PEANUT BUTTER CHIP BRITTLE
1-2/3-cups (10-oz. pkg.) REESE’S peanut butter chips, divided
1-1/2 cups (3 sticks) butter or margarine
1-3/4 cups sugar
3 Tbsp. light corn syrup
3 Tbsp. water
Butter 15-1/2-x-10-1/2-x-1-inch jelly-roll pan. * Sprinkle 1-cup peanut butter chips evenly onto bottom of prepared pan; set aside.
Melt butter in a heavy 2-1/2-quart saucepan; stir in sugar, corn syrup and water. Cook over medium heat, stirring constantly until mixture reaches 300^ on candy thermometer; this should take 30-35 minutes. (Bulb of thermometer should not rest on bottom of saucepan.
Remove from heat. Immediately spread mixture in prepared pan; sprinkle remaining 2/3-cup peanut butter chips. Cool completely. Remove from pan. Break into pieces. Store in tightly covered container in cool, dry place. About 2 lbs. of brittle.
* For thicker brittle, use a 13-x-9-inch pan.
Thursday, April 29, 2010
MICROWAVE PEANUT BUTTER BRITTLE
MICROWAVE PEANUT BUTTER BRITTLE
1 cup sugar
½ cup white karo
1 cup shelled raw peanuts (pecans, walnuts, sunflower seeds etc.)
dash salt
1 Tbsp. margarine
1-1/2 tsp. baking soda
1 tsp. vanilla
Line baking sheet with wax paper.
Spray wax paper with Pam.
Combine, sugar, salt and karo in a 3-quart microwave-safe glass bowl.
Stir in peanuts.
Microwave on high until light brown (8-10 minutes) stirring at least 2 times during cooking.
Remove from microwave and stir in remaining ingredients adding baking soda last (mix will be foamy).
Stir quickly and pour onto wax paper.
Spread thin for brittle.
Not: You can use any type nuts you prefer or even sunflower seeds.
Yield: 8-oz. seeds
1 cup sugar
½ cup white karo
1 cup shelled raw peanuts (pecans, walnuts, sunflower seeds etc.)
dash salt
1 Tbsp. margarine
1-1/2 tsp. baking soda
1 tsp. vanilla
Line baking sheet with wax paper.
Spray wax paper with Pam.
Combine, sugar, salt and karo in a 3-quart microwave-safe glass bowl.
Stir in peanuts.
Microwave on high until light brown (8-10 minutes) stirring at least 2 times during cooking.
Remove from microwave and stir in remaining ingredients adding baking soda last (mix will be foamy).
Stir quickly and pour onto wax paper.
Spread thin for brittle.
Not: You can use any type nuts you prefer or even sunflower seeds.
Yield: 8-oz. seeds
Sunday, April 25, 2010
SPICY CHILI FRENCH FRIES
SPICY CHILI FRENCH FRIES
“Spicy easy to make baked fries”
4 large russet potatoes, peeled and cut into ¼-inch thick fries
¼ cup vegetable oil
¼ cup tomato-vegetable juice cocktail
1 Tbsp. chili powder 1 tsp. ground cumin
2 tsp. dried onion granules
1 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. white sugar
1 Tbsp. salt
Preheat an oven to 375^. Grease a large baking sheet.
Fill a large bowl with cold water, add the potatoes, and allow to soak for 10 minutes.
Whisk together the oil, vegetable juice cocktail, chili powder, ground cumin, onion granules, garlic powder, cayenne pepper, sugar, and salt in a large bowl. Drain the potatoes and pat dry with paper towels. Toss the potatoes with the oil and spice mixture; stir until evenly coated. Arrange fries in a single layer on the prepared baking sheet.
Bake fries in preheated oven for 20 minutes. Turn and continue to bake until browned and crispy, about 20 additional minutes.
Yield: 4 servings.
“Spicy easy to make baked fries”
4 large russet potatoes, peeled and cut into ¼-inch thick fries
¼ cup vegetable oil
¼ cup tomato-vegetable juice cocktail
1 Tbsp. chili powder 1 tsp. ground cumin
2 tsp. dried onion granules
1 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. white sugar
1 Tbsp. salt
Preheat an oven to 375^. Grease a large baking sheet.
Fill a large bowl with cold water, add the potatoes, and allow to soak for 10 minutes.
Whisk together the oil, vegetable juice cocktail, chili powder, ground cumin, onion granules, garlic powder, cayenne pepper, sugar, and salt in a large bowl. Drain the potatoes and pat dry with paper towels. Toss the potatoes with the oil and spice mixture; stir until evenly coated. Arrange fries in a single layer on the prepared baking sheet.
Bake fries in preheated oven for 20 minutes. Turn and continue to bake until browned and crispy, about 20 additional minutes.
Yield: 4 servings.
MAPLE BACON PANCAKE
MAPLE BACON PANCAKE
4-oz. bacon
1 cup baking mix
1-1/4 cups shredded Cheddar cheese, divided
½ cup milk
¼ cup maple syrup
2 Tbsp. white sugar
2 eggs
Preheat oven to 350^.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Spray a 9-inch pie plate with non-stick cooking spray.
In a large bowl, beat together baking mix, ¾ cup Cheddar cheese, milk, maple syrup, sugar and eggs until only a small lump of cheese remains. Pour into prepared pie plate.
Bake in preheated oven for 10 to 15 minutes, until a toothpick inserted into center of pancake comes out clean. Sprinkle bacon and remaining ½ cup of cheese over top of pancake. Bake until cheese melts, about 3-5 minutes.
Yield: 5 servings.
4-oz. bacon
1 cup baking mix
1-1/4 cups shredded Cheddar cheese, divided
½ cup milk
¼ cup maple syrup
2 Tbsp. white sugar
2 eggs
Preheat oven to 350^.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Spray a 9-inch pie plate with non-stick cooking spray.
In a large bowl, beat together baking mix, ¾ cup Cheddar cheese, milk, maple syrup, sugar and eggs until only a small lump of cheese remains. Pour into prepared pie plate.
Bake in preheated oven for 10 to 15 minutes, until a toothpick inserted into center of pancake comes out clean. Sprinkle bacon and remaining ½ cup of cheese over top of pancake. Bake until cheese melts, about 3-5 minutes.
Yield: 5 servings.
Saturday, April 24, 2010
KALUA PIG in a SLOW COOKER
KALUA PIG in a SLOW COOKER
“Slow-cooker pork butt roast with a delicious taste”
1 (6-lb.) pork butt roast
1-1/2 Tbsp. Hawaiian Sea salt
1 Tbsp. liquid smoke flavoring
Pierce pork all over with a carving fork. Rub salt, then liquid smoke over meat. Place roast in a slow cooker
Cover and cook on low for 16-20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Yield: 12 servings.
“Slow-cooker pork butt roast with a delicious taste”
1 (6-lb.) pork butt roast
1-1/2 Tbsp. Hawaiian Sea salt
1 Tbsp. liquid smoke flavoring
Pierce pork all over with a carving fork. Rub salt, then liquid smoke over meat. Place roast in a slow cooker
Cover and cook on low for 16-20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Yield: 12 servings.
MOM’S FRIED RICE
MOM’S FRIED RICE
1 tsp. canola oil
1 egg, beaten
8 bacon strips, chopped
1 cup chopped fresh mushrooms
8 green onion, thinly sliced
3 cups leftover cooked rice
1 cup bean sprouts
1 cup frozen peas, thawed
¼ cup reduced sodium soy sauce
In a large skillet, heat oil over medium-high heat. Pour egg into the pan. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 Tbsp. drippings. Sauté mushrooms and onions in the drippings. Stir in rice, bean sprouts, peas, soy sauce and bacon. Chop egg into small pieces; stir into the pan and heat through.
Yield: 4 servings.
1 tsp. canola oil
1 egg, beaten
8 bacon strips, chopped
1 cup chopped fresh mushrooms
8 green onion, thinly sliced
3 cups leftover cooked rice
1 cup bean sprouts
1 cup frozen peas, thawed
¼ cup reduced sodium soy sauce
In a large skillet, heat oil over medium-high heat. Pour egg into the pan. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 Tbsp. drippings. Sauté mushrooms and onions in the drippings. Stir in rice, bean sprouts, peas, soy sauce and bacon. Chop egg into small pieces; stir into the pan and heat through.
Yield: 4 servings.
POPCORN BALLS
POPCORN BALLS
¼ cup (1/2 stick) butter, plus more for buttering hands
10-oz. miniature marshmallows
¼ cup light brown sugar, firmly packed
3 quarts popped popcorn
1 cup M&M’s
Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar, and stir until melted. Remove from heat. Pour popcorn and M&M’s into pot; toss well. With buttered hands, shape into 2-1/2-inch balls. Set on parchment-lined baking sheet(s) to dry slightly.
Yield: 12 servings.
¼ cup (1/2 stick) butter, plus more for buttering hands
10-oz. miniature marshmallows
¼ cup light brown sugar, firmly packed
3 quarts popped popcorn
1 cup M&M’s
Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar, and stir until melted. Remove from heat. Pour popcorn and M&M’s into pot; toss well. With buttered hands, shape into 2-1/2-inch balls. Set on parchment-lined baking sheet(s) to dry slightly.
Yield: 12 servings.
STRAWBERRY COBBLER I
STRAWBERRY COBBLER I
½ cup sugar
1 Tbsp. cornstarch
1 cup water
3 cups strawberries, hulled
2 Tbsp. butter, diced
1 cup all-purpose flour
1 Tbsp. white sugar
1-1/2 tsp. baking powder
½ tsp. salt
3 Tbsp. butter
½ cup heavy whipping cream
Preheat oven to 400^. Butter a 2-quart baking dish
Combine sugar, cornstarch and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 Tbsp. butter.
Sift together the flour, sugar, baking powder, and salt. Blend in 3 Tbsp. butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
Bake for 25 minutes in the preheated oven.
Yield: 8 servings.
½ cup sugar
1 Tbsp. cornstarch
1 cup water
3 cups strawberries, hulled
2 Tbsp. butter, diced
1 cup all-purpose flour
1 Tbsp. white sugar
1-1/2 tsp. baking powder
½ tsp. salt
3 Tbsp. butter
½ cup heavy whipping cream
Preheat oven to 400^. Butter a 2-quart baking dish
Combine sugar, cornstarch and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 Tbsp. butter.
Sift together the flour, sugar, baking powder, and salt. Blend in 3 Tbsp. butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
Bake for 25 minutes in the preheated oven.
Yield: 8 servings.
CHOCOLATE BANANA PIE
CHOCOLATE BANANA PIE
1 (6-oz.) graham cracker pie crust
1 (1-0-oz.) box instant chocolate pudding mix
1-3/4-cupmilk
1 small banana, sliced
8-oz. non-dairy whipped topping
Mix together pudding mix and milk in a small bowl with a whisk for 2 minutes.
Fold in ½ cup whipped topping
Pour half of pudding mixture into piecrust.
Place banana slices over pudding.
Pour remaining pudding over bananas.
Top with remaining whipped topping.
Refrigerate for 2 hours or until set.
1 (6-oz.) graham cracker pie crust
1 (1-0-oz.) box instant chocolate pudding mix
1-3/4-cupmilk
1 small banana, sliced
8-oz. non-dairy whipped topping
Mix together pudding mix and milk in a small bowl with a whisk for 2 minutes.
Fold in ½ cup whipped topping
Pour half of pudding mixture into piecrust.
Place banana slices over pudding.
Pour remaining pudding over bananas.
Top with remaining whipped topping.
Refrigerate for 2 hours or until set.
Thursday, April 22, 2010
BEAUMONT RANCH POTATO SALAD
BEAUMONT RANCH POTATO SALAD
“The potatoes are seasoned with a garlicky salad dressing while still hot, then cooled and mixed with bacon, celery, green onion, dill pickles, and mayonnaise”.
5 lbs. potatoes
1 (7-oz.) package dry Italian dressing mix
¼ cup tarragon vinegar
¼ cup water
1 cup extra-virgin olive oil
½ cup chopped celery
1-cup real bacon bits
¼ cup chopped dill pickle (optional)
¼ cup chopped green onion
3 cups mayonnaise
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.
Place the hot potatoes in a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.
Yield: 20 servings.
“The potatoes are seasoned with a garlicky salad dressing while still hot, then cooled and mixed with bacon, celery, green onion, dill pickles, and mayonnaise”.
5 lbs. potatoes
1 (7-oz.) package dry Italian dressing mix
¼ cup tarragon vinegar
¼ cup water
1 cup extra-virgin olive oil
½ cup chopped celery
1-cup real bacon bits
¼ cup chopped dill pickle (optional)
¼ cup chopped green onion
3 cups mayonnaise
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.
Place the hot potatoes in a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.
Yield: 20 servings.
Wednesday, April 21, 2010
ROASTED TOMATO & BARLEY SOUP
ROASTED TOMATO & BARLEY SOUP
1 can (about 28-oz.) diced tomatoes, undrained
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 Tbsp. olive oil
4 cups Swanson Chicken Broth
2 stalks celery, diced ((about 1 cup)
½ cup uncooked pearl barley
2 Tbsp. chopped fresh parsley
Heat the oven to 425^. Drain the tomatoes, reserving the juice. Place the potatoes, onion and garlic into a 17-x-11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes.
Place the roasted vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender. Stir in the parsley.
Yield: 8 servings.
1 can (about 28-oz.) diced tomatoes, undrained
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 Tbsp. olive oil
4 cups Swanson Chicken Broth
2 stalks celery, diced ((about 1 cup)
½ cup uncooked pearl barley
2 Tbsp. chopped fresh parsley
Heat the oven to 425^. Drain the tomatoes, reserving the juice. Place the potatoes, onion and garlic into a 17-x-11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes.
Place the roasted vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender. Stir in the parsley.
Yield: 8 servings.
BUCKET of MUD
BUCKET of MUD
“This sweet bucket will delight the kids”
1 (18-oz.) package chocolate sandwich cookies (such as Oreo)
1-1/2 cups milk
2 (3.5-oz.) package instant vanilla pudding mix
1-1/2 (8-oz.) packages cream cheese, softened
¼ cup margarine, softened
1 (8-oz.) container frozen whipped topping (such as cool whip) thawed
Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, and then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth then stir in the pudding. Fold in cookie crumbs and whipped topping until evenly blended. Spoon into a clean child’s bucket, cover, and refrigerate at least 30 minutes before serving.
Yield: 24 servings.
“This sweet bucket will delight the kids”
1 (18-oz.) package chocolate sandwich cookies (such as Oreo)
1-1/2 cups milk
2 (3.5-oz.) package instant vanilla pudding mix
1-1/2 (8-oz.) packages cream cheese, softened
¼ cup margarine, softened
1 (8-oz.) container frozen whipped topping (such as cool whip) thawed
Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, and then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth then stir in the pudding. Fold in cookie crumbs and whipped topping until evenly blended. Spoon into a clean child’s bucket, cover, and refrigerate at least 30 minutes before serving.
Yield: 24 servings.
Monday, April 19, 2010
QUICK CHICKEN CORDON BLEU
QUICK CHICKEN CORDON BLEU
4 boneless chicken breast halves
2 tsp. Dijon mustard
½ tsp. paprika
4 slices fully cooked ham
1 cup soft breadcrumbs
1 cup grated Parmesan cheese
¼ tsp. pepper
¼ cup mayonnaise
SAUCE
1 Tbsp. butter or margarine
1 Tbsp. all-purpose flour
1 cup milk
¼ tsp. salt
½ cup shredded Swiss cheese
2 Tbsp. white wine or chicken broth
Flatten the chicken to ½-inch thickness. Spread mustard on one side, sprinkle with paprika. Top with a ham slice. Roll up tightly; secure with toothpicks.
In a bowl, combine the breadcrumbs, Parmesan cheese and pepper.
Brush chicken with mayonnaise; roll in crumb mixture. Place in a shallow 2-qt. microwave-safe dish; cover loosely. Microwave on high for 7 minutes. Turn the chicken; cook 7 minutes longer or until juice runs clear, remove toothpicks; set aside and keep warm.
In a 1-qt. microwave-safe dish, heat the butter on high for 30 seconds. Add milk and salt. Cook 3-4 minutes longer or until thickened. Stir in cheese until smooth. Add the wine or broth. Serve over chicken.
Yield: 4 servings.
4 boneless chicken breast halves
2 tsp. Dijon mustard
½ tsp. paprika
4 slices fully cooked ham
1 cup soft breadcrumbs
1 cup grated Parmesan cheese
¼ tsp. pepper
¼ cup mayonnaise
SAUCE
1 Tbsp. butter or margarine
1 Tbsp. all-purpose flour
1 cup milk
¼ tsp. salt
½ cup shredded Swiss cheese
2 Tbsp. white wine or chicken broth
Flatten the chicken to ½-inch thickness. Spread mustard on one side, sprinkle with paprika. Top with a ham slice. Roll up tightly; secure with toothpicks.
In a bowl, combine the breadcrumbs, Parmesan cheese and pepper.
Brush chicken with mayonnaise; roll in crumb mixture. Place in a shallow 2-qt. microwave-safe dish; cover loosely. Microwave on high for 7 minutes. Turn the chicken; cook 7 minutes longer or until juice runs clear, remove toothpicks; set aside and keep warm.
In a 1-qt. microwave-safe dish, heat the butter on high for 30 seconds. Add milk and salt. Cook 3-4 minutes longer or until thickened. Stir in cheese until smooth. Add the wine or broth. Serve over chicken.
Yield: 4 servings.
WEEKNIGHT CHICKEN CORDON BLEU
WEEKNIGHT CHICKEN CORDON BLEU
1 cup milk
1 cup dry breadcrumbs
6 skinless, boneless chicken breast halves, pounded to ¼-in. thickness
Salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 Tbsp. vegetable oil
1 (10-5-oz.) can condensed cream of chicken soup
½ cup heavy cream
Preheat oven to 350^.
Place milk and breadcrumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9-x-13-inch baking dish.
In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
Bake in preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
Yield: 6 servings.
1 cup milk
1 cup dry breadcrumbs
6 skinless, boneless chicken breast halves, pounded to ¼-in. thickness
Salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 Tbsp. vegetable oil
1 (10-5-oz.) can condensed cream of chicken soup
½ cup heavy cream
Preheat oven to 350^.
Place milk and breadcrumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9-x-13-inch baking dish.
In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
Bake in preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
Yield: 6 servings.
DIFFERENT CHICKEN CORDON BLEU
DIFFERENT CHICKEN CORDON BLEU
“This casserole still features ham and Swiss cheese with chicken, but strays from the original with a sauce of cream soup, sour cream and wine. Stuffing mix tops the entire creation.”
8 skinless, boneless chicken breast halves
8 slices ham
8 slices Swiss cheese
1 (10.75 oz.) can condensed cream of chicken soup
1 cup sour cream
½ cup white wine
1 tsp. garlic powder
1 tsp. dried parsley
1 tsp. salt
1 tsp. ground black pepper
1 (6-oz.) package herb-seasoned dry bread stuffing mix
Preheat oven to 350^.
Place chicken breasts in a lightly greased 9-x-13-inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
In a medium bowl, combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with dry stuffing mix to cover.
Bake at 350^ for about 30 minutes, or until chicken is cooked through and juices run clear.
Yield: 8 servings.
“This casserole still features ham and Swiss cheese with chicken, but strays from the original with a sauce of cream soup, sour cream and wine. Stuffing mix tops the entire creation.”
8 skinless, boneless chicken breast halves
8 slices ham
8 slices Swiss cheese
1 (10.75 oz.) can condensed cream of chicken soup
1 cup sour cream
½ cup white wine
1 tsp. garlic powder
1 tsp. dried parsley
1 tsp. salt
1 tsp. ground black pepper
1 (6-oz.) package herb-seasoned dry bread stuffing mix
Preheat oven to 350^.
Place chicken breasts in a lightly greased 9-x-13-inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
In a medium bowl, combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with dry stuffing mix to cover.
Bake at 350^ for about 30 minutes, or until chicken is cooked through and juices run clear.
Yield: 8 servings.
EASY BAKED CHICKEN CORDON BLEU
EASY BAKED CHICKEN CORDON BLEU
6 skinless, boneless chicken breast halves, pounded to ½-inch thickness
6-string cheese sticks
6 slices ham
½ cup butter, melted
1 cup seasoned dry breadcrumbs
Toothpicks
Preheat oven to 350^.
Lay out the pounded chicken breasts on a clean surface’ Place a slice of ham on each piece, then one stick of the cheese. Roll the chicken up around the cheese and ham and secure with toothpicks. Dip each roll in melted butter, and then roll in breadcrumbs. Place in a shallow baking dish.
Bake for 40 minutes in the preheated oven, or until chicken is browned and juice runs clear.
Yield: 6 servings.
6 skinless, boneless chicken breast halves, pounded to ½-inch thickness
6-string cheese sticks
6 slices ham
½ cup butter, melted
1 cup seasoned dry breadcrumbs
Toothpicks
Preheat oven to 350^.
Lay out the pounded chicken breasts on a clean surface’ Place a slice of ham on each piece, then one stick of the cheese. Roll the chicken up around the cheese and ham and secure with toothpicks. Dip each roll in melted butter, and then roll in breadcrumbs. Place in a shallow baking dish.
Bake for 40 minutes in the preheated oven, or until chicken is browned and juice runs clear.
Yield: 6 servings.
Saturday, April 17, 2010
MEAT-LOVER’S SLOW COOKER SPAGHETTI SAUCE
MEAT-LOVER’S SLOW COOKER SPAGHETTI SAUCE
2 Tbsp. olive oil
2 small onions, chopped
¼ lb. bulk Italian sausage
1 lb. ground beef
1 tsp. dried Italian herb seasoning
1 tsp. garlic powder
½ tsp. dried marjoram
1 (29-oz,) can tomato sauce
1 (6-oz.) can tomato paste
1 (14.5-oz.) can Italian-style diced tomatoes
1 (14.5-oz.) can Italian-style stewed tomatoes
¼ cup dried thyme leaves
¼ tsp. dried basil
½ tsp. dried oregano
2 tsp. garlic powder
1 Tbsp. white sugar
Heat olive oil in skillet over medium heat; cook and stir onions and Italian sausage until sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1-tsp. garlic powder, and marjoram, breaking the meat up as it cooks. until the meat is browned, about 10 minutes. Transfer the ground meat into the slow cooker.
Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 tsp. of garlic powder. Set the cooker on LOW, and cook the sauce for 8 hours. About 15 minutes before serving stir in the sugar. Serve hot.
Yield: 8 servings.
2 Tbsp. olive oil
2 small onions, chopped
¼ lb. bulk Italian sausage
1 lb. ground beef
1 tsp. dried Italian herb seasoning
1 tsp. garlic powder
½ tsp. dried marjoram
1 (29-oz,) can tomato sauce
1 (6-oz.) can tomato paste
1 (14.5-oz.) can Italian-style diced tomatoes
1 (14.5-oz.) can Italian-style stewed tomatoes
¼ cup dried thyme leaves
¼ tsp. dried basil
½ tsp. dried oregano
2 tsp. garlic powder
1 Tbsp. white sugar
Heat olive oil in skillet over medium heat; cook and stir onions and Italian sausage until sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1-tsp. garlic powder, and marjoram, breaking the meat up as it cooks. until the meat is browned, about 10 minutes. Transfer the ground meat into the slow cooker.
Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 tsp. of garlic powder. Set the cooker on LOW, and cook the sauce for 8 hours. About 15 minutes before serving stir in the sugar. Serve hot.
Yield: 8 servings.
SHRIMP FRANCESCA
SHRIMP FRANCESCA
“Large shrimp and chunks of artichoke hearts are covered with crumbs, drizzled with garlicky butter and Romano cheese, and beaked in the oven for just a few minutes until shrimp are tender and pink. This elegant dish works as a main dish or an appetizer”
1 lb. uncooked large shrimp, peeled and deveined
1 (8-oz.) can (8-10 count) artichoke hearts in water, drained
½ cup Italian seasoned breadcrumbs
1 Tbsp. chopped fresh parsley
1 lemon, juiced
½ cup butter
1-1/2 Tbsp. minced garlic
1 Tbsp. finely shredded imported Romano cheese
Preheat oven to 375^. Lightly grease a 9-x-13-inch baking dish.
Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the breadcrumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the breadcrumbs. Sprinkle the top with Romano cheese.
Bake in preheated oven until the crumbs and cheese brown lightly and the shrimp turns opaque and orange-pink in color, 10-15 minutes. Serve hot.
Yield: 4 servings.
“Large shrimp and chunks of artichoke hearts are covered with crumbs, drizzled with garlicky butter and Romano cheese, and beaked in the oven for just a few minutes until shrimp are tender and pink. This elegant dish works as a main dish or an appetizer”
1 lb. uncooked large shrimp, peeled and deveined
1 (8-oz.) can (8-10 count) artichoke hearts in water, drained
½ cup Italian seasoned breadcrumbs
1 Tbsp. chopped fresh parsley
1 lemon, juiced
½ cup butter
1-1/2 Tbsp. minced garlic
1 Tbsp. finely shredded imported Romano cheese
Preheat oven to 375^. Lightly grease a 9-x-13-inch baking dish.
Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the breadcrumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the breadcrumbs. Sprinkle the top with Romano cheese.
Bake in preheated oven until the crumbs and cheese brown lightly and the shrimp turns opaque and orange-pink in color, 10-15 minutes. Serve hot.
Yield: 4 servings.
Friday, April 16, 2010
SLOW COOKER CASSOULET
SLOW COOKER CASSOULET
2 lbs. skinless, boneless chicken breast halves cut into chunks
1 onion, quartered, and thinly sliced
2 large cloves garlic, minced
¼ cup chopped fresh garlic
½ tsp. salt
12/4 tsp. black pepper
2 (15-oz.) cans cannelini beans, drained and rinsed
1 lb. turkey kielbasa, cut into ½-inch sliced
1/3 cup dry white wine
Place the chicken into the bottom of a slow cooker. Stir together the onion, garlic, parsley, salt, pepper, cannelini beans, and turkey kielbasa in a large bowl. Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients. Cover, and set the cooker to LOW, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.
Yield: 6 servings.
2 lbs. skinless, boneless chicken breast halves cut into chunks
1 onion, quartered, and thinly sliced
2 large cloves garlic, minced
¼ cup chopped fresh garlic
½ tsp. salt
12/4 tsp. black pepper
2 (15-oz.) cans cannelini beans, drained and rinsed
1 lb. turkey kielbasa, cut into ½-inch sliced
1/3 cup dry white wine
Place the chicken into the bottom of a slow cooker. Stir together the onion, garlic, parsley, salt, pepper, cannelini beans, and turkey kielbasa in a large bowl. Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients. Cover, and set the cooker to LOW, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.
Yield: 6 servings.
BAKED SPAGHETTI IV
BAKED SPAGHETTI IV
1 (16-oz.) spaghetti
1-1/2 lbs. ground beef
1 medium onion, chopped
½ cup green pepper, chopped
1 (10-3/4-oz.) can condensed cream mushroom soup, undiluted
1 (10-3/4-oz.) can condensed tomato soup, undiluted
1 (8-oz.) can tomato sauce
1 cup water
2 Tbsp. brown sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. dried marjoram
½ tsp. dried rosemary, crushed
1/8 tsp. garlic salt
1 cup shredded mozzarella cheese, divided
Break spaghetti in half and cook according to package directions.
Meanwhile, in a Dutch oven, cook the beef, onion, and green pepper over medium heat until meat is no longer pink. Drain.
Stir in soups, tomato sauce, water, brown sugar, and seasonings.
Drain spaghetti and stir into meat sauce.
Stir in ½ cup cheese.
Transfer to a greased 13-x-9-x-2-inch baking dish.
Cover and bake at 350^ for 30 minutes.
Uncover and sprinkle with remaining cheese.
Bake uncovered 10-15 minutes longer until the cheese is melted.
Yield: 12 servings.
1 (16-oz.) spaghetti
1-1/2 lbs. ground beef
1 medium onion, chopped
½ cup green pepper, chopped
1 (10-3/4-oz.) can condensed cream mushroom soup, undiluted
1 (10-3/4-oz.) can condensed tomato soup, undiluted
1 (8-oz.) can tomato sauce
1 cup water
2 Tbsp. brown sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. dried marjoram
½ tsp. dried rosemary, crushed
1/8 tsp. garlic salt
1 cup shredded mozzarella cheese, divided
Break spaghetti in half and cook according to package directions.
Meanwhile, in a Dutch oven, cook the beef, onion, and green pepper over medium heat until meat is no longer pink. Drain.
Stir in soups, tomato sauce, water, brown sugar, and seasonings.
Drain spaghetti and stir into meat sauce.
Stir in ½ cup cheese.
Transfer to a greased 13-x-9-x-2-inch baking dish.
Cover and bake at 350^ for 30 minutes.
Uncover and sprinkle with remaining cheese.
Bake uncovered 10-15 minutes longer until the cheese is melted.
Yield: 12 servings.
Saturday, April 10, 2010
KING RANCH CHICKEN CASSEROLE
KING RANCH CHICKEN CASSEROLE
1 large onion, chopped
1 large green bell pepper, chopped
2 Tbsp. vegetable oil
2 cups chopped cooked chicken
1 (10-3/4-oz.) can cream of chicken soup, undiluted
1 (10-3/3-oz.) can cream of mushroom soup, undiluted
1 (10-oz.) can diced tomatoes and green chilies
1 tsp. chili powder
¼ tsp. salt
¼-tsp. garlic powder
¼ tsp. pepper
12 (6-inch) corn tortillas
2 cups (8-oz.) shredded Cheddar cheese, divided
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients, remove from heat.
Tear tortillas into 1-inch pieces, layer one-third of tortilla pieces in bottom of a lightly greases 13-x-9-inch baking dish. Top with one-third. Top with one-third of chicken mixture and 1/3 cup cheese. Repeat layers twice.
Bake at 350^ for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight and bake as directed.
Yield: 6-8 servings.
1 large onion, chopped
1 large green bell pepper, chopped
2 Tbsp. vegetable oil
2 cups chopped cooked chicken
1 (10-3/4-oz.) can cream of chicken soup, undiluted
1 (10-3/3-oz.) can cream of mushroom soup, undiluted
1 (10-oz.) can diced tomatoes and green chilies
1 tsp. chili powder
¼ tsp. salt
¼-tsp. garlic powder
¼ tsp. pepper
12 (6-inch) corn tortillas
2 cups (8-oz.) shredded Cheddar cheese, divided
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients, remove from heat.
Tear tortillas into 1-inch pieces, layer one-third of tortilla pieces in bottom of a lightly greases 13-x-9-inch baking dish. Top with one-third. Top with one-third of chicken mixture and 1/3 cup cheese. Repeat layers twice.
Bake at 350^ for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight and bake as directed.
Yield: 6-8 servings.
CARROT CUPCAKES with WHITE
CARROT CUPCAKES with WHITE
CHOCOLATE CREAM CHEESE ICING
2-oz. white chocolate
1 (8-oz.) package cream cheese, softened
½ cup unsalted butter, softened
1 tsp. vanilla extract
½ tsp. orange extract
4 cup confectioners’ sugar
2 Tbsp. heavy cream
2 eggs lightly beaten
1-1/8 cups white sugar
1/3 cup brown sugar
½ cup vegetable oil
1 tsp. vanilla extract
2 cups shredded carrots
½ cup crushed pineapple
1-1/2 cups all-purpose flour
1-1/2 tsp. baking soda
½ tsp. salt
1-1/2 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
1 cup chopped walnuts
Preheat oven to 350^. Lightly grease 12 muffin cups.
In a small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool at room temperature.
In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1-tsp. vanilla, and orange extract. Gradually beat in the confectioner’s sugar until the mixture is fluffy. Mix in heavy cream.
Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in half-cup walnuts. Transfer to prepared muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkle with remaining walnuts.
Yield: 12 servings.
CHOCOLATE CREAM CHEESE ICING
2-oz. white chocolate
1 (8-oz.) package cream cheese, softened
½ cup unsalted butter, softened
1 tsp. vanilla extract
½ tsp. orange extract
4 cup confectioners’ sugar
2 Tbsp. heavy cream
2 eggs lightly beaten
1-1/8 cups white sugar
1/3 cup brown sugar
½ cup vegetable oil
1 tsp. vanilla extract
2 cups shredded carrots
½ cup crushed pineapple
1-1/2 cups all-purpose flour
1-1/2 tsp. baking soda
½ tsp. salt
1-1/2 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
1 cup chopped walnuts
Preheat oven to 350^. Lightly grease 12 muffin cups.
In a small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool at room temperature.
In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1-tsp. vanilla, and orange extract. Gradually beat in the confectioner’s sugar until the mixture is fluffy. Mix in heavy cream.
Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in half-cup walnuts. Transfer to prepared muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkle with remaining walnuts.
Yield: 12 servings.
Friday, April 9, 2010
SMOKED SALMON DEVIELD EGGS and TOMATOES
SMOKED SALMON DEVIELD EGGS and TOMATOES
12 eggs
10 cherry tomatoes, halved and seeded
4 oz. cream cheese, softened
1 (6-oz.) can skinless, boneless salmon, drained and flaked
2 Tbsp. mayonnaise
2 Tbsp. spicy brown mustard
1-1/2 Tbsp. sour cream
1 Tbsp. lemon juice
2 Tbsp. pickle relish, drained
¼ tsp. grated lemon peel, or to taste
1 tsp. smoked paprika
salt and pepper to taste
smoked paprika for garnish
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1-inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Place the tomatoes; cut side down, onto a paper towel to drain.
Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, and 1 tsp. of smoked paprika until well combined. Season with salt and pepper.
Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.
Yield: 20 servings.
12 eggs
10 cherry tomatoes, halved and seeded
4 oz. cream cheese, softened
1 (6-oz.) can skinless, boneless salmon, drained and flaked
2 Tbsp. mayonnaise
2 Tbsp. spicy brown mustard
1-1/2 Tbsp. sour cream
1 Tbsp. lemon juice
2 Tbsp. pickle relish, drained
¼ tsp. grated lemon peel, or to taste
1 tsp. smoked paprika
salt and pepper to taste
smoked paprika for garnish
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1-inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Place the tomatoes; cut side down, onto a paper towel to drain.
Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, and 1 tsp. of smoked paprika until well combined. Season with salt and pepper.
Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.
Yield: 20 servings.
CREAMED EGGS on TOAST
CREAMED EGGS on TOAST
“Great way to use those leftover Easter eggs”
12 hard-cooked eggs, peeled
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 Tbsp. chicken bouillon granules 6 slices white bread, lightly toasted
salt and white pepper to taste
Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Stir over toast and season with salt and white pepper.
Yield: 6 servings.
“Great way to use those leftover Easter eggs”
12 hard-cooked eggs, peeled
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 Tbsp. chicken bouillon granules 6 slices white bread, lightly toasted
salt and white pepper to taste
Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Stir over toast and season with salt and white pepper.
Yield: 6 servings.
UNCLE BO’S HOT SANDWICH
UNCLE BO’S HOT SANDWICH
‘Famous Pittsburgh-style chipped ham sandwiches are flavored with bacon, sweet pickles, and barbecue sauce, and bake until hot.”
20 slices bacon
3 lbs. chipped chopped ham, shredded
2 onions, chopped
½ cup barbecue sauce
½ cup bottled sweet chili sauce
½ cup sweet pickle relish
½ cup sweet pickle slices (bread-and-butter type)
32 slices Cheddar cheese
32 hamburger buns split
Preheat oven to 350^.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow the bacon to cool, and chop’
Cook and stir the onion in the bacon grease left in the skillet until onion is translucent, about 10 minutes. Stir in the bacon, chipped ham, barbecue sauce, and chili sauce until the mixture is well combined. Transfer the ham mixture to a large bowl, and stir in pickle relish and chopped pickle.
Place about ¼ cup ham mixture on a bun, and top with a slice of cheese. Close the sandwich and wrap each in foil, and bake in a preheated oven until hot and cheese is melted, 15 to 20 minutes. Serve hot.
Yield: 32 servings.
‘Famous Pittsburgh-style chipped ham sandwiches are flavored with bacon, sweet pickles, and barbecue sauce, and bake until hot.”
20 slices bacon
3 lbs. chipped chopped ham, shredded
2 onions, chopped
½ cup barbecue sauce
½ cup bottled sweet chili sauce
½ cup sweet pickle relish
½ cup sweet pickle slices (bread-and-butter type)
32 slices Cheddar cheese
32 hamburger buns split
Preheat oven to 350^.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow the bacon to cool, and chop’
Cook and stir the onion in the bacon grease left in the skillet until onion is translucent, about 10 minutes. Stir in the bacon, chipped ham, barbecue sauce, and chili sauce until the mixture is well combined. Transfer the ham mixture to a large bowl, and stir in pickle relish and chopped pickle.
Place about ¼ cup ham mixture on a bun, and top with a slice of cheese. Close the sandwich and wrap each in foil, and bake in a preheated oven until hot and cheese is melted, 15 to 20 minutes. Serve hot.
Yield: 32 servings.
Wednesday, April 7, 2010
EASY BEEF LASAGNA
EASY BEEF LASAGNA
1 lb. ground beef
1 (26-oz.) jar pasta sauce
1 (15-oz.) container ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese, divided
2 eggs
12 lasagna noodles, cooked and drained
Preheat oven to 375^. Brown ground beef in 12-inch skillet; drain. Stir in pasta sauce; heat through.
Combine ricotta cheese, mozzarella cheese, ¼ cup Parmesan cheese and eggs in a large bowl.
Evenly spread 1-cup meat sauce in a 13-x-9-inch baking dish. Arrange 4 lasagna noodles lengthwise over sauce, then top with 1 cup meat sauce and ½ the ricotta cheese mixture; repeat, ending with sauce. Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining ¼ cup Parmesan cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.
Yield: 10 servings.
1 lb. ground beef
1 (26-oz.) jar pasta sauce
1 (15-oz.) container ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese, divided
2 eggs
12 lasagna noodles, cooked and drained
Preheat oven to 375^. Brown ground beef in 12-inch skillet; drain. Stir in pasta sauce; heat through.
Combine ricotta cheese, mozzarella cheese, ¼ cup Parmesan cheese and eggs in a large bowl.
Evenly spread 1-cup meat sauce in a 13-x-9-inch baking dish. Arrange 4 lasagna noodles lengthwise over sauce, then top with 1 cup meat sauce and ½ the ricotta cheese mixture; repeat, ending with sauce. Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining ¼ cup Parmesan cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.
Yield: 10 servings.
SEAFOOD TOMATO ALFREDO
SEAFOOD TOMATO ALFREDO
“You can change it up by using shrimp or scallops”
1 Tbsp. butter
1 medium onion, chopped (about ½ cup)
1 can (10-3/4-oz.) condensed cream of mushroom with roasted garlic soup
½ cup milk
1 cup diced canned tomatoes
4 fresh fillets, haddock, or halibut (about 1 lb.) cut into 2-inch pieces
½ package (8-oz.) linguine, cooked and drained
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.
Stir in the soup, milk and tomatoes in the skillet and heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the linguini.
Yield: 4 servings (about 1 cup each)
“You can change it up by using shrimp or scallops”
1 Tbsp. butter
1 medium onion, chopped (about ½ cup)
1 can (10-3/4-oz.) condensed cream of mushroom with roasted garlic soup
½ cup milk
1 cup diced canned tomatoes
4 fresh fillets, haddock, or halibut (about 1 lb.) cut into 2-inch pieces
½ package (8-oz.) linguine, cooked and drained
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.
Stir in the soup, milk and tomatoes in the skillet and heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the linguini.
Yield: 4 servings (about 1 cup each)
CHOCOLATE PUDDING CAKE II
CHOCOLATE PUDDING CAKE II
“It makes it’s own sauce! Delicious and easy, and made in the same pan it bakes in”
1 cup all-purpose flour
¾ cup white sugar
2 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
¼ tsp. salt
½ cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
3/3 cup packed brown sugar
¼ cup unsweetened cocoa powder
1-1/2 cups boiling water
Preheat oven to 350^.
In ungreased 9-inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil and vanilla with a fork until smooth.
Spread batter evenly into pan (batter will be thick). Sprinkle with brown sugar and ¼ cup cocoa. Pour boiling water over batter.
Bake at 350^ for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.
Yield: 12 servings.
“It makes it’s own sauce! Delicious and easy, and made in the same pan it bakes in”
1 cup all-purpose flour
¾ cup white sugar
2 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
¼ tsp. salt
½ cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
3/3 cup packed brown sugar
¼ cup unsweetened cocoa powder
1-1/2 cups boiling water
Preheat oven to 350^.
In ungreased 9-inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil and vanilla with a fork until smooth.
Spread batter evenly into pan (batter will be thick). Sprinkle with brown sugar and ¼ cup cocoa. Pour boiling water over batter.
Bake at 350^ for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.
Yield: 12 servings.
BEST MARINARA SAUCE YET
BEST MARINARA SAUCE YET
“Tomatoes, parsley, garlic, and oregano go for a spin in your food processor before simmering with sautéed onion and a dash of white wine”
2 (14-5-oz.) cans stewed tomatoes
1 (6-oz.) can tomato paste
4 Tbsp. chopped fresh parsley
1 clove garlic, minced
1 tsp. dried oregano
1 tsp. salt
¼ tsp. ground black pepper
6 Tbsp. olive oil
1/3 cup finely diced onion
½ cup white wine
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
Yield: 8 servings.
“Tomatoes, parsley, garlic, and oregano go for a spin in your food processor before simmering with sautéed onion and a dash of white wine”
2 (14-5-oz.) cans stewed tomatoes
1 (6-oz.) can tomato paste
4 Tbsp. chopped fresh parsley
1 clove garlic, minced
1 tsp. dried oregano
1 tsp. salt
¼ tsp. ground black pepper
6 Tbsp. olive oil
1/3 cup finely diced onion
½ cup white wine
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
Yield: 8 servings.
Monday, April 5, 2010
CREAMED CHIPPED BEEF GRAVY
CREAMED CHIPPED BEEF GRAVY
Large jar chip beef
3 cups milk
3 Tbsp. cornstarch or flour
2 Tbsp. butter
Pepper, if desired (NO SALT)
Make a smooth paste of the 3 Tbsp. cornstarch or flour with about ½ cup of the milk. Then add to the 3 cups (or remaining 2-1/2-cups). Add butter and cook over medium heat stirring constantly.
Toward end add the chip beef after you have broken it into small pieces and drained briefly under cold water.
Good idea to do this first so it will be drained when you add it to the cream sauce.
Large jar chip beef
3 cups milk
3 Tbsp. cornstarch or flour
2 Tbsp. butter
Pepper, if desired (NO SALT)
Make a smooth paste of the 3 Tbsp. cornstarch or flour with about ½ cup of the milk. Then add to the 3 cups (or remaining 2-1/2-cups). Add butter and cook over medium heat stirring constantly.
Toward end add the chip beef after you have broken it into small pieces and drained briefly under cold water.
Good idea to do this first so it will be drained when you add it to the cream sauce.
MEATBALL NIRVANA
MEATBALL NIRVANA
“ Parmesan cheese, Worcestershire sauce and red pepper flakes combine to make the perfect meatball”
1 lb. extra lean ground beef
½ tsp. sea salt
1 small onion, diced
½ tsp. garlic salt
1-1/2 tsp. Italian seasoning
¾ tsp. dried oregano
¾ tsp. red pepper flakes
1 dash hot pepper sauce (or to taste)
1-1/2 Tbsp. Worcestershire sauce
1/3 cup skim milk
¼ cup grated Parmesan cheese
½ cup seasoned breadcrumbs
Preheat oven to 400^.
Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flake, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and breadcrumbs. Mix until evenly blended, then form into 1-1/2-incheatballs, and place onto a baking sheet.
Bake in the preheated oven until no longer pink in the center, 20-25 minutes.
Yield: 4 servings.
“ Parmesan cheese, Worcestershire sauce and red pepper flakes combine to make the perfect meatball”
1 lb. extra lean ground beef
½ tsp. sea salt
1 small onion, diced
½ tsp. garlic salt
1-1/2 tsp. Italian seasoning
¾ tsp. dried oregano
¾ tsp. red pepper flakes
1 dash hot pepper sauce (or to taste)
1-1/2 Tbsp. Worcestershire sauce
1/3 cup skim milk
¼ cup grated Parmesan cheese
½ cup seasoned breadcrumbs
Preheat oven to 400^.
Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flake, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and breadcrumbs. Mix until evenly blended, then form into 1-1/2-incheatballs, and place onto a baking sheet.
Bake in the preheated oven until no longer pink in the center, 20-25 minutes.
Yield: 4 servings.
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