ZESTY CHICKEN SALAD SPREAD
“Whip up a quick spread for appetizers or sandwiches using canned chicken, cream cheese, and ranch dressing. Feel free to substitute chopped rotisserie chicken or albacore tuna for the canned chicken as a change of pace”.
3 oz. (small block) cream cheese, at room temperature
½ cup ranch salad dressing
1 teaspoon Dijon mustard
1 (12.5-oz.) can chicken, drained
¼ cup minced sweet onion
¼ cup minced roasted red pepper (jarred are fine)
1`-1/2 tablespoons sweet pickle relish
Kosher salt and freshly ground black pepper to taste
2-3 drops liquid smoke, optional
1 tablespoon chopped chives
Minced parsley for garnish
Whisk together cream cheese, ranch dressing, and Dijon mustard until smooth.
Mash chicken with a fork in a medium bowl until it is shredded. Add dressing mixture, sweet onion, roasted red peppers, and relish. Stir to combine. Taste and add salt, pepper, and liquid smoke, if using. Fold in chives. Sprinkle with chopped parsley.
Refrigerate 1 hour or overnight to allow flavors to meld.
Use as a spread for crackers or as a sandwich spread.
Yield: about 2 cups.
Thursday, August 26, 2010
CHICAGO-STYLE HOT DOG
CHICAGO-STYLE HOT DOG
“An all-beef hot dog on a steamed poppy seed bun piled high with mustard, bright green sweet pickle relish, chopped onion, tomato wedges a dill pickle spear, sport peppers, and a dash of celery salt. DON’T EVEN THINK ABOUT KETCHUP!”
1 all-beef hot dog
1 poppy seed hot dog bun
1 tablespoon yellow mustard
1 tablespoon bright green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in steamed bun. Pile on the toppings in this order; yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomato should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun.
Yield: 1 serving.
“An all-beef hot dog on a steamed poppy seed bun piled high with mustard, bright green sweet pickle relish, chopped onion, tomato wedges a dill pickle spear, sport peppers, and a dash of celery salt. DON’T EVEN THINK ABOUT KETCHUP!”
1 all-beef hot dog
1 poppy seed hot dog bun
1 tablespoon yellow mustard
1 tablespoon bright green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in steamed bun. Pile on the toppings in this order; yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomato should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun.
Yield: 1 serving.
Tuesday, August 24, 2010
SWEET-POTATO SALAD with HAM & CURRIED ALMONDS
SWEET-POTATO SALAD with HAM & CURRIED ALMONDS
“An unusual potato salad, this starts with homegrown combination of sweet potatoes and ham, and then turned exotic with a sprinkling of curried almonds.”
FOR THE SWEET POTATOES:
2 pounds sweet potatoes (about 3 large), peeled and cut into ½-inch diced
FOR THE HAM AND ALMONDS:
2/3 cup olive oil, plus 1 tablespoon
3 tablespoons sliced almonds
½ teaspoon curry powder
1-1/2 lb. piece smoked ham, diced
3 scallions including green tops, sliced thin
FOR THE DRESSING:
3 tablespoons cider vinegar or red wine vinegar or white wine vinegar
½ teaspoon salt
¼ teaspoon black pepper
1 head red leaf lettuce (about 1 lb.), torn into bite-size pieces (about 3 quarts)
Toss the lettuce into the remaining
FOR THE HAM AND ALMONDS:
In a small frying pan, heat the 1-tablespoon olive Oliver moderate heat until it is hot but not smoking. Add the almonds and curry powder and cook, stirring frequently, until fragrant, 1 to 2 minutes. Transfer the nuts to the bowl with the sweet potatoes and add the ham and scallions.
FOR THE DRESSING: In a large glass or stainless-steel bowl, whisk the vinegar, salt and pepper. Add the remaining 2/3-cup oil slowly, whisking. Toss half the dressing into the sweet-potato mixture.
TO SERVE:
Toss the lettuce into the remaining dressing. Put on plates and top with the potato salad.
Yield: 4 servings.
“An unusual potato salad, this starts with homegrown combination of sweet potatoes and ham, and then turned exotic with a sprinkling of curried almonds.”
FOR THE SWEET POTATOES:
2 pounds sweet potatoes (about 3 large), peeled and cut into ½-inch diced
FOR THE HAM AND ALMONDS:
2/3 cup olive oil, plus 1 tablespoon
3 tablespoons sliced almonds
½ teaspoon curry powder
1-1/2 lb. piece smoked ham, diced
3 scallions including green tops, sliced thin
FOR THE DRESSING:
3 tablespoons cider vinegar or red wine vinegar or white wine vinegar
½ teaspoon salt
¼ teaspoon black pepper
1 head red leaf lettuce (about 1 lb.), torn into bite-size pieces (about 3 quarts)
Toss the lettuce into the remaining
FOR THE HAM AND ALMONDS:
In a small frying pan, heat the 1-tablespoon olive Oliver moderate heat until it is hot but not smoking. Add the almonds and curry powder and cook, stirring frequently, until fragrant, 1 to 2 minutes. Transfer the nuts to the bowl with the sweet potatoes and add the ham and scallions.
FOR THE DRESSING: In a large glass or stainless-steel bowl, whisk the vinegar, salt and pepper. Add the remaining 2/3-cup oil slowly, whisking. Toss half the dressing into the sweet-potato mixture.
TO SERVE:
Toss the lettuce into the remaining dressing. Put on plates and top with the potato salad.
Yield: 4 servings.
PATIO POTATO SALAD
PATIO POTATO SALAD
1/3 cup sugar
1 tablespoon cornstarch
1 to 1-1/2 teaspoons ground mustard
1 teaspoon salt
½ teaspoon celery seed
½ cup milk
¼ cup vinegar
1 egg, beaten
¼ cup butter or margarine, cubed
¼ chopped onion1/4 cup mayonnaise
7 medium red potatoes cubed and cook
3 hard-cooked eggs, chopped
Lettuce leaves and paprika (optional)
In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed.
Stir in the milk, vinegar and egg until smooth. Add butter. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly. Cool; Stir in onion and mayonnaise.
In a large bowl, combine potatoes and hard-cooked eggs. Add dressing and toss gently to coat. Cover and refrigerate for at least one hour.
If desired, serve in a lettuce-lined bowl and sprinkle with paprika.
Yield: 8-10 servings.
1/3 cup sugar
1 tablespoon cornstarch
1 to 1-1/2 teaspoons ground mustard
1 teaspoon salt
½ teaspoon celery seed
½ cup milk
¼ cup vinegar
1 egg, beaten
¼ cup butter or margarine, cubed
¼ chopped onion1/4 cup mayonnaise
7 medium red potatoes cubed and cook
3 hard-cooked eggs, chopped
Lettuce leaves and paprika (optional)
In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed.
Stir in the milk, vinegar and egg until smooth. Add butter. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly. Cool; Stir in onion and mayonnaise.
In a large bowl, combine potatoes and hard-cooked eggs. Add dressing and toss gently to coat. Cover and refrigerate for at least one hour.
If desired, serve in a lettuce-lined bowl and sprinkle with paprika.
Yield: 8-10 servings.
PEANUT BUTTER BACON CUPCAKES
PEANUT BUTTER BACON CUPCAKES
“Peanut butter cupcakes with bits of bacon in every bite of this decadent dessert.”
1 pound bacon
½ cup crunchy peanut butter
¼ cup bacon grease
¼ cup butter, softened
4 eggs
1 (18.25-oz.) package butter cake mix
2/3 cup water
2 cups creamy peanut butter
2 (8-oz.) packages cream cheese, at room temperature
5 cups confectioners’ sugar
¼ cup heavy cream, as needed
22 whole peanuts
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve ¼ cup bacon grease and set aside to cool. Drain the bacon slices on a paper-lined plate. Chop the bacon.
Preheat an oven to 350^. Line cupcake pans with paper liners.
Beat the crunchy peanut butter, bacon grease, and butter with an electric mixer in a large bowl until light and fluffy. Add the eggs, one at a time, allowing each egg to blend into the peanut butter mixture before adding the next. Pour in the cake mix alternately with water, mixing until just incorporated. Fold in 2/3 of the chopped bacon; mixing just enough to evenly combine. Pour the batter into prepared cupcake pan, about 2/3 full.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
To make frosting: Beat the creamy peanut butter and cream cheese together with an electric mixer until light and fluffy. Gradually stir in the confectioners’ sugar. Mix in enough heavy cream to thin out the frosting, if needed.
Spread the frosting over the cooled cupcakes. Sprinkle with remaining 1/3 portion of chopped bacon, and top with a whole peanut.
Yield: 22 servings.
“Peanut butter cupcakes with bits of bacon in every bite of this decadent dessert.”
1 pound bacon
½ cup crunchy peanut butter
¼ cup bacon grease
¼ cup butter, softened
4 eggs
1 (18.25-oz.) package butter cake mix
2/3 cup water
2 cups creamy peanut butter
2 (8-oz.) packages cream cheese, at room temperature
5 cups confectioners’ sugar
¼ cup heavy cream, as needed
22 whole peanuts
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve ¼ cup bacon grease and set aside to cool. Drain the bacon slices on a paper-lined plate. Chop the bacon.
Preheat an oven to 350^. Line cupcake pans with paper liners.
Beat the crunchy peanut butter, bacon grease, and butter with an electric mixer in a large bowl until light and fluffy. Add the eggs, one at a time, allowing each egg to blend into the peanut butter mixture before adding the next. Pour in the cake mix alternately with water, mixing until just incorporated. Fold in 2/3 of the chopped bacon; mixing just enough to evenly combine. Pour the batter into prepared cupcake pan, about 2/3 full.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
To make frosting: Beat the creamy peanut butter and cream cheese together with an electric mixer until light and fluffy. Gradually stir in the confectioners’ sugar. Mix in enough heavy cream to thin out the frosting, if needed.
Spread the frosting over the cooled cupcakes. Sprinkle with remaining 1/3 portion of chopped bacon, and top with a whole peanut.
Yield: 22 servings.
Monday, August 23, 2010
PEANUT BUTTER & CHOCOLATE LAYER FUDGE
PEANUT BUTTER & CHOCOLATE LAYER FUDGE
(QUICK & EASY)
1 package (1-1/2 cups) chocolate chips
1 package (1-1/2 cups) peanut butter chips
1 can (14-oz.) Borden’s Eagle Brand sweetened condensed milk
Melt peanut butter chips with ½ can (7-oz.) sweetened condensed milk. Stir until smooth. Spread into foil lined 8 x 8-inch or similar sized pan. Melt chocolate chips with ½ can (7-oz.) sweetened condensed milk. Stir until smooth. Spread on top of peanut butter mixture. Cool in refrigerator. Remove fudge from foil-lined pan and cut into 2-inch piece squares.
Yield: 32 pieces.
NOTE: This is a great recipe for kids to make with supervision while using microwave.
(QUICK & EASY)
1 package (1-1/2 cups) chocolate chips
1 package (1-1/2 cups) peanut butter chips
1 can (14-oz.) Borden’s Eagle Brand sweetened condensed milk
Melt peanut butter chips with ½ can (7-oz.) sweetened condensed milk. Stir until smooth. Spread into foil lined 8 x 8-inch or similar sized pan. Melt chocolate chips with ½ can (7-oz.) sweetened condensed milk. Stir until smooth. Spread on top of peanut butter mixture. Cool in refrigerator. Remove fudge from foil-lined pan and cut into 2-inch piece squares.
Yield: 32 pieces.
NOTE: This is a great recipe for kids to make with supervision while using microwave.
WARM VEGETABLE & CRAB DIP
1 envelope vegetable soup mix
1 container (16-oz.) sour cream
1 can (6-1/2-oz.) crabmeat or1 cup frozen crabmeat thawed
1 package (3-oz.) cream cheese, softened
1 teaspoon lemon juice
Preheat oven to 325^. In 1-quart casserole, combine all ingredients.
Bake uncovered 30 minutes or until heated through.
Serve with your favorite dippers.
Yield: Makes 3 cups.
1 envelope vegetable soup mix
1 container (16-oz.) sour cream
1 can (6-1/2-oz.) crabmeat or1 cup frozen crabmeat thawed
1 package (3-oz.) cream cheese, softened
1 teaspoon lemon juice
Preheat oven to 325^. In 1-quart casserole, combine all ingredients.
Bake uncovered 30 minutes or until heated through.
Serve with your favorite dippers.
Yield: Makes 3 cups.
Sunday, August 22, 2010
PENNSYLVANIA COAL REGION BARBECUE
PENNSYLVANIA COAL REGION BARBECUE
“It’s the traditional ‘sweet and sour’. Delicious on a hamburger bun”
1 lb. ground beef
1 medium onion, chopped
1-1/2 tablespoons white vinegar
1-1/3 tablespoons brown sugar
1-1/2 teaspoon prepared yellow mustard
¾ cup ketchup
salt and pepper to taste
6 hamburger buns
Crumb le the ground beef in a large skillet over medium-high heat. Add onion, cook and stir until meat is no longer pink. Drain excess grease, and stir in the vinegar, brown sugar, mustard, ketchup, salt and pepper. Simmer over medium heat for about 15 minutes. Serve on buns.
Yield: 8 servings.
“It’s the traditional ‘sweet and sour’. Delicious on a hamburger bun”
1 lb. ground beef
1 medium onion, chopped
1-1/2 tablespoons white vinegar
1-1/3 tablespoons brown sugar
1-1/2 teaspoon prepared yellow mustard
¾ cup ketchup
salt and pepper to taste
6 hamburger buns
Crumb le the ground beef in a large skillet over medium-high heat. Add onion, cook and stir until meat is no longer pink. Drain excess grease, and stir in the vinegar, brown sugar, mustard, ketchup, salt and pepper. Simmer over medium heat for about 15 minutes. Serve on buns.
Yield: 8 servings.
DELICIOUS BARBEQUE SAUCE
DELICIOUS BARBEQUE SAUCE
“This is a fabulous sweet and spicy sauce for grilling and dipping.”
1 cup taco sauce
½ cup white sugar
½ cup molasses
½ cup vegetable oil
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon dry hot mustard
½ teaspoon dried oregano
1 dash hot pepper sauce
In a medium bowl, whisk together taco sauce, white sugar, molasses, vegetable oil, cider vinegar, soy sauce, dry hot mustard, dried oregano and hot pepper sauce. Chill covered in the refrigerator until ready for use.
Yield: 24 servings.
“This is a fabulous sweet and spicy sauce for grilling and dipping.”
1 cup taco sauce
½ cup white sugar
½ cup molasses
½ cup vegetable oil
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon dry hot mustard
½ teaspoon dried oregano
1 dash hot pepper sauce
In a medium bowl, whisk together taco sauce, white sugar, molasses, vegetable oil, cider vinegar, soy sauce, dry hot mustard, dried oregano and hot pepper sauce. Chill covered in the refrigerator until ready for use.
Yield: 24 servings.
Saturday, August 21, 2010
CHICKEN SALAD SANDWICHES
CHICKEN SALAD SANDWICHES
1 cup finely chopped cooked chicken
¼ cup finely chopped celery
2 hard cooked eggs, chopped
2 tablespoons sweet pickle relish
¼ teaspoon salt
Dash black pepper
1/3 cup mayonnaise
3 tablespoons softened butter
Sandwich bread
Combine the first 6 ingredients. Spread softened butter on bread, then spread salad mixture on bread and cut into desired shapes. Chill in covered container until ready to serve.
1 cup finely chopped cooked chicken
¼ cup finely chopped celery
2 hard cooked eggs, chopped
2 tablespoons sweet pickle relish
¼ teaspoon salt
Dash black pepper
1/3 cup mayonnaise
3 tablespoons softened butter
Sandwich bread
Combine the first 6 ingredients. Spread softened butter on bread, then spread salad mixture on bread and cut into desired shapes. Chill in covered container until ready to serve.
BEST EVER SPINACH ARTICHOKE DIP
BEST EVER SPINACH ARTICHOKE DIP
“This dip is very rich, chunky, and cheesy”
1 (10-oz.) package frozen chopped spinach, thawed and drained
1 (14-oz.) can artichoke hearts, drained and chopped
1 cup shredded Italian cheese blend
½ cup mayonnaise
1 cup Alfredo sauce
Preheat oven to 350^.
In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.
Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.
Yield: 16 servings.
“This dip is very rich, chunky, and cheesy”
1 (10-oz.) package frozen chopped spinach, thawed and drained
1 (14-oz.) can artichoke hearts, drained and chopped
1 cup shredded Italian cheese blend
½ cup mayonnaise
1 cup Alfredo sauce
Preheat oven to 350^.
In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.
Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.
Yield: 16 servings.
CONFETTI GARDEN SALAD
CONFETTI GARDEN SALAD
3 tablespoons nonfat or low-fat mayonnaise dressing
½ tablespoon dried dill, crumbled
½ tablespoon Dijon mustard
½ teaspoon sugar
¼ teaspoon salt
1 large red bell pepper, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium celery stalk, chopped
½ cup frozen peas
½ cup frozen corn kernels
In a medium bowl, whisk together the first 5 ingredients. Add the remaining ingredients. Using a rubber scraper so you can incorporate all the dressing, stir together gently. Let stand for 15 minutes to absorb flavors. Serve within another 15 minutes for the best texture and flavor (the dressing begins to break down if it stands too long).
3 tablespoons nonfat or low-fat mayonnaise dressing
½ tablespoon dried dill, crumbled
½ tablespoon Dijon mustard
½ teaspoon sugar
¼ teaspoon salt
1 large red bell pepper, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium celery stalk, chopped
½ cup frozen peas
½ cup frozen corn kernels
In a medium bowl, whisk together the first 5 ingredients. Add the remaining ingredients. Using a rubber scraper so you can incorporate all the dressing, stir together gently. Let stand for 15 minutes to absorb flavors. Serve within another 15 minutes for the best texture and flavor (the dressing begins to break down if it stands too long).
HABANERO SAUCE
HABANERO SAUCE
“A milder sweet-spicy habanero sauce, that can be made hotter by adding more habaneros, it goes great on anything, especially as a salsa with tortilla chips.”
6 habanero peppers, seeded and chopped or to taste
4 cloves garlic, minced
1 (15-oz.) can sliced peaches, drained
¼ cup dark molasses
¼ cup honey
¼ cup brown sugar
1 cup distilled vinegar
2n tablespoons spicy brown mustard
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon ground allspice
1 teaspoon liquid smoke flavoring
Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.
Yield: 25 servings.
“A milder sweet-spicy habanero sauce, that can be made hotter by adding more habaneros, it goes great on anything, especially as a salsa with tortilla chips.”
6 habanero peppers, seeded and chopped or to taste
4 cloves garlic, minced
1 (15-oz.) can sliced peaches, drained
¼ cup dark molasses
¼ cup honey
¼ cup brown sugar
1 cup distilled vinegar
2n tablespoons spicy brown mustard
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon ground allspice
1 teaspoon liquid smoke flavoring
Place the habanero peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.
Yield: 25 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.
SHRIMP JAMBALAYA
SHRIMP JAMBALAYA
“This classic New Orleans recipe featuring shrimp, ham, tomatoes and vegetables a top savory rice will make a pleasing dinner that’s on the table in just an hour.”
3 tablespoons all vegetable shortening or Crisco stick
1 medium onion, chopped (about ½ cup)
1/3 cup chopped green onion
1 medium green pepper, chopped (about ¾ cup)
1 stalk celery, chopped (about ½ cup) 1/4 lb. cooked ham, diced
1 clove garlic, minced
2 cups chicken stock
1 can (14.5-oz.) diced tomatoes
¼ cup minced fresh parsley
1/8 teaspoon black pepper
½ teaspoon dried thyme leaves, crushed
1/8 teaspoon chili powder or ground red pepper
1 bay leaf
1 cup unchecked regular long-grain white rice
¾ lbs. medium cooked shrimp, peeled and deveined
Heat the shortening in a 12-inch skillet over medium heat. Add the onion, green onion, ½ cup green pepper, celery, ham, and garlic. and cook for 5 minutes or until the onion is tender, stirring often.
Stir the stock, tomatoes, parsley, black pepper, thyme, chili powder and bay leaf in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Stir in the shrimp and remaining green pepper. Cook for 5 minutes or until the mixture is hot and bubbling. Remove and discard the bay leaf before serving.
Yield: 6 servings.
“This classic New Orleans recipe featuring shrimp, ham, tomatoes and vegetables a top savory rice will make a pleasing dinner that’s on the table in just an hour.”
3 tablespoons all vegetable shortening or Crisco stick
1 medium onion, chopped (about ½ cup)
1/3 cup chopped green onion
1 medium green pepper, chopped (about ¾ cup)
1 stalk celery, chopped (about ½ cup) 1/4 lb. cooked ham, diced
1 clove garlic, minced
2 cups chicken stock
1 can (14.5-oz.) diced tomatoes
¼ cup minced fresh parsley
1/8 teaspoon black pepper
½ teaspoon dried thyme leaves, crushed
1/8 teaspoon chili powder or ground red pepper
1 bay leaf
1 cup unchecked regular long-grain white rice
¾ lbs. medium cooked shrimp, peeled and deveined
Heat the shortening in a 12-inch skillet over medium heat. Add the onion, green onion, ½ cup green pepper, celery, ham, and garlic. and cook for 5 minutes or until the onion is tender, stirring often.
Stir the stock, tomatoes, parsley, black pepper, thyme, chili powder and bay leaf in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Stir in the shrimp and remaining green pepper. Cook for 5 minutes or until the mixture is hot and bubbling. Remove and discard the bay leaf before serving.
Yield: 6 servings.
POTATO SALAD with SEAFOOD & SWEET CORN
POTATO SALAD with SEAFOOD & SWEET CORN
1 lb. Yellow Finn potatoes
2 tablespoon fresh lemon juice
2/3 cup mayonnaise
¼ cup finely chopped dill pickles
2 Tablespoons finely chopped sweet onion
1 teaspoon Tabasco sauce
¼ cup chopped fresh dill
Kernels from 2 medium ears yellow or white corn, cooked (about 1 cup)
½ lb. shrimp, peeled, deveined, cooked, and chopped (about 1 cup)
6-oz. backfin crabmeat (about 1 cup)
Salt and freshly ground black pepper to taste
In a large pot, cover the potatoes with salted water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain and pan-dry them. Refrigerate them until you’re ready to assemble the salad.
In a large serving bowl, combine the lemon juice, mayonnaise, pickle, onion, Tabasco, and dill. Peel the chilled potatoes and cut them into ¼-inch slices. Add the potatoes to the bowl, along with corn, shrimp, crabmeat, salt, and pepper and toss gently until well combined with the dressing. Taste and add salt and pepper if needed.
Yield: 2 servings (about 2-1/2 cups each.)
1 lb. Yellow Finn potatoes
2 tablespoon fresh lemon juice
2/3 cup mayonnaise
¼ cup finely chopped dill pickles
2 Tablespoons finely chopped sweet onion
1 teaspoon Tabasco sauce
¼ cup chopped fresh dill
Kernels from 2 medium ears yellow or white corn, cooked (about 1 cup)
½ lb. shrimp, peeled, deveined, cooked, and chopped (about 1 cup)
6-oz. backfin crabmeat (about 1 cup)
Salt and freshly ground black pepper to taste
In a large pot, cover the potatoes with salted water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain and pan-dry them. Refrigerate them until you’re ready to assemble the salad.
In a large serving bowl, combine the lemon juice, mayonnaise, pickle, onion, Tabasco, and dill. Peel the chilled potatoes and cut them into ¼-inch slices. Add the potatoes to the bowl, along with corn, shrimp, crabmeat, salt, and pepper and toss gently until well combined with the dressing. Taste and add salt and pepper if needed.
Yield: 2 servings (about 2-1/2 cups each.)
WARM CHICKEN SAUSAGE & POTATO SALAD
WARM CHICKEN SAUSAGE & POTATO SALAD
1 lb. small potatoes cut in half
1 (5-oz.) bag arugula, (about 4 cups, gently presses
12-oz. precooked chicken sausage cut crosswise into ½-inc pieces
1/3 cup cider vinegar
1 tablespoon maple syrup
1 tablespoon whole-grain or Dijon mustard
1 tablespoon extra-virgin olive oil
Freshly ground pepper to taste
Bring 1-inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula, cover with foil to keep warm.
Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the skald and toss until the arugula is wilted, Season with pepper.
Yield: 4 servings about 1-3/4 cups each.
1 lb. small potatoes cut in half
1 (5-oz.) bag arugula, (about 4 cups, gently presses
12-oz. precooked chicken sausage cut crosswise into ½-inc pieces
1/3 cup cider vinegar
1 tablespoon maple syrup
1 tablespoon whole-grain or Dijon mustard
1 tablespoon extra-virgin olive oil
Freshly ground pepper to taste
Bring 1-inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula, cover with foil to keep warm.
Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the skald and toss until the arugula is wilted, Season with pepper.
Yield: 4 servings about 1-3/4 cups each.
TACO SOUP RECIPE
TACO SOUP RECIPE
“This soup freezes well.”
2 lbs. ground beef
1 large onion, chopped
1 can pinto beans
1 can whole kernel corn, drained
1 can stewed tomatoes, Mexican-style
1 can Rotel tomatoes
1 package taco seasoning mix (optional)
1 package Original Hidden Valley Ranch dressing (dry)
2-1/2 cups water or more, to make soup broth
Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.
“This soup freezes well.”
2 lbs. ground beef
1 large onion, chopped
1 can pinto beans
1 can whole kernel corn, drained
1 can stewed tomatoes, Mexican-style
1 can Rotel tomatoes
1 package taco seasoning mix (optional)
1 package Original Hidden Valley Ranch dressing (dry)
2-1/2 cups water or more, to make soup broth
Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.
Friday, August 20, 2010
FINNISH MEATBALLS (Lihapyorykoita)
FINNISH MEATBALLS (Lihapyorykoita)
“Try these Finnish meatballs seasoned with allspice and served in a creamy gravy!”
1 pound lean ground beef
1-cup plain bread crumbs
1 yellow onion, minced
1 egg
½ cup whipping cream
2 teaspoon salt
1 teaspoon ground allspice
¼ cup butter
2 tablespoons all-purpose flour
2 cups milk
½ cup whipping cream
Mix the ground beef, breadcrumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll the mixture into golf ball-sized spheres.
Melt the butter in a large skillet over medium heat. Cook about half the meatballs in the melted butter until evenly browned on all sides, 5 to 7 minutes, remove to a plate and repeat with remaining meatballs, keeping the liquid in the skillet when finished.
Stir the flour into the skillet drippings; cook the flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream the milk into the skillet while whisking vigorously; pour the cream into the mixture and stir until smooth. If you aren’t good at making gravy and end up with some lumps you can pour the gravy through a strainer. Return all the meatballs to the skillet; stir to coat with the gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.
Yield: 4 servings.
“Try these Finnish meatballs seasoned with allspice and served in a creamy gravy!”
1 pound lean ground beef
1-cup plain bread crumbs
1 yellow onion, minced
1 egg
½ cup whipping cream
2 teaspoon salt
1 teaspoon ground allspice
¼ cup butter
2 tablespoons all-purpose flour
2 cups milk
½ cup whipping cream
Mix the ground beef, breadcrumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll the mixture into golf ball-sized spheres.
Melt the butter in a large skillet over medium heat. Cook about half the meatballs in the melted butter until evenly browned on all sides, 5 to 7 minutes, remove to a plate and repeat with remaining meatballs, keeping the liquid in the skillet when finished.
Stir the flour into the skillet drippings; cook the flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream the milk into the skillet while whisking vigorously; pour the cream into the mixture and stir until smooth. If you aren’t good at making gravy and end up with some lumps you can pour the gravy through a strainer. Return all the meatballs to the skillet; stir to coat with the gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.
Yield: 4 servings.
FRUIT PIZZA III
FRUIT PIZZA III
“This sugar cookie crust topped with a creamy spread is the base for the sliced fruit topping of your choice. Try kiwi and mango slices arranged with different colored grapes!”
1 (18-oz.) package refrigerated sugar cookie dough
1 (7-oz.) jar marshmallow crème
1 (8-oz.) package cream cheese, softened
Preheat oven to 350^.
On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/3-inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and the center is no longer doughy.
In a medium bowl, blend the marshmallow crème and cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.
Yield: 16 servings.
“This sugar cookie crust topped with a creamy spread is the base for the sliced fruit topping of your choice. Try kiwi and mango slices arranged with different colored grapes!”
1 (18-oz.) package refrigerated sugar cookie dough
1 (7-oz.) jar marshmallow crème
1 (8-oz.) package cream cheese, softened
Preheat oven to 350^.
On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/3-inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and the center is no longer doughy.
In a medium bowl, blend the marshmallow crème and cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.
Yield: 16 servings.
SIMPLE TACO SOUP
SIMPLE TACO SOUP
2 lbs. ground beef
1 (1.25-oz.) package taco seasoning mix
1-1/2 cups water
1 (15-oz.) can mild chili beans
1 (15.25-oz.) can whole kernel corn, drained
1 (15-oz.) can pinto beans, rinsed and drained 1 (10-oz.) can diced tomatoes with green chili peppers
1 (4-oz.) can chopped green chilies
1 (1-oz.) package ranch salad dressing
In a Dutch oven or large kettle, cook beef over medium heat until no longer pink, drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
Yield: 6 servings.
2 lbs. ground beef
1 (1.25-oz.) package taco seasoning mix
1-1/2 cups water
1 (15-oz.) can mild chili beans
1 (15.25-oz.) can whole kernel corn, drained
1 (15-oz.) can pinto beans, rinsed and drained 1 (10-oz.) can diced tomatoes with green chili peppers
1 (4-oz.) can chopped green chilies
1 (1-oz.) package ranch salad dressing
In a Dutch oven or large kettle, cook beef over medium heat until no longer pink, drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
Yield: 6 servings.
SWEET AND SOUR MEATBALLS
SWEET AND SOUR MEATBALLS
“Sauerkraut. Cranberry sauce and spaghetti sauce brings their unique flavors to this rich sweet and sour sauce for meatballs”.
1 (16-oz.) can sauerkraut
1 (16-oz.) can jellied cranberry sauce
½ cup packed brown sugar
½ (16-oz.) jar spaghetti sauce
3 pounds small meat balls
In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
Place meatballs in a slow cooker set to LOW. Cover with the sauerkraut mixture, Cook 3-4 hours, stirring occasionally.
Yield: 12 servings.
“Sauerkraut. Cranberry sauce and spaghetti sauce brings their unique flavors to this rich sweet and sour sauce for meatballs”.
1 (16-oz.) can sauerkraut
1 (16-oz.) can jellied cranberry sauce
½ cup packed brown sugar
½ (16-oz.) jar spaghetti sauce
3 pounds small meat balls
In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
Place meatballs in a slow cooker set to LOW. Cover with the sauerkraut mixture, Cook 3-4 hours, stirring occasionally.
Yield: 12 servings.
TACO SOUP VIII
TACO SOUP VIII
“Ground beef and onions are browned then cooked in a slow cooker with taco seasoning, tomato sauce, corn and beans.”
1 lb. lean ground beef
1 small onion, chopped
1 (1-oz.) package taco seasoning mix
1 (15-oz.) can tomato sauce
1 (15-oz.) can whole kernel corn, drained
2 (15-oz.) cans kidney beans, drained
6 cups corn tortilla chips
1 cup shredded Cheddar cheese
½ cup chopped green onion
In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
Cover and cook on LOW 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.
Yield: 6 servings.
“Ground beef and onions are browned then cooked in a slow cooker with taco seasoning, tomato sauce, corn and beans.”
1 lb. lean ground beef
1 small onion, chopped
1 (1-oz.) package taco seasoning mix
1 (15-oz.) can tomato sauce
1 (15-oz.) can whole kernel corn, drained
2 (15-oz.) cans kidney beans, drained
6 cups corn tortilla chips
1 cup shredded Cheddar cheese
½ cup chopped green onion
In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
Cover and cook on LOW 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.
Yield: 6 servings.
Thursday, August 19, 2010
SWEET AND SOUR MEATBALLS III
SWEET AND SOUR MEATBALLS III
“Sauerkraut. Cranberry sauce and spaghetti sauce brings their unique flavors to this rich sweet and sour sauce for meatballs”.
1 (16-oz.) can sauerkraut
1 (16-oz.) can jellied cranberry sauce
½ cup packed brown sugar
½ (16-oz.) jar spaghetti sauce
3 pounds small meat balls
In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
Place meatballs in a slow cooker set to LOW. Cover with the sauerkraut mixture, Cook 3-4 hours, stirring occasionally.
Yield: 12 servings.
“Sauerkraut. Cranberry sauce and spaghetti sauce brings their unique flavors to this rich sweet and sour sauce for meatballs”.
1 (16-oz.) can sauerkraut
1 (16-oz.) can jellied cranberry sauce
½ cup packed brown sugar
½ (16-oz.) jar spaghetti sauce
3 pounds small meat balls
In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
Place meatballs in a slow cooker set to LOW. Cover with the sauerkraut mixture, Cook 3-4 hours, stirring occasionally.
Yield: 12 servings.
Wednesday, August 18, 2010
SPICED BALSAMIC VINAIGRETTE
SPICED BALSAMIC VINAIGRETTE
“Cumin and crushed red pepper flakes add a kick to traditional balsamic vinaigrette dressing”.
3 tablespoons balsamic vinaigrette
½ teaspoon Dijon mustard
1 shallot, minced
2 cloves garlic, pressed
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
1/3 cup olive oil
salt and ground black pepper to taste
Whisk the balsamic vinegar and Dijon mustard together in a small bowl. Whisk in the shallot, garlic, cumin, and crushed red pepper. Slowly drizzle in the olive oil, whisking consistently until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.
Yield: 4 servings.
“Cumin and crushed red pepper flakes add a kick to traditional balsamic vinaigrette dressing”.
3 tablespoons balsamic vinaigrette
½ teaspoon Dijon mustard
1 shallot, minced
2 cloves garlic, pressed
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
1/3 cup olive oil
salt and ground black pepper to taste
Whisk the balsamic vinegar and Dijon mustard together in a small bowl. Whisk in the shallot, garlic, cumin, and crushed red pepper. Slowly drizzle in the olive oil, whisking consistently until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.
Yield: 4 servings.
BROWNIE PEANUT CHEWS
BROWNIE PEANUT CHEWS
BROWNIES
1 box (1 lb. 2.4-oz.) Betty Crocker Original Supreme Premium brownie mix
water, vegetable oil, and eggs called for on brownie mix box
2 cups miniature marshmallows
FILLING
½ cup light corn syrup
3 tablespoons butter or margarine
1-1/3 cup (8-oz.) peanut butter chips
1 ½ teaspoons vanilla
1-1/3 cup crisp rice cereal
1-1/3 cup salted peanuts
Heat oven to 350^ (325^ for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. Make brownies as directed on box, except after removing from oven, immediately sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows just begin to puff.
In 3-quart saucepan, heat corn syrup, butter, vanilla and peanut butter chips over medium heat 3 to 4 minutes, stirring constantly until chips are melted. Remove from heat; stir in cereal and peanuts. Spread evenly over marshmallows. Refrigerate 45 minutes or until firm. For brownies, cut into 5 rows by 5 rows. Store in refrigerator’
Yield: 25 brownies
BROWNIES
1 box (1 lb. 2.4-oz.) Betty Crocker Original Supreme Premium brownie mix
water, vegetable oil, and eggs called for on brownie mix box
2 cups miniature marshmallows
FILLING
½ cup light corn syrup
3 tablespoons butter or margarine
1-1/3 cup (8-oz.) peanut butter chips
1 ½ teaspoons vanilla
1-1/3 cup crisp rice cereal
1-1/3 cup salted peanuts
Heat oven to 350^ (325^ for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. Make brownies as directed on box, except after removing from oven, immediately sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows just begin to puff.
In 3-quart saucepan, heat corn syrup, butter, vanilla and peanut butter chips over medium heat 3 to 4 minutes, stirring constantly until chips are melted. Remove from heat; stir in cereal and peanuts. Spread evenly over marshmallows. Refrigerate 45 minutes or until firm. For brownies, cut into 5 rows by 5 rows. Store in refrigerator’
Yield: 25 brownies
Tuesday, August 17, 2010
PEANUT BUTTER FRENCH TOAST
PEANUT BUTTER FRENCH TOAST
½ cup milk
3 eggs
¼ cup peanut butter
2 tablespoons white sugar
½ teaspoon vanilla extract (optional)
¼ teaspoon ground cinnamon
1 tablespoon vegetable oil
4 slices bread
Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl.
Heat the oil in a griddle or frying pan over medium heat.
Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 4 to 4 minutes per side. Serve hot.
Yield: 2 servings.
½ cup milk
3 eggs
¼ cup peanut butter
2 tablespoons white sugar
½ teaspoon vanilla extract (optional)
¼ teaspoon ground cinnamon
1 tablespoon vegetable oil
4 slices bread
Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl.
Heat the oil in a griddle or frying pan over medium heat.
Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 4 to 4 minutes per side. Serve hot.
Yield: 2 servings.
SPICY GARLIC LIME CHICKEN
SPICY GARLIC LIME CHICKEN
“A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.”
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
1/8 teaspoon paprika
¼ teaspoon garlic powder
1/8 teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoon garlic powder
3 tablespoons lime juice
In a small bowl, mix together salt, black pepper, cayenne, paprika, ¼ teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breast.
Heat butter and olive oil in a large heavy skillet over medium heat. Sauté chicken until golden brown, about 6 minuets. Sprinkle with 2 teaspoons garlic powder and limejuice, Cook 5 minutes, stirring frequently to coat evenly with sauce.
Yield:
“A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.”
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
1/8 teaspoon paprika
¼ teaspoon garlic powder
1/8 teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoon garlic powder
3 tablespoons lime juice
In a small bowl, mix together salt, black pepper, cayenne, paprika, ¼ teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breast.
Heat butter and olive oil in a large heavy skillet over medium heat. Sauté chicken until golden brown, about 6 minuets. Sprinkle with 2 teaspoons garlic powder and limejuice, Cook 5 minutes, stirring frequently to coat evenly with sauce.
Yield:
Monday, August 16, 2010
SPINACH DIP I
SPINACH DIP I
“One of those classic recipes that meld dry soup mix with frozen spinach and sour cream/mayonnaise base.”
1 (10-oz.) package frozen chopped spinach, thawed and drained
1 (8-oz.) container sour cream
1 cup mayonnaise
1 (4-oz.) packet dry vegetable soup mix
In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Stir before serving.
Yield: 16 servings.
“One of those classic recipes that meld dry soup mix with frozen spinach and sour cream/mayonnaise base.”
1 (10-oz.) package frozen chopped spinach, thawed and drained
1 (8-oz.) container sour cream
1 cup mayonnaise
1 (4-oz.) packet dry vegetable soup mix
In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Stir before serving.
Yield: 16 servings.
Thursday, August 12, 2010
GREEN CHILI SWISS STEAK
GREEN CHILI SWISS STEAK
“Diabetic Recipe”
Vegetable oil cooking spray
1-1/2 lbs. boneless beef round steak trimmed of all fat
And cut into bite-size pieces
1 (14.5-oz.) can add chopped tomatoes with juice
1 (4.5-oz.) can chopped green chilies
¼ cup taco sauce
1 teaspoon no-salt chili powder
½ teaspoon ground cumin
¼ cup sliced green onions
Spray a 12-inch nonstick skillet with cooking spray and set over medium heat. Add beef and cook, stirring occasionally until browned on both sides.
Add tomatoes, chilies, taco sauce, chili powder, and cumin, and stir to mix. Reduce the heat to low, cover and simmer for 1-1/2 to 2 hours or until beef is tender, stirring and turning beef occasionally,
Stir in green onions.
Cover and cook an additional 8 to 10 minutes.
Yield: 6 servings.
“Diabetic Recipe”
Vegetable oil cooking spray
1-1/2 lbs. boneless beef round steak trimmed of all fat
And cut into bite-size pieces
1 (14.5-oz.) can add chopped tomatoes with juice
1 (4.5-oz.) can chopped green chilies
¼ cup taco sauce
1 teaspoon no-salt chili powder
½ teaspoon ground cumin
¼ cup sliced green onions
Spray a 12-inch nonstick skillet with cooking spray and set over medium heat. Add beef and cook, stirring occasionally until browned on both sides.
Add tomatoes, chilies, taco sauce, chili powder, and cumin, and stir to mix. Reduce the heat to low, cover and simmer for 1-1/2 to 2 hours or until beef is tender, stirring and turning beef occasionally,
Stir in green onions.
Cover and cook an additional 8 to 10 minutes.
Yield: 6 servings.
CHICKEN FETTUCCINI ALFREDO
CHICKEN FETTUCCINI ALFREDO
“Savory, sautéed chicken is cooked in a cheesy, creamy sauce with Roma tomatoes. The mixture is served atop a bed of fettuccini.”
6 skinless, boneless chicken breast halves cut into cubes
6 Tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 lb. fettuccini pasta
1 onion, diced
1 (8-oz,) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
¾ teaspoon white pepper
3 cups milk
1 cup half-and-half
¾ cup grated Parmesan cheese
8-oz. shredded Colby-Monterey Jack cheese
½ cup sour cream
In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic, and Italian seasoning cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Sauté onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in the chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Yield: 8 servings.
“Savory, sautéed chicken is cooked in a cheesy, creamy sauce with Roma tomatoes. The mixture is served atop a bed of fettuccini.”
6 skinless, boneless chicken breast halves cut into cubes
6 Tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 lb. fettuccini pasta
1 onion, diced
1 (8-oz,) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
¾ teaspoon white pepper
3 cups milk
1 cup half-and-half
¾ cup grated Parmesan cheese
8-oz. shredded Colby-Monterey Jack cheese
½ cup sour cream
In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic, and Italian seasoning cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Sauté onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in the chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Yield: 8 servings.
Tuesday, August 10, 2010
EASY PIE CRUST RECIPE
EASY PIE CRUST RECIPE
There is a special secret to making a great pie crust: cold ingredients. All of the ingredients listed below should be very cold before mixing them together. You can achieve this by storing them overnight in your refrigerator or just for several hours before using them.
Ingredients:
1 cup all-purpose flour
1/3 cup shortening
½ teaspoon salt
2 to 3 tablespoons water
Mix the flour and salt in a bowl. Slowly work in the shortening, cutting into the mixture until it looks like meal. Gradually sprinkle the water over the mixture, blending it into the dough until it holds together well. Let the dough stand for about 5 minutes and then roll into a circle, an inch larger than the size of the pie pan you are baking it in. If you are baking it in a 9-inch pie pan, roll out your dough into a 10-inch circle.
This recipe is for a single pie crust recipe. If you are making a double pie crust, then double the recipe.
For a single crust pie, loosely place the crust into the pie pan so that it drapes over the edges of the pan. Trim any excess crust hanging over the edge of the pan. You can create a nice finished look to the crust in a couple of ways. You can lightly press your finger all around the crust, along edges. Or you can lightly press your finger against the rim and then pinch the outside with your thumb and finger. This will give your pie a “fluted” look.
If you are baking anything other than a custard pie, brush some melted butter over the bottom of the crust. For custard pies, brush the bottom of the crust with a beaten egg white.
If you are making a double crust pie, after you have laid the first crust into the pie pan, place the filling inside. Drape the second crust over it. Trim away any excess crust and then seal the edges by pinching them together.
For ventilation (so the steam can escape while baking), cut three or four slits in the top crust or poke some holes in the crust with a fork.
Pie Crust Tools
The right tools can make all the difference in preparing a great pie crust. For example, it can be difficult to cut the shortening into the mix. A Pastry blender will make this easier. The curving tines work well with blending shortening into any type of dry mix.
Since the dough often ends up sticking to the surface you rolled the crust on, a pastry matt can alleviate that problem. Pasty mats are made of plastic and making lifting the dough off the mat much easier.
You can also use parchment or wax paper. Since wax paper tends to slip around on counters, you can make it adhere to the counter by sprinkling a few drops of water on the counter before placing the wax paper down.
Rolling the dough can also be tricky. By rubbing some of the flour on the rolling pin, you can help keep the dough from sticking to it. However, you can also find non-stick rolling pins that make the job easier (and less messy).
Stoneware evenly and consistently heats whatever is baking in it, A stoneware pie pan will ensure that you get the perfect crust. It will even brown the crust and keep it nice and flaky.
Glass pie plates also work great for baking pies. However, you should reduce the oven temperature by 25 degrees if using glass. Don’t use any shiny metal pans as they keep the crust from browning properly; instead, use a dull metal pie pan.
Pie Crust Tips
Shortening is not the only fat that can be used in baking a pie. Butter or lard also can be used, but the same secret exists for the perfect crust---cold ingredients. When blending the butter into the mix, first cut into small pieces. You can also freeze the butter and then grate it into the nix with a cheese grater.
All-purpose flour is not the only flour that can be used in making your dough, either. Unbleached, cake or pastry flour can be used instead, which creates a tender pie crust. You can make your own pastry flour by putting one tablespoon of cornstarch in the bottom of a measuring cup for every one cup of all-purpose flour you measure.
You can also create a more tender crust by refrigerating the pie dough overnight or for several hours before baking.
Cooling is another important step in baking a great pie. Wire racks are best for cooling pies as they allow air to circulate. This prevents the pie from becoming soggy.
Apple Pie Recipe
So now that you have the perfect crust, how about a tasty pie recipe? Apple pie is an all-time American classic. For basic apple pie filling, you will need the following ingredients:
About 5 to 6 cups of any variety of apple you like, cut into thin slices.
1 tablespoon lemon juice
½ cup sugar
¼ cup brown sugar
!/4 cup melted butter
3 tablespoons flour
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
In a large bowl, toss the apple slices with lemon juice, coating the apple slices well. Add the rest of the ingredients to the bowl, mixing until well blended. Now you have the perfect apple pie filling for your perfect pie.
You can also make a crumb topping instead of a crust for your apple pie. For a simple crumb topping, mix one cup of sugar and ¾ cups of flour with 1/3 cup of melted butter. Sprinkle the crumb topping all over the filling. For an even better taste, drizzle some caramel all over the crumb topping.
There is a special secret to making a great pie crust: cold ingredients. All of the ingredients listed below should be very cold before mixing them together. You can achieve this by storing them overnight in your refrigerator or just for several hours before using them.
Ingredients:
1 cup all-purpose flour
1/3 cup shortening
½ teaspoon salt
2 to 3 tablespoons water
Mix the flour and salt in a bowl. Slowly work in the shortening, cutting into the mixture until it looks like meal. Gradually sprinkle the water over the mixture, blending it into the dough until it holds together well. Let the dough stand for about 5 minutes and then roll into a circle, an inch larger than the size of the pie pan you are baking it in. If you are baking it in a 9-inch pie pan, roll out your dough into a 10-inch circle.
This recipe is for a single pie crust recipe. If you are making a double pie crust, then double the recipe.
For a single crust pie, loosely place the crust into the pie pan so that it drapes over the edges of the pan. Trim any excess crust hanging over the edge of the pan. You can create a nice finished look to the crust in a couple of ways. You can lightly press your finger all around the crust, along edges. Or you can lightly press your finger against the rim and then pinch the outside with your thumb and finger. This will give your pie a “fluted” look.
If you are baking anything other than a custard pie, brush some melted butter over the bottom of the crust. For custard pies, brush the bottom of the crust with a beaten egg white.
If you are making a double crust pie, after you have laid the first crust into the pie pan, place the filling inside. Drape the second crust over it. Trim away any excess crust and then seal the edges by pinching them together.
For ventilation (so the steam can escape while baking), cut three or four slits in the top crust or poke some holes in the crust with a fork.
Pie Crust Tools
The right tools can make all the difference in preparing a great pie crust. For example, it can be difficult to cut the shortening into the mix. A Pastry blender will make this easier. The curving tines work well with blending shortening into any type of dry mix.
Since the dough often ends up sticking to the surface you rolled the crust on, a pastry matt can alleviate that problem. Pasty mats are made of plastic and making lifting the dough off the mat much easier.
You can also use parchment or wax paper. Since wax paper tends to slip around on counters, you can make it adhere to the counter by sprinkling a few drops of water on the counter before placing the wax paper down.
Rolling the dough can also be tricky. By rubbing some of the flour on the rolling pin, you can help keep the dough from sticking to it. However, you can also find non-stick rolling pins that make the job easier (and less messy).
Stoneware evenly and consistently heats whatever is baking in it, A stoneware pie pan will ensure that you get the perfect crust. It will even brown the crust and keep it nice and flaky.
Glass pie plates also work great for baking pies. However, you should reduce the oven temperature by 25 degrees if using glass. Don’t use any shiny metal pans as they keep the crust from browning properly; instead, use a dull metal pie pan.
Pie Crust Tips
Shortening is not the only fat that can be used in baking a pie. Butter or lard also can be used, but the same secret exists for the perfect crust---cold ingredients. When blending the butter into the mix, first cut into small pieces. You can also freeze the butter and then grate it into the nix with a cheese grater.
All-purpose flour is not the only flour that can be used in making your dough, either. Unbleached, cake or pastry flour can be used instead, which creates a tender pie crust. You can make your own pastry flour by putting one tablespoon of cornstarch in the bottom of a measuring cup for every one cup of all-purpose flour you measure.
You can also create a more tender crust by refrigerating the pie dough overnight or for several hours before baking.
Cooling is another important step in baking a great pie. Wire racks are best for cooling pies as they allow air to circulate. This prevents the pie from becoming soggy.
Apple Pie Recipe
So now that you have the perfect crust, how about a tasty pie recipe? Apple pie is an all-time American classic. For basic apple pie filling, you will need the following ingredients:
About 5 to 6 cups of any variety of apple you like, cut into thin slices.
1 tablespoon lemon juice
½ cup sugar
¼ cup brown sugar
!/4 cup melted butter
3 tablespoons flour
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
In a large bowl, toss the apple slices with lemon juice, coating the apple slices well. Add the rest of the ingredients to the bowl, mixing until well blended. Now you have the perfect apple pie filling for your perfect pie.
You can also make a crumb topping instead of a crust for your apple pie. For a simple crumb topping, mix one cup of sugar and ¾ cups of flour with 1/3 cup of melted butter. Sprinkle the crumb topping all over the filling. For an even better taste, drizzle some caramel all over the crumb topping.
Monday, August 9, 2010
CRUNCHY MASHED POTATOES
CRUNCHY MASHED POTATOES
3 cups chicken broth
1 cup 2% milk
1 garlic clove, minced
¼ tsp. pepper
3 cups mashed potato flakes
¼ cup sour cream
1-1/2 cups Cheddar french-fried onions
¼ cup grated Parmesan
In a large saucepan, bring broth to a boil. Remove from heat. Add the milk, garlic and pepper. Whisk in potato flakes and sour cream until smooth.
Spoon potato mixture into a greased 9-inch square-baking pan. Sprinkle with onions and cheese. Broil 4-6-inches from heat for 20-30 seconds or until golden brown.
Yield: 5 servings.
3 cups chicken broth
1 cup 2% milk
1 garlic clove, minced
¼ tsp. pepper
3 cups mashed potato flakes
¼ cup sour cream
1-1/2 cups Cheddar french-fried onions
¼ cup grated Parmesan
In a large saucepan, bring broth to a boil. Remove from heat. Add the milk, garlic and pepper. Whisk in potato flakes and sour cream until smooth.
Spoon potato mixture into a greased 9-inch square-baking pan. Sprinkle with onions and cheese. Broil 4-6-inches from heat for 20-30 seconds or until golden brown.
Yield: 5 servings.
Sunday, August 8, 2010
PIMIENTO CHEESE SALAD SPREAD
PIMIENTO CHEESE SALAD SPREAD
½ lb. longhorn cheese, grated
4-6 small cans of whole pimientos
6 to 8 hard-boiled eggs
1 tablespoon grated onion
mayonnaise or salad dressing
salt and pepper to taste
Mash pimientos and eggs with a fork and add to cheese. Add onion. Mix with mayonnaise or salad dressing, salt and pepper to taste. May be stored in a jar in refrigerator. Makes about 1-quart.
½ lb. longhorn cheese, grated
4-6 small cans of whole pimientos
6 to 8 hard-boiled eggs
1 tablespoon grated onion
mayonnaise or salad dressing
salt and pepper to taste
Mash pimientos and eggs with a fork and add to cheese. Add onion. Mix with mayonnaise or salad dressing, salt and pepper to taste. May be stored in a jar in refrigerator. Makes about 1-quart.
THREE-BEAN TACO CHILI
THREE-BEAN TACO CHILI
2 lbs. ground beef
2 cups water
1 can (16-oz.) refried beans
1 can (16-oz,) kidney beans, rinsed and drained
1 can (15.1/2-oz.) chili beans, undrained
1 can (14-1/4-oz.) whole kernel corn, drained
1 Can (14-1/2-oz.) stewed tomatoes
1 can (8-oz.) tomato sauce
1 cup chunky salsa
1 envelope, taco seasoning
1 can (2-1/4-oz.) sliced ripe olives, drained
1 cup (4-oz.) shredded Cheddar cheese
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, refried beans, kidney beans, chili beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes. Sprinkle with cheese.
Yield: 9 servings.
2 lbs. ground beef
2 cups water
1 can (16-oz.) refried beans
1 can (16-oz,) kidney beans, rinsed and drained
1 can (15.1/2-oz.) chili beans, undrained
1 can (14-1/4-oz.) whole kernel corn, drained
1 Can (14-1/2-oz.) stewed tomatoes
1 can (8-oz.) tomato sauce
1 cup chunky salsa
1 envelope, taco seasoning
1 can (2-1/4-oz.) sliced ripe olives, drained
1 cup (4-oz.) shredded Cheddar cheese
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, refried beans, kidney beans, chili beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes. Sprinkle with cheese.
Yield: 9 servings.
Saturday, August 7, 2010
ZIPPY PEACH SPREAD
ZIPPY PEACH SPREAD
1 pkg. (8-oz.) cream cheese
2/3 cup peach preserve
1-1/2 teaspoon prepared horseradish
1-1/2 teaspoon ground mustard
¼ teaspoon white pepper
Place cream cheese on a serving plate. In a small bowl, combine the preserves, horseradish, mustard and pepper; pour over cream cheese. Serve with crackers.
Yield: 10 servings.
1 pkg. (8-oz.) cream cheese
2/3 cup peach preserve
1-1/2 teaspoon prepared horseradish
1-1/2 teaspoon ground mustard
¼ teaspoon white pepper
Place cream cheese on a serving plate. In a small bowl, combine the preserves, horseradish, mustard and pepper; pour over cream cheese. Serve with crackers.
Yield: 10 servings.
SLOW COOKER ISLAND BEEF
SLOW COOKER ISLAND BEEF
“Sweet and sour beef with pineapple, red and green bell peppers, and fresh tomatoes is easy to make in the slow cooker.”
1 (20-oz.) can unsweetened pineapple chunks in juice, undrained
2-1/2 lbs. cubed beef stew meat
2 large onions cut into wedges
½ cup beef broth
3 tablespoons red wine vinegar
2 garlic cloves, crushed
¾ teaspoon seasoned salt
¾ teaspoon paprika
¼ teaspoon ground black pepper
1 green bell pepper, diced
1 red bell pepper, diced
3 tablespoons brown sugar
1-1/2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 large tomatoes cut into wedges
Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onion, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on LOW until the beef is tender, 6 to 6-1/2 hours.
Increase the setting to HIGH and stir in green and red bell peppers, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.
Yield: 6 servings.
“Sweet and sour beef with pineapple, red and green bell peppers, and fresh tomatoes is easy to make in the slow cooker.”
1 (20-oz.) can unsweetened pineapple chunks in juice, undrained
2-1/2 lbs. cubed beef stew meat
2 large onions cut into wedges
½ cup beef broth
3 tablespoons red wine vinegar
2 garlic cloves, crushed
¾ teaspoon seasoned salt
¾ teaspoon paprika
¼ teaspoon ground black pepper
1 green bell pepper, diced
1 red bell pepper, diced
3 tablespoons brown sugar
1-1/2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 large tomatoes cut into wedges
Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onion, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on LOW until the beef is tender, 6 to 6-1/2 hours.
Increase the setting to HIGH and stir in green and red bell peppers, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.
Yield: 6 servings.
Friday, August 6, 2010
CHEESE GRITS
CHEESE GRITS
1-1/2 cup quick grits
1 lb. sharp cheese, grated
¼ cup margarine
4 slightly beaten eggs
1 teaspoon dry mustard
Worcestershire sauce and cayenne pepper to taste
3 to 4 jalapenos (canned) peppers, seeded, and chopped (optional)
Preheat oven to 350^. Cook grits according to directions on package. Add margarine; stir in eggs, cheese and seasoning. Pour in shallow 2-quart baking dish and bake for about 30 minutes.
Yield: 8-12 servings.
1-1/2 cup quick grits
1 lb. sharp cheese, grated
¼ cup margarine
4 slightly beaten eggs
1 teaspoon dry mustard
Worcestershire sauce and cayenne pepper to taste
3 to 4 jalapenos (canned) peppers, seeded, and chopped (optional)
Preheat oven to 350^. Cook grits according to directions on package. Add margarine; stir in eggs, cheese and seasoning. Pour in shallow 2-quart baking dish and bake for about 30 minutes.
Yield: 8-12 servings.
SHRIMP & CRABMEAT LOAF
SHRIMP & CRABMEAT LOAF
1 (6-oz.) can small shrimp, drained
1 (6-oz.) can crabmeat, drained and flaked
½ cup mayonnaise
¼ cup thinly sliced green onions
¼ cup diced celery
1 (8-oz.) package shredded mozzarella cheese
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (1 pound) loaf French bread, halved horizontally
In a bowl, combine well the shrimp, crab, mayonnaise, green onion, celery, salt, and pepper.
Spread the shrimp mixture on the bottom half of bread and replace the top half. Cut into 8 pieces and serve immediately or refrigerate whole and cut into 8 pieces when ready to serve.
Heating instructions: Preheat oven to 400^. Wrap the loaf in a large piece of aluminum foil. Bake for 20 minutes or until heated through. Cut into 8 pieces.
Yield: 8 servings.
1 (6-oz.) can small shrimp, drained
1 (6-oz.) can crabmeat, drained and flaked
½ cup mayonnaise
¼ cup thinly sliced green onions
¼ cup diced celery
1 (8-oz.) package shredded mozzarella cheese
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (1 pound) loaf French bread, halved horizontally
In a bowl, combine well the shrimp, crab, mayonnaise, green onion, celery, salt, and pepper.
Spread the shrimp mixture on the bottom half of bread and replace the top half. Cut into 8 pieces and serve immediately or refrigerate whole and cut into 8 pieces when ready to serve.
Heating instructions: Preheat oven to 400^. Wrap the loaf in a large piece of aluminum foil. Bake for 20 minutes or until heated through. Cut into 8 pieces.
Yield: 8 servings.
MOM’S MUFFINS
MOM’S MUFFINS
2 cups all-purpose flour
2 tablespoons plus 1 teaspoon sugar
4 teaspoons baking powder1 teaspoon salt
2 eggs, beaten
¾ cup milk
¼ cup vegetable oil
In a mixing bowl, combine the flour, sugar, baking powder and salt. Make a well i9n the center. Combine eggs, milk and oil. Pour into well and mix just until dry ingredients are moistened (do not overmix) Spoon in to muffin cups. Bake at 400^ for 20 to 25 minutes or until golden brown.
Yield: 1 dozen.
If cooking for two: freeze baked muffins in freezer bags, thaw and reheat as needed.
2 cups all-purpose flour
2 tablespoons plus 1 teaspoon sugar
4 teaspoons baking powder1 teaspoon salt
2 eggs, beaten
¾ cup milk
¼ cup vegetable oil
In a mixing bowl, combine the flour, sugar, baking powder and salt. Make a well i9n the center. Combine eggs, milk and oil. Pour into well and mix just until dry ingredients are moistened (do not overmix) Spoon in to muffin cups. Bake at 400^ for 20 to 25 minutes or until golden brown.
Yield: 1 dozen.
If cooking for two: freeze baked muffins in freezer bags, thaw and reheat as needed.
GARLIC-MUSHROOM APPETIZER
GARLIC-MUSHROOM APPETIZER
1 cup chopped onion
½ cup vegetable oil or olive oil
2 tablespoons butter or margarine
2 pounds fresh mushrooms, sliced
1 can (28-oz.) crushed tomatoes in puree, undrained
1 teaspoon salt
¼ teaspoon pepper
½ cup cider vinegar or red wine vinegar
1 bunch fresh parsley, finely chopped (about 1-1/2 cups)
3 garlic cloves, minced
Sliced French bread
In a saucepan, sauté the onion in oil or butter until transparent.
Add the mushrooms, cook for 2 minutes. Add the tomatoes, salt and pepper; cover and simmer 20-30 minutes.
Add the vinegar, parsley and garlic; mix well. Cover and simmer for 10 minutes.
Chill several hours or overnight. To serve, spoon onto slices of French bread.
Yield: 12 to 16 servings.
1 cup chopped onion
½ cup vegetable oil or olive oil
2 tablespoons butter or margarine
2 pounds fresh mushrooms, sliced
1 can (28-oz.) crushed tomatoes in puree, undrained
1 teaspoon salt
¼ teaspoon pepper
½ cup cider vinegar or red wine vinegar
1 bunch fresh parsley, finely chopped (about 1-1/2 cups)
3 garlic cloves, minced
Sliced French bread
In a saucepan, sauté the onion in oil or butter until transparent.
Add the mushrooms, cook for 2 minutes. Add the tomatoes, salt and pepper; cover and simmer 20-30 minutes.
Add the vinegar, parsley and garlic; mix well. Cover and simmer for 10 minutes.
Chill several hours or overnight. To serve, spoon onto slices of French bread.
Yield: 12 to 16 servings.
GERMAN CHEESECAKE
GERMAN CHEESECAKE
“An old-fashion recipe that has cottage cheese in it.”
½ cup graham cracker crumbs
2 cups cottage cheese
2 (8-oz.) package cream cheese, softened
1 cup sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼-cup all-purpose flour
2 cups sour cream
Sprinkle the crumbs over the bottom and up the sides of a greased 10-inch springform pan. In a blender or food processor, puree cottage cheese; set aside. In a mixing bowl, beat cream cheese and sugar.
Add eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla, flour, sour cream and pureed cottage cheese. Pour into pan. Bake at 325^ for 60-70 minutes. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan; cool one hour longer. Refrigerate overnight. Slice with a wet knife.
Yield: 16 servings.
“An old-fashion recipe that has cottage cheese in it.”
½ cup graham cracker crumbs
2 cups cottage cheese
2 (8-oz.) package cream cheese, softened
1 cup sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼-cup all-purpose flour
2 cups sour cream
Sprinkle the crumbs over the bottom and up the sides of a greased 10-inch springform pan. In a blender or food processor, puree cottage cheese; set aside. In a mixing bowl, beat cream cheese and sugar.
Add eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla, flour, sour cream and pureed cottage cheese. Pour into pan. Bake at 325^ for 60-70 minutes. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan; cool one hour longer. Refrigerate overnight. Slice with a wet knife.
Yield: 16 servings.
CANTONESE DINNER
CANTONESE DINNER
“Put your slow cooker to good use for this tender and tangy, sweet and sour pork simmer. Sautéed strips of pork mingle with the flavors of tomato, brown sugar, vinegar and Worcestershire sauce.”
2 pounds pork steak cut into strips
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (4.5-oz.) can mushrooms, drained
1 (8-oz.) can tomato sauce
3 tabl4espoons brown sugar
1-1/2 teaspoons distilled white vinegar
1-1/2 teaspoons salt
2 tablespoons Worcester sauce
In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat.
Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on HIGH for 4 hours or on LOW for 6 to 8 hours.
Yield: 5 servings.
“Put your slow cooker to good use for this tender and tangy, sweet and sour pork simmer. Sautéed strips of pork mingle with the flavors of tomato, brown sugar, vinegar and Worcestershire sauce.”
2 pounds pork steak cut into strips
2 tablespoons vegetable oil
1 onion, thinly sliced
1 (4.5-oz.) can mushrooms, drained
1 (8-oz.) can tomato sauce
3 tabl4espoons brown sugar
1-1/2 teaspoons distilled white vinegar
1-1/2 teaspoons salt
2 tablespoons Worcester sauce
In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat.
Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on HIGH for 4 hours or on LOW for 6 to 8 hours.
Yield: 5 servings.
SAVE-A-PENNY CASSEROLE
SAVE-A-PENNY CASSEROLE
1 pound ground beef
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (14-3/4-oz.) spaghetti in tomato-cheese sauce
1 can (15 to 16-oz.) mixed vegetables, drained
1 cup (4-oz.) shredded cheddar cheese, optional
In a skillet, brown beef; drain. Stir in the soup, spaghetti and vegetables. Transfer to an ungreased 11-x-7-x-2-inch baking dish. Bake, uncovered, at 350^ for 30 minutes or until heated through. If desired, sprinkle with cheese and let stand a few minutes until melted.
Yield: 4-6 servings
1 pound ground beef
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (14-3/4-oz.) spaghetti in tomato-cheese sauce
1 can (15 to 16-oz.) mixed vegetables, drained
1 cup (4-oz.) shredded cheddar cheese, optional
In a skillet, brown beef; drain. Stir in the soup, spaghetti and vegetables. Transfer to an ungreased 11-x-7-x-2-inch baking dish. Bake, uncovered, at 350^ for 30 minutes or until heated through. If desired, sprinkle with cheese and let stand a few minutes until melted.
Yield: 4-6 servings
SLOW COOKER BARBECUE RIBS
SLOW COOKER BARBECUE RIBS
“An easy and delicious way to prepare tender barbecued ribs without the barbecue!”
4-lbs. pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
½ cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
Preheat oven to 400^
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place rib in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on LOW 6-8 hours, or until ribs are tender.
Yield: 8 servings.
“An easy and delicious way to prepare tender barbecued ribs without the barbecue!”
4-lbs. pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
½ cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
Preheat oven to 400^
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place rib in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on LOW 6-8 hours, or until ribs are tender.
Yield: 8 servings.
SLOW COOKER BARBECUE BEEF SANDWICHES
SLOW COOKER BARBECUE BEEF SANDWICHES
3 lbs. beef boneless chuck roast
1 cup barbecue sauce
½ cup peach or apricot preserves
1/3 cup chopped green bell pepper
1 Tbsp. Dijon mustard
2 5tsp. packed brown sugar
1 small onion, sliced
12 Kaiser or hamburger buns split
1.Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4-5 quart slow cooker
2. Mix remaining ingredients except buns; pour over beef. Cover and cook on LOW heat setting 7-8 hours or until beef is tender.
3. Remove beef to cutting board. Cut into thin slices; return to slow cooker.
4. Cover and cook on LOW setting 20-30 minutes longer or until beef is hot. Fill buns with beef mixture.
Yield: 12 servings.
3 lbs. beef boneless chuck roast
1 cup barbecue sauce
½ cup peach or apricot preserves
1/3 cup chopped green bell pepper
1 Tbsp. Dijon mustard
2 5tsp. packed brown sugar
1 small onion, sliced
12 Kaiser or hamburger buns split
1.Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4-5 quart slow cooker
2. Mix remaining ingredients except buns; pour over beef. Cover and cook on LOW heat setting 7-8 hours or until beef is tender.
3. Remove beef to cutting board. Cut into thin slices; return to slow cooker.
4. Cover and cook on LOW setting 20-30 minutes longer or until beef is hot. Fill buns with beef mixture.
Yield: 12 servings.
SOUTHWEST SALAD
SOUTHWEST SALAD
SALAD:
Bagged lettuce, preferably hearts of romaine
2 roma tomatoes, chopped
¾ cup sharp Cheddar cheese, grated
¾ cup corn
¾ cup tortilla chips, crushed
DRESSING:
1 cup ranch dressing, from bottle
¼ cup salsa
¼ teaspoon chili powder
¼ teaspoon cumin
DIRECTIONS:
Mix all salad ingredients together.
Mix all dressing ingredients together in a cup or small bow.
Toss with dressing or serve on the side .If preparing ahead of time, wait to add chips so they stay crisp.
Yield:4-6 servings.
SALAD:
Bagged lettuce, preferably hearts of romaine
2 roma tomatoes, chopped
¾ cup sharp Cheddar cheese, grated
¾ cup corn
¾ cup tortilla chips, crushed
DRESSING:
1 cup ranch dressing, from bottle
¼ cup salsa
¼ teaspoon chili powder
¼ teaspoon cumin
DIRECTIONS:
Mix all salad ingredients together.
Mix all dressing ingredients together in a cup or small bow.
Toss with dressing or serve on the side .If preparing ahead of time, wait to add chips so they stay crisp.
Yield:4-6 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.
CHICKEN FAJITA SOUP
CHICKEN FAJITA SOUP
“This easy recipe combines chicken, fajita seasoning and salsa to sautéed onion and green pepper to create a delicious spicy soup.”
1 large chicken breast
5 cups water
1 medium onion, sliced
1 green pepper, sliced
1 envelope fajita mix
1 cup salsa
Garnish with your choice of chunks of avocado, cilantro, and sharp Cheddar cheese, chopped tomatoes or tortilla chips as a garnish
In a soup pot, cut up one large chicken breast into cubes and place into5 cups boiling water. Add ¼ to ½ an envelope of fajita mix to pot (according to taste) Slice up one medium onion and one green pepper and add half of each to soup. While the soup is cooking for about 15 to 20 minutes take other half of onion and pepper and sauté in small amount of olive oil in frying pan, until almost soft. Add some or all of the remaining fajita seasoning to pan (according to desired spiciness) and sauté until slightly black on edges. Add to the soup for the last few minutes of cooking along with the cup of salsa. To serve, add chunks of avocado and tomato, grated cheese, cilantro or tortilla chips as a garnish.
Yield: 2 servings.
“This easy recipe combines chicken, fajita seasoning and salsa to sautéed onion and green pepper to create a delicious spicy soup.”
1 large chicken breast
5 cups water
1 medium onion, sliced
1 green pepper, sliced
1 envelope fajita mix
1 cup salsa
Garnish with your choice of chunks of avocado, cilantro, and sharp Cheddar cheese, chopped tomatoes or tortilla chips as a garnish
In a soup pot, cut up one large chicken breast into cubes and place into5 cups boiling water. Add ¼ to ½ an envelope of fajita mix to pot (according to taste) Slice up one medium onion and one green pepper and add half of each to soup. While the soup is cooking for about 15 to 20 minutes take other half of onion and pepper and sauté in small amount of olive oil in frying pan, until almost soft. Add some or all of the remaining fajita seasoning to pan (according to desired spiciness) and sauté until slightly black on edges. Add to the soup for the last few minutes of cooking along with the cup of salsa. To serve, add chunks of avocado and tomato, grated cheese, cilantro or tortilla chips as a garnish.
Yield: 2 servings.
OKRA & TOMATO STEW
OKRA & TOMATO STEW
1/3 cup vegetable oil
1-1/2 lbs. fresh or thawed frozen okra, patted dry
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
5 large garlic cloves, minced
½ cup coarsely chopped cilantro leaves
One (28-oz.) can peeled Italian tomatoes, chopped, juice reserved
Salt and freshly ground pepper
In a large skillet, heat the vegetable oil until shimmering. Add the okra and cook over moderate heat, stirring until bright green and crisp-tender, about 4 minutes. Transfer okra to a plate with a slotted spoon; discard the oil.
Add the olive oil to the skillet and heat until shimmering. Add the onion and cook over moderate heat until softened and golden, about 8 minutes. Add the garlic and cilantro and cook until fragrant, about 1 minute. Add the tomatoes and their juices and bring to a simmer, then cook until slightly thickened, about 3 minutes.
Return the okra to the skillet and season with salt and pepper. Cover and simmer over low heat until the okra is tender and the sauce is thickened, about 20 minutes. Serve warm or at room temperature.
1/3 cup vegetable oil
1-1/2 lbs. fresh or thawed frozen okra, patted dry
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
5 large garlic cloves, minced
½ cup coarsely chopped cilantro leaves
One (28-oz.) can peeled Italian tomatoes, chopped, juice reserved
Salt and freshly ground pepper
In a large skillet, heat the vegetable oil until shimmering. Add the okra and cook over moderate heat, stirring until bright green and crisp-tender, about 4 minutes. Transfer okra to a plate with a slotted spoon; discard the oil.
Add the olive oil to the skillet and heat until shimmering. Add the onion and cook over moderate heat until softened and golden, about 8 minutes. Add the garlic and cilantro and cook until fragrant, about 1 minute. Add the tomatoes and their juices and bring to a simmer, then cook until slightly thickened, about 3 minutes.
Return the okra to the skillet and season with salt and pepper. Cover and simmer over low heat until the okra is tender and the sauce is thickened, about 20 minutes. Serve warm or at room temperature.
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