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October 2000 November 2000 December 2000 If you have a question or comment, please email us at greatgroceries@wfmj.com
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Week of 3/27/2000 Tex-Mex Shepherd’s Pie Quick, easy and a Supermarket Shortcut! 2 cups diced cooked chicken (about 8 oz.) 1 cup purchased mild or medium-hot chunky salsa 1 cup drained canned black beans 1 18 oz. package of ready to serve mashed potatoes 1/2 cup (packed) shredded hot pepper Monterey Jack cheese 3 Tbls. chopped fresh cilantro Preheat oven to 450 degrees. Combine chicken, salsa and beans in 9 inch diameter glass pie dish; stir to blend well. Spoon potatoes atop filling in pie dish, covering completely. Sprinkle with cheese and half of cilantro. Bake casserole until filling is bubbling, cheese melts and potatoes are beginning to brown, about 20 minutes. Sprinkle with remaining cilantro. Serves 2; may be doubled easily. Tomato and Mozzarella Lasagne Serves a crowd! Or make for supper tonite and freeze the rest for later. For sauce: 3 onions, chopped 1 Tbls. unsalted butter 2 Tbls. olive oil 1/2 tsp. dried oregano 1/2 tsp. dried thyme 6 garlic cloves, minced 3 (28 to 32 oz.) cans crushed tomatoes in thick puree 1 cup chopped fresh parsley 1/4 cup fresh orange juice For lasagne: 18 (7 by 3 1/2 inch sheets) dry no-boil lasagne (l lb.) 2 1/2 lb. fresh mozzarella, chilled and coarsely grated (6 cups) 1 cup freshly grated parmesan Make sauce; Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4 quart saucepan over moderate heat, stirring, until onions are softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.
Pecan Waffles with Caramelized Bananas A special treat for any weekend morning breakfast. 1 cup all purpose flour 1/2 cup pecans, toasted and finely chopped 1 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 1 cup well-shaken buttermilk 1 stick unsalted butter, melted 1 large egg, lightly beaten 3 large firm-ripe bananas 3/4 cup sugar Warm honey Preheat oven to 250 degrees and preheat waffle iron. Whisk together flour, pecans, baking powder, baking soda, and salt. Stir in buttermilk, 6 Tbls. butter, and egg until smooth (batter will be thick). Spoon batter into waffle iron, using half of batter for 4 (4-inch) standard waffles and spreading batter evenly, and cook according to manufacturer’s instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner. Halve bananas crosswise and then lengthwise. Roll bananas in sugar to coat. Heat remaining 2 Tbls. butter in a large nonstick skillet over moderately high heat until foam subsides, then saute bananas, starting with cut sides down and turning once, until golden brown. Transfer bananas with a spatula to an oiled baking sheet and cool slightly. Put 4 waffles on 4 plates and divide bananas among them. Top bananas with remaining waffles. Serves 4 |
