Picadillo

• 2 T olive oil, divided
• 1 lb ground beef
• 1 medium onion
• 1 green bell pepper
• 2 cloves chopped garlic
• 6 c canned tomatoes, half-drained
• 1 5-oz jar green olives
• 1 5-oz jar capers, rinsed and drained
• 1/2 c golden raisins
• 1/4 c white vinegar
• 1 tsp ground cumin
• 1 tsp ground cloves
• 2 dried bay leaves
• 1 tsp salt
• 1 tsp pepper
• 1 tsp ground cinnamon
• 1/4 c chopped parsley
• 1 bag yellow rice
• 1/4 c sliced, toasted almonds

Heat olive oil over medium heat and saute garlic, onion, and green pepper until onions are transparent. Transfer this mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the meat.

In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves, and cumin; simmer over medium heat for 10 minutes.

Place the olive mixture and the onion mixture in the pot with the ground beef. Add tomatoes, raisins, and parsley; cook for one hour over medium heat, stirring occasionally.

Serve over yellow rice and garnish with toasted almonds.

Runza Casserole

• 2 cans crescent rolls
• 1 can cream of celery soup
• 1 16-oz bag chopped cabbage
• 8 oz cheddar and mozzarella cheese
• 1 lb hamburger
• 1 medium onion
• Pinch of salt and pepper

Preheat oven to 375 degrees.

Pat one can of crescent rolls into bottom of 9x13 pan and squish perforations together.

In a skillet on low, brown hamburger, cabbage, and onion. Season with salt and pepper. Drain any grease.

Add soup and cheese; heat until melted.

Spoon mixture from skillet onto crust in pan; top with other can of crescent rolls but leave perforations open for steam.

Bake 15-20 minutes at 375 degrees or until crust is golden brown.

*Recipe courtesy of Mama B