Warba Potato Salad

Steam a potful of potatoes until tender.

Drain and spread out to cool on a cutting  board or counter.

Cut into smaller chunks.

Mix together equal parts sour cream and plain yogurt, and stir into potatoes.

A quarter cup of each will do for about 3 cups of potatoes.

Add chopped green onions and salt and pepper to taste.

From “Grabbling” by Jane Reid, Edible Vancouver, Summer 2016.

Cooking Wild Rice Using the Stovetop Method

1.      Wash 1 cup uncooked wild rice thoroughly.

2.      Add to 3 cups boiling water, salted to taste, in a heavy saucepan.

3.      Return water to boil and stir.

4.      Reduce heat and simmer, covered, 50-60 minutes or just until kernals puff open.

5.      Uncover and fluff with table fork.

6.      Simmer five additional minutes.

7.      Drain any excess liquid.

8.      For chewier texture cook less time.

Simply Lasagna

Ingredients:

• 1 lb. (450 g) lean ground beef
• 2-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
• 2 cups light ricotta cheese
• 1/2 cup Kraft 100% Parmesan Grated Cheese, divided
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 1-1/2 cups water
• 12 lasagna noodles, uncooked

Method:

1. Heat oven to 350°F.
2. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.
3. Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until blended.
4. Spread 1 cup meat sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles and meat sauce. Sprinkle with remaining mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
5. Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

Ground Beef Stuffed Green Bell Peppers With Cheese

• Prep Time: 15 mins
• Total Time: 50 mins
• Serves: 3, Yield: 6 peppers

Ingredients

• • 6 large green peppers
  • 1 lb beef, Ground
  • 1/2 cup onion, Chopped
  • 1 (16 ounce) cans tomatoes, diced
  • 1/2 cup long grain rice, any avalable rice is fine it may afect cooking time though
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 cup cheddar cheese, Shredded ( about 4 ounces)

Directions

1. Cut off the tops of green peppers; discard seeds and membranes.
2. Chop enough of the tops to make 1/4 cup, set aside.
3. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
4. Sprinkle insides of the peppers lightly with salt.
5. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
6. Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
7. in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
8. add rice to beef mixture.
9. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
10. Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

From here: http://www.food.com/recipeprint.do?rid=1356