Cook’s Corner for July 21-22, 2018
Published 10:42 am Saturday, July 21, 2018
By Ann Hudson, for the SNAP
6 cups sliced, unpeeled, zucchini
1 lb. 95 percent lean ground beef
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. garlic powder
6 oz. can tomato paste (no salt added)
1 cup low-fat cottage cheese
egg substitute equivalent to 1 egg, or 2 egg whites
2 cups shredded low-fat mozzarella cheese, divided
Cook sliced zucchini 7-10 minutes on High in microwave, if you wish. Brown ground beef in a skillet. Add basil, oregano and garlic powder to the beef. Add tomato paste to meat and stir together. In a bowl, mix cottage cheese, egg and 1 cup mozzarella cheese together. In a lightly greased 9 x 13 baking dish, layer in half the zucchini, half the meat with seasonings, and half the cottage cheese mixture. Repeat layers. Top with remaining cup of mozzarella cheese. Bake, uncovered at 350 degrees for 30-35 minutes.
Slow Cooker Beef Tips
1/2 lb. sliced baby portabello mushrooms
1 small onion, halved and sliced
1 beef top sirloin steak (1 lb.), cubed
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil
1/3 cup dry red wine
2 cups beef broth
1 tbsp. cornstarch
1/4 cup cold water
Hot cooked mashed potatoes
Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 tsp. oil over medium-high heat; brown meat in batches, adding additional oil as needed. Transfer meat to slow cooker. Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.
In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.
Peachy Cream Pie
3/4 cup sugar
5 tsp. cornstarch
1-1/2 cups cold water
1 package (3 oz.) peach, apricot or orange jelatin
2 cups frozen unsweetened sliced peaches
1 package (3 oz.) cream cheese, softened
3 tbsp. confectioners’ sugar
1 tbsp. milk
1-1/2 cups whipped topping
1 extra-servings size graham cracker crust (9 oz.)
In a large saucepan, combine the sugar and cornstarch. Stir in water until smooth. Bring to boil; cook and stir for 1-2 minutes or until thickened. Remove from heat; whisk gelatin until dissolved. Add peaches. Refrigerate until slightly thickened, about 20 minutes.
In a mixing bowl, beat cream cheese, confectioners’ sugar and milk until smooth. Fold in whipped topping. Spoon into pie crust. Spoon gelatin mixture over cream cheese layer.
Refrigerate until set, about 3 hours. Yield: 8 servings.
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.