This is a really yummy vegetarian meal...I served it with a salad. It would be great for a ladies luncheon or brunch too. I found that I had to cook it longer thna the directions stated. I baked it for 40 minutes instead of 25 minutes. Then put the tomatoes on and baked for another 10 to 15 minutes. I used a 9" deep glass pie pan to bake it in.
Peg
Asparagus & Tomato Quiche
4 large eggs
1-1/2 cups Half & Half
2/3 cup Bisquick
2 cups grated sharp cheese
asparagus, tomatoes
Directions
Heat oven to 350º F. (175º C)
Layer bottom of glass baking dish with asparagus.
Blend top 4 ingredients in blender on high speed for 60 seconds. Pour on top of asparagus bake 25 minutes.
Remove from oven and place tomato slices on top and return to oven 7 -10 minutes.
Recipe source: Cooking with Terry yahoo group, submitted by overtook.
PEG’S NOTE:
I found that I had to cook it longer thna the directions stated. I baked it for 40 minutes instead of 25 minutes. Then put the tomatoes on and baked for another 10 to 15 minutes. I used a 9" deep glass pie pan to bake it in.
Saturday, July 2, 2011
Peach Breakfast Slush
Peach Breakfast Slush
1 can (16 ounces) sliced peaches, drained
1 can (6 ounces) frozen orange juice concentrate
1 1/2 cups apricot nectar
2 cups chilled lemon-lime soda
In a blender, combine the peaches, orange juice concentrate and nectar.
Cover and process until smooth. Pour into a freezer container. Cover and freeze until firm. To serve, scoop 2/3 cup frozen mixture into a glass. Add 1/3 cup soda.
Yield: 6 servings
Melissa
Recipe Source: Taste Of Home - Karen Hamilton
1 can (16 ounces) sliced peaches, drained
1 can (6 ounces) frozen orange juice concentrate
1 1/2 cups apricot nectar
2 cups chilled lemon-lime soda
In a blender, combine the peaches, orange juice concentrate and nectar.
Cover and process until smooth. Pour into a freezer container. Cover and freeze until firm. To serve, scoop 2/3 cup frozen mixture into a glass. Add 1/3 cup soda.
Yield: 6 servings
Melissa
Recipe Source: Taste Of Home - Karen Hamilton
Chicken and Vegetable Quesadillas
Chicken and Vegetable Quesadillas
from Wolfgang Puck Cafe, Downtown Disney
Yield: 4 quesadillas
2 boneless, skinless, chicken breast halves, grilled or broiled
Marinade:
1/3 cup olive oil
3 tablespoons lime juice
1 tablespoon chopped jalapeno pepper
1 tablespoon fresh chopped cilantro
1/2 teaspoon salt
Roasted tomato and pepper salsa:
4 Roma tomatoes
1 large red bell pepper
1 poblano chile
2 tablespoons fresh chopped cilantro
2 tablespoons chopped scallion
1 tablespoon olive oil
salt
freshly ground black pepper
8 large flour tortillas (about 8 to 9 inches diameter)
2 cups grated Monterey jack cheese
extra olive oil for oiling skillet
Sour cream and cilantro sprigs for garnish
1. Slice cooked, grilled chicken breasts into thin strips.
2. In a glass bowl combine olive oil, lime juice, jalapeno, cilantro and salt. Add chicken strips, toss to coat thoroughly and cover with plastic wrap. Refrigerate for about 1 hour to marinade.
3. To make salsa: Working with one Roma tomato at a time, hold over open gas flame with a long handled carving fork, turning constantly for about 1 to 2 minutes until skin blackens and peels away from tomato. Repeat with red bell pepper and poblano chile. If you haven't got a gas cooktop, place Roma tomatoes on broiler tray directly under pre-heated broiler. Turn several times until skins are blackened and peeling. Repeat with red bell pepper and poblano chile.
4. Peel, core, seed and dice tomatoes, red bell pepper and chile and stir together in a medium bowl with cilantro, scallions and 1 tablespoon olive oil. Season to taste with salt and freshly ground black pepper.
5. To assemble quesadillas: With a slotted spoon remove chicken mixture from marinade and place in a clean bowl. Discard excess marinading liquid. Place one tortilla in base of lightly oiled, large, heavy skillet set over medium heat. Sprinkle about 1/4 cup Monterey Jack cheese over surface of tortilla. Top with about one fourth of salsa mixture and marinated chicken mixture. Top with another 1/4 cup cheese and another tortilla. With a flat metal spatula press down firmly on quesadilla in pan to help the cheese to melt and the filling to stick together. Cook for about 1 1/2 to 2 minutes. Carefully flip over entire quesadilla and cook other side, pressing down with spatula for about 1 1/2 to 2 minutes. The tortillas should be golden brown and cheese should be melted. Adjust heat under pan if tortilla is getting too brown. Remove from skillet; keep warm on baking sheet in a low oven. Repeat with remaining tortillas and filling to make 4 quesadillas.
Cut each quesadilla into 4 wedges; arrange on a hot plate (4 wedges for an entree, 1 or 2 wedges for an appetizer). Top each serving with a small dollop of sour cream and a sprig of cilantro.
from Wolfgang Puck Cafe, Downtown Disney
Yield: 4 quesadillas
2 boneless, skinless, chicken breast halves, grilled or broiled
Marinade:
1/3 cup olive oil
3 tablespoons lime juice
1 tablespoon chopped jalapeno pepper
1 tablespoon fresh chopped cilantro
1/2 teaspoon salt
Roasted tomato and pepper salsa:
4 Roma tomatoes
1 large red bell pepper
1 poblano chile
2 tablespoons fresh chopped cilantro
2 tablespoons chopped scallion
1 tablespoon olive oil
salt
freshly ground black pepper
8 large flour tortillas (about 8 to 9 inches diameter)
2 cups grated Monterey jack cheese
extra olive oil for oiling skillet
Sour cream and cilantro sprigs for garnish
1. Slice cooked, grilled chicken breasts into thin strips.
2. In a glass bowl combine olive oil, lime juice, jalapeno, cilantro and salt. Add chicken strips, toss to coat thoroughly and cover with plastic wrap. Refrigerate for about 1 hour to marinade.
3. To make salsa: Working with one Roma tomato at a time, hold over open gas flame with a long handled carving fork, turning constantly for about 1 to 2 minutes until skin blackens and peels away from tomato. Repeat with red bell pepper and poblano chile. If you haven't got a gas cooktop, place Roma tomatoes on broiler tray directly under pre-heated broiler. Turn several times until skins are blackened and peeling. Repeat with red bell pepper and poblano chile.
4. Peel, core, seed and dice tomatoes, red bell pepper and chile and stir together in a medium bowl with cilantro, scallions and 1 tablespoon olive oil. Season to taste with salt and freshly ground black pepper.
5. To assemble quesadillas: With a slotted spoon remove chicken mixture from marinade and place in a clean bowl. Discard excess marinading liquid. Place one tortilla in base of lightly oiled, large, heavy skillet set over medium heat. Sprinkle about 1/4 cup Monterey Jack cheese over surface of tortilla. Top with about one fourth of salsa mixture and marinated chicken mixture. Top with another 1/4 cup cheese and another tortilla. With a flat metal spatula press down firmly on quesadilla in pan to help the cheese to melt and the filling to stick together. Cook for about 1 1/2 to 2 minutes. Carefully flip over entire quesadilla and cook other side, pressing down with spatula for about 1 1/2 to 2 minutes. The tortillas should be golden brown and cheese should be melted. Adjust heat under pan if tortilla is getting too brown. Remove from skillet; keep warm on baking sheet in a low oven. Repeat with remaining tortillas and filling to make 4 quesadillas.
Cut each quesadilla into 4 wedges; arrange on a hot plate (4 wedges for an entree, 1 or 2 wedges for an appetizer). Top each serving with a small dollop of sour cream and a sprig of cilantro.
Baby New Potatoes with Pesto
Baby New Potatoes with Pesto
1 1/2 lbs. baby new potatoes
2/3 cup fresh basil leaves, firmly packed
2 tbsps. plus 2 tsps. pine nuts, toasted
1 clove garlic, crushed
2 tbsps. olive oil
2 tbsos. grated Parmesan cheese
3 1/2 tbsps. heavy cream
2 tsps. water
Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Place next 3 ingredients in a blender or food processor and process until finely chopped. Add oil in a thin stream while motor is running and process until combined. Add cheese and process until combined. Stir in cream and water. Serve potatoes with pesto.
1 1/2 lbs. baby new potatoes
2/3 cup fresh basil leaves, firmly packed
2 tbsps. plus 2 tsps. pine nuts, toasted
1 clove garlic, crushed
2 tbsps. olive oil
2 tbsos. grated Parmesan cheese
3 1/2 tbsps. heavy cream
2 tsps. water
Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Place next 3 ingredients in a blender or food processor and process until finely chopped. Add oil in a thin stream while motor is running and process until combined. Add cheese and process until combined. Stir in cream and water. Serve potatoes with pesto.
Amish Coffee Cake
Amish Coffee Cake
2 c. light brown sugar
2 c. flour
3/4 c. shortening
1 egg
2 tsp. vanilla
1 c. hot coffee
1 tsp. soda
Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1 cup for topping. Dissolve soda in hot coffee and add to the flour mixture. Also add egg and vanilla. Spread on sheet pan 9×12x2 inch and sprinkle on topping.
This is a thin batter. Bake at 325-350 degrees approximately 30 minutes. Sprinkle with powdered sugar after baked.
2 c. light brown sugar
2 c. flour
3/4 c. shortening
1 egg
2 tsp. vanilla
1 c. hot coffee
1 tsp. soda
Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1 cup for topping. Dissolve soda in hot coffee and add to the flour mixture. Also add egg and vanilla. Spread on sheet pan 9×12x2 inch and sprinkle on topping.
This is a thin batter. Bake at 325-350 degrees approximately 30 minutes. Sprinkle with powdered sugar after baked.
Amish Country Strawberry Pie
Amish Country Strawberry Pie
1 baked 9 inch pie shell
1 tbsp. powdered sugar
3 oz. cream cheese
1 1/2 qts. whole strawberries
1 c. sugar
2 tbsp. white Karo
1 c. water
3 tbsp. strawberry Jello mix
Pinch of salt
3 tbsp. cornstarch
Beat cream cheese with sugar, spread carefully over bottom of baked pie shell. Arrange berries in shell. Berries should be cut and sliced. Pour the following glaze over the berries: Cook all ingredients except Jello mix over medium heat until thick. Add Jello mix. Cool before pouring over berries.
1 baked 9 inch pie shell
1 tbsp. powdered sugar
3 oz. cream cheese
1 1/2 qts. whole strawberries
1 c. sugar
2 tbsp. white Karo
1 c. water
3 tbsp. strawberry Jello mix
Pinch of salt
3 tbsp. cornstarch
Beat cream cheese with sugar, spread carefully over bottom of baked pie shell. Arrange berries in shell. Berries should be cut and sliced. Pour the following glaze over the berries: Cook all ingredients except Jello mix over medium heat until thick. Add Jello mix. Cool before pouring over berries.
Yellow Squash Casserole
Yellow Squash Casserole
4 cups yellow squash, peeled and sliced
1/2 cup onion, chopped
1/4 water
35 buttery-type crackers, crushed to fine crumbs
1 (4-ounce) package finely shredded sharp Cheddar cheese
2 beaten eggs
3/4 cup light cream or milk
1/4 cup melted butter
Salt and pepper to taste
Additional melted butter
Place squash and onion in large skillet; add about 1/4 cup water. Cover and cook until squash is tender. Drain well.
While squash is cooking, combine crackers and cheese. Stir 1/2 of cracker mixture into squash. Whisk eggs and cream or milk together and fold into squash mixture. Stir in 1/4 cup melted butter and salt and pepper.
Spoon into buttered 9-by-13-inch baking dish and sprinkle remaining cracker crumbs over top. Drizzle desired amount of butter over all.
Bake at 400 degrees for 30 minutes or until lightly browned.
Makes about 8 to 10 servings.
Source : Sundance on The MomsCountryKitchen Mailer
4 cups yellow squash, peeled and sliced
1/2 cup onion, chopped
1/4 water
35 buttery-type crackers, crushed to fine crumbs
1 (4-ounce) package finely shredded sharp Cheddar cheese
2 beaten eggs
3/4 cup light cream or milk
1/4 cup melted butter
Salt and pepper to taste
Additional melted butter
Place squash and onion in large skillet; add about 1/4 cup water. Cover and cook until squash is tender. Drain well.
While squash is cooking, combine crackers and cheese. Stir 1/2 of cracker mixture into squash. Whisk eggs and cream or milk together and fold into squash mixture. Stir in 1/4 cup melted butter and salt and pepper.
Spoon into buttered 9-by-13-inch baking dish and sprinkle remaining cracker crumbs over top. Drizzle desired amount of butter over all.
Bake at 400 degrees for 30 minutes or until lightly browned.
Makes about 8 to 10 servings.
Source : Sundance on The MomsCountryKitchen Mailer
Cowboy Oatmeal Cookies
Cowboy Oatmeal Cookies
1 cup Crisco
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
2 cups quick oatmeal
1 package butterscotch chips
1 cup chopped pecans.
Cream Crisco and sugar. Add eggs and vanilla and beat well. Sift together flour, salt and soda; add to mixture. Add oatmeal (dough will be very stiff), butterscotch chips and nuts.
Drop spoonfuls on ungreased cookie sheet. Bake at 350 degrees for 9 minutes or until brown. Cool slightly and remove from pan. This recipe makes several dozen cookies. This cookie freezes well.
1 cup Crisco
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
2 cups quick oatmeal
1 package butterscotch chips
1 cup chopped pecans.
Cream Crisco and sugar. Add eggs and vanilla and beat well. Sift together flour, salt and soda; add to mixture. Add oatmeal (dough will be very stiff), butterscotch chips and nuts.
Drop spoonfuls on ungreased cookie sheet. Bake at 350 degrees for 9 minutes or until brown. Cool slightly and remove from pan. This recipe makes several dozen cookies. This cookie freezes well.
Almost-Stuffed Pork Chops
Almost-Stuffed Pork Chops
4 servings
4 pork loin chops (1-1/4 to 1-1/2 pounds total), 1 inch thick
2 tablespoons melted butter
1-1/3 cups coarse cracker crumbs (from about 4 ounces crackers)
6 ounces fresh mushrooms, finely chopped
3 scallions, chopped
1 tablespoon mayonnaise
1 tablespoon dried parsley flakes
1. Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish.
2. Coat both sides of the pork chops with butter and lay them in the baking dish.
3. In a medium bowl, combine the remaining ingredients. Mix until well blended and spoon evenly over the pork chops.
4. Bake for 40 to 45 minutes, or until cooked through.
4 servings
4 pork loin chops (1-1/4 to 1-1/2 pounds total), 1 inch thick
2 tablespoons melted butter
1-1/3 cups coarse cracker crumbs (from about 4 ounces crackers)
6 ounces fresh mushrooms, finely chopped
3 scallions, chopped
1 tablespoon mayonnaise
1 tablespoon dried parsley flakes
1. Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish.
2. Coat both sides of the pork chops with butter and lay them in the baking dish.
3. In a medium bowl, combine the remaining ingredients. Mix until well blended and spoon evenly over the pork chops.
4. Bake for 40 to 45 minutes, or until cooked through.
ADULT BROWNIES
ADULT BROWNIES
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, plus more for pan
12 ounces best-quality bittersweet chocolate, coarsely chopped
1/2 cup all-purpose flour
1 teaspoon baking powder
3 large eggs
1 1/4 cups light-brown sugar, packed
1 3/4 cups pecan halves, coarsely chopped
1. Preheat oven to 325 degrees. Butter an 11 1/2-by-7-by- 2-inch baking pan. Line bottom with parchment paper; set aside.
2. In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt the butter and chocolate. Remove from heat, and let stand until cool. Into a medium bowl, sift together the flour and baking
powder; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs until thick and creamy, about 5 minutes. Gradually beat in the sugar. Continue beating until mixture is thick and mousselike and the whisk leaves a clear trail when lifted, about 3 minutes.
4. Using a large rubber spatula, gradually fold in the chocolate mixture, alternating with the flour mixture. Fold in nuts.
5. Pour batter into prepared pan, and bake until top is cracked and the center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency. ) Remove from oven; let cool.
6. Cut into squares in pan before turning out onto a board; remove parchment paper, and reinvert. Store brownies in an airtight container at room temperature up to 3 days.
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, plus more for pan
12 ounces best-quality bittersweet chocolate, coarsely chopped
1/2 cup all-purpose flour
1 teaspoon baking powder
3 large eggs
1 1/4 cups light-brown sugar, packed
1 3/4 cups pecan halves, coarsely chopped
1. Preheat oven to 325 degrees. Butter an 11 1/2-by-7-by- 2-inch baking pan. Line bottom with parchment paper; set aside.
2. In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt the butter and chocolate. Remove from heat, and let stand until cool. Into a medium bowl, sift together the flour and baking
powder; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs until thick and creamy, about 5 minutes. Gradually beat in the sugar. Continue beating until mixture is thick and mousselike and the whisk leaves a clear trail when lifted, about 3 minutes.
4. Using a large rubber spatula, gradually fold in the chocolate mixture, alternating with the flour mixture. Fold in nuts.
5. Pour batter into prepared pan, and bake until top is cracked and the center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency. ) Remove from oven; let cool.
6. Cut into squares in pan before turning out onto a board; remove parchment paper, and reinvert. Store brownies in an airtight container at room temperature up to 3 days.
Apple Pie with Crazy Crust
Apple Pie with Crazy Crust
(Recipe was cut off Pillsbury's Best All Purpose Flour package.)
1 c. Pillsbury's Best All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
2/3 cup shortening
3/4 cup water
1 can apple pie filling (1lb 5 oz can)
1 teaspoon lemon juice
1/2 teaspoon apple spice or cinnamon.
In a small mixer bowl, combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well. (Beat 2 minutes at medium speed.) Pour batter into a 9 or 10 inch pie pan. Combine pie filling, lemon juice and spice; pour into center of batter. Do not stir. Bake at 425 degrees for 45 to 50 minutes.
Tip: If you use a very shallow pan, remove 2 tablespoons filling.
(Recipe was cut off Pillsbury's Best All Purpose Flour package.)
1 c. Pillsbury's Best All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
2/3 cup shortening
3/4 cup water
1 can apple pie filling (1lb 5 oz can)
1 teaspoon lemon juice
1/2 teaspoon apple spice or cinnamon.
In a small mixer bowl, combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well. (Beat 2 minutes at medium speed.) Pour batter into a 9 or 10 inch pie pan. Combine pie filling, lemon juice and spice; pour into center of batter. Do not stir. Bake at 425 degrees for 45 to 50 minutes.
Tip: If you use a very shallow pan, remove 2 tablespoons filling.
Apricot Glazed Coconut Chicken Bites
Apricot Glazed Coconut Chicken Bites
Book: Betty Crocker's Bisquick Cookbook
1/2 cup sweetened condensed milk
2 tablespoons Dijon style mustard
1 1/2 cups Original BisquickR
2/3 cup flaked coconut
1/2 teaspoon salt
1/2 teaspoon paprika
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1/4 cup margarine or butter, melted
Apricot Glaze (below)
Hot mustard, if desired
1. Heat oven to 425. Mix milk and Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick.
2. Pour 2 tablespoons of the melted margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Place coated chicken in pan. Drizzle remaining margarine over chicken.
3. Bake uncovered 20 minutes. Make Apricot Glaze. Turn chicken; brush with glaze. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.
Apricot Glaze
1/2 cup apricot spreadable fruit
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon white vinegar
Stir all ingredients until blended.
BETTY'S TIP: In 1986, Coconut Chicken Breasts took first place in the Bisquick Invitational recipe contest for professional chefs and cooks. We've taken this winning combination, added a fruity twist and scaled it down to snack size-it's a winner for everyone!
Book: Betty Crocker's Bisquick Cookbook
1/2 cup sweetened condensed milk
2 tablespoons Dijon style mustard
1 1/2 cups Original BisquickR
2/3 cup flaked coconut
1/2 teaspoon salt
1/2 teaspoon paprika
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1/4 cup margarine or butter, melted
Apricot Glaze (below)
Hot mustard, if desired
1. Heat oven to 425. Mix milk and Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick.
2. Pour 2 tablespoons of the melted margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Place coated chicken in pan. Drizzle remaining margarine over chicken.
3. Bake uncovered 20 minutes. Make Apricot Glaze. Turn chicken; brush with glaze. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.
Apricot Glaze
1/2 cup apricot spreadable fruit
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon white vinegar
Stir all ingredients until blended.
BETTY'S TIP: In 1986, Coconut Chicken Breasts took first place in the Bisquick Invitational recipe contest for professional chefs and cooks. We've taken this winning combination, added a fruity twist and scaled it down to snack size-it's a winner for everyone!
Apple Cheese Ball
Apple Cheese Ball
Book: Cook'n with Pillsbury
Makes 28 servings
1 (8-ounce) package cream cheese, softened
4 ounces (1 cup) shredded cheddar cheese
1/4 teaspoon cinnamon
3/4 cup finely chopped dried apples
1/3 cup finely chopped nuts
1 bay leaf
1 cinnamon stick, halved
1. In large bowl, combine cream cheese, Cheddar cheese and cinnamon; beat until well blended. Stir in apples.
2. Shape mixture into ball; roll in nuts. Insert bay leaf and cinnamon stick on top of ball to resemble stem and leaf of apple. Refrigerate at least 1 hour or until firm. Serve with crackers. Store in refrigerator up to 2 weeks.
Book: Cook'n with Pillsbury
Makes 28 servings
1 (8-ounce) package cream cheese, softened
4 ounces (1 cup) shredded cheddar cheese
1/4 teaspoon cinnamon
3/4 cup finely chopped dried apples
1/3 cup finely chopped nuts
1 bay leaf
1 cinnamon stick, halved
1. In large bowl, combine cream cheese, Cheddar cheese and cinnamon; beat until well blended. Stir in apples.
2. Shape mixture into ball; roll in nuts. Insert bay leaf and cinnamon stick on top of ball to resemble stem and leaf of apple. Refrigerate at least 1 hour or until firm. Serve with crackers. Store in refrigerator up to 2 weeks.
Asian Chicken Roll-ups
Asian Chicken Roll-ups
Book: Betty Crocker Easy Family Dinners
Makes 4 servings 4 ROLL-UPS
2 tablespoons chunky peanut butter
2 tablespoons teriyaki baste and glaze (from 12-ounce bottle)
1 tablespoon hot water
1 teaspoon sesame oil or vegetable oil
4 flour tortillas (8 to 10 inches in diameter)
8 slices sliced cooked deli chunk breast of chicken
1 1/2 cups shredded iceberg lettuce or broccoli slaw
1 1/2 cups shredded carrots
1/2 cup chopped fresh cilantro
1. Beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil in small bowl with wire whisk until smooth.
2. Spread about 2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab 'n go.
Book: Betty Crocker Easy Family Dinners
Makes 4 servings 4 ROLL-UPS
2 tablespoons chunky peanut butter
2 tablespoons teriyaki baste and glaze (from 12-ounce bottle)
1 tablespoon hot water
1 teaspoon sesame oil or vegetable oil
4 flour tortillas (8 to 10 inches in diameter)
8 slices sliced cooked deli chunk breast of chicken
1 1/2 cups shredded iceberg lettuce or broccoli slaw
1 1/2 cups shredded carrots
1/2 cup chopped fresh cilantro
1. Beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil in small bowl with wire whisk until smooth.
2. Spread about 2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tightly. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab 'n go.
Applesauce Muffins
Applesauce Muffins
1 c. oil
1 c. applesauce, unsweetened
1 1/2 c. sugar
3 c. flour
1 t. salt
1 t. baking powder
1 t. baking soda
2 t. allspice (yes, two)
1 t. nutmeg
1 t. cinnamon.
Combine oil, applesauce and sugar in medium bowl. Sift together flour, salt, soda, baking powder, allspice, nutmeg and cinnamon directly into sugar mixture. Stir until just combined and spoon into muffin cups, filling each cup about 1/2 full. Bake at 400 degrees for 15 to 20 minutes. Makes 18 to 2 dozen.
1 c. oil
1 c. applesauce, unsweetened
1 1/2 c. sugar
3 c. flour
1 t. salt
1 t. baking powder
1 t. baking soda
2 t. allspice (yes, two)
1 t. nutmeg
1 t. cinnamon.
Combine oil, applesauce and sugar in medium bowl. Sift together flour, salt, soda, baking powder, allspice, nutmeg and cinnamon directly into sugar mixture. Stir until just combined and spoon into muffin cups, filling each cup about 1/2 full. Bake at 400 degrees for 15 to 20 minutes. Makes 18 to 2 dozen.
Asparagus Risotto
Asparagus Risotto
Book: Cook'n with Pillsbury
Makes 4 servings
3 1/2 cups vegetable or chicken broth
3 1/2 cups water
1 tablespoon margarine or butter
1/2 cup chopped onions
1/4 cup shredded carrots
1/4 pound fresh asparagus, cut into 1-inch pieces, reserving tips
1 garlic clove, minced
1/4 cup dry white wine
1 (12-ounce) package (1 2/3 cup) uncooked short-grain Arborio rice
2 ounces (1/2 cup) shredded fresh Parmesan cheese
1. In large saucepan, combine broth and water. Bring to a boil. Reduce heat; simmer while preparing risotto.
2. Meanwhile, melt margarine in large skillet over medium-high heat. Add onion, carrot and asparagus stems; cook and stir 1 to 2 minutes or until onion and carrot are tender. Stir in garlic and wine; cook 1 minute or until wine boils.
3. Add rice and 1 cup of the simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid 1 cup at a time, cooking until liquid is absorbed, stirring frequently.
4. When 4 cups liquid have been absorbed, stir in asparagus tips. Test rice for doneness. Continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy. (Process takes 15 to 20 minutes.)
5. Remove skillet from heat. Stir in cheese. Serve immediately.
Book: Cook'n with Pillsbury
Makes 4 servings
3 1/2 cups vegetable or chicken broth
3 1/2 cups water
1 tablespoon margarine or butter
1/2 cup chopped onions
1/4 cup shredded carrots
1/4 pound fresh asparagus, cut into 1-inch pieces, reserving tips
1 garlic clove, minced
1/4 cup dry white wine
1 (12-ounce) package (1 2/3 cup) uncooked short-grain Arborio rice
2 ounces (1/2 cup) shredded fresh Parmesan cheese
1. In large saucepan, combine broth and water. Bring to a boil. Reduce heat; simmer while preparing risotto.
2. Meanwhile, melt margarine in large skillet over medium-high heat. Add onion, carrot and asparagus stems; cook and stir 1 to 2 minutes or until onion and carrot are tender. Stir in garlic and wine; cook 1 minute or until wine boils.
3. Add rice and 1 cup of the simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid 1 cup at a time, cooking until liquid is absorbed, stirring frequently.
4. When 4 cups liquid have been absorbed, stir in asparagus tips. Test rice for doneness. Continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy. (Process takes 15 to 20 minutes.)
5. Remove skillet from heat. Stir in cheese. Serve immediately.
Summer Pie
We love this pie for a hot summer day. You don't have to bake it so it won't heat the house, and it is wonderful frozen.
Summer Pie
8oz Cream Cheese
1 tsp Vanilla
1/2 tsp Lemon Juice
1/2 C Sugar
8oz. Whip Cream
Pre-made Graham Cracker Pie Crust
Whip first 3 ingredients together until smooth. Add sugar beat until dissolved.
Fold in Whip cream. Pour into pie crust. Place in the fridge or freezer until ready to eat.
*Top it with fresh fruit or eat it plain.
Summer Pie
8oz Cream Cheese
1 tsp Vanilla
1/2 tsp Lemon Juice
1/2 C Sugar
8oz. Whip Cream
Pre-made Graham Cracker Pie Crust
Whip first 3 ingredients together until smooth. Add sugar beat until dissolved.
Fold in Whip cream. Pour into pie crust. Place in the fridge or freezer until ready to eat.
*Top it with fresh fruit or eat it plain.
Red Hot Onions
Red Hot Onions
1 large white onion sliced thin
1/2 cup red hot sauce
2 tablespoons butter
Melt the butter in with the hot sauce on medium heat add the onions and simmer for 5 minutes.
1 large white onion sliced thin
1/2 cup red hot sauce
2 tablespoons butter
Melt the butter in with the hot sauce on medium heat add the onions and simmer for 5 minutes.
Fruit Pie Tips
Fruit Pie Tips
* Save the drained juice from frozen or canned fruit and use fruit juice instead of water in your recipe. This is only a good idea if the juice does not have a lot of sugar in it.
* Add fresh butter to your fruit pie filling after it has been cooked. Or dot pieces of butter over the fruit before you place on the top crust.
* Don't cut apples pieces too thin when you are using fresh apples. Larger chunks will hold together and have more apple flavor.
* Use a little red food color and a drop or two of almond extract in your cherry pies when you use fresh or canned cherries.
* Use a little yellow food color and a teaspoon of lemon juice in your apricot and peach fruit pies. The lemon juice will enhance their flavor and also help keep a bright color.
* Save the drained juice from frozen or canned fruit and use fruit juice instead of water in your recipe. This is only a good idea if the juice does not have a lot of sugar in it.
* Add fresh butter to your fruit pie filling after it has been cooked. Or dot pieces of butter over the fruit before you place on the top crust.
* Don't cut apples pieces too thin when you are using fresh apples. Larger chunks will hold together and have more apple flavor.
* Use a little red food color and a drop or two of almond extract in your cherry pies when you use fresh or canned cherries.
* Use a little yellow food color and a teaspoon of lemon juice in your apricot and peach fruit pies. The lemon juice will enhance their flavor and also help keep a bright color.
BUTTERSCOTCH PUDDING
BUTTERSCOTCH PUDDING
3 cups low fat milk
1/2 cup dark brown sugar or Splenda
1/4 tsp nutmeg
1/4 tsp salt
2 tsp vanilla
2 tbs unsalted butter -- cut into pieces, or margarine
3 egg yolks
3 tbs cornstarch
1/2 cup sugar or Splenda
Whipped cream -- to garnish, sugar free, fat free
Cool Whip
1.)Stir together 2 1/2 cups milk and sugar in a saucepan. Heat until steaming. Remove from heat, set aside.
2.) In a bowl, mix together brown sugar, cornstarch and nutmeg until blended. Whisk in yolks, remaining milk and salt. Stir in a little of the hot milk mixture into the brown sugar mixture to warm egg yolks, then stir brown sugar mixture back into milk mixture in saucepan.
3.) Cook stirring until thickened and it registers 160 degrees on an thermometer, 20 min. Remove from heat. Add butter and vanilla, stir until smooth. Pour mixture through strainer into 6 dishes.
Cool 10 min. Cover surface directly with plastic, refrigerate 2 hours. GARNISH WITH WHIPPED CREAM, THEN SERVE...
3 cups low fat milk
1/2 cup dark brown sugar or Splenda
1/4 tsp nutmeg
1/4 tsp salt
2 tsp vanilla
2 tbs unsalted butter -- cut into pieces, or margarine
3 egg yolks
3 tbs cornstarch
1/2 cup sugar or Splenda
Whipped cream -- to garnish, sugar free, fat free
Cool Whip
1.)Stir together 2 1/2 cups milk and sugar in a saucepan. Heat until steaming. Remove from heat, set aside.
2.) In a bowl, mix together brown sugar, cornstarch and nutmeg until blended. Whisk in yolks, remaining milk and salt. Stir in a little of the hot milk mixture into the brown sugar mixture to warm egg yolks, then stir brown sugar mixture back into milk mixture in saucepan.
3.) Cook stirring until thickened and it registers 160 degrees on an thermometer, 20 min. Remove from heat. Add butter and vanilla, stir until smooth. Pour mixture through strainer into 6 dishes.
Cool 10 min. Cover surface directly with plastic, refrigerate 2 hours. GARNISH WITH WHIPPED CREAM, THEN SERVE...
Roasted Red Potatoes from Wilderness Lodge
Roasted Red Potatoes from Wilderness Lodge
1/3 cup olive oil
1 clove of garlic, crushed
1 sprig of fresh rosemary
8 to 10 small, firm red potatoes
Kosher salt
Pepper
Add the garlic and the leaves from the rosemary sprig to the olive oil. Rub the potatoes with the olive oil mixture and sprinkle with salt and pepper to taste. Put the potatoes in an uncovered roasting pan. Bake in a 400 degrees oven for 35 minutes, or until soft and slightly browned. Serve with your choice of steamed or sauteed seasonal vegetables.
1/3 cup olive oil
1 clove of garlic, crushed
1 sprig of fresh rosemary
8 to 10 small, firm red potatoes
Kosher salt
Pepper
Add the garlic and the leaves from the rosemary sprig to the olive oil. Rub the potatoes with the olive oil mixture and sprinkle with salt and pepper to taste. Put the potatoes in an uncovered roasting pan. Bake in a 400 degrees oven for 35 minutes, or until soft and slightly browned. Serve with your choice of steamed or sauteed seasonal vegetables.
Olive Garden Lasagna
Olive Garden Lasagna
Alfredo Sauce:
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled
Vegetable Mix:
4 cups broccoli florets
2 cups carrots, sliced 1/4"
4 cups fresh mushrooms, sliced 1/4"
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain.
ALFREDO SAUCE: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper
to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.
RICOTTA CHEESE MIX: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temp.
VEGETABLES: Combine all veggies and mix well.
ASSEMBLY: Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish.
COOKING: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375F oven for about an hour or until the internal temp is 165F. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.
Alfredo Sauce:
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled
Vegetable Mix:
4 cups broccoli florets
2 cups carrots, sliced 1/4"
4 cups fresh mushrooms, sliced 1/4"
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain.
ALFREDO SAUCE: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper
to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.
RICOTTA CHEESE MIX: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temp.
VEGETABLES: Combine all veggies and mix well.
ASSEMBLY: Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish.
COOKING: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375F oven for about an hour or until the internal temp is 165F. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.
Friday, July 1, 2011
Chocolate Oat Scotchies
Chocolate Oat Scotchies
2/3 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup plus 2/3 cup chunky peanut butter (NOT reduced fat), divided
1 tsp. vanilla
4 cups quick-cooking oats
1 package (11-1/2 oz.) milk chocolate chips
1/2 cup butterscotch chips
1 cup salted peanuts (NOT chopped)
In a saucepan over low heat, melt the butter; stir in brown sugar and corn syrup until the sugar is dissolved. Stir in 1/4 cup peanut butter and vanilla until blended. Add the oats; mix well.
Press into a greased 13-in.x9-in. x2-in. baking pan. Bake at 375 for 12 to 15 minutes. Meanwhile, melt the chips and remaining peanut butter; stir in peanuts. Spread over crust. Refrigerate until cool; cut into bars.
YIELD: 6-1/2 dozen.
Recipe Source: Quick Cooking magazine (January/February, 2001), submitted by Stepahnie Helmke of Defiance, Ohio
2/3 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup plus 2/3 cup chunky peanut butter (NOT reduced fat), divided
1 tsp. vanilla
4 cups quick-cooking oats
1 package (11-1/2 oz.) milk chocolate chips
1/2 cup butterscotch chips
1 cup salted peanuts (NOT chopped)
In a saucepan over low heat, melt the butter; stir in brown sugar and corn syrup until the sugar is dissolved. Stir in 1/4 cup peanut butter and vanilla until blended. Add the oats; mix well.
Press into a greased 13-in.x9-in. x2-in. baking pan. Bake at 375 for 12 to 15 minutes. Meanwhile, melt the chips and remaining peanut butter; stir in peanuts. Spread over crust. Refrigerate until cool; cut into bars.
YIELD: 6-1/2 dozen.
Recipe Source: Quick Cooking magazine (January/February, 2001), submitted by Stepahnie Helmke of Defiance, Ohio
Orange Barbecued Ribs
Orange Barbecued Ribs
1 cup Honey Barbecue Sauce
1/4 cup orange juice
1 teaspoon grated orange peel
1/2 teaspoon crushed red pepper
3 pounds pork spareribs or backribs
Mix barbecue sauce, juice, peel and pepper.
Place ribs, bone-sides down, on greased grill over low coals. Grill, uncovered, 30 minutes on each side.
Brush with barbecue sauce mixture; grill an additional 30 minutes or until cook through, turning and brushing with barbecue sauce mixture every 10 minutes.
1 cup Honey Barbecue Sauce
1/4 cup orange juice
1 teaspoon grated orange peel
1/2 teaspoon crushed red pepper
3 pounds pork spareribs or backribs
Mix barbecue sauce, juice, peel and pepper.
Place ribs, bone-sides down, on greased grill over low coals. Grill, uncovered, 30 minutes on each side.
Brush with barbecue sauce mixture; grill an additional 30 minutes or until cook through, turning and brushing with barbecue sauce mixture every 10 minutes.
Julia Child's Potato Salad
Julia Child's Potato Salad
SERVES 6 (6 cups)
2 lbs large yukon gold potatoes
2 tablespoons cider vinegar
1/3 cup potato water
1/3 cup onion, finely chopped
1/2 cup celery or peas, finely chopped
3 slices bacon, crumbled
3 tablespoons sweet pickle relish, finely chopped
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons fresh chives or scallions, finely chopped (including a bit of their tender green)
salt, to taste
fresh ground white pepper, to taste
1 cup mayonnaise, homemade if possible
sour cream (optional)
Directions
Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
SERVES 6 (6 cups)
2 lbs large yukon gold potatoes
2 tablespoons cider vinegar
1/3 cup potato water
1/3 cup onion, finely chopped
1/2 cup celery or peas, finely chopped
3 slices bacon, crumbled
3 tablespoons sweet pickle relish, finely chopped
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons fresh chives or scallions, finely chopped (including a bit of their tender green)
salt, to taste
fresh ground white pepper, to taste
1 cup mayonnaise, homemade if possible
sour cream (optional)
Directions
Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
Hearty Potato Salad Recipe
Hearty Potato Salad Recipe
1 1/2 pounds new potatoes
kosher salt for seasoning to taste
ground black pepper for seasoning to taste
4 slices crispy bacon, crumbled
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 cup flat-leaf parsley, roughly chopped
Place potatoes in pot covered with water and 1 teaspoon salt. Simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
In large bowl, whisk oil, vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss with potatoes, bacon and parsley.
1 1/2 pounds new potatoes
kosher salt for seasoning to taste
ground black pepper for seasoning to taste
4 slices crispy bacon, crumbled
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 cup flat-leaf parsley, roughly chopped
Place potatoes in pot covered with water and 1 teaspoon salt. Simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
In large bowl, whisk oil, vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss with potatoes, bacon and parsley.
Firecracker Pasta Salad
Firecracker Pasta Salad
This salad is great to keep on hand for an easy lunch or a light dinner. Add some ham or chicken if you want. Enjoy!
16 oz. of Penne Pasta
16 oz. of Rotini Pasta
2 cups of diced yellow onion
2 cups of diced green bell pepper
2 cups of diced red bell pepper
2 1/2 cups of ranch dressing
1/3 cup BBQ sauce
2/3 cup grated parmesan cheese
1/2 cup minced scallions
salt and pepper to taste
Cook pasta according to directions. Rinse in cold water until cool and drain well.
In large bowl, mix pasta, onions, and peppers. Add in remaining ingredients and mix well.
Chill and sprinkle with scallions before serving
This salad is great to keep on hand for an easy lunch or a light dinner. Add some ham or chicken if you want. Enjoy!
16 oz. of Penne Pasta
16 oz. of Rotini Pasta
2 cups of diced yellow onion
2 cups of diced green bell pepper
2 cups of diced red bell pepper
2 1/2 cups of ranch dressing
1/3 cup BBQ sauce
2/3 cup grated parmesan cheese
1/2 cup minced scallions
salt and pepper to taste
Cook pasta according to directions. Rinse in cold water until cool and drain well.
In large bowl, mix pasta, onions, and peppers. Add in remaining ingredients and mix well.
Chill and sprinkle with scallions before serving
Cape Cod Cornbread Stuffing
Cape Cod Cornbread Stuffing
2 cups cornbread stuffing cubes
1/2 pound sausage meat, cooked, drained and crumbled
1 cup Ocean Spray® Fresh or Frozen Cranberries
1/2 cup diced onion
1/3 cup chopped pecans
2 teaspoons thyme
1/2 cup chicken broth
Combine all ingredients, except chicken broth, in a medium casserole dish. Add chicken broth; mix well. Add more chicken broth for moister stuffing. Cover and bake for 30 minutes or until heated through.
Makes 3 cups.
2 cups cornbread stuffing cubes
1/2 pound sausage meat, cooked, drained and crumbled
1 cup Ocean Spray® Fresh or Frozen Cranberries
1/2 cup diced onion
1/3 cup chopped pecans
2 teaspoons thyme
1/2 cup chicken broth
Combine all ingredients, except chicken broth, in a medium casserole dish. Add chicken broth; mix well. Add more chicken broth for moister stuffing. Cover and bake for 30 minutes or until heated through.
Makes 3 cups.
Asparagus Risotto
Asparagus Risotto
Book: Cook'n with Pillsbury
Makes 4 servings
3 1/2 cups vegetable or chicken broth
3 1/2 cups water
1 tablespoon margarine or butter
1/2 cup chopped onions
1/4 cup shredded carrots
1/4 pound fresh asparagus, cut into 1-inch pieces, reserving tips
1 garlic clove, minced
1/4 cup dry white wine
1 (12-ounce) package (1 2/3 cup) uncooked short-grain Arborio rice
2 ounces (1/2 cup) shredded fresh Parmesan cheese
1. In large saucepan, combine broth and water. Bring to a boil. Reduce heat; simmer while preparing risotto.
2. Meanwhile, melt margarine in large skillet over medium-high heat. Add onion, carrot and asparagus stems; cook and stir 1 to 2 minutes or until onion and carrot are tender. Stir in garlic and wine; cook 1 minute or until wine boils.
3. Add rice and 1 cup of the simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid 1 cup at a time, cooking until liquid is absorbed, stirring frequently.
4. When 4 cups liquid have been absorbed, stir in asparagus tips. Test rice for doneness. Continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy. (Process takes 15 to 20 minutes.)
5. Remove skillet from heat. Stir in cheese. Serve immediately.
Book: Cook'n with Pillsbury
Makes 4 servings
3 1/2 cups vegetable or chicken broth
3 1/2 cups water
1 tablespoon margarine or butter
1/2 cup chopped onions
1/4 cup shredded carrots
1/4 pound fresh asparagus, cut into 1-inch pieces, reserving tips
1 garlic clove, minced
1/4 cup dry white wine
1 (12-ounce) package (1 2/3 cup) uncooked short-grain Arborio rice
2 ounces (1/2 cup) shredded fresh Parmesan cheese
1. In large saucepan, combine broth and water. Bring to a boil. Reduce heat; simmer while preparing risotto.
2. Meanwhile, melt margarine in large skillet over medium-high heat. Add onion, carrot and asparagus stems; cook and stir 1 to 2 minutes or until onion and carrot are tender. Stir in garlic and wine; cook 1 minute or until wine boils.
3. Add rice and 1 cup of the simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid 1 cup at a time, cooking until liquid is absorbed, stirring frequently.
4. When 4 cups liquid have been absorbed, stir in asparagus tips. Test rice for doneness. Continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy. (Process takes 15 to 20 minutes.)
5. Remove skillet from heat. Stir in cheese. Serve immediately.
Apple Bars
Apple Bars
Dorothy Zehnder's Cookies & Bars Cookbook
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
2 egg yolks, beaten
4 medium apples -- pared, cored & chopped (4 cups)
3/4 cup sugar
1/4 cup flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg white, slightly beaten
Combine the 2 cups flour, 1/2 cup sugar, baking powder, and salt; cut in butter or margarine till crumbs are the size of small peas. Stir in egg yolks. Divide mixture in half. Press one-half in bottom of a 9x13x2in pan.
Combine apples, the remaining sugar, flour, cinnamon, and arrange over bottom crust.
Crumble remaining dough over apples. Brush egg white over all.
Bake at 350 for 40 minutes. Cool. Drizzle with thin powdered sugar icing, if desired. Cut into bars.
NOTE: More apples may be used if desired.
Dorothy Zehnder's Cookies & Bars Cookbook
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
2 egg yolks, beaten
4 medium apples -- pared, cored & chopped (4 cups)
3/4 cup sugar
1/4 cup flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg white, slightly beaten
Combine the 2 cups flour, 1/2 cup sugar, baking powder, and salt; cut in butter or margarine till crumbs are the size of small peas. Stir in egg yolks. Divide mixture in half. Press one-half in bottom of a 9x13x2in pan.
Combine apples, the remaining sugar, flour, cinnamon, and arrange over bottom crust.
Crumble remaining dough over apples. Brush egg white over all.
Bake at 350 for 40 minutes. Cool. Drizzle with thin powdered sugar icing, if desired. Cut into bars.
NOTE: More apples may be used if desired.
Apricot Glazed Carrots
Apricot Glazed Carrots
Makes 8 servings
5 cups julienne-cut (2x1/8x1/8-inch) carrots
1/4 teaspoon salt
1/4 cup apricot preserves
1. In medium saucepan, combine carrots and 3/4 cup water; bring to a boil. Reduce heat to low; cover and simmer until carrots are tender. Drain.
2. Add salt and apricot preserves; stir to coat. Cook over low heat for 1 to 2 minutes or until thoroughly heated.
Makes 8 servings
5 cups julienne-cut (2x1/8x1/8-inch) carrots
1/4 teaspoon salt
1/4 cup apricot preserves
1. In medium saucepan, combine carrots and 3/4 cup water; bring to a boil. Reduce heat to low; cover and simmer until carrots are tender. Drain.
2. Add salt and apricot preserves; stir to coat. Cook over low heat for 1 to 2 minutes or until thoroughly heated.
North Carolina Pulled Pork BBQ Sandwiches
North Carolina Pulled Pork BBQ Sandwiches
1 (5 to 5 1/2-pound) boneless pork shoulder roast
2 cups cider vinegar
1/4 cup packed brown sugar
1 tablespoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
Hot pepper sauce, to taste
10 to 12 hamburger buns, split and toasted
Coleslaw (optional)
4 cups wood chips (use hickory or oak chips for the best flavor)
For BBQ Sauce: In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.
For Pulled Pork: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper.
In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals.
Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours.
Remove meat from grill; cover with foil and let stand for 20 to 30 minutes.
Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side.
Serves 10 to 12.
1 (5 to 5 1/2-pound) boneless pork shoulder roast
2 cups cider vinegar
1/4 cup packed brown sugar
1 tablespoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
Hot pepper sauce, to taste
10 to 12 hamburger buns, split and toasted
Coleslaw (optional)
4 cups wood chips (use hickory or oak chips for the best flavor)
For BBQ Sauce: In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.
For Pulled Pork: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper.
In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals.
Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours.
Remove meat from grill; cover with foil and let stand for 20 to 30 minutes.
Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side.
Serves 10 to 12.
Sweet 'n' Spicy BBQ Sauce Recipe
Sweet 'n' Spicy BBQ Sauce Recipe
Dorothy Ross of Jackson, Ohio relates, "I owned a pizza shop for 10 years and developed this popular sauce to serve with a stromboli steak sandwich. Everyone loved it. It's also delicious on chicken and pork chops."
64 Servings
Ingredients
* 2 cups packed brown sugar
* 2 cups ketchup
* 1 cup water
* 1 cup cider vinegar
* 1 cup finely chopped onion
* 1 can (8 ounces) tomato sauce
* 1 cup corn syrup
* 1 cup molasses
* 1 can (6 ounces) tomato paste
* 2 tablespoons Worcestershire sauce
* 1 tablespoon garlic pepper blend
* 1 tablespoon Liquid Smoke, optional
* 1 tablespoon prepared mustard
* 1 teaspoon onion salt
* 1 teaspoon celery salt
Directions
* In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool. Yield: about 2 quarts.
Sweet 'n' Spicy BBQ Sauce published in Taste of Home June/July 2002, p12
Beth Layman :)
Dorothy Ross of Jackson, Ohio relates, "I owned a pizza shop for 10 years and developed this popular sauce to serve with a stromboli steak sandwich. Everyone loved it. It's also delicious on chicken and pork chops."
64 Servings
Ingredients
* 2 cups packed brown sugar
* 2 cups ketchup
* 1 cup water
* 1 cup cider vinegar
* 1 cup finely chopped onion
* 1 can (8 ounces) tomato sauce
* 1 cup corn syrup
* 1 cup molasses
* 1 can (6 ounces) tomato paste
* 2 tablespoons Worcestershire sauce
* 1 tablespoon garlic pepper blend
* 1 tablespoon Liquid Smoke, optional
* 1 tablespoon prepared mustard
* 1 teaspoon onion salt
* 1 teaspoon celery salt
Directions
* In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool. Yield: about 2 quarts.
Sweet 'n' Spicy BBQ Sauce published in Taste of Home June/July 2002, p12
Beth Layman :)
101 Burger Builders
101 Burger Builders
1. Pepperoni Pizza Burger: grilled burger covered with pepperoni, Mozzarella cheese and pizza sauce.
2. Verde Burger: grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers.
3. Classic Burger: hamburger with ketchup, mustard and pickles.
4. Greek Burger: topped with herbed Feta cheese, black olives and onions.
5. Hickory Burger: beef patty covered with cheddar cheese, bacon and hickory barbeque sauce.
6. Meat-o-Rama Pizza Burger: ground beef patty stuffed with Mozzarella cheese, diced tomatoes and pizza sauce, and topped with pepperoni and bacon.
7. Caesar Burger: ground beef seasoned with garlic and black pepper, on a crusty roll, accented with Caesar dressing, romaine lettuce and avocado slices.
8. Brocco Burger: ground beef patty dressed with a blend of melted Cheddar cheese and cooked broccoli.
9. Gyro Burger: hamburger topped with white onions, tomatoes and yogurt cucumber dressing.
10. Barbeque Burger: ground beef grilled with a tangy barbeque sauce and hot peppers.
11. Onion Burger: grilled ground beef seasoned with dried onion soup mix, and blanketed with grilled and raw onions.
12. Bistro Burger: ground beef covered with caramelized onions, Brie cheese and crisp bacon, served on a walnut bun.
13. Blue Moon Burger: grilled burger topped with Bleu cheese, sauteed mushrooms, lettuce and tomato served on an onion bun.
14. Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun with soy-ginger mayonnaise and Asian slaw on the side.
15. Cowboy Burger: grilled mushrooms, grilled onion, bacon and Monterey Jack cheese on a flavorful beef patty.
16. Chicago Burger: grilled beef burger with sweet relish, chopped onion, ketchup, mustard and hot peppers.
17. French Bistro Burger: hamburger adorned with walnuts, Gruyere cheese and garlic mustard mayonnaise, on a French roll.
18. Sticky Burger: grilled burger spread with peanut butter, bacon and Jack cheese.
19. Five-Spice Burger: ground beef seasoned with Chinese five-spice, grilled, and served with a soy-ginger sauce.
20. Olive Festival Pizza Burger: beef burger stuffed with mozzarella cheese and pizza sauce covered with sliced black and green olives.
21. Shrimpy Burgers: mini grilled burgers decorated with cream cheese, cocktail sauce and chopped shrimp.
22. Rowdy Reuben Burger: grilled beef patty smothered with melted Swiss cheese, thousand island dressing and zesty coleslaw, served on marble rye.
23. Earth & Turf Burger: grilled ground beef, beneath a golden porcini mushroom sauce with grilled zucchini squash and sweet red bell peppers.
24. Egg Burger: a lean ground beef patty paired with a fried or scrambled egg.
25. Thai-Cobb Burger: grilled ground beef served with avocado, tomatoes and bean sprouts, accented with a light peanut dressing.
26. Horseradish- Garlic Burger: topped with onions, garlic and horseradish.
27. Stroganoff Burger: ground beef patty dressed with sour cream, grilled onions, Swiss cheese, lettuce and tomato, served on a fresh wheat bun.
28. Trattoria Burger: grilled beef burger layered with roasted red bell peppers, pesto mayonnaise, and Mozzarella cheese, served on focaccia bread.
29. Peking Burger: mix ground beef with a dash of Peking marinade, and grill. Serve topped with julienned mixed greens and an Asian flavored plum vinaigrette. (Marinade: hoisin sauce, minced garlic, grated ginger, Chinese five-spice, salt and black pepper.)
30. Spicy Burger: jack cheese melted on a lean ground beef burger with jalapeno peppers and onions.
31. Cordon Bleu Burger: ground beef patty beneath a layer of sliced ham, Swiss cheese and dijon mustard.
32. Burger Al Forno: ground beef seasoned with robust Italian seasonings, fresh garlic, and rosemary, served with a golden Parmesan crust.
33. Garlic Burger: garlic powder mixed into ground beef, grilled, topped with garlic cheese and a dollop of garlic mayonnaise.
34. Corny Burger: tangy corn relish atop a beef patty. (Red pepper, corn, white vinegar, ground red pepper, salt and green onions.)
35. The Beefster: grilled hamburger patty topped with roast beef, horseradish and Muenster cheese, served on an onion roll.
36. Milanese Burger: ground beef patty lightly coated with bread crumbs, Parmesan cheese and oregano, pan fried till done. Accented with watercress sprigs and vinaigrette.
37. Simple Cheeseburger: ground round burger layered with your choice of Wisconsin cheese.
38 Big Island Burger: hamburger stuffed with Mozzarella cheese, covered with Canadian bacon and pineapple.
39. Taco Burger: topped with shredded lettuce, tomato, sour cream, and black olives.
40. Breakfast Omelette Burger: grilled ground beef patty piled high with diced ham, Cheddar cheese, mushrooms and green peppers, served on a toasted English muffin.
41. Walla Walla Burger: hamburger pan fried in sweet & sour chutney made with sauteed white onions, raisins, mustard seed and marsala wine. Served on thick sliced Texas toast.
42. German Classic: grilled burger with aged Cheddar cheese and Dusseldorf mustard.
43. Blue Bayou Burger: topped with crumbled Bleu cheese, lettuce, tomato, hot pepper mayonnaise, served on a sesame seed bun.
44. Chili Burger: Hearty beef burger hidden beneath your favorite homemade chili and shredded cheese.
45. Kalamata Burger: chopped green & Greek kalamata olives mixed with cream cheese spread on a grilled hamburger.
46. Lucky Burger: grilled beef burger on sesame rye bread, layered with hot-sweet mustard, prepared horseradish, sharp Cheddar, green apple slices, red apple slices and sliced almonds.
47. Pinwheel Burger: different colored, quartered cheese slices arranged in a pinwheel design melted atop a grilled burger.
48. Santa Fe Burger Asada: grilled ground beef brushed with chili puree, placed on a torta bun with bean dip, guacamole and sour cream.
49. Anchovy Pizza Burger: anchovies, Mozzarella cheese and pizza sauce stuffed into a grilled hamburger.
50. North Woods Burger: grilled ground beef stuffed with a wild mushroom sauce featuring shiitake, chanterelle, oyster and hedgehog mushrooms. Enhance with yellow and red bell peppers.
51. Cajun Burger: seasoned ground beef grilled with Cajun spices and spiced up with Jalapeno cheese, chili mayonnaise and pico de gallo sauce.
52. Black Jack Burger: melted jack cheese over a Cajun blackened beef burger, served on a sesame bun with Creole mayonnaise, onions and tomatoes.
53. Double Decker Pizza Burger: Cheddar cheese and pizza sauce between two thin beef patties.
54. The Gouda Burger: sliced Gouda cheese and grilled zucchini atop a grilled hamburger.
55. Simple Twist Burger: lean ground beef patty served with a slice of tomato and grated Asiago cheese on a hard roll.
56. Pineapple-Gruyere Burger: topped with grilled fresh pineapple and smoked Gruyere cheese.
57. Tex-Mex Burger: grilled ground beef piled with guacamole, onions and bacon.
58. Cheesy Pizza Burger: lean burger covered with pizza sauce, Provolone, sharp Cheddar and Mozzarella cheeses.
59. Provolone Ranger Burger: seasoned ground beef coated with Provolone cheese, warm black olives and tomatoes, served on focaccia bread.
60. Gorgonzola Burger: hamburger stuffed with Gorgonzola cheese, grilled and spread with sweet mustard.
61. Ginger-Island Burger: mix uncooked ground beef with soy sauce, ginger, cilantro and sesame oil, then grill.
62. Texas Red Burger: grilled beef patty served open-faced and smothered with chili, cheddar and Monterey jack cheeses and grilled onion.
63. Beany Burger: dried Cajun seasoning mixed with ground beef blanketed with pork-n-beans.
64. Smokey Burger: beef burger topped with roasted balsamic onions, grilled bacon and smoked cheese.
65. Dieters Burger: grilled lean ground beef patty with low-fat cottage cheese and no bun.
66. Outback Burger: grilled burger topped with tender cactus, green salsa and spicy pepper cheese.
67. Worcestershire Burger: hamburger covered with mushrooms sauteed in Worcestershire sauce.
68. Dilly Cheeseburger: grilled burger seasoned with fresh dill and adorned with Provolone cheese, sauteed mushrooms and grilled onions.
69. Cheeseburger In Paradise: beef patty lightly dressed with melted Brick cheese, pineapple slice and shredded coconut.
70. Ranch-Hand Burger: hamburger piled with pinto beans, bacon, chilies and cheddar cheese on a potato roll.
71. Alpine Burger: lean ground beef smothered in sauteed mushrooms and Swiss cheese.
72. Garden-Fresh Burger: ground beef mixed with onions, beets and potatoes, accented with dilled sour cream.
73. West Indies Burger: ground beef mixed with cilantro, garlic, lime juice, curry powder, cumin, allspice and hot sauce. Grill and accent with mango chutney.
74. Fajita Beef Burger: patty mixed with fajita seasoning, and wrapped with guacamole, sour cream, shredded lettuce, diced tomatoes and salsa, served in a flour tortilla.
75. Bruschetta Burger: Italian seasoned ground beef with fresh tomato and basil, served on toasted garlic French bread.
76. Sunshine Burger: aged Cheddar cheese, sprouts, scallions and avocado, embellishing a lean beef burger, served on a whole wheat bread.
77. Beef LT: burger prepared BLT style - bacon, lettuce, tomato and mayonnaise on grilled tomato bread.
78. Pesto Burger: cooked spinach, Mozzarella cheese and pesto sauce served atop a grilled beef patty.
79. Flank Steak Chili Burger: ground flank steak seasoned with cumin and cayenne pepper, heightened with black bean chili.
80. Mediterranean Burger: beef patty seasoned with Mediterranean spices (hot paprika, garlic, cumin, oregano leaves, mint leaves), grilled and served with gyro sauce in pita bread.
81. Pita Pizza Burger: ground beef patty grilled, covered with an herb seasoned tomato sauce and melted Italian cheeses, served on a pita loaf.
82. Parisian Burger: topped with crumbled Bleu cheese, marinated red onions and tomatoes served on a croissant.
83. Tough Texan Burger: ground beef seasoned with hot sauce and dried red peppers, smothered with pepper cheese and barbeque sauce, served on thick Texas Toast.
84. Aphrodisiac Burger: grilled beef patty lovingly stuffed with oysters and dressed with steak sauce.
85. Bleu Cheese Burger: crumbled Bleu cheese and bacon covering a grilled hamburger.
86. Veg-Head Burger: lean ground beef piled with cucumber slices, tomatoes, sprouts, creamy dill dressing, served on sun-dried tomato bread.
87. Dragon Burger: grilled ground beef patty, Limburger cheese and raw onion on an onion roll.
88. Crabby Burger: shredded crab salad with Swiss cheese atop a beef patty served on a croissant.
89. Hawaiian Supreme: ground beef patty stuffed with crushed pineapple, topped with a candied apple slice and sweet & sour sauce.
90. Tortilla Burger: beef mixed with onion, dried oregano and basil. Grilled and wrapped with tomato, mozzarella and Parmesan cheeses, all in a soft tortilla shell.
91. The Islander Burger: beef patty smothered with thousand island dressing, with lettuce, tomato and pickle.
92. California Burger Chiffonade: chopped walnuts, garlic and black pepper mixed into ground beef and grilled. Burger topped with guacamole, lettuce, Brick cheese and red onion.
93. Potato Chip Burger: hamburger accented with your favorite potato chips, ketchup and mustard.
94. Bagel Burger: lean ground beef patty served with tomato and onion on a fresh bagel with flavored cream cheese.
95. Jalapeno Burger Topper: ground beef seasoned with diced jalapeno peppers, a splash of hot pepper sauce, and grilled. Top with melted cheddar and cream cheese.
96. Basic Burger: grilled ground round burger seasoned with salt and pepper.
97. Burger Au Poivre: grilled ground beef served with crumbled Bleu cheese, coarse ground pepper, chopped parsley and mozzarella cheese on Vienna bread.
98. Scandinavian Burger: dill-seasoned ground beef patty covered in Gruyere and Cheddar cheeses, lettuce, cucumber slices, red onion, and served on a rye bun.
99. Billy Burger: grilled hamburger with ketchup only, no mustard, no pickles, nor onions. Don't forget to cut it in half!
100. Brie Burger: herbed Brie, warmed and placed over granny smith apples atop a lean ground beef burger with a hint of spicy mustard.
101. Chili Con Queso Burger: Beef burger smothered in melted jalapeno cheese sauce.
Ground-Beef-Recipes@yahoogroups.com
1. Pepperoni Pizza Burger: grilled burger covered with pepperoni, Mozzarella cheese and pizza sauce.
2. Verde Burger: grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers.
3. Classic Burger: hamburger with ketchup, mustard and pickles.
4. Greek Burger: topped with herbed Feta cheese, black olives and onions.
5. Hickory Burger: beef patty covered with cheddar cheese, bacon and hickory barbeque sauce.
6. Meat-o-Rama Pizza Burger: ground beef patty stuffed with Mozzarella cheese, diced tomatoes and pizza sauce, and topped with pepperoni and bacon.
7. Caesar Burger: ground beef seasoned with garlic and black pepper, on a crusty roll, accented with Caesar dressing, romaine lettuce and avocado slices.
8. Brocco Burger: ground beef patty dressed with a blend of melted Cheddar cheese and cooked broccoli.
9. Gyro Burger: hamburger topped with white onions, tomatoes and yogurt cucumber dressing.
10. Barbeque Burger: ground beef grilled with a tangy barbeque sauce and hot peppers.
11. Onion Burger: grilled ground beef seasoned with dried onion soup mix, and blanketed with grilled and raw onions.
12. Bistro Burger: ground beef covered with caramelized onions, Brie cheese and crisp bacon, served on a walnut bun.
13. Blue Moon Burger: grilled burger topped with Bleu cheese, sauteed mushrooms, lettuce and tomato served on an onion bun.
14. Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun with soy-ginger mayonnaise and Asian slaw on the side.
15. Cowboy Burger: grilled mushrooms, grilled onion, bacon and Monterey Jack cheese on a flavorful beef patty.
16. Chicago Burger: grilled beef burger with sweet relish, chopped onion, ketchup, mustard and hot peppers.
17. French Bistro Burger: hamburger adorned with walnuts, Gruyere cheese and garlic mustard mayonnaise, on a French roll.
18. Sticky Burger: grilled burger spread with peanut butter, bacon and Jack cheese.
19. Five-Spice Burger: ground beef seasoned with Chinese five-spice, grilled, and served with a soy-ginger sauce.
20. Olive Festival Pizza Burger: beef burger stuffed with mozzarella cheese and pizza sauce covered with sliced black and green olives.
21. Shrimpy Burgers: mini grilled burgers decorated with cream cheese, cocktail sauce and chopped shrimp.
22. Rowdy Reuben Burger: grilled beef patty smothered with melted Swiss cheese, thousand island dressing and zesty coleslaw, served on marble rye.
23. Earth & Turf Burger: grilled ground beef, beneath a golden porcini mushroom sauce with grilled zucchini squash and sweet red bell peppers.
24. Egg Burger: a lean ground beef patty paired with a fried or scrambled egg.
25. Thai-Cobb Burger: grilled ground beef served with avocado, tomatoes and bean sprouts, accented with a light peanut dressing.
26. Horseradish- Garlic Burger: topped with onions, garlic and horseradish.
27. Stroganoff Burger: ground beef patty dressed with sour cream, grilled onions, Swiss cheese, lettuce and tomato, served on a fresh wheat bun.
28. Trattoria Burger: grilled beef burger layered with roasted red bell peppers, pesto mayonnaise, and Mozzarella cheese, served on focaccia bread.
29. Peking Burger: mix ground beef with a dash of Peking marinade, and grill. Serve topped with julienned mixed greens and an Asian flavored plum vinaigrette. (Marinade: hoisin sauce, minced garlic, grated ginger, Chinese five-spice, salt and black pepper.)
30. Spicy Burger: jack cheese melted on a lean ground beef burger with jalapeno peppers and onions.
31. Cordon Bleu Burger: ground beef patty beneath a layer of sliced ham, Swiss cheese and dijon mustard.
32. Burger Al Forno: ground beef seasoned with robust Italian seasonings, fresh garlic, and rosemary, served with a golden Parmesan crust.
33. Garlic Burger: garlic powder mixed into ground beef, grilled, topped with garlic cheese and a dollop of garlic mayonnaise.
34. Corny Burger: tangy corn relish atop a beef patty. (Red pepper, corn, white vinegar, ground red pepper, salt and green onions.)
35. The Beefster: grilled hamburger patty topped with roast beef, horseradish and Muenster cheese, served on an onion roll.
36. Milanese Burger: ground beef patty lightly coated with bread crumbs, Parmesan cheese and oregano, pan fried till done. Accented with watercress sprigs and vinaigrette.
37. Simple Cheeseburger: ground round burger layered with your choice of Wisconsin cheese.
38 Big Island Burger: hamburger stuffed with Mozzarella cheese, covered with Canadian bacon and pineapple.
39. Taco Burger: topped with shredded lettuce, tomato, sour cream, and black olives.
40. Breakfast Omelette Burger: grilled ground beef patty piled high with diced ham, Cheddar cheese, mushrooms and green peppers, served on a toasted English muffin.
41. Walla Walla Burger: hamburger pan fried in sweet & sour chutney made with sauteed white onions, raisins, mustard seed and marsala wine. Served on thick sliced Texas toast.
42. German Classic: grilled burger with aged Cheddar cheese and Dusseldorf mustard.
43. Blue Bayou Burger: topped with crumbled Bleu cheese, lettuce, tomato, hot pepper mayonnaise, served on a sesame seed bun.
44. Chili Burger: Hearty beef burger hidden beneath your favorite homemade chili and shredded cheese.
45. Kalamata Burger: chopped green & Greek kalamata olives mixed with cream cheese spread on a grilled hamburger.
46. Lucky Burger: grilled beef burger on sesame rye bread, layered with hot-sweet mustard, prepared horseradish, sharp Cheddar, green apple slices, red apple slices and sliced almonds.
47. Pinwheel Burger: different colored, quartered cheese slices arranged in a pinwheel design melted atop a grilled burger.
48. Santa Fe Burger Asada: grilled ground beef brushed with chili puree, placed on a torta bun with bean dip, guacamole and sour cream.
49. Anchovy Pizza Burger: anchovies, Mozzarella cheese and pizza sauce stuffed into a grilled hamburger.
50. North Woods Burger: grilled ground beef stuffed with a wild mushroom sauce featuring shiitake, chanterelle, oyster and hedgehog mushrooms. Enhance with yellow and red bell peppers.
51. Cajun Burger: seasoned ground beef grilled with Cajun spices and spiced up with Jalapeno cheese, chili mayonnaise and pico de gallo sauce.
52. Black Jack Burger: melted jack cheese over a Cajun blackened beef burger, served on a sesame bun with Creole mayonnaise, onions and tomatoes.
53. Double Decker Pizza Burger: Cheddar cheese and pizza sauce between two thin beef patties.
54. The Gouda Burger: sliced Gouda cheese and grilled zucchini atop a grilled hamburger.
55. Simple Twist Burger: lean ground beef patty served with a slice of tomato and grated Asiago cheese on a hard roll.
56. Pineapple-Gruyere Burger: topped with grilled fresh pineapple and smoked Gruyere cheese.
57. Tex-Mex Burger: grilled ground beef piled with guacamole, onions and bacon.
58. Cheesy Pizza Burger: lean burger covered with pizza sauce, Provolone, sharp Cheddar and Mozzarella cheeses.
59. Provolone Ranger Burger: seasoned ground beef coated with Provolone cheese, warm black olives and tomatoes, served on focaccia bread.
60. Gorgonzola Burger: hamburger stuffed with Gorgonzola cheese, grilled and spread with sweet mustard.
61. Ginger-Island Burger: mix uncooked ground beef with soy sauce, ginger, cilantro and sesame oil, then grill.
62. Texas Red Burger: grilled beef patty served open-faced and smothered with chili, cheddar and Monterey jack cheeses and grilled onion.
63. Beany Burger: dried Cajun seasoning mixed with ground beef blanketed with pork-n-beans.
64. Smokey Burger: beef burger topped with roasted balsamic onions, grilled bacon and smoked cheese.
65. Dieters Burger: grilled lean ground beef patty with low-fat cottage cheese and no bun.
66. Outback Burger: grilled burger topped with tender cactus, green salsa and spicy pepper cheese.
67. Worcestershire Burger: hamburger covered with mushrooms sauteed in Worcestershire sauce.
68. Dilly Cheeseburger: grilled burger seasoned with fresh dill and adorned with Provolone cheese, sauteed mushrooms and grilled onions.
69. Cheeseburger In Paradise: beef patty lightly dressed with melted Brick cheese, pineapple slice and shredded coconut.
70. Ranch-Hand Burger: hamburger piled with pinto beans, bacon, chilies and cheddar cheese on a potato roll.
71. Alpine Burger: lean ground beef smothered in sauteed mushrooms and Swiss cheese.
72. Garden-Fresh Burger: ground beef mixed with onions, beets and potatoes, accented with dilled sour cream.
73. West Indies Burger: ground beef mixed with cilantro, garlic, lime juice, curry powder, cumin, allspice and hot sauce. Grill and accent with mango chutney.
74. Fajita Beef Burger: patty mixed with fajita seasoning, and wrapped with guacamole, sour cream, shredded lettuce, diced tomatoes and salsa, served in a flour tortilla.
75. Bruschetta Burger: Italian seasoned ground beef with fresh tomato and basil, served on toasted garlic French bread.
76. Sunshine Burger: aged Cheddar cheese, sprouts, scallions and avocado, embellishing a lean beef burger, served on a whole wheat bread.
77. Beef LT: burger prepared BLT style - bacon, lettuce, tomato and mayonnaise on grilled tomato bread.
78. Pesto Burger: cooked spinach, Mozzarella cheese and pesto sauce served atop a grilled beef patty.
79. Flank Steak Chili Burger: ground flank steak seasoned with cumin and cayenne pepper, heightened with black bean chili.
80. Mediterranean Burger: beef patty seasoned with Mediterranean spices (hot paprika, garlic, cumin, oregano leaves, mint leaves), grilled and served with gyro sauce in pita bread.
81. Pita Pizza Burger: ground beef patty grilled, covered with an herb seasoned tomato sauce and melted Italian cheeses, served on a pita loaf.
82. Parisian Burger: topped with crumbled Bleu cheese, marinated red onions and tomatoes served on a croissant.
83. Tough Texan Burger: ground beef seasoned with hot sauce and dried red peppers, smothered with pepper cheese and barbeque sauce, served on thick Texas Toast.
84. Aphrodisiac Burger: grilled beef patty lovingly stuffed with oysters and dressed with steak sauce.
85. Bleu Cheese Burger: crumbled Bleu cheese and bacon covering a grilled hamburger.
86. Veg-Head Burger: lean ground beef piled with cucumber slices, tomatoes, sprouts, creamy dill dressing, served on sun-dried tomato bread.
87. Dragon Burger: grilled ground beef patty, Limburger cheese and raw onion on an onion roll.
88. Crabby Burger: shredded crab salad with Swiss cheese atop a beef patty served on a croissant.
89. Hawaiian Supreme: ground beef patty stuffed with crushed pineapple, topped with a candied apple slice and sweet & sour sauce.
90. Tortilla Burger: beef mixed with onion, dried oregano and basil. Grilled and wrapped with tomato, mozzarella and Parmesan cheeses, all in a soft tortilla shell.
91. The Islander Burger: beef patty smothered with thousand island dressing, with lettuce, tomato and pickle.
92. California Burger Chiffonade: chopped walnuts, garlic and black pepper mixed into ground beef and grilled. Burger topped with guacamole, lettuce, Brick cheese and red onion.
93. Potato Chip Burger: hamburger accented with your favorite potato chips, ketchup and mustard.
94. Bagel Burger: lean ground beef patty served with tomato and onion on a fresh bagel with flavored cream cheese.
95. Jalapeno Burger Topper: ground beef seasoned with diced jalapeno peppers, a splash of hot pepper sauce, and grilled. Top with melted cheddar and cream cheese.
96. Basic Burger: grilled ground round burger seasoned with salt and pepper.
97. Burger Au Poivre: grilled ground beef served with crumbled Bleu cheese, coarse ground pepper, chopped parsley and mozzarella cheese on Vienna bread.
98. Scandinavian Burger: dill-seasoned ground beef patty covered in Gruyere and Cheddar cheeses, lettuce, cucumber slices, red onion, and served on a rye bun.
99. Billy Burger: grilled hamburger with ketchup only, no mustard, no pickles, nor onions. Don't forget to cut it in half!
100. Brie Burger: herbed Brie, warmed and placed over granny smith apples atop a lean ground beef burger with a hint of spicy mustard.
101. Chili Con Queso Burger: Beef burger smothered in melted jalapeno cheese sauce.
Ground-Beef-Recipes@yahoogroups.com
Ounce Pudding
Ounce Pudding
6 eggs
6 apples -- chopped fine
6 ounces bread crumbs
6 ounces currants
6 ounces sugar
Salt
Nutmeg
Six eggs, six apples chopped fine, six ounces of bread-crumbs, six ounces of currants, six ounces of sugar, a little salt and nutmeg. Boiled two hours, and served with sweet sauce.
[Note: Boiled puddings in these days were made by mixing the ingredients together, then tying them in a clean cloth (sometimes dampened and coated with flour) then boiled in a large pot of water for the time specified.]
101weekly@yahoogroups.com
6 eggs
6 apples -- chopped fine
6 ounces bread crumbs
6 ounces currants
6 ounces sugar
Salt
Nutmeg
Six eggs, six apples chopped fine, six ounces of bread-crumbs, six ounces of currants, six ounces of sugar, a little salt and nutmeg. Boiled two hours, and served with sweet sauce.
[Note: Boiled puddings in these days were made by mixing the ingredients together, then tying them in a clean cloth (sometimes dampened and coated with flour) then boiled in a large pot of water for the time specified.]
101weekly@yahoogroups.com
Hamburger Pie
Hamburger Pie
1 lb. Hamburger
2 t. instant minced onion
1 egg
1/2 cup ketchup
1/2 t. garlic salt
dash pepper
4 slices crumbled bread
2 t. parsley
1 cup shredded sharp cheddar cheese, divided
1 deep dish pie crust
Brown hamburger well and drain. Add everything else except half the cheese and the crust. Put hamburger mixture in crust. Top with remaining cheese. Bake at 350 for about 40 minutes.
Serves 6
1 lb. Hamburger
2 t. instant minced onion
1 egg
1/2 cup ketchup
1/2 t. garlic salt
dash pepper
4 slices crumbled bread
2 t. parsley
1 cup shredded sharp cheddar cheese, divided
1 deep dish pie crust
Brown hamburger well and drain. Add everything else except half the cheese and the crust. Put hamburger mixture in crust. Top with remaining cheese. Bake at 350 for about 40 minutes.
Serves 6
Amish Dutch Apple Pie
Amish Dutch Apple Pie
Preheat oven to 375 degrees F
Prepare single pie crust in 9-10 inch pie plate
6-8 apples
3-4 TBS lemon juice
Streusel:
1/3 cup white sugar
1/4 cup brown sugar
1/2 cup + 2 TBS flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 cup butter
1/2 cup chopped walnuts
Peel, core, and slice apples; place in bowl and sprinkle with lemon juice.
Mix dry ingredients except walnuts; cut in butter with pastry blender; add walnuts; add 1/3 - 1/2 mixture to apples to coat; place apples in crust; sprinkle rest of streusel on top.
Put foil around crust. Bake at 375 for 40 minutes; remove foil and bake another 20 minutes. Should be bubbly!
Preheat oven to 375 degrees F
Prepare single pie crust in 9-10 inch pie plate
6-8 apples
3-4 TBS lemon juice
Streusel:
1/3 cup white sugar
1/4 cup brown sugar
1/2 cup + 2 TBS flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 cup butter
1/2 cup chopped walnuts
Peel, core, and slice apples; place in bowl and sprinkle with lemon juice.
Mix dry ingredients except walnuts; cut in butter with pastry blender; add walnuts; add 1/3 - 1/2 mixture to apples to coat; place apples in crust; sprinkle rest of streusel on top.
Put foil around crust. Bake at 375 for 40 minutes; remove foil and bake another 20 minutes. Should be bubbly!
Pumpkin Candy
Pumpkin Candy
1 quart pumpkin meat; fresh cut into 1-by-1-1/2-inch pieces
2-1/2 cups water
1 cup brown or maple sugar
1 cup granulated maple or raw sugar
Place the cubed pumpkin in a saucepan and cover it with water, about 2 to 2-1/2 cups. Bring it to a boil and simmer for 15 to 20 minutes, uncovered, until the pumpkin is just tender. Remove the pumpkin with a slotted spoon. There should be about 1-1/2 cups of liquid remaining.
Add the brown or maple sugar and dissolve over low heat. Place the pumpkin pieces back in the pan and bring slowly back to a boil, then lower the heat and simmer for 15 minutes. Let the pumpkin pieces stand in the syrup overnight.
The next day, bring the mixture back to a boil and simmer for 5 minutes. Remove the pumpkin pieces from the syrup and spread them out on a wire rack so the pieces are not touching one another. Let them stand in a warm place or in a 140-degree oven for 3 to 4 hours to dry. Roll each piece in the maple or raw sugar, and store them in a dry, cool place. Do not stack or crowd the candy together.
Yield: 2 pounds
1 quart pumpkin meat; fresh cut into 1-by-1-1/2-inch pieces
2-1/2 cups water
1 cup brown or maple sugar
1 cup granulated maple or raw sugar
Place the cubed pumpkin in a saucepan and cover it with water, about 2 to 2-1/2 cups. Bring it to a boil and simmer for 15 to 20 minutes, uncovered, until the pumpkin is just tender. Remove the pumpkin with a slotted spoon. There should be about 1-1/2 cups of liquid remaining.
Add the brown or maple sugar and dissolve over low heat. Place the pumpkin pieces back in the pan and bring slowly back to a boil, then lower the heat and simmer for 15 minutes. Let the pumpkin pieces stand in the syrup overnight.
The next day, bring the mixture back to a boil and simmer for 5 minutes. Remove the pumpkin pieces from the syrup and spread them out on a wire rack so the pieces are not touching one another. Let them stand in a warm place or in a 140-degree oven for 3 to 4 hours to dry. Roll each piece in the maple or raw sugar, and store them in a dry, cool place. Do not stack or crowd the candy together.
Yield: 2 pounds
Casserole Pockets
Casserole Pockets
Servings: 18
Ingredients:
2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt 1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough
Directions:
1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.
For making your own more traditional dough: 2 cups of plain flour ¼ tsp salt 4 tbsp of oil/ghee 4 tbsp of water
Method for base
1. Mix all the ingredients for the base together with your fingers until it forms a dough. Add tiny bit more water if needed.
2. Knead the dough for about 10 minutes or until it is smooth.
3. Put it in a plastic bag and set aside for 30 minutes or longer, in the refrigerator if possible.
4. Then take a walnut-sized portion of dough, and then roll it out to about 4 inches across. Put a couple of TB of filling in, fold dough over to make a semicircle, press seams together, roll edges over, and fry 'til golden.
Jeanne
Servings: 18
Ingredients:
2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt 1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough
Directions:
1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.
For making your own more traditional dough: 2 cups of plain flour ¼ tsp salt 4 tbsp of oil/ghee 4 tbsp of water
Method for base
1. Mix all the ingredients for the base together with your fingers until it forms a dough. Add tiny bit more water if needed.
2. Knead the dough for about 10 minutes or until it is smooth.
3. Put it in a plastic bag and set aside for 30 minutes or longer, in the refrigerator if possible.
4. Then take a walnut-sized portion of dough, and then roll it out to about 4 inches across. Put a couple of TB of filling in, fold dough over to make a semicircle, press seams together, roll edges over, and fry 'til golden.
Jeanne
Corn Bread from Wilderness Lodge & Fort Wilderness
Corn Bread from Wilderness Lodge & Fort Wilderness Yield: 12 servings.
1 3/4 cups all-purpose flour
3/4 cup cornmeal
1 1/4 cups granulated sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk
Heat oven to 375 F.
Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements. Pour batter into baking pan that has been coated with nonstick cooking spray.
Bake 20-25 minutes, or until golden. Cut in wedges and serve.
1 3/4 cups all-purpose flour
3/4 cup cornmeal
1 1/4 cups granulated sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk
Heat oven to 375 F.
Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements. Pour batter into baking pan that has been coated with nonstick cooking spray.
Bake 20-25 minutes, or until golden. Cut in wedges and serve.
Sugar Free Blackberry Cobbler
Sugar Free Blackberry Cobbler
cobbler filling:
1/2 cup fruit-sweet boysenberry or blueberry syrup
3 Tablespoons cornstarch
3 Tablespoons water
3/4 teaspoon cinnamon
4 cups blackberries (or marionberries, boysenberries, blueberries)
cobbler dough:
1 cup unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons melted margarine
2 Tablespoons apple juice concentrate
1/4 cup low fat fruit-sweet berry or cherry yogurt
1-2 packets Equal® ( NutraSweet® as sweet as 2 teaspoons sugar each)
Preheat oven to 400 degrees. Spray deep dish pie pan with nonstick spray.
Stir cornstarch into water until dissolved. Mix in syrup and cinnamon, and let sit while you make the dough.
Sift together flour, baking powder, and salt. In a separate bowl, combine margarine, juice concentrate, and yogurt. Pour this mixture over the sifted flour, and blend gently with a fork for 20 to 30 seconds. Then knead dough 20 to 30 more seconds.
On floured surface, press dough into approximately 1/4 to 1/2 inch thickness, yet wide enough to cover blackberries in pan. Fold rinsed, drained berries into syrup and cornstarch mixture. Pour berry filling into greased pan, and set cobbler dough into place over the top, making the dough surface as even as possible.
Press dough against sides of pan, and cut a design in the dough for air vents. Turn oven down to 375 degrees, and bake for 20 to 25 minutes. The cobbler is done when the dough is light brown. Since blackberries vary in sweetness, be prepared, after baking, to sprinkle up to 2 packets Equal® over the top
cobbler filling:
1/2 cup fruit-sweet boysenberry or blueberry syrup
3 Tablespoons cornstarch
3 Tablespoons water
3/4 teaspoon cinnamon
4 cups blackberries (or marionberries, boysenberries, blueberries)
cobbler dough:
1 cup unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons melted margarine
2 Tablespoons apple juice concentrate
1/4 cup low fat fruit-sweet berry or cherry yogurt
1-2 packets Equal® ( NutraSweet® as sweet as 2 teaspoons sugar each)
Preheat oven to 400 degrees. Spray deep dish pie pan with nonstick spray.
Stir cornstarch into water until dissolved. Mix in syrup and cinnamon, and let sit while you make the dough.
Sift together flour, baking powder, and salt. In a separate bowl, combine margarine, juice concentrate, and yogurt. Pour this mixture over the sifted flour, and blend gently with a fork for 20 to 30 seconds. Then knead dough 20 to 30 more seconds.
On floured surface, press dough into approximately 1/4 to 1/2 inch thickness, yet wide enough to cover blackberries in pan. Fold rinsed, drained berries into syrup and cornstarch mixture. Pour berry filling into greased pan, and set cobbler dough into place over the top, making the dough surface as even as possible.
Press dough against sides of pan, and cut a design in the dough for air vents. Turn oven down to 375 degrees, and bake for 20 to 25 minutes. The cobbler is done when the dough is light brown. Since blackberries vary in sweetness, be prepared, after baking, to sprinkle up to 2 packets Equal® over the top
Blueberry Cream Coffee Cake
I made this for church tomorrow.... and it is delicious!I found some apple-cranberry pie filling so I tried this recipe with that instead of the blueberry pie filling….it was wonderful! I am sure any fruit pie filling would work fine.Enjoy!hugs, peg
Blueberry Cream Coffee Cake
1 box white cake mix
1/2 cup fine chopped nuts
1/2 cup graham cracker crumbs
1/2 cup butter, melted
1 can blueberry pie filling
1 cup sour cream
1 egg
1/4 teaspoon nutmeg
In large mixing bowl, combine cake mix, nuts, cracker crumbs and butter. Mix on low speed until crumbly. Reserve 1 1/2 c. for topping. Press remaining mixture into bottom of greased 9x13 inch pan.
Spread pie filling over crust. In small mixing bowl, combine sour cream, egg and nutmeg. Pour over pie filling and sprinkle with reserved crumbs. Bake at 350ºF for 40-50 minutes or until topping is golden. Serve warm or cold.
Recipe source: ALIA Cooking Corner yahoo group, submitted by Jackie Austin
PEG’S NOTE: I found some apple-cranberry pie filling so I tried this recipe with that instead of the blueberry pie filling….it was wonderful! I am sure any fruit pie filling would work fine.
Blueberry Cream Coffee Cake
1 box white cake mix
1/2 cup fine chopped nuts
1/2 cup graham cracker crumbs
1/2 cup butter, melted
1 can blueberry pie filling
1 cup sour cream
1 egg
1/4 teaspoon nutmeg
In large mixing bowl, combine cake mix, nuts, cracker crumbs and butter. Mix on low speed until crumbly. Reserve 1 1/2 c. for topping. Press remaining mixture into bottom of greased 9x13 inch pan.
Spread pie filling over crust. In small mixing bowl, combine sour cream, egg and nutmeg. Pour over pie filling and sprinkle with reserved crumbs. Bake at 350ºF for 40-50 minutes or until topping is golden. Serve warm or cold.
Recipe source: ALIA Cooking Corner yahoo group, submitted by Jackie Austin
PEG’S NOTE: I found some apple-cranberry pie filling so I tried this recipe with that instead of the blueberry pie filling….it was wonderful! I am sure any fruit pie filling would work fine.
Orange Nut Bread With Cream Cheese Spread
Orange Nut Bread With Cream Cheese Spread
1/3 cup butter, softened
2/3 cup sugar
2 eggs
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup orange juice
1 cup chopped walnuts
SPREAD:
1 package (8 ounces) cream cheese, softened
2 tablespoons orange juice
1 tablespoon confectioners' sugar
1 teaspoon grated orange peel
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with orange juice. Fold in walnuts. Transfer to three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. In a small bowl, beat the cream cheese, orange juice, confectioners' sugar and peel until well blended. Chill until serving. Serve with bread.
Yield: 3 mini loaves (6 slices each) and 1 cup spread.
Recipe source: Taste of Home Magazine, Feb/March, 2009, Submitted by Karen Sue Garback-Pristera of Albany, New York. http://www.tasteofhome.com/recipes/
1/3 cup butter, softened
2/3 cup sugar
2 eggs
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup orange juice
1 cup chopped walnuts
SPREAD:
1 package (8 ounces) cream cheese, softened
2 tablespoons orange juice
1 tablespoon confectioners' sugar
1 teaspoon grated orange peel
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with orange juice. Fold in walnuts. Transfer to three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. In a small bowl, beat the cream cheese, orange juice, confectioners' sugar and peel until well blended. Chill until serving. Serve with bread.
Yield: 3 mini loaves (6 slices each) and 1 cup spread.
Recipe source: Taste of Home Magazine, Feb/March, 2009, Submitted by Karen Sue Garback-Pristera of Albany, New York. http://www.tasteofhome.com/recipes/
Thursday, June 30, 2011
Taco-Style Pizza
Taco-Style Pizza
1 lb. lean ground beef
1-1/4 oz. pkg. taco seasoning mix
1-1/2 cups thick and chunky salsa
1 ready-to-use baked pizza crust (12-inch)
1/2 cup green pepper strips
1/2 cup sliced onions
1-1/2 cups Kraft Natural shredded Mexican Four cheese
1. Heat oven to 400.
2. Brown meat in large skillet. Stir in seasoning mix and salsa; simmer on medium-low heat 5 minutes, stirring occasionally. Spread onto pizza crust.
3. Top with remaining ingredients. Place crust directly on middle oven rack.
4. Bake 10 to 15 minutes or until cheese is melted and crust is golden brown
-Kraftfoods. com
1 lb. lean ground beef
1-1/4 oz. pkg. taco seasoning mix
1-1/2 cups thick and chunky salsa
1 ready-to-use baked pizza crust (12-inch)
1/2 cup green pepper strips
1/2 cup sliced onions
1-1/2 cups Kraft Natural shredded Mexican Four cheese
1. Heat oven to 400.
2. Brown meat in large skillet. Stir in seasoning mix and salsa; simmer on medium-low heat 5 minutes, stirring occasionally. Spread onto pizza crust.
3. Top with remaining ingredients. Place crust directly on middle oven rack.
4. Bake 10 to 15 minutes or until cheese is melted and crust is golden brown
-Kraftfoods. com
Fudge Cake
Fudge Cake
2 1/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. oil
1 1/2 c. sugar
2 eggs
1 c. milk
1 c. vinegar
1/3 c. hot water
1/2 c. cocoa powder
Mix all ingredients together and pour into greased and floured cake pans. Bake at 350 degrees for 35-45 min.
2 1/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. oil
1 1/2 c. sugar
2 eggs
1 c. milk
1 c. vinegar
1/3 c. hot water
1/2 c. cocoa powder
Mix all ingredients together and pour into greased and floured cake pans. Bake at 350 degrees for 35-45 min.
Buffalo Chicken Chili
Buffalo Chicken Chili
1 Tbs. extra-virgin olive oil
2 Tbs. butter
2 lbs. all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 cloves garlic, chopped
1 Tbs. smoked paprika (you could substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepepr
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
15 oz. can tomato sauce (if you have a big can of tomatoes, don't go to the store to the get the sauce, it's fine. Just use what you have)
15 oz. can crushed tomatoes
7 oz. bag yellow corn chips
7 oz. bag blue corn chips
3/4 lb. blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)
1. Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 Tbs., and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
2. While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.
3. Top each serving of buffalo chili with a few blue cheese-topped corn chips.
1 Tbs. extra-virgin olive oil
2 Tbs. butter
2 lbs. all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 cloves garlic, chopped
1 Tbs. smoked paprika (you could substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepepr
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
15 oz. can tomato sauce (if you have a big can of tomatoes, don't go to the store to the get the sauce, it's fine. Just use what you have)
15 oz. can crushed tomatoes
7 oz. bag yellow corn chips
7 oz. bag blue corn chips
3/4 lb. blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)
1. Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 Tbs., and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up into small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
2. While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.
3. Top each serving of buffalo chili with a few blue cheese-topped corn chips.
Root Beer Ham
I question the yield on this one but the rest looks good.
Root Beer Ham (crockpot)
5 lbs. cooked ham
2 liters root beer
1. Put the ham in a 6 quart slow cooker.
2. Pour the root beer over the ham until covered.
3. Cover and cook on LOW for 3-4 hours.
20 servings.
Root Beer Ham (crockpot)
5 lbs. cooked ham
2 liters root beer
1. Put the ham in a 6 quart slow cooker.
2. Pour the root beer over the ham until covered.
3. Cover and cook on LOW for 3-4 hours.
20 servings.
Raisin Carrot Cake
Raisin Carrot Cake
1 cup raisins
1 cups flour, divided
2 cups packed brown sugar
3/4 cup canola oil
4 eggs
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
3 cups grated carrots
Frosting:
1 pkg (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp orange juice
1 tsp vanilla
3 3/4 cup confectioners' sugar
Toss the raisins with 2 tablespoons of flour. Set aside. In a large bowl, beat the brown sugar, oil, and the eggs until well blended.
In another large bowl, combine the baking powder, cinnamon, baking soda, salt, and the remaining flour. Gradually beat into the sugar mixture until blended. Stir in the carrots and the reserved raisins. Transfer to a greased 13 x 9 inch baking dish.
Bake at 325 F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the Frosting: In a large bowl, beat the cream cheese and the butter until smooth. Beat in the orange juice and vanilla. Gradually add the confectioners' sugar. Beat until light and fluffy. Spread over the cake. Store in the refrigerator.
Makes 12-16 servings
1 cup raisins
1 cups flour, divided
2 cups packed brown sugar
3/4 cup canola oil
4 eggs
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
3 cups grated carrots
Frosting:
1 pkg (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp orange juice
1 tsp vanilla
3 3/4 cup confectioners' sugar
Toss the raisins with 2 tablespoons of flour. Set aside. In a large bowl, beat the brown sugar, oil, and the eggs until well blended.
In another large bowl, combine the baking powder, cinnamon, baking soda, salt, and the remaining flour. Gradually beat into the sugar mixture until blended. Stir in the carrots and the reserved raisins. Transfer to a greased 13 x 9 inch baking dish.
Bake at 325 F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the Frosting: In a large bowl, beat the cream cheese and the butter until smooth. Beat in the orange juice and vanilla. Gradually add the confectioners' sugar. Beat until light and fluffy. Spread over the cake. Store in the refrigerator.
Makes 12-16 servings
Root Beer Cupcakes
Root Beer Cupcakes
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
2 cups flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp ground cinnamon
1/8 tsp ground allspice
1 cup root beer
1 1/2 cups whipped topping
12 root beer candies, crushed
In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition.
Combine the flour, baking powder, baking soda, cinnamon and allspice. Gradually add to the creamed mixture alternately with the root beer. Beat well after each addition. Fill the paper-lined muffin cups two-thirds full.
Bake at 350 F for 18-22 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Just before serving, combine the whipped topping and crushed candies. Frost the cupcakes. Refrigerate leftovers. Makes 1 dozen.
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
2 cups flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp ground cinnamon
1/8 tsp ground allspice
1 cup root beer
1 1/2 cups whipped topping
12 root beer candies, crushed
In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs, one at a time. Beat well after each addition.
Combine the flour, baking powder, baking soda, cinnamon and allspice. Gradually add to the creamed mixture alternately with the root beer. Beat well after each addition. Fill the paper-lined muffin cups two-thirds full.
Bake at 350 F for 18-22 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Just before serving, combine the whipped topping and crushed candies. Frost the cupcakes. Refrigerate leftovers. Makes 1 dozen.
Peach Upside-Down Cake
Peach Upside-Down Cake
1/3 cup butter, melted
1/2 cup packed brown sugar
2 cups sliced fresh peeled peaches
1/3 cup shortening
1 cup sugar
1 egg
1/2 tsp lemon juice
1/2 tsp vanilla
1 1/3 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
Whipped cream, optional
Pour the butter into an ungreased 9 inch square baking pan. Sprinkle with the brown sugar. Arrange the peach slices in a single layer over the brown sugar.
In a small bowl, cream the shortening and the sugar until light and fluffy. Beat in the egg. Beat in the lemon juice and vanilla.
Combine the flour, baking powder, and salt. Add to the creamed mixture alternately with the milk. Beat well after each addition. Spoon over the peaches.
Bake at 350 F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Makes 6 servings
1/3 cup butter, melted
1/2 cup packed brown sugar
2 cups sliced fresh peeled peaches
1/3 cup shortening
1 cup sugar
1 egg
1/2 tsp lemon juice
1/2 tsp vanilla
1 1/3 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
Whipped cream, optional
Pour the butter into an ungreased 9 inch square baking pan. Sprinkle with the brown sugar. Arrange the peach slices in a single layer over the brown sugar.
In a small bowl, cream the shortening and the sugar until light and fluffy. Beat in the egg. Beat in the lemon juice and vanilla.
Combine the flour, baking powder, and salt. Add to the creamed mixture alternately with the milk. Beat well after each addition. Spoon over the peaches.
Bake at 350 F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Makes 6 servings
Baked Rice Pudding
Baked Rice Pudding
Ingredients:
1 cup cooked rice
2 1/2 cup milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.
Yield - 6 servings
Ingredients:
1 cup cooked rice
2 1/2 cup milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.
Yield - 6 servings
Maple Cinnamon Pecan Pull Apart
If you have never made a pull apart bread, you are missing out. They are tasty and could not be easier if they baked themselves.
Maple Cinnamon Pecan Pull Apart
1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/4 cup sour cream
1 teaspoon maple flavor or vanilla
1 can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing.
Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.
Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm
Maple Cinnamon Pecan Pull Apart
1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/4 cup sour cream
1 teaspoon maple flavor or vanilla
1 can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing.
Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.
Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm
Candied Pumpkin Ice Cream Syrup
Candied Pumpkin Ice Cream Syrup
1 1/2 c Water
1 c Packed brown sugar
1 lg Mexican cinnamon stick (or 3 regular cinnamon -sticks)
1/2 lb Pumpkin or acorn squash -- -peeled; and cut in
2" cubes
1/4 c Heavy cream -- optional
=== FOR SERVING ===
1 1/2 pt Vanilla ice cream -- (to 2 pints)
In medium saucepan combine water, brown sugar, and cinnamon. Bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes. Add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes.
If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately. When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat. Just before serving, stir in the heavy cream. Spoon over ice cream and serve.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6121 broadcast 08-06-1996)
Downloaded from their Web-Site - http://www.foodtv.com/
1 1/2 c Water
1 c Packed brown sugar
1 lg Mexican cinnamon stick (or 3 regular cinnamon -sticks)
1/2 lb Pumpkin or acorn squash -- -peeled; and cut in
2" cubes
1/4 c Heavy cream -- optional
=== FOR SERVING ===
1 1/2 pt Vanilla ice cream -- (to 2 pints)
In medium saucepan combine water, brown sugar, and cinnamon. Bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes. Add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes.
If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately. When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat. Just before serving, stir in the heavy cream. Spoon over ice cream and serve.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6121 broadcast 08-06-1996)
Downloaded from their Web-Site - http://www.foodtv.com/
Grandmas Homemade Waffles
Grandmas Homemade Waffles
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 eggs, beaten
2 cups buttermilk
4 Tbs. butter, melted
1. In a mixing bowl, add flour, baking powder, salt, and soda; stir to mix.
2. Add in eggs, buttermilk, and butter; mix well.
3. Pour batter into a preheated prepared waffle iron; cook until steaming stops and waffles are crisp and golden. 4 servings.
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 eggs, beaten
2 cups buttermilk
4 Tbs. butter, melted
1. In a mixing bowl, add flour, baking powder, salt, and soda; stir to mix.
2. Add in eggs, buttermilk, and butter; mix well.
3. Pour batter into a preheated prepared waffle iron; cook until steaming stops and waffles are crisp and golden. 4 servings.
Cheesy BLT
Cheesy BLT
by Chef Michael Symon
Recipe from the Wisconsin Cheese Kitchens
The classic BLT made with Wisconsin's Jalapeno Jack cheese, and topped high with fresh tomatoes, basil, garlic, and bacon.
MAKES 12 SERVINGS
roasted garlic, pureed 3 cups
sourdough bread 24 slices
Wisconsin Jalapeno Jack cheese 48 slices
vine ripened tomatoes 48 slices
fresh basil 48 leaves
bacon, cooked crisp 48 slices
INSTRUCTION
1. Preheat oven to 400 F.
2. Spread roasted garlic puree on sourdough bread and top each slice with 2 slices of Jalapeno Jack cheese. Place on baking sheet. Bake until cheese is melted and bread is toasted, about 5 minutes. Remove from oven.
3. Layer 12 slices with equal parts of remaining ingredients as follows: 2 slices of tomato, 2 basil leaves, 4 slices bacon, 2 additional basil leaves and 2 additional tomato slices. Top with remaining 12 slices of cheese-topped bread.
by Chef Michael Symon
Recipe from the Wisconsin Cheese Kitchens
The classic BLT made with Wisconsin's Jalapeno Jack cheese, and topped high with fresh tomatoes, basil, garlic, and bacon.
MAKES 12 SERVINGS
roasted garlic, pureed 3 cups
sourdough bread 24 slices
Wisconsin Jalapeno Jack cheese 48 slices
vine ripened tomatoes 48 slices
fresh basil 48 leaves
bacon, cooked crisp 48 slices
INSTRUCTION
1. Preheat oven to 400 F.
2. Spread roasted garlic puree on sourdough bread and top each slice with 2 slices of Jalapeno Jack cheese. Place on baking sheet. Bake until cheese is melted and bread is toasted, about 5 minutes. Remove from oven.
3. Layer 12 slices with equal parts of remaining ingredients as follows: 2 slices of tomato, 2 basil leaves, 4 slices bacon, 2 additional basil leaves and 2 additional tomato slices. Top with remaining 12 slices of cheese-topped bread.
Bavarian Potato Salad
Bavarian Potato Salad
Michael Smith
Yield: 4
Chef Eric Mulder of the Concordia Club in Kitchener, Ontario calls this salad "Bayrisher kartoffel salat", and fortunately you don't have to be able to pronounce it to enjoy it. In essence it's a German potato salad served warm, and it's definitely one of the tastiest I've had so don't wait for Oktoberfest to try making it!
Timing Hint: This salad may be made a few days in advance and brought to room temperature before serving.Ingredients :
Bavarian Potato Salad
4 cup potato, peeled, and, sliced, 1/4 inch thick
2 cup chicken broth
1 cup bacon, chopped
1/2 cup onion, minced
1 tsp sugar
2 tbsp lemon juice
1 tbsp Dijon mustard
1/2 cup chopped Italian flat-leaf parsley
Directions:
Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.
Michael Smith
Yield: 4
Chef Eric Mulder of the Concordia Club in Kitchener, Ontario calls this salad "Bayrisher kartoffel salat", and fortunately you don't have to be able to pronounce it to enjoy it. In essence it's a German potato salad served warm, and it's definitely one of the tastiest I've had so don't wait for Oktoberfest to try making it!
Timing Hint: This salad may be made a few days in advance and brought to room temperature before serving.Ingredients :
Bavarian Potato Salad
4 cup potato, peeled, and, sliced, 1/4 inch thick
2 cup chicken broth
1 cup bacon, chopped
1/2 cup onion, minced
1 tsp sugar
2 tbsp lemon juice
1 tbsp Dijon mustard
1/2 cup chopped Italian flat-leaf parsley
Directions:
Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.
Colorful Chicken Casserole Recipe
Colorful Chicken Casserole Recipe
In Marshfield, Missouri, Bernice Morris combines chicken and pasta with a variety of colorful vegetables to create this all-in-one entree. "It's a nice change of pace from the usual creamy casseroles," she comments. "I make one for dinner and keep the other in the freezer for unexpected company
8 Servings
1 cup chopped celery
1 cup chopped green pepper
3/4 cup chopped onion
2 tablespoons butter
1 cup chicken broth
1 cup frozen corn
1 cup frozen peas
1 teaspoon salt, optional
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package (7 ounces) ready-cut spaghetti or elbow macaroni, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded cheddar cheese
Directions
In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas and salt if desired and pepper; heat through. Stir in chicken and spaghetti.
Divide between two 2-qt. baking dishes coated with cooking spray. Top with mushrooms and cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through.
To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).
Colorful Chicken Casserole published in Quick Cooking November/December 1998, p52
Beth Layman :)
In Marshfield, Missouri, Bernice Morris combines chicken and pasta with a variety of colorful vegetables to create this all-in-one entree. "It's a nice change of pace from the usual creamy casseroles," she comments. "I make one for dinner and keep the other in the freezer for unexpected company
8 Servings
1 cup chopped celery
1 cup chopped green pepper
3/4 cup chopped onion
2 tablespoons butter
1 cup chicken broth
1 cup frozen corn
1 cup frozen peas
1 teaspoon salt, optional
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package (7 ounces) ready-cut spaghetti or elbow macaroni, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded cheddar cheese
Directions
In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas and salt if desired and pepper; heat through. Stir in chicken and spaghetti.
Divide between two 2-qt. baking dishes coated with cooking spray. Top with mushrooms and cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through.
To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).
Colorful Chicken Casserole published in Quick Cooking November/December 1998, p52
Beth Layman :)
Chicken Broccoli Spaghetti
Chicken Broccoli Spaghetti
Jeanette Fuehring's cheesy chicken and broccoli dish makes enough for two meals. "I serve one casserole for supper the night I make it and freeze the other for a quick dinner later," says the Concordia, Missouri cook.
4-6 Servings
Ingredients
1-1/2 pounds boneless skinless chicken breasts
1 package (1 pound) spaghetti
2 cups fresh broccoli florets
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/4 cups water
1 pound process cheese (Velveeta), cubed
1/4 teaspoon pepper
Directions
Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.
In a saucepan, cook broccoli in a small amount of water for 5-8 minutes or until crisp-tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese.; cook and stir until cheese is melted. Add the chicken, broccoli and pepper; heat through. Stir in spaghetti; mix well.
Transfer to two greased 8-in. square baking dishes. Cover and freeze for up to 3 months. Or bake, uncovered, at 350° for 30-40 minutes or until lightly browned and edges are bubbly.
To bake frozen casserole: Completely thaw in the refrigerator. Cover and bake at 350° for 45-50 minutes or until heated through. Yield: 2 casseroles (4-6 servings each).
Chicken Broccoli Spaghetti published in Quick Cooking November/December 2001, p47
Beth Layman :)
Jeanette Fuehring's cheesy chicken and broccoli dish makes enough for two meals. "I serve one casserole for supper the night I make it and freeze the other for a quick dinner later," says the Concordia, Missouri cook.
4-6 Servings
Ingredients
1-1/2 pounds boneless skinless chicken breasts
1 package (1 pound) spaghetti
2 cups fresh broccoli florets
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/4 cups water
1 pound process cheese (Velveeta), cubed
1/4 teaspoon pepper
Directions
Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.
In a saucepan, cook broccoli in a small amount of water for 5-8 minutes or until crisp-tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese.; cook and stir until cheese is melted. Add the chicken, broccoli and pepper; heat through. Stir in spaghetti; mix well.
Transfer to two greased 8-in. square baking dishes. Cover and freeze for up to 3 months. Or bake, uncovered, at 350° for 30-40 minutes or until lightly browned and edges are bubbly.
To bake frozen casserole: Completely thaw in the refrigerator. Cover and bake at 350° for 45-50 minutes or until heated through. Yield: 2 casseroles (4-6 servings each).
Chicken Broccoli Spaghetti published in Quick Cooking November/December 2001, p47
Beth Layman :)
Pudding / Pie Filling
Pudding / Pie Filling
1/4 c Corn Starch
1/3 c Sugar
1/4 tsp Salt
1 Egg (opt)
1 tsp Vanilla
2 Tbsp Butter
2 C Milk
1/2 c Cocoa
In a pan combine corn starch, sugar, salt and Cocoa. Blend. Stir in milk, add butter. Heat over medium heat. Pour some of the hot mixture into the egg, then pour the egg into the pan, add Vanilla. Stir constantly. Pour into bowls or molds. or into a baked pie shell. Cover with plastic to prevent a skin. Chill.
This is the recipe my mom made for years and years....I love chocolate pudding pie....it's one of those things that just says it's a holiday to me.. You an leave out the cocoa and double the vanilla for vanilla pudding. The egg is ok, but we usually don't put it in... you can substitute equal for the sugar, but I don't know how much you would use.
1/4 c Corn Starch
1/3 c Sugar
1/4 tsp Salt
1 Egg (opt)
1 tsp Vanilla
2 Tbsp Butter
2 C Milk
1/2 c Cocoa
In a pan combine corn starch, sugar, salt and Cocoa. Blend. Stir in milk, add butter. Heat over medium heat. Pour some of the hot mixture into the egg, then pour the egg into the pan, add Vanilla. Stir constantly. Pour into bowls or molds. or into a baked pie shell. Cover with plastic to prevent a skin. Chill.
This is the recipe my mom made for years and years....I love chocolate pudding pie....it's one of those things that just says it's a holiday to me.. You an leave out the cocoa and double the vanilla for vanilla pudding. The egg is ok, but we usually don't put it in... you can substitute equal for the sugar, but I don't know how much you would use.
Praline Grahams
12 whole graham crackers, broken in half to make 24
3/4 cup butter
1/2 cup white sugar
1 cup chopped pecans
Arrange crackers on cookie sheet with edges touching. Melt butter, stir in sugar and pecans. Spread quickly over crackers. Bake at 300 for 12 minutes. Let sit 2 minutes, then remove and cool on cooling rack.
12 whole graham crackers, broken in half to make 24
3/4 cup butter
1/2 cup white sugar
1 cup chopped pecans
Arrange crackers on cookie sheet with edges touching. Melt butter, stir in sugar and pecans. Spread quickly over crackers. Bake at 300 for 12 minutes. Let sit 2 minutes, then remove and cool on cooling rack.
Pralines Amaretto
Pralines Amaretto
3 cups
1 1/2 cups brown sugar
1 1/2 cups white sugar
3 tablespoons light corn syrup
1 cup milk
1 teaspoon Amaretto (vanilla OK too)
1 1/2 cups pecans, broken into pieces
Cook sugars, milk and corn syrup to soft ball stage 234° F on a candy thermometer.
Stir in vanilla and nuts.
Drop by spoonfuls onto waxed paper.
Allow pralines to harden.
3 cups
1 1/2 cups brown sugar
1 1/2 cups white sugar
3 tablespoons light corn syrup
1 cup milk
1 teaspoon Amaretto (vanilla OK too)
1 1/2 cups pecans, broken into pieces
Cook sugars, milk and corn syrup to soft ball stage 234° F on a candy thermometer.
Stir in vanilla and nuts.
Drop by spoonfuls onto waxed paper.
Allow pralines to harden.
ZUCCHINI CASSEROLE
ZUCCHINI CASSEROLE
3 large zucchini (cubed with peel on)
1 large onion, peeled and chopped
16 oz. shredded cheese
1 can cream of celery soup
2 eggs (beaten)
2 tablespoons mayonnaise
2 tablespoons sugar
3 cups bread crumbs
1 stick margarine, melted
Cook zucchini and onion in enough salted water to cover, just until slightly tender.
Drain and add next 5 ingredients and mix well. Pour 1/2 into 15x11x2 casserole. Stir margarine into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture.
Repeat layers.
Bake at 350°F for 35 to 45 minutes.
3 large zucchini (cubed with peel on)
1 large onion, peeled and chopped
16 oz. shredded cheese
1 can cream of celery soup
2 eggs (beaten)
2 tablespoons mayonnaise
2 tablespoons sugar
3 cups bread crumbs
1 stick margarine, melted
Cook zucchini and onion in enough salted water to cover, just until slightly tender.
Drain and add next 5 ingredients and mix well. Pour 1/2 into 15x11x2 casserole. Stir margarine into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture.
Repeat layers.
Bake at 350°F for 35 to 45 minutes.
PINEAPPLE DROP DOUGHNUTS
PINEAPPLE DROP DOUGHNUTS
Yield: about 10 dozen
3 c. flour
3/4 c. sugar
2 T. baking powder
3/4 tsp. salt
3 eggs
1 c. milk
1 can (20 oz.) crushed pineapple, drained
Oil for deep-fat frying
Confectioners' sugar
In a large bowl, combine the first 4 ingredients. In another bowl, beat eggs and milk. Stir in pineapple. Stir into dry ingredients just until blended. In an electric skillet or deep-fat fryer, heat oil to 375º. Drop batter by heaping teaspoonfuls, a few at a time, in Hot oil. Fry until golden brown, about 1-1/2 minutes on each side.
Drain on paper towels. Dust with confectioners' sugar.
NOTE: Doughnuts may be frozen before sugaring in an airtight container for up to a month. To reheat, place on a microwave-safe plate and microwave on high for 5-10 seconds or until warm. Dust with confectioners' sugar. Enjoy.
From Strawberry & Pineapple Recipes, http://groups.yahoo.com/
posted by Marilyn Deweese)
Yield: about 10 dozen
3 c. flour
3/4 c. sugar
2 T. baking powder
3/4 tsp. salt
3 eggs
1 c. milk
1 can (20 oz.) crushed pineapple, drained
Oil for deep-fat frying
Confectioners' sugar
In a large bowl, combine the first 4 ingredients. In another bowl, beat eggs and milk. Stir in pineapple. Stir into dry ingredients just until blended. In an electric skillet or deep-fat fryer, heat oil to 375º. Drop batter by heaping teaspoonfuls, a few at a time, in Hot oil. Fry until golden brown, about 1-1/2 minutes on each side.
Drain on paper towels. Dust with confectioners' sugar.
NOTE: Doughnuts may be frozen before sugaring in an airtight container for up to a month. To reheat, place on a microwave-safe plate and microwave on high for 5-10 seconds or until warm. Dust with confectioners' sugar. Enjoy.
From Strawberry & Pineapple Recipes, http://groups.yahoo.com/
posted by Marilyn Deweese)
Wednesday, June 29, 2011
Summer Layered Chicken Salad
This salad is fabulous!!
I made a few changes....I didn't use the packaged chicken breast strips....I made my own. I marinated a couple of chicken breasts in Italian dressing for a couple of hours and then broiled the chicken (you could also cook them on the grill). Then I just cut them in slices to put on the salad...
This recipe is a real keeper! and would be beautiful to serve for a luncheon...I didn't bother to layer it in a glass bowl because I just made it for hubby and me...so i just put on plates...still beautiful
hugs, peg
Summer Layered Chicken Salad
Salad:
7 cups torn romaine lettuce (from 1 head)
2 pkgs. Frozen fully cooked chicken breast strips (not breaded), thawed.
1 cup crumbled Gorgonzola cheese (about 4 ounces)
1 cup pecan halves (or coarsely chopped)
1 quart fresh strawberries, quartered (3 cups)
Dressing:
1/3 cup olive or vegetable oil
2 TBSP sugar
1/ 2 tsp. salt
3 TBSP red wine vinegar
1 tsp. Dijon mustard
1 clove garlic, finely minced
Directions:
1. In a deep 3-qt. salad bowl, place half of the lettuce. Layer with chicken, cheese, pecans,, remaining lettuce and strawberries.
2. In a small jar or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.
Recipe source: http://www.bettycrocker.com/
I made a few changes....I didn't use the packaged chicken breast strips....I made my own. I marinated a couple of chicken breasts in Italian dressing for a couple of hours and then broiled the chicken (you could also cook them on the grill). Then I just cut them in slices to put on the salad...
This recipe is a real keeper! and would be beautiful to serve for a luncheon...I didn't bother to layer it in a glass bowl because I just made it for hubby and me...so i just put on plates...still beautiful
hugs, peg
Summer Layered Chicken Salad
Salad:
7 cups torn romaine lettuce (from 1 head)
2 pkgs. Frozen fully cooked chicken breast strips (not breaded), thawed.
1 cup crumbled Gorgonzola cheese (about 4 ounces)
1 cup pecan halves (or coarsely chopped)
1 quart fresh strawberries, quartered (3 cups)
Dressing:
1/3 cup olive or vegetable oil
2 TBSP sugar
1/ 2 tsp. salt
3 TBSP red wine vinegar
1 tsp. Dijon mustard
1 clove garlic, finely minced
Directions:
1. In a deep 3-qt. salad bowl, place half of the lettuce. Layer with chicken, cheese, pecans,, remaining lettuce and strawberries.
2. In a small jar or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.
Recipe source: http://www.bettycrocker.com/
MIXED BAKED BEANS
MIXED BAKED BEANS
From COOKS.COM
1 1/2 cups dried pinto beans
1 1/2 cups dried kidney beans
1 1/2 cups dry great Northern beans
14 cups water
1/2 pound salt pork, cut into 1/8" strips
1 large onion, chopped
1 1/2 cups ketchup
1 1/2 cups brown sugar, packed
3 cups water
3 teaspoons dry mustard
3 tablespoons molasses
11/2 teaspoon salt
1/2 pound bacon, chopped
3 cloves garlic, minced
Pick over and wash dried beans. Rinse well, drain. Combine beans and water in a large Dutch oven or cast-iron pot. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat, cover and allow to stand one hour. Drain and return beans to Dutch oven.
Stir in remaining ingredients, leaving salt pork near top. Cover and bake at 300° for three hours. Uncover, and bake an additional 30 minutes or until beans are tender.
Submitted by: CM
From COOKS.COM
1 1/2 cups dried pinto beans
1 1/2 cups dried kidney beans
1 1/2 cups dry great Northern beans
14 cups water
1/2 pound salt pork, cut into 1/8" strips
1 large onion, chopped
1 1/2 cups ketchup
1 1/2 cups brown sugar, packed
3 cups water
3 teaspoons dry mustard
3 tablespoons molasses
11/2 teaspoon salt
1/2 pound bacon, chopped
3 cloves garlic, minced
Pick over and wash dried beans. Rinse well, drain. Combine beans and water in a large Dutch oven or cast-iron pot. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat, cover and allow to stand one hour. Drain and return beans to Dutch oven.
Stir in remaining ingredients, leaving salt pork near top. Cover and bake at 300° for three hours. Uncover, and bake an additional 30 minutes or until beans are tender.
Submitted by: CM
Secret's In The Sauce BBQ Ribs
Secret's In The Sauce BBQ Ribs
2 racks pork baby back ribs (about 4-1/2 lb.)
1-1/2 tsp. pepper
2-1/2 cups barbecue sauce
3/4 cup cherry preserves
1 tbsp. Dijon mustard
1 clove garlic, minced
Cut ribs into serving size pieces. Sprinkle with pepper. Place in a 5 - 6 qt. slow cooker. Combine remaining ingredients; pour over ribs. Cover and cook on Low 6 - 8 hours or until meat is tender. Serve with sauce.
2 racks pork baby back ribs (about 4-1/2 lb.)
1-1/2 tsp. pepper
2-1/2 cups barbecue sauce
3/4 cup cherry preserves
1 tbsp. Dijon mustard
1 clove garlic, minced
Cut ribs into serving size pieces. Sprinkle with pepper. Place in a 5 - 6 qt. slow cooker. Combine remaining ingredients; pour over ribs. Cover and cook on Low 6 - 8 hours or until meat is tender. Serve with sauce.
Barbecue Seasoning Recipe
Barbecue Seasoning Recipe
I use this rub on country-style ribs, pork chops and chicken. You'll likely have all of the seasonings on hand to make a batch, and if you don't use it all, it will keep for the next time. -Rose Rainier, Sheridan Wyoming
* 8 Servings
Ingredients
* 1/4 cup beef bouillon granules
* 1/4 cup chili powder
* 1/4 cup paprika
* 1 tablespoon sugar
* 1 tablespoon garlic salt
* 1 tablespoon onion salt
* 1 teaspoon celery salt
* 1 teaspoon cayenne pepper
* 1 teaspoon pepper
* 1/2 teaspoon curry powder
* 1/2 teaspoon dried oregano
Directions
* In a small bowl, combine all of the ingredients. Store in an airtight container in a cool dry place for up to 6 months. Use as a rub for ribs, chicken or pork. Yield: 1 cup.
Barbecue Seasoning published in Country Extra July 2005, p49
Beth Layman :)
I use this rub on country-style ribs, pork chops and chicken. You'll likely have all of the seasonings on hand to make a batch, and if you don't use it all, it will keep for the next time. -Rose Rainier, Sheridan Wyoming
* 8 Servings
Ingredients
* 1/4 cup beef bouillon granules
* 1/4 cup chili powder
* 1/4 cup paprika
* 1 tablespoon sugar
* 1 tablespoon garlic salt
* 1 tablespoon onion salt
* 1 teaspoon celery salt
* 1 teaspoon cayenne pepper
* 1 teaspoon pepper
* 1/2 teaspoon curry powder
* 1/2 teaspoon dried oregano
Directions
* In a small bowl, combine all of the ingredients. Store in an airtight container in a cool dry place for up to 6 months. Use as a rub for ribs, chicken or pork. Yield: 1 cup.
Barbecue Seasoning published in Country Extra July 2005, p49
Beth Layman :)
Okra Gumbo
Okra Gumbo
2 pounds okra
1/4 cup vegetable oil
2 cups chopped, peeled and seeded fresh tomatoes, or 2 cups chopped canned tomatoes
1 cup chopped yellow onions
1 cup chopped celery
1 3/4 teaspoons salt
1/2 teaspoon cayenne
5 bay leaves
1/2 teaspoon dried thyme
2 quarts shrimp stock, or water
2 pounds medium shrimp, peeled and deveined
Chopped parsley and thinly sliced green onion tops for garnish
Wash the okra in cool water.
Remove the caps and tips and cut into 1/4-inch rounds.
Heat the oil in a large pot over medium-high heat.
Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears.
Add the tomatoes, onions, and celery and cook, stirring often, for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.
Add the salt, cayenne, bay leaves, thyme and water.
Stir and bring to a boil.
Reduce the heat to medium and simmer, uncovered, for 15 minutes.
Add the shrimp and cook, stirring occasionally, for 30 minutes.
Remove the bay leaves and serve in deep bowls.
2 pounds okra
1/4 cup vegetable oil
2 cups chopped, peeled and seeded fresh tomatoes, or 2 cups chopped canned tomatoes
1 cup chopped yellow onions
1 cup chopped celery
1 3/4 teaspoons salt
1/2 teaspoon cayenne
5 bay leaves
1/2 teaspoon dried thyme
2 quarts shrimp stock, or water
2 pounds medium shrimp, peeled and deveined
Chopped parsley and thinly sliced green onion tops for garnish
Wash the okra in cool water.
Remove the caps and tips and cut into 1/4-inch rounds.
Heat the oil in a large pot over medium-high heat.
Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears.
Add the tomatoes, onions, and celery and cook, stirring often, for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.
Add the salt, cayenne, bay leaves, thyme and water.
Stir and bring to a boil.
Reduce the heat to medium and simmer, uncovered, for 15 minutes.
Add the shrimp and cook, stirring occasionally, for 30 minutes.
Remove the bay leaves and serve in deep bowls.
Avocado Beef Roll Ups
Avocado Beef Roll Ups
1 med. avocado
1 tbsp. lime juice
1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. coriander
4 drops Tabasco sauce
1/4 c. tomato, chopped
18-20 thin slices roast beef (round tip)
Mash avocado, add lime juice, onion salt, chili powder, coriander and tomato. Combine thoroughly. Spread on slices of cold roast beef, allowing about 2 teaspoons filling for each slice.
Roll up slices; wrap and chill. To serve: cut rolls in halves or thirds, depending upon length. Secure each piece with a small wooden pick and arrange on platter.
1 med. avocado
1 tbsp. lime juice
1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. coriander
4 drops Tabasco sauce
1/4 c. tomato, chopped
18-20 thin slices roast beef (round tip)
Mash avocado, add lime juice, onion salt, chili powder, coriander and tomato. Combine thoroughly. Spread on slices of cold roast beef, allowing about 2 teaspoons filling for each slice.
Roll up slices; wrap and chill. To serve: cut rolls in halves or thirds, depending upon length. Secure each piece with a small wooden pick and arrange on platter.
AYAM GORENG KECAP Fried Garlic Chicken in Sweet Soy Sauce
AYAM GORENG KECAP
Fried Garlic Chicken in Sweet Soy Sauce
1 bone-in chicken breast, skin removed, cut into 4 pieces
3 cloves garlic, chopped
Salt and pepper
For Sweet Soy Sauce
1/4 cup canola oil
4 cloves garlic, sliced
1 red bell pepper, julienned into 1-inch strips
1-inch piece of galanga root, sliced (in the ginger family and available at Asian markets)
3/4 cup sweet soy sauce
Salt and pepper to taste
Canola oil for frying
Rub chicken pieces with chopped garlic and salt and pepper, then allow to rest for at least 30 minutes.
To make the sauce: Heat 1/4 cup oil in a frying pan and saute garlic for about 3 minutes. Add pepper and galanga and saute until the flavor comes out, about 5 minutes, then lower the heat and add sweet soy sauce.
Deep-fry the chicken in canola oil until crispy outside, about 8 to 10 minutes. Coat with the sauce and season with salt and pepper to taste.
Source : Chef Harry Bachri via the world-cuisinemaileron cooking-lists.com
Fried Garlic Chicken in Sweet Soy Sauce
1 bone-in chicken breast, skin removed, cut into 4 pieces
3 cloves garlic, chopped
Salt and pepper
For Sweet Soy Sauce
1/4 cup canola oil
4 cloves garlic, sliced
1 red bell pepper, julienned into 1-inch strips
1-inch piece of galanga root, sliced (in the ginger family and available at Asian markets)
3/4 cup sweet soy sauce
Salt and pepper to taste
Canola oil for frying
Rub chicken pieces with chopped garlic and salt and pepper, then allow to rest for at least 30 minutes.
To make the sauce: Heat 1/4 cup oil in a frying pan and saute garlic for about 3 minutes. Add pepper and galanga and saute until the flavor comes out, about 5 minutes, then lower the heat and add sweet soy sauce.
Deep-fry the chicken in canola oil until crispy outside, about 8 to 10 minutes. Coat with the sauce and season with salt and pepper to taste.
Source : Chef Harry Bachri via the world-cuisinemaileron cooking-lists.com
McDonald’s Hot Apple & Cherry Pies
McDonald’s Hot Apple & Cherry Pies
4-6 Cups vegetable oil (in fryer)
1 package Pillsbury apple or cherry turnovers (Find them in the refrigerated section)
1. Unroll the Pillsbury turnover dough. You will have six 3″x3″ pieces. You will use four of them. Stretch them out to about 4″x5″ rectangles. Do this on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on another, leaving about 1/2″ of dough around edges. Clear a 3/4″ space lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp the edges. You’ll have what looks like two giant pop-tarts.
4. Cut both of them precisely down the middle, in that 3/4″ space you created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45 minutes, spray all sides of each pie with water mist. Return to the freezer for at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to deep-fry them.
4-6 Cups vegetable oil (in fryer)
1 package Pillsbury apple or cherry turnovers (Find them in the refrigerated section)
1. Unroll the Pillsbury turnover dough. You will have six 3″x3″ pieces. You will use four of them. Stretch them out to about 4″x5″ rectangles. Do this on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on another, leaving about 1/2″ of dough around edges. Clear a 3/4″ space lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp the edges. You’ll have what looks like two giant pop-tarts.
4. Cut both of them precisely down the middle, in that 3/4″ space you created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45 minutes, spray all sides of each pie with water mist. Return to the freezer for at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to deep-fry them.
Oatmeal-Raisin Cookies
Oatmeal-Raisin Cookies
By: Tracey Seaman
Fragrant, raisin-studded cookies strike just the right balance of chew and crunch. Serve them with a glass of milk or a cup of tea for dunking.
30 Servings
3/4 cup walnuts
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
2 eggs
1 1/2 teaspoons pure vanilla extract
3 cups rolled oats
1 1/2 cups raisins
Directions:
Using a food processor, coarsely grind the nuts. In a bowl, combine the ground nuts, the flour, baking soda and salt. Using an electric mixer, beat the butter, brown sugar and granulated sugar at high speed until fluffy, about 4 minutes. Add the eggs and vanilla and mix at medium speed until incorporated. Add the flour mixture at low speed. Stir in the oats and raisins; let stand for 30 minutes.
Meanwhile, position 2 racks in the upper and lower thirds of the oven and preheat to 350°. Line 4 cookie sheets with parchment paper. Drop the dough in 1/4 cupfuls onto the prepared pans, approximately 8 cookies to a pan. In 2 batches, bake the cookies until deep golden, 12 to 14 minutes. Transfer the cookies to racks to cool completely.
From http://www.rachaelraymag.com/
By: Tracey Seaman
Fragrant, raisin-studded cookies strike just the right balance of chew and crunch. Serve them with a glass of milk or a cup of tea for dunking.
30 Servings
3/4 cup walnuts
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
2 eggs
1 1/2 teaspoons pure vanilla extract
3 cups rolled oats
1 1/2 cups raisins
Directions:
Using a food processor, coarsely grind the nuts. In a bowl, combine the ground nuts, the flour, baking soda and salt. Using an electric mixer, beat the butter, brown sugar and granulated sugar at high speed until fluffy, about 4 minutes. Add the eggs and vanilla and mix at medium speed until incorporated. Add the flour mixture at low speed. Stir in the oats and raisins; let stand for 30 minutes.
Meanwhile, position 2 racks in the upper and lower thirds of the oven and preheat to 350°. Line 4 cookie sheets with parchment paper. Drop the dough in 1/4 cupfuls onto the prepared pans, approximately 8 cookies to a pan. In 2 batches, bake the cookies until deep golden, 12 to 14 minutes. Transfer the cookies to racks to cool completely.
From http://www.rachaelraymag.com/
Olive Gardens Fried Mozzarella
Olive Gardens Fried Mozzarella
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs, garlic, oregano, and basil and set aside. Blend the flour with corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden brown.
This should only take a matter of seconds, so you need to watch them closely. Drain on brown paper bags and serve with your favorite pasta sauce that has been warmed.
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs, garlic, oregano, and basil and set aside. Blend the flour with corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden brown.
This should only take a matter of seconds, so you need to watch them closely. Drain on brown paper bags and serve with your favorite pasta sauce that has been warmed.
Cashew Chicken Casserole
Cashew Chicken Casserole Recipe
"I especially like this dish because I can get it ready the day before I need it," comments Julie Ridlon of Solway, Minnesota. It's easy to whip up with common pantry items, including macaroni, canned soup and saltine crackers
6 Servings
Ingredients
2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup process cheese (Velveeta)
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (8 ounces) sliced water chestnuts, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/3 cups milk
1 can (14-1/2 ounces) chicken broth
1/4 cup butter, melted
2/3 cup crushed saltines (about 20 crackers)
3/4 cup cashew halves
Directions
In a greased 13-in. x 9-in. baking dish, layer the first seven ingredients in the order listed. In a large bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight.
Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350° for 35-40 minutes or until macaroni is tender. Yield: 6 servings.
Cashew Chicken Casserole published in Quick Cooking November/December 2000, p22 Beth Layman :)
"I especially like this dish because I can get it ready the day before I need it," comments Julie Ridlon of Solway, Minnesota. It's easy to whip up with common pantry items, including macaroni, canned soup and saltine crackers
6 Servings
Ingredients
2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup process cheese (Velveeta)
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (8 ounces) sliced water chestnuts, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/3 cups milk
1 can (14-1/2 ounces) chicken broth
1/4 cup butter, melted
2/3 cup crushed saltines (about 20 crackers)
3/4 cup cashew halves
Directions
In a greased 13-in. x 9-in. baking dish, layer the first seven ingredients in the order listed. In a large bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight.
Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350° for 35-40 minutes or until macaroni is tender. Yield: 6 servings.
Cashew Chicken Casserole published in Quick Cooking November/December 2000, p22 Beth Layman :)
BISQUICK APPLE DESSERT
BISQUICK APPLE DESSERT
1 qt. sliced apples or other fruit
1 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. butter
1 c. Bisquick
2/3 c. milk
Put apples in a baking dish or pan. Mix sugar, cinnamon, and nutmeg and put over apples and dot with the butter. Mix the Bisquick with the milk and pour over apples.
Bake at 350 degrees for 1/2-3/4 hour until Bisquick is brown. Serve with milk or ice cream. Enjoy.
1 qt. sliced apples or other fruit
1 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. butter
1 c. Bisquick
2/3 c. milk
Put apples in a baking dish or pan. Mix sugar, cinnamon, and nutmeg and put over apples and dot with the butter. Mix the Bisquick with the milk and pour over apples.
Bake at 350 degrees for 1/2-3/4 hour until Bisquick is brown. Serve with milk or ice cream. Enjoy.
Crockpot Creamy Chicken and Rice
Crockpot Creamy Chicken and Rice
1 8.25-ounce package wild rice and mushroom dinner mix
1 pound chicken breast
1 14.5-ounce can chicken broth
1 12-ounce can evaporated milk
1 cup water
2 tablespoons butter, melted
2 tablespoons onion, chopped.
Mix all ingredients in crockpot. Cover and cook on low 5 to 6 hours.
Source : The Recipe-Riot Mailer on Cooking-lists.com
1 8.25-ounce package wild rice and mushroom dinner mix
1 pound chicken breast
1 14.5-ounce can chicken broth
1 12-ounce can evaporated milk
1 cup water
2 tablespoons butter, melted
2 tablespoons onion, chopped.
Mix all ingredients in crockpot. Cover and cook on low 5 to 6 hours.
Source : The Recipe-Riot Mailer on Cooking-lists.com
Cheeseburger Pie
Cheeseburger Pie
1 1/2 lbs ground beef
1/2 bell pepper (chopped)
1/2 onion (chopped)
1 lb cheese (sliced)
bowl of left-over mashed potatos
Brown the ground beef then stir in the peppers and onions, cook until vegetables are tender, drain. Layer in the bottom of a 9 X 13 pan. Cover this with a layer of mashed potatos and top with the cheese. Bake at 375 until the cheese is completely melted.
serves 6 to 8
1 1/2 lbs ground beef
1/2 bell pepper (chopped)
1/2 onion (chopped)
1 lb cheese (sliced)
bowl of left-over mashed potatos
Brown the ground beef then stir in the peppers and onions, cook until vegetables are tender, drain. Layer in the bottom of a 9 X 13 pan. Cover this with a layer of mashed potatos and top with the cheese. Bake at 375 until the cheese is completely melted.
serves 6 to 8
Chicken Lasagna Recipe
Chicken Lasagna Recipe
When my nephews were younger, I would make their favorite meal for their birthdays...this is what they usually requested. The cheese makes it easier for kids to eat their vegetables.—Janet Lorton, Effingham, Illinois
9-12 Servings
Ingredients
9 uncooked lasagna noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2/3 cup milk
2-1/2 cups frozen mixed vegetables
2 cups cubed cooked chicken
18 slices process American cheese
Directions
Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken.
In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Yield: 9-12 servings.
Chicken Lasagna published in Casserole Cookbook , p18 Beth Layman :)
When my nephews were younger, I would make their favorite meal for their birthdays...this is what they usually requested. The cheese makes it easier for kids to eat their vegetables.—Janet Lorton, Effingham, Illinois
9-12 Servings
Ingredients
9 uncooked lasagna noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2/3 cup milk
2-1/2 cups frozen mixed vegetables
2 cups cubed cooked chicken
18 slices process American cheese
Directions
Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken.
In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Yield: 9-12 servings.
Chicken Lasagna published in Casserole Cookbook , p18 Beth Layman :)
Ritzy Chicken Recipe
Ritzy Chicken Recipe
When your family is hungry and the clock is ticking closer to dinnertime, you can't go wrong with this chicken and noodle casserole.—Millie Poe, Corning, Arkansas
4 Servings
Ingredients
2-1/2 cups uncooked egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup milk
1/2 cup sour cream
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
Dash pepper
2 cups cubed cooked chicken
1/2 cup crushed butter-flavored crackers (about 12 crackers)
2 tablespoons butter, melted
Directions
Cook noodles according to package directions; drain. Meanwhile, in a large bowl, combine the soup, milk, sour cream, poultry seasoning, salt and pepper until blended. Stir in the noodles and chicken.
Transfer to a greased 1-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and golden brown. Yield: 4 servings.
Ritzy Chicken published in Casserole Cookbook , p40 Beth Layman :)
When your family is hungry and the clock is ticking closer to dinnertime, you can't go wrong with this chicken and noodle casserole.—Millie Poe, Corning, Arkansas
4 Servings
Ingredients
2-1/2 cups uncooked egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup milk
1/2 cup sour cream
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
Dash pepper
2 cups cubed cooked chicken
1/2 cup crushed butter-flavored crackers (about 12 crackers)
2 tablespoons butter, melted
Directions
Cook noodles according to package directions; drain. Meanwhile, in a large bowl, combine the soup, milk, sour cream, poultry seasoning, salt and pepper until blended. Stir in the noodles and chicken.
Transfer to a greased 1-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and golden brown. Yield: 4 servings.
Ritzy Chicken published in Casserole Cookbook , p40 Beth Layman :)
BUTTERSCOTCH PUDDING
BUTTERSCOTCH PUDDING
Makes 6 servings of pudding.
3 cups low fat milk
1/2 cup dark brown sugar or Splenda
1/4 tsp nutmeg
1/4 tsp salt
2 tsp vanilla
2 tbs unsalted butter, cut into pieces, or margarine
3 egg yolks
3 tbs cornstarch
1/2 cup sugar or Splenda
Whipped cream, to garnish, sugar free, fat free Cool Whip Stir together 2 1/2 cups milk and sugar in a saucepan. Heat until steaming. Remove from heat, set aside.
2.) In a bowl, mix together brown sugar, cornstarch and nutmeg until blended. Whisk in yolks, remaining milk and salt. Stir in a little of the hot milk mixture into the brown sugar mixture to warm egg yolks, then stir brown sugar mixture back into milk mixture in saucepan.
3.) Cook stirring until thickened and it registers 160 degrees on an thermometer, 20 min. Remove from heat. Add butter and vanilla, stir until smooth. Pour mixture through strainer into 6 dishes. Cool 10 min. Cover
surface directly with plastic, refrigerate 2 hours.
GARNISH WITH WHIPPED CREAM, THEN SERVE...
Makes 6 servings of pudding.
3 cups low fat milk
1/2 cup dark brown sugar or Splenda
1/4 tsp nutmeg
1/4 tsp salt
2 tsp vanilla
2 tbs unsalted butter, cut into pieces, or margarine
3 egg yolks
3 tbs cornstarch
1/2 cup sugar or Splenda
Whipped cream, to garnish, sugar free, fat free Cool Whip Stir together 2 1/2 cups milk and sugar in a saucepan. Heat until steaming. Remove from heat, set aside.
2.) In a bowl, mix together brown sugar, cornstarch and nutmeg until blended. Whisk in yolks, remaining milk and salt. Stir in a little of the hot milk mixture into the brown sugar mixture to warm egg yolks, then stir brown sugar mixture back into milk mixture in saucepan.
3.) Cook stirring until thickened and it registers 160 degrees on an thermometer, 20 min. Remove from heat. Add butter and vanilla, stir until smooth. Pour mixture through strainer into 6 dishes. Cool 10 min. Cover
surface directly with plastic, refrigerate 2 hours.
GARNISH WITH WHIPPED CREAM, THEN SERVE...
Birdsnest Pudding
Birdsnest Pudding
1/2 cup sugar
1 tablespoon butter
1 egg
1/2 cup water
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
Mix cake batter.
4 to 5 apples
1/2 c. water
1/2 c. sugar
Cinnamon
Then, cut up 4 to 5 apples in a 9 inch square glass cake pan.
Add 1/2 cup water and 1/2 cup sugar. Sprinkle cinnamon over apples.
Then add the cake batter over the apple mixture in the pan.
Bake in 350 degree oven for 30 to 40 minutes until apples are tender. Spoon into dishes and serve plain or with cream, and warm or cold. Great after a nature hike.
Source: "Key Home Gourmet CD Collection"
1/2 cup sugar
1 tablespoon butter
1 egg
1/2 cup water
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
Mix cake batter.
4 to 5 apples
1/2 c. water
1/2 c. sugar
Cinnamon
Then, cut up 4 to 5 apples in a 9 inch square glass cake pan.
Add 1/2 cup water and 1/2 cup sugar. Sprinkle cinnamon over apples.
Then add the cake batter over the apple mixture in the pan.
Bake in 350 degree oven for 30 to 40 minutes until apples are tender. Spoon into dishes and serve plain or with cream, and warm or cold. Great after a nature hike.
Source: "Key Home Gourmet CD Collection"
Pizza Hut Dessert Pizza
Pizza Hut Dessert Pizza
Pizza Crust:
1 cup warm (105F) water
2 cups flour
1-1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast
Fruit Filling:
1 - 21 oz. can pie filling (cherry, blueberry, or apple)
Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon
Vanilla Glaze:
2 cups powdered sugar
3 tablespoon Milk
1 tablespoon Melted margarine or butter
1 teaspoon vanilla
Combine yeast and warm water and let proof for 3 minutes. Add to other crust ingredients in a large bowl and knead for 10 minutes. Cover with plastic wrap, and allow to rise for about 12 hours.
Preheat oven to 500F. Roll the dough on a floured surface until it is about the diameter for your 16 inch pizza pan. Place in pan and form the dough to the edge. Brush with vegetable oil and prick with fork. Prebake for 3 minutes.
Remove from the oven and spread with pie filling. Mix crumb topping ingredients with a fork or pastry blender. Spoon over pie filling. Return pizza to the oven and continue to bake for 10-15 minutes or until crust is light golden brown. Remove and drizzle with vanilla glaze.
Pizza Crust:
1 cup warm (105F) water
2 cups flour
1-1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast
Fruit Filling:
1 - 21 oz. can pie filling (cherry, blueberry, or apple)
Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon
Vanilla Glaze:
2 cups powdered sugar
3 tablespoon Milk
1 tablespoon Melted margarine or butter
1 teaspoon vanilla
Combine yeast and warm water and let proof for 3 minutes. Add to other crust ingredients in a large bowl and knead for 10 minutes. Cover with plastic wrap, and allow to rise for about 12 hours.
Preheat oven to 500F. Roll the dough on a floured surface until it is about the diameter for your 16 inch pizza pan. Place in pan and form the dough to the edge. Brush with vegetable oil and prick with fork. Prebake for 3 minutes.
Remove from the oven and spread with pie filling. Mix crumb topping ingredients with a fork or pastry blender. Spoon over pie filling. Return pizza to the oven and continue to bake for 10-15 minutes or until crust is light golden brown. Remove and drizzle with vanilla glaze.
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