Chili Seasoning Mix #1

Chili Seasoning Mix #1
Recipe By :Karine Eliason, Nevada Harward & Madeline Westover

1 tablespoon all-purpose flour
2 tablespoons dried onions
1 1/2 teaspoons chili powder
1 teaspoon seasoned salt
1/2 teaspoon crushed red pepper
1/2 teaspoon granulated garlic
1/2 teaspoon sugar
1/2 teaspoon ground cumin

Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6" square of aluminum foil and fold to make airtight. Label with date and contents. Store in a cool, dry place. Use within 6 months.
Makes 1 package or about 1/4 cup CHILI SEASONING MIX.

Source: "Make-A-Mix"
Yield: "1 package"

Korean Kimchi Burgers

Korean Kimchi Burgers
Serves 4

3 cups finely shredded napa cabbage
1/2 cup thinly sliced green onions, divided
3 tablespoons seasoned rice vinegar
4 teaspoons minced garlic, divided
4 teaspoons minced fresh ginger, divided
1 tablespoon toasted sesame oil, divided
1 1/2 teaspoons Asian chili garlic sauce, divided
1/4 cup mayonnaise
1 1/2 pounds ground beef chuck
2 tablespoons soy sauce
4 hamburger buns, split

Preparation

1. Heat grill to high (450 to 550).

2. Mix cabbage, 1/4 cup green onions, the vinegar, 1 tsp. each garlic and ginger, 2 tsp. sesame oil, and 1/2 tsp. chili sauce in a large bowl. Set relish aside, stirring occasionally. In another bowl, mix mayonnaise with remaining 1 tsp. chili sauce.

3. Combine beef, soy sauce, and remaining 1/4 cup green onions, 1 tbsp. each garlic and ginger, and 1 tsp. sesame oil. Shape into 4 patties, each about 1/2 in. thick.

4. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill burgers, covered, turning once, 7 to 8 minutes total for medium. In the final minutes, toast buns.

5. Spread bun bottoms with chili mayonnaise. Set burgers on buns. With a slotted spoon, put some cabbage relish on each. Serve with remaining relish.

Shortcut: Omit the relish and use kimchi from the refrigerated section of a supermarket or Asian market; the recipe will be saltier.

Valentine's Day Snack Mix Recipe

Valentine's Day Snack Mix Recipe
Kids of all ages will gobble up this sweet snack mix from our Test Kitchen. Best of all, because it requires no cooking, they can help combine the ingredients.
* 9 Servings
* Prep/Total Time: 5 min.

Ingredients

* 1 package (12.7 ounces) Valentine's M&M's
* 1 can (9-3/4 ounces) whole cashews
* 1 package (8 ounces) yogurt-covered raisins
* 1 package (3.53 ounces) dried cranberries
* 1 cup miniature pretzels
* 1 cup chocolate bear-shaped crackers

Directions

* In a large bowl, combine all ingredients. Store in an airtight container. Yield: 7 cups.

Valentine's Day Snack Mix published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p192 Beth Layman :)

Turkey Burgers with Brie and Grilled Apples

Turkey Burgers with Brie and Grilled Apples
Recipe courtesy of Bobby Flay
Show: Hot Off the Grill with Bobby Flay
Episode: Burgers

2 pounds freshly ground turkey
Four 1-inch cubes of Brie cheese, 1/2-inch thick
1 tablespoon olive oil
Salt and freshly ground pepper
1 large granny smith apple, cored and sliced 1/2-inch thick crosswise
1 tablespoon vegetable oil
Four rolls

To prepare the burgers: Shape the meat firmly into 4 round uniform patties about 1 1/2inches thick. Make a small indentation in the center of each patty and place 1 cube of the cheese in each. Knead the meat slightly to cover the hole. Brush both sides of the burgers lightly with the olive oil and season with salt and pepper to taste.

Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers to your liking. Brush the apples on both sides with the vegetable oil. Grill (in a grill pan) until golden on both sides. Place a burger on the bottom of each roll, top with 1 or 2 apple slices and a dollop of ketchup.

Source: Food Network

Davy Jones Tuna Bake

Davy Jones Tuna Bake
Serving Size : 9

2 cups Bisquick
3/4 cup Milk
2 Eggs
Salt and pepper
14 ounces Tuna -- drained
1/2 cup Sharp process cheese -- shred
1 tablespoon Onion -- chpd
1/4 cup Pimiento -- chpd
1/3 cup Celery -- chpd

-----TUNA CELERY SAUCE-----

1 can Cream of celery soup
1 cup Milk
1/2 can Tuna

Heat oven to 400 deg. Grease 9x9´´ pan. Mix Bisquick, milk, eggs, salt and pepper. Beat vigorously 30 sec. Stir in 1 1/2 cans tuna, 1/4c cheese, onion, pimiento and celery. Pour into prepared pan; sprinkle remaining 1/4c cheese over top. Bake 30-35 mins. Serve hot with Tuna Celery Sauce. Tuna Celery Sauce: In small saucepan,mix soup, milk and remaining tuna. Heat through.

Mushroom Hamburgers

Mushroom Hamburgers
Serves 4

2 tsp olive oil
1/2 cup finely chopped red or yellow bell pepper
1/4 cup finely chopped onion
2 tbsp finely chopped carrot
2 tbsp finely chopped celery
2 garlic cloves, finely chopped
2 cups finely chopped mushrooms
10 oz extra-lean ground beef (10% or less fat)
1 tbsp steak sauce
Salt and freshly ground black pepper to taste

In a 10-inch nonstick skillet, heat oil; add bell pepper, onion, carrot, celery and garlic. Saute, stirring, until onion is translucent, about 8-10 minutes.

Add mushrooms; raise heat to high and saute, stirring, until mushrooms brown and liquid evaporates, about 8 minutes. Allow mixture to come to room temperature.

Preheat broiler. Combine mushroom mixture with ground beef, steak sauce, salt and pepper. Form into 4 hamburgers. Spray broiler rack with nonstick cooking spray. Broil burgers on rack 3-4" from heat, 3-4 minutes on each side for medium-rare or to your preference.

Source : The Recipes_for_Success mailer on yahoogroups.com

VINEYARD SPAM SALAD

VINEYARD SPAM SALAD
Serving Size : 6

1 cn SPAM Luncheon Meat, cubed -(12 oz)
2/3 c Mayonnaise or salad dressing
1 tb Lime juice
1 t Dry mustard
2 c Seedless grapes
1 c Peapods, cut in half
1/2 c Thinly sliced red onion

In skillet, saute SPAM over high heat 2 minutes, stirring constantly; set aside. In small bowl, combine
mayonnaise, lime juice, and dry mustard. In large bowl, combine grapes, SPAM, peapods, and onion. Tos
with mayonnaise mixture. Cover and chill 1 hour.

Valentine Heart Cakes

Valentine Heart Cakes Recipe
Show your Valentine how much you care by serving up one of these adorable heart cakes this year. These sweet treats are a cinch to put together and offer limitless variations for the toppings of your choice! Taste of Home Test Kitchen.
* 10 Servings
* Prep: 30 min.

Ingredients

* 10 individual cream-filled sponge cakes
* 1/4 cup corn syrup
* 1/4 cup pink sprinkles
* 3/4 cup canned vanilla frosting, divided
* 1/2 cup canned chocolate frosting
* Pink paste food coloring
* Coarse sugar

Directions

* Slice five sponge cakes diagonally in half widthwise in the same direction. Slice remaining cakes diagonally in the opposite direction.

* On each of four dessert plates, place two oppositely cut cake halves together to form a heart. In a microwave, heat corn syrup for 15 seconds or just until thinned; brush over tops and sides of cakes. Gently press sprinkles over cakes to coat.

* Assemble remaining cake halves into heart shapes on a wire rack over waxed paper. Place 1/2 cup vanilla frosting in a small microwave-safe bowl; tint pink. Place chocolate frosting in a separate small microwave-safe bowl. Microwave frostings on high for 10 seconds; stir. Microwave in 5-second intervals until slightly thinned.

* Spoon frosting evenly over tops and sides of cakes, letting excess drip off. Let stand until set. Repeat. Gently transfer cakes to dessert plates. Tint remaining vanilla frosting pink if desired. Pipe onto cakes and decorate with coarse sugar as desired. Yield: 10 servings.

Editor's Note: This recipe was tested with creamy-style frosting. Whipped frosting is not recommended for this recipe.

Valentine Heart Cakes published in Simple & Delicious January/February 2010, p8  Beth Layman :)

ALASKA SALMON AND THREE BEAN SALAD

ALASKA SALMON AND THREE BEAN SALAD
20 Minute Meal

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
8 oz. tender green beans, halved
1 cup canned cannellini beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1/2 cucumber, chopped into chunks
12 cherry tomatoes, halved
6 green onions, finely sliced
Handful young fresh spinach leaves or watercress

Dressing:

3 Tablespoons olive oil
2 Tablespoons lemon juice
2 teaspoons grainy mustard
Salt and freshly ground black pepper

Salad: Drain and chunk Alaska salmon, removing skin and bones (if any). Cover and set aside. Cook green beans in lightly salted boiling water for 4 to 5 minutes, until just tender. Rinse with cold water and drain well. Transfer to a salad bowl; add cannellini and pinto beans. Add cucumber, cherry tomatoes, green onions and spinach. Toss together to mix; add salmon chunks and toss again gently.

Dressing: Mix together olive oil, lemon juice and grainy mustard. Season with salt and pepper. Pour over salad just before serving, tossing gently to combine with ingredients.

Makes 4 Servings.

Nutrients per serving: 382 calories, 17g total fat, 3g saturated fat, 42% calories from fat, 58mg cholesterol, 28g protein, 27g carbohydrate, 9g fiber, 981mg sodium, 313mg calcium and 1.9g omega-3 fatty acids.

Corn and Oyster Casserole

Corn and Oyster Casserole



2 cans whole kernel corn, drained
1 can Oysters (use liquid)
1 cup white sauce of your choice
1 1/2 tsp. parsley flakes
1 tsp. minced onion
1/2 tsp. dill weed
Pepper to taste


Combine all and bake at 325 F - 45 to 50 minutes. Stir occasionally.

Valentine Roast Duckling with Raspberry Sauce

Valentine Roast Duckling with Raspberry Sauce

3 whole 4 1/2-5 lb. ducks
1 pkg. frozen raspberries, pureed
2 carrots, diced
2 celery stalks, diced
1 onion, diced
3 cloves garlic
2 bay leaves
1/2 c. tomato paste
1 tbsp. black peppercorns
1 c. sugar
5 tbsp. red wine vinegar
1 c. red wine
2 tbsp. shallots, chopped
Salt and pepper

Sprinkle some salt and pepper on the ducks and roast in a deep roasting pan for 1 hour 20 minutes. Let cool and debone the ducks, using the bones to make the sauce. Roughly chop the bones and brown for a few minutes in a stock pot. Add carrots, celery, onions and garlic and continue browning.

Then add tomato paste and mix it well. Add enough water just to cover the bones. Add bay leaves and peppercorns. Bring to a boil, skimming off the fat occasionally. Lower the heat to simmer until the volume
is reduced to half. Meanwhile, reduce the red wine with the shallots in a smaller pot until syrup consistency. Then add the duck stock through a strainer. Bring to a boil. Add the pureed raspberry and lower the heat.

In a shallow pan, caramelize the sugar with the vinegar and add to sauce. Adjust seasoning and thicken with cornstarch-water mixture. Strain the sauce.

Baked Chicken Burgers

Baked Chicken Burgers

1 c Chicken, cooked -- cut up
1 tb Onion, minced -- instant
1 c Celery -- chopped
1/4 ts Salt
1/2 c Cheese, American, processed
1/8 ts Pepper
1/4 c Mayonnaise
6 ea Burger bun -- split and Buttered


Heat oven to 350. In bowl, mix all ingredients except buns. Fill buns with chicken mixture. Wrap each sandwich in square of aluminum foil; place on baking sheet. Bake 20 minutes or til hot.

Easy Love Brownies

Easy Love Brownies
Want to impress your Valentine without actually doing a lot of work? Prove your culinary skills by using none of them with this recipe for Easy Love. We got this recipe from a chef who claims her delicious brownies came out of a box and all she did was add black walnuts.

Either she was telling the truth and this recipe will thrill your Valentine, or she's lying and made us look like complete idiots.

A box of your favorite brownie mix
1/4-1/2 cup American Black Walnuts (the secret ingredient)
1 teaspoon pure vanilla extract (the other secret ingredient)

Make the box per the instructions and add the vanilla and black walnuts as you mix. Bake by the box's directions only be sure to take them out early. Gooey brownies taste and appear better so it's another way of fooling your Valentine into thinking you used a from scratch recipe (just make sure they're not raw as most brownies call for eggs). Feel free to sprinkle more black walnuts for an even more home-made look. Enjoy. Marilyn.

Bonus Bacon Burgers

Bonus Bacon Burgers (30 Minute Main Dishes)

2 tbl cooked bacon pieces
1 tbl catsup
1 tbl prepared mustard
1 tsp dried minced onion
1 pound ground beef
2 tbl mayonnaise or salad dressing
2 tbl buttermilk salad dressing
2 tsp cooked bacon pieces
4 lettuce leaves
4 hamburger buns -- split
4 tomato slices

In a mixing bowl combine the 2 tablespoons bacon pieces, catsup, mustard, and onion. Add ground beef and mix well. Shape meat mixture into four 3/4 inch thick patties.

Place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat about 12 minutes or till done, turning once.

Meanwhile, combine mayonnaise or salad dressing, buttermilk salad dressing, and the 2 tsp bacon pieces. Serve burgers on lettuce-lined buns with salad dressing mixture and tomato slices. Makes 4 servings.

Tasty Timesaving Cooking Better Homes and Gardens
Copyright 1988 by Meredith Corp. Des Moines, Iowa
Formatted by ckpenner77

CORNED BEEF SKILLET

CORNED BEEF SKILLET

1 can corned beef, broken up with a fork
2 cups frozen hash browns, thawed
1/2 bell pepper, chopped
4 eggs
1 tablespoon prepared mustard

Spray a skillet with vegetable spray. Add corned beef, potatoes, and bell pepper. Cook a few minutes, stirring frequently. Beat eggs with mustard. Pour into skillet. Cook, stirring frequently, until eggs are set.

Yield: 4 servings.

FOILED BURGERS AKA "JACK SPECIAL"

FOILED BURGERS AKA "JACK SPECIAL"

1 lb Ground beef
4 Squares heavy duty foil (16x16 inches)
4 Carrots -- chopped
1 cn New potatoes -- sliced (16oz)
2 sm Green peppers -- chopped
Dehydrated onion flakes
Worcestershire sauce
Salt & pepper to taste

Separate the meat into 4 portions. Place each portion in the center of a aluminum foil square. Top with equal portions of chopped carrots, potatoes and bell peppers. Season with dehydrated onion flakes, Worcestershire sauce, salt and/or pepper to suit your taste.

Seal the foil, check for leaks. Place on the coals for 10 to 15 minutes per side.

Nutritional information: per serving: 389 calories; 22g fat; 548mg sodium; 95mg cholesterol

** Dallas Morning News - Food section - 7 June 1995

Microwave Oyster Stuffed Mushrooms

Microwave Oyster Stuffed Mushrooms

1 pint of mushrooms

Mix Together :

One 5 ounce can of oysters, chopped
1/4 cup of crumbled cooked bacon
1/4 cup of bread crumbs
1/4 teaspoon of dried parsley
1/2 teaspoon of instant minced onion
Dash of basil
1 tablespoon of oyster liquid


Wash the mushrooms.

Remove stems.

Prepare mixture and heap into mushroom caps.

Arrange on plate lined with paper towel.

Microwave for 3-4 minutes.

GRANDMA'S SALMON BALL

GRANDMA'S SALMON BALL

1 can salmon drained and separated
12 oz. cream cheese
2 tsp. worcestershire sauce
1 tsp. liquid smoke
2 green onions chopped
garlic to taste
chopped pecans and parsley

Mix Salmon and Cream cheese. Add Worcestershire sauce, liquid smoke, and green onions. Chill.

Shape into ball and roll in pecans and parsley.

Cupid's Cupcakes

Cupid's Cupcakes


1 box (about 18.25 ounces) white cake mix
1 teaspoon Pure Vanilla Extract
14 drops Red Food Color
Pink Frost Icing or Very Valentine Glaze (recipes follow)

Prepare white cake mix batter according to package directions, adding vanilla and 14 drops red food color to batter.Spoon batter into 24 regular-size muffin cups, which have been lined with paper baking liners, or greased.Bake according to package directions.Cool; top with Pink Frost Icing or Very Valentine Glaze.

Pink Frost Icing

1 tub prepared white icing
6 drops Red Food Color

Add 6 drops of red food color to one tub of prepared white icing.Stir until color is evenly distributed.Use to frost Cupid's Cupcakes, or any sweet Valentine's Day creation.

Very Valentine Glaze

1/2 cup white chocolate morsels
1 tablespoon milk
4 to 8 drops Red Food Color

Combine chocolate morsels with milk in a microwave safe bowl.

Microwave on high one min. Stir, and microwave again for 30 secs. Microwave for an additional 30 secs, if needed. The chocolate will retain some of its original shape. Remove from microwave and stir until completely melted.Divide the glaze in half and color each portion as desired. For a deep pink glaze, add 4 drops of red food color; for a red glaze, use 8 drops. Drizzle over Cupid's Cupcakes.

Valentine Rice Crispy Treats

Valentine Rice Crispy Treats

1/2 cup Butter
10 cups Crispy rice cereal
9 cups Miniature marshmallows
2 cups Candy Heart (the tiny red spice ones)
Candy Hearts (the ones with messages)
3/4 cup Miniature chocolate chips
Red food coloring

Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy hearts (spiced tiny red ones) and miniature chips together.

To marshmallow mixture, blend in 2 drops red food coloring, adding more coloring if necessary to reach desired shade.

Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy heart (with messages) spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares.

Cincinnati Chili

Cincinnati Chili

Source: Apartment Therapy the Kitchen
serves 2-4

1 pound ground beef
1 onion, minced
4 garlic cloves, minced
2 small dried red peppers
2 tablespoons chili powder
3 tablespoons natural unsweetened cocoa
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cumin
1/2 teaspoon chipotle pepper
1 teaspoon salt
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 15 ounce can tomato sauce
1 cup chicken or beef broth
1/2 cup water

Film a large, heavy frying pan with olive oil. Heat over medium high heat and when hot add the beef, minced onion and garlic, and chili powder. Crumble in the dried red peppers. Cook for about eight minutes or until the meat is browned.

In a separate bowl combine the cocoa, cinnamon, allspice, cumin, chipotle pepper, and salt. Add and stir fry for another couple minutes until fragrant.

Add the bay leaves, Worcestershire sauce, vinegar, tomato sauce, broth and water. Turn heat to low and simmer for an hour.

Serve over spaghetti with minced onion, hot kidney beans, and cheddar cheese.

Spicy Turkey Burgers

Spicy Turkey Burgers

1 pound ground turkey
1/4 cup grated onion
2 tablespoons plain yogurt
1 tablespoon fresh chopped dill or 1 teaspoon dried dill
1 large clove garlic
1/2 teaspoons TABASCO® brand Pepper Sauce
1 teaspoon salt
4 Kaiser rolls -- split
Lettuce leaves and tomato slices (optional)

Preheat broiler or grill. Combine turkey, onion, yogurt, dill, garlic, TABASCO® Sauce and salt in large bowl; mix well. Shape mixture into 1-1/2-inch-thick patties.

Broil or grill burgers 4 to 6 inches from heat source, 3 to 4 minutes on each side or until no longer pink in center. To serve, place burgers on bottom halves of rolls; top with lettuce leaves and tomato slices, if
desired, and remaining roll halves.

Makes 4 servings
http://www.fbnr.com/

Pete's Burger

Pete's Burger
Australian Style
Yield: Serves 4

4 slices aged Cheddar cheese
1 onion, cut into thick slices
4 slices of uncooked bacon
butter, for the rolls
4 hamburger buns with sesame seeds, halved
tomato ketchup or barbecue sauce, to serve
8 slices vine-ripened tomato
8 slices cornichons
8 large arugula leaves

Patties

1 3/4 pounds ground chuck
2 garlic cloves, crushed
pinch of red pepper flakes
2 tablespoons chopped fresh Italian parsley
pinch of dried oregano
1 egg
1/4 cup finely diced onion
2-4 tablespoons fresh bread crumbs
1 tablespoon Dijon mustard

To make the patties, mix all the ingredients in a large bowl and form into 4 patties.

Set up the outdoor grill for direct-heat cooking over medium-high heat. Place the patties on the grill and cook for 5 minutes, then turn and continue cooking for a couple of minutes until just done. A minute before you finish cooking the patties, lay the cheese slices on the patties and let melt. Remove and set aside to keep warm.

Meanwhile, place a griddle, plancha or piastra suitable for an outdoor grill on the grill to preheat. Cook the onion on the griddle until golden. Cook the bacon on the griddle to your liking.

Butter the rolls and place, butter side down, on the grill and cook until just golden with a bit of crunch to them. Remove and construct your burger starting with some sauce, the patties with cheese, then the bacon, onion, tomato, cornichons and arugula.

Speedy Taco Soup

Speedy Taco Soup

1 (12 oz) can chicken, undrained
1 (14 oz) can chicken broth
1 (16 oz) jar mild chunky salsa
1 (15 oz) can ranch style beans

In large saucepan combine all ingredients. Bring to a boil; reduce heat and simmer 15 minutes. (You may also add a can of whole kernel corn.)

Italian-American- Style Tuna Melts

Italian-American- Style Tuna Melts Serves 4

Ingredients

1 teaspoon anchovy paste
1/4 cup extra virgin olive oil (EVOO)
1/4 cup pitted chopped black olives, oil-cured or kalamata
1/2 small red onion, minced
2 ribs celery, minced
12 ounces canned or jarred tuna, drained and flaked
1 lemon, juiced
Freshly ground black pepper
2 tablespoons softened butter
4 top-split New England hot dog rolls
8 ounces fontina cheese, thinly sliced or shredded

Preparation

Pre-heat the broiler.

In a large bowl, combine the anchovy paste with the EVOO. Add the olives, onion, celery, tuna, lemon juice and pepper, to taste, and toss to combine. Lightly butter each side of the rolls and toast on each side under the broiler. Fill the rolls with the tuna salad and top with cheese. Arrange on a sheet pan and broil until the cheese melts. Transfer to serving plates and serve.

Brandade De Thon (Tuna)

Brandade De Thon (Tuna)

1 cup dried white beans
4 cloves garlic
water
2 tablespoons cream or olive oil
1 can tuna in oil
salt and pepper to taste
1/4 cup each, Swiss and Parmesan cheese -- grated
2 tablespoons butter
1/4 cup soft bread crumbs

Cook beans and garlic in water until tender (about 2 hours). Drain, and puree, or whirl in blender until smooth, with cream or olive oil, tuna, and a little bean liquid. When smooth, season to taste with salt, and add the cheeses. Place in shallow baking dish (I spray dish well) dot with butter and sprinkle with bread crumbs (I often add more bread crumbs). Bake 375 for 20 minutes or until hot and brown.

French Fry Spam Casserole

French Fry Spam Casserole

32 oz Frozen french fried potatoes, thawed
2 c Fat-free cheddar cheese, shredded
2 c Fat-free sour cream
10 3/4 oz Low-fat cream of mushroom soup
12 oz Spam Lite luncheon meat, cubed
1/2 c Bell peppers, chopped
1/2 c Onions, chopped
1 c White bread crumbs

Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray; set aside. In a mixing bowl, combine potatoes, cheese, sour cream, soup, luncheon meat, bell peppers, and onions. Mix well. Spoon into prepared pan. Sprinkle with crumbs. Bake for 40 minutes, or until heated through.

Spanish Hamburgers

Spanish Hamburgers

2 lb hamburger
2 medium onions
2 medium green peppers
1 can tomatoes
1 can tomato sauce
2 cup rice, cooked

Form hamburger into patties.

Brown over medium heat until partially cooked.

Layer in the bottom of a roasting pan.

Cut half of one onion and half of one pepper in slices.

Chop the remaining onions and peppers.

Mix in the rice, chopped onions, and chopped peppers.

Cover with tomatoes and tomato sauce.

Place the onion and pepper slices on top.

Sprinkle liberally with salt and pepper.

Add a few dashes of hot pepper sauce, if desired.

Cook, covered, at 375 for about 45 minutes, or until the meat is thoroughly cooked.

Source : The ourkitchentable2 mailer on yahoogroups.com

SPAM VEGGIE PITA POCKETS

SPAM VEGGIE PITA POCKETS
Serving Size : 8

1 cn SPAM Luncheon Meat, cubed -(7 oz)
1 c Chopped broccoli
1 c Chopped cauliflower
1 Tomato, chopped
1 Carrot, peeled and chopped
1/3 c Chopped cucumber
1/3 c Finely chopped onion
1/2 c Italian salad dressing
4 Pita pocket breads, halved

In bowl, combine SPAM, broccoli, cauliflower, tomato, carrot, cucumber, and onion. Toss with dressing. Cover and chill several hours. Spoon salad mixture into pocket bread.

Salmon-Cheese Pie

Salmon-Cheese Pie

Recipe By :Meal-In-One Favorites
Serving Size : 6
Categories : Entrée

pastry for 10-inch double crust pie
1 egg white lightly beaten
1 15 1/2-ounce can red salmon drain -- skin, bone, and flake (reserve liquid)
1/3 cup celery sliced
1/3 cup green onion sliced
1/3 cup green bell pepper sliced
3 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups liquid (salmon liquid plus milk)
1 teaspoon dill weed dried
1/2 teaspoon salt
few drops hot pepper sauce to taste
3 eggs lightly beaten
2 tablespoons sherry
2/3 cup sharp cheddar cheese grated

Roll out half of the pastry; fit into pan and brush with beaten egg white.

Reserve remaining egg white. Wrap and refrigerate remaining pastry for top crust.

Place salmon in bowl and toss with celery, green onions, and green pepper. Heat butter or margarine in saucepan and stir in flour; cook for 3 minutes, sitrring. Slowly add liquid and stir until thickened. Remove from heat;

stir in dill, salt, hot pepper sauce, eggs, sherry, 1/3 cup cheese, and salmon mixture. Brush pastry crust again with reserved egg white; sprinkle with remaining 1/3 cup cheese and top with salmon mixture.

Roll remaining pastry dough into a 12-inch round; place over filling and adjust to fit. Seal and flute edges; cut slits for steam to escape.

Bake in preheated 425° F oven for 30 minutes or until crust is golden brown. Let cool 10 minutes before cutting.

Source:  "Cookin' 99 CD Collection"

Valentine Fluff

Valentine Fluff

1 can cherry pie filling
1 can Eagle Brand sweetened condensed milk
1 small can crushed pineapple, drained
1 (12 oz.) container Cool Whip
Pecans (if desired)

Mix all ingredients together and chill.

Kraut Burgers

Kraut Burgers (bierochen)

1 lb Lean Ground Beef
1 ea Large Onion, Finely Chopped
3 T Shortening
2 ea Loaves Frozen Bread Dough*
1 ea Sm. Head Of Cabbage Shredded
1 x Salt & Pepper To Taste

* Or substitute your favorite 2 loaf bread dough recipe.

~------------------------------------------------------
Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste.

Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners together and pinch sides shut.

Let rise 2o minutes.

Bake at 375 Degrees F. for about 20 minutes or until brown. Brush tops with melted butter as the dough
cools.

In-n-out® Double-double®

In-n-out® Double-double®

This is a recipe for making what I believe is the best hamburger in the world. The secret to duplicating this
and other fast-food burgers is getting the beef patties real thin...about 1/4 inch-thick. If you like -- you can
press the beef thin onto wax paper and freeze the patties ahead of time. This makes them easier to work with on the hot pan.

1 plain hamburger bun
1/3 pound ground beef
Dash salt
1 tablespoon Kraft Thousand Island dressing
1 large tomato slice (or 2 small slices)
1 large lettuce leaf
4 slices American cheese (Singles) -or- 2 slices real American cheese
1 whole onion slice (sliced thin)

1. Preheat a frying pan over medium heat.

2. Lightly toast the both halves of the hamburger bun, face down in the pan. Set aside.

3. Separate the beef into two even portions, and form each half into a thin patty slightly larger than the bun.

4. Lightly salt each patty and cook for 2-3 minutes on the first side.

5. Flip the patties over and immediately place two slices of cheese on each one. Cook for 2-3 minutes.

6. Assemble the burger in the following stacking order from the bottom up:
bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion slice
beef patty with cheese
top bun.

Makes one hamburger.

Bistro Cheeseburger

Bistro Cheeseburger
Serving Size : 4

1 1/2 pounds ground beef
Vegetable oil
4 slices sweet onion -- 1/2 inch thick
4 crusty rolls -- split, toasted
4 romaine lettuce leaves
4 tomato slices -- 1/2 inch thick
8 slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard

In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set aside.

Shape ground beef into four 3/4in. thick patties. Lightly brush oil onto cut sides of onion. Place patties and onions on grid over medium, ash covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, after turning. Approximately 1 minute before burgers are done, top each burger with 2 slices cheese.

Meanwhile, spread equal parts of sauce mixture on top half of each roll.

Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion. Close sandwiches.

BEEF BURGERS WITH CARAMELIZED ONIONS

BEEF BURGERS WITH CARAMELIZED ONIONS
Yield: 4 servings

1/3 c Bulgur
2 ts Olive oil
4 c Onion (s), sliced (4 med)
2 ts Sugar
2 ts Balsamic vinegar
Salt to taste
3/4 lb Lean ground beef
2 tb Tomato paste
1/4 c Parsley, chopped
1/4 ts Black pepper
4 Hamburger buns
Split and toasted
Lettuce

In a small bowl, combine the bulgur with 1/2 cup warm water; let stand for 30 min, or until the bulgur is
tender and the water is absorbed.

In a large non-stick skillet, heat oil over low heat.

Add onions and sugar; saute until the onions are tender and dark golden, about 15 min. Stir in 1/4 cup
water and vinegar. Season with salt and keep warm.

Prepare the grill or preheat the broiler. In a medium bowl, combine the bulgur, beef, tomato paste, parsley, 1/2 tsp salt and pepper; mix thoroughly but lightly. Shape into four 3/4-inch-thick patties.

Grill over high heat or broil on a lightly oiled rack until browned and cooked through, about 5 min per side. Blot the patties with paper towels. Place each patty on a bun, top with the caramelized onions and garnish with lettuce.

eating Well Recipe Rescue Cookbook pg 149

Chinese Burgers

Chinese Burgers
Recipe By :Illinois State Fair - 1993

2 pounds ground beef
3/4 cup soy sauce -- divided
1 teaspoon ground ginger
pepper to taste
6 Tablespoons bean sprouts
5 ounces chopped water chestnuts -- drained
1/4 cup green onion -- chopped

In a large mixing bowl combine meat, 1/4 cup soy sauce, ginger & pepper. Toss with fork until well blended. Shape in 12 - 3" patties. Combine sprouts, water chestnuts, green onions & 1/2 cup soy
sauce. Spoon mixture equally onto 6 patties. Cover with 6 remaining patties & seal by pressing meat edges together. Place burgers on rack of broiling pan. Brush with soy sauce. Broil 3-4 minutes on each
side, basting with remaining soy sauce. Serve atop bun halves.

Description:
"Bobbie Jo Mellulis * 2nd Place Illinois State Fair Beef * Greenvile IL"
Source:
"Country Cooking In Illinois 1993"

CREAMY BEST BEAN AND SALMON SOUP

CREAMY BEST BEAN AND SALMON SOUP
20 Minute Meal

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 can (14.5 oz.) fat-free chicken broth
1 package (10.5 oz.) frozen cut green beans or Italian beans
1 package (10.5 oz.) frozen lima beans
2 cans (12 oz. each) evaporated skim milk
1 can (14.5 oz.) Mexicorn or cut corn
1 can (8.75 oz.) black-eye peas or red beans, rinsed and drained
1 teaspoon mesquite, Cajun, or Creole seasoning
1/2 teaspoon dried thyme
1/4 teaspoon hickory liquid smoke
1/4 teaspoon onion powder

Drain salmon, reserving liquid. Remove skin and bones (if any); chunk salmon. In stockpot or large saucepan, bring chicken broth to a boil; stir in green beans and lima beans. Cook 2 minutes over high heat. Stir in reserved salmon liquid, evaporated milk, corn, black-eye peas, and seasonings. Continue cooking over low heat 5 minutes. Stir in salmon; heat through.

Makes 6 to 8 servings.

Nutrients per serving: 367 calories, 6g total fat, 2g saturated fat, 15% of calories from fat, 43mg cholesterol, 33g protein, 46g carbohydrate, 7g fiber, 1247mg sodium, 585mg calcium and 1.2g omega-3 fatty acids.

http://www.alaskase afood.org/ canned/recipes/

Cable Car Tuna Casserole

Cable Car Tuna Casserole

6 ounces Egg noodles -- cooked al dente drained
1/2 teaspoon Thyme
1/4 teaspoon Salt
1 10.1/2 ounce can cream of -- celery soup
1/2 cup Milk
2 - 7ounce cans solid white -- tuna, drained and fl
1 cup Up coarsely chopped celery
1/3 cup Coarsely chopped green -- pepper
1/3 cup Sliced water chestnuts
1/3 cup Chopped scallions with some -- green tops
1/2 cup Mayonnaise
3/4 cup Grated sharp Cheddar cheese
1/4 cup Chopped toasted almonds

Serves 6

Preheat oven to 425 degrees. Inn a 2-quart casserole combine noodles, thyme and salt. Set aside. Mix together the soup and milk in a saucepan and heat, stirring constantly until smooth. Add tuna, celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 Tablespoons of the cheese. Heat and stir until the cheese is melted. Add cheese sauce to casserole and mix thoroughly. Sprinkle top with remaining grated cheese and almonds.

 Bake for about 20 minutes until bubbly and lightly browned.

˜Big Evil’ Cheeseburger

˜Big Evil’ Cheeseburger
Serves 4

For the sauce:

1 tablespoon sweet pickle relish
2 teaspoons finely minced onion
1 tablespoon ketchup
1 tablespoon extra virgin olive oil
1/4 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
2 teaspoons sugar
1/2 cup canola mayonnaise
Salt and pepper

For the burger:

1 pound ground beef (I used 90/10)
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 slices of cheese (I use American or cheddar)
4 hamburger buns, toasted
1 cup shredded iceberg lettuce
1/2 cup finely sliced white onion
8 dill pickle slices
4 slices of tomato

In a small bowl combine all the ingredients for the sauce expect the mayonnaise and whisk until thoroughly combined. Add the mayonnaise and whisk until well mixed. Chill for at least four hours, and up to a week.

In a medium bowl combine the ground beef, salt, garlic powder, and black pepper. Mix until the spices are well incorporated and divide into four patties. Cover and chill for one hour.

Once rested cook on the grill over medium high heat until they reach your preferred level of doneness. I like mine around medium. Add the cheese to the burgers for the last few minutes of cooking to melt.

To assemble, spread sauce on both sides of the toasted bun. On the top bun put 1/4 of the lettuce and onions. Next add the pickles and tomato. Place the burger patty, cheese side down, on the top bun. Top with the bottom half of the bun.

Apple Tossed Salad

Apple Tossed Salad

1/3 cup red wine vinegar or cider vinegar
1/4 cup olive or vegetable oil
3 tablespoons water
1 garlic clove, minced
1 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups torn romaine
1 medium red apple, thinly sliced
1 small sweet onion, sliced and separated into rings
1/4 cup sunflower kernels or walnuts

Directions

In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. In a salad bowl, combine the romaine, apple, onion and sunflower kernel. Add dressing and toss to coat. Let stand for 30 minutes.

Dorie http://groups.yahoo.com/group/DoriesRecipeBox

Valentine Berries and Cream

Valentine Berries and Cream Recipe
Everyone was so impressed with this scrumptious filled chocolate heart served at a banquet held by our adult Sunday school class. I got the recipe, and now I enjoy rave reviews from family and friends when I serve it.

This recipe is:  Contest Winning
* 8-10 Servings
* Prep: 30 min. + chilling

Ingredients

* 8 ounces semisweet chocolate, chopped
* 1 tablespoon shortening
* 2 packages (3 ounces each) cream cheese, softened
* 1/4 cup butter, softened
* 1-1/2 cups confectioners' sugar
* 1/3 cup baking cocoa
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 2-1/2 cups heavy whipping cream, whipped, divided
* 1-1/2 cups fresh strawberries, halved

Directions

* Line a 9-in. heart-shaped or square pan with foil; set aside. In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 in. up the sides.

* Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.

* In a large bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth.

* Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 388 calories, 32 g fat (19 g saturated fat), 104 mg cholesterol, 96 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Valentine Berries and Cream published in Taste of Home February/March 2000, p25  Beth Layman :)

Chili

Chili

1 onion chopped
3-4 garlic cloves, chopped, or more
1 Tbsp olive oil
6 cups vegetable stock or vegetable bouillon
12 roasted, peeled, chopped green chiles, or to taste
2 Tbsp. flour or cornstarch
salt
pepper to taste
1-2 potato diced (1/2″ or so)
1-2 chopped tomatoes
cilantro, cumin, oregano

Saute onion, garlic in olive oil. Add chiles, stock. Add salt and pepper. Dissolve flour or cornstarch in a cup of hot water and add, stirring to prevent lumps. Simmer for 45 minutes.

Add with the chiles and stock. Potatoes help thicken the chiles, especially after it has been frozen since they tend to disintegrate in the freezer. Add the cilantro after it has simmered to retain the fresh cilantro flavor.

Serve this sauce over enchiladas, burritos, eggs, beans, using fresh New Mexico green chiles, NOT canned.

Pressure Cooker Chili

Pressure Cooker Chili

Submitted By: Spyce
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 6
"Chili cooked in a pressure cooker is fast, and the spices and unsweetened cocoa give it a rich flavor."

Ingredients:

1 pound ground beef
2 teaspoons olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed
2 (14.5 ounce) cans diced tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons unsweetened cocoa powder
1/4 teaspoon crushed red pepper flakes, or to taste
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt, or to taste
2 cups water

Directions:

1. Place the ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8 to 10 minutes. Remove the ground beef, and drain off the excess fat.

2. Return the open pressure cooker to the burner over medium heat, pour in the olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3 to 4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.

3. Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes.  Remove cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.

4. When the pressure is fully released, remove the lid, stir the chili, and serve.
http://www.allrecipes.com/

Beef Boulette Burgers

Beef Boulette Burgers
Yield: 8 servings

2 lb Ground Beef
1/2 c Bread Crumbs; Dry
2 tb Onion; Finely Chopped
1 1/2 ts Salt
1 c Dairy Sour Cream
4 oz Mushrooms; ** Use 1 4-oz can of mushroom stems and pieces, drained and chopped.

2 tb Parsley; Snipped
1/4 ts Pepper

Mix all the ingredients together. Shape the mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.

Turkey Patties Oriental

Turkey Patties Oriental
Serving Size : 4

1 1/4 lb Ground Turkey
1/3 c Dry bread crumbs
1 ea Egg
3/4 t Garlic salt
1 T Cooking oil
2 ea Stalks celery, cut diagonal
1 ea Onion, cut in thin rings
1 x Green pepper, cut 3/4"pieces
2 ea Tomatoes, med., cut in 1/8's
1 x Oriental Sauce
1 c Chicken broth
1 T Soy sauce
2 t Cornstarch
1 t Sugar
1 t Vinegar
1 x Dash, white pepper

Mix first 4 ingredients. Form into 4-6 patties, each about 3/4-thick.

Heat oil in large skillet over medium-high heat. Saute burgers 3 mediums each side, until browned.

Mix Oriental Sauce and pour over burgers; bring to a boil, stirring occasionally.

Reduce heat; add celery, onion and pepper. Simmer, covered, 6 minutes. Salt and pepper to taste. Add tomato; simmer 2 to 3 minutes, until meat is no longer pink.

Crockpot Oyster Stew

Crockpot Oyster Stew

Oyster stew is a traditional Christmas Eve recipe.  This version is easily made in your crockpot, so you can wrap gifts, decorated the Christmas tree, or just sit and relax.

Ingredients:

8 cups whole milk
1 small onion, minced
2 cloves garlic, minced
1 red bell pepper, chopped
1 cup frozen hash brown potatoes, thawed and drained
1/2 cup butter
2 pints fresh oysters OR 2 (8 oz.) cans whole oysters, drained, reserving liquid
1 tsp. salt
2 tsp. Worcestershire sauce
1/4 cup chopped fresh chives

Preparation:

In 4 quart crockpot combine milk, onion, garlic, red bell pepper, and thawed potatoes and cook, covered, on high for 1-1/2 hours.

Toward end of this cooking time, in large heavy saucepan, melt butter and add oysters with liquid.

Simmer on low until edges of oysters curl, about 4-5 minutes.

Add salt and Worcestershire sauce to the oysters and stir well.

Add oyster mixture to crockpot, cover, and cook on low for 2-3 hours, stirring occasionally.

Sprinkle with chives and serve.

6 servings

Source : Your about.com guide for busy cooks

Easy Chinese Chicken Salad

Easy Chinese Chicken Salad

3 1 10oz can chicken meat shredded
2 tablespoons toasted slivered almonds
2 tablespoons toasted sesame seeds
1/2 head lettuce chopped coleslaw style
2 green onions or red onion sliced

Dressing--

2 tablespoons sugar
1/2 cup oil
3 tablespoons Chinese vinegar; (rice vinegar)
1 teaspoon salt
1 teaspoon Accent; (MSG)
1/2 teaspoon pepper

Mix up dressing and pour over the salad. Add 1 package uncooked, crushed Ramen noodles (save spice packet for anything else) before serving.

I like lots of dressing on my salad so I double or triple the dressing recipe and serve it on the side. The extra dressing can then be added to some salad dressing or mayonaise , add some extra spices and used for pasta and ham salad. I can prepare both meals in one night. The pasta sald is that much better after it sits a day or two melding the flavors.

SPAM BREAKFAST BURRITOS

SPAM BREAKFAST BURRITOS
Serving Size : 6

1 cn SPAM Luncheon Meat, cubed-(12 oz)
4 Eggs
2 tb Milk
1 tb Butter or margarine
6 Flour tortillas (6")
1 c Shredded Cheddar cheese,-divided
1 c Shredded Monterey Jack-cheese, divided
Salsa to Taco Sauce

Heat oven to 400'F. In bowl, beat together SPAM, eggs, and milk. Melt butter in large skillet; add egg
mixture. Cook, stirring, to desired doneness. Fill each tortilla with SPAM mixture and half of cheeses.
Roll burrito; place seam side down on 12x8″ baking dish. Sprinkle remaining cheese over top of burritos.

Bake 5-10 minutes of until cheese is melted. Serve with salsa.

So-Simple Tuna-Pasta Casserole

So-Simple Tuna-Pasta Casserole
4 servings

INGREDIENTS

Casserole

1 bag (24 oz) frozen pasta, carrots, broccoli, sugar snap peas & garlic sauce
2 cans (5 oz each) tuna in water, drained, flaked
1 can (10 3/4 oz) condensed cream of potato soup
1/4 cup milk

Topping

1 cup soft bread crumbs (about 2 slices white bread)
2 tablespoons butter or margarine, melted

DIRECTIONS

1.Heat oven to 350F. Spray 2-quart casserole with cooking spray.

2.In large microwavable bowl, place pasta-vegetable mixture. Cover with plastic wrap; microwave on High 9 to 11 minutes, stirring halfway through microwave time, until sauce chips are melted and vegetables are cooked. Stir in tuna, soup and milk. Pour into casserole.

3. In small bowl, toss topping ingredients. Sprinkle over tuna mixture.

4. Bake 25 to 30 minutes or until hot and topping is golden brown.

Crab Dip

Crab Dip

11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf round, crusty Italian bread

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.

3. Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.

4. Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

Valentine Brownies

Valentine Brownies Recipe
In Austin, Texas, Susan Ohlendorf found a fun way to show her loved ones how much she cares. She prepares brownies from a mix, cuts a heart shape out of each one and fills the center with homemade frosting. "Our grandson loves to eat the little heart-shaped brownies that are left over," she notes.

* 15 Servings
* Prep: 40 min.
Ingredients

* 1 package fudge brownie mix (13-inch x 9-inch pan size)
* 1/2 cup butter, softened
* 1-1/2 cups confectioners' sugar
* 1/4 teaspoon vanilla extract
* 1/4 cup baking cocoa

Directions

* Prepare and bake brownie mix according to package directions for fudge-like brownies. Cool completely on a wire rack.

* Meanwhile, in a small bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy. Place in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag; set aside.

* Line a baking sheet with waxed paper. Dust with cocoa; set aside. Cut brownies into 15 rectangles. Using a 1-1/2-in. heart-shaped cookie cutter, cut out a heart from the center of each brownie. Reserve cutout centers for another use. Place brownies on prepared baking sheet. Pipe frosting into centers of brownies. Yield: 15 brownies.

Valentine Brownies published in Quick Cooking January/February 2004, p53 Beth Layman :)

Crockpot Chunky Pork and Sausage Chili

Crockpot Chunky Pork and Sausage Chili


1 pound boneless pork country-style ribs -- cut into 3/4 inch cubes
1/2 pound fully cooked smoked sausage -- cut into 1/2 inch slices
1 cup chopped onion
1 cup chopped celery
2 cloves garlic -- crushed
1 can black beans -- (15 oz.) rinsed and drained
1 can tomato sauce -- (15 oz.)
1 can diced tomatoes with green chiles -- (10 oz.)
1 cup beer (room temperature) -- or water
2 teaspoons chili powder
1/2 teaspoon ground cumin
Salt and pepper -- to taste

Place all ingredients in 4-quart slow cooker; mix gently. Cover and cook on low heat setting for 8-10 hours until pork is tender.

Serving Suggestions: This hearty southwestern stew is chunky with pork, sausage, and beans. Serve from the slow cooker directly over hot cooked rice,with cornbread or with corn tortillas, and accompany with
celery and carrot sticks. Garnish with a dollop of sour cream and chopped fresh cilantro, if desired.

Hometown Burgers

Hometown Burgers

1 pound ground beef
3/4 cup thinly sliced mushrooms
1/4 cup finely chopped onion
1/4 teaspoon salt
a dash of black pepper
1/3 cup barbecue sauce
4 hamburger buns, split, toasted, and buttered
lettuce leaves
tomato slices
sliced onion

In large bowl, combine beef, mushrooms, chopped onion, salt, and pepper. Shape into four 1-inch-thick patties. Cook until desired doneness, turning and brushing often with barbecue sauce. Serve patties on buns and garnish with lettuce, tomato, onion, mustard, mayonnaise, etc....if desired.

Source : The ourkitchentable2 mailer on yahoogroups.com

Clam Cakes

Clam Cakes
2 c. flour
4 tsp. baking powder (level)
1 tsp. salt
1 can (6 oz.) minced clams, undrained
1 bottle of clam juice
Hot fat for frying



Mix together the flour, baking powder, salt and minced clams. Add clam juice until mixture drops easily off a tablespoon. Drop by tablespoonfuls into hot fat and cook 2 to 3 minutes until golden brown. Drain and serve.

Puttanesca P'schetti with Shrimp

Puttanesca P'schetti with Shrimp
Serves 4

Ingredients

Salt
1 pound spaghetti
1 pound shrimp, peeled and tails left on
2 teaspoons Old Bay seasoning
1 teaspoon grated lemon peel
1/4 cup extra virgin olive oil (EVOO)
6 canned anchovy fillets
4 large cloves garlic, finely chopped or grated
1 teaspoon crushed red pepper
2 pints grape tomatoes
1/2 cup oil-cured olives, chopped
3 tablespoons brined capers
1/3 cup dry vermouth
1/2 cup fresh basil leaves, torn or shredded
1/2 cup flat leaf parsley leaves, chopped

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.

While the pasta is working, in a bowl, toss the shrimp with the Old Bay and lemon peel.

In a large, deep skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add the anchovies and cook until melted, then add the garlic and crushed red pepper. Stir for 2 minutes. Add the tomatoes, olives and capers, cover the skillet, lower the heat and cook, stirring once halfway through, until the tomatoes burst, about 12 minutes. Using a potato masher, squash any unburst tomatoes.

In a medium skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the shrimp and cook until firm and pink, 3 to 4 minutes. Pour in the vermouth and cook until the alcohol is cooked off, 1 minute.

In a large bowl, toss the pasta with the reserved cooking water, tomato sauce, basil and parsley; stir in the shrimp and pan drippings.

Braised Pork Chops

Braised Pork Chops
4 Servings
Prep/Total Time: 30 min.

Ingredients

1 teaspoon rubbed sage
1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup dry white wine or apple juice, divided
1 tablespoon minced fresh parsley

Directions

Combine the sage, rosemary, garlic, salt and pepper; rub over both sides of pork chops. In a large nonstick skillet, brown chops on both sides in butter and oil. Remove.

Add 1/2 cup wine or juice to the skillet; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 8-10 minutes or until meat juices run clear, basting occasionally. Remove chops to a serving platter and keep warm.

Add the remaining wine or juice to the skillet. Bring to a boil, loosening any browned bits from the pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Pour over pork chops; sprinkle with parsley. Yield: 4 servings.

Italian Whole Meal Salad

Italian Whole Meal Salad
Recipe By :Meal-In-One Favorites
Serving Size : 6
Categories : Salad

1 7-ounce can tuna albacore -- drained
2 teaspoons lemon juice fresh
1 romaine lettuce big bunch -- crisped
1/2 pound ham capacallo* or boiled -- thinly sliced
3/4 pound provolone cheese thinly sliced
3/4 pound salami cotto salami thinly sliced
1/2 pound mushroom fresh -- thinly sliced
1 8-ounce jar marinated artichoke hearts or 3 fresh artichokes -- cooked, quartered, with choke and leaves removed
1/2 pound cherry tomato
cauliflowerets -- cut into slices
celery -- cut into julienne strips
carrot -- cut into julienne strips
cucumber -- cut into julienne strips
pitted green and ripe olives

* part two.

1 cup olive oil
2 garlic small minced
1/3 cup red wine vinegar
2 tablespoons parsley minced fresh or cilantro** or 1 tablespoon of dried
1 teaspoon salt
freshly ground pepper to taste

Sprinkle tuna with lemon juice. Arrange bite-size pieces of romaine lettuce on individual salad plates; decoratively place any or all of the meats and vegetables on lettuce leaves in equal portions. Pass Italian
Dressing separately when served.

Italian Dressing: *Whip dressing ingredients in blender or food processor.

* Capacallo can be found in your delicatessen.

** Cilantro is the parsley-like leaves of fresh coriander. It can be purchased in the specialty section of most supermarkets' produce departments.

Source: "Cookin' 99 CD Collection"

NOTES : Try your own combination of cheeses, meats, or vegetables.

Valentine Cookie Bouquet

Valentine Cookie Bouquet Recipe
"I always try to do something special with my fair entries. This cookie bouquet was a blue-ribbon winner," says Marlene Gates, Sun City, Arizona. "It is a great gift for a loved one or makes a nice Valentine's Day centerpiece."

* 24 Servings
* Prep: 25 min.
* Bake: 20 min. + cooling

Ingredients

* 1 cup butter, softened
* 1 cup sugar
* 1/4 cup milk
* 1 egg
* 1 teaspoon vanilla extract
* 2-3/4 cups all-purpose flour
* 1/2 cup baking cocoa
* 3/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 24 long wooden skewers

FROSTING:

* 1/2 cup butter, softened
* 2 cups confectioners' sugar
* 2 to 3 tablespoons maraschino cherry juice

Directions

* In a large bowl, cream butter and sugar. Beat in the milk, egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

* On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut out with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.

* Place skewers on top of each cookie with one end of each skewer about 1 in. from top of each heart. Gently press into the dough. Place a little extra dough over each skewer; press into cookie to secure. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.

* Roll out remaining dough on a lightly floured surface. Cut out with a floured 3-in. heart-shaped cookie cutter. Cut out centers with a 1-in. heart-shaped cookie cutter. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.

* In a bowl, combine butter, confectioners' sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 234 calories, 12 g fat (7 g saturated fat), 40 mg cholesterol, 146 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.

Valentine Cookie Bouquet published in Taste of Home February/March 2004, pback cover
Beth Layman :)

Reuben Dip

Reuben Dip

10 ounces corned beef -- finely chopped
16 ounces sauerkraut (canned) -- drained and chopped
1 cup Thousand island salad dressing
8 ounces Swiss cheese -- shredded

Mix all ingredients. Bake in 1 1/2 to 2 quart dish at 350º for 30 minutes. Serve with rye chips.

Source: "Simply the Best Recipes with 5 Ingredients or Less"
S(MC Formatted / Posted By): "Mary

Copyright: "©1998 Cookbook Publishers, Inc., Lenexa, KS 66219"

Banana Pineapple Delight Pie

Banana Pineapple Delight Pie
Submitted By: Connie Banks
Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 30 Minutes
Servings: 24

2 cups crushed graham crackers
1/2 cup margarine, melted
1/2 cup margarine
2 cups confectioners' sugar
2 eggs
4 tablespoons cornstarch
1 tablespoon vanilla extract
3 bananas
1/4 cup lemon juice
1 (20 ounce) can crushed pineapple in heavy syrup, drained
1 (8 ounce) container frozen whipped topping, thawed

Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.

In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla.

Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.

Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.

Dilled Tuna Bake

Dilled Tuna Bake
Serving Size : 4

3 tablespoons Margarine
1/2 cup Chopped onion
1 cup Sliced celery
3 tablespoons Flour
1 teaspoon Dillweed
Salt & pepper to taste
2 cups Milk
1 cup Tuna -- drained
1 cup Peas -- drained
1 package Refrigerated biscuits

Saute onion and celery in margarine about 5 minutes.

Blend in flour, dill weed, salt and pepper; cook, stirring constantly until mixture bubbles; slowly stir in milk. Cook, stirring constantly until sauce thickens. Flake tuna, stir in with peas, bring to boiling, stirring often.

Pour into a 6 cup casserole; arrange biscuits on top. Bake in 400 oven 20 minutes or until biscuits are brown.

Italian Cabbage Salad

Italian Cabbage Salad
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?

Beef Chili with Navy Beans

Beef Chili with Navy Beans

1 lb Navy beans
1 lb Lean beef stew trimmed of - fat and cut into 1/4 to - 1/2 inch pieces
2 Onions cut into 1/2 inch - pieces
1 tb Chopped garlic
1 tb Chili powder
1 t Salt
2 tb Tomato paste
1 lg Tomato (1/2 lb) cut into - 1/2 inch pieces

Remove any stones from the beans and wash them thoroughly in a sieve. Place the beans in a pot with beef, onions, garlic, chili powder, salt, tomato paste, tomato and add 6 c of water. Bring to a boil, reduce the heat to very low and simmer 2 to 2 1/2 hours.

Turkey Burgers With Dilled Mustard Sauce

Turkey Burgers With Dilled Mustard Sauce

Recipe By :Shared for the swap by DJUSELESS


---Burgers---

1 pound ground turkey
1 tablespoon minced onion
1 tablespoon prepared mustard
1/4 teaspoon pepper
4 hamburger buns -- split

---Dilled Mustard Sauce---

1/4 cup mayonnaise or salad dressing
1 teaspoon fresh dill (or 1/4 tsp dried) -- chopped
1 teaspoon prepared mustard

DIRECTIONS FOR THE BURGERS: Prepare dilled mustard sauce. Mix ground turkey, onion, mustard, and pepper. Shape mixture into 4 patties, each about 3/4 inch thick. Lightly grease cooking surface of grill. Cover and grill patties 4-5 inches from medium coals (or on low-medium on a gas grill), turning once until no longer pink in center. Serve on buns with sauce. Serves 4.

DIRECTIONS FOR THE DILLED MUSTARD SAUCE: Mix all ingredients. Cover and refrigerate until serving time.

Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/

Salmon Puffs

Salmon Puffs


1 can salmon bones removed
2 eggs beaten
1/2 cup buttermilk
1/2 cup flour
1/4 teaspoon baking soda
pinch of salt

Mix all ingredients in order listed. Drop by tablespoonfuls in to hot, deep fat: fry until golden brown. Drain.

Makes 6 servings.

Bacon-Oyster Bites

Bacon-Oyster Bites

1 can (5-oz) smoked oysters; drained and chopped
1/2 c Herb-seasoned stuffing mix
1/4 c Water
8 slices Bacon; halved, and partially cooked

Combine oysters, herb-stuffing mix and water. Form into balls, using about 1 tablespoon mixture for each. Wrap a half slice of bacon around each and secure with a toothpick. Place on a rack in a shallow baking
pan and cook at 350 degrees for 25 to 30 minutes. Makes 16.

Source: justshellfishrecipe s via The Our_Recipe_World mailer on yahoogroups

Lemon Slice-and-Bakes

Lemon Slice-and-Bakes

1 cup (2 sticks) butter
1/2 cup granulated sugar
2 cups cake flour
Finely grated rind of 3 lemons
Powdered sugar

In a large bowl, beat the butter well.
Add the sugar gradually. Beat well.
Add the flour, 1/2 cup at a time. Mix well after each addition.
Add the rind and mix well.
Divide the dough in half. Roll into logs about 1 1/2 inches in diameter.
Roll each log in the powdered sugar.
Wrap in waxed paper and chill until firm.
If baking later, freeze the shaped dough. Defrost slightly before baking.
Preheat the oven to 300 F. Slice the dough to 1/4 inch thick.
Place on ungreased cooking sheets.
Bake for 30 minutes or until the edges are golden.
Transfer to a wire rack to cool. Store in an airtight container in the refrigerator for up to a week or freeze up to a month.

 Makes 3 dozen.

Valentine Cakes

Valentine Cakes Recipe

These individual chocolate layer cakes are a sweet way to say "I love you" even when it's not Valentine's Day. Field editor Dixie Terry from Goreville, Illinois shared this recipe.
* 2 Servings
* Prep: 30 min. Bake: 15 min. + cooling

Ingredients

* 3/4 cup all-purpose flour
* 1/4 cup sugar
* 1/4 cup packed brown sugar
* 3 tablespoons baking cocoa
* 1/2 teaspoon baking soda
* 1/8 teaspoon salt
* 1/2 cup water
* 3 tablespoons vegetable oil
* 1/2 teaspoon white vinegar
* 1/2 teaspoon vanilla extract

FROSTING:

* 1-1/3 cups confectioners' sugar
* 2 tablespoons baking cocoa
* 2 to 3 tablespoons milk
* 2 tablespoons butter, melted
* 1/4 teaspoon vanilla extract
* Decorating icing and confetti candies

Directions

* In a bowl, combine the first six ingredients. Add the water, oil, vinegar and vanilla. Coat an 8-in. square baking dish with cooking spray and dust with flour; add butter.

* Bake at 350° for 15-20 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

* In a small bowl, beat the confectioners' sugar, cocoa, milk, butter and vanilla until smooth; set aside. Transfer cake to a work surface. Using a 3- to 3-1/2-in. heart-shaped cookie cutter, gently cut out four heart-shaped cakes (set cake scraps aside for another use).

* Place one heart on a serving plate; spread with some frosting. Top with a second cake; frost top and sides. Repeat with remaining cakes and frosting. Decorate with icing and candies. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 1,013 calories, 34 g fat (10 g saturated fat), 33 mg cholesterol, 598 mg sodium, 175 g carbohydrate, 4 g fiber, 8 g protein.

Valentine Cakes published in Taste of Home February/March 2005, p23

Beth Layman :)

Tuna And Fruit Salad

Tuna And Fruit Salad

Recipe By :Meal-In-One Favorites
Serving Size : 6
Categories : Salad

2 7-ounce cans tuna albacore -- drained
3 apples red delicious -- cored and diced (unpared)
1 1/2 teaspoons lemon juice fresh
1 1/2 cups celery sliced
3 tablespoons green onion sliced
4 red cherry peppers sweet -- thinly sliced
2/3 cup mayonnaise real
1/2 cup plain yogurt
1 tablespoon caper drained
several drops hot pepper sauce
1 tablespoon butter real
1/2 cup sunflower seed
crisp iceberg lettuce leaves
1 fresh pineapple sliced

Break tuna into large chunks. Sprinkle apples with lemon juice.

In large bowl, toss together tuna, apples, celery, onion, and cherry peppers. Cover and refrigerate.

Blend mayonnaise, yogurt, capers, and hot pepper sauce together in small bowl; cover and refrigerate 2 hours or more.

In small skillet, melt butter; sauté sunflower seed until golden. Remove and set aside.

Just before serving, toss tuna mixture with dressing. Line salad bowl with lettuce, mound salad in center, and garnish with slices of pineapple. Sprinkle sunflower seed over the top.

Source: "Cookin' 99 CD Collection"

Swanson® Super Bowl Chili

Swanson® Super Bowl Chili

1 1/2 lb. boneless chicken breasts, cut into cubes
1 can (14 1/2 oz.) Swanson® Chicken Broth or Natural GoodnessT
Chicken Broth (1 3/4 cups)
2 tbsp. chili powder
2 medium tomatoes, chopped
1 medium green pepper, chopped
1 cup uncooked regular long-grain white rice
2 cans (16 oz. each) Campbell's® Pork & Beans in Tomato Sauce
1/2 cup fat-free sour cream
Sliced green onions for garnish

SPRAY saucepot with vegetable cooking spray and heat 1 min. Cook chicken until browned, stirring often.

ADD broth, chili powder, tomatoes, pepper, rice and beans. Heat to a boil. Cover and cook over low heat 20 min. or until rice is done. Top with sour cream. Garnish with green onions.

Serves 8.

Beer Cheese

This is a recipe from the then Vice President of Rainier Brewery. It was first served in the hospitality room at the brewery! 1986 published

Beer Cheese

1 lb. med sharp cheese (4 c. grated)
1 tsp garlic salt (I would use 2 cloves smashed)
2 tsp. mined onion
1 tsp. dry mustard
dash Tabasco
1 tsp. Worcestershire
1 T. butter
8 oz beer When first published it was Rainier Beer


Grind or grate cheese.

Place all ingredients except beer in mixing bowl.

Gradually add beer and bear until smooth and fluffy.

Store in covered container in refrigerator.

serve at room tempter with crackers or dark break makes 1 quart.

This could go into the food processor and add all ingredients, then slowly add beer.

Hot Pepper Potatoes

Hot Pepper Potatoes
Yield: Serves 2

1 pound yellow potatoes
2 teaspoons olive oil
Several drops hot pepper sauce
Salt and freshly ground pepper

Wash potatoes (don’t peel) and cut into 1-inch pieces. Place in a microwave-safe bowl. Microwave on high 5 minutes. Test with a fork; if not soft, microwave 2 more minutes. (Or boil potatoes in water to cover for about 10 minutes.)

Add olive oil and hot pepper sauce to skillet in which steak was cooked. Raise the heat to high. Add the potatoes and toss until crisp and golden, about 2 minutes. Add salt and pepper to taste. Serve with the steak.

Read more: http://www.thenewstribune.com/2011/06/01/1688237/earthy-mushroom-sauce-tops-quick.html#ixzz1RM4Ou2XB

Spaghetti Carbonara Madalena

Spaghetti Carbonara Madalena

Recipe By :Kelly D. Burgess
Serving Size : 2


4 thick -- or 6 thin slices bacon -- about 1/4 pound
2 fresh Italian sausage, regular or hot -- 1/2 to 2/3 pound
2 cloves garlic -- pressed or minced
2 quarts water
1 Tablespoon SALT
1 Tablespoon OIL
1/2 pound spaghetti -- uncooked
1 egg
1/2 cup Romano or Parmesan cheese -- grated
1/4 to 1/2 cup whipping cream -- or half-n-half
Freshly ground black pepper -- to taste
Freshly ground nutmeg -- to taste
1 tablespoon parsley -- finely minced

Slice bacon strips into 1/2 inch pieces. Saute in large saucepan until crisp. Set aside on a plate. Squeeze Italian sausage from casing into hot bacon fat, and break into small chunks. Saute about 10 minutes over med.-low heat until cooked through. Add garlic and saute briefly. Turn bacon to pan.

While preparing bacon and sausage, cook spaghetti with salt and oil according to package. Drain. Put cooked spaghetti in saucepan with hot bacon and sausage, or put in warm chafing dish or electric skillet to finish at table. Toss.

Push spaghetti to sides of pan and break egg in center. Quickly scramble egg and stir it into spaghetti. Toss in grated cheese. Pour in 1/4 cup cream or h-n-h. Mix. As Cream is absorbed, add up to 1/4 cup more. Add black pepper and nutmeg. Garnish with minced parsley.



NOTES : Pittsburgh Post-Gazette Sunday Feb. 27, 2000 Formatted into MC by Sandy West