 Irish Festival July 23-25 
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RICK'S RECIPES
Easy Beef & Mushroom Noodle Bake(Beef Council) Ingredients 1. 1 package (about 17 ounces) refrigerated fully-cooked beef tips with gravy 2. 1/3 cup dairy sour cream 3. 1 tablespoon reduced-sodium soy sauce 4. 1 teaspoon minced garlic 5. 1/2 teaspoon dried thyme leaves 6. 3 cups cooked egg noodles 7. 2 cups frozen mixed vegetables, such as corn, carrots and green beans 8. 8 ounces sliced button mushrooms 9. 1 cup french-fried onions Instructions 1. Heat oven to 400°F. Spray 11 x 7-inch glass baking dish with nonstick cooking spray. Remove beef tips with gravy from package and place in prepared baking dish. Add sour cream, soy sauce, garlic and thyme; mix well. Stir in noodles, frozen vegetables and mushrooms. Cover with aluminum foil. 2. Bake in 400°F oven 35 minutes or until heated through. Top with french-fried onions. Bake, uncovered, 3 to 5 minutes or until onions are lightly browned. ----------------------------------------------------------------------------------------------------------------------------- Beef & Parmesan Pasta(Beef Council) Ingredients 1. 1-1/2 pounds ground beef 2. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth 3. 1 can (15-1/2 ounces) Italian-style diced tomatoes, undrained 4. 2 cups uncooked bow tie pasta 5. 2 cups sliced zucchini (1/4-inch) 6. 3/4 cup grated Parmesan cheese
Instructions 1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; set aside. Pour off drippings. 2. Combine broth, tomatoes and pasta in same skillet, pushing pasta into liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently. Stir in zucchini; continue cooking 5 minutes or until pasta is tender. 3. Return beef to skillet. Stir in 1/2 cup of the cheese; heat through. Sprinkle with remaining 1/4 cup cheese before serving. _____________________________________________________________________________________ Beef Bourguignonne(Beef Council) Ingredients 1. 2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces 2. 4 slices bacon, chopped (about 4 ounces) 3. 1/4 cup all-purpose flour 4. Vegetable oil 5. 1 teaspoon salt 6. 1/4 teaspoon pepper 7. 1/2 cup beef broth 8. 2 cups Burgundy or other dry red wine 9. 2 tablespoons tomato paste 10. 1 tablespoon minced garlic 11. 2 teaspoons dried marjoram leaves, crushed 12. 8 ounces baby carrots (about 1-3/4 cups) 13. 8 ounces fresh pearl onions, peeled or frozen pearl onions 14. 8 ounces mushrooms, cut in half if large 15. Chopped fresh parsley (optional) Instructions 1. Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings. 2. Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings. 3. Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour. 4. Add carrots and onions to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 30 minutes. Stir in mushrooms; continue simmering, covered, 10 to 15 minutes or until beef and vegetables are fork-tender. 5. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.
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Southwest Beef and Chile Pizza
1 pound ground beef
1/4 tsp salt
1 package(16ozs)thick prebaked pizza crust(12-inch diameter)
1 cup prepared thick-and-chunky salsa
2 cups shredded Mexican cheese blend or Monterey Jack cheese
1 can(4 ozs) diced green chilies, drained well
2 small plum tomatoes,seeded,coarsely chopped
1/3 cup thinly slivered red onion
2 tablespoons chopped fresh cilantro
Heat oven to 450 deg.
Heat large nonstick skillet over medium heat until hot. Add ground beef;cook 8-10 minutes, breaking into 3/4 inch crumbles , stirring occasionally. Remove from skillet with slotted spoon;season with salt.
Place pizza crust on ungreased pizza pan or large baking sheet. Spread salsa evenly on crust; sprinkle with 1/2 of cheese. Top evenly with beef, chilies, tomatoes and onion. Sprinkle with remaining cheese.
Bake in 450 deg oven 11-13 minutes or until topping is hot and cheese is bubbly. Sprinkle with cilantro;cut into 8 wedges. Serve immediately.
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Beef Chili'n Cheddar-topped Potatoes
---credit the Beef Council
1-1/2 lbs ground beef
4 medium baking potatoes(8oz each)
1 Tbl chili powder
1/2 tsp salt
1 can(15 oz) hot chili beans,undrained
1 cup shredded mild Cheddar cheese
salt and pepper
1/4 green onions
1/2 cup shredded mild cheddar cheese
Instructions
Pierce potatoes in several places. Microwave on high 11-13 minutes or until tender, rearranging once. Let stand 5 minutes.
Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8-10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in chili powder and 1/2 tsp salt.
Add beans and 1 cup cheese; cook and stir until heated through.
Cut a slit lengthwise in potatoes; fluff potatoes with fork. Season with salt and pepper, as desired. Spoon beef mixture evenly over potatoes
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Autumn Beef and Cider Stew
2 pounds beef for stew,cut into 1 to 1 1/2 inch pieces
2 slices bacon, cut into 1/2 inch pieces
1 tsp salt
1/2 tsp pepper
1 can (10-1/2 ounces) condensed French onion soup
1 cup apple cider
1 pound sweet potatoes,peeled, cut into 1-inch pieces(about 3 cups)
1/3 cup unsweetened dried cranberries
Cook bacon in stockpot over midium heat unti crisp; remove with slotted spoon to paper-towel-lined plate. Brown 1/2 of beef in bacon drippings over medium heat;remove from stockpot. Repeat with remaining beef;season with salt and pepper.
Return beef and bacon to stockpot. Add soup and cider;bring to a boil. Reduce heat;cover tightly and simmer 1-3/4 hours.
Add sweet potatoes and cranberries to stockpot;bring to a boil. reduce heat;continue simmering covered,20-30 minutes or until beef and potatoes are fork-tender.
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Pumpkin Fritters
1cup pumpkin puree
1egg,lightly beaten
1cup all-purpose flour
1tsp baking powder
1tsp curry powder
1tsp salt
4cups vegetable oil for frying
In a mediuim bowl,combine pumpkin,egg,flour,baking powder, curry powder, and salt. Mix until smooth.
Heat oil in a deep saucepan to 325 degrees. Drop batter by spoonfuls into hot oil. Fry until golden brown,about 2 minutes. Remove with a slotted spoon, and serve immediately. Serve with Riesling.
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Pumpkin Turkey Chili
1 Tbl vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic,minced
1 pound ground turkey
1(14.5 ounce) can dinced tomatoes
2 cups pumpkin puree
1 1/2 Tbl chili powder
1/2 tsp ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
Heat oil in a large skillet over medium heat, and saute the onion, green pepper,yellow pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. reduce heat to low, cover,and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream. Serve with Zinfande
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Mini Meatball And Vegetable Soup
Ingredients
1. 1 pound ground beef (80% to 85% lean)
2. 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
3. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
4. 1/2 cup water
5. 1/4 cup Italian-style dry bread crumbs
6. 2 tablespoons water
7. 3 cups frozen vegetable blend (such as green beans, corn and peas)
8. salt and pepper
Instructions
1. Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
2. Meanwhile combine ground beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 32 one-inch meatballs.
3. Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes. Season with salt and pepper, as desired.
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Heart Healthy Burrito
•4 (10 inch) whole wheat wraps
•2 cups grilled chicken strips, pre-cooked refrigerated or frozen •1 1/3 cups brown rice, microwaveable •1 1/3 cups broccoli, microwaveable •2 cups Cheddar cheese, shredded DIRECTIONS: 1.Cook chicken strips, brown rice and broccoli according to each of their package instructions. Reserve hot.
2.Warm tortillas in a microwave for 10 seconds 3.To build 1 burrito: place 1/2 cup of chicken in the bottom third of each tortilla, followed by 1/3 cup of brown rice, then 1/3 cup of broccoli 4.Evenly sprinkle 1/2 cup of cheese over the broccoli 5.Repeat steps 1 through 4 using remaining tortillas and ingredients. 6.Roll each tortilla into a burrito, forming a larger size burrito. Cut each burrito in half, on an angle, and serve hot -----------------------------------------------------------------------------------------------------
Citrus Chicken and Rice •4 skinless, boneless chicken breasts
•1 3/4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic) •1/2 cup orange juice •1 cup (uncooked) regular long-grain white rice •3 tablespoons chopped fresh parsley •Orange slices DIRECTIONS: 1.Cook chicken in nonskillet over medium-high heat 10 minutes or until browned. Set chicken aside.
2.Add broth, orange juice, onion & rice. Heat to a boil. Cover and cook over low heat 10 minutes. Return chicken to skillet. Replace cover. 3.Cook 10 minutes or until chicken is done. Stir in parsley and top with orange slices. ---------------------------------------------------------------------------------------------------- Cuke Sandwiches
•1 (8 ounce) package cream cheese, softened
•1/2 cup mayonnaise •1/4 light sour cream •packet of Hidden Valley Ranch Dressing •2 loaves French bread, cut into 1 inch slices •2 medium cucumbers, sliced •lemon pepper DIRECTIONS:
----------------------------------------- Zucchini Pineapple Bread
DIRECTIONS:
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