Ingredients:

Filling:
1 1/2 cups frozen corn kernels
2 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 pounds ground beef
1 clove garlic, minced
2 tablespoons flour
1 cup beef broth
1 cup diced canned tomatoes or crushed tomatoes in puree
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoons Worcestershire sauce
salt and pepper to taste

Mashed Potato Topping:
6 cups peeled and chopped potatoes
2 teaspoons salt, plus salt to taste
4 tablespoons butter
1/2 cup sour cream
1/4 to 1/2 cup milk
1 to 1 1/2 cups grated white Cheddar cheese
Paprika

Procedure:

Cook the corn according to the package instructions. Drain and set aside. Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add about 2 teaspoons of salt to the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes. Meanwhile, make the meat filling. Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes. Add the ground beef to the pan and break it up with a wooden spoon as it browns. Remove the skillet from the stove and, resting it on a heatproof surface so it won’t feel so heavy, tilt the pan so that the excess fat runs to the side. Carefully spoon out the fat and discard it (this will make the dish leaner and healthier, as well as lighter tasting). Put the skillet back on the burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, then the herbs, reserved corn, and Worcestershire sauce. Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Transfer the mixture to a large buttered casserole. Set the oven to 400°, and while it heats, check to see if your boiling potatoes are done. To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can slice through the chunk easily with a butter knife, the potatoes are done. Set a large colander in the sink and drain the potatoes in it (this job can generate a lot of steam, so it is best done by an adult or under adult supervision). Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream here and there over the hot potatoes as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, then partially mash the potatoes with a hand masher. Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes. Don’t make them too soft, however; you want them to have some body. Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika (be sure to wash your hands right afterward so you don’t accidentally rub any of the spice in your eyes). Bake the pie on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving. Makes 5 to 6 servings.

Ingredients:

1 pkg. Pepperidge farm frozen puff pastry shells
1 lb. boneless beef sirloin steak or top round steak, ¾” thick
2 tbsp. cornstarch
1¾ cups Swanson beef broth
1 tbsp. soy sauce
2 tbsp. vegetable oil
4 cups broccoli flowerets
2 green onions, sliced

Procedure:

Bake pastry shells according to pkg. directions. Slice beef into very thin strips. Mix cornstarch, broth and soy.Heat 1 tbsp. oil in skillet. Add beef and stir-fry until browned. Remove beef. Add remaining oil. Add broccoli and onions and stir-fry until tender-crisp. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return beef to skillet and heat through. Serve in pastry shells.

Ingredients:

1½ lb. boneless beef sirloin, 1½” thick
16 oz. Pace Picante Sauce or Chunky Salsa

Procedure:

Lightly oil the grill rack and heat the grill to medium. Grill the steak for 22 minutes for medium-rare or to desired doneness, turning the steak over halfway through cooking and brushing often with 1 cup of the picante sauce. Let stand for 10 minutes before slicing. Serve additional picante sauce with the steak.

Ingredients:

8 pork chops (1/2 inch thick)
1/3 cup all-purpose flour
1/4 cup butter or margarine
salt and pepper to taste
2 cups apple juice, divided
2 lb. small red potatoes
1 lb. small whole onions or 1 small jar whole onions, drained (16 oz.)
1 lb. carrots, peeled cut into 3 inch pieces
6 cups to 8 cups shredded cabbage

Procedure:

Coat pork chops in flour; reserve excess flour. In a large dutch oven melt butter over medium-high heat. Brown chops on both sides. Season with pepper and salt if desired. Remove and set aside. Stir reserved flour into pan; cook and stir until paste forms. Gradually whisk in 1-1/2 cups apple juice; blend until smooth. Return chops to dutch oven; cover and bake at 350 degrees for 30 minutes. Add potatoes, onions, carrots and remaining apple juice. Cover and bake 30 minutes longer. Top with cabbage; cover and bake 1 to 1 1/2 hours or until the pork chops are tender, basting occasionally with juices. Makes 8 servings.

Ingredients:

250 grams carrots, cut into fine julienne strips
salt and freshly ground black pepper
75 grams unsalted butter
15 ml. spoon oil
6 x 175 grams salmon steaks
350 grams cucumber, peeled
150 ml. dry white wine
2 x 15 ml. spoons chopped tarragon
2 x 15 ml. spoons chopped chervil
15 ml. spoon chopped chives

Procedure:

Cook the carrots in boiling salted water in a large pan for 1 minute; drain and leave on one side. Melt 25 grams of the butter and the oil in the same pan. Sprinkle the salmon steaks with salt and pepper to taste, add to the pan and fry for 5 to 7 minutes on each side. Transfer to a warmed serving dish and keep hot. Cut the cucumber in half lengthwise remove the seeds and cut into 1 cm. slices. Add to the pan with the carrots and wine, cover and cook for 4 to 5 minutes. Remove with a slotted spoon and arrange around the fish; keep warm. Boil the liquor in the pan until it is reduced to 2 x 15 m.l spoons. Beat together the tarragon, chervil, chives and remaining butter in a basin. Beat in the reduced liquor until a smooth, thick herb sauce is obtained. Spoon onto the salmon and serve with wholewheat rolls. Makes 6 servings.

Ingredients:

Soup:
2 quarts chicken broth
2 cups corn kernels
3 Roma tomatoes, chopped
4 tablespoons salsa

Add-ins:
1 ripe avocado
1 tablespoon lemon juice (1/2 lemon)
2 cooked boneless chicken breasts, cut into bite-sized strips
1 bag corn tortilla chips
2 cups grated Monterey Jack cheese
1/2 bunch cilantro, chopped

Procedure:

In a large soup pot, combine the broth, corn, tomatoes, and salsa. Bring to a boil, cover, reduce the heat, and simmer for approximately 10 to 15 minutes. Just before you are ready to eat, cube the avocado and sprinkle it with lemon juice. Place the add-ins in bowls on the table. Diners can fill a bowl with the ingredients of their choice, then ladle on the hot soup. Makes 6 to 8 servings.