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April 2015 Recipes

Published: April 1, 2015 12:00 AM
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Shepherd’s Pie
Servings: 6
Ingredients:
*1 tablespoon vegetable oil
*1 large onion, diced
*1 large garlic clove, minced
*1 pound ground beef
*1 tablespoon all-purpose flour
*1 (14.5-ounce) can stewed tomatoes
*1/2 teaspoon dried thyme
*1 (15-ounce) can peas and carrots, drained
*1 (15-ounce) can sliced new potatoes, drained
*1 tablespoon butter, melted

Directions:
1. In 12-inch skillet over medium heat, in hot oil, cook onion and garlic 5 minutes or until softened, stirring occasionally. Remove to plate.
2. In same skillet over medium-high, cook ground beef until well browned on all sides, stirring frequently. Add flour; cook 1 minute. Add stewed tomatoes and thyme. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered 10 minutes to blend flavors, stirring occasionally. Stir in peas and carrots.
3. Preheat oven to 450°F. Spoon mixture into greased deep-dish pie plate or baking dish. Toss sliced potatoes with butter. Arrange potatoes in center of casserole, overlapping slightly. Bake 10-15 minutes or until potatoes are lightly golden.

Fresh Pork & Apple Salad
Servings: 6
Ingredients:
*1 Smithfield Peppercorn & Garlic Seasoned Pork Tenderloin
*1 (7-oz.) bag mixed salad greens
*2 apples, thinly sliced
*1 1/2 cups assorted fresh vegetables (e.g., red onions, sugar snap peas, radishes) cut into bite-sized pieces
*1 cup nuts (e.g., cashews or almonds)

Directions:
1. Cut tenderloin into thin strips or cubes.
2. Heat large skillet over high heat; spray with nonstick cooking spray. Sauté pork strips for 2 to 3 minutes until done and browned.
3. To make salad, layer salad greens, apples, vegetables, and sliced tenderloin in large bowl. Garnish with nuts. Serve with your favorite salad dressing.

Peanut Butter Surprise Cookies
Servings: 6 dozen cookies
Ingredients:
*3 1/2 cups all-purpose flour
*2 cups old fashioned oats
*1 teaspoon baking soda
*1 teaspoon salt
*2 cups unsalted butter, chilled, cut up
*1 1/2 cups packed light brown sugar
*1 cup creamy peanut butter
*4 teaspoons vanilla extract
*2 eggs
*3 cups honey-roasted peanuts
*2 (10-ounce) packages peanut butter chips
*2 (8-ounce) packages toffee bits or 12 (1.4-ounce) bars milk chocolate toffee, such as Heath bars, chopped

Directions:
1. Whisk flour, oats, baking soda and salt in medium bowl and set aside. Beat butter and brown sugar in large bowl at medium speed 3 minutes or until light and fluffy. Beat in peanut butter and vanilla. Add eggs one at a time, beating just until combined. At low speed, beat in flour mixture just until combined.
2. Stir in peanuts, peanut butter chips and toffee bits. Cover and refrigerate 2-3 hours or overnight.
3. Heat oven to 375°F. Line cookie sheet with parchment paper. Gently form into balls and flatten slightly to about 1/2- to 3/4- inch thickness. Freeze dough on baking sheets for 10 minutes or until firm. Bake about 12 minutes or until light brown on edges. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack to cool completely before storing.

 

 


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