CURE-ALL TOMATO SOUP
This soup will cure some of the following plus more: colds, sore throat, ingrown toe nails, gout, headaches, sunburn, frost bite, sniffles, backaches etc.
2 tbsp olive oil
6 cloves garlic, minced
2 medium onions, chopped
4 cups canned tomatoes with their juiced
¼ cup celery leaves, diced
1 dried chilpolte pepper, diced, or pepper flakes to taste
2 tbsp butter or olive oil
2 tbsp flour
½ cup vegetable broth or more as needed
Salt and freshly ground black pepper to taste
Fresh basil or parsley sprigs for garnish (optional)
In a large heavy-bottom soup pot, sauté’ the onions and garlic in the olive oil until softened, about 5 minutes. Add canned tomatoes, squashing them with your hands, or using a potato masher to break them up after they’ve been added to the pot. Add celery leaves and hot pepper.
Bring mixture to a simmer and cook, uncovered, 30 minutes
In a saucepan, heat butter until melted, then sprinkle with flour and cook, stirring frequently, until flour is golden. Add ½ cup vegetable broth and whisk until mixture is smooth and creamy.
Add flour and broth mixture to tomatoes in soup pot, stirring until well incorporated and thickened. Add more broth if needed to adjust consistency. Then add salt and pepper to taste.
Serve hot, garnish with fresh basil or parsley sprigs if desired.
Yield: serves 4-6.
Thursday, December 31, 2009
FLAVORFUL TOMATO BOUILLON
FLAVORFUL TOMATO BOUILLON
1 (46-oz.) can no-salt-added tomato juice
2 cups (14.5-oz.) can low-sodium beef broth
2 bay leaves
6 whole cloves
2-3 tbsp fresh dill weed, minced
½ tbsp dried sweet basil
½ tsp dried marjoram
½ tsp dried oregano
½ tsp sugar
¼-1/2 tsp black pepper
1 lemon, thinly sliced for garnish
Mix tomato juice and beef broth in a large glass bowl or jar. Add remaining ingredients, except lemon. Stir to blend. Cover and chill in refrigerator overnight. Next day, pour soup into a heavy saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Remove bay leaves and whole cloves.
Tip: Cloves can be difficult to retrieve from soup. Try using a tea ball by putting cloves in the ball and hanging ball on side of kettle with ball in soup. When ready to serve, ladle into soup bowls or mugs and top each with a slice of lemon.
Yield: Makes 6-1 cup servings.
1 (46-oz.) can no-salt-added tomato juice
2 cups (14.5-oz.) can low-sodium beef broth
2 bay leaves
6 whole cloves
2-3 tbsp fresh dill weed, minced
½ tbsp dried sweet basil
½ tsp dried marjoram
½ tsp dried oregano
½ tsp sugar
¼-1/2 tsp black pepper
1 lemon, thinly sliced for garnish
Mix tomato juice and beef broth in a large glass bowl or jar. Add remaining ingredients, except lemon. Stir to blend. Cover and chill in refrigerator overnight. Next day, pour soup into a heavy saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Remove bay leaves and whole cloves.
Tip: Cloves can be difficult to retrieve from soup. Try using a tea ball by putting cloves in the ball and hanging ball on side of kettle with ball in soup. When ready to serve, ladle into soup bowls or mugs and top each with a slice of lemon.
Yield: Makes 6-1 cup servings.
POTATO SOUP WITH SHRIMP
POTATO SOUP WITH SHRIMP
If shrimp is not your thing, leave them out. The soup is terrific as potato soup.
From Paula Deen’s cookbook
¼ cup (1/2 stick) butter
1 small onion, diced
2 medium carrots, diced (about same size as the onion)
2 tbsp all-purpose flour
8 medium russet, peeled and cubed
4 cups milk, whole. Reduced fat (2%) or low fat (1%)
2 chicken bouillon cubes, dissolved in a half a cup of hot milk
1 cup half-and-half
1 tsp salt
¼ tsp pepper
1 lb medium shrimp
Crumbled bacon bits, for garnish
Grated sharp Cheddar cheese, for garnish
In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt and pepper. Let cool, the refrigerate until party time.
In a small saucepan, bring 2 cups of slightly salted water to boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, chop roughly into big chunks and place them in a plastic bag until party time.
Reheat the soup over very low heat (it will stick to the bottom of the pot if you heat it to quickly) about 45 minutes before the party. When the soup is hot, add the shrimp and stir well. Sprinkle the soup with bacon bits and grated Cheddar cheese.
If shrimp is not your thing, leave them out. The soup is terrific as potato soup.
From Paula Deen’s cookbook
¼ cup (1/2 stick) butter
1 small onion, diced
2 medium carrots, diced (about same size as the onion)
2 tbsp all-purpose flour
8 medium russet, peeled and cubed
4 cups milk, whole. Reduced fat (2%) or low fat (1%)
2 chicken bouillon cubes, dissolved in a half a cup of hot milk
1 cup half-and-half
1 tsp salt
¼ tsp pepper
1 lb medium shrimp
Crumbled bacon bits, for garnish
Grated sharp Cheddar cheese, for garnish
In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt and pepper. Let cool, the refrigerate until party time.
In a small saucepan, bring 2 cups of slightly salted water to boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, chop roughly into big chunks and place them in a plastic bag until party time.
Reheat the soup over very low heat (it will stick to the bottom of the pot if you heat it to quickly) about 45 minutes before the party. When the soup is hot, add the shrimp and stir well. Sprinkle the soup with bacon bits and grated Cheddar cheese.
Wednesday, December 30, 2009
LASAGNA ROLL-UPS
LASAGNA ROLL-UPS
“These lasagna rolls are filled with ricotta-mushroom-pesto mixture,
and baked in a special sauce made by combining Prego Traditional
Italian Sauce and Pace Picante sauce.
1 cup ricotta cheese
1 can (4-oz.) mushrooms stem and pieces, drained
½ cup refrigerated pesto sauce
8 lasagna noodles, cooked and drained
2 cup Prego Traditional Italian Sauce or Tomato, Basil and Garlic Italian Sauce
¾ cup Pace Picante Sauce
4-oz. shredded mozzarella cheese
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with ¼ cup of the cheese mixture. Spread to the edges. Roll up like a jellyroll. Place the rolls seam-side down in a 2-qt. Shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400^ for 30 minutes or until they’re hot and bubbly. Top with mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.
Yield: Serves 4
“These lasagna rolls are filled with ricotta-mushroom-pesto mixture,
and baked in a special sauce made by combining Prego Traditional
Italian Sauce and Pace Picante sauce.
1 cup ricotta cheese
1 can (4-oz.) mushrooms stem and pieces, drained
½ cup refrigerated pesto sauce
8 lasagna noodles, cooked and drained
2 cup Prego Traditional Italian Sauce or Tomato, Basil and Garlic Italian Sauce
¾ cup Pace Picante Sauce
4-oz. shredded mozzarella cheese
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with ¼ cup of the cheese mixture. Spread to the edges. Roll up like a jellyroll. Place the rolls seam-side down in a 2-qt. Shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400^ for 30 minutes or until they’re hot and bubbly. Top with mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.
Yield: Serves 4
PEPPERED SHRIMP ALFREDO
PEPPERED SHRIMP ALFREDO
8-oz. penne pasta
¼ cup butter
2 Tbsp. extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
½ lb. portabella mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (16-oz,) jar Alfredo sauce
½ cup grated Romano cheese
½ cup cream
1-tsp. cayenne pepper. Or more to taste
Salt and pepper to taste
¼ cup chopped parsley
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente; drain.
Meanwhile melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushrooms; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Yield: 4 servings.
8-oz. penne pasta
¼ cup butter
2 Tbsp. extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
½ lb. portabella mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (16-oz,) jar Alfredo sauce
½ cup grated Romano cheese
½ cup cream
1-tsp. cayenne pepper. Or more to taste
Salt and pepper to taste
¼ cup chopped parsley
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente; drain.
Meanwhile melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushrooms; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Yield: 4 servings.
Tuesday, December 29, 2009
BLUE CHEESE BEEF TENDERLOIN
BLUE CHEESE BEEF TENDERLOIN
1 (3-lb.) whole beef tenderloin
½ cup teriyaki sauce
½ cup red wine
2 garlic cloves, chopped
4 oz. blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1-1/2 tsp. Worcestershire sauce
Place beef in a shallow dish. Combine teriyaki sauces, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
Preheat oven to 450^.
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375^ and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
In a saucepan over low heat, combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
Yield: 8 servings.
1 (3-lb.) whole beef tenderloin
½ cup teriyaki sauce
½ cup red wine
2 garlic cloves, chopped
4 oz. blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1-1/2 tsp. Worcestershire sauce
Place beef in a shallow dish. Combine teriyaki sauces, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
Preheat oven to 450^.
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375^ and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
In a saucepan over low heat, combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
Yield: 8 servings.
OLD FASHION BEEF STEW
OLD FASHION BEEF STEW
4 Tbsp. vegetable oil
½ cup all-purpose flour
1 Tbsp. garlic powder
1 tsp. salt
1 tsp. black pepper
2 lbs. Beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5-oz) cans beef broth
3 Tbsp. all-purpose flour
1 Tbsp. cold water
In large pot heat oil over medium-high heat, in a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well-coated, brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to LOW, cover and simmer for 2 hours, stirring occasionally.
For a thicker broth; ½ hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
Yield: 12 servings.
4 Tbsp. vegetable oil
½ cup all-purpose flour
1 Tbsp. garlic powder
1 tsp. salt
1 tsp. black pepper
2 lbs. Beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5-oz) cans beef broth
3 Tbsp. all-purpose flour
1 Tbsp. cold water
In large pot heat oil over medium-high heat, in a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well-coated, brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to LOW, cover and simmer for 2 hours, stirring occasionally.
For a thicker broth; ½ hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
Yield: 12 servings.
FRANK’S FAMOUS SPAGHETTI SAUCE
FRANK’S FAMOUS SPAGHETTI SAUCE
1 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 fresh mushrooms, sliced
1 lb. Ground turkey
1 pinch dried basil
1 pinch dried oregano
ground black pepper to taste
1 (14.5-oz.) can stewed tomatoes
2 (15-oz.) cans tomato sauce
1 (6-oz.) can tomato paste
In a large skillet over medium heat, sauté onions, green bell pepper, and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano, and black pepper, fry stirring frequently until turkey is done,
Add the can of stewed tomatoes with liquid and reduce heat, simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very LOW heat for about 15 minutes.
Yield: 8 servings.
1 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 fresh mushrooms, sliced
1 lb. Ground turkey
1 pinch dried basil
1 pinch dried oregano
ground black pepper to taste
1 (14.5-oz.) can stewed tomatoes
2 (15-oz.) cans tomato sauce
1 (6-oz.) can tomato paste
In a large skillet over medium heat, sauté onions, green bell pepper, and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano, and black pepper, fry stirring frequently until turkey is done,
Add the can of stewed tomatoes with liquid and reduce heat, simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very LOW heat for about 15 minutes.
Yield: 8 servings.
Monday, December 28, 2009
PRESSURE COOKER CHILI
PRESSURE COOKER CHILI
1 lb. Ground beef
2 tsp. olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5-oz) cans dark red kidney beans, drained and rinsed
2 (14-5-oz.) cans diced tomatoes, undrained
3 Tbsp. tomato paste
1 Tbsp. dark brown sugar
2 tsp. unsweetened cocoa powder
¼ tsp. crushed red pepper flakes, or to taste
2 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. kosher salt, or to taste
2 cups water
Place ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8-10 minutes. Remove the ground beef, and drain off excess fat.
Return the open pressure cooker to the burner over medium heat, pour in olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3-4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
Lock the lid, bring the cooker up to pressure, and reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on it’s own, 5-10 minutes.
When the pressure is fully released, remove the lid, stir the chili, and serve.
Yield: 6 servings.
1 lb. Ground beef
2 tsp. olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5-oz) cans dark red kidney beans, drained and rinsed
2 (14-5-oz.) cans diced tomatoes, undrained
3 Tbsp. tomato paste
1 Tbsp. dark brown sugar
2 tsp. unsweetened cocoa powder
¼ tsp. crushed red pepper flakes, or to taste
2 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. kosher salt, or to taste
2 cups water
Place ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8-10 minutes. Remove the ground beef, and drain off excess fat.
Return the open pressure cooker to the burner over medium heat, pour in olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3-4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
Lock the lid, bring the cooker up to pressure, and reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on it’s own, 5-10 minutes.
When the pressure is fully released, remove the lid, stir the chili, and serve.
Yield: 6 servings.
PEANUT BUTTER CHEESECAKE PIZZA
PEANUT BUTTER CHEESECAKE PIZZA
1 tube (16-1/2-oz.) refrigerated sugar cookie dough
1 package (8-oz.) cream cheese
2 eggs
½ cup sugar
1-cup peanut butter chips
1 cup chopped unsalted peanuts
1-cup milk chocolate chips
1 tsp. shortening
Press dough onto an ungreased 14-inch pizza pan. Bake at 350^ for 15-18 minutes or until deep golden brown.
In a small bowl, beat cream cheese until fluffy. Add eggs and sugar; beat until combined. Spread over crust. Sprinkle with peanut butter chips and peanuts.
Bake for 15-18 minutes. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over pizza. Refrigerate leftovers.
Yield: 16 servings.
1 tube (16-1/2-oz.) refrigerated sugar cookie dough
1 package (8-oz.) cream cheese
2 eggs
½ cup sugar
1-cup peanut butter chips
1 cup chopped unsalted peanuts
1-cup milk chocolate chips
1 tsp. shortening
Press dough onto an ungreased 14-inch pizza pan. Bake at 350^ for 15-18 minutes or until deep golden brown.
In a small bowl, beat cream cheese until fluffy. Add eggs and sugar; beat until combined. Spread over crust. Sprinkle with peanut butter chips and peanuts.
Bake for 15-18 minutes. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over pizza. Refrigerate leftovers.
Yield: 16 servings.
SPICY SHRIMP PIZZA
SPICY SHRIMP PIZZA
1 lb. uncooked medium shrimp, peeled and deveined
½ to ¾ tsp. crushed red pepper flakes
2 Tbsp. olive oil
1 medium onion, chopped
12 cherry tomatoes, halved
1 can (15-oz.) crushed tomatoes, undrained
1 cup white wine or chicken broth
½ tsp. oregano
1/8 tsp. pepper
3 Tbsp. minced fresh parsley
1 prebaked 12-inch thin pizza crust
1 cup (4-oz.) shredded Parmesan or Parmigano cheese
In a large skillet over medium heat, cook shrimp and pepper flakes in oil for 2-3 minutes or until shrimp turns pink. Remove and keep warm.
In the same skillet, sauté’ onion and garlic until tender. Add the cherry tomatoes, crushed tomatoes, wine, oregano, and pepper. Bring to a boil; cook, uncovered, for 15 minutes, stirring occasionally. Add shrimp and parsley; heat through.
Place crust on an ungreased pizza pan. Spread shrimp mixture over crust to within ½-in. of edges; sprinkle with cheeses.
Bake for 8-10 minutes or until cheese is melted and edges are lightly browned.
Yield: 6 slices
1 lb. uncooked medium shrimp, peeled and deveined
½ to ¾ tsp. crushed red pepper flakes
2 Tbsp. olive oil
1 medium onion, chopped
12 cherry tomatoes, halved
1 can (15-oz.) crushed tomatoes, undrained
1 cup white wine or chicken broth
½ tsp. oregano
1/8 tsp. pepper
3 Tbsp. minced fresh parsley
1 prebaked 12-inch thin pizza crust
1 cup (4-oz.) shredded Parmesan or Parmigano cheese
In a large skillet over medium heat, cook shrimp and pepper flakes in oil for 2-3 minutes or until shrimp turns pink. Remove and keep warm.
In the same skillet, sauté’ onion and garlic until tender. Add the cherry tomatoes, crushed tomatoes, wine, oregano, and pepper. Bring to a boil; cook, uncovered, for 15 minutes, stirring occasionally. Add shrimp and parsley; heat through.
Place crust on an ungreased pizza pan. Spread shrimp mixture over crust to within ½-in. of edges; sprinkle with cheeses.
Bake for 8-10 minutes or until cheese is melted and edges are lightly browned.
Yield: 6 slices
Saturday, December 19, 2009
GREEN BEAN CASSEROLE
GREEN BEAN CASSEROLE
2 can (10.3/4-oz. each) cream mushroom soup.
1 cup milk
2 tsp. soy sauce
¼ tsp. black pepper
8 cup cut cooked green beans
2-2/3 cup French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 1-1/3 cup onions in a 3-quart casserole.
Bake at 350^ for 25 minutes or until bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with remaining onions.
Bake for 5 minutes or until onions are golden brown.
Yield: 12 servings.
Tip: Use 2 bags (16-20-oz. each) frozen green beans. 4 packages (9-oz. each) frozen green beans, 4 cans about (6-oz.each) or about 3 lbs. Fresh green beans for the recipe.
To add crunch, add ½ cup sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
To add a festive touch, add ½ cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional ½ cup Cheddar cheese when adding the remaining onions.
2 can (10.3/4-oz. each) cream mushroom soup.
1 cup milk
2 tsp. soy sauce
¼ tsp. black pepper
8 cup cut cooked green beans
2-2/3 cup French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 1-1/3 cup onions in a 3-quart casserole.
Bake at 350^ for 25 minutes or until bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with remaining onions.
Bake for 5 minutes or until onions are golden brown.
Yield: 12 servings.
Tip: Use 2 bags (16-20-oz. each) frozen green beans. 4 packages (9-oz. each) frozen green beans, 4 cans about (6-oz.each) or about 3 lbs. Fresh green beans for the recipe.
To add crunch, add ½ cup sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
To add a festive touch, add ½ cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional ½ cup Cheddar cheese when adding the remaining onions.
CUERVO ESPECIAL CARIBBEAN MIST
CUERVO ESPECIAL CARIBBEAN MIST
1-oz Cuervo Especial Gold
.5-oz. blue curacoa
1.5-oz. pineapple juice
1.5-oz. orange juice
1 lime wedge
Fill a tumbler or rock glass halfway with ice.
Add Cuervo Especial Gold, pineapple juice, orange juice, and top with blue curacao.
Garnish with lime wedge.
1-oz Cuervo Especial Gold
.5-oz. blue curacoa
1.5-oz. pineapple juice
1.5-oz. orange juice
1 lime wedge
Fill a tumbler or rock glass halfway with ice.
Add Cuervo Especial Gold, pineapple juice, orange juice, and top with blue curacao.
Garnish with lime wedge.
PINEAPPLE- ORANGE MARGARITA
PINEAPPLE- ORANGE MARGARITA
1.5-oz. Cuervo Especial Gold
2-oz. Jose Cuervo Lime Margarita Mix
1-oz. pineapple juice
1-oz. orange juice
1 Tbsp. Sugar
1 orange wedge
Fill a glass halfway with ice.
Add Cuervo Especial Gold, lime margarita mix, pineapple juice, orange juice, and sugar.
Stir well.
Garnish with orange wedge.
1.5-oz. Cuervo Especial Gold
2-oz. Jose Cuervo Lime Margarita Mix
1-oz. pineapple juice
1-oz. orange juice
1 Tbsp. Sugar
1 orange wedge
Fill a glass halfway with ice.
Add Cuervo Especial Gold, lime margarita mix, pineapple juice, orange juice, and sugar.
Stir well.
Garnish with orange wedge.
ARTICHOKE SPREAD
ARTICHOKE SPREAD
1 (14-oz.) can artichoke hearts, drained
1 (8-oz.) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ tsp. dried dill weed
Preheat oven to 400^.
Place the artichoke hearts in a food processor until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill weed with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9-inch pie pan
Bake in preheated oven 10 to 15 minutes, or until bubbly and slightly brown.
Yield: 24 servings.
1 (14-oz.) can artichoke hearts, drained
1 (8-oz.) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ tsp. dried dill weed
Preheat oven to 400^.
Place the artichoke hearts in a food processor until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill weed with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9-inch pie pan
Bake in preheated oven 10 to 15 minutes, or until bubbly and slightly brown.
Yield: 24 servings.
CHERRY PIE
CHERRY PIE
Pastry for a 2-crust pie
2 cans (14.5-oz.) red tart pitted cherries
1 cup sugar
3 Tbsp. Cornstarch
1 Tbsp. Butter or margarine
Few drops red food coloring, if desired
Drain cherries, reserving 1-cup liquid. Mix sugar and cornstarch in a small heavy saucepan. Gradually stir in reserved liquid until smooth. Cook and stir over medium heat until mixture bubbles. Cook 1 minute more until thick and clear. Remove from heat. Stir in butter, cherries and food coloring. Pour into prepared crust. Cover with vented or lattice top crust. Bake at 425^ for 10 minutes. Reduce heat to 350^ and bake 25-35 minutes until golden brown.
Yield: 8-10 servings.
Pastry for a 2-crust pie
2 cans (14.5-oz.) red tart pitted cherries
1 cup sugar
3 Tbsp. Cornstarch
1 Tbsp. Butter or margarine
Few drops red food coloring, if desired
Drain cherries, reserving 1-cup liquid. Mix sugar and cornstarch in a small heavy saucepan. Gradually stir in reserved liquid until smooth. Cook and stir over medium heat until mixture bubbles. Cook 1 minute more until thick and clear. Remove from heat. Stir in butter, cherries and food coloring. Pour into prepared crust. Cover with vented or lattice top crust. Bake at 425^ for 10 minutes. Reduce heat to 350^ and bake 25-35 minutes until golden brown.
Yield: 8-10 servings.
Wednesday, December 16, 2009
CREAM of PEANUT BUTTER SOUP
CREAM of PEANUT BUTTER SOUP
2 Tbsp. Butter
1 stalk celery, chopped
½ medium onion, chopped
1-1/2 Tbsp. All-purpose flour
4 cups chicken or vegetable stock
1 cup peanut butter
1 cup milk
Snipped chives
Chopped peanuts for garnish (optional)
Melt butter in medium saucepan. Cook celery and onion until onion is tender, but not browned. Stir in flour and cook about 1 minutes. Whisk in chicken broth, cooking until thick and bubbly’
Remove from heat. Puree mixture in batches, in a blender, until smooth. Return to saucepan.
Add the peanut butter and milk, stirring to blend thoroughly, but do not boil. Serve hot or cold. Garnish with snipped chives and chopped peanuts, if desired.
Yield: 6 cups.
2 Tbsp. Butter
1 stalk celery, chopped
½ medium onion, chopped
1-1/2 Tbsp. All-purpose flour
4 cups chicken or vegetable stock
1 cup peanut butter
1 cup milk
Snipped chives
Chopped peanuts for garnish (optional)
Melt butter in medium saucepan. Cook celery and onion until onion is tender, but not browned. Stir in flour and cook about 1 minutes. Whisk in chicken broth, cooking until thick and bubbly’
Remove from heat. Puree mixture in batches, in a blender, until smooth. Return to saucepan.
Add the peanut butter and milk, stirring to blend thoroughly, but do not boil. Serve hot or cold. Garnish with snipped chives and chopped peanuts, if desired.
Yield: 6 cups.
Monday, December 14, 2009
LAYERED CHOCOLATE and PEANUT BUTTER BARS
LAYERED CHOCOLATE and PEANUT BUTTER BARS
No stick cooking spray
1-cup semi-sweet chocolate chips
1 cup packed brown sugar
2/3 cup peanut butter
1/2 cup butter, softened
1 large egg
1 tsp. vanilla extract
¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. salt
1-1/2 cups quick rolled oats
Heat oven to 350^, Spray 13-x-9-inch pan with no stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH 1 minute. Stir. Microwave at additional, 10-15 second intervals, stirring just until chips are melted. Set aside.
Beat together, brown sugar, peanut butter and butter in a large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/3 of the dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layers with remaining dough.
Bake 24-26 minutes. Cool. Cut into 24 bars.
Yield: 24 servings.
No stick cooking spray
1-cup semi-sweet chocolate chips
1 cup packed brown sugar
2/3 cup peanut butter
1/2 cup butter, softened
1 large egg
1 tsp. vanilla extract
¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. salt
1-1/2 cups quick rolled oats
Heat oven to 350^, Spray 13-x-9-inch pan with no stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH 1 minute. Stir. Microwave at additional, 10-15 second intervals, stirring just until chips are melted. Set aside.
Beat together, brown sugar, peanut butter and butter in a large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/3 of the dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layers with remaining dough.
Bake 24-26 minutes. Cool. Cut into 24 bars.
Yield: 24 servings.
Sunday, December 13, 2009
CREAMY TORTILLA SOUP
CREAMY TORTILLA SOUP
From the Ben Hur Shrine Cookbook
Recipe submitted by Betty Orme
1/3 cup margarine
¾ cup flour
4 cups chicken broth
2 cups half and half
1 whole chicken or breast and thighs
1 package taco seasoning mix
2. cans white shoe peg corn or white niblets
1 can diced Rotel (do not drain)
tortilla chips
avocado
Melt margarine, add flour and blend
Slowly stir in 2 cups broth and half-and-half.
Cook until thickened.
Blend in taco seasoning.
Add remaining 2 cups broth, chicken, corn and Ro-tel with juice.
Break some chips into bottom of bowl, add soup and top with chopped avocado and shredded Monterey Jack cheese.
Serve with additional chips and picante sauce if desired.
Makes a delicious version of tortilla soup.
Yield: serves 8-10
From the Ben Hur Shrine Cookbook
Recipe submitted by Betty Orme
1/3 cup margarine
¾ cup flour
4 cups chicken broth
2 cups half and half
1 whole chicken or breast and thighs
1 package taco seasoning mix
2. cans white shoe peg corn or white niblets
1 can diced Rotel (do not drain)
tortilla chips
avocado
Melt margarine, add flour and blend
Slowly stir in 2 cups broth and half-and-half.
Cook until thickened.
Blend in taco seasoning.
Add remaining 2 cups broth, chicken, corn and Ro-tel with juice.
Break some chips into bottom of bowl, add soup and top with chopped avocado and shredded Monterey Jack cheese.
Serve with additional chips and picante sauce if desired.
Makes a delicious version of tortilla soup.
Yield: serves 8-10
Saturday, December 12, 2009
RED and GREEN CHRISTMAS JALAPENO JELLY
RED and GREEN CHRISTMAS JALAPENO JELLY
1 cup red bell pepper
½ cup chopped jalapeno pepper
5 cups white sugar
1-1/2 cups apple cider vinegar
1 (6 fluid oz.) container liquid pectin
Remove stems, veins and most of the seed of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jar and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Yield: 32 servings.
1 cup red bell pepper
½ cup chopped jalapeno pepper
5 cups white sugar
1-1/2 cups apple cider vinegar
1 (6 fluid oz.) container liquid pectin
Remove stems, veins and most of the seed of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jar and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Yield: 32 servings.
TASTES LIKE LASAGNA SOUP
TASTES LIKE LASAGNA SOUP
1 pound ground chuck
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 tsp. thyme
1 T. firmly packed brown sugar
1 (32-oz.) box chicken broth
2 (14.5-oz.) can petite diced tomatoes
1 (15-oz.) tomato sauce
2 tsp. Italian seasoning
½ tsp. salt
2 cups broken lasagna noodles
1 (5-0z.) package grated Parmesan cheese
2 cups mozzarella cheese
Garlic Crostini, recipe follows
Garlic Crostini:
1 thin French baguette
½ cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper
In a large Dutch oven, combine ground chuck, onion, bell pepper, and garlic. Cook over medium-high heat for 8-10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler, Ladle soup into 8-10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.
For the garlic crostini:
Preheat oven to 350^’
Cut bread into ¼-inch round slices. Place on a baking sheet and brush each slice with olive oil. Season with salt and pepper, place in oven and bake until golden brown and crisp, about 15 minutes. Remove from oven and cool slightly. Rub each slice with garlic cloves.
Yield: 8-10 servings.
1 pound ground chuck
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 tsp. thyme
1 T. firmly packed brown sugar
1 (32-oz.) box chicken broth
2 (14.5-oz.) can petite diced tomatoes
1 (15-oz.) tomato sauce
2 tsp. Italian seasoning
½ tsp. salt
2 cups broken lasagna noodles
1 (5-0z.) package grated Parmesan cheese
2 cups mozzarella cheese
Garlic Crostini, recipe follows
Garlic Crostini:
1 thin French baguette
½ cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper
In a large Dutch oven, combine ground chuck, onion, bell pepper, and garlic. Cook over medium-high heat for 8-10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler, Ladle soup into 8-10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.
For the garlic crostini:
Preheat oven to 350^’
Cut bread into ¼-inch round slices. Place on a baking sheet and brush each slice with olive oil. Season with salt and pepper, place in oven and bake until golden brown and crisp, about 15 minutes. Remove from oven and cool slightly. Rub each slice with garlic cloves.
Yield: 8-10 servings.
FANTASY FREEZER PIE
FANTASY FREEZER PIE
1 (8-oz.) package cream cheese, softened
1 (7-oz) jar marshmallow cream
1 cup sherbet, softened
2 cups thawed cool whip
1 frozen deep dish pie shell, baked
Combine cream cheese and marshmallows. Mix with electric mixer till well blended, add sherbet, mix well. Fold in whipped topping, pour into pie shell. Freeze till firm.
Yield: serves 6.
1 (8-oz.) package cream cheese, softened
1 (7-oz) jar marshmallow cream
1 cup sherbet, softened
2 cups thawed cool whip
1 frozen deep dish pie shell, baked
Combine cream cheese and marshmallows. Mix with electric mixer till well blended, add sherbet, mix well. Fold in whipped topping, pour into pie shell. Freeze till firm.
Yield: serves 6.
CHEESE PUFF APPETIZERS
CHEESE PUFF APPETIZERS
2 cup shredded Cheddar cheese
½ cup butter
1 cup all-purpose flour
1 dash Worcestershire sauce
1 (5-oz.) jar pitted green olives
Preheat oven to 400^. Lightly grease a cookie sheet.
In a small bowl, mix together cheese, butter, flour, and Worcestershire sauce. Knead the dough. Pinch the dough into small balls, flatten them in the palm of your hand, and then roll each circle of dough around one stuffed olive. Arrange the wrapped on a prepared cookie sheet.
Bake for 15 minutes until lightly brown.
Yield: 12 servings.
2 cup shredded Cheddar cheese
½ cup butter
1 cup all-purpose flour
1 dash Worcestershire sauce
1 (5-oz.) jar pitted green olives
Preheat oven to 400^. Lightly grease a cookie sheet.
In a small bowl, mix together cheese, butter, flour, and Worcestershire sauce. Knead the dough. Pinch the dough into small balls, flatten them in the palm of your hand, and then roll each circle of dough around one stuffed olive. Arrange the wrapped on a prepared cookie sheet.
Bake for 15 minutes until lightly brown.
Yield: 12 servings.
STEPHEN’S CHOCOLATE CHIP COOKIES
STEPHEN’S CHOCOLATE CHIP COOKIES
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2/3 cup white chocolate
2/3 cup milk chocolate
2/3-cup semisweet chocolate chips
1/3 cup chopped walnuts
1/3 cup chopped pecans
½ cup chopped almonds
Preheat oven to 350^.
In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the egg and vanilla. Co0mbine the flour, baking soda, baking powder, and salt, add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely’
Yield: 48 cookies
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2/3 cup white chocolate
2/3 cup milk chocolate
2/3-cup semisweet chocolate chips
1/3 cup chopped walnuts
1/3 cup chopped pecans
½ cup chopped almonds
Preheat oven to 350^.
In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the egg and vanilla. Co0mbine the flour, baking soda, baking powder, and salt, add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely’
Yield: 48 cookies
SHONEY’S BEEF CABBAGE SOUP
SHONEY’S BEEF CABBAGE SOUP
1 lb. lean ground beef
½ head medium cabbage shredded and chopped
2 ribs celery, diced
1 small bell pepper, cut into small pieced
1 medium onion, diced
1 (16-oz.) can kidney beans
1 (28-oz.) can tomatoes, chopped if whole
4 beef bullion cubes
¼ tsp. garlic powder
¼ tsp. garlic salt
salt and pepper to taste
Brown ground beef and drain. Add to ground beef and remaining ingredients adding 28-oz of water using the 28-oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.
1 lb. lean ground beef
½ head medium cabbage shredded and chopped
2 ribs celery, diced
1 small bell pepper, cut into small pieced
1 medium onion, diced
1 (16-oz.) can kidney beans
1 (28-oz.) can tomatoes, chopped if whole
4 beef bullion cubes
¼ tsp. garlic powder
¼ tsp. garlic salt
salt and pepper to taste
Brown ground beef and drain. Add to ground beef and remaining ingredients adding 28-oz of water using the 28-oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.
Friday, December 11, 2009
CABBAGE SOUP II
1 head cabbage (medium to large)
1 large onion, chopped
¼-1/3 cup shallots, chopped
1 green pepper, diced
1 can tomato paste
8 cups water
3-5 strips thick slab bacon
2 (12-oz.) bottles/cans beer (not dark)
3-5 bay leaves
1 Tbsp. paprika
1 Tbsp. cumin
1 large Tbsp. sugar
salt
fresh ground pepper
Core and coarsely chop cabbage. Core and dice green pepper.
Chop onion and shallots.
Slice bacon in medium to small pieces and lightly fry in a large Dutch oven or stockpot leaving fat in pan.
Remove and save bacon.
Lightly sauté’ onion and shallots to caramelize. Add and emulsify paprika and cumin.
Deglaze by adding beer.
Add bay leaves and reduce by one half.
Add cabbage and sauté’, stirring frequently.
Add bacon, water, sugar, salt and black pepper.
Simmered, covered, one hour.
Add and mix thoroughly tomato paste and diced green bell pepper.
Simmer, covered, for 20-30 minutes.
Serve with rye or pumpernickel bread and butter.
Yield: Serves 6
1 head cabbage (medium to large)
1 large onion, chopped
¼-1/3 cup shallots, chopped
1 green pepper, diced
1 can tomato paste
8 cups water
3-5 strips thick slab bacon
2 (12-oz.) bottles/cans beer (not dark)
3-5 bay leaves
1 Tbsp. paprika
1 Tbsp. cumin
1 large Tbsp. sugar
salt
fresh ground pepper
Core and coarsely chop cabbage. Core and dice green pepper.
Chop onion and shallots.
Slice bacon in medium to small pieces and lightly fry in a large Dutch oven or stockpot leaving fat in pan.
Remove and save bacon.
Lightly sauté’ onion and shallots to caramelize. Add and emulsify paprika and cumin.
Deglaze by adding beer.
Add bay leaves and reduce by one half.
Add cabbage and sauté’, stirring frequently.
Add bacon, water, sugar, salt and black pepper.
Simmered, covered, one hour.
Add and mix thoroughly tomato paste and diced green bell pepper.
Simmer, covered, for 20-30 minutes.
Serve with rye or pumpernickel bread and butter.
Yield: Serves 6
MARIE CALLENDAR’S POTATO CHEESE SOUP
MARIE CALLENDAR’S POTATO CHEESE SOUP
8 cups potatoes, peeled and cubed
2 cups chopped onion
4 cups chopped celery
2 tsp. salt
4 cups water
4 cups half-and-half
6 Tbsp. butter or margarine
1 cup shredded sharp Cheddar cheese
Place potatoes, onion, celery, and salt in 4 cups of water in a large pot. Simmer about.15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. DO NOT BOIL.
8 cups potatoes, peeled and cubed
2 cups chopped onion
4 cups chopped celery
2 tsp. salt
4 cups water
4 cups half-and-half
6 Tbsp. butter or margarine
1 cup shredded sharp Cheddar cheese
Place potatoes, onion, celery, and salt in 4 cups of water in a large pot. Simmer about.15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. DO NOT BOIL.
RED POTATO SOUP
RED POTATO SOUP
2-1/2 red potatoes cut into 1-in. cubes
1 large onion, diced
3 celery ribs, diced
3 slices bacon, diced (thick slices are best)
2 quarts milk
4 cups water
3 Tbsp. chicken bouillon granules
1 tsp. salt
½ tsp. pepper
¾ cup butter or margarine
¾ cup all-purpose flour
1 cup whipping cream
½ cup fresh parsley, minced
Cheddar cheese, shredded
Green onions, chopped
Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
In a soup kettle or Dutch oven, sauté the onion, celery, and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt, and pepper. Heat through (DO NOT BOIL).
In a saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1 or 2 minutes or until thickened. Stir into soup.
Add parsley and potatoes; heat through.
Garnish with cheese and green onions.
Yield: 18 serving 4-1/2 quarts
2-1/2 red potatoes cut into 1-in. cubes
1 large onion, diced
3 celery ribs, diced
3 slices bacon, diced (thick slices are best)
2 quarts milk
4 cups water
3 Tbsp. chicken bouillon granules
1 tsp. salt
½ tsp. pepper
¾ cup butter or margarine
¾ cup all-purpose flour
1 cup whipping cream
½ cup fresh parsley, minced
Cheddar cheese, shredded
Green onions, chopped
Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
In a soup kettle or Dutch oven, sauté the onion, celery, and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt, and pepper. Heat through (DO NOT BOIL).
In a saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1 or 2 minutes or until thickened. Stir into soup.
Add parsley and potatoes; heat through.
Garnish with cheese and green onions.
Yield: 18 serving 4-1/2 quarts
SOPA De LIMA (Mexican Lime Soup)
SOPA De LIMA (Mexican Lime Soup)
9 cups chicken broth
5 boneless, skinless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
½ tsp. dried thyme
1 Tbsp. vegetable oil
4 green onions, chopped
1 large green Chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ cup chopped fresh cilantro
Bring the chicken broth, chicken breast, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breast are no longer pink in the center and juices run clear, 15 to 20 minutes. An instant read thermometer inserted in the center should read at least 165^. Remove the cooked chicken to a cutting board and shred into bite-size strips, return to the simmering pot.
Heat the oil in a skillet over medium heat; cook the green onions and green chili peppers in the hot oil until tender, about 5 minutes.. Stir the tomatoes into the mixture and continue cooking until soft, about 5minutes more; pour the mixture into the pot with the chicken soup. Season with salt; return the soip to simmer. Add the lime juice and ½ a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.
Yield: 8 servings.
9 cups chicken broth
5 boneless, skinless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
½ tsp. dried thyme
1 Tbsp. vegetable oil
4 green onions, chopped
1 large green Chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ cup chopped fresh cilantro
Bring the chicken broth, chicken breast, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breast are no longer pink in the center and juices run clear, 15 to 20 minutes. An instant read thermometer inserted in the center should read at least 165^. Remove the cooked chicken to a cutting board and shred into bite-size strips, return to the simmering pot.
Heat the oil in a skillet over medium heat; cook the green onions and green chili peppers in the hot oil until tender, about 5 minutes.. Stir the tomatoes into the mixture and continue cooking until soft, about 5minutes more; pour the mixture into the pot with the chicken soup. Season with salt; return the soip to simmer. Add the lime juice and ½ a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.
Yield: 8 servings.
COPYCAT HOUSTON GRILLED CHICKEN SALAD
COPYCAT HOUSTON GRILLED CHICKEN SALAD
1 bag mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breast, sliced
thin tortilla strips
LIME DRESSING:
½ cup lime juice
7 tablespoons honey 4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
½ teaspoon salt
PEANUT SAUCE:
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger
In a small bowl, combine the lime dressing ingredients and mix well. In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips. Pour the lime dressing over the salad and toss to combine. Transfer the salad to 4 salad plates. In another bowl, combine the ingredients for the peanut sauce and mix well. Drizzle each salad with peanut sauce and serve.
1 bag mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breast, sliced
thin tortilla strips
LIME DRESSING:
½ cup lime juice
7 tablespoons honey 4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
½ teaspoon salt
PEANUT SAUCE:
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger
In a small bowl, combine the lime dressing ingredients and mix well. In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips. Pour the lime dressing over the salad and toss to combine. Transfer the salad to 4 salad plates. In another bowl, combine the ingredients for the peanut sauce and mix well. Drizzle each salad with peanut sauce and serve.
BLUE CORN CORNBREAD
BLUE CORN CORNBREAD
“Cornbread made with blue cornmeal is slightly sweet, with a cake-like texture.”
1 cup blue cornmeal
1 cup all- purpose flour
5 tsp. baking powder
¼ cup white sugar
1 pinch salt
2 eggs, beaten
1 cup milk
½ cup butter
Preheat oven to 350^. Grease a 9x9-inch-baking pan.
Mix cornmeal, flour, baking powder, sugar and salt in a bowl. Sift 3 times.
Stir in eggs and milk into cornmeal mixture. Place the butter into the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
Bake on center rack in the preheated oven for 30-35 minutes, until the edges of the cornbread pulls away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.
Yield: 16 servings.
“Cornbread made with blue cornmeal is slightly sweet, with a cake-like texture.”
1 cup blue cornmeal
1 cup all- purpose flour
5 tsp. baking powder
¼ cup white sugar
1 pinch salt
2 eggs, beaten
1 cup milk
½ cup butter
Preheat oven to 350^. Grease a 9x9-inch-baking pan.
Mix cornmeal, flour, baking powder, sugar and salt in a bowl. Sift 3 times.
Stir in eggs and milk into cornmeal mixture. Place the butter into the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
Bake on center rack in the preheated oven for 30-35 minutes, until the edges of the cornbread pulls away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.
Yield: 16 servings.
GRANDMOTHER’S BUTTERMILK CORNBREAD
GRANDMOTHER’S BUTTERMILK CORNBREAD
“ Sweet and moist”
½ cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
½ tsp. salt
Preheat oven to 375^. Grease an 8-inch square pan.
Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and a few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Yield: 9 servings.
“ Sweet and moist”
½ cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
½ tsp. salt
Preheat oven to 375^. Grease an 8-inch square pan.
Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and a few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Yield: 9 servings.
PEANUT BUTTER PIE
PEANUT BUTTER PIE
“Peanut butter refrigerated pie, very easy to make and it is also very good”
1 (9-inch) prepared graham cracker crust
1(8-oz.) package cream cheese, softened
½ cup creamy peanut butter
½ cup confectioners’ sugar
1 (16-oz.) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped
Mix the cream cheese, confectioners’ sugar, and peanut butter together until smooth. Fold in /2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with peanut butter cups. Chill for at least 2 hours or overnight before serving.
Yield: 8 servings.
“Peanut butter refrigerated pie, very easy to make and it is also very good”
1 (9-inch) prepared graham cracker crust
1(8-oz.) package cream cheese, softened
½ cup creamy peanut butter
½ cup confectioners’ sugar
1 (16-oz.) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped
Mix the cream cheese, confectioners’ sugar, and peanut butter together until smooth. Fold in /2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with peanut butter cups. Chill for at least 2 hours or overnight before serving.
Yield: 8 servings.
SLOW COOKED PINEAPPLE PORK ROAST
SLOW COOKED PINEAPPLE PORK ROAST
1 (3 lb.) boneless pork roast
2 tsp. seasoned pork
1-tsp. black ground pepper
1 (20-oz.) can pineapple chunks, undrained
1-1/2 cups chopped dried cranberries
Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on LOW.
Yield: 6 servings.
1 (3 lb.) boneless pork roast
2 tsp. seasoned pork
1-tsp. black ground pepper
1 (20-oz.) can pineapple chunks, undrained
1-1/2 cups chopped dried cranberries
Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on LOW.
Yield: 6 servings.
PECAN CARAMEL CLUSTERS
PECAN CARAMEL CLUSTERS
1 package (14-oz.) caramels
2 Tbsp. Water
2 Tbsp. Butter
2 cups coarsely chopped pecans
4-oz. white candy coating, coarsely chopped
4-oz. dark chocolate candy coating, coarsely chopped
In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on HIGH for 3 to 3-1/2 minutes, stirring every 30 seconds. Stir in pecans.
Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set.
In a microwave-safe bowl, combine candy coating. Microwave, uncovered, on HIGH for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel cluster s in coating; allow excess to drip off. Place on waxed paper-lined baking sheet. Chill until firm.
Yield: about 2 lbs.
1 package (14-oz.) caramels
2 Tbsp. Water
2 Tbsp. Butter
2 cups coarsely chopped pecans
4-oz. white candy coating, coarsely chopped
4-oz. dark chocolate candy coating, coarsely chopped
In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on HIGH for 3 to 3-1/2 minutes, stirring every 30 seconds. Stir in pecans.
Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set.
In a microwave-safe bowl, combine candy coating. Microwave, uncovered, on HIGH for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel cluster s in coating; allow excess to drip off. Place on waxed paper-lined baking sheet. Chill until firm.
Yield: about 2 lbs.
VEGGIE CHEDDAR SOUP
VEGGIE CHEDDAR SOUP
½ cup chopped red onion
¼ cup chopped celery
1 tsp. garlic powder
2 Tbsp. margarine
½ cup all-purpose flour
4 cups chicken broth
1-1/2 cups chopped baby carrots
2 potatoes, peeled and diced
1 Tbsp. chopped fresh parsley
1 tsp. freshly ground pepper
1 pinch chopped fresh dill weed
3 cups milk
3 cups shredded Cheddar cheese
Using a large stockpot, sauté onions, celery and garlic powder in butter, over low heat until onions are tender.
2. Slowly stir in flour with 1 cup of chicken broth to make a roux. Stir until well mixed.
3. Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stirring until cheese is melted, reduce heat to low and simmer for 1 hour, stirring occasionally.
Yield: 8 servings.
1.
½ cup chopped red onion
¼ cup chopped celery
1 tsp. garlic powder
2 Tbsp. margarine
½ cup all-purpose flour
4 cups chicken broth
1-1/2 cups chopped baby carrots
2 potatoes, peeled and diced
1 Tbsp. chopped fresh parsley
1 tsp. freshly ground pepper
1 pinch chopped fresh dill weed
3 cups milk
3 cups shredded Cheddar cheese
Using a large stockpot, sauté onions, celery and garlic powder in butter, over low heat until onions are tender.
2. Slowly stir in flour with 1 cup of chicken broth to make a roux. Stir until well mixed.
3. Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stirring until cheese is melted, reduce heat to low and simmer for 1 hour, stirring occasionally.
Yield: 8 servings.
1.
Thursday, December 10, 2009
CREOLE BLACK BEANS ‘N’ SAUSAGE
CREOLE BLACK BEANS ‘N’ SAUSAGE
2 lbs. smoked sausage, cut into 1-inch slices
3 cans (15-oz. each) black beans, rinsed and drained
1-½ cups each chopped onion, celery, and green pepper
1 cup water
1 can (8-oz,) tomato sauce
4 garlic cloves, minced
2 tsp. dried thyme
1 tsp. chicken bouillon chicken granuales
1 tsp. white pepper
¼ tsp. cayenne pepper
2 bay leaves
Hot cooked rice
In a large skillet, brown sausage over medium heat; drain. Transfer to q 5-quart slow cooker.
In a large bowl, combine the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves; pour over the sausage. Cover and cook on LOW for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice.
Yield: 10 servings.
2 lbs. smoked sausage, cut into 1-inch slices
3 cans (15-oz. each) black beans, rinsed and drained
1-½ cups each chopped onion, celery, and green pepper
1 cup water
1 can (8-oz,) tomato sauce
4 garlic cloves, minced
2 tsp. dried thyme
1 tsp. chicken bouillon chicken granuales
1 tsp. white pepper
¼ tsp. cayenne pepper
2 bay leaves
Hot cooked rice
In a large skillet, brown sausage over medium heat; drain. Transfer to q 5-quart slow cooker.
In a large bowl, combine the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves; pour over the sausage. Cover and cook on LOW for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice.
Yield: 10 servings.
Wednesday, December 9, 2009
CHOCOLATE PIE
CHOCOLATE PIE
“A favorite of Joe Walker”
1 9-inch graham cracker pie crust, or your choice
3 cups milk
1-1/4 cup sugar
½ cup cocoa (light, dark or combo)
5 Tbsp. Flour
3 Tbsp. Butter
1-1/2 tsp. vanilla
1 container (12-oz.) cool whip
Cook all ingredients over medium heat until firm.
After it cools pour into pie shell and top with cool whip.
“A favorite of Joe Walker”
1 9-inch graham cracker pie crust, or your choice
3 cups milk
1-1/4 cup sugar
½ cup cocoa (light, dark or combo)
5 Tbsp. Flour
3 Tbsp. Butter
1-1/2 tsp. vanilla
1 container (12-oz.) cool whip
Cook all ingredients over medium heat until firm.
After it cools pour into pie shell and top with cool whip.
Monday, December 7, 2009
SLOW COOKER TURKEY BREAST
SLOW COOKER TURKEY BREAST
1 (6 lb.) bone-in turkey breast
1 (1-oz.) envelope dry onion soup mix
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on HIGH for 1 hour, then set on LOW, and cook for 7 hours.
Yield: 12 servings.
I would take a tablespoon of butter and rub that over the breast, the turkey that is. Then put on the onion soup mix. Also lay some carrots, celery, onions and garlic on the bottom of the cooker, then put turkey on top, and that should work.
1 (6 lb.) bone-in turkey breast
1 (1-oz.) envelope dry onion soup mix
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on HIGH for 1 hour, then set on LOW, and cook for 7 hours.
Yield: 12 servings.
I would take a tablespoon of butter and rub that over the breast, the turkey that is. Then put on the onion soup mix. Also lay some carrots, celery, onions and garlic on the bottom of the cooker, then put turkey on top, and that should work.
ITALIAN AMARETTO MARGARITA
ITALIAN AMARETTO MARGARITA
“Frosty glasses rimmed with amaretto and sugar make this drink even better”
4 oz. amaretto liqueur, plus additional
white sugar
6 oz. frozen limeade concentrate
6 oz. tequila
½ cup orange juice
6 cups ice
Dip the rims of 4 margarita glasses in amaretto, then into sugar; set aside. Pour the limeade, tequila, amaretto, orange juice, and ice into the bowl of a blender. Puree until smooth, then pour into prepared glasses.
Yield: 4 servings.
“Frosty glasses rimmed with amaretto and sugar make this drink even better”
4 oz. amaretto liqueur, plus additional
white sugar
6 oz. frozen limeade concentrate
6 oz. tequila
½ cup orange juice
6 cups ice
Dip the rims of 4 margarita glasses in amaretto, then into sugar; set aside. Pour the limeade, tequila, amaretto, orange juice, and ice into the bowl of a blender. Puree until smooth, then pour into prepared glasses.
Yield: 4 servings.
EASIEST PEANUT BUTTER FUDGE
EASIEST PEANUT BUTTER FUDGE
½ cup butter
2 cups brown sugar
½ cup milk
1 cup peanut butter
1 tsp. vanilla extract
3 cups confectioners’ sugar
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour into an 8x8-inch dish. Chill until firm and cut into squares.
Yield: 15 servings.
½ cup butter
2 cups brown sugar
½ cup milk
1 cup peanut butter
1 tsp. vanilla extract
3 cups confectioners’ sugar
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour into an 8x8-inch dish. Chill until firm and cut into squares.
Yield: 15 servings.
WHOLE CHICKEN CROCK POT RECIPE
WHOLE CHICKEN CROCK POT RECIPE
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
½ tsp. garlic powder
½ tsp. black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion, optional
In a small bowl, combine spices
Remove any giblets from chicken and clean chicken
Rub spice mixture onto the chicken
Place in resealable plastic bag and refrigerate overnight. (You can skip this step if in a hurry).
When ready to cook, put chopped onion in bottom of crock-pot.
Add chicken, no liquid needed, the chicken will make it’s own juice.
Cook on LOW 4-8 hours.
Yield: 4 servings.
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
½ tsp. garlic powder
½ tsp. black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion, optional
In a small bowl, combine spices
Remove any giblets from chicken and clean chicken
Rub spice mixture onto the chicken
Place in resealable plastic bag and refrigerate overnight. (You can skip this step if in a hurry).
When ready to cook, put chopped onion in bottom of crock-pot.
Add chicken, no liquid needed, the chicken will make it’s own juice.
Cook on LOW 4-8 hours.
Yield: 4 servings.
CREAMSICLE MARGARITA
CREAMSICLE MARGARITA
1 oz. sweet and sour or margarita mix
3 oz. orange juice
1-1/4 oz. gold tequila
1 scoop vanilla ice cream 6 oz, crushed ice
Blend all ingredients until slushy. Serve in margarita glass
1 oz. sweet and sour or margarita mix
3 oz. orange juice
1-1/4 oz. gold tequila
1 scoop vanilla ice cream 6 oz, crushed ice
Blend all ingredients until slushy. Serve in margarita glass
Saturday, December 5, 2009
PASTA BAKE
PASTA BAKE
8-oz. mostaccioli pasta
1 lb. Lean ground beef
1 onion, chopped
1 (4-oz.) can mushrooms, drained
1 (28-oz.) jar spaghetti sauce
2 cups shredded mozzarella cheese
Bring a large pot of lightly salted water to boil. Cook mostaccioli pasta in boiling water for 8-10 minutes or until al dente. Drain well.
Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased 9x13-inch casserole dish.
Bake at 325^ for 20 minutes, or until very hot.
Yield: 8 servings.
8-oz. mostaccioli pasta
1 lb. Lean ground beef
1 onion, chopped
1 (4-oz.) can mushrooms, drained
1 (28-oz.) jar spaghetti sauce
2 cups shredded mozzarella cheese
Bring a large pot of lightly salted water to boil. Cook mostaccioli pasta in boiling water for 8-10 minutes or until al dente. Drain well.
Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased 9x13-inch casserole dish.
Bake at 325^ for 20 minutes, or until very hot.
Yield: 8 servings.
RED WINE PORK
RED WINE PORK
“Juicy pork roast is browned in bacon fat then roasted with vegetables, herbs, tomato paste, red wine, and mushrooms.”
3 Tbsp. Bacon drippings
3 lb. Pork roast
¼ cup butter
2 cloves garlic, minced
2 carrots, diced
1 Tbsp. Chopped fresh parsley
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
1-1/2 Tbsp. Tomato paste
1-1/2 Tbsp. Sugar
1-1/2 cups red wine
16-oz. fresh mushrooms, sliced
Preheat oven to 325^.
Heat bacon drippings in large skillet over medium-high heat. Brown roast on all sides. Remove roast to casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake ½ hour.
Yield: 8 servings.
“Juicy pork roast is browned in bacon fat then roasted with vegetables, herbs, tomato paste, red wine, and mushrooms.”
3 Tbsp. Bacon drippings
3 lb. Pork roast
¼ cup butter
2 cloves garlic, minced
2 carrots, diced
1 Tbsp. Chopped fresh parsley
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
1-1/2 Tbsp. Tomato paste
1-1/2 Tbsp. Sugar
1-1/2 cups red wine
16-oz. fresh mushrooms, sliced
Preheat oven to 325^.
Heat bacon drippings in large skillet over medium-high heat. Brown roast on all sides. Remove roast to casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake ½ hour.
Yield: 8 servings.
CHEEZY MACARONI BAKE
CHEEZY MACARONI BAKE
3 Tbsp. Margarine
2-1/2 cup macaroni
1 tsp. salt
1 tsp. black pepper
1 (8-oz.) package Cheddar cheese, shredded
4 cups milk
Preheat oven to 350^.
Place margarine in a 9x13-inch-baking dish and put in oven to melt. When margarine is completely melted, pour in macaroni, salt and pepper. Stir until macaroni is coated with butter. Sprinkle cheese over macaroni and then pour milk over all. Do not stir and do not cover dish.
Bake in preheated oven for 60 minutes. Do not stir while baking.
Yield: 6 servings.
3 Tbsp. Margarine
2-1/2 cup macaroni
1 tsp. salt
1 tsp. black pepper
1 (8-oz.) package Cheddar cheese, shredded
4 cups milk
Preheat oven to 350^.
Place margarine in a 9x13-inch-baking dish and put in oven to melt. When margarine is completely melted, pour in macaroni, salt and pepper. Stir until macaroni is coated with butter. Sprinkle cheese over macaroni and then pour milk over all. Do not stir and do not cover dish.
Bake in preheated oven for 60 minutes. Do not stir while baking.
Yield: 6 servings.
Wednesday, December 2, 2009
SLOW COOKER PULLED PORK SANDWICHES
SLOW COOKER PULLED PORK SANDWICHES
3 Tbsp. canola or corn oil
4 lbs. boneless pork shoulder, cut into 4 equal pieces
1 yellow onion, finely chopped
1 cup cider vinegar
¾ cup ketchup
1/3 cup firmly packed brown sugar
½ cup dark molasses
2 tsp. red pepper flakes
1 Tbsp. red pepper sauce
1 tsp each: dry mustard, salt, freshly ground pepper
½ tsp. paprika
12 soft sandwich rolls, toasted
1. Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.
2. Pour off all but 1 tablespoon of the fat from the skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper, and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minutes. Pour over pork.
3. Cover slow cooker; cook on high until pork is very tender, 4-5 hours ( the pork can be cooked on low 8-10 hours).
4. Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.
Yield: 12 servings.
3 Tbsp. canola or corn oil
4 lbs. boneless pork shoulder, cut into 4 equal pieces
1 yellow onion, finely chopped
1 cup cider vinegar
¾ cup ketchup
1/3 cup firmly packed brown sugar
½ cup dark molasses
2 tsp. red pepper flakes
1 Tbsp. red pepper sauce
1 tsp each: dry mustard, salt, freshly ground pepper
½ tsp. paprika
12 soft sandwich rolls, toasted
1. Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.
2. Pour off all but 1 tablespoon of the fat from the skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper, and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minutes. Pour over pork.
3. Cover slow cooker; cook on high until pork is very tender, 4-5 hours ( the pork can be cooked on low 8-10 hours).
4. Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.
Yield: 12 servings.
Monday, November 23, 2009
JEAN’S MARINATED MUSHROOMS
JEAN’S MARINATED MUSHROOMS
2 (8-oz.) packages fresh mushrooms
2 Tbsp. butter
1 (.7-oz.) package dry Italian-style salad dressing mix
1/3 cup tarragon vinegar
2 Tbsp. water
2/3 cup vegetable oil
1 Tbsp. white sugar
4 cloves garlic, peeled and crushed
6 drops hot pepper sauce
In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes. Remove from heat and place in a medium bowl.
In a medium bowl, whisk together dry Italian salad dressing mix, tarragon vinegar, water vegetable oil, white sugar, garlic and red pepper sauce.
Pour the mix mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving.
Yield: 12 servings.
2 (8-oz.) packages fresh mushrooms
2 Tbsp. butter
1 (.7-oz.) package dry Italian-style salad dressing mix
1/3 cup tarragon vinegar
2 Tbsp. water
2/3 cup vegetable oil
1 Tbsp. white sugar
4 cloves garlic, peeled and crushed
6 drops hot pepper sauce
In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes. Remove from heat and place in a medium bowl.
In a medium bowl, whisk together dry Italian salad dressing mix, tarragon vinegar, water vegetable oil, white sugar, garlic and red pepper sauce.
Pour the mix mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving.
Yield: 12 servings.
DECADENT PEANUT BUTTER PIE
DECADENT PEANUT BUTTER PIE
1 cup creamy peanut butter
2 Tbsp. Creamy peanut butter
1 (8-oz.) package cream cheese, softened
½ cup sugar
1 (12-oz.) container frozen whipped topping, thawed and divided
1 prepared chocolate piecrust
1 (11.75-oz.) jar hot fudge microwaveable ice cream topping, divided
1. Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. Reserve 2 Tbsp. hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH for 1 minute. Stir. Spread topping over pie covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1-½ cups), over hot fudge layer, being careful not to mix the 2 layers.
3. Cut a small corner from the bag containing topping. Squeeze bag top drizzle topping over pie. Place remaining 2 Tbsp. peanut butter in a resealable food store bag; cut bag corner and squeeze in opposite direction from topping. Refrigerate until ready to serve.
Yield: 6 servings.
1 cup creamy peanut butter
2 Tbsp. Creamy peanut butter
1 (8-oz.) package cream cheese, softened
½ cup sugar
1 (12-oz.) container frozen whipped topping, thawed and divided
1 prepared chocolate piecrust
1 (11.75-oz.) jar hot fudge microwaveable ice cream topping, divided
1. Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. Reserve 2 Tbsp. hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH for 1 minute. Stir. Spread topping over pie covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1-½ cups), over hot fudge layer, being careful not to mix the 2 layers.
3. Cut a small corner from the bag containing topping. Squeeze bag top drizzle topping over pie. Place remaining 2 Tbsp. peanut butter in a resealable food store bag; cut bag corner and squeeze in opposite direction from topping. Refrigerate until ready to serve.
Yield: 6 servings.
Monday, November 16, 2009
SLOW COOKED CORNED BEEF for SANDWICHES
SLOW COOKED CORNED BEEF for SANDWICHES
2 (3-lb.) corned beef briskets with spice packets
2 (12-fluid oz.) bottle beer
2 bay leaves
¼ cup peppercorns
1 bulb garlic cloves, separated and peeled
Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1-inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4-5 hours, checking hourly. and adding more water if necessary to keep the meat covered.
Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. You can discard liquid, but it can be used to cook cabbage and other vegetables, if desired.
Yield: 15 servings.
2 (3-lb.) corned beef briskets with spice packets
2 (12-fluid oz.) bottle beer
2 bay leaves
¼ cup peppercorns
1 bulb garlic cloves, separated and peeled
Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1-inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4-5 hours, checking hourly. and adding more water if necessary to keep the meat covered.
Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. You can discard liquid, but it can be used to cook cabbage and other vegetables, if desired.
Yield: 15 servings.
Saturday, November 14, 2009
CINCINNATI CHILI I
CINCINNATI CHILI I
1 Tbsp. vegetable oil
½ cup chopped onion
2 lbs. ground beef
¼ cup chili powder
1 tsp. ground cinnamon
1 tsp. ground cumin
¼ tsp. ground allspice
¼ tsp. ground cloves
1 bay leaf
½ (1-oz.) square unsweetened chocolate
2 (10.5-oz.) cans beef broth
1 (15-oz.) can tomato sauce
2 Tbsp. cider vinegar
¼ tsp. cayenne pepper
¼ cup shredded Cheddar cheese
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low, cover and simmer 1-1/2 hours, stirring occasionally.
It is best if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded Cheddar cheese.
Yield: Serves 8.
1 Tbsp. vegetable oil
½ cup chopped onion
2 lbs. ground beef
¼ cup chili powder
1 tsp. ground cinnamon
1 tsp. ground cumin
¼ tsp. ground allspice
¼ tsp. ground cloves
1 bay leaf
½ (1-oz.) square unsweetened chocolate
2 (10.5-oz.) cans beef broth
1 (15-oz.) can tomato sauce
2 Tbsp. cider vinegar
¼ tsp. cayenne pepper
¼ cup shredded Cheddar cheese
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low, cover and simmer 1-1/2 hours, stirring occasionally.
It is best if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded Cheddar cheese.
Yield: Serves 8.
TOMATO SPINACH and BASIL SOUP
TOMATO SPINACH and BASIL SOUP
“This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons dried basil for the fresh.”
2 Tbsp. butter
1 large yellow onion, chopped
1 tsp. minced garlic
1-1/2 cups milk
1 (28-oz.) can tomato puree
1 Tbsp. white sugar
2 cups fresh spinach, torn
¼ cup chopped fresh basil
½ tsp. salt
¼ tsp. freshly ground black pepper
1 Tbsp. grated Parmesan cheese
Melt butter in a large saucepan over medium heat. Sauté onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered for 2 minutes, stirring occasionally. Sprinkle with Parmesan cheese, if desired.
Yield: 4 servings.
“This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons dried basil for the fresh.”
2 Tbsp. butter
1 large yellow onion, chopped
1 tsp. minced garlic
1-1/2 cups milk
1 (28-oz.) can tomato puree
1 Tbsp. white sugar
2 cups fresh spinach, torn
¼ cup chopped fresh basil
½ tsp. salt
¼ tsp. freshly ground black pepper
1 Tbsp. grated Parmesan cheese
Melt butter in a large saucepan over medium heat. Sauté onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered for 2 minutes, stirring occasionally. Sprinkle with Parmesan cheese, if desired.
Yield: 4 servings.
TOMATO BASIL SOUP I
TOMATO BASIL SOUP I
“Fresh tomatoes are simmered with tomato paste, white wine and
dried basil in this quick soup’
1 tbsp. olive oil
2 tsp. minced garlic
¼ cup minced onion
¼ cup tomato paste
1 quart chicken broth
1 cup diced tomatoes
2 tsp. dried basil
½ tsp. dried marjoram
¼ tsp. dried oregano
1/8 tsp. dried thyme
¼ cup dry white wine
1 bay leaf
In a large saucepan over medium heat, cook garlic and onion in oil until onion is translucent. Stir in tomato paste and cook until the color is rusty. Pour in chicken broth, and stir in tomatoes, basil, marjoram, oregano, thyme, bay leaf and wine. Bring to a boil, then reduce heat and simmer 30 minutes.
Yield: 4 servings.
“Fresh tomatoes are simmered with tomato paste, white wine and
dried basil in this quick soup’
1 tbsp. olive oil
2 tsp. minced garlic
¼ cup minced onion
¼ cup tomato paste
1 quart chicken broth
1 cup diced tomatoes
2 tsp. dried basil
½ tsp. dried marjoram
¼ tsp. dried oregano
1/8 tsp. dried thyme
¼ cup dry white wine
1 bay leaf
In a large saucepan over medium heat, cook garlic and onion in oil until onion is translucent. Stir in tomato paste and cook until the color is rusty. Pour in chicken broth, and stir in tomatoes, basil, marjoram, oregano, thyme, bay leaf and wine. Bring to a boil, then reduce heat and simmer 30 minutes.
Yield: 4 servings.
TUNA TARTARE with GRILLED TOAST
TUNA TARTARE with GRILLED TOAST
For the grilled toast:
14 1/2-thick slices country French bread
2 Tbsp. Pompeian Extra Virgin Olive Oil
For the tuna tartare:
1 lb. Fresh tuna, cut into approximately ½-inch dice (sashimi grade)
2 Tbsp. Pear, peeled and diced (about ½ pear)
2 Tbsp. Garlic, finely chopped
3 Tbsp. roasted pine nuts
1 tsp. lemon zest, chopped (approximately 1 lemon)
1 jalapeno pepper, seeded and chopped
2 Tbsp. sun dried tomatoes packed in olive oil, each tomato chopped into approximately 4 equal pieces
1 Tbsp. mint, chopped
1 Tbsp. basil, chopped
1 Tbsp. parsley, chopped
½ tsp. salt, or to taste
1 Tbsp. sesame oil
3 Tbsp. Pompeian Extra Virgin Olive Oil
1 Large egg yolk
½ tsp Worcestershire sauce
To prepare the grilled toast:
Brush the slices of bread with 2 Tbsp. olive oil, and toast in the oven under the broiler or grill on the barbecue until toasted, about 1 minute per side.
To prepare the tuna tartare:
Mix the tuna and all the other ingredients in a stainless steel bowl, stirring well to incorporate the flavors (this should not be done until right before you are ready to serve the tartare.) Taste, and adjust the salt to your liking.
To serve:
For each entrée-size serving, place the tuna mixture in a 3-inch cookie cutter ring about 2-inches deep, pushing firmly to give the mixture a compact consistency. Carefully lift the ring off; the tuna will stay in the shape of a small cylinder in the center of the plate. Serve with slices of grilled toast.
Yield: Makes 4 entrée servings or 6 appetizers.
.
For the grilled toast:
14 1/2-thick slices country French bread
2 Tbsp. Pompeian Extra Virgin Olive Oil
For the tuna tartare:
1 lb. Fresh tuna, cut into approximately ½-inch dice (sashimi grade)
2 Tbsp. Pear, peeled and diced (about ½ pear)
2 Tbsp. Garlic, finely chopped
3 Tbsp. roasted pine nuts
1 tsp. lemon zest, chopped (approximately 1 lemon)
1 jalapeno pepper, seeded and chopped
2 Tbsp. sun dried tomatoes packed in olive oil, each tomato chopped into approximately 4 equal pieces
1 Tbsp. mint, chopped
1 Tbsp. basil, chopped
1 Tbsp. parsley, chopped
½ tsp. salt, or to taste
1 Tbsp. sesame oil
3 Tbsp. Pompeian Extra Virgin Olive Oil
1 Large egg yolk
½ tsp Worcestershire sauce
To prepare the grilled toast:
Brush the slices of bread with 2 Tbsp. olive oil, and toast in the oven under the broiler or grill on the barbecue until toasted, about 1 minute per side.
To prepare the tuna tartare:
Mix the tuna and all the other ingredients in a stainless steel bowl, stirring well to incorporate the flavors (this should not be done until right before you are ready to serve the tartare.) Taste, and adjust the salt to your liking.
To serve:
For each entrée-size serving, place the tuna mixture in a 3-inch cookie cutter ring about 2-inches deep, pushing firmly to give the mixture a compact consistency. Carefully lift the ring off; the tuna will stay in the shape of a small cylinder in the center of the plate. Serve with slices of grilled toast.
Yield: Makes 4 entrée servings or 6 appetizers.
.
Sunday, November 8, 2009
SLOW COOKER CHICKEN CREOLE
SLOW COOKER CHICKEN CREOLE
3 lbs. chicken pieces
1 medium onion, sliced
1 medium green pepper, cut into thin strips
½ cup celery, diced
1-1/2 tsp. salt
1 tsp. thyme
½ tsp. paprika
2 Tbsp. parsley, chopped
16-oz. canned tomatoes
4-oz. canned sliced mushrooms, drained
Combine all ingredients in crockpot. Cover and cook on LOW 8-10 hours or HIGH 4-5 hours.
Serve over rice. Add a green salad and your favorite rolls.
3 lbs. chicken pieces
1 medium onion, sliced
1 medium green pepper, cut into thin strips
½ cup celery, diced
1-1/2 tsp. salt
1 tsp. thyme
½ tsp. paprika
2 Tbsp. parsley, chopped
16-oz. canned tomatoes
4-oz. canned sliced mushrooms, drained
Combine all ingredients in crockpot. Cover and cook on LOW 8-10 hours or HIGH 4-5 hours.
Serve over rice. Add a green salad and your favorite rolls.
CROCKPOT FAJITAS
CROCKPOT FAJITAS
1 to 1-1/2 lbs. boneless beef round steak, cut in strips
½ large red bell pepper cut in strips
½ large green bell pepper cut in strips
1 large onion cut into thin slices
1 package (1-oz.) dry fajita mix
¼ cup water
6 large flour tortillas
2 small tomatoes, chopped
1 avocado, peeled, thinly sliced
½ cup dairy sour cream
In a slow cooker, combine the beef, peppers, onion, fajita mix and water. Cover and cook on LOW 5-6 hours or until meat is tender. Warm tortillas in microwave according to package directions. With a spoon, lift meat mixture out of pot. Place about ¾ cup mixture along center of each tortilla. Top with chopped tomato, sour cream and avocado. Fold both sides over filling.
Yield: 6 servings.
1 to 1-1/2 lbs. boneless beef round steak, cut in strips
½ large red bell pepper cut in strips
½ large green bell pepper cut in strips
1 large onion cut into thin slices
1 package (1-oz.) dry fajita mix
¼ cup water
6 large flour tortillas
2 small tomatoes, chopped
1 avocado, peeled, thinly sliced
½ cup dairy sour cream
In a slow cooker, combine the beef, peppers, onion, fajita mix and water. Cover and cook on LOW 5-6 hours or until meat is tender. Warm tortillas in microwave according to package directions. With a spoon, lift meat mixture out of pot. Place about ¾ cup mixture along center of each tortilla. Top with chopped tomato, sour cream and avocado. Fold both sides over filling.
Yield: 6 servings.
SAVORY STEWED BEEF (CROCKPOT)
SAVORY STEWED BEEF (CROCKPOT)
1 can condensed beef broth
1 can condensed French Onion Soup
1 (6-oz.) can mushrooms, drained
1 to 2 lbs. eye of round or other lean beef
½ cup all-purpose flour
2 tsp. Cajun or Creole seasoning
1 tsp. salt
1/8 tsp. pepper
1 to 2 tbsp. olive oil
2 cups coarsely chopped onion
3 cups cubed potatoes, about 3 medium
½ cup wine, red or blush (or use beef broth or apple juice)
Put broth and soup in a crockpot; add mushrooms, onion and potatoes. Turn crockpot on LOW while browning beef, Cut beef in ½-inch cubes. Combine flour, seasoning, salt, and pepper in a food storage bag; put beef in bag and toss thoroughly to coat well.
Heat oil in a large skillet over medium heat. Add beef; brown stirring frequently, for 10-20 minutes or until beef is browned on all sides. Transfer beef to crockpot. Add ½ cup red or blush wine to the hot skillet. Put back over medium heat and simmer, stirring to loosen browned bits, until wine is reduced to a few tablespoons. Cover and cook on LOW heat for 8 to 10 hours.
Yield: 6 servings.
1 can condensed beef broth
1 can condensed French Onion Soup
1 (6-oz.) can mushrooms, drained
1 to 2 lbs. eye of round or other lean beef
½ cup all-purpose flour
2 tsp. Cajun or Creole seasoning
1 tsp. salt
1/8 tsp. pepper
1 to 2 tbsp. olive oil
2 cups coarsely chopped onion
3 cups cubed potatoes, about 3 medium
½ cup wine, red or blush (or use beef broth or apple juice)
Put broth and soup in a crockpot; add mushrooms, onion and potatoes. Turn crockpot on LOW while browning beef, Cut beef in ½-inch cubes. Combine flour, seasoning, salt, and pepper in a food storage bag; put beef in bag and toss thoroughly to coat well.
Heat oil in a large skillet over medium heat. Add beef; brown stirring frequently, for 10-20 minutes or until beef is browned on all sides. Transfer beef to crockpot. Add ½ cup red or blush wine to the hot skillet. Put back over medium heat and simmer, stirring to loosen browned bits, until wine is reduced to a few tablespoons. Cover and cook on LOW heat for 8 to 10 hours.
Yield: 6 servings.
MANICOTTI ITALIAN CASSEROLE
MANICOTTI ITALIAN CASSEROLE
1 lb. rigatoni paste
1 lb. ground beef
1 lb. Italian sausage
1 (8-oz.) can mushrooms, drained
2 (32-oz.) jars spaghetti sauce
1-1/2 lbs. shredded mozzarella cheese
thinly sliced pepperoni
Preheat oven to 350^.
Bring a large pot of lightly salted boiling water to boil. Pour in rigatoni, and cook until al dente, about 8-10 minutes. Drain and set paste aside.
Meanwhile, brown ground beef and Italian sausage over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into baking dish. Sprinkle cheese and pepperoni over the top.
Bake in preheated oven until cheese is brown and bubbly, about 20 minutes.
Yield: 8 servings.
1 lb. rigatoni paste
1 lb. ground beef
1 lb. Italian sausage
1 (8-oz.) can mushrooms, drained
2 (32-oz.) jars spaghetti sauce
1-1/2 lbs. shredded mozzarella cheese
thinly sliced pepperoni
Preheat oven to 350^.
Bring a large pot of lightly salted boiling water to boil. Pour in rigatoni, and cook until al dente, about 8-10 minutes. Drain and set paste aside.
Meanwhile, brown ground beef and Italian sausage over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into baking dish. Sprinkle cheese and pepperoni over the top.
Bake in preheated oven until cheese is brown and bubbly, about 20 minutes.
Yield: 8 servings.
MOM’S SPECIAL POTATO SALAD
MOM’S SPECIAL POTATO SALAD
DRESSING:
3 eggs
1/2 cup sugar
½ cup cider vinegar
3 Tbsp. heavy whipping cream 2 tsp. butter
1 tsp. ground mustard
Dash salt
2 cups mayonnaise
SALAD:
6 lbs. potatoes, peeled and cubed (about 10 large)
5 celery ribs, thinly sliced
1 large onion, chopped
Pepper to taste, optional
In a double broiler or metal bowl over simmering water, constantly whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture reaches 160^ or is thick enough to coat the back of a metal spoon. Remove from the heat; cool to room temperature. Fold in mayonnaise. Chill until preparing salad.
For salad, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room tempe5rtature. In a large bowl, combine the potatoes, celery and onion. Add dressing and pepper if desired; stir until blended. Chill until serving.
Yield: 18 servings (3/4 cup each).
DRESSING:
3 eggs
1/2 cup sugar
½ cup cider vinegar
3 Tbsp. heavy whipping cream 2 tsp. butter
1 tsp. ground mustard
Dash salt
2 cups mayonnaise
SALAD:
6 lbs. potatoes, peeled and cubed (about 10 large)
5 celery ribs, thinly sliced
1 large onion, chopped
Pepper to taste, optional
In a double broiler or metal bowl over simmering water, constantly whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture reaches 160^ or is thick enough to coat the back of a metal spoon. Remove from the heat; cool to room temperature. Fold in mayonnaise. Chill until preparing salad.
For salad, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room tempe5rtature. In a large bowl, combine the potatoes, celery and onion. Add dressing and pepper if desired; stir until blended. Chill until serving.
Yield: 18 servings (3/4 cup each).
BEST FRIED GREEN TOMATOES
BEST FRIED GREEN TOMATOES
“You can use red tomatoes but make sure they are not over ripe”
4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup breadcrumbs
2 tsp. coarse kosher salt
¼ tsp. black pepper
1 quart vegetable oil for frying
1. Slice tomatoes ½ -inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is ½-inch of oil in the pan) and heat over medium heat. Place tomatoes into frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crown the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Yield: 4 servings.
“You can use red tomatoes but make sure they are not over ripe”
4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup breadcrumbs
2 tsp. coarse kosher salt
¼ tsp. black pepper
1 quart vegetable oil for frying
1. Slice tomatoes ½ -inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is ½-inch of oil in the pan) and heat over medium heat. Place tomatoes into frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crown the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Yield: 4 servings.
WEDDING SOUP
WEDDING SOUP
1 egg, beaten
¾ cup chopped onion, divided
1/3-cup dry bread crumbs
½ lb. ground turkey
1-1/2 tsp. vegetable oil
2 cups sliced fresh carrots
1-1/2 cups chopped celery
1 Tbsp. butter
4 cups fresh baby spinach
3 cans (14-1/2-oz.each) chicken broth
1 cup cubed cooked chicken breast
2 Tbsp. minced fresh garlic
½ tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
1-1/4 cup acini di pepe pasta or small pasta shells
In a large bowl, combine the egg, ¼ cup onion and bread crumbs. Crumble turkey over the mixture and mix well. Shape into 1-inch balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.
Meanwhile, in a large saucepan, sauté the carrots, celery, and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook uncovered, over medium heat for 10 minutes.
Bring to a boil. Add pasta, cook, uncovered, for 6-7 minutes or until pasta is tender; stirring occasionally.
Yield: 6 servings.
1 egg, beaten
¾ cup chopped onion, divided
1/3-cup dry bread crumbs
½ lb. ground turkey
1-1/2 tsp. vegetable oil
2 cups sliced fresh carrots
1-1/2 cups chopped celery
1 Tbsp. butter
4 cups fresh baby spinach
3 cans (14-1/2-oz.each) chicken broth
1 cup cubed cooked chicken breast
2 Tbsp. minced fresh garlic
½ tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
1-1/4 cup acini di pepe pasta or small pasta shells
In a large bowl, combine the egg, ¼ cup onion and bread crumbs. Crumble turkey over the mixture and mix well. Shape into 1-inch balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.
Meanwhile, in a large saucepan, sauté the carrots, celery, and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook uncovered, over medium heat for 10 minutes.
Bring to a boil. Add pasta, cook, uncovered, for 6-7 minutes or until pasta is tender; stirring occasionally.
Yield: 6 servings.
ANTIPASTO SQUARES
ANTIPASTO SQUARES
2 (10-oz.) cans crescent rolls
¼ lb. thinly sliced boiled ham
¼ lb. thinly sliced provolone cheese
¼ lb. thinly sliced Swiss cheese
¼ lb. thinly sliced Genoa salami
¼ lb. thinly sliced pepperoni sausage
1 (12-oz.) jar roasted red peppers drained, cut into thin strips
3 eggs
3 Tbsp. grated Parmesan cheese
½ tsp. black pepper
Heat oven to 350^.
Unroll 1 package crescent dough and place into a 13x9-inch pan (doesn’t say to grease the pan but I would).
Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni and red peppers on top of the dough.
In a bowl, beat eggs lightly, stir in the Parmesan cheese and black pepper. Pour ¾ of this mixture over peppers. Unroll the second package of dough and place over the top of the peppers and egg mixture. Brush with the remaining mixture. Cover with aluminum foil.
Bake for 25 minutes in preheated oven. Remove the foil and bake another 10 to 20 minutes or until dough is fluffy and golden brown. Cut into squares. Serve warm or at room temperature.
2 (10-oz.) cans crescent rolls
¼ lb. thinly sliced boiled ham
¼ lb. thinly sliced provolone cheese
¼ lb. thinly sliced Swiss cheese
¼ lb. thinly sliced Genoa salami
¼ lb. thinly sliced pepperoni sausage
1 (12-oz.) jar roasted red peppers drained, cut into thin strips
3 eggs
3 Tbsp. grated Parmesan cheese
½ tsp. black pepper
Heat oven to 350^.
Unroll 1 package crescent dough and place into a 13x9-inch pan (doesn’t say to grease the pan but I would).
Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni and red peppers on top of the dough.
In a bowl, beat eggs lightly, stir in the Parmesan cheese and black pepper. Pour ¾ of this mixture over peppers. Unroll the second package of dough and place over the top of the peppers and egg mixture. Brush with the remaining mixture. Cover with aluminum foil.
Bake for 25 minutes in preheated oven. Remove the foil and bake another 10 to 20 minutes or until dough is fluffy and golden brown. Cut into squares. Serve warm or at room temperature.
Thursday, November 5, 2009
CRANBERRY PECAN COOKIES
CRANBERRY PECAN COOKIES
1 tube (16-1/2-oz.) refrigerated sugar cookie dough, softened
1 cup chopped pecans
2/3 cup vanilla or white chips
2/3 cup dried cranberries
1 tsp. vanilla extract
In a large bowl, combine the cookie dough, pecans, chips, cranberries and vanilla. Drop by teaspoonfuls 2-in. apart on to ungreased baking sheets.
Bake at 350^ for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Store into an airtight container.
Yield: about 3-1/2 dozen
1 tube (16-1/2-oz.) refrigerated sugar cookie dough, softened
1 cup chopped pecans
2/3 cup vanilla or white chips
2/3 cup dried cranberries
1 tsp. vanilla extract
In a large bowl, combine the cookie dough, pecans, chips, cranberries and vanilla. Drop by teaspoonfuls 2-in. apart on to ungreased baking sheets.
Bake at 350^ for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Store into an airtight container.
Yield: about 3-1/2 dozen
CHICKEN FAJITA CHILI
CHICKEN FAJITA CHILI
2 lbs. skinless, boneless chicken breast halves cut into 1-inch pieces
1 Tbsp. chili powder
1 tsp. fajita seasoning
½ tsp. ground cumin
2 clove garlic, minced
Non-stick cooking spray
2 (14-5-oz.) cans no salt added diced tomatoes
1 16-oz. package frozen pepper (yellow, green and red) and onion stir-fry vegetables
1 (15-oz.) can cannelini beans (white kidney beans), rinsed and drained
3 Tbsp. light dairy sour cream (optional)
3 Tbsp. shredded reduced-fat Cheddar cheese (optional)
3 Tbsp. purchased guacamole (optional)
1. In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin and garlic; toss to coat. Coat an unheated large skillet with non-stick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring constantly.
2. Place chicken in a 3-1/2-or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on LOW setting for 4 to 5 hours or on High-heat setting for 2-2-1/2 hours.
3. If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.
Yield: 6 servings.
2 lbs. skinless, boneless chicken breast halves cut into 1-inch pieces
1 Tbsp. chili powder
1 tsp. fajita seasoning
½ tsp. ground cumin
2 clove garlic, minced
Non-stick cooking spray
2 (14-5-oz.) cans no salt added diced tomatoes
1 16-oz. package frozen pepper (yellow, green and red) and onion stir-fry vegetables
1 (15-oz.) can cannelini beans (white kidney beans), rinsed and drained
3 Tbsp. light dairy sour cream (optional)
3 Tbsp. shredded reduced-fat Cheddar cheese (optional)
3 Tbsp. purchased guacamole (optional)
1. In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin and garlic; toss to coat. Coat an unheated large skillet with non-stick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring constantly.
2. Place chicken in a 3-1/2-or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on LOW setting for 4 to 5 hours or on High-heat setting for 2-2-1/2 hours.
3. If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.
Yield: 6 servings.
HOLIDAY POTATO CASSEROLE
HOLIDAY POTATO CASSEROLE
3 lbs. potatoes, peeled and quartered
1-1/2 sticks butter (6-oz,)
2 small (3-oz.) packages cream cheese, softened
1 cup shredded Cheddar cheese
1 jar (2-oz,) chopped pimientos, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
½ cup grated Parmesan cheese
¼ cup milk
1 tsp. salt
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with an electric mixer until smooth. Stir in ½ cup Cheddar cheese and next 6 ingredients; spoon into a lightly buttered 11x7x1-1/2-inch-baking dish. Bake at 350^ for 30-40 minutes, or until thoroughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.
3 lbs. potatoes, peeled and quartered
1-1/2 sticks butter (6-oz,)
2 small (3-oz.) packages cream cheese, softened
1 cup shredded Cheddar cheese
1 jar (2-oz,) chopped pimientos, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
½ cup grated Parmesan cheese
¼ cup milk
1 tsp. salt
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with an electric mixer until smooth. Stir in ½ cup Cheddar cheese and next 6 ingredients; spoon into a lightly buttered 11x7x1-1/2-inch-baking dish. Bake at 350^ for 30-40 minutes, or until thoroughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.
Wednesday, November 4, 2009
GARLIC & SHRIMP PASTA
GARLIC & SHRIMP PASTA
S Tbsp. cornstarch
1-3/4 cups chicken broth
3 cloves garlic, minced
3 Tbsp. chopped fresh parsley or 1 Tbsp. dried parsley flakes
3 Tbsp. lemon juice
1/8 tsp. ground red pepper
1 lb. fresh medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without salt
Heat the cornstarch, stock, garlic, parsley, lemon juice, and red pepper in a 3-quart saucepan over medium heat to a boil. Cook and stir until mixture boils and thickens.
Add the shrimp to the saucepan. Cook for 5 minutes or until the shrimp is cooked through. Toss the shrimp mixture with the spaghetti.
Yield: 4 servings.
S Tbsp. cornstarch
1-3/4 cups chicken broth
3 cloves garlic, minced
3 Tbsp. chopped fresh parsley or 1 Tbsp. dried parsley flakes
3 Tbsp. lemon juice
1/8 tsp. ground red pepper
1 lb. fresh medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without salt
Heat the cornstarch, stock, garlic, parsley, lemon juice, and red pepper in a 3-quart saucepan over medium heat to a boil. Cook and stir until mixture boils and thickens.
Add the shrimp to the saucepan. Cook for 5 minutes or until the shrimp is cooked through. Toss the shrimp mixture with the spaghetti.
Yield: 4 servings.
Thursday, October 29, 2009
SLOW COOKER CHICKEN and SAUSAGE CHILI
SLOW COOKER CHICKEN and SAUSAGE CHILI
3 (14.5-oz.) cans stewed tomatoes, chopped
½ cup beer
¼ tsp. hot sauce
2 beef bouillon cubes
1 Tbsp. brown sugar
½ tsp. chili powder
½ tsp. paprika
¼ tsp. dried oregano
¼ tsp. garlic powder
1/8 tsp. cayenne pepper
1 tsp. olive oil
½ red onion, chopped
1 lb. ground chicken
¾ lb. bulk Italian sausage
2 (6-oz.) cans tomato paste
1 (15-oz.) can kidney beans, rinsed and drained
1. Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on HIGH for 1 hour.
2. Heat the olive oil in a skillet over medium heat; cook the red onion in hot oil until tender. Stir the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on HIGH for another 2 hours. Switch the heat to LOW and simmer 4 more hours,
Yield: 8 servings.
3 (14.5-oz.) cans stewed tomatoes, chopped
½ cup beer
¼ tsp. hot sauce
2 beef bouillon cubes
1 Tbsp. brown sugar
½ tsp. chili powder
½ tsp. paprika
¼ tsp. dried oregano
¼ tsp. garlic powder
1/8 tsp. cayenne pepper
1 tsp. olive oil
½ red onion, chopped
1 lb. ground chicken
¾ lb. bulk Italian sausage
2 (6-oz.) cans tomato paste
1 (15-oz.) can kidney beans, rinsed and drained
1. Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on HIGH for 1 hour.
2. Heat the olive oil in a skillet over medium heat; cook the red onion in hot oil until tender. Stir the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on HIGH for another 2 hours. Switch the heat to LOW and simmer 4 more hours,
Yield: 8 servings.
SOFT SUGAR COOKIES III
SOFT SUGAR COOKIES III
1 cup packed brown sugar
1 cup white sugar
1 cup butter
1 cup sour cream
3 eggs
1 tsp. baking powder
1 tsp. baking soda
3 cups all-purpose flour
1. Preheat oven to 425^. Lightly grease cookie sheets.
2. Cream the butter and sugar together until light and fluffy. Add the eggs and m9ix thoroughly.
3. Add the flour and baking soda alternately with the sour cream to the butter mixture.
4. Drop by teaspoonfuls onto the prepared cookie sheets and bake at 425^ for 8 minutes.
Yield: 30 servings.
1 cup packed brown sugar
1 cup white sugar
1 cup butter
1 cup sour cream
3 eggs
1 tsp. baking powder
1 tsp. baking soda
3 cups all-purpose flour
1. Preheat oven to 425^. Lightly grease cookie sheets.
2. Cream the butter and sugar together until light and fluffy. Add the eggs and m9ix thoroughly.
3. Add the flour and baking soda alternately with the sour cream to the butter mixture.
4. Drop by teaspoonfuls onto the prepared cookie sheets and bake at 425^ for 8 minutes.
Yield: 30 servings.
Wednesday, October 28, 2009
SOFT SUGAR COOKIES II
SOFT SUGAR COOKIES II
1 cup butter, softened
2-1/4 cups white sugar
2 eggs
5 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1-1/2 tsp. ground cardamom
½ cup milk
1. In a large mixing bowl, cream together butter and 2 cups of the sugar. Add eggs, one at a time and beat well after each. Combine flour, baking soda, baking powder and 1 tsp. of the cardamom. Add flour mixture to the creamed butter mixture alternately with the milk.
2. In a small separate bowl, blend remaining sugar/cardamom mixture. Dip rounded tsp. of dough into sugar/cardamom mixture.
3. Place on greased baking sheets. Bake at 375^ for 10-12 minutes or until lightly browned. Cool on wire rack.
Yield: 36 servings.
1 cup butter, softened
2-1/4 cups white sugar
2 eggs
5 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1-1/2 tsp. ground cardamom
½ cup milk
1. In a large mixing bowl, cream together butter and 2 cups of the sugar. Add eggs, one at a time and beat well after each. Combine flour, baking soda, baking powder and 1 tsp. of the cardamom. Add flour mixture to the creamed butter mixture alternately with the milk.
2. In a small separate bowl, blend remaining sugar/cardamom mixture. Dip rounded tsp. of dough into sugar/cardamom mixture.
3. Place on greased baking sheets. Bake at 375^ for 10-12 minutes or until lightly browned. Cool on wire rack.
Yield: 36 servings.
SPANISH RICE III
SPANISH RICE III
2 Tbsp. vegetable oil
1 cup uncooked white rice
1 onion chopped
½ green pepper, chopped
2 cups water
1 (10-oz.) can diced tomatoes and green peppers
2 teaspoons chili powder or to taste
1 tsp. salt
1. Heat oil in a deep skillet over medium heat. Sauté rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Yield: 4 servings.
2 Tbsp. vegetable oil
1 cup uncooked white rice
1 onion chopped
½ green pepper, chopped
2 cups water
1 (10-oz.) can diced tomatoes and green peppers
2 teaspoons chili powder or to taste
1 tsp. salt
1. Heat oil in a deep skillet over medium heat. Sauté rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Yield: 4 servings.
BEEF ENCHILADAS
BEEF ENCHILADAS
1 cup chopped onion
1 lb. sirloin steak cut into small bite-size strips
1 tsp. minced garlic
2 (7-oz.) cans diced green chile peppers
4 cups tomato sauce, divided
2 tsp. chili powder
1 (12-oz.) package corn tortillas
½ cup fresh salsa
¾ cup chopped black olives, drained
2 cups, shredded Cheddar cheese
½ cup sour cream
1/3 cup chopped green onions
1. Preheat oven to 350^. Lightly grease a large casserole dish
2. In a skillet over medium heat, sauté onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through.
3. Pour a little of the meat mixture into a corn tortilla and add a small amount of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve half of the Cheddar cheese for topping.
4. Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onion and half cup reserved Cheddar cheese.
5. Bake 30 minutes in the preheated oven or until hot and bubbly.
Yield 6 servings.
1 cup chopped onion
1 lb. sirloin steak cut into small bite-size strips
1 tsp. minced garlic
2 (7-oz.) cans diced green chile peppers
4 cups tomato sauce, divided
2 tsp. chili powder
1 (12-oz.) package corn tortillas
½ cup fresh salsa
¾ cup chopped black olives, drained
2 cups, shredded Cheddar cheese
½ cup sour cream
1/3 cup chopped green onions
1. Preheat oven to 350^. Lightly grease a large casserole dish
2. In a skillet over medium heat, sauté onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through.
3. Pour a little of the meat mixture into a corn tortilla and add a small amount of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve half of the Cheddar cheese for topping.
4. Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onion and half cup reserved Cheddar cheese.
5. Bake 30 minutes in the preheated oven or until hot and bubbly.
Yield 6 servings.
Tuesday, October 27, 2009
SLOW COOKER HEARTY BEEF STEW
SLOW COOKER HEARTY BEEF STEW
1-1/2 lbs. beef stew meat, cut into 1-inch pieces
Ground black pepper
¼-cup all-purpose flour
1 Tbsp. vegetable oil
1 lb. medium potatoes, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3-1/4 cup Swanson Beef Stock
1 Tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas
Season the beef with black pepper. Coat the beef with 2 Tbsp. of the flour. Heat the oil In a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it’s well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quaet slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire sauce, thyme and bay leaf.
Cover and cook on LOW for 10-11* hours or until the beef is fork-tender. Remove and discard the bay leaf.
Stir in remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and the peas in the in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
* Or on HIGH 5-6 hours.
Yield: 6 servings.
1-1/2 lbs. beef stew meat, cut into 1-inch pieces
Ground black pepper
¼-cup all-purpose flour
1 Tbsp. vegetable oil
1 lb. medium potatoes, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3-1/4 cup Swanson Beef Stock
1 Tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas
Season the beef with black pepper. Coat the beef with 2 Tbsp. of the flour. Heat the oil In a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it’s well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quaet slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire sauce, thyme and bay leaf.
Cover and cook on LOW for 10-11* hours or until the beef is fork-tender. Remove and discard the bay leaf.
Stir in remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and the peas in the in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
* Or on HIGH 5-6 hours.
Yield: 6 servings.
Friday, October 23, 2009
DROP DOUGNUTS
DROP DOUGNUTS
½ cup mashed potatoes (mashed with milk and butter)
¼ cup sugar
1 egg, beaten
½ cup sour cream
½ tsp. vanilla extract
1-1/2 cups all-purpose flour
½ tsp. baking soda
Cooking oil for deep frying
Additional sugar or confectioners’ sugar, optional
In a bowl, combine potatoes, sugar, eggs, sour cream and vanilla. Combine dry ingredients, stir into potato mixture. Heat oil in electric skillet or deep-fat fryer to 375^. Drop dough by teaspoon, 5 to 6 at a time, into hot oil.
Fry for 1 minute per side or until golden brown. Drain on paper towel. Roll in sugar if desired.
Yield: 3 to 3-1/2 dozen.
½ cup mashed potatoes (mashed with milk and butter)
¼ cup sugar
1 egg, beaten
½ cup sour cream
½ tsp. vanilla extract
1-1/2 cups all-purpose flour
½ tsp. baking soda
Cooking oil for deep frying
Additional sugar or confectioners’ sugar, optional
In a bowl, combine potatoes, sugar, eggs, sour cream and vanilla. Combine dry ingredients, stir into potato mixture. Heat oil in electric skillet or deep-fat fryer to 375^. Drop dough by teaspoon, 5 to 6 at a time, into hot oil.
Fry for 1 minute per side or until golden brown. Drain on paper towel. Roll in sugar if desired.
Yield: 3 to 3-1/2 dozen.
15-MINUTES NACHO SUPREME
15-MINUTES NACHO SUPREME
3 lbs. ground beef
2 (1.12-oz.) package taco-seasoning mix
3 (10.75-oz.) cans tomato soup
4-1/2 cups water
4-1/2 cups uncooked instant white rice
Thick and chunky salsa
Shredded Cheddar cheese
Shredded lettuce
Tortilla chips
Cook beef and taco seasoning in skillet until browned, pour off fat.
Add soup, water, and rice. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
Top with salsa, cheese, and lettuce. Serve with warm tortilla chips for dipping.
Yield: 12 servings.
3 lbs. ground beef
2 (1.12-oz.) package taco-seasoning mix
3 (10.75-oz.) cans tomato soup
4-1/2 cups water
4-1/2 cups uncooked instant white rice
Thick and chunky salsa
Shredded Cheddar cheese
Shredded lettuce
Tortilla chips
Cook beef and taco seasoning in skillet until browned, pour off fat.
Add soup, water, and rice. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
Top with salsa, cheese, and lettuce. Serve with warm tortilla chips for dipping.
Yield: 12 servings.
CHICKEN BROTH in a SLOW COOKER
CHICKEN BROTH in a SLOW COOKER
2-1/2 lbs. bone-in-chicken pieces
6 cups water
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 Tbsp. dried basil
1. Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
2. Cook on LOW setting 8-10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bone and used in soup
Yield: 5 servings.
2-1/2 lbs. bone-in-chicken pieces
6 cups water
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 Tbsp. dried basil
1. Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
2. Cook on LOW setting 8-10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bone and used in soup
Yield: 5 servings.
Thursday, October 22, 2009
EASY SAUSAGE STRATA
EASY SAUSAGE STRATA
1 lb. pork sausage
6 (1-oz.) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 tsp. salt
1 tsp. ground dry mustard
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. Layer bread cubes, sausage and Cheddar cheese in a lightly greased 7x11-baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate for at least 8 hours or overnight.
3. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350^.
4. Bake 50-60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Yield: 8 servings.
1 lb. pork sausage
6 (1-oz.) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 tsp. salt
1 tsp. ground dry mustard
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. Layer bread cubes, sausage and Cheddar cheese in a lightly greased 7x11-baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate for at least 8 hours or overnight.
3. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350^.
4. Bake 50-60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Yield: 8 servings.
EASY SALSA MEATLOAF
EASY SALSA MEATLOAF
“Can be made with ground beef or ground turkey”
1 lb. ground beef sirloin
½ cup salsa
½ cup Italian seasoned bread crumbs
½ cup shredded Cheddar cheese
3 cloves garlic, minced
dried parsley to taste
salt and pepper to taste
1. Preheat oven to 350^.
2. In a large bowl, mix the ground sirloin, salsa, breadcrumbs, cheese, egg, and garlic. Season with garlic, salt and pepper. Transfer to a 5x9-inch loaf pan.
3. Bake 45 minutes in the preheated oven or to a minimum internal temperature of 160^.
Yield: 6 servings.
“Can be made with ground beef or ground turkey”
1 lb. ground beef sirloin
½ cup salsa
½ cup Italian seasoned bread crumbs
½ cup shredded Cheddar cheese
3 cloves garlic, minced
dried parsley to taste
salt and pepper to taste
1. Preheat oven to 350^.
2. In a large bowl, mix the ground sirloin, salsa, breadcrumbs, cheese, egg, and garlic. Season with garlic, salt and pepper. Transfer to a 5x9-inch loaf pan.
3. Bake 45 minutes in the preheated oven or to a minimum internal temperature of 160^.
Yield: 6 servings.
QUICK AND EASY MEXICAN CHICKEN
QUICK AND EASY MEXICAN CHICKEN
4 skinless, boneless chicken breast
1 cup salsa
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1. Preheat oven to 375^.
2. Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink. (10-15 minutes).
3. Transfer meat to a 9x13-inch baking dish or casserole dish, top with salsa and cheese and bake at 375^ for 15-20 minutes or until cheese is bubbly and starts to turn brown. Serve over rice or buttered noodles.
4 skinless, boneless chicken breast
1 cup salsa
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1. Preheat oven to 375^.
2. Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink. (10-15 minutes).
3. Transfer meat to a 9x13-inch baking dish or casserole dish, top with salsa and cheese and bake at 375^ for 15-20 minutes or until cheese is bubbly and starts to turn brown. Serve over rice or buttered noodles.
Wednesday, October 21, 2009
CAMPBELL’S SLOW COOKER HEARTY BEEF AND BEAN CHILI
CAMPBELL’S SLOW COOKER HEARTY BEEF AND BEAN CHILI
1-1/2 lbs. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (10.75-oz.) can Campbell’s condensed tomato soup
1 (14.5-oz.) can diced tomatoes
2 (15-oz.) cans kidney beans, rinsed and drained
¼ cup chili powder
2 tsp. ground cumin
1. Cook the beef in a 12-inch skillet over medium-high heat until it’s well br5owned, stirring often. Pour off any fat.
2. Stir in the beef, onion, garlic, tomatoes, water, beans, chili powder, and cumin in a 3-1/2-quart slow cooker.
3. Cover and cook on LOW for 8-9 hours.
Yield: 6 servings.
1-1/2 lbs. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (10.75-oz.) can Campbell’s condensed tomato soup
1 (14.5-oz.) can diced tomatoes
2 (15-oz.) cans kidney beans, rinsed and drained
¼ cup chili powder
2 tsp. ground cumin
1. Cook the beef in a 12-inch skillet over medium-high heat until it’s well br5owned, stirring often. Pour off any fat.
2. Stir in the beef, onion, garlic, tomatoes, water, beans, chili powder, and cumin in a 3-1/2-quart slow cooker.
3. Cover and cook on LOW for 8-9 hours.
Yield: 6 servings.
TENDER ‘n’ TANGY RIBS
TENDER ‘n’ TANGY RIBS
¾ cup vinegar
½ cup ketchup
2 Tbsp. sugar
2 Tbsp. Worcestershire sauce
1 garlic clove, minced
1 tsp. ground mustard
1 tsp. paprika
½ tsp. salt
1/8 tsp. pepper
2 lbs. pork spareribs
1 Tbsp. vegetable oil
1. Combine the first 9 ingredients in a slow cooker.
2. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to slow cooker.
3. Cover and cook on LOW for 4-6 hours or until tender.
Yield: 2 servings.
¾ cup vinegar
½ cup ketchup
2 Tbsp. sugar
2 Tbsp. Worcestershire sauce
1 garlic clove, minced
1 tsp. ground mustard
1 tsp. paprika
½ tsp. salt
1/8 tsp. pepper
2 lbs. pork spareribs
1 Tbsp. vegetable oil
1. Combine the first 9 ingredients in a slow cooker.
2. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to slow cooker.
3. Cover and cook on LOW for 4-6 hours or until tender.
Yield: 2 servings.
HOME-STYLE RIBS “Crockpot”
HOME-STYLE RIBS
“Crockpot”
4 lbs. boneless pork spareribs cut into pieces
1 medium onion, thinly sliced
1 cup ketchup
½ cup water
¼ cup packed brown sugar
¼ cup cider vinegar
2 Tbsp. Worcestershire sauce
2 tsp. ground mustard
1-1/2 tsp. salt
1 tsp. paprika
Place half of the ribs in a slow cooker; top with half the onion. Repeat layers. Combine the remaining ingredients; pour over all. Cover and cook on LOW for 8-9 hours or until ribs are tender.
Yield: 6 servings.
“Crockpot”
4 lbs. boneless pork spareribs cut into pieces
1 medium onion, thinly sliced
1 cup ketchup
½ cup water
¼ cup packed brown sugar
¼ cup cider vinegar
2 Tbsp. Worcestershire sauce
2 tsp. ground mustard
1-1/2 tsp. salt
1 tsp. paprika
Place half of the ribs in a slow cooker; top with half the onion. Repeat layers. Combine the remaining ingredients; pour over all. Cover and cook on LOW for 8-9 hours or until ribs are tender.
Yield: 6 servings.
Monday, October 19, 2009
SWEET AND SAVORY RIBS
SWEET AND SAVORY RIBS
“ Let the slow cooker do the cooking”
1 large onion, sliced and separated into rings
2-1/2-lbs. boneless country-style pork ribs
1 (18-oz.) bottle barbecue sauce
1/3 cup maple syrup
¼ cup spicy brown mustard
½ tsp. salt
¼ tsp. pepper
Place onion in a 5-quart slow cooker. Top with the ribs. Combine the barbecue sauce, syrup, mustard, salt and pepper; pour over ribs. Cover and cook on LOW for 8-9 hours or until ribs are tender
Yield: 6 servings.
“ Let the slow cooker do the cooking”
1 large onion, sliced and separated into rings
2-1/2-lbs. boneless country-style pork ribs
1 (18-oz.) bottle barbecue sauce
1/3 cup maple syrup
¼ cup spicy brown mustard
½ tsp. salt
¼ tsp. pepper
Place onion in a 5-quart slow cooker. Top with the ribs. Combine the barbecue sauce, syrup, mustard, salt and pepper; pour over ribs. Cover and cook on LOW for 8-9 hours or until ribs are tender
Yield: 6 servings.
GROUND BEEF BAKED BEANS
GROUND BEEF BAKED BEANS
3 lbs. ground beef
4 cans (16-oz. each) pork and beans
2 cups ketchup
1 cup water
2 envelopes onion soup mix
¼ cup packed brown sugar
¼ cup ground mustard
½ cup molasses
1 tsp. white vinegar
1 tsp. garlic powder
½ tsp., ground cloves
In a Dutch oven, cook beef over medium heat until browned; drain, stir in remaining ingredients; heat through.
Transfer to greased 2-quart baking dish. Cover and bake at 400^ for 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.
Yield: 12 servings.
3 lbs. ground beef
4 cans (16-oz. each) pork and beans
2 cups ketchup
1 cup water
2 envelopes onion soup mix
¼ cup packed brown sugar
¼ cup ground mustard
½ cup molasses
1 tsp. white vinegar
1 tsp. garlic powder
½ tsp., ground cloves
In a Dutch oven, cook beef over medium heat until browned; drain, stir in remaining ingredients; heat through.
Transfer to greased 2-quart baking dish. Cover and bake at 400^ for 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.
Yield: 12 servings.
GOLDEN SWEET CORNBREAD
GOLDEN SWEET CORNBREAD
“If you like sweet cornbread, then this is for you”
1-cup all-purpose flour
1 cup yellow corn meal
2/3 cup white sugar
1 tsp. salt
3-1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1. Preheat the oven to 400^. Spray or lightly grease a 9-inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake into preheated oven for 20-25 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Yield: 12 servings.
“If you like sweet cornbread, then this is for you”
1-cup all-purpose flour
1 cup yellow corn meal
2/3 cup white sugar
1 tsp. salt
3-1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1. Preheat the oven to 400^. Spray or lightly grease a 9-inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake into preheated oven for 20-25 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Yield: 12 servings.
Sunday, October 18, 2009
TEXAS COLESLAW
TEXAS COLESLAW
1 cup mayonnaise
1 Tbsp. lime juice
1 Tbsp. ground cumin
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced
In a large bowl, whisk together the mayonnaise; lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onion and radishes and stir until well combined. Chill at least an hour before serving.
Yield: 8 servings.
1 cup mayonnaise
1 Tbsp. lime juice
1 Tbsp. ground cumin
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced
In a large bowl, whisk together the mayonnaise; lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onion and radishes and stir until well combined. Chill at least an hour before serving.
Yield: 8 servings.
Saturday, October 17, 2009
COFFEE-FLAVORED BEEF ROAST SLOW COOKER
COFFEE-FLAVORED BEEF ROAST
SLOW COOKER
6 medium red potatoes cut into wedges
6 medium carrots cut into 1-in. lengths
2 beef sirloin tip roast (2-3-lbs. each) 1 tsp. salt, divided
½ tsp. pepper, divided
2 tsp. canola oil
1 medium onion, halved and sliced
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1-1/2 cups brewed coffee
1 tsp. chili powder
3 Tbsp. cornstarch
¼ cup cold water
Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle beef with half the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker.
In the same skillet, sauté onions in the drippings for 2 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder, and remaining salt and pepper. Pour over meat. Cover and cook on LOW for 6-8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth, gradually stir into the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Yield: 8 servings.
SLOW COOKER
6 medium red potatoes cut into wedges
6 medium carrots cut into 1-in. lengths
2 beef sirloin tip roast (2-3-lbs. each) 1 tsp. salt, divided
½ tsp. pepper, divided
2 tsp. canola oil
1 medium onion, halved and sliced
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1-1/2 cups brewed coffee
1 tsp. chili powder
3 Tbsp. cornstarch
¼ cup cold water
Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle beef with half the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker.
In the same skillet, sauté onions in the drippings for 2 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder, and remaining salt and pepper. Pour over meat. Cover and cook on LOW for 6-8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth, gradually stir into the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Yield: 8 servings.
STUFFED MUSHROOMS with SWISS CHEESE
STUFFED MUSHROOMS with SWISS CHEESE
12 large fresh mushrooms
5 Tbsp. butter, melted
Salt and pepper to taste
¼ cup butter
½ cup chopped onions
1 Tbsp. all-purpose flour
½ cup heavy cream
¼ cup chopped fresh parsley
½ cup shredded Swiss cheese
1. Preheat oven to 350^. Lightly grease a 9x13-inch baking dish
2. Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 Tbsp. melted butter, and salt and pepper to taste.
3. Melt ¼ cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smith. Remove from heat. Mix in parsley.
4. Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
5. Bake 15 to 20 minutes in the preheated oven, or until lightly browned.
Yield: 12 servings.
12 large fresh mushrooms
5 Tbsp. butter, melted
Salt and pepper to taste
¼ cup butter
½ cup chopped onions
1 Tbsp. all-purpose flour
½ cup heavy cream
¼ cup chopped fresh parsley
½ cup shredded Swiss cheese
1. Preheat oven to 350^. Lightly grease a 9x13-inch baking dish
2. Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 Tbsp. melted butter, and salt and pepper to taste.
3. Melt ¼ cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smith. Remove from heat. Mix in parsley.
4. Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
5. Bake 15 to 20 minutes in the preheated oven, or until lightly browned.
Yield: 12 servings.
SAVORY CRAB STUFFED MUSHROOMS
SAVORY CRAB STUFFED MUSHROOMS
3 Tbsp. butter, melted
24 fresh mushrooms
2 Tbsp. butter
2 Tbsp. minced green onions
1 tsp. lemon juice
1 cup diced cooked crabmeat
½ cup soft bread crumbs
1 egg, beaten
½ tsp. dried dill weed
¾ shredded Monterey Jack cheese, divided
¼ cup white wine
1. Preheat oven to 400^. Prepare an 9x13-inch baking dish with 3 Tbsp. butter.
2. Remove stems from mushrooms. Set aside caps. Finely chop stems.
3. Melt 2 Tbsp. butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir until lemon juice, crabmeat, soft breadcrumbs, eggs, dill weed, and ¼ cup Monterey Jack cheese. Thoroughly blend the mixture.
4. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter, Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
5. Bake uncovered in the preheated oven 15-20 minutes, until cheese is melted and lightly browned. Serve warm.
Yield: 8 servings.
3 Tbsp. butter, melted
24 fresh mushrooms
2 Tbsp. butter
2 Tbsp. minced green onions
1 tsp. lemon juice
1 cup diced cooked crabmeat
½ cup soft bread crumbs
1 egg, beaten
½ tsp. dried dill weed
¾ shredded Monterey Jack cheese, divided
¼ cup white wine
1. Preheat oven to 400^. Prepare an 9x13-inch baking dish with 3 Tbsp. butter.
2. Remove stems from mushrooms. Set aside caps. Finely chop stems.
3. Melt 2 Tbsp. butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir until lemon juice, crabmeat, soft breadcrumbs, eggs, dill weed, and ¼ cup Monterey Jack cheese. Thoroughly blend the mixture.
4. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter, Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
5. Bake uncovered in the preheated oven 15-20 minutes, until cheese is melted and lightly browned. Serve warm.
Yield: 8 servings.
SEATTLE FIRE STATION 25 MEATLOAF
SEATTLE FIRE STATION 25 MEATLOAF
1 lb. bacon, cut into 1-inch pieces
2 onions, chopped
5 lbs. ground beef
5 lbs. spicy ground pork sausage
3 (10-oz. each packages frozen chopped spinach, thawed,
drained and squeezed dry
3 4-oz. each) cans sliced black olives, drained
3 cups pistachio nuts, chopped
1 cup ketchup
2 eggs
1 (1.25-oz.) packet meatloaf seasoning mix
1 lb. pepper Jack cheese, cubed
½ cup ketchup or as needed
1. Preheat the oven to 350^.
2. Place bacon in a large deep skillet over medium-high heat. Add onions, and cook stirring frequently, until bacon is crisp and onions are transparent. Drain off excess grease, and set aside to cool.
3. In a large bowl, mix together ground beef, pork sausage, bacon and onions, spinach, olives, pistachio nuts, 1-cup ketchup, eggs and meatloaf seasoning until well blended. Pat meat into a loaf shape, and place in a large baking pan. A roasting pan will work well. Poke cheese cubes in top of loaf so they are completely covered. Brush remaining ketchup over the top.
4. Bake for 1-1/2 hours in the preheated oven, or until the internal temperature of the loaf is 180^.
Yield: 16 servings.
1 lb. bacon, cut into 1-inch pieces
2 onions, chopped
5 lbs. ground beef
5 lbs. spicy ground pork sausage
3 (10-oz. each packages frozen chopped spinach, thawed,
drained and squeezed dry
3 4-oz. each) cans sliced black olives, drained
3 cups pistachio nuts, chopped
1 cup ketchup
2 eggs
1 (1.25-oz.) packet meatloaf seasoning mix
1 lb. pepper Jack cheese, cubed
½ cup ketchup or as needed
1. Preheat the oven to 350^.
2. Place bacon in a large deep skillet over medium-high heat. Add onions, and cook stirring frequently, until bacon is crisp and onions are transparent. Drain off excess grease, and set aside to cool.
3. In a large bowl, mix together ground beef, pork sausage, bacon and onions, spinach, olives, pistachio nuts, 1-cup ketchup, eggs and meatloaf seasoning until well blended. Pat meat into a loaf shape, and place in a large baking pan. A roasting pan will work well. Poke cheese cubes in top of loaf so they are completely covered. Brush remaining ketchup over the top.
4. Bake for 1-1/2 hours in the preheated oven, or until the internal temperature of the loaf is 180^.
Yield: 16 servings.
PAN ROASTED PORK TENDERLOIN with a BLUE CHEESE and OLIVE STUFFING
PAN ROASTED PORK TENDERLOIN with a
BLUE CHEESE and OLIVE STUFFING
3 lbs. whole pork tenderloin
Kosher salt and fresh cracked pepper to taste
1 cup olive tapenade
½ cup crumbled blue cheese
3 Tbsp. minced fresh thyme
4 Tbsp. canola oil, divided
½ cup all-purpose flour
3 shallots, minced
1 cup dry white wine
4 tsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. lemon juice
6 Tbsp. cold unsalted butter cut into pieces
2 Tbsp. minced parsley
1. Preheat oven to 400^.
2. Make a lengthwise cut in each tenderloin about ¾ of the way through. Open each tenderloin, creating a rectangular shape, and place each between 2 sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about a ½ to ½ inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
3. Spread tapenade on 2/3 of each tenderloin sheet, leaving about ½ inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Staring on the side with the stuffing, roll the meat firmly toward the side without the stuffing; be careful not to roll so tight that you squeeze the stuffing out. Use toothpicks or butcher twine to secure each roll.
4. Heat 3 Tbsp. canola oil in a large ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloin in hot oil until golden brown on all sides, about 6 minutes.
5. Roast in preheated oven to an internal temperature of 160^, 20-22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
6. Return skillet to stove over medium-high heat, Heat remaining 1 Tbsp. canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
7. To serve, remove toothpicks or twine from the pork, and slice into ½ inch medallions. Serve the pork slices ladled with sauce.
Yield: 8 servings.
BLUE CHEESE and OLIVE STUFFING
3 lbs. whole pork tenderloin
Kosher salt and fresh cracked pepper to taste
1 cup olive tapenade
½ cup crumbled blue cheese
3 Tbsp. minced fresh thyme
4 Tbsp. canola oil, divided
½ cup all-purpose flour
3 shallots, minced
1 cup dry white wine
4 tsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. lemon juice
6 Tbsp. cold unsalted butter cut into pieces
2 Tbsp. minced parsley
1. Preheat oven to 400^.
2. Make a lengthwise cut in each tenderloin about ¾ of the way through. Open each tenderloin, creating a rectangular shape, and place each between 2 sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about a ½ to ½ inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
3. Spread tapenade on 2/3 of each tenderloin sheet, leaving about ½ inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Staring on the side with the stuffing, roll the meat firmly toward the side without the stuffing; be careful not to roll so tight that you squeeze the stuffing out. Use toothpicks or butcher twine to secure each roll.
4. Heat 3 Tbsp. canola oil in a large ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloin in hot oil until golden brown on all sides, about 6 minutes.
5. Roast in preheated oven to an internal temperature of 160^, 20-22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
6. Return skillet to stove over medium-high heat, Heat remaining 1 Tbsp. canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
7. To serve, remove toothpicks or twine from the pork, and slice into ½ inch medallions. Serve the pork slices ladled with sauce.
Yield: 8 servings.
CREAMY CHOCOLATE CUPCAKES
CREAMY CHOCOLATE CUPCAKES
1-1/2 cups all-purpose flour
1 cup sugar
¼ tsp. baking cocoa
1 tsp. baking soda
½ tsp. salt
2 eggs, lightly beaten
¾ cups water
1/3 cup vegetable oil
1 Tbsp. vinegar
1 tsp. vanilla extract
FILLING:
1 (8-oz.) package cream cheese, softened
1/3 cup sugar
1 egg, lightly beaten
1/8 tsp. salt
1-cup semisweet chocolate chips
1 cup chopped walnuts
1. In a large mixing bowl, combine the dry ingredients. Add the eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups.
2. For filling, beat cream cheese and sugar in another mixing bowl. Add egg and salt; mix well. . Fold in chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts. Bake at 350^ for 25-30 minutes.
Yield: 18 servings.
1-1/2 cups all-purpose flour
1 cup sugar
¼ tsp. baking cocoa
1 tsp. baking soda
½ tsp. salt
2 eggs, lightly beaten
¾ cups water
1/3 cup vegetable oil
1 Tbsp. vinegar
1 tsp. vanilla extract
FILLING:
1 (8-oz.) package cream cheese, softened
1/3 cup sugar
1 egg, lightly beaten
1/8 tsp. salt
1-cup semisweet chocolate chips
1 cup chopped walnuts
1. In a large mixing bowl, combine the dry ingredients. Add the eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups.
2. For filling, beat cream cheese and sugar in another mixing bowl. Add egg and salt; mix well. . Fold in chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts. Bake at 350^ for 25-30 minutes.
Yield: 18 servings.
CHOCOLATE CHERRY CUPCAKES
CHOCOLATE CHERRY CUPCAKES
1 (18.25-oz.) package chocolate cake mix
1-1/3 cups water
½ cup vegetable oil
3 eggs
1 (21-oz.) can cherry pie filling
1 (16-oz.) can vanilla frosting
1. In a mixing bowl, combine cake mix, water, oil and eggs; mix well. Spoon batter by ¼ cupfuls into paper-lined muffin cups. Spoon a rounded teaspoon of pie filing onto the center of each cupcake. Set remaining pie filling aside. Bake at 350^ for 20-25 minutes or until a toothpick inserted on an angle toward the center comes out clean. Remove to a wire rack to cool completely. Frost cupcakes; top with one cherry from pie filling. Serve additional cupcakes or refrigerate or another use.
Yield: 24 servings.
1 (18.25-oz.) package chocolate cake mix
1-1/3 cups water
½ cup vegetable oil
3 eggs
1 (21-oz.) can cherry pie filling
1 (16-oz.) can vanilla frosting
1. In a mixing bowl, combine cake mix, water, oil and eggs; mix well. Spoon batter by ¼ cupfuls into paper-lined muffin cups. Spoon a rounded teaspoon of pie filing onto the center of each cupcake. Set remaining pie filling aside. Bake at 350^ for 20-25 minutes or until a toothpick inserted on an angle toward the center comes out clean. Remove to a wire rack to cool completely. Frost cupcakes; top with one cherry from pie filling. Serve additional cupcakes or refrigerate or another use.
Yield: 24 servings.
MEATY THICK MAN CHILI
MEATY THICK MAN CHILI
5-lbs. lean ground beef
2 (10-oz.) cans tomato sauce
1 (15-oz.) can kidney beans, rinsed and drained
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped
¾ cup chili powder
1 cup water
Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.
Yield: 12 servings
5-lbs. lean ground beef
2 (10-oz.) cans tomato sauce
1 (15-oz.) can kidney beans, rinsed and drained
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped
¾ cup chili powder
1 cup water
Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.
Yield: 12 servings
ROASTED RED PEPPER VINAIGRETTE
ROASTED RED PEPPER VINAIGRETTE
3 large red peppers
½ cup olive oil 1/4 cup red wine vinegar
2 Tbsp., mayonnaise
3 cloves garlic, crushed
½ tsp. dried basil
salt and pepper to taste
1. Preheat oven to 450^.
2. Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skin turn’s black.
3. Remove from oven and set aside to cool. Remove stems and skins.
4. Place peppers, oil vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in a blender; process until smooth. Refrigerate until ready to use.
Yield: 6 servings.
3 large red peppers
½ cup olive oil 1/4 cup red wine vinegar
2 Tbsp., mayonnaise
3 cloves garlic, crushed
½ tsp. dried basil
salt and pepper to taste
1. Preheat oven to 450^.
2. Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skin turn’s black.
3. Remove from oven and set aside to cool. Remove stems and skins.
4. Place peppers, oil vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in a blender; process until smooth. Refrigerate until ready to use.
Yield: 6 servings.
SAVORY PORK STEW
SAVORY PORK STEW
1 Tbsp. extra virgin olive oil
2 lbs. cubed pork stew meat
salt to taste
garlic powder to taste
ground black pepper to taste
2 Tbsp. cornstarch, or as needed
8 red potatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, diced
1 (11-oz.) can whole kernel corn
1 (10.75-oz.) can cream mushroom soup 1-1/4 cups milk
1 (14-oz.) can beef broth
1 Tbsp. Italian seasoning
1. Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper and garlic powder, and lightly coat with cornstarch. Place pork in skillet, and cook until lightly browned but not done. Transfer to a slow cooker, Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
2. In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
3. Cover, and cook 1 hour on HIGH. Reduce heat to LOW, and continue cooking at least 1 hour.
Yield: 8 servings.
1 Tbsp. extra virgin olive oil
2 lbs. cubed pork stew meat
salt to taste
garlic powder to taste
ground black pepper to taste
2 Tbsp. cornstarch, or as needed
8 red potatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, diced
1 (11-oz.) can whole kernel corn
1 (10.75-oz.) can cream mushroom soup 1-1/4 cups milk
1 (14-oz.) can beef broth
1 Tbsp. Italian seasoning
1. Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper and garlic powder, and lightly coat with cornstarch. Place pork in skillet, and cook until lightly browned but not done. Transfer to a slow cooker, Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
2. In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
3. Cover, and cook 1 hour on HIGH. Reduce heat to LOW, and continue cooking at least 1 hour.
Yield: 8 servings.
OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
OATMEAL CRANBERRY WHITE CHOCOLATE
CHUNK COOKIES
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1-1/2 cups old fashion oats
1-1/2 cups flour
1 tsp. baking soda
½ tsp. salt
1 (6-oz.) package Ocean Spray Craisins
Original Died Cranberries
2/3 cup white chocolate chunks or chips
Preheat oven to 375^. Using an electric mixer beat butter or margarine and sugar in a medium in a mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter5 mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Yield: Approximately 2-1/2 dozen.
CHUNK COOKIES
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1-1/2 cups old fashion oats
1-1/2 cups flour
1 tsp. baking soda
½ tsp. salt
1 (6-oz.) package Ocean Spray Craisins
Original Died Cranberries
2/3 cup white chocolate chunks or chips
Preheat oven to 375^. Using an electric mixer beat butter or margarine and sugar in a medium in a mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter5 mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Yield: Approximately 2-1/2 dozen.
CHINESE PORK RIBS
CHINESE PORK RIBS
¼ cup soy sauce
1/3 cup orange marmalade
3 tablespoons ketchup
2 garlic cloves minced
3 lbs. bone-in country style pork ribs
In a bowl combine the soy sauce, marmalade, ketchup and garlic. Pour half into a slow cooker. Top with ribs, drizzle with remaining sauce. Cover and cook on LOW for6 hours or until tender. Thicken cooking juices if desired.
Yield: 6 servings.
¼ cup soy sauce
1/3 cup orange marmalade
3 tablespoons ketchup
2 garlic cloves minced
3 lbs. bone-in country style pork ribs
In a bowl combine the soy sauce, marmalade, ketchup and garlic. Pour half into a slow cooker. Top with ribs, drizzle with remaining sauce. Cover and cook on LOW for6 hours or until tender. Thicken cooking juices if desired.
Yield: 6 servings.
MOMMA’S MAGNIFICENT MEATLOAF
MOMMA’S MAGNIFICENT MEATLOAF
1 lb. ground beef
1 (12-oz.) package bulk pork breakfast sausage
6 fresh mushrooms, chopped
1 red onion, chopped
2 Tbsp. barbecue sauce
2 tsp. Worcestershire sauce
1 egg
½ cup instant oatmeal
1 tsp. garlic powder
¼ tsp. ground black pepper
1 cup shredded Cheddar cheese
4 strips bacon
1. Preheat oven to 375^.
2. Mix the ground beef, sausage, mushrooms, onion, barbecue sauce, Worcestershire sauce, egg, oatmeal, garlic powder, pepper and Cheddar cheese together in a large bowl until evenly mixed. Form into a loaf and place in a 9x13-inch-baking dish. Lie the bacon strips across the top of the meatloaf.
3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant read thermometer inserted into the center should read at least 160^.
Yield: 8 servings.
1 lb. ground beef
1 (12-oz.) package bulk pork breakfast sausage
6 fresh mushrooms, chopped
1 red onion, chopped
2 Tbsp. barbecue sauce
2 tsp. Worcestershire sauce
1 egg
½ cup instant oatmeal
1 tsp. garlic powder
¼ tsp. ground black pepper
1 cup shredded Cheddar cheese
4 strips bacon
1. Preheat oven to 375^.
2. Mix the ground beef, sausage, mushrooms, onion, barbecue sauce, Worcestershire sauce, egg, oatmeal, garlic powder, pepper and Cheddar cheese together in a large bowl until evenly mixed. Form into a loaf and place in a 9x13-inch-baking dish. Lie the bacon strips across the top of the meatloaf.
3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant read thermometer inserted into the center should read at least 160^.
Yield: 8 servings.
MEXICAN LAYERED DIP
MEXICAN LAYERED DIP
1 (16-oz.) can refried beans
1 (1.25-oz.) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
½ cup chopped green onions
¼ cup black olives
Spread refried beans in the bottom of a (1-quart) shallow edged serving dish. Sprinkle the seasoning packet over the beans. Later the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. . Sprinkle the entire layered dip with Cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.
Yield: 10 servings.
1 (16-oz.) can refried beans
1 (1.25-oz.) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
½ cup chopped green onions
¼ cup black olives
Spread refried beans in the bottom of a (1-quart) shallow edged serving dish. Sprinkle the seasoning packet over the beans. Later the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. . Sprinkle the entire layered dip with Cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.
Yield: 10 servings.
CRAB STUFFED MUSHROOMS III
CRAB STUFFED MUSHROOMS III
60 mushrooms
1 lemon, juiced
1 quart water
½ cup chopped onions
½ cup chopped celery
1 Tbsp. sour cream
½ cup cream cheese, softened
2 Tbsp. dry breadcrumbs
1 tsp. lemon juice
1/8 tsp. garlic powder
¼ tsp. salt
¾ cup crabmeat
2 Tbsp. paprika
1. Preheat oven to 350^.
2. Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
3. In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
4. Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, breadcrumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
5. Fill the mushroom caps with blended mixture. Top each cap with a dash of paprika.
6. Bake in the preheated oven 7 to 10 minutes, until lightly brown.
Yield: 20 servings.
60 mushrooms
1 lemon, juiced
1 quart water
½ cup chopped onions
½ cup chopped celery
1 Tbsp. sour cream
½ cup cream cheese, softened
2 Tbsp. dry breadcrumbs
1 tsp. lemon juice
1/8 tsp. garlic powder
¼ tsp. salt
¾ cup crabmeat
2 Tbsp. paprika
1. Preheat oven to 350^.
2. Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
3. In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
4. Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, breadcrumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
5. Fill the mushroom caps with blended mixture. Top each cap with a dash of paprika.
6. Bake in the preheated oven 7 to 10 minutes, until lightly brown.
Yield: 20 servings.
ORANGE CREAM COOKIE MIX
ORANGE CREAM COOKIE MIX
½ cup orange-flavored drink mix (e.g. Tang)
¾ cup white sugar
1-1/2 cups vanilla baking chips 1-3/4 cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
1. Combine the flour with the baking soda and baking powder.
2. Starting with the Tang, then sugar, vanilla chips and ending with the flour mixture. Layer the ingredients in a clean glass wide mouth quart sized jar. Place each layer firmly in place before adding the next.
3. Attach a recipe card with the following instructions to the jar. Orange Cream Cookies
Yield 2-1/2 dozen
1. Preheat oven to 375^.
2. Empty contents into a large mixing bowl. Add ½ cup softened butter, 1 egg slightly beaten and teaspoon vanilla extract. Mix until completely blended.
3. Roll heaping tablespoons into balls. Place 2 inches apart on a lightly greased baking sheet.
4. Bake at 375^ for 12-14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire rack to cool completely
Yield: 30 cookies.
½ cup orange-flavored drink mix (e.g. Tang)
¾ cup white sugar
1-1/2 cups vanilla baking chips 1-3/4 cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
1. Combine the flour with the baking soda and baking powder.
2. Starting with the Tang, then sugar, vanilla chips and ending with the flour mixture. Layer the ingredients in a clean glass wide mouth quart sized jar. Place each layer firmly in place before adding the next.
3. Attach a recipe card with the following instructions to the jar. Orange Cream Cookies
Yield 2-1/2 dozen
1. Preheat oven to 375^.
2. Empty contents into a large mixing bowl. Add ½ cup softened butter, 1 egg slightly beaten and teaspoon vanilla extract. Mix until completely blended.
3. Roll heaping tablespoons into balls. Place 2 inches apart on a lightly greased baking sheet.
4. Bake at 375^ for 12-14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire rack to cool completely
Yield: 30 cookies.
EASY CHICKEN and CHEESE ENCHILLADAS
EASY CHICKEN and CHEESE ENCHILLADAS
1 can (10-3/4-oz.) condensed cream of chicken soup
½ cup sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
½ cup shredded Monterey jack cheese
6 floured tortillas, 6-inch, warmed
1 small tomato, chopped (about ½ cup)
1 green onion, sliced (about 1/2 cup)
Heat oven to 350^, Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1-cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the other tortillas and place seam- side up in a 2-qt. shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onions.
Tip: Stir ½ cup canned black beans, drained and minced, into the chicken mixture before filling the tortillas.
Yield: Serves 6.
1 can (10-3/4-oz.) condensed cream of chicken soup
½ cup sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
½ cup shredded Monterey jack cheese
6 floured tortillas, 6-inch, warmed
1 small tomato, chopped (about ½ cup)
1 green onion, sliced (about 1/2 cup)
Heat oven to 350^, Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1-cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the other tortillas and place seam- side up in a 2-qt. shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onions.
Tip: Stir ½ cup canned black beans, drained and minced, into the chicken mixture before filling the tortillas.
Yield: Serves 6.
HOT APPLE CIDER
HOT APPLE CIDER
“Calls for fresh apple cider and pure maple sugar”
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel cut into strips
1 lemon peel cut into strips
1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
2. Place the cinnamon sticks, cloves, allspice, orange peel and lemon peel in the center of a washed square of cheesecloth, fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3. Place the saucepan over moderate heat for 5 t0 10 minutes, or until the cider is very hot and not boiling.
4. Remove the cider from the heat. Discard the bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
Yield: 6 servings.
“Calls for fresh apple cider and pure maple sugar”
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel cut into strips
1 lemon peel cut into strips
1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
2. Place the cinnamon sticks, cloves, allspice, orange peel and lemon peel in the center of a washed square of cheesecloth, fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3. Place the saucepan over moderate heat for 5 t0 10 minutes, or until the cider is very hot and not boiling.
4. Remove the cider from the heat. Discard the bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
Yield: 6 servings.
LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE
LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE
2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12-oz.)
1 can (4.5-oz.) chopped green chilies, undrained
¾ cup sour cream
1 package (11-oz.) flour tortillas for Burritos, 8 (8-inch)
1 can refried beans
1 can enchilada sauce
4 green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4-cup)
1. Heat oven to 350^. Spray 13x9-inch (3-qt.) glass baking dish with cooking spray. In medium bowl, mix chicken, 1-1/2 cups cheese, the chilies and sour cream.
2. Layer 3 tortillas in baking dish, overlapping as necessary and place slightly up the sides of dish (cut third tortillas in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1-1/2 cups cheese.
3. Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomatoes.
Yield: 8 servings.
Do-ahead
Make this casserole up to 8 hours in advance, then cover and refrigerate until its time to bake it.
2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12-oz.)
1 can (4.5-oz.) chopped green chilies, undrained
¾ cup sour cream
1 package (11-oz.) flour tortillas for Burritos, 8 (8-inch)
1 can refried beans
1 can enchilada sauce
4 green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4-cup)
1. Heat oven to 350^. Spray 13x9-inch (3-qt.) glass baking dish with cooking spray. In medium bowl, mix chicken, 1-1/2 cups cheese, the chilies and sour cream.
2. Layer 3 tortillas in baking dish, overlapping as necessary and place slightly up the sides of dish (cut third tortillas in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1-1/2 cups cheese.
3. Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomatoes.
Yield: 8 servings.
Do-ahead
Make this casserole up to 8 hours in advance, then cover and refrigerate until its time to bake it.
MAUREEN’S BAKED BEANS
MAUREEN’S BAKED BEANS
1 (15-oz.) can green beans, drained
1 (14.5-oz.) can waxed beans, drained
1 (15.5-oz.) can butter beans, drained
1 (15-oz.) can kidney beans, drained
1 (16-oz.) can baked beans with pork
1 Tbsp. mustard powder
¾ cup packed brown sugar
1 Tbsp. chili powder
1 tsp. Worcestershire sauce
1 (15-oz.) can tomato sauce
1 (10.75-oz.) can condensed tomato soup
1 (16-oz, package ground pork breakfast sausage
2 medium onions, chopped
2 cloves garlic, crushed
1. Preheat oven to 300^.
2. In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
3. Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Sauté the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
4. Bake covered for 3-5 hours in the preheated oven, removing the lid for the final 45 minutes.
Yield: 20 servings.
1 (15-oz.) can green beans, drained
1 (14.5-oz.) can waxed beans, drained
1 (15.5-oz.) can butter beans, drained
1 (15-oz.) can kidney beans, drained
1 (16-oz.) can baked beans with pork
1 Tbsp. mustard powder
¾ cup packed brown sugar
1 Tbsp. chili powder
1 tsp. Worcestershire sauce
1 (15-oz.) can tomato sauce
1 (10.75-oz.) can condensed tomato soup
1 (16-oz, package ground pork breakfast sausage
2 medium onions, chopped
2 cloves garlic, crushed
1. Preheat oven to 300^.
2. In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
3. Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Sauté the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
4. Bake covered for 3-5 hours in the preheated oven, removing the lid for the final 45 minutes.
Yield: 20 servings.
BLUE CARACO MARGARITA
BLUE CARACO MARGARITA
1-oz. tequila
¾-oz. Blue Caraco
¼-oz. lime juice
sweet and sour mix to fill
salt rim of glass
fill glass with ice
fill a shaker with ice as well and add to tequila, blue caraco, lime, lime juice and fill with sweet and sour, shake and strain into the glass of ice, for mixed just use the blender to blend the ice and ingredients together and pour into s salted glass without ice.
1-oz. tequila
¾-oz. Blue Caraco
¼-oz. lime juice
sweet and sour mix to fill
salt rim of glass
fill glass with ice
fill a shaker with ice as well and add to tequila, blue caraco, lime, lime juice and fill with sweet and sour, shake and strain into the glass of ice, for mixed just use the blender to blend the ice and ingredients together and pour into s salted glass without ice.
Saturday, September 26, 2009
COFFEE-FLAVORED BEEF ROAST SLOW COOK
COFFEE-FLAVORED BEEF ROAST
SLOW COOKER
6 medium red potatoes cut into wedges
6 medium carrots cut into 1-in. lengths
2 beef sirloin tip roast (2-3-lbs. each) 1 tsp. salt, divided
½ tsp. pepper, divided
2 tsp. canola oil
1 medium onion, halved and sliced
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1-1/2 cups brewed coffee
1 tsp. chili powder
3 Tbsp. cornstarch
¼ cup cold water
Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle beef with half the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker.
In the same skillet, sauté onions in the drippings for 2 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder, and remaining salt and pepper. Pour over meat. Cover and cook on LOW for 6-8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth, gradually stir into the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Yield: 8 servings.
SLOW COOKER
6 medium red potatoes cut into wedges
6 medium carrots cut into 1-in. lengths
2 beef sirloin tip roast (2-3-lbs. each) 1 tsp. salt, divided
½ tsp. pepper, divided
2 tsp. canola oil
1 medium onion, halved and sliced
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1-1/2 cups brewed coffee
1 tsp. chili powder
3 Tbsp. cornstarch
¼ cup cold water
Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle beef with half the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker.
In the same skillet, sauté onions in the drippings for 2 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder, and remaining salt and pepper. Pour over meat. Cover and cook on LOW for 6-8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth, gradually stir into the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Yield: 8 servings.
MOIST AND TENDER TURKEY BREAST
MOIST AND TENDER TURKEY BREAST
1 bone-in turkey breasts (6 to 7 lbs.)
4 fresh rosemary sprigs
4 garlic cloves, peeled
1 Tbsp. brown sugar
½-tsp. coarsely ground pepper
¼ tsp. salt
Place turkey in a 6-qt. slow cooker. Place rosemary and garlic around turkey. Combine the brown sugar, pepper and salt, sprinkle over turkey. Cover and cook on LOW 4 to 6 hours or until turkey is tender.
Yield: About 8 cups.
1 bone-in turkey breasts (6 to 7 lbs.)
4 fresh rosemary sprigs
4 garlic cloves, peeled
1 Tbsp. brown sugar
½-tsp. coarsely ground pepper
¼ tsp. salt
Place turkey in a 6-qt. slow cooker. Place rosemary and garlic around turkey. Combine the brown sugar, pepper and salt, sprinkle over turkey. Cover and cook on LOW 4 to 6 hours or until turkey is tender.
Yield: About 8 cups.
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