CREAMED CABBAGE
“Cabbage, bacon, and sour cream make a delicious creamy, savory side dish.”
4 slices bacon
¼ cup butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 large head cabbage, cored and shredded
½ cup sour cream
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly brown, about 10 minutes. Remove the bacon slices to cool.
Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage and cook, stirring occasionally, over the medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.
Yield: 6 servings.
Thursday, September 30, 2010
ARTICHOKE and TOMATO CHICKEN
ARTICHOKE and TOMATO CHICKEN
¼ cup olive oil
4 fresh tomatoes, diced
2 tablespoons chopped fresh basil
2 tablespoons fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8-oz.) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves, pounded to ¼-inch thickness
2 cups marinara sauce
Heat oil in skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat, transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350^. Lay out the pounded breast and spoon filling onto center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2-quart baking dish, cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through.
Yield: 6 servings.
¼ cup olive oil
4 fresh tomatoes, diced
2 tablespoons chopped fresh basil
2 tablespoons fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8-oz.) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves, pounded to ¼-inch thickness
2 cups marinara sauce
Heat oil in skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat, transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350^. Lay out the pounded breast and spoon filling onto center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2-quart baking dish, cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through.
Yield: 6 servings.
Tuesday, September 28, 2010
COWBOY MASHED POTATOES
COWBOY MASHED POTATOES
“Quick, easy and delicious mashed potatoes with corn and carrots.”
1 lb. red potatoes
1 lb. Yukon gold (yellow)
1 fresh jalapeno pepper, sliced
12 oz. baby carrots
4 cloves garlic
1 (10-oz,) package frozen white corn, thawed
¼ cup butter
½ cup shredded Cheddar cheese
salt and pepper to taste
Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15-20 minutes, or until potatoes are tender. Drain water from pot.
Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached their desired consistency. Mix in cheese, salt, and pepper. Serve hot.
Yield: 10 servings.
“Quick, easy and delicious mashed potatoes with corn and carrots.”
1 lb. red potatoes
1 lb. Yukon gold (yellow)
1 fresh jalapeno pepper, sliced
12 oz. baby carrots
4 cloves garlic
1 (10-oz,) package frozen white corn, thawed
¼ cup butter
½ cup shredded Cheddar cheese
salt and pepper to taste
Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15-20 minutes, or until potatoes are tender. Drain water from pot.
Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached their desired consistency. Mix in cheese, salt, and pepper. Serve hot.
Yield: 10 servings.
Monday, September 27, 2010
DONUT MUFFINS
DONUT MUFFINS
“Little nutmeg-scented Mimi muffins are rolled in cinnamon sugar to make a treat that taste like a donut and is fast to whip up.”
½ cup white sugar
¼ cup margarine, melted
¾ teaspoon ground nutmeg
½ cup milk
1 teaspoon baking powder 1 cup all-purpose flour
¼ cup margarine, melted
½ cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 375^. Grease 24 mini-muffin cups.
Mix ½ cup sugar, ¼ cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in baking powder and flour until just combined. Fill the mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place ¼ cup of melted margarine in a bowl. In a separate bowl, mix together ½ cup sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Yield: 24 servings.
“Little nutmeg-scented Mimi muffins are rolled in cinnamon sugar to make a treat that taste like a donut and is fast to whip up.”
½ cup white sugar
¼ cup margarine, melted
¾ teaspoon ground nutmeg
½ cup milk
1 teaspoon baking powder 1 cup all-purpose flour
¼ cup margarine, melted
½ cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 375^. Grease 24 mini-muffin cups.
Mix ½ cup sugar, ¼ cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in baking powder and flour until just combined. Fill the mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place ¼ cup of melted margarine in a bowl. In a separate bowl, mix together ½ cup sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Yield: 24 servings.
SPICY BAKED FETA (FETA PSITI)
SPICY BAKED FETA (FETA PSITI)
“This is such an easy appetizer that never fails to impress! People are familiar with feta, but this traditional Greek way of preparing is not well known. The salty/sour taste of the feta offsets the heat of the chili flakes – so don’t be afraid to load them on!”
1 (8-oz.) slice feta cheese
2 teaspoons olive oil
2 tablespoons crushed red pepper flakes, or as needed
1 pinch oregano
Preheat oven to 300 degrees.
Place the feta in an ovenproof baking dish. Drizzle with olive oil. Cover liberally with pepper flakes, and sprinkle with oregano.
Bake, uncovered, in the preheated oven until feta is soft, about 10 minutes.
Yield: 4 servings.
“This is such an easy appetizer that never fails to impress! People are familiar with feta, but this traditional Greek way of preparing is not well known. The salty/sour taste of the feta offsets the heat of the chili flakes – so don’t be afraid to load them on!”
1 (8-oz.) slice feta cheese
2 teaspoons olive oil
2 tablespoons crushed red pepper flakes, or as needed
1 pinch oregano
Preheat oven to 300 degrees.
Place the feta in an ovenproof baking dish. Drizzle with olive oil. Cover liberally with pepper flakes, and sprinkle with oregano.
Bake, uncovered, in the preheated oven until feta is soft, about 10 minutes.
Yield: 4 servings.
BAZLAMA – TURKISH FLAT BREAD
BAZLAMA – TURKISH FLAT BREAD
“This simple flatbread gets its tang from yogurt. Its best served warm.”
1 (.25-oz.) package active dry yeast
1 tablespoon white sugar
1 tablespoon salt
1-1/2 cups warm water (110 degrees F/45 degrees C)
½ cup Greek-style yogurt
4 cups all-purpose flour
Dissolve the yeast, sugar and salt in warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you’re making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.
Yield: 4 servings.
“This simple flatbread gets its tang from yogurt. Its best served warm.”
1 (.25-oz.) package active dry yeast
1 tablespoon white sugar
1 tablespoon salt
1-1/2 cups warm water (110 degrees F/45 degrees C)
½ cup Greek-style yogurt
4 cups all-purpose flour
Dissolve the yeast, sugar and salt in warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you’re making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.
Yield: 4 servings.
Sunday, September 26, 2010
HEARTY HOT or COLD ROASTED TOMATO SOUP
HEARTY HOT or COLD ROASTED TOMATO SOUP
2 lbs. Roma tomatoes. quartered
3 tablespoons olive oil
4 cloves garlic
1 quart chicken broth
¼ cup chopped fresh basil
½ tablespoon balsamic vinegar
salt to taste
ground black pepper to taste
Place the tomato halves; cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375^ for 1 hour.
Strip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stack, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
Yield: 4 servings.
2 lbs. Roma tomatoes. quartered
3 tablespoons olive oil
4 cloves garlic
1 quart chicken broth
¼ cup chopped fresh basil
½ tablespoon balsamic vinegar
salt to taste
ground black pepper to taste
Place the tomato halves; cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375^ for 1 hour.
Strip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stack, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
Yield: 4 servings.
ANCHOVY-CHEESE TOAST
ANCHOVY-CHEESE TOAST
(Sardellen-Kase auf toast)
4 slices white bread, toasted
6 tablespoons grated Parmesan cheese
12 anchovy filets, lightly rinsed in water and drained on a paper towel
capers
minced parsley
lemon juice
butter, slightly softened
Heat oven to 425^. Cut crust off of toasted bread slices. Arrange in a shallow buttered baking dish. Sprinkle with a layer of cheese on each slice of toast. Place 3 anchovy filets on each slice and sprinkle with a few capers, a little minced parsley and a few drops of lemon juice. Dot with butter. Sprinkle with a top layer of Parmesan cheese. Bake in upper third of oven 10 to 15 minutes, or until cheese is bubbly and light golden brown on top. If topping seems dry, or does not brown as it bakes, brush a little melted butter over each slice and continue baking. To serve this canapés with cocktails, cut each slice of toast in quarters after it has baked.
Yield: 4 servings.
(Sardellen-Kase auf toast)
4 slices white bread, toasted
6 tablespoons grated Parmesan cheese
12 anchovy filets, lightly rinsed in water and drained on a paper towel
capers
minced parsley
lemon juice
butter, slightly softened
Heat oven to 425^. Cut crust off of toasted bread slices. Arrange in a shallow buttered baking dish. Sprinkle with a layer of cheese on each slice of toast. Place 3 anchovy filets on each slice and sprinkle with a few capers, a little minced parsley and a few drops of lemon juice. Dot with butter. Sprinkle with a top layer of Parmesan cheese. Bake in upper third of oven 10 to 15 minutes, or until cheese is bubbly and light golden brown on top. If topping seems dry, or does not brown as it bakes, brush a little melted butter over each slice and continue baking. To serve this canapés with cocktails, cut each slice of toast in quarters after it has baked.
Yield: 4 servings.
Friday, September 24, 2010
STUFFED SOLE with IMITATION CRAB
STUFFED SOLE with IMITATION CRAB
6-oz. i8nmitation crabmeat, flaked
1/3 cup diced red pepper
1/3 cup diced celery
1/3 cup shredded mozzarella cheese
2 tablespoons creamy salad dressing (such as Miracle Whip)
1 tablespoon dried minced onion
¾ teaspoon dried parsley
1 pinch cayenne pepper
salt and black pepper to taste
4 (4-oz.) sole fillets
¼ cup bread crumbs
Preheat an oven to 450^.
Place the imitation crabmeat, bell pepper, celery, and mozzarella cheese into a mixing bowl. Gently stir in the creamy salad dressing, dried onion, parsley, and cayenne pepper. Season to taste with salt and pepper. Place a sole fillet onto your work surface, and place ¼ of your crabmeat mixture on to one end. Roll the sole over the filling, and secure with a toothpick. Repeat with the remaining fillets, and place into a close-fitting dish, side by side. Cover with aluminum foil.
Bake in the top third of the preheated oven for 15 minutes. Remove the aluminum foil, and sprinkle evenly with the breadcrumbs. Return to the oven, and continue baking until the fish is flaky, and the filling is hot, 10-15 minutes more.
Yield: 4 servings.
6-oz. i8nmitation crabmeat, flaked
1/3 cup diced red pepper
1/3 cup diced celery
1/3 cup shredded mozzarella cheese
2 tablespoons creamy salad dressing (such as Miracle Whip)
1 tablespoon dried minced onion
¾ teaspoon dried parsley
1 pinch cayenne pepper
salt and black pepper to taste
4 (4-oz.) sole fillets
¼ cup bread crumbs
Preheat an oven to 450^.
Place the imitation crabmeat, bell pepper, celery, and mozzarella cheese into a mixing bowl. Gently stir in the creamy salad dressing, dried onion, parsley, and cayenne pepper. Season to taste with salt and pepper. Place a sole fillet onto your work surface, and place ¼ of your crabmeat mixture on to one end. Roll the sole over the filling, and secure with a toothpick. Repeat with the remaining fillets, and place into a close-fitting dish, side by side. Cover with aluminum foil.
Bake in the top third of the preheated oven for 15 minutes. Remove the aluminum foil, and sprinkle evenly with the breadcrumbs. Return to the oven, and continue baking until the fish is flaky, and the filling is hot, 10-15 minutes more.
Yield: 4 servings.
FOOLPROOF GRAVY
FOOLPROOF GRAVY
Drippings from 1 roasted turkey
½ to 1 cup chicken or turkey broth
¼ cup plus 1 tablespoon all-purpose flour
½ cup fat-free milk
1 teaspoon chicken bouillon granules
¼ teaspoon poultry seasoning
1/8 teaspoon white pepper
Pour drippings into a 2-cup measuring cup. Skin and discard fat. Add enough broth to the drippings to measure 2 cups, transfer to a small saucepan and bring to a boil.
In a small bowl, combine the flour and milk, until smooth. Gradually stir into the dripping mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Yield: 2-1/3 cups gravy
Drippings from 1 roasted turkey
½ to 1 cup chicken or turkey broth
¼ cup plus 1 tablespoon all-purpose flour
½ cup fat-free milk
1 teaspoon chicken bouillon granules
¼ teaspoon poultry seasoning
1/8 teaspoon white pepper
Pour drippings into a 2-cup measuring cup. Skin and discard fat. Add enough broth to the drippings to measure 2 cups, transfer to a small saucepan and bring to a boil.
In a small bowl, combine the flour and milk, until smooth. Gradually stir into the dripping mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Yield: 2-1/3 cups gravy
Thursday, September 23, 2010
FLAVORFUL FRIED SHRIMP
FLAVORFUL FRIED SHRIMP
3 tablespoons mayonnaise
1 tablespoon butter, room temperature
1 cup sweet chili sauce
1 lb. fresh shrimp, shelled and deveined
½ cup seafood breading
Olive oil for deep frying
Crushed red pepper, to taste
Mix mayonnaise, butter, and sweet chili sauce in a bowl until blended; set aside. Lightly coat shrimp with seafood breading. Shake off excess and deep-fry in olive oil with crushed red pepper for approximately 3 minutes. After removing hot shrimp from oil draining on paper towels, add to sauce mixture and toss to coat.
Yield: 4 servings.
3 tablespoons mayonnaise
1 tablespoon butter, room temperature
1 cup sweet chili sauce
1 lb. fresh shrimp, shelled and deveined
½ cup seafood breading
Olive oil for deep frying
Crushed red pepper, to taste
Mix mayonnaise, butter, and sweet chili sauce in a bowl until blended; set aside. Lightly coat shrimp with seafood breading. Shake off excess and deep-fry in olive oil with crushed red pepper for approximately 3 minutes. After removing hot shrimp from oil draining on paper towels, add to sauce mixture and toss to coat.
Yield: 4 servings.
DUNGENESS CRAB CHOWDER
DUNGENESS CRAB CHOWDER
2 tablespoons vegetable oil
1 cup diced red bell pepper
1 cup diced green bell pepper
4 cups fresh or frozen corn kernels
1 teaspoon finely chopped fresh garlic
1-teaspoon fresh thyme or ½ teaspoon dried
1 tablespoon ground cumin
1 cup diced scallions
4 cups hot chicken stock
½ cup cornstarch, mixed with 3 tablespoons cold water
Tabasco sauce to taste
2 cups Dungeness crabmeat
Chopped scallions for garnish
Heat the oil in a 5-quartt stockpot over medium heat. Add the peppers and the corn and sauté for 2 minutes over high heat.
Add the garlic, thyme, and cumin, sauté for 2 minutes. Add the scallions and sauté for another minute.
Add the chicken stock and cornstarch, mixture, reduce the heat to medium and simmer for about 2 minutes.
Season the chowder with Tabasco to taste, then add the cooked crabmeat. Season to taste with salt and pepper.
Garnish the individual servings with the scallions.
Yield: 8 servings.
2 tablespoons vegetable oil
1 cup diced red bell pepper
1 cup diced green bell pepper
4 cups fresh or frozen corn kernels
1 teaspoon finely chopped fresh garlic
1-teaspoon fresh thyme or ½ teaspoon dried
1 tablespoon ground cumin
1 cup diced scallions
4 cups hot chicken stock
½ cup cornstarch, mixed with 3 tablespoons cold water
Tabasco sauce to taste
2 cups Dungeness crabmeat
Chopped scallions for garnish
Heat the oil in a 5-quartt stockpot over medium heat. Add the peppers and the corn and sauté for 2 minutes over high heat.
Add the garlic, thyme, and cumin, sauté for 2 minutes. Add the scallions and sauté for another minute.
Add the chicken stock and cornstarch, mixture, reduce the heat to medium and simmer for about 2 minutes.
Season the chowder with Tabasco to taste, then add the cooked crabmeat. Season to taste with salt and pepper.
Garnish the individual servings with the scallions.
Yield: 8 servings.
SHRIMP SCAMPI with GARLIC BREAD
SHRIMP SCAMPI with GARLIC BREAD
“This scampi is just as good as you’ll find in a restaurant. The shrimp are flavored with a lemon-garlic marinade and served with slices of crusty bread for mopping up the sauce.”
1 tablespoon lemon zest
5 tablespoons olive oil
4 tablespoons chopped fresh oregano leaves
4 cloves garlic, minced
½ teaspoon black pepper
24 fresh or frozen jumbo shrimp, shelled and deveined
2 tablespoons lemon juice
3 tablespoons unsalted butter
1 package (10-oz.) Pepperidge Farm Garlic Bread
Sprig fresh oregano leaves
Stir the lemon zest, 3 tablespoons oil, 1-teaspoon oregano, 2 teaspoons garlic and the black pepper in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the shrimp and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.
Heat the remaining oil in an 8-inch skillet over medium heat. Add the remaining garlic and cook and stir until tender. Stir in the lemon juice and remaining oregano. Remove the skillet from the heat. Add the butter and stir until the butter is melted. Keep warm.
Prepare the bread according to package directions cut each bread half diagonally into 6 (1/2-inch thick) slices.
Heat the broiler. Place the bread slices onto a baking sheet. Broil 7-inches from the heat for 2 minutes or until the bread is toasted on both sides.
Remove the shrimp from the marinade and discard the marinade. Heat the broiler. Place the shrimp on a rack in a broiler pan. Broil the shrimp 6-inches from the heat for 5 minutes or until the shrimp are cooked through, turning the shrimp over once halfway through broiling.
Place shrimp onto a serving platter. Drizzle with butter mixture. Serve with the bread. Garnish with the oregano sprigs,
Yield: 4 servings.
“This scampi is just as good as you’ll find in a restaurant. The shrimp are flavored with a lemon-garlic marinade and served with slices of crusty bread for mopping up the sauce.”
1 tablespoon lemon zest
5 tablespoons olive oil
4 tablespoons chopped fresh oregano leaves
4 cloves garlic, minced
½ teaspoon black pepper
24 fresh or frozen jumbo shrimp, shelled and deveined
2 tablespoons lemon juice
3 tablespoons unsalted butter
1 package (10-oz.) Pepperidge Farm Garlic Bread
Sprig fresh oregano leaves
Stir the lemon zest, 3 tablespoons oil, 1-teaspoon oregano, 2 teaspoons garlic and the black pepper in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the shrimp and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.
Heat the remaining oil in an 8-inch skillet over medium heat. Add the remaining garlic and cook and stir until tender. Stir in the lemon juice and remaining oregano. Remove the skillet from the heat. Add the butter and stir until the butter is melted. Keep warm.
Prepare the bread according to package directions cut each bread half diagonally into 6 (1/2-inch thick) slices.
Heat the broiler. Place the bread slices onto a baking sheet. Broil 7-inches from the heat for 2 minutes or until the bread is toasted on both sides.
Remove the shrimp from the marinade and discard the marinade. Heat the broiler. Place the shrimp on a rack in a broiler pan. Broil the shrimp 6-inches from the heat for 5 minutes or until the shrimp are cooked through, turning the shrimp over once halfway through broiling.
Place shrimp onto a serving platter. Drizzle with butter mixture. Serve with the bread. Garnish with the oregano sprigs,
Yield: 4 servings.
ITALIAN SAUSAGE GRINDER
ITALIAN SAUSAGE GRINDER
12 Italian sausage links (4-oz. each)
3 tablespoons olive oil
1-1/2 cups water
2 cans (6-oz. each) tomato paste
1 can (8-oz.) tomato sauce
3 garlic cloves, minced
1 teaspoon sugar
1 teaspoon each dried basil, oregano and parsley flakes
12 brat buns, split and toasted
¼ cup shredded Parmesan cheese
In a large skillet, brown sausages in oil, drain. Stir in the water, tomato paste, tomato sauce, garlic, sugar and seasonings, bring to a boil. Reduce heat; cover and simmer for 20 minutes or until meat is no longer pink.
Serve sausages on buns with sauce, sprinkle with Parmesan cheese.
Yield: 12 servings,
12 Italian sausage links (4-oz. each)
3 tablespoons olive oil
1-1/2 cups water
2 cans (6-oz. each) tomato paste
1 can (8-oz.) tomato sauce
3 garlic cloves, minced
1 teaspoon sugar
1 teaspoon each dried basil, oregano and parsley flakes
12 brat buns, split and toasted
¼ cup shredded Parmesan cheese
In a large skillet, brown sausages in oil, drain. Stir in the water, tomato paste, tomato sauce, garlic, sugar and seasonings, bring to a boil. Reduce heat; cover and simmer for 20 minutes or until meat is no longer pink.
Serve sausages on buns with sauce, sprinkle with Parmesan cheese.
Yield: 12 servings,
COLD SHRIMP DIP
COLD SHRIMP DIP
2-oz. package cream cheese
¼ cup each’ bell pepper, onion, dill pickle and celery
dash lemon juice
salt to taste
2 cups shrimp (boiled and chopped small)
1 cup mayonnaise (small jar 8-oz.)
Garlic powder to taste
Black pepper to taste
Mix cream cheese and mayonnaise in food processor until smooth. Blend in rest of the ingredients. Serve cold with crackers or chips of your choice.
Yield: 20 servings.
2-oz. package cream cheese
¼ cup each’ bell pepper, onion, dill pickle and celery
dash lemon juice
salt to taste
2 cups shrimp (boiled and chopped small)
1 cup mayonnaise (small jar 8-oz.)
Garlic powder to taste
Black pepper to taste
Mix cream cheese and mayonnaise in food processor until smooth. Blend in rest of the ingredients. Serve cold with crackers or chips of your choice.
Yield: 20 servings.
Monday, September 20, 2010
LASAGNA SOUP
LASAGNA SOUP
1 lb. ground Italian sausage
2 cups onion, chopped
1 cup carrot, diced
2 cups button mushrooms, sliced (optional)
1 tablespoon garlic, minced
4 cups, chicken broth
1 can chopped Italian-style stewed tomatoes (14.5-oz.)
1 cup mafaida (mini lasagna) pasta or campenelle or bow ties
2 cups fresh spinach, chopped
1 cup fresh mozzarella cheese, diced
Parmesan cheese and sprig of fresh basil
Brown sausage in a large saucepan over medium-high heat.
Add onion and carrot; sauté 3 minutes
Stir in mushrooms and garlic, and sauté another 3 minutes.
Add broth and tomatoes and bring to a boil.
Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions.)
Add the spinach and cook for about 1 minute or until wilted.
To serve, place mozzarella cubes in each serving bowl, then ladle the soup over and let it sit briefly to melt the cheese.
Garnish with grated Parmesan and a sprig of basil.
Yield: 4 servings.
1 lb. ground Italian sausage
2 cups onion, chopped
1 cup carrot, diced
2 cups button mushrooms, sliced (optional)
1 tablespoon garlic, minced
4 cups, chicken broth
1 can chopped Italian-style stewed tomatoes (14.5-oz.)
1 cup mafaida (mini lasagna) pasta or campenelle or bow ties
2 cups fresh spinach, chopped
1 cup fresh mozzarella cheese, diced
Parmesan cheese and sprig of fresh basil
Brown sausage in a large saucepan over medium-high heat.
Add onion and carrot; sauté 3 minutes
Stir in mushrooms and garlic, and sauté another 3 minutes.
Add broth and tomatoes and bring to a boil.
Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions.)
Add the spinach and cook for about 1 minute or until wilted.
To serve, place mozzarella cubes in each serving bowl, then ladle the soup over and let it sit briefly to melt the cheese.
Garnish with grated Parmesan and a sprig of basil.
Yield: 4 servings.
Sunday, September 19, 2010
SPLIT PEA SOUP WITH BACON
SPLIT PEA SOUP WITH BACON
“Although the authentic version of this cool-weather dinner favorite is smooth and creamy, you can give your pea soup a little texture by setting aside some of the mixture before pureeing, then stirring the two batches together.”
2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
2 carrots, thinly sliced
1 clove garlic, minced
1-1/4 cup green peas, rinsed
6 slices, thick-cut bacon
7 cups water
1 bay leaf
¾ teaspoon salt
¼ teaspoon black pepper
1-tablespoon fresh chopped parsley.
In a large heavy pot over medium heat, warm the olive oil. Add the onions and sauté until softened, about 3 to 5 minutes. Add the celery and carrots and sauté until the carrots are tender, 2-3 minutes longer. Add the garlic and sauté for 1 minute longer.
Add the split peas, bacon, water and bay leaf. Discard the bay leaf, raise the heat to high and bring to a simmer. Reduce the heat to medium-low, cover partially and cook, stirring occasionally and scrapping the bottom of the pot to prevent scorching, until the peas are soft, about 1 hour.
Remove the bacon and bay leaf. Cut the bacon into squares; set aside.
Using a blender or food processor fitted with the metal blade or hand blender, puree the soup until smooth and creamy. If a food processor or blender was used, return the puree to the pot.
Reheat the soup over medium heat, stirring occasionally, until very hot. Season to taste with the salt and pepper and stir in the reserved bacon. Ladle into soup bowls; sprinkle the parsley over the top. Serve immediately.
Yield: 4-6 servings.
“Although the authentic version of this cool-weather dinner favorite is smooth and creamy, you can give your pea soup a little texture by setting aside some of the mixture before pureeing, then stirring the two batches together.”
2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
2 carrots, thinly sliced
1 clove garlic, minced
1-1/4 cup green peas, rinsed
6 slices, thick-cut bacon
7 cups water
1 bay leaf
¾ teaspoon salt
¼ teaspoon black pepper
1-tablespoon fresh chopped parsley.
In a large heavy pot over medium heat, warm the olive oil. Add the onions and sauté until softened, about 3 to 5 minutes. Add the celery and carrots and sauté until the carrots are tender, 2-3 minutes longer. Add the garlic and sauté for 1 minute longer.
Add the split peas, bacon, water and bay leaf. Discard the bay leaf, raise the heat to high and bring to a simmer. Reduce the heat to medium-low, cover partially and cook, stirring occasionally and scrapping the bottom of the pot to prevent scorching, until the peas are soft, about 1 hour.
Remove the bacon and bay leaf. Cut the bacon into squares; set aside.
Using a blender or food processor fitted with the metal blade or hand blender, puree the soup until smooth and creamy. If a food processor or blender was used, return the puree to the pot.
Reheat the soup over medium heat, stirring occasionally, until very hot. Season to taste with the salt and pepper and stir in the reserved bacon. Ladle into soup bowls; sprinkle the parsley over the top. Serve immediately.
Yield: 4-6 servings.
Saturday, September 18, 2010
PEANUT BUTTER CUPCAKES
PANUT BUTTER CUPCAKES
“Moist and rich peanut butter cupcake make a great snack.”
2 cups brown sugar
½ cup shortening 1 cup peanut butter
2 eggs
1-1/2 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons cream tartar
1 pinch salt
Preheat the oven to 350^. Line a cupcake pan with paper liners, or grease and flour cups.
In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt, stir into the batter alternately with the milk. Spoon into the prepared muffin pan.
Bake for 156 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely/
Yield: 24 servings.
“Moist and rich peanut butter cupcake make a great snack.”
2 cups brown sugar
½ cup shortening 1 cup peanut butter
2 eggs
1-1/2 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons cream tartar
1 pinch salt
Preheat the oven to 350^. Line a cupcake pan with paper liners, or grease and flour cups.
In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt, stir into the batter alternately with the milk. Spoon into the prepared muffin pan.
Bake for 156 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely/
Yield: 24 servings.
Sunday, September 12, 2010
COUNTRY BREAKFAST CASSEROLE
COUNTRY BREAKFAST CASSEROLE
“A one-dish casserole with all of your Sunday morning favorites; sausage, gravy, eggs, cheese, and toast.”
1 (16-oz.) package breakfast sausage
1 chopped green onion
2 cups shredded Cheddar cheese
6 eggs, lightly beaten
1 cup water
½ cup milk
1 (2.64-oz.) package country gravy mix
6 slices bread, cut into 1-inch cubes
2 tablespoons melted butter, optional
paprika to taste, optional;
Preheat oven to 325^. Grease an 11-x-8-inch baking dish.
Brown sausage in a large skillet; drain fat.
Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top, if desired, drizzle melted butter over bread, and sprinkle with paprika.
Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.
Yield: 8 servings.
“A one-dish casserole with all of your Sunday morning favorites; sausage, gravy, eggs, cheese, and toast.”
1 (16-oz.) package breakfast sausage
1 chopped green onion
2 cups shredded Cheddar cheese
6 eggs, lightly beaten
1 cup water
½ cup milk
1 (2.64-oz.) package country gravy mix
6 slices bread, cut into 1-inch cubes
2 tablespoons melted butter, optional
paprika to taste, optional;
Preheat oven to 325^. Grease an 11-x-8-inch baking dish.
Brown sausage in a large skillet; drain fat.
Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top, if desired, drizzle melted butter over bread, and sprinkle with paprika.
Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.
Yield: 8 servings.
BEEF AND BEAN CHILE VERDE
BEEF AND BEAN CHILE VERDE
“Chile Verde, usually a slow-cooked stew of pork, jalapenos and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a meal. Serve wit fresh cilantro, red onion and Monterey Jack. Add cornbreads on the side and your favorite hot sauce.”
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.
1 lb. 93%-lean ground
1 large red bell pepper. Chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste
1 (16-oz.) jar green salsa. Green enchilada sauce or taco sauce
¼ cup water
1 (15-oz.) can pinto or kidney beans, rinsed
Cook beef, bell pepper, and onion in a large saucepan over medium heat; crumble the meat with a wooden spoon, until the meat is browned, 8-10 minutes. Add garlic, chili power, cumin and cayenne, cook until fragrant. about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
Yield: 4 servings.
“Chile Verde, usually a slow-cooked stew of pork, jalapenos and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a meal. Serve wit fresh cilantro, red onion and Monterey Jack. Add cornbreads on the side and your favorite hot sauce.”
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.
1 lb. 93%-lean ground
1 large red bell pepper. Chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste
1 (16-oz.) jar green salsa. Green enchilada sauce or taco sauce
¼ cup water
1 (15-oz.) can pinto or kidney beans, rinsed
Cook beef, bell pepper, and onion in a large saucepan over medium heat; crumble the meat with a wooden spoon, until the meat is browned, 8-10 minutes. Add garlic, chili power, cumin and cayenne, cook until fragrant. about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
Yield: 4 servings.
Saturday, September 11, 2010
DELUXE NACHOS
DELUXE NACHOS
“This outstanding nacho recipe sports black beans, chopped tomatoes, green onions and ripe olives topped off with a spicy cheese sauce. Better make plenty, they’ll disappear fast!!!
1 bag (about 10-oz.) tortilla chips
1 can (15-oz.) black beans, rinsed and drained
1 jar (16-oz.) Pace Mexican Four Cheese Salsa con Queso
1 medium tomato (1 cup)
¼ cup sliced pitted ripe olives
2 green onions (about ¼-cup)
Arrange the tortilla chips on a serving platter. Top with the beans.
Heat the salsa con queso according to the package directions. Spoon the salsa con queso over the tortilla chips. Top with tomato, olives and green onions.
Tip: To warm the tortilla chips in the microwave, place half the tortilla chips onto a microwavable plate. Microwave on high for 1 minute. Repeat with the remaining chips.
Yield: 6 servings.
“This outstanding nacho recipe sports black beans, chopped tomatoes, green onions and ripe olives topped off with a spicy cheese sauce. Better make plenty, they’ll disappear fast!!!
1 bag (about 10-oz.) tortilla chips
1 can (15-oz.) black beans, rinsed and drained
1 jar (16-oz.) Pace Mexican Four Cheese Salsa con Queso
1 medium tomato (1 cup)
¼ cup sliced pitted ripe olives
2 green onions (about ¼-cup)
Arrange the tortilla chips on a serving platter. Top with the beans.
Heat the salsa con queso according to the package directions. Spoon the salsa con queso over the tortilla chips. Top with tomato, olives and green onions.
Tip: To warm the tortilla chips in the microwave, place half the tortilla chips onto a microwavable plate. Microwave on high for 1 minute. Repeat with the remaining chips.
Yield: 6 servings.
ROASTED CORN SOPA VERDE
ROASTED CORN SOPA VERDE
“Slow-roasted corn and garlic, together with store-bought salsa verde adds great depth of flavor to this colorful, kicked-up soup. Plus, once the corn and garlic are roasted. It takes less than 30 minutes ‘til the soup is done.”
2 cups frozen whole kernel corn, thawed
6 teaspoons vegetable oil
20 cloves garlic
1 large red pepper, diced (about 1 cup)
1 cup shredded cooked chicken
1 jar (16-oz.) Pace Salsa Verde
2 cups chicken broth
¼ cup chopped fresh cilantro leaves
sour cream (optional)
Place the corn in an 11-x-7-inch shallow roasting pan. Add 2 teaspoons of the oil and toss to coat.
Place the garlic on to a large square of aluminum foil. Drizzle the garlic with 1-teaspoon oil. Fold the corners of the foil over the garlic and twist them to seal.
Roast the corn and the garlic at 400^ for 30 minutes or until the corn has begun to brown and the garlic is soft. Crush the garlic in a small bowl with a fork until it forms a paste.
Heat the remaining oil in a 3-quart saucepan over medium heat. Add the peppers and cook for 5 minutes or until they’re tender. Stir the corn, garlic, chicken, salsa and broth in the saucepan and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the mixture is hot. Sprinkle with the cilantro. Serve with the sour cream, if desired.
Yield: 4 servings.
“Slow-roasted corn and garlic, together with store-bought salsa verde adds great depth of flavor to this colorful, kicked-up soup. Plus, once the corn and garlic are roasted. It takes less than 30 minutes ‘til the soup is done.”
2 cups frozen whole kernel corn, thawed
6 teaspoons vegetable oil
20 cloves garlic
1 large red pepper, diced (about 1 cup)
1 cup shredded cooked chicken
1 jar (16-oz.) Pace Salsa Verde
2 cups chicken broth
¼ cup chopped fresh cilantro leaves
sour cream (optional)
Place the corn in an 11-x-7-inch shallow roasting pan. Add 2 teaspoons of the oil and toss to coat.
Place the garlic on to a large square of aluminum foil. Drizzle the garlic with 1-teaspoon oil. Fold the corners of the foil over the garlic and twist them to seal.
Roast the corn and the garlic at 400^ for 30 minutes or until the corn has begun to brown and the garlic is soft. Crush the garlic in a small bowl with a fork until it forms a paste.
Heat the remaining oil in a 3-quart saucepan over medium heat. Add the peppers and cook for 5 minutes or until they’re tender. Stir the corn, garlic, chicken, salsa and broth in the saucepan and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the mixture is hot. Sprinkle with the cilantro. Serve with the sour cream, if desired.
Yield: 4 servings.
STRAWBERRY JELLO SALAD with PRETZEL CRUST
STRAWBERRY JELLO SALAD with PRETZEL CRUST
2 cups pretzels, crushed
4 tablespoons sugar
½ to ¾ cup butter, melted
8-oz. package cream cheese, softened
½ cup sugar
8-oz. carton Cool Whip
1 large box strawberry Jell-O
2 cups boiling water
2 packages strawberries (frozen), thawed and drained
Mix pretzels, 4 tablespoons sugar, and butter together; press onto the bottom of 9-x-13-inch pan.
Bake at 400^ for 6 minutes; cool.
In mixing bowl, fold cool whip into cream cheese and half cup sugar.
Spread over cooled crust.
Dissolve Jell-O into boiling water. Add strawberries to Jell-O and pour over cream cheese.
Chill and let set, cut into squares to serve.
Yield: 12 servings.
2 cups pretzels, crushed
4 tablespoons sugar
½ to ¾ cup butter, melted
8-oz. package cream cheese, softened
½ cup sugar
8-oz. carton Cool Whip
1 large box strawberry Jell-O
2 cups boiling water
2 packages strawberries (frozen), thawed and drained
Mix pretzels, 4 tablespoons sugar, and butter together; press onto the bottom of 9-x-13-inch pan.
Bake at 400^ for 6 minutes; cool.
In mixing bowl, fold cool whip into cream cheese and half cup sugar.
Spread over cooled crust.
Dissolve Jell-O into boiling water. Add strawberries to Jell-O and pour over cream cheese.
Chill and let set, cut into squares to serve.
Yield: 12 servings.
JAMBALAYA ONE DISH
JAMBALAYA ONE DISH
“Picante sauce adds a burst of flavor to this easy-to-make rice dish featuring chicken, sausage, shrimp and peas. It’s the best of New Orleans right in your own kitchen.”
1 tablespoon vegetable oil
½ lb. skinless, boneless chicken breast, cut up
½ lb. hot Italian pork sausage, casing removed
¼ teaspoon garlic powder or 1 clove garlic, minced
1 can (10-3/4-oz.) Campbell’s Condensed French Onion Soup
1/3 cup Pace Picante Sauce
1 cup uncooked instant white rice
½ lb. frozen cooked large shrimp
½ cup frozen peas
Heat the oil in a 10-inch skillet over medium-high heat. Add t5he chicken, sausage and garlic and cook until they’re browned. Pour off any fat.
Stir the soup and the picante sauce in the skillet. Heat to a boil. Stir in the rice, shrimp and peas. Reduce the heat to low. Cover and cook for 5 minutes or until the shrimp turn pink and the meats are cooked through.
Yield: 4 servings.
“Picante sauce adds a burst of flavor to this easy-to-make rice dish featuring chicken, sausage, shrimp and peas. It’s the best of New Orleans right in your own kitchen.”
1 tablespoon vegetable oil
½ lb. skinless, boneless chicken breast, cut up
½ lb. hot Italian pork sausage, casing removed
¼ teaspoon garlic powder or 1 clove garlic, minced
1 can (10-3/4-oz.) Campbell’s Condensed French Onion Soup
1/3 cup Pace Picante Sauce
1 cup uncooked instant white rice
½ lb. frozen cooked large shrimp
½ cup frozen peas
Heat the oil in a 10-inch skillet over medium-high heat. Add t5he chicken, sausage and garlic and cook until they’re browned. Pour off any fat.
Stir the soup and the picante sauce in the skillet. Heat to a boil. Stir in the rice, shrimp and peas. Reduce the heat to low. Cover and cook for 5 minutes or until the shrimp turn pink and the meats are cooked through.
Yield: 4 servings.
CUMIN CHILI
CUMIN CHILI
“You’ll get a clear taste of cumin in this great cold weather chili made with ground beef, beans, and green bell pepper. If you want it hotter, just add more cayenne.”
1-1/2 tablespoon cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1-1/2 lbs. ground beef
3-1/3 cups canned whole tomatoes with juice (one 28-oz can)
2 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
1-1/3 cups, drained and rinsed canned pinto or kidneybeans (one 15-oz. can)
In a large saucepan, heat the oil over moderately low heat. Add the onion, bell pepper and garlic and cook, stirring until the vegetables start to soften, about 10 minutes, increase the heat to moderate. Add the ground beef and cook, stirring, until the meat is no longer pink, about 5 minutes.
Stir in the tomato paste, cumin, oregano, salt, and black pepper and bring to a simmer. Reduce the heat and simmer partially covered, for 10 minutes. Add the beans and simmer partially covered, until the vegetables are tender and the chili thickened, about 5 minutes longer.
Yield: 4 servings.
“You’ll get a clear taste of cumin in this great cold weather chili made with ground beef, beans, and green bell pepper. If you want it hotter, just add more cayenne.”
1-1/2 tablespoon cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1-1/2 lbs. ground beef
3-1/3 cups canned whole tomatoes with juice (one 28-oz can)
2 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
1-1/3 cups, drained and rinsed canned pinto or kidneybeans (one 15-oz. can)
In a large saucepan, heat the oil over moderately low heat. Add the onion, bell pepper and garlic and cook, stirring until the vegetables start to soften, about 10 minutes, increase the heat to moderate. Add the ground beef and cook, stirring, until the meat is no longer pink, about 5 minutes.
Stir in the tomato paste, cumin, oregano, salt, and black pepper and bring to a simmer. Reduce the heat and simmer partially covered, for 10 minutes. Add the beans and simmer partially covered, until the vegetables are tender and the chili thickened, about 5 minutes longer.
Yield: 4 servings.
CHILI CONEY DOGS
CHILI CONEY DOGS
“Throw together in the morning, or even the night before.”
1 lb. ground beef
1 can (15-oz.) tomato sauce
½ cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
½ teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon chili powder
½ teaspoon pepper
Dash cayenne pepper
8 hot dogs
8 hot dog buns, split
Shredded Cheddar cheese, relish and chopped onion, optional
In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water, Worcestershire sauce, onion and spices.
Place hot dogs in a 3-quart slow cooker; top with beef mixture. Cover and cook on LOW for 4-5 hours or until heated through. Serve on buns with cheese, relish and onion, if desired.
“Throw together in the morning, or even the night before.”
1 lb. ground beef
1 can (15-oz.) tomato sauce
½ cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
½ teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon chili powder
½ teaspoon pepper
Dash cayenne pepper
8 hot dogs
8 hot dog buns, split
Shredded Cheddar cheese, relish and chopped onion, optional
In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water, Worcestershire sauce, onion and spices.
Place hot dogs in a 3-quart slow cooker; top with beef mixture. Cover and cook on LOW for 4-5 hours or until heated through. Serve on buns with cheese, relish and onion, if desired.
Friday, September 10, 2010
BROWN SUGAR SMOKIES
BROWN SUGAR SMOKIES
“Mini smoked sausages disappear extra quickly when blanketed in crisp bacon and top with brown-sugar glaze.”
1 (16-oz. package little Smokey sausages
1 pound bacon
1 cup brown sugar, or to taste.
Preheat oven to 350^.
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melts.
Yield: 12 servings.
“Mini smoked sausages disappear extra quickly when blanketed in crisp bacon and top with brown-sugar glaze.”
1 (16-oz. package little Smokey sausages
1 pound bacon
1 cup brown sugar, or to taste.
Preheat oven to 350^.
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melts.
Yield: 12 servings.
MINNESOTA GOLF COURSE CHILI
MINNESOTA GOLF COURSE CHILI
“Ground beef is simmered with bell pepper, garlic, tomatoes, kidney beans and chili powder in this easy chili.”
1-1/2 lbs., ground beef
3 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon crushed garlic
1 (28-oz.) can stewed tomatoes
1 (6-oz.) can tomato paste
1 tablespoon white sugar
1-cup water or as needed
2 (15-oz. each) cans kidney beans, undrained
1 tablespoon chili powder
salt and pepper to taste
In a large pot over medium heat, cook beef until brown. Stir in celery, bell pepper, onion, garlic, tomatoes, tomato paste, sugar, water and beans. Season with chili powder, salt and pepper. Reduce heat and simmer 1 hour.
Yield: 8 servings.
“Ground beef is simmered with bell pepper, garlic, tomatoes, kidney beans and chili powder in this easy chili.”
1-1/2 lbs., ground beef
3 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon crushed garlic
1 (28-oz.) can stewed tomatoes
1 (6-oz.) can tomato paste
1 tablespoon white sugar
1-cup water or as needed
2 (15-oz. each) cans kidney beans, undrained
1 tablespoon chili powder
salt and pepper to taste
In a large pot over medium heat, cook beef until brown. Stir in celery, bell pepper, onion, garlic, tomatoes, tomato paste, sugar, water and beans. Season with chili powder, salt and pepper. Reduce heat and simmer 1 hour.
Yield: 8 servings.
NEW ORLEANS BARBEQUED SHRIMP
NEW ORLEANS BARBEQUED SHRIMP
“A special entrée, excellent with a loaf of French bread to dunk in sauce, add a glass of wine and a pasta, and you have an incredible meal for your guest.”
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon cayenne pepper
1/3 teaspoon paprika
½ cup butter
4 cloves garlic, minced
¼ cup beer, room temperature
1 tablespoon Worcestershire sauce
1 lb. medium shrimp, peeled and deveined
salt to taste
In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper, and paprika. Set aside.
Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.
Yield: 4 servings.
“A special entrée, excellent with a loaf of French bread to dunk in sauce, add a glass of wine and a pasta, and you have an incredible meal for your guest.”
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon cayenne pepper
1/3 teaspoon paprika
½ cup butter
4 cloves garlic, minced
¼ cup beer, room temperature
1 tablespoon Worcestershire sauce
1 lb. medium shrimp, peeled and deveined
salt to taste
In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper, and paprika. Set aside.
Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.
Yield: 4 servings.
MONTEREY CHICKEN CASSEROLE
MONTEREY CHICKEN CASSEROLE
“An easy version of the south-of-the-border classic “chilaquiles”, this dish uses leftover tortilla chips layered with chicken, Pace Picante, corn, olives and cheese.”
1 cup coarsely crumbled tortilla chips
2 cups cubed, cooked chicken or turkey
1 can (about 15-oz.) cream-style corn
¾ cup Pace Picante Sauce
½ cup sliced pitted ripe olives
2 oz. shredded Cheddar cheese (about ½ cup)
chopped green or red pepper
tortilla chips
Layer the crumbled chips, chicken, corn, and picante sauce in a 1-quart casserole. Top with the olives and cheese.
Bake at 350^ for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.
Yield: 4 servings.
“An easy version of the south-of-the-border classic “chilaquiles”, this dish uses leftover tortilla chips layered with chicken, Pace Picante, corn, olives and cheese.”
1 cup coarsely crumbled tortilla chips
2 cups cubed, cooked chicken or turkey
1 can (about 15-oz.) cream-style corn
¾ cup Pace Picante Sauce
½ cup sliced pitted ripe olives
2 oz. shredded Cheddar cheese (about ½ cup)
chopped green or red pepper
tortilla chips
Layer the crumbled chips, chicken, corn, and picante sauce in a 1-quart casserole. Top with the olives and cheese.
Bake at 350^ for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.
Yield: 4 servings.
SALSA VERDE TILAPIA
SALSA VERDE TILAPIA
“With just four ingredients you can create this enjoyable, kicked up fish dish topped with melted cheese.”
Vegetable cooking spray
6 fresh tilapia fillets (about 1-1/2 lbs.)
1-1/2 cups Pace Salsa Verde
6 tablespoons crumbled feta or queso fresco cheese
chopped fresh cilantro leaves (optional)
Heat the oven to 400^. Spray a 3-quart shallow baking dish with the cooking spray. Place the fish into the baking dish. Spoon ¼ cup salsa onto each fillet. Top each with a tablespoon cheese.
Bake for 10 minutes or until the fish flakes easily when tested with a fork, sprinkle with the cilantro, if desired.
Yield: 6 servings.
“With just four ingredients you can create this enjoyable, kicked up fish dish topped with melted cheese.”
Vegetable cooking spray
6 fresh tilapia fillets (about 1-1/2 lbs.)
1-1/2 cups Pace Salsa Verde
6 tablespoons crumbled feta or queso fresco cheese
chopped fresh cilantro leaves (optional)
Heat the oven to 400^. Spray a 3-quart shallow baking dish with the cooking spray. Place the fish into the baking dish. Spoon ¼ cup salsa onto each fillet. Top each with a tablespoon cheese.
Bake for 10 minutes or until the fish flakes easily when tested with a fork, sprinkle with the cilantro, if desired.
Yield: 6 servings.
FIRECRACKER FLANK STEAK
FIRECRACKER FLANK STEAK
“Picante sauce puts just the right amount of “fire” in this flavorful marinade for grilled flank steak.”
1 jar (16-oz.) Pace Picante Sauce
2 cups orange juice
½ cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 beef flank steak (about 2 lbs.)
2 cups regular long- grain white rice, prepared according to package directions
chopped fresh parsley
Stir in picante, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow nonmetallic dish or gallon-size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for an hour or overnight.
Lightly oil the grill rack and heat the grill to medium. Grill the beef 10 minutes for medium-rare or until desired doneness, turning the beef over once halfway through the grilling time and basting often with the picante sauce mixture.
Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until mixture is thickened, stirring occasionally.
Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with parsley.
Yield: 8 servings.
“Picante sauce puts just the right amount of “fire” in this flavorful marinade for grilled flank steak.”
1 jar (16-oz.) Pace Picante Sauce
2 cups orange juice
½ cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 beef flank steak (about 2 lbs.)
2 cups regular long- grain white rice, prepared according to package directions
chopped fresh parsley
Stir in picante, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow nonmetallic dish or gallon-size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for an hour or overnight.
Lightly oil the grill rack and heat the grill to medium. Grill the beef 10 minutes for medium-rare or until desired doneness, turning the beef over once halfway through the grilling time and basting often with the picante sauce mixture.
Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until mixture is thickened, stirring occasionally.
Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with parsley.
Yield: 8 servings.
Wednesday, September 8, 2010
RUM GLAZED GRILLED SHRIMP
RUM GLAZED GRILLED SHRIMP
“A sweet glaze of honey, spices, and spiced rum will add a light and savory-sweet flavor to your grilled shrimp. They’re done in only a few minutes.”
¼ cup honey
½ teaspoon limejuice
3 tablespoons spiced rum
½ teaspoon orange zest
1 tablespoon orange juice
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh cilantro leaves
¼ teaspoon salt
¼ teaspoon black pepper
1-1/2 teaspoon cornstarch
20 jumbo shrimp, peeled and deveined
4 (10-inch) skewers
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Mix together the honey, limejuice, spiced rum, orange zest, ginger, cilantro, salt, black pepper, and cornstarch in a large bowl until the glaze is smooth and the cornstarch is thoroughly blended with the rest of the ingredients. Pour half the glaze into a smaller bowl for basting. Rinse and pat the shrimp dry, and gently stir into the large bowl to thoroughly coat the shrimp with the glaze.
Remove from the glaze, and discard the used glaze. Thread 5 shrimp onto each skewer, and sprinkle with salt and pepper.
Grill the shrimp until bright pink and opaque and the glaze has cooked onto the shrimp about 4 minutes per side. Baste with additional unused glaze before turning the shrimp over.
Yield: 4 servings.
“A sweet glaze of honey, spices, and spiced rum will add a light and savory-sweet flavor to your grilled shrimp. They’re done in only a few minutes.”
¼ cup honey
½ teaspoon limejuice
3 tablespoons spiced rum
½ teaspoon orange zest
1 tablespoon orange juice
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh cilantro leaves
¼ teaspoon salt
¼ teaspoon black pepper
1-1/2 teaspoon cornstarch
20 jumbo shrimp, peeled and deveined
4 (10-inch) skewers
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Mix together the honey, limejuice, spiced rum, orange zest, ginger, cilantro, salt, black pepper, and cornstarch in a large bowl until the glaze is smooth and the cornstarch is thoroughly blended with the rest of the ingredients. Pour half the glaze into a smaller bowl for basting. Rinse and pat the shrimp dry, and gently stir into the large bowl to thoroughly coat the shrimp with the glaze.
Remove from the glaze, and discard the used glaze. Thread 5 shrimp onto each skewer, and sprinkle with salt and pepper.
Grill the shrimp until bright pink and opaque and the glaze has cooked onto the shrimp about 4 minutes per side. Baste with additional unused glaze before turning the shrimp over.
Yield: 4 servings.
CHICKEN TORTILLA ENCHILADA BAKE
CHICKEN TORTILLA ENCHILADA BAKE
“Tender chicken, enchilada sauce, cheese and corn tortillas are layered and baked together to get mighty big flavor with only 4 ingredients.”
2 cups prepared enchilada sauce
9 corn tortillas (6-inch)
2 cups shredded or chopped cooked chicken
2 cups shredded Mexican cheese blend (about 8-oz.)
Heat the oven to 350^. Spread ¼ cup enchilada sauce in the bottom of a 9-inch pie plate.
Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and ½ cup cheese. Repeat the layers. Coat the remaining tortillas with the enchiladas sauce and place on top. Spread the remaining enchilada sauce over the top.
Bake for 25 minutes or until the filling is hot and bubbling. Sprinkle with the remaining cheese.
Bake for 5 minutes or until the cheese is melted.
Yield: 4 servings.
“Tender chicken, enchilada sauce, cheese and corn tortillas are layered and baked together to get mighty big flavor with only 4 ingredients.”
2 cups prepared enchilada sauce
9 corn tortillas (6-inch)
2 cups shredded or chopped cooked chicken
2 cups shredded Mexican cheese blend (about 8-oz.)
Heat the oven to 350^. Spread ¼ cup enchilada sauce in the bottom of a 9-inch pie plate.
Pour the remaining enchilada sauce into a shallow dish. Dip 3 tortillas into the enchilada sauce and turn to coat. Line the pie plate with the coated tortillas, overlapping as needed. Top with half the chicken and ½ cup cheese. Repeat the layers. Coat the remaining tortillas with the enchiladas sauce and place on top. Spread the remaining enchilada sauce over the top.
Bake for 25 minutes or until the filling is hot and bubbling. Sprinkle with the remaining cheese.
Bake for 5 minutes or until the cheese is melted.
Yield: 4 servings.
CALIFORNIA CHICKEN SALAD TACOS
CALIFORNIA CHICKEN SALAD TACOS
¾ cup Pace Picante Sauce
2 Tablespoon lime juice
½ teaspoon chili powder
2 cups cooked chicken strips
3 cups shredded lettuce
12 flour tortillas (8-inch) warmed
1 medium tomato, chopped (about 1 cup)
4 oz. shredded Cheddar cheese (about 1 cup)
Stir the picante sauce, limejuice and chili powder in a large bowl. Add the chicken and lettuce and toss to coat.
Spoon about 1/2-cup chicken mixture down the center of each tortilla. Top with the tomato, cheese and additional picante sauce. Fold the tortilla around the filling.
Yield: 12 servings.
¾ cup Pace Picante Sauce
2 Tablespoon lime juice
½ teaspoon chili powder
2 cups cooked chicken strips
3 cups shredded lettuce
12 flour tortillas (8-inch) warmed
1 medium tomato, chopped (about 1 cup)
4 oz. shredded Cheddar cheese (about 1 cup)
Stir the picante sauce, limejuice and chili powder in a large bowl. Add the chicken and lettuce and toss to coat.
Spoon about 1/2-cup chicken mixture down the center of each tortilla. Top with the tomato, cheese and additional picante sauce. Fold the tortilla around the filling.
Yield: 12 servings.
DEEP DISH NACHOS
DEEP DISH NACHOS
“Tortilla chips, salsa, and shredded cheese quickly turns into a hearty snack for hungry sport fans, or anyone else who wants a quick tasty snack."
Tortilla chips Assorted toppings (optional)
Shredded Cheddar cheese
Pace Chunky Salsa
Sour cream (optional)
Heat the oven to 400-^.
Layer half the tortilla chips in a shallow baking dish. Sprinkle with half the assorted toppings, as desired. Over with half the cheese. Repeat layers.
Bake for 10 minutes or until cheese is melted. Top with salsa. Garnish with sour cream, if desired.
TIP Assorted Toppings: Sliced pitted ripe olives, sliced green onions, black beans, chopped and cooked chicken.
“Tortilla chips, salsa, and shredded cheese quickly turns into a hearty snack for hungry sport fans, or anyone else who wants a quick tasty snack."
Tortilla chips Assorted toppings (optional)
Shredded Cheddar cheese
Pace Chunky Salsa
Sour cream (optional)
Heat the oven to 400-^.
Layer half the tortilla chips in a shallow baking dish. Sprinkle with half the assorted toppings, as desired. Over with half the cheese. Repeat layers.
Bake for 10 minutes or until cheese is melted. Top with salsa. Garnish with sour cream, if desired.
TIP Assorted Toppings: Sliced pitted ripe olives, sliced green onions, black beans, chopped and cooked chicken.
MINI TACOS
MINI TACOS
“These little taco-flavored treats in wonton crusts make mouthwatering appetizers.”
24 wonton wrappers
1 lb. lean ground beef
1 package (1.25-oz.) taco seasoning mix
2 tablespoons Pace Picante Sauce
½ cup Pace Chunky Salsa
4-oz. shredded Mexican cheese blend (about 1 cup)
Sour cream (optional)
Sliced pitted black olives
Heat the oven to 425^. Press the wonton wrappers into 24 (1-1/2-inch) mini muffin-pan cups.
Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned stirring often to break up the meat. Pour off any fat. Stir in taco seasoning mix and picanti sauce.
Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.
Yield: 24 servings.
“These little taco-flavored treats in wonton crusts make mouthwatering appetizers.”
24 wonton wrappers
1 lb. lean ground beef
1 package (1.25-oz.) taco seasoning mix
2 tablespoons Pace Picante Sauce
½ cup Pace Chunky Salsa
4-oz. shredded Mexican cheese blend (about 1 cup)
Sour cream (optional)
Sliced pitted black olives
Heat the oven to 425^. Press the wonton wrappers into 24 (1-1/2-inch) mini muffin-pan cups.
Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned stirring often to break up the meat. Pour off any fat. Stir in taco seasoning mix and picanti sauce.
Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.
Yield: 24 servings.
CHUNKY SALSA CHEESECAKE
CHUNKY SALSA CHEESECAKE
“A perfect centerpiece for your next party whether it’s cocktails for 20 or a tailgate get-together.”
1-cup tortilla chips
½ cup butter, softened (1 stick)
2 packages (8-oz. each) cream cheese, softened
1 pint sour cream
2 eggs
8-oz. shredded Cheddar cheese (about 2 cups)
½ cup chopped green onions
1 to 2 cloves garlic, minced
1/8 teaspoon black pepper
1 jar (16-oz.) Pace Chunky Salsa
Combine the tortilla chips and the butter in a small bowl. Press the mixture onto the bottom of a 9-inch spring form pan. Place the springform pan in a shallow baking pan.
Beat the cream cheese, sour cream, and eggs in a medium bowl with an electric mixer on medium speed until the mixture is smooth. Stir in the cheese, onion, garlic and black pepper. Pour the cheese mixture into the pan.
Bake at 350^ for 30 minutes or until set. Let the cheesecake cool in the pan on a wire rack for 20 minutes. Cover the pan and refrigerate for 4 hours or overnight.
Remove the cheesecake from the pan. Top with salsa and cut into 12 wedges.
Yield: 12 servings.
“A perfect centerpiece for your next party whether it’s cocktails for 20 or a tailgate get-together.”
1-cup tortilla chips
½ cup butter, softened (1 stick)
2 packages (8-oz. each) cream cheese, softened
1 pint sour cream
2 eggs
8-oz. shredded Cheddar cheese (about 2 cups)
½ cup chopped green onions
1 to 2 cloves garlic, minced
1/8 teaspoon black pepper
1 jar (16-oz.) Pace Chunky Salsa
Combine the tortilla chips and the butter in a small bowl. Press the mixture onto the bottom of a 9-inch spring form pan. Place the springform pan in a shallow baking pan.
Beat the cream cheese, sour cream, and eggs in a medium bowl with an electric mixer on medium speed until the mixture is smooth. Stir in the cheese, onion, garlic and black pepper. Pour the cheese mixture into the pan.
Bake at 350^ for 30 minutes or until set. Let the cheesecake cool in the pan on a wire rack for 20 minutes. Cover the pan and refrigerate for 4 hours or overnight.
Remove the cheesecake from the pan. Top with salsa and cut into 12 wedges.
Yield: 12 servings.
GRILLED PORK TENDERLOIN VERDE
GRILLED PORK TENDERLOIN VERDE
“Never dry, always juicy and flavorful, this super-simple pork tenderloin marinates overnight to yield delectable results.”
1 jar (16-oz.) Pace Salsa Verde
1 pork tenderloin (about 1 lb.)
Pour 1-cup salsa into a shallow, nonmetallic dish or a gallon-size resealable plastic bag. Add the pork and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes or overnight, turning the pork over a few times during the marinating.
Lightly oil the grill rack and heat the grill to medium. Grill the pork for 10 minutes or until desired doneness, turning it over once halfway through grilling and basting often with the marinade.
Remove the pork from the grill and let it stand for 10 minutes. Discard the remaining marinade. Serve the pork with the remaining salsa.
Yield: 4 servings.
“Never dry, always juicy and flavorful, this super-simple pork tenderloin marinates overnight to yield delectable results.”
1 jar (16-oz.) Pace Salsa Verde
1 pork tenderloin (about 1 lb.)
Pour 1-cup salsa into a shallow, nonmetallic dish or a gallon-size resealable plastic bag. Add the pork and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes or overnight, turning the pork over a few times during the marinating.
Lightly oil the grill rack and heat the grill to medium. Grill the pork for 10 minutes or until desired doneness, turning it over once halfway through grilling and basting often with the marinade.
Remove the pork from the grill and let it stand for 10 minutes. Discard the remaining marinade. Serve the pork with the remaining salsa.
Yield: 4 servings.
MEXICAN FOUR CHEESE & QUESADILLA
MEXICAN FOUR CHEESE & QUESADILLA
“Your favorite restaurant-style quesadillas can be easily made at home with this fabulous recipe featuring salsa con queso, chicken, red pepper and guacamole that comes together in just 15 minutes.”
2 tablespoons Pace Mexican four Cheese Salsa con Queso
1 (8-inch) flour tortilla, warmed
2 tablespoons chopped cooked chicken
2 tablespoons prepared guacamole or diced avocado
1 tablespoon diced red pepper
Vegetable cooking spray
Chunky salsa, any variety
Sour cream
Spread the salsa con queso on the tortilla within ½-inch of the edge. Top with the chicken, guacamole and pepper. Moisten the edge of the tortilla with water. Fold over and press the edges to seal.
Spray an 8-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the quesadilla and cook for 5 minutes or until it’s lightly browned and the filling is hot. Serve with the salsa and sour cream.
“Your favorite restaurant-style quesadillas can be easily made at home with this fabulous recipe featuring salsa con queso, chicken, red pepper and guacamole that comes together in just 15 minutes.”
2 tablespoons Pace Mexican four Cheese Salsa con Queso
1 (8-inch) flour tortilla, warmed
2 tablespoons chopped cooked chicken
2 tablespoons prepared guacamole or diced avocado
1 tablespoon diced red pepper
Vegetable cooking spray
Chunky salsa, any variety
Sour cream
Spread the salsa con queso on the tortilla within ½-inch of the edge. Top with the chicken, guacamole and pepper. Moisten the edge of the tortilla with water. Fold over and press the edges to seal.
Spray an 8-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the quesadilla and cook for 5 minutes or until it’s lightly browned and the filling is hot. Serve with the salsa and sour cream.
Monday, September 6, 2010
FLUFFY FRENCH TOAST
FLUFFY FRENCH TOAST
“This French toast recipe is different because it uses flour.”
¼ cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
Heat a lightly oiled griddle or frying pan over medium heat.
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Yield: 12 servings.
“This French toast recipe is different because it uses flour.”
¼ cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
Heat a lightly oiled griddle or frying pan over medium heat.
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Yield: 12 servings.
BAVARIAN CABBAGE
BAVARIAN CABBAGE
1 Medium cabbage
1-1/2 cups water
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons butter, melted
½ teaspoon caraway seeds
(Note)
Preheat the oven to 350^. Cut the cabbage into 8 wedges and place in a 9-x-13-inch baking dish.
Add the water to the dish, season the cabbage with salt and pepper, and cover thightly with aluminum foil. Bake for about 40 minutes, or to desired doneness.
Remove the cabbage to a serving platter. In a small bowl, combine the melted butter and the caraway seeds; pour over the cabbage and serve.
Note: Try this tasty side dish with New World Sauerbraten. And if you don’t care for the taste of caraway----no problem. Make this a recipe for Garden-Fresh cabbage by substituting 1-1/2 teaspoons chopped fresh basil for the caraway seeds.
Yield: 8 servings.
1 Medium cabbage
1-1/2 cups water
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons butter, melted
½ teaspoon caraway seeds
(Note)
Preheat the oven to 350^. Cut the cabbage into 8 wedges and place in a 9-x-13-inch baking dish.
Add the water to the dish, season the cabbage with salt and pepper, and cover thightly with aluminum foil. Bake for about 40 minutes, or to desired doneness.
Remove the cabbage to a serving platter. In a small bowl, combine the melted butter and the caraway seeds; pour over the cabbage and serve.
Note: Try this tasty side dish with New World Sauerbraten. And if you don’t care for the taste of caraway----no problem. Make this a recipe for Garden-Fresh cabbage by substituting 1-1/2 teaspoons chopped fresh basil for the caraway seeds.
Yield: 8 servings.
BROCCOLI CASSEROLE
BROCCOLI CASSEROLE
2 pkgs. frozen chopped broccoli, thawed and drained
¼ cup butter or margarine
2 tablespoons flour
½ cup milk
¼ cup chopped onion
8-oz. Cheese Whiz
3 eggs, beaten
1 teaspoon salt
Buttered cracker crumbs
In a saucepan, combine oleo, flour and milk, and cook until slightly thickened. Stir in broccoli and onion. Mix Cheese Whiz, eggs, and salt and add to broccoli mixture. Put in greased baking dish. Top with buttered crackers. Bake at 350^ for 45 minutes.
2 pkgs. frozen chopped broccoli, thawed and drained
¼ cup butter or margarine
2 tablespoons flour
½ cup milk
¼ cup chopped onion
8-oz. Cheese Whiz
3 eggs, beaten
1 teaspoon salt
Buttered cracker crumbs
In a saucepan, combine oleo, flour and milk, and cook until slightly thickened. Stir in broccoli and onion. Mix Cheese Whiz, eggs, and salt and add to broccoli mixture. Put in greased baking dish. Top with buttered crackers. Bake at 350^ for 45 minutes.
MEXICAN TORTILLA SOUP (Diabetic)
MEXICAN TORTILLA SOUP (Diabetic)
1 tablespoon vegetable oil
1 lb. boneless, skinless, chicken breast cut into ½-inch chunks
1 red bell pepper, finely chopped
3 garlic cloves, minced
3 (14.5-oz each) ready-to-use reduced sodium chicken broth
1 pkg. (10-oz.) frozen whole kernel corn
½ cup salsa
¼ cup chopped fresh cilantro
1 cup broken-up baked tortilla chips
In a soup pot, heat the oil over medium-high heat. Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned on the outside, stirring frequently.
Stir in the chicken broth, corn and salsa; bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, or until the chicken is no longer pink.
Stir in the cilantro, ladle soup into bowls, and serve topped with the tortilla chips.
Yield: 8 servings.
1 tablespoon vegetable oil
1 lb. boneless, skinless, chicken breast cut into ½-inch chunks
1 red bell pepper, finely chopped
3 garlic cloves, minced
3 (14.5-oz each) ready-to-use reduced sodium chicken broth
1 pkg. (10-oz.) frozen whole kernel corn
½ cup salsa
¼ cup chopped fresh cilantro
1 cup broken-up baked tortilla chips
In a soup pot, heat the oil over medium-high heat. Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned on the outside, stirring frequently.
Stir in the chicken broth, corn and salsa; bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, or until the chicken is no longer pink.
Stir in the cilantro, ladle soup into bowls, and serve topped with the tortilla chips.
Yield: 8 servings.
DEEP FRIED DILL PICKLES
DEEP FRIED DILL PICKLES
“Delicious dill pickles that are battered then fried. This recipe works well with other pickled vegetables, like pickled peppers.”
2 eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
½ teaspoon vinegar-based hot pepper sauce
¾ teaspoon cayenne pepper
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
1-cup cornmeal 2-1/4 cups all-purpose flour
1 teaspoon salt
¾ teaspoon ground black pepper
1 (32-oz.) jar pickle slices1 cup vegetable oil for deep frying
salt and pepper to taste
In a large bowl, combine 2 eggs, ¼ cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
In a separate mixing bowl, combine cornmeal, 2 cups flour, salt, and ¾ teaspoon black pepper.
Preheat oil in a deep fryer or pot t0 365^.
Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste.
Yield: 12 servings.
“Delicious dill pickles that are battered then fried. This recipe works well with other pickled vegetables, like pickled peppers.”
2 eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
½ teaspoon vinegar-based hot pepper sauce
¾ teaspoon cayenne pepper
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
1-cup cornmeal 2-1/4 cups all-purpose flour
1 teaspoon salt
¾ teaspoon ground black pepper
1 (32-oz.) jar pickle slices1 cup vegetable oil for deep frying
salt and pepper to taste
In a large bowl, combine 2 eggs, ¼ cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
In a separate mixing bowl, combine cornmeal, 2 cups flour, salt, and ¾ teaspoon black pepper.
Preheat oil in a deep fryer or pot t0 365^.
Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste.
Yield: 12 servings.
DEEP FRIED MUSHROOMS
DEEP FRIED MUSHROOMS
1 cup all-purpose flour
1 teaspoon garlic salt
1 egg
1 cup water
1 lb. button mushrooms, quartered
2 cups oil for frying, or as needed
In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by a drop of batter, if it sizzles and floats to the top, the oil is ready.
Dip mushrooms onto batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3-5 minutes. Remover from oil with a slotted spoon and drain on paper towels.
Yield: 8 servings.
1 cup all-purpose flour
1 teaspoon garlic salt
1 egg
1 cup water
1 lb. button mushrooms, quartered
2 cups oil for frying, or as needed
In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by a drop of batter, if it sizzles and floats to the top, the oil is ready.
Dip mushrooms onto batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3-5 minutes. Remover from oil with a slotted spoon and drain on paper towels.
Yield: 8 servings.
Sunday, September 5, 2010
HUMMINGBIRD CAKE III
HUMMINGBIRD CAKE III
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs beaten
1-1/2 cups vegetable oil
2 teaspoon vanilla extract
1 (8-oz.) can crushed pineapple, drained
1 cup chopped pecans
2 cups diced bananas
1.2 cup chopped pecans
1 (8-oz.) package cream cheese
½ cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
Preheat oven to 350^. Grease and flour a large cookie sheet with sides or an 11x17-inch jellyroll pan.
Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil, stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1-cup pecans.
Bake for 25-30 minutes, or until done. Cool on wire rack.
Beat ½ cup pecans, cream cheese, butter or margarine, confectioners’ sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cake.
Yield: 24 servings.
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs beaten
1-1/2 cups vegetable oil
2 teaspoon vanilla extract
1 (8-oz.) can crushed pineapple, drained
1 cup chopped pecans
2 cups diced bananas
1.2 cup chopped pecans
1 (8-oz.) package cream cheese
½ cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
Preheat oven to 350^. Grease and flour a large cookie sheet with sides or an 11x17-inch jellyroll pan.
Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil, stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1-cup pecans.
Bake for 25-30 minutes, or until done. Cool on wire rack.
Beat ½ cup pecans, cream cheese, butter or margarine, confectioners’ sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cake.
Yield: 24 servings.
SPAGHETTI SALAD IV
SPAGHETTI SALAD IV
1 (16-oz.) package spaghetti
1 large tomato, chopped
1 large green bell pepper, chopped
1 onion, chopped
2 tablespoon salad seasoning mix
2 tablespoons sesame seeds
1 (16-oz.) bottle Italian-style salad dressing
Bring a large pot of lightly salted water to boil. Add pasta and cook for 8-10 minutes or until al dente; drain and run water over to cool.
Combine in a large bowl, tomato, bell pepper, onion, salad seasoning, sesame seeds and Italian dressing. Chill and serve.
Yield: 15 servings.
1 (16-oz.) package spaghetti
1 large tomato, chopped
1 large green bell pepper, chopped
1 onion, chopped
2 tablespoon salad seasoning mix
2 tablespoons sesame seeds
1 (16-oz.) bottle Italian-style salad dressing
Bring a large pot of lightly salted water to boil. Add pasta and cook for 8-10 minutes or until al dente; drain and run water over to cool.
Combine in a large bowl, tomato, bell pepper, onion, salad seasoning, sesame seeds and Italian dressing. Chill and serve.
Yield: 15 servings.
BROILED TILAPIA PARMESAN
BROILED TILAPIA PARMESAN
“Flavorful recipe for this farm raised fish that is done easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.”
½ cup Parmesan cheese
¼ cup butter, softened
3 Tablespoons mayonnaise
2 Tablespoons fresh lemon juice
¼ teaspoon dried basil
¼ teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat you oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, Onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan, Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillet from the oven and cover them with Parmesan cheese mixture on the topside. Broil for 2 more minutes or until topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Yield: 8 servings.
“Flavorful recipe for this farm raised fish that is done easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.”
½ cup Parmesan cheese
¼ cup butter, softened
3 Tablespoons mayonnaise
2 Tablespoons fresh lemon juice
¼ teaspoon dried basil
¼ teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat you oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, Onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan, Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillet from the oven and cover them with Parmesan cheese mixture on the topside. Broil for 2 more minutes or until topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Yield: 8 servings.
GINGER GLAZED MAHI MAHI
GINGER GLAZED MAHI MAHI
“This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations.”
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6-oz) mahi mahi fillets
Salt and pepper to taste
1 tablespoon vegetable oil
1. In a shallow glass dish, Stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season the fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place then skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from dish and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserve marinades into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency. Spoon glaze over fish, and serve immediately.
Yield: 4 servings.
“This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations.”
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6-oz) mahi mahi fillets
Salt and pepper to taste
1 tablespoon vegetable oil
1. In a shallow glass dish, Stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season the fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place then skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from dish and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserve marinades into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency. Spoon glaze over fish, and serve immediately.
Yield: 4 servings.
Friday, September 3, 2010
MARINARA SAUCE II
MARINARA SAUCE II
“Quick and easy red sauce with sautéed garlic, onion seasoned with Italian seasonings.”
4 tablespoons olive oil
4 cloves garlic, minced
1 small onion, chopped
1 (28-oz.) can whole peeled tomatoes
1 (28-oz.) can crushed tomatoes
3 teaspoons dried basil leaves
1 teaspoon white sugar
salt and pepper to taste
In a skillet over medium heat, sauté garlic and onion in the olive oil, about 10 minutes. Break apart the whole tomatoes with your hands and add to the pan along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and simmer 20 minutes, stirring occasionally.
Yield: 6 servings
“Quick and easy red sauce with sautéed garlic, onion seasoned with Italian seasonings.”
4 tablespoons olive oil
4 cloves garlic, minced
1 small onion, chopped
1 (28-oz.) can whole peeled tomatoes
1 (28-oz.) can crushed tomatoes
3 teaspoons dried basil leaves
1 teaspoon white sugar
salt and pepper to taste
In a skillet over medium heat, sauté garlic and onion in the olive oil, about 10 minutes. Break apart the whole tomatoes with your hands and add to the pan along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and simmer 20 minutes, stirring occasionally.
Yield: 6 servings
POTATO SALAD with PARMESAN and TOMATO
POTATO SALAD with PARMESAN and TOMATO
6 medium to large boiling potatoes, scrubbed
1 large tomato
1 butter head lettuce
1 shallot, finely chopped
Chopped fresh chives, to serve
Grated Parmesan cheese, to serve
FOR VINEGRETTE:
2 teaspoons mustard
4 teaspoons white wine vinegar
1/3 cup olive oil
¾ cup grated Parmesan cheese
Place the potatoes in a large saucepan of salted water. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until tender to the point of a knife. Remove and plunge into a bowl of iced water to stop the cooking. Peel the potatoes, then cut them into ½-inch cubes and set aside to cool.
Bring a small pan of water to a boil. With the point of a small sharp knife, score a small cross in the skin at the base of the tomato. Drop the tomato into the boiling water for 10 seconds, then plunge it into a bowl of cold water. Peel the skin away from the cross, then cut around and remove the stalk from the tomato. Slice the tomato into quarters, remove and discard the seeds and finely diced the flesh. Set aside.
FOR THE VINAGRETTE:
Mix the mustard and the vinegar together in a small bowl and season to taste. Gradually pour in the oil in a thin steady stream, whisking until the mixture emulsifies and thickens. Stir in the Parmesan, then gently toss in the potato cubes in the vinaigrette until well coated.
TO SERVE:
Arrange the lettuce leaves on six plates. Pile some potato salad in the center and garnish each salad with a sprinkle of shallot, chives and diced tomato, then a little extra Parmesan and freshly ground black pepper.
Yield: 4 servings.
6 medium to large boiling potatoes, scrubbed
1 large tomato
1 butter head lettuce
1 shallot, finely chopped
Chopped fresh chives, to serve
Grated Parmesan cheese, to serve
FOR VINEGRETTE:
2 teaspoons mustard
4 teaspoons white wine vinegar
1/3 cup olive oil
¾ cup grated Parmesan cheese
Place the potatoes in a large saucepan of salted water. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until tender to the point of a knife. Remove and plunge into a bowl of iced water to stop the cooking. Peel the potatoes, then cut them into ½-inch cubes and set aside to cool.
Bring a small pan of water to a boil. With the point of a small sharp knife, score a small cross in the skin at the base of the tomato. Drop the tomato into the boiling water for 10 seconds, then plunge it into a bowl of cold water. Peel the skin away from the cross, then cut around and remove the stalk from the tomato. Slice the tomato into quarters, remove and discard the seeds and finely diced the flesh. Set aside.
FOR THE VINAGRETTE:
Mix the mustard and the vinegar together in a small bowl and season to taste. Gradually pour in the oil in a thin steady stream, whisking until the mixture emulsifies and thickens. Stir in the Parmesan, then gently toss in the potato cubes in the vinaigrette until well coated.
TO SERVE:
Arrange the lettuce leaves on six plates. Pile some potato salad in the center and garnish each salad with a sprinkle of shallot, chives and diced tomato, then a little extra Parmesan and freshly ground black pepper.
Yield: 4 servings.
NORWEGIAN FRUIT SOUP
NORWEGIAN FRUIT SOUP
½ cup pearl tapioca
½ cup cooked raisins
Juice of 1 large lemon
Sugar to taste
3 cups water
½ cup cooked pitted prunes
1 teaspoon butter
Cook tapioca in water until transparently. Add raisins, prunes, lemon juice and sugar. Simmer over low heat for 3-4 minutes. Add the butter.
Serve hot or cold.
½ cup pearl tapioca
½ cup cooked raisins
Juice of 1 large lemon
Sugar to taste
3 cups water
½ cup cooked pitted prunes
1 teaspoon butter
Cook tapioca in water until transparently. Add raisins, prunes, lemon juice and sugar. Simmer over low heat for 3-4 minutes. Add the butter.
Serve hot or cold.
COLD FRUIT EXPLOSION SOUP
COLD FRUIT EXPLOSION SOUP
“Watermelon. Honeydew, and blueberries blended with ginger and nutmeg makes a refreshing fruit soup, perfect for the summertime”.
4 cups seeded watermelon
2 cups cubed honeydew
2 cups fresh blueberries, divided
1-1/2 teaspoons minced fresh gingerroot
½ teaspoon ground nutmeg
Blend the watermelon, honeydew, and about half of the blueberries in a blender until smooth. Add the ginger and the nutmeg, blend again until incorporated. Pour the soup into a bowl and stir the reserved blueberries to serve.
Yield: 6 servings.
“Watermelon. Honeydew, and blueberries blended with ginger and nutmeg makes a refreshing fruit soup, perfect for the summertime”.
4 cups seeded watermelon
2 cups cubed honeydew
2 cups fresh blueberries, divided
1-1/2 teaspoons minced fresh gingerroot
½ teaspoon ground nutmeg
Blend the watermelon, honeydew, and about half of the blueberries in a blender until smooth. Add the ginger and the nutmeg, blend again until incorporated. Pour the soup into a bowl and stir the reserved blueberries to serve.
Yield: 6 servings.
CORN DOG CASSEROLE
CORN DOG CASSEROLE
“Browned hot dog pieces mixed with celery, green onion, a corn bread batter and Cheddar cheese for a taste of the county fair in a casserole.”
2 cups thinly sliced celery
1-1/2 cups sliced green onions
2 Tablespoons butter
1-1/2 lbs. hot-dogs (beef and pork frankfurters)
2 eggs
1-1/2 cups milk
2 tsp. ground sage
¼ tsp. ground black pepper
2 (8.5-oz.) dry corn bread mix
2 cups shredded Cheddar cheese, divided
In a medium skillet, sauté sausage and green onions in butter for 5 minutes. Place sauté mixture in a large bowl; set aside.
Slice hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, sauté hot dogs for 5 minutes or until lightly browned. Add to onion/celery mixture and mix all together. Set aside 1-cup mixture.
Preheat oven to 400^.
In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1-cup hot dog mixture. Stir in corn bread mix and 1-1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3-quart baking dish. Top with reserved 1-cup hot dog mixture and remaining ½ cup shredded cheese.
Bake uncovered in preheated oven for 30 minutes, or until golden brown.
Yield: 12 servings.
“Browned hot dog pieces mixed with celery, green onion, a corn bread batter and Cheddar cheese for a taste of the county fair in a casserole.”
2 cups thinly sliced celery
1-1/2 cups sliced green onions
2 Tablespoons butter
1-1/2 lbs. hot-dogs (beef and pork frankfurters)
2 eggs
1-1/2 cups milk
2 tsp. ground sage
¼ tsp. ground black pepper
2 (8.5-oz.) dry corn bread mix
2 cups shredded Cheddar cheese, divided
In a medium skillet, sauté sausage and green onions in butter for 5 minutes. Place sauté mixture in a large bowl; set aside.
Slice hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, sauté hot dogs for 5 minutes or until lightly browned. Add to onion/celery mixture and mix all together. Set aside 1-cup mixture.
Preheat oven to 400^.
In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1-cup hot dog mixture. Stir in corn bread mix and 1-1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3-quart baking dish. Top with reserved 1-cup hot dog mixture and remaining ½ cup shredded cheese.
Bake uncovered in preheated oven for 30 minutes, or until golden brown.
Yield: 12 servings.
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