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Examiner
  • Dixie Ryan: Keeping warm in the kitchen

  • According to the weatherman we are going to have some nice weather for the next few days. I am thankful for that as it will allow me to be out and about without freezing to death.

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  • According to the weatherman we are going to have some nice weather for the next few days. I am thankful for that as it will allow me to be out and about without freezing to death.
    It was nice to receive some notes, phone calls and visits with some of my readers and it was especially nice that you got such a bang out of the story about the “Bears” Spanish Rice. It was a true story and just one of many that you will hear in the future.
    I have been cooking a few new recipes and a few older ones. When it is cold I try to cook more often as it warms the house and gives me something to do.
    Tamale Pie was one of the older recipes I tried. We always loved the tamales from the old place on 24 Highway, and they serve them with chili poured over the top. They are great but this pie is pretty good also.
     
    Tamale Pie
    1 tablespoon olive oil
    1 small onion, chopped
    1 pound ground beef
    1 envelope Lipton Onion Soup Mix
    1 can (14 1/2 ounces) stewed tomatoes, undrained   
    1/2 cup water
    1 can (15 to 19 ounces) red kidney beans, rinsed and drained
    1 package (8 1/2  ounces) corn muffin mx
    Preheat oven to 400 degrees. In 12 inch skillet, heat oil over medium heat and cook onion, stirring 3 minutes or until tender. Stir in ground beef and cook until browned.
    Stir in onion soup mix blended with tomatoes and water. Bring to a boil over high heat, stirring with spoon to crush tomatoes. Reduce heat to low and stir in beans. Simmer uncovered, stirring occasionally, 10 minutes. Turn into 2 quart casserole. Prepare corn muffin mix according to package directions. Spoon evenly over casserole. Bake uncovered 15 minutes or until corn topping is golden and filling is hot.
     
    Onion Marinated Steak
    2 large red onions
    3/4 cup plus 2 tablespoons Wishbone Italian Dressing
    1 (2 to 3 pound) boneless sirloin or London Broil steak
    Cut 1 onion in half ; refrigerate one half. Chop remaining onion to equal 1 1/2 cups. In blender or food processor; process 1 cup Italian dressing and chopped onion until pureed. In large, shallow nonaluminum baking dish or plastic bag, pour 1 3/4 cups dressing-onion marinade over steak; turn to coat. Cover, or close bag and marinate in refrigerator, turning occasionally, 3 to 24 hours. Refrigerate remaining 1/2 cup marinade. Remove steak from marinade, discarding marinade. Grill or broil steak, turning and brushing frequently with refrigerated marinade, until steak is done. Meanwhile, in saucepan, heat remaining 2 tablespoons Italian dressing and cook remaining onion half, cut into thin rings, stirring occasionally, 4 minutes or until tender. Serve over steak.
     
    Enjoy the recipes, enjoy the few days of warmer weather and I will see you next week.
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      Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.

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