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Archive for February, 2009

Sun Dried Tomatoe Beer Bread and Turkey Artichoke Casserole

Sun Dried Tomatoe Beer Bread and Turkey Artichoke Casserole

 

Ingredients

  • 1/2  cup chopped carrot (1 medium)
  • 1/2  cup chopped red sweet pepper (1 small)
  • 1/4  cup sliced green onion (2)
  • 1  tablespoon butter or margarine
  • 1  10.75-ounce can condensed cream of chicken soup
  • 1  8- to 9-ounce package frozen artichoke hearts, thawed and cut up
  • 1-1/2  cups chopped cooked turkey or chicken (see tip)
  • 1  cup cooked long grain rice or wild rice
  • 1/2  cup shredded mozzarella cheese (2 ounces)
  • 2/3  cup milk
  • 1/2  teaspoon dried thyme, crushed
  • 2  slices bacon, crisp-cooked, drained, and crumbled
  • 3  tablespoons grated Parmesan cheese

Directions

1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.

2. Bake, covered, in a 350° degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.

3. Make-ahead directions:Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350° oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.

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Three Bean Salad

Three Bean Salad

Three Bean Salad

It’s Super Bowl weekend and I had 3 potlucks to attend.  I made Three Bean Salad on Friday for a HUGE potluck at work.  We fill conference room 1 with all kinds of meat and cheese creations.  I thought that I should try and bring a veggie.  I made a double recipe, which was probably too much, since it lasted two potlucks. 

I like this salad because it is filling, but also very tasteful.  I think the salty taste is great with the beans.  Also, the onions are my favorite because they add crunch to the “mushy” beans.  Three bean salad is also a favorite of my mom’s.  It can be made in all seasons and it takes less than 10 minutes.

Ingredients:

  • 1 can (16 oz.) green beans, drained
  • 1 can (16 oz.) waxed beans, drained
  • 1 can (16 oz.) kidney beans, drained
  • 1 med. red or sweet white onion, sliced thin
  • 3 tbsp. sugar or sweeten to taste
  • 1/4 c. vinegar

Mix first three ingredients, then layer onion in. Mix sugar and vinegar together and pour over salad. Refrigerate overnight.

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