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This week I have a recipe that is quick and easy to make because it starts with frozen ravioli. This recipe adds a Mexican flair to an Italian dish. I found this recipe in a cookbook years ago. It’s a recipe that is so simple to make, but tastes like you fussed in the kitchen!
■ 1 25-oz pkg frozen beef
■ 1 10-oz can red enchilada
■ 1 8-oz jar salsa
■ 2 cups (8oz) shredded
Monterey jack cheese
■ 1 2 1/4-oz can sliced
black olives, drained
Cook ravioli according to package directions. In a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. Drain the ravioli, and add to sauce. Top with cheese and olives. Cover and cook over low heat for 3 to 4 minutes or until the cheese is melted.
This next recipe is one I found in a cookbook of slow cooker recipes. It sounds fancy and tastes good, but is simple to make. The beauty of this recipe is that you can prepare it the night before. No rushing in the kitchen in the morning! The recipe says to serve it with noodles or rice, but I think it would be good with mashed potatoes.
PAUL’S BEEF BOURGUIGNON
■ 3-lb chuck roast, cubed
■ 2 Tbsp oil
■ 2 cans golden cream of
■ 1 envelope dry onion soup
■ 1 cup sherry
Brown the meat in oil in a skillet. Place in a slow cooker crock. Add remaining ingredients and over.
Refrigerate 6 to 8 hours or up to 14 hours to marinate. Cook in slow cooker on Low for 8 to 10 hours. Serve over egg noodles or rice.
In the above recipe, it is important to use the golden cream of mushroom soup for the best flavor. Also, this recipe calls for sherry. I recommend you use dry sherry and not the “cooking sherry” that comes in small bottles at the grocery store. The cooking sherry has loads of salt added. I usually buy the least expensive bottle of sherry I can get, and it lasts a long time. If you don’t want to use sherry, try substituting white wine vinegar or apple cider vinegar. Use 1 Tbsp vinegar to substitute for 1/4 cup sherry.
I know that Bourguignon, which is also called Beef Burgundy, is typically made with red wine, usually Burgundy wine, and is made with carrots and onions. (and in case you don’t know to pronounce it, it’s “bore-green-Yone”) So the above recipe isn’t what I consider to be a bourguignon, but it’s still delicious.
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