Kat Food

Things we like to eat.

Random

  • No Bake Peanut Butter Bars

    1 1/2 c. creamy peanut butter
    1 c. butter, softened
    2 c. each: dark brown sugar, quick rolled oats
    3 c. honey graham cereal, crushed
    1 c. each: golden raisins, crushed peanuts
    12 oz. bag milk chocolate chips

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  • Pepperoni Pinwheels

    1/2 cup finely grated Gruyere cheese
    3/4 teaspoon dried sage
    3/4 teaspoon dried oregano
    1/4 teaspoon pepper
    1 puff pastry sheet, thawed
    2 tablespoons honey mustard
    1 (3 ounce) package sliced pepperoni
    1 egg, lightly beaten

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  • Picadillo with Tortillas

    1 small onion, chopped
    2 tsps. minced garlic in olive oil
    1 lb. ground beef
    1 c. chopped canned tomatoes
    1 red bell pepper, chopped (opt)
    2 Tbs. vinegar
    1 Tb. brown sugar
    1 tsp. cinnamon
    1/2 tsp. cumin
    1/4 tsp. cloves
    1/2 tsp. salt
    1/2 c. raisins
    1/2 c. blanched, sliver alomnds
    8 flour tortillas

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  • Tom’s Onion Casserole

    4 medium Vidalia onions, sliced 1/4″ thick
    12 saltine crackers, crushed
    4 oz. margarine, plus 1 Tb. for greasing
    1 can cream of mushroom soup
    2 eggs
    1/2 to 3/4 c. milk
    1 c. shredded sharp Cheddar cheese

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  • Stuffed Redskins

    24 small red-skin potatoes
    1/4 tsp. salt
    2 Tbs. oil
    1/2 c. sour cream
    Salt & pepper
    1/2 c. minced yellow pepper

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  • Cheese Pie Triangles (Mezze)

    1 lb. package egg roll wrappers
    1/2 lb. feta cheese
    Dried mint
    Red pepper
    Egg white to seal pastry
    Oil for frying

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  • Shettle’s Pasta Salad

    1 pound angel hair pasta, broken into thirds and cooked according to package directions
    2 (14-ounce) cans artichoke hearts, drained and quartered
    1/4 cup roasted red pepper strips
    1 green bell pepper, cored, seeded and diced
    1 sweet onion, or several green onions, chopped
    1/2 cup grated Parmesan cheese
    3 tablespoons capers, drained
    6 to 8 sun-dried tomatoes, or fresh Roma tomatoes, chopped
    1 cup sliced black olives
    1/2 cup chopped fresh Italian parsley
    3 cloves garlic
    3/4 cup olive oil
    1/4 cup wine or rice vinegar
    1/4 cup fresh lemon juice
    1 teaspoon dry mustard
    1 teaspoon dried basil
    Salt and pepper to taste
    1/4 teaspoon hot sauce
    1/2 cup toasted pine nuts, optional

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  • Cuban Sandwiches

    Sandwiches:
    8 oz. thinly sliced pork loin, marinated & drained
    2 tsps. butter
    8 oz. thinly sliced boiled ham
    4 oz. sliced Swiss cheese
    16 thin slices dill pickle
    4 8″-oval rolls Cuban bread, halved
    Mojo Sauce:
    1 c. water
    1/2 c. peeled garlic cloves
    1/2 c. Spanish olive oil
    1/4 c. cider vinegar
    2 tsps. salt
    1/2 tsp. cayenne pepper
    1/2 tsp. dry thyme leaves
    1/4 c. fresh lemon juice

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  • Spicy Broccoli Spread

    2 c broccoli flowerets
    1/3 c chopped onion
    1 small clove garlic, chopped
    1/4 t crushed red pepper
    2 T olive oil
    2 T grated Parmesan cheese

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  • Pasta Crisps

    1 lb. pasta
    Peanut oil for deep frying
    1 Tb. of your favorite seasoning (Cajun spice, Caribbean, etc.)
    2 c. toasted walnuts

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