Red Gingham Gourmet

Recipes

Cajun Mac and Cheese.

12 ounces pasta (shells or elbow)
tablespoon olive oil
1 onion chopped, 1 cup
2 cloves garlic, minced
1 teaspoon chili powder

1 teaspoon Cajun seasoning
½ teaspoon dried oregano
1/6 to 1/8 teaspoon cayenne pepper
1 jar (15 ounces) four-cheese Alfredo sauce
1 pkg. (8 ounces) shredded Cheddar-Jack cheese, 2 cups
2 Jalapeno cornbread muffins, crumbled

Preheat oven to 400 degrees. Coat a 2 ½ -quart baking dish with cooking spray. Cook pasta according to package directions; drain and rinse under cold water.Meanwhile, in a large pot, heat oil over medium heat. Add onion and garlic; cook stirring occasionally, until softened and lightly browned, 8 minutes. Stir in chili powder, Cajun seasoning, oregano and cayenne; stir to combine spices. Add Alfredo sauce and 1 cup water; stir until blended. Stir in 1 ½ cups cheese until melted and mixture is bubbling. Mix in pasta and transfer to baking dish. Combine muffin crumbs and remaining ½ cup cheese. Sprinkle over casserole; lightly coat with cooking spray. Bake until bubbling
around edges and crumbs a lightly browned, 15-20 minutes.

Beef and Black Bean Chili

2 lbs. ground beef
1-tablespoon olive oil
1 tablespoon Worcestershire sauce
1 medium onion, finely chopped
4-6 cloves garlic, finely chopped

1 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons dark chili powder
1-tablespoon cumin
1-cup beef stock or broth
1 (14 ½-oz.) can diced tomatoes
1 (8 oz.) can tomato sauce or puree
2 (15 oz.) cans beans or your choice (black, red kidney, or chili)

In a large deep pot, brown ground beef in oil over high heat. Season meat with salt and pepper, drain, and then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, and then add onion, garlic, red peppers, and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and beans of your choice. When the mixture comes to a boil, reduce heat to simmer. Serve with “Jalapeno Cornbread”

Beef and Vegetable Stew

2 pounds stew meat
2 Tablespoons cornstarch
1 28-ounce can tomatoes
1 can water
1-cup celery, chopped

4 medium carrots (½ pound) chopped
3 medium potatoes chopped
1 10 ounce frozen peas

2 beef bouillon cubes
1 Tablespoon salt
1 Tablespoon sugar
Black pepper to taste
1 Tablespoon Worcestershire sauce
¼ cup red wine
1 8 ounce mushrooms

Combine and cook all day
Makes about 8-12 ounce servings
Serve with “Jalapeno Cornbread” muffins