This is for a smaller pumpkin. For a larger pumpkin you can double the recipe.
1 clean pumpkin
1 lb. hamburger, browned
1 can cream of chicken soup, undiluted
2 c. cooked rice
1 c. grated cheese
1 can sliced mushrooms
2 Tbsp. brown sugar
1 small-medium onion, chopped
1-2 Tbsp. soy sauce
salt & pepper to taste
Brown hamburger and onion together. Combine remaining ingredients and pour into pumpkin. Bake at 350 degrees for 1 1/2 hours. It is recommended that you not put the top on the pumpkin to bake because sometimes it falls in. Cover with tin foil and replace top of pumpkin after baked. It is also best to cook the pumpkin on a cookie sheet so the juice won't spill in your oven.
Thursday, October 30, 2008
Friday, October 10, 2008
Halloween Chocolate Slime
Eight 2 oz. bars of white baking chocolate
2 tbsp. heavy cream
6 to 12 drops green food coloring
Angel food cake, cut in large cubes
Red and green grapes, rinsed and removed from stem
2 to 3 bananas, sliced into 1 inch rounds
2 to 3 red or green apples, rinsed, cored, and sliced
2 oranges, peeled and divided into sections
1 to 2 pineapples, cut into large chunks
1. In a medium-size, microwave-safe bowl, melt the chocolate uncovered in a microwave set on Medium-High for 1 minute. Stir and microwave for additional 10 to 20 second intervals until smooth. Don't overcook. (For an alternative method, use a glass or nonreactive double boiler set on medium-low heat. Stir regularly until the chocolate is smooth.) Add the cream and food coloring and stir thoroughly. Keep warm in a double boiler or fondue pot and present with cut cake and fresh fruits. Makes 8 servings.
2 tbsp. heavy cream
6 to 12 drops green food coloring
Angel food cake, cut in large cubes
Red and green grapes, rinsed and removed from stem
2 to 3 bananas, sliced into 1 inch rounds
2 to 3 red or green apples, rinsed, cored, and sliced
2 oranges, peeled and divided into sections
1 to 2 pineapples, cut into large chunks
1. In a medium-size, microwave-safe bowl, melt the chocolate uncovered in a microwave set on Medium-High for 1 minute. Stir and microwave for additional 10 to 20 second intervals until smooth. Don't overcook. (For an alternative method, use a glass or nonreactive double boiler set on medium-low heat. Stir regularly until the chocolate is smooth.) Add the cream and food coloring and stir thoroughly. Keep warm in a double boiler or fondue pot and present with cut cake and fresh fruits. Makes 8 servings.
Monster Toes
Kids will love the gross-out factor of this tasty finger food. Parents will love the fact that it is candy-free. Try some for a party or pre-trick-or-treating dinner.
Cocktail wieners
6-inch tortillas
Ketchup or mustard
Toothpicks
1. Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail.
2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4. Roll each wiener in a tortilla strip and secure with a toothpick.
5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.
Cocktail wieners
6-inch tortillas
Ketchup or mustard
Toothpicks
1. Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail.
2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4. Roll each wiener in a tortilla strip and secure with a toothpick.
5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.
Chicken Chow Mein
Half onion sliced lengthwise
1 c. fresh mushrooms (or canned)
2 Tbsp. butter
2 c. diagonally sliced celery
1 lb. fresh bean sprouts (or canned)
3 Tbsp. soy sauce
1 Tbsp. sugar
1/2 tsp. salt
2 Tbsp corn starch
3 Tbsp. water
1 1/2 c. cut up cooked chicken or turkey (or canned)
Chow Mein noodles
In a large skillet, cook and stir onion and mushrooms in butter, until onion is tender. Add 1 1/2 c. of water and a little chicken boullion. Stir into onion mushroom mixture with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling. Reduce heat and simmer uncovered 15 minutes.
Blend corn starch and water; stir into vegetable mixutre. Cook, stirring constantly, until mixture thekcens and boils. Boil and stir 1 minute. Stir in chicken,; heat through. Serve over chow mein noodles.
1 c. fresh mushrooms (or canned)
2 Tbsp. butter
2 c. diagonally sliced celery
1 lb. fresh bean sprouts (or canned)
3 Tbsp. soy sauce
1 Tbsp. sugar
1/2 tsp. salt
2 Tbsp corn starch
3 Tbsp. water
1 1/2 c. cut up cooked chicken or turkey (or canned)
Chow Mein noodles
In a large skillet, cook and stir onion and mushrooms in butter, until onion is tender. Add 1 1/2 c. of water and a little chicken boullion. Stir into onion mushroom mixture with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling. Reduce heat and simmer uncovered 15 minutes.
Blend corn starch and water; stir into vegetable mixutre. Cook, stirring constantly, until mixture thekcens and boils. Boil and stir 1 minute. Stir in chicken,; heat through. Serve over chow mein noodles.
Chicken Egg Rolls
8 oz. mushrooms, washed and coarsely chopped
1 Chinese cabbage
2 carrots, shredded
5 boned chicken breasts, cut in 1-inch cubes
1 medium onion, chopped
2 tbsp. vegetable oil
2 tsp. garlic powder
1/2 tsp. pepper
1/4 cup soy sauce
1/4 cup white wine or chicken broth
2 tbsp. cornstarch
3 tbsp. water
8 oz. water chestnuts, sliced
1 pkg. egg roll wraps
1. Microwave all veggies, except water chestnuts and onion, in a large bowl for 4 minutes on High. Stir and cook 2 minutes longer on High.
2. In a wok, stir-fry chicken and onion in 2 tablespoons oil. Add all the seasonings.
3. When bubbly, add 2 tablespoons cornstarch mixed in 3 tablespoons water. Cook until thick. Add vegetables and water chestnuts. Cool completely.
4. Divide mixture between wraps. Wrap and deep-fry. Serve hot with your favorite dishes and sweet-and-sour sauce or hot mustard. Superb.
1 Chinese cabbage
2 carrots, shredded
5 boned chicken breasts, cut in 1-inch cubes
1 medium onion, chopped
2 tbsp. vegetable oil
2 tsp. garlic powder
1/2 tsp. pepper
1/4 cup soy sauce
1/4 cup white wine or chicken broth
2 tbsp. cornstarch
3 tbsp. water
8 oz. water chestnuts, sliced
1 pkg. egg roll wraps
1. Microwave all veggies, except water chestnuts and onion, in a large bowl for 4 minutes on High. Stir and cook 2 minutes longer on High.
2. In a wok, stir-fry chicken and onion in 2 tablespoons oil. Add all the seasonings.
3. When bubbly, add 2 tablespoons cornstarch mixed in 3 tablespoons water. Cook until thick. Add vegetables and water chestnuts. Cool completely.
4. Divide mixture between wraps. Wrap and deep-fry. Serve hot with your favorite dishes and sweet-and-sour sauce or hot mustard. Superb.
Tuesday, September 30, 2008
Hot Artichoke Dip
2 jars (6.5-oz each) marinated artichoke hearts, drained and coursely chopped
1 pkg. (10-oz) frozen chopped spinach, thawed and well drained
1/2 c. sour cream
1/2 c. mayonnaise
3/4 c. (3-oz) grated Parmesan cheese
1 garlic clove, pressed
Preheat oven to 375 degrees. Combine artichokes, spinach, sour cream, and mayonnaise. Add Parmesan cheese and garlice; mix well and spoon into a small oven-save dish.
Bake 20-25 minutes or until heated through. Serve with dippers or chips, if desired.
Yield: 3 cups (24 servings)
1 pkg. (10-oz) frozen chopped spinach, thawed and well drained
1/2 c. sour cream
1/2 c. mayonnaise
3/4 c. (3-oz) grated Parmesan cheese
1 garlic clove, pressed
Preheat oven to 375 degrees. Combine artichokes, spinach, sour cream, and mayonnaise. Add Parmesan cheese and garlice; mix well and spoon into a small oven-save dish.
Bake 20-25 minutes or until heated through. Serve with dippers or chips, if desired.
Yield: 3 cups (24 servings)
Earthquake Cookies
1 Devil's food cake mix
2 Tbsp. flour
2 eggs
1/2 c. oil
Combine all the ingredients and drop by spoonfuls onto a cookie sheet. Cook 8-9 minutes at 350 degrees.
2 Tbsp. flour
2 eggs
1/2 c. oil
Combine all the ingredients and drop by spoonfuls onto a cookie sheet. Cook 8-9 minutes at 350 degrees.
Chocolate Sheet Cake
2 c. flour
1/2 tsp. salt
4 Tbsp. cocoa
1 c. water
2 sticks margarine
2 c. sugar
1 tsp. soda
1/2 c. buttermilk
2 eggs
1 tsp. vanilla
Melt margarine, cocoa and water together. Pour over dry ingredients. Add eggs, buttermilk, and vanilla. Bake on a large cooking sheet at 350 degrees for 15 minutes.
Meanwhile, melt:
1 stick margarine
6 Tbsp. buttermilk
4 Tbsp. cocoa
Add:
1 (1lb) pkg. powdered sugar
Nuts, if desired
1 tsp. vanilla
Frost cake when cooled.
1/2 tsp. salt
4 Tbsp. cocoa
1 c. water
2 sticks margarine
2 c. sugar
1 tsp. soda
1/2 c. buttermilk
2 eggs
1 tsp. vanilla
Melt margarine, cocoa and water together. Pour over dry ingredients. Add eggs, buttermilk, and vanilla. Bake on a large cooking sheet at 350 degrees for 15 minutes.
Meanwhile, melt:
1 stick margarine
6 Tbsp. buttermilk
4 Tbsp. cocoa
Add:
1 (1lb) pkg. powdered sugar
Nuts, if desired
1 tsp. vanilla
Frost cake when cooled.
Tender Pork Roast
1 boneless pork roast (about 3 lbs)
1 can (8-oz) tomato sauce
3/4 c. soy sauce
1/2 c. sugar
2 tsp. ground mustard
Cut roast in half, place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160-170. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy.
Yield: 8
1 can (8-oz) tomato sauce
3/4 c. soy sauce
1/2 c. sugar
2 tsp. ground mustard
Cut roast in half, place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160-170. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy.
Yield: 8
Twice-Baked Deviled Potatoes
4 small baking potatoes
1/4 c. butter, softened
1/4 c. milk
1 c. (4-oz) shredded cheddar cheese
1/3 c. real bacon bits
2 green onions, chopped
1 tsp. Dijon mustard
Dash paprika
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-10 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave-safe plate. Mircowafe, uncovered, on high for 1-2 minutes or until cheese is melted.
Yield: 4
1/4 c. butter, softened
1/4 c. milk
1 c. (4-oz) shredded cheddar cheese
1/3 c. real bacon bits
2 green onions, chopped
1 tsp. Dijon mustard
Dash paprika
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-10 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave-safe plate. Mircowafe, uncovered, on high for 1-2 minutes or until cheese is melted.
Yield: 4
Dirt Pie
1 pkg. Oreo cookies
1/4 c. butter or margerine
1 c. powdered sugar
1 8-oz. pkg. cream cheese
3-1/2 c. milk
2 small pkgs. vanilla instant pudding
12-oz. frozen whipped topping
Crush Oreos and set aside. Mix butter, sugar and cream cheese. In another bowl mix milk, pudding and whipped topping. Combine sugar and pudding mixtures. In a large bowl, spread in layers starting and ending with crushed Oreos.
1/4 c. butter or margerine
1 c. powdered sugar
1 8-oz. pkg. cream cheese
3-1/2 c. milk
2 small pkgs. vanilla instant pudding
12-oz. frozen whipped topping
Crush Oreos and set aside. Mix butter, sugar and cream cheese. In another bowl mix milk, pudding and whipped topping. Combine sugar and pudding mixtures. In a large bowl, spread in layers starting and ending with crushed Oreos.
Strawberry Tsunami Smoothie (Kneaders)
1-1/2 c. cranberry juice
1/2 heaping cup pineapple sherbet
1/2 heaping cup non-fat yogurt
1/2 c. strawberries, frozen
1/2 c. peaches, frozen
If using fresh fruit add 1 cup ice cubes.
Makes 2 12-oz servings.
1/2 heaping cup pineapple sherbet
1/2 heaping cup non-fat yogurt
1/2 c. strawberries, frozen
1/2 c. peaches, frozen
If using fresh fruit add 1 cup ice cubes.
Makes 2 12-oz servings.
Blueberry No. 5 Smoothie (Kneaders)
1-1/2 c. guava juice
1/2 c. pineapple sherbet
1/2 c. non-fat yogurt
1/2 c. blueberries, frozen
1/2 c. shrawberries, frozen
1/3 of a ripe banana
If using fresh berries add 1 c. ice cubes
Makes 2 12 oz. servings
1/2 c. pineapple sherbet
1/2 c. non-fat yogurt
1/2 c. blueberries, frozen
1/2 c. shrawberries, frozen
1/3 of a ripe banana
If using fresh berries add 1 c. ice cubes
Makes 2 12 oz. servings
Banana Bread
1/2 c. butter or margerine
1 c. sugar
1 tsp. baking soda
1 Tbsp. orange juice
2 eggs
2 c. flour
3-4 smashed bananas
nuts, if desired
Preheat oven to 350. Cream together the butter and sugar. Add baking soda, orange juice and mix together well. Add the eggs, flour, bananas and nuts. Mix well.
Grease and flour either:
1 large loaf pan - bake 50-60 minutes
1 medium loaf pan - bake 45-50 minutes
3 small loaf pans - bake 40 minutes
1 c. sugar
1 tsp. baking soda
1 Tbsp. orange juice
2 eggs
2 c. flour
3-4 smashed bananas
nuts, if desired
Preheat oven to 350. Cream together the butter and sugar. Add baking soda, orange juice and mix together well. Add the eggs, flour, bananas and nuts. Mix well.
Grease and flour either:
1 large loaf pan - bake 50-60 minutes
1 medium loaf pan - bake 45-50 minutes
3 small loaf pans - bake 40 minutes
Caramel Apples
(also delicious apple dip!)
1 1/4 lb (about 70) caramels, unwrapped & placed in a microwave safe dish
3 Tbsp. heavy cream or whipping cream
6 large Granny Smith apples
6 wooden craft sticks
Bring a pot of water to a boil. Dip apple4s into boiling water briefly using a slotted spoon, to remove any wax that may be present. Rinse under cool running water and wipe dry. Insert sticks into the apples through the cores. Line a baking sheet with wax paper and coat with cooking spray.
Add the cream to the unwrapped caramels. Cook on high power for two minutes, then stir and continue cooking and stirring at one minute intervals until caramel is melted and smooth. Hold apples by the stick, and dip into the caramel to coat. Set on wax paper and allow to cool completely.
1 1/4 lb (about 70) caramels, unwrapped & placed in a microwave safe dish
3 Tbsp. heavy cream or whipping cream
6 large Granny Smith apples
6 wooden craft sticks
Bring a pot of water to a boil. Dip apple4s into boiling water briefly using a slotted spoon, to remove any wax that may be present. Rinse under cool running water and wipe dry. Insert sticks into the apples through the cores. Line a baking sheet with wax paper and coat with cooking spray.
Add the cream to the unwrapped caramels. Cook on high power for two minutes, then stir and continue cooking and stirring at one minute intervals until caramel is melted and smooth. Hold apples by the stick, and dip into the caramel to coat. Set on wax paper and allow to cool completely.
Peanut Butter Krispie Bars
1 c. karo syrup
1 c. peanut butter
1 c. granulated sugar
5 c. rice krispies
1 bag (12-oz.) chocolate chips
1. Heat syrup and sugar over low heat until well blended. Stir in peanut butter.
2. In a medium bowl add rice krispies. Pour sugar mixture over krispies and stir until incorporated.
3. Press in glass dish (greased)
4. Melt chocolate chips in microwave on medium heat for 20 sec. intervals.
5. Pour over top of rice krispies.
6. Cool, cut, and serve.
1 c. peanut butter
1 c. granulated sugar
5 c. rice krispies
1 bag (12-oz.) chocolate chips
1. Heat syrup and sugar over low heat until well blended. Stir in peanut butter.
2. In a medium bowl add rice krispies. Pour sugar mixture over krispies and stir until incorporated.
3. Press in glass dish (greased)
4. Melt chocolate chips in microwave on medium heat for 20 sec. intervals.
5. Pour over top of rice krispies.
6. Cool, cut, and serve.
Saturday, September 20, 2008
Baked Beans
10 slices of bacon, cooked & crumbled
1 med. onion, chopped
1 green pepper, chopped
2 32-oz cans pork-n-beans
2 Tbsp. dark molasses
4 tsp. Worcestershire sauce
6 Tbsp. brown sugar
¼ tsp. oregano
1 tsp. salt
dash of pepper
Cook and crumble bacon. Take bacon out of pan, and cook onion and pepper in same skillet 5 minutes, stirring constantly. Set aside. Preheat oven to 375. Place beans in 9x13 pan add molasses, brown sugar, Worcestershire sauce, oregano and salt & pepper to beans. Stir well. Add onions, peppers and bacon to bean mixture. Bake uncovered 45 minutes – 1 hour.
1 med. onion, chopped
1 green pepper, chopped
2 32-oz cans pork-n-beans
2 Tbsp. dark molasses
4 tsp. Worcestershire sauce
6 Tbsp. brown sugar
¼ tsp. oregano
1 tsp. salt
dash of pepper
Cook and crumble bacon. Take bacon out of pan, and cook onion and pepper in same skillet 5 minutes, stirring constantly. Set aside. Preheat oven to 375. Place beans in 9x13 pan add molasses, brown sugar, Worcestershire sauce, oregano and salt & pepper to beans. Stir well. Add onions, peppers and bacon to bean mixture. Bake uncovered 45 minutes – 1 hour.
Deviled Eggs
6 Hard cooked eggs
¼ c. mayonnaise or salad dressing
1 tsp. prepared mustard
1 tsp. vinegar
Paprika or parsley sprigs (optional)
Halve hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayo, mustard, and vinegar; mix well. If desired, season with salt and pepper. Stuff egg-white halves with yolk mixture. If desired, garnish with paprika or parsley. Makes 12 servings.
For hard-cooked eggs:
Place eggs in a single layer in a medium saucepan. Add enough cold water to come 1 inch above the eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering. Cover and cook for 15 minutes; drain.
Run cold water over the eggs or place them in ice water until cook enough to handle; drain.
To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
¼ c. mayonnaise or salad dressing
1 tsp. prepared mustard
1 tsp. vinegar
Paprika or parsley sprigs (optional)
Halve hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayo, mustard, and vinegar; mix well. If desired, season with salt and pepper. Stuff egg-white halves with yolk mixture. If desired, garnish with paprika or parsley. Makes 12 servings.
For hard-cooked eggs:
Place eggs in a single layer in a medium saucepan. Add enough cold water to come 1 inch above the eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering. Cover and cook for 15 minutes; drain.
Run cold water over the eggs or place them in ice water until cook enough to handle; drain.
To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
Rice Pilaf
½ c. butter/margarine
1 med. onion, chopped
1 c. long grain rice, uncooked
2 c. chicken stock or beef stock
1 tsp. salt
Freshly ground peppercorns
Melt the butter in a heavy skillet or saucepan. Sauté the onion over medium-high heat until transparent, about 2-3 minutes. Add rice, stirring to coat the kernels with butter. Brown over medium-high heat, approx. 8-10 minutes. Add the stock, salt/pepper. Bring to a rolling boil, lower heat to simmer, cover and cook 20-25 minutes. Do not disturb lid during cooking. Fluff rice with fork and serve garnished w/parsley.
Serves 6-8.
1 med. onion, chopped
1 c. long grain rice, uncooked
2 c. chicken stock or beef stock
1 tsp. salt
Freshly ground peppercorns
Melt the butter in a heavy skillet or saucepan. Sauté the onion over medium-high heat until transparent, about 2-3 minutes. Add rice, stirring to coat the kernels with butter. Brown over medium-high heat, approx. 8-10 minutes. Add the stock, salt/pepper. Bring to a rolling boil, lower heat to simmer, cover and cook 20-25 minutes. Do not disturb lid during cooking. Fluff rice with fork and serve garnished w/parsley.
Serves 6-8.
Macaroni & Cheese
2 ½ c uncooked elbow macaroni
6 Tbsp. butter, divided
¼ c. all-purpose flour
1 tsp. salt
1 tsp. sugar
2 c. milk
8 oz Velveeta, cubed
1 1/3 c. cottage cheese
2/3 c. sour cream
2 c. shredded cheddar cheese
1 ½ c. soft bread crumbs
Cook macaroni according to package directions; drain. Place in a greased 2 ½-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in Velveeta until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. Bake, uncovered, at 350 for 30 minutes or until golden brown. Yield: 6-8 servings
6 Tbsp. butter, divided
¼ c. all-purpose flour
1 tsp. salt
1 tsp. sugar
2 c. milk
8 oz Velveeta, cubed
1 1/3 c. cottage cheese
2/3 c. sour cream
2 c. shredded cheddar cheese
1 ½ c. soft bread crumbs
Cook macaroni according to package directions; drain. Place in a greased 2 ½-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in Velveeta until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. Bake, uncovered, at 350 for 30 minutes or until golden brown. Yield: 6-8 servings
Won Ton Salad
1 pkg. won ton wrappers
3 chicken breasts, cooked
1 T. white sesame seeds
1 head lettuce, torn
3-4 green onions, chopped
Dressing:
4 T. sugar
½ tsp. pepper
2 tsp. salt
6 T. white vinegar
½ c. vegetable oil
Cut won ton wrappers in strips and deep fry until golden brown. Toss chicken, onions and lettuce together. Mix dressing a pour over salad. Toss together. Serve with fried won tons.
3 chicken breasts, cooked
1 T. white sesame seeds
1 head lettuce, torn
3-4 green onions, chopped
Dressing:
4 T. sugar
½ tsp. pepper
2 tsp. salt
6 T. white vinegar
½ c. vegetable oil
Cut won ton wrappers in strips and deep fry until golden brown. Toss chicken, onions and lettuce together. Mix dressing a pour over salad. Toss together. Serve with fried won tons.
Classic Egg Salad
6 hard boiled eggs, peeled & diced
2 tsp. Dijon mustard
¼ c. mayonnaise
2 tsp. lemon juice
2 Tbsp. minced red onion
¼ tsp. slat
½ med. celery stalk (celery seed)
ground black pepper
dill or parsley
Mix all ingredients together in medium bowl. Serve as sandwich or salad.
2 tsp. Dijon mustard
¼ c. mayonnaise
2 tsp. lemon juice
2 Tbsp. minced red onion
¼ tsp. slat
½ med. celery stalk (celery seed)
ground black pepper
dill or parsley
Mix all ingredients together in medium bowl. Serve as sandwich or salad.
Cheese Potatoes
1 2-lb pkg. Southern style frozen hash browns
1 c. chopped onions
2 cans cream of chicken soup
1 8-oz pkg. Cream cheese or 8 oz sour cream
grated american cheese
Cook onions in a little margarine until clear. Add soup and cream cheese/sour cream. Heat until well blended. Mix with potatoes and spread in 9x13 pan. Bake at 325 F. for 1 hour. Remove from oven and sprinkle grated cheese on top.
1 c. chopped onions
2 cans cream of chicken soup
1 8-oz pkg. Cream cheese or 8 oz sour cream
grated american cheese
Cook onions in a little margarine until clear. Add soup and cream cheese/sour cream. Heat until well blended. Mix with potatoes and spread in 9x13 pan. Bake at 325 F. for 1 hour. Remove from oven and sprinkle grated cheese on top.
Pork Chops with Pears
1 can (15 oz) sliced pears
6 pork chops
3 Tbsp. butter/margarine
1/3 c. packed brown sugar
1 tsp. prepared mustard
Drain pears, reserving the juice and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9x2 baking dish.
In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. Bake uncovered at 350 for 1 hour. Yield: 6 servings.
6 pork chops
3 Tbsp. butter/margarine
1/3 c. packed brown sugar
1 tsp. prepared mustard
Drain pears, reserving the juice and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9x2 baking dish.
In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. Bake uncovered at 350 for 1 hour. Yield: 6 servings.
Turkey Patties Oriental:
1 pkg. (about 1 ¼ lb.) ground turkey
¾ tsp. garlic salt
1/3 c. dry bread crumbs or oatmeal
1 egg
1 c. chicken broth
1 Tbsp. soy sauce
2 Tbsp. corn starch
1 tsp. sugar
1 tsp. vinegar
1 med. onion, sliced into thin slices
cooking oil
Mix ground turkey, bread crumbs/oatmeal, egg, and garlic salt together and form thin patties. Cook 3 minutes on each side in large skillet with a little hot oil. Mix chicken broth, soy sauce, corn starch, sugar and vinegar together to make sauce & pour over patties. Bring to boil, stirring occasionally. Reduce heat and add onion. Simmer, covered until vegetables are tender.
¾ tsp. garlic salt
1/3 c. dry bread crumbs or oatmeal
1 egg
1 c. chicken broth
1 Tbsp. soy sauce
2 Tbsp. corn starch
1 tsp. sugar
1 tsp. vinegar
1 med. onion, sliced into thin slices
cooking oil
Mix ground turkey, bread crumbs/oatmeal, egg, and garlic salt together and form thin patties. Cook 3 minutes on each side in large skillet with a little hot oil. Mix chicken broth, soy sauce, corn starch, sugar and vinegar together to make sauce & pour over patties. Bring to boil, stirring occasionally. Reduce heat and add onion. Simmer, covered until vegetables are tender.
Baked Spareribs “Aloha”
3 lbs. Lean spareribs
Salt & Pepper
1/3 c. cider/wine vinegar
¼ c. brown sugar
½ c. finely diced onion
½ tsp. dry mustard
2 8-oz cans tomato sauce
1 No. 2 can pineapple (tidbits or crushed), including syrup
1 Tbsp. Worcestershire sauce
Sprinkle ribs with salt and pepper. Place in shallow roasting pan. Bake at 350 F. for 1 ¼ hours. Carefully drain off excess fat.
While ribs are roasting, mix remaining ingredients and let stand to blend flavors. Pour over ribs after 1 ¼ hours. Bake 45-50 minutes longer (or up to 3 hours, depending on how crisp you want them).
Makes 4 servings
Salt & Pepper
1/3 c. cider/wine vinegar
¼ c. brown sugar
½ c. finely diced onion
½ tsp. dry mustard
2 8-oz cans tomato sauce
1 No. 2 can pineapple (tidbits or crushed), including syrup
1 Tbsp. Worcestershire sauce
Sprinkle ribs with salt and pepper. Place in shallow roasting pan. Bake at 350 F. for 1 ¼ hours. Carefully drain off excess fat.
While ribs are roasting, mix remaining ingredients and let stand to blend flavors. Pour over ribs after 1 ¼ hours. Bake 45-50 minutes longer (or up to 3 hours, depending on how crisp you want them).
Makes 4 servings
Crock-pot Sweet & Sour Chicken
4 boneless, skinless chicken breasts
½ c. sugar
¾ c. water
2 T. vinegar
¾ c. ketchup
2 T. Worcestershire sauce
4 T. soy sauce
Place chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8-10 hours. Serve with rice.
½ c. sugar
¾ c. water
2 T. vinegar
¾ c. ketchup
2 T. Worcestershire sauce
4 T. soy sauce
Place chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8-10 hours. Serve with rice.
Pineapple Teriyaki Chicken
1 (20-oz.) can pineapple slices
½ c. teriyaki sauce
4 boneless skinless chicken breasts
4 slices provolone cheese
Drain pineapple, reserving juice; refrigerate pineapple. In a small bowl, combine teriyaki sauce and reserved juice. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until juices run clear, basting frequently with some of the remaining marinade. Grill eight pineapple slices for 2 minutes on each side or until lightly browned, basting with remaining marinade (save remaining pineapple for another use). Top each piece of chicken with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until cheese is melted.
½ c. teriyaki sauce
4 boneless skinless chicken breasts
4 slices provolone cheese
Drain pineapple, reserving juice; refrigerate pineapple. In a small bowl, combine teriyaki sauce and reserved juice. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until juices run clear, basting frequently with some of the remaining marinade. Grill eight pineapple slices for 2 minutes on each side or until lightly browned, basting with remaining marinade (save remaining pineapple for another use). Top each piece of chicken with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until cheese is melted.
Breaded Ranch Chicken
¾ c. crushed cornflakes
8 boneless, skinless chicken breasts
¾ c. grated Parmesan cheese
½ c. butter/margarine, melted
1 envelope ranch salad dressing mix
Combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken into butter, and roll in corn flake mixture to coat. Place in greased 9x13 baking dish. Bake, uncovered for 350 for 45 minutes.
8 boneless, skinless chicken breasts
¾ c. grated Parmesan cheese
½ c. butter/margarine, melted
1 envelope ranch salad dressing mix
Combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken into butter, and roll in corn flake mixture to coat. Place in greased 9x13 baking dish. Bake, uncovered for 350 for 45 minutes.
Cranberry Chicken
8-oz Catalina dressing
8-oz Russian dressing
1 envelope onion soup
1 can whole cranberries
4-6 chicken breasts
cooked rice.
Combine all ingredients except rice. Place in 350 oven for 45 minutes. Serve over rice.
8-oz Russian dressing
1 envelope onion soup
1 can whole cranberries
4-6 chicken breasts
cooked rice.
Combine all ingredients except rice. Place in 350 oven for 45 minutes. Serve over rice.
Chicken Marsala
4 boneless, skinless chicken breast halves
¼ c. all-purpose flour
¼ tsp. salt
¼ tsp. pepper
Hot cooked pasta (optional)
2 Tbsp olive oil (or veg. oil)
2 cloves garlic, finely chopped
1/4 c. chopped fresh parsley or 1 Tbsp. parsley flakes
1 c. sliced mushrooms
1/2 c. chicken broth
Flatten each chicken breast half to ¼ inch thickness by gently pound in between sheets of plastic wrap or waxed paper. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. Heat oil in a 10-inch skillet over medium-high heat. Cook garlic and parsley in oil 5 minutes, stirring frequently.
Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and wine. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center. Serve with pasta. Makes 4 servings.
¼ c. all-purpose flour
¼ tsp. salt
¼ tsp. pepper
Hot cooked pasta (optional)
2 Tbsp olive oil (or veg. oil)
2 cloves garlic, finely chopped
1/4 c. chopped fresh parsley or 1 Tbsp. parsley flakes
1 c. sliced mushrooms
1/2 c. chicken broth
Flatten each chicken breast half to ¼ inch thickness by gently pound in between sheets of plastic wrap or waxed paper. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. Heat oil in a 10-inch skillet over medium-high heat. Cook garlic and parsley in oil 5 minutes, stirring frequently.
Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and wine. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center. Serve with pasta. Makes 4 servings.
Chicken Caesar Salad Wraps
1 boneless, skinless chicken breast halves
Olive oil
2 garlic cloves
¼ c. red onion, chopped
¼ chopped olives
¼ c. chopped red bell pepper
¼ c. grated Parmesan cheese
4 c. romaine lettuce, sliced
¾ c. seasoned croutons
½ c. Caesar salad dressing
6 flour tortillas
Spray chicken with olive oil. Press garlic and press firmly into chicken. Cook chicken over medium heat 15-20 minutes or until no longer pink in center, turning once. Remove chicken from pan; cool. Slice into strips. Place chicken into bowl.
Combine lettuce, onion, olives bell pepper, cheese, croutons and dressing to chicken; toss mixture to coat evenly with dressing.
For each wrap, place about ¾ cup of the chicken mixture on tortilla. Roll up tortilla tightly . Repeat with remaining tortillas and filling.
Olive oil
2 garlic cloves
¼ c. red onion, chopped
¼ chopped olives
¼ c. chopped red bell pepper
¼ c. grated Parmesan cheese
4 c. romaine lettuce, sliced
¾ c. seasoned croutons
½ c. Caesar salad dressing
6 flour tortillas
Spray chicken with olive oil. Press garlic and press firmly into chicken. Cook chicken over medium heat 15-20 minutes or until no longer pink in center, turning once. Remove chicken from pan; cool. Slice into strips. Place chicken into bowl.
Combine lettuce, onion, olives bell pepper, cheese, croutons and dressing to chicken; toss mixture to coat evenly with dressing.
For each wrap, place about ¾ cup of the chicken mixture on tortilla. Roll up tortilla tightly . Repeat with remaining tortillas and filling.
Creamy Chicken Lasagna
6 lasagna noodles, cooked
3 chicken breasts, cooked & shredded
1 jar of spaghetti sauce
1 8-oz pkg. cream cheese, softened
2 c. mozzarella or Italian blend cheese
¼ c. water
Combine shredded chicken, cream cheese, ½ of the mozzarella or Italian blend cheese and water together to make a paste-like mixture.
Layer the lasagna in a 9x9x2 pan as:
3 noodles, then ½ the chicken mixture, then ½ the spaghetti sauce. Repeat with 3 noodles, the remaining chicken mixture and the rest of the spaghetti sauce. Top with mozzarella/Italian blend cheese.
Bake 350 for 45 minutes.
3 chicken breasts, cooked & shredded
1 jar of spaghetti sauce
1 8-oz pkg. cream cheese, softened
2 c. mozzarella or Italian blend cheese
¼ c. water
Combine shredded chicken, cream cheese, ½ of the mozzarella or Italian blend cheese and water together to make a paste-like mixture.
Layer the lasagna in a 9x9x2 pan as:
3 noodles, then ½ the chicken mixture, then ½ the spaghetti sauce. Repeat with 3 noodles, the remaining chicken mixture and the rest of the spaghetti sauce. Top with mozzarella/Italian blend cheese.
Bake 350 for 45 minutes.
Chicken Fettuccine Alfredo
1 lb. dried fettuccini
6 Tbsp. unsalted butter
1 shallot, minced
1 c. heavy cream
1 c. Parmesan cheese
½ tsp. salt
¼ tsp. ground black pepper
4 chicken breasts, grilled, sliced and seasoned w/salt & garlic pepper
Cook the fettuccini in a pot of rapidly boiling salted water until al dente. Drain in colander, reserving ¼ c. of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and sauté until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper to taste. Sprinkle with remaining Parmesan and top with sliced chicken. Serve immediately.
6 Tbsp. unsalted butter
1 shallot, minced
1 c. heavy cream
1 c. Parmesan cheese
½ tsp. salt
¼ tsp. ground black pepper
4 chicken breasts, grilled, sliced and seasoned w/salt & garlic pepper
Cook the fettuccini in a pot of rapidly boiling salted water until al dente. Drain in colander, reserving ¼ c. of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and sauté until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper to taste. Sprinkle with remaining Parmesan and top with sliced chicken. Serve immediately.
Stacked Enchiladas
2 medium tomatoes, chopped
4-5 green onions, sliced
¼ tsp. salt
1 dozen tortillas
2 c. cooked, chopped chicken
2 c. jack cheese, grated
oil to fry tortillas
1 16-oz bottle Pace picante sauce
1 c. sour cream (optional: dilutes spicy sauce)
Fry tortillas in hot oil. About 5 seconds on each side. Drain between paper towels. Mix picante sauce & sour cream in flat pan. Dip tortilla in sauce & place in baking pan. Put layer of chicken, then cheese on top. Dip second tortilla in sauce & place on top chicken and cheese. Put some tomato & onion mix on top of tortilla. Continue in that order until you have 2 stacks with 6 tortillas each. Pour any remaining sauce over stacks.
4-5 green onions, sliced
¼ tsp. salt
1 dozen tortillas
2 c. cooked, chopped chicken
2 c. jack cheese, grated
oil to fry tortillas
1 16-oz bottle Pace picante sauce
1 c. sour cream (optional: dilutes spicy sauce)
Fry tortillas in hot oil. About 5 seconds on each side. Drain between paper towels. Mix picante sauce & sour cream in flat pan. Dip tortilla in sauce & place in baking pan. Put layer of chicken, then cheese on top. Dip second tortilla in sauce & place on top chicken and cheese. Put some tomato & onion mix on top of tortilla. Continue in that order until you have 2 stacks with 6 tortillas each. Pour any remaining sauce over stacks.
Chicken Cordon Bleu
4-6 boneless chicken breasts: Take skin off. Pound meat w/edge of saucer or meat mallet until thin.
Thin slice of ham---stripped in pieces
Make cubes of Swiss cheese about 1”x3/4”. (Small enough to fit inside chicken breast). Wrap ham around cheese. Put ham-wrapped cheese in center of chicken breast. Fold chicken around ham and cheese. Secure with toothpicks (so no ham or cheese shows.
Beat 1 egg. Set aside. Melt 3 Tbsp. margarine in baking dish. Add parmesan cheese to 1 c. cornflakes, which have been make into crumbs. Roll chicken pouches in egg, then corn flake crumbs and/or seasoned bread crumbs. Roll chicken in butter so all sides are buttered.
Bake for 35-40 minutes at 350-375 F.
Sauce for Cordon Bleu
Combine 1 can cream of mushroom and ½ c. water. Heat in double boiler until hot. Add ½ c. sour cream (or Imo). Blend well. Do not boil. Spoon over chicken.
Tips for Cordon Bleu
Use largest chicken breasts. Bone chicken with thumbs and pound with saucer or bowl. Cup ends of chicken around cheese and ham to close it. Make bread crumbs in blender. Season w/parmesan, paprika, onion, garlic, salt, pepper. Cut cheese into cubes
Can be rolled, put in refrigerator until ready to bake
Thin slice of ham---stripped in pieces
Make cubes of Swiss cheese about 1”x3/4”. (Small enough to fit inside chicken breast). Wrap ham around cheese. Put ham-wrapped cheese in center of chicken breast. Fold chicken around ham and cheese. Secure with toothpicks (so no ham or cheese shows.
Beat 1 egg. Set aside. Melt 3 Tbsp. margarine in baking dish. Add parmesan cheese to 1 c. cornflakes, which have been make into crumbs. Roll chicken pouches in egg, then corn flake crumbs and/or seasoned bread crumbs. Roll chicken in butter so all sides are buttered.
Bake for 35-40 minutes at 350-375 F.
Sauce for Cordon Bleu
Combine 1 can cream of mushroom and ½ c. water. Heat in double boiler until hot. Add ½ c. sour cream (or Imo). Blend well. Do not boil. Spoon over chicken.
Tips for Cordon Bleu
Use largest chicken breasts. Bone chicken with thumbs and pound with saucer or bowl. Cup ends of chicken around cheese and ham to close it. Make bread crumbs in blender. Season w/parmesan, paprika, onion, garlic, salt, pepper. Cut cheese into cubes
Can be rolled, put in refrigerator until ready to bake
Chicken Enchilada Casserole
6 chicken legs w/thighs or 4 chicken breasts, cooked and boned and cut into cubes
1 small can chopped olives
1 large can chopped green chilies
Salt & pepper to taste
1 pkg. Doritos Nacho-flavored taco chips, crushed
6 green onions, chopped
2 c. grated cheddar cheese
2 10-oz cans cream of mushroom soup diluted w/ 1 can milk
Set aside about ¼ of the crushed taco chips. Mix all remaining ingredients and put in 9x12 pan/dish. Top with chips.
Bake at 350 F. for 45 minutes.
1 small can chopped olives
1 large can chopped green chilies
Salt & pepper to taste
1 pkg. Doritos Nacho-flavored taco chips, crushed
6 green onions, chopped
2 c. grated cheddar cheese
2 10-oz cans cream of mushroom soup diluted w/ 1 can milk
Set aside about ¼ of the crushed taco chips. Mix all remaining ingredients and put in 9x12 pan/dish. Top with chips.
Bake at 350 F. for 45 minutes.
Taco Bake
1 ½ c. crushed Doritos, nacho flavor
1 (15-oz) can chili w/beans
1 (4-oz.) can chopped green chilies
1 (3.8-oz) sliced olives, drained
½ c. sour cream
½ c. shredded cheddar cheese
½ c. shredded Monterey Jack
4 green onions sliced
1 c. shredded lettuce
Spread 1 cup Doritos into an ungreased 8-in square pan. In a small bowl, combine the chili, green chilies, and ½ cup olives; spoon over chips. Spread sour cream over the top. Sprinkle with cheeses, onions and remaining chips and olives. Bake, uncovered at 375 for 10-15 minutes or until heated through and cheese is melted. Top with lettuce
1 (15-oz) can chili w/beans
1 (4-oz.) can chopped green chilies
1 (3.8-oz) sliced olives, drained
½ c. sour cream
½ c. shredded cheddar cheese
½ c. shredded Monterey Jack
4 green onions sliced
1 c. shredded lettuce
Spread 1 cup Doritos into an ungreased 8-in square pan. In a small bowl, combine the chili, green chilies, and ½ cup olives; spoon over chips. Spread sour cream over the top. Sprinkle with cheeses, onions and remaining chips and olives. Bake, uncovered at 375 for 10-15 minutes or until heated through and cheese is melted. Top with lettuce
Flavorful Pot Roast
2 boneless beef chuck roasts
(2 ½ lbs each)
1 env. Brown gravy mix
1 env. Italian salad dressing mix
1 env. Ranch salad dressing mix ½ c. water
Place the chuck roasts in a 5-qt slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender, if desired, thicken cooking juices for gravy.
(2 ½ lbs each)
1 env. Brown gravy mix
1 env. Italian salad dressing mix
1 env. Ranch salad dressing mix ½ c. water
Place the chuck roasts in a 5-qt slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender, if desired, thicken cooking juices for gravy.
Beef Enchiladas
1 lb. hamburger
1 small onion
1 (16-oz.) can enchilada sauce
2 (8-oz.) cans tomato sauce
1 c. grated cheese
1 pkg. flour or corn tortilla
sour cream
Brown hamburger and diced onion. Add enchilada sauce and tomato sauce. Simmer for 10 minutes. Spread 1 layer of sauce in the bottom of 9x13 pan. Add cheese to hamburger mixture and stir. Put hamburger mixture in tortillas and roll. Place in pan. Cover tortillas with remaining sauce. Sprinkle grated cheese on top. Bake in oven 375 for 15 minutes. Serve with sour cream.
1 small onion
1 (16-oz.) can enchilada sauce
2 (8-oz.) cans tomato sauce
1 c. grated cheese
1 pkg. flour or corn tortilla
sour cream
Brown hamburger and diced onion. Add enchilada sauce and tomato sauce. Simmer for 10 minutes. Spread 1 layer of sauce in the bottom of 9x13 pan. Add cheese to hamburger mixture and stir. Put hamburger mixture in tortillas and roll. Place in pan. Cover tortillas with remaining sauce. Sprinkle grated cheese on top. Bake in oven 375 for 15 minutes. Serve with sour cream.
Tater Tot Casserole
1 bag tater tots
1 lb. ground beef
1 pkg. Onion soup
1 can cream of mushroom soup
¼ c. water
¼ c. milk
Brown ground beef. Drain fat. Pour/arrange tater tots on bottom of 9x13 pan. Put ground beef on top. Mix onion soup, cream of mushroom soup, milk and water together and spread on top. Bake 350 F. for 20-25 minutes.
1 lb. ground beef
1 pkg. Onion soup
1 can cream of mushroom soup
¼ c. water
¼ c. milk
Brown ground beef. Drain fat. Pour/arrange tater tots on bottom of 9x13 pan. Put ground beef on top. Mix onion soup, cream of mushroom soup, milk and water together and spread on top. Bake 350 F. for 20-25 minutes.
Salisbury Steak w/Gravy
½ c. fat-free milk
14 saltines, crushed
2 Tbsp dried minced onion
2 tsp dried parsley flakes
1 lb. ground beef
1 jar (12-oz) or pkg beef gravy
2 Tbsp ketchup
2 tsp Worcestershire sauce
½ tsp. pepper
In a large bowl, combine milk, saltines, onion and parsley. Crumble beef over mixture and mix well. Shape into four patties. Place in an 8-in. square baking dish coated with nonstick cooking spray.
In a small bowl, combine gravy, ketchup, Worcestershire and pepper; pour over patties. Bake, uncovered at 350 for 50-55 minutes or until meat is no longer pink. Yield: 4 servings
NOTE: We usually make double the gravy mixture.
14 saltines, crushed
2 Tbsp dried minced onion
2 tsp dried parsley flakes
1 lb. ground beef
1 jar (12-oz) or pkg beef gravy
2 Tbsp ketchup
2 tsp Worcestershire sauce
½ tsp. pepper
In a large bowl, combine milk, saltines, onion and parsley. Crumble beef over mixture and mix well. Shape into four patties. Place in an 8-in. square baking dish coated with nonstick cooking spray.
In a small bowl, combine gravy, ketchup, Worcestershire and pepper; pour over patties. Bake, uncovered at 350 for 50-55 minutes or until meat is no longer pink. Yield: 4 servings
NOTE: We usually make double the gravy mixture.
Rav’n Ravioli
NOTE: If ravioli is frozen, you will need to cook it beforehand.
1 med. Green bell pepper
½ c. onion, chopped
1 tsp. olive oil
1 garlic clove, pressed
1 jar spaghetti sauce
2 pkgs. (9-oz each) ravioli, any flavor
1 ¼ c. water
1 c. mozzarella cheese, shredded
¼ c. Parmesan cheese
Preheat oven to 400. Chop bell pepper and onion. Heat olive oil in large pot; add bell pepper, onion and garlic. Cook 2-3 minutes or until tender. Stir in spaghetti sauce, ravioli and water. Bring to boil.
Spoon half mixture into Oval Baker. Top with mozzarella cheese, and remaining ravioli mixture.
Sprinkle Parmesan cheese over ravioli mixture. Bake 15 minutes or until ravioli is heated through.
1 med. Green bell pepper
½ c. onion, chopped
1 tsp. olive oil
1 garlic clove, pressed
1 jar spaghetti sauce
2 pkgs. (9-oz each) ravioli, any flavor
1 ¼ c. water
1 c. mozzarella cheese, shredded
¼ c. Parmesan cheese
Preheat oven to 400. Chop bell pepper and onion. Heat olive oil in large pot; add bell pepper, onion and garlic. Cook 2-3 minutes or until tender. Stir in spaghetti sauce, ravioli and water. Bring to boil.
Spoon half mixture into Oval Baker. Top with mozzarella cheese, and remaining ravioli mixture.
Sprinkle Parmesan cheese over ravioli mixture. Bake 15 minutes or until ravioli is heated through.
Hamburger Stroganoff
1 lb. ground beef
½ c. onion (minced)
1 clove garlic
Brown meat & onion. Add garlic.
2 Tbsp. flour
1 tsp. salt
¼ tsp. pepper
1 8-oz can mushrooms
Stir in and cook 5 minutes.
1 can cream of mushroom or chicken soup (undiluted).
Stir. Simmer 5-10 minutes
Add 1 c. sour cream (or Imo). Stir and serve over rice or noodles.
½ c. onion (minced)
1 clove garlic
Brown meat & onion. Add garlic.
2 Tbsp. flour
1 tsp. salt
¼ tsp. pepper
1 8-oz can mushrooms
Stir in and cook 5 minutes.
1 can cream of mushroom or chicken soup (undiluted).
Stir. Simmer 5-10 minutes
Add 1 c. sour cream (or Imo). Stir and serve over rice or noodles.
Beef Au Jus
3 lb. eye or rump roast
1 pkg. au jus gravy mix
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. salt
¼ - ½ tsp. pepper
Place roast in slow cooker
Prepare gravy according to package directions. Pour over roast.
Sprinkle with garlic and onion powder, slat and pepper.
Cover. Cook on LOW 6 hours. After 6 hours, remove meat and trim fat. Shred meat and return to slow cooker, cooking until desired tenderness. Add more water if roast isn’t covered with liquid when returning it to cooker.
1 pkg. au jus gravy mix
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. salt
¼ - ½ tsp. pepper
Place roast in slow cooker
Prepare gravy according to package directions. Pour over roast.
Sprinkle with garlic and onion powder, slat and pepper.
Cover. Cook on LOW 6 hours. After 6 hours, remove meat and trim fat. Shred meat and return to slow cooker, cooking until desired tenderness. Add more water if roast isn’t covered with liquid when returning it to cooker.
Tamale Pie
1 lb. ground beef
1 c. chopped onion
2 8-oz cans tomato sauce
1 12-oz can whole kernel corn, (or frozen)
1 clove garlic (garlic powder or garlic salt
to taste)
1 Tbsp sugar
1 tsp. salt
2-3 tsp. chili powder
dash pepper
1 ½ c. cheddar cheese, grated
1 box Jiffy brand corn muffin mix
Cook meat and onion until lightly browned and onion is tender. Stir in tomato sauce, corn, garlic, sugar, salt, chili powder and pepper. Simmer 20-25 min or until thick. Add cheese and stir until melted. Turn into 9x9x2 baking dish. Top with prepared corn muffin mix. Bake at 375 for approx 40 minutes. Serves 6.
Note: I put in a little extra sugar for a sweeter pie.
1 c. chopped onion
2 8-oz cans tomato sauce
1 12-oz can whole kernel corn, (or frozen)
1 clove garlic (garlic powder or garlic salt
to taste)
1 Tbsp sugar
1 tsp. salt
2-3 tsp. chili powder
dash pepper
1 ½ c. cheddar cheese, grated
1 box Jiffy brand corn muffin mix
Cook meat and onion until lightly browned and onion is tender. Stir in tomato sauce, corn, garlic, sugar, salt, chili powder and pepper. Simmer 20-25 min or until thick. Add cheese and stir until melted. Turn into 9x9x2 baking dish. Top with prepared corn muffin mix. Bake at 375 for approx 40 minutes. Serves 6.
Note: I put in a little extra sugar for a sweeter pie.
Friday, September 19, 2008
Lemon Pound Cake
3 sticks margarine
3 c. sugar
5 large eggs
3 c. flour
1 Tbsp. lemon extract
¾ c. 7-Up or Sprite
Beat margarine with mixer until smooth. Add sugar small amounts at a time, and blend for about 20 minutes. Add eggs, one at a time, beating until mixed. Add flour, small amounts at a time, and continue beating until smooth. Stir in lemon extract. Fold in 7-Up or Sprite. Pour into well greased and floured Bundt pan and bake at 325 for approximately 1 hour. If desired, top with lemon glaze.
Glaze:
Just put powdered sugar in a mixing bowl and thin it down with lemon juice until it is the right consistency to "drizzle" over the cake.
3 c. sugar
5 large eggs
3 c. flour
1 Tbsp. lemon extract
¾ c. 7-Up or Sprite
Beat margarine with mixer until smooth. Add sugar small amounts at a time, and blend for about 20 minutes. Add eggs, one at a time, beating until mixed. Add flour, small amounts at a time, and continue beating until smooth. Stir in lemon extract. Fold in 7-Up or Sprite. Pour into well greased and floured Bundt pan and bake at 325 for approximately 1 hour. If desired, top with lemon glaze.
Glaze:
Just put powdered sugar in a mixing bowl and thin it down with lemon juice until it is the right consistency to "drizzle" over the cake.
Brownie Delight
1 pkg. brownie mix (for 9x13 pan)
2 pkgs. cream cheese (1 8-oz, 1 3-oz)
2 c. powdered sugar
1 carton cool whip thawed, divided
2 c. cold milk
1 pkg. instant choc. pudding
½ c. chopped pecans
Bake brownies according to page direction using a greased 9x13 banking pan. Cool completely. In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in half of cool whip. Spread over brownies. In another bowl, combine the milk and pudding mix, beat until smooth. Refrigerate for 5 minutes. Spread over cream cheese layer. Spread until smooth/refrigerate for 5 minutes. Spread with remaining cool whip, sprinkle with pecans. Refrigerate until serving.
Yield: 12-15 generous servings
2 pkgs. cream cheese (1 8-oz, 1 3-oz)
2 c. powdered sugar
1 carton cool whip thawed, divided
2 c. cold milk
1 pkg. instant choc. pudding
½ c. chopped pecans
Bake brownies according to page direction using a greased 9x13 banking pan. Cool completely. In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in half of cool whip. Spread over brownies. In another bowl, combine the milk and pudding mix, beat until smooth. Refrigerate for 5 minutes. Spread over cream cheese layer. Spread until smooth/refrigerate for 5 minutes. Spread with remaining cool whip, sprinkle with pecans. Refrigerate until serving.
Yield: 12-15 generous servings
Bavarian Cream Dessert
1 c. flour
1 square butter (½ c.)
1 c. nuts, chopped
8 oz cream cheese
1 c. powdered sugar
1 c. whipping cream (whipped) or Cool Whip
1 pkg. Chocolate pudding mix (lg.)
1 pkg. Vanilla pudding (lg.)
3 c. milk
additional whipped cream
grated chocolate bar
1. Mix together flour, butter and nuts. Spread in bottom of 9x13 baking dish. Bake at 350 degrees for 20 minutes. Set aside until cool.
2. Mix together softened cream cheese and powdered sugar. Fold in cup whipped cream. Set aside until crust is cool.
3. Mix chocolate pudding mix & vanilla pudding mix with 3 cups of milk. Cook or mix until thick.
4. * Bottom layer baked crust.
• 2nd layer cream cheese mixture
• 3rd layer cooled chocolate-vanilla pudding
• 4th (optional) additional whipped cream and grated chocolate
5. Refrigerate at least 6 hours
1 square butter (½ c.)
1 c. nuts, chopped
8 oz cream cheese
1 c. powdered sugar
1 c. whipping cream (whipped) or Cool Whip
1 pkg. Chocolate pudding mix (lg.)
1 pkg. Vanilla pudding (lg.)
3 c. milk
additional whipped cream
grated chocolate bar
1. Mix together flour, butter and nuts. Spread in bottom of 9x13 baking dish. Bake at 350 degrees for 20 minutes. Set aside until cool.
2. Mix together softened cream cheese and powdered sugar. Fold in cup whipped cream. Set aside until crust is cool.
3. Mix chocolate pudding mix & vanilla pudding mix with 3 cups of milk. Cook or mix until thick.
4. * Bottom layer baked crust.
• 2nd layer cream cheese mixture
• 3rd layer cooled chocolate-vanilla pudding
• 4th (optional) additional whipped cream and grated chocolate
5. Refrigerate at least 6 hours
Sugarless Apple Pie
1 6-oz can frozen apple juice
1 Tbsp. cornstarch
Concentrate (undiluted)
¼ c. water
1 Tbsp. cinnamon
1 ½ Tbsp. margarine
3 C. fresh apple slices (tart, crisp
apples are best)
1. Roll out pastry to fit 9” pie plate. Leave 1” overlap
2. Heat juice concentrate and cinnamon in sauce pan. Add apples and cook until tender
3. Remove slices. Mix cornstarch and water until smooth. Add to juice in sauce pan and cook until thick, stirring constantly.
4. Combine apples and sauce. Cool slightly. Fill shell, dot with margarine.
5. Top with top crust, forming high edge.
Bake at 375 F. for 45 minutes or until golden.
1 Tbsp. cornstarch
Concentrate (undiluted)
¼ c. water
1 Tbsp. cinnamon
1 ½ Tbsp. margarine
3 C. fresh apple slices (tart, crisp
apples are best)
1. Roll out pastry to fit 9” pie plate. Leave 1” overlap
2. Heat juice concentrate and cinnamon in sauce pan. Add apples and cook until tender
3. Remove slices. Mix cornstarch and water until smooth. Add to juice in sauce pan and cook until thick, stirring constantly.
4. Combine apples and sauce. Cool slightly. Fill shell, dot with margarine.
5. Top with top crust, forming high edge.
Bake at 375 F. for 45 minutes or until golden.
Brownies
1 c. butter
1/3 c. cocoa (melt w/butter)
2 c. sugar
4 eggs
2 tsp. vanilla
1 ½ c. flour
1 c. walnuts (optional)
In medium sauce pan melt butter and chocolate. Remove from heat. Blend in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour and nuts.
Bake in 9x12 pan for 30 minutes at 350 F.
1/3 c. cocoa (melt w/butter)
2 c. sugar
4 eggs
2 tsp. vanilla
1 ½ c. flour
1 c. walnuts (optional)
In medium sauce pan melt butter and chocolate. Remove from heat. Blend in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour and nuts.
Bake in 9x12 pan for 30 minutes at 350 F.
Snickerdoodles
1 ½ c. shortening
½ c. butter
2 eggs
1 ½ c. sugar
¾ c. flour
½ tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
2 tsp. cream of tartar
1 tsp. vanilla
Cream shortening, butter, sugar, eggs. Sift in other ingredients. 400 degrees on ungreased cookie sheet for 8 ½ minutes.
½ c. butter
2 eggs
1 ½ c. sugar
¾ c. flour
½ tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
2 tsp. cream of tartar
1 tsp. vanilla
Cream shortening, butter, sugar, eggs. Sift in other ingredients. 400 degrees on ungreased cookie sheet for 8 ½ minutes.
Mrs. Field’s Cookies
Mix together:
2 c. butter
2 c. sugar
2 c. brown sugar
Then add:
4 eggs
2 tsp. vanilla
Add to mixture:
4 c. flour
5 c. oatmeal, blended
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
Mix in:
1 bag chocolate chips
Bake in 400 F. oven 6-8 minutes, or
350 F oven 6-10 minutes
2 c. butter
2 c. sugar
2 c. brown sugar
Then add:
4 eggs
2 tsp. vanilla
Add to mixture:
4 c. flour
5 c. oatmeal, blended
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
Mix in:
1 bag chocolate chips
Bake in 400 F. oven 6-8 minutes, or
350 F oven 6-10 minutes
Oatmeal Cookies
¾ c. shortening
1 c. firmly packed brown sugar
½ c. granulated sugar
1 egg
¼ c. water
1 tsp. vanilla
1 c. all-purpose flour
1 tsp. salt
½ tsp. baking soda
3 c. oats
Beat shortening, sugars, egg, water, and vanilla together until creamy. Sift together flour, salt and soda; add to creamed mixture. Blend well. Stir in oats. Drop by teaspoonful on greased cookie sheet. Bake in pre-heated oven 350 F. for 12-15 minutes.
1 c. firmly packed brown sugar
½ c. granulated sugar
1 egg
¼ c. water
1 tsp. vanilla
1 c. all-purpose flour
1 tsp. salt
½ tsp. baking soda
3 c. oats
Beat shortening, sugars, egg, water, and vanilla together until creamy. Sift together flour, salt and soda; add to creamed mixture. Blend well. Stir in oats. Drop by teaspoonful on greased cookie sheet. Bake in pre-heated oven 350 F. for 12-15 minutes.
Chocolate Frosting
½ c. cocoa
4-5 Tbsp. milk
2 2/3 c. powdered sugar
1 tsp. vanilla
6 Tbsp. margarine or butter
Cream everything together in mixer until smooth. Spread.
4-5 Tbsp. milk
2 2/3 c. powdered sugar
1 tsp. vanilla
6 Tbsp. margarine or butter
Cream everything together in mixer until smooth. Spread.
Cinnamon Crumble Coffee Cake
Cake:
1 ½ c flour
¾ tsp. salt
¾ c. sugar
¼ c. shortening or butter/marg (soft)
2 ½ tsp. baking powder
¾ c. milk
1 egg
Beat all ingredients together vigorously for about 1½ minutes. Lightly grease 8x8 pan with cooking spray. Poor into greased pan.
Topping:
1/3 c. brown sugar (firmly packed)
¼ c. flour
½ tsp. cinnamon
3 Tbsp. Firm butter
Mix together with fingers until all dry ingredients are mixed into the butter. Sprinkle over the cake batter in little lumps. Bake in pre-heated oven at 375 F. for 25-30 minutes.
1 ½ c flour
¾ tsp. salt
¾ c. sugar
¼ c. shortening or butter/marg (soft)
2 ½ tsp. baking powder
¾ c. milk
1 egg
Beat all ingredients together vigorously for about 1½ minutes. Lightly grease 8x8 pan with cooking spray. Poor into greased pan.
Topping:
1/3 c. brown sugar (firmly packed)
¼ c. flour
½ tsp. cinnamon
3 Tbsp. Firm butter
Mix together with fingers until all dry ingredients are mixed into the butter. Sprinkle over the cake batter in little lumps. Bake in pre-heated oven at 375 F. for 25-30 minutes.
Wheat Bread
4 c. wheat flour (2 c. white wheat & 2 c. red wheat (can use store bought wheat if necessary)
1 c. white flour
¼ c. vegetable oil
1 rounded Tbsp dry yeast
½ c. honey or sugar
¼ c. vital wheat gluten
1 Tbsp. salt
2 2/3 c. warm water (1/2 c. buttermilk or yogurt can replace ½ c. water)
1) Place water, yeast, gluten and 3 c. wheat flour in bowl of mixer. Attach dough hood and beat on medium speed for 1 minute. Turn off mixer, cover bowl, and let dough sponge for 10 minutes.
2) Add oil, honey, or sugar and salt. Turn on mixer and quickly add remaining wheat and white flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl. The amount of flour may vary.
3) Kneed 7-10 minutes in mixer. During this time preheat oven to 150F.
4) When the dough is kneaded, lightly oil hand and counter. Divide dough into 2 equal portions. Shape into loaves and place in greased bread pans.
5) Turn off the oven. Place bread in oven. Watching closely let rise until almost double in bulk. (about 30 min)
6) Leave bread in oven and turn heat to 350F. Bake 35 minutes. Remove bread from pans immediately; let cool. Butter tops if desired. Can be frozen in plastic bags until ready to use.
1 c. white flour
¼ c. vegetable oil
1 rounded Tbsp dry yeast
½ c. honey or sugar
¼ c. vital wheat gluten
1 Tbsp. salt
2 2/3 c. warm water (1/2 c. buttermilk or yogurt can replace ½ c. water)
1) Place water, yeast, gluten and 3 c. wheat flour in bowl of mixer. Attach dough hood and beat on medium speed for 1 minute. Turn off mixer, cover bowl, and let dough sponge for 10 minutes.
2) Add oil, honey, or sugar and salt. Turn on mixer and quickly add remaining wheat and white flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl. The amount of flour may vary.
3) Kneed 7-10 minutes in mixer. During this time preheat oven to 150F.
4) When the dough is kneaded, lightly oil hand and counter. Divide dough into 2 equal portions. Shape into loaves and place in greased bread pans.
5) Turn off the oven. Place bread in oven. Watching closely let rise until almost double in bulk. (about 30 min)
6) Leave bread in oven and turn heat to 350F. Bake 35 minutes. Remove bread from pans immediately; let cool. Butter tops if desired. Can be frozen in plastic bags until ready to use.
Cream Puff Shells
½ c. butter (margarine or Crisco may be used) 1 c. water
¼ tsp. salt 1 c. sifted flour
4 fresh eggs (room temperature)
In a 3-qt. saucepan, over high heat, heat water, butter and salt until mixture comes to a rolling boil. Reduce heat to low, and add flour all at once and stir vigorously with a wooden spoon for about one minute or until the mixture forms a ball and leaves the sides of the pan.
Remove from heat and let cool for a few minutes. Beat eggs into mixture until thoroughly blended. (You can add eggs one at a time beating after each addition or add al at once and beat with a mixer until batter is smooth.)
Drop paste by ¼ cupfuls onto a greased cookie sheet about two inches apart. (For tiny cream puff shells use 1 tsp. past for each shell).
Bake in a 400 oven until puffed and golden—about 35-40 min. for large puffs and about 25-30 minutes for small puffs. As you remove the shells, be VERY careful when moving them so they don't deflate. Cool shells away from a draft. Cut off tops and remove any soft dough from the middle. Fill as desired.
¼ tsp. salt 1 c. sifted flour
4 fresh eggs (room temperature)
In a 3-qt. saucepan, over high heat, heat water, butter and salt until mixture comes to a rolling boil. Reduce heat to low, and add flour all at once and stir vigorously with a wooden spoon for about one minute or until the mixture forms a ball and leaves the sides of the pan.
Remove from heat and let cool for a few minutes. Beat eggs into mixture until thoroughly blended. (You can add eggs one at a time beating after each addition or add al at once and beat with a mixer until batter is smooth.)
Drop paste by ¼ cupfuls onto a greased cookie sheet about two inches apart. (For tiny cream puff shells use 1 tsp. past for each shell).
Bake in a 400 oven until puffed and golden—about 35-40 min. for large puffs and about 25-30 minutes for small puffs. As you remove the shells, be VERY careful when moving them so they don't deflate. Cool shells away from a draft. Cut off tops and remove any soft dough from the middle. Fill as desired.
Triple Chocolate Brownie Sundae
Chocolate lover take note! Prepare this wonderful chocolately dessert for Valentines Day and win your sweethearts heart. Brownie is cooked in a waffle iron for a fun and attractive change. Recipe makes approximately 3 dozen brownies. The total number of servings will depend on number of brownies (or the size of the brownie) used to make each sundae.
2 cups flour
1 teaspoon baking powder
1 cup cocoa powder
1/4 teaspoon salt
3/4 cup nuts, chopped
1 cup butter, softened but not melted
2 cups sugar
1 tablespoon vanilla
6 eggs
chocolate ice cream
chocolate syrup
whipped cream
maraschino cherry
Combine flour, baking powder, cocoa, salt, and nuts. Stir. Set aside.
Beat together butter and sugar. Add eggs, vanilla and beat well. Stir in flour mixture. Batter will be think and appear to be a cross between cake batter and cookie dough.
Grease and heat waffle iron. Drop a rounded tablespoon batter into hot waffle iron. One tablespoon will fit in each 4x4 inch square. Adjust batter placement according to waffle iron design. Cook 1-2 minutes. Carefully remove brownie to cooling rack.
To serve, drizzle serving plate with chocolate syrup. Place one or two brownies in the middle of drizzled plate. Top brownie with a scoop of ice cream and drizzle with more chocolate syrup. Add a dollop of whipped cream and garnish with a cherry.
2 cups flour
1 teaspoon baking powder
1 cup cocoa powder
1/4 teaspoon salt
3/4 cup nuts, chopped
1 cup butter, softened but not melted
2 cups sugar
1 tablespoon vanilla
6 eggs
chocolate ice cream
chocolate syrup
whipped cream
maraschino cherry
Combine flour, baking powder, cocoa, salt, and nuts. Stir. Set aside.
Beat together butter and sugar. Add eggs, vanilla and beat well. Stir in flour mixture. Batter will be think and appear to be a cross between cake batter and cookie dough.
Grease and heat waffle iron. Drop a rounded tablespoon batter into hot waffle iron. One tablespoon will fit in each 4x4 inch square. Adjust batter placement according to waffle iron design. Cook 1-2 minutes. Carefully remove brownie to cooling rack.
To serve, drizzle serving plate with chocolate syrup. Place one or two brownies in the middle of drizzled plate. Top brownie with a scoop of ice cream and drizzle with more chocolate syrup. Add a dollop of whipped cream and garnish with a cherry.
Breakfast Burrito on the Grill
6 - Eggs
4 - Flower Tortillas
1 - Cup shredded Monterey Jack Cheese
3 - Cloves Crushed Garlic
1 - 4oz. Can of green Chilies
1/2 - Yellow onion (Chopped Fine)
1/2Lb. - Sliced Bacon
Heat a non-stick Griddle plate on your BBQ (Medium Heat). Cook bacon on the griddle plate until golden brown. Place on paper towel to drain grease.
Sauté onions, garlic, and green chilies, on griddle plate until the onions have softened, about 1 minute. Add the eggs. Stir until the eggs are scrambled and thoroughly cooked.
Warm the tortillas on the grill until the edges are crisp. Divide the egg mixture equally amount the 4 tortillas. Add 2 strips of bacon to each burrito. Top with cheese and your favorite hot sauce. Fold each tortilla up like a burrito and enjoy.
4 - Flower Tortillas
1 - Cup shredded Monterey Jack Cheese
3 - Cloves Crushed Garlic
1 - 4oz. Can of green Chilies
1/2 - Yellow onion (Chopped Fine)
1/2Lb. - Sliced Bacon
Heat a non-stick Griddle plate on your BBQ (Medium Heat). Cook bacon on the griddle plate until golden brown. Place on paper towel to drain grease.
Sauté onions, garlic, and green chilies, on griddle plate until the onions have softened, about 1 minute. Add the eggs. Stir until the eggs are scrambled and thoroughly cooked.
Warm the tortillas on the grill until the edges are crisp. Divide the egg mixture equally amount the 4 tortillas. Add 2 strips of bacon to each burrito. Top with cheese and your favorite hot sauce. Fold each tortilla up like a burrito and enjoy.
Southwestern Chicken Salad
2 flour tortillas (6-inches), cut into ½-inch strips
Butter-flavored nonstick cooking spray
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 tsp. olive oil
6 cups ready-to-serve salad greens
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
2 c. chopped tomatoes, divided
1 medium green pepper, diced
½ c. cubed peeled jicama or sliced water chestnuts
1/3 c. chopped green onions
½ c. shredded reduced-fat cheddar cheese
½ c. fat-free ranch salad dressing
4 tsp. barbecue sauce
Place tortilla strips on baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350F for 4-5 minutes or until crisp. Meanwhile, in a large non-stick skillet, cook chicken oil over medium heat until no longer pink; set aside.
Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings
Nutritional Analysis: 1 serving equals 331 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 865 mg sodium, 40 g carbohydrate, 7 g fiber, 25 g protein.
Butter-flavored nonstick cooking spray
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 tsp. olive oil
6 cups ready-to-serve salad greens
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
2 c. chopped tomatoes, divided
1 medium green pepper, diced
½ c. cubed peeled jicama or sliced water chestnuts
1/3 c. chopped green onions
½ c. shredded reduced-fat cheddar cheese
½ c. fat-free ranch salad dressing
4 tsp. barbecue sauce
Place tortilla strips on baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350F for 4-5 minutes or until crisp. Meanwhile, in a large non-stick skillet, cook chicken oil over medium heat until no longer pink; set aside.
Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings
Nutritional Analysis: 1 serving equals 331 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 865 mg sodium, 40 g carbohydrate, 7 g fiber, 25 g protein.
Ice Cream Crunch Cake
Serves 12-16
Ingredients:
1 (12 oz.) package Chocolate Chips
2/3 cup smooth Peanut Butter
6 cups Crispy Rice Cereal
1 gallon Vanilla Ice Cream
Freshly Whipped Creme for garnish (optional)
Fresh Strawberries for garnish (optional)
In a large saucepan over medium heat, melt the
chocolate chips and peanut butter until creamy
and smooth.
In a large mixing bowl, pour the melted mixture
over the cereal and combine. Spread the
chocolate cereal on a cookie sheet and cool.
When firm, break up the cereal mixture into
small pieces.
Soften the ice cream and fold in all but 1 cup of
the cereal mixture. Spread the soft ice cream into
a 10-inch springform pan.
Use remaining cereal mixture to make decorative
topping, then freeze until hard. Garnish with
whipped cream and strawberries, if desired.
Release the side of the springform pan, slice,
and serve.
Ingredients:
1 (12 oz.) package Chocolate Chips
2/3 cup smooth Peanut Butter
6 cups Crispy Rice Cereal
1 gallon Vanilla Ice Cream
Freshly Whipped Creme for garnish (optional)
Fresh Strawberries for garnish (optional)
In a large saucepan over medium heat, melt the
chocolate chips and peanut butter until creamy
and smooth.
In a large mixing bowl, pour the melted mixture
over the cereal and combine. Spread the
chocolate cereal on a cookie sheet and cool.
When firm, break up the cereal mixture into
small pieces.
Soften the ice cream and fold in all but 1 cup of
the cereal mixture. Spread the soft ice cream into
a 10-inch springform pan.
Use remaining cereal mixture to make decorative
topping, then freeze until hard. Garnish with
whipped cream and strawberries, if desired.
Release the side of the springform pan, slice,
and serve.
Chicken Enchiladas
• 1 pkg. chicken breasts (1 - 1 1/2 lbs)
• 1 jar chicken gravy
• 1 4 oz can green chiles, chopped
• 1 onion, chopped
Cook all ingredients in slow cooker on low 4 to 5 hours or adjust. Take meat out of sauce and shred. Fill corn tortillas with meat, sauce, cream cheese (optional) and roll. Place in baking dish. Pour excess sauce over and sprinkle with cheese. Bake at 350 degrees for approximately 15 to 20 minutes.
• 1 jar chicken gravy
• 1 4 oz can green chiles, chopped
• 1 onion, chopped
Cook all ingredients in slow cooker on low 4 to 5 hours or adjust. Take meat out of sauce and shred. Fill corn tortillas with meat, sauce, cream cheese (optional) and roll. Place in baking dish. Pour excess sauce over and sprinkle with cheese. Bake at 350 degrees for approximately 15 to 20 minutes.
Pineapple Chicken
ingredients for 6 servings :
• 3 Chicken breasts (should be split, skinned and boned.)
• Pepper
• Paprika
• 20 ounces Pineapple (should be drained, unsweetened tidbits)
• 2 tablespoons Mustard Dijon style
preparation:
Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix pineapple and mustard together; pour over chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
• 3 Chicken breasts (should be split, skinned and boned.)
• Pepper
• Paprika
• 20 ounces Pineapple (should be drained, unsweetened tidbits)
• 2 tablespoons Mustard Dijon style
preparation:
Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix pineapple and mustard together; pour over chicken. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
Chicken N Dumplings or Oven Pot Pie
A warm and comforting casserole, which may be cooked on top of the stove (creating dumplings) or baked in the oven (pot pie). Either way, the nostalgic comfort is delicious and it is easy to prepare. The recipe takes approximately 30-40 minutes and serves 4-5.
1 pound boneless skinless chicken breast
2 tablespoons butter
1 package chicken gravy mix
1 cup milk
1/2 cup sour cream
3-4 cups mixed vegetables (about 1 pound bag frozen mixed vegetables)
1 can (4 oz.) sliced mushrooms, un-drained *
salt and pepper to taste
1 can (10-12 oz.) refrigerator biscuits
1/2 cup grated cheese
Cut chicken into bitesize pieces (placing chicken in freezer for 20-30 minutes firms it up and makes it easier to cut). Place meat in a deep 10 inch dutch oven or heavy pan (oven proof). Brown chicken in butter, on medium to medium high heat, until it is no longer pink inside (approximately 6-10 minutes).
Pot Pie Version:
Pre-heat oven to 400 degrees.
Combine milk and gravy mix. Add mix to chicken, stirring constantly, bring to a boil. Stir in sour cream, mushrooms, and vegetables. Salt and pepper to taste. Bring to a boil, cover and simmer 5 minutes, stirring occasionally. Open refrigerator biscuits and arrange on top of chicken mixture. Do not cover. Place in hot oven and bake for 10-15 minutes or until biscuits are golden brown and chicken stew is bubbly. Sprinkle with cheese.
Chicken Dumpling Version:
Combine milk and gravy mix. Add gravy to chicken, stirring constantly, bring to a boil. Stir in sour cream, mushrooms, and vegetables. Salt and pepper to taste. Heat through. Arrange biscuits on top of chicken stew. Cover with a tight lid, reduce heat to low and cook on stove-top for 10-15 minutes. Sprinkle with cheese (and a little paprika, if desired, for color garnish).
* NOTE: Draining liquid from the mushrooms will make a thicker gravy, but will scorch easy. If a thicker gravy is desired use heavy pan and watch carefully to prevent scorching.
1 pound boneless skinless chicken breast
2 tablespoons butter
1 package chicken gravy mix
1 cup milk
1/2 cup sour cream
3-4 cups mixed vegetables (about 1 pound bag frozen mixed vegetables)
1 can (4 oz.) sliced mushrooms, un-drained *
salt and pepper to taste
1 can (10-12 oz.) refrigerator biscuits
1/2 cup grated cheese
Cut chicken into bitesize pieces (placing chicken in freezer for 20-30 minutes firms it up and makes it easier to cut). Place meat in a deep 10 inch dutch oven or heavy pan (oven proof). Brown chicken in butter, on medium to medium high heat, until it is no longer pink inside (approximately 6-10 minutes).
Pot Pie Version:
Pre-heat oven to 400 degrees.
Combine milk and gravy mix. Add mix to chicken, stirring constantly, bring to a boil. Stir in sour cream, mushrooms, and vegetables. Salt and pepper to taste. Bring to a boil, cover and simmer 5 minutes, stirring occasionally. Open refrigerator biscuits and arrange on top of chicken mixture. Do not cover. Place in hot oven and bake for 10-15 minutes or until biscuits are golden brown and chicken stew is bubbly. Sprinkle with cheese.
Chicken Dumpling Version:
Combine milk and gravy mix. Add gravy to chicken, stirring constantly, bring to a boil. Stir in sour cream, mushrooms, and vegetables. Salt and pepper to taste. Heat through. Arrange biscuits on top of chicken stew. Cover with a tight lid, reduce heat to low and cook on stove-top for 10-15 minutes. Sprinkle with cheese (and a little paprika, if desired, for color garnish).
* NOTE: Draining liquid from the mushrooms will make a thicker gravy, but will scorch easy. If a thicker gravy is desired use heavy pan and watch carefully to prevent scorching.
Low Fat Chocolate Fudge Carmel Mud Pie
Ingredients:
1 recipe Light Chocolate Cookie Crust
2-quarts nonfat chocolate frozen yogurt
1- cup fat free hot fudge topping
1- cup room temperature fat free caramel topping
Method:
1. Prepare crust according to directions using an 8 to 9 inch spring-form pan. After crust has cooled, transfer to freezer and allow to chill at least an hour before filling.
2. To prepare pie, spoon softened chocolate frozen yogurt into crust, leveling off with a spatula. Cover pie with plastic wrap and freeze until well set, 2 to 6 hours.
3. Warm hot fudge in the microwave stirring every 20 seconds just until smooth and easy to pour. Try not to let the fudge get too hot so that the yogurt underneath doesn’t over melt. Pour fat free fudge evenly over top of pie using a spatula if necessary to spread fudge evenly out over top of pie. Pour caramel topping in a circular motion starting from the center of pie. Using a fork or frosting knife carefully swirl topping to create a marbled look. Some of the frozen yogurt will melt and swirl into the caramel and fudge topping so avoid over swirling.
4. Cover, return pie to freezer and chill until caramel fudge topping has set and any melted yogurt has re-frozen. To serve, allow pie to sit at room temperature 3 to 5 minutes. Slide a wet knife around inside of spring-form to separate sides from pie before unlocking and removing pan. Using a wet knife slice into pieces and serve. After serving, cover and return unused portion to freezer.
Yield: 12 servings each at approximately 330 Calories 2.2 grams total fat; 0.9 gram saturated fat; 3 milligrams cholesterol; 73 carbohydrate; 0 fiber; 5.7 grams protein and 271 milligrams sodium
High fat version contains 370 calories and 15 grams total fat
1 recipe Light Chocolate Cookie Crust
2-quarts nonfat chocolate frozen yogurt
1- cup fat free hot fudge topping
1- cup room temperature fat free caramel topping
Method:
1. Prepare crust according to directions using an 8 to 9 inch spring-form pan. After crust has cooled, transfer to freezer and allow to chill at least an hour before filling.
2. To prepare pie, spoon softened chocolate frozen yogurt into crust, leveling off with a spatula. Cover pie with plastic wrap and freeze until well set, 2 to 6 hours.
3. Warm hot fudge in the microwave stirring every 20 seconds just until smooth and easy to pour. Try not to let the fudge get too hot so that the yogurt underneath doesn’t over melt. Pour fat free fudge evenly over top of pie using a spatula if necessary to spread fudge evenly out over top of pie. Pour caramel topping in a circular motion starting from the center of pie. Using a fork or frosting knife carefully swirl topping to create a marbled look. Some of the frozen yogurt will melt and swirl into the caramel and fudge topping so avoid over swirling.
4. Cover, return pie to freezer and chill until caramel fudge topping has set and any melted yogurt has re-frozen. To serve, allow pie to sit at room temperature 3 to 5 minutes. Slide a wet knife around inside of spring-form to separate sides from pie before unlocking and removing pan. Using a wet knife slice into pieces and serve. After serving, cover and return unused portion to freezer.
Yield: 12 servings each at approximately 330 Calories 2.2 grams total fat; 0.9 gram saturated fat; 3 milligrams cholesterol; 73 carbohydrate; 0 fiber; 5.7 grams protein and 271 milligrams sodium
High fat version contains 370 calories and 15 grams total fat
Chicken Cashew Salad
Ingredients:
3 cups uncooked bowtie pasta (8 oz.)
2 cups uncooked rainbow Pasta (6 oz.)
1 can (8 oz.) pineapple tidbits, drained
1 can (8 oz.) sliced water chestnuts, drained
3/4 cup chopped celery
3/4 cup cashews
2 cups cooked diced chicken (about 2-3 breasts)
1 can (11 oz.) mandarin oranges, drained
1 cup halved green or red grapes
1 cup dried cranberries (Craisins)
Salt and pepper to taste
Dressing
Ingredients:
3/4 cup milk
1 1/2 cups salad dressing (Miracle Whip style, not mayonnaise)
1/4 teaspoon celery seed (optional)
2 tablespoons sugar
Method:
Cook pasta according to package directions, rinse with cold water until pasta is chilled; drain well. Add drained pineapple and water chestnuts, celery, cashews, cooked chicken, oranges, halved grapes, and dried cranberries. Pour dressing over salad and toss to coat; salt and pepper to taste. Cover and chill for 4-6 hours to blend flavors. Serve with fruit and a cheese and cracker tray.
*Dressing Combine milk, salad dressing, optional celery seed, and sugar; whisk until smooth. Add more or less milk to create desired consistency to dressing.
NOTE: Dressing may be substituted with a 16 oz. bottle of coleslaw dressing thinned with 2-4 tablespoons milk.
3 cups uncooked bowtie pasta (8 oz.)
2 cups uncooked rainbow Pasta (6 oz.)
1 can (8 oz.) pineapple tidbits, drained
1 can (8 oz.) sliced water chestnuts, drained
3/4 cup chopped celery
3/4 cup cashews
2 cups cooked diced chicken (about 2-3 breasts)
1 can (11 oz.) mandarin oranges, drained
1 cup halved green or red grapes
1 cup dried cranberries (Craisins)
Salt and pepper to taste
Dressing
Ingredients:
3/4 cup milk
1 1/2 cups salad dressing (Miracle Whip style, not mayonnaise)
1/4 teaspoon celery seed (optional)
2 tablespoons sugar
Method:
Cook pasta according to package directions, rinse with cold water until pasta is chilled; drain well. Add drained pineapple and water chestnuts, celery, cashews, cooked chicken, oranges, halved grapes, and dried cranberries. Pour dressing over salad and toss to coat; salt and pepper to taste. Cover and chill for 4-6 hours to blend flavors. Serve with fruit and a cheese and cracker tray.
*Dressing Combine milk, salad dressing, optional celery seed, and sugar; whisk until smooth. Add more or less milk to create desired consistency to dressing.
NOTE: Dressing may be substituted with a 16 oz. bottle of coleslaw dressing thinned with 2-4 tablespoons milk.
Nutritious Banana-Oatmeal Cookies - Baby Food
for 11 months and older
Ingredients
1 cup enriched all-purpose flour (you can use unbleached or cracked wheat flour for more nutrition)
½ teaspoon baking soda
¾ teaspoon ground cinnamon* (you should leave this out until your baby is 12 months old)
¼ teaspoon salt
¾ cup vegetable shortening
1 cup sugar (optional, you can substitute ½ cup juice and add an extra ½ cup of oatmeal)
1 large egg
2 or 3 bananas, mashed and very ripe (we recommend pureeing them to get ALL the lumps out)
2 ¼ cups infant oatmeal cereal (you can use regular rolled oats but you won't get the extra vitamins. When using rolled oats, use 1 ¾ cups oats and 1 ½ cups flour)
Instructions:
You can make these with or without the sugar depending on whether you would like to eat them too. It isn't a lot of sugar and the cookies aren't very sweet, so they are a good treat for your baby. This recipe will make 5 dozen baby sized cookies or 3 dozen regular sized cookies.
1. Preheat oven to 400 degrees.
2. Combine flour, baking soda, cinnamon, and salt in small bowl.
3. In a large bowl, cream the shortening and sugar (or juice with the oatmeal).
Beat in the egg and bananas. Gradually add the dry ingredients and mix well.
4. Drop dough by teaspoonfuls 1 ½ inches apart onto un-greased cookie sheet.
5. Bake for 12 minutes until lightly browned. Cool on rack.
You should freeze what cookies your baby won’t be able to eat in 5 days.
Ingredients
1 cup enriched all-purpose flour (you can use unbleached or cracked wheat flour for more nutrition)
½ teaspoon baking soda
¾ teaspoon ground cinnamon* (you should leave this out until your baby is 12 months old)
¼ teaspoon salt
¾ cup vegetable shortening
1 cup sugar (optional, you can substitute ½ cup juice and add an extra ½ cup of oatmeal)
1 large egg
2 or 3 bananas, mashed and very ripe (we recommend pureeing them to get ALL the lumps out)
2 ¼ cups infant oatmeal cereal (you can use regular rolled oats but you won't get the extra vitamins. When using rolled oats, use 1 ¾ cups oats and 1 ½ cups flour)
Instructions:
You can make these with or without the sugar depending on whether you would like to eat them too. It isn't a lot of sugar and the cookies aren't very sweet, so they are a good treat for your baby. This recipe will make 5 dozen baby sized cookies or 3 dozen regular sized cookies.
1. Preheat oven to 400 degrees.
2. Combine flour, baking soda, cinnamon, and salt in small bowl.
3. In a large bowl, cream the shortening and sugar (or juice with the oatmeal).
Beat in the egg and bananas. Gradually add the dry ingredients and mix well.
4. Drop dough by teaspoonfuls 1 ½ inches apart onto un-greased cookie sheet.
5. Bake for 12 minutes until lightly browned. Cool on rack.
You should freeze what cookies your baby won’t be able to eat in 5 days.
Twice Baked Potatoes - Baby Food
for 10 months and older
Ingredients:
1 washed Baking Potato
1 egg (do not use the egg white until your baby is 12 months old)
2 tablespoons shredded mild cheese
1 teaspoon grated parmesan
2 tablespoons formula or milk
1/2 teaspoon butter
Instructions:
1. Bake potato at 400 degrees for 1 hour or until softened. Check firmness occasionally.
2. Let potato cool for about 15 minutes.
3. Scoop out the potato, leaving a potato skin "dish" if desired, and mash with a fork.
4. Add egg, milk/formula and cheese. Puree` or use a mixer to beat out all the lumps.
5. Bake again at 400 degrees in the potato dish set on a cookie sheet, or a muffin tin, for 15 minutes. Cool and test before serving.
Ingredients:
1 washed Baking Potato
1 egg (do not use the egg white until your baby is 12 months old)
2 tablespoons shredded mild cheese
1 teaspoon grated parmesan
2 tablespoons formula or milk
1/2 teaspoon butter
Instructions:
1. Bake potato at 400 degrees for 1 hour or until softened. Check firmness occasionally.
2. Let potato cool for about 15 minutes.
3. Scoop out the potato, leaving a potato skin "dish" if desired, and mash with a fork.
4. Add egg, milk/formula and cheese. Puree` or use a mixer to beat out all the lumps.
5. Bake again at 400 degrees in the potato dish set on a cookie sheet, or a muffin tin, for 15 minutes. Cool and test before serving.
Chicken and Broccoli Supreme
for 10 months and older
Ingredients:
1 large boneless skinless chicken breast
1 bag frozen broccoli flowerettes
1 can chicken broth, no salt added
1 can cream of chicken soup, no salt added
infant rice cereal
Instructions:
Cook chicken, broccoli and zucchini in unsalted chicken broth for about an hour simmered on low heat.
Add cream of chicken soup and process in blender (or mash with potato masher for older babies).
Add rice cereal (or mashed potato flakes) to desired consistency.
Cook chicken, broccoli and zucchini in unsalted chicken broth for about an hour simmered on low heat.
Add cream of chicken soup and process in blender (or mash with potato masher for older babies).
Add rice cereal (or mashed potato flakes) to desired consistency.
Ingredients:
1 large boneless skinless chicken breast
1 bag frozen broccoli flowerettes
1 can chicken broth, no salt added
1 can cream of chicken soup, no salt added
infant rice cereal
Instructions:
Cook chicken, broccoli and zucchini in unsalted chicken broth for about an hour simmered on low heat.
Add cream of chicken soup and process in blender (or mash with potato masher for older babies).
Add rice cereal (or mashed potato flakes) to desired consistency.
Cook chicken, broccoli and zucchini in unsalted chicken broth for about an hour simmered on low heat.
Add cream of chicken soup and process in blender (or mash with potato masher for older babies).
Add rice cereal (or mashed potato flakes) to desired consistency.
Chicken and Rice Dinner - Baby Food
for 10 months and older
Ingredients:
1/4 lb. ground chicken (you can use boneless breast cut in cubes if you are going to puree it)
1/2 cup peeled and chopped zucchini
1/2 cup sweet potato or yam, peeled and chopped
1/4 frozen, fresh, or canned corn
1/2 tsp. parsley
1 cup long grain, enriched rice
3 cups water
Instructions:
Boil chicken in water for 2 minutes. Add remaining ingredients. Reduce heat, cover and simmer 30 minutes or until vegetables are soft. Mash or puree
Ingredients:
1/4 lb. ground chicken (you can use boneless breast cut in cubes if you are going to puree it)
1/2 cup peeled and chopped zucchini
1/2 cup sweet potato or yam, peeled and chopped
1/4 frozen, fresh, or canned corn
1/2 tsp. parsley
1 cup long grain, enriched rice
3 cups water
Instructions:
Boil chicken in water for 2 minutes. Add remaining ingredients. Reduce heat, cover and simmer 30 minutes or until vegetables are soft. Mash or puree
Combination Dinner - Baby Food
Place 1 cup cooked meat, 2/3 cup cooked vegetables, 1/3 cup cooked white or brown rice, and 1 cup stock in a blender or food processor. Purée, and freeze leftover portions immediately. Yield should be approximately 3 cups.
Sweet Potatoes - Baby Food
Scrub sweet potatoes and bake at 450 degrees F. for 40 to 50 minutes, testing with a fork for desired softness. Allow to cool. Peel, then mash with a fork, adding vegetable cooking juices, milk, or a bit of apple juice. Acorn squash can be substituted for sweet potato.
Baked Apples - Baby Food
Preheat oven to 350 degrees F., then wash and core apples. Wrap each apple in a square of aluminum foil, and seal tightly. Bake for 30 to 45 minutes, testing with a fork for desired softness. Remove foil, skin, and core. Mash apples. Count on two to three apples to produce 1 cup of mashed apple. You can use the same method for pears, which will reach the desired softness within 15 to 30 minutes.
Thursday, September 18, 2008
Pork Burritos
3 lb. pork roast
4 Tbsp. minced garlic
1 small onion
4 beef bouillon cubes
16-oz. Pace Picante salsa
Cook in crock-pot on low for 6-8 hours. Serve with warm tortillas, cheese, tomatoes, lettuce, beans, rice, etc.
4 Tbsp. minced garlic
1 small onion
4 beef bouillon cubes
16-oz. Pace Picante salsa
Cook in crock-pot on low for 6-8 hours. Serve with warm tortillas, cheese, tomatoes, lettuce, beans, rice, etc.
Smothered Chicken Breasts
4 boneless skinless chicken breast halves
8 bacon strips
1/4 teaspoon salt
1 medium onion, sliced
1/4 teaspoon lemon-pepper seasoning
¼ c. packed brown sugar
1 tablespoon vegetable oil
½ c. shredded cheese
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 13-15 minutes or until juices run clear; remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, sauté the onion and brown sugar until onion is golden. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. Yield: 4 servings
8 bacon strips
1/4 teaspoon salt
1 medium onion, sliced
1/4 teaspoon lemon-pepper seasoning
¼ c. packed brown sugar
1 tablespoon vegetable oil
½ c. shredded cheese
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 13-15 minutes or until juices run clear; remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, sauté the onion and brown sugar until onion is golden. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. Yield: 4 servings
Meat Loaf
2 lbs. Ground beef
1 c. medium cracker crumbs
2 beaten eggs
2 8-oz. Can tomato sauce
½ c. finely chopped onion
1 ½ tsp. salt
Brown sugar to taste
Combine ingredients (only one can of tomato sauce) and shape into loaf. Bake at 350 F. about 1 ½ hours. While cooking, mix together 2nd can of tomato sauce & brown sugar to taste and the last 15 minutes pour over loaf and cook.
1 c. medium cracker crumbs
2 beaten eggs
2 8-oz. Can tomato sauce
½ c. finely chopped onion
1 ½ tsp. salt
Brown sugar to taste
Combine ingredients (only one can of tomato sauce) and shape into loaf. Bake at 350 F. about 1 ½ hours. While cooking, mix together 2nd can of tomato sauce & brown sugar to taste and the last 15 minutes pour over loaf and cook.
Sweet Rolls
Add in order into bread machine:
1 large egg, beaten
¼ c. water
1 c. milk
4 c. all-purpose flour
½ tsp. salt
1 Tbsp. sugar
½ box vanilla instant pudding mix (1/4 c.)
¼ c. butter/margarine, melted
2 ½ tsp. yeast.
…then use dough setting
Filling:
½ c. butter/margarine, softened
1 c. brown sugar, packed
4 tsp. cinnamon
Place into a greased 9x13 pan. Let rise until doubled. Bake at 350 for 15-20 minutes. DO NOT OVERBAKE
Frosting:
3 c. powdered sugar
4 Tbsp. Softened butter/margarine
1 tsp. vanilla
1 tsp. almond extract
3-6 Tbsp. milk
1 large egg, beaten
¼ c. water
1 c. milk
4 c. all-purpose flour
½ tsp. salt
1 Tbsp. sugar
½ box vanilla instant pudding mix (1/4 c.)
¼ c. butter/margarine, melted
2 ½ tsp. yeast.
…then use dough setting
Filling:
½ c. butter/margarine, softened
1 c. brown sugar, packed
4 tsp. cinnamon
Place into a greased 9x13 pan. Let rise until doubled. Bake at 350 for 15-20 minutes. DO NOT OVERBAKE
Frosting:
3 c. powdered sugar
4 Tbsp. Softened butter/margarine
1 tsp. vanilla
1 tsp. almond extract
3-6 Tbsp. milk
Nutritious Fudge Cookies (aka: No-Bake Cookies)
(Use a heavy metal pan. These cookies tend to scorch)
2 c. sugar
¼ c. cocoa
1 cube butter/margarine
½ c. milk
½ c. peanut butter
½ tsp. vanilla
3 c. quick oats
Mix sugar, cocoa, butter/margarine and milk in heavy metal pan with a wooden spoon. Bring mixture to a boil, then boil for one minute. Remove from heat and place on wooden bread board. Stir in peanut butter, oats, and vanilla. Drop on waxed paper by spoonful. Let cookies cool.
2 c. sugar
¼ c. cocoa
1 cube butter/margarine
½ c. milk
½ c. peanut butter
½ tsp. vanilla
3 c. quick oats
Mix sugar, cocoa, butter/margarine and milk in heavy metal pan with a wooden spoon. Bring mixture to a boil, then boil for one minute. Remove from heat and place on wooden bread board. Stir in peanut butter, oats, and vanilla. Drop on waxed paper by spoonful. Let cookies cool.
Baked Potstickers with Sweet Asian Dipping Sauce
Potstickers:
1 can (8 oz) water chestnuts, drained and finely chopped
1/2 c. thinly sliced green onions with tops
1/4 c grated carrot
1 tsp. peeled and finely grated fresh gingerroot
1 can (10 oz.) chunk white chicken, drained and flaked (or chicken breasts that I cooked and then shredded)
1 tbsp. reduced sodium soy sauce
1 egg white, lightly beaten
1/4 c mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil or Vegetable Oil
Dipping Sauce:
1/2 c. red jalepeno jelly (I use 1/4 c.)
1/4 c. rice vinegar
2 Tbsp. reduced sodium soy sauce (or regular soy sauce)
1. Preheat oven to 425. For Potstickers finely chop water chestnuts. Thinly slice green onions. Grate carrot. Finely grate gingerroot using. In 2 qt. mixing bowl combine water chestnuts, green onions, carrot, gingerroot, chicken, soy sauce, egg white, mayonnaise, and garlic, pressed; mix well.
2. To assemble potstickers, place 12 wonton wrappers and lightly brush edges of each wonton with water. Using a small scoop, place a mounded scoop of filling onto center of each wonton. Shape and seal wontons as desired. Bake 12-15 minutes or until edges of potstickers are golden brown. Remove from oven.
3. Meanwhile for dipping sauce, place jelly in small bowl. Microwave on HIGH 30 - 40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended. Serve potstickers with dipping sauce.
Yield: 24 potstickers.
The wonton shape I found which lets you put the most filling in was the
Pyramid. The instructions say: Brush all four edges of wonton. Fold two opposite points toward the center and pinch to seal only at top. Fold up remaining two points toward center and pinch seams to form pyramid shape.
1 can (8 oz) water chestnuts, drained and finely chopped
1/2 c. thinly sliced green onions with tops
1/4 c grated carrot
1 tsp. peeled and finely grated fresh gingerroot
1 can (10 oz.) chunk white chicken, drained and flaked (or chicken breasts that I cooked and then shredded)
1 tbsp. reduced sodium soy sauce
1 egg white, lightly beaten
1/4 c mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil or Vegetable Oil
Dipping Sauce:
1/2 c. red jalepeno jelly (I use 1/4 c.)
1/4 c. rice vinegar
2 Tbsp. reduced sodium soy sauce (or regular soy sauce)
1. Preheat oven to 425. For Potstickers finely chop water chestnuts. Thinly slice green onions. Grate carrot. Finely grate gingerroot using. In 2 qt. mixing bowl combine water chestnuts, green onions, carrot, gingerroot, chicken, soy sauce, egg white, mayonnaise, and garlic, pressed; mix well.
2. To assemble potstickers, place 12 wonton wrappers and lightly brush edges of each wonton with water. Using a small scoop, place a mounded scoop of filling onto center of each wonton. Shape and seal wontons as desired. Bake 12-15 minutes or until edges of potstickers are golden brown. Remove from oven.
3. Meanwhile for dipping sauce, place jelly in small bowl. Microwave on HIGH 30 - 40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended. Serve potstickers with dipping sauce.
Yield: 24 potstickers.
The wonton shape I found which lets you put the most filling in was the
Pyramid. The instructions say: Brush all four edges of wonton. Fold two opposite points toward the center and pinch to seal only at top. Fold up remaining two points toward center and pinch seams to form pyramid shape.
Subscribe to:
Posts (Atom)