Cilantro Salsa Recipes
Ingredients
2 onions, quartered
5 garlic cloves, peeled
Juice of 1 lemon
1 bunch cilantro, washed, stems included
1/2 to 1 jalapeño pepper
1/2 teaspoon kosher salt
1 teaspoon cumin
3 tablespoons olive oil
1 orange, peeled, sectioned and diced
6 to 8 fresh figs, stems removed, cut into eighths
Combine onions, garlic, lemon juice, cilantro, jalapeño, salt, cumin and oil in food processor and process, pausing to scrape sides, until a smooth paste is formed. Transfer to a bowl and stir in orange sections and figs.
Thursday, October 23, 2008
Wednesday, October 22, 2008
Easy Meatball Dinner
Ingredients
1 pound of lean ground beef
1/.4 cup bread crumbs
¼ cup minced onion
1 large egg slightly beaten
¼ teaspoon salt
1-10 ounce tin of condensed cream of mushroom soup/with 1 tin of water
2 teaspoons fresh chopped parsley
Mix together beef, bread crumbs, onion, egg, and salt; shape into 24 meatballs*. In a preheated skillet brown meatballs on all sides then drain off drippings. Stir in mushroom soup with water and parsley.
Cover cooking over low heat for 20 minutes, stirring often. Serve over rice or hot buttered noodles.
Ingredients
1 pound of lean ground beef
1/.4 cup bread crumbs
¼ cup minced onion
1 large egg slightly beaten
¼ teaspoon salt
1-10 ounce tin of condensed cream of mushroom soup/with 1 tin of water
2 teaspoons fresh chopped parsley
Mix together beef, bread crumbs, onion, egg, and salt; shape into 24 meatballs*. In a preheated skillet brown meatballs on all sides then drain off drippings. Stir in mushroom soup with water and parsley.
Cover cooking over low heat for 20 minutes, stirring often. Serve over rice or hot buttered noodles.
Tuesday, October 21, 2008
Garlic Mashed Potatoes
1 head of garlic
1 lb. of potatoes (about 3 medium)
½ cup butter
Milk
Salt
Preheat your oven to 350F. Cut about ¼” off the small end of a full head of garlic, place it cut side down on a piece of foil, sprinkle with olive oil or vegetable oil, cover and roast in the oven for 45 minutes.While the garlic is roasting peel and cut the potatoes into quarters and add to cold salted water then bring to a boil. Cook for about 20-25 minutes. Remove the garlic from the oven and open the foil allowing the garlic to cool slightly. Then use a cloth or a paper towel to squeeze the hot roasted cloves into the cooked potatoes. If you are having trouble removing the cloves, use a knife or a fork to dislodge them. Add the butter and enough milk to make the potatoes light and fluffy.
1 head of garlic
1 lb. of potatoes (about 3 medium)
½ cup butter
Milk
Salt
Preheat your oven to 350F. Cut about ¼” off the small end of a full head of garlic, place it cut side down on a piece of foil, sprinkle with olive oil or vegetable oil, cover and roast in the oven for 45 minutes.While the garlic is roasting peel and cut the potatoes into quarters and add to cold salted water then bring to a boil. Cook for about 20-25 minutes. Remove the garlic from the oven and open the foil allowing the garlic to cool slightly. Then use a cloth or a paper towel to squeeze the hot roasted cloves into the cooked potatoes. If you are having trouble removing the cloves, use a knife or a fork to dislodge them. Add the butter and enough milk to make the potatoes light and fluffy.
Monday, October 20, 2008
Pumpkin Cake
Ingredients
4 Eggs
2 c Sugar
2 c Cooked pumpkin
1 c Oil
3 c All-purpose flour
1 ts Salt
2 ts Baking soda
2 ts Baking powder
2 ts Cinnamon
1 c Nuts or raisins
In the food processor, combine the eggs an sugar untilsmooth. Add the flour, baking powder, baking soda,salt, cinnamon and raisins or nuts. Stir in the cookedand mashed pumpkin. Turn the batter into two roundcake molds, greased and lightly floured. Bake in apreheated oven at 350F for 40 minutes. Unmold andstack the cakes, and ice with an orange - tintedfrosting.
Ingredients
4 Eggs
2 c Sugar
2 c Cooked pumpkin
1 c Oil
3 c All-purpose flour
1 ts Salt
2 ts Baking soda
2 ts Baking powder
2 ts Cinnamon
1 c Nuts or raisins
In the food processor, combine the eggs an sugar untilsmooth. Add the flour, baking powder, baking soda,salt, cinnamon and raisins or nuts. Stir in the cookedand mashed pumpkin. Turn the batter into two roundcake molds, greased and lightly floured. Bake in apreheated oven at 350F for 40 minutes. Unmold andstack the cakes, and ice with an orange - tintedfrosting.
Sunday, October 19, 2008
Black Cat Cupcakes
Ingredients
1 1/4 c Reduced Fat Oreo® cookie crumbs
18 1/4 ozs reduced fat chocolate cake mix
24 pcs Halloween Oreo® cookies
16 ozs reduced fat milk chocolate frosting
black string licorice
jelly beans
semisweet chocolate chips
Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray andflour; set aside. Prepare cake mix according to package directions; stir incookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.Remove from pans; cool on wire rack. Make cat faces on each of theremaining 24 cookies: using some frosting, attach 4-1 1/2" licorice stringsfor whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.Let set at least 30 minutes. Frost cupcakes with remaining frosting. Standcat faces on edge on each cupcake. Place 3" piece licorice string on backhalf of each cupcake for tail.
Ingredients
1 1/4 c Reduced Fat Oreo® cookie crumbs
18 1/4 ozs reduced fat chocolate cake mix
24 pcs Halloween Oreo® cookies
16 ozs reduced fat milk chocolate frosting
black string licorice
jelly beans
semisweet chocolate chips
Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray andflour; set aside. Prepare cake mix according to package directions; stir incookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.Remove from pans; cool on wire rack. Make cat faces on each of theremaining 24 cookies: using some frosting, attach 4-1 1/2" licorice stringsfor whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.Let set at least 30 minutes. Frost cupcakes with remaining frosting. Standcat faces on edge on each cupcake. Place 3" piece licorice string on backhalf of each cupcake for tail.
Saturday, October 18, 2008
Tex Mex Mac and Cheese
Ingredients
1 lb Ground beef or ground turkey
1 Bell pepper chopped
1 Onion chopped
1/2 c Mushroom sliced
1 can Tomato paste
1/2 c Water
1 can Whole kernel corn Undrained
Salt, pepper, seasonings As desired
1 pk Macaroni and cheese or Velveeta and Shells
In large skillet, brown the ground beef or turkey withthe chopped pepper, onion and mushrooms. Stir in thetomato paste and water and corn. Cook the macaroni andcheese according to package directions, adding milkand margarine if required. Add the macaroni andcheese to the beef mixture. Mixwell and serve.
Ingredients
1 lb Ground beef or ground turkey
1 Bell pepper chopped
1 Onion chopped
1/2 c Mushroom sliced
1 can Tomato paste
1/2 c Water
1 can Whole kernel corn Undrained
Salt, pepper, seasonings As desired
1 pk Macaroni and cheese or Velveeta and Shells
In large skillet, brown the ground beef or turkey withthe chopped pepper, onion and mushrooms. Stir in thetomato paste and water and corn. Cook the macaroni andcheese according to package directions, adding milkand margarine if required. Add the macaroni andcheese to the beef mixture. Mixwell and serve.
Friday, October 17, 2008
Venison Chili
Ingredients
1/4 cup vegetable oil
4 pounds venison, cubed
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onion
3/4 cup diced green chili pepper (or taste)
8 tomatoes, chopped
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper (or to taste)
1/2 teaspoon pepper (or to taste)
2 teaspoons salt
2 tablespoons chili powder
1 cup instant masa harina
8 cups beef broth
3 cups cooked pinto beans
2 tablespoons chopped fresh cilantro leaves
Heat oil in a heavy kettle over medium heat. Add cubed venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.
Meanwhile, puree green chili peppers. Add to the kettle with chopped tomatoes, cumin, diced red bell pepper, diced green bell pepper, paprika, cayenne pepper, pepper, salt, and chili powder; cook for 5 minutes more.
Add instant masa harina and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.
Add pinto beans and chopped cilantro; simmer for 5 minutes
Ingredients
1/4 cup vegetable oil
4 pounds venison, cubed
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onion
3/4 cup diced green chili pepper (or taste)
8 tomatoes, chopped
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper (or to taste)
1/2 teaspoon pepper (or to taste)
2 teaspoons salt
2 tablespoons chili powder
1 cup instant masa harina
8 cups beef broth
3 cups cooked pinto beans
2 tablespoons chopped fresh cilantro leaves
Heat oil in a heavy kettle over medium heat. Add cubed venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.
Meanwhile, puree green chili peppers. Add to the kettle with chopped tomatoes, cumin, diced red bell pepper, diced green bell pepper, paprika, cayenne pepper, pepper, salt, and chili powder; cook for 5 minutes more.
Add instant masa harina and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.
Add pinto beans and chopped cilantro; simmer for 5 minutes
Thursday, October 16, 2008
BBQ Turkey Sandwhiches
Ingredients
1 onion, chopped
2 teaspoons vegetable oil
1 cup chili sauce
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
3 tablespoons water
3 cups shredded cooked turkey
1 package hamburger bun
In a large saucepan cook chopped onion in oil until tender. Stir in chili sauce, brown sugar, Worcestershire sauce, and water. Bring to a boil, reduce the heat to low, and simmer, uncovered for 5 minutes. Stir in cooked, shredded turkey. Serve over hamburger buns.
Ingredients
1 onion, chopped
2 teaspoons vegetable oil
1 cup chili sauce
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
3 tablespoons water
3 cups shredded cooked turkey
1 package hamburger bun
In a large saucepan cook chopped onion in oil until tender. Stir in chili sauce, brown sugar, Worcestershire sauce, and water. Bring to a boil, reduce the heat to low, and simmer, uncovered for 5 minutes. Stir in cooked, shredded turkey. Serve over hamburger buns.
Wednesday, October 15, 2008
Cheddar Cheese Soup
Ingredients
2 1/2 cups water
1 cup shredded carrots
1 cup thinly sliced celery
1 small onion, chopped fine
2 1/2 tablespoons chicken base
1/3 cup all-purpose flour
3 cups whole milk
4 cups shredded sharp cheddar cheese
Salt and freshly ground black pepper to taste
Place water, carrots, celery, onion and chicken base in Dutch oven or large cooking pot. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 10 to 12 minutes or until vegetables are tender.
Place the flour in a 2-cup glass measure and slowly whisk half of the milk into flour. Stir flour/milk mixture into vegetable mixture, mixing well. Add remaining milk and cook until thickened, about 15 minutes.
Add cheese and stir until well blended. Season to taste with salt and pepper.
Ingredients
2 1/2 cups water
1 cup shredded carrots
1 cup thinly sliced celery
1 small onion, chopped fine
2 1/2 tablespoons chicken base
1/3 cup all-purpose flour
3 cups whole milk
4 cups shredded sharp cheddar cheese
Salt and freshly ground black pepper to taste
Place water, carrots, celery, onion and chicken base in Dutch oven or large cooking pot. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 10 to 12 minutes or until vegetables are tender.
Place the flour in a 2-cup glass measure and slowly whisk half of the milk into flour. Stir flour/milk mixture into vegetable mixture, mixing well. Add remaining milk and cook until thickened, about 15 minutes.
Add cheese and stir until well blended. Season to taste with salt and pepper.
Tuesday, October 14, 2008
Perogies
Ingredients
Filling:
8 to 10 potatoes
1 onion, finely chopped
6 tablespoons butter
2 cups shredded cheddar cheese (8-ounces)
2 cups shredded mozzarella cheese (8-ounces)
4 to 6 strips bacon, cooked and crumbled (optional)
Salt and pepper to taste
To prepare filling: Peel and cut potatoes into cubes. Boil until tender. Reserve cooking water for dough.
Meanwhile, saute onion in a butter; set aside to cool to lukewarm.
Mash potatoes and place in medium-sized bowl. Add onion with the butter, cheeses and bacon; season to taste with salt and pepper and mix well. Set aside.
Dough:
2 1/4 cups reserved potato water, cooled to lukewarm
2 eggs
6 tablespoons vegetable oil
6 to 7 cups all-purpose flour
1 1/2 teaspoons salt
To make dough: Combine potato water, eggs and oil; mix well.
Combine flour and salt in a large bowl, make a well in the center. Pour water/egg mixture into well and stir until mixture is smooth.
Turn dough out onto a lightly floured surface and knead several times.
Place dough in well-greased bowl, turning dough once and cover. Let rest for at least 20 minutes to 2 hours.
On a lightly floured surface, roll dough out to about 1/8-inch thickness. Cut dough into circles with a large biscuit cutter or coffee mug. Fill with about 1 teaspoon of potato mixture. Pinch edges together so the seam is secure.
Place on baking sheets lined with waxed paper and freeze. Once frozen, place in a large zipper-style plastic bag to store.
To cook perogies bring a large cooking pot of water to boil. Remove perogies from freezer once the water has come to a full rolling boil.
Cook perogies in batches of 6 to 8 in boiling water. They are done when they rise to the water's surface. Drain well and place in a serving bowl. Drizzle with melted butter and sprinkle with chopped chives, if desired, and serve. Perogies also go well with sauteed onions and sour cream.
Ingredients
Filling:
8 to 10 potatoes
1 onion, finely chopped
6 tablespoons butter
2 cups shredded cheddar cheese (8-ounces)
2 cups shredded mozzarella cheese (8-ounces)
4 to 6 strips bacon, cooked and crumbled (optional)
Salt and pepper to taste
To prepare filling: Peel and cut potatoes into cubes. Boil until tender. Reserve cooking water for dough.
Meanwhile, saute onion in a butter; set aside to cool to lukewarm.
Mash potatoes and place in medium-sized bowl. Add onion with the butter, cheeses and bacon; season to taste with salt and pepper and mix well. Set aside.
Dough:
2 1/4 cups reserved potato water, cooled to lukewarm
2 eggs
6 tablespoons vegetable oil
6 to 7 cups all-purpose flour
1 1/2 teaspoons salt
To make dough: Combine potato water, eggs and oil; mix well.
Combine flour and salt in a large bowl, make a well in the center. Pour water/egg mixture into well and stir until mixture is smooth.
Turn dough out onto a lightly floured surface and knead several times.
Place dough in well-greased bowl, turning dough once and cover. Let rest for at least 20 minutes to 2 hours.
On a lightly floured surface, roll dough out to about 1/8-inch thickness. Cut dough into circles with a large biscuit cutter or coffee mug. Fill with about 1 teaspoon of potato mixture. Pinch edges together so the seam is secure.
Place on baking sheets lined with waxed paper and freeze. Once frozen, place in a large zipper-style plastic bag to store.
To cook perogies bring a large cooking pot of water to boil. Remove perogies from freezer once the water has come to a full rolling boil.
Cook perogies in batches of 6 to 8 in boiling water. They are done when they rise to the water's surface. Drain well and place in a serving bowl. Drizzle with melted butter and sprinkle with chopped chives, if desired, and serve. Perogies also go well with sauteed onions and sour cream.
Monday, October 13, 2008
Artichoke Dip
Ingredients
1 (15-ounce) can artichokes, brine-packed
3/4 cup mayonnaise
3/4 cup freshly grated Parmesan cheese
Drain and finely chop artichoke hearts (or use a food processor).
Mix all ingredients together and transfer to a 9-inch glass pie plate.
Microwave on MEDIUM about 2 minutes, or heat in 350°F (175°C) oven for 10 minutes.
Serve warm or at room temperature with cut-up vegetables or crackers.
Ingredients
1 (15-ounce) can artichokes, brine-packed
3/4 cup mayonnaise
3/4 cup freshly grated Parmesan cheese
Drain and finely chop artichoke hearts (or use a food processor).
Mix all ingredients together and transfer to a 9-inch glass pie plate.
Microwave on MEDIUM about 2 minutes, or heat in 350°F (175°C) oven for 10 minutes.
Serve warm or at room temperature with cut-up vegetables or crackers.
Sunday, October 12, 2008
Enchiladas Fantastic
Ingredients
1 lb ground turkey
2 cup picante sacue salsa; mild, medium or hot
1 pk frozen spinach, thaw squeeze;
dry2 teaspoon ground cumin; divided
use1/2 teaspoon salt or less to taste
8 oz (1 pk)cream cheese; cubed light or regular
12 flour tortillas; warmed
14 1/2 oz (1 cn) diced tomatoes; in juice
1 cup cheddar cheese; shredded
OPTIONAL TOPPINGS
1 lettuce; shredded
1 black olives
1 diced avocado
1 sour cream
In a large skillet, cook turkey until no longer pink, breaking into small piece. Add 1 cup of the picante sauce, the spinach, 1 1/2 cumin and salt (if desired). Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese, stirring just until melted. Spoon about 1/3 cup filing down center of each warmed tortilla; roll up and place seam-side-down in a lightly greased 13" X 9" baking dish. Combine tomatoes and remaining 1 cup picante sauce and 1/2 ts cumin. Spoon over enchiladas. Bake at 350 degrees for 20 minutes or until hot. Sprinkle with cheddar; return it oven 2 minutes. Top as desired.
Ingredients
1 lb ground turkey
2 cup picante sacue salsa; mild, medium or hot
1 pk frozen spinach, thaw squeeze;
dry2 teaspoon ground cumin; divided
use1/2 teaspoon salt or less to taste
8 oz (1 pk)cream cheese; cubed light or regular
12 flour tortillas; warmed
14 1/2 oz (1 cn) diced tomatoes; in juice
1 cup cheddar cheese; shredded
OPTIONAL TOPPINGS
1 lettuce; shredded
1 black olives
1 diced avocado
1 sour cream
In a large skillet, cook turkey until no longer pink, breaking into small piece. Add 1 cup of the picante sauce, the spinach, 1 1/2 cumin and salt (if desired). Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese, stirring just until melted. Spoon about 1/3 cup filing down center of each warmed tortilla; roll up and place seam-side-down in a lightly greased 13" X 9" baking dish. Combine tomatoes and remaining 1 cup picante sauce and 1/2 ts cumin. Spoon over enchiladas. Bake at 350 degrees for 20 minutes or until hot. Sprinkle with cheddar; return it oven 2 minutes. Top as desired.
Saturday, October 11, 2008
Pumpkin Cookies
Ingredients
2 cup shortening
2 cup sugar
1 can (16 ounce) pumpkin
2 eggs
2 teaspoon vanilla
4 cup all-purpose flour
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cup raisins
1 cup chopped nuts
1 teaspoon salt
Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat well. Stir together flour, next 5 ingredients, and 1 teaspoon salt. Add to batter; mix well. Stir in raisins and nuts. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Cool on rack. If desired, frost with vanilla frosting. Makes 7 dozen cookies.
Ingredients
2 cup shortening
2 cup sugar
1 can (16 ounce) pumpkin
2 eggs
2 teaspoon vanilla
4 cup all-purpose flour
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cup raisins
1 cup chopped nuts
1 teaspoon salt
Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat well. Stir together flour, next 5 ingredients, and 1 teaspoon salt. Add to batter; mix well. Stir in raisins and nuts. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Cool on rack. If desired, frost with vanilla frosting. Makes 7 dozen cookies.
Friday, October 10, 2008
Chicken Florentine Panini
Ingredients
1 (10-oz.) can Pillsbury® Refrigerated Pizza Crust
1 (9-oz.) pkg. Green Giant® Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 (4-inch) slices provolone cheese
1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375°F. for 10 minutes. Cool 15 minutes or until completely cooled.
2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.
3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.
4. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
5. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.
6. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
7. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
8. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.
Ingredients
1 (10-oz.) can Pillsbury® Refrigerated Pizza Crust
1 (9-oz.) pkg. Green Giant® Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 (4-inch) slices provolone cheese
1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375°F. for 10 minutes. Cool 15 minutes or until completely cooled.
2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.
3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.
4. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
5. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.
6. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
7. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
8. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.
Thursday, October 9, 2008
Cheddar Mushroom Open-Face Sandwich
Ingredients
1 1/2 cup mushrooms; fresh, chopped
1 each egg; lg, beaten
1 teaspoon oregano
1 cup cheddar; md sharp, shredded
6 each dk. rye bread slices; toasted
12 each tomato; slices, thin
1 single celery salt
1 single parsley
2 tablespoon butter; melted
Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.
Ingredients
1 1/2 cup mushrooms; fresh, chopped
1 each egg; lg, beaten
1 teaspoon oregano
1 cup cheddar; md sharp, shredded
6 each dk. rye bread slices; toasted
12 each tomato; slices, thin
1 single celery salt
1 single parsley
2 tablespoon butter; melted
Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.
Wednesday, October 8, 2008
Cheesy Pita Salad Sandwiches
Ingredients
1 medium tomato chopped coarsely
1/2 cup sliced cucumbers
1/2 cup alfalfa sprouts
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup celery
1/8 tablespoon coarsely ground pepper
1/4 cup low cal. italian salad 1 dressing
1/2 cup (2 oz.) shredded swiss
2 whole wheat pita bread 1 rounds cut in half 1 crosswise
Combine Tomato, Cucumbers, Alfalfa, Red & Green Peppers, Celery, Pepper & Italian Salad Dressing in A Medium Bowl. Toss Well. Set Aside. Divide Cheese Evenly Into Pocket Bread Halves, Cover With Paper Towels & Microwave At Medium-High Power For 30 Seconds To 1 Minute OR Until Cheese Melts. Open Sandwiches, & Stuff With Equal Amounts Of Vegetable Mixture. Serve Immediately
Ingredients
1 medium tomato chopped coarsely
1/2 cup sliced cucumbers
1/2 cup alfalfa sprouts
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup celery
1/8 tablespoon coarsely ground pepper
1/4 cup low cal. italian salad 1 dressing
1/2 cup (2 oz.) shredded swiss
2 whole wheat pita bread 1 rounds cut in half 1 crosswise
Combine Tomato, Cucumbers, Alfalfa, Red & Green Peppers, Celery, Pepper & Italian Salad Dressing in A Medium Bowl. Toss Well. Set Aside. Divide Cheese Evenly Into Pocket Bread Halves, Cover With Paper Towels & Microwave At Medium-High Power For 30 Seconds To 1 Minute OR Until Cheese Melts. Open Sandwiches, & Stuff With Equal Amounts Of Vegetable Mixture. Serve Immediately
Tuesday, October 7, 2008
Corn Dog
Ingredients
1/2 cup yellow corn meal
6 each frankfurters
1/2 cup flour
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 each egg, lightly beaten
1 tablespoon melted shortening
6 each skewers or sticks
Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels.
Ingredients
1/2 cup yellow corn meal
6 each frankfurters
1/2 cup flour
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 each egg, lightly beaten
1 tablespoon melted shortening
6 each skewers or sticks
Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels.
Monday, October 6, 2008
Five Minute Quick Brunch
Ingredients
3 large eggs [beaten]
3 tablespoon 2% milk
1 slice turkey ham *or* 3 slice turkey bacon
1/8 teaspoon pepper
1/4 teaspoon mrs dash (original blend)
1/2 teaspoon vegatable supreem seasoning
2 slice wheat bread (diet)
1 butter for toast 1 non-stick spray
1) Put the bread in the toaster on med. setting... and while it is toasting, spray the bottom and sides of a microwave safe bowl with the non-stick spray. 2) Cut the ham or bacon into small pieces (about «") and combine with rest of the ingredients in the bowl... 3) Cook the egg mixture in the microwave for 3« min on high stirring and turning the bowl every 30 sec. (more time may be added as necessary)... 4) Cut the microscrambled eggs in 2 equal portions and place each portion on one slice of hot buttered toast... Top with a slice of cheese if desired
Ingredients
3 large eggs [beaten]
3 tablespoon 2% milk
1 slice turkey ham *or* 3 slice turkey bacon
1/8 teaspoon pepper
1/4 teaspoon mrs dash (original blend)
1/2 teaspoon vegatable supreem seasoning
2 slice wheat bread (diet)
1 butter for toast 1 non-stick spray
1) Put the bread in the toaster on med. setting... and while it is toasting, spray the bottom and sides of a microwave safe bowl with the non-stick spray. 2) Cut the ham or bacon into small pieces (about «") and combine with rest of the ingredients in the bowl... 3) Cook the egg mixture in the microwave for 3« min on high stirring and turning the bowl every 30 sec. (more time may be added as necessary)... 4) Cut the microscrambled eggs in 2 equal portions and place each portion on one slice of hot buttered toast... Top with a slice of cheese if desired
Sunday, October 5, 2008
Marinated Pasta Salad
Ingredients
----DRESSING----
1/2 cup vegetable oil
2 tablespoon lemon juice
2 tablespoon red wine vinegar
1 teaspoon oregano leaves
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/4 teaspoon paprika
1/4 teaspoon thyme
1 clove garlic, crushed
1 dash pepper
----SALAD----
2 1/2 cup pasta shells or spirals uncooked
1 cup broccoli flowerets cooked tender-crisp
1/2 medium red onion thinly sliced
2/3 cup sliced pepperoni
2 medium tomatoes
4 hard-cooked eggs, wedged
Combine all dressing ingredients. Refrigerate for at least 1 hour. Cook pasta, following package directions. Rinse cooked pasta in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, scile tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately. Preparation time: 20 minutes
Ingredients
----DRESSING----
1/2 cup vegetable oil
2 tablespoon lemon juice
2 tablespoon red wine vinegar
1 teaspoon oregano leaves
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/4 teaspoon paprika
1/4 teaspoon thyme
1 clove garlic, crushed
1 dash pepper
----SALAD----
2 1/2 cup pasta shells or spirals uncooked
1 cup broccoli flowerets cooked tender-crisp
1/2 medium red onion thinly sliced
2/3 cup sliced pepperoni
2 medium tomatoes
4 hard-cooked eggs, wedged
Combine all dressing ingredients. Refrigerate for at least 1 hour. Cook pasta, following package directions. Rinse cooked pasta in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, scile tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately. Preparation time: 20 minutes
Saturday, October 4, 2008
Egg And Bacon Casserole
Ingredients
5 slice bread
1/2 lb cheddar cheese
1/2 lb bacon
4 eggs
2 cup milk
1/2 teaspoon salt
1 teaspoon dry mustard
Trim crust off the bread then butter it on both sides, cut into cubes and place in buttered 13 1/2 x 9 inch casserole. Place grated cheese on top of the bread cubes. Cut bacon into small pieces and put on top of the cheese. Combine eggs, milk, salt and mustard. Let set overnight before baking for 1 hour at 350 degrees.
Ingredients
5 slice bread
1/2 lb cheddar cheese
1/2 lb bacon
4 eggs
2 cup milk
1/2 teaspoon salt
1 teaspoon dry mustard
Trim crust off the bread then butter it on both sides, cut into cubes and place in buttered 13 1/2 x 9 inch casserole. Place grated cheese on top of the bread cubes. Cut bacon into small pieces and put on top of the cheese. Combine eggs, milk, salt and mustard. Let set overnight before baking for 1 hour at 350 degrees.
Friday, October 3, 2008
Breakfast Tortillas (Spicy)
Ingredients
1/2 lb hot breakfast sausage (not links)
5 eggs
1 cheddar cheese, shredded
1 salsa (hot or mild)
6 flour tortilla
Using a large skillet, brown and crumble the sausage. Remove from pan and drain grease. In same skillet, scramble 5 eggs. When almost done, add sausage and mix and heat thoroughly. When mixture is heated through, sprinkle top with cheese, cover and remove from heat. In separate pan, warm tortillas.Assembly Spoon sausage/cheese/egg mixture down the center of a warm tortilla. Top with salsa. Fold up bottom, then fold in sides. Serve warm.
Ingredients
1/2 lb hot breakfast sausage (not links)
5 eggs
1 cheddar cheese, shredded
1 salsa (hot or mild)
6 flour tortilla
Using a large skillet, brown and crumble the sausage. Remove from pan and drain grease. In same skillet, scramble 5 eggs. When almost done, add sausage and mix and heat thoroughly. When mixture is heated through, sprinkle top with cheese, cover and remove from heat. In separate pan, warm tortillas.Assembly Spoon sausage/cheese/egg mixture down the center of a warm tortilla. Top with salsa. Fold up bottom, then fold in sides. Serve warm.
Thursday, October 2, 2008
7-Layer Taco Dip
Ingredients
1 can jalapeno bean dip
2 ripe avocados, mashed with lemon
8 oz sour cream with taco seasoning
1 cup each shredded jack and cheddar cheese
3 tomatoes, chopped fine
1 bunch green onion tops
1 can chopped black olives
Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips.
Ingredients
1 can jalapeno bean dip
2 ripe avocados, mashed with lemon
8 oz sour cream with taco seasoning
1 cup each shredded jack and cheddar cheese
3 tomatoes, chopped fine
1 bunch green onion tops
1 can chopped black olives
Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips.
Wednesday, October 1, 2008
Hot Pepper Salsa
Ingredients
1 lb banana peppers (hot)
1 lb green bell peppers
2 large onions
1 bulb of garlic
64 oz catsup (2 bottles)
1 lb brown sugar
1 cup dark cider vinegar
Grind together peppers, onion and garlic. Blend together catsup, brown sugar, and vinegar. Stir well and boil 20 minutes.Pack hot and sealNote: I use the cheapest catsup I can get at a warehouse grocery store. This BURNS EASIL! So keep heat low and stir often prior to canning.
Ingredients
1 lb banana peppers (hot)
1 lb green bell peppers
2 large onions
1 bulb of garlic
64 oz catsup (2 bottles)
1 lb brown sugar
1 cup dark cider vinegar
Grind together peppers, onion and garlic. Blend together catsup, brown sugar, and vinegar. Stir well and boil 20 minutes.Pack hot and sealNote: I use the cheapest catsup I can get at a warehouse grocery store. This BURNS EASIL! So keep heat low and stir often prior to canning.
Tuesday, September 30, 2008
Green Chili And Tortilla Casserole
Ingredients
3 tablespoon oil
12 corn tortillas
1 lb ground beef
1 1/2 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom soup
1 cup chopped onion
1 can green chilies
8 oz. 1 can chopped ripe olives-sm can
1 1/2 cup grated cheddar cheese
Heat oil over medium high heat. Place tortillas in oil for 15 seconds on each side to soften; set aside. Pour off oil; brown meat with seasonings over medium heat. Tear 4 tortillas into 6 pieces; layer in casserole dish. Cover with 1/4 of the the meat, soup, chopped onions, chilies, olives and cheese. Repeat, ending with cheese on top. Bake at 325 degrees until bubbling.
Ingredients
3 tablespoon oil
12 corn tortillas
1 lb ground beef
1 1/2 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom soup
1 cup chopped onion
1 can green chilies
8 oz. 1 can chopped ripe olives-sm can
1 1/2 cup grated cheddar cheese
Heat oil over medium high heat. Place tortillas in oil for 15 seconds on each side to soften; set aside. Pour off oil; brown meat with seasonings over medium heat. Tear 4 tortillas into 6 pieces; layer in casserole dish. Cover with 1/4 of the the meat, soup, chopped onions, chilies, olives and cheese. Repeat, ending with cheese on top. Bake at 325 degrees until bubbling.
Monday, September 29, 2008
Grilled Chicken Appetizer Roll-Ups
Ingredients
4 boneless, skinless chicken
1 breasts (about 1 lb)
1 salt and pepper to taste
2 tablespoon olive or vegetable oil
2 tablespoon lime juice
1 medium clove garlic, minced
8 oz port wine or sharp cheddar
1 cold pack cheese food
1 softened 8 flour tortillas
1/3 cup chopped green onions
1/2 cup sour cream
Cut chicken breasts in half lengthwise. Salt and pepper chicken. Combine oil, lime juice and garlic; marinate chicken 30 minutes or longer. Remove from marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until chicken is just cooked thouugh (or saute in nonstick skillet 10 to 12 minutes). Divide cheese in half; reserve one half.To make each roll-up, spread 1 tablespoon cheese on lower third of tortilla. Lay 1 chicken strip across; sprinkle with a little green onion. Fold in sides of tortillas; roll up tightly. Wrap in foil (can be made ahead and refrigerated). To serve, warm on grill or barbecue for 8 to 10 minutes. (Or warm in oven at 350 degrees for 8 to 10 minutes.) Meanwhile, combine reserve softened cheese and sour cream. Remove roll-ups from foil; cut in half diagonally. Serve with cheese sauce for dipping or salsa.
Ingredients
4 boneless, skinless chicken
1 breasts (about 1 lb)
1 salt and pepper to taste
2 tablespoon olive or vegetable oil
2 tablespoon lime juice
1 medium clove garlic, minced
8 oz port wine or sharp cheddar
1 cold pack cheese food
1 softened 8 flour tortillas
1/3 cup chopped green onions
1/2 cup sour cream
Cut chicken breasts in half lengthwise. Salt and pepper chicken. Combine oil, lime juice and garlic; marinate chicken 30 minutes or longer. Remove from marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until chicken is just cooked thouugh (or saute in nonstick skillet 10 to 12 minutes). Divide cheese in half; reserve one half.To make each roll-up, spread 1 tablespoon cheese on lower third of tortilla. Lay 1 chicken strip across; sprinkle with a little green onion. Fold in sides of tortillas; roll up tightly. Wrap in foil (can be made ahead and refrigerated). To serve, warm on grill or barbecue for 8 to 10 minutes. (Or warm in oven at 350 degrees for 8 to 10 minutes.) Meanwhile, combine reserve softened cheese and sour cream. Remove roll-ups from foil; cut in half diagonally. Serve with cheese sauce for dipping or salsa.
Saturday, September 27, 2008
RAVIOLI CASSEROLE
Ingredients
1 tbsp. oil1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1 can spinach, drained & chopped (save 1 c. liquid)
1 (15 oz.) can spaghetti sauce with mushrooms
1(8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 tsp. salt
2 c. spaghetti (broken up) cooked & drained
1/4 c. oil
1 c. grated cheddar cheese
1/2 c. bread crumbs
2 eggs, beaten
Brown beef, onion, garlic in oil. Add enough water to spinach liquid to make 1 cup; add to meat mixture. Add spaghetti sauce, tomato sauce and paste, salt; mix well, simmer 10 minutes. Mix macaroni, salt, and oil, add cheese and spinach. Then add bread crumbs and eggs; mix well. Spread macaroni mixture in 13"x9" greased pan. Spoon meat mixture over macaroni. Bake at 350 degrees about 30 minutes. Remove, cool 10 minutes before serving
Ingredients
1 tbsp. oil1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1 can spinach, drained & chopped (save 1 c. liquid)
1 (15 oz.) can spaghetti sauce with mushrooms
1(8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 tsp. salt
2 c. spaghetti (broken up) cooked & drained
1/4 c. oil
1 c. grated cheddar cheese
1/2 c. bread crumbs
2 eggs, beaten
Brown beef, onion, garlic in oil. Add enough water to spinach liquid to make 1 cup; add to meat mixture. Add spaghetti sauce, tomato sauce and paste, salt; mix well, simmer 10 minutes. Mix macaroni, salt, and oil, add cheese and spinach. Then add bread crumbs and eggs; mix well. Spread macaroni mixture in 13"x9" greased pan. Spoon meat mixture over macaroni. Bake at 350 degrees about 30 minutes. Remove, cool 10 minutes before serving
Friday, September 26, 2008
Jimmy Dean Country Breakfast Casserole
Ingredients
1 Pound Jimmy Dean Sausage, cooked crumbled & drained
10 Eggs, lightly beaten
3 Cups Light cream
1 Teaspoon Salt
1 Bunch Green onions, chopped
1 Teaspoon Dry mustard
16 Ounces Day old bread, cubed
1 Cup Cheddar cheese, shredded
1 Cup Swiss cheese, shredded
Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350'F. or until golden brown.
Ingredients
1 Pound Jimmy Dean Sausage, cooked crumbled & drained
10 Eggs, lightly beaten
3 Cups Light cream
1 Teaspoon Salt
1 Bunch Green onions, chopped
1 Teaspoon Dry mustard
16 Ounces Day old bread, cubed
1 Cup Cheddar cheese, shredded
1 Cup Swiss cheese, shredded
Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350'F. or until golden brown.
Thursday, September 25, 2008
Cheddar Cheese Soup
Ingredients
4 Cups Chicken broth
5 Tablespoons Butter
4 Tablespoons Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 Ounces Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste
Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served.
Ingredients
4 Cups Chicken broth
5 Tablespoons Butter
4 Tablespoons Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 Ounces Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste
Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served.
Wednesday, September 24, 2008
Spaghetti Casserole
Ingredients
1 lb. ground beef
2 tsp. Butter1 clove garlic, minced
1 tsp. Sugar
1 tsp. Salt
2 (15 oz.) cans tomato sauce
Pepper
8 oz. thin spaghetti
8 oz. Cheddar
1 (3 oz.) pkg. cream cheese
1 (8 oz.) sour cream6 green onions, chopped
1 small can mushrooms
Brown beef and butter in skillet. Add garlic, sugar, salt, pepper, tomato sauce and simmer for 10 minutes. Cook spaghetti and grate Cheddar. Cream together cream cheese, sour cream, and green onions. Into greased casserole dish layer noodles, cheese mixture, meat mixture, cheese. Let sit overnight in refrigerator. Bake at 350 degrees for 30 minutes.
Ingredients
1 lb. ground beef
2 tsp. Butter1 clove garlic, minced
1 tsp. Sugar
1 tsp. Salt
2 (15 oz.) cans tomato sauce
Pepper
8 oz. thin spaghetti
8 oz. Cheddar
1 (3 oz.) pkg. cream cheese
1 (8 oz.) sour cream6 green onions, chopped
1 small can mushrooms
Brown beef and butter in skillet. Add garlic, sugar, salt, pepper, tomato sauce and simmer for 10 minutes. Cook spaghetti and grate Cheddar. Cream together cream cheese, sour cream, and green onions. Into greased casserole dish layer noodles, cheese mixture, meat mixture, cheese. Let sit overnight in refrigerator. Bake at 350 degrees for 30 minutes.
Tuesday, September 23, 2008
CHICKEN FLORENTINE
Ingredients
1 sm. chopped onion
1 sm. can chopped green chilies
1/2 c. Carnation or Pet milk
1 can cream of mushroom soup
1 (8 oz.) box Velveeta cheese
2 c. boned chicken or turkey
Grated Colby or Cheddar cheese
Doritos
Mix first 5 ingredients together and heat until the cheese melts. Add the boned chicken or turkey. Stir and set aside. Line a casserole dish (9x11-inches) with Doritos on the bottom and along the side. Pour the mixture on top. Generously add the grated cheese on top. Bake at 325 degrees for 20-30 minutes.
Ingredients
1 sm. chopped onion
1 sm. can chopped green chilies
1/2 c. Carnation or Pet milk
1 can cream of mushroom soup
1 (8 oz.) box Velveeta cheese
2 c. boned chicken or turkey
Grated Colby or Cheddar cheese
Doritos
Mix first 5 ingredients together and heat until the cheese melts. Add the boned chicken or turkey. Stir and set aside. Line a casserole dish (9x11-inches) with Doritos on the bottom and along the side. Pour the mixture on top. Generously add the grated cheese on top. Bake at 325 degrees for 20-30 minutes.
Monday, September 22, 2008
MEXICAN CHICKEN CASSEROLE
Ingredients
4 chicken breasts, cooked and cut into pieces or
2-3 cans boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. can Pet milk
1 can chopped green chilies
2 pkgs. DoritosGrated cheddar cheese
Crush 1 package Doritos and line casserole dish. Combine rest of ingredients and add to Doritos. Sprinkle grated cheese on top and bake at 350 degrees for 30 minutes. Use second bag of Doritos to eat casserole with.
Ingredients
4 chicken breasts, cooked and cut into pieces or
2-3 cans boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. can Pet milk
1 can chopped green chilies
2 pkgs. DoritosGrated cheddar cheese
Crush 1 package Doritos and line casserole dish. Combine rest of ingredients and add to Doritos. Sprinkle grated cheese on top and bake at 350 degrees for 30 minutes. Use second bag of Doritos to eat casserole with.
Sunday, September 21, 2008
Saturday, September 20, 2008
Garlic Dressing
Ingredients
1 egg
Salt and pepper
1 tbsp. red wine vinegar
5 cloves garlic, minced
1 c. olive oil
1/4 c. red wine vinegar
1/2 c. fresh green herbs (chives, parsley, basil, dill)
In a medium-sized bowl, whisk together the egg, salt, 1 tbsp. vinegar, and garlic. Whisk
in 1/2 c. of the olive oil, pouring slowly. After dressing thickens, add the rest of the
vinegar and oil, alternating a little of each at a time. Whisk in the herbs and pepper.
Ingredients
1 egg
Salt and pepper
1 tbsp. red wine vinegar
5 cloves garlic, minced
1 c. olive oil
1/4 c. red wine vinegar
1/2 c. fresh green herbs (chives, parsley, basil, dill)
In a medium-sized bowl, whisk together the egg, salt, 1 tbsp. vinegar, and garlic. Whisk
in 1/2 c. of the olive oil, pouring slowly. After dressing thickens, add the rest of the
vinegar and oil, alternating a little of each at a time. Whisk in the herbs and pepper.
Friday, September 19, 2008
Thursday, September 18, 2008
Peanut Butter Sheet Cake
Ingredients
1 stick margarine
1/2 c. peanut butter
1 c. water
1/2 c. cooking oil
2 c. flour
2 eggs (slightly beaten)
1/2 c. milk
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
Put first four ingredients in sauce pan and bring to boil. Then add to rest of ingredients and mix well.Pour into a well-greased and floured 13x9x2-in. pan. Bake at 400 degrees for 20 minutes.
Frosting:
1/2 c. butter
1/2 c. peanut butter
1/3 c. milk
1 tsp. vanilla
2 c. powdered sugar
Bring first 3 ingredients to a boil. Remove from heat. Add remaining ingredients. Stir until well
blended then frost cake.
Ingredients
1 stick margarine
1/2 c. peanut butter
1 c. water
1/2 c. cooking oil
2 c. flour
2 eggs (slightly beaten)
1/2 c. milk
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
Put first four ingredients in sauce pan and bring to boil. Then add to rest of ingredients and mix well.Pour into a well-greased and floured 13x9x2-in. pan. Bake at 400 degrees for 20 minutes.
Frosting:
1/2 c. butter
1/2 c. peanut butter
1/3 c. milk
1 tsp. vanilla
2 c. powdered sugar
Bring first 3 ingredients to a boil. Remove from heat. Add remaining ingredients. Stir until well
blended then frost cake.
Wednesday, September 17, 2008
Pumpkin Bread
Ingredients
5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)
Preheat oven to 350 degrees. In a large bowl, mix together vegetable oil, sugar, and
eggs. In another bowl, mix together flour and baking soda. Add flour and pumpkin
alternately to the egg mixture. Add nuts. Pour into 2 greased loaf pans. Bake for 1 hour.
Ingredients
5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)
Preheat oven to 350 degrees. In a large bowl, mix together vegetable oil, sugar, and
eggs. In another bowl, mix together flour and baking soda. Add flour and pumpkin
alternately to the egg mixture. Add nuts. Pour into 2 greased loaf pans. Bake for 1 hour.
Zucchini & Pesto Pasta
Ingredients
8 oz. pasta, uncooked
1 medium zucchini, chopped
1 c. pesto
Cook pasta according to manufacturer’s directions. Place zucchini in a strainer and pour the pasta
and cooking water over the zucchini (the hot water will blanch the zucchini). Drain zucchini and
pasta and place them in a large bowl. Add pesto and stir. Refrigerate.
Pesto
Ingredients
2 cloves garlic, minced
3 c. fresh basil leaves, washed
1/4 c. olive oil
1/4 c. vegetable broth
1/4 c. Parmesan cheese, grated
Process garlic in a food processor. Add basil leaves and pulse to chop. While motor is running,
slowly add olive oil and vegetable broth until mixture is smooth. Add cheese and pulse a couple of times to mix.
Ingredients
8 oz. pasta, uncooked
1 medium zucchini, chopped
1 c. pesto
Cook pasta according to manufacturer’s directions. Place zucchini in a strainer and pour the pasta
and cooking water over the zucchini (the hot water will blanch the zucchini). Drain zucchini and
pasta and place them in a large bowl. Add pesto and stir. Refrigerate.
Pesto
Ingredients
2 cloves garlic, minced
3 c. fresh basil leaves, washed
1/4 c. olive oil
1/4 c. vegetable broth
1/4 c. Parmesan cheese, grated
Process garlic in a food processor. Add basil leaves and pulse to chop. While motor is running,
slowly add olive oil and vegetable broth until mixture is smooth. Add cheese and pulse a couple of times to mix.
Tuesday, September 16, 2008
Monday, September 15, 2008
Creamy Crab and Artichoke Dip
Ingredients
8 oz. cream cheese
1 c. mayonnaise
1 package crabmeat (imitation)
1 can artichoke hearts drained
3/4 c. Parmesan cheese
1/3 c. finely chopped onion
Blend cream cheese and mayo together and stir in crab, artichokes, cheese and onion.
Place mixture in a 9-in. pie plate. Bake at 375 degrees, uncovered, 15-18 minutes.
Ingredients
8 oz. cream cheese
1 c. mayonnaise
1 package crabmeat (imitation)
1 can artichoke hearts drained
3/4 c. Parmesan cheese
1/3 c. finely chopped onion
Blend cream cheese and mayo together and stir in crab, artichokes, cheese and onion.
Place mixture in a 9-in. pie plate. Bake at 375 degrees, uncovered, 15-18 minutes.
Sunday, September 14, 2008
Crock Pot Pizza
Ingredients
1 1/2 lbs. hamburger, browned and drained
16 oz. shredded mozzarella cheese
1 onion, chopped
1 pkg. sliced pepperoni
2/3 box rigatoni noodles, cooked
1 can cream of mushroom soup
8 oz. mushrooms, sliced
2 jars pizza sauce
Alternate layers in crockpot as follows: hamburger, noodles, cheese, soup, mushrooms, onions,
sauce and pepperoni. Heat 4 hours on low in crock pot.
Ingredients
1 1/2 lbs. hamburger, browned and drained
16 oz. shredded mozzarella cheese
1 onion, chopped
1 pkg. sliced pepperoni
2/3 box rigatoni noodles, cooked
1 can cream of mushroom soup
8 oz. mushrooms, sliced
2 jars pizza sauce
Alternate layers in crockpot as follows: hamburger, noodles, cheese, soup, mushrooms, onions,
sauce and pepperoni. Heat 4 hours on low in crock pot.
Layered Enchilada Casserole
Ingredients
1 (14 1/2 oz.) can whole tomatoes
1 small onion, cut into pieces
1 clove of garlic, minced
1/2 tsp. cayenne
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned and drained
8 oz. cheddar cheese, shredded
9 corn tortillas
To prepare the sauce, place the whole canned tomatoes, the liquid from the tomatoes, the onion,
and the garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the
cayenne, salt, and tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas
in the bottom of the crock pot. Spoon over 1/3 of the ground beef, 1/3 of the sauce, and 1/3 of the
cheddar in layers. Repeat each layer twice more. Cover. Cook on low for 6 to 8 hours. Yields 6
servings.
Ingredients
1 (14 1/2 oz.) can whole tomatoes
1 small onion, cut into pieces
1 clove of garlic, minced
1/2 tsp. cayenne
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned and drained
8 oz. cheddar cheese, shredded
9 corn tortillas
To prepare the sauce, place the whole canned tomatoes, the liquid from the tomatoes, the onion,
and the garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the
cayenne, salt, and tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas
in the bottom of the crock pot. Spoon over 1/3 of the ground beef, 1/3 of the sauce, and 1/3 of the
cheddar in layers. Repeat each layer twice more. Cover. Cook on low for 6 to 8 hours. Yields 6
servings.
Saturday, September 13, 2008
Friday, September 12, 2008
Italian Sausage Spaghetti
Ingredients
2 lbs. Italian sausage
48 oz. spaghetti sauce
1 (6 oz.) can tomato paste
Green pepper, sliced thin
1 lg. onion, sliced thin
1 tbsp. Parmesan cheese
1 tsp. parsley flakes
1 c. water
Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining
ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high;
cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with
more Parmesan, if desired.
Ingredients
2 lbs. Italian sausage
48 oz. spaghetti sauce
1 (6 oz.) can tomato paste
Green pepper, sliced thin
1 lg. onion, sliced thin
1 tbsp. Parmesan cheese
1 tsp. parsley flakes
1 c. water
Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining
ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high;
cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with
more Parmesan, if desired.
Thursday, September 11, 2008
Fettucini Romano Ala Fratelli
Ingredients
1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish
Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute. Add the wine and simmer for about 2 minutes. Add the
half−and−half, and allow the sauce to come back to the simmer. Add the
Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated. Portion onto two
plates, and garnish with some chopped parsley
Ingredients
1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked
Chopped parsley for garnish
Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute. Add the wine and simmer for about 2 minutes. Add the
half−and−half, and allow the sauce to come back to the simmer. Add the
Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated. Portion onto two
plates, and garnish with some chopped parsley
Wednesday, September 10, 2008
Antipasto
Ingredients
1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.
Ingredients
1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.
Tuesday, September 9, 2008
Pasta E Fagioli
Ingredients
1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional
Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes
stirring occasionally.
Puree 1 can of beans in food processor or blender; add to saucepot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.
Serve hot topped with Parmesan and fresh basil, if desired.
Ingredients
1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional
Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes
stirring occasionally.
Puree 1 can of beans in food processor or blender; add to saucepot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.
Serve hot topped with Parmesan and fresh basil, if desired.
Monday, September 8, 2008
Snickers Cheesecake
Ingredients
3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) Snickers candy bars, chopped
Preheat oven to 350 degrees F. In a small bowl, combine the
melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the
bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
Allow to cool. In a large bowl, cream the 3/4 cup of sugar and cream
cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in
chopped candy bar, and pour into baked crust. Bake at 350 degrees F for
45 minutes. Let cool and carefully remove the springform pans side.
Makes 1 − 9 inch springform pan.
Ingredients
3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) Snickers candy bars, chopped
Preheat oven to 350 degrees F. In a small bowl, combine the
melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the
bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
Allow to cool. In a large bowl, cream the 3/4 cup of sugar and cream
cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in
chopped candy bar, and pour into baked crust. Bake at 350 degrees F for
45 minutes. Let cool and carefully remove the springform pans side.
Makes 1 − 9 inch springform pan.
Sunday, September 7, 2008
Red Lobster Cheese Biscuits
Ingredients
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.
Ingredients
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.
Saturday, September 6, 2008
Old Fashioned Peanut Brittle
Ingredients
2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
4 tablespoons butter or margarine
2 tablespoons baking soda
1 teaspoon vanilla
Combine the sugar, corn syrup and water in a heavy 3−quart saucepan.
Cook over medium heat, stirring constantly, until the sugar is
dissolved. Continue cooking, stirring occasionally, until the mixture
reaches the soft crack stage (285 degrees F.) on the candy thermometer.
Add the peanuts and butter. Cook, stirring constantly, to the hard
crack stage (300 degrees F.) on the candy thermometer. Remove from the
heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam
up.) Turn the mixture onto 2 greased baking sheets. Spread out with a
metal spatula as thin as possible. When the candy begins to set, loosen
from the baking sheets. Turn the brittle over, then stretch and pull
brittle as thin as possible using two forks. When completely cooled,
break into pieces.
Ingredients
2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
4 tablespoons butter or margarine
2 tablespoons baking soda
1 teaspoon vanilla
Combine the sugar, corn syrup and water in a heavy 3−quart saucepan.
Cook over medium heat, stirring constantly, until the sugar is
dissolved. Continue cooking, stirring occasionally, until the mixture
reaches the soft crack stage (285 degrees F.) on the candy thermometer.
Add the peanuts and butter. Cook, stirring constantly, to the hard
crack stage (300 degrees F.) on the candy thermometer. Remove from the
heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam
up.) Turn the mixture onto 2 greased baking sheets. Spread out with a
metal spatula as thin as possible. When the candy begins to set, loosen
from the baking sheets. Turn the brittle over, then stretch and pull
brittle as thin as possible using two forks. When completely cooled,
break into pieces.
Friday, September 5, 2008
Jalapeno Poppers
Ingredients
6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2" thick)
flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated
Place peppers in a bowl and add scalding water to cover. Let stand
30 minutes to 1 hour until softened. Leave stems on and slit down
one side removing and discarding all the seeds.
Place one slice of cheese inside each pepper, and dust with flour.
Heat the oil.
Beat the egg yolks until thick and lemon colored. Beat the whites
until they stand in peaks. Fold the yolks into the whites and dip
each pepper in the egg mixture until well coated.
Fry at once in hot oil turning once and spooning oil over the
uncooked places. Cook until golden brown.
Ingredients
6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2" thick)
flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated
Place peppers in a bowl and add scalding water to cover. Let stand
30 minutes to 1 hour until softened. Leave stems on and slit down
one side removing and discarding all the seeds.
Place one slice of cheese inside each pepper, and dust with flour.
Heat the oil.
Beat the egg yolks until thick and lemon colored. Beat the whites
until they stand in peaks. Fold the yolks into the whites and dip
each pepper in the egg mixture until well coated.
Fry at once in hot oil turning once and spooning oil over the
uncooked places. Cook until golden brown.
Thursday, September 4, 2008
Jack Daniel's Honey Mustard
Ingredients
1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar, packed
2 eggs
2 tablespoons flour
2 tablespoons prepared French's yellow mustard
1/2 cup Jack Daniel's whiskey
9 ounce bottle Kraft's horseradish (cream)
Put honey, vinegar, sugar, eggs and flour into blender a few seconds to
blend at high speed until smooth. Transfer to a 2−quart saucepan. Cook on
medium high whipping briskly with whisk to prevent it from sticking to
bottom of pan. It will thicken just as it comes to a boil. Quickly add
mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.
Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle
and cap tightly.
Ingredients
1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar, packed
2 eggs
2 tablespoons flour
2 tablespoons prepared French's yellow mustard
1/2 cup Jack Daniel's whiskey
9 ounce bottle Kraft's horseradish (cream)
Put honey, vinegar, sugar, eggs and flour into blender a few seconds to
blend at high speed until smooth. Transfer to a 2−quart saucepan. Cook on
medium high whipping briskly with whisk to prevent it from sticking to
bottom of pan. It will thicken just as it comes to a boil. Quickly add
mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.
Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle
and cap tightly.
Wednesday, September 3, 2008
Hidden Valley Ranch Dressing
Ingredients
15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Salad Dressing:
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk
Put crackers through blender on high speed until powdered. Add
parsley, minced onions, and dill weed. Blend again until
powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
powder, and garlic powder. Put into container with tight−fitting
lid.
Store dry mix at room temperature for 1 year. Makes 42 1
tablespoon servings. To use mix−−Combine mix, mayonnaise,
and buttermilk.
Yield: 1 pint.
Ingredients
15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Salad Dressing:
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk
Put crackers through blender on high speed until powdered. Add
parsley, minced onions, and dill weed. Blend again until
powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
powder, and garlic powder. Put into container with tight−fitting
lid.
Store dry mix at room temperature for 1 year. Makes 42 1
tablespoon servings. To use mix−−Combine mix, mayonnaise,
and buttermilk.
Yield: 1 pint.
Tuesday, September 2, 2008
FUNNEL CAKES
INGREDIENTS
2 eggs
1 1/2 cups milk
2 cups sifted flour
1 teas. baking powder
1 teas. salt
2 cups vegetable oil
cinnamon sugar
Sift together the flour, baking powder, and salt. In a large mixing
bowl, stir together the eggs and the milk. Add flour mixture to the
egg mixture. Beat with a mixer until smooth; the consistency
should be thin enough to run through a small kitchen funnel.
Test it and if it is too thick beat in a little more milk;
if too thin, beat in a bit more flour,
In an eight inch skillet, heat the oil to 360 degrees.
Put your finger over the bottom opening of the funnel, and fill the funnel
with a generous 1/2 cup of the batter. Hold the funnel close to the
surface of the oil, and release the batter into the oil while making a
circular motion. Fry until golden brown, use tongs and wide spatula to
turn the cake over carefully. Fry the second side 1 minute.
Drain on paper towels, and sprinkle with powdered sugar or
cinnamon sugar.
INGREDIENTS
2 eggs
1 1/2 cups milk
2 cups sifted flour
1 teas. baking powder
1 teas. salt
2 cups vegetable oil
cinnamon sugar
Sift together the flour, baking powder, and salt. In a large mixing
bowl, stir together the eggs and the milk. Add flour mixture to the
egg mixture. Beat with a mixer until smooth; the consistency
should be thin enough to run through a small kitchen funnel.
Test it and if it is too thick beat in a little more milk;
if too thin, beat in a bit more flour,
In an eight inch skillet, heat the oil to 360 degrees.
Put your finger over the bottom opening of the funnel, and fill the funnel
with a generous 1/2 cup of the batter. Hold the funnel close to the
surface of the oil, and release the batter into the oil while making a
circular motion. Fry until golden brown, use tongs and wide spatula to
turn the cake over carefully. Fry the second side 1 minute.
Drain on paper towels, and sprinkle with powdered sugar or
cinnamon sugar.
Monday, September 1, 2008
FIG NEWTONS
INGREDIENTS
1 lb. dried figs or 2 lbs. fresh figs
1 cup sugar
1/2 or 1 cup water (1 cup for dried figs; 1/2 cup for fresh)
1/2 cup butter, room temp.
1 cup sugar
1 egg
1 tbl. cream or milk
1/2 teas. vanilla
1/2 teas. salt
1 teas. baking powder
1 3/4 cup flour
Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until
of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until
well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times.
Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.
Roll remaining dough, cover figs. Cook at 350' 30 minutes.
Let cool and cut into squares.
INGREDIENTS
1 lb. dried figs or 2 lbs. fresh figs
1 cup sugar
1/2 or 1 cup water (1 cup for dried figs; 1/2 cup for fresh)
1/2 cup butter, room temp.
1 cup sugar
1 egg
1 tbl. cream or milk
1/2 teas. vanilla
1/2 teas. salt
1 teas. baking powder
1 3/4 cup flour
Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until
of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until
well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times.
Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.
Roll remaining dough, cover figs. Cook at 350' 30 minutes.
Let cool and cut into squares.
Sunday, August 31, 2008
Saturday, August 30, 2008
CHI CHi'S SALSA
INGREDIENTS
2 green onions diced
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
dash of tabasco sauce
14 oz. can stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh
tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute
and remove from heat. Put half of the mixture through a blender,
just to mince fine but not puree. Return to remaining half of mixture.
Add tabasco to taste.
Cool and refrigerate in tightly covered container.
Use within a few weeks and it freezes up to 6 months.
INGREDIENTS
2 green onions diced
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
dash of tabasco sauce
14 oz. can stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh
tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute
and remove from heat. Put half of the mixture through a blender,
just to mince fine but not puree. Return to remaining half of mixture.
Add tabasco to taste.
Cool and refrigerate in tightly covered container.
Use within a few weeks and it freezes up to 6 months.
Friday, August 29, 2008
CANDY CORN
INGREDIENTS
1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring (optional)
Combine sugar, butter, and corn syrup in pan and bring to a boil
stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir
occasionally. Remove from heat and add vanilla. In a separate
dish, combine powdered sugar, salt, and powdered milk. Add all
at once to the mixture in the pan. Add food coloring if desired.
Stir until cool enough to handle. Shape into creative pieces.
INGREDIENTS
1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring (optional)
Combine sugar, butter, and corn syrup in pan and bring to a boil
stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir
occasionally. Remove from heat and add vanilla. In a separate
dish, combine powdered sugar, salt, and powdered milk. Add all
at once to the mixture in the pan. Add food coloring if desired.
Stir until cool enough to handle. Shape into creative pieces.
Thursday, August 28, 2008
BOURBON CHICKEN
INGREDIENTS
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
INGREDIENTS
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
Wednesday, August 27, 2008
BABY RUTH BARS
INGREDIENTS
1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.
Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top. Cut into bars when cool.
INGREDIENTS
1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.
Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top. Cut into bars when cool.
Monday, August 25, 2008
BUTTERSCOTCH COOKIES
INGREDIENTS
1 c. shortening
3/4 c. brown sugar
3/4 c. white sugar
2 eggs, beaten
1 t. hot water
1 t. vanilla
1 1/2c. sifted flour
1 t. salt
1 t. soda
2 c. oatmeal
1c. chopped nuts (optional)
24 oz. package butterscotch chips
Mix shortening, brown and white sugars, eggs and hot water and vanilla. Add flour, salt and soda, stirring well. Then add oatmeal, nuts, and butterscotch chips. Drop by teaspoonful on a cookie sheet. Bake at 350 degrees for 10-15 minutes.
INGREDIENTS
1 c. shortening
3/4 c. brown sugar
3/4 c. white sugar
2 eggs, beaten
1 t. hot water
1 t. vanilla
1 1/2c. sifted flour
1 t. salt
1 t. soda
2 c. oatmeal
1c. chopped nuts (optional)
24 oz. package butterscotch chips
Mix shortening, brown and white sugars, eggs and hot water and vanilla. Add flour, salt and soda, stirring well. Then add oatmeal, nuts, and butterscotch chips. Drop by teaspoonful on a cookie sheet. Bake at 350 degrees for 10-15 minutes.
Sunday, August 24, 2008
BROCCOLI-CHEESE NOODLE SOUP
INGREDIENTS
3 cups of frozen chopped broccoli
2 ounces of angel hair pasta, broken into small pcs.
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1 cup water
3/4 cup milk
1/8 teaspoon pepper
6 ounces process cheese (Velveeta), cubed
1/2 cup sour cream
Cook both the broccoli and pasta according to package directions;drain.
In a large saucepan, melt butter;stir in the flour until smooth.
Gradually stir in thee water,milk and pepper.
Bring to a boil;cook and stir for 2 minutes or until thickened.
Reduce heat: stir in cheese until melted. Stir in broccoli, pasta and sour cream;heat through ( do not boil)
INGREDIENTS
3 cups of frozen chopped broccoli
2 ounces of angel hair pasta, broken into small pcs.
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1 cup water
3/4 cup milk
1/8 teaspoon pepper
6 ounces process cheese (Velveeta), cubed
1/2 cup sour cream
Cook both the broccoli and pasta according to package directions;drain.
In a large saucepan, melt butter;stir in the flour until smooth.
Gradually stir in thee water,milk and pepper.
Bring to a boil;cook and stir for 2 minutes or until thickened.
Reduce heat: stir in cheese until melted. Stir in broccoli, pasta and sour cream;heat through ( do not boil)
Saturday, August 23, 2008
MOCK MANICOTTI
INGREDIENTS
3 cups (24 ounces) fat-free cottage cheese, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) reduced-fat cream cheese
1/2 cup reduced-fat sour cream
1 teaspoon of garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
8 lasagna noodles, cooked and drained.
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup meatless spaghetti sauce optional
In a large bowl, combine the first 7 ingredients. Spread 1/2 cup over each noodle; roll up jelly-roll style. Place seam side down in an 11-in x 7-in x 2-in. baking dish coated with cooking spray. Sprinkle with mozzarella cheese.
Cover and bake at 350 degrees for 35 minutes. Uncover; drizzle with with spaghetti sauce if desired. Bake 10 minute longer until heated through.
INGREDIENTS
3 cups (24 ounces) fat-free cottage cheese, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) reduced-fat cream cheese
1/2 cup reduced-fat sour cream
1 teaspoon of garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
8 lasagna noodles, cooked and drained.
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup meatless spaghetti sauce optional
In a large bowl, combine the first 7 ingredients. Spread 1/2 cup over each noodle; roll up jelly-roll style. Place seam side down in an 11-in x 7-in x 2-in. baking dish coated with cooking spray. Sprinkle with mozzarella cheese.
Cover and bake at 350 degrees for 35 minutes. Uncover; drizzle with with spaghetti sauce if desired. Bake 10 minute longer until heated through.
Friday, August 22, 2008
PARMESAN CHIPS
INGREDIENTS
4 medium potatoes
1/4 C butter
1 T grated onion
Salt and Pepper
Dash Paprika
2 T grated Parmesan cheese
Preheat oven to 425 degrees. Cut washed, unpeeled potatoes into 1/8 inch thick slices and place in a single layer on lightly buttered baking sheet. Melt butter in small saucepan. Add onion, salt and pepper to taste, and paprika. Brush butter mixture on potatoes and bake for 15-20 minutes or until potatoes are crisp and golden. Sprinkle with Parmesan cheese and serve at once.
INGREDIENTS
4 medium potatoes
1/4 C butter
1 T grated onion
Salt and Pepper
Dash Paprika
2 T grated Parmesan cheese
Preheat oven to 425 degrees. Cut washed, unpeeled potatoes into 1/8 inch thick slices and place in a single layer on lightly buttered baking sheet. Melt butter in small saucepan. Add onion, salt and pepper to taste, and paprika. Brush butter mixture on potatoes and bake for 15-20 minutes or until potatoes are crisp and golden. Sprinkle with Parmesan cheese and serve at once.
Thursday, August 21, 2008
CHICKEN-APPLE POT PIE
INGREDIENTS
2 C cubed peeled apple
1/4 C chopped onion
2 T butter
2 cans of chicken soup
2 C cubed cold chicken
1/4 C raisins (optional)
1/4 t nutmeg
Pastry for one crust pie
Saute Onion in butter until golden. Mix remaining ingredients and put in a oiled casserole or loaf dish. Top with crust. Cut vent holes in crust. Bake at 425 degrees, 30 minutes.
INGREDIENTS
2 C cubed peeled apple
1/4 C chopped onion
2 T butter
2 cans of chicken soup
2 C cubed cold chicken
1/4 C raisins (optional)
1/4 t nutmeg
Pastry for one crust pie
Saute Onion in butter until golden. Mix remaining ingredients and put in a oiled casserole or loaf dish. Top with crust. Cut vent holes in crust. Bake at 425 degrees, 30 minutes.
Wednesday, August 20, 2008
HUSH PUPPIES
INGREDIENTS
1 1/2 C corn meal
3 T flour
1 t salt
1/2 t pepper
1 egg
1 small onion, finely chopped
1/2 C milk
grease for deep frying
Combine corn meal and flour, salt and pepper. Stir in onion, egg and enough milk to make batter that is not soupy, but can be dropped from a spoon. Drop into very hot oil (400 degrees).
Hush puppies will turn themselves over and become golden brown when done. Drain on paper towels and serve hot.
INGREDIENTS
1 1/2 C corn meal
3 T flour
1 t salt
1/2 t pepper
1 egg
1 small onion, finely chopped
1/2 C milk
grease for deep frying
Combine corn meal and flour, salt and pepper. Stir in onion, egg and enough milk to make batter that is not soupy, but can be dropped from a spoon. Drop into very hot oil (400 degrees).
Hush puppies will turn themselves over and become golden brown when done. Drain on paper towels and serve hot.
Tuesday, August 19, 2008
OVEN BAKED FRENCH TOAST
INGREDIENTS
1/3 c. butter
6 large eggs
1 1/2c. milk
1 1/2 T. confectioner's sugar
1 t. vanilla
1/2 t. cinnamon
12 slices thick white bread
Heat oven to 425 degrees. Have one oven rack in the lowest position and the other in the middle. Grease two cookie sheets with 1 tablespoon butter each. Lightly beat eggs;stir in milk, confectioner's sugar, vanilla, and cinnamon. Dip bread in egg mixture; coat both sides. Place 6 slices of coated bread on each sheet. Dot with butter. Place a sheet on each rack. Bake 15 minutes, switching pans once, until bread is golden brown. Dust confectioner's sugar on top.
INGREDIENTS
1/3 c. butter
6 large eggs
1 1/2c. milk
1 1/2 T. confectioner's sugar
1 t. vanilla
1/2 t. cinnamon
12 slices thick white bread
Heat oven to 425 degrees. Have one oven rack in the lowest position and the other in the middle. Grease two cookie sheets with 1 tablespoon butter each. Lightly beat eggs;stir in milk, confectioner's sugar, vanilla, and cinnamon. Dip bread in egg mixture; coat both sides. Place 6 slices of coated bread on each sheet. Dot with butter. Place a sheet on each rack. Bake 15 minutes, switching pans once, until bread is golden brown. Dust confectioner's sugar on top.
Monday, August 18, 2008
CREAMY CHICKEN ITALIANO
INGREDIENTS
4 boneless, skinless chicken-breast halves
1 envelope of dry Italian salad dressing mix
1/4 water
8-oz. package, cream cheese, softened
10 3/4 oz. can cream of chicken soup
4 oz. can mushroom stems and pieces,drained
Place chicken in the slow cooker.
Combine salad dressing mix and water. Pour over chicken.
Cover. Cook on low 3 hours.
Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken.
Cover. Cook on low for 1 hour, or until chicken juices run clear.
Serve over noodles.
INGREDIENTS
4 boneless, skinless chicken-breast halves
1 envelope of dry Italian salad dressing mix
1/4 water
8-oz. package, cream cheese, softened
10 3/4 oz. can cream of chicken soup
4 oz. can mushroom stems and pieces,drained
Place chicken in the slow cooker.
Combine salad dressing mix and water. Pour over chicken.
Cover. Cook on low 3 hours.
Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken.
Cover. Cook on low for 1 hour, or until chicken juices run clear.
Serve over noodles.
Sunday, August 17, 2008
QUICK CHILI MAC
INGREDIENTS
1 c. macaroni
1 green pepper, chopped
1 lg. onion, chopped
2 T. margarine
1 lb. ground beef
10 3/4 oz. can tomato soup
16-oz. can kidney beans
1/2 t. salt
1/2 t. chili powder
Prepare macaroni as directed on package. Drain and set aside. Saute green pepper and onion in margarine until transparent. Add ground beef and brown. Add tomato soup, kidney beans, salt and chili powder. Simmer over low heat for 20 minutes. Add macaroni and heat through.
INGREDIENTS
1 c. macaroni
1 green pepper, chopped
1 lg. onion, chopped
2 T. margarine
1 lb. ground beef
10 3/4 oz. can tomato soup
16-oz. can kidney beans
1/2 t. salt
1/2 t. chili powder
Prepare macaroni as directed on package. Drain and set aside. Saute green pepper and onion in margarine until transparent. Add ground beef and brown. Add tomato soup, kidney beans, salt and chili powder. Simmer over low heat for 20 minutes. Add macaroni and heat through.
Saturday, August 16, 2008
MOM'S SPAGHETTI SAUCE
INGREDIENTS
1 sm. onion, diced
3 cloves garlic, choppped
1 T. butter
3 14- 1/2oz. cans tomatoes
3 6-oz. cans tomatoe paste
2 c. water
1/4 t. salt
1/2 t. pepper
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. garlic powder
1/2 t. dried thyme
1 t. Italian seasonings
2 bay leaves
1 T. dried parsley
1/8 t. sugar
3 T. olive oil
Saute onion and garlic in butter. Blend tomatoes and tomato paste in a blender until smooth. Combine with onion and garlic and spoon into a slow cooker. Gradually add the remaining ingredients. Cook on high for approximately 3 hours, stir occasionally.
INGREDIENTS
1 sm. onion, diced
3 cloves garlic, choppped
1 T. butter
3 14- 1/2oz. cans tomatoes
3 6-oz. cans tomatoe paste
2 c. water
1/4 t. salt
1/2 t. pepper
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. garlic powder
1/2 t. dried thyme
1 t. Italian seasonings
2 bay leaves
1 T. dried parsley
1/8 t. sugar
3 T. olive oil
Saute onion and garlic in butter. Blend tomatoes and tomato paste in a blender until smooth. Combine with onion and garlic and spoon into a slow cooker. Gradually add the remaining ingredients. Cook on high for approximately 3 hours, stir occasionally.
Friday, August 15, 2008
REUBEN CASSEROLE
INGREDIENTS
2 16-oz can sauerkraut, drained
2 12-oz cans corned beef, crumbled
4 c. Swiss cheese, shredded
1 c. mayonnaise
1 c. Thousand Island dressing
4 T. butter
1/2 c. rye bread crumbs
Layer the above in a 13"x 9" pan stating with sauerkraut, then the corned beef, then the cheese. Set aside while preparing sauce. Mix mayonnaise and dressing together, pour over casserole mixture. Mix together butter and bread crumbs. Sprinkle generously over top of all the above. Bake at 375 degrees for 30 minutes.
INGREDIENTS
2 16-oz can sauerkraut, drained
2 12-oz cans corned beef, crumbled
4 c. Swiss cheese, shredded
1 c. mayonnaise
1 c. Thousand Island dressing
4 T. butter
1/2 c. rye bread crumbs
Layer the above in a 13"x 9" pan stating with sauerkraut, then the corned beef, then the cheese. Set aside while preparing sauce. Mix mayonnaise and dressing together, pour over casserole mixture. Mix together butter and bread crumbs. Sprinkle generously over top of all the above. Bake at 375 degrees for 30 minutes.
Thursday, August 14, 2008
CHEESY POTATOE SOUP
INGREDIENTS
1/2 c. carrots, chopped
1/4 c. onion, chopped
1/2 c. celery, chopped
3 c. potatoes, diced
1 t. parsley
1 c. water
1/2 t. salt
1/8 t. pepper
1 chicken bouillon cube
2 T flour
1 1/2 c. milk
1/2 lb. processed cheese
Combine first 9 ingredients and simmer until vegetables are done. Blend together flour and milk in a separate bowl. Add to the the vegetables, stir constantly, until soup thickens. When soup is thickened, add processed cheese, Stir until all is melted.
INGREDIENTS
1/2 c. carrots, chopped
1/4 c. onion, chopped
1/2 c. celery, chopped
3 c. potatoes, diced
1 t. parsley
1 c. water
1/2 t. salt
1/8 t. pepper
1 chicken bouillon cube
2 T flour
1 1/2 c. milk
1/2 lb. processed cheese
Combine first 9 ingredients and simmer until vegetables are done. Blend together flour and milk in a separate bowl. Add to the the vegetables, stir constantly, until soup thickens. When soup is thickened, add processed cheese, Stir until all is melted.
Wednesday, August 13, 2008
EARLY RISER HOME FRIES
INGREDIENTS
4 russet potatoes
1/4 c. oil
1 lg. green bell pepper, seeded and chopped.
1 lg. onion, chopped
salt and pepper to taste
Wash potatoes, pat dry, and prick with the tines of a fork. Bake potatoes at 375 degrees fro one hour. When potatoes have cooled slightly, cut them into one-inch pieces. Heat the oil in a large non-stick skillet over medium heat and add bell pepper and onion. Cook until lightly browned, about 10 minutes. Add the potatoes to the skillet and stir well. Salt and pepper to taste. Continue to cook potatoes, or until crispy and lightly browned, turn occasionally with a spatula.
INGREDIENTS
4 russet potatoes
1/4 c. oil
1 lg. green bell pepper, seeded and chopped.
1 lg. onion, chopped
salt and pepper to taste
Wash potatoes, pat dry, and prick with the tines of a fork. Bake potatoes at 375 degrees fro one hour. When potatoes have cooled slightly, cut them into one-inch pieces. Heat the oil in a large non-stick skillet over medium heat and add bell pepper and onion. Cook until lightly browned, about 10 minutes. Add the potatoes to the skillet and stir well. Salt and pepper to taste. Continue to cook potatoes, or until crispy and lightly browned, turn occasionally with a spatula.
Tuesday, August 12, 2008
FARMHOUSE SAUSAGE GRAVY
INGREDIENTS
1/2 lb. mild or sweet sausage
1/2 lb. spicy Italian Sausage
3 T. flour
3/4 c. milk
3/4 c. chicken broth
salt and pepper to taste
Cook sausage in a large no-stick skillet over medium-high heat until browned and cooked. Transfer sausage to a bowl, set aside. Remove all but 3 tablespoons of the fat from the skillet. Sprinkle flour into the skillet, stir well. Cook over medium-high heat for one minute, stirring constantly. Remove skillet from the heat and slowly add the milk and the broth. Whisk mixture until completely smooth. Return skillet to the stove and cook until the gravy is slightly thickened. Salt and pepper to taste, add the crumbled sausage and combine well. Continue to cook over medium heat until thoroughly heated.
INGREDIENTS
1/2 lb. mild or sweet sausage
1/2 lb. spicy Italian Sausage
3 T. flour
3/4 c. milk
3/4 c. chicken broth
salt and pepper to taste
Cook sausage in a large no-stick skillet over medium-high heat until browned and cooked. Transfer sausage to a bowl, set aside. Remove all but 3 tablespoons of the fat from the skillet. Sprinkle flour into the skillet, stir well. Cook over medium-high heat for one minute, stirring constantly. Remove skillet from the heat and slowly add the milk and the broth. Whisk mixture until completely smooth. Return skillet to the stove and cook until the gravy is slightly thickened. Salt and pepper to taste, add the crumbled sausage and combine well. Continue to cook over medium heat until thoroughly heated.
Monday, August 11, 2008
CHICKEN WITH PARMESAN NOODLES
INGREDIENTS
1 9oz. pkg. refrigerated angel hair pasta
4 large carrots, thinly sliced
2 Tbsp. butter
1 1/2 lb. skinless, boneless chicken breast halves
1/4 cup purchased basil pesto
1/4 cup finely shredded Parmesan cheese
Olive oil (optional)
Fresh Basil (optional)
Cook pasta according to package directions.Meanwhile, in a 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Cut Chicken in 1-inch cubes. Add chicken;cook and stir for 4 to 5 minutes or until no pink remains in chicken. Add pesto; toss to coat.Drain pasta. Return to pan;toss with remaining butter butter. Serve with chicken mixture. Sprinkle with Parmesan cheese and ground black pepper. Drizzle with olive oil;top with basil.
INGREDIENTS
1 9oz. pkg. refrigerated angel hair pasta
4 large carrots, thinly sliced
2 Tbsp. butter
1 1/2 lb. skinless, boneless chicken breast halves
1/4 cup purchased basil pesto
1/4 cup finely shredded Parmesan cheese
Olive oil (optional)
Fresh Basil (optional)
Cook pasta according to package directions.Meanwhile, in a 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Cut Chicken in 1-inch cubes. Add chicken;cook and stir for 4 to 5 minutes or until no pink remains in chicken. Add pesto; toss to coat.Drain pasta. Return to pan;toss with remaining butter butter. Serve with chicken mixture. Sprinkle with Parmesan cheese and ground black pepper. Drizzle with olive oil;top with basil.
Sunday, August 10, 2008
BROCCOLI CHEESE NOODLE SOUP
INGREDIENTS
3/4 c. onion, chopped
2 T. oil
6 c. boiling water
6 chicken-flavored bouillon cubes
8-oz. pkg noodles
20-oz. pkg. frozen broccoli, chopped
1 lb. processed cheese
6 c. milk
1 t. salt
dash of pepper
dash of garlic powder
Saute onion in oil. Set aside. To boiling water,add bouillon cubes, noodles and broccoli. Cook until tender. Add onion, cheese, milk,salt,pepper and garlic powder. Cover and let simmer. Soup can be made ahead or frozen. To reheat, either use a double boiler or microwave, as it scorches easily.
INGREDIENTS
3/4 c. onion, chopped
2 T. oil
6 c. boiling water
6 chicken-flavored bouillon cubes
8-oz. pkg noodles
20-oz. pkg. frozen broccoli, chopped
1 lb. processed cheese
6 c. milk
1 t. salt
dash of pepper
dash of garlic powder
Saute onion in oil. Set aside. To boiling water,add bouillon cubes, noodles and broccoli. Cook until tender. Add onion, cheese, milk,salt,pepper and garlic powder. Cover and let simmer. Soup can be made ahead or frozen. To reheat, either use a double boiler or microwave, as it scorches easily.
Saturday, August 9, 2008
GRANDMA'S SPECIAL POTATO BUNS
INGREDIENTS
1 pkg. yest
1 c. of lukewarm water
1c. mashed potatoes
2 eggs, beaten
1/2 c. shortening
1/2 c. sugar
1 t. salt
3 1/2c. flour
Dissolve yeast in water. Combine with potatoes, eggs, shortening,sugar and salt. Mix well. Blend in flour. Place dough in a oiled bowl, turning once to coat. Let dough rise for 2 hours. Roll out to 1/2 inch thick and cut with a biscuit cutter. Let rise. Rub butter on tops and sprinkle lightly with sugar. Bake at 400 degrees for 7 minutes or until tops begin to brown.
INGREDIENTS
1 pkg. yest
1 c. of lukewarm water
1c. mashed potatoes
2 eggs, beaten
1/2 c. shortening
1/2 c. sugar
1 t. salt
3 1/2c. flour
Dissolve yeast in water. Combine with potatoes, eggs, shortening,sugar and salt. Mix well. Blend in flour. Place dough in a oiled bowl, turning once to coat. Let dough rise for 2 hours. Roll out to 1/2 inch thick and cut with a biscuit cutter. Let rise. Rub butter on tops and sprinkle lightly with sugar. Bake at 400 degrees for 7 minutes or until tops begin to brown.
Friday, August 8, 2008
PORK CHOPS AND RICE
INGREDIENTS
pork chops (amount needed for your family)
rice, Minute or regular (amount needed for your family)
1 can of onion soup
1 can of water
salt, pepper to taste
While pork chops are browning, cook rice. Combine rice and pork chops in skillet. Pour soup and water over chops an rice. Simmer until liquid is almost absorbed (approximately 30-40 minutes). Add salt and pepper to taste.
INGREDIENTS
pork chops (amount needed for your family)
rice, Minute or regular (amount needed for your family)
1 can of onion soup
1 can of water
salt, pepper to taste
While pork chops are browning, cook rice. Combine rice and pork chops in skillet. Pour soup and water over chops an rice. Simmer until liquid is almost absorbed (approximately 30-40 minutes). Add salt and pepper to taste.
Thursday, August 7, 2008
CHILI DOG SUPPER
INGREDIENTS
1Tbsp. salad oil
1 lb. ground chuck
1/3 c. diced onions
1 tsp. salt
2 Tbsp. chili pepper
1 Tbsp. flour
1 lb. can chili or kidney beans
1 small can tomato paste
1 1/2 to 2 c. water
1 lb. hot dogs
hot dog buns
Coat pan with salad oil. Add ground chuck and diced onion. Brown slowly. Add salt, chili pepper, and flour. Add chili beans or kidney beans, tomato paste, and water. Simmer 1 1/2 to 2 hours. The last 15 minutes, add 1 pound of hot dogs. Serve chili with generous sprinkle or grated cheese (your choice). Serve the hot dogs on preheated buns.
INGREDIENTS
1Tbsp. salad oil
1 lb. ground chuck
1/3 c. diced onions
1 tsp. salt
2 Tbsp. chili pepper
1 Tbsp. flour
1 lb. can chili or kidney beans
1 small can tomato paste
1 1/2 to 2 c. water
1 lb. hot dogs
hot dog buns
Coat pan with salad oil. Add ground chuck and diced onion. Brown slowly. Add salt, chili pepper, and flour. Add chili beans or kidney beans, tomato paste, and water. Simmer 1 1/2 to 2 hours. The last 15 minutes, add 1 pound of hot dogs. Serve chili with generous sprinkle or grated cheese (your choice). Serve the hot dogs on preheated buns.
Wednesday, August 6, 2008
Tuesday, August 5, 2008
Monday, August 4, 2008
CORNED BEEF
INGREDIENTS
2-3 lb. cut marinated corned beef
2-3 garlic cloves minced.
10-12 peppercorns.
Place meat in bottom of cooker. Top with garlic and peppercorns. Cover with water.
Cover. Cook on high 4-5 hours, or until tender.
Cool meat, slice thin, and use to make Reuben sandwiches along with sliced Swiss cheese, sauerkraut, and Thousand Island dressing on toasted pumpernickel bread.
INGREDIENTS
2-3 lb. cut marinated corned beef
2-3 garlic cloves minced.
10-12 peppercorns.
Place meat in bottom of cooker. Top with garlic and peppercorns. Cover with water.
Cover. Cook on high 4-5 hours, or until tender.
Cool meat, slice thin, and use to make Reuben sandwiches along with sliced Swiss cheese, sauerkraut, and Thousand Island dressing on toasted pumpernickel bread.
Sunday, August 3, 2008
SAUSAGE AND POTATOES
INGREDIENTS
1lb. large link sausage (any style)
4 medium white potatoes, cut in halves
1/2 c. water
salt and pepper to taste
Coat electric fry pan with salad oil. Brown meat and peeled potatoes at 340 degrees, turning once or twice. Add seasonings and 1/2 cup of water. Reduce heat to 2470 degrees. Cook covered, vent closed, 45 minutes. Potatoes will be brown outside but won't soak up fat and will have texture like baked potatoes inside. Can also be made in a 300 degree oven but is best in electric fry pan.
INGREDIENTS
1lb. large link sausage (any style)
4 medium white potatoes, cut in halves
1/2 c. water
salt and pepper to taste
Coat electric fry pan with salad oil. Brown meat and peeled potatoes at 340 degrees, turning once or twice. Add seasonings and 1/2 cup of water. Reduce heat to 2470 degrees. Cook covered, vent closed, 45 minutes. Potatoes will be brown outside but won't soak up fat and will have texture like baked potatoes inside. Can also be made in a 300 degree oven but is best in electric fry pan.
Saturday, August 2, 2008
VEAL A LA CASSEROLE
INGREDIENTS
2lb. veal, cubed
1/25 c. butter
2 Tbsp. flour
2 c. milk
2 Tbsp. green pepper, finely chopped (optional)
1 tsp. salt
dash of pepper
4 hard-boiled eggs
1 can mushrooms
1 can of Chow Mein noodles
Heat butter in skillet. Add veal cubes and steam, 20 minutes, then fry to a light brown. Add flour and stir until mixed. Add milk and cook until smooth, thin sauce is formed. Add green pepper and seasonings. Grease casserole dish and add part of meat mixture, layer of sliced hard-boiled eggs, and mushrooms. Repeat until mixture is used up, ending with meat mixture. Bake at 350 degrees for 45 minutes or until tender, then arrange Chow Mein noodles on top and reheat 10 minutes.
INGREDIENTS
2lb. veal, cubed
1/25 c. butter
2 Tbsp. flour
2 c. milk
2 Tbsp. green pepper, finely chopped (optional)
1 tsp. salt
dash of pepper
4 hard-boiled eggs
1 can mushrooms
1 can of Chow Mein noodles
Heat butter in skillet. Add veal cubes and steam, 20 minutes, then fry to a light brown. Add flour and stir until mixed. Add milk and cook until smooth, thin sauce is formed. Add green pepper and seasonings. Grease casserole dish and add part of meat mixture, layer of sliced hard-boiled eggs, and mushrooms. Repeat until mixture is used up, ending with meat mixture. Bake at 350 degrees for 45 minutes or until tender, then arrange Chow Mein noodles on top and reheat 10 minutes.
Friday, August 1, 2008
TATER TOT HOT DISH
INGREDIENTS
1 lb. hamburger
1 (1lb.) pkg. tater tots
1 can cream of chicken soup
1/2 can milk or water
salt and pepper to taste
Brown hamburger. Place frozen tater tots in a buttered 8 x 8 inch pan. Spread hamburger over the tater tots. Dilute the soup with milk or water and pour over hamburger. Bake at 350 degrees for 25 minutes. Let cool for minutes.
Cut into squares and serve.
INGREDIENTS
1 lb. hamburger
1 (1lb.) pkg. tater tots
1 can cream of chicken soup
1/2 can milk or water
salt and pepper to taste
Brown hamburger. Place frozen tater tots in a buttered 8 x 8 inch pan. Spread hamburger over the tater tots. Dilute the soup with milk or water and pour over hamburger. Bake at 350 degrees for 25 minutes. Let cool for minutes.
Cut into squares and serve.
Thursday, July 31, 2008
LAZY DAY LASAGNA
INGREDIENTS
6 oz. lasagna noodles
1/4 tsp. dried oregano, crushed (optional)
1 (15 1/2 oz.) can spaghetti sauce with meat
1 c. cream style cottage cheese ( medium or large curd)
1 (6 oz) pkg. slice Mozzarella cheese
Cook noodles in boiling salted water. Add a drop of oil to prevent sticking. Drain. Add oregano to spaghetti sauce. In greased 10 x 6 x 1 1/2 baking dish, make layers in this order, use half of each: Noodles, cottage cheese, Mozzarella cheese, sauce. Repeat. Bake in 375 degree oven for 30 minutes. Let stand 10 minutes.
INGREDIENTS
6 oz. lasagna noodles
1/4 tsp. dried oregano, crushed (optional)
1 (15 1/2 oz.) can spaghetti sauce with meat
1 c. cream style cottage cheese ( medium or large curd)
1 (6 oz) pkg. slice Mozzarella cheese
Cook noodles in boiling salted water. Add a drop of oil to prevent sticking. Drain. Add oregano to spaghetti sauce. In greased 10 x 6 x 1 1/2 baking dish, make layers in this order, use half of each: Noodles, cottage cheese, Mozzarella cheese, sauce. Repeat. Bake in 375 degree oven for 30 minutes. Let stand 10 minutes.
Wednesday, July 30, 2008
FRESH MEXICAN CORN
INGREDIENTS
8 ears of fresh corn (or two 12 oz. cans)
1/4 c. margarine
1 c. onion rings
1/2 c. green pepper strips
1 1/2 tsp. salt
1/4 tsp. oregano
1/2 c. light cream
2 medium tomatoes, sliced and halved.
Melt butter in skillet. Add corn, onions, peppers, salt and oregano. Cover and cook for 6-7 minutes. Add cream and tomatoes. Simmer uncovered for 1 to 2 minutes.
INGREDIENTS
8 ears of fresh corn (or two 12 oz. cans)
1/4 c. margarine
1 c. onion rings
1/2 c. green pepper strips
1 1/2 tsp. salt
1/4 tsp. oregano
1/2 c. light cream
2 medium tomatoes, sliced and halved.
Melt butter in skillet. Add corn, onions, peppers, salt and oregano. Cover and cook for 6-7 minutes. Add cream and tomatoes. Simmer uncovered for 1 to 2 minutes.
Tuesday, July 29, 2008
HOMEMADE BARBECUE SAUCE
INGREDIENTS
1 tsp. salt
1 tsp. chili powder
1 tsp. celery salt
1/4 c. brown sugar
1/4 c. Worcestershire sauce
1 c. catsup
2 c. water
dash of Tabasco sauce
Combine all ingredients and cook over medium heat, stir constantly until well blended. Cool and marinate meat in sauce in refrigerator; the longer, the better. Brush sauce over meat while meat is cooking.
INGREDIENTS
1 tsp. salt
1 tsp. chili powder
1 tsp. celery salt
1/4 c. brown sugar
1/4 c. Worcestershire sauce
1 c. catsup
2 c. water
dash of Tabasco sauce
Combine all ingredients and cook over medium heat, stir constantly until well blended. Cool and marinate meat in sauce in refrigerator; the longer, the better. Brush sauce over meat while meat is cooking.
Monday, July 28, 2008
SWISS STEAK AND CHEESE
INGREDIENTS
2 lb. steak
oil
1 can tomato sauce
1 sauce can water
1 (4oz) pkg. shredded Mozzarella cheese
Brown steak in small amount of oil. Pour sauce into electric skillet. Stir in water. Add steak. Cover and simmer fro 2-2 1/2 hours. Sprinkle cheese on top 15 minutes before serving.
INGREDIENTS
2 lb. steak
oil
1 can tomato sauce
1 sauce can water
1 (4oz) pkg. shredded Mozzarella cheese
Brown steak in small amount of oil. Pour sauce into electric skillet. Stir in water. Add steak. Cover and simmer fro 2-2 1/2 hours. Sprinkle cheese on top 15 minutes before serving.
Sunday, July 27, 2008
Saturday, July 26, 2008
FRENCH DIP ROAST
INGREDIENTS
1 Large onion, sliced
3-lb. of beef bottom roast
1/2 cup dry white wine, or water
1 pkg. dry au jus gravy mix
2 cups of beef broth
Place onion in slow cooker. Add roast.Combine wine and gravy mix. Pour over roast.Add enough broth to cover roastCover. Cook on high 5-6 hours of low 10-12 hours.Remove meat from liquid. Let stand for 5 minutes before slicing thinly across grain.
INGREDIENTS
1 Large onion, sliced
3-lb. of beef bottom roast
1/2 cup dry white wine, or water
1 pkg. dry au jus gravy mix
2 cups of beef broth
Place onion in slow cooker. Add roast.Combine wine and gravy mix. Pour over roast.Add enough broth to cover roastCover. Cook on high 5-6 hours of low 10-12 hours.Remove meat from liquid. Let stand for 5 minutes before slicing thinly across grain.
Friday, July 25, 2008
MEXICAN CHIP DIP OLE'
INGREDIENTS
2 lbs. of ground turkey
1 large onion, chopped
15-oz can tomato sauce
4-oz. can of green chilies, chopped
3-oz can jalapeno peppers, chopped
2 lbs. of Velveeta cheese, cubed
Tortilla chips
Brown turkey and onion. Drain.
Add tomato sauce, chilies, jalapeno peppers, and cheese. Pour into slow cooker.
Cover. Cook on low 4 hours or high for 2 hours.
Serve warm with tortilla chips.
INGREDIENTS
2 lbs. of ground turkey
1 large onion, chopped
15-oz can tomato sauce
4-oz. can of green chilies, chopped
3-oz can jalapeno peppers, chopped
2 lbs. of Velveeta cheese, cubed
Tortilla chips
Brown turkey and onion. Drain.
Add tomato sauce, chilies, jalapeno peppers, and cheese. Pour into slow cooker.
Cover. Cook on low 4 hours or high for 2 hours.
Serve warm with tortilla chips.
Thursday, July 24, 2008
SAUSAGE MANICOTTI
INGREDIENTS
1 pound bulk pork sausage
2 cups(16 ounces ) 4% cottage cheese
1 package (8 ounces) manicotti shells
1 jar (26 ounces ) Italian baking sauce
1 cup (4 ounces) shredded part-skim milk mozzarella
In a large bowl, combine sausage and cottage cheese. Stuff into manicotti shells. Place in a greased 13-in. x 9-in. x 2-in. baking dish.Top with baking sauce.Cover and bake at 350 degrees for 55-60 minutes or until meat thermometer inserted into the center of the shell reads 160 degrees.Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
INGREDIENTS
1 pound bulk pork sausage
2 cups(16 ounces ) 4% cottage cheese
1 package (8 ounces) manicotti shells
1 jar (26 ounces ) Italian baking sauce
1 cup (4 ounces) shredded part-skim milk mozzarella
In a large bowl, combine sausage and cottage cheese. Stuff into manicotti shells. Place in a greased 13-in. x 9-in. x 2-in. baking dish.Top with baking sauce.Cover and bake at 350 degrees for 55-60 minutes or until meat thermometer inserted into the center of the shell reads 160 degrees.Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
Wednesday, July 23, 2008
TACO PASTA SALAD
INGREDIENTS
2 cups of uncooked spiral pasta
1 pound of ground beef
1 envelope of taco seasoning
3 cups of shredded lettuce
2 cups of halved cherry tomatoes
1 cup(4ounces)shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup Catalina salad dressing
Tortilla chips
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink;drain. Stir in taco seasoning and cool.
Drain pasta and rinse in cold water;stir into meat mixture. Add lettuce, tomatoes, cheese , onion, green pepper and dressing toss to coat. Serve with tortilla chips.
INGREDIENTS
2 cups of uncooked spiral pasta
1 pound of ground beef
1 envelope of taco seasoning
3 cups of shredded lettuce
2 cups of halved cherry tomatoes
1 cup(4ounces)shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup Catalina salad dressing
Tortilla chips
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink;drain. Stir in taco seasoning and cool.
Drain pasta and rinse in cold water;stir into meat mixture. Add lettuce, tomatoes, cheese , onion, green pepper and dressing toss to coat. Serve with tortilla chips.
Tuesday, July 22, 2008
STUFFED MUSHROOMS
INGREDIENTS
35 mushrooms
1 medium onion
1/2lb. butter
1/2 pkg. Pepperidge Farm stuffing
1 cup chicken bouillon
salt and pepper
garlic salt
Cut stems from mushrooms. Chop mushroom stems and onion. Saute in 1/4 lb. of butter. Add stuffing mix, bouillon, and seasonings. Mix well. Stuff the mushrooms. Melt remaining 1/4 lb. of butter in a sheet pan. Place mushrooms in a pan and bake at 350 degree for 10 minutes.
INGREDIENTS
35 mushrooms
1 medium onion
1/2lb. butter
1/2 pkg. Pepperidge Farm stuffing
1 cup chicken bouillon
salt and pepper
garlic salt
Cut stems from mushrooms. Chop mushroom stems and onion. Saute in 1/4 lb. of butter. Add stuffing mix, bouillon, and seasonings. Mix well. Stuff the mushrooms. Melt remaining 1/4 lb. of butter in a sheet pan. Place mushrooms in a pan and bake at 350 degree for 10 minutes.
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