers if you like it hot.

Ingredients
- 1/2 cup chopped red onion
- 2 Jalapeno peppers, seeded and chopped
- 1 can yellow hominy, drained
- 6 eggs
- 1/2 cup milk
- 3 TBSP Butter
- 2 TBSP Olive Oil
- Salt and Pepper

Preheat oven to 350 degrees Fahrenheit. In a large oven-safe skillet, heat the oil and butter over medium heat. Add the onion and peppers and pinch or two of salt and pepper. Sautee until very soft then add the hominy. Continue to cook for 2 minutes.

Meanwhile, beat the eggs and milk together in a bowl. Add the egg mixture right into the skillet and cook until almost set. Slide the skillet into the oven and cook for a few minutes until all the egg is set up.

Slide the frittata out onto a large plate and cut into wedges. Serve with bacon, ham, or other various pig-based meat product.
Posted by Donna on Thursday, June 22, 2006 at 10:47 PM
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Easy Turkey Meatloaf
2 lbs ground turkey
1 pkg onion soup mix
1/4 cup of Heinz 57 Sauce
2 eggs
2 tbsp milk
1 tbsp garlic powder
1 pkg snack cracker crumbs
salt and pepper to taste

In a large bowl, beat the eggs and milk. Add the turkey, soup mix, Heinz 57 Sauce, snack cracker crumbs, and seasonings. Mix well.

In a large casserole dish, pat the meat mixture into a loaf. Bake, uncovered, in a 375 degree oven for 50-60 minutes or until center is cooked thoroughly.

Makes approximately 16 servings.
Posted by Donna on Tuesday, October 18, 2005 at 07:08 PM
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Savory Stuffed Peppers
6 lg green peppers
1 lb ground beef
1/4 cup chopped onion
1 (12 oz) can whole corn
1 (8 oz) can tomato sauce
1/4 cup A1 steak sauce
1 tsp garlic salt
1 tsp salt
1 tsp pepper

Remove tops, core, and seeds from peppers. Rinse. Pat dry.

Brown ground beef and onion in large skillet. Drain on paper towels. Place back into clean skillet. Mix in corn, tomato sauce, A1, garlic salt, salt and pepper. Simmer on medium heat for 6 minutes. Stir often.

Heat oven to 350 degrees.

Place green peppers in baking dish. Spoon mixture into peppers, filling them to the top. Do not overfill. Bake for 30-35 minutes.

Makes 6 servings.
Posted by Donna on Thursday, March 04, 2004 at 12:26 AM
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Mexican Cornbread
1 box Jiffy cornbread mix
1 can CREAM corn
1 small can diced green chiles
1 lb. hamburger meat
1 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Brown the hamburger meat and drain off the fat. In a large bowl, prepare the cornbread mix according to the box, then add the whole can of cream corn, the can of chiles, and the hamburger meat. Mix it all up, and pour into an 8X8 pan. Sprinkle the cheese on top, and bake for 30 minutes or so - until a toothpick inserted in the center comes out clean.

Serve with salsa and sour cream, or just eat it plain. Yum!

*Note: This recipe freezes really well.
Posted by Donna on Wednesday, March 03, 2004 at 04:51 PM
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