Beef and Cheese Pinwheels
2 1/4 lbs. thinly sliced deli roast beef
3 packages (4 oz.) herb flavored cream cheese
12 large flour tortillas (about 10 inches)
6 C. spinach leaves (about 1 large package)
3 jar (7 oz.) roasted red peppers, rinsed and patted dry
Spread cheese evenly over one side of each tortilla.
Place deli roast beef over cheese leaving ½-inch border around edges. Place spinach leaves over beef. Arrange peppers down center, over spinach.
Roll up tightly and wrap each roll in plastic wrap. Refrigerate at least 30 minutes or up to 6 hours before serving.
To serve, cut each roll crosswise into 8 slices. You can stick a toothpick in them to keep them together if you need to. Arrange cut side up on serving platter.
Makes about 60 pieces.
Note: You can use any of your favorite deli meats with this easy recipe. When rolling, try to roll them tightly.
Saturday, July 16, 2011
Apple Crumb Stuffed Pork Chops
Apple Crumb Stuffed Pork Chops
4 pork chops (1-inch-thick) , cut with pockets
Apple-Crumb Stuffing
salt and pepper to taste
1 tbs butter or margarine
3 tbs water
Preparation
Stuff pockets of pork chops with Apple-Crumb Stuffing and secure with toothpicks. Sprinkle pork chops with salt and pepper. Melt butter in a large heavy skillet; brown pork chops on both sides. Add water. Cover, reduce heat, and simmer 50 minutes or until pork chops are tender, adding more water if needed.
4 pork chops (1-inch-thick) , cut with pockets
Apple-Crumb Stuffing
salt and pepper to taste
1 tbs butter or margarine
3 tbs water
Preparation
Stuff pockets of pork chops with Apple-Crumb Stuffing and secure with toothpicks. Sprinkle pork chops with salt and pepper. Melt butter in a large heavy skillet; brown pork chops on both sides. Add water. Cover, reduce heat, and simmer 50 minutes or until pork chops are tender, adding more water if needed.
24 hr Ham Casserole
24 hr Ham Casserole
Mix 1 can mushroom soup
2 beaten eggs
Cut 4 slices bread cut in 1" cubes
Spread half the bread in 9x9x2 pan
Then 1-1/2 c finely diced cooked ham
Cover with 1 c cooked peas
Spread the other half of bread cubes
Pour soup mix over. Cover. Chill 6 to 24 hr
Spread 2 slices bread with butter; cut in 1/2" cubes; chill; sprinkle on casserole Bake 50 - 60 min @ 325'
Sprinkle with 1/2 c shredded cheese
Let stand 10 min. Serve
Mix 1 can mushroom soup
2 beaten eggs
Cut 4 slices bread cut in 1" cubes
Spread half the bread in 9x9x2 pan
Then 1-1/2 c finely diced cooked ham
Cover with 1 c cooked peas
Spread the other half of bread cubes
Pour soup mix over. Cover. Chill 6 to 24 hr
Spread 2 slices bread with butter; cut in 1/2" cubes; chill; sprinkle on casserole Bake 50 - 60 min @ 325'
Sprinkle with 1/2 c shredded cheese
Let stand 10 min. Serve
Crockpot Cajun Brew Pork and Beans
Crockpot Cajun Brew Pork and Beans
5 cans Pork-n-Beans (2nd to smallest size)
2 8 oz cans tomato sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are "to taste"
Worcestershire sauce
Hot sauce
Cajun Seasonings
Liquid smoke
Mustard
Brown Sugar
Mix all ingredients in a crockpot and crank it up to high.
Let it cook all day, stirring occasionally.
Can also be made on the stove top, but let it simmer for several hours stirring occasionally.
5 cans Pork-n-Beans (2nd to smallest size)
2 8 oz cans tomato sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are "to taste"
Worcestershire sauce
Hot sauce
Cajun Seasonings
Liquid smoke
Mustard
Brown Sugar
Mix all ingredients in a crockpot and crank it up to high.
Let it cook all day, stirring occasionally.
Can also be made on the stove top, but let it simmer for several hours stirring occasionally.
Pork and Shrimp Wontons
Pork and Shrimp WontonsMakes 5 - 6 dozen
Ingredients:
1/2 pound boneless lean pork, finely chopped
1/2 pound raw shrimp, shelled and finely chopped
1/3 cup water chestnuts, finely chopped
2 scallions, finely chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sugar
1 teaspoon minced ginger
dash white pepper
about 2 teaspoons cornstarch
1 package (1 pound) thin wonton skins
Oil for deep-frying
Directions:
Combine all ingredients except wonton skins, adding just enough cornstarch to hold the mixture together. Work with one wonton skin at a time and keep the rest covered with plastic wrap or a damp kitchen towel. Place a wonton skin on a work surface with one point toward you. Spoon a rounded teaspoonful of filling in the bottom corner a little above the point. Fold the corner over the filling and roll to tuck the point under. (The wonton should look like a triangle).
Pinch the wrapper around the filling to make sure it is contained. Using both hands, pull the two side corners toward you below the filling. Overlap the corners slightly, moisten with a dab of water, and pinch to seal.
Place filled wonton on a baking sheet and cover while preparing remaining won ton.
The wonton are now ready for cooking or freezing. To freeze, freeze on the baking sheet until firm, then transfer to plastic bags or layer (with plastic wrap between layers) in a plastic container and freeze up to several months.
To cook, bring a large pot of water to the boil. Drop in fresh or frozen won ton and cook 4 - 6 minutes, until won ton float to the top and the filling is cooked through. (Do not crowd pan - cook no more than 18 at a time). Remove with a slotted spoon.
Serve hot with dip, or use for wonton soup.
Fresh or thawed wonton may also be deep-fried. Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown.
Remove with a slotted spoon and drain on paper towels.
Ingredients:
1/2 pound boneless lean pork, finely chopped
1/2 pound raw shrimp, shelled and finely chopped
1/3 cup water chestnuts, finely chopped
2 scallions, finely chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sugar
1 teaspoon minced ginger
dash white pepper
about 2 teaspoons cornstarch
1 package (1 pound) thin wonton skins
Oil for deep-frying
Directions:
Combine all ingredients except wonton skins, adding just enough cornstarch to hold the mixture together. Work with one wonton skin at a time and keep the rest covered with plastic wrap or a damp kitchen towel. Place a wonton skin on a work surface with one point toward you. Spoon a rounded teaspoonful of filling in the bottom corner a little above the point. Fold the corner over the filling and roll to tuck the point under. (The wonton should look like a triangle).
Pinch the wrapper around the filling to make sure it is contained. Using both hands, pull the two side corners toward you below the filling. Overlap the corners slightly, moisten with a dab of water, and pinch to seal.
Place filled wonton on a baking sheet and cover while preparing remaining won ton.
The wonton are now ready for cooking or freezing. To freeze, freeze on the baking sheet until firm, then transfer to plastic bags or layer (with plastic wrap between layers) in a plastic container and freeze up to several months.
To cook, bring a large pot of water to the boil. Drop in fresh or frozen won ton and cook 4 - 6 minutes, until won ton float to the top and the filling is cooked through. (Do not crowd pan - cook no more than 18 at a time). Remove with a slotted spoon.
Serve hot with dip, or use for wonton soup.
Fresh or thawed wonton may also be deep-fried. Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown.
Remove with a slotted spoon and drain on paper towels.
Mexican Pork and Bean Chili
Mexican Pork and Bean Chili
(Recipe from Linda Gassenheimer' s Prevention's Fit and Fast Meals in Minutes, Rodale, 2006, $19.95
via The All_Around_Cooking Mailer on yahoogroups.com Start to finish: 40 minutes.)
2 teaspoons olive oil
1/2 pound pork tenderloin, fat removed, cut into 1/2-inch cubes
1 celery stalk, chopped
1 small green pepper, chopped
1 cup chopped yellow onion (divided use)
2 cups canned red kidney beans, rinsed and drained
2 cups canned no-salt diced tomatoes
1/2 cup frozen or canned corn kernels (if canned, drain)
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
Salt and freshly ground black pepper
In a large nonstick skillet, heat oil over high heat. Add the meat, celery, green pepper and all but 2 tablespoons of the onion. Cook 5 minutes, tossing to brown meat on all sides.
Add beans, tomatoes, corn, chili powder and cumin. Lower heat to medium and simmer 15 minutes.
Season with salt and pepper to taste. Serve in large bowls.
Makes 2 servings.
(Recipe from Linda Gassenheimer' s Prevention's Fit and Fast Meals in Minutes, Rodale, 2006, $19.95
via The All_Around_Cooking Mailer on yahoogroups.com Start to finish: 40 minutes.)
2 teaspoons olive oil
1/2 pound pork tenderloin, fat removed, cut into 1/2-inch cubes
1 celery stalk, chopped
1 small green pepper, chopped
1 cup chopped yellow onion (divided use)
2 cups canned red kidney beans, rinsed and drained
2 cups canned no-salt diced tomatoes
1/2 cup frozen or canned corn kernels (if canned, drain)
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
Salt and freshly ground black pepper
In a large nonstick skillet, heat oil over high heat. Add the meat, celery, green pepper and all but 2 tablespoons of the onion. Cook 5 minutes, tossing to brown meat on all sides.
Add beans, tomatoes, corn, chili powder and cumin. Lower heat to medium and simmer 15 minutes.
Season with salt and pepper to taste. Serve in large bowls.
Makes 2 servings.
Thai Pork Salad
Thai Pork Salad
1 pound lean boneless pork chops
vegetable cooking spray
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
3 green onions -- finely chopped
1 teaspoon minced fresh ginger
1/2 teaspoon ground red pepper
1/2 cup fresh lime juice
1 tablespoon fish sauce
1 teaspoon sesame oil
1/4 cup rice wine vinegar
2 tablespoons lite soy sauce
1 tablespoon olive oil
1 package broccoli slaw mix -- 16 oz.
1 large cucumber -- peeled and sliced
hot cooked basmati rice -- optional
garnish: fresh cilantro sprigs
Process pork in a food processor until coarsely chopped.
Sauté pork in a large skillet coated with cooking spray over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink. Drain and cool.
Combine pork, cilantro, and next 7 ingredients. Stir together vinegar, soy sauce, and olive oil. Drizzle over slaw, tossing to coat. Top with pork mixture; serve with cucumber slices, and, if desired, rice.
Garnish, if desired.
Source:"Southern Living October 2000"
Yield:"6 servings"
NOTES : Fish sauce is found in Asia markets and large supermarkets.
1 pound lean boneless pork chops
vegetable cooking spray
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
3 green onions -- finely chopped
1 teaspoon minced fresh ginger
1/2 teaspoon ground red pepper
1/2 cup fresh lime juice
1 tablespoon fish sauce
1 teaspoon sesame oil
1/4 cup rice wine vinegar
2 tablespoons lite soy sauce
1 tablespoon olive oil
1 package broccoli slaw mix -- 16 oz.
1 large cucumber -- peeled and sliced
hot cooked basmati rice -- optional
garnish: fresh cilantro sprigs
Process pork in a food processor until coarsely chopped.
Sauté pork in a large skillet coated with cooking spray over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink. Drain and cool.
Combine pork, cilantro, and next 7 ingredients. Stir together vinegar, soy sauce, and olive oil. Drizzle over slaw, tossing to coat. Top with pork mixture; serve with cucumber slices, and, if desired, rice.
Garnish, if desired.
Source:"Southern Living October 2000"
Yield:"6 servings"
NOTES : Fish sauce is found in Asia markets and large supermarkets.
Panhandle Sandwiches
Panhandle Sandwiches
1/2 cup light butter or margarine -- softened
4 green onions -- diced
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
4 6-inch French bread loaves -- split
4 Monterey jack cheese slices
8 baked glazed ham slices
stir together first 4 ingredients.
SPREAD butter mixture evenly over cut sides of bread.
CUT cheese slices in half; place 2 halves evenly on bottom halves of bread. Top with ham slices and tops of bread. Wrap each sandwich in foil.
BAKE sandwiches at 350° for 5 minutes or until thoroughly heated and cheese melts.
Source: "Southern Living March 2001"
Yield:"4 servings."
NOTES : Sandwiches may be prepared ahead and frozen. Bake at 350° for 40 minutes.
1/2 cup light butter or margarine -- softened
4 green onions -- diced
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
4 6-inch French bread loaves -- split
4 Monterey jack cheese slices
8 baked glazed ham slices
stir together first 4 ingredients.
SPREAD butter mixture evenly over cut sides of bread.
CUT cheese slices in half; place 2 halves evenly on bottom halves of bread. Top with ham slices and tops of bread. Wrap each sandwich in foil.
BAKE sandwiches at 350° for 5 minutes or until thoroughly heated and cheese melts.
Source: "Southern Living March 2001"
Yield:"4 servings."
NOTES : Sandwiches may be prepared ahead and frozen. Bake at 350° for 40 minutes.
Scotch Eggs
We had these on a cruise and they were very good.
Scotch Eggs
Yield: 4 servings
1 lb Ground pork
1/2 bunch Fresh sage, chopped
2 ts Salt
1 ts White pepper
8 Hard-cooked eggs, peeled and chilled
3 c Fine dry bread crumbs
4 Eggs, beaten
4 c Oil
Mix together ground pork, sage, salt, and pepper. Divide into 8 equal portions. Form each portion into a patty. Flatten the patty, place an egg inside, and keep rolling egg and meat in the palms of your hands, until a
thin layer of meat coats the egg.
Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes. Dip chilled, coated eggs first in bread crumbs, then in beaten eggs and again in bread crumbs. Chill 15 minutes. Preheat oven to 375 degrees F. Heat oil in a large saucepan to deep-fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes.
Scotch Eggs
Yield: 4 servings
1 lb Ground pork
1/2 bunch Fresh sage, chopped
2 ts Salt
1 ts White pepper
8 Hard-cooked eggs, peeled and chilled
3 c Fine dry bread crumbs
4 Eggs, beaten
4 c Oil
Mix together ground pork, sage, salt, and pepper. Divide into 8 equal portions. Form each portion into a patty. Flatten the patty, place an egg inside, and keep rolling egg and meat in the palms of your hands, until a
thin layer of meat coats the egg.
Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes. Dip chilled, coated eggs first in bread crumbs, then in beaten eggs and again in bread crumbs. Chill 15 minutes. Preheat oven to 375 degrees F. Heat oil in a large saucepan to deep-fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes.
Oven Meatballs
Oven Meatballs
1 pound ground pork
1 green onion, chopped
1 egg
1/4 cup milk
1/2 cup seasoned bread crumbs
1 tablespoon mayonnaise
Grated Parmesan cheese
Pepper, crushed garlic, and other seasonings to taste
Beat the egg and combine it with milk. Add bread crumbs and soak them briefly. Mix in the seasonings. Add the green onion, ground meat, cheese and mayonnaise, mix well.
Form a portion of the mixture into a ball the size of a medium apple. Arrange balls in a 9 by 13-inch baking pan lined with a double layer of aluminum foil (grease the foil). Bake at 350 degrees for 40-45 minutes, until the meatballs are firm to the touch and crunchy on the top.
1 pound ground pork
1 green onion, chopped
1 egg
1/4 cup milk
1/2 cup seasoned bread crumbs
1 tablespoon mayonnaise
Grated Parmesan cheese
Pepper, crushed garlic, and other seasonings to taste
Beat the egg and combine it with milk. Add bread crumbs and soak them briefly. Mix in the seasonings. Add the green onion, ground meat, cheese and mayonnaise, mix well.
Form a portion of the mixture into a ball the size of a medium apple. Arrange balls in a 9 by 13-inch baking pan lined with a double layer of aluminum foil (grease the foil). Bake at 350 degrees for 40-45 minutes, until the meatballs are firm to the touch and crunchy on the top.
Mexican Rhubarb Chocolate Chunk Brownies
Mexican Rhubarb Chocolate Chunk Brownies
Recipe courtesy Guy Fieri
12 brownies
Ingredients
For the rhubarb compote:
a.. 1 cup rhubarb, strings removed, cut in 1/2-inch slices
b.. 1/4 cup water
c.. 2 tablespoons granulated sugar
For the brownie batter:
a.. 3/4 cup all-purpose flour
b.. 1/2 teaspoon baking powder
c.. 1 tablespoon New Mexico chile powder (not chili powder)
d.. 1 teaspoon ground cinnamon
e.. 1/2 teaspoon kosher salt
f.. 2 ounces bittersweet chocolate
g.. 2 ounces unsweetened chocolate
h.. 1/2 cup unsalted butter (1 stick), room temperature
i.. 1 1/2 cups granulated sugar
j.. 2 large eggs, room temperature
k.. 1 teaspoon vanilla extract
l.. 1 teaspoon dark rum
m.. 2 ounces semisweet chocolate chips
n.. 1/4 cup chopped walnuts
o.. Shortening spray, for baking dish
Directions
Preheat oven to 350 degrees F.
To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.
To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside.
In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment.
Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.
(From All Delectable Desserts Recipes Exchange (Praire Medows))
Recipe courtesy Guy Fieri
12 brownies
Ingredients
For the rhubarb compote:
a.. 1 cup rhubarb, strings removed, cut in 1/2-inch slices
b.. 1/4 cup water
c.. 2 tablespoons granulated sugar
For the brownie batter:
a.. 3/4 cup all-purpose flour
b.. 1/2 teaspoon baking powder
c.. 1 tablespoon New Mexico chile powder (not chili powder)
d.. 1 teaspoon ground cinnamon
e.. 1/2 teaspoon kosher salt
f.. 2 ounces bittersweet chocolate
g.. 2 ounces unsweetened chocolate
h.. 1/2 cup unsalted butter (1 stick), room temperature
i.. 1 1/2 cups granulated sugar
j.. 2 large eggs, room temperature
k.. 1 teaspoon vanilla extract
l.. 1 teaspoon dark rum
m.. 2 ounces semisweet chocolate chips
n.. 1/4 cup chopped walnuts
o.. Shortening spray, for baking dish
Directions
Preheat oven to 350 degrees F.
To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.
To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside.
In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment.
Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.
(From All Delectable Desserts Recipes Exchange (Praire Medows))
Spicy Hot Corned Beef Rounds
Spicy Hot Corned Beef Rounds
1 (12 0z.) can corned beef
1 1/2 tsp. prepared horseradish
1 1/2 tsp. prepared mustard
1 tbsp. salad dressing- i use miracle whip
1/2 c. finely chopped dill pickles-or relish
8 hamburger buns
Mix together flaked corn beef & seasonings. Cut buns in half, & scoop centers of buns within 1/2 inch from sides & save for crumbs. fill cavity with mixture & press crumbs on top.bake in 400 degree oven for 15 min. makes 10 open faced sandwiches.
This came from an old 1954 magazine.
1 (12 0z.) can corned beef
1 1/2 tsp. prepared horseradish
1 1/2 tsp. prepared mustard
1 tbsp. salad dressing- i use miracle whip
1/2 c. finely chopped dill pickles-or relish
8 hamburger buns
Mix together flaked corn beef & seasonings. Cut buns in half, & scoop centers of buns within 1/2 inch from sides & save for crumbs. fill cavity with mixture & press crumbs on top.bake in 400 degree oven for 15 min. makes 10 open faced sandwiches.
This came from an old 1954 magazine.
Marbled Cherry Brownies with Cherry Cream Filling
Marbled Cherry Brownies with Cherry Cream Filling
Cherry Cream Filling
3 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp. Vanilla Extract
1/4 tsp. Almond Extract
1/3 cup chopped maraschino cherries, well drained
1 to 2 drops red food color (optional)
Brownie
1/2 cup butter or margarine, melted
1/3 cup Baking Cocoa
2 eggs
1 cup sugar
1 tsp. Vanilla Extract
1/2 cup all-purpose flour
1/2 tsp. Baking Powder
1/4 tsp. salt
Prepare CHERRY CREAM FILLING; set aside. Preheat oven to 350°F Grease 9-inch square baking pan. Stir butter and cocoa in small bowl until well blended; cool slightly. Beat eggs in medium bowl until foamy.
Gradually add sugar and vanilla, beating until well blended. Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture; stir until well blended. Spread half of chocolate batter into prepared pan; cover with cherry filling. Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool. Cut into squares. Cover and refrigerate leftover brownies. Bring to room temperature to serve.
Makes about 16 brownies.
(From Chocolate Express (Tamara))
Cherry Cream Filling
3 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp. Vanilla Extract
1/4 tsp. Almond Extract
1/3 cup chopped maraschino cherries, well drained
1 to 2 drops red food color (optional)
Brownie
1/2 cup butter or margarine, melted
1/3 cup Baking Cocoa
2 eggs
1 cup sugar
1 tsp. Vanilla Extract
1/2 cup all-purpose flour
1/2 tsp. Baking Powder
1/4 tsp. salt
Prepare CHERRY CREAM FILLING; set aside. Preheat oven to 350°F Grease 9-inch square baking pan. Stir butter and cocoa in small bowl until well blended; cool slightly. Beat eggs in medium bowl until foamy.
Gradually add sugar and vanilla, beating until well blended. Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture; stir until well blended. Spread half of chocolate batter into prepared pan; cover with cherry filling. Drop spoonfuls of remaining chocolate batter over filling. With knife or spatula, gently swirl chocolate batter into filling for marbled effect.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool. Cut into squares. Cover and refrigerate leftover brownies. Bring to room temperature to serve.
Makes about 16 brownies.
(From Chocolate Express (Tamara))
Cherry White Chip Brownies
Cherry White Chip Brownies
a.. 1/2 cup chopped maraschino cherries, well drained
b.. 1/3 cup butter or margarine, softened
c.. 3/4 cup sugar
d.. 2 eggs
e.. 2 tablespoons light corn syrup
f.. 1 tablespoon kirsch (cherry brandy) or 1 teaspoon vanilla extract and
1 teaspoon almond extract
g.. 2/3 cup all-purpose flour
h.. 1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
i.. 1/4 teaspoon baking powder
j.. 1 cup HERSHEY'S Premier White Chips
k.. 1/3 cup chopped slivered almonds
l.. WHITE CHIP DRIZZLE(recipe follows, optional)
m.. Maraschino cherry halves, well drained (optional)
Directions:
1. Heat oven to 350°F. Line 8-or 9-inch square baking pan with foil, extending foil over edges of pan. Grease and flour foil.
2. Pat chopped cherries between layers of paper towels to remove excess moisture. Beat butter, sugar, eggs, corn syrup and brandy in medium bowl until well blended. Add flour, cocoa and baking powder to butter mixture, beating until blended. Stir in chopped cherries, almonds and white chips. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cover; refrigerate until firm.
4. Use foil to lift brownies out of pan; peel off foil. Cut brownies into shapes with cookie cutters or cut into squares. Garnish with WHITE CHIP DRIZZLE and maraschino cherry halves, if desired. Refrigerate until drizzle is firm; refrigerate leftover brownies.. About 16 brownies.
WHITE CHIP DRIZZLE: Place 2/3 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds: stir. If necessary, microwave at HIGH additional 15 seconds until chips are melted when stirred. Using tines of fork, drizzle across brownies.
(From All Delectable Dessert Recipes Exchange (Rhonda Grey))
a.. 1/2 cup chopped maraschino cherries, well drained
b.. 1/3 cup butter or margarine, softened
c.. 3/4 cup sugar
d.. 2 eggs
e.. 2 tablespoons light corn syrup
f.. 1 tablespoon kirsch (cherry brandy) or 1 teaspoon vanilla extract and
1 teaspoon almond extract
g.. 2/3 cup all-purpose flour
h.. 1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
i.. 1/4 teaspoon baking powder
j.. 1 cup HERSHEY'S Premier White Chips
k.. 1/3 cup chopped slivered almonds
l.. WHITE CHIP DRIZZLE(recipe follows, optional)
m.. Maraschino cherry halves, well drained (optional)
Directions:
1. Heat oven to 350°F. Line 8-or 9-inch square baking pan with foil, extending foil over edges of pan. Grease and flour foil.
2. Pat chopped cherries between layers of paper towels to remove excess moisture. Beat butter, sugar, eggs, corn syrup and brandy in medium bowl until well blended. Add flour, cocoa and baking powder to butter mixture, beating until blended. Stir in chopped cherries, almonds and white chips. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cover; refrigerate until firm.
4. Use foil to lift brownies out of pan; peel off foil. Cut brownies into shapes with cookie cutters or cut into squares. Garnish with WHITE CHIP DRIZZLE and maraschino cherry halves, if desired. Refrigerate until drizzle is firm; refrigerate leftover brownies.. About 16 brownies.
WHITE CHIP DRIZZLE: Place 2/3 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds: stir. If necessary, microwave at HIGH additional 15 seconds until chips are melted when stirred. Using tines of fork, drizzle across brownies.
(From All Delectable Dessert Recipes Exchange (Rhonda Grey))
ALMOND MACAROON BROWNIES
ALMOND MACAROON BROWNIES
3 oz Cream cheese
6 tb Butter or margarine
3/4 c Sugar
3 Eggs
1/2 c Flour
1 tb Flour
1 2/3 c Flaked coconut
1 c Whole blanched almonds
6 oz Semisweet chocolate
1/2 ts Vanilla
1/2 ts Baking powder
1/4 ts Salt
Beat cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup sugar. Stir in 1 egg, 1 Tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in 1/3 cup chopped
almonds; set aside. Melt 5 oz chocolate and remaining butter (4 T) over low heat, until melted. Remove from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt.
Add remaining chopped almonds. Spread cheese batter on top. Garnish with whole almonds. Bake for 40
minutes until cake tester comes out clean, don't overbake. Melt remaining square of chocolate and
drizzle over the brownies. Cool in pan. Cut into squares. Recipe can be doubled.
3 oz Cream cheese
6 tb Butter or margarine
3/4 c Sugar
3 Eggs
1/2 c Flour
1 tb Flour
1 2/3 c Flaked coconut
1 c Whole blanched almonds
6 oz Semisweet chocolate
1/2 ts Vanilla
1/2 ts Baking powder
1/4 ts Salt
Beat cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup sugar. Stir in 1 egg, 1 Tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in 1/3 cup chopped
almonds; set aside. Melt 5 oz chocolate and remaining butter (4 T) over low heat, until melted. Remove from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt.
Add remaining chopped almonds. Spread cheese batter on top. Garnish with whole almonds. Bake for 40
minutes until cake tester comes out clean, don't overbake. Melt remaining square of chocolate and
drizzle over the brownies. Cool in pan. Cut into squares. Recipe can be doubled.
Tuna Melt Calzone with Cheddar Cheese Sauce
Tuna Melt Calzone with Cheddar Cheese Sauce
1 6 ounce can tuna in water drained
1/2 cup shredded cheddar cheese
1 small tomato chopped
1 small onion chopped
1/4 cup chopped celery
3 cups Original Bisquick
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons milk
cheddar cheese sauce below
Heat oven to 450 degrees. Mix tuna, cheese, tomato, onion and celery. Set aside. Stir Bisquick, water and oil until dough forms. Place dough on surface sprinkled with the Bisquick. Roll in Bisquick to coat. Shape into a ball, knead about 10 times or until smooth. Roll or pat dough into 12 inch circle. Place circle on ungreased cookie sheet. Top half of circle with tuna mixture to within 1 inch of edge. Fold dough over filling. Press edge with fork to seal. Brush with milk. Bake 15-20 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool 5 minutes. Make cheddar cheese sauce. Cut calzone into 5 wedges. Serve with sauce. Makes 5 servings.
No changes for high altitudes.
CHEDDAR CHEESE SAUCE
2 tablespoons margarine or butter
2 tablespoons Original Bisquick
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3/4 teaspoon shredded sharp cheddar cheese
1/4 teaspoon ground mustard
1/8 teaspoon red pepper sauce
Melt margarine in 1 quart saucepan over low heat. Stir in Bisquick, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, reduce heat. Stir in cheese, mustard and pepper sauce. Cook until cheese is melted.
1 6 ounce can tuna in water drained
1/2 cup shredded cheddar cheese
1 small tomato chopped
1 small onion chopped
1/4 cup chopped celery
3 cups Original Bisquick
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons milk
cheddar cheese sauce below
Heat oven to 450 degrees. Mix tuna, cheese, tomato, onion and celery. Set aside. Stir Bisquick, water and oil until dough forms. Place dough on surface sprinkled with the Bisquick. Roll in Bisquick to coat. Shape into a ball, knead about 10 times or until smooth. Roll or pat dough into 12 inch circle. Place circle on ungreased cookie sheet. Top half of circle with tuna mixture to within 1 inch of edge. Fold dough over filling. Press edge with fork to seal. Brush with milk. Bake 15-20 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool 5 minutes. Make cheddar cheese sauce. Cut calzone into 5 wedges. Serve with sauce. Makes 5 servings.
No changes for high altitudes.
CHEDDAR CHEESE SAUCE
2 tablespoons margarine or butter
2 tablespoons Original Bisquick
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3/4 teaspoon shredded sharp cheddar cheese
1/4 teaspoon ground mustard
1/8 teaspoon red pepper sauce
Melt margarine in 1 quart saucepan over low heat. Stir in Bisquick, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, reduce heat. Stir in cheese, mustard and pepper sauce. Cook until cheese is melted.
Wild Rice Seafood Casserole
Wild Rice Seafood Casserole
1 cup wild rice
3 cups chicken broth
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
6 ounces cooked fresh or canned crab meat, rinsed, drained and flaked
4 stalks celery, sliced
3 ounces fresh mushrooms, sliced
***Sauce***
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
3 ounces sliced fresh mushrooms, sauteed
2 ounces dry sherry
Preheat oven to 350 degrees F. Grease 2 quart casserole.
Rinse rice under cold running water; drain well. Combine rice and chicken broth in medium saucepan; heat, stirring constantly, to boiling. Reduce heat to low; simmer, covered, stirring occasionally, until rice is tender, about 40 minutes.
Mix cooked rice and mushroom soup in large bowl. Add shrimp, crab meat, celery and mushrooms; mix well. Transfer to prepared casserole dish. Cover with aluminum foil; bake 45 minutes.
Prepare sauce: in a medium saucepan, combine the mushroom soup, shrimp, mushrooms and sherry. Cook over medium-low heat, stirring frequently, just to simmering point. Spoon into gravy dish and serve along with casserole.
Serves/Makes: 6
1 cup wild rice
3 cups chicken broth
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
6 ounces cooked fresh or canned crab meat, rinsed, drained and flaked
4 stalks celery, sliced
3 ounces fresh mushrooms, sliced
***Sauce***
1 can (10-3/4 oz size) condensed cream of mushroom soup
6 ounces cooked fresh or canned shrimp, rinsed and drained
3 ounces sliced fresh mushrooms, sauteed
2 ounces dry sherry
Preheat oven to 350 degrees F. Grease 2 quart casserole.
Rinse rice under cold running water; drain well. Combine rice and chicken broth in medium saucepan; heat, stirring constantly, to boiling. Reduce heat to low; simmer, covered, stirring occasionally, until rice is tender, about 40 minutes.
Mix cooked rice and mushroom soup in large bowl. Add shrimp, crab meat, celery and mushrooms; mix well. Transfer to prepared casserole dish. Cover with aluminum foil; bake 45 minutes.
Prepare sauce: in a medium saucepan, combine the mushroom soup, shrimp, mushrooms and sherry. Cook over medium-low heat, stirring frequently, just to simmering point. Spoon into gravy dish and serve along with casserole.
Serves/Makes: 6
Almond Cheesecake Brownies
Almond Cheesecake Brownies
4 Squares semisweet chocolate
5 Tablespoons butter -- or margarine, divided
3 Ounces cream cheese -- softened
1 Cup granulated sugar -- divided
3 eggs -- divided
1/2 C all-purpose flour
1 Tablespoon all-purpose flour -- additional
1 1/2 Teaspoons vanilla -- divided
1/2 Teaspoon baking powder
1/4 Teaspoon salt
1/2 Teaspoon almond extract
1/2 Cup chopped or slivered almonds
***** Almond Icing: *****
1/2 Cup semisweet chocolate chips
2 Tablespoons butter -- or margarine
3 Tablespoons milk
1/4 Teaspoon almond extract
1 Cup powdered sugar
Preheat oven to 350 F. Butter an 8-inch square pan. Melt chocolate and 3 tablespoons of the butter in small heavy saucepan over low heat; set aside.
Mix cream cheese with remaining 2 tablespoons butter in small bowl. Slowly add 1/4 cup of the granulated sugar, blending well.
Add egg, the tablespoon flour and 1/2 teaspoon of the vanilla; set aside. Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour.
Blend in chocolate mixture, remaining 1 teaspoon vanilla and the almond extract. Stir in almonds.
Spread half of the chocolate mixture in prepared pan.
Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect.
Bake 10 to 35 minutes or until set in center. Do not overbake.
Meanwhile, prepare Almond Icing:
Cool brownies 5 minutes, then spread icing evenly over the top.
Cool completely in pan on wire rack. Cut into 2-inch squares.
Makes 16 brownies.
Almond Icing:
Combine chocolate chips, butter, milk and almond extract in small heavy saucepan. Stir over low heat until chocolate is melted. Add powdered sugar; beat until glossy and easy to spread.
4 Squares semisweet chocolate
5 Tablespoons butter -- or margarine, divided
3 Ounces cream cheese -- softened
1 Cup granulated sugar -- divided
3 eggs -- divided
1/2 C all-purpose flour
1 Tablespoon all-purpose flour -- additional
1 1/2 Teaspoons vanilla -- divided
1/2 Teaspoon baking powder
1/4 Teaspoon salt
1/2 Teaspoon almond extract
1/2 Cup chopped or slivered almonds
***** Almond Icing: *****
1/2 Cup semisweet chocolate chips
2 Tablespoons butter -- or margarine
3 Tablespoons milk
1/4 Teaspoon almond extract
1 Cup powdered sugar
Preheat oven to 350 F. Butter an 8-inch square pan. Melt chocolate and 3 tablespoons of the butter in small heavy saucepan over low heat; set aside.
Mix cream cheese with remaining 2 tablespoons butter in small bowl. Slowly add 1/4 cup of the granulated sugar, blending well.
Add egg, the tablespoon flour and 1/2 teaspoon of the vanilla; set aside. Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour.
Blend in chocolate mixture, remaining 1 teaspoon vanilla and the almond extract. Stir in almonds.
Spread half of the chocolate mixture in prepared pan.
Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect.
Bake 10 to 35 minutes or until set in center. Do not overbake.
Meanwhile, prepare Almond Icing:
Cool brownies 5 minutes, then spread icing evenly over the top.
Cool completely in pan on wire rack. Cut into 2-inch squares.
Makes 16 brownies.
Almond Icing:
Combine chocolate chips, butter, milk and almond extract in small heavy saucepan. Stir over low heat until chocolate is melted. Add powdered sugar; beat until glossy and easy to spread.
Irish Cream Brownies
Irish Cream Brownies
Makes 24 brownies
Ingredients
1 (20 ounce) package brownie mix
1/2 cup Irish cream liqueur
1/2 cup vegetable oil
2 eggs
2 teaspoons milk
2 tablespoons Irish cream liqueur
1 teaspoon brewed coffee
1/2 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup toffee baking bits (such as Heath Bits 'O Brickle®) (optional)
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
3. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
4. Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
5. Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth.
Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits. Enjoy.
Makes 24 brownies
Ingredients
1 (20 ounce) package brownie mix
1/2 cup Irish cream liqueur
1/2 cup vegetable oil
2 eggs
2 teaspoons milk
2 tablespoons Irish cream liqueur
1 teaspoon brewed coffee
1/2 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup toffee baking bits (such as Heath Bits 'O Brickle®) (optional)
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
3. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
4. Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
5. Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth.
Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits. Enjoy.
BEST BLUEBERRY COFFEE CAKE
BEST BLUEBERRY COFFEE CAKE
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1/3 c. flour
1 tsp. cinnamon
3/4 c. sugar
1/4 c. shortening
1 egg
1/2 c. milk
2 c. fresh or frozen blueberries
Grease a 9"x9"x2" baking pan. Sift together flour, baking powder and salt; set aside. For topping mix 1/2 cup sugar, 1/3 cup flour and cinnamon. Mix 3/4 cup sugar and shortening at high speed in large mixing bowl. Add egg and continue beating. At low speed add baking powder mixture and alternate with the milk. Carefully fold in the blueberries.
Spread batter in pan and top with crumb mixture. Bake at 375 degrees for 40 to 45 minutes.
"Esla"
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1/3 c. flour
1 tsp. cinnamon
3/4 c. sugar
1/4 c. shortening
1 egg
1/2 c. milk
2 c. fresh or frozen blueberries
Grease a 9"x9"x2" baking pan. Sift together flour, baking powder and salt; set aside. For topping mix 1/2 cup sugar, 1/3 cup flour and cinnamon. Mix 3/4 cup sugar and shortening at high speed in large mixing bowl. Add egg and continue beating. At low speed add baking powder mixture and alternate with the milk. Carefully fold in the blueberries.
Spread batter in pan and top with crumb mixture. Bake at 375 degrees for 40 to 45 minutes.
"Esla"
Aunt Essies Hershey Syrup Brownies
Aunt Essies Hershey Syrup Brownies
1/2 cup (1 stick) butter
1 cup sugar
4 eggs
1 Tbs. vanilla
16 oz. can Hershey syrup
1-1/3 cups flour
1/4 tsp. baking powder
1 cup chopped walnuts and/or chocolate chips (optional)
Preheat oven to 350. Cream together the butter, sugar, eggs and vanilla. Add the Hershey syrup to the butter mixture and mix together thoroughly. Add the flour, baking powder and walnuts and/or chocolate
chips to the chocolate mixture and mix for 2 minutes.
Grease a 9x13 pan. Pour the batter into the prepared pan. Bake 30-35 minutes or until an inserted knife or toothpick comes out clean. While the brownies are in the oven, prepare the frosting.
Aunt Essies Frosting
2 Tbs. butter
3 Tbs. milk
3/4 cup sugar
1/4 cup chocolate chips
In a saucepan, boil the butter, milk and sugar for 30 seconds or so.
While the mixture is boiling, remove from heat and mix in the chocolate chips. Pour the frosting onto the brownies.
Aunt Lils Aunts Chocolate Icing
2 squares unsweetened chocolate
2 Tbs. butter
1/2 cup sugar
5 oz. can evaporated milk
2 tsp. vanilla
In a double boiler, melt the chocolate and butter. After the chocolate and butter are melted, add the sugar, evaporated milk and vanilla. Stir constantly over medium heat until mixture thickens, approximately 30 minutes. Remove the icing from the heat and while still warm, pour and spread the icing all over the cooled brownies.
Allow the icing to cool prior to serving.
1/2 cup (1 stick) butter
1 cup sugar
4 eggs
1 Tbs. vanilla
16 oz. can Hershey syrup
1-1/3 cups flour
1/4 tsp. baking powder
1 cup chopped walnuts and/or chocolate chips (optional)
Preheat oven to 350. Cream together the butter, sugar, eggs and vanilla. Add the Hershey syrup to the butter mixture and mix together thoroughly. Add the flour, baking powder and walnuts and/or chocolate
chips to the chocolate mixture and mix for 2 minutes.
Grease a 9x13 pan. Pour the batter into the prepared pan. Bake 30-35 minutes or until an inserted knife or toothpick comes out clean. While the brownies are in the oven, prepare the frosting.
Aunt Essies Frosting
2 Tbs. butter
3 Tbs. milk
3/4 cup sugar
1/4 cup chocolate chips
In a saucepan, boil the butter, milk and sugar for 30 seconds or so.
While the mixture is boiling, remove from heat and mix in the chocolate chips. Pour the frosting onto the brownies.
Aunt Lils Aunts Chocolate Icing
2 squares unsweetened chocolate
2 Tbs. butter
1/2 cup sugar
5 oz. can evaporated milk
2 tsp. vanilla
In a double boiler, melt the chocolate and butter. After the chocolate and butter are melted, add the sugar, evaporated milk and vanilla. Stir constantly over medium heat until mixture thickens, approximately 30 minutes. Remove the icing from the heat and while still warm, pour and spread the icing all over the cooled brownies.
Allow the icing to cool prior to serving.
Friday, July 15, 2011
TURKEY CUBAN
TURKEY CUBAN
A Bobby Flay Recipe
Serves: 2
1/4 cup Hellmann's® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard
2 Tbsp. leftover cranberry relish
Salt and freshly ground black pepper
4 slices good quality Italian bread
8 thin slices Swiss cheese
4 thin slices cooked ham
6 slices leftover cooked turkey
8 dill pickle slices
4 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
Whisk Hellmann's® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard with cranberry relish in small bowl; season with salt and pepper.
Arrange bread on flat surface, then evenly spread with Dijonnaise mixture. Evenly top 2 of the bread slices with 2 slices cheese, ham, turkey, remaining cheese and pickles. Top with remaining bread, Dijonnaise-side- down.
Spread 1 tablespoon Hellmann's® or Best Foods® Real Mayonnaise on top of each sandwich and cook in medium skillet over medium heat or in panini press, Mayonnaise-side down. Arrange brick* on sandwiches in skillet and cook 2 minutes or until the bottoms are golden brown. Remove brick, then evenly spread tops of sandwiches with remaining 2 tablespoons Mayonnaise; turn over. Arrange brick on sandwiches and cook an additional 2 minutes or until bottoms are golden brown and cheese is melted. Cut in half and serve warm.
*Wrap brick in heavy-duty aluminum foil to use as a press.
A Bobby Flay Recipe
Serves: 2
1/4 cup Hellmann's® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard
2 Tbsp. leftover cranberry relish
Salt and freshly ground black pepper
4 slices good quality Italian bread
8 thin slices Swiss cheese
4 thin slices cooked ham
6 slices leftover cooked turkey
8 dill pickle slices
4 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
Whisk Hellmann's® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard with cranberry relish in small bowl; season with salt and pepper.
Arrange bread on flat surface, then evenly spread with Dijonnaise mixture. Evenly top 2 of the bread slices with 2 slices cheese, ham, turkey, remaining cheese and pickles. Top with remaining bread, Dijonnaise-side- down.
Spread 1 tablespoon Hellmann's® or Best Foods® Real Mayonnaise on top of each sandwich and cook in medium skillet over medium heat or in panini press, Mayonnaise-side down. Arrange brick* on sandwiches in skillet and cook 2 minutes or until the bottoms are golden brown. Remove brick, then evenly spread tops of sandwiches with remaining 2 tablespoons Mayonnaise; turn over. Arrange brick on sandwiches and cook an additional 2 minutes or until bottoms are golden brown and cheese is melted. Cut in half and serve warm.
*Wrap brick in heavy-duty aluminum foil to use as a press.
Chicken-Fried Pork Chops
Chicken-Fried Pork Chops
Book: Betty Crocker Easy Family Dinners
Makes 4 servings
4 boneless pork loin chops (4 ounces each)
1/4 cup all-purpose flour
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 to 3 tablespoons milk
1/2 cup Italian-style dry bread crumbs
2 tablespoons vegetable oil
1. To flatten each pork chop, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
2. Mix flour, seasoned salt and garlic powder in shallow bowl. Place milk and bread crumbs in separate shallow bowls. Dip each pork chop into flour mixture, then dip into milk. Coat well with bread crumbs.
3. Heat oil in 12-inch skillet over medium heat. Cook pork chops in oil 6 to 8 minutes, turning once, until pork is browned on outside and slightly pink in center.
Book: Betty Crocker Easy Family Dinners
Makes 4 servings
4 boneless pork loin chops (4 ounces each)
1/4 cup all-purpose flour
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 to 3 tablespoons milk
1/2 cup Italian-style dry bread crumbs
2 tablespoons vegetable oil
1. To flatten each pork chop, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
2. Mix flour, seasoned salt and garlic powder in shallow bowl. Place milk and bread crumbs in separate shallow bowls. Dip each pork chop into flour mixture, then dip into milk. Coat well with bread crumbs.
3. Heat oil in 12-inch skillet over medium heat. Cook pork chops in oil 6 to 8 minutes, turning once, until pork is browned on outside and slightly pink in center.
Broccoli Rice Casserole
Broccoli Rice Casserole
Serves: 8
When I was little, serving this dish was the only way my mother could get me to eat broccoli. It's an excellent recipe to serve anytime, and is especially good with poultry.
Ingredients:
1 -1/2 cups water
1/2 cup butter cubed
1 tablespoon dried minced onion
2 cups uncooked instant rice
1 package Frozen chopped broccoli (16 ounces) thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (8 ounces) process cheese sauce
Instructions:
In a large saucepan, bring the water, butter and onion to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until water is absorbed.
Stir in the broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Yield: 8 servings.
Serves: 8
When I was little, serving this dish was the only way my mother could get me to eat broccoli. It's an excellent recipe to serve anytime, and is especially good with poultry.
Ingredients:
1 -1/2 cups water
1/2 cup butter cubed
1 tablespoon dried minced onion
2 cups uncooked instant rice
1 package Frozen chopped broccoli (16 ounces) thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (8 ounces) process cheese sauce
Instructions:
In a large saucepan, bring the water, butter and onion to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until water is absorbed.
Stir in the broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Yield: 8 servings.
Cranberry Pork Roast
Cranberry Pork Roast
1 Pork Roast
1 Can Cranberry Sauce
1 Package Dry Onion Soup Mix
Put cranberry sauce over the roast in the crockpot and sprinkle on the onion soup mix. Cook on low 6-8 hours.
1 Pork Roast
1 Can Cranberry Sauce
1 Package Dry Onion Soup Mix
Put cranberry sauce over the roast in the crockpot and sprinkle on the onion soup mix. Cook on low 6-8 hours.
Creamed Virginia Country Ham
Creamed Virginia Country Ham
3 TBSP butter
3 TBSP minced onion
3 TBSP green pepper
3 TBSP flour
1 1/2 -2 cups milk
1 cup chopped Virginia country ham
1 TBSP chopped parsley or chives
1/8 tsp paprika
2 Tbsp dry sherry
In a skillet melt the butter over medium heat,and sauté the onion and green pepper until light brown. Sprinkle in the flour and stir a few minutes. Add the milk slowly, stirring constantly. Add the ham and simmer, stirring until thickened. Remove the pan from the heat and season with the remaining ingredients. Serve over hot buttered toast, English or corn muffins or corn bread.
Serves 4-6.
3 TBSP butter
3 TBSP minced onion
3 TBSP green pepper
3 TBSP flour
1 1/2 -2 cups milk
1 cup chopped Virginia country ham
1 TBSP chopped parsley or chives
1/8 tsp paprika
2 Tbsp dry sherry
In a skillet melt the butter over medium heat,and sauté the onion and green pepper until light brown. Sprinkle in the flour and stir a few minutes. Add the milk slowly, stirring constantly. Add the ham and simmer, stirring until thickened. Remove the pan from the heat and season with the remaining ingredients. Serve over hot buttered toast, English or corn muffins or corn bread.
Serves 4-6.
Pork Ribs with Smoky BBQ Sauce
Pork Ribs with Smoky BBQ Sauce
Book: Betty Crocker's Cookbook, 9th Edition
Makes 4 servings
Because these smoky ribs are not precooked, they'll be winners for folks who like their ribs chewy and firm.
4 pounds pork loin back ribs (not cut into serving pieces)
1 tablespoon vegetable oil
4 teaspoons chopped fresh or 1 1/2 tsp dried thyme leaves
Smoky Barbecue Sauce: see recipe
1. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat.
2. Brush meaty sides of pork with oil. Sprinkle with thyme.
3. Cover and grill pork, meaty sides up, over drip pan and 4 to 5 inches from medium heat 60 to 70 minutes or until no longer pink when cut near bone.
4. While pork is grilling, make Smoky Barbecue Sauce. Brush sauce over pork 2 or 3 times during the last 15 minutes of grilling. Heat any remaining sauce to boiling; boil and stir 1 minute.
5. To serve, cut pork into serving pieces. Serve with sauce.
Smoky Barbecue Sauce
1/2 cup ketchup
1/4 cup water
3 tablespoons packed brown sugar
2 tablespoons white vinegar
2 teaspoons celery seed
1/4 teaspoon liquid smoke
1/4 teaspoon red pepper sauce
Heat all ingredients to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
Book: Betty Crocker's Cookbook, 9th Edition
Makes 4 servings
Because these smoky ribs are not precooked, they'll be winners for folks who like their ribs chewy and firm.
4 pounds pork loin back ribs (not cut into serving pieces)
1 tablespoon vegetable oil
4 teaspoons chopped fresh or 1 1/2 tsp dried thyme leaves
Smoky Barbecue Sauce: see recipe
1. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat.
2. Brush meaty sides of pork with oil. Sprinkle with thyme.
3. Cover and grill pork, meaty sides up, over drip pan and 4 to 5 inches from medium heat 60 to 70 minutes or until no longer pink when cut near bone.
4. While pork is grilling, make Smoky Barbecue Sauce. Brush sauce over pork 2 or 3 times during the last 15 minutes of grilling. Heat any remaining sauce to boiling; boil and stir 1 minute.
5. To serve, cut pork into serving pieces. Serve with sauce.
Smoky Barbecue Sauce
1/2 cup ketchup
1/4 cup water
3 tablespoons packed brown sugar
2 tablespoons white vinegar
2 teaspoons celery seed
1/4 teaspoon liquid smoke
1/4 teaspoon red pepper sauce
Heat all ingredients to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
Pork Roast with Milk
Pork Roast with Milk
Serves 6
1 shoulder pork roast without bone (3 lb/1.5kg)
2 tablespoons butter (30 ml)
4 cups milk (1 litre)
4 garlic cloves
2 onions, peeled
1 leek, white section only
1/4 teaspoon ground nutmeg (1 ml)
Salt and pepper
Place rack in centre of oven. Pre-heat oven to 350'F (180'C).
In a large oven casserole, brown the pork roast in butter. Add milk. Bring to boil. Add vegetables and nutmeg. Season with salt and pepper. Cover and cook in oven for 2 1/2 hours.
Uncover and continue cooking approximately 1 1/2 hours or until sauce is reduced by half. Turn pork over every 20 minutes. Remove pork roast from casserole and set aside. Pour liquid through sieve.Whisk sauce and season to taste.
Serves 6
1 shoulder pork roast without bone (3 lb/1.5kg)
2 tablespoons butter (30 ml)
4 cups milk (1 litre)
4 garlic cloves
2 onions, peeled
1 leek, white section only
1/4 teaspoon ground nutmeg (1 ml)
Salt and pepper
Place rack in centre of oven. Pre-heat oven to 350'F (180'C).
In a large oven casserole, brown the pork roast in butter. Add milk. Bring to boil. Add vegetables and nutmeg. Season with salt and pepper. Cover and cook in oven for 2 1/2 hours.
Uncover and continue cooking approximately 1 1/2 hours or until sauce is reduced by half. Turn pork over every 20 minutes. Remove pork roast from casserole and set aside. Pour liquid through sieve.Whisk sauce and season to taste.
Cornbread & Pecan Stuffed Pork Loin
Cornbread & Pecan Stuffed Pork Loin
recipe adapted from About.com
1- 2 pound boneless pork loin
4 cups crumbled cornbread
1 cup chicken broth
1/2 cup onion, chopped
1/4 cup pecans, lightly toasted
1 egg
2 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon fresh sage, chopped
salt and pepper to taste
1 tablespoon olive oil
Preheat oven to 350 degrees.
In a skillet, melt butter. Add onions and garlic and cook until tender. Add sage and cook for about 30 seconds.
Remove from heat and add cornbread, onion, pecans and egg. Stir, adding the chicken broth slowly until it becomes spreadable. The stuffing should look like stuffing. Season with salt and pepper to taste.
Butterfly or roll cut pork loin. Spread stuffing over the pork loin and roll up. Secure with kitchen twine.
Preheat skillet until hot. Add olive oil and place pork loin in hot skillet to sear. Turn every minute until the surface of the pork loin is seared. Move pork loin to baking dish and bake in preheated oven for about 30 minutes or until the meat reaches an internal temperature of 155 degrees F. (68 degrees C.). Remove from oven and let rest for 5 minutes. Slice and serve.
recipe adapted from About.com
1- 2 pound boneless pork loin
4 cups crumbled cornbread
1 cup chicken broth
1/2 cup onion, chopped
1/4 cup pecans, lightly toasted
1 egg
2 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon fresh sage, chopped
salt and pepper to taste
1 tablespoon olive oil
Preheat oven to 350 degrees.
In a skillet, melt butter. Add onions and garlic and cook until tender. Add sage and cook for about 30 seconds.
Remove from heat and add cornbread, onion, pecans and egg. Stir, adding the chicken broth slowly until it becomes spreadable. The stuffing should look like stuffing. Season with salt and pepper to taste.
Butterfly or roll cut pork loin. Spread stuffing over the pork loin and roll up. Secure with kitchen twine.
Preheat skillet until hot. Add olive oil and place pork loin in hot skillet to sear. Turn every minute until the surface of the pork loin is seared. Move pork loin to baking dish and bake in preheated oven for about 30 minutes or until the meat reaches an internal temperature of 155 degrees F. (68 degrees C.). Remove from oven and let rest for 5 minutes. Slice and serve.
Maple Rosemary Glazed Pork
Maple Rosemary Glazed Pork
1/3 cup pure maple syrup (preferably grade B)
1 teaspoon dried rosemary, or 2 teaspoons fresh
4 thick sliced pork chops or pork loin
3/4 teaspoon kosher salt
1/2 teaspoons ground black pepper
2 teaspoons vegetable oil
Preheat the oven to 325 degrees. Season both sides of each pork chop/pork loin slice.
Heat the oil in a heavy bottom skillet over medium high heat and when it just begins to smoke, add the pork. Sear on both sides until well browned, about 3 minutes per side. Transfer the seared pork onto a baking sheet and set aside.
Drain off the fat from the skillet; add the maple syrup and rosemary. Cook until fragrant, about 30 seconds to a minute. Place the pork back into the skillet to coat with the glaze and place the pork back onto the baking sheet.
Place the glazed pork into the preheated oven and bake for 15-20 minutes or until the pork registers about 135-140 degrees. Allow the pork to rest for a few minutes before serving
1/3 cup pure maple syrup (preferably grade B)
1 teaspoon dried rosemary, or 2 teaspoons fresh
4 thick sliced pork chops or pork loin
3/4 teaspoon kosher salt
1/2 teaspoons ground black pepper
2 teaspoons vegetable oil
Preheat the oven to 325 degrees. Season both sides of each pork chop/pork loin slice.
Heat the oil in a heavy bottom skillet over medium high heat and when it just begins to smoke, add the pork. Sear on both sides until well browned, about 3 minutes per side. Transfer the seared pork onto a baking sheet and set aside.
Drain off the fat from the skillet; add the maple syrup and rosemary. Cook until fragrant, about 30 seconds to a minute. Place the pork back into the skillet to coat with the glaze and place the pork back onto the baking sheet.
Place the glazed pork into the preheated oven and bake for 15-20 minutes or until the pork registers about 135-140 degrees. Allow the pork to rest for a few minutes before serving
Milly's Tuna on a Shoestring
Milly's Tuna on a Shoestring
Original Recipe Yield 5 servings
Ingredients
1 (6 ounce) can tuna, drained
1 cup shredded carrot
1 cup diced celery
1/4 cup minced onion
3/4 cup mayonnaise, or to taste
1/2 (9 ounce) can shoestring potatoes
Directions
1.Break the tuna apart in a bowl. Add the carrot, celery, onion, and mayonnaise; stir to mix. Fold in the shoestring potatoes just before serving.
Original Recipe Yield 5 servings
Ingredients
1 (6 ounce) can tuna, drained
1 cup shredded carrot
1 cup diced celery
1/4 cup minced onion
3/4 cup mayonnaise, or to taste
1/2 (9 ounce) can shoestring potatoes
Directions
1.Break the tuna apart in a bowl. Add the carrot, celery, onion, and mayonnaise; stir to mix. Fold in the shoestring potatoes just before serving.
Italian Cabbage Salad w canned tuna, salmon, or chicken
This is more of a how to than a recipe.
Italian Cabbage Salad w canned tuna, salmon, or chicken
This Italian cabbage salad can be made with either green cabbage or red cabbage; the recipe is the same for either. Savoy or Napa cabbages are good choices.
Shred the cabbage as thinly as possible. Try to make it almost resemble grass. It's best to use a meat slicer to get the right texture. However, you can do it with a sharp knife (such as the type used to debone fish) and
get close to that texture.
Dress the cabbage with olive oil, apple cider vinegar, and sea salt... maybe a little fresh ground black pepper. Then add flaked canned tuna, salmon, or chicken. That's all you need to do for a simple, healthy, and tasty lunch. The salad tastes best if it can sit for about a half hour or so before you add the canned tuna,
salmon, or chicken. Serve immediately after adding the canned fish or poultry.
Optionally, you can add a little plain yogurt, dash of mustard, shredded carrots, minced onion, sliced or shredded mushrooms, and/or a few capers.
The apple cider vinegar can also be replaced with balsamic vinegar. It tastes just as good, if not better, but the dark color of the balsamic vinegar stains the cabbage and makes the salad look ugly. Of course, ugly food is generally the tastiest. Ever get a close look at a lobster?
Italian Cabbage Salad w canned tuna, salmon, or chicken
This Italian cabbage salad can be made with either green cabbage or red cabbage; the recipe is the same for either. Savoy or Napa cabbages are good choices.
Shred the cabbage as thinly as possible. Try to make it almost resemble grass. It's best to use a meat slicer to get the right texture. However, you can do it with a sharp knife (such as the type used to debone fish) and
get close to that texture.
Dress the cabbage with olive oil, apple cider vinegar, and sea salt... maybe a little fresh ground black pepper. Then add flaked canned tuna, salmon, or chicken. That's all you need to do for a simple, healthy, and tasty lunch. The salad tastes best if it can sit for about a half hour or so before you add the canned tuna,
salmon, or chicken. Serve immediately after adding the canned fish or poultry.
Optionally, you can add a little plain yogurt, dash of mustard, shredded carrots, minced onion, sliced or shredded mushrooms, and/or a few capers.
The apple cider vinegar can also be replaced with balsamic vinegar. It tastes just as good, if not better, but the dark color of the balsamic vinegar stains the cabbage and makes the salad look ugly. Of course, ugly food is generally the tastiest. Ever get a close look at a lobster?
Banana Cream Brownie Squares
Banana Cream Brownie Squares
Recipe By : The Pampered Chef
Serving Size : 20
3/4 c dry roasted peanuts -- chopped
1 15 oz pkg brownie mix
3 med bananas
1 1/4 c cold milk
1 5.1 oz pkg instant vanilla pudding and pie filling
1 8 oz cont frozen whipped topping -- thawed
9 strawberries
1 square unsweetened baking chocolate
Preheat oven to 350. Chop peanuts. Prepare brownie mix according to package directions; stir in 1/2 cup of chopped peanuts. Pour into 9in square baking pan. Bake 24-27 minutes. Cool completely.
Slice 2 bananas using egg slicer. Layer over brownie. In bowl, whisk pudding mix into milk; beat until mixture just begins to thicken. Fold in 2 1/2 cups whipped topping. Quickly spread pudding mixture over sliced bananas. Refrigerate 30 minutes.
Sprinkle remaining 1/4 cup peanuts over top of pudding mixture. Garnish with remaining whipped topping. To serve, cut into squares; pipe with whipped topping. Grate chocolate over dessert. Slice remaining banana and strawberries. Top each square with banana and strawberry slices.
(From Chocolate Kraze (Julie Morales))
Recipe By : The Pampered Chef
Serving Size : 20
3/4 c dry roasted peanuts -- chopped
1 15 oz pkg brownie mix
3 med bananas
1 1/4 c cold milk
1 5.1 oz pkg instant vanilla pudding and pie filling
1 8 oz cont frozen whipped topping -- thawed
9 strawberries
1 square unsweetened baking chocolate
Preheat oven to 350. Chop peanuts. Prepare brownie mix according to package directions; stir in 1/2 cup of chopped peanuts. Pour into 9in square baking pan. Bake 24-27 minutes. Cool completely.
Slice 2 bananas using egg slicer. Layer over brownie. In bowl, whisk pudding mix into milk; beat until mixture just begins to thicken. Fold in 2 1/2 cups whipped topping. Quickly spread pudding mixture over sliced bananas. Refrigerate 30 minutes.
Sprinkle remaining 1/4 cup peanuts over top of pudding mixture. Garnish with remaining whipped topping. To serve, cut into squares; pipe with whipped topping. Grate chocolate over dessert. Slice remaining banana and strawberries. Top each square with banana and strawberry slices.
(From Chocolate Kraze (Julie Morales))
Fisherman's Tomatoes and Salmon
Fisherman's Tomatoes and Salmon
1 14-3/4 oz. (or 2 cans, 7-1/2 oz each) Alaska salmon
4 large tomatoes
2 Tbs olive oil
1 Tbs white wine vinegar
2 tsp Dijon-style mustard
1 Tbs finely chopped parsley or watercress
1 cup cooked, chilled, favorite rice
1 cup cooked, chilled, corn kernels
Drain and flake salmon*. Cut tomatoes in half across the middle and remove the core and seeds. Whisk together the olive oil, mustard, and vinegar until well blended. Stir in parsley or watercress. Toss together
salmon, rice and corn in a mixing bowl. Toss with dressing to coat.
Place tomato halves on a serving plate and fill with salmon mixture.
Makes 4 servings.
*The skin and tiny, soft bones are completely edible and an excellent source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.
1 14-3/4 oz. (or 2 cans, 7-1/2 oz each) Alaska salmon
4 large tomatoes
2 Tbs olive oil
1 Tbs white wine vinegar
2 tsp Dijon-style mustard
1 Tbs finely chopped parsley or watercress
1 cup cooked, chilled, favorite rice
1 cup cooked, chilled, corn kernels
Drain and flake salmon*. Cut tomatoes in half across the middle and remove the core and seeds. Whisk together the olive oil, mustard, and vinegar until well blended. Stir in parsley or watercress. Toss together
salmon, rice and corn in a mixing bowl. Toss with dressing to coat.
Place tomato halves on a serving plate and fill with salmon mixture.
Makes 4 servings.
*The skin and tiny, soft bones are completely edible and an excellent source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.
Regal Lobster Dip
Regal Lobster Dip
8 ounces cream cheese
1/4 cup mayonnaise or salad dressing
1 clove garlic, crushed
1 teaspoon grated onion
1 teaspoon prepared mustard
1 teaspoon granulated sugar
Dash seasoned salt
1 (5 ounce) can (about 1 cup) lobster, flaked
3 tablespoons sauterne (cooking wine)
Melt cream cheese over low heat, stirring constantly. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in lobster and cooking sauterne; heat through.
Serve hot with Melba toast and assorted crackers.
Makes 1 3/4 cups.
8 ounces cream cheese
1/4 cup mayonnaise or salad dressing
1 clove garlic, crushed
1 teaspoon grated onion
1 teaspoon prepared mustard
1 teaspoon granulated sugar
Dash seasoned salt
1 (5 ounce) can (about 1 cup) lobster, flaked
3 tablespoons sauterne (cooking wine)
Melt cream cheese over low heat, stirring constantly. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in lobster and cooking sauterne; heat through.
Serve hot with Melba toast and assorted crackers.
Makes 1 3/4 cups.
Caribbean Canned Corned Beef Breakfast
Caribbean Canned Corned Beef Breakfast
Break up corned beef
add ketchup 2 tbls.
1 med. onion cubed
2 left over potatoes cubed
green and red pepper diced small
black pepper
salt
light frying oil
pinch of curry powder
Mix ingredients and fry in med heat pan till golden brown. Sprinkle with curry powder.
It can be eaten with any dough or crackers. Some people eat it as a main course over white rice.
Break up corned beef
add ketchup 2 tbls.
1 med. onion cubed
2 left over potatoes cubed
green and red pepper diced small
black pepper
salt
light frying oil
pinch of curry powder
Mix ingredients and fry in med heat pan till golden brown. Sprinkle with curry powder.
It can be eaten with any dough or crackers. Some people eat it as a main course over white rice.
Tuna Casserole
Tuna Casserole
A little sherry and Parmesan cheese add flavor and richness to this everyday casserole. Serve this easy meal with sliced tomatoes for an easy and delicious family meal.
Ingredients:
8 ounces mini farfalle or farfalle pasta
4 tablespoons butter
6 green onions, trimmed and thinly sliced
1 small clove garlic, minced
1/4 cup all-purpose flour
1 cup milk
1 cup chicken broth
1 1/4 cups grated Parmesan cheese, about 4 ounces, divided
2 tablespoons dry sherry
1/8 teaspoon pepper
dash nutmeg
2 cans (approx. 5 ounces each) tuna, drained and flaked
1 1/2 cups cooked frozen peas
salt, to taste
1 cup fresh bread crumbs
2 tablespoons butter
Preparation:
Heat oven to 350°. Grease a 2 1/2-quart baking dish.
Cook pasta in boiling salted water following package directions; transfer to a colander to drain. Rinse with hot water and set aside.
In a medium saucepan, melt butter over medium-low heat. Cook green onions and garlic for about 1 minute. Add flour and stir until blended and bubbly. Add the milk and chicken broth and cook, stirring, until thickened. Add 1 cup of the Parmesan cheese, sherry, pepper, and nutmeg. Stir in the tuna and peas, then taste and add salt, as needed.
Transfer to the prepared baking dish and sprinkle the remaining 1/4 cup of cheese over the top. Toss bread crumbs with butter until well blended and sprinkle over the Parmesan layer. Bake for 25 minutes, or until browned and bubbly.
Serves 4 to 6.
A little sherry and Parmesan cheese add flavor and richness to this everyday casserole. Serve this easy meal with sliced tomatoes for an easy and delicious family meal.
Ingredients:
8 ounces mini farfalle or farfalle pasta
4 tablespoons butter
6 green onions, trimmed and thinly sliced
1 small clove garlic, minced
1/4 cup all-purpose flour
1 cup milk
1 cup chicken broth
1 1/4 cups grated Parmesan cheese, about 4 ounces, divided
2 tablespoons dry sherry
1/8 teaspoon pepper
dash nutmeg
2 cans (approx. 5 ounces each) tuna, drained and flaked
1 1/2 cups cooked frozen peas
salt, to taste
1 cup fresh bread crumbs
2 tablespoons butter
Preparation:
Heat oven to 350°. Grease a 2 1/2-quart baking dish.
Cook pasta in boiling salted water following package directions; transfer to a colander to drain. Rinse with hot water and set aside.
In a medium saucepan, melt butter over medium-low heat. Cook green onions and garlic for about 1 minute. Add flour and stir until blended and bubbly. Add the milk and chicken broth and cook, stirring, until thickened. Add 1 cup of the Parmesan cheese, sherry, pepper, and nutmeg. Stir in the tuna and peas, then taste and add salt, as needed.
Transfer to the prepared baking dish and sprinkle the remaining 1/4 cup of cheese over the top. Toss bread crumbs with butter until well blended and sprinkle over the Parmesan layer. Bake for 25 minutes, or until browned and bubbly.
Serves 4 to 6.
Smores Brownies
Smores Brownies
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F.
Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more.
Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes.
Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F.
Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more.
Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes.
Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
Malted Milk Brownies
Malted Milk Brownies
1 c plus 3 T flour
3/4 t baking powder
1/2 t salt
1 T malted milk powder
7 T unsalted butter, softened, cut into 1 inch cubes
3/4 c plus 2 T firmly packed dark brown sugar
1 large egg
1/2 t vanilla
1/3 c chopped malt balls
1/3 c semisweet chocolate chips
1/3 c toasted walnuts, chopped
Preheat the oven to 350 degrees F. Line an 8 inch metal pan with non-stick foil or line with regular foil and spray with cooking spray.
Combine flour, baking powder, salt and malted milk powder; stir well and set aside. Beat the butter and brown sugar until creamy. Stir in the egg and vanilla (don't beat the egg too much); Stir flour mixture by thirds, into butter mixture. When last flour addition is almost blended, add malt, chocolate and walnuts and mix until flour disappears
Bake in the center of the oven for 25 to 27 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
Transfer to a wire rack and let cool. Remove from pan and cut into 12 bars.
Makes 12
1 c plus 3 T flour
3/4 t baking powder
1/2 t salt
1 T malted milk powder
7 T unsalted butter, softened, cut into 1 inch cubes
3/4 c plus 2 T firmly packed dark brown sugar
1 large egg
1/2 t vanilla
1/3 c chopped malt balls
1/3 c semisweet chocolate chips
1/3 c toasted walnuts, chopped
Preheat the oven to 350 degrees F. Line an 8 inch metal pan with non-stick foil or line with regular foil and spray with cooking spray.
Combine flour, baking powder, salt and malted milk powder; stir well and set aside. Beat the butter and brown sugar until creamy. Stir in the egg and vanilla (don't beat the egg too much); Stir flour mixture by thirds, into butter mixture. When last flour addition is almost blended, add malt, chocolate and walnuts and mix until flour disappears
Bake in the center of the oven for 25 to 27 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
Transfer to a wire rack and let cool. Remove from pan and cut into 12 bars.
Makes 12
Raspberry Brownie Bites
Raspberry Brownie Bites
1 T butter
2 oz bittersweet chocolate, chopped
1/3 c unsweetened applesauce
1/2 c seedless raspberry jam
1/2 c packed brown sugar
1 egg
1 egg white
1 t vanilla
3/4 c flour
1/2 c chopped walnuts
24 walnut halves
Melt butter and chocolate in microwave, stirring once, until melted and smooth, about one minute. Stir in applesauce, jam and sugar until well blended. Lightly beat egg with egg white and vanilla. Stir into chocolate mixture. Fold in flour and walnuts.
Spray mini muffin pans. Spoon batter into pan, filling to top. Top each brownie with one walnut half.
Bake in 350º F oven until tester comes out clean, about 10 - 12 minutes. Let cool in pan five minutes; transfer to rack and cool completely.
Makes 24 pieces
1 T butter
2 oz bittersweet chocolate, chopped
1/3 c unsweetened applesauce
1/2 c seedless raspberry jam
1/2 c packed brown sugar
1 egg
1 egg white
1 t vanilla
3/4 c flour
1/2 c chopped walnuts
24 walnut halves
Melt butter and chocolate in microwave, stirring once, until melted and smooth, about one minute. Stir in applesauce, jam and sugar until well blended. Lightly beat egg with egg white and vanilla. Stir into chocolate mixture. Fold in flour and walnuts.
Spray mini muffin pans. Spoon batter into pan, filling to top. Top each brownie with one walnut half.
Bake in 350º F oven until tester comes out clean, about 10 - 12 minutes. Let cool in pan five minutes; transfer to rack and cool completely.
Makes 24 pieces
FIG BARS
FIG BARS
The flavor may remind you of a Fig Newton without the outer cookie layer.
1 1/2 cups chopped dried figs
1 tablespoon all-purpose flour
1/2 cup water
3/4 cup flaked unsweetened coconut
1/2 cup reduced-calorie margarine
1/3 cup "measures-like-sugar" calorie-free sweetener
1 3/4 cups quick-cooking oats, toasted
1/2 teaspoon vanilla extract
Cooking spray
Combine figs and flour in a medium bowl; toss lightly to coat.
Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well.
Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened.
Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.
Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure. Microwave at HIGH 2 to 3 minutes or until water boils; pour water over fig mixture. Add coconut, margarine, and sweetener to fig mixture, stirring well. Microwave, uncovered, at HIGH 2 to 3 minutes or until mixture is thickened, stirring after every minute. Add oats and vanilla, stirring until oats are moistened. Proceed with recipe as directed.
Yield: 2 dozen bars (serving size: 1 bar)
The flavor may remind you of a Fig Newton without the outer cookie layer.
1 1/2 cups chopped dried figs
1 tablespoon all-purpose flour
1/2 cup water
3/4 cup flaked unsweetened coconut
1/2 cup reduced-calorie margarine
1/3 cup "measures-like-sugar" calorie-free sweetener
1 3/4 cups quick-cooking oats, toasted
1/2 teaspoon vanilla extract
Cooking spray
Combine figs and flour in a medium bowl; toss lightly to coat.
Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well.
Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened.
Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.
Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure. Microwave at HIGH 2 to 3 minutes or until water boils; pour water over fig mixture. Add coconut, margarine, and sweetener to fig mixture, stirring well. Microwave, uncovered, at HIGH 2 to 3 minutes or until mixture is thickened, stirring after every minute. Add oats and vanilla, stirring until oats are moistened. Proceed with recipe as directed.
Yield: 2 dozen bars (serving size: 1 bar)
MONKEY MUFFINS
MONKEY MUFFINS
These bite-sized mini muffins will be a favorite with your family and friends—or anyone who loves bananas, peanut butter and chocolate! A nice way to use up overripe bananas. Amie Longstaff - Painesville Township, Ohio
SERVINGS: 36
1/2 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
1 cup mashed ripe bananas
2/3 cup peanut butter
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips.
Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 6 dozen.
These bite-sized mini muffins will be a favorite with your family and friends—or anyone who loves bananas, peanut butter and chocolate! A nice way to use up overripe bananas. Amie Longstaff - Painesville Township, Ohio
SERVINGS: 36
1/2 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
1 cup mashed ripe bananas
2/3 cup peanut butter
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips.
Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 6 dozen.
MAPLE SAUSAGE AND WAFFLE BREAKFAST CASSEROLE
MAPLE SAUSAGE AND WAFFLE BREAKFAST CASSEROLE
from The Best Of America's Top Kitchen
The recipe is very good, not greasy or heavy. In fact, it tasted less rich than the strata recipes I've made that use lots of cream and high fat cheese. Warning! This dish was very popular. You might need to double it and cook it in a 9 X 13 inch pan, to avoid fights.
Note: After their typical exhaustive research, Cooks
determined that Eggo Home style waffles worked best. So, I used them. Don't use thick Belgium style waffles, which will make the casserole taste dry.
6-8 frozen Eggo home-style Waffles
1 1/4 cup milk
1/4 tsp. salt
12 ounces Maple Sausage (pork or turkey)
6 eggs
1/4 cup maple syrup
1/8 tsp. pepper
1 1/2 cups grated cheddar cheese.
Preheat oven to 375-degrees and toast waffles on a baking sheet on both sides for about 10 minutes. Brown sausage until no longer pink and drain on paper towels. Coat an 8 X 8 inch square baking dish with non-stick spray or butter.
Arrange 4 waffles in the bottom and sprinkle with half the sausage and half the cheese. Repeat layer, with remaining waffles, sausage and cheese. Wisk eggs and milk in a bowl with the syrup, salt, and pepper. Pour egg mixture over the waffles layers.
Cover with plastic wrap and set a weight on top. (I used another square pan set on top of the plastic wrap, with canned food set in the empty pan.) Refrigerate over night or for at least 1 hour. Preheat oven to 325- degrees, uncover casserole and bake 45 to 50 minutes until edges are puffy. Cool 5 minutes and serve. Serves 4-6.
from The Best Of America's Top Kitchen
The recipe is very good, not greasy or heavy. In fact, it tasted less rich than the strata recipes I've made that use lots of cream and high fat cheese. Warning! This dish was very popular. You might need to double it and cook it in a 9 X 13 inch pan, to avoid fights.
Note: After their typical exhaustive research, Cooks
determined that Eggo Home style waffles worked best. So, I used them. Don't use thick Belgium style waffles, which will make the casserole taste dry.
6-8 frozen Eggo home-style Waffles
1 1/4 cup milk
1/4 tsp. salt
12 ounces Maple Sausage (pork or turkey)
6 eggs
1/4 cup maple syrup
1/8 tsp. pepper
1 1/2 cups grated cheddar cheese.
Preheat oven to 375-degrees and toast waffles on a baking sheet on both sides for about 10 minutes. Brown sausage until no longer pink and drain on paper towels. Coat an 8 X 8 inch square baking dish with non-stick spray or butter.
Arrange 4 waffles in the bottom and sprinkle with half the sausage and half the cheese. Repeat layer, with remaining waffles, sausage and cheese. Wisk eggs and milk in a bowl with the syrup, salt, and pepper. Pour egg mixture over the waffles layers.
Cover with plastic wrap and set a weight on top. (I used another square pan set on top of the plastic wrap, with canned food set in the empty pan.) Refrigerate over night or for at least 1 hour. Preheat oven to 325- degrees, uncover casserole and bake 45 to 50 minutes until edges are puffy. Cool 5 minutes and serve. Serves 4-6.
Thursday, July 14, 2011
CORNED BEEF CHEESE BALL
CORNED BEEF CHEESE BALL
2 8-ounce blocks cream cheese, slightly softened
1 can corned beef
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon lemon juice
chopped pecans, walnuts, or almonds(optional)
Triscuits, for serving
Combine all ingredients except nuts. Form into a ball. Roll in chopped nuts if you wish. Keep refrigerated until serving.
2 8-ounce blocks cream cheese, slightly softened
1 can corned beef
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon lemon juice
chopped pecans, walnuts, or almonds(optional)
Triscuits, for serving
Combine all ingredients except nuts. Form into a ball. Roll in chopped nuts if you wish. Keep refrigerated until serving.
Corned Beef Quiche
Corned Beef Quiche
Ingredients:
12 oz Corned Beef Finely diced
1 Unbaked Pie Shell
3/4 c Finely Diced Onion Sauteed
3/4 c Sliced Mushrooms Sauteed
1/2 c Swiss or Cheddar cheese Grated
4 lg Eggs
2 tbsp Flour
1 1/4 c Milk
1/4 tsp Nutmeg Grated
1/4 tsp Pepper Salt To Taste
Directions:
Layer onion, mushrooms, HEREFORD Corned Beef, and cheese in pastry shell. Beat eggs, flour, and milk together until well mixed; add seasonings. (Omit salt if cheddar cheese is used.) Pour mixture over ingredients in pie shell. Bake at 350 F (180 C) for 40 minutes or until knife inserted in center comes out clean. Serve hot or warm. (8 servings)
Ingredients:
12 oz Corned Beef Finely diced
1 Unbaked Pie Shell
3/4 c Finely Diced Onion Sauteed
3/4 c Sliced Mushrooms Sauteed
1/2 c Swiss or Cheddar cheese Grated
4 lg Eggs
2 tbsp Flour
1 1/4 c Milk
1/4 tsp Nutmeg Grated
1/4 tsp Pepper Salt To Taste
Directions:
Layer onion, mushrooms, HEREFORD Corned Beef, and cheese in pastry shell. Beat eggs, flour, and milk together until well mixed; add seasonings. (Omit salt if cheddar cheese is used.) Pour mixture over ingredients in pie shell. Bake at 350 F (180 C) for 40 minutes or until knife inserted in center comes out clean. Serve hot or warm. (8 servings)
Pulled Pork Tacos Recipe
Pulled Pork Tacos Recipe
canned Hereford Pork Carnitas
Ingredients:
6 chili peppers seeded
3 tablespoon canola oil
6 cup sugar
2 tablespoon salt
2 teaspoon black pepper
6 square 6# can Hereford Pork Carnitas
2 white onions cut into thick rings
1 tablespoon Oregano preferably Mexican
5 Cloves garlic minced
1 tablespoon cumin
1/2 cup orange juice preferably fresh
24 flour tortillas
Directions:
Heat chilis in fry pan with oil over medium heat, Add 1/2 cup water, cover and simmer for 20- minutes. Transfer to food processor and blend until smooth. Ad remaining ingredients except pork and onions, and blend. Drain broth from pork and in a large bowl break cubes of pork with a fork, cover with sauce mixture and onions. Marinade for 2 hours in refrigerator. Heat entire mixture in a fry pan to desired temperature. Fill tortillas with mixture and serve. (24 servings)
canned Hereford Pork Carnitas
Ingredients:
6 chili peppers seeded
3 tablespoon canola oil
6 cup sugar
2 tablespoon salt
2 teaspoon black pepper
6 square 6# can Hereford Pork Carnitas
2 white onions cut into thick rings
1 tablespoon Oregano preferably Mexican
5 Cloves garlic minced
1 tablespoon cumin
1/2 cup orange juice preferably fresh
24 flour tortillas
Directions:
Heat chilis in fry pan with oil over medium heat, Add 1/2 cup water, cover and simmer for 20- minutes. Transfer to food processor and blend until smooth. Ad remaining ingredients except pork and onions, and blend. Drain broth from pork and in a large bowl break cubes of pork with a fork, cover with sauce mixture and onions. Marinade for 2 hours in refrigerator. Heat entire mixture in a fry pan to desired temperature. Fill tortillas with mixture and serve. (24 servings)
Corned Beef Cheesy Patty
Corned Beef Cheesy Patty
1 can corned beef
2 golden eggs
1 medium bell pepper
1 medium onion
1 small clove garlic or garlic powder
3 tablespoon sunflower oil
white cheese as desired
salt and pepper to taste
PREP.
cook chopped onions, garlic and bell pepper in oil then set aside.
prepare corned beef by beating with eggs while adding salt, pepper and cheese.
Add in the other cooked ingredients until form a paste
cook in oil in form of patty. (at least 15-20 mins PREP up to COOKING time)
1 can corned beef
2 golden eggs
1 medium bell pepper
1 medium onion
1 small clove garlic or garlic powder
3 tablespoon sunflower oil
white cheese as desired
salt and pepper to taste
PREP.
cook chopped onions, garlic and bell pepper in oil then set aside.
prepare corned beef by beating with eggs while adding salt, pepper and cheese.
Add in the other cooked ingredients until form a paste
cook in oil in form of patty. (at least 15-20 mins PREP up to COOKING time)
"Cowboy Bean Hash''
"Cowboy Bean Hash''
2 14oz. cans of oxtail soup, or similar
1 can, beans in tomato sauce,
1 small can, sweetcorn drained, or frozen, or fresh off the cob,
1 medium size onion,
1 can, regular size corned beef,
salt & ground black pepper,to taste.
Crusty rolls or fresh baked bread.
Method, Lightly fry onion, until transparent, drain oil off, and put onions in large pan, Empty the soup, beans and sweetcorn into the same pan, cut up corned beef into small cubes add to pan, this works better if you leave the corned beef in the fridge for an hour to chill, add seasoning, and simmer on low heat, for 10-15mins. serve hot in bowls with the crusty bread.
2 14oz. cans of oxtail soup, or similar
1 can, beans in tomato sauce,
1 small can, sweetcorn drained, or frozen, or fresh off the cob,
1 medium size onion,
1 can, regular size corned beef,
salt & ground black pepper,to taste.
Crusty rolls or fresh baked bread.
Method, Lightly fry onion, until transparent, drain oil off, and put onions in large pan, Empty the soup, beans and sweetcorn into the same pan, cut up corned beef into small cubes add to pan, this works better if you leave the corned beef in the fridge for an hour to chill, add seasoning, and simmer on low heat, for 10-15mins. serve hot in bowls with the crusty bread.
TUNA TETRAZZINI
TUNA TETRAZZINI
4 ounces spaghetti, broken in 2" pieces
1 can cream of celery, mushroom, or chicken soup
1/2 cup milk
2 6oz. cans tuna, drained
3 ounce can of mushrooms, undrained (optional)
1/3 cup onion, chopped
8 oz of cheese of your choice, shredded (save 1/2 cup of cheese for topping)
1 can green beans, drained
Cook spaghetti, drain, and place in a mixing bowl. Stir in soup, milk, tuna,mushrooms, onion, cheese, and green beans. Pour into a 2 quart casserole dish. Bake at 350°F. for 45 minutes. Top with 1/2 cup cheese and return to the oven until cheese melts.
4 ounces spaghetti, broken in 2" pieces
1 can cream of celery, mushroom, or chicken soup
1/2 cup milk
2 6oz. cans tuna, drained
3 ounce can of mushrooms, undrained (optional)
1/3 cup onion, chopped
8 oz of cheese of your choice, shredded (save 1/2 cup of cheese for topping)
1 can green beans, drained
Cook spaghetti, drain, and place in a mixing bowl. Stir in soup, milk, tuna,mushrooms, onion, cheese, and green beans. Pour into a 2 quart casserole dish. Bake at 350°F. for 45 minutes. Top with 1/2 cup cheese and return to the oven until cheese melts.
Canned Corned Beef Salad
Canned Corned Beef Salad
Use the corned beef just like tuna for a salad.
Rinse the corn beef under hot running water to melt off the extra fat.( use a strainer)
Break up the meat and add diced boiled eggs. relish, diced onion and mayo or salad dressing. You can also add diced celery if you want more crunch.
Use the corned beef just like tuna for a salad.
Rinse the corn beef under hot running water to melt off the extra fat.( use a strainer)
Break up the meat and add diced boiled eggs. relish, diced onion and mayo or salad dressing. You can also add diced celery if you want more crunch.
Vienna Five Star Casserole
Vienna Five Star Casserole
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can butter beans, drained
1 (15 ounce) garbanzo beans, drained
1 (16 oz.) can Pork and Beans in tomato sauce
2 tablespoons horseradish
1 teaspoon salt
1/4 teaspoon pepper
2 (5 oz.) cans Vienna sausage, drained and cut in half lengthwise
Onion slices
Heat oven to 350 degrees.
Combine beans, horseradish and seasonings and pour into 10 x 6 inch baking dish.
Arrange sausages cut side down over beans.
Bake at 350 degrees 30 minutes or until bubbly.
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can butter beans, drained
1 (15 ounce) garbanzo beans, drained
1 (16 oz.) can Pork and Beans in tomato sauce
2 tablespoons horseradish
1 teaspoon salt
1/4 teaspoon pepper
2 (5 oz.) cans Vienna sausage, drained and cut in half lengthwise
Onion slices
Heat oven to 350 degrees.
Combine beans, horseradish and seasonings and pour into 10 x 6 inch baking dish.
Arrange sausages cut side down over beans.
Bake at 350 degrees 30 minutes or until bubbly.
Wednesday, July 13, 2011
Asparagus In Wine
Asparagus In Wine
2 pounds asparagus
boiling water
1/4 cup butter
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper
Wash asparagus and snap off ends. Lay spears in shallow pan and cover with salted boiling water to cover. Bring to a boil and simmer for 8 mins. Drain and turn into buttered ramekins (4). Melt butter and stir in wine. Pour over asparagus. Sprinkle with salt and pepper and cheese. Bake at 425' for 15 mins.
2 pounds asparagus
boiling water
1/4 cup butter
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper
Wash asparagus and snap off ends. Lay spears in shallow pan and cover with salted boiling water to cover. Bring to a boil and simmer for 8 mins. Drain and turn into buttered ramekins (4). Melt butter and stir in wine. Pour over asparagus. Sprinkle with salt and pepper and cheese. Bake at 425' for 15 mins.
Almond Nougat
Almond Nougat
2 C sugar
1/2 C light corn syrup
1/2 C. water
2 T. butter
1/2 liquid non-dairy coffee cream
1 t. vanilla
1 C blanched toasted almonds
2 T. marshmallow creme
powdered sugar
dipping chocolate (optional)
Combine sugar, syrup and water in heavy saucepan. Cover tightly and bring to a rolling boil. Remove lid, place thermometer in pan and cook to 270°. Remove from heat; add butter and coffee cream. Cook to
240°. cool to about 160°; add vanilla. Beat by hand or on low speed of mixer until creamy. Add marshmallow creme. Mix together and pour into a buttered 9" square pan, which had been dusted with powdered sugar. Cover top with powdered sugar and let stand in a cold place.
Cut and wrap, dip in chocolate, or flavor and color as desired. Makes 64 pieces. Makes great candy bar filling.
2 C sugar
1/2 C light corn syrup
1/2 C. water
2 T. butter
1/2 liquid non-dairy coffee cream
1 t. vanilla
1 C blanched toasted almonds
2 T. marshmallow creme
powdered sugar
dipping chocolate (optional)
Combine sugar, syrup and water in heavy saucepan. Cover tightly and bring to a rolling boil. Remove lid, place thermometer in pan and cook to 270°. Remove from heat; add butter and coffee cream. Cook to
240°. cool to about 160°; add vanilla. Beat by hand or on low speed of mixer until creamy. Add marshmallow creme. Mix together and pour into a buttered 9" square pan, which had been dusted with powdered sugar. Cover top with powdered sugar and let stand in a cold place.
Cut and wrap, dip in chocolate, or flavor and color as desired. Makes 64 pieces. Makes great candy bar filling.
Asparagus-Potato Soup
Asparagus-Potato Soup
This is absolutely delicious. It is simple to make and has wonderful flavor. I will certainly make this often.
1-3/4 cups chicken broth
3 potatoes, peeled and cubed
1/2 pound asparagus, trimmed and cut into 1/2-inch pieces
1/3 cup chopped onion
1 teaspoon salt
1 1/2 cups milk
2 tablespoons all-purpose flour
1 cup Velveeta or Colby cheese (cubed or sliced)
Combine the broth, potatoes, asparagus, onion, and salt in a large saucepan. Cook over medium heat until the vegetables are tender, about minutes. Whisk the milk and flour together well in a small bowl and whisk
into the broth mixture. Stir in the cheese until melted. Pour into warmed soup bowls and serve immediately.
Recipe Author: Posted to RRAMR by Richard Lee Holbert
Recipe Source: The soups-n-stews mailer on cooking-lists. com
This is absolutely delicious. It is simple to make and has wonderful flavor. I will certainly make this often.
1-3/4 cups chicken broth
3 potatoes, peeled and cubed
1/2 pound asparagus, trimmed and cut into 1/2-inch pieces
1/3 cup chopped onion
1 teaspoon salt
1 1/2 cups milk
2 tablespoons all-purpose flour
1 cup Velveeta or Colby cheese (cubed or sliced)
Combine the broth, potatoes, asparagus, onion, and salt in a large saucepan. Cook over medium heat until the vegetables are tender, about minutes. Whisk the milk and flour together well in a small bowl and whisk
into the broth mixture. Stir in the cheese until melted. Pour into warmed soup bowls and serve immediately.
Recipe Author: Posted to RRAMR by Richard Lee Holbert
Recipe Source: The soups-n-stews mailer on cooking-lists. com
Vegetarian and Homestyle Chili
Vegetarian Chili
1 cup chopped onions
2 green peppers, chopped (or substitute two 7-ounce cans of green chilies)
2 stalks celery, chopped
(Other vegetables may be added, i.e., 2 carrots, chopped; 1 turnip, chopped, etc.)
2 cloves garlic, minced (or 2 teaspoons powder)
10 ounces tomato juice (or sauce)
1 (16-ounce) can tomatoes, chopped
1 (16-ounce) can pinto beans
(1 medium size eggplant or one portabella mushroom cut into 1-inch squares provides the texture and taste of meat)
(Any beans, including garbanzo, kidney, black, white, etc., may be substituted or added)
1 teaspoon parsley
1 tablespoon paprika
1/4 teaspoon oregano
6 tablespoons chili powder
1 teaspoon salt
2 tablespoons cumin
1 tablespoon Tabasco (or other "hot") sauce
For Home-style chili, add:
1 pound beef, cut into 1/2-inch pieces
1 pound pork, cut into 1/2-inch pieces
For Vegetarian Chili: Sauté onion, peppers, celery, and garlic together until onions and peppers are tender. Add beans, tomatoes and juice. Cover and simmer for 15 minutes. Add remaining ingredients and cook about 30 minutes more depending on your taste. During cooking, add water (or broth) as needed for consistency.
For Home-style Chili:Brown beef and pork, and cook until tender. Add to remaining ingredients and cook for 30 minutes more depending on tenderness and taste.
1 cup chopped onions
2 green peppers, chopped (or substitute two 7-ounce cans of green chilies)
2 stalks celery, chopped
(Other vegetables may be added, i.e., 2 carrots, chopped; 1 turnip, chopped, etc.)
2 cloves garlic, minced (or 2 teaspoons powder)
10 ounces tomato juice (or sauce)
1 (16-ounce) can tomatoes, chopped
1 (16-ounce) can pinto beans
(1 medium size eggplant or one portabella mushroom cut into 1-inch squares provides the texture and taste of meat)
(Any beans, including garbanzo, kidney, black, white, etc., may be substituted or added)
1 teaspoon parsley
1 tablespoon paprika
1/4 teaspoon oregano
6 tablespoons chili powder
1 teaspoon salt
2 tablespoons cumin
1 tablespoon Tabasco (or other "hot") sauce
For Home-style chili, add:
1 pound beef, cut into 1/2-inch pieces
1 pound pork, cut into 1/2-inch pieces
For Vegetarian Chili: Sauté onion, peppers, celery, and garlic together until onions and peppers are tender. Add beans, tomatoes and juice. Cover and simmer for 15 minutes. Add remaining ingredients and cook about 30 minutes more depending on your taste. During cooking, add water (or broth) as needed for consistency.
For Home-style Chili:Brown beef and pork, and cook until tender. Add to remaining ingredients and cook for 30 minutes more depending on tenderness and taste.
Sweet Cornmeal Crêpes with Fresh Blueberries
Sweet Cornmeal Crêpes with Fresh Blueberries
Vegetarian Times Issue: September 1, 2009
Cornmeal and blueberries are a match made in heaven. For assembling ease, make the crêpes ahead of time, wrap in aluminum foil, and keep warm in the oven.
Makes 20 crepes
Cornmeal Crêpe Batter
1 cup all-purpose flour
1 cup yellow or white cornmeal
1/2 cup sugar
2 Tbs. grated lemon zest
1/2 tsp. salt
3 large eggs, lightly beaten
2 cups low-fat milk
1 tsp. vanilla extract
Filling
3 cups fresh blueberries
8 oz. blueberry jam
1. Whisk together flour, cornmeal, sugar, lemon zest, and salt in bowl. Whisk in eggs; mixture will be shaggy. Whisk in milk 1/2 cup at a time until batter is smooth. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
2. Place blueberries in bowl. Bring jam and 1 cup water to a boil in saucepan. Simmer 1 minute. Cool 5 minutes, then fold jam into berries.
3. Preheat oven to 200°F, if serving right away. Whisk 1/4 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
4. Pour 1/4 cup batter into hot skillet, lifting and turning pan to swirl batter so that it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip, and cook 30 seconds to 1 minute more. Transfer crêpe to plate, and place in warm oven. Repeat with remaining batter.
5. To serve: Place 1 crêpe on plate, and fill with 2 Tbs. filling. Fold sides of crêpe over filling. Repeat with second crêpe and filling. Drizzle 2 Tbs. filling over both crêpes.
Vegetarian Times Issue: September 1, 2009
Cornmeal and blueberries are a match made in heaven. For assembling ease, make the crêpes ahead of time, wrap in aluminum foil, and keep warm in the oven.
Makes 20 crepes
Cornmeal Crêpe Batter
1 cup all-purpose flour
1 cup yellow or white cornmeal
1/2 cup sugar
2 Tbs. grated lemon zest
1/2 tsp. salt
3 large eggs, lightly beaten
2 cups low-fat milk
1 tsp. vanilla extract
Filling
3 cups fresh blueberries
8 oz. blueberry jam
1. Whisk together flour, cornmeal, sugar, lemon zest, and salt in bowl. Whisk in eggs; mixture will be shaggy. Whisk in milk 1/2 cup at a time until batter is smooth. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
2. Place blueberries in bowl. Bring jam and 1 cup water to a boil in saucepan. Simmer 1 minute. Cool 5 minutes, then fold jam into berries.
3. Preheat oven to 200°F, if serving right away. Whisk 1/4 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
4. Pour 1/4 cup batter into hot skillet, lifting and turning pan to swirl batter so that it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip, and cook 30 seconds to 1 minute more. Transfer crêpe to plate, and place in warm oven. Repeat with remaining batter.
5. To serve: Place 1 crêpe on plate, and fill with 2 Tbs. filling. Fold sides of crêpe over filling. Repeat with second crêpe and filling. Drizzle 2 Tbs. filling over both crêpes.
Orange-Cream Fruit Salad
Orange-Cream Fruit Salad
20-oz can pineapple tidbits, drained
16-oz can peach slices, drained
3/4-oz package instant vanilla pudding
1 1/2 cups milk
11-oz can mandarin orange sections, drained
3 medium bananas, sliced
2 medium apples, cored & chopped
1/2 of 6-oz can (1/3 cup) frozen orange juice concentrate, thawed
3/4 cup sour cream
In large bowl, combine fruits, set aside. In small bowl, combine dry pudding mix, milk, and orange juice concentrate. Beat with rotary beater till blended, add sour cream. Fold into fruit mixture, cover and chill. Serve in lettuce cups.
20-oz can pineapple tidbits, drained
16-oz can peach slices, drained
3/4-oz package instant vanilla pudding
1 1/2 cups milk
11-oz can mandarin orange sections, drained
3 medium bananas, sliced
2 medium apples, cored & chopped
1/2 of 6-oz can (1/3 cup) frozen orange juice concentrate, thawed
3/4 cup sour cream
In large bowl, combine fruits, set aside. In small bowl, combine dry pudding mix, milk, and orange juice concentrate. Beat with rotary beater till blended, add sour cream. Fold into fruit mixture, cover and chill. Serve in lettuce cups.
Candied Apples
Candied Apples
8 cooking apples, such as Rome apples
1 3/4 cup sugar
3/4 cup water
1 pkg. small red cinnamon candies (9 oz)
Peel, core and cut apples into eighths.
In a large kettle, combine sugar, water, and candies.
Stirring constantly, cook over medium heat about 10 minutes or until candies dissolve.
Add apples and bring to a boil.
Cook about 7 minutes or until apples are tender; cool.
Cover and store in refrigerator.
Serve chilled.
Makes about 6 1/2 cups
8 cooking apples, such as Rome apples
1 3/4 cup sugar
3/4 cup water
1 pkg. small red cinnamon candies (9 oz)
Peel, core and cut apples into eighths.
In a large kettle, combine sugar, water, and candies.
Stirring constantly, cook over medium heat about 10 minutes or until candies dissolve.
Add apples and bring to a boil.
Cook about 7 minutes or until apples are tender; cool.
Cover and store in refrigerator.
Serve chilled.
Makes about 6 1/2 cups
Crockpot Hot Fruit Dessert
Crockpot Hot Fruit Dessert
3 grapefruit, peeled and sectioned
1 can (11 oz) mandarin orange sections, well-drained
1 can (16 oz) fruit cocktail, well-drained
1 can (20 oz) pineapple chunks, well-drained
1 can (16 oz) sliced peaches, well-drained
3 bananas, sliced
1 Tbs lemon juice
1 can (21 oz) cherry pie filling
Place all ingredients in your crockpot.
Toss gently.
Cover and cook on low about 4 hrs.
Makes about 2 quarts
3 grapefruit, peeled and sectioned
1 can (11 oz) mandarin orange sections, well-drained
1 can (16 oz) fruit cocktail, well-drained
1 can (20 oz) pineapple chunks, well-drained
1 can (16 oz) sliced peaches, well-drained
3 bananas, sliced
1 Tbs lemon juice
1 can (21 oz) cherry pie filling
Place all ingredients in your crockpot.
Toss gently.
Cover and cook on low about 4 hrs.
Makes about 2 quarts
Peach-Apple Crisp
Peach-Apple Crisp
6 Apples or 8 Peaches or any combination (peeled, pitted, cored, sliced)
2/3 Cup light brown sugar
2/3 Cup graham crumbs
2/3 Cup self-rising flour
1 stick of butter, melted (1/2 cup) *Not margarine!
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp each ground cloves and ginger
Optional: 1/2 cup chopped nuts, or raisins, or dried cranberries, or fresh blueberries .
Grease and flour pan (or pans). Preheat oven to 350 degrees.
If you're using fresh apples, put them in a microwavable dish and toss with 1/2 cup of water and 2 tablespoons of orange juice. Cover (with a plate, or plastic wrap) and microwave for 3 minutes. If your peaches are a bit hard, do this step with them. Drain completely.
Toss fruit in 1/4 cup of the flour. Evenly distribute in pan (or pans). Tuck in any optional items.
Stir together all the dry ingredients until well blended, pour in melted butter and mix (preferably by hand) until completely incorporated. Mixture will be mealy. That's good.
Spread topping evenly over fruit, pat down, and bake 30 minutes or until the top is bubbly and crisp.
6 Apples or 8 Peaches or any combination (peeled, pitted, cored, sliced)
2/3 Cup light brown sugar
2/3 Cup graham crumbs
2/3 Cup self-rising flour
1 stick of butter, melted (1/2 cup) *Not margarine!
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp each ground cloves and ginger
Optional: 1/2 cup chopped nuts, or raisins, or dried cranberries, or fresh blueberries .
Grease and flour pan (or pans). Preheat oven to 350 degrees.
If you're using fresh apples, put them in a microwavable dish and toss with 1/2 cup of water and 2 tablespoons of orange juice. Cover (with a plate, or plastic wrap) and microwave for 3 minutes. If your peaches are a bit hard, do this step with them. Drain completely.
Toss fruit in 1/4 cup of the flour. Evenly distribute in pan (or pans). Tuck in any optional items.
Stir together all the dry ingredients until well blended, pour in melted butter and mix (preferably by hand) until completely incorporated. Mixture will be mealy. That's good.
Spread topping evenly over fruit, pat down, and bake 30 minutes or until the top is bubbly and crisp.
Frosted Lime Walnut Salad
Frosted Lime Walnut Salad
Recipe By :Ruth McGrew
1 package lime gelatin
1 cup boiling water
1 can crushed pineapple -- (# 2 can)
1 cup small curd cottage cheese
1/2 cup celery -- sliced fine
1 tablespoon pimento -- chopped
1/2 cup walnuts -- chopped
FROSTING
1 3 oz package cream cheese
1 tablespoon mayonnaise
1 tablespoon lemon juice
Dissolve gelatin in boiling water; cool until syrupy. Stir in remaining ingredients. Pour into loaf pan that has been rinsed in cold water to chill pan. Chill thoroughly. When firm, unmold or leave in pan. Frost top.
FROSTING
Blend cream cheese, mayonnaise, and lemon juice. Beat until smooth.
NOTES : Served at holiday dinners.
Message From "Lynn Ratcliffe"
Recipe By :Ruth McGrew
1 package lime gelatin
1 cup boiling water
1 can crushed pineapple -- (# 2 can)
1 cup small curd cottage cheese
1/2 cup celery -- sliced fine
1 tablespoon pimento -- chopped
1/2 cup walnuts -- chopped
FROSTING
1 3 oz package cream cheese
1 tablespoon mayonnaise
1 tablespoon lemon juice
Dissolve gelatin in boiling water; cool until syrupy. Stir in remaining ingredients. Pour into loaf pan that has been rinsed in cold water to chill pan. Chill thoroughly. When firm, unmold or leave in pan. Frost top.
FROSTING
Blend cream cheese, mayonnaise, and lemon juice. Beat until smooth.
NOTES : Served at holiday dinners.
Message From "Lynn Ratcliffe"
Fresh Strawberry & Chocolate Pie
Fresh Strawberry & Chocolate Pie
6 ounces Semi-sweet chocolate pieces
8 ounces Cream cheese -- softened
3 tablespoons Honey
1 9" baked pastry shell
4 cups Fresh whole strawberries -- stems & caps removed
Semi-sweet chocolate -- melted
Ina saucepan melt the 6 oz chocolate; cool. In a bowl beat cream cheese until softened. Gradually beat in melted chocolate and honey. Spread mixture evenly into pastry shell. Cover and chill for 1-2 hours. Place berries atop pie. Drizzle with melted chocolate. Serve immediately.
SOURCE: Better Homes & Gardens Magazine, April 1995.
6 ounces Semi-sweet chocolate pieces
8 ounces Cream cheese -- softened
3 tablespoons Honey
1 9" baked pastry shell
4 cups Fresh whole strawberries -- stems & caps removed
Semi-sweet chocolate -- melted
Ina saucepan melt the 6 oz chocolate; cool. In a bowl beat cream cheese until softened. Gradually beat in melted chocolate and honey. Spread mixture evenly into pastry shell. Cover and chill for 1-2 hours. Place berries atop pie. Drizzle with melted chocolate. Serve immediately.
SOURCE: Better Homes & Gardens Magazine, April 1995.
Peach Crisp
Peach Crisp
Serves: 6-8
Source: Taste of Home
A hearty serving of this sweet and tart treat is a mouth-watering way to end one of Mom's meals. With the comforting crust, fruit filling and crunchy topping, this dessert is as lovely as it is delicious. -Dianne Esposite, New Middletown, Ohio
Ingredients:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter cubed
FILLING:
2 cans (15-1/4 ounces each) sliced peaches
1 cup sugar
1/4 cup cornstarch
Instructions: In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.
Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly.
Yield: 6-8 servings.
Serves: 6-8
Source: Taste of Home
A hearty serving of this sweet and tart treat is a mouth-watering way to end one of Mom's meals. With the comforting crust, fruit filling and crunchy topping, this dessert is as lovely as it is delicious. -Dianne Esposite, New Middletown, Ohio
Ingredients:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter cubed
FILLING:
2 cans (15-1/4 ounces each) sliced peaches
1 cup sugar
1/4 cup cornstarch
Instructions: In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.
Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly.
Yield: 6-8 servings.
Crockpot Peach Cobbler
Crockpot Peach Cobbler
Serves 4 to 6
3/4 cup all-purpose baking mix
1/2 cup packed brown sugar
2/3 cup granulated sugar
2 eggs
2 tsps. vanilla
1/2 can evaporated milk
2 tsps. margarine or butter, melted
3 large ripe peaches, peeled, pitted and mashed
3/4 tsp. ground cinnamon
Vanilla ice cream, if desired
Lightly grease crockpot or spray with nonstick cooking spray. In large bowl, combine baking mix and sugars.
Add eggs and vanilla. Stir.
Pour in milk and margarine; stir. Mix in peaches and cinnamon until well mixed.
Pour into crockpot.Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
Serve warm.
Top with vanilla ice cream, if desired.
Source : Baton Rouge Advocate, April 29, 2005
Serves 4 to 6
3/4 cup all-purpose baking mix
1/2 cup packed brown sugar
2/3 cup granulated sugar
2 eggs
2 tsps. vanilla
1/2 can evaporated milk
2 tsps. margarine or butter, melted
3 large ripe peaches, peeled, pitted and mashed
3/4 tsp. ground cinnamon
Vanilla ice cream, if desired
Lightly grease crockpot or spray with nonstick cooking spray. In large bowl, combine baking mix and sugars.
Add eggs and vanilla. Stir.
Pour in milk and margarine; stir. Mix in peaches and cinnamon until well mixed.
Pour into crockpot.Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
Serve warm.
Top with vanilla ice cream, if desired.
Source : Baton Rouge Advocate, April 29, 2005
Banana Cream Cheesecake
Banana Cream Cheesecake
1 Yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pk (3-oz) instant vanilla pudding
2 c Milk
3 Or 4 bananas
1 lg Container Cool Whip
1 c Chopped nuts
Beat cream cheese until creamy. Add milk, gradually; add pudding, beating until well mixed. Pour over cooled cake. Slice the bananas over cake. Cover with Cool Whip and top with nuts.
1 Yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pk (3-oz) instant vanilla pudding
2 c Milk
3 Or 4 bananas
1 lg Container Cool Whip
1 c Chopped nuts
Beat cream cheese until creamy. Add milk, gradually; add pudding, beating until well mixed. Pour over cooled cake. Slice the bananas over cake. Cover with Cool Whip and top with nuts.
GRILLED APPLES
GRILLED APPLES
1 apple
1 tbsp of brown sugar substitute, like Sugar Twin
1/4 tsp ground cinnamon
Core the apple and discard core.
Place apple on a large enough piece of foil to wrap around the apple and twist the ends into a handle.
Put the brown sugar substitute and cinnamon in the core and wrap apple.
Place on grill.
The recipe says grill 10-15 min.
I usually put this on the grill in the middle of grilling the meat and take it off when the meat is done. It is tender and juicy! Multiply as needed.
Source : http://www.nancyskitchen.com
1 apple
1 tbsp of brown sugar substitute, like Sugar Twin
1/4 tsp ground cinnamon
Core the apple and discard core.
Place apple on a large enough piece of foil to wrap around the apple and twist the ends into a handle.
Put the brown sugar substitute and cinnamon in the core and wrap apple.
Place on grill.
The recipe says grill 10-15 min.
I usually put this on the grill in the middle of grilling the meat and take it off when the meat is done. It is tender and juicy! Multiply as needed.
Source : http://www.nancyskitchen.com
Berry Pudding
Berry Pudding
For the pudding:
1 lb. frozen berries -- blueberries, raspberries or strawberries or any combination
2 cups orange juice
4 tbsp cornstarch
For the Berry Cream Topping:
1/2 cup of 35% whipping cream
2 tbsp of raspberry jelly
Directions:
For the pudding: Bring berries and juice to a simmer over medium heat. Strain through a fine mesh sieve into a clean bowl, add back to the pot and bring back up to a simmer.
Mix a slurry with the cornstarch a splash of water. Stir slurry into the strained berries until thickened. Pour into 4 serving glasses or ramekins and chill for at least 1 hour or even overnight.
For the Berry Cream Topping: Whip cream and jelly together. Serve on top of Berry Pudding.
For the pudding:
1 lb. frozen berries -- blueberries, raspberries or strawberries or any combination
2 cups orange juice
4 tbsp cornstarch
For the Berry Cream Topping:
1/2 cup of 35% whipping cream
2 tbsp of raspberry jelly
Directions:
For the pudding: Bring berries and juice to a simmer over medium heat. Strain through a fine mesh sieve into a clean bowl, add back to the pot and bring back up to a simmer.
Mix a slurry with the cornstarch a splash of water. Stir slurry into the strained berries until thickened. Pour into 4 serving glasses or ramekins and chill for at least 1 hour or even overnight.
For the Berry Cream Topping: Whip cream and jelly together. Serve on top of Berry Pudding.
Delicious Fruit Salad
Delicious Fruit Salad
Recipe By :Helen Harris, Santa Fe, TN (Tennessee Magazine 5/97)
15 1/4 ounces pineapple chunks in juice
11 ounces mandarin oranges in juice
21 ounces peach pie filling
20 maraschino cherries -- cut in half
1 cup green grapes -- cut in half
1 cup red grapes -- cut in half
3 bananas -- sliced
1 1/2 tablespoons lemon juice
3 tablespoons sugar
Drain Pineapple chunks and mandarin oranges. Combine with peach pie filling, cherries, and green and red grapes, and add sugar. Mix. Slice bananas and toss with lemon juice. Add bananas to mixed fruit just before serving.
Recipe By :Helen Harris, Santa Fe, TN (Tennessee Magazine 5/97)
15 1/4 ounces pineapple chunks in juice
11 ounces mandarin oranges in juice
21 ounces peach pie filling
20 maraschino cherries -- cut in half
1 cup green grapes -- cut in half
1 cup red grapes -- cut in half
3 bananas -- sliced
1 1/2 tablespoons lemon juice
3 tablespoons sugar
Drain Pineapple chunks and mandarin oranges. Combine with peach pie filling, cherries, and green and red grapes, and add sugar. Mix. Slice bananas and toss with lemon juice. Add bananas to mixed fruit just before serving.
All American Apple Salad
All American Apple Salad
– Healthy Exchanges Newsletter October 1997
1/3 cup Kraft fat-free mayonnaise
1/3 cup Land 0 Lakes no-fat sour cream
Sugar substitute to equal 2 teas Sugar
16-oz can pineapple chunks, packed in fruit juice, drained and 1 tablespoon liquid reserved
2 cups (4 small) cored, unpeeled, and diced Red Delicious apples
3/4 cup (3-oz) shredded Kraft reduced-fat Cheddar cheese
1/4 cup (1-oz) chopped walnuts
In a large bowl, combine mayonnaise, sour cream, sugar substitute, and reserved pineapple juice. Add apples, pineapple, Cheddar cheese, and walnuts. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Serves 6 (1/2 cup)
NOTE: I just pour the pineapple juice over the apples and then drain the apples so they won't discolor
– Healthy Exchanges Newsletter October 1997
1/3 cup Kraft fat-free mayonnaise
1/3 cup Land 0 Lakes no-fat sour cream
Sugar substitute to equal 2 teas Sugar
16-oz can pineapple chunks, packed in fruit juice, drained and 1 tablespoon liquid reserved
2 cups (4 small) cored, unpeeled, and diced Red Delicious apples
3/4 cup (3-oz) shredded Kraft reduced-fat Cheddar cheese
1/4 cup (1-oz) chopped walnuts
In a large bowl, combine mayonnaise, sour cream, sugar substitute, and reserved pineapple juice. Add apples, pineapple, Cheddar cheese, and walnuts. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Serves 6 (1/2 cup)
NOTE: I just pour the pineapple juice over the apples and then drain the apples so they won't discolor
Apple Grape Salad
Apple Grape Salad
2 cups chopped apples
1 cup grapes – halved
1/2 cup chopped celery
1/4 cup chopped walnuts
1 teas lemon juice
1/3 cup nonfat sour cream
1/3 cup plain nonfat yogurt
In large bowl, combine apples, grapes, celery, walnuts, and lemon juice. Mix yogurt and sour cream. Mix lightly into fruit mix. Refrigerate. If desired, serve on lettuce lined plates. 8 servings
2 cups chopped apples
1 cup grapes – halved
1/2 cup chopped celery
1/4 cup chopped walnuts
1 teas lemon juice
1/3 cup nonfat sour cream
1/3 cup plain nonfat yogurt
In large bowl, combine apples, grapes, celery, walnuts, and lemon juice. Mix yogurt and sour cream. Mix lightly into fruit mix. Refrigerate. If desired, serve on lettuce lined plates. 8 servings
Baked German Pancake with Plums
Baked German Pancake with Plums
Servings: 6
5 Tbsps. unsalted butter
1/3 cup sugar
1 1/2 tsps. cinnamon
1 3/4 cups thinly sliced firm plums
2/3 cup cake flour
3/4 cup milk
3 eggs
2 Tbsps. powdered non-fat dry milk
1 tsp. vanilla
1/8 tsp. salt
1 Tbsp. confectioners' sugar plus additional for serving
Heat oven to 450 degrees.
Heat 2 tablespoons of butter in small non-stick skillet over medium-high heat.
Combine sugar and cinnamon in small dish.
Add fruit and 1/2 of cinnamon mixture to skillet.
Cook, stirring frequently, until fruit is syrupy but still intact, about 4 minutes.
Whisk together flour, milk, eggs, dry milk, vanilla and salt in bowl; set aside.
Heat remaining 3 tablespoons of butter in a heavy oven-safe skillet over medium-high heat.
Brush melted butter up sides of skillet.
Pour in half of batter; cook until edges bubble.
Scatter cooked fruit and syrup over batter.
Pour remaining batter over fruit.
Cook 30 seconds more. (Pancakes should cook 1 minute per set)
Transfer skillet to oven; bake until puffy and lightly browned, about 15 minutes.
Sieve confectioners' sugar over top.
Heat broiler; broil until sugar is browned and caramelized, about 2 minutes.
Serve cut into wedges; sprinkle servings with additional sugar.
Tip: Pair this dish with bacon, ham or eggs-- they're all easy to cook at the last minute.
Source : The Chicago Tribune
Servings: 6
5 Tbsps. unsalted butter
1/3 cup sugar
1 1/2 tsps. cinnamon
1 3/4 cups thinly sliced firm plums
2/3 cup cake flour
3/4 cup milk
3 eggs
2 Tbsps. powdered non-fat dry milk
1 tsp. vanilla
1/8 tsp. salt
1 Tbsp. confectioners' sugar plus additional for serving
Heat oven to 450 degrees.
Heat 2 tablespoons of butter in small non-stick skillet over medium-high heat.
Combine sugar and cinnamon in small dish.
Add fruit and 1/2 of cinnamon mixture to skillet.
Cook, stirring frequently, until fruit is syrupy but still intact, about 4 minutes.
Whisk together flour, milk, eggs, dry milk, vanilla and salt in bowl; set aside.
Heat remaining 3 tablespoons of butter in a heavy oven-safe skillet over medium-high heat.
Brush melted butter up sides of skillet.
Pour in half of batter; cook until edges bubble.
Scatter cooked fruit and syrup over batter.
Pour remaining batter over fruit.
Cook 30 seconds more. (Pancakes should cook 1 minute per set)
Transfer skillet to oven; bake until puffy and lightly browned, about 15 minutes.
Sieve confectioners' sugar over top.
Heat broiler; broil until sugar is browned and caramelized, about 2 minutes.
Serve cut into wedges; sprinkle servings with additional sugar.
Tip: Pair this dish with bacon, ham or eggs-- they're all easy to cook at the last minute.
Source : The Chicago Tribune
Tuesday, July 12, 2011
Chow-Chow
Chow-Chow
4 cups carrots - sliced thin
4 medium size red bell peppers - cut in chunks (about 3/4" to 1")
2 medium size heads cauliflower - cut in pieces (about 1")
2 to 3 med. size zucchini - cut into small chunks (about 3 to 4 quarts)
2 quarts fresh string beans - cut in 1" to 1-1/2"size pieces
2 quarts fresh wax beans - cut in 1" to 1-1/2"size pieces
3 or 4 large onions - chopped
2 cups celery - chopped in pieces (about 1/2"wide)
2 cans red kidney beans
1/2 cup salt
enough water to cover the vegetables
4-1/2 cups vinegar
8 cups sugar
2 cups water
1 tsp. garlic powder
2 tsp. dry mustard
1/2 tsp.celery seed
1/2 tsp.cinnamon
1/2 tsp.turmeric
1 tsp. alum
In a very large bowl or kettle, combine all the vegetables except the kidney beans. Pour the salt and water over the vegetables. Soak for about 4 hours. Drain off the water. In a large stockpot combine the
vinegar, sugar, and all the remaining spices. Bring to a boil. Add the drained vegetables. Bring to a boil again and cook for an additional 10 minutes. Add the kidney beans and cook for 5 more minutes. Ladle an amount to be eaten within a week into a bowl. Allow to cool slightly, then cover and refrigerate. Immediately ladle the remaining chow-chow into canning jars. Process in a boiling water bath caner or a pressure cooker.
4 cups carrots - sliced thin
4 medium size red bell peppers - cut in chunks (about 3/4" to 1")
2 medium size heads cauliflower - cut in pieces (about 1")
2 to 3 med. size zucchini - cut into small chunks (about 3 to 4 quarts)
2 quarts fresh string beans - cut in 1" to 1-1/2"size pieces
2 quarts fresh wax beans - cut in 1" to 1-1/2"size pieces
3 or 4 large onions - chopped
2 cups celery - chopped in pieces (about 1/2"wide)
2 cans red kidney beans
1/2 cup salt
enough water to cover the vegetables
4-1/2 cups vinegar
8 cups sugar
2 cups water
1 tsp. garlic powder
2 tsp. dry mustard
1/2 tsp.celery seed
1/2 tsp.cinnamon
1/2 tsp.turmeric
1 tsp. alum
In a very large bowl or kettle, combine all the vegetables except the kidney beans. Pour the salt and water over the vegetables. Soak for about 4 hours. Drain off the water. In a large stockpot combine the
vinegar, sugar, and all the remaining spices. Bring to a boil. Add the drained vegetables. Bring to a boil again and cook for an additional 10 minutes. Add the kidney beans and cook for 5 more minutes. Ladle an amount to be eaten within a week into a bowl. Allow to cool slightly, then cover and refrigerate. Immediately ladle the remaining chow-chow into canning jars. Process in a boiling water bath caner or a pressure cooker.
Monday, July 11, 2011
Tomato Jam
Tomato Jam
3 c. cut up tomatoes
2 c. sugar
1 box lemon Jello
Cook from boiling point for 15 minutes. Take off stove and add 1 box of lemon Jello
Makes 4 jam jars.
3 c. cut up tomatoes
2 c. sugar
1 box lemon Jello
Cook from boiling point for 15 minutes. Take off stove and add 1 box of lemon Jello
Makes 4 jam jars.
BANANA SPLIT PIE
BANANA SPLIT PIE
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant
vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust.
Put bananas over pudding.
Squeeze pineapple to remove all juice.
Sprinkle on top of bananas.
Cover with Cool Whip, sprinkle pecans on top.
Chill well.
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant
vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust.
Put bananas over pudding.
Squeeze pineapple to remove all juice.
Sprinkle on top of bananas.
Cover with Cool Whip, sprinkle pecans on top.
Chill well.
Convenience Chicken Seasoning Mix For Rice
Convenience Chicken Seasoning Mix For Rice
Add 1 packet of mix to each 2 cups water used for cooking rice. Bring water to boil, add rice and cook according to package directions. Use brown rice for added fiber.
Combine:
3 tablespoons chicken bouillon granules
1/2 cup parsley flakes
1 tablespoon celery flakes
1/2 cup instant minced onion
1/4 teaspoon pepper.
Place in a container. Use 3 tablespoons mix for each recipe.
Makes: 6 recipes
Add 1 packet of mix to each 2 cups water used for cooking rice. Bring water to boil, add rice and cook according to package directions. Use brown rice for added fiber.
Combine:
3 tablespoons chicken bouillon granules
1/2 cup parsley flakes
1 tablespoon celery flakes
1/2 cup instant minced onion
1/4 teaspoon pepper.
Place in a container. Use 3 tablespoons mix for each recipe.
Makes: 6 recipes
Sunday, July 10, 2011
5-LAYER DELIGHT
5-LAYER DELIGHT
CRUST:
1 cup flour
1 cup chopped pecans
1 stick margarine (melted)
Mix all together in 9 x 13 pan. Cook at 350 for 15-20 min.
Let Cool.
2nd Layer:
Sm. cream cheese
1 cup powered conf. sugar
Sm. tub of cool whip
Mix with mixer. Spread over 1st layer.
3rd Layer:
Fruit of choice (bananas, strawberries, blueberries, etc.
4th Layer:
2 Sm boxes or 1 lg box of instant pudding
3 cups milk
Mix pudding and milk together. Spread over fruit.
5th Layer: Small tub of cool whip. Spread over 4th layer. Enjoy.
CRUST:
1 cup flour
1 cup chopped pecans
1 stick margarine (melted)
Mix all together in 9 x 13 pan. Cook at 350 for 15-20 min.
Let Cool.
2nd Layer:
Sm. cream cheese
1 cup powered conf. sugar
Sm. tub of cool whip
Mix with mixer. Spread over 1st layer.
3rd Layer:
Fruit of choice (bananas, strawberries, blueberries, etc.
4th Layer:
2 Sm boxes or 1 lg box of instant pudding
3 cups milk
Mix pudding and milk together. Spread over fruit.
5th Layer: Small tub of cool whip. Spread over 4th layer. Enjoy.
A&W Burgers
A&W Burgers
The A&W Papa Burger
2 pounds ground chuck
10 large sesame seed bun
10 tablespoons Kraft mayonnaise
20 teaspoons Heinz hamburger relish (the red stuff)
2 1/2 cups chopped iceberg lettuce
20 Vlasic hamburger slices
10 slice American cheese
salt and pepper
The A&W Mama Burger
2 pounds ground chuck
10 plain jumbo hamburger bun (4" diameter)
20 Vlasic hamburger slices
20 teaspoons ketchup
10 teaspoons yellow mustard
salt and pepper
The A&W Teen Burger
2 pounds ground chuck
10 jumbo sesame seed hamburger bun
2 1/2 cups chopped iceberg lettuce
10 thin tomato slice
20 Oscar Mayer pre-cooked bacon slices
20 Vlasic hamburger slices
20 teaspoons Kraft mayonnaise
20 teaspoons Kraft original barbecue sauce
10 slice American cheese
salt and pepper
The A&W Baby Burger
1 pound ground chuck patty
10 regular hamburger bun
10 Vlasic hamburger dill slice
20 teaspoons ketchup
10 teaspoons yellow mustard
salt and pepper
The A&W Papa Burger
Mix the mayonnaise with the relish to make the "secret sauce". Set aside for now.
1. On waxed paper, form the 1/5 pound beef patty. It should be about 1/4 inch thick and 5 inches in diameter. Freeze at least an hour.
2. Fire up the indoor electric grill, or outdoor barbecue. Follow the manufacturer' s instructions for pre-heating.
3. Toast the buns by laying them face down on the grill for 30-60 seconds. (About :30 for outdoor barbecue, :60 for indoor.)
4. Cook the frozen beef patty about 2 minutes per side, (outdoor barbecue) or 3 minutes per side (indoor barbecue grill). Salt and pepper liberally on both sides.
5. Dress your toasted top buns (crown) in the following order: special sauce pickles lettuce cheese
6. Place the cooked beef patty on top of the dressed bun, and add the bottom. (heel)
7. Microwave about 10 seconds to warm the bun, and serve.
8. OR...wrap in a 12"x12" sheet of foil, and warm in your oven (200) 2-3 minutes--then serve.
The SUPER Papa Burger
Proceed as above, except cook two beef patties per burger instead of one, placing the cheese in between the patties.
The A&W Mama Burger
Mix the ketchup and mustard. This is your secret sauce.
1. Cook the beef, and toast the buns as directed above.
2. Dress your toasted top bun (crown) as follows: secret sauce, spread evenly with a knife pickles
3. Place the cooked beef patty on the dressed crown. Finish with the toasted heel.
4. Microwave 10 seconds to warm the bun, and serve.
Mix the mayonnaise and barbecue sauce. This is your secret sauce. Microwave your bacon slices 30-45 seconds to crisp, set aside.
1. Cook the beef, and toast the buns as directed above.
2. Dress your toasted top bun (crown) as follows: secret sauce, spread evenly with a knife pickles lettuce cheese bacon tomato
3. Place the cooked beef patty on the dressed crown. Finish with the toasted heel.
4. Microwave 10 seconds to warm the bun, and serve.
5. OR...wrap in a 12"x12" sheet of foil, and warm in your oven (200) 2-3 minutes--then serve.
The A&W Baby Burger
Mix the ketchup and mustard together---this is your secret sauce.
1. Preheat an indoor electric barbecue to 400 or high.
2. Toast the bun faces face down on the grill for 30-45 seconds, just enough to brown slightly.
3. Cook the frozen beef patty 1-2 minutes per side (depending on the grill temperature) adding a dash of salt and pepper to each side.
4. Dress the toasted bun (crown side) as follows: secret sauce, spread evenly with a knife pickle slice
5. Put the cooked beef on the dressed crown, and "top" with the heel. (it will be upside down)
6. Wrap in a 12"x12" sheet of foil, and warm in the oven (200) 2-3 minutes. Serve hot.
The A&W Papa Burger
2 pounds ground chuck
10 large sesame seed bun
10 tablespoons Kraft mayonnaise
20 teaspoons Heinz hamburger relish (the red stuff)
2 1/2 cups chopped iceberg lettuce
20 Vlasic hamburger slices
10 slice American cheese
salt and pepper
The A&W Mama Burger
2 pounds ground chuck
10 plain jumbo hamburger bun (4" diameter)
20 Vlasic hamburger slices
20 teaspoons ketchup
10 teaspoons yellow mustard
salt and pepper
The A&W Teen Burger
2 pounds ground chuck
10 jumbo sesame seed hamburger bun
2 1/2 cups chopped iceberg lettuce
10 thin tomato slice
20 Oscar Mayer pre-cooked bacon slices
20 Vlasic hamburger slices
20 teaspoons Kraft mayonnaise
20 teaspoons Kraft original barbecue sauce
10 slice American cheese
salt and pepper
The A&W Baby Burger
1 pound ground chuck patty
10 regular hamburger bun
10 Vlasic hamburger dill slice
20 teaspoons ketchup
10 teaspoons yellow mustard
salt and pepper
The A&W Papa Burger
Mix the mayonnaise with the relish to make the "secret sauce". Set aside for now.
1. On waxed paper, form the 1/5 pound beef patty. It should be about 1/4 inch thick and 5 inches in diameter. Freeze at least an hour.
2. Fire up the indoor electric grill, or outdoor barbecue. Follow the manufacturer' s instructions for pre-heating.
3. Toast the buns by laying them face down on the grill for 30-60 seconds. (About :30 for outdoor barbecue, :60 for indoor.)
4. Cook the frozen beef patty about 2 minutes per side, (outdoor barbecue) or 3 minutes per side (indoor barbecue grill). Salt and pepper liberally on both sides.
5. Dress your toasted top buns (crown) in the following order: special sauce pickles lettuce cheese
6. Place the cooked beef patty on top of the dressed bun, and add the bottom. (heel)
7. Microwave about 10 seconds to warm the bun, and serve.
8. OR...wrap in a 12"x12" sheet of foil, and warm in your oven (200) 2-3 minutes--then serve.
The SUPER Papa Burger
Proceed as above, except cook two beef patties per burger instead of one, placing the cheese in between the patties.
The A&W Mama Burger
Mix the ketchup and mustard. This is your secret sauce.
1. Cook the beef, and toast the buns as directed above.
2. Dress your toasted top bun (crown) as follows: secret sauce, spread evenly with a knife pickles
3. Place the cooked beef patty on the dressed crown. Finish with the toasted heel.
4. Microwave 10 seconds to warm the bun, and serve.
Mix the mayonnaise and barbecue sauce. This is your secret sauce. Microwave your bacon slices 30-45 seconds to crisp, set aside.
1. Cook the beef, and toast the buns as directed above.
2. Dress your toasted top bun (crown) as follows: secret sauce, spread evenly with a knife pickles lettuce cheese bacon tomato
3. Place the cooked beef patty on the dressed crown. Finish with the toasted heel.
4. Microwave 10 seconds to warm the bun, and serve.
5. OR...wrap in a 12"x12" sheet of foil, and warm in your oven (200) 2-3 minutes--then serve.
The A&W Baby Burger
Mix the ketchup and mustard together---this is your secret sauce.
1. Preheat an indoor electric barbecue to 400 or high.
2. Toast the bun faces face down on the grill for 30-45 seconds, just enough to brown slightly.
3. Cook the frozen beef patty 1-2 minutes per side (depending on the grill temperature) adding a dash of salt and pepper to each side.
4. Dress the toasted bun (crown side) as follows: secret sauce, spread evenly with a knife pickle slice
5. Put the cooked beef on the dressed crown, and "top" with the heel. (it will be upside down)
6. Wrap in a 12"x12" sheet of foil, and warm in the oven (200) 2-3 minutes. Serve hot.
Apple Butterscotch Muffins
Apple Butterscotch Muffins
3 c Self rising flour
1/4 c Sugar
2 Eggs, beaten
1 1/2 c Milk
1/3 c veg oil
6 oz Butterscotch chips
1 c Apples, peeled and diced
Combine flour and sugar. Combine remaining ingredients; add all at once to flour mixture, stirring only until flour is moistened. Fill greased muffin cups 2/3 full. Bake at 425 for 20 to 25 minutes, or until golden brown.
3 c Self rising flour
1/4 c Sugar
2 Eggs, beaten
1 1/2 c Milk
1/3 c veg oil
6 oz Butterscotch chips
1 c Apples, peeled and diced
Combine flour and sugar. Combine remaining ingredients; add all at once to flour mixture, stirring only until flour is moistened. Fill greased muffin cups 2/3 full. Bake at 425 for 20 to 25 minutes, or until golden brown.
Apple Spice Cake
Apple Spice Cake
Serves 10
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Caramel Sauce *Below
Nonstick cooking spray with flour
1. Preheat oven to 350�. Spray a 12-cup bundt pan with cooking spray; set aside.
2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
7. Remove from oven, and cool slightly on a wire rack.
8. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce
Note: Recipe courtesy of Dorothy Mae Brown
Caramel Sauce
Makes enough for 1 cake
1 cup light-brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
Pinch of salt
1. Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.
Serves 10
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Caramel Sauce *Below
Nonstick cooking spray with flour
1. Preheat oven to 350�. Spray a 12-cup bundt pan with cooking spray; set aside.
2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
7. Remove from oven, and cool slightly on a wire rack.
8. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce
Note: Recipe courtesy of Dorothy Mae Brown
Caramel Sauce
Makes enough for 1 cake
1 cup light-brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
Pinch of salt
1. Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.
Amigos Chili
Amigos Chili
2 pounds ground beef
1 cup onion -- chopped
1 tablespoon garlic -- chopped
1/4 cup chili powder
1 tablespoon ground cumin
1 28 oz. can crushed tomatoes with -- added puree
1 1/2 cups beef broth
2 cups fresh or frozen corn kernels
1 15 1/4 oz. c kidney beans -- drained
1/4 cup fresh cilantro -- chopped
Cook beef in heavy large pot over med. heat until brown, crumbling with fork, about 10 mins. Add onion, garlic, chili powder, and cumin and cook 5 mins., stirring frequently. Mix in crushed tomatoes, beef broth, corn, and kidney beans and bring to boil. Reduce heat and simmer until thickened, about 30 mins. Mix in cilantro.
2 pounds ground beef
1 cup onion -- chopped
1 tablespoon garlic -- chopped
1/4 cup chili powder
1 tablespoon ground cumin
1 28 oz. can crushed tomatoes with -- added puree
1 1/2 cups beef broth
2 cups fresh or frozen corn kernels
1 15 1/4 oz. c kidney beans -- drained
1/4 cup fresh cilantro -- chopped
Cook beef in heavy large pot over med. heat until brown, crumbling with fork, about 10 mins. Add onion, garlic, chili powder, and cumin and cook 5 mins., stirring frequently. Mix in crushed tomatoes, beef broth, corn, and kidney beans and bring to boil. Reduce heat and simmer until thickened, about 30 mins. Mix in cilantro.
Almond Fried Rice
Almond Fried Rice
2 tablespoons vegetable oil
3/4 cup thinly sliced green onions and tops
1/2 cup diced red bell pepper
1 egg, beaten
3 cups cold cooked rice
2 ounces diced cooked ham (about 1/2 cup)
2 tablespoons Kikkoman Soy Sauce
1/2 cup slivered blanched almonds, toasted
Heat oil in hot wok or large skillet over medium-high heat. Add green onions and bell pepper; stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated through, gently separating grains. Add
ham and soy sauce; cook and stir until mixture is well blended. Just before serving, stir in almonds.
Makes 4 servings
2 tablespoons vegetable oil
3/4 cup thinly sliced green onions and tops
1/2 cup diced red bell pepper
1 egg, beaten
3 cups cold cooked rice
2 ounces diced cooked ham (about 1/2 cup)
2 tablespoons Kikkoman Soy Sauce
1/2 cup slivered blanched almonds, toasted
Heat oil in hot wok or large skillet over medium-high heat. Add green onions and bell pepper; stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated through, gently separating grains. Add
ham and soy sauce; cook and stir until mixture is well blended. Just before serving, stir in almonds.
Makes 4 servings
Jacques Fast Fruit Dessert
Jacques Fast Fruit Dessert
Serves 2
Recipe By: Jacques Pepin
Published in: Fast Food My Way
Ingredients
1 bag fruit -- frozen
a bit of sugar
a few cookies
a bit of butter
Instructions
I made a really nice dessert or mid-day snack. I found a bag of frozen cherries in the freezer (IQF) I put some in a shallow individual gratin dish, topped with a little sugar, crumbled a some Pepperidge Farm Milano cookies over the top, a bit more sugar and dotted with butter. Popped that into a 375F oven for 15 minutes. Serve just warm with whipped cream (flavored with your choice of liquor or vanilla).
AND then I made a pot of espresso in my Bialetti. I love that pot. terry
Serves 2
Recipe By: Jacques Pepin
Published in: Fast Food My Way
Ingredients
1 bag fruit -- frozen
a bit of sugar
a few cookies
a bit of butter
Instructions
I made a really nice dessert or mid-day snack. I found a bag of frozen cherries in the freezer (IQF) I put some in a shallow individual gratin dish, topped with a little sugar, crumbled a some Pepperidge Farm Milano cookies over the top, a bit more sugar and dotted with butter. Popped that into a 375F oven for 15 minutes. Serve just warm with whipped cream (flavored with your choice of liquor or vanilla).
AND then I made a pot of espresso in my Bialetti. I love that pot. terry
Caramel Banana Cream Pie
Caramel Banana Cream Pie
1 (8 or 9") graham cracker crust
24 caramels
2 tbsp. milk
1 pkg. (3-1/2 oz.) instant vanilla pudding and pie filling
1 cup cold milk
1 cup frozen whipped topping, thawed
2 bananas
additional banana slices
Directions:
In small saucepan, melt caramels with milk over low heat, stirring occasionally until smooth.
In small bowl combine pudding mix and milk, blend at low speed until smooth.
Fold in whipped topping.
To assemble pie, cut 1 banana into slices, and arrange evenly over bottom of crust.
Drizzle caramel mixture evenly over bananas.
Slice second banana, place slices over caramel layer.
Spread pudding mixture over bananas.
Refrigerate to chill.
To serve, cut into wedges.
Garnish top with banana slices.
Makes 6-8 servings
1 (8 or 9") graham cracker crust
24 caramels
2 tbsp. milk
1 pkg. (3-1/2 oz.) instant vanilla pudding and pie filling
1 cup cold milk
1 cup frozen whipped topping, thawed
2 bananas
additional banana slices
Directions:
In small saucepan, melt caramels with milk over low heat, stirring occasionally until smooth.
In small bowl combine pudding mix and milk, blend at low speed until smooth.
Fold in whipped topping.
To assemble pie, cut 1 banana into slices, and arrange evenly over bottom of crust.
Drizzle caramel mixture evenly over bananas.
Slice second banana, place slices over caramel layer.
Spread pudding mixture over bananas.
Refrigerate to chill.
To serve, cut into wedges.
Garnish top with banana slices.
Makes 6-8 servings
Banana Cream Pudding
Banana Cream Pudding - Serves 8
Recipe By: Tyler Florence
Published in: Tyler's Ultimate
Ingredients
1 quart milk
2 cup sugar -- plus 1/4 cup sugar
8 large eggs -- separated, whites discarded or store for another use
1 teaspoon banana extract
1/3 cup bourbon
1/2 cup cornstarch
Salt
1/2 teaspoon pure vanilla extract -- plus a splash
2 tablespoon butter -- cut into cubes
1 cup heavy cream
4 large bananas -- sliced
1 box vanilla wafers
1/3 cup creme de banana
Instructions
Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
Slice bananas and add to pastry cream.
Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with more creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.
Recipe Notes-4/2/10 -
I used Rum in the custard rather an the bourbon. This is fabulous Banana Pudding. I dipped the vanilla wafers into the banana liquor just briefly so they didn't come aprt.
Exported from A Cook's Books -- Recipe management for Macintos
Recipe By: Tyler Florence
Published in: Tyler's Ultimate
Ingredients
1 quart milk
2 cup sugar -- plus 1/4 cup sugar
8 large eggs -- separated, whites discarded or store for another use
1 teaspoon banana extract
1/3 cup bourbon
1/2 cup cornstarch
Salt
1/2 teaspoon pure vanilla extract -- plus a splash
2 tablespoon butter -- cut into cubes
1 cup heavy cream
4 large bananas -- sliced
1 box vanilla wafers
1/3 cup creme de banana
Instructions
Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
Slice bananas and add to pastry cream.
Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with more creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.
Recipe Notes-4/2/10 -
I used Rum in the custard rather an the bourbon. This is fabulous Banana Pudding. I dipped the vanilla wafers into the banana liquor just briefly so they didn't come aprt.
Exported from A Cook's Books -- Recipe management for Macintos
Crockpot Black and Blue Cobbler
Crockpot Black and Blue Cobbler
1 cup flour
1-1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, beaten
2 tablespoons milk
2 tablespoons vegetable oil
2 cups fresh or frozen blackberries
2 cups fresh or frozen blueberries
3/4 cup water
1 teaspoon grated orange peel
Grease the pan of a 4 to 5 quart crockpot.
Combine flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg.
Combine eggs, milk and oil; stir into dry ingredients, just until moistened.
Spread this batter evenly over the bottom of the crockpot pan.
In a saucepan, combine berries, water, orange peel and remaining sugar; bring to a boil.
Remove from heat; immediately pour over batter in crockpot.
Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted in the batter comes out clean.
Turn unit off.
Uncover and let stand for 30 minutes before serving.
Serves 6 to 8
1 cup flour
1-1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, beaten
2 tablespoons milk
2 tablespoons vegetable oil
2 cups fresh or frozen blackberries
2 cups fresh or frozen blueberries
3/4 cup water
1 teaspoon grated orange peel
Grease the pan of a 4 to 5 quart crockpot.
Combine flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg.
Combine eggs, milk and oil; stir into dry ingredients, just until moistened.
Spread this batter evenly over the bottom of the crockpot pan.
In a saucepan, combine berries, water, orange peel and remaining sugar; bring to a boil.
Remove from heat; immediately pour over batter in crockpot.
Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted in the batter comes out clean.
Turn unit off.
Uncover and let stand for 30 minutes before serving.
Serves 6 to 8
Antipasto Squares
Antipasto Squares
Easy to make, can be made ahead.
2 pkg crescent rolls
1/4 lb of the following: ham, salami, swiss cheese, provolone cheese, pepperoni.
Canned red roasted peppers drained
3 eggs
3 tbsp grated parmesan cheese
Layer first can of rolls on bottom of 9x13 pan; layer meat & cheese; add peppers. Beat eggs with grated cheese & pour over top. Save about 3 tbsp of mixture. Add remaining pkg of rolls on top. Baste top with
remaining egg mixture. Bake at 350 F covered for 35 min. remove foil & bake additional 8-10 min. cool cut into squares. refrigerate. Best if made ahead. May be served at room temp or heated.
Easy to make, can be made ahead.
2 pkg crescent rolls
1/4 lb of the following: ham, salami, swiss cheese, provolone cheese, pepperoni.
Canned red roasted peppers drained
3 eggs
3 tbsp grated parmesan cheese
Layer first can of rolls on bottom of 9x13 pan; layer meat & cheese; add peppers. Beat eggs with grated cheese & pour over top. Save about 3 tbsp of mixture. Add remaining pkg of rolls on top. Baste top with
remaining egg mixture. Bake at 350 F covered for 35 min. remove foil & bake additional 8-10 min. cool cut into squares. refrigerate. Best if made ahead. May be served at room temp or heated.
Acropolis Salad
Acropolis Salad
CLONE (Horiatiki)Burlington, N. Carolina (restaurant is gone)
1/2 c. extra virgin olive oil
1/2 c. red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
3/4 tsp. pepper
3 - 4 T. sugar
3 potatoes, baked, cooled, peeled, cubed
1 box grape tomatoes
1/2 red bell pepper, cut into strips
1/2 c. yellow bell pepper, cut into strips
3/4 c. Feta cheese,
1/2 c. sweet onion (like Vidalia), chopped
generous 1/2 c. Greek olives
1 cucumber, peeled, cut in half, deseeded then sliced
Romaine lettuce
Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar.
Add remaining ingredients except Romaine; toss until all ingredients are well coated. Cover and chill overnight or even a couple days.
Just before serving, cut Romaine into small sections, place a good amount in each bowl. Top with other ingredients, including some of the dressing.
Store leftover marinated vegetable mixtures in tightly covered container in refrigerator. Will keep several days.
CLONE (Horiatiki)Burlington, N. Carolina (restaurant is gone)
1/2 c. extra virgin olive oil
1/2 c. red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
3/4 tsp. pepper
3 - 4 T. sugar
3 potatoes, baked, cooled, peeled, cubed
1 box grape tomatoes
1/2 red bell pepper, cut into strips
1/2 c. yellow bell pepper, cut into strips
3/4 c. Feta cheese,
1/2 c. sweet onion (like Vidalia), chopped
generous 1/2 c. Greek olives
1 cucumber, peeled, cut in half, deseeded then sliced
Romaine lettuce
Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar.
Add remaining ingredients except Romaine; toss until all ingredients are well coated. Cover and chill overnight or even a couple days.
Just before serving, cut Romaine into small sections, place a good amount in each bowl. Top with other ingredients, including some of the dressing.
Store leftover marinated vegetable mixtures in tightly covered container in refrigerator. Will keep several days.
Meatloaf With Onion Gravy
Meatloaf With Onion Gravy
1-1/2 lbs. lean ground beef
1 cup bread crumbs or crushed crackers
1 small onion, chopped
1 egg
1/2 cup milk
1/2 cup ketchup
1 Tbs. Worcestershire sauce
1 tsp. salt
1/2 tps. pepper
GRAVY:
2 cups water
1 envelop dry onion soup mix
4-6 Tbs. flour
1 cup water
In a large bowl, combine beef, bread crumbs, onion, egg, milk, ketchup, Worcestershire sauce, salt and pepper; mix thoroughly. In a shallow baking pan, shape into loaf. Bake at 350 for 1 hour, draining off fat half way through cooking.
In a medium saucepan, bring 2 cups water to a boil; stir in soup mix. Simmer, covered, for 10 minutes. Combine flour with 1 cup water and gradually stir into soup. Bring to a boil; reduce heat and simmer, stirring frequently, until gravy thickens, about 5 minutes. Serve with meatloaf.
1-1/2 lbs. lean ground beef
1 cup bread crumbs or crushed crackers
1 small onion, chopped
1 egg
1/2 cup milk
1/2 cup ketchup
1 Tbs. Worcestershire sauce
1 tsp. salt
1/2 tps. pepper
GRAVY:
2 cups water
1 envelop dry onion soup mix
4-6 Tbs. flour
1 cup water
In a large bowl, combine beef, bread crumbs, onion, egg, milk, ketchup, Worcestershire sauce, salt and pepper; mix thoroughly. In a shallow baking pan, shape into loaf. Bake at 350 for 1 hour, draining off fat half way through cooking.
In a medium saucepan, bring 2 cups water to a boil; stir in soup mix. Simmer, covered, for 10 minutes. Combine flour with 1 cup water and gradually stir into soup. Bring to a boil; reduce heat and simmer, stirring frequently, until gravy thickens, about 5 minutes. Serve with meatloaf.
Chicken Stuffed Italian Wraps
Chicken Stuffed Italian Wraps
1-1/2 lbs. boneless, skinless chicken breasts, cut into strips
1 clove garlic, finely chopped
1-1/2 cups Pasta Sauce
6 (6-in.) fajita size flour tortillas
1 cup shredded mozzarella cheese (about 4 oz.)
In 12-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, 5 minutes. Stir in Pasta Sauce and simmer uncovered 5 minutes or until chicken is thoroughly cooked. Remove from heat; stir in cheese. Serve chicken mixture in tortillas.
1-1/2 lbs. boneless, skinless chicken breasts, cut into strips
1 clove garlic, finely chopped
1-1/2 cups Pasta Sauce
6 (6-in.) fajita size flour tortillas
1 cup shredded mozzarella cheese (about 4 oz.)
In 12-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, 5 minutes. Stir in Pasta Sauce and simmer uncovered 5 minutes or until chicken is thoroughly cooked. Remove from heat; stir in cheese. Serve chicken mixture in tortillas.
White Castle Burgers
White Castle Burgers
CDKitchen
1 1/2 pound ground beef
1 envelope dried onion soup mix
1 can (10 3/4 ounce size) condensed cream of mushroom soup
1 pound Velveeta cheese, cut into cubes
60 Dollar-size sandwich buns
Directions:
Crumble and fry ground beef in large pan until cooked and browned, drain. Return meat to pan; add onion soup mix, mushroom soup and cheese. Cook over low heat until cheese is melted and mixture is hot.
Preheat oven to 350 degrees. Spread meat mixture on bottom half of sandwich buns; cover with tops. Place burgers on cookie sheet lined with aluminum foil. Bake 15 minutes.
CDKitchen
1 1/2 pound ground beef
1 envelope dried onion soup mix
1 can (10 3/4 ounce size) condensed cream of mushroom soup
1 pound Velveeta cheese, cut into cubes
60 Dollar-size sandwich buns
Directions:
Crumble and fry ground beef in large pan until cooked and browned, drain. Return meat to pan; add onion soup mix, mushroom soup and cheese. Cook over low heat until cheese is melted and mixture is hot.
Preheat oven to 350 degrees. Spread meat mixture on bottom half of sandwich buns; cover with tops. Place burgers on cookie sheet lined with aluminum foil. Bake 15 minutes.
Skillet Apple Pork Chops
Skillet Apple Pork Chops
Serves: 4
4 boneless pork chops, 3/ inch thick
1 Tbsp. margarine
1 medium onion, thinly sliced
1 container Shedd's Country Crock™ Side Dishes Deluxe Cinnamon Apples
2 Tbsp. apple cider vinegar
1 Tbsp. whole grain Dijon mustard
Season chops, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt margarine over medium-high heat and cook chops, turning once, 8 minutes or until chops are done. Remove chops to serving platter and keep warm.
In same skillet, cook onion, stirring occasionally, 3 minutes or until onion is tender. Stir in Shedd's Country Crock™ Side Dishes Deluxe Cinnamon Apples, vinegar, mustard and any juices from chops. Cook, stirring occasionally, 5 minutes or until mixture thickens. Serve over chops.
Serves: 4
4 boneless pork chops, 3/ inch thick
1 Tbsp. margarine
1 medium onion, thinly sliced
1 container Shedd's Country Crock™ Side Dishes Deluxe Cinnamon Apples
2 Tbsp. apple cider vinegar
1 Tbsp. whole grain Dijon mustard
Season chops, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt margarine over medium-high heat and cook chops, turning once, 8 minutes or until chops are done. Remove chops to serving platter and keep warm.
In same skillet, cook onion, stirring occasionally, 3 minutes or until onion is tender. Stir in Shedd's Country Crock™ Side Dishes Deluxe Cinnamon Apples, vinegar, mustard and any juices from chops. Cook, stirring occasionally, 5 minutes or until mixture thickens. Serve over chops.
Black Forest Coffee Cake
Black Forest Coffee Cake
3 Eggs
1 1/2 cup Sugar
1/2 cup canola oil
1 1/2 cup Milk
2 tablespoons Vanilla
3 cups Flour
2 teaspoon Baking powder
1 cup Chocolate chips
1 can Cherry pie filling
Topping:
1 cup Bisquick
1/2 cup Sugar
1/4 cup Butter or margarine
Garnish: 1/2 cup Chocolate chips
Beat eggs, add sugar, shortening, milk and vanilla. Then add flour and baking powder. When well mixed add chocolate chips. Pour into a 9x13-inch greased baking pan. Drop cherry pie fill by teaspoons in even rows into the batter. Do not mix.
Topping: Blend all topping ingredients with a pastry blender to form loose crumbs. Sprinkle this over the top of the unbaked cake and garnish with the 1/2 cup chocolate chips. Bake at 375 for 50 minutes to 1 hour until golden brown.
3 Eggs
1 1/2 cup Sugar
1/2 cup canola oil
1 1/2 cup Milk
2 tablespoons Vanilla
3 cups Flour
2 teaspoon Baking powder
1 cup Chocolate chips
1 can Cherry pie filling
Topping:
1 cup Bisquick
1/2 cup Sugar
1/4 cup Butter or margarine
Garnish: 1/2 cup Chocolate chips
Beat eggs, add sugar, shortening, milk and vanilla. Then add flour and baking powder. When well mixed add chocolate chips. Pour into a 9x13-inch greased baking pan. Drop cherry pie fill by teaspoons in even rows into the batter. Do not mix.
Topping: Blend all topping ingredients with a pastry blender to form loose crumbs. Sprinkle this over the top of the unbaked cake and garnish with the 1/2 cup chocolate chips. Bake at 375 for 50 minutes to 1 hour until golden brown.
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