Taco Sandwiches

1 pound ground beef
1 loaf (1 pound) unsliced Italian bread
4 ounces cream cheese, softened
1/2 cup salsa
2 Tablespoons taco seasoning
1 cup shredded lettuce
1 large tomato, sliced 
6 slices cheddar cheese



1. In a large skillet, cook beef over medium heat until no longer pink.

2. Meanwhile, cut bread in half lengthwise; hollow out top and bottom of loaf, leaving a
 1/2-inch shell.

3. In a small mixing bowl, beat cream cheese and salsa until blended. Spread inside bread
 shell, set aside.

4. Drain beef. Stir in taco seasoning.

5. Layer lettuce and tomato in bottom of bread shell, top with beef mixture in cheese. 
Cover with top piece of Italian bread.

6. Slice and serve.

Molded Eggplant and Bucatini Casserole



(I am posting this recipe just as I found it......with all the explaination that came with! If my husband would only eat eggplant & liked pasta better.....I think this is what we would be having for supper at least 4 times a month! Let me know IF you make this and what the "review" on it is, okay?....CSW)

Molded Eggplant and Bucatini Casserole
or Timballo di Melanzane e Bucatini Casserole
From AnnMarie

I remember as a child, my Grandmother "Molly" making Molded Eggplant and Bucatini Casserole and I would sit spellbound as she told me the story. It seems that during the Renaissance the law was passed forbidding the serving of more than three courses at any meal. So the clever cooks of Southern Italy found ways to combine different meals into one. This recipe came from a close friend of my Grandmother's and while she used a special pan for this dish, I found that both a Teflon spring form pan oven proof dish will work. Also Bucatini is a thick tubular spaghetti, it is becoming very difficult to find so Ziti or  Rigatoni can be used. You can also make this in steps, making the sauce and meatballs one day and the rest the next day. 

Molded Eggplant and Bucatini Casserole

3 large eggplants (at least 11 inches long and as even in size and fullness as possible), salt 
salt and freshly ground pepper to taste
1/2 to 1 cup bread crumbs (toasted)       
2 cup Bucatini broken into thirds, or 2 1/2 cups other type
1 large beaten egg                          
1 Lb package of  ground beef, veal and pork combined meat

Make a pot of your favorite sauce adding about 1/2 cup red wine, 1/4 cup plus 2 tlbs grated cheese.
1&1/2 cups mozzarella cheese, cubed small (about 6 oz),

fresh parsley, chopped
peanut oil for frying

IF YOU PLAN TO DO IT ALL IN ONE DAY: Cut off the ends of the eggplants, lengthwise into 1/4" slices.(NO LARGER than 1/4-inch thick slices). Layer slices in a colander, set in a bowl, salting each layer as you proceed. Place a second bowl on top of the slices to act as a weight leave for about one hour, this step will help remove any excess  water from the eggplant.  Generously coat the inside of a 3&1/2'deep, 9" round mold or cake pan and thoroughly coat inside of pan with, butter than toasted bread crumbs, shake off excess refrigerate pan till needed.

Make your sauce and set aside. 
 

MEATBALLS: In a bowl combine the veal, pork and chop meat (most stores carry this combination), Mix the meat with the beaten egg, 2 tlbs dry white wine, 2 tlbs grated cheese, 1/2 cup bread crumbs, and salt mix well and with your hands form the mixture into small meatballs the size of large grapes. Melt 2 tlbs butter in a frying pan and fry meatballs till browned and firm. Remove with slotted spoon set aside. Bring a large pot of water to a boil and cook the pasta until (al dente) drain and set aside.
 

EGGPLANT: In a large frying pan, heat 1/2 cup peanut oil, wipe the eggplant free of the salt with paper towels and fry a few slices at a time until slightly softened about 2 minutes on each side. they should be plyable but not to soft, as they would fall apart if cooked too well. Drain on paper towl or brown paper. Set your oven for 325'F.

NOW HERE IS THE TRICKY PART: Line the prepared mold or spring-form pan,(IF using a spring form pan, make sure you set it on a tray/sheet with edges, in case it "leaks") with the slices of eggplant, by draping them from the middle of the bottom of the pan, to the end & up the side and over the top -- it should overhang about 3 inches. Continue doing this until you have covered the bottom completely and overlapping as you went.   In a large bowl mix the pasta, meatballs, small cubed mozzarella, 1/2 of the grated cheese, some parsley and 2 cups of the sauce. Mix well carefully add the mixture to the mold , pack it in and even it out. Now turn the overhanging eggplant towards the center overlapping as you go. It should cover completely. Cover top with 1/2 cup sauce and remaining grated cheese. Bake uncovered for 30 minutes. Remove from oven place on rack and allow to cool ( it will help re-firm the eggplant.)

Run a knife around the side just to loosen a bit, this is why I like to use a spring pan, once it cools a bit and you release the side and wonder of wonders you have this really great looking pasta dish wrapped in eggplant. Open the spring and place on a pretty platter cut into wedges or slices serve with extra sauce, tons of crusty bread to sop up the sauce and a salad. 

Makayla's Chili

2 pounds ground chuck
4 cups chopped onions
4 cloves chopped garlic (fresh)
1 chopped green pepper
1 chopped red pepper
2~Tablespoon chili powder (to taste)
1~60 oz. tomato juice (concentrate)
3 ~16oz.cans of dark red kidney beans
1 ~15oz.can stewed tomatoes
1 ~7oz.can sliced button mushrooms(fresh mushrooms taste even better!..CSW)
2~Tablespoons Tabasco sauce(can lower this amount of course IF ya like yer Chili a bit "cooler"!...CSW)

Crumble and brown ground chuck with the onions, then drain. Add garlic, green and red peppers and tomato juice. Bring to a boil, add the chili powder. Stir in chili powder then drop temperature to moderately low heat. Then add kidney beans, stewed tomatoes and mushrooms. Stir all together, then add Tabasco sauce. Bring back up to a boil, stirring often. Add the rest of the chili powder, and allow to simmer for about an hour. Stirring about every 5 minutes. Turn off heat and allow chili to cool. This will also help the ingredients to fuse together. After cooling, it can be reheated and served or put in the refrigerator over night, and served the next day.

 It is important to point out that whenever another ingredient is added, you must bring to a boil, then allow to simmer.

Potato Hotpot

Potato Hotpot

Metric Ingredient Imperial 2 kg roasting beef 2 lb - salt & pepper to taste - 115 g bacon 1/2 lb 3 small onions, cut into wedges 3 4 sprigs fresh thyme 4 2 dried bay leaves 2 250 ml dry red wine 1 cup 125 ml beef stock 1/2 cup 750 g potatoes, peeled & sliced 1 1/2 lb 4 carrots, peeled & sliced 4

In a large saucepan, over high heat, fry bacon.  Add beef that has been rubbed with salt and pepper.  Brown on all sides thoroughly.  Add onions and fry until well browned, stirring constantly.  Sprinkle thyme leaves over beef and place bay leaves on top. Pour in red wine and stir to loosen solids from bottom of dish.  Heat stock in separate pan, then pour into dish.  Cover and simmer over low heat for 90 minutes, turning beef occasionally.  Season sauce generously with salt and pepper. Add potatoes and carrots.  Cover and simmer for an additional 30 minutes or until vegetables are soft.  Discard bay leaves.   Serves: 4



Brisket Sloppy Joes

Chop leftover Slow-Cooked Brisket and load up the sauce with veggies and some sweet and spicy seasonings and you get a great alternative to the traditional Sloppy Joe filling. These are best served open-face with a fork and knife. If you like your Joes extra sloppy, add more sauce along with the meat.

Yields: 4 servings, about 1 cup each
Total Time: 30 min

Prep Time: 20 min

Ingredients...............

• 1 tablespoon(s) extra-virgin olive oil
• 1 green bell pepper, seeded and diced
• 1 jalapeño pepper, seeded and minced (optional)
• 1 can(s) (14-ounce) diced tomatoes, drained
• 2 teaspoon(s) chili powder
• 1/4 teaspoon(s) salt
• 3 cup(s) chopped Slow-Cooked Brisket
• 2 cup(s) Onion Gravy from brisket, or more if desired
• 2 tablespoon(s) molasses
• 2 tablespoon(s) brown sugar
• 4 whole-wheat or onion buns, split and warmed

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Directions.....................

1. Heat oil in a large saucepan over medium heat. Add bell pepper and jalapeño (if using) and cook, stirring occasionally, until softened, 3 to 4 minutes. Add tomatoes, chili powder, and salt and cook, stirring, for 1 minute. Add the brisket and the gravy, molasses and brown sugar; stir well. Cover and simmer for 10 minutes to meld flavors.
2. Serve on warm buns.
   

Slow-Cooked Brisket in Onion Gravy

This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy. Serve the brisket and gravy over a mound of steaming mashed potatoes with a side of green beans or sliced carrots for a perfect Sunday dinner. For a more casual meal, use the leftover meat, sandwich buns, and a few other ingredients for an original take on classic Sloppy Joes with the Brisket Sloppy Joes recipe.

Yields: 14 servings
Total Time: 6 hr

Prep Time: 1 hr

Ingredients..........

• 5 pound(s) flat-cut beef brisket (see Note), trimmed
• 2 tablespoon(s) extra-virgin olive oil, divided
• 4 large onions, thinly sliced
• 6 clove(s) garlic, minced
• 1 teaspoon(s) dried thyme
• 1 teaspoon(s) coarsely ground pepper
• 1 can(s) (6-ounce) tomato paste
• 2 cup(s) reduced-sodium beef broth
• 1 teaspoon(s) salt
• 2 tablespoon(s) butter, softened
• 2 tablespoon(s) all-purpose flour
• 1 tablespoon(s) Worcsetershire sauce

Directions...........

1. Cut brisket into two or three pieces small enough to fit into a Dutch oven; pat dry. Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Reduce the heat to medium and brown the brisket one piece at a time, about 2 minutes per side, adding an extra tablespoon of oil if necessary to prevent sticking. Transfer the brisket to a 5-quart (or larger) slow cooker.
2. Add the remaining 1 tablespoon oil to the pan. Add onions and cook, stirring occasionally, until softened, 3 to 6 minutes. Add garlic, thyme and pepper and cook, stirring, for 1 minute. Stir in tomato paste. Add beef broth and salt; bring to a boil.
3. Transfer the onion mixture to the slow cooker. Cover and cook until the brisket reaches desired tenderness (see Timing Tip), 4 to 5 hours on High or 8 to 10 hours on Low.
4. Transfer the brisket to a cutting board and slice or shred. Place in a serving dish; cover to keep warm. Transfer the gravy to a saucepan. Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly.
5. Meanwhile, mix butter and flour in a small bowl until smooth and creamy. Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce. Whisk half the butter mixture into the gravy and return to a simmer. Cook, stirring, until it thickens slightly, 1 to 3 minutes. If the gravy does not thicken enough (it should have the consistency of a cream soup), add the rest of the butter mixture and repeat. Do not overcook. Serve the brisket with the gravy.
   

Tips & Techniques..........

Tip: Cook the brisket for the shorter amount of time suggested if you prefer firmer, sliceable meat. If you like it to be falling apart, for shredding rather than slicing, set your timer for the longer time.

Note: Brisket cuts are notoriously fatty, but the flat "first-cut" is much leaner than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

Beef Hotpot

Beef Hotpot

Sausage~Fruit Kabobs

Sausage~Fruit Kabobs

This recipe was in my e-mail tonight....think it looks great. I do suggest however, using turkey OR chicken sausage,(you'll cut way down in calories & fat with either of those 2;...also IF you use the bread.......use a whole grain bread)
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Sausage~Fruit Kabobs

Ingredients

• 3  Tbsp. spicy brown or Dijon-style mustard
• 3  Tbsp. honey
• 12  oz. cooked smoked sausage, bias cut in 1/2-inch slices
• 1  apple, cored and cut in 1/2-inch wedges
• 1  medium zucchini, halved and cut in 1/4-inch slices
• 6  oz. crusty bread, cut into 1-inch pieces

Directions

1. Preheat broiler. In bowl stir mustard into honey.

2. On four 12-inch skewers alternately thread sausage, apples, and zucchini, leaving 1/4 inch between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard. Place on rack of unheated broiler pan. Broil 4 to 5 inches from heat for 4 minutes.

3. Meanwhile, thread bread on four 12-inch skewers; lightly brush with olive oil. Add bread skewers to broiler; turn sausage skewers. Broil 3 minutes more or until sausage is heated through and bread is toasted, turning bread once. Serve with reserved honey-mustard.

Makes 4 servings.