Recipe(tried): Shepherd's Pie From Leftovers, Buttermilk Cheese Bread (bread machine), Lemon Cake In Orange Glaze

Hello everyone!

Sometimes leftovers can be wonderful in that they become part of another fabulous meal. Such is the tale of this Shepherd's Pie I concocted yesterday. I couldn't post yesterday due to all the house chores being done and not a minute to spare to be able to post the dinner.

I had leftover green beans and carrots and decided on Sunday evening we would be having this for Monday's meal. It is a keeper because of it's savory taste and ease in making it. I served it with Buttermilk Cheddar Bread made in the bread machine. For dessert, we enjoyed a Lemon Drunk with Orange Glaze Cake.

Today we enjoyed leftover Tortellini Tomato Soup from last week and I served it with slices of Texas Toast. That soup seems better the second time around.

Keep Warm! Gina

Shepherd's Pie
serves 8

1 lb. ground sirloin
1 medium onion, chopped
3 garlic cloves, minced
1/4 of a green pepper, chopped fine
1/4 of a red bell pepper, chopped fine
1/2 cup frozen green peas
1/2 cup diced carrots
1/2 cup cut up green beans
1 (10 1/4 oz.) can beef gravy
salt and pepper to taste

6 potatoes, peeled and cubed
1 stick (1/2 cup) of butter
1/2 cup sour cream
salt and pepper to tastae
3 garlic cloves, whole
1 cup sharp cheddar cheese
paprika for sprinkling

Boil the potatoes in the water along with the garlic cloves til tender.

Meanwhile, saute the onions, peppers and garlic in 3 Tbsp. olive oil till tender. Brown the meat and drain and set aside. Add the veggies to the meat and stir in seasonings and gravy along with the peas, green beans and carrots. Mix well.

Drain the potatoes and garlic cloves and mash till creamy. Add the sour cream and thea butter and blend well. Season with salt and pepper.

Grease a 9x13-inch glass casserole dish, layer the meat mixture in evenly and then layer the mashaed potatoes over evenly and sprinkle with cheese and paprika. Bake at 350 for 30 minutes or until cheese is nice and bubbly.

Buttermilk Cheese Bread

1 pkg. yeast
3 cups bread flour
1 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 cup buttermilk, room temp.
1/4 cup warm water
1 cup grated cheddar cheese

Pour all ingredients into bread pan and select white bread.

Lemon Cake In Orange Glaze
serves 10-12

3 cups sugar 3 sticks butter
5 large eggs
3 cups flour
1/4 tsp. salt
1 can (5 oz.) evaporated milk plus water to make 1 cup of liquid
2 tsp. vanilla extract
grated zest of 1 lemon
1/2 tsp. lemon extract

Orange Glaze:
3/4 cup orange juice
1 cup sugar
1 Tbsp. butter

Beat the sugar and thae butter til fluffy. Beat in the eggs one at a time. Mix the flour and the salt together and add to the butter mixture alternately with the milk beginning and ending with flour. Fold in the extracts and the rind. Pour into a greased tube or bundt pan. Bake in a COLD OVEN at 325 for 1 hour and 45 minutes. DO NOT OPEN THE OVEN WHILE CAKE IS BAKING. Let cool in pan for 10 minutes then invert on serving plate and glaze with orange glaze.

For glaze*: Put the orange juice, sugar and butter in a small saucepan and cook it till it comes to a boil. Boil til syrupy about 45-55 minutes*. Then pour glaze over warm cake slowly so it seeps in.

* When you make the glaze, only cook it till it comes to a boil. I cooked it for the time stated and the syrup later hardened on the cake. You want to keep it syrupy wet.

By the way, this makes for a superb poundcake without the glaze.