Charlotte’s Kitchen

Archive for March, 2008

Ingredients:

3/4    cup each broccoli florets and cauliflower florets

1/4    cup sliced carrot

1/2    ounce diced cooked ham

1/8    teaspoon each Watkins Garlic Powder, Onion Powder, Basil and Oregano Leaves

Dash Watkins Pepper or to taste

2        ounces shredded Muenster cheese

Directions:

In  1 1/2 quart microwave-safe casserole combine all ingredients except cheese, mixing well.  cover casserole and microwave on High until vegetables are tender-crisp, about 3 minutes.  Sprinkle cheese evenly over vegetable mixture, cover casserole, and microwave on High until cheese is melted, 30 to 40 seconds longer.

Makes 1 serving.

Variation:

Substitute colby, cheddar or monterey jack cheese for the muenster cheese.

Cooking time may be different in your microwave oven.

Ingredients:

1        tablespoon plus 1 teaspoon margarine, divided

2        tablespoon all-purpose flour

1        cup evaporated skimmed milk

1        tablespoon Worcestershire sauce

1        teaspoon salt, divided

1/8    teaspoon white pepper or to taste

1/2    cup minced onion

2        cloves garlic, minced

2        cup sliced mushrooms

1        pound cooked ground beef, crumbled

1        cup plain low-fat yogurt

1        tablespoon fresh chopped parsley

1        tablespoon Watkins Beef Soup and Gravy Base

2        cup cooked noodles

Directions:

In small saucepan heat 1 tablespoon margarine over medium heat until bubbly and hot; add flour and mix well.  Using wire whisk, gradually stir in milk and cook, stirring constantly, until mixture is smooth; stir in Worcestershire sauce, 1/2 teaspoon salt, beef soup and gravy base and pepper.  Reduce heat to low and let simmer, stirring frequently, until sauce is thick, 10 to 15 minutes.

While sauce is simmering, in 12-inch nonstick skillet heat remaining teaspoon margarine over medium heat until bubbly and hot; add onion and garlic and saute until onion is softened, 1 to 2 minutes.  Add mushrooms and saute, stirring occasionally, for 2 to 3 minutes; stir in beef and remaining 1/2 teaspoon salt.  Reduce heat to low and add sauce and yogurt; stir to combine thoroughly.  Cook until beef is heated through, 1 to2 minutes (do not boil); mix in cooked noodles and sprinkle with parsley.  Makes 4 servings.

Ingredients:

1 1/2    cup sour cream

1           can cream of mushroom soup, 10 1/2 ounce

1           pound hamburger

1           package taco seasoning mix

1           small can mushrooms, diced

1           16 ounce can refried beans

1           package soft tortilla shells

2           cup shredded cheddar cheese

1           medium onion, chopped (optional)

1           medium green pepper, diced (optional)

Directions:

Mix sour cream and mushroom soup.  Put 1/2 of mixture in bottom of 9 x 13 inch pan.  Fry hamburger, onion and green pepper.  Add mushrooms, taco seasoning and beans to hamburger; heat.

Divide mixture onto tortilla shells (usually 10 in a package).  Roll up shells and place on top of sour cream mixture in pan.  Top with remaining sour cream and soup mixture.  Sprinkle with cheese.  Bake for 30 minutes at 350 degrees.  Makes 10 burritos.

Ingredients:

1            cup coarse salt

1            teaspoon Watkins dried Thyme

1/4        teaspoon Watkins Dill Weed

1 1/2     teaspoon Watkins Oregano

2            teaspoon Watkins Mustard

2            teaspoon Watkins Paprika

1            teaspoon Watkins Curry Powder

2            teaspoon Watkins Onion Powder

1 1/2     teaspoon Watkins Garlic Powder

Directions:

Mix all ingredients and store in a small jar with tight fitting lid.

Ingredients:

1        head of lettuce

1/2    cup onion, chopped

1/2    cup celery, chopped or sliced

1        can, small, water chestnuts, sliced

1        package frozen peas, 10 ounces

1        pint Hellmans Mayonnaise

2        tablespoon sugar

1/2    cup Parmesan cheese

8        hard cooked eggs

Cherry Tomatoes or sliced tomatoes

Bacon Bits

Shredded Cheddar Cheese

Directions:

Wash and dry lettuce.  Break it up in small pieces to cover bottom of pan, (9×13).  Cover lettuce layer with onion, celery, water chestnuts and peas.  Cover and seal to the edges with mayonnaise.  Sprinkle sugar over this layer.  Then sprinkle Parmesan cheese over the suage.  cover with plastic wrap and refrigerate overnight.

Next Day:

Slice hard cooked eggs over the top.  Then place halved cherry tomatoes or quartered or sliced tomatoes on eggs.  Then sprinkle bacon bits (I fry a pound of bacon and when cool crumble it into bits).  Top with cheddar cheese to cover.

Ingredients:

2        pounds stew beef

1        envelope (1 1/2 ounce sloppy joe mix)

1        can tomato paste, small 6 ounce

1        cup coarsely sliced celery

2        tablespoon vinegar

Directions:

Place all ingredients in crock pot, stir to mix.   Cover and cook 10 hours on low or 4 1/2 to 5 hours on high.  Serve over rice.

This dish can be cooked in a covered 2 quart dish for 2 to 2 1/2 hours in a 325 degree oven.