I decided to post some recipes that we made over Christmas for my family. There are a lot of us and we are a fan of comfort food. Since we were making meals for about 15 people, they are pretty basic and a lot can be done with them regarding substituting and making them "healthier" and all that jazz. I will leave it up to you!
Pear Custard Pie
Ingredients:1 sheet refrigerated pie pastry (or you can make your own!)
3 medium ripe pears, peeled and thinly sliced
1 c. sugar
1/4 c. all-purpose flour
2 eggs, lightly beaten
1 c. heavy whipping cream
1 tsp. vanilla extract
Unroll pastry into a 9 in. pie plate: flute edges. Place pears in pastry. In a small bowl, combine sugar and flour. Stir in eggs, cream, and vanilla. Pour over pears. Bake at 375 degrees for 45-50 min. or until a knife inserted comes out clean. Cool on a wire rack, cover and refridgerate for at least 2 hours. Yield: 6 servings. Enjoy! This is a decided fave for my family! Except my husband... he doesn't like pears. He's crazy!!!
Vegetable Beef Skillet
*a GREAT meal if you're feeding an army*
*a GREAT meal if you're feeding an army*
Ingredients:
1 lb. ground lean beef (you can choose your own meat)
1/2 c. chopped onion
2 cups frozen or fresh broccoli and cauliflower, thawed and chopped
1 can (16 oz.) kidney beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10-3/4 oz.) condensed nacho cheese soup, undiluted (you can sub other cheese soups here)
3/4 c. water
1 tsp. dried oregano
1/2 tsp. salt
1 c. uncooked instant rice
1/2 c. shredded cheddar cheese (optional)
1/2 tsp. fresh ground garlic (optional - we're a garlic family)
In large skillet, cook beef and onion over med. heat until meat is no longer pink. Drain. Stir in veggies, soup, water, oregano, and salt. Bring to a boil. Stir in rice. Remove from heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese. Yield: 6 servings. Can be easily doubled to serve more!
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