Hamburger Rice Skillet
1 pound ground chuck
1 small onion, chopped
1 small or half green pepper, chopped
1 (10 oz.) can mild diced tomato & green chillies
1 ½ cups water
1 cup uncooked long-grain rice
1 (2.5 oz.) envelope mild taco seasoning mix
1/2 tsp. salt
2 cups chopped lettuce
3 green onions, chopped
1 tomato, chopped
1 small can black olives, drain
1 cup (4 oz.) Mexican cheese blend
Tortilla chips and Salsa
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in tomato and green chilies, water, rice, seasoning and salt.
Cook covered over medium heat 15 minutes, stirring occasionally. Uncover and cook 15 more minutes; remove from heat.
Sprinkle lettuce, onions, tomato, avocado, olives and cheese over hamburger mixture. Stand tortilla chips around the edge of skillet. Serve with chips and salsa. Serves six. About 30-40 minutes to prepare.
One tip: Before taking meat mixture off the heat, test the rice. It should be tender but not mushy.
Savory Squash Pie
3 medium-size squash, sliced
3 medium zucchini, sliced
1 yellow bell pepper, sliced
1 small onion, sliced & separated into rings
1 tsp. olive oil
1 garlic clove, pressed or minced
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. minced fresh marjoram (or dried dill would work all right)
1/2 cup shredded Parmesan cheese, divided
1 ½ cups cherry tomatoes, halved
1 large egg, lightly beaten
Sauté squash, zucchini, pepper and onion in the oil. Cook for 7 minutes over medium heat or until crisp and tender. Stir in garlic and seasonings; set aside.
1 ¼ cups all-purpose flour
1/2 cup butter, cut into pieces
1/4 tsp. salt and pepper
1/2 tsp. grated lemon rind
2 Tbls. lemon juice
2 Tbls. buttermilk
Pulse everything except the liquid, or cut into meal like with a fork. Add lemon juice and buttermilk using processor until dough forms a ball and leaves sides of bowl. Or mix with a fork, cover and chill 20 minutes.
Roll pastry into a 13-inch round on a lightly floured surface; transfer to a parchment paper-lined greased baking sheet.
Sprinkle with half of cheese, leaving a 2-inch border. Spoon squash mixture over cheese and top with tomato halves. Fold edge a little over the filling and brush with egg. Bake at 400 D. for 35-40 minutes or until golden. Sprinkle with remaining cheese, and cool 30 minutes on a wire rack. 6-8 servings.
Tangy Green Beans With Pimiento
1 ½ pounds green beans, trimmed
3 bacon slices
1 large onion chopped
3 garlic cloves, minced
1 (2-oz.) jar pimiento, drained
1/4 cup red wine vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin seeds or 1/4 tsp. dried cumin.
Cook green beans in boiling water and cover 4-5 minutes. Drain and plunge beans into ice cold water to stop the cooking process; drain and set aside.
Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving 2 or more Tbls. drippings in skillet. Crumble bacon and set aside.
Sauté onion and garlic in hot grease until tender. Stir in pimiento and remaining ingredients. Stir well, then stir in green beans. Reduce heat, cover and simmer 5 minutes. Sprinkle with the bacon and serve. 6-8 servings.
Tip: Drain green beans again to remove any water.
Philippians 3:9 And be found in him, not having mine own righteousness, which is of the law, but that which is through the faith of Christ, the righteousness, which is of God by faith.