CREAMY POTATO CASSEROLE
“Great for potlucks and parties”
1 (2 lb.) package frozen hash brown potatoes
1/3 cup chopped green onions
2 cups shredded Cheddar cheese, divided
1 (10.75-oz.) can condensed cream of potato soup
¼ cup butter
2 cups sour cream
salt and pepper to taste
Preheat the oven to 350^.
In a small pot, heat the soup, butter, or margarine and sour cream over low heat.
Combine potatoes, green onion and 1 cup cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13-inch-baking dish. Sprinkle 1 cup of cheese over the top of the casserole.
Bake 30-40 minutes. Serve warm.
Yield: 8 servings.
Monday, June 29, 2009
Friday, June 19, 2009
PINA COLADA MUFFINS
PINA COLADA MUFFINS
½ cup white sugar
¼ cup margarine
1 egg
1 cup sour cream
1-tsp. rum flavored extract
1-1/2 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 (15-oz.) can crushed pineapple, drained
½ cup flaked coconut
1. Preheat oven to 375^. Lightly grease a muffin pan, or use paper liners.
2. In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
3. Bake in preheated oven for 20-25 minutes, or until the tops spring back when lightly tapped.
Yield: 12 servings.
½ cup white sugar
¼ cup margarine
1 egg
1 cup sour cream
1-tsp. rum flavored extract
1-1/2 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 (15-oz.) can crushed pineapple, drained
½ cup flaked coconut
1. Preheat oven to 375^. Lightly grease a muffin pan, or use paper liners.
2. In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
3. Bake in preheated oven for 20-25 minutes, or until the tops spring back when lightly tapped.
Yield: 12 servings.
POPCORN BARS
POPCORN BARS
¼ cup butter
¼ cup light corn syrup
1 pkg. (10-oz.) large marshmallows
2 qt. popped popcorn
¾ cup dry roasted peanuts, chopped
1-1/4 cups M&M’s miniature baking bits
In a Dutch oven, melt butter; add corn syrup and marshmallows. Cook and stir over low heat for 3-4 minutes or until smooth. Add popcorn; stir until coated. Stir in peanuts and baking bits until combined. Spread into a greased 13 x 9-in. pan. Cool to room temperature. Cut into bars.
Yield: 2 dozen.
¼ cup butter
¼ cup light corn syrup
1 pkg. (10-oz.) large marshmallows
2 qt. popped popcorn
¾ cup dry roasted peanuts, chopped
1-1/4 cups M&M’s miniature baking bits
In a Dutch oven, melt butter; add corn syrup and marshmallows. Cook and stir over low heat for 3-4 minutes or until smooth. Add popcorn; stir until coated. Stir in peanuts and baking bits until combined. Spread into a greased 13 x 9-in. pan. Cool to room temperature. Cut into bars.
Yield: 2 dozen.
CAROL’S CHICKEN SALAD
CAROL’S CHICKEN SALAD
½ cup mayonnaise
½ tsp. salt3/4 tsp. poultry seasoning
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. ground black pepper
1 Tbsp. lemon juice
3 cups diced cooked chicken breast meat
½ cup finely chopped celery
½ cup chopped green onions
1 (8-oz.) can water chestnuts, drained and chopped
1-1/2 cups diced Swiss cheese
1-1/2 cups halved green grapes
1. In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
2. In a large bowl, toss together the chicken, celery. Green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
Yield: 9 servings.
½ cup mayonnaise
½ tsp. salt3/4 tsp. poultry seasoning
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. ground black pepper
1 Tbsp. lemon juice
3 cups diced cooked chicken breast meat
½ cup finely chopped celery
½ cup chopped green onions
1 (8-oz.) can water chestnuts, drained and chopped
1-1/2 cups diced Swiss cheese
1-1/2 cups halved green grapes
1. In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
2. In a large bowl, toss together the chicken, celery. Green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
Yield: 9 servings.
FRESH TOMATO BLODDY MARY’S
FRESH TOMATO BLODDY MARY’S
6 lbs. ripe tomatoes, coarsely chopped
6 celery ribs, coarsely chopped
2 cups very coarsely chopped flat-leaf parsley sprigs (from one large bunch)
2 Tbsp. fine sea salt, divided
2-1/2 to 3-Tbsp. bottled horseradish
2-1/2 to 3-tsp. Tabasco
2-1/2 to 3-tsp. lemon juice
lemon wedges for rim of glasses
16-oz. (2 cups) ice-cold vodka
MAKE TOMATO JUICE: Puree tomatoes, celery, parsley, and 1 Tbsp. sea salt in several batches in a food processor until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl. Discarding solids (you’ll have about 10 cups juice). Add horseradish, Tabasco, and lemon juice.
ASSEMBLE DRINKS: Mix remaining Tbsp. sea salt and 1tsp. finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 1 oz. (2 tsp.) vodka, then top with about 2/3 cup juice.
COOKS NOTE: Tomato juice, without horseradish, Tabasco, and lemon juice, can be made 1 day ahead and chilled.
Yield: 16 drinks.
6 lbs. ripe tomatoes, coarsely chopped
6 celery ribs, coarsely chopped
2 cups very coarsely chopped flat-leaf parsley sprigs (from one large bunch)
2 Tbsp. fine sea salt, divided
2-1/2 to 3-Tbsp. bottled horseradish
2-1/2 to 3-tsp. Tabasco
2-1/2 to 3-tsp. lemon juice
lemon wedges for rim of glasses
16-oz. (2 cups) ice-cold vodka
MAKE TOMATO JUICE: Puree tomatoes, celery, parsley, and 1 Tbsp. sea salt in several batches in a food processor until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl. Discarding solids (you’ll have about 10 cups juice). Add horseradish, Tabasco, and lemon juice.
ASSEMBLE DRINKS: Mix remaining Tbsp. sea salt and 1tsp. finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 1 oz. (2 tsp.) vodka, then top with about 2/3 cup juice.
COOKS NOTE: Tomato juice, without horseradish, Tabasco, and lemon juice, can be made 1 day ahead and chilled.
Yield: 16 drinks.
LEMONY POTATO SALAD
LEMONY POTATO SALAD
3 lbs. small boiling potatoes
1 cup chopped celery (about 4 ribs)
½ cup mayonnaise
¼ cup finally chopped chives
1 tsp. grated lemon zest
2 Tbsp. fresh lemon juice
1 tsp. sugar
Cover potatoes with water in a large pot and season well with salt. Bring to a boil, and then simmer until tender, 12 to 20 minutes.
While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1-tsp. salt, and ¾ tsp. pepper in a large bowl.
Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
COOKS NOTE: Potato salad can be made 1 day ahead and chilled. Bring to room temperature before serving.
Yield: 8 servings.
3 lbs. small boiling potatoes
1 cup chopped celery (about 4 ribs)
½ cup mayonnaise
¼ cup finally chopped chives
1 tsp. grated lemon zest
2 Tbsp. fresh lemon juice
1 tsp. sugar
Cover potatoes with water in a large pot and season well with salt. Bring to a boil, and then simmer until tender, 12 to 20 minutes.
While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1-tsp. salt, and ¾ tsp. pepper in a large bowl.
Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
COOKS NOTE: Potato salad can be made 1 day ahead and chilled. Bring to room temperature before serving.
Yield: 8 servings.
Saturday, June 13, 2009
STRAWBERRY COBBLER II
STRAWBERRY COBBLER II
½ cup white sugar
1 Tbsp. cornstarch
1 cup water
3 cups sliced strawberries
2 Tbsp. margarine
1 cup all-purpose flour
¼ cup packed dark brown sugar
1-1/2 tsp. baking powder
½ tsp. salt
3 Tbsp. butter
¾ cup half-and-half cream
¼ cup margarine
¼ cup packed dark brown sugar
1. Preheat oven to 400^. Grease a 2-quart baking dish with margarine.
2. In a medium saucepan, combine sugar, cornstarch, water, and strawberries. Cook over medium heat, stirring constantly, until thick and hot. Pour mixture into the prepared baking dish. Dot with 2 Tbsp. margarine.
3. In a bowl, combine flour, ¼ cup brown sugar, baking powder, and salt. Blend in the 3 Tbsp. butter. Stir in cream. Mixture should be soft. When you spoon dough onto the berries, it will probably sink to the bottom. Just try to spread as well as you can. Don’t worry, it will come out good.
4. Bake for about 20 to 25 minutes in the preheated oven. When the cobbler is almost done, mix the ¼ cup margarine and ¼ cup brown sugar, and heat them in a saucepan or in the microwave (whichever is easier for you). When the topping is heated, brush it on the top of the cobbler and bake another 5 to 10 minutes.
Yield: 8 servings.
½ cup white sugar
1 Tbsp. cornstarch
1 cup water
3 cups sliced strawberries
2 Tbsp. margarine
1 cup all-purpose flour
¼ cup packed dark brown sugar
1-1/2 tsp. baking powder
½ tsp. salt
3 Tbsp. butter
¾ cup half-and-half cream
¼ cup margarine
¼ cup packed dark brown sugar
1. Preheat oven to 400^. Grease a 2-quart baking dish with margarine.
2. In a medium saucepan, combine sugar, cornstarch, water, and strawberries. Cook over medium heat, stirring constantly, until thick and hot. Pour mixture into the prepared baking dish. Dot with 2 Tbsp. margarine.
3. In a bowl, combine flour, ¼ cup brown sugar, baking powder, and salt. Blend in the 3 Tbsp. butter. Stir in cream. Mixture should be soft. When you spoon dough onto the berries, it will probably sink to the bottom. Just try to spread as well as you can. Don’t worry, it will come out good.
4. Bake for about 20 to 25 minutes in the preheated oven. When the cobbler is almost done, mix the ¼ cup margarine and ¼ cup brown sugar, and heat them in a saucepan or in the microwave (whichever is easier for you). When the topping is heated, brush it on the top of the cobbler and bake another 5 to 10 minutes.
Yield: 8 servings.
Monday, June 8, 2009
CROCKPOT SPANISH RICE
CROCKPOT SPANISH RICE
2 lbs. ground chuck
1 medium onion, chopped
1 green pepper, chopped
3 ribs celery, chopped
1 (28-oz.) stewed tomatoes
1 (16-oz.) can tomato sauce
2-1/2 tsp. chili powder
2 tsp. salt
2 Tbsp. Worcestershire sauce
2 cups raw rice, converted
grated cheese (optional)
Brown ground meat in skillet and drain well. Place all ingredients in crockpot. Stir well. Cover and cook 7 to 9 hours on LOW (3-4 on HIGH).
2 lbs. ground chuck
1 medium onion, chopped
1 green pepper, chopped
3 ribs celery, chopped
1 (28-oz.) stewed tomatoes
1 (16-oz.) can tomato sauce
2-1/2 tsp. chili powder
2 tsp. salt
2 Tbsp. Worcestershire sauce
2 cups raw rice, converted
grated cheese (optional)
Brown ground meat in skillet and drain well. Place all ingredients in crockpot. Stir well. Cover and cook 7 to 9 hours on LOW (3-4 on HIGH).
CATTLEMAN’S BEEF and BEANS
CATTLEMAN’S BEEF and BEANS
(CROCKPOT)
1 lb. dried pinto beans
6 cups water
3 lbs. beef brisket or round roast
1 large onion, chopped
½ cup dark molasses
2 tsp. salt
½ tsp. ground ginger
½ tsp. dried mustard
¼ tsp. pepper
1 bay leaf
1. Rinse beans under running water, place in a large kettle with water; bring to boiling: cover kettle; lower heat; cook 15 minutes; let stand 1 hour.
2. Trim all excess fat from beef; brown meat on all sides with remaining fat in a large skillet.
3. Place meat in the bottom of a slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper, and bay leaf. Add more water, if needed to cover meat and beans; cover.
4. Cook on HIGH for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.
5. Turn heat control to LOW and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish.
6. Remove meat to a carving board and cut into slices; spoon beans around beef on platter
(CROCKPOT)
1 lb. dried pinto beans
6 cups water
3 lbs. beef brisket or round roast
1 large onion, chopped
½ cup dark molasses
2 tsp. salt
½ tsp. ground ginger
½ tsp. dried mustard
¼ tsp. pepper
1 bay leaf
1. Rinse beans under running water, place in a large kettle with water; bring to boiling: cover kettle; lower heat; cook 15 minutes; let stand 1 hour.
2. Trim all excess fat from beef; brown meat on all sides with remaining fat in a large skillet.
3. Place meat in the bottom of a slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper, and bay leaf. Add more water, if needed to cover meat and beans; cover.
4. Cook on HIGH for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.
5. Turn heat control to LOW and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish.
6. Remove meat to a carving board and cut into slices; spoon beans around beef on platter
SAUSAGE-STUFFED GREEN PEPPERS
SAUSAGE-STUFFED GREEN PEPPERS
1 Tbsp. vegetable oil
1 lb. sweet Italian pork sausage, casing removed
1 medium onion, chopped (about ½ cup)
1 tsp. dried oregano leaves, crushed
1 cup shredded part-skim mozzarella cheese (about 4-oz.)
4 medium green peppers, seeded and cut in half lengthwise
2 cups Prego traditional sauce
Heat the oven to 400^. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until it’s well browned, stirring often to separate meat. Add the onion and oregano and cook until the onion is tender. Pour off any fat. Stir in the cheese.
Arrange the peppers in a 3-quart shallow baking dish. Spoon the sausage mixture into the peppers. Pour the sauce over the filled peppers. Cover the baking dish.
Bake for 40 minutes or until peppers are tender.
1 Tbsp. vegetable oil
1 lb. sweet Italian pork sausage, casing removed
1 medium onion, chopped (about ½ cup)
1 tsp. dried oregano leaves, crushed
1 cup shredded part-skim mozzarella cheese (about 4-oz.)
4 medium green peppers, seeded and cut in half lengthwise
2 cups Prego traditional sauce
Heat the oven to 400^. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until it’s well browned, stirring often to separate meat. Add the onion and oregano and cook until the onion is tender. Pour off any fat. Stir in the cheese.
Arrange the peppers in a 3-quart shallow baking dish. Spoon the sausage mixture into the peppers. Pour the sauce over the filled peppers. Cover the baking dish.
Bake for 40 minutes or until peppers are tender.
Sunday, June 7, 2009
REUBEN CASSEROLE II (CROCKPOT)
REUBEN CASSEROLE II(CROCKPOT)
1 pkg. (8-oz.) noodles
1 can corned beef
3 ½ cups sauerkraut
6 slices American cheese
16-oz. cream cheese
1 (10-1/4-oz.) cream of chicken soup
6 slices Swiss cheese
In a buttered 4-quart crockpot, layer half the noodles, half the meat, all the sauerkraut, and all the American cheese. Mix the sour cream and the chicken soup together and layer half of the soup mixture. Repeat, layering the rest of the noodles, meat, soup mixture and then the Swiss cheese. Cook on HIGH for 2 hours, so that it bubbles well. Turn down to LOW for 1 to 2 hours. Stir well before serving.
1 pkg. (8-oz.) noodles
1 can corned beef
3 ½ cups sauerkraut
6 slices American cheese
16-oz. cream cheese
1 (10-1/4-oz.) cream of chicken soup
6 slices Swiss cheese
In a buttered 4-quart crockpot, layer half the noodles, half the meat, all the sauerkraut, and all the American cheese. Mix the sour cream and the chicken soup together and layer half of the soup mixture. Repeat, layering the rest of the noodles, meat, soup mixture and then the Swiss cheese. Cook on HIGH for 2 hours, so that it bubbles well. Turn down to LOW for 1 to 2 hours. Stir well before serving.
CROCKPOT SAUSAGE and POTATOES
CROCKPOT SAUSAGE and POTATOES
1-1/2 lbs. Polish sausage links, sliced ½-inch thick
2 lbs. frozen hash brown potatoes
1 can Cheddar cheese soup
1 can milk
1 bunch green onions, sliced
pepper to taste
garlic to taste
Combine sausage, potatoes, onions, and seasonings in a well-buttered crockpot. Stir to mix. Whisk together soup and milk. Pour over ingredients in crockpot. Cook on LOW for about 6 hours.
1-1/2 lbs. Polish sausage links, sliced ½-inch thick
2 lbs. frozen hash brown potatoes
1 can Cheddar cheese soup
1 can milk
1 bunch green onions, sliced
pepper to taste
garlic to taste
Combine sausage, potatoes, onions, and seasonings in a well-buttered crockpot. Stir to mix. Whisk together soup and milk. Pour over ingredients in crockpot. Cook on LOW for about 6 hours.
BAKED CHICKEN BREAST in a CROCKPOT
BAKED CHICKEN BREAST in a CROCKPOT
5 boned and skinless chicken breast halves
2 Tbsp. butter or margarine
1 can cream of celery soup
½ cup dry sherry or dry white wine
1-tsp. tarragon or rosemary leaves
1 tsp., Worcestershire sauce
¼ tsp. garlic powder
1 (8-oz.) can mushrooms, drained
Rinse chicken breast and pat dry; place in crockpot. In a saucepan, combine the remaining ingredients and heat until smooth and hot. Pour over chicken breast. Cover and cook on LOW setting for 8 to 10 hours.
5 boned and skinless chicken breast halves
2 Tbsp. butter or margarine
1 can cream of celery soup
½ cup dry sherry or dry white wine
1-tsp. tarragon or rosemary leaves
1 tsp., Worcestershire sauce
¼ tsp. garlic powder
1 (8-oz.) can mushrooms, drained
Rinse chicken breast and pat dry; place in crockpot. In a saucepan, combine the remaining ingredients and heat until smooth and hot. Pour over chicken breast. Cover and cook on LOW setting for 8 to 10 hours.
CHEDDAR and MACARONI SALAD
CHEDDAR and MACARONI SALAD
1 cup macaroni
¾ cup cubed Cheddar cheese
1 celery stalk, chopped
1 green bell pepper, chopped
½ cup frozen green peas, thawed
1/3 cup chopped onion
¼ cup mayonnaise
¼ cup sour cream
2 Tbsp. milk
1-1/2 Tbsp. sweet pickle relish
Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.
Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.
Yield: 6 servings.
1 cup macaroni
¾ cup cubed Cheddar cheese
1 celery stalk, chopped
1 green bell pepper, chopped
½ cup frozen green peas, thawed
1/3 cup chopped onion
¼ cup mayonnaise
¼ cup sour cream
2 Tbsp. milk
1-1/2 Tbsp. sweet pickle relish
Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.
Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.
Yield: 6 servings.
SIMPLE RANCH CHICKEN MACARONI SALAD
SIMPLE RANCH CHICKEN MACARONI SALAD
1 cup uncooked elbow macaroni
1 stalk celery, chopped
1 (2.25-oz.) can chopped green olives
¼ cup mayonnaise
¼ cup sour cream
2 Tbsp. milk
1 (10-oz.) can chicken chunks, drained
1 (-oz.) package dry Ranch-style dressing mix
2 tsp. paprika
Bring a pot of water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain. and pat dry.
In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours, and sprinkle paprika over the top before serving.
Yield: 4 servings.
1 cup uncooked elbow macaroni
1 stalk celery, chopped
1 (2.25-oz.) can chopped green olives
¼ cup mayonnaise
¼ cup sour cream
2 Tbsp. milk
1 (10-oz.) can chicken chunks, drained
1 (-oz.) package dry Ranch-style dressing mix
2 tsp. paprika
Bring a pot of water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain. and pat dry.
In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours, and sprinkle paprika over the top before serving.
Yield: 4 servings.
LIME CILANTRO SALSA
LIME CILANTRO SALSA
1 (29-oz.) can crushed tomatoes
1-cup fresh minced onion
1 cup chopped fresh cilantro
2 cloves garlic, minced
2 jalapeno peppers, minced
2 Tbsp. olive oil
1 Tbsp. honey
1-tsp. cumin
¼ cup fresh limejuice
Zest of 2 limes
Salt and pepper to taste.
Mix all ingredients well and chill.
1 (29-oz.) can crushed tomatoes
1-cup fresh minced onion
1 cup chopped fresh cilantro
2 cloves garlic, minced
2 jalapeno peppers, minced
2 Tbsp. olive oil
1 Tbsp. honey
1-tsp. cumin
¼ cup fresh limejuice
Zest of 2 limes
Salt and pepper to taste.
Mix all ingredients well and chill.
PRESSURE COOKER RUSSIAN SWEET and SOUR CABBAGE SOUP
PRESSURE COOKER RUSSIAN SWEET and SOUR CABBAGE SOUP
¼ cup oil
4 Tbsp., butter or margarine
1 onion, thinly sliced
4 cups grated red cabbage
4 cups grated white cabbage
2 cloves garlic, minced
½ cup seedless raisins
½ cup dark brown sugar
1 tsp. caraway seed
2 qt. chicken stock
1 cup dry white wine
¼ cup cider vinegar
1. Heat oils and butter in pressure cooker, just until butter foams.
2. Add onion and cabbage, stirring until cabbage is wilted,
3. Add the remaining ingredient.
4. Cover with pressure cooker lid.
5. Set on HIGH until control jiggles.
6. Reduce the heat and cook for 10 minutes.
7. Remove from heat and let cool for 5 minutes.
8. Run cold water over cooker to finish reducing pressure.
9. Serve with sour cream if desired.
Yield: 6 servings.
¼ cup oil
4 Tbsp., butter or margarine
1 onion, thinly sliced
4 cups grated red cabbage
4 cups grated white cabbage
2 cloves garlic, minced
½ cup seedless raisins
½ cup dark brown sugar
1 tsp. caraway seed
2 qt. chicken stock
1 cup dry white wine
¼ cup cider vinegar
1. Heat oils and butter in pressure cooker, just until butter foams.
2. Add onion and cabbage, stirring until cabbage is wilted,
3. Add the remaining ingredient.
4. Cover with pressure cooker lid.
5. Set on HIGH until control jiggles.
6. Reduce the heat and cook for 10 minutes.
7. Remove from heat and let cool for 5 minutes.
8. Run cold water over cooker to finish reducing pressure.
9. Serve with sour cream if desired.
Yield: 6 servings.
Saturday, June 6, 2009
CARAMELIZED ONION and HORSERADISH
CARAMELIZED ONION and HORSERADISH
SMASHED POTATOES
3 Tbsp. butter
4 onions, sliced and separated into rings
1 Tbsp. white wine vinegar
½ tsp. ground dried thyme
6 large baking potatoes, peeled and cubed
1 Tbsp. Dijon mustard
2 Tbsp. prepared horseradish, or to taste
salt and black pepper to taste
¼ cup softened butter
¾ cup half-and-half
1. Melt 3 Tbsp. butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and are a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more.
2. While the onions are cooking, place cubed potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a co0lander, and allow to steam for a minute.
3. To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix the Dijon mustard, horse radish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.
Yield: 8 servings.
SMASHED POTATOES
3 Tbsp. butter
4 onions, sliced and separated into rings
1 Tbsp. white wine vinegar
½ tsp. ground dried thyme
6 large baking potatoes, peeled and cubed
1 Tbsp. Dijon mustard
2 Tbsp. prepared horseradish, or to taste
salt and black pepper to taste
¼ cup softened butter
¾ cup half-and-half
1. Melt 3 Tbsp. butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and are a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more.
2. While the onions are cooking, place cubed potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a co0lander, and allow to steam for a minute.
3. To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix the Dijon mustard, horse radish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.
Yield: 8 servings.
Friday, June 5, 2009
PORTABELLO PENNE PASTA CASSEROLE
PORTABELLO PENNE PASTA CASSEROLE
1 (8-oz.) package uncooked penne pasta
2 Tbsp. vegetable oil
½ lb. portobello mushrooms, thinly sliced
½ cup margarine
¼ cup all-purpose flour
1 large clove garlic, minced
½ tsp. dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10-oz.) package frozen chopped spinach, thawed
¼ cup soy sauce
1. Preheat oven to 350^. Lightly grease a 9x13 inch-baking dish.
2. Bring a large pot lightly salted water to boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup of cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish and top with remaining cheese.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Yield: 8 servings.
1 (8-oz.) package uncooked penne pasta
2 Tbsp. vegetable oil
½ lb. portobello mushrooms, thinly sliced
½ cup margarine
¼ cup all-purpose flour
1 large clove garlic, minced
½ tsp. dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10-oz.) package frozen chopped spinach, thawed
¼ cup soy sauce
1. Preheat oven to 350^. Lightly grease a 9x13 inch-baking dish.
2. Bring a large pot lightly salted water to boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup of cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish and top with remaining cheese.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Yield: 8 servings.
MASHED POTATO FUDGE
MASHED POTATO FUDGE
½ cup cooked potatoes, mashed
2 Tbsp. butter or margarine, softened
1 lb.confectioners’ sugar
3 squares baking chocolate, melted
1 tsp. vanilla extract
A dash of salt
Put the mashed potatoes into a mixing bowl and add the butter or margarine and mix well. Add the confectioners’ sugar, and mix well. Add the vanilla extract to the melted chocolate and then add chocolate with salt to the mashed potato mixture. Press into a lightly greased platter or dish and chill. Coconut may also be added. When cool, cut into bars or squares.
½ cup cooked potatoes, mashed
2 Tbsp. butter or margarine, softened
1 lb.confectioners’ sugar
3 squares baking chocolate, melted
1 tsp. vanilla extract
A dash of salt
Put the mashed potatoes into a mixing bowl and add the butter or margarine and mix well. Add the confectioners’ sugar, and mix well. Add the vanilla extract to the melted chocolate and then add chocolate with salt to the mashed potato mixture. Press into a lightly greased platter or dish and chill. Coconut may also be added. When cool, cut into bars or squares.
CLASSIC MACARONI SALAD
CLASSIC MACARONI SALAD
6 cups uncooked elbow macaroni
1-1/2 cups mayonnaise
¼ cup plus 2 Tbsp. distilled white vinegar
1 cup white sugar
3 Tbsp. and 2-1/2 tsp. prepared yellow mustard
2-1/4 tsp. salt
¾ tsp. ground black pepper
1-1/2 large onions, chopped
3 stalks celery, chopped
1-1/2 green peppers, seeded and chopped
¼ cup and 2 Tbsp. grated carrot, (optional)
3 Tbsp. chopped pimento peppers (optional)
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the celery, onion, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Yield: 15 servings.
6 cups uncooked elbow macaroni
1-1/2 cups mayonnaise
¼ cup plus 2 Tbsp. distilled white vinegar
1 cup white sugar
3 Tbsp. and 2-1/2 tsp. prepared yellow mustard
2-1/4 tsp. salt
¾ tsp. ground black pepper
1-1/2 large onions, chopped
3 stalks celery, chopped
1-1/2 green peppers, seeded and chopped
¼ cup and 2 Tbsp. grated carrot, (optional)
3 Tbsp. chopped pimento peppers (optional)
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the celery, onion, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Yield: 15 servings.
PENNE with SHRIMP
PENNE with SHRIMP
1 (16-oz.) package penne pasta
2 Tbsp. olive oil
¼ cup chopped red onions
1 Tbsp. chopped garlic
¼ cup white wine
1 (14.5-oz.) cans diced tomatoes
1 lb. shrimp, peeled and deveined
1 cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking for 10 minutes, stirring occasionally.
3. Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and toss with Parmesan cheese to serve.
Yield: 8 servings.
1 (16-oz.) package penne pasta
2 Tbsp. olive oil
¼ cup chopped red onions
1 Tbsp. chopped garlic
¼ cup white wine
1 (14.5-oz.) cans diced tomatoes
1 lb. shrimp, peeled and deveined
1 cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking for 10 minutes, stirring occasionally.
3. Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and toss with Parmesan cheese to serve.
Yield: 8 servings.
BAR-B-QUE SAUCE
BAR-B-QUE SAUCE
½ cup ketchup
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. cider vinegar
1 dash hot pepper sauce (or to taste)
1 tsp. garlic powder
¼ tsp. mustard powder
¼ tsp. salt
In a small saucepan over medium high heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder/, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
Yield: 8 servings.
½ cup ketchup
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. cider vinegar
1 dash hot pepper sauce (or to taste)
1 tsp. garlic powder
¼ tsp. mustard powder
¼ tsp. salt
In a small saucepan over medium high heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder/, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
Yield: 8 servings.
Thursday, June 4, 2009
TUSCAN PASTA
TUSCAN PASTA
1 lb. boneless skinless chicken breast cut into 1-inch pieces
1 (15-oz.) can red kidney beans
1 (15-oz. Can tomato sauce
1 (14-1/2-oz.) cans Italian-style stewed tomatoes
1 (4.5-oz.) sliced mushrooms, drained
1 bell pepper, chopped
½ cup chopped onion
½ cup chopped celery
4 cloves garlic, minced
1 cup water
1 tsp. dried Italian seasoning
6-oz. thin spaghetti, broken in halves
Place all ingredients except spaghetti in a crock-pot. Cover and cook on LOW 4 hours or until vegetables are tender.
Turn to HIGH. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes or until pasta is tender. Garnish with basil and bell pepper strips, if desired.
Yield: 8 servings.
1 lb. boneless skinless chicken breast cut into 1-inch pieces
1 (15-oz.) can red kidney beans
1 (15-oz. Can tomato sauce
1 (14-1/2-oz.) cans Italian-style stewed tomatoes
1 (4.5-oz.) sliced mushrooms, drained
1 bell pepper, chopped
½ cup chopped onion
½ cup chopped celery
4 cloves garlic, minced
1 cup water
1 tsp. dried Italian seasoning
6-oz. thin spaghetti, broken in halves
Place all ingredients except spaghetti in a crock-pot. Cover and cook on LOW 4 hours or until vegetables are tender.
Turn to HIGH. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes or until pasta is tender. Garnish with basil and bell pepper strips, if desired.
Yield: 8 servings.
Monday, June 1, 2009
SUMMERTIME CHICKEN and PASTA SALAD
SUMMERTIME CHICKEN and PASTA SALAD
6 eggs
1 (16-oz.) package farfalle (bow tie) pasta
6 chicken tenders
1 cucumber, sliced
1 bunch radishes, trimmed and sliced
2 carrots, peeled and sliced
3 green onions, thinly sliced
½ red onion, chopped
½ (16-oz.) bottle Italian-style salad dressing
4 romaine lettuce hearts, thinly sliced
1. Hard-boil the eggs by placing them into a single layer. Fill with water to cover the eggs by 1-inch. Cover the saucepan and bring to a boil over high heat. Once the water is boiling, remove from heat and let eggs stand in the hot water for 15 minutes. Pour out the hot water, and then cool the eggs under cold running water in the sink. Peel once cold.
2. Fill a large pot with slightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally; until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink and rinse with cold water.
3. Simmer the chicken tenders in about ¼ cup of water in a saucepan over medium-low heat, until no longer pink inside. Remove the tenders from the water, and set aside to cool.
4. Cut the tenders in bits-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, green onions and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix, and refrigerate the salad for at least 1 hour or until cold.
5. Place about ¾ cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.
Yield: 6 servings.
6 eggs
1 (16-oz.) package farfalle (bow tie) pasta
6 chicken tenders
1 cucumber, sliced
1 bunch radishes, trimmed and sliced
2 carrots, peeled and sliced
3 green onions, thinly sliced
½ red onion, chopped
½ (16-oz.) bottle Italian-style salad dressing
4 romaine lettuce hearts, thinly sliced
1. Hard-boil the eggs by placing them into a single layer. Fill with water to cover the eggs by 1-inch. Cover the saucepan and bring to a boil over high heat. Once the water is boiling, remove from heat and let eggs stand in the hot water for 15 minutes. Pour out the hot water, and then cool the eggs under cold running water in the sink. Peel once cold.
2. Fill a large pot with slightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally; until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink and rinse with cold water.
3. Simmer the chicken tenders in about ¼ cup of water in a saucepan over medium-low heat, until no longer pink inside. Remove the tenders from the water, and set aside to cool.
4. Cut the tenders in bits-size pieces. Slice the eggs. Combine the cooked pasta, chicken, eggs, cucumber, radishes, carrots, green onions and red onion in a salad bowl, and pour the Italian dressing over. Toss lightly to mix, and refrigerate the salad for at least 1 hour or until cold.
5. Place about ¾ cup of sliced romaine hearts on each plate, then top with about 1 cup of pasta-chicken salad to serve.
Yield: 6 servings.
LAYERED MEXICAN DIP
LAYERED MEXICAN DIP
1 (16-oz.) can refried beans or black beans
1 cup chunky salsa
2 cups plain yogurt
1 cup sliced olives (black or green)
1 cup shredded Cheddar cheese
1 cup shredded lettuce
1. In a bowl, combine beans with 1/3-cup salsa. Spread half of the mixture into a flat serving bowl.
2. Spread a cup of yogurt over the bean mixture, followed by ½ cup olives, ½ cup cheese, and ½ cup lettuce.
3. Repeat layering. Cover and chill until ready to use.
4. This is one of the simplest dips I have seen, no muss, no fuss.
Yield: 27 servings.
1 (16-oz.) can refried beans or black beans
1 cup chunky salsa
2 cups plain yogurt
1 cup sliced olives (black or green)
1 cup shredded Cheddar cheese
1 cup shredded lettuce
1. In a bowl, combine beans with 1/3-cup salsa. Spread half of the mixture into a flat serving bowl.
2. Spread a cup of yogurt over the bean mixture, followed by ½ cup olives, ½ cup cheese, and ½ cup lettuce.
3. Repeat layering. Cover and chill until ready to use.
4. This is one of the simplest dips I have seen, no muss, no fuss.
Yield: 27 servings.
BAKED SHRIMP in TOMATO FETA SAUCE
BAKED SHRIMP in TOMATO FETA SAUCE
1 Tbsp. olive oil
1 medium onion, chopped
2 (4-5-oz each) cans diced tomatoes
¼ cup minced fresh parsley
1 Tbsp. minced fresh dill or 1 tsp. dried
1 to 1-1/4-lbs medium-sized raw shrimp, peeled and deveined, thaw if frozen
Salt, to taste
Black pepper, to taste
3-oz. feta cheese
1. Preheat over to 425^. Heat oil in a large ovenproof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
2. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 3-5 minutes, until juices thicken a bit/
3. Remove from heat. Stir in herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven to bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
4. Serve immediately; serve with crusty French or Italian loaf bread, pasta, or rice.
Yield: 4 servings.
1 Tbsp. olive oil
1 medium onion, chopped
2 (4-5-oz each) cans diced tomatoes
¼ cup minced fresh parsley
1 Tbsp. minced fresh dill or 1 tsp. dried
1 to 1-1/4-lbs medium-sized raw shrimp, peeled and deveined, thaw if frozen
Salt, to taste
Black pepper, to taste
3-oz. feta cheese
1. Preheat over to 425^. Heat oil in a large ovenproof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
2. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 3-5 minutes, until juices thicken a bit/
3. Remove from heat. Stir in herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven to bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
4. Serve immediately; serve with crusty French or Italian loaf bread, pasta, or rice.
Yield: 4 servings.
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