entree

ENTREE'S

Love is in the air, and tonight is the night you want something really special!

Easy Stuffed Peppers
1 cup cooked converted rice
1 pound ground beef
2 16 ounce jars mild salsa
1- 12 ounce can whole kernel corn--drained
6 lg. peppers
3/4 cup water
1/2 cup white corn tortilla chips--crushed

While rice is cooking, brown ground beef in a medium skillet until crumbly. Remove from heat. Mix in salsa, corn and rice. Cut tops, seeds and membranes from peppers. Fill peppers with meat and rice mixture. In a deep pan, place peppers and water. Simmer, covered about 30 minutes or until peppers are tender. Top each pepper with 1/4 cup mild salsa. Sprinkle with crushed tortilla chips and serve.

Potato and Broccoli Supreme
3 Cups mashed potatoes, homemade with milk
1-3 ounce pkg. cream cheese--softened
1/4 cup milk
1 lg. egg
2 tbs butter
1 can durkee french fried onions
2-10 ounce brocolli spears--cooked and drained
1 cup shredded cheese

Whip together first 5 ingredients until smooth. Season to taste with salt and pepper. Fold in 1/2 can of the french fried onions. Spread potato mixture over bottom and up sides of a buttered 13x9 pan to form a shell. Bake uncovered, at 350 for 25-30 minutes. Arrange hot broccoli spears in potato shell; sprinkle with cheese and remaining onions. Bake uncovered 5 minutes longer.

Asparagus Fettucini
1 bunch of Asparagus
1/2 to 1 stick of butter
1/4 inch thick slices of deli ham(juliene strips)
28 oz. can italian tomatoes, drained, chopped
1/2 tsp. salt
1 tsp ground pepper
1 lb. fettucini
1/2 cup grated parmesan

Cut asparagus into small pieces, steam until tender. Rinse under cold water. In a large skillet, melt butter over low heat. Add the ham to warm, add tomatoes, salt and pepper. Simmer until sauce is slightly thickened. Just before serving, add asparagus to heat and add cheese. In a large pot, cook noodles until tender. Mix together and transfer to a platter.

Mostaccioli
1 lb. ground beef
4 cups mostaccioli, cooked, drained
30 ounce jar spaghetti sauce
3/4 cup grated romano cheese, divided
2 cups shredded mozzarella cheese
Brown meat in skillet; drain
Stir in mostaccioli, spaghetti sauce and 1/2 cup of the romano
cheese. Spoon into 13x9-inch baking dish. Top with mozzarella
cheese and remaining 1/4 cup romano.
Bake at 375 degrees for 20 minutes.

Cajun Meat Loaf
SEASONING MIX:
2 whole bay leaves
1 tsp. salt
1 tsp. ground cayenne pepper
1 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. ground cumin
1/2 tsp. ground nutmeg
MAIN INGREDIENTS:
4 TBS. unsalted butter
3/4 cup finely chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1/4 cup green onions, finely chopped
2 tsp minced garlic
1 TBS. tabasco sauce
1 TBS. worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1 1/2 lbs. ground beef
1/2 lb. ground pork
2 eggs slightly beaten
1 cup very fine bread crumbs

Combine the seasoning mix ingredients and set aside. Melt butter in a 1 quart saucepan over mediium heat. Add celery, onions, bell peppers, green onions, garlic, tabasco , worcestershire, and seasoning mix. Saute until mixture starts sticking, about 6 minutes, stirring occasionally and scraping bottom well. Stir in milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temp. Place the ground beef and pork into an ungreased 13x9 pan. Add the eggs, vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan , shape the mixture into a loaf about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350 degrees for 25 minutes, then raise heat to 400 degrees and continue cooking until done, about 35 more minutes. Enjoy!