Stuffed Tomato Casserole

For the flavor of stuffed tomatoes without all the work, try this "stuffed tomato" Casserole.

INGREDIENTS:
10 tomatoes
5 peppers
2 chopped onions
5 tablespoons butter
1 ½ lbs ground beef
Salt and pepper
Parsley, mint and basil (or use marjoram too)
3 tablespoons Tomato Paste
1 can Tomato sauce
3 ¼ cups water
1 ½ cups raw rice
Potatoes – sliced lenthwise

DIRECTIONS:
Saute onions in 3 tablespoons of butter. Add beef and brown well. Season with salt and pepper, parsley, mint and basil.

Combine 1 tablespoon tomato paste and 1 ¼ cup water. Add rice and mix. Bring to boil and cook until liquid is absorbed (adding more water till rice is cooked) by rice. Mix rice with meat mixture.

Line casserole with slices of tomatoes, add meat and rice mixture till half full, and sprinkle with Parmesan cheese. Repeat layers again and end with tomato slices on top and sprinkle Parmesan cheese on top.

Add a salad, and you have a filling and flavorful dinner.

Bake at 350-375 for 35 to 40 minutes.

Greek Style Chicken and Potatoes

The fragrance of this dish will bring everyone to the kitchen with anticipation.

Ingredients:
1 package of Chicken cut up and without skin
¼ Cup Extra Virgin Olive Oil
4-5 whole garlic cloves, lightly crushed
2 Tablespoons Garlic Powder
4-5 potatoes cut into quarters
2 tablespoons chopped fresh oregano
Fresh Rosemary - Sprigs or in the jar
½ Stick unsalted butter
1/2 cup fresh lemon juice
Salt
Pepper


Directions:
Set oven to 350.
Prepare the chicken by rinsing and adding to Roasting Pan.
Add ¼ cup water to pan.
Add ¼ Cup Olive Oil over chicken and around pan.
Drizzle lemon juice over chicken and potatoes.
Place chopped garlic cloves into pan.
Add potatoes and sprinkle chicken and potatoes with salt, pepper, oregano, rosemary, and garlic powder.
Cut butter into pats and set on each piece of chicken.
Add ¼ cup water to pan
Bake in oven for one hour or until done, basting occasionally. Add water if necessary.

Serve with a traditional Greek Salad and side of Feta Cheese for a nourishing, flavorful and satisfying meal.

Southern Style Strawberry Pineapple Trifle

This luscious dessert is always a favorite at family gatherings.

Ingredients:
2-10 Ounce Boxes of Frozen Strawberries in their own syrup….Thaw at Room Temp and keep syrup.
Large Tub of Cool Whip Lite
2 Cans (20 ounce) of Crushed Pineapple (Drain Well thru a Strainer)
2 Large packages of Instant Vanilla Pudding. (Not the small ones)
2 Entenmann’s ( or comparable) Sour Cream Pound Cakes

Directions:
For best presentation, use a clear Trifle bowl on a pedestal.
Defrost Strawberries and Drain Pineapple
Prepare Pudding according to Direction and keep in Refrigerator for a few minutes to set

Start Layering:
Layer bottom of Trifle Dish with Thin Slices (1/2”) of Pound Cake
Follow with layers of:
½ of Pudding
½ of Strawberries
Slices of Pound Cake
½ of Pineapple
Pound Cake
Remainder of Pudding
Remainder of Strawberries
Remaining Pound Cake - Reserve a few slices for finishing the top.
Remaining Pineapple
Cool Whip

Add Peaks to Cool Whip with a Spoon and Sprinkle Pound Cake Crumbs on top for color.

Add a few toothpicks halfway into top and cover with Saran Wrap. The toothpicks will hold the Saran Wrap up like a tent. Just don’t forget to remove them before serving.

Refrigerate till ready to serve.