Weekly Recipes For Your Inbox!

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Nov 142012

Imitation Guacamole

Hi folks, I’m running a little late today as we went out to beat the turkey shoppers of next week and I call them turkeys for a reason, who in their right mind would fight the crowds in the grocery stores next week? I hope I didn’t offend anyone out there, but I like to get my shopping done early and avoid the crowds, so I can spend time in my kitchen getting everything ready for the big day! It’s bad enough I have to go renew my driver’s license next Tuesday before it expires on Friday and it’s been crazy around here trying to find all the things required to renew! Last time you just showed up with your old license and that was it. Now you have to have all sorts of documents proving who you are, where you live and a marriage license to prove your change of name, INSANITY to say the least! Well today is National Guacamole Day and I thought I’d share this recipe for those who don’t like avocado or for those who can’t buy them fresh, so on with the shoe!

Imitation Guacamole
  • 1 package (10 oz) frozen English peas
  • ¼ cup plain yogurt
  • 1 tbsp chopped green chilies
  • 1 teas lime juice
  • ½ teas cumin
  • ¼ teas salt
  • Hot sauce to taste
  • 3 tbsp finely chopped sweet onion
  • 1 cup peeled, seeded, chopped tomato
  • Fresh chopped cilantro
  1. Cook peas just until tender, drain well.
  2. Puree peas in blender; add the next 6 ingredients and process until well blended.
  3. Chill mixture until serving time, mixing in the onion and tomato at that time.
  4. Top with the fresh cilantro.


You know how to serve them, get out the tortilla chips and enjoy!

Jul 112012

Shepherd Pie Souffle

Another version of Shepherd’s Pie with a souffle type topping and lots of taste!




Shepherd Pie Souffle
  • 1-1/2 lbs ground beef
  • 2 onions, minced
  • 3 tbsp butter
  • 1 tbsp ketchup
  • 1 teas Worcestershire sauce
  • Salt and pepper to taste
  • Beef broth
  • ⅔ cup diced carrots, cooked
  • ½ cup frozen peas, thawed
  • 2 eggs, separated
  • ½ cup cream
  • ½ cup butter, melted
  • ⅛ teas garlic powder
  • 8-10 potatoes, peeled, boiled and mashed
  • Parmesan cheese
  1. Brown beef and saute onions in butter until onions are golden in color.
  2. Add the ketchup, Worcestershire, salt, pepper, carrots and peas. Add a little beef broth, cover and cook over low heat for 15-20 minutes.
  3. Beat eggs yolks until light and add the cream, butter, garlic powder and potatoes and beat to combine.
  4. Beat the egg whites until stiff and fold into the potato mixture.
  5. Put the meat mixture into a casserole dish and top with the potatoes.
  6. Sprinkle with the Parmesan cheese.
  7. Bake in a 350 degree oven until puffed and golden brown.


Potatoes are light and fluffy, just don’t open the oven door too quick, ha ha! Enjoy……….

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