Meat and Cheese Pita Pockets:
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Here is a quick delicious entree for a busy day. |
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What you need. |
What you do. |
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2 cups chopped onion. 2 tbsp corn oil. |
In a skillet on medium heat, fry onion in oil until tender. |
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1 lb. ground round. |
Add ground round and fry until browned. |
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2 tbsp. ground cumin. 1 tsp. oregano. 1 tsp. basil. 1 tsp salt.
1/2 tsp ground black pepper. |
Add herbs, salt and pepper. Stir to blend while heating. |
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Preheat oven to 350 deg. |
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1 cup chopped green peppers. 1 cup chopped mushroom. |
Add peppers and mushrooms and stir to mix while heating until
peppers are hot, not soft. |
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Cut 3 pita loaves in half to make 6 pita pockets. 2 cups shredded
mozzarella cheese. |
Layer meat mix and cheese in pita pockets. Use a baking dish
with a rack to keep pockets upright. Bake to melt cheese, about
5 to 10 minutes. |
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1 cup or more each of chopped black olives, chopped green olives,
chopped onion, and chopped fresh tomato jalapeno pepper rings,
and Hungarian wax pepper rings. Sour cream. |
Serve hot pockets with toppings on the side immediately. |
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This recipe may be easily doubled. Healthy hungry people have
been know to consume two or three of these with no problem. |