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Beef Pie Mexicana
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1 lb ground beef |
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½ cup salsa |
| ¾ cup
onion chopped |
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2 tbsp
butter |
| ¼ cup celery chopped (optional) |
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1½ cup
milk |
| ½ cup
Mushrooms sliced (optional) |
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1 cup + 2
tbsp flour |
| ½ cup
diced zucchini (optional) |
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1½ tsp baking powder |
| 1 tsp salt |
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3 eggs
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⅛
tsp pepper |
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1 cup
Cheddar cheese, grated |
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Fry ground beef, onion and vegetables until beef is browned. Add
salt, pepper, cumin and salsa. Preheat oven to 350°F (170°C). Lightly grease an 8 x 8 pan (1.8
L) and spread meat mixture on bottom. Mix butter, milk, flour,
baking powder and eggs (by hand or with a blender). Pour over meat
mixture. Bake for about 40 minutes. Remove from oven and sprinkle
cheese over top. Return to oven for about 5 minutes or until cheese
is melted.
Serve with Sumac Ridge Stellar Jay Canadian Sparkling Wine or Banrock Station
Shiraz
Australian Red Wine Makes 4-6 servings
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Nacho Macaroni and Cheese
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| 1 lb ground beef |
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1 cup
chunky salsa |
| 1 can kidney beans, drained and rinsed |
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1
package taco seasoning mix |
| 3 cups
coarsely grated
Cheddar cheese and
packed |
2 tbsp
flour |
| ½ cup
water |
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1 ¾ cup
milk |
| 1 cup
plain taco chips (add more if you like) |
1 can corn, drained |
| 2 cups
elbow macaroni |
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Preheat oven to 425°F (220°C). Brown ground beef in a large frying
pan. When no pink remains, add kidney beans, corn, taco seasoning
mix and water. Simmer until no liquid remains, about 10 minutes.
Cook macaroni in large saucepan of boiling salted water until tender
but firm to bite, stirring occasionally, about 6 minutes. Drain.
Using the same pot, bring milk to a simmer over medium-high heat. In
a separate medium bowl toss 2 ½ cups (725 ml) of the cheese in flour
until coated. Add cheese to milk. Whisk until sauce is smooth, about
1 minute. Mix in macaroni and salsa; season with pepper. Spread the
beef mixture in a 11 x 17-inch (28 x 43 cm) baking dish. Pour the macaroni on top,
smoothing it out evenly. Sprinkle with chips. Top with remaining cheese. Bake until heated through, about 10 minutes.
Serve with Pimms Perfect Pitcher: In a
pitcher add slices of cucumbers, oranges, strawberries, blueberries.
Add ice and equal parts of lemonade and Pimms # 1 or Robert Mondavi
Private Selection Sauvignon Blanc Californian
White Wine Makes 6-8 servings
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South of the Border Beef Tacos
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| 1 lb ground
beef |
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⅓
cup
skim milk powder (optional) |
| 1 medium onion,
chopped |
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1 cup
milk |
| 1 clove garlic, minced
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⅓
cup tomato paste |
| 1 tbsp chili
powder |
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salt and pepper to
taste |
| 1 tsp dried
oregano |
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12 taco
shells |
| ½ tsp ground
cumin (optional) |
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assorted
taco toppings |
| ¼ tsp dried red
pepper flakes |
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Preheat oven to 400°F (200°C). In large non-stick skillet, cook
ground beef over medium heat until browned. Drain off fat. Add
onion, garlic, chili powder, oregano, cumin and red pepper flakes;
cook until tender, about 5 min. Stir in skim milk powder, milk and
tomato paste, mixing well; simmer for 5 to 10 min or until most of
the liquid is absorbed. Season with salt and pepper. Spoon into
serving dish. Meanwhile, heat taco shells upside down on baking
sheet in oven for 3 to 5 min. To serve, spoon beef mixture into each
shell and top with shredded lettuce, chopped tomato, chopped sweet
green pepper, salsa, sour cream and shredded Ched-dar or Monterey
Jack cheese.
Serve with Ravenswood Vintners Blend Zinfandel Californian Red Wine
Makes 4-5 servings
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