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12/29/11
New Year’s Eve is coming so here are some snacks for your guests.
Spinach turkey appetizer
1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
1/2 C shredded Mozzarella cheese
1/3 C cream cheese
1 TBS. grated Parmesan cheese
1 TBS. finely chopped onions
1/4 tsp. garlic powder
2 TBS. chopped water chestnuts
24 slices deli-fresh, oven-roasted turkey breast
Preheat oven to 350 degrees. Combine all ingredients except turkey.
Unfold turkey slices; use to line insides of 24 miniature muffin cups.
Fill with spinach mixture. Bake 15 min. or until heated through. Cool in
pan 5 min. before serving. Note: These can be made several hours ahead
and refrigerated until baking.
___
Orange chicken
1 large navel orange
1/4 C Asian toasted sesame dressing
2 TBS. lite soy sauce
2 TBS. sugar
1/2 tsp. crushed red pepper
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 TBS. minced gingerroot
1 clove garlic, minced
1 large red pepper, cut into bite-size pieces
Grate 1 tsp. zest from orange. Use small sharp knife to cut remaining
peel and white pith from orange; cut orange into bite-size pieces. Mix
zest, dressing, soy sauce, sugar and crushed pepper. Cook chicken in
nonstick skillet on high heat 5 to 6 min. or until done, stirring
frequently.
Add ginger and garlic; cook and stir on medium-high heat 2 min.
Add red peppers; cook 2 min. or until crisp-tender, stirring frequently.
Transfer to bowl; cover to keep warm. Add dressing mixture to skillet;
cook and stir 1 to 2 min. or until thickened, stirring constantly. Add
chicken mixture; cook and stir 2 min. or until heated through. Stir in
oranges; spoon onto platter.
___
Chocolate bark
1 pkg. (8 squares) semi-sweet chocolate, chopped
1 pkg. (6 squares) white chocolate, chopped
1 C almonds, toasted
1/2 C dried cranberries
1/2 C chopped dried apricots
First, microwave semi-sweet chocolate and white chocolate in separate
medium microwaveable bowls as directed on packages. Add half each of the
almonds, cranberries and apricots to each chocolate; stir until well
blended. Drop spoonfuls of the chocolate mixtures onto waxed
paper-covered baking sheet, alternating colors of the chocolates. Cut
through chocolate mixtures with knife several times for marble effect.
Refrigerate 1 hour or until firm. Break into 24 pieces. Store in tightly
covered container at room temperature.
___
Question: Do Lipton Tea employees take coffee breaks?
Top of page
12/22/11
It’s almost Christmas. Here are some more last minute treats!
Chocolate banana bread
2 C flour
1 C sugar
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 C mashed ripe bananas
1/3 C oil
1/4 C milk
6 squares semi-sweet chocolate, coarsely chopped
1/2 C chopped walnuts
Preheat oven to 350 degrees. Mix flour, sugar, baking powder and salt in
large bowl; set aside. Stir eggs, bananas, oil and milk in large bowl
until well blended. Add dry ingredients; stir just until moistened. Stir
in chopped chocolate and walnuts. Pour into greased 9x5-inch loaf pan.
Bake 55 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove from pan; cool completely on wire rack before
slicing.
___
Bacon and potato bites
12 slices bacon, cut crosswise in half
24 frozen bite-size seasoned potato nuggets
1/4 C Mayo with Olive Oil Reduced Fat Mayonnaise
2 TBS. chili sauce
Heat oven to 375 degrees. Wrap 1 bacon piece around each potato nugget;
place on rack of broiler pan. Bake 25 min. or until bacon is crisp,
turning after 15 min. Meanwhile, mix mayo and chili sauce. Serve nuggets
with dipping mixture.
___
Raspberry chocolate balls
1 (8 oz.) pkg. cream cheese, softened
1 (6 oz.) pkg. semi-sweet chocolate chips, melted
3/4 C vanilla wafer crumbs
1/4 C raspberry preserves, strained
1/3 C finely chopped almonds
Combine cream cheese and chocolate, mixing until well blended. Stir in
crumbs and preserves. Chill at least 2 hours. Shape into 1-inch balls;
roll in almonds. Chill overnight before serving.
___
Thought for today: If lawyers are disbarred and clergymen defrocked,
doesn't it follow that electricians can be delighted, musicians denoted,
cowboys deranged, models deposed, tree surgeons debarked, and dry
cleaners depressed?
Top of page
12/15/11
If the family is coming, as well as friends, to holiday
gatherings, these appetizers will be great for any occasion.
Cream cheese crescents
1 pkg. (8 oz.) cream cheese, softened
8 slices bacon, cooked, crumbled
1/3 C grated Parmesan cheese
1/4 C finely chopped onions
2 TBS. chopped fresh parsley
1 TBS. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls
Heat oven to 375 degrees. Mix all ingredients except crescent dough.
Separate each can of dough into 8 triangles; cut each triangle
lengthwise in half. Spread each dough triangle with 1 generous tsp.
cream cheese mixture; roll up, starting at short side of triangle.
Place, point-sides down, on baking sheet. Bake 12 to 15 min. or until
golden brown. Serve warm.
___
Taco meat balls
2/3 C A.1. Original Steak Sauce
2/3 C Thick 'N Chunky Salsa
1-1/2 lb. ground beef
1 egg
1/2 C dry bread crumbs
Heat oven to 425 degrees. Combine A.1. and salsa. Mix 1/3 cup with meat,
egg and bread crumbs. Shape into 32 meatballs, each about 1-1/4 inches
in diameter. Place in single layer in shallow pan. Bake 12 to 15 min. or
until done. Serve with remaining salsa mixture.
___
Hot crabmeat appetizer
1 pkg. (8 oz.) cream cheese, softened
1 can (7-1/2 oz.) crabmeat, drained, flaked
2 TBS. finely chopped onions
2 TBS. milk
1/2 tsp. prepared horseradish
1/4 tsp. salt
dash pepper
1/3 C sliced almonds, toasted
Preheat oven to 375 degrees. Mix all ingredients except almonds until
well blended. Spoon mixture into 9-inch pie plate; sprinkle with
almonds. Bake 15 min. Serve with assorted crackers.
___
This is from a San Francisco newspaper in the personals: “To all you
hunters who kill animals for food, shame on you. You ought to go to the
store and buy the meat that was made there, where no animals were
harmed.”
Top of page
12/8/11
It’s time to get serious about holiday baking and possible gifts of
sweets. Here are some good ones to try.
Candy cane brittle
1/2 C light corn syrup
1 C sugar
1 C crushed candy canes or 1-1/2 C nuts of your choice
1 tsp. butter or margarine
1 tsp. vanilla
1 tsp. baking soda
In a round 1-1/2-quart microwave safe dish, combine corn syrup and
sugar. Stir well until blended. Microwave on high for 4 minutes. Stir
mixture (if using nuts instead of candy canes, stir nuts in now).
Microwave on high 4-5 minutes or until light brown. Stir in butter and
vanilla; blend well. Microwave on high 1-2 minutes. Add baking soda;
stir lightly until foamy. Quickly pour onto lightly greased baking sheet
(you can use Pam or shortening). Pour crushed candy canes over brittle
while warm and press lightly onto surface. Let cool.
___
Turtles
1 lb. pecans
1-1/2 C corn syrup
1 lb. butter or margarine
1 C brown sugar, packed
1 C sweetened condensed milk
2 C chocolate chips
1/4 C butter or margarine
1/2 bar Parawax
Spread pecans on cookie sheet. Melt corn syrup, butter, brown sugar and
sweetened condensed milk in heavy saucepan, and boil until it reaches
firm to hard ball stage. Pour over pecans and put in fridge to cool.
Drop in clumps on to greased pan and freeze. Melt chocolate chips,
butter and Parawax together and dip frozen turtles into and place on
waxed paper.
___
Easy Rum Balls
2-1/2 C vanilla wafer crumbs
2 TBS. cocoa
3 TBS. white corn syrup
1 C powdered sugar
1 C chopped pecans
1/4 to 1/2 C rum (to taste)
powdered sugar
Combine vanilla wafer crumbs, cocoa, corn syrup and sugar and mix well.
Add nuts and rum and mix well. Shape into bite-size balls and roll in
confectioners sugar. (No cooking required.)
___
Thought for the day: Only in America do we buy hot dogs in packages of
10 and buns in packages of eight!
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12/1/11
The women of First English Lutheran Church have just put together an
interesting cookbook titled “Ninety Years of Lutheran Potlucks.” This
would make a wonderful Christmas gift and you could help the women of
the church by purchasing one for $13. If you’re interested, just call
the church office at 642-8571. They are sharing with us three of their
recipes.
Baked spaghetti pie - Dorothy Cotton
1/2 lb. angel hair spaghetti
2 large eggs
2 TBS. butter
1 (15 oz.) container ricotta cheese
3/4 C plus 2 TBS. Parmesan or Romano cheese
1 C marinara or spaghetti sauce
1/2 C mozzarella cheese
1 lb. ground beef
1 small onion, chopped
1 green bell pepper, chopped
Cook and drain spaghetti. Preheat oven to 350 degrees. Grease a 9-inch
glass pie plate. In a large bowl, beat eggs. Add ricotta cheese and 3/4
cup parmesan cheese, then add spaghetti and toss. Place spaghetti
mixture in bottom of pie plate to form a shell. Mix sauce, meat, pepper
and onion; pour into pie shell. Sprinkle with mozzarella and 2
tablespoons parmesan cheese. Bake for 25 minutes. Remove and let stand
for 10 minutes. Cut into wedges to serve.
___
Cranberry/blueberry bread - Joyce Fuchs
3 C flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 C sugar
1/2 C butter, softened
2 eggs
1 C buttermilk
1 C whole cranberry sauce
1 C fresh or frozen blueberries, thawed
Preheat oven to 375 degrees. Combine flour, soda, baking powder, salt.
Set aside. Cream sugar and butter. Beat in eggs and buttermilk. Stir in
flour mixture, blend well. Stir in cranberry sauce and blueberries. Pour
batter into a greased 9x5x3 loaf pan. Bake 1 hour 10 mins. until
toothpick comes out clean.
___
Chocolate chunky pecan pie bars - Mary Ann Haynes
1-1/2 C flour
1/2 C butter, softened
1/4 C brown sugar, packed
3 large eggs
3/4 C corn syrup
3/4 C white sugar
2 TBS. melted butter
1 tsp. vanilla
1-3/4 C semisweet chocolate chunks
1-1/2 C coarsely chopped pecans
Mix flour, butter and brown sugar together for crust until crumbly.
Press into 9x13 pan. Bake at 350 degrees for 12 to 15 minutes or until
light brown. Beat eggs, corn syrup, sugar, butter and vanilla with wire
whisk or fork. Stir in chunks and nuts. Pour over baked crust. Bake at
350 degrees for 25 to 30 minutes or until set. Cool, then cut into bars.
___
To all you Lexiphiles (those who love playing on words):
The professor discovered that her theory of earthquakes was on shaky
ground.
The batteries were given out free of charge.
A dentist and a manicurist married. They fought tooth and nail.
A will is a dead giveaway.
Top of page
11/23/11
The holidays are here and food will be plentiful everywhere. Sometimes
it's nice to take a break with soup as a simple meal. Here are some for
you to try.
Roasted tomato and basil soup
11 tomatoes, halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 TBS. olive oil
2 TBS. fresh thyme leaves
1 TBS. salt
1/4 tsp. pepper
12 fresh basil leaves
salad croutons and additional fresh basil leaves
Place tomatoes, onion and garlic in a greased 15x10-inch baking pan and
drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat.
Bake at 400 degrees for 30 minutes or until tender, stirring once, cool.
In a blender, process tomato mixture and basil in batches until blended.
Transfer to large saucepan and heat. Garnish each serving with croutons
and additional basil.
___
Cream of pumpkin soup
2 TBS. olive oil
3 cloves garlic, minced
1 onion, minced
2 C chicken stock
2 C mashed pumpkin
2 C half and half
2 TBS. flour
2 TBS. butter
1/2 C sherry
dried dill to taste
dash of nutmeg
salt and pepper
Heat olive oil in large pot. Lightly sauté garlic and onion. Add chicken
stock. Bring to a boil then reduce heat. Add pumpkin and half and half
and whisk to blend. Blend flour and water into a roux then whisk into
soup. Whisk over moderate heat until thickened. Do not scorch. Add
sherry, dill, nutmeg, salt and pepper. Serve hot.
___
Easy tomato soup
2 C milk
1 can diced tomatoes, undrained
1 (8 oz. pkg.) cream cheese
1/4 C chopped fresh basil
1/2 tsp. salt
1/8 tsp. pepper
Place all ingredients in a blender; cover and process until smooth.
Place in large saucepan and heat thoroughly. Serve hot.
___
To all you Lexiphiles (those who love playing on words), these will make
you think:
To write with a broken pencil is pointless.
When fish are in schools they sometimes take debate.
A thief who stole a calendar got 12 months.
Top of page
11/17/11
Try this for an interesting meal:
Ground beef roll up
1 lb. lean ground beef
4 slices bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) Velveeta cheese, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
Heat oven to 400 degrees. Brown ground beef with bacon and onions in
large skillet on medium-high heat; drain. Return meat mixture to
skillet. Add Velveeta; cook 5 min. or until melted, stirring frequently.
Cool 10 min. Unroll dough onto baking sheet sprayed with cooking spray.
Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting
at one long side. Roll must be seam-side down. Bake 20 to 25 min. or
until golden brown. Slice to serve.
___
Chopped Mexican salad
1/3 C zesty Italian dressing
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed
2 avocados, chopped
2 C halved cherry tomatoes
1 yellow pepper, chopped
1/2 C chopped red onions
1/2 C Mexican Style Finely Shredded Four Cheese
Mix dressing and cumin. Combine remaining ingredients in large bowl. Add
dressing mixture; mix lightly. Serve immediately.
___
Maple pumpkin pie
35 Nilla Wafers, finely crushed (about 1-1/4 C)
1/4 C butter, melted
1 pkg. (8 oz.) cream cheese, softened
3/4 C sugar, divided
3 eggs, divided
1-1/4 C canned pumpkin
1 C canned evaporated milk
1-1/2 tsp. pumpkin pie spice
3/4 C thawed Cool Whip
3 TBS. chopped Walnuts
1/4 C maple syrup
Heat oven to 350 degrees. Mix crumbs and butter; press onto bottom and
up side of 9-inch pie plate. Beat cream cheese, 1/4 cup sugar and 1 egg
with mixer until well blended. Spread onto bottom of crust. Mix
remaining sugar, eggs, pumpkin, milk and spice; carefully pour over
cream cheese mixture. (Note: Crust will be full.)
Bake 1 hour to 1 hour 5 min. or until center is set. Cool
completely. Serve topped with remaining ingredients.
___
Thought for the day: Only in America do banks leave vault doors open and
then chain the pens to the counters.
Top of page
11/10/11
The first two recipes are from Candi Allen via Cheryl Welty, who can
vouch for their sumptuous quality. They are also very easy to make.
Beef stroganoff
1 lb. ground beef
egg noodles (amount flexible)
1 can cream of mushroom soup
6 oz. sour cream
salt and pepper to taste
Brown meat while boiling noodles, then drain noodles and combine with
meat, sour cream and cream of mushroom soup over heat for approximately
10 minutes more. (I might add a little red wine to this also). Serve
immediately.
___
Chicken casserole
2 chicken breasts, boiled and chopped into tiny pieces
1-1/2 cans cream of chicken soup
8 oz. sour cream
1 pack grated cheddar cheese
1 sleeve Ritz crackers, crushed
1/4 stick of butter, melted
salt and pepper to taste
Mix all ingredients in bowl, and transfer to greased casserole dish and
bake for approximately 30 minutes. Serve immediately.
___
The next recipe is from Jeanne Haynes. She’s a great cook and
fortunately she often has something good to share with us.
Baked sweet potatoes
5 sweet potatoes, peeled and cubed
1 TBS. raisins
1 TBS. dried cranberries
2 TBS. walnuts, chopped
1/2 C maple syrup
1/4 C butter, melted
1/2 C water
Preheat oven to 400 degrees. Spread sweet potatoes in a single layer in
a 9x13-inch baking dish. Sprinkle with raisins, cranberries and chopped
walnuts, in a small bowl. Mix butter, syrup and water and pour over
potatoes. Cover baking dish with aluminum foil. Bake in preheated oven
50 to 60 minutes, until sweet potatoes are tender and cooked through.
Makes 8 servings.
___
Only in America do drugstores make the sick walk all the way to the back
of the store to get their prescriptions while healthy people can buy
cigarettes at the front.
Top of page
11/3/11
It’s pumpkin time again and here are some uses for the wonderful
symbol of fall.
Roasted pumpkin seeds
2 C pumpkin seeds
butter-flavored cooking spray
1/2 tsp. salt
Rinse seeds; discard any stringy membranes. Spread seeds into single
layer on baking sheet. Let stand 3 hours or until dried. Heat oven to
350 degrees. Spray seeds generously with cooking spray; sprinkle with
salt. Bake 8 to 10 min. or until lightly browned, stirring after 5 min.
Options include omitting the salt and choosing one of the following
flavorings to toss with each 1/2 cup pumpkin seeds before roasting:
Spicy - 2 tsp. Good Seasons Dressing Mix. (Try Italian, cheese garlic or
Asian sesame flavor.); sweet - 2 tsp. maple syrup and 1/2 tsp. ground
cinnamon. Increase baking time to 8 to 10 min. or until golden brown.
Cool in pan. Break apart if necessary; cheesy - 4 tsp. grated Parmesan
cheese.
___
Peanut brittle with pumpkin seeds
1/2 C water
2 C sugar
2 C dry roasted peanuts
3/4 C pumpkin seeds
2 tsp. butter, softened
1 square semi-sweet chocolate, melted
Cover surface of cutting board with parchment or waxed paper; lightly
spray paper with cooking spray. Set aside. Cook water and sugar in large
heavy saucepan on high heat 8 to 10 min. or until sugar turns a dark
amber color, stirring frequently. Swirl pan and brush down sugar
crystals on sides of pan with wet pastry brush just until sugar comes to
boil.
Remove saucepan from heat; quickly stir in nuts, pumpkin seeds and
butter. Immediately pour mixture onto prepared parchment; spread evenly
with wooden spoon. While hot, cut into 24 pieces. Cool completely.
Drizzle or spread thin layer of chocolate over brittle. Store in
airtight container.
___
Pumpkin chocolate chunk cookies
2-1/2 C flour
1-1/2 tsp. baking soda
1/4 tsp. salt
3/4 C butter or margarine, softened
1/2 C granulated sugar
1/2 C packed brown sugar
1 tsp. pumpkin pie spice
1 egg
1 C canned pumpkin
1 tsp. vanilla
1 C semi-sweet chocolate chunks
1 C chopped walnuts
Heat oven to 375 degrees. Mix flour, baking soda and salt. Beat butter,
sugars and pumpkin spice in large bowl with mixer until light and
fluffy. Add egg, pumpkin and vanilla; mix well. Gradually beat in flour
mixture until well blended. Stir in chocolate and nuts. Drop by heaping
tablespoonfuls, 2 inches apart, onto baking sheets.
Bake 12 to 13 min. or until lightly browned. Cool on baking sheets 1
min.; remove to wire racks. Cool completely.
___
Law of the theater, hockey arena and stadiums: At any event, the
people whose seats are furthest from the aisle always arrive last. They
are the ones who will leave their seats several times to go for food,
beer, or the toilet and who leave early before the end of the
performance or the game is over. The folks in the aisle seats come
early, never move once, have long gangly legs or big bellies and stay to
the bitter end of the performance. The aisle people also are very surly
folk.
Top of page
10/27/11
I recently met Linda Berkland and the conversation quickly turned to
food. She agreed to share some of her family’s favorite recipes with us.
You’ll see some unusual ingredients. The first one is the best burger in
the world, she says!
Andouille and beef burgers
Spicy mayonnaise:
3/4 C mayonnaise
1 TBS. fresh lemon juice
1 tsp. Cajun or Creole seasoning blend
1/4 tsp. hot pepper sauce
Burgers:
1/2 lb. andouille sausage, cut into scant 1/4-inch cubes
3/4 C pecans, toasted, chopped
1 tsp. salt
1/4 tsp. ground black pepper
1-1/2 lbs. ground beef chuck
Caramelized onions:
1-1/2 lbs. onions, thinly sliced
2 TBS. olive oil plus more for brushing grill rack
3 garlic cloves, minced
1 TBS. golden brown sugar
6 large hamburger buns, split
8 oz. crumbled blue cheese
arugula
For mayonnaise, mix all ingredients in small bowl. Cover and chill.
For burgers, toss first 4 ingredients in large bowl. Add beef; blend
gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties
to small baking sheet.
For onions, prepare barbecue (medium-high heat). Toss onions and next 3
ingredients in large skillet. Place skillet on grill; cook until onions
are golden, stirring often, about 25 minutes. Remove from grill; season
with salt and pepper.
Brush grill rack with olive oil. Grill buns, cut side down, until
golden, about 2 minutes. Transfer buns to work surface. Grill burgers
until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese.
Grill until burgers are cooked to desired doneness. Place some onions,
then burger, on each bun bottom. Top each with arugula. Spread
mayonnaise on cut side of bun tops; place on burgers. Serve with
remaining mayonnaise.
___
Asian salad
1 large carrot, peeled
3 C shredded Napa cabbage, from 1 small cabbage
3 C shredded romaine lettuce, from 1 small lettuce
1 small red bell pepper, seeded and deveined, thinly sliced
2 C thinly sliced store-bought rotisserie chicken (about 2 small
chicken breasts)
1/2 C slivered almonds, toasted
1/2 C chow mein noodles-garnish
Dressing:
1/4 C peanut or vegetable oil
2 TBS. low-sodium soy sauce
2 TBS. rice vinegar
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper, optional
For the salad, using a vegetable peeler, shave carrot and add to a large
salad bowl. Stir in cabbage, lettuce, pepper, chicken, and almonds.
For the dressing, in a small bowl, whisk together oil, soy sauce,
vinegar, and sugar until smooth. Season with salt and pepper, if using.
Pour dressing over salad and toss well. Garnish with chow mein noodles
and serve.
___
Gorgonzola-Prosciutto-Parmesan-twists
1 sheet frozen puff pastry (half of 17.3-oz. pkg.), thawed
4 to 6 thin prosciutto slices
1/3 C crumbled Gorgonzola cheese
2 TBS. grated Parmesan cheese
1-1/2 tsp. chopped fresh thyme
1 egg, beaten to blend
toasted sesame seeds
Preheat oven to 450 degrees. Line 2 large baking sheets with parchment.
Roll out pastry on lightly floured surface to 12-inch square. Arrange
prosciutto in single layer on half of pastry. Sprinkle cheeses, then
thyme over. Brush egg on other half of pastry and fold over onto cheese;
press firmly.
Roll out pastry to 11x8-inch rectangle. Brush with egg; sprinkle with
pepper. Cut crosswise into 1/2-inch-wide strips. Twist strips 3 times
and arrange on sheets, pressing ends onto sheet to keep strips twisted.
Brush twists lightly with egg glaze and top with toasted sesame seeds.
Bake until brown, about 15 minutes. Transfer to rack to cool slightly.
Serve warm.
___
Oliver's law of public speaking: A closed mouth gathers no feet.
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10/20/11
We are back to much needed comfort food!
Rolled meatloaf
1-1/4 lbs. extra-lean ground beef
3/4 lb. bulk Italian sausage
1 egg
1 can (8 oz.) pizza sauce
1/4 C Italian-style bread crumbs
1/4 tsp. pepper
2 C shredded 6-cheese Italian cheese blend
2 C loosely packed fresh spinach leaves
Heat oven to 350 degrees. In large bowl, mix ground beef, sausage, egg,
1/2 cup of pizza sauce, bread crumbs and pepper. On foil, pat mixture to
12x8-inch rectangle. Sprinkle evenly with cheese; gently press into
meat. Top with spinach. Starting at short end, roll up tightly using
foil to start roll and tucking in spinach leaves; seal ends. Place seam
side down in ungreased 12x8-inch glass baking dish.
Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes
longer or until thermometer inserted in meatloaf reads 160 degrees. Let
stand 5 to 10 minutes before serving.
___
Cheesy chicken
1/3 C Romano cheese
1/4 C dry bread crumbs
1 tsp. dried basil leaves
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground black pepper
6 small boneless skinless chicken breasts
1/4 C yogurt
3 C hot-cooked couscous or angel hair pasta
Mix first 6 ingredients. Dip chicken in yogurt, then in cheese mixture,
turning to evenly coat both sides of each breast. Cook in skillet
sprayed with cooking spray on medium heat 5 to 7 min. on each side or
until done. Serve over couscous or pasta.
___
Grandma’s old-fashioned mac and cheese
3 TBS. butter or margarine
2 TBS. flour
1/2 tsp. salt
2 C milk
2 C shredded sharp cheddar cheese, divided
1 pkg. (7 oz.) elbow macaroni, cooked, drained
Preheat oven to 350 degrees. Melt butter in large saucepan on low heat.
Add flour and salt; mix well. Cook 2 minutes or until bubbly. Gradually
add milk, stirring until well blended. Cook on medium heat until mixture
boils and thickens, stirring constantly. Reduce heat to low; simmer 3 to
5 minutes or until thickened. Add 1-1/2 cups of cheese; cook until
melted, stirring constantly. Add macaroni; mix lightly. Then spoon into
1-1/2-quart casserole; sprinkle with remaining 1/2 cup cheese. Bake 20
minutes or until heated through. Serve immediately.
___
Reminder of the day: Dogs have owners. Cats have staff.
Top of page
10/13/11
This week I am featuring recipes with a European origin.
Shrimp carbonara
1/2 lb. spaghetti, uncooked
4 slices bacon, chopped
1 lb. uncooked deveined peeled large shrimp
1 C frozen peas
1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme
1/4 C grated Parmesan cheese
Cook spaghetti in large saucepan as directed on package. Meanwhile, cook
bacon in large skillet until crisp. Remove bacon from skillet with
slotted spoon, reserving 1 TBS. drippings in skillet. Drain bacon on
paper towels. Add shrimp to reserved drippings; cook and stir on medium
heat 5 min. or until shrimp turn pink. Stir in peas; cook 1 min. Add
cooking creme; cook and stir 3 min. or until heated through.
Drain spaghetti; return to pan. Add shrimp mixture and bacon; mix
lightly. Top with Parmesan. Serve immediately.
___
Spanish meatloaf
2 lb. lean ground beef
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 can (14-1/2 oz.) Mexican-style diced tomatoes, undrained
1-1/2 C Mexican-style Shredded Four Cheese with a Touch of Philadelphia,
divided
1 C chunky salsa, divided
2 eggs
4 cloves garlic, minced
2 TBS. brown sugar
Heat oven to 375 degrees. Mix meat, stuffing mix, tomatoes, 1-1/4 cups
cheese, 3/4 cup salsa, eggs and garlic until well blended. Shape into 2
loaves in 13x9-inch baking dish. Bake 50 min. Meanwhile, mix remaining
salsa and sugar. Spread salsa mixture over meatloaves; top with
remaining cheese. Bake 10 min. or until meatloaves are well browned and
done.
___
Cappucino bars
24 Oreo cookies, finely crushed (about 2 C)
3 TBS. butter, melted
1 TBS instant coffee
1/4 tsp. ground cinnamon
1/4 C boiling water
4 pkgs. (8 oz. each) cream cheese, softened
1 C sugar
1 C sour cream
4 eggs
2 squares semi-sweet chocolate, melted, cooled
Preheat oven to 325 degrees. Then line 13x9-inch pan with foil, with
ends of foil extending over sides. Mix cookie crumbs and butter; press
onto bottom of prepared pan. Add coffee and cinnamon to boiling water;
stir until coffee granules are dissolved. Cool slightly.
Beat cream cheese and sugar in large bowl with mixer until well blended.
Add coffee and sour cream; mix well. Add eggs 1 at a time, mixing after
each just until blended. Remove 1 cup batter; pour remaining batter over
crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over
batter in pan; swirl gently with knife. Bake 40 min. or until center is
almost set. Cool. Refrigerate 4 hours before serving.
___
Law of physical surfaces: The chances of an open-faced jelly sandwich
landing face down on a floor are directly correlated to the newness and
cost of the carpet or rug.
Top of page
10/6/11
This week is totally devoted to apples, which are great at this time of
year!
Apple pecan crisp
2/3 C maple syrup
1/4 C flour
1 tsp. cinnamon
8 large baking apples, peeled and cut into small slices
1/2 C cold butter, cut into pieces
1 pouch Betty Crocker oatmeal cookie mix
3/4 C chopped pecans
Heat oven to 375 degrees. In large bowl, stir together sugar, flour and
cinnamon. Add apples, toss until coated. Spread in ungreased 13x9 glass
baking dish. In another bowl, with pastry blender cut butter into cookie
mix until mixture looks like coarse crumbs. Stir in pecans. Crumble over
apples in baking dish.
Bake 30 minutes. Then loosely cover with foil and bake 10 to 15 minutes
longer or until apples are tender. Serve warm.
___
Caramel topping apple bars
1/2 C butter
1/4 C shortening
1 C brown sugar
1-3/4 C flour
1/2 C oatmeal
1/2 tsp. salt
1/2 tsp. baking soda
4-1/2 C chopped apples, peeled, cored
3 TBS. flour
1 (14 oz.) pkg. caramels, unwrapped
2 tsp. milk
Preheat oven to 400 degrees. In large bowl, combine and beat butter,
shortening and brown sugar. Stir in 1-3/4 cups flour, oats, salt and
baking soda. Reserve 2 cups of mixture. Press remaining mixture into
13x9 baking pan.
Toss apples with 3 tablespoons flour; spread over mixture in pan. In
small saucepan, heat caramels and milk over low heat. Pour melted
caramel mixture over apples. Top with reserved butter; press lightly.
Bake 25 to 30 minutes until golden brown and apples are tender. Cut into
bars and serve warm with ice cream.
___
Apple cake
1/4 C shortening
1 C sugar
1 egg
2 C chopped apples, peeled
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground cloves
1/2 C raisins
1/2 C nuts
1 C flour
bit of lemon or orange zest
1 TBS. rum or brandy
Mix all together and bake about 45 minutes at 350 degrees in tube pan or
8x8-inch square. Serve warm or cold with whipped cream, hot applesauce,
or dust with powdered sugar.
___
Thought for today: When you are dissatisfied and would like to go back
to your youth, think of algebra!
Top of page
9/29/11
This would make a great meal. It’s heavy on vegetables so the dessert
can’t be so bad for you, right?
Turkey pot pie
2-1/2 C cut carrots
2 C cut-up fresh broccoli
3 TBS. butter
1/2 C of chopped onion
3 TBS. flour
2 C chicken broth
1 TBS. chopped fresh or dried sage leaves
2 C cubed cooked turkey
Biscuit:
4 slices bacon
1 C Bisquik
1/2 C milk
1/2 C shredded cheddar cheese
Heat oven to 400 degrees. In 2-quart saucepan, heat 1 cup water to
boiling. Add carrots and broccoli; cook about 4 minutes or until carrots
and broccoli are crisp-tender, drain. In 3-quart saucepan, melt butter
over medium heat. Add onion and cook about 2 minutes, stirring
occasionally. Beat in flour with wire whisk then gradually beat in broth
and sage. Cook on medium-low about 5 minutes stirring occasionally until
sauce thickens. Stir carrots, broccoli and turkey into sauce. Spoon
turkey mixture into ungreased 2-quart casserole dish.
Place bacon on microwaveable plate; cover with paper towel. Microwave on
high 4 to 6 minutes until crisp. Crumble bacon; place in medium bowl and
add remaining biscuit ingredients and stir just until blended. Place
batter around the edge of the turkey mixture. Bake 25 to 30 minutes or
until biscuit crust is golden brown. Serve warm.
___
Supreme green beans
1 can Progresso vegetable classics creamy mushroom soup
1/4 C dry white wine
1 C grated parmesan cheese
dash ground black pepper
2 bags Green Giant Valley fresh steamers frozen cut green beans,
thawed
1 jar sliced mushrooms, drained
1 jar diced pimentos, drained
1 C Italian-style panko crispy breadcrumbs
1 TBS. butter, melted
Heat oven to 350 degrees. In ungreased 2-quart casserole dish, mix soup,
wine, cheese, pepper, green beans, mushrooms and pimentos. In small
bowl, stir bread crumbs and melted butter until well mixed. Sprinkle
over casserole.
Bake about 40 minutes or until hot and bubbly and bread crumbs are
golden brown. Let stand 10 minutes before serving.
___
Lemon cheesecake
Crust:
1 box super moist yellow cake mix
1/2 C butter, softened
1 tsp. grated lemon peel
Filling:
2 pkgs. (8 oz. each) cream cheese, softened
3/4 C sugar
3 containers (3.5 oz. each) lemon pudding from 4-pack container
1/2 C sour cream
3 eggs
2 C frozen (thawed) whipped topping
Heat oven to 300 degrees. Spray bottom and sides of 10-inch spring form
pan with baking spray with flour. Wrap foil around outside of pan to
catch drips. Reserve 1/4 cup of cake mix; set aside. In large bowl, beat
remaining cake mix, butter and lemon peel with electric mixer on low
speed until crumbly. Press in bottom and up sides of pan.
In same large bowl, beat reserved cake mix, cream cheese, sugar, pudding
and sour cream on medium speed until smooth and creamy. Beat in eggs,
one at a time, then pour over crust. Bake 1 hour 20 mins. or until edges
are set and center of cheesecake jiggles slightly when moved. Turn oven
off, open door at least 4 inches. Leave cheesecake in oven 30 minutes
longer.
Remove cheesecake from oven; place on cooling rack. Without releasing
sides of pan, run knife around edge to loosen cheesecake. Cool in pan on
cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or
overnight. Remove sides of pan before serving and add whipped topping
around edges. Store in refrigerator.
___
Thought for the day: “Junk is something you’ve kept for years and throw
away three weeks before you need it.” (I just did that!)
Top of page
9/22/11
Now that the weather is changing, here is some comfort food to try.
Chicken enchiladas
1/2 C Philadelphia Santa Fe Blend Cooking Creme
1 can (28 oz.) crushed tomatoes
1-1/2 tsp. chili powder
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed
2-1/2 C chopped cooked chicken
1-1/3 C pizza shredded mozzarella & cheddar cheeses, divided
10 whole wheat tortillas (6 inch)
Heat oven 375 degrees. Whisk cooking creme and 1/2 cup tomatoes in
medium bowl until well blended. Stir in remaining tomatoes, chili
powder, cumin and beans.
Combine chicken, 3/4 cup bean mixture and 1/3 cup shredded cheese. Spoon
1/3 cup chicken mixture down center of each tortilla; roll up. Place,
seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
Top with remaining bean mixture and shredded cheese. Bake 30 to 35 min.
or until enchiladas are heated through and cheese is melted.
___
Different Salisbury steak
1-1/2 lb. lean ground beef
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 C water
1 onion, finely chopped, divided
2 tsp. oil, divided
1 pkg. (8 oz.) sliced fresh mushrooms
1 can fat-free reduced-sodium beef broth
1/4 C Philadelphia Original Cooking Creme
Mix meat, stuffing mix, water and 1/3 cup onions until well blended.
Shape into 6 half-inch-thick patties. Heat 1 tsp. oil in large nonstick
skillet on medium heat. Add patties; cook 2 to 3 min. on each side or
until browned on both sides. Remove from skillet; cover to keep warm.
Add remaining oil, onions and mushrooms to skillet; cook 3 to 5 min. or
until vegetables are tender, stirring frequently.
Add broth to skillet. Bring to simmer. Add meat patties; cover. Simmer
on medium-low heat (160 degrees) 13 to 15 min. or until done, turning
occasionally. Transfer burgers to serving plate, reserving drippings in
pan; cover burgers to keep warm.
Add cooking creme to drippings in skillet; cook and stir on low heat 2
min. or until sauce is well blended. Spoon over burgers.
___
Really easy stew
1 boneless beef chuck eye roast (2 lb.), cut into 1-inch chunks
2 C water
3/4 C barbecue sauce
1-1/2 lb. baking potatoes (about 3), cut into 1-inch chunks
6 carrots, peeled, cut into 1-inch-thick slices
1 onion, coarsely chopped
1/4 cup A.1. Thick & Hearty Steak Sauce
Bring meat, water and barbecue sauce to boil in Dutch oven or deep large
skillet; cover. Simmer on medium-low heat 1 hour. Add vegetables; stir.
Cook, covered, 1 hour or until meat and vegetables are tender, stirring
occasionally. Stir in steak sauce; cook 2 min.
___
Thought for today: “It is said that if you line up all the cars in the
world end to end someone would be stupid enough to try to pass them.”
Top of page
9/15/11
The tomato season this year was late and not great, but there are still
tomatoes to be had. Just ask the squirrels who have been eating ours
(see Off the Hook column tomorrow). Here are some recipes for the
salvaged tomatoes!
Fresh tomatoes and penne
1-1/4 C uncooked penne pasta (4 oz.)
2 tsp. olive or vegetable oil
2 cloves garlic, finely chopped
1 lb. plum (Roma) tomatoes (6 medium), coarsely chopped
1 TBS. chopped fresh basil leaves
1/4 tsp. salt
1/8 tsp. freshly ground pepper
Cook and drain pasta as directed on package, omitting salt. Meanwhile,
in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil
30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes,
stirring frequently, until tomatoes are soft and sauce is slightly
thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce
over pasta.
___
Cold tomatoes and pasta
1 lb. whole grain spaghetti, uncooked
8 plum tomatoes (2 lb.), chopped
1/2 C Italian dressing
1/4 C grated Parmesan or Romano cheese
1/4 C chopped fresh basil
2 TBS. chopped red onions
Cook pasta as directed on package, omitting salt. Meanwhile, combine
remaining ingredients in large bowl. Drain pasta. Add to tomato mixture;
toss to coat. Serve immediately.
___
Sharon’s tomatoes (Sharon Merman’s contribution)
2 lg. tomatoes, sliced thinly
1/2 C seasoned bread crumbs
1/2 C shredded Parmesan cheese
2 TBS. olive oil
1/3 C chopped basil
salt and pepper
Place sliced tomatoes in 8x8 baking dish and drizzle with oil. Combine
bread crumbs and cheese then sprinkle over tomatoes. Add salt and pepper
(I like Jane’s Crazy Mixed Up Salt) and sprinkle with basil. Bake at 375
degrees for about 20 mins. or until bubbly and slightly brown. Serves
2-4.
___
Thought for the day: The things that come to those who wait may be the
things left by those who got there first.
Top of page
9/8/11
If you like peaches as I do, you should enjoy these recipes. Since the
crop was late this year, there are still good peaches in markets.
Peach salsa
1 large fresh peach, chopped
2 TBS. balsamic vinaigrette dressing
1-1/2 TBS. chopped fresh basil
1 TBS. finely chopped red onions
1 tsp. finely chopped seeded jalapeno peppers
Combine ingredients and chill two hours before serving with favorite
crackers.
___
Peach and raspberry delight
2 C Graham Cracker crumbs
1/2 C sugar, divided
1/2 C butter or margarine, melted
1-1/2 pkgs. (8 oz. pkg.) cream cheese, softened
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
3 large fresh peaches (about 1-1/4 lb.), peeled, sliced
1-1/2 C boiling water
1 pkg. (6 oz.) raspberry flavor gelatin
2 C ice cubes
Mix crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom
of pan. Beat cream cheese and remaining sugar in medium bowl until well
blended. Whisk in 1-1/2 cups Cool Whip; spread over crust. Top with
peaches. Refrigerate until ready to use.
Add boiling water to gelatin mix in large bowl; stir 2 min. until
completely dissolved. Stir in ice cubes until melted. Refrigerate 5 min.
or until thickened. Whisk in remaining Cool Whip; spread over peach
layer. Refrigerate 4 hours or until firm.
___
Peachy pie
48 NillaWafers, finely crushed (about 1-1/2 C)
1/3 C butter, melted
3/4 C boiling water
1 pkg. (3 oz.) orange flavor gelatin
2 C ice cubes
1-1/2 C thawed Cool Whip whipped topping
2 fresh peaches, peeled, chopped
Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie
plate. Add boiling water to gelatin mix in medium bowl; stir 2 min.
until completely dissolved. Add ice cubes; stir until gelatin is
slightly thickened. Remove any unmelted ice. Add Cool Whip; stir until
well blended. Gently stir in peaches.
Refrigerate 15 min. or until gelatin mixture is thick enough to mound;
spoon into crust. Refrigerate 3 hours or until set.
___
Thought for the day - If at first you don’t succeed, skydiving is
not for you.
Top of page
9/1/11
These recipes all use fresh produce grown locally and ripe right now.
Fancy zucchini boats
2 large zucchini, parboiled
3/4 C shredded Mozzarella cheese, divided
1 small tomato, finely chopped
10 Ritz Crackers, finely crushed
1 tsp. dried basil leaves
Preheat oven to 375 degrees. Cut zucchini lengthwise in half; scoop out
centers onto cutting board, leaving 1/4-inch-thick shells. Place shells
in 9-inch square baking dish; set aside. Chop zucchini pulp; place in
medium bowl. Add 1/2 cup of cheese, tomatoes, cracker crumbs and basil;
mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining
1/4 cup cheese. Bake 15 min. or until heated through.
___
Fresh corn salad
1/2 C Italian dressing
2 TBS. Dijon mustard
4 ears corn on the cob, cooked, cooled slightly
1/2 lb. green beans, trimmed, cut into 1-inch lengths (about 2 C)
and cooked
1 C grape tomatoes, halved
1/2 C chopped fresh basil
Mix dressing and mustard in large bowl until well blended. Cut kernels
from ears of corn. Add to dressing mixture; mix lightly. Add remaining
ingredients; toss to coat. Serve immediately.
___
Warm peach salad
3 fresh peaches, pitted, quartered
2 TBS. oil
8 C torn romaine lettuce
1/2 C coarsely chopped cashews
6 slices bacon, cooked, and crumbled
1/2 C blue cheese dressing
Heat grill to medium-high heat. Brush peaches with oil. Grill 3 to 4
min. on each side or just until tender and heated through. Cool
slightly. Cut each peach piece in slices. Cover platter with lettuce;
top with peaches, nuts and bacon. Drizzle with dressing and serve.
___
Here are some time tested “laws:”
Law of the Bath - When the body is fully immersed in water, the
telephone rings.
Law of Close Encounters - The probability of meeting someone you
know increases dramatically when you are with someone with whom you
don't want to be seen.
Law of the Result - When you try to prove to someone that a
machine won't work, it will.
Law of Biomechanics - The severity of the itch is inversely
proportional to the reach.
Law of the Theater - At any event, the people whose seats are
furthest from the aisle arrive last.
Top of page
8/25/11
Here is another summer meal ready to go. After the pasta and carrots,
the blueberry tart should be a good finish.
Chicken and pasta salad
2 C cooked penne pasta
1 C quartered cherry tomatoes
1 pkg. (4 oz.) crumbled feta cheese
1/2 C prepared Good Seasons Italian Dressing Mix for fat free
dressing
1/3 C lightly packed fresh basil, cut into strips
1/4 C chopped red onions
1/4 C chopped sun-dried tomatoes (not oil packed)
1/2 lb. boneless skinless chicken breasts, grilled, cut into
1/4-inch-thick slices
Combine all ingredients except chicken. Top with chicken. Chill 2 hours
before serving.
___
Fancy carrots
4 large carrots (1 lb.), peeled, cut into match-like sticks
1/4 C slivered almonds
1 tsp. ground cumin
1/4 C Italian dressing
1/4 C chopped fresh cilantro
Cook carrots in boiling water 5 to 8 min. or until crisp-tender.
Meanwhile, cook and stir nuts and cumin in large skillet on medium heat
5 min. or until nuts are toasted. Drain carrots. Add to skillet with
dressing; simmer on medium-low heat 2 min., stirring occasionally.
Remove skillet from heat. Stir in cilantro.
___
Blueberry tart
7 TBS. butter, divided
50 Nilla wafers, finely crushed (about 1-1/2 C)
4 C fresh blueberries, divided
1/2 C plus 1 TBS sugar, divided
3/4 C cold water, divided
2 TBS cornstarch
zest and juice of 1 lemon, divided
3/4 C boiling water
1 pkg. (3 oz.) lemon flavor gelatin
ice cubes
1 tub (8 oz.) Cool whip Whipped Topping, thawed, divided
Heat oven to 350 degrees. Reserve 1 TBS butter. Melt remaining butter;
mix with wafer crumbs. Press onto bottom and up side of 9-inch tart pan
with removable bottom. Bake 10 min. or until golden brown.
Meanwhile, combine 1-1/2 cups blueberries, 1/2 cup sugar and 1 TBS cold
water in saucepan. Bring to boil, stirring constantly. Dissolve
cornstarch in 3 TBS of remaining cold water; whisk into blueberry
mixture. Simmer on low heat 2 min. or until thickened, stirring
constantly. Remove from heat. Add reserved butter; stir until melted.
Reserve 1/2 tsp. lemon zest and 1 tsp. juice; stir remaining zest and
juice into blueberry mixture. Pour into crust.
Add boiling water to gelatin mix in medium bowl; stir 2 min. until
completely dissolved. Add enough ice to remaining 1/2 cup cold water to
measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any
unmelted ice. Whisk 1 cup Cool Whip into gelatin. Refrigerate 15 min. or
until mixture is thick enough to mound. Stir in 1-1/2 cups of remaining
blueberries; spoon over layer in crust.
Refrigerate 4 hours or until firm. Top with remaining Cool Whip. Toss
remaining blueberries with reserved lemon zest, juice and sugar; spoon
over pie then serve.
___
I am sharing some more “My Mother Taught Me” wisdom:
My mother taught me about my roots — “Shut that door behind you. Do you
think you were born in a barn?”
My mother taught me how to become and adult — “If you don’t eat your
vegetables, you’ll never grow up.”
Top of page
8/18/11
Here’s a meal that should please everyone. I hope you enjoy it.
Mustard and brown sugar salmon
1/2 tsp. mayonnaise
1 TBS. garden Italian seasoning herb blend paste
1/2 C brown sugar
2 TBS. spicy brown mustard
1/4 tsp. curry powder
4 salmon filets about 1-1/2 lbs., skin removed
olive oil cooking spray
Preheat grill. Combine mayonnaise and seasoning paste in small bowl; set
aside or chill until ready to serve. Combine sugar, mustard, and curry
powder in second small bowl. Always check fish carefully and remove any
bones. Lay fish, skin side down over an inverted bowl; the curve lifts
the bones. Use fingertips to feel for bones that may not be visible.
Coat both sides of salmon with cooking spray.
Place salmon on grill for 2 to 3 minutes without turning. Turn salmon,
then brush with mustard mixture. Close lid on grill for 2 to 3 more
minutes until internal temperature reaches 145 degrees or fish separates
easily with a fork. Cooking time may vary depending on thickness of
fish. Serve salmon topped with herbed mayonnaise.
___
Wild rice with herbs
Note: This recipe has an unusual format, but remember cooks
sometimes put ingredients together differently, so we’ll go along with
this author because the rice is very tasty.
Wash 4 C wild rice in several changes of cold water. Cook rice in 8 C
chicken broth until tender.
Cook 1/2 lb. cut-up bacon and drain.
1/2 C finely chopped onion
1/2 C finely chopped celery
1 minced garlic clove
1/4 C butter
1/2 tsp. curry powder
slivered almonds, toasted
In butter, sauté vegetables (onion, celery, garlic) until tender. Toss
all ingredients with wild rice, add salt and pepper to taste. Place in
buttered casserole and bake at 375 degrees for 10 minutes. Sprinkle
casserole with blanched, toasted and slivered almonds.
___
Brownie cupcake
1 box fudge brownie mix
1/2 C vegetable oil
2 TBS. water
2 eggs
1 C vanilla baking chips
1-3/4 C powdered sugar
6 TBS. butter, softened
3 TBS. milk
6 to 8 drops red food color
6 to 8 drops yellow food color
24 miniature candy bars
Heat oven to 350 degrees. Spray 24 regular-size muffin cups with cooking
spray. In medium bowl, mix brownie mix, oil, water and egg. Divide
batter among muffin cups. Bake 13 to 18 minutes or until centers are set
and toothpick inserted near edge comes out clean. Cool 30 minutes. Run
metal spatula around the edge of each brownie; lift out to remove from
muffin cup.
In microwaveable bowl, microwave vanilla chips uncovered about 45
seconds, stirring every 15 seconds, until melted. Cool slightly. In
medium bowl, beat powdered sugar, butter, milk and food colors on medium
speed until fluffy. Stir in melted vanilla chips. Spoon frosting over
cooled cupcakes; top each with candy bar.
___
Here are some more “My Mother” quotes:
My mother taught me about behavior modification - “Stop acting like your
father!”
My mother taught me about envy — “There are millions of less fortunate
children in this world who don’t have wonderful parents like you do.”
Top of page
8/11/11
Jennifer Thrush from the Union County Health Dept. asked me to help
promote “super foods” in connection with the Farmers Market Festival to
be held Saturday morning in the city parking lot area at Sixth and Plum
Streets. Included here are some of their recipes which I think you will
enjoy.
Spinach with pine nuts
2 tsp. extra-virgin olive oil
2 TBS. golden raisins
1 TBS. pine nuts
2 cloves garlic, minced
1 10-oz. bag fresh spinach (see ingredient note), tough stems
removed
2 tsp. balsamic vinegar
1/8 tsp. salt
1 TBS. shaved Parmesan cheese
freshly ground pepper, to taste
Heat oil in a large nonstick skillet or Dutch oven over medium-high
heat. Add raisins, pine nuts and garlic; cook, stirring, until fragrant,
about 30 seconds. Add spinach and cook, stirring, until just wilted,
about 2 minutes. Remove from heat; stir in vinegar and salt. Serve
immediately, sprinkled with Parmesan and pepper. Serves 2.
___
Easy salmon cakes
3 tsp. extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 TBS. chopped fresh parsley
15 oz. canned salmon, drained, or 1-1/2 C cooked salmon
1 large egg, lightly beaten
1-1/2 tsp. Dijon mustard
1-3/4 C fresh whole-wheat breadcrumbs
1/2 tsp. freshly ground pepper
creamy dill sauce, (recipe follows)
1 lemon, cut into wedges
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high
heat. Add onion and celery; cook, stirring, until softened, about 3
minutes. Stir in parsley; remove from heat. Place salmon in a medium
bowl. Flake apart with a fork; remove any bones and skin. Add egg and
mustard; mix well. Add onion mixture, breadcrumbs and pepper; mix well.
Shape mixture into 8 patties, about 2-1/2 inches wide.
Heat remaining 1-1/2 teaspoons oil in pan over medium heat. Add 4
patties and cook until undersides are golden, 2 to 3 minutes. Using a
wide spatula, turn them over onto prepared baking sheet. Repeat with
remaining patties. Bake salmon cakes until golden on top and heated
through, 15 to 20 minutes. Meanwhile, prepare creamy dill sauce. Serve
salmon cakes with dill sauce and lemon wedges.
___
Creamy dill sauce
1/4 C reduced-fat mayonnaise
1/4 C nonfat plain yogurt
2 scallions, thinly sliced
1 TBS. lemon juice
1 TBS. finely chopped fresh dill, or parsley
freshly ground pepper, to taste
Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley)
and pepper in a small bowl and mix well.
___
Broccoli, beef & potato hot dish
1-1/2 lbs. broccoli, cut into 1-inch florets (about 6 C)
2 TBS. canola oil, divided
1-1/2 lbs. 95 percent lean ground beef
1 large onion, chopped
2 TBS. Worcestershire sauce
1 tsp. garlic powder
1-1/4 tsp. salt, divided
4 C low-fat milk
1/3 C cornstarch
2 C shredded sharp cheddar cheese, preferably orange
1/4 tsp. ground turmeric
4 C frozen hash-brown or precooked shredded potatoes (see note)
1 large egg, lightly beaten
1/2 tsp. freshly ground pepper
canola or olive oil cooking spray
1/4 tsp. Hungarian paprika, preferably hot
Preheat oven to 450 degrees. Toss broccoli with 1 tablespoon oil in a
large bowl. Spread out on a baking sheet and roast, stirring once
halfway though, until just soft and browned in spots, about 15 minutes.
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over
medium heat. Add beef and onion and cook, breaking up beef with a wooden
spoon, until beef is browned and onion is softened, 10 to 12 minutes.
Stir in Worcestershire, garlic powder and 1/4 teaspoon salt. Set aside.
Whisk milk and cornstarch in a large saucepan. Bring to a boil over
medium-high heat, whisking often, until bubbling and thickened enough to
coat the back of a spoon, 6 to 8 minutes total. Remove from heat and
stir in cheddar, 3/4 teaspoon salt and turmeric until cheese is melted.
Spread beef mixture in a 9x13-inch baking dish. Top with broccoli and
pour cheese sauce evenly over top.
Combine potatoes, egg, pepper and remaining 1/4 teaspoon salt in a
medium bowl. Sprinkle evenly over casserole. Coat top with cooking
spray.
Bake casserole until it is bubbling and potatoes are beginning to brown,
about 40 minutes. Sprinkle with paprika. Let stand for 10 minutes before
serving.
___
Here are some more of “My Mother Taught Me” sayings:
My mother taught me logic - “Because I said so, that's why.”
My mother taught me more logic - “If you fall out of that swing and
break your neck, you're not going to the store with me.”
Top of page
8/4/11
This week I am saluting the use of butter in several interesting
ways.
Baked fish - butter style
1/2 C butter
2/3 C crushed saltine crackers
1/2 C parmesan cheese
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1 lb. fresh flounder, sole or perch fillets
Preheat oven to 350 degrees. In a 9x13 baking pan, melt butter in
preheated oven; about 5 minutes. Meanwhile in a dish, combine crushed
crackers, parmesan cheese, salt, basil, oregano and garlic powder. Dip
fillets in melted butter then crumb mixture. Arrange fillets in baking
pan. Bake 25 to 30 minutes or until fish is tender and flakes with a
fork. Serves 2 to 4.
___
Southern butter cake
3 C flour
2 C sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 C buttermilk
1 C butter, softened
2 tsp. vanilla
4 eggs
Butter sauce:
3/4 C sugar
1/3 C butter
3 TBS. water
2 tsp. vanilla
Preheat oven to 325 degrees. For cake: In a mixing bowl, combine flour,
sugar, salt, baking powder and baking soda. Add buttermilk, butter,
vanilla and eggs. Beat for 2 minutes. Pour cake batter into a greased
and floured Bundt pan.
Bake for 1 hour, or until toothpick inserted in center comes out clean.
Using a metal skewer, poke holes and pour butter sauce over it while it
is warm and still in the pan. Wait to cool completely before removing
from pan.
Butter sauce: Stir together sugar, butter, vanilla and water in
saucepan. Heat just until butter melts; do not let it boil.
–––
Golden butter bars
1 stick butter, softened
3 eggs, divided
1 (10.25 oz. pkg.) yellow cake mix
1 (8 oz. pkg.) cream cheese, softened
2 C powdered sugar, plus additional for dusting
1 tsp. vanilla
Preheat oven to 350 degrees. Combine butter, one egg and cake mix, and
pat into the bottom of 9x13 baking pan. In a bowl, blend cream cheese,
remaining eggs, powdered sugar and vanilla. Pour onto cake mixture in
pan. Bake 30 to 35 minutes. Don’t over bake - bars will still be wiggly
in the center. Dust with powdered sugar and cut into bars when cool.
___
Here are some of those famous “My Mother Taught Me” sayings: My mother
taught me about stamina — “You'll sit there until all that spinach is
gone.” My mother taught me about weather — “This room of yours looks as
if a tornado went through it.”
Top of page
7/28/11
This is summer dessert week again!
Lemonade pie
1-1/2 C boiling water
1 pkg. (3 oz.) lemon flavor gelatin
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1 tub (8 oz.) Cool Whip, thawed
1 C fresh raspberries
2 Graham cracker pie crusts
Add boiling water to gelatin mix in small bowl. Stir 2 min. until
completely dissolved; set aside. Beat cream cheese in large bowl with
mixer until creamy. Gradually beat in concentrate, then gelatin until
blended. Stir in Cool Whip and berries. Pour into crusts.
Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1
week before thawing to serve.
___
Pink strawberry cake
1 3-oz. pkg. strawberry gelatin
1 (18-1/4 oz.) cake mix
1/2 C water
1/2 C vegetable oil
4 eggs
1 10-oz. pkg. frozen strawberries, thawed and divided
Frosting:
1 stick butter, softened
1 lb. confectioner’s sugar
For cake: Preheat oven to 350 degrees. Grease and flour 3 (8-in.) round
layer pans. Mix dry gelatin into cake mix. Add water and oil; beat for 2
minutes with electric mixer. Add eggs one at a time, beating after each
addition. Add half of strawberries and beat until well blended.
Pour batter into prepared pans. Bake for 25 minutes or until a toothpick
inserted in center comes out clean. Allow layers to cool completely.
Frosting: Cream butter and confectioner’s sugar with electric mixer. Add
remaining strawberries from cake recipe and beat until creamy and
smooth. Frost cake. Serves 8 to 12 people.
___
Frozen white chocolate mouse
20 Oreo cookies, finely crushed (about 1 C)
1/4 C (1/2 stick) butter, melted
1 pkg. (6 squares) Baker’s white chocolate, divided
2 tubs (8 oz. each) cream cheese spread
1 can (14 oz.) sweetened condensed milk
1 C mashed fresh strawberries
1 C thawed Cool Whip
Mix crumbs and butter; press onto bottom of plastic wrap-lined 9-inch
square pan. Microwave 5 chocolate squares in microwaveable bowl on high
2 min. or until melted, stirring after 1 min. Beat cream cheese spread
in large bowl with mixer until creamy. Gradually beat in milk. Blend in
melted chocolate and strawberries. Whisk in Cool Whip; spoon over crust.
Freeze 6 hours or until firm. Remove from freezer 15 min. before
serving. Shave remaining chocolate square into curls; place on dessert.
Use plastic wrap to remove dessert from pan before cutting to serve.
___
Law of random numbers — If you dial a wrong number, you never get a busy
signal and someone always answers.
Top of page
7/21/11
The first recipe is from Lorry Evans and is a variation on a wonderful
old dessert. Be sure to try it.
Strawberry pretzel salad
1-1/2 C crushed pretzels
4-1/2 TBS. white sugar
3/4 C butter, melted
1 C white sugar
2 (8 oz.) pkgs. cream cheese
1 (8 oz.) container frozen whipped topping, thawed
1 (6 oz.) pkg. strawberry flavored gelatin
2 C boiling water
1 (16 oz.) package frozen strawberries
Preheat oven to 350 degrees. Mix together pretzels, 4-1/2 tablespoons
sugar and melted butter. Press into the bottom of a 9x13-inch pan. Bake
for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat sugar and cream cheese until smooth. Fold in
whipped topping. Spread evenly over cooled crust. Refrigerate until set,
about 30 minutes.
In a medium bowl, stir together gelatin mix and boiling water. Mix in
frozen strawberries, and stir until thawed. Pour over cream cheese
mixture in pan. Refrigerate until completely chilled, at least 1 hour.
___
Garden zucchini boats
2 large zucchini, parboiled
3/4 C shredded Mozzarella cheese, divided
1 small tomato, finely chopped
10 Ritz Crackers, finely crushed
1 tsp. dried basil leaves
Preheat oven to 375 degrees. Cut zucchini lengthwise in half; scoop out
centers onto cutting board, leaving 1/4-inch-thick shells. Place shells
in 9-inch square baking dish; set aside. Chop zucchini pulp; place in
medium bowl. Add 1/2 cup of cheese, tomatoes, cracker crumbs and basil;
mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining
1/4 cup cheese. Bake 15 min. or until heated through.
___
Susan’s ziti
4 oz. uncooked ziti
1/2 tsp. olive oil
1 C cherry tomatoes, halved
1/4 tsp. salt
1/8 tsp. crushed red pepper
1 garlic clove, minced
6 TBS. half-and-half
3 TBS. Gorgonzola cheese, crumbled
1 C fresh spinach
Cook pasta according to package directions; drain. Heat olive oil in a
large nonstick skillet over medium heat. Add cherry tomatoes, salt,
crushed red pepper, and minced garlic to pan; cook 1 minute, stirring
occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2
minutes or until slightly thick, stirring constantly. Stir in spinach
and pasta; cook 1 minute or until spinach wilts, tossing occasionally.
___
One of the famous My Mother quotes: My mother taught me to appreciate a
job well done when she said, “If you're going to kill each other, do it
outside. I just finished cleaning.”
Top of page
7/14/11
If you like chicken and somewhat unusual recipes, you will want to try
these.
Peanut chicken
1 C chopped fresh pineapple
2 TBS. chopped fresh cilantro
1 TBS. finely chopped red onion
1/3 C dry-roasted peanuts
1 (1-oz.) slice white bread
1/2 tsp. salt
1/8 tsp. black pepper
4 (4 oz.) chicken cutlets
1-1/2 teaspoons canola oil
cooking spray
Combine first 3 ingredients in a small bowl, tossing well. Combine
peanuts and bread slice in a food processor; process until finely
chopped. Sprinkle salt and pepper evenly over chicken. Dredge chicken in
the breadcrumb mixture. Heat oil in a large nonstick skillet over
medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook
2 minutes on each side or until done. Serve chicken with pineapple
mixture.
___
Chicken wraps
1-1/2 tsp. peanut oil
1/2 C chopped green onions
2 tsp. cornstarch
1 lb. ground chicken
1 C chopped peeled ripe persimmon (about 2)
1/2 C chopped water chestnuts
1 TBS. grated peeled fresh ginger
3 TBS. soy sauce
2 TBS. fresh orange juice
1 TBS. oyster sauce
12 Boston lettuce leaves
Heat peanut oil in a large skillet over medium-high heat. Add onions,
cornstarch, and chicken to pan; sauté for 4 minutes or until chicken is
done, stirring to crumble. Add persimmon, water chestnuts, ginger, soy
sauce, juice, and oyster sauce to pan; cook for 2 minutes. Remove from
heat. Spoon 1/4 cup chicken mixture into center of each lettuce leaf;
roll up jelly-roll fashion.
___
Slow cooker fancy chicken
2 lbs. boneless, skinless chicken thighs
1 lb. smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 C chicken broth
1 TBS. Cajun spice mix
1 tsp. dried thyme
1 tsp. dried oregano
1 lb. large shrimp, peeled and deveined
1-3/4 C long-grain rice
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic,
chicken broth, spice mix, thyme and oregano in a large (5-quart) slow
cooker. Cook on low for 5 hours. Add shrimp and rice; raise heat to high
and cook for 30 minutes more.
___
It is said - “Women and cats will do as they please, and men and dogs
should relax and get used to the idea.”
Top of page
7/7/11
Everything cooked on the grill!
Hot cream cheese dip
1 pkg. (8 oz.) Neufchatel cheese
1/4 C pesto
1 plum tomato, chopped
1/4 cup finely shredded Italian five cheese blend
Triscuit Cracked Pepper & Olive Oil Crackers
Heat grill to medium heat. Place unwrapped Neufchatel cheese on 8-inch
square sheet of heavy-duty foil; top with pesto, tomatoes and shredded
cheese. Place foil on grill; cover with lid. Grill 8 to 10 min. or until
shredded cheese is melted and Neufchatel is softened, but still holding
its shape. Transfer foil to platter. Serve spread with crackers.
___
Multi-herb chicken
1/2 C vegetable oil
1/2 C lime juice
2 TBS. chopped fresh basil leaves
2 TBS. chopped fresh or 2 tsp. dried oregano leaves
2 TBS. chopped fresh or 2 tsp. dried thyme leaves
1 tsp. onion powder
1/4 tsp. lemon-pepper seasoning
4 chicken thighs
chicken drumsticks
In shallow glass, plastic dish or heavy-duty resealable food-storage
plastic bag, mix all ingredients except chicken. Add chicken thighs and
drumsticks; turn to coat with marinade. Cover dish or seal bag;
refrigerate, turning chicken occasionally, at least 30 minutes but no
longer than 24 hours.
Heat gas or charcoal grill. Remove chicken from marinade; reserve
marinade. Place chicken, skin sides down, on grill over medium heat.
Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover
grill; cook 15 minutes. Brush with marinade; cook 5 to 15 minutes longer
or until juice of chicken is clear when thickest part is cut to bone.
Discard any remaining marinade.
___
Chocolate berry pie
(OK, I admit you can’t do this one on the grill, but you’ll enjoy
it anyway!)
1 pouch (1 lb.-1.5 oz) Betty Crocker double chocolate chip cookie
mix
1/4 C vegetable oil
2 TBS. water
1 egg
1-1/2 C fresh raspberries
4 containers (4 oz. each) Yoplait Whips raspberry mist yogurt
1 C whipping cream, whipped
2 TBS. hot fudge topping
1 C fresh blueberries
Heat oven to 350 degrees. In large bowl, stir cookie mix, oil,
water and egg until soft dough forms. On greased cookie sheet, drop
dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until
set. Cool 2 minutes, remove from cookie sheet to cooling rack.
Meanwhile, press remaining dough in bottom and 1 inch up sides of
springform pan. Bake 8 to 10 minutes or until set. Cool completely,
about 30 minutes.
In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over
crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread
whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until
firm. Remove sides of pan.
Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries
and remaining raspberries. Drizzle with remaining fudge topping. Store
in freezer.
___
Thought for today: “What is a ‘free’ gift? Aren't all gifts free?”
Top of page
06/30/11
How’s this for a great summer dinner?
Barbecue baby back ribs
1/2 C apple cider
1-1/2 C sweet Vidalia onion barbecue sauce, divided
3 lbs. pork baby back ribs
1 sheet aluminum foil
1 TBS. Spice World blackening seasoning
Preheat oven to 450 degrees. Combine in small bowl, apple cider and 3/4
cup barbecue sauce. Place ribs on foil-lined, single layer. Season ribs
by rubbing the seasoning into them on both sides. Pour sauce over top of
ribs. Bring up ends of foil and double fold to seal. Place on baking
sheet and bake 25 minutes. For more tender ribs cook up to 15 minutes
longer. Ribs may also be cooked by placing foil pouch directly on
preheated grill.
Rib can be finished on grill, for best flavor. Preheat grill. Remove
ribs from foil pouch; place on grill. Brush with remaining 1/2 cup
barbecue sauce as ribs grill 3 to 4 minutes to improve flavor. If ribs
are not finished on grill, serve with barbecue sauce for dipping.
___
Pasta with greens
1 lb. asparagus, cut into 1/2-inch pieces
1 C frozen peas
1 lb. linguine
2 C packed basil leaves
1 C packed mint leaves
1/2 C olive oil
4-1/2 oz. feta, crumbled
1/2 C chopped parsley
Cook asparagus in a 2-quart pot of well salted boiling water until just
tender, 4 to 6 minutes. Transfer with a slotted spoon into a bowl. Add
peas to boiling water and cook 2 minutes. Transfer peas to bowl also.
Add linguine to boiling water and cook to al dente. Chop basil, mint,
oil, salt, pepper and half of feta in a food processor, add to the
veggies.
Reserve 1/2 cup of cooking water when pasta is drained. Stir reserved
water into veggies. Add pasta, parsley and rest of feta; season with
salt and pepper and toss.
___
Warm chocolate pudding cake
1 pkg. plain chocolate cake mix
3/4 C buttermilk
1/2 C vegetable oil
3 large eggs
1 tsp. vanilla extract
Topping ingredients:
1/2 C packed light brown sugar
1/4 C unsweetened cocoa powder
1/4 C mini semisweet chocolate chips
1 tsp. instant coffee granules
2-1/4 C boiling water
Place a rack in the center of oven and preheat to 325 degrees. Place
cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl and
beat with electric mixer on low about 30 seconds. Stop machine, scrape
sides and increase mixer speed to medium-low and beat until batter is
smooth. Pour batter in 9x13-inch glass baking dish.
For topping, mix brown sugar, cocoa powder, chocolate chips and coffee
granules in small bowl and sprinkle the topping evenly over the batter
in pan. Pour boiling water over batter and carefully place pan in oven.
Bake cake until edges are firm but center still jiggles when you shake
pan — about 30 to 35 minutes. Remove cake pan from oven and spoon warm
pudding cake into bowls. Serve warm with ice cream. Can be stored for up
to three days or one week in refrigerator.
___
Today’s thought — “Money cannot buy happiness but somehow it’s more
comfortable to cry in a Mercedes Benz than it is on a bicycle.”
Top of page
06/23/11
When you are ready to entertain, try these appetizers!
Ham crostini appetizer
1 loaf (16 oz.) French bread
1 pkg. (6 oz.) smoked ham
1/4 C horseradish sauce
12 Swiss cheese slices, each cut into 4 strips
Preheat broiler. Cut bread into 24 slices and ham slices crosswise in
half. Spread bread evenly with horseradish sauce. Top each with 1 ham
piece and 2 criss-crossed process cheese strips. Place on rack of
broiler pan. Broil, 4 to 6 inches from heat, 2 minutes or until process
cheese is melted and edges of bread are lightly toasted.
___
Greek dip
1 pkg. (8 oz.) cream cheese, softened
1 jar (7 oz.) roasted red peppers, drained, chopped
1 pkg. (4 oz.) traditional crumbled feta cheese
1/2 C chopped kalamata olives (about 40)
1/4 C balsamic vinaigrette dressing
2 TBS. chopped fresh parsley
Spread cream cheese onto bottom of pie plate. Then combine remaining
ingredients; spoon over cream cheese. Serve with your favorite crackers.
___
Crab appetizer
1 can (6 oz.) white crab meat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 green onions, thinly sliced
1/4 C mayonnaise
12 won ton wrappers
Heat oven to 350 degrees. Mix first 4 ingredients. Place 1 won ton
wrapper in each of 12 muffin cups sprayed with cooking spray, extending
edges of wrappers over sides of cups. Fill with crab mixture. Bake 18 to
20 min. or until edges of cups are golden brown and filling is heated
through.
___
Question of the day — “Is it me, or do buffalo wings taste like
chicken?”
Top of page
06/16/11
These should all make a refreshing summer meal.
Spicy grilled chicken
1 pkg. taco or chili seasoning mix
2 TBS. white wine vinegar
zest of 1 medium orange
2 TBS. orange juice
3 medium green onions, minced
2 TBS. fresh rosemary leaves, minced
6 boneless chicken breasts
fresh rosemary sprigs, optional
Combine honey, taco seasoning mix, vinegar, orange zest, orange juice,
green onions, garlic and rosemary leaves in shallow dish; mix well. Add
chicken and turn several times to coat with marinade. Cover with plastic
wrap and refrigerate at least 8 hours or overnight.
Remove chicken; discard marinade. Preheat grill to medium-high. Grill
chicken covered with grill lid until no longer pink in the center, at
least 6 minutes on each side. Garnish with fresh rosemary sprigs, if
using.
___
Corn and black bean salad
4 ears corn, shucked, or 2 C frozen corn, thawed
1 TBS. olive oil
1 jalapeno chili, seeded and finely chopped
1 (15 oz.) canned black beans, rinsed and drained
1 large red pepper cut into 1-inch pieces
1 C cherry tomatoes, halved
4 green onions cut into 1/2-inch pieces
1/2 C chopped red onions
Dressing:
3/4 C bottled Italian salad dressing
2 TBS. chopped cilantro
2 TBS. lime juice
1 garlic clove, minced
1/2 tsp. ground cumin
1/2 tsp. Tabasco sauce
1 tsp. salt
To prepare salad, cut kernels off the ears of corn. Heat olive oil in a
large skillet over medium-high heat. Add corn and jalapeno. Cook until
corn is lightly browned, 2 to 3 minutes, stirring frequently. Transfer
to large bowl; cool slightly. Stir in black beans, pepper, tomatoes and
green and red onions.
To prepare dressing, combine bottled dressing, cilantro, lime juice,
garlic, cumin, Tabasco, and salt in a jar. Secure lid and shake
vigorously to thoroughly blend. Pour all of dressing over corn mixture,
cover with plastic wrap and refrigerate for at least 6 hours or
overnight.
To serve, toss lightly and transfer to a salad bowl lined with lettuce,
if desired.
___
Key lime cheesecake bars
Crust:
1/2 C cold butter or margarine
1 pouch (1 lb. 1.5 oz.) Betty Crocker oatmeal cookie mix
Filling:
3 pkgs. (8 oz. each) cream cheese
1 C sugar
1 tsp. vanilla
3 eggs
1 can (14 oz.) sweetened condensed milk (not evaporated)
3/4 C key lime juice
2 tsp. grated lime peel
2 TBS. flour
Topping:
3/4 C reserved cookie crust crumbs
3/4 C coconut
3/4 C macadamia nuts, chopped
Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray. In
medium bowl, cut butter into cookie mixture using pastry blender or
fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping.
Press remaining mixture in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with
electric mixer on medium speed until smooth. Beat in eggs one at a time,
mixing well after each addition. Stir in condensed milk, key lime juice,
lime peel, and flour. Pour filling mixture over crust.
In medium bowl, mix reserved cookie crumbs, coconut and macadamia nuts.
Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until
light golden brown and mixture is set. Cool 1 hour or until completely
cooled. Refrigerate at least 4 hours before serving. For bars, cut into
6 rows by 4 rows. Store covered in refrigerator.
___
Thought for the day: “The 50-50-90 rule — Anytime you have a 50-50
chance of getting something right, there’s a 90 percent probability
you’ll get it wrong.”
Top of page
06/09/11
Summer weather is truly here and this is an easy and tasty meal
for the grill.
Lime-rubbed chicken
2 tsp. chili powder
2 tsp. packed brown sugar
2 tsp. grated lime peel
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. ground red pepper (cayenne)
4 boneless skinless chicken breasts
2 tsp. olive or canola oil
Heat gas or charcoal grill. In small bowl, mix chili powder, brown
sugar, lime peel, salt, garlic powder and ground red pepper. Rub both
sides of chicken with oil, then with spice mixture.
Place chicken on grill over medium heat. Cover grill; cook 10 to 15
minutes, turning once or twice until juice of chicken is clear when
center of thickest part is cut (170 degrees).
___
Sesame salad
1/3 C Miracle Whip light dressing
2 TBS. Light Asian Toasted Sesame Dressing
2 TBS. fresh lime juice
6 C finely shredded cabbage
1 C snow peas, diagonally cut into 1-inch pieces
1 carrot, coarsely chopped
2 stalks celery, thinly sliced
2 green onions, finely chopped
1/4 C chopped fresh cilantro
1 TBS. minced ginger
2 TBS. sesame seeds, toasted
Mix first 3 ingredients until well blended. Combine all remaining
ingredients except sesame seed in large bowl. Add dressing mixture; toss
to coat. Top with sesame seeds.
___
Special s’mores
9 honey grahams, broken in half (18 squares), divided
2 milk chocolate bars (1.55 oz. each), coarsely chopped or broken
into squares
9 marshmallows, cut in half
5 large fresh strawberries, sliced
1 banana, sliced
1/4 C strawberry jam
Heat grill to medium-low heat. Place 9 graham squares on bottom of
9-inch square disposable foil pan; top with chocolate, marshmallows,
berries and bananas. Spread remaining grahams with jam; place, jam-sides
down, over grahams in pan to make 9 s’mores. Grill 4 to 6 min. or until
marshmallows are puffed and chocolate is melted. Cool 5 min. before
serving.
___
Thought for the day — “Never be afraid to try something new. Remember
that a lone amateur built the Ark. A large group of professionals built
the Titanic.”
Top of page
06/02/11
The first two recipes are interesting uses of Stove Top stuffing mix and
the third one is, of course, a dessert.
___
Tuna cakes
2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) of Stove Top stuffing mix for chicken
1 C shredded cheddar cheese
1/2 C shredded carrots
1/3 C mayonnaise
2 TBS. sweet pickle relish
1/4 C water
Mix tuna, stuffing mix, cheese, carrots, dressing, relish and water in a
bowl. Cover and refrigerate for 10 minutes. Heat a large nonstick
skillet sprayed with cooking spray on medium heat. Scoop tuna mixture
using about 1/3 cup for each cake into skillet in batches. Try using ice
cream scoop to make evenly proportioned cakes.
Gently flatten cakes using a spatula. Cook 3 minutes on each side or
until golden brown on both sides, turning cakes over carefully. Makes
six servings, 2 tuna cakes each.
___
Creamy vegetable bake
8 oz. cream cheese, softened
1/3 C milk
1/4 C grated parmesan cheese
1 tsp. dried basil leaves
4 large carrots, diagonally sliced
8 oz. sugar snap peas
8 oz. fresh asparagus, cut into 1 inch lengths
1 large red pepper, chopped
1 pkg. (6 oz.) stove top stuffing mix chicken
Preheat oven to 350 degrees. Mix cream cheese and milk in microwaveable
bowl. Microwave on high 1 minute or until cream cheese is melted and
mixture is blended. Add parmesan cheese and basil; stir until blended.
Add vegetables. Toss to coat.
Spoon into greased 13x9 baking dish. Prepare stuffing mix as directed on
package; spoon evenly over vegetable mixture. Bake 30 minutes or until
heated through and stuffing is golden brown. Makes 10 servings.
___
Citrus dessert
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
zest of 1 large lemon
7 TBS. fresh lemon juice
12 Honey Grahams, broken in half (24 squares)
1 cup thawed Cool Whip whipped topping
Combine milks in small bowl. Add lemon juice, 1 TBS. at a time, whisking
after each addition until well blended. (Mixture will become thick.)
Stir in zest. Arrange 6 graham squares on bottom of 9x5-inch loaf pan,
trimming if necessary to make snug fit; cover with 1 cup milk mixture,
spreading to completely cover grahams. Repeat layers twice. Cover with
remaining grahams. Refrigerate overnight. Unmold onto plate just before
serving. Spread Cool Whip over top of dessert.
___
An interesting thought: “Teach a child to be polite and courteous
in the home, and when he grows up, he’ll never be able to merge his car
onto the freeway.”
Top of page
05/26/11
While staying at the Richwood Plantation Bed and Breakfast near Madison,
Ind. (actually it’s on the Kentucky side of the Ohio River), we enjoyed
this fine breakfast casserole, which could also be used as a main
course. The kitchen manager shared the recipe with me and now I pass it
on to you.
___
Chicken hash browns
hash brown ingredients:
1 pkg. frozen, shredded hash browns
1 can cream of celery soup
2 C shredded cheddar cheese
3/4 C sour cream
1/4 C chopped onions
1 pkg. oven roasted chicken, diced
1/2 C butter, melted
topping ingredients:
1-1/2 C fresh bread crumbs
3 slices cooked bacon, chopped
1/2 C melted butter
1/2 C shredded cheese
Heat oven to 350 degrees. Spray 2-qt. glass baking dish with nonstick
cooking spray. In large bowl, combine all hash brown ingredients
including chicken; mix well. Spread into baking dish.
In small bowl, stir together topping ingredients. Spread evenly over
hash browns. Bake 45 minutes or until hash browns are tender. Serves 8
to 10 people.
___
Caramel apple pork
1 green apple
1/2 C diced onions
1/2 C sweet and sour red cabbage, drained
5 Kraft caramel squares
2 lb. center cut boneless pork loin
1/2 tsp. kosher salt
1/4 tsp. pepper
1 TBS. canola oil
Preheat oven to 350 degrees. Cut apple into small bite sized pieces.
Combine onions, cabbage, apples, and caramel squares. Create cavity for
the stuffing by using a long, sharp knife to cut an “X” through center
of roast, making two lengthwise slits without piercing opposite end.
Insert handle of wooden spoon to make sure hole is open. Fill with apple
mixture, using handle to pack mixture in.
Preheat large sauté pan on medium 2 to 3 minutes. Season outside of pork
with salt and pepper. Place oil in pan, add pork; cook 2 to 3 minutes on
each side. Transfer to roasting pan, adding any extra stuffing around
pork; roast pork 30 to 35 minutes or until stuffing is 165 degrees. Let
stand 5 to 10 minutes then slice and serve. Makes six servings.
___
Chicken saltimbocca
1/4 C flour
1 lb. boneless chicken cutlets
1 TBS. canola oil
4 slices prosciutto
1/8 tsp. pepper
4 small fresh sage leaves
4 thin slices Swiss cheese
1 C tomato basil pasta sauce
Preheat large sauté pan on medium-high. Place flour in shallow bowl. Dip
chicken in flour coating both sides, then shake off excess. Place oil in
pan, then add chicken; cook 3 to 4 minutes on one side. Turn chicken;
reduce heat to medium. Place one prosciutto slice on each cutlet and
sprinkle with pepper; add one sage leaf and top with one cheese slice.
Cover and cook 3 to 4 minutes or until chicken is 165 degrees.
Place pasta sauce in microwave safe bowl and cover; microwave on high
for 4 minutes or until hot. Spoon sauce onto serving plate, place
chicken on sauce and serve.
___
“The one thing that unites all human beings, regardless of age,
gender, religion, economic status or ethnic background, is that, deep
down inside, we all believe that we are above average drivers.”
Top of page
05/19/11
I received the first recipe from Betty Oliver. She explains that it is
for tempura batter and one of the best things to fry in the batter is
dandelion blossoms. She gathers them carefully from a field that has not
been treated with chemicals, and washes them and drains them thoroughly.
After dipping them in the tempura batter, they are fried to a light
brown. She also uses vegetables including bread and butter pickles.
___
Tempura batter
2 eggs
3/4 C flour
1 TBS. cornstarch
1 C water
1/2 tsp. salt
1/2 tsp. baking powder
cooking oil
dandelion blossoms and vegetables to be fried
Whisk all ingredients together except cooking oil and blossoms. Dip
blossoms or vegetables in batter and drop into oil, which has been
heated to 350 degrees. Cooking time is approximately 1 minute or until
batter is a shade you like.
___
Beef and veggie stir-fry
1 lb. sirloin, cut into 2-inch long, 1/4 inch thick slices
1 TBS. sesame oil
1 TBS. minced, fresh ginger
12 oz. shiitake mushrooms stemmed and thickly sliced
8 oz. snow peas
1 bunch green onions, sliced, divided
1 C cilantro leaves, divided
5 TBS. hoisin sauce
Sprinkle meat with salt and pepper. Heat oil in a large nonstick skillet
at medium-high. Add ginger and mushrooms; stir fry until tender, about 3
minutes. Add meat to skillet; stir fry until browned but still pink in
the center, about 2 minutes. Add snow peas, half of green onions and
half of cilantro; stir fry 1 minute.
Stir in hoisin: Sauté until peas are crisp-tender, 2 minutes. Season
with salt and pepper. Transfer to a serving bowl. Sprinkle with
remaining green onions and cilantro.
___
Salmon and glaze on wild rice
4 salmon fillets
16 oz. box long grain and wild rice
2 TBS. red raspberry preserves
1 TBS. butter for rice
2 TBS. white vinegar
1/4 tsp. black pepper
cooking spray
Prepare rice following package directions. Whisk vinegar in raspberry
preserves until blended. Sprinkle fish with pepper, then coat with
cooking spray. Place salmon in grill pan or on the grill and cover;
grill 3 to 4 minutes on each side or until 145 degrees (or flesh
separates easily). Serve salmon over rice topped with raspberry sauce.
___
Just to prove proofreading is a dying art — from another newspaper: “Man
Kills Self Before Shooting Wife and Daughter.”
Top of page
05/12/11
This week, I am featuring three good chicken recipes for dinner or
snacks.
New slow cooker chicken
4 oz. cream cheese, softened
1 can condensed cream of mushroom soup
1/4 C Tuscan House Italian Dressing and Marinade
1/4 C dry white wine
1-1/2 lb. boneless skinless chicken, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 TBS. chopped fresh parsley
Beat first 4 ingredients with whisk until well blended; pour over
chicken in slow cooker. Cook on low 4 to 5 hours (or on high 2 to 3
hours). Cook pasta as directed on package; drain. Serve topped with
chicken mixture and parsley.
___
Chicken casserole
4 C chopped cooked chicken
2 C croutons
1-1/2 C shredded Swiss cheese
2/3 C Miracle Whip Dressing
1/2 C milk
4 stalks celery, sliced
1/4 C chopped onions
slivered almonds for top
Heat oven to 350 degrees. Combine ingredients except almonds and then
spoon into 2-qt. casserole dish. Top with almonds. Bake 40 min. or until
heated through.
___
Chicken dippers and sauce
3 boneless skinless chicken breasts (about 1 lb.)
2 TBS. soy sauce
1 TBS. honey
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 C Progresso panko bread crumbs
1/2 C sweet-and-sour sauce
1/2 tsp. grated lemon peel
Cut each chicken breast across grain into 8 slices. In bowl, mix soy
sauce, honey, ginger and garlic powder. Then add chicken; stir gently
until coated. Let stand 40 minutes to marinate.
Heat oven to 400 degrees. Line 15x10-inch pan with foil; spray foil with
cooking spray. Place bread crumbs in shallow dish and drain off any
remaining soy sauce mixture from chicken. Then toss chicken pieces in
bread crumbs to coat; arrange in single layer in pan.
Bake 5 minutes. Turn chicken and bake 5 to 7 minutes longer or until
golden brown and crisp. Stir together sweet-and-sour sauce and lemon
peel. Serve chicken immediately with sauce for dipping.
___
“Wisdom is knowledge you learn after you know it all.”
Top of page
05/05/11
Just in case you forgot, I love dessert. Here are some good
ones.
Strawberry lemon squares
10 honey grahams, finely crushed (about 1-1/2 C)
1/2 C sugar, divided
6 TBS. butter or margarine, melted
2 pkg. (8 oz. each) cream cheese, softened
3 C cold milk, divided
2 pkg. (3.4 oz. each) lemon flavor instant pudding
1 tub (6 oz.) Cool Whip Dips Strawberry Crème, thawed
Mix graham crumbs, 1/4 cup sugar and butter until well blended; press
onto bottom of 13x9-inch pan. Refrigerate until ready to use. Beat cream
cheese, remaining sugar and 1/4 cup milk in medium bowl with whisk until
well blended. Spread over crust. Beat pudding mixes and remaining milk
with whisk 2 min.; pour over cream cheese layer in pan. Let stand 5 min.
or until thickened. Cover with Cool Whip Dips. Refrigerate 4 hours.
___
Chocolate peanut butter cups
1/2 C butter
3/4 C crunchy peanut butter
3/4 C graham cracker crumbs
1/4 C granulated or maple sugar
1 C chocolate chips
1/4 C milk
1/4 C chopped peanuts, pecans or almonds
Line a 12-cup muffin tin with paper liners. Melt butter in small
saucepan over medium and stir in peanut butter, graham cracker crumbs
and sugar; mix well. Remove from heat. Divide mixture evenly among
muffin cups. Combine chocolate chips and milk in another saucepan. Stir
over medium heat until chocolate has melted then spoon evenly over
peanut butter mixture. Top with nuts and refrigerate at least 2 hours.
___
Caramel cheesecake squares
50 vanilla wafers, crushed (about 1-1/2 C)
1 C chopped pecans, divided
1/4 C (1/2 stick) butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 C sugar
1 C sour cream
3 TBS. flour
1 TBS. vanilla
4 eggs
1/4 C caramel ice cream topping
Heat oven to 325 degrees. Then mix wafer crumbs, 1/2 cup nuts and
butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to
use. Beat cream cheese and sugar in large bowl with mixer until blended.
Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time,
mixing on low speed after each, just until blended. Pour over crust.
Bake 45 min. or until center is almost set. Cool and refrigerate 4
hours. Drizzle with topping; top with remaining nuts. Let stand until
topping is firm.
___
Thought for today — All of us could take a lesson from the weather. It
pays no attention to criticism.
Top of page
04/28/11
Here are two more soups and a gooey dessert.
Fancy pea soup
2 TBS butter
2 large shallots, thinly sliced
1 carton (32 oz.) chicken broth
2 C water
2 bags (16 oz. each) frozen peas, thawed
1 large potato, peeled and cut into 1-inch chunks
1/2 C loosely packed fresh mint leaves, chopped
salt and pepper
3 TBS fresh lemon juice
In large saucepan, heat butter on medium-low until melted. Add shallots
and cook 10 to 12 minutes or until very tender. Add broth, water, peas,
potato, half of mint, 3/4 teaspoon salt and 1/4 teaspoon pepper; heat to
boiling. Reduce heat to medium and simmer mixture 10 minutes, stirring
occasionally.
Spoon half of mixture into blender; puree until smooth. Pour puree into
medium bowl. Repeat with remaining mixture and then return the soup to
saucepan. Heat again until desired temperature for eating. Stir in lemon
juice and remaining mint. Serve immediately.
___
Fish chowder
2 lbs. haddock or any other white fish
2 oz. salt pork, diced
2 onions sliced
4 large potatoes, diced
1 C chopped celery
1 bay leaf, crumbled
1 quart milk
2 TBS. butter
salt and pepper to taste
Place fish in large pot and add 2 cups of water and bring to a boil.
Reduce heat and simmer for 15 minutes. Drain off liquid, reserving it
for later. Remove bones from fish and discard. Sauté salt pork until
crisp and set aside. Add onion to pot and sauté until golden brown.
Add fish, potatoes, celery, bay leaf, salt and pepper. Pour in fish
broth and add enough water to make 3 cups of liquid. Bring to a boil
then reduce heat and simmer, uncovered for 30 minutes.
Add milk and butter and simmer 5 minutes. Serve fish chowder sprinkled
with diced pork. Makes 6 servings.
___
Brownie raspberry cake
1 box fudge brownie mix, batter prepared as directed on box
1/2 C chopped walnuts
2 oz. semi-sweet baking chocolate, chopped
1 1/2 quarts vanilla ice cream, slightly softened
2 1/2 C individually frozen unsweetened raspberries 12 oz. bag, and not
thawed
Heat oven to temperature called for on brownie mix. Grease bottoms of
two 8-inch cake pans; line bottoms with wax paper or foil in grease.
Also have ready 8-inch springform pan. Stir nuts and chocolate into
batter. Divide batter between layer cake pans and bake 30 to 35 minutes
until a wooden pick inserted in centers comes out clean. Cool in pans on
wire rack 10 minutes, then run knife around edges and invert on rack.
Peel off paper; cool layer completely.
To assemble cake: Set aside 12 raspberries and keep frozen than place
one brownie layer in the bottom of springform pan. Top with half the ice
cream; and sprinkle with half the remaining raspberries. Press into an
even layer with the back of a spoon. Cover with remaining brownie layer;
sprinkle with remaining raspberries, top with remaining ice cream and
pressed into an even layer. Push reserved raspberries into the ice
cream. Cover pan tightly with foil and freeze at least 8 hours.
Three hours before serving, run a knife between cake and springform pan;
remove pan sides. Leave cake on pan bottom and carefully transfer to a
serving plate. Cut cake in wedges, leave assembled and place in freezer.
About 20 minutes before serving, transfer cake to refrigerator to soften
slightly; than serve.
___
Health nuts are going to feel stupid someday, lying in hospitals, dying
of nothing.
Top of page
04/21/11
How about this for a dinner to welcome spring and hopefully,
sunshine to Ohio!
Cranberry almond chicken
cooking spray
4 skinless chicken breast
2 shallots
1 leek
3 TBS butter
1/2 C cider vinegar
1 C maple syrup
1/4 tsp. ground nutmeg
1/2 C dried cranberries
1/2 C panko (Japanese bread crumbs)
1/3 C slivered almonds
1/4 tsp. salt
1/8 tsp. pepper
Preheat oven to 450 degrees. Coat 2-quart baking dish with cooking
spray. Place chicken in dish and bake 20 minutes. While chicken bakes,
chop shallots coarsely; slice bulb and lower leaves of leeks finely -
1/2 cup. Place butter in small bowl to soften. Combine in small
saucepan, vinegar, syrup, nutmeg, shallots and leeks; bring to a boil on
medium-high.
Reduce heat to medium-low; cook 10 minutes or until liquid is thickened
and has reduced to almost 1/2. Stir remaining ingredients into butter
until blended to make topping. Remove chicken from oven. Pour hot maple
sauce evenly over chicken; sprinkle with cranberry topping. Bake 5 to 10
more minutes or until chicken is done. Serve immediately.
___
Seasoned cabbage
1/2 C roasted red peppers
2 TBS. herbed garlic butter
1 C sliced green beans
1 10-oz. bag shredded cabbage
1/2 C chicken broth
Preheat large sauté pan on medium high 2 to 3 minutes. Slice red peppers
into thin strips. Place butter in pan, then add peppers and onions; cook
and stir 1 to 2 minutes or until onions are tender.
Add cabbage and broth; cook and stir 5 to 7 minutes or until cabbage is
tender. Serve.
___
Berry tart
cooking spray
1 14-oz. pkg. sugar cookie dough
1 12-oz. jar red raspberry preserves
juice of 1 lemon
6 oz. fresh raspberries
3/4 C frozen whipped topping
Preheat oven to 350 degrees and coat 9-inch pie pan with cooking spray.
Squeeze 1/2 lemon juice and set aside. Place whole block of dough in pie
pan and bake 5 minutes. Press warm dough with back of spoon to spread
evenly over bottom of pie pan. Bake 15 to 17 more minutes or until firm.
Let stand to cool. Whisk preserves and lemon juice until blended; stir
in raspberries. Cut cookie into eight wedges; top with raspberry mixture
and whipped topping. Makes eight servings.
___
“Give a person a fish and you feed him for a day. Teach him to use the
Internet and he won’t bother you for a week!”
Top of page
04/14/11
I am excited to share the first recipe with you. I enjoyed it recently
at a party and convinced the hostess to share her appetizer recipe with
us. Don’t be scared away by the anchovy paste. It is a good one and from
Judy Fibbe.
Judy’s favorite appetizer
1 3-oz. cream cheese
1/2 C mayonnaise
1/4 C parsley flakes
2 TBS. minced onion
1 TBS. anchovy paste
1 hard boiled egg chopped finely
Mix all. Refrigerate overnight and serve with cut-up vegetables. Judy
said that she always doubles this and use eight ounces of cream cheese.
___
Fancy banana bread
3/4 C sugar
1/4 C canola or vegetable oil
3/4 C buttermilk
2 tsp. vanilla
1 egg
1 C mashed very ripe bananas (2 medium)
2 C Gold Medal all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
3/4 C dried banana chips, chopped
2 C Oatmeal Crisp almond cereal, slightly crushed
Topping
1/2 C Oatmeal Crisp almond cereal, crushed
2 tsp. sugar
2 tsp. canola or vegetable oil
Reserve 2 TBS. banana chips
Heat oven to 350 degrees. Spray bottom only of 9x5-inch loaf pan with
cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with
electric mixer on low speed until well mixed. Beat in buttermilk,
vanilla and egg just until blended; beat in bananas.
With spoon, stir in flour, baking soda and salt just until blended. Set
aside 2 tablespoons chopped banana chips for topping. Stir remaining
banana chips and 2 cups cereal into flour mixture. Spoon into pan;
spread evenly. In small bowl, mix topping ingredients until crumbly.
Sprinkle over batter in pan; pat lightly onto batter. Bake 1 hour to 1
hour 10 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove from pan to cooling rack.
___
Yellow mango chicken
1 tsp. ground ginger
1 tsp. ground cinnamon
4 small boneless skinless chicken breast halves
2 tsp. oil
1 C whole wheat couscous, uncooked
2 mangos, peeled, chopped
1/4 C orange juice
1/4 cup Asian Toasted Sesame Dressing
2 TBS. finely chopped red onions
2 TBS. chopped fresh cilantro
Mix spices; sprinkle over both sides of each breast. Then heat oil in
large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each
side or until done. Meanwhile, cook couscous as directed on package,
omitting salt and oil. Combine remaining ingredients.
Spoon couscous onto platter; top with chicken. Cover to keep warm. Add
mango mixture to skillet; cook 1 min. or until heated through, stirring
occasionally. Spoon over chicken and serve immediately.
___
Remember to say, “God bless you” when you hear someone sneeze!
Top of page
04/07/11
This week we are featuring two kinds of soup and a luscious dessert. I
hope you enjoy them.
Carini chili
1 lb. ground beef
1/2 lb. sweet Italian sausage
1 can (28 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1 C chopped onions
1 C chopped red pepper
1 C water
1/2 C chopped celery
1/2 C beef broth
1 TBS. chili powder
1 TBS. Italian seasoning
1 tsp. sugar
1 tsp. minced garlic
1/2 tsp. salt
1 can kidney beans
1 can cannellini beans
1 C sliced mushrooms
1 C diced zucchini
3 TBS. fresh parsley
In a large skillet, cook beef and sausage over medium heat until no
longer pink; drain. In Dutch oven, place beef and sausage and combine
next 12 ingredients; bring to a boil. Simmer for 1 hour and stir in
mushrooms, zucchini, kidney and cannellini beans. Simmer for another 1/2
hour and enjoy. Serves six.
___
Creamy carrot soup
1 C chopped onion
1/4 C butter, cubed
4 1/2 C sliced carrots
1 large potato, peeled and cubed
2 cans (14.5 oz. each) chicken broth
1 tsp. ground ginger
2 C heavy whipping cream
1 tsp. dried rosemary, crushed
1/2 tsp. salt
1/8 tsp. pepper
In a Dutch oven, sauté onion in butter until tender. Add carrots,
potato, broth and ginger. Cover and cook over medium heat for 30 minutes
or until vegetables are tender. Cool for 15 minutes.
Transfer to a blender or food processor in small batches; cover and
process until smooth. Return all to pan; stir in cream, rosemary, salt
and pepper. Cook over low heat until heated through. Serve immediately.
___
Lemon truffles
2 C vanilla baking chips
1 jar (10 oz.) lemon curd
3 C crushed and vanilla wafers
1 C powdered sugar
1 C toasted coconut or chopped pecans
In a microwave, melt chips until smooth. Stir in lemon curd, wafers and
powdered sugar. Chill until firm enough to handle. Roll into 1/2-inch
balls and each ball in coconut or pecans. Chill them until firm. Will
make about six servings.
___
Something to think about: “A clear conscience is usually the sign of a
bad memory.”
Top of page
03/31/11
Cheesy pasta Florentine
3 C rotini, uncooked
1 pkg. (10 oz.) frozen chopped spinach
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1 C low fat cottage cheese
2 eggs
1 pkg. (8 oz.) shredded mozzarella cheese
1/4 C grated Parmesan cheese
Heat oven to 375 degrees. Cook pasta as directed on package, omitting
salt. Meanwhile, cook spinach as directed on package; drain well. Place
in large bowl. Add cream cheese; stir until melted. Stir in cottage
cheese and eggs until well blended. Drain pasta. Add to spinach mixture
with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking
dish; top with Parmesan. Bake 25 min. or until center is set.
___
Cheesy cauliflower
4 C small cauliflower florets
1/4 tsp. ground nutmeg
3 oz. Velveeta cheese, cut into 1/2-inch cubes
3/4 C shredded sharp cheddar cheese
1 C corn flakes
1/4 C sliced almonds
Heat oven to 375 degrees. Microwave cauliflower in 8- or 9-inch square
microwaveable ovenproof dish on high 3 to 4 min. or until crisp-tender.
Top with remaining ingredients. Bake 12 to 14 min. or until topping is
golden brown.
___
Cheesy potatoes and chicken
1 lb. boneless chicken breast halves, cut into strips
2 TBS. olive oil, divided
8 medium baking potatoes, cut into wedges
1 TBS. salt, divided
2 TBS. fresh thyme leaves
pepper
5 oz. Havarti cheese, shredded
In a skillet, sauté chicken and 1 tablespoon olive oil until no longer
pink. Remove from the heat. Place potato wedges on a greased baking
sheet and drizzle with remaining oil. Sprinkle with 1/2 teaspoon salt.
Bake at 350 degrees for 10 minutes. Move potatoes to a 13x9 baking dish;
top with chicken and sprinkle with thyme, pepper and remaining salt. Top
with shredded cheese and bake uncovered an additional 30 minutes.
–––
Thought for the day — “The early bird may get the worm, but the second
mouse gets the cheese in the trap.”
Top of page
03/24/11
Here’s the beginning of an interesting meal.
Pork with lemon dill sauce
1 pork tenderloin (about 1 lb.)
4 slices bacon
4 toothpicks
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/2 C lemon dill finishing butter sauce, divided
Preheat oven to 425 degrees. Cut tenderloin into four equal pieces. Wrap
each piece of the pork with a slice of bacon, then secure ends of bacon
with toothpick; season with salt and pepper. Place pork on baking sheet
and top each with 1 tablespoon lemon dill sauce. Bake 15 to 20 minutes
or until pork is 160 degrees for medium. Top each with 1 tablespoon
remaining lemon dill sauce. Let stand 2 to 3 minutes before serving and
remove toothpicks.
___
Cheddar potatoes
3 1/2 oz. cheddar cheese, shredded
2 leeks, very thinly sliced
1 C milk
1 (10 oz.) container Kraft cooking creme
2 TBS. garlic herb butter
1/2 tsp. kosher salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
36 oz. Bob Evans mashed potatoes
Shred cheese. Cut leeks in half lengthwise then slice white portion only
(2 cups). Combine leeks, milk, cooking creme, butter, salt, pepper and
nutmeg in medium saucepan; cook on medium-high 4 to 6 minutes or until
leeks are softened. Heat potatoes in microwave following package
instructions. Stir potatoes and cheese into leek mixture. Serve
immediately. Six servings.
___
New Orleans pralines
1/2 pint whipping cream
1 lb. light brown sugar
2 TBS. margarine
2 C pecan halves
Place whipping cream and brown sugar in a microwave-safe bowl and
microwave on high for 13 minutes. Take out of microwave and mix in
margarine and pecans and stir until it is no longer shiny. Drop by
spoonfuls onto foil covered platter and let harden.
___
“So why is a car's windshield so large and the rear view mirror so
small? Because our past is not as important as our future. So, look
ahead and move on.”
Top of page
03/17/11
This should make an interesting meal.
Slow cooker stroganoff
2 lb. beef stew meat, cut into 1-inch cubes
10 oz. fresh mushrooms, halved
1 onion, chopped
1 clove garlic, minced
1 C beef broth
2 tsp. paprika
1 tsp. salt
1 C sour cream
2 TBS. flour
1 TBS. Dijon mustard
1 pkg. (16 oz.) egg noodles, uncooked
2 TBS. chopped fresh parsley
Place meat, mushrooms, onions and garlic in slow cooker. Add broth,
paprika and salt. Cover with lid. Cook on low 7 to 8 hours (or on high 5
hours). Mix sour cream, flour and mustard. Stir in ingredients in slow
cooker until well blended. Cook, covered, on low 15 min.
Meanwhile, cook noodles as directed on package. Drain noodles; place in
large serving bowl. Add meat mixture; mix lightly. Sprinkle with
parsley.
___
Roasted vegetables
2 sweet potatoes, peeled, cut into wedges
2 parsnips, peeled, sliced
1 bulb fennel, sliced
1 red onion, sliced
1/2 C Catalina dressing
1/2 C cranberry juice
1/4 C maple-flavored or pancake syrup
Heat oven to 350 degrees. Then toss first 4 ingredients in large baking
dish. Mix remaining ingredients and pour over vegetables. Bake for 50
min. or until vegetables are tender.
___
Chocolate tart
35 Oreo cookies
6 TBS. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 C sugar
2 TBS. cold milk
1 tub (12 oz.) Cool Whip, thawed, divided
2 pkg. (3.9 oz. each) chocolate instant pudding
3-1/4 C cold milk
Process cookies in food processor until fine crumbs form. Transfer to
medium bowl; mix in butter. Press onto bottom of 13x9-inch dish.
Refrigerate until ready to use. Then whisk cream cheese, sugar and 2
TBS. milk in medium bowl until blended. Stir in 1-1/4 cups Cool Whip;
spread over crust. Beat pudding mixes and 3-1/4 cups milk with whisk 2
min.; pour over cream cheese layer. Let stand 5 min. or until thickened;
cover with remaining Cool Whip. Refrigerate 4 hours.
___
Thought for today - “Talk slowly, but think quickly.”
Top of page
03/10/11
This week we’re back to my favorite thing,
desserts.
Chocolate surprise tart
2 C crushed chocolate wafers
1/3 C butter, melted
30 caramels
1/2 C caramel ice cream topping
1/2 C heavy whipping cream, divided
2 C chopped pecans
3/4 C semisweet chocolate chips
In a small bowl, combine wafer crumbs and butter. Press onto bottom of a
greased 9-inch springform pan. Place pan on baking sheet. Bake at 350
degrees for 10 minutes. Cool on a wire rack.
In a heavy saucepan, cook and stir caramels and caramel topping over low
heat until smooth. Remove from heat; stir in 1/4 cup cream and pecans.
Spread over crust. Cover and refrigerate for 1 hour.
In saucepan, melt chocolate chips with remaining cream over low heat,
stirring until smooth. Drizzle over tart. Cover and refrigerate for 1
hour, then serve.
___
Flourless chocolate cake
7 oz. semisweet chocolate
3/4 C butter
1 C sugar, divided
4 eggs, separated
Preheat oven to 300 degrees and melt chocolate and butter in a double
boiler. Stir together 1/2 of sugar into 4 yolks; add to melted chocolate
mixture. With an electric mixer beat egg whites and slowly add remaining
1/2 cup sugar until stiff peaks form. Fold mixture into the chocolate
and pour into greased 9-inch cake pan.
Bake 40 minutes or until a toothpick inserted in center comes out
with a few crumbs on it. Cool 30 minutes before removing from pan and
dust with powdered sugar.
___
Brownie trifle with fruit
1 box Betty Crocker ultimate fudge brownie mix
water, vegetable oil and egg as called for on brownie mix box
2 C whipping cream
1/2 C powdered sugar
1/2 tsp. almond extract
1 can (21 oz.) cherry pie filling
1/2 tsp. almond extract
2 TBS. toasted sliced almonds
Heat oven to 350 degrees. Make and bake brownies in 9-inch square pan as
directed on box. Cool completely. In medium bowl, beat whipping cream,
powdered sugar and 1/2 teaspoon almond extract with electric mixer on
high speed until stiff peaks form. In small bowl, combine pie filling
and 1/2 teaspoon almond extract.
Cut brownies into 1-inch pieces. In 3-quart glass bowl, layer half of
brownies; top with cherry pie filling and half of whipped cream. Top
with remaining brownies and whipped topping. Sprinkle with almonds.
Cover and refrigerate at least 2 hours before serving.
––––
“Don’t believe all you hear, spend all you have or sleep all you want.”
Top of page
03/03/11
OK, so it is still winter, and here are some really high carbohydrate
foods you might enjoy.
Peas and ham with pasta
1/4 tsp. black pepper
1/3 C olive oil
1/2 C grated parmesan cheese, divided
salt
1/2 lb. bow-tie pasta
1 C frozen peas
3/4 C cooked ham, cut into 1/4-inch pieces
In a jar with a lid, combine lemon juice, pepper, olive oil, half of
cheese and a pinch of salt. Cover and shake well; set aside. Bring 4
quarts of water to a boil on high heat. Add 1 tablespoon salt to the
water. Add pasta and set a timer for 2 minutes less than the package
directions.
When timer sounds, add peas and ham to boiling pasta and set a timer for
2 more minutes. Strain all together, draining well and place in a bowl.
Add lemon juice and oil dressing. Mix well and top with remaining
parmesan cheese.
–––
Chicken pie
12 TBS. vegetable oil
1-1/2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 onion, diced
3 garlic cloves, diced
1 TBS. chili powder
2 C chicken broth
1 (7 oz.) can chopped green chiles
2 (15 oz.) cans cannellini beans, drained and rinsed
2 1/2 C Fritos
2 C Monterey Jack cheese
Preheat oven to 350 degrees. In large pot, heat oil over medium heat.
Season chicken with salt and pepper, then brown on both sides for a
total of 6 minutes. Remove to a plate. Add onion, garlic and chili
powder to pot, stirring; sauté until tender about 4 minutes. Return
chicken to pot; stir in broth, green chilies and beans.
Bring to a boil; reduce to simmer and cook for 30 minutes over medium
heat, stirring occasionally. Add 1-1/2 C Fritos to a 2-quart casserole
dish. Top with chili, remaining Fritos and cheese. Bake 15 minutes,
serve with cilantro, avocado or sour cream.
–––
Chocolate pancakes
1/2 C unsweetened cocoa powder
1-1/2 C flour
1 C sugar
1/2 tsp. baking soda
1/8 tsp. salt
2 whole large eggs
1 large egg yolk
3/4 C buttermilk
1/4 C vegetable oil
1 tsp. vanilla
butter
Sift together cocoa, flour, sugar, baking soda and salt in a large bowl,
then whisk in egg and yolk, buttermilk, oil and vanilla until combined
well. Heat a griddle over moderately low heat and lightly coat with
butter. Working in batches, pour 1/4 cup batter per cake into hot
griddle; cook until bubbles appear on surface. Flip cakes with large
spatula; cook until top springs back when pressed gently.
Remove to plate and loosely cover with foil to keep warm until ready to
serve. Add 1/2 teaspoon butter to griddle for new batches.
–––
“Remember, he who laughs last, thinks slowest!”
Top of page
02/24/11
It is still winter so we are doing comfort food!
Fancy fish chowder
6 slices bacon, chopped
1 large onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
2 cups chicken broth
1 large potato, diced
1/2 cup (1/2 of 8-oz. tub) cream cheese spread
2 cups milk
1 pkg. (12 oz.) frozen cod fillets, thawed, drained and cut into 2-inch
pieces
Cook bacon in large saucepan until crisp, stirring occasionally. Use
slotted spoon to remove bacon from pan, reserving 1 Tbs.. drippings in
pan. Drain bacon on paper towels. Add next 3 ingredients to drippings in
pan; cook on medium heat 12 to 14 min. or until vegetables are
crisp-tender, stirring occasionally. Add broth and potatoes; bring to
boil. Cover; simmer 10 to 12 min. or until potatoes are tender. Then add
cream cheese spread; cook, uncovered, 2 to 3 min. or until melted,
stirring frequently. Add milk, fish and bacon; stir. Bring to boil,
stirring frequently. Cook 3 to 4 min. or until fish flakes easily with
fork. Serve with your favorite crackers.
---
Truly easiest pot roast
1/2 cup A1 Original Steak Sauce
1/2 cup water
1 pkg. (0.9 oz.) onion-mushroom soup mix
1 boneless beef chuck roast (2-1/2 lb.)
1 lb. baby red potatoes
1 pkg. (1 lb.) baby carrots
1 onion, thickly sliced
Mix first 3 ingredients. Then place meat in slow cooker. Top with
vegetables and sauce; cover. Cook on Low 8 to 9 hours (or on high 6 to 7
hours). This is good served over hot biscuits.
---
Mexicana sopa (soup)
1 large onion, chopped
1 Tbs.. oil
1 clove garlic, minced
1/2 tsp. ground cumin
4 cups chicken broth
1 can (15.5 oz.) cannellini beans, rinsed
1 cup salsa
2 cups shredded rotisserie chicken
1 cup frozen corn, thawed
2 green onions, chopped
1/4 cup chopped fresh cilantro
1 cup Mexican-style finely shredded four cheese
Cook onions in hot oil in large saucepan on medium heat 6 to 7 min. or
until tender. Add garlic and cumin; cook and stir 1 min. Add broth,
beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return
to boil; simmer 5 min., stirring occasionally. Stir in green onions and
cilantro. Serve topped with cheese. Corn bread is excellent with this
soup.
---
Thought for the day - How much deeper would the ocean be without
sponges?
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02/17/11
The theme for this week is quick and easy!
The easiest tortilla
1 lb. lean ground beef
1 pkg. (1-1/4 oz.) taco seasoning mix
1 can (19 oz.) kidney beans, rinsed
1 C Thick 'N Chunky Salsa
1 C water
4 flour tortillas (6-inch), cut into 1-1/2-inch pieces
1 C Mexican-style finely shredded four cheese
1/3 C sour cream
1 large green onion, chopped
Brown meat in large nonstick skillet on medium-high heat; drain. Add
seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on
medium-low heat 5 min. Stir in tortillas; top with cheese. Cover; let
stand 5 min. or until cheese is melted. Top with sour cream and onions.
Serve immediately. You can also add shredded lettuce, avocados and
minced tomatoes.
___
Easy and quick chicken chili
2-1/2 C shredded cooked chicken
1 can (15.5 oz.) chili beans
1 can (10 oz.) diced tomatoes and green chiles, undrained
2 TBS. A.1. Sweet Hickory Steak Sauce
Cook ingredients in saucepan on medium heat 5 min. or until heated
through, stirring occasionally. Simmer 10 minutes. You can use meat from
a rotisserie chicken.
___
Easy Oreos and ice cream
20 Oreo cookies, chopped
3 TBS. butter, melted
4 C butter pecan ice cream, softened
1/2 C caramel ice cream topping
1-1/2 C thawed Cool Whip
1/3 C cocktail peanuts, chopped
First combine cookie pieces and butter until well blended. Press onto
bottom of 9-inch square pan. Spread ice cream carefully over crust;
drizzle with ice cream topping. Cover with Cool Whip and nuts. Freeze 3
hours or until firm. Let stand out of freezer for about five minutes to
make it remove from pan more easily.
___
“Give people more than they expect and do it cheerfully. It will come
back to you tenfold!”
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02/10/11
It’s cold outside so let’s make soup.
Easy cheese soup
1 large onion, chopped
1 TBS. oil
3 C milk
3/4 lb. (12 oz.) Velveeta Cheese Product, cut into 1/2-inch cubes
3 C frozen broccoli cuts, thawed
1 ham steak (6 oz.), chopped
1 C frozen corn, thawed
Cook onions in hot oil in large saucepan on medium heat 5 to 7 min. or
until tender. Stir in milk. Bring to simmer, stirring frequently. Add
Velveeta and broccoli; cook and stir 6 to 8 min. or until Velveeta is
melted and broccoli is heated through. Stir in ham and corn; cook 4 to 5
min. or until heated through, stirring occasionally. Serve with favorite
crackers.
___
Bacon and egg soup
1 1/2 lb. thick cut bacon, cut into 1/4-inch cubes
4 slices Italian bread, cut into 1/2-inch cubes
2 TBS. olive oil
Kosher salt and freshly ground pepper
2 cloves garlic, smashed
3 C chicken broth
1 1/2 C grated parmesan cheese, plus one small piece rind
4 TBS. fresh parsley
4 eggs
Preheat oven to 375 degrees. Cook bacon in medium pot over medium heat
until crisp. Drain on paper towel and discard all but 2 tablespoons
drippings from pot. While bacon cooks, toss bread cubes with olive oil
on a baking sheet and season with salt and pepper. Bake until crisp,
about 8 minutes. Add garlic to bacon drippings and cook until slightly
golden, 1 to 2 minutes. Add broth, 1 1/2 cups water, and parmesan rind
and 2 tablespoons parsley. Season with salt and pepper. Cover and bring
to a boil, then reduce to simmer and cook 10 minutes. Adjust heat so the
broth is barely boiling.
One at a time, crack each egg into a small bowl and gently slip
into broth. Poach until just set, about 2 minutes. Transfer eggs with
slotted spoon to individual soup bowls. Stir in 1 cup parmesan and
remaining 2 tablespoons parsley into broth and season with salt and
pepper. Ladle broth into bowls and top with croutons, bacon and
remaining parmesan cheese.
___
Special fish chowder
4 1/2 tsp. lemon pepper seasoning blend
1/4 C clam juice
1/4 C plus 2 TBS. water, divided
1 small onion, chopped
1/4 C chopped celery
8 oz. firm whitefish, cut into 2-inch pieces
1 bay leaf
1/2 C milk
1 10 oz. pkg. frozen mixed vegetables, thawed
4 1/2 tsp. cornstarch
2 TBS. minced fresh parsley
4 lemon slices
In large saucepan, combine seasoning blend, clam juice, 1/4 cup water,
onion, celery, fish and bay leaf; heat to a simmer. Cover and cook until
fish flakes easily, about 5 minutes. Stir in milk and vegetables. Cover
and cook on medium-low heat until vegetables are tender, about 6 to 8
minutes.
Mix cornstarch with remaining 2 tablespoons water until smooth; stir
into chowder. Cover and cook over medium-high heat until thickened,
about 2 minutes. Discard bay leaf. Stir in the minced parsley. Garnish
each serving with lemon slice. Four servings.
___
“I want to be what I was when I wanted to be what I am now!”
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02/03/11
The Super Bowl is almost here, so I have some more suggestions for your
party.
Mediterranean bread
1 loaf sliced Italian bread
1/4 C olive oil
1 1/2 tsp. dried oregano
1/2 tsp. crushed red pepper
2 C shredded mozzarella cheese
3 plum tomatoes seeded and chopped
1/2 C chopped kalamata olives
6 oz. crumbled feta cheese
Cut bread into 1/2-inch thick slices. Brush eight slices on both sides
with olive oil. Reserve remaining bread for another use. Place bread on
baking sheet. Bake at 425 degrees for 5 minutes. Remove from oven and
turn bread slice. Combine oregano, red pepper flakes and mozzarella.
Reserve 1/2 C cheese mixture. Divide remaining cheese mixture and spread
over eight bread slices. Sprinkle with tomatoes, olives and feta cheese.
Top with reserved seasoned cheese.
Bake for 12 to 15 minutes or until cheese melts and bottom of bread is
crisp. Serve immediately. Yields eight servings.
___
Trout bruschetta
1 lb. smoked trout, skin and bones removed
1 loaf cocktail rye bread slices
1 jar remoulade sauce
1 sweet red pepper, finely diced
2 TBS. capers
2 TBS. minced fresh parsley
Place 1 TBS. trout on each slice of bread. Top with 1 TBS. remoulade
sauce. Sprinkle with red pepper, capers and parsley. Serves 25.
___
Chicken in wontons
1 pkg. (3 oz.) cream cheese, softened
6 TBS. butter, softened, divided
2 TBS. minced chives
1/2 tsp. lemon pepper seasoning
1 1/2 C finely chopped cooked chicken
1 can (4 oz.) mushroom pieces, drained and chopped
1 pkg. (12 oz.) wonton wrappers
2/3 C crushed salad croutons
sweet and sour sauce, optional
In a small bowl, beat cream cheese, 2 TBS. butter, chives and lemon
pepper until blended. Stir in chicken and mushrooms. Place a rounded
teaspoonful in the center of a wonton wrapper. Keep remaining wrappers
covered with a damp paper towel until ready to use. Fold in bottom
corner over filling; fold sides toward center. Moisten remaining corner
with water; roll up tightly to seal. Repeat.
Melt remaining butter; brush wonton. Coat with crushed croutons. Place
on baking sheet; freeze. Transfer to a plastic freezer bag; seal and
freeze for up to three months. Makes about four dozen.
To use frozen wonton: Place wontons on greased baking sheet. Bake at 425
degrees for 10 minutes. Turn; bake 5 to 10 minutes longer or until
lightly browned. Serve warm with sweet and sour sauce if desired.
___
“Good friends are like stars, you don’t always see them, but you know
they are there!”
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01/27/11
It’s Super Bowl time and here are some suggestions for your party:
Hot Reuben dip
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/2 C thousand island dressing
1/4 lb. sliced deli corned beef, chopped (about 1 C)
3/4 C well-drained sauerkraut
1 pkg. (8 oz.) Swiss cheese slices, chopped
Triscuit deli-style rye crackers
Heat oven to 350 degrees. Mix cream cheese and dressing in medium
bowl; stir in all remaining ingredients except crackers. Spread onto
bottom of 9-inch pie plate or shallow dish. Bake 20 min. or until heated
through. Serve warm with crackers.
___
Mini stuffed peppers
2 TBS. chopped walnuts
2/3 C flavored spreadable cheese
2 tsp. dried cranberries, finely chopped
2 TBS. green onions, thinly sliced
1 pint mini sweet bell peppers
Place walnuts in medium sauté pan; heat and stir on low heat 5 to 7
minutes or until toasted. Place cheese in bowl to soften. Chop
cranberries and walnuts; slice green onions. Stir all three into cheese
until well blended.
Cut peppers in half lengthwise; remove seeds and caps. Fill peppers with
cheese mixture and arrange on serving platter. May be chilled until
ready to serve.
___
Beef stew with barley
five small red potatoes
1 large onion
4 stalks of celery
2 1/2 lbs. boneless beef chuck roast
large zip top bag
3 TBS. flour
1 tsp. pepper
2 TBS. canola oil
8 oz. fresh cut carrots
1 (32 oz.) box beef broth
1 (14.5 oz.) can Italian style diced tomato
1 bay leaf
1 C quick-cooking barley
Cut potatoes into quarters. Peel onion; cut into quarters. Cut celery
into 1/2-inch pieces. Cut beef into 3-inch chunks and place in large zip
top bag. Preheat large sauté pan on medium high 2 to 3 minutes. Add
flour and pepper to beef; seal bag and shake to coat. Place oil in pan,
then add beef; cook 2 to 3 minutes on each side or until brown.
Place roast in slow cooker. Add remaining ingredients except barley;
cook 4 to 6 hours on high or 8 hours on low. Stir barley into roast
about 1 hour before serving. Do not replace lid. Cook uncovered 1 hour
or until barley is done. Remove bay leaf and serve. Can be served over
fresh, hot biscuits.
___
“Don't let too much of yesterday use up today.”
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01/20/11
It is winter and that means comfort food to me. Here are three things to
try and fill that bill.
Island-style mac and cheese
16 oz. macaroni, uncooked
1 green pepper, chopped
1 onion, chopped
6 eggs, beaten
1 can (12 oz.) evaporated milk
1 lb. cheddar cheese, grated
1/2 C butter, melted
2 TBS. Worcestershire sauce
hot sauce to taste
cracker crumbs
Preheat oven to 350 degrees. Boil macaroni with green pepper and onion.
Drain. In a large bowl, mix eggs, milk, 3/4 of cheese, melted butter and
seasonings. Add macaroni mixture to bowl and stir to combine. Pour into
greased baking dish. Cover and bake 50 minutes. Uncover; top with crumbs
and remaining cheese; bake 10 minutes or until golden brown.
––––
Spaghetti with sausage and peppers
8 oz. uncooked spaghetti
1 lb. pkg. Italian sausage, casings removed
1 onion, cut into eighths
1 green pepper, cut into strips
1 red or yellow bell pepper, cut into strips
2 garlic cloves, minced
1 TBS. olive oil
1 (28 oz.) can diced tomatoes with basil, garlic and oregano
1/4 tsp. salt
1/4 tsp. pepper
1/2 C grated parmesan cheese
Prepare pasta according to package directions. Meanwhile cook sausage in
large Dutch oven over medium-high heat 8 to 10 minutes or until meat is
no longer pink, breaking sausage into pieces while cooking. Remove
sausage and drippings from Dutch oven and drain well on paper towels.
Sauté onion and next three ingredients in hot oil in Dutch oven over
medium-high heat 5 to 6 minutes or until vegetables are crisp - tender.
Stir in tomatoes, salt and pepper; cook 4 minutes or until thoroughly
heated. Stir in sausage, pasta and cheese. Serve immediately.
––––
Apricot chicken
1 TBS. olive oil
2 small onions, cut into quarters
4 large carrots, peeled and cut into 1-inch pieces
1/3 C apricot jelly or marmalade
2 TBS. Dijon mustard
6 chickens thighs, skin removed
1 C pitted prunes
1/4 C water
1 TBS. apple cider vinegar
Preheat oven to 450 degrees. Heat olive oil over medium-high heat in
large ovenproof skillet; add onions and carrots and sauté for 2 minutes.
In a large bowl, mix jelly, mustard, and a little salt and pepper. Add
chicken pieces and toss well.
Scatter prunes into skillet with onions and carrots. Top with chicken.
Mix water and vinegar and pour into skillet. Bring to a boil, cover and
reduce heat to simmer. Cook for 5 minutes. Remove cover and place
skillet in the oven and roast for 20 minutes then serve.
–––
“May your troubles be less, may your blessings be more, and may nothing
but happiness come through your door.”
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01/13/11
This week, Jane Ader is sharing a recipe for a great appetizer which she
served at our bridge club. In fact, this will be a week of appetizers.
Nutty cheese balls
2 pkgs. (8 oz.) cream cheese
3 green onions, diced
2-1/2 oz. pkg. deli ham, chopped
2 TBS. Worcestershire sauce
1 C chopped peanuts
Combine first four ingredients and form into half-inch balls. Roll in
chopped peanuts to coat the outside. Refrigerate for several hours
before serving.
––––
Tiny meatball sandwiches
Tiny buns:
1 can (16.3 oz.) Pillsbury Grands Flaky Layers refrigerated buttermilk
or original biscuits (8 biscuits)
1 egg
1 TBS. water
2 TBS. sesame seeds
Meatballs:
2 tsp. vegetable oil
1/2 C chopped onion (1 medium)
3/4 C chili sauce
1/4 C water
1/4 C yellow mustard
2 tsp. chili powder
32 frozen plain meatballs (from 28 oz. pkg.; about 3 C), thawed
8 slices (3/4 oz. each) American cheese, cut into quarters
Heat oven to 350 degrees. On ungreased cookie sheet, place biscuits 1 to
2 inches apart. Cut each biscuit into quarters, but do not separate
pieces. In small bowl, beat egg and 1 tablespoon water. Brush egg
mixture over tops of biscuits; sprinkle with sesame seeds. Bake 14 to 17
minutes or until golden brown. Cool slightly; separate biscuit quarters.
Meanwhile, in 2-quart saucepan, heat oil over medium-high heat. Add
onion; cook, stirring frequently, until onion is tender. Stir in chili
sauce, 1/4 cup water, mustard and chili powder. Cook 3 to 5 minutes,
stirring frequently, until slightly thickened. Add meatballs to chili
sauce mixture. Cover; cook over medium heat 8 to 10 minutes, stirring
occasionally, until meatballs are hot. Split each biscuit quarter to
make tiny bun. Fill each bun with 1 cheese piece, 1 meatball and some of
the sauce. Secure with toothpick.
––––
Beer cheese dip
Assorted dippers such as cubes of bread, cubes of ham, green onions,
apple wedges and pretzel twists, if desired
1 clove garlic, peeled, cut in half
1/4 C butter or margarine
1/4 C all-purpose flour
1 can or bottle (12 oz.) regular or nonalcoholic beer
6 C shredded mild Cheddar cheese (1-1/2 lb.)
green onion, chopped, if desired
Rub inside of 3-quart saucepan with cut sides of garlic; discard garlic.
Add butter to saucepan; melt over low heat. Stir in flour; cook 2
minutes, stirring constantly. Stir in beer. Increase heat to
medium-high; heat to boiling. Boil 2 to 3 minutes, stirring constantly,
until mixture is thick and smooth. Reduce heat to low. Add cheese, about
1/2 cup at a time, stirring until cheese is melted and mixture is
smooth. Transfer cheese mixture to fondue pot. Immediately place fondue
pot over flame. Serve with dippers. Garnish dip with onions.
––––
“Happiness is the conviction that we are loved in spite of ourselves.”
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01/06/11
Jeanne Haynes is sharing more of her cookie recipe collection.
No bake date cookies
from Wilma Rife (Schneider)
1-1/2 C chopped dates
1 beaten egg
3/4 C white sugar
1/2 C butter or oleo
Cook these top four items together for 10 minutes over a low heat.
Add:
1 tsp. vanilla
2 C rice krispies
1/2 C nut meats
1/4 C coconut
Mix all together, let cool, form into balls, then roll in either
powdered sugar or granulated sugar. Makes 36 cookies.
___
Cherry nut cookies
3/4 C Crisco or 1 1/2 sticks butter
1 C brown sugar
1 egg
1 tsp. vanilla
1/2 C chopped nuts
2 TBS. milk
1/2 C cherries (maraschino)
1/2 tsp. soda
1/2 C coconut
2 C flour
1 tsp. salt
Cream butter and sugar together, add egg, vanilla, and milk. Add soda,
salt, and flour. Stir in nuts, cherries, and coconut.
Bake on lightly greased cookie sheet for 5 or 6 minutes at 350 degrees.
Cookies should be chewy when done.
___
Short’ning bread
4 C sifted flour
2 C butter or oleo
1 C light brown sugar
1/2 tsp. salt
Mix flour, sugar, and salt. Work in butter and press on a floured board
and pat to a half-inch thickness. Cut to desired shape and bake in a
moderate oven, 325 degrees to 350 degrees for 20 to 25 minutes (watch at
15 min.). Makes 3 dozen cookies.
These work well with lots of hands in the dough mixing and patting.
––––
“A lasting gift to a child is a parent’s listening ear and heart.”
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