Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (25 page)
Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online
Authors: Gooseberry Patch
Newfangled Tuna Penne Casserole
Shh…don’t tell Mom, but this casserole is just as delicious as her good ol’ tuna & noodles, and a little bit healthier too!
2-1/4 c. whole-wheat penne pasta, uncooked
1/2 lb. sliced mushrooms
2 green onions, minced
1/4 c. fresh Italian parsley, minced
1 to 2 6-oz. cans tuna, drained
8-oz. container reduced-fat sour cream
1/2 c. light mayonnaise
2 t. Dijon mustard
Optional: 2 T. dry white wine
1/2 c. shredded Cheddar cheese
Cook pasta according to package directions; drain and return to pan. Meanwhile, spray a skillet with non-stick vegetable spray. Add mushrooms, onions and parsley. Cook over medium heat until mushrooms are tender, about 5 minutes. Add tuna; cook until heated through. Stir tuna mixture into pasta; blend in sour cream, mayonnaise, mustard and wine, if using. Spread in a lightly greased 2-quart casserole dish. Top with cheese. Bake, uncovered, at 375 degrees for 30 minutes. Serves 2.
Frozen packages of chopped onion, green peppers and stir-fry vegetables can really speed up mealtime prep…no chopping, mincing or dicing! It’s already done for you.
This crispy fish just calls out for some coleslaw, so check out our recipe on page 153.
1 c. yellow cornmeal
1/2 c. all-purpose flour
2 t. salt
2 t. cayenne pepper
4 6-oz. catfish, tilapia or haddock fillets, thawed if frozen
2 T. oil
Garnish: tartar sauce or malt vinegar
Combine dry ingredients; coat fish on both sides with cornmeal mixture. Spread oil over baking sheet; place fish on baking sheet, leaving plenty of room between pieces. Bake at 400 degrees for 20 to 25 minutes. Serve with tartar sauce or vinegar. Serves 4.
These golden bites are doggone good with butter or honey.
2 c. yellow cornmeal
1 c. all-purpose flour
14-3/4 oz. can cream-style corn
1/4 c. sugar
1 egg, beaten
1 T. baking powder
1 T. onion, minced
salt and pepper to taste
oil for deep frying
In a large bowl, mix all ingredients except oil until smooth. Heat 2 inches of oil to 375 degrees in a saucepan over medium-high heat. Drop batter by tablespoonfuls into hot oil, a few at a time. Fry until golden; drain on paper towels. Serve warm. Makes about 3 dozen.
A Chinese-style bamboo strainer is handy for gently lifting deep-fried foods from the cooking oil.
Garfield has a mouth with a death wish. If you do too, turn up the heat with spicy salsa and hot pepper sauce!
3 to 4-lb. deli roast chicken
3 T. salsa
salt and pepper to taste
1 onion, cut into strips
1 green or red pepper, cut into strips
3 T. olive oil
15-oz. can refried beans
8 10-inch flour tortillas
3/4 c. shredded Mexican-blend cheese
Garnish: shredded lettuce, diced tomatoes, sour cream, salsa, guacamole
Shred chicken, discarding skin and bones. Place chicken in a bowl. Stir in salsa, salt and pepper; set aside. In a skillet over medium heat, cook onion and pepper in oil until crisp-tender; remove to a separate bowl. Spread refried beans evenly onto 4 tortillas. For each quesadilla, place one tortilla, bean-side up, in a skillet coated with non-stick vegetable spray. Top tortilla with 1/4 each of chicken mixture, onion mixture, cheese and a plain tortilla. Cook over medium heat until layers start to become warm, about 2 minutes. Carefully turn over; cook until tortilla is crisp and filling is hot. Cut each quesadilla into wedges and garnish as desired. Serves 4.
For Taco Night, a muffin tin makes a super garnish server. Fill each cup with something different…salsa, sour cream, shredded cheese and diced tomatoes. So easy to take to the table!
With just five main ingredients, you’ll be chowing down on these in no time!
1 lb. ground beef or ground pork sausage
15-oz. can chili
16-oz. can refried beans
2 to 4 T. taco seasoning mix
8 10-inch flour tortillas
Garnish: salsa, sour cream, shredded cheese, chopped tomato, chopped onion, shredded lettuce
Brown beef or sausage in a skillet over medium heat; drain. Stir in chili and beans; add taco seasoning to taste. Simmer until hot and bubbly. Spoon mixture onto tortillas. Add desired toppings and roll up. Serves 6 to 8.
Whip up this colorful salad ahead of time…that’s one less dish to get ready at dinnertime!
2 c. fresh or frozen corn, cooked
1 pt. cherry tomatoes, halved
1 avocado, halved, pitted and cubed
1/2 c. red onion, finely diced
Combine all ingredients in a large salad bowl. Drizzle with Lime Dressing; toss gently to mix. Cover and chill until serving time. Serves 6.
Lime Dressing:
2 T. olive oil
1 T. lime juice
1/2 t. lime zest
1/4 c. fresh cilantro, chopped
1/2 t. salt
1/2 t. pepper
Whisk together ingredients in a small bowl.
The best things in life are edible! Another delicious way to enjoy a savory rotisserie chicken.
2 to 3 T. oil, divided
2 boneless, skinless chicken breasts, cooked and shredded
garlic powder, salt and pepper to taste
10 8-inch flour tortillas
8-oz. pkg. shredded Monterey Jack cheese
1/4 c. green onions, diced
Garnish: sour cream, guacamole
Heat one tablespoon oil in a large skillet over medium heat; add chicken. Cook and stir for about 3 minutes, until chicken is warmed through. Add seasonings to taste. Spoon chicken evenly onto tortillas. Top with cheese and green onions; roll up. Heat remaining oil in a large skillet over medium-high heat. Add rolled-up tortillas; cook until golden on all sides. Serve chimies with sour cream and guacamole. Serves 6 to 8.
A speedy side that goes with any south-of-the-border meal! Stir some salsa and shredded cheese into hot cooked rice. Cover and let stand a few minutes until the cheese melts.
Just the thing for nights when you’re feeling spicy, but not in the mood for dinner in a tortilla!
8-oz. pkg. rotini pasta, uncooked
1 lb. ground beef, browned and drained
10-3/4 oz. can tomato soup
1 c. salsa
1/2 c. milk
1 c. shredded Cheddar cheese, divided
Garnish: sour cream, barbecue-flavored corn chips
Cook pasta according to package directions; drain. Meanwhile, brown beef in a large skillet over medium heat; drain. Add soup, salsa, milk, 1/2 cup cheese and cooked rotini to beef in skillet. Cook over low heat until heated through and cheese is melted. Top with remaining cheese. Serve with sour cream and corn chips. Serves 5.
Simple! Use a potato masher to break up ground beef quickly and evenly as it browns.
Got a hankering for barbecued ribs on a rainy day? Just pop the tender ribs onto a broiler pan, brush with sauce and broil until done.
12 c. water
4 lbs. pork ribs, cut into serving-size portions
1 onion, quartered
2 t. salt
1/4 t. pepper
Pour water into a large stockpot. Bring to a boil over medium-high heat. Add remaining ingredients. Reduce heat to low; cover and simmer for one hour, or until ribs are very tender. Prepare BBQ Sauce while ribs are simmering. Drain ribs and place on a grill over medium-high heat. Grill ribs for 10 minutes on each side, brushing frequently with BBQ Sauce. Serves 4 to 6.
BBQ Sauce:
1/2 c. chili sauce
1/2 c. cider vinegar
1/2 c. brown sugar, packed
1/4 c. Worcestershire sauce
2 T. onion, chopped
1 T. lemon juice
1/2 t. dry mustard
1/8 t. garlic powder
1/8 t. cayenne pepper
Combine all ingredients in a small saucepan. Simmer over low heat, uncovered, for one hour, stirring occasionally.
