MINIATURE CHOCOLATE ECLAIRS
1 (3.5-oz.) package non-instant chocolate pudding mix
2 cups milk
½ cup butter
1 cup water
1/8 tsp. salt
1 cup all-purpose flour
4 eggs
2 Tbsp. butter
2-oz. semisweet chocolate, chopped
1 cup confectioners’ sugar
2 Tbsp. milk 1 tsp. vanilla extract
1. Prepare pudding with milk according to package directions. Chill one hour in refrigerator.
2. Preheat oven to 400^. Grease baking sheet.
3. In a heavy saucepan, combine ½ cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, and let rest 5 minutes. Then beat in eggs, one at a time, until well combined.
4. Drop dough into 12 even mounds on baking sheet. Spread each mound into a 4x12 rectangle.
5. Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one- inch slit in the side of each éclair. Reduce heat to 375^. Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.
6. Prepare icing while eclairs are cooling. Heat 2 Tbsp. butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners’ sugar, 2 Tbsp. milk and vanilla. Set aside.
7. To assemble: Slice each eclair in half lengthwise. Spoon about about 1 Tbsp. chocolate pudding into the bottom half of each. Replace tops and frost with chocolate icing. Chill until serving.
Yield: 12 servings.
Sunday, May 31, 2009
CHICKEN TORTILLA SOUP V
CHICKEN TORTILLA SOUP V
1-2 boneless skinless chicken breast
1 (14-oz.) can fat free chicken broth
¾ cup Quaker quick barley
1-1/2 to 2 Tbsp. ground cumin
1 (16-oz.) can refried beans
1 915-1/2-oz.) navy beans
1 (15-1/2-oz.) black beans
1 (15-1/2-oz.) kidney beans
1 915-1/2-oz.) great northern beans
1 (15-0z.) can Mexican chili beans
1 (15-1/4-oz.) can whole kernel corn, Drained
1 (15-oz.) cans water (use empty bean can)
2 tsp. salt
FOR TOPPING
jalapeno peppers, cut into rounds
shredded Cheddar cheese
shredded mozzarella or shredded Monterey Jack cheese
homemade corn tortillas (or store bought)
DIRECTIONS
1. Cut up chicken breast
2. In a large soup kettle put can of fat-free chicken broth in the pot with chicken.
3. Add barley and cumin.
4. Cook on medium heat until chicken is done and tender.
5. Add all remaining ingredients.
6. Bring to a boil, then turn down to simmer.
7. Simmer on low about 15 minutes.
8. To serve, put soup in bowl; stir in a couple pepper rounds. Top with 1 Tbsp. of Cheddar cheese, 1 Tbsp. mozzarella or jack cheese and top with tortilla chips.
9. HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray.
10. Then salt with popcorn salt or whatever fine ground salt you have. Cut tortillas in ½-inch wide strips and arrange in 1 layer at a time on baking sheet.
11. Bake at 400^ till lightly browned; break up in your soup and enjoy.
Yield: 12 servings.
1-2 boneless skinless chicken breast
1 (14-oz.) can fat free chicken broth
¾ cup Quaker quick barley
1-1/2 to 2 Tbsp. ground cumin
1 (16-oz.) can refried beans
1 915-1/2-oz.) navy beans
1 (15-1/2-oz.) black beans
1 (15-1/2-oz.) kidney beans
1 915-1/2-oz.) great northern beans
1 (15-0z.) can Mexican chili beans
1 (15-1/4-oz.) can whole kernel corn, Drained
1 (15-oz.) cans water (use empty bean can)
2 tsp. salt
FOR TOPPING
jalapeno peppers, cut into rounds
shredded Cheddar cheese
shredded mozzarella or shredded Monterey Jack cheese
homemade corn tortillas (or store bought)
DIRECTIONS
1. Cut up chicken breast
2. In a large soup kettle put can of fat-free chicken broth in the pot with chicken.
3. Add barley and cumin.
4. Cook on medium heat until chicken is done and tender.
5. Add all remaining ingredients.
6. Bring to a boil, then turn down to simmer.
7. Simmer on low about 15 minutes.
8. To serve, put soup in bowl; stir in a couple pepper rounds. Top with 1 Tbsp. of Cheddar cheese, 1 Tbsp. mozzarella or jack cheese and top with tortilla chips.
9. HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray.
10. Then salt with popcorn salt or whatever fine ground salt you have. Cut tortillas in ½-inch wide strips and arrange in 1 layer at a time on baking sheet.
11. Bake at 400^ till lightly browned; break up in your soup and enjoy.
Yield: 12 servings.
MIMI’S GIANT WHOLE-WHEAT
MIMI’S GIANT WHOLE-WHEAT
BANANA-STRAWBERRY MUFFINS
2 eggs
½ cup unsweetened applesauce
¼ cup vegetable oil
¾ cup packed brown sugar
1 tsp. vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 tsp. baking soda
1 Tbsp. cinnamon
1 cup frozen slice strawberries
1. Preheat the oven to 375^. Grease 12 large muffin cups, or with paper liners.
2. In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla, and bananas. Combine the flour, baking soda and cinnamon; stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
3. Bake for 20 minutes in the preheated oven or until the tops of the muffins spring back when pressed lightly. Cool before removing from muffin tins.
Yield: 12 servings.
BANANA-STRAWBERRY MUFFINS
2 eggs
½ cup unsweetened applesauce
¼ cup vegetable oil
¾ cup packed brown sugar
1 tsp. vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 tsp. baking soda
1 Tbsp. cinnamon
1 cup frozen slice strawberries
1. Preheat the oven to 375^. Grease 12 large muffin cups, or with paper liners.
2. In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla, and bananas. Combine the flour, baking soda and cinnamon; stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
3. Bake for 20 minutes in the preheated oven or until the tops of the muffins spring back when pressed lightly. Cool before removing from muffin tins.
Yield: 12 servings.
Friday, May 29, 2009
GRILLED RED PEPPER SHRIMP
GRILLED RED PEPPER SHRIMP
2 shrimp, peeled and deveined
¾ cup olive oil
4-6 garlic cloves, minced
1 Tbsp. lemon juice
1 Tbsp. hot pepper sauce
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes, optional
Skewers
Combine marinade ingredients into a large bowl. Add shrimp, toss to coat, cover and place in refrigerator for 2-4 hours. Preheat grill for medium heat. Remove from bowl, reserving marinade. Thread 4-6 shrimp onto each skewer and place on the grill. Cook for 3 minutes per side, while brushing with reserved marinade, When fully cooked, remove from heat and serve.
2 shrimp, peeled and deveined
¾ cup olive oil
4-6 garlic cloves, minced
1 Tbsp. lemon juice
1 Tbsp. hot pepper sauce
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes, optional
Skewers
Combine marinade ingredients into a large bowl. Add shrimp, toss to coat, cover and place in refrigerator for 2-4 hours. Preheat grill for medium heat. Remove from bowl, reserving marinade. Thread 4-6 shrimp onto each skewer and place on the grill. Cook for 3 minutes per side, while brushing with reserved marinade, When fully cooked, remove from heat and serve.
CITRUS HERB MARINATED HALIBUT
CITRUS HERB MARINATED HALIBUT
1 package McCormick Grill Mate garlic, herb and wine marinade
¼ cup orange juice
¼ cup vegetable oil
1 Tbsp. lemon juice
2 lbs. halibut fillets
1. Mix marinade, orange juice, oil and lemon juice in small bowl. Place halibut in a resealable plastic bag or glass dish. Add marinade; turn to coat well,
2. Refrigerate 15 minutes or longer for extra flavor. Remove halibut from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 4-6 minutes per side or until fish flakes easily with a fork.
Yield: 8 servings.
1 package McCormick Grill Mate garlic, herb and wine marinade
¼ cup orange juice
¼ cup vegetable oil
1 Tbsp. lemon juice
2 lbs. halibut fillets
1. Mix marinade, orange juice, oil and lemon juice in small bowl. Place halibut in a resealable plastic bag or glass dish. Add marinade; turn to coat well,
2. Refrigerate 15 minutes or longer for extra flavor. Remove halibut from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 4-6 minutes per side or until fish flakes easily with a fork.
Yield: 8 servings.
MARINATED GRILLED SHRIMP
MARINATED GRILLED SHRIMP
3 cloves garlic, minced
1/3 cup olive oil
¼ cup tomato sauce
2 Tbsp. red wine vinegar
2 Tbsp. chopped fresh basil
½ tsp. salt\1/4 tsp. cayenne pepper
2 lbs. fresh shrimp, peeled and deveined
Skewers
In a large bowl, stir together garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour. Stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto to skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill 2 to 3 minutes per side, or until opaque.
Yield: 6 servings.
3 cloves garlic, minced
1/3 cup olive oil
¼ cup tomato sauce
2 Tbsp. red wine vinegar
2 Tbsp. chopped fresh basil
½ tsp. salt\1/4 tsp. cayenne pepper
2 lbs. fresh shrimp, peeled and deveined
Skewers
In a large bowl, stir together garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour. Stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto to skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill 2 to 3 minutes per side, or until opaque.
Yield: 6 servings.
Thursday, May 28, 2009
UPSIDE DOWN HAM LOAF
UPSIDE DOWN HAM LOAF
1 tsp. butter
1 Tbsp. brown sugar
1 (8-oz.) can sliced pineapple, drained with juice reserved
3 cups ground cooked ham
¼ cup grated onions
¾ cup breadcrumbs
2 eggs, beaten
¼ tsp. mustard powder
1 pinch cayenne pepper
1 cup shredded Swiss cheese
Preheat oven to 350^. Melt butter in the bottom of an 8x4-loaf pan. Sprinkle the brown sugar over the butter. Slice pineapple rings in half, and arrange them over the sugar.
In a large bowl, mix together the ham, onion, bread crumbs, eggs, and ¼ cup of juice from the pineapple. Blend in the mustard powder and cayenne pepper. Pack ½ of the mixture into the pan on top of the pineapple slices. Sprinkle the Swiss cheese4 over it, then pack the remaining ham mixture on top. Cover with aluminum foil.
Bake from 45 to 50 minutes in the preheated oven. Let cool in the pan for 5 minutes, then turn upside down onto a serving plate. Slice as you would a meatloaf, and serve.
Yield: 6 servings.
1 tsp. butter
1 Tbsp. brown sugar
1 (8-oz.) can sliced pineapple, drained with juice reserved
3 cups ground cooked ham
¼ cup grated onions
¾ cup breadcrumbs
2 eggs, beaten
¼ tsp. mustard powder
1 pinch cayenne pepper
1 cup shredded Swiss cheese
Preheat oven to 350^. Melt butter in the bottom of an 8x4-loaf pan. Sprinkle the brown sugar over the butter. Slice pineapple rings in half, and arrange them over the sugar.
In a large bowl, mix together the ham, onion, bread crumbs, eggs, and ¼ cup of juice from the pineapple. Blend in the mustard powder and cayenne pepper. Pack ½ of the mixture into the pan on top of the pineapple slices. Sprinkle the Swiss cheese4 over it, then pack the remaining ham mixture on top. Cover with aluminum foil.
Bake from 45 to 50 minutes in the preheated oven. Let cool in the pan for 5 minutes, then turn upside down onto a serving plate. Slice as you would a meatloaf, and serve.
Yield: 6 servings.
CANDIED SALMON
CANDIED SALMON
(Also good for other fish)
¼ cup butter
1 clove garlic, minced
4 (6-oz,) salmon filets
3 large onions, thinly sliced
1 cup white vinegar
1 cup brown or white sugar
Preheat oven to 350^. Line a sheet with aluminum foil, and grease the foil with cooking spray.
Combine the onions, vinegar, and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until sauce begins to caramelize, about 15 minutes.
Melt butter and garlic in a small skillet over medium heat. Lay salmon filet on the prepared baking sheet and brush with garlic butter. Pour the onion mixture over the fillets.
Bake for 20-25 minutes in the preheated oven, until the fish flakes easily, cooking time may vary with the thickness of your fillets.
Yield: 6 servings.
(Also good for other fish)
¼ cup butter
1 clove garlic, minced
4 (6-oz,) salmon filets
3 large onions, thinly sliced
1 cup white vinegar
1 cup brown or white sugar
Preheat oven to 350^. Line a sheet with aluminum foil, and grease the foil with cooking spray.
Combine the onions, vinegar, and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until sauce begins to caramelize, about 15 minutes.
Melt butter and garlic in a small skillet over medium heat. Lay salmon filet on the prepared baking sheet and brush with garlic butter. Pour the onion mixture over the fillets.
Bake for 20-25 minutes in the preheated oven, until the fish flakes easily, cooking time may vary with the thickness of your fillets.
Yield: 6 servings.
2 TIME CHILI CHAMPION CHILI
2 TIME CHILI CHAMPION CHILI
1 medium onion, chopped
1 bred bell pepper, chopped
2 lbs. chili-style ground beef or ground beef
1 lb. ground sausage
2 Tbsp., Worcestershire sauce
1 tsp. black pepper
3 Tbsp. minced garlic
1 (10-oz.) can regular rotel or diced tomatoes with green chilies
1 (15-oz.) can seasoned diced tomato chili sauce
1 (8-oz.) can tomato sauce
1 (31 g) packet chili seasoning mix
1 cup beef broth
2 (19-oz.) cans red kidney beans, drained
Add chili meat, sausage, onion, red pepper, Worcestershire sauce, black pepper, and garlic to a big pot. Cook until meat is browned, drain grease. Return meat to pot adding remaining ingredients and simmer covered for 30-45 minutes, for best flavor put in refrigerator over night.
Yield: 6 servings.
1 medium onion, chopped
1 bred bell pepper, chopped
2 lbs. chili-style ground beef or ground beef
1 lb. ground sausage
2 Tbsp., Worcestershire sauce
1 tsp. black pepper
3 Tbsp. minced garlic
1 (10-oz.) can regular rotel or diced tomatoes with green chilies
1 (15-oz.) can seasoned diced tomato chili sauce
1 (8-oz.) can tomato sauce
1 (31 g) packet chili seasoning mix
1 cup beef broth
2 (19-oz.) cans red kidney beans, drained
Add chili meat, sausage, onion, red pepper, Worcestershire sauce, black pepper, and garlic to a big pot. Cook until meat is browned, drain grease. Return meat to pot adding remaining ingredients and simmer covered for 30-45 minutes, for best flavor put in refrigerator over night.
Yield: 6 servings.
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.
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. Si9mmer abouit15 minutes until vegetables are tender. Put in blander 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. Si9mmer abouit15 minutes until vegetables are tender. Put in blander and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. DO NOT BOIL.
Monday, May 25, 2009
PLOP COOKIES
PLOP COOKIES
Kids like these cookies
3 Tbsp. cocoa
¼ cup butter
2 cups granulated sugar
½ cup milk
½ cup peanut butter
3 cups rolled oats (oatmeal, uncooked)
1 tsp. vanilla extract
Combine sugar, cocoa, butter and milk in a large saucepan. Bring to a boil. Boil hard for 1 minute. Remove from heat and add peanut butter, vanilla extract, and oatmeal. After adding oatmeal, plop onto wax paper until they become firm.
Yield: 12 servings
Kids like these cookies
3 Tbsp. cocoa
¼ cup butter
2 cups granulated sugar
½ cup milk
½ cup peanut butter
3 cups rolled oats (oatmeal, uncooked)
1 tsp. vanilla extract
Combine sugar, cocoa, butter and milk in a large saucepan. Bring to a boil. Boil hard for 1 minute. Remove from heat and add peanut butter, vanilla extract, and oatmeal. After adding oatmeal, plop onto wax paper until they become firm.
Yield: 12 servings
CRUNCHY PEA SALAD
CRUNCHY PEA SALAD
2 lbs. baby peas
10 strips bacon
1 can water chestnuts, finely diced
1 cup celery, finely diced
salt and pepper to taste
garlic salt to taste
6 Tbsp. Dijon mustard
1 cup mayonnaise
Slice bacon into 1-inch squares and cook until slightly crisp. Barely blanch peas in boiling water, drain, rinse with cold water, drain well and add to large bowl. To peas, add celery, green onions and water chestnuts, and lightly crumble bacon pieces. Toss mixture lightly. In a separate bowl, add mayonnaise, mustard, salt, pepper, and garlic salt. Adjust mayonnaise and mustard as needed. Add dressing to vegetable bowl; lightly toss until well blended and then chill.
Yield: 20 servings.
2 lbs. baby peas
10 strips bacon
1 can water chestnuts, finely diced
1 cup celery, finely diced
salt and pepper to taste
garlic salt to taste
6 Tbsp. Dijon mustard
1 cup mayonnaise
Slice bacon into 1-inch squares and cook until slightly crisp. Barely blanch peas in boiling water, drain, rinse with cold water, drain well and add to large bowl. To peas, add celery, green onions and water chestnuts, and lightly crumble bacon pieces. Toss mixture lightly. In a separate bowl, add mayonnaise, mustard, salt, pepper, and garlic salt. Adjust mayonnaise and mustard as needed. Add dressing to vegetable bowl; lightly toss until well blended and then chill.
Yield: 20 servings.
OH DANNY BOY MEATBALLS
OH DANNY BOY MEATBALLS
Use these chicken meatballs as an appetizer or add them to your favorite pasta and sauce.
1 lb. ground chicken
1 cup Italian bread crumbs
1 egg
½ cup shredded Parmesan cheese
1 tsp. parsley
½ tsp. garlic powder
½ tsp. salt
1-2 tsp. canola oil
Mix chicken with half the bread crumbs, egg, Parmesan cheese, parsley, garlic powder, and salt. Roll into 1-inch meatballs. On a separate plate, place remaining bread crumbs and roll meatballs in bread crumbs. Fry meatballs in canola oil.
Yield: 12 servings.
Use these chicken meatballs as an appetizer or add them to your favorite pasta and sauce.
1 lb. ground chicken
1 cup Italian bread crumbs
1 egg
½ cup shredded Parmesan cheese
1 tsp. parsley
½ tsp. garlic powder
½ tsp. salt
1-2 tsp. canola oil
Mix chicken with half the bread crumbs, egg, Parmesan cheese, parsley, garlic powder, and salt. Roll into 1-inch meatballs. On a separate plate, place remaining bread crumbs and roll meatballs in bread crumbs. Fry meatballs in canola oil.
Yield: 12 servings.
CHEESY TOMATO and BASIL BRUSCHETTA
CHEESY TOMATO and BASIL BRUSCHETTA
1 (16-oz.) loaf French baguette bread
8-oz, package cream cheese, softened
4-oz, crumbled feta cheese
¼ tsp. garlic powder
/2 tsp. dill weed
2/3 cup sundried tomatoes in olive oil, drained and patted dry
1 Tbsp. prepared basil pesto
½ cup chopped pecans, toasted
Preheat oven to 350^. Slice baguettes into ¼-inch slices. Lay slices of bread in a single layer, on cookie sheet. Lightly spray tops only with cooking spray. Bake slices in oven for 8-10 minutes or until lightly browned, then cool. In a medium bowl, beat cream cheese and feta cheese at medium speed with an electric mixer for 1 minute. Add garlic powder and dill weed then beat until smooth. Finely chop tomatoes and mix with basil pesto. Spread cream cheese mixture evenly among the bread slices. Top with a tsp. of tomato mixture. . Sprinkle with toasted pecans.
Yield: 36 servings.
1 (16-oz.) loaf French baguette bread
8-oz, package cream cheese, softened
4-oz, crumbled feta cheese
¼ tsp. garlic powder
/2 tsp. dill weed
2/3 cup sundried tomatoes in olive oil, drained and patted dry
1 Tbsp. prepared basil pesto
½ cup chopped pecans, toasted
Preheat oven to 350^. Slice baguettes into ¼-inch slices. Lay slices of bread in a single layer, on cookie sheet. Lightly spray tops only with cooking spray. Bake slices in oven for 8-10 minutes or until lightly browned, then cool. In a medium bowl, beat cream cheese and feta cheese at medium speed with an electric mixer for 1 minute. Add garlic powder and dill weed then beat until smooth. Finely chop tomatoes and mix with basil pesto. Spread cream cheese mixture evenly among the bread slices. Top with a tsp. of tomato mixture. . Sprinkle with toasted pecans.
Yield: 36 servings.
SAVORY CHICKEN and BACON PICNIC POTATO SALAD
SAVORY CHICKEN and BACON PICNIC POTATO SALAD
5 lbs. potatoes
4 cooked and seasoned chicken breast
3 large stalks celery, diced small
6 hard boiled eggs
3 cups mayonnaise
½ tsp. celery salt
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. dill weed
1 tsp. parsley for topping
2 tsp. Dijon mustard
½ lb. bacon, cooked crisp and crumbled
1 cup Monterey Jack and Cheddar mix
1 extra large tomato, diced small
½ cup walnuts, chopped
15 seedless grapes, halved
Boil potatoes until tender; let cool about 20 minutes. Skin, peel and dice the potatoes and place in a big bowl. Mix salad while the potatoes are slightly warm so the ingredients will marry well. Dice your cooked chicken and add to the potatoes. Add the diced celery, hard boil eggs, mayonnaise, celery salt, kosher salt, salt, pepper, dill weed, Dijon mustard, bacon, cheese, tomato, walnut, grapes and apple with lemon juice on it so it does not brown and stir very well. Top with fresh parsley and chill at least 4 hours. Over night is better.
Yield: 20 servings.
5 lbs. potatoes
4 cooked and seasoned chicken breast
3 large stalks celery, diced small
6 hard boiled eggs
3 cups mayonnaise
½ tsp. celery salt
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. dill weed
1 tsp. parsley for topping
2 tsp. Dijon mustard
½ lb. bacon, cooked crisp and crumbled
1 cup Monterey Jack and Cheddar mix
1 extra large tomato, diced small
½ cup walnuts, chopped
15 seedless grapes, halved
Boil potatoes until tender; let cool about 20 minutes. Skin, peel and dice the potatoes and place in a big bowl. Mix salad while the potatoes are slightly warm so the ingredients will marry well. Dice your cooked chicken and add to the potatoes. Add the diced celery, hard boil eggs, mayonnaise, celery salt, kosher salt, salt, pepper, dill weed, Dijon mustard, bacon, cheese, tomato, walnut, grapes and apple with lemon juice on it so it does not brown and stir very well. Top with fresh parsley and chill at least 4 hours. Over night is better.
Yield: 20 servings.
CREAMY MARCARONI ‘N’ CHEESE
CREAMY MARCARONI ‘N’ CHEESE
1/3 cup finely chopped onions
3-1/2 cups cooked macaroni
1-3/4 cups shredded reduced-fat cheddar cheese
2 T minced fresh parsley
½ cup fat-free evaporated milk
1-3/4 cups 2% cottage cheese
1 tsp. Dijon mustard
½ tsp. salt
¼ tsp. pepper
In a large microwave-safe bowl, cover and microwave on HIGH for 1-1/4 minutes or until tender; drain. Add the macaroni, , cheddar cheese and parsley.
In a
1/3 cup finely chopped onions
3-1/2 cups cooked macaroni
1-3/4 cups shredded reduced-fat cheddar cheese
2 T minced fresh parsley
½ cup fat-free evaporated milk
1-3/4 cups 2% cottage cheese
1 tsp. Dijon mustard
½ tsp. salt
¼ tsp. pepper
In a large microwave-safe bowl, cover and microwave on HIGH for 1-1/4 minutes or until tender; drain. Add the macaroni, , cheddar cheese and parsley.
In a
MACARONI SALAD FOR A CROWD II
MACARONI SALAD FOR A CROWD II
1 (16-oz.) package uncooked macaroni
8 hard-cooked eggs, grated (16-oz,) can black olives, drained and chopped
1 medium red onion, finely chopped
1 (10-oz.) jar dill pickle relish, partially drained
1 Tbsp. yellow mustard, to taste
½ cup mayonnaise, or as needed
salt and black pepper to taste
4 hard-cooked eggs, sliced
paprika to taste
1. Bring a large pot slightly salted water to a boil. Place macaroni in the pot, and cook for 8-10 minutes, until al dente, and drain.
2. In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.
Yield: 8 servings.
1 (16-oz.) package uncooked macaroni
8 hard-cooked eggs, grated (16-oz,) can black olives, drained and chopped
1 medium red onion, finely chopped
1 (10-oz.) jar dill pickle relish, partially drained
1 Tbsp. yellow mustard, to taste
½ cup mayonnaise, or as needed
salt and black pepper to taste
4 hard-cooked eggs, sliced
paprika to taste
1. Bring a large pot slightly salted water to a boil. Place macaroni in the pot, and cook for 8-10 minutes, until al dente, and drain.
2. In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.
Yield: 8 servings.
PINK CHERRY DELIGHT
PINK CHERRY DELIGHT
1 large can cherry pie filling
1 large tub cool whip
1 can crushed pineapple, well drained
½ cup coconut
½ cup nuts
½ bag mini marshmallows
Mix all ingredients in a large bowl and chill.
Yield: 12 servings.
1 large can cherry pie filling
1 large tub cool whip
1 can crushed pineapple, well drained
½ cup coconut
½ cup nuts
½ bag mini marshmallows
Mix all ingredients in a large bowl and chill.
Yield: 12 servings.
Sunday, May 24, 2009
NUTTY BROCCOLI SALAD
NUTTY BROCCOLI SALAD
By Colleen
1 pkg. chicken ramen
1 pkg. (16.oz.) broccoli slaw mix
2 bunches sliced green onions
broccoli florets
1-cup sunflower kernels (unsalted)
½ cup slivered almonds
½ cup sugar
½ cup apple cider vinegar
½ cup olive or vegetable oil
Crush noodles and place in large bowl.
Add broccoli slaw mix, onions, florets, sunflower seeds, and almonds.
Mix sugar, vinegar, oil and seasoning packet.
Pour over mixture.
Chill and serve.
Yield: 16 servings
By Colleen
1 pkg. chicken ramen
1 pkg. (16.oz.) broccoli slaw mix
2 bunches sliced green onions
broccoli florets
1-cup sunflower kernels (unsalted)
½ cup slivered almonds
½ cup sugar
½ cup apple cider vinegar
½ cup olive or vegetable oil
Crush noodles and place in large bowl.
Add broccoli slaw mix, onions, florets, sunflower seeds, and almonds.
Mix sugar, vinegar, oil and seasoning packet.
Pour over mixture.
Chill and serve.
Yield: 16 servings
LIKE OLIVE GARDEN ITALIAN
LIKE OLIVE GARDEN ITALIAN
SALAD DRESSING
½ cup white vinegar
½ cup water
1/3 cup vegetable oil
¼ cup corn syrup
2-1/2 Tbsp. grated Romano cheese
2 Tbsp. dry pectin*
2 Tbsp. beaten eggs**
1-1/2 tsp. salt
1 tsp. lemon juice
1-1/2 tsp. salt
1tsp. Lemon juice
½ tsp. minced garlic
¼ tsp. dried parsley flakes
Pinch dried oregano
Pinch red pepper flakes
Combine all ingredients with a mixer on medium speed or in a blender
On low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade.
*Pectin is a natural ingredient often used to thicken jams and jellies.
**The USDA does not recommend the consumption of raw eggs because of the potential for salmonella contamination. However, pasteurized egg substitute such as eggbeaters could be used instead.
SALAD DRESSING
½ cup white vinegar
½ cup water
1/3 cup vegetable oil
¼ cup corn syrup
2-1/2 Tbsp. grated Romano cheese
2 Tbsp. dry pectin*
2 Tbsp. beaten eggs**
1-1/2 tsp. salt
1 tsp. lemon juice
1-1/2 tsp. salt
1tsp. Lemon juice
½ tsp. minced garlic
¼ tsp. dried parsley flakes
Pinch dried oregano
Pinch red pepper flakes
Combine all ingredients with a mixer on medium speed or in a blender
On low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as a marinade.
*Pectin is a natural ingredient often used to thicken jams and jellies.
**The USDA does not recommend the consumption of raw eggs because of the potential for salmonella contamination. However, pasteurized egg substitute such as eggbeaters could be used instead.
SPICY OIL and VINEGAR DIP
SPICY OIL and VINEGAR BREAD DIP
1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1-1/2 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. dried thyme
1-1/2 tsp. kosher salt
¼ tsp. freshly ground black pepper
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
Yield: 12 servings.
1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1-1/2 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. dried thyme
1-1/2 tsp. kosher salt
¼ tsp. freshly ground black pepper
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
Yield: 12 servings.
Saturday, May 23, 2009
SWEET AND SOUR MEATBALLS
vSWEET AND SOUR MEATBALLS
2 lbs. lean ground beef
1 env. onion soup mix
1 egg
¼ cup dried bread crumbs
1 cup grape jelly ( jam not jello)
1 cup catsup
1 dash salt and pepper
Mix ground beef, soup mix, salt and pepper, egg and breadcrumbs together. Form into tiny meatballs (this takes awhile). Brown in a frying pan in batches, drain on paper towel, then place in a large pot. In a glass bowl, combine catsup and grape jelly, micro to melt, stirring until well combined. Pour sauce over meatballs and simmer 1 hour, careful not to burn them. Serve in a casserole dish or chaffing dish, with toothpicks beside for guest to use to spear them. You can add 1 can drained pineapple chunks to extend.
This freezes well, so can be made ahead and reheated in the oven. Makes about 100 meatballs.
Yield: About 100 tiny meatballs
2 lbs. lean ground beef
1 env. onion soup mix
1 egg
¼ cup dried bread crumbs
1 cup grape jelly ( jam not jello)
1 cup catsup
1 dash salt and pepper
Mix ground beef, soup mix, salt and pepper, egg and breadcrumbs together. Form into tiny meatballs (this takes awhile). Brown in a frying pan in batches, drain on paper towel, then place in a large pot. In a glass bowl, combine catsup and grape jelly, micro to melt, stirring until well combined. Pour sauce over meatballs and simmer 1 hour, careful not to burn them. Serve in a casserole dish or chaffing dish, with toothpicks beside for guest to use to spear them. You can add 1 can drained pineapple chunks to extend.
This freezes well, so can be made ahead and reheated in the oven. Makes about 100 meatballs.
Yield: About 100 tiny meatballs
Friday, May 22, 2009
NOT YO’ MAMA’S BANANA PUDDING
NOT YO’ MAMA’S BANANA PUDDING
2 bags Pepperidge Farm Chessman cookies
6-8 bananas, sliced
2 cups milk
1 (5-oz.) box instant French vanilla pudding
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line bottom of a 9-x-13-x-2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a hand held mixer. Using another bowl, combine the cream cheese and condensed milk together and then mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with remaining cookies. Refrigerate until ready to serve.
Yield: 12 servings.
NOT YO’ MAMA’S BANANA PUDDING
2 bags Pepperidge Farm Chessman cookies
6-8 bananas, sliced
2 cups milk
1 (5-oz.) box instant French vanilla pudding
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line bottom of a 9-x-13-x-2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a hand held mixer. Using another bowl, combine the cream cheese and condensed milk together and then mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with remaining cookies. Refrigerate until ready to serve.
Yield: 12 servings.
2 bags Pepperidge Farm Chessman cookies
6-8 bananas, sliced
2 cups milk
1 (5-oz.) box instant French vanilla pudding
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line bottom of a 9-x-13-x-2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a hand held mixer. Using another bowl, combine the cream cheese and condensed milk together and then mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with remaining cookies. Refrigerate until ready to serve.
Yield: 12 servings.
NOT YO’ MAMA’S BANANA PUDDING
2 bags Pepperidge Farm Chessman cookies
6-8 bananas, sliced
2 cups milk
1 (5-oz.) box instant French vanilla pudding
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line bottom of a 9-x-13-x-2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a hand held mixer. Using another bowl, combine the cream cheese and condensed milk together and then mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with remaining cookies. Refrigerate until ready to serve.
Yield: 12 servings.
Thursday, May 21, 2009
GREEK PASTA SALAD l
GREEK PASTA SALAD I
½ cup olive oil
½ cup red wine vinegar
1-1/2 tsp. garlic powder
1-1/2 tsp. dried basil
1-1/2 tsp. dried oregano
3/3 tsp. ground black pepper
¾ tsp. white sugar
2-1/2 cups cooked elbow macaroni
3 cups sliced fresh mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell pepper
¾ cup crumbled feta cheese
½ cup chopped green onions
1 (4-oz.) can whole black olives
¾ cup sliced pepperoni sausage, cut into strips
In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives and pepperoni.Toss until evenly coated. Cover, and chill 2 hours or overnight.
Yield: 4 servings.
½ cup olive oil
½ cup red wine vinegar
1-1/2 tsp. garlic powder
1-1/2 tsp. dried basil
1-1/2 tsp. dried oregano
3/3 tsp. ground black pepper
¾ tsp. white sugar
2-1/2 cups cooked elbow macaroni
3 cups sliced fresh mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell pepper
¾ cup crumbled feta cheese
½ cup chopped green onions
1 (4-oz.) can whole black olives
¾ cup sliced pepperoni sausage, cut into strips
In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives and pepperoni.Toss until evenly coated. Cover, and chill 2 hours or overnight.
Yield: 4 servings.
10 POUND CHEESECAKE
10 POUND CHEESECAKE
“ No baking required”
2-1/2 cups graham cracker crumbs
½ cup white sugar
½ cup melted butter
3 (8-oz.) packages cream cheese, softened
2 (14-oz.) cans sweetened condensed milk
½ cup lemon juice
1 tsp. vanilla extract
1 (12-oz.) container frozen whipped topping, thawed
2 (21-oz.) cans cherry pie filling
1. Stir together graham cracker crumbs, sugar and melted butter. Press into a 9x13-inch-baking dish.
2. Use the electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping, pour filing into crust and smooth the top.
3. Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
Yield: 16 servings.
“ No baking required”
2-1/2 cups graham cracker crumbs
½ cup white sugar
½ cup melted butter
3 (8-oz.) packages cream cheese, softened
2 (14-oz.) cans sweetened condensed milk
½ cup lemon juice
1 tsp. vanilla extract
1 (12-oz.) container frozen whipped topping, thawed
2 (21-oz.) cans cherry pie filling
1. Stir together graham cracker crumbs, sugar and melted butter. Press into a 9x13-inch-baking dish.
2. Use the electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping, pour filing into crust and smooth the top.
3. Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
Yield: 16 servings.
Wednesday, May 20, 2009
BALSAMIC VINEGAR POTATO SALAD
BALSAMIC VINEGAR POTATO SALAD
10 medium red potatoes, diced
1 small onion, chopped
½ cup diced roasted red peppers
1 (4-oz.) can sliced black olives, drained
1 (10-oz.) can quartered artichoke hearts, drained
½ cup balsamic vinegar
3 tsp. olive oil
1 tsp. dried oregano
1 tsp. dried basil ½ tsp. mustard powder
2 Tbsp. chopped fresh parsley
1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5-10 minutes, until tender. Drain, and transfer to a large bowl.
2. Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill at least 4 hours or overnight before serving.
Yield: 8 servings.
10 medium red potatoes, diced
1 small onion, chopped
½ cup diced roasted red peppers
1 (4-oz.) can sliced black olives, drained
1 (10-oz.) can quartered artichoke hearts, drained
½ cup balsamic vinegar
3 tsp. olive oil
1 tsp. dried oregano
1 tsp. dried basil ½ tsp. mustard powder
2 Tbsp. chopped fresh parsley
1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5-10 minutes, until tender. Drain, and transfer to a large bowl.
2. Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill at least 4 hours or overnight before serving.
Yield: 8 servings.
Monday, May 18, 2009
POTATO SALAD I
POTATO SALAD I
5 lbs. red potatoes, diced
4 eggs
4 stalks celery, chopped
1 green bell pepper, chopped
1 (16-oz.) jar sweet pickles, cubed
¾ Tbsp. prepared mustard
¾ cup mayonnaise
1 onion, finely chopped
1 tsp. white sugar
salt and pepper to taste
1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
2. Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water, for 10-12 minutes. Remove from hot water, and peel under cold, running. Chop and set aside.
3. Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before servings.
Yield: 12 servings.
5 lbs. red potatoes, diced
4 eggs
4 stalks celery, chopped
1 green bell pepper, chopped
1 (16-oz.) jar sweet pickles, cubed
¾ Tbsp. prepared mustard
¾ cup mayonnaise
1 onion, finely chopped
1 tsp. white sugar
salt and pepper to taste
1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
2. Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water, for 10-12 minutes. Remove from hot water, and peel under cold, running. Chop and set aside.
3. Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before servings.
Yield: 12 servings.
CHICKEN a la GOOD
CHICKEN a la GOOD
“”Made with chicken breast, honey ham, bacon and Swiss cheese”
4 skinless, boneless chicken breast halves, pounded to ¼-in. thickness
garlic salt to taste
ground black pepper to taste
½ lb. thinly sliced ham
4 slices Swiss cheese
8 slices bacon
1 (14.5-oz.) can chicken broth
Preheat oven to 375^.
Sprinkle each flattened breast with garlic salt and pepper on both sides. Lay a slice of ham onto each breast, then a slice of Swiss cheese. Roll each breast up like a cinnamon roll. Secure with a toothpick if necessary. Wrap a piece of bacon loosely around each roll. Place the rolled breast in a 2-qt.glass baking dish and pour in chicken broth.
Bake for 30 to 35 minutes in the preheated oven, or until the juices run clear. Broil for a few minutes before serving to crisp up the bacon.
Yield: 4 servings.
“”Made with chicken breast, honey ham, bacon and Swiss cheese”
4 skinless, boneless chicken breast halves, pounded to ¼-in. thickness
garlic salt to taste
ground black pepper to taste
½ lb. thinly sliced ham
4 slices Swiss cheese
8 slices bacon
1 (14.5-oz.) can chicken broth
Preheat oven to 375^.
Sprinkle each flattened breast with garlic salt and pepper on both sides. Lay a slice of ham onto each breast, then a slice of Swiss cheese. Roll each breast up like a cinnamon roll. Secure with a toothpick if necessary. Wrap a piece of bacon loosely around each roll. Place the rolled breast in a 2-qt.glass baking dish and pour in chicken broth.
Bake for 30 to 35 minutes in the preheated oven, or until the juices run clear. Broil for a few minutes before serving to crisp up the bacon.
Yield: 4 servings.
PASTA with KIELBASA and SAUERKRAUT
PASTA with KIELBASA and SAUERKRAUT
12-oz. dry ziti pasta
3 Tbsp. olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 lb. kielbasa sausage, sliced into ½-inch pieces
12-oz. sauerkraut, drained and rinsed
2 Tbsp. prepared Dijon-style mustard
1 pinch cayenne pepper
¼ cup white wine
2 Tbsp. chopped fresh 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.
Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne pepper; cook about 4 minutes more. Stir in wine and parsley, and heat through.
Toss ziti with kielbasa and sauerkraut, and serve immediately,
Yield: 6 servings.
12-oz. dry ziti pasta
3 Tbsp. olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 lb. kielbasa sausage, sliced into ½-inch pieces
12-oz. sauerkraut, drained and rinsed
2 Tbsp. prepared Dijon-style mustard
1 pinch cayenne pepper
¼ cup white wine
2 Tbsp. chopped fresh 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.
Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne pepper; cook about 4 minutes more. Stir in wine and parsley, and heat through.
Toss ziti with kielbasa and sauerkraut, and serve immediately,
Yield: 6 servings.
EGG and SAUSAGE CASSEROLE
EGG and SAUSAGE CASSEROLE
1 lb. pork sausage
1 (8-oz.) package refrigerated crescent roll dough
8 eggs beaten
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 tsp. dried oregano
1. Place sausage in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Preheat oven to 325^. Lightly grease a 9x13-inch-baking dish.
3. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar cheese. Season the mixture with oregano, and pour over the sausage and crescent rolls.
4. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Yield: 12 servings.
1 lb. pork sausage
1 (8-oz.) package refrigerated crescent roll dough
8 eggs beaten
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 tsp. dried oregano
1. Place sausage in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Preheat oven to 325^. Lightly grease a 9x13-inch-baking dish.
3. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar cheese. Season the mixture with oregano, and pour over the sausage and crescent rolls.
4. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Yield: 12 servings.
JALAPENO Del RATON
JALAPENO Del RATON
1 (16-oz.) package spicy pork sausage
30 jalapeno peppers
1 (8-oz.) package cream cheese, softened
2 lbs. turkey bacon
toothpicks
Preheat outdoor grill for high heat. Lightly oil the grate.
In a large skillet over medium heat, cook the sausage until browned. Drain excess grease, and set aside. Meanwhile, slice the peppers in half lengthwise, and remove and discard the seeds and membrane. Fill one half of each pepper with cream cheese, and the other half with sausage. Put the pepper halves back together, and wrap with a slice of bacon to hold. Secure bacon with a toothpick.
Grill peppers for about 15 minutes, turning to ensure even cooking until bacon is crisp, and pepper is toasted. Let them cool down a bit, then eat 'em.
Yield: 30 servings.
1 (16-oz.) package spicy pork sausage
30 jalapeno peppers
1 (8-oz.) package cream cheese, softened
2 lbs. turkey bacon
toothpicks
Preheat outdoor grill for high heat. Lightly oil the grate.
In a large skillet over medium heat, cook the sausage until browned. Drain excess grease, and set aside. Meanwhile, slice the peppers in half lengthwise, and remove and discard the seeds and membrane. Fill one half of each pepper with cream cheese, and the other half with sausage. Put the pepper halves back together, and wrap with a slice of bacon to hold. Secure bacon with a toothpick.
Grill peppers for about 15 minutes, turning to ensure even cooking until bacon is crisp, and pepper is toasted. Let them cool down a bit, then eat 'em.
Yield: 30 servings.
MARIA'S GREEN CHICKEN
MARIA’S GREEN CHICKEN
4 boneless, skinless chicken breast halves
1 onion, chopped
1 green bell pepper, seeded and chopped
¼ cup butter 2 Tbsp. ground turmeric
salt and pepper to taste
Preheat oven to 350^.
Place chicken breast in a single layer in a 9x13-inch-baking dish. Sprinkle the chopped onion and green pepper over the breast. Place small pieces of butter around on the vegetables. Sprinkle turmeric powder evenly over entire dish, and season with salt and pepper to taste. Cover the dish with a lid or aluminum foil.
Bake for 45 to 60 minutes in the preheated oven, or until the chicken is no longer pink, and the juice runs clear
Yield: 4 servings.
4 boneless, skinless chicken breast halves
1 onion, chopped
1 green bell pepper, seeded and chopped
¼ cup butter 2 Tbsp. ground turmeric
salt and pepper to taste
Preheat oven to 350^.
Place chicken breast in a single layer in a 9x13-inch-baking dish. Sprinkle the chopped onion and green pepper over the breast. Place small pieces of butter around on the vegetables. Sprinkle turmeric powder evenly over entire dish, and season with salt and pepper to taste. Cover the dish with a lid or aluminum foil.
Bake for 45 to 60 minutes in the preheated oven, or until the chicken is no longer pink, and the juice runs clear
Yield: 4 servings.
CROQUE-MONSIEUR
CROQUE-MONSIEUR
“Easily adapted into a Monte Cristo by just adding chicken, this batter
wonderful battered then fried sandwich makes a great lunch with a salad”
1 Tbsp. Dijon mustard
2 Tbsp. mayonnaise
4 Tbsp. butter or margarine, softened
6 slices white bread
6 slices Swiss cheese
12 slices thinly sliced deli ham
4 Tbsp. all-purpose flour
½ tsp. baking powder
¼ tsp. salt
2 eggs
¼ cup water
1 Tbsp. vegetable oil
Use 2 Tbsp. of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together.
In a flat bottom dish, whisk together the flour, baking powder, salt, eggs and water until blended. Set aside.
Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.
Yield: 3 servings.
“Easily adapted into a Monte Cristo by just adding chicken, this batter
wonderful battered then fried sandwich makes a great lunch with a salad”
1 Tbsp. Dijon mustard
2 Tbsp. mayonnaise
4 Tbsp. butter or margarine, softened
6 slices white bread
6 slices Swiss cheese
12 slices thinly sliced deli ham
4 Tbsp. all-purpose flour
½ tsp. baking powder
¼ tsp. salt
2 eggs
¼ cup water
1 Tbsp. vegetable oil
Use 2 Tbsp. of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together.
In a flat bottom dish, whisk together the flour, baking powder, salt, eggs and water until blended. Set aside.
Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.
Yield: 3 servings.
BAKED HASH BROWNS
BAKED HASH BROWNS
“Tastes great with steak or roast beef”
8 frozen hash brown patties
1 tsp. salt
½ tsp. garlic powder
1 cup whipping cream
1 cup shredded Cheddar cheese
Place patties in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and garlic powder. Pour cream over patties. Bake, uncovered, at 350^ for 50 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until potatoes are tender and cheese is melted.
Yield: 8 servings.
“Tastes great with steak or roast beef”
8 frozen hash brown patties
1 tsp. salt
½ tsp. garlic powder
1 cup whipping cream
1 cup shredded Cheddar cheese
Place patties in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and garlic powder. Pour cream over patties. Bake, uncovered, at 350^ for 50 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until potatoes are tender and cheese is melted.
Yield: 8 servings.
PINEAPPLE HAM LOAF
PINEAPPLE HAM LOAF
“It’s the sauce that makes it so good”
2 eggs
½ cup milk
1 cup finely crushed saltines
¼ tsp. pepper
1-1/2 lbs. cooked ham, ground
1 lb. ground pork
SAUCE:
1 cup packed brown sugar
1 tsp. prepared mustard
1/3 cup vinegar
¼ cup water
1 (8-oz.) can crushed pineapple, undrained
In a large bowl, beat the eggs; add milk, crackers and pepper. Add the ham and pork; mix well. Shape into a 9-in. x 4-in. loaf and place in a shallow baking dish; insert a meat thermometer. In a small bowl, combine sauce ingredients; pour over loaf. Bake at 350^ until thermometer registers 170^, about 1-1/2 hours, basting frequently/
Yield: 6 servings.
“It’s the sauce that makes it so good”
2 eggs
½ cup milk
1 cup finely crushed saltines
¼ tsp. pepper
1-1/2 lbs. cooked ham, ground
1 lb. ground pork
SAUCE:
1 cup packed brown sugar
1 tsp. prepared mustard
1/3 cup vinegar
¼ cup water
1 (8-oz.) can crushed pineapple, undrained
In a large bowl, beat the eggs; add milk, crackers and pepper. Add the ham and pork; mix well. Shape into a 9-in. x 4-in. loaf and place in a shallow baking dish; insert a meat thermometer. In a small bowl, combine sauce ingredients; pour over loaf. Bake at 350^ until thermometer registers 170^, about 1-1/2 hours, basting frequently/
Yield: 6 servings.
WYOMING COWBOY COOKIES
WYOMING COWBOY COOKIES
1 cup flaked coconut
¾ cup chopped pecans
1 cup butter, softened
1-1/2 cups packed brown sugar
½ cup sugar
2 eggs
1-1/2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 cups old fashioned oats
2 cups chocolate chips
Place coconut and pecans on a 15-in. x 10-in, x 1-in. baking pan. Bake at 350^ for 6-8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.
In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt. Add to creamed mixture; beat well. Stir in the oats, chocolate chips, and toasted coconut and pecans.
Drop by rounded teaspoonfuls onto greased baking sheet. Bake at 350^ for about 12 minutes or until browned. Remove to wire rack to cool.
Yield: 36 servings.
1 cup flaked coconut
¾ cup chopped pecans
1 cup butter, softened
1-1/2 cups packed brown sugar
½ cup sugar
2 eggs
1-1/2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 cups old fashioned oats
2 cups chocolate chips
Place coconut and pecans on a 15-in. x 10-in, x 1-in. baking pan. Bake at 350^ for 6-8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.
In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt. Add to creamed mixture; beat well. Stir in the oats, chocolate chips, and toasted coconut and pecans.
Drop by rounded teaspoonfuls onto greased baking sheet. Bake at 350^ for about 12 minutes or until browned. Remove to wire rack to cool.
Yield: 36 servings.
SPICY SAUSAGE and RICE CASSEROLE
SPICY SAUSAGE and RICE CASSEROLE
28-oz. fresh, ground spicy pork sausage
1 cup uncooked long grain rice
1 slice onion, diced
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28-oz.) can whole peeled tomatoes, crushed
1 cup chicken broth
1 tsp. salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
Preheat oven to 350^.
In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and pepper. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into a 9x13-in. pan.
Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.
Yield: 6 servings.
28-oz. fresh, ground spicy pork sausage
1 cup uncooked long grain rice
1 slice onion, diced
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28-oz.) can whole peeled tomatoes, crushed
1 cup chicken broth
1 tsp. salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
Preheat oven to 350^.
In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and pepper. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into a 9x13-in. pan.
Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.
Yield: 6 servings.
TURKEY TETRAZZINI
TURKEY TETRAZZINI
½ cup butter
½ cup flour 1-1/2 tsp.salt
Dash nutmeg
Dash cayenne
2 cups milk
1 can (10.5-oz.) condensed chicken broth
2 egg yolks
½ cup light cream
¼ cup dry sherry
1 pkg. (8-oz.) thin spaghetti
4 cups cooked turkey, in large pieces
1 can (6-oz.) sliced mushrooms
1 cup grated sharp Cheddar cheese
Parmesan cheese
Make sauce: Melt butter in saucepan stir in flour, salt, nutmeg and cayenne pepper until smooth. Gradually stir in milk and chicken broth; bring to boil, stirring constantly. Boil gently, 2 minutes or until mixture is slightly thickened.
In a small bowl beat yolks with cream. Gently beat in a little of the hot mixture. Return to saucepan and cook over low heat, stirring constantly; until sauce is hot do not boil. Remove from heat and add sherry.
Cook spaghetti as to package directions; drain. Add 2 cups sauce to drained spaghetti and toss until well blended. Add turkey and mushrooms to remaining sauce.
Turn spaghetti into 12 x 8 x 2-inch baking dish. Spoon turkey mixture over top. Sprinkle with Cheddar cheese, and then cover top with Parmesan cheese.
Bake in pre-heated 300^ oven covered for 25 minutes; uncover and bake 10 minutes more until hot.
Yield: 8 servings.
½ cup butter
½ cup flour 1-1/2 tsp.salt
Dash nutmeg
Dash cayenne
2 cups milk
1 can (10.5-oz.) condensed chicken broth
2 egg yolks
½ cup light cream
¼ cup dry sherry
1 pkg. (8-oz.) thin spaghetti
4 cups cooked turkey, in large pieces
1 can (6-oz.) sliced mushrooms
1 cup grated sharp Cheddar cheese
Parmesan cheese
Make sauce: Melt butter in saucepan stir in flour, salt, nutmeg and cayenne pepper until smooth. Gradually stir in milk and chicken broth; bring to boil, stirring constantly. Boil gently, 2 minutes or until mixture is slightly thickened.
In a small bowl beat yolks with cream. Gently beat in a little of the hot mixture. Return to saucepan and cook over low heat, stirring constantly; until sauce is hot do not boil. Remove from heat and add sherry.
Cook spaghetti as to package directions; drain. Add 2 cups sauce to drained spaghetti and toss until well blended. Add turkey and mushrooms to remaining sauce.
Turn spaghetti into 12 x 8 x 2-inch baking dish. Spoon turkey mixture over top. Sprinkle with Cheddar cheese, and then cover top with Parmesan cheese.
Bake in pre-heated 300^ oven covered for 25 minutes; uncover and bake 10 minutes more until hot.
Yield: 8 servings.
SWISS CHICKEN CASSEROLE II
SWISS CHICKEN CASSEROLE II
6 skinless, boneless chicken breast
6 slices Swiss cheese
1 (10.75-oz.) can condensed cream chicken soup
¼ cup milk
2 cups herb-seasoned stuffing mix
¼ cup butter
Preheat oven to 350^.
Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
Cover and bake at 350^ for 50 minutes.
Yield: 6 servings.
6 skinless, boneless chicken breast
6 slices Swiss cheese
1 (10.75-oz.) can condensed cream chicken soup
¼ cup milk
2 cups herb-seasoned stuffing mix
¼ cup butter
Preheat oven to 350^.
Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
Cover and bake at 350^ for 50 minutes.
Yield: 6 servings.
SOFT SNICKERDOODLE COOKIES
SOFT SNICKERDOODLE COOKIES
1 cup butter
1-1/2 cups sugar
2 large eggs
2-3/4 cup flour
2 tsp. cream of tarter
1 tsp. baking soda
¼ tsp. salt
3 Tbsp. sugar
3 tsp. cinnamon
1. Preheat oven to 350^
2. Mix butter, 1-1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar. Baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons ci9nnamon in a small bowl.
7. Scoop 1-inch glob of dough into the sugar/cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on a chilled ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately.
Yield: 24 cookies.
1 cup butter
1-1/2 cups sugar
2 large eggs
2-3/4 cup flour
2 tsp. cream of tarter
1 tsp. baking soda
¼ tsp. salt
3 Tbsp. sugar
3 tsp. cinnamon
1. Preheat oven to 350^
2. Mix butter, 1-1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar. Baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons ci9nnamon in a small bowl.
7. Scoop 1-inch glob of dough into the sugar/cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on a chilled ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately.
Yield: 24 cookies.
SNICKERDOODLE COOKIES
SNICKERDOODLE COOKIES
1 cup margarine
1-1/2 cups sugar
2 eggs
2-3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
TOPPING:
4 Tbsp. sugar
2 Tbsp. cinnamon
Preheat oven to 375^.
In a large bowl. Cream together margarine, sugar and eggs. Add the dry ingredients to the margarine mixture. Stir until well blended.
In a small bowl, mix sugar and cinnamon.
Form dough into teaspoon size balls and roll in sugar mixture. Place on cookie sheet (un-greased) with parchment paper about 2-inches apart.
Bake at 375^ for 8-10 minutes. Remove from oven and let cool.
Yield: Makes about 5 dozen.
1 cup margarine
1-1/2 cups sugar
2 eggs
2-3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
TOPPING:
4 Tbsp. sugar
2 Tbsp. cinnamon
Preheat oven to 375^.
In a large bowl. Cream together margarine, sugar and eggs. Add the dry ingredients to the margarine mixture. Stir until well blended.
In a small bowl, mix sugar and cinnamon.
Form dough into teaspoon size balls and roll in sugar mixture. Place on cookie sheet (un-greased) with parchment paper about 2-inches apart.
Bake at 375^ for 8-10 minutes. Remove from oven and let cool.
Yield: Makes about 5 dozen.
SLOW COOKER SWEET & SOUR KIELBASA
SLOW COOKER SWEET and SOUR KIELBASA
“Kielbasa is slowly simmered with a sauce that’s not
to sweet, not too sour”
¾ cup and 1 Tbsp. and 1 tsp. butter
4-1/2 large onions, sliced
2-1/4 cups packed brown sugar
1-1/8 (28-oz,) bottle ketchup
1/3 cup and 1 Tbsp. and 1 tsp. cider vinegar
1 Tbsp. and 1 tsp. spicy brown mustard
2 Tbsp. and ¾ tsp. Worcestershire sauce
1 Tbsp. and 1-1/2 tsp. hot pepper sauce
2-1/4 lbs. kielbasa sausage cut into 1-in. pieces
Melt butter in a large skillet over medium heat. Sauté onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
Place sausage in a slow cooker with the sauce and onions. Cook on LOW for 4-5 hours. The longer it simmers the better.
Yield: 18 servings.
“Kielbasa is slowly simmered with a sauce that’s not
to sweet, not too sour”
¾ cup and 1 Tbsp. and 1 tsp. butter
4-1/2 large onions, sliced
2-1/4 cups packed brown sugar
1-1/8 (28-oz,) bottle ketchup
1/3 cup and 1 Tbsp. and 1 tsp. cider vinegar
1 Tbsp. and 1 tsp. spicy brown mustard
2 Tbsp. and ¾ tsp. Worcestershire sauce
1 Tbsp. and 1-1/2 tsp. hot pepper sauce
2-1/4 lbs. kielbasa sausage cut into 1-in. pieces
Melt butter in a large skillet over medium heat. Sauté onions until tender. Stir in brown sugar, ketchup, vinegar, mustard, Worcestershire sauce and pepper sauce. Simmer, stirring occasionally, for 20 minutes.
Place sausage in a slow cooker with the sauce and onions. Cook on LOW for 4-5 hours. The longer it simmers the better.
Yield: 18 servings.
Sunday, May 17, 2009
RED VELVET CUPCAKES wth CREAM CHEESE FROSTING
RED VELVET CUPCAKES with
CREAM CHEESE FROSTING
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1-1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp. red food coloring
1-tsp. white distilled vinegar
1 tsp. vanilla extract
FOR THE CREAM CHEESE FROSTING:
1 lb. cream cheese, softened
2 sticks butter, softened
1 tsp. vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
DIRECTIONS
Preheat the oven to 350^. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20-22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
FOR THE CREAM FROSTING
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth, Add the sugar and on low speed, beat until incorporated. Increase the speed too high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry
CREAM CHEESE FROSTING
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1-1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp. red food coloring
1-tsp. white distilled vinegar
1 tsp. vanilla extract
FOR THE CREAM CHEESE FROSTING:
1 lb. cream cheese, softened
2 sticks butter, softened
1 tsp. vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
DIRECTIONS
Preheat the oven to 350^. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20-22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
FOR THE CREAM FROSTING
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth, Add the sugar and on low speed, beat until incorporated. Increase the speed too high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry
QUICK & TENDER COUNTRY RIBS
QUICK & TENDER COUNTRY RIBS
“Pressure Cooker”
1-1/2 Tbsp. oil
3 lbs. country-style pork ribs (thick bone-in ribs will turn out
better because they hold together better)
Rib Seasoning
1 tsp. paprika
½ tsp. garlic powder
½ tsp. pepper
1 tsp. salt
Cooking Liquid
2 chipotle chiles in adobo sauce, whole
3 garlic cloves, whole
½ sweet onion, in large chunks
½ cup dark beer
¼ cup cider vinegar
1 Tbsp. Worcestershire sauce
Grilling Sauce
1-cup barbecue sauce, with ¼ cup cooking liquid stirred in
1. Heat pressure cooker over medium heat, add oil.
2. Rub meat with rib seasoning, and brown them in the cooker one or two at a time so you don’t end up steaming them.
3. Once the ribs are browned on all sides, add them all back
to the cooker with the cooking liquid ingredients.
4. Close the pressure cooker, cook according to your
pressure cooker instructions, or about 18-20 minutes
at high pressure.
5. Pre-heat your grill pan or barbecue over low heat.
6. When the timer goes off, remove the cooker from heat
and run under cool water in the sink
7. Remove ribs from cooking liquid.
8. Stir in ¼-cup of the cooking liquid into your barbecue sauce
of choice (optional: add one of the chipotles from the cooking
liquid into the sauce to spice it up).
9. Grill ribs over low heat basting with BBQ sauce and turning
every 5 minutes or so until a nice glaze has formed all over ribs.
“Pressure Cooker”
1-1/2 Tbsp. oil
3 lbs. country-style pork ribs (thick bone-in ribs will turn out
better because they hold together better)
Rib Seasoning
1 tsp. paprika
½ tsp. garlic powder
½ tsp. pepper
1 tsp. salt
Cooking Liquid
2 chipotle chiles in adobo sauce, whole
3 garlic cloves, whole
½ sweet onion, in large chunks
½ cup dark beer
¼ cup cider vinegar
1 Tbsp. Worcestershire sauce
Grilling Sauce
1-cup barbecue sauce, with ¼ cup cooking liquid stirred in
1. Heat pressure cooker over medium heat, add oil.
2. Rub meat with rib seasoning, and brown them in the cooker one or two at a time so you don’t end up steaming them.
3. Once the ribs are browned on all sides, add them all back
to the cooker with the cooking liquid ingredients.
4. Close the pressure cooker, cook according to your
pressure cooker instructions, or about 18-20 minutes
at high pressure.
5. Pre-heat your grill pan or barbecue over low heat.
6. When the timer goes off, remove the cooker from heat
and run under cool water in the sink
7. Remove ribs from cooking liquid.
8. Stir in ¼-cup of the cooking liquid into your barbecue sauce
of choice (optional: add one of the chipotles from the cooking
liquid into the sauce to spice it up).
9. Grill ribs over low heat basting with BBQ sauce and turning
every 5 minutes or so until a nice glaze has formed all over ribs.
PINTO BEAN SOUP
PINTO BEAN SOUP
2 cups pinto beans
½ cup chopped onions
2-1/2 cups chicken stock
½ cup tomato juice
3 Tbsp. butter
2 minced garlic cloves
Sour cream
Cook onions in butter. Add the pinto beans, chicken stock, and minced garlic and mix well. Pour into saucepan and simmer for 10 minutes. Add the tomato juice and cook until heated through. Serve with a spoonful of sour cream on top.
2 cups pinto beans
½ cup chopped onions
2-1/2 cups chicken stock
½ cup tomato juice
3 Tbsp. butter
2 minced garlic cloves
Sour cream
Cook onions in butter. Add the pinto beans, chicken stock, and minced garlic and mix well. Pour into saucepan and simmer for 10 minutes. Add the tomato juice and cook until heated through. Serve with a spoonful of sour cream on top.
INDIANA POTATO SALAD
INDIANA POTATO SALAD
8 baking potatoes, peeled and cubed
1 cup mayonnaise
8 oz. processed cheese food, cubed
1 cup chopped onion
8-oz. sliced bacon
Preheat oven to 350^.
Place potatoes into a pot and fill with enough water top cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13-inch baking dish. Mix with mayonnaise, processed cheese and onion.
While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of potatoes.
Bake for 1 hour in the preheated oven, until cheese is browned.
Yield: 16 servings.
8 baking potatoes, peeled and cubed
1 cup mayonnaise
8 oz. processed cheese food, cubed
1 cup chopped onion
8-oz. sliced bacon
Preheat oven to 350^.
Place potatoes into a pot and fill with enough water top cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13-inch baking dish. Mix with mayonnaise, processed cheese and onion.
While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of potatoes.
Bake for 1 hour in the preheated oven, until cheese is browned.
Yield: 16 servings.
EASY MEXICAN CASSEROLE
EASY MEXICAN CASSEROLE
2 lbs. ground beef
Tortilla chips
2 cans (10.5-oz. each) ranch-style beans, undrained
2 (10-1/4-oz. each) cans cream of mushroom soup
1 lb. processed cheese spread, grated
1 (10-oz.) can tomatoes and green chilies
Brown beef and drain. In a 9-x-13-inch casserole, layer ingredients in this order: chips, meat, beans, soup, cheese, and tomatoes & chilies. Bake at 350^ for 40 minutes.
Yield: 8-10 servings.
2 lbs. ground beef
Tortilla chips
2 cans (10.5-oz. each) ranch-style beans, undrained
2 (10-1/4-oz. each) cans cream of mushroom soup
1 lb. processed cheese spread, grated
1 (10-oz.) can tomatoes and green chilies
Brown beef and drain. In a 9-x-13-inch casserole, layer ingredients in this order: chips, meat, beans, soup, cheese, and tomatoes & chilies. Bake at 350^ for 40 minutes.
Yield: 8-10 servings.
EASY MACARONI and CHEESE
EASY MACARONI and CHEESE
”This is a quick stovetop version”
12-oz. uncooked pasta
1/8 tsp. salt
2 cups fat-free skimmed milk
¼ cup all-purpose flour
¾ tsp. salt
¾ tsp. onion powder
1 cup low-fat Cheddar cheese
1/8 tsp. hot pepper sauce
Cook pasta in lightly salted boiling water according to package directions, drain and return to pot.
Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended * Bring to a boil over medium-high heat, whisking frequently, reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta, toss to mix and coat.
Yield: 6 servings (about 1 cup per serving).
”This is a quick stovetop version”
12-oz. uncooked pasta
1/8 tsp. salt
2 cups fat-free skimmed milk
¼ cup all-purpose flour
¾ tsp. salt
¾ tsp. onion powder
1 cup low-fat Cheddar cheese
1/8 tsp. hot pepper sauce
Cook pasta in lightly salted boiling water according to package directions, drain and return to pot.
Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended * Bring to a boil over medium-high heat, whisking frequently, reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta, toss to mix and coat.
Yield: 6 servings (about 1 cup per serving).
CLASSIC BRISKET-LOW CARB CROCK POT
CLASSIC BRISKET-LOW CARB
CROCK POT VERSION
1 cup low carb beer
1 tsp. black pepper
2 tsp. soy sauce
1 Tbsp. minced garlic
3 lbs. beef brisket
½ cup low carb beer
3 Tbsp. tomato paste
2 beef bouillon cubes
2 tsp. minced garlic
1 tsp. Worcestershire sauce
2 tsp. cider vinegar
¼ tsp. dry mustard
1 onion, sliced
1. The day before make the marinade.
2. Pour into a 1-gallon plastic bag, add brisket and marinate overnight, refrigerate, turning over occasionally.
3. Remove marinade and discard.
4. Mix beer and next 6 ingredients in the crock pot.
5. Add onion slices and brisket.
6. Turn brisket over in sauce to coat both sides and place it fat side up.
7. Cook on LOW for 8 hours.
8. Remove and let it rest 10 minutes before slicing against the grain.
9. Add back to sauce to coat.
10. Serve.
CROCK POT VERSION
1 cup low carb beer
1 tsp. black pepper
2 tsp. soy sauce
1 Tbsp. minced garlic
3 lbs. beef brisket
½ cup low carb beer
3 Tbsp. tomato paste
2 beef bouillon cubes
2 tsp. minced garlic
1 tsp. Worcestershire sauce
2 tsp. cider vinegar
¼ tsp. dry mustard
1 onion, sliced
1. The day before make the marinade.
2. Pour into a 1-gallon plastic bag, add brisket and marinate overnight, refrigerate, turning over occasionally.
3. Remove marinade and discard.
4. Mix beer and next 6 ingredients in the crock pot.
5. Add onion slices and brisket.
6. Turn brisket over in sauce to coat both sides and place it fat side up.
7. Cook on LOW for 8 hours.
8. Remove and let it rest 10 minutes before slicing against the grain.
9. Add back to sauce to coat.
10. Serve.
CHICKEN - TURKEY TETRAZZINI
CHICKEN – TURKEY TETRAZZINI
3 cooked chicken breasts, cubed
1 stick butter
1 medium onion
1 small can mushrooms
2 cans cream of chicken soup, undiluted
1-1/2 cups chicken broth
1 pt. Sour cream
1 lb. thin spaghetti
Sauté onions and mushrooms in melted butter until onions are soft. Add chicken. Mix well and set aside.
Break spaghetti into thirds before cooking. Cook until just tender. Drain well. Add chicken and remaining ingredients. Mix well.
Place in a 9x13-inch-baking dish. Sprinkle with Parmesan cheese and paprika. Cover with foil and bake at 300^ for 40 minutes or until bubbly. Can be divided in half. Freeze one for use later. Do not bake before freezing.
Yield: 8 servings
3 cooked chicken breasts, cubed
1 stick butter
1 medium onion
1 small can mushrooms
2 cans cream of chicken soup, undiluted
1-1/2 cups chicken broth
1 pt. Sour cream
1 lb. thin spaghetti
Sauté onions and mushrooms in melted butter until onions are soft. Add chicken. Mix well and set aside.
Break spaghetti into thirds before cooking. Cook until just tender. Drain well. Add chicken and remaining ingredients. Mix well.
Place in a 9x13-inch-baking dish. Sprinkle with Parmesan cheese and paprika. Cover with foil and bake at 300^ for 40 minutes or until bubbly. Can be divided in half. Freeze one for use later. Do not bake before freezing.
Yield: 8 servings
APRICOT CHICKEN with BALSAMIC VINEGAR
APRICOT CHICKEN with BALSAMIC VINEGAR
2 Tbsp. extra-virgin olive oil
2 lbs. chicken breast tenderloins cut into bite-size pieces
Salt and pepper to taste
1 large onion, chopped (optional)
¼ cup balsamic vinegar, or to taste
1 cup chicken stock
1-cup apricot preserves
1 Tbsp. chopped fresh thyme
3 Tbsp. chopped fresh flat-leaf parsley (optional)
Heat the olive oil in a large skillet with lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
Cut half the apricots in half, leaving the others whole. Place the apricots into the skillet and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10-15 minutes. Sprinkle with chopped parsley to serve.
Yield: 8 servings.
2 Tbsp. extra-virgin olive oil
2 lbs. chicken breast tenderloins cut into bite-size pieces
Salt and pepper to taste
1 large onion, chopped (optional)
¼ cup balsamic vinegar, or to taste
1 cup chicken stock
1-cup apricot preserves
1 Tbsp. chopped fresh thyme
3 Tbsp. chopped fresh flat-leaf parsley (optional)
Heat the olive oil in a large skillet with lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
Cut half the apricots in half, leaving the others whole. Place the apricots into the skillet and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10-15 minutes. Sprinkle with chopped parsley to serve.
Yield: 8 servings.
ANDY'S SPICY POTATO SOUP
ANDY’S SPICY POTATO SOUP
1 lb. ground beef
1 medium onion, chopped
4 cups water
3 (8-oz.) cans tomato sauce
4 cups potatoes, ¼-inch cubed
2 cups corn (fresh or frozen)
2 tsp. salt
1-1/2 tsp. black pepper
½ tsp. hot pepper sauce
Brown beef and onion well, drain off excess grease.
Add remaining ingredients.
Bring to a boil, then simmer about 1 hour or until potatoes are cooked.
NOTE: Freezes well.
1 lb. ground beef
1 medium onion, chopped
4 cups water
3 (8-oz.) cans tomato sauce
4 cups potatoes, ¼-inch cubed
2 cups corn (fresh or frozen)
2 tsp. salt
1-1/2 tsp. black pepper
½ tsp. hot pepper sauce
Brown beef and onion well, drain off excess grease.
Add remaining ingredients.
Bring to a boil, then simmer about 1 hour or until potatoes are cooked.
NOTE: Freezes well.
HAWAIIAN CHICKEN
HAWAIIAN CHICKEN
Crockpot
MD LG
3 6 lbs. Skinless, boneless chicken breast, halved
1 2 (16-oz.) cans pineapple slices, drained
1 2 (15-oz.) cans mandarin oranges, drained
¼ ¼ cup cornstarch
¼ ¼ cup brown sugar, packed
2 Tbsp.¼ cup lemon juice
¼ ½ tsp. salt
¼ ½ tsp. ground ginger
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 4 to 5 hours
OR
High – 2 to 3 hours
Makes about 6 to 8 servings or 12 to 16 servings.
Crockpot
MD LG
3 6 lbs. Skinless, boneless chicken breast, halved
1 2 (16-oz.) cans pineapple slices, drained
1 2 (15-oz.) cans mandarin oranges, drained
¼ ¼ cup cornstarch
¼ ¼ cup brown sugar, packed
2 Tbsp.¼ cup lemon juice
¼ ½ tsp. salt
¼ ½ tsp. ground ginger
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 4 to 5 hours
OR
High – 2 to 3 hours
Makes about 6 to 8 servings or 12 to 16 servings.
HAM ASPARAGUS GRATIN
HAM ASPARAGUS GRATIN
1 can (10.75-oz.) condensed cream of asparagus soup
½ cup milk
¼ tsp. onion powder
¼ tsp. ground black pepper
1-1/2 cups cooked cut asparagus
1-1/2 cups cubed cooked ham
3 cups hot cooked corkscrew-shaped pasta
1 cup shredded Cheddar cheese or Swiss cheese
Mix soup, milk, onion powder, black pepper, asparagus, ham, pasta and ½ cup cheese in a 2-qt. shallow baking dish.
Bake at 400^. 25 minutes or until hot. Stir.
Sprinkle with remaining cheese. Bake 5 minutes
Yield: 4 servings.
1 can (10.75-oz.) condensed cream of asparagus soup
½ cup milk
¼ tsp. onion powder
¼ tsp. ground black pepper
1-1/2 cups cooked cut asparagus
1-1/2 cups cubed cooked ham
3 cups hot cooked corkscrew-shaped pasta
1 cup shredded Cheddar cheese or Swiss cheese
Mix soup, milk, onion powder, black pepper, asparagus, ham, pasta and ½ cup cheese in a 2-qt. shallow baking dish.
Bake at 400^. 25 minutes or until hot. Stir.
Sprinkle with remaining cheese. Bake 5 minutes
Yield: 4 servings.
SLOPPY JOES FOR 16
SLOPPY JOES FOR 16
2-1/4 lbs. ground beef
2-1/2 cups chopped onions
1 cup chopped green pepper
1 bottle (14-oz.) ketchup
¼ cup firmly packed brown sugar
¼ cup lemon juice
¼ cup vinegar
¼ cup water
2 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce
½ tsp. prepared mustard
Brown ground beef, onion and green pepper in a skillet; drain off excess fat. Combine with remaining ingredients. Put in a large oven-proof Dutch oven or use a crock-pot.
Bake, uncovered, at 325^ 1-1/2 hours.
2-1/4 lbs. ground beef
2-1/2 cups chopped onions
1 cup chopped green pepper
1 bottle (14-oz.) ketchup
¼ cup firmly packed brown sugar
¼ cup lemon juice
¼ cup vinegar
¼ cup water
2 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce
½ tsp. prepared mustard
Brown ground beef, onion and green pepper in a skillet; drain off excess fat. Combine with remaining ingredients. Put in a large oven-proof Dutch oven or use a crock-pot.
Bake, uncovered, at 325^ 1-1/2 hours.
FRANK'S SPICY ALABAMA ONION BEER CHILI
FRANK’S SPICY ALABAMA ONION BEER CHILI
“Adjust the spices according to your taste”
4 lbs. ground chuck
4 large white onions, chopped
4 (14.5-oz.) cans diced tomatoes with juice
4 (14-5-oz,) cans tomato sauce
2 (12-oz, each) cans beer
4 (15-oz. cans spicy chili beans
½ cup Worcestershire sauce
¼ cup and 2 Tbsp. hot pepper sauce, or to taste
2/3 cup chili powder
8 fresh jalapeno peppers, seeded and chopped
¼ cup and 2 Tbsp. red pepper flakes, or to taste (this sounds like it would be VERY HOT) optional
This recipe’s ingredients have been scaled to a new amount (16).
The directions below still refer to the original recipe yield (8).
1. Crumble the ground beef chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, Galapagos, and red pepper flakes, if using.
2. Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for 2 days, it gets much better with time. Heat and serve.
Yield: 16 servings.
“Adjust the spices according to your taste”
4 lbs. ground chuck
4 large white onions, chopped
4 (14.5-oz.) cans diced tomatoes with juice
4 (14-5-oz,) cans tomato sauce
2 (12-oz, each) cans beer
4 (15-oz. cans spicy chili beans
½ cup Worcestershire sauce
¼ cup and 2 Tbsp. hot pepper sauce, or to taste
2/3 cup chili powder
8 fresh jalapeno peppers, seeded and chopped
¼ cup and 2 Tbsp. red pepper flakes, or to taste (this sounds like it would be VERY HOT) optional
This recipe’s ingredients have been scaled to a new amount (16).
The directions below still refer to the original recipe yield (8).
1. Crumble the ground beef chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, Galapagos, and red pepper flakes, if using.
2. Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for 2 days, it gets much better with time. Heat and serve.
Yield: 16 servings.
PRESSURE COOKER CHILI
PRESSURE COOKER CHILI
3 lbs. stew meat (beef, pork and or lamb)
2 tsp. peanut oil
1-1/2 tsp. kosher salt
1 (12-oz.) bottle of beer, ale is better
1 (16-oz.) container salsa
30 tortilla chips
2 chipotle chiles in adobo, chopped
1 Tbsp. adobo sauce (from the chipotle peppers in the adobo)
1 Tbsp. tomato paste
1 Tbsp. chili powder
1 tsp. ground cumin
1. Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
2. Heat a 6-qt. heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3-4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean bowl.
3. Once all the meat is browned, add the beer to the cooker to deglaze the pot.
4. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chile powder, and ground cumin and stir to combine. Lock the lid in place according to manufacture instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very low whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam
3 lbs. stew meat (beef, pork and or lamb)
2 tsp. peanut oil
1-1/2 tsp. kosher salt
1 (12-oz.) bottle of beer, ale is better
1 (16-oz.) container salsa
30 tortilla chips
2 chipotle chiles in adobo, chopped
1 Tbsp. adobo sauce (from the chipotle peppers in the adobo)
1 Tbsp. tomato paste
1 Tbsp. chili powder
1 tsp. ground cumin
1. Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
2. Heat a 6-qt. heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3-4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean bowl.
3. Once all the meat is browned, add the beer to the cooker to deglaze the pot.
4. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chile powder, and ground cumin and stir to combine. Lock the lid in place according to manufacture instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very low whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam
CHICKEN A LA MAYO
CHICKEN a la MAYO
1-1/2 lbs. skinless, boneless chicken breast
½ cup mayonnaise
½ tsp. dry dill weed
½ tsp. garlic powder
1/ tsp. ground black pepper
¼ tsp. season salt
1 tsp. lemon juice
½ cup cornflake cereal
Preheat oven to 400^.
Pound chicken breast to ¼ inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.
Dip chicken breast in mayonnaise mixture (let the excess drip off), then dip in cornflake crumbs to coat well. Place coated chicken in a lightly greased 9x13-inch baking dish. Bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
Yield: 4 servings.
1-1/2 lbs. skinless, boneless chicken breast
½ cup mayonnaise
½ tsp. dry dill weed
½ tsp. garlic powder
1/ tsp. ground black pepper
¼ tsp. season salt
1 tsp. lemon juice
½ cup cornflake cereal
Preheat oven to 400^.
Pound chicken breast to ¼ inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.
Dip chicken breast in mayonnaise mixture (let the excess drip off), then dip in cornflake crumbs to coat well. Place coated chicken in a lightly greased 9x13-inch baking dish. Bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
Yield: 4 servings.
CHICKEN LAZONE
CHICKEN LAZONE
1 tsp. salt
1-1/2 tsp. chili powder
1-1/2 tsp. onion powder
4 whole boneless, skinless chicken breast
¼ cup butter, divided
½ cup heavy cream
Combine the seasonings and coat the chicken
In a large sauté pan melt half of the butter and cook chicken over medium heat for about 7-8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until sauce thickens then add the remaining butter.
When the butter is melted place chicken breast on four plates and top with the sauce.
1 tsp. salt
1-1/2 tsp. chili powder
1-1/2 tsp. onion powder
4 whole boneless, skinless chicken breast
¼ cup butter, divided
½ cup heavy cream
Combine the seasonings and coat the chicken
In a large sauté pan melt half of the butter and cook chicken over medium heat for about 7-8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until sauce thickens then add the remaining butter.
When the butter is melted place chicken breast on four plates and top with the sauce.
STUFFED and WRAPPED CHICKEN BREAST
STUFFED and WRAPPED CHICKEN BREAST
8 slices bacon
6-oz. cream cheese, softened
4 green onions, chopped
¼ cup chopped red bell pepper
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
4 boneless, skinless chicken breast halves
1. Preheat oven to 350^. Lightly grease a small baking dish.
2. Place the bacon in a large, deep skillet. Cook over medium high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels, set aside.
3. Stir together the cream cheese, green onions, bell pepper, garlic powder, salt and pepper in a bowl until combined. Divide the mixture on each chicken breast. Fold the breast in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place in the prepared baking pan.
4. Bake in preheated oven until the chicken is no longer pink in the thickest part, 30-35 minutes. Remove the toothpicks before serving.
Yield: 4 servings.
8 slices bacon
6-oz. cream cheese, softened
4 green onions, chopped
¼ cup chopped red bell pepper
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
4 boneless, skinless chicken breast halves
1. Preheat oven to 350^. Lightly grease a small baking dish.
2. Place the bacon in a large, deep skillet. Cook over medium high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels, set aside.
3. Stir together the cream cheese, green onions, bell pepper, garlic powder, salt and pepper in a bowl until combined. Divide the mixture on each chicken breast. Fold the breast in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place in the prepared baking pan.
4. Bake in preheated oven until the chicken is no longer pink in the thickest part, 30-35 minutes. Remove the toothpicks before serving.
Yield: 4 servings.
GERMAN PORK ROAST
GERMAN PORK ROAST
3 Tbsp. olive oil
4 garlic cloves, minced
1 tsp. lemon juice
1 tsp. stone-ground mustard
1 tsp. salt
½ tsp. each dried oregano, thyme, and rosemary, crushed
¼ tsp. pepper
1 boneless whole pork loin roast (3-4 lbs.)
4 medium potatoes, peeled and cut into wedges
3 medium onions cut into wedges
1 medium yellow tomatoes cut into wedges
In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan.
Bake, uncovered, at 350^ for 20 minutes. Add the potatoes, onions, tomatoes to the pan; bake 40-70 minutes longer or until a meat thermometer reads 160^ and vegetables are tender. Let stand for 10 minutes before slicing.
Yield: 8 servings.
3 Tbsp. olive oil
4 garlic cloves, minced
1 tsp. lemon juice
1 tsp. stone-ground mustard
1 tsp. salt
½ tsp. each dried oregano, thyme, and rosemary, crushed
¼ tsp. pepper
1 boneless whole pork loin roast (3-4 lbs.)
4 medium potatoes, peeled and cut into wedges
3 medium onions cut into wedges
1 medium yellow tomatoes cut into wedges
In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan.
Bake, uncovered, at 350^ for 20 minutes. Add the potatoes, onions, tomatoes to the pan; bake 40-70 minutes longer or until a meat thermometer reads 160^ and vegetables are tender. Let stand for 10 minutes before slicing.
Yield: 8 servings.
CABBAGE SOUP II
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
1. Core and coarsely chop cabbage. Core and dice green pepper.
2. Chop onion and shallots.
3. Slice bacon in medium to small pieces and lightly fry in a large Dutch oven or stockpot leaving fat in pan.
4. Remove and save bacon.
5. Lightly sauté’ onion and shallots to caramelize. Add and emulsify paprika and cumin.
6. Deglaze by adding beer.
7. Add bay leaves and reduce by one half.
8. Add cabbage and sauté’, stirring frequently.
9. Add bacon, water, sugar, salt and black pepper.
10. Simmered, covered, one hour.
11. Add and mix thoroughly tomato paste and diced green bell pepper.
12. Simmer, covered, for 20-30 minutes.
13. 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
1. Core and coarsely chop cabbage. Core and dice green pepper.
2. Chop onion and shallots.
3. Slice bacon in medium to small pieces and lightly fry in a large Dutch oven or stockpot leaving fat in pan.
4. Remove and save bacon.
5. Lightly sauté’ onion and shallots to caramelize. Add and emulsify paprika and cumin.
6. Deglaze by adding beer.
7. Add bay leaves and reduce by one half.
8. Add cabbage and sauté’, stirring frequently.
9. Add bacon, water, sugar, salt and black pepper.
10. Simmered, covered, one hour.
11. Add and mix thoroughly tomato paste and diced green bell pepper.
12. Simmer, covered, for 20-30 minutes.
13. Serve with rye or pumpernickel bread and butter.
Yield: Serves 6
CABBAGE SOUP
CABBAGE SOUP
46-oz. plain tomato juice
4 cups cabbage, shredded
1 medium onion, chopped
2 large carrots, cleaned, skinned and shredded
1 cup celery, finely, diced
1. Mix everything together and bring to a boil.
2. Reduce heat and simmer for 30 minutes (longer if
You prefer your veggies to be soft).
3. Refrigerate until cool.
4. Serve chilled with sour cream.
Yield: 4 servings
46-oz. plain tomato juice
4 cups cabbage, shredded
1 medium onion, chopped
2 large carrots, cleaned, skinned and shredded
1 cup celery, finely, diced
1. Mix everything together and bring to a boil.
2. Reduce heat and simmer for 30 minutes (longer if
You prefer your veggies to be soft).
3. Refrigerate until cool.
4. Serve chilled with sour cream.
Yield: 4 servings
CHICKEN TORTILLA SOUP III
CHICKEN TORTILLA SOUP III
1 (15-oz.) can tomatoes and green chilies
1 (15-oz.) can corn, drained (frozen corn can be used)
1 (15-oz.) can stewed tomatoes
2 (7-oz.) cans chicken or cooked, chopped chicken breast
¼ cup onion, chopped
Tortilla chips
Cheddar cheese, shredded (topping)
Hot pepper sauce (optional)
1. Mix first five ingredients together and heat.
2. Sprinkle each serving with chips and cheese.
3. Add hot pepper sauce for those who want it.
Yield: 5-6 servings.
1 (15-oz.) can tomatoes and green chilies
1 (15-oz.) can corn, drained (frozen corn can be used)
1 (15-oz.) can stewed tomatoes
2 (7-oz.) cans chicken or cooked, chopped chicken breast
¼ cup onion, chopped
Tortilla chips
Cheddar cheese, shredded (topping)
Hot pepper sauce (optional)
1. Mix first five ingredients together and heat.
2. Sprinkle each serving with chips and cheese.
3. Add hot pepper sauce for those who want it.
Yield: 5-6 servings.
SLOW COOKED BBQ BEEF
SLOW COOKED BBQ BEEF
4-5 lbs. beef chuck roast
1 Tbsp. garlic salt
1 Tbsp. black pepper
2 cups chicken broth
1 onion, sliced
1 (15-oz.) can tomato sauce
¼ cup brown sugar
¼ cup ketchup
3 Tbsp. Dijon mustard
1 dash Worcestershire sauce
1 (18-oz,) bottle barbecue sauce
1. Season roast with garlic salt and pepper and place in slow cooker. Add all remaining ingredients but the BBQ sauce.
2. Cover and cook on LOW for 9 to 11 hours, until beef is very tender.
3. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking.
4. Add bottle of BBQ sauce.
5. Cover and cook on HIGH for another 45-60 minutes.
6. Serve over split buns with a pasta salad.
Yield: 10-12 servings.
4-5 lbs. beef chuck roast
1 Tbsp. garlic salt
1 Tbsp. black pepper
2 cups chicken broth
1 onion, sliced
1 (15-oz.) can tomato sauce
¼ cup brown sugar
¼ cup ketchup
3 Tbsp. Dijon mustard
1 dash Worcestershire sauce
1 (18-oz,) bottle barbecue sauce
1. Season roast with garlic salt and pepper and place in slow cooker. Add all remaining ingredients but the BBQ sauce.
2. Cover and cook on LOW for 9 to 11 hours, until beef is very tender.
3. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking.
4. Add bottle of BBQ sauce.
5. Cover and cook on HIGH for another 45-60 minutes.
6. Serve over split buns with a pasta salad.
Yield: 10-12 servings.
HOT SPICED BAKED BEANS
HOT SPICED BAKED BEANS
1 Tbsp. olive oil
1 small onion, peeled and chopped finely
1 medium clove garlic, peeled and minced
1 can (3 lbs.-7-oz.) baked beans
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. chili powder
1 chipotle chili pepper in adobo sauce, finely chopped
¼ tsp. Tabasco sauce or to taste
4-5 Tbsp. fresh lime juice
In a large saucepan heat the olive oil over medium heat. Add the onion and garlic: sauté’ 5 minutes. Stir in the baked beans, cinnamon, cumin, chili powder, chipotle and Tabasco. Simmer 20 minutes. Stir in the limejuice and serve.
Yield: 10 servings.
1 Tbsp. olive oil
1 small onion, peeled and chopped finely
1 medium clove garlic, peeled and minced
1 can (3 lbs.-7-oz.) baked beans
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. chili powder
1 chipotle chili pepper in adobo sauce, finely chopped
¼ tsp. Tabasco sauce or to taste
4-5 Tbsp. fresh lime juice
In a large saucepan heat the olive oil over medium heat. Add the onion and garlic: sauté’ 5 minutes. Stir in the baked beans, cinnamon, cumin, chili powder, chipotle and Tabasco. Simmer 20 minutes. Stir in the limejuice and serve.
Yield: 10 servings.
PORTABELLA MUSHROOM CHILI
PORTABELLA MUSHROOM CHILI
2 Tbsp. extra virgin olive oil
2 medium onions, diced
2 cloves garlic, chopped
1 Tbsp. chili powder
¼ tsp. cayenne pepper
1-1/2-lbs. portabella mushrooms, cut into ½-in. pieces
1 (28-oz.) can Italian-style diced tomatoes
1 (19-oz.) can red kidney beans
salt to taste
½ tsp. black pepper
Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
Pour the tomatoes and beans into skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.
Yield: 6 servings.
2 Tbsp. extra virgin olive oil
2 medium onions, diced
2 cloves garlic, chopped
1 Tbsp. chili powder
¼ tsp. cayenne pepper
1-1/2-lbs. portabella mushrooms, cut into ½-in. pieces
1 (28-oz.) can Italian-style diced tomatoes
1 (19-oz.) can red kidney beans
salt to taste
½ tsp. black pepper
Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
Pour the tomatoes and beans into skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.
Yield: 6 servings.
GARLIC FRIED CHICKEN
GARLIC FRIED CHICKEN
2, 2-1/2 lbs. frying chicken cut in pieces
2 Tbsp. lemon juice
1 cup sour cream
1 clove garlic, grated
¼ tsp. Worcestershire sauce
½ tsp. salt
¼ tsp. black pepper
¼ tsp. celery salt
Wipe the chicken parts with a damp cloth and store in container with a tight fitting lid. Mix all ingredients together, pour over chicken, and let marinate in the refrigerator over night. When ready to fry, drain the liquid from the chicken pieces and dredge them in flour, heat some vegetable oil in a large skillet over medium heat and brown the chicken pieces on all sides. Lower the heat and cover the skillet and cook 35-40 minutes.
2, 2-1/2 lbs. frying chicken cut in pieces
2 Tbsp. lemon juice
1 cup sour cream
1 clove garlic, grated
¼ tsp. Worcestershire sauce
½ tsp. salt
¼ tsp. black pepper
¼ tsp. celery salt
Wipe the chicken parts with a damp cloth and store in container with a tight fitting lid. Mix all ingredients together, pour over chicken, and let marinate in the refrigerator over night. When ready to fry, drain the liquid from the chicken pieces and dredge them in flour, heat some vegetable oil in a large skillet over medium heat and brown the chicken pieces on all sides. Lower the heat and cover the skillet and cook 35-40 minutes.
CHICKEN FRIED STEAK and GRAVY
CHICKEN FRIED STEAK AND GRAVY
2 lbs. round steak, about 1-inch thick
2 large eggs
2 Tbsp. milk
¼ cup unbleached flour
Salt and black pepper to taste
2 Tbsp. butter
FOR THE GRAVY:
1 cup milk
1 cup water
¼ cup flour
Salt
Black pepper
Cut the steak crosswise into 4 serving pieces and pound each piece to a thickness of about 1/4-inch. In a large plate, beat the milk and eggs together, in a second plate combine the flour, salt and black pepper. Dip each piece of steak first into the egg and then into the flour mixture, coating completely. Shake each piece gently to remove the excess flour. Melt butter in skillet, using medium heat and fry the steaks, two at a time, for about 5 minutes on each side or until golden brown.
FOR THE GRAVY;
Pour off all but 4 Tbsp. of the drippings from the skillet. Over medium heat, slowly stir in the ¼ cup flour, stirring constantly. Combine the 1-cup milk and 1 cup water and slowly add to flour mixture, stirring constantly to loosen the brown bits left on the skillet from frying the steak. Add salt and black pepper to taste and raise the heat to bring to a boil. When bubbly, lower heat and continue to stir until the gravy reaches desired thickness.
2 lbs. round steak, about 1-inch thick
2 large eggs
2 Tbsp. milk
¼ cup unbleached flour
Salt and black pepper to taste
2 Tbsp. butter
FOR THE GRAVY:
1 cup milk
1 cup water
¼ cup flour
Salt
Black pepper
Cut the steak crosswise into 4 serving pieces and pound each piece to a thickness of about 1/4-inch. In a large plate, beat the milk and eggs together, in a second plate combine the flour, salt and black pepper. Dip each piece of steak first into the egg and then into the flour mixture, coating completely. Shake each piece gently to remove the excess flour. Melt butter in skillet, using medium heat and fry the steaks, two at a time, for about 5 minutes on each side or until golden brown.
FOR THE GRAVY;
Pour off all but 4 Tbsp. of the drippings from the skillet. Over medium heat, slowly stir in the ¼ cup flour, stirring constantly. Combine the 1-cup milk and 1 cup water and slowly add to flour mixture, stirring constantly to loosen the brown bits left on the skillet from frying the steak. Add salt and black pepper to taste and raise the heat to bring to a boil. When bubbly, lower heat and continue to stir until the gravy reaches desired thickness.
PASTA CASSEROLE
PASTA CASSEROLE
16-oz. dry fusilli/spiral pasta
1-1/2 lbs. lean ground beef
2 green bell peppers, chopped
1 large onion, chopped
48-oz. canned tomato sauce
4-oz. pepperoni sausage, sliced
2 cups shredded Italian cheese blend
Preheat oven to 350^.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, brown the ground beef until no pink shows; drain.
Combine in a 9x13-inch casserole dish; pasta, ground beef, bell pepper, onion, tomato sauce, and pepperoni; blend well. Top with shredded cheese.
Bake for 30-35 minutes or until cheese is melted and casserole is heated through.
Yield: 15 servings.
16-oz. dry fusilli/spiral pasta
1-1/2 lbs. lean ground beef
2 green bell peppers, chopped
1 large onion, chopped
48-oz. canned tomato sauce
4-oz. pepperoni sausage, sliced
2 cups shredded Italian cheese blend
Preheat oven to 350^.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, brown the ground beef until no pink shows; drain.
Combine in a 9x13-inch casserole dish; pasta, ground beef, bell pepper, onion, tomato sauce, and pepperoni; blend well. Top with shredded cheese.
Bake for 30-35 minutes or until cheese is melted and casserole is heated through.
Yield: 15 servings.
OLIVE GARDEN FETTUCINI ALFREDO
OLIVE GARDEN FETTUCINE ALFREDO
8-oz. cream cheese cut in bits
¾ cup Parmesan cheese, grated
½ cup butter or margarine
½ cup milk
8 oz. Fettuccine, cooked, drained
In a large saucepan combine cream cheese, Parmesan cheese, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Also freezes well.
8-oz. cream cheese cut in bits
¾ cup Parmesan cheese, grated
½ cup butter or margarine
½ cup milk
8 oz. Fettuccine, cooked, drained
In a large saucepan combine cream cheese, Parmesan cheese, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Also freezes well.
LAZY PEACH COBBLER
LAZY PEACH COBBLER
½ cup margarine
2 cups all purpose flour
1 cup white sugar
1 tsp. baking powder
1 (29-oz.) can sliced peaches, juice reserved
Preheat oven to 350^. Once oven reaches desired temperature, melt margarine in a glass 9x13 baking pan.
In a large bowl, combine the flour, sugar and baking powder. Pour reserved peach juice into dry ingredients and stir until smooth. Remove glass pan from oven and pour batter in starting in the center; batter will then spread itself over entire pan. Add peaches by placing them in center of pan; allow them to spread on their own.
Bake cobbler in preheated oven for 20-25 minutes, or until brown on top. Do not overcook.
Yield: 24 servings.
½ cup margarine
2 cups all purpose flour
1 cup white sugar
1 tsp. baking powder
1 (29-oz.) can sliced peaches, juice reserved
Preheat oven to 350^. Once oven reaches desired temperature, melt margarine in a glass 9x13 baking pan.
In a large bowl, combine the flour, sugar and baking powder. Pour reserved peach juice into dry ingredients and stir until smooth. Remove glass pan from oven and pour batter in starting in the center; batter will then spread itself over entire pan. Add peaches by placing them in center of pan; allow them to spread on their own.
Bake cobbler in preheated oven for 20-25 minutes, or until brown on top. Do not overcook.
Yield: 24 servings.
BEEF SHORT RIBS--PRESSURE COOKER
BEEF SHORT RIBS---PRESSURE COOKER
10 lbs. short ribs of beef, cut into serving pieces
3 tsp. cooking oil
3 onions, chopped
1 cup celery, chopped
2 cups tomatoes, chopped
2 tsp. salt
1 tsp. pepper
2 cups water
1. Heat canner, add oil and brown ribs
2. Add remaining ingredients.
3. Close cover securely.
4. Place pressure regulator on vent pipe and cook 40 minutes at 15-lbs. pressure.
5. Let pressure drop of it’s own accord.
Yield: 15 servings.
10 lbs. short ribs of beef, cut into serving pieces
3 tsp. cooking oil
3 onions, chopped
1 cup celery, chopped
2 cups tomatoes, chopped
2 tsp. salt
1 tsp. pepper
2 cups water
1. Heat canner, add oil and brown ribs
2. Add remaining ingredients.
3. Close cover securely.
4. Place pressure regulator on vent pipe and cook 40 minutes at 15-lbs. pressure.
5. Let pressure drop of it’s own accord.
Yield: 15 servings.
CABBAGE and SAUSAGE SOUP
CABBAGE AND SAUSAGE SOUP
2 Tbsp. olive oil
1-1/2 lbs. Italian sausage, cut into ½-in. pieces
2 white onions, sliced
4 garlic cloves, thickly sliced
¼ tsp. red pepper flakes
½ tsp. salt
¼ tsp. pepper
½ cup sun-dried tomato packed in oil, chopped
6 cups chicken stock
6 sliced toasted garlic bread, cut ½-in. thick
1. Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes.
2. Add the sausage and cook for 3 minutes.
3. Using a slotted spoon, remove the sausage to a bowl, and set aside.
4. Add the onion, garlic, red pepper flakes, salt, pepper and sun-dried tomatoes to the same pan and cook on medium-high heat for 3-5 minutes, stirring occasionally, until the onions are soft.
5. Stir in ½ cup white wine and cook 1-2 minutes.
6. Add ½ pound thinly sliced green cabbage (about 4 cups), the reserved cooked sausage and chicken stock and bring to a boil.
7. Reduce the heat to low and simmer with the lid slightly ajar for 1-15 minutes, until the cabbage is tender.
8. To serve, place a piece of the garlic toast in the bottom of a shallow soup bowl and ladle the soup over the top.
Yield: 6 servings.
2 Tbsp. olive oil
1-1/2 lbs. Italian sausage, cut into ½-in. pieces
2 white onions, sliced
4 garlic cloves, thickly sliced
¼ tsp. red pepper flakes
½ tsp. salt
¼ tsp. pepper
½ cup sun-dried tomato packed in oil, chopped
6 cups chicken stock
6 sliced toasted garlic bread, cut ½-in. thick
1. Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes.
2. Add the sausage and cook for 3 minutes.
3. Using a slotted spoon, remove the sausage to a bowl, and set aside.
4. Add the onion, garlic, red pepper flakes, salt, pepper and sun-dried tomatoes to the same pan and cook on medium-high heat for 3-5 minutes, stirring occasionally, until the onions are soft.
5. Stir in ½ cup white wine and cook 1-2 minutes.
6. Add ½ pound thinly sliced green cabbage (about 4 cups), the reserved cooked sausage and chicken stock and bring to a boil.
7. Reduce the heat to low and simmer with the lid slightly ajar for 1-15 minutes, until the cabbage is tender.
8. To serve, place a piece of the garlic toast in the bottom of a shallow soup bowl and ladle the soup over the top.
Yield: 6 servings.
SPRINGTIME PASTA PRIMAVERA
SPRINGTIME PASTA PRIMAVERA
12-oz. farfalle
¼-cup unsalted butter
½-cup haricot verts (thin tender green beans), ends trimmed
½-cup thin asparagus tips and stalks, sliced in 1-inch pieces
½ cup fresh peas
½ cup white mushrooms, thinly sliced
Salt and freshly ground black pepper
1-cup half-and-half
½ cup grated Parmesan cheese
4 seeded and diced ripe plum tomatoes
2 Tbsp. snipped fresh chives
1. In a large pot of boiling salted water, cook the pasta just until tender, about 12 minutes. Drain and set aside.
2. Melt the butter in a large pot over medium-low heat and quickly sauté the vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with diced tomatoes and chives or pea shoots, if available. Serve immediately.
Yield: 4 servings.
12-oz. farfalle
¼-cup unsalted butter
½-cup haricot verts (thin tender green beans), ends trimmed
½-cup thin asparagus tips and stalks, sliced in 1-inch pieces
½ cup fresh peas
½ cup white mushrooms, thinly sliced
Salt and freshly ground black pepper
1-cup half-and-half
½ cup grated Parmesan cheese
4 seeded and diced ripe plum tomatoes
2 Tbsp. snipped fresh chives
1. In a large pot of boiling salted water, cook the pasta just until tender, about 12 minutes. Drain and set aside.
2. Melt the butter in a large pot over medium-low heat and quickly sauté the vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with diced tomatoes and chives or pea shoots, if available. Serve immediately.
Yield: 4 servings.
COUNTRY-STYLE GUMBO (PRESSURE COOKER)
COUNTRY-STYLE GUMBO
(PRESSURE COOKER)
3 quick-frozen chicken breast
12-inch Polish sausage, sliced into coins or 2 kielbasa, sliced into coin
1 large onion, diced
3 carrots, diced
1 cup dry navy beans
1-cup dry pinto beans 2 chicken bouillon cubes
2 ears fresh sweet corn, remove kernels
8 cups water
3 Tbsp. chopped garlic (2 cloves if using fresh)
1 Tbsp. olive oil
salt and pepper
spices
1. Cut kernels from cob.
2. Place beans, sausage, frozen chicken, onions, carrots, corncobs, water and olive oil in pressure cooker (keep kernels, bouillon, garlic and spices to add after cooking).
3. Cover pressure cooker and bring to full pressure.
4. Cook for 20 minutes on full pressure.
5. After this time, turn heat off and let the pressure cooker cool down on it’s own for another 15 minutes.
6. Then, slowly release steam or put pot in cold water until it is safe to remove the lid.
7. Once open; remove cobs and chicken breasts.
8. Throw cobs away and pull apart the chicken into bite-size chunks with a fork.
9. Return chicken to pot.
10. Add remaining ingredients and bring pot to a boil.
11. Spice to taste with black pepper, red pepper flakes and a pinch of oregano (or whatever you prefer).
12. A few dashes of Greek seasoning is a good finishing touch.
14. Remember that bouillon cubes will be slightly salty, so do not add additional salt until they are fully dissolved.
15. Let the gumbo reduce until sauce is semi-thick, corn will stay sweet and crunchy.
16. It will become thicker when cooled.
Yield: 8 servings.
(PRESSURE COOKER)
3 quick-frozen chicken breast
12-inch Polish sausage, sliced into coins or 2 kielbasa, sliced into coin
1 large onion, diced
3 carrots, diced
1 cup dry navy beans
1-cup dry pinto beans 2 chicken bouillon cubes
2 ears fresh sweet corn, remove kernels
8 cups water
3 Tbsp. chopped garlic (2 cloves if using fresh)
1 Tbsp. olive oil
salt and pepper
spices
1. Cut kernels from cob.
2. Place beans, sausage, frozen chicken, onions, carrots, corncobs, water and olive oil in pressure cooker (keep kernels, bouillon, garlic and spices to add after cooking).
3. Cover pressure cooker and bring to full pressure.
4. Cook for 20 minutes on full pressure.
5. After this time, turn heat off and let the pressure cooker cool down on it’s own for another 15 minutes.
6. Then, slowly release steam or put pot in cold water until it is safe to remove the lid.
7. Once open; remove cobs and chicken breasts.
8. Throw cobs away and pull apart the chicken into bite-size chunks with a fork.
9. Return chicken to pot.
10. Add remaining ingredients and bring pot to a boil.
11. Spice to taste with black pepper, red pepper flakes and a pinch of oregano (or whatever you prefer).
12. A few dashes of Greek seasoning is a good finishing touch.
14. Remember that bouillon cubes will be slightly salty, so do not add additional salt until they are fully dissolved.
15. Let the gumbo reduce until sauce is semi-thick, corn will stay sweet and crunchy.
16. It will become thicker when cooled.
Yield: 8 servings.
PLUM TOMATOES and ARTICHOKES with PENNE
PLUM TOMATOES and ARTICHOKES
WITH PENNE
12-oz. oil-marinated artichoke hearts
1 cup chopped onion
1 Tbsp. finely minced garlic
1 (28-oz.) cans plum tomatoes, crushed
2 Tbsp. tomato paste
1 tsp. dried basil
½ tsp. dried oregano
1/8 tsp. red-pepper flakes
Salt and freshly ground pepper, to taste
2 Tbsp. flat-leaf parsley
Cooked penne pasta (from 12-oz. box)
1. Drain the artichokes, reserving the oil, and halve them lengthwise.
2. Place 3 Tbsp. artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red pepper flakes. Season with salt and pepper. Simmer, uncovered, for 45 minutes.
3. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.
Yield: 6 servings.
WITH PENNE
12-oz. oil-marinated artichoke hearts
1 cup chopped onion
1 Tbsp. finely minced garlic
1 (28-oz.) cans plum tomatoes, crushed
2 Tbsp. tomato paste
1 tsp. dried basil
½ tsp. dried oregano
1/8 tsp. red-pepper flakes
Salt and freshly ground pepper, to taste
2 Tbsp. flat-leaf parsley
Cooked penne pasta (from 12-oz. box)
1. Drain the artichokes, reserving the oil, and halve them lengthwise.
2. Place 3 Tbsp. artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red pepper flakes. Season with salt and pepper. Simmer, uncovered, for 45 minutes.
3. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.
Yield: 6 servings.
SURPRISE EASTER CUPCAKES
SURPRISE EASTER CUPCAKES
“The surprise is a chocolate egg baked inside cupcake!”
1 (18-oz.) package yellow cake mix
3 eggs
1/3 cup oil, for the cake mix
24 baking paper cups
24 vanilla wafers
24 small solid chocolate eggs, unwrapped
2 (16-oz.) cans vanilla frosting (or your own) food coloring
Sugar crystals or candy sprinkles
1. Preheat oven according to cake mix package.
2. Line cupcake pans with cupcake liners.
3. Place a vanilla wafer in bottom of each
4. Prepare cake mix according to box.
5. Fill cups halfway with batter.
6. Place chocolate egg in center of each cup.
7. Top with remaining batter.
8. Bake 18-22 minutes or until golden.
9. Cool, completely.
10. Tint frosting with food coloring as desired.
11. Frost cupcakes and decorate with sugar or sprinkles.
Yield: 24 servings.
“The surprise is a chocolate egg baked inside cupcake!”
1 (18-oz.) package yellow cake mix
3 eggs
1/3 cup oil, for the cake mix
24 baking paper cups
24 vanilla wafers
24 small solid chocolate eggs, unwrapped
2 (16-oz.) cans vanilla frosting (or your own) food coloring
Sugar crystals or candy sprinkles
1. Preheat oven according to cake mix package.
2. Line cupcake pans with cupcake liners.
3. Place a vanilla wafer in bottom of each
4. Prepare cake mix according to box.
5. Fill cups halfway with batter.
6. Place chocolate egg in center of each cup.
7. Top with remaining batter.
8. Bake 18-22 minutes or until golden.
9. Cool, completely.
10. Tint frosting with food coloring as desired.
11. Frost cupcakes and decorate with sugar or sprinkles.
Yield: 24 servings.
CHICKEN WITH MUSHROOMS, PROSCUITTO AND CREAM CHEESE
CHICKEN with MUSHROOMS, PROSCIUTTO
and CREAM CHEESE
2 Tbsp. butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 Tbsp. minced garlic
1 cup sliced fresh mushrooms
¼ cup dry wine (optional)
1 cup sour cream
Preheat oven to 350^.
Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon
garlic. Wrap chicken thighs with prosciutto, and place in casserole dish. Sprinkle
mushrooms and remaining garlic on top of chicken.
Bake in a preheated oven until the juices run clear, about 1 hour. Remove chicken to a
platter, and cover with aluminum foil to keep warm.
Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and
sour cream, and cook until warmed through, about 5-7 minutes. Pour over chicken and
serve.
Yield: 6 servings.
and CREAM CHEESE
2 Tbsp. butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 Tbsp. minced garlic
1 cup sliced fresh mushrooms
¼ cup dry wine (optional)
1 cup sour cream
Preheat oven to 350^.
Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon
garlic. Wrap chicken thighs with prosciutto, and place in casserole dish. Sprinkle
mushrooms and remaining garlic on top of chicken.
Bake in a preheated oven until the juices run clear, about 1 hour. Remove chicken to a
platter, and cover with aluminum foil to keep warm.
Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and
sour cream, and cook until warmed through, about 5-7 minutes. Pour over chicken and
serve.
Yield: 6 servings.
SLOPPY JOES FOR A CROWD
BARBECUED BEEF (SLOPPY JOES) FOR A CROWD
4 lbs. ground round steak
2 (14-oz.) bottles ketchup
1 (14-oz.) bottle chili sauce
3 medium onions, chopped
2 cups celery, chopped
Dash thyme
1 Tbsp. Worcestershire sauce
1 tsp. parsley leaves
Salt and pepper, to taste
Brown meat and onions until brown. Add remainder of ingredients and simmer until celery is tender.
Yield: 25 servings.
4 lbs. ground round steak
2 (14-oz.) bottles ketchup
1 (14-oz.) bottle chili sauce
3 medium onions, chopped
2 cups celery, chopped
Dash thyme
1 Tbsp. Worcestershire sauce
1 tsp. parsley leaves
Salt and pepper, to taste
Brown meat and onions until brown. Add remainder of ingredients and simmer until celery is tender.
Yield: 25 servings.
ROASTED POTATO WEDGES with CILANTRO-LIME MAYONNAISE
ROASTED POTATO WEDGES WITH
CILANTRO-LIME MAYONNAISE
For Potatoes:
½ tsp. cumin
½ tsp. dried oregano
3 Tbsp. olive oil
2 lbs. baking potatoes (about 4 medium) each cut into 8 wedges
For Cilantro-Lime Mayonnaise:
½ cup mayonnaise
¼ cup sour cream
2 Tbsp. finely chopped cilantro
2 tsp. grated lime zest
1 Tbsp. fresh lime juice
Roast Potatoes:
Stir cumin, oregano, and ¾ tsp. salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut side down, in one layer in hot pan and roast, turning once, until golden, about 40 minutes.
Meanwhile Make Mayonnaise:
Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and ¼ tsp. salt in a small serving bowl’
Serve potatoes with mayonnaise.
Yield: Serves 4.
CILANTRO-LIME MAYONNAISE
For Potatoes:
½ tsp. cumin
½ tsp. dried oregano
3 Tbsp. olive oil
2 lbs. baking potatoes (about 4 medium) each cut into 8 wedges
For Cilantro-Lime Mayonnaise:
½ cup mayonnaise
¼ cup sour cream
2 Tbsp. finely chopped cilantro
2 tsp. grated lime zest
1 Tbsp. fresh lime juice
Roast Potatoes:
Stir cumin, oregano, and ¾ tsp. salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut side down, in one layer in hot pan and roast, turning once, until golden, about 40 minutes.
Meanwhile Make Mayonnaise:
Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and ¼ tsp. salt in a small serving bowl’
Serve potatoes with mayonnaise.
Yield: Serves 4.
TORTILLA CHICKEN DRUMSTICKS
TORTILLA CHICKEN DRUMSTICKS
8-oz. lightly salted corn tortillas chips
4 tsp. chili powder
1 tsp. ground cumin
1 large egg
2-1/2 lbs. chicken drumsticks (about 10)
Lime juice
Preheat oven to 450^ with rack in middle. Oil a large 4-sided sheet pan
Pulse chips, 2-tsp. chili powder, cumin and ¼ tsp. salt in a food processor until coarsely ground, then transfer to a shallow dish.
Whisk egg and remaining 2-tsp. chili powder in a bowl.
Season chicken with ½ tsp. salt. Dip drumstick into egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
Bake without turning, until cooked through, 40-45 minutes. Let stand uncovered, 5 minutes.
Yield: 4 main course servings.
8-oz. lightly salted corn tortillas chips
4 tsp. chili powder
1 tsp. ground cumin
1 large egg
2-1/2 lbs. chicken drumsticks (about 10)
Lime juice
Preheat oven to 450^ with rack in middle. Oil a large 4-sided sheet pan
Pulse chips, 2-tsp. chili powder, cumin and ¼ tsp. salt in a food processor until coarsely ground, then transfer to a shallow dish.
Whisk egg and remaining 2-tsp. chili powder in a bowl.
Season chicken with ½ tsp. salt. Dip drumstick into egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
Bake without turning, until cooked through, 40-45 minutes. Let stand uncovered, 5 minutes.
Yield: 4 main course servings.
EASY SLOW COOKER CARNE GUISADA
EASY SLOW COOKER CARNE GUISADA
3 lbs. chuck roast, cut into 1-1/2-inch cubes
3 medium potatoes, unpeeled and diced
1 medium onion, chopped
2 red bell peppers cut into strips
3 clovers garlic, crushed
¼ cup all-purpose flour
¼ cup chili powder
1 tsp. cumin
1 tsp. salt
3 cups beef broth
Combine beef, potatoes, onion, pepper, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don’t have quite enough, you can fill the rest of the way with water.
Cook on LOW until the beef is tender, 6-8 hours.
Yield: 8 servings.
3 lbs. chuck roast, cut into 1-1/2-inch cubes
3 medium potatoes, unpeeled and diced
1 medium onion, chopped
2 red bell peppers cut into strips
3 clovers garlic, crushed
¼ cup all-purpose flour
¼ cup chili powder
1 tsp. cumin
1 tsp. salt
3 cups beef broth
Combine beef, potatoes, onion, pepper, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don’t have quite enough, you can fill the rest of the way with water.
Cook on LOW until the beef is tender, 6-8 hours.
Yield: 8 servings.
CREAM of POTATO SOUP 1
CREAM of POTATO SOUP l
1 onion, chopped
¼ cup margarine
5 baking potatoes, peeled and chopped
8 cups chicken broth
1 tsp. salt
½ tsp. ground white pepper
2 carrots cut into 1-inch pieces
4 stalks celery tops
1 (12-oz.) can evaporate
1. In a stockpot, sauté onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
2. Remove celery and carrot tops and discard. Add evaporated milk and heat through.
3. Using a food processor or blender, puree soup in small batches. Return to stockpot and keep over low heat until ready to serve, making sure soup does not scorch if not served immediately.
Yield: 8 servings.
1 onion, chopped
¼ cup margarine
5 baking potatoes, peeled and chopped
8 cups chicken broth
1 tsp. salt
½ tsp. ground white pepper
2 carrots cut into 1-inch pieces
4 stalks celery tops
1 (12-oz.) can evaporate
1. In a stockpot, sauté onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
2. Remove celery and carrot tops and discard. Add evaporated milk and heat through.
3. Using a food processor or blender, puree soup in small batches. Return to stockpot and keep over low heat until ready to serve, making sure soup does not scorch if not served immediately.
Yield: 8 servings.
TUSCAN SOUP
TUSCAN SOUP
6 cups chicken broth
1 onion, chopped
3 (5-oz.) link spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed an chopped
¼ cup evaporated milk
salt to taste
ground black pepper to taste
1. Remove skin from sausage and crumble into frying [an. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
2. Place meat in a large pot, add stock and potatoes. Boil until potatoes are cooked.
3. Add spinach. Continue boiling until spinach is lightly cooked.
4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
Yield: 4 servings.
6 cups chicken broth
1 onion, chopped
3 (5-oz.) link spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed an chopped
¼ cup evaporated milk
salt to taste
ground black pepper to taste
1. Remove skin from sausage and crumble into frying [an. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
2. Place meat in a large pot, add stock and potatoes. Boil until potatoes are cooked.
3. Add spinach. Continue boiling until spinach is lightly cooked.
4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
Yield: 4 servings.
HASH BROWN and EGG CASSEROLE
HASH BROWN and EGG CASSEROLE
1 (2 lb.) package frozen hash brown potatoes, thawed
1 lb. pork sausage
1 small onion, diced
5 eggs
½ cup milk
½ tsp. onion powder
1/8 tsp. garlic powder
Salt and ground black pepper to taste
12-oz. shredded Cheddar cheese
1. Preheat oven to 350^. Grease an 8-inch square-baking dish. Place the hash brown potatoes in the bottom of the baking dish.
2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture and remaining Cheddar cheese. Cover with aluminum foil.
3. Bake in preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted in the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.
Yield: 6 servings.
1 (2 lb.) package frozen hash brown potatoes, thawed
1 lb. pork sausage
1 small onion, diced
5 eggs
½ cup milk
½ tsp. onion powder
1/8 tsp. garlic powder
Salt and ground black pepper to taste
12-oz. shredded Cheddar cheese
1. Preheat oven to 350^. Grease an 8-inch square-baking dish. Place the hash brown potatoes in the bottom of the baking dish.
2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture and remaining Cheddar cheese. Cover with aluminum foil.
3. Bake in preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted in the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.
Yield: 6 servings.
BAKED LAMB CHOPS
BAKED LAMB CHOPS
"These go well with mashed potatoes and peas”
3 eggs
3 tsp. Worcestershire sauce
12 (5.5-oz.) lamb chops
2 cups dry bread crumbs
1. Preheat oven to 350^.
2. In a medium bowl, combine the eggs and the Worcestershire sauce, stir well. Dip each lamb chop in the sauce and then lightly dredge in the breadcrumbs. Then arrange them in a 13x9-inch-baking dish.
3. Bake at 375^ for 29 minutes, turn chops over, and cook for 20 minutes more, or until desired doneness.
Yield: 6 servings.
"These go well with mashed potatoes and peas”
3 eggs
3 tsp. Worcestershire sauce
12 (5.5-oz.) lamb chops
2 cups dry bread crumbs
1. Preheat oven to 350^.
2. In a medium bowl, combine the eggs and the Worcestershire sauce, stir well. Dip each lamb chop in the sauce and then lightly dredge in the breadcrumbs. Then arrange them in a 13x9-inch-baking dish.
3. Bake at 375^ for 29 minutes, turn chops over, and cook for 20 minutes more, or until desired doneness.
Yield: 6 servings.
TEX MEX RICE
TEX-MEX RICE
2 garlic cloves, peeled and halved
2 Tbsp. vegetable oil
1 cup long grain white rice (not instant or fast cooking)
1 (14.5-oz) chicken or vegetable broth
¼ cup salsa
¼ cup chopped diced carrots
¼ cup frozen or fresh corn (optional)
1. In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
2. Discard garlic cloves.
3. Add rice to infused oil and reduce heat to medium-high.
4. Stirring constantly, brown rice.
5. Add broth, salsa, carrots and corn and reduce heat to low.
6. Cover and cook for 20 minutes.
7. Fluff rice before serving.
Yield: 6 servings.
2 garlic cloves, peeled and halved
2 Tbsp. vegetable oil
1 cup long grain white rice (not instant or fast cooking)
1 (14.5-oz) chicken or vegetable broth
¼ cup salsa
¼ cup chopped diced carrots
¼ cup frozen or fresh corn (optional)
1. In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
2. Discard garlic cloves.
3. Add rice to infused oil and reduce heat to medium-high.
4. Stirring constantly, brown rice.
5. Add broth, salsa, carrots and corn and reduce heat to low.
6. Cover and cook for 20 minutes.
7. Fluff rice before serving.
Yield: 6 servings.
CURRIED ORANGE CHICKEN SALAD
CURRIED ORANGE CHICKEN SALAD
12-oz. package gemelli pasta
½ cup orange yogurt
1 cup sour cream
2 tsp. sugar
1-1/2 tsp. curry powder
2 Tbsp. orange juice
2 cups cooked chopped chicken
20-oz. can pineapple tidbits, drained
11-oz. mandarin oranges, drained
Cook pasta as directed on package and drain. Meanwhile, in a large bowl combine yogurt, sour cream, sugar, curry powder, and orange juice and blend well. Stir in cooked and drained pasta and remaining ingredients; blend well. Refrigerate 2 hours before serving.
Yield: 6 servings.
12-oz. package gemelli pasta
½ cup orange yogurt
1 cup sour cream
2 tsp. sugar
1-1/2 tsp. curry powder
2 Tbsp. orange juice
2 cups cooked chopped chicken
20-oz. can pineapple tidbits, drained
11-oz. mandarin oranges, drained
Cook pasta as directed on package and drain. Meanwhile, in a large bowl combine yogurt, sour cream, sugar, curry powder, and orange juice and blend well. Stir in cooked and drained pasta and remaining ingredients; blend well. Refrigerate 2 hours before serving.
Yield: 6 servings.
PENNE WITH SPICY CHICKEN SAUSAGE, BEANS & GREENS
PENNE with SPICY CHICKEN SAUSAGE,
BEANS, and GREENS
8 oz. penne pasta
4 links spicy chicken andouille sausage
2 Tbsp. olive oil
3 cloves garlic, crushed
1/3 cup pesto
½ cup white wine
1 (15-oz.) cannellini beans, undrained
3 cups torn arugula
1 pint grape tomatoes, halved
salt and pepper to taste
4-oz. crumbled goat cheese
1. Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8-10 minutes, until al dente, and drain.
2. In a skillet over medium high heat, cook the sausage until evenly brown. Cool and slice.
3.Heat the oil in a large pot over medium heat, and cook the garlic 1 minute, until lightly browned. Mix in sausage, pesto and white wine. Cook and stir until heated through. Mix in beans with liquid and arugula, and cook until arugula is wilted. Stir in the tomatoes, and cook until heated through. Toss with pasta, season with salt and pepper, and top with goat cheese to serve.
Yield: Serves 4.
BEANS, and GREENS
8 oz. penne pasta
4 links spicy chicken andouille sausage
2 Tbsp. olive oil
3 cloves garlic, crushed
1/3 cup pesto
½ cup white wine
1 (15-oz.) cannellini beans, undrained
3 cups torn arugula
1 pint grape tomatoes, halved
salt and pepper to taste
4-oz. crumbled goat cheese
1. Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8-10 minutes, until al dente, and drain.
2. In a skillet over medium high heat, cook the sausage until evenly brown. Cool and slice.
3.Heat the oil in a large pot over medium heat, and cook the garlic 1 minute, until lightly browned. Mix in sausage, pesto and white wine. Cook and stir until heated through. Mix in beans with liquid and arugula, and cook until arugula is wilted. Stir in the tomatoes, and cook until heated through. Toss with pasta, season with salt and pepper, and top with goat cheese to serve.
Yield: Serves 4.
CHURCH SOCIAL MEATLOAF
CHURCH SOCIAL MEATLOAF
2 lbs. ground beef
2 cups cornbread crumbs
¾ cup minced onion
¼ cup chopped green peppers
2 eggs
2 Tbsp. horseradish
1 Tbsp. salt
¼ cup milk
¼ cup catsup
1 tsp. dry mustard
Mix all ingredients together and form into a loaf. Spread additional catsup on top and bake at 400^ for 35 minutes.
2 lbs. ground beef
2 cups cornbread crumbs
¾ cup minced onion
¼ cup chopped green peppers
2 eggs
2 Tbsp. horseradish
1 Tbsp. salt
¼ cup milk
¼ cup catsup
1 tsp. dry mustard
Mix all ingredients together and form into a loaf. Spread additional catsup on top and bake at 400^ for 35 minutes.
EASY PEACH CRISP l
EASY PEACH CRISP I
1 (29-oz.) can sliced peaches, with juice
1 (18.5-oz.) package yellow cake mix
½ cup margarine
1 cup white sugar
1 tsp. ground cinnamon
Pour canned peaches into a 9x13-inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with ½ cup of the sugar and sprinkle cinnamon to taste into mixture.
Sprinkle dry cake mix evenly over the top of peach mixture. Pour holes into cake mix to allow juices through, cut stick of margarine into small pats, placing randomly over the top. Sprinkle with the remaining ½ cup sugar and a light dusting of cinnamon.
Bake in preheated oven for 25-30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.
Yield: 12 servings.
1 (29-oz.) can sliced peaches, with juice
1 (18.5-oz.) package yellow cake mix
½ cup margarine
1 cup white sugar
1 tsp. ground cinnamon
Pour canned peaches into a 9x13-inch baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with ½ cup of the sugar and sprinkle cinnamon to taste into mixture.
Sprinkle dry cake mix evenly over the top of peach mixture. Pour holes into cake mix to allow juices through, cut stick of margarine into small pats, placing randomly over the top. Sprinkle with the remaining ½ cup sugar and a light dusting of cinnamon.
Bake in preheated oven for 25-30 minutes, or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.
Yield: 12 servings.
CABBAGE WITH MUSTARD-HORSERADISH SAUCE
1 small head of cabbage, quartered
2 Tbsp. finely chopped onion
2 Tbsp. butter or margarine
1 Tbsp. All-purpose flour
2/3 cup evaporated milk
1 Tbsp. prepared mustard
2 tsp. prepared horseradish
¼ tsp. salt
Dash black pepper
Water
Cook the cabbage in salted, boiling water for 10-12 minutes and drain well. In a small saucepan cook the onion in butter or margarine until tender. Blend in flour, ¼ tsp. salt, and a dash of black pepper. Add the milk and a ½ cup water. Cook stirring constantly until thickened and bubbly. Stir in mustard and horseradish. Spoon the sauce over the cabbage.
1 small head of cabbage, quartered
2 Tbsp. finely chopped onion
2 Tbsp. butter or margarine
1 Tbsp. All-purpose flour
2/3 cup evaporated milk
1 Tbsp. prepared mustard
2 tsp. prepared horseradish
¼ tsp. salt
Dash black pepper
Water
Cook the cabbage in salted, boiling water for 10-12 minutes and drain well. In a small saucepan cook the onion in butter or margarine until tender. Blend in flour, ¼ tsp. salt, and a dash of black pepper. Add the milk and a ½ cup water. Cook stirring constantly until thickened and bubbly. Stir in mustard and horseradish. Spoon the sauce over the cabbage.
ALFREDO SAUCE
4 Tbsp. butter
¾ cup heavy cream
6 Tbsp. Parmesan cheese
1/8 tsp. ground white pepper
¼ tsp. garlic powder
¼ cup mozzarella cheese
8-oz. pasta, cooked and drained
1. Melt butter in a small saucepan over low heat.
2. Off the heat add the cream, grated Parmesan, white pepper and garlic powder.
3. Put back on the heat, and stir until ingredients are combined and cheese is melted.
4. Do not boil.
5. Add the mozzarella cheese, and stir until the cheese is melted, and sauce is smooth.
6. Toss the cooked pasta and sauce together, and serve immediately.
Yield: 2-3 servings.
4 Tbsp. butter
¾ cup heavy cream
6 Tbsp. Parmesan cheese
1/8 tsp. ground white pepper
¼ tsp. garlic powder
¼ cup mozzarella cheese
8-oz. pasta, cooked and drained
1. Melt butter in a small saucepan over low heat.
2. Off the heat add the cream, grated Parmesan, white pepper and garlic powder.
3. Put back on the heat, and stir until ingredients are combined and cheese is melted.
4. Do not boil.
5. Add the mozzarella cheese, and stir until the cheese is melted, and sauce is smooth.
6. Toss the cooked pasta and sauce together, and serve immediately.
Yield: 2-3 servings.
TRI COLOR PASTA SALAD
TRI COLOR PASTA SALAD
3 lbs. tri color rotini pasta (corkscrew shape)
¼ cup olive oil
¼ cup Parmesan cheese
2 lbs. Cheddar cheese, diced into small cubes
2 cups mayonnaise
1 Tbsp. mustard
2 Tbsp. vinegar
2 red onions, diced small
2 cans black pitted olives, sliced
2 lbs. mini carrots, blanched
2 heads broccoli, trimmed, flowered and blanched
2 Tbsp. kosher salt
1 tsp. black pepper
1 tsp. Mrs. Dash Extra Spicy
Cook pasta according to package directions. Drain well, toss with olive oil and lay out on cookie sheet to cool.
In a bowl, add mayo, mustard, vinegar or lemon juice, onions, Mrs. Dash, salt and pepper. When pasta is cooled, add dressing to pasta. Then add ingredients, mixing ell after each one.
You can make this entire salad 2 days in advance, it ages well. Probably will have to add more mayo/mustard/ vinegar (same portions, not as much) to salad as pasta soaks it up. This salad fits into a 10lb. Aluminum pans (each pan feed 30).
3 lbs. tri color rotini pasta (corkscrew shape)
¼ cup olive oil
¼ cup Parmesan cheese
2 lbs. Cheddar cheese, diced into small cubes
2 cups mayonnaise
1 Tbsp. mustard
2 Tbsp. vinegar
2 red onions, diced small
2 cans black pitted olives, sliced
2 lbs. mini carrots, blanched
2 heads broccoli, trimmed, flowered and blanched
2 Tbsp. kosher salt
1 tsp. black pepper
1 tsp. Mrs. Dash Extra Spicy
Cook pasta according to package directions. Drain well, toss with olive oil and lay out on cookie sheet to cool.
In a bowl, add mayo, mustard, vinegar or lemon juice, onions, Mrs. Dash, salt and pepper. When pasta is cooled, add dressing to pasta. Then add ingredients, mixing ell after each one.
You can make this entire salad 2 days in advance, it ages well. Probably will have to add more mayo/mustard/ vinegar (same portions, not as much) to salad as pasta soaks it up. This salad fits into a 10lb. Aluminum pans (each pan feed 30).
Subscribe to:
Posts (Atom)