Sounds good! A little nutmeg mixed into mashed potatoes is really quite good. If you left it in, I bet no one would even be able to identify it!
Deb -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Thursday, April 25, 2013 6:26 PM To: cooking-in-the-dark Subject: [CnD] Recipes For the Cooking Group for Friday, April 26. Here are the recipes for our menu tomorrow, for the cooking group I attend monthly. And I'm bringing in the ingredients to make this meal. I'm omitting the nutmeg, because I don't like it! Irish Rover's Unicorn Pub Shepherd's Pie 2 lb Ground beef, lean 1 cup Onion; diced 1 cup Carrots; diced 1 cup Celery; diced 1 2 cup Corn; fresh or frozen 2 Garlic clove; minced Salt; to taste Pepper; to taste 2 Tsp. Nutmeg 8 oz Beef broth 2 Tbsp. Butter; mixed with 2 Tbsp. Flour 2 lb Potatoes; cooked and mashed Butter Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1 1/2 inches deep. Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. smooth potatoes evenly, brush surface with butter. Bake at 325 F for 35-40 minutes. Light Summer Salad Servings: 6 4 roma tomatoes, diced large 1 large cucumbers, diced large ( peel optional) 2 green peppers, chopped ( roasted or raw) 2 red peppers ( roasted or raw) 1 large yellow onions, chopped ( or 6 green onions, sliced) 2 tablespoons chopped fresh parsley 1/2 cup olive oil 1/4 cup red wine vinegar salt and black pepper 1/2 cup feta cheese, crumbled Place tomatoes, cucumber, peppers, onion and parsley in a large bowl. Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake until well blended. Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve. Top with crumbled cheese. No-Bake Chocolate Cheesecake Oreo Crumb Crust to make the Oreo crumb crust, thoroughly mix 1-1/3 cups Oreo crumbs, 1/3 cup melted butter and 1/4 cup granulated sugar, then press the mixture into the bottom of a 10-inch diameter springform pan, and about 3/4 inch up the sides. Bake for 8-10 minutes. Cheesecake 1-1/2 cups semi-sweet chocolate chips 2 250-gm packages cream cheese, softened 2-1/2 cups frozen Cool Whip, thawed 2/3 cup white sugar 1/3 cup butter, softened 1 10-inch Oreo crumb crust Prepare Oreo crumb crust in a 10-inch cheesecake pan using the recipe on the package. Gently heat chocolate chips using microwave or double boiler until melted. In a large bowl beat cream cheese, sugar and butter using electric mixer until smooth. Blend in chocolate by hand, then fold in whipped topping. Spoon into prepared crust, cover and refrigerate. If desired, garnish with whipped cream and/or chocolate chips or chocolate shavings or curls. Also great with raspberry coulis. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
