January 2011 Food Focus

Easy One-Skillet Dinner

1 small onion, chopped
Small amount of oil
1 lb. hamburger, sausage, ground  turkey or venison
1 small jar (14-16 oz.) spaghetti sauce, salsa or other tomato product
1 small can (11 oz.) corn, drained
1 small can black beans, drained (We used 3⁄4 of a 151⁄2 oz. can.)
Salt and pepper to taste, optional
1 bag of tortilla chips or corn chips

Optional ingredients:
Shredded cheese
Shredded lettuce
Taco sauce or hot sauce
Sour cream
Refried beans, heated

In a large skillet, saute onion in oil. Add meat and brown. Drain excess fat. Add salsa or spaghetti sauce (or other tomato product), corn and black beans. While this is heating through, line up the chips, shredded cheese, lettuce, sauces, sour cream and heated refried beans in an assembly line. Everyone can assemble what they like on their plate.

Beth Mobley,
Bloomfield, Ind.


Slow Cooker Beef Stew

1 lb. potatoes, chunked (skins can be left on or peeled)
11⁄2 cups frozen pearl onions (or 1 large onion, cut into chunks)
16 oz. baby carrots
11⁄2 lbs. stew meat (no need to brown)
3 T. flour
1 can (141⁄2 oz.) diced tomatoes
1 jar (12 oz.) beef gravy

Layer ingredients in a slow cooker with potatoes first. Break meat apart, if clumped together. Cover and cook on low heat for 8-10 hours.

Janice Torrence,
Warsaw, Ind.


Chicken Broccoli Medley

3-4 cups chopped broccoli
1 small onion, diced
1 T. butter
1⁄2 cup sliced mushrooms
1 cup diced, cooked chicken breast (or 1 can chicken breast)   
3 T. mayonnaise
3⁄4 cup shredded Cheddar cheese
1⁄8 t. dried dill weed
Dash pepper
Roasted pine nuts, optional

Combine broccoli, onion, and butter and cook on high in microwave for 3 minutes. Add mushrooms, chicken breast, mayonnaise, Cheddar cheese, dill weed and pepper and cook on high for 2 additional minutes. Optional: Top with roasted pine nuts.

Beverly Allen,
Sellersburg, Ind.


Crockpot Southwestern Chicken

2 cans (15 oz. each) kernel corn, drained
1 can (151⁄2 oz.) black beans, rinsed and drained
1 jar (16 oz.) chunky salsa, divided use
3 boneless, skinless chicken breasts
1 cup shredded Cheddar cheese

Combine corn, black beans and 1⁄2 cup salsa in crockpot. Top with chicken; pour the remaining salsa over chicken. Cover and cook on high 3-4 hours, or on low for 7-8 hours, or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes. For lighter appetites, cut the breasts in two. Serves 3-6.

Paula Ibach,
Warsaw, Ind.


Lemony Cheesecake

1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1⁄3 cup lemon juice
1 t. vanilla extract
1 graham cracker pie crust

Beat cream cheese with electric mixer until fluffy. Add condensed milk and beat at medium to low setting until just blended. Add lemon juice and beat until just blended. Add vanilla and beat until just blended. Pour into pie crust. Cover and refrigerate until set, at least three hours. Serve plain or top with your favorite canned fruit pie filling. Also delicious with a little drizzled chocolate or caramel topping (or both) and pecans.

Glenda Wilson,
Hudson, Ind.