50+ Lifestyles

Tallarini

• 2 lbs lean ground beef (ground round is great, but lean meat will do)
• 1 med onion, chopped
• 1 green pepper, chopped
• 1 clove garlic, minced
• 1 can fire roasted tomatoes
• 1 can tomato sauce
• 1 cup chopped olives
• 1 can corn
• 1/2 lb Velveeta cheese, cubed
• 1 (10) oz pkg egg noodles, cooked

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Place cooked noodles in the bottom of a large casserole dish. Brown meat and stir in onion, pepper and garlic to fry. Add to the fried mixture the tomatoes, tomato sauce, olives, corn and cheese. Now cover the noodles with the meat vegetable mixture. Bake at 350 degrees for an hour. Cool about 5 minutes before serving.

Macaroni Cheese-Corn Bake

• 1 can cream style corn with liquid
• 1 can whole kernel corn with liquid
• 1 stick butter
• 1 cup macaroni – uncooked
• 1 cup Velveeta cheese, cubed

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Mix all ingredients together. Put in a backing casserole dish with lid to cover. Or you can cover with aluminum foil. Bake at 350 degrees for 45 minutes. Remove cover, stir so that it doesn’t stick to sides, and return to oven to brown, about 10 minutes.

 Cold Pork N’ Bean Salad

• 1 can Pork ‘n Bean
• 1 large tomato cut into small cubes
• 1 medium onion cut in small pieces
• 2 Tablespoons vinegar
• 2 Tablespoons brown sugar
• dash of Worcestershire sauce, or if you want a little kick, make it a hot sauce.

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Combine all of the ingredients and serve cold.

Peach-Cran-Apple Sauce

• 4 cups fresh or frozen cranberries
• 1/4 cup water
• 4 cups sliced peeled cooking apples
• 4 cups sliced peeled firm peaches (frozen peaches will work)
• 1 3/4  cups sugar

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In a covered saucepan, simmer cranberries and water for 20 – 25 minutes or until tender. Press through a sieve or food mill. Return to the saucepan and add the apples and peaches. Cover and simmer for 35-40 minutes. Add sugar and simmer for 5 more minutes, stirring occasionally.

Do Ahead Bran Muffins

• 1 cup boiling water
• 3 cups all bran or bran buds
• 1/2 cup shortening
• 2 eggs
• 1 cups buttermilk
• 2 1/2  cups flour
• 2 1/2 teaspoon baking soda
• 1/2 teaspoon salt

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Poor boiling water over 1 cup of the bran and let stand until cool. Cream shortening and sugar together. Mix in the eggs, buttermilk and cooled bran. Now stir in dry ingredients and remaining bran. Put into muffin cups or tins, about 2/3 – 3/4 full. Bake at 400 degrees 15 to 20 minutes.

Dates, nuts, raisins, etc can be added just before baking

Chicken and Spinach Salad

• 2 cups broccoli florets
• 2 cups cooked chicken, cubed
• 5 oz loose spinach, washed, drained and trimmed
• 1 can water chestnuts, drained and sliced
• 6 slices bacon, cooked and crumbled

Steam broccoli until done, but still crisp. Drain. In a bowl, toss together broccoli, water chestnuts, spinach and bacon.

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Prepare dressing: (or you can use a prepared vinaigrette dressing of your choosing)

• 2 Tablespoons soy sauce
• 1 Tablespoon vinegar
• 1 Tablespoon oil
• 1 teaspoon minced onion
• 1/4 teaspoon sugar
• pepper to taste

Combine dressing ingredients in a jar with a lid. Shake well. Pour over chicken only and marinate for 15 minutes. Then toss chicken and dressing with the vegetables and bacon. Serve.

[Ella can be contacted at ellaweeza@yahoo.com or Ella ñ 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]