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Nov 26, 2009

California Rangers

California Rangers

1 cup shortening like Crisco
1 cup white sugar
1 cup light brown sugar--packed
2 eggs (large)
1 tblsp milk
1 tsp. vanilla
2 cups all purpose flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp salt

2 cups rolled oats (not instant)
1 cup coconut
2 cups corn flakes

Sift flour, soda, baking powder, and salt together in a bowl. Set aside. In large mixing bowl, cream shortening and sugars, add eggs one at a time and mix well after each addition. Add milk and vanilla. Mix. Add flour mixture a little at a time to the creamed mixture, scraping bowl often. Now add rolled oats, coconut and cornflakes. Mixture will be thick. I have always added these last 3 ingredients by hand mixing with a wooded spoon.

Place rounded teaspoonful of dough on ungreased cookie sheet*. Bake at 350 degrees for 10 minutes.

Mexican Beef Supreme

Mexican Beef Supreme

INGREDIENTS:

1 tablespoon olive oil
1 onion, diced
1 pound cubed beef stew meat
1 1/2 teaspoons minced garlic
1/2 lime, juiced
1 jalapeño pepper, seeded and chopped
3 green onions, chopped
1/4 cup chopped fresh cilantro, or to taste
1 teaspoon dried oregano
1 (7 ounce) can green salsa

DIRECTIONS:

1. Heat olive oil in a large skillet over medium-high heat. Add the
onion, and cook for a few minutes, then stir in the beef, and garlic.
Cook, stirring frequently until meat is evenly browned.
2. While the meat is cooking, stir together the lime juice, jalapeño,
cilantro and green onion. When the meat is browned, stir in the
cilantro mixture and oregano. Pour in the salsa, cover and cook for
about 10 minutes, stirring occasionally, until the meat is cooked through.

Nacho Turkey Casserole

Nacho Turkey Casserole
Makes: 8 servings

5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella
cheese

1. Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole.
Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine
turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.

2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the
remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10
minutes more or until heated through.

To Tote: Cover tightly. Transport in an insulated carrier.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square
baking dish.

Marmalade Chews

Marmalade Chews

1/4 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup orange marmalade
1/2 cup chopped pecans, optional

For The Frosting:
2 cups confectioners' sugar
2 tbsp butter, melted
1 tsp orange peel, grated
2 to 3 tbsp orange juice

In a large bowl, cream the shortening and the sugar until light and fluffy. Beat in the egg. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Mix well. Stir in the marmalade and the pecans if desired. Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 F for 10-15 minutes or until golden brown. Remove to wire racks to cool. Makes about 4 1/2 dozen

Oriental Turkey Noodle Salad

Oriental Turkey Noodle Salad

1 package (3 ounces) chicken-flavored instant Oriental noodle soup mix
1/2 teaspoon sesame oil
1/2 teaspoon reduced-sodium soy sauce
1/8 pound fresh snow peas
3/4 pound fully cooked oven-roasted turkey breast, cut into 1/4-inch cubes
4 ounces water chestnuts, drained and sliced
2 large fresh mushrooms, cleaned and sliced
1/2 cup diagonally-cut carrots
2 tablespoons sliced green onions

Prepare soup mix according to package directions.

In small bowl combine sesame oil, soy sauce and prepared soup mix. Cover and refrigerate.

Blanch snow peas by plunging pea pods in boiling water for 45 seconds. Immediately drain and plunge into ice water.

In large bowl combine cooked turkey, water chestnuts, drained snow peas, mushrooms, carrots and green onions. Fold noodle mixture into turkey mixture.

Cover and refrigerate 2 hours.

Makes 4 servings.

Crisp Apple and Turkey Salad

Crisp Apple and Turkey Salad

2 1/4 cups cooked turkey, cubed
2 cups celery, diced
2 cups Granny Smith apples, cored and diced
1/4 cup golden raisins
2 tablespoons reduced-calorie mayonnaise
2 tablespoons low-fat plain yogurt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
Salt and pepper

In large bowl, combine turkey, celery, apples and raisins.

In small bowl, combine mayonnaise, yogurt, nutmeg and cinnamon; fold into turkey mixture. Season to taste with salt and pepper.

Makes 6 servings.

Turkey Cranberry Croissant

Turkey Cranberry Croissant

1 package (8 ounces) cream cheese, softened
1/4 cup orange marmalade
1/2 cup chopped pecans
6 croissants, split
1 pound cooked turkey, thinly sliced
3/4 cup whole berry cranberry sauce
6 red leaf lettuce leaves, washed and chilled

In small bowl combine softened cream cheese, marmalade and pecans.

Spread cream cheese mixture on both halves of croissants. Layer turkey, cranberry sauce and lettuce on bottom half of croissant.
To serve, top with other half of croissant.

Makes 6 servings.