Beef Potato in One, Seafood Maquechoux ,Mexican Pork Stew
- Beef Potato in One
- 2 lbs ground sirloin
- 1 small onion, diced
- 1/2 green pepper, diced
- 1 can diced tomatoes
- 2 bay leaves
- 1 1/3 cups water
- 3 large Idaho potatoes, cut in round slices
- 1 pkg shredded cheddar cheese
- 2 tbsp cornstarch
- Brown beef, onions, peppers. Add salt and pepper to taste. Drain and add 1 cup water, bay leaves, tomatoes; simmer for 15 minutes. Remove bay leaves and add 1/3 cup water with cornstarch for thickening. In another skillet, brown potatoes in a small amount of oil until tender, and then drain. Place potatoes in casserole dish and pour beef mixture over. Add cheese to top and brown in oven at 375 degrees for 10 minutes. Let cool then cut in squares for servings.
- Seafood Maquechoux
- 5 cups fresh sweet corn
- 1/2 cup onions
- 1/2 cup green onions
- 1/2 cup bell pepper
- 1/2 cup celery
- 1/2 cup chopped mushrooms
- 1/4 cup sugar substitute
- 1 large tomato, peeled and diced
- 24 oz evaporated milk
- 3 cups raw fresh seafood
- 1/2 cup butter
- Salt and pepper to taste
-
Saute onions, green onions, bell peppers, celery, and mushrooms in butter until softened. Add corn, syrup, & 12 oz evaporated milk; cook on low-medium heat about 15 minutes. Add seafood and 12 oz evaporated milk. Simmer on low for 10 minutes or until desired thickness. Season to taste. Serve over rice.
Mexican Pork Stew- 1 pound pork tenderloin, cut into 1-inch cubes
- 1 tsp. cooking oil
- l large onion, coarsely chopped
- 1 tsp. minced garlic
- 1 14 1/2-oz. can tomatoes, chopped
- 1 green pepper, coarsely chopped
- 2 tbsp. chopped parsley
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- Salt and pepper (to taste)
Brown pork in oil in skillet. Add onion and garlic and cook, stirring, for 2 minutes. Stir in remaining ingredients. Bring to boil; reduce heat. Cover and simmer 15 minutes.
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