| | A to Z Recipes May 13, 2012
Always something to make you think, laugh and cook.
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Howdy and welcome to your Sunday edition of A to Z Recipes Newsletter. Yes, I missed the last issue. I'm very sorry but I have been busy with work. On Wednesday, I did take a little time after work with my son and had a nice dinner. We celebrated my birthday together and had a great time. I'll be sendng a little cheer to you here today by sharing 60 recipes from my personal recipe files. I believe them to be keepers all and hope you will, too. I would like to wish a very happy Mother's Day to all the moms out there. Motherhood is the toughest job I've ever known, but the rewards are never-ending. I thank God for the opportunity to have raised 3 children to adulthood. I am very proud of them all. I am blessed to still have my mom and we will be visiting her later today in Galveston. Have a wonderful day!
The current Monthly Theme topic is Salad Recipes. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes.
We'll see you here again on Wednesday, God willing.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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| ~Shared by Pam, OH
A mother is the truest friend we have, when trials heavy and sudden fall upon us; when adversity takes the place of prosperity; when friends desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.
~Washington Irving
Happy Mother's Day!
Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| "MOM-isms"
~Shared by Treva, NC
Do you remember all those things Mom used to say? Some were words of wisdom. Some were educational. Some were warnings. And some of them you just didn't understand until you grew up and started using them on your own kids. We fondly call them "momisms".
Here is a list of some favorite sayings.
BE careful what you wish for, it might come true.
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IF I talked to my mother like you talk to me....
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DON'T eat those, they will stunt your growth.
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IF you don't have anything nice to say, don't say anything.
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IF you don't eat those, you will stunt your growth.
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What's meant to be, is meant to be. Mom only used this when something bad happened or when you experienced a disappointment.
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IT doesn't matter what you accomplish, I'll always be proud of you.
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I hope that when you grow up, you have kids "Just Like you"! (Also known as the "Mother's Curse")
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BEcause I'm your mother that's why.
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IF I've told you once, I've told you a thousand times.
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Eat your vegetables, those children in China (Africa, Vietnam) would be happy to have some broccoli to eat!
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If you fall out of that tree and break your leg, don't come running to me.
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Cheer up, the worst is yet to come. Usually said in advance of grounding.
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Someday your face is going to stick like that.
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DON'T look a gift horse in the mouth.
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Yes, I *AM* the boss of you.
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BEcause I said so.
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Just wait till your father gets home.
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No dessert till you clean off your plate.
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I brought you into this world and I can take you OUT!! Mostly said after one of us 5 had done something really bad.
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When you grow up and get a place of your own, I am coming over there putting my dirty shoes on your couch (or walk on it ) , color on your walls and try to flush a roll of toilet paper down your toilet! And, leave every light on in the house!
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I love you, but not the things you do.
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Close the door, were you born in a barn ... ?
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You be nice to your little brother. One of these days he is going to be bigger than you are
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Money doesn't grow on trees.
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"I was going to, (buy you an ice cream cone/ take you to the zoo, etc) but now I am not!" This always came after one of us kids didn't do what we were told.
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"Make sure you put on clean underwear everyday, in case you have an accident!"
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"Your room looks like a tornado went through it."
Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| Meatloaf
When using bread as a filler in meatloaf, moisten the bread and whip it together with the egg, liquid, and other ingredients. The result is a more uniform texture. When making meatloaf instead of using breadcrumbs or oatmeal (like mom does), use stuffing mix it gives it great flavor and is just the right filler.
Check Out the Best of As Seen On TV Products at Walter Drake.
Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| | | Monthly Theme, Recipe Submissions |
| Our Monthly Theme topic is: Salad Recipes
It is salad time! Many salads consist of a mix of vegetables, starches such as pasta or legumes, and meat, poultry or seafood. Fruit salads consisting of fresh fruit, and dessert salads including gelatin or whipped cream are also widely popular. Traditionally, many salads are dressed with an oil-based dressing and garnished with nuts, croutons, or cheese. And, while many salads are served cold, some salads including German potato salad, are served warm. Salads are most often served as a side dish and can appear as appetizers, sides to large meals, palate cleansing salads to settle the stomach after a main course, or dessert salads. There are many variations of main course salads as well, and these may feature meats and cheeses or pasta. Share yours with us here, won't you?. We will collect them through this month and publish them on the first Sunday possible of the following month. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!). Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "Salad Recipes". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday possible of the month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes:Salad Recipes.
Use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues
The theme issue for "Salad Recipes" has a deadline of May 31, 2012, and will be posted on June 5, 2012.
Please use this email link to submit a recipe for theme recipes: Salad Recipes. As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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God has a great sense of humor....
~Shared by Elyse S., Kingman, AZ
While creating wives,
God promised men that
good and obedient wives
would be found in all corners of the world.
And then He smiled and made the earth ROUND
Alas, Where Has Our Innocence Gone?
~Shared by Luanne, FL
-While I sat in the reception area of my doctor's office, a woman rolled an elderly man in a wheelchair into the room. As she went to the receptionist's desk, the man sat there, alone and silent. Just as I was thinking I should make small talk with him, a little boy slipped off his mother's lap and walked over to the wheelchair. Placing his hand on the man's, he said, 'I know how you feel. My mom makes me ride in the stroller too.'
-As I was nursing my baby, my cousin's six-year-old daughter, Krissy, came into the room. Never having seen anyone breast-feed before, she was intrigued and full of all kinds of questions about what I was doing. After mulling over my answers, she remarked, 'My mom has some of those, but I don't think she knows how to use them.'
-Out bicycling one day with my eight-year-old granddaughter, Carolyn, I got a little wistful. 'In ten years,' I said, 'you'll want to be with your friends and you won't go walking, biking, and swimming with me like you do now.' Carolyn shrugged. 'In ten years you'll be too old to do all those things anyway.'
-Working as a pediatric nurse, I had the difficult assignment of giving immunization shots to children. One day I entered the examining room to give four-year-old Lizzie her needle. 'No, no, no!' she screamed. 'Lizzie,' scolded her mother, 'that's not polite behavior.' With that, the girl yelled even louder, 'No, thank you! No, thank you!
-On the way back from a Cub Scout meeting, my grandson innocently said to my son, 'Dad, I know babies come from mommies' tummies, but how do they get there in the first place?' After my son hemmed and hawed awhile, my grandson finally spoke up in disgust, 'You don't have to make up something, Dad. It's okay if you don't know the answer.'
-Just before I was deployed to Iraq, I sat my eight-year-old son down and broke the news to him. 'I'm going to be away for a long time,' I told him 'I'm going to Iraq.' 'Why?' he asked. 'Don't you know there's a war going on over there?'
-Paul Newman founded the Hole in the Wall Gang Camp for children stricken with cancer, AIDS, and blood diseases. One afternoon, he and his wife, Joanne Woodward, stopped by to have lunch with the kids. A counselor at a nearby table, suspecting the young patients wouldn't know Newman was a famous movie star, explained, 'That's the man who made this camp possible. Maybe you've seen his picture on his salad dressing bottle?' Blank stares. 'Well, you've probably seen his face on his lemonade carton.' An eight-year-old girl perked up. 'How long was he missing?'
bareMinerals now on Beauty.com!
Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| | | Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required! |
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| Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Keeping with my recent milestone, here are 60 of my personal "keepers".
~Maggie
PORK ROAST WITH GEORGIA PEACH SAUCE
1/4 cup soy sauce
1 large clove garlic, minced
1/2 teaspoon cinnamon
1 (3 to 4-lb.) center-cut pork loin roast
1/4 cup chili sauce or ketchup
3 tablespoons sherry
1 teaspoon dry mustard
1/2 teaspoon thyme
2/3 cup fresh Georgia peaches, pureed
1 cup water, divided
In a small bowl, combine soy sauce, sherry, garlic, mustard, cinnamon, and thyme. Marinate pork 2 to 3 hours or overnight in refrigerator.
Reserve marinade for later use.
Preheat oven to 325. Cook roast 30 minutes per pound or until meat thermometer reaches at least 160.
While roast is cooking, combine in a small saucepan the remainder of marinade, peach puree, chili sauce and 1/2 cup water; boil then reduce to simmer.
Baste pork during the last 20 minutes of cooking.
After pork is cooked, add remaining 1/2 cup of water to oven pan and scrape up pan juices. Add juices to sauce.
YEILDS: 9 servings (or about 3 servings per pound of meat)
Source: Edenfield House Inn Bed & Breakfast
426 West Church Street
Swainsboro, Georgia 30401
(478) 237-3007
BAKED ZITI WITH FOUR CHEESES
A great make-ahead dish that the kids will love. Serve with a fresh green salad tossed with a light dressing.
Serving: 10
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
1 lb ziti, uncooked
1 32 oz jar pasta sauce
1 cup low fat cottage cheese
3/4 cup parsley, chopped
4 ounces Parmesan cheese, grated
8 ounces part skim Mozzarella cheese
4 ounces Provolone cheese, cut in quarters
1. Cook pasta according to package directions; drain.
2. Coat 13 x 9 x 2-inch baking dish with cooking spray; set aside.
3. Place a thin layer of sauce in bottom of prepared dish.
4. Continue making layers of pasta, cottage cheese, parsley, sauce, pasta, Parmesan cheese, pasta, mozzarella, parsley, pasta, sauce and parsley.
5. Sprinkle provolone on top.
6. Cover and bake in a 375 F oven for about 30 minutes or until cheese melts.
Substition Tip: Use any of your favorite medium pasta shapes!
Based on individual serving.
Calories: 424
Total Fat: 14 g
Carbohydrates: 47 g
Protein: 24 g
Source: ilovepasta
PORK CHOPS WITH GARLIC-ROSEMARY CREAM
The garlic cream can be prepared in advance and refrigerated for up to 2 days. Bring it to room temperature before using it.
2 tablespoons olive oil, divided
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon fresh rosemary
1/2 teaspoon pepper
1/8 teaspoon plus 1/4 teaspoon salt, divided
1/4 cup sour cream
4 bone-in pork loin chops (1 inch thick)
1 cup lower-sodium chicken broth
1. Place 1 tablespoon of the oil and garlic in large ovenproof skillet; cook over medium heat 30 to 60 seconds or until fragrant. Place garlic, rosemary, pepper and 1/8 teaspoon of the salt in mini food processor; process until thick paste forms.* Combine sour cream and garlic mixture in small bowl.
2. Heat oven to 400F. Sprinkle both sides of pork chops with remaining 1/4 teaspoon salt. Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Cook pork 3 minutes or until browned on bottom. Turn; remove from heat. Spread 1 tablespoon of the garlic cream onto browned side of each pork chop; place skillet in oven. Bake 7 to 9 minutes or until pale pink in center.
3. Place pork on plate; cover loosely with foil. Add broth to skillet (be sure to use oven mitt to hold hot handle). Bring to a boil over medium-high heat, scraping up any browned bits from bottom of skillet. Boil until reduced by half or slightly thickened. Drizzle pork chops with pan juices.
TIP *To prepare garlic mixture by hand: With chef's knife, chop together cooked garlic, rosemary, pepper and salt until very fine. While chopping, occasionally press down on mixture with flat side of knife to achieve paste consistency.
4 servings
PER SERVING: 300 calories, 19 g total fat (6 g saturated fat), 29 g protein,
2 g carbohydrate, 90 mg cholesterol
STEAK TORTILLA SALAD
The steak in this recipe is sliced thin after grilling, so you don't need the most tender (i.e., expensive) cut. Shop instead for a sirloin, tri-tip or other grilling steak.
Ingredients
1 1/2 lbs. sirloin, tri-tip, flank or other favorite beef steak
2 cups salsa verde (green salsa made with tomatillos) or other favorite store-bought salsa, divided use
1 bag mixed salad greens
Tortilla chips, crumbled
Optional: Thinly sliced red onion, shredded Monterey or Pepper Jack cheese
Place steak in a resealable plastic bag with 1 cup salsa verde; toss to coat meat evenly, close bag and let marinate about 30 minutes to 1 hour or until meat reaches room temperature. Remove beef from bag and discard marinade.
Grill beef over medium-high until medium rare or desired doneness is reached. Remove from heat and let rest, covered, for 5 minutes. Slice meat thinly against the grain.
Divide salad greens and beef slices between four plates, and sprinkle with crumbled tortilla chips. Serve with remaining salsa, and cheese and onion, if using.
Source: Adapted from Pace
CHEATER'S KEY LIME PIE
Inspired by Real Simple
1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tablespoons butter, melted
14 ounce can sweetened condensed milk
6- ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
Zest of one lime or several key limes, more for garnish
Lime slices, for garnish
In a medium sized bowl combine, graham cracker crumbs, butter and sugar. Press the mixture into the bottom and sides of a 9" pie plate with the bottom of a glass. Bake in a 350 degree oven for 8-10 minutes. Cool completely.
Place condensed milk, limeade concentrate, lime zest and heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.
Pour the filling into the pie crust and smooth the top. Refrigerate until chilled and loosely set, about 4-6 hours or overnight.
Garnish with slices of lime and more zest.
Source: Noble Pig
http://noblepig.com/2009/03/13/314159.aspx
CRAB CASSEROLE WITH EGGS
Prep Time: 10 Min
Cook Time: 50 Min
Serves 4
1 & 1/2 tsps canola oil (or melted butter)
6 eggs
1/4 cup fat free milk
1/2 tsp salt
1/4 tsp white pepper
3/4 tsp fresh dill weed, chopped (or 1/2 tsp dried)
4 oz cooked crab
4 oz low fat cream cheese, cut into 1/2-inch cubes
1 fresh green onions, sliced (equal to 2 tablespoons)
1/2 pinch paprika
1. Pour oil into square baking dish, 8 x 8 x 2 inches, tilting dish to coat bottom.
2. In a large bowl, beat eggs, milk, salt, white pepper, and dill weed with fork or wire whisk until well mixed. Stir in crabmeat, cream cheese, and onions. Pour into baking dish. Cover and refrigerate minimum 4 hours but no longer than 24 hours.
3. Heat oven to 350 degrees F. Sprinkle paprika over egg mixture. Bake uncovered 45 to 50 minutes or until center is set.
Per Serving: 174 Calories / 2.1g Carbs / 10.3g Fat / 17.4g Protein / 1.4g Sugar / 0.1g Fiber
ROCK'S PIZZA IN A BOWL
28 oz. can diced tomatoes with roasted garlic, undrained
14-1/2 oz. can reduced-sodium beef broth
8 oz. stick pepperoni sausage, diced
1-1/2 cups sliced fresh mushrooms
1 large diced green bell pepper
1 large chopped red onion
1 cup water
1 Tbs. dried Italian seasoning
1 cup shredded part-skim mozzarella cheese
Mix all ingredients except cheese in a 3-quart or larger slow-cooker. Cover; cook on low 6 to 8 hours or until vegetables are tender. Ladle into soup bowls; sprinkle with cheese.
Source: Woman's Day Magazine
SWEET ONION TART
Destined to be a summer favorite for years to come - the filling is made with caramelized onions, herbs, and Parmesan, and the tart is big enough to serve 16.
3 cups flour
2 tsp. salt
1/2 cup shortening
1/2 cup (1 stick) plus 3 Tbs. margarine or butter
2 lbs. sweet onions, thinly sliced
5 eggs
2-1/2 cups milk
1/4 cup grated Parmesan cheese
2 tsp. chopped fresh thyme leaves
1 Tbs. chopped fresh parsley
1/2 tsp. coarsely ground black pepper
1. In large bowl, with fork, stir flour and 1 tsp. salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 1/2 cup cold butter or margarine until mixture resembles coarse crumbs. Sprinkle 7 to 8 Tbs. cold water, a tablespoon at a time, into flour mixture, mixing with fork after each addition until mixture is just moist enough to hold together. With hands, shape dough into a ball.
2. On floured surface, with floured rolling pin, roll dough into a rectangle approximately 18" by 13". Gently fold rectangle into fourths and carefully lift onto ungreased 15x10" jelly-roll pan; unfold. Lightly press dough onto bottom and sides of pan. Fold overhang under and pinch to form decorative edge level with rim of pan. Wrap and refrigerate tart shell about 30 minutes.
3. Meanwhile, in deep 12-inch skillet, melt remaining 3 Tbs. margarine or butter over medium-high heat. Add onions and cook, stirring frequently, until onions are golden brown, about 25 minutes. Remove from heat and cool to room temperature.
4. Heat oven to 425. Line tart shell with foil and fill with pie weights, uncooked rice, or dried beans. Bake tart shell 20 minutes; remove foil and weights and bake 10 minutes longer or until golden. Remove tart shell from oven and turn oven control to 400F.
5. In bowl, with wire whisk or fork, beat eggs, milk, Parmesan, thyme, parsley, pepper, and 1 tsp. salt
6. Spread cooled onions over tart shell. Pour egg mixture over onions.
7. Bake tart 25 minutes or until egg mixture is set and tart is nicely browned. Serve hot. Or cool on wire rack, wrap and refrigerate to serve cold later. Makes 16 main-dish servings.
Source: Good Housekeeping, July 1996
GRILLED CHICKEN CORDON BLEU SANDWICHES
2 slices bread
2 T. butter, softened
1 T. sour cream
2 slices Swiss cheese
1 thick slice deli cooked chicken breast meat
1 slice deli ham
Spread butter on the outsides of the bread. Spread sour cream on the inside of the bread. Then layer sandwich with cheese, chicken and ham. In small skillet over medium heat, grill sandwich until meat is heated through and cheese has melted.
TACO CASSEROLE
1 lb. ground beef
1/2 lb. macaroni
1/2 C. chopped onion
1 can condensed tomato soup
1 can diced tomatoes
1 pkg. taco seasoning mix
2 oz. shredded Cheddar cheese
2 oz. shredded Monterey Jack cheese
1 C. crushed tortilla chips
1/2 C. sour cream
Preheat oven to 350. Cook pasta according to package directions. Drain. In large skillet, cook and stir ground beef and chopped onion over medium heat until brown. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta. Spoon beef mixture into a 9x13 baking dish. Sprinkle crumbled taco chips and grated cheese on top. Bake 30-35 minutes, until the cheese is melted. Serve with sour cream.
CHICKEN SAUSAGE FARFALLE
10 Italian sausages
1 1/2 large onions, diced
6 garlic cloves, crushed
2 large tomatoes, diced
16 oz. Farfalle pasta
2 oz. basil
4 oz. Parmesan cheese
1 qt. half & half
Spices:
Garlic salt
Red pepper flakes
Black pepper
Slice and fry sausage in the listed spices, as much as you like. Cook noodles until al dente. Fry onions and garlic, with some of the above spices in olive oil until onions are transuculent. Turn off onions and gently mix in tomatoes. You do not want to cook the tomatoes. Mix together the sausage, onion mixture, cheeses, basil, cream and noodles. Cook gently over medium high heat. You may not want to add all the cream at once. Cook for a little and then adjust the amount of cream to your liking. Adjust the spices and add more as you need it. Serve and enjoy.
GREEN PEA SALAD
From Luby's Restaurant.
The contrasting textures and tangy-sweet taste of this salad make it a hands-down crowd pleaser. Cut cheese, celery, and bell pepper into pea-sized pieces to enhance the salad's appearance.
2 cans (about 16 oz each) peas, gently rinsed and drained
1 cup (5 oz) finely diced cheddar cheese
1 cup diced celery
cup thinly sliced sweet pickles
cup diced red bell pepper or pimento
cup mayonnaise
salt and pepper to taste
In medium bowl, combine all ingredients. Toss lightly to coat evenly. Cover and refrigerate at least 2 hours.
8 Servings
CRACKER BARREL'S FRIED APPLES
6 Tart Apples,sliced
1 tsp. Lemon juice
1/4 cup Bacon drippings
1/4 cup Brown Sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 Dash of Nutmeg
In a large skillet melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them then brown sugar then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.
BAKED POTATO SOUP
2 large baking potatoes (8 oz each)
3 tablespoons thinly slice green onions
1/3 cup margarine or butter
1/3 cup all purpose flour
2 teaspoons snipped fresh dilloptional
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
3/4 cup shredded American Cheese3 oz.
3 tablespoons thinly sliced green onion
4 slices crumbled bacon crisp cookeddrained
Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 425F oven for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out each potato. Discard potato skins. In a large saucepan cook 3 tablespoons green onion in margarine until tender; stir in flour, dill if using, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add the potato pulp and cup of the shredded cheese; stir until cheese melts. Ladle into bowls. Garnish each serving with the remaining shredded cheese, 3 tablespoons green onion, and bacon.
Makes about 6 servings.
CHEESEBURGER CHOWDER
1/2 lb. lean ground beef
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrots, chopped
2-1/2 cups beef broth
1 can cheddar cheese soup
18 oz.Velveeta, shredded or cubed
Brown the ground beef, onion, celery, and carrots in skillet. Add the broth and soup mixing well. Then add the Velveeta and stir until the cheese is melted.
EASY CHEESE-GARLIC ROLLS
6 tablespoons butter or margarine, at room temperature
1/3 cup chopper garlic
1/4 cup grated Parmesan Cheese
1 pound frozen white or whole-wheat bread dough
2/3 cup shredded Longhorn Cheddar or Extra Sharp Cheddar Cheese
1. Mix butter, garlic, and 2 tablespoons of the parmesan cheese.
2. On a lightly floured board, pat, roll, and stretch dough into a 12 x 16 inch rectangle. If dough springs back, let rest a few minutes, then continue to shape.
3. Spread garlic-butter mixture evenly over dough. Sprinkle with 1/3 cheddar cheese.
4. From a 16-inch edge, roll dough to enclose filling. Cut log of dough crosswise into 16 equal rolls.
5. Setting them on cut sides, evenly space rolls in a buttered 9 x 13 inch pan.
6. Cover pan lightly with plastic wrap. Let rolls rise in a warm place until almost doubled in size, 25 to 35 minutes. Remove wrap; sprinkle rolls with remaining parmesan and cheddar cheese.
7. Bake in 350 degree F. oven until golden brown, 30 to 35 minutes. Let cool in pan on a rack about 5 minutes. With a wide spatula, lift rolls from pan and serve warm or cool.
Makes 16 soft rolls.
COCONUT COOKIES
1) Blend:
cup shortening
cup white sugar
cup brown sugar
2) Add:
1 unbeaten egg
1 tsp. Vanilla
3) Sift together:
3/4 cup flour
tsp baking soda
tsp baking powder
tsp salt
4) Add both mixtures together.
5) Mix in:
1 cup oatmeal
1 cup coconut
1 cup chocolate chips (optional)
1 cup raisins (optional)
6) Bake at 350F for about 10 minutes.
LAYERED PICNIC PASTA SALAD
12 oz. Bow Ties or other medium pasta shape
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz. proscuitto, thinly sliced
2 tbsp. fresh basil, chopped
3 tbsp. parmesan cheese, freshly grated
Cook pasta according to package directions, drain. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing. Transfer half of pasta to a clear glass bowl. Layer peas, tomatoes, mushrooms, and proscuitto on pasta. Top with remaining pasta. Sprinkle with basil and pour remaining dressing evenly over salad. Sprinkle with Parmesan cheese. Serve at once or cover and chill until ready to serve. Toss right before serving to evenly coat dressing.
Source: Betty Crocker-Pillsburys Yesterdays Recipes yahoo group
BAKED SESAME CHICKEN
2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless, chicken breast halves
2 tablespoons butter, melted
Preheat oven to 400F. Place soy sauce in a 9 x 13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter. Bake at 400F for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve. Serves 4.
CHICKEN WITH BROWN GRAVY
4 boneless skinless chicken breasts
3 Tbsp all-purpose flour
1 cup hot water
cup milk
1 Tbsp chicken bouillion
1) Generously spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and cook 2 to 3 minutes on each side or until browned. Remove from skillet and place on plate. Cover with foil to keep warm.
2) Reduce heat to medium. Add flour to skillet. Using pancake turner or wooden spoon, cook, stirring constantly, for about 3 minutes or until flour is golden brown, breaking up any bits of flour if necessary. Remove skillet from heat.
3) In small bowl, combine water, milk, and bouillion. Blend with wire whisk until smooth. Slowly add half of milk mixture to flour in skillet, stirring until smooth. Place skillet over medium heat. Bring to a boil, stirring constantly and scraping sides of skillet to blend thoroughly.
4) Add chicken and any juices from plate to skillet. Spoon sauce over chicken. Bring to a boil. Reduce heat, cover tightly and simmer 15 minutes.
5) Uncover skillet. Cook an additional 3 minutes or until sauce is slightly thickened, chicken is fork-tender, and its juices run clear.
6) If desired, sprinkle with freshly ground black pepper.
JICAMA SALAD
This is perfect to serve with Tex-Mex and south-of-the-border dishes.
1 large jicama
2 large carrots, peeled and shredded
1 red pepper, cut into very thin matchstick slices
1/2 cup radishes, shredded
1 large cucumber, peeled, seeded, cut into very thin matchstick slices
juice from three limes
1 Tbsp. lime zest
2 Tbsp. rice vinegar
2 Tbsp. ancho chili powder
2 Tbsp. honey
1/2 cup canola oil
1/4 cup fresh cilantro, finely minced
kosher salt and freshly-ground black pepper to taste
1) Use a vegetable peeler or a paring knife to peel the jicama. Shred finely using a box grater or the shredding blade of a food processor.
2) Place shredded jicama, carrots, red pepper, radishes, and cucumber in a large salad bowl.
3) In a small bowl, whisk together the lime juice, lime zest, rice vinegar, ancho chili powder, honey and canola oil.
4) Stir in the cilantro and season with salt and pepper. Pour over the jicama salad.
5) Allow the flavors to marinate for about 15 minutes at room temperature before serving.
STEAK WITH BALSAMIC GLAZE
Extra Virgin Olive oil
2 TBSP pepper corn
1 1/2 lbs. steak
salt
1 TBSP garlic powder
4 slices of bacon diced
1/2 c balsamic vinegar
1/2 c beef broth
2 tsp corn starch
1. Preheat pan on stove top with EVOO on med. high.
2. Smash pepper corn in a plastic bag and season steak both side of with pepper corn, garlic and salt.
3. Place steak in hot pan cook 7 minutes per side for medium doneness.
4. Remove from heat and allow steak to rest 10 minutes.
5. Place bacon in pan and cook until crisp, remove to paper towel to drain.
6. Add vinegar to bacon grease and simmer until liquid reduces scraping the bottom to get up all the goodies.
7. Mix broth and corn starch and wisk until corn starch is dissolved and to pan.
8. Simmer 2 minutes until sauce thickens. Spoon over steak and serve.
PIMENTO CHEESE SPREAD
They say this is a "southern thing" but I know folks all over the world who enjoy pimento cheese. For a real treat, do what I do: use this in grilled pimento cheese sandwiches. I use a whole grain, rustic bread. Wow.
1 pound (about) Colby cheese
1 2 oz. jar diced pimentos (more or less to taste)
1/4 cup Kraft mayonnaise
Start with the cheese at room temperature and mash it with a fork or hands, and then mix in the pimentos (don't drain them but don't use the whole jar either, unless you really like pimentos). Then add mayo until it is the right consistency. It should be a light orange color. Allow to chill in refrigerator a few hours or overnight if possible for the flavors to blend.
Nutrition Facts
Serving Size 23 g /1.5 tbsp
Amount Per Serving
Calories 90
Calories from Fat 70
% Daily Value*
Total Fat 7.7g 12%
Saturated Fat 4.1g 20%
Cholesterol 19mg 6%
Sodium 128mg 5%
Total Carbohydrates 0.6g 0%
Protein 4.5g
CHICKEN ENCHILADAS
Ingredients
1 small onion, chopped (about a cup)
Vegetable oil - grapeseed or olive
2 small cloves garlic, minced
1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
2 Tbsp red chili powder
1 teaspoon sugar
1/2 cup to a cup of water
12 corn tortillas
Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable oil
2-3 cups of cooked chicken, shredded or chopped
Salt
2 cups grated cheese (about 1/3 lb)
Method
1. Preheat the oven to 350F.
2. Prepare the sauce. Coat a large skillet with oil and saut the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more. While the onions are cooking, pure the canned tomatoes in a blender. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers. Remove from heat. Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine.
3. Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese. Sprinkle with a little salt. Set aside.
4. Prepare the tortillas. There are 2 basic ways to prepare the tortillas - the traditional way of dipping them in the sauce and heating them individually, and my mom's way when she is trying to cut down on the fat.
Source: Simply Recipes
BOSTON MARKET CREAMED SPINACH
10 3/4 can cream of celery soup
1 tbs. flour
1/4 cup butter or margarine or canola oil
1/2 tsp. garlic salt or to taste
Salt to taste
Pepper to taste
20 oz. frozen chopped spinach, cooked according to package directions, well drained OR
2 pounds fresh spinach, cleaned, stems removed, chopped, cooked and drained
1 tblsp dry onion, chopped, OR
1 small onion, peeled, ends removed, diced
In a large saucepan over medium heat, whisk together celery soup, flour, butter or margarine or canola oil, garlic salt, salt and pepper until smooth and piping hot. Add cooked and drained spinach, dry chopped onion or diced onion. Serve.
BLUEBERRY CHEESECAKE BREAD
1 pkg. (16.5 to 18.25 oz.) Blueberry Muffin Mix (prepare as directed on package)
Filling:
1 pkg. (8 oz.) cream cheese, softened
1/2 teaspoon almond extract
1/4 cup granulated sugar
1 teaspoon lemon juice
1 egg
Streusel Topping:
1/4 cup butter, melted
1/4 cup flour
1/4 cup granulated sugar
1/4 cup chopped nuts
1 teaspoon cinnamon
Muffin Mix:
Prepare muffin mix as directed on package, including adding the blueberries. Pour half of the batter into a greased 9 x 5-inch loaf pan.
Filling:
In a separate mixing bowl, beat together cream cheese, almond extract, sugar, lemon juice and egg until smooth. Spread the cream cheese filling over the layer of muffin batter in the pan. Pour the remaining batter on top of the filling.
Streusel Topping:
Stir together melted butter, flour, sugar, chopped nuts and cinnamon. Sprinkle streusel topping over the top of the batter.
Bake at 375 degrees F. for 35 to 45 minutes or until toothpick inserted into middle comes out clean.
Cool, then refrigerate before serving.
Source: A_L_I_ACookingCorner yahoo group
KEY LIME FRUIT SALAD
1 container (6 oz) Yoplait Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup fresh blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted
1. In small bowl, mix yogurt and orange juice; set aside.
2. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
Serves 8
CRANBERRY-PECAN MUFFINS
2 c flour
1/2 c brown sugar
1/4 c sugar
2 tsp baking powder
1 tsp salt
1 1/4 c milk
1/2 c oil
1 egg
1 tsp almond extract
1 c sweetened dried cranberries (Craisins)
1/3 c chopped pecans
sugar
Combine flour, sugars, baking powder, and salt in medium mixing bowl. In a separate bowl combine milk, oil, egg, and extract. Add liquid ingredients to dry ingredients stirring just until moist. Stir in cranberries and nuts. Put into muffin pan. Sprinkle tops with sugar.
Bake 350 about 25 minutes or until golden brown. Cool 5 minutes in pan; remove to wire rack to cool.
Makes 12 muffins
GOLDEN CRUSTED PORK CHOPS
1 pkg. stuffing
3 T. Miracle Whip
3 T. Dijon mustard
6 pork chops
3 C. frozen green beans
2 T. Italian dressing
Preheat oven to 425. Prepare stuffing as directed on package. Combine Miracle Whip and mustard in small bowl, set aside. Arrange pork chops in 9x13 baking dish; brush with half of the mustard mixture. Top chops with stuffing; cover dish with foil. Bake 10 minutes. Meanwhile, place green beans on large sheet of foil; drizzle with Italian dressing. Fold foil over and seal edges to form packet. Uncover chops; place bean packet in oven. Bake an additional 20 minutes or until chops are cooked through and beans are heated through.
ANGEL HAIR CRAB SALAD
2 cups angel-hair pasta, cooked, rinsed & chilled
1 Medium onion, chopped
1 package broccoli-slaw mix
1 can kidney beans, drained & rinsed
5 oz. crab meat
dill weed, optional
Mix together and coat with salad dressing of your choice.
CROCKPOT COUNTRY RIBS
1 1/2 cups barbecue sauce, divided
1/2 cup apricot jam
1 tablespoon soy sauce
4 pounds boneless country style pork spareribs
Combine 3/4 cup of barbeque sauce, apricot jam and soy sauce. Place ribs in crock pot. Pour sauce over ribs. Cover and cook on LOW for 8-9 hours. Stir in remaining barbecue sauce 15 minutes before serving. Cover and cook an additional 15 minutes until heated through.
BOURBON CHICKEN
Serves:4
Ingredients
1 chicken, cut into pieces
1 cup (225 ml) bourbon whiskey
1/2 cup (125 ml) dark brown sugar
1 cup (225 ml) ketchup
2 tsp (10 ml) Worcestershire sauce
1/4 cup (60 ml) white vinegar
1 tbsp (15 ml) fresh lemon juice
3 cloves garlic, minced
1/2 tsp (2 ml) dry mustard
salt and pepper to taste
Preparation
Grill chicken until partially done.
While chicken is grilling mix the other ingredients.
Brush chicken with a thin coating of glaze. Continue to baste when turning chicken. Watch chicken carefully to ensure that the glaze does not burn.
Bone-in chicken is better than boneless for this recipe.
EASY APPLE CRISP
5 to 6 c. peeled, sliced cooking apples
1/3 c. butter or margarine
1/2 c. all-purpose flour
1/2 c. rolled oats
3/4 c. packed brown sugar
1/2 to 1 tsp. cinnamon
Spread apples in a 9x9 inch baking pan. Cut butter into remaining ingredients until the mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375 degrees for 30 to 35 minutes. Serve warm. Let stand 10 minutes before serving
Yield: 6-8 servings.
CHOCOLATE CHEESECAKE PIE
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1/4 cup cocoa
1-1/2 tsp vanilla
1 large (9 oz) graham cracker crumb crust
2 cups frozen whipped topping, thawed
Preheat oven to 350. Beat cream cheese and sugar until blended. Beat in eggs until well blended. Add cocoa and vanilla, blending until smooth. Pour into crust. Bake in preheated oven 30 to 35 minutes until almost set in center. Cool completely on wire rack. Cover and refrigerate. Spread whipped topping on top. Garnish as desired. Refrigerate leftovers.
Makes 8 to 10 servings.
CAULIFLOWER WITH CHEESE
1 large cauliflower
4 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 egg yolk, beaten
1/2 teaspoon sugar
2 tablespoons grated cheddar cheese
1 teaspoon salt
2 small rusks
Wash the cauliflower. Tie it tightly in a cheesecloth bag and cook until tender in boiling salted water. Drain and put in a baking dish. Melt the butter, stir in the flour and blend well. Stir in the milk slowly, and when the sauce begins to thicken, stir in the egg yolk, sugar, cheese and salt. Cook and stir a few minutes longer to let the sauce get quite thick, then remove from the fire. Let it rest a few minutes. Crush the rusks. Pour the sauce over the cauliflower and sprinkle the top with the crushed rusk crumbs. Place in a preheated 400 oven 15 minutes to brown.
Source: Wonderful, Wonderful Danish Cooking by Ingeborg Dahl Jensen
SMOKED SALMON AND EGG SALAD
Ingredients
12 eggs
2 stalks celery, chopped
1 red onion, chopped
5 oz. diced smoked salmon
1 C. mayonnaise
3 Tbs. chopped fresh dill
Salt and pepper to taste
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.
PEPPY SPREAD
2 cups (8 oz.) Velveeta Mexican cheese
8 oz. pkg. cream cheese, softened
4-1/2 oz. can deviled ham
2 Tbs. chopped green onion
2 Tbs. milk
1/2 tsp. Worcestershire sauce
1. Mix Velveeta and cream cheese until well blended.
2. Stir in remaining ingredients; chill.
3. Serve with assorted crackers, if desired. 2-1/2 cups.
Source: Magazine clipping
FORK STEAK AND HEAVENLY GARLIC BREAD
Yield: 2 servings
For the steak:
2 12-oz steaks
1/2 cup crushed garlic
1 medium white onion
6 button mushrooms
2-3 bell peppers
1/4 cup balsamic vinegar
Seasoning salt
Fresh ground black pepper
1 can beer (not light)
For the garlic bread:
1 loaf French bread
18 oz mayonnaise
Small pile grated cheddar or jack cheese
1 stick of butter
1/2 cup crushed garlic
1. Preheat oven to 400 degrees F.
2. Lay steaks side by side in a 2-quart Pyrex dish. Rub crushed garlic, seasoning salt and pepper liberally on both sides of the steaks. Drizzle balsamic vinegar over steaks and rub in well. Put chopped onion on top and underneath steaks. Pour beer over the steaks. Tuck mushrooms and sliced bell peppers in all remaining crevices. Cover dish and place in oven and cook for 45 minutes or until fork tender.
3. Meanwhile, cut French bread down the center. Melt stick of butter. Stir together the mayonnaise, grated cheese, melted butter and crushed garlic in a bowl. Spread liberally on both halves of the French bread.
4. Bake in the oven alongside the steak until the topping is golden brown.
Source: Coolio's Rules
http://www.oxygen.com/tvshows/coolio/about.aspx
BAKED CHICKEN NUGGETS
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs (I used 1/2 cup regular and 1/2 panko bread crumbs)
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Source: allrecipes.com
CHEESE ZUCCHINI SQUASH CASSEROLE
8 oz. butter
8 oz. spaghetti, broken into 1" pieces
3 c. chicken broth
2 med. zucchini
2 med. yellow squash
1 sm. onion, chopped
4 fresh tomatoes, diced
1 lb. cottage cheese
1 tsp. basil
1/2 tsp. oregano
1 tbsp. Accent
Parmesan cheese
Melt 4 ounces butter in a large pot. Add spaghetti and toast until golden brown. Add chicken broth and cook until almost tender. Meanwhile, saute zucchini, yellow squash and onion until tender crisp. Mix cottage cheese with basil, oregano and Accent. Place alternating layers of toasted spaghetti, zucchini mixture, cottage cheese and diced tomatoes in casserole dish. Top with Parmesan cheese. Place in 350 degree oven and bake uncovered for 30 minutes. Yield: 8 servings.
CREAM PEAS
This basic method is great for green beans, carrots, or corn if your family is not fans of green peas.
Servings: 4
Ingredients:
2 cups frozen green peas, thawed
2/3 cup water
1/8 teaspoon salt
3 tablespoons butter
1/3 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar
Directions:
1. In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
2. In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.
DEVILED EGG SPREAD
Adapted from Food & Wine.
1 dozen large eggs
2 Tablespoons white vinegar
1/2 pound sliced white sandwich bread
1 cup mayonnaise
1 Tablespoon yellow mustard
Kosher salt and freshly ground pepper
Paprika for dusting
In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in water.
Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in a 450 degree oven for about 6 minutes, until barely browned.
Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with chopped egg whites. Season with salt and pepper.
Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.
Make Ahead: The deviled egg spread can be refrigerated overnight.
Source: Noble Pig
http://www.noblepig.com/2010/02/03/deviled-egg-spread.aspx
GOOFY CAKE
1 1/2 c. flour
1/2 tsp. salt
3 tsp. cocoa
1 tsp. vinegar
1 tsp. vanilla
1 c. sugar
1 tsp. soda
6 tbsp. cooking oil
1 c. cold water
Sift together flour, salt, soda, sugar and cocoa in a bowl. Form a hole in the middle of the dry ingredients and add oil, vinegar, vanilla and water. Beat well and pour into greased and floured 8 x 8 inch pan. Bake at 350 degrees for 30 minutes.
CHOCOLATE FROSTING:
2 c. granulated sugar
1/2 c. milk
1/2 c. butter (or butter)
1/2 c. cocoa
Melt butter in a saucepan and add sugar, milk and cocoa and bring to boil. Boil for 3 1/2 minutes. Beat well and ice cake.
BEEF AND TORTILLA CASSEROLE
2 pounds lean ground beef
1 onion, chopped
1 (8-ounce) can tomato sauce
1 (4-ounce) can ORTEGA Diced Green Chiles
1/2 cup ORTEGA Taco Sauce - Medium
1 (10.75-ounce) can condensed cream of mushroom soup
1 (10.75-ounce) can condensed cream of chicken soup
1/2 cup milk
12 flour tortillas
1 cup shredded cheddar cheese
1. Preheat oven to 375F (190C). Lightly grease a 13 x 9 x 2-inch baking pan.
2. Over medium-high heat, using a large skillet, brown ground beef with onion, about 5 minutes; drain. Add tomato sauce, green chiles and taco sauce. Stir well and remove from heat.
3. In medium saucepan heat mushroom soup, chicken soup and milk until hot but not boiling, about 4 minutes.
4. Cut flour tortillas into strips. Layer prepared pan with half the tortilla strips, half the meat mixture, half the soup mixture and half the cheese; repeat.
5. Bake for 30 minutes until cheese is melted and casserole is hot.
Makes 12 servings.
BACON AND CHIVE POTATO PATTIES
1 lb. russet potatoes, peeled and grated
1-1/2 bacon slices, fat trimmed, finely chopped
2 Tbs. fresh chives, chopped
1/4 cup sour cream
1 Tbs. olive oil
Preheat oven to 350F. Press potatoes between layers of paper towels to absorb as much moisture as possible. Combine remaining ingredients, except oil, in a bowl. Season with salt and pepper to taste and mix thoroughly. Divide mixture into 4 3-inch patties. Heat oil in a heavy nonstick skillet over medium high heat. Without overcrowding skillet, cook potato patties 2-3 minutes per side, in batches if necessary, until browned on both sides. Arrange potato patties in a single layer in a shallow baking pan. Bake, uncovered, about 20 minutes or until cooked throughout.
SESAME NOODLES
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 8
"This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!"
Ingredients:
1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted
Directions:
1. Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
CRAB TETRAZZINI
8 oz. spaghetti, broken in pieces 3 - 4 inches long
2 (10 1/2 oz.) cans cream of mushroom soup
1 1/2 c. milk
5 tbsp. butter
1/4 c. chopped green peppers
1 c. shredded cheddar cheese
1/2 c. Parmesan cheese
1 lb. imitation or real crab meat
Cook broken spaghetti pieces in salted boiling water until done. Drain. Preheat oven to 350 degrees. Mix soup, milk, butter and green peppers together. Heat on stove until butter is melted. Mix well. Add cooked spaghetti, cheddar cheese, Parmesan cheese and crab meat. Pour into 9 x 13 inch baking dish. Cover. Bake 30 to 40 minutes. Serves 10 to 12.
BUTTER COOKIES
10 oz. butter
1 tablespoon Pam cooking spray (for baking)
1 egg yolk
3 oz. + 1 tablespoon icing sugar
1/4 teaspoon salt
11 oz. all-purpose flour
4 oz. corn starch
2 tablespoons full cream milk
1/2 teaspoon vanilla extract
Method:
Cream butter with spray, sugar, egg yolk, salt and vanilla extract until fluffy. Add in milk and mix well.
Fold in multi-purpose flour and corn starch. Mix until dough become soft and not stick on hands.
Preheat oven to 350 degree Fahrenheit. Line two baking sheets with parchment paper. Roll the dough to 1/4 inch thick. Cut into rounds or whatever shapes you wish using cookie cutters. Place the cookies on the prepared baking sheets and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
Bake for 15 minutes, or until cookies are lightly brown. Cool on rack.
Source: Rasa Malaysia - Easy Asian cooking
http://www.rasamalaysia.com
BROWNIES FROM HEAVEN
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup baking cocoa
1 cup chopped walnuts
Frosting:
1/2 cup butter, softened
3 1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup milk
1 tsp vanilla
In a large bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the vanilla. Combine the flour and cocoa. Add to the creamed mixture just until combined. Stir in the walnuts. Spread into an ungreased 13 x 9 inch baking pan. Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the frosting, in a small bowl, beat the butter until fluffy. Beat in the confectioners' sugar, cocoa, milk, and vanilla until smooth. Spread over the brownies. Cut into bars.
Makes 2 dozen.
Source: Taste Of Home
BREAKFAST CASSEROLE
Servings: 8
Preparation Time: 20 minutes
Cook Time: 30 minutes
1 pound bacon, cut into pieces or 1 pound sausage
1 green bell pepper, chopped
1 onion, chopped
1 package frozen hash brown potatoes
8 eggs , beaten
6 slices bread, broken into pieces
2 cups shredded cheddar cheese
1 cup milk
1 (14.5 ounce) can Red Gold Petite Diced Tomatoes with Green Chilies or 1 (14.5 ounce) can Red Gold Petite Diced Tomatoes Mexican Fiesta
Cook bacon until brown. Add green bell pepper, onion and hash browns; cook and stir until browned.
In mixing bowl combine eggs, bread, cheese, milk and RED GOLD PETITE DICED TOMATOES with GREEN CHILIES. Add browned meat mixture and pour into greased 13x9x2 inch baking dish. Cover and refrigerator the casserole overnight.
Preheat oven to 350 F Bake casserole for 25 to 30 minutes or until lightly browned.
NUTRITIONAL FACTS PER SERVING
Calories 290, Fat 15.00g, Cholesterol 190.00mg, Sodium 750.00mg, Carbohydrate 20.00g,
Fiber 3.00g, Protein 20.00g, Vitamin A 20%, Vitamin C 25%, Calcium 30%, Iron 10%
Source: RedGoldTomatoes
http://www.redgoldtomatoes.com
TURKEY CLUB CASSEROLE
3 cups cubed cooked turkey breast
6 slices bacon,cooked crisp & broken
1/2 cup seeded, chopped tomato
1/2 cup mayonnaise
6 oz. shredded Monterey Jack cheese
1 tsp. dried basil
1 (10 oz.) can Refrigerated Flaky Biscuits
Heat oven to 375F.
In ungreased 12x8" (2 qt.) baking dish, layer turkey, bacon and tomato. Spread mayonnaise evenly over tomato. Sprinkle with cheese and basil. Separate dough into 10 biscuits. Separate each biscuit into 3 layers. Arrange biscuits over cheese layer, overlapping slightly.
Bake at 375F for 18-28 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
KUNG PAO CHICKEN
This is an excellent recipe.
PREP TIME: 25 min
COOK TIME: 15 min
YIELD: 4 servings
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon cornstarch
3 tablespoons Crisco Pure Peanut Oil, divided
1 medium red bell pepper, cored, seeded and cut into 1-inch pieces
1 medium green bell pepper, cored, seeded and cut into 1-inch pieces
4 green onions, sliced on a diagonal
2 teaspoons minced garlic
2 teaspoons minced gingerroot
1/4 teaspoon crushed red pepper or to taste (optional)
1/4 cup reduced sodium soy sauce
1/2 cup Smucker's Sweet Orange Low Sugar Marmalade
1 cup dry roasted peanuts
1 teaspoon dark sesame oil
Hot cooked rice
Directions:
1 TOSS together chicken and cornstarch in small bowl. Heat 1 tablespoon oil in large skillet or wok on medium-high heat. Add half of chicken. Stir-fry 3 to 5 minutes or until no longer pink in center. Remove from skillet. Repeat with remaining chicken.
2 ADD remaining oil, red and green peppers to skillet, stir-frying 30 to 45 seconds. Add green onions, garlic, gingerroot and crushed red peppers, cooking 15 seconds more. Remove pan from heat.
3 ADD soy sauce, orange marmalade, chicken, peanuts and sesame oil to pan. Cook and stir until heated through. Serve with steamed white or fried rice.
SOUTHERN STYLE STEAKS
Ingredients:
1 stick, plus 2 tablespoons butter, room temperature, divided
4 large Vidalia onions, thinly sliced
3 tablespoons crumbled Gorgonzola
4 (8-ounce) beef fillets
Salt and freshly ground black pepper
Directions:
Preheat grill to medium-high heat. Spray grill with nonstick nonflammable cooking spray.
In a large saucepan, melt 2 tablespoons butter over medium-low heat. Add onions, and cook, stirring frequently, for 20 minutes, or until onions are caramelized. Remove from heat, and set aside.
In a small bowl, combine 1 stick of butter and Gorgonzola; cover, and refrigerate until ready to use.
Sprinkle fillets evenly with salt and pepper. Grill fillets, covered with grill lid, for 4 to 6 minutes per side, or until desired degree of doneness.
*Cooks Note: For a rare doneness, cook steaks on each side for 3 to 4 minutes. Transfer to serving plates and let sit for 5 minutes.
Serve fillets with caramelized onions and Gorgonzola butter.
Servings: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy
Source: Paula's Best Dishes
DROP BISCUITS
2 cups sifted flour
1 tbsp baking powder
1 tsp salt
2 eggs, beaten
3/4 cup heavy cream
Honey
Sift together the dry ingredients. Add the eggs and the cream. Stir to mix. The Dough Should Be Lumpy And Soft. Drop from a tablespoon onto an ungreased baking sheet. Bake in a hot oven at 400 F for 15 minutes. Serve warm with honey. Makes 12 large biscuits.
Source: Farm Journal Country Cookbooks
BRUNCH SKILLET "COUNTRY STYLE"
An old-time family favorite from Somewhere Among My Flowers Bed and Breakfast, Pocasset, Massachusetts.
Ingredients:
6 cups cubed, frozen, Hash Brown Potatoes
1 package (about 3 cups) shredded cheese (yellow or white)
6 bacon strips
1/2 cup grated, chopped onion
3/4 cup green and /or red pepper
1/4 teaspoon pepper Salt to taste
6 extra-large farm fresh eggs (room temperature)
In a large skillet, cook bacon until crisp. Remove bacon and crumble; set aside. Reserve 2-1/2 tablespoons of the drippings. Add potatoes, pepper, and salt to the drippings. Cook until brown and tender, stirring about 10 to 12 minutes. Remove from the stove and make 6 wells in the potato mixture.
Break an egg into each well, cover, and cook on low heat for about 9 to 12 minutes until set. Top with cheddar cheese and bacon and serve hot.
Source: 1st Traveler's Choice Internet Cookbook.
http://www.virtualcities.com/ons/ma/f/maf88018.htm
HONEY RIBS AND RICE
2 pounds extra lean back ribs
10 1/2 ounces condensed beef consomme
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard
1 1/2 cups quick cooking rice
If ribs are fat, place on broiler rack and broil for 15 to 20 minutes; drain well. Otherwise, wash ribs and pat dry. Cut ribs into single servings. Combine remaining ingredients except rice in Crock-Pot; stir to mix. Add ribs and cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Remove ribs and keep warm. Turn Crock-Pot to High setting; add 1 1/2 cups quick cooking rice and cook until done. Serve rice on warm platter surrounded by ribs.
HOT CRAB DIP
Prep: 15 min.
Bake: 35 min.
For a lighter version, substitute reduced-fat cream cheese, light sour cream, 2% reduced-fat Cheddar cheese, and light mayonnaise.
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon dry mustard
1/4 teaspoon garlic salt
1 pound fresh crabmeat, drained and picked
1 cup (4 ounces) shredded Cheddar cheese
Garnish: chopped fresh parsley
Crackers or toasted French bread rounds
Combine first 7 ingredients, stirring until blended. Fold in crabmeat.
Spoon mixture into an 11- x 7-inch baking dish; sprinkle evenly with Cheddar cheese.
Bake at 350 for 35 minutes or until bubbly. Garnish, if desired. Serve immediately with crackers or toasted French bread rounds.
Yield: Makes 6 servings
Source: Southern Living, MAY 2005
GUACAMOLE
Ingredients
1/2 small onion, very finely chopped
2 serranos or one jalapeno, stemmed and seeded, finely chopped
1 medium tomato, cored and finely chopped
1 clove garlic, chopped
10 sprigs cilantro, chopped
3 medium avocados
1/2 cup sour cream
Salt, to taste
1/2 a fresh squeezed lime
Instructions
In a medium bowl, mix onions, chilies, tomato, garlic and cilantro.
Remove the pit and peel on the avocado and cut into small pieces.
Lightly mash the avocado with onion mixture.
Mix in sour cream.
Flavor with salt. Then add the lime juice.
Return the avocado pits to the guacamole (keeps it from turning black) and cover with a sheet of plastic wrap. Make sure to press it directly against the surface all over. Set aside or refrigerate to let flavors blend.
When ready to serve, add whole sprigs of cilantro for garnish. Serve with tortilla chips or mound over shredded lettuce.
BLUE CHEESE BUTTERMILK DRESSING
1 cup buttermilk
1 cup sour cream or nonfat sour cream
3 cloves garlic
1/8 tsp. sugar
1 Tbs. Hungarian sweet paprika
1 tsp. salt
3 Tbs. blue cheese
In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese. Refrigerate 4 hours or more before serving to let flavors blend. Yield: About 1-1/3 cups.
Source: Taste of Home
EASY BAKED CHICKEN
6 boneless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can French fried onion rings
Combine 2 soups in a bowl; Stir well. Pour over chicken and sprinkle parsley flakes and paprika on top. Bake at 350 for 1 hour. Put onion rings on top and bake until brown. Great served over noodles, rice, or with mashed potatoes.
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Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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