Go Big Red Recipes For Sept. 25

[Roxy]

Cavatini:

 

¼ lb. spiral noodles

¼ lb. shell noodles

¼ lb. wheel noodles

½ lb. hamburger

½ lb. Italian sausage

1 green pepper, sliced thin

1 onion, sliced thin

2 (32 oz. each) jars spaghetti sauce

½ lb. pepperoni, sliced thin

1-2 cans mushrooms

8 oz. Mozzarella cheese (shredded)

8 oz. Parmesan cheese (shredded)

 

Method:

Cook pastas together or separately according to package directions.

 

Brown ground beef, sausage, onions and pepper together. Drain excess fat. Add sauce and heat.

 

In a 11 X 13 pan, sprayed with Pam cooking spray, layer pasta and sauce. Top layer with 1/3 of the pepperoni, 1/3 of the mushrooms and 1/3 of the cheeses. Make about 3 layers and top with cheese. Bake at 350 degrees for about 45 minutes or until cheese is melted.

 

Slow Cooker Carnitas

 

3 lb pork shoulder or pork butt

4 cups hot chicken broth

2 Tbs granulated garlic powder

2 Tbs onion powder

2 Tbs ground cumin

1 Tbs ground coriander

1 Tbs medium hot chili powder

1 tsp ground black pepper

1 Tbs lime juice

 

Add hot chicken broth to slow cooker.

Add spices and lime juice and mix well.

Add pork to slow cooker

Cover and cook on High for 4 to 6 hours.

If possible, stir about once an hour.

Shred meat into cooking sauces when done.

 

Serve with tortillas, taco chips, refried beans,

salsa, etc

 

Hot and Spicy Chile Cheese Dip:

 

1 tablespoon vegetable oil

1/2 cup chopped onion

2 cans (4 oz.s each) chopped mild green chile peppers

1 can (14.5 oz.s) Mexican style stewed tomatoes

1 lb. Velveeta Cheese (American Cheese), shredded or cubed

 

Heat oil in a skillet; sauté onion until tender. Add chile peppers and tomatoes; bring to a boil. Add cheese. Pour mixture into slow cooker and cook on LOW heat for 2 hours.

 

Serve with tortilla chips.

 

Pizza Macaroni Bake:

 

2 boxes velveeta shells and cheese

 

2 lbs ground beef

 

1 diced onion

 

1 diced green pepper

 

2 jars pizza sauce

 

1 pkg sliced pepperoni

 

4 cups grated cheddar cheese

 

4 cups grated mozzarella cheese

 

 

 

Cook shells and cheese according to package directions. Place in bottom of casserole pan. Brown ground beef, onion and green pepper until tender. Drain. Add pizza sauce, simmer 10 minutes. Ladle half of meat sauce onto shells and cheese, lay pepperoni on top, sprinkle with 2 cups of each of the cheeses. Top with rest of meat sauce and cheeses. Bake at 350 for 30 minutes or until cheese is melted and browned a bit.

 

Dirty Rice:

 

5 cups water, chicken or beef broth

2 packages Zatarain's Dirty Rice or Jambalaya Mix

2 1/2 pounds ground round

3 to 4 pounds spicy smoked sausage

3 bunches chopped green onions, with tops

Minced garlic or garlic powder to taste

1 small finely chopped green pepper (optional, i leave it out because not everyone likes green pepper)

Crushed red pepper to taste

 

 

Bring broth to a boil. Add dirty rice mix, stir; return to boil. Cover, reduce heat and simmer 20 minutes. Remove from heat and set aside for 20 minutes.

 

Pour cooked rice mix into very large bowl.

 

Brown ground round with onions, salt and pepper to taste, garlic, green pepper (optional) and crushed red pepper flakes. Do not drain.

 

Cut sausage into 1/2 inch slices and then again in half or into quarters. Brown and drain.

 

Mix all together in bowl with rice and let set as long as possible for flavors to blend in, then adjust seasonings to taste. Maybe reheated before serving if desired.

 

This makes enough to fill 2 gallon size freezer bags & it freezes well.

 

Baked Fish:

 

Baked Fish ~ yield 4 servings

 

1 pound white fish (add some scallops, shrimp or a mix, if desired)

1 stick margarine, melted

12 crushed Ritz crackers (1/2 cup)

1/4 cup bread crumbs

1/2 teaspoon lemon juice

Oregano, white pepper and Parmesan cheese to taste

 

Preheat oven to 450º. Cut the fish into bite-size pieces and layer in a casserole dish. In a large bowl, combine all the other ingredients with the melted margarine and spread over the fish. Bake for 20 minutes.

 

Cheddar Jalapeno Dip:

 

Dippers:

 

4 medium russet potatoes

2 tablespoons olive oil or vegetable oil

1 teaspoon chili powder

1/2 teaspoon garlic powder

 

Cheddar Jalapeno Dip:

 

1/3 cup sour cream

1/3 cup mayonnaise or salad dressing

1/4 cup finely chopped tomato

1 ounce (1/4 cup) finely shredded extra-sharp Cheddar cheese

1 to 2 jalapeno chiles, seeded and finely chopped

2 tablespoons sliced green onions

Whole peppers for garnish, if desired

 

Preheat oven to 450 degrees F. Line a 15 x 10 x 1-inch baking pan with foil; spray foil with nonstick cooking spray.

 

Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. Place in sprayed foil-lined pan.

 

Bake for 20 to 30 minutes or until tender and golden brown, turning once.

 

Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.

 

Serve potato dippers with Cheddar Jalapeno Dip; garnish with whole peppers, if desired.