Pan Fried Brussels Sprouts

Pan Fried Brussels Sprouts

(1lb) Brussels sprouts
(2oz) pancetta, smoked spec, or bacon, chopped
2 large sprigs sage, leaves picked, optional
2 cloves garlic, finely sliced
squeeze of lemon juice

Trim the base of your sprouts and peel away the dark green outer leaves. You can either discard these or add them to the pan but they will add a stronger more cabbagey flavour so probably best to omit them on your first attempt. Take the trimmed sprouts and finely slice lengthwise into 4 or 5 slices.

Heat a small frying pan over a medium heat. Add a few tablespoons olive oil and allow to warm for a few seconds before adding the pancetta, spec or bacon. Cook for a minute or two and then add the trimmed sprouts, sage and garlic. Saute, stirring regularly for approximately 10 minutes or until the sprouts are starting to soften and take on a golden colour.

Awesome Broccoli Marinara

Awesome Broccoli Marinara

Serves: 4
Source: allrecipes.com

"This is a great quick version of an Italian traditional side dish in our family all the way from Italy. You can use fresh tomatoes and basil. However, as a mother of four, I opt for the quick method as I'm sure other parents of small ones can appreciate. The kids really love this dish too. Buon Appetito!"

Ingredients:

2 tablespoons olive oil
1 can (14.5 oz) diced tomatoes with balsamic vinegar, basil and olive oil
1 pound broccoli florets
2 cloves garlic chopped
salt and pepper to taste

Instructions:

Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

Corned Beef Dinner

Corned Beef Dinner
Serves: 8
Source: Taste of Home Slow Cooker Recipes 2010

"This flavorful meal is a must for St. Patrick's Day but great anytime of the year," writes Michelle Rhodes of Cleveland, Ohio. While she usually cooks on the stovetop, a slow cooker makes it even easier. "It serves four nicely with enough leftover meat for Reuben sandwiches or other dishes," she adds.

Ingredients:

4 to 5 medium red potatoes quartered
2 cups fresh baby carrots halved lengthwise
3 cups chopped cabbage
1 corned beef brisket with spice packet (3-1/2 pounds)
3 cups water
1 tablespoon caraway seeds

Instructions:

Place the potatoes, carrots and cabbage in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, caraway seeds and contents of spice packet. Cover and cook on low for 9-10 hours or until the meat and vegetables are tender.

Yield: 8 servings.

Home-Style Stew

Home-Style Stew
Serves: 5
Source: Simple & Delicious September/October 2009

"My husband and I both work full time and we have three daughters, so good, quick meals are important. This stew works wonders, it always tastes great and is a regular menu item for us." Marie Shanks — Terre Haute, Indiana

Ingredients:

2 packages (16 ounces each) frozen vegetables for stew
1 -1/2 pounds beef stew meat cut into 1-inch cubes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 envelope reduced-sodium onion soup mix

Instructions:

Place vegetables in a 5-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown beef on all sides.

Transfer to slow cooker. Combine the remaining ingredients; pour over top.

Cover and cook on low for 6-8 hours or until beef is tender.

Yield: 5 servings.

Beer Burgers for the Grill

Beer Burgers for the Grill

Ingredients:

• 5 pounds of lean ground beef
• 1 can of beer
• 1/2 loaf rye bread
• 1 egg
• salt and pepper to taste

Soak rye bread in beer. It's impossible to say exactly how many slices of bread, but enough to absorb the beer. Mix the meat, beer, bread mixture and egg thoroughly with your hands until it is completely
blended. Make into patties and charcoal broil.

 Makes approximately 20 juice hamburgers.

Mexican Succotash

Mexican Succotash
--Barnesville Herald Gazette

Ingredients:

1 poblano chile
2 cups shelled fresh lima beans (about 2 pounds unshelled beans)
1 tablespoon olive oil
1 cup finely chopped Vidalia or other sweet onion
1 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 garlic cloves, minced
2 cups fresh corn kernels
1 cup grape tomatoes, halved
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:

1. Preheat broiler.

2. Cut poblano chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.

3. Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook 25 minutes or until tender. Drain.

4. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes. Add garlic; sauté 1 minute. Stir in beans and corn; sauté 6 minutes or until corn is tender. Add poblano and tomatoes; cook 2 minutes. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper.

Bean Soup

Bean Soup
--Access Atlanta

Hands on time: 20 minutes
Total time: 3 hours and 45 minutes
Serves: 20
Ingredients:

2 pounds mixed dried beans
1 bay leaf
1 quart (32 ounces) vegetable, beef or chicken broth
1 (28-ounce) can crushed tomatoes
1/2 cup cider vinegar
1 to 2 teaspoons Tabasco sauce
1 (16-ounce) bag frozen mixed vegetables
2 teaspoons Cajun seasoning or chili powder
2 teaspoons original flavor Mrs. Dash
3 tablespoons dried onion
1/4 teaspoon allspice
1/4 teaspoon ground cumin
Pinch garlic powder
Salt or Jane's Krazy Mixed Up Salt to taste
Pepper to taste

Instructions:

Pick through beans and remove any debris before soaking. In a soup pot, cover the beans with 2 inches water. Soak overnight, pouring off water and replacing with fresh at least once.

Before cooking, pour off water and replace with fresh. Add the bay leaf and simmer the beans at least 3 hours, until tender but not mushy. Add the broth, tomatoes, vinegar and Tabasco sauce and simmer for 15 minutes. Add additional water if soup is too thick. Add the vegetables, Cajun seasoning, Mrs. Dash seasoning, dried onion, allspice and cumin. Add salt and pepper to taste. Cook 15 minutes, or until vegetables are done.

SOUTHWESTERN COLESLAW

SOUTHWESTERN COLESLAW
--Wichita Eagle

Makes 8 (1-cup) servings.

1 (14-ounce) package coleslaw mix (cabbage and carrots)
1 cup canned black beans, rinsed and drained
1/4cup chopped fresh cilantro
1 medium tomato, seeded and diced
1/2medium red onion, diced
1 jalapeno, seeded and finely diced
1 avocado, pitted, peeled and diced
1/2cup fresh lime juice
2 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
1/2teaspoon ground cumin

Directions:

Place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl.

Whisk together remaining ingredients in small bowl. Pour over coleslaw and toss gently.

Serve immediately or refrigerate for a few hours until chilled through.

NOT-SO-SINFUL DEVILED EGGS

NOT-SO-SINFUL DEVILED EGGS
--Augusta Chronicle

Start to finish: 45 minutes
Makes: 24 halves

12 large eggs
Ice
1/2 cup low-fat cottage cheese
3 tablespoons low-fat mayonnaise
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1 tablespoon prepared horseradish
1 tablespoon sweet pickle relish
Salt and ground black pepper, to taste
Fresh chives, to garnish
Smoked paprika, to garnish

Place the eggs in a large saucepan and fill with cool water. Cover the pan and bring to a boil over medium-high heat. Remove the pan from the heat and let sit for 15 minutes. Drain the hot water, leaving the eggs in the pan. Fill the pan with cold water and a cup of ice. Allow the eggs to cool completely.

In a food processor combine the cottage cheese, mayonnaise, mustard, vinegar and horseradish. Puree until smooth. Set aside.

Peel the eggs but keep them intact. Slice the eggs in half lengthwise. Retain the egg whites. Discard half of the yolks.

In a medium bowl, mash the remaining yolks. Add the pureed dressing mixture and the relish. Stir to combine, then season with salt and pepper. Using a pastry bag or a zip-close bag with the corner cut off, refill the wells in the egg whites. Top with smoked paprika and chopped chives.

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings


Ingredients:

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Slow Cooker Chicken Recipes Instructions:

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center...and the slow cooker chicken recipe dumplings is ready to serve hot.

Cornbread Smothered Pinto Beans

Cornbread Smothered Pinto Beans


Pinto Beans

2 1/2 c. cooked pinto beans (homemade, from about 1 c. dried beans, or store bought)
2 T. rendered bacon fat, butter, or oil
1 small (fist-sized or smaller) onion, chopped
3 large cloves garlic, chopped
2 T. tomato paste
1 T. molasses
1/2 t. cayenne
1/2 t. chili powder
1/2 t. salt
1/4 t. black pepper
1/4 -1/2 c. bean cooking liquid or water
1 1/2 t. red wine vinegar

Cornbread Topping

1 c. cornmeal
1/4 c. flour
1/2 t. salt
1 t. baking soda
2 c. buttermilk
1 egg, lightly beaten
2 T. butter, melted.
Special Equipment: 9 inch cast iron skillet

Preheat the oven to 400.

Melt the bacon fat, butter, or oil in the cast iron skillet over medium heat. Add onions and garlic and saute until translucent, about 4 minutes. Add the tomato paste, molasses, cayenne, chili powder, salt, and pepper and mix well. Add enough bean cooking liquid or water so that the mixture is slightly soupy. Reduce the heat to low and simmer mixture for about 8-10 minutes. Add the red wine vinegar, and adjust seasonings. Remove from heat and spread the beans into an even layer in the skillet.

Mix the cornmeal, flour, salt, and baking soda in a mixing bowl and stir to combine. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until thoroughly combined. The batter will be soupy. Pour batter over the beans in the skillet and smooth the top.

Transfer skillet to oven and bake for about 30 minutes, until the top is golden, the cornbread starts to pull away from the skillet at the sides, and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool for about 10 minutes, then slice into wedges and serve.

Lamb and Dijon Burgers with Cucumber-Mint Tzatziki

Lamb and Dijon Burgers with Cucumber-Mint Tzatziki

For the tzatziki:

1 tablespoon olive oil
1 tablespoon lemon juice
2 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup Greek yogurt, drained
1/2 cup sour cream
1 cucumber, peeled, seeded, diced, salted and drained
1 tablespoon chopped fresh mint

For the burgers:

1 pound, 8 ounces ground lamb
1/4 cup Dijon mustard
1 shallot, minced
1/2 cup fresh bread crumbs
2 teaspoons black pepper
1 teaspoon oregano
1 teaspoon sea salt
Cooking oil for grill
8 pitas, separated into 2 round halves
Mixed greens for topping

To make tzatziki, combine olive oil, lemon juice, garlic, salt and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive-oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped mint. Cover and chill for at least 2 hours before serving.

For burgers, combine lamb, mustard, shallot, bread crumbs and seasonings in a large mixing bowl. Shape into 8 oval patties.

Heat outdoor grill or grill pan until hot and brush grates with oil. Cook patties for 4 minutes on each side or until desired doneness. Meanwhile, place pitas on grill until grill marks appear. Place each burger on 1/2 of a pita bread. Top with mixed greens and tzatziki to taste. Serve remaining 1/2 pita on the side.

Makes 8 servings.

Burger Bundles

Burger Bundles

Author: Sandra Hull, Vaiden

1 lb. ground beef
1/3 cup evaporated milk
1 1/4 cup prepared herb-seasoned stuffing mix
1 10-oz. can cream of mushroom soup
1 T. catsup
2 tsp. Worcestershire sauce

Mix beef and milk; divide into 5 patties. Pat patty into a 6-inch circle.

Mix stuffing according to package directions. Spoon 1/4 cup stuffing into patty. Draw edges up over stuffing and seal. (Make it form a large ball.) Place patties into baking dish, at least 2 inches apart.

Combine soup, catsup and Worcestershire sauce, and bring to a boil. Pour over meat.

Bake uncovered at 350 degrees for 45 minutes.

from the July 2004 issue of Today in Mississippi

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

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.

SPAM VEGETABLE STRUDEL

SPAM VEGETABLE STRUDEL
Serving Size : 6

1 pk Long-grain and wild rice -mix (6.25 oz)
1/2 c Chopped carrot
1/2 c Chopped red bell pepper
1/4 c Orange juice
1 cn SPAM Luncheon Meat, cut in -thin strips (12 oz)
2 c Chopped mushrooms
1/4 c Sliced green onions
1 tb Dijon-style mustard
1/2 ts Basil
1/4 ts Pepper
6 Sheets frozen phyllo pastry, -thawed
Butter-flavor vegetable -cooking spray
1 tb Dry bread crumbs
Soy sauce

Heat oven to 375'F. Prepare rice according to package directions. In small saucepan, combine carrots, red pepper, and orange juice. Bring to a boil. Cover and cook 5-7 minutes or until crisp-tender. Drain well. Place in medium bowl. In large skillet, saute SPAM, mushrooms, and green onion until tender. Add SPAM mixture, rice, mustard, basil, and pepper to vegetable mixture; stir well.

Place 1 sheet phyllo pastry on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray. Layer remaining 5 sheets phyllo pastry on first sheet, lightly coating each sheet with cooking spray.

Spoon SPAM mixture lengthwise down center of phyllo stack, leaving a 1/2″ border. Roll phyllo jelly-roll style, starting with long side containing SPAM mixture. Tuck ends under; place diagonally, seam side
down, on baking sheet coated with cooking spray.

Lightly coat top of pastry with cooking spray and sprinkle with bread crumbs. Make 12 (1/4″ deep) diagonal slits across top of pastry using a sharp knife.

Bake 20 minutes or until golden. Serve with soy sauce.

CORNED BEEF CHEESE BALL

CORNED BEEF CHEESE BALL

2 8-ounce blocks cream cheese, slightly softened
1 can corned beef
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon lemon juice
chopped pecans, walnuts, or almonds(optional)
Triscuits, for serving

Combine all ingredients except nuts. Form into a ball. Roll in chopped nuts if you wish. Keep refrigerated until serving.

Baked Stuffed Papayas

Baked Stuffed Papayas
Serving Size : 4

1 Medium Onion -- chopped
1 Clove garlic -- finely chopped
1 lb Ground Beef
1 16 oz. can whole tomato -- drain
1 Jalapeno -- finely chopped
1/2 t Salt
1/4 t Pepper
4 Papayas (about 12oz. each)
2 tb Parmesan cheese -- grated

Cook and stir beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes. Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves.

Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes. ** Recipe from Betty Crocker Regional and International Recipes.

Block Party Bean Casserole

Block Party Bean Casserole

Serving Size : 4

2 pounds hamburger
1 cup chopped onion
1 cup finely diced celery
1 cup catsup
1 can condensed tomato soup
1/4 cup brown sugar or 1/8 c. Twin Brown sugar if

-----1 reg. can of the following beans:---
Green beans
Wax beans
Pork and beans
Chili beans
Lima beans
Kidney beans

*SF = Sugar Free.

Saute hamburger, onions and celery in a little oil until brown and tender, drain off excess oil.

In large deep casserole combine all other ingredients. Drain well the green and wax beans only, rest of beans - add beans and liquid to casserole.

Stir well to combine all ingredients and then put in oven at 350 degrees for about one hour. Serves about 20-25. Great for picnics or potlucks.

Can be frozen and used later.

Source:"Key Home Gourmet CD Collection"

Cooked Papaya Puree

Cooked Papaya Puree

Serving Size : 4

2 c Ripe cooking papaya -- cut in - chunks
1 1/2 tb Sugar
1/2 Lime -- juice of
1/4 Jalapeno pepper -- seeded

Someone asked for papaya recipes. Here's one for the large cooking type. I finally used up that Mexican papaya. Since it was no longer green, and was frozen, a fresh salad like the ones at the Thai Noodles restaurants was not in order.

Steam the papaya until tender. Add the remaining ingredients and process in food processor. Reheat and simmer until orange color deepens (or until warmed throughout). Eat as a side dish -- refreshing!

I think this would even make an interesting sorbet. Just a thought.

FATFREE DIGEST V96 #141

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Sweet and Spicy Baked Beans

Sweet and Spicy Baked Beans
serves 2-3

2 slices thick cut bacon, cut into 1/4 inch pieces*
1 small onion, chopped (about 1/2 – 3/4 c.)
1 T. tomato paste
1/3 c. water
3 T. brown sugar
1.5 T. Worcestershire sauce
1.5 T. prepared yellow mustard
1 t. Tobasco sauce
1 15oz can organic pinto beans, drained and rinsed

Preheat oven to 400 degrees.

Saute bacon in a medium-large skillet until crisp. Drain on a paper towel. Pour off all but about 1/2 T. of the bacon grease (I save bacon drippings in a jar in the refrigerator — it's wonderful to cook with and eliminates the problem of what to do with it). Add onions and saute for about 5 minutes, until soft.

Add tomato paste, water, brown sugar, worcestershire sauce, mustard and tobasco. Stir to mix well. Add pinto beans and reserved bacon then stir until evenly mixed.

Transfer mixture to a small oven-proof casserole dish (about 2-1/2 c. capacity is a perfect size), or into individual ramekins. Baked for 20 minutes, until mixture is bubbly. Remove from oven, stir, and enjoy!

*Note: Try to find ethically sourced meat products (i.e. local, organic, pasture-raised). Many farmer's markets are starting to have meat purveyors — check there or at your local organic grocery store

Burger of the Gods

Burger of the Gods
8 ounces ground chuck -- trimmed, cut into 1
8 ounces ground sirloin -- trimmed, cut into 1
1/2 teaspoon kosher salt

In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.

Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes.

Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.

Source: "Good Eats" S(Formatted by): "Lindell Martin on May 17, 2000"
Copyright: "Alton Brown"

Healthy Buffalo Burgers with Onion Relish and Gorgonzola

Healthy Buffalo Burgers with Onion Relish and Gorgonzola

1 pound ground buffalo
salt to taste
freshly ground black pepper
4 onion rolls
1/2 cup onion relish
1/4 cup Gorgonzola cheese (2 ounces)

1. Preheat the grill to medium-high.

2. Divide the ground buffalo into 4 patties and season them with salt and pepper. Grill the burgers on both sides, turning once, until they are cooked through. Toast the onion rolls on the grill while cooking the second side of the burgers.

3. Serve the burgers on toasted onion rolls with onion Relish and gorgonzola cheese.

Chinese Burgers

Chinese Burgers

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"

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/

Spam Stew with Buttermilk Topping

Spam Stew with Buttermilk Topping


1 cn Cream of chicken soup -(10 3/4 oz)
1/2 c Milk
1/2 c Chopped onion
1 pk Cream cheese, cubed (3 oz)
1/4 c Shredded carrot
1/4 c Chopped celery
1/4 c Grated Parmesan cheese
1 cn SPAM Luncheon Meat, cubed -(12 oz)
1 pk Frozen cut broccoli, cooked -and drained (10 oz)
1 c Buttermilk pancake mix
1 c Shredded Cheddar cheese
1/4 c Milk
1 Egg, beaten
1 tb Oil
1/4 c Sliced almonds

Heat oven to 375'F. In large saucepan, combine first 7 ingredients. Cook and stir until cream cheese is melted. Stir in SPAM and broccoli; heat thoroughly. Pour into 2-quart casserole. In medium bowl, combine pancake mix and Cheddar cheese. In small bowl, stir together milk, egg and oil. Add to pancake mix; stir until combined. Spoon topping over SPAM mixture.

Sprinkle with almonds. Bake 20-25 minutes or until topping is golden brown.

Corned Beef Quiche

Corned Beef Quiche

Ingredients:

12 oz Corned Beef Finely diced
1 Unbaked Pie Shell
3/4 c Finely Diced Onion Sauteed
3/4 c Sliced Mushrooms Sauteed
1/2 c Swiss or Cheddar cheese Grated
4 lg Eggs
2 tbsp Flour
1 1/4 c Milk
1/4 tsp Nutmeg Grated
1/4 tsp Pepper Salt To Taste

Directions:

Layer onion, mushrooms, HEREFORD Corned Beef, and cheese in pastry shell. Beat eggs, flour, and milk together until well mixed; add seasonings. (Omit salt if cheddar cheese is used.) Pour mixture over ingredients in pie shell. Bake at 350 F (180 C) for 40 minutes or until knife inserted in center comes out clean. Serve hot or warm. (8 servings)

Southwestern Baked Limas

Southwestern Baked Limas

4 cups water
1 pound dried lg.lima beans about 2 1/2 cups
1 medium onion sliced
1 cup tomato juice
1/4 cup molasses
1/4 cup chile sauce or salsa
2 tablespoons packed brown sugar
1/2 teaspoon salt
1 tablespoon prepared mustard
1/4 tsp. liquid smoke

Heat water and beans to boiling in a 3 quart saucepan.

Boil 2 minutes.

Remove from heat. Cover and let stand 1 hour.

Add enough water if necessary to cover beans.

Heat to boiling. Reduce heat and simmer uncovered until tender; about 30 minutes. Do not boil or beans will burst.

Drain beans, reserving liquid.

Layer beans, and in greased 2 quart casserole.

Mix together remaining ingredients and pour over beans. Add enough reserved bean liquid to cover.

Cover and bake at 300 degrees for 1 hour. Stir and bake uncovered 30 minutes longer.

Thunder and Lightning

Thunder and Lightning

Serves: 4 Servings

8 oz Dry chick peas, soaked
1 lb Elbow macaroni
2 Garlic cloves, crushed
2 tb Olive oil
1 tb Basil
1 tb Parsley
Olive oil for drizzling

Instructions:

Drain & wash chick peas. Cook for 50 to 60 minutes, or until tender.

Meanwhile, cook the macaroni in a large pan of boiling water, lightly salted for 10 minutes, or until just resistant to the bite. Drain.

Saute garlic in a large skillet in olive oil for a few minutes. Add cooked, drained chick peas & macaroni. Mix in the basil & parsley. Cook over a very low heat, stirring occasionally, til the flavours are absorbed & the mixture is heated through. Season with salt & pepper & serve hot with a crisp green salad.

Tomato Pie with Potato Crust

Tomato Pie with Potato Crust

Potato Crust (see recipe below)
3 or 4 medium tomatoes, sliced (approximately 1/8-inch thick), drained, and patted dry
Coarse salt and pepper to taste
8 bacon slices, cooked crisp and crumbled
4 tablespoons coarsely chopped fresh basil, divided
3/4 cup freshly grated parmesan cheese
3/4 cup mayonnaise
1/3 cup crushed saltine crackers

Make Potato Crust and bake while you are preparing tomato mixture.

Layer half of the tomato slices onto the bottom of baked Potato Crust; lightly season tomatoes with salt and pepper. Sprinkle with half of the bacon and 3 tablespoons basil. Repeat layer, using remaining tomato slices, salt, pepper, bacon, and basil.

In a small bowl, combine parmesan cheese and mayonnaise; carefully spread over tomato mixture. Sprinkle with crushed crackers and 1 tablespoon basil. Bake, uncovered, 30 minutes or until crumbs begin to brown. Remove from oven and serve immediately.

POTATO CRUST:

2 firmly packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil


Preheat oven to 400 degrees F. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.

In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. Bake 35 to 40 minutes or until golden brown (after the first 20 minutes brush the crust with vegetable oil to crisp it). Remove from oven. Reduce oven temperature to 350 degrees F.

VARIATIONS: Vary the flavors in the potato crust by adding some herbs (basil or oregano), or adding some caraway or fennel seeds. Try adding garlic or using green onions instead of a slicing onion.

Champagne Melon Cooler

Champagne Melon Cooler

4 c Chopped champagne melon, - seeds removed
1/2 c Orange juice
1/2 c Lemon juice
1/2 c Caster sugar
Sliced strawberries

Blend champagne melon, juices and sugar until smooth. Refrigerate covered for several hours. Serve topped with sliced strawberries. For the perfect afternoon picnic, simply freeze for 1/2 to 1 hour before packing.

"Sunday Mail" Adelaide South Australia, 23 Feb 1997

Caribbean Satay Sauce

Caribbean Satay Sauce


1 cup plus 2 tablespoons lime juIce
1 cup soy sauce
1 1/2 tablespoons sugar
1 tablespoon black pepper
1/4 teaspoon crushed red pepper
2 1/2 tablespoons minced garlic
2 1/2 cups peanut butter (chunky)
1 1/2 tablespoons ground ginger

In a large pot, heat soy sauce and lime juice (we used juice from seven fresh limes) until simmering, dissolve sugar in hot mixture then add peanut butter.

stirring until smooth. Add remaining ingredients, mix well, and remove from heat (We used 2 teaspoons black pepper.) Serve over chicken or pork.

The original recipe made twice this quantity. If you cut it in half, there is still enough sauce for a meal of Chicken Satay with enough oh over to he used on a second meal, perhaps pork.

Simeon's on the Commons, Ithaca, N.Y., restaurant
scanning and formatting errors by Sandy West
Pittsburgh Post-Gazette 1-16-2000

10-LAYER SALAD

10-LAYER SALAD
Torn lettuce
1 red Spanish onion -- sliced thin
1/2 c. diced celery
1/2 c. diced green pepper
1 grated carrot
1 pkg. frozen peas -- unthawed
2 c. mayonnaise
2 tbsp. sugar
4 oz. Cheddar cheese -- grated
8 slices crisp -- crumbled bacon or bacon bits

Fill a large size salad bowl 2/3 up with torn lettuce. Layer with the ingredients in turn, finishing with mayonnaise, sprinkle with sugar and Cheddar cheese. The crumbled bacon should be put over the top as the last layer.

Cover with plastic wrap and store in refrigerator for 12 to 24 hours.

NOTES : www.cooks.com http://www.cooks.comnutr/

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

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

preparation

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.

SPAM SWISS PIE

SPAM SWISS PIE


1 Deep dish pie shell (9")
6 Eggs
1 c Whipping cream
1/8 t Pepper
1 cn SPAM Luncheon Meat, cubed-(12 oz)
1/4 c Chopped onion
2 c Shredded Swiss cheese,-divided

Heat oven to 425'F. Bake pie shell 6-8 minutes. Reduce oven temperature to 350'F. In bowl, beat together eggs, whipping cream, and pepper.

Stir in SPAM and onion. Sprinkle 1 cup cheese in pie shell. Pour egg mixture over cheese. Sprinkle remaining cheese over egg. Bake 45-55 minutes or until eggs are set.

SPAM SKILLET CASSEROLE

SPAM SKILLET CASSEROLE
Serving Size : 6

2 Baking potatoes, cut into -1/8″ slices
1 cn SPAM Luncheon Meat, cubed -(12 oz)
1 c Thinly sliced carrots
1 c Thinly sliced onions
1/2 c Thinly sliced celery
2 Garlic cloves, minced
2 tb Flour
1 t Coarsely ground pepper
3/4 t Dried whole thyme
1 cn No-salt-added green beans, -drained (16 oz)
1 cn No-salt-added whole -tomatoes, drained and -chopped (16 oz)
1 cn No-salt-added vegetable -juice cocktail (5 1/2 oz)
Butter-flavor vegetable -cooking spray

Cook potatoes in boiling water 3 minutes or until crisp-tender. Drain. In skillet, cook SPAM until browned; remove from skillet. Add carrots to skillet and saute 4-5 minutes, stirring frequently. Add onion, celery, and garlic; saute until vegetables are tender. Combine flour, pepper, and thyme. Stir flour mixture into vegetable mixture; cook 1 minute, stirring constantly. Add SPAM, green beans, tomato, and vegetable juice cocktail. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Remove skillet from heat; arrange
potato slices over SPAM mixture to cover completely. Spray potato slices with vegetable cooking spray. Broil 6″ from heat source 10 minutes or until golden.

Cranberry-Hoisin-Chicken Rice

Cranberry-Hoisin-Chicken Rice
Serves 4

8 chicken thighs, skin on
1 tablespoon minced garlic
2 bunches scallions, sliced, save 1/4 cup of green scallions for garnish
2 cups jasmine rice
1 cup red wine
1cup fresh cranberries
1/2 cup hoisin
3 cups water
Canola oil for cooking
Kosher salt and freshly ground black pepper to taste

Pre-heat oven to 375 degrees. Place an oven-proof casserole with a tight lid over medium-high heat and coat very lightly with oil. Season the chicken thighs and color on all sides, set aside. In the same vessel now filled with tasty chicken fat, sauté garlic and scallions, then add the rice, season and sauté for about 3-5 minutes. Deglaze with red wine and reduce by 3/4. Add the cranberries, hoisin and water and check for flavor. Add back the chicken, bring to a simmer, cover and transfer to oven for 20-30 minutes. Let rest out of oven for 10 minutes, then serve family style.

TOASTED COCONUT AND DARK CHOCOLATE MERINGUES

TOASTED COCONUT AND DARK CHOCOLATE MERINGUES

1/2 cup unsweetened medium shredded coconut*
3 large egg whites
1 cup sugar
1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary in size from shavings to the size of small peas; about 2 1/2 ounces)

Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.

Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.

Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart. Bake until crisp on outside but still soft inside, about 27 minutes.

Cool. (Can be made up to 3 days ahead; store in airtight container.)

* Available at some supermarkets and at natural foods stores. Test-kitchen tip: Make these cookies extra-fabulous by drizzling them with melted chocolate after they have cooled.
Makes about 45

Romie's Apple Dump Cake

Romie's Apple Dump Cake

Cake:

2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 eggs
½ cup vegetable oil
1 teaspoon vanilla
1 cup chopped pecans or walnuts
1 can apple pie filling, chopped

Icing:

1 cup powdered sugar
2 tablespoons lemon juice

Directions

1. Dump first 8 ingredients into a large bowl and mix together.2. Add nuts.
3. Fold in apple pie filling.
4. Pour into a greased and floured 13 x 9 pan and bake at 350 degrees for 1
hour.5. When cake has cooled, combine icing ingredients and spoon over cake.

Corn Dog Casserole

Corn Dog Casserole


2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded

Sauté celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite size pieces. Sauté dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray 13x9 Pyrex. Pour in casserole.

Top with reserve hot dogs and cheese. Bake uncovered at 400 for 30 minutes.

Chicken Chili

Chicken Chili

1 t oil
1 onion, chopped
1 clove garlic, minced
15 oz navy beans - undrained
15 oz great northern beans - undrained
2 chicken breasts cooked and shredded
4 oz can diced green chiles
11 oz can Mexi corn
2 t cumin
4 T cilantro - chopped - more if used for garnish
4 oz sour cream
salt and pepper to taste

Saute onions and garlic in oil until onion becomes tender, approximately 4 to 5 minutes.

Add remaining ingredients, except sour cream, stirring together to combine all the ingredients. Cover. Turn heat to low and continue to stir occasionally. Cook for approximately 10 minutes.

Garnish with sour cream and extra cilantro.

My Mom's Stuffed Cabbage Rolls (gulampki)

My Mom's Stuffed Cabbage Rolls (gulampki)
Yield: 6 Servings

Ingredients and directions for this recipe

1 1/2 lb Ground chuck
1 md Onion, chopped
1/2 c Bread crumbs, or as needed
1/4 c Ketsup
1 Egg
1 ts Steak seasoning salt
1 ts Garlic powder
1 Medium head cabbage
1/2 lb Bacon
16 oz Tomato sauce
1/2 ts Oregano
1/2 ts Onion flakes
Salt as needed
3 Pats butter

Mix ground chuck, egg, seasoning salt, chopped onion, bread crumbs, ketsup together. Take one medium head of cabbage and put under hot water and let it run over the cabbage until the leaves come off easily.

Prepare a large pot of hot water, and let it simmer to a rolling boil. Put the cabbage leaves in the hot water for a few minutes until they are soft. Drain, and let cool.

Roll the meat mixture in the long part of the cabbage leaf and fix it together with a toothpick. Brush top of rolls with butter pats, and wrap with bacon.

Put into a large baking dish (enamel is preferable) and bake at 350 F for about 1/2 hour until brown. Pour tomato sauce, which has been mixed with oregano, garlic, onion flakes and salt, over the rolls. Canned, crushed tomatoes and paste may also be used. Bake at 350F for about 1 hour, or until bacon is brown.

Divinity Candy Variations

Divinity Candy Variations

Yield: 1 servings
Ingredients and directions for this recipe


BASIC DIVINITY
1/2 c Light corn syrup 2 Egg whites
2 1/2 c Sugar 1 ts Vanilla extract
1/4 ts Salt 1 c Coarsely chopped nuts
1/2 c Water

-HOLIDAY DIVINITY-
1/4 c Chopped candied cherries 1/4 c Chopped candied pineapple

CHOCOLATE DIVINITY
6 oz Semisweet chocolate chips -chopped nuts)
1 c Nut halves (instead of

-GINGER DIVINITY-
6 tb Water Instead of the -cup water
2 tb Preserved-ginger syrup / 1/2 1/2 c Finely diced ginger
Yield: 1 1/2 pounds

DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook,
stirring, until sugar is dissolved. Continue cooking, without
stirring, until a small amount of mixture forms a firm ball when
dropped in cold water (248-F). Beat egg whites until stiff, but not
dry. Pour about half the syrup slowly over whites, beating
constantly. Cook remainder until a small amount forms hard threads in
cold water (272-F). Add slowly to first mixture, and beat until
mixture holds its shape. Add vanilla and nuts; drop by
dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2" pan,
and when firm, cut in squares.

HOLIDAY DIVINITY: Follow above instructions, adding candied cherries
and pineapple with the nuts.
CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and
nuts with vanilla after beating; then beat until well blended.
GINGER DIVINITY: Follow above instructions, using the water and ginger
syrup for the liquid. Add diced ginger with the nuts.

Mexican Chili-Cheese Burgers

Mexican Chili-Cheese Burgers

Yield: 4 servings

1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeño pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Cooking spray
4 (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese
1/4 cup fat-free sour cream
4 (1 1/2-ounce) hamburger buns
4 iceberg lettuce leaves
8 (1/4-inch-thick) slices tomato
Grilled onions (optional)

Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.

Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Place 1 cheese slice on top of each patty; cover and grill an additional minute or until cheese melts.

Spread 1 tablespoon of sour cream over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce, tomato, onions (if desired), and top half of bun.

Caesar Salad Beef Burger on Garlic Crostini

Caesar Salad Beef Burger on Garlic Crostini

A burger fit for an emperor, and a 1999 National Beef Cook-Off category winner.

Prep: 10 minutes
Cook: 10 minutes
Servings: Serves 4

1 lb. 95% lean ground beef
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
4 romaine lettuce leaves
1/4 cup freshly shaved or grated Parmesan cheese

Garlic Crostini:

8 slices sourdough bread (about 1/2 inch thick)
3 Tbsp. extra virgin olive oil
2 large cloves garlic, cut lengthwise into quarters

Combine ground beef, minced garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.

Grill over medium heat coals or medium heat gas grill setting until internal temperature reaches 160°F, 8 to 10 minutes, turning once halfway through grilling time. Season with additional salt and pepper, if desired.

Meawhile, brush both sides of bread slices lightly with olive oil.

Place bread around outer edge of grid. Grill until lightly toasted, turning once. Remove bread from grid; rub both sides of each slice with garlic quarter.

To assemble place one lettuce leaf on each of four slices of bread; top each with burger. Sprinkle evenly with cheese and top with maining slices.

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.

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

TYROSPAMITES

TYROSPAMITES

Serving Size : 1

1 cn Spam
1 pk Frozen phillo dough
4 oz Feta cheese
1 Clove Garlic, minced
1 tb Snipped fresh dill
Butter flavored cooking
Spray

Follow the directions on the box for the pastry, (defrosting, handling, baking time and temperature) Cut
the slab of Spam in half. Cut those pieces diagonally so you have a triangular cross-section then slice the

Spam into 1/4 inch thick triangles. In a small bowl, crumble the cheese, add the garlic and dill and mix
well. Cut the dough into 3 to 4 inch wide strips.

Follow the directions on the box, this dough is tricky to handle. You will use 2 strips for each pastry.
Spray the butter-flavored oil between each layer.

Place a triangle of Spam at the end of the doubled, sprayed strip and top with 1 teaspoon of the cheese
mixture. Fold the filing into the dough, side to side, (like you learned to fold the American flag in Scouts) until you have a triangular pastry with several layers enclosing the Spam filling. Spray (or brush) with butter. Bake until golden. (follow package directions) These can be frozen before baking and cooked without defrosting a few at a time as you need them.

Spam-Mac Casserole

Spam-Mac Casserole
Yield: 8 Servings

Ingredients:

1 (7 oz.) pkg. elbow macaroni
2 tb Margarine or butter
1/2 c Chopped onion
1 c Frozen peas and carrots
14 ts Pepper
2 c Milk
1 c Shredded Swiss cheese
1 cn (12oz.) Spam, cubed
2 tb Flour
1 ts Dijon mustard
Buttered bread crumbs

Directions: Prepare elbow macaroni according to package directions; drain. In medium saucepan, melt butter. Add onion, cook until tender.

Stir in flour, mustard and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine macaroni, Spam, peas and carrots, and cheese sauce.

Pour into a 3-quart baking dish. Top with bread crumbs. Bake in 350 degree oven until hot and bubbly, about 30 minutes. Refrigerate leftovers. 6 to 8 servings.

Corned Beef Casserole

Corned Beef Casserole
Ingredients:

* 8 ounces noodles, cooked and drained
* 1 can (12 ounces) corned beef, diced, or 2 to 3 cups diced leftover corned beef
* 4 ounces shredded mild Cheddar or American cheese
* 1 can (10 3/4 ounces) cream of chicken soup
* 1 cup milk
* 1/2 cup chopped onion
* 3/4 cup bread crumbs tossed with a tablespoon or two of melted butter

Preparation:

Combine cooked noodles, corned beef, cheese, soup, milk, and onion. Pour into a greased 2-quart baking dish then top with buttered bread crumbs. Bake at 350° for 45 minutes, until hot and bubbly.
Serves 8.

Broccoli Rice With Feta Cheese

Broccoli Rice With Feta Cheese
Serving Size : 1


1 cup white or brown rice
2 cups water
1/2 teaspoon salt
2 teaspoons vegetable oil
1/4 cup olive oil
4 cloves garlic -- minced
2 medium tomatoes -- core, seed, dice
1 bunch broccoli flowerets -- cut bite size
1 teaspoon dried oregano
1/4 cup water
1 cup feta cheese -- crumbled
black pepper to taste


Combine first 3 ingredients in a small pan.
Bring to boil, then simmer till liquid is absorbed.
Remove from heat and keep covered.
In a large skillet heat the olive oil over medium heat, saute the garlic for a couple of minutes.
Add the tomatoes and saute for 2 more minutes.
Add the broccoli and oregano, toss well.
Pour in the water and cover the pan.
Cook over medium high heat for 5 minutes and broccoli is crisp-tender.
Stir in the hot rice, cheese and black pepper to taste.
Serve immediately.

Source ; The Old Huntsville Book of Recipes and Timeless Tips Volume 2.

Corned Beef

Corned Beef
In a large pot, cover the blanched corn beef with cold water then add:

2 carrots, peeled and roughly chopped
2 sticks of celery, roughly chopped
1 peeled onion stuck with 6 whole cloves
1/2 cup of honey or golden syrup
1/2 cup of malt vinegar
10 peppercorns

1. Bring the meat gently to the boil and simmer until tender. Top up the water during this time so the meat remains covered.

2. The time will vary with the size of your corned beef but the meat should be easily prised with a knife. A great cooking friend of mine suggests you should be able to poke a straw into it. I prefer mine a little firmer but that is up to you.

To serve:

1. Remove the meat from the pot and keep it warm. Strain out the bits and pieces from your poaching liquid and return this to the pot.

2. Taste to make sure it is not too salty, if so add more water.

3. Poach some peeled small potatoes and sliced or baby carrots till tender in this "stock".

4. Finely slice some cabbage. Put some butter in a pan and heat to melt, add your cabbage, a little water and lots of black pepper.

5. Toss the cabbage until nicely wilted, watching carefully. There is nothing worse than burned cabbage.

6. Slice the corned beef and make a plate with the sliced meat, potatoes, carrots and cabbage. Pour a little of the poaching liquid over this.

7. Serve with hot mustard or a fruity chutney (a tammarillo one would be nice).

8. If you are not serving immediately allow the meat to cool in the cooking liquid and refrigerate. You are now able to reheat or use it cold, but is important to keep it moist.

You can also add other ingredients to achieve different flavours:
parsley stalks
bay leaves
garlic cloves
fresh ginger
star annise
five spice
orange zest
spring onion tops
leek tops
fresh or dried red chili, seeds removed

It's also important to get the sweet/sour balance right. To adjust, add brown sugar, flavoured vinegars or lemon juice.http://www.nzherald.co.nz/lifestyle

My Mom's Corn Pudding

My Mom's Corn Pudding

Yield: 6 Servings

Ingredients and directions for this recipe

1 cn Cream style corn
1 cn Kernel corn, drained
2 Eggs
2 tb Sugar
2 tb Flour
1 ts Salt
1 c Milk
2 tb Butter, melted

Mix all ingredients and turn into a greased 1 1/2 qt casserole. Bake at 350 degrees for 1 hour or until firm and set in the middle.

Aloo Tikki Burger Recipe : Indian Breakfast and Appetizer

Aloo Tikki Burger Recipe : Indian Breakfast and Appetizer


• 10 Burger Buns
• 5 tsp Butter
• 2 Onions (sliced)
• 2 Cucumber (sliced)
• 2 Tomatoes (sliced)
• Cabbage (shredded)
• 10 tbsp Tomato Ketchup
• 10 tbsp Green Chutney

For Tikki

• 4 Potatoes (boiled & mashed)
• 10 slices Brown Bread (crumbs)
• 5 tbsp Vegetable Oil
• 1 tsp Amchur
• Salt to taste
• 1 tsp Ginger Paste
• 1 tsp Red Chilli Powder
• 100 gms Paneer (grated)

Method

• Mix all the ingredients of tikki except paneer and oil. After mixing it well, make 10 balls out of it.

• Heat oil in a nonstick pan. Now, take one ball at a time and stuff it with one tsp of paneer and shape it into a flat tikki.

• Make all the tikkis and shallow fry in the pan from both the sides on slow flame.

• Take one burger bun and cut it from the middle. Toast it with little butter.

• Put one tsp of ketchup on one side of the bun and one tsp of green chutney on the other.

• Place a tikki on the bun, followed by a slice of tomato, cucumber and onion. At last, put some shredded cabbage and cover it with the other part of the bun.

• Pierce a toothpick through the bun. Likewise, make all the burgers.

• Aloo Tikki Burger is ready to eat. Serve hot with green chutney and ketchup.

Attack Of The Bacon Burger

Attack Of The Bacon Burger

 makes 4 burgers -


Ingredients


8 ounces pork butt, trimmed of gristle, and cut into 1-inch cubes
8 ounces good-quality slab bacon, trimmed of rind, cut into 1-inch cubes
12 slices crisp cooked bacon
4 Attack Bacon buns (recipe below)
4 tablespoons baconnaise


Procedure

1. Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat and bacon chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.

2. Combine meat in large bowl and toss to combine. Pass meat through grinder twice. Form into four patties, about 4-inches wide and 1/2-inch tall. Refrigerate until ready for use.

3. Slice buns. Brush lightly with bacon fat or butter (or leave plain), then place under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon baconnaise on top half of each bun, followed by three slices crisp cooked bacon.

4. Cook patties in well-seasoned cast-iron or non-stick skillet over medium-high heat until well-browned and crisp on first side, about 2-3 minutes. Flip patties and cook on second side until cooked through, about 2 minutes longer.

5. Transfer patties to burger bun bottoms, close sandwiches, and serve.


Attack! Bacon Buns

- makes 6-8 buns -

1/4 pound bacon, cut into 1/4-inch lardons
1 large egg
2 tablespoon active dry yeast
2/3 cup warm water
3 tablespoons sugar
3/4 teaspoon salt
2 cups all-purpose flour

Procedure

1. Cook bacon in skillet over low heat, stirring frequently, until well-rendered and crisp. Transfer bacon bits to small bowl, reserving rendered fat separately (you should have about 1/4 cup of rendered bacon fat - if you have more, set aside all but 1/4 cup for another use. If you have less, add vegetable oil to make up the difference)

2. Separate egg, reserving white and yolk separately. In a bowl of standing mixer, combine yeast, water, sugar, egg yolk, salt, rendered bacon, and bacon fat. Whisk to combine. let stand for 5 minutes. Add flour and combine in standing mixer fitted with dough hook attachment. Dough should be soft and sticky (it won't pull away from sides of bowl). Knead for 5 minutes until smooth and elastic.

3. Preheat oven to 425F and set oven rack to upper-middle position. On well-floured work surface, divide dough into 6 to 8 even pieces (depending on if you want large or small buns) and shape each into a ball. Place on greased baking sheet about 2 inches apart and flatten slightly with palm of well-floured hand. Spary with non-stick spray, cover with plastic, and let rest 15 minutes until slightly risen. Meanwhile, whisk egg white until slightly frothy.

4. Bake for 4 minutes. remove from oven, brush with egg white, and return to oven until golden brown and well-risen, about 4-8 minutes longer. Set on wire rack to cool.

For this burger, a solid dollop of bacon-fat mayo (studded with bacon bits, of course) is just what the doctor ordered.

Swedish Burgers

Swedish Burgers

1 egg, beaten
1 cup sour cream
1 cup soft bread crumbs
1/2 cup finely chopped onion
1/2 tsp. dry mustard
1/2 tsp. ground mace
1 pound ground beef
1/2 pound ground pork
8 rolls, toasted
Lettuce leaves

Combine egg and 1/2 cup sour cream in a bowl. Stir in bread crumbs, onion, mustard, mace and 1 teaspoon salt. Add ground beef and ground pork, mix well. Shape into eight 1/2 inch thick patties. In skillet, brown slowly on both sides. Cover and continue over low heat for 15 minutes.

To serve: place patties on toasted roll halves and spread with the remaining sour cream. Top with lettuce, cover with tops of rolls.

Makes 8 servings.

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

SPAM STRUDELS WITH MUSTARD SAUCE

SPAM STRUDELS WITH MUSTARD SAUCE

Serving Size : 8

1 cn SPAM Luncheon Meat, chopped -(12 oz)
1 c Shredded Swiss cheese
1 c Sliced mushrooms
1 Egg, beaten
1/4 c Chopped green onions
8 Frozen phyllo leaves, thawed
1/2 c Butter or margarine, melted

-----MUSTARD SAUCE-----

1/2 c Sour cream
1/2 c Mayonnaise or salad dressing
1 tb Dry mustard
1/2 ts Sugar

Heat oven to 350'F. Combine first 5 ingredients. Brush 1 phyllo sheet with butter. (Keep remaining phyllo covered with a damp towel to prevent drying.) Fold sheet in half crosswise; brush with butter.

Fold in half crosswise again; brush with butter. Place 1/3 cup SPAM mixture in center of sheet. Fold long sides up and over filling, overlapping slightly. Fold into thirds from narrow edge. Place seam side down on baking sheet. (Cover with damp towel to prevent drying.)

Repeat with remaining phyllo sheets. Bake 20 minutes or until golden.
Serve with Mustard Sauce.

MUSTARD SAUCE: In saucepan, combine all ingredients. Heat over low heat, stirring occasionally, until warm.

Bacon Wild Rice Bake Recipe

Bacon Wild Rice Bake Recipe

This casserole is very special to me. I found the recipe when visiting a friend in Canada, and now my daughter send me wild rice from Wisconsin. Ilike to serve this with Cornish game hens.

12-14 Servings
Prep: 20 min.
Bake: 30 min.


Ingredients
2 cups uncooked wild rice
2 small green peppers, chopped
1 large onion, chopped
2 tablespoons butter
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 teaspoon salt
4 to 6 bacon strips, cooked and crumbled


Directions
In a large saucepan, cook wild rice according to package directions.
Meanwhile, in a skillet, saute green peppers and onion in butter until tender. Add mushrooms and salt; heat through. Stir into wild rice; add bacon.

Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Yield: 12-14 servings.

Bacon Wild Rice Bake published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p79 Beth Layman :)

Basic Microwave Risotto

Basic Microwave Risotto

Ingredients
3 tablespoons butter
1 clove garlic -- minced
1 onion -- chopped
1 1/2 cups vegetable broth
1 cup uncooked Arborio rice
3/4 cup white wine
1/4 cup grated Parmesan cheese


In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imaginatio n, I-just-bounced- five-checks recipe. It
reheats well too. You can use margarine or olive oil in place of the butter,and you can use apple juice or white grape juice in place of the wine.

SPICY CARIBBEAN SOUP WITH SQUASH and RICE

SPICY CARIBBEAN SOUP WITH SQUASH and RICE

1 cup chopped red onion
1 clove garlic minced
3 tablespoons butter
1 bay leaf
1 teaspoon hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash
2 cups cooked chicken cubes
3 cups hot cooked rice

Cook onion and garlic in butter in large saucepan over medium-high heat then add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth and bring to a boil then simmer covered for 15 minutes.

Add squash then cover and simmer 15 minutes longer. Remove bay leaf. Reserve 1 cup squash cubes and purée remaining mixture. Return reserved squash and puréed mixture to saucepan then stir in chicken cubes and cook until thoroughly heated. Serve soup topped with hot rice.

Cozy Comfort Chicken Shiitake Rice Casserole

Cozy Comfort Chicken Shiitake Rice Casserole


Ingredients:
4 tablespoons butter, divided
1 medium onion, chopped
2 cloves garlic, minced
1 shallot, chopped
1 pd shiitake mushrooms, stems discarded, caps sliced
2 bunches fresh spinach, washed, stems removed, chopped
3 tablespoons all-purpose flour
3 cups whole milk
8 oz Gruyere cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper
4 cups white rice, cooked, hot
3 cups chicken breast, cooked & shredded


Go ahead and preheat your oven to 375 F, or 190 C.
In a large skillet- heat 1 tablespoon butter over medium-high heat. Add onion and cook until softened. Stir in garlic and shallots, cook for 2 minutes. Add shiitakes and cook about 8 minutes, or until softened.
Add 1 bunch spinach to the skillet, stirring constantly until spinach begins to wilt. Add remaining spinach and cook for a couple more minutes, or until all spinach has taken on a wilting look.
In another large skillet- melt remaining 3 tablespoons butter over medium-high heat. Add flour and cook for 1 minute, whisking throughout. Slowly whisk in milk and cook for 5 minutes, or until mixture comes to a boil and thickens.
Remove skillet from heat & whisk in Gruyere until smooth. Now whisk in the salt and pepper. Add spinach mix, rice and chicken. Transfer mixture to a 13 x 9 casserole dish and bake for 45 minutes covered with aluminum foil.

My Mom's Lasagne

My Mom's Lasagne

Yield: 6 Servings

Ingredients and directions for this recipe

1 lg Onion
1 Clove garlic
6 Parsley sprigs
1/4 c Salad oil
1 cn Tomatoes; 1 pound 12 ounce
1 cn Tomato paste; 4 ounce
2 Bay leaves
1/4 ts Pepper
1/2 c Water
1 lb Ground beef
1 sm Onion
4 tb Margarine
3 tb Flour
3/4 c Grated Parmesan cheese
2 c Milk
2 Egg yolks
1 lb Package lasagna noodles

1. Make tomato sauce. Chop 1 large onion, garlic and parsley fine and fry slightly in hot oil. Add tomatoes, tomato paste, bay leaves, salt, pepper and water-stir until well mixed. Toss in ground beef; breaking it in small pieces. Cover and cook at low heat 45 minutes, stir occassionally.

2. Chop small onion fine and cook in melted butter for a minute or two. Mix in flour smoothly, add cheese and dash salt. Gradually stir in milk and cook over low heat, stirring until sauce is thick as heavy cream. Beat egg yolks slightly, mix in a little hot cheese slowly ( to keep from curdling) then mix all cheese sauce and eggs together and cook over low heat 10 minutes. Remove from heat.

3. Lasagne noodles; Cook as directed in package. Drain. Grease large baking dish. Layer noodles and sauce and cheese sauce. Bake 20 minutes at 325 and then broil til surface is bubbly and golden.

Gorgonzola-Stuffed Beef Burgers

Gorgonzola-Stuffed Beef Burgers w/ Sauteed Wild Mushrooms & Caramelized Red Onion Marmalade
Yield: 4 servings
Prep Time: 40 min
Cook Time: 45 min

Delicious and decadent summer-time burger...

Ingredients:

BURGERS:

2 pounds ground beef
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1/2 cup crumbled gorgonzola cheese

SAUTEED MUSHROOMS:

3 Tablespoons unsalted butter
1 medium shallot, minced
2 cloves garlic, minced
2 teaspoons minced fresh thyme
1/2 ounce dried porcini mushrooms, soaked in one cup of hot water for 20 minutes, squeezed dry and minced (save the soaking liquid!)
1/2 pound shiitake mushrooms, stems removed and thinly sliced
1/2 pound cremini mushrooms, sliced
3 Tablespoons brandy or cognac
salt and freshly ground black pepper, to taste

RED ONION MARMALADE:

4 large red onions, thinly sliced
1/2 cup olive oil
1/4 cup brown sugar
2 Tablespoons red wine vinegar
2 Tablespoons heavy whipping cream
salt and freshly ground black pepper, to taste
4 toasted onion or poppy seed rolls

Directions:

1. Prepare beef patties: In a mixing bowl, gently combine beef with salt and pepper. Divide meat into 8 equal portions. Quickly form each portion into a flat patty, handling the meat as little as possible. Sprinkle 4 of the patties with two Tablespoons of the gorgonzola cheese. Top with the remaining four patties of beef and pinch the sides together to form a seal, indent the center. Refrigerate for 20 minutes, then set out at room temperature until ready to grill.

2. Prepare mushrooms: Heat butter in a large frying pan until melted. Add shallot, garlic & thyme and sauté for 3 minutes or until the shallot is tender. Add all of the mushrooms and season with salt and pepper. Sauté over medium-high heat until the mushrooms begin to brown. Remove the pan from heat and add brandy and reserved mushroom-soaking liquid. Continue to cook this mixture until all of the liquid has evaporated and the mushrooms are tender.

3. Prepare onion marmalade: In a large sauté pan, heat oil until hot but not smoking. Add the onions, cover and cook over medium-low heat until onions are very soft and golden brown, about 25 minutes. Raise the heat to medium-high and add the vinegar and brown sugar. Cook until the liquid has almost evaporated and a thick syrup has formed. Add the heavy cream, salt and pepper to taste.

4. Grill & assemble the burgers: Grill burgers until desired amount of doneness. Place one burger on each bun and top with one Tablespoon of the marmalade and a heaping spoonful of the sautéed mushrooms.

Asian Chopped Steak Burgers with Wasabi-Mayo Slaw

Asian Chopped Steak Burgers with Wasabi-Mayo Slaw


***Wasabi Slaw***

2/3 cup mayo or enough to bind as desired
3 teaspoons wasabi powder
6 cups coleslaw mix
1 cup red bell pepper strips
1/2 cup chopped green onion

***Steak***

2 pounds ground beef, as lean as possible
8 tablespoons soy sauce
3 teaspoons minced garlic
8 large romaine or Boston lettuce leaves

Mix coleslaw ingredients, blend well and chill.

Combine beef, 1 Tbsp soy sauce and garlic. Shape meat into patties.

Grill uncovered 11 to 13 minutes or done, basting with remaining soy sauce. Place burgers in lettuce leaves and top with the slaw. Serves 8.

Note: place burgers in rolls if you wish instead of the lettuce leaves.

Provolone Pepper Burgers

Provolone Pepper Burgers

1/3 cup provolone cheese, finely cubed
1/4 cup roasted red peppers, diced
1/4 cup onion, finely chopped
salt and pepper to taste
1 pound ground beef
4 hamburger buns, split

In a bowl, combine the cheese, red peppers, onion, salt and pepper.

Add beef and mix well.

Shape into four patties.

Grill, covered, over medium-hot heat for 4 to 5 minutes on each side or until meat is no longer pink.

Serve on buns.



Source : The MEAT-RECIPE mailer on yahoogroups.com

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

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; *
2 tb Parsley; Snipped
1/4 ts Pepper

* Use 1 4-oz can of mushroom stems and pieces, drained and chopped.

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.

Tuna Melt Calzone with Cheddar with Cheese Sauce

Tuna Melt Calzone with Cheddar with Cheese Sauce

1 6 ounce can tuna in water drained
1/2 cup shredded cheddar cheese
1 small tomato chopped
1 small onion chopped
1/4 cup chopped celery
3 cups Original Bisquick
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons milk
cheddar cheese sauce below

Heat oven to 450 degrees. Mix tuna, cheese, tomato, onion and celery. Set aside. Stir Bisquick, water and oil until dough forms. Place dough on surface sprinkled with the Bisquick. Roll in Bisquick to coat.

Shape into a ball, knead about 10 times or until smooth. Roll or pat dough into 12 inch circle. Place circle on ungreased cookie sheet. Top half of circle with tuna mixture to within 1
inch of edge. Fold dough over filling. Press edge with fork to seal. Brush with milk.

Bake 15-20 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool 5 minutes. Make cheddar cheese sauce. Cut calzone into 5 wedges. Serve with sauce. Makes 5 servings.
No changes for high altitudes.

CHEDDAR CHEESE SAUCE

2 tablespoons margarine or butter
2 tablespoons Original Bisquick
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3/4 teaspoon shredded sharp cheddar cheese
1/4 teaspoon ground mustard
1/8 teaspoon red pepper sauce

Melt margarine in 1 quart saucepan over low heat. Stir in Bisquick, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, reduce heat. Stir in cheese, mustard and pepper sauce. Cook until cheese is melted.

Fiesta Rice and Shrimp

Fiesta Rice and Shrimp

This recipe serves: 4
Preparation time : 20 minutes Cooking time : 50 minutes

Ingredients

For the fiesta rice:

2 tablespoons canola oil
1 1/2 cups long grain rice
1/2 medium onion, chopped
2 1/2 serrano chili peppers, stemmed and seeded
1 clove garlic, minced
1/3 cup vegetable stock, or water
1 1/2 cups Fiesta Salsa (see recipe)

For the shrimp:

1 teaspoon chopped garlic
1 teaspoon chopped, fresh ginger
1 pound shrimp, peeled and deveined
freshly ground black pepper
2 tablespoons low-sodium soy sauce

Cooking Instructions

Heat 1 tablespoon of oil in a sauce pan over medium heat.
Add the rice, stirring occasionally, until golden and crackling, about 5 minutes.
Add the onion and serrano chili peppers and cook until the onions just soften.
Add the garlic and cook 1 minute more.
Add the broth and Fiesta Salsa and mix to combine.
Transfer to a 2 quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, about 30-40 minutes
While the rice is cooking, heat the remaining oil in a large skillet or wok over medium-high heat.
Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.
Raise the heat to high and add the shrimp, stirring quickly until the shrimp are cooked through, about 1 to 2 minutes.
Toss the shrimp in with the rice and serve hot.

Baked Rice Pudding

Baked Rice Pudding
Recipe courtesy Paula Deen, 2007

1 cup cooked rice
2-1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1-1/2 hours, or until lightly browned and set.

Combine cinnamon and nutmeg; sift over top of pudding.
Cool slightly and cut into squares to serve.

~ BASMATI RICE WITH TOMATO and GINGER ~

~ BASMATI RICE WITH TOMATO and GINGER ~

Serves 6

1 lg. tomato, coarsely chopped
1 1/4 c. basmati rice (or other long grain)
1 Tbs. olive oil
1 Tbs. fresh grated ginger
1 med. onion, chopped
1/8 tsp. red pepper flakes
2 cloves garlic, chopped
2 tsp. coriander seeds

In a food processor, puree tomato. Pour into 4 cup measure and add water to make 2 1/2 cups.
In a saucepan, heat the oil. Add onions, garlic and coriander seeds, cook, stirring frequently for 2 - 3 min. or until onions are tender, taking care not to burn the garlic. Stir in rice, pepper flakes and ginger and mix to
coat with hot oil. Add tomato, water mixture. Cover and reduce heat to low.

Cook for 25 minutes without lifting lid. Turn off heat and let stand 5 - 10 minutes. Fluff with a fork and serve hot.