MORE RECIPES

Lustrous Leeks 

Leave the roots on the leeks while simmering them so they don't fall apart. Afterward, trim off the roots very close to the bulb end. 

6 large leeks
2 tablespoons white vinegar
1/4 cup extra-virgin olive oil
2 medium-sized ripe tomatoes, cut into 8 pieces
1/3 cup imported black olives (NiÁoise or Gaeta)
3 tablespoons chopped parsley
Freshly ground black pepper, to taste

1. Trim the leek greens in a "V" to within 3 inches of the white bulb, leaving roots intact. Cut a slit from the top of the green to within 3 inches of the bottom of the bulb. To remove sand, soak leeks for 1 hour in a bowl of water and the white vinegar. Rinse well under cold running water. 

2. Cook the leeks in a large pot of boiling, salted water for about 8 minutes or until the bulbs are tender. Drain well, cut off the roots and pat dry. 

3. Heat the oil in a large skillet. Add the leeks and cook for 5 minutes or until golden, shaking the pan. 

4. Stir in remaining ingredients; cover and heat through before serving. 

5. Transfer the leeks to a serving platter and spoon their cooking liquid atop; cool. Serve the leeks with crusty bread, soft cheese and a crisp, green salad. 

Serves 6. Per serving (without bread, cheese and salad): 155 calories, 13g carbohydrates, 2g protein, 12g fat, no cholesterol.

Spiced Honey Butter
-Makes about 3/4 cup-

A zesty treat for muffins and rolls

Ingredients

1/2 cup butter or margarine, softened

1/4 cup honey

1 tsp. grated orange peel

1 tsp. ground cinnamon

Directions:

Combine ingredients; mix well.

Recipe developed by Carol Stevens,
Red Star Yeast and the National Honey Board

 

Main Dish Sauces

• Combine ½ cup peanut butter with ¼ cup each honey and rice wine vinegar, 3 Tbsp. soy sauce and 1 tsp. each minced jalapeño pepper, minced garlic and grated fresh ginger. Mix until blended. Use to baste chicken or pork.

 

• Cook 2 Tbsp. chopped onion in ¼ cup butter until onion is translucent. Stir in ¼ cup honey, 2 Tbsp. lemon juice and 1 Tbsp. chopped fresh basil. Bring to a boil; serve over fish or poultry.

 

• Combine ¼ cup each Dijon-style mustard and dark beer, 3 Tbsp. honey, ½ tsp. minced garlic and ¼ tsp. each crushed dried thyme leaves and salt. Mix well. Serve over cooked vegetables.

 

• Stir 2 Tbsp. frozen orange juice concentrate into 1/3 cup honey. Use as a glaze to refresh store-bought rotisserie chicken

Pasta Alla Norma

2 pounds Italian eggplant
Coarse-grained salt
1 quart vegetable oil
1/4 cup olive oil
1 pound dried rigatoni or spaghetti

Sauce
1/3 cup olive oil
2 medium-sized garlic cloves, peeled
1 1/2 pounds ripe, fresh tomatoes or 1 1/2 pounds canned tomatoes (preferably imported from Italy)
Salt and freshly ground black pepper
10 large fresh basil leaves

4 to 6 tablespoons freshly grated ricotta salata

Peel the eggplants and slice them crosswise into discs less than 1/2 inch thick. Place the eggplant in a bowl, lightly sprinkling coarse salt on each layer. Let stand for 30 minutes with a weight on them (such as a plate with a can of tomatoes on top). 
Start the sauce: Heat 1/3 cup olive oil in a medium-sized saucepan over medium heat, add the garlic and sautè for 3 minutes. If using fresh tomatoes, cut them into 1-inch pieces. Add fresh or canned tomatoes to saucepan and simmer for 25 minutes, stirring every so often with a wooden spoon. Taste for salt and pepper. Pass the contents of pan thorough a food mill, using the disc with the smallest holes, into a medium-sized glass or ceramic bowl. Return the tomato puree to the saucepan and reduce for 5 minutes. 
Heat the vegetable oil and 1/4 cup olive oil together in a deep-fat fryer over medium heat. Rinse the eggplant very well and pat dry with paper towels. When the oil is hot (about 400*F / 205*C) add some of the eggplant and cook until lightly golden on each side, about 2 minutes. Using a strainer/skimmer, transfer the cooked eggplant to a serving dish lined with paper towels. Fry the rest of the eggplant in the same way. 
Bring a large pot of cold water to a boil. When the water reaches a boil, add coarse salt to taste, then add the pasta and cook until al dente-9 to 12 minutes depending on the brand. Reheat the tomato sauce and add the basil leaves. Drain the pasta, transfer to a large serving dish, and pour the sauce over the top. Toss very well, add the eggplant and serve with grated ricotta salata sprinkled over each portion. 
Serves 6.



Spaghetti Squash

Ingredients
1 spaghetti squash 
1 onion, chopped 
1 clove garlic, minced 
2 tablespoons vegetable oil 
1 1/2 cups chopped tomatoes 
2 tablespoons chopped fresh basil 
3/4 cup crumbled feta cheese 
3 tablespoons sliced black olives 


Directions 
1. Cut squash in half lengthwise, and scoop out the seeds. Place cut sides down in a lightly oiled baking pan. Bake at 350 degrees F for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. 
2. Meanwhile, heat oil in a saute pan over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Add the tomatoes, and cook only until tomatoes are warm. 
3. Using a fork, gently rake out strands of squash. Toss with sauteed vegetables, feta, olives, and basil. Serve.



Skillet Tomatoes and Zucchini

2 tablespoons margarine or butter,
2 small zucchini-sliced,
1 medium onion-thinly sliced,
2 medium tomatoes--sliced,
1/2 teaspoon garlic salt,
1/4 teaspoon basil leaves,
dash of pepper,
4 ounces shredded Mozzarella cheese,
1 cup seasoned croutons

In large skillet, melt margarine. Add zucchini and onion; sauté over medium heat until tender. Add tomatoes and seasonings. Cover; cook about 3 to 5 minutes or until tomatoes are tender. Remove from heat; sprinkle with cheese and croutons. Cover; let stand 2 to 3 minutes or until cheese is melted. 4 servings.



CREAM DROP BISCUITS 
If you’re in the mood for a real breakfast treat, hot cream biscuits slathered with butter and jam can be just the thing. 

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups chilled heavy cream 

Preheat oven to 400°F. 

Stir together flour, baking powder, salt, and sugar in a large bowl. Add cream, then stir just until a dough forms. 
Drop heaping 1/4 cups of batter about 1 inch apart on an ungreased large baking sheet. Bake in middle of oven until tops are pale golden and bottoms are golden brown, 18 to 20 minutes. 
Makes 12 biscuits



Baked Corn Casserole

1 (8 1/2 ounce) pkg. corn muffin mix
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can cream style corn
1 cup sour cream
1/4 cup or 1/2 stick butter, softened
1 egg

Preheat oven to 350 degrees. Butter a 2-quart casserole dish or spray with nonstick cooking spray.
In a large bowl combine all ingredients. Mix well. Pour into casserole dish. Cover and bake 30 minutes. Uncover and bake 30 minutes more or until set and top is golden.
Serves 4 to 6



Seafood Lasagna

8 lasagna noodles
2 Tbs. butter
1 c. chopped onion
1 8 oz pkg. cream cheese, softened
1 1/2 c. creamed cottage cheese
1 egg, beaten
2 tsp. basil
1/2 tsp salt
1/8 tsp pepper
2 10 oz. cans cream of mushroom soup
1/3 c milk
1/3 c dry white wine
1 5 oz. can crab meat
1 lb. shelled shrimp, deveined and cooked
1/4 c. grated Parmesan cheese
1/2 c. shredded, sharp cheddar cheese.

Cook noodles. Place 4 in 9 x 13 in. pan. Cook onion in butter. 
Add cream cheese, cottage cheese, egg, basil, salt and pepper. 
Spread 1/2 of mixture over noodles. Combine soup, milk and wine. 
Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. 
Repeat all layers. Sprinkle with Parmesan cheese and bake, 
uncovered at 350 deg. for 45 min. Top with sharp cheese, brown 
under broiler and let stand 15 minutes before serving.

Notes: You can use more noodles if you want to (I do). You can use no-cook noodles if you like. You can use two eggs to thicken the cheeses a little more. 
You can change the herb, using tarragon, for example (it's excellent with seafood). I add some sliced white mushrooms when I sauté the onions. I use 1/2 lb shrimp plus 1/2 lb bay scallops or sliced large scallops. I'm probably guilty of adding more cheese than is called for . 
All in all, this is a delicious lasagne.



STUFFED SOLE

THIS FEEDS 10, SO YOU MAY HAVE TO CUT IN HALF.

3 POUNDS, FILET OF SOLE, DEVER SOLE OR TURBO FILLET

STUFFING:

1 LARGE PACK OF CRAB, AND LANGOSTINO
BUTTER
BREAD CRUMBS
ONION, LARGE, DICED
SPICES: ONION SALT, SEASON SALT ITALIAN SEASONING, PAPRIKA.

IN SMALL PAN, HEAT CUP OF BUTTER, ONION, AND SEAFOOD MIX. ADD SPICES, STIR WELL, ADD CUP OF BREAD CRUMBS
IF IT LOOKS TOO DRY, ADD MORE BUTTER, AND BREAD CRUMBS.
STUFF FISH, BY TAKING STUFFING SQUISHED IN PALM, AND ROLL PLACE IN BAKING PAN. ADD PAPRIKA ON TOP.
BAKE SLOWLY, 250, FOR HALF TO ONE HOUR.



BUTTER ROLL-UPS 

I hesitate to call these crescent rolls, since I seldom take the final step of curving them into crescents, preferring to leave them just plain log-shaped; seems whenever I make them into crescents, they just bend themselves back again, anyway. But if you want to make real crescent rolls, follow the directions below, bending them into crescents after they’ve been rolled up. A word of advice: If you make a total of 16 rolls rather than 24, each will be larger and more likely to hold its crescent shape. 

DOUGH 

1 1/4 cups (10 ounces) milk 
1/4 cup (1 1/2 ounces) potato flour 
1/4 cup (1 1/8 ounces) Lora Brody Dough Relaxer™ (optional, but helpful) 
1/2 cup (1 stick, 4 ounces) butter 
2 teaspoons salt (use 1 3/4 teaspoons if you’re using salted butter) 
1/4 cup (1 7/8 ounces) sugar 
2 teaspoons instant yeast 
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour 
OR 4 1/4 cups (18 ounces) Mellow Pastry Blend 

TOPPING 

6 tablespoons butter, melted 

MANUAL/MIXER METHOD: Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive mass. Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth and supple. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap or a proof cover, and allow it to rise for about 1 hour, or until it's puffy. Don’t worry about it doubling in bulk, because it probably won’t. 
BREAD MACHINE METHOD: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer, program the machine for manual or dough, and press Start. About 7 minutes before the end of the final kneading cycle, check the dough’s consistency; it should have formed a smooth ball. Adjust its consistency with additional flour or water, as necessary. Allow the machine to complete its cycle. 
SHAPING: Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it in half, and roll each half into a 14-inch circle. Brush each circle with about 1 tablespoon melted butter. Cut each circle into 12 pie-shaped wedges. Starting with an outer edge, roll each piece up towards its point; pinch the point to the bottom of the roll to seal it. Place the rolls on a lightly greased or parchment-lined baking sheet, with the points tucked underneath. Cover them with a proof cover or lightly greased plastic wrap, and allow them to rise for about 90 minutes, or until they’re puffy (though they won’t be doubled in bulk). 
BAKING: Brush the rolls with about 2 tablespoons melted butter. Bake them in a preheated 350°F oven for 18 to 20 minutes, until they’re a light, golden brown. Don’t let them get deep brown, as they’ll dry out and become tough; these rolls are designed to be soft and a bit squishy. Remove the rolls from the oven, and brush them with the remaining 2 tablespoons butter. Yield: 2 dozen 4- to 4 1/2-inch rolls. 
Note: For cheese rolls, brush the rolled-out dough with butter, then sprinkle it with the cheese (or cheese powder) of your choice. Cut, roll and bake as directed above. 
Nutrition information per serving (1 roll, 1/24 of recipe, 43g): 126 cal, 4g fat, 3g protein, 17g complex carbohydrates, 2g sugar, 1g dietary fiber, 11mg cholesterol, 192mg sodium, 103mg potassium, 49RE vitamin A, 1mg vitamin C, 1mg iron, 33mg calcium, 50mg phosphorus. 



ROAST TURKEY WITH GARLIC & ROSEMARY

INGREDIENTS

1 whole turkey (10 to 12 pounds)
6 to 8 garlic cloves
2 large lemons, halved
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 stick melted butter

DIRECTIONS

Cut six to eight small slits in turkey skin insert garlic between the skin and meat. Squeeze two lemon halves inside the turkey and leave them inside. Brush melted butter over outside turkey and inside slits. Squeeze remaining lemon over outside of turkey. Sprinkle with rosemary and sage.
Place on a rack in a roasting pan. Bake, uncovered, at 325 degrees for 1 hour. Baste with pan juices. Cover and bake for 2 1/2 to 3 1/2 hours longer until a meat thermometer reads 185 degrees -- basting every half hour with pan juices.
Yield: 8-10 servings.

Mixed Green Salad with Cranberry Vinaigrette 

Adapted from Soup Makes the Meal, by Ken Haedrich

(The Harvard Common Press, 2002). 
Use any combination of greens here – romaine hearts, Boston lettuce, baby spinach, or mesclun mix. A few bitter greens would be fine, too, because the sweetness of the cranberry vinaigrette will soften their bite. 

Cranberry Vinaigrette

2/3 cup canned whole-berry cranberry sauce 
2 tablespoons cider vinegar 
2 tablespoons fresh orange juice 
1 tablespoons pure maple syrup 
3 tablespoons olive oil 
Pinch of salt 

SALAD AND ASSEMBLY
Enough greens to make 6 servings 
1 ripe pear, peeled, cored, and thinly sliced 
1/2 small red onion, very thinly sliced 
1/2 cup pecans halves, toasted and coarsely chopped 
1/2 cup crumbled blue cheese 
Freshly ground black pepper to taste 

1. To prepare the vinaigrette, put half of the cranberry sauce in a blender with the vinegar and process until smooth. Scrape into a salad bowl and whisk in the rest of the cranberry sauce and the remaining dressing ingredients. Set aside. 

2. Rinse the salad greens and pat dry between paper towels. When ready to serve, put the greens in the bowl with the dressing. Add the sliced pear and onion. Toss well to coat evenly with the dressing. Sprinkle the pecans and cheese over the salad. Grind fresh pepper over the top and serve. 



CREAMED SPINACH

INGREDIENTS
3 pounds fresh spinach
2 shallots, minced
2 cloves garlic, minced
4 tablespoons olive oil
2 cups plain yogurt
salt and freshly ground black pepper, to taste
1 tablespoon fresh mint leaves, minced

DIRECTIONS

Wash the spinach well, trim it, and chop or tear into pieces, letting them fall into a large saucepan. Add the shallot and garlic and cook over medium heat, covered, for about 5 minutes. Shake the pan occasionally to prevent sticking. Drain spinach well, then add the olive oil and continue to cook for 3 minutes, stirring constantly. Remove from the heat, stir in the yogurt, and season with salt and pepper. Fold in the mint and serve immediately.
Yield: 8 Servings

Honey Dijon Deviled Eggs

7 lg hard-cooked eggs
1/4 c purchased honey dijon salad dressing
2 T finely chopped green onions
1/8 t pepper - if desired

Remove shells from eggs. Halve eggs lengthwise or crosswise. Carefully remove yolks from eggs; place in small bowl. Mash yolks with fork. Add salad dressing and onions; mix well. Lightly spoon or pipe mixture into egg white halves. Sprinkle with pepper. Serve immediately, or refrigerate until serving time.



Green Bean Casserole

3 cans of green beans 
3 cans of family size mushroom soup creamy
1 can of Durkee fried onion rings

All you do is put the green beans, all of the mushroom soup in a caserole dish or 9 x 13 pan. Mix it well. Put half of the fried onion rings in the mixture.. Than, Put the rest the of fried onion rings on top. Cook for one hour and should be done. that is it enjoy...



Family-Size Chicken Pot Pie

You can buy a cooked chicken and frozen puff pastry for this dish. Both make this pot pie a very easy family meal. 
1 tablespoon each olive oil and butter
1 large onion, chopped
2 teaspoons finely minced garlic
2 tablespoons all-purpose flour
2 teaspoons dried tarragon
3 carrots, halved and cut into 1-inch pieces (1 1/2 cups)
1 cup peeled and diced (1/2-inch) russet potatoes
1 Granny Smith apple, cored and cut into 1/2-inch pieces
2 1/2 cups chicken broth
1/2 cup fresh or frozen peas 
1/4 cup chopped fresh dill 
1 medium-sized ripe tomato, seeded and cut into 1/2-inch dice
2 1/2 cups diced cooked chicken
Salt and pepper, to taste
1 sheet prepared puff pastry (1/2 pound), thawed if frozen
1 egg mixed with 1 tablespoon water


1. Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more. 
2. Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, tomato, and chicken; season to taste with salt and pepper, then cook 5 minutes more. 
3. Preheat the oven to 350°F. Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole. Brush some egg wash around the inside and outside rim of the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes. 
Serves 6. Per serving: 410 calories, 41g carbohydrates, 25g protein, 17g fat, 85mg cholesterol. 



PORCUPINE MEAT LOAF 

1 beaten egg 
1/2 cup Minute Rice 
1 tablespoon snipped parsley 
1/2 teaspoon salt 
dash pepper 
1 lb. ground beef 
1 small can tomato soup 
1 1/2 teaspoon Worcestershire sauce 
1/2 cup water 

In bowl, combine egg, rice, parsley, salt and pepper. Add ground beef and mix well. Shape meat mixture into a loaf pan. Mix soup, Worcestershire sauce and water & pour over meat loaf. Cover and cook 35-40 minutes or until done. 



Enchilada Casserole con Crockpot 

(serves 6) 
6 boneless, skinless chicken breasts, cooked and chopped
2 small onions, chopped
2 cloves garlic, pressed
2 tsp. cumin
12 corn tortillas
1 (28 oz.) can green enchilada sauce
12 ounces low fat cheddar cheese 

In a skillet, saute 1/2 the onion in about a tablespoon of oil. Cook for 2 minutes and add garlic. Cook another 2 minutes and add chicken and cumin. Mix well, set aside. In a blender, add the rest of the onion and the can of enchilada sauce. Blend like mad. In a crockpot insert, pour about 1/2 cup sauce on the bottom of the pan and begin building your casserole. Start with sauce (already said that) tortillas, chicken mixture, little cheese and repeat this pattern till finished. Pour the rest of the sauce evenly over the top and cook on low for 7 hours (but check it often--newer crockpots sometimes cook faster). Reserve a little cheese to sprinkle on the top just before serving. 
Per serving: 490 Calories; 8g fat (15.9% calories from fat); 72g protein; 29g carbohydrate; 4g dietary fiber; 149mg cholesterol; 583mg sodium. Exchanges: 1 1/2 Grain(Starch); 9 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. 

POT ROAST WITH BABY VEGETABLES

3 to 5 pound top beef chuck roast, trimmed of excess fat
Seasoned salt and lemon pepper
1 onion, peeled and halved
1 carrot, whole
1 cup beef broth, low sodium
2 tablespoons Worcestershire sauce
2 garlic cloves, whole
1 rosemary sprig
2 thyme sprigs
1 pound new red potatoes
1 cup baby carrots
1 cup boiling or pearl onions
1 cup baby squash, such as pattypan and zucchini
1 cup button mushrooms, stems removed
Kosher salt

Sprinkle roast with seasoned salt and lemon pepper to taste. Place onion and carrot in the bottom of a 5 or 6 quart crockery cooker. Lay the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme.

Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hours. Remove the cover and add the baby vegetables around the roast. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1 1/2 hours.

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 7 hours 30 minutes

GRILLED SWEET POTATO SALAD

2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
2 sweet onions, peeled, trimmed, and cut into 1/2-inch wedges
2 mangos, peeled, seeded, and cut into 3/4-inch pieces
1 red bell pepper, stem, rib, and seeds removed, cut into 3/4-inch pieces
1/4 cup olive oil
2 teaspoons fresh lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Pinch cayenne
1/3 cup chopped toasted peanuts
1/4 cup chopped fresh cilantro

Preheat a grill.

In a large bowl, combine the potatoes, onions, mangos, and bell peppers. Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, and toss well to coat evenly.

Lay 2 large pieces of heavy aluminum foil in a stack on a work surface. Mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, about 30 minutes.

(Alternately, preheat the oven to 450 degrees F. Place the potato-mango package in the middle of the oven and roast until the potatoes begin to soften, 45 to 50 minutes. Uncover and roast until tender and starting to caramelize, 15 to 20 minutes.)

Remove from the grill and let cool slightly before unwrapping. Transfer the sweet potato mixture to a large, decorative bowl and adjust the seasoning, to taste. Sprinkle with peanuts and fresh cilantro and serve.

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Easy

sauce
1 Cup of sugar or 12 packets of sugar substitute for diabetics
1 Cup of roasted slivered almonds
1/4 Cup of roasted slivered sesame seeds

Mix Ketchup, Worcestershire sauce, sugar, vinegar, oil, and salt
together to make the dressing.

Empty the bags of Spinach into a large salad bowl and add the
hard boiled eggs, water chestnuts, onion, bacon pieces or bacon bits, roasted slivered almonds, and roasted slivered sesame seeds.

Combined the salad mixture and dressing together.

CAJUN RICE

1 lb of Hamburger meat
Jalapeno peppers to taste (crushed)
1 bag of shrimp boil
seasoning salt to taste
about 4 tablespoons of sage
Uncle Ben's rice  1 to 2 cups (you decide)

Cook hamburger meat with sage, crushed jalapeno peppers & season salt. drain sit aside.

Cook rice with shrimp boil in it for 20 mins let sit for 5 mins then drain and of course remove shrimp bag then add hamburger meat and mix well. Enjoy!

SHINA'S PASTA SALAD

2 boxes of Suddenly Salad Classic Ranch w/ Bacon
Mayonnaise (I prefer Hellmans)  
Ranch Dressing (I prefer Kraft)
2 Large Bell Peppers Diced
1 bundle of Green Onions Chopped
2 Large Tomatoes Diced
2 lbs of Bacon Fry and Crumble
2 Cups of Shredded Cheddar Cheese

Follow the instructions on box to prepare the Suddenly Salad. Once you have rinsed the pasta, then put it in a large bowl add all other ingredients and the seasoning that comes with the Suddenly Salad except the mayonnaise and ranch dressing. Add the mayonnaise and ranch dressing until the pasta salad is creamy.  Hint* More mayonnaise than ranch dressing is best.  Chill for 2 hours then serve and enjoy.

SHINA'S MEAT LOAF

5 lbs Ground Chuck
2 Eggs
1 Pack of Crackers
1 Cup of Plain Oats
2 Tablespoons of Worcestershire Sauce
2 Tablespoons of A-1 Steak Sauce
2 Large Onions Diced
2 Large Bell Peppers Diced
1/2 cup of milk
Ketchup Amount is up to you

First place Ground Chuck in a large bowl then add all other ingredients, mix well. Place in a baking dish. Bake at 350 for about 45 minutes or until almost done. Then add more ketchup the top and place back in the oven for about 10 minutes or until done. Let stand for about 5 minutes and serve.
No more dry meat loaf and that's a promise, *smile*

BANGKOK NOODLE SALAD

Ingredients

4 oz   cappellini or other thin pasta
4   green onion, whites only, sliced thinly
1/2 cup   carrots, thinly sliced or julienned (i like to blanch them for a
          bit in a pot of boiling salted water - i just do not like
          that raw flavor)
1/2 cup   cucumber, cut into thin strips
1 cup     cooked chicken, cut into thin strips
1/2 cup   cilantro, chopped
chopped peanuts to garnish

Dressing

1/4 cup  peanut butter, chunky style
2 tbsp  soy sauce
1 tsp    dijon mustard
1/4 tsp  red pepper flakes
2 tbsp  rice wine vinegar
2 tsp    sesame oil

Instructions:

Mix all ingredients for dressing in a small bowl until smooth.  Break pasta in half and cook according to package directions, rinse with cold water and drain well.  Toss with dressing in a large bowl and then add the carrots, cucumber, onion and chicken.  Toss to combine.  Refrigerate for 1 hour before serving.  Garnish with cilantro and peanuts.

 

~Ankhs Chili~

 

1 lb. hamburger

2 16oz cans kidney beans

2 14.5oz cans diced tomatoes

1 8oz can tomato sauce

1 onion, chopped

1 green pepper, chopped

2 tsp minced garlic (or to taste)

2 tbsp chili powder

2 tsp seasoned salt

1 tsp cracked pepper

1 pinch of cayenne pepper

dash of BBQ spice

dash of cumin

dash of Italian seasoning

dash of oregano

2 tsp brown sugar

 

Brown beef; add onion, green pepper, and garlic to the meat mixture. Add all other ingredients. Cover and cook on low heat for 1-2 hours.

 

 

 Lemon Chicken

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.

Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.

Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.

Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.

Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.

 

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

 

 

Pork Chops with Apple Sauce

Marinade:
1/2 cup olive oil
1/2 cup Calvados brandy
2 tablespoons fresh thyme, chopped
2 bay leaves
Salt and pepper, to taste

4 double-cut pork loin chops, 1 1/2 to 2 inches thick (bone in)
2 tablespoons butter
2 tablespoons olive oil
1 bunch fresh flat-leaf parsley, chopped
1 bunch fresh thyme, chopped
Salt and pepper, to taste
4 Granny Smith apples, peeled, cored and sliced
1/2 cup Calvados brandy
1 cup brown sauce, prepared or chicken broth
1/4 cup cider vinegar

In a shallow pan, pour marinade over pork chops and marinate for 1 hour.

Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside.

In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more chopped herbs and salt and pepper.

Roast in a preheated 325 degree oven for 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F.

Yield: 4 servings

 

 

Chicken Fried Steak

2 eggs
2 cups milk, at room temperature
3 cups flour
2 teaspoons meat seasoning
2 cups frying oil, preferably Canola
8 (6-ounce) tenderized beef cutlets at room temperature (or tenderized center cut boneless pork chop, or tenderized boneless chicken breasts)
Mashed potatoes, recipe follows

Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and meat seasoning in another bowl and set aside.

Heat the oil in a heavy 14-inch cast iron skillet over medium heat to 350 degrees F. Use a deep frying thermometer to check temperature. The oil should pop loudly when a drop of egg is dropped in.

Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them 1 at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long handled meat fork or long metal tongs. Be careful. Cook another 3 minutes.

Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets.

Mashed Potatoes:
1 pound baking potatoes, like russets, peeled and cut in quarters
12 tablespoons (1 1/2 sticks) butter
2 cups half-and-half or 1 1/2 cups milk
1 teaspoon salt
1 teaspoon black pepper

Boil potatoes until tender. Drain and mash with butter, half-and-half, salt and pepper. Beat until smooth.

Yield: 10 servings

 

Yield: : 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

 

GRILLED SWEET POTATO SALAD

2 lbs of sweet potatoes, peeled and cut into 3/4 in. pieces

2 sweet onions, peeled, trimmed and cut into 1/2 inch pieces

2 mangos peeled, seeded and cut into 3/4 inch pieces

1/4 cup olive oil

2 tsp ground cinnamon

2 tsp fresh lime juice

1/2 tsp ground cumin

1/4 tsp ground nutmeg

1/4 tsp salt

pinch cayenne

1/3 cup chopped toasted peanuts

1/4 cup chopped fresh cilantro

Preheat grill

Ina a large bowl, combine potatoes, onions mangos and bell peppers.  Add oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, and toss well to coat evenly. 

Lay 2 large pieces of heavy duty aluminum foil in a stack on a work surface.  mound the sweet potatoe mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package.  Place directly on the grill and cook until the veggies are tender, about 30 min.

(Alternately, preheat the oven to 450.  Place the potato-mango package in the middle of the oven and roast until the potatoes begin to soften, 45-52 min.  Uncover and roast until tender and starting to caramelize, 15-20 min.)

Remove from the grill and let cool slightly before unwrapping.  Transfer the sweet potato mixture into a large bowl and adjust the seasoning, to taste.  Sprinkle with peanuts and fresh cilantro and serve

Yield: 6 servings

Prep Time: 20 min

Cook Time: 35 min

Difficulty: Easy

 

 

Easy Stuffed Peppers

 

6-8 green peppers (make sure bottom is flat, to stand. cut tops off, clean peppers.)

2 boxes rice-a-roni-spanish rice

1 big can tomato sauce (you will need half for rice-a-roni... save other half)

1 lb hamburger meat fried ( you can add a chopped onion and spices to taste)

after all ingredients are cooked add beef to rice-a-roni, mix well)

stuff peppers in square cooking pan for oven add the rest of sauce on top of each pepper. Put a tiny bit of water to cover bottom of pan and bake very low.....200-250 degrees for 2 hours

 

 

Tasty Pita Sandwiches

 

4 pitas with the top portion cut off.

1 knife-full of Miracle Whip, salad dressing or mayo (we love vidalia onion dressing)

cucumber slices

avocado peeled and sliced thin

tomato slices

pickle slices

lettuce leaves cut small

favorite cheese

 

Heat pitas in the toaster oven for about 2 minutes or until quite warm. Spread with dressing or mayo. Stuff with cheese, lettuce, tomatoes, cucumber and avocados....serves 4.

 

You can also stuff with luncheon meats, chicken, beef or pork and other vegetables.

 

Autumn Stew

 

Ingredients:

2 pounds lean beef stew meat, or roast cut into cubes
1 (1 ounce) envelope onion soup mix
1 (1 ounce) envelope brown gravy mix
1 1/2 cups apple cider

Optional: Diced apples, baby carrots, potatoes

 

Brown the beef in a skillet, seasoning with pepper. (Don't use salt, since the soup mixes contain enough). Place the beef, onion soup mix, brown gravy mix and apple cider in a slow cooker and cook on low for 5 to 8 hours. Or place ingredients in a casserole and cook in a 325 degree oven for 2 1/2 to 3 hours.

 

 Notes: Add the optional ingredients and serve with fresh bread. If you leave those out it can served over cooked noodles or rice.

 

 

Roasted Parmesan Potatoes
Serves 8

1   pound potatoes, small round variety -- (about 14)
2   tablespoons  fat-free mayonnaise (or use what you have)
2   tablespoons  green onions -- chopped fine
2   tablespoons  grated Parmesan cheese
      Pepper to taste

Preheat oven to 350 degrees F. Wash potatoes, place in a pan and and bake for about 30 minutes.

Mix mayo, green onions, one tablespoon of Parmesan cheese, and pepper to taste.

Remove potatoes from oven and cool. Cut ends off of potatoes to allow them to stand up. Scoop out small portion from top of potato and fill with mayonnaise mixture. Top with remaining Parmesan cheese. Return to oven and bake until cheese is well melted and bubbly, but not quite brown, about 5 minutes. Serve hot.

 

 

Shepherds Pie

1 1/2 pounds potatoes, peeled
1/4 cup skim milk
Freshly ground pepper to taste
1 pound very lean ground sirloin
1 large onion, finely chopped
1 large bell pepper, chopped
3 medium carrots, chopped
1/2 cup green peas, fresh or frozen
1 medium tomato, chopped
1/4 cup chopped fresh parsley
3/4 cup homemade Chicken Stock
1/2 tsp salt
Freshly ground black pepper to taste
2 tbsp Worcestershire sauce
1 tbsp cornstarch
2 tbsp cold water

Boil potatoes until tender. Mash together with skim milk and pepper until smooth; keep warm.
Preheat oven to 350 F. Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat.
Add ground beef and sauté, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink. Pour contents of pan into a strainer or colander lined with paper towels.
Allow fat to drain out. Return meat to pan, add onion and cook until onions are translucent, 4 to 5 minutes. Add bell pepper, carrots, peas, tomato, parsley, chicken stock, salt, pepper and Worcestershire sauce.
Simmer, uncovered, 15 minutes. Dissolve cornstarch in water and stir into meat mixture. Spoon into an ungreased 10 x 10 x 2-inchor 9 x 11 x 2-inch baking dish. Spread mashed potatoes over the surface, using a fork for texture.
Bake 30 to 35 minutes, or until lightly browned.

 

Quick & Easy Casserole

 

For those of us who have to work and also have families we still need to cook for when we get home!!!

 

Prepare 1 pound of noodles (any type, doesn't matter).

 

Mix 1 can of cream of chicken or cream of mushroom soup and 1/2 can of milk or 1/2 cup of yogurt and 1/2 cup water if you don't have milk. Heat thoroughly and add either fresh chopped mushrooms or 1 can mushrooms.

 

Add either left over chicken (any part cut up small), or tuna or roast beef. Mix thoroughly into sauce.

 

Add peas or other veggies.

 

Heat thoroughly and pour into noodles...mix it all up. You can add mozarella cheese at this point if you wish, or velveeta...

 

Serve with a salad and you've got a pretty quick meal!!!

 

Easier that HAMBURGER HELPER....LOL

1 pound ground beef,  fried

3 boxes of macaroni and cheese, boiled and made by directions on box.

after all is cooked..........mix together.

giggling......beats hamburger helper any day

 

White Bean and Tomato Salad

Ingredients:
1 (15 ounce can) white beans, drained and rinsed
1/2 cup red onion, chopped
1 cup (1/2 pound) tomatoes, seeded and diced
1/3 cup minced parsley
2 tablespoons lemon juice
1/2 tsp. each basil, thyme, and oregano
1/4 tsp. black pepper
2 tablespoons olive oil
Combine all ingredients; toss gently to mix. Chill until ready to serve. Serves 4.

 

Green Beans and Tomato Italian

Ingredients:
3/4 pound green beans
1/2 cup red onion rings
1/4 cup Italian dressing
2 tomatoes, cut into thin wedges
2 tablespoons chopped fresh basil. Place green beans, onion and dressing in microwaveable bowl; cover. Microwave on high 8-10 minutes or until beans are tender-crisp , stirring after 2 minutes. Stir in tomatoes and basil. Serves 6.

Broiled Tomatoes

Ingredients:
4 medium ripe tomatoes
1/4 cup cracker crumbs
1/2 tsp. salt
1/2 tsp. dried oregano or basil
1/2 tsp. dried thyme
1 tablespoon oil
Wash tomatoes, slice in half crosswise. Place on baking sheet, cut side up. Mix crumbs, seasonings and oil. Sprinkle mixture on each tomato. Broil 8-10 inches from heat about 4 minutes or until golden brown. Garnish with parsley sprigs. Serves 4. Calories 76, Fat 4 g, Cholesterol 8 g, Protein 2 g

Tomato Cottage Cheese Salad

Ingredients:
1 (12 ounce) carton cottage cheese
1/2 tsp. each of dried basil and oregano or 1 tsp. fresh
1/2 tsp. salt
3 medium to large tomatoes, sliced
Lettuce
Combine cottage cheese, herbs and salt.Arrange 3 tomato slices on lettuce for each salad. Top with a mound of cottage cheese. Garnish with a sprinkling of fresh chives on each salad. Makes 6 servings.

Italian Chicken, Tomato and Bread Salad

Ingredients:
4 large tomatoes,cut into 1/2 inch chunks
4 grilled chicken-breast halves, cut in strips
1 1/2 cups cubed Italian bread (1/2 inch cubes)
1 cup loosely packed basil, cut into thin strips
1/2 cup bottles Italian dressing
1/2 cup thinly sliced green onions
Mix all ingredients in a large serving bowl. Let stand 30 minutes for flavors to blend, or refrigerate up to 6 hours. Serves 5.

 

Shrimp Cocktail Sauce

1/2 lb whip cream pure (no sweetener added)

a glass of cognac

2 tablespoons of tomato purée

1 teaspoon paprika powder

1 teaspoon of garlic powder

2 tablespoons honey

Mix all together, add salt or pepper to taste. Serve over the shrimp with a quarter lemon on top.

 6 servings

SAVORY BAKED NOODLES

Ingredients

8 ounces/227 grams spinach fettuccine
Boiling salted water
1 1/2 cups cottage cheese
1 cup sour cream
1 clove garlic, minced or pressed
3 green onions/scallions (including green tops), sliced
1 teaspoon Worcestershire
1/4 teaspoon liquid hot pepper sauce (like Tabasco)
2 tablespoons butter or margarine, melted
1/2 cup grated Parmesan Cheese

Method

Following package directions, cook fettuccine in boiling salted water until "al dente".  Drain well.  (Note: You can use just about any other pasta that you fancy as well.  There are other good flavored pastas out there like tomato-basil, etc.  Personally I would stay away from using very small-sized pastas, like orzo.)

In a bowl, mix cottage cheese, sour cream, garlic, onions, Worcestershire, liquid hot pepper sauce (to your taste), and butter.  Gently stir in drained pasta.  Turn into a greased 1 1/2 quart/1 1/2 liter casserole;
sprinkle with Parmesan cheese.  Bake in a 350F/175C/Gas mark 4 oven until heated through (about 30 minutes).

MAKES 4 TO 6 SIDE-DISH SERVINGS

 

 

French Style Roasted Beef

Ingredients
3-4 pound beef chuck roast, or other favorite cut
2 tablespoons olive oil
1 pound baby carrots
1 1/2 cups thinly sliced leeks
1 tsp. minced garlic
3/4 cups chopped celery with leaves
1 cup dry red wine
OR 3/4 cup beef broth, and 2 tbsp. red-wine vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme leaves (or tsp. freshly chopped)
2 small bay leaves (or one large)

Heat oil in large skillet or Dutch oven. Brown the roast on all sides. Remove the roast and sauté the leeks, celery and garlic for 2-3 minutes-do not scorch. VERY important with the garlic. At this point, you can add the roast back to the Dutch oven, and all the other ingredients. Cover and simmer, or bake in the oven for 2 1/2 to 3 hours until roast is tender. I love cooking in the crock-pot, so at this point I add it all to the crock and cook it on low all day, or on high to have an early dinner-a few hours.  Serve the roast with the carrots, a salad and rolls. You can also use 2 pounds of carrots instead of one pound-our family LOVES carrots.

 

 

South of the Border Casserole

 

2 T. butter
1 small onion, chopped
1 pkg. (6 oz.) corn chips (total: 4 cups--reserve 1 C.)
2 C. grated sharp cheddar cheese (reserve 1 Cup)
1 (1 lb.) can chili without beans
1 (1 lb.) can kidney beans, drained
1 (12 oz.) can Mexicorn, drained

 

In 9 x 13 pan add butter and onion. Microwave on HIGH for 3 minutes, stirring once. Blend remaining corn chips (3 Cups), 1 C. cheese, chili, beans, and corn with onion. Microwave on HIGH covered 8-9 minutes. Sprinkle with reserved corn chips and cheese around edges. Let rest 5 minutes. Serves 8.

 

Grandma's Creamed Cornbread

 

You'd have to go a long mile to find a cakier, more finely textured cornbread than this one.

 

4 tablespoons unsalted butter, melted, 1/2 stick
1 cup yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 can (8oz) creamed corn
1 cup milk
1 large egg, well beaten

Preheat the oven to 450 degrees. Pour 2 tablespoons of the melted butter into a 9-inch cake pan and bake for 5 minutes,

until the cake pan is very hot.

Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well

in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons butter and egg into the well.

Stir until smooth. Pour the batter into the hot cake pan.

 

Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cornbread from the oven and let it stand for 15 minutes before serving.
Makes one 9-inch round cornbread.

 

 

Fast "Zuurkool" Dutch zauerkraut dish

ingredients for a fast diner

 

serves 4

1 pack of instant mash patatoes

500 grams  Zauerkraut {the stuff American's put on hotdogs}

300 grams  bacon, diced

8 hotdogs

 

make the mash to instructions on the box.

put the zauerkraut in a microwave dish with 5 tablespoons of water and heat at full speed for 5 minutes. strain away the moisture and mix in with the mash patatoes

fry the bacon bits until nice and crispy then ad them to the zauerkraut and mash.

Heat the hotdogs and serve it all.

If you don't like hotdogs any kind of pork fried crispy will complete the dish.

 

Hope the translation is not to bad, preparing meal takes 10 to 15 minutes

 

 

Herbed Walnuts

2 tablespoons butter
2 tablespoons olive oil
1 pound walnut halves
2 tsp. dried rosemary, crushed OR
2 tablespoons freshly chopped
1 tsp. paprika
1 tsp. salt (I like kosher salt)

Preheat the oven to 325 degrees. Place the butter
and oil in a large baking pan and melt in the oven.
Add the nuts, spreading evenly in the pan and
coating them with the oil/butter. Scatter over the
seasonings and bake for 20 minutes, stirring the
nuts several times. Bake until golden brown. Drain
on paper towels, cool, and store in a covered container.

 

TARTE A L'OIGNON
Onion Tart

"Pâte Brisée" - Shortcrust Pastry
This is very simple, it contains no sugar, and suits any type of quiche or tart... !
But as it is so simple, it has to be use with a "rich" quiche or tart... It suits a filling with a rich flavor (like Salmon and Spinach). It can be prepared as well with an electric mixer but let's try to do it with our fingers ! (

Ingredients : 200 gr [7oz] plain flour / 100 gr [3.5 oz] unsalted butter / 50 cl [17 fl oz] water / 2 pinches salt (never forget the salt, it is more important than it looks).

Method : put the flour in a salad bowl, form a well and put the salt and very small cubes of cold butter in it. Work the butter and flour with your fingertips and add water in 2 or 3 times ; it should resemble crumbs quite quickly. Press the crumbs and form a ball of dough (it should not look completely homogeneous). If it does not form a ball, add a Tbsp water ; if it is too sticky, add a bit flour..
Chill for 30 minutes at least.

Line normally by rolling out the pastry on a floured surface ; when the size is convenient, wrap the dough around the rolling pin and drape it carefully over the tin.

Tarte à l'oignon Filling :
500 gr [1 lb] brown onions / 2 egg yolks / 6 Tbspoons heavy cream
40 gr butter / 3 Tbspoons olive oil.

- Peal and mince the onions ; put them in a non-stick pan with the butter and the olive oil ; add salt & pepper. Heat at medium flame, and fry them lightly for 15 minutes (they should get golden).
- Preheat oven at 220°C / 425°F ; butter the dish and line the puff pastry (see more details). In a salad bowl, beat the egg yolks, then add the heavy cream. Mix with the onions.
- Fill the pastry with the onion preparation and bake for 30 minutes.
Serve hot.

 

 

Salsa Chicken

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Directions
1. Preheat oven to 375 degrees F (190 degrees C)

2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.

4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

 

 

BAKED STUFFED CHICKEN

6-7 lb. chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
salt/pepper to taste
 
Preheat oven to 350 degrees.
Brush chicken well with melted butter, salt, and pepper.

Fill  cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds.
When the chicken's ass blows the oven door open and the chicken flies across the room, it is done.

 

 

Zucchini and Potato Pie

Ingredients
1 pound (3 medium) potatoes, scrubbed
boiling salted water
2 tablespoons butter
2 eggs
8 ounces mozzarella or provolone cheese, diced fine
1/2 cup grated Parmesan cheese
1 large zucchini, grated
1 tsp. fresh oregano, or 1/2 tsp. dried, crushed
1/4 cup minced onion
1/4 tsp. salt
1/4 tsp. black pepper
2 tablespoons fine dry bread crumbs

Cook potatoes in boiling salted water for 25-30 minutes, until tender. Drain, peel and mash, using a potato masher, ricer or food mill. Stir in remaining ingredients except bread crumbs and 1 tablespoon butter. Heat oven to 400 degrees.
Butter a 9 inch pie plate and sprinkle with half the crumbs.
Fill plate with the potato mixture, smoothing top. Sprinkle with remaining crumbs and dot with the remaining butter.
Bake 30 minutes until pie is puffed and golden. 

Makes 4 servings. Make two to three pies depending on how
many guests are invited.

 

 

 

Best Breakfast!

 

1 can of crescent rolls (pillsbury is the best to use)
2 cups of shredded cheddar cheese
1/4 cup chopped onion (optional)
6 large eggs
1 cup of milk
1 package of Jimmy Dean Sausage
(any type of meat can be used)

 

In a 13x9 pan spread the crescent dough in bottom of pan.
Make sure to push all sides in so no holes are showing.

 

Next brown your sauage making sure its well done and drain.
Spread the meat on top of the dough crescent rolls in pan

 

Then spread part of cheese all over the meat.

 

Beat your eggs and then add milk.
After beating the eggs mix in the onion and salt & pepper if want too.
Pour the egg and milk mixture over all the ingredients already in the pan and

 

top that with the rest of the cheese.

 

Bake at 375 degrees until a knife inserted in middle comes out clean!

 

 

Seafood Scampi with Vegetables

 
Ingredients:

angel Hair pasta (or your favorite spaghetti-style pasta)
1 stick butter or margarine
1 tablespoon oil (any type)
1 1/2 cups shrimp
1 1/2 cups scallops
1/2 cup scallions
1/4 cup thinly sliced carrots
1 cup (combined) red, green, yellow & orange thinly sliced peppers
1/2 cup asparagus tips
1/4 cup sliced mushrooms
bottle of prepared dry garlic & herb seasoning (or fresh garlic
and Italian herbs)


Directions:

Heat the oil and butter (at med-high) in a large frying pan while you boil the water for your pasta. Prepare pasta as directed.

To the butter, add the vegetables and seafood. Cook until the seafood is done, stirring periodically. Don't overcook! You should have a good amount of butter sauce. If not, add more butter and let it melt.

If your pasta has cooled off, reheat by pouring boiling hot water over it. Strain the pasta and put in a large bowl and mix in the seafood/veggie mixture. Toss until completely mixed.

Serve hot with salad and warm Italian bread.

* With this recipe, you can actually add any vegetables that you like. Just cut them into bite size pieces and include when you add the seafood.

 

 

Tiny Tot Turkey

(Baby Food)


Ingredients


1-1/2 cups water
   Dab of butter
1/2  cup white rice, uncooked
1  carrot, peeled and finely chopped or grated
1 to 2  ounces ground turkey meat

Instructions
For 8-12 month-olds:
Heat water and butter in microwave at 100 percent for 2 minutes in a 4-cup
bowl.
Add rice and carrots to hot water.
Cook, uncovered, at 100 percent for 3 minutes.
Stir and let rest 10 minutes, covered.
Stir and cook, uncovered, 3 minutes more at 100 percent.
(Rice should be almost tender. If it looks dry, add a tablespoon of water. )
Add ground turkey and distribute evenly throughout rice.
Cover and cook at 100 percent for 2 minutes more.
Let rest, covered, 5 minutes, until cool enough to eat and to allow for complete cooking of rice.

Variations:
Add peas or chopped green beans, fresh or frozen, at the same time turkey is added.
Allow an additional 1 to 2 minutes resting time to cook vegetables before serving.

Yield: 3 cups
Serving Size: 1-1/2 cups

 

 

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