Karen makes a tasty cornbread using this recipe for buttery corn bread. But when she’s measuring out the milk, she also tosses in four cubes of frozen pureed chard & spinach, so that she keeps the same overall measurement of liquid while still sneaking some veggies in. She also uses wholemeal flour for half the flour that’s called for. And she tosses in some flax-seed. She’s clever that way. And, at our last potluck, the kids all devoured down this healthy chard-spinach-flax wonderment.
1 lb. ground beef
3 lg, or 6 sm, chicken or beef tamales (I get the xcellente tamales sold in the sandwich meat aisle)
1 can whole kernel corn
2 cans tomato sauce
1 cup grated cheese
1 can pitted olives
1. Brown meat and onions, pour off grease
2. Cut tamales into chunks, add to meat
3. Add sauce, corn and olives, mix well
4. Put cheese on top
5. Bake at 350 for 30-45 minutes
This is another recipe that falls under the heading of “21st-century casseroles.” It’s the perfect thing to take to anyone who needs a meal dropped off.
1 medium yellow onion, chopped
1 bunch parsley, chopped
1 1/2 packages frozen spinach, thawed and water squeezed out
2 small zucchini, shredded
2 Tbsp. chopped garlic
4 Tbsp. olive oil
3 cups milk
1 cup water
1 cup white rice
1 cube butter
2 1/2 tsp. salt
1 1/2 cups grated parmesan cheese
6 eggs (you will add 5 at one point and 1 at the end)
Brink milk and water to a boil, add rice. Stir, turn down to low/simmer, and cover for 15 minutes. Take off heat and add butter. The rice will still be quite runny.
Saute onion, chopped parsley and garlic in olive oil until soft. Add spinach, zucchini and salt. Add 1 beaten egg at a time for a total of 5 eggs, and stir well. Add parmesan cheese and stir.
Mix all ingredients in a large bowl and pour into a buttered 9″ x 13″ pan.
Beat 1 remaining egg well and spread over mixture in pan.
Bake at 425 degrees for about 35 minutes.