Vegetable Beef Casserole
3 medium unpeeled potatoes, 1 teaspoon dried thyme
diced 1 teaspoon salt
3 carrots, sliced 1 teaspoon pepper
3 celery ribs, sliced 4 medium tomatoes, peeled,
1 medium onion, chopped seeded and chopped
2 cups fresh or frozen green beans
l pound lean ground beef 1 cup (4 oz.) shredded cheddar (90 percent lean) cheese
In a casserole, layer half of the potatoes, carrots, celery, green beans and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each of thyme, salt and pepper. repeat layers. Top with tomatoes. Cover and bake at 400º for 15 minutes. Reduce heat to 350º; bake about 1 hour longer or until the vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted. 6-8 servings.
Strawberry Cheesecake Ice Cream
1 (8 oz.) package cream cheese, softened
1/3 cup refrigerated French vanilla nondairy creamer
1/4 cup sugar
1 teaspoon grated lemon peel
l carton (16 ounces) frozen whipped topping, thawed
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
In a large bowl, beat the cream cheese, creamer, sugar and lemon peel until blended. Fold in whipped topping and strawberries. Transfer to a freezer container; freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving. Makes 2 quarts.
