8 boneless skinless chicken thighs, cut into 1 inch pieces
2 large onions, thinly sliced
4 large carrots, thinly sliced
1/2 cup raisins
1/2 cup dried apricots, coarsely chopped
2 cups chicken broth
2 tbs tomato paste
2 tbs lemon juice
2 tbs flour
2 tsp garlic salt
1 1/2 tsp ground cumin
1 1/2 tsp ground ginger
1 tsp cinnamon
3/4 tsp pepper
2 cups couscous, cooked
GARNISH: Toasted pine nuts
In a slow cooker, layer first 5 ingredients. In a bowl, whisk chicken, broth and next 8 ingredients. Pour over chicken and vegetables. Cook 5 hours on high or 8 hours on low. Serve over couscous. Garnish. MAKES 8 SERVINGS
========================
TWICE BAKED POTATOES
6 medium Yukon Gold potatoes ( I used Russets)
6 large shallots, sliced (I used 1 large white onion)
1/2 cup milk
1 tsp salt
1/2 cup reduced fat garlic and herb cheese spread
1 cup shredded Colby or Cheddar cheese ( I used Cheddar)
GARNISH: finely chopped parsley and red bell pepper (I used chopped chives instead of parsley)
Heat oven to 400 degrees. Rimmed baking sheet coated with nonstick spray. Prick each potato a few times. Place on 1 side of baking sheet. Scatter shallots in an even layer on other side. Coat shallots with spray.
Bake 25 min. tossing shallots once or until golden, remove. Continue baking potatoes 35 min. or until soft. Cut potatoes in half. Scoop insides into a bowl. Mash until smooth, adding milk a little at a time. Beat in salt and cheese spread, then Colby cheese. Stir in half the shallots. Spoon into skins.
Decrease oven temp to 375 degrees. return potatoes to baking sheet. Bake 15 min. or until hot. Sprinkle with remaining shallots. Transfer to serving platter, garnish. MAKES 6 SERVINGS
======================
Sausage
4 oz. best quality dark chocolate
1/4 cup unsalted butter
1 1/4 cups hazelnuts, coarsely crushed
12 soft fruit filled cookies, cut into quarters (fig newtons, etc)
3/4 cup golden raisins
2 to 3 t. powdered sugar
Melt chocolate and butter in a microwave oven or in a bowl over hot water. Add all the remaining ingredients and stir well. Chill briefly in refrigerator. When the mixture has cooled sufficiently to not stick to the hands, roll it into a sausage shape. Chill for at least 6 to 7 hours. Coat in the powdered sugar and cut into slices.
Suggestion: Enjoy with a glass of sweet or fortified red wine, such as Banyls or Maury. The original recipe includes 3 T. of brandy or amaretto. If made with the alcohol, you can serve the sauce with coffee at the end of a meal. Makes about 20 slices
=======================
CLEMENTINE CHIFFON PIE
3 tbs unsalted butter, melted
1 cup sweetened flaked coconut, finely chopped
1 cup shortbread cookies crumbs
FILLING
4 clementines, peeled and seeded
1/4 cup lemon juice
1/4 cup unsalted butter
3/4 cup sugar
1 tsp grated clementine rind
1 envelope unflavored gelatin
2 large eggs
3/4 cup heavy cream
GARNISH: Clementine Sections
Heat oven to 350 degrees. In bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9 inch pie plate. Bake crust 14 min. or until lightly golden on edges. Cool.
FILLING: In blender, combine clementine and lemon juice. Pulse until smooth. Bring butter, sugar, rind, citrus mixture and gelatin to a simmer in a saucepan. In bowl, slightly whisk eggs. Whisk a little hot clementine mixture into eggs, then whisk egg mixture back into saucepan. Cook 2 min. or until mixture is thickened. Strain into a bowl.
Place plastic wrap on surface of mixture. Let cool 30 min. Refrigerate 2 hours or until mixture begins to set. Add cream to citrus mixture. Beat to very soft peaks. Spoon into crust. Chill 2 hours. Garnish. MAKES 12 SERVINGS.
=======================
Grits Souffle
Boil grits in 6 cups salted water. Stir in butter and cheese until cheese melts. Cook until lukewarm and add eggs. Pour into greased 2-quart baking dish and bake at 350 degrees for 45 minutes
======================
Italian Sausage Soup
1 1/2 lbs. mild Italian sausages, cut in 1/2" lengths
2 cloves garlic, minced
2 large onions, chopped
1 can (28 oz) whole tomatoes
3 cans (13.75 oz. each) beef broth or 5 cups water and 5 beef bouillon cubes
1 1/2 cups red wine
1/2 t. basil
3 T. chopped parsley
1 medium green pepper, chopped
2 medium zucchini, sliced 1/4" thick
3 cups uncooked bow tie noodles
grated Parmesan cheese
In pan or large kettle, cook sausage until medium brown. Drain off fat. Add garlic and onions and cook until limp. Add tomatoes with liquid, breaking tomatoes into pieces with side of spoon. Add broth, wine and basil. Simmer, uncovered 30 minutes. Add parsley, pepper, zucchini, and noodles and simmer for about 25 minutes, covered, or until noodles are tender. Serves 6 generously.
===========================
Creamy Rice Pilaf
2 beef bouillon cubes
2 1/4 cups boiling water
1 cup regular long grain rice
1 cup carrot slices
2 tablespoons scallion slices
1 tablespoon margarine
1/2 teaspoon dillweed
8 ounces cream cheese, cubed
2 tablespoons mayonnaise
Dissolve bouillon in water in saucepan; add rice, vegetables, margarine
and dill weed. Cover; simmer 20 minutes or until water is absorbed and
rice is tender. Remove from heat. Add cream cheese and mayonnaise; stir
until cream cheese is melted
===========================
Snickerdoodle Coffee Cake
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup milk
1/4 cup melted butter
1 egg
Preheat oven to 400 degrees F. Grease and flour an 8- or 9-inch square
pan.
Mix together the flour, sugar, baking powder, salt, cinnamon, milk,
butter and egg. Pour into prepared pan. Sprinkle top heavily with sugar
to form a crusty top. Bake for 25 minutes.
===========================
Summer Berry Pie
1 1/2 C. raspberries
1 1/2 C. strawberries sliced
1 C. blueberries
1 baked pastry shell cooled
3/4 C. sugar
3 T. cornstarch
1 1/2 C. water
1 (4 serving size) Jello Brand Strawberry Flavor Gelatin
1 (8 oz) tub Cool Whip
Mix berries in large bowl. Pour into pastry shell. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth, stirring constantly. Cook on medium heat until mixture comes to a boil; boil 1 minute. Remove from heat. Stir in gelatin until dissolved. Cool to room temperature. Pour over berries in pastry shell. Refrigerate 3 hours. Spread whipped topping over pie before serving. Garnish with additional berries if desired.
============================
Diet Sprite Paradise Cake
1 (18 1/4-ounce) box yellow cake mix
1 (4-serving) box instant coconut cream pudding mix
1 cup nonfat plain yogurt or fat free sour cream
1/3 cup canola oil
1 cup diet Sprite
1 egg
3 egg whites
1/3 cup flaked coconut
1 (15 1/4-ounce) can crushed pineapple, well drained
1 1/2 cups confectioners sugar
1 teaspoon coconut extract
2 to 3 tablespoons skim milk
Preheat the oven to 350°F. Coat a 10-inch non-stick Bundt pan with non-stick cooking spray.
In a mixing bowl, combine cake mix, pudding, sour cream, oil, Sprite, egg, and egg whites, blending until mixed. Stir in coconut and pineapple. Pour into Bundt pan and bake for 40 to 45 minutes or until wooden pick inserted comes out clean.
Meanwhile, in small bowl, mix confectioners sugar, coconut extract, and enough milk to make glaze.
Cool cake for 10 minutes before inverting on serving plate. Prick with a wooden pick holes over the top of the cake and spoon glaze over.
Makes 16 servings
==========================
Grilled Chicken Cordon Bleu
4 skinless boneless chicken breasts
1 tablespoon Dijon mustard
3 tablespoons vegetable or olive oil
1 tablespoon white or red wine vinegar
1/4 teaspoon dried thyme
4 large thin slices baked ham
4 thin slices Swiss cheese
Butterfly each chicken breast by halving it horizontally, but leaving
one side attached, so that it opens into a large thin cutlet.
Whisk together the mustard, oil, lemon vinegar and thyme. On a plate
coat the chicken with the marinade, stacking the breasts as they are
coated. Cover the chicken and let it marinate in the refrigerator for
30 minutes to 3 hours.
Discard the marinade and grill the opened chicken breasts over hot
coals for 5 minutes. Turn and top each with a slice of ham and Swiss.
Cook another 5 minutes.
Serves 4.
=============================
Monte Cristo Casserole
6 eggs or 1 1/2 cups egg substitute
2 (12 1/2 ounce) packages frozen French toast, slices,thawed
8 ounces deli ham, diced
8 ounces deli turkey, diced
4 ounces swiss cheese, grated
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
2 cups fresh strawberries, sliced
1/2 cup strawberry ice cream topping
Preheat oven to 375^F.
Pour milk in a microwaveable container and heat until hot. Whisk eggs
in small bowl and add hot milk to eggs, blend. Cut French toast into
3/4 inch cubes; place in a large bowl. Pour egg mixture over bread
cubes, toss gently, set aside. Combine ham, turkey, cheese and
parsley in a bowl.
Spray a 13x9x2 inch baking pan with cooking spray.
Layer half the french toast cubes with half the meat mixture in
bottom of pan. Repeat. Let stand for at least 10 minutes (It can be
held overnight.) Set at room temperature for a few minutes before
baking-or bake a little longer if it's cold.
Bake 30-35 minutes until golden brown and set in center. Cool 10
minutes. Sprinkle with powdered sugar. Slice strawberries. Combine
strawberries with strawberry ice cream topping in a small bowl.
Cut casserole into squares. Serve topped with strawberry mixture.
=======================
Chicken 'n' Spinach Pasta Bake
8 oz. uncooked rigatoni pasta
1 Tbsp. olive oil
1 cup finely chopped onion
1 pkg. frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 can ( 14.5 oz) italian style diced tomatoes
1 ( 8oz) container chive and onion cream cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups shredded mozarella cheese
Prepare rigatoni according to pkg direction
Pre-heat oven to 375, grease 11 x 7 baking dish
Saute onions in large pan until just tender, do not brown onions.
Drain chopped spinach well and dry between paper towels. Stir cooked
and drained rigatoni, chicken, spinach and next 4 ingredients into
onion mixture and mix well. Spread mixture into baking dish and
sprinkle evenly with mozarella cheese. Bake, covered, for 30 minutes,
uncover, and bake 15 more minutes or until bubbly.
===========================
Sweet and Sour Onions
4 quarts water
2 pound cipolina onions*
1 cup sugar
1/2 cup water
1/2 cup aged red wine vinegar
1 cup dry red wine
2 bay leaves
1/2 t. salt
Bring water to a boil. Cut a cross into the root section end of each onion. Plunge them into the water, boil for 1 minute, and then drain in a colander. Rinse them in cold water. Trim away the very top of each onion and pop the skin off. Place the sugar, 1/2 cup water, wine vinegar, red wine, bay leaves and salt into a non aluminum pot. Bring to a boil. Add the peeled onions to the marinade and bring the liquid to a boil. Cover pot and cook the onions over medium low heat 10 to 15 minutes. The onions should be tender but still firm when pierced with a knife. Remove pan from the heat and let cool to room temperature. Taste to see whether it needs a little more sugar or vinegar. When cool, pour into a glass jar. Refrigerate, covered, at least 2 days. The refrigerated onions will keep about two weeks. To serve, remove onions from the marinade and let them come to room temperature. Serve alongside platters of Italian salamis, prosciutto and warm Italian bread. Makes 8 servings. * Cipolina onions are small white onions, a little larger than pearl onions. You can purchase them in a gourmet or Italian market. Use pearl onions if you can't find cipolina.
==========================
Party Caesar Salad
8 cups torn romaine lettuce
1 cup croutons
1 cup shredded Parmesan cheese (4 oz)
1/2 cup Caesar salad dressing
Freshly ground black pepper if desired
In large bowl, gently toss lettuce, croutons and 3/4 cup of the cheese. Pour dressing over salad; toss to coat. sprinkle with remaining 1/4 cup cheese. Serve at once with pepper. Serves 8
==========================
Spaghetti Squash Salad
1 (3 1/2-pound) spaghetti squash
3 tablespoons rice vinegar
1 tablespoon grated peeled fresh ginger
2 teaspoons dark sesame oil
1/2 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper
2 small cucumbers, peeled, halved lengthwise, and thinly sliced (about
2 cups)
1 cup diced red bell pepper
1/2 cup coarsely chopped fresh cilantro
1 tablespoon sesame seeds, toasted
Preparation
Preheat oven to 350°.
Cut squash in half lengthwise; discard seeds. Place squash, cut sides
down, in a 13 x 9-inch baking dish; add water to dish to a depth of
1/2 inch. Bake at 350° for 45 minutes or until squash is tender when
pierced with a fork.
Remove squash from water; cool. Scrape inside of squash with the tines
of a fork to remove spaghettilike strands to equal 4 cups.
Combine rice vinegar, ginger, oil, salt, and crushed red pepper, and
stir well with a whisk. Combine 1 tablespoon vinaigrette and
cucumbers; set aside.
Combine squash, bell pepper, chopped cilantro, and remaining
vinaigrette, and toss well. Place squash mixture in a serving dish,
and arrange cucumbers around edge of dish. Sprinkle salad with toasted
sesame seeds.
==========================
Baked Spaghetti Squash with Tomato Sauce and Olives
Spaghetti squash has flesh so stringy that it resembles spaghetti when
you scrape it out. So why not serve it with a tomato sauce?
Ingredients
1 spaghetti squash (about 3 1/4 pounds)
1 1/2 tablespoons olive oil
1 cup minced fresh onion
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 bay leaves
Dash of crushed red pepper
3 garlic cloves, minced and divided
1 cup dry red wine
1/2 cup water
1/3 cup coarsely chopped pitted kalamata olives
1 tablespoon capers
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (28-ounce) can crushed tomatoes, undrained
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
Preparation
Preheat oven to 375°.
Pierce squash with a fork. Place squash on a baking sheet; bake at
375° for 1 1/2 hours or until tender. Cool. Cut squash in half
lengthwise; discard seeds. Scrape inside of squash with a fork to
remove spaghetti-like strands to measure 6 cups. Keep warm.
While squash is baking, heat oil in a large nonstick skillet over
medium heat. Add onion, oregano, thyme, bay leaves, and red pepper;
sauté 5 minutes. Add 2 minced garlic cloves, wine, and the next 6
ingredients (wine through tomatoes); bring to a boil. Reduce heat, and
simmer until thick (about 30 minutes). Discard bay leaves. Serve sauce
over squash.
Combine 1 minced garlic clove, Parmesan cheese, and parsley. Sprinkle
over each serving.
Yield
6 servings (serving size: 1 cup squash, 3/4 cup sauce, 1 tablespoon
topping)
=========================
Cajun Pot Roast with Maque Choux
1 2 to 2-1/2 pound boneless beef chuck roast
1 tablespoon Cajun seasoning
1 10-ounce package frozen whole kernel corn
1 large green sweet pepper, chopped
1 medium onion, chopped
1 teaspoon sugar
1/2 teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 14-1/2 ounce can diced tomatoes, undrained
Trim fat from meat. Sprinkle Cajun seasoning evenly over all sides of
the meat; rub in with your fingers. If necessary, cut meat to fit
into a 3-1/2 to 4-1/2 quart slow cooker.
Place meat in the slow cooker. Add frozen corn, sweet pepper, onion,
sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture
in cooker.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours. Remove meat from cooker. Drain vegetables,
discarding cooking liquid. Serve meat with vegetables.
Makes: 6 servings
===========================
Slow Cooker Rosemary and Red Pepper Chicken
1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
4 cloves garlic, minced
2 teaspoons dried rosemary
1/2 teaspoon dried oregano
8 ounces turkey Italian sausages, casings removed
8 (4 ounce) skinless, boneless chicken breast halves
1/4 teaspoon coarsely ground pepper
1/4 cup dry vermouth
1 1/2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
1/4 cup chopped fresh parsley
In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic,
rosemary, and oregano. Crumble sausages over onion mixture. Rinse
chicken and pat dry; arrange in a single layer over sausage. Sprinkle
with pepper. Pour in vermouth. Cover, and cook on Low setting for 5
to 7 hours, or until chicken is tender and cooked through when
pierced.
Transfer chicken to a warm, deep platter, and cover to keep warm.
In a small bowl, stir together cornstarch and cold water. Stir into
cooking liquid in slow cooker. Increase heat to High, and cover.
Cook, stirring 2 to3 times, until sauce is thickened (about 10 more
minutes). Season to taste with salt. Spoon sauce over chicken, and
sprinkle with parsley.
5 slices bacon, diced
1 medium onion, diced
1 can baked beans, preferably Bush's (36 oz)
1 cup root beer, regular, not diet
2 T. dark molasses
1/2 t. dry mustard
1/4 t. garlic salt
1/4 t. lemon pepper
2 to 3 ribs celery*
Cook the bacon with the onions in a medium pan over a grill or side burner until the bacon is brown and crisp and the onions are just starting to brown and have become transparent. Add the remaining ingredients, including the whole celery ribs. Bring to a boil over medium high heat, then reduce the heat and simmer, stirring often, until the mixture is slightly thickened, about 20 minutes. Remove the celery and serve the beans hot.
Tip: The celery helps minimize the gaseous effect beans have for some people. Just insert the ribs into the beans while they are cooking, and remove and discard before serving. It works!
==========================
Sun Dried Tomato Salsa Italia
1/4 cup oil packed sun dried tomatoes
1 T. olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1/2 cup freshly grated Romano cheese
2 T. chopped fresh basil
Salt and pepper to taste
Drain tomatoes and chop them up finely. Set aside. Heat the olive oil in a small skillet and sauté the onion and garlic just until softened. Remove from the heat and stir in the tomatoes. Mix well. Fold in the cheese and basil, season to taste. Store tightly covered in refrigerator. Serve at room temperature with meats, grilled fish, or pasta. Also good with crusty bread.
Makes about 3/4 cup
==========================
Fresh Tomato Pie
2 T. butter
2 large onions, thinly sliced
12 slices bacon
2 cups fresh soft bread crumbs, divided
3 to 4 fresh ripe tomatoes, thinly sliced
2 cups grated cheddar cheese
3 eggs
1/2 t. salt
1/8 t. pepper
Butter a 9 inch pie plate. Melt butter in medium skillet over medium heat. Sauté onions for 3 to 5 minutes. Set aside. Cook 9 slices of the bacon; drain and crumble. Reserve 3 slices. Place 1 cup of the bread crumbs in the prepared pie plate. Place ingredients in layers as follows: tomatoes, onions, cheese and bacon. Repeat layers until all ingredients are used. The pie will be mounded but cooks down. Beat eggs well; add salt and pepper. Pour over pie. Sprinkle with remaining 1 cup bread crumbs. Drape remaining bacon slices over top of pie. Cook the other 3 slices of bacon halfway in microwave to get rid of some of the grease before putting them on top of the pie. Bake at 350 for 35 to 40 minutes. Garnish with parsley and serve.
===========================
Mexicali Round Steak CP
1 1/2 pounds beef boneless round steak
1 cup frozen whole kernel corn thawed
1 cup chopped fresh cilantro
1/2 cup beef broth
3 medium stalks celery thinly sliced
1 large onion sliced
1 20 ounce jar salsa
1 15 ounce can black beans rinsed and drained
1 cup shredded Monterey Jack Cheese with jalapeno peppers
Trim excess fat from beef. Cut beef into 6 serving pieces. Place beef in 3 1/2 to 6 quart slow cooker.
Mix remaining ingredients except cheese; pour over beef. Cover and cook on low heat setting 8-9 hours or until beef is tender.
Sprinkle cheese over beef mixture
===========================
Carnival Couscous
1 (5.7 oz) box herbed chicken couscous
1/4 cup (1/2 stick) butter
1 red bell pepper, minced
1 yellow squash, seeded, minced
3/4 cup fresh broccoli flowerets, finely chopped
Cook couscous according to package directions but leave out butter. With butter in saucepan, saute bell pepper, squash and broccoli and cook about 10 minutes or until vegetables are almost tender. Combine couscous and vegetables.
Tip: If you would like to do this a little ahead of time, place couscous and vegetables in a sprayed non-stick baking dish and heat at 325 degrees for about 20 minutes.
==========================
Coconut Cake Doughnuts
2 eggs
1/2 cup granulated sugar
1/4 cup milk
2 tablespoons melted shortening or vegetable oil
2 1/3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup flaked coconut
Beat eggs with sugar until light; add milk and cook shortening. Add
sifted dry ingredients and coconut; stir just until blended. Chill
several hours.
Roll out on lightly floured surface to 1/2-inch thick. Cut out
doughnuts with doughnut cutter. Fry in deep hot fat (375 degrees F)
until brown; turn and brown other side (about 1 minute per side).
Drain on paper towel. Sprinkle with confectioners' sugar.
Makes 1 dozen.
==========================
Pineapple Pistachio Sour Cream Cake
1 (8 ounce) can crushed pineapple in juice
1/2 teaspoon baking soda
1 (18.25 ounce) box yellow cake mix
1 small box pistachio instant pudding mix
4 eggs
1 cup sour cream
1/4 cup vegetable oil
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt or
tube pan.
Combine pineapple with juice and baking soda. Mix well.
In a large bowl, combine cake mix and remaining ingredients. Add
pineapple mixture. Blend. Beat at medium speed for 4 minutes. Pour
into prepared pan. Bake for 50 to 55 minutes. Do not under-bake. Cool
in pan for 15 minutes. Remove from pan. Finish cooling on rack.
===========================
French Pork Chops
6 pork chops
1/2 cup water
1/2 teaspoon thyme
1 teaspoon parsley
1 can cream of mushroom soup
1/2 cup sour cream
1 can onion rings, divided
Brown chops well.
Combine water, thyme, parsley, soup, sour cream and 1/2 can onion
rings. Pour over chops. Top with remaining onion rings. Bake at 350
degrees F for 1 hour.
===========================
Fajita Macaroni and Cheese
1 1/2 pounds ground beef
16 ounce elbow macaroni, cooked and drained
1/2 cup sliced green onions, divided
1 (1.4 ounce) envelope fajita seasoning mix
2 (15.5 ounce) jars salsa con queso
1/2 (4.5 ounce) package taco shells, crushed
Brown ground beef in a large skillet, stirring until it crumbles;
drain. Stir in macaroni, 1/4 cup green onions, seasoning mix, and salsa
con queso; pour into a lightly greased 13 x 9-inch baking dish.
Sprinkle with crushed taco shells. Bake at 350 degrees F for 30 minutes
or until thoroughly heated.
Sprinkle with remaining 1/4 cup green onions.
=========================
Hash Brown Quiche
3 cups loose packed frozen hash brown potatoes, thawed
1/3 cup butter, melted
6 to 8 oz. diced cooked ham
1/4 cup chopped tomatoes
1/4 cup sliced green onions
8 oz. mild cheddar cheese, shredded
1/2 cup milk or half and half
3 eggs
1/4 t. seasoned salt
1/2 t. tarragon
Press hash browns between paper towels to remove moisture. Then press onto bottom and up sides of a 9" pie plate to form a crust. Drizzle melted butter over crust. Bake in 425 oven for 25 minutes. Remove from oven. Reduce oven temperature to 350. In a bowl, toss together ham, cheese, tomatoes and onion. Place ham mixture in crust. Beat together milk, eggs and seasonings. Pour milk mixture over ham mixture. Bake, uncovered, in the 350 oven for 25 to 30 minutes. Let stand for 10 minutes before serving.
========================
Black Bean Soup with Cumin and Tomato
2 t. or cubes chicken or vegetable bouillon
Four 15 oz. cans black beans, drained
One 14 oz. can diced tomatoes, drained
2 t. onion powder
1 t. ground cumin
1/4 t. garlic powder
1/4 t. cayenne pepper
One 5 oz. can ham, drained and diced, optional
Sour cream for garnish
Pour 2 cups of water in t a medium to large pan. Add the bouillon and cook over medium heat to dissolve. Puree all but 1/2 cup of the beans and add to the broth. Add the whole beans and remaining ingredients except for sour cream, stirring until the puree is absorbed. Heat to desired serving temperature and serve. Top with a dollop of sour cream if desired. Serves 8
=========================
Pasta Butter
1/2 cup butter, softened
2 T. minced fresh herbs of your choice (basil, oregano, thyme, parsley and/or marjoram. Use at least two)
1 or 2 cloves garlic, minced
3 T. freshly grated Parmesan or Romano cheese
Salt and pepper to taste
Cream everything together and form into a log roughly the size of the butter when it was still a stick.. Wrap in wax paper, then plastic wrap or freezer paper and freeze until firm. Store in the freezer or the refrigerator until needed. This does just what the name implies. It makes noodles into instant dinner, but that's not to say you can't just as well spread it on crusty bread. It's versatility and savory spunk make it a great gift, too.
Makes one 4 oz. log
========================
SAUSAGE 'N PEPPER BRAID
(Makes 1 Loaf)
--------------------------------------------------------------------------------
3/4 lb. sweet Italian sausage, casing removed
1/2 c. chopped red pepper
3 3/4 c. all-purpose flour
1 Tbsp. sugar
1 tsp. salt
3/4 tsp. Italian seasoning
2 pkg. Fleischmann's RapidRise yeast
2/3 c. hot water (125~ to 130 degreesF)
2 Tbsp. Blue Bonnet margarine or Blue Bonnet Butter Blend, softened
2 eggs (at room temperature)
1/2 c. grated Mozzarella cheese (about 2 oz.)
1 Tbsp. cold water
instant minced onion
In large skillet, over medium-high heat, brown sausage
and cook pepper until done, stirring occasionally to break up
meat. Remove from heat; pour off drippings. Set aside.
Meanwhile, set aside 1 cup flour. In large bowl, mix
remaining flour, sugar, salt, Italian seasoning and
Fleischmann's RapidRise yeast. Stir hot water and Blue Bonnet
margarine or Blue Bonnet Butter Blend into dry mixture. Mix in
1 egg and only enough reserved flour to make soft dough. On
lightly floured surface, knead 4 minutes.
Divide dough into 3 equal pieces. Roll each into 14 x
4-inch strip. Stir cheese into sausage mixture; spoon 1/3
mixture down center of each strip. Pinch long edges together
to form 14-inch ropes; seal ends. Braid ropes together, seal
ends. Place on greased baking sheet; cover. Place large
shallow pan on counter, half-fill with boiling water. Place
baking sheet over pan; let dough rise 15 minutes. Beat remaining egg with cold water; brush on loaf. Bake at 400 degreesF for 25
minutes or until done. During last 2 minutes of baking, brush
again with egg mixture; sprinkle with instant minced onion.
Serve warm. Refrigerate leftovers; reheat to serve.
========================
REUBEN-WICH
(Makes 1 Loaf)
--------------------------------------------------------------------------------
3 1/4 c. all-purpose flour
1 Tbsp. sugar
1 tsp. salt
1 pkg. Fleischmann's RapidRise yeast
1 c. hot water (125~ to 130~F)
1 Tbsp. Blue Bonnet margarine or Blue Bonnet Butter Blend, softened
1/4 c. Thousand Island dressing
6 oz. thinly sliced corned beef or 1 (7 oz.) can corned beef, crumbled
1/4 lb. sliced Swiss cheese
1 (8 oz.) can sauerkraut, well drained
1 egg white, beaten
caraway seed (optional)
Set aside 1 cup flour. In large bowl, mix remaining
flour, sugar, salt and Fleischmann's RapidRise yeast. Stir in
hot water and Blue Bonnet margarine or Blue Bonnet Butter
Blend. Mix in only enough reserved flour to make soft dough.
On floured surface, knead 4 minutes.
On greased baking sheet, roll dough to 14 x 10-inches.
Spread dressing down center third of dough length. Top with
layers of beef, cheese and sauerkraut. Make cuts from filling
to dough edges at 1-inch intervals along sides of filling.
Alternating sides, fold strips at an angle across filling;
cover. Place large shallow pan on counter; half-fill with
boiling water. Place baking sheet over pan; let dough rise 15
minutes.
Brush with egg white; sprinkle with caraway seed, if
desired. Bake at 400 degrees for 25 minutes or until done. Cool
slightly; serve warm. Refrigerate leftovers; reheat to serve.
=============================
STEAK SANDWICH
1 lb. ground beef
1 tsp. salt
pepper
1 Tbsp. Worcestershire sauce
2 Tbsp. minced onion
1/4 c. water
4 buns, split
1/4 c. vitaminized margarine plus 1 1/2 tsp. crumbled Blue cheese or 1 1/2 tsp. prepared mustard plus 1/4
c. vitaminized margarine
Combine meat, seasonings, onion and water; mix thoroughly. Spread meat mixture on each bun half, well to edge. Broil
slowly, about 8 minutes. Place a spoonful of Blue cheese mix
or nippy mustard topping on each sandwich. Broil just to heat
topping. Makes 8 open-faced sandwiches.
Blue Cheese Mix: Blend 1/4 cup vitaminized margarine
with 1 1/2 tablespoons crumbled Blue cheese.
Nippy Mustard Topping: Blend 1/4 cup vitaminized
margarine with 1 1/2 tablespoons prepared mustard.
==============================
SEAFOOD MEDLEY
6 lobster or 45 crayfish tails
12 fresh clams, soaked overnight
12 large shrimp in their shells
12 mussels, scrubbed and soaked
12 baby octopus
12 oysters
12 sea scallops
1 cup olive oil
6 garlic cloves lemon wedges, to serve
Cut lobster tails in halves. Pry the clams open and remove top shell. Slit through shrimp shells along backbone and remove intestinal vein.
Prepare a fire in a grill to a high heat. Arrange seafood on a grill rack and sprinkle with olive oil. (Octopus and crayfish tails should take about 10 mins; mussels, clams and shrimp, about 5 mins; scallops and oysters, 2 mins. Discard any mussels that do not open.) Transfer to a large platter when cooked and keep warm. Mash garlic well and place in
a mixing bowl. Slowly add olive oil, whisking briskly to a smooth, thick emulsion like mayo. Season with salt and pepper to taste. Serve seafood with garlic mayo and lemon wedges. Serves 6
=============================
Golden Gate Potato Casserole
1/4 cup butter
2 cups shredded Cheddar cheese
1 teaspoon salt
1/3 cup chives
1 pint sour cream
1/8 teaspoon pepper
Melt butter and cheese in a saucepan. Remove from heat and add sour
cream, chives, salt and pepper. Fold into 8 coarsely-mashed potatoes
and put into a greased casserole. Cover and bake at 325 degrees F for
25 minutes. Uncover, sprinkle more grated cheese on top, and return to
oven just until cheese is melted.
===========================
Ranch House Chicken Casserole
Sauce
1 cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
Layer half the chicken, cheese, tortillas, onion and half of sauce.
Repeat for second layer with cheese on top. Bake uncovered for 1 hour
at 350 degrees F.
Serves 6
============================
MUSTARD CRUSTED RACK OF LAMB
Heat oven to 475 degrees. In bowl of food processor, pulse bread slices, garlic, rosemary and oregano 5 times or until crumbs form, set aside. Season lamb with salt and pepper. In skillet, cook oil 30 seconds or until hot. Add lamb, cook 3 min. or until browned on all sides, turning, coat top of lamb with mustard.
Press crumb mixture onto surface of lamb. Place lamb, bone side down, on rack set in roasting pan. Roast 20 min. or until desired doneness. Let lamb sit 10 min. before slicing. MAKES 6 SERVINGS
============================
RAVIOLI WITH SAUSAGE & PEPPERS
2 bell peppers
1 small onion
12 oz pkg cooked Italian chicken sausage ( I used just regular Italian sausage)
2 pkgs 9 oz each refrigerated cheese ravioli
2 tsp oil
1 tsp minced garlic
1/2 cup chicken broth
10 basil leaves, thinly sliced ( I omitted this)
Bring 4 cups water to a boil in a skillet. Halve peppers and onion crosswise, then cut into thin wedges. Cut sausages into 1/2 inch thick slices. Add ravioli to boiling water, cook as package directs.
Heat oil in skillet. Saute peppers and onion 4 min. Add sausage, cook 2 min. Add garlic, cook 30 seconds. Stir broth into sausage mixture, remove skillet from heat. Drain ravioli, add to sausage and peppers. Sprinkle with basil. Since I omitted the basil I sprinkled with Parmesan cheese instead. MAKES 5 SERVINGS
============================
GREEK TACOS
1 pound lean ground chicken
1 1/2 tsp each oregano, paprika and finely minced garlic
1/2 tsp salt
4 pitas, split, warmed in microwave
2 cups shredded romaine lettuce
1 cup each diced tomatoes and cucumbers
3/4 cup plain lowfat yogurt
1/2 cup crumbled feta cheese
Coat skillet with cooking spray. Heat. Add first 5 ingredients. Cook breaking up chunks until cooked through. Top each pita half with 1/4 cup lettuce. Add 1/4 cup chicken mixture, 2 tbs each tomato and cucumber, 1 1/2 tbs yogurt and 1 tbs feta. Fold in half to eat. MAKES 4 SERVINGS
=============================
Broccoli and Ziti Casserole
1 (16 oz) pkg zita pasta
1/2 cup olive oil
1 (16 oz) pkg chopped frozen broccoli, thawed
6 cloves garlic, minced
2 (8 oz) pkgs shredded mozzarella cheese, divided
Salt and pepper to taste
Preheat oven to 350 degrees. 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. Heat oil in a large skillet over medium heat. Saute broccoli and garlic until tender. In a large bowl, toss together broccoli, cooked pasta, and 1 1/2 packages of shredded mozzarella. Place in a 13x9-inch baking dish. Sprinkle with remaining mozzarella. Bake in preheated oven for 20 to 25 minutes, or until cheese is melted and lightly browned
==============================
Impossible Tuna and Cheddar Pie
Preheat oven to 400 degrees F. Grease a 10-inch pie plate or a square 8
x 8-inch baking pan, or six 10-ounce custard cups.
Cook onions in margarine in 10-inch skillet over low heat, stirring
occasionally, until onions are light brown. Sprinkle tuna, 1 cup of the
cheese and the onions into pie plate.
Stir eggs, milk, Bisquick and pepper with fork until blended. Pour into
pie plate.
Bake pie plate or baking dish, 25 to 30 minutes; custard cups, 20 to 25
minutes; or until knife inserted in center comes out clean. Top with
tomatoe slices and remaining cheese. Bake 3 to 5 minutes longer or until
cheese is melted. Cool 5 minutes. Serves 6 to 8.
=======================
Impossible Lasagne Pie
1 pound ground beef
1 teaspoon dried oregano
1/2 teaspoon dried basil
6 ounces tomato paste
1 cup shredded mozzarella cheese
1/4 cup cottage cheese
1/4 cup grated Parmesan cheese
1 cup milk
2/3 cup bisquick. baking mix
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Cook and
stir beef over medium heat until brown; drain. Stir in oregano, basil,
tomato paste and 1/2 cup of the mozzarella cheese. Layer cottage cheese and
Parmesan cheese in plate. Spoon beef mix- ture over top. Beat milk, baking mix, eggs,
salt and pepper until smooth, 15 seconds in blender on high or 1 minute with
hand heater. Pour into plate. Bake until knife inserted between center and
edge comes out clean, 30 to 35 minutes. Sprinkle with remaining cheese. Cool 5
minutes. 6 to 8 servings. High Attitude (3500 to 6500 feet): No
adjustments are necessary.
=========================
Impossible Ham and Swiss Pie
2 cups cooked ham, cubed
1 cup Swiss cheese, shredded
1/3 cup green onions, chopped
2 cups milk
4 eggs
1 cup Bisquick baking mix
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
tomato, sliced, optional
bell pepper, sliced, optional
Preheat oven to 400 degrees F.
Grease 10-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
Stir remaining ingredients with fork until blended. Pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Cool 5 minutes and garnish with tomato slices and green bell pepper
rings, if desired. Serves 6 to 8
=======================
Impossible Chicken Pie
2 cups cooked chicken, cut-up
4 ounces mushrooms, sliced, drained
1/2 cup green onions, sliced
1/2 teaspoon salt
1 cup Swiss cheese, shredded
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
Preheat oven to 400 degrees F.
Grease a 10-inch pie plate. Sprinkle cooked chicken, mushrooms, onions,
salt and cheese into pie plate.
Stir remaining ingredients with fork until well blended. Pour into pie
plate.
Bake 30 to 35 minutes or until knife inserted in center comes out clean.
Cook 5 minutes. Serves 6 to 8.
=======================
Impossible Chicken Tamale Pie
1 1/2 cups cooked chicken -- cut up
1 cup frozen corn -- thawed and drained
1 1, 1 1/4 oz envelope taco seasoning mix
1 4 oz can chopped green chiles -- drained
1 cup Cheddar or Monterey Jack cheese, shredded -- 4 oz
1 1/4 cups milk
3 each eggs
3/4 cup Bisquick® baking mix
Heat oven to 400 degrees F. Grease pie plate, 10 X 1 1/2 inches. Mix
chicken, corn and seasoning mix; spread in pie plate. Sprinkle with
chilies and cheese.
Beat milk, eggs and baking mix in blender on high speed about 15 seconds,
or with wire whisk or hand beater about 1 minute, until smooth. Pour into
plate.
Bake 25 to 30 minutes or until knife inserted halfway between center and
edge comes out clean. Cool 5 minutes. Serve with sour cream and shredded
lettuce if desired. Refrigerate any remaining pie.
============================
Impossible Chicken Veggie Pie
1 2/3 cups frozen mixed vegatables, thawed
1 cup Bisquick Original
1 cup cut-up cooked chicken
1/2 cup milk
1 can (10 3/4 oz) condensed cream of chicken soup
1 egg
Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 9"
pie plate.
Stir remaining ingredients with fork until blended. Pour into pie plate.
Bake 30 minutes or untill golden brown.
==========================
Impossible Beef And Tomato Pie
3 cups cooked beef cut up in bite size pieces
1 cup chopped onion
1 cup thinly sliced celery
3 coarsely chopped tomatoes
1 1/2 cups shredded Swiss cheese
2 1/4 cups milk
1/4 cup melted butter
5 eggs
1 1/4 cups Bisquick
1/2 teaspoon garlic salt
Heat oven to 350. Grease a 13x9x2" baking dish.
Layer beef, onion, celery, tomatoes and cheese in dish.
Beat remaining ingredients. until smooth, 15 sec. in blender on high or
1 min. with electric mixer on high.
Pour into dish.
Bake until knife inserted in center comes out clean, 40-50 minutes.
Cool 5 minutes.
Garnish with parsley sprigs if desired.
==========================
SPAGHETTI WITH MUSSELS & WHITE WINE
12 oz spaghetti
1 tbs olive oil
2 tsp chopped garlic
2 pounds mussels (discard any open mussels)
1/2 cup dry white wine
1 tbs grated lemon zest
2 tbs capers
1/2 tsp salt
1/4 tsp crushed red pepper
3 tbs snipped chives or sliced scallions or chopped parsley
Boil spaghetti as package directs, reserving 1 cup cooking water before draining. Heat oil in a skillet. Add garlic cook 30 seconds or until fragrant. Add mussels, wine, zest, capers, salt and pepper.
Cover and cook 5 min. or until mussels open. Toss with drained pasta, chives, scallions or parsley and reserved cooking water as needed
==========================
LEEK, BACON & POTATO SOUP
6 slices thick cut bacon, cut into 1 inch pieces
1 tbs olive oil
1 medium onion, chopped
2 large carrots, peeled and sliced
2 leeks, white and pale green parts, sliced thin
4 cups chicken broth
4 cups peeled diced potatoes
1/8 tsp cayenne pepper
1 1/4 cups shredded cheddar cheese
In a large pot cook bacon until crisp. Drain on paper towels. Discard grease, wipe out pan. In the same pan, heat oil. Add onion and cook 2 min. Add carrots and leeks, cook 2 min. more. Add broth, potatoes and cayenne.
Bring to a boil, reduce heat simmer covered 25 min. or until potatoes are tender.
Take soup off heat. Stir in bacon and 1 cup cheese. Serve garnishing with additional cheese. MAKES 6 SERVINGS
=========================
STUFFED SWEET PEPPERS
PEPPERS
1 1/4 pounds ground turkey
1 cup unseasoned bread crumbs
1 cup liquid egg substitute
1/2 cup diced onion
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
3 large sweet peppers, halved vertically and seeded
SAUCE
2 cups marinara sauce
2 cups diced tomatoes
1 tbs chopped garlic
1 tsp dried Italian seasoning
Coat a 13X9X2 inch baking dish with nonstick spray. In a large bowl, combine first 8 ingredients. Fill each pepper half with an equal amount of the turkey mixture. Place in baking dish. In a large bowl, combine marinara sauce, tomatoes, garlic and Italian seasoning. Pour over peppers.
Heat oven to 375 degrees. Bake 60 min. or until sauce is bubbling, peppers are tender and filling registers 155 degrees on a thermometer. Cover with foil, let sit 10 min. then serve. MAKES 6 SERVINGS
=============================
Cornish Hen with Bulgur-Bacon Stuffing
1 slice bacon, chopped
1 small onion, chopped (1/4 cup)
1/4 cup water
1 teaspoon chicken bouillon granules
3 tablespoons uncooked bulgur
1/4 cup shredded zucchini
1/4 cup chopped fresh mushrooms
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1 Rock Cornish hen (1 1/2 lb)
1 tablespoon butter or margarine, melted
In 1-quart saucepan, cook bacon and onion over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion... In same saucepan, heat water and bouillon granules to boiling. Stir in bulgur; remove from heat. Cover and let stand 15 minutes. Stir in bacon mixture, zucchini, mushrooms and thyme.
Heat oven to 350°F. Fill body cavity of hen with stuffing. Fasten opening with skewer. Place hen, breast side up, on rack in shallow roasting pan. Place meat thermometer in thigh muscle so tip does not touch bone. Brush with some of the butter.
Bake uncovered 1 hour to 1 hour 15 minutes, brushing occasionally with remaining butter, until thermometer reads 180°F and juices are no longer pink when center of thigh is cut.
Remove stuffing from body cavity. Cut hen in half along backbone from tail to neck with kitchen scissors. Serve each hen half with stuffing.
==============================
Broccoli Casserole
2 (10 oz) pkgs frozen chopped broccoli
2 cans cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 oz) jar process cheese sauce
Salt and pepper to taste
Cook rice as directed on box. Saute onions in butter until done. Cook broccoli as directed on package directions and drain. Mix together broccoli, soup, rice, onion, butter and cheese. Season with salt and pepper to taste. Place in a 13x9-inch oven proof dish. Bake for 30 to 40 minutes at 350 degrees.
=============================
Company Cauliflower
Preheat oven to 350 degrees. Lightly grease 13x9-inch casserole dish. Break cauliflower into florets, place in large covered saucepan and steam until tender. Place cauliflower in casserole dish; gently stir in sour cream cheese. In a saute pan over medium heat, melt butter; add bread crumbs and evenly coat. Sprinkle bread crumbs over cauliflower mixture and bake for 25 to 30 minutes.
Karl
Karl & Bobbi
1997 Jayco 323 RKS
2003 F250 PS Diesel 7.3 K&N Air Filter
1 Wife, 2 Dogs ( Jessie & Zoey ) 2 B 1 ASK 1 http://thelounge.info
2008 Harley Sportster Custom (In Vivid Black Of Course!)
Omar Shrine Clown "We Clown for the Smile of a Child"
I just made (but have not yet baked) the Chicken 'n' Spinach Pasta Bake. It's really delicious. It'll probably be even better nice and hot, covered in melted cheese!
Thanks for posting all these. I think I printed out about 5 or 6 of the recipes!
Regards,
Michelle
2008 Fun Finder X-160
2006 Toyota Sienna Limited
Equal-i-zer Hitch
Prodigy Brake Controller
