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BettyG
Ghostly Shepherd's Pie
1 pound lean ground beef
1 medium onion, coarsely chopped (1/2 cup)
2 1/2 cups Green Giant® frozen mixed vegetables
1 (14 1/2-ounce) can diced tomatoes with Italian herbs, undrained
1 (12-ounce) jar beef gravy
1 3/4 cups water
2 tablespoons butter or margarine
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
1/4 cup freshly grated Parmesan cheese
1 large egg, slightly beaten
Heat oven to 375°F. Spray 12-inch skillet with cooking spray. Add beef and onion.
Cook over
medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked.
Drain. Set 12 peas
(from frozen vegetables) aside for garnish. Add remaining frozen vegetables,
tomatoes and gravy to
beef mixture. Heat to boiling. Reduce heat to medium-low. Cover and cook 8 to 10
minutes, stirring
occasionally, until vegetables are crisp-tender. Meanwhile, in 2-quart saucepan,
heat water, butter
and garlic powder to boiling. Remove from heat. Add milk. Stir in dry potatoes
and cheese. Add egg
and blend well. Spoon beef mixture into un-greased 8-inch square (2-quart) or
oval (2 1/2-quart)
glass baking dish. With large spoon, make 6 mounds of potato mixture on top of
beef mixture to
resemble ghosts. Place 2 reserved peas on each mound to resemble eyes. Bake 20
to 25 minutes or
until potatoes are set and mixture is thoroughly heated. Makes 6 servings.
Buggy Pasta
4-ounces fusili
4-ounces spaghetti
1 medium zucchini, halved lengthwise and sliced
1 cup small cherry tomatoes
1 cup fresh pea pods, tips and strings removed
1 cup pitted ripe olives
1 cup pimiento stuffed olives
1 cup cubed smoked cheddar cheese or cheddar cheese (4-ounces)
1 cup un-blanched whole almonds, toasted
1/2 cup thinly sliced green onions
1 (8-ounce) bottle regular or nonfat Italian salad dressing (1 cup)
Cook pasta according to package directions. Drain pasta. Rinse with cold water
and drain again.
In a large bowl combine pasta and remaining ingredients except dressing. Add
dressing to pasta
mixture. Toss gently to coat. Cover and chill 2 to 24 hours.
To serve the pasta Halloween-style, place it in a clean plastic cauldrin
embellished with
well-secured plastic spiders. Makes 12 side-dish servings.
Hearty Halloween Soup
1 pound ground turkey
1 onion, chopped
1 cup celery, chopped
6 cups water
1 teaspoon chicken soup base or bouillon granules
1 cup diced red potato
1 bay leaf
1/8 teaspoon basil
2 tablespoons parsley, chopped
1/2 teaspoon thyme
6 cups tomatoes, diced
2 tablespoons all-purpose flour
1 cup warm water
2 cups broken vermicelli
In a kettle, combine ground turkey, chopped onion, and chopped celery. Cook
until the vegetable
are soft. Drain. Stir in water, chicken base, diced red potatoes, bay leaf,
basil, chopped parsley,
thyme, diced tomatoes, and flour dissolved in warm water. Cover and simmer for 1
hour. Add
vermicelli and simmer until cooked, about 10 minutes. Makes 16 servings.
Crazy Critter Bagel Sandwiches
Sandwiches:
1 cup pizza sauce
8 bagels, split
2 cups shredded mozzarella or cheddar cheese (8 ounces)
Assorted Toppings:
Sliced pepperoni
Canadian-style bacon
Sliced mushrooms
Sliced ripe olives
Chopped zucchini
Chopped bell pepper
Heat oven to 425°F. Spread 1 tablespoon pizza sauce over each bagel half.
Sprinkle each with
one tablespoon of the cheese. Arrange toppings on sandwiches to look like
desired critters. Sprinkle
with remaining cheese. Place on un-greased cookie sheet. Bake 5 to 10 minutes or
until cheese is
melted. Makes 8 servings.
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