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Aug 30, 2010

Free eCookBooks from Mr. Food | Country Cooking Recipes

Here are the newest free, downloadable recipe books (eCookbooks) for you to enjoy:


Let's Get Grilling eCookbook - Here it is: the latest free Mr. Food eCookbook, "Let's Get Grilling!" It's just in time to help you get rid of the boring burger blues. Yep, right about now, you're probably tired of the "same old, same old" hamburger recipes, and plain grilled hot dogs and chicken breasts. That's okay, 'cause there are more than 36 pages of great grilling recipes and tips here.
Let's Get Grilling eCookbook


Learn more and download the eCookbook now!



Mr. Food Decadent Desserts eCookbook - Wondering why this eCookbook is all about desserts? Because desserts are by far the most-requestedrecipes and, with so many great ones, I knew you would be anxious to try out a bunch of these with your gang. This collection includes cakes, pies, cookies, puddings and more!

 re: Mr. Food


Talking Quiche | Country Cooking Recipes

Spinach, Zucchini & Smoked Salmon Crustless Quiche


  • olive oil
  • 1/2 onion, minced (1/2 cup)
  • 1 zucchini, shred
  • 1/2 cup spinach, chopped (if using frozen, squeeze out excess water)
  • 2 eggs
  • 1/3 cup cottage cheese
  • 1/2 cup mozarella cheese
  • 1/4 cup smoked salmon, sliced into small pieces
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
Preheat oven to 350 degrees Fahrenheit. H eat olive oil in a non-stick skillet over medium heat. Sauté the onions, zucchini and spinach until the onions are translucent. In a bowl, beat eggs and add cottage cheese, mozzarella, and smoked salmon. Add vegetable, salt and cayenne pepper. Stir. Pour into a quiche dish or pie pan, and bake for about 25-30 minutes, or until the quiche is cooked through.

re: FoodBuzz.com

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smooth batters, meringues, sauces and gravies.


In many ways this is a great whisk. Scrambling eggs in my non-stick saucepan is breeze and clean up is easier than with traditional balloon whisks.


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Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com

Broccoli | Country Cooking Recipes


Broccoli Salad

3 cups broccoli flowerets
1/2 cup sharp reduced-fat cheddar cheese, grated
1/2 cup red onion, sliced
5 tablespoons turkey bacon (cooked and crumbled) or bacon bits

Dressing
3/4 cup low fat mayonnaise
3 tablespoons sugar
1-1/2 tablespoons vinegar

Combine broccoli, cheese, onion and bacon. Mix the dressing 
and toss with the broccoli mixture. Chill and serve.

Broccoli Dip


2 heads broccoli cut into flowerets 
1/2 lb. bacon (fried crisp and crumbled) 
(reserve 4 T. of the bacon for garnish on top) 
1 c. cheddar cheese (shredded) 
1 small red onion cut into thin rings 
1 c. mayonnaise 
2 T. vinegar 
1/3 c. sugar
Combine salad ingredients. Store in refrigerator
BROCCOLI BEEF BAKE

Brown together until onions are tender: 1 1/2 lb. ground beef or turkey
1 lg. onion (about 1 c.)

Drain - add: 1 (8 oz.) pkg. cream cheese
1 can cream of chicken soup
Stir until mixed and hot. Pour this mixture over 1 large package. Precooked chopped broccoli. Grate 2 kinds cheese (Jack and Cheddar, etc.) and sprinkle over top of beef mixture. Unroll 1 can (dairy case) crescent rolls into 2 strips and lay over top of cheese and bake per the directions for the rolls

Broccoli and Ham 

2 packages (10 oz. each) Frozen Broccoli in Cheese Sauce
1 cup cubes of ham
Cook Broccoli according to directions on package. Add ham and toss. Serve over rice.

Aug 28, 2010

Cole Slaw Salad Dressings | Country Cooking Recipes

COLE SLAW SALAD DRESSING 1



1 pt. Miracle Whip salad dressing
1 tsp. salt
1 c. sugar
1/4 c. vinegar
1 pt. coffee cream
Place all ingredients in mixing bowl or blender; beat well. Pour over shredded cabbage. Dressing keeps well in refrigerator.



COLESLAW SALAD DRESSING 2
1 c. sugar 
2 tsp. dry mustard 
2 tsp. salt
1/2 c. vinegar
4 tbsp. melted butter 
Celery seed
Mix first 5 ingredients; add generous amount of celery seed. Bring to room temperature before using. Yield: 8 servings.
 

COLESLAW SALAD DRESSING 3


 
1 c. mayonnaise
1/4 c. cream or evaporated milk
1/4 c. vinegar
1/4 c. Wesson oil
1 tbsp. celery seed
Combine all ingredients in 1-quart jar. Cover; shake well. May be mixed with electric beater. Keep refrigerated.

COLESLAW SALAD DRESSING 4

1 c. Wesson oil
1/2 c. vinegar
10 tbsp. sugar
2 tbsp. finely diced onion
1-1/2 tsp. salt
1 tsp. celery seed
1/2 tsp. dry mustard
Combine all ingredients; beat for Chill. Yield: 1 pint.
 

Wanda Rawlins
Country Cooking Recipes

Cabbage And Bacon | Country Cooking Recipes

5 cups shredded cabbage
2 quarts boiling salted water

Sauce:
4 strips bacon, diced
2 tablespoons brown sugar
2 tablespoons flour
1/2 cup water
1/3 cup vinegar
salt and pepper to taste
1 small onion, diced

In large pan, cook shredded cabbage in salted boiling water for 7 minutes; drain. Fry bacon, drain and reserve fat.
 
For Sauce: In medium saucepan, add brown sugar and flour to reserved bacon fat; mix well. Add water, vinegar, salt and pepper. Cook until thickened. Pour sauce, bacon and onion over cooked, drained cabbage. Mix thoroughly and heat through. 

Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com

Bisquick Chicken and Cheese Casserole | Country Cooking Recipes

Makes 6 servings

2 cups cut-up cooked chicken 
1 can (11 ounces) whole kernel corn with red and green peppers, drained 
1 can (10 3/4 ounces) condensed cream of chicken soup 
2 cups shredded Monterey Jack cheese (8 ounces) 
2 1/4 cups Original Bisquick(r) 
2/3 cup milk 

Heat oven to 375°. Mix chicken, corn, soup and cheese in square baking dish, 8x8x2 inches. Mix Bisquick and milk until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place biscuits on chicken mixture. Bake 20 to 25 minutes or until biscuits are golden brown. High Altitude (3500-6500 ft): Heat oven to 400°. Heat chicken, corn, soup and cheese to boiling in 2-qt saucepan; pour into baking dish. Top with biscuits. Bake 30-35 min.
 
Source: Bisquick.com

Wanda Rawlins
Country Cooking Recipes

Cake Recipes | Country Cooking Recipes

CHOCOLATE CHERRY CAKE
1 box Duncan Hines devil food cake mix
1 tsp. almond extract
2 eggs, beaten
1 can (16 oz.) cherry pie filling

Mix well and bake in 9 by 13 greased and floured pan at 350 degrees for 30 minutes.
ICING
1 c. sugar
5 tbsp. margarine
1/3 c. milk
6 oz. semi-sweet chocolate bits

Bring to a boil first 3 ingredients, stirring constantly. Let boil 1 minute. Remove from heat. Stir in 6 ounces semi-sweet bits. Stir until melted. Pour over cake.

BLUEBERRY DUMP CAKE
1 #2 can crushed pineapple, not drained
1 pkg. yellow cake mix
1 #2 can cherry or blueberry pie filling
1/2 lb. (2 sticks) margarine
1 c. chopped nuts (pecans)

Grease 9 by 13 pan. Put in pineapple not drained and spoon pie filling over this dump cake. Mix over this slice margarine over all and sprinkle with nuts. Bake 1 hour at 350 degrees. Serve warm with ice cream or Dream Whip.

LEMON PINEAPPLE CAKE
1 box lemon cake mix
1 box lemon instant pudding
3/4 c. vegetable oil
10 oz. lemon-lime soda
6 eggs
1 1/2 c. sugar
1 sm. can crushed pineapple
1 stick of butter
1 sm. pkg. shredded coconut

Combine cake mix, pudding mix, oil, lemon-lime soda and 4 eggs in a bowl mixing well. Pour into a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for one hour or until golden brown. --GLAZE--

Combine sugar, pineapple, and butter in saucepan. Beat remaining 2 eggs in small bowl. Add to pineapple mixture. Cook until thickened stirring constantly and cool. Pour glaze over cake and sprinkle with coconut.

ORANGE CAKE
1 pkg. yellow cake mix
1 pkg. orange Jello
3/4 c. apricot nectar
2/3 c. Wesson oil

Mix and beat 3 minutes. Add: 2 tsp. orange extract
4 beaten eggs

Mix well. Pour in angel food pan, greased and floured. Bake at 325 degrees for 1 hour. When done, punch holes in cake with ice pick and pour icing over cake. Cool.
ICING
1 1/2 c. powdered sugar
3 tbsp. orange juice

CHERRY DELIGHT
1 can cherry pie filling
1 box yellow cake mix
1 1/2 sticks oleo or butter
1 can coconut, shredded
1 can pineapple chunks & juice
1 c. pecans
9 x 13 inch dish

Layer filling, chunk pineapple. Add box cake mix and oleo. Sprinkle with coconut and pecans. Bake at 300 degrees for 45 minutes.

APPLE CRUNCH
1-2 cans pie filling
1 box yellow cake mix
1 c. chopped nuts
2 sticks melted oleo

Layer as listed. Bake at 375 degrees for 45-60 minutes. Cook until golden brown. Large pyrex 50 minutes.


BETTER THAN SEX CAKE
1 box yellow cake mix
1 box of instant pudding (vanilla)
1 c. sour cream
1/2 c. oil
2 eggs
1 block of chocolate
6 oz. semi-sweet grated chocolate
morsels
1 c. of pecans, chopped

Cook 325 for 1 hour.

CHERRY CHEESECAKE
1 pkg. Pillsbury lemon cake mix
1 c. water
4 eggs
1 pkg. (8 oz.) cream cheese, softened
1/3 c. evaporated milk
1 can cherry pie filling

Generously grease and lightly flour a 10 inch tube pan. In a large mixing bowl combine dry cake mix, water and eggs. Blend and beat as directed on package. Pour about half of batter into prepared pan. In a small mixing bowl, beat cream cheese and milk until smooth. Spoon over batter. Bake at 350 degrees for 50 or 55 minutes until toothpick inserted in center comes out clean. Cool in pan 15 minutes do not invert. Remove from pan. Serve with remaining cherries. Store left in the refrigerator.

CHESS CAKE1 egg, well beaten
1 stick butter, melted
1 box yellow cake mix with pudding

Melt butter (not too hot). Add egg and cake mix, make a dough and pat into oblong baking dish. Then mix: 1 box 10X powdered sugar
1 (8 oz.) pkg. cream cheese
2 well beaten eggs
1/2 tsp. vanilla or fresh lemon juice

Pour this mixture over dough; bake at 325 degrees F. for 35 to 40 minutes or until golden brown. Don't overcook (mixture will be soft when done). Let cool. Cut into small pieces. Freeze well.

GOLDEN BANANA CAKE
1 pkg. white cake mix
1 pkg. vanilla instant pudding
1/2 c. Wesson oil
3/4 c. water
4 eggs
1/2 c. chopped pecans
1 c. mashed bananas

Mix all ingredients well, pour into a greased and floured 9 by 13 by 2 pan. Bake at 325 degrees for 50 minutes.
BUTTER SAUCE
Combine 1 c. sugar
1/4 c. water
1 stick margarine

Heat until butter is melted. DO NOT BOIL. Add 1 teaspoon banana flavoring. Pour this over cake as soon as removed from oven. Prick with fork if needed.
BANANA GLAZE
1/2 med. banana
1 tsp. lemon juice
1/2 c. chopped nuts
2 or more c. powdered sugar

Mash banana well add lemon juice and nuts. Gradually add powdered sugar until you obtain right spreading consistency. Ice cake after completely cool.

PUMPKIN BARS
 1 (18 1/4 or 18 1/2 oz.) pkg. yellow
cake mix
1/4 c. vegetable oil
4 eggs
1/2 c. nuts, chopped
1 (16 oz.) can Comstock solid pack
pumpkin
1 (14 oz.) can Eagle Brand sweetened
condensed milk
1 tsp. almond extract
1/2 tsp. ground cinnamon
1/2 tsp. salt

Preheat oven to 350 degrees. Reserve 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts. Press firmly on bottom of 13 x 9 inch baking pan. In same bowl, combine remaining ingredients; mix well. Pour over prepared crust. Bake 50 minutes or until set, cool. Cut into bars. Garnish with nuts or as desired.

ALMOND BARS
1 pkg. yellow pudding cake mix
1/3 c. margarine, softened
1 c. ground or finely chopped almonds
1 c. powdered sugar
1 tsp. almond extract
4 egg whites
1/2 c. chopped almonds

Heat oven to 350 degrees. Grease a 13 x 9 inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground almonds, powdered sugar, almond extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup reserved crumbs and chopped almonds; sprinkle over egg white mixture. Bake for 20 to 30 minutes or until light golden brown. Cool. Cut into bars.

APRICOT NECTAR CAKE
1 box cake mix (yellow)
3 eggs
1/4 c. oil
3/4 c. apricot nectar

Mix cake mix, oil, and apricot nectar. Beat eggs and add to mix. Bake in slow oven 1 hour.

ICING:
1/2 c. apricot nectar
1 1/2 c. powdered sugar

Mix and put on cake for icing.


CARROT CAKE
 1 pkg. Super Moist carrot cake mix
1 can (8 oz.) crushed pineapple
1 can (8 1/4 oz.) sliced carrots or
grated carrots, drained
1/4 c. vegetable oil
2 eggs
1 tsp. ground nutmeg

Preheat oven to 350 degrees. Mix all ingredients in ungreased 13 x 9 inch pan. Stir vigorously for 1 minute. Bake cake for 35 to 40 minutes, cool and frost with Cream Cheese Raisin Frosting.
FROSTING:
1 pkg. Betty Crocker cream cheese
frosting

Mix as directed and add 1/2 cup raisins, if desired.

TURTLE CAKE
 1 box chocolate cake mix
1/4 c. butter
14 oz. bag caramels
2 c. walnuts or pecans
1/2 c. evaporated milk
1 c. chocolate chips

Mix cake according to package directions. Pour 1/2 of cake mix into buttered and floured 10 1/2 x 14 inch pan. Bake 15 minutes at 350 degrees. Melt caramels in double oiler with milk and butter. Pour over partially baked cake. Top with nuts and chocolate chips. Pour remaining mix over top. Bake 20 minutes. Cool before frosting.
FROSTING:
1 c. sugar
6 tbsp. evaporated milk
6 tbsp. margarine
1 tsp. vanilla
8 lg. marshmallows
1 c. chocolate chips

Mix first 4 ingredients; boil for 1 minute. Stir in marshmallows and chocolate chips. Spread on cake.

TRIPLE FUDGE CAKE
1 box devil food cake mix
1/2 c. chopped nuts
1/2 c. chocolate chips
1 (12 oz.) jar thick fudge ice cream
topping

Mix cake mix as directed on package. Stir in nuts. Spread batter into a greased and floured 13 x 9 x 2 inch pan. Sprinkle chocolate chips evenly over batter. Bake as directed on package. Immediately after baking, poke deep holes in top of the cake in pan while hot. Make the holes about 1 inch apart. Spoon fudge topping evenly over top of hot cake; this will melt into holes. When cool serve with Cool Whip or ice cream.

CINNAMON BUNDT CAKE
 1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. Wesson oil
3/4 c. water
4 eggs
1 tsp. vanilla

Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease! Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture. Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar. Place remaining 1/3 of batter in pan. Bake at 350 degrees for 1 hour or more.

ORANGE DESSERT
1 box Betty Crocker lemon custard
angel cake mix
5 tbsp. lemon juice
1 can condensed milk
Juice and grated rind of 1 orange
1/2 pt. heavy cream
1 sm. can mandarin oranges

Bake cake according to directions. Cool. (If this cake mix is not now available, use regular angel cake mix.) Split into 3 layers. Make filling by pouring lemon and orange juice slowly into condensed milk, stirring constantly until thick. Put filling between layers and on top of cake. Refrigerate 24 hours. When ready to serve, cover with whipped cream and garnish with mandarin orange sections.

COCONUT PUDDING CAKE
1 pkg. (2 layer size) white cake mix
1 pkg. coconut or vanilla flavor
instant pudding mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

Blend all ingredients except coconut in large mixing bowl. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in squares to serve.)
FROSTING:
1 (8 oz.) can crushed pineapple, in
juice
1 pkg. (4 serving size) coconut or
vanilla instant pudding mix
1 (9 oz.) container frozen whipped
topping, thawed
1 c. flaked coconut (optional)
1 c. nuts (optional)

Combine crushed pineapple pudding mix and fold in 1 container frozen whipped topping. Add coconut and nuts if desired.

Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com

Aug 27, 2010

Simple Peach Cobbler | Country Cooking Recipes








1 White cake mix
1 Box Peach jello
1 Stick butter
2 Large Cans Peaches
1 tsp cinnamon

Use juice of one can peaches and drain the other one. Put peaches and juice from one can in a 9x13 baking dish. Sprinkle jello over the peaches and stir. Put he cake mix, butter and cinnamon in a large zip bag (or you can use a bowl, I like to throw away the bag and no dirty bowl) and mix together. Sprinkle cake mixture over the peaches (make sure the butter is evenly distributed throughout). Bake in a 350 oven for 30 - 40 minutes. The top should be lightly brown. 

Wanda Rawlins
Country Cooking Recipes

Cornbread Salad | Country Cooking Recipes






Tennessee Cornbread Salad


1- 6 oz corn bread mix prepared according to
to package directions
3 C fresh tomatoes, chopped
1 C bell bepper, chopped
1 C onion, chopped
1/2 C sweet pickles, chopped(save pickle juice)
12 slices bacon, cooked, drained  crumbled
1 C mayonaise mixed with pickle juice


Combine 1/2 of baked cornbread in a square casserole
(aprox 8x. In another bowl combine tomatoes, bell
pepper, onion, pickles and bacon. Spoon 1/2 of Veggies
over cornbread. Drizzle 1/2 of mayonaise mixture over
Veggies. Repeat layering proceedure with remaining
cornbread, Veggies and mayonaise mixture. Very important:
Cover lighty and chill overnight May be cut in squares for serving. Be sure to use FRESH tomatoes for a dish beyond belief. Serves 8


Wanda Rawlins
Country Cooking Recipes

Aug 26, 2010

Pear-Walnut Salad | Country Cooking Recipes

 

 

Serves: 5

Ingredients
  • 1/2 cup olive oil
  • 3 tablespoons white vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon salt
  • 1 package (10-ounces) Italian blend salad greens
  • 1/2 cups walnut halves, toasted
  • 2 ripe red pears, cored and sliced
  • 2 ounces crumbled blue cheese
Instructions
  1. In a small bowl, combine the olive oil, vinegar, sugar celery seeds, and salt; mix well. 
  2. In a salad bowl, combine the remaining ingredients; toss gently. Add the dressing mixture; toss gently until well combined. Serve immediately.
Wanda Rawlins

Country Cooking Recipes

 

Aug 23, 2010

Layered Caribbean Chicken Salad | Country Cooking Recipes




Dressing
1(6-oz.) container Yoplait® Original 99% Fat Free Piña Colada Yogurt
1 1/2to 2 tablespoons lime juice
1teaspoon Caribbean jerk seasoning
Salad
3cups shredded romaine lettuce
2cups cubed cooked chicken
4oz. (1 cup) shredded Monterey Jack cheese
1(15-oz.) can Progresso® Black Beans, drained, rinsed
1 1/2cups diced peeled ripe fresh mango
1/2cup chopped seeded Italian plum tomatoes (1 to 2 medium)
4oz. (1 cup) shredded Cheddar cheese
1/2cup thinly sliced green onions (8 medium)
1/2cup cashews
Fresh edible flowers, if desired

1.In small bowl, mix all dressing ingredients until well blended.
2.In 3- or 4-quart clear glass serving bowl, layer all salad ingredients in order listed, except cashews and flowers. Spoon dressing evenly over salad; sprinkle cashews over top. Garnish with flowers.



Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com

Julia Childs Menu CookBook | Country Cooking Recipes

Julia Child and More Company

A classic cookbook for entertaining
More of the wonderful dishes she cooks for her company. 

More gala feasts of every kind - from an old-fashioned chicken dinner to an elegant lobster lunch to a lavish menu (you can do it solo) for a crowd. 

Her detailed recipes for everything she demonstrates on her second cooking-for-company television series, And More!. 

Chapters include: UFO'S in Wine, Country Dinner, Butterflied Pork for Party, Fast fish Dinner, Cassoulet for a Crowd, 

Old Fashioned Chicken dinner, Soup for Supper, A Vegetarian Caper, Lobster Souffle for Lunch, Picnic, Rack of Lamb for Very Special Occasion, Summer Dinner, Buffet Dinner, Q & A Culinary Gazetteer. 


I love this book. Not only does Julia provide full menu recipes, but she also adds very interesting tidbits about the ingredients, making this more than just a book you look at when you want to prepare a meal. I learned more about mussells in this book than I have from several chefs and several years of eating them.


Wanda Rawlins
Country Cooking Recipes
countryfixins2009@blogspot.com

Aug 20, 2010

BBQ Time | Apricot-Sauced Ribs | Country Cooking Recipes

Apricot-Sauced Ribs




Ingredients:

4 pounds pork spareribs -- cut into
serving-size
1 8 ounce ca undrained apricot halves
3 tablespoon catsup
3 tablespoon brown sugar
2 tablespoon lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon dry ginger
1 Dash salt

Instructions:

Bank medium-hot coals in covered grill. Place ribs on grill over drip pan, cover grill and cook ribs over direct heat for 1 1/2 hours, turning occasionally. Meanwhile, mix remaining ingredients together in blender. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning over.

Aug 18, 2010

Poached Sea Bass on the Grill | Country Cooking Recipes

This simple sea bass recipe is the best grilled sea bass recipe around. Try this heart healthy sea bass recipe for dinner tonight.
Serves: 6

Ingredients
  • 1/2 gallons water
  • 1/4 cups salt
  • 5 pounds sea bass fillets
  • 1 pound hickory chips
Instructions
  1. Soak hickory chips in 2 quarts water in a cool place several hours or overnight.
     
  2.  Dissolve salt in 1 gallon water, place fillets in salt water and marinate in fridge for an hour. Remove sea bass, rinse and dry thoroughly.
     
  3. Using a covered grill (charcoal, gas or electric) with low heat, cover heated coals with 1/3 of the hickory chips.
     
  4. Place fish, skin-side down on well greased grill in smoke chamber or 4 to 6 inches from coals. Smoke at up to 175 F. for around an hour or 200F for 30 to 40 minutes, adding more hickory chips as needed.
     
  5. Sea bass is done when the cut surface is golden brown and flakes easily with a fork.
Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes

Aug 17, 2010

Veggie-Packed Pita Pocket | Country Cooking Recipes


Kraft has some good ideas for Lunches this year. Below is one of my favorites and I make it at least once a week.

Veggie-Packed Pita Pocket












2 Carrots, shredded
2 Tbsp.  sliced black olives
2 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade
2   Whole wheat pita breads, cut in half
2 Tbsp. PHILADELPHIA Neufchatel Cheese, softened
2   Lettuce leaves, torn in half
1 Red pepper, cut into 8 rings

COMBINE carrots, olives and dressing.
SPREAD insides of pitas with Neufchatel.
FILL with lettuce, peppers and carrot mixture.

kraft kitchens tips

VEGGIE CHICKEN PITA POCKET
Add 1/2 cup shredded cooked chicken to each filled pita pocket.
MAKE AHEAD
Sandwiches can be made ahead of time. Wrap tightly in plastic wrap. Refrigerate up to 24 hours before serving.

Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes

Laptop Lunch B630 Flower-Print Insulated Food CarrierBuilt LB7-MDT Extra Relish Lunch Tote, Micro DotLunch Box: Creative Recipes for Everyday Lunches