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Nov 8, 2009

Lemon Basil Marinade

Lemon Basil Marinade

Makes about 2/3 cups (enough for 6 servings)

13 cup cider vinegar
1/4 cup Grey Poupon Dijon or County Dijon Mustard
2 Tbsp vegetable oil
2 - 3 tsp dried basil leaves
1 tsp grated lemon peel
1 clove garlic

In a small bowl whisk together the vinegar, mustard, oil, basil, lemon
peel and garlic. Use as a marinade for chicken, pork or seafood.

Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

1/2 cup water
1/3 cup apricot preserves
1/4 cup ReaLime Lime Juice from Concentrate
1 tablespoon cornstarch
1 tablespoon soy sauce
12 ounce skinless, boneless chicken breast strips for stir frying
2 cups chow mein noodles
1 tablespoon cooking oil
1 (16 ounce) package frozen broccoli stir fry vegetables

Preheat oven to 350º. For sauce, combine water, apricot preserves, ReaLime,
cornstarch and soy sauce in small bowl. Rinse chicken; pat dry. Set aside.

Place noodles in shallow baking pan; bake 5 minutes or until heated through.

Meanwhile, pour oil into wok or large skillet. (Add more oil as necessary
during cooking.) Preheat over medium high heat.

Stir fry frozen vegetables in hot oil 2 to 3 minutes or until crisp tender.
Remove from wok. Add chicken; stir fry 3 to 4 minutes or until chicken is no
longer pink. Push chicken from center of wok.

Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.

Return vegetables to wok. Cook and stir 1 to 2 minutes or until heated t
hrough. Serve immediately over noodles.

Makes 4 servings.

Herb Marinated Pork Roast

Herb Marinated Pork Roast

1 (2 to 3 pound) boneless pork top loin roast (single loin)
1/2 cup ReaLemon Lemon Juice from Concentrate
1/4 cup reduced sodium soy sauce
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1 clove garlic, finely chopped
1/4 teaspoon pepper

Place meat in plastic bag set in shallow dish. For marinade, combine
ReaLemon, soy sauce, oregano, basil, garlic and pepper. Pour over meat; seal
bag. Marinate in refrigerator 6 to 24 hours, turning occasionally.

Preheat oven to 325º. Drain meat, discarding marinade. Place meat on rack
in shallow roasting pan. Insert meat thermometer into center. Bake 1 1/4
to 1 3/4 hours or until thermometer registers 155º. Remove from pan. Cover
and let stand 15 minutes (meat temperature will rise 5º during standing).

Makes 6 to 8 servings.

Beef Tenderloin with Honey Peach Sauce

1 (2 to 2 1/2 pound) beef tenderloin
1 cup unsweetened pineapple juice
1/3 cup ReaLemon Lemon Juice from Concentrate
2 tablespoons cornstarch
2 tablespoons butter or margarine
2 tablespoons honey
1 teaspoon instant beef bouillon granules
1 1/2 cups fresh or thawed frozen peach slices, chopped

Preheat oven to 425º. If meat is long and thin, fold narrow ends under and
tie. If meat is flat and wide, tie crosswise in 2 or 3 places to make
rounder. Place meat on rack in shallow roasting pan. Insert meat
thermometer in center. Sprinkle with salt and pepper.

Bake 30 to 40 minutes or until themometer registers 140º for medium rare.
Remove from pan. Remove strings if tied. Cover and let stand 15 minutes
(meat temperature will rise 5º during standing).

Meanwhile, for sauce, combine pineapple juice, ReaLemon and cornstarch in
medium sized saucepan. Add butter or margarine, honey and bouillon granules.

Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer.
Stir in peaches; heat through.

Thinly slice meat across grain. Serve with sauce.

Makes 8 to 10 servings.

Apple Pie Bread

3 Cups Flour
1 Cup Sugar
4 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Cloves
1 1/2 Cups Milk
1 Egg
2 Tablespoons Oil
1 1/2 Cups Apples -- unpeeled and diced

Preheat oven to 350. Grease 9x5 loaf pan Mix together wet ingredients with dry
ones mix until well blended. Pour into loaf pan and bake for 1 hour and 20
minutes

POPPY SEED BREAD

Preparation 15 min.
Baking 55 min.

Ingredients:
1 1/2 cups all-purpose flour
2 tablespoons poppy seed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
2/3 cup LAND O LAKES® Butter, softened*
1/3 cup lemon yogurt
2 eggs
1 tablespoon freshly grated lemon peel
1 teaspoon vanilla
1/2 cup milk
LAND O LAKES® Fresh Buttery TasteT Spread

Instructions:
Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan. Combine
flour,
poppy seed, baking powder, baking soda and salt in medium bowl. Set
aside.
Combine sugar and butter in large bowl. Beat at medium speed,
scraping bowl
often, until creamy. Add yogurt, eggs, lemon peel and vanilla; mix
well.
Reduce speed to low. Alternately add flour mixture and milk, beating
well
after each addition, just until moistened.
Spoon batter into prepared pan. Bake for 55 to 60 minutes or until
toothpick
inserted in center comes out clean. Cool 10 minutes; remove from
pan. Cool
completely.
Cut into slices; top with Fresh Buttery TasteT Spread.
*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right
from the
refrigerator.
TIP: Buy poppy seed in small quantities and use promptly to avoid
any
rancidity since they have a high oil content. If storing for
extended
periods, place them in an airtight container and store in freezer or
refrigerator.

Yield: 12 servings (1 loaf)

Whole Wheat Bagels

1 1/4 cup boiling water
3 tablespoons honey
1 tablespoon salt
2 tablespoons yeast
1/4 cup lukewarm water
4 cups whole wheat flour, more if needed


Combine boiling water, honey, salt in large bowl. Cool to lukewarm.

Dissolve yeast in 1/4 cup warm water, add to honey mixture when it has cooled.
Stir in 2 cups flour and beat well to develop gluten. Add remaining flour,
kneading well till smooth and elastic. Shape dough into balls. Poke a hole in
the middle of each one. Cover with dry cloth, let sit 30 minutes.

In a large kettle of salted water, boil water, boil bagels, 4 or 5 at a time,
for 7 minutes, turning once with slotted spoon. Place on ungreased sheet, bake
at 375F for 30 to 35 minutes.

Mayonnaise Rolls

Mayonnaise Rolls

2 C self-rising flour
1/4 C mayonnaise
1 tsp sugar
1/4 Tbsp salt

Preheat oven to 400°F. Grease 12 muffin cups.

Combine flour, mayonnaise, milk, sugar and salt in a medium bowl.

Stir flour mixture with a wooden spoon just until mixed.

Fill prepared muffin cups halfway with batter. Bake until rolls are browned,
about 15 minutes. Serve immediately.

Creamy Pineapple Salad

1 20 oz. can crushed pineapple
water
3 ounces lemon flavored gelatin
1 cup heavy cream
1/4 cup sugar
1 cup cottage cheese

Drain pineapple, reserving the juice in a small
saucepan. Set pineapple aside. Add enough water to juice to make 1 - 1/3
cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and
stir to dissolve. Cool until slightly thickened. In a mixing bowl, whip
cream; gradually beat in sugar. Fold into the gelatin mixture. Stir in
pineapple and cottage cheese; blend well. Pour into a 1 - 1/2 qt. serving
bowl; chill at least 3 hours or overnight.

White Hot Chocolate

3 cups half and half -- divided
2/3 cup vanilla baking chips
1 cinnamon stick -- 3 inches
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
ground cinnamon -- optional

In a saucepan, combine 1/4 cup cream, vanilla chips, cinnamon stick and nutmeg.
Stir over low heat until chips are melted; discard cinnamon. Add remaining
cream; stir until heated through. Remove from heat; add extracts. Sprinkle
each serving with ground cinnamon if desired.

Chocolate Sandwich Cookies

1 cup shortening
2 cups sugar
2 eggs
1 cup sour cream -- (8 oz)
1 cup hot brewed coffee
1 teaspoon vanilla extract
4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon baking powder

FILLING:

3 tablespoons all-purpose flour
1 cup milk
1/2 cup butter or margarine -- softened
1/4 cup shortening
1 cup confectioner's sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

In a mixing bowl, cream shortening and sugar. Add eggs, one at a time,
beating well after each addition. Beat in sour cream, coffee and vanilla.
Combine the dry ingredients; gradually add to the creamed mixture. Drop by
tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11
minutes or until firm to touch. Remove to wire racks to cool. In a
saucepan, combine flour and milk until smooth. Bring to a boil; cook and
stir for 2 minutes or until thickened. Cool to room temperature. In a
mixing bowl, combine remaining filling ingredients; add the milk mixture and
mix well. Spread 2 teaspoonfuls of filling on the bottom of half the
cookies; top with remaining cookies.

Yogurt Berry Pies

1 carton mixed berry yogurt *or* -- (8 oz)
flavor of your choice
2 cups whipped topping
1 package individual graham cracker tart shells -- (6 count)
blueberries and raspberries

In a bowl, stir the yogurt and whipped topping until combined. Spoon into
tart shells. Cover and freeze for 20 minutes. Top with berries.

Apple-Raisin Ladybug

2 lettuce leaves
1 medium Red Delicious apple -- quartered and cored
2 teaspoons smooth peanut butter
2 tablespoons raisins
5 red grapes

Place lettuce leaves on two salad plates. Arrange two apple quarters, peel
side up, on the lettuce. Use dabs of peanut butter to place raisins in the
space between apple quarters. Place one grape at the stem end of apple for
head. For legs, cut the remaining grapes lengthwise into four pieces; place
three on each side of ladybugs. Place small dabs of peanut butter on
remaining raisins; gently press onto apples for spots.

Zesty Fiesta Bake

1 pound ground beef
1 cup chopped onion
3/4 cup ORTEGA Salsa Prima-Homestyle Mild
1 package ORTEGA Taco Seasoning Mix -- 1-1/4 ounces
1/4 cup water
1 cup BIRDS EYE frozen whole kernel corn
1 2 1/4 oz. can sliced ripe olives -- drained
1 8 1/2 oz. package corn bread/muffin mix
1/3 cup milk
1 egg
1 cup shredded cheddar cheese -- 4 oz.
1 4 oz. can ORTEGA Diced Green Chilies

In a large skillet, cook beef and onion until beef is no longer pink; drain.
Stir in salsa, seasoning mix and water. Cook over low heat for 5-6 minutes or
until mixture thickens. Stir in corn and olives. Spoon into a greased 8-in.
square baking dish. Prepare corn bread mix batter according to package
directions, using milk and egg. Stir in cheese and chilies. Spread over meat
mixture. Bake at 350 degrees for 30-35 minutes or until crust is golden brown.

Bacon Bean Sandwiches

5 slices bread -- lightly toasted
16 ounces pork and beans
10 bacon strips -- cooked and drained
4 slices onion -- separated into rings
5 slices processed American cheese

Place toast on an ungreased baking sheet. Spread each slice with 3
tablespoons beans. Top each with two bacon strips, a few onions rings and a
cheese slice. Bake at 350°F for 15-20 minutes or until cheese is melted and
lightly browned.

Easy Strawberry Napoleaon

2 cups cold milk
1 package instant vanilla pudding mix (3.4 ounces)
1 cup whipping cream -- whipped
36 saltine crackers
1 pint fresh strawberries -- slice and seeded

In a mixing bowl, beat milk and pudding mix on low speed for 2
minutes. Fold in the whipped cream. Place a third of the crackers
in an ungreased 8 inch square dish (break crackers to completely
cover bottom of dish). Top with a third of the pudding mixture.
Repeat the layers twice. Cover and refrigerate for at least 6 hours.
Top with strawberries just before serving.
Yield: 9-12 servings