Wilkie Farms - Please Contact Us For More Information

Recipes...

	Shepard's Pie		Cheesy Potato Skins with Sun-Dried Tomatoes
	Southwestern Cranberries		Tuna Salad with Cranberries

Shepherd’s Pie

4 servings
Preparation Time: 10 Minutes
Cooking Time: 35 Minutes

1/2 pound each: lean ground beef and ground turkey breast
1 cup chopped onion
3-4 teaspoons chile powder
1/2 teaspoon oregano
1 teaspoon garlic salt; divided
1/2 cup fresh or frozen corn
1/2 of a 28-ounce can crushed tomatoes
1 (4-oz.) can diced green chiles
1 (2.2-oz.) can sliced ripe olives, drained
1 pound russet or Yukon Gold potatoes, peeled and cubed
2 tablespoons 1% milk
1/2 cup shredded sharp Cheddar cheese

A Southwestern take on the classic casserole, this mildly spicy dish can also be made using leftover mashed potatoes.

1. Brown beef and turkey in a medium skillet; drain excess grease.

2. Add onion, chili powder, cumin, oregano and 1/2 teaspoon garlic salt and cook for 10 minutes over medium heat, stirring occasionally. Stir in corn, tomatoes, chiles and olives. Cook over medium heat for 5 minutes, then turn into a lightly greased 1-quart baking dish.

3. Meanwhile, boil potatoes in lightly salted water for 10 minutes or until tender; drain and stir in remaining garlic salt and milk. Spread over meat mixture.

4. Bake at 400°F for 15 minutes or until the potatoes are lightly browned. Top with cheese and bake for 5 minutes more.

Calories: 383 Carbohydrates: 41 g
Fat: 14 g Fiber: 8 g
Cholesterol: 81 mg Protein: 32 g
Sodium: 883 mg Potassium: n/a

Back

Cheesy Potato Skins with Sun-Dried Tomatoes

16 servings
Preparation Time: 15 Minutes
Cooking Time: 1 Hour 20 Minutes

4 medium russet potatoes (about 1 1/2 pounds)
1/4 cup fat free sour cream
2 ounces shredded Parmesan cheese
2 ounces shredded Mozzarella cheese
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
1/3 cup finely chopped sun-dried tomatoes
Pepper to taste

Here's a new take on an old classic. Fontina and Mozzarella stand in for cheddar, and sun-dried tomatoes and parsley add a fresh touch. Perfect pick up food for your next party.

1. Preheat oven to 375 degrees.

2. Bake potatoes 50 minutes, or until tender. Let cool. Cut each potato in half. With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Cut each half in half again to form quarters. Season with salt and pepper. Bake potato quarters for 15 minutes. (This will crisp them up so that they can be picked up easily.)

3. Mash 1 cup potato pulp with a potato masher (save remaining pulp for a later use). Stir in the sour cream, cheeses, tomatoes, green onions and parsley. Mixture will be sticky and hold together. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with fresh ground black pepper and bake for 15 minutes. Serve warm.

Calories: 114 Carbohydrates: 17 g
Fat: 2 g Fiber: 3 g
Cholesterol: 7 mg Protein: 4 g
Sodium: 333 mg Potassium: n/a
Vitamin C: n/a

Back

Southwestern Cranberries

"Cranberries with apples, walnuts and frozen whipped dairy topping. This recipe will give you something to whoop and holler about!" Original recipe yield: 8 servings.

INGREDIENTS:
2 cups fresh or frozen cranberries
2 cups white sugar
2 Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS:
Chop cranberries in an electric blender or food processor until they are almost mush; stir in sugar and refrigerate overnight.
A couple of hours before serving, stir the apples and walnuts into cranberry mixture and fold in the non-dairy whipped topping. This dessert will keep well in a covered container for several days.

Back

Tuna Salad with Cranberries

"This simple, unusual recipe will yield the best tuna sandwiches you've ever had! Try on potato bread for a comforting, yummy treat!" Original recipe yield: 4 sandwiches.

INGREDIENTS:
2 (6 ounce) cans solid white tuna packed in water, drained
2 tablespoons mayonnaise
1/3 teaspoon dried dill weed
3 tablespoons dried cranberries
salt

DIRECTIONS:
Place the tuna in a bowl, and mash with a fork. Mix in mayonnaise to evenly coat tuna. Mix in dill and cranberries, and season with salt. Enjoy on crackers or the bread of your choice!

Back