50+ Lifestyles

Ella’s Kitchen

The March winds are blowing. Still some blustery days ahead, but the weather is warmer and there is a hint of spring! The month of soups and casseroles one day, salads and grilled veggies the next! – Ella

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Soup Starter Make a soup starter and freeze it in small quantities.

I had purchased three pounds of ground turkey to make a big pot of chili for a Super Bowl Party. Needless to say, that snowstorm of Feb 1 cancelled my plans. A week later I realized I had not cooked up the meat. I knew I had to do that right away. I browned the meat, a little onion and added a packet of dried onion mix, some boiling water to cover. Then I shredded 5 or 6 carrots and 6 potatoes with the salad shooter. Added a little more water and simmered for 1/2 an hour. Cooled, and placed about a cup of the meat mixture in freezable containers. I now have a soup starter base that I can quickly thaw and make a couple cups of soup. Add some peas, green beans, corn, red beans, tomatoes, or rice… any small amount of leftovers to one of the starter containers, some chicken or beef broth or just plain water, any seasonings. You can have a wide variety of different soups with just the meat mixture you started with.

I love my salad shooter for soups even better than for making salads, if you have never tried one, you ought to give it a whirl.

Hamburger-Vegetable Casserole

1 lbs Hamburger (cooked)
4 Onions (sliced)
1 small package frozen corn (or 1 can whole kernel corn, drained)
4 Potatoes (diced)
1 cup Rice (uncooked)
2 cups Celery (sliced)
2 cups Carrots (sliced)
2 cans of Tomato Soup
2 cups of boiling water
salt
pepper

A dash of other seasonings can be added. I use some rosemary and parsley. Sometimes I use basil and tarragon instead. Oregano and garlic powder will give it an Italian flair.

Directions.
Spray a large casserole dish or a medium roaster with pam cooking spray. Combine onions, potatoes, hamburger, rice, celery, corn and carrots. In a separate bowl, mix soup, water, and salt and pepper as desired. Pour over vegetable mixture. Cover and bake in a slow oven at 250 – 300 degrees for 3 – 5 hours.

Strawberry Cream Cheese Dessert (Make ahead recipe)

2 pounds strawberries (cleaned and sliced about 1/4 inch thick)
2 sleeves graham crackers
1 8-oz. package cream cheese, at room temperature
1 14-oz. can sweetened condensed milk
2 3.4-oz. (4-serving) packages instant cheesecake flavored pudding
3 cups milk
1 12-ounce carton cool whip, divided

Directions:
Line the bottom of a 3-quart baking dish with graham crackers. If necessary, break some crackers to fit the bottom. Set aside.
Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy.
Add pudding mixes and milk and continue mixing on low for 4-5 minutes or until mixture starts to thicken.
Fold in 2 cups cool whip until smooth.
Pour half of cream cheese mixture over graham crackers.
Arrange a single layer of strawberry slices over cream cheese mixture.
Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture.
Top cream cheese mixture with another layer of strawberries.
Cover and refrigerate for at least 6-8 hours.

Grilled Green Beans

8 oz green fresh beans
(I like my beans a little more tender,
so I often parboil for a couple of minutes)
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp garlic powder pepper to taste
1/2 tsp kosher salt parmesan cheese

Directions:
In a zip lock bag, mix the lemon juice, olive oil, garlic powder, salt and pepper. Now add the vegetable and marinate for at least 10 minutes. Use a grilling tray or cast iron skillet to prevent the vegetables from falling through the grill rack. Or you can grill in your oven.
Bake at 375° for 10 minutes, then broil for a couple of minutes.

This can also be done with tender asparagus shoots, broccoli or baby carrots. Make sure you parboil the carrots. Or all of them together mixed for a grilled medley.

Hot Stuffed Peppers

1 lb ground sausage (HOT if ya like! )
22 jalapeños
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese

Directions:
Preheat over 425. Cook sausage until browned. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage mixture. Cook for 20 minutes until tops are golden brown (cook on a large baking pan).
Not so Hot:
Use ground sausage, beef or turkey for the meat
Use 8 – 10 bell peppers cut in quarters lengthwise
Follow the same directions.