CURE-ALL TOMATO SOUP
This soup will cure some of the following plus more: colds, sore throat, ingrown toe nails, gout, headaches, sunburn, frost bite, sniffles, backaches etc.
2 tbsp olive oil
6 cloves garlic, minced
2 medium onions, chopped
4 cups canned tomatoes with their juiced
¼ cup celery leaves, diced
1 dried chilpolte pepper, diced, or pepper flakes to taste
2 tbsp butter or olive oil
2 tbsp flour
½ cup vegetable broth or more as needed
Salt and freshly ground black pepper to taste
Fresh basil or parsley sprigs for garnish (optional)
In a large heavy-bottom soup pot, sauté’ the onions and garlic in the olive oil until softened, about 5 minutes. Add canned tomatoes, squashing them with your hands, or using a potato masher to break them up after they’ve been added to the pot. Add celery leaves and hot pepper.
Bring mixture to a simmer and cook, uncovered, 30 minutes
In a saucepan, heat butter until melted, then sprinkle with flour and cook, stirring frequently, until flour is golden. Add ½ cup vegetable broth and whisk until mixture is smooth and creamy.
Add flour and broth mixture to tomatoes in soup pot, stirring until well incorporated and thickened. Add more broth if needed to adjust consistency. Then add salt and pepper to taste.
Serve hot, garnish with fresh basil or parsley sprigs if desired.
Yield: serves 4-6.
Thursday, December 31, 2009
FLAVORFUL TOMATO BOUILLON
FLAVORFUL TOMATO BOUILLON
1 (46-oz.) can no-salt-added tomato juice
2 cups (14.5-oz.) can low-sodium beef broth
2 bay leaves
6 whole cloves
2-3 tbsp fresh dill weed, minced
½ tbsp dried sweet basil
½ tsp dried marjoram
½ tsp dried oregano
½ tsp sugar
¼-1/2 tsp black pepper
1 lemon, thinly sliced for garnish
Mix tomato juice and beef broth in a large glass bowl or jar. Add remaining ingredients, except lemon. Stir to blend. Cover and chill in refrigerator overnight. Next day, pour soup into a heavy saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Remove bay leaves and whole cloves.
Tip: Cloves can be difficult to retrieve from soup. Try using a tea ball by putting cloves in the ball and hanging ball on side of kettle with ball in soup. When ready to serve, ladle into soup bowls or mugs and top each with a slice of lemon.
Yield: Makes 6-1 cup servings.
1 (46-oz.) can no-salt-added tomato juice
2 cups (14.5-oz.) can low-sodium beef broth
2 bay leaves
6 whole cloves
2-3 tbsp fresh dill weed, minced
½ tbsp dried sweet basil
½ tsp dried marjoram
½ tsp dried oregano
½ tsp sugar
¼-1/2 tsp black pepper
1 lemon, thinly sliced for garnish
Mix tomato juice and beef broth in a large glass bowl or jar. Add remaining ingredients, except lemon. Stir to blend. Cover and chill in refrigerator overnight. Next day, pour soup into a heavy saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Remove bay leaves and whole cloves.
Tip: Cloves can be difficult to retrieve from soup. Try using a tea ball by putting cloves in the ball and hanging ball on side of kettle with ball in soup. When ready to serve, ladle into soup bowls or mugs and top each with a slice of lemon.
Yield: Makes 6-1 cup servings.
POTATO SOUP WITH SHRIMP
POTATO SOUP WITH SHRIMP
If shrimp is not your thing, leave them out. The soup is terrific as potato soup.
From Paula Deen’s cookbook
¼ cup (1/2 stick) butter
1 small onion, diced
2 medium carrots, diced (about same size as the onion)
2 tbsp all-purpose flour
8 medium russet, peeled and cubed
4 cups milk, whole. Reduced fat (2%) or low fat (1%)
2 chicken bouillon cubes, dissolved in a half a cup of hot milk
1 cup half-and-half
1 tsp salt
¼ tsp pepper
1 lb medium shrimp
Crumbled bacon bits, for garnish
Grated sharp Cheddar cheese, for garnish
In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt and pepper. Let cool, the refrigerate until party time.
In a small saucepan, bring 2 cups of slightly salted water to boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, chop roughly into big chunks and place them in a plastic bag until party time.
Reheat the soup over very low heat (it will stick to the bottom of the pot if you heat it to quickly) about 45 minutes before the party. When the soup is hot, add the shrimp and stir well. Sprinkle the soup with bacon bits and grated Cheddar cheese.
If shrimp is not your thing, leave them out. The soup is terrific as potato soup.
From Paula Deen’s cookbook
¼ cup (1/2 stick) butter
1 small onion, diced
2 medium carrots, diced (about same size as the onion)
2 tbsp all-purpose flour
8 medium russet, peeled and cubed
4 cups milk, whole. Reduced fat (2%) or low fat (1%)
2 chicken bouillon cubes, dissolved in a half a cup of hot milk
1 cup half-and-half
1 tsp salt
¼ tsp pepper
1 lb medium shrimp
Crumbled bacon bits, for garnish
Grated sharp Cheddar cheese, for garnish
In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt and pepper. Let cool, the refrigerate until party time.
In a small saucepan, bring 2 cups of slightly salted water to boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, chop roughly into big chunks and place them in a plastic bag until party time.
Reheat the soup over very low heat (it will stick to the bottom of the pot if you heat it to quickly) about 45 minutes before the party. When the soup is hot, add the shrimp and stir well. Sprinkle the soup with bacon bits and grated Cheddar cheese.
Wednesday, December 30, 2009
LASAGNA ROLL-UPS
LASAGNA ROLL-UPS
“These lasagna rolls are filled with ricotta-mushroom-pesto mixture,
and baked in a special sauce made by combining Prego Traditional
Italian Sauce and Pace Picante sauce.
1 cup ricotta cheese
1 can (4-oz.) mushrooms stem and pieces, drained
½ cup refrigerated pesto sauce
8 lasagna noodles, cooked and drained
2 cup Prego Traditional Italian Sauce or Tomato, Basil and Garlic Italian Sauce
¾ cup Pace Picante Sauce
4-oz. shredded mozzarella cheese
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with ¼ cup of the cheese mixture. Spread to the edges. Roll up like a jellyroll. Place the rolls seam-side down in a 2-qt. Shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400^ for 30 minutes or until they’re hot and bubbly. Top with mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.
Yield: Serves 4
“These lasagna rolls are filled with ricotta-mushroom-pesto mixture,
and baked in a special sauce made by combining Prego Traditional
Italian Sauce and Pace Picante sauce.
1 cup ricotta cheese
1 can (4-oz.) mushrooms stem and pieces, drained
½ cup refrigerated pesto sauce
8 lasagna noodles, cooked and drained
2 cup Prego Traditional Italian Sauce or Tomato, Basil and Garlic Italian Sauce
¾ cup Pace Picante Sauce
4-oz. shredded mozzarella cheese
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with ¼ cup of the cheese mixture. Spread to the edges. Roll up like a jellyroll. Place the rolls seam-side down in a 2-qt. Shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400^ for 30 minutes or until they’re hot and bubbly. Top with mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.
Yield: Serves 4
PEPPERED SHRIMP ALFREDO
PEPPERED SHRIMP ALFREDO
8-oz. penne pasta
¼ cup butter
2 Tbsp. extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
½ lb. portabella mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (16-oz,) jar Alfredo sauce
½ cup grated Romano cheese
½ cup cream
1-tsp. cayenne pepper. Or more to taste
Salt and pepper to taste
¼ cup chopped parsley
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente; drain.
Meanwhile melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushrooms; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Yield: 4 servings.
8-oz. penne pasta
¼ cup butter
2 Tbsp. extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
½ lb. portabella mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (16-oz,) jar Alfredo sauce
½ cup grated Romano cheese
½ cup cream
1-tsp. cayenne pepper. Or more to taste
Salt and pepper to taste
¼ cup chopped parsley
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente; drain.
Meanwhile melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushrooms; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Yield: 4 servings.
Tuesday, December 29, 2009
BLUE CHEESE BEEF TENDERLOIN
BLUE CHEESE BEEF TENDERLOIN
1 (3-lb.) whole beef tenderloin
½ cup teriyaki sauce
½ cup red wine
2 garlic cloves, chopped
4 oz. blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1-1/2 tsp. Worcestershire sauce
Place beef in a shallow dish. Combine teriyaki sauces, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
Preheat oven to 450^.
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375^ and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
In a saucepan over low heat, combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
Yield: 8 servings.
1 (3-lb.) whole beef tenderloin
½ cup teriyaki sauce
½ cup red wine
2 garlic cloves, chopped
4 oz. blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1-1/2 tsp. Worcestershire sauce
Place beef in a shallow dish. Combine teriyaki sauces, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
Preheat oven to 450^.
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375^ and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
In a saucepan over low heat, combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
Yield: 8 servings.
OLD FASHION BEEF STEW
OLD FASHION BEEF STEW
4 Tbsp. vegetable oil
½ cup all-purpose flour
1 Tbsp. garlic powder
1 tsp. salt
1 tsp. black pepper
2 lbs. Beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5-oz) cans beef broth
3 Tbsp. all-purpose flour
1 Tbsp. cold water
In large pot heat oil over medium-high heat, in a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well-coated, brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to LOW, cover and simmer for 2 hours, stirring occasionally.
For a thicker broth; ½ hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
Yield: 12 servings.
4 Tbsp. vegetable oil
½ cup all-purpose flour
1 Tbsp. garlic powder
1 tsp. salt
1 tsp. black pepper
2 lbs. Beef chuck, cubed
12 small boiling onions
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced
3 (10.5-oz) cans beef broth
3 Tbsp. all-purpose flour
1 Tbsp. cold water
In large pot heat oil over medium-high heat, in a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well-coated, brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to LOW, cover and simmer for 2 hours, stirring occasionally.
For a thicker broth; ½ hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
Yield: 12 servings.
FRANK’S FAMOUS SPAGHETTI SAUCE
FRANK’S FAMOUS SPAGHETTI SAUCE
1 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 fresh mushrooms, sliced
1 lb. Ground turkey
1 pinch dried basil
1 pinch dried oregano
ground black pepper to taste
1 (14.5-oz.) can stewed tomatoes
2 (15-oz.) cans tomato sauce
1 (6-oz.) can tomato paste
In a large skillet over medium heat, sauté onions, green bell pepper, and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano, and black pepper, fry stirring frequently until turkey is done,
Add the can of stewed tomatoes with liquid and reduce heat, simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very LOW heat for about 15 minutes.
Yield: 8 servings.
1 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 fresh mushrooms, sliced
1 lb. Ground turkey
1 pinch dried basil
1 pinch dried oregano
ground black pepper to taste
1 (14.5-oz.) can stewed tomatoes
2 (15-oz.) cans tomato sauce
1 (6-oz.) can tomato paste
In a large skillet over medium heat, sauté onions, green bell pepper, and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano, and black pepper, fry stirring frequently until turkey is done,
Add the can of stewed tomatoes with liquid and reduce heat, simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very LOW heat for about 15 minutes.
Yield: 8 servings.
Monday, December 28, 2009
PRESSURE COOKER CHILI
PRESSURE COOKER CHILI
1 lb. Ground beef
2 tsp. olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5-oz) cans dark red kidney beans, drained and rinsed
2 (14-5-oz.) cans diced tomatoes, undrained
3 Tbsp. tomato paste
1 Tbsp. dark brown sugar
2 tsp. unsweetened cocoa powder
¼ tsp. crushed red pepper flakes, or to taste
2 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. kosher salt, or to taste
2 cups water
Place ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8-10 minutes. Remove the ground beef, and drain off excess fat.
Return the open pressure cooker to the burner over medium heat, pour in olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3-4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
Lock the lid, bring the cooker up to pressure, and reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on it’s own, 5-10 minutes.
When the pressure is fully released, remove the lid, stir the chili, and serve.
Yield: 6 servings.
1 lb. Ground beef
2 tsp. olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5-oz) cans dark red kidney beans, drained and rinsed
2 (14-5-oz.) cans diced tomatoes, undrained
3 Tbsp. tomato paste
1 Tbsp. dark brown sugar
2 tsp. unsweetened cocoa powder
¼ tsp. crushed red pepper flakes, or to taste
2 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. kosher salt, or to taste
2 cups water
Place ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8-10 minutes. Remove the ground beef, and drain off excess fat.
Return the open pressure cooker to the burner over medium heat, pour in olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3-4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
Lock the lid, bring the cooker up to pressure, and reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on it’s own, 5-10 minutes.
When the pressure is fully released, remove the lid, stir the chili, and serve.
Yield: 6 servings.
PEANUT BUTTER CHEESECAKE PIZZA
PEANUT BUTTER CHEESECAKE PIZZA
1 tube (16-1/2-oz.) refrigerated sugar cookie dough
1 package (8-oz.) cream cheese
2 eggs
½ cup sugar
1-cup peanut butter chips
1 cup chopped unsalted peanuts
1-cup milk chocolate chips
1 tsp. shortening
Press dough onto an ungreased 14-inch pizza pan. Bake at 350^ for 15-18 minutes or until deep golden brown.
In a small bowl, beat cream cheese until fluffy. Add eggs and sugar; beat until combined. Spread over crust. Sprinkle with peanut butter chips and peanuts.
Bake for 15-18 minutes. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over pizza. Refrigerate leftovers.
Yield: 16 servings.
1 tube (16-1/2-oz.) refrigerated sugar cookie dough
1 package (8-oz.) cream cheese
2 eggs
½ cup sugar
1-cup peanut butter chips
1 cup chopped unsalted peanuts
1-cup milk chocolate chips
1 tsp. shortening
Press dough onto an ungreased 14-inch pizza pan. Bake at 350^ for 15-18 minutes or until deep golden brown.
In a small bowl, beat cream cheese until fluffy. Add eggs and sugar; beat until combined. Spread over crust. Sprinkle with peanut butter chips and peanuts.
Bake for 15-18 minutes. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over pizza. Refrigerate leftovers.
Yield: 16 servings.
SPICY SHRIMP PIZZA
SPICY SHRIMP PIZZA
1 lb. uncooked medium shrimp, peeled and deveined
½ to ¾ tsp. crushed red pepper flakes
2 Tbsp. olive oil
1 medium onion, chopped
12 cherry tomatoes, halved
1 can (15-oz.) crushed tomatoes, undrained
1 cup white wine or chicken broth
½ tsp. oregano
1/8 tsp. pepper
3 Tbsp. minced fresh parsley
1 prebaked 12-inch thin pizza crust
1 cup (4-oz.) shredded Parmesan or Parmigano cheese
In a large skillet over medium heat, cook shrimp and pepper flakes in oil for 2-3 minutes or until shrimp turns pink. Remove and keep warm.
In the same skillet, sauté’ onion and garlic until tender. Add the cherry tomatoes, crushed tomatoes, wine, oregano, and pepper. Bring to a boil; cook, uncovered, for 15 minutes, stirring occasionally. Add shrimp and parsley; heat through.
Place crust on an ungreased pizza pan. Spread shrimp mixture over crust to within ½-in. of edges; sprinkle with cheeses.
Bake for 8-10 minutes or until cheese is melted and edges are lightly browned.
Yield: 6 slices
1 lb. uncooked medium shrimp, peeled and deveined
½ to ¾ tsp. crushed red pepper flakes
2 Tbsp. olive oil
1 medium onion, chopped
12 cherry tomatoes, halved
1 can (15-oz.) crushed tomatoes, undrained
1 cup white wine or chicken broth
½ tsp. oregano
1/8 tsp. pepper
3 Tbsp. minced fresh parsley
1 prebaked 12-inch thin pizza crust
1 cup (4-oz.) shredded Parmesan or Parmigano cheese
In a large skillet over medium heat, cook shrimp and pepper flakes in oil for 2-3 minutes or until shrimp turns pink. Remove and keep warm.
In the same skillet, sauté’ onion and garlic until tender. Add the cherry tomatoes, crushed tomatoes, wine, oregano, and pepper. Bring to a boil; cook, uncovered, for 15 minutes, stirring occasionally. Add shrimp and parsley; heat through.
Place crust on an ungreased pizza pan. Spread shrimp mixture over crust to within ½-in. of edges; sprinkle with cheeses.
Bake for 8-10 minutes or until cheese is melted and edges are lightly browned.
Yield: 6 slices
Saturday, December 19, 2009
GREEN BEAN CASSEROLE
GREEN BEAN CASSEROLE
2 can (10.3/4-oz. each) cream mushroom soup.
1 cup milk
2 tsp. soy sauce
¼ tsp. black pepper
8 cup cut cooked green beans
2-2/3 cup French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 1-1/3 cup onions in a 3-quart casserole.
Bake at 350^ for 25 minutes or until bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with remaining onions.
Bake for 5 minutes or until onions are golden brown.
Yield: 12 servings.
Tip: Use 2 bags (16-20-oz. each) frozen green beans. 4 packages (9-oz. each) frozen green beans, 4 cans about (6-oz.each) or about 3 lbs. Fresh green beans for the recipe.
To add crunch, add ½ cup sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
To add a festive touch, add ½ cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional ½ cup Cheddar cheese when adding the remaining onions.
2 can (10.3/4-oz. each) cream mushroom soup.
1 cup milk
2 tsp. soy sauce
¼ tsp. black pepper
8 cup cut cooked green beans
2-2/3 cup French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 1-1/3 cup onions in a 3-quart casserole.
Bake at 350^ for 25 minutes or until bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with remaining onions.
Bake for 5 minutes or until onions are golden brown.
Yield: 12 servings.
Tip: Use 2 bags (16-20-oz. each) frozen green beans. 4 packages (9-oz. each) frozen green beans, 4 cans about (6-oz.each) or about 3 lbs. Fresh green beans for the recipe.
To add crunch, add ½ cup sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
To add a festive touch, add ½ cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional ½ cup Cheddar cheese when adding the remaining onions.
CUERVO ESPECIAL CARIBBEAN MIST
CUERVO ESPECIAL CARIBBEAN MIST
1-oz Cuervo Especial Gold
.5-oz. blue curacoa
1.5-oz. pineapple juice
1.5-oz. orange juice
1 lime wedge
Fill a tumbler or rock glass halfway with ice.
Add Cuervo Especial Gold, pineapple juice, orange juice, and top with blue curacao.
Garnish with lime wedge.
1-oz Cuervo Especial Gold
.5-oz. blue curacoa
1.5-oz. pineapple juice
1.5-oz. orange juice
1 lime wedge
Fill a tumbler or rock glass halfway with ice.
Add Cuervo Especial Gold, pineapple juice, orange juice, and top with blue curacao.
Garnish with lime wedge.
PINEAPPLE- ORANGE MARGARITA
PINEAPPLE- ORANGE MARGARITA
1.5-oz. Cuervo Especial Gold
2-oz. Jose Cuervo Lime Margarita Mix
1-oz. pineapple juice
1-oz. orange juice
1 Tbsp. Sugar
1 orange wedge
Fill a glass halfway with ice.
Add Cuervo Especial Gold, lime margarita mix, pineapple juice, orange juice, and sugar.
Stir well.
Garnish with orange wedge.
1.5-oz. Cuervo Especial Gold
2-oz. Jose Cuervo Lime Margarita Mix
1-oz. pineapple juice
1-oz. orange juice
1 Tbsp. Sugar
1 orange wedge
Fill a glass halfway with ice.
Add Cuervo Especial Gold, lime margarita mix, pineapple juice, orange juice, and sugar.
Stir well.
Garnish with orange wedge.
ARTICHOKE SPREAD
ARTICHOKE SPREAD
1 (14-oz.) can artichoke hearts, drained
1 (8-oz.) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ tsp. dried dill weed
Preheat oven to 400^.
Place the artichoke hearts in a food processor until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill weed with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9-inch pie pan
Bake in preheated oven 10 to 15 minutes, or until bubbly and slightly brown.
Yield: 24 servings.
1 (14-oz.) can artichoke hearts, drained
1 (8-oz.) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ tsp. dried dill weed
Preheat oven to 400^.
Place the artichoke hearts in a food processor until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill weed with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9-inch pie pan
Bake in preheated oven 10 to 15 minutes, or until bubbly and slightly brown.
Yield: 24 servings.
CHERRY PIE
CHERRY PIE
Pastry for a 2-crust pie
2 cans (14.5-oz.) red tart pitted cherries
1 cup sugar
3 Tbsp. Cornstarch
1 Tbsp. Butter or margarine
Few drops red food coloring, if desired
Drain cherries, reserving 1-cup liquid. Mix sugar and cornstarch in a small heavy saucepan. Gradually stir in reserved liquid until smooth. Cook and stir over medium heat until mixture bubbles. Cook 1 minute more until thick and clear. Remove from heat. Stir in butter, cherries and food coloring. Pour into prepared crust. Cover with vented or lattice top crust. Bake at 425^ for 10 minutes. Reduce heat to 350^ and bake 25-35 minutes until golden brown.
Yield: 8-10 servings.
Pastry for a 2-crust pie
2 cans (14.5-oz.) red tart pitted cherries
1 cup sugar
3 Tbsp. Cornstarch
1 Tbsp. Butter or margarine
Few drops red food coloring, if desired
Drain cherries, reserving 1-cup liquid. Mix sugar and cornstarch in a small heavy saucepan. Gradually stir in reserved liquid until smooth. Cook and stir over medium heat until mixture bubbles. Cook 1 minute more until thick and clear. Remove from heat. Stir in butter, cherries and food coloring. Pour into prepared crust. Cover with vented or lattice top crust. Bake at 425^ for 10 minutes. Reduce heat to 350^ and bake 25-35 minutes until golden brown.
Yield: 8-10 servings.
Wednesday, December 16, 2009
CREAM of PEANUT BUTTER SOUP
CREAM of PEANUT BUTTER SOUP
2 Tbsp. Butter
1 stalk celery, chopped
½ medium onion, chopped
1-1/2 Tbsp. All-purpose flour
4 cups chicken or vegetable stock
1 cup peanut butter
1 cup milk
Snipped chives
Chopped peanuts for garnish (optional)
Melt butter in medium saucepan. Cook celery and onion until onion is tender, but not browned. Stir in flour and cook about 1 minutes. Whisk in chicken broth, cooking until thick and bubbly’
Remove from heat. Puree mixture in batches, in a blender, until smooth. Return to saucepan.
Add the peanut butter and milk, stirring to blend thoroughly, but do not boil. Serve hot or cold. Garnish with snipped chives and chopped peanuts, if desired.
Yield: 6 cups.
2 Tbsp. Butter
1 stalk celery, chopped
½ medium onion, chopped
1-1/2 Tbsp. All-purpose flour
4 cups chicken or vegetable stock
1 cup peanut butter
1 cup milk
Snipped chives
Chopped peanuts for garnish (optional)
Melt butter in medium saucepan. Cook celery and onion until onion is tender, but not browned. Stir in flour and cook about 1 minutes. Whisk in chicken broth, cooking until thick and bubbly’
Remove from heat. Puree mixture in batches, in a blender, until smooth. Return to saucepan.
Add the peanut butter and milk, stirring to blend thoroughly, but do not boil. Serve hot or cold. Garnish with snipped chives and chopped peanuts, if desired.
Yield: 6 cups.
Monday, December 14, 2009
LAYERED CHOCOLATE and PEANUT BUTTER BARS
LAYERED CHOCOLATE and PEANUT BUTTER BARS
No stick cooking spray
1-cup semi-sweet chocolate chips
1 cup packed brown sugar
2/3 cup peanut butter
1/2 cup butter, softened
1 large egg
1 tsp. vanilla extract
¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. salt
1-1/2 cups quick rolled oats
Heat oven to 350^, Spray 13-x-9-inch pan with no stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH 1 minute. Stir. Microwave at additional, 10-15 second intervals, stirring just until chips are melted. Set aside.
Beat together, brown sugar, peanut butter and butter in a large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/3 of the dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layers with remaining dough.
Bake 24-26 minutes. Cool. Cut into 24 bars.
Yield: 24 servings.
No stick cooking spray
1-cup semi-sweet chocolate chips
1 cup packed brown sugar
2/3 cup peanut butter
1/2 cup butter, softened
1 large egg
1 tsp. vanilla extract
¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. salt
1-1/2 cups quick rolled oats
Heat oven to 350^, Spray 13-x-9-inch pan with no stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH 1 minute. Stir. Microwave at additional, 10-15 second intervals, stirring just until chips are melted. Set aside.
Beat together, brown sugar, peanut butter and butter in a large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/3 of the dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layers with remaining dough.
Bake 24-26 minutes. Cool. Cut into 24 bars.
Yield: 24 servings.
Sunday, December 13, 2009
CREAMY TORTILLA SOUP
CREAMY TORTILLA SOUP
From the Ben Hur Shrine Cookbook
Recipe submitted by Betty Orme
1/3 cup margarine
¾ cup flour
4 cups chicken broth
2 cups half and half
1 whole chicken or breast and thighs
1 package taco seasoning mix
2. cans white shoe peg corn or white niblets
1 can diced Rotel (do not drain)
tortilla chips
avocado
Melt margarine, add flour and blend
Slowly stir in 2 cups broth and half-and-half.
Cook until thickened.
Blend in taco seasoning.
Add remaining 2 cups broth, chicken, corn and Ro-tel with juice.
Break some chips into bottom of bowl, add soup and top with chopped avocado and shredded Monterey Jack cheese.
Serve with additional chips and picante sauce if desired.
Makes a delicious version of tortilla soup.
Yield: serves 8-10
From the Ben Hur Shrine Cookbook
Recipe submitted by Betty Orme
1/3 cup margarine
¾ cup flour
4 cups chicken broth
2 cups half and half
1 whole chicken or breast and thighs
1 package taco seasoning mix
2. cans white shoe peg corn or white niblets
1 can diced Rotel (do not drain)
tortilla chips
avocado
Melt margarine, add flour and blend
Slowly stir in 2 cups broth and half-and-half.
Cook until thickened.
Blend in taco seasoning.
Add remaining 2 cups broth, chicken, corn and Ro-tel with juice.
Break some chips into bottom of bowl, add soup and top with chopped avocado and shredded Monterey Jack cheese.
Serve with additional chips and picante sauce if desired.
Makes a delicious version of tortilla soup.
Yield: serves 8-10
Saturday, December 12, 2009
RED and GREEN CHRISTMAS JALAPENO JELLY
RED and GREEN CHRISTMAS JALAPENO JELLY
1 cup red bell pepper
½ cup chopped jalapeno pepper
5 cups white sugar
1-1/2 cups apple cider vinegar
1 (6 fluid oz.) container liquid pectin
Remove stems, veins and most of the seed of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jar and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Yield: 32 servings.
1 cup red bell pepper
½ cup chopped jalapeno pepper
5 cups white sugar
1-1/2 cups apple cider vinegar
1 (6 fluid oz.) container liquid pectin
Remove stems, veins and most of the seed of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jar and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Yield: 32 servings.
TASTES LIKE LASAGNA SOUP
TASTES LIKE LASAGNA SOUP
1 pound ground chuck
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 tsp. thyme
1 T. firmly packed brown sugar
1 (32-oz.) box chicken broth
2 (14.5-oz.) can petite diced tomatoes
1 (15-oz.) tomato sauce
2 tsp. Italian seasoning
½ tsp. salt
2 cups broken lasagna noodles
1 (5-0z.) package grated Parmesan cheese
2 cups mozzarella cheese
Garlic Crostini, recipe follows
Garlic Crostini:
1 thin French baguette
½ cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper
In a large Dutch oven, combine ground chuck, onion, bell pepper, and garlic. Cook over medium-high heat for 8-10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler, Ladle soup into 8-10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.
For the garlic crostini:
Preheat oven to 350^’
Cut bread into ¼-inch round slices. Place on a baking sheet and brush each slice with olive oil. Season with salt and pepper, place in oven and bake until golden brown and crisp, about 15 minutes. Remove from oven and cool slightly. Rub each slice with garlic cloves.
Yield: 8-10 servings.
1 pound ground chuck
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 tsp. thyme
1 T. firmly packed brown sugar
1 (32-oz.) box chicken broth
2 (14.5-oz.) can petite diced tomatoes
1 (15-oz.) tomato sauce
2 tsp. Italian seasoning
½ tsp. salt
2 cups broken lasagna noodles
1 (5-0z.) package grated Parmesan cheese
2 cups mozzarella cheese
Garlic Crostini, recipe follows
Garlic Crostini:
1 thin French baguette
½ cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper
In a large Dutch oven, combine ground chuck, onion, bell pepper, and garlic. Cook over medium-high heat for 8-10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler, Ladle soup into 8-10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.
For the garlic crostini:
Preheat oven to 350^’
Cut bread into ¼-inch round slices. Place on a baking sheet and brush each slice with olive oil. Season with salt and pepper, place in oven and bake until golden brown and crisp, about 15 minutes. Remove from oven and cool slightly. Rub each slice with garlic cloves.
Yield: 8-10 servings.
FANTASY FREEZER PIE
FANTASY FREEZER PIE
1 (8-oz.) package cream cheese, softened
1 (7-oz) jar marshmallow cream
1 cup sherbet, softened
2 cups thawed cool whip
1 frozen deep dish pie shell, baked
Combine cream cheese and marshmallows. Mix with electric mixer till well blended, add sherbet, mix well. Fold in whipped topping, pour into pie shell. Freeze till firm.
Yield: serves 6.
1 (8-oz.) package cream cheese, softened
1 (7-oz) jar marshmallow cream
1 cup sherbet, softened
2 cups thawed cool whip
1 frozen deep dish pie shell, baked
Combine cream cheese and marshmallows. Mix with electric mixer till well blended, add sherbet, mix well. Fold in whipped topping, pour into pie shell. Freeze till firm.
Yield: serves 6.
CHEESE PUFF APPETIZERS
CHEESE PUFF APPETIZERS
2 cup shredded Cheddar cheese
½ cup butter
1 cup all-purpose flour
1 dash Worcestershire sauce
1 (5-oz.) jar pitted green olives
Preheat oven to 400^. Lightly grease a cookie sheet.
In a small bowl, mix together cheese, butter, flour, and Worcestershire sauce. Knead the dough. Pinch the dough into small balls, flatten them in the palm of your hand, and then roll each circle of dough around one stuffed olive. Arrange the wrapped on a prepared cookie sheet.
Bake for 15 minutes until lightly brown.
Yield: 12 servings.
2 cup shredded Cheddar cheese
½ cup butter
1 cup all-purpose flour
1 dash Worcestershire sauce
1 (5-oz.) jar pitted green olives
Preheat oven to 400^. Lightly grease a cookie sheet.
In a small bowl, mix together cheese, butter, flour, and Worcestershire sauce. Knead the dough. Pinch the dough into small balls, flatten them in the palm of your hand, and then roll each circle of dough around one stuffed olive. Arrange the wrapped on a prepared cookie sheet.
Bake for 15 minutes until lightly brown.
Yield: 12 servings.
STEPHEN’S CHOCOLATE CHIP COOKIES
STEPHEN’S CHOCOLATE CHIP COOKIES
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2/3 cup white chocolate
2/3 cup milk chocolate
2/3-cup semisweet chocolate chips
1/3 cup chopped walnuts
1/3 cup chopped pecans
½ cup chopped almonds
Preheat oven to 350^.
In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the egg and vanilla. Co0mbine the flour, baking soda, baking powder, and salt, add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely’
Yield: 48 cookies
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2/3 cup white chocolate
2/3 cup milk chocolate
2/3-cup semisweet chocolate chips
1/3 cup chopped walnuts
1/3 cup chopped pecans
½ cup chopped almonds
Preheat oven to 350^.
In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the egg and vanilla. Co0mbine the flour, baking soda, baking powder, and salt, add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely’
Yield: 48 cookies
SHONEY’S BEEF CABBAGE SOUP
SHONEY’S BEEF CABBAGE SOUP
1 lb. lean ground beef
½ head medium cabbage shredded and chopped
2 ribs celery, diced
1 small bell pepper, cut into small pieced
1 medium onion, diced
1 (16-oz.) can kidney beans
1 (28-oz.) can tomatoes, chopped if whole
4 beef bullion cubes
¼ tsp. garlic powder
¼ tsp. garlic salt
salt and pepper to taste
Brown ground beef and drain. Add to ground beef and remaining ingredients adding 28-oz of water using the 28-oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.
1 lb. lean ground beef
½ head medium cabbage shredded and chopped
2 ribs celery, diced
1 small bell pepper, cut into small pieced
1 medium onion, diced
1 (16-oz.) can kidney beans
1 (28-oz.) can tomatoes, chopped if whole
4 beef bullion cubes
¼ tsp. garlic powder
¼ tsp. garlic salt
salt and pepper to taste
Brown ground beef and drain. Add to ground beef and remaining ingredients adding 28-oz of water using the 28-oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.
Friday, December 11, 2009
CABBAGE SOUP II
1 head cabbage (medium to large)
1 large onion, chopped
¼-1/3 cup shallots, chopped
1 green pepper, diced
1 can tomato paste
8 cups water
3-5 strips thick slab bacon
2 (12-oz.) bottles/cans beer (not dark)
3-5 bay leaves
1 Tbsp. paprika
1 Tbsp. cumin
1 large Tbsp. sugar
salt
fresh ground pepper
Core and coarsely chop cabbage. Core and dice green pepper.
Chop onion and shallots.
Slice bacon in medium to small pieces and lightly fry in a large Dutch oven or stockpot leaving fat in pan.
Remove and save bacon.
Lightly sauté’ onion and shallots to caramelize. Add and emulsify paprika and cumin.
Deglaze by adding beer.
Add bay leaves and reduce by one half.
Add cabbage and sauté’, stirring frequently.
Add bacon, water, sugar, salt and black pepper.
Simmered, covered, one hour.
Add and mix thoroughly tomato paste and diced green bell pepper.
Simmer, covered, for 20-30 minutes.
Serve with rye or pumpernickel bread and butter.
Yield: Serves 6
1 head cabbage (medium to large)
1 large onion, chopped
¼-1/3 cup shallots, chopped
1 green pepper, diced
1 can tomato paste
8 cups water
3-5 strips thick slab bacon
2 (12-oz.) bottles/cans beer (not dark)
3-5 bay leaves
1 Tbsp. paprika
1 Tbsp. cumin
1 large Tbsp. sugar
salt
fresh ground pepper
Core and coarsely chop cabbage. Core and dice green pepper.
Chop onion and shallots.
Slice bacon in medium to small pieces and lightly fry in a large Dutch oven or stockpot leaving fat in pan.
Remove and save bacon.
Lightly sauté’ onion and shallots to caramelize. Add and emulsify paprika and cumin.
Deglaze by adding beer.
Add bay leaves and reduce by one half.
Add cabbage and sauté’, stirring frequently.
Add bacon, water, sugar, salt and black pepper.
Simmered, covered, one hour.
Add and mix thoroughly tomato paste and diced green bell pepper.
Simmer, covered, for 20-30 minutes.
Serve with rye or pumpernickel bread and butter.
Yield: Serves 6
MARIE CALLENDAR’S POTATO CHEESE SOUP
MARIE CALLENDAR’S POTATO CHEESE SOUP
8 cups potatoes, peeled and cubed
2 cups chopped onion
4 cups chopped celery
2 tsp. salt
4 cups water
4 cups half-and-half
6 Tbsp. butter or margarine
1 cup shredded sharp Cheddar cheese
Place potatoes, onion, celery, and salt in 4 cups of water in a large pot. Simmer about.15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. DO NOT BOIL.
8 cups potatoes, peeled and cubed
2 cups chopped onion
4 cups chopped celery
2 tsp. salt
4 cups water
4 cups half-and-half
6 Tbsp. butter or margarine
1 cup shredded sharp Cheddar cheese
Place potatoes, onion, celery, and salt in 4 cups of water in a large pot. Simmer about.15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. DO NOT BOIL.
RED POTATO SOUP
RED POTATO SOUP
2-1/2 red potatoes cut into 1-in. cubes
1 large onion, diced
3 celery ribs, diced
3 slices bacon, diced (thick slices are best)
2 quarts milk
4 cups water
3 Tbsp. chicken bouillon granules
1 tsp. salt
½ tsp. pepper
¾ cup butter or margarine
¾ cup all-purpose flour
1 cup whipping cream
½ cup fresh parsley, minced
Cheddar cheese, shredded
Green onions, chopped
Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
In a soup kettle or Dutch oven, sauté the onion, celery, and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt, and pepper. Heat through (DO NOT BOIL).
In a saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1 or 2 minutes or until thickened. Stir into soup.
Add parsley and potatoes; heat through.
Garnish with cheese and green onions.
Yield: 18 serving 4-1/2 quarts
2-1/2 red potatoes cut into 1-in. cubes
1 large onion, diced
3 celery ribs, diced
3 slices bacon, diced (thick slices are best)
2 quarts milk
4 cups water
3 Tbsp. chicken bouillon granules
1 tsp. salt
½ tsp. pepper
¾ cup butter or margarine
¾ cup all-purpose flour
1 cup whipping cream
½ cup fresh parsley, minced
Cheddar cheese, shredded
Green onions, chopped
Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
In a soup kettle or Dutch oven, sauté the onion, celery, and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt, and pepper. Heat through (DO NOT BOIL).
In a saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1 or 2 minutes or until thickened. Stir into soup.
Add parsley and potatoes; heat through.
Garnish with cheese and green onions.
Yield: 18 serving 4-1/2 quarts
SOPA De LIMA (Mexican Lime Soup)
SOPA De LIMA (Mexican Lime Soup)
9 cups chicken broth
5 boneless, skinless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
½ tsp. dried thyme
1 Tbsp. vegetable oil
4 green onions, chopped
1 large green Chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ cup chopped fresh cilantro
Bring the chicken broth, chicken breast, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breast are no longer pink in the center and juices run clear, 15 to 20 minutes. An instant read thermometer inserted in the center should read at least 165^. Remove the cooked chicken to a cutting board and shred into bite-size strips, return to the simmering pot.
Heat the oil in a skillet over medium heat; cook the green onions and green chili peppers in the hot oil until tender, about 5 minutes.. Stir the tomatoes into the mixture and continue cooking until soft, about 5minutes more; pour the mixture into the pot with the chicken soup. Season with salt; return the soip to simmer. Add the lime juice and ½ a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.
Yield: 8 servings.
9 cups chicken broth
5 boneless, skinless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
½ tsp. dried thyme
1 Tbsp. vegetable oil
4 green onions, chopped
1 large green Chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ cup chopped fresh cilantro
Bring the chicken broth, chicken breast, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breast are no longer pink in the center and juices run clear, 15 to 20 minutes. An instant read thermometer inserted in the center should read at least 165^. Remove the cooked chicken to a cutting board and shred into bite-size strips, return to the simmering pot.
Heat the oil in a skillet over medium heat; cook the green onions and green chili peppers in the hot oil until tender, about 5 minutes.. Stir the tomatoes into the mixture and continue cooking until soft, about 5minutes more; pour the mixture into the pot with the chicken soup. Season with salt; return the soip to simmer. Add the lime juice and ½ a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.
Yield: 8 servings.
COPYCAT HOUSTON GRILLED CHICKEN SALAD
COPYCAT HOUSTON GRILLED CHICKEN SALAD
1 bag mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breast, sliced
thin tortilla strips
LIME DRESSING:
½ cup lime juice
7 tablespoons honey 4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
½ teaspoon salt
PEANUT SAUCE:
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger
In a small bowl, combine the lime dressing ingredients and mix well. In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips. Pour the lime dressing over the salad and toss to combine. Transfer the salad to 4 salad plates. In another bowl, combine the ingredients for the peanut sauce and mix well. Drizzle each salad with peanut sauce and serve.
1 bag mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breast, sliced
thin tortilla strips
LIME DRESSING:
½ cup lime juice
7 tablespoons honey 4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
½ teaspoon salt
PEANUT SAUCE:
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger
In a small bowl, combine the lime dressing ingredients and mix well. In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips. Pour the lime dressing over the salad and toss to combine. Transfer the salad to 4 salad plates. In another bowl, combine the ingredients for the peanut sauce and mix well. Drizzle each salad with peanut sauce and serve.
BLUE CORN CORNBREAD
BLUE CORN CORNBREAD
“Cornbread made with blue cornmeal is slightly sweet, with a cake-like texture.”
1 cup blue cornmeal
1 cup all- purpose flour
5 tsp. baking powder
¼ cup white sugar
1 pinch salt
2 eggs, beaten
1 cup milk
½ cup butter
Preheat oven to 350^. Grease a 9x9-inch-baking pan.
Mix cornmeal, flour, baking powder, sugar and salt in a bowl. Sift 3 times.
Stir in eggs and milk into cornmeal mixture. Place the butter into the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
Bake on center rack in the preheated oven for 30-35 minutes, until the edges of the cornbread pulls away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.
Yield: 16 servings.
“Cornbread made with blue cornmeal is slightly sweet, with a cake-like texture.”
1 cup blue cornmeal
1 cup all- purpose flour
5 tsp. baking powder
¼ cup white sugar
1 pinch salt
2 eggs, beaten
1 cup milk
½ cup butter
Preheat oven to 350^. Grease a 9x9-inch-baking pan.
Mix cornmeal, flour, baking powder, sugar and salt in a bowl. Sift 3 times.
Stir in eggs and milk into cornmeal mixture. Place the butter into the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
Bake on center rack in the preheated oven for 30-35 minutes, until the edges of the cornbread pulls away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.
Yield: 16 servings.
GRANDMOTHER’S BUTTERMILK CORNBREAD
GRANDMOTHER’S BUTTERMILK CORNBREAD
“ Sweet and moist”
½ cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
½ tsp. salt
Preheat oven to 375^. Grease an 8-inch square pan.
Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and a few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Yield: 9 servings.
“ Sweet and moist”
½ cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
½ tsp. salt
Preheat oven to 375^. Grease an 8-inch square pan.
Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and a few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Yield: 9 servings.
PEANUT BUTTER PIE
PEANUT BUTTER PIE
“Peanut butter refrigerated pie, very easy to make and it is also very good”
1 (9-inch) prepared graham cracker crust
1(8-oz.) package cream cheese, softened
½ cup creamy peanut butter
½ cup confectioners’ sugar
1 (16-oz.) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped
Mix the cream cheese, confectioners’ sugar, and peanut butter together until smooth. Fold in /2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with peanut butter cups. Chill for at least 2 hours or overnight before serving.
Yield: 8 servings.
“Peanut butter refrigerated pie, very easy to make and it is also very good”
1 (9-inch) prepared graham cracker crust
1(8-oz.) package cream cheese, softened
½ cup creamy peanut butter
½ cup confectioners’ sugar
1 (16-oz.) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped
Mix the cream cheese, confectioners’ sugar, and peanut butter together until smooth. Fold in /2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with peanut butter cups. Chill for at least 2 hours or overnight before serving.
Yield: 8 servings.
SLOW COOKED PINEAPPLE PORK ROAST
SLOW COOKED PINEAPPLE PORK ROAST
1 (3 lb.) boneless pork roast
2 tsp. seasoned pork
1-tsp. black ground pepper
1 (20-oz.) can pineapple chunks, undrained
1-1/2 cups chopped dried cranberries
Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on LOW.
Yield: 6 servings.
1 (3 lb.) boneless pork roast
2 tsp. seasoned pork
1-tsp. black ground pepper
1 (20-oz.) can pineapple chunks, undrained
1-1/2 cups chopped dried cranberries
Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on LOW.
Yield: 6 servings.
PECAN CARAMEL CLUSTERS
PECAN CARAMEL CLUSTERS
1 package (14-oz.) caramels
2 Tbsp. Water
2 Tbsp. Butter
2 cups coarsely chopped pecans
4-oz. white candy coating, coarsely chopped
4-oz. dark chocolate candy coating, coarsely chopped
In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on HIGH for 3 to 3-1/2 minutes, stirring every 30 seconds. Stir in pecans.
Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set.
In a microwave-safe bowl, combine candy coating. Microwave, uncovered, on HIGH for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel cluster s in coating; allow excess to drip off. Place on waxed paper-lined baking sheet. Chill until firm.
Yield: about 2 lbs.
1 package (14-oz.) caramels
2 Tbsp. Water
2 Tbsp. Butter
2 cups coarsely chopped pecans
4-oz. white candy coating, coarsely chopped
4-oz. dark chocolate candy coating, coarsely chopped
In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on HIGH for 3 to 3-1/2 minutes, stirring every 30 seconds. Stir in pecans.
Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set.
In a microwave-safe bowl, combine candy coating. Microwave, uncovered, on HIGH for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel cluster s in coating; allow excess to drip off. Place on waxed paper-lined baking sheet. Chill until firm.
Yield: about 2 lbs.
VEGGIE CHEDDAR SOUP
VEGGIE CHEDDAR SOUP
½ cup chopped red onion
¼ cup chopped celery
1 tsp. garlic powder
2 Tbsp. margarine
½ cup all-purpose flour
4 cups chicken broth
1-1/2 cups chopped baby carrots
2 potatoes, peeled and diced
1 Tbsp. chopped fresh parsley
1 tsp. freshly ground pepper
1 pinch chopped fresh dill weed
3 cups milk
3 cups shredded Cheddar cheese
Using a large stockpot, sauté onions, celery and garlic powder in butter, over low heat until onions are tender.
2. Slowly stir in flour with 1 cup of chicken broth to make a roux. Stir until well mixed.
3. Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stirring until cheese is melted, reduce heat to low and simmer for 1 hour, stirring occasionally.
Yield: 8 servings.
1.
½ cup chopped red onion
¼ cup chopped celery
1 tsp. garlic powder
2 Tbsp. margarine
½ cup all-purpose flour
4 cups chicken broth
1-1/2 cups chopped baby carrots
2 potatoes, peeled and diced
1 Tbsp. chopped fresh parsley
1 tsp. freshly ground pepper
1 pinch chopped fresh dill weed
3 cups milk
3 cups shredded Cheddar cheese
Using a large stockpot, sauté onions, celery and garlic powder in butter, over low heat until onions are tender.
2. Slowly stir in flour with 1 cup of chicken broth to make a roux. Stir until well mixed.
3. Add 3 cups chicken broth, carrots, potatoes, parsley, pepper and dill. Bring to a boil and then add milk and cheese. Stirring until cheese is melted, reduce heat to low and simmer for 1 hour, stirring occasionally.
Yield: 8 servings.
1.
Thursday, December 10, 2009
CREOLE BLACK BEANS ‘N’ SAUSAGE
CREOLE BLACK BEANS ‘N’ SAUSAGE
2 lbs. smoked sausage, cut into 1-inch slices
3 cans (15-oz. each) black beans, rinsed and drained
1-½ cups each chopped onion, celery, and green pepper
1 cup water
1 can (8-oz,) tomato sauce
4 garlic cloves, minced
2 tsp. dried thyme
1 tsp. chicken bouillon chicken granuales
1 tsp. white pepper
¼ tsp. cayenne pepper
2 bay leaves
Hot cooked rice
In a large skillet, brown sausage over medium heat; drain. Transfer to q 5-quart slow cooker.
In a large bowl, combine the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves; pour over the sausage. Cover and cook on LOW for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice.
Yield: 10 servings.
2 lbs. smoked sausage, cut into 1-inch slices
3 cans (15-oz. each) black beans, rinsed and drained
1-½ cups each chopped onion, celery, and green pepper
1 cup water
1 can (8-oz,) tomato sauce
4 garlic cloves, minced
2 tsp. dried thyme
1 tsp. chicken bouillon chicken granuales
1 tsp. white pepper
¼ tsp. cayenne pepper
2 bay leaves
Hot cooked rice
In a large skillet, brown sausage over medium heat; drain. Transfer to q 5-quart slow cooker.
In a large bowl, combine the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves; pour over the sausage. Cover and cook on LOW for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice.
Yield: 10 servings.
Wednesday, December 9, 2009
CHOCOLATE PIE
CHOCOLATE PIE
“A favorite of Joe Walker”
1 9-inch graham cracker pie crust, or your choice
3 cups milk
1-1/4 cup sugar
½ cup cocoa (light, dark or combo)
5 Tbsp. Flour
3 Tbsp. Butter
1-1/2 tsp. vanilla
1 container (12-oz.) cool whip
Cook all ingredients over medium heat until firm.
After it cools pour into pie shell and top with cool whip.
“A favorite of Joe Walker”
1 9-inch graham cracker pie crust, or your choice
3 cups milk
1-1/4 cup sugar
½ cup cocoa (light, dark or combo)
5 Tbsp. Flour
3 Tbsp. Butter
1-1/2 tsp. vanilla
1 container (12-oz.) cool whip
Cook all ingredients over medium heat until firm.
After it cools pour into pie shell and top with cool whip.
Monday, December 7, 2009
SLOW COOKER TURKEY BREAST
SLOW COOKER TURKEY BREAST
1 (6 lb.) bone-in turkey breast
1 (1-oz.) envelope dry onion soup mix
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on HIGH for 1 hour, then set on LOW, and cook for 7 hours.
Yield: 12 servings.
I would take a tablespoon of butter and rub that over the breast, the turkey that is. Then put on the onion soup mix. Also lay some carrots, celery, onions and garlic on the bottom of the cooker, then put turkey on top, and that should work.
1 (6 lb.) bone-in turkey breast
1 (1-oz.) envelope dry onion soup mix
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on HIGH for 1 hour, then set on LOW, and cook for 7 hours.
Yield: 12 servings.
I would take a tablespoon of butter and rub that over the breast, the turkey that is. Then put on the onion soup mix. Also lay some carrots, celery, onions and garlic on the bottom of the cooker, then put turkey on top, and that should work.
ITALIAN AMARETTO MARGARITA
ITALIAN AMARETTO MARGARITA
“Frosty glasses rimmed with amaretto and sugar make this drink even better”
4 oz. amaretto liqueur, plus additional
white sugar
6 oz. frozen limeade concentrate
6 oz. tequila
½ cup orange juice
6 cups ice
Dip the rims of 4 margarita glasses in amaretto, then into sugar; set aside. Pour the limeade, tequila, amaretto, orange juice, and ice into the bowl of a blender. Puree until smooth, then pour into prepared glasses.
Yield: 4 servings.
“Frosty glasses rimmed with amaretto and sugar make this drink even better”
4 oz. amaretto liqueur, plus additional
white sugar
6 oz. frozen limeade concentrate
6 oz. tequila
½ cup orange juice
6 cups ice
Dip the rims of 4 margarita glasses in amaretto, then into sugar; set aside. Pour the limeade, tequila, amaretto, orange juice, and ice into the bowl of a blender. Puree until smooth, then pour into prepared glasses.
Yield: 4 servings.
EASIEST PEANUT BUTTER FUDGE
EASIEST PEANUT BUTTER FUDGE
½ cup butter
2 cups brown sugar
½ cup milk
1 cup peanut butter
1 tsp. vanilla extract
3 cups confectioners’ sugar
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour into an 8x8-inch dish. Chill until firm and cut into squares.
Yield: 15 servings.
½ cup butter
2 cups brown sugar
½ cup milk
1 cup peanut butter
1 tsp. vanilla extract
3 cups confectioners’ sugar
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour into an 8x8-inch dish. Chill until firm and cut into squares.
Yield: 15 servings.
WHOLE CHICKEN CROCK POT RECIPE
WHOLE CHICKEN CROCK POT RECIPE
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
½ tsp. garlic powder
½ tsp. black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion, optional
In a small bowl, combine spices
Remove any giblets from chicken and clean chicken
Rub spice mixture onto the chicken
Place in resealable plastic bag and refrigerate overnight. (You can skip this step if in a hurry).
When ready to cook, put chopped onion in bottom of crock-pot.
Add chicken, no liquid needed, the chicken will make it’s own juice.
Cook on LOW 4-8 hours.
Yield: 4 servings.
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
½ tsp. garlic powder
½ tsp. black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion, optional
In a small bowl, combine spices
Remove any giblets from chicken and clean chicken
Rub spice mixture onto the chicken
Place in resealable plastic bag and refrigerate overnight. (You can skip this step if in a hurry).
When ready to cook, put chopped onion in bottom of crock-pot.
Add chicken, no liquid needed, the chicken will make it’s own juice.
Cook on LOW 4-8 hours.
Yield: 4 servings.
CREAMSICLE MARGARITA
CREAMSICLE MARGARITA
1 oz. sweet and sour or margarita mix
3 oz. orange juice
1-1/4 oz. gold tequila
1 scoop vanilla ice cream 6 oz, crushed ice
Blend all ingredients until slushy. Serve in margarita glass
1 oz. sweet and sour or margarita mix
3 oz. orange juice
1-1/4 oz. gold tequila
1 scoop vanilla ice cream 6 oz, crushed ice
Blend all ingredients until slushy. Serve in margarita glass
Saturday, December 5, 2009
PASTA BAKE
PASTA BAKE
8-oz. mostaccioli pasta
1 lb. Lean ground beef
1 onion, chopped
1 (4-oz.) can mushrooms, drained
1 (28-oz.) jar spaghetti sauce
2 cups shredded mozzarella cheese
Bring a large pot of lightly salted water to boil. Cook mostaccioli pasta in boiling water for 8-10 minutes or until al dente. Drain well.
Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased 9x13-inch casserole dish.
Bake at 325^ for 20 minutes, or until very hot.
Yield: 8 servings.
8-oz. mostaccioli pasta
1 lb. Lean ground beef
1 onion, chopped
1 (4-oz.) can mushrooms, drained
1 (28-oz.) jar spaghetti sauce
2 cups shredded mozzarella cheese
Bring a large pot of lightly salted water to boil. Cook mostaccioli pasta in boiling water for 8-10 minutes or until al dente. Drain well.
Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased 9x13-inch casserole dish.
Bake at 325^ for 20 minutes, or until very hot.
Yield: 8 servings.
RED WINE PORK
RED WINE PORK
“Juicy pork roast is browned in bacon fat then roasted with vegetables, herbs, tomato paste, red wine, and mushrooms.”
3 Tbsp. Bacon drippings
3 lb. Pork roast
¼ cup butter
2 cloves garlic, minced
2 carrots, diced
1 Tbsp. Chopped fresh parsley
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
1-1/2 Tbsp. Tomato paste
1-1/2 Tbsp. Sugar
1-1/2 cups red wine
16-oz. fresh mushrooms, sliced
Preheat oven to 325^.
Heat bacon drippings in large skillet over medium-high heat. Brown roast on all sides. Remove roast to casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake ½ hour.
Yield: 8 servings.
“Juicy pork roast is browned in bacon fat then roasted with vegetables, herbs, tomato paste, red wine, and mushrooms.”
3 Tbsp. Bacon drippings
3 lb. Pork roast
¼ cup butter
2 cloves garlic, minced
2 carrots, diced
1 Tbsp. Chopped fresh parsley
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
1-1/2 Tbsp. Tomato paste
1-1/2 Tbsp. Sugar
1-1/2 cups red wine
16-oz. fresh mushrooms, sliced
Preheat oven to 325^.
Heat bacon drippings in large skillet over medium-high heat. Brown roast on all sides. Remove roast to casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake ½ hour.
Yield: 8 servings.
CHEEZY MACARONI BAKE
CHEEZY MACARONI BAKE
3 Tbsp. Margarine
2-1/2 cup macaroni
1 tsp. salt
1 tsp. black pepper
1 (8-oz.) package Cheddar cheese, shredded
4 cups milk
Preheat oven to 350^.
Place margarine in a 9x13-inch-baking dish and put in oven to melt. When margarine is completely melted, pour in macaroni, salt and pepper. Stir until macaroni is coated with butter. Sprinkle cheese over macaroni and then pour milk over all. Do not stir and do not cover dish.
Bake in preheated oven for 60 minutes. Do not stir while baking.
Yield: 6 servings.
3 Tbsp. Margarine
2-1/2 cup macaroni
1 tsp. salt
1 tsp. black pepper
1 (8-oz.) package Cheddar cheese, shredded
4 cups milk
Preheat oven to 350^.
Place margarine in a 9x13-inch-baking dish and put in oven to melt. When margarine is completely melted, pour in macaroni, salt and pepper. Stir until macaroni is coated with butter. Sprinkle cheese over macaroni and then pour milk over all. Do not stir and do not cover dish.
Bake in preheated oven for 60 minutes. Do not stir while baking.
Yield: 6 servings.
Wednesday, December 2, 2009
SLOW COOKER PULLED PORK SANDWICHES
SLOW COOKER PULLED PORK SANDWICHES
3 Tbsp. canola or corn oil
4 lbs. boneless pork shoulder, cut into 4 equal pieces
1 yellow onion, finely chopped
1 cup cider vinegar
¾ cup ketchup
1/3 cup firmly packed brown sugar
½ cup dark molasses
2 tsp. red pepper flakes
1 Tbsp. red pepper sauce
1 tsp each: dry mustard, salt, freshly ground pepper
½ tsp. paprika
12 soft sandwich rolls, toasted
1. Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.
2. Pour off all but 1 tablespoon of the fat from the skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper, and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minutes. Pour over pork.
3. Cover slow cooker; cook on high until pork is very tender, 4-5 hours ( the pork can be cooked on low 8-10 hours).
4. Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.
Yield: 12 servings.
3 Tbsp. canola or corn oil
4 lbs. boneless pork shoulder, cut into 4 equal pieces
1 yellow onion, finely chopped
1 cup cider vinegar
¾ cup ketchup
1/3 cup firmly packed brown sugar
½ cup dark molasses
2 tsp. red pepper flakes
1 Tbsp. red pepper sauce
1 tsp each: dry mustard, salt, freshly ground pepper
½ tsp. paprika
12 soft sandwich rolls, toasted
1. Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.
2. Pour off all but 1 tablespoon of the fat from the skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper, and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minutes. Pour over pork.
3. Cover slow cooker; cook on high until pork is very tender, 4-5 hours ( the pork can be cooked on low 8-10 hours).
4. Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.
Yield: 12 servings.
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