Ranch Potatoes
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Makes: 8 servings
Prep Time: 15 min
Bake Time: 30 minutes
Ingredients:
6 cups potatoes, sliced
1 103/4 ounce Campbell's cream of celery soup
1 cup milk
1 8-ounce bottle Hidden Valley Ranch dressing
1/4 cup onion, chopped
1/3 cup sweet green pepper, chopped
1 teaspoon salt
31/2 ounces Pepperidge Farm Herb seasoned stuffing
Instructions:
1. Combine all ingredients and place in a 8"X15" pan and bake at 350 degrees for one hour.
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| Ranch Potatoes |
I made these appetizers for Christmas and they were crowd pleasers for my Greek family!
Greek Cups
Source: Sandra Lee Semi-Homemade Comfort Food
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Makes: 30 cups
Prep Time: 30 min
Bake Time: 16 minutes
Ingredients:
Nonstick butter-flavor cooking spray
15 sheets frozen phyllo dough, thawed
1 box (10-ounce) frozen chopped spinach, thawed and well drained
1 container (4-ounce) crumbled feta cheese
1/4 cup pitted kalamata olives, chopped
1 egg
1/4 cup plain yogurt
1 tbs Greek seasoning
2 tsp lemon juice
Instructions:
1. Preheat oven to 350 degrees. Spray 30 muffin cups with cooking spray; set aside.
2. Unroll phyllo dough. Lay one sheet of phyllo tough on a flat surface. (Keep remaining phyllo covered with a clean dish towel as you work). Spray an even layer of cooking spray over entire sheet and top with another phyllo sheet. Continue with four more phyllo sheets to make a six-layer stack. With a sharp knife, cut phyllo stack into 12 squares. Press each phyllo square into a muffin cup. Repeat with another six sheets. Halve the remaining three phyllo sheets crosswise. Use halved sheets to make another phyllo stack; cut this stack into six squares and press each into a muffin cup.
3. Bake for 8 to 10 minutes. Remove and set aside.
4. In a large bowl, combine spinach, feta cheese, olives, egg, yogurt, Greek seasoning, and lemon juice until well mixed. Spoon about 1 tablespoon spinach mixture into each phyllo cup. Bake for 8 to 10 minutes more or until heated through. Serve immediately.
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| Greek Cups |
Another rice and beans recipe since I loved my red beans and rice recipe! This one has lots of protein, fiber, and iron and not to mention, is gluten free and vegetarian!
Black Beans and Rice
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Makes: 4 servings
Total Time: 30 min
Ingredients:
2 1/4 cup water
1 cup rice
1 tbs olive oil
1 clove garlic, minced
4 tablespoons salsa
2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes
Instructions:
1. Place the water in a saucepan and bring to a boil. Add the rice, cover; and cook over low heat for 20 minutes, or until most of the water is absorbed. Remove from the heat and let stand for 5 minutes, or until all the water is absorbed.
2. Meanwhile, place the olive oil in a saucepan over medium heat and add the garlic. Cook for 2 minutes and add the salsa.
3. Drain the beans and add to the pan. Add the tomatoes with their juice and stir well.
4. Cook for 15 minutes or until most of the liquid is absorbed, and serve hot over the rice.
