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Spicy Rice and Tomatoes

Recipe Source: Mom

Prep/Cooking Time: cooking: 30 mins

Ingredients:

1 cup water
3/4 cup uncooked rice
1/4 cup minced onion
1 16 oz can tomatoes
1-1/2 tsp Worcestershire sauce
1-1/2 tsp mustard
1 tsp chili powder
1/2 tsp salt
1 cup tomato sauce

Directions:

Combine all ingredients in a large pot. Cook over a low heat; simmer for 30 minutes, stirring occasionally.

Suggestion: add a can of Rotel to add a little extra heat to this dish!

Greek Pasta Salad

Recipe Source: Flavorite noodle package

Ingredients:

1 (3.5 oz.) can whole black olives
1-1/2 tsp dried oregano
1/2 cup chopped green onion
1-1/2 tsp dried basil
3/4 cup crumbled feta cheese
1-1/2 tsp garlic powder
1 cup red bell peppers, cut into strips
1/2 cup red wine vinegar
15 cherry tomatoes, cut in half
1/2 cup olive oil
3/4 tsp white sugar
3/4 cup pepperoni slices, cut into strips
3 cups fresh mushrooms, thickly sliced
12 oz. cooked Elbow Macaroni

Directions:

In a large bowl, whisk together oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, vegetables, cheese, olives, and pepperoni; toss until all ingredients are well coated.

Cover, and chill 2 hours or overnight.

Makes: 4 servings.

Savory Skillet Lasagna

Recipe Source: Hunt’s tomato label

Prep/Cooking Time: prep: 5 mins / cooking: 25 mins

Ingredients:

1 lb Italian sausage links, casings removed
1 can (28 oz) Hunt’s Whole Peeled Tomatoes, broken into chunks
1 can (6 ox) Hunt’s Tomato Paste
1 Tbsp Italian seasoning
3 cups pasta
2 cups shredded mozzarella, divided

Directions:

Cook pasta according to directions on package.

Cook sausage over medium-high heat in 10-inch skillet until crumbled and no longer pink. Drain. Blend in tomatoes, paste, and seasoning. Simmer for 5 minutes. Remove from pan; keep warm.

Place half of cooked pasta in bottom of skillet. Pour half of tomato-meat mixture over pasta. Sprinkle with 1 cup mozzarella cheese. Top with remaining pasta, tomato-meat mixture, and mozzarella.

Cover and cook over medium heat for 5 minutes or until heated through and cheese melts. Remove from heat; let stand 1 minute.

Chili Tortilla Bake

Recipe Source: Mom

Ingredients:

1 pound ground beef
1 teaspoon (california style if available) garlic salt
2 cans (8 oz.) tomato sauce
1/2 teaspoon oregano leaves
1 can (14 1/2 oz.) black beans, drained and rinsed
6 (8-inch) flour tortillas, divided
1 can (8 3/4 oz.) whole kernel corn, undrained
2 cups shredded cheddar cheese, divided
1 can (4 1/2 oz.) chopped green chilies, undrained
2 tablespoons chili powder
2 tablespoons california style minced onion
1 teaspoon ground cumin

Directions:

Preheat oven to 350° F. In a large skillet, brown ground beet over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies.

Stir in next five (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.

In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.

Bake 30 minutes.

Serves 8.

Hearty Breakfast Skillet

Recipe Source: Velveeta package

Prep/Cooking Time: Prep: 10 minutes / Cook: 12 minutes

Ingredients:

1/2 lb. (8 oz.) bulk pork sausage
6 eggs
2 cups frozen shredded hash brown potatoes
2 Tbsp. water
1 can (10 oz.) diced tomatoes and green chilies, drained (i.e. Rotel)
1/2 lb. (8 oz.) Velveeta, cut up

Directions:

Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes or until potatoes are browned, stirring occasionally.

Top with Velveeta.

Beat eggs and water with wire whisk; pour evenly over ingredients.

Beefy Taco Joes

Recipe Source: Campbell’s soup label

Prep/Cooking Time: 15 minutes

Ingredients:

1 lb lean ground beef
1 can tomato soup
1 cup salsa
1/2 cup shredded cheddar cheese

Directions:

Brown beef. Add soup and salsa. Heat through. Top with cheese. Serve on rolls or buns.

Makes 8 sandwiches.

Substitute: 1/2 can of any flavor Rotel tomatoes for salsa.

Skeleton and Brain Dip

Recipe Source: Kraft Foods website (Halloween section)

Prep/Cooking Time: prep: 20 mins

Ingredients:

Lettuce leaves
1 cup Ranch Dressing
2 cups assorted cut-up fresh vegetables, such as bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets

Directions:

Line small bowl with lettuce leaves; fill with dressing. Place near one end of a large serving platter.

Arrange vegetables in a skeleton shape on platter, using the dip bowl as the head of the skeleton.

Makes 8 servings.