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Mar 15, 2010

Fiesta Bake

Fiesta Bake

8 ounces ground turkey or beef

1/2 cup chopped onion

1/4 cup chopped green pepper

1 (4 ounce) can sliced mushrooms, drained

1 cup frozen corn

1 cup tomato sauce

1 tablespoon chili seasoning mix

3/4 cup Bisquick baking mix

3/4 cup chunky salsa

1/3 cup shredded Cheddar cheese

Preheat oven to 350 degrees. Coat skillet lightly with olive oil or use Pam spray. Brown meat, onion, and green pepper. Add mushrooms, corn, tomato sauce and chili seasoning mix. Stir well to blend. Pour into 8x8 inch baking dish, lightly coated with olive oil or Pam spray. In medium bowl, combine Bisquick and salsa. Add cheese and mix well. Spread evenly over meat mixture. Bake for 25 to 30 minutes.

Spanish Chicken

Spanish Chicken

1 medium fryer chicken, about 4 pounds

1/2 cup carrots, sliced

1 large onion, chopped

1 cup frozen green beans

1 can (4 ounces) sliced mushrooms

1/2 teaspoon tarragon

1/2 teaspoon savory

1/4 teaspoon garlic powder

1 can (16 ounces) stewed or diced tomatoes

Salt & pepper to taste

1/3 cup long grain rice

1/2 cup water

Arrange chicken in bottom of crock pot. Add the carrots, onion, green beans, mushrooms, tarragon, savory, garlic powder, tomatoes and salt and pepper. Cover and cook on low for 4 hours. Stir in rice and water and continue cooking for an additional 2 to 3 hours, stirring occasionally.



1/4 cup butter or margarine, melted

1/2 cup honey

1/4 cup prepared mustard

3 tablespoons lemon juice

1 1/2 teaspoons paprika

1 (2 1/2 to 3 pound) broiler-fryer, cut up and skin removed

1/8 teaspoon salt

1/8 teaspoon ground black pepper

Combine butter, honey, mustard, lemon juice, and paprika, stirring well; set aside.

Lightly sprinkle chicken with salt and pepper, and place chicken, meaty side down, in a lightly greased 12x8x2-inch baking dish. Pour honey mixture over chicken; cover dish and refrigerate 3 to 4 hours.


Remove chicken pieces from refrigerator


Bake, covered, in a preheated 325 degrees F for 30 minutes. Remove cover, and turn chicken pieces; bake an additional 30 minutes or until done, basting occasionally with pan drippings.


Remove chicken from refrigerator. Cover with heavy-duty plastic wrap; microwave at HIGH for 18 to 22 minutes or until chicken pieces are done, rotating dish a quarter-turn and basting with sauce every 5 minutes.

Cookie Sticks

Cookie Sticks

1/2 cup veget able oil

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 tsp vanilla

1 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 cup (6 oz.) semisweet chocolate chips

1/2 cup chopped walnuts, optional

In a bowl, combine the oil, both of the sugars, egg, and vanilla. Combine the flour, baking soda, and salt. Gradually add to the sugar mixture. Divide the dough in half. On a greased baking sheet, shape each portion into a 15 x 3 inch rectangle about 3 inches apart. Sprinkle with the chocolate chips and the nuts, if desired, over the dough. Press lightly. Bake at 375 F for 6-7 minutes. If desired, bake for 8-9 minutes for a crisp cookie. Cool for 5 minutes. Cut with a serrated knife into 1-inch strips. Remove to wire racks to cool. Makes about 3 dozen cookie strips.

Quick Celery-Cheese Loaf

Quick Celery-Cheese Loaf

3 cups flour -- sifted

1/4 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening

1 cup cheddar cheese -- shredded

1/4 teaspoon celery seed

1 1/4 cups milk

1 eggs

Into large bowl, sift together flour, sugar, baking powder and salt. With

pastry blender, cut in shortening until coarse crumbs form. Stir in cheese and

celery seed; set aside.

In small bowl, mix milk and eggs until well blended. Add milk mixture to dry

ingredients; stir just until moistened. Pour batter into greased and waxed

paper-lined 9x5x3 loaf pan.

Bake in 350 degree oven 50 to 60 minutes, or until loaf is golden brown and

toothpick inserted in center comes out clean. Cool in pan 10 minutes.

Remove; peel off waxed paper. Cool on rack. Makes 1 loaf.

Long Winter Bread

Long Winter Bread

2 1/2 cups all-purpose flour

1 cup sourdough starter recipe follows

1 pound wheat berries

2 teaspoons salt

1 teaspoon baking soda

1 teaspoon drippings, lard or shortening

Mix together 2 1/2 cups flour, 2 cups luke warm water and the sourdough

starter. Cover and let stand in a warm place until bubbly. Grind berries in

a food processor or grinder as fine as possible; 1 pound of berries should

produce about 3 1/2 cups of flour. In a bowl mix together 2 cups of starter

you have just extended, salt, baking soda and 3 cups of ground flour. Stir

until it becomes difficult. Then use your hands and knead the dough in the

bowl for a few minutes. Use more flour to prevent sticking. Return remaining

starter to the refrigerator. Shape dough in to a round loaf. Grease a round

pan with the drippings. Place loaf in pan. With a knife make score lines in

loaf for six wedge shaped portions. Cover with a cloth and let rise 30

minutes. Bake loaf for about 45 minutes in a 350 degree oven. Cool before

cutting along lines.

Brotchen (German Rolls)

Brotchen (German Rolls)

These rolls have a tough crust

SERVES 12 , 12 rolls

2 1/2-3 cups flour

2 1/2 teaspoons dry active yeast

1 teaspoon sugar

1 teaspoon salt

1 teaspoon oil

1 cup warm water

1 egg white

Preheat oven to 450�F.

Pour 2 1/2 cups flour into a large bowl and form a well in the center.

In a separate container, mix yeast, sugar, and two tablespoons water (water

comes from the 1 cup above).

Pour yeast mixture into the well but do not mix with the flour at this time.

Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.

Add remaining water and oil and beat until mixed. Add SALT.

Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup

flour as needed.

Put dough in bowl, cover and let rise until double in size. (about 30-40


Punch down and divide dough into 12 parts.

Shape into oval rolls and place 3" apart on greased and floured cookie sheet.

Cover and let rise until double in size.

Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.

Bake for 15-20 minutes or until golden brown.

The time is an estimate, depending on how fast your dough rises.

Rosemary Cornbread

Rosemary Cornbread

To keep the loaf from getting too heavy or dense, avoid overmixing the batter

when you incorporate the dry ingredients. Use the lowest speed on your mixer,

and add the dry ingredients gradually, mixing them just until they're wet.



Makes two 5-inch loaves.

1 cup yellow cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)

2 large eggs, lightly beaten

5 tablespoons sugar

2/3 cup low-fat buttermilk

2/3 cup extra-virgin olive oil


1.Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking

powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.

2.Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted

with the paddle attachment. Mix on medium speed until combined. Reduce speed to

low. Add flour mixture in two batches; mix until just combined.

3.Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with

3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester

inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in

molds on a wire rack. Store at room temperature, wrapped in plastic wrap, up to

2 days.

Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread

SERVES 10 -12 , 1 round loaf

1 cup all-purpose flour

1 cup whole wheat flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

6 egg whites (you may use egg substitutes)

1/2 cup applesauce

1/2 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cups fresh zucchini, unpeeled, shredded

1/2 cup walnuts, chopped (optional)

Spray a 9" round baking tin with nonstick spray and preheat the oven to 350�F.

Stir together both types of flour, sugar, baking powder, baking soda, salt,

cinnamon, nutmeg, and cloves in a large bowl.

Make a well in the center of this mixture.

In another bowl, beat egg whites until foamy (not too much- just foamy, NOT to

make a meringue).

To the egg whites, add applesauce, buttermilk, and vanilla and stir using a

wooden spoon.

Stir in the zucchini until well combined.

Pour this wet mixture into the"well" you made in the flour mixture and stir just

until ingredients are all moistened and gently combined- press out any large

lumps with your spoon, but don't overmix.

Gently fold in the nuts, if using,- don't overmix or you will have tough bread.

Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick

tests clean.

Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely



1 Ready Crust Graham cracker pie crust (6 oz)

1 pkg (8oz) cream cheese, softened

1 tub (8oz) frozen whipped toppings thawed

1 can (21 oz) cherry pie filling, divided

1 cup cold milk

1 pkg. (4-servings size)lemon flavor instant pudding & pie filling

Spread half of the cherry pie filling on bottom of crust. In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix. Beat until smooth. Gently stir in 1/2 tub whipped topping. Spread over cherry pie filling on bottom of crust. Spread remaining whipped topping over pudding mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours. Makes 8 servings.



2-1/2 cups Captain Crunch Cereal

1 cup Cornflakes

1 egg

1 cup milk

1 cup flour

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. black pepper

2 pounds chicken breast, cut in 1-oz. tenders

Vegetable oil for frying (* I use peanut oil*)


1/2 cup mayonnaise

2 tbsp. honey

1 tbsp. prepared mustard

Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper; set aside. Dip the chicken: pieces in the seasoned flour and coat well; shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well. Heat oil in a large heavy skillet to 325. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with sauce. For sauce, combine all ingredients and mix well. Yield: 4 to 6 servings.



1 c chopped onion

1 c chopped green pepper

1 tbsp butter

1 can (28 oz) tomatoes

1 can (4 oz) mushroom stems & pieces

1 can sliced olives, drained

2 tsp dried oregano

1 lb ground beef, browned and drained

12 oz spaghetti, cooked

2 c cheddar cheese, shredded

1 can cream of mushroom soup

1/4 c water

1/4 c grated parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13 x 9 in baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with parmesan cheese. Bake, uncovered, at 350 for 30 - 35 minutes or until heated thru. Yields 12 servings.

Baseball Park Steak

Baseball Park Steak

4 servings

1 bottle (12 ounces) beer

1 cup shelled peanuts, with or without salt

1/2 teaspoon salt (if using unsalted nuts)

4 strip steaks (6 to 8 ounces each)

1. In a blender on high speed, combine the beer, peanuts, and salt;

blend until smooth.

2. Place the steaks in a shallow dish and pour the beer mixture over

them. Cover and refrigerate for 2 to 3 hours or overnight, turning


3. Preheat the grill to medium-high heat. Grill the steaks for 10 to 12 minutes,

or until desired doneness, turning them over halfway through the grilling.