CHICKEN QUESADILLAS
12 ounces cooked chicken breast halves
2/3 cup shredded Monterey Jack cheese
1/4 cup finely chopped green onion
8 (8") flour tortillas
1 cup salsa
1 cup sour cream
Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas.
Cover with remaining tortillas. Heat one tortilla stack in a large skillet over medium heat for 2-3 minutes.
Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.
Serve with sour cream.
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Oct 16, 2009
FILLET PROVENCAL
FILLET PROVENCAL
2 sm. onions, sliced
2 tbsp. butter
1 clove garlic, finely chopped
1 (16 oz.) can stewed tomatoes, chopped
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/4 c. white wine
1/8 tsp. basil
6 flounder fillets (about 1/4 lb. each)
Salt
TO COOK BY MICROWAVE: In 8x12 inch dish, combine onion, butter and garlic. Cover with plastic wrap. Cook at high 3 to 3 1/2 minutes. Stir in tomatoes, mushrooms, wine and basil. Cover. Cook at high 3 minutes, and at medium 3 to 4 minutes; stir once.
Meanwhile, season fish with salt, skin side only. Roll up (skin side in) and arrange seam-side down in sauce; spoon sauce over fish. Cover. Cook at high 5 to 7 minutes, or until fish is done. Let stand, covered, 5 minutes before serving.
2 sm. onions, sliced
2 tbsp. butter
1 clove garlic, finely chopped
1 (16 oz.) can stewed tomatoes, chopped
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/4 c. white wine
1/8 tsp. basil
6 flounder fillets (about 1/4 lb. each)
Salt
TO COOK BY MICROWAVE: In 8x12 inch dish, combine onion, butter and garlic. Cover with plastic wrap. Cook at high 3 to 3 1/2 minutes. Stir in tomatoes, mushrooms, wine and basil. Cover. Cook at high 3 minutes, and at medium 3 to 4 minutes; stir once.
Meanwhile, season fish with salt, skin side only. Roll up (skin side in) and arrange seam-side down in sauce; spoon sauce over fish. Cover. Cook at high 5 to 7 minutes, or until fish is done. Let stand, covered, 5 minutes before serving.
PINA COLADA SLUSH
PINA COLADA SLUSH
6 oz. coconut juice
4 oz. frozen pineapple juice concentrate, unthawed
2 tbsp. half & half or milk
1 1/2 c. mandarin orange spritzer or other natural fruit soda
Place first 3 ingredients in glass or ceramic pitcher, and mix well. Follow instructions for Super Juicy Slush.
6 oz. coconut juice
4 oz. frozen pineapple juice concentrate, unthawed
2 tbsp. half & half or milk
1 1/2 c. mandarin orange spritzer or other natural fruit soda
Place first 3 ingredients in glass or ceramic pitcher, and mix well. Follow instructions for Super Juicy Slush.
FRUIT JUICE SPRITZER
FRUIT JUICE SPRITZER
Sparkling mineral water
Any pure fruit juice (100%)
Select any pure fruit juice. Option 1: Add any proportion you like of (Strathmore's) sparkling mineral water.
Option 2: Add equal part spring water or distilled water. Store a weeks supply in the new screw top soft drink bottles and take to work.
Sparkling mineral water
Any pure fruit juice (100%)
Select any pure fruit juice. Option 1: Add any proportion you like of (Strathmore's) sparkling mineral water.
Option 2: Add equal part spring water or distilled water. Store a weeks supply in the new screw top soft drink bottles and take to work.
CAPTAIN MORGAN'S FLOAT
2 shots Captain Morgans Spiced Rum
2 Scoops Vanilla Ice Cream
12 Oz Coca Cola, Pepsi, or Moxie
Take a large cup and pour in rum. add Coke or Pepsi and top off with ice cream and enjoy.
2 Scoops Vanilla Ice Cream
12 Oz Coca Cola, Pepsi, or Moxie
Take a large cup and pour in rum. add Coke or Pepsi and top off with ice cream and enjoy.
FREEZING MUSHROOMS
FREEZING MUSHROOMS
Freezing Raw (Freeze whole, for use within 3 months) :
Choose very fresh mushrooms; wipe with a clean cloth to remove dirt. Place each a little apart on a baking tray and open-freeze as quickly as possible. When mushrooms are frozen, pack into containers, fit on a lid and replace in freezer. Use within 3 months. Use straight from the freezer for pies, casseroles or stews or thaw for about 1 hour and use as required.
Freezing, Par-boiled:
Wash raw mushrooms. Add 1/2 teaspoon salt to 1 quart rapidly boiling water. To keep mushrooms white, add 1/2 teaspoon lemon juice to water. Add mushrooms. Let water come to a boil again. Boil mushrooms 3 minutes. Rinse with cold water. Drain thoroughly. Seal in plastic bags. Freeze. Will keep about one year.
Freezing Sauteed Mushrooms:
Saute 1 lb. of mushrooms in butter with salt and pepper, using high heat for 1 or 2 minutes, stirring constantly. Cool, then store in small containers and freeze. Use frozen, or thaw to room temperature about one hour; use for omelettes, sauces or served on toast.
Freezing Raw (Freeze whole, for use within 3 months) :
Choose very fresh mushrooms; wipe with a clean cloth to remove dirt. Place each a little apart on a baking tray and open-freeze as quickly as possible. When mushrooms are frozen, pack into containers, fit on a lid and replace in freezer. Use within 3 months. Use straight from the freezer for pies, casseroles or stews or thaw for about 1 hour and use as required.
Freezing, Par-boiled:
Wash raw mushrooms. Add 1/2 teaspoon salt to 1 quart rapidly boiling water. To keep mushrooms white, add 1/2 teaspoon lemon juice to water. Add mushrooms. Let water come to a boil again. Boil mushrooms 3 minutes. Rinse with cold water. Drain thoroughly. Seal in plastic bags. Freeze. Will keep about one year.
Freezing Sauteed Mushrooms:
Saute 1 lb. of mushrooms in butter with salt and pepper, using high heat for 1 or 2 minutes, stirring constantly. Cool, then store in small containers and freeze. Use frozen, or thaw to room temperature about one hour; use for omelettes, sauces or served on toast.
STUFFED GREEN PEPPER SOUP
1 lb ground beef
1 envelope dry onion soup mix
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 cup cooked white rice
2 large green bell peppers, chopped
1 beef bouillon cube
1/8 cup packed brown sugar
2 tablespoons apple cider vinegar
1 1/4 cups water
mozzarella cheese for finishing (optional)
In a large pot, brown beef thoroughly. Drain grease and return to pot. - Stir in dry soup mix and heat thoroughly.
Add remaining ingredients (except rice) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until peppers are soft. Add rice and heat through.
Scoop into bowls and sprinkle with mozzarella cheese.
Makes 5 servings.
1 envelope dry onion soup mix
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 cup cooked white rice
2 large green bell peppers, chopped
1 beef bouillon cube
1/8 cup packed brown sugar
2 tablespoons apple cider vinegar
1 1/4 cups water
mozzarella cheese for finishing (optional)
In a large pot, brown beef thoroughly. Drain grease and return to pot. - Stir in dry soup mix and heat thoroughly.
Add remaining ingredients (except rice) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until peppers are soft. Add rice and heat through.
Scoop into bowls and sprinkle with mozzarella cheese.
Makes 5 servings.
BROILED SALMON WITH WHITE WINE DILL
8 (1") thick salmon steaks
Salt
Pepper
WINE SAUCE:
1/4 c. Land O Lakes butter
1 1/2 tsp. minced fresh garlic
2 tbsp. all purpose flour
3/4 c. chicken broth
1/3 c. white wine or chicken broth
1 1/2 tbsp. chopped fresh dill
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. lemon juice
1 1/2 c. Land O Lakes light sour cream
Place salmon steaks on greased broiler pan. Season with salt and pepper. Broil 5" away from heat for 5 to 6 minutes or until light browned. Turn steaks over; continue broiling 5 to 6 minutes or until salmon flakes with a fork. Set aside; keep warm.
Meanwhile, in 2 quart saucepan melt butter until sizzling; stir in garlic. Cook over medium high heat 1 minute. Stir in flour; continue cooking until bubbly, 1 minute. Reduce heat to medium. Stir in all remaining ingredients except light sour cream. Continue cooking, stirring occasionally, until heated through, 3 to 5 minutes. Serve immediately over broiled salmon steaks. Yield: 8 servings.
2 teaspoons dried dill weed can be substituted for 1 1/2 tablespoons chopped fresh dill.
Salt
Pepper
WINE SAUCE:
1/4 c. Land O Lakes butter
1 1/2 tsp. minced fresh garlic
2 tbsp. all purpose flour
3/4 c. chicken broth
1/3 c. white wine or chicken broth
1 1/2 tbsp. chopped fresh dill
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. lemon juice
1 1/2 c. Land O Lakes light sour cream
Place salmon steaks on greased broiler pan. Season with salt and pepper. Broil 5" away from heat for 5 to 6 minutes or until light browned. Turn steaks over; continue broiling 5 to 6 minutes or until salmon flakes with a fork. Set aside; keep warm.
Meanwhile, in 2 quart saucepan melt butter until sizzling; stir in garlic. Cook over medium high heat 1 minute. Stir in flour; continue cooking until bubbly, 1 minute. Reduce heat to medium. Stir in all remaining ingredients except light sour cream. Continue cooking, stirring occasionally, until heated through, 3 to 5 minutes. Serve immediately over broiled salmon steaks. Yield: 8 servings.
2 teaspoons dried dill weed can be substituted for 1 1/2 tablespoons chopped fresh dill.
MALT SHAKE CAKE
1 c. butter, softened
1 c. cool water
1 c. sugar
2 c. chocolate malt powder
2 c. flour
3 tsp. baking powder
1 tsp. salt
4 eggs
2 tsp. vanilla
1/2 c. chopped nuts
Maraschino cherries
Combine all ingredients except 1/2 cup malt powder, nuts and cherries. Blend 30 seconds then beat 2 minutes at medium speed. Grease and flour 2 round cake pans. Bake at 375 degrees for 30-35 minutes. Remove from pans and cool then frost with Cream Malt Filling. Refrigerate unused portion.
CREAMY MALT FILLING:
2 c. heavy cream
1/2 c. malt powder
1/4 c. cocoa
2 tbsp. sugar
Whip together until stiff. Frost between layers and outside of cake. Decorate with nuts and cherries.
1 c. cool water
1 c. sugar
2 c. chocolate malt powder
2 c. flour
3 tsp. baking powder
1 tsp. salt
4 eggs
2 tsp. vanilla
1/2 c. chopped nuts
Maraschino cherries
Combine all ingredients except 1/2 cup malt powder, nuts and cherries. Blend 30 seconds then beat 2 minutes at medium speed. Grease and flour 2 round cake pans. Bake at 375 degrees for 30-35 minutes. Remove from pans and cool then frost with Cream Malt Filling. Refrigerate unused portion.
CREAMY MALT FILLING:
2 c. heavy cream
1/2 c. malt powder
1/4 c. cocoa
2 tbsp. sugar
Whip together until stiff. Frost between layers and outside of cake. Decorate with nuts and cherries.
MOCK CHICKEN LEGS
1 lb. veal, cut in cubes
1 lb. lean pork, cut in cubes
Place on small wooden skewers (5 or so pieces each) alternate veal and pork cubes on skewers.
Lightly sprinkle salt and pepper over meat. Scramble some eggs with a little milk added in a dish. Dip in pork chops in egg and roll. You may have to add more eggs, keep beating or turning over the mixture with fork often. Add some more salt and pepper Then roll in cracker meal or crumbs. .
Brown in electric frying pan in butter for about 20 to 30 minutes.
(May be stored in refrigerator until used.) Place in dripping pan with small amount of water to steam. Keep moist. Bake at 325 degrees for about 1 1/2 hours.
1 lb. lean pork, cut in cubes
Place on small wooden skewers (5 or so pieces each) alternate veal and pork cubes on skewers.
Lightly sprinkle salt and pepper over meat. Scramble some eggs with a little milk added in a dish. Dip in pork chops in egg and roll. You may have to add more eggs, keep beating or turning over the mixture with fork often. Add some more salt and pepper Then roll in cracker meal or crumbs. .
Brown in electric frying pan in butter for about 20 to 30 minutes.
(May be stored in refrigerator until used.) Place in dripping pan with small amount of water to steam. Keep moist. Bake at 325 degrees for about 1 1/2 hours.
SWEET POTATO PUDDING
6 sweet potatoes
3 tablespoons butter, melted
1/4 cup cream
1/8 cup whiskey or rum or 1/4 cup sherry
salt and pepper, to taste
We like a smokey flavored whiskey or dark rum with vanilla undertones, such as Jack Daniels or Myer's. Most of the alcohol evaporates during the baking, but you can substitute 1 teaspoon of vanilla, if desired. If the potatoes are not as sweet as you would like, a teaspoon of honey can be added along with the butter.
Preheat oven to 350°F.
Wash and peel sweet potatoes and remove blemishes. Boil or steam until fork tender.
Drain and mash with a tablespoon of butter. Heat cream until hot but not boiling.
Beat potatoes with a mixer, pouring in cream in a thin stream; beat until fluffy. Beat in the remaining ingredients.
Transfer potatoes to a buttered baking dish. Bake for 20 minutes, until brown.
Serves 6.
3 tablespoons butter, melted
1/4 cup cream
1/8 cup whiskey or rum or 1/4 cup sherry
salt and pepper, to taste
We like a smokey flavored whiskey or dark rum with vanilla undertones, such as Jack Daniels or Myer's. Most of the alcohol evaporates during the baking, but you can substitute 1 teaspoon of vanilla, if desired. If the potatoes are not as sweet as you would like, a teaspoon of honey can be added along with the butter.
Preheat oven to 350°F.
Wash and peel sweet potatoes and remove blemishes. Boil or steam until fork tender.
Drain and mash with a tablespoon of butter. Heat cream until hot but not boiling.
Beat potatoes with a mixer, pouring in cream in a thin stream; beat until fluffy. Beat in the remaining ingredients.
Transfer potatoes to a buttered baking dish. Bake for 20 minutes, until brown.
Serves 6.
SHRIMP FRY
1 egg, separated
1/4 c. cornstarch
1/2 tsp. salt
1/4 c. flour
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 c. flat beer
paprika, for sprinkling
lemon wedges
Beat egg yolk and salt. Mix flour and cornstarch with half of the beer and make a smooth paste. Mix in egg yolk and remaining beer. Stir in onion and garlic powder.
Beat egg whites stiff and fold into mixture. Enough for about 1 pound shrimp.
Deep fry in peanut oil using a fry thermometer for best results. To test oil temperature, a 1 inch cube of bread should brown in one minute; if it browns more quickly, lower the heat; if it browns more slowly, turn up the heat slightly and test again in a few minutes.
Remove using a slotted spoon and drain on paper towels. Sprinkle lightly with paprika, if desired, to add color. Serve with lemon wedges.
Season immediately with salt and pepper.
1/4 c. cornstarch
1/2 tsp. salt
1/4 c. flour
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 c. flat beer
paprika, for sprinkling
lemon wedges
Beat egg yolk and salt. Mix flour and cornstarch with half of the beer and make a smooth paste. Mix in egg yolk and remaining beer. Stir in onion and garlic powder.
Beat egg whites stiff and fold into mixture. Enough for about 1 pound shrimp.
Deep fry in peanut oil using a fry thermometer for best results. To test oil temperature, a 1 inch cube of bread should brown in one minute; if it browns more quickly, lower the heat; if it browns more slowly, turn up the heat slightly and test again in a few minutes.
Remove using a slotted spoon and drain on paper towels. Sprinkle lightly with paprika, if desired, to add color. Serve with lemon wedges.
Season immediately with salt and pepper.
ITALIAN STYLE MARINATED MUSHROOMS
2 lbs. fresh mushrooms
2 tablespoons garlic, minced
3 tablespoons shallots, minced
1 cup white wine vinegar
1 cup extra virgin olive oil
1 cup water
2 bay leaves
1 green pepper, finely minced
1 red pepper, finely minced
1/4 tsp. dry thyme
1/4 tsp. dry oregano
1 tablespoon fresh basil, minced
1 tsp. salt (or more, to taste)
1/2 tsp. freshly ground black pepper
pinch cayenne pepper
The combined colors of the red and green peppers give this a festive touch. These mushrooms make a nice addition to antipasto dishes but are flavorful enough to be served on their own.
Using a silicone or pastry brush, clean mushrooms; or wipe clean with a damp cloth. Set aside. Wash, core and seed peppers; chop into a fine 1/8 inch mince.
In a medium saucepan, combine remaining ingredients and bring to a boil. Reduce heat and simmer for 5 minutes.
Stir in mushrooms and peppers; Cover for 5 minutes and cook until mushrooms are barely tender, stirring often.
Remove from heat; transfer to a jar and refrigerate. Will keep for 1 or 2 weeks.
2 tablespoons garlic, minced
3 tablespoons shallots, minced
1 cup white wine vinegar
1 cup extra virgin olive oil
1 cup water
2 bay leaves
1 green pepper, finely minced
1 red pepper, finely minced
1/4 tsp. dry thyme
1/4 tsp. dry oregano
1 tablespoon fresh basil, minced
1 tsp. salt (or more, to taste)
1/2 tsp. freshly ground black pepper
pinch cayenne pepper
The combined colors of the red and green peppers give this a festive touch. These mushrooms make a nice addition to antipasto dishes but are flavorful enough to be served on their own.
Using a silicone or pastry brush, clean mushrooms; or wipe clean with a damp cloth. Set aside. Wash, core and seed peppers; chop into a fine 1/8 inch mince.
In a medium saucepan, combine remaining ingredients and bring to a boil. Reduce heat and simmer for 5 minutes.
Stir in mushrooms and peppers; Cover for 5 minutes and cook until mushrooms are barely tender, stirring often.
Remove from heat; transfer to a jar and refrigerate. Will keep for 1 or 2 weeks.
HERBED ROAST CHICKEN
1 3-4 lb. chicken, quartered
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano or marjoram
1/4 tsp. rosemary
2 tsp. fresh parsley, minced
3 cloves garlic
1 large onion, chopped
1/2 cup chicken broth
Preheat oven to 375°F.
Wash chicken (approx 3-4 lb.) and cut into quarters.
In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic and chopped onion.
Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.
Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or baking pan.
Combine herbs and chicken broth. Baste chicken with broth and a little olive oil, and continue to baste occasionally during the cooking.
Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160°F.
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano or marjoram
1/4 tsp. rosemary
2 tsp. fresh parsley, minced
3 cloves garlic
1 large onion, chopped
1/2 cup chicken broth
Preheat oven to 375°F.
Wash chicken (approx 3-4 lb.) and cut into quarters.
In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic and chopped onion.
Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.
Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or baking pan.
Combine herbs and chicken broth. Baste chicken with broth and a little olive oil, and continue to baste occasionally during the cooking.
Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160°F.
CANDY APPLES
CANDY APPLES
6 apples
6 wooden or bamboo skewers
1 1/2 cups granulated sugar
1/8 tsp. cream of tartar or Bakewell Cream
1/3 cup water
1/2 tsp. fresh lemon juice
6 whole cloves
1 tsp. red food coloring
cinnamon red hots candies, crushed (optional)
flaked coconut or chopped nuts
Spray a cookie sheet with non-stick spray, brush with vegetable oil or line with a silicone sheets.
Remove stems from apples. Insert a skewer into each apple through the stem end.
In a heavy saucepan over medium heat, dissolve the sugar with the water and cream of tartar. Add lemon juice, cloves and crushed cinnamon red hots (if using).
Add red food coloring. Boil the mixture, without stirring, until the temperature reaches 310°F on a candy thermometer or until the sugar mixture reaches the hard crack stage.
Remove saucepan from heat. Dip apples into the syrup, turning to coat. If a coconut or nut coating is wanted, roll the apples in the coating while still warm.
Leave the apples on the cookie sheet to cool.
Makes 6 apples.
CAUTION: Be very careful when handling hot sugar - it will burn!
6 apples
6 wooden or bamboo skewers
1 1/2 cups granulated sugar
1/8 tsp. cream of tartar or Bakewell Cream
1/3 cup water
1/2 tsp. fresh lemon juice
6 whole cloves
1 tsp. red food coloring
cinnamon red hots candies, crushed (optional)
flaked coconut or chopped nuts
Spray a cookie sheet with non-stick spray, brush with vegetable oil or line with a silicone sheets.
Remove stems from apples. Insert a skewer into each apple through the stem end.
In a heavy saucepan over medium heat, dissolve the sugar with the water and cream of tartar. Add lemon juice, cloves and crushed cinnamon red hots (if using).
Add red food coloring. Boil the mixture, without stirring, until the temperature reaches 310°F on a candy thermometer or until the sugar mixture reaches the hard crack stage.
Remove saucepan from heat. Dip apples into the syrup, turning to coat. If a coconut or nut coating is wanted, roll the apples in the coating while still warm.
Leave the apples on the cookie sheet to cool.
Makes 6 apples.
CAUTION: Be very careful when handling hot sugar - it will burn!
PORK CHOPS
Easy pork chops with tangy homemade barbecue sauce.
Ingredients:•6 pork chops, 1-inch thick
•salt and pepper, to taste
•1 medium onion, sliced
•6 slices lemon
•1/3 cup brown sugar
•1/3 cup ketchup
Preparation:
Spray a baking dish with nonstick cooking spray.Arrange pork chops in the baking dish; sprinkle with salt and pepper. Place onion slices over each chop. Place a lemon slice on each. Combine brown sugar and ketchup; top each chop with a dollop of the ketchup mixture. Cover and bake in a preheated 350 degree oven for about 1 hour. Uncover and cook for an additional 30 minutes.
Serves 6.
Ingredients:•6 pork chops, 1-inch thick
•salt and pepper, to taste
•1 medium onion, sliced
•6 slices lemon
•1/3 cup brown sugar
•1/3 cup ketchup
Preparation:
Spray a baking dish with nonstick cooking spray.Arrange pork chops in the baking dish; sprinkle with salt and pepper. Place onion slices over each chop. Place a lemon slice on each. Combine brown sugar and ketchup; top each chop with a dollop of the ketchup mixture. Cover and bake in a preheated 350 degree oven for about 1 hour. Uncover and cook for an additional 30 minutes.
Serves 6.
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