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Feb 25, 2010

Broiled Fish

Broiled Fish

4 orange roughy -- red snapper or

catfish or trout fillets

6 tablespoons butter -- melted and divided

1 tablespoon flour


juice of 1 lemon

1 tablespoon fresh parsley -- minced

2 teaspoons Worcestershire sauce

Place fish on a broiler rack that has been coated with nonstick cooking

spray. Brush tops of the fish with 3 tablespoons of the butter; dust

with flour and sprinkle with paprika. Broil 5-6 inches from the heat

for 5 minutes or until fish just begins to brown. Combine lemon juice,

parsley, Worcestershire sauce and remaining butter; pour over the fish.

Broil 5 minutes longer or until fish flakes easily with fork. 4


Banana Cream Dessert

Banana Cream Dessert

1 cup whipping cream

1 teaspoon vanilla extract

1 cup crushed peanut brittle -- divided

2 medium ripe bananas -- sliced

4 maraschino cherries -- to 6

In a mixing bowl, beat the cream until soft peaks form. Add vanilla and

continue beating just until stiff peaks form. Fold in 3/4 cup crushed

peanut brittle and the bananas. Spoon into individual dessert dishes.

Chill for at least 1 hour. Sprinkle with remaining peanut brittle and

top each with a cherry. 4-6 servings.

Anise Cutout Cookies

Anise Cutout Cookies

2 cups shortening

1 cup sugar

2 eggs

2 teaspoons aniseed

6 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup apple juice

1/2 cup sugar

1 teaspoon ground cinnamon

In a mixing bowl, cream shortening and sugar until fluffy; add eggs and

aniseed. Combine flour, baking powder and salt; add to the creamed

mixture. Add apple juice and mix well. On a floured surface, knead

until well blended, about 4-5 minutes. Roll dough to 1/2-inch

thickness; cut into 2-inch shapes. Place on greased baking sheets.

Bake at 375 fro 12-16 minutes or until lightly browned. Combine sugar

and cinnamon; roll cookies in the mixture while still warm. Cool on

wire racks. Makes 5 dozen.

Cinnamon Peanut Brittle

Cinnamon Peanut Brittle

1 cup sugar

� cup light corn syrup

2 cups salted peanuts

1 teaspoon butter (no substitutes)

� teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla extract

In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat,

uncovered, on high for 4 minutes; stir. Heat 3 minutes longer. Stir

in peanuts, butter and cinnamon. Microwave, uncovered, on high for

30-60 seconds or until mixture turns a light amber color (mixture

will be very hot). Quickly stir in baking soda and vanilla until

light and foamy. Immediately pour onto a greased baking sheet and

spread with a metal spatula. Refrigerate for 20 minutes or until

firm; break into small pieces. Store in airtight container.

Yield: 1-� pounds.

Coffee Shop Fudge

Coffee Shop Fudge

1 cup chopped pecans

3 cups (18 ounces) semisweet chocolate chips

1 can (14 ounce) sweetened condensed milk

2 tablespoons strong brewed coffee, room temperature

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 teaspoon vanilla extract

Line an 8-in. square pan with foil and butter the foil; set aside.

Place pecans in a microwave-safe pie plate. Microwave, uncovered, on

high for 4 minutes, stirring after each minute; set aside. In a 2-

qt. microwave safe bowl, combine chocolate chips, milk, coffee,

cinnamon and salt. Microwave, uncovered, on high for 1� minutes.

Stir until smooth. Stir in vanilla and pecans. Immediately spread

into the prepared pan, Cover and refrigerate until firm, about 2

hours. Remove from pan; cut into 1-in. squares. Cover and store at

room temperature.

Sweet-Hot Sausage Meatballs

Sweet-Hot Sausage Meatballs

2 cans (8-ounce each) water chestnuts, drained

1 pound bulk pork sausage

1 pound bulk hot pork sausage

� cup cornstarch

1 cup maple syrup

2/3 cup cider or red wine vinegar

� cup soy sauce

In a blender or food processor, process water chestnuts until

minced. Transfer to a bowl; add sausage. Mix well. Shape into 1-

inch balls. Place in ungreased 15-in.x 10-in. x 1-in. baking pans.

Bake, uncovered, at 350� for 20 to 25 minutes or until meat is no

longer pink. Meanwhile, in a saucepan, combine cornstarch, syrup,

vinegar and soy sauce; stir until smooth. Bring to a boil; cook and

stir for 2 minutes or until thickened and bubbly. Drain meatballs;

add to sauce and heat through.

Yield: 12-14 servings

Tater-stuffed Mushrooms

Tater-stuffed Mushrooms

1 lb Large mushrooms (about 30)

1/4 c Low-fat cottage cheese

3/4 c Mashed potatoes, made with 2 tb Dehydrated onion soup mix

-skim milk

1/2 tb Diet margarine

Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop

stems. 2. Combine chopped stems with remaining ingredients, except

margarine. Spoon onto mushroom tops. 3. With margarine, grease bottom of

jelly roll pan. Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15

minutes or until hot and bubbly. Serve immediately.

Makes 30 stuffed caps. About 15 calories each.

Cranberry Chicken

Cranberry Chicken

5 chicken breasts or thighs

1 can whole cranberry sauce

1 pkg onion soup mix

8 oz. bottle french dressing

Place chicken in baking dish. Mix remaining ingredients and pour over

chicken. Bake at 350 degrees for one hour.

Bahama-Mama Pork Chops

Bahama-Mama Pork Chops

1 can (8 oz.) pineapple chunks

1 Tbls. cornstarch

2/3 cup bottled Chili sauce

1/3 cup raisins

1 Tbls. brown sugar

1/8 tsp. ground cinnamon

4 boneless pork loin chops (1/2-inch thick)

1 Tbls. vegetable oil

Hot cooked rice

Drain pineapple, reserving juice. In a medium bowl,

blend juice with cornstarch; stir in pineapple,

chili sauce, raisins, sugar and cinnamon and set

aside. In a large skillet, lightly brown pork chops

in oil; drain of fat. Pour pineapple mixture over

pork chops. Cover; simmer 15 minutes or until pork

is cooked. Serve over hot rice. Makes 4 servings.

Raspberry Chicken

Raspberry Chicken

2 tsp oil

4 boneless, skinless chicken breast halves

1/4 c seedless raspberry jam

2 T orange juice

Heat oil in large nonstick skillet over med. heat until hot. If desired,

season chicken with salt and pepper; add to skillet. Cook 10 - 12 min. or

til chicken is fork tender and juices run clear, turning once. Add

raspberry jam and orange juice. Stir untill melted. Bring to a boil. Boil

1 - 2 min, or until slightly thickened. Spoon sauce over chicken.

Roadhouse Potatoes

Roadhouse Potatoes

3 c half and half cream

1/2 c butter

1 tsp salt

2 lb frozen hash browns, thawed

1/2 c grated parmesan cheese

Heat cream and butter. Add salt. Place potatoes in flat, greased 9 X 12

inch glass dish. Pour cream mixture over potatoes. Sprinkle cheese on top.

Bake at 325 degrees for one hour.



4 to 5 baking potatoes

1/4 cup butter or margarine

1/4 cup flour

1/2 tsp. salt

2 cups milk or light cream

1/2 tsp. Worcestershire sauce

2 cups cooked ham, cut into chunks

1/2 cup grated cheddar cheese

Wash potatoes. Drain, but do not dry. Place potatoes in a crockpot.

Cover and cook on low for 6 to 8 hours. Cool potatoes slightly.

Peel and slice.

In a sauce pan melt butter. Add flour and salt; stir until blended.

Slowly add milk, stirring constantly. Cook several minutes stirring

until smooth and thickened. Stir in Worcestershire sauce, potatoes,

and ham.

Garlic Pasta

Garlic Pasta

1Tblsp olive oil

8 cloves garlic, pressed

5 medium tomatoes (6 ounces each), cored, chopped

salt and freshly ground pepper to taste

1Tblsp dried basil or 3 tablespoons chopped fresh basil

1 lb angel-hair pasta or linguine, cooked according to package

Grated Parmesan or Romano cheese for serving, optional

Heat oil in a large skillet over medium-high heat. Add garlic and cook,

stirring often, until fragrant, about 2 minutes, taking care not to let


brown. Add tomatoes, salt, pepper and (if using dried) the basil.

Cover and cook over medium heat 10 minutes. Stir occasionally.

Remove cover and continue to cook until tomatoes have thickened

slightly, 3 to 5 minutes. Add fresh basil, if using. Taste and adjust

seasonings. Serve over pasta with cheese sprinkled on top.

Yield: 6 servings

Cordon Bleu Casserole

Cordon Bleu Casserole

ingredients for 8 servings :

4 c Cubed cooked turkey

3 c Cubed cooked ham

1 c Shredded cheddar cheese

1 c Chopped onion

1/4 c Butter or margarine

1/3 c All purpose flour

2 c Light cream

1 ts Dill weed

1/8 ts Dry mustard

1/8 ts Ground nutmeg


1 c Dry bread crumbs

2 ts Melted butter or margarine

1/4 ts Dry dill weed

1/4 c Shredded cheddar cheese

1/4 c Chopped walnuts


In a large bowl, combine turkey, ham and cheese, set aside. In a saucepan,

saute onion in butter until tender. Add flour, stir to form a paste.

Gradually add cream stirring constantly. Bring to a boil, boil 1 minute or

until thick. Add dill, mustard and nutmeg, mix well. For the topping, toss

bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over the

casserole. Bake uncovered at 350 degrees for 30 minutes or until heated


Peanut Butter Casserole

Peanut Butter Casserole

ingredients for 6 servings :

1 lb Ground round steak

1 1/2 c Rice; cooked

3/4 c Peanut butter

1 c Carrots; sliced

3/4 c Tomato sauce

2 Celery stalks; chopped

1 lg Onion; chopped

2 Eggs

1/4 c Green peppers; chopped

1 ts Salt

1 ts Pepper


Brown the ground round steak with the chopped onion. In a casserole dish,

mix together the peanut butter and the tomato sauce. Mix well. Stir in the

rest of the ingredients. Bake at 350~ for about 1 hour.

Pennsylvania Chicken Casserole

Pennsylvania Chicken Casserole

1/2 pk Noodles, egg, cooked

3 tb Olive oil

1 1/2 c Celery, chopped

1/2 c Pepper, green, chopped

1/4 c Onion, chopped

1 cn Cream of chicken soup

2/3 c Milk

1/2 c Sour cream

2 c Chicken, cooked, chopped

1 cn Mushroom pieces, small

4 oz Pimento, drained, diced

1/2 ts Salt

1/4 ts Nutmeg

1/8 ts Pepper

1/2 c Almonds, toasted, slivere

nd bubbly

In a large skillet, heat oil. Add celery, peppers and onion.

Cook until tender. Stir in soup, milk, sour cream and cheese. heat on low

until cheese melts. Combine noodles, cheese sauce, chicken, mushrooms,

pimento and seasonings. Pour into 3-qt baking dish and top with almonds.

Bake in

350 oven for 40 minutes or until hot and bubbly