Fairmount Ravine Preservation Group

Baja Beef Enchiladas

This is a family favorite in our home!

INGREDIENTS:

1 lb. lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 16 oz. can mexican style stewed tomatoes, drained & coarsly chopped
1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 3/4 cups picante sauce (mild, medium or hot)
1 1/2 teaspoon ground cumin
2 cups (8 oz) shredded Monterey Jack Cheese
1 pkg. fajitas tortillas

Optional toppings: sliced olives, diced avacado or guacamole, chopped tomatoes, sour cream, salsa

INSTRUCTIONS:

Brown meat with oneion and garlic; drain. Add tomatoes, spinach, 1/2 cup of the picante sauce, cumin and salt. Bring to a boil, reduce heat, cover and simmer 5 minutes. Stir in one cup of the cheese.

Spoon about 1/3 cup of the mixture down the center of each fajita, roll up and pace seam side down in an ungreased 9x13'' baking dish. Pour remaining picante sauce evenly over the fajitas.

Bake uncovered at 350 degrees for 15 minutes or until hot. Sprinkle with remaining cheese and return to oven until melted. Top as desired.

By Lanette Masseth

Beef Spagetti Pie Ole'

This recipe is awesome and everyone loves it!

INGREDIENTS:

FOR THE CRUST:
7 oz. pkg. spaghetti
1/3 cup shredded Monterey Jack cheese
1 egg
1/4 teaspoon salt
1/4 teaspoon garlic powder

FOR THE MEAT SAUCE:
1 lb. hamburger
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon ground cumin
1 10 oz can mexican style tomatoes, undrained
3/4 cup sour cream
1 cup shredded Monterey Jack cheese

(Total amount of cheese is about 12 oz. unshredded.)

INSTRUCTIONS:

FOR THE SHELL:
Cook pasta according to pkg. directions, drai well. Whisk together 1 egg, 1/4 teaspoon salt and 1/4 teaspoon garlic powder. Toss together the egg mixture, 1/3 cup of the cheese and pasta; arrange in a 10 inch pie dish, pressing up the sides to form a 'shell'. ( I have found it helful to mix the ingredients over the stove on low heat ) Set aside.

FOR THE MEAT SAUCE:
Brown hamburger, pour off fat, add 1 teaspoon garlic powder, 1/4 teaspoon salt and 1/2 teaspoon cumin. Stir in the tomatoes and bring to a boil; cook, stirring occasionally until liquid has almost evaporated. Stir in the sour cream and heat through. Spoon mixture into the pasta shell, leaving a 1'' border around the edge. Place cheese over the meat mixture.

Bake in a preheated 350 degree oven 15 minutes or until heated through. To serve, cut into wedges. Delicious with garlic bread and Caesar Salad!



By Lanette Masseth

Stuffed Green Peppers

This is an old favorite of my mother's.

INGREDIENTS:

8 medium green peppers, washed and tops cut off to form a 'cup'. Dice leftovers and set aside.
1 1/2 cups rice cooked for 10 minutes
1 lb. hamburger
1 can cream of chicken soup
salt & pepper to taste

DIRECTIONS:

Mix partially cooked rice, hamburger and leftover diced peppers in a large bowl. Add salt & pepper to taste. Fill pepper cups with the rice/hamb miture. Place in a large covered casserole. Mix soup with one can water and pour over stuffed peppers. Cover and bake at 250 degrees for 45 minutes to an hour, until peppers are tender.

By Lanette Masseth

Scalloped Corn

This is a fabulous addition to the traditional Thanksgiving Dinner menu!

INGREDIENTS:

1 beaten egg
1 cup milk
1 1/2 cups (about 28) coarsly crushed saltine crackers, divided
1/4 cup finely chopped onion
3 tablespoons chopped pimento
1/3 teaspoon salt
1 tablespoon melted butter
1 17 oz. can cream-style corn

DIRECTIONS:

Combine egg, milk, 1 cup cracker crumbs, salt, and a dash of pepper. Stir in corn, onion and pimento, mix well. Put into a 2 quart bakig dish. Toss remaining crumbs in th emelted butter. Sprinkle over corn mixture. Bake uncovere at 350 degrees for 1 hour or until a knife inserted in the center comes out clean.

By Lanette Masseth