Beef Casserole (Serve with tossed green salad)
2 - 8oz cans crescent rolls, divided
1½ pounds ground beef
½ small onion, minced
2 cups (8oz) shredded cheddar cheese
½ cup water
½ cup chili sauce
2 tbsp. taco seasoning
1 tbsp. worcestershire sauce
½ tsp. garlic salt
½ tsp. pepper
Toppings: sour cream, salsa
Unroll 1 can crescent rolls, and press into a lightly greased 13X9 inch pan. Bake at 375 degrees for 10 minutes or until lightly browned.
Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain.
Stir in cheese and next 6 ingredients; spoon over crust.
Unroll remaining can of crescent rolls, and shape into a rectangle, pressing perforations to seal. Cut into ½ inch strips. Arrange strips in a lattice design over beef mixture.
Bake at 375 degrees for 25 minutes or until golden. Let stand 10 minutes. Serve with sour cream and salsa, if desired.
Yields: 6 servings.
Prep: 15 min, Bake: 35 min, Stand: 10 min.
Confetti Bean Salad
¼ cup olive oil
3 tbsp. lemon juice
½ tsp. salt
½ tsp. pepper
1 (15.5 oz) can cannellini beans, rinsed and drained *
1 medium size red bell pepper, cut into thin strips
½ medium onion, finely chopped
1 small carrot, thinly sliced
1 celery rib, thinly sliced
¼ cup chopped fresh parsley
¼ cup crumbled feta cheese (optional)
Wisk together first 4 ingredients in a lage bowl, add beans and next 5 ingredients, tossing gently to coat. Cover and chill at least 1 hour. Sprinkle with feta cheese, if desired.
Yield: 4 servings.
Prep: 15 min.
Chill: 1 hour.
* 2 (15 oz ) cans of navy beans may be substituted for cannellini beans.
Apple - Oatmeal Cookies (These soft, chewy cookies are perfect for filling the cookie jar.)
1½ cups quick-cooking rolled oats
¾ cup all purpose flour
¾ cup whole wheat flour
½ cup brown sugar, firmly packed
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
½ cup raisins
1 cup finely chopped, peeled apple (such as Granny Smith)
1 egg, slightly beaten
½ cup honey
½ cup oil
1/3 cup milk
Preheat oven to 375 degrees.
In a medium bowl, combine oats, all purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir to combine.
Stir in raisins and apples.
In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form a smooth batter.
Drop batter onto ungreased baking sheets, using a rounded tsp. of dough for each cookie, leaving 2 inches between. Dip fingers into water, Press dough down to about 1 ½ inch diameter.
Bake for 10 - 12 minutes or until lightly golden.
Remove sheet from oven. Transfer cookies to cooling rack.
Prep: 20 minutes, Baking Time: 10-12 minutes.
Makes 3 dozen cookies.