recipes

__**Sweet Potato Casserole**__

3 cups cooked mashed sweet potato (I use canned sw pot) 1/3 c margarine 1/4 c milk 1 tsp vanilla 2 eggs Mix real well 1 c coconut 1 c dark brown sugar (I use light brown sugar as well) 1/3 c flour 1/3 c melted margarine 1 c chopped pecans
 * Ingredients**
 * Topping**:

Bake at 375 for first 15 -20 covered and then the last 5 min. (or till golden brown).


 * __Sue's Spaghetti and meatball, sausage recipe__**

Ingredients

1 lb of ground beef per 4 people 1/4 cup bread crumbs **__or__** 1 slice of bread, wet and squeezed out 1 egg per 1 lb of ground beef salt and pepper minced garlic-- 2 cloves or 1/2 to 1 tsp garlic powder per 1 lb of ground beef or
 * __Meatballs__**:

Mix the above ingredients together. Make meatballs whatever size you like. 1 package of Italian mild sausage-- feeds 6 In a large pan, place all of the sausage links or link in it and prick each sausage(s) a few times with a fork. Brown both sides. Remove and set aside. Next, add meatballs to the pan and brown each side....I would recommend pan frying over oven browning for flavoring reasons. Remove the meatballs as they brown and set aside.

While the meatballs are browning you can start the sauce. Place 2 tablespoons of olive oil or vegetable oil in the center of a 4 Quart pan---make sure this has a lid. Take 2 - 4 garlic cloves, and either peel and slice or use a garlic press and place in the middle of the oil and heat med-high. Make sure you watch this carefully because the garlic can brown pretty fast. Make sure you cook garlic to golden brown color. 28 oz can crushed tomatoes 6 oz. can of tomato paste 12 oz of water using the can from the tomato paste --- 2 As soon as the garlic is golden color, add the crushed tomatoes, tomato paste and water. Then add 1 - 2 tablespoons of Basil or Oregano or both. Add 1 - 2 tsp of salt.....taste to make sure that is enough.
 * __Sauce:__**

Once you have stirred all the sauce ingredients in and blended well, add the sausage and meatballs......cover with the lid, bring to a boil and then lower heat to a soft simmer. Cook for at least 1 hour.

Cook Pasta according to directions. This same recipe can be used for making Lasagna....you would need lasagna noodles, ricotta cheese, and mozarella cheese for additional ingredients.


 * __Sue's Enchiritos__**

Ingredients

Flour Tortillas 1 lb ground beef 1 package taco seasoning 1 can refried beans Hatch's brand Enchilada sauce--medium or mild 1 container sour cream Cheddar Cheese

Ground the beef and drain, add it back to frying pan, next add taco seasoning to the beef and follow the directions on the package and then add refried beans. You may need to add a little more water than on directions. Open the can of enchilada sauce and add 1/4 of the can to the bottom of a 9 x 13 pan--spread around covering the bottom of the pan. Set aside. To assemble enchiritos: Take one tortilla and add a large slotted spoonful of the meat mixture down the center of the tortilla. Add sour cream also covering the meat mixture and roll up. Add this to the 9x13 pan and continue adding to the pan side by side. The pan usually fits about 6.After you have filled the 9x13 pan, pour the remaining enchilada sauce on top of the enchiritos covering every inch of the tortilla to keep the tortillas from drying out. Lastly, add cheese to the top of the enchiritos. Cover with foil and bake. Bake for 30 - 40 minutes on 400. From start to finish this meal takes about an hour.


 * Marilyn's Meat Sauce (from Troye)**

6 big cloves garlic minced1 big onion, (or more if you like) chopped fine 3 (28 oz) cans dice tomatoes 12 oz tomato paste 44 oz tomato sauce (29 oz and 15 oz can) 1.5 C water 2 TB +1 tsp parsley 1.5 tsp thyme 1.5 tsp oregano 1 tsp marjoram 1 TB + .5 tsp basil 1 tsp salt 1.5 tsp pepper 2 tsp sugar 3 to 4 lbs ground meat, cooked. My mom uses 5 lbs, but I use 3 as I like more gravy. Your preference.

Use a big pot - it makes a lot. Saute onion and garlic in a little olive oil. Add everything else, except meat. I swish the water in the tomato sauce and paste cans before adding to pot to get all of the stuff out. Heat til bubbly/Cook on low, covered, for at least one hour - more is better. Add meat and cook a bit more. My mom adds a cup of Parmesan after 2 hours, but that is not how I made it for you guys. I prefer to sprinkle mine on top at the table... Troye

**Leslie’s Layered Mexican Casserole** Makes 4 servings

¾ lb. extra-lean ground beef 1 (10 oz.) pkg. frozen corn 1 onion, chopped 3 wheat or white tortillas (8-inch) 1 green pepper, chopped ½ cup sour cream 2 tsp. chili powder ¾ cup sharp cheddar cheese, divided 1¼ cup salsa

Heat oven to 375 degrees. Brown meat with onions and green peppers in a large skillet on medium-high heat. Stir in chili powder; cook 1 minute. Add salsa and corn; mix well. Simmer 5 minutes. Spread 1 cup meat sauce onto bottom of 8 or 9 inch square baking dish; top with tortilla (sliced into 8 pieces and placed evenly on top of meat sauce), ½ cup meat sauce, sour cream and ¼ cup cheese. Cover with second tortilla, 1 cup of remaining meat sauce and ¼ cup of remaining cheese; top with remaining tortilla and meat sauce. Cover with foil. Bake 25 minutes or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 minutes or until melted.

1 lb red beans (red kidney beans) 1 lb ham steak (in the sealed bag), cut into small pieces. I cut the fat off and discard. 1 package ham shank (2 or 3 in container) 6 cups water 1 large onion, chopped 1 cup celery, chopped 2 cloves garlic - or more if you like 1 tsp salt 1/2 tsp black pepper 1/4 red pepper - more if you like spicy 2 bay leaves 1 tsp thyme 1 tsp parsley
 * Red Beans from Troye**

Soak beans overnight in water. Discard water and rinse before cooking.In Dutch oven (7 qt pot), saute onions, celery and garlic in about a TB of oil until soft. Throw everything else in- meat, spices, water and bring to boil. Cover and lower heat.Cook until soft, stirring occasionally. When the beans are fairly soft, take the cover off and let the water cook down until it is the consistency you like. When you take the lid off, take out the shanks, and pull the meat off. Return meat to pot and discard the bones.

(based on a recipe from the "More with Less" cookbook)
 * Marti's Pakistani Keema Aloo**

3 Tbsp butter 1 cup chopped onion 1-2 cloves minced garlic 1 lb. ground beef 1 T. curry powder (any kind; I use ordinary red curry from the grocery store) 1.5 t. salt dash of pepper, cinnamon, ginger, and tumeric 2 c. cooked tomatoes (any kind) 2 potatoes, diced (I use sweet potatoes/yams) 2 c. frozen beans or peas

- In a large skillet or cooking pot, saute the onion and garlic in the butter. - Add the ground beef and cook, stirring, until meat is browned. - Add remaining ingredients. - Cover and simmer for 25 minutes or until the potatoes have softened.

Serve with rice. Top with coconut if you like. Makes 5-6 servings.

Servings: 4 (so, double or triple it for a bigger group!) 1 to 1.5 cups of rice (250g rice = 8.8 oz) 1 T. oil 1 T. lemon juice 1 tsp salt 1 packet Parampara biryani spice mix* 1 pound of chicken (400g chicken = 14 oz) ½ cup plain yogurt (100g) 1 T. butter, melted 1 T. milk ¼ tsp turmeric (if you have it on hand) ½ cup cashews ½ cup raisins
 * Marti's Chicken Biryani – Parampara recipe **
 * Ingredients:**

**Instructions:** 1. Combine rice and water (1.5 to 2x as much as the rice) with oil, lemon and salt. 2. Bring rice mixture to boil, then reduce heat and simmer into ¾ done (10-15 minutes). 3. Remove rice from heat and pour off excess water (important). 4. Meanwhile, defrost the chicken (if necessary) and chop it into chunks. 5. In a larger pot, combine spices, chicken, yogurt, and 2 cups of water. Mix well. 6. Cover and cook chicken mix over medium heat for 15-20 minutes. 7. Spread rice on top of chicken mixture in an even layer; pat it down with a spatula. 8. Combine butter, milk and turmeric. Mix and pour on top of rice mixture. 9. Add cashews and raisins. Do not stir. 10. Cover and cook over low heat for 8-10 minutes or until most liquid is absorbed by rice.

* Available in Littleton at the Indian Market in the North section of the shopping center on the NE corner of University and County Line. Spice packets are along the back wall.


 * Cranberry Meatballs **

Mix the following in a large bowl: 2 lbs hamburger 2 large eggs 1/3 cp dry breadcrumbs 1 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp thyme

Roll into small meatballs and brown them in a skillet. Do not cook through and through.

In a crockpot or dutch oven mix the following:

1 16 oz can of jellied cranberry sauce 1 12 oz jar of chili sauce 1/4 cp orange marmalade 1/4 cp water 2 TBLS soy sauce 2 TBLS red wine vinegar 1 tsp dried red pepper flakes

Mix these together well. Add the meatballs and stir so the sauce is covering the meatballs. Cook until the pink in the meatballs is gone.

[|creative cooking]