Go Big Red Recipes For August 13

[Roxy]

Awesome Ham Pasta Salad:

 

8 ounces ziti pasta (about 6 ounces)

1 pound cooked ham, cubed (I used about 1 cup leftover baked)

1 large red bell pepper, cut into 1" pieces (omitted)

1 large green bell pepper, cut into 1 inch pieces (about 1/2 pepper)

1 large red onion, coarsely chopped (1/2 cup cup diced)

15 small sweet pickles, chopped, juice reserved (2 bread & butter stakers)

1 cup cherry tomatoes, halved (one plum tomato, diced)

1 cup mayonnaise (3/4 cup)

1/2 cup sour cream

2 1/2 teaspoons beef bouillon granules (one tsp)

1 tablespoon white vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cloves garlic, minced

 

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

 

2. In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.

 

3. In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

 

 

 

Fiesta Beef Enchilada Casserole

 

Cook Time: 35 minutes

Prep Time: 15 minutes

Yield: Makes 6 servings

 

1 pound 95% lean ground beef

1/2 cup sliced green onions

2 teaspoons minced garlic

1 cup cooked white or brown rice

1-1/2 cups chopped tomatoes, divided

3/4 cup frozen corn, thawed

2-1/2 cups shredded Mexican cheese blend or Cheddar cheese, divided

1/2 cup salsa or picante sauce

12 (6- to 7-inch) corn tortillas

1 can (10 ounces) mild or hot enchilada sauce

1 cup shredded romaine lettuce

 

Preheat oven to 375°F. Spray 13X9-inch baking dish with nonstick cooking spray; set aside.

 

Brown ground beef in medium nonstick skillet 6 to 8 minutes over medium-high heat, stirring to separate meat. Drain fat. Add green onions and garlic; cook and stir 2 minutes.

 

Add rice, 1 cup tomatoes, corn, 1/2 cup cheese and salsa to meat mixture; mix well. Spoon mixture down center of tortillas. Roll up; place seam side down in prepared dish. Spoon enchilada sauce evenly over enchiladas.

 

Cover with foil; bake 20 minutes or until hot. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 cup tomatoes.

 

Source: Easy Home Cooking Magazine

 

 

Red Potato Salad

 

2 1/4 lbs. red potatoes

1/2 cup olive oil

2 Tbsp. Dijon mustard

2 Tbsp. white wine vinegar

2 Tbsp. mayonnaise

1 tsp. garlic powder

Salt and pepper, to taste

1/2 cup chopped red pepper

1/2 cup chopped celery

1/3 cup chopped red onion

 

Scrub and quarter the potatoes. Cook in salted water until just tender. Drain and rinse with cold water.

 

Whisk together the olive oil, mustard, vinegar, mayonnaise, garlic powder, salt, and pepper.

 

In a large bowl, gently fold the chopped vegetables into the potatoes. Add the dressing, tossing to coat. Season to taste.

 

Makes 6 servings

 

 

Peanut Butter Brownies

 

1 cup peanut butter

2/3 cup margarine or butter

1 1/3 cup sugar

1 cup packed brown sugar

4 eggs

2 cups flour

2 tsp baking powder

1 tsp salt

Chocolate Frosting

 

Grease 9x13 pan. Mix peanut butter & margarine till creamy. Gradually add sugars, beating until fluffy. Beat in eggs, one at a time, until well mixed. Set aside. In another bowl, stir together flower, baking powder and salt. Gradually stir flour mixture into peanut butter mixture until well blended. Bake at 350 ° for 35 to 40 minutes. (Until a toothpick inserted comes out clean.)

Cool and frost with chocolate frosting

 

Firecracker Party Mix

 

1/4 cup Worcestershire sauce

4 tablespoons butter or margarine

2 tablespoons brown sugar

1-1/2 teaspoons salt

1/2 to 1 teaspoon ground red pepper (cayenne)

12 cups popped corn (about 1/3 cup unpopped)

1 package (12 oz.s) oven-roasted corn cereal squares

1 package (8 to 10 oz.s) thin pretzel sticks

 

1. Preheat oven to 300 F. In 1-quart saucepan, combine Worcestershire, butter, brown sugar, salt, and ground red pepper; heat over low heat, stirring often, until butter has melted.

[tattooedhusker]

might have to try one of these tonight!