Cool weather warmups

ORANGE HOT CHOCOLATE

 

2 c. orange juice

1/4 c. powdered cocoa

1 Tbsp. flour OR 1/2 Tbsp. cornstarch

1/4 c. granulated sugar

Blend orange juice, cocoa and

flour in blender for 10 seconds

or until well mixed. Empty

contents of blender into

small saucepan and stir

smoothly over low heat until slightly thickened. Beat with a fork or wire whisk until well blended. Add sugar and heat mixture over medium-low heat, stirring occasionally, until hot. Pour into cups and serve. For garnish, add marshmallows, whipped cream or an orange slice.

 

CHEESY BEEF BURRITOS  

 

1/2 lb. extra-lean ground beef

2 tsp. chili powder

1 (15 oz.) can black beans, rinsed

1 tomato, chopped

1/2 c. thick and chunky salsa

4 (10”) flour tortillas

2/3 c. 2% milk shredded

1/4 c. light sour cream

sharp cheddar cheese

1 c. loosely packed shredded Romaine lettuce

Cook meat and chili powder in large skillet on medium-high heat five minutes or until meat is done, stirring frequently. Add beans and salsa; cook five minutes or until heated through, stirring occasionally. Remove from heat. Stir in cheese. Spoon meat mixture down centers of tortillas; top with remaining ingredients. Fold in opposite sides of eadh tortilla, then roll up burrito-style.

 

CROCKPOT SPAGHETTI & MUSHROOMS

1 1/2 lbs. ground beef

2 Tbsp. dried onions

1 1/2 tsp. Italian seasoning

1/2 tsp. garlic powder

1 tsp. salt

1 (4 oz.) can mushrooms

3 c. tomato juice

2 (8 oz.) cans tomato sauce

1 (4 oz.) pkg. spaghetti, broken into pieces

Brown beef in skillet. Place in crockpot. Add all remaining ingredients except spaghetti and stir together. Cook on high four – five hours. Add dry spaghetti and stir in. Cook on high for one hour more. Can be doubled.

 

WILD RICE CHICKEN BAKE

 

1 c. wild rice, soaked overnight

1 chicken, cut up

1 c. chopped celery

1 pkg. onion soup mix

1 small can mushrooms, drained

1 can cream of mushroom soup

Brown chicken and place on top of wild rice. Add celery, mushrooms and onion soup mix in a casserole dish. Cover with soup mixed with chicken drippings and water (drippings and water to make one soup can). Bake 1 1/2 hours or until chicken is done. (from Audrey Tholl, Motley)

 

GRILLED ROAST BEEF SANDWICHES 

 

4 Tbsp. horseradish mustard

3/4 c. sauerkraut, drained

8 slices focaccia-style bread

1/2 lb. sliced roast beef

8 slices Muenster cheese

Spread 1/2 tablespoon mustard on each slice of bread. Arrange roast beef, sauerkraut and cheese on four slices bread, dividing evenly. Cover each with second slice of bread, mustard side down. Grill sandwiches over medium heat until cheese melts slightly, turning sandwiches over once and pressing down firmly with metal spatula. Cut in half to serve. Makes four servings.

 

ZUCCHINI/SAUSAGE SQUARES  

 

1/2 lb. pork sausage

1/2 c. chopped onion

1/4 c. green pepper, chopped

1/2 tsp. salt

1/2 c. Parmesan cheese

2 beaten eggs

1 (2 oz.) can mushroom pieces

Pie crust

2 c. shredded zucchini

Brown sausage; saute onion and peppers in drippings. Drain. Add zucchini, 1/4 cup cheese, salt, mushrooms and beaten eggs. Pour into unbaked pie crust in an 8-inch square baking pan. Top with remaining cheese. Bake at 350° for 35-40 minutes.

 

ASPARAGUS/HAM-TOPPED POTATOES

4 large russet potatoes, baked

1/2 lb. ham, cut in julienne

2 c. hot cooked asparagus

strips

2 hardboiled eggs, sliced

Toasted sliced almonds (opt)

Creamy Mustard Sauce

Slit hot potatoes lengthwise and open by gently squeezing from bottom. Top hot potatoes with ham, aparagus and sliced eggs. Spoon sauce over top and garnish with almonds if desired.

Creamy Mustard Sauce:

2 Tbsp. butter

3 Tbsp. flour

1 tsp. dry mustard

1/2 tsp. salt

1/8 tsp. white pepper

2 c. milk

Melt butter in saucepan and stir in flour, mustard, salt and pepper. Mix thoroughly. Gradually stir in milk. Cook and stir until thickened and bubbly. Makes two cups.

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