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Recipes Page 16
LUAU BURGERS3/4 pound ground pork -- lean 1/4
pound ground beef 8-1/4 ounces crushed pineapple -- well drained, liquid
reserved 1/4 cup chopped green bell pepper 2 teaspoons soy sauce 1/8 teaspoon
ground black pepper 4 hamburger buns -- splitIn a large bowl, combine pork, ground
beef, pineapple, green pepper, soy sauce, and black pepper; mix well. Shape
into 4 patties. Broil or grill until done, basting with reserved pineapple
liquid; turn once. Serve warm in hamburger buns. Yield: 4 servings.Per serving: 474 Calories (kcal);
28g Total Fat; (53% calories from fat); 23g Protein; 32g Carbohydrate;
85mg Cholesterol; 480mg Sodium; 2g Fiber Food Exchanges: 1 1/2 Grain(Starch);
2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates=============Candy Bar CheesecakeCrust: 1 1/2 c. chocolate graham
cracker crumbs 6 T. butter, melted 2 T. sugarFilling: 4 pkgs. (8 ounces, each)
cream cheese, softened 1 c. firmly packed brown sugar 3 eggs 1 t. vanilla
extract 2 (2.07 ounces each) Snicker bars, chopped 2 T. caramel ice-cream
toppingPreheat oven to 350°. Wrap aluminum
foil under and around outside of a 9-inch springform pan. For crust, combine
cracker crumbs, melted butter, and sugar in a medium bowl; stir until well
blended. Press into bottom and halfway up sides of prepared pan. Bake 5
minutes. Cool completely. Preheat oven to 350°. For filling, beat cream
cheese in a large bowl until fluffy. Gradually beat in brown sugar. Add
eggs, one at a time, beating well after each addition. Stir in vanilla.
Pour batter over crust. Bake one hour or until filling is set. Sprinkle
with chopped Snickers. Bake 7 minutes or until candy softens. Cool on wire
rack. Remove sides of pan. Drizzle with caramel topping. Store in an airtight
container in refrigerator. Yield: 10 to 12 servings =========== Simple Strawberry Cake1 cup minature marshmallows 1 box
yellow cake mix (that uses oil & 3 eggs) 1 cup milk 2 10oz pkg frozen
strawerberrys (thawed) 1-3oz box strawerberry jelloThaw berries & mix in jello.
Set aside.Spray a 13x9" pan. Place marshmallows in pan first, mix
up cake mix using oil, 3 eggs and 1 cup milk. Pour over marshmallows. Carefully
top with strawberry mixture. Bake 350 for 45-50 min. or until cake tester
inserted in center comes out clean.
=====Chicken Taco FillingThis very popular recipe is all over the Internet with good reason. It is simple (three ingredients), easy (5 minutes of your time), delicious and versatile. Use this flavorful meat in soft tacos, hard tacos, nachos, burritos, salads, or almost anywhere.1 packet taco seasoning (or 4 Tablespoons bulk taco seasoning) 1 cup chicken broth 1 pound boneless skinless chicken breastsDissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-sized pieces. Use in soft tacos, hard tacos, burritos, nachos, etc. To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.
=====Manwich Spaghetti1 lb. ground beef, browned 1 Can Manwich, original flavor 1 slice American Cheese per person Vermicelli Noodles, cooked and drained Garlic SaltOptional: (These should be cooked with the beef while browning)Onion Green pepperAdd 1 can Manwich to cooked ground beef, use about 1/2 can of water to rinse out Manwich can and add to sauce mix. Cover and simmer about 15 minutes. Take lid off and cook down if too soupy.To serve, put noodles on plate, top with slice of American Cheese, then sauce. This melts the cheese and is an outstanding, delicious new supper!
Ham and Cheese Chowder2 cups peeled cubed baking potato 1/2 cup water 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup butter 4 tablespoons flour 3 cups milk 1 16-oz. can cream style corn 2 cups of medium cheddar cheese 2 cups of cooked ham 1/4 teaspoon pepperCombine 2 cups cubed potato and 1/2 cup of water in medium saucepan and bring to a boil. Cover, reduce heat and simmer about 15 minutes or until tender. Drain, reserving liquid. Set potatoes aside.Cook 1/2 cup onions and 1/2 celery, with 1/4 cup butter, in a large suacepan over medium heat. Stir often until tender. Reduce heat to low. Add 4 tablespoons of flour, stirring until blended. Cook 1 minute, stirring constantly. Gradually add the reserved potato water (if any) and the 3 cups of milk; cook until mixture is thickened and bubbly.Add cooked potatoes, 1 can of creamed corn, 2 cups cheddar cheese and 2 cup of ham. Cook until cheese has melted stirring constantly. Season with the 1/4 teaspoon of pepper.Serve immediately.
======SOFT & CHEWY OATMEAL COOKIES1 cup (2 sticks) butter or margarine (do not use spread) 1 cup brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp. vanilla flavoring 1 7/8 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 3 cups old-fashioned oats 1 cup chopped pecans (if desired)Preheat the oven to 350 F. Cream together the butter and sugars. Beat in the eggs and vanilla. Add the flour, soda and salt, mix in. Stir in the oats and pecans. Drop by rounded tablespoons onto ungreased cooky sheets. Bake @ 350 F. for approximately 11 minutes until the edges are beginning to turn golden. Remove from oven and let stand 1 minute. Remove to cool on a wire rack. Yield: about 5 dozen.
=======EASY CHICKEN & RICE1 cup long-cooking Rice 1/2 cup chopped Onion 2 cloves Garlic, crushed 1 rib Celery, chopped 1/2 cup diced Bell Pepper 2 cups water 2 Chicken Bullion Cubes (or 2 teaspoons instant) 6 pieces of Chicken (breasts, thighs, & legs) Seasoned SaltCombine Rice, Onion, Garlic, Bell Pepper, and Salt & Pepper in a 3 quart microwaveable or oven-proof casserole dish (with a cover). Dissolve bullion in water and pour over rice. Season chicken with seasoned salt and arrange over rice. Cover and microwave on high 30 minutes, or bake at 350 degrees for 1 hour, removing the cover for th last 15 minutes to brown the chicken. Serves 4 - 6. (If you're really in a hurry you can replace the vegetables with onion powder, garlic powder, celery salt, and frozen diced bell peppers.)
===Dump CakeDO Not Mix the ingredients - just dump them in a 9 x 13 pan in the order given.1 Can Cherry Pie Filling (or Peach is nice) 1 - 19 oz can of Crushed Pineapple undrained 1 Box of white cake mix 1 cup of shredded coconut 1 cup of melted margarine (or butter) 1/2 cup of chopped nuts (peanuts, almonds, pecans, walnuts) OptionalDump, then bake at 400 for 50 min to an hour, when nice and bubbly and brown. This is HOT (I mean really really HOT) when it comes out of the oven! Let cool and serve with either cream or ice cream, it is very rich and sweet.
=========Orange French Toast4 slices of white or wheat bread, cut into triangles 3-4 Tablespoons butter or margarine 3 large eggs 1/4 cup orange juice salt and pepper to tasteCombine eggs, orange juice, salt and pepper in bowl. Use whisk or fork to beat together. Heat 1 Tbsp. butter or margarine in large skillet. Dip both sides of bread in egg mixture and cook in skillet. I put 4 triangles in the skillet at a time. The crusts go to the inside for a better fit. After browning on one side, flip over to brown on other side. You may need to allow skillet to cool a little in between sets of toast. Can serve with syrup but is good and sweet without it.
======BAKED BEANS ala BABE 1 or 2 jars of Great Northern Beans Enough brown sugar so you can't smell the beans A shot of syrup Bacon - as much as you feel like cutting up Mix all together, and plop in the micro using the cook and stand method of cook 15 minutes, let stand 15 minutes until done. Orrrrr plop in a 350º oven for an hour - or until done.
PORK CHOPS ITALIAN1/4 cup chopped fresh parsley 1
teaspoon dried oregano 1 teaspoon fennel seed 1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper 4 boneless pork top loin chopsHeat oven to 350 degrees F. In a
small bowl, combine parsley, oregano, fennel, garlic salt, and pepper;
mix well. Coat pork chops with parsley mixture; place in ungreased 8-inch
square baking dish. Bake at 350 degrees F. for 30 to 40 minutes or until
pork chops are no longer pink in center. Yield: 4 servings.Per serving: 136 Calories (kcal);
5g Total Fat; (34% calories from fat); 21g Protein; 1g Carbohydrate; 51mg
Cholesterol; 301mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 3
Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
========STEAK NEAPOLITAN1 teaspoon olive oil 2 tablespoons lemon juice 16 ounces beef tenderloin -- cut into 4 steaks 1 cup finely chopped onion 1 cup dry Marsala wine 2 tablespoons chopped fresh parsleyIn large skillet, heat olive oil over medium-high heat until hot. Add lemon juice and steaks; cook about 5 minutes on each side or until of desired doneness. Remove steaks from skillet; cover to keep warm. Stir onion and wine into juice mixture in skillet; cook and stir 4 minutes or until wine is reduced to about 1/2 cup. To serve, spoon onion mixture over steaks; sprinkle with parsley. Yield: 4 servings.Per serving: 389 Calories (kcal); 27g Total Fat; (70% calories from fat); 21g Protein; 5g Carbohydrate; 81mg Cholesterol; 60mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
=======BEER-SIMMERED CABBAGE ROLLS1 head cabbage -- (12 leaves) 5 quarts boiling water 1 pound lean ground beef 1 cup cooked rice 1/4 cup chopped onion 1/2 cup finely chopped celery 2 eggs -- well beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 8 ounces (canned) tomato sauce 1/4 cup cider vinegar 1/2 cup firmly packed brown sugar 2 cups beer (or condensed beef broth)Core cabbage and carefully remove large outer leaves; wash leaves. Place in a large bowl; pour boiling water over leaves to cover. Let stand 5 minutes or until leaves are flexible. In large bowl, combine ground beef, rice, onion, celery, eggs, salt, and pepper. Mix well. Drain leaves. Divide meat mixture evenly to make 12 balls, using about 1/4 cup meat mixture for each ball. Place 1 ball on each leaf. Wrap leaf tightly around meat enclosing it and fastening ends with toothpicks. In large skillet, combine tomato sauce, vinegar, brown sugar, and 1-1/2 cups beer; mix well. Place rolls in skillet. Cover; simmer slowly about 1 hour, adding more beer as needed. Yield: 6 servings.Per serving: 384 Calories (kcal); 17g Total Fat; (42% calories from fat); 17g Protein; 35g Carbohydrate; 119mg Cholesterol; 702mg Sodium; 1g Fiber Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates
====SQUASH CROQUETTES3 pounds yellow squash -- sliced 3 eggs -- beaten 2 cups cornbread -- crumbs 2 tablespoons finely chopped onion 3 tablespoons butter or margarine -- melted 1 cup crackers -- crumbs Vegetable oilCook squash, covered, in a small amount of boiling salted water 10 to 15 minutes or until tender. Drain well and mash. Combine squash and next 4 ingredients; mix well. Shape mixture into 12 croquettes; roll in cracker crumbs. Fry in deep hot oil (375 degrees F.) for 3 to 5 minutes or until golden brown. Drain on paper towels. Yield: 12 servings.Per serving: 254 Calories (kcal); 9g Total Fat; (32% calories from fat); 7g Protein; 36g Carbohydrate; 70mg Cholesterol; 562mg Sodium; 3g Fiber Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
======CHICKEN DINNER WITH NOODLESI'm always on the lookout for different ways to fix chicken (we seem to eat chicken 3x more than any other meat!), and this one is easy and DELICIOUS. Serve with noodles Alfredo and a green salad...MMMMMMM!1-10oz. pkg frozen chopped spinach 1 egg, beaten ¼ cup grated parmesan cheese, divided 1 cup Italian style bread crumbs 4 skinless, boneless chicken breasts salt/pepper 3T melted butterCook spinach according to package directions; drain well, allow to cool. Combine spinach, egg, & 1T of parmesan cheese; set aside. Combine bread crumbs and remaining Parmesan in shallow pan; set aside. Salt & pepper chicken, brush with melted butter; roll each in bread crumb mixture, covering completely. Place in greased baking dish (I usually put tin foil in a shallow pan, then spray the foil with Pam). Divide the spinach mixture between the breasts, spreading to cover the entire top of the breast. Sprinkle with remaining bread crumb mixture and drizzel with melted butter. (I sprinkle some more Parmesan on top too, but that's cuz I love Parmesan!) Bake @ 350°F for approx. 40 min's.
===Moussaka2 Tblsp butter 1 onion finely chopped 1 (or more) garlic cloves, crushed 675 gms (1 1/2 lbs.) ground lamb (for vegetarians substitute 5 handfuls of TVP a soy mince substitute) 2 cups of crushed tomatoes 1 Tbsp salt 1/2 tsp oregano 1/2 tsp thyme 1 tsp paprika 1 tsp basil 1/2 tsp pepper 1/2 tsp cinnamon 1 Tbsp corn flour 3 Tbsp red wine 2 Eggplants 565 gms (1 1/4 lbs.) each 1/2 cup melted butter 1 cup grated Cheddar cheeseMornay Sauce 2 Tblsp butter 2 Tbsp flour 1/2 cup chicken or vegetable stock 1/2 cup of heavy cream 1/4 tsp salt 1/4 tsp pepper 1/4 cup grated Parmesan cheeseMornay Sauce Melt butter in a saucepan, add flour and stir into a paste. Add the stock, cream and seasonings. Simmer and stir until thickened. Add cheese and simmer for 2 more minutes.Moussaka Melt the butter in a deep pan. Add onion and garlic and saute until tender. Add lamb and brown (for vegetarians omit lamb and add the TVP after the tomatoes) Add tomatoes 1 1/2 tsp salt and seasonings. Reduce heat and simmer for 30 mins. Mix corn flour with the wine and add to tomato mixture. Simmer until thickened. Slice eggplants into rounds 1/2 in thick. Brush with butter and sprinkle with remaining salt. Broil in oven for 4 mins. To assemble, layer in a greased casserole dish. 1 layer of eggplant, 1 layer of meat sauce, sprinkle with cheese. Repeat. Top with Mornay Sauce.Bake at 180C (350F) for 35 mins. Serve.===========DIP24 oz of sour cream Block of cream cheese Package of Knorr Leek Soup/Dip Mix----(only Knorr soup mix will work) Small Shrimp as many as you like.Blend until smooth first three. Several shakes of salt and pepper as you like. Garlic salt as you like. Several shakes of seasoned pepper. Blend again. Fold in ShrimpLet stand a few hours in refrigerator
Frannies Easy BBQ Asparagus2 Bunches Asparagus 1 stick margarine
(Country Crock) 1/4 cup water 2 tablespoons chopped garlic (from jar) seasoning
salt to taste Place asparagus in oven proof dish, flatten butter cube over
top, add remaining ingredients, cover with foil, and toss on grill till
desired doneness. It's that easy!!! ALSO you can substitute Broccoli (my
b/f favorite), or yellow squash.. The results are EXCELLENT!!!!
======YUMMY FOR THE TUMMY SALAD2 3-oz packages peach or apricot gelatin mix 1 15 oz. can crushed pineapple (DO NOT DRAIN) 8 oz. whipped topping 2 cups buttermilkCombine dry gelatin mix and crushed pineapple in a pot; bring just to a boil, stirring to make certain sugar is dissolved. Set aside to cool. DO NOT LET MIXTURE SET. In medium mixing bowl or the container you are going to chill/serve from, mix the whipped topping and buttermilk with a wire whisk. Add cooled gelatin/pineapple mixture and mix thoroughly with a wire whisk. Refrigerate to completely set. It can also be put in the freezer. !
=======GARLIC POTATO/LEEK SOUPHeat 3 T olive oil in pot Add: 2 bunches of leeks 3 med. red onions 3 potatoes, cubed 5 heads of garlic 2 T thyme 6 cups chicken stock Simmer for 30 minutesStir in: 1 cup heavy cream 1/4 cup chopped parsley 1/4 cup chopped chives add salt and pepper to taste
======Chicken Barbecue Sauce with Citrus1/2 cup barbecue sauce (I use Kraft chargrill) 1/4 cup orange juice 2 TBSP fresh lemon juice (bottled just doesn't taste the same) 2 TBSP brown sugar 1/4 to 1/2 tsp. liquid smoke (or to taste) 1/4 to 1/2 tsp. soy sauce (or to taste) Tabasco Sauce to taste (don't omit - even if you only use a few drops)In small nonreactive sauce pan mix all ingredients and slowly bring to a boil stirring often. Reduce heat and simmer gently for 5 to 10 minutes. Grill chicken as usual. Baste with sauce during the last 15 minutes of cooking. Baste chicken over low heat to prevent sauce from burning. Boil extra sauce (or make extra) and serve with chicken for dipping.
Real Chicken ala KingThe recent pretender recipe in RDJ prompted me to send in the real thing: · 500g "Prime" (i.e.: no water added) boneless/skinless chicken breast, cubed (fairly small) · 500g fresh white mushrooms, quartered, eigthed, or slivered depending on size. · 1 can of condensed cream of mushroom soup · 1 Tbs. canola oil · use the soup can to measure out an equal volume of 10% cream: NOTE: add an additional can of regular milk and you've just made a hearty winter soup · 1 or 2 large pieces of dry toasted bread per serving (I use a large Italian loaf) depending on appetite: NOTE: young children often prefer to be served in a bowl armed with a Chinese spoon in one hand and a chunk of French stick for push'n & dip'n in the other · Worcestershire sauce, to taste, added when served (some prefer HP sauce) BASIC RECIPE: 1. In a large, pre-heated, pot; cook the chicken cubes in about 1 Tbs. of canola oil until the pink is gone. 2. Add the soup and the cream and slowly bring to a boil, stirring frequently 3. Add the mushrooms, cover, and simmer over low heat until the mushrooms are heated through (time is not critical). Stir thoroughly now and then. If you're making soup, add the 'can' of milk along with the mushrooms. 4. Serve over unbuttered toast and douse liberally with Worcestershire sauce. NOTE: children probably won't want the Worcestershire, and many people like a little HP or HP Fruity on this dish. We feed 4, each with 2 pieces of toast, with this; but, it really depends on appetite. Left-overs (not the toast) can be refrigerated, or even frozen, and makes a good thermos lunch. Reduce it a bit for a crepe filler. Add extra milk to make soup. To make more, add additional chicken and/or mushrooms (adjust cream/milk to get the consistency you like), think about a second can of condensed soup at close to the double volume point.
======Margarita Pie1 14 oz. can condensed milk 1/3 cup lime juice 2 oz. tequila 1 oz. triple sec 1-2 drops green food coloring 8 oz. tub Cool-Whip 1 graham cracker pie crustCombine condensed milk, lime juice, tequila and triple sec.Fold whipped cream into condensed milk mixture. Sparingly add green food coloring.Pour into pie crust and freeze solid overnight in a covered pan.
====PIZZA PEPPERS6 large green peppers 1/3 pound bulk sausage -- Italian 16 ounces whole tomatoes -- undrained and chopped 1-1/3 cups water 2/3 cup rice -- regular, uncooked 1 teaspoon dried oregano 1/2 teaspoon Italian seasoning 3/4 cup shredded Mozzarella cheeseCut off tops of green peppers; remove seeds. Cook peppers 5 minutes in boiling salted water to cover; drain peppers and set aside. Cook sausage until browned, stirring to crumble; drain. Combine sausage and next 5 ingredients; cover and cook over medium heat 20 minutes or until rice is done. Fill green peppers with meat mixture; place in a shallow baking dish. Bake at 350 degrees F. for 15 minutes. Sprinkle with cheese and bake 5 minutes. Yield: 6 servings.Per serving: 285 Calories (kcal); 14g Total Fat; (44% calories from fat); 10g Protein; 31g Carbohydrate; 30mg Cholesterol; 239mg Sodium; 4g Fiber Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
==APPLE FRITTERS3 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup sugar 1 large egg 1 cup milk 1/4 cup butter or margarine -- melted 2 teaspoons grated orange peel 1/4 cup fresh orange juice 2 cups cooking apples -- peeled and diced 1 teaspoon vanilla extract Vegetable oil Sifted powdered sugarCombine first 4 ingredients; make a well in center of mixture. Combine egg, milk, and butter, stirring well; stir in orange peel and next 3 ingredients. Add to flour mixture, stirring mixture just until dry ingredients are moistened. Pour oil to a depth of 2 inches into a large Dutch oven; heat to 350 degrees F. Drop batter by rounded tablespoonfuls into hot oil; fry fritters in batches 1-1/2 minutes on each side or until golden. Drain fritters well on paper towels and cool slightly. Sprinkle with powdered sugar. Yield: about 3 dozen (about 12 servings).Per serving: 214 Calories (kcal); 5g Total Fat; (22% calories from fat); 5g Protein; 37g Carbohydrate; 31mg Cholesterol; 225mg Sodium; 1g Fiber Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
======DILLED MACARONI-CHICKEN SALAD8 ounces elbow macaroni -- uncooked 1 cup cooked and chopped chicken breast 1/2 cup evaporated skimmed milk 3 tablespoons white wine vinegar 2 tablespoons chopped green onions 1 tablespoon vegetable oil 1 tablespoon chopped pimientos 2 teaspoons sugar 1 teaspoon dried dill weed 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon ground black pepperCook macaroni according to package directions, omitting salt and fat. Drain; rinse in cold water, and drain again. Combine macaroni and chicken in a large bowl; set aside. Combine milk and remaining ingredients in a small jar; cover tightly and shake vigorously. Pour over macaroni mixture; toss gently. Cover; chill 2 hours. Yield: 5 servings.Per serving: 287 Calories (kcal); 7g Total Fat; (22% calories from fat); 16g Protein; 39g Carbohydrate; 25mg Cholesterol; 271mg Sodium; 1g Fiber Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
=====STRAWBERRY BBQ SAUCE3-1/2 cups sugar 1-1/4 pounds strawberries -- capped and sliced 6 tablespoons balsamic vinegar 6 tablespoons water 2 teaspoons cracked black pepper 3/4 cup ketchup 4 tablespoons Dijon mustard 1 teaspoon hot sauce -- or more to tasteMix sugar, strawberries, vinegar, water, and black pepper in a saucepan. Bring to a boil over medium heat. Continue to cook at a slow boil for about 45 minutes or until thick. Remove from heat. Add ketchup, mustard, and hot sauce; mix really well. Yield 3 to 4 cups (about 20 servings).(adapted from Virginia Wesleyan dining hall chefs Marc Rabinowitz and Daniel Murphy)Per serving: 156 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 40g Carbohydrate; 0mg Cholesterol; 151mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 21/2 Other Carbohydrates
=====DIJON BACON CHEESEBURGERS1 cup shredded Cheddar cheese 5 tablespoons Dijon mustard -- divided 2 teaspoons dried onion 1 teaspoon prepared horseradish 1 pound lean ground beef 4 sandwich rolls -- split and toasted 1 cup shredded lettuce 4 slices tomato 4 slices bacon -- cooked and halvedIn small bowl, combine cheese, 3 tablespoons mustard, onion, and horseradish; set aside. In medium bowl, combine beef and remaining mustard; shape mixture into 4 patties. Grill burgers over medium heat for 5 minutes each side or until desired doneness; top with cheese mixture and cook until cheese melts, about 2 minutes. Top each roll bottom with 1/4 cup lettuce, 1 tomato slice, burger, 2 bacon pieces, and roll top. Yield: 4 servings.Per serving: 580 Calories (kcal); 39g Total Fat; (61% calories from fat); 34g Protein; 23g Carbohydrate; 120mg Cholesterol; 753mg Sodium; 1g Fiber Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
===Easy Meatballs1 1/2 pound Ground meat (not cheap stuff) 1 can Campbell's Onion Soup (do not dilute) 3/4 cup crushed corn flakesMix together well in bowl. Form into 12 meatballs and bake in muffin pan, ungreased, for 20 minutes at 400 degrees. Remove from oven and scoop out and put in bowl. These are also excellent with spaghetti sauce. If you need to keep them warm, use another can of Onion soup heated and poured over the meatballs. Kids like these because they cannot see peppers or onions or etc. They are also good with gravy.==============CHOCOLATE NUT ZUCCHINI CAKE 3 Cups All Purpose Flour 1-1/2 Tsp. Baking Powder 1 Tsp. Baking Soda 1 Tsp. Salt 4 Eggs 3 Cups Granulated Sugar 3 Squares Chocolate (Melted & Cooled)(3 ounces) 1-1/2 Cups Salad Oil 3 Cups Grated Zucchini 1 Cup Walnuts (Finely Chopped) Bake: 350º for 1 hour & 15 minutes · Grease and flour 10" tube pan. · Sift together first 4 ingredients and set aside. · Beat eggs until thick. · Gradually add sugar, 1/4 cup at a time. · Add oil and melted chocolate to the egg mixture. · Gradually blend in dry ingredients. · After your dry ingredients are well blended, add the zucchini and nuts and use wooden spoon till well blended. Note: This is a very thick mixture, so if you decide to use a hand mixer instead of blending zucchini and nuts by wooden spoon, please be careful not to burn your mixer out.
======Shepherd's PieI LB ground beef ( which we call hamburger)Frozen or fresh peas, carrots or whatever veggies you have on hand and like. If using fresh veggies precook them until they are barely tender..1 large onion cut & coarsely chopped if you wish. (I just put it in chunks as we love onions at my place.)2 pkgs oxo beef powder or 1 tin beef or consomme soupsalt, pepper and garlic to taste..I use garlic powder as I rarely have garlic cloves around..mashed potatoes..first boil about 4 large potatoes..cook until done..drain, mash & set aside..( because of the gravy you will not need to put anything into the potatoes when you mash them or you will get potato soup)in the meantime brown the hamburger; drain off all the fat; add the onions, about 1 c water or soup and a bit of water, spices. cook for awhile to blend the flavours; thicken if necessary..put in the bottom of a casserole dish or a corningware dish..4 quart size..It would be wise to spray with oil first..I prefer a casserole dish as it spreads the potatoes out more but if you like thick potatoes use a smaller dish..add the veggies and the beef powder..taste and adjust with the spices you like; add the mashed potatoes on top and you can either put dollops of butter on the top of the potatoes or add grated cheese..I especially love the taco-nacho blend we get here as it's a bit spicy and gives a real great taste to the pie..bake in 350° oven until top is golden brown....you can double this recipe according to family size..
The Best Spaghetti and Cheese on
Earth David M. RaleyBear in mind that with recipes in
general and this one in particular it is important to mix the ingredients
in the order called for. Cooking is just chemistry and some things act
as catalysts or inhibitors. Also like chemistry it is better to use the
exact materials the first time you build and save the experiments for the
future. You need: A stove with an oven A large baking dish. Pyrex preferred
A large stewer A small stewer A glass or metal mixing bowl a colander a
measuring cup various cutlery and containers A tablespoon of SALT in two
quarts water 1/2 pound of Mueller's thin SPAGHETTI 1/4 cup (1/2 stick)
of BUTTER 1/2 pound (12 slices) of sliced American CHEESE 1 teaspoon of
SALT 1/8 teaspoon of PEPPER 3 EGGS 3 cups of MILKSet the oven to 350 degrees. Put
the water on to boil. Put the BUTTER in the large baking dish and put in
oven to melt. When the water comes to a heavy boil, add the SPAGHETTI slowly
while stiring and reduce heat enough to keep it from boiling over. You
will have to adjust the heat several times. Let boil for about three times
as long as the SPAGHETTI package says. Check on the BUTTER from time to
time; take it out of the oven when about 2/3 of it has melted and stir
it all together. Heat the MILK until it smokes but do not boil; take off
the fire and let cool slightly. Peel the plastic off the CHEESE slices.Beat the EGGS in a cup. Mix in the
teaspoon of SALT and the PEPPER.Drain the SPAGHETTI and put it in
the mixing bowl. Pour most of the melted BUTTER in with it and stir until
the SPAGHETTI picks up nearly all the BUTTER.Put about a third of the buttered
SPAGHETTI into the baking dish and spread it out in a thin layer. Cover
the layer with slices of CHEESE. Put on another layer of SPAGHETTI. Cover
the layer with slices of CHEESE. Spread the rest of the SPAGHETTI on top of the CHEESE.Stir the EGGS into the MILK and
pour the mixture over the SPAGHETTI and CHEESE. Put in the oven for 50
minutes. It is normal for the corners to be almost burned when done.Let cool for half an hour before
cutting into squares. This Spaghetti and Cheese is good hot or cold and
is also good reheated. To reheat in the microwave: cover with a paper towel
and give it three 30 second jolts with five minutes between times.
CHEESE PUFFS1 (1 pound) loaf of unsliced sandwich bread 2 (3 ounce) packages cream cheese 1 (8 ounce) package sharp Cheddar cheese 1 cup margarine (I use butter) 4 egg whites, stiffly beatenTrim crust from all sides of bread; discard crust. Cut bread into 1-inch cubes, and set aside.Combine cheese and margarine in the top of a double boiler; cook over boiling water, stirring constantly, until cheese is melted and mixture is smooth. Remove from heat.Fold a small amount of the hot cheese mixture into the egg whites; fold this into remaining cheese mixture.Use a fork to dip each bread cube into the cheese mixture, coating the bread on all sides. Place bread cubes 1 inch apart on a lightly greased baking sheet; cover and refrigerate overnight.Remove from refrigerator, uncover and bake at 400° for 10 to 12 minutes or until golden brown. Serve immediately.Yield: about 8 dozen.NOTES: Cheese-coated bread cubes may be frozen instead of refrigerated and may be kept up to 2 months. Freeze coated bread cubes on covered tray until firm; remove from tray and place in plastic freezer bags. To bake, remove from freezer, spread on baking sheets and bake, while still frozen, at 400° for 12 to 15 minutes or until golden brown.I don't cut the crust off my bread. Sometimes I mix red pepper in with the cheese mixture to add a little spice.
=Judy's Chicken Whatever!!4 to 6 chicken breast halves 1 small onion, sliced thinly in rings 1 med. green pepper, cut in rngs 1 small can chopped mushrooms, (4 oz) undrained 1/4 cup water 1/2 to 1 tea. curry powder (We love curry so I use more.) 1/2 tea. garlic powder Salt and pepper to taste, I like lots of pepper!! 1 can Cream of chicken soup, undiluted Baby carrots Cauliflower flowerettesPut chicken breasts in bottom of crockpot. Top with onion rings, green pepper rings and undrained mushrooms. Put about 14 cup of water in now. Sprinkle with curry and garlic powder. Salt and pepper to taste. Add undiluted can of cream of chicken soup. Cook this on high about 4 hours, add as many carrots and cauliflower flowerettes as you can push down into broth. Cook until vegetables are complete cooked, about an hour. TASTY!! We had this over thin noodles. Would be good also over rice.
=====Mexican Mac & Cheese1 lb. wagon wheel or other "substantial" pasta, cooked al dente 2 cans Nacho Cheddar Soup 1-2 cans diced green chilies, undrained (we like it spicy and use 2) 1 lb. hamburger, browned and well-drained (I dump in a colander & rinse with hot water) 1 large or 2 medium onions, sliced into 1" wedges and cooked until transparent in 1 Tbs. of hamburger grease.Spray a large casserole dish with cooking spray. Mix all ingredients in the casserole dish, adding milk to thin soup as necessary. Cook, covered, for 45-60 minutes (shallow casseroles need less time). I serve with a tossed salad & broccoli.Serves 4 with leftovers.=========== Creamed chipped beef on toast3 oz. dried beef (more or less to taste) 1 can Cream of Mushroom Soup 1 can Evaporated Milk 1 can mushroom stems & pieces (drained) 1 TBS. butter (or marg.)Tear beef into pieces and put in a strainer, run hot water over it (it takes away a lot of the extra salt), put in frying pan with butter and brown slightly. Add undiluted soup, evaporated milk, extra mushrooms and stir until mixed. Turn heat to low and let simmer for about 15-20 minutes. It will thicken by itself. Serve over toast or biscuits.
=====SLOW COOKED CHICKEN A LA KING10-3/4 ounces (can) condensed cream of chicken soup -- undiluted 3 tablespoons all-purpose flour 1/4 teaspoon ground black pepper Dash cayenne pepper 1 pound chicken breast, no skin, no bone -- cubed 1 rib celery -- chopped 1/2 cup chopped green bell pepper 1/4 cup chopped onion 10 ounces frozen peas -- thawed 2 tablespoons diced pimientos -- drained Hot cooked riceIn a slow cooker, combine soup, flour, black pepper, and cayenne until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7 to 8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve over rice. Yield: 6 servings.Per serving: 565 Calories (kcal); 29g Total Fat; (45% calories from fat); 32g Protein; 44g Carbohydrate; 82mg Cholesterol; 3634mg Sodium; 4g Fiber Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
===SLOW COOKED CHICKEN A LA KING10-3/4 ounces (can) condensed cream of chicken soup -- undiluted 3 tablespoons all-purpose flour 1/4 teaspoon ground black pepper Dash cayenne pepper 1 pound chicken breast, no skin, no bone, R-T-C -- cubed 1 rib celery -- chopped 1/2 cup chopped green bell pepper 1/4 cup chopped onion 10 ounces frozen peas -- thawed 2 tablespoons diced pimientos -- drained Hot cooked riceIn a slow cooker, combine soup, flour, black pepper, and cayenne until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7 to 8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve over rice. Yield: 6 servings.Per serving: 565 Calories (kcal); 29g Total Fat; (45% calories from fat); 32g Protein; 44g Carbohydrate; 82mg Cholesterol; 3634mg Sodium; 4g Fiber Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
===CAJUN PASTA SALAD WITH HAM2 cups wagon wheel (or other) pasta -- uncooked 1/2 cup sour cream 3 tablespoons milk 2 teaspoons prepared mustard 1/8 teaspoon ground red pepper 1/3 cup sliced green onions 1-1/2 cups cooked ham -- cubed 1/2" 2 eggs, hard-boiled -- chopped 4 lettuce leaves 8 slices tomatoCook pasta according to package directions. Rinse with cold water. Drain. Meanwhile, in large bowl, with wire whisk, combine sour cream, milk, mustard, and ground red pepper. Add cooked pasta, onions, ham, and eggs; mix lightly. To serve, spoon salad onto individual lettuce-lined salad plates; top each with two tomato slices. Salt to taste, if desired. Yield: 4 servings.Per serving: 451 Calories (kcal); 16g Total Fat; (31% calories from fat); 22g Protein; 55g Carbohydrate; 149mg Cholesterol; 778mg Sodium; 4g Fiber Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
====HEARTY HAMBURGER CASSEROLE1 pound ground beef 1 19 oz (can) chunky vegetable soup (ready to serve) 1 6 oz package instant stuffing mix 1/2 cup shredded Cheddar cheeseIn a skillet, cook beef until no longer pink; drain. Stir in soup and set aside. Prepare stuffing mix according to package directions; spoon half into a 2-quart baking dish. Top with beef mixture, cheese, and remaining stuffing. Bake, uncovered, at 350 degrees F. for 30 to 35 minutes or until heated through. Yield: 4 servings.Nutritional values for this recipe are not available.
=======TEXAS RANCHHOUSE BBQ SAUCE1/2 cup butter 1 large onion -- grated 2 cloves garlic -- minced 1 cup distilled vinegar 1/2 cup tomato catsup 2 tablespoons Worcestershire sauce 2 bay leaves Juice of 1 lemon 2 teaspoons mustard powder 2 tablespoons Texas chili powder 1/4 teaspoon cayenne 1 teaspoon black pepper 1 teaspoon salt 1/4 cup sugarMelt the butter over low heat in a saucepan and stir in the grated onion. When it turns translucent, mix in the garlic, vinegar, 1 cup of water, catsup, Worcestershire sauce, bay leaves, and lemon juice. Let this simmer while mixing together in a small bowl the mustard and chili powder, cayenne, black pepper, salt, and sugar. Stir this into the sauce and continue to simmer for at least 10 minutes, removing and discarding the bay leaves before using. Makes about 2 cups of sauce, enough for 4 to 5 pounds of meat. Yield: 8 servings.from SERIOUS PIG by John Thorne with Matt Lewis ThornePer serving: 158 Calories (kcal); 12g Total Fat; (63% calories from fat); 1g Protein; 15g Carbohydrate; 31mg Cholesterol; 599mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates
=======CREAMED SUGAR SNAPS AND CARROTS1/2 pound carrots -- thinly sliced 1/4 pound pearl onions -- peeled 1/2 cup water 1/2 teaspoon salt 1/2 pound fresh sugar snap peas -- trimmed 1/2 cup whipping cream 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons chopped fresh dill 1 teaspoon lemon juiceCombine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add sugar snap peas; cook, covered, 3 to 4 minutes or until vegetables are crisp-tender. Drain and set aside. Add whipping cream to saucepan and cook over medium heat, stirring constantly, 3 minutes. Stir in vegetables, 1/2 teaspoon salt, and remaining ingredients; cook until thoroughly heated. Yield: 4 servings.Per serving: 133 Calories (kcal); 11g Total Fat; (72% calories from fat); 1g Protein; 8g Carbohydrate; 41mg Cholesterol; 631mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
======PORK LOIN WITH PORT AND LEEK SAUCE1 lb. boneless pork loin, trimmed of fat and any silver skin 1 T. olive oil 1 large leek, cleaned and sliced, white & pale green parts only 3 shallots, finely chopped 1 C. Port wine 2 C. chicken broth 1 C. beef brothCombine chicken and beef broth in a medium saucepan and cook until reduced to about 2/3 cup. Takes about 25 minutes. Set aside. (I do this ahead.) Preheat oven to 425°. Heat olive oil in a heavy ovenproof skillet or Dutch oven over high heat. Season pork with salt and pepper and brown on all sides. Transfer pork to the oven and roast just until cooked through, about 20 minutes. Place pork on a plate and tent with foil to keep warm. Add leek and shallots to the same pan pork was roasted in and cook over medium heat until just tender, about 8 minutes. Add the reduced stock mixture and Port and cook until the sauce is reduced by half; about 4 minutes.Slice pork. Place a serving of mashed potatoes on warm serving plates; arrange pork slices around the potatoes and spoon the sauce over the pork. Serves 4.
======The Best Banana Pudding You ever ate!Mix until smooth: 2 Large boxes French Vanilla Instant Pudding ( this works well with sugar free) 4 1/2 to 5 1/2 cups cold milk (see tip)* ( can cut fat by using low fat or skim milk)Add: 16 oz Cool Whip 8 oz sour cream (If you use light sour cream, only use Daisy Light)Layer with vanilla wafers, bananas. MUST Refrigerate over night before serving Jackie Cline *Tip: If using SugarFree pudding, use more milk, it thickens a lot. If using regular pudding use less milk, it is thinner. Adjust the milk so the pudding is the consistence you prefer.
====DEVONSHIRE SCONES3 CUPS SELF-RAISING FLOUR 2 TABLESPOONS SUGAR 50G BUTTER, CHOPPED 1 CUP MILK BEATEN EGG FOR GLAZE STRAWBERRY JAM AND WHIPPED CREAM TO SERVE.1, Preheat oven to moderately hot 210c,425f, brush a flat baking tray with melted butter or oil. Sift flour into a large mixing bowl, add sugar. Using your fingertips, rub through butter until mixture resembles fine breadcrumbs. 2, Make a well in the centre and pour in milk, mix to form a soft, slightly sticky dough. 3. Turn onto floured surface and knead lightly, pat or roll to a 2cm thickness, cut into 6cm rounds with scone or biscuit cutter and place close together onto the prepared tray. 4. Brush with beaten egg. bake for 15-20 minutes. Serve hot with jam and cream.
=Potato Leek Soup10-12 medium sized potatoes 4-5 medium sized leeks Water (enough to cover the potatoes and the leeks) 2-3 8 ounce containers sour cream 2-3 Quarts of cream (half and half works well) 1/4 C Dill weed (More if you wish) Caraway seeds 2-3 tsps or to taste Salt and pepper to taste To garnish: Precooked bacon (Must be crisp) (Optional) Parmesan CheeseCut the potatoes into bite-sized chunks and put them into a large soup pan. Chop the leeks and add to the potatoes with salt and pepper, add enough water to cover and then simmer until potatoes are tender. When the potatoes are tender, add the sour cream, cream or half and half, dill weed and caraway seeds. Simmer for 1-2 hours, stirring frequently. Ladle the soup into large bowls. Sprinkle with crumbled bacon and parmesan cheese.Serves 6-8
PEPPERONI PIZZA DIP1 8-oz pkg. cream cheese, softened 1/2 c. sour cream 1/2 c. pizza sauce 1/2c. chopped pepperoni 1/4 c. sliced green onion 1/4 c. chopped green pepper 1/2 c. shredded mozzarella cheese combine cream cheese and sour cream. spread in 8-or9-ince pie plate. Spread pizza sauce over top. sprinkle with pepperoni, onion and pepper. Bake at 350 for 10 minutes. Top with cheese; bake 5 minutes longer. Serve with tortilla chips or crackers.=========== 10 HOUR BRISKET5-7 pounds beef brisket 1/2 cup sherry 1/8 cup soy sauce 2 tbsp onion soup mix 2 tbsp. brown sugar 2 tbsp waterMarinate brisket in nxt five ingredients in plastic bag overnightWrap in foil and bake @ 200 degrees for 8 - 10 hours.You'll have plenty of au jus, so make lots of mashed potatoes or have lots of good bread for sopping it up.
=====Nathalie's Bajan Beef Stew ("Bajan" is the local way to say "Barbadian")3 Lbs of lean beef stew, cut in smaller 1/2" bites/cubes 4 med. carrots, sliced 2 potatoes, cut in small cubes 4 celery branches, sliced 1 large onion, cut in med/large chunks 1 pack of fresh white mushrooms (8 oz), sliced 1 tbsp Lotie's bajan seasoning* (* This is a hot seasoning mix found in West Indian stores, you can replace by a sprinkle of Tabasco sauce and some beef stew seasoning mix & fine herbs or even add some peppers. But if you like your stew mild do not add any of this in)1 tbsp Lotie's chopped garlic in vinegar(Can be replaced by 1 tbsp of chopped fresh garlic)Some flourPut everything in a large stewing pan (Veggies first and meat on top). Sprinkle the meat with some flour and mix with a big spoon.Mix together the following ingredients and then pour over top of the meat/veggies:2 cups of water 2 large cubes of Maggie's beef flavor cubes (You can substitute the above by 2 cups of your favorite beef broth) A bit of worstershire sauce (to taste) Some Maggie's liquid browning (to taste) Thyme leaves (to taste - we like a lot of Thyme here) 1 can of cream of Mushroom soupSalt & black pepper to taste (to adjust the recipe to your liking).Cook on medium heat on stove top for a few hours...Delicious over rice & peas!Serves 6 to 8
====Company Chicken. 3 whole chicken breasts, split, deboned and skinned . salt and pepper . paprika . 1/2 cup low fat butter or margarine . 1/4 tsp sweet basil . 1/4 tsp rosemary . 1/2 cup chopped onion . 1-4oz can sliced mushrooms, drained . 1/4 cup cooking sherry . juice of 1/2 lemon . 1- 10oz can lowfat cream of mushroom soup, undiluted . 3 cups hot cooked ricePlace chicken in a greased shallow baking dish; sprinkle with salt, pepper, and paprika. Melt butter in saucepan; add remaining ingredients except rice. Stir until blended; pour over chicken. Bake at 350 for 1 hour and 15 minutes. When ready to serve, remove chicken from baking dish. Serve gravy over rice and place chicken breast on mound of rice. Yield: 6 servings
======Easy Pasta salad1 12oz package of tri-color macaroni(I use rotelle) 1 cup Italian dressing, not creamy 1 cup mayoCook macaroni in salted water as per pkg directions, but cook it an extra 5 minutes, drain, then cool it under running water. As the macaroni is cooling, mix together the dressing and mayo, then mix into the well drained and cooled macaroni. If it seems a little dry add some more dressing. It is best if left to flavor an hour or two.Optional toppings: fresh snipped chives fresh parsley chopped tomato bacon bits
=======CHEESE-STUFFED POTATO FRITTERS2 pounds baking potatoes -- peeled and cut into 1/8's 1/3 cup butter or margarine -- softened 5 egg yolks 2 tablespoons finely chopped fresh parsley 1 teaspoon finely chopped fresh parsley 1 teaspoon salt 1/2 teaspoon ground black pepper Pinch ground nutmeg 8 ounces Mozzarella cheese -- cut into 10 slices All-purpose flour 2 large eggs -- lightly beaten 1-1/2 cups Italian bread crumbs Vegetable oilCook potato in boiling water to cover 15 minutes or until potato is tender; drain. Combine potato and butter in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Let cool. Add egg yolks and next 4 ingredients to potato, stirring well. Divide potato mixture into 10 portions. Wrap each portion around a cheese slice, shaping into an oval. Lightly dust each with flour; dip into beaten egg, and dredge in breadcrumbs. Cover and chill 20 minutes. Pour oil to a depth of 4 inches into a Dutch oven; heat to 340 degrees F. Fry, a few at a time, 8 minutes, turning once. Serve immediately. Yield 10 fritters (5 servings).Per serving: 615 Calories (kcal); 31g Total Fat; (45% calories from fat); 24g Protein; 60g Carbohydrate; 361mg Cholesterol; 1735mg Sodium; 5g Fiber Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other CarbohydratesRich's variation: add 1/4 to 1/2 teaspoon garlic powder to potato mixture and/or substitute Provolone for the Mozzarella.
=======STUFFED PEPPER MEDLEY10 large green peppers 3 cups cooked corn -- drained 1-1/2 cups cooked Lima beans -- drained 1 cup cooked blackeyed peas -- drained 3/4 pound bacon -- cooked and crumbled 2 cups chopped fresh tomatoes 2 cups soft breadcrumbs 1/2 teaspoon salt 1/2 teaspoon ground black pepperCut off tops of green peppers and remove seeds. Cook peppers 5 minutes in boiling salted water; drain and set aside. Combine remaining ingredients, stirring well. Stuff peppers with vegetable mixture and place in a 13- x 9 - x 2-inch baking dish. Bake at 350 degrees F. for 10 minutes or until thoroughly heated. Yield: 10 servings.Per serving: 313 Calories (kcal); 18g Total Fat; (50% calories from fat); 16g Protein; 23g Carbohydrate; 29mg Cholesterol; 705mg Sodium; 6g Fiber Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
=GRILLED PARMESAN CORN8 ears fresh corn 1/2 cup butter or margarine -- softened 1/2 cup Parmesan cheese 1 tablespoon finely chopped fresh parsley 1/4 teaspoon saltRemove husks and silks from corn just before cooking. Combine remaining ingredients, stirring well. Spread butter mixture on corn and place each ear on a piece of aluminum foil; wrap tightly. Grill corn over medium coals 20 to 30 minutes, turning several times. Yield: 8 servings.Per serving: 100 Calories (kcal); 3g Total Fat; ( calories from fat); 5g Protein; 17g Carbohydrate; 4mg Cholesterol; 173mg Sodium; 2g Fiber Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
====CHICKEN WITH PEPPER GLAZED ONIONS4 chicken breast halves, skinless and boneless 1 teaspoon adobo seasoning 1 tablespoon olive oil -- divided 3 cups onion -- thinly sliced 4 tablespoons hot pepper jellyWith meat mallet, pound chicken breasts to 1/4-inch thickness. Sprinkle adobo seasoning over chicken; set aside. In large nonstick frypan, place 1 teaspoon olive oil and heat to medium temperature. Add onions and cook 4 to 5 minutes or until onions are wilted but not brown. Add jelly and stir gently until jelly melts. Remove onion mixture and keep warm. To same frypan, add remaining 2 teaspoons olive oil and heat to medium-high temperature. Add chicken and cook, turning, 10 minutes or until chicken is brown and fork tender. On serving platter arrange half of onion mixture. Top with chicken and spoon remaining onion mixture over all. Yield: 4 servings.Note: if adobo seasoning is not available, substitute garlic salt.Per serving: 363 Calories (kcal); 10g Total Fat; (26% calories from fat); 54g Protein; 11g Carbohydrate; 144mg Cholesterol; 144mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
======DILLED SUCCOTASH1-1/2 cups frozen lima beans 1 onion -- finely chopped 1-1/2 cups frozen corn -- thawed 1 teaspoon salt 1 teaspoon sugar 1 teaspoon dried dillweedBring 1/2 cup water in medium saucepan to a boil over high heat. Add beans and onion; cover. Reduce heat to low. Simmer 8 minutes. Stir corn into bean mixture; cover. Simmer 5 minutes or until vegetables are tender. Drain bean mixture; discard liquid. Place bean mixture in serving bowl; stir in salt, sugar, and dillweed until well blended. Yield 4 servings.Per serving: 150 Calories (kcal); 1g Total Fat; (4% calories from fat); 7g Protein; 32g Carbohydrate; 0mg Cholesterol; 568mg Sodium; 5g Fiber Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
===Rich's Mayonnaise1 egg or egg substitute equivalent 2 teaspoons Dijon mustard Salt and freshly ground black pepper to taste Zest from 1 lemon (grated rind) 1/2 teaspoon dried dillweed 1 cup canola oil 1 to 2 tablespoons lemon juiceCombine egg, mustard, salt, pepper, grated lemon rind, and dillweed in container of electric blender. Pulse on and off a few times. With the machine running, very slowly add the oil through the top. When mixture becomes thick and creamy, you can add the oil a little faster. When it is all integrated, pulse in the lemon juice. Taste and adjust seasonings. If the mayonnaise is thicker than you like, thin with warm water or sour cream. Refrigerate overnight for flavor to maximize. Yield: about 1 cup.The mayo above is really good on sausage biscuit sandwiches and burgers.
======SPINACH ARTICHOKE DIP2 pkg. (8 oz. each) cream cheese, softened 1 cup whipping cream 1/2 teaspoon garlic powder 1/2 teaspoon garlic pepper 1/3 cup grated Parmesan cheese 1 (9 oz.) pkg. frozen artichoke hearts, cooked and drained or 1 can (15 oz.) artichoke hearts, drained 1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained 1 cup shredded Monterey Jack cheese tortilla chips 1 cup prepared salsaIn a food processor, fitted with a metal blade, process cream cheese, whipping cream, garlic powder and pepper until smooth and creamy. Add Parmesan cheese and artichoke hearts and process until well chopped. Pour into baking dish and stir in chopped spinach. Refrigerate until baking time. Sprinkle top with Monterey Jack cheese. Bake in preheated 350 degree oven until heated through, about 15 to 20 minutes. Or heat 3 to 5 minutes in microwave oven, turning twice. Serve with tortilla chips and prepared salsa on the side.===========Judy's Chicken Whatever!!4 to 6 chicken breast halves 1 small onion, sliced thinly in rings 1 med. green pepper, cut in rings 1 small can chopped mushrooms, (4 oz) undrained 1/4 cup water 1/2 to 1 tea. curry powder (We love curry so I use more.) 1/2 tea. garlic powder Salt and pepper to taste, I like lots of pepper!! 1 can Cream of chicken soup, undiluted Baby carrots Cauliflower flowerettesPut chicken breasts in bottom of crockpot. Top with onion rings, green pepper rings and undrained mushrooms. Put about 14 cup of water in now. Sprinkle with curry and garlic powder. Salt and pepper to taste. Add undiluted can of cream of chicken soup. Cook this on high about 4 hours, add as many carrots and cauliflower flowerettes as you can push down into broth. Cook until vegetables are complete cooked, about an hour. TASTY!! We had this over thin noodles. Would be good also over rice.=============Mushrooms Elegante 3 c. fresh mushrooms, sliced (8 ozs.) 2 T. chopped onion 1 T. flour 3 T. butter or margarine 1 c. light cream or milk 2 T. grated Parmesan cheese 1/8 t. salt 1/8 t. pepper 2 egg yolks, beaten 1 T. lemon juice Toss mushrooms and onion with flour. Melt butter in skillet, add mushrooms and onion, cover and cook over low heat 8 to 10 minutes or until tender, stirring occasionally. Add light cream or milk, Parmesan cheese, salt and pepper. Cook and stir until slightly thickened and bubbly, cook 2 minutes more. Stir about 1 c. of the hot mixture into beaten egg yolks; return to skillet. Cook and stir 2 minutes more or just till bubbly. Remove from heat; stir in lemon juice. Serve in sauce dishes. Makes 4 servings.Deep Dark Mushrooms 1 c. butter or maragrine (I use only butter) 1 1/2 c. onion, diced fine 2 lbs. mushrooms, cut in half 1 c. brown sugar well packed 4 t. Worcestershire sauce 4 t. prepared mustard 1 t. salt 1/2 t. pepper Melt butter in frying pan. Add onion. Saute' until soft, stirring often. Add remaining ingredients. Stir to combine. Heat until mushrooms are tender. Serves 4 to 6. (This recipe can easily be cut in half.)
===ASPARAGUS CUSTARD1 lb fresh asparagus 3 Eggs slightly beaten 3/4 Cup Crushed Ritz Crackers 1 Cup Milk 1 Cup Shredded Chedder 3 Tablespoons butter or margarine meltedSnap end off of Asparagus and steam 6-8 minutes or until crisp-tender. Meanwhile mix eggs, crackers, milk and cheese together. When asparagus is done cut into 1" pieces and add to mixture. Pour into a 1 1/2 qt greased casserole. Drizzle butter over top. Cook for 30 minutes at 350.
BEER DIP24 OZ CREAM CHEESE (NOT LOW FAT) SOFTENED 1 PKG POWDERED "HIDDEN VALLEY RANCH" SEASONING 1 CAN/BOTTLE OF BEER (RED LAGER WORKS BEST) 1 C FINELY GRATED CHEESETake butter knife and "stir" cream cheese until it is creamy. Then add complete package of ranch seasoning. Add 1/2 can/bottle of beer (You know what to do with the rest) and 1/2 C cheese. Stir together. Top with remaining cheese and it's ready to eat. Serve with pretzels and Prep time 10 minutes.
======DORITO CASSEROLE1 lb Ground Beef 1 can (10 3/4oz) Cream of Mushroom Soup 1 can (5oz) Evaporated Milk 1-4oz. Can Green Chilies, chopped 1 small onion, chopped 8 slices American Cheese 1 medium bag Doritos(tm) (Nacho Cheese or Salsa Flavored)Brown meat and onions in skillet until meat is cooked. Add mushroom soup, milk and chilies; mix well. Add Doritos(tm) and mix together. Lay slices of cheese on top. Cover cook in oven at 300-350 degrees till cheese is melted.
=====Heath Bar Dessert2 cups crushed Ritz crackers 1/2 cup melted margarine 3 tbsp. granulated sugar Mix thoroughly together and pat firmly into bottom of 9 x 13" pan. Chill while preparing filling. Filling: 2 pkgs. (4 oz . each) vanilla instant pudding 2 cups cold milk Beat as for pudding (mixture will be thick) Beat in with mixer on low speed: 1 quart softened Heath Bar ice cream (can use Butter Brickle, or plain vanilla) Beat just till mixed in . Spread on crust. Top with 1 tub (8 oz.) thawed Cool Whip. Sprinkle with 6 Heath Bars, crushed and refrigerate till serving time, at least 1 hour. Serves 12 generously.
GAZPACHO SALAD1 pineapple 2 cups tomatoes -- chopped and drained 1 cucumber -- halved lengthwise and thinly sliced 1/4 cup green onions -- chopped 1/4 cup red wine vinegar 4 teaspoons olive oil 1/2 teaspoon dried basilTwist off crown from pineapple. Cut pineapple in quarters lengthwise. Remove fruit. Core and dice fruit. Drain fruit. Stir together pineapple and remaining ingredients in large bowl. Cover; chill 1 hour or overnight to blend flavors. Stir before serving. Yield: 10 servings.Per serving: 52 Calories (kcal); 2g Total Fat; (33% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 5mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates
=DELI POTATO & PEA SALAD1-1/2 pounds new potatoes -- quartered 1 cup water 3/4 teaspoon salt -- divided 1/2 pound snow peas -- trimmed 1/3 cup lowfat mayonnaise 1/3 cup lowfat yogurt 3 tablespoons Dijon mustard 1/3 cup red onion -- chopped 2 teaspoons dried dill weed 1 clove garlic -- mincedPlace potatoes, water, and 1/2 teaspoon salt in 3-quart microwave-safe baking dish. Cover and microwave on HIGH 15 minutes or until potatoes are tender, stirring once. Add peas. Cover and microwave on HIGH 3 minutes or until peas are crisp-tender. Rinse with cold water and drain. Cool. Combine mayonnaise, yogurt, mustard, onion, dill, garlic, and remaining 1/4 teaspoon salt in bowl; mix well. Add potatoes and peas; toss to coat evenly. Cover; refrigerate 1 hour before serving. Yield: 6 servings.Per serving: 159 Calories (kcal); 4g Total Fat; (23% calories from fat); 5g Protein; 26g Carbohydrate; 5mg Cholesterol; 442mg Sodium; 3g Fiber Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
=HAWAIIAN RIBS8 ounces crushed pineapple in juice -- undrained 1/3 cup apricot jam 3 tablespoons prepared mustard 1 tablespoon red wine vinegar 2 teaspoons grated ginger root 1 clove garlic -- minced 4 pounds pork backribsCombine pineapple with juice, jam, mustard, vinegar, ginger, and garlic in blender or food processor. Cover and process until very smooth. Place ribs on oiled grid. Grill ribs over medium heat 40 minutes or until ribs are no longer pink near bone. Brush ribs with portion of pineapple sauce mixture during last 10 minutes of cooking. Cut into individual ribs to serve. Serve remaining sauce for dipping. Yield 8 servings.Per serving: 452 Calories (kcal); 33g Total Fat; (67% calories from fat); 23g Protein; 14g Carbohydrate; 114mg Cholesterol; 182mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 1/2 Other Carbohydrates
===ONE POTATO-TWO POTATO PANCAKES1 cup mashed potatoes -- hot 2 tablespoons butter or margarine 2 large eggs -- lightly beaten 3 small potatoes -- peeled and shredded 1/2 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon caraway seeds 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup milk 3 tablespoons butter or margarineCombine mashed potatoes, and 2 tablespoons butter, stirring until butter melts. Stir in eggs and next 6 ingredients; add milk, stirring until blended. Melt 1 tablespoon butter in a large nonstick skillet over medium heat; drop potato mixture into skillet, 2-1/2 tablespoonfuls at a time; flatten slightly. Cook 3 to 4 minutes on each side or until golden, adding remaining 2 tablespoons butter as needed. Drain on paper towels; serve immediately. Yield: 10 (4-inch) pancakes.(from Southern Living)Per serving: 131 Calories (kcal); 8g Total Fat; (50% calories from fat); 3g Protein; 13g Carbohydrate; 60mg Cholesterol; 329mg Sodium; 1g Fiber Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
=====TARHEEL NO FAIL APPLE COBBLER1 doz. glazed doughnuts 3 cans apple pie filling Margarine Cinnamon SugarBreak doughnuts into bite-size pieces. Mix pieces with apple pie filling in a 13x9 inch pan. Dot the top of the mixture with margarine. Sprinkle cinnamon and sugar on top. Bake at 350 degrees for 30 minutes or until bubbly. Serves 10 to 12. Note: You can substitute any fruit you wish.
=============================1 lb. Ground Beef 3-4 tbsp. Flour 1 can Evaporated Milk Water 1/2 tsp. Salt 1/4 tsp. Black Pepper Toast 3-4 Hard Boiled EggsBrown ground beef in a skillet over medium heat. Stir in flour, salt, and pepper. Slow add evaporated milk and half a can of water. Reduce heat to low and simmer until desired thickness. Pour over toast. Slice eggs on top.
===Mozzarella Bake- from Rebecca Bell -and a Campbell's Soup Cookbook5 c. dry large pasta shells or ziti 1 c. shredded mozzarella cheese 1 can cream of mushroom soup 1 can Italian Tomato soup 1 lb. Ground beef or chuck 1 medium onion salt and pepper 1 ¼ c. waterCook macaroni according to package minus 2 minutes for al dente stage. Chop onion and combine with meat. Brown in medium skillet and pour off grease. In a greased 9 x 13 pan, combine pasta, water, condensed soup, cheese, s and p, and meat mixture. BAKE 30 minutes at 350 degrees uncovered. If you bought a 2-cup pkg. of cheese, sprinkle last cup on top of casserole during last 5 minutes of baking.Spicy version: 1-Use mild or hot Italian sausage. Just take the links out of the casing. 2-Add 2 smashed cloves of garlic to onion when browning. 3-Add 1/2c. chopped green pepper to onion when browning. 4-Add 1 t. oregano or 1 t. Italian seasoning. This jazzy version resembles a pizza supreme with pasta.
=========================Swabische Potato Soup Ingredients: 4 large potatoes, peeled and diced 2 cans chicken broth 2 cans water ½ tsp rosemary Salt & pepper to taste 4 strips bacon, cut into 1" squares 1 small onion ¼ cup milk 1 tsp corn starch Fresh snipped chives Shredded cheddar (optional)Directions: Combine chicken broth and water in a stock pot or dutch oven. Add potatoes, rosemary, salt & pepper, and cook until potatoes are soft. Do not drain! Meanwhile, saute bacon in a skillet until crispy, then add onions and cool until they are clear. Remove from heat. Turn heat under potatoes to low, and mash them into very small chunks. Add bacon and onions. Mix corn starch with milk, and gradually add mixture to potatoes until the soup is as thick as you'd like. Pour into serving bowls and garnish with chives and cheese (if desired).
====Paprika ChickenYou will need:1 Large fresh chicken. 1 Red Onion 4 Shallots 0.5 pints double cream 0.5 pints single cream Tomato Puree 4 tins of chopped tomatoes Lots of Paprika 1 whole garlic Mixed Herbs Salt Pepper Olive oilRoast the chicken as normal in a roasting tray While the chicken is roasting make the sauce as follows:Finely chop the onion and shallots. In a VERY large saucepan heat up a couple of tablespoons of olive oil and then add the onion and shallots and fry until glazed. Add 3 cloves of garlic, crushed, and salt and pepper. Then add 2 tins of chopped tomatoes and a generous helping of paprika. Keep on a low heat and at no point let the sauce boil. Gradually add the rest of the chopped tomatoes whilst adding mixed herbs to taste. Then slowly add the double and single cream taking extra care not to boil (the cream will curdle if the sauce boils).Add the rest of the garlic and a load more paprika and then balance the sauce with cream and tomato puree until you reach a dark sunsett type colour. Most importantly don?t hold back on the Paprika and Garlic. Also bung in a very small quantity of red wine if you like?Once the chicken is roasted pour a good measure of the chicken fat that has dripped from the chicken into the sauce. Strip the chicken meat from the bones and add to the sauce ? chuck in a few legs whole if you want ? it doesn?t really matter. The chicken and sauce should now be pretty plentiful?.Serve with basmati rice cooked in the normal manner and garnish with fresh parsley.This dish also freezes exceptionally well which is good as you will almost certainly have some left over ? it is extremely filling (but totally delicious.)
"Gourmet" Pizza1 Large, Thin Bobboli Bread Shell, OR 1 Roll Refrigerated Pizza Crust, OR 1 Package Pizza Crust Mix 6 oz. Alfredo Sauce, either Refrigerated Sauce or Packaged Sauce Mix 1-1/2 C. Shredded Mozzarella or Monterey Jack Cheese 1 C. Grilled or Cooked Chicken Breast, Skinned and Chopped* 1 C. Fresh Broccoli Florets, Chopped** 1/4 C. Vidalia or other Sweet Onion, Chopped 1/2 C. Fresh Mushrooms, Sliced 1/4 C. Black Olives, Sliced (Optional) 1/4 t. Garlic Powder or more to taste 1/2 t. Salt 1/8 t. Ground White Pepper 1 t. Dried Oregano Pinch Dried Basil 1/2 C. Grated Parmesan/Romano CheesePreheat oven to 425°F. If using refrigerated or packaged crust mix, follow package directions for preparation. Place crust on lightly oiled round pizza pan or rectangular cookie sheet. If using packaged Alfredo sauce mix, prepare according to directions, then spread on top of crust to within 1/2" of edge. Sprinkle sauce evenly with shredded cheese; top with chopped chicken, broccoli florets, mushrooms, onions and olives. Combine dry spices and sprinkle over top of veggies and chicken. Sprinkle grated Parmesan/Romano cheese over top of all. Bake in preheated oven for 12 - 15 minutes, or until crust and cheese is golden brown. Slice into wedges and enjoy! Serves 2 - 4. *Cooked Shrimp may be substituted for chicken. **Chopped green bell pepper may be substituted for broccoli.
=========================Great Spam Sandwich1 loaf French Bread, cut in half lengthwise 1 can Spam, diced about 3/8 in. pieces 1 lb. velvetta cheese, diced 1 cup koser dill pickles,diced( you can add more or less to taste) 1/2 to 1 cup miracle whip( add enough for everything to stick together)*Please note,this does not taste the same with Mayo.Cut bread in half( as to making a large sandwich),Pull out the bread in small pieces until both halves are hollowed out. Put the small pieces of bread in a large bowl. Add diced spam, cheese,pickle and miracle whip and mix all together.Put this mixture into bottom part of the french bread,( packing all of it on). Cover with top half of bread.Wrap this sandwich in foil and bake in 350 degree oven for about 45 to 60 minutes or until cheese is hot and melted. Remove from foil and cut into serving pieces.
======== hamburger casserole1 1/2 lb ground beef 1 C chopped onion 12 oz can whole corn, drained 1 can cream of mushroom 1 can cream of chicken soup (actually 2 cans of cream of 'anything' will work) 1 C sour cream 3/4 t salt 1/4 t pepper 3 C cooked noodlesBrown ground beef and drain. Add corn, soups, sour cream, salt and pepper. Fold in noodles. Put in casserole dish, topped with bread crumbs if desired. Bake at 350 for 30 minutes.
Cherry Crunch - Original Recipe2 cans cherry pie filling 1 box yellow cake mix 1 cup chopped nuts (pecans are my favorite) 2 sticks butter or margarinePreheat oven to 350 Pour pie filling into 13x9 pan Sprinkle cake mix over pie filling Scatter nuts over cake mix Slice butter into pats and put on top of nutsBake @ 350 for 1 hour.
==========================PORK CHOPS JARDINIERE4 pork chops -- 1/2-inch thick 1 tablespoon vegetable oil 2 chicken bouillon cubes 1-1/2 cups boiling water 1 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon ground black pepper 2 stalks celery -- chopped 1 carrot -- chopped 1 tablespoon all-purpose flourBrown pork chops on both sides in hot oil in a large skillet; drain off pan drippings. Dissolve chicken bouillon cubes in boiling water. Stir in next 6 ingredients; pour over pork chops. Bring to a boil; cover and simmer 1 hour or until tender. Yield 4 servings.Per serving: 288 Calories (kcal); 18g Total Fat; (58% calories from fat); 24g Protein; 5g Carbohydrate; 74mg Cholesterol; 990mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
==========================SNOW PEAS AND TOMATOES1 pound fresh snow peas 1/4 cup chopped onion 2 tablespoons butter or margarine 1/2 teaspoon salt 1 teaspoon dried oregano 1 tablespoon soy sauce 3 tomatoes -- cut into wedgesWash pea pods, trim ends, and remove tough strings. Set aside. Sauté onion in butter in a large skillet until tender. Stir in peas, salt, oregano, and soy sauce; cook, stirring constantly, until peas are crisp-tender. Add tomatoes; cover and cook 1 minute. Yield: 4 servings.Per serving: 125 Calories (kcal); 6g Total Fat; (43% calories from fat); 4g Protein; 14g Carbohydrate; 16mg Cholesterol; 595mg Sodium; 4g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
==SWEET-AND-SOUR MARINATED STEAKS4 10 oz steaks -- 1-inch thick 1/2 cup soy sauce 1/4 cup firmly packed brown sugar 1/4 cup pineapple juice 1/4 cup vinegar 1/2 teaspoon garlic saltPlace steaks (preferably rib-eyes) in a large shallow dish. Combine remaining ingredients; stir well and pour over steaks. Cover and marinate 4 hours, turning steaks occasionally. Remove steaks from marinade. Grill 5 inches from hot coals about 5 minutes each side or until desired doneness. Yield: 4 servings.Per serving: 704 Calories (kcal); 50g Total Fat; (64% calories from fat); 43g Protein; 20g Carbohydrate; 158mg Cholesterol; 2432mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 1 Other Carbohydrates
===POOR BOY FILLETS1 pound ground beef 4 oz (can) mushroom stems and pieces -- drained 3 tablespoons olives -- chopped 2 tablespoons green bell pepper -- chopped 2 tablespoons finely chopped onion 1/4 cup Parmesan cheese -- grated 1/2 teaspoon salt 1/2 teaspoon lemon pepper 6 slices baconShape ground beef into a 12- x 7-1/2-inch rectangle on a sheet of waxed paper. Sprinkle next 7 ingredients evenly over beef. Begin and short end and roll jellyroll fashion, lifting wax paper to help support ground beef as you roll. Carefully slide roll onto a cookie sheet, seam side down. Smooth and shape beef roll with your hands. Refrigerate 2 to 3 hours. Cook bacon until transparent (not crisp); drain. Cut beef roll into 1-1/2-inch-thick slices. Wrap a slice of bacon around edges of each fillet, and secure with a wooden pick. Grill fillets 4 to 5 inches from hot coals 8 minutes on each side or until desired degree of doneness. Yield: 6 servings.Per serving: 305 Calories (kcal); 25g Total Fat; (73% calories from fat); 17g Protein; 3g Carbohydrate; 72mg Cholesterol; 459mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
====YELLOW SQUASH PUFFS3/4 pound yellow squash -- sliced 1 egg -- beaten 1/3 cup all-purpose flour 1/3 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 medium onion -- grated Vegetable oilCook squash, covered, in boiling water 10 to 15 minutes or until tender. Drain; mash enough squash to measure 1 cup; reserve any remaining squash for use in other recipes. Combine 1 cup mashed squash and egg; stir well. Combine flour, cornmeal, baking powder, and salt; stir well. Add squash mixture and onion; stir until blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Yield: about 2 dozen (6 servings).Per serving: 82 Calories (kcal); 1g Total Fat; (11% calories from fat); 3g Protein; 15g Carbohydrate; 31mg Cholesterol; 270mg Sodium; 2g Fiber Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
========================== SOS! I never had it with chipped beef, always ground beef.2-3 tablespoons bacon grease (with hard-fried bacon crumbles if there's any left in the pan) 2-3 tablespoons flour 1 cup water 1 cup milk dash Worcestershire salt and pepper to taste 1-2 cups COOKED ground beef (or Ray's World Famous Meat Mix- ground beef, onion, celery, bells, cilantro, garlic*) Leftover Popeye's biscuits (or toast)First you make a Roux (don't ALL Cajun recipes start that way?) heat the grease over medium heat, sprinkle the flour in (just enough to absorb the grease lightly), stirring constantly to brown the flour; reduce heat to low. Combine water and milk and Worcestershire. Continue stirring the grease/flour as you slowly add the liquid, and keep stirring with a whisk until almost as thick as you like your milk gravy, making sure to avoid clumping; add ground beef , salt and pepper. Continue stirring until heated through and through. Ladle over split biscuits or toast, sit back and smile modestly as the accolades pour in.~~~~~~~~~~ Ray's World Famous Ready-Made Ground Meat Mix3 cloves garlic, minced or pressed 1 tablespoon oil 2 pounds extra-lean Ground Beef 1 pound lean Ground Pork 1 pound lean Ground Turkey 2 medium onions, diced 2 medium bells, diced 4 stalks celery, diced 1/4 cup chopped cilantro 10-12 green onions, sliced (about 1/4 cup) 1 Tablespoon Worcestershire 1 teaspoon Cajun or Creole spices Salt & Pepper to tasteIn LARGE cast iron skillet (or similar) heat oil, sautee garlic for 1 minute, just enough to infuse the oil with the flavor. Crumble in all the meats; using flat-edged spatula, stir and turn the meats to thoroughly brown and mix the meats together (about 5-10 minutes). Add the vegetables, Worcestershire and seasoning, mix thoroughly, allow to cook about 5 more minutes or until onions are clear and bells are soft, stirring frequently. There may be some liquid (moisture from the veggies) but it should cook off, and there will be very minimal grease in the pan, but you can drain off any you don't want.Allow to cool 15 minutes. Store in 2-cup freezer containers, to be thawed as used as needed. Use one container of Ready-Made Meat Mix for:Bacon-Milk Gravy for S.O.S. 1 jar store-bought spaghetti sauce Home made hash (yummy) Anything else you would add 1 pound of ground beef
============================Sausage Balls1 lb. pork (ground) 1 lb. beef (ground) 1 egg beaten 1/2 cup pancake mix 4 oz. grated cheddar cheeseDirections: Mix together all ingredients and roll into bite size balls. Place on cookie sheet. Bake at 350 degrees for 30 minutes or until brown. Note:Add 1/2 cup minced onion to the mixture for a little extra flavor.
==Sun-dried Tomato Spread/DipOne 8-oz. pkg. cream cheese 4 scallions, chopped (both green and white parts) ½ c. dried tomatoes, chopped (not oil-packed) (about ½ a 3 oz. pkg.) 1-2 cloves garlic, minced ¾ t. Worcestershire sauce Tabasco sauce to taste (several dashes!)Reconstitute dried tomatoes by placing in small bowl and pour boiling water over them. Let stand for a few minutes to soften before draining and chopping. (Use kitchen shears and snip!)Place cream cheese, onions, tomatoes and garlic in food processor and process with on/off turns, scraping down work bowl sides as necessary until smooth and well-blended. Chill several hours or overnight. Serve with bagel or pita chips. Good as a stuffing for celery, artichoke bottoms or other vegetables. Makes app.1 ½ cups.NOTE: I always double this recipe - saves time! For a double batch, I use a full 3 oz. pkg. of Freida's (brand) Dried Red Tomatoes, available at Kroger, etc.
===========================Surf Rider Crab Cakes The surfrider is a small family restaurant in norfolk/virginia beach that serves these crabcakes. broiled or baked in a very hot (450) oven. One pound backfin crabmeat 5 tablespoons hellmanns mayonnaise 4 tablespoons bread crumbs 2 to 3 tablespoons lemon juice 1 teaspoon hot pepper sauce 1 teaspoon (Scant ) old bay seasoning (the old bay is my idea i see no hint of this in the restaurant version) several tablespoons of butter.mix the mayonnaise, breadcrumbs, lemon juice and pepper sauce together . Add to this a bit of old bay to taste. Gently fold in the crab meat so as not to break it up. Form large loose cakes and put in a pyrex dish generously coated with butter and bake in a very hot oven until hot. about 10 to 15 minutes. Serve with broccoli and hollindaise sauce for the surf rider.
===FRESH TUNA SPAGHETTI SAUCE 1 large fresh tuna steak 1 29 oz can of crushed tomatoes 1 29 oz can of tomatoe puree or tomatoe sauce 1 6 oz can of tomatoe paste 1 15 oz can of red clam sauce (Progresso if you can get it) but any brand will do. Salt and Pepper to taste 2-3 cloves of garlic minced 1 tsp Oregano or Italian seasoning 1 tsp of sugar 1 tsp of dried basil or if you have it, fresh 1 tbs.of olive oil 1 16 oz box of spaghetti or linguiniIn a med sized pot saute the tuna in olive oil until slightly browned on both sides, but not cooked. Remove fish and cut it into large chunks, and set it aside. Brown the garlic, then remove most of the oil from the bottom of the pot and add all your canned tomato products. Bring this to a simmer, add the tuna and simmer it for about 30 minutes. Add all your spices and cook about 15 - 20 mins longer. Cook the pasta al dente during that last 20 minutes.You can increase the amount of garlic and spices to your own taste, and add a larger amount of tuna if you need more than one steak.
Mad Englishman's Hamburger StuffIngredients: 3 cups cooked white rice 1 lb. lean hamburger ½ white onion, chopped coarsely 1 can (15 oz.) green beans 1 tsp. Tabasco® sauce 6 oz. Worcestershire sauce* 4 oz. "A-1" BrandT sauce salt (to taste) coarsely ground black pepper (to taste)Prepare 3 cups (cooked) white rice as you prefer: rice cooker, Minute Rice® or in a 2 qt. saucepan.While the rice is cooking: Brown 1 lb. lean hamburger (you will be discarding the excess fat anyway) with ½ of a coarsely chopped white onion, the Tabasco® sauce and half of the Worcestershire sauce in a 10 inch wide skillet.Drain the excess fat (the green bean can makes an excellent grease receptacle if you have foresightedly drained and removed the beans to a bowl).Add the remaining Worcesershire sauce and the "A-1" SauceT to the cooked hamburger and return the skillet to the stove.Cover and simmer until Worcestershire sauce has thoroughly permeated the hamburger: approximately 10 minutes.Add the green beans. If you have access to a microwave oven you can pre-heat them in a bowl for 90 seconds on "high."Spoon the mixture over rice; add salt and coarsely-ground pepper to taste.Best served with a glass of milk. If diners are lactose-intolerant, they'll just have to really enjoy the burn!
===MOM'S BROWN RICE1 stick of margarine or butter1 cup of rice (uncooked)2 cans of Consomme or Beef BrothMushrooms to taste (I love them!)Saute rice in the melting stick of butter until just brown.Transfer to oven dish, add sliced mushrooms and liquid. Cook 350 degrees for 1 hour.
=Moon Cake1 c. water 1 c. flour 2 1/2 c. cold milk 1 pkg. (8 oz.) cream cheese, softened 1 carton (8 oz.) Cool Whip, thawed 1/2 c. butter 4 eggs 1 large pkg. (4.3 oz.) vanilla instant pudding chocolate ice cream syrup, chilledBring water and butter to a full boil. Reduce heat and add flour all at once, stirring to form a ball. Remove from heat; add eggs, one at a time, beating well. Spread in ungreased 9 x 13 inch pan. Bake at 400 degrees for 25 to 30 min. until golden brown (it will come out bumpy and uneven) . Cool thoroughly. Prepare pudding with the milk, according to package directions. Beat in cream cheese at low speed with electric mixer till blended. Spread over base. Cover with Cool Whip and drizzle with chocolate syrup. Refrigerate till serving time.
===Alice's Chicken TangoMAIN INGREDIENTS:1 cup white rice, uncooked 2 TBSPS. dried onion flakes 4 skinned chicken thighs 4 cups cabbage, coarsely shredded 3 - 4 carrots, thinly slicedSAUCE:1/3 c. Soya sauce 1/4 c. water 2 heaping TBSPS. brown sugar 1 tsp. lemon juice 1/2 tsp. sweet basil Add black pepper and garlic powder to taste. Mix well.METHOD: Cook 1 cup rice in 2 cups of water to which has been added 2 TBSPS. dried onion flakes.Lightly oil bottom of large roaster. Arrange chicken pieces in the center of roaster. Surround chicken with the cooked rice. Cover the rice with cabbage and carrots.Spoon sauce over chicken pieces until well covered. Spoon the rest of the sauce over the rice and vegetables. Stir rice and vegetables gently to coat. Bake at 350 F. for 45 min.. to 1 hour.Toss together: 4 or 5 large fresh mushrooms sliced 2 c fresh beansprouts I bunch fresh spnach washed & cut in pcs 8 slices bacon cooked crisp & crumbled 3 hardcooked eggs choppedDressing: 1/2 c oil 1/2 c sugar 1/4 c rice vinegar 1/4 c catsup 1 med onion chopped or sliced fine 2 Tbsp soy sauceMix all together & refrigerate for at least an hour. Pour over salad mix and toss just before serving.Note: This dressing makes enough for two or three salads and I keep the salad mix in refrigerator covered and take out what I need and toss w/dressing. I am alone so don't use a whole big salad all at once. The above salad ingredients are just right for a family or for entertaining.
==========================SPINACH MEAT LOAF2 large eggs -- lightly beaten 1-1/2 pounds ground round 1/2 cup regular oats -- uncooked 1/2 cup wheat germ 1/2 cup carrot -- shredded 1/4 cup chopped onion 10 ounces frozen spinach -- thawed and drained 1/2 cup milk 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup steak sauceCombine first 10 ingredients, stirring well; shape into a 9- x 5- x 3-inch loaf and place on a lightly greased rack in broiler pan. Bake at 350 degrees F. for 40 minutes. Spread steak sauce over meat loaf; bake 20 additional minutes or until a meat thermometer inserted in center registers 160 degrees. Yield: 6 servings.Per serving: 419 Calories (kcal); 24g Total Fat; (50% calories from fat); 30g Protein; 21g Carbohydrate; 153mg Cholesterol; 792mg Sodium; 5g Fiber Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
===Simply Tim's Shrimp Fried Rice (II)Ingredients:One and one half pounds peeled, raw shrimp One quarter cup (or more) wok oil (or peanut oil) 3 to 4 cups pre-cooked rice or more (I like rice) One and one half cups chopped broccoli tops (or less) 1 to 3 cups thin sliced yellow onion strips (I like onions) One half cup frozen uncooked peas (optional) One quarter cup finely chopped carrots (optional) One quarter to one half cup oriental oyster sauce (NOT optional) One quarter cup (or more) oriental soy sauce Cayenne Pepper <sigh> to taste (the more, the merrier)1 egg Kosher or sea-salt to tastePre-cook rice and set aside. Add oil to very hot (high heat) wok (or very LARGE cast iron skillet). Add onions, broccoli, peas, and carrots. Turn quickly and sizzle for Two and one half minutes. Add raw egg. Stir quickly until egg is distributed. Add shrimp all at once. Stir constantly for three minutes. Add soy and oyster sauce. Stir 2 minutes. Mix in cooked rice well. Stir for two minutes. Serve immediately.
============================ LIGHT CHEDDAR-POTATO FRITTATA1-1/2 cups red potatoes -- coarsely chopped Vegetable cooking spray 1 cup tomato -- chopped 1/4 cup chopped green onions 1/2 teaspoon ground black pepper 1/4 teaspoon salt 1-1/2 cups frozen egg substitute -- thawed 1/2 cup reduced fat cheddar cheese -- sharp, shreddedCook chopped potato in a saucepan in boiling water to cover 10 to 12 minutes or until tender. Drain well. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato, tomato, and next 3 ingredients; sauté until onion is tender. Pour egg substitute over vegetable mixture. Cover; cook over medium-low heat 15 minutes or until set. Sprinkle with cheese. Cover; cook 2 minutes or until cheese melts. Cut into 6 wedges and serve immediately. Garnish with more green onions if desired. Yield: 6 servings.(from Cooking Light)Per serving: 150 Calories (kcal); 7g Total Fat; (44% calories from fat); 10g Protein; 11g Carbohydrate; 3mg Cholesterol; 272mg Sodium; 1g Fiber Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
POPPY SEED CHICKEN12 chicken breast halves without skin -- bone-in 2 cans cream of chicken soup -- undiluted 24 ounces sour cream 1/4 cup sherry 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1-1/2 cups buttery crackers (like Ritz), crushed 2 tablespoons poppy seeds 1/3 cup butter or margarine -- meltedPlace chicken breasts in a large Dutch oven and add water to cover; bring to a boil over high heat. Reduce heat and simmer 45 minutes or until tender. Remove chicken from broth and cool chicken to touch (reserve broth for another use). Bone chicken, chop into bite-sized pieces. Place chicken in a lightly greased 13- x 9- x 2-inch baking dish; set aside. Combine soup and next 4 ingredients; pour over chicken. Combine cracker crumbs and poppy seeds; sprinkle over soup mixture, and drizzle with butter. Bake at 350 degrees F. for 30 minutes. Yield: 12 servings.Per serving: 459 Calories (kcal); 24g Total Fat; (47% calories from fat); 33g Protein; 26g Carbohydrate; 109mg Cholesterol; 798mg Sodium; 1g Fiber Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
=GOLDEN PASTA8 ounces shell pasta 2/3 cup chopped cooked turkey -- or ham or burger 12 ounces mixed vegetables, frozen Vegetable oil 2 tablespoons butter 2 tablespoons all-purpose flour 1-1/4 cups milk 1-1/2 cups Cheddar cheese -- grated 1 teaspoon prepared mustard Salt and ground black pepper -- to tasteCook the pasta according to package directions. Drain and place in casserole dish with the meat, vegetables, and 1 to 2 teaspoons vegetable oil. Melt the butter in a saucepan, stir in the flour and cook for 1 minute, stirring. Remove from the heat and gradually stir in the milk. Return to the heat, bring to a boil, stirring, and cook for 2 minutes. Add half the cheese, the mustard, and season to taste. Spoon the sauce over the meat and vegetables. Sprinkle with the rest of the cheese and broil quickly until golden and bubbling. Yield: 4 servings.(from The Ultimate Pasta Cookbook by Linda Fraser)Per serving: 588 Calories (kcal); 25g Total Fat; (38% calories from fat); 31g Protein; 61g Carbohydrate; 88mg Cholesterol; 436mg Sodium; 5g Fiber Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
==BARBECUED HAM SLICES1/2 cup orange marmalade 1/4 cup prepared mustard 1 teaspoon Worcestershire sauce 1/4 cup water -- plus 2 tablespoons 6 ham steaks -- fully cooked, 1" thickCombine first 4 ingredients and mix well; pour into a large baking dish. Add ham slices, turning to coat; marinate in refrigerator about 1 hour. Remove ham from marinade, reserving marinade for basting. Place ham 4 to 5 inches from slow to medium coals; grill 30 to 45 minutes, turning frequently and basting with marinade. Yield: 6 servings.Per serving: 196 Calories (kcal); 5g Total Fat; (21% calories from fat); 20g Protein; 18g Carbohydrate; 45mg Cholesterol; 1418mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates
=Cookies n' Cream PieServing Size : 81 ready Crust-reduced fat graham cracker pie -- crusts removed 1 1/2 Cups skim milk 1 Small Pkg white chocolate fat-free instant pudding 8 Ounces Container light whipped topping -- thawed 1 Cup reduced fat oleo cookies -- crushed(10 to 12)Beat together milk and pudding for 1 min. until well blended. Let stand 5 mins. Fold in whipped topping and crushed cookies. spoon into crust. freeze until firm about 6 hours. Makes one pie.
==========================BRATWURST WITH ONION SAUCE1 1/2 lbs. bratwurst (about 6), precooked 6 T. butter or margarine, divided 3 large onions, thinly sliced 3 T. flour 1 14.5 oz. can beef broth Freshly ground black pepperPrecook the brats (we like them done in beer). Sauté them in 1 T. butter in a large skillet over medium heat, turning frequently, until brown on all sides. Remove from skillet to a warm serving platter; keep warm. Sauté onions in the pan drippings and 2 T. butter over high heat until tender crisp. Remove from skillet with a slotted spoon; reserve. Add 2 T. butter to skillet; stir in flour and cook about a minute, stirring constantly. Stir in beef broth; cook over medium heat until sauce thickens and bubbles for a minute or so. Stir in 1 T. butter and the reserved onions. Season to taste with pepper. Bring to boil and pour sauce over brats.These are very good served with mashed potatoes and a good country bread. Serves 6.
=========================Tomato Pie1 9-inch pie crust 4 tomatoes, peeled and chopped Basil and oregano (preferably fresh), black pepper 1/2 cup mayonnaise 1/3 cup chopped onion 2 cups grated sharp cheeseBake pie crust until almost done. Drain tomatoes. Combine mayonnaise, onion and cheese. (This will not look like enough mayonnaise, but do not add more.)Place tomatoes in pie shell and top liberally with basil, oregano and pepper. Spread with cheese mixture. Bake at 350 degrees for 30 to 35 minutes.
Dot's Jello Salad 1 pt. sour cream 2 3oz pkg lemon jello-dry 1 12 oz. cool whip 2 11oz cans mandarin oranges-drainedMix sour cream & cool whip together in large bowl. Add pkgs of jello (dry). Stir till entirely mixed. Add drained fruit. Stir. Chill till served. You can use any combination of jello & fruit that you want to. I have also used orange jello with crushed pineapple. Be creative. SO easy to fix, SO good to eat.
====MARY'S STUFFED PEPPERS1 lb hamburg 2 eggs .. slightly
beaten 1/2 to 3/4 cup bread .. (depends on the fat content of hmbg) soak
bread and rip into small pieces. salt & pepper
=FOLDED CHICKEN PHILLIES Serves 4 (2 each)Cooking utensils needed: Large Cookie sheet Large skillet, non stick preferably Sharp knife Measuring spoons Measuring Cup basting brush Wooden spoon (or your choice of hand held utensil) Ingredients 4 Boneless, skinless chicken breast - cubed 1 large onion, chopped 2 cloves garlic, minced 1 8 oz package Philadelphia Cream Cheese - room temperature (may use light) 1 to 2 Tablespoon butter 2 Cans Crescent Rolls -- Keep Refrigerated until ready to use! (make sure you use a good quality brand of rolls, it makes a big difference) 1/4 Cup - Seasoned Italian Bread Crumbs 1 Egg White - beaten Salt and Pepper (white or black) to taste*** *** *** *** *** *** *** *** *** *** *** *** *** *** *** ***
Pre-heat oven according to directions on the Crescent Roll can.In a large skillet, melt the butter over a medium low heat, add onions and sauté until clear, add garlic and sauté approximately 2 to 3 minutes. Add Chicken and cook (stirring often) for approximately 10 minutes or until chicken is no longer pink. Reduce heat to low and add Cream Cheese. Season with Salt, Pepper and any other you would like to add. (garlic powder, Celery salt, Ms Dash spicy. are a few examples, but not necessary) Mix thoroughly. Cover and remove from heat.Remove Crescent rolls from can. Separate rolls 2 at a time, pressing seam together. Put onto the Cookie sheet (should make a rectangle). Continue until all of the Rectangles are complete. Scoop out approximately 2 heaping tablespoons of the chicken mixture and put in the center of the Rectangle Crescent roll. (try to work rather quickly or dough becomes to sticky) Fold opposite corners together and pinch all 4 corners together at the top (forms a small peak). Brush each folded Crescent roll with the beaten egg white. Sprinkle each with Italian Bread. Bake according to directions on the Crescent Rolls. Should be lightly golden brown when done.
============================Jalapeno White Sauce 2 cups Whipping Cream 1 cup Sour Cream 1 Tsp. Chicken base 2 Tbs. Clarified Butter 1 Tsp. Flour 1 Jalapeno, minced fine 1 Tbs. Juice from bottled Jalapenos 2 oz. Shredded cheese-equal parts Jack & CheddarHeat whipping cream in a heavy saucepan over high heat. When cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer. While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour and mixing with a wire whip until mixture starts to turn pale gold. Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat, stir in minced jalapeno and the cheese mixture. Mix well. Makes about 3 1/2 cups. Best served warm!
=========================SCALLOPED CABBAGE1 medium sized head cabbage 4 Tbsp. Margarine 4 Tbsp. Flour ½ cup cabbage liquid 1 cup milk 1 cup grated cheddar cheese 1 small onion, finely chopped ½ tsp. Salt ¼ tsp. Pepper ½ cup crushed cheese-flavored snack crackers*Cut cabbage into quarters and remove core; slice into approximately ½" strips. Cook cabbage in boiling water 10 min. Do not overcook. Drain, reserving ½ cup liquid.In saucepan, melt margarine. Add flour and stir (making a roux), cook on low for about 3 minutes; stirring constantly. Add reserved cabbage liquid, milk, onion, salt, and pepper. Stir to mix. Add cheese and continue stirring constantly and cooking on med-low heat until sauce thickens and cheese is melted. Remove from heat.Grease or oil a 2 to 3 quart casserole/baking dish. Place the drained cabbage in the dish and pour sauce over; mix. Top with crushed cheese crackers.Bake at 350º for 30 minutes.
===Brown Sugar Cookies1 1/2 C. brown sugar (packed) 2 eggs 1/2 C. oleo 1/8 t. salt 1 t. soda dissolved in 1 T. boiling water 2 1/2 C. sifted flourMix well in the order given. Roll in small balls, walnut size. Bake on greased sheets at 375 degrees for 15 min. Will spread to about 2 inches. do not overbake.
Pudding Dip2 - 4oz. jello pudding (chocolate) 1 - 4 jello banana or vanilla pudding 1 container of cool whip (thawed) several different kinds of fruitMix all of the puddings together in one bowl (follow directions on jello box), then add 1 cup of the cool whip.Place the remaining cool whip into the bottom and up the sides of a serving bowl and put the pudding in the center of the bowl.Wash the fruit and put the pudding and fruit in the fridge until you are ready to eat it!.
============================= "Weight Watchers" Pumpkin MuffinsIn a large bowl mix the following then set aside:For 6 muffins: for 12 muffins: 1 cup 2 cup canned pumpkin ½ cup 1 cup shredded carrot ½ cup 1 cup egg substitute 1 tsp 2 tsp vanilla extract ¼ cup ½ cup raisins ½ ounce 1 ounce pecans (optional)In small bowl combine the following: ¼ + 2 T ¾ cup flour ¼ tsp ½ tsp salt 2 tsp 1T + 1 tsp baking powder ½ tsp 1 tsp baking soda 2/3 cup 1-1/3 cup dry powdered milk 2 tsp 1T + 1 tsp pumpkin spice 2 tsp 1T + 1 tsp cinnamon Sugar substitute to equal ¼ cup (½ cup) or to taste*Optional spices: ¼ tsp (½ tsp) each: mace, allspice, nutmeg, coriander, Dash (1/8 tsp) ground clovesSpray 6 (12) cup muffin tin with spray release. Set aside.Combine dry ingredients with pumpkin mixture. Divide evenly into muffin cups**. Bake 30-40 minutes at 350* F or until toothpick comes out clean.**NOTES: +Cups will be VERY full. +DO NOT use paper liners, these muffins are too moist the papers will stick! +1½ oz (3 oz) of either uncooked old-fashioned rolled oats or Bran cereal can be substituted for the flour. Place in blender and pulse until it resembles flour.Makes 2 (4) servings of 3 muffins each. Each serving provides: 1 bread, 1 protein, 1 fruit, 1 milk, 1¼ vegetable, 10 optional calories, add 1 Fat if pecans are used.
PASTA WITH PEPPERONI AND TOMATO1 onion 1 red bell pepper 1 green
bell pepper 2 tablespoons olive oil 1-3/4 pounds diced tomatoes 2 tablespoons
tomato paste 2 teaspoons paprika 6 ounces pepperoni sausage 3 tablespoons
chopped fresh parsley 1 pound pasta -- such as fusilli (spirals) Salt and
ground black pepper to taste Olive oil for tossing pastaChop the onion. Halve, core, and
seed the peppers. Cut the flesh into dice. Heat the oil in a medium saucepan,
add the onion and cook for 2 to 3 minutes until it starts to color. Stir
in the bell peppers, tomatoes, tomato paste, and paprika, bring to a boil
and simmer, uncovered, for about 15 to 20 minutes until reduced and thickened.
Slice the pepperoni and stir into the sauce with 2 tablespoons of the chopped
parsley. Season to taste with salt and ground black pepper. Meanwhile,
cook the pasta in plenty of boiling salted water according to the instructions
on the package. Drain well. Toss the pasta with the remaining parsley in
a little extra olive oil. Divide among 4 warmed bowls and top with sauce.
Yield: 4 servings.(from The Ultimate Pasta Cookbook
by Linda Fraser)Per serving: 771 Calories (kcal);
28g Total Fat; (32% calories from fat); 26g Protein; 104g Carbohydrate;
34mg Cholesterol; 962mg Sodium; 1g Fiber Food Exchanges: 5 1/2 Grain(Starch);
1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
===========================ELEGANT RICE1-2/3 cups low sodium chicken broth -- undiluted 1 cup long-grain rice -- uncooked 1/2 cup dry white wine 1/4 teaspoon freshly ground black pepper Vegetable cooking spray 1 cup fresh mushrooms -- sliced 1/4 cup finely chopped celery 1/4 cup finely chopped green onions 14 ounces (can) artichoke hearts -- drained and chopped 3/4 cup tomato -- peeled, seeded, diced 3 tablespoons minced fresh parsley 1/4 teaspoon saltCombine first 4 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Set aside and keep warm. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add mushroom, celery, and green onions; sauté until tender. Add reserved rice, artichoke hearts, tomato, parsley, and salt; stir well. Cover and cook over medium heat 2 to 3 minutes or until thoroughly heated. Yield: 10 servings(from Cooking Light)Per serving: 110 Calories (kcal); trace Total Fat; (2% calories from fat); 5g Protein; 21g Carbohydrate; 0mg Cholesterol; 184mg Sodium; 3g Fiber Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
=== GREEN BEAN MEDLEY1/2 pound green beans -- fresh 3 tablespoons vegetable oil 2 cups broccoli flowerets 3 tomatoes, red ripe -- cut into wedges 3 scallions -- cut into 2" pieces 1/4 pound fresh mushrooms -- sliced 8 ounces water chestnuts, canned -- sliced, drained 1 tablespoon soy sauce 1/4 teaspoon saltWash green beans, trim ends, and remove strings. Cut beans diagonally into 2" pieces. Pour oil around top of a preheated wok or large skillet; allow to heat at medium-high for 2 minutes. Add beans and broccoli; stir-fry 2 minutes. Add tomatoes, scallions, mushrooms, and sliced water chestnuts; stir-fry 2 minutes. Stir in soy sauce and salt. Serve immediately. Yield 6 servings.Per serving: 118 Calories (kcal); 7g Total Fat; (50% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 279mg Sodium; 4g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
==========================AUNT EFFIE'S CUSTARD JOHNNY CAKE1 cup cornmeal 1/2 cup flour 2 tablespoons sugar 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 2 eggs -- well beaten 1 cup milkPreheat the oven to 350 degrees F. Grease a rectangular baking pan. Mix and sift together the cornmeal, flour, sugar, baking soda, and salt in a large bowl. Beat in the buttermilk, then stir in the eggs. Add the milk, blending quickly. Pour into the prepared pan. Bake for about 35 minutes. Serve immediately, cutting into squares at the table. The custard will rise to the top in baking. Yield: 6 servings.(from A Gracious Plenty edited by John T. Edge)Per serving: 202 Calories (kcal); 4g Total Fat; (16% calories from fat); 8g Protein; 34g Carbohydrate; 69mg Cholesterol; 647mg Sodium; 2g Fiber Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
=========Chicken Salad of the Wife of Kit Carson4 chicken breast halves -- boneless skinless 1 cup garbanzo beans -- drained 4 tablespoons chopped green chilies 2 avocados -- peeled and diced 2 medium tomatoes -- cored, seeded, and diced 1 medium head Romaine lettuce -- cut into thin strips 1/2 cup Spicy Lime Dressing -- recipe follows Marinade -- recipe follows 4 teaspoons sour cream 4 tablespoons bottled tomato salsa 28 blue corn tortilla chipsSPICY LIME DRESSING 1/4 clove garlic 1/2 shallot 1/2 teaspoon ground chili 1-1/2 tablespoons red wine vinegar 2 tablespoons fresh lime juice 3/4 teaspoon Dijon mustard 3/4 teaspoon puréed ancho chili 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup peanut oilMARINADE 1-1/2 cups fresh pineapple juice 3 tablespoons honey 2 tablespoons sesame oil 1/2 cup cider vinegar 2 tablespoons sugar 4 cloves garlic 4 tablespoons ground chili 1/2 teaspoon ground coriander 1/2 teaspoon ground cuminPlace chicken in Marinade and refrigerate, covered, about 4 hours. Remove chicken from Marinade and place on prepared grill. Grill about 10 minutes, turning once. Or, place chicken in heavy fry pan sprayed with non-stick vegetable spray and sauté about 10 minutes, turning once. In large bowl, mix together garbanzo beans, green chilies, avocados, tomatoes, lettuce and Spicy Lime Dressing; toss gently to mix well. For full salad, arrange in large bowl or platter with 20 blue corn tortilla chips around side. Add salad mixture and top with 4 chicken breast halves. On top of each chicken breast half, arrange 2 chips and top each one with 1 teaspoon sour cream and 1 tablespoon tomato salsa. For individual salads, cut each chicken breast half into 4 or 5 strips; arrange salad in individual bowl or plate with 6 tortilla chips around edge. Top each with chicken strips, 1 tortilla chip, 1 teaspoon sour cream and 1 tablespoon tomato salsa.To prepare Marinade, in food processor or blender, place 1-1/2 cups fresh pineapple juice, 3 tablespoons honey, 2 tablespoons sesame oil, 1/2 cup cider vinegar, 2 tablespoons sugar, 4 cloves garlic, 4 tablespoons ground chili, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin. Blend until very smooth.Spicy Lime Dressing, in food processor or blender, place 1/4 clove garlic, 1/2 shallot, 1/2 teaspoon ground chili, 1-1/2 tablespoons red wine vinegar, 2 tablespoons fresh lime juice, 3/4 teaspoon Dijon mustard, 3/4 teaspoon puréed ancho chili, 1/4 teaspoon salt and 1/8 teaspoon pepper. Process on medium speed, slowly adding 1/2 cup peanut oil in thin stream until well incorporated.Yield: 4 servingsSource: "National Broiler Council"Per serving: 1809 Calories (kcal); 74g Total Fat; (36% calories from fat); 67g Protein; 225g Carbohydrate; 95mg Cholesterol; 1336mg Sodium; 30g Fiber Food Exchanges: 12 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fruit; 12 Fat; 1 1/2 Other Carbohydrates
Layered Angel Hair Pasta BakePreheat oven to 350 degrees.Cook a 12 oz. package of angel hair pasta and set aside. In the meantime, prepare the sauce. Saute:1 medium onion, chopped 1 green pepper 8 ounces of fresh mushrooms, sliced 14 ounce can of diced tomatoes 1 teaspoon oregano, crushed 1 teaspoon basil, crushed salt and pepper to tasteSet aside an 8 ounce package of shredded mozarella cheese and 1/4 cup of parmesean cheese. Mix 1 can of cream of mushroom soup with 1/4 cup of water and set aside.Now, layer in this order: 1/2 of the pasta, 1/2 of the sauce, and 1/2 of the mozeralla cheese. Repeat this layering again. When you have topped it with the mozarella cheese, cover with the soup mix and top with the Paramesean Cheese. Bake for 30 minutes, uncovered, at 350 degrees. Take out of the oven and let sit for 5-10 minutes before serving.
Holiday Pistachio Bread 1 box yellow cake mix 1 (4 oz.) box instant pistachio pudding 4 eggs 1/4 cup vegetable oil 1/8 cup water 1 cup maraschino cherries, drained and finely chopped 1 cup sour cream 1/2 cup chopped nuts Combine all ingredients and mix with spoon. Grease 2 standard loaf pans. Divide dough and place in pans. Mix 1/4 cup sugar and cinnamon to taste. Sprinkle over dough. Bake at 350* for 50-55 minutes. Cool and wrap in foil. Best if made a couple of days ahead.
====SPICY MASHED SWEET POTATOES (OR YAMS)2 medium-sized sweet potatoes or yams 1/4 tsp. black pepper 1/2 tsp. seasoned salt (or just plain table salt) 3 Tbsp. butter 1/4 cup spiced rum (or brandy, or orange juice)Boil the sweet potatoes in a saucepan with just enough water to cover the tops until soft (about 20 minutes). Mash with a spoon, add rest of ingredients and serve.
=HILLBILLY CHILI2 lbs ground beef 1 large onion, coarsely chopped 1 small green pepper, coarsely chopped 3 cans (15oz ea) red kidney beans 1 can (15 oz) tomato sauce 2 cloves minced garlic 1/4 tsp Italian seasoning 3 tbs chili powder 1 to 1 1/2 tbs ground cumin Salt and ground black pepper to tastePut meat, onion, and pepper in a 3 qt or larger pan. Salt and pepper to taste. Break meat up and cook over medium heat, stirring occasionally, until meat is evenly browned; drain. Add beans, tomato sauce, garlic and seasoning. Simmer uncovered for about 30 to 45 minutes, stirring occasionally.
=======Broccoli Soup1 can cream of celery soup1 can of cream of mushroom soup1-1/2 to 2 soup cans of milk1 box of birds eye frozen broccoli cook (2 cups)Cook all together for about 20 min. Nice and thick soup. You can sprinkle cheese over top if you want. We have enjoyed this recipe for about 8 years. It is served in a small restaurant in our home town.I enjoy all the recipes that I get from you. LOVE RECIPES!!. Donna
=Three Bean Salad15 oz. can cut green beans 15 oz. can wax beans 15 oz. can kidney beans 3/4 cup chopped white onion 1/3 cup cider vinegar 1/3 cup sugar 1/3 cup olive oilPlace a colander in the sink. Place all three cans of beans in the colander to drain. Add chopped onion and pour beans and onion into a gallon-size zip-lock bag. Measure vinegar into a microwave safe bowl and heat one minute. Add sugar and stir to dissolve. Add oil and stir well. Pour over beans and onion in plastic bag. Zip shut and rotate to mix well. Refrigerate. About every thirty minutes, turn bag to marinate beans evenly. Anytime after two hours it is ready to serve. Pour into a serving dish. Serves 8.
Rhubarb CrunchMix until crumbly: 1 c. all purpose flour 3/4 c. old fashioned oatmeal, uncooked 1 tsp. cinnamon 1/2 c. butter or margarine, melted 1 c. brown sugarPress half of the crumbs in a 9 x 9 pan. Cover with 4 cups of cubed rhubarb. Combine the following: 2 T. cornstarch 1 c. sugar 1 c. water 1 tsp. vanilla Cook until thick and clear. Can add a few drops of red food coloring, if desired. Pour over rhubarb and top with remaining crumbs. Bake at 350 for 1 hour. Serve warm with whipped cream or ice cream. Very good!
=Broccoli Delight Salad5 cups chopped fresh broccoli 3 Tbs vinegar 1/2 cup raisins 1 cup mayonnaise 1/4 cup chopped red onion 10 slices bacon, cooked/crumbled 2 Tbs sugar 1 cup sunflower seeds (meats)In a large salad bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, vinegar and mayonnaise. Pour over broccoli; toss to coat. Refrigerate. Just before serving, sprinkle with bacon and sunflower seeds; toss. Yield: 6-8 servingsI usually use 1/2 lb bacon, and I cut the sunflower seeds back to 1/4 - 1/2 c. We really enjoy this salad, and it is so healthy for you too. Hope that you all enjoy it. Have a good summer!
==Bread Pudding With Whiskey SauceCooking Time: 45 minutes April 13, 2000 Serves: Amount Ingredient6 C (1.5L) Dry Bread Cubes (about 8 healthy slices of bread) 2 C (500ml) Milk (you can use skim for a lighter recipe) 1/4 C (60g) Butter or Margarine 1/2 C (100g) Sugar 2 lg Eggs, beaten 1 tsp Ground Cinnamon 1/2 tsp Ground Nutmeg 1 T Vanilla 1/2 C (125ml) Raisins (optional) Water, Boiling Whiskey sauce 1 C (250ml) Brown Sugar, packed 1/2 C (125g) Butter or Margarine 4 T Bourbon, Brandy, or WhiskeyPreheat oven to 350F (180C) degrees. In a sauce pan, heat milk and butter over medium heat until butter is melted and milk is hot. In another pot start boiling water Mix sugar, spices, eggs, vanilla in a large bowl until blended. Add raisins to the mixture and then the bread cubes to soak. Gently stir in the milk mixture to the bread mixture. Pour the mixture into a 8x8x2 inch (20x20x5cm) casserole dish. You can also use a 1 1/2 quart casserole baking dish. Place the small casserole dish in a larger 13x9x2 inch (30x23x5cm) casserole dish, and place in the oven. Carefully pour (so not to splash the bread mixture) the boiling water into the larger casserole dish to about 1 inch (2.5cm) deep. Bake uncovered 40 to 45 minutes until the knife inserted 1 inch (2.5 cm) from the edge of the casserole comes out clean. When the Bread Pudding is finished baking you can quickly make the whiskey sauce. To make Whiskey Sauce first heat the brown sugar and butter in a heavy sauce pan over medium heat. Stir constantly until the sugar dissolves. Add the bourbon brandy or whiskey to the sugar mixture. If you like to cook the alcohol off then add the alcohol when you are melting the butter and sugar. Best if the sauce is enjoyed warm on a warm piece of bread pudding.
MOM'S CHICKEN MIX: 2 cups cream of mushroom soup (2 cans) 1 large sour cream (16 oz.) 1 can mushroom pieces (4 oz.) 8 oz. block monterey cheese (grated) spices of your choice Mix up well, and pour over cooked chicken pieces, garnish with parsley and paprika. Bake for 1 hour in a 375 degree oven. Serve over rice.
==Cajun Ribs4 pounds pork back ribs 2 tablespoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons red pepper 1-1/2 teaspoons white pepper 1/2 teaspoon black pepper 1 teaspoon dried thyme leaves 1 teaspoon oreganoCut ribs into serving-size pieces. Combine seasonings together well and rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and cook, turning every 15 minutes, for 1-1/2 hours. Yield: 4 servings.Per serving: 742 Calories (kcal); 54g Total Fat; (66% calories from fat); 55g Protein; 5g Carbohydrate; 166mg Cholesterol; 1268mg Sodium; 1g Fiber Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
==Asian-Style Vegetable Stir Fry1/4 cup honey 1/4 cup prepared stir fry sauce 1/4 teaspoon crushed red pepper flakes 4 teaspoons peanut oil OR 4 teaspoons vegetable oil 2 cups small broccoli florets 2 cups small mushrooms 1 small onion -- cut into wedges and separated into 1-inch strips 1 medium carrot -- cut diagonally into 1/3 inch slicesCombine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a ve getable side dish or over steamed rice or noodles for a main dish. Yield: 4 servings.Per serving: 157 Calories (kcal); 5g Total Fat; (25% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 549mg Sodium; 3g Fiber Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
=Baked Vegetables au Gratin1 tablespoon olive oil 1 tablespoon
butter 1 medium onion -- chopped 1 cup sliced mushrooms 1 large carrot
-- sliced the length of the carrot, about 1/4 inch wide 1 zucchini -- sliced
into long thin strips 2-1/2 cups grated Cheddar cheese 1 small head broccoli
-- sliced into long thin pieces 1 small head cauliflower -- sliced into
long thin pieces 3 medium potatoes -- sliced into long thin slices 2 tablespoons
butter Salt Black pepperBEAT TOGETHER WELL 2 cups milk 3
eggsTOPPING - MIX TOGETHER 1/4 cup Parmesan
cheese 3 cups bread crumbsMelt butter into oil, swirl to mix
and add onions. Sauté until light golden and add mushrooms. Cook
another 2 minutes and remove from heat. Heat oven to 375ºF. Butter
a large deep casserole dish. Wash vegetables (any combination of those
mentioned or whatever you have on hand). Slice all vegetables into thin
slices, the length of each vegetable. Lay one layer of carrot and zucchini,
sprinkle with half of the onions and mushrooms, one-third of the grated
cheese, and salt and pepper, lay down a layer of broccoli and cauliflower,
sprinkle with remaining onions and mushrooms, one-third of the grated cheese
and salt and pepper. Lay down a layer of potatoes and sprinkle with salt
and pepper. Dot with butter. Mix together milk and eggs and pour over mixture.
Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes.
Sprinkle with remaining one-third of the cheese, breadcrumbs and Parmesan
mixture and bake another 15 minutes. Yield: 8 servings.Source: "Earth Kitchen Cookbook
by Dee Bell"Per serving: 515 Calories (kcal);
25g Total Fat; (42% calories from fat); 27g Protein; 50g Carbohydrate;
129mg Cholesterol; 780mg Sodium; 9g Fiber Food Exchanges: 2 Grain(Starch);
1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
SHE CRAB SOUP1 Leek, sliced 8 Ribs celery, diced 2 tb Flour Pinch of oregano 1 qt Fish stock (or chicken broth) 1/2 lb Crabmeat 1 t Worcestershire sauce 2 Egg yolks, beaten 1 Onion, diced 1/4 lb Butter 1 t Tomato paste 1 qt Chicken broth 4 oz Crab roe (optional) 4 tb Sherry 1/2 pt Cream Salt and pepper to tasteMelt butter in saucepan, add vegetables, and simmer until tender. Mix flour, tomato paste and oregano. Stir well, add to vegetables. Stir in chicken broth and fish stock (or rest of chicken broth). Boil 30 minutes, stirring occasionally. To this mixture, add (optional) crab roe, crabmeat, sherry, Worcestershire sauce, salt & pepper. Cook for 5 minutes ONLY. Remove from heat. Add egg yolks and cream. Serve at once. Makes about 1 gallon.
PINEAPPLE-CELERY SALAD15-1/4 ounces canned pineapple chunks -- drained 2/3 cup chopped celery 1/2 cup chopped pecans 1/4 cup mayonnaise 1/2 teaspoon salt 1/8 teaspoon paprika 1 small head of lettuce -- shredded 11 ounces canned mandarin oranges in light syrup -- drainedCombine pineapple, celery, pecans, mayonnaise, salt, and paprika, mixing well. Chill. Arrange lettuce on individual salad plates; top with pineapple mixture. Garnish with mandarin oranges. Yield 6 servings.Per serving: 169 Calories (kcal); 15g Total Fat; (71% calories from fat); 2g Protein; 11g Carbohydrate; 3mg Cholesterol; 246mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates
SUNRISE CHICKEN 4 skinless, boneless chicken breast halves 1 tablespoon canola oil salt and fresh-ground pepper to taste 2 teaspoons fresh grated ginger 1 cup orange juice 1/2 cup dry white wine 1 teaspoon lime juice 1/2 teaspoon Dijon mustard 1 teaspoon maple syrup 1/2 teaspoon thyme 1/4 teaspoon coriander 1 can (15 oz.) sweet potatoes, drained 1/3 cup slivered almonds 1 cup datesHeat oil in large skillet over moderate heat. Season chicken with salt and fresh-ground pepper. When oil is hot, add chicken, cooking till light brown on both sides. Add the ginger, orange juice, wine, lime juice, mustard, maple syrup, thyme, and coriander. Stir, blending. Add sweet potatoes. Simmer for 10 minutes. Remove from heat and add almonds and dates. Serves 4.
BACON SPAGHETTI5 slices bacon -- chopped 1/4 cup chopped onion 1/4 cup chopped green bell pepper 4 ounces spaghetti -- broken 1 cup boiling water 14-1/2 ounces canned tomatoes -- undrained, chopped 1 tablespoon Worcestershire sauce 2 tablespoons Parmesan cheese -- gratedCombine bacon, onion, and green pepper in a large skillet; sauté 5 minutes. Drain drippings. Add spaghetti, water and tomatoes. Cover and simmer 20 minutes or until spaghetti is tender, stirring occasionally. Stir in Worcestershire sauce. To serve, sprinkle each serving with Parmesan cheese. Yield: 2 servings.Per serving: 382 Calories (kcal); 10g Total Fat; (24% calories from fat); 17g Protein; 56g Carbohydrate; 17mg Cholesterol; 732mg Sodium; 4g Fiber Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
DILL AND SOUR CREAM POTATO SALAD3 pounds new potatoes -- unpeeled 2/3 cup mayonnaise 8 ounces sour cream 1 tablespoon chopped fresh dill 2 teaspoons chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon ground black pepperCook unpeeled potatoes in boiling, salted water to cover 15 minutes or until tender; drain and let cool to touch. Leaving skins on, cut potatoes into eighths. Place in a large bowl. Combine mayonnaise and next 5 ingredients; add to potatoes, tossing gently. Cover and chill 8 hours. Yield: 8 servings.Each serving: 327 Calories (kcal); 22g Total Fat; (57% calories from fat); 5g Protein; 32g Carbohydrate; 19mg Cholesterol; 263mg Sodium; 3g Fiber Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
HAM NOODLE SKILLET4 ounces canned whole mushrooms 2 cups cooked ham -- cubed 1/4 cup chopped green bell pepper 1/4 cup chopped onion 2 tablespoons margarine -- melted 1/8 teaspoon ground black pepper Dash paprika 1 teaspoon Worcestershire sauce 1 cup water 4 ounces medium egg noodles 1 cup sour creamDrain canned mushrooms, reserving 1/4 cup liquid. Set aside. Sauté ham, green pepper, and onion in margarine in a large skillet. Stir in black pepper, paprika, and Worcestershire sauce. Add water, reserved mushroom liquid, and noodles; bring to a boil. Cover, reduce heat, and simmer 20 minutes, adding mushrooms the last 5 minutes. Stir in sour cream; cook until thoroughly heated. (Do not boil.) Yield 4 servings.Per serving: 304 Calories (kcal); 25g Total Fat; (73% calories from fat); 14g Protein; 6g Carbohydrate; 64mg Cholesterol; 1001mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
CRUSTLESS SAUSAGE-APPLE QUICHE1/2 pound bulk sausage 1-1/2 cups chopped apples 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup shredded sharp Cheddar cheese 4 eggs -- beaten 1 cup half and half 1/2 cup biscuit mixCook sausage until browned, stirring to crumble; drain well. Set aside. Combine apple, spices, cheese, and sausage. Spoon into a 9-inch quiche dish. Combine eggs, half-and-half, and biscuit mix in a mixing bowl; mix well. Pour over apple mixture. Bake at 375 degrees F. for 40 minutes or until set. Yield: 6 servings.Per serving: 393 Calories (kcal); 31g Total Fat; (70% calories from fat); 15g Protein; 14g Carbohydrate; 185mg Cholesterol; 551mg Sodium; 1g fiber Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates
APRICOT BAKED HAM6 pounds ham, rump half -- fully cooked 20 whole cloves 1/2 cup apricot preserves 3 tablespoons mustard powder 1/2 cup light brown sugar -- packedScore the surface of the ham with shallow diamond-shaped cuts. Insert cloves in cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F. for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F. Yield: 12 servings.Per serving: 514 Calories (kcal); 32g Total Fat; (55% calories from fat); 36g Protein; 21g Carbohydrate; 124mg Cholesterol; 149mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates
MARINATED SHRIMP SALAD2 quarts water 2-1/2 pounds shrimp -- medium-sized, unpeeled 1 large green pepper -- coarsely chopped 4 green onions -- with tops, sliced 1/2 cup celery -- sliced diagonally 1/2 cup cucumber -- chopped 2 ounces pimiento -- diced, drained 1 cup apple juice -- unsweetened 2/3 cup cider vinegar 1/4 teaspoon hot sauce 1/4 teaspoon paprika 1/3 pound fresh snow peasBring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp. Chill. Combine shrimp and next 5 ingredients in a large shallow dish. Combine apple juice, vinegar, hot sauce, and paprika, mixing well. Pour over shrimp mixture. Cover and refrigerate overnight. Arrange snow peas on a steaming rack, and place over boiling water; cover and steam 3 to 5 minutes or until crisp-tender. Chill peas. To serve, arrange peas on plate; top with shrimp mixture. Yield: 6 servings.Per serving: 250 Calories (kcal); 3g Total Fat; (12% calories from fat); 40g Protein; 14g Carbohydrate; 288mg Cholesterol; 310mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates
SPAGHETTI STROGANOFF1/4 cup chopped onion 2 tablespoons butter or margarine 2 tablespoons flour 1 cup beef bouillon 6 ounces canned mushroom slices -- undrained 2 cups roasted beef bottom round -- cubed 1-1/2 teaspoons dill weed 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup sour cream 8 ounces spaghetti PaprikaAdd onion to butter in skillet; cook 2 minutes or until tender. Blend in flour; gradually add bouillon. Bring to a boil, stirring constantly; boil 1 minute. Add mushrooms with their liquid, beef, dill, salt, and pepper. Cook over low heat 5 minutes. Slowly add sour cream, stirring constantly. Meanwhile, cook spaghetti in boiling salted water; drain. Serve stroganoff sauce over spaghetti. Garnish with paprika. Yield: 4 servings.Per serving: 809 Calories (kcal); 32g Total Fat; (36% calories from fat); 47g Protein; 81g Carbohydrate; 135mg Cholesterol; 1043mg Sodium Food Exchanges: 5 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
HOT-AND-LIGHT POTATO SALAD4 cups red potato -- thinly sliced, unpeeled 1 tablespoon margarine -- reduced calorie 1 cup chopped onion 1/2 cup lowfat mayonnaise 1/3 cup apple cider vinegar 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon chopped fresh parsleyCook potatoes in boiling water to cover 8 to 10 minutes or until tender (do not overcook). Drain and set aside. Melt margarine in a heavy nonstick skillet over medium heat; add onion, and cook, stirring occasionally, 2 to 3 minutes. Combine mayonnaise and next 4 ingredients; stir into onion mixture. Add potatoes; cook, stirring constantly, 2 minutes or until thoroughly heated. Sprinkle with parsley. Yield: 6 servings.Per serving: 170 Calories (kcal); 7g Total Fat; (38% calories from fat); 2g Protein; 25g Carbohydrate; 7mg Cholesterol; 301mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
EASY CHEESY PAN SOUFFLE'4 tablespoons butter 3 tablespoons flour 1 cup milk 1/4 teaspoon salt 1/8 teaspoon ground nutmeg Dash cayenne 3 egg yolks 3/4 cup Gruyere cheese -- shredded 1/4 cup Parmesan cheese -- grated 4 egg whitesPreheat oven to 400 degrees F. In a heavy medium saucepan, melt 3 tablespoons butter over medium heat. Add the flour and cook, stirring, 1 to 2 minutes without allowing the mixture to brown. Gradually whisk in the milk and bring to a boil, whisking until smooth and thickened, about 1 minute. Mix in the salt, nutmeg, and cayenne. Remove from heat. One at a time, beat in the egg yolks, whisking until completely blended. Add the Gruyere and Parmesan cheese to the hot sauce, stirring until melted and smooth. In a clean bowl, beat the egg whites until stiff but not dry. Dollop a big spoonful of the egg whites onto the warm cheese base. Stir to mix in and lighten the base. Gently fold in the rest of the beaten egg whites, being careful not to deflate the mixture. If in doubt, under blend rather than over mix. If your nonstick frying pan does not have a metal handle, wrap the handle in several thicknesses of aluminum foil, shiny side out. Melt the remaining butter in the pan over medium heat, swirling to coat the bottom and sides. Scrape the soufflé into the pan and cover tightly with a lid. Cook for 2 minutes. Reduce the heat to medium low and cook 5 minutes longer without peeking. After the full seven minutes, check the soufflé. It should be risen and firm around the sides but still soft in the center. Transfer the pan to the preheated oven. Bake for 5 to 7 minutes, or until the soufflé is puffed and just set. Serve at once. Either serve from the pan, cutting the soufflé into wedges and presenting them browned side up, or invert onto a large round platter. Yield: 4 servings.(from A Man And His Pan by John Boswell)Per serving: 328 Calories (kcal); 26g Total Fat; (69% calories from fat); 16g Protein; 8g Carbohydrate; 225mg Cholesterol; 502mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
LASAGNA WITH BEEF AND HEARTY CHILI SAUCE1 pound pinto beans 1-1/2 pounds round steak -- lean 1 large onion -- chopped 1 green pepper -- chopped 3 tomatoes -- seeded and chopped 15 ounces (1 can) tomato sauce 1 cup catsup 1 cup water 3 tablespoons jalapeno peppers -- diced 2 tablespoons Worcestershire sauce 1 tablespoon brown sugar 1-1/2 teaspoons cumin 1 teaspoon cayenne pepper Salt to taste 1 pound lasagna noodles 3/4 cup nonfat Cheddar cheese -- grated 3/4 cup nonfat Mozzarella cheeseRinse and sort through beans. Cover with water and soak overnight. Drain beans and put into a nonstick soup pot. Cover with fresh water. Add 2 quarts more water and cook for 2 hours. Drain beans and return to pot. Add steak, onion, green pepper, tomatoes, tomato sauce, catsup, water, jalapenos, Worcestershire sauce, brown sugar, cumin, and cayenne. Cook, covered, over medium heat for 1-1/2 hours. Remove meat and shred. Set aside. Season chili with salt to taste and continue to cook until chili is quite thick, about 30 minutes more. Preheat oven to 350 degrees F. Meanwhile, bring water to a boil, add noodles, and cook until al dente. Plunge into cold water and drain as used. Spray a lasagna pan with vegetable spray and place a layer of lasagna noodles on the bottom. Spread with half of the shredded meat and then top with about one-third of the chili. Repeat process, starting and ending with noodles. Spread a thin layer of chili over the last noodle layer and then sprinkle top with cheeses. Bake, uncovered, 20 to 30 minutes, or until cheese is browned. Let lasagna sit for at least 10 minutes before serving. Yield: 12 servings.Per serving: 449 Calories (kcal); 8g Total Fat; (16% calories from fat); 30g Protein; 65g Carbohydrate; 36mg Cholesterol; 622mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
GREEN EGGS AND HAM6 ounces country ham -- sliced thin 12 eggs, hard-boiled 1 avocado -- peeled and mashed 2 tablespoons finely chopped onion 1 clove garlic -- minced 2 tablespoons mayonnaise 2 tablespoons lime juice 1 teaspoon hot sauce 1 tomato -- peeled, seeded, finely choppedCook ham in nonstick skillet over medium heat 5 minutes or until lightly browned; turning once. Drain and finely chop. Cut eggs in half length-wise and carefully remove yolk. Mash yolks with a fork; add avocado and next 5 ingredients, stirring well. Fold in tomato and spoon into egg whites. Top with ham. Yield: 2 dozen (12 servings).Per serving: 151 Calories (kcal); 11g Total Fat; (67% calories from fat); 9g Protein; 3g Carbohydrate; 221mg Cholesterol; 275mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
BAKED FILLETS IN LEMON-CELERY SAUCE2 pounds flounder fillets 1 10 3/4 oz can cream of celery soup -- undiluted 1/4 cup butter or margarine -- melted 3 tablespoons green pepper -- finely chopped 2 tablespoons lemon juice PaprikaArrange fillets in a lightly greased 12- x 8- x 2-inch baking dish. Combine soup, butter, green pepper, and lemon juice; pour over fish. Sprinkle with paprika. Bake, uncovered, at 350 degrees F. about 20 minutes or until fish flakes easily with a fork. Place fish under broiler 2 to 3 minutes or until lightly browned. Yield: 6 servings.Per serving: 227 Calories (kcal); 11g Total Fat; (43% calories from fat); 29g Protein; 3g Carbohydrate; 96mg Cholesterol; 398mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
APPLE AND POTATO CHOWDER6 slices bacon -- diced 2 medium onions -- finely chopped 2 potatoes -- peeled and cut into 1/2-inch dice 3 large apples -- Granny Smith, peeled and cored, cut into 1/2-inch dice 4 cups chicken broth 1/4 teaspoon ground black pepper 1 cup light cream 1/4 cup green onion -- tops, sliced;iced thinGently cook bacon in medium saucepan over medium heat until browned and crispy. Remove with slotted spoon to paper towels to drain. Add onion to saucepan. Cook 2 minutes, scraping up browned bits from bottom with wooden spoon. Add potatoes. Cook, stirring occasionally, 5 minutes. Meanwhile, pare and core apples. Cut into 1/2-inch dice. Drain excess fat from saucepan; discard. Add apple and chicken broth to saucepan. Bring to boiling. Season with black pepper. Lower heat and simmer 25 minutes or until potato and apple are very soft. Stir several times with a whisk to puree some of the apple and potato, but still leaving the soup very chunky. Add cream. Gently heat. Reheat bacon bits in a small skillet. To serve, ladle chowder into soup bowls. Sprinkle each serving with the bacon bits and green onion. Yield: 6 servings.Per serving: 250 Calories (kcal); 12g Total Fat; (42% calories from fat); 8g Protein; 29g Carbohydrate; 32mg Cholesterol; 630mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates
GREEN BEANS WITH GRUYERE1 pound green beans 1/2 cup water 1/4 cup finely chopped onion 1/4 teaspoon salt 1/4 teaspoon lemon pepper 1/2 cup shredded Gruyere (or Swiss) cheeseWash beans, trim ends, and remove strings. Combine beans, water, onion, salt, and lemon pepper seasoning in a 1-1/2 quart casserole. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH 5 to 6 minutes or until crisp-tender, stirring after 4 minutes (microwave oven times may vary). Sprinkle with Gruyere cheese and serve immediately. Yield: 4 servings.Per serving: 88 Calories (kcal); 4g Total Fat; (38% calories from fat); 6g Protein; 9g Carbohydrate; 13mg Cholesterol; 199mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
CHICKEN DELICACY12 ounces egg noodles 4 ounces dried beef slices 1 cup sour cream 1 10 3/4 oz can condensed cream of mushroom soup 6 boneless skinless chicken breast halves 3 slices bacon -- cut in half 1/2 cup chopped fresh parsleyPreheat oven to 350 degrees F. Cook egg noodles in large pot of boiling water for 6 minutes. Drain the noodles, cool under cold running water, and drain again. Spread the dried beef over the bottom of a 12- x 8- x 2-inch casserole dish. Spread the noodles evenly over the beef. Combine the sour cream and mushroom soup in a small bowl. Pour the mixture over the noodles. Arrange the chicken on top. Cook the bacon in nonstick skillet for 3 minutes on each side; the bacon should be only partially cooked. Drain fat. Lay piece of bacon on each piece of chicken. Bake, uncovered, in 350 degree F. oven for 30 minutes. Cover dish with aluminum foil and bake for 15 minutes more or until chicken is cooked through. Sprinkle with parsley and serve. Yield: 6 servings.Per serving: 507 Calories (kcal); 15g Total Fat; (27% calories from fat); 43g Protein; 46g Carbohydrate; 150mg Cholesterol; 1153mg Sodium Food Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
TARRAGON PASTA SALAD8 ounces bow-tie pasta -- cooked and drained 9 ounces tuna in water, canned -- drained and flaked 1/3 cup chopped red bell pepper 1/4 cup sliced green onions 3/4 cup mayonnaise 4 teaspoons minced fresh tarragon (or 1 tsp dried) 2 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon ground black pepperIn a large bowl, combine cooked pasta, tuna, red pepper, and green onions. In a small bowl, combine mayonnaise, tarragon, lemon juice, salt, and black pepper; mix well. Pour over salad and toss gently. Yield: 6 servings.Per serving: 391 Calories (kcal); 24g Total Fat; (54% calories from fat); 16g Protein; 29g Carbohydrate; 22mg Cholesterol; 481mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
BAKED JACK CORN2 large eggs -- lightly beaten 1-1/2 cups sour cream 2 cups fresh corn kernels 8 ounces Monterey jack cheese -- cut into 1/2-inch cubes 1/2 cup soft bread crumbs 4-1/2 ounces chopped green chiles -- drained 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup shredded Cheddar cheeseCombine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 10-inch quiche dish or 2-quart baking dish. Bake, uncovered, at 350 degrees F. for 35 minutes or until a knife inserted in center comes out clean. Sprinkle with Cheddar cheese, and bake 5 more minutes. Let stand 10 minutes before serving. Yield: 6 servings.Per serving: 392 Calories (kcal); 29g Total Fat; (64% calories from fat); 18g Protein; 18g Carbohydrate; 141mg Cholesterol; 513mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
CREOLE CATFISH CAKES2 pounds catfish fillets 1/3 cup butter or margarine 3/4 cup all-purpose flour 2 cups milk 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dry mustard 2 cups soft bread crumbs -- divided 1-1/2 cups red bell pepper -- diced 1/2 cup green onions -- minced 1/2 teaspoon hot sauce 1-1/2 tablespoons butter or margarine 2 tablespoons vegetable oilPlace fish on a lightly greased rack in a broiler pan. Broil 5 inches from heat (with electric oven door partially open) 10 to 15 minutes or until fish flakes easily with a fork. Flake fish into a large bowl and set aside. Melt 1/3 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, whisking constantly, 1 minute; gradually add milk, and cook over medium heat, whisking constantly, 8 minutes or until mixture is thick and bubbly. Stir in salt, black pepper, and mustard. Pour over fish. Stir in 1/2 cup bread crumbs and next three ingredients; cover and chill at least 1 hour. Shape mixture by 1/4 cupfuls into patties evenly with remaining bread crumbs. Melt 1-1/2 tablespoons butter and 2 tablespoons oil in a large nonstick skillet; fry patties in batches 3 minutes on each side or until lightly browned, adding more butter or oil as needed. Yield: 8 servings.Per serving: 345 Calories (kcal); 19g Total Fat; (49% calories from fat); 23g Protein; 20g Carbohydrate; 101mg Cholesterol; 449mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
TURKEY TETRAZZINI8 ounces spaghetti 14-1/2 oz (1 can) lowfat chicken broth 8 ounces fresh mushrooms -- sliced 1 cup evaporated skim milk 3 tablespoons cornstarch 3 tablespoons dry sherry 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2-1/2 cups turkey breast -- cooked and chopped 3 tablespoons grated Parmesan cheeseCook pasta according to package directions; drain and set aside. Meanwhile, preheat oven to 375 degrees F. Bring the broth to a boil in a medium saucepan. Add the mushrooms. Simmer, uncovered, about 4 minutes or until tender. Stir the milk into the mushroom mixture. In a custard cup stir together the cornstarch and sherry until smooth. Stir the cornstarch mixture into the mushroom mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute more. Remove the saucepan from the heat. Stir in the salt and pepper. Then stir in the turkey. Add the pasta and toss until well coated. Transfer the pasta mixture to a shallow 3-quart casserole. Sprinkle with the Parmesan cheese. Bake for 20 to 30 minutes or until golden brown and bubbly. Yield: 6 servings.Per serving: 409 Calories (kcal); 8g Total Fat; (14% calories from fat); 62g Protein; 44g Carbohydrate; 61mg Cholesterol; 1769mg Sodium Food Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
ASPARAGUS WITH GARLIC CREAM8 ounces sour cream 2 tablespoons milk 1 tablespoon white wine vinegar 1 tablespoon olive oil 2 cloves garlic -- minced 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 pounds fresh asparagusStir together first 7 ingredients. Cover and chill at least 2 hours. Snap off tough ends of asparagus; remove scales from stalks with a knife or vegetable peeler, if desired. Cover and cook asparagus in a small amount of boiling water 4 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain. Cover and chill. Place a small bowl in the center of a large bowl. Stand asparagus between bowls. Place garlic cream in small bowl. Garnish with chopped fresh chives, if desired. Yield: 8 servings.Per serving: 106 Calories (kcal); 8g Total Fat; (62% calories from fat); 4g Protein; 7g Carbohydrate; 13mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
SAUERBRATEN MEATBALLS1 pound ground beef 1/2 cup finely chopped onion 1 egg -- slightly beaten 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1-1/2 tablespoons butter or margarine -- melted 1/2 cup wine vinegar 1/2 cup water 3 tablespoons brown sugar 8 gingersnaps -- coarsely crumbled 8 whole clove 6 peppercorns -- crushed 1 bay leaf 1/2 cup sour creamCombine ground beef, onion, egg, salt, and black pepper; mix well. Shape into 1-1/2-inch meatballs. Brown meatballs in butter in a large skillet over medium heat; drain well. Combine remaining ingredients except sour cream; mix well. Pour over meatballs; cover and cook over low heat for 30 minutes. Remove meatballs to a serving platter; keep warm. Strain sauce; stir in sour cream, and pour over meatballs. Yield: 4 servings.Per serving: 607 Calories (kcal); 46g Total Fat; (65% calories from fat); 23g Protein; 30g Carbohydrate; 168mg Cholesterol; 545mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 1 1/2 Other Carbohydrates
RASPBERRY CHICKEN2 teaspoons vegetable oil 16 ounces chicken breast halves without skin 1/4 cup raspberry jam (seedless) 2 tablespoons orange juiceHeat oil in large nonstick skillet over medium heat until hot. If desired, season chicken with salt and ground black pepper; add to skillet. Cook 10 to 12 minutes or until chicken is fork tender and juices run clear, turning once. Add raspberry jam and orange juice; stir until melted. Bring to a boil. Boil 1 to 2 minutes or until slightly thickened. Serve sauce over chicken. Yield: 4 servings.Per serving: 172 Calories (kcal); 3g Total Fat; (18% calories from fat); 21g Protein; 14g Carbohydrate; 53mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates
CHILI SPAGHETTI CASSEROLE8 ounces spaghetti 1 pound lean ground beef 1 medium onion -- chopped 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 (15 oz) can chili with beans 1 (15 oz) can Italian style stewed tomatoes -- undrained 1-1/2 cups shredded sharp Cheddar cheese -- divided 1/2 cup sour cream 1-1/2 teaspoons chili powder 1/4 teaspoon garlic powderPreheat oven to 350 degrees F. Spray 13- x 9-inch baking dish with cooking spray. Cook pasta according to package directions. Drain and place in prepared dish. Meanwhile, place beef and onion in large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until beef is no longer pink, stirring to separate. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheese, sour cream, chili powder, and garlic powder. Add chili mixture to pasta; stir until pasta is well coated. Sprinkle with remaining half cup cheese. Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before cutting into squares and serving. Yield: 8 servings.Per serving: 378 Calories (kcal); 22g Total Fat; (53% calories from fat); 20g Protein; 24g Carbohydrate; 71mg Cholesterol; 253mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
SHRIMP IN LEMON GARLIC SAUCE1 pound large shrimp -- peeled and deveined 1 1/2 cups milk 2 egg yolks 1 1/2 tablespoons lemon juice 1 tablespoon finely chopped fresh parsley 3 cloves garlic -- crushed 2 teaspoons chopped chives 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon ground red pepper 1/3 cup butter -- melted 1 cup vegetable oil 1 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon ground black pepperPlace shrimp in a shallow pan; cover with milk. Let stand in refrigerator for 20 minutes. Position knife blade in food processor bowl; add next 8 ingredients to bowl, and top with cover. Process 30 seconds or until well mixed. With processor running, add butter through food chute; process 1 minute or until sauce is thickened. Set aside. Heat oil in a large skillet to about 375 degrees F. Combine flour, salt and pepper. Drain shrimp and dredge in flour mixture. Fry shrimp in hot oil until golden brown, turning once; drain. Arrange shrimp in 4 baking dishes and top with sauce. Broil shrimp 30 to 45 seconds. Yield: 4 servings.Per serving: 944 Calories (kcal); 78g Total Fat; (73% calories from fat); 31g Protein; 31g Carbohydrate; 333mg Cholesterol; 774mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates
HAWAIIAN SAUSAGE CASSEROLE1 (20 oz) can pineapple chunks in juice -- drained 1 (16 oz) can whole sweet potatoes -- drained and cut into 1/2-inch slices 3/4 pound smoked sausage -- sliced 3 tablespoons brown sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon butter or margarineDrain the pineapple chunks, reserving the juice. Add enough water to the juice to measure 1-1/4 cups. Set aside. Place pineapple chunks, sweet potatoes, and sausage in a 10- x 6- x 2-inch baking dish. Set aside. Combine sugar, cornstarch, and salt in a saucepan. Gradually add pineapple juice mixture, stirring until blended. Cook, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute, stirring constantly. Remove from heat and add butter, stirring to melt. Pour over sausage mixture. Cover and bake at 350 degrees F. for 35 to 40 minutes. Yield: 8 servings.Per serving: 219 Calories (kcal); 14g Total Fat; (58% calories from fat); 6g Protein; 17g Carbohydrate; 34mg Cholesterol; 486mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
PAN-FRIED TURKEY CUTLETS1 cup buttermilk 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon oregano 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound turkey cutlets -- lightly pounded 2 egg whites -- lightly beaten 1-1/4 cups dry breadcrumbs 1 tablespoon vegetable oil -- dividedWhisk buttermilk, Worcestershire sauce, mustard, oregano, salt, and pepper together. Place the cutlets in a shallow dish and pour this mixture over them. Turn to coat thoroughly, refrigerate, and let marinate for 30 minutes or up to 24 hours. Put the egg whites in a shallow dish, and the breadcrumbs in another. Heat half the oil in a large, nonstick skillet over a moderate burner. Using tongs, take a cutlet out of the marinade, dip it in the egg whites, and then coat it with the breadcrumbs. Gently shake off the excess breading. Cook 2 minutes on one side, then, using a flat spatula, turn and cook until done, about 2 to 4 minutes more. Repeat with all of the cutlets, adding more oil in a thin layer as necessary. If loose breadcrumbs in the skillet start to burn, wipe them out with a paper towel.(from 1,000 Lowfat Recipes by Terry Blonder Golson)Per serving: 201 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g Protein; 28g Carbohydrate; 2mg Cholesterol; 512mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
(The following piece with its accompanying recipe originally appeared in Simple Cooking #64. See Rich's Note in today's mailing for a review of Simple Cooking.)NO-NAME EGG SALAD SANDWICHThe Professor says: I love a good egg salad sandwich, and I've been fine-tuning the one I serve at the No-Name for years. The finishing touch was provided by Millicent Dunbar, a retired high school history teacher. She still comes in now and then as a treat, ordering an egg salad sandwich on toast and a cup of tea every time. She confided to me one day that nobody but me had ever made an egg salad as good as hers. The thing was, she said, the two weren't good in the same way, and she gave me a look that said. You have your secret and I have mine. . .maybe we ought to swap. So I bent my head down and said softly, "Well, Millie, I'll tell you. These days, raw onions seem to give everybody indigestion, but egg salad without something crisp and bright just doesn't cut the mustard. So I put in lots of little bits of chopped cucumber, instead. . .and damned if I don't think that it's an improvement on the original." "My word," she said, "that is clever. I will go and do the same." Then she took my arm and continued, in a voice as soft as a whisper, "All I have to give you in return is a little touch, but one I think makes all the difference. I stir the tiniest pinch of curry powder into my mayonnaise. There's some sort of magic it works on eggs. But let me warn you: if you can taste the curry powder, you've added too much -- and you've given away the secret as well." She was right. Maybe I should call it "Two-Secret Egg Salad." The real trick, though, is mostly a matter of getting things right -- genuine mayonnaise, crisp, fresh vegetables, and, most of all, perfectly cooked hard-boiled eggs.NO-NAME EGG SALAD SANDWICH8 large eggs 1/2 cup mayonnaise 1/4 teaspoon dry mustard 1/4 teaspoon curry powder 4 drops hot pepper sauce -- or to taste 1 plump Kirby (pickling) cucumber 1 stalk celery Salt and freshly ground black pepper to taste 8 slices bread -- fine-textured 8 strips bacon -- optional Lettuce leavesChoose a saucepan large enough for the eggs to all lie on the bottom. Cover them with a good inch of cold water. Put the uncovered pan over a medium-hot flame and heat the water until it is gently bubbling. Reduce heat to a simmer and cook for 10 minutes. Remove the eggs one by one with a slotted spoon and put them in a bowl filled with cold water. Peel when cool.Measure the mayonnaise into a mixing bowl. Sprinkle evenly with the dry mustard and curry powder. Add the hot sauce and mix everything together thoroughly.Peel the cucumber. Slice it vertically into 6 long ovals. Cut out the seedy centers from the slices that have them and either eat or discard. Cut the remaining cucumber flesh into small cubes. Chop the stalk of celery into similar size bits. If the stalk has any leaves attached, mince and add these too. Stir both vegetables into the mayonnaise.Use an egg slicer or a sharp knife to cut the boiled eggs into small cubes. Wipe the cutting wires or knife blade with a paper towel moistened with cooking oil before each slice. Sprinkle the cubes of egg with salt and black pepper to taste. Gently turn these into the mayonnaise. Let the egg salad mellow in the refrigerator for half an hour.To serve, spread equal portions on 4 slices of good-quality sandwich bread (toasted, if you prefer). Add a few strips of bacon and some lettuce leaves, and top each with a second slice of bread. Yield: 4 servings.Per serving: 555 Calories (kcal); 41g Total Fat; (66% calories from fat); 21g Protein; 26g Carbohydrate; 452mg Cholesterol; 765mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
CREAMED STRIPS OF SIRLOIN6 tablespoons butter 1 pound sirloin steak -- trimmed and cut into thin strips 6 ounces button mushroom -- sliced 1 teaspoon prepared mustard pinch freshly grated ginger 2 tablespoons dry sherry 5/8 cup heavy cream salt and ground black pepper to taste 4 toast slices -- cut into trianglesPreheat oven to 375 degrees F. Melt the butter in a large skillet and gently fry the steak over low heat, stirring frequently for about 6 minutes. Using a slotted spoon, transfer the steak to an ovenproof dish and keep warm. Add the sliced mushrooms to the skillet and cook for 2 to 3 minutes in the juices remaining in the pan. Add the mustard and pinch of ginger. Add the salt and pepper to taste. Cook for about 2 minutes, then add the sherry and cream. Cook an additional 3 minutes, then pour the cream sauce over the steak. Bake the steak and cream mixture in the preheated oven for 10 minutes. Serve with warm triangles of toast. Serves 4.Per serving: 597 Calories (kcal); 48g Total Fat; (72% calories from fat); 25g Protein; 16g Carbohydrate; 169mg Cholesterol; 402mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates
CHICKEN PARMESAN1/2 cup Parmesan cheese -- grated 1/4 cup dry bread crumbs 1 teaspoon dried oregano 1 teaspoon dried parsley 1/4 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon ground black pepper 6 chicken breast halves -- boneless, skinless 1/4 cup butter or margarine -- meltedIn a large bowl, combine first seven ingredients. Dip chicken in butter and then into crumb mixture. Place in a greased 15- x 10- x 1-inch baking pan. Bake, uncovered, at 400 degrees F. for 20 to 25 minutes or until chicken is tender and juices run clear. Yield: 6 servings.Per serving: 367 Calories (kcal); 23g Total Fat; (58% calories from fat); 34g Protein; 4g Carbohydrate; 119mg Cholesterol; 422mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
HAM FRITTERS2/3 cup all-purpose flour 1 teaspoon baking powder 2 eggs -- slightly beaten 1/3 cup milk 2 cups cooked ham -- ground 1 (8 oz) can crushed pineapple -- well drained Vegetable oilCombine flour and baking powder in a large mixing bowl. Stir in eggs. Gradually add milk, stirring until smooth. Stir in ham and pineapple. Spoon 1/4 cupfuls into small amount of hot oil; brown on both sides. Drain well on paper towels. Yield: 8 servings.Per serving: 139 Calories (kcal); 5g Total Fat; (33% calories from fat); 9g Protein; 14g Carbohydrate; 67mg Cholesterol; 525mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates
COUNTRY-STYLE RIGATONI1 tablespoon olive oil 1 pound mild or hot Italian sausage 3 cloves garlic -- minced 2 (14-1/2 oz) cans low-sodium chicken broth 1 head escarole -- torn into 2-inch pieces 1 (16 oz) can cannellini beans -- drained and rinsed 1/3 cup Parmesan cheese -- grated 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3/4 pound rigatoniIn a large deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove. When the sausage is cool enough to handle, cut it into slices. Put the garlic and the broth in the pan and bring to a simmer. Add the escarole, cover, and simmer for 5 minutes. Gently stir in the sausage, beans, Parmesan, salt, and pepper and simmer 1 minute longer. Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 14 minutes. Drain and toss with the sausage and bean mixture. Serve with additional grated Parmesan. Yield: 4 servings.Per serving: 615 Calories (kcal); 9g Total Fat; (12% calories from fat); 44g Protein; 101g Carbohydrate; 5mg Cholesterol; 448mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
LIGHT CHICKEN MARENGO3 1/4 pounds broiler or fryer chicken 1 (16 oz) can whole tomatoes -- undrained and chopped 1/2 cup pearl onions -- peeled 1 clove garlic -- minced 1/4 cup dry sherry 1 bay leaf 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon ground black pepper 1 cup fresh mushroom -- sliced 2 tablespoons corn starch 3 cups hot cooked rice -- cooked without salt or fatCoat a 6-quart pressure cooker with vegetable cooking spray; add next 9 ingredients. Close lid securely; according to manufacturer's directions, bring to high pressure heat (about 8 to 10 minutes). Reduce heat to medium-low or level needed to maintain high pressure; cook 9 minutes. Remove from heat; run cold water over pressure cooker to reduce pressure instantly. Remove lid so that steam escapes away from you. Transfer chicken to serving platter; keep warm. Remove 1/4 cup liquid; set aside to cool. Add mushrooms to cooker; cook over medium-high heat about 5 minutes or until tender. Combine cornstarch and reserved, cooled, liquid; stir into pressure cooker and return to a boil. Cook 1 minute, stirring constantly. Remove and discard bay leaf. Pour sauce over chicken. Serve with rice. Yield: 6 servings.Per serving: 514 Calories (kcal); 26g Total Fat; (46% calories from fat); 35g Protein; 31g Carbohydrate; 125mg Cholesterol; 338mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
PORK AND APPLE PIE1 pound sliced bacon -- cut into 2" pieces 3 medium onions -- chopped 3 pounds boneless pork -- cubed 3/4 cup all-purpose flour Vegetable oil -- optional 3 medium tart apples -- peeled and chopped 1 teaspoon rubbed sage 1/2 teaspoon ground nutmeg 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup apple cider 1/2 cup water 4 medium potatoes -- peeled and cubed 1/2 cup milk 5 tablespoons butter or margarine -- divided Additional salt and pepperCook bacon in an ovenproof 12-inch skillet until crisp. Remove with slotted spoon to paper towels to drain. In drippings, sauté onions until tender; remove with a slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt, and pepper. Stir in cider and water. Cover and bake at 325 degrees F. for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from oven and spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 inches from heat for 5 minutes or until topping is browned. Yield: 10 servings.Per serving: 156 Calories (kcal); 6g Total Fat; (36% calories from fat); 3g Protein; 22g Carbohydrate; 17mg Cholesterol; 283mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other CarbohydratesDonate for free to the hunger site (and others) by visitin
CHICKEN AND CORN PUDDING4 chicken breasts, no skin, no bone 1 bay leaf 1 celery rib -- chopped 1 small yellow onion -- chopped 1/4 cup fresh parsley -- chopped 2 cups chicken stock 2 cups milk -- scalded 3 eggs -- lightly beaten 4 cups corn kernels -- preferably fresh 1 teaspoon dried tarragon 1/8 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 teaspoon ground white pepper 2 tablespoons unsalted butter 1 cup fresh bread crumbsPreheat oven to 350 degrees F. Place the chicken, bay leaf, celery, onion, parsley, and stock in a large saucepan. Bring to a boil, reduce heat, and simmer, covered, for 10 minutes to poach the chicken. The chicken should feel firm to the touch. Remove from the heat. Transfer the chicken to a cutting board and cut it into bite-sized pieces. Drain and discard the broth and discard the bay leaf. Lightly butter a 1-quart baking dish. Place the cooked chicken, vegetables, and parsley in the dish. Beat together the milk and eggs in a bowl, and stir in the corn, tarragon, cayenne, salt, and white pepper. Pour over the chicken and stir once or twice to distribute evenly. Melt the butter in a small skillet and stir in the breadcrumbs. Spoon the buttered breadcrumbs over the pudding. Bake for 20 to 25 minutes, or until the pudding is bubbling and golden brown. Serve hot. Yield: 4 servings.(from Prairie Home Cooking by Judith M. Fertig)Per serving: 357 Calories (kcal); 14g Total Fat; (34% calories from fat); 15g Protein; 46g Carbohydrate; 172mg Cholesterol; 1522mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
BUFFALO POTATO WEDGES1/3 cup butter or margarine -- melted 1 teaspoon cider vinegar 3 teaspoons red pepper sauce 1/2 teaspoon salt 4 medium potatoes -- unpeeledHeat coals or gas grill. Mix butter, vinegar, pepper sauce, and salt in shallow dish. Cut each potato lengthwise into 4 wedges; pat dry with paper towels. Dip potato wedges into butter mixture; reserve any remaining butter mixture. Cover and grill potatoes 4 to 6 inches from medium heat 25 to 35 minutes, brushing occasionally with butter mixture and turning once or twice, until tender. Serve with blue cheese dressing, if desired. Yield: 4 servings.Per serving: 232 Calories (kcal); 15g Total Fat; (58% calories from fat); 3g Protein; 22g Carbohydrate; 41mg Cholesterol; 430mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
SWEET JAMAICAN RICE2 cups rice -- hot, cooked 1 can (11 oz) mandarin oranges -- drained and chopped 1 can (8 oz) crushed pineapple -- drained 1/2 cup red bell pepper -- chopped 1/2 cup slivered almonds -- toasted 1/3 cup green onions -- sliced 1/4 cup flaked coconut -- toated 2 tablespoons hot mago chutney 1/4 teaspoon ground gingerCombine all ingredients in a large skillet; cook over medium-high heat, stirring constantly, 5 minutes or until thoroughly heated. Yield: 4 servings.Per serving: 499 Calories (kcal); 10g Total Fat; (18% calories from fat); 11g Protein; 91g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
GARLIC FRITTATA8 eggs 1/2 cup milk 1/2 cup Parmesan cheese -- grated 2 tablespoons butter 4 cloves fresh garlic -- minced 1/2 cup onion -- chopped 4 ounces Polish sausage -- chopped 4 potatoes -- shredded 4 ounces Cheddar cheese -- shreddedBeat together the eggs, milk, and Parmesan cheese; set aside. In a large skillet over medium-high heat, melt butter and saute garlic, onion, sausage, and potatoes for about 3 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan and cook, without stirring, until eggs are almost set. Sprinkle Cheddar cheese over top of frittata. Let cook on top of stove for about 1 more minute. Place pan under broiler and broil about 6 inches from heat until top is bubbly and slightly browned. Cut into wedges and serve. Yield: 8 servings.Per serving: 280 Calories (kcal); 18g Total Fat; (58% calories from fat); 15g Protein; 14g Carbohydrate; 226mg Cholesterol; 402mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
LIGHT CARIBBEAN CORN SOUP3 1/2 pounds chicken 3 quarts water 1 jalapeno chili pepper -- seeded, cut into quarters 2 bay leaves 3 cloves garlic 1 medium onion -- quartered 1/2 red bell pepper -- chopped 30 ounces cream corn (2 cans) 1 teaspoon dried thyme 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon jalapeno chili pepper 2 scallions -- choppedPut the chicken, water, jalapeno, bay leaves, garlic, and onion in a large pot. Bring to a boil, then immediately reduce to a simmer. Skim the surface with a slotted spoon to remove the foam that forms on the surface. Simmer, uncovered, for 40 minutes. Allow to cool until the contents can be safely handled. Remove the chicken from the pot and take the meat from the bones. Discard the bones and skin. Chop the meat and reserve it. Strain the cooking liquid through a fine mesh sieve. Wipe out the soup pot, pour the broth back into it, and discard all else. Stir in the chicken meat and bring to a boil. Reduce to a simmer and add the remaining ingredients except for the scallions. Cook, covered, for 15 minutes. Stir in the scallions and serve. Yield: 7 servings.Per serving: 366 Calories (kcal); 26g Total Fat; (64% calories from fat); 29g Protein; 3g Carbohydrate; 149mg Cholesterol; 665mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
SLOW COOKED GERMAN SHORT RIBS3 1/2 pounds beef short ribs 2 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons shortening 2 medium onions -- sliced 1/2 cup dry red wine 1/2 cup chili sauce 3 tablespoons brown sugar 3 tablespoons vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon dry mustard 1/2 teaspoon chili powder 2 tablespoons all-purpose flourCoat short ribs in mixture of 2 tablespoons flour with salt and pepper. Melt shortening in large skillet; add ribs and brown on all sides. Pour off excess fat. In slow cooker, combine ribs, onions, wine, chili sauce, brown sugar, vinegar,, Worcestershire sauce, mustard, and chili powder. Cover and cook on low for 6 to 8 hours. Turn control to high. Thicken with 2 tablespoons flour that has been dissolved in a small amount of water. Cook on high about 10 minutes or until slightly thickened. Serve over wide noodles. Yield: 6 servings.Per serving: 1138 Calories (kcal); 100g Total Fat; (80% calories from fat); 39g Protein; 14g Carbohydrate; 201mg Cholesterol; 532mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 Fat; 1/2 Other Carbohydrates
EASY PORK PARMIGIANA1 each large egg 1 tablespoon water 2 tablespoons Parmesan cheese -- grated 1/3 cup Italian-seasoned breadcrumbs 8 ounces pork tenderloin -- sliced 1-1/4-inch-thick 2 tablespoons vegetable oil 1 cup commercial spaghetti sauce 2 ounces Mozzarella cheese -- shreddedCombine egg and water; set aside. Combine Parmesan cheese and breadcrumbs; set aside. Place each piece of pork between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip pork in egg mixture and dredge in crumb mixture. Cook pork slices in oil in a large skillet over medium heat just until browned, turning once. Arrange pork in a lightly greased 8-inch square baking dish; top with spaghetti sauce. Bake at 350 degrees F. for 25 minutes; top with Mozzarella cheese. Bake 5 additional minutes. Yield: 4 servings.Per serving: 203 Calories (kcal); 14g Total Fat; (63% calories from fat); 18g Protein; 1g Carbohydrate; 105mg Cholesterol; 150mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
SLOW COOKED CHINESE CHICKEN STEW1 pound chicken thighs -- boneless, skinless 1 teaspoon Chinese five-spice powder 1/2 teaspoon red pepper flakes 1 tablespoon vegetable oil 1 each onion -- coarsely chopped 8 ounces fresh mushrooms -- sliced 2 cloves garlic -- minced 1 (14-1/2 oz) can chicken broth -- divided 1 tablespoon cornstarch 1 each red bell pepper -- cut into 3/4-inch pieces 2 tablespoons soy sauce 1 tablespoon sesame oil 2 each green onions -- cut into 1/2-inch pieces 3 cups hot cooked rice -- optionalToss chicken with five-spice powder in small bowl. Season with red pepper flakes. Heat oil in large skillet. Add onion and chicken; cook and stir about 5 minutes or until chicken is browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink. Combine 1/4 cup broth and cornstarch in small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper, and soy sauce in slow cooker. Cover and cook on low 3-1/2 hours or until peppers are tender. Stir in cornstarch mixture, sesame oil, and green onions. Cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl if desired. Yield: about 6 servings.Per serving: 330 Calories (kcal); 15g Total Fat; (40% calories from fat); 16g Protein; 33g Carbohydrate; 50mg Cholesterol; 612mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
==========================BEEF FILLETS WITH ORANGE CREAM4 each 6 to 8 oz beef tenderloin steaks 1/2 teaspoon freshly ground black pepper 1 cup whipping cream 2 tablespoons orange marmalade 1 tablespoon prepared horseradishSprinkle steaks with black pepper. Grill, covered with grill lid, over medium-high heat 4 to 8 minutes on each side or to desired degree of doneness. Bring whipping cream, orange marmalade, and horseradish to a boil in a skillet over medium-high heat, stirring constantly. Reduce heat, and simmer 5 minutes or until thickened, stirring often. Serve immediately with steaks. Yield: 4 servings.Per serving: 512 Calories (kcal); 45g Total Fat; (78% calories from fat); 19g Protein; 9g Carbohydrate; 152mg Cholesterol; 87mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2 Other Carbohydrates
MANHATTAN TURKEY A LA KING8 ounces egg noodles, wide, uncooked 1 pound boneless turkey breast -- cut into strips 1 tablespoon vegetable oil 1 (14-1/2 oz) can diced tomatoes -- undrained 1 (10-3/4 oz) can condensed cream of celery soup 1 medium onion -- chopped 2 stalks celery -- sliced 1 cup mushrooms -- slicedCook noodles according to package directions; drain. Meanwhile, brown turkey in hot oil in large skillet over medium-high heat. Season with salt and pepper if desired. Add all remaining ingredients except noodles; cover. Cook 5 minutes. Remove cover; cook 5 minutes more or until thickened, stirring occasionally. Prepare wide egg noodle according to package directions. Serve turkey mixture over hot noodles. Yield: 6 servings.Per serving: 190 Calories (kcal); 10g Total Fat; (45% calories from fat); 17g Protein; 9g Carbohydrate; 50mg Cholesterol; 443mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
LIGHT VEGETABLE-CHEESE LINGUINEVegetable cooking spray 4 ounces fresh shiitake mushrooms -- sliced 1/4 cup green onions -- sliced 1 cup fresh spinach -- torn 1 cup plum tomatoes -- seeded and diced 1/4 cup fresh parsley -- minced 2 tablespoons low-sodium chicken broth 3 ounces linguine -- uncooked 3 tablespoons Parmesan cheese -- freshly gratedCoat a large nonstick skillet with vegetable cooking spray; place over medium-high heat until hot. Add mushrooms and green onions; sauté 3 minutes. Add spinach, tomato, parsley, and chicken broth; cook 1 minute. Set aside and keep warm. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl; add cheese, tossing well. Add mushroom mixture and toss gently. Serve immediately. Yield: 2 servings.Per serving: 223 Calories (kcal); 3g Total Fat; (13% calories from fat); 11g Protein; 38g Carbohydrate; 6mg Cholesterol; 171mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
MACARONI CHILI2 pounds lean ground beef 3 tablespoons vegetable oil 1 (28 oz) can tomatoes 4 cups tomato juice 2 cups onions -- chopped 3 cloves garlic -- minced 4 teaspoons salt -- or less to taste 2 tablespoons chili powder 1/2 teaspoon ground cumin 1/2 teaspoon ground oregano 1/2 teaspoon ground black pepper 1 each bay leaf 1 (15 oz) can red kidney beans -- drained 1 cup sweet pickle -- chopped 2 cups elbow macaroni -- uncookedIn large pan or Dutch oven brown beef in oil, stirring frequently. Add tomatoes, tomato juice, onion, garlic, 4 teaspoons salt (or less to taste), and remaining seasonings. Simmer, covered, one hour; stir once or twice. Add kidney beans and pickles. Uncover; cook 30 minutes longer, stirring occasionally. Remove bay leaf. Cook macaroni according to package directions; drain; combine with chili. Serve in bowls. Yield: 8 servings.Per serving: 665 Calories (kcal); 30g Total Fat; (40% calories from fat); 36g Protein; 64g Carbohydrate; 85mg Cholesterol; 1816mg Sodium Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates
BREAKFAST BAKE2 3/4 cups regular rice -- uncooked 2 cups shredded Cheddar cheese -- divided 12 slices bacon -- cooked, crumbled, and divided 1 (15 oz) can tomato sauce 1/2 cup chili sauce 12 each eggs 1 each green pepper -- cut into 12 thinly sliced ringsCook rice according to package directions, omitting salt. Combine rice, 1-1/4 cups cheese, 1/2 cup crumbled bacon, tomato sauce, and chili sauce. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; pat firmly. Make 12 2-inch wells in rice mixture using back of a spoon. Cover and bake at 350 degrees F. for 25 minutes. Remove from oven; break an egg into each well; press a green pepper ring around each egg. Cover and bake at 350 degrees F. for 30 minutes or until eggs are set. Top eggs with remaining cheese and bacon; cover and let stand 5 to 10 minutes or until cheese melts. Yield: 12 servings.Per serving: 193 Calories (kcal); 14g Total Fat; (64% calories from fat); 13g Protein; 4g Carbohydrate; 212mg Cholesterol; 490mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
FRENCH QUARTER GREEN BEANS3 (9 oz) pkgs frozen French-style green beans 3 tbs butter or margarine 1 (10-3/4 oz) can cream of mushroom soup, undiluted 1 (3 oz) pkg cream cheese, softened 1 tsp dried onion flakes 1 (8 oz) can sliced water chestnuts, drained 1/4 tsp garlic salt 1/4 tsp ground black pepper 1-1/2 cups shredded Cheddar cheese 1 (2-1/2 oz) pkg slivered almonds PaprikaCook green beans according to package directions; drain. Melt butter in a Dutch oven; add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth. Remove from heat; stir in green beans, onion flakes, water chestnuts, garlic salt, pepper, and shredded Cheddar cheese. Spoon mixture into a lightly greased 1-3/4 quart casserole. Top with almonds; sprinkle with paprika. Bake, uncovered, at 375 degrees F. for 45 minutes. Yield: 8 servings.
LAYERED ONION BAKE2 cups Bisquick baking mix 1/2 cup cold water 1 (3 oz) French fried onions 1-1/2 cups shredded Swiss cheese 4 eggs 1 (10-3/4 oz) condensed cream of onion soup 1/2 tsp salt 1/8 tsp ground black pepperHeat oven to 375 degrees F. Grease 13- x 9- x 2-inch pan. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Pat dough in pan with floured hands, pressing 1/2 inch up sides. Sprinkle 1 cup onions and 1 cup cheese over dough. Mix eggs, soup, salt, and pepper; pour over cheese and onions. Sprinkle with remaining cheese. Bake until crust is golden brown, 25 to 30 minutes. Crush remaining onions; sprinkle over top. Bake until onions are golden brown and filling is set, about 5 minutes longer. Yield: 6 to 8 servings.
ZESTY LEMON SPARERIBS6 lbs pork spareribs, cut into serving size pieces 1 (6 oz) can frozen lemonade concentrate, thawed 3/4 cup barbecue saucePlace pork into Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1-1/2 hours or until tender. Remove pork to 13- x 9- x 2-inch baking dish. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn pork to coat with marinade. Cover and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours. Heat coals or start gas grill. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered, 4 inches from medium-high heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade. Yield: 8 servings.
CRAB AVOCADO SALAD1-1/2 cups flaked fresh crabmeat 1 (10 oz) pkg frozen tiny peas, thawed 1 (8 oz) container dairy sour cream 4 green onions, finely chopped 6 slices bacon, cooked and crumbled 1/2 tsp salt 1/4 tsp ground black pepper 2 avocados, slicedCombine all ingredients except avocado; gently toss. Chill thoroughly. Serve salad on avocado slices. Yield 8 servings.
SWISS STEAK SURPRISE2 lbs boneless round steak 1/4 cup all-purpose flour 1/4 tsp salt 1/4 tsp celery salt 1/4 tsp ground black pepper 3 tbs vegetable oil 1 medium onion, minced 1 (4 oz) can mushroom pieces, undrained 2/3 cup water 1/2 cup dairy sour creamTrim excess fat from steak. Pound steak to 1/4-inch thickness; cut into serving size pieces. Combine flour, salt, celery salt, and pepper. Dredge steak in flour mixture; reserve excess flour mixture. Brown steak in hot oil in large skillet. Add onion and mushrooms; sprinkle with reserved flour mixture; add water, and bring to a boil. Reduce heat and simmer, covered, about 50 to 60 minutes, stirring occasionally. Stir in sour cream. Yield: 6 to 8 servings.
INDONESIAN CHICKEN BREASTS1/2 cup orange juice 1/4 cup peanut butter 2 tsp curry powder 4 boneless, skinless chicken breasts halves 1 medium red bell pepper, cut in half 1/4 cup shredded coconut 1/4 cup currants Hot cooked rice if desiredBeat orange juice, peanut butter, and curry powder in medium nonmetal bowl, using wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate , turning once, at least 1 hour but no longer than 24 hours. Heat coals or gas grill. Remove chicken from marinade; discard marinade. Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until is no longer pink in center. To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice. Yield: 4 servings.
CREAMY SHELL SOUP3 to 4 bone-in chicken pieces 1 cup diced yellow onions 1/4 cup chopped celery 1/4 cup minced fresh parsley or 1 tbs dried parsley flakes 1 bay leaf 1 tsp salt 1/4 tsp ground white pepper 2 medium potatoes, diced 4 to 5 green onions, chopped 3 chicken bouillon cubes 1/2 tsp seasoned salt 1/2 tsp poultry seasoning 4 cups milk 2 cups medium shell macaroni, cooked and drained 1/4 cup butter or margarine 1/4 cup all-purpose flour Salt and ground black pepper to tasteBring 4 cups water, chicken, diced onions, celery, parsley, bay leaf, salt, and white pepper to a boil in Dutch oven. Simmer over medium heat until chicken is tender. Remove bay leaf; discard. Remove chicken; cool. Remove skin and bones from chicken. Cut chicken into small cubes; set aside. Add potatoes, green onions, bouillon cubes, seasoned salt, and poultry seasoning to broth. Simmer 15 minutes. Add milk, cooked macaroni, and chicken; return to simmer. Melt butter in small skillet over medium heat. Add flour, stirring constantly, until mixture begins to brown. Add to soup; blend well. Simmer over low heat 20 minutes. Season to taste with salt and ground black pepper. Yield: 8 servings.(from North Dakota Wheat Commission)
SHRIMP AND SNOW PEAS6 oz uncooked fusilli (pasta twists) 2 cloves garlic, finely chopped 1/4 tsp crushed red pepper 12 oz medium shrimp, peeled and deveined 2 cups snow peas 1 (8 oz) can sliced water chestnuts, drained 1/3 cup sliced green onions 3 tbs lime juice 2 tbs chopped fresh cilantro 2 tbs olive oil 1 tbs reduced sodium soy sauce 1/4 tsp cuminCook pasta according to package directions, omitting salt; drain. Set aside. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add garlic and red pepper; stir-fry 1 minute. Add shrimp; stir-fry 5 minutes or until shrimp are opaque. Remove shrimp from skillet. Add snow peas and 2 tbs water to skillet; cook, covered, 1 minute. Uncover; cook and stir 2 minutes or until snow peas are crisp-tender. Remove snow peas from skillet. Combine pasta, shrimp, snow peas, water chestnuts, and onions in large bowl. Blend lime juice, cilantro, oil, soy sauce, and cumin in small bowl. Drizzle over pasta mixture; toss to coat. Yield: 6 servings.
PASTA WALDORF8 oz uncooked small shell pasta 2 red Delicious apples, unpeeled 1 rib celery 1/2 cup chopped pecans 1/2 cup raisins 1/3 cup nonfat lemon yogurt 1/3 cup reduced-calorie mayonnaiseCook pasta according to package directions; drain. Rinse in cold water; drain again. Meanwhile core and dice apples. Chop celery. Combine pasta, apples, celery, pecans, raisins, yogurt, and mayonnaise in large bowl. Toss gently until blended. Season to taste with salt. Cover and chill 15 minutes. Serve over leaves of your favorite variety of lettuce. Yield: 6 side-dish servings.
APPLE CIDER POUND CAKE1 cup butter, softened 1/2 cup shortening 3 cups sugar 6 eggs 3 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 1-1/2 tsp apple pie spice 1 cup apple cider 1 tsp vanilla extractCream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Combine next 4 ingredients; add to creamed mixture alternately with apple cider, beginning and ending with dry ingredients. Mix just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees F. for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a rack. Yield: 1 10-inch cake.(from Southern Living)
COCONUT CHEESECAKE2 (8 oz) pkgs cream cheese, softened 1/2 cup cream of coconut 1/2 cup sugar 1/2 tsp vanilla 2 eggs 1 prepackaged 9-inch graham cracker crust 1 cup frozen whipped topping, thawed 1/2 cup toasted shredded coconutMix cream cheese, cream of coconut, sugar, and vanilla at medium speed of electric mixer until blended; add eggs. Mix until blended; pour into crust. Bake at 350 degrees F. for 40 minutes or until center is almost set. Cool. Refrigerate 3 hour or overnight. Top with thawed frozen whipped topping and toasted coconut. Yield: 1 cheesecake.(Cream of coconut is commonly used to make Pina Coladas. The brand I used was Coco Lopez.)
CHICKEN POT PIE LASAGNA12 pieces lasagna, uncooked 1 lb boneless skinless chicken breast, diced 3 cups sliced fresh mushrooms 1 cup thinly sliced carrots 1 cup frozen green peas, thawed and well drained 1/2 cup sliced green onions 1 tsp ground thyme 1/2 cup all-purpose flour 3-1/2 cups skim milk 1/2 cup dry sherry 1/2 tsp salt 1/4 tsp ground red pepper 1 (15 oz) carton lowfat Ricotta cheese 1-1/2 cups grated part-skim Mozzarella cheese, divided 1/2 cup grated reduced-fat Swiss cheesePrepare pasta according to package directions. Spray large skillet with cooking spray; place over medium-high heat until hot. Add chicken and sauté 4 minutes or until cooked through. Drain well and remove chicken. Spray skillet again with cooking spray and heat over medium-high heat until hot. Add mushrooms, carrots, peas, onions, and thyme; sauté 6 minutes. Set aside, adding to chicken and mixing well. Place flour in medium saucepan. Gradually add milk, stirring with wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve 1 cup of sauce and set aside. Combine Ricotta cheese, 1 cup Mozzarella cheese, and Swiss cheese in large bowl. Pre-heat oven to 350 degrees F. Spread 1 cup of the sauce over bottom of 13- x 9- x 2-inch pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over sauce. Top with half of Ricotta cheese mixture, half of chicken mixture, and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of sauce over last complete layer of lasagna, being sure to cover lasagna completely. Cover lasagna with foil and bake 1 hour. Uncover, sprinkle with remaining 1/2 cup Mozzarella cheese over top. Bake, uncovered, 5 minutes. Cover; let stand 15 minutes before serving. Yield: 10 servings.(from the National Pasta Association)
WESTERN WAGON WHEELS1 lb lean ground beef (or ground turkey) 2 cups uncooked wagon wheel pasta 1 (14-1/2 oz) can stewed tomatoes 1-1/2 cups water 1 (10 oz) pkg frozen corn 1/2 cup barbecue sauceIn large skillet, cook beef over medium heat 5 minutes or until well browned. Stir in pasta, tomatoes, water, corn, and barbecue sauce; bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until pasta is tender, stirring occasionally. Add salt and ground black pepper to taste. Yield: 4 servings.
SLOW COOKED SAUERBRATEN4 russet potatoes, peeled and cut into 1/4-inch-thick slices (about 1-3/4 lbs) 4 cups shredded red or green cabbage 3 lbs beef chuck, rump, or round roast, trimmed of as much fat as possible 1 (2 oz) pkg sauerbraten beef pot roast recipe mix 1/2 cup water 1 tbs red wine vinegarLayer potatoes in the bottom of a 4-quart electric slow cooker. Add the cabbage and top with the roast. Mix together the dry sauerbraten mix and water until well blended. Pour over the roast. Cover and cook on the low heat setting 9 to 10 hours, or until the beef is tender. Skim off and discard any fat from the sauce. Gently stir in the vinegar. Cut the meat into pieces before serving. Yield: 6 servings.
NUTTY HONEY CHICKEN1/4 cup honey 2 tbs Dijon mustard 1 tbs soy sauce 1/2 cup finely chopped pecans or other nuts 1/2 cup soft breadcrumbs, preferably whole wheat 2 lbs skinless chicken parts, cut as desiredPreheat oven to 400 degrees F. Lightly coat a baking pan with nonstick spray. Combine the honey, mustard, and soy sauce in a bowl. Toss the nuts and breadcrumbs together on a plate. Brush each piece of chicken with the sauce, then roll it in the crumb mixture. Gently shake off the excess. Place the pieces on the baking pan. Bake for 40 to 50 minutes for drumsticks and thighs, 20 to 25 minutes for large portions of boneless chicken, or 12 minutes for boneless strips. Yield: 4 servings.(from 1,000 Lowfat Recipes by Terry Blonder Golson)
RIO GRANDE PORK ROAST1 (4 to 5 lb) boneless pork loin roast, rolled and tied 1/2 tsp salt 1/2 tsp garlic salt 1/2 tsp chili powder 1 cup apple jelly 1 cup ketchup 2 tbs vinegar 1 tsp chili powder 1/2 cup crushed corn chipsRub roast on all sides with salt, garlic salt, and 1/2 tsp chili powder. Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of roast, making sure thermometer does not touch fat. Bake at 325 degrees F. for 2 hours or until thermometer registers 165 degrees F. Combine jelly, ketchup,, vinegar, and 1 tsp chili powder in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes. Brush roast with jelly mixture. Sprinkle with corn chips. Return to oven; bake at 325 degrees F. for 10 to 15 minutes or until thermometer registers 170 degrees F. Serve with sauce. Yield: 12 to 15 servings.
BEAN-STUFFED TOMATOES2 (9 oz) pkgs frozen French-style green beans 1 (4 oz) can sliced mushrooms, drained 1/3 cup Italian reduced-calorie salad dressing 1/4 cup sliced green onions 1/8 tsp dried whole basil 1/8 tsp ground black pepper 6 medium tomatoesCook green beans according to package directions, omitting salt; drain well. Combine beans and next 5 ingredients in a medium bowl. Cover and chill for 3 to 4 hours. Cut off top of each tomato; scoop out pulp, leaving shells intact (reserve pulp for other uses). Invert tomato shells on paper towels to drain. To serve, fill tomato shells with bean mixture. Yield: 6 servings.
CREAMY MACARONI AND CHEESE2 qts water 1 tsp salt 1 (8 oz) pkg elbow macaroni 4 cups shredded Cheddar cheese 1 (8 oz) carton sour cream 1 cup mayonnaise 2 tbs chopped onion 1 cup cheese crackers, crushedBring water and salt to a boil in large Dutch oven; stir in macaroni. Return to a rapid boil, and cook 8 to 10 minutes or until tender; drain. Rinse with cold water; drain. Combine macaroni and next 4 ingredients. Spoon into a lightly greased 11- x 7- x 1-1/2-inch baking dish; sprinkle with crushed crackers. Bake at 325 degrees F. for 30 to 35 minutes. Yield: 6 to 8 servings.
CRISPY FRIED CARROTS3/4 cup cornmeal 3/4 cup all-purpose flour 1 tsp onion powder 1 tsp Old Bay seasoning 1/2 tsp salt 1/2 tsp ground white pepper 2-1/2 tbs chopped fresh parsley 1 egg white 2/3 cup buttermilk 1/2 tsp hot sauce 4 large carrots, scraped and cut into thin strips Vegetable oilCombine first 7 ingredients, set aside. Beat egg white until foamy; stir in buttermilk and hot sauce. Dip carrot in buttermilk mixture; drain off excess mixture and dredge in cornmeal mixture. Pour oil to depth of 1 inch into a Dutch oven; heat to 350 degrees F. Fry carrots 2 minutes or until lightly browned. Serve immediately. Yield: 4 servings.
CHICKEN DUMPLING PIE3 cups chopped cooked chicken 2 (10-3/4 oz) cans cream of chicken soup, undiluted 1 (10-1/2 oz) can condensed chicken broth, undiluted 1 (15 oz) can mixed vegetables, drained 1/2 tsp poultry seasoning 2 cups biscuit mix 8 oz dairy sour cream 1 cup milkCombine first 5 ingredients in a large bowl and pour chicken mixture into a lightly greased 13- x 9- x 2-inch baking dish. Combine biscuit mix, sour cream, and milk in a medium bowl; pour over chicken mixture. Bake at 350 degrees F. for 50 to 60 minutes or until topping is golden. Yield 6 to 8 servings.
DOUBLE CORN BAKE1 lb hamburger 1 tsp salt 1/4 tsp oregano 1/2 tsp chili powder 1/3 cup chopped onion 1/3 cup ketchup 1 (12 oz) can whole kernel corn 1 (10 oz) pkg corn bread mix 2 tbs melted butter Tomato Sauce (recipe follows)Combine meat and next 5 ingredients in a skillet. Cook, stirring until meat is browned. Press against sides and rim of a 10-inch greased pie plate. Drain corn; pour into center of pie plate. Use package directions to prepare corn bread, adding melted butter. Spread evenly over meat and corn. Bake at 425 degrees F. for 20 minutes. Let stand 10 minutes; then invert onto serving plate. Accompany with tomato sauce. Yield: 6 to 8 servings.Tomato Sauce: 1 (16 oz) can stewed tomatoes 1 tbs butter 1/2 bay leaf 1 tsp cornstarch 1 tbs waterCombine stewed tomatoes, butter, and bay leaf in a 1-quart saucepan. Simmer for 10 to 15 minutes. Dissolve cornstarch in water. Gradually stir into hot tomato mixture. Stir and cook until thick.
PEPPERED PORK CHOP CASSEROLE6 (1/2-inch-thick) pork chops Salt and Pepper to taste 2 medium-size green peppers, cut into 1/4-inch rings 1-1/2 cups uncooked regular rice 2 (8 oz) cans tomato sauce 1 cup water 1/2 cup chopped onion 1 tsp salt 1/4 tsp ground black pepperSprinkle pork chops with salt and pepper, and arrange I a lightly greased 13- x 9- x 2-inch baking dish. Top each pork chop with one green pepper ring; spoon rice into and around rings. Chop remaining green pepper rings; stir in remaining ingredients, and pour mixture over rice. Cover and bake at 350 degrees F. for 55 to 60 minutes or until done. Yield: 6 servings.
LAYERED VEGETABLE CHEESECAKE1-1/3 cups dry breadcrumbs 1/3 cup butter or margarine, melted 2 (8 oz) pkgs Neufchatel cheese, softened (low fat cream cheese) 2 large eggs 1/3 cup all-purpose flour 8 oz sour cream 1/4 cup minced onion 1/4 tsp salt 1/4 tsp ground white pepper 3/4 cup shredded carrot 3/4 cup diced green pepper 3/4 cup diced sweet red pepper Cucumber dill sauceCucumber Dill Sauce: 8 oz plain yogurt 1/3 cup mayonnaise 1/2 cup chopped, unpeeled cucumber 1/4 tsp salt 1/4 tsp dried whole dillweedCombine breadcrumbs and butter; press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside. Beat cheese at high speed of an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and next four ingredients; beat until blended. Pour about 1/4 of cream cheese mixture into prepared pan; sprinkle with carrot. Top with 1/3 remaining cream cheese mixture; sprinkle with green pepper. Top with 1/2 of remaining cream cheese mixture; top with red pepper. Top with remaining cream cheese mixture. Bake at 300 degrees F. for 1 hour or until set. Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour. Remove from oven and let cool completely. Cover and chill. Combine all ingredients of Cucumber dill sauce, stirring well. Cover and chill. Serve this luncheon cheesecake with Cucumber dill sauce. Yield: 6 to 8 servings.
HONEY CURRY CHICKEN1/4 cup butter or margarine, melted 1/4 cup honey 1/4 cup prepared mustard 1/4 tsp salt 1/2 to 1 tsp curry powder 3 lbs chicken pieces, skinnedCombine butter, honey, mustard, salt, and curry powder; stir well. Dip chicken into honey sauce, coating all sides. Place chicken in a greased 13- x 9- x 2-inch baking dish. Reserve remaining sauce. Bake, uncovered, at 375 degrees F. for 1 hour, basting occasionally with remaining sauce. Yield: 4 servings.
CHEESE AND BEEF PIE1-1/2 lbs ground beef 1/2 cup chopped onion 1 (8 oz) can tomato sauce 1 (4 oz) can chopped green chilis, drained 2 tsp chili powder 1/2 tsp garlic salt 1 egg, beaten 1-1/2 cups shredded Cheddar cheese, divided 1/2 cup dairy sour cream 1 (10 oz) can refrigerated buttermilk biscuitsCook beef and onion in large skillet until meat is browned, stirring to crumble. Drain off pan drippings; stir in tomato sauce, chilis, chili powder, and garlic salt. Reduce heat, and cook, uncovered, over low heat 10 minutes, stirring occasionally; remove from heat. Combine egg, 1/2 cup Cheddar cheese, and sour cream; mix well. Add to meat mixture, stirring well; set aside. Separate each biscuit into two halves, making 20 biscuit rounds. Press 10 rounds into a greased 8-inch baking dish. Top with meat mixture. Cover with remaining biscuit rounds. Bake, uncovered, at 350 degrees F. for 25 minutes. Sprinkle with remaining 1 cup cheese; bake an additional 5 minutes. Yield: 6 to 8 servings.
RICE AND BEAN SALAD1 (16 oz) can red kidney beans, drained 3 hard cooked eggs, chopped 1 cup cooked regular rice 1/2 cup chopped sweet pickles 1/4 cup chopped green pepper 1/4 cup chopped onion 1/4 cup chopped celery 1/2 cup mayonnaise or salad dressingCombine all ingredients; toss gently to mix. Cover and chill 1 to 2 hours. Yield: 4 to 6 servings.
LOWFAT VEAL PICCATA1 lb veal, thinly sliced 3 tbs flour Vegetable oil spray 1-1/2 cups mushrooms, sliced 1/2 lemon 1/2 cup dry white wine 3 tbs parsley, choppedCut veal slices into serving pieces, then coat each piece with flour. Coat skillet with vegetable oil spray and add veal. Cook over high heat until lightly browned on both sides. Add sliced mushrooms and sauté until slightly browned. Squeeze lemon over veal in pan; then add wine. Stir all ingredients, and cook one minute more. Arrange veal on serving platter and garnish with parsley. Yield: 4 servings.
GREEN BEANS WITH COUNTRY HAM AND PEANUTS1-1/2 to 1-3/4 lb fresh thin green beans 1/4 cup plus 2 tbs unsalted butter 2/3 cup roasted salted peanuts 1 cup julienned country ham or other salty, smoky ham 1-1/2 tbs brown mustardBring several inches of lightly salted water to a boil in a large saucepan over high heat. Plunge the beans into the water and reduce the heat to medium. Cook until tender, with no raw taste, 7 to 10 minutes. Drain the beans, then cover them with ice water to retain the deep green color. When cool, drain the beans again. Shortly before you plan to serve the beans, melt the butter in a large skillet. Stir in the peanuts and sauté them for several minutes, just long enough to deepen their color and crunch. Stir in the ham and mustard, and heat the ham through. Add the green beans and toss to coat them. Arrange them in a serving bowl, laid out as best you can, with the beans and ham running the same direction. Serve immediately. Yield: 6 servings.(from American Home Cooking by Cheryl Alters Jamison and Bill Jamison)
SLOW COOKED SWISS STEAK SUPPER1-1/2 lbs beef boneless round steak, cut into 6 serving pieces 1/2 tsp peppered seasoned salt 6 to 8 new potatoes, cut into fourths 1-1/2 cups baby-cut carrots 1 medium onion, sliced 1 can (14-1/2 oz) diced tomatoes with garlic, basil, and oregano, undrained 1 jar (12 oz) homestyle beef gravy Chopped fresh parsley, if desiredSpray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until browned. Layer poatoes, carrots, beef, and onion in 4- to 5-quart slow cooker (Crock-Pot). Mix tomatoes and gravy; spoon over mixture in slow cooker. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley if desired. Yield: 6 servings.
CHICKETTI1/2 cup finely chopped onion 1 clove garlic, minced 1 (4 oz) can sliced mushrooms, drained, reserving liquid 4 tbs butter or margarine 4 tbs flour 1-1/2 tsp salt 1/8 tsp ground black pepper 2 cups chicken broth 2 cups diced cooked chicken 1 (16 oz) diced tomatoes, undrained 1 cup shredded sharp cheese 1 tbs salt 3 quarts boiling water 8 oz spaghetti 1/2 cup buttered breadcrumbsSauté onion, garlic, and mushrooms in butter until soft; blend in flour, 1-1/2 tsp salt, and pepper. Add broth and reserved mushroom liquid; cook, stirring constantly, until thickened. Mix in chicken, tomatoes, and cheese. Meanwhile add 1 tbs salt to rapidly boiling water. (One tbs oil may also be added.) Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, 8 minutes. Drain in colander. Combine spaghetti and chicken mixture in 2-1/2-quart baking dish; top with buttered breadcrumbs. Bake at 375 degrees F. about 25 minutes or until nicely browned. Yield: 6 servings.
NORTH AFRICAN VEGETABLE SOUP6 cups reduced sodium, defatted chicken broth 3 cloves garlic, minced 1 cup chopped leeks or onion 1 rib celery, chopped 1 small sweet potato, peeled and cubed 1 small zucchini, diced 1 large carrot, diced 1 (16 oz) can chickpeas, drained and rinsed 1 cinnamon stick 1/2 tsp ground cumin 1/8 tsp ground cloves 1/2 tsp chili powder 1/2 tsp kosher salt, or more to taste 2 tbs lemon juice 1/4 cup chopped fresh mint or 1-1/2 tbs dried 1/4 cup chopped fresh parsleyBring broth to a simmer. Add all the other ingredients except the salt, lemon juice, mint, and parsley. Cover and simmer for 30 minutes. Add the remaining ingredients and simmer for 10 minutes longer. Remove the cinnamon stick. Yield: about 5 servings.(from 1,000 Lowfat Recipes by Terry Blonder Golson)
POLYNESIAN BEANS-AND-FRANKS1 medium apple, peeled and chopped 1/4 cup chopped onion 1/4 cup chopped green pepper 1 tbs butter or margarine 2 (16 oz) cans kidney beans, drained 1 (16 oz) can baked beans, undrained 1 (8 oz) can pineapple chunks, drained 1/2 lb frankfurters, cut into 1/2-inch slices 2 tbs vinegar 2 tbs corn syrup 1/2 tsp dry mustard 1/4 tsp salt 1/8 tsp ground black pepperCombine apple, onion, green pepper, and butter in a 2-1/2-quart casserole. Cover with heavy-duty plastic wrap, and microwave at HIGH for 2-1/2 to 3 minutes. Stir in remaining ingredients, mixing well. Cover and microwave at HIGH for 8 to 10 minutes or until thoroughly heated, stirring after 4 minutes. Yield: 8 to 10 servings.
GARLIC STEAK2 lbs boneless round steak, about 1-inch thick 1/2 cup all-purpose flour 1/4 cup vegetable oil 2 medium onions, sliced 1/2 cup chopped fresh parsley 8 cloves garlic, crushed 2 (10-3/4 oz condensed chicken broth, undiluted 1-1/2 cups water 1/2 tsp salt 1/4 tsp ground black pepper Hot cooked noodlesDredge steak in flour; pound to 1/2-inch thickness. Cut steak into serving-size pieces. Brown steaks in hot oil in a heavy skillet. Remove from skillet and set aside. Add onions to pan drippings; sauté until tender. Return steak to skillet; add remaining ingredients except noodles. Cover, reduce heat, and simmer 1-1/2 to 2 hours or until steak is tender. Serve over noodles. Yield: 6 servings.
MUSHROOM-POTATO CASSEROLE6 medium-size red potatoes 1 lb fresh mushrooms, sliced 3 tbs butter or margarine 1 (10-3/4 oz) cream of chicken soup, undiluted 1/4 cup milk 1/4 cup chopped onion 1/2 cup shredded Cheddar cheese 1/4 tsp paprikaCook potatoes in boiling salted water 25 to 30 minutes or until tender. Drain and cool to touch. Peel and cut into 1/2-inch slices; set aside. Sauté mushrooms in butter in a large skillet until tender; set aside. Combine soup, milk, and onion in a small saucepan; cook over medium heat until mixture is thoroughly heated, stirring occasionally. Remove from heat; set aside. Place potatoes in a lightly greased 1-1/2-quart casserole; top with mushrooms, reserving 1/2 cup. Spoon soup mixture over mushrooms. Top with cheese and paprika. Bake at 350 degrees F. for 15 minutes. Garnish with the reserved mushrooms. Yield: 6 servings.
EASY MASHED POTATOES AND CORN1 (11 oz) can Green Giant Super Sweet Yellow and White Corn, undrained 2 cups milk 3 tbs butter or margarine 1/2 tsp salt, if desired 1/8 tsp ground black pepper 2 cups Hungry Jack Mashed Potato Flakes 1/2 cup sour cream 2 tbs grated Parmesan cheese 2 tbs real bacon bitsIn medium saucepan, combine corn, milk, margarine, salt and pepper; mix well. Cook over medium heat until mixture is hot and bubbly. Remove from heat. Stir in potato flakes and sour cream until well blended. Sprinkle with Parmesan cheese and bacon bits. Yield: 4 to 8 servings.(Three guesses where that recipe came from. I added some garlic powder too. This was so good, I took the leftovers to work the next day. I had mashed potatoes for lunch. -- Rich)
SAUSAGE CASSEROLE1 large onion, finely chopped 1 lb bulk pork sausage 1 (4 oz) pkg (2 envelopes) chicken noodle soup mix 1/2 cup uncooked regular rice 4-1/2 cups water 1 (4 oz) pkg slivered almonds (optional)Brown onion and sausage in a large skillet, stirring to crumble sausage; drain. Add soup mix, rice, water, and almonds, if desired; mix well, and simmer 7 minutes. Spoon into a greased 2-1/2-quart casserole; bake at 400 degrees F. for 30 minutes. Yield: 5 to 6 servings.
CHICKEN STEW3 skinned and boned chicken breast halves 4 small potatoes 1 large onion 2 tbs butter or margarine 2 carrots, sliced 2 celery stalks, sliced 1 (14-1/2 oz) can chicken broth 1/2 tsp garlic salt 1/2 tsp ground black pepper 1 tsp dried basil 1 tbs all-purpose flour 1/4 cup water 1 cup frozen small peas, thawedCut chicken and potatoes into 1/2-inch cubes. Cut onion into 8 wedges. Melt butter in a large Dutch oven over medium-high heat; add chicken and cook until lightly browned, stirring occasionally. Add vegetables, broth, and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Combine flour and water, stirring until smooth; stir into stew. Bring to a boil; boil. Stirring constantly, 1 minute or until mixture thickens. Remove from heat; stir in peas. Yield: 4 servings.
HERBED POTATOES4 small new potatoes 2 tsp minced fresh parsley 2 tsp minced chives 2 tsp reduced-calorie margarinePeel a 1/2-inch strip around center of each potato. Cook, covered, in boiling water 20 minutes or until tender. Drain potatoes; add remaining ingredients, tossing to coat. Yield: 2 servings.
FRIED CUCUMBERS1 large egg 1 cup milk 2 cucumbers 2 cups cracker crumbs, finely crushed Butter or vegetable oil Salt and ground black pepperBeat the egg and add the milk. Peel and slice the cucumbers, and dip them into the cracker crumbs. Lay the cucumber slices out to dry a little, then dip them into the egg mixture and then again into the cracker crumbs. Fry them in butter or vegetable oil until golden brown, drain on paper towels, and season with salt and pepper to taste. Yield: 6 servings.
SOUR CREAM BURGERS1-1/2 lbs ground beef 1/4 cup Worcestershire sauce 1-1/2 tsp salt 1 cup sour cream 2 tbs chopped onion 1-1/2 cup corn flakes, crushedMix first 5 ingredients together, then add crushed corn flakes. Form the mixture into patties. Broil them for 5 minutes, turn them over, and broil for 3 minutes more. Yield 10 to 12 burgers.
WINTER CASSEROLE1/4 lb bacon, diced 1/2 cup chopped onions 4 tsp Worcestershire sauce 1 cup corn syrup 3/4 tsp salt 1/4 tsp paprika 3/4 cups water 1-1/2 cups tomato sauce 1 lb hot dogs, cut up 1 tbs cornstarch 2 tbs water Cooked spaghetti or other pastaCombine the bacon and onions in a skillet and fry them until the bacon is crisp and the onion is soft. Drain off extra fat. Stir in Worcestershire sauce, corn syrup, salt, paprika, water, and tomato sauce. Bring the mixture to a boil. Reduce heat, cover and simmer for 10 minutes. Add the hot dogs and simmer until they are heated through. Blend the cornstarch and 2 tbs cold water and stir it into the sauce, boiling it for 1 minute. Serve over cooked spaghetti or other pasta. Yield: about 6 servings.
SAVANNAH RED RICE2 (16 oz) cans whole tomatoes, undrained 6 slices bacon 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green pepper 2 cups long-grain rice, uncooked 2 tsp salt 1 tsp sugar 1/4 tsp ground black pepper 1/8 tsp hot saucePlace tomatoes in container of an electric blender; process until smooth, and set aside. Cook bacon in large skillet until crisp; remove bacon, reserving 1-1/2 tbs drippings in skillet. Crumble bacon and set aside. Cook onion, celery, and green pepper in bacon drippings over medium-high heat until tender; stir in pureed tomatoes, rice, and remaining ingredients. Cook mixture over medium heat 10 minutes. Spoon into a lightly greased 3-quart baking dish. Cover and bake at 350 degrees F. for 1 hour. Yield: 8 servings.
==FRENCH ONION CASSEROLE3 medium-size sweet onions 2 tbs butter or margarine 1 (8 oz) pkg fresh mushrooms, sliced 2 cups shredded Swiss cheese, divided 1 (10-3/4 oz) can cream of mushroom soup, undiluted 1 (5 oz) can evaporated milk 2 tsp soy sauce 6 (1/2-inch-thick) slices French bread 1/4 cup finely chopped fresh parsleyCut onions crosswise into 1/4-inch slices; cut each of the slices in half. Melt butter in a large skillet over medium-high heat; cook onion and mushrooms, stirring constantly, until tender. Spoon mixture into a lightly greased 2-quart baking dish. Sprinkle with 1 cup cheese. Combine soup, milk, and soy sauce; pour over cheese. Top with bread slices, and sprinkle with remaining 1 cup cheese and parsley. Cover and chill 4 to 8 hours. Remove baking dish from refrigerator, and let stand at room temperature for 30 minutes. Cover and bake at 375 degrees F. for 30 minutes. Uncover and bake 15 to 20 additional minutes or until thoroughly heated. Let stand 5 minutes before serving. Yield: 6 servings.
MARINATED ROAST1 (5 oz) bottle soy sauce 1/2 cup red wine vinegar 1 tbs brown sugar 2 tbs lemon juice 1 tbs Worcestershire sauce Dash of garlic powder Dash of onion powder 1 (3 lb) boneless rump or chuck roastCombine all ingredients, except roast; mix well. Place roast in a shallow dish; pour marinade over roast. Cover; marinate 24 hours in refrigerator, turning roast once. Bake roast in marinade at 350 degrees F. for 2 hours. Remove roast to serving platter; serve with pan drippings. Yield: 6 to 8 servings.TODAY"S TIP:Cleaning Department: As a long time user of Avon products, I use Skin-So-Soft for everything. But the best thing I found it for was getting the sticky residue off picture frames and mirrors or using it to clear up the grease off the stove. Leaves a nice scent too!Debs
=LIGHT CREAM OF BROCCOLI SOUP1 (16 oz) can ready-to-serve low-sodium,
fat-free chicken broth 1/3 cup instant nonfat dry milk powder 3 tbs cornstarch
1/2 tsp dried onion flakes 1/4 tsp salt 1/4 tsp dried basil 1/4 tsp dried
thyme 1/4 tsp ground black pepper 1 (10 oz) pkg frozen chopped broccoli,
thawed and drained 1-1/2 cups skim milk 1/3 cup shredded reduced-fat Cheddar
cheese 1 tbs butter-flavored granulesCombine first 8 ingredients in a
large saucepan; bring to a boil, stirring constantly. Cook, stirring constantly,
1 minute. Add broccoli and next three ingredients; cook until cheese melts
and mixture is thoroughly heated. Garnish with additional shredded cheese.
Yield: 4 servings.TODAY'S TIP:Cooking Department: If soup or stew
is too heavily salted, drop in a peeled, raw potato and cook for a few
minutes. Remove the potato and there will be a big difference.Jean Mifflin
=HAM STEAK WITH LEMON2 slices fully cooked ham (1/2-inch
thick) 1 lemon, halved 3 tbs brown sugar 2 tsp prepared mustardBroil ham slices 5 inches from the
heat for 5 minutes. Meanwhile, slice 1 lemon half; set aside. Grate peel
from the other half and squeeze 1 tbs lemon juice into a bowl. Add peel,
brown sugar, and mustard to juice. Turn ham over; brush with the lemon
mixture. Top with lemon slices. Broil 3 to 4 minutes more or until ham
is heated through. Yield: 2 servings.
=ORIENTAL SHRIMP BURRITOS1 tbs vegetable oil 8 oz (4 cups
packed) shredded coleslaw mix with cabbage and carrots 1 tsp bottled minced
ginger or 1/2 tsp dried ginger 1 tsp bottled minced garlic 1 cup bean sprouts
1/2 cup green onions with tops 8 flour tortillas 10 to 12 oz peeled cooked
medium shrimp 1/2 cup stir-fry sauce 1/4 tsp dried red pepper flakes Plum
sauce or sweet and sour sauceHeat oil in large, deep skillet
over medium-high heat until hot. Add coleslaw mix, ginger, and garlic;
stir-fry 2 minutes. Add sprouts and onions; stir-fry 3 minutes. While vegetable
mixture is cooking, stack tortillas and wrap in wax paper. Microwave on
high 1-1/2 minutes or until warm. Add shrimp, stir-fry sauce, and pepper
flakes to skillet; stir-fry 2 minutes or until heated through. Spoon about
1/3 cup shrimp mixture evenly down center of each tortilla. Fold 1 end
of tortilla over filling and roll up. Serve with plum or sweet and sour
sauce. Yield: 4 servings.
TUNA-PASTA SALAD2-1/2 cups cooked tricolored rotini (cooked without salt or fat) 2 cups fresh broccoli florets 2 unpeeled medium tomatoes, cut into wedges 10 ripe olives, sliced 2 slices purple onion, separated into rings 1 (6-1/2 oz) can tuna in water, drained and flaked 1/3 cup apple cider vinegar 1/4 cup lemon juice 2 tbs water 1 tbs olive oil 1-1/2 tbs Dijon mustard 1/2 tsp freshly ground black pepperCombine rotini, tomato, olives, onion, and tuna; set aside. Combine remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over pasta mixture; toss gently. Cover and chill 2 hours. Toss gently before serving. Yield: 6 servings.
PASTA WITH OYSTERS AND BACON4 oz bacon, chopped 1/2 cup chopped red onion 2 cloves garlic, minced 4 tbs butter or margarine 1 lb shucked oysters, rinsed and drained, halved if large 1/4 tsp red pepper flakes, crushed 1/4 tsp salt 1/2 cup dry white wine 8 oz angel-hair pasta, cooked and drained 1/4 cup chopped fresh parsleyPreheat oven to 375 degrees F. In a medium skillet over medium heat cook bacon, onion, and garlic. Pour off excess grease and transfer mixture to a 2-1/2-quart casserole dish lightly coated with cooking spray or oil. In the same skillet, over medium-high heat, melt butter. Add oysters and sauté until lightly browned, about 5 minutes. Sprinkle with seasonings. Stir in wine and bring to a boil. Add oysters and wine to casserole, add pasta and gently mix. Bake until heated through, about 20 minutes. Sprinkle with parsley. Yield: 6 servings.
QUICK CHICKEN AND PASTA2 qts water 1/2 tsp salt 4 oz vermicelli, uncooked 3/4 cup frozen small peas 1/3 cup Italian salad dressing 1 cup chopped cooked chicken 1/4 tsp sweet red pepper flakes 2 tbs grated Parmesan cheeseCombine water and salt in a large saucepan; bring to a boil. Add vermicelli and peas. Return to a boil; reduce heat and cook 10 minutes. Drain and set aside. Heat salad dressing in a saucepan. Add chopped chicken and red pepper flakes, and cook, stirring constantly, 2 minutes. Add reserved pasta mixture, and cook until thoroughly heated. Sprinkle with Parmesan cheese, tossing mixture well. Yield: 2 servings.
PASTITSIO1-1/2 lbs ground beef 1 cup chopped onion 1 (16 oz) can tomatoes, undrained and chopped 1 (6 oz) can tomato paste 1/4 tsp dried whole thyme 1-3/4 tsp salt, divided 1 (8 oz) pkg elbow macaroni 1/2 cup crumbled Feta cheese 4 egg whites, slightly beaten 1/2 cup butter or margarine 1/2 cup all-purpose flour 1/4 tsp ground cinnamon 1 qt milk 4 egg yolks, slightly beaten PaprikaCombine ground beef and onion in a large skillet. Cook over medium heat until beef browns, stirring to crumble beef; drain. Stir in tomatoes, tomato paste, thyme, and 3/4 tsp salt; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring often. Cook macaroni according to package directions, adding 1/4 tsp salt; drain. Stir in Feta cheese and egg whites. Add to beef mixture; stir well. Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Melt butter in a heavy saucepan over low heat; add flour and cinnamon, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in remaining 3/4 tsp salt. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook 1 minute, stirring constantly. Pour sauce over beef mixture; bake at 350 degrees F. for 35 to 40 minutes. Remove from oven; let stand 10 minutes before serving. Sprinkle with paprika. Yield: 8 servings.
HAM-AND-TURKEY SPAGHETTI1 (8 oz) pkg thin spaghetti, uncooked 2 tbs butter or margarine 6 green onions, sliced 1-1/2 cups sliced fresh mushrooms 1-1/2 cups chopped cooked ham 1-1/2 cups chopped cooked turkey (or chicken) 1 (12 oz) carton nonfat cottage cheese 1 (8 oz) carton reduced fat sour cream 2 tbs milk 1/4 tsp salt 1/4 tsp celery salt 1/4 to 1/2 tsp ground black pepper 1 cup shredded reduced fat sharp Cheddar cheeseCook spaghetti according to package directions; drain and set aside. Melt butter in a skillet over medium-high heat; add green onions and mushrooms, and cook, stirring constantly, until crisp-tender. Add ham and turkey; toss gently. Set mixture aside. Combine cottage cheese, sour cream, milk, celery salt, and ground black pepper in a large bowl; add spaghetti ans meat mixture. Toss gently. Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Cover and bake at 350 degrees F. for 45 minutes. Uncover; sprinkle with shredded cheese. Bake 5 additional minutes. Yield: 8 servings.
PASTA-STUFFED TOMATOES5 tbs olive oil, plus extra for greasing 8 large round tomatoes 1 cup dried ditalini (or other very small pasta) 8 black olives, pitted and finely chopped 2 tbs chopped fresh basil 1 tbs finely chopped fresh parsley 2/3 cup freshly grated Parmesan cheese salt and ground black pepperBrush a cookie sheet with olive oil. Slice the tops off the tomatoes and reserve to make "lids." If the tomatoes will not stand up, cut a thin slice off the bottom of each tomato. Using a teaspoon, scoop out the tomato pulp into a strainer, but do not pierce the tomato shells. Invert the tomato shells onto paper towels, pat dry, and then set aside to drain thoroughly. Bring a large saucepan of lightly salted water to a boil. Add the ditalini and 1 tbs of olive oil and cook until tender, but still firm to the bite. Drain pasta thoroughly and set aside. Put the olives, chopped basil, parsley, and Parmesan cheese into a large mixing bowl and stir in the tomato pulp. Add the pasta to the bowl. Stir in the remaing olive oil, mix together well, and season to taste with salt and ground black pepper. Spoon the pasta mixture into the tomato shells and replace the "lids." Arrange the tomatoes on the cookie sheet and bake in a preheated oven at 375 degrees F. for 15 to 20 minutes. Allow to cool slightly before serving. Yield: 4 servings.
===HONEY-ROASTED VEGETABLES1/2 cup olive oil 1/2 cup honey 1/4 cup red wine vinegar 1/2 tsp salt 1 tbs chopped fresh thyme 2 acorn squash, cut into wedges 2 red bell peppers, cut into 2-inch pieces 2 green bell peppers, cut into 2-inch pieces 2 small purple onions, sliced 1 fennel bulb, slicedCombine first 5 ingredients in a large bowl; add squash and remaining ingredients, stirring to coat vegetables. Pour vegetable mixture into an aluminum foil-lined roasting pan. Bake at 425 degrees F. 40 to 45 minutes or until tender and lightly browned, stirring occasionally. Serve with a slotted spoon. Yield: 8 to 10 servings.
EGGS MCBOSWELL2 oz prosciutto ham, thinly sliced 2 tbs butter 2 eggs 2 slices Monterey Jack cheese 2 English muffins, split in half MayonnaiseIn nonstick frying pan, fry the prosciutto over high heat, stirring frequently once the meat starts to sizzle, until crisp, 6 to 8 minutes. Set aside. Remove the pan from the heat to cool slightly. Add 1 tbs butter to the pan and return to medium heat. Crack the eggs into the pan and fry until the yolks are set enough to flip, about 3 to 4 minutes. Flip the eggs and top each with one slice of cheese. Cover the pan and cook until the cheese melts, about 1 minute. With a wide spatula, carefully remove the eggs to a plate without breaking the yolks. Melt the remaining butter in the pan. Add the English muffins and brown on both sides, a total of 1 to 2 minutes. Remove the muffins from the pan and spread them with the mayonnaise to taste. Place an egg with cheese on top of two of the muffin halves. Place the prosciutto, evenly divided, on top of the eggs and cover with the remaining muffin halves to make a sandwich. Serve while the eggs are still warm. Serves 2.(from A Man And His Pan by John Boswell)
SLOW COOKED CHICKEN AND CORN HASH6 cups frozen hash brown potatoes, partially thawed 1 large onion, chopped 1 (15 to 16 oz) can whole kernel corn, drained 1 red bell pepper, chopped 1 (4 oz) can diced green chilis 1 (4 oz) can mushroom stems and pieces, drained 1/4 tsp salt 1/4 tsp ground black pepper 1 (10-3/4 oz) can cream of chicken soup 1/2 cup water 1/2 cup dry white wine 1 lb skinless, boneless chicken breast, cut into 1/2-inch cubesIn a 4-quart electric slow cooker, combine potatoes, onion, corn, bell pepper, chilis, mushrooms, salt, and black pepper. Mix well. In a medium bowl, stir together the undiluted soup with the water and wine until smooth. Stir into the potato mixture along with the chicken. Cover and cook on low heat setting 5 hours or until chicken and potatoes are cooked through. Serves 6.
=========================== PECAN CAKE2 cups butter or margarine, softened 1 (16-oz) pkg light brown sugar 6 large eggs 3 tbs instant coffee granules 3 tbs hot water 1/2 cup milk 1 tsp vanilla extract 4-1/2 cups all-purpose flour 1 tsp baking powder 1/4 tsp salt 4 cups chopped pecansBeat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Dissolve coffee granules in hot water; stir in milk and vanilla. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in pecans. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees F. for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Yield: 1 (10-inch) cake.
GREEK-STYLE BURGERS1/2 lb ground lamb or 10% fat ground beef 1/2 lb lean ground turkey 1/4 cooked white rice 1/4 cup chopped fresh parsley 1 tsp dried oregano 2 tbs nonfat plain yogurt 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1 clove garlic, mincedMix together all the ingredients by squeezing with your hands. Shape into 6 burgers. Grill, broil, or cook in a nonstick pan on the stovetop until the burgers lose their pink color. Turn once while cooking. Serves 6.
=============================CREAMY PASTA & BROCCOLI4 tbs butter 1 large onion, finely chopped 1 lb uncooked ribbon pasta (or hearty egg noodles) 1 lb broccoli, broken into florets 5/8 cup boiling vegetable stock 1 tbs all-purpose flour 5/8 cup light cream 1/2 cup grated Mozzarella cheese Salt and ground white pepper to taste Fresh apple slices for garnishMelt half of the butter in a large saucepan over medium heat. Add the onion and sauté for 4 minutes. Add the broccoli and pasta to the pan and cook, stirring constantly, for two minutes. Add the boiling vegetable stock, bring back to a boil, and simmer for a further 12 minutes. Season well with salt and ground white pepper. Meanwhile, melt the remaining butter in a saucepan over medium heat. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the cream and bring to a simmering point, but do not boil. Add the grated cheese and season with salt. Drain the pasta and the broccoli mixture and pour in the cheese sauce. Cook, stirring occasionally for about 2 minutes. Transfer the pasta and broccoli mixture to a warm, large, deep serving dish, and serve garnished with fresh apple slices. Serves 4.
MUSTARD BAKED CHICKEN8 chicken pieces (about 4 oz each) 4 tbs butter, melted 4 tbs mild mustard 2 tbs lemon juice 1 tbs brown sugar 1 tsp paprika 3 tbs poppy seeds 8 oz uncooked shell pasta 1 tbs olive oil Salt and ground black pepper to tasteArrange chicken pieces, smooth side down, in a single layer in baking dish. Mix together the butter, mustard, lemon juice, brown sugar, and paprika in a bowl and season to taste with salt and pepper. Brush the mixture over the upper surfaces of the chicken pieces and bake in a preheated oven at 400 degrees F. for 15 minutes. Remove the dish from the oven and carefully turn over the chicken pieces. Coat the upper surfaces of the chicken with the remaining mustard mixture, sprinkle the chicken pieces with poppy seeds, and return to the oven for another 15 minutes or until done. Meanwhile bring a large pan of lightly salted water to a boil, add olive oil, and pasta shells and cook until tender. Drain the pasta and arrange on a warm serving dish. Top with the chicken, pour the sauce on, and serve immediately. Serves 4.
=========================LEMON ROASTED CORNISH HENS4 (1-1/4-pound) Cornish hens 1 lemon 3 tbs butter or margarine, softened 2 tsp chopped fresh mint 1 tsp salt 1/4 tsp ground black pepper 1 small onion, sliced 1 clove garlic, crushed 2 tbs olive oil 1 cup chicken broth 1/4 cup lemon juice 1-1/2 tbs cornstarch 2 tsp water Chopped fresh mintRemove giblets from hens; reserve for another use. Rinse hens with cold water and pat dry. Grate enough lemon rind to equal 1 tsp; cut remaining rind into thin strips and set aside. Combine grated lemon rind, butter, 2 tsp chopped mint, salt, and ground black pepper; rub mixture over hens. Place hens breast side up in shallow baking pan. Bake at 375 degrees F. for 1 hour and 10 minutes, basting hens every 15 minutes with pan drippings. Sauté reserved lemon rind strips, onion, and garlic in oil 5 minutes. Combine broth, lemon juice, cornstarch, and water in a small saucepan; stir well. Cook over medium heat, stirring constantly, until sauce is thickened. Stir in sautéed mixture and serve sauce over hens. Sprinkle with chopped fresh mint. Serves 4.
===FESTIVE FRUIT COMPOTE1 (8 oz) pkg mixed dried fruits 1 (16 oz) can cherry pie filling 1 (11 oz) can mandarin oranges, drained 1/3 cup firmly packed brown sugar 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 cup bourbon (or apple juice)Combine first 3 ingredients in a lightly greased 1-1/2 quart casserole; set aside. Combine brown sugar and the remaining ingredients, stirring until sugar dissolves; pour over fruit mixture and cover. Bake at 350 degrees F. for 45 minutes Serve warm. Serves 8 to 10.ZESTY CORN DRESSING BALLS1 (8 oz) pkg herb-seasoned stuffing mix 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup butter or margarine 1 (16 oz) can cream-style corn 1/2 cup water 1 tsp poultry seasoning 1/8 tsp ground black pepper 3 eggs, beaten 2 tbs butter or margarine, meltedPlace stuffing mix in a large bowl; set aside. Sauté onion and celery in 1/4 cup butter in large skillet until tender. Add next 4 ingredients and bring to a boil; pour over stuffing mix and mix well. Stir in eggs. Let cool 10 minutes. Shape stuffing mixture into 8 balls and place in a lightly greased 9-inch square pan. Pour melted butter evenly over dressing. Bake at 375 degrees F. for 25 minutes. Serves 8.
ORANGE-GLAZED SWEET POTATOES8 medium-size sweet potatoes 2 tbs grated orange rind 1 cup orange juice 1/3 cup firmly packed brown sugar 1/3 cup sugar 1 tbs cornstarch 3 tbs butter or margarine, melted 1/4 tsp saltCook sweet potatoes in boiling water 20 to 25 minutes or until tender. Allow potatoes to cool to touch; peel and slice. Arrange slices in a lightly greased 3-quart baking dish. Combine the remaining ingredients in a small saucepan. Cook, stirring constantly, until thickened. Pour glaze over sweet potatoes. Bake, uncovered, at 350 degrees F. for 30 minutes. Serves 10 to 12.
CHEESE BISCUITS2 cups self-rising flour 1/3 cup shortening 1/2 cup shredded Cheddar Cheese 3/4 cup milkCombine flour and shortening in a medium bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Stir in cheese and milk. Turn dough out onto a floured surface, and knead lightly 3 to 4 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2-3/4-inch biscuit cutter. Place biscuits on an ungreased baking sheet; bake at 450 degrees F. for 10 to 12 minutes. Yield: about 1 dozen.
POTATO-BACON SOUP2 cans (about 14oz each) chicken broth 3 russet potatoes (1-3/4 to 2 lbs), peeled and cut into 1/2-inch cubes 1 medium onion, finely chopped 1 tsp dried thyme leaves 4 to 6 strips bacon, chopped 1/2 cup shredded Cheddar cheeseCombine broth, potatoes, onion, and thyme in Dutch oven; bring to a boil over high heat. Reduce heat to medium-high and boil 10 minutes or until potatoes are tender. While potatoes are cooking, fry bacon until crisp; drain on paper towels and crumble bacon. Add bacon to broth mixture; simmer 3 to 5 minutes. Season to taste with salt and ground black pepper. Ladle into bowls and sprinkle with cheese. Serves 4.
LEMON VERMICELLI1/3 cup milk 3 tbs butter or margarine 1 (7oz) pkg vermicelli 1/4 cup lemon juice 1/3 cup grated Parmesan cheese Chopped fresh parsleyCombine milk and butter in a saucepan; cook over low heat until butter melts. Set aside and keep warm. Cook vermicelli according to package directions; drain. Rinse with warm water and drain again. Place in a bowl and toss with lemon juice; let stand 1 minute. Add Parmesan cheese and warm milk mixture, tossing well. Garnish with parsley. Serves 6.
STREUSEL-TOPPED PUMPKIN PIE1 frozen pie crust (in pan), thawed FILLING 1 can (16-oz) pumpkin 1 can (12-oz) evaporated milk 1/2 cup sugar 2 eggs, slightly beaten 1-1/2 tsp pumpkin pie spice 1/4 tsp salt STREUSEL 1/4 cup firmly packed brown sugar 2 tbs flour 2 tbs butter or margarine, softened 1/2 cup chopped pecans TOPPING 1 tsp grated orange peel 1 (8-oz) container frozen whipped toppingPreheat oven to 425 degrees F. In large bowl, combine all filling ingredients; blend well. Pour into pie crust-lined pan. Bake at 425 degrees F. for 15 minutes. Reduce oven temperature to 350 degrees F.; continue baking for another 15 minutes. Meanwhile, in a small bowl combine all streusel ingredients. Sprinkle streusel over pumpkin filling. Bake an additional 15 to 20 minutes or until knife inserted in center comes out clean. Cool. Gently fold orange peel into whipped topping. Garnish pie with whipped topping. Store in refrigerator. Serves 6 to 8.
NOODLES ROMANOFF2-1/2 cups uncooked noodles 1 cup cottage cheese 1 cup dairy sour cream 1-1/2 tsp seasoned salt 1 tsp instant minced onion 1 tsp Worcestershire sauce 1/2 tsp instant minced garlic Dash cayenne or red pepper 1/3 cup grated Cheddar cheeseCook noodles as directed on package and drain. Combine noodles with remaining ingredients except grated cheese. Put in buttered 1-1/2-quart casserole; sprinkle top with grated cheese. Bake in 350 degrees F. oven 30 minutes or until cheese has melted. Serves 6.
CHOCOLATE CRISPY COOKIES1/2 cup butter or margarine, softened 1 cup sugar 1 egg 1 tsp vanilla extract 1-1/4 cups all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 2 cups crisp rice cereal 1 (6-oz) pkg semisweet chocolate morselsCream butter; gradually add sugar, beating unto light and fluffy. Add egg and vanilla, beating well. Combine flour, soda, and salt; add to creamed mixture, beating well. Stir in the rice cereal and chocolate morsels. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees F. for 13 minutes. Cool slightly on cookie sheets; remove to wire racks. Yield: 3-1/2 dozen.
SOUTHERN CHICKEN STEW1 lb red potatoes, scrubbed and cut into 1/2-inch cubes 1 14-1/2 can whole tomatoes, with juice 1 cup chopped onions 1 cup reduced-sodium, defatted chicken broth 1/2 cup frozen Lima beans 1 cup corn 1 lb skinless, boneless chicken breat, cut into large chunks 1 tbs molasses 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1/8 tsp cayenne pepper 1 tbs tomato paste (optional)Simmer the potatoes, tomatoes, and onions in the broth until the potatoes start to soften, about 7 minutes. Add the Lima beans, corn and chicken, and cook until the chicken turns white all the way through, about 12 minutes. Add the remaining ingredients and simmer at least 20 minutes. Like all stews, this will taste best if it is allowed a long, slow cooking time. If you do not want to eat it right away, you may want to thicken it up with a tablespoon of tomato paste. Serves 4.(from 1,00 Lowfat Recipes by Terry Blonder Golson)
APPLE CHEESE CRISP6 cups (6 medium) sliced, peeled apples 1 tsp cinnamon 1 tsp lemon juice 3/4 cup all-purpose flour 1 cup rolled oats 3/4 cup firmly packed brown sugar 1/2 cup butter or margarine 1/2 cup shredded Cheddar cheeseHeat oven to 375 degrees F. Place apples in ungreased 2-quart casserole. Sprinkle with cinnamon and lemon juice. Lightly spoon flour into measuring cup. In a medium bowl, combine flour, rolled oats, and brown sugar. Using pastry blender or fork, cut in butter until crumbly. Sprinkle crumb mixture evenly over fruit. Bake at 375 degrees F. for 25 to 35 minutes or until apples are tender. Top with cheese; bake an additional 2 to 3 minutes or until cheese melts. Serves 12.
HUNGARIAN SALAMI8 cloves fresh garlic, minced 2 lb ground beef (33% fat) 1 tbs Hungarian paprika 1 tbs salt 1 tbs coarsely ground black pepper 1 tbs onion powder 1 tbs dill seed 1 tbs chopped fresh basil (or 1 tsp dry) 1 tsp liquid smoke 1 tsp whole coriander seed 1 tsp whole pickling spice 1 tsp mustard seedCombine all ingredients and mix well. Shape into 2 logs, each about 10 inches long. Cover and refrigerate overnight. Uncover, place on broiling pan and bake in a very slow oven 225 degrees F. for 2 hours. Cool before slicing. Makes 2 logs salami (resembling a firm pate).(from The Garlic Lovers' Cookbook by the town of Gilroy)
CREAMY WALDORF SALAD1 (3-oz) pkg cream cheese, softened 1-1/2 tsp sugar 1-1/2 tsp orange juice or pineapple juice 3 large apples, cubed 1 (8-oz) can pineapple tidbits, drained 2 tbs chopped celery 2 tbs chopped pecans 2 tbs raisins Leaf lettuceCombine cream cheese, sugar, and juice in a small bowl; stir well, and set aside. Combine remaining ingredients except lettuce in a medium bowl. Add cream cheese mixture to apple mixture; toss gently. Cover and chill. Toss again before serving in a lettuce-lined bowl. Serves 6 to 8.
A holiday suggestion. . .RICE STUFFING1-1/2 cups long-grain rice, uncooked 2-1/2 cups chopped onion 1-1/2 cups chopped green onion tops 1-1/2 cups chopped celery and leaves 1/2 cup chopped sweet red pepper 1/4 cup bacon drippings 1 tsp seasoned salt 1 tsp celery seeds 1/2 tsp salt 1/2 ground black pepper 1 tbs Worcestershire sauce 1/4 cup chopped fresh parsleyCook rice according to package directions; set aside. Cook onion, green onion tops, celery, and red pepper in bacon drippings in a large skillet over medium-high heat, stirring constantly, until mixture is tender. Stir in seasoned salt and next 4 ingreients. Combine rice, vegetable mixture, and parsley in a serving bowl, tossing gently to combine; serve immediately or use for stuffing. Serves 8 to 10.
A holiday suggestion. . .GLAZED CARROTS WITH GRAPES2 lbs carrots, diagonally sliced 1/2 cup water 1/4 cup plus 1 tbs cornstarch 2 cups orange juice 1/2 cup sugar 1/4 cup dry white wine 1 lb seedless green grapesCook carrots in a small amount of boiling water 12 to 15 minutes or until crisp-tender; drain and set aside. Stir 1/2 cup water into cornstarch and set aside. Combine orange juice, sugar, and wine in a saucepan; bring to a boil. Add cornstarch mixture and cook, stirring constantly, until smooth and thickened. Remove from heat and stir in carrots and grapes. Serves 8 to 10.
EASY CHICKEN DIVAN1 (3-1/2 to 4 lb) broiler-fryer, cut in half 2 (10oz) pkgs frozen broccoli spears, thawed and coarsely chopped 2 (10-3/4oz) cans cream of chicken soup, undiluted 1 cup mayonnaise 1-1/2 tsp lemon juice 3/4 tsp curry powder 1/2 cup shredded sharp Cheddar cheese 3/4 cup herb-seasoned stuffing mixCombine chicken and enough water to cover in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender. Remove chicken, reserving broth for another use. Let chicken cool. Skin, bone, and cut chicken into bite-size pieces. Set aside. Place broccoli in a lightly greased 11- x 7- x 1-1/2-inch baking dish. Top with chicken. Combine soup and next 3 ingredients; spoon over chicken. Sprinkle with cheese and stuffing mix. Bake at 400 degrees F. for 25 to 30 minutes or until thoroughly heated. Serves 6 to 8.
SWEET-SOUR GLAZED HAM2 cups apple jelly 2 tbs prepared
mustard 2 tbs lemon juice 1/2 tsp ground cloves 1 (5- to 7-lb) fully cooked
ham half Whole clovesCombine first four ingredients in
a saucepan; place over medium heat and bring to a boil, stirring occasionally;
remove from heat. Score fat on ham in a diamond design; stud with cloves.
Place ham, fat side up, on rack in a shallow roasting pan. Insert meat
thermometer, making sure it does not touch bone. Bake ham, uncovered, at
325 degrees F. about 1-1/2 to 2 hours until thermometer registers 140 degrees
F.; baste ham every 15 to 20 minutes with sauce. Heat remaining sauce,
and serve with ham. Serves 10 to 14. CREAMY FETTUCCINE6 oz fettuccine, uncooked 1/4 cup
butter or margarine 2 tbs all-purpose flour 1/2 cup half-and-half (or light
cream) 1/2 cup water 1/2 cup freshly grated Parmesan cheese 2 tsp dried
parsley flakes 1/2 tsp coarsely ground black pepper 1/2 tsp garlic powder
1/2 tsp poppy seeds 1/4 tsp saltCook fettuccine according to package
directions, omitting salt; drain. Melt butter in a heavy saucepan over
low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add half-and-half and water; cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese
and remaining ingredients. Toss with fettuccine. Serve immediately. Serves
2.SEAFOOD CHOWDER4 medium onions, chopped 1 large
green pepper, chopped 1/4 cup vegetable oil 2 tbs all-purpose flour 3 cans
(14-1/2 oz ea) stewed tomatoes, undrained 1/2 tbs celery salt 1 tsp garlic
powder 1 tsp sugar 1 tsp hot sauce 1/2 tsp ground black pepper 2 lbs fresh
medium shrimp, peeled and deveined 1/2 lb crabmeat 1/2 pint oysters, drained
1 large fish fillet, cut into bite-sized piecesSauté onion and green pepper
in oil in a large saucepan until tender; add flour, stirring until smooth.
Cook 1 minute, stirring constantly. Stir in tomatoes and seasonings; bring
to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining ingredients;
cover and allow to simmer an additional 15 minutes. Serves 6 to 8.
aurore sauce. BÉCHAMEL SAUCE
with just enough tomato puree added to tint it pink.:
Atlantic oyster. Also called Eastern
oyster, this species has a thick, elongated shell that ranges from 2 to
5 inches across. It's found along the Atlantic seaboard and the Gulf of
Mexico and is considered ideal for serving ON THE HALF SHELL. Atlantic
oysters are sold under different names depending on where they're harvested.
The most well known is the BLUEPOINT; others include Apalachicola, Cape
Cod, Chesapeake, Chincoteague, Indian River, Kent Island, Malpeque and
assaisonné. French for "seasoned"
or "seasoned with.":
-=--=Southern Bourbon Pecan Pie1 9-inch pie crust 1 cup dark corn
syrup 3/4 cup sugar 6 tablespoon butter 3 large eggs Pinch of salt 2 tablespoon
Bourbon 2 cups (about 8 ounces) pecan halves, pieces or a combinationSet a rack at the lowest level in
the oven and preheat to 350 degrees.To make the filling: Combine the
corn syrup and sugar in a sauce pan and stir to mix. Place over low heat
and bring to a boil, without stirring. Remove from the heat, add the butter,
and allow the butter to melt. In a mixing bowl, whisk the eggs until they're
liquid and whisk in the salt and bourbon. Whisk in the syrup and butter
mixture, being careful not to overmix. Allow to cool.Arrange the pecans in the crust.
Skim foam from the top of the filling and discard; pour the filling over
the pecans. With the back of a fork, press the pecans down into the filling
so they are covered. Bake for about 45 minutes until the crust is baked
through and the filling is set and well puffed in the center. Cool on a rack and serve warm or at room temperature.
bain-marie. It consists of placing
a container (pan, bowl, soufflé dish, etc.) of food in a large,
shallow pan of warm water, which surrounds the food with gentle heat. The
food may be cooked in this manner either in an oven or on top of a range.
This technique is designed to cook delicate dishes such as custards, sauces
and savory mousses without breaking or curdling them. It can also be used
to keep cooked foods warm.Asiago cheese. A semifirm Italian
cheese with a rich, nutty flavor. It's made from whole or part-skim cow's
milk and comes in small wheels with glossy rinds. The yellow interior has
many small holes. Young Asiago is used as a table cheese; aged over a year,
it becomes hard and suitable for grating:
-Likker Pudding2 1/2 c Milk 3 medium size yams
2 c sugar 2 t cinnamon 3 eggs 2 T butter 1/2 C blanched slivered almonds
1/2 C whiskey or rumPlace milk in 2-qt. Casserole. Grate
yams, adding to milk as you grate to prevent potatoes from coloring. Beat
eggs well and add sugar gradually. Add cinnamon and almonds and mix well
with potatoes. Put into casserole dish. Dot generously with butter and
bake in a 300 oven until firm. Just before serving pour over a jigger of
whiskey or rum. Note: delicious with turkey.
arugula. Also called rocket, roquette,
rugula and rucola, arugula is a bitterish, aromatic salad green with a
peppery mustard flavor. Though it has long been extremely popular with
Italians, American palates often find its flavor too assertive. Arugula
(which resembles radish leaves) can be found in specialty produce markets
and in some supermarkets. It's sold in small bunches with roots attached.
The leaves should be bright green and fresh looking. Arugula is very perishable
and should be tightly wrapped in a plastic bag and refrigerated for no
more than 2 days. Its leaves hold a tremendous amount of grit and must
be thoroughly washed just before using. Arugula makes a lively addition
to salads, soups and sautéed vegetable dishes. It's a rich source
of iron as well as vitamins A and C.:
Cooking your main dish is basically
a no-brainer. The vegetable(s) side dishs(s) requires some thinking. I
am submitting a dish that goes over well.Roasted Winter VegetablesVegebles: 8 carrots, cut into 1-inch
pieces 3 red onions, cut into 1-inch pieces 5 medium parsnips, peeled and
cut into 1-inch pieces 3 large turnips, peeled and cut into 1-inch pieces
or 8 baby turnips, peeledOther ingredients: 7 garlic cloves
1/2 cup olive oil 2 Tbs. balsamic vinegar 1 Tbs. finely chopped rosemary
2 tsp. saltPreparation: Preheat the oven to
450 degrees. Toss the vegetables with the other ingredients. Spread the
vegetables out in one layer on a baking sheet or in a shallow baking dish.
Roast for approximately 45 minutes, stirring from time to time, until the
vegetables are tender, golden and somewhat caramelized. Serve hot with
stew or at room temperature as a side dish.Yield: 8 servings
--Holiday Fruitcake Cookies4 cups sifted flour 1 cup chopped
peca 1-tsp. baking soda 1 cup candied cherries, cut in quarters 1 tsp.
salt 2 cups cut-up date 1 cup shortening 1 cup candied fruits and peels
2 cups brown sugar (firmly packed) Red or Green cherries 2 eggs, beaten
(for tops 2/3 cups buttermilkSift together flour, soda and salt.Cream shortening; add brown sugar
and eggs; beat until light and fluffy.Add buttermilk and sifted dry ingredients,
then fold in nuts, cherries dates and candied fruits. Chill dough.Drop dough by teaspoonfuls about
2" apart onto lightly greased baking sheet. Top each cookie with green
or red cherry half.Bake in moderate oven (375 degrees.)
8 to 10 minutes. Remove cookies and cool on racks Makes 8 dozen.
Cream Of Carrot Soup10 carrots, cleaned and sliced 6
cups chicken broth 4 tablespoons unsalted butter 1 medium onion, chopped
2 cloves garlic, minced 3 tablespoons cornstarch water pinch dill weed
pinch marjoram pinch dried thyme pinch dried parsley salt ground black
pepper 1/2 cup cream Fresh parsely for garnishIn a large Dutch oven, heat the
butter or margarine, add the onions and the garlic, saute until light golden.Add the broth. Add the carrots,
dill, marjoram, thyme, parsley, and salt and pepper to taste, and bring
to a boil. Lower the heat, let simmer until carrots are done.Mix cornstarch with small amount
of cold water to dissolve.Add the diluted cornstarch and stir
well. Add the cream and let simmer another 15 minutes (do not boil). Garnish
with fresh parsely. Serves 8 to 10PEANUT BUTTER FUDGE2 cup sugar 2 Tbsp. butter 2 tsp.
white syrup 3/4 cup canned milk dash saltBoil to soft ball stage, add 1 tsp.
vanilla and 1/2 cup peanut butter. Beat until stiff. Pour in buttered 8"
-Sweet Potato Balls2 cups mashed sweet potatoes (I
use canned) 12 large marshmallows 3/4 cups finely crushed wheat flakes
(can use any flake cereal) 1/2 cup packed brown sugar 2 Tablespoons milk
1/4 cup butter or margarineForm the sweet potatoes around each
marshmallow then roll each one in the cereal crumbs. Put them in a shallow
baking dish. in a saucepan, bring the sugar, milk and butter to a boil,
then pour it over the balls. Bake uncovered, at 350 degrees for 15 minutes.
anadama bread. An early American yeast bread flavored with cornmeal and
molasses. Legend says this bread was created by a New England farmer plagued
by a lazy wife who served him the same cornmeal-molasses gruel every day.
One morning, the disgusted farmer grabbed the bowl of gruel, tossed in
some flour and yeast, and began stirring like crazy, all the while muttering
angrily, "Anna, damn 'er! :
.- - - - - - - - - - - - - - - - - - -
Deglaze. After food (usually meat) has been sautéed and the food and excess fat removed from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
To convert measurements of anything
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