Start Saving Today!

Nov 7, 2009

Parsley Buttered Carrots

Parsley Buttered Carrots

1 can (16 ounces) whole small carrots
1 tablespoon butter or margarine
1 teaspoon parsley flakes

Heat carrots (with liquid); drain. Dot with butter. Sprinkle with parsley
flakes and toss.

Makes 2 servings.

Minute Steaks with Butter Sauce

1 tablespoon salad oil
2 beef cubed steaks
garlic salt
2 tablespoons butter or margarine
1 teaspoon lemon juice
1 teaspoon worcestershire sauce
1/2 teaspoon freeze dried chives
1/4 teaspoon dry mustard

Heat oil in 8 inch skillet; cook steaks over medium high heat until brown,
about 4 minutes on each side. Season with garlic salt. Remove steaks from
skillet and keep warm.

Drain off fat. Melt butter in same skillet. Stir in remaining ingredients
and heat. Place steaks on dinner plates; pour butter mixture on each.

Makes 2 servings.

Chicken Spaghetti

Chicken Spaghetti

4 skinless, boneless chicken breasts
1 lb. spaghetti
1 cup chopped green peppers
1 cup chopped onions
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups water
1 1/2 cups picante sauce (can use mild or hot, whatever you prefer)
1 lb. Velveeta cheese

In a large pot, boil chicken breasts until tender. Cook spaghetti
according to package directions, then drain. Let chicken cool when
done, then chop. In a large microwave-safe bowl, melt cheese in microwave.
Add peppers, onions, soups, water and picante sauce. Add chicken and
spaghetti and mix well. Spoon into two shallow 2 quart baking dishes.
Bake, covered, at 350 degrees for 35-45 minutes or until it bubbles.
** Each casserole makes about 6 servings. This freezes really well.
If going to freeze, wrap tightly with extra-heavy duty foil; when going
to bake, bake a frozen casserole for 1 hour.

Island Shrimp Bog

1/2 pound sliced bacon -- finely diced
2 medium onions -- finely chopped
1 1/2 cups uncooked long-grain rice
3 1/4 cups chicken broth
1 1/2 cups peeled and chopped tomatoes -- with juices
2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 pounds medium shrimp -- peeled and deveined
1/4 cup chopped fresh parsley

In a large pot, fry bacon over medium heat; drain and set aside. Pour
off all but 3 tablespoons of the fat, add the onions to the pot, then cook
for 3 minutes over medium heat, stirring. Add the rice, 2-1/4 cups of the
broth, tomatoes with juices, lemon juice, Worcestershire sauce, salt,
nutmeg, cayenne pepper and black pepper; bring to a low simmer, cover, and
cook for 20 minutes. Stir in the bacon, shrimp, and the remaining cup of
broth; continue cooking, uncovered, for 10 minutes. Stir the bog with a
fork, adjust seasonings and sprinkle parsley on top.

Olive Bites

4 oz. sharp cheddar cheese, grated
1/2 cup sifted flour
1/4 tsp. salt
1/8 tsp. dry mustard
1 tsp. milk
3 tbls. melted butter
2 drops tabasco sauce
25 stufed olives

Sift dry ingredients together and blend with grated cheese. Add
slightly cooled melted butter, milk and tobasco sauce. Using about a
teaspoon of dough for each, shape dough around olives, covering them.
Place on baking sheet and bake at 400 degrees 10 to 15 minutes. These
may be frozen in advance.

Corned Beef Pate

2 tsp. instant minced onion
1- 12 ounce can corned beef
1/2 cup mayonnaise
1/2 tsp. dry mustard
2/3 cup water
8 ounces braunschweiger
1 tbls. vinegar
1 tbls. horseradish

Soften onion in water for 5 minutes. Flake corned beef with fork; add
braunschweiger, add mayonnaise, vinegar, dry mustard and the onion
mixture. Place about 1/2 cup of mixture in blender and blend at meduim
speed until smooth. Remove from blender, repeat with remaining
mixture. Place in 3 & 1/2 cup mold and chill. Unmold onto serving
plate. Serve with trisket crackers or seasoned rye crisp crackers or
your favorite brand.

Honey Mustard Halibut

3/4 cup honey mustard marinade
1 1/2 pounds Halibut
Lemon slices

1. Place fish in a self-closing plastic bag. Pour marinade evenly over fish.
Refrigerate 20-30 minutes, turn to coat.

2. Grill over medium-hot coals, or broil, 8-10 minutes or until fish flakes
easily with fork. Baste with fresh marinade during cooking. Garnish with
lemon slices.

Makes 6 servings

Grilled Apple Turkey Burger

Grilled Apple Turkey Burger

Turkey Burger:
1 package lean ground turkey
1 medium apple, peeled and shredded
1 small onion, grated
1/2 teaspoon salt
1/2 teaspoon pepper
4 hamburger rolls, split and lightly toasted

Cranberry Catsup:
2 cups fresh or frozen cranberries
3/4 cup packed light brown sugar
1/4 cup cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground red pepper

1. In medium bowl, gently combine ground turkey, apple, onion, salt, and
pepper. Shape turkey mixture into four equal-sized patties.

2. Grill until well done.

3. Meanwhile, in 3-quart saucepan, combine cranberries, brown sugar, vinegar,
cinnamon, ginger, and red pepper. Over medium heat, cook cranberry mixture 5
to 8 minutes or until cranberries pop.

4. Pour mixture into food processor bowl and blend until smooth. Serve
burgers on hot buns. Use cranberry catsup for dipping or a topping for

Makes 4 servings

Honey Lime Mesquite Chicken

Honey Lime Mesquite Chicken

1 oz. dry mesquite marinade mix
Juice of 1 lime
1/4 cup (68.75 ml) oil
1 tablespoon (15 g) honey
2 pounds (1.1375 kg) chicken parts

1. Combine Mesquite Marinade with next 4 ingredients in a self-closing
plastic bag or shallow dish.

2. Add chicken, turning to coat all sides. Refrigerate 30 minutes or longer
for extra flavor.

3. Lightly grease grill rack. Remove chicken from marinade. Grill chicken
until done, turning occasionally.

Makes 6 servings

Cheese, Bacon, and Onion Cornbread

4 slices bacon
1 large onion -- finely chopped
2 eggs -- beaten
1 1/2 cups milk
2 cups self-rising cornmeal mix
6 ounces shredded Swiss or Cheddar cheese

Heat oven to 425°. Cook bacon until crisp, drain, crumble, and save.
Saute onion until tender in small amount of bacon grease. In large bowl,
combine eggs, milk, cornmeal, and cheese. Stir in onions and bacon. Pour
into greased pan, bake at 425° for 25 to 30 minutes.

Banana Fritters

1/2 cup buttermilk baking mix
1/4 cup sugar
1/4 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 egg yolks
2 egg whites -- stiffly beaten
2 cups vegetable oil -- more if needed
6 bananas -- peeled, halved
crosswise, then lengthwise

In a small mixing bowl, combine baking mix, sugar, milk, cinnamon,
nutmeg, and egg yolks. Beat until smooth. Fold in egg whites. Attach rack to
wok, if included, and heat oil, uncovered, at high for 8-9 minutes. Dip 4-5
banana pieces into batter and place into hot oil. Fry until golden brown on
both sides. Remove with slotted spoon or strainer. Drain on rack, then
remove. Repeat frying remaining banana pieces. Sprinkle with powdered sugar.