March Potpourrie

PINEAPPLE TUNA SALAD

 

1 (6 1/2 oz.) can light  tuna, drained

1 small can crushed pineapple or tidbits)

2 c. cooked cold rice

1/2 c. Miracle Whip

3/4 c. coarsely chopped celery

Salt to taste

1/3 c. coarsely chopped  stuffed olives

1/4 c. finely chopped green pepper

Mix tuna, pineapple, rice, celery, olives and green pepper. Chill. Add salt to taste and Miracle Whip; mix and chill again. This is better if made the day before serving.

 

CROCKPOT TUNA CASSEROLE

 

2 (7 oz.) cans water-packed tuna, drained

1 1/2 c. cooked macaroni

1/2 c. chicken broth

1/2 c. finely chopped onion

1/4 c. finely chopped green bell pepper

1 (4 oz.) can sliced mushrooms, drained

1 (10 oz.) pkg. frozen cauliflower, partially thawed

Combine all ingredients in lightly greased crockpot; stir well. Cover and cook on low for seven – nine hours or on high for three – four hours.

 

IRISH STYLE POT ROAST

 

3-4 Tbsp.oil or other fat

2 c. beef broth

1 (4 lb.) pot roast

1 c. diced onion

1 c. diced celery

Salt & Pepper to taste

About 1 lb. peeled carrots

About 1 lb. peeled potatoes

Cut roast in half (optional). Coat a deep skillet with fat and brown meat on all sides over medium-high heat. Place meat in large ovenproof pan. Add broth, onion and celery around roast; season with salt and pepper. Cook, covered, in 375° oven for two and one-half to three hours or until fork-tender. You can either place vegetables around roast for the last hour of cooking or wait until roast is done, remove it (keeping it covered and warm), then add carrots and potatoes and cook, covered, until tender, approximately 45 minutes. Remove from cooking pan and keep warm while you make a flour-thickened gravy from juices.

 

CREAMY BROCCOLI SOUP

 

1 tsp. olive oil

3/4 c. diced onion

1/2 c. matchstick-size carrot strips

2 medium garlic cloves, minced

1/8 tsp. salt

1 3/4 c. fat-free, low-sodium chicken broth

1 (14 oz) pkg. frozen broccoli florets

3/4 tsp. dried thyme, crumbled

1/8 – 1/4 tsp. cayenne

1 1/2 c. fat-free milk

1/4 c. plus 2 Tbsp. fat-free sour cream

1/4 c. plus 2 Tbsp. shredded fat-free sharp Cheddar cheese

In large saucepan heat oil over medium-high heat, swirling to coat the bottom. Cook onion and carrot for about three minutes, or until onion is soft, stirring frequently. Stir in garlic. Cook for 15 seconds, stirring constantly. Stir in broth, broccoli, thyme and cayenne. Increase heat to high and bring to boil. Reduce heat and simmer, covered, for eight-10 minutes or until broccoli is tender. Remove from heat. In food processor or blender, process soup in batches until smooth. Return soup to pan. Stir milk and salt into soup. Cook over medium heat for one minute or until heated. Serve topped with sour cream and cheese. Makes six (3/4 cup) servings. (Cauliflower may be used instead of broccoli.)

 

MEXICAN CORN BREAD

 

1 c. cornmeal

1 c. flour

2 Tbsp. sugar

4 tsp. baking powder

1/2 tsp. chili powder

2 eggs, beaten

1/2 c. milk

1/2 c. butter, melted

1 Tbsp. jalapeno pepper

1/2 c. onion, chopped

1/2 c. sweet red peppers, chopped

1 can creamed corn

1 c. Monterey Jack cheese, shredded

Sift dry ingredients together into a bowl. In another bowl beat together milk and eggs; then beat in melted butter. Add wet mixture in dry ingredients. Stir in remaining ingredients; mix thoroughly. Pour into greased 8-inch or 9-inch square pan. Bake in preheated 400° oven for 30 minutes.

 

BLUEBERRY/BANANA  PIE

 

1 baked 9” pie shell, baked and cooled

4 large bananas, sliced

1 c. sugar

1 (8 oz.) Cool Whip

1 (8 oz.) pkg. cream cheese

1 large can blueberry pie mixture

Slice bananas into pie crust. Cream Cool Whip, sugar and cream cheese. Spread over sliced bananas. Pour blueberry pie mixture over top. Top with additional whipped topping if desired.

 

TIP: To slow down the ripening of bananas, take them apart from the stem when you bring them home.

(320) 573-2655  • e-mail: valerie@upstel.net