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Apr 30, 2010

GOOD BUYS THIS WEEK

300 Sensational Soups (Paperback)300 Sensational Soups (Paperback)

Review


Packed with easy-to-use recipes that produce reliable and flavorful results. (The Plain Dealer (Cleveland) 20090114)



From chilled soups to chowders, this book is filled to the brim with delicious recipes. (Jeff Houck The Tampa Tribune 20090318)



This cookbook brims with great recipes and is highly recommended. (Larry Cox Tucson Citizen 20081223)



I found a lot of new and interesting ideas when I leafed through the new 300 Sensational Soups. These recipes cover a lot of ground... But what really grabbed my attention was the wealth of creative recipes. (Michael Hastings Journal Now )



The book is full of yummy, mouthwatering recipes and tons of helpful tips for a souper experience in home cooking. (Brenda Junkin Plain Dealer (Cleveland) )



There were many good soup books published in 2008,... this one was my favorite because of its variety and creativity. (Sara Molton, "Good Morning America" food editor ABC News )


Microplane Grater/Zester
Microplane Grater/ZesterFor fluffy, evenly sized cheese shreds, this is the perfect grater. Its design is based on that of a rasp, the small and efficient woodworking tool. The cutters are especially sharp, which guarantees easy grating. But this also means you'll need to exercise extra caution--no one likes grated knuckles. The large handle allows for a firm grip, and the completely flat grating surface makes it easy to move the cheese across the blades. Carrots, onions, and medium to firm cheeses all worked beautifully with this grater. It's also an excellent choice for larger strips of citrus zest or ginger.






DII Microfiber Juicy Lime Terry Dish Cloth, Set of 6DII Microfiber Juicy Lime Terry Dish Cloth, Set of 6


Product Description


DII's blues microfiber cloth set of 6 is a hard-working, and long-lasting towel set. Each blues microfiber sponge Set of 3 includes one each three shades of blue towels. These cloths work well for dish-washing, cleaning, and dusting without using harmful chemicals. Microfiber 's innate hook and loop construction allows it to attract, absorb, and wipe out grime with lint-free cleaning. Microfiber absorbs up to 7 times its weight in liquid. Content is 80-percent polyester/20-percent polyamide and is machine washable, no bleach. The bright color brings cheer to any kitchen. Browse through all of design imports products for more ideas for gifts and for the home.

Apr 28, 2010

Cream Cheese Pound Cake

Ingredients
  • 2 sticks butter and 1 stick margarine
  • 3 c. flour
  • 3 c. sugar
  • 1 (8 oz) pkg of cream cheese
  • 1 tsp vanilla
  • 6 extra large eggs

Directions
  • cream butter, sugar and cream cheese; add eggs alternately with flour; add vanilla. Place in large tube pan in cold oven. Turn oven to 300 and bake 1 1/2 hours and test for doneness..may need an additional 5-10 minutes depending on oven...Cake MUST be placed in a COLD oven and DO NOT OPEN DOOR AT ANY TIME UNTIL BAKING IS DONE (OR AFTER THE 1 1/2 HOURS TO TEST FOR DONENESS). Let stand for 5 minutes before inverting pan.

Never Fail Chocolate Fudge

Ingredients
  • 2 1/2 cups sugar
  • 1 stick margarine
  • 6 ounces milk
  • 6 ounces Nestle's Semi Sweet bits
  • Nuts optional
Directions
  • Add first three ingredients together in a sauce pan. Bring to a boil. Boil 7 minutes.Add 6 ounces of chocolate bits. (Add nuts if you wish)
  • Stir well and pour out on buttered pan.
  • Allow to cool. Cut into squares and enjoy eating them.

Apr 25, 2010

GET YOUR SPAGHETTI HOLDER AND SERVER TODAY

Oxo Good Grips Nylon Spaghetti Server


OXO

$9.66





Oxo Good Grips Nylon Spaghetti Server


Tupperware Spaghetti Dispenser. Brillant Blue Seal


Tupperware

$11.00Tupperware Spaghetti Dispenser. Brillant Blue Seal

Apr 24, 2010

SPAGHETTI SALAD



1 lb Spaghetti(break into 3 pieces before cooking)Cook,rinse and cool.
2 tomatoes diced
1 cucumber peeled and diced
1 green pepper - diced
1 small onion - chopped
8 oz bottle of Italian Dressing
4 Tblsp Schilling Salad Supreme (I used McCormick's)

Mix all together, leave set in the refrigerator overnight.

10 to 12 cups

Apr 22, 2010

Here’s a Quick Way to Make Healthy Mediterranean Recipes

Here’s a Quick Way to Make Healthy Mediterranean Recipes




Couscous and Vegetables



Photo: http://www.mediterraneanrecipes.org/couscous_vegetables.jpg


Ingredients


Couscous -- 300 grams
Ripe tomatoes -- 4 pcs.
Canned corn -- 150 grams

Carrots -- 2 pcs.
Green olives -- 100 grams
Green pepper -- 1 pc.
Olive oil -- 5 tablespoons


This recipe is good for 4 servings and can be prepared in 40 minutes. It is an Arab recipe and popular in North Africa. Couscous is composed of bran and grains and you can cook it by steaming.



Preparation



Thoroughly wash the vegetables and cut into small pieces. Place them in a large bowl then add the corn and grated carrot. Put salt and oil to season.



Boil one quart of salted water mixed with one tablespoon of oil. Pour the couscous into the boiling mixture and stir continuously until the water has been absorbed. Let the couscous to cool a bit by stirring. Mix the couscous in the vegetables and stir thoroughly. Season the preparation with lemon juice.




About the Cooker - Felicia Mcclinton writes for http://www.mediterraneanrecipes.org/

Apr 20, 2010

Blue Cheese Butter

Blue Cheese Butter


Or Bleu Cheese Butter

Blue Cheese Butter or Bleu Cheese Butter? It doesn't matter how you spell it, this restaurant recipe for this butter is a delicious enhancement for a steak or other beef items.
 
Blue cheese is made from cow's milk or goat's milk aged in caves where the mold apparently develops naturally.




Today, blue cheeses (bleu cheeses) are either injected with the mold, as with Roquefort, or the mold is mixed right in with the curds, as it is with Gorgonzola.



Blue cheeses are fairly strong flavored. I think the best bleu cheeses are Stilton, Roquefort, Danablu and Gorgonzola. America's ‘Maytag Blue Cheese’ was developed by Iowa State University in 1941 (making blue cheese with pasteurized milk). Maytag blue is also aged in specially designed caves.

Cheese


Try New Ones For Fun

It Is A Fabulous Gift!



When I was little I remember eating Macaroni and Cheese and grilled cheddar sandwiches. Not too much variety!



I also remember going to the grocery store with my mother and watching the grocer (or cheesemonger) cut off a piece from what seemed to me at the time, a huge wheel or brick or log.




Then, for a short period of time as a youngster, I would only eat Velveeta.
 
 
 
 
 
 
Trying new types can really be fun ...honest. You can try the products the way I like to. Find a gourmet shop and ask to sample some. It really is that easy!




Like wines and other fine foods, the best way to decide on your favorites is to taste them, and any good wine seller or cheesemonger will be happy to provide a sample before you buy.



If you don't have such a shop nearby, or sampling that way is not something you like to do, go to "Plan B." You can join a monthly club. Try it. You'll love it.







Another way to try different types (Plan "C") is to invite a few friends over and ask each one to bring one they want to try and share.



Make up a tray or "tasting table" and have several wines or beers available to try with the product. You might want to set a theme for each time you do this. Have some fun!



Is there a Farmer's Market nearby? You will often find local cheesemakers there. This is really a fabulous way to learn. Most small cheesemakers sell organic products. I am a believer in buying such product whenever I can find it. I am also fortunate in having several organic cheesemakers near my home.


There are hundreds of types produced all over the world. But until recently it seems most Americans settled into buying the same four or five every time they went to the store. I believe this is just a habit developed as a result of not knowing what else to try. Cheddar, Mozzarella, Swiss, Parmesan and some Blues are "known" and "safe."




Some time ago, even before I started the restaurant, I began trying different selections and found a number I really liked. I also discovered some that I really did not care for.



Often the ones I personally didn't like were pungent or very strong-flavored. But then I learned something else. Some of these need to be eaten with certain other kinds of food or with certain kinds of beverages to be enjoyed.


Today many people are beginning to understand the huge variety available from all over the world and they are more interested in trying them. I see this interest from my restaurant guests. When I introduce a "new" one in a recipe, or on an appetizer plate, they are more and more open to trying it. And they even seem surprized they like it.

 
 
The Basics


Cheese is made from the curdled milk of certain mammals, primarily cows, goats, and sheep.



The milk is curdled using some combination of rennet (an enzyme) or more and more often, rennet substitutes, and acidification. Bacteria acidify the milk and play a role in determining texture and flavor.



Some also feature molds, either on the outer rind or throughout. (Note: people highly sensitive or allergic to molds should avoid these.)





Different styles and flavors are the result of using different species of bacteria and molds, different levels of milk fat, differences in length of aging, different processing treatments and different breeds of cows, goats or sheep. Other factors include the animals' diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether or not the milk is pasteurized may also affect the flavor.







Types

No one system of categorizing satisfactorily works to address all the diversity available. Categorizing by firmness and texture is common but not exact.



The lines between "soft", "semi-soft", "semi-hard", and "hard" are often blurred, and many types are made in softer or firmer variations. Harder ones have a lower moisture content than softer ones. They are generally aged for a longer time.





Fresh

The term “fresh” is used to describe selections that have not been aged, or are very slightly cured. These have a high moisture content and are usually mild and have a very creamy taste and soft texture.



This category includes Italian Style Mascarpone, Ricotta, Chevre, Feta, Cottage and Cream Cheese.





Soft-Ripened

The term “soft-ripened” describes those that are ripened from the outside in, very soft and even runny at room temperature. The most common soft-ripened ones have a white, bloomy rind that is sometimes flecked with red or brown. The rind is edible and is produced by spraying the surface with a special mold, called penicillium candidum, before the brief aging period.



Examples include brie and camembert styles and triple crèmes.





Semi-Soft

“Semi-soft” describes selections that have a smooth, generally, creamy interior with little or no rind. These are generally high in moisture content and range from very mild in flavor to very pungent.



Examples include blue, colby, fontina styles, havarti and Monterey Jack. Also, a lot of washed rinds fall into this category but are described separately below.





Firm or Hard

This is a very broad category. Their taste profiles range from very mild to sharp and pungent. They generally have a texture profile that ranges from elastic, at room temperature, to the hard ones that can be grated.



This category includes gouda styles, most cheddars, dry jack, Swiss (Emmenthaler) styles, Gruyere styles, many “tomme” styles and Parmesan styles.




Blues


These have a distinctive blue/green veining, created when the penicillium roqueforti mold, added during the cheesemaking process, is exposed to air. This mold provides a distinct flavor, ranging from fairly mild to strong and pungent. Blues are found in all of the categories above, except for Fresh.



Common examples are the French (roquefort), the Italian (gorgonzola) and the Danish blues.





Pasta Filata

This is a whole family of styles, mostly of Italian origin. These are cooked and kneaded. This family of styles can range from very fresh to hard grating.



The pasta filata family includes Italian style Mozzarella, Provolone, and Scamorza.





Natural Rind

“Natural rinds” have rinds that are self-formed during the aging process. Generally, no molds or microflora are added, nor is washing used to create the exterior rinds, and those that do exhibit molds and microflora in their rinds get them naturally from the environment.



Because most natural rinds are aged for many weeks to develop their flavor as well as the rinds, many natural rinds are made from raw milk.



The French Tomme de Savoie and Mimolette style, the English Stilton (also a blue) and Lancashire style are examples.





Washed Rinds

These are surface-ripened by washing the product throughout the ripening/aging process with brine, beer, wine, brandy, or a mixture of ingredients, which encourages the growth of bacteria. The exterior rind of washed rind cheeses may vary from bright orange to brown, with flavors and aromas that are quite pungent, but the interior is most often semi-soft and, sometimes, very creamy.



This category includes some tomme-styles, triple-crème and semi-soft styles similar to Epoisses, Livarot and Taleggio.

What is Artisan?


The term “artisan” means something quite specific. An artisan cheesemaker (or farmstead cheesemaker) must raise the milking animals on the same land where the milk is turned into the product. Most artisan cheesemakers raise their animals humanely and organically.



As a result, supplies are limited due to seasonality and production capacity. I believe many of these are premier products.

Ever Popular Cheddar - The Poor Man's Gift?


Cheddar is named after the town of Cheddar is southwest England.



In olden times, the amount of fat in the product (resulting in richness) had to do with how poor the farmer was. Richer farmers could make theirs from full-fat milk, while poor farmers removed the fat to make butter for sale, then made cheese from the skimmed milk. Presto - cheddar!



Cheddar goes well with port, white wine, or red wine. It’s a very universal cheese, appropriate for trays and cooking.

Some Famous French Selections


France's rich pastureland and varied climates lends itself to creating the greatest variety of products in any one country ---over 400!



Brie de Meaux (cow)

Brillat Savarin (cow)

Camembert (cow)

Cantal (cow)

Crottin de Chavignol (goat)

Epoisses (cow)

Explorateur (cow)

Fourme d’Ambert (cow)

Livarot (cow)

Mimolette (cow)

Morbier (cow)

Pierre Robert (cow)

Pont l’Eveque (cow)

Port Salut (cow)

Raclette (cow)

Reblochon (cow)

Roquefort (sheep)

Tomme de Savoie (cow)

Valencay (goat)

Some Famous Spanish Selections


Spanish cheesemakers' combinations of goat, sheep and cow milk into single products makes for a variety of choices.



Cabrales (goat, cow, sheep)

Drunken Goat (goat)

Garrotxa (goat)

Idiazabal (sheep)

La Serena (sheep)

Mahon (cow)

Manchego (sheep)

San Simon (cow)

Tetilla (cow)

Torta del Casar (sheep)

What Is A Dessert Selection?


Technically, there is no such thing. Some people use the terminology to describe the process of eating some after a meal, maybe to finish with the remaining wine that was not consumed before or during the meal.



These selections are not necessarily sugary sweet (although in America they frequently are). They do tend to be rich and creamy. Blues are one of the most popular. They go great with red wine and port, but also with sweet accompaniments like fruit and jam.





Some Famous Dessert Selections

Blues



Stilton (England)

Roquefort (France)





Single-Crèmes (over 50% butterfat)



Coulommiers (France)

Chaource (France)

Camembert (France and elsewhere)





Double-Crèmes (over 60% butterfat)



Crema Dania (Denmark)

Cream Cheese (US)





Triple-Crèmes (over 70% butterfat)



Brillat Savarin (France)

Explorateur (France)

Mt. Tam (California)

St. Andre (France)

Du Village (Canada)















How Do I Set Up A Tray?





I usually have at least three and as many as five cheeses. Having at least three to five allows me to offer an interesting variety without being too extravagant.





I allow about 3 ounces per guest if we are just tasting or it's an appetizer plate before a meal. If I want these as a main course I have 6-7 ounces per person.





The other thing I like to do is select ones that combine styles, textures and colors (see "pairings" below). I like to offer different looks, tastes, and feels such as one soft-ripened, one hard and probably a blue. And if I am serving more than three, I like to add one or two with different flavor and color.



Occasionally I'll have a theme tray, such as all blues or all local ones.





When I have guests coming I realize some are great cheese lovers and some are "beginners." I try to offer a variety of flavors, with enough mild ones available so everyone can be accomodated. If my tray offered all "stinky" selections, some of my guests would have to stop at a fast food place on the way home.





I usually have a couple kinds of artisan breads or baquettes and interesting crackers, as well as apples, pears, nuts and dried fruit as part of the tray.





I arrange my tray at least an hour or two before my guests arrive. Cheese needs to sit at room temperature for full flavors to be enjoyed. I provide one knife for each selection so flavors don't mingle.

Submitted by 100poundsgone-Jill at twittermoms


Jill's Spinach Raspberry Flaxseed Oil Shake~ As seen on Dr. OZ






Ingredients

Serves 4



2 cups fresh or frozen Raspberry's

1 container of strawberry low fat yogurt.

1/4 cup orange juice

1 handful of fresh spinach. You and your kids wont even taste the spinach. It's the only way I can get my 5 yr old to get his veggies.

8 baby carrots

2 scoops of vanilla or strawberry protein powder of your choice.

For a healthy twist add 2 teaspoons of flaxseed oil. You wont even taste it. There is also a beauty tip using flaxseed oil. It is great for making beautiful hair, skin and nails.

1/4 cup of dry oatmeal

Combine all ingredients in blender with a small amount of ice until smooth and serve. :-)

Apr 17, 2010

Fried Oyster Spoons



Tarragon Tartar Sauce:



1 cup mayonnaise

3 shallots, chopped

1 tablespoon tarragon vinegar

2 tablespoons fresh tarragon, chopped

2 tablespoons capers





Oysters:



4 cups peanut oil, for frying

1 pint (approximately 50) shucked Bluffton or other fresh oysters

1 1/2 cups all-purpose coating (recommended: Golden Dip All Purpose Breading Mix)





Directions



Mix all the ingredients for the tartar sauce in a bowl; set aside.



Heat 4 cups of oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350 degrees F. Cook's Note: Throw in a drop of water: when it sizzles, the oil is ready.



Pick through the oysters to remove any shells. Pour the coating mixture into a shallow bowl. Dredge the oyster in the coating. Fry oysters until they are golden brown; about 3 to 5 minutes. Drain on paper towels.



On each spoon, place a dollop of tartar sauce and top with an oyster. Serve.
Deep-Fried Ham


Brine:



1 gallon water

1 gallon apple cider

1 cup dark brown sugar

1 cup kosher salt

2 cinnamon sticks

4 cloves

10 pound uncooked ham

Peanut oil, for frying, about 5 gallons





Glaze:



3 cups pineapple juice

1 (8-ounce) can crushed pineapple with juice

1/2 cup Dijon mustard

1 cup dark brown sugar

1/2 cup honey





Directions



In a large plastic tub, place all of the brine ingredients and stir until dissolved. Place the ham in the brine and refrigerate overnight. The following day, take the ham out of the brine and dry well.



Fill your turkey fryer with the peanut oil. Heat the oil to 375 degrees F. *Cook's Note: For a larger ham, use less oil as the larger the ham, the more liquid displacement there will be.



Place the ham carefully inside the fryer. There is a lot of moisture in the ham, the oil will bubble up intensely, so be careful and lower it very slowly. Cook for 7 1/2 minutes per pound. The ham will be cooked when it is 160 degrees F. inside. Check it with an instant-read thermometer to make sure it is cooked.



Remove the ham carefully letting it cool off and drain of excess oil for about 10 to 15 minutes.

Glaze:



Combine all the ingredients in a medium saucepan on low heat and let reduce until a syrupy consistency.



Let the glaze cool slightly and then pour it over the deep fried ham. Serve any extra glaze on the side at the table.

Apr 16, 2010

Banana Caramel Custard




1 1/4 cups granulated sugar, divided

2 medium-size slightly overripe bananas, peeled and cut into pieces

8 large eggs

2 (12 ounce) cans evaporated milk

2 teaspoons pure vanilla extract

1/2 teaspoon grated nutmeg

1/4 teaspoon salt

Strawberries (optional)



Fill a roasting pan or a 13 x 9-inch baking pan half full of hot tap

water and place on an oven rack in the center of the oven. Preheat

the oven to 350 degrees F.



In a small heavy saucepan, heat 1/2 cup of the sugar over medium heat

for about 5 minutes, swirling the pan occasionally until the sugar

has melted and turns golden brown. Watch the sugar carefully after it

liquefies. If it gets too dark, it will taste burned. Immediately

pour the mixture into a 9 x 5-inch loaf pan so the sugar (caramel)

covers the bottom of the pan completely.



In a large bowl, beat the banana and remaining 3/4 cup sugar with an

electric mixer on high speed until completely liquefied with no

lumps. Or process in a food processor. Beat in the eggs until well

blended. (If using a food processor, scrape the mixture into a large

bowl.) Add the evaporated milk, vanilla extract, nutmeg and salt.

Beat with a mixer on low speed or stir just until blended. Pour the

mixture into the loaf pan. (Don't worry if the caramel cracks.)



Carefully place the baking pan in the center of the pan of hot water.

Bake for 1 hour and 15 to 20 minutes, or until a knife inserted near

the center comes out clean and the top is browned. Remove the pan

from the water and set on a wire rack to cool completely. When

cooled, cover and refrigerate for at least 8 hours.



To serve, run a thin knife around the inside edges of the custard.

Invert a serving plate over the pan. Invert the pan and plate

together. Lift the pan and allow the syrup to run onto the plate.

Serve right away or cover loosely with plastic wrap and refrigerate

until ready to serve. Cut into 10 slices.
60 Second Chocolate Mousse




1 c Chocolate chips

1 c Heavy cream

1 Egg

Whipped cream

1 ts Vanilla



Place chocolate; egg, and flavoring in blender and chop.



Heat cream until small bubbles appear at edge. Do not boil. With

machine running, pour in hot cream.



Blend until chocolate is melted and mixture is smooth. Pour into

dessert dishes and cover with plastic and chill.



Serve with whipped cream dollops.
Chocolate Chunk Coffee Cake




Topping:

10 ounces semisweet chocolate, coarsely chopped

3/4 cup chopped walnuts

2/3 cup sugar

Cake:

3/4 cup butter or margarine, softened

1-1/4 cups sugar

3 eggs

1-1/2 cups sour cream

2 teaspoons vanilla

2-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt



Preheat oven to 350�F. Grease a 10-inch tube pan.



In small bowl, combine topping ingredients; set aside.

Beat butter and sugar in large bowl until light and fluffy. Beat in

eggs, sour

cream and vanilla until well mixed. Combine flour, baking powder,

baking soda

and salt in bowl. On low speed, add flour mixture to batter, beating

until

smooth. Spoon 1/2 (about 2 cups) of the batter into prepared pan,

spreading

evenly. Sprinkle with 1/3 of the topping (scant 1 cup). Repeat

layering 2 more

times.



Bake 55 to 65 minutes or until a wooden pick inserted in center comes

out

clean. Cool in pan on wire rack for 20 minutes. Remove from pan.



Makes 12 servings



Note: For better mixing results, have all your ingredients at room

temperature.
Foil Pot Roast




3 to 4 lbs. beef pot roast

salt & pepper

1 can condensed mushroom soup



Place roast on lg. square of double thick heavy duty foil. Lightly

oil inner cooking square. Season w/salt & pepper & cover w/soup. Seal

pkg. & place on med.-hot coals for about 3 hrs. Turn meat every 30

mins. After 2 hrs. of cooking, open pkg. & check for doneness. Rewrap

& continue cooking until meat is tender.

Makes 6 to 8 servings
Tuna Melt Pizza




Servings: 4



Ingredients:

2 cans (6 oz. each) water-packed tuna, well drained and flaked

1/2 cup mayonnaise

1 12-inch to 14-inch (16 oz.) prepared pizza shell, thawed if frozen

1 cup (4 oz.) shredded Monterey Jack or Havarti cheese

3/4 cup coarsely crushed potato chips

1/4 cup chopped or thinly sliced red onion for topping (optional)

1/4 cup chopped or thinly sliced green pepper for topping (optional)



Directions:

Preheat oven to 450� F.

In a small bowl, combine tuna and mayonnaise and mix until well blended.

Place pizza shell on a pan and spread evenly with tuna mixture. Sprinkle with cheese, red onion and green pepper, then with crushed

chips.

Bake for 8 to 10 minutes, or until crust is crisp and brown.

Cut and serve.
Vegetarian Chili with Rice



Servings: 4



Ingredients:

1 - 15-1/2oz can red kidney beans, rinsed, and drained

1 - 15 oz can great northern beans, rinsed and drained

1 - 14-1/2oz can low-sodium tomatoes, undrained and cut up

1 - 8oz can low-sodium tomato sauce

1 cup water

3/4 cup chopped green sweet pepper

1/2 cup chopped onion

1 Tbsp. chili powder

1 tsp. sugar

1 tsp. snipped fresh basil or 1/2 tsp. dried basil, crushed

1/2 tsp. ground cumin

1/4 tsp. salt

Dash ground red pepper

2 cloves garlic, minced

2 cups hot cooked rice



Directions:

In a large saucepan, combine beans, undrained tomatoes, tomato sauce, water, sweet pepper,

onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic

Bring to boiling; reduce heat.

Simmer, covered, about 15 minutes, stirring occasionally.

Top each serving of chili with 1/2 cup of the hot cooked rice.

Apr 15, 2010

BACON POTATO SOUP




4 c diced potatoes

1 ea jar (12-oz) bacon pieces

1 ea chopped onion

4 tb butter/margarine

1 c chopped celery

1 c chicken broth

1 ea sliced carrot

2 c milk



In 3 quart casserole, combine 1st 7 ingredinets.Cover loosely

with plastic wrap. Microwave on high 13-15 minutes or until

potatoes are tender; stirring once. Stir in milk, salt and

pepper. Recover. Cook at high 8 minutes or until heated

through.
Steak and Potato Soup




1lb. boneless beef round steak

1lb. small red potatoes,cut into 1/4 in.slices,or 4 cups of cubed

potatoes

2 medium stalkes of celery,chopped

1 medium onion,chopped

2 cloves of garlic,finely chopped

1 T. beef bouillion granules

1/2 t. salt

1/2 t. pepper

4 cans(14-1/2oz. each) beef broth

1 jar(6oz.) sliced mushrooms,undrained(optional)

1/2 cup water

1/2 cup all-purpose flour



Trim excess fat from beef.Cut beef into 1x1/4-inch pieces.Mix

remaining ingredients except water and flour in 5 quart Crock Pot.

Cover and cook on low heat setting 8 or 9 hours untill meat and

vegetables are tender.

Mix water and flour.Gradually stir flour mixture into soup untill

blended.Cover and cook on high setting about 30 minutes or till

slightly thickened.
Diet Soup




1 medium head cabbage, chopped

1 onion, chopped

3 large carrots, chopped

3 stalks celery, chopped

3 tomatoes, chopped

1 lb. frozen green beans

2 (1 ounce) packages dry onion soup mix

6 cups water



Combine water, soup mix and vegetables in large pot;

bring to a boil. Reduce heat and simmer until

vegetables are tender. 8 servings.
Creamy Spinach Rice



2 packages cream cheese (8 oz each) -- softened


2 cans condensed cream of mushroom soup* -- undiluted

4 packages frozen chopped spinach (10 oz each) -- thawed/well

drained

2 cans french-fried onions (2.8 oz each)

2/3 cup saltines (about 16 crackers) -- crushed

1/4 cup butter or margarine -- melted


In a bowl, beat the cream cheese until smooth. Add soup; mix well. Stir in


spinach and onions. Transfer to a greased 2 1/2 quart baking dish. Combine

cracker crumbs and butter; sprinkle over spinach mixture. Bake, uncovered,

at 325 for 30-35 minutes or until heated through.
Baked Ziti

Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
 6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions Step-by-step ViewDirections




1.Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
 
2.In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
 
3.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
 
4.Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Apr 13, 2010

Crockpot Cheese And Meatball Soup




2 C. water

1 C. whole kernal corn

1 C. chopped potato

1 C. chopped celery

1/2 C. sliced carrots

1/2 C. chopped onion

2 beef boullion cubes

16 oz. jar Cheese Whiz

Meatballs:

1 lb. ground beef

1/4 C. bread crumbs

1 large egg

1/2 t. salt

1/2 t. Tobasco sauce

(I cheat and use the prepackaged meatballs, I like lots of meat in mine so I

use two packages )



Meatballs: mix ingredients together thoroughly. Shape into medium size

meatballs.



Place uncooked meatballs and all other ingredients, except Cheese Whiz, in

crock pot. Stir gently. Cover and cook on low 8-10 hours. Before serving add

Cheese Whiz, stirring gently until well blended.
French Bread Pizza




1 can (15 oz) tomato puree

1/2 t. salt

1/4 t. pepper

1/4 t. garlic powder

1/4 t. basil

1/4 t. dried oregano

1/4 t. thyme

2 C. shredded Mozzarella and Cheddar mixture



Additional toppings: pepperoni, ham, sausage, peppers, onions, mushrooms,

pineapple, Parmesan cheese, etc.

1 loaf French bread cut in half

For sauce, combine all ingredients in a saucepan over medium heat. When the

sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often.

Remove the sauce from the heatand let cool until ready to use on the pizza.

Heat oven to 400. Place French bread on large baking sheet and toast lightly.

Spread sauce on bread. Sprinkle 3/4 of the cheese over top. Top with desired

toppings. Sprinkle remaining cheeses over top. Bake for 15 minutes or until

done.
Swiss Dip Sandwiches




1 loaf French or Italian bread sliced in half horizontally

1/4 C. butter

1 lb. thinly sliced roast beef

8 oz. thinly sliced Swiss cheese

1 envelope onion soup mix

2 C. beef stock

8 oz. provolone



Heat oven to 375. Spread butter evenly on top halves of bread. On bottom

half layer roast beef and top with cheese. Top with buttered bread halves.

Wrap each loaf securely in aluminum foil. Bake 25 minutes or until cheese is

melted then slice each loaf into quarters.

Meanwhile, combine soup mix and water in a medium saucepan. Bring to a boil and

simmer 10 minutes. Serve with sandwiches.
Italian Grilled Cheese Sandwich




4 slices French bread (1 inch thick)

4 slices Mozzarella or Provolone cheese

1/4 C. marinara or pizza sauce

3 eggs

1/2 C. milk

3/4 t. Italian seasoning

1/2 t. garlic powder

2/3 C. Italian seasoned bread crumbs



Cut a 3" pocket in each slice of bread; place a slice of cheese in each

pocket. Spoon 1 T. sauce into each pocket.

In a bowl, beat eggs, milk, Italian seasoning and garlic salt. Soak bread for 2

minutes on each side. Coat with bread crumbs.

Cook on a greased hot griddle until golden brown on both sides.

Apr 12, 2010

Grandma's Meatloaf




1 1/2-2 lbs. ground beef or turkey

1/2 c. ketchup or tomato sauce

1/2 tsp. salt & pepper

1/8 tsp. red pepper

2 eggs

3/4 c. bread crumbs or crackers

1/4 c. onion, chopped

2 tsp. prepared mustard



Topping

1/4 c. ketchup

1/2 tsp. mustard

2 tsp. brown sugar



Mix all ing. in bowl, and put in greased loaf pan (lined with foil if

desired). Spread topping and bake at 400 for 30-35 minutes until

done. Rest meatloaf before serving.
Quick Chili




1/2 pound bulk pork sausage

1-1/2 pounds ground beef

1 can (10-1/2 oz.condensed French Onion

Soup,undiluted

2 T. chili powder

1 t. cumin

1/2 t. salt

1/2 t. pepper

1 can (15-1/2oz.) kidney beans rinsed and drained

1 can (8oz.) tomato sauce

1 can (6oz.)tomato paste

1/2 cup water



In a large sauce pan,brown sausage and beef; drain

well. Add remaining ingredients and mix well; bring to

a boil. Reduce heat and simmer for 15-20 minutes ot

till thickened.

Makes 1-1/2 quarts
Mexican Sloppy Joe




1 lb. ground beef

1 pkg. taco seasoning mix

1 jar thick & chunky salsa (I like ortega)

1 can refried beans w/green chilis

1 12 oz pkg. colby jack cheese

1 pkg. flour tortillas

1 container sour cream



Prepare ground beef according to taco seasoning directions. After you

have your taco meat done, add half the jar of salsa. In a 2 quart

casserole spread the can of beans on the bottom. Then top that with

the taco meat. Put on as much cheese as you can stand. Bake in a 400

degree oven until the cheese is melted and bubbly, about 15 or 20

minutes. During the last 5 or ten minutes wrap tortillas in foil and

put in oven to warm. Put mexican slop in a tortilla and roll up. Top

with salsa and sour cream.
Meaty Macaroni Bake




1 lb ground beef

1/2 c chopped onion

1 (16oz) spicy spaghetti Sauce ( I used Chunky Ragu with Tomato

Garlic and

Onion)

1 (4 oz) can mushroom pieces

6 oz elbow macaroni

1 c sour cream

4 oz provolone cheese, sliced

4 oz mozzarella cheese, shredded



Cook beef in large skillet until brown and crumbly. Add onion to

skillet and cook 2 minutes. Stir Spaghetti sauce and mushrooms into

skillet and simmer, covered, for 5 minutes. Meanwhile cook the pasta

and drain. Preheat oven to 350. Spray a baking dish with cooking

spray. Layer half the pasta, half the sauce and half the sour creamin

prepared baking dish. Layer provolone chees over the top. Continue

layering remaining pasta, sauce and sour cream. Top with Mozzarella.

Cover loosely with foil sprayed with cooking spray. Bake for 25

minutes. Uncover and bake for 5 minutes longer.
Spaghetti Chili




1 lb. ground beef

1/2 cup chopped onion

2 garlic cloves, minced

3 cups tomatoe juice

1 can (16 oz) kidney beans, rinsed and drained

6 0z. spaghetti, broken into 3-inch pieces

1 tbsp. worcestershire sauce

2 to 3 tsp. chili powder

1 tsp. salt

1/2 tsp pepper



In skillet over medium heat, cook beef, onion and garlic until meat

is no longer pink; drain. Transfer to a greased 2 1/2-qt. baking

dish; stir in the remaining ingredients. Cover and bake at 350 for 65

to 70 minutes or until spaghetti is just tender. Let stand, covered,

for 10 minutes.



Makes 6 servings.
Hot Dog Chili






Ingredients:

1 pound ground beef or turkey, cooked and crumbled drained and rinsed

1/2 medium green bell pepper diced

1/2 medium yellow onion diced

1 - 16oz can stewed tomatoes, diced

1 - 8oz can tomato sauce

salt and pepper to taste

3 - 6 Tbsp chili powder

1 - 2 minced green onions



Directions:

Combine all ingredients in a large pot, simmer on low for 20-30 minutes or so.

Once it is cooked use a food processor or hand blender to puree the chili, the more you puree it the smoother it will be, you decide how chunky you like it.
Creole Meatloaf




1 pound ground chuck

1/3 cup chopped onion

1/2 cup skim milk

1/2 teaspoon dry mustard

1/2 teaspoon salt

1 egg, lightly beaten

Vegetable cooking spray

1/3 cup chopped green pepper

3 tablespoons chopped onion

1 1/2 cups tomato juice

3/4 cup sliced fresh mushrooms

2 tablespoons water

1 teaspoon cornstarch

1/4 teaspoon dried thyme



Combine the first 6 ingredients (ground chuck, onion, milk, dry

mustard, and salt), stirring into a loaf, and place in a n 8 1/2 by

4 1/2 by 3 inch loafpan coated with cooking spray. Bake at 350

degrees for 1 hour. Cool in pan for 10 minutes.



Coat a medium skillet with cooking spray; place over low heat until

hot. Add green pepper and 3 tablespoons onion; saute 2 to 3 minutes

or until tender.
MEATLOAF




2 c. bread crumbs

3/4 c. minced onion

1/4 c. minced green pepper

2 eggs

2 lb. ground chuck

2 tbsp. horse-radish

2 1/2 tsp. Salt

1 tsp. dry mustard

1/4 c. milk

3/4 c. catsup



In a large bowl, with a fork, beat eggs slightly. Mix in chuck, then

bread crumbs, onion, green pepper. Add horse-radish, salt, mustard,

milk, 1/4 cup catsup. Combine well. Shape into loaf and spread

remaining catsup on top. Bake at 400 degrees for 1 hour
MEATLOAF WITH CHEESE SAUCE




1/2 lb. Velveeta loaf cheese

1/2 c. milk

2 tsp. dry mustard

1 lb. ground beef

1/3 c. old-fashioned or quick oats, uncooked

1/4 c. catsup

1/2 c. finely chopped onions



Preheat oven to 350 degrees. Stir Velveeta, milk and mustard in

small saucepan over low heat until smooth. Take 1/2 cup mixture and

remaining ingredients in large bowl and blend. Shape into 8 x 3 inch

loaf in 10 x 6 inch baking dish. Bake 40 minutes. Serve with

reserved cheese spread.

Apr 11, 2010

Baked Spaghetti




Reynolds Wrap Release Non-Stick Foil

1 package (8 oz.) spaghetti, cooked and drained

2 tablespoons butter OR margarine

1 cup grated Parmesan cheese, divided

1 container (24 oz.) ricotta cheese OR cottage cheese

1 pound ground beef

1 jar (about 28 oz.) chunky garden-style pasta sauce

1 package (8 oz.) shredded Mozzarella cheese



PREHEAT oven to 400 deg F. Line a 13x9x2-inch baking pan with

Reynolds Wrap Release Non-Stick Foil with non-stick side toward

food.



COMBINE hot cooked spaghetti with butter; stir until butter

melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir

to coat. Arrange spaghetti in an even layer in foil-lined pan.

Spread ricotta cheese over spaghetti. Sprinkle with 1/4 cup

Parmesan cheese. Brown ground beef, drain; add pasta sauce

and heat until bubbly. Spoon over cheeses. Top with Mozzarella

cheese and remaining Parmesan cheese.



COVER with non-stick foil. Bake 30 minutes. Remove foil cover

and continue baking 15 minutes or until cheese is lightly

browned. Let stand 15 minutes before serving.
Texas Barbecued Ribs


Makes 4 servings



Ingredients

1 cup GRANDMA'S  Molasses

1/2 cup coarse-grained mustard

2 tablespoons cider vinegar

2 teaspoons dry mustard

3-1/2 pounds pork loin baby back ribs or spareribs, cut into 6

sections




Prepare grill for direct cooking. In medium bowl, combine molasses,

mustard, cider vinegar and dry mustard. When ready to barbecue, place

ribs on grill meaty side up over medium-hot coals. Cook 1 to 1-1/4

hours or until meat is tender and starts to pull away from bone,

basting frequently with sauce* during last 15 minutes of cooking. To

serve, cut ribs apart carefully with knife and arrange on platter.
SWEET 'N' SOUR COUNTRY RIBS W/GRAVY




Ingredients

3 pounds country-style pork ribs, fat trimmed

3 large sweet potatoes, peeled and cut into 2-inch chunks

2 cups apple juice

1/4 cup cider vinegar

1/4 cup French's� Worcestershire Sauce

1/4 cup packed brown sugar

2 tablespoons French's� Hearty Deli Brown Mustard

2 tart green apples, cored and cut into 1-inch chunks

1 tablespoon cornstarch





Heat 1 tablespoon oil in 6-quart saucepot or Dutch oven over high

heat. Cook ribs 10 minutes or until well-browned on all sides; drain

fat.



Add potatoes to ribs. Whisk together apple juice, vinegar,

Worcestershire, sugar and mustard. Pour over rib mixture; stir well.

Heat to boiling. Reduce heat to low. Cook, covered, 40 minutes or

until pork is tender and no longer pink in center, stirring

occasionally.



Stir in apples; cook 5 minutes or until tender. Transfer ribs,

potatoes and apples to platter; keep warm. Combine cornstarch with 2

tablespoons water. Stir into pot. Heat to boiling, whisking

constantly. Cook 1 to 2 minutes or until liquid thickens, stirring

often. Serve with corn and crusty bread, if desired.
BBQ RIBS




3 lbs. of ribs (beef or pork)

2 cloves garlic, minced

2 T olive oil

12 oz chili sauce

1/2 cup lemon juice

1/4 cup molasses

1/4 cup dark rum (optional)

3 T Dijon mustard

1 T Worcestershire sauce



Simmer the ribs in a pot of water for 40 minutes. Drain and set

aside.



Saut� the onion and garlic in the oil until the onions are

transparent. Stir in the rest of the ingredients (except ribs).

Simmer for 25 minutes.



Pour the sauce over ribs. Cover and marinate overnight in

refrigerator.



Bake for 1-1/4 hours on the grill; basting every 20 minutes.

Apr 10, 2010

Greek Garden Salad

2 large tomatoes -- chopped


3/4 cup cucumber -- chopped

1/2 cup green pepper -- chopped

1/2 cup sweet red pepper -- chopped

1/2 cup feta cheese or blue cheese -- crumbled

1/4 cup green onions -- thinly sliced

1/4 cup sliced ripe olives

1/2 cup Italian salad dressing

1/8 teaspoon dried oregano

leaf lettuce (optional)



In a bowl, combine the first seven ingredients. Just before serving, add

salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if

desired.

Brownie Mounds

1/3 cup butter -- softened


3/4 cup sugar

1/3 cup corn syrup, light

1 egg

3 ounces chocolate, unsweetened -- melted

1 teaspoon vanilla extract

1 2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup walnuts -- chopped



In a mixing bowl, cream butter and sugar. Add corn syrup and egg; beat well.

Stir in chocolate and vanilla. Combine flour, baking powder and salt; add to
chocolate mixture. Stir in walnuts. Drop by tablespoonfuls 2 in. apart onto
greased baking sheets. Bake at 350� for 10-12 minutes or until edges are
firm. Remove to wire racks to cool.

Apr 9, 2010

Easy Caramel Sticky Rolls




1/2 cup packed brown sugar

1/2 cup whipping (heavy) cream

1/4 cup chopped pecans

2 tbsp granulated sugar

1 tsp ground cinnamon

1 can (11 oz) refrigerated soft breadsticks



Heat oven to 350  Mix brown sugar and whipping cream in ungreased

round pan, 8x1-1/2 inches. Sprinkle with pecans.



Mix granulated sugar and cinnamon. Unroll breadstick dough, but do

not separated into breadsticks. Sprinkle cinnamon-sugar mixture over

dough. Roll up dough from short end; separate at perforations.

Place dough in pan.



Bake 20 to 25 min or until golden brown. Cool 1 min. Turn pan

upside down onto heat proof tray or serving plate. Let stand 1 min so

caramel will drizzle over rolls. 6 rolls.
Cherokee Blackberry Cobbler




1 cup of fresh or frozen blackberries

1/2 cup of honey plus 2 tbsp.

1 cup of corn meal

1/3 cup of milk

2 tablespoons of butter

1 egg, slightly beaten



Combine honey, milk, butter, egg and salt. Add cornmeal to make a

batter. Grease a small casserole dish. Add berries and several

tablespoons of honey. Pour batter over the berries. Bake at 375

degrees for 35 to 40 minutes. Cool and serve with thick cream.
Country Glazed Ribs


Ingredients


3 to 4 pounds pork baby back ribs, cut into 3- to 4-rib portions

1/2 cup French's  Hearty Deli Brown Mustard

1/2 cup packed brown sugar

1/2 cup finely chopped onion

1/4 cup French's  Worcestershire Sauce

1/4 cup cider vinegar

1 tablespoon mustard seeds

1 teaspoon ground allspice

Honey Mustard Dip (recipe follows)







Place ribs in large shallow glass baking pan or resealable plastic

food storage bag. To prepare marinade, combine mustard, sugar, onion,

Worcestershire, vinegar, mustard seeds and allspice in small bowl;

mix well. Pour over ribs, turning to coat all sides. Cover and

marinate in refrigerator 1 hour or overnight.



Place ribs on grid, reserving marinade. Grill over medium coals 45

minutes or until ribs are barely pink near bone, turning and basting

frequently with marinade. (Do not baste during last 10 minutes of

cooking.) Serve with Honey Mustard Dip. Garnish as desired.







Honey Mustard Dip

Makes 1 cup



Ingredients

1/2 cup French's  Hearty Deli Brown Mustard

1/2 cup honey

Combine mustard and honey in small bowl; mix well
DUMPLINGS


1-1/2 cups all purpose flour


1/2 teaspoon salt

1/4 cup lard

1-1/2 teaspoon baking powder

1/2 cup milk



Combine flour, salt, and baking powder. Cut in lard

until mixture is size of small peas. Add milk and mix

well. Turn out on lightly floured board and knead a

few times, then pinch off walnut size wad. Roll in

hands until smooth and high as a biscuit. Stretch into

oval.



When chicken is tender, drop into kettle and continue

simmering for about 20 minutes.



Yields 8 servings.
Tasty Beef & Noodles





1 1/2 pounds stew beef

1 can French onion soup

1 can diced tomatoes (15 oz)

1 can golden mushroom soup. undiluted

1/2 cup sliced celery

1/2 cup chopped onion

4 to 6 ounces sliced fresh mushrooms



Combine all and cook on LOW for 8 to 10 hours. Serve

over hot, buttered noodles. Serves 6.
CHEESY BROCCOLI SOUP


Makes 4 (3/4-cup)



1/4 cup chopped onion

1 tablespoon butter or margarine

1-1/2 cups milk

3/4 pound (12 ounces) VELVEETA  Cheese, cut up

1 package (10 ounces) frozen chopped broccoli,

thawed, drained

Dash pepper



Cook and stir onion in butter in large saucepan on

medium-high heat until tender.



Add remaining ingredients; stir on low heat until

Velveeta is melted and soup is thoroughly heated.
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.

Apr 8, 2010

TIP OF THE DAY------Many Uses for Vinegar and Soda

Bath tub film


Bath tub film can be removed by wiping with vinegar and then with soda. Rinse clean with water.


Bottle cleaning


Unsightly film in small-necked bottles and other containers can be cleaned by pouring vinegar into the bottle and shaking. For tougher stains, add a few tablespoons of rice or sand and shake vigorously. Rinse thoroughly and repeat until clean or determined hopeless.


Carpet renewal


The colors in carpets and rugs will often look like they have taken a new lease on life if they are brushed with a mixture of 1 cup of vinegar in a gallon of water.

Coffee maker cleaner (automatic)


Vinegar can help to dissolve mineral deposits that collect in automatic drip coffee makers from hard water. Fill the reservoir with vinegar and run it through a brewing cycle. Rinse thoroughly with water when the cycle is finished. ( Be sure sure to check the owners manual for specific instructions.)


Cooking odors


To eliminate unpleasant cooking odors, boil a teaspoon of distilled vinegar in a cup of water.in the room with the unwanted odor.



Dust reducer


Sponging away grease and dirt with a sponge dipped in distilled vinegar will keep exhaust fan grills, air-conditioner blades and grills dust free.

Grass killer


Unwanted grass can be eliminated from sidewalks and driveways by pouring distilled vinegar on it.

Leather cleaning


Leather articles can be cleaned with a mixture of distilled vinegar and linseed oil. Rub the mixture into the leather and then polish with a soft cloth.

Meatloaf for Dinner

Today I made meatloaf, below you can find the ingredients to make a large meatloaf.

2 lb ground beef or ground chuck
2 tablespoons worchestire sauce
2T dried onions
salt and pepper
1 small can tomato sauce
2 to 3 eggs
1 box of stuffing mix 
(Your preference on which kind you use I used cornbread)



Ground Beef with all the ingredients

 
Now its baking in a cast iron skillet at 350 degrees for 35 to 40 minutes

For the topping I like to add
a little Brown Sugar Worchestire Sauce
and Tomato Sauce
 
My family just loves it.
Butterscotch Snaps




Butterscotch snaps are cookies made with butter and shortening,

sugar, butterscotch chips, egg, corn syrup, and other cookie

ingredients.

INGREDIENTS:

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 cup butterscotch chips

1/2 cup granulated sugar

3 tablespoons shortening

2 tablespoons butter

3 tablespoons light corn syrup

1 egg

granulated sugar for rolling

PREPARATION:

Heat oven to 350.

In a bowl sift together the flour, baking soda, and salt.

In a bowl or the top of double boiler over hot (not boiling) water,

melt butterscotch chips. Remove pan or bowl from over the water.

In a mixing bowl, blend sugar, shortening, butter, and corn syrup.

Beat in 1 egg and stir in the melted butterscotch chips. Add dry

mixture, stirring well. Form mixture into 1-inch balls; roll in

sugar. Place about 1 inch apart on greased baking sheets. Bake for

about 10 minutes. Makes 4 to 5 dozen butterscotch cookies.
Italian Cheesecake Brownies




1 pound (or 15 oz. container) ricotta cheese

1/2 cup granulated sugar

1 tablespoon cornstarch

2 large eggs

1 teaspoon vanilla extract

21.2 ounce package brownie mix



Heat oven to 350 F. Line 13-by-9-inch baking pan with foil. Lightly

grease foil. Beat ricotta cheese, sugar, cornstarch, eggs and vanilla

with an electric mixer on medium speed until smooth. Prepare brownie

mix as directed on the package. Spread 2/3 of the brownie mixture in

prepared pan. Spread ricotta mixture evenly over brownie batter. Drop

remaining brownie batter by spoonfuls over the cheese mixture
Slow Cooker Hot Fudge Sundae Cake



1 cup Gold Medal all-purpose flour

1/2 cup granulated sugar

2 tablespoons baking cocoa

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla

1/2 cup chopped nuts

3/4 cup packed brown sugar

1/4 cup baking cocoa

1 1/2 cups hot water











1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking

spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the

baking powder and salt in medium bowl. Stir in milk, oil and

vanilla until smooth. Stir in nuts. Spread batter evenly in

slow cooker.



2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot

water until smooth. Pour evenly over batter in slow cooker.



3. Cover and cook on high heat setting 2 hours to 2 hours 30

minutes or until toothpick inserted in center comes out clean.



4. Turn off slow cooker. Let cake stand uncovered 30 to 40

minutes to cool slightly before serving. Spoon warm cake into

dessert dishes. Spoon sauce over top.
CABBAGE GUMBO


2 lb. ground sirloin

2 to 3 lg. green peppers

3 to 4 med. potatoes

1 can tomatoes

1 (10 oz.) box frozen okra

2 med. onions, chopped

3 to 4 ribs celery, chopped coarsely

1 head cabbage, shredded

2 lg. cans tomato sauce



Brown meat and add green pepper, celery and onions. Season mixture with a little seasoned salt, oregano, basil, Italian seasoning. Onion powder, thyme. Also add a very little garlic powder and crushed red pepper. In a separate pot, parboil potatoes and carrots. Next add okra and tomato sauce to the meat mixture and allow to simmer. Then add potatoes and carrots last. Stir in cabbage and simmer about 10 to 12 more minutes.
Fried Cabbage


1/2 lb. bacon, fried and crumbled

1 sm. head cabbage, shredded

1 pkg. Lipton creamy garlic pasta,


Fry cabbage to desired doneness. Add pasta and bacon. Serve hot.
TATOR TOTS CASSEROLE

2 pounds lean ground beef


- 1 medium onion, diced

- 16 ounces frozen mixed vegetables, cooked according to package directions

- 10 3/4 ounces golden mushroom soup

- 10 3/4 ounces cream of celery soup

- 1 pound frozen tater tots, 1 bag divided

Preheat oven to

350
Brown ground beef in a heavy skillet; season to taste.

Drain excess grease.

Remove browned hamburger from skillet.

Add onion to skillet and saute until soft and lightly browned.

In a large bowl combine ground beef, onions, soups, vegetables, and half of the bag of tater tots.

Place the mixture in a prepared baking dish and cover with the other half bag of tater tots.

Bake 1-1/2 hours.

Apr 3, 2010

Homemade Glazed Doughnuts

Ingredients


Doughnuts

1-⅛ cup Whole Milk, Warm

¼ cups Sugar

2-¼ teaspoons (one Package) Instant Or Active Dry Yeast

2 whole Large Eggs, Beaten

1-¼ stick Unsalted Butter, melted

4 cups All-purpose Flour

¼ teaspoons Salt

Canola Oil

GLAZE

3 cups Powdered Sugar

½ teaspoons Salt

½ teaspoons Vanilla

½ cups Cold Water Or Milk

Preparation Instructions

To Make the Dough:

1. Make sure milk is nice and warm, but not overly hot.

2. Add sugar to milk. Stir to dissolve.

3. Add yeast into a small bowl.

4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.

5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.

6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.

7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.

8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.

9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.

10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.

11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.

12. After five minutes, stop the mixer and scrape the bottom of the bowl.

13. Turn on the mixer for 30 seconds.

14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.

15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.

16. Refrigerate dough for at least 8 hours, or overnight.

To Make the Doughnuts:

1. Remove bowl from fridge and turn out dough onto a lightly floured surface.

2. Roll out to 1/4 to 1/3-inch thickness.

3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.

4. Cut holes out of each round using a 1 1/2-inch cutter.

5. Place both doughnuts and holes on a floured baking sheet.

6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.

7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.

To Fry the Dougnuts

1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.

2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.

3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.

4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.

5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.

6. Allow doughnuts to slightly cool.

To Glaze

1. Mix all glaze ingredients in a bowl until completely smooth.

2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)

4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)

5. Serve warm if possible, or room temperature.
Bolognese Sauce



Ingredients


½ cups Olive Oil

1-½ cup Grated Carrots

1 whole Large Red Onion, Diced

2 pounds Ground Beef

2 Tablespoons Dried Oregano

2 Tablespoons Dried Basil Flakes

1 can (6 Ounce) Tomato Paste

5 cloves Garlic, Minced

1 cup (to 2 Cups) Red Wine

2 Tablespoons Worcestershire

2 cans (28 Ounce) Whole Tomatoes

1 cup Milk

Salt And Pepper, to taste

Fresh Parmesan Cheese

Preparation Instructions

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

Serve with pasta and a generous sprinkling of Parmesan cheese.
LAYERED PARTY SLAW



4 C. finely chopped cabbage

1 1/2 C. cauliflower or broccoli, cut into bite-size pieces

1 1/2 C. frozen peas, thawed

1 1/2 C. sliced fresh mushrooms

1/2 C. sliced green onions

1/2 tsp. salt

1/2 tsp. salt-free herb and spice blend seasoning

4 T. bacon bits, real or imitation

Tomato wedges and sprigs of parsley for garnish

Dressing

2/3 C. mayonnaise

1/3 C. honey mustard dressing

1 tsp. vinegar

1 tsp. Dijon mustard

1 1/2 tsp. granulated sugar

In large glass bowl, layer cabbage, cauliflower, peas, mushrooms and onions.

Sprinkle salt and herb seasoning evenly between layers.

In separate bowl, combine mayonnaise, salad dressing, vinegar, mustard and

sugar. Spread dressing evenly over top of the vegetables. Cover and

refrigerate overnight.

Before serving, sprinkle with bacon bits and garnish with tomatoes and

parsley.

Yields 12 servings.
BBQ SAUCE




1/2 C. ketchup

1/2 C. white wine

1 T. Worcestershire sauce

2 cloves garlic, crushed

1/2 tsp. chili powder

3 dashes hot sauce

Combine all ingredients. Bring to boil and simmer for 20 minutes.
Pink Cloud Dessert






13 1/2 ounces pineapple tidbits -- cut in pieces

6 ounces pineapple juice

3 ounces strawberry jell-o

2 medium bananas -- sliced

1/2 pint whipping cream



Drain syrup from pineapple tidbits into a saucepan. Add pineapple

juice and

heat to boiling. Stir jello into hot mixture until completely

dissolved.

Pour into a bowl and chill until syrupy. Gently stir in the

pineapple

tidbits and sliced bananas. Whip cream until stiff, then fold into

jello

mixture. Spoon into 6 pudding or parfait glasses and chill at least

3 hours.



Serves 6
Country Cowboy Potato Salad

1 1/2 lbs tiny new potatoes (scrubbed)


1 lb fresh green beans (cut approx 1 inch)

1/4 lb bacon fried crisp

1/4 cup salad oil

3 tbls tarragon vinegar

2 tbls chicken broth

1/2 tsp salt

1/2 tsp dry mustard

1 tbls fresh chopped basil

1 tbls fresh chopped tarragon

3 tbls fresh chopped parsley

1/2 tsp fresh ground pepper

2 cloves garlic, minced

1/2 cup thinly sliced green onions



Cook potatoes approx 15 minutes or just until tender. Cool slightly.

Cook beans until crisp tender (approx 10 minutes)

Combine potatoes, beans and bacon.

Shake the rest of the ingredients in a jar.
Spicy Onion Burgers

1 1/2 lb. ground beef


1/2 cup Pace Picante Sauce

1 pouch Campbell's Dry Onion Soup and Recipe Mix

6 hamburger rolls

Lettuce leaves

Tomato slices

Avocado slices(optional)



Directions:

MIX thoroughly beef, picante sauce and soup mix. Shape firmly into 6

patties, 1/2" thick.

GRILL patties 10 min. or until done.

SERVE in rolls with lettuce, tomato, avocado and additional picante

sauce. Serves 6.
We're quite happy to cut it into many small useful pieces

Apr 2, 2010

Pasta and Bean Skillet

Servings: 4



Ingredients:

1 cup salsa

2/3 cup uncooked elbow macaroni

3/4 cup water

2 teaspoons chili powder

1 15 to 16-ounce can kidney beans -- rinsed and drained

1 8-ounce can tomato sauce

1/2 cup shredded Cheddar cheese



Directions:

Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat to low.

Cover and simmer about 15 minutes, stirring frequently, until macaroni is just tender. Sprinkle with cheese.

Southern Sausage Biscuits

Servings: 6



Ingredients:

1/2 lb mild pork sausage

1/3 cup chopped green onions

1 1/2 cup Bisquick

1 1/2 tsp brown sugar

1/2 tsp dry mustard

1/4 tsp cayenne pepper

2/3 cup milk

1/2 cup finely grated cheddar cheese



Directions:

Heat oven to 400 degrees.

Grease bottoms of 12 medium muffin cups.

Cook and stir sausage and onions til browned.

Drain well.

Combine sausage, onions and next 6 ingredients.

Mix and fill muffin tins.

Bake til nicely browned.

Skillet Chicken with Tomatoes

Servings: 4



Ingredients:

1 lb. skinless, boneless chicken breast, cut into bite size pieces

1 small onion, thinly sliced

1 celery stalk, sliced

1 carrot, sliced

2 tsp. chopped garlic

1 tsp. dried oregano

1/2 tsp. dried parsley

1/4 tsp. salt (optional)

1 can (16 oz.) stewed tomatoes, not drained

1 1/2 cups chicken broth, fat removed

2 cups sliced potatoes



Directions:

Spray a skillet with non-stick cooking spray.

Saute chicken until browned.

Add remaining ingredients to skillet and simmer over medium heat until potatoes are tender.

Fish Roll-Ups

3 1/2 ounces smoked fish

1 cup milk

6 slices of bread, buttered

1/4 cup cheese, grated

3 tablespoons butter

3 tablespoons flour

1 teaspoon lemon juice

1 teaspoon parsley

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper



Directions:

Flake smoked fish. Melt butter in a sauce pan and add flour, salt, pepper and parsley.

Cook until it begins to boil.

Slowly add milk and cook for two minutes.

Add Worcestershire sauce, cheese, lemon juice and fish. Mix well.

Spread mixture on unbuttered side of the bread and roll up.

Secure with a tooth pick. Place on preheated grill and cook for 2-3 minutes, turning once.

Crockpot Beef Roll-Ups

Ingredients:

2 pounds beef round

1 1/2 pounds bacon

2 teaspoons oil

1 package onion soup mix

2 cups water

2 teaspoons cornstarch

1/2 cup water



Directions:

Cut round 1/2" thick. Trim separable fat and remove bone. Pound with meat mallet or saucer; slice into strips 1" wide and 4" long.

Place bacon slices on steak strips and roll up, securing with small wooden picks.

Brown roll-ups slowly in hot oil in large frying-pan.

Remove roll-ups to crockpot.

Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups.

Cook until done.

Remove roll-ups to warm serving dish.

Combine cornstarch and 1/2 cup water, mixing until smooth.

Add to liquid from crockpot and simmer, stirring constantly, 3-4 minutes or until thickened.

Pour gravy over roll-ups; garnish with parsley and cherry tomatoes.

Italian Mac and Cheese

Ingredients:

1 can tomato soup

1/2 cup water

1 1/2 cups Monterey jack cheese, shredded

3 Tbsp Parmesan cheese

2 tsp oregano

1 tsp sweet basil

1 tsp garlic powder

1/2 tsp salt

1 tsp onion powder

2 cups cooked elbow macaroni



Directions:

Preheat oven to 400.

In a mixing bowl, stir all ingredients together until well blended.

Place in a greased baking dish and top with buttered Italian style bread crumbs and 3 green pepper

rings.

Bake for 25 - 30 minutes.

Quick Macaroni Casserole

Servings: 6



Ingredients:

1 8 oz. pkg. elbow macaroni

1 tablespoon vegetable oil

1 pound ground beef

2 cups spaghetti sauce

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon black pepper



Directions:

Preheat oven to 350 degrees. Coat a 2-quart casserole dish with nonstick cooking spray.

Cook macaroni according to package directions. Drain and set aside in

a large bowl.

Meanwhile, in a large skillet, heat oil over medium-high heat.

Add beef and cook until no longer pink, stirring to break up; drain.

Reduce heat to low and add spaghetti sauce, salt, onion powder,

Italian seasoning, and black pepper; mix well.

Add the beef mixture to the macaroni and mix well.

Pour into the casserole dish and bake 1 hour, or until top is golden and crispy.

Barbecue Bacon Meatloaf

2 pounds ground turkey




12 slices turkey bacon, diced



1 cup quick-cooking oats, uncooked



1/2 cup barbecue sauce



2 large egg whites



1 tablespoon Worcestershire sauce







Mix all ingredients in a large bowl. Press mixture into

ungreased 9 x 5 loaf pan. Top with additional barbecue sauce, if

desired. Bake at 375f  for 1 hour 15 minutes. Allow to stand

10 minutes before serving.
Macaroni and Cheese



1 1/2 cups elbow macaroni -- uncooked


1/4 cup chopped onion

2 tablespoons reduced-calorie margarine

2 tablespoons all-purpose flour

1/8 teaspoon pepper

1 1/2 cups skim milk

4 ounces fat-free cheddar cheese -- shredded

4 ounces reduced fat Monterey Jack cheese -- shredded

1/4 cup chopped parsley





Cook elbow macaroni according to package directions, omitting salt;

drain. Rinse macaroni under cold running water, and drain again. Set

macaroni aside.



Saute onion in margarine in a medium saucepan until tender. add flour

and pepper, stirring until smooth. Cook 1 min, stirring constantly.

Gradually add milk, cook mixture over medium heat until thickened and

bubbly. Stir in cheeses, reduce heat and cook until cheeses melt.



Remove from heat, and stir in reserved macaroni, and parsley. Spoon

mixture into a 1 1/2 quart casserole. Bake at 350 F for 30 minutes.