Pots & Pans PAGE 30
PEOPLES DAILY, SATURDAY 28-SUNDAY 29, SEPTEMBER, 2013
Beef and pea casserole Simple and quick to prepare casserole is a good main recipe or basic recipe to add to your menu. You can double the beef mixture to have a creamier casserole. With a simple garden salad of romaine lettuce, tomato, and cucumbers, it makes a great meal. Ingredients Original recipe makes 8 servings 1 teaspoon kosher salt, divided 1 (16 ounce) packaged rigatoni pasta 1 (10 ounce) can condensed cream of mushroom soup 3/4 cup sour cream 1 (10 ounce) sliced and drained beef chunk 1 cup frozen peas, thawed 1 1/2 teaspoons garlic powder 2 1/2 teaspoons onion powder 1 teaspoon freshly ground black pepper 2 cups freshly grated Parmesan cheese Directions Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of water to a boil. Add 1/2 teaspoon salt and pasta, and cook until soft, about 8 to 10 minutes; drain. Meanwhile, in a large bowl, stir together mushroom soup, beef and peas. Season with garlic powder, onion powder, 1/2 teaspoon of salt and pepper. Stir cooked pasta into beef mixture until well combined. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray. Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool for five minutes, then serve.
Banana breakfast drink Ingredients: 2 small ripe bananas peeled 2 cups of milk 2 tablespoons of honey 1/2 teaspoons of vanilla flavour Preparation:
Place bananas, milk, honey and vanilla in a blender. Cover. Blend until smooth and frothy. Blend at low speed and pour into a highball glass. Garnish with the same type of berries that you chose to make your smoothie. Serve
With Hajiya Ramatu Usman Dorayi