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March 14, 2007

Luciluna's Tortilla Casserole

This recipe comes to us from Luciluna, over at Musings from Luciluna. Well, no - that's not quite right! It actually comes from her other blog, here, also a recipe blog! And while you're in the neighborhood (and especially if you enjoy awesome needlework), you might want to check out her third blog here. And she generously shares her fondest memories with us all right here on her Things I Recall With Gratitude blog. In her spare time (!!) she sings - mostly classical. Would you believe she describes herself as "shy" in her intro?!! Luciluna, whatever it is you think you may be shy of -- it certainly isn't energy, or inspiration for the rest of us! Welcome Aboard, Luciluna - and Thank You!

Serves 4-6
Quick and Easy

3 Tortillas, whole grain
2 cans chopped green chiles
2 eggs
1 1/2 cups (12 ounces) of milk
1 can refried beans (I use fat free)
6-8 ounces low-fat shredded Colby and jack cheeses

Spray the bottom of 2 quart casserole dish with nonstick cooking spray, like Pam. Layer like a lasagna in this order - tortilla, 1/3 can of refried beans, 1/3 of chiles, 1/4 of cheese in three layers, saving the last fourth of cheese for top. Whisk the eggs and milk together. Pour egg-milk mixture over casserole, and top with cheese.

Bake for 35-40 minutes at 325 degrees Fahrenheit. Can be made in a cake pan or a casserole wide enough to accommodate the tortillas.

Serve with sour cream and salsa!

March 4, 2007

Easy Peasy Taco Soup

This is a very easy recipe - many folks have their own version of it. It's easy because other than browning some meat and a bit of onion together and then draining, the only work involved is opening cans and packages and then emptying everything UN-drained into a slow cooker to slow simmer all day! Thus, I sometimes call my version "Dump Soup!" The can sizes are all "normal" sized cans (e.g., not small or individual serving sized, nor large economy sized).

2 pounds lean ground beef
1 large chopped onion
4 oz can diced green chilis (I dice the contents up even finer than it comes)
2 cans corn (remember: DO NOT drain anything!)
4 cans stewed tomatoes (or any combination of diced/stewed/whole canned tomatoes you have on hand equalling 4 cans - I don't often have 4 cans stewed, but can mix & match enough to come up with the equivalent without having to run to the store!)
1 can pinto beans (or black beans, or white beans - whatever will work in this "Southwest" dish!)
1 can kidney beans
1 packet taco seasoning mix
1 packet ranch dressing and/or dip mix
2-3 cups liquid (can be broth, water -- or my favorite -- beer!)

Brown the ground beef and the chopped onion together in a large skillet. Drain. Put meat and onions into a large crock pot (slow cooker). Then just start opening cans and packets and start dumping all into the crock pot! I usually stir after each addition. Then put the lid on, turn on low, and at the end of the day (or a couple hours) voila: Taco Soup!!

Phos' Goulash

Another most excellent recipe from Phos ...

"I had this dish in Germany, the version in Rudesheim was made with dry red wine, Trifles, with wild boar. Most excellent. I have also had it with venison. I chose tri tips for this version because it gets nice and tender. ... Phos"

2 Lbs Tri-tip roast cubed
1 Medium onion sliced thin
2 cups Beef stock (or enough to cover meat in the pot)
1 pinch Kosher Salt
1 Tsp Freshly ground pepper
2 Tbs Sweet or Smokey paprika
2 Tbs Flour mixed with 3 TBS water

Place cubed meat in pot, cover with beef stock. Add onions, salt, pepper and paprika, stir to combine. Bring pot to boil, turn heat down to simmer. Simmer for at least an hour or until meat is tender. Add flour and water mixture to thicken, bring to a boil and then remove from heat.

May be served with Knodels (dumplings) or wide egg noodles.