Additional Recipes For The Week

Beef and Potato

Ingredients:

1 refrigerated pie crust
3/4 pound deli-sliced roast beef
1 can (8 1/2-ounce size) mixed vegetables (drained)
1/2 cup shredded cheddar cheese, divided
non-stick cooking spray
1 package (20-ounce size) refrigerated mashed potatoes
1 jar (12-ounce size) beef gravy

Directions:

Preheat oven to 425F.
Remove pie crust from box; microwave, in plastic, on HIGH 20 seconds to soften.
Slice roast beef into bite-size pieces; place in microwave-safe bowl. Stir in vegetables and 1/4 cup cheese. Microwave on HIGH 3 minutes to heat.
Meanwhile, press pie crust firmly into pie plate allowing extra to drape over edge. Pinch together any cracks or tears, then coat with cooking spray.
Place potatoes on top of beef mixture and microwave on HIGH 2 minutes to heat. Stir potatoes into beef mixture; then spread over pie crust.
Trim excess pastry and decoratively pinch edge of crust. Or fold extra pastry toward center, free-form style. Sprinkle with remaining 1/4 cup cheese.
Bake 25 minutes or until crust is golden brown. Let stand 5 minutes before cutting.
Place gravy in microwave-safe bowl; microwave on HIGH 1-2 minutes or until hot. Serve gravy with pie

Waldorf Salad

Ingredients:

1 orange

2 cups diced, unpeeled apple

1 teaspoon finely grated orange peel

1/2 cup raisins

1/2 cup thinly sliced celery

1/2 cup chopped walnuts

1/4 cup mayonnaise

1 tablespoon sugar

3/4 cup whipped topping

salad greens or lettuce

Dircections:

Zest orange for the 1 teaspoon grated orange peel; peel and section orange over a bowl to catch any juices. Cut each orange section in half; reserve 1 tablespoon of the collected orange juice. In a bowl combine diced apple, orange peel, raisins, celery, walnuts, and orange pieces. In a separate bowl, blend together mayonnaise, sugar, and reserved orange juice. Fold in whipped topping and gently stir into apple Waldorf salad mixture. Arrange salad greens on serving plates and top with Waldorf salad. Waldorf salad serves 6.

Turnip Salsa

Directions:

1 small or medium turnip or jicama; scrubbed clean with outer skin peeled and discarded; Cut and discard stem/end pieces; grated
1 pinch of crushed red pepper; to taste
Sea salt and fresh black pepper; to taste
1/2 cup fresh cilantro; minced
A drizzle of olive oil
A dash of white balsamic vinegar
1 Cubanelle/Italian pepper; diced
The juice one lime