Fall Recipes
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Basic Salsa
Use this fresh salsa at room temperature immediately after making or keep in the refrigerator for up to two days.
Serves 4
2 large tomatoes, seeded and chopped
1 medium onion, chopped
3 green onions, white and green parts, sliced
2 tablespoons cilantro (Mexican parsley), fresh, minced
2 1/2 teaspoons lime or lemon juice
1/4 teaspoon salt
1 jalapeno pepper, diced
Combine all ingredients in a large bowl. Toss well.
Wild Mushroom Pizza
The subtle flavors of mushrooms make a great pizza.
Serves 4
3 Tablespoons Olive oil
1/2 teaspoon Garlic, minced
3/4 cup Portobello mushrooms, chopped
3/4 cup Shitake mushrooms, sliced
3/4 cup Porcini mushrooms, sliced
1 Pizza crust (bread machine, refrigerated, etc.)
2 cups Mozzarella, sliced
4 Roma tomatoes, sliced
2 cups Fontina cheese, grated
Heat the oil in a heavy skillet.
Add the garlic and mushrooms and cook until just soft. Set aside.
Heat the oven to 425. Top the crust with the mozzarella.
Top with the tomato slices. Spoon on the mushrooms.
Sprinkle on the Fontina. Bake for 20-25 minutes or until the cheese begins to lightly brown.
Southern Style Black Eyed Peas & Rice
2 cup cooked black eyed peas
1 cup cooked long grain rice
1/4 cup butter or margarine
4 cup torn fresh spinach
4 slices bacon, cut into pieces
2 tbsp grated parmesan cheese
1/2 tsp salt
1/4 tsp hot pepper sauce
1 cup shredded cheddar cheese
Have cooked black eyed peas and rice ready. In saucepan, melt butter. Stir
in spinach and bacon. Cook over medium heat, stirring occasionally, until
spinach is tender (4 to 6 minutes). Stir in black eyed peas, rice and
remaining ingredients except cheddar cheese. Continue cooking, stirring
occasionally, until heated through (7 to 10 minutes). Just before serving,
stir in cheddar cheese.
Deluxe Turkey Club Pizza
1(10-oz) can Pillsbury all ready Pizza crust (or your pizza dough of choice)
2tsp sesame seeds
Topping:
1/4cp reduced calorie mayonnaise or reg. mayonnaise
1tsp grated lemon peel
4oz (1cp) shredded Monterey Jack cheese
1tbl thinly sliced fresh basil
4oz deli turkey breast slices, cut in 1-inch strips
6 slices bacon, cooked, cut into 1-inch pieces
2 small pplum tomatoes, thinly sliced
2oz (1/2cp) shredded Swiss cheese
Fresh basil leaves
Heat oven to 425 degrees.
Lightly grease 12-inch pizza pan.
Unroll dough and place on greased pan (if using dough balls, shape into a
round that fits the pan);
If using Pillsbury dough, start at center and push dough out with hands.
Sprinkle sesame seeds evenly over dough.
Bake 10-12 minutes or until is a light golden brown.
Meanwhile, in small bowl, combine mayo and lemon peel; blend well.
Spread mixture over partially baked crust.
Top with Monterey Jack cheese, 1tbl basil, turkey strips, cooked bacon and
tomatoes.
Sprinkle with Swiss cheese.
Bake at 425 degrees 7-9 minutes or until crust is golden brown and cheese is
melted.
Garnish with fresh basil leaves, if desired.
Serves 6-8
Oriental Stir-Fry Pizza
1 (10 oz) can Pillsbury All ready pie crust
Chicken:
2 whole chicken breasts, skinned, boned and cut into 2x1/4-inch strips
1/2cp prepared zesty Italian salad dressing
Sauce:
1/3cp plum jelly or apricot preserves
1/4cp chili sauce
2tbl white wine or chicken broth
1tsp lemon juice
1/2tsp allspice
1/4tsp instant minced onion
Topping:
1cp fresh mushrooms, sliced
1 medium green peppers, cut into 1/4-inch strips
1 mediium onion, sliced in half and then cut into 1/4-inch strips
4 oz (1cp) shredded PepperJack cheese
4 oz (1cp) shredded Mozzarella cheese
Heat oven to 425 degrees.
Lightly grease 15x10x1 inch baking pan.
Unroll dough on greased pan; Starting at center,
press out with hands.
Bake 7-10 minutes or until a light golden brown.
In medium bowl, combine chicken and dressing; set aside.
In small saucepan, combine all sauce ingredients.
Bring to a boil; reduce heat to medium and simmer 5 minutes, stirring
frequently.
Spread sauce on partially baked crust to within 1-inch of edges.
Drain chicken; discard marinade.
In large skillet over medium-high heat, cook and stir chicken for 3 minutes.
Add mushrooms, pepper and onion;
Cook and stir until vegetables or crisp-tender and chicken to boil in
3-qt pot.
Reduce heat, cover, and simmer 15 minutes, stirring
twice, until vegetables are almost tender. Whisk chicken stock
with flour until blended. Stir into stew and simmer, uncovered,
5-7 minutes, stirring occasionally, until gravy is slightly
thickened and vegetables are tender. This stew is also good
made with beef or pork.
APPLE-MOLASSES BREAD
1/2 cup Butter
1 cup Sugar
3 Eggs
2 cups Flour, all-purpose
1 t Baking powder
1/2 t Salt
1/2 t Cinnamon, ground
1/4 t Nutmeg, ground
1 cup Applesauce
1/4 cup Dark molasses
1 cup Raisins
1/2 cup Nuts, chopped
Preheat oven to 350 degrees
In a large bowl, cream butter
and sugar until light and fluffy. Add eggs, one at a time,
beating well after each addition.
Combine flour, baking powder, salt, cinnamon and nutmeg; set aside.
Combine applesauce and molasses.
Add dry ingredients alternately with applesauce mixture
to egg mixture.Fold in raisins and nuts.
Pour into a greased 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan.
Bake at 350 degrees for
1 hour, or until a toothpick inserted into the center comes out
clean.
Cool 10 minutes, remove from pan and continue cooling
on a wire rack.
Asian Pudding with Fruit
2 Tblspn water
1 envelope unflavored gelatin
1/2 cup sugar
1-1/4 cups cold water
3/4 cup evaporated milk
1 TBLSPN almond extract
1 (15 oz.) can mandarin orange segments (drained)
1 (15 oz.) can pineapple tidbits (drained)
In a small bowl, combine 2 TBLSPN water and gelatin;
let stand 1 minute to soften.
In a small saucepan, combine
sugar, 1-1/4 cups water, milk and softened gelatin; cook
and stir over medium-high heat until mixture boils.
Remove
from heat; stir in almond extract. Pour mixture into
ungreased 8-inch square baking dish. Refrigerate about 2
hours or until mixture is set.
To serve, cut pudding into
16 squares. Spoon orange segments and pineapple into 8
small bowls; top each with two pudding squares.
Makes 8
servings.
Tender Asparagus Spears with Garlic Mustard
1 lb asparagus spears, trimmed
1/4 cup butter or margarine
2 cup fresh mushrooms
2 tbsp country style dijon mustard
1/4 tsp pepper
pinch of salt
1/2 tsp minced fresh garlic
In skillet, place asparagus spears; add enough water to cover. Bring to a
full boil. Cook over medium heat until asparagus is crisply tender (5 to 7
minutes). Drain; return to skillet.
Add remaining ingredients, pushing
asparagus to side just until butter is melted. Cook over medium heat,
stirring occasionally, until heated through (5 to 7 minutes).
Black Bean Mexican Pizza
1 (10 oz) can Pillsbury All ready Pizza crust
Topping:
1 (15oz) can black beans, drained and rinsed
3tbl olive oil
2tbl chopped fresh cilantro or parsley
1tsp cumin
1tsp hot red pepper sauce
1/2tsp minced fresh garlic
4 oz(1cp) shredded Monterey Jack cheese
4 oz(1cp) shredded Cheddar cheese
1 (2-1/40z) can sliced ripe olives, drained
1/2cp diced red pepper
1/4cp sliced scallions
1/2cp dairy sour cream
1/4cp taco sauce (red or green, your choice)
1cp thick and chunky salsa
Heat oven to 425 degrees.
Lightly grease 13x9-inch pan; Unroll dough and place in greased pan.
Starting at center, push out with hands.
Bake for 7-10 minutes or until a light golden brown.
In food processor with metal blade, combine beans, oil, cilantro, cumin, hot
red pepper sauce and garlic; process until smooth, frequently scraping down
sides of bowl.
**Bean mixture can be mashed with fork or potato masher, but it will not be
as smooth (I like mine on the chunky side)**
Spread bean mixture over partially baked crust.
Sprinkle with cheeses, olives, bell pepper and onions.
Bake 7-12 mintues or until cheese is melted and crust is a deep golden brown.
In small bowl, combine sour cream and taco sauce; blend well.
Serve pizza with sour cream mixture and salsa.
Serves 6-8
SOFT PRETZELS
INGREDIENTS:
3 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 package active dry yeast
1 cup water
1 tablespoon margarine
1 tablespoon water
1 egg yolk; beaten
Coarse salt for topping
DIRECTIONS:
Mix 1 cup flour, sugar, salt and undissolved yeast. Heat
1 cup water and margarine to 120 to 130 degrees.
Gradually
add to dry ingredients; beat 2 minutes at medium speed of
mixer. Add 1/2 cup flour. Beat at high speed 2 minutes.
Stir in enough additional flour to make a soft dough. On
floured board, knead 5 minutes.
Set in greased bowl; turn
to grease top. Cover and let rise in warm, draft-free
place 40 minutes.
Divide dough into 12 equal pieces. Roll
each into a 20-inch rope. Shape into pretzels or other
shapes. Place on greased baking sheets. Cover; let rest
5 minutes.
Mix egg yolk and 1 tablespoon water; brush on
pretzels. Sprinkle with coarse salt.
Bake at 375 degrees
15 minutes or until done.
Cool on racks.
WALDORF SALAD
INGREDIENTS:
1/4 cup Mayonnaise
1/4 cup plain yogurt
2 teaspoons Sugar
2 teaspoons Lemon juice
2 Apples
2 large Celery stalks
1/2 cup chopped walnuts
Instructions
In small salad bowl, combine mayonnaise, yogurt and lemon
juice, to taste. Core apples, cut into bite size pieces, dice
celery. Add both to salad bowl, fold in nuts. Chill up to two
hours. Toss before serving.
* variations: bananas & pecans or in the summer peaches and
peanuts. You can also add 1 cup of shredded cooked chicken.
Yield: 4 Servings
Whipped cream can be used in place of yogurt!
Hobo Bread
1 1/2 cups raisins
2 teaspoons baking soda
1 cup boiling water
1 cup sugar
3 tablespoons butter, plus more for greasing
1 egg
1/4 teaspoon salt
2 cups flour
1/2 cup chopped walnuts or pecans
1. Place raisins in mixing bowl.
2. Sprinkle with baking soda.
3. Pour boiling water over raisins.
4. Let cool to room temperature, about 30 minutes.
5. Cream sugar and butter.
6. Beat in egg and salt.
7. Add to raisins.
8. Mix well.
9. Add flour to mixture.
10.Stir well.
11.Stir in walnuts.
12.Place rounds of greased wax paper in bottoms of 2 tall 1-pound coffee
cans that have been well greased.
13.Divide batter between cans.
14.Place cans in oven.
15.Bake at 350 degrees until toothpick inserted in bread comes out clean,
1 hour.
16.Remove from oven.
17.Let stand 5 minutes.
18.Run knife between bread and cans to loosen.
19.Turn bread out on rack to cool.
20.Cut into slices and serve.
Makes 2 Loaves
Sunshine Muffins
1 orange (navel are best)
1/2 cup orange juice
1 egg
1/4 cup oil
1 1/2 cup flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup dried cranberries
2 cup chopped nuts (optional but pecans are nice)
1. Cut up the whole, unpeeled orange into at least eight pieces.
2. Put it in a blender (remove the seeds if you're not using navel
oranges).
3. Add the orange juice, egg and oil.
4. Blend until smooth.
5. Pour the mixture into a mixing bowl.
6. Add the flour, sugar, baking powder, baking soda and salt.
7. Mix well.
8. Add the cranberries and nuts (if using).
9. Mix until mixed.
10.Pour the mixture into muffin tins.
11.Bake at 375 for 15 to 20 minutes.
Makes 16 medium muffins
Jello Cake Recipe
1 white cake mix (any brand)
1 small box of jello (I use strawberry)
1 small box of instant pudding (I use vanilla)
1 medium container of Cool Whip
1- 9 X 13 pan (greased slightly and floured)
1. Mix cake as directions say on box.
2. Bake.
3. After cake cools, poke several holes in top of it with a fork, doing
this to the whole cake.
4. Mix jello with only 1 cup hot water. (DO NOT Add the cold water).
5. Mix jello well.
6. Pour this on top of cake (evenly) it will soak down into cake
7. Mix pudding as directions say.
8. Spread this over top of jello.
9. Spread Cool Whip on top of pudding.
10.Refrigerate about 2-3 hours.
Coca-Cola Barbecue Sauce
1 cup Coca Cola
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
1/2 cup A-l Steak Sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1. Combine all the ingredients in a heavy, non-reactive saucepan.
2. Gradually bring to a boil over medium heat.
3. Reduce the heat slightly to obtain a gentle simmer.
4. Simmer the sauce until reduced by a quarter, 6 to 8 minutes.
5. Use right away or transfer to a large jar, cover, cool to room
temperature, and refrigerate.
Note: The sauce will keep for several months.
Makes 2 Cups
Outback Steakhouse Alice Springs Chicken
4 chicken breast 1/2" thick (may be frozen), skinless and boneless
honey mustard, recipe follows
6 pieces of bacon, sliced in half and fried crisp
1/2 tsp. McCormick Season All
1 cup sliced mushrooms (Canned or In Jar), drained
3 cups shredded Colby/Monterey Jack Cheese
parsley for garnish
1. Rub chicken breast with Seasonal All.
2. Set aside to marinated for 1 hour.
3. While the breast is marinating fry bacon crisp.
4. Drain.
5. Shred cheese.
6. Set aside.
7. Gather all other items together and make ready for the preparation.
8. Take chicken from marinate.
9. Saute on medium heat in pan with just enough oil to prevent sticking.
10.Cook on both sides until a slight golden color and cooked in the middle
but not dry.
11.Remove from pan.
12.Spread chicken breast with honey mustard.
13.Cover with a layer of mushrooms.
14. Cover mushrooms with three slices of bacon.
15.Sprinkle with shredded Colby/jack cheese, chicken should be covered
with shredded cheese.
16.Pop in heated oven at 350 degree's or a micro just until the cheese
melts.
17.Sprinkle with parsley.
18.Extra honey mustard may be served on the side.
Honey Mustard
1/2 cup prepared salad mustard
1/4 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1. Blend all together until completely until smooth and free from lumps.
Note: The corn syrup may be adjusted depended on how sharp the mustard might
be or to your taste.
Stilton-Stuffed Celery
The combination of English blue cheese and celery makes a great pick-up appetizer.
Serves 6-8
1 head Celery
6 ounces Cream cheese
2 ounces Stilton cheese
1/4 cup Walnuts, chopped
Trim off the leaves and ends of the celery. Cut into 3-inch pieces. Place in a bowl of ice water. Drain before stuffing. Place the cream cheese in a food processor. Run until lightly whipped. Add the Stilton and pulse until blended. Add the walnuts and pulse briefly. Fill the celery sticks with the mixture. Serve chilled.
Beef Stroganoff
1-1/2 pounds round steak
2 TBLSPNS shortening
1 or 2 onions, chopped
1 clove garlic, minced
1 cup mushrooms, sliced
1 can condensed tomato soup
1 cup sour cream
1/3 t worcestershire sauce
1/2 t salt
1/8 t pepper
8-10 drops tabasco sauce
flour
Cut meat in 3/4 inch cubes, dip in flour to coat
Brown in shortening
Add onion, garlic and mushrooms
Continue cooking for a few minutes
Combine remaining ingredients
Pour over meat
Cover amd simmer 1 hour or until tender
Serve over rice or wide noodles
Serves 6
Whole Wheat Bread
1 cup milk
1 package yeast
1 cup warm water
1-1/2 t sugar
1 TBLSPN salt
1 TBLSPN shortening
3 cups white flour
3 cups whole wheat flour
Scald milk and cool
Mix yeast in water
Comine yeast and water and milk
Add sugar, salt, shortening
Add both types of flour gradually
Knead on floured surface using some of the measured
white flour about 10 minutes
Put dough in greased large bowl toi raise double in size and
punch down.
Put in 2 greased loaf pans
Let rise again
Bake at 400 for 30 to 35 minutes
Broccoli and Rice Casserole
1 stick butter (melted)
1 medium onion (chopped)
1 large package frozen broccoli
1/2 cup Velveeta cheese (cut into chunks)
1 cup Rice
1 can mushroom soup
1/4 cup water
Preheat oven to 350 degrees.
In a medium saucepan, heat
together butter, onion and broccoli. Stir occasionally
until mixture is very warm.
In 13x9-inch greased baking
pan, combine broccoli mixture with remaining ingredients
and mix well.
Bake for 35 to 40 minutes or until top is
lightly browned.
Serves 4-5
Reuben Chicken
4 boneless skinless chicken breast halves
1/4 t salt
1/8 t pepper
1 can (8 oz.) sauerkraut (well drained)
4 thin corned beef slices
4 slices Swiss cheese
1 cup Thousand Island dressing
Preheat oven to 325 degrees.
Place chicken in a single layer
in greased baking pan. Sprinkle with salt and pepper. Press
excess liquid from sauerkraut; spoon over chicken. Arrange
corned beef and cheese slices over sauerkraut. Pour dressing
evenly over top. Cover pan with aluminum foil.
Bake 1 and 1/2
hours or until chicken is tender.
serves 4
Midwestern Hot Fudge Cake
1 cup all-purpose flour
3/4 cup sugar
6 TBLSPNS cocoa (divided)
2 t baking powder
1/4 t salt
1 t vanilla extract
1/2 cup milk
2 TBLSPN vegetable oil
1 cup packed brown sugar
1 and 3/4 cup hot water
Whipped cream or ice cream (optional)
Preheat oven to 350 degrees.
In a medium bowl, combine flour, sugar, 2 tablespoons
cocoa, baking powder and salt.
Stir in the milk, oil
and vanilla until smooth.
Spread in an ungreased 9-inch
square baking pan. Combine brown sugar and remaining
cocoa; sprinkle over batter. Pour hot water over all;
do not stir.
Bake for 35 to 40 minutes.
Serve warm. Top with whipped cream or ice cream if desired.
Round Steak Parmesan
1 1/2 pound round steak
1 egg (beaten)
1/2 cup bread crumbs
1/2 cup parmesan cheese
1/3 cup vegetable oil
1 medium onion (chopped)
1 t sugar
1/2 t salt
1/4 t pepper
1 6 oz. can tomato paste
2 cups water
1 1/2 pound mozzarella cheese (grated)
Preheat oven to 350 degrees.
Pound steak and cut into serving
pieces. Dip into egg; roll in mixture of bread crumbs and
parmesan cheese.
In large skillet, brown meat in vegetable oil.
Remove meat and place in baking dish; saute onion in skillet
drippings. Stir in sugar, salt, pepper, tomato paste and water;
boil for 5 minutes.
Pour 2/3 of the sauce over steak; cover
with mozzarella cheese. Cover with remaining sauce. Cover baking
dish with aluminum foil; bake for 1 hour or until meat is tender.
Easy Parmesan and Garlic Biscuits
4 TBLSPN butter (melted)
1/4 t. celery seed
1/4 t dill weed
1/4 t garlic powder
1/4 t instant minced onion flakes
Shredded Parmesan cheese
1 package refrigerator biscuits
Preheat oven to 425 degrees.
Pour melted butter into round
cake pan or pie pan. Add celery seed, dill weed, garlic
powder and onion flakes; mix well and distribute evenly on
bottom of pan.
Cut biscuits into quarters and arrange on
top of butter mixture; sprinkle with Parmesan cheese.
Bake
for 12 to 15 minutes.
Hominy Casserole
The cumin and canned chilies add a Southwestern taste
to this comforting dish. Canned chilies are packed
with a little liquid. Unless otherwise noted, use the
liquid along with the chilies in your recipes.
1 tablespoon vegetable oil
I medium onion, chopped
1 garlic clove, minced
1 cup (8 ounces) sour cream
3/4 cup shredded cheddar cheese, divided
1/4 cup milk
1 can (4 ounces) chopped green chilies
1/4 teaspoon ground cumin
3 cans (15 ounces each) golden hominy, drained
In a small skillet, heat oil. Saute onion and garlic
until tender. Place in a bowl; add sour cream, half
of the cheese, milk, chilies and cumin. Add hominy;
mix well.
Pour into a greased 2-qt. baking dish.
Bake, uncovered, at 350 for 30 minutes or until
heated through. Sprinkle with remaining cheese.
Serve immediately.
Yield: 8-10 servings.
7-up Pound Cake
Preheat oven to 300
Cream together:
2 sticks butter
1 stick margarine
3 cups sugar
Alternately add, in small amounts:
3 heaping cups of flour
1 t lemon extract
1 cup 7-up
Bake in a well greased and floured tube pan ( large size )
at 300 for 1 hour and 15 minutes or longer until done
Grilled Eggplant Salad
6-8 servings
1/4 cup soy sauce
2 TBLSPNS honey
1 TBLSPN sesame oil
1 TBLSPN grated fresh ginger
1/4 t crushed red pepper flakes
3 small eggplants, cut lengthwise into 8 long wedges
3 small heads romaine, cut lengthwise in half
3 plum tomatoes cut in half
Whisk together honey, soy sauce, sesame oil, ginger and red pepper
Light a grill and allow to heat to medium
Brush the sides of of the eggplant wedges with the marinade
and place on grill
Grill 5 minutes, brush the romaine and tomatoes with marinade
and place on grill
Baste the eggplant and turn and cook until all vegetables are fork
tender, about 10 more minutes
Chicken-Almond Salad
2 cups cut-up cooked chicken or turkey
1 cup chopped celery
1/2 cup slivered almonds
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 jar (2 ounces) sliced pimientos, drained.
Mix all ingredients; refrigerate until chilled, at least
1 and 1/2 hours.
This chicken salad has the best taste! Serve in a variety
of ways: in a puff, on a bed of lettuce or between 2
slices of bread.
Cabbage and Apples
1/4 cup butter
1/3 cup lemon juice
1/4 cup firmly packed light brown sugar
1/4 cup water
1/2 t caraway seeds
1/2 t salt
4 cups shredded red cabbage
2 medium apples (cored and chopped)
In a large saucepan, melt butter; stir in lemon juice,
brown sugar, water, caraway seeds and salt. Add cabbage
and apples; bring to a boil. Reduce heat; cover and
simmer for 25 to 30 minutes.
Makes 6 to 8 servings.
Fool Proof Pie Crust
4 cups flour (don't sift!)
1 TBLSPN sugar
2 t salt
1 3/4 cup shortening
1 TBLSPN vinegar
1 large egg
1/2 cup water
In large bowl, combine flour, sugar and salt; mix well with
a fork. Add shortening and mix with a fork until crumbly.
In measuring cup, beat together 1/2 cup water, vinegar, and egg.
Combine flour and liquid mixtures and stir with fork until
moistened.
Divide dough into 5 portions and shape each into
a flat patty for rolling. Wrap each and chill at least 1/2
hour. Remove from refrigerator and roll with rolling pin.
Extra portions can be frozen if so desired.
Popeye Pie (SERVES 6)
10 oz Fresh spinach;or 12 oz froz
2 Eggs; well beaten
1 cup 2% milk;
1/3 cup Celery; chopped
1/4 cup Onion; chopped
2 TBLSPNS Parmesan cheese; grated
1/2 t Salt;
1/2 t Nutmeg
Wash fresh spinach and discard stems. Steam in a covered saucepan
over low heat until the leaves are wilted. Drain in a colander or
sieve, press out liquid and chop spinach. (OR Thaw frozen chopped
spinach and press out liquid.)
Mix remaining ingredients together, then fold in spinach. Pour
mixture into a well greased 9 inch pie plate. Bake at 375 F for 45
minutes or until a knife inserted in the middle comes out clean. Cut
into 6 wedges and serve warm.
1/6 recipe - 71 calories, 1 protein choice, 1/2 fruit & vegetable
choice 5 grams carbohydrate, 6 grams protein, 3 grams fat
Jamaican cuisine will add flare to the boring everyday menu
at your house. The scent of this chicken cooking will make
your mouth water. Then you taste it and ... wow! Amazing!
Ingredients:
8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 cup orange juice
1/2 cup unbleached all-purpose flour
1/2 cup pineapple juice
1 cup canned, unsweetened pineapple chunks (reserve the liquid)
2 bananas, cut into chunks
1/2 cup chopped unsalted peanuts
2 tablespoons vegetable oil or more
1 bay leaf
salt and pepper to taste
Directions:
Heat the oil in a frying pan. Coat the chicken pieces with
the flour. Brown the chicken pieces on both sides over medium-
high heat, adding more oil if necessary. Salt and pepper the
chicken pieces to taste.
Cut the potatoes into quarters. Add the potatoes, the orange
and pineapple juices, and the bay leaf to the skillet. Bring
the mixture to a simmer and cook for 15 minutes, partially
covered, turning the chicken once. The potatoes should be
tender and the chicken pieces cooked through.
Remove the chicken and potatoes and keep them warm. Discard
the bay leaf.
The pan juices should be thick and syrupy. If not, cook over
high heat until they're reduced to a sauce consistency. Add
pineapple chunks and bananas. Heat through.
Pour the fruit mixture over the chicken. Sprinkle the peanuts
over the top. Enjoy!
Calavesa
Ingredients:
4 3/4"-1" thick pork chops, cubed
4 medium to large zucchinis, quartered and sliced
2 large ears of corn (white if in season)
1 medium Vidalia onion, diced
3 medium to large beefsteak tomatoes
4 cloves of garlic smashed (Mexican Red if available)
2-3 tbsp. of olive oil
cumin, salt and pepper to taste.
Directions:
Rub the pork with the cumin, salt & pepper.
Stir over high heat in a large skillet until browned on all sides
(2-3 minutes). Add diced onions, tomatoes and garlic. Stir until
tomatoes start to get soft (4-5 minutes). Turn heat to medium.
Cut and smash tomatoes with spatula. Add olive oil. Slice the
kernels off the ears of corn. Add into the mixture. Add zucchini.
Stir until zucchini starts to soften (about 5 minutes).
Turn to low heat, cover and let simmer until rice is done, adding
olive oil as necessary to keep somewhat juicy. Serve over rice.
(Recipe for rice is below.)
Rice:
2 cups long grain rice (Jasmine rice adds a great aromatic touch)
1 medium Vidalia onion, diced
4 cloves garlic smashed (Mexican Red if available)
1 large beefsteak tomato
4 cups water
olive oil to cover bottom of skillet
cumin, oregano (Mexican if available) to taste
salt & pepper to taste
Rice Directions:
In a 12" cast iron skillet heat olive oil on high until it just
starts to smoke. Add rice and stir until it begins to turn bright
white. Add tomato, cumin, oregano, salt and pepper. Stir until
rice just begins to toast.
Add onion and garlic. Stir until onion is clear. Add water. Turn to
low heat, cover and let simmer until all water is absorbed by rice.
Fluff the rice with a fork. Cut and smash the tomato with a spatula.
Stir into the rice and serve.
Ropa Vieja
(Cuban beef dish)
Ingredients:
2.5 lbs. flank steak
2 Tbsp. olive oil
3 mild chilies, chopped
1 carrot, peeled (optional)
1 big onion, diced
4 big tomatoes, chopped
1 onion, peeled
2 garlic cloves, minced
2 Tbsp. tomato paste
1 celery stalk (optional)
1 bell pepper, chopped
dash cayenne to taste
Directions:
Put the meat in a pot and cover with water. Add the carrot, the
peeled onion, and the celery stalk. Boil, then simmer 1-2 hours
(or until the meat is tender). Remove from heat and cool in the
liquid. Remove and shred the beef when cool. Reserve stock.
Heat the oil in a frying pan. Cook the diced onion, garlic,
and green pepper about 5 minutes. Add the chilies, tomatoes,
and tomato paste, plus 2 cups of the stock. Add cayenne. Cover
and simmer 20 minutes. Raise the heat and uncover until sauce
thickens a bit. Pour this sauce over shredded beef. Serve hot.
Ramen Noodle Salad
Ingredients:
2 pkg Ramen Noodles (any flavor)
1 16oz. pkg cabbage (cut for slaw)
6 to 8 carrots (shredded)
2 bunches of scallions (cleaned and sliced thin)
1 c. slivered almonds
1 c. sunflower seeds (seeds only)
The night before you plan to serve the salad, mix the
following dressing and refrigerate:
2 flavor packages from Ramen Noodles
3/4 c. salad oil
3/4 c. sugar
1/3 c. white vinegar
Directions:
The night before I plan to serve the salad, I mix the dressing
and refrigerate it. I also break up the noodles and put them in
a storage bag which makes it easier and faster to put the salad
together.
Clean and shred 6 to 8 carrots. Cut a head of cabbage into
quarters, remove the core and slice it very thin. (I use this
instead of buying a bag of slaw mix. It works just as well.)
Right before you plan to serve the salad at a luncheon or picnic,
put all ingredients into a large bowl, pour the dressing over the
top and toss until everything is moist.
Apple Pie Bars
Crust:
2 1/2 c. all-purpose flour
1 tsp. salt
1 c. shortening
1 egg, separated, yolk beaten with enough milk
to equal 2/3c. (Reserve the egg white.)
Filling:
1 c. crushed corn flake cereal
8 c. peeled, cored, sliced tart cooking apples
(I actually use more -- I like it with a lot of apples.)
1 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 reserved egg white
2 Tbsp. sugar
1/2 tsp. cinnamon
Glaze:
1 c. powdered sugar
1 to 2 Tbsp. milk
1/2 tsp. vanilla
Directions:
Pre-heat oven to 350 degrees.
In medium bowl combine flour and salt. Cut in the shortening
until crumbly. With a fork, stir in egg yolk and milk until
the mixture leaves the sides of bowl and forms a ball. Divide
in half.
On lightly floured surface roll half of dough into 15" x 10"
rectangle; place on bottom of ungreased 15" x 10" x 1" jelly
roll pan. Sprinkle with cereal. Layer apples over cereal.
In a small bowl, combine 1c. sugar, 1 1/2 tsp. cinnamon and
nutmeg. Sprinkle over the apples. Roll remaining half of dough
into 16" x 11" rectangle. Place over apples.
In a small bowl, beat egg white with fork until foamy. Brush
over the top crust. In a small bowl, stir together 2 Tbsp.
sugar and 1/2 tsp. cinnamon. Sprinkle over the crust.
Bake for 45 to 60 min. or until lightly browned. In a small
bowl, stir together all glaze ingredients. Drizzle over the
warm dessert. Cut into bars.
Yield: 3 dozen bars
Swedish Meatballs
Ingredients:
2 lbs. ground beef
1 onion, finely chopped
1/2 tsp. minced garlic
3 Tbsp. milk
1 egg
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
3/4 cup of Italian bread crumbs
1 tsp. steak sauce
2 cans cream of mushroom soup
4 beef bouillon cubes
1 package of egg noodles
2 cups water
Directions:
In a medium bowl, combine the ground beef, chopped onion, minced
garlic, milk, egg, bread crumbs, steak sauce, salt, pepper, and
garlic salt. Mix well (I use my hands -- clean of course).
Shape meat mixture into 1/2 inch balls. Brown until they are
cooked through. They will need to be turned often.
Put the meatballs in a crock pot.
In the pan that the meatballs were browned in, combine both cans
of cream of mushroom soup, 2 cups of water, and the beef bouillon.
Using a whisk, mix until all are combined and no lumps remain.
Heat to a simmer and then pour into the crock pot.
Cover and cook the meatballs on high for about three hours.
Then turn the crock pot down to low and cook for one more
hour.Stir occasionally.
Cook the egg noodles according to package directions. Serve the
Swedish meatballs and gravy over them.
Bourbon Chicken
Ingredients:
1 pound chicken breast, cut into bite-size pieces
4 oz. soy sauce
1/2 cup brown sugar
1/2 tsp. garlic powder
1 tsp. powdered ginger
2 Tbsp. dried minced onion
1/2 cup Jim Beam bourbon whiskey
2 Tbsp. white wine
Directions:
Mix all of the marinade ingredients and pour over the chicken
in a bowl. Cover and refrigerate for several hours or overnight
if possible.
Bake chicken in a 325 degree oven for one hour in a single
layer. Baste every ten minutes.
Place the chicken in a serving dish.
Scrape all pan juices with brown bits into a frying pan. Add
the two tablespoons of white wine. Stir while it is heating.
Pour over chicken.
Bread Pudding with Lemon Sauce
Ingredients:
1 loaf of stale Italian Bread, torn into bite-sized pieces
5 eggs, beaten
1/2 cup sugar
1/2 tsp. cinnamon
1/2 cup raisins (optional)
milk
Directions:
Soak the bread (in just enough milk to cover it) for an hour,
stirring every 15 minutes. Drain away most of the unabsorbed
milk. Fold in the remaining ingredients.
Place the mixture into a greased casserole dish and bake at
375 degrees for 1 1/2 hours.
Lemon Sauce:
1 lemon (rind only -- grated)
3/4 cup sugar
2 Tbsp. butter
1 egg, beaten
1/2 cup water
Cream together the butter and the sugar in a double boiler.
Add the egg and the lemon rind, stir frequently. Cook for
a few minutes while stirring. Add enough water to reach
desired consistency.
Pour the lemon sauce over the bread pudding just before
serving. This is best served warm.
New England Clam Chowder
Ingredients:
2 tablespoons butter or margarine
1/2 cup finely diced celery
1/4 cup thinly sliced leek (white part only)
1/4 cup minced onion
1/4 cup green pepper
3 Tablespoon flour
1 3/4 cups milk
1 cup whipping cream or half-and-half
1/2 cup finely diced potato
12 large hard-shelled clams (see note on prep)
OR two 7 oz. cans of minced clams, drained (save liquid)
1/2 teaspoon salt
1/8 teaspoon thyme
3 drops Tabasco (or your favorite hot sauce)
Pinch white pepper
1/2 teaspoon Worcestershire sauce
Finely chopped fresh parsley
Directions:
1. Melt butter over low heat in a heavy 3-quart saucepan.
Add celery, leeks, onion, and green pepper. Stirring
occasionally, cook 6 to 8 minutes, or until partially
tender.
2. Blend flour into the vegetable-butter mixture; heat
until bubbly. Gradually add milk and cream, stirring
constantly. Bring to a boil and simmer 25 to 35 minutes,
stirring frequently. Add minced clams and Worcestershire
sauce.
3. Stir in potato, reserved clam liquid, salt, thyme,
and Tabasco sauce.
4. Pour into soup tureen or individual soup bowls.
Garnish with parsley.
Note: To prepare fresh clams and broth, rinse clams thoroughly
under running, cold water. Place clams in sauce pan and add 3
cups water. Cook over medium heat until shells open completely.
Drain the clams, reserving 2 cups of broth for chowder. Remove
clams from shells. cut off the hard outside (combs) and chop
clams into small, fine pieces. Decrease milk in chowder to 1 cup.
Chicken Picatta
Ingredients:
4 ea. boneless/skinless chicken breasts
1 Tbsp. olive oil blend
all purpose flour
8 oz. chablis or other white wine
8 oz. chicken stock
2 Tbsp. lemon juice
2 Tbsp. lime juice
2 Tbsp. chicken base or bouillon (low salt)
Directions:
Heat wine, stock, juices, and chicken base over low heat
till blended.
In a saute pan, heat oil over medium heat. Lightly flour
chicken and saute in the heated pan till browned on both
sides. Place chicken on heated plate.
Add liquid mixture to saute pan and glaze over medium heat.
Pour over chicken breasts and garnish with lemon twist.
Fire and Ice Tomatoes
3/4 c. vinegar
1 1/2 t. celery seed
1 1/2 t. mustard seed
1/2 t. sugar
1/8 t. (scant) red pepper
1/8 t. black pepper
2 t. salt or 1 t. salt and 1 t. garlic salt
1/4 c. cold water
Combine all these ingredients in a sauce pan, and bring to a
boil, for 1 minute. While hot, pour over 6 large firm tomatoes,
that have been peeled and quartered, 1 large green pepper, and
1 medium onion, sliced. Marinate several hours, then add 2 sliced
cucumbers when served.
A trick to peeling the tomatoes is dropping the tomato in a pan
of boiling water for about 5 - 10 seconds.... when you bring it
out the skin will peel off very nicely.
Of course you'd use tongs for that...
Pepperoni Minestrone Soup
This recipe was given to me several years ago by a co-worker.
It's easy to prepare and especially delicious on a chilly fall
evening. This recipe serves 6-8 people.
Ingredients:
7 cups beef broth
2 cups coarsely chopped cabbage
1 can Italian stewed tomatoes
1 medium onion, sliced
1 carrot, sliced
1 Tbsp. dried Italian seasoning
1 pkg. frozen Italian green beans
1 large zucchini, sliced
1/2 cup bow-tie pasta
1 pkg. pepperoni slices
1 can kidney beans, drained
garlic salt & pepper to taste
grated parmesan cheese
Directions:
Combine the first 7 ingredients. Bring to boil. Reduce
heat and simmer 20 minutes.
Add green beans, zucchini and pasta. Simmer 15 minutes.
Stir in pepperoni & kidney beans. Heat through.
Season with salt & pepper. Sprinkle grated cheese over
the bowls of soup just before serving.
Swiss Chicken
Swiss chicken is an easy dish to prepare. It takes only
a few minutes to prepare it and it bakes in about thirty
minutes. Served with some fresh vegetables and homemade
bread, what more could you ask for?
Ingredients:
4 boneless chicken breast halves
1 package of deli ham
8 slices of Swiss cheese
2 cans of cream of chicken soup
1 cup of white cooking wine
2 cups of seasoned bread crumbs
1/2 stick of butter (melted)
Directions:
In a large saucepan, bring to a boil the two cans of soup
along with the cup of wine.
In the meantime, line up the chicken breasts in a glass
cooking dish. Top with the ham and Swiss cheese.
When the soup has been brought to boiling, remove from heat
and pour over the chicken, ham and cheese.
Coat the top with bread crumbs (use more or less to your
liking) and drizzle with melted butter.
Bake in a pre-heated oven at 425 degrees for 30 minutes or
until the chicken is done.
Marbled Cheesecake
Ingredients:
2 cups finely crushed Oreo cookies
3 tablespoons butter or margarine melted.
3 (8 oz) of softened cream cheese
1 14 oz can Eagle Brand Sweetened Condensed milk
3 eggs
2 teaspoons vanilla extract
2 (1ounce) squares of unsweetened chocolate, melted
Directions:
Preheat oven to 300F. Combine cookie crumbs & butter. Press
firmly onto the bottom of a 9"x13" foil lined pan.
With a mixer, beat cream cheese until fluffy. Gradually beat
in milk until smooth. Add eggs and vanilla. Mix well. Pour
half of the batter evenly over the crust.
Stir melted chocolate into remaining batter. Spoon over vanilla
batter. With a knife or metal spatula, gently swirl chocolate
batter throughout to get a marbled effect.
Bake 45 or 50 minutes or until set. Cool. Chill for at least
1 hour. Use foil to lift out of pan and cut into bars.
Egg and Bacon Pie
Ingredients:
8 to 10 saos* (crushed into small pieces)
1 grated carrot
1 grated zucchini
1 grated onion
3 rinds of bacon (diced)
1 cup of chicken
1 cup of grated cheese + 1/2 cup for top (optional)
1 1/2 cups of milk
4 eggs
salt and pepper
1 teaspoon minced garlic (optional)
2 sliced tomatoes (optional)
Directions:
Mix all ingredients (except tomato and cheese for the topping)
together in a bowl until well combined. Pour mixture into a
greased pie dish (it should be liquidy).
Place sliced tomato on top and sprinkle with cheese. Bake in a
425 degree oven for approximately 45 minutes. It is done when
a knife inserted into the middle comes out clean.
Serve with a fresh tossed salad.
* Saos are an unsweetened dry cracker biscuit. They are about
6 cm square. Anything similar will work.
Sweet and Sour Meatballs
This is a great dish to serve as an hors'doeuveres or as a main
dish for dinner. It's very easy to increase (or decrease) this
recipe depending on how many you are planning to serve. Also
play around with this recipe and add other ingredients
such as water chestnuts and mushrooms. Be creative!
Ingredients:
1 1/2 lb. lean ground beef
1 cup soft bread crumbs
3/4 cup onion, finely chopped
1 can (20 ounce) pineapple chunks, drained (keep the syrup)
1/4 cup water
1/3 cup lemon juice
1 egg
1 large green pepper, seeded and cut into bite-size pieces
3 Tbsp. firmly packed brown sugar
2 Tbsp. soy sauce
2 Tbsp. cornstarch
5 tsp. (or 5 cubes) beef flavored instant bouillon
1 tsp. ground ginger
Hot cooked rice (enough for 6 people)
Directions:
In a small saucepan, dissolve 2 tsp. of bouillon in the water
over low heat. Next, in a large bowl, combine the beef, bread
crumbs, onion and egg. Mix well. Shape into meatballs. Then,
in a large skillet, brown the meatballs until cooked through.
Drain the fat off the meatballs.
In a large saucepan over medium heat, combine 1/4 cup of the
pineapple syrup, lemon juice, sugar, soy sauce, remaining
bouillon and ginger. After mixing well, add in the meatballs.
Cover and simmer for 20 to 25 minutes.
Combine the remaining pineapple syrup with the cornstarch. Stir
into the meatball mixture. Cook and stir until thickened. Add
pineapple and green peppers. Heat through. Serve over a bed of
hot rice.
Mardi Gras Potato Soup
It's called Mardi Gras potato soup because the purple onion, green
parsley and celery, and yellow cheddar gives you the Mardi Gras
colors of purple, green and gold. Adding the hot sauce and eating
it with warm French bread makes it distinctively Louisianan.
Ingredients:
4 pounds red potatoes, peeled and cut into quarters
4 ribs of celery, cut into small pieces
1 medium purple onion, diced
5 strips of bacon
1/4 cup chopped parsley
1/2 teaspoon minced garlic
1 pint half-and-half
1 teaspoon course ground black pepper
1 teaspoon salt
4 quarts water
Directions:
Start by frying the bacon in a 2-gallon stockpot on medium high.
When bacon is about half cooked add in onions, parsley, garlic
and celery. Tear bacon into pieces. Cook until onions and celery
are soft.
Add 4 quarts water to bacon and vegetables. Bring to a boil and
add potatoes. Cook for 40 minutes, covered, and stir occasionally.
After 40 minutes, spoon about 1/2 of the potatoes with liquid
into blender. Turn blender on puree and run until all potatoes
are blended into the liquid. Add pureed potatoes back into the
pot along with salt, pepper, and half-and-half. Cook for an
additional 20 minutes, covered, and stir frequently.
Serve garnished with grated cheddar cheese and with warm French
bread. Season to taste with a good Louisiana style hot sauce if
desired.
Potjiekos
This South African stew is traditionally cooked outside in a cast-iron pot. Try it on your next camping trip.
Serves 4-6
1/4 pound Bacon, cut into 3/4 inch squares
2 Tablespoons Olive oil
3/4 cup Flour
3 pounds Beef stew meat
2 Carrots, peeled and cut into 1/2 inch chunks
2 Onions, large diced
1 Tablespoon Garlic, minced
1 cup Tomato sauce
1 cup Red wine
1 Bay leaf
1/2 pound Mushrooms
1/2 cup Cream
Salt and pepper to tasteThis South African stew is traditionally cooked outside in a cast-iron pot. Try it on your next camping trip.
Rosemary-Parmesan Potatoes Au Gratin
Serve this side dish with roast pork or lamb.
Serves 4
2 Tablespoons Butter
3 pounds Potatoes, peeled and cut into 1/8 inch thick slices
2 cups Half and half (half milk, half cream)
1 teaspoon Rosemary
1/2 teaspoon Garlic, minced
2/3 cup Parmesan cheese, grated
Salt and pepper to taste
Pre-heat the oven to 375. Lightly oil a medium casserole dish. Set aside. Add the butter, half and half, and potatoes in a heavy pan. Slowly bring to a boil. Remove from the heat. Stir in the rosemary and garlic. Spoon into the casserole. Top with the cheese. Cover and bake for 45 minutes. Remove the cover and bake 15 minutes longer, or until the top is lightly browned.
Corn Fritters
Ingredients:
2 cups corn kernels
1 egg, beaten
2 egg whites
2 Tbsp. onion, minced
2 Tbsp. flour
1 Tbsp. milk
2 tsp. sugar
1 tsp. oil
1 tsp. butter
1/4 tsp. salt
1/4 tsp. baking soda
1/8 tsp. pepper
Directions:
Whisk togeher the beaten egg, flour, sugar, salt, baking powder
and pepper until combined. Stir in milk, corn, and onion.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold in corn mixture just enough to combine.
Heat butter and oil on a griddle over medium heat. Drop corn
mixture onto griddle with a ladle. Cook the fritters on each
side for 3 minutes.
Latke
Serve these potato cakes with applesauce or sour cream.
Serves 3-4
2 pounds Potatoes
1 medium Onion
2 Eggs
2 teaspoons Parsley, chopped
1/4 cup Cracker meal
1/2 teaspoon Salt
1/8 teaspoon Pepper
Oil for frying
Grate the potatoes and onion. Place in a colander and allow to drain for 10 minutes. Place the potato mix, eggs, meal, parsley, salt, and pepper in a mixing bowl. Heat 1/8-inch of oil in a heavy skillet. Spoon in two ounces of the batter for each cake. Press down lightly with a spatula. Brown on both sides, turning once. Drain on paper towels. Serve warm.
Zucchini Bread
Combine:
2 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups grated zucchini
3 tsp. vanilla
Sift & Add:
3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
3 tsp. cinnamon
pinch of salt
1 cup chopped nuts (optional)
Pour batter into 3 greased loaf pans. Bake in a 325 degree
oven for 1 hour.
Sangria
Enjoy this refreshing Spanish-style wine punch with meals (like paella) or as a cocktail. Enjoy this refreshing Spanish-style wine punch with meals (like paella) or as a cocktail.
Serves 5-6
750 milliliter Red dry wine
2 Tablespoons Brandy
1/2 cup Orange juice
1 Lemon, thinly sliced
1 Orange, thinly sliced
1 cup Soda water (optional)
Mix all ingredients (except soda water, if used) and allow to rest 15 minutes. Serve lightly chilled. (Mix with the soda water, if used, when serving.)
Mississippi Mud Dessert
Ingredients:
26 Oreo cookies, finely crushed (I use a rolling pin)
1/3 cup melted butter or margarine
2 small boxes of vanilla pudding (any flavor is okay)
2 1/2 cups of milk
8 oz. container of Cool Whip
Directions:
Mix the Oreo cookies and the melted butter. Spread over the
bottom of a 9x13 inch pan. Place in the freezer for 20 minutes.
In the meantime, blend the pudding with the milk. Fold in the
Cool Whip. Spread over the cookie crust and freeze for at least
another 20 minutes.
Spiced Apple Rings
Serve these as a garnish with roast pork.
Serves 4
4 medium Apples, firm
2 cups Water
3/4 cup Sugar
2 teaspoons Cinnamon
Bring the water, sugar, and cinnamon slowly to a boil. Reduce the heat and simmer five minutes. Peel the apples and cut them into rings 1/4 inch thick. Add to the sugar mixture and simmer until soft (15-25 minutes). Allow to cool. Cover and refrigerate for up to 3 weeks.
Milk Chocolate Malt Brownies
Ingredients:
1 package (11.5 ounces) milk chocolate chips
1/2 cup margarine or butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups all-purpose flour
1/2 cup instant malted milk
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls, coarsely chopped
Directions:
Preheat oven to 350 degrees.
Grease rectangular pan, 13 x 9 x 2 inches.
Heat milk chocolate and margarine in 3-quart saucepan over
low heat, stirring frequently, until melted. Remove from heat.
Cool slightly. Beat in sugar, vanilla and eggs. Stir in all
remaining ingredients, except malted milk balls. Spread batter
in pan. Sprinkle with malted milk balls. Bake for 30 to 35
minutes or until toothpick inserted in center comes out clean.
Cool completely.
Baked Acorn Squash
Serves 4
2 Acorn squash
2 Tablespoons Butter
2 Tablespoons Brown sugar
1 teaspoon Cinnamon
1/2 teaspoon Ginger
Pre-heat the oven to 350. Split the squash and remove any seeds. Place the squash in a deep casserole dish (cut side up). Trim the bottom to enable it to stand up. Put 1/2 Tablespoon of butter in each center. Sprinkle on the sugar, cinnamon, and ginger. Add about 1/2 inch of water to the casserole. Bake for one hour or until the squash is soft.
Caldio
(Spicy Mexican Recipe)
Ingredients:
2 lbs. round steak or cubed roast
1 Tbsp. oil
1 large onion, chopped
2 cloves garlic, minced
2 lbs. fresh long green chile peppers, chopped
(or eight 4.5oz cans chopped long green chiles)
3 to 5 jalapenos, roasted, peeled and chopped
1 bunch fresh cilantro
cumin to taste
1 large pinch oregano
1 pound potatoes, peeled and cubed
1 large can stewed tomatoes
water
Directions:
Brown meat in oil. When meat begins to brown, add onion and
garlic. When the meat is fully browned and the onion and
garlic has reduced, add the chile peppers and jalapenos.
Add enough water to fully cover contents of pan. Add cilantro,
cumin and oregano. Simmer for 30 minutes to an hour. Add potatoes.
When the potatoes are almost done, add the tomatoes. Continue
cooking until potatoes are completely cooked through.
Serve with Mexican French bread or cornbread. I actually make
burritos with fresh flour tortillas.
Ham and Swiss Meatloaf
Ingredients:
2 lb. ground beef
8 slices of cooked ham
8 slices of Swiss cheese (or any other variety of your choice)
1 small can of sliced mushrooms (approx. 6 ounces)
1 egg
1/4 cup bread crumbs
1/3 cup milk
1/2 cup onion, chopped
1/4 cup grated parmesan cheese
3 Tbsp. worchestire sauce
3 Tbsp. ketchup
1 tsp. each of oregano, celery salt, and paprika
Directions:
In a large bowl mix the ground beef, egg, bread crumbs, milk,
onion, parmesan cheese, worchestire sauce, ketchup and spices.
Set aside 1 cup of the meat mixture. Spread the remaining meat
mixture on a large, rectangular baking sheet (or on a piece of
wax paper). Be sure to spread the meat out evenly so that it is
flat and covers the entire surface of the baking sheet. Layer
half of the cheese on top of the meat mixture. Then make a layer
with half of the ham. Next, place a thin layer of mushrooms on
top of the ham. Finally, make one more layer with the remaining
cheese and one with the remaining ham.
Next, gently lift up one of the longer sides of the flattened
meat mixture and slowly roll it over until you form a loaf.
(The ham, cheese and mushrooms should end up in the center of
the loaf.) Use the reserved meat mixture to seal the edge and
cover the ends of the meatloaf. (That way it looks like a plain
old meatloaf on the outside, but when you cut in you find and
pocket of goodies inside.)
Bake at 375 degrees for 50-60 minutes.
Benedictine
This recipe was made popular at Benedict's Restaurant in Louisville, Kentucky earlier in the century.
Serves 3-4
1 large Cucumber, peeled and seeds removed
8 ounces Cream cheese, room temperature
1 Tablespoon Onion, grated
1/4 teaspoon Salt
2 Tablespoons Mayonnaise
Dash of Green food coloring (optional)
Dice the cucumber. Place all ingredients in a food processor and pulse until smooth. Serve as is on sandwiches or canapes. Or thin with a little sour cream and use as a vegetable dip.
Chicken Salad
Serves 3-4
1 whole Chicken (2 1/2-3 pounds)
1/4 cup Celery, small dice
1/2 teaspoon White pepper
1/2 teaspoon Celery salt
1/2 teaspoon Salt
Mayonnaise
Place the chicken in a large pot. Cover with water, bring to a boil, reduce the heat and simmer until tender (about 1 hour). Remove the chicken (save the stock for other recipes). Allow to cool. Remove the meat (discarding bones and skin) and dice it. In a large bowl, toss the chicken, celery, and seasonings. Add mayonnaise a little at a time until the desired texture is achieved. Serve chilled on sandwiches or as an entree salad.
Garlic Scalloped Potatoes
Ingredients:
8 to 10 large new potatoes, sliced thin
24 to 32 oz heavy whipping cream
8 to 16 oz half-and-half
3 to 6 cloves minced garlic, according to taste
1 to 2 tsp salt
1 to 2 tsp pepper
melted butter
DIRECTIONS:
Preheat oven to 350 degrees.
Place sliced potatoes in large, heavy saucepan sprayed with
non-stick cooking spray. Pour cream and half-and-half over
potatoes, adding more if necessary (potatoes should be nearly
covered). Add garlic and seasonings.
Over moderate heat, cook potatoes uncovered for 20 minutes or
until mixture starts to thicken. Stir occasionally to prevent
potatoes from sticking to bottom of pan.
Pour hot potatoes into large, generously buttered baking dish.
Drizzle butter over the top (I use a lot!). Bake for approximately
45 minutes or until potatoes are tender and lightly browned.
Let stand 10 minutes before serving.
Cream Of Chicken And Wild Mushroom Soup
Serve this soup with French bread for a satisfying lunch.
Serves 4-6
2 Tablespoons Butter
2 Shallots, minced
4 ounces Mushrooms (shittake, portabella, or porcini), chopped
1 Tablespoon Flour
4 cups Milk
4 cups Chicken broth
1 pound Chicken, cooked, diced
2 Tablespoons Parsley, chopped
1/2 teaspoon Thyme
1/8 teaspoon Sage
1/2 teaspoon Rosemary
Heat the butter in a heavy soup pot. Add the shallots and mushrooms and cook until soft. Add the flour and cook three minutes. Add the milk and broth. Slowly bring to just a boil, stirring frequently. Reduce the heat. Add the rest of the ingredients. Simmer for 35 minutes. Serve warm.
Peppermint Fudge Pie
Ingredients:
1 Keebler ready-made pie crust (chocolate flavored)
1 pkg (6oz) semisweet chocolate chips
2 cups miniature marshmallows
1/4 cup milk or cream
2 tablespoons chocolate-mint liqueur
3 cups whipped cream, divided
2 tablespoons crushed peppermint candies or candy canes
Directions:
Combine chocolate chips, marshmallows and milk in a saucepan.
Cook over medium heat, stirring constantly, until smooth. Stir
in liqueur. Cool at room temperature.
Fold 1-1/2 cups whipped cream into the cooled mixture.
Spoon into pie shell.
Fold crushed candies into remaining 1-1/2 cups whipped cream.
Spread over chocolate layer. Cover and freeze until firm
(about 3 hours).
Remove pie from freezer and slice. Let stand 3 to 5 minutes
before serving. Store leftovers in freezer.
Makes 8 servings
Pie may be made and frozen several weeks in advance.
Mediterranean Stew
(Great with fresh bread from a bread machine)
1 lb of poultry sausage, mild (regular sausage is fine except it is all
fat!)
1 cup of chopped onion
1 jar of roasted red peppers in water (no oil)
2 cans of cannenelli beans
1 TBS of parsley flakes
1 can of lowfat chicken broth
Empty contents of roasted red peppers into frying pan, juice included, trim
down the peppers if too large. Slowly cook them over medium heat. Add the
chopped onions and cook until transparent.
As peppers and onions cook, in separate pan, add the chicken broth, and one
can of beans drained. The other can of beans should be mashed down to help
the stew take on a thick consistency. Simply take a fork and after draining
the beans, mash them against the side of the can and add to the broth/bean
mixture. Stir well.
Add the peppers and onions once done and simmer on very low heat. Add the
crumbled sausage to the frying pan and cook. (I squeeze the sausage out of
the skin if in link form). Once cooked through, add to the broth/bean
mixture and stir well. Add the parsley and simmer for about 30 minutes to
let the flavors mingle.
Serve with fresh bread and salad for a wonderful, nutritious meal that is
low in fat.
Great for a chilly day and different than just the same-old,
same-old.
Calico Beans
(Makes huge batch)
1 lb of lean ground round, cooked and drained
1 lb of bacon, crispy
1 cup of chopped onions, cooked
1 cup of brown sugar
3/4 cup of ketchup
2 tsp of vinegar
2 large cans of campbells pork and beans (28 oz)
1 can of butter beans
1 can of red kidney beans
1 can of lima beans
Mix all the beans together after draining them. Add the brown sugar,
ketchup and vinegar. Once ground round is cooked, add to mixture, same with
bacon and onions. Salt and pepper to taste. Simmer on stove in large pan
for 45 minutes stirring occasionally.
Variations: Some folks use barbeque beans to add a different flavor. Some
folks use more or less brown sugar or ketchup, whatever your taste is. the
vinegar gives it a unique taste, but if you go overboard with it, it will
mess with the taste...so be careful.
This is a great dish to pass at football get-togethers! And is fattening
and all that good stuff....
Easy, Healthy Pizza
2 small Boboli Pizza shells
Pizza sauce
Broccoli
Cauliflower
Onions
Tomatoes
Garlic
Mozzerella cheese
Parmesan cheese
Oregano
On baking stone or oven pan, set the pizza shells and spoon pizza sauce on.
Sprinkle with parmesan cheese. Chop up your choice of vegtables for
topping. My favorites are above, but could include anything. Spread over
the top evenly, sprinkle with a bit of parmesan cheese and oregano if you
would like. Finish off with mozzerella.
Bake in 400` oven for 15 minutes
or until the cheese has melted.
YUMMY. Low fat, full of nutritious
veggies, very filling and so fast and easy.
For all you singles out there,
I use the small pizza shells and make 2 so i can have dinner that night and
another!
Because I don't use a whole jar of pizza sauce, i just put the jar
in the freezer until the next time.
Delicious Cornbread
(Serves 6 to 8)
Pre-heat the oven to 400-F degrees.
Ingredients:
1 cup Cornmeal
1 cup All-purpose Flour
1/2 cup Granulated Sugar OR
1/4 cup Honey
1 cup Buttermilk
1/2 tsp. Salt
4 Tbs. Butter OR
3/4 cup Vegetable Oil
Blend together the cornmeal, flour, sugar or honey,
buttermilk, and salt in a large mixing bowl.
Either melt the butter in a heavy skillet or pour the oil
into the same type of skillet and heat. Pour batter into
the skillet, and bake in the preheated oven for about 30
to 40 minutes, until golden.
Remove from the oven and
slice to serve warm with nearly any meal.
Kielbasa Skillet Dinner
(Serves 4 to 6)
Ingredients:
4 to 6 medium Russet or Red Potatoes, sliced
4-5 large Carrots, peeled and thinly sliced
2 to 4 bunches of Broccoli, rinsed and cut into bite-size pieces
1 large Onion, quartered
About 5 Plum or Romano Tomatoes, halved
1 Kielbasa Ring Sausage
Put a small amount of grease in a large cast iron skillet,
or heavily spray the bottom with cooking oil; then warm
it over medium-high heat.
Brown the sliced potatoes, making sure to turn as you
cook for about 10 minutes.
When the potatoes are
browned and partially cooked, add the carrots, broccoli,
and onion to the skillet. Add a bit of water if the
vegetables seem to require a bit of steam to continue
cooking.
Toss the mixture occasionally to turn, and cook
to a desired degree of doneness.
Add the tomatoes and let them warm through.
Add the
Kielbasa and cover the skillet to warm the meat through,
usually about 10 minutes.
Serve warm from the skillet.
Apple/Cranberry Cobbler
5 C apples, peeled & sliced 3/4 C flour 1 & 1/4 C sugar 2 Tbs. sugar
1 C cranberries 1 tsp. calumet baking powder
3 tbs. minute tapioca 1/8 tsp. salt
1/2 tsp. cinnamon 1/4 C {1/2 stick} butter or margarine
1 C water 3 tbs. milk
2 tbs. butter or margarine
Heat oven to 375
Mix apples, 1 & 1/4 C sugar, cranberries, tapioca, cinnamon and water in a large sauce pan. Let stand 5 mnts. Stirring constantly cook over medium heat until mixture comes to a full boil. Pour into 2 qt baking dish, dot with 2-tbs. butter.
Mix flour, 2 tbs. sugar, baking powder and salt in a large bowl. Cut in
1/4-C of butter until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop dough by TBspoonfuls on to HOT mixture. Bake 30 minutes or until topping is golden brown.
Serve warm with whipped cream or ice cream.
Eclair Cake
1 16 oz box of graham crackers
2 small boxes of instant vanilla pudding
1 8 oz container Cool Whip
1 can chocolate icing
3 C milk
Pudding mixture:
Mix 2 boxes of pudding with 3 cups of milk, fold in cool whip
Place single layer of crackers in a 9x13 pan
Put 1/2 of pudding mixture on top of crackers
Place single layer of crackers on top of pudding mixture
Put remaining mixture on top of graham crackers
Place final layer of crackers on top
Icing
Kathy's puffy sugar cookies
1 c oleo NO BUTTER
2 C sugar
3 eggs
1 Tb vanilla
cream all these
add 1 C buttermilk
1 tsp baking soda
2 tsp baking powder
1 tsp salt
4 C unsifted flour
(bake @425 15 minutes)
spray pan with baker's joy
Always be sure to keep a slice of bread in the cookie container, to keep the cookies soft!
Touchdown Peanut Butter marbled Brownies
Preheat oven to 350. Grease 13x9x2 baking pan.
Peanut Butter filling:
2 [3 OZ] Cream cheese, softened
1/2 C Reese's peanut butter
1/4 C sugar
1 egg
2 TBSP Milk
Beat ingredients until smooth and creamy.
Brownie filling:
2 Sticks butter or margarine
2 C sugar
2 Tsp vanilla
3 eggs
3/4 C cocoa
1 1/4 C flour
1/2 Tsp baking powder
1/4 Tsp salt
1 C chocolate chips
Melt butter. Stir in sugar and vanilla. Add eggs, one at a time, beat well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips, remove 1 C batter. Pour remaining batter into prepared pan.
Spread Peanut butter filling over top. Drop reserved chocolate batter by teaspoonfuls over filling.
Using knife, gently swirl through top layers for marbled effect.
Bake 35-40 minutes or until wooden pick [inserted in center] comes out almost clean. Cool completely in pan on wire rack. Cut into bars.
Libby's Famous Pumpkin Pie
The ultimate, deliciously easy pumpkin pie
1 unbaked 9-inch deep dish pie shell (4-cup volume); refrigerated, frozen or homemade
2 eggs
1 can (16 ounces) Libby's Solid Pack Pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (12 fluid ounces) undiluted Carnation Evaporated Milk
Prepare pie shell. Preheat oven to 425 degrees F. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie shell.*
Bake for 15 minutes at 425 degrees F. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
* If using metal or foil pan, bake on preheated heavy-duty baking sheet.
Makes one 9-inch deep dish pie
For 2 shallow pies, substitute two 9-inch pie shells (2-cup volume). Bake in preheated 425 degree F. oven for 15 minutes.
Reduce temperature to 350 degrees F; bake for 20 to 30 minutes or until pie tests done.
For lower fat/calorie pie, substitute Carnation Evaporated Lowfat Milk.
Ginger Pumpkin Pie
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust
2 cups pumpkin puree
1 cup heavy cream
1/2 cup milk
4 eggs
3/4 to 1 cup granulated sugar, according to taste
1 1/2 teaspoons ground ginger
1/4 teaspoon ground coriander seed
1/2 cup finely chopped crystallized ginger
Maple Pumpkin Pie 1
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust
1 1/2 cups pumpkin puree
1/2 cup maple syrup
1 cup heavy cream
1/2 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon cinnamon
Pastry Maple Leaves for decoration
The maple in this recipe is very subtle; the seasoning, and heavy custard, pretty much overpowers it.
If you want a more distinctly maple flavor, use one of the following two. You may also find that this is not sweet enough; to sweeten it more, incorporate up to 1/2 cup sugar with the eggs. All in all, this is pretty close to traditional pumpkin pie flavor, with a hint of maple.
Maple Pumpkin Pie 2
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust
1 3/4 cups pumpkin puree
1/4 cup maple syrup
3/4 cup maple sugar
1 cup heavy cream
1/2 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon cinnamon
Pastry Maple Leaves
for decoration
The maple flavor in this much richer than that of the previous recipe. We use a combination of maple syrup and maple sugar to provide give us the maple intensity we want; maple syrup alone is more delicate, and maple sugar has a heavy richness (like brown sugar), which we don't want to overpower other flavors.
You can vary the proportions of maple syrup and maple sugar, remembering that when increasing the syrup, decrease the amount of pumpkin, and the amount of maple sugar, by the same amounts.
Maple Pumpkin Pie 3
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust
1 3/4 cups pumpkin puree
1/2 cup maple syrup
1/4 cup maple sugar
1/4 cup sugar
1/2 cup heavy cream
1 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander seed
1/4 teaspoon cinnamon
Pastry Maple Leaves
for decoration
This variation lightens up the previous version just a bit; we still use some cream, and keep all the eggs. That quarter-cup of plain sugar is optional; with it, this pie will be pretty sweet; without it, it will still be sweeter than the first Maple Pumpkin Pie recipe given above. Our test panel prefers this variation.
TORTE RECIPE
It has to be tasted to be
believed!
Pumpkin Pie
4 eggs, slightly beaten
3 c. pumpkin
1 1/2 c. sugar
1 t. salt
2 t. cinnamon
1 t. ginger
1/2 t. cloves
2 1/3 c. evaporated milk
OR
2 1/3 c. sweet milk + 1 T. flour
Mix in given order. Pour in baked pastry shell. Bake at 425 15 min. Reduce to
350 & bake 45 min. or until knife comes clean when inserted.
Pumpkin Torte
Crust:
24 Graham crackers (crushed)
1/2 c sugar
1/2 c butter
Mix above ingredients & press in 9 x 13 pan
Layer #1
2 eggs, beaten
3/4 c sugar
8 oz. cream cheese
Mix above ingredients & pour over crust. Bake 20 min at 350.
Pumpkin Layer
Mix:
2 c. pumpkin
3 egg yolks
1/2 t. salt
1/2 c. milk
1/2 c sugar
1 t. cinnamon
Cook until mixture thickens & add:
1 envelpoe plain gelatin dissloved in 1/4 c. cold water. Cool.
3 egg whites
1/4 c. sugar
Beat until soft peaks form & fold into pumpkin mixture. Pour over cooling,
baked crust. Top with Cool Whip
Pumpkin Pie
1 can pumpkin (16 oz)
2/3 c sugar (add 2 Tbsp more sugar if you have a sweet tooth)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
3/4 ctn eggbeaters
2/3 c evaporated milk
1/2 c milk
9" pie crust
Preheat oven to 375.
In a mixing bowl, combine sugar and spices. Add pumpkin and eggbeater. Gradually stir in evaporated milk and regular milk. Mix well.
Pour filling into the pie crust. Cover edge of crust with foil.
Bake at 375 for 25 mins.
Remove foil and bake approx 20-25 mins more (until knife tip inserted into center comes out clean)
Let cool on a wire rack.
cover with foil and chill to store.
HOLLY'S PUMPKIN PIE
Combine 2 well beaten eggs, 2/3 c. of brown sugar,
1tbsp. pumkin pie spice, 1 and 1/2 c. mashed cooked
pumkin, 1 and 1/2 c. light cream, 1/2 tsp. salt.
Pour into a 9 in. pie shell, Bake in 425 degree F
oven on a cookie sheet for 15 min., reduce heat to
350 degrees, and bake for 20 min. longer
Or there is a recipe on the back of a can of pumpkin pie filling!
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