Art Ginsburg, AKA Mr. Food, is a very familiar face on daytime TV. He has little segments where he goes through a recipe that’s family-friendly and speedy at the same time. He always ends his cooking and tasting with “Ooh, it’s so good!” In 1998, he teamed up with shopping network QVC, with the result being “Mr. Food: A Taste of QVC. Food and Fun Behind the Scenes.” This is a hardcover cookbook featuring recipes, pictures and information about many of QVC’s on-air personalities and other celebrities as well as Mr. Food’s own creations. Two-Minute Hawaiian Pie
1 can (20 oz.) crushed pineapple in syrup, undrained 1 package (6-serving size) instant vanilla pudding, dry 1 container (8 oz.) sour cream 1 nine-inch prepared shortbread pie crust 1 can (8 oz.) sliced pineapple, drained and halved 8 maraschino cherries, drained 2 tablespoons sweetened, flaked coconut In a large bowl, combine the crushed pineapple with its syrup, the dry pudding mix and sour cream. Mix until well blended. Spoon into the pie crust and decorate with the sliced pineapple, cherries and coconut. Cover and chill for at least 2 hours before serving. Marinated Steak Nachos
1/2 cup lemon juice 2 tablespoons minced fresh garlic 1 tablespoon dried oregano 1 tablespoon ground cumin 1 teaspoon salt 1 tablespoon black pepper 1 1/2 pounds beef flank steak 1 package (14 oz.) tortilla chips 2 cups (8 oz.) shredded Colby Jack cheese blend 2 large tomatoes, seeded and chopped 3 scallions, thinly sliced In a 9 by 13 inch baking dish, combine the lemon juice, garlic, oregano, cumin, salt and pepper. Add the flank steak, turning to coat completely. Cover and marinate in the refrigerator for 30 minutes. Preheat the broiler. Place the steak on a rimmed baking sheet; discard the marinade. Broil for 8-9 minutes per side for medium or until your desired doneness beyond that. Allow to cool for 10 minutes. Place on a cutting board and cut across the grain into thin slices, then cut into one-inch pieces. Reduce the oven temperature to 350 degrees. Spread the tortilla chips over two large rimmed baking sheets, then top evenly with the sliced steak and sprinkle with the cheese. Bake 5-6 minutes or until the cheese has melted. Remove from oven and slide onto a large platter, if desired. Sprinkle with the tomatoes and scallions and serve immediately. Mashed Potato Casserole
5 pounds potatoes, peeled and cut into chunks 1 package (8 oz.) cream cheese, softened 1/2 small onion, minced 2 eggs 2 tablespoons all-purpose flour 2 tablespoons chopped fresh parsley 1 1/2 teaspoons salt 1 teaspoon black pepper 1 can (2.8 oz.) French fried onion rings, coarsely chopped Preheat oven to 325 degrees. Place the potatoes in large pan and add just enough water to cover them. Bring to a boil over high heat then reduce the heat to medium and cook for 12-15 minutes or until fork-tender; drain. Coat a 2 quart casserole dish with nonstick cooking spray. In a large bowl, with an electric beater on medium speed, beat the potatoes and cream cheese until smooth. Add the minced raw onion, eggs, flour, parsley, salt and pepper. Continue beating until thoroughly blended. Spoon into the casserole dish and sprinkle with the French-fried onions. Bake for 35-40 minutes or until heated through and the edges are golden. Serves 6-8. Mr. Food has written many cookbooks, beginning in 1990. Usually, he’s alone in the spotlight but in this book, he is sharing the fun with people he has come to consider family. I like both QVC and Art Ginsburg, so this is one book I read often.
And...that’s all she wrote.
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