| | A to Z Recipes September 18, 2011
Always something to make you think, laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I am not as deft and nimble as I used to be... my work schedule along with my personal commitments kept me so busy that I found I could hardly eek out an issue last Wednesday. Thanks for being patient with me. As you know, I love to cook and both of my daughters, Joanna and Angela, aspired to become good cooks. Joanna is married and has 3 children and is indeed a great cook. Angela is starting a new life far from Mom's kitchen and wants to learn how to cook "like Mom". I gathered some recipes to give to them both and thought... hmm... why not share them with all of you. These are perfect for beginner cooks as well as those who know their way around a casserole dish. The recipes are some from when my kids were growing up as well as some that I thought they'd enjoy preparing. I hope you enjoy them, too!
PS: Happy Birthday wishes are going out to Joanna who will hit a milestone year (40!) this coming Thursday.
Our a2z family will be visiting the Charleston, South Carolina area this year. The reservation is for the week of November 5-11, 2011. I have updated the trip page on our web site which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html. We have rented a lovely beach house on Isle of Palms. We have space for 2 at the house so send me an email. Of course, there are many great places in the area in case you miss out on staying in the house. We will make a day-trip to Savannah, GA to shop and then lunch at The Lady & Sons Restaurant, owned by Hey, y'all! Paula Deen. We also have plans to take in a cruise of Charleston's Harbor, and tour Fort Sumter. A few great restaurants have special plans for our group, and lots more! Use the link on the web page to confirm your interest in sharing expenses of the luxury rental beach house (save at least one half over a hotel).
The current Monthly Theme topic is "The Flavors Of Fall". 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 Newsletter.
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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| Of all the haunting moments of motherhood, few rank with hearing your own words come out of your daughter's mouth. ~Victoria Secunda
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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| ~Shared by Charlie J., Mobile, AL
It has been said that if Christians and Jews really understood the full extent of the power available through prayer, we might be speechless.
Did you know that during WWII there was an adviser to Churchill who organized a group of people who dropped what they were doing every day at a prescribed hour for one minute to collectively pray for the safety of England, for its people and for peace?
There is now a group of people organizing the same thing here in America.
If you would like to participate: Every evening at 9:00 PM Eastern Time (8:00 PM Central) (7:00 PM Mountain) (6:00 PM Pacific), stop whatever you are doing and spend one minute praying for the safety of the United States, our troops, our citizens, and for a return to a Godly nation.
If you know others who would like to participate, please pass this along. Our prayers are the most powerful asset we have.
You don't have to sign on, or sign up - just pray, and ask your friends to join you in prayer.
Thank you . . . let's bring meaning back to "God Bless America".
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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| Tips to Make Easy Dinner Recipes Even Easier!
Prep it Ahead
Cut boneless skinless chicken breasts into bite-size pieces, then freeze in 1-lb. quantities in resealable freezerweight bags so theyre ready to use in your favorite recipes.
If you use browned ground beef frequently, save time by cooking it in advance. If ground beef is refrigerated promptly after cooking, it can be safely refrigerated up to 4 days, or frozen up to 3 months. Never partially cook ground beef for later use -it should be fully cooked to destroy any bacteria.
Purchasing a fully-cooked rotisserie chicken at the supermarket is a quick way to obtain cooked chicken for recipe use.
Purchase ready-to-use cut-up vegetables from the salad bar of your grocery store to use to quickly assemble salads or side dishes. Many fruits and vegetables are also now available already sliced, chopped and washed in the produce section.
Stay Organized
To keep track of exactly what's in your freezer, attach a running inventory list to the freezer door. Add and cross out items on the list as they are stored or removed for at-a-glance meal planning.
Prepare a standard grocery list for items you want to keep on hand, such as kitchen staples like bread, milk, and vegetables, as well as other commonly use foods, such as pasta, cheeses, meats and baking needs. When you use up the last of an item, just circle it on your list so its ready for the next grocery trip.
Organize the food in your refrigerator so you can easily see everything thats there, preventing you from purchasing foods you already have but just didnt know they were there! Also, remember to organize the food in your cabinets and frequently check expiration dates for outdated ingredients.
Make it Easier
Slow cookers let you put everything together in the morning and arrive to a perfectly cooked recipe later in the day.
Plan a day or weekend to do a lot of cooking, then freeze the prepared dishes for enjoyment throughout the week.
Enlist friends and family to help out. Create a family night when everyone works together in the kitchen to help prepare the meal. Or, plan a potluck with your neighbors and friends, asking everyone to prepare and share their favorite recipes.
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: The Flavors Of Fall
Fall is approaching. The days are getting shorter and the evenings cooler, but there is still bountiful produce in season. Fall offers a new variety of nutritious fruits and vegetables which will inspire you to get back in the kitchen and try new, delicious recipes. Share a few with your fellow a2z'ers using seasonal ingredients in this delightful monthly theme topic. Apples, pears, cranberries, squash, cabbage, stews, cobblers, etc. come to mind. Yum! We're looking for recipes that feature the flavors of fall. Please join in the fun by sharing your favorite recipes in this month's theme. 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 "The Flavors Of Fall". 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 of August. 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:The Flavors Of Fall.
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 "The Flavors Of Fall" has a deadline of September 30, 2011, and will be posted on October 9, 2011.
Please use this email link to submit a recipe for theme recipes: The Flavors Of Fall. As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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A Police STOP at 1AM
~Shared by Judy, Montreal, Canada
An elderly man is stopped by the police around 1 a.m. and is asked where he is going at this time of night.
The man replies, "I am going to a lecture about alcohol abuse and the effects it has on the human body."
The officer then asks, "Really? Who is giving that lecture at this time of night?"
The man replies, "That would be my wife."
The Greatest Benefits of Being Over 40
~Shared by Johnny, LA
- Your joints are more accurate meteorologists than the national weather service.
- People call at 9 PM and ask, "Did I wake you?"
- People no longer view you as a hypochondriac.
- There is nothing left to learn the hard way.
- You can eat dinner at 4 P.M.
- You enjoy hearing about other peoples operations.
- You get into heated arguments about pension plans.
- You have a party and the neighbors don't even realize it.
- You no longer think of speed limits as a challenge.
- You quit trying to hold your stomach in, no matter who walks into the room.
- You sing along with elevator music.
- Your eyes won't get much worse.
- Your investment in health insurance is finally beginning to pay off.
- You can't remember who sent you this list.
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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Search A to Z Recipes Site and Newsletters:
QUICK & EASY PEACH COBBLER
1 1/2 c. Bisquick
3/4 c. sugar
1/2 c. milk
1 tsp. cinnamon
1 stick butter
1 (size 2 1/2) can peaches with syrup
Melt butter in 9 inch cake pan (square). Mix together in small bowl: Bisquick, sugar, milk and cinnamon. Spoon mixture over butter. Place peaches over mixture and pour peach syrup over all. Bake for 30 to 40 minutes at 350 degrees. Serve warm alone or with vanilla ice cream.
ALFREDO MOSTACCIOLI
If you can boil water you can prepare a restaurant quality meal. Mostaccioli, or penne pasta, is tossed with a rich, creamy white sauce of cream, Parmesan and fresh parsley.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Makes 8 servings
Ingredients:
1 (16 ounce) package mostaccioli
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese (not the stuff in the green can!!!)
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
Nutrition:
Calories 408 Total Fat 24 g Saturated Fat 14 g Cholesterol 72 mg Sodium 426 mg Total Carbohydrates 42 g Dietary Fiber 2 g Protein 8 g
Source: Adapted from a recipe from Randall's
FRIED MUSHROOMS IN SOUR CREAM
(Paistetut Sienet)
These Finnish fried mushrooms are the perfect accompaniment to a steak.
Serves 4.
4 tablespoons butter
1/4 cup finely chopped onions
1 pound fresh mushrooms, thinly sliced
1/4 cup dry bread crumbs
1/2 cup sour cream
1. In a heavy 10- to 12-inch stainless-steel or enameled skillet, melt 4 tablespoons of butter over moderate heat.
2. When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft and transparent but not brown.
3. Now add the mushroom slices and cook another 3 to 5 minutes. Shake the pan from time to time so that the mushrooms do not stick.
4. When the mushrooms are a light, delicate brown, sprinkle in the bread crumbs and toss the contents of the pan gently with a rubber spatula or wooden spoon. Remove the pan from the heat.
5. In a small bowl, beat the sour cream with a wooden spoon or whisk for a minute or two, then stir it into the skillet. Toss lightly until the mushrooms are well coated with the cream.
6. Serve as a vegetable accompaniment to meat or fish dishes.
SPICY LAYERED BEAN DIP
This can be served as a light meal on a busy night.
1 can refried beans
1 1/2 cup salsa
1 1/2 cup sour cream
grated Cheddar cheese
chopped tomatoes
sliced green onions
shredded lettuce
Put beans into a pan and heat over medium heat, mashing the beans to make a paste, and heating until bubbling hot.
Spread in a 9x13 inch glass pan and allow to cool. Mix salsa and sour cream together and spread mixture evenly on top of beans in pan. Top with chopped tomatoes, grated Cheddar and sliced green onions.
Serve chilled, topped with shredded lettuce, with corn chips or baked-fried corn tortillas.
CREAMY CHICKEN CASSEROLE
Prep: 5 minutes
Bake: 45 minutes
Serves: 8
Using canned chicken makes it easy to prepare...and a crunchy cracker topping and some colorful broccoli takes this delicious casserole from ordinary to extraordinary.
Ingredients:
1 package (16 ounces) bow tie pasta or medium shell-shaped pasta, cooked and drained
2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 soup cans milk
1 bag (16 ounces) frozen broccoli cuts
1 can (12 ounces) chunk white chicken breast, drained
15 butter-flavored crackers, crumbled
Directions:
Stir the pasta, soup, milk, broccoli and chicken in a 3-quart shallow baking dish. Sprinkle with the cracker crumbs.
Bake at 350F. for 45 minutes or until the cracker crumbs are golden brown.
Nutrition Information
Nutritional Values per Serving
Using Campbell's Condensed Cream of Chicken Soup: Calories 407, Total Fat 11g, Saturated Fat 4g, Cholesterol 39mg, Sodium 796mg, Total Carbohydrate 55g, Dietary Fiber 5g, Protein 23g, Vitamin A 19%DV, Vitamin C 55%DV, Calcium 14%DV, Iron 18%DV
Nutritional Values per Serving
Using Campbell's Condensed 98% Fat Free Cream of Chicken Soup: Calories 376, Total Fat 7g, Saturated Fat 3g, Cholesterol 39mg, Sodium 625mg, Total Carbohydrate 55g, Dietary Fiber 4g, Protein 22g, Vitamin A 20%DV, Vitamin C 55%DV, Calcium 14%DV, Iron 18%DV
Source: Campbell's Community
FIESTA SOUP
Ingredients
1 (10 ounce) cans Rotel, diced tomatoes and green chilies
1 (15 1/4 ounce) cans whole kernel corn, drained
2 (15 ounce) cans black beans, rinsed and drained
shredded cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions
Combine Rotel, corn and beans in saucepan and heat through. Garnish servings with cheese and sour cream if desired.
Source: My adaptation of a recipe from Taste of Home
CRAB, MACARONI & BROCCOLI CASSEROLE
1 1/2 c. shredded processed cheese (can use Velveeta cubes)
1/2 c. mayonnaise
1 c. milk
1 (10 3/4 oz.) can cream of onion soup
4 tbsp. butter
2 c. diced broccoli
2 med. tomatoes, diced
1/2 lb. (8 oz) elbow macaroni, cooked and drained
1 lb. (16 oz) imitation crab meat
1/2 c. fine bread crumbs
1/4 c. Parmesan cheese, grated
Combine cheese, mayonnaise, milk, soup in bowl and mix well. Melt butter in small skillet and saute broccoli until tender crisp (3 minutes). Remove from heat. Add broccoli mixture to cheese mixture and tomatoes and crab meat. Use rest of butter, bread crumbs and Parmesan cheese. Mixed together, sprinkle on top. Bake at 350 degrees for 35 to 45 minutes.
MOUTH WATERING SUPER EASY POT ROAST
1 pot roast that fits your slow-cooker
1 can Cola "classic"
1 envelope of Lipton's Onion Soup Mix
Place a 3-4 lb pot roast in slow-cooker (or large enough to fit the size of slow cooker you will be using).
Pour half an envelope of Lipton Onion Soup mix over the roast. Pour the entire can of cola over roast, and then top with remainder of soup mix.
Set slow cooker on high and cook for 4 hours. Turn pot roast over about half way through cooking time.
EASY POLISH KAPUSTA
one large head of cabbage, chopped
2 cans diced tomatoes (with liquid)
2 cans water
one pound bacon
salt and pepper to taste
Chop head of cabbage into medium to small pieces. Place in a large boiler and add 2 cans of diced tomatoes with liquid. Add 2 cans of water and place bacon on top. Cook covered on medium until boiling, then add salt and pepper to taste. Simmer until bacon cooks and cabbage cooks down, stirring frequently (approximately 5-6 hours). Uncover and let liquid cook out.
Please note: This recipe is NOT appropriate for a crock pot.
BEAN & CHEESE NACHOS
Tortilla chips
1 can refried beans (we like jalapeno flavored)
Cheddar cheese, shredded
Stir refried beans and spread on each tortilla chip. Lay in single layer in baking pan. Place a small mound of cheese on top of beans on each chip. Bake a few minutes in 350F oven until cheese and beans are bubbly. Serve topped with your choice of shredded lettuce, jalapeno peppers, salsa, and sour cream.
CHICKEN-N-RICE
6 boneless chicken breasts
butter
1 1/2 c. rice (regular, uncooked)
1 can cream of chicken soup
1 can cream of celery soup
3/4 c. water
Skin chicken. Brown in butter in a skillet. In 9x13 Pyrex, put rice, soups and water. Mix well. Place browned chicken on top of mixture. Cover with foil. Bake at 350 degrees for 1 hour. Delicious and easy!
TATER TOT CASSEROLE
1 lb. ground beef
1 (1 lb.) pkg. tater tots
1 can cream of chicken soup
Press the ground beef into the bottom of an 8"x8" pan. Spread the soup evenly over the top of the meat. Lay the tater tots on top and bake for 1 1/2 hours in a 350 degree oven. This casserole can be doctored up by adding finely chopped onion to the meat, or any canned vegetable, drained and added before spreading the soup.
EASY DELICIOUS RUMP ROAST
3 lb. rump roast
1 can cream of mushroom soup
1 pkg. Lipton "Beefy-onion" soup mix
Line baking pan with "heavy-duty" aluminum foil. Put roast in center of foil. Cover roast with cream of mushroom soup. Pour 1 package of Lipton dry soup over this. Bring up foil over entire roast and seal to make it air tight. Bake at 350 degrees for 2 1/2 hours.
EASY BANANA PUDDING
1 lg. box vanilla wafers
5 lg. bananas
1 can Eagle Brand sweetened, condensed milk
8 oz. cream cheese, softened
1 lg. box instant vanilla pudding
3 c. milk
1 lg. container Cool Whip
Mix milk, cream cheese, Eagle Brand milk, instant pudding and 1/2 of Cool Whip until thick. Layer wafers, pudding mixture and bananas, then top with remaining Cool Whip. Garnish with crushed wafers if desired. Refrigerate until set.
QUICK IMPOSSIBLE QUICHE
12 slices bacon, fried crisp and crumbled
1 c. shredded Swiss cheese
1/3 c. chopped onion
2 c. milk
4 eggs
1/2 c. Bisquick
1/4 tsp. salt
1/8 tsp. pepper
Grease 9 or 10-inch pie pan. Sprinkle bacon and cheese on bottom of pie pan. Blend all other ingredients in blender for 1 minute. Carefully pour over bacon and cheese in pie pan.
Bake at 350F for 45 minutes. Let stand 5 minutes.
Note: Crab, shrimp, drained and cooked veggies may be added in place of bacon.
EASY CHICKEN SPAGHETTI
Chicken (I use about 3 breasts, cooked and cubed)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
about 1 can of milk
1 lb. Velveeta cheese, cubed
Garlic salt
Mushrooms (optional)
12-16 oz. cooked spaghetti noodles
Mix both soups together with about 1 can of milk in pan. Add Rotel and cheese. Cook on medium to low heat. Stir in cooked chicken and garlic salt (mushrooms - optional). When all of cheese is melted, stir in cooked spaghetti noodles.
IMPOSSIBLE QUESADILLA PIE
2 (4 oz.) cans green chilies, chopped & drained
4 c. shredded cheddar cheese
2 c. milk
1 c. baking mix (like Bisquick)
4 eggs
Preheat oven to 425 degrees. Grease pie plate, 10 x 1 1/2 inches. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired.
COFFEE SHOP FUDGE
Makes 2 pounds
1 cup chopped pecans
3 cups (18 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
2 tablespoons strong brewed coffee, room temperature
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract
Line an 8-in square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes, stirring after each minute; set aside. In a 2-qt microwave-safe bowl, combine chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1-1/2 minutes. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in squares. Cover and store at room temperature (70-80 degrees).
HOT CRAB DIP
INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese (I use mixture of FRESH parmesan and cheddar)
2 (6 ounce) cans crabmeat
1 1/2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
paprika, for garnish
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.
SCOTCH EGGS
Hard-boiled eggs are wrapped in sausage, breaded, and deep-fried. Served warm or at room temperature, these are great for breakfast or quartered as an appetizer.
INGREDIENTS:
2 raw eggs
1 tablespoon Dijon-style mustard
2 cups fresh bread crumbs (see Maggie's note)
8 hard-cooked eggs, peeled
1 pound bulk country-style sausage
Vegetable oil for frying
PREPARATION:
Beat the raw eggs and mustard together in a shallow bowl. Place the bread crumbs in another shallow bowl. Encase each hard-cooked egg completely in a thin layer of sausage, using both hands to mold the sausage around the egg.
Dip one sausage-encased egg first in the egg mixture and then coat with the bread crumbs*. Set aside on a plate and repeat with the remaining hard-cooked eggs. Refrigerate covered at least 3 hours or overnight.
Heat 3 inches oil in a deep-fat fryer to 375 degrees F. Fry 2 or 3 eggs at a time, turning occasionally, until quite well-browned, 10 to 15 minutes. (You want to make sure the sausage meat is thoroughly cooked.) Remove them from the oil with a slotted spoon and drain on paper towels. Serve the Scotch eggs, cut into quarters, at room temperature. Pass additional mustard if desired.
Yield: 8 portions
*Note from Maggie: I use Pork flavor Shake'n Bake instead of bread crumbs. Dee-lish served hot and dipped in cool Ranch dressing!
Source: The Silver Palate by Julee Rosso & Sheila Lukins (Workman Publishing)
CHILE RELLENOS CASSEROLE
I baked a pan* of this and Angela and I ate it all week. I wrapped some in flour tortillas for breakfast, and had some on toast as sandwiches for lunch, too. Now she will know how easy it is to fix!
10 eggs
1/2 cup unsifted flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, melted
16 oz. low fat small curd cottage cheese
1 pound Monterey Jack Cheese, shredded
1/4 tsp. ground cumin
2 4 oz. cans of chopped green chiles
Heat oven to 350 degrees F and grease small baking dishes. In large bowl, beat eggs until light and lemon colored. Add all ingredients except chilies. Mix.
Pour 1/2 cup mixture into each pan and spread. Top with thin layer of green chiles. Top with another layer of mixture. Bake about 30 minutes until top is browned and center firm. It is best served hot from the oven.
*If you prefer, you can make this in a 9x13 pan, just plan to bake it a little longer. HINT: you can make the egg mixture the night before and assemble it just before baking.
Makes 8 servings.
ALFREDO PIZZA
1 reg. whole wheat pizza crust (Boboli is very good)
1 tbs. olive oil
1/2 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 1/2 cups mozzarella cheese
Preheat oven to 450 degrees F (230 degrees C). Place crust on large pizza sheet; brush with oil. In a non-stick saucepan over low heat, mix the cream, butter, and cream cheese, stirring constantly, until melted and well-blended. Mix in Parmesan cheese and garlic powder. Continue to cook and stir 15 minutes, or until Parmesan is lightly browned. Spread over the pizza crust. Top with mozzarella cheese. Bake in oven 15 minutes or until cheese is bubbly.
OVEN-FRIED CHICKEN STRIPS
Use leftovers for lunch: tortilla wrap with shredded lettuce and ranch dressing.
Yield: Makes 5 servings (serving size: 3 strips)
Ingredients
2 tablespoons butter
1/3 cup reduced-fat baking mix (like Bisquick)
1/3 cup grated Parmesan cheese
1 1/2 teaspoons Old Bay seasoning
1/8 teaspoon black pepper
2 pounds chicken breast strips
Preparation
1. Melt butter in a 15- x 10-inch jelly-roll pan in a 425 oven.
2. Place baking mix and next 3 ingredients in a large zip-top plastic bag; shake well to combine. Add chicken, several pieces at a time, shaking well to coat. Arrange chicken in melted butter in hot baking dish.
3. Bake at 425 for 30 minutes or until chicken is done, turning once. Serve immediately.
Note: To freeze, place uncooked, coated chicken strips on a baking sheet in the freezer. Once frozen, place strips in a zip-top plastic freezer bag, and freeze until ready to prepare. Bake frozen strips on a hot buttered jelly-roll pan (according to previous directions) at 425 for 35 minutes, turning after 25 minutes.
Note: For testing purposes only, we used Bisquick Heart Smart mix.
Source: Southern Living, June 2006
TREY'S TACO SOUP
You can use various garnishes including shredded cheddar, sour cream, hot sauce, chips. Soup reheats well and is enjoyed as leftovers, too. This doubles, triples, etc. very well.
1 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasonings
1 pkg dry Ranch dressing seasonings
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can black beans (Trey uses Ranch brand)
1 can pinto beans (Trey uses Ranch brand)
1 can whole kernel corn
Brown meat and onion. Drain. Add seasonings. Add beans and corn. Add to meat along with tomatoes. Simmer until well blended and hot. Eat and enjoy.
Add a bit of grated cheese or sour cream and this simple soup is perfect for cold nights.
BREAKFAST-STYLE SAUSAGE GRAVY & BISCUITS
(Cracker Barrel-style)
This is the very best method for WHITE gravy around. Perfect every time, even if you've never made gravy before! Use frozen or refrigerated biscuits if making them yourself is scary.
3 cups milk
6 tablespoons flour
salt and pepper, to taste
8 ounces spicy sausage (pan sausage; we like Jimmy Dean)
2 3/4 cups biscuit mix (like Bisquick)
3/4 cup milk
Combine 3 cups milk, flour, salt and pepper in a jar. Shake, covered, until flour is dissolved. Pour into a skillet. Simmer for 15 minutes, until thickened, stirring constantly. Brown sausage in separate skillet, stirring until crumbly; drain. Add sausage to gravy, stirring occasionally.
Mix biscuit mix with remaining 3/4 cup milk in bowl until soft dough forms. Drop by spoonfuls onto ungreased baking sheet. Bake at 450 degrees for 10 minutes or until brown. Ladle sausage gravy over split biscuits.
SHRIMP VICTORIA
You can sub low-fat margarine and sour cream. This is so easy and so delicious!
1 lb. peeled, cleaned shrimp (raw), coarsely chopped (can use frozen)
1 c. sour cream
1 sm. chopped onion (I grate mine)
1/4 c. butter
8 oz. fresh mushrooms, sliced
1 tbsp. flour
1/4 tsp. salt
Dash of cayenne pepper
Cooked rice
Saute shrimp, onions and mushrooms in butter for 10 minutes. Sprinkle in flour, salt and pepper. Stir in sour cream and cook (gently) for 10 minutes. DO NOT BOIL! Serve over rice.
HEARTY CORN BISQUE
Ingredients
1 tbsp vegetable oil
1 small onion, chopped
1/2 tsp dried sage
2 cn (15 oz.) Libbys cream style corn
1 cn (14.5 oz.) Libbys Sliced Potatoes, drained
1 1/2 c low-fat milk
1 c chopped cooked ham (about 6 ounces)
1 tbsp parsley flakes
Instructions
In a large saucepan, heat oil over medium heat. Add onion and sage; cook about 5 minutes or until onion is soft. Add corn, potatoes and milk; simmer 5 minutes. Stir in ham and parsley.
Source: Libbys Get Back to the Table
http://getbacktothetable.com/node/48
VEGGIE TACO SALAD
Ingredients
1 cn (15 oz.) whole kernel sweet corn, drained
1 cn (15 oz.) black beans, drained and rinsed
1 large tomato, chopped
1/3 c bottled ranch dressing
4 c tortilla chips
1 small head iceberg lettuce, cored and shredded (about 6 cups)
1 c shredded Mexican blend cheese
Instructions
In a large bowl, combine corn, black beans, tomato and ranch dressing. Line a large bowl or platter with tortilla chips; layer lettuce, vegetable mixture and cheese, in that order, on top of chips.
CHICKEN PAPRIKA
(Paprikas Csirke)
Evoking memories of my Slavic (Czech) background I share this tasty dish. This is actually a Hungarian dish, but resembles the food of my youth. My Grandma and Aunt Margaret would serve this with spaetzle or egg noodles. Rice would be good, too.
A 3-pound frying chicken, cut up
Salt
2 tablespoons lard (canola or even butter will work)
1 cup finely chopped onions
1/2 teaspoon finely chopped garlic
1-1/2 tablespoons sweet Hungarian paprika
1 cup chicken stock, fresh or canned
2 tablespoons flour
1-1/2 cup sour cream
1. Pat the chicken pieces dry with paper towels and salt them generously.
2. In a 10-inch skillet, heat the lard over high heat until a light haze forms over it. Add as many chicken pieces, skin side down, as will fit in one layer.
3. After 2 or 3 minutes, or when the pieces are a golden brown on the bottom side, turn them with tongs and brown the other side. Remove pieces as they brown and replace them with uncooked ones.
4. Pour off the fat, leaving only a thin film. Add the onions and garlic and cook them over medium heat 8 to l0 minutes, or until lightly colored.
5. Off the heat, stir in the paprika; stir until the onions are well coated. Return the skillet to the heat and add the chicken stock. Bring to a boil, stirring in the brown bits from the bottom and sides of the pan.
6. Return the chicken to the skillet. Bring the liquid to a boil again, then turn the heat to its lowest point and cover the pan tightly. Simmer the chicken for 20 to 30 minutes, or until the juice from a thigh runs yellow when it is pierced with the point of a small sharp knife.
7. When the chicken is tender, remove it to a platter. Skim the surface fat from the skillet. In a mixing bowl, stir the flour into the sour cream with a wire whisk, then stir the mixture into the simmering juices.
8. Simmer 6 to 8 minutes longer, or until the sauce is thick and smooth, then return the chicken and any juices that have collected around it to the skillet. Baste with the sauce, simmer 3 or 4 minutes to heat the pieces through, and serve.
Serves: 4 to 5
PASTA CARBONARA
The residual heat of the pasta will sufficiently cook the egg yolks.
Ingredients
12 oz linguine
3 large egg yolks
salt and pepper
1/2 cup grated Parmesan or Romano (2 oz), plus more for sprinkling
6 oz sliced bacon (7 slices), cut into 1/4-in. pieces
Preparation
Cook the pasta according to package directions. Reserve 3/4 cup of the cooking water and drain the pasta. Meanwhile, in a large bowl, whisk together the egg yolks, Parmesan, and 1/4 tsp each salt and pepper. Gradually whisk in 1/4 cup of the warm reserved cooking liquid. Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add the pasta to the skillet and toss to coat. Transfer the pasta and bacon to the bowl with the egg mixture and toss until the noodles are coated (if the mixture seems dry, stir in additional reserved pasta water 2 Tbsp at a time). Serve immediately and sprinkle with additional Parmesan and pepper, if desired.
SESAME TILAPIA
Sesame oil and Italian seasoning are the perfect flavors for tender tilapia. Doubles easily. Serve with buttered rice and a green vegetable.
Prep Time: 15 Minutes.
Cook Time: 30 Minutes.
Ready In: 45 Minutes.
Makes 2 servings.
Ingredients:
2 (4 ounce) fillets tilapia
1/4 cup sesame oil
1 clove garlic, minced
1 teaspoon Italian seasoning
kosher salt to taste
fresh ground black pepper to taste
Directions:
1. Place the tilapia in a bowl, and drizzle with the sesame oil. Season with the garlic, Italian seasoning, kosher salt, and pepper. Cover, and marinate at least 30 minutes in the refrigerator.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Transfer the tilapia and marinade to a baking dish, and bake 30 minutes in the preheated oven, until fish is easily flaked with a fork.
Nutrition per serving per serving:
Calories 359 Total Fat 29 g Saturated Fat 4 g Cholesterol 41 mg Sodium 290 mg Total Carbohydrates 1 g Dietary Fiber 0 g Protein 23 g
Source: Randall's
COLA-ONION PORK CHOPS
This uses 2 pantry staples with tasty pork for a wonderful main course. How easy can you get? Serve with rice. Yum!
Prep Time: 5 Minutes
Cook Time: 1 hour
Ready In: 1 hour 5 Minutes
Makes 3 servings
Ingredients:
3 thick cut boneless pork chops
1 (12 fluid ounce) can cola-flavored carbonated beverage (can we say Coca Cola?)
1 (1 ounce) envelope dry onion soup mix
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix.
3. Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.
SOUR CREAM CHICKEN
My daughter Angela loves sour cream and mushrooms in almost any dish. This one is easy to put together and even easier to cook.
Ingredients:
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups sour cream
3/4 cup dry white wine (or chicken broth)
1/2 onion, chopped
1 cup fresh sliced mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1 tablespoon chopped fresh parsley, for garnish
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.
QUESO FLAMEADO
Sliced mushrooms, bell pepper & white onions strips are also excellent in this dish. You can drizzle Everclear on this and set it afire for a presentation with pizazz!
Ingredients:
3 cups of shredded asadero cheese
1 cup of shredded Monterey Jack
1 poblano chile
1/2 cup of Mexican chorizo
Method:
Heat the poblano chile under the broiler for five minutes on each side or until its blackened. Place the chile in a paper sack, close it and let the chile steam for 15 minutes. After this time, rub off the skin, remove the stem and seeds and cut into strips.
Preheat the oven to 350 degrees.
Break up the chorizo and cook it in a skillet until its done, about five minutes. Lightly grease a medium-sized cast-iron skillet or a casserole dish and add the cheese. Top with the crumbled, cooked chorizo and poblano strips and cook for 15 minutes or until bubbling.
Spoon out the melted queso flameado onto tortillas. Serve immediately.
Note: If you cant find asadero cheese, Chihuahua cheese is a good substitute. But if you cant find it either, then use Muenster.
PARTY CREAM CHEESE PINWHEELS
My grandkids love this stuff. I recall making it when they visit and they'd beg for the "ends" that didn't look as pretty as the other pinwheels. *I do not add jalapenos to the mix when preparing it for them. I use a small can of green chilies instead.
10 large flour tortillas
2 boxes of cream cheese
1 cup pitted black olives, finely chopped
2 tablespoons pimentos, finely chopped
1 pkg ranch dressing
2 tablespoons green jalapenos, finely chopped*
Soften cream cheese. Mix in the powdered Ranch dressing. Add the pimentos, black olives and the jalapenos.
Spread evenly over the flour tortillas using a rubber spatula. Roll tightly. Cover and chill for about one hour. Slice into pinwheels.
MY SPECIAL POTATOES
2 lbs new potatoes (scrubbed and dried)
3 chopped green onions, white and green parts separated for divided use
garlic salt to taste
4 tablespoons butter
1/4 cup canola oil
8 ounces Velveeta cheese, cubed
4 ounces sharp cheddar cheese
1 cup sour cream
Slice potatoes into quarters if large, halve if small. Heat butter and oil in large skillet. Add potatoes and generously season with garlic salt. Cook, over medium heat, turning frequently to cook evenly. When potatoes are almost fork tender (will take about 20-30 minutes), add white portion of onions and brown all nicely (add more butter if needed). Add cheeses and stir all. Cover and cook on low until cheese melts. Uncover, add dollops of sour cream, and top with the green portion of onions. Serve hot.
SPEEDY SCAMPI
Have your supermarket's seafood section peel and devein the shrimp for you.
YIELD: Makes 4 servings
COOK TIME: 8 Minutes
PREP TIME: 10 Minutes
Ingredients
1/3 cup butter or margarine
2 green onions, sliced
4 large garlic cloves, minced
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
1/2 teaspoon salt
1 3/4 pounds large fresh shrimp, peeled and deveined
1/2 cup chopped fresh parsley
1/2 teaspoon hot sauce
12 ounces angel hair pasta, cooked
Preparation
Melt butter in a large skillet over medium-high heat; add green onions, minced garlic, lemon rind, lemon juice, and salt; cook garlic mixture 2 to 3 minutes or until bubbly.
Reduce heat to medium; add shrimp, and cook, stirring constantly, 5 minutes or just until shrimp turn pink. Stir in parsley and hot sauce. Toss with hot pasta.
Source: Southern Living July 2002
CREAMED CORN
Ingredients
32 ounces frozen whole kernel corn (2-16 ounce packages)
1 stick butter (1/2 cup)
1 cup Whipping cream
1 tablespoon sugar
salt and pepper to taste
Instructions
Place butter in large skillet over medium heat to melt. Add frozen corn. Stir and continue cooking over medium heat for a few minutes, until mostly thawed. Add in whipping cream and sugar, salt and pepper to taste. Continue cooking over medium heat, stirring constantly to prevent cream from scorching, for ten to fifteen minutes, until corn is cooked through and sauce is thick.
HAMBURGER STEAK WITH ONIONS AND BROWN GRAVY
The cooking sherry in this adds a rich touch but is optional.
Prep Time: 15 Minutes
Ready In: 40 Minutes
Cook Time: 25 Minutes
Servings: 4
Ingredients:
1 pound ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt
Directions:
1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
Source: AllRecipes.com
PARMESAN BAKED FISH
Use your favorite fish fillets for this recipe. Orange roughy or haddock would both be great choices.
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
1/4 cup milk
2 teaspoons salt
2 pounds thawed fresh or frozen fish fillets
1/2 cup fine dry bread crumbs
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
Melted butter
Preparation: Preheat oven to 375. Grease a 11 1/2 x 7 1/2 x 2-inch baking dish.
Blend together the milk and salt in a shallow bowl. Combine bread crumbs, paprika, and Parmesan cheese in another bowl.
Dip fish fillets into milk mixture then into crumb mixture. Arrange in the prepared baking dish. Drizzle melted butter over fillets. Bake for 25 to 30 minutes, depending on thickness of fillets. Fish should flake easily with a fork when done.
Serves 6.
STUFFED SOUP
Trey is an info-mercial junkie. He just had to have a GT Express 101 and even asked for one for Christmas a couple of years ago. It is a 2-section contact grill for sandwiches and other cooked foods. He still turns out some tasty suppers and snacks using it. The following is a great recipe and may be prepared in muffin tins and baked (bake at 350 until the tops are golden brown).
1 can (18.8 ounces) prepared chicken and corn chowder (we use cream of chicken soup)
2 1/2 cups chicken-flavored dry stuffing mix
3 ounces shredded cheddar cheese
Combine all ingredients. Heat up Gt xpress 101 and spray with nonstick spray. Spoon 3/4 cup of mixture into each well. Cook 7 minutes, or until golden brown. Repeat and cook the remaining two servings. Serves 4.
PEA SALAD
Ingredients:
3 cups frozen peas, thawed
1 cup shredded Cheddar cheese
1/4 cup finely chopped onion (grated if your family dislikes chunks of onion)
1/2 cup mayonnaise
1 tablespoon prepared mustard
2 cups shredded lettuce
Directions:
In a bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving. Serve on a bed of shredded lettuce.
GRANDMA JULIE'S DEVILED EGGS
6 eggs, hard boiled
Prepared, bottled "sandwich spread" (see notes)
Halve the eggs, scrape out yolks. Place whites in decorative serving dish. Mash yolks in a bowl and add enough sandwich spread to moisten. Place mixture in a Ziplok bag, press out excess air and seal. Snip off a corner of bag with scissors and "pipe" into the egg whites. Refrigerate and serve when chilled.
Notes: Sandwich spread is orangey in color and is actually a mixture of mayonnaise, pickle relish, and spices. Many mayo brands offer a bottled sandwich spread. Is also good for egg salads.
Makes 12 servings.
"CHINESE BUFFET" GREEN BEANS
Every time my family and I go to a Chinese buffet we make a bee line for the green beans! This is a simple and tasty re-creation of that much loved side dish, goes well with any Asian meal. Make sure to slice the garlic, don't use a garlic press. Oyster sauce can be found in the Asian section of your grocery store. Frozen green beans can be used here.
Ingredients:
1 tablespoon oil, peanut or sesame
2 cloves garlic, thinly sliced
1 pound fresh green beans, trimmed
1 tablespoon white sugar
2 tablespoons oyster sauce
2 teaspoons soy sauce
Directions:
Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.
CHEESY HASH BROWN CASSEROLE
This tastes just like Cracker Barrel's! Serve with baked chicken and buttered broccoli for a fab meal.
Ingredients
2 lbs frozen hash brown potatoes, thawed
1/2 Cup margarine or butter, melted
1 can Cream Of Chicken Soup
1/2 Cup onion, chopped
2 Cups cheddar cheese, grated
1/2 teaspoon pepper
1 teaspoon salt
Instructions
Combine soup, onion, melted butter, and seasonings, stir well. Stir in cheese and frozen hash browns. Place in 9x13 dish and bake at 350 for thirty minutes, or until bubbly.
MISH MASH
This is a recipe I fashioned after tasting it at a Steak 'n Ale Restaurant some 35 years ago. My daughter Joanna loved this when she was younger. Basically, what we have is a very juicy ground beef pattie served topped by a choice of salad fixings. The key to making this is preparing an overly-juicy meat pattie. This can be an unhealthy project, but I have learned to make it healthier by using ice in the meat preparation. The juices (drippings) from the patties is saved and used so keep the fat to a minimum by using a leaner ground beef (but not the leanest). The key to eating this is to have a bit of meat in every salad-filled bite. Prepare your salad fixings while meat is cooking so that the meat (and juices) will be hot when ready to plate. You can add or subtract from the salad ingredients, and use low-fat cheese. NO cheese is, well, too plain for my taste.
2 T Liquid Smoke
1/2 onion, finely grated
2 T Worcestershire sauce
1 T Soy Sauce
1 lb ground beef (not the leanest but good ratio of fat to meat)
a good handful of crushed ice
Mix first 4 ingredients in a large size bowl. Add beef and gently work mixture through, taking care not to over-work the meat. Add the ice and gently mix. Form into 3 or 4 patties. Broil patties, cooking to desired doneness. SAVE DRIPPINGS. Medium to medium-rare is best. Prepare salad fixings while meat cooks.
3 cups shredded lettuce
1 tomato, chopped
1/2 cucumber, chopped
1 bunch green onions, white and green parts, chopped
1 avocado, chopped
1 cup Cheddar cheese, shredded finely
Place a meat pattie in the center of a dinner plate. Place a layer of each salad ingredient on top, covering the pattie and much of the plate. Immediately drizzle the HOT drippings over each serving. You can doll this up with sour cream, salsa, jalapenos, what have you. It is a meal.
Source: This is a re-post of my own recipe.
BARBARA BUSH'S MUSHROOM QUICHE
3 tablespoons unsalted butter
1 1/4 pound mushrooms sliced
3 green onions, minced
1 garlic clove, minced
3 shallots, minced
1 3/4 teaspoons oregano
1 3/4 teaspoons basil
1 1/4 teaspoons salt
3/4 teaspoon marjoram
1/4 teaspoon freshly ground black pepper
1/4 teaspoon thyme
1/2 teaspoon dry mustard
4 eggs
3/4 cup skim OR whole milk OR half and half
1 unbaked 9 inch pie crust
Position rack in lower 1/3 of oven and preheat to 375 F. degrees.
Melt butter in large skillet over medium-high heat. Saut the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes.
In a medium bowl combine eggs with milk or cream and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown - about 35 to 45 minutes.
Source: This is a re-post of my own recipe.
LIPTON MEATLOAF
The leftovers make wonderful meatloaf sandwiches for lunch.
1 envelope Lipton onion-mushroom soup mix
1 1/2 lbs. ground beef
1 c. fresh bread crumbs
1 egg
1/2 c. water
1/4 c. ketchup (plus more for tops)
Preheat oven to 350 degrees. Combine ingredients as listed above. In large shallow baking pan, shape into loaf. Bake 45 minutes or until done.
Optional: Can brush a little ketchup on top during the last 10 minutes of cooking.
Variation: Make meatloaf "muffins". Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350 for 25 minutes or until a thermometer registers 160. Let stand for 5 minutes.
BEST EVER CHEESE BREAD
1 French baguette
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 cup mayonnaise
3 green onions, chopped
Preheat oven to 350 degrees F (175 degrees C).
Slice the French baguette in half lengthwise.
In a medium bowl, mix the Monterey Jack cheese, Cheddar cheese, mayonnaise and chopped green onions. Spread the mixture evenly over the bread halves.
Bake in the preheated oven 15 minutes, or until the cheese is melted.
SOPAPILLA CHEESECAKE
I have made this many times. Note: I have found it helpful to use a sheet of Saran wrap upon which to roll out-press the crescent dough, fold in half, then lay it into place.
2 cans crescent rolls
3 8-ounce packages cream cheese, softened
2 cups sugar (divided into 1 1/2 cups and 1/2 cup)
1 stick butter
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
Spread one can of crescent rolls in a 9- by 13-inch pan (see above note). (This will be the bottom crust).
Filling: Mix together cream cheese, 1 1/2 cups sugar and vanilla until creamy. Spread over bottom crust.
Now, spread on can of crescent rolls over filling as top crust.
Pour melted butter over the top; mix remaining 1/2 cup sugar and cinnamon, and sprinkle over the top. Bake at 350 degrees for 30 minutes.
Note: One reader experimented a little with this recipe and used Splenda as a partial replacement for the sugar. She used 1 1/4 cups Splenda and 1/4 cup sugar for the 1 1/2 cup of sugar in the filling, and for the topping she used 1/4 cup each of Splenda and sugar. (The tabletop Splenda, not the baking Splenda.) She said it was very good.
BEEF TIPS AND NOODLES
Cubed sirloin tips baked with mushrooms in cream of mushroom soup mixed with beef and onion soup mix. Served over egg noodles. Great with dinner rolls or garlic toast.
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Makes 8 servings
Ingredients:
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
3. Bake in a preheated oven for 1 hour.
4. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.
CHILLED SPAGHETTI SALAD
Serves: 12
Ingredients:
2 pounds thin spaghetti, broken into 3-inch pieces
4 cucumbers
2 green bell pepper
4 medium tomatoes
4 medium onions
2 small bottle Italian dressing
1 bottle (2 ounce size) Salad Supreme Seasoning
Directions:
Cook and drain spaghetti; set aside. Peel cucumbers; remove seeds and cut into small pieces. Cut green pepper, tomatoes and onions into small pieces. Mix all ingredients with the spaghetti including seasoning. Pour Italian dressing over all. Let marinate overnight.
Note: Leftovers are SO good!
PENNE GRATIN
Ingredients
1 pound uncooked Penne pasta
1 cup diced prosciutto, finely diced
3 tablespoons olive oil
cup unsalted butter
1 cup heavy cream
4 cups grated parmesan cheese
cup fontina cheese, diced
cup fresh mozzarella cheese, diced
freshly ground black pepper
salt
Procedure
1. Bring a large pot of lightly salted water to a boil. Cook the penne pasta until al dente, about 8 to 10 minutes. Drain and keep warm.
2. In a large saut pan over low heat, cook the prosciutto in the olive oil for about 3 to 5 minutes, or until prosciutto is crisp; set aside. Drain pan of excess fat and melt the butter over low to medium heat. Add the cooked, diced prosciutto, heavy cream, 3 cups of Parmesan, fontina cheese and a pinch of pepper.
3. Bring the sauce to a light boil, add the pasta, toss, and then transfer into a shallow baking dish. Preheat the broiler.
4. Sprinkle the remaining cup of Parmesan on top and broil for 5 to 6 minutes, or until golden brown and crisp. Serve immediately.
Source: Fresco by Scotto
SOUR CREAM FRUIT SALAD
I made this salad for the a2z group during a Florida visit. Yum! This is a creamy fruity fruit salad that could also be used as a dessert.
Ingredients
1 can pineapple chunks, drained (20 ounces)
1 can Mandarin orange slices, drained (11 ounces)
1/2 pound seedless white or red grapes
1/2 cup shredded coconut
1 cup miniature marshmallows
8 ounces of sour cream (regular or reduced fat will work; do not use fat free)
Directions
Mix all ingredients together, blending well. Cover and refrigerate at least 8 hours prior to serving
MAGICALLY MOIST CHICKEN
I add 1/4 cup grated (fresh) Parmesan to the bread crumbs. In less than a half an hour, you'll have a new chicken main dish on the table. Perfect for busy weeknights! ~Maggie
Serving: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
1 lb. boneless, skinless chicken breast halves
1/2 cup Hellmann's or Best Foods Real Mayonnaise
1-1/4 cups Italian seasoned dry bread crumbs
Preheat oven to 425F. Brush chicken on all sides with mayonnaise.
In large plastic bag or bowl add bread crumbs. Add chicken, one piece at a time; toss to coat. On rack in broiler pan or on foil-lined baking sheet, arrange chicken.
Bake 20 minutes or until chicken is golden and thoroughly cooked.
Source: The Hellmann's Kitchens
LEEK DIP
So easy! My kids and grands LOVE this one, too.
1 pkg. Knorr Leek Soup mix (dry in envelope)
24 oz. Sour cream
Mix thoroughly; chill for 2 hours. Serve with ridged potato chips.
MY FAVORITE CHEESE BALL
I've posted this before but it is the best cheese ball recipe around. When it is prepared, it is a solid pecan-coated ball. S-ooo good! I fixed this for a party recently and it was gone in a flash. I serve it with Wheat Thins crackers but I saw people eating it with their fork off their plates. My kids and grandkids polish this off every time I serve it.
2 (8 oz.) pkgs. Philadelphia cream cheese
1 env. (powder form) Hidden Valley Ranch dressing mix
2 green onions, tops only, chopped
1 pkg. Buddig beef, finely chopped
2 oz pkg. chopped pecans
Place cream cheese in bowl and let set until soft. Then add the dressing, onions, and Buddig, and mix well. With hands, form into a ball and place in container and refrigerate for two hours. After chilling, place cream cheese ball on wax paper and roll in chopped pecans.
BACON WRAPPED WATER CHESTNUTS
This is another recipe that my grandkids eat with great fervor, lol.
Ingredients:
1 pound bacon
2 (8 ounce) cans water chestnuts
3/4 cup packed brown sugar
1 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
3/4 cup ketchup
Optional: To give this an added kick, add 2 teaspoons Sriracha or chili/hot sauce
Directions:
Preheat oven to 375 degrees. Cut package of bacon in half. Wrap one half strip of bacon around each water chestnut, finishing it off by securing it with a toothpick. Bake wrapped water chestnuts in a a shallow dish or baking sheet for 20 minutes. While water chestnuts are baking, in a small bowl mix brown sugar, mayonnaise, Worcestershire sauce, ketchup, and hot sauce. When wrapped water chestnuts are done baking, remove from oven but do not turn off heat. Transfer the water chestnuts to a paper towel covered plate to soak up bacon grease. Carefully clean up baking dish by wiping down with paper towels. Place the water chestnuts back on the baking sheet and pour sauce all over them. Bake for an additional 30-40 minutes or until bacon is crispy. Transfer to serving plate and serve hot with toothpicks intact. Enjoy!
BENNIGAN'S CHICKEN QUESADILLAS
I don't know a kid who doesn't love these. Even the BIG kids like me. Add mushrooms, peppers, leftover veggies and meat, what have you.
Serves/Makes: 4
Difficulty Level: 3
Ready In: < 30 minutes
Ingredients:
1 box Old El Paso flour fajita shells
1 large ripe tomato
1/2 onion
soft butter
1 pound shredded Mexican cheese blend
1/2 package Old El Paso fajita seasoning
1/4 cup water
3 boneless, skinless chicken breast halves
Directions:
Start by cutting the chicken (while still slightly frozen, cuts easier) into small squared pieces. Fry in pan then add water and seasoning to the pan, sauce will thicken slightly after a few minutes. Set the chicken aside while preparing the other ingredients. Butter one side of all the fajita shells you intend on using and set aside.
Dice the tomato and the onion, mix and also set aside. Either finely shred yourself or buy 1 pound of finely shredded Cheddar/mozzarella cheese and set aside.
Let pan or griddle get hot about 350F and then assemble quesadillas similar to a sandwich. First, lay one shell butter side down, then generously sprinkle the cheese. Next add 1/4 to 1/2 cup of chicken mixture. Now add a small amount (1/4 cup) of the tomato and onion mix. More cheese, generously sprinkled, and finally top with another fajita shell, butter side up.
Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it, make sure to either flip quickly or rest your fingers on the top shell holding it together while you flip it. Shell should be crunchy and a golden color. If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.
Source: Adaptation of recipe found at http://www.cdkitchen.com/.
CHEESY HOT DOG CASSEROLE
I think my grands would like this as much as most folks do! It's sort of like a hot dog shepherd's pie. I prefer sausage links to the hot dogs but it is good either way.
Ingredients:
Casserole:
1/2 pound low-fat or fat-free turkey hot dogs, sliced
1 (10-3/4 oz.) can Healthy Request Cheddar Cheese Soup
1 (7 oz) can whole kernel corn, drained and rinsed
2 tablespoons finely chopped onion
Topping:
1 cup water
2 tablespoons margarine
1 1/2 cup mashed potato flakes
1/2 cup (1%) milk
1 egg, slightly beaten
1/2 cup reduced-fat shredded Cheddar Cheese
Directions:
Heat oven to 350 degrees F. In large bowl, combine all casserole ingredients; mix well. Spoon into ungreased 2-qt. casserole; set aside. In medium saucepan, bring water and margarine to a boil. Remove from hear. Stir in potato flakes and milk. Add egg; blend well. Spoon and spread over casserole. Bake at 350 degrees F to 35-45 minutes or until thoroughly heated. Sprinkle with cheese. Bake an additional 3 minutes or until cheese is melted.
Make Ahead Directions:
Prepare recipe as above EXCEPT omit Cheddar cheese; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered at 350F for 1 hr. 35 minutes.
Servings: Should serve 6.
FISH TACOS WITH CHIPOTLE CREAM
This one is for Brandon (Angela's beau). We gave him such a hard time when he ordered Fish Tacos during one of his visits to Texas, lol. This serves 4 nicely so you can have leftovers for lunch.
Ingredients
Fish:
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut
Chipotle cream:
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels (thawed if frozen)
1/4 cup fresh cilantro leaves
Lime wedges
Directions
In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.
Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
Heat the tortillas on the grill or grill pan for 30 seconds on each side.
Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.
Source: Healthy Appetite with Ellie Krieger, Food Network
SLOPPY JOES
1 pound lean ground beef
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1 cup ketchup
3 teaspoons brown sugar
1 teaspoon yellow mustard
1 tablespoon Worcestershire Sauce
1/2 cup water
In a large skillet, brown the ground beef, onion and green pepper. Drain and return to pan.
Add the garlic powder, salt, pepper, ketchup, brown sugar, mustard, Worcestershire Sauce and water. Stir well, cover, reduce heat and cook 20 minutes.
Serve on toasted buns. My kids and grands like a slice of American cheese placed on one of the buns for oven-toasting.
BROWNIE SUNDAES
My kids and grands LOVE brownie sundaes. This one uses homemade brownies.
Brownies:
1 cup of Self-Rising Flour
2 cups of sugar
4 tablespoons of cocoa powder
4 eggs
1 cup (2 sticks) butter, melted
1 cup of chopped walnuts (optional)
powdered sugar for dusting (optional)
For Sundaes:
vanilla ice cream
Whipped cream (I use Cool Whip)
Chocolate syrup (I use the squeeze bottle store brand)
Preheat oven to 350 degrees F. Mix all of the ingredients (except the powdered sugar) together in a medium bowl until blended. Spread into a 9 x 13 baking dish and bake for 30 minutes. Dust with powdered sugar if desired.
Place a small square of brownies in a rimmed serving dish. Place a scoop of vanilla ice cream on top. Top with whipped cream and chocolate syrup, and then serve.
GORGONZOLA SAUCE
Gorgonzola sauce is amazing served with pasta, gnocchi or even grilled steak. This Gorgonzola sauce recipe is made with cream, Gorgonzola cheese, white wine and chicken stock. You could substitute vegetable stock to make it vegetarian.
This Gorgonzola sauce is best made with aged Gorgonzola, which is drier and more crumbly than younger Gorgonzola, which is more moist and not as flavorful. This is one time when the best you can find is better! Most folks dislike Gorgonzola because they have eaten an inferior cheese.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
2 cups heavy cream
1/2 cup dry white wine
1/2 cup chicken stock
4 oz. crumbly Gorgonzola cheese (about 1 cup)
2 Tbsp freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper to taste
Grated nutmeg to taste
Preparation:
In a large saut pan, heat the cream, wine and stock over medium-high heat until it starts to bubble. Lower heat and simmer gently for 15 to 20 minutes or until the liquid has reduced by about one third.
Add the Gorgonzola and Parmesan and stir until the Gorgonzola has melted and the cheeses are fully blended. Adjust consistency with additional cream if necessary.
Season to taste with Kosher salt, freshly ground black pepper and freshly grated nutmeg. Go easy on the nutmeg, though, as too much can be overpowering. Serve right away.
Makes about 2 cups of Gorgonzola sauce.
Source: My adaptation of a recipe from About.com
SEVEN LAYER GREEN SALAD
Both of my daughters LOVE this salad.
1 med. head lettuce, broken into pieces
1 c. chopped cucumbers (celery or green pepper can be substituted)
1/2 c. mild onion, minced (I use tops of green onions)
1 (10 oz.) pkg. frozen green peas, thawed
2 c. mayonnaise (I use Hellmann's)
1/2 c. grated Parmesan cheese (fresh, NOT canned!)
1/2 lb. bacon, cooked & crumbled (I use REAL bacon bits)
In large salad bowl, layer ingredients in the above order. Do NOT toss. Cover with plastic wrap; refrigerate several hours before serving.
CHICKEN PARMESAN BUNDLES
Double up on the sauce and cheese and serve atop cooked spaghetti. Kraft has great recipes so make sure to click on the source link and see the video showing how to prepare this easy dish.
Total time: 1 hr 5 min
Prep: 35 min
Servings: 6 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness*
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated
HEAT oven to 375F.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is done (165F). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.
Kraft Kitchens Tips
Healthy Living
Save 30 calories and 4g fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, KRAFT 2% Milk Shredded Mozzarella Cheese and RITZ Reduced Fat Crackers.
Special Extra
Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating.
*Maggie's note: I seasoned the chicken breasts with seasoning salt. The first time I made this they seemed rather bland. PERFECT with seasoned salt.
Source: Kraft Recipes
http://www.kraftrecipes.com/recipes/chicken-parmesan-bundles-107338.aspx
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First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE TRUFFLES AND BONBONS
Phil has also written a book entitled Homemade Truffles and BonBons. It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE CHOCOLATES
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Reno, Nevada. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
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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