Mexican Beans and Rice with Spicy Meatballs
1 pound extra-lean ground beef
2 packages taco seasoning mix -- (1 1/4-ounce)
1/2 cup chopped fresh cilantro or parsley
1/2 cup plain bread crumbs
1/3 cup finely chopped carrots
3 1/2 cups water
1 can sliced ripe olives -- (2 1/4 ounce)drained
1 can diced green chiles -- (7-ounce)
6 garlic cloves -- minced
1 red bell pepper -- diced
2 cups converted white rice
1 can kidney beans -- (15-ounce) rinsed and drained
To make the meatballs, in a medium bowl, combine the
ground beef, 1/2 package taco seasoning mix, cilantro,
bread crumbs, carrots, and 1/2 cup of the water. Mix to
blend well. Roll into 24 balls about 1 1/2 inches in
diameter. Set aside.
For the beans and rice, in a 4- or 5-quart electric slow
cooker, mix together the remaining 3 cups water with the
remaining taco seasoning mix, olives, green chiles,
garlic, bell pepper, and rice. Gently push the meatballs
down into the rice mixture.
Cover and cook on the low heat setting 4 hours, or until
the rice is just tender and the meatballs are cooked
through.
Gently stir in the beans. Cover and cook 30 minutes
longer.
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Jan 31, 2010
Apple Pecan Bread Pudding
Apple Pecan Bread Pudding
1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half and half or milk
2 medium apples -- green
1/4 cup bourbon or brandy
1/2 cup honey
1/4 cup butter, melted
1 tsp cinnamon
Vanilla ice cream (opt.)
1/2 teaspoon nutmeg
Preheat oven to 350 F. Spread pecans in a shallow baking
pan and bake until golden, about 8-10 minutes, stirring
occasionally. Meanwhile, place bread cubes in a greased
3-quart or larger slow cooker. Peel, core and thinly
slice the apples. Mix lightly together the honey,
cinnamon and nutmeg, add eggs and mix well. Blend in half
and half or milk and then stir in bourbon or brandy.
Lightly mix pecans with bread and apples. Pour egg
mixture over bread. Drizzle with butter. Cover and cook
on low until apples are tender when pierced and custard
is set; about 3 1/2 to 4 1/2 hours. Let pudding stand,
covered, for about 15 minutes. Serve warm with ice cream,
if desired.
1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half and half or milk
2 medium apples -- green
1/4 cup bourbon or brandy
1/2 cup honey
1/4 cup butter, melted
1 tsp cinnamon
Vanilla ice cream (opt.)
1/2 teaspoon nutmeg
Preheat oven to 350 F. Spread pecans in a shallow baking
pan and bake until golden, about 8-10 minutes, stirring
occasionally. Meanwhile, place bread cubes in a greased
3-quart or larger slow cooker. Peel, core and thinly
slice the apples. Mix lightly together the honey,
cinnamon and nutmeg, add eggs and mix well. Blend in half
and half or milk and then stir in bourbon or brandy.
Lightly mix pecans with bread and apples. Pour egg
mixture over bread. Drizzle with butter. Cover and cook
on low until apples are tender when pierced and custard
is set; about 3 1/2 to 4 1/2 hours. Let pudding stand,
covered, for about 15 minutes. Serve warm with ice cream,
if desired.
Sunshine Drum Sticks
Sunshine Drum Sticks
12 drumsticks
6 oz. frozen orange juice concentrate
3 Tbs honey
2 Tbs quick tapioca
1 small can of green chilies chopped
1/4 tsp salt
1/4 cup finely chopped onion
Wash and place chicken in crockpot. Combine
remaining ingredients and pour over chicken.
Cook low 5 hours.
Poached Salmon Cutlets
Poached Salmon Cutlets
4 salmon cutlets or 2 fillets
1/2 pint water
1/4 pint white wine
1 tsp salt
2 bay leaves
2 peppercorns
1 sprig fresh rosemary
1 slice onion
Fresh oregano or thyme
Sprigs fresh parsley
Lightly grease the bottom of your crockpot, then place
the salmon cutlets (or filets) in the bottom. Put the
remaining ingredients in a pan (or the microwave) and
heat until boiling. Pour over the salmon, put the lid on
your crockpot, and cook on Low for about 3 hours. Serve
hot, or cold with a salad.
Asparagus Vegetable Medley
Asparagus Vegetable Medley
2 lbs asparagus cut into 1" pieces
2 large leeks (white part only), rinsed well and halved
lengthwise and sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/3 cup homemade or canned vegetable broth
1/4 cup red or white wine vinegar
2 1/2 tsp dried dill weed
1 1/2 tsp dried tarragon, crushed
1-2 Tbs extra-virgin olive oil
In your crockpot, mix together the asparagus, leeks,
green and red bell peppers, broth, 3 tablespoons of the
vinegar, 2 teaspoons of the dill weed, and 1 teaspoon of
the tarragon.
Cover and cook on the low heat setting 5 to 5 1/2 hours,
or until the asparagus is tender but still slightly
crisp.
Drain off and discard the cooking liquid. Mix in the
remaining 1 tablespoon vinegar, 1/2 teaspoon dill weed,
and 1/2 teaspoon tarragon. Add olive oil to taste. Serve
immediately or refrigerate and serve chilled.
2 lbs asparagus cut into 1" pieces
2 large leeks (white part only), rinsed well and halved
lengthwise and sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/3 cup homemade or canned vegetable broth
1/4 cup red or white wine vinegar
2 1/2 tsp dried dill weed
1 1/2 tsp dried tarragon, crushed
1-2 Tbs extra-virgin olive oil
In your crockpot, mix together the asparagus, leeks,
green and red bell peppers, broth, 3 tablespoons of the
vinegar, 2 teaspoons of the dill weed, and 1 teaspoon of
the tarragon.
Cover and cook on the low heat setting 5 to 5 1/2 hours,
or until the asparagus is tender but still slightly
crisp.
Drain off and discard the cooking liquid. Mix in the
remaining 1 tablespoon vinegar, 1/2 teaspoon dill weed,
and 1/2 teaspoon tarragon. Add olive oil to taste. Serve
immediately or refrigerate and serve chilled.
Moist and Tender Turkey with Gravy
Moist and Tender Turkey with Gravy
1 (15-ounce) can chicken broth
2 cups water
2 stalks celery, cut into large pieces
1 medium onion
1/4 cup butter
1/2 to 1 teaspoon favorite seasoning
1 (4- to 6-pound) turkey breast, thawed
1/4 cup of shake-and-blend flour
1/2 cup cold water
In your crockpot, combine broth, water, celery, onion,
butter and seasoning. Heat on high until it simmers. Add
turkey, breast-side down, cover and cook on high for 4 to
6 hours. Turkey is done when the temperature reaches 180
degrees.
When turkey is cooked, remove from crockpot and let
stand for 10 minutes before slicing.
Meanwhile, to prepare gravy, strain vegetables, and put
broth into a large nonstick skillet. Heat to boiling. Mix
shake-and-blend flour with cold water and stir until
flour is dissolved. Pour flour mixture into broth and
heat, stirring constantly, until gravy is thick and
bubbly. Serve with hot sliced turkey. Makes 10 servings.
1 (15-ounce) can chicken broth
2 cups water
2 stalks celery, cut into large pieces
1 medium onion
1/4 cup butter
1/2 to 1 teaspoon favorite seasoning
1 (4- to 6-pound) turkey breast, thawed
1/4 cup of shake-and-blend flour
1/2 cup cold water
In your crockpot, combine broth, water, celery, onion,
butter and seasoning. Heat on high until it simmers. Add
turkey, breast-side down, cover and cook on high for 4 to
6 hours. Turkey is done when the temperature reaches 180
degrees.
When turkey is cooked, remove from crockpot and let
stand for 10 minutes before slicing.
Meanwhile, to prepare gravy, strain vegetables, and put
broth into a large nonstick skillet. Heat to boiling. Mix
shake-and-blend flour with cold water and stir until
flour is dissolved. Pour flour mixture into broth and
heat, stirring constantly, until gravy is thick and
bubbly. Serve with hot sliced turkey. Makes 10 servings.
Wild Rice Casserole
Wild Rice Casserole
1 1/2 cups uncooked long-grained rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
1 Tbs snipped parsley (optional)
4 cups water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 cup butter, melted
Combine all ingredients. Pour into your lightly greased
crockpot. Cover, cook on high 2 1/2 hours, stirring
occasionally.
1 1/2 cups uncooked long-grained rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
1 Tbs snipped parsley (optional)
4 cups water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 cup butter, melted
Combine all ingredients. Pour into your lightly greased
crockpot. Cover, cook on high 2 1/2 hours, stirring
occasionally.
Country Potato and Cabbage Soup
Country Potato and Cabbage Soup
Ingredients:
3 Tbsp. Extra-Virgin Olive Oil
4 Ozs. Thick-Cut Bacon (diced)
1 Large Onion (thinly sliced)
1/2 Cup Dry White Wine
6 Parsley Sprigs
6 Thyme Sprigs
1 Bay Leaf
1 Lb. Small Red Potatoes (thinly sliced)
1 Large Leek (thinly sliced, rinsed well)
6 Cups Chicken Stock
1 Lb. Green Cabbage (finely shredded, 4 cups)
Salt and Freshly Ground Pepper
2 Tbsp. Snipped Chives
Three 1/2 inch Thick Slices of Country Bread (cut into cubes)
2 Garlic Cloves (lightly smashed)
2 Tbsp. Minced Parsley
Directions
In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek. Cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.
Tie the parsley sprigs, thyme sprigs and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil. Simmer until the potatoes are tender, 10 minutes. Add the cabbage. Season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic. Cook over moderate heat, stirring until the croutons are golden brown, 6 minutes. Discard the garlic. Season with salt and sprinkle with the parsley.
Presentation:
Ladle the soup into deep bowls. Sprinkle with the croutons and serve.
Serves: 4
Ingredients:
3 Tbsp. Extra-Virgin Olive Oil
4 Ozs. Thick-Cut Bacon (diced)
1 Large Onion (thinly sliced)
1/2 Cup Dry White Wine
6 Parsley Sprigs
6 Thyme Sprigs
1 Bay Leaf
1 Lb. Small Red Potatoes (thinly sliced)
1 Large Leek (thinly sliced, rinsed well)
6 Cups Chicken Stock
1 Lb. Green Cabbage (finely shredded, 4 cups)
Salt and Freshly Ground Pepper
2 Tbsp. Snipped Chives
Three 1/2 inch Thick Slices of Country Bread (cut into cubes)
2 Garlic Cloves (lightly smashed)
2 Tbsp. Minced Parsley
Directions
In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek. Cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.
Tie the parsley sprigs, thyme sprigs and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil. Simmer until the potatoes are tender, 10 minutes. Add the cabbage. Season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic. Cook over moderate heat, stirring until the croutons are golden brown, 6 minutes. Discard the garlic. Season with salt and sprinkle with the parsley.
Presentation:
Ladle the soup into deep bowls. Sprinkle with the croutons and serve.
Serves: 4
Jan 30, 2010
Crockpot Beef Fajitas
Crockpot Beef Fajitas
Servings: 6
Ingredients:
1-1/2 pounds beef flank steak
1 cup chopped onion
1 green bell pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp cilantro
2 cloves garlic, minced or 1/4 tsp. garlic powder
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8 ounces) chopped tomatoes
12 (8 inch) flour tortillas
Toppings: sour cream, guacamole, shredded Cheddar cheese, salsa
Directions:
Cut flank steak into 6 portions.
In any size crockpot, combine meat, onion, green bell pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander, and salt.
Add tomatoes, cover and cook on low 8-10 hours or high 5-4 hours.
Remove meat from crock pot and shred with a fork.
Return meat to crock pot and stir.
To serve, spread meat mixture into flour tortillas and top with toping, if desired.
Roll up tortillas
Servings: 6
Ingredients:
1-1/2 pounds beef flank steak
1 cup chopped onion
1 green bell pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp cilantro
2 cloves garlic, minced or 1/4 tsp. garlic powder
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8 ounces) chopped tomatoes
12 (8 inch) flour tortillas
Toppings: sour cream, guacamole, shredded Cheddar cheese, salsa
Directions:
Cut flank steak into 6 portions.
In any size crockpot, combine meat, onion, green bell pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander, and salt.
Add tomatoes, cover and cook on low 8-10 hours or high 5-4 hours.
Remove meat from crock pot and shred with a fork.
Return meat to crock pot and stir.
To serve, spread meat mixture into flour tortillas and top with toping, if desired.
Roll up tortillas
Hamburger Tomatoe Stew
Hamburger Tomatoe Stew
Servings: 8
Ingredients:
1 pound ground beef, lean or turkey (2 1/2 cups, browned)
1 1/4 cups chopped onion
2 cups carrots -- peeled and sliced
1 cup green bell pepper -- chopped
1 cup fresh mushrooms -- sliced
16 ounces canned green beans -- cut, drained
61 ounces canned corn -- drained
3 stalks celery -- sliced
1 46 oz can tomato juice
2 teaspoons sugar
1 teaspoon celery seeds
salt and pepper to taste
Directions:
Brown ground beef or turkey in a large saucepan.
Mix in remaining ingredients; bring to a boil; reduce heat.
Simmer covered 30 minutes, stirring occasionally.
Servings: 8
Ingredients:
1 pound ground beef, lean or turkey (2 1/2 cups, browned)
1 1/4 cups chopped onion
2 cups carrots -- peeled and sliced
1 cup green bell pepper -- chopped
1 cup fresh mushrooms -- sliced
16 ounces canned green beans -- cut, drained
61 ounces canned corn -- drained
3 stalks celery -- sliced
1 46 oz can tomato juice
2 teaspoons sugar
1 teaspoon celery seeds
salt and pepper to taste
Directions:
Brown ground beef or turkey in a large saucepan.
Mix in remaining ingredients; bring to a boil; reduce heat.
Simmer covered 30 minutes, stirring occasionally.
Spanish RIce
Spanish Rice
Ingredients:
1/2 cup onion, diced
1/2 tsp paprika
1/2 cup celery, diced
1 cup rice, uncooked
1/4 cup butter, clarified
1/2 cup tomato juice
1/2 cup tomato, ripe, diced
2 cups water
1 bay leaf
Directions:
Sauti onion and celery in butter until tender.
Add tomato, bay leaf, paprika, and rice and saute 2 to 3 minutes.
Do not brown rice.
Add tomato juice and water and bring to a boil.
Reduce heat and cover pan.
Simmer for 20 to 25 minutes, or until rice is tender and water has
been absorbed.
Ingredients:
1/2 cup onion, diced
1/2 tsp paprika
1/2 cup celery, diced
1 cup rice, uncooked
1/4 cup butter, clarified
1/2 cup tomato juice
1/2 cup tomato, ripe, diced
2 cups water
1 bay leaf
Directions:
Sauti onion and celery in butter until tender.
Add tomato, bay leaf, paprika, and rice and saute 2 to 3 minutes.
Do not brown rice.
Add tomato juice and water and bring to a boil.
Reduce heat and cover pan.
Simmer for 20 to 25 minutes, or until rice is tender and water has
been absorbed.
POTATO DUMPLINGS
4 cups potatoes, shredded
2 cups flour
1 tablespoon salt
2 to 3 quarts beef, ham or chicken broth
16 cubes ham, 1/2-inch
butter, melted
parsley, chopped
Place potatoes in strainer and rinse with cold
water to prevent browning.
Drain.
Place potatoes in a large bowl and add flour and salt.
Stir well to coat potatoes.
Heat broth in a deep, medium size saucepan.
Bring broth to a boil.
Form a egg-size portion of the potato mixture around
the ham cube.
With slotted spoon carefully slide dumpling into hot
broth.
Quickly make and add remaining dumplings to broth.
Simmer at least 45 minutes turning dumplings over
after about 25 minutes of cooking time.
Carefully remove dumplings from broth with a slotted spoon.
Serve dumplings as a side dish with melted butter
and chopped parsley.
2 cups flour
1 tablespoon salt
2 to 3 quarts beef, ham or chicken broth
16 cubes ham, 1/2-inch
butter, melted
parsley, chopped
Place potatoes in strainer and rinse with cold
water to prevent browning.
Drain.
Place potatoes in a large bowl and add flour and salt.
Stir well to coat potatoes.
Heat broth in a deep, medium size saucepan.
Bring broth to a boil.
Form a egg-size portion of the potato mixture around
the ham cube.
With slotted spoon carefully slide dumpling into hot
broth.
Quickly make and add remaining dumplings to broth.
Simmer at least 45 minutes turning dumplings over
after about 25 minutes of cooking time.
Carefully remove dumplings from broth with a slotted spoon.
Serve dumplings as a side dish with melted butter
and chopped parsley.
Ham and Cheese Ziti
Ham and Cheese Ziti
PREP: 15 min; BAKE: 25 min
Makes 6 servings
Macaroni-and-cheese lovers, take notice--this is certain to be a
favorite of yours!
21/2 cups uncooked ziti pasta (9 ounces)
1/4 cup margarine or butter
1 clove garlic, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 teaspoon Dijon mustard
2cups shredded Colby cheese (8 ounces)
4ounces sliced cooked deli ham, cut into thin strips
1/3cup grated Parmesan cheese
1.Heat oven to 350�. Cook and drain pasta as directed on package.
2.While pasta is cooking, melt margarine in 3-quart saucepan over low
heat.
Cook garlic in margarine 30 seconds, stirring frequently. Stir in
flour and salt. Cook over medium heat, stirring constantly, until
mixture is smooth and bubbly. Gradually stir in milk. Heat to
boiling, stirring constantly.Boil and stir 1 minute. Stir in mustard
and Colby cheese. Cook, stirring occasionally, until cheese is melted.
3.Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart
casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25
minutes or until bubbly.
PREP: 15 min; BAKE: 25 min
Makes 6 servings
Macaroni-and-cheese lovers, take notice--this is certain to be a
favorite of yours!
21/2 cups uncooked ziti pasta (9 ounces)
1/4 cup margarine or butter
1 clove garlic, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 teaspoon Dijon mustard
2cups shredded Colby cheese (8 ounces)
4ounces sliced cooked deli ham, cut into thin strips
1/3cup grated Parmesan cheese
1.Heat oven to 350�. Cook and drain pasta as directed on package.
2.While pasta is cooking, melt margarine in 3-quart saucepan over low
heat.
Cook garlic in margarine 30 seconds, stirring frequently. Stir in
flour and salt. Cook over medium heat, stirring constantly, until
mixture is smooth and bubbly. Gradually stir in milk. Heat to
boiling, stirring constantly.Boil and stir 1 minute. Stir in mustard
and Colby cheese. Cook, stirring occasionally, until cheese is melted.
3.Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart
casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25
minutes or until bubbly.
Cucumber Dressing
Cucumber Dressing
Ingredients
1 medium cucumber, coarsely chopped
1/2 cup coarsely chopped onion
1/2 cup loosely packed cilantro leaves
1 clove garlic, minced
1 tablespoon diced jalape�o or green chili pepper*
1/2 cup seasoned rice vinegar
*Jalape�o and chili peppers can sting and irritate the skin; wear
rubber gloves when handling peppers and do not touch eyes. Wash hands
after handling.
Place cucumber, onion, cilantro, garlic and jalape�o pepper in food
processor container; process 1 minute. Spoon mixture into small bowl;
stir in vinegar
Ingredients
1 medium cucumber, coarsely chopped
1/2 cup coarsely chopped onion
1/2 cup loosely packed cilantro leaves
1 clove garlic, minced
1 tablespoon diced jalape�o or green chili pepper*
1/2 cup seasoned rice vinegar
*Jalape�o and chili peppers can sting and irritate the skin; wear
rubber gloves when handling peppers and do not touch eyes. Wash hands
after handling.
Place cucumber, onion, cilantro, garlic and jalape�o pepper in food
processor container; process 1 minute. Spoon mixture into small bowl;
stir in vinegar
Grilled Sweet Potatoes
Grilled Sweet Potatoes
Makes 4 servings
Ingredients
4 medium-sized sweet potatoes (2 pounds), peeled
1/3 cup French's� Dijon Mustard
2 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
Prep Time 15 minutes
Cook Time 18 minutes
Cut potatoes diagonally into 1/2-inch-thick slices. Place potatoes
and 1 cup water in shallow microwavable dish. Cover with vented
plastic wrap and microwave on HIGH (100%) 6 minutes or until potatoes
are crisp-tender, turning once. (Cook potatoes in two batches, if
necessary.) Drain well.
Combine mustard, oil, rosemary, salt and pepper in small bowl; brush
on potato slices. Place potatoes on oiled grid. Grill over medium-
high heat 5 to 8 minutes or until potatoes are fork-tender, turning
and basting often with mustard mixture.
Tip: The task of selecting sweet potatoes is an easy one. Just look
for medium-sized potatoes with thick, dark orange skins that are free
from bruises. Sweet potatoes keep best in a dry, dark area at about
55�F. Under these conditions they should last about 3 to 4 weeks.
Makes 4 servings
Ingredients
4 medium-sized sweet potatoes (2 pounds), peeled
1/3 cup French's� Dijon Mustard
2 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
Prep Time 15 minutes
Cook Time 18 minutes
Cut potatoes diagonally into 1/2-inch-thick slices. Place potatoes
and 1 cup water in shallow microwavable dish. Cover with vented
plastic wrap and microwave on HIGH (100%) 6 minutes or until potatoes
are crisp-tender, turning once. (Cook potatoes in two batches, if
necessary.) Drain well.
Combine mustard, oil, rosemary, salt and pepper in small bowl; brush
on potato slices. Place potatoes on oiled grid. Grill over medium-
high heat 5 to 8 minutes or until potatoes are fork-tender, turning
and basting often with mustard mixture.
Tip: The task of selecting sweet potatoes is an easy one. Just look
for medium-sized potatoes with thick, dark orange skins that are free
from bruises. Sweet potatoes keep best in a dry, dark area at about
55�F. Under these conditions they should last about 3 to 4 weeks.
Grilled Vegetable Pitas
Grilled Vegetable Pitas
Makes 4 servings
Ingredients
1 eggplant (about 1 pound), cut into 1/2-inch-thick slices
1 large portabello mushroom (5 to 6 ounces)
1 small red bell pepper, quartered
1 small yellow or green bell pepper, quartered
2 (1/4-inch) slices large red onion
1/2 cup low-fat Italian or honey-dijon salad dressing, divided
4 (8-inch) whole wheat or white pita breads
4 ounces reduced-fat shredded Italian cheese blend
Brush both sides of eggplant slices, mushroom, bell pepper quarters
and onion slices with 1/3 cup dressing. Grill over medium coals or
broil 4 to 5 inches from heat source 4 to 5 minutes per side or until
vegetables are crisp-tender. Cut into bite-size pieces. Toss with
additional dressing.
Cut pita breads in half; open pockets and fill with vegetable
mixture. Top with cheese.
Makes 4 servings
Ingredients
1 eggplant (about 1 pound), cut into 1/2-inch-thick slices
1 large portabello mushroom (5 to 6 ounces)
1 small red bell pepper, quartered
1 small yellow or green bell pepper, quartered
2 (1/4-inch) slices large red onion
1/2 cup low-fat Italian or honey-dijon salad dressing, divided
4 (8-inch) whole wheat or white pita breads
4 ounces reduced-fat shredded Italian cheese blend
Brush both sides of eggplant slices, mushroom, bell pepper quarters
and onion slices with 1/3 cup dressing. Grill over medium coals or
broil 4 to 5 inches from heat source 4 to 5 minutes per side or until
vegetables are crisp-tender. Cut into bite-size pieces. Toss with
additional dressing.
Cut pita breads in half; open pockets and fill with vegetable
mixture. Top with cheese.
Grilled Chicken and Fresh Salsa Wraps
Grilled Chicken & Fresh Salsa Wraps
Makes 4 servings
Ingredients
1 bottle (12 ounces) LAWRY'S� Herb & Garlic Marinade with Lemon
Juice, divided
4 boneless, skinless chicken breast halves (about 1 pound)
1 large tomato, chopped
1 can (4 ounces) diced mild green chiles, drained (optional)
1/4 cup thinly sliced green onions
1 tablespoon red wine vinegar
1 tablespoon chopped fresh cilantro
1/2 teaspoon LAWRY'S� Garlic Salt
4 to 8 flour tortillas, warmed
In large resealable plastic food storage bag, combine 1 cup Herb &
Garlic Marinade and chicken; seal bag. Marinate in refrigerator at
least 30 minutes. In medium bowl, combine tomato, chiles, if desired,
green onions, additional 1/4 cup Herb & Garlic Marinade, vinegar,
cilantro and Garlic Salt; mix well. Cover and refrigerate 30 minutes
or until chilled. Remove chicken from marinade; discard used
marinade. Grill or broil chicken until no longer pink about 10 to 15
minutes, turning halfway through grilling time. Cut chicken into
strips. Place chicken on tortillas; spoon salsa on top and wrap to
enclose. Serve immediately.
Makes 4 servings
Ingredients
1 bottle (12 ounces) LAWRY'S� Herb & Garlic Marinade with Lemon
Juice, divided
4 boneless, skinless chicken breast halves (about 1 pound)
1 large tomato, chopped
1 can (4 ounces) diced mild green chiles, drained (optional)
1/4 cup thinly sliced green onions
1 tablespoon red wine vinegar
1 tablespoon chopped fresh cilantro
1/2 teaspoon LAWRY'S� Garlic Salt
4 to 8 flour tortillas, warmed
In large resealable plastic food storage bag, combine 1 cup Herb &
Garlic Marinade and chicken; seal bag. Marinate in refrigerator at
least 30 minutes. In medium bowl, combine tomato, chiles, if desired,
green onions, additional 1/4 cup Herb & Garlic Marinade, vinegar,
cilantro and Garlic Salt; mix well. Cover and refrigerate 30 minutes
or until chilled. Remove chicken from marinade; discard used
marinade. Grill or broil chicken until no longer pink about 10 to 15
minutes, turning halfway through grilling time. Cut chicken into
strips. Place chicken on tortillas; spoon salsa on top and wrap to
enclose. Serve immediately.
Jan 29, 2010
Slow Cooker Salsa Chili
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso� Thick 'n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) Old El Paso� chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese, if desired
Sliced green onions, if desired
1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10
minutes, stirring occasionally, until beef is thoroughly cooked;
drain.
2. In 3- to 4-quart slow cooker, mix beef mixture and remaining
ingredients except beans.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Stir in beans. Cover; cook on Low heat setting about 5 minutes
longer or until beans are hot. Top with cheese and onions.
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso� Thick 'n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) Old El Paso� chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese, if desired
Sliced green onions, if desired
1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10
minutes, stirring occasionally, until beef is thoroughly cooked;
drain.
2. In 3- to 4-quart slow cooker, mix beef mixture and remaining
ingredients except beans.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Stir in beans. Cover; cook on Low heat setting about 5 minutes
longer or until beans are hot. Top with cheese and onions.
Crockpot Home-Style Turkey Dinner
3 medium Yukon gold potatoes -- cut into 2" pieces
3 turkey thighs -- skin removed
1 12oz jar home-style turkey gravy
2 tablespoons Gold Medal all-purpose flour
1 teaspoon parsley flakes
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 1lb bag frozen baby bean and carrot blend -- thawed and drained
1. Place potatoes in 3 1/2 to 6 quart slow cooker; arrange turkey on
top. Mix remaining ingredients except vegetables until smooth; pour
over mixture in slow cooker.
2. Cover and cook on low heat setting 8 to 10 hours or until juice of
turkey is no longer pink when centers of thickest pieces are cut.
Stir in vegetables.
3. Cover and cook on low heat setting about 30 minutes or until
vegetables are tender.
4. Remove turkey and vegetables from slow cooker, using slotted
spoon. Stir sauce; serve with turkey and vegetables.
3 turkey thighs -- skin removed
1 12oz jar home-style turkey gravy
2 tablespoons Gold Medal all-purpose flour
1 teaspoon parsley flakes
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 1lb bag frozen baby bean and carrot blend -- thawed and drained
1. Place potatoes in 3 1/2 to 6 quart slow cooker; arrange turkey on
top. Mix remaining ingredients except vegetables until smooth; pour
over mixture in slow cooker.
2. Cover and cook on low heat setting 8 to 10 hours or until juice of
turkey is no longer pink when centers of thickest pieces are cut.
Stir in vegetables.
3. Cover and cook on low heat setting about 30 minutes or until
vegetables are tender.
4. Remove turkey and vegetables from slow cooker, using slotted
spoon. Stir sauce; serve with turkey and vegetables.
Crockpot Chicken with Dijon Mustard
Crockpot Chicken with Dijon Mustard
INGREDIENTS:
4 to 6 boneless chicken breast halves
2 tablespoons dijon mustard
1 can 98% fat-free cream of mushroom soup
2 teaspoons cornstarch
dash black pepper
PREPARATION:
Wash chicken and pat dry; place in slow cooker. Combine remaining
ingredients and spoon over the chicken. Cover and cook on low 6 to 8
hours.
Crockpot chicken Dijon serves 4.
INGREDIENTS:
4 to 6 boneless chicken breast halves
2 tablespoons dijon mustard
1 can 98% fat-free cream of mushroom soup
2 teaspoons cornstarch
dash black pepper
PREPARATION:
Wash chicken and pat dry; place in slow cooker. Combine remaining
ingredients and spoon over the chicken. Cover and cook on low 6 to 8
hours.
Crockpot chicken Dijon serves 4.
Crockpot Herb Chicken With Stuffing
Crockpot Herb Chicken With Stuffing
INGREDIENTS:
1 can (10 1/2 ounces) cream of chicken with herbs soup
1 can (10 1/2 ounces) cream of celery or cream of chicken soup
1/2 cup dry white wine or chicken broth
1 teaspoon dried parsley flakes
1 teaspoon dried leaf thyme, crumbled
1/2 teaspoon salt
Dash black pepper
6 to 8 boneless chicken breast halves, without skin
2 to 2 1/2 cups seasoned stuffing crumbs, about 6 ounces
4 tablespoons butter
PREPARATION:
Combine the soups, wine or broth, parsley, thyme, salt, and pepper.
Wash chicken and pat dry.
Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of
the stuffing crumbs over the bottom of the cooker and drizzle with
about 1 tablespoon of the butter.
INGREDIENTS:
1 can (10 1/2 ounces) cream of chicken with herbs soup
1 can (10 1/2 ounces) cream of celery or cream of chicken soup
1/2 cup dry white wine or chicken broth
1 teaspoon dried parsley flakes
1 teaspoon dried leaf thyme, crumbled
1/2 teaspoon salt
Dash black pepper
6 to 8 boneless chicken breast halves, without skin
2 to 2 1/2 cups seasoned stuffing crumbs, about 6 ounces
4 tablespoons butter
PREPARATION:
Combine the soups, wine or broth, parsley, thyme, salt, and pepper.
Wash chicken and pat dry.
Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of
the stuffing crumbs over the bottom of the cooker and drizzle with
about 1 tablespoon of the butter.
Beef Fajitas
Beef Fajitas
1 1/2 lb beef flank steak
1 onion, sliced
1 green pepper, cut into strips
1 red pepper, cut into strips
1 jalapeno pepper, chopped
1 tbs cilantro
1 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
8 oz can chopped tomatoes
A dozen 8" flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese,
salsa
Cut flank steak into 6 portions. In any size crock pot,
combine meat, onion, green pepper, red pepper, jalapeno
pepper, cilantro, garlic, chili powder, cumin, coriander
and salt. Add tomatoes. Cover and cook on low for 8-10
hours or on high 4-5 hours. Remove meat from crock pot
and shred. Return meat to crock pot and stir. To serve
fajitas, spread meat mixture on flour tortillas and add
favorite toppings. Roll up tortillas. Serves 6-8.
1 1/2 lb beef flank steak
1 onion, sliced
1 green pepper, cut into strips
1 red pepper, cut into strips
1 jalapeno pepper, chopped
1 tbs cilantro
1 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
8 oz can chopped tomatoes
A dozen 8" flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese,
salsa
Cut flank steak into 6 portions. In any size crock pot,
combine meat, onion, green pepper, red pepper, jalapeno
pepper, cilantro, garlic, chili powder, cumin, coriander
and salt. Add tomatoes. Cover and cook on low for 8-10
hours or on high 4-5 hours. Remove meat from crock pot
and shred. Return meat to crock pot and stir. To serve
fajitas, spread meat mixture on flour tortillas and add
favorite toppings. Roll up tortillas. Serves 6-8.
Bbq Meatballs
Bbq Meatballs
Ingredients
1 1/2 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup rolled oats
1 x egg beaten
SAUCE
1/2 cup ketchup
2 tbl brown sugar
2 tsp prepared mustard
Method :
Combine first five ingredients for meatballs. Mix well. Shape balls
and brown in skillet. Drain off fat; place in crock pot. Mix sauce
ingredients and pour over meatballs. Cook for 4 to 6 hours on LOW.
Serve over hot noodles, rice, or mashed potatoes.
This recipe yields 4 to 6 servings
Ingredients
1 1/2 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup rolled oats
1 x egg beaten
SAUCE
1/2 cup ketchup
2 tbl brown sugar
2 tsp prepared mustard
Method :
Combine first five ingredients for meatballs. Mix well. Shape balls
and brown in skillet. Drain off fat; place in crock pot. Mix sauce
ingredients and pour over meatballs. Cook for 4 to 6 hours on LOW.
Serve over hot noodles, rice, or mashed potatoes.
This recipe yields 4 to 6 servings
Crockpot Spicy Pork Chops
Crockpot Spicy Pork Chops
INGREDIENTS:
2 ribs celery, sliced
1 cup chopped onion
6 to 8 boneless pork chops, about 3/4 to 1-inch thick
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1/2 teaspoon coarsely ground black pepper or seasoned pepper
2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper
2 tablespoons cornstarch, blended with 2 tablespoons cold water
PREPARATION:
Place celery and chopped onion in crockpot. Trim excess fat from pork
chops; add to slow cooker. Sprinkle pepper strips around and between
pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6
hours.
INGREDIENTS:
2 ribs celery, sliced
1 cup chopped onion
6 to 8 boneless pork chops, about 3/4 to 1-inch thick
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1/2 teaspoon coarsely ground black pepper or seasoned pepper
2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper
2 tablespoons cornstarch, blended with 2 tablespoons cold water
PREPARATION:
Place celery and chopped onion in crockpot. Trim excess fat from pork
chops; add to slow cooker. Sprinkle pepper strips around and between
pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6
hours.
Crockpot Beef Hash
Crockpot Beef Hash
1 1/2 cups cut-up cooked beef
2 10-oz pkgs frozen hash brown potatoes, thawed
1 onion, finely chopped
1/4 cup butter or margarine, melted
1 cup gravy or beef broth
salt and pepper
Place all ingredients in Crock-Pot. Cover and cook on Low for 6 to
8 hours or on High for 2 to 3 hours.
1 1/2 cups cut-up cooked beef
2 10-oz pkgs frozen hash brown potatoes, thawed
1 onion, finely chopped
1/4 cup butter or margarine, melted
1 cup gravy or beef broth
salt and pepper
Place all ingredients in Crock-Pot. Cover and cook on Low for 6 to
8 hours or on High for 2 to 3 hours.
Crockpot Seafood Chowder
Crockpot Seafood Chowder
1-1/2 lb. fresh-frozen fish fillet
1/4 lb. bacon, diced
1 medium onion, diced
1/2 - 3/4 cup chopped green onion tops
2 - 3 potatoes, peeled and cubed
1-1/2 cups water
to taste salt, pepper
1 can (13 oz.) evaporated milk
Cut fish into bite size pieces, lightly brown bacon and onions;
drain. Combine all ingredients in crockpot, cover and cook on Low 6 -
9 hours, or High 2-1/2 - 3-1/2 hours. Add milk last 1/2 hour.
Makes 8 servings.
Note: for variety or more add cubed carrots, chopped celery.
1-1/2 lb. fresh-frozen fish fillet
1/4 lb. bacon, diced
1 medium onion, diced
1/2 - 3/4 cup chopped green onion tops
2 - 3 potatoes, peeled and cubed
1-1/2 cups water
to taste salt, pepper
1 can (13 oz.) evaporated milk
Cut fish into bite size pieces, lightly brown bacon and onions;
drain. Combine all ingredients in crockpot, cover and cook on Low 6 -
9 hours, or High 2-1/2 - 3-1/2 hours. Add milk last 1/2 hour.
Makes 8 servings.
Note: for variety or more add cubed carrots, chopped celery.
CROCKPOT ENCHILADAS
1 lb Hamburger
1 Onion, chopped
1 4 1/2 oz Can chopped chilies
1 cn Mild enchilada sauce
10 1/2 oz Golden mushroom soup
10 1/2 oz Cheddar cheese soup
10 1/2 oz Cream of mushroom soup
10 1/2 oz Cream of celery soup
1 pk Dorito chips
Brown hamburger and chopped onion, pour off grease. Put all
Ingredients in crock pot except Doritos chips. Mix and cook low 4 to
6 hours. Last 15 minutes before you are ready to eat, add Dorito
Chips and stir.
1 Onion, chopped
1 4 1/2 oz Can chopped chilies
1 cn Mild enchilada sauce
10 1/2 oz Golden mushroom soup
10 1/2 oz Cheddar cheese soup
10 1/2 oz Cream of mushroom soup
10 1/2 oz Cream of celery soup
1 pk Dorito chips
Brown hamburger and chopped onion, pour off grease. Put all
Ingredients in crock pot except Doritos chips. Mix and cook low 4 to
6 hours. Last 15 minutes before you are ready to eat, add Dorito
Chips and stir.
Barbecued Spareribs
5 lb Spare ribs
1/2 tsp Hickory smoke salt
2 tbsp Vinegar
Liquid smoke and salt
1/2 c Catsup
1/2 c Steak sauce
1/4 tsp Salt
1 tsp Minced onion
2 tbsp Brown sugar
Place spareribs on rack in baking pan. Brown in a 400 degree oven for 15
Minutes; turn and brown on other side for 10 to 15 minutes. Drain fat and
Put ribs in crock pot. Combine remaining ingredients and pour over ribs.
Cover and ccok on low 6 to 8 hours.
Makes 5 to 6 servings.
1/2 tsp Hickory smoke salt
2 tbsp Vinegar
Liquid smoke and salt
1/2 c Catsup
1/2 c Steak sauce
1/4 tsp Salt
1 tsp Minced onion
2 tbsp Brown sugar
Place spareribs on rack in baking pan. Brown in a 400 degree oven for 15
Minutes; turn and brown on other side for 10 to 15 minutes. Drain fat and
Put ribs in crock pot. Combine remaining ingredients and pour over ribs.
Cover and ccok on low 6 to 8 hours.
Makes 5 to 6 servings.
Mickeys Meatloaf
Mickeys Meatloaf
2 pounds ground beef
1 pound ground pork
1 1/2 onions, diced
1/8 tsp garlic, granulated
2 cups bread crumbs, fresh
2/3 cup cold water
1/8 tsp thyme
1/4 cup parsley, chopped
1 whole egg
1 tsp Worcestershire sauce
1/8 tsp salt
Soak bread crumbs in cold water and set aside. Saute diced onion until
tender. Set aside and allow to cool. Preheat oven to 350 degrees. In a
large bowl, combine ground beef, ground pork, onions, granulated garlic,
and bread crumbs mixed with water. Mix well and add remaining ingredients.
Mix well and mold into loaves. Form in either loaf pans or a meat pan with
sides high enough to hold juices. Bake for 45 minutes to 1 hour.
Yield: 6 servings
2 pounds ground beef
1 pound ground pork
1 1/2 onions, diced
1/8 tsp garlic, granulated
2 cups bread crumbs, fresh
2/3 cup cold water
1/8 tsp thyme
1/4 cup parsley, chopped
1 whole egg
1 tsp Worcestershire sauce
1/8 tsp salt
Soak bread crumbs in cold water and set aside. Saute diced onion until
tender. Set aside and allow to cool. Preheat oven to 350 degrees. In a
large bowl, combine ground beef, ground pork, onions, granulated garlic,
and bread crumbs mixed with water. Mix well and add remaining ingredients.
Mix well and mold into loaves. Form in either loaf pans or a meat pan with
sides high enough to hold juices. Bake for 45 minutes to 1 hour.
Yield: 6 servings
Grilled Chicken with Farofa
Grilled Chicken with Farofa
4 T. Cassava flour
1 8 0z can red kidney beans, dry
1 large egg, scrambled and chopped
1/2 C. Green onion, chopped
3/4 T. Parsley, chopped
3 strips bacon, chopped
2 cloves garlic, chopped
2 T. Butter
3 oz. Chicken breast, grilled
Salt and pepper to taste
In a small cooking pot, place the beans and cover them with water and some
salt. Soak overnight in a refrigerator.
Using the same water, cook the beans until soft. Drain the beans and set
aside. Meanwhile, grill the chicken.
In a saucepan, fry the bacon, adding the butter, onions, garlic, parsley,
grilled chicken and chopped egg. Add beans to mixture and slowly add the
cassava flour. Simmer for two minutes and season with salt and pepper to
taste.
4 T. Cassava flour
1 8 0z can red kidney beans, dry
1 large egg, scrambled and chopped
1/2 C. Green onion, chopped
3/4 T. Parsley, chopped
3 strips bacon, chopped
2 cloves garlic, chopped
2 T. Butter
3 oz. Chicken breast, grilled
Salt and pepper to taste
In a small cooking pot, place the beans and cover them with water and some
salt. Soak overnight in a refrigerator.
Using the same water, cook the beans until soft. Drain the beans and set
aside. Meanwhile, grill the chicken.
In a saucepan, fry the bacon, adding the butter, onions, garlic, parsley,
grilled chicken and chopped egg. Add beans to mixture and slowly add the
cassava flour. Simmer for two minutes and season with salt and pepper to
taste.
Beef Tenderloin with Chilean Salsa and Roasted Potatoes
Beef Tenderloin with Chilean Salsa and Roasted Potatoes
Chile
4 T. Canola oil
4 beef tenderloins, 2 oz. Slices
2 T. Salt
1 T. Pepper
1/2 C. Chilean Salsa
2 medium roasted red skin potatoes
Heat oil in saute pan. Saute beef in the pan for 2 minutes on each side.
Serve with roast potatoes and Chilean Salsa.
Chilean Salsa
2 whole tomatoes, diced
12 cloves garlic, minced
2 jalapeno peppers, minced
1 T. Sea salt
1 onion, diced
1/2 T. Balsamic vinegar
1/2 bunch cilantro, chopped
1/2 C. Olive oil
Dice tomatoes and onions. Mince garlic and the jalapeno peppers. Combine
with remaining ingredients in a mixing bowl and mix well.
Roasted Potatoes
8 red bliss potatoes
3 T. Olive oil
1/4 T. Italian seasoning
Salt and pepper to taste
Cut potatoes in half and place in a bowl. Toss all of the ingredients together.
Place the potatoes on a sheet tray lined with parchment paper. Bake at 350
degrees F for 30 minutes.
Chile
4 T. Canola oil
4 beef tenderloins, 2 oz. Slices
2 T. Salt
1 T. Pepper
1/2 C. Chilean Salsa
2 medium roasted red skin potatoes
Heat oil in saute pan. Saute beef in the pan for 2 minutes on each side.
Serve with roast potatoes and Chilean Salsa.
Chilean Salsa
2 whole tomatoes, diced
12 cloves garlic, minced
2 jalapeno peppers, minced
1 T. Sea salt
1 onion, diced
1/2 T. Balsamic vinegar
1/2 bunch cilantro, chopped
1/2 C. Olive oil
Dice tomatoes and onions. Mince garlic and the jalapeno peppers. Combine
with remaining ingredients in a mixing bowl and mix well.
Roasted Potatoes
8 red bliss potatoes
3 T. Olive oil
1/4 T. Italian seasoning
Salt and pepper to taste
Cut potatoes in half and place in a bowl. Toss all of the ingredients together.
Place the potatoes on a sheet tray lined with parchment paper. Bake at 350
degrees F for 30 minutes.
Chocolate Bread Pudding
Chocolate Bread Pudding
Ingredients
3/4 cup half and half
1/2 cup whipping cream
1/2 cup semisweet chocolate chips
1/2 cup sugar
1 large egg
1 tablespoon coffee liqueur
3/4 teaspoon vanilla extract
4 cups 1-inch cubes French bread, crusts trimmed
Powdered sugar
Whipped cream or vanilla ice cream (optional)
Instructions
4 Servings
Preheat oven to 350F. Bring half-and-half and cream just to simmer in heavy
medium saucepan. Remove from heat.
Place chocolate chips in large bowl. Pour cream mixture over; stir until
chocolate melts. Add 1/2 cup sugar, egg, liqueur and vanilla; whisk until
blended. Add bread cubes; toss to mix well. Transfer to 8-inch square glass
baking dish. Let stand 15 minutes.
Bake until bread pudding is set and top puffs, about 30 minutes. Transfer
baking dish to rack and cool slightly (pudding will fall). Sift powdered
sugar over bread pudding. Serve warm with a dollop of whipped cream or a
scoop of vanilla ice cream, if desired.
Ingredients
3/4 cup half and half
1/2 cup whipping cream
1/2 cup semisweet chocolate chips
1/2 cup sugar
1 large egg
1 tablespoon coffee liqueur
3/4 teaspoon vanilla extract
4 cups 1-inch cubes French bread, crusts trimmed
Powdered sugar
Whipped cream or vanilla ice cream (optional)
Instructions
4 Servings
Preheat oven to 350F. Bring half-and-half and cream just to simmer in heavy
medium saucepan. Remove from heat.
Place chocolate chips in large bowl. Pour cream mixture over; stir until
chocolate melts. Add 1/2 cup sugar, egg, liqueur and vanilla; whisk until
blended. Add bread cubes; toss to mix well. Transfer to 8-inch square glass
baking dish. Let stand 15 minutes.
Bake until bread pudding is set and top puffs, about 30 minutes. Transfer
baking dish to rack and cool slightly (pudding will fall). Sift powdered
sugar over bread pudding. Serve warm with a dollop of whipped cream or a
scoop of vanilla ice cream, if desired.
Palazolo's Mexican Wedding Cookies
a.. 1 cup margarine
b.. 1 cup powdered sugar
c.. 1 teaspoon vanilla
d.. 1 teaspoon anise extract or ¼ teaspoon anise oil
e.. 2 cups flour
f.. 2-3 drops red and green food coloring
a.. Cream margarine, sugar, food coloring and flavorings (mix color and flavorings before) with an electric mixer until light and fluffy. Mix in flour with a fork, then work with hands kneading until smooth. Refrigerate until easy to handle. Pinch small pieces, roll in balls between palms then flatten into 1-½ inch diameter circles. You may want to use the bottom of a smooth glass to flatten out cookies. Bake at 325? for 8 to 10 minutes on an ungreased cookie sheet lined with parchment paper until slightly brown on bottoms but not browned on edges. Remove from sheet cooling on wire racks.
b.. Ice with powdered sugar icing. Pink icing on pink cookies, green icing on green cookies.
b.. 1 cup powdered sugar
c.. 1 teaspoon vanilla
d.. 1 teaspoon anise extract or ¼ teaspoon anise oil
e.. 2 cups flour
f.. 2-3 drops red and green food coloring
a.. Cream margarine, sugar, food coloring and flavorings (mix color and flavorings before) with an electric mixer until light and fluffy. Mix in flour with a fork, then work with hands kneading until smooth. Refrigerate until easy to handle. Pinch small pieces, roll in balls between palms then flatten into 1-½ inch diameter circles. You may want to use the bottom of a smooth glass to flatten out cookies. Bake at 325? for 8 to 10 minutes on an ungreased cookie sheet lined with parchment paper until slightly brown on bottoms but not browned on edges. Remove from sheet cooling on wire racks.
b.. Ice with powdered sugar icing. Pink icing on pink cookies, green icing on green cookies.
Old-Fashioned Meat Loaf
Old-Fashioned Meat Loaf
Everyone loves a good, hearty meal
INGREDIENTS:
a.. 1 cup dry bread crumbs
b.. 1-1/2 pounds ground chuck
c.. 1/4 cup finely chopped onion
d.. 1 egg
e.. 1/4 cup ketchup
f.. 1/2 cup milk
g.. 1-1/2 teaspoons salt
h.. 1/4 teaspoon pepper
i.. 1/2 cup ketchup
j.. 1/4 cup vinegar
k.. 1/4 cup packed brown sugar
l.. 2 Tablespoons Worcestershire sauce
TO PREPARE:
Mix the bread crumbs and ground chuck in a large bowl. Combine the onion, egg, 1/4 cup ketchup, milk, salt and pepper in a bowl and mix well. Add to the ground chuck mixture and mix well. Shape into a loaf and place in a baking dish. Heat 1/2 cup ketchup, vinegar, brown sugar and Worcestershire sauce in a saucepan. Do not boil. Pour over the meat loaf. Bake at 350 degrees for 1 hour or until cooked through.
NOTE: Uncooked rolled oats may be substituted for the bread crumbs, or use 1/2 of each, depending on what you have on hand.
SERVES: 6
Everyone loves a good, hearty meal
INGREDIENTS:
a.. 1 cup dry bread crumbs
b.. 1-1/2 pounds ground chuck
c.. 1/4 cup finely chopped onion
d.. 1 egg
e.. 1/4 cup ketchup
f.. 1/2 cup milk
g.. 1-1/2 teaspoons salt
h.. 1/4 teaspoon pepper
i.. 1/2 cup ketchup
j.. 1/4 cup vinegar
k.. 1/4 cup packed brown sugar
l.. 2 Tablespoons Worcestershire sauce
TO PREPARE:
Mix the bread crumbs and ground chuck in a large bowl. Combine the onion, egg, 1/4 cup ketchup, milk, salt and pepper in a bowl and mix well. Add to the ground chuck mixture and mix well. Shape into a loaf and place in a baking dish. Heat 1/2 cup ketchup, vinegar, brown sugar and Worcestershire sauce in a saucepan. Do not boil. Pour over the meat loaf. Bake at 350 degrees for 1 hour or until cooked through.
NOTE: Uncooked rolled oats may be substituted for the bread crumbs, or use 1/2 of each, depending on what you have on hand.
SERVES: 6
Eggplant Parmesan Recipe
Eggplant Parmesan Recipe
Ingredients
a.. 2 lbs (about 2 large) eggplants
b.. Kosher salt
c.. 1 28-oz can whole peeled tomatoes
d.. 1 clove garlic, peeled and minced
e.. Olive oil
f.. Freshly ground black pepper
g.. 1/2 cup all-purpose flour
h.. 1/2 cup fine dry breadcrumbs
i.. 4 large eggs, beaten
j.. 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
k.. 1 cup grated high quality Parmesan cheese
l.. 1 packed cup fresh basil leaves
Method
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.
Ingredients
a.. 2 lbs (about 2 large) eggplants
b.. Kosher salt
c.. 1 28-oz can whole peeled tomatoes
d.. 1 clove garlic, peeled and minced
e.. Olive oil
f.. Freshly ground black pepper
g.. 1/2 cup all-purpose flour
h.. 1/2 cup fine dry breadcrumbs
i.. 4 large eggs, beaten
j.. 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
k.. 1 cup grated high quality Parmesan cheese
l.. 1 packed cup fresh basil leaves
Method
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.
Apple Lemon with Cinnamon Muffins
Apple Lemon with Cinnamon Muffins
2 cups all-purpose flour
4 teaspoons baking powder
1 pinch salt
1/2 cup sugar
2 eggs, lightly beaten
10 tablespoons butter
1 tablespoon lemon zest
1 teaspoon lemon juice
1 cup milk
1 large Granny Smith apple - peeled, cored and chopped
1 tablespoon sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
In a bowl, sift together the flour, baking powder, and salt. In a separate
bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon
juice, and milk. Mix the creamed ingredients into the flour mixture until
evenly moist. Fold in the apples. Spoon into the prepared muffin cups.
Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the
muffin batter.
Bake 15 minutes in the preheated oven, or until a toothpick inserted in the
center of a muffin comes out clean. Cool 1 to 2 minutes before turning out
onto wire racks to cool completely.
2 cups all-purpose flour
4 teaspoons baking powder
1 pinch salt
1/2 cup sugar
2 eggs, lightly beaten
10 tablespoons butter
1 tablespoon lemon zest
1 teaspoon lemon juice
1 cup milk
1 large Granny Smith apple - peeled, cored and chopped
1 tablespoon sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
In a bowl, sift together the flour, baking powder, and salt. In a separate
bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon
juice, and milk. Mix the creamed ingredients into the flour mixture until
evenly moist. Fold in the apples. Spoon into the prepared muffin cups.
Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the
muffin batter.
Bake 15 minutes in the preheated oven, or until a toothpick inserted in the
center of a muffin comes out clean. Cool 1 to 2 minutes before turning out
onto wire racks to cool completely.
Jan 28, 2010
Creamy Potato Green Onion Soup
Creamy Potato & Green Onion Soup
1 1/2 cups water
6 Medium potatoes, peeled & cubed
2 Stalks celery, sliced (1 cup)
1/4 cup water
1 cup skim milk
3/4 tsp. salt
1/4 tsp. white pepper
2 green onions with tops (sliced finely)
1. Bring 1 1/2 cups water to boiling, add potatoes & celery, cover and bring to boil again. Reduce heat and simmer until potatoes are tender. 20 minutes or so.
2. Drain liquid into blender and 3 cups of cooked vegetables, add 1/4 cup of water. Cover and blend until smooth (1 minute)
3. Place pureed vegetables back into sauce pan with remaining potatoes & celery. Stir in remaining ingredients, heat, stirring occasionally, until hot.
4. Garnish with garlic toast!
1 1/2 cups water
6 Medium potatoes, peeled & cubed
2 Stalks celery, sliced (1 cup)
1/4 cup water
1 cup skim milk
3/4 tsp. salt
1/4 tsp. white pepper
2 green onions with tops (sliced finely)
1. Bring 1 1/2 cups water to boiling, add potatoes & celery, cover and bring to boil again. Reduce heat and simmer until potatoes are tender. 20 minutes or so.
2. Drain liquid into blender and 3 cups of cooked vegetables, add 1/4 cup of water. Cover and blend until smooth (1 minute)
3. Place pureed vegetables back into sauce pan with remaining potatoes & celery. Stir in remaining ingredients, heat, stirring occasionally, until hot.
4. Garnish with garlic toast!
Slow Cooker French Chicken Stew
Slow Cooker French Chicken Stew
1/2 cup dry navy beans, soaked overnight and drained
2 cups water
4-6 chicken breasts, skinned, boned, and cut into chunks
1 (16 oz.) can low sodium tomatoes
1/2 cup thinly sliced celery
1/2 cup diced carrot
1/2 cup chopped onion
1/8 tsp. garlic powder
1 crushed bay leaf
1/2 tsp. crushed dry basil
1/8 tsp. powdered sage
1/4 tsp. paprika
1/2 tsp. crushed, dried oregano
1 tsp. instant chicken or beef bouillon (low sodium)
Place beans, 2 cups of water, and other ingredients in crockpot; cover and cook on low for 8-10 hours. Discard bay leaf before serving. Yield: 4 to 6 servings.
1/2 cup dry navy beans, soaked overnight and drained
2 cups water
4-6 chicken breasts, skinned, boned, and cut into chunks
1 (16 oz.) can low sodium tomatoes
1/2 cup thinly sliced celery
1/2 cup diced carrot
1/2 cup chopped onion
1/8 tsp. garlic powder
1 crushed bay leaf
1/2 tsp. crushed dry basil
1/8 tsp. powdered sage
1/4 tsp. paprika
1/2 tsp. crushed, dried oregano
1 tsp. instant chicken or beef bouillon (low sodium)
Place beans, 2 cups of water, and other ingredients in crockpot; cover and cook on low for 8-10 hours. Discard bay leaf before serving. Yield: 4 to 6 servings.
Layered Mexican Cornbread
Layered Mexican Cornbread
Butter or non-stick cooking spray, for greasing pan
1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tablespoons baking powder
2/3 cup milk
2 eggs
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup chopped onion
1 (14-ounce) can creamed corn
1 cup grated Cheddar
1 cup chopped jalape�o peppers
Preheat oven to 350 degrees F.
Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.
In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.
Yield: 1 (8 by 8-inch) square cornbread; about 8 servings
Butter or non-stick cooking spray, for greasing pan
1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tablespoons baking powder
2/3 cup milk
2 eggs
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup chopped onion
1 (14-ounce) can creamed corn
1 cup grated Cheddar
1 cup chopped jalape�o peppers
Preheat oven to 350 degrees F.
Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.
In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.
Yield: 1 (8 by 8-inch) square cornbread; about 8 servings
Spicy Pinto Beans
Spicy Pinto Beans
Serve these pinto beans with cornbread and slaw for a great meatless dinner.
16 ounces dried pinto beans, rinsed and picked over, soaked overnight
1 cup chopped onion
1/2 cup chopped green bell pepper
2 medium cloves garlic, minced
6 cups water, or to cover
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
Cover rinsed and sorted beans with water; cover bowl and let soak overnight. Drain beans; combine all
ingredients in slow cooker. Cover and cook on HIGH for 6 to 10 hours, or until beans are tender.
Serve these pinto beans with cornbread and slaw for a great meatless dinner.
16 ounces dried pinto beans, rinsed and picked over, soaked overnight
1 cup chopped onion
1/2 cup chopped green bell pepper
2 medium cloves garlic, minced
6 cups water, or to cover
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
Cover rinsed and sorted beans with water; cover bowl and let soak overnight. Drain beans; combine all
ingredients in slow cooker. Cover and cook on HIGH for 6 to 10 hours, or until beans are tender.
Seafood Lasagna
Seafood Lasagna
Seafood Lasagna
1 green onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons plus 1/2 cup butter or margarine, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained
In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
Seafood Lasagna
1 green onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons plus 1/2 cup butter or margarine, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained
In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
SEAFOOD SALAD SANDWICHES
SEAFOOD SALAD SANDWICHES
Your choice of chopped seafood gives you options for some surfin� fun on a bun!
Prep: 10 min
1 1/2 cups chopped cooked seafood, (crabmeat, shrimp or lobster)
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium celery stalk, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
4 hot dog buns, split
1. Mix all ingredients except buns.
2. Fill buns with seafood mixture.
Makes 4 servings
Tuna Salad Filling:
Substitute 1 can (9 ounces) tuna, drained, for the seafood. Stir in 1 teaspoon lemon juice.
Chicken Salad Filling:
Substitute 1 1/2 cups chopped cooked chicken or turkey for the seafood
Your choice of chopped seafood gives you options for some surfin� fun on a bun!
Prep: 10 min
1 1/2 cups chopped cooked seafood, (crabmeat, shrimp or lobster)
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium celery stalk, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
4 hot dog buns, split
1. Mix all ingredients except buns.
2. Fill buns with seafood mixture.
Makes 4 servings
Tuna Salad Filling:
Substitute 1 can (9 ounces) tuna, drained, for the seafood. Stir in 1 teaspoon lemon juice.
Chicken Salad Filling:
Substitute 1 1/2 cups chopped cooked chicken or turkey for the seafood
Special Delivery Chicken
Special Delivery Chicken
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 teaspoons poppy seeds
2-1/2 cups cubed cooked chicken
1-3/4 cups butter-flavored cracker crumbs (about 36 crackers)
1/2 cup butter or margarine, melted
In a bowl, combine the sour cream, soup and poppy seeds. Stir in chicken. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350� for 25-30 minutes or until heated through. Yield: 4 servings.
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 teaspoons poppy seeds
2-1/2 cups cubed cooked chicken
1-3/4 cups butter-flavored cracker crumbs (about 36 crackers)
1/2 cup butter or margarine, melted
In a bowl, combine the sour cream, soup and poppy seeds. Stir in chicken. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350� for 25-30 minutes or until heated through. Yield: 4 servings.
Crispy Onion Chicken
Crispy Onion Chicken
1/2 cup butter or margarine, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1 can (6 ounces) cheddar or original French-fried onions, crushed
In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9-in. square baking pan. Top with any remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350� for 30-35 minutes or until chicken juices run clear. Yield: 4 servings.
1/2 cup butter or margarine, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1 can (6 ounces) cheddar or original French-fried onions, crushed
In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9-in. square baking pan. Top with any remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350� for 30-35 minutes or until chicken juices run clear. Yield: 4 servings.
CRISP SIDE SALAD
CRISP SIDE SALAD
A light dressing with just a hint of sweetness is served over a crunchy combination of colorful salad fixings in this easy side dish.
1/4 cup olive or vegetable oil
2 tablespoons cider vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups torn salad greens
3/4 cup sliced zucchini
2 medium carrots, sliced
2 celery ribs, sliced
2 green onions, sliced
1/4 cup seasoned croutons
1 tablespoon whole almonds, toasted
1 tablespoon sesame seeds, toasted
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, combine greens, zucchini, carrots, celery and onions. Just before serving, add dressing and toss to coat. Top with croutons, almonds and sesame seeds. Yield: 4 servings.
A light dressing with just a hint of sweetness is served over a crunchy combination of colorful salad fixings in this easy side dish.
1/4 cup olive or vegetable oil
2 tablespoons cider vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups torn salad greens
3/4 cup sliced zucchini
2 medium carrots, sliced
2 celery ribs, sliced
2 green onions, sliced
1/4 cup seasoned croutons
1 tablespoon whole almonds, toasted
1 tablespoon sesame seeds, toasted
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, combine greens, zucchini, carrots, celery and onions. Just before serving, add dressing and toss to coat. Top with croutons, almonds and sesame seeds. Yield: 4 servings.
ZUCCHINI LASAGNA
ZUCCHINI LASAGNA
1/2 pound ground meat
1/3 cup chopped onion
15-oz. can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon pepper
4 medium zucchini
8-oz. carton ricotta cheese
1 egg
2 tablespoons flour
1/4 lb. mozzarella cheese, shredded
Brown meat and onion over medium heat in large skillet. Drain excess fat. Add tomato sauce, salt, oregano, basil and pepper and bring to a boil. Reduce heat to low and simmer for 5 minutes. Slice zucchini lengthwise into 1/4-inch thick slices. In a small bowl combine ricotta cheese and egg. Arrange 1/3 of zucchini in bottom of greased 8x12-inch baking pan. Sprinkle with 1 tablespoon flour. Top with all of ricotta cheese mixture and 1/3 of meat mixture. Repeat layers with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375� for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 6 servings.
1/2 pound ground meat
1/3 cup chopped onion
15-oz. can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon pepper
4 medium zucchini
8-oz. carton ricotta cheese
1 egg
2 tablespoons flour
1/4 lb. mozzarella cheese, shredded
Brown meat and onion over medium heat in large skillet. Drain excess fat. Add tomato sauce, salt, oregano, basil and pepper and bring to a boil. Reduce heat to low and simmer for 5 minutes. Slice zucchini lengthwise into 1/4-inch thick slices. In a small bowl combine ricotta cheese and egg. Arrange 1/3 of zucchini in bottom of greased 8x12-inch baking pan. Sprinkle with 1 tablespoon flour. Top with all of ricotta cheese mixture and 1/3 of meat mixture. Repeat layers with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375� for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 6 servings.
Creole Zucchini
Creole Zucchini
Creole Zucchini
2 pounds zucchini
1 small green pepper -- chopped
1 small onion -- chopped
1 clove garlic -- minced
1 teaspoon salt
1/4 pepper
4 tomatoes -- peeled and chopped
2 tablespoons butter
2 tablespoons minced parsley
Cut zucchini into 1/4-inch slices. In slow-cooking pot, combine zucchini with green pepper, onion, garlic, salt, and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. Sprinkle with chopped parsley.
Creole Zucchini
2 pounds zucchini
1 small green pepper -- chopped
1 small onion -- chopped
1 clove garlic -- minced
1 teaspoon salt
1/4 pepper
4 tomatoes -- peeled and chopped
2 tablespoons butter
2 tablespoons minced parsley
Cut zucchini into 1/4-inch slices. In slow-cooking pot, combine zucchini with green pepper, onion, garlic, salt, and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. Sprinkle with chopped parsley.
Chocolate and Vanilla Swirl Pudding
Chocolate and Vanilla Swirl Pudding
Can't decide which pudding flavor - chocolate or vanilla - you
like best? Then this rich and creamy pudding is for you!
Prep: 5 min - Microwave: 4 min
2 tablespoons sugar
1 tablespoon cornstarch
1 cup milk
2 tablespoons fat-free cholesterol-free egg product or 2 tablespoons
beaten egg
1 1/2 teaspoons butter or margarine
1/2 teaspoon vanilla
2 tablespoons semisweet chocolate chips
1. Mix sugar and cornstarch in 4-cup microwavable measuring
cup. Stir in milk and egg product. Microwave uncovered on High
3 minutes 30 seconds to 4 minutes; stirring after 2 minutes,
until mixture thickens and boils. Stir in butter and vanilla.
2. Stir chocolate chips into 1 cup of the pudding until melted.
Layer vanilla and chocolate puddings alternately in parfait
glasses or swirl in serving dishes.
Makes 2 servings
Can't decide which pudding flavor - chocolate or vanilla - you
like best? Then this rich and creamy pudding is for you!
Prep: 5 min - Microwave: 4 min
2 tablespoons sugar
1 tablespoon cornstarch
1 cup milk
2 tablespoons fat-free cholesterol-free egg product or 2 tablespoons
beaten egg
1 1/2 teaspoons butter or margarine
1/2 teaspoon vanilla
2 tablespoons semisweet chocolate chips
1. Mix sugar and cornstarch in 4-cup microwavable measuring
cup. Stir in milk and egg product. Microwave uncovered on High
3 minutes 30 seconds to 4 minutes; stirring after 2 minutes,
until mixture thickens and boils. Stir in butter and vanilla.
2. Stir chocolate chips into 1 cup of the pudding until melted.
Layer vanilla and chocolate puddings alternately in parfait
glasses or swirl in serving dishes.
Makes 2 servings
MEXICAN FIESTA CASSEROLE
MEXICAN FIESTA CASSEROLE
1 lg. onion, chopped
1 tsp. salad oil
1 lb. ground beef
1 can tomatoes
1 can (1 lb.) red kidney beans
1 can (15 oz.) chili con carne without beans
2 tsp. salt
1/4 tsp. pepper, ground
1 (11 oz.) tortillas
1 c. grated cheddar cheese (4 oz.)
1. Saute onion and garlic in salad oil until soft in large frying
pan, remove with slotted spoon and set aside.
2. Brown ground beef 5 minutes. Stir in onion mixture, pepper,
tomatoes, beans, chili con carne, salt and heat to boiling.
3. Place 3 tortillas, overlapping if necessary in a 12 cup baking
dish - top with about 1 cup of sauce. Repeat to make 5 more layers of
each, ending with sauce. Sprinkle with cheese.
4. Bake in hot oven (400 degrees) for 30 minutes or until bubbly hot.
Add 1/2 cup water, if desired.
1 lg. onion, chopped
1 tsp. salad oil
1 lb. ground beef
1 can tomatoes
1 can (1 lb.) red kidney beans
1 can (15 oz.) chili con carne without beans
2 tsp. salt
1/4 tsp. pepper, ground
1 (11 oz.) tortillas
1 c. grated cheddar cheese (4 oz.)
1. Saute onion and garlic in salad oil until soft in large frying
pan, remove with slotted spoon and set aside.
2. Brown ground beef 5 minutes. Stir in onion mixture, pepper,
tomatoes, beans, chili con carne, salt and heat to boiling.
3. Place 3 tortillas, overlapping if necessary in a 12 cup baking
dish - top with about 1 cup of sauce. Repeat to make 5 more layers of
each, ending with sauce. Sprinkle with cheese.
4. Bake in hot oven (400 degrees) for 30 minutes or until bubbly hot.
Add 1/2 cup water, if desired.
MEXICAN MACARONI SALAD
MEXICAN MACARONI SALAD
1 c. mayonnaise
1/3 c. skim milk
2 tsp. instant chopped onion
1 tsp. salt
1 tsp. chili powder
1/8 tsp. garlic powder
6 drops hot pepper sauce
1 (8 oz.) pkg. elbow macaroni, cooked & drained
1 (16 oz.) can red kidney beans, well drained
1 c. diced mozzarella cheese
In large bowl stir together first 7 ingredients. Add remaining
ingredients, toss to coat well. Cover, chill at least 2 hours.
Makes 8 (1 cup) servings.
1 c. mayonnaise
1/3 c. skim milk
2 tsp. instant chopped onion
1 tsp. salt
1 tsp. chili powder
1/8 tsp. garlic powder
6 drops hot pepper sauce
1 (8 oz.) pkg. elbow macaroni, cooked & drained
1 (16 oz.) can red kidney beans, well drained
1 c. diced mozzarella cheese
In large bowl stir together first 7 ingredients. Add remaining
ingredients, toss to coat well. Cover, chill at least 2 hours.
Makes 8 (1 cup) servings.
Parmesan Corn on the Cob
If you don't own a microwave, wrap corn in
aluminum foil, and bake at 500 degrees for 20 minutes.
Servings: 4
Ingredients:
1/4 cup butter or margarine, melted
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
4 ears fresh corn, husks and silks removed
Directions:
1. COMBINE the first 3 ingredients in a small
bowl.
2. WRAP each ear of corn in heavy-duty plastic
wrap. Microwave at HIGH 10 to 13 minutes or until
tender, turning twice. Unwrap corn, and brush
evenly with butter mixture.
aluminum foil, and bake at 500 degrees for 20 minutes.
Servings: 4
Ingredients:
1/4 cup butter or margarine, melted
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
4 ears fresh corn, husks and silks removed
Directions:
1. COMBINE the first 3 ingredients in a small
bowl.
2. WRAP each ear of corn in heavy-duty plastic
wrap. Microwave at HIGH 10 to 13 minutes or until
tender, turning twice. Unwrap corn, and brush
evenly with butter mixture.
Mountain Dew Salad
1 large box lemon gelatin
2 cups hot water
2 cups Mountain Dew beverage
2 cups pineapple juice
1 large can
pineapple
2 bananas, sliced, optional
2 cups miniature marshmallows
1 (8 ounce) carton frozen whipped topping, thawed
1 can lemon pie filling
Dissolve gelatin in hot water; cool. Add Mountain Dew and pineapple juice. Set aside until mixture begins to set. Fold in fruit and marshmallows.
Pour into a large oblong dish. Fold whipped topping in lemon pie filling until thoroughly mixed. Spread on top of set gelatin. Chill well.
2 cups hot water
2 cups Mountain Dew beverage
2 cups pineapple juice
1 large can
pineapple
2 bananas, sliced, optional
2 cups miniature marshmallows
1 (8 ounce) carton frozen whipped topping, thawed
1 can lemon pie filling
Dissolve gelatin in hot water; cool. Add Mountain Dew and pineapple juice. Set aside until mixture begins to set. Fold in fruit and marshmallows.
Pour into a large oblong dish. Fold whipped topping in lemon pie filling until thoroughly mixed. Spread on top of set gelatin. Chill well.Jan 26, 2010
CHEDDAR AND SAGE BISCUITS
CHEDDAR AND SAGE BISCUITS
(Serves 12)
3 cups all purpose flour
1 1/2 teaspoons salt
2 tablespoons baking powder
3 tablespoons Canola oil or solid Crisco
1 stick plus 1 tablespoon butter, unsalted, cut into small pieces
1/3 cup fresh sage leaves, chopped
1 cup grated cheddar cheese
1 1/4 cups buttermilk
4 tablespoons unsalted butter, melted
Pre-heat oven to 400 degrees. Set oven rack to middle position.
In a large bowl, whisk together flour, salt and baking powder.
Using a pastry fork or fingers, work butter and shortening into dry
ingredients until mixture resembles pea-sized chunks. Add cheddar cheese and
sage and blend until just combined.
Gradually add buttermilk to bowl, stirring gently to combine. Gently knead
dough to bring mixture together into one craggy yet cohesive ball.
Avoid over-mixing and dough or the biscuits will be tough.
Turn dough onto a lightly floured surface and pat into a disc approximately
1 inch thick.
Using a 3-inch round cookie cutter or drinking glass, cut biscuits and place
on a baking sheet lined with parchment paper. Biscuits should be touching
each other. If remaining dough is rolled again for additional biscuits, they
will not be as tender.
Brush tops with melted butter and bake 18 to 20 minutes or until biscuits
turn a golden brown. Serve straight from the oven.
(Serves 12)
3 cups all purpose flour
1 1/2 teaspoons salt
2 tablespoons baking powder
3 tablespoons Canola oil or solid Crisco
1 stick plus 1 tablespoon butter, unsalted, cut into small pieces
1/3 cup fresh sage leaves, chopped
1 cup grated cheddar cheese
1 1/4 cups buttermilk
4 tablespoons unsalted butter, melted
Pre-heat oven to 400 degrees. Set oven rack to middle position.
In a large bowl, whisk together flour, salt and baking powder.
Using a pastry fork or fingers, work butter and shortening into dry
ingredients until mixture resembles pea-sized chunks. Add cheddar cheese and
sage and blend until just combined.
Gradually add buttermilk to bowl, stirring gently to combine. Gently knead
dough to bring mixture together into one craggy yet cohesive ball.
Avoid over-mixing and dough or the biscuits will be tough.
Turn dough onto a lightly floured surface and pat into a disc approximately
1 inch thick.
Using a 3-inch round cookie cutter or drinking glass, cut biscuits and place
on a baking sheet lined with parchment paper. Biscuits should be touching
each other. If remaining dough is rolled again for additional biscuits, they
will not be as tender.
Brush tops with melted butter and bake 18 to 20 minutes or until biscuits
turn a golden brown. Serve straight from the oven.
Mexican shrimp cocktail
Mexican shrimp cocktail
1/4 cup ketchup
1/4 cup lime juice
1-2 teaspoons bottled hot pepper sauce
1 pound fresh shrimp, peeled, deveined and cooked
1/2 cup chopped tomato
1/4 cup chopped onion
1/4 cup snipped
Lime wedges (optional)
Lettuce (optional)
wedges, if desired. Makes 8 appetizer servings.
Suggestion: Serve in margarita glasses
on a bed of lettuce.
1/4 cup ketchup
1/4 cup lime juice
1-2 teaspoons bottled hot pepper sauce
1 pound fresh shrimp, peeled, deveined and cooked
1/2 cup chopped tomato
1/4 cup chopped onion
1/4 cup snipped
cilantro
2 avocados, seeded, peeled and choppedLime wedges (optional)
Lettuce (optional)
In a large bowl stir together ketchup, lime juice and hot pepper sauce. Add
shrimp, tomato, onion and cilantro; toss to coat. Cover and chill for 2-4
hours. Just before serving add avocados; toss to coat. Garnish with lime
Suggestion: Serve in margarita glasses
on a bed of lettuce.
Chocolate Mint Melt-Aways
Cookies
1 cup butter, unsalted -- room temp
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract -- naturaly flavored
1/2 cup powdered sugar, plus 2 T.
2 cups flour, all-purpose
Ganache
1/4 cup whipping cream, plus 2 T.
2 Tablespoons butter, unsalted
9 ounces white chocolate -- chopped
1/4 teaspoon peppermint extract -- naturaly flavored
Coating
9 ounces bittersweet chocolate, or semisweet
1 Tablespoon vegetable shortening
Cookies:Preheat oven to 350. Butter 2 large heavy baking sheets. Using
mixer, cream butter, sugar and extracts until light. Beat in half of the
flour. Stir in remaining flour. Spoon half of dough into a pastry bag
fitted with #4 star tip , or cookie press. Either pipe 2 1/2 inch ovals with
solid centers or press into desired shape, spacing cookies 1/2 " apart.
Repeat with remaing dough. Bake until golden brown on edges, about 12
minutes. Transfer to paper towels and cool.
Ganache:
Bring cream and butter to simmer in heavy small saucepan. Add
chocolate and stir until smooth. Mix in extract. Refrigerate just until
firm enough to spread, stirring occaisionally, about 30 minutes.
Line 2 cookie sheets with foil or parchment paper. Using a small spatula
spread 1 teaspooon of ganache over flat side of cookie. Arrange ganache
side up on cookie shhets. Refrigerate until firm.
Coating: Melt chocolate and shortning together over double boiler until
smooth. Remove from water. Grasping cookie by the edges, dip bottom of
cookie into chocolate, place on cookie sheet chocolate side down. Repeat
with remaining cookies. Chill until chocolate sets.
1 cup butter, unsalted -- room temp
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract -- naturaly flavored
1/2 cup powdered sugar, plus 2 T.
2 cups flour, all-purpose
Ganache
1/4 cup whipping cream, plus 2 T.
2 Tablespoons butter, unsalted
9 ounces white chocolate -- chopped
1/4 teaspoon peppermint extract -- naturaly flavored
Coating
9 ounces bittersweet chocolate, or semisweet
1 Tablespoon vegetable shortening
Cookies:Preheat oven to 350. Butter 2 large heavy baking sheets. Using
mixer, cream butter, sugar and extracts until light. Beat in half of the
flour. Stir in remaining flour. Spoon half of dough into a pastry bag
fitted with #4 star tip , or cookie press. Either pipe 2 1/2 inch ovals with
solid centers or press into desired shape, spacing cookies 1/2 " apart.
Repeat with remaing dough. Bake until golden brown on edges, about 12
minutes. Transfer to paper towels and cool.
Ganache:
Bring cream and butter to simmer in heavy small saucepan. Add
chocolate and stir until smooth. Mix in extract. Refrigerate just until
firm enough to spread, stirring occaisionally, about 30 minutes.
Line 2 cookie sheets with foil or parchment paper. Using a small spatula
spread 1 teaspooon of ganache over flat side of cookie. Arrange ganache
side up on cookie shhets. Refrigerate until firm.
Coating: Melt chocolate and shortning together over double boiler until
smooth. Remove from water. Grasping cookie by the edges, dip bottom of
cookie into chocolate, place on cookie sheet chocolate side down. Repeat
with remaining cookies. Chill until chocolate sets.
Cocoa Almond Cookies
Yield: 48 servings
1 c Butter or margarine
3 oz Cream cheese; softened
1 c Sugar
1 Egg
1 ts Vanilla extract
1/4 ts Almond extract
2 1/2 c All-purpose flour
1/3 c Hershey's cocoa
3/4 ts Baking powder
1/4 ts Baking soda
Cocoa glaze:
2 tb Butter or margarine
2 tb Hershey's cocoa
2 tb Water
1 c Powdered sugar
1/2 ts Vanilla extract
1/8 ts Almond extract
Chopped or sliced almonds
In large bowl, beat butter and cream cheese until well
blended. Add sugar; beat well. Add egg, vanilla and almond
extract; beat until blended. Stir together flour, cocoa,
baking powder and baking soda; gradually add to butter
mixture, beating until well blended. Divide dough into
fourths; shape each part into ball. Place one ball on wax
paper; flatten into a round. Repeat with remaining balls.
Wrap well; refrigerate about 6 hours or overnight. Heat
oven to 375�F. Working with one part at a time, on
lightly floured flat surface, roll dough 1/4 inch thick.
Cut with 2-inch diameter round cookie cutter. Place cutouts
on ungreased cookie sheet. Bake 6 to 8 minutes or until
set. Remove from cookie sheet to wire rack; cool completely.
Prepare COCOA GLAZE; drizzle over tops of cookies.
Immediately garnish with almonds. About 4 dozen cookies.
Cocoa Glaze:
In small saucepan over low heat, melt butter. Add cocoa and
water, stirring until thickened. Do not boil. Remove from
heat. Gradually add powdered sugar, vanilla extract and
almond extract, if desired, beating with whisk or spoon
until smooth. Use immediately. About 1/2 cup
glaze.
1 c Butter or margarine
3 oz Cream cheese; softened
1 c Sugar
1 Egg
1 ts Vanilla extract
1/4 ts Almond extract
2 1/2 c All-purpose flour
1/3 c Hershey's cocoa
3/4 ts Baking powder
1/4 ts Baking soda
Cocoa glaze:
2 tb Butter or margarine
2 tb Hershey's cocoa
2 tb Water
1 c Powdered sugar
1/2 ts Vanilla extract
1/8 ts Almond extract
Chopped or sliced almonds
In large bowl, beat butter and cream cheese until well
blended. Add sugar; beat well. Add egg, vanilla and almond
extract; beat until blended. Stir together flour, cocoa,
baking powder and baking soda; gradually add to butter
mixture, beating until well blended. Divide dough into
fourths; shape each part into ball. Place one ball on wax
paper; flatten into a round. Repeat with remaining balls.
Wrap well; refrigerate about 6 hours or overnight. Heat
oven to 375�F. Working with one part at a time, on
lightly floured flat surface, roll dough 1/4 inch thick.
Cut with 2-inch diameter round cookie cutter. Place cutouts
on ungreased cookie sheet. Bake 6 to 8 minutes or until
set. Remove from cookie sheet to wire rack; cool completely.
Prepare COCOA GLAZE; drizzle over tops of cookies.
Immediately garnish with almonds. About 4 dozen cookies.
Cocoa Glaze:
In small saucepan over low heat, melt butter. Add cocoa and
water, stirring until thickened. Do not boil. Remove from
heat. Gradually add powdered sugar, vanilla extract and
almond extract, if desired, beating with whisk or spoon
until smooth. Use immediately. About 1/2 cup
glaze.
Ham Pancake Pie
2 medium sweet potates, peeled and sliced thinly
* 3 cups diced cooked ham 3 meduium apples, peele, cored, and sliced.
* 1/2 T.salt
* 1/4 pepper 3 T. brown sugar
* 1/4 T. curry powder
* 1/3 cup water or apple juice
* 1 cup pancake mix
* 1 cup milk
* 1/2 T. dry mustard
* 2 T. melted butter
* In 2qt greased baking dish, layer half the potatoes, half the
ham, and half the apples.
* Combine salt, pepper, brown sugar, and curry powder, and
sprinkle half the mixture over layers in dish.
* Repeat the process with remaining potatoes, ham, apples, and
brown sugar mixture.
* Pour water or apple juice over all.
* Cover dish and bake at 375F. Until sweet potatoes are
tender.(about 40 minutes)
* Beat together pancake mix, milk, mustard and butter.
* Take casserole from oven when potatoes are done and pour pancake
batter over top.
* Bake 20 minutes more, uncovered, or until pancake is puffed and
golden.
* 3 cups diced cooked ham 3 meduium apples, peele, cored, and sliced.
* 1/2 T.salt
* 1/4 pepper 3 T. brown sugar
* 1/4 T. curry powder
* 1/3 cup water or apple juice
* 1 cup pancake mix
* 1 cup milk
* 1/2 T. dry mustard
* 2 T. melted butter
* In 2qt greased baking dish, layer half the potatoes, half the
ham, and half the apples.
* Combine salt, pepper, brown sugar, and curry powder, and
sprinkle half the mixture over layers in dish.
* Repeat the process with remaining potatoes, ham, apples, and
brown sugar mixture.
* Pour water or apple juice over all.
* Cover dish and bake at 375F. Until sweet potatoes are
tender.(about 40 minutes)
* Beat together pancake mix, milk, mustard and butter.
* Take casserole from oven when potatoes are done and pour pancake
batter over top.
* Bake 20 minutes more, uncovered, or until pancake is puffed and
golden.
CAJUN PORK ROAST
10 lb Boneless Boston Pork Roast
1 c Chopped Onion
3/4 c Choppped Garlic
1/2 c Tiger Sauce
1 t Chopped Parsley
1/2 c Worcestershire Sauce
2 T Steak Sauce (Lea & Perrins)
2 1/2 T Dry Mustard
1 x Seasoned Salt (Dry Rub)
6 oz Tomato Paste
3 T Brown Sugar
MARINADE:
Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce
Worchestershire sauce, steak sauce and dry mustard. Mix well.
Make slits into roast and rub sauce well into and over the roast (a baste-
ing syringe works well to place suace into slits).
Allow to sit in the refrigerator for 6 hours (or overnight).
TOMATO SAUCE:
Mix tomato paste and the brown sugar very well and set aside.
Cook roast in a covered grill until the internal temperature of the roast
is 170 degress.
Brush with Tomato Sauce when done and serve.
NOTE: Tiger Sauce is a brand name of sweetened hot sauce.
1 c Chopped Onion
3/4 c Choppped Garlic
1/2 c Tiger Sauce
1 t Chopped Parsley
1/2 c Worcestershire Sauce
2 T Steak Sauce (Lea & Perrins)
2 1/2 T Dry Mustard
1 x Seasoned Salt (Dry Rub)
6 oz Tomato Paste
3 T Brown Sugar
MARINADE:
Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce
Worchestershire sauce, steak sauce and dry mustard. Mix well.
Make slits into roast and rub sauce well into and over the roast (a baste-
ing syringe works well to place suace into slits).
Allow to sit in the refrigerator for 6 hours (or overnight).
TOMATO SAUCE:
Mix tomato paste and the brown sugar very well and set aside.
Cook roast in a covered grill until the internal temperature of the roast
is 170 degress.
Brush with Tomato Sauce when done and serve.
NOTE: Tiger Sauce is a brand name of sweetened hot sauce.
STUFFED SQUASH
1 Squash
Salt and pepper to taste
1/3 c Brown rice
2 sm Carrots -- diced
1/4 c Peas -- shelled
2 tb Oil
1 Onion -- chopped
1 Garlic clove -- chopped
1 Celery stalk -- chopped
1 Handful parsley -- chopped
2 tb Hazelnuts -- chopped
-----TOMATO SAUCE-----
2 tb Oil
1 Onion -- chopped
2 Garlic cloves -- chopped
1 3/4 c Tomatoes, canned -- mashed
1 tb Tomato paste
Salt and pepper to taste
Preheat the oven to 350 degrees. Cut the squash in half lengthwise and
scoop out the pit and seeds.
Sprinkle the flesh with salt andleave the halves upside down to drain.
Meanwhile, make the filling. Simmer the ricein a coveredpan of salted
water until just tender (about 30 minutes). Drain.
Parboil carrots and peas and drain. Heat oil in a pan and fry onion and
garlic until translucent. Add celery, carrots and peas. Stir in the rice,
parsley and hazelnuts and season well. Dry the squash and pile filling into
one half of it. Top with second half.
Make the tomato sauce. Heat oil in a pan and add onion and garlic. Fry,
stirrring, utnil soft. Add tomatoes and tomato paste. Simmer for 5 minutes,
stirring occasionally, and season well.
Place squash in a baling dish with a likd, if you have one big enough,
otherwise use foil to cover. Surround it with the sauce. Cover and cook for
45 minutes until squash is tender. Serve hot or cold with a crisp green
salad.
Salt and pepper to taste
1/3 c Brown rice
2 sm Carrots -- diced
1/4 c Peas -- shelled
2 tb Oil
1 Onion -- chopped
1 Garlic clove -- chopped
1 Celery stalk -- chopped
1 Handful parsley -- chopped
2 tb Hazelnuts -- chopped
-----TOMATO SAUCE-----
2 tb Oil
1 Onion -- chopped
2 Garlic cloves -- chopped
1 3/4 c Tomatoes, canned -- mashed
1 tb Tomato paste
Salt and pepper to taste
Preheat the oven to 350 degrees. Cut the squash in half lengthwise and
scoop out the pit and seeds.
Sprinkle the flesh with salt andleave the halves upside down to drain.
Meanwhile, make the filling. Simmer the ricein a coveredpan of salted
water until just tender (about 30 minutes). Drain.
Parboil carrots and peas and drain. Heat oil in a pan and fry onion and
garlic until translucent. Add celery, carrots and peas. Stir in the rice,
parsley and hazelnuts and season well. Dry the squash and pile filling into
one half of it. Top with second half.
Make the tomato sauce. Heat oil in a pan and add onion and garlic. Fry,
stirrring, utnil soft. Add tomatoes and tomato paste. Simmer for 5 minutes,
stirring occasionally, and season well.
Place squash in a baling dish with a likd, if you have one big enough,
otherwise use foil to cover. Surround it with the sauce. Cover and cook for
45 minutes until squash is tender. Serve hot or cold with a crisp green
salad.
STUFFED GREEN PEPPERS (OVEN BAG)
1 tb Flour
4 cn (6 oz. each) tomato paste
1 c Water
1 tb Sugar
1/2 c Chopped onion
1 cl Garlic,minced
1 1/2 lb Ground beef
1 c Grated Cheddar cheese
1 1/2 c Cooked rice
1 1/2 ts Salt
1/4 ts Pepper
6 md Green peppers
Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in
12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and
sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce
into bag.Brown ground beef in skillet.Add onion and garlic;cook until
transparent.Drain excess fat.Stir in cheese,rice,salt,pepper and tomato
sauce.Remove tops and seeds from green peppers;stuff with meat
mixture.Place stuffed peppers in bag.Close bag with nylon tie;make 6
half-inch slits in top.Bake 30 to 40 minutes or until peppers are tender.To
serve, spoon sauce over stuffed peppers.Serves 6.
4 cn (6 oz. each) tomato paste
1 c Water
1 tb Sugar
1/2 c Chopped onion
1 cl Garlic,minced
1 1/2 lb Ground beef
1 c Grated Cheddar cheese
1 1/2 c Cooked rice
1 1/2 ts Salt
1/4 ts Pepper
6 md Green peppers
Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in
12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and
sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce
into bag.Brown ground beef in skillet.Add onion and garlic;cook until
transparent.Drain excess fat.Stir in cheese,rice,salt,pepper and tomato
sauce.Remove tops and seeds from green peppers;stuff with meat
mixture.Place stuffed peppers in bag.Close bag with nylon tie;make 6
half-inch slits in top.Bake 30 to 40 minutes or until peppers are tender.To
serve, spoon sauce over stuffed peppers.Serves 6.
SZECHUAN NOODLES
8 ounces Angel hair pasta
2 tablespoons Peanut oil
1/2 pound Bbq pork; cooked -- slivered
5 cups Vegetables -- finely shredded
1 cup Chicken broth
1/3 cup Hoisin sauce
3 tablespoons Tomato paste
2 tablespoons Soy sauce
1 teaspoon Chili paste **
* Use any combinations of; green onions, snow peas, carrots, celery, red and
yellow peppers, zucchini, etc.
** Chinese chili paste with garlic. Use more or less depending on taste.
Cook pasta, set aside. Heat oil in a large wok. Add pork and veggies and stir
fry until vegetables are crips-tender, about 2 minutes. Push to sides of pan,
leaving a well in the center of the wok. Add chicken broth, hoisin sauce,
tomato paste, soy sauce and chili paste to wok. Bring to a boil and cook until
thickened. Incorporate veggie/pork mixtures and stir well. Add noodles and
toss until well coated. Serve.
2 tablespoons Peanut oil
1/2 pound Bbq pork; cooked -- slivered
5 cups Vegetables -- finely shredded
1 cup Chicken broth
1/3 cup Hoisin sauce
3 tablespoons Tomato paste
2 tablespoons Soy sauce
1 teaspoon Chili paste **
* Use any combinations of; green onions, snow peas, carrots, celery, red and
yellow peppers, zucchini, etc.
** Chinese chili paste with garlic. Use more or less depending on taste.
Cook pasta, set aside. Heat oil in a large wok. Add pork and veggies and stir
fry until vegetables are crips-tender, about 2 minutes. Push to sides of pan,
leaving a well in the center of the wok. Add chicken broth, hoisin sauce,
tomato paste, soy sauce and chili paste to wok. Bring to a boil and cook until
thickened. Incorporate veggie/pork mixtures and stir well. Add noodles and
toss until well coated. Serve.
Jan 25, 2010
Southwestern Potatoes
Southwestern Potatoes
1 sheet (18x24-inches) Reynolds Wrap Heavy Duty Aluminum Foil
1 medium onion, thinly sliced
4 medium potatoes, cut in 1/2-inch cubes
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 can (4.5 oz.) chopped green chiles, undrained
1 cup shredded Cheddar cheese
Salsa, chopped fresh cilantro, sour cream
PREHEAT oven to 450 deg F or grill to medium-high. Spray foil
with nonstick spray.
CENTER onions on sheet of Reynolds Wrap Heavy Duty
Aluminum Foil. Top with potatoes. Combine seasoned salt,
chili powder and cumin; sprinkle over potatoes. Top with
green chilies.
BRING up foil sides. Double fold top and ends to seal making
one large packet, leaving room for heat circulation inside.
BAKE 30 to 35 minutes on a cookie sheet in oven OR GRILL 15
to 18 minutes in covered grill. Sprinkle potatoes with cheese.
Let stand about 2 minutes until cheese melts. Serve with salsa,
chopped fresh cilantro and sour cream.
1 sheet (18x24-inches) Reynolds Wrap Heavy Duty Aluminum Foil
1 medium onion, thinly sliced
4 medium potatoes, cut in 1/2-inch cubes
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 can (4.5 oz.) chopped green chiles, undrained
1 cup shredded Cheddar cheese
Salsa, chopped fresh cilantro, sour cream
PREHEAT oven to 450 deg F or grill to medium-high. Spray foil
with nonstick spray.
CENTER onions on sheet of Reynolds Wrap Heavy Duty
Aluminum Foil. Top with potatoes. Combine seasoned salt,
chili powder and cumin; sprinkle over potatoes. Top with
green chilies.
BRING up foil sides. Double fold top and ends to seal making
one large packet, leaving room for heat circulation inside.
BAKE 30 to 35 minutes on a cookie sheet in oven OR GRILL 15
to 18 minutes in covered grill. Sprinkle potatoes with cheese.
Let stand about 2 minutes until cheese melts. Serve with salsa,
chopped fresh cilantro and sour cream.
BAKED FRENCH FRIES"
BAKED FRENCH FRIES"
1 large baking potato
1 T olive oil
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp onion powder
I have used Cajun or Creole Season....different
Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili
powder, and onion powder together. Coat potatoes with oil/spice
mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.
Makes 1 serving.
1 large baking potato
1 T olive oil
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp onion powder
I have used Cajun or Creole Season....different
Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili
powder, and onion powder together. Coat potatoes with oil/spice
mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.
Makes 1 serving.
Jan 24, 2010
Taco Salad
2 ripe tomatoes -- diced
1/2 pound sharp Cheddar -- diced
1 large onion -- diced
1 head iceberg lettuce -- washed, drained,
and shredded
1 pound lean ground beef -- browned, crumbled,
and drained
1 cup salad dressing
= (Catalina recommended)
1 bag taco flavored chips - (7 oz) -- crushed
1 cup salsa
Tortilla chips -- to serve
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large
bowl. Add the salad dressing and mix well.
Just before serving, add the taco chips, tossing to combine with other
ingredients. Top each serving with salsa. Serve with tortilla chips.
This recipe yields 6 to 8 servings.
1/2 pound sharp Cheddar -- diced
1 large onion -- diced
1 head iceberg lettuce -- washed, drained,
and shredded
1 pound lean ground beef -- browned, crumbled,
and drained
1 cup salad dressing
= (Catalina recommended)
1 bag taco flavored chips - (7 oz) -- crushed
1 cup salsa
Tortilla chips -- to serve
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large
bowl. Add the salad dressing and mix well.
Just before serving, add the taco chips, tossing to combine with other
ingredients. Top each serving with salsa. Serve with tortilla chips.
This recipe yields 6 to 8 servings.
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