TEX MEX BEEF DIP

Ron and Dee (“Ursa Minor”) have been our slip neighbors for several years – and are always more than generous about sharing their cocktail hour appetizers. I begged for this recipe after trying it one Friday night.

Sauté for 12-15 minutes until well-browned:

½ pound ground round

1 cup minced onion

Drain well and add:

½ teaspoon salt

1 Tablespoon minced garlic

1 cup tomato, peeled and diced

6 ounces tomato paste

1 small can diced green chilies

¼ cup minced seedless raisins

Stir mixture over low heat for 10 minutes. Add ¼ cup finely chopped almonds and serve hot.

GRILLED PITAS

Peggy (“Oracle”) assembles some wonderful appetizers for her husband, Ken, to grill. We tried these “mini pizzas” last summer.

4 plum tomato, diced and seeded

½ cup chopped olives (your choice)

1 small red onion, chopped

Olive Oil

Fresh herbs (your choice)

½ cup feta cheese

4 pita bread

Heat grill to medium high. Mix tomato, olive and onion with about 2 T. olive oil and season with herbs. Brush pita bread on one side with oil and place oiled side down on grill. Cook until lightly charred and flip. Top with tomato mixture, sprinkle with cheese and cook until topping is warm.

ROMAINE-MANGO SALAD

 Also from Peggy, this salad is easy and refreshing.

Mix 2 T. lime juice with 2 T. honey and pour over 1 large mango, sliced. Chill for ½ hour. Toss with 1 head of romaine lettuce, chopped. Divide into salad bowls and top with a handful of walnut halves and shaved Swiss cheese.

LASAGNA MILANO

Friend and co-worker, Tina, who keeps her boat in Panama City, Florida, sent me this favorite recipe. She said it may sound very different, but every time she is invited to a potluck, someone asks her to bring this dish. Omit the turkey and add mushrooms instead for a great vegetarian dish.

8 ounces (9 pieces) lasagna noodles

1 T. Salt

2 teaspoons olive oil

6 T. butter

¼ cup flour

Ground white pepper

3 cups milk

1 (10 oz.) package frozen spinach, cook and drain

1 container (15 oz.) ricotta cheese

½ cup fresh grated parmesan cheese

1/8 teaspoon nutmeg

¾ pound mozzarella cheese, grated

¾ pound sliced smoked turkey, julienned

1.       Cook Noodles. Add salt and olive oil to water, bring to a boil and cook noodles according to package directions.

2.       Make White Sauce. Melt butter, add flour, season with white pepper and cook 1 minute. Whisk in milk and bring to a boil over medium heat. Boil 2 minutes. Remove all moisture from spinach and chop in food processor. Add ricotta and parmesan cheeses and nutmeg. Season with salt and pepper and add to white sauce. Set aside ½ cup of white sauce.

3.       Assemble. Spray 9 X 13 glass baking dish with cooking spray. Line bottom of dish with 3 noodles and spread with 2 cups of sauce. Place half of turkey on sauce and sprinkle with a third of the grated mozzarella. Repeat layer and end with a third layer of noodles. Sprinkle remaining mozzarella on top and drizzle with reserved white sauce. Cover with foil and store in refrigerator until ready to cook.

4.       Bake at 350 degrees for 35-40 minutes. Let stand 15 minutes before serving. Serves 6-8 hungry people

Pull Apart Rolls

Another co-worker from years ago at Western Washington University gave me this easy sweet roll recipe.

 12 each frozen dinner rolls

1 Cup brown sugar

1 package Instant Butterscotch Pudding Mix

1 cube Butter

Cinnamon and nuts (optional)

Combine brown sugar and pudding mix (add cinnamon and chopped nuts as well if you'd like). Melt butter in saucepan. Dip frozen rolls in butter and then roll in sugar mixture. Put rolls in an angel food cake pan and let them rise all night. Bake at 350 degrees for 20-25 minutes.