Christine's Spinach Dip
(it does make a lot so be sure you can eat it within 2 weeks or less)
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (8 ounce) packages cream cheese, softened
1 (1.8 ounce) package dry leek soup mix OR Onion soup mix (leek is better, I have tried both)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped (make the pieces as small or as large you want you can also add a 2nd can)
up to 1 cup grated Parmesan, Romano and/or Asiago cheeses
In a bowl, mix together mayonnaise, sour cream, cream cheese, dry leek soup mix, and chopped spinach (you can use a mixer for this part).
Then put in the artichoke hearts and grated cheese and mix by hand.
Chill in the refrigerator 6 hours or overnight.
2 pounds ground beef
2 medium onions, chopped
4 can stewed tomatoes (I used 2 stewed and 2 whole)
8 medium carrots, thinly sliced (since I used a crock pot it I did not slice thin)
4 celery ribs, thinly sliced (since I used a crock pot it I did not slice thin)
2 medium potatoes, peeled and cubed
2 cup water
1/2 cup uncooked long grain rice
1-2 Tablespoon salt (I don’t use salt since almost everything has salt added)
1-2 teaspoon pepper
1 cup water (additional ingredient for each batch)
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.
Uncover; simmer 20-30 minutes longer or until thickened. Transfer 3 cups to a saucepan and add water; heat through. Cool remaining stew. Transfer in 3 cup portions to freezer containers. May be frozen for up to 3 months.
To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.
If you want to use and store for just one person then do 1 1/2 cups of mixture and 1/2 cup water.
It makes enough for Thom and I with enough for 5 more meals in the freezer.
Summer Squash and Cheese Quiche Recipe
1 lb. summer squash (green or yellow)
1/2 tsp. salt (to sprinkle on the squash)
4 eggs, beaten with a fork
8 oz. grated Swiss or Monterrey jack cheese
1 tsp. basil, dill, oregano or tarragon
1/4 c. freshly grated Parmesan cheese
Grate squash coarsely into a medium-sized bowl. Sprinkle with the salt and let stand for 10 minutes. Squeeze out all liquid.
Add eggs, cheese (not Parmesan), and seasoning to the squash.
Pour mixture into a lightly oiled or nonstick-sprayed pie pan or baking dish and top with the Parmesan cheese.
Bake at 350° for 30 to 40 minutes or until quiche is set in the center and the edges are lightly browned.
It made enough for Thom and I going back for seconds and still some left for lunch for me the next day.
Squash and Zucchini Casserole
2 medium yellow squash
2 large zucchini
1 onions, thinly sliced
2 large tomatoes, sliced (can use more)
2 cups grated Romano cheese or any other cheese on hand
1/2 cup butter, divided (can use less)
salt and pepper to taste
Garlic to taste
Herbs to taste
Preheat oven to 375 degrees F (190 degrees C).
Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.
Cottage Pie Recipe
1 tablespoon of oil
500 grams / 1 lb of beef mince
2 tablespoons of flour
1 tablespoon of tomato sauce (ketchup)
½ to 1 tablespoon of Worcester sauce (Lee & Perins)
½ cup of peas
½ cup of corn kernels (optional)
1 bouquet garnish or a small bunch of herbs chopped finely and one whole bay leaf
¾ to 1 cup of beef stock
3 to 4 large potatoes
1 tablespoon of butter
Salt and pepper
Peel and chop the onion and carrot finely. Heat the oil in a large fry pan or saucepan, add the onion and cook until the onion is clear or translucent. Add the minced beef and sauté using a wooden spoon break up the mince so it is nice and fine. When the mince is thoroughly browned stir through the flour and cook for one minute. Add the tomato sauce, Worcester sauce, finely chopped carrot, peas, corn and herbs. Stir thoroughly to combine. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the bouquet garnish or whole bay leaf and set mixture aside.
Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if necessary. Add salt to taste.
Preheat the oven to 190°C, 375°F or gas mark 5. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.
They have a slightly creamy, sweet 'n sour dressing. This tasty side dish goes well with any meal.
2 (16 oz.) cans - tiny whole or sliced red beets, or 2 lbs. fresh red beets (about 8 medium size)
2 T. cornstarch
1/3 cup sugar
1/4 cup cider vinegar
1/4 tsp. salt
2 T. butter
If using fresh beets, cut off the tops and scrub the beets. Place the beets in a large saucepan. Add water; bring to a boil and cook until the beets are tender - about 45 minutes. Drain, reserving 1 cup of the liquid. Slip the skin off the cooked beets. Leave very small beets whole, slice or cut larger beets. Set the beets aside.
If using canned beets, drain the juice into a saucepan, reserve 1 cup beet juice and set the beets aside.
Pour the beet juice into a saucepan. Add the vinegar.
Separately, combine the cornstarch, sugar and salt.
Stir the mixture into the beet juice.
Cook, over medium high heat, stirring constantly, until the juice is clear and thickened.
Reduce heat to low.
Stir in the beets and heat through.
Remove from heat, stir in the butter, and serve.
Chicken Noodle Soup
2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
1/2 cup chopped cooked chicken breast meat
1/2 cup egg noodles
1/4 cup Onion
1 tsp Rosemary
1 tsp Garlic or a couple of cloves of garlic
1 tsp Basil
1 tsp Parsley
1 tsp Salt
In a large pot over medium heat combine the broth, water, carrots, celery, and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Sauté for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.