If you’ve seen my tried-and-true recipe file, you’ll know what a challenge this is, and one day (hopefully sooner rather than later!), I’m going to get them organized once and for all. They’re in this massively huge stack, no sorting, all mixed together. Most of the time, when I’m looking for something specific, I can remember if the recipe is a magazine clipping vs. a computer printout, etc., so it’s not horrible, but it definitely needs help. In the meantime, in its current state, going through all the pieces of paper is like a trip down memory lane.
Anyway, while looking for the recipe, which after three false alarms, I did eventually find, I came across a tried-and-true recipe for Tex-Mex Pie. This one, a magazine clipping from Ladies Home Journal, is another one I haven’t made in ages … back to the days of our first apartment, so three houses later, that would put it at over 8 years. It wasn’t until I looked up the recipe online did I find out I really clipped the recipe 10 years ago.
I happened to have all the ingredients on hand, and it quickly became dinner tonight. As soon as The Husband saw it, he mentioned that I hadn’t made it in awhile; I was surprised he remembered it. I was hoping I could get Nicholas to like it, but no such luck as after the requisite you-have-to-try-at-least-one-bite, he made off contentedly with salad and leftovers.
The recipe is very flexible, and you could easily add corn, other cooked vegetables or even green chiles to it before baking, but with the standard addition of salsa, it makes the perfect contribution to tonight’s ARF/5-A-Day roundup, all due to The Sister-In-Law! Now onto what everyone else whipped up.
At 10:30 this morning, my GoogleTalk window pops up and Sarah from Cucina Bella is telling me about this amazing sandwich she’s eating … with prosciutto and sweet onions … in the am! I’m not sure about having it quite so early in the day, but later on, it definitely sounds like a keeper and we just may have to dig out our panini maker this weekend.
The Chocolate Lady is at it again, uncovering something else I’ve never encountered, Musquee de Provence Pumpkins. If you think they’re pretty on the outside, do check out her site to see the gorgeous color of the inside of the pumpkin.
Newcomer Siri’s Corner joins us with her vegetarian contribution of Soya Eggplant Moussaka:
Sarah from What Smells So Good serves up the gorgeously colored and antioxidant booster Deep Dish Potato and Pumpkin Pie:
Blog Appetit is back, this time with the figure-friendly Vietnamese Steamed Fish:
Our second newcomer of the night is the Greedy Goose with her restaurant ready Pork Fillet and Prunes with a Creamy Sauce:
Claire from Cooking Is Medicine celebrates Fall with Sara Foster and her hearty Pumpkin Muffins:
Recipe courtesy of Ladies Home Journal magazine
1 pounds ground beef
1 cup thick and chunky salsa
15 ounce refrigerated piecrusts (package of 2)
1 cup shredded cheddar cheese
Heat a large nonstick skillet 1 minute over medium-high heat. Brown beef, breaking up large pieces with a spoon, until pan juices evaporate. Drain fat from skillet. Add salsa; cook just until excess liquid evaporates. Cool. Heat oven to 400°F. Roll each crust from piecrusts into a 12-inch circle. Place one circle on a cookie sheet. Spoon beef mixture evenly on circle, leaving 3/4-inch border. Sprinkle beef with cheese. Moisten edge of circle with water. Fold second crust in half; cut two 1-inch diagonal slashes in center. Unfold over filling. Press edge of pie to seal. Bake 25 to 30 minutes until lightly browned.