Country Cooking – August 3


Beef ‘n’ Bean Bake

1 pound ground beef 8 corn tortillas (6 inch), cut

1 can  Beef & Bean Chili 1 inch pieces

3/4 cup Picante sauce 2/3 cup shredded cheddar 3/4 cup water cheese

Heat oven to 400º. Cook beef in skillet until well browned, stirring often to separate the meat. Pour off any fat.

Stir the chili, picante sauce, water, tortillas and half the cheese in the skillet. Pour the beef mixture into a 2-quart shallow baking dish. Cover. Bake for 30 minutes or until the mixture is hot and bubbling. Sprinkle with remaining cheese. 4 servings

Tomato Dill Bread

1 package active dry yeast l tablespoon minced fresh

2 tablespoons sugar parsley

1/2 cup warm water l tablespoon minced fresh

1 1/2 cups chopped peeled dill

tomatoes l tablespoon minced fresh

2 tablespoons vegetable oil oregano

2 teaspoons salt

3 1/2  cups to 4 1/2 cups all purpose flour

3 tablespoons butter, melted

Dissolve yeast and sugar in water; set aside. In blender, puree tomatoes with oil, parsley, dill, oregano and salt. Add to yeast mixture. Add enough flour to make a smooth dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about l hour. Punch down and divide in half; shape into loaves. Place into two greased 8×4 loaf pans. Cover and let rise until doubled, about l hour. Bake at 400º for 15 minutes. Reduce heat to 350º; bake for 25 minutes longer or until done. Brush with melted butter. Yield: 2 loaves.

Granola Bars

5 cups uncooked quick cooking oatmeal

1/2 cup shredded coconut

1/2 cup walnuts

1/2 cup raisins

1/2 cup chocolate chips

1/2 cup honey

1/2 cup corn syrup

1 cup peanut butter

1 teaspoon cinnamon

Combine oatmeal, coconut, walnuts, raisins, and chocolate chips in a large bowl. Chill in freezer until cold all the way through. Heat together honey, corn syrup, peanut butter and cinnamon until you can mix them together, microwave works good. Pour over chilled mix. Mix quickly before chocolate chips melt. Pat into 9 x 13 inch pan sprayed with cooking spray. If bars are cut into 18 equal bars, each bar has 240 calories. Wrap individually or place in a baggie. Servings 18.

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