SAUCY ASIAN MEAT BALLS
2 garlic cloves, minced
½ tsp. ground ginger
1 tsp. plus ¼ cup reduced sodium soy sauce, divided
1 lb. lean ground turkey
¼ cup rice vinegar
¼ cup tomato paste
2 Tbsp. molasses
1 tsp. hot pepper sauce
In a large bowl, combine the garlic, ginger and 1 tsp. soy sauce. Crumble turkey over mixture and mix well. Shape into 1-in. balls.
Place in a 9-x-13-in. baking dish coated with cooking spray. Bake, uncovered, at 350^ for 20-25 minutes or until meat is no longer pink.
In a large saucepan, combine the vinegar, tomato paste, molasses, pepper sauce and remaining soy sauce. Cook and stir over medium heat for 3-5 minutes. Add the meat; heat through.
Yield: 3 dozen.
Wednesday, December 31, 2008
MARINATED BAKED PORK CHOPS
MARINATED BAKED PORK CHOPS
1 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 Tbsp. Worcestershire sauce
1 tsp. lemon juice
2 Tbsp. brown sugar 2 Tbsp. ketchup
6 pork chops, trimmed
Preheat oven to 350^.
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with ½ the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce.
Continue baking 30 minutes, or until internal temperature of the chops has reached 160^.
Yield: 6 servings.
1 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 Tbsp. Worcestershire sauce
1 tsp. lemon juice
2 Tbsp. brown sugar 2 Tbsp. ketchup
6 pork chops, trimmed
Preheat oven to 350^.
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with ½ the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce.
Continue baking 30 minutes, or until internal temperature of the chops has reached 160^.
Yield: 6 servings.
BALSAMIC-GLAZED SALMON FILLETS
BALSAMIC-GLAZED SALMON FILLETS
6 (5-oz.) salmon fillets
4 cloves garlic, minced
1 Tbsp. white wine
1 Tbsp. honey
1/3 cup balsamic vinegar
4 tsp. Dijon mustard
salt and pepper to taste
1 Tbsp. fresh chopped oregano
Preheat oven to 400^. Line a cookie-baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in wine, honey, balsamic vinegar, mustard and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer to serving platter, leaving the skin behind on the foil.
Yield: 6 servings.
6 (5-oz.) salmon fillets
4 cloves garlic, minced
1 Tbsp. white wine
1 Tbsp. honey
1/3 cup balsamic vinegar
4 tsp. Dijon mustard
salt and pepper to taste
1 Tbsp. fresh chopped oregano
Preheat oven to 400^. Line a cookie-baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in wine, honey, balsamic vinegar, mustard and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer to serving platter, leaving the skin behind on the foil.
Yield: 6 servings.
NIEMAN MARCUS CAKE RECIPE
NIEMAN MARCUS CAKE RECIPE
Mix together and pour in pyrex dish:
1 box yellow cake mix
2 eggs
1 stick butter (melted)
Next mix well and pour over cake mix:
2 cups powdered sugar
1 package cream cheese
2 eggs
Bake at 350^ for 35-45 minutes
Mix together and pour in pyrex dish:
1 box yellow cake mix
2 eggs
1 stick butter (melted)
Next mix well and pour over cake mix:
2 cups powdered sugar
1 package cream cheese
2 eggs
Bake at 350^ for 35-45 minutes
POLLO FAJITAS
POLLO FAJITAS
"Fajitas at home! Chicken briefly steeps in a zesty marinade before a sauté with onions and peppers in this Mexican favorite. Serve with warm flour tortillas, salsa, and sour cream.
1 Tbsp. Worcestershire sauce
1 Tbsp. cider vinegar
1 Tbsp. soy sauce
1 tsp. chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1-1/2 lbs. boneless, skinless chicken thighs cut into strips
1 Tbsp. vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
½ lemon, juiced
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
Heat oil in a large skillet over high heat. Add chicken strips to the pan, and sauté for 5 minutes. Add the onion and green pepper, and sauté another 3 minutes. Remove from heat and sprinkle with lemon juice.
Yield: 5 servings.
"Fajitas at home! Chicken briefly steeps in a zesty marinade before a sauté with onions and peppers in this Mexican favorite. Serve with warm flour tortillas, salsa, and sour cream.
1 Tbsp. Worcestershire sauce
1 Tbsp. cider vinegar
1 Tbsp. soy sauce
1 tsp. chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1-1/2 lbs. boneless, skinless chicken thighs cut into strips
1 Tbsp. vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
½ lemon, juiced
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
Heat oil in a large skillet over high heat. Add chicken strips to the pan, and sauté for 5 minutes. Add the onion and green pepper, and sauté another 3 minutes. Remove from heat and sprinkle with lemon juice.
Yield: 5 servings.
Tuesday, December 30, 2008
ZESTY SLOW COOKER ITALIAN POT ROAST
ZESTY SLOW COOKER ITALIAN POT ROAST
4 medium potatoes, cut into quarters (4 cups)
2 cups fresh or frozen whole baby carrots
1 stalk celery, cut into 1" pieces
1 medium Italian plum tomato, diced
2-1/2 lb. beef bottom roast or beef chuck pot roast
½ tsp. black pepper
1 can condensed tomato soup
½ cup water
1 tbsp. chopped roasted garlic or chopped fresh garlic
1 tsp. each dried basil, dried oregano and dried parsley flakes, crushed
1 tsp. vinegar
Place potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker. Season roast with pepper and place on top.
Mix soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.
Cover and cook on LOW 10 to 12 hours or HIGH 5 to 6 hours or until done.
4 medium potatoes, cut into quarters (4 cups)
2 cups fresh or frozen whole baby carrots
1 stalk celery, cut into 1" pieces
1 medium Italian plum tomato, diced
2-1/2 lb. beef bottom roast or beef chuck pot roast
½ tsp. black pepper
1 can condensed tomato soup
½ cup water
1 tbsp. chopped roasted garlic or chopped fresh garlic
1 tsp. each dried basil, dried oregano and dried parsley flakes, crushed
1 tsp. vinegar
Place potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker. Season roast with pepper and place on top.
Mix soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.
Cover and cook on LOW 10 to 12 hours or HIGH 5 to 6 hours or until done.
Monday, December 29, 2008
EASY BAKED HAM
EASY BAKED HAM
"Sliced ham is layered in a casserole with pineapple and brown
sugar then baked in ginger ale".
1 (4 lb.) fully cooked spiral cut ham
1 (20-oz.) can sliced pineapple, drain with juice reserved
1 cup dark brown sugar
1 liter ginger ale
Preheat oven to 350^.
Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6-quartcasserole dish. Top with a few pineapple rings and ¼ of brown sugar. Repeat the layers, ending with pineapple rings on top, but don’t sprinkle the last of the ¼ of brown sugar.
Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about halfway. Sprinkle the remaining brown sugar over the top.
Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.
Yield: 12 servings.
"Sliced ham is layered in a casserole with pineapple and brown
sugar then baked in ginger ale".
1 (4 lb.) fully cooked spiral cut ham
1 (20-oz.) can sliced pineapple, drain with juice reserved
1 cup dark brown sugar
1 liter ginger ale
Preheat oven to 350^.
Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6-quartcasserole dish. Top with a few pineapple rings and ¼ of brown sugar. Repeat the layers, ending with pineapple rings on top, but don’t sprinkle the last of the ¼ of brown sugar.
Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about halfway. Sprinkle the remaining brown sugar over the top.
Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.
Yield: 12 servings.
SLOW COOKER SPICY BLACK-EYED PEAS
SLOW COOKER SPICY BLACK-EYED PEAS
6 cups water
1 cube chicken bouillon
1 lb. dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded and diced
1 jalapeno chile, seeded and minced
8 oz. diced ham
4 slices bacon, chopped
½ tsp. cayenne pepper
1-1/2 tsp. cumin
salt to taste
1 tsp. ground black pepper
Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker on LOW for 6 to 8 hours until the beans are tender.
Yield: 10 servings.
6 cups water
1 cube chicken bouillon
1 lb. dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded and diced
1 jalapeno chile, seeded and minced
8 oz. diced ham
4 slices bacon, chopped
½ tsp. cayenne pepper
1-1/2 tsp. cumin
salt to taste
1 tsp. ground black pepper
Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker on LOW for 6 to 8 hours until the beans are tender.
Yield: 10 servings.
CLASSIC SUGAR COOKIES
CLASSIC SUGAR COOKIES
Point Value 1
Servings: 45
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. cup ground nutmeg
¼ cup butter
¼ cup Neufchatel cheese
1 cup sugar
1 tsp. vanilla extract
1 large egg
½ cup fat-free skim milk
1 tsp. all-purpose flour
1/3 cup sugar
In a medium bowl, combine flour, baking powder, baking soda and nutmeg; set aside.
Place butter and cheese in a large bowl; cream using an electric mixture. Add sugar and beat until batter is pale yellow, beat in vanilla extract and egg.
Point Value 1
Servings: 45
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. cup ground nutmeg
¼ cup butter
¼ cup Neufchatel cheese
1 cup sugar
1 tsp. vanilla extract
1 large egg
½ cup fat-free skim milk
1 tsp. all-purpose flour
1/3 cup sugar
In a medium bowl, combine flour, baking powder, baking soda and nutmeg; set aside.
Place butter and cheese in a large bowl; cream using an electric mixture. Add sugar and beat until batter is pale yellow, beat in vanilla extract and egg.
LOW FAT SPINACH DIP
LOW FAT SPINACH DIP
10-oz. fresh baby spinach, steamed until wilted
1 cup plain fat-free yogurt, drained of excess water
4-oz. fat-free cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup finely chopped scallions
1 garlic clove, minced
1 tbsp. fresh lemon juice
Place wilted spinach in a colander and squeeze out excess water. Chop finely and place in a medium bowl. Stir yogurt and cream cheese together until smooth. Add to spinach. Stir in remaining ingredients and blend thoroughly. Refrigerate until ready to serve.
Yield: About 2 cups.
10-oz. fresh baby spinach, steamed until wilted
1 cup plain fat-free yogurt, drained of excess water
4-oz. fat-free cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup finely chopped scallions
1 garlic clove, minced
1 tbsp. fresh lemon juice
Place wilted spinach in a colander and squeeze out excess water. Chop finely and place in a medium bowl. Stir yogurt and cream cheese together until smooth. Add to spinach. Stir in remaining ingredients and blend thoroughly. Refrigerate until ready to serve.
Yield: About 2 cups.
Sunday, December 28, 2008
WHAT TO DO IF YOUR CHILI IS TO SPICY
WHAT TO DO IF YOUR CHILI IS TO SPICY
If it is too acidic, use a pinch or more of baking soda to neutralize the acid. Carrots offer sweetness and absorb the acids. Try one in you pasta sauce and see how it will taste before you serve the sauce. Sugar can be used to sweeten if needed, be cautious though
Potatoes work well also. Peel 2-3 large potatoes and mix them in your chili. Leave in for ½ hour, then taste, and if it is still to spicy, leave it in until the taste tells you otherwise. Or try step 2 or 3 below.
Make more chili without spice and add it to the original batch.
1 tspI have found to work well is to stir in a piece of chocolate, but not so much as to make it taste like it, then you would give your secret ingredient away.
Put a few pieces of lemon, peel and all in your chili. This will help to take out some of the spiciness.
Dairy helps to neutralize hot food, so if you are in a hurry you can add either sour cream or plain yogurt.
You can add a dollop of honey. You can’t taste the sweetness, but it knocks out the spice.
The one I use is ¼ cup apple cider vinegar, heat it on stove or microwave. When hot add 2 Tbsp. sugar and dissolve, add it to chili (I add a small amount at a time) if it gets too sweet, add some salt. It is great in tomato based sauces.
The old standby is baking soda, works well with just a one or two tsp.
¼ cup hot apple vinegar/wine vinegar with 1-tsp. honey dissolved in it, or 2-tsp. sugar.
Chili over white rice tones down the spiciness.
Adding water and cooking longer, works also, even milk added will work, and cook it out.
The only real way is to add additional other ingredients---more beans, meat, sweet peppers, tomato products, etc. this will dilute it. Other than that "you’re stuck". Once it is integrated, there is not a lot you can do. Give the above ideas a try, it can’t hurt and hopefully it will tone down the spiciness some.
If it is too acidic, use a pinch or more of baking soda to neutralize the acid. Carrots offer sweetness and absorb the acids. Try one in you pasta sauce and see how it will taste before you serve the sauce. Sugar can be used to sweeten if needed, be cautious though
Potatoes work well also. Peel 2-3 large potatoes and mix them in your chili. Leave in for ½ hour, then taste, and if it is still to spicy, leave it in until the taste tells you otherwise. Or try step 2 or 3 below.
Make more chili without spice and add it to the original batch.
1 tspI have found to work well is to stir in a piece of chocolate, but not so much as to make it taste like it, then you would give your secret ingredient away.
Put a few pieces of lemon, peel and all in your chili. This will help to take out some of the spiciness.
Dairy helps to neutralize hot food, so if you are in a hurry you can add either sour cream or plain yogurt.
You can add a dollop of honey. You can’t taste the sweetness, but it knocks out the spice.
The one I use is ¼ cup apple cider vinegar, heat it on stove or microwave. When hot add 2 Tbsp. sugar and dissolve, add it to chili (I add a small amount at a time) if it gets too sweet, add some salt. It is great in tomato based sauces.
The old standby is baking soda, works well with just a one or two tsp.
¼ cup hot apple vinegar/wine vinegar with 1-tsp. honey dissolved in it, or 2-tsp. sugar.
Chili over white rice tones down the spiciness.
Adding water and cooking longer, works also, even milk added will work, and cook it out.
The only real way is to add additional other ingredients---more beans, meat, sweet peppers, tomato products, etc. this will dilute it. Other than that "you’re stuck". Once it is integrated, there is not a lot you can do. Give the above ideas a try, it can’t hurt and hopefully it will tone down the spiciness some.
LEMON GARLIC TILAPIA
LEMON GARLIC TILAPIA
4 tilapia fillets
3 Tbsp. lemon juice
1 Tbsp. butter, melted
1 clove garlic, finely chopped
1 tsp. dried parsley flakes
pepper to taste
Preheat oven to 375^. Spray a baking dish with non-stick cooking spray.
Rinsed tilapia fillet under cool water, and pat dry with paper towels.
Place fillets in baking dish. Pour juice over fillets, and then drizzle butter on top. Sprinkle with garlic, parsley and pepper.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
Yield: 4 servings.
4 tilapia fillets
3 Tbsp. lemon juice
1 Tbsp. butter, melted
1 clove garlic, finely chopped
1 tsp. dried parsley flakes
pepper to taste
Preheat oven to 375^. Spray a baking dish with non-stick cooking spray.
Rinsed tilapia fillet under cool water, and pat dry with paper towels.
Place fillets in baking dish. Pour juice over fillets, and then drizzle butter on top. Sprinkle with garlic, parsley and pepper.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
Yield: 4 servings.
VEGETARIAN CASSOULET
VEGETARIAN CASSOULET
"White beans slow cooked with vegetables and fresh
herbs, parsley, rosemary, lemon, thyme, and savory".
2 tbsp. olive oil
1 onion
2 carrots, peeled and diced
1 lb. dry navy beans, soaked overnight
4 cups mushroom broth
1 cube vegetable bouillon
1 bay leaf
4 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh lemon thyme, chopped
1 sprig fresh savory
1 large potato, peeled and cubed
Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
I
n a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on LOW for 8 hours.
Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.
Yield: 8 servings.
"White beans slow cooked with vegetables and fresh
herbs, parsley, rosemary, lemon, thyme, and savory".
2 tbsp. olive oil
1 onion
2 carrots, peeled and diced
1 lb. dry navy beans, soaked overnight
4 cups mushroom broth
1 cube vegetable bouillon
1 bay leaf
4 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh lemon thyme, chopped
1 sprig fresh savory
1 large potato, peeled and cubed
Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
I
n a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on LOW for 8 hours.
Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.
Yield: 8 servings.
PICKLED GARLIC
PICKLED GARLIC
½ lb. garlic, peeled
1 large red pepper, chopped
2 cups white distilled vinegar
2/3 cup white sugar
½ tsp. dry mustard
½ tsp. celery seed
Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
In a large saucepan over medium high heat, place the distilled white vinegar and white sugar.
Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Remove from heat and discard spice bag.
Place garlic and peppers in a sterile container to within 1-inch of the top. Fill with remaining liquid to within ¼-inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
Yield: 16 servings.
½ lb. garlic, peeled
1 large red pepper, chopped
2 cups white distilled vinegar
2/3 cup white sugar
½ tsp. dry mustard
½ tsp. celery seed
Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
In a large saucepan over medium high heat, place the distilled white vinegar and white sugar.
Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Remove from heat and discard spice bag.
Place garlic and peppers in a sterile container to within 1-inch of the top. Fill with remaining liquid to within ¼-inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
Yield: 16 servings.
VEGETARIAN STEW
VEGETARIAN STEW
4 (15.5-oz) cans vegetable broth
1 (10-oz) package frozen chopped spinach
1 (15.0z) can dark red kidney beans, drained and rinsed
1 (15-oz) can light red kidney beans, drained and rinsed
1 (15-oz) can black beans with liquid
1 (15-oz) can great northern beans, with liquid
1 915-oz) can pinto beans with liquid
¼ cup vegetable oil
1 Tbsp. vegetable oil
1 Tbsp. garlic powder
salt to taste
black pepper to taste
Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed, mix in all the cans of beans plus the oil. Season with garlic powder, salt and pepper. Cook 30 minutes, stirring occasionally.
Yield: 12 servings.
4 (15.5-oz) cans vegetable broth
1 (10-oz) package frozen chopped spinach
1 (15.0z) can dark red kidney beans, drained and rinsed
1 (15-oz) can light red kidney beans, drained and rinsed
1 (15-oz) can black beans with liquid
1 (15-oz) can great northern beans, with liquid
1 915-oz) can pinto beans with liquid
¼ cup vegetable oil
1 Tbsp. vegetable oil
1 Tbsp. garlic powder
salt to taste
black pepper to taste
Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed, mix in all the cans of beans plus the oil. Season with garlic powder, salt and pepper. Cook 30 minutes, stirring occasionally.
Yield: 12 servings.
TO DIE FOR CROCK POT ROAST
TO DIE FOR CROCK POT ROAST
1 beef roast, any kind
1 (1-1/4-oz.) package dried brown gravy mix
1 (1-1/2-oz.) package dried Italian salad dressing mix
1 (1-1/4-oz.) dried ranch-dressing mix
½ cup water
1. Place beef roast in crock-pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast,
4. Cook on LOW for 7-9 hours.
Yield: 8 servings.
1 beef roast, any kind
1 (1-1/4-oz.) package dried brown gravy mix
1 (1-1/2-oz.) package dried Italian salad dressing mix
1 (1-1/4-oz.) dried ranch-dressing mix
½ cup water
1. Place beef roast in crock-pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast,
4. Cook on LOW for 7-9 hours.
Yield: 8 servings.
SLOW COOKED BBQ RIBS
SLOW COOKED BBQ RIBS
(For Crock Pot)
3 lbs. pork spareribs
Salt
Pepper
1 jar barbecue sauce (your favorite)
1 onion, diced
Do not preheat the slow cooker.
Dice up onion, add to crock-pot.
Rub the ribs with salt and pepper, add to crock-pot.
Dump barbecue sauce on top.
Cook on LOW setting for 8-10 hours.
Try not to lift the lid too much.
The meat will fall off the bone.
Yield: 4-6 servings.
(For Crock Pot)
3 lbs. pork spareribs
Salt
Pepper
1 jar barbecue sauce (your favorite)
1 onion, diced
Do not preheat the slow cooker.
Dice up onion, add to crock-pot.
Rub the ribs with salt and pepper, add to crock-pot.
Dump barbecue sauce on top.
Cook on LOW setting for 8-10 hours.
Try not to lift the lid too much.
The meat will fall off the bone.
Yield: 4-6 servings.
JAMBALAYA for the CROCK POT
JAMBALAYA for the CROCK POT
24-oz boneless skinless, chicken breast
3 cups green peppers, chopped
2 medium onions, chopped
4 cups celery, sliced
8 garlic cloves, minced
2 (14-oz) cans whole tomatoes
2/3 cup tomato paste
2 (10-1/2-oz) cans beef broth
2 tbsp. parsley
1 Tbsp. basil
1 tsp. oregano
2 tsp. Tabasco sauce
1 tsp. cayenne pepper
1 tsp. salt
32-z shelled shrimp
6 cups cooked rice
Cut chicken into 1-in. pieces
Put all ingredients (EXCEPT shrimp and rice) in crock-pot.
Cover; cook on LOW for 8 hours.
Add shrimp the last 20 minutes of cooking.
Stir in rice before serving.
Yield: 12 servings.
24-oz boneless skinless, chicken breast
3 cups green peppers, chopped
2 medium onions, chopped
4 cups celery, sliced
8 garlic cloves, minced
2 (14-oz) cans whole tomatoes
2/3 cup tomato paste
2 (10-1/2-oz) cans beef broth
2 tbsp. parsley
1 Tbsp. basil
1 tsp. oregano
2 tsp. Tabasco sauce
1 tsp. cayenne pepper
1 tsp. salt
32-z shelled shrimp
6 cups cooked rice
Cut chicken into 1-in. pieces
Put all ingredients (EXCEPT shrimp and rice) in crock-pot.
Cover; cook on LOW for 8 hours.
Add shrimp the last 20 minutes of cooking.
Stir in rice before serving.
Yield: 12 servings.
ERICA’S SLOW COOKED BEEF ROAST
ERICA’S SLOW COOKED BEEF ROAST
"Any cut of meat can be used for this. It cooks for 8-10
hours with baby carrots, onions, herbs, and condensed
cream of mushroom soup."
2 lbs. beef roast
1 tsp. vegetable oil
salt and pepper to taste
1 onion, quartered
16 baby carrots
1 can (10.75-oz) condensed cream of mushroom soup
4 cloves garlic, minced
2 Tbsp. chopped fresh parsley
In a large skillet over medium-high heat, sauté the roast in oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables.
Cover the slow cooker and cook on LOW setting for 8-10 hours, stirring once.
Transfer roasts to serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.
Yield: 4 servings.
"Any cut of meat can be used for this. It cooks for 8-10
hours with baby carrots, onions, herbs, and condensed
cream of mushroom soup."
2 lbs. beef roast
1 tsp. vegetable oil
salt and pepper to taste
1 onion, quartered
16 baby carrots
1 can (10.75-oz) condensed cream of mushroom soup
4 cloves garlic, minced
2 Tbsp. chopped fresh parsley
In a large skillet over medium-high heat, sauté the roast in oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables.
Cover the slow cooker and cook on LOW setting for 8-10 hours, stirring once.
Transfer roasts to serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.
Yield: 4 servings.
CROCK POT CHOPS THAT WILL
CROCK POT CHOPS THAT WILL
MAKE YOU EAT TIL YOU POP!
4 pork chops, each about ½-inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 (14.5-oz) can stewed tomatoes
½ cup ketchup
2 Tbsp. cider vinegar
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 beef bouillon cube
2 Tbsp. cornstarch
2 Tbsp. water
Salt and pepper pork chops, if desired
Add all ingredients except water and cornstarch to the crock-pot.
Cook on LOW for 5-1/2 hours.
Mix cornstarch and water together and stir into crock-pot.
Cook 20 minutes more.
Serve over rice.
Yield: 4 servings.
MAKE YOU EAT TIL YOU POP!
4 pork chops, each about ½-inch thick
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 (14.5-oz) can stewed tomatoes
½ cup ketchup
2 Tbsp. cider vinegar
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 beef bouillon cube
2 Tbsp. cornstarch
2 Tbsp. water
Salt and pepper pork chops, if desired
Add all ingredients except water and cornstarch to the crock-pot.
Cook on LOW for 5-1/2 hours.
Mix cornstarch and water together and stir into crock-pot.
Cook 20 minutes more.
Serve over rice.
Yield: 4 servings.
CROCK POT CHICKEN W/BLACK BEANS
CROCK POT CHICKEN W/BLACK BEANS
AND CREAM CHEESE
4-5 boneless chicken breast
1 (15-1/2-oz) can black beans
1 (15-oz) can corn
1 (15-oz) jar salsa
1 (8-oz) package cream cheese
Take 4-5 frozen, boneless chicken breast put into crock-pot.
Add 1 can black beans, drained, 1 jar salsa, and 1 can of corn, drained.
Keep in crock-pot on high for about 4-5 hours or until chicken is cooked.
Add a package of cream cheese (just throw it on top) and let sit for about ½ hour.
All done and enjoy!
Yield: 4 servings.
AND CREAM CHEESE
4-5 boneless chicken breast
1 (15-1/2-oz) can black beans
1 (15-oz) can corn
1 (15-oz) jar salsa
1 (8-oz) package cream cheese
Take 4-5 frozen, boneless chicken breast put into crock-pot.
Add 1 can black beans, drained, 1 jar salsa, and 1 can of corn, drained.
Keep in crock-pot on high for about 4-5 hours or until chicken is cooked.
Add a package of cream cheese (just throw it on top) and let sit for about ½ hour.
All done and enjoy!
Yield: 4 servings.
THE BEST CHICKEN TORTILLA SOUP
THE BEST CHICKEN TORTILLA SOUP
1 (46-oz) can chicken broth
1 (15-oz) can tomato sauce
1 (15-oz) can diced tomatoes
3 cups shredded cooked chicken (use a rotisserie from the deli)
2 Anaheim chilies, diced
1 jalapeno pepper, diced
½ cup diced onion
3-4 large tomatoes, diced
2 garlic cloves, diced
Minced cilantro
1 Tbsp. chili powder
2 tsp. cumin
2 tsp. pepper
1 tsp. salt
2 tsp. Tabasco sauce
½ tsp. chipotle peppers (optional)
GARNISH:
1 cup shredded Cheddar cheese
1 avocado, chopped
¼ cup cilantro, pulled from the stem
1 lime cut in wedges
2 cups crushed tortilla chips
Throw everything except the garnish in your crock-pot and let it cook on HIGH for 5-6 hours.
Dress the garnishes and give it a squeeze of lime (a must) and your good to go!
Enjoy!
If you are not using a crock-pot, sauté the garlic and onion in 2 Tbsp. olive oil before adding the remaining ingredients.
Simmer for at least an hour so that the flavors mix together.
Yield: 6 servings.
1 (46-oz) can chicken broth
1 (15-oz) can tomato sauce
1 (15-oz) can diced tomatoes
3 cups shredded cooked chicken (use a rotisserie from the deli)
2 Anaheim chilies, diced
1 jalapeno pepper, diced
½ cup diced onion
3-4 large tomatoes, diced
2 garlic cloves, diced
Minced cilantro
1 Tbsp. chili powder
2 tsp. cumin
2 tsp. pepper
1 tsp. salt
2 tsp. Tabasco sauce
½ tsp. chipotle peppers (optional)
GARNISH:
1 cup shredded Cheddar cheese
1 avocado, chopped
¼ cup cilantro, pulled from the stem
1 lime cut in wedges
2 cups crushed tortilla chips
Throw everything except the garnish in your crock-pot and let it cook on HIGH for 5-6 hours.
Dress the garnishes and give it a squeeze of lime (a must) and your good to go!
Enjoy!
If you are not using a crock-pot, sauté the garlic and onion in 2 Tbsp. olive oil before adding the remaining ingredients.
Simmer for at least an hour so that the flavors mix together.
Yield: 6 servings.
SLOW-COOKER POSOLE
SLOW-COOKER POSOLE
1 tbsp. canola oil
1 (2-lb.) boneless pork loin roast cut into 1-inch cubes
2 (14.5-oz) cans enchilada sauce
2 (15.5-oz) cans white hominy, drained
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ tsp. cayenne pepper, or to taste
2 tsp. dried oregano
¼ cup cilantro, chopped
½ tsp. salt
Heat the canola oil in a skillet over high heat. Add the pork, cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4-quart slow cooker. Pour the enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
Cover, and cook on HIGH for 6 to 7 hours. Stir in the cilantro and salt. Cook on LOW for 30 minutes or more.
Yield: 8 servings.
1 tbsp. canola oil
1 (2-lb.) boneless pork loin roast cut into 1-inch cubes
2 (14.5-oz) cans enchilada sauce
2 (15.5-oz) cans white hominy, drained
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ tsp. cayenne pepper, or to taste
2 tsp. dried oregano
¼ cup cilantro, chopped
½ tsp. salt
Heat the canola oil in a skillet over high heat. Add the pork, cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4-quart slow cooker. Pour the enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
Cover, and cook on HIGH for 6 to 7 hours. Stir in the cilantro and salt. Cook on LOW for 30 minutes or more.
Yield: 8 servings.
FRENCH DIP ROAST BEEF FOR
FRENCH DIP ROAST BEEF FOR
THE CROCK POT
3-1/2 to 4 lbs. boneless chuck roast
½ cup soy sauce
1 beef bouillon cube
1 bay leaf
3-4 peppercorns
1 tsp. dried rosemary, crushed
1 tsp. dried thyme
1 tsp. garlic powder
12 French rolls split
Place meat in a 5-quart slow cooker.
Combine soy sauce and next 6 ingredients.
Pour over roast.
Add water to slow cooker until roast is almost covered.
Cook, covered, on LOW for 7 hours or until very tender.
Remove roast, reserving broth.
You may shred roast with a fork and serve on sandwich rolls with broth on the side for dipping.
Yield: 12 servings.
THE CROCK POT
3-1/2 to 4 lbs. boneless chuck roast
½ cup soy sauce
1 beef bouillon cube
1 bay leaf
3-4 peppercorns
1 tsp. dried rosemary, crushed
1 tsp. dried thyme
1 tsp. garlic powder
12 French rolls split
Place meat in a 5-quart slow cooker.
Combine soy sauce and next 6 ingredients.
Pour over roast.
Add water to slow cooker until roast is almost covered.
Cook, covered, on LOW for 7 hours or until very tender.
Remove roast, reserving broth.
You may shred roast with a fork and serve on sandwich rolls with broth on the side for dipping.
Yield: 12 servings.
CROCK-POT CREAM CHEESE CHICKEN
CROCK-POT CREAM CHEESE CHICKEN
" The cooking time listed for this recipe is for older model crock-pots. If
you have a newer one you will want to cut back on the cooking time"
1-frying chicken cut up
2 Tbsp. melted butter or margarine
salt and pepper to taste
2 Tbsp. dry Italian salad dressing
1 (10-oz) can condensed cream of mushroom soup
6-oz. cream cheese cut into cubes
½ cup sauterne white wine or sherry wine
1 Tbsp. chopped onions
Brush chicken with butter and sprinkle with salt and pepper.
Place in crock-pot and sprinkle dry mix over all.
Cover and cook on LOW for 6 to 7 hours.
About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan.
Cook until smooth.
Pour over chicken and cover and cook another 45 minutes.
Spoon sauce over pieces when serving.
Yield: 4-6 servings.
" The cooking time listed for this recipe is for older model crock-pots. If
you have a newer one you will want to cut back on the cooking time"
1-frying chicken cut up
2 Tbsp. melted butter or margarine
salt and pepper to taste
2 Tbsp. dry Italian salad dressing
1 (10-oz) can condensed cream of mushroom soup
6-oz. cream cheese cut into cubes
½ cup sauterne white wine or sherry wine
1 Tbsp. chopped onions
Brush chicken with butter and sprinkle with salt and pepper.
Place in crock-pot and sprinkle dry mix over all.
Cover and cook on LOW for 6 to 7 hours.
About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan.
Cook until smooth.
Pour over chicken and cover and cook another 45 minutes.
Spoon sauce over pieces when serving.
Yield: 4-6 servings.
CROCK POT CORNED BEEF and CABBAGE
CROCK POT CORNED BEEF and CABBAGE
4-½ lbs. corned beef brisket
2 medium onions, quartered
1 head cabbage cut in small wedges
½ tsp. pepper
3 tbsp. vinegar
3 Tbsp. sugar
2 cups water
Combine ingredients in crock-pot with cabbage on top.
Cut meat to fit, if necessary.
Cover and cook on LOW 10-12 hours; HIGH 6-7 hours or auto 6-8 hours.
Yield: 4-6 serving.
4-½ lbs. corned beef brisket
2 medium onions, quartered
1 head cabbage cut in small wedges
½ tsp. pepper
3 tbsp. vinegar
3 Tbsp. sugar
2 cups water
Combine ingredients in crock-pot with cabbage on top.
Cut meat to fit, if necessary.
Cover and cook on LOW 10-12 hours; HIGH 6-7 hours or auto 6-8 hours.
Yield: 4-6 serving.
CROCK POT CHICKEN with
CROCK POT CHICKEN with
BLACK BEANS and CREAM CHEESE
4-5 boneless chicken breast
1 (15.5-oz) can black beans
1 (15-oz) can corn
1 (15-oz) jar salsa
1 (8-oz) package cream cheese
Take 4-5 frozen chicken breast and put into crock-pot.
Add 1 can black beans, drained, 1 jar salsa, 1 can corn, drained
Keep in crock-pot on HIGH for 4-5 hours or until chicken is cooked.
Add a package cream cheese (just throw it on top) and let sit about ½ hour.
No muss and no fuss, that’s all there is to it.
Yield: 4 servings.
BLACK BEANS and CREAM CHEESE
4-5 boneless chicken breast
1 (15.5-oz) can black beans
1 (15-oz) can corn
1 (15-oz) jar salsa
1 (8-oz) package cream cheese
Take 4-5 frozen chicken breast and put into crock-pot.
Add 1 can black beans, drained, 1 jar salsa, 1 can corn, drained
Keep in crock-pot on HIGH for 4-5 hours or until chicken is cooked.
Add a package cream cheese (just throw it on top) and let sit about ½ hour.
No muss and no fuss, that’s all there is to it.
Yield: 4 servings.
CROCK-POT GARLIC BROWN SUGAR CHICKEN
CROCK-POT GARLIC BROWN
SUGAR CHICKEN
1 large chicken cut into serving pieces
2 cups packed brown sugar
2/3 cup vinegar
¼-cup Sprite or 7-UP soda
2-3 Tbsp. minced garlic
2 Tbsp. soy sauce
1 tsp. pepper (regular black or cayenne)
1 Place chicken in crock-pot.
2. Mix all ingredients and pour over chicken.
3. Cook on LOW for 6-8 hours.
4. Serve over rice or noodles.
5. You can thicken the juices after cooking with a little cornstarch.
Yield: 6 servings.
SUGAR CHICKEN
1 large chicken cut into serving pieces
2 cups packed brown sugar
2/3 cup vinegar
¼-cup Sprite or 7-UP soda
2-3 Tbsp. minced garlic
2 Tbsp. soy sauce
1 tsp. pepper (regular black or cayenne)
1 Place chicken in crock-pot.
2. Mix all ingredients and pour over chicken.
3. Cook on LOW for 6-8 hours.
4. Serve over rice or noodles.
5. You can thicken the juices after cooking with a little cornstarch.
Yield: 6 servings.
WALNUT FRUIT SALAD
WALNUT FRUIT SALAD
2 medium apples, chopped
2 medium bananas, sliced
1 can (11-oz) mandarin oranges, drained
1 cup seedless red grapes
1 cup shredded lettuce
1 Tbsp. lemon juice
1/3 cup mayonnaise
¼ cup honey
½ cup chopped walnuts
In a large salad bowl, combine the apples, bananas, oranges, grapes, lettuce and lemon juice. In a small bowl, combine mayonnaise and honey. Pour over salad and toss to coat. Sprinkle with walnuts. Serve immediately.
Yield: 6 servings.
2 medium apples, chopped
2 medium bananas, sliced
1 can (11-oz) mandarin oranges, drained
1 cup seedless red grapes
1 cup shredded lettuce
1 Tbsp. lemon juice
1/3 cup mayonnaise
¼ cup honey
½ cup chopped walnuts
In a large salad bowl, combine the apples, bananas, oranges, grapes, lettuce and lemon juice. In a small bowl, combine mayonnaise and honey. Pour over salad and toss to coat. Sprinkle with walnuts. Serve immediately.
Yield: 6 servings.
SPAGHETTI SAUCE
SPAGHETTI SAUCE
"This sauce can be spicy or mild, with Italian sausage and mixed
with ground beef. The one I made was spicy and everyone liked it."
48-oz. of any combination of Italian sausage hot, mild or sweet and ground beef (if desired)
2 onions, chopped
6 cloves of garlic, minced
2 (28-oz) cans diced tomato
3 (16-oz.) cans tomato paste
3 cups water
3 tsp. dried parsley flakes
2 tsp. brown sugar
1-1/2-tsp. salt or to taste
1 tsp. crushed red pepper
½ tsp. black pepper or to taste
½ cup GOOD red wine
24 oz. thin spaghetti
Parmesan cheese
In a large heavy stockpot, brown Italian sausage and beef (if desired), breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onion is softened.
Add garlic, tomatoes paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently, about an hour.
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti and sprinkle with Parmesan cheese.
Yield: 14-18 servings.
"This sauce can be spicy or mild, with Italian sausage and mixed
with ground beef. The one I made was spicy and everyone liked it."
48-oz. of any combination of Italian sausage hot, mild or sweet and ground beef (if desired)
2 onions, chopped
6 cloves of garlic, minced
2 (28-oz) cans diced tomato
3 (16-oz.) cans tomato paste
3 cups water
3 tsp. dried parsley flakes
2 tsp. brown sugar
1-1/2-tsp. salt or to taste
1 tsp. crushed red pepper
½ tsp. black pepper or to taste
½ cup GOOD red wine
24 oz. thin spaghetti
Parmesan cheese
In a large heavy stockpot, brown Italian sausage and beef (if desired), breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onion is softened.
Add garlic, tomatoes paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently, about an hour.
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti and sprinkle with Parmesan cheese.
Yield: 14-18 servings.
RESTAURANT-STYLE COLESLAW I
RESTAURANT-STYLE COLESLAW I
"This salad has the perfect coleslaw taste. Very, very creamy with
a bit of sweetness/tartness stirred into one bowl, and then chill
before serving."
1 (16-oz) package coleslaw mix
2 Tbsp. minced onion
1/3 cup white sugar
½ tsp. salt
1/8 tsp. black pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1-1/2 tsp. white wine vinegar
2-1/2 Tbsp. lemon juice
Combine the coleslaw and onion in a large bowl.
In a seperate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour the mixture over the coleslaw and onion; stir well and chill for 1 hour.
Yield: 8 servings.
"This salad has the perfect coleslaw taste. Very, very creamy with
a bit of sweetness/tartness stirred into one bowl, and then chill
before serving."
1 (16-oz) package coleslaw mix
2 Tbsp. minced onion
1/3 cup white sugar
½ tsp. salt
1/8 tsp. black pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1-1/2 tsp. white wine vinegar
2-1/2 Tbsp. lemon juice
Combine the coleslaw and onion in a large bowl.
In a seperate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour the mixture over the coleslaw and onion; stir well and chill for 1 hour.
Yield: 8 servings.
RED AND SWEET POTATO SALAD
RED AND SWEET POTATO SALAD
"Two types of potatoes help this creamy side dish stand out at warm weather get-togethers".
2 lbs. red potatoes, cut into 1-inch chunks
1 lb. sweet potatoes, peeled and cut in 1-inch chunks
¼ cup red wine vinegar
1 tbsp. spicy brown mustard
1-1/4-tsp. salt
½ tsp. pepper
½-cup reduced-fat mayonnaise
¼-cup 2% milk
2 celery ribs, chopped
1 small red onion, chopped
1/3-cup fresh parsley
Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
In a large bowl, whisk the vinegar, mustard, salt, and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir in cooled potato mixture. Serve immediately or cover and chill.
Yield: 12 servings.
"Two types of potatoes help this creamy side dish stand out at warm weather get-togethers".
2 lbs. red potatoes, cut into 1-inch chunks
1 lb. sweet potatoes, peeled and cut in 1-inch chunks
¼ cup red wine vinegar
1 tbsp. spicy brown mustard
1-1/4-tsp. salt
½ tsp. pepper
½-cup reduced-fat mayonnaise
¼-cup 2% milk
2 celery ribs, chopped
1 small red onion, chopped
1/3-cup fresh parsley
Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
In a large bowl, whisk the vinegar, mustard, salt, and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir in cooled potato mixture. Serve immediately or cover and chill.
Yield: 12 servings.
GRILLED ORANGE VINAGRETTE CHICKEN SALAD
GRILLED ORANGE VINAGRETTE CHICKEN SALAD
½ cup orange juice
½ cup white wine vinegar
¼ cup olive oil
4 Tbsp. salt-free garlic and herb seasoning blend
1-1/2 Tbsp. white sugar
1 lb. boneless, skinless chicken breast halves
1 head romaine lettuce-rinsed dried and chopped
1 (11-oz) can mandarin oranges, drained
1 cup chopped fresh broccoli
1 cup chopped baby carrots
Pre heat grill for medium-high heat.
In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about ½ cup for basting
Lightly oil the grill grates. Grill chicken for 6-8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juice runs clear. Cool, and cut into stripes. Discard basting sauce.
In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve.
Yield: 6 servings.
½ cup orange juice
½ cup white wine vinegar
¼ cup olive oil
4 Tbsp. salt-free garlic and herb seasoning blend
1-1/2 Tbsp. white sugar
1 lb. boneless, skinless chicken breast halves
1 head romaine lettuce-rinsed dried and chopped
1 (11-oz) can mandarin oranges, drained
1 cup chopped fresh broccoli
1 cup chopped baby carrots
Pre heat grill for medium-high heat.
In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about ½ cup for basting
Lightly oil the grill grates. Grill chicken for 6-8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juice runs clear. Cool, and cut into stripes. Discard basting sauce.
In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve.
Yield: 6 servings.
BRUNCHTIME SALAD with CREAMY
BRUNCHTIME SALAD with CREAMY
RASPBERRY VINAIGRETTE
1 (16-oz) package pre-cut fruit
1 (5-oz) bag spring salad mix
For the dressing:
½ cup Italian dressing
½ cup plain low-fat yogurt
1/3 cup frozen raspberries, thawed
¼ cup slivered almonds, for garnish
Arrange salad mix on a serving platter. Arrange the pre-cut fruit atop the salad greens.
For the dressing, Combine the Italian dressing, yogurt, and thawed raspberries in a blender and puree until smooth.
Spoon desired amount of dressing over salad and garnish with slivered almonds.
Yield: 4 servings.
RASPBERRY VINAIGRETTE
1 (16-oz) package pre-cut fruit
1 (5-oz) bag spring salad mix
For the dressing:
½ cup Italian dressing
½ cup plain low-fat yogurt
1/3 cup frozen raspberries, thawed
¼ cup slivered almonds, for garnish
Arrange salad mix on a serving platter. Arrange the pre-cut fruit atop the salad greens.
For the dressing, Combine the Italian dressing, yogurt, and thawed raspberries in a blender and puree until smooth.
Spoon desired amount of dressing over salad and garnish with slivered almonds.
Yield: 4 servings.
SPANISH POTATO SALAD
SPANISH POTATO SALAD
"Potatoes are cooked, then cut into spears and tossed with a garlic infused vinegar and oil dressing. When chilled, the potatoes are topped with chipped and sliced apples, bacon, olives and red onion."
3 lbs. potatoes
16 slices bacon, cooked and crumbled
2 small apples
2 (2-oz.) cans chopped black olives
½ cup diced red onion
2/3 cup white wine vinegar
¼ cup and two Tbsp. olive oil
4 cloves garlic, minced
salt to taste
1 tsp. black pepper
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1-inch spears. Place spears in a 9-x-13-inch baking dish
Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve one Tbsp. and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.
Remove potatoes from the refrigerator and bring to room temperature. Arrange potato spears on a serving plate.
Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onions.
Spoon over potatoes and serve.
Yield: 12 servings.
"Potatoes are cooked, then cut into spears and tossed with a garlic infused vinegar and oil dressing. When chilled, the potatoes are topped with chipped and sliced apples, bacon, olives and red onion."
3 lbs. potatoes
16 slices bacon, cooked and crumbled
2 small apples
2 (2-oz.) cans chopped black olives
½ cup diced red onion
2/3 cup white wine vinegar
¼ cup and two Tbsp. olive oil
4 cloves garlic, minced
salt to taste
1 tsp. black pepper
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1-inch spears. Place spears in a 9-x-13-inch baking dish
Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve one Tbsp. and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.
Remove potatoes from the refrigerator and bring to room temperature. Arrange potato spears on a serving plate.
Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onions.
Spoon over potatoes and serve.
Yield: 12 servings.
SOUTH TEXAS STYLE TARTAR SAUCE
SOUTH TEXAS STYLE TARTAR SAUCE
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped dill pickle
5 pimientos-stuffed olives, drained and minced
1 Tbsp. minced fresh parsley
1 cup mayonnaise
Once you have chopped the onion, dill pickle, olives and parsley pile them all together and continue to mince until blended. Spoon mayonnaise into serving bowl, and stir in the minced mixture. Cover and refrigerate until ready to serve.
Yield: 16 servings.
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped dill pickle
5 pimientos-stuffed olives, drained and minced
1 Tbsp. minced fresh parsley
1 cup mayonnaise
Once you have chopped the onion, dill pickle, olives and parsley pile them all together and continue to mince until blended. Spoon mayonnaise into serving bowl, and stir in the minced mixture. Cover and refrigerate until ready to serve.
Yield: 16 servings.
RED POTATO SALAD and SOUR CREAM and CHIVES
RED POTATO SALAD and SOUR CREAM and CHIVES
6 large red potatoes
½ cup sour cream
½ cup plain yogurt
¼ cup fresh chives finely chopped
1 tsp. salt
pepper to taste
Scrub potatoes (don’t peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into ½-inch cubes.
In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.
Yield: 10 servings.
6 large red potatoes
½ cup sour cream
½ cup plain yogurt
¼ cup fresh chives finely chopped
1 tsp. salt
pepper to taste
Scrub potatoes (don’t peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into ½-inch cubes.
In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.
Yield: 10 servings.
HOT GERMAN POTATO SALAD III
HOT GERMAN POTATO SALAD III
12 potatoes, peeled
8 slices bacon
1 cup chopped onion
2 Tbsp. plus 2 tsp. all-purpose flour
2 Tbsp. plus 2 tsp. white sugar
2-3/4-tsp. salt
¾-tsp. celery seed
1/8-tsp. ground black pepper
1 cup water
¼-cup and 3 Tbsp. distilled white vinegar
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside, reserving drippings.
Sauté onions in bacon drippings until they are golden brown.
In a small bowl, whisk together flour, sugar, salt, celery seed, and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for 1 minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
Yield: 16 servings.
12 potatoes, peeled
8 slices bacon
1 cup chopped onion
2 Tbsp. plus 2 tsp. all-purpose flour
2 Tbsp. plus 2 tsp. white sugar
2-3/4-tsp. salt
¾-tsp. celery seed
1/8-tsp. ground black pepper
1 cup water
¼-cup and 3 Tbsp. distilled white vinegar
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside, reserving drippings.
Sauté onions in bacon drippings until they are golden brown.
In a small bowl, whisk together flour, sugar, salt, celery seed, and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for 1 minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
Yield: 16 servings.
GERMAN POTATO SALAD with SAUSAGE
GERMAN POTATO SALAD with SAUSAGE
8 bacon strips, diced
1 large onion
1 lb. smoked Polish sausage, halved and cut into ½-in. slices
2 lbs. medium red potatoes cut into chunks
1 can (10-3/4-oz.) condensed cream of potato soup, undiluted
1 cup sauerkraut, rinsed and well drained
½ cup water
¼ cup cider vinegar
1 Tbsp. vinegar
1 Tbsp. sugar
½ tsp. salt
½ tsp. pepper
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, sauté onion for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer.
Drain; transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon.
Cover and cook on low for 6-7 hours or until potatoes are tender.
Yield: 8 servings.
8 bacon strips, diced
1 large onion
1 lb. smoked Polish sausage, halved and cut into ½-in. slices
2 lbs. medium red potatoes cut into chunks
1 can (10-3/4-oz.) condensed cream of potato soup, undiluted
1 cup sauerkraut, rinsed and well drained
½ cup water
¼ cup cider vinegar
1 Tbsp. vinegar
1 Tbsp. sugar
½ tsp. salt
½ tsp. pepper
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, sauté onion for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer.
Drain; transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon.
Cover and cook on low for 6-7 hours or until potatoes are tender.
Yield: 8 servings.
TRUE-BLUE POTATO SALAD
TRUE-BLUE POTATO SALAD
"Blue cheese makes this a deliciously different
potato salad"
5 lbs. small red potatoes
1-1/2-cups chopped green onions
1-1/2 –cups chopped celery
1-1/2-cups reduced-fat sour cream
½-cup reduced-fat mayonnaise
¼-cup minced fresh parsley
2 Tbsp. white wine vinegar
1 Tbsp. salt
½-tsp. pepper
½-tsp. celery seed
1 cup crumbled blue cheese
Place potatoes in a large a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender. Drain. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes.
In a large bowl, toss the potatoes, onions and celery. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat. Sprinkle with blue cheese. Cover and refrigerate for several hours before serving.
Yield: 16 servings.
"Blue cheese makes this a deliciously different
potato salad"
5 lbs. small red potatoes
1-1/2-cups chopped green onions
1-1/2 –cups chopped celery
1-1/2-cups reduced-fat sour cream
½-cup reduced-fat mayonnaise
¼-cup minced fresh parsley
2 Tbsp. white wine vinegar
1 Tbsp. salt
½-tsp. pepper
½-tsp. celery seed
1 cup crumbled blue cheese
Place potatoes in a large a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender. Drain. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes.
In a large bowl, toss the potatoes, onions and celery. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat. Sprinkle with blue cheese. Cover and refrigerate for several hours before serving.
Yield: 16 servings.
JO MAMA’S WORLD FAMOUS SPAGHETTI
JO MAMA’S WORLD FAMOUS SPAGHETTI
32-oz. Italian sausage, casing removed (mild or hot)
1 small onion, chopped
3-4 garlic cloves, minced
1 (28-oz) can diced tomatoes
2 (6-oz) cans tomato paste
2 (15-oz) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld, if you don’t want to simmer as long, add less)
1 Tbsp. basil
2 tsp. dried parsley flakes
1-1/2 tsp. brown sugar
1 tsp. salt
½-1/2-tsp. crushed red pepper
¼ tsp. black pepper
¼ cup red wine (a good cabernet)
16-oz. thin spaghetti
Parmesan cheese
In a large heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onion is softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently, about an hour.
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.
Yield: 10-14 servings.
32-oz. Italian sausage, casing removed (mild or hot)
1 small onion, chopped
3-4 garlic cloves, minced
1 (28-oz) can diced tomatoes
2 (6-oz) cans tomato paste
2 (15-oz) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld, if you don’t want to simmer as long, add less)
1 Tbsp. basil
2 tsp. dried parsley flakes
1-1/2 tsp. brown sugar
1 tsp. salt
½-1/2-tsp. crushed red pepper
¼ tsp. black pepper
¼ cup red wine (a good cabernet)
16-oz. thin spaghetti
Parmesan cheese
In a large heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onion is softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently, about an hour.
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.
Yield: 10-14 servings.
JoAn’s CASSEROLE
JoAn’s CASSEROLE
3 boneless chicken breast
1 cup celery, chopped
1 can water chestnuts
2 Tbsp. minced onion
1 cup light mayonnaise
1 (8-oz.) carton sour cream
2 Tbsp. lemon juice
¼ tsp. salt
pepper to taste
crushed potato chips
paprika
Cut cook chicken into bite-size pieces
Mix remainder of ingredients, except potato chips and paprika, with chicken.
Pour chicken mixture into greased 2-quart casserole.
Top with potato chips and paprika.
Bake, uncovered, in moderate oven at 350^ until bubbly, about 30 minutes.
Yield: 6-8 servings.
3 boneless chicken breast
1 cup celery, chopped
1 can water chestnuts
2 Tbsp. minced onion
1 cup light mayonnaise
1 (8-oz.) carton sour cream
2 Tbsp. lemon juice
¼ tsp. salt
pepper to taste
crushed potato chips
paprika
Cut cook chicken into bite-size pieces
Mix remainder of ingredients, except potato chips and paprika, with chicken.
Pour chicken mixture into greased 2-quart casserole.
Top with potato chips and paprika.
Bake, uncovered, in moderate oven at 350^ until bubbly, about 30 minutes.
Yield: 6-8 servings.
CREOLIZED STUFFED CHICKEN BREAST
CREOLIZED STUFFED CHICKEN BREAST
½ lb. smoked sausage, sliced thinly
½ lb. button mushrooms
3 Tbsp. chopped green onions
1 tsp. minced garlic
4 Tbsp. blue cheese salad dressing, divided
3 skinless, boneless chicken breasts
1 Tbsp. Cajun-style seasoning
To make stuffing: Brown sausage in a large skillet over medium-high heat; once sausage starts to brown, add mushrooms and sauté for 5 minutes, then add green onion and garlic and sauté for another 3 minutes. Remove stuffing mixture from heat, put in food processor and add 1 Tbsp. salad dressing. Process slowly in processor, roughly chopping.
Preheat oven to 375^.
Cut 2-inch slits in sides of chicken breasts and stuff with as much stuffing as breasts will hold. Season both sides of breasts liberally Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13-inch baking dish. Top with leftover stuffing and remaining 3 Tbsp. salad dressing.
Bake at 375^ for 30 minutes or until chicken is cooked through and juices run clear.
Yield: 3 servings.
½ lb. smoked sausage, sliced thinly
½ lb. button mushrooms
3 Tbsp. chopped green onions
1 tsp. minced garlic
4 Tbsp. blue cheese salad dressing, divided
3 skinless, boneless chicken breasts
1 Tbsp. Cajun-style seasoning
To make stuffing: Brown sausage in a large skillet over medium-high heat; once sausage starts to brown, add mushrooms and sauté for 5 minutes, then add green onion and garlic and sauté for another 3 minutes. Remove stuffing mixture from heat, put in food processor and add 1 Tbsp. salad dressing. Process slowly in processor, roughly chopping.
Preheat oven to 375^.
Cut 2-inch slits in sides of chicken breasts and stuff with as much stuffing as breasts will hold. Season both sides of breasts liberally Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13-inch baking dish. Top with leftover stuffing and remaining 3 Tbsp. salad dressing.
Bake at 375^ for 30 minutes or until chicken is cooked through and juices run clear.
Yield: 3 servings.
CHICKEN with BROCCOLI and GARLIC SAUCE
CHICKEN with BROCCOLI and GARLIC SAUCE
CORE PLAN
1 tsp. olive oil
½-tsp. minced garlic
4-oz. boneless, skinless, chicken breast cut into 1-inch pieces
Pinch dried thyme
Salt and pepper
1 cup frozen broccoli florets
½-cup chicken broth
1 cup cooked brown rice
Heat oil in a large skillet over medium high heat; add garlic, sauté one minute. Season chicken with thyme, salt and pepper; add to skillet. Cook stirring frequently, until browned, about 3 minutes. Add broccoli, cook one minute. Add broth, cover and cook 5 minutes. Serve over rice.
Note: To serve 4, increase quantities, to 4 tsp. olive oil, 2 tsp. garlic, 1 lb. chicken breast, 1 tsp. dried thyme, 4 cups frozen broccoli, 2 cups broth, 4 cups rice.
CORE PLAN
1 tsp. olive oil
½-tsp. minced garlic
4-oz. boneless, skinless, chicken breast cut into 1-inch pieces
Pinch dried thyme
Salt and pepper
1 cup frozen broccoli florets
½-cup chicken broth
1 cup cooked brown rice
Heat oil in a large skillet over medium high heat; add garlic, sauté one minute. Season chicken with thyme, salt and pepper; add to skillet. Cook stirring frequently, until browned, about 3 minutes. Add broccoli, cook one minute. Add broth, cover and cook 5 minutes. Serve over rice.
Note: To serve 4, increase quantities, to 4 tsp. olive oil, 2 tsp. garlic, 1 lb. chicken breast, 1 tsp. dried thyme, 4 cups frozen broccoli, 2 cups broth, 4 cups rice.
CHICKEN SPAGHETTI SUPREME
CHICKEN SPAGHETTI SUPREME
1 6 lb hen
2 Tbsp. salt
½ tsp. ground black pepper
1 lb. spaghetti
broth from cooked hen
½-cup butter
2 medium green peppers, finely chopped
5 Tbsp. flour
2 cups milk
2 cans cream of mushroom soup
1 (4-oz) jar chopped pimientos
2 cloves garlic, minced
1 tsp. Worcestershire sauce
½ cup sherry
2 (6-oz) cans sliced mushrooms
5 cups mild shredded cheese
¾- cup Parmesan cheese
1 cup sliced almonds
Put the hen in a large Dutch oven and cover it with water. Add the salt and pepper, and slowly cook for about 3 hours, or until tender. Remove the hen from the broth. When it has cooled enough to handle, bone it, discarding the skin and the carcass. Cut the meat into bite-size pieces.
Preheat oven to 350^.
Bring the broth the chicken was cooked in to a boil, and cook the spaghetti in the broth until tender, drain.
Melt butter in a large skillet over low heat. Add chopped green peppers, onion and garlic; sauté until onion is transparent. Add flour, mushroom soup, pimientos, sherry and Worcestershire sauce, stirring to combine. Cook for 5 minutes. Add the sliced mushrooms, 4 cups shredded cheese, and the Parmesan cheese, stirring to combine. Stir in the cooked meat from the hen, and combine well. Cook slowly for 20 minutes.
In a very large casserole dish, alternate layers of spaghetti with layers of the chicken sauce. Continue until dish is filled. Sprinkle almonds and remaining 1 cup of cheese over top of dish.
Bake at 350^ for 10-20 minutes until cheese is melted.
Yield: 12-14 servings.
1 6 lb hen
2 Tbsp. salt
½ tsp. ground black pepper
1 lb. spaghetti
broth from cooked hen
½-cup butter
2 medium green peppers, finely chopped
5 Tbsp. flour
2 cups milk
2 cans cream of mushroom soup
1 (4-oz) jar chopped pimientos
2 cloves garlic, minced
1 tsp. Worcestershire sauce
½ cup sherry
2 (6-oz) cans sliced mushrooms
5 cups mild shredded cheese
¾- cup Parmesan cheese
1 cup sliced almonds
Put the hen in a large Dutch oven and cover it with water. Add the salt and pepper, and slowly cook for about 3 hours, or until tender. Remove the hen from the broth. When it has cooled enough to handle, bone it, discarding the skin and the carcass. Cut the meat into bite-size pieces.
Preheat oven to 350^.
Bring the broth the chicken was cooked in to a boil, and cook the spaghetti in the broth until tender, drain.
Melt butter in a large skillet over low heat. Add chopped green peppers, onion and garlic; sauté until onion is transparent. Add flour, mushroom soup, pimientos, sherry and Worcestershire sauce, stirring to combine. Cook for 5 minutes. Add the sliced mushrooms, 4 cups shredded cheese, and the Parmesan cheese, stirring to combine. Stir in the cooked meat from the hen, and combine well. Cook slowly for 20 minutes.
In a very large casserole dish, alternate layers of spaghetti with layers of the chicken sauce. Continue until dish is filled. Sprinkle almonds and remaining 1 cup of cheese over top of dish.
Bake at 350^ for 10-20 minutes until cheese is melted.
Yield: 12-14 servings.
CHICKEN and CORN CHILI
CHICKEN and CORN CHILI
"Use a slow cooker to make this chili with chicken, pinto beans, and corn, flavored with salsa, cumin, and chili powder".
4 boneless, skinless chicken breast
1 (16-oz.) jar salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
salt to taste
black pepper to taste
1 (11-oz.) can Mexican-style corn
1 (15-oz.) can pinto beans
Place chicken and salsa in a slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6-8 hours on LOW setting.
About 2-3 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and pinto beans into the slow cooker. Simmer until ready to serve.
Yield: 6 servings.
"Use a slow cooker to make this chili with chicken, pinto beans, and corn, flavored with salsa, cumin, and chili powder".
4 boneless, skinless chicken breast
1 (16-oz.) jar salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
salt to taste
black pepper to taste
1 (11-oz.) can Mexican-style corn
1 (15-oz.) can pinto beans
Place chicken and salsa in a slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6-8 hours on LOW setting.
About 2-3 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and pinto beans into the slow cooker. Simmer until ready to serve.
Yield: 6 servings.
V8 CHICKEN ITALIANO
V8 CHICKEN ITALIANO
2-lbs. chicken parts
¼-cup all-purpose flour
1 tbsp. vegetable oil
2 cups V8 100% Vegetable Juice
1 tsp. dried oregano, crushed ¼ tsp. garlic powder or 2 cloves garlic, minced
1 medium green pepper, cut into 1-inch pieces (about 1 cup)
1 medium onion, chopped (about ½ cup)
4 cups hot cooked corkscrew-shaped pasta (about 8-oz. dry), cooked without salt
Coat the chicken with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in two batches until it’s well browned on both sides. Remove the chicken from the skillet. Pour off any fat.
Add the vegetable juice, oregano, garlic powder, pepper and onion to the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through. Serve with the pasta.
2-lbs. chicken parts
¼-cup all-purpose flour
1 tbsp. vegetable oil
2 cups V8 100% Vegetable Juice
1 tsp. dried oregano, crushed ¼ tsp. garlic powder or 2 cloves garlic, minced
1 medium green pepper, cut into 1-inch pieces (about 1 cup)
1 medium onion, chopped (about ½ cup)
4 cups hot cooked corkscrew-shaped pasta (about 8-oz. dry), cooked without salt
Coat the chicken with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in two batches until it’s well browned on both sides. Remove the chicken from the skillet. Pour off any fat.
Add the vegetable juice, oregano, garlic powder, pepper and onion to the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through. Serve with the pasta.
OLIVE CHICKEN II
OLIVE CHICKEN II
"Chicken breast simmered with wine, chicken broth, olives,
tomatoes and a smattering of herbs and spices".
8 skinless, boneless chicken breast
salt to taste
2 tbsp. vegetable oil
4 cloves garlic, crushed
1 bay leaf
¼ tsp. thyme
¼ tsp. black pepper
4 tomatoes, peeled and quartered
20 pimento-stuffed green olives
1-1/4 cups dry white wine
1-1/4 cups chicken broth
Season chicken with salt. Heat oil in a large skillet over medium-high heat; Brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
Reduce heat to low, and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.
Note: the recipe say remove garlic, how can you remove crushed garlic. Just remove the bay leaf.
Yield: 8 servings.
"Chicken breast simmered with wine, chicken broth, olives,
tomatoes and a smattering of herbs and spices".
8 skinless, boneless chicken breast
salt to taste
2 tbsp. vegetable oil
4 cloves garlic, crushed
1 bay leaf
¼ tsp. thyme
¼ tsp. black pepper
4 tomatoes, peeled and quartered
20 pimento-stuffed green olives
1-1/4 cups dry white wine
1-1/4 cups chicken broth
Season chicken with salt. Heat oil in a large skillet over medium-high heat; Brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
Reduce heat to low, and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.
Note: the recipe say remove garlic, how can you remove crushed garlic. Just remove the bay leaf.
Yield: 8 servings.
HONEY BAKED CHICKEN II
HONEY BAKED CHICKEN II
"Curried honey mustard imparts a golden
Hue to tender baked chicken."
1 (3 lb.) whole chicken cut into pieces
½ cup butter, melted
½ cup honey
¼ cup prepared mustard
1 tsp. salt
1 tsp. curry powder
Preheat oven to 350^.
Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in preheated oven for 1-1/4 hours. Basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
Yield: 4 servings.
"Curried honey mustard imparts a golden
Hue to tender baked chicken."
1 (3 lb.) whole chicken cut into pieces
½ cup butter, melted
½ cup honey
¼ cup prepared mustard
1 tsp. salt
1 tsp. curry powder
Preheat oven to 350^.
Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in preheated oven for 1-1/4 hours. Basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
Yield: 4 servings.
CHICKEN TETRAZZINI IV
CHICKEN TETRAZZINI IV
"Chicken, mushrooms and spaghetti baked in a rich, creamy
white sauce flavored with Parmesan cheese and sherry"
1 (8-oz) package spaghetti, broken into pieces
¼ cup butter
¼ cup all-purpose flour
¾ tsp. salt
¼ tsp. black pepper
1 cup chicken broth
1 cup heavy cream
2 Tbsp. sherry
1 (4.5-oz) can sliced mushrooms, drained
2 cups chopped cooked chicken
½ cup grated Parmesan cheese
Preheat oven to 350^. Lightly grease a 9-x-13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook from 8-10 minutes, or until al dente, drain.
Meanwhile in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring, until smooth. Remove from heat and gradually stir in chicken broth and cream.
Return to heat, and bring to a low boil for 1 minutes, stirring constantly. Add sherry, and then stir in cooked spaghetti, mushrooms, and chicken, Pour mixture into prepared baking dish, and top with Parmesan cheese.
Bake 30 minutes in preheated oven, until bubbly and slightly browned.
Yield: 4 servings
"Chicken, mushrooms and spaghetti baked in a rich, creamy
white sauce flavored with Parmesan cheese and sherry"
1 (8-oz) package spaghetti, broken into pieces
¼ cup butter
¼ cup all-purpose flour
¾ tsp. salt
¼ tsp. black pepper
1 cup chicken broth
1 cup heavy cream
2 Tbsp. sherry
1 (4.5-oz) can sliced mushrooms, drained
2 cups chopped cooked chicken
½ cup grated Parmesan cheese
Preheat oven to 350^. Lightly grease a 9-x-13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook from 8-10 minutes, or until al dente, drain.
Meanwhile in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring, until smooth. Remove from heat and gradually stir in chicken broth and cream.
Return to heat, and bring to a low boil for 1 minutes, stirring constantly. Add sherry, and then stir in cooked spaghetti, mushrooms, and chicken, Pour mixture into prepared baking dish, and top with Parmesan cheese.
Bake 30 minutes in preheated oven, until bubbly and slightly browned.
Yield: 4 servings
CHICKEN DELICIOUS
CHICKEN DELICIOUS
4-6 whole boneless skinless chicken breast, cut into thirds
2-3 Tbsp. lemon juice
black pepper
celery salt
paprika
1 (10-3/4-oz.) condensed cream of mushroom soup
1 (10-3/4-oz.) condensed cream of celery soup
1/3 cup dry sherry or white wine
grated Parmesan cheese
rice or egg noodles
Rinse chicken and pat dry.
In a large bowl or meat platter, season chicken with lemon juice, pepper, celery salt and paprika.
Place in crock-pot.
In medium bowl or pan, mix the soups with the sherry.
Pour over chicken breast.
Sprinkle generously with Parmesan cheese.
Cover and cook on LOW 7-10 hours or on HIGH 4-5 hours.
Serve over noodles or rice>
Yield: 4-6 servings.
4-6 whole boneless skinless chicken breast, cut into thirds
2-3 Tbsp. lemon juice
black pepper
celery salt
paprika
1 (10-3/4-oz.) condensed cream of mushroom soup
1 (10-3/4-oz.) condensed cream of celery soup
1/3 cup dry sherry or white wine
grated Parmesan cheese
rice or egg noodles
Rinse chicken and pat dry.
In a large bowl or meat platter, season chicken with lemon juice, pepper, celery salt and paprika.
Place in crock-pot.
In medium bowl or pan, mix the soups with the sherry.
Pour over chicken breast.
Sprinkle generously with Parmesan cheese.
Cover and cook on LOW 7-10 hours or on HIGH 4-5 hours.
Serve over noodles or rice>
Yield: 4-6 servings.
CHICKEN BREAST with HERB BASTING SAUCE
CHICKEN BREAST with HERB BASTING SAUCE
3 Tbsp. olive oil
1 Tbsp. minced onion
1 clove garlic, crushed
1 tsp. dried thyme
½ tsp. dried rosemary, crushed
¼ tsp. ground sage
¼ tsp. dried marjoram
½ tsp. salt
½ tsp. ground black pepper
1/8 tsp. hot pepper sauce
4 bone-in chicken breast halves, with skin
1-1/2 Tbsp. chopped fresh parsley
Pre heat oven to 425^.
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in shallow baking dish. Cover.
Roast at 425^, basting occasionally with pan drippings, for about 35-45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Yield: 4 servings.
3 Tbsp. olive oil
1 Tbsp. minced onion
1 clove garlic, crushed
1 tsp. dried thyme
½ tsp. dried rosemary, crushed
¼ tsp. ground sage
¼ tsp. dried marjoram
½ tsp. salt
½ tsp. ground black pepper
1/8 tsp. hot pepper sauce
4 bone-in chicken breast halves, with skin
1-1/2 Tbsp. chopped fresh parsley
Pre heat oven to 425^.
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in shallow baking dish. Cover.
Roast at 425^, basting occasionally with pan drippings, for about 35-45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Yield: 4 servings.
BALSAMIC CHICKEN BREAST
BALSAMIC CHICKEN BREAST
2 sweet potatoes, peeled and cut into 2-inch pieces
1 Tbsp. Oil
salt and pepper to taste
2 skinless, boneless chicken breast halve
½ cup balsamic vinegar
salt and pepper to taste
½ cup balsamic vinegar
Preheat oven to 400^.
Place potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
Place the chicken breast in a baking dish. Pour half a cup of balsamic vinegar over the breast; season with salt and pepper. Cover with aluminum foil.
Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes and the chicken another 20 minutes; flip both the potatoes and the chicken; reduce the oven heat to 350^. Bake another 20 minutes.
Pour ½ cup of the balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced by about ¼ cup. Place the chicken breast atop the potatoes; drizzle with the reduced balsamic vinegar to serve.
Yield: 2 servings.
2 sweet potatoes, peeled and cut into 2-inch pieces
1 Tbsp. Oil
salt and pepper to taste
2 skinless, boneless chicken breast halve
½ cup balsamic vinegar
salt and pepper to taste
½ cup balsamic vinegar
Preheat oven to 400^.
Place potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
Place the chicken breast in a baking dish. Pour half a cup of balsamic vinegar over the breast; season with salt and pepper. Cover with aluminum foil.
Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes and the chicken another 20 minutes; flip both the potatoes and the chicken; reduce the oven heat to 350^. Bake another 20 minutes.
Pour ½ cup of the balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced by about ¼ cup. Place the chicken breast atop the potatoes; drizzle with the reduced balsamic vinegar to serve.
Yield: 2 servings.
PEANUT BUTTER JUMBOS
PEANUT BUTTER JUMBOS
1-1/2 cups peanut butter
½ cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
1 tsp. vanilla extract
4-1/2 cups quick-cooking oats
2 tsp. baking soda
1-cup miniature semisweet chocolate chips
1 cup M&M’s miniature baking bits
In a large mixing bowl, cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture. Stir in chocolate chips and baking bite.
Drop by heaping teaspoonfuls 2-inches apart on ungreased baking sheets. Bake at 350^ for 12-14 minutes or until edges are browned. Remove to wire racks.
Yield: 9 dozen.
1-1/2 cups peanut butter
½ cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
1 tsp. vanilla extract
4-1/2 cups quick-cooking oats
2 tsp. baking soda
1-cup miniature semisweet chocolate chips
1 cup M&M’s miniature baking bits
In a large mixing bowl, cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture. Stir in chocolate chips and baking bite.
Drop by heaping teaspoonfuls 2-inches apart on ungreased baking sheets. Bake at 350^ for 12-14 minutes or until edges are browned. Remove to wire racks.
Yield: 9 dozen.
DROP SUGAR COOKIES
DROP SUGAR COOKIES
"To make cookies with a rich butterscotch flavor
Substitute ¾- cup firmly packed brown sugar
for the granulated sugar and omit the lemon zest"
2 cups all-purpose flour, sifted
2 tsp. baking powder
½ tsp.
2 large eggs
¾ cup sugar plus additional sugar for topping
2/3 cup vegetable oil
2 tsp. vanilla extract
1 tsp. grated lemon zest
Sift flour, baking powder and salt into a medium bowl and mix well.
Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla extract and lemon zest and mix well. Stir the dry ingredients into egg mixture until blended. Chill, covered, for 30 minutes or longer.
Preheat the oven to 400^.
Drop the cookie dough by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
Mist the bottom of a 3-inch flat-bottom glass with water and dip glass in additional sugar. Press the top of each cookie lightly with glass to flatten, misting glass with water and dipping in sugar before pressing each cookie.
Bake cookies until lightly browned. About 8 minutes. Cool on baking sheets for 2 minutes.
Remove to wire rack to cool completely. Store in airtight containers or freeze for future use.
Yield: 48 cookies.
"To make cookies with a rich butterscotch flavor
Substitute ¾- cup firmly packed brown sugar
for the granulated sugar and omit the lemon zest"
2 cups all-purpose flour, sifted
2 tsp. baking powder
½ tsp.
2 large eggs
¾ cup sugar plus additional sugar for topping
2/3 cup vegetable oil
2 tsp. vanilla extract
1 tsp. grated lemon zest
Sift flour, baking powder and salt into a medium bowl and mix well.
Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla extract and lemon zest and mix well. Stir the dry ingredients into egg mixture until blended. Chill, covered, for 30 minutes or longer.
Preheat the oven to 400^.
Drop the cookie dough by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
Mist the bottom of a 3-inch flat-bottom glass with water and dip glass in additional sugar. Press the top of each cookie lightly with glass to flatten, misting glass with water and dipping in sugar before pressing each cookie.
Bake cookies until lightly browned. About 8 minutes. Cool on baking sheets for 2 minutes.
Remove to wire rack to cool completely. Store in airtight containers or freeze for future use.
Yield: 48 cookies.
POTATO CHIP COOKIES IV
POTATO CHIP COOKIES IV
This recipe uses "lite" potato chips which makes
this version of potato chip cookies much less oily."
1 cup vegetable oil
1 cup confectioner’s sugar
1-1/2 cups all-purpose flour
1 tsp. vanilla extract
1-1/2 cups crushed light potato chips
1/3 cup confectioner’s sugar for decoration
Preheat oven to 350^.
Cream the shortening and the sugar together until light. Stir in vanilla and flour then carefully fold in potato chips.
Drop by spoonfuls onto an ungreased baking sheet. Bake at 350^ for 15 to 18 minutes or until just golden brown, do not overbake. Sprinkle warm cookies with confectioner’s sugar and remove to wire rack to cool.
Yield: 60 servings.
This recipe uses "lite" potato chips which makes
this version of potato chip cookies much less oily."
1 cup vegetable oil
1 cup confectioner’s sugar
1-1/2 cups all-purpose flour
1 tsp. vanilla extract
1-1/2 cups crushed light potato chips
1/3 cup confectioner’s sugar for decoration
Preheat oven to 350^.
Cream the shortening and the sugar together until light. Stir in vanilla and flour then carefully fold in potato chips.
Drop by spoonfuls onto an ungreased baking sheet. Bake at 350^ for 15 to 18 minutes or until just golden brown, do not overbake. Sprinkle warm cookies with confectioner’s sugar and remove to wire rack to cool.
Yield: 60 servings.
LAYERED TACO TOPPINGS
LAYERED TACO TOPPINGS
3 cans (11-oz. each) Green Giant Niblets whole kernel sweet corn
1 bag (10-oz) shredded lettuce (about 5-1/2 cups)
2 cups chopped red, yellow and /or green bell pepper
½ cup sliced green onions
2 cups Italian plumb tomatoes
1 medium avocado, pitted, peeled and chopped
1 cup mayonnaise
½-cup Old El Paso Thick n’ Chunky salsa
2 cups finely shredded Mexican cheese blend (8-oz)
¼ cup chopped fresh cilantro
Heat oven to 425^. Spray 15-x-10-x1-inch pan with cooking spray. Dry corn on paper towels; spread corn in pan. Bake 15 minutes. Stir: bake 10 minutes longer. Cool slightly, about 5 minutes.
In ungreased 13-x-9-inch glass baking dish, layer lettuce, bell peppers, roasted corn, onions, tomatoes and avocados.
In a small bowl, mix mayonnaise and salsa. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.
Yield: 30 servings.
3 cans (11-oz. each) Green Giant Niblets whole kernel sweet corn
1 bag (10-oz) shredded lettuce (about 5-1/2 cups)
2 cups chopped red, yellow and /or green bell pepper
½ cup sliced green onions
2 cups Italian plumb tomatoes
1 medium avocado, pitted, peeled and chopped
1 cup mayonnaise
½-cup Old El Paso Thick n’ Chunky salsa
2 cups finely shredded Mexican cheese blend (8-oz)
¼ cup chopped fresh cilantro
Heat oven to 425^. Spray 15-x-10-x1-inch pan with cooking spray. Dry corn on paper towels; spread corn in pan. Bake 15 minutes. Stir: bake 10 minutes longer. Cool slightly, about 5 minutes.
In ungreased 13-x-9-inch glass baking dish, layer lettuce, bell peppers, roasted corn, onions, tomatoes and avocados.
In a small bowl, mix mayonnaise and salsa. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.
Yield: 30 servings.
BIRTHDAY SHEET CAKE
BIRTHDAY SHEET CAKE
FOR THE CAKE:
18 Tbsp. butter (2-1/4-sticks) unsalted butter, at room temperature
3 cups sugar
6 extra large eggs, at room temperature
8-oz. (about 1 cup) sour cream, at room temperature
1-1/2 tsp. vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 tsp. kosher salt
1 tsp. baking soda
FOR THE FROSTING:
24-oz. semisweet chocolate chips
1-1/2 cups heavy cream
2 Tbsp. light cornsyrup
½ tsp. pure vanilla extract
4 Tbsp. (1/2-stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended M&M’s)
Preheat oven to 350^. Butter and flour a 12-x-18-x-1-1/2-inch sheet pan.
To make the cake, cream the butter and sugar on medium high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla and lemon zest, scraping down the bowl as needed. Mix well. Sift together flour, cornstarch, salt and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25-30 minutes, or until the toothpick comes out clean. Cool in the pan to room temperature.
For the frosting: Place the chocolate chips and heavy cream in a bowl set in a pot over simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the cornsyrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it’s thickened.
Spread the frosting evenly on the cake
FOR THE CAKE:
18 Tbsp. butter (2-1/4-sticks) unsalted butter, at room temperature
3 cups sugar
6 extra large eggs, at room temperature
8-oz. (about 1 cup) sour cream, at room temperature
1-1/2 tsp. vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 tsp. kosher salt
1 tsp. baking soda
FOR THE FROSTING:
24-oz. semisweet chocolate chips
1-1/2 cups heavy cream
2 Tbsp. light cornsyrup
½ tsp. pure vanilla extract
4 Tbsp. (1/2-stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended M&M’s)
Preheat oven to 350^. Butter and flour a 12-x-18-x-1-1/2-inch sheet pan.
To make the cake, cream the butter and sugar on medium high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla and lemon zest, scraping down the bowl as needed. Mix well. Sift together flour, cornstarch, salt and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25-30 minutes, or until the toothpick comes out clean. Cool in the pan to room temperature.
For the frosting: Place the chocolate chips and heavy cream in a bowl set in a pot over simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the cornsyrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it’s thickened.
Spread the frosting evenly on the cake
PEANUT BUTTER-BLUEBERRY MUFFINS
PEANUT BUTTER-BLUEBERRY MUFFINS
2 cups flour
1 tbsp. baking powder
1 tsp. salt
½ cup (1-stick) unsalted butter, softened
½ cup White Chocolate Wonderful Peanut Butter
1-1/4 cups sugar
1 large egg
1 cup whole milk
1-cup blueberries, fresh or frozen (thawed)
Preheat oven to 425^. Grease 12 muffin cups or line with paper liners.
In a large bowl, sift together the flour, baking powder, and salt.
In another large bowl, using an electric mixture, cream together the butter, peanut butter, and 1 cup of the sugar. Add the egg and milk and mix well. Fold in the flour mixture, and once the ingredients are combined, carefully fold in the blueberries. Do not overmix the batter—a few lumps will create better texture.
Pour batter into the muffin cups and sprinkle the top with the remaining ¼ cup sugar. Bake for 18-20 minutes, or until the tops have risen and are golden brown. Allow to cool before removing from the muffin tin.
Yield: 12 muffins.
2 cups flour
1 tbsp. baking powder
1 tsp. salt
½ cup (1-stick) unsalted butter, softened
½ cup White Chocolate Wonderful Peanut Butter
1-1/4 cups sugar
1 large egg
1 cup whole milk
1-cup blueberries, fresh or frozen (thawed)
Preheat oven to 425^. Grease 12 muffin cups or line with paper liners.
In a large bowl, sift together the flour, baking powder, and salt.
In another large bowl, using an electric mixture, cream together the butter, peanut butter, and 1 cup of the sugar. Add the egg and milk and mix well. Fold in the flour mixture, and once the ingredients are combined, carefully fold in the blueberries. Do not overmix the batter—a few lumps will create better texture.
Pour batter into the muffin cups and sprinkle the top with the remaining ¼ cup sugar. Bake for 18-20 minutes, or until the tops have risen and are golden brown. Allow to cool before removing from the muffin tin.
Yield: 12 muffins.
CORN BREAD TACO BAKE
CORN BREAD TACO BAKE
1-1/2 lbs. ground beef
1 can (15-1/4-oz.) whole kernel corn, drained
1 can (8-oz.) tomato sauce
½ cup water
½ cup chopped green pepper
1 envelope taco seasoning
1 package (8-1/2-oz.) corn bread/muffin mix
1 can (2.8-oz.) french-fried onions, divided
1/3 cup shredded cheddar cheese
In a large skillet, cook over medium heat until no longer pink; drain. Stir in corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-quart baking dish.
Prepare corn bread mix according to package directions for corn bread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400^ for 20 minutes.
Sprinkle with cheese and remaining onions. Bake 3-5 minutes longer or until cheese is melted and a toothpick inserted into corn bread layer comes out clean.
Yield: 6 servings.
1-1/2 lbs. ground beef
1 can (15-1/4-oz.) whole kernel corn, drained
1 can (8-oz.) tomato sauce
½ cup water
½ cup chopped green pepper
1 envelope taco seasoning
1 package (8-1/2-oz.) corn bread/muffin mix
1 can (2.8-oz.) french-fried onions, divided
1/3 cup shredded cheddar cheese
In a large skillet, cook over medium heat until no longer pink; drain. Stir in corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-quart baking dish.
Prepare corn bread mix according to package directions for corn bread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400^ for 20 minutes.
Sprinkle with cheese and remaining onions. Bake 3-5 minutes longer or until cheese is melted and a toothpick inserted into corn bread layer comes out clean.
Yield: 6 servings.
HOUSE FRIED RICE
"The "House Fried Rice" is delicious
and an excellent use of leftovers."
1-1/2 cups uncooked white rice
3 Tbsp. sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp, peeled and deveined
½ cup diced ham
1 cup chopped, cooked chicken breast
2 stalks celery, chopped
2 carrots, peeled and diced
1 green bell pepper, chopped
½ cup green peas
1 egg, beaten
¼ cup soy sauce
1 Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2. Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.
Yield: 6 servings.
"The "House Fried Rice" is delicious
and an excellent use of leftovers."
1-1/2 cups uncooked white rice
3 Tbsp. sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp, peeled and deveined
½ cup diced ham
1 cup chopped, cooked chicken breast
2 stalks celery, chopped
2 carrots, peeled and diced
1 green bell pepper, chopped
½ cup green peas
1 egg, beaten
¼ cup soy sauce
1 Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2. Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.
Yield: 6 servings.
TOMATO BARLEY SOUP
TOMATO BARLEY SOUP
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 tsp. minced garlic
2 Tbsp. vegetable oil
2-1/2 cups water
2 tomatoes, diced
1 (14.5-oz) can peeled and diced tomatoes with juice
1 (10.75-oz) can chicken broth
¼ cup uncooked barley
1/8 tsp. pepper
In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and sauté for 5 to 10 minutes, or until all vegetables are almost tender.
Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and black pepper.
Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
Yield: 6 servings.
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 tsp. minced garlic
2 Tbsp. vegetable oil
2-1/2 cups water
2 tomatoes, diced
1 (14.5-oz) can peeled and diced tomatoes with juice
1 (10.75-oz) can chicken broth
¼ cup uncooked barley
1/8 tsp. pepper
In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and sauté for 5 to 10 minutes, or until all vegetables are almost tender.
Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and black pepper.
Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
Yield: 6 servings.
SOUTHERN VEGETABLE SOUP
SOUTHERN VEGETABLE SOUP
½ cup chopped onion
2 tsp. minced garlic
2 tsp. olive oil
2 cans (14.5-oz each) vegetable broth
1 can (28-oz) crushed tomatoes
1 package (16-oz) frozen mixed vegetables
1 cup sliced fresh or frozen okra
1 can (4-oz) chopped green chilies
2 tsp. dried savory
1 tsp. sugar
½ tsp. salt
½ tsp. dried tarragon
1/8 tsp. white pepper
In a Dutch oven, sauté onion and garlic in oil for 3 minutes or until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
Serve immediately or transfer to freezer container. May be frozen up to 3 months.
Yield: 6 servings (2-1/2-quarts).
½ cup chopped onion
2 tsp. minced garlic
2 tsp. olive oil
2 cans (14.5-oz each) vegetable broth
1 can (28-oz) crushed tomatoes
1 package (16-oz) frozen mixed vegetables
1 cup sliced fresh or frozen okra
1 can (4-oz) chopped green chilies
2 tsp. dried savory
1 tsp. sugar
½ tsp. salt
½ tsp. dried tarragon
1/8 tsp. white pepper
In a Dutch oven, sauté onion and garlic in oil for 3 minutes or until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
Serve immediately or transfer to freezer container. May be frozen up to 3 months.
Yield: 6 servings (2-1/2-quarts).
GYROS BURGERS
"This is a Greek/American lamb and beef mixture version of
the traditional Greek pork or lamb Gyros (or Gyro). Serve on
warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce".
½ lb. lean ground beef
½ lb. lean ground lamb
½ onion, grated
2 cloves garlic, pressed
1 slice bread, toasted and crumbled
½ tsp. dried savory
½ tsp. ground allspice
½ tsp. ground coriander
½ tsp. salt
½ tsp. black pepper
1 dash ground cumin
Preheat an out door grill medium high heat, and lightly oil grate.
In a large bowl, combine ground beef, ground lamb, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8-1/4-inch thick).
Cook patties for 5 to 7 minutes on each side, or until cooked through.
Yield: 4 servings.
"This is a Greek/American lamb and beef mixture version of
the traditional Greek pork or lamb Gyros (or Gyro). Serve on
warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce".
½ lb. lean ground beef
½ lb. lean ground lamb
½ onion, grated
2 cloves garlic, pressed
1 slice bread, toasted and crumbled
½ tsp. dried savory
½ tsp. ground allspice
½ tsp. ground coriander
½ tsp. salt
½ tsp. black pepper
1 dash ground cumin
Preheat an out door grill medium high heat, and lightly oil grate.
In a large bowl, combine ground beef, ground lamb, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8-1/4-inch thick).
Cook patties for 5 to 7 minutes on each side, or until cooked through.
Yield: 4 servings.
BEST HAMBURGERS EVER
BEST HAMBURGERS EVER
1-1/2 lbs. lean ground beef
½ onion, finely chopped
½ cup shredded Colby or Monterey Jack cheese
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1 egg
1 (1-oz.) envelope onion soup mix
1 clove garlic, minced]
1 Tbsp. garlic powder
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. dried rosemary
salt and pepper to taste
Preheat grill for high heat.
In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper.
Form into 4 patties.
Grill patties for 5 minutes per side on hot grill, or until well done. Serve on buns with your favorite condiments.
Yield: 4 servings.
1-1/2 lbs. lean ground beef
½ onion, finely chopped
½ cup shredded Colby or Monterey Jack cheese
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1 egg
1 (1-oz.) envelope onion soup mix
1 clove garlic, minced]
1 Tbsp. garlic powder
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. dried rosemary
salt and pepper to taste
Preheat grill for high heat.
In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper.
Form into 4 patties.
Grill patties for 5 minutes per side on hot grill, or until well done. Serve on buns with your favorite condiments.
Yield: 4 servings.
ALMOST WHITE CASTLE HAMBURGERS
ALMOST WHITE CASTLE HAMBURGERS
Flash freeze, wrap in plastic wrap, and put in a zip lock bag and label. To heat: Microwave until heated through.
1-1/2 lbs. ground chuck
1 (4 tbsp.) envelope onion soup
1 egg
½ tsp. pepper
2 Tbsp. water
1/3 cup breadcrumbs
24 small square dinner rolls
American cheese, optional
Pickles, optional
SAUCE
½ cup mustard
½ cup ketchup
Preheat oven to 400^.
hamburgers: Mix first 6 ingredients and press into an ungreased 10-x-15-inch jelly roll pan.
Prick with a folk.
Bake for 10 minutes.
Drain off juices (if there’s a lot of excess).
Cool.
Cut into 24 squares.
Place squares on dinner rolls.
Combine mustard and ketchup and spread on rolls.
Top with pickles and cheese if desired.
This makes 12 servings of 2 hamburgers each.
Flash freeze, wrap in plastic wrap, and put in a zip lock bag and label. To heat: Microwave until heated through.
1-1/2 lbs. ground chuck
1 (4 tbsp.) envelope onion soup
1 egg
½ tsp. pepper
2 Tbsp. water
1/3 cup breadcrumbs
24 small square dinner rolls
American cheese, optional
Pickles, optional
SAUCE
½ cup mustard
½ cup ketchup
Preheat oven to 400^.
hamburgers: Mix first 6 ingredients and press into an ungreased 10-x-15-inch jelly roll pan.
Prick with a folk.
Bake for 10 minutes.
Drain off juices (if there’s a lot of excess).
Cool.
Cut into 24 squares.
Place squares on dinner rolls.
Combine mustard and ketchup and spread on rolls.
Top with pickles and cheese if desired.
This makes 12 servings of 2 hamburgers each.
MANDARIN ORANGE TOSSED SALAD
½ cup slivered almonds
3 Tbsp. sugar
½ head iceberg lettuce
½ head romaine or leafy lettuce (or try spinach)
½ sweet, red onion, sliced into rings
1 (11-oz) can mandarin oranges, drained
DRESSING:
3 Tbsp. orange juice
3 Tbsp. vegetable oil (try olive)
2 Tbsp. vinegar
1 Tbsp. sugar or honey
1-2 tsp. poppy seeds, optional
¼ tsp. salt
In frying pan, heat 3 tbsp. sugar over medium-low heat until melted (sugar turns liquid). Sprinkle almonds into sugar and stir to coat (almonds clump together). Pour onto a greased plate and let cool; separate. Tear clean, dry greens into bite-sized pieces. Toss greens with sliced onion rings. (Reserve some for garnish) drained oranges, and cooled, separated candid almonds.
Shake dressing ingredients together until combined. When ready to serve, pour dressing over salad and toss gently to coat. Garnish with onion rings. Serve immediately.
Yield: 6 servings.
½ cup slivered almonds
3 Tbsp. sugar
½ head iceberg lettuce
½ head romaine or leafy lettuce (or try spinach)
½ sweet, red onion, sliced into rings
1 (11-oz) can mandarin oranges, drained
DRESSING:
3 Tbsp. orange juice
3 Tbsp. vegetable oil (try olive)
2 Tbsp. vinegar
1 Tbsp. sugar or honey
1-2 tsp. poppy seeds, optional
¼ tsp. salt
In frying pan, heat 3 tbsp. sugar over medium-low heat until melted (sugar turns liquid). Sprinkle almonds into sugar and stir to coat (almonds clump together). Pour onto a greased plate and let cool; separate. Tear clean, dry greens into bite-sized pieces. Toss greens with sliced onion rings. (Reserve some for garnish) drained oranges, and cooled, separated candid almonds.
Shake dressing ingredients together until combined. When ready to serve, pour dressing over salad and toss gently to coat. Garnish with onion rings. Serve immediately.
Yield: 6 servings.
CINNAMON and LIME CHICKEN FAJITAS
CINNAMON and LIME CHICKEN FAJITAS
"Just add some rice and beans on the side and you have a great meal"
4 boneless, skinless chicken breast
1 Tbsp. ground cinnamon
salt and pepper to taste
2 large baking potatoes, peeled and cubed
¼ cup canola oil
1 large yellow onion, chopped
1 large clove garlic, peeled and minced
1 Tbsp. jalapeno pepper
1 lime, juiced
12 (6-inch) corn tortillas, warmed
Preheat oven to 400 ^.
Place potatoes in a shallow baking dish. Drizzle with about ½ of the oil, and season with salt. Bake 30-40 minutes in the preheated oven, until tender.
Meanwhile, season chicken with cinnamon, salt and pepper. Arrange in a separate baking dish, and bake 30 minutes until no longer pink and juices run clear. Cool and shred.
Heat remaining oil in skillet over medium heat, sauté garlic and onion until tender. Mix in shredded chicken, jalapeno and lime juice. Cook until heated through.
Serve the chicken and potatoes in warm tortillas.
Yield: 6 servings.
"Just add some rice and beans on the side and you have a great meal"
4 boneless, skinless chicken breast
1 Tbsp. ground cinnamon
salt and pepper to taste
2 large baking potatoes, peeled and cubed
¼ cup canola oil
1 large yellow onion, chopped
1 large clove garlic, peeled and minced
1 Tbsp. jalapeno pepper
1 lime, juiced
12 (6-inch) corn tortillas, warmed
Preheat oven to 400 ^.
Place potatoes in a shallow baking dish. Drizzle with about ½ of the oil, and season with salt. Bake 30-40 minutes in the preheated oven, until tender.
Meanwhile, season chicken with cinnamon, salt and pepper. Arrange in a separate baking dish, and bake 30 minutes until no longer pink and juices run clear. Cool and shred.
Heat remaining oil in skillet over medium heat, sauté garlic and onion until tender. Mix in shredded chicken, jalapeno and lime juice. Cook until heated through.
Serve the chicken and potatoes in warm tortillas.
Yield: 6 servings.
CHARLESTON BREAKFAST CASSEROLE
CHARLESTON BREAKFAST CASSEROLE
"An easy crowd-pleasing breakfast casserole with a crouton and Cheddar cheese base. This recipe calls for bell pepper
and bacon, but you can put any ingredients that you like to dress
it up or down"
12 slices bacon
¼ cup butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6 eggs
1-3/4 cups milk
1 bell pepper (any color) diced
1 Tbsp. prepared mustard
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 325^.
Melt butter in microwave, or in small pan on the stove over low heat. Spray a 9x12-baking dish with vegetable spray. Place croutons in bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
Crack eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt and pepper, and beat until well combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
Bake in preheated oven for 40 minutes.
Yield: 8 servings.
"An easy crowd-pleasing breakfast casserole with a crouton and Cheddar cheese base. This recipe calls for bell pepper
and bacon, but you can put any ingredients that you like to dress
it up or down"
12 slices bacon
¼ cup butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6 eggs
1-3/4 cups milk
1 bell pepper (any color) diced
1 Tbsp. prepared mustard
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 325^.
Melt butter in microwave, or in small pan on the stove over low heat. Spray a 9x12-baking dish with vegetable spray. Place croutons in bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
Crack eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt and pepper, and beat until well combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
Bake in preheated oven for 40 minutes.
Yield: 8 servings.
CAJUN DIRTY RICE
CAJUN DIRTY RICE
"Very good served with corn bread"
1 lb. lean ground beef
1 lb. beef sausage
1 onion, finely diced
1 (8-oz) package dirty rice mix
2 cups water
1 (10-oz) can diced tomatoes with green Chile peppers
2 (15-0z. each) cans kidney beans, drained
salt and pepper to taste
In a skillet over median heat, brown the ground beef, sausage and onion.
In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is evenly fluffed with a fork.
Yield: 8 servings.
"Very good served with corn bread"
1 lb. lean ground beef
1 lb. beef sausage
1 onion, finely diced
1 (8-oz) package dirty rice mix
2 cups water
1 (10-oz) can diced tomatoes with green Chile peppers
2 (15-0z. each) cans kidney beans, drained
salt and pepper to taste
In a skillet over median heat, brown the ground beef, sausage and onion.
In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is evenly fluffed with a fork.
Yield: 8 servings.
ROASTED CHICKEN with LEMON
ROASTED CHICKEN with LEMON
ROSEMARY & SPICY PEPPERS
Yield: 6 servings
4 lb. fresh whole chicken
1 Tbsp. dried rosemary (finely chopped)
1 Tbsp. dried basil
2-3 cloves garlic (finely minced)
¼ cup olive oil
juice of 2 medium lemons (save squeezed lemon halves)
1 Tbsp. crushed red pepper flakes
salt and pepper to taste
Assorted vegetables (red potatoes, peppers, and squash, sliced thick
Combine all seasoning ingredients into a large bowl and stir until thoroughly mixed.
Place squeezed lemon halves inside the chicken cavity.
Generously brush chicken with seasoning mixture.
Place chicken on 1-inch rack breast side down and roast on power level HI for 30 minutes.
Turn chicken breast side up; place vegetables around chicken and cook on power level HI for an additional 30 minutes.
OPTIONS AND COOKING TIPS:
To cook from frozen, simply increase your cooking time to 50 minutes for the first half and 50 minutes for the second half. Be sure to remove the neck and the giblets from the cavity at the half way point, then insert lemon halves.
Foil can be placed over chicken to prevent oven browning.
Consult your quick and easy cooking guide for more detailed instructions on cooking other varieties of vegetables. Place piece of foil on the bottom of the liner pan for an easy clean up.
ROSEMARY & SPICY PEPPERS
Yield: 6 servings
4 lb. fresh whole chicken
1 Tbsp. dried rosemary (finely chopped)
1 Tbsp. dried basil
2-3 cloves garlic (finely minced)
¼ cup olive oil
juice of 2 medium lemons (save squeezed lemon halves)
1 Tbsp. crushed red pepper flakes
salt and pepper to taste
Assorted vegetables (red potatoes, peppers, and squash, sliced thick
Combine all seasoning ingredients into a large bowl and stir until thoroughly mixed.
Place squeezed lemon halves inside the chicken cavity.
Generously brush chicken with seasoning mixture.
Place chicken on 1-inch rack breast side down and roast on power level HI for 30 minutes.
Turn chicken breast side up; place vegetables around chicken and cook on power level HI for an additional 30 minutes.
OPTIONS AND COOKING TIPS:
To cook from frozen, simply increase your cooking time to 50 minutes for the first half and 50 minutes for the second half. Be sure to remove the neck and the giblets from the cavity at the half way point, then insert lemon halves.
Foil can be placed over chicken to prevent oven browning.
Consult your quick and easy cooking guide for more detailed instructions on cooking other varieties of vegetables. Place piece of foil on the bottom of the liner pan for an easy clean up.
PORK CHOPS DIJONNAISE
PORK CHOPS DIJONNAISE
Yield: 6 servings.
6 boneless fresh 1-inch pork loin filets
½ cups mayonnaise
2 Tbsp. Dijon mustard
salt and pepper to taste
2 cups seasoned breadcrumbs
Mix mayonnaise and mustard in a large bowl. Add salt and pepper to taste.
Dip pork filets in the mixture.
Coat with breadcrumbs.
Place pork filets on the 4-inch rack, and bake on power level HI for 13 to 15 minutes or until breadcrumbs are golden brown (best when served with wild rice.
OPTIONS AND COOKING TIPS:
To cook frozen pork filets, place on the 4-inch rack on power level HI for 18 to 22 minutes.
Asparagus turns out great in the Nu-Wave Oven. Brush with little olive oil, sprinkle with garlic salt, and cook on 1-inch rack on power level HI for 15 minutes.
Cook rice right in the Nu-Wave Oven. Place the appropriate amount of rice, water, butter and salt in a covered dish according to directions. Place the covered dish right on the liner pan. Cook on high for 30 minutes until tender.
* When adding water to rice, make sure to use hot (boiling) water.
Yield: 6 servings.
6 boneless fresh 1-inch pork loin filets
½ cups mayonnaise
2 Tbsp. Dijon mustard
salt and pepper to taste
2 cups seasoned breadcrumbs
Mix mayonnaise and mustard in a large bowl. Add salt and pepper to taste.
Dip pork filets in the mixture.
Coat with breadcrumbs.
Place pork filets on the 4-inch rack, and bake on power level HI for 13 to 15 minutes or until breadcrumbs are golden brown (best when served with wild rice.
OPTIONS AND COOKING TIPS:
To cook frozen pork filets, place on the 4-inch rack on power level HI for 18 to 22 minutes.
Asparagus turns out great in the Nu-Wave Oven. Brush with little olive oil, sprinkle with garlic salt, and cook on 1-inch rack on power level HI for 15 minutes.
Cook rice right in the Nu-Wave Oven. Place the appropriate amount of rice, water, butter and salt in a covered dish according to directions. Place the covered dish right on the liner pan. Cook on high for 30 minutes until tender.
* When adding water to rice, make sure to use hot (boiling) water.
CLASSIC CHICKEN PARMESAN
CLASSIC CHICKEN PARMESAN
Yield: 4 servings
Nu-wave cooking
4 fresh boneless, skinless chicken breast
Italian dressing
Seasoned bread crumbs
12-oz. pasta sauce
8-oz. mozzarella cheese, shredded
grated Parmesan to taste
Pour dressing into a dish. Dip chicken
Roll chicken in breadcrumbs.
Place on the liner pan, and bake on power level HI for 8 minutes per side.
Generously spoon sauce over each piece of chicken.
Sprinkle cheese over sauce, and bake for an additional 2 minutes.
OPTIONS AND COOKING TIPS:
To cook frozen chicken breast, place on the liner pan on power level HI for 10 minutes per side.
If you desire thicker mozzarella cheese slices, shred with a vegetable peeler.
Yield: 4 servings
Nu-wave cooking
4 fresh boneless, skinless chicken breast
Italian dressing
Seasoned bread crumbs
12-oz. pasta sauce
8-oz. mozzarella cheese, shredded
grated Parmesan to taste
Pour dressing into a dish. Dip chicken
Roll chicken in breadcrumbs.
Place on the liner pan, and bake on power level HI for 8 minutes per side.
Generously spoon sauce over each piece of chicken.
Sprinkle cheese over sauce, and bake for an additional 2 minutes.
OPTIONS AND COOKING TIPS:
To cook frozen chicken breast, place on the liner pan on power level HI for 10 minutes per side.
If you desire thicker mozzarella cheese slices, shred with a vegetable peeler.
EASY SLOW COOKER FRENCH DIP
EASY SLOW COOKER FRENCH DIP
"An economical version of an old-favorite sandwich. It is made
of rump roast simmered for 7 hours with beef broth, onion soup
and beer. The reduced cooking liquid makes plenty of sauce for dipping"
8-1/2 lbs. rump roast
2 (10.5-oz) can beef broth
2 (10.5-oz) cans condensed French onion soup
2 (12-oz) bottles or cans of beer
12-1/2 French rolls
¼ cup and 1 tsp. butter
Trim excess fat from rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on LOW setting for 7 hours.
Preheat oven to 350^.
Split French rolls and spread with butter. Bake 10 minutes or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Yield: 19 servings.
"An economical version of an old-favorite sandwich. It is made
of rump roast simmered for 7 hours with beef broth, onion soup
and beer. The reduced cooking liquid makes plenty of sauce for dipping"
8-1/2 lbs. rump roast
2 (10.5-oz) can beef broth
2 (10.5-oz) cans condensed French onion soup
2 (12-oz) bottles or cans of beer
12-1/2 French rolls
¼ cup and 1 tsp. butter
Trim excess fat from rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on LOW setting for 7 hours.
Preheat oven to 350^.
Split French rolls and spread with butter. Bake 10 minutes or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Yield: 19 servings.
CHILI-RUBBED PORK CHOPS
CHILI-RUBBED PORK CHOPS
Spice rubs are the secret of a good barbecue.
Although summer is the time for fresh herbs,
dried ones make a better rub—they don’t burn as quickly
over the high heats and can sit overnight without wilting.
2 tsp. chili powder
1-1/2 tsp. packed light brown sugar
1 tsp. ground cumin
½ tsp. ground cinnamon
¼ tsp. table salt
¼ tsp. black pepper
20-oz. lean pork loin, boneless center-cut chops, four 5-oz. pieces
1 spray cooking spray
Mix the chili powder, brown sugar, cumin, cinnamon, salt and pepper together in a small bowl.
Butterfly the pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping a half-inch from the edge to keep the two halves attached. Pry the chops open, then flatten them on your work surface. Rub the spice mixture on both sides of all the chops. Place chops on a plate, cover, and refrigerate at least 1 hour or up to 24 hours.
Spray the grill rack or large grill pan with nonstick spray, heat the grill or set the pan over medium heat.
Grill the chops for 3 minutes, then turn and continue cooking until grill marks appear and the chops are firm, about 4 minutes more (An instant read thermometer inserted in the thickest part of a chop should register 160^.) Transfer to a serving plate or cutting board; let stand 5 minutes before serving.
Spice rubs are the secret of a good barbecue.
Although summer is the time for fresh herbs,
dried ones make a better rub—they don’t burn as quickly
over the high heats and can sit overnight without wilting.
2 tsp. chili powder
1-1/2 tsp. packed light brown sugar
1 tsp. ground cumin
½ tsp. ground cinnamon
¼ tsp. table salt
¼ tsp. black pepper
20-oz. lean pork loin, boneless center-cut chops, four 5-oz. pieces
1 spray cooking spray
Mix the chili powder, brown sugar, cumin, cinnamon, salt and pepper together in a small bowl.
Butterfly the pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping a half-inch from the edge to keep the two halves attached. Pry the chops open, then flatten them on your work surface. Rub the spice mixture on both sides of all the chops. Place chops on a plate, cover, and refrigerate at least 1 hour or up to 24 hours.
Spray the grill rack or large grill pan with nonstick spray, heat the grill or set the pan over medium heat.
Grill the chops for 3 minutes, then turn and continue cooking until grill marks appear and the chops are firm, about 4 minutes more (An instant read thermometer inserted in the thickest part of a chop should register 160^.) Transfer to a serving plate or cutting board; let stand 5 minutes before serving.
SLOW COOKER CHILI
SLOW COOKER CHILI
2 lbs. ground beef
4 cans (16-oz each) kidney beans, rinsed and drained
1 can (28-oz) stewed tomatoes, undrained
1 can (15-oz) pizza sauce
1 can (4-oz) chopped green chilies
¼ cup chopped onions
4-5 tsp. chili powder
2 garlic cloves, minced
½ tsp. salt
1/8 tsp. pepper
In a large skillet, cook beef over medium heat until no longer pink, drain. Transfer to a 5-qt. slow cooker
Stir in remaining ingredients. Cover and cook on LOW for 6 hours or until vegetables are tender.
Yield: 12 servings.
2 lbs. ground beef
4 cans (16-oz each) kidney beans, rinsed and drained
1 can (28-oz) stewed tomatoes, undrained
1 can (15-oz) pizza sauce
1 can (4-oz) chopped green chilies
¼ cup chopped onions
4-5 tsp. chili powder
2 garlic cloves, minced
½ tsp. salt
1/8 tsp. pepper
In a large skillet, cook beef over medium heat until no longer pink, drain. Transfer to a 5-qt. slow cooker
Stir in remaining ingredients. Cover and cook on LOW for 6 hours or until vegetables are tender.
Yield: 12 servings.
CRANBERRY BREAD PUDDING
CRANBERRY BREAD PUDDING
16 slices bread, crust removed and cubed
1-1/2 cup fresh or frozen cranberries, thawed
1 Tbsp. grated orange peel
¼ cup butter, melted
6 eggs
4 cups milk
¾ plus 1 tbsp. sugar, divided
1 tsp. vanilla extract
ORANGE CUSTARD SAUCE
3 egg yolks
¼ cup sugar
1 cup heavy whipping cream
1 orange peel strip (1/4 inch)
½ tsp. orange extract
In a greased 13-x-9-inch baking dish, layer ½ of the bread cubes, cranberries, and orange peel. Repeat layers. Drizzle with butter.
In a large mixing bowl, beat the eggs, milk, ¾ cups sugar and vanilla until blended, pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar.
Bake, uncovered, at 375^ for 65-75 minutes or until knife inserted near center comes out clean.
For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture reaches 160^ and coats the back of a metal spoon. Remove from the heat; discard orange peel. Stir in extract. Cover and refrigerate until chilled. Serve with bread pudding.
Yield: 12 servings.
16 slices bread, crust removed and cubed
1-1/2 cup fresh or frozen cranberries, thawed
1 Tbsp. grated orange peel
¼ cup butter, melted
6 eggs
4 cups milk
¾ plus 1 tbsp. sugar, divided
1 tsp. vanilla extract
ORANGE CUSTARD SAUCE
3 egg yolks
¼ cup sugar
1 cup heavy whipping cream
1 orange peel strip (1/4 inch)
½ tsp. orange extract
In a greased 13-x-9-inch baking dish, layer ½ of the bread cubes, cranberries, and orange peel. Repeat layers. Drizzle with butter.
In a large mixing bowl, beat the eggs, milk, ¾ cups sugar and vanilla until blended, pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar.
Bake, uncovered, at 375^ for 65-75 minutes or until knife inserted near center comes out clean.
For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture reaches 160^ and coats the back of a metal spoon. Remove from the heat; discard orange peel. Stir in extract. Cover and refrigerate until chilled. Serve with bread pudding.
Yield: 12 servings.
CHILI---THE HEAT IS ON!
CHILI---THE HEAT IS ON!
"Chili powder, cayenne pepper, and serrano chilies spice up
this ground beef and pork chili with a base made of dark beer."
½ cup canola oil
2 onions, chopped
6 cloves garlic, sliced
1 green bell pepper, chopped
3 seranno peppers, chopped
1 lb. ground beef
1 lb. ground pork
1 Tbsp. fresh lime juice
2 Tbsp. chili powder
1 tbsp. cayenne pepper
1 Tbsp. black pepper
1 Tbsp. kosher salt
2 (16-oz.) bottles dark beer
2 (16-oz.) cans diced tomatoes
20-oz. tomato juice
Heat the oil in a large stockpot over medium heat. Crumble the beef and pork into the pot. Cook, stirring frequently, until no longer pink. Drain off the grease, leaving just a thin layer. Cook the onion, garlic, bell pepper, and serrano pepper in the remaining oil until onions are soft, about 5 minutes.
Add the lime juice, chili powder, cayenne pepper, black pepper, salt and 1-1/2 bottles dark beer. Slowly add the last ½ bottle of beer while stirring. Stir in tomatoes and tomato juice. Reduce heat to low. Simmer 1 hour.
Yield: 12 servings.
"Chili powder, cayenne pepper, and serrano chilies spice up
this ground beef and pork chili with a base made of dark beer."
½ cup canola oil
2 onions, chopped
6 cloves garlic, sliced
1 green bell pepper, chopped
3 seranno peppers, chopped
1 lb. ground beef
1 lb. ground pork
1 Tbsp. fresh lime juice
2 Tbsp. chili powder
1 tbsp. cayenne pepper
1 Tbsp. black pepper
1 Tbsp. kosher salt
2 (16-oz.) bottles dark beer
2 (16-oz.) cans diced tomatoes
20-oz. tomato juice
Heat the oil in a large stockpot over medium heat. Crumble the beef and pork into the pot. Cook, stirring frequently, until no longer pink. Drain off the grease, leaving just a thin layer. Cook the onion, garlic, bell pepper, and serrano pepper in the remaining oil until onions are soft, about 5 minutes.
Add the lime juice, chili powder, cayenne pepper, black pepper, salt and 1-1/2 bottles dark beer. Slowly add the last ½ bottle of beer while stirring. Stir in tomatoes and tomato juice. Reduce heat to low. Simmer 1 hour.
Yield: 12 servings.
FOUR CHEESE MACARONI
FOUR CHEESE MACARONI
"A very rich and creamy macaroni and cheese"
1 Tbsp. vegetable oil
1 (16-oz) package elbow macaroni
9 Tbsp. butter
½ cup shredded Muenster cheese
½ cup shredded sharp Cheddar cheese
½ cup shredded Cheddar cheese
½ cup Monterey Jack cheese
1-1/2 cup half & half
8-oz cubed processed cheese food
2 eggs, beaten
¼ tsp. salt
1/8 tsp. black pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 Tbsp. butter; stir into the macaroni
In a large bowl, combine the Muenster cheese, mild & sharp Cheddar cheese and Monterey Jack cheese; mix well.
Preheat oven to 350^.
Add the half- &-half, 1-1/2 cups cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2-1/2-qt. Casserole dish. Sprinkle with the remaining ½ cup cheese mixture and 1 Tbsp. butter.
Bake in preheated oven for 35 minutes or until hot and bubbly around the edges; serve.
Yield: 6 servings.
"A very rich and creamy macaroni and cheese"
1 Tbsp. vegetable oil
1 (16-oz) package elbow macaroni
9 Tbsp. butter
½ cup shredded Muenster cheese
½ cup shredded sharp Cheddar cheese
½ cup shredded Cheddar cheese
½ cup Monterey Jack cheese
1-1/2 cup half & half
8-oz cubed processed cheese food
2 eggs, beaten
¼ tsp. salt
1/8 tsp. black pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 Tbsp. butter; stir into the macaroni
In a large bowl, combine the Muenster cheese, mild & sharp Cheddar cheese and Monterey Jack cheese; mix well.
Preheat oven to 350^.
Add the half- &-half, 1-1/2 cups cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2-1/2-qt. Casserole dish. Sprinkle with the remaining ½ cup cheese mixture and 1 Tbsp. butter.
Bake in preheated oven for 35 minutes or until hot and bubbly around the edges; serve.
Yield: 6 servings.
BAKED ZITI IV
BAKED ZITI IV
"Ziti pasta is layered with provolone, mozzarella, cottage cheese, sour cream and meaty sauce with ground beef and sausage"
1 lb. dry ziti pasta
1-1/2 Tbsp. olive oil
1 onion, sliced
1 tsp. minced fresh rosemary
4 cloves garlic, minced
½ lb. ground beef
½ lb. ground pork
1-1/2 (26-oz.) jars spaghetti sauce
salt to taste1 (6-oz.) package provolone cheese, sliced
¾ cup sour cream
¾ cup cottage cheese
1 (6-oz.) package mozzarella cheese, shredded
2 Tbsp. freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in a large, heavy skillet over medium heat. . Cook onion in oil until tender. Stir in garlic and rosemary. Transfer to a small bowl.
Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly browned. Stir in the onion mixture and spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
Preheat oven to 350^. Grease a 9-x-13-inch baking dish. In the prepared dish, layer ½ of the pasta, provolone cheese, sour cream, cottage cheese, and a little less ½ of the meat mixture.
Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
Bake in preheated oven for 20 to 30 minutes, or until heated through and cheese is melted.
Yield: 12 servings.
"Ziti pasta is layered with provolone, mozzarella, cottage cheese, sour cream and meaty sauce with ground beef and sausage"
1 lb. dry ziti pasta
1-1/2 Tbsp. olive oil
1 onion, sliced
1 tsp. minced fresh rosemary
4 cloves garlic, minced
½ lb. ground beef
½ lb. ground pork
1-1/2 (26-oz.) jars spaghetti sauce
salt to taste1 (6-oz.) package provolone cheese, sliced
¾ cup sour cream
¾ cup cottage cheese
1 (6-oz.) package mozzarella cheese, shredded
2 Tbsp. freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in a large, heavy skillet over medium heat. . Cook onion in oil until tender. Stir in garlic and rosemary. Transfer to a small bowl.
Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly browned. Stir in the onion mixture and spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
Preheat oven to 350^. Grease a 9-x-13-inch baking dish. In the prepared dish, layer ½ of the pasta, provolone cheese, sour cream, cottage cheese, and a little less ½ of the meat mixture.
Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
Bake in preheated oven for 20 to 30 minutes, or until heated through and cheese is melted.
Yield: 12 servings.
BUSH’S COUNTRY CORNBREAD HOPPIN’
BUSH’S COUNTRY CORNBREAD HOPPIN’
"Cornbread and blackeye peas, together in one great dish"
5 slices bacon
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 (15.8-oz) cans BUSH’S BEST blackeye peas
1 tsp. hot sauce
1 (7.5-oz) package cornbread mix
Salsa
Sour cream
Cook bacon in skillet until crisp. Remove bacon and drain, reserving 2 Tbsp. bacon drippings. Cook onion and pepper in onion drippings until tender. Add blackeye peas and hot sauce and heat through.
Prepare cornbread mix using 9-x-13-inch pan. Cook according to directions. Cut into 2-inch squares. Top with blackeye peas, salsa, sour cream and crumbled bacon.
Yield: 6 servings.
"Cornbread and blackeye peas, together in one great dish"
5 slices bacon
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 (15.8-oz) cans BUSH’S BEST blackeye peas
1 tsp. hot sauce
1 (7.5-oz) package cornbread mix
Salsa
Sour cream
Cook bacon in skillet until crisp. Remove bacon and drain, reserving 2 Tbsp. bacon drippings. Cook onion and pepper in onion drippings until tender. Add blackeye peas and hot sauce and heat through.
Prepare cornbread mix using 9-x-13-inch pan. Cook according to directions. Cut into 2-inch squares. Top with blackeye peas, salsa, sour cream and crumbled bacon.
Yield: 6 servings.
TROPICAL SWEET POTATOES
TROPICAL SWEET POTATOES
4 large sweet potatoes (3-1/2-lbs)
1 can (8-oz) crushed pineapple, undrained
6 Tbsp. butter or margarine, melted, divided
¾ tsp. salt
Pinch pepper
½ cup crushed saltines
2 Tbsp. brown sugar
Pinch cloves
In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool. Peel the potatoes and place in a mixing bowl; mash. Add the pineapples, 2 Tbsp. butter, salt and pepper; mix well. Transfer to a greased 2-qt. Baking dish. Combine saltines, brown sugar, cloves and remaining butter; sprinkle over potatoes. Bake, uncovered, at 375^ for 30 minutes.
Yield: 8-10 servings.
4 large sweet potatoes (3-1/2-lbs)
1 can (8-oz) crushed pineapple, undrained
6 Tbsp. butter or margarine, melted, divided
¾ tsp. salt
Pinch pepper
½ cup crushed saltines
2 Tbsp. brown sugar
Pinch cloves
In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool. Peel the potatoes and place in a mixing bowl; mash. Add the pineapples, 2 Tbsp. butter, salt and pepper; mix well. Transfer to a greased 2-qt. Baking dish. Combine saltines, brown sugar, cloves and remaining butter; sprinkle over potatoes. Bake, uncovered, at 375^ for 30 minutes.
Yield: 8-10 servings.
ROAST BEEF and POTATO SALAD
ROAST BEEF and POTATO SALAD
2 cups cubed cooked roast beef
2 cups cubed peeled potatoes, cooked
½ cup chopped green pepper
½ cup thinly sliced celery
1/ chopped onion
2 tbsp. chopped pimientos
1/3 cup vegetable oil
2 to 3 Tbsp. vinegar
2 tsp. prepared horseradish
½ tsp. salt
1/8 tsp. pepper
Lettuce leaves
2 Tbsp. chopped fresh parsley
In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next 5 ingredients, mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce, sprinkle with parsley.
Yield: 4 servings.
2 cups cubed cooked roast beef
2 cups cubed peeled potatoes, cooked
½ cup chopped green pepper
½ cup thinly sliced celery
1/ chopped onion
2 tbsp. chopped pimientos
1/3 cup vegetable oil
2 to 3 Tbsp. vinegar
2 tsp. prepared horseradish
½ tsp. salt
1/8 tsp. pepper
Lettuce leaves
2 Tbsp. chopped fresh parsley
In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next 5 ingredients, mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce, sprinkle with parsley.
Yield: 4 servings.
KRUCHINSKY’S HOT POTATOES
KRUCHINSKY’S HOT POTATOES
1 large yellow onion, peeled and cut in chunks
5 medium/large potatoes, peeled and cubed (non-baking type preferred)
1 can (10-oz) can diced tomatoes and green chilies with juice
1-1/2-cups (4-oz) fresh white mushrooms, sliced*
1 tsp. celery salt
1 tsp. Morton Kosher Salt
1 tsp. freshly ground black pepper
1 tsp. garlic powder
¼-cup butter margarine
1 strip wide (18-inches) heavy-duty aluminum foil, about 2 feet long
Aluminum pie plate
Place onion, potatoes, tomatoes and chilies, mushrooms and seasonings in a large bowl. Pour melted butter over the top and gently blend together with a spoon. Spoon mixture onto aluminum foil. Fold each side of the foil over 3 times to create a tight sealed pouch. Set pouch onto an aluminum pie plate. Place on grill rack over medium hot fire. Cover and grill for 30-40 minutes or until potatoes are tender.
*Canned mushrooms, with liquid, may be substituted.
Yield: 4-6 servings.
1 large yellow onion, peeled and cut in chunks
5 medium/large potatoes, peeled and cubed (non-baking type preferred)
1 can (10-oz) can diced tomatoes and green chilies with juice
1-1/2-cups (4-oz) fresh white mushrooms, sliced*
1 tsp. celery salt
1 tsp. Morton Kosher Salt
1 tsp. freshly ground black pepper
1 tsp. garlic powder
¼-cup butter margarine
1 strip wide (18-inches) heavy-duty aluminum foil, about 2 feet long
Aluminum pie plate
Place onion, potatoes, tomatoes and chilies, mushrooms and seasonings in a large bowl. Pour melted butter over the top and gently blend together with a spoon. Spoon mixture onto aluminum foil. Fold each side of the foil over 3 times to create a tight sealed pouch. Set pouch onto an aluminum pie plate. Place on grill rack over medium hot fire. Cover and grill for 30-40 minutes or until potatoes are tender.
*Canned mushrooms, with liquid, may be substituted.
Yield: 4-6 servings.
SPRINGTIME POTATO SALAD #2
SPRINGTIME POTATO SALAD #2
6 cups, diced, peeled, cooked potatoes
4 hard-cooked eggs, chopped
½ cup chopped celery
½ cup chopped sweet pickles
1/3 cup chopped onion
1/3 cup chopped radishes
½ cup mayonnaise
3 Tbsp. mayonnaise
3 Tbsp. sugar1 Tbsp. vinegar
1 Tbsp. milk
1-1/2 tsp. prepared mustard
½ tsp. salt
Paprika, optional
In a bowl, combine potatoes, eggs, celery, pickles, onion, and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milks, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.
Yield: 8-10 servings.
6 cups, diced, peeled, cooked potatoes
4 hard-cooked eggs, chopped
½ cup chopped celery
½ cup chopped sweet pickles
1/3 cup chopped onion
1/3 cup chopped radishes
½ cup mayonnaise
3 Tbsp. mayonnaise
3 Tbsp. sugar1 Tbsp. vinegar
1 Tbsp. milk
1-1/2 tsp. prepared mustard
½ tsp. salt
Paprika, optional
In a bowl, combine potatoes, eggs, celery, pickles, onion, and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milks, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.
Yield: 8-10 servings.
RED POTATO BITES
RED POTATO BITES
"These wonderful sour cream, bacon and chive-stuffed red potatoes
Is a perfect appetizer for any occasion. Easy to prepare ahead of
time, top off with Cheddar cheese"
1-1/2 lbs. small round red potatoes
4 slices bacon
1 cup sour cream
½ tsp. seasoned salt
¼ tsp. black pepper
1 Tbsp. chopped fresh chives
½ cup shredded Cheddar cheese
parsley
Preheat the oven to 375^. Place potatoes in a saucepan, and add enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes, Drain, and cool in a bowl of cold water.
Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
Remove cooled potatoes from water. Pat dry with paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately ¼-inch rim around each potato. Set reserved potatoes aside.
In a bowl, mix together reserved potato, sour cream, bacon, seasoned slat, pepper and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.
Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.
Yield: 40 servings.
"These wonderful sour cream, bacon and chive-stuffed red potatoes
Is a perfect appetizer for any occasion. Easy to prepare ahead of
time, top off with Cheddar cheese"
1-1/2 lbs. small round red potatoes
4 slices bacon
1 cup sour cream
½ tsp. seasoned salt
¼ tsp. black pepper
1 Tbsp. chopped fresh chives
½ cup shredded Cheddar cheese
parsley
Preheat the oven to 375^. Place potatoes in a saucepan, and add enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes, Drain, and cool in a bowl of cold water.
Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
Remove cooled potatoes from water. Pat dry with paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately ¼-inch rim around each potato. Set reserved potatoes aside.
In a bowl, mix together reserved potato, sour cream, bacon, seasoned slat, pepper and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.
Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.
Yield: 40 servings.
CAJUN POTATO SALAD
CAJUN POTATO SALAD
2 lbs. small red potatoes
½ cup chopped red onion
½ cup sliced green onion
¼ cup minced fresh parsley
6 Tbsp. cider vinegar, divided
½ lb. precooked smoked kielbasa or Cajun sausage, sliced
6 Tbsp. olive oil or vegetable oil
1 Tbsp. Dijon mustard
2 garlic cloves, minced
½ tsp. pepper
¼ to ½ tsp. cayenne pepper
Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain. Rinse with cold water; cool completely. Cut into ¼-inch slices; place in a large bowl. Add onions, parsley and 3 Tbsp. vinegar; toss. In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. To drippings in skillet, Add mustard, garlic, pepper, cayenne pepper, and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately.
Yield: 6 servings.
2 lbs. small red potatoes
½ cup chopped red onion
½ cup sliced green onion
¼ cup minced fresh parsley
6 Tbsp. cider vinegar, divided
½ lb. precooked smoked kielbasa or Cajun sausage, sliced
6 Tbsp. olive oil or vegetable oil
1 Tbsp. Dijon mustard
2 garlic cloves, minced
½ tsp. pepper
¼ to ½ tsp. cayenne pepper
Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain. Rinse with cold water; cool completely. Cut into ¼-inch slices; place in a large bowl. Add onions, parsley and 3 Tbsp. vinegar; toss. In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. To drippings in skillet, Add mustard, garlic, pepper, cayenne pepper, and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately.
Yield: 6 servings.
V8 SPANISH-STYLE RICE
V8 SPANISH-STYLE RICE
1 tbsp. vegetable oil
1 cup uncooked regular long-grain white rice
4 cups V8 100% vegetable juice
1 tsp. dried basil leaves, crushed
¼ tsp. garlic powder
2 cups frozen mixed vegetables
Heat the oil in a 10-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly.
Add the vegetable juice, basil, and garlic powder and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Add the vegetables to the skillet. Cover and cook for 10 minutes or until the rice and vegetables are tender and most of the liquid is absorbed.
Yield: 4 servings.
1 tbsp. vegetable oil
1 cup uncooked regular long-grain white rice
4 cups V8 100% vegetable juice
1 tsp. dried basil leaves, crushed
¼ tsp. garlic powder
2 cups frozen mixed vegetables
Heat the oil in a 10-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly.
Add the vegetable juice, basil, and garlic powder and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Add the vegetables to the skillet. Cover and cook for 10 minutes or until the rice and vegetables are tender and most of the liquid is absorbed.
Yield: 4 servings.
SPANISH RICE
SPANISH RICE
Spanish-style rice
¼ cup and 1 Tbsp. vegetable oil
7-1/2 cups instant rice
5 onions, chopped
5 red bell peppers, chopped
2-1/2 green bell peppers, chopped
1 tbsp. and 2 tsp. prepared mustard
2-1/2 tsp. salt
7-1/2 (14.5-oz.) cans whole peeled tomatoes
5 cups tomato sauce
In a large saucepan over medium heat combine oil, rice, onions, red pepper and green bell pepper. Sauté’ until the onions are translucent. Stir in mustard, salt, tomatoes and tomato juice. Simmer for 5 minutes.
Yield: 20 servings.
Spanish-style rice
¼ cup and 1 Tbsp. vegetable oil
7-1/2 cups instant rice
5 onions, chopped
5 red bell peppers, chopped
2-1/2 green bell peppers, chopped
1 tbsp. and 2 tsp. prepared mustard
2-1/2 tsp. salt
7-1/2 (14.5-oz.) cans whole peeled tomatoes
5 cups tomato sauce
In a large saucepan over medium heat combine oil, rice, onions, red pepper and green bell pepper. Sauté’ until the onions are translucent. Stir in mustard, salt, tomatoes and tomato juice. Simmer for 5 minutes.
Yield: 20 servings.
POSOLE STEW
POSOLE STEW
Ingredients for Posole
12 dried long red chile
10 lbs. boned pork roast, cut into 1-inch cubes
½ head garlics, peeled and chopped
A large pinch of Mexican oregano
½ of a large onion, chopped
Large can hominy
Preparation
Break opens the chiles and remove the seeds and veins. Put the chiles to cook in a medium sized pot. Cover with fresh water and gently boil until chiles are very soft. Let the mixture cool and using a favorite method, blend the chiles and water to make a paste and strain.
Meanwhile, put the cubed pork, oregano, garlic, onion and salt into a large heavy pot and cover with water. Boil meat gently for 30 minutes. When the meat is soft, add the chile and hominy and cook for 15-20 minutes until the mixture is boiling nicely.
To serve, ladle posole into heavy bowls and serve with thinly sliced cabbage and radishes, quartered limes, chopped onion, and fresh corn tortillas. Beside these side dishes, posole is usually served sodas or cervesas.
Yield: 20-24 servings.
Ingredients for Posole
12 dried long red chile
10 lbs. boned pork roast, cut into 1-inch cubes
½ head garlics, peeled and chopped
A large pinch of Mexican oregano
½ of a large onion, chopped
Large can hominy
Preparation
Break opens the chiles and remove the seeds and veins. Put the chiles to cook in a medium sized pot. Cover with fresh water and gently boil until chiles are very soft. Let the mixture cool and using a favorite method, blend the chiles and water to make a paste and strain.
Meanwhile, put the cubed pork, oregano, garlic, onion and salt into a large heavy pot and cover with water. Boil meat gently for 30 minutes. When the meat is soft, add the chile and hominy and cook for 15-20 minutes until the mixture is boiling nicely.
To serve, ladle posole into heavy bowls and serve with thinly sliced cabbage and radishes, quartered limes, chopped onion, and fresh corn tortillas. Beside these side dishes, posole is usually served sodas or cervesas.
Yield: 20-24 servings.
CINNAMON and LIME CHICKEN FAJITAS
CINNAMON and LIME CHICKEN FAJITAS
"Potatoes and chicken breast meat flavored with warm and
lively seasonings are the fixings for some seriously tasty
fajitas! Complete the dish with your favorite toppings, and
Serve with beans and rice."
4 boneless, skinless chicken breast
1 Tbsp. ground cinnamon
salt and pepper to taste
2 large baking potatoes, peeled and cubed
¼ cup canola oil
1 large yellow onion, chopped
1 large clove of garlic, peeled and minced
1 tbsp. chopped jalapeno peppers
1 lime, juiced
12 (6-inch) corn tortillas, warmed
Preheat oven to 400^.
Place potatoes in a shallow baking dish. Drizzle with about ½ the oil, and season with salt. Bake 30-40 minutes in the preheated oven, until tender.
Meanwhile, season chicken with cinnamon, salt and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
Heat remaining oils in a skillet over medium heat, and sauté onion and garlic until tender. Mix in shredded chicken, jalapeno and lime juice. Cook until heated through.
Serve the chicken and potatoes in the warm tortillas.
Yield: 6 servings.
"Potatoes and chicken breast meat flavored with warm and
lively seasonings are the fixings for some seriously tasty
fajitas! Complete the dish with your favorite toppings, and
Serve with beans and rice."
4 boneless, skinless chicken breast
1 Tbsp. ground cinnamon
salt and pepper to taste
2 large baking potatoes, peeled and cubed
¼ cup canola oil
1 large yellow onion, chopped
1 large clove of garlic, peeled and minced
1 tbsp. chopped jalapeno peppers
1 lime, juiced
12 (6-inch) corn tortillas, warmed
Preheat oven to 400^.
Place potatoes in a shallow baking dish. Drizzle with about ½ the oil, and season with salt. Bake 30-40 minutes in the preheated oven, until tender.
Meanwhile, season chicken with cinnamon, salt and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
Heat remaining oils in a skillet over medium heat, and sauté onion and garlic until tender. Mix in shredded chicken, jalapeno and lime juice. Cook until heated through.
Serve the chicken and potatoes in the warm tortillas.
Yield: 6 servings.
SOUR CREAM CHICKEN ENCHILADAS
SOUR CREAM CHICKEN ENCHILADAS
"Plenty of heat to fire you up in these cheesy chicken
Enchiladas with salsa and jalapenos".
1 bunch of cilantro
1 cup sour cream
2 (7-oz) cans jalapeno salsa (I made it with HEB Homestyle Mexican Salasa)
2 (7-oz) cans prepared green chili salsa (This one also with HEB Mexican Green Salsa)
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 6-inch flour tortillas
2 cups shredded Cheddar cheese
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and ½ can of the green Chile salsa Set aside.
To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and remaining 1-1/2 cans green chili sauce. Mix well.
Preheat oven to 350^.
Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into the bottom of a 9-x-13-inch baking dish. Place 2 heaping tablespoons of chicken mixture in each tortilla, roll up and place seam side down in baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350^ for about 30 minutes, or until dish is heated through and bubbling.
Yield: 12 servings.
"Plenty of heat to fire you up in these cheesy chicken
Enchiladas with salsa and jalapenos".
1 bunch of cilantro
1 cup sour cream
2 (7-oz) cans jalapeno salsa (I made it with HEB Homestyle Mexican Salasa)
2 (7-oz) cans prepared green chili salsa (This one also with HEB Mexican Green Salsa)
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 6-inch flour tortillas
2 cups shredded Cheddar cheese
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and ½ can of the green Chile salsa Set aside.
To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and remaining 1-1/2 cans green chili sauce. Mix well.
Preheat oven to 350^.
Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into the bottom of a 9-x-13-inch baking dish. Place 2 heaping tablespoons of chicken mixture in each tortilla, roll up and place seam side down in baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350^ for about 30 minutes, or until dish is heated through and bubbling.
Yield: 12 servings.
POSOLE
POSOLE
"This recipe requires a simple prep. Prepare the onion with 2 cloves, Peel
and chop 2 garlic cloves; chop the green chilies and jalapenos if using them
and rinse and drain the hominy. Now you’re all ready to cook.
1-1/2 lbs. pork shoulder
½ onion stuck with 2 cloves
2 cloves garlic, peeled
5 peppercorns
½ tsp. whole cumin seed
Pinch oregano
1 onion, chopped
2 cloves garlic, chopped
2 Tbsp. oil
½ tsp. black pepper
½ tsp. ground cumin
½ tsp. cloves
½ tsp. cayenne
4 cups canned white hominy, drained and rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 cup chopped green chilies
Salt to taste
2 whole jalapenos, canned or fresh, chopped (optional)
Yield: 4 servings.
"This recipe requires a simple prep. Prepare the onion with 2 cloves, Peel
and chop 2 garlic cloves; chop the green chilies and jalapenos if using them
and rinse and drain the hominy. Now you’re all ready to cook.
1-1/2 lbs. pork shoulder
½ onion stuck with 2 cloves
2 cloves garlic, peeled
5 peppercorns
½ tsp. whole cumin seed
Pinch oregano
1 onion, chopped
2 cloves garlic, chopped
2 Tbsp. oil
½ tsp. black pepper
½ tsp. ground cumin
½ tsp. cloves
½ tsp. cayenne
4 cups canned white hominy, drained and rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 cup chopped green chilies
Salt to taste
2 whole jalapenos, canned or fresh, chopped (optional)
Yield: 4 servings.
BEST NACHO CASSEROLE
BEST NACHO CASSEROLE
1 lb. ground beef
1-1/2-cups chunky salsa
1 (10-oz) whole kernel corn, drained
¾-cup creamy salad dressing (like Miracle Whip)
1 tsp. chili powder
2 cups crushed tortilla chips
2 cups Colby cheese
Preheat oven to 350^.
Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from heat and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2-quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.
Yield: 6 servings.
1 lb. ground beef
1-1/2-cups chunky salsa
1 (10-oz) whole kernel corn, drained
¾-cup creamy salad dressing (like Miracle Whip)
1 tsp. chili powder
2 cups crushed tortilla chips
2 cups Colby cheese
Preheat oven to 350^.
Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from heat and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2-quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.
Yield: 6 servings.
V8 7-INGREDIENT CHILI
V8 7-INGREDIENT CHILI
2 lbs. ground turkey
1 large onion, chopped
2 tbsp. chili powder
½ tsp. ground cumin
3-1/2 cups V8 100% vegetable juice
1 small green pepper, chopped (about ½ cup)
2 cans (15-oz. each) red kidney beans, rinsed and drained
Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is well browned, stirring often.
Add the vegetable juice, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Yield: 6 servings.
2 lbs. ground turkey
1 large onion, chopped
2 tbsp. chili powder
½ tsp. ground cumin
3-1/2 cups V8 100% vegetable juice
1 small green pepper, chopped (about ½ cup)
2 cans (15-oz. each) red kidney beans, rinsed and drained
Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is well browned, stirring often.
Add the vegetable juice, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Yield: 6 servings.
HOT DOG BEAN SOUP
HOT DOG BEAN SOUP
By "The Brookster"
3 hot dogs, halved lengthwise and cut into ¼-inch pieces
1 tsp. vegetable oil
1 can (16-oz.) kidney beans, rinsed and drained
1 can (11-1/2-oz.) condensed bean and bacon soup, undiluted
1-1/4 cups water
1 tsp. dried minced onion
¼ tsp. pepper
In a large skillet, cook hot dogs in oil over medium heat for 3-4 minutes or until browned. Meanwhile, in a 2-qt. Microwave-safe bowl, combine the remaining ingredients. Cover and microwave on HIGH for 2-3 minutes or until heated through, stirring once. Stir in hot dogs.
Yield: 4 servings.
By "The Brookster"
3 hot dogs, halved lengthwise and cut into ¼-inch pieces
1 tsp. vegetable oil
1 can (16-oz.) kidney beans, rinsed and drained
1 can (11-1/2-oz.) condensed bean and bacon soup, undiluted
1-1/4 cups water
1 tsp. dried minced onion
¼ tsp. pepper
In a large skillet, cook hot dogs in oil over medium heat for 3-4 minutes or until browned. Meanwhile, in a 2-qt. Microwave-safe bowl, combine the remaining ingredients. Cover and microwave on HIGH for 2-3 minutes or until heated through, stirring once. Stir in hot dogs.
Yield: 4 servings.
CHUNKY POTATO SOUP with DILL
CHUNKY POTATO SOUP with DILL
2 carrots cut into ½-inch pieces
2 celery ribs cut into ½-inch pieces
1 large onion, coarsely chopped
1-1/2-lbs. russet potatoes, peeled and cut into1/2-inch pieces
½ stick unsalted butter
4 cups water
1 cup whole milk
2 Tbsp. chopped dill
Cook vegetables in butter in a 5-to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, ½-tsp. salt, and ¼ tsp. peppers and simmer, covered, until all vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then still in dill and salt and pepper to taste.
Yield: 6 servings.
2 carrots cut into ½-inch pieces
2 celery ribs cut into ½-inch pieces
1 large onion, coarsely chopped
1-1/2-lbs. russet potatoes, peeled and cut into1/2-inch pieces
½ stick unsalted butter
4 cups water
1 cup whole milk
2 Tbsp. chopped dill
Cook vegetables in butter in a 5-to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, ½-tsp. salt, and ¼ tsp. peppers and simmer, covered, until all vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then still in dill and salt and pepper to taste.
Yield: 6 servings.
BUBBA JAMBALAYA
BUBBA JAMBALAYA
"Easy Southern classic, with chicken, sausage, ham and shrimp"
6 slices bacon cut into 1-inch pieces
1 cup chopped celery
1 green bell pepper
1 onion, chopped
½ lb. cubed, cooked ham
½ cup cubed cooked chicken
½ lb. cubed smoked sausage
2 (14.5-oz) cans crushed tomatoes with liquid
2 cups beef broth
2 cups chicken broth
1 tsp. dried thyme
2 tsp. Cajun seasoning
2 cups uncooked white rice
½ lb. salad shrimp
Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
Stir in the shrimp and the bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.
Yield: 12 servings.
"Easy Southern classic, with chicken, sausage, ham and shrimp"
6 slices bacon cut into 1-inch pieces
1 cup chopped celery
1 green bell pepper
1 onion, chopped
½ lb. cubed, cooked ham
½ cup cubed cooked chicken
½ lb. cubed smoked sausage
2 (14.5-oz) cans crushed tomatoes with liquid
2 cups beef broth
2 cups chicken broth
1 tsp. dried thyme
2 tsp. Cajun seasoning
2 cups uncooked white rice
½ lb. salad shrimp
Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
Stir in the shrimp and the bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.
Yield: 12 servings.
WHITE BEAN CHICKEN CHILI
2 Tbsp. vegetable oil
1 lb. diced cooked chicken
1 onion, minced
1 (14.5-oz) can chicken broth
1 (18.75-oz) can tomatillos, drained and chopped
1 (16-oz) can diced tomatoes
1 (7-oz) can diced green chilies
½ tsp. dried oregano
½ tsp. ground coriander seed
¼ tsp. cumin
1 (15-oz) can white beans
2 ears fresh corn
salt to taste black pepper to taste
1 lime, sliced
Heat oil, and cook onion and garlic till soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with these toppings for people to choose from limes, cilantro, cheese, avocados, sour cream, and tortilla chips.
Yield: 9 servings.
2 Tbsp. vegetable oil
1 lb. diced cooked chicken
1 onion, minced
1 (14.5-oz) can chicken broth
1 (18.75-oz) can tomatillos, drained and chopped
1 (16-oz) can diced tomatoes
1 (7-oz) can diced green chilies
½ tsp. dried oregano
½ tsp. ground coriander seed
¼ tsp. cumin
1 (15-oz) can white beans
2 ears fresh corn
salt to taste black pepper to taste
1 lime, sliced
Heat oil, and cook onion and garlic till soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with these toppings for people to choose from limes, cilantro, cheese, avocados, sour cream, and tortilla chips.
Yield: 9 servings.
HUNGARIAN GOULASH #2
HUNGARIAN GOULASH #2
2 lbs. beef stew meat, cut into 1-inch pieces
1 cup sliced onions
1/8 tsp. instant minced garlic
¼ cup shortening
1-½ cups water
¾-cup catsup
2 Tbsp. Worcestershire sauce
1 Tbsp. packed brown sugar
2 tsp. salt
2 tsp. paprika
½ tsp. dry mustard
Dash cayenne pepper
¼-cup cold water
2 Tbsp. all-purpose flour
Noodles
Cook and stir beef, onion and garlic in shortening in 12-inch skillet until beef is brown and onion is tender. Drain fat. Stir in 1 ½-cups water, catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard and cayenne pepper. Cover and simmer 2 to 2-1/2 hours.
Shake ¼-cup cold water and flour in a tightly covered container; gradually stir in beef mixture.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot noodles.
Yield: 6-8 servings.
2 lbs. beef stew meat, cut into 1-inch pieces
1 cup sliced onions
1/8 tsp. instant minced garlic
¼ cup shortening
1-½ cups water
¾-cup catsup
2 Tbsp. Worcestershire sauce
1 Tbsp. packed brown sugar
2 tsp. salt
2 tsp. paprika
½ tsp. dry mustard
Dash cayenne pepper
¼-cup cold water
2 Tbsp. all-purpose flour
Noodles
Cook and stir beef, onion and garlic in shortening in 12-inch skillet until beef is brown and onion is tender. Drain fat. Stir in 1 ½-cups water, catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard and cayenne pepper. Cover and simmer 2 to 2-1/2 hours.
Shake ¼-cup cold water and flour in a tightly covered container; gradually stir in beef mixture.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot noodles.
Yield: 6-8 servings.
HEARTY MINESTRONE SOUP
HEARTY MINESTRONE SOUP
1 pound ground pork
½ cup chopped celery
½ cup chopped onion
½ tsp. minced garlic
1 can (28-oz.) crushed tomatoes
1 can (16-oz.) kidney beans, rinsed and drained
1 can (15-oz.) garbanzo beans or chickpeas, rinsed and drained
2 cups tomato juice
1 can (15-oz.) tomato sauce
1 can (14.5-oz.) beef broth
3 medium carrots, chopped
1 medium zucchini, halved lengthwise and thinly sliced
1 Tbsp. Italian seasoning
1 to 1-1/2 tsp. salt
½ tsp. sugar, optional
1/8 tsp. pepper
ADDITIONAL INGREDIENTS
(for each batch)
½ cup water
1 cup cooked ziti or small tube pasta
In a Dutch oven, cook the pork, celery, onion and garlic over medium heat until meat is no longer pink, drain
Stir in the tomatoes, beans, tomato sauce, broth carrots, zucchini, Italian seasoning, salt and sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until the carrots are tender.
Transfer 6 cups of soup to a freezer container; freeze for up to 3 months. Add water and zucchini pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.
To use frozen soup; Thaw in refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender.
Yield: 2 batches (6 servings each).
1 pound ground pork
½ cup chopped celery
½ cup chopped onion
½ tsp. minced garlic
1 can (28-oz.) crushed tomatoes
1 can (16-oz.) kidney beans, rinsed and drained
1 can (15-oz.) garbanzo beans or chickpeas, rinsed and drained
2 cups tomato juice
1 can (15-oz.) tomato sauce
1 can (14.5-oz.) beef broth
3 medium carrots, chopped
1 medium zucchini, halved lengthwise and thinly sliced
1 Tbsp. Italian seasoning
1 to 1-1/2 tsp. salt
½ tsp. sugar, optional
1/8 tsp. pepper
ADDITIONAL INGREDIENTS
(for each batch)
½ cup water
1 cup cooked ziti or small tube pasta
In a Dutch oven, cook the pork, celery, onion and garlic over medium heat until meat is no longer pink, drain
Stir in the tomatoes, beans, tomato sauce, broth carrots, zucchini, Italian seasoning, salt and sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until the carrots are tender.
Transfer 6 cups of soup to a freezer container; freeze for up to 3 months. Add water and zucchini pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.
To use frozen soup; Thaw in refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender.
Yield: 2 batches (6 servings each).
CHUNKY POTATO SOUP
CHUNKY POTATO SOUP
red potatoes
2 cups water
1 small onion
3 Tbsp. butter
3 Tbsp. all-purpose flour
crushed red pepper flakes
ground black pepper
3 cups milk
½ tsp. sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham
Peel potatoes and cut into 1-inch cubed.
Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water if necessary, set aside.
Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3-4 minutes.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.
Yield: 12 servings.
red potatoes
2 cups water
1 small onion
3 Tbsp. butter
3 Tbsp. all-purpose flour
crushed red pepper flakes
ground black pepper
3 cups milk
½ tsp. sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham
Peel potatoes and cut into 1-inch cubed.
Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water if necessary, set aside.
Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3-4 minutes.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.
Yield: 12 servings.
SPINACH FANDANGO
SPINACH FANDANGO
by Marianne
"Trust me, this one is really good-and creamy, too"
2-lbs. lean ground beef
1 large can mushrooms, drained
2 cloves garlic, crushed
2 pkgs. (1-oz.) frozen chopped spinach
1 can cream of celery soup
2 cups sour cream, room temperature
1 tsp. or more salt to taste
½ tsp. pepper
½-cup shredded mozzarella cheese
1 tsp. oregano
Brown meat in LARGE frying pan, breaking apart. Add mushroom, garlic, and oregano and stir-fry about 5 minutes. Add frozen spinach breaking apart and stirring until almost all juices have cooked away, about 10 minutes. Stir in soup, sour cream, salt and pepper. Spoon into greased 2-1/2 to 3-qt. Casserole, and scatter cheese evenly over the top. Bake, uncovered, at 350^ for 30 minutes or until bubbly.
Yield: 6 servings.
This can be made ahead of time and refrigerated until ready to bake. Cover casserole until time to bake and give it about an extra 15 minutes.
This is really so rich, you really just need a salad. This reheats very well in regular or microwave oven.
by Marianne
"Trust me, this one is really good-and creamy, too"
2-lbs. lean ground beef
1 large can mushrooms, drained
2 cloves garlic, crushed
2 pkgs. (1-oz.) frozen chopped spinach
1 can cream of celery soup
2 cups sour cream, room temperature
1 tsp. or more salt to taste
½ tsp. pepper
½-cup shredded mozzarella cheese
1 tsp. oregano
Brown meat in LARGE frying pan, breaking apart. Add mushroom, garlic, and oregano and stir-fry about 5 minutes. Add frozen spinach breaking apart and stirring until almost all juices have cooked away, about 10 minutes. Stir in soup, sour cream, salt and pepper. Spoon into greased 2-1/2 to 3-qt. Casserole, and scatter cheese evenly over the top. Bake, uncovered, at 350^ for 30 minutes or until bubbly.
Yield: 6 servings.
This can be made ahead of time and refrigerated until ready to bake. Cover casserole until time to bake and give it about an extra 15 minutes.
This is really so rich, you really just need a salad. This reheats very well in regular or microwave oven.
REUBEN CASSEROLE
REUBEN CASSEROLE
5 cups uncooked egg noodles
2 cans (14-oz each) sauerkraut, rinsed and well drained
2 can (10-3/4-oz each) condensed cream of chicken soup
¾ cup milk
½ cup chopped onion
3 Tbsp. prepared mustard
¾ lb. deli corned beef, chopped
2 cups (8-oz each) shredded Swiss cheese
2 slices day-old light rye bread
2 Tbsp. butter, melted
Cook the noodles according to package directions meanwhile, in a large bowl, Combine the sauerkraut, soup, milk, onion, and mustard.
Drain noodles; stir into the sauerkraut mixture. Transfer to a prepared 13-x-9-inch baking dish. Sprinkle with the corned beef and cheese.
Place food in a food processor, cover and process until the mixture resembles course crumbs. Toss crumbs with butter; sprinkle over the casserole.
Bake, uncovered, at 350^ for 40-45 minutes or until bubbly.
Yield: 5 servings.
5 cups uncooked egg noodles
2 cans (14-oz each) sauerkraut, rinsed and well drained
2 can (10-3/4-oz each) condensed cream of chicken soup
¾ cup milk
½ cup chopped onion
3 Tbsp. prepared mustard
¾ lb. deli corned beef, chopped
2 cups (8-oz each) shredded Swiss cheese
2 slices day-old light rye bread
2 Tbsp. butter, melted
Cook the noodles according to package directions meanwhile, in a large bowl, Combine the sauerkraut, soup, milk, onion, and mustard.
Drain noodles; stir into the sauerkraut mixture. Transfer to a prepared 13-x-9-inch baking dish. Sprinkle with the corned beef and cheese.
Place food in a food processor, cover and process until the mixture resembles course crumbs. Toss crumbs with butter; sprinkle over the casserole.
Bake, uncovered, at 350^ for 40-45 minutes or until bubbly.
Yield: 5 servings.
SCRAMBLED EGG CASSEROLE
SCRAMBLED EGG CASSEROLE
½ cup butter or margarine, divided
2 Tbsp. all-purpose flour
½ tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup (4-oz.) process American cheese
1 cup cubed fully cooked ham
¼ cup sliced green onions
12 eggs, beaten
1 can (4-oz.) sliced mushrooms, drained
1-1/2 cups soft bread crumbs
Additional green onions, optional
In a medium saucepan, melt 2 Tbsp. butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, sauté ham and onions in 3 Tbsp. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 7-x-11-x-2-inch baking dish. Melt remaining butter; toss with breadcrumbs. Sprinkle over top of casserole.
Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350^ for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.
Yield; 6-8 servings.
½ cup butter or margarine, divided
2 Tbsp. all-purpose flour
½ tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup (4-oz.) process American cheese
1 cup cubed fully cooked ham
¼ cup sliced green onions
12 eggs, beaten
1 can (4-oz.) sliced mushrooms, drained
1-1/2 cups soft bread crumbs
Additional green onions, optional
In a medium saucepan, melt 2 Tbsp. butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, sauté ham and onions in 3 Tbsp. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 7-x-11-x-2-inch baking dish. Melt remaining butter; toss with breadcrumbs. Sprinkle over top of casserole.
Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350^ for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.
Yield; 6-8 servings.
BREAKFAST PIE
BREAKFAST PIE
8 bacon strips, diced
¼ cup crushed cornflakes
5 eggs, slightly beaten
½ cup milk
½ cup small curd cottage cheese
1-1/2 cups shredded Cheddar cheese
1 green onion, slice
½ tsp. salt
1/8 tsp. pepper
2-1/2 cups frozen cubed hash brown potatoes
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2-tsp. drippings. Stir reserved drippings into cornflakes; set aside in a bowl, combine the eggs, milk, cottage cheese, Cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into 9-inch pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325^ for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
Yield: 6 servings.
8 bacon strips, diced
¼ cup crushed cornflakes
5 eggs, slightly beaten
½ cup milk
½ cup small curd cottage cheese
1-1/2 cups shredded Cheddar cheese
1 green onion, slice
½ tsp. salt
1/8 tsp. pepper
2-1/2 cups frozen cubed hash brown potatoes
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2-tsp. drippings. Stir reserved drippings into cornflakes; set aside in a bowl, combine the eggs, milk, cottage cheese, Cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into 9-inch pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325^ for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
Yield: 6 servings.
SOUPER MEATLOAF
SOUPER MEATLOAF
1 can cream of mushroom soup
1 envelope dry onion soup mix
2 lbs. ground beef
½ can dry breadcrumbs
1 egg, beaten
¼-cup water
Mix thoroughly ½ cup mushroom soup. Packet onion mix, beef, breadcrumbs, and egg. In 2-quart oblong baking dish, firmly shape into 8-x-4-inch loaf. Bake at 350^ for 1-1/4 hours. Spoon off fat and reserve ½ Tbsp. drippings. In a 1-quart saucepan, combine remaining mushroom soup, water and reserve drippings. Over LOW heat, heat through, stirring occasionally. Pour over meatloaf slices on plate or over entire meatloaf.
I found this to be an excellent loaf, No chopping, very few ingredients (Hey! I’m lazy and this works for me). You can add anything you want in this meatloaf. I put some cheese strips over the top when I took it out of the oven.
1 can cream of mushroom soup
1 envelope dry onion soup mix
2 lbs. ground beef
½ can dry breadcrumbs
1 egg, beaten
¼-cup water
Mix thoroughly ½ cup mushroom soup. Packet onion mix, beef, breadcrumbs, and egg. In 2-quart oblong baking dish, firmly shape into 8-x-4-inch loaf. Bake at 350^ for 1-1/4 hours. Spoon off fat and reserve ½ Tbsp. drippings. In a 1-quart saucepan, combine remaining mushroom soup, water and reserve drippings. Over LOW heat, heat through, stirring occasionally. Pour over meatloaf slices on plate or over entire meatloaf.
I found this to be an excellent loaf, No chopping, very few ingredients (Hey! I’m lazy and this works for me). You can add anything you want in this meatloaf. I put some cheese strips over the top when I took it out of the oven.
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