Shepherd's Pie

6-8 large potatoes          
1 lb ground beef
1 lb ground sausage
2 med cans mixed veggies (or small bag of frozen, blanched)
1/4 cream cheese
1/2 sour cream
1 packet beef stew seasoning (or get creative with your own)
2 cans cream of mushroom soup
1/4 cup of flour
dash of salt
1-2 C. milk
2 C. shredded cheese

Preheat oven to 350*

(c) Keytee 2011

1. brown ground beef & ground sausage. Sprinkle with flour to soak up any grease. Sprinkle with seasoning (I use 1/3 of the packet) and mix in cream of mushroom soup. Set aside.
2. Cut up potatoes and boil with a dash of salt until tender.  Drain and mash adding milk until desired consistancy. Stir in cream cheese and sour cream.
3. In 13x9 casserole dish or dutch oven, spread meat mixture in bottom. Cover with mixed veggies. Spread mashed potatoes on veggies.  Top with shredded cheese.
4. Bake for 30 minutes.  Serve with thick slices of Italian bread.

Enchilada

I make these at least a couple times a year. A warning, for as delicious as they are, they can be messy to make if you're like me and fore go using tongs to dip the tortillas. I think it's just more fun to get your hands all sloppy and lickable.

1 lb meat (shredded chicken, ground beef, turkey, shredded pork)
1/2 C. chopped white onion                                            1/2 C. sour cream
2 C. shredded cheddar cheese                                        1/4 tsp. black pepper
1/3 C. chopped green bell pepper                                   2/3 C. water
1 T. chili powder                                                            1 1/2 tsp oregano
1/4 tsp. cumin                                                                2 chopped green chili peppers
1 clove garlic, chopped                                               1 can (15 oz) tomato sauce *
8 corn tortillas, large

*I usually get the kind with diced tomatoes in it.



Preheat oven to 350*

1. In deep skillet cook meat thoroughly, drain any excess grease/fat and return to pan. Stir in onion, sour cream, 1 cup cheese and black pepper.
2. In sauce pan or shallow skillet bring bell pepper, water, chili powder, oregano, cumin, green chilies, garlic and tomato sauce to boiling. Turn down heat and simmer 5 minutes, remove from heat.
3. Dip tortillas in sauce, fill with 1/4 cup meat mix and roll up and lay in 13 x 9 casserole dish or jelly roll pan.
4. Pour remaining sauce over tortillas, top with remaining shredded cheese. Bake for 20 mins.

Stuffed Mushroom Dumplings

3 lbs large mushrooms                                                      2 T. lemon pepper
1 lbs white, new potatoes                                                 1/8 C. brandy  (red wine also works well)
1/2 lb cheddar cheese                                                       2 tsp. baking powder
1/2 lb mozzarella cheese                                                   6 T. shortening
1 1/2 tsp garlic                                                                 1 1/2 C. milk
4 C. flour                                                                         1 tsp salt

1. Mix flour, salt, lemon pepper, brandy/wine & baking powder.  Kneed shortening into it.  
2. Peel & chop potatoes into 1-2" chunks, boil until soft, drain and mash.
3. Grate cheese & mix into potatoes.
4. Wash mushrooms and remove stem.  Fill cap of mushroom with potato.
5. Roll out dough mixture (Step 1) until 5" wide. Cut into squares, wrap around mushroom and pinch to seal.
6. Drop one at a time into boiling water for 15 minutes.  Remove with slotted spoon to drain off water and place in serving dish. ** To get the above effect, drop them into a deep fryer until crispy**

Great served with a salad and side of Alfredo pasta. ( And the remaining brandy/wine.)

Chicken Marsala

4     5oz boneless, skinless chicken breasts
1/8 tsp black pepper
1/4 tsp salt
1/2 C. flour
1 T. olive oil
1/2 C. Marsala wine
1/2 C. chicken stock, fat skimmed from top
1/2 lemon, juice only
1/2 C. mushrooms, sliced
1 T. parsley

1. Mix together pepper, salt & flour.  Coat chicken with the mixture.
2. Heat oil in skillet.  Place chicken in skillet & brown both sides.  Remove & set aside.
    **If serving over rice, start that now**
3. In skillet, add wine & stir until heated.  Add lemon juice, stock & mushrooms. Stir, reduce heat and cook for 10 minutes until sauce is partially reduced.
4. Return chicken to skillet.  Spoon sauce over chicken.
5. Cover and cook 5-10 minutes or until chicken is done.
    ** If serving over pasta, start that now**
6. Place chicken over pasta or rice. Serve sauce over chicken. Garnish with chopped parsley.
  
Makes 4 servings.

Herb Roasted Potatoes

oven 450* F    

1/2 lb unpeeled, cubed potatoes (or halved small potatoes)
3/4 tsp. salt
1 small diced onion
1 T. olive oil
1/8 tsp. ground pepper
1/8 tsp. crushed red pepper
1 T. minced herbs (thyme, tarragon, rosemary)
1 T. parmesan cheese

1. Soak taters with a sprinkle salt for 30 mins. Drain.
2. Towel dry taters. Put in bowl with onion, oil, peppers and herbs. Toss.
3. Spread on cookie sheet,  bake, stirring several times until tender & brown. 20-25 mins.
4. Sprinkle with cheese and serve.

*A great addition is slices of italian sausage.