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  • Writer's pictureLinda Thomson

Mixing Bowl: More Recipes!

Tortilla, Meat and Rice Pie

H & K Contributor

Sheri Torelli


  • 1 lb. ground beef

  • ½ cup onion, chopped

  • 1 tsp. garlic, minced

  • 1 can (28 oz.) enchilada sauce

  • 1 cup sliced black olives

  • 1 tsp. cumin

  • 2 cups cooked rice

  • 4-6 corn tortillas

  • 1-2 cups grated cheddar cheese

  • 2 tomatoes, chopped


Pre -heat oven to 350 degrees.

Brown ground beef, onion and garlic until cooked through. Drain well. Add enchilada sauce, olives, and cumin. Heat for 2 minutes on low. Add cooked rice and mix together.

Make 2 layers of the meat/rice mixture, tortillas and cheese in a well-greased round casserole dish or a deep dish pie plate. Top with onion and tomato and bake for 20-30 minutes, until heated through.

Optional toppings: sour cream, green onion and avocado. Can be layered in a Crock-Pot and cooked on low for 1 ½ - 2 hours.

Macaroni & Cheese

H & K Contributor

Sherri Hawkins


  • 1 lb. elbow macaroni

  • ½ cup chopped onion

  • ½ cup flour

  • 5 ½ cups milk

  • 4 ½ cups sharp cheddar cheese

  • 8 Tbs. butter (salted)

  • 2 tsp. salt

  • 1/4 tsp. pepper

  • 1 cup parmesan cheese


Pre-heat oven to 350 degrees.

Cook elbow macaroni until just tender, rinse in cold water.

Sauté onion in butter. Add flour whisking and cooking for I minute. Gradually add milk and whisk until hot and bubbly. Remove from heat and stir in 4 cups sharp cheddar cheese and 1 cup parmesan cheese.

Pour mixture into a prepared 9”x13” pan and top with remaining ½ cup sharp cheddar cheese.

Bake until browned on top, about 30 minutes.

Cream of Zucchini Soup

H & K Contributor

JoAnn Thorsheim


  • ½ small onion quartered

  • 2 garlic cloves

  • 3 medium zucchini, skin on cut into large chunks

  • 32oz. reduced sodium Swanson chicken Broth

  • 1 ½ cup heavy whipping cream

  • 2 Tbs. reduced sour cream

  • Kosher salt and black pepper to taste

  • Fresh grated parmesan cheese (for topping)


Combine chicken broth, heavy whipping cream, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover and simmer until tender, about 20 minutes.

Remove from heat and puree with an immersion blender, add the sour cream and puree again until smooth.

Salt and pepper to taste. Top with freshly grated parmesan cheese. Serve hot.

Easy Poppy Seed Cake

H & K Contributor

Bobbie Stern


  • 1 pkg yellow cake mix

  • 2 small pkgs instant pudding mix (butterscotch or vanilla)

  • 4 eggs

  • 1 cup water

  • ½ cup oil

  • ½ cup poppy seeds


Mix all ingredients in bowl.

Pour into greased angel food pan or Bundt cake pan.

350 degrees for 45 min or until the top is golden brown.

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1 Comment

Sheri Torelli
Sheri Torelli
May 19, 2020

Linda, you always have such a wonderful way of sending along beauty, fun and smiles. Your blog is such fun. Thank you!

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