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Bar-B-Q Hot Dogs and Potato Packs
Beef and Hash Brown Casserole
1 20-ounce package refrigerated red potato wedges 4 hot dogs 1 small onion, cut into wedges 1/4 cup shredded cheddar cheese 1/2 cup barbecue sauce
1 30-ounce bag frozen shredded hash brown potatoes 1 teaspoon salt, divided 1 pound lean ground beef 1 cup frozen vegetable seasoning blend (celery, bell pepper, and onion) 1 26-ounce jar pasta sauce 2 cups shredded cheddar and Mozzarella cheese blend
Divide potato wedges among 4 pieces of heavy duty foil (about 18 inches). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly. Grill, covered, over medium heat 10 to 15 minutes or until heated through. Open foil carefully to allow steam to escape. These can also be baked in a 350° oven.
Preheat oven to 375°. Spray a 13-by-9-inch baking dish with non-stick cooking spray. Layer half of potatoes in bottom of dish, sprinkle with 1/2 teaspoon salt. Bake for 15 minutes. Meanwhile, in a large skillet, cook ground beef and seasoning blend over medium high heat until beef is browned and crumbly. Drain. Spoon beef mixture over baked potatoes in dish. Top with remaining potatoes, sprinkle with remaining 1/2 teaspoon salt. Spread pasta sauce over potatoes. Cover and bake for 20 minutes. Uncover and top with cheese. Bake until cheese melts, 10 to 15 minutes more.
Meat Loaf Supper
Pizza Casserole 3 cups rotini pasta 1 pound ground beef 2 14-ounce jars pizza sauce 1/2 cup pepperoni slices 2 cups shredded Italian cheese blend, divided Spray a freezer-safe shallow 3-quart baking dish with non-stick cooking spray; set aside. In a large saucepan, bring 2 quarts water to a boil. Add pasta, cook 4 minutes (pasta will not be completely cooked). Drain well. Let cool 10 minutes. In a large skillet, cook beef over medium-high heat until browned and crumbly, drain. Let cool 10 minutes. In a large bowl, combine pasta, beef, pizza sauce, pepperoni and 1 cup cheese. Spray a sheet of heavy duty aluminum foil with non-stick cooking spray. Place foil, coated side down, over pasta mixture. Seal tightly. Freeze up to 2 weeks. To serve, let thaw in the refrigerator for approximately 12 hours or overnight. Preheat oven to 350°. Bake, covered, for 40 minutes. Uncover and bake until thoroughly heated and cheese melts, 15 to 20 minutes more. If you intend to eat right away you don’t have to freeze and go through all that.
1 egg 2 tablespoons 2% milk 3/4 cup soft bread crumbs 3/4 teaspoon salt, divided 1/2 teaspoon minced onion 1/2 teaspoon dried tarragon 1/2 teaspoon dried thyme 1/4 teaspoon garlic powder 1/8 teaspoon pepper 3/4 pound ground beef 2 thin slices deli ham 1/2 cup shredded cheddar cheese 2 medium red potatoes cut into chunks 2 medium carrots, halved and cut into chunks In a bowl, combine the egg and milk. Stir in the bread crumbs, 1/2 teaspoon salt, onion, tarragon, thyme, garlic powder and pepper. Crumble beef over mixture and mix well. On a piece of heavy duty foil, pat beef mixture into a 9 1/2-by-6 1/2-inch rectangle. Top with ham and cheese. Roll up jelly roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place in an 11-by-7-inch baking dish coated with nonstick cooking spray. Arrange potatoes and carrots around meat loaf. Sprinkle vegetables with remaining salt. Bake, uncovered, at 350° for 30 minutes. Turn potatoes and carrots. Bake 15 to 20 minutes longer or until vegetables are tender. Serves 2.
Illinois Valley Living Recipe Columnist Judy Dyke can be reached in care of this magazine at P.O. Box 340, Princeton, IL 61356.
Bureau County
Senior Center
815-879-3981 • (toll free) 800-554-5955 16 West Marion Street, Princeton, Illinois 61356
www.bcseniorcenter.com 22
Illinois Valley Living