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.

Taco Salad

Taco Salad

1 lb. gr. beef (meat)
1 pkg. taco seasoning
1 or 2 diced tomatoes
1 sm. head lettuce, shredded
1 bag shredded cheddar cheese
1 bag tortilla chips, crushed
1 to 1-1/2 cups Catalina or Russian salad dressing (low fat is okay)

1. Cook ground beef and add taco seasoning. Let cool completely. (I cover the ground beef with COLD water and 'boil' / cook it that way so I can 'defat' it. If I have cooked and frozen the meat, I thaw it, add the
seasoning, and let it stand in the refrigerator overnight, well covered, for the flavours to meld.)

2. Before serving, add all other ingredients and mix. Makes a large salad. (Use your own judgment on the salad dressing. You don't want it too wet but not dry either.)

Note: I tried sprinkling dry chips on top - Not Good :-( The chips poke the roof of your mouth!)

Options:  1. I have added drained mixed beans, refried beans, tiny ears of corn, a few olives, finely diced dried apricots, diced water chestnuts... Be creative and make it your own! (I never make it exactly the same twice!)

 2. If served in a flat dish, it also works well with corn chips to 'dip'.

Crunchy Hot Crab Bites

Crunchy Hot Crab Bites

Recipe By :"Hotter Than Hell" by Jane Butel
Serving Size : 16
Categories : Fish And Seafood


1 1/2 cups lump crabmeat -- drained --all shell bits removed
1 tablespoon fresh lime juice -- or 1 tablespoon fresh lemon juice
1/2 teaspoon lime or lemon peel -- finely grated
1 green onion -- minced
2 tablespoons parsley -- minced
1 teaspoon Worcestershire sauce
hot pepper sauce -- to taste
1 teaspoon hot prepared mustard -- or to taste --such as Cajun -- creole or Chinese
2 tablespoons unsalted butter -- melted
16 melba toast rounds
1/2 cup swiss cheese -- or 1/2 cup sharp cheddar cheese -- shredded

Preheat broiler.

Combine crab, lime juice, lime peel, green onion, parsley, Worcestershire sauce, mustard & pepper sauce. Taste & adjust seasonings. Brush melted butter on toast rounds & arrange in a single layer in a broiler pan. Top each round with a portion of the crab mixture, then 1 1/2 teaspoons cheese. Broil until cheese is melted & crab mixture is hot.

Makes 16 appetizers.

Mastercook formatted by Christopher E. Eaves

NOTES : Authors notes: Simple to prepare & serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab.

Posted to RecipeLu List by "Christopher E. Eaves" on Mar 29, 98.

Grilled Orange Chicken

Grilled Orange Chicken

Ingredients

1/2 cup orange marmalade
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon rubbed sage
2 tablespoons chopped fresh chives
1 (3 pound) chicken, cut into pieces
1/2 teaspoon garlic salt
1/4 teaspoon coarsely ground black pepper

Directions

Preheat a grill for medium heat.

Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.

Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.

Cajun Deviled Eggs

Cajun Deviled Eggs
Recipe By :Cajun-Creole Cooking
Serving Size : 24

24 large eggs
1 4.5 oz can deviled ham
2 1/2 teaspoons sweet pickle relish
2 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons prepared yellow mustard
1/2 teaspoon Tabasco® sauce
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
paprika
pimiento-stuffed olives

Place eggs in a 10- or 12-quart Dutch oven. Add enough cold water to completely cover eggs. Bring to a full boil over high heat; immediately set a kitchen timer for 12 minutes. Reduce heat to maintain a low boil.

Partially fill a large bowl with water and ice cubes. When timer sounds, drain eggs at once; place into iced water. Peel eggs as soon as they are cool enough to handle.

Slice peeled eggs in half lengthwise; carefully scoop yolks into a 2-quart bowl. Place whites on a serving platter; set aside.

Add all remaining ingredients except paprika and olives to yolks.

Using back of a fork, mash yolks until blended.

Using a spoon, fill each white with a portion of filling, rounding off top. Or, for a more elegant presentation, spoon filling into a pastry bag fitted with a 1/2"star tip. Pipe filling into whites. Sprinkle stuffed eggs with paprika; place an olive slice in center of each. Makes 48 stuffed egg halves.

Yield: "48 appetizers" 

Potato Bacon Soup (crock pot)

Potato Bacon Soup (crock pot)

8 cups coarsely chopped peeled potatoes
1 small onion -- shopped (1/3 cup)
1/2 pound bacon -- crisped, drained, and crumbled
1 pkg. cream cheese -- (8 oz) softened
3 cans reduced-sodium chicken broth -- (14.5 oz)
1 can condensed cream of chicken soup -- (10.75 oz)
1/4 tsp. pepper

In a 4-qt. crock, stir together the potatoes and onion. Stir in the bacon.

In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock.

Cover and cook the soup on low heat for 8-10 hours or on high heat for 4-5 hours. If you like, mash the potatoes slightly for a thicker consistency before serving.

Pork Chops With Mustard Glazed Apple And Onion

Pork Chops With Mustard Glazed Apple And Onion

Recipe By :Barbara Sherrer, Bay City, Texas
Serving Size : 4

4 boneless pork loin chops -- 1/2 inch thick
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
1 medium onion -- halved and thinly sliced
1 cloves garlic -- minced
1 large granny smith apple -- peeled and thinly sliced
1/2 cup honey mustard
1/2 cup apple cider
hot cooked brown rice -- optional

Sprinkle pork chops evenly with salt and pepper. Cook pork chops in hot oil in a large skillet over medium-high heat 2 minutes on each side. Reduce heat to medium, and cook 3 to 5 minutes on each side or until done. Remove from skillet, and keep warm.

Sauté onion and garlic in skillet over medium-high heat 5 minutes or until tender. Add apple, and sauté 5 minutes until tender.

Stir in honey mustard and apple cider, and cook 5 minutes or until thoroughly heated. Spoon over pork chops. Serve with brown rice, if desired.

Source:"Southern Living February 2001"
Yield: "4 servings"

Scrumptious Strawberry Pie

Scrumptious Strawberry Pie

judy garnett

1 baked pie shell -- cooled
2 tb quick-cooking tapioca
1 1/2 qt fresh strawberries
1 c sugar
1/2 c water
whipped cream

Note: I add 1 Tblsp. margarine to the thickened sauce before pouring over berries in pie shell.

Puree 1 1/2 cups berries in blender or food processor. Combine sugar and tapioca, blending well with a fork. Stir into pureed berries. Add 1/2 c. water; blending well.

Microwave on HIGH for 2 minutes. Then stir with fork or wire whisk. Microwave 2 more minutes or until thick. Stir to smooth. Arrange remaining berries in bottom of baked, cooled pie shell. Spoon or pour sauce over fresh strawberries. Chill and serve with whipped cream.

By "Lloyd A. Carver" on Jan 5, 1996

Chicken Cordon Bleu II

Chicken Cordon Bleu II By: Behr

"'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed).

This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!"

Prep Time: 15 Min Cook Time: 45 Min Ready In: 1 Hr  6 servings

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet

Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet
Makes 6 servings

Ingredients

Pear sorbet:

3/4 cup water
3/4 cup sugar
2 tablespoons light corn syrup
Pinch of salt
3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)

Sake granita:
1 1/3 cups coarsely filtered sake
2 tablespoons water
3/4 teaspoon unflavored gelatin

Asian pear and grapefruit salad:

1 1/2 cups water
1 1/2 cups sugar
4 ruby red grapefruits or white grapefruits
2 large unpeeled Asian pears
Fresh fennel fronds (optional; for garnish)

Special equipment: Ice cream maker

Preparation

For pear sorbet:

Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.

Process pear mixture in ice cream maker according to manufacturer’s instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.

For sake granita:

Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.

For Asian pear and grapefruit salad:

Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.

Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.

Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD: Compote can be made 6 hours ahead. Keep chilled.

Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.

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.

Danish Pork Burgers

Danish Pork Burgers

Ingredients

1 pound ground pork
1 red onion, finely diced
16 saltine crackers, crumbled
1/2 cup whole milk
2 eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for cooking
Dijon mustard for serving

Method

1 Using your hands to combine, mix together the pork, saltines, onion, eggs, milk, salt, and pepper in a large bowl.

2 Lightly brush a large, nonstick frying pan with vegetable oil. Heat the pan on medium high. Divide the pork mixture into 8 equal portions. Working in batches, drop each portion into the hot pan, spacing them as not to crowd the pan. Pat them down with the back of a spoon to form them into patties. Cook the patties, turning once, for 4 to 5 minutes per side, until golden brown.

Serve the pork burgers with Dijon mustard.

Serves 4.

Deviled Ham Spread

Deviled Ham Spread

Place

1 cup cubed ham,
2 1-inch lengths celery,
3 tablespoons mayonnaise,
1 to 2 tablespoons well-drained pickle relish,
1 tablespoon chili sauce,
2 teaspoons Dijon mustard,
few drops hot pepper sauce

 in a food processor bowl fitted with the metal blade. Cover and process until blended, scraping sides of bowl as needed. Cover and chill. Makes about 1 cup.
Source: "Cookin' 99 CD Collection"

STRAWBERRY PIE

STRAWBERRY PIE

•1 9 inch pie crust baked
•3 pints strawberries
•1 cup sugar
•3 tablespoons cornstarch
•1 tablespoon margarine
•whipped cream NOT DIET WHIPPED CREAM

PREPARATION:

•Wash and drain strawberries very well. Remove caps only after washing. Place 2/3 of the strawberries in a baked pie shell. Arrange decoratively.

•Crush the remaining 1 pint of strawberries; add sugar, cornstarch, margarine, and 1/2 cup water in a saucepan. Cook the mixture until thick, stirring often. Pour over whole berries in pie shell. Let cool a few minutes, then refrigerate. Serve with whipped cream.

Blue Cheese Pork Chops

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

Ingredients

1 cup heavy whipping cream
4 bone-in pork loin chops (1 inch thick)
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 ounces crumbled blue cheese

Directions

In a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Meanwhile, in a large skillet, brown pork chops in oil over medium heat until juices run clear, about 20 minutes. Sprinkle with garlic powder and pepper.

Stir the blue cheese into the cream; cook and stir over medium heat for 2-3 minutes or until cheese is softened. Pour over pork chops.

Yield: 4 servings.

Italian Style Pork Chop Bake

Italian Style Pork Chop Bake
45 min
10 min prep
SERVES 4 , 1 casserole

* 4 pork chops
* 1 (4 ounce) packet shake 'n bake pork seasoned coating mix
* 1 lb potato, cut into thin wedges
* 2 tablespoons zesty Italian dressing
* 1/2 cup barbecue sauce
* 1 cup shredded part-skim mozzarella cheese
* 1 cup diced carrot

1. PREHEAT oven to 400°F Coat pork chops with coating mix. Place in foil-lined 13x9-inch baking pan.

2. ADD potatoes and carrots drizzle with dressing.

3. BAKE 30 minute Top each pork chop with 2 tablespoons barbecue sauce and 1/4 cup cheese. Bake an additional 5 minute or until cheese is melted.

Recipe makes 4 servings

Crockpot Festive Meatballs

Crockpot Festive Meatballs

1 1/2 lb Lean ground beef
1 cn Deviled ham
2 Eggs beaten slightly
1 tb Grated onion
2 c Soft bread crumbs
1/2 t Salt
1/4 t Allspice
1/4 t Pepper
1/4 c Flour
1/4 c Water
1 tb Catsup
1 t Dillweed
1 c Dairy sour cream

Combine beef and ham , with milk and eggs, onion, bread crumbs, salt, allspice and pepper. Shape into meatballs about 2" in diameter.

(If desired meatballs may be smaller). Carefully arrange meatballs in crockpot. Cover and cook on low 2-1/2 to 3-1/2 hours. Turn control to high. Stir in flour that has been dissolved in 1/4 C water. Add catsup and dillweed. Cook on high for 15 to 20 minutes or until slightly thickened. Turn heat off, stir in sour cream.

Per Serving (excluding unknown items): 394 Calories; 26g Fat (60.5% calories from fat); 23g Protein; 15g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 437mg Sodium. Exchanges: 1 Grain(Starch) ; 3 Lean
Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

Low Carb Strawberry Daiquiri

Low Carb Strawberry Daiquiri

Bring a bit of island living into your life with this delicious recipe for a strawberry daiquiri. It's fresh and fruity, and best of all it's low carb too!

8 strawberries
6 ice cubes
3 packets Splenda
2oz rum
1oz lime juice

Pull off the strawberries leaves and then core out the inner center of each.

Drop all ingredients into a blender and blend until smooth. Serve with a tropical flair!

Strawberries are the only real carbs here, and they are only 1.8g per 1/4

Tuna Buns

Tuna Buns

1/4 lb Velveeta cheese, cubed
3 chopped hard boiled eggs
1 7 oz can of tuna, flaked
2 Tbs. green peppers, chopped
2 Tbs. onions, chopped
2 Tbs. green relish
1 Tbs. lemon juice
1/2 cup mayonnaise
1 dozen buns

Combine all the ingredients, except the buns. Mix well. Cut buns in half.

Spread a heaping tablespoon or two of tuna mixture on the bun. Bake covered at 250 degrees for 30 minutes.

Makes 10 tuna buns.
Serves 5

Notes: The number of tuna buns depends upon the size of your bun. I usually use a smaller bun, but if you use a Kaiser roll, you'll end up with half the amount, but the same number of servings. I've used tortillas for Tuna Wraps. I've substituted celery, or zucchini for the green relish. Leftovers are good heated up or cold.

Cheesy Pasta Side Dish

Cheesy Pasta Side Dish

•2 cups egg noodles
•1 tsp. salt
•1/4 tsp. paprika
•3 T. margarine (melted)
•3/4 cup grated Parmesan cheese

Preparation -

Cook the egg noodles in boiling, salted water, according to package directions, until tender. Drain the noodles in a colander. Place the drained, cooked noodles in a large bowl. Mix the melted margarine, paprika, and Parmesan cheese together in a separate bowl. Add this mixture to the noodles and gently toss together. Serve immediately.

Tuna Tortellini Pasta Salad

Tuna Tortellini Pasta Salad

Serves 6

1 package (20-oz.) BUITONI Family Size Three Cheese Tortellini, prepared according to package directions, cooled
1/2 pound green beans, cut into 1-inch pieces, cooked
2 cans (6-oz) solid white tuna packed in water, drained
1 large tomato, diced
3/4 cup ripe black olives, sliced
4 green onions, sliced
3/4 cup mayonnaise
3 tablespoons balsamic vinegar
3/4 teaspoon celery salt

COMBINE tortellini, green beans, tuna, tomato, olives and green onions in a large bowl. Combine mayonnaise, vinegar and celery salt in a small bowl.

Stir mayonnaise mixture into pasta mixture. Season with salt and ground pepper.

Breakfast Melt

Breakfast Melt

Ingredients

* 1 pkg. Jimmy Dean sausage
* 8 slices raisin cinnamon bread
* 8 slices sharp cheddar cheese
* 4 eggs
* Butter

Directions

Take sausage and form 4 large patties. Cook sausage and put aside. Crack eggs into skillet, make sure to break the yolks. Cook and then put aside. Butter one side of each slice of bread. Put a slice of bread in skillet, butter down, then place the ingredients as follows: cheese, sausage, egg, cheese and the other slice of bread, buttered side up. Cook and flip and cook until cheese is melted.snagged from

ConniesCookingCabin yahoo group

Tuna Shoestring Salad

Tuna Shoestring Salad

2 (6 oz. each) tuna (drained) or 1 15 oz. can salmon
2 C. celery, chopped
1/4 C. onion, minced
2 C. shredded carrots
2 C. salad dressing (white)
2 tsp. prepared mustard
14 ozs. shoestring potatoes

Combine all ingredients except shoestring potatoes. Chill thoroughly. Stir in potatoes just before serving. Very good.

Amish Pork Chops

Amish Pork Chops
4 to 6 pork chops
1 can cream of mushroom soup
¾ cup ketchup
1 Tablespoon Worcestershire sauce
½ cup chopped onion

Brown pork chops on both sides in a skillet.

Remove pork chops to baking dish.

Combine other ingredients and pour over the pork chops.

Cover and bake for 1½ hours at 350º.

This can also be cooked in a crockpot on low all day.

From: jacqueline austin

Bengali Blaze Burgers

Bengali Blaze Burgers
Christina Capone

Ingredients

Tamarind Chutney

2 cups water
1/2 cup pitted and chopped dates
1/4 cup chopped raisins
1/4 cup honey
2 tablespoons tamarind paste
2 tablespoons chopped fresh mint
2 teaspoons chili powder
2 teaspoons coriander seeds, toasted and ground (see Note)
2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon salt, or to taste

Grilled Red Onion Raita

2 unpeeled medium red onions
1 cup organic whole milk yogurt
1/2 teaspoon coriander seeds, toasted and ground
1/2 teaspoon cumin seeds, toasted and ground
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon raw sugar

Crunchy Carrot Salad

1 clove garlic
1/2 teaspoon salt
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 pound carrots, peeled and julienned or grated
2 tablespoons chopped fresh mint

Patties

2 cloves garlic, finely minced
1/2 small yellow onion, finely chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon coriander seeds, toasted and ground
1 tablespoon cumin seeds, toasted and ground
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
2 pounds ground beef chuck
1/4 cup Sutter Home Sauvignon Blanc

* Vegetable oil, for brushing on the grill rack
* 6 pieces high-quality naan bread, cut in half crosswise

Directions

To make the chutney, combine all of the chutney ingredients in a small saucepan and bring to a boil on a gas grill over medium heat, about 4 minutes. Reduce the heat to low and simmer until the mixture is thick, 20 to 30 minutes. Using the back of a wooden spoon, crush the raisins and dates and thoroughly incorporate them into the mixture. Set aside.

To make the raita, heat the grill to medium-high. Grill the onions, turning often, until the skins start to blister and turn dark/black, about 10 minutes. Set aside. When cool enough to handle, peel and chop the onions, being sure to keep any juices that release from the onions. Combine the yogurt, coriander, cumin, salt, pepper, and sugar in a bowl and mix well. Stir in the onions and their juices. Taste and add more salt and spices if desired.

To make the salad, place the garlic on a cutting board and add a pinch of the salt. Chop the garlic and then use the back of a knife to smash it against the board to make a paste. Combine the garlic paste and the vinegar in a medium bowl and set aside for 10 minutes. Add the mustard, pepper, olive oil, and remaining salt and whisk until emulsified. Add the carrots and mint and toss to coat. Set aside.

To make the patties, combine the garlic, onion, salt, pepper, coriander, cumin, cinnamon, and cloves in a large bowl and mix to evenly blend. Add the beef and Sauvigon Blanc. Mix to incorporate, being careful not to overly mix. Form into 6 equal patties. Use your fingers to form a 2-inch indentation in the center of each patty, leaving the edges of each patty raised; when the patty is cooked, the center will raise to be the same level as the edges.

Heat the grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and cover the grill. Cook until the desired doneness is reached, 4 to 5 minutes on each side. During the last few minutes of cooking, place the naan bread on the grill to lightly toast.

To assemble the burgers, spread equal amounts of the chutney on half of the bread pieces and spread equal amounts of the raita on the remaining pieces. Place the patties on the chutney-spread naan pieces and top with the carrot salad. Top with the raita-spread naan pieces and serve.

Makes 6 burgers

Suggested Wine Pairing: Sauvignon Blanc

NOTE: To toast and grind spices, place them in a dry small fire-proof skillet on the grill over medium-low heat. Stir just until you start to smell them, 1 to 2 minutes. Transfer to a spice grinder and grind.

Baked Chili

Baked Chili

Recipe By :TJ Hill - Appetites Catered
Categories : Chili

5 cups water
2 teaspoons salt
1 pound pinto beans -- rinsed
2 pounds ground chuck
1 tablespoon salt
28 ounces canned plum tomatoes -- undrained
2 cups onion -- medium dice
1 tablespoon garlic -- minced
1/4 cup chile powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper

COMBINE WATER, 2 TEASPOONS SALT, AND PINTO BEANS IN A DUTCH OVEN, OVER A

MODERATELY-HIGH FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 MINUTES

REMOVE FROM HEAT, COVER, AND ALLOW TO STAND FOR 60 MINUTES DRAIN, RINSE, AND

DRAIN WELL MEANWHILE, BROWN BEEF IN A SKILLET, OVER A MEDIUM FLAME ADD BEANS

AND REMAINING INGREDIENTS ADD WATER TO COVER BAKE, COVERED, @ 350 DEGREES

FOR 3 TO 3-1/2 HOURS, UNTIL BEANS ARE TENDER BAKE, UNCOVERED, @ 350 DEGREES

FOR 30 MINUTES SERVE HOT

Quick & Easy Piña Colada Cake

Quick & Easy Piña Colada Cake

1 box Betty Crocker® SuperMoist® yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
3/4 cup water
1/3 cup Grapeseed Oil or Vegetable Oil
3 eggs
2 tsp. Rum Extract
1 tsp. Coconut Extract
1 container (12 oz) Betty Crocker® Whipped white frosting
1/4 cup flaked coconut, toasted

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round pans or bottom only of 13x9-inch pan with shortening; lightly flour.

In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract and 1 tsp. of coconut extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not over beat).

Divide batter evenly among pans. Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

Stir remaining 1 teaspoon rum extract into frosting.
Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting.

Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. Store loosely covered at room temperature.

Blackberry-Sauced Pork Chops Recipe

Blackberry-Sauced Pork Chops Recipe
4 Servings
Prep/Total Time: 30 min.

1/2 cup seedless blackberry spreadable fruit
1 tablespoon lemon juice
1 tablespoon reduced-sodium soy sauce
Dash ground cinnamon
4 boneless pork loin chops (5 ounces each)
2 teaspoons steak seasoning
2 teaspoons olive oil
1 cup fresh blackberries

Directions

In a small saucepan, combine the spreadable fruit, lemon juice, soy sauce and cinnamon. Cook and stir over low heat until spreadable fruit is melted. Remove from the heat; set aside.

Sprinkle both sides of pork chops with steak seasoning. In a large nonstick skillet coated with cooking spray, cook chops in oil over medium-high heat for 5-7 minutes on each side or until a meat thermometer reads 160°. Serve with sauce and blackberries.

Yield: 4 servings.

SPAM ALA GARY

SPAM ALA GARY
Serving Size : 6

1 spam -- or Spam Lite, minced
1 package cream cheese -- 8 oz soft
1/2 teaspoon garlic salt
1/2 teaspoon dill weed
1/4 teaspoon paprika
1 tablespoon sour cream
1/2 teaspoon basil

1. Soften the cream cheese to a blendable consistency. Add the sour cream. Mix well.

2. Add the minced spam (or spam lite), and all the spices. Salt to taste. Refrigerate for at least 2 hours.

3. Spread on crackers, doritos, or Gary Phelps radiator cap.

Chili Stew with Dumplings

Chili Stew with Dumplings

2 lbs. beef round steak
1/4 c. vegetable oil
1 med. onion, chopped
1 sm. green pepper, chopped
1 clove garlic, minced or pressed OR 1/8 tsp. garlic powder
2 (16 oz.) cans whole tomatoes, coarsely chopped
1 (15 oz.) can hominy, drained
1 (4 oz.) can diced green chilies, drained
2 (10 3/4 oz.) cans beef broth
1/3 c. pepper jelly
1 tbsp. Worcestershire sauce
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. salt
1/2 tsp. red pepper, crushed

--DUMPLINGS: --

1/3 c. all-purpose flour
1/4 c. yellow cornmeal
1 tsp. baking powder
Dash of salt
Dash of pepper
1 egg white, beaten
2 tbsp. milk
1 tbsp. cooking oil

In a small mixing bowl, stir together flour, cornmeal, baking powder, salt and pepper. In a medium mixing bowl, combine egg white, milk and oil. Add to flour mixture, stir with a fork just until combined.

Trim meat and cut into small thin strips, 1 1/2 x 1/8 inches. Heat oil in 5 quart sauce pot or Dutch oven. Add meat and brown evenly. Add onion, green pepper and garlic. Saute 1 to 2 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 45 to 60 minutes, stirring occasionally.

Drop dumplings onto boiling stew. Cover and continue cooking over medium heat 30 minutes. Do not lift cover as dumplings cook. Serve this chili with bean and butter bread, Family favorite.

Bachelor Chili

Bachelor Chili

3 lb Boneless venison Or elk, moose or beef Chuck roast
1 tb Cooking oil
2 md Onions -- chopped
1 md Green pepper -- chopped
2 Cl Garlic -- minced
1/4 t Crushed red pepper flakes
4 cn Diced tomatoes -- undrained -- 4 1/2 oz each
1 c Water
12 oz Tomato paste
1 tb Sugar
1/2 t Ground cumin
1/2 t Dried oregano
1/4 t Pepper

Recipe by: TASTE OF HOME - FEB/MARCH 1996

Cut meat into 1/4" pieces. In a 4 qt Dutch oven, brown meat in oil; remove with a slotted spoon and set
aside. In the same pan, saute onions, green pepper, garlic and red pepper flakes until vegetables are
tender. Return meat to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender.

Ultimate Bull's Eye Bacon Cheeseburger

Ultimate Bull's Eye Bacon Cheeseburger

2 lb. ground beef or turkey
3/4 c. Bull's Eye original barbecue sauce, divided
8 sliced Oscar Mayer ready to serve bacon, cut up
4 Kraft singles
4 Kaiser or hamburger rolls, split
lettuce

Mix meat and 1/2 c. of the barbecue sauce. Shape into 8 thin patties.

Top 4 of the patties each with 2 bacon slices, 1 T. barbecue sauce and 1 singles. Top each with second patty. Press edges of patties together; seal with fork.

Grill patties over med. coals 7 to 0 min. on each side or until cooked through. Fill rolls with patties and lettuce.

Makes 4 sandwiches.

Cottage Tuna Noodle

Cottage Tuna Noodle
Serving Size : 6

6 ounces uncooked noodles -- (4 cups cooked)
1/4 cup chopped onion
1 teaspoon salt
1/8 teaspoon pepper
1 cup cottage cheese
1 can (8 oz.) sour cream
1/4 cup water
1 can (6 1/2 oz.) tuna
1/4 cup grated Romano cheese

Cook noodles according to package directions, until tender. Drain. Add onion, salt, pepper, cottage cheese, imitation sour cream, water, and tuna.

Mix well. Pour into 1 1/2 quart casserole dish. Top with cheese. Bake in 400 oven for 20 minutes or until bubbly. Serve hot. Makes 6-8 servings, 3/4 cup each.

Cheesy Shrimp Meltaways

Cheesy Shrimp Meltaways
From All Recipes
Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 25 Minutes
Servings: 12

For later use, freeze the prepared muffins before slicing. Bake 5 minutes to thaw, slice, continue baking for 10 minutes and serve.

1 (12 ounce) package English muffins
1 (4.5 ounce) can small shrimp, drained
1/2 cup butter, softened
1 (5 ounce) jar processed cheese spread
1 1/2 teaspoons mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt

1. Preheat oven to 450 degrees F (230 degrees C).

2. Split the English muffins in half and set aside.

3. In a mixing bowl, combine the shrimp, softened butter, cheese spread, mayonnaise, garlic powder and seasoned salt. Spread the mixture onto the English muffin halves. Slice each half into 6 or 8 triangles. Place the triangles on a cookie sheet. Bake for 10 minutes, until the mixture begins to melt. Serve immediately.

Exotic Beef Stir Fry

Exotic Beef Stir Fry 1

Ingredients:

1 12 oz can Hereford Corned Beef cut into julienne
1 tbsp vegetable oil
2 Green Onions cut diagonally
1 sm green pepper cut into thin strips
1 sm red pepper cut into thin strips
1 c broccoli floweretts
6 mushrooms quartered
1 sm Chinese lettuce chopped Hot cooked rice
1 celery stalk chopped
1/4 tsp salt and pepper to taste

Directions:

In a skillet or wok, heat oil. Add vegetables and stir-fry over medium heat for 4 to 5 minutes. Add ginger and mix lightly. Season with salt and pepper. Add the HEREFORD Corned Beef and cook, stirring frequently for 2 minutes. Serve over rice. Garnish as desired. (4 servings)

Nacho Chicken Casserole

Nacho Chicken Casserole

1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes, diced
1 large can chunk chicken
1 regular size bag tortilla chips, divided
1 onion, diced
1/2 pound processed cheese, cubed

Mix soups, ,tomatoes, chicken, 1/2 bag tortilla chips, onion and cheese in a casserole dish.

Bake at 350 degrees F for 45 minutes.

After 35 minutes, crush remaining tortilla chips and put on top. Bake for the final 10 minutes.

Quick Tuna & Veggie Casserole

Quick Tuna & Veggie Casserole
Serves: 4
Source: Knorr Rice & Pasta Sides, July 2009

Ingredients:

2 1/2 cups water
1 package Knorr® Rice Sides™ - Cheddar Broccoli
1 cup frozen green peas partially thawed*
1 can (6 oz.) tuna, drained and flaked
2 tablespoons I Can't Believe It's Not Butter!® Spread

Instructions:

Bring water to a boil in 12-inch skillet.

Stir in remaining ingredients.

Reduce heat to low and simmer, stirring occasionally, 12 minutes or until rice is tender.

MICROWAVE DIRECTIONS: Decrease water to 2 1/4 cups. Combine all ingredients in 2-quart microwave-safe casserole. Microwave uncovered at HIGH 16 minutes or until rice is tender; stir.

*SUBSTITUTION: Use 1 can (8-1/4 oz.) green peas, drained

Shrimp Curry Rice

Shrimp Curry Rice

From All Recipes
Cook Time: 30 Minutes Ready In: 30 Minutes
Servings: 2

2 1/3 cups water
1 tablespoon butter or margarine
1 (6 ounce) package long grain and wild rice mix 1/2 teaspoon curry powder
1 (6 ounce) can small shrimp, rinsed and drained
4 bacon strips, cooked and crumbled

1. Place water and butter in a large saucepan; stir in rice, contents of rice seasoning packet and curry powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

2. Add shrimp and bacon. Cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender.

Chili Parlor Queen Chili

Chili Parlor Queen Chili

Ingredients:

2 lb very lean ground beef
3 cloves garlic, chopped
2 medium carrots, diced
1 large onion, diced
1 whole, jarred pimiento, chopped
30 oz canned dark red kidney beans, drained
30 oz diced tomatoes in juice
3 tablespoons chili sauce (like Heinz)
2 tablespoons tomato paste
1 1/2 tablespoon Worcestershire sauce
1 tablespoon Montreal seasoning
1 tablepoon yellow hot sauce (I used Miss Hatties)
2 teaspoons cocoa
1 1/2 teaspoon hickory liquid smoke
1 teaspoon dried celery flakes
1 teaspoon dried oregano
1 teaspoon hot Mexican chili powder
1 teaspoon ground jalapeno
1 teaspoon hot paprika
1 teaspoon ground chipotle
1 teaspoon ground cumin

serving suggestions:

tortilla chips
sour cream
chopped onion
sharp cheddar
diced avocado

Directions:

In a skillet, lightly brown the ground beef. Drain off any excess fat. Place all ingredients (including the beef!) in the slow cooker and gently stir to distribute the spices. Place on low for 9-10 hours. Stir before serving.

Serves: about 6

FARMER'S CHILI

FARMER'S CHILI


1 tb Oil
1 Can (13 3/4 oz) beef broth
4 lg Cloves garlic -- minced
1 1/2 c To 2 cups water
1 lg Spanish onion -- minced
2 tb Brown sugar
2 md Carrots -- chopped
2 tb Chili powder
1 md Zucchini -- chopped
2 ts Ground cumin
1 Can (15 1/2 oz) red kidney
1 t Dried oregano - beans -- drained
1 t Salt
1/2 c Bulgur wheat
1 Can (28 oz) whole tomatoes
1/2 c Fresh or frozen corn kernels - liquid reserved -- tomatoes
Light sour cream or - low-fat yogurt
1 Can (6 oz) low-salt
1 Thin sliced green onions - tomato paste
1 Thin sliced cilantro leaves

Preparation time: 25 minutes.
Cooking time: 1 hour.
Yield: 9 1/2 cups.

1. Heat oil in 3-quart non-aluminum saucepan over medium-high heat. Add garlic, onion, carrots and 1/2 cup of the zucchini. Cook, stirring often, until onion is softened, about 4 minutes. Add kidney beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2 cups water, brown sugar, chili powder, cumin, oregano and salt. Stir until combined. Simmer, covered, stirring occasionally, 40 minutes.

2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10 minutes more. Add remaining 1/2 cup water as necessary. Taste and adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt, sliced green onions and cilantro leaves separately.

Note: This is a highly flavorful, crunchy and substantial chili. As with most chilis, it's best made at least a day ahead so the flavors fully develop. Can be made up to 3 days ahead and refrigerated or frozen as long as 3 months. Reheat gently, adjusting water and seasoning as needed.

From the Chicago Tribune 10/3/93.

Apple Pecan Crumb Pie

Apple Pecan Crumb Pie
Serves 8

Pecans add a little crunch to the classic apple pie filling

Ingredients:

Pastry for one-crust 9-inch pie
6 Golden Delicious apples, peeled, cored, and thinly sliced
1/3 cup chopped pecans
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground mace
Crumb Topping (recipe follows)

Crumb Topping

In small bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1/4 teaspoon cinnamon. With pastry blender or fork, cut in 1/4 cup (1/2 stick) butter until mixture is crumbly.

Method:

1) Heat oven to 375 degrees F. Line a 9-inch pie pan with pastry, trimming edges.

2) In large bowl, combine apples, pecans, sugar, flour, vanilla, cinnamon, ginger, and mace; toss well to blend. Transfer apple mixture to pastry-lined pan.

3) Prepare Crumb Topping; spread evenly over apple filling. Bake pie 45 minutes or until apples are tender.

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.

Chicken Burger With Caramelized Shallots and Jalapeño-Bacon

Chicken Burger With Caramelized Shallots and Jalapeño-Bacon 

For the barbecue sauce:

1 tablespoon olive oil
2 cloves garlic, minced
2 jalapeños, seeded and chopped
3 strips bacon, chopped into 1/4-inch pieces
1 cup ketchup
1/4 cup vinegar
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon chili powder

For the burgers:

2 pounds ground chicken
2 tablespoons chopped parsley
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons butter
8 shallots, peeled and sliced thin
1 teaspoon sugar
1 teaspoon kosher salt
2 tablespoons sherry
Cooking oil for grill
8 slices sharp Cheddar cheese
1 large loaf French bread, sliced into 16 pieces

For jalapeño-bacon barbecue sauce, heat oil in a saucepan over medium. Add garlic, jalapeños and bacon. Saute until brown and the bacon is crisp. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.

For burgers, combine chicken, parsley, Worcestershire sauce, garlic, 1 teaspoon salt and black pepper in a large bowl. Shape into 8 patties and set aside.

In a skillet, melt butter over medium heat. Add shallots, sugar and 1 teaspoon kosher salt. Cook shallots, stirring occasionally for 20 minutes or until they become caramel in color. Deglaze pan with sherry and set aside.

Heat a grill or grill pan on medium-high. Lightly oil grill. Cook burgers 5-6 minutes on each side or until the internal temperature reads 165 degrees.

Just before removing from the grill, top each burger with cheese and allow it to melt for about 20 seconds.

Place burgers on slices of French bread, followed by shallots and barbecue sauce. Top with remaining pieces of bread and serve.

Makes 8 servings.

Tuna-Shrimp Chowder

Tuna-Shrimp Chowder

Recipe By :Meal-In-One Favorites
Serving Size : 8
Categories : Soup

2 tablespoons butter or margarine
1/2 cup onion chopped
1/2 cup celery sliced
5 cups potato pared diced
2 cups carrot sliced
2 cups water
1 7-ounce can tuna drained and flaked
1 4 1/2-ounce can tiny cocktail shrimp drained
1 pint oyster fresh (optional)
4 cups half and half
1 teaspoon salt
1/4 teaspoon white pepper ground or to taste
dill weed minced fresh or fresh parsley

In large kettle, melt butter or margarine; add onion and celery and sauté for 10 minutes. Add potatoes, carrots, and water; bring to boil. Lower heat, cover, and simmer 30 minutes, stirring occasionally, until carrots and potatoes are tender. Add tuna, shrimp, optional oysters (if large, cut in 3 pieces), and half-and-half; heat through. Stir in salt and pepper to taste. Serve in heated soup bowls with a sprinkling of dill or parsley.

Source: "Cookin' 99 CD Collection"

Per Serving (excluding unknown items): 183 Calories; 17g Fat (81.1% calories from fat); 4g Protein; 5g Carbohydrate; 0g Dietary Fiber; 52mg Cholesterol; 347mg Sodium. Exchanges: 1/2 Non-Fat Milk; 3 1/2 Fat.

NOTES : If only dried dill is available, sprinkle over chowder to taste.

Amazing Shrimp Stuffed Mushrooms

Amazing Shrimp Stuffed Mushrooms
From All Recipes
Prep Time: 15 Minutes
Cook Time: 20 Minutes Ready In: 3 Hours 50 Minutes
Servings: 10

20 large white mushrooms, stems removed
1 (4 ounce) can small shrimp, rinsed, drained and broken up
1/2 cup chive and onion flavored cream cheese
1/2 teaspoon Worcestershire sauce
1 pinch garlic powder, or to taste
1 dash Louisiana-style hot sauce, or to taste
3/4 cup grated Romano cheese

1. Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.

2. While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.

3. Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

Chocolate Chow Mein Treats

Chocolate Chow Mein Treats

1 (12oz) pkg chocolate chips
1 (12oz) pkg butterscotch chips
1 (12oz) can cashews
1 (5oz) can chow mein noodles

Melt chips together on low heat til smooth. Remove from heat and add cashews. Stir well and add chow mein noodles.

Drop onto waxed paper by teaspoonfuls.

Allow to harden. Refrigerate or freeze until ready to use.

Quick, easy & a family favorite! Freeze well!!

Devilish Valentine's Cake

Devilish Valentine's Cake Recipe
Valentine's Day doesn't get much sweeter than when this fudge-covered creation makes an appearance. Prepared by our home economists, the berry topped masterpiece starts with a cake mix, so preparations is a snap.
* 6-8 Servings
* Prep: 10 min.
* Bake: 25 min.

* 1 package (9 ounces) devil's food cake mix
* 3/4 cup semisweet chocolate chunks
* 1/2 cup hot fudge ice cream topping
* 1-1/2 cups fresh raspberries

Directions

* Grease a 9-in. heart-shaped baking pan. Line with waxed paper; grease and flour the paper. Set aside. Prepare cake batter according to package directions; stir in chocolate chunks. Pour into prepared pan.

* Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Spread warm cake with hot fudge topping. Arrange raspberries over the top. Yield: 6-8 servings.

Devilish Valentine's Cake published in Quick Cooking January/February 2005, p21 Beth Layman :)

Fire-Roasted Crab Shooters

Fire-Roasted Crab Shooters
serves 8

1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1/2 cup tomato juice
1 slice (1/4 inch thick) red onion
1 tablespoon cider vinegar
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
3 drops red pepper sauce
1 small cucumber, peeled, diced (3/4 cup)
1 can (6 1/2 oz) special white crabmeat, drained (about 1 cup)
2 teaspoons coarsely chopped fresh dill weed

1. In food processor, place all ingredients except cucumber, crabmeat and dill weed. Cover; process with on-and-off pulses until mixture is coarsely pureed. Stir in cucumber.

2. Spoon about 1/3 cup tomato mixture into each of 8 martini or wine glasses. Spoon about 1 heaping tablespoon crabmeat onto center of each cocktail. Sprinkle dill weed over top.

Cajun Crab Soup

Cajun Crab Soup

Ingredients

1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped

Directions

1. Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes.

2. Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added.
*found at allrecipes.com

To be eaten only on Feb. 14

To be eaten only on Feb. 14
Jennifer Bain, Toronto Star

It's an unavoidable pairing - Valentine's Day and chocolate. But anyone who needs an excuse to indulge will fall for this easy tart with a foolproof cookie crust and extra-creamy filling. Gourmet, which created the recipe, sprinkles unsweetened cocoa powder on at the end for a "classic truffle feel."

Chocolate Truffle Tart- This creamy tart uses bittersweet chocolate to stave off excessive sweetness. It's important to use a quality brand. I used Ghiradelli 60 per cent cacao bittersweet chocolate baking chips. From Gourmet.

CRUST:

28 chocolate wafer cookies, finely ground (1-1/2 cups)
6 tbsp unsalted butter, melted, cooled

FILLING:

1/2 lb (225 g) fine-quality bittersweet chocolate (no more than 60 per cent cacao), chopped
6 tbsp unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/3 cup whipping cream
1/4 cup granulated sugar
1/4 tsp salt
1 tsp pure vanilla extract

GARNISH:

Unsweetened cocoa powder for sprinkling

For crust, wrap sheet of foil over bottom of 8-inch round springform pan (in case of leaks). Lightly butter bottom and lower sides.

For crust, stir together ground cookies and butter in medium bowl until combined. Pat evenly onto bottom of prepared pan and slightly up sides.

Bake in middle of preheated 350F oven 10 minutes or until crust is slightly stuffed. Set pan on rack; cool 15 minutes.

Meanwhile, for filling, melt chocolate and butter in small, heavy saucepan over low heat, stirring until smooth. Remove from heat; cool 5 minutes.

In medium mixing bowl, whisk eggs, cream, sugar, salt and vanilla. Whisk in chocolate mixture until well combined.

Pour filling into cooled crust. Rap pan once on counter to eliminate air bubbles. Bake in centre of preheated 350F oven until filling 1 inch from edge is set and slightly puffed but centre trembles slightly when pan is gently shaken, about 20 to 25 minutes. (Centre will continue to set as it cools.)

Cool tart completely in pan on rack 2 hours. Refrigerate, uncovered, until centre is firm, about 4 hours. Remove side of pan. Sprinkle with cocoa to serve.  (Tart can be refrigerated, loosely covered after it's completely chilled, up to 3 days.)

Makes 10 servings. Enjoy.

(From Everything But Meat!: http://groups.yahoo.com/groups/everythingbutmeat posted by Marilyn)

Almond Brittle Sundae

Almond Brittle Sundae - Martha Stewart
Serves: 4

A little amaretto drizzled over the top makes this a sundae for grown-ups.

1 teaspoon vegetable oil, for baking sheet
3/4 cup sugar
1/2 cup sliced blanched almonds
1 pint vanilla frozen yogurt or ice cream
4 teaspoons amaretto (optional)

Oil a 9-by-13-inch baking sheet, and set aside. Combine sugar and 2 tablespoons water in a
heavy-bottomed saucepan. Cook over low heat until sugar is dissolved. Cover pan, and bring to a boil.
Leave cover on until condensation washes down insides of pan.

Turn heat to medium and cook, swirling pan occasionally, until sugar turns amber in color and registers 320° on a candy thermometer. Quickly stir in almonds, and pour mixture onto prepared baking sheet.

Spread with back of a metal spoon until thin. Allow to cool completely, and break into pieces, reserving some larger ones for garnish.

Scoop frozen yogurt or ice cream into wine or dessert glasses. Sprinkle with brittle, and garnish with a
large shard. Drizzle amaretto over top if desired.

True Baked Macaroni and Cheese

True Baked Macaroni and Cheese

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:

3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat.

Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Chunky Chipotle Pork Chili

Chunky Chipotle Pork Chili

1 small onion, chopped
2 teaspoons bottled minced garlic (4 cloves)
1 tablespoon cooking oil
12 ounces pork tenderloin, cut into 3/4 cubes
2 teaspoons chili powder
2 teaspoons ground cumin
1 yellow or red sweet pepper, cut into 1/2 pieces
1 cup beer or beef broth
1/2 cup bottled picante sauce or salsa
1 tb to 2 tbs finely chopped canned chipotle
chili pepper in adobo sauce (see note)
15 ounce can small red beans or pinto beans, rinsed, drained ( optional )
1/2 cup dairy sour cream
Fresh cilantro or flat-leaf parsley sprigs, opt

In a large saucepan, cook onion and garlic in hot oil over medium-high heat about 3 minutes or until tender. Toss pork with chili powder and cumin; add to saucepan. Cook and stir until pork is brown. Add sweet
potato, beer or beef broth, picante sauce or salsa, and chipotle chili pepper. Bring to boiling; reduce heat.

Cover and simmer about 5 minutes or until pork is tender. Stir in beans; heat through. Serve with sour cream. If desired, garnish with cilantro or parsley. Makes 4 main-dish servings.

Note: When handling hot chili peppers, wear plastic or rubber gloves to prevent skin burns. Disposable plastic gloves from a pharmacy or paint store are ideal. If skin burns should occur, wash the area well with soapy water. If the juices come into contact with your eyes, flush them with cool water to neutralize the chili pepper oil.

Pork chili tastes like it cooked all day Lean pork tenderloin cooks up tender in just 5 minutes, yet delivers simmered-all- day flavor. That's good news for times when you need a robust, warming meal at short notice on a cold winter day.

The recipe for this pork chili is among 100 featured in Better Homes and Gardens' "All-Time Favorites Soups and Stews," ($4.99, a Meredith special interest publication) . Included among the 100 are other chilies, chowders, stews and slow-cooker comfort foods.

This pork chili, which takes only half an hour start-to-finish, is rated on a 5-point scale from mild to hot (5 is the hottest).

Juiciest Hamburgers Ever

Juiciest Hamburgers Ever

2 pounds ground beef
1 egg, beaten
3/4 cup dry bread crumbs
3 tablespoons evaporated milk
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne pepper

Directions

Preheat an outdoor grill for high heat, and lightly oil grate.

In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, and garlic.

Sprinkle with Worcestershire sauce, and season with cayenne pepper.

Form the mixture into 6 hamburger patties.

Place patties on the prepared grill, and cook 3 to 5 minutes per side, or to desired doneness.

Makes 6 Hamburgers

All-American Hamburgers

All-American Hamburgers
SERVINGS: 4

2 tablespoons diced onion
2 tablespoons chili sauce
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1 pound ground beef
4 slices American or cheddar cheese, halved diagonally
2 slices Swiss cheese, halved diagonally
4 hamburger buns, split and toasted
Lettuce leaves, sliced tomato and onion, cooked bacon, ketchup and mustard, optional

In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into four patties. Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. During the last minute of cooking, top each patty with two triangles of American cheese and one triangle of Swiss cheese. Serve on buns with lettuce, tomato, onion, bacon, ketchup and mustard if desired.

Yield: 4 servings.

Source: Taste of Home website

Cape Cod Clam Chowder

Cape Cod Clam Chowder

1/4 lb. salt pork
4 lg. onions, chopped
5 lg. potatoes, diced
2 cans clams
1/4 c. butter
1/4 c. flour (or more)
1 qt. milk
2 c. light cream
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. thyme
1/8 tsp. rosemary

Cut pork into small pieces and cook until crunchy. Add onions, cook until done. Add potatoes and 2 cups water. Cover and cook until done. Add clams and liquid. Simmer few minutes. Make white sauce, melting butter and flour. Add milk, stir until thick. Add this to clam mixture. Add cream and seasonings. Simmer 10 minutes, cool and refrigerate a couple of days. Aging brings out the flavor.

Baken Tuna Salad Souffle

Baken Tuna Salad Souffle
Serving Size : 6

1 can Tuna -- 7 oz size
1/2 cup Onions -- minced
1/2 cup Celery -- minced
1/4 cup Peppers -- minced
6 French bread slices -- 1/2´´
1/4 cup Mayonnaise
1/4 cup Cheddar cheese -- diced
1 cup Milk
4 Eggs
8 ounces Tomato sauce/cheese
1/2 teaspoon Seasoned Salt

Drain oil from Tuna into a skillet.. Add onions, celery & peppers & saute until soft. Add Tuna and toss to mix. Set aside .. Spread bread slices with Mayonnaise & cut into small cubes. In 1 1/2 Qt casserole arrange layers of half of bread cubes, half tuna mix, half cheese.. Repeat using remainder.

Combine eggs with milk..Stir in Tomato Sauce gradually & salt.. Mix well.

Pour over casserole pressing to gently immerse all ingredients. Let stand 10 minutes.. Bake 1 our at 350 'til golden brown & Puffy.

Valentine Cupcakes

Valentine Cupcakes

24 reynolds bake cups
1 package white cake mix -- (14.5 oz.)
1 can white or pink ready to spread frosting
red cinnamon candies
chocolate candy bars

1. Place bake cups in muffin pans; set aside. Preheat oven to 350øF.

2. Prepare cake mix following package directions for cupcakes.

3. Fill bake cups 2/3 full with cake batter.

4. Bake 18-23 minutes, following package directions. Cool.

5. Frost cupcakes with white or pink frosting. Place red cinnamon candies around cupcake edges, Stand two chocolate heart candies in center of frosting or use a small cookie cutter to cut hearts from a chocolate candy bar. (To prevent chocolate candy bar from cracking, open wrapper and soften in microwave on DEFROST, 30% power, 15 to 30 seconds.)

Strawberry Valentine Cookies

Strawberry Valentine Cookies Recipe
Start a new Valentine’s Day tradition with these pretty, whimsical cookies from Marna Heitz of Farley, Iowa. Strawberry is a perfect complement to the chocolate glaze.
* 24 Servings
* Prep: 50 min.
*Bake: 10 min./batch + cooling

* 2/3 cup butter, softened
* 2/3 cup sugar
* 1 egg
* 1 tablespoon lemon juice
* 2 cups all-purpose flour
* 1/3 cup strawberry drink mix
* 2 teaspoons baking powder
* 1/2 teaspoon salt

GLAZE:

* 1 cup (6 ounces) semisweet chocolate chips
* 1 teaspoon shortening

FROSTING:

* 1/3 cup butter, softened
* 2 tablespoons strawberry drink mix
* 1/8 teaspoon salt
* 3 cups confectioners' sugar
* 3 to 5 tablespoons milk

Directions

* In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well.

* On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.

* In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set.

* In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies. Yield: about 2 dozen.

Strawberry Valentine Cookies published in Simple & Delicious January/February 2008, p16 Beth Layman :)

Chicken Apricot Bundles

Chicken Apricot Bundles

Ingredients

* 2 (8 ounce) cans refrigerated crescent rolls
* 1 (10 ounce) can chunk chicken, drained and chopped
* 1/2 cup shredded Cheddar cheese
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup chopped dried apricots
* 1/4 cup chopped pecans
* 1/4 teaspoon celery seed

Directions

1. Unroll crescent roll dough and separate into eight rectangles. Place on an ungreased baking sheet and press perforations together. Combine the remaining ingredients; spoon 1/4 cupful onto the center of each rectangle. Bring edges to the center; pinch to seal. Bake at 375 degrees F for 12-15 minutes or until golden.

VALENTINE SHEETCAKE

VALENTINE SHEETCAKE
Preparation Time: 30 minutes.
Serves: 12.

YOU'LL NEED:

1 pkg. Duncan Hines butter recipe fudge cake mix
1 tub Duncan Hines chocolate sheetcake frosting
1/3 c. slivered almonds with skins, chopped
1/3 c. red cinnamon candies

STEPS:

1. Prepare cake mix in 9 x 13 pan according to package directions.

2. Spread frosting on cake and swirl from outer edges to center.

3. Draw heart outline in frosting using tip of knife. Sprinkle almonds to fill heart shape.

4. Decorate heart border with cinnamon candies.

TIP: Cut a heart from waxed paper to use as a heart pattern. Enjoy.

Beef & Vegetable Soup Recipe

Beef &Vegetable Soup Recipe

Ingredients:

1 med Onion Finely Chopped
1/2 c Carrots Diced (1/4 in)
1 lg Potato Cubed (1/2 in)
1 tsp Parsley Finely chopped
1 12 oz can Hereford Corned Beef Cut into 1/2 in cubes
1 tbsp Butter
1/2 c Turnips Diced (1/2 in)
4 c Water
1 tsp Chives finely chopped

Directions:

In soup pot, saute onions in butter over medium-high heat. Add carrots, turnip and celery. Season with pepper and cook 2 to 3 minutes, stirring occasionally. Add potatoes and water; cook 35 minutes. Add Hereford Corned Beef, parsley and chives; cook 2 minutes. Serve with crusty bread or rolls. (4 servings)

 

Brown Rice & Vegetable Salad

Brown Rice & Vegetable Salad

1 md Onion, finely chopped
1 Garlic cloves, crushed
2 oz Olive oil
8 oz Long-grain brown rice
3/4 pt Vegetable stock
1 t Salt
1/2 t Turmeric
8 oz French beans
4 oz Peas, fresh or frozen
4 oz Corn, fresh or frozen
1 Red bell pepper, chopped
4 oz Peanuts -=OR=- cashews

Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & all the liquid absorbed.

While the rice is cooking, prepare the vegetables. Cut the beans into small chunks. Cook in boiling salted water until tender (I'd prefer to steam them). Drain well.

Cool the rice & vegetables & mix together with the bell pepper. Stir in half the nuts & place in a serving bowl. Sprinkle with the remaining nuts. Serve with an oil & vinegar dressing if liked.

Mary Norwak, "Grains, Beans & Pulses"

Baked Chili with Cornmeal Crust

Baked Chili with Cornmeal Crust

1 pound ground beef
1 small onion -- chopped (1/4 cup)
1 clove garlic -- finely chopped
1 tablespoon chili powder -- (1 to 2)
1 tablespoon Bisquick Original Baking Mix
3 tablespoons water
1 can whole tomatoes -- (16-ounces) undrained
1 can whole kernel corn -- (16-ounces) drained
1 teaspoon salt
3/4 cup Bisquik Original Baking Mix
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

Heat oven to 350 degrees. Cook beef, onion and garlic in 2-quart saucepan, stirring frequently, until beef is brown. Mix chili powder, 1 tablespoon baking mix and the water; stir into beef mixture. Stir in tomatoes, corn and salt, breaking up tomatoes. Heat to boiling, stirring frequently. Pour into ungreased square baking dish, 8x8x2-inches or 2-quart casserole. Beat remaining ingredients until blended; pour over beef mixture. Bake 50-60 minutes or until crust is golden brown.
Makes 8 servings.

High Altitude Directions: (3,500-6,500 feet)...Heat oven to 375 degrees and bake 50-55 minutes.
Bake: 60 minutes

Recipe is from Bisquick and sent in by Betty Copeland

Fatburger®

Fatburger®

Southern California - the birthplace of famous hamburgers from McDonald's -- Carl's Jr., and In-n-Out Burger - is home to another thriving burger chain that opened its first outlet in 1952. Lovie Yancey thought of the perfect name for the 1/3-pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41 units in California -- Nevada, and moving into Washington and Arizona -- Fatburger has become the food critics' favorite, winning 1 " best burger in town" honors with regularity. The secret is the
seasoned salt used on a big 'ol lean beef patty. And there's no ketchup on the stock version -- just mayo, mustard, and relish. Replace the ground beef with ground turkey and you've got Fatburger's Turkeyburger all up and cloned.

1/3 pound lean ground beef
seasoned salt
ground black pepper
1 plain hamburger bun
1/2 tablespoon mayonnaise
1/4 cup chopped iceberg lettuce
1 tomato slice
1/2 tablespoon mustard
1/2 tablespoon sweet pickle relish
1 tablespoon chopped onion
3 dill pickle slices (hamburger slices)

Optional
1 slice American cheese

Grill the unsuspecting beef patty in a hot frying pan.
Slap the hot side and the cold side together.

1. Form the ground beef into a patty that is about 1 inch wider than the circumference of the hamburger bun.

2. Preheat a non-stick frying pan to medium/high heat. Fry the patty in the pan for 3 to 4 minutes per side or until done. Season both sides of the beef with seasoned salt and ground black pepper.

3. As the meat cooks prepare the bun by spreading approximately 1/2 tablespoon of mayonnaise on the face of the top bun.

4. Place the lettuce on the mayonnaise, followed by the tomato slice.

5. When the beef is done place the patty on the bottom bun.

6. Spread about 1/2 tablespoon of mustard over the top of the beef  patty.

7. Spoon about 1/2 tablespoon of relish over the mustard.

8. Sprinkle the chopped onion onto the relish.

9. Arrange the pickles on the chopped onion.

10. Bring the two halves of the burger together and serve with gumption.

Makes 1 burger.

Tidbits-  If you want cheese on your burger, put a slice of American cheese on the face of the bottom bun before adding the beef patty. The heat from the meat will melt the cheese.

"Cakey" Chocolate Decadence Bars

"Cakey" Chocolate Decadence Bars
With chocolate in every bite, these are perfect bars for your chocoholic Valentine.
Preparation Time: 10 mins
Cooking Time: 18 mins
Cooling Time: 30 mins cooling
Servings: 16 bars

30 NESTLÉ BUTTERFINGER Hearts, unwrapped  NESTLÉ Milk Chocolate Hearts
2 cups all-purpose flour
2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2/3 cup firmly packed light brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
2 large eggs
2 tablespoons powdered sugar (optional)

PREHEAT oven to 375 degrees F.

COMBINE flour, cocoa, baking soda and salt in large bowl.

BEAT granulated sugar, brown sugar, butter and vanilla extract in large mixer bowl until combined. Beat in eggs. Gradually beat in flour mixture. Stir in Nestlé Hearts. Press into 9-inch-square baking pan.

BAKE for 18 to 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack.  Cut into bars. Dust with powdered sugar before serving. Enjoy. Marilyn.

Cranberry and Sage Turkey Burgers

Cranberry and Sage Turkey Burgers

1/2cup dried cranberries
1 pound ground turkey
1/2 cup CREAM OF WHEAT Hot Cereal (Instant, 1-minute, 2 1/2-minute or  10-minute cook time),
uncooked
1/4 cup ketchup (optional)
3 scallions, minced
1/2 teaspoon dried sage
1/2 teaspoon salt
6 hamburger buns
1/4 cup mango chutney
Lettuce (optional)
Sliced tomatoes

1. Place cranberries in small bowl; cover with water. Let stand 15 minutes.

2. Combine ground turkey, Cream of Wheat, ketchup, scallions, sage and salt in large mixing bowl; mix well. Drain excess water from cranberries. Mix cranberries into turkey mixture.

3. Form into 6 patties. Refrigerate patties 30 minutes. Grill over medium heat or place in broiler. Cook 4 to 5 minutes on each side or until done. Place patties on buns, and top with mango chutney. Garnish burgers as desired.

Makes 6 burgers

Source: Cream of Wheat Family Favorites

ALASKA SALMON ALBÓNDIGA (MEATBALL SOUP)

ALASKA SALMON ALBÓNDIGA (MEATBALL SOUP)

Prep Time: 30 Minutes
Cook Time: 33 Minutes

Broth:

1 teaspoon vegetable oil
3 Tablespoons white onion, chopped fine
1 large garlic clove, minced
1 can (14.5 oz.) diced tomatoes in juice
1 can (8 oz.) tomato sauce
2 cans (14.5 oz. each) chicken or beef broth
1 jalape� o pepper, chopped fine
1/2 teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
2 carrots, peeled and sliced into 1-inch rounds
1 zucchini or summer squash, sliced and quartered

Meatballs:

1 egg or 2 egg whites, beaten
1/2 cup bread crumbs or crushed crackers
2 Tablespoons white onion, chopped fine
2 Tablespoons chopped green onions
1 large garlic clove, minced
1/4 teaspoon salt
1 teaspoon pepper
2 Tablespoons red bell pepper, diced fine
1 teaspoon cumin
1 Tablespoon fresh chopped mint
2 Tablespoons fresh chopped cilantro
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

Broth: Heat oil in large stockpot over medium heat. Add onion and garlic; stir and cook for 3 minutes. Add tomato products, broth, jalape� o, oregano, salt, pepper, carrots and zucchini; bring to a boil. Cover and reduce to a simmer.

Meatballs: Drain salmon reserving liquid; add salmon liquid to simmering broth. Flake salmon in large pieces. In a medium bowl, mix bread crumbs or crackers with egg until blended. Add white and green onions, garlic, salt, pepper, bell pepper, cumin, mint and cilantro. Mix in flaked salmon until incorporated with all ingredients. Form mixture into small balls, approximately 1� -inches each. There should be about 12 - 16 meatballs. Brown meatballs lightly in spray-coated nonstick pan (about 2 - 3 minutes). After the broth has simmered for 10 to 15 minutes, remove carrots and zucchini; hold vegetables at room temperature. Bring stock to a rolling boil. Carefully place a few meatballs at a time into the broth. Return to a boil, then reduce heat to a simmer. Cook the meatballs for 10 minutes and place in individual bowls. Top with reserved vegetables and hot broth. Garnish with cilantro and white cheese, if desired.

Makes 4 Servings.
Nutrients per serving: 307 calories, 10g total fat, 2g saturated fat, 29% calories from fat, 58mg cholesterol, 30g protein, 24g carbohydrate, 5g fiber, 3952mg sodium, 296mg calcium, and 1.8g omega-3 fatty acids.

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

Double Bacon Beer-Braised Cheeseburgers

Double Bacon Beer-Braised Cheeseburgers

1 tablespoon Extra Virgin Olive Oil
10 slices smoky bacon, 2 of them chopped
1 small onion, finely chopped (about 1/4 cup)
3/4 pound ground chuck
3/4 pound ground sirloin
2 tablespoons Worcestershire sauce
Salt and ground black pepper
A few hearty glugs stout beer, such as Guinness, half a bottle
1/2 cup sour cream
1 tablespoon prepared horseradish
3 tablespoons grainy mustard
1/2 pound sharp white aged cheddar, sliced
8 leaves red lead lettuce or red leaf romaine
1 red onion, sliced
4 Kaiser rolls or crusty rolls, split open

Yields: 4 servings
Preheat oven to 350F.

Chop 2 slices of bacon. Arrange the remaining 8 slices of bacon on a slotted broiler pan and bake until crisp, 15-20 minutes. Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. While the pan is still cold, add the chopped bacon. Cook the bacon as the pan heats up until crispy and golden brown, 3-4 minutes.

When the bacon is crispy, add in the onion and continue cooking until tender, 5-6 minutes more. Using a slotted spoon to drain off the excess oil, transfer the mixture to a large mixing bowl and let cool. Reserve the pan drippings.

Reheat the skillet to medium-high heat. Combine ground meat with cooled bacon and onions, Worcestershire, salt and pepper and form 4 large patties, thinner at center and thicker at edges for even cooking.

Add patties to hot drippings and cook 8 minutes for medium-rare, 10 minutes for pink centers, and 12 minutes for medium-well, turning once. Once flipped, add beer to burgers about a minute later, in the last minute top burgers with cheese and tent with foil to melt.

While the burgers cook combine sour cream, horseradish and mustard into small bowl.

Set cheeseburgers on bun bottoms, top with criss-cross of bacon, lettuce leaves, red onion and special sauce, set bun tops in place.

Frosted Valentine Cookies

Frosted Valentine Cookies Recipe

Sharing delicious sweets has long been the way to show affection. Why not demonstrate your love this Valentine's Day by making a batch of these buttery cookies? — Marcy Cella, L'Anse, Michigan
* 21 Servings
* Prep: 25 min.
* Bake: 15 min.

Ingredients

* 2 cups butter, softened
* 1 cup confectioners' sugar
* 4 cups all-purpose flour
* 2 cups quick-cooking oats
* 2 teaspoons vanilla extract
* 1/2 teaspoon almond extract
* 1/2 teaspoon salt
* 1/2 pound dark or milk chocolate candy coating, melted
* Confectioners' sugar icing, optional

Directions

* In a bowl, cream butter and sugar until light and fluffy. Add the flour, oats, extracts and salt; mix well.

* Roll out dough to 1/4-in thickness. Cut with a 3-in. heart-shaped cookie cutter; place on ungreased baking sheets. Bake at 350° for 12-15 minutes. Spread warm cookies with candy coating; cool. Decorate with icing if desired. Yield: 3-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 349 calories, 21 g fat (14 g saturated fat), 47 mg cholesterol, 233 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.

Frosted Valentine Cookies published in Taste of Home February/March 1994, p35  Beth Layman :)

VALENTINE FUDGE

VALENTINE FUDGE

2 c. sugar
3 tbsp. butter
1 c. evaporated milk

Bring ingredients to boil over medium heat, stirring constantly. Continue boiling and stirring for 5 minutes. Remove from heat.

1/2 c. miniature marshmallows
1 1/2 c. (9 oz.) semi sweet chocolate chips
1 tsp. vanilla
2/3 c. chopped pecans, optional

Add these to above and stir until melted. Pour into 8 inch square pan. Enjoy.

 

Chicken Filled Biscuits

Chicken Filled Biscuits

1 (5 oz) can chicken, drained
1 (3 0z) pkg cream cheese
1 tsp chopped pimientos
1 T sliced green onion with tops
dash Worcestershire sauce
1 pkg refrigerated biscuits

Chop chicken; combine with cream cheese, onion, pimientos, and sauce.

On lightly floured surface roll and stretch each biscuit to a 4" circle.

Moisten edges with water.

Place rounded tablespoon of chicken mixture in center of each biscuit circle. Fold up 3 sides, to form a
triangle, and pinch edges to seal.

Bake 400° on lightly greased baking sheet till golden, 8-10 minutes

Serve warm.

Tuna Pizza

Tuna Pizza

From Linda Larsen, Your Guide to Busy Cooks from about.com
White beans are mashed up to form the 'sauce' in this easy no cook pizza recipe.
Roasted red peppers, tuna, and Parmesan cheese are other toppings.

INGREDIENTS:

1 Boboli pizza crust
15 oz. can white beans, rinsed and drained
2 Tbsp. white wine vinegar
salt and pepper to taste
6 oz. can solid pack white tuna, drained
1 jar roasted red pepper, drained, chopped
14 oz. can diced tomatoes, drained
1/4 cup grated Parmesan cheese

PREPARATION:

In medium bowl, combine beans, vinegar, and salt and pepper to taste.
Mash beans, leaving some texture in the mixture.

Spread bean mixture over crust.

Top with tuna, red peppers, and tomatoes.

Sprinkle cheese over all and serve.

4-6 servings