As you know, I’m working my way through two cookbooks over the next two years. Here are recipes # 2 & 3.
Recipe Number 2 is a Beef and Corn Pasta Casserole. I don’t have any pictures of it but it was really good. It was egg noodles, tomato sauce, beef, corn, peppers, onions, salt, pepper, water, chicken broth, some cumin and Velveeta cheese cooked together on the stove top before being baked for 15 minutes to really meld the flavors together and melt the cheese. I’m going to be honest here. Recipe #2 wasn’t even on the books to be made yet. It was supposed to be something else, not from the challenge, that I didn’t feel like making when it came time but the ground beef was thawed out. So I flipped through the TOH Cookbook, figuring I could mark another recipe off the list if I could find something I had the ingredients for that took ground beef. Beef and Corn Pasta Casserole popped up with ingredients I keep on hand and I happened to have half of a Velveeta block left from the Bacon Cheeseburger Roll-up I made a couple of weeks ago. That’s a really good recipe that’s a regular one in my files. I might have to share it with ya’ll later.
Recipe #3, which was on the menu to be made these two weeks, was Beef Filet with Peach Glaze. The beef tenderloin filet was difficult to find. I ended up finding it at Walmart Neighborhood Market down the street from where I live. I actually tend to shop at Kroger’s, they’re cheap with good quality with further discounts with my Kroger’s discount card. Plus, they earn me points I can use for 10 cents off a gallon at participating Shell stations. With how much I drive with PPP, that’s really come in handy.
I simply salted and peppered the filets and seared them off in a pan with some vegetable oil. Then, I mixed peach preserves, white balsamic vinegar, and man that stuff has a strong smell, chives, cayenne pepper, red pepper flakes. I covered the filets with the glaze and let it cook for a couple of minutes, covering the pan, while I whipped up some mashed potatoes and green beans.
So that was this week’s recipes. I have a few more on the books coming this next week. I’ll tell you about those later.
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