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Jan 7, 2010

Smoked Herb Chicken

Ingredients


1 (4 pound) whole chicken
3 tablespoons butter
1 tablespoon chopped fresh parsley
 1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon fresh chives, finely chopped
 
Directions


Preheat an outdoor grill for low heat.

Rinse chicken inside and out. Pat dry. Loosen skin around the breast area.

Place three tablespoons of butter in various places under the skin. Mix herbs together and place half under the skin and the other half inside the chicken.

Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.


Barbeque Chicken

1 cup lemon juice
 1/4 cup vegetable oil
1/4 cup vinegar
1 tablespoon dried oregano
 2 teaspoons garlic powder
1 whole chicken, cut into pieces
salt and pepper to taste


Directions

In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.

Preheat an outdoor grill for high heat, and lightly oil grate.

On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.


Beer Roasted Lime Chicken

Ingredients


1 (4 pound) whole chicken
1 tablespoon salt, or to taste
 1 tablespoon ground black pepper, or to taste
1 lime, halved
1/2 (12 fluid ounce) can beer
 1 cup water

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.

Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.


Chicken Salad Croissants

Ingredients


2 cups cubed, cooked chicken
 1 cup cubed Swiss cheese
1/2 cup dill pickle relish
 2/3 cup mayonnaise
1 tablespoon minced fresh parsley
 1 teaspoon lemon juice
 1/2 teaspoon seasoned salt
 1/8 teaspoon pepper Lettuce Leaves
 6 croissants, split

Directions

In a large bowl, combine the chicken, cheese and pickle relish. Combine the mayonnaise, parsley, lemon juice, seasoned salt and pepper; add to chicken mixture and mix well.

Place a lettuce leaf on each croissant; top with about 1/2 cup of the chicken mixture.


SAUSAGE STEW

Ingredients

1 pound kielbasa sausage, cut into 1 inch pieces 1 tablespoon butter 1 (14 ounce) can beef broth 1 (10.75 ounce) can tomato soup 1 1/2 cups water 3 cups shredded cabbage 1 onion, chopped 1/2 cup diced green bell pepper 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 cup sour cream

Directions

In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup and water into pan with sausage. Stir in cabbage, onion and bell pepper and season with salt and pepper. Bring to a boil, then reduce heat and simmer 45 minutes, or until flavors are well blended. Stir in sour cream and heat through before serving.


Tomato, Mozzarella and Basil Bruschetta

1 (32-ounce) can whole tomatoes, drained

1 cup fresh basil leaves, washed and spun dry

4 tablespoons extra-virgin olive oil

6 cloves garlic, peeled

Kosher salt and freshly ground black pepper

2 large French baquettes, sliced 1-inch thick (about 36 slices)

1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
 
 
 
Directions


Preheat oven to 375 degrees F.



In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.



On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.



Place bruschetta on decorative platter and garnish with basil leaves.


Sausage and Cheddar Baked Potatoes

4 russet potatoes, washed and scrubbed


1 cup leftover apple sauerkraut from the Turkey Sausage with Apple Sauerkraut recipe

2 leftover cooked sausages from the Turkey Sausage with Apple Sauerkraut recipe, finely chopped

1/2 cup shredded Cheddar
 
 
Preheat the oven to 350 degrees F.




Using a paring knife, poke 3 small slits into each potato. Bake in the oven for 1 hour and 15 minutes. Remove the potatoes from the oven and turn the oven temperature up to 425 degrees F. Let the potatoes cool for 5 minutes.



Using a fork punch some holes in the top of each potato. Press inward on the ends of each potato so that the tops break open. Divide the apple sauerkraut evenly between the potatoes and then top them with the sausage and Cheddar. Arrange the potatoes on a sheet pan and bake until the cheese is melted, about 5 minutes. Remove from the oven to a serving platter and serve.


Sausage-mushroom stuffing

Sausage-mushroom stuffing




1 lb. sweet Italian sausage

4 cups sliced mushrooms

2 1/2 cups chopped celery

2 cups chopped onion

3 garlic cloves, finely chopped

1 tsp. salt

1 tsp. dried sage leaves

3/4 tsp. ground pepper

1/2 tsp. dried thyme leaves, crumbled

5 cups stale whole-wheat bread cubes (about 10 slices)

5 cups stale white bread cubes (about 10 slices)

1/3 cup chopped parsley

Chicken broth



Remove the casings from the sausage and break the sausage into

small pieces. In a large saucepot, cook the sausage over medium

heat, stirring frequently until browned. With slotted spoon,

remove the sausage from pot and reserve.



Discard all but 2 tablespoons of the drippings. Add mushrooms,

celery, onion, garlic, salt, sage, pepper and thyme. Cook,

stirring occasionally, about 15 minutes until celery and onion

are softened.



Remove pot from heat. Stir in sausage, bread cubes and parsley.



Spoon the stuffing loosely into the turkey body cavity and neck

(the stuffing expands as it cooks) or place it in a buttered 2

1/2-quart baking dish. (If you want a moister stuffing, add a

little chicken broth and toss to mix thoroughly.)



If you do not want to bake the stuffing inside the turkey, or

have some left over, cover it with aluminum foil, and bake

alongside the turkey in a 325-degree oven for the last hour.

Remove the foil and bake 10 minutes longer to crisp the top.



Makes 10 to 12 servings.



Note: To make stale bread, you can leave bread slices out

uncovered for a day, or bake in a 300-degree oven for about 10 to

15 minutes.




Double Fudge Brownie Mix

Double Fudge Brownie Mix



Duncan Hines Double Fudge Brownie Mix, 17.6-Ounce Boxes (Pack of 6)
2 cups white sugar

1 cup cocoa

1 cup flour

1 cup chopped pecans

6-ounce package chocolate chips



Fold above ingredients, and pack into decorative air-tight container. Trim

for a gift, and attach recipe.



To prepare: In a large bowl, pour mix, add 1 cup soft butter or margarine, 4

eggs, then beat until well mixed. Spread evenly into greased-and-floured

9-by-13-inch pan. Bake at 350 degrees F for 40 to 45 minutes or until tests

done.






SPAM and Gravy on Biscuits

SPAM Classic, 12-Ounce Cans (Pack of 6 )SPAM Lite, 12-Ounce Cans (Pack of 6)Spam - The CookbookSPAM With Bacon, 12-Ounce Cans (Pack of 6)SPAM Single Classic, 3-Ounce Pouches (Pack of 24)



SPAM & Gravy on Biscuits




Ingredients

1 (17.3-ounce) can refrigerated large buttermilk biscuits

1 SPAM� Classic (12-ounce) can cubed

1/4 cup chopped onion

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/4 teaspoon black pepper

2 cups milk



Directions

Prepare biscuits according to package directions. In large

skillet, saut� SPAM� and onion in butter until SPAM� is

lightly browned. Stir in flour and pepper. Cook 1 minute,

stirring constantly. Stir in milk. Cook, stirring occasionally,

until mixture just comes to a boil. Reduce heat to medium.

Cook, stirring occasionally, until gravy is thickened. Serve

over hot biscuits.






Open-Faced Hot Turkey Sandwiches With Bacon and Gruyere

Open-Faced Hot Turkey Sandwiches With Bacon and Gruyere




1 stick butter (1/2 cup)

1/4 cup flour

1/2 teaspoon salt

Fresh-ground black pepper, to taste

1 1/2 cups whipping cream

1 cup milk

2 egg yolks

1/2 cup grated parmesan cheese

8 slices bread, toasted

16 slices turkey breast, about 11/2 pounds

2 tomatoes

1/4 cup shredded gruyere cheese

16 strips cooked bacon



Melt the butter in a saucepan over medium heat. Stir in the

flour; cook, stirring occasionally, 3 minutes until fragrant.

Season with salt and pepper. Add cream and milk; cook over medium

heat, stirring, 10 minutes or until thick.



Place yolks in a mixing bowl and beat lightly with whisk. Stir 3

tablespoons milk mixture, a tablespoon at a time, into the egg

yolks. Then stir egg mixture into remaining milk mixture in

saucepan. Stir to combine; remove from heat. Stir in parmesan



Heat broiler element. Arrange toasted bread on baking sheet; top

with turkey, tomato slices, gruyere cheese and the white sauce.

Broil 5 minutes until sauce bubbles; top each slice with 2 bacon

strips.



Makes 8 servings.


Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at CampanileSuper Sandwiches: Wrap 'em, Stack 'em, Stuff 'emRoadfood Sandwiches: Recipes and Lore from Our Favorite Shops Coast to CoastAmerican Sandwich







Bacon Deviled Eggs

Bacon Deviled EggsSpinach Bacon Deviled Egg Mix






12 hard-boiled eggs

6 tablespoons mayonnaise

2 tablespoons mustard

2 teaspoons horseradish

5 bacon slices, fried and crumbled

salt and pepper to taste



Slice eggs in half along the length of the egg. Scoop out yolks and put in

bowl. Mash together with mayonnaise, mustard and horseradish until creamy.

Add bacon, salt and pepper and place in egg halves.






CHOCOLATE MAYONNAISE CAKE

CHOCOLATE MAYONNAISE CAKE




* 1 CUP FLOUR

* 1 1/2 CUP SUGAR

* 1/3 CUP COCOA

* 2 1/4 tsp. BAKING POWDER

* 1 1/2 tsp. BAKING SODA

* 1 1/2 CUP MAYO

* 1 1/2 CUP WATER

* 1 1/2 tsp. VANILLA



* DIRECTIONS:
 Preheat oven to 350 degrees.



* Mix all ingredients together with hand mixer for about 2 minutes.

* Bake 350 degrees for 30 minutes or until toothpick comes out clean.

* Cool and frost with peanut butter frosting or white frosting.

* Makes a regular size cake pan or 2- 8 inch round cake pans


Dump Cobbler

Dump Cobbler




* 1 stick of butter

* 2 cups of sugar

* 1 1/2 cups of flour

* 2 tsp salt

* 2 tsp baking powder

* 1 1/2 cups of milk

* 2 cans pie ( apple, strawberry, blueberry, cherry or peach )



* Melt butter in 8" x 16" pan.

* Mix all ingredients, except pie filling in a bowl.

* Pour mix into pan with melted butter.

* Add pie filling spread evenly throughout mix, bake at 350

degrees for approximately 1 hour.


HAMBURGER SOUP

HAMBURGER SOUP






1 1/2 lb Lean Ground Beef

1 ea Med. Onion, Chopped

1 c Carrots, Sliced

1 c Celery, Sliced

1 c Cabbage, Sliced

6 oz (1 cn) Tomato Paste

2 t Worcestershire sauce

3 c Beef Bouillon, or Stock



In skillet, brown hamburger adn drain thoroughly. Add onion, carrots,

celery and cabbage. Combine tomato paste, worcestershire sauce and beef

stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover

and cook on low setting for 8 to 10 hours, or high setting for 3 to 4

hours.



EGG SALAD SANDWICH

EGG SALAD SANDWICH








4 hard-boiled eggs, chopped

1/2 c. celery slices

1/4 c. Miracle Whip salad dressing

1/4 c. chopped green pepper

1/2 tsp. curry powder

8 white bread slices, toasted

Lettuce

4 bologna slices



Combine eggs, celery, salad dressing, green pepper and curry powder; mix well. Chill. For each sandwich, spread 1 slice with salad dressing, cover with lettuce, bologna, egg mixture and other slice of bread. Makes about 4 sandwiches






EASY MEXICALI DINNER

EASY MEXICALI DINNER








1 lb. ground beef

1/2 c. chopped onion

6 oz. (3 c.) med. noodles, cooked & drained

1 (1 lb.) can tomatoes

1 (6 oz.) can tomato paste

1 1/2 c. shredded sharp cheese

1/2 c. sliced black olives

Salt to taste

1/4 tsp. dried basil (crushed)

1/8 tsp. pepper

Oil for frying



Cook meat and onion in large skillet until onion is tender. Stir in noodles, tomatoes, tomato paste, 1 cup of cheese, olives, and seasonings. Turn into a 2- quart casserole. Top with remaining 1/2 cup of cheese. Bake at 350 degrees for 45 minutes or until hot. Makes 6 servings.






Heart-shaped Pizza

Heart-shaped Pizza




Ingredients:

refrigerator pizza dough

tomato sauce

Italian seasonings

mozzarella cheese,shredded

toppings



Directions:

Roll out pizza dough.

Cut out heart shapes.

Build up the out side edges of the hearts,this will help the filling

stay inside.

Place on lightly greased baking sheet or dust with coarse cornmeal.



Heat tomato sauce with seasonings.

Spoon some onto hearts.

Sprinkle with cheese and add toppings.



Bake in a preheated 350�F oven until crust is brown.

POTATO AND GREEN ONION SALAD

POTATO AND GREEN ONION SALAD


SERVES FOUR TO SIX



2 pounds Yukon Gold potatoes, scrubbed and cut in quarters

4 cloves garlic, chopped

1/2 teaspoon kosher or sea salt

1/2 cup mayonnaise (low-fat works fine)

1/2 cup yogurt (non-fat works fine)

1 cup cilantro, stemmed

1 organic lime, 1/2 juiced, rind grated, 1/2 cut in wedges

1 teaspoon green peppercorns, drained

1 sweet red pepper, chopped

4-6 green onions, finely chopped (about 1 1/2 cups, loosely packed)

1/2 cup walnuts, toasted and chopped



In a saucepan, combine unpeeled potatoes, half the garlic and 1/4 teaspoon

salt. Add water to cover, bring to a boil over high heat, then reduce heat

to medium and simmer until fork-tender (about 12-15 minutes). Drain,

sprinkle with 1/8 teaspoon salt; set aside.



In a food processor or blender, puree mayonnaise, yogurt, cilantro, lime

juice and rind. Stir in peppercorns, remaining garlic and salt to taste; set

aside.



In a serving bowl, combine potatoes with red pepper, green onions, and

pureed dressing. Toss gently to coat and serve warm, garnished with walnuts

and a lime wedge.

SWISS POT ROAST

SWISS POT ROAST


SERVES SIX



3 1/2 pound beef rump roast

Salt, pepper

3 tablespoons olive oil

2 celery stalks, chopped

4 carrots, diced

2 large onions, diced

3 tablespoons tomato paste

1 1/3 cups red wine

1 can (1 2/3 cups) beef consomme

2 whole cloves

1 teaspoon Italian herbs

4 tablespoons Wondra flour

6 cups cooked noodles



The Swiss favor merlot from Ticino for this dish. But you could use any dry

red wine that doesn't involve a screw cap.



OK, salt and pepper that hunk of beef sitting on your kitchen counter, then

brown on all sides in a skillet or Dutch oven with oil.



Remove meat and toss the veggies and tomato paste into the pot. Cook 5

minutes, or until they began to brown. Add the wine and let it boil a minute

or two.



Return meat to the pot, add the consomme, herbs and cloves, cover the pot

and simmer over low heat for 3 1/2 hours.



Remove meat to a warm oven.



Bring the pan liquids to a boil. Mix the flour with just enough water to

make a smooth paste. Stir this into the sauce and stir over high heat until

it thickens.



Slice the meat, dump it into a serving dish and top with the sauce.



Pass around the cooked noodles, then let everybody help themselves to meat

and sauce.








Stuffed Filet

Stuffed Filet -

Serves 5




* 5 Flounder, Lemon Sole,or any large boneless filet.

* 3/4 lb med shrimp, shelled and divined,cut in half.

* 3 medium shallots or 1 medium onion.

* 3 cups celery, medium dice.

* 2 cups fresh mushroom diced.

* 1 1/2 cups carrot shredded.

* 1 small clove garlic.

* 1/2 stick butter

* heavy cream to cover all

* bread crumbs

* Old Bay Seasoning

* Lemon

* Salt and lemon pepper(if available, if not use regular). fresh

parsley

* Saute garlic, onion, celery until just softened

* add mushroom and carrot do the same

* add shrimp until just cooked

* cover w/heavy cream and bring to a boil then take off heat.

* Fold in bread crumbs to gain desired texture(small amount at a

time).

* Place fillets on a greased baking dish w/a large amount of the

mix on 1 side and fold other side over itself.

* Secure w/ toothpick w/ lemon sliced and parsley on top.

* Season w/ Salt and pepper and Old Bay and cook in preheated oven

at 350-375 for 20 minutes or so or until fish is flaky.

* Serve w/ a wild rice pilaf,vegetable of choice and nice warm

flaky biscuits.


Beef Pot Roast

Beef Pot Roast




* Brown roast in spoonful of bacon grease.

* Pour 1/2 cup cider vinegar over roast, cover and simmer on low

heat approx 1-1/2 to 2 hours.

* Add a quartered onion half way thru cooking.

* Meanwhile, boil 16 oz bag of extra wide noodles according to

package directions, drain.

* When pot roast is tender and it looks like it's going to start

to burn, remove meat to serving plate and add cooked noodles to pot to

mingle with the residue and drippings.




Chunky Vegetable Soup

Chunky Vegetable Soup




* 16 red potatoes, quartered

* 1 head cabbage, cut into bite-size pieces

* 4 stalks celery,

* thickly sliced 2 zucchini, halved lengthwise and thickly sliced

* 2 yellow squash, quartered lengthwise and thickly sliced

* 2 cans diced tomatoes, undrained

* 8 Cups homemade vegetable stock or water

* 2 onions, chopped

* 30 baby carrots

* 1/4 Cup dried oregano

* 4 bay leaves

* 4 garlic cloves, minced

* salt and pepper to taste

* 2 cans garbanzo beans, undrained

* 1/4 Cup olive oil

* In large stockpot, heat oil over medium heat.

* Add onions, cabbage and garlic.

* Saute until tender.

* Add carrots, celery and potatoes.

* Saute five minutes.

* Add tomatoes, garbanzos and stock.

* Simmer 30 minutes.

* Add zucchini, summer squash, oregano, bay leaf, salt and pepper.

* Simmer 30 minutes.

* Serve with bread and a green salad.

* This is a nutritious soup that is filling without being heavy.

It makes a wonderful lunch or late supper. Since it is a soup, it can

cook a lot longer if necessary, but is better if the vegetables still

have some texture.


Potato Salad with Corned Beef

Potato Salad with Corned Beef




* 2 Pounds red-skinned potatoes,1/2 in. pieces

* 1/4 cup sweet pickle relish

* 2 teaspoons distilled white vinegar

* 1 1/2 teaspoons celery seed

* 1 1/2 cups diced cooked corned beef

* 1 cup chopped green onions

* 1 cup chopped celery

* 4-6 tablespoons mayonnaise

* 3 hard-boiled eggs, cut in quarters



* Cook potatoes in boiling salted water until tender, approx. 10

min. Drain and cool.

* Mix potatoes, relish, vinegar, and celery seeds, and toss.

* Mix in rest of ingredients except egg.

* Add only enough mayonnaise to bind ingredients.

* Garnish with egg and serve. Serves 6 to 8.


OREO CHERRY DESSERT

OREO CHERRY DESERT



30 Oreo cookies
1 lg. Cool Whip
1 can canned cherries

Drain cherries, saving some of the juice. Chop cherries coarsely. Mix with 1/2 of whip cream. Using a food processor grind cookies using 2 tablespoons of cherry juice. Layer 1/2 of cookie mixture on bottom of a square baking dish. Pat down with a spatula. Layer the whip cream and cherry mixture. Add another layer of cookies. Using the last of the whip cream, add a little of the cherry juice. Spread on top of top layer of cookies. Cover and chill in freezer for at least 3 hours. Remove to refrigerator for 1 hour before serving. Makes 9 servings.








CHERRY CHEESE DESSERT

CHERRY CHEESE DESSERT






Pastry for two 9 inch pie crusts
1 (8 oz.) cream cheese, softened
1/2 c. sugar
2 eggs
1/3 c. chopped nuts
1 tsp. vanilla
2 (1 lb.) cans cherry pie filling

Bake crusts (flute and prick) 15 minutes at 350 degrees. Blend cream cheese, sugar. Add eggs and beat well. Add nuts and vanilla. Pour into partially baked crusts. Bake 10 minutes at 350 degrees. Cool. Spread pie filling over cheese. Chill. Top with Cool Whip.








CREOLE SHRIMP POT PIES

CREOLE SHRIMP POT PIES




1 (11 oz.) pkg. piecrust mix

1/2 (5 oz.) jar pasteurized process sharp Cheddar

cheese spread

2 1/2 tsp. Creole seasoning, divided

1/2 C. water

10 plum tomatoes, halved and seeded

1 lb. medium-size fresh shrimp

1/2 lb. andouille sausage, thinly sliced

1 small onion, chopped

1 small green bell pepper, chopped

2 celery ribs, chopped

3 garlic cloves, minced

1 (6 oz.) can tomato paste

1/4 tsp. salt

1/4 tsp. freshly ground pepper



Combine piecrust mix, cheese spread, and 1 teaspoon

Creole seasoning with a pastry blender until crumbly.

Sprinkle 1/2 cup water, 1 tablespoon at a time, evenly

over surface; stir with a fork until dry ingredients

are moistened. Shape into a ball. Chill 30 minutes.



Place tomatoes, cut side down, on a 15 x 10-inch

jellyroll pan lined with aluminum foil. Broil 5 inches

from heat 14 to 16 minutes or until skin is charred;

cool. Remove and discard skins, reserving tomatoes and

liquid; coarsely chop tomatoes. Set aside.



Peel shrimp; devein, if desired. Set aside.



Cook sausage and next 4 ingredients in a large nonstick

skillet over medium-high heat 7 minutes. Stir in tomato

paste. Stir in roasted tomatoes with liquid, remaining

1 1/2 teaspoons Creole seasoning, salt, and pepper;

bring just to a simmer.



Add shrimp, and cook over medium heat just until shrimp

turn pink. Do not overcook. Spoon mixture evenly into 4

(1 1/2- to 2-cup) ungreased ovenproof bowls.



Divide piecrust mixture into 4 portions. Roll each

portion on a lightly floured surface into 6 1/2-inch

circles. Place dough over bowls. (Dough should overlap

bowl slightly.) Place bowls on a large baking sheet.

Bake at 425 F for 25 to 30 minutes or until pastry is

golden. Yield: 4 servings.


Creamy Broccoli Potato Soup

Creamy Broccoli Potato Soup

6 cups Swanson� Chicken Broth


1/4 tsp. pepper

2 cloves garlic, minced

8 cups chopped fresh broccoli

3 large potatoes, sliced 1/4" thick

1 large onion, sliced

1 3/4 cups milk

1/4 cup grated Parmesan cheese





MIX broth, pepper, garlic, broccoli, potatoes and onion in

saucepot. Heat to a boil. Cover and cook over low heat 15 min.

or until vegetables are tender. Remove from heat.



BLEND broth mixture in blender or food processor until smooth.

Return to pan. Stir in milk and cheese. Heat through.



Makes 13 servings


Fiesta Seafood Casserole

Fiesta Seafood Casserole




1 T. olive oil

3 large garlic cloves, crushed

1 medium onion, chopped

1 medium green pepper, diced

2 (14 oz.) cans diced tomatoes with garlic and onions

1 T. fresh thyme

salt and pepper to taste

12 oz. bottled clam juice or dry white wine

2 cups instant rice

1 1/2 cups diced smoked turkey

12 uncooked jumbo shrimp, shelled

1/2 pound sea scallops, cut in half

1 (10 oz.) package frozen peas

12 mussels in shells

2 canned roasted red bell peppers cut in 5 by 1 inch strips



In a skillet heat oil. Add garlic, onion and pepper. saute until soft.

Transfer to a very large shallow casserole dish. Stir in tomatoes,

thyme, turkey, shrimp, scallops, peas, salt and pepper. Decorate top

with mussels and red pepper. Bake uncovered in a 375 degree oven for

30 minutes. Let sit for 10 minutes covered, before serving. Serves 6.

GRILLED CINNAMON RAISIN BREAD SANDWICH

GRILLED CINNAMON RAISIN BREAD SANDWICH




2 slices raisin bread

3 tablespoons softened cream cheese

1 tablespoon butter



Spread 1 slice of bread with cream cheese. Top with other slice of bread.

Spread top and bottom of sandwich with butter.



Heat a non-stick skillet over medium heat. Place the sandwich on the hot

surface and grill until browned.



Flip and brown the other side. Cut in half and eat while hot.




Southwestern pan-fried catfish

Southwestern pan-fried catfish




1/4 cup all-purpose flour

Salt and freshly ground black pepper

2 farm-raised catfish fillets

Pinch of chili powder

1/4 cup clarified butter or canola oil

1 teaspoon finely chopped garlic

1/4 cup white wine

1/4 cup chopped green chili peppers

1 tablespoon finely chopped tomato

1/2 tablespoon butter or margarine

1/2 tablespoon chopped green onion



Place flour in a shallow dish or on a piece of wax paper; season with salt

and pepper. Lightly coat catfish fillets with seasoned flour. Set aside on a

wax paper-lined baking sheet. Dust fillets with chili powder.



Place a large skillet over medium heat. Pour in clarified butter or canola

oil. Add garlic, then saute it until lightly browned. Place catfish fillets

in pan and cook over medium-high heat 2 to 3 minutes or until browned. Turn

fillets over and cook 1 minute more. Add wine, chili peppers, tomato and a

pinch of salt and pepper. Cover and cook until fish flakes easily when

tested with a fork.



Place fillets on serving plates. Add butter and green onion to sauce in

skillet. Stir until blended and pour over catfish.