Quick Corn Relish

Quick Corn Relish

Serving Size : 4


1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon mustard seed
1/2 cup vinegar
1/4 teaspoon red pepper sauce
1 can whole kernel corn
2 tablespoons chopped green pepper
1 tablespoon instant minced onion

Heat sugar, salt, celery seed, mustard seed, vinegar and red pepper to boiling for 2 minutes. Remove from heat, stir in corn with liquid, and remaining ingredients. Cool. Cover and refrigerate several days to blend flavors.

Source:"Key Home Gourmet CD Collection"

Baked Pecan-Chicken Wings

Baked Pecan-Chicken Wings

1/2 cup pecans
2 tablespoons all-purpose flour
12 chicken drumettes
1 large egg, beaten
1/2 cup steak sauce
3 tablespoons soy sauce
2 tablespoons finely chopped green onions
1 tablespoon packed brown sugar

1. Preheat oven to 400°F.

2. Place pecans and flour in blender or food processor; blend until finely chopped. Dip chicken-wing drumettes in egg, then coat with nut mixture. Place on rack in baking pan.

3. Bake for 40 minutes or until chicken is no longer pink near bones.

4. Combine steak sauce, soy sauce, green onion and sugar in small bowl.

5. Serve chicken with sauce for dipping.

Makes 12 appetizer servings.

Avocado Corn Relish

Avocado Corn Relish
Recipe By : Susan Feniger and Mary Sue Milliken

3/4 cup olive oil
4 cups fresh corn kernels -, (about 5 ears)
1 tsp salt
3/4 tsp freshly-ground black pepper
2 avocados, peeled and seeded
1 red bell pepper, cored and seeded
4 poblano chiles, roasted, peeled, and seeded
4 scallions, white and light green, sliced-- thin on the diagonal
1/2 cup red wine vinegar

1. Heat 1/2 cup of the olive oil in a large skillet over medium heat.

2. Saut? the corn with the salt and pepper, about 5 minutes.

3. Transfer to a large mixing bowl and set aside to cool.

4. Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice. Add to the sauted corn along with the scallions, red wine vinegar and the remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.

5. Serve at room temperature.

6. Corn relish can be stored, tightly covered, in the refrigerator up to a day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.

7. This recipe yields about 6 cups of relish.

Recipe Author: Susan Feniger and Mary Sue Milliken

Herbed Corn on the Cob

Herbed Corn on the Cob
4 medium ears corn
2 tablespoons margarine
1/8 teaspoon dried basil
1/8 teaspoon dried chevril
1/8 teaspoon dried thyme

Into large pot of boiling water, cook corn 5 minutes until tender.

In a small bowl, combine remaining ingredients. In microwave, cook on HI until butter is melted (1-1 1/2 minutes).

Serve corn brushed with herb butter.

MA'S MOLASSES COOKIES

MA'S MOLASSES COOKIES
1 c. sugar
1 c. shortening
1 tsp. salt
2 tsp. ginger
1 tsp. cinnamon
1 c. molasses
1 c. hot water with 2 heaping tsp. soda, dissolved in it flour to make a soft dough

Roll. Sprinkle with sugar. Bake 15 minutes at 350 degrees.

Southwestern Pot Roast Cooked in the Crockpot

 Southwestern Pot Roast Cooked in the Crockpot
(Makes about 4 servings)

* 3 lb. boneless chuck roast, trimmed of visible fat
* 1 can reduced sodium beef broth
* 1 cup + 1/4 cup your favorite salsa
* steak rub or your favorite seasoning for steak to rub on meat before browning
* 1-2 tsp. olive oil for browning meat

Put beef broth in a small saucepan, removing any fat that has collected on top in the can. Boil until the broth is reduced to 1/2 cup.

While beef broth is reducing, trim all visible fat from chuck roast. You may need to cut the roast into several pieces to remove big pockets of fat. Rub pot roast on all side with steak rub (or your favorite seasonings for steak.) Heat olive oil in heavy frying pan (pans that aren't nonstick will give the best browning.) Brown roast well on all sides. Don't rush this step because browning provides flavor, and I think it's especially important in crockpot cooking.

When roast is browned on all sides, put pieces of meat in crockpot, arranging them in a single layer. Pour reduced beef broth into frying pan and use a metal turner to scrape off any carmelized bits from the
browned meat. Add salsa and stir into broth, then pour salsa/beef broth mixture over pot roast.

Cook on high for one hour, then turn to low and cook 3-4 more hours, or until meat is very tender when pierced with a fork. (You could also cook for a longer time on low setting. If you don't have a slow cooker, cook in a heavy dutch oven on stovetop at lowest setting for 2-3 hours.)

Remove meat from crockpot and pour sauce into small saucepan. (If there is a lot of fat on top of the sauce, spoon it off or use a fat separator to remove the fat. You may not need to do this if you did a good job trimming.) Put meat back into crockpot to keep warm, then add final 1/4 cup salsa to the sauce and simmer until reduced to about 1 cup.

To serve, slice meat across the grain and serve hot, with sauce spooned over the top.

Moist and Crispy Onion Chicken

Moist and Crispy Onion Chicken
From: 1001 Four Ingredient Recipes by Gregg R. Gillespie

1 (about 3 1/2 pounds) fryer chicken, cut into serving-sized pieces
1 envelope onion soup mix
3/4 cup bread crumbs

Position the broiler rack about 6 inches from the heat.

In a bowl, combine the soup mix, and the bread crumbs.

Brush the chicken with the mayonnaise, roll in the bread crumb mixture, and arrange on the broiler pan. Bake for about 40 to 50 minutes or until tender and golden brown. Remove from the oven and serve.

http://groups.yahoo.com/group/ClassicCookbookRecipes/

Buffalo Chicken Sandwiches with Blue Cheese Slaw

Buffalo Chicken Sandwiches with Blue Cheese Slaw
--Nebraska City News-Press

* 8 boneless, skinless chicken thighs
* 1 bottle KC Masterpiece Buffalo Marinade

Blue Cheese Coleslaw:

* 1 bag pre-shredded coleslaw with carrots
* 1 cup crumbled blue cheese
* 1 (16-ounce) bottle of ranch dressing
* 8 sub rolls

Trim all fat from chicken thighs. Lightly pound thighs with a meat mallet until they are an even thickness, approximately 1/4 of an inch. Place thighs into a re-sealable food storage bag, and pour in marinade until it coats thighs. Marinate in refrigerator for two hours.

While chicken is marinating, prepare coleslaw. Combine blue cheese and ranch dressing, then add mixture to prepared coleslaw mix until dressing coats vegetables. Set aside, and chill until needed.

Grill thighs until juice runs clear or thighs reach an internal temperature of 160 degrees. Assemble sandwiches on sub rolls, topping grilled chicken with blue cheese coleslaw. Makes 8 servings.

Mexican Casserole

Mexican Casserole
-- Nebraska City News-Press

* 12 six-inch floured tortillas, sliced in 1-inch wedges
* 4 strips bacon, fried
* 1 pound sausage, browned and drained
* 1/2 cup mushrooms, sliced
* 4 green onions including tops, chopped
* 1 pound Monterey Jack cheese, grated
* 6 eggs, beaten
* 1 can cream of onion soup
* 1/4 cup sour cream
* 1 small can sweet or hot chili peppers (optional)

Lightly oil a 9-by-13-inch baking dish. Line with half of the tortilla pieces. Lightly fry bacon in skillet, and remove. Brown sausage in the bacon fat, and drain. Cover tortilla pieces with sausage, mushrooms, onions and half the cheese. Place remaining tortilla pieces on top. Mix eggs with sour cream, chilies and soup, and pour over casserole. Sprinkle remaining cheese on top.

Cover, and refrigerate overnight. Bake at 350 degrees for 30 minutes. Remove cover, and bake until browned, 15 minutes or so.

Notes: Substitutes include 3 to 4 cups torn day-old bread, diced ham and cream of mushroom soup.

Nani's tortino di fagiolini

Nani's tortino di fagiolini
the L.A. Times Test Kitchen

Total time: 1 hour, 10 minutes
Servings: 8 to 12

1 1/2 pounds green beans, cleaned
Salt
2 tablespoons extra-virgin olive oil
1 red onion, sliced into thin strips
1 small garlic clove, chopped
5 eggs
1/2 cup grated Parmigiano-Reggiano
1/4 cup milk
Freshly ground pepper
1 cup ciabatta crumbs

1. Bring a large pot of salted water to the boil. Add the green beans and boil just until tender, 2 to 3 minutes. Drain the beans, and immediately shock them in a bowl of ice water to stop the cooking. When the beans are just cool, drain again. Coarsely chop the beans into pieces approximately 11/2 inches in length and place in a large bowl.

2. In a large saut€ ¦é pan, heat the olive oil over medium high heat until hot. Add the onion and cook, stirring frequently, until the onions are translucent and begin to color, 8 to 10 minutes.

3. Stir in the chopped garlic and continue to cook until the onion is caramelized, 6 to 8 minutes. Remove the pan from heat and cool slightly, then toss the onions and garlic with the green beans.

4. Meanwhile, make the egg base: In a medium bowl, whisk together the eggs, Parmigiano-Reggiano, milk, one-fourth teaspoon salt and several grinds of pepper.

5. Stir the egg base in with the beans and onion mixture.

6. Heat the oven to 350 degrees. Prepare the pan: Line a 9-inch springform pan with foil, and grease the foil.

7. Pour the bean mixture into the pan and sprinkle over the bread crumbs. Bake the tortino until set (it should barely jiggle, and a knife inserted will come out clean), 30 to 40 minutes. Remove and cool the tortino, still in the pan, on a rack.

8. When the tortino is cool, cover the pan and refrigerate it until chilled (chilling the tortino will make it easier to slice). Serve the sliced tortino cool or at room temperature.

Party Tortellini Salad

Party Tortellini Salad
“This easy salad with its crowd-pleasing flavors makes a wonderful addition to cookouts and picnics,” writes Mary Wilt of Ipswich, Massachusetts. “It’s a favorite with folks of all ages.”

10 Servings
Prep/Total Time: 25 min.

Ingredients

1 package (19 ounces) frozen cheese tortellini
2 cups fresh broccoli florets
1 medium sweet red pepper, chopped
1/2 cup pimiento-stuffed olives, halved
3/4 cup reduced-fat red wine vinaigrette
1/2 teaspoon salt

Directions

Cook tortellini according to package directions; drain and rinse in cold water.

In a large bowl, combine the tortellini, broccoli, red pepper and olives. Drizzle with dressing and sprinkle with salt; toss to coat. Cover and refrigerate until serving.

Yield: 10 servings.

Party Tortellini Salad published in Light & Tasty August/September 2007, p55  Beth Layman :)

Apple Pecan Bread Pudding

Apple Pecan Bread Pudding

1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half-and-half or milk
2 medium green apples
1/4 cup bourbon or brandy
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 teaspoon cinnamon
Vanilla ice cream (optional)
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F.

Spread pecans in a shallow baking pan and bake until golden, about 8 to 10 minutes, stirring occasionally.

Meanwhile, place bread cubes in a greased crockpot.

Peel, core and thinly slice the apples

Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half-and-half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples.

Pour egg mixture over bread. Drizzle with butter. Cover and cook on LOW until apples are tender when pierced and custard is set - about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes.

Serve warm with ice cream, if desired.

Macaroni Salad

Macaroni Salad

Frankiee Bush from Freedom, Indiana shares the recipe for this refreshing and creamy pasta salad. Chopped veggies give it crunch, and cherry tomatoes add vibrant color.

Ingredients

1/2 cup uncooked elbow macaroni
1/2 cup quartered cherry tomatoes
3 tablespoons chopped celery
3 tablespoons chopped carrot
3 tablespoons chopped peeled cucumber
2 tablespoons chopped radishes
1/4 cup fat-free mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Cook macaroni according to package directions; drain and rinse in cold water. In a small bowl, combine the macaroni and vegetables.

In another bowl, combine the mayonnaise, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate until chilled. Stir before serving.

Yield: 2 servings.

Macaroni Salad published in Cooking for 2 Fall 2007, p55 Beth Layman :)

Lime Garlic Grilled Chicken

Lime Garlic Grilled Chicken

4 boneless skinless chicken breasts
1/2 C soy sauce
1/4 fresh lime juice
1 T worcestershire sauce
2 cloves garlic, minced
1/2 t dry mustard

Mix together all ingredients except for the chicken breasts and pour in plastic bag for marinating. Reserve 1/2 cup of marinade to use while cooking.

Place chicken in plastic bag, seal, and shake lighty to coat all chicken breasts. Place mixture in refrigerator until ready to cook (at least 30 minutes, no more than 4 hours)

When you are ready to grill the chicken remove from bag and discard marinade from bag.

Grill over medium to high heat 5 to 6 minutes on each side, brushing with reserve marinade as desired.

Roundup Corn Cake Appetizers

Roundup Corn Cake Appetizers

INGREDIENTS:

3/4 cup Chunky Salsa
1 (11-oz.) can White Shoepeg Corn, drained
1 (8 1/2-oz.) pkg. corn muffin mix
1 cup regular or nonfat sour cream
1 egg, slightly beaten
1/4 cup pine nuts or shelled sunflower seeds, lightly toasted

DIRECTIONS:

In small bowl, combine 1/2 cup of the salsa and 1/4 cup of the corn; mix well. Set aside.

In medium bowl, combine corn muffin mix, 1/2 cup of the sour cream, egg, remaining 1/4 cup salsa and remaining corn; mix well.

Spray large nonstick skillet or griddle with nonstick cooking spray. Heat over medium heat until hot. Drop batter by scant tablespoonfuls into skillet. Cook 1 1/2 to 2 minutes on each side or until golden brown.

To serve, place corn cakes on serving platter. Top each with spoonful of remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts. Serve immediately.

Baked Chili

Baked Chili

1 pound ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon garlic powder

CORN BREAD BISCUITS:

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/8 teaspoon salt
1 egg
1/2 cup milk
1/2 cup sour cream

In a Dutch oven over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes.

Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened.

Transfer chili to an ungreased 13-in. X 9-in. X 2-in. Baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

SUPER FUDGY FROSTING

I made this frosting to use on a customer's birthday cake and it was really good.  It tasted a lot like store bought. -Michelle

SUPER FUDGY FROSTING:



1/4 c. unsweetened cocoa
1 3/4 c. powdered sugar
1/8 tsp. salt
3 tbsp. butter
2-3 tbsp. milk
1/2 tsp. vanilla extract


Combine cocoa, sugar and salt in small mixing bowl. Add butter, milk and vanilla extract. Beat to spreading consistency. (Makes about 3/4 cup.) Enjoy.

Quinoa Tabbouleh Salad with Parsley and Mint

Quinoa Tabbouleh Salad with Parsley and Mint
Makes 4-6 servings


3/4 cup quinoa
1 1/2 cups water
pinch of salt for quinoa cooking water
1 cup chopped cherry tomatoes (let them drain in a colander if the tomatoes are juicy)
1/2 cup chopped parsley (I used curly parsley, but either kind will work)
1/2 cup chopped cucumber, cut into 1/2 inch pieces (peel the cucumber if it has a thick skin, or peel in strips like I did, and scrape out seeds if they are large)
1/4 cup extra-virgin olive oil (use an olive oil with good flavor)
3 T fresh squeezed lemon juice
1/4 tsp. ground cumin
pinch ground cinnamon
1/2 tsp. salt
1/4 - 1/2 cup finely chopped fresh mint

Put quinoa into a fine-mesh strainer and rinse well with cold water until no more foam appears. (You can use a paper towel inside a regular strainer if you don't have one that's fine enough. Check the package to see if your quinoa needs to be rinsed.)

Bring the water to a boil in a small saucepan. Add pinch of salt, stir in quinoa, reduce heat to the barest simmer and cook 12-15 minutes or until the water is absorbed. Cover the quinoa and let it sit for 5 minutes more. (Check quinoa package for cooking directions because the two different brands I've used had different directions, You can also cook quinoa in a rice cooker if you prefer.)

While quinoa cooks, chop cherry tomatoes into small pieces. If the tomatoes are very juicy, let them drain in the same colander you used for the quinoa.

After it sits for 5 minutes, put the cooked quinoa into the bowl you're using for the salad and let it cool to room temperature for 20-30 minutes. While quinoa cools, peel the cucumbers, scrape out seeds if they are large, then chop cucumbers into 1/2 inch pieces. (Unless your cucumbers have a very thick skin, it looks nice to peel them in strips like I did so there's some green showing.) Wash the parsley, spin dry or dry with paper towels, then finely chop until you have 1/2 cup chopped parsley. Whisk together the olive oil, fresh lemon juice, ground cumin, pinch of cinnamon, and 1/2 tsp. salt to make the dressing.

When quinoa is cooled to room temperature, stir in the cucumber, drained tomatoes, and parsley, then add just enough dressing to moisten the salad, about 4-5 T of the prepared dressing (you will use some of the reserved dressing later.) Cover the salad, refrigerate, and let flavors blend for 30 minutes or as long as a few hours if you're making this ahead.

When you're ready to serve the salad, remove from refrigerator and let it come to room temperature while you wash mint, spin dry or dry with paper towels, and finely chop to make 1/4 - 1/2 cup chopped mint. (I love mint, but it's a strong flavor so if you're not sure how much you like it, I'd use the smaller amount.) Stir in chopped mint, then taste the salad and add more of the reserved dressing until the flavor tastes fresh (you may not need all the dressing.) Season with a little more salt if desired, and serve.

CRISPY RICE FLOUR WAFFLES

CRISPY RICE FLOUR WAFFLES

13/4 cups Whole Brown Rice Flour
2 tablespoons turbinado or brown sugar
3 teaspoons baking powder
3/4 teaspoon salt
3 eggs, separated
1 3/4 cups milk
1/4 cup cooking oil or melted shortening

Combine and mix first 4 ingredients in bowl; reserve. Beat egg yolks until thick and lemon colored; stir in milk and oil or melted shortening. Add to flour mixture; beat just until batter is smooth. Beat egg whites until they hold soft peaks. Carefully fold egg whites into batter. For each waffle, pour about 1 % cups batter into preheated 9-inch square waffle iron; spread over grid at once. Close iron and bake until done. Serve with butter and syrup or fruit sauce, or if served for dessert, top with fruit sauce.

Yield: 3 nine-inch waffles or 12 four-inch waffle squares
Favorite Recipes of 1988

THAI-STYLE CHICKEN AND RICE SOUP

THAI-STYLE CHICKEN AND RICE SOUP

Using shrimp instead of chicken in this recipe makes for an equally delicious soup.
Active time: 50 min Start to finish: 5 1/2 hr (includes making stock)

8 cups chicken stock or low-sodium chicken broth (64 fl oz)
4 cups water
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
1 cup jasmine rice
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 teaspoons salt, or to taste
Accompaniment: lime wedges

Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.

Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro.

*Available at Asian markets, some specialty foods shops, and some supermarkets.

Makes 8 main-course servings.

Saffron Rice Salad

Saffron Rice Salad


2 tb White wine vinegar
1 tb Olive oil
2 dr Hot pepper sauce (optional)--Or more, to taste
1 Garlic clove -- minced
1/4 t Ground white pepper
2 1/2 c Cooked rice
- (cooked in chicken broth & 1/16 t Saffron)* -- cooled to room temp.
1/2 c Diced red pepper
1/2 c Diced green pepper
1/4 c Sliced green onions -- including tops
1/4 c Sliced ripe olives
Lettuce leaves


Combine vinegar, oil, pepper sauce (if desired), garlic, and white
pepper in large bowl; mix well. Add remaining ingredients except
lettuce; toss lightly. Serve on lettuce leaves.
*Ground turmeric may be substituted.


Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

DIABETIC CAJUN RICE AND BEAN SALAD

DIABETIC CAJUN RICE AND BEAN SALAD

Yield: 10 servings
Source: "The Diabetes Snack Munch Nibble Nosh Book"
via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

1 cup low-sodium or regular stewed tomatoes
1 tablespoon olive oil
1/2 tablespoon cider vinegar
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt, or to taste (optional)
2-3 drops hot pepper sauce
2 cups cooked brown rice
1 (15 ounce) can low-sodium or regular kidney beans, rinsed and well drained
1/4 cup thinly sliced green onion, including tops
1 large celery stalk, diced

DIRECTIONS

In a medium bowl, combine the tomatoes, oil, vinegar, marjoram, thyme, salt (if desired), and hot pepper sauce. Stir to mix well.
Stir in the rice, beans, onion, and celery.
Serve the salad at room temperature, or cover and refrigerate before serving. Leftover salad will keep in the refrigerator 2 to 3 days.

Baked Rice Dressing

Baked Rice Dressing

1 lb ground beef
1 can cream of onion soup
1 can cream of chicken soup
1/2 cup chopped onion
1/2 cup chopped green pepper
1-1/4 cups rice

Mix well and bake for 1-1/4 hours at 325F.

Carrot-rice Puree (baby food)

Carrot-rice Puree(baby food)

2 tb Brown rice, uncooked
6 Carrots, scrubbed and- chopped in small pieces
1 1/3 c Water

From "Baby's First Helpings" by Chris Casson Madden

A nutritious, smooth dish with a bit of texture for older infants. (or broth or leftover cooking liquid from cooking vegetables) 1 teaspoon sweet butter (optional)

Place rice and carrots in a saucepan with the water and cover. Simmer until the water is absorbed--about 30 to 40 minutes. When cool enough to handle, puree in blender or food processor with butter
until smooth Refrigerate, or freeze leftovers in ice cube tray.

Makes 1-1/ cups

SPAM-BOLAYA

SPAM-BOLAYA

Yield: 4 Servings

1 cn SPAM (12 oz)
1 ea Chicken breast
1 lb Medium shrimp, cooked and -peeled
2 ea Bay leaves
1/2 c Finely chopped celery
1/2 c Finely chopped bell pepper
3/4 c Campbell's French Onion Soup
3 c Water
3/4 c Campbell's Cream of Celery -Soup
1 cn Tomatoes,(14 1/2 oz) chopped -and peeled
2 T Bottled Cajun seasoning
1 t Tabasco sauce
2 T Margarine
1 ea Rice-A-Roni (6.8 oz) Spanish -Rice Mix
1/4 t Cayenne pepper

Cube SPAM in 1/4 inch chunks and brown. Boil chicken breast in 3 cups water until chicken is fully cooked. Cook celery and bell pepper in fat from SPAM. In a large pot, melt margarine and brown Rice-A-Roni, add cooked celery and bell pepper. Pour in stock from cooked chicken and both cans of soup and tomatoes (undrained). Add 1/2 of seasoning mix pack from Rice-A-Roni and stir. Add bay leaves, tabasco, cayenne pepper, and Cajun seasoning. Cook, covered, on low heat for 15 mins.

Shred chicken, add chicken and SPAM and cook, covered, for 5 minutes.

Add shrimp, uncover and cook 5 mins. on medium heat. Remove bay leaves and serve.

Salmon In Shells

Salmon In Shells


Meal-In-One Favorites
Serving Size : 6

14 conchiglie rigati grandi (super shell pasta) -- about 6 ounces
2 carrots large -- thinly sliced
2 cups onion minced
1/4 cup water
2 10-ounce packages petite peas
salt and freshly ground pepper to taste
1/2 cup green bell pepper minced
3/4 cup celery minced
2 tablespoons parsley minced fresh
1/2 teaspoon basil dried -- crushed
2 tablespoons butter or margarine
1 15 1/2-ounce can red salmon drain -- skin, bone, and flake (reserve liquid)
béchamel sauce (recipe follows)
1 cup milk
1 cup mozzarella cheese shredded

BÉCHAMEL SAUCE:

6 tablespoons butter or margarine
6 tablespoons flour
2 teaspoons chicken bouillon instant
3 cups liquid (reserved salmon liquid plus milk)
2 eggs yolk beaten
salt and freshly ground pepper to taste

* see note below.

* Heat butter or margarine in saucepan and add flour; stir for 3 minutes.

Add chicken bouillon and liquid; cook, stirring occasionally, until sauce thickens, about 10 to 15 minutes. Stir some of the hot sauce into beaten yolks, return mixture to saucepan, stir over heat for 3 minutes. Season with salt and pepper to taste. Remove from heat.

Cook pasta according to package directions; drain and set aside. Simmer carrots, 1 cup onions, and 1/4 cup water in saucepan for 10 to 15 minutes until carrots are almost crisp-tender. Add peas and simmer for 2 minutes or until liquid has evaporated. Salt and pepper lightly. In skillet, sauté remaining 1 cup onion, green pepper, celery, parsley, and basil in butter or margarine for 3 minutes. Carefully blend in salmon and 3/4 cup Béchamel Sauce. Taste for seasoning.

Fill each shell, mounding slightly. Grease 9 x 13-inch baking dish; pour 1/2 cup milk in bottom. Add half of the carrots and peas, and arrange filled shells on top of this mixture; surround with remaining vegetables. Thin remaining Béchamel Sauce with 1/2 cup milk, spoon over shells and vegetables, top with mozzarella. Cover with foil; place in preheated 350° F oven for 20 to 30 minutes or until heated through. Remove foil and place under broiler for 3 minutes or until lightly browned.

Source:"Cookin' 99 CD Collection"

Spinach Tuna

Spinach Tuna CASSEROLE

2 pkg. frozen spinach
2 c. tuna
4 or 5 hard-boiled eggs
chopped onion
1 c. sour cream
1 can cream of mushroom soup

Topping:

1 c. bread crumbs
2 Tbsp. butter

Use a large casserole dish. Thaw spinach. Grease casserole dish. Press spinach along inside of dish. Add tuna, sliced eggs and onions. Mix sour cream and soup together.

Pour over top of casserole. Melt butter and add bread crumbs.

Crumble over top of casserole. Bake at 350 degrees for 1 hour.

SPAM CONFETTI PASTA

SPAM CONFETTI PASTA

Serving Size : 6

Vegetable cooking spray
2 c Frozen corn, thawed
1 cn SPAM Luncheon Meat, cut in-2″ strips (12 oz)
1 Red bell pepper, chopped
1 Green bell pepper, chopped
3/4 c Chopped red onion
1 1/2 c Whipping cream
2 tb Chili powder
1/4 t Pepper
12 oz Angel hair pasta, cooked-and drained
4 Tomatoes, peeled and chopped
1/4 c Minced fresh cilantro

In skillet coated with cooking spray, saute corn, SPAM, bell peppers, and onion over medium heat 5 minutes or until tender. Transfer mixture to bowl; keep warm. To same skillet, add cream, chili powder, and pepper. Bring to a boil; boil 5 minutes or until cream has slightly thickened, stirring occasionally. Pour over pasta and toss well. Spoon SPAM mixture over pasta. To serve, sprinkle with chopped tomatoes and cilantro.

Chili

Chili

Prep: 15 minutes
Cook: 20 minutes

1 pound lean ground beef
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 15-ounce can tomato sauce
1 15-ounce can red kidney beans, undrained
1 14.5-ounce can diced tomatoes, undrained
2 to 3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)

Directions

1. In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

3. Chili for Two: Prepare as above, except divide all ingredients in half.

4. Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

A Southern Fried Chicken

A Southern Fried Chicken

3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
2 eggs
4 cups buttermilk
1 cup barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 (3 pound) whole chicken, cut into pieces
2 cups oil for frying

In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C). Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

(Source: Thanks, Dorie!)

Baked Mushroom Rice

Baked Mushroom Rice

1 cup uncooked rice
1/2 cup sliced green onions, including tops
1 tbs butter or margarine
1 can (2-1/2 oz) sliced mushrooms with liquid
1/4 cup chopped pimientos
1-1/2 cups chicken broth
1/4 cup dry sherry
1 tsp salt
1/2 tsp seasoned pepper

Sprinkle rice in a buttered baking dish. Cook onions in butter until soft. Add remaining ingredients. Bring to a boll. Pour over rice; stir. Cover with a tight fitting lid or foil. Bake at 375F for 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff lightly with a fork.

Microwave Instructions:
Place butter In a 2-quart microwave proof baking dish. Cook on HIGH (maximum power) 1 minute. Add onions and cook on HIGH 2 minutes. Add remaining Ingredients. Cover; cook on HIGH 5 minutes. Reduce setting to 50% power and cook 15 minutes. Fluff lightly with a fork.

Makes 6 servings.

Herbed Rice and Creamed Corn

Herbed Rice and Creamed Corn

Serves 4

1 c long grain rice
14-1/2 oz chicken broth
1/2 t garlic powder
1/4 t dried thyme
1/4 t dried oregano

Simmer 15 min
Add 17 oz creamed corn
1/2 c each chopped green and red pepper
Cook 5 - 8 min more
Stir in 12 oz. tuna, chopped chicken or chopped pork

TUNA PATTIES

TUNA PATTIES

1 egg
1 can chunk tuna (6 1/2 to 7 oz.)
1 tbsp. tuna liquid
1/2 tsp. prepared mustard
1/4 cup fine dry bread crumbs
Fat for frying

Combine egg, tuna, tuna liquid, mustard, and half the bread crumbs. Mix well, shape into four patties. Roll in rest of crumbs.

Heat fat for frying. Cook tuna patties over medium heat 3 to 4 minutes until browned on one side. Turn gently and cook several minutes longer until browned on other side.

Tuna Potato Cakes

Tuna Potato Cakes

12 oz. boiled potatoes, mashed
(2 c.) 6 oz. tuna, packed in water, drained and flaked
1 egg beaten
1 t. Worcestershire sauce
1/4 c. chopped onion
1/4 c. finely chopped green bell pepper
2 t. dried parsley flakes
1/2 t. lemon pepper

In med. bowl, combine potatoes, tuna, egg, Worcestershire sauce, onion, green pepper, parsley flakes and lemon pepper.

Mix well. Form into 4 patties. Spray skillet with butter flavored cooking spray. Brown patties on both sides.

Serves 4.

SPAM STUFFED POTATOES FLORENTINE

SPAM STUFFED POTATOES FLORENTINE


Serving Size : 6

Vegetable cooking spray
1 t Butter or margarine
1 cn SPAM Luncheon Meat, cubed -(12 oz)
1/3 c Chopped onion
1/2 pk Frozen chopped spinach, -thawed and squeezed dry -(10 oz)
1/4 t Dried leaf thyme
6 Baking potatoes, baked and -kept warm
1/4 c Skim milk
2 tb Grated Parmesan cheese
1/4 t Pepper
1/4 c Shredded Monterey Jack -cheese
1/4 c Shredded Cheddar cheese

Heat oven to 350'F. Spray a shallow rectangular 2-quart baking dish with vegetable cooking spray. In a large nonstick skillet, saute SPAM in butter 3 minutes. Add onion, spinach, and thyme; cook and stir 2 minutes. Set aside. Cut a thin slice off the top of each potato.

Scoop out each potato, leaving a 1/2″ shell. Place shells in prepared baking dish. Place scooped out potato in medium mixing bowl. Beat at medium speed 30 seconds. Add milk, Parmesan cheese, and pepper; beat just until combined. Stir in SPAM mixture. Fill potato shells with potato mixture. Bake, uncovered, 25-30 minutes or until thoroughly heated. Top with cheeses. Bake 5 minutes longer or until cheese is melted.

SPAM VEGETABLE SOUP WITH CHEESE-TOPPED CROUTONS

SPAM VEGETABLE SOUP WITH CHEESE-TOPPED CROUTONS

Serving Size : 6

1 1/2 c Chopped carrots
1 c Chopped onion
1 tb Oil
5 c Chicken broth
3 c Chopped cabbage
1 c Diced, unpeeled potatoes
1/2 t Dried leaf thyme
1 cn SPAM Luncheon Meat, cubed -(12 oz)

-----CHEESE- TOPPED CROUTONS---- -

1 1/4 c Shredded Swiss cheese
1/3 c Mayonnaise or salad dressing
2 tb Grated Parmesan cheese
2 tb Sliced green onions
6 sl Sourdough bread, toasted

In 3- or 4-quart saucepan, saute carrots and onion in oil over medium heat 5-10 minutes or until onion is golden. Stir in broth, cabbage, potatoes, and thyme. Bring to a boil. Cover. Reduce heat and simmer
30 minutes or until vegetables are tender. Stir in SPAM. Simmer 2 minutes. Meanwhile, heat broiler. In small bowl, combine Swiss cheese, mayonnaise, Parmesan cheese, and green onions. Spread over
each slice of bread. Ladle soup into oven-proof bowls. (If bowls are not oven-proof, place bread slices on baking sheet and broil, then palce on top of soup.) Top each with a bread slice. Place bowls on baking sheet. Broil 3 minutes or until cheese mixture just begins to brown.

Chili Big Batch

Chili Big Batch

Serves 25-30.

3 lbs. sweet Italian sausage links
4 lbs. lean ground beef
2 cups olive oil
6 onions, chopped
3 red bell peppers, chopped
2 green bell peppers, chopped
7 tsps. minced garlic
1 (12-oz.) can tomato paste
2 tbls. black pepper
5 tbls. ground cumin
8 tbls. chili powder
1 Tbs crush red pepper
2 tsps. salt
2 tbls. oregano
3 tbls. basil
3 (28-oz.) cans Italian plum tomatoes, undrained
2 tbls. lemon juice
1 1/2 cups beer
1 tbl. ground coriander
1/4 cup chopped parsley
3 (16-oz.) cans red kidney beans, drained and rinsed
1 (6-oz.) can sliced black olives, optional

1. Remove Italian sausage from casings and mix with ground beef. Brown meat and drain while you are sauté chopped seasonings.

2. Place olive oil in a large Dutch oven and sauté onions, red bell pepper, green bell pepper and garlic until onions are tender.

3. Add meat and remaining ingredients in order and cook, uncovered, over low heat for about 1 hour. Enjoy. Marilyn.

Winter Woods Chili

Winter Woods Chili
Makes: 6 servings
Prep: 30 minutes
Cook: 2 hours

Ingredients

4 slices bacon
3 lb. beef stew meat
1 large onion, sliced 1/2-inch thick
4 cloves garlic, minced
2 28-oz. cans whole tomatoes
1 15.5-oz can navy beans, rinsed and drained
1 15.5-oz. can red beans, rinsed and drained
2 to 3 Tbsp. chili powder
2 Tbsp. red wine vinegar
Shredded cheddar cheese
Snipped fresh oregano
Cooked bacon, crumbled

Directions

1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon.

 Makes 6 servings.

Buttermilk Chicken Tenders

Buttermilk Chicken Tenders

Crisco® Pure Vegetable Oil, for frying
1 1/2 cups White Lily® All Purpose Flour
1 1/2 teaspoons salt
2 teaspoons freshly ground black pepper
2 large eggs
1 cup buttermilk
8 chicken tenders

HEAT 1 1/2 inches oil in large skillet to 365°F.

BLEND flour, salt, and pepper in medium bowl. Break eggs into small bowl;  beat lightly. Set aside. Pour 1 cup buttermilk into separate bowl.

DIP chicken, one piece at a time, into buttermilk, then into flour mixture. Coat completely. Dip into egg, then return to flour mixture. Coat completely.

PLACE chicken gently into hot oil. Fry uncovered about 10 minutes on each side until golden brown and juices from chicken run clear.

DRAIN on paper towels. Serve immediately or place on rack in 200°F oven until ready to serve.

Big Chief Baked Beans

Big Chief Baked Beans

Serving Size : 4
1/2 cup Big Chief brown sugar -- packed
2 1 pound cans pork and beans
1 teaspoon dry mustard
4 slices bacon -- chopped
1/2 cup catsup

Using a 1 1/2-quart casserole dish, empty one can of beans. Combine Big Chief brown sugar and mustard and sprinkle one-half over beans. Top with other can of beans, sprinkle with remaining Big Chief brown sugar mixture, bacon, and catsup.

Bake uncovered in slow oven, 325º for 1 1/2 hours.

Description: "A great summertime picnic take-along."
Source: "Monitor Sugar"
S(Internet address): http://www.monitorsugar.com/
T(Baking Time): "1:30"

Fiesta Rice Salad

Fiesta Rice Salad

Makes 4 servings
Ingredients

1 bag Success® White or Success® Brown Rice
2 cups chicken, cooked and chopped
1/2 cup raisins
1/4 cup celery, finely diced
2 tbsp sunflower seeds
1 cup prepared fat free Ranch salad dressing
1 can (11 oz.) mandarin orange segments, drained
4 large red leaf lettuce leaves, for garnish

Directions

Prepare rice according to package directions.
In large mixing bowl, combine rice, chicken, raisins, celery, and sunflower seeds.
Next add salad dressing and stir to coat all ingredients well with dressing.
Carefully fold orange segments into mixture.
Cover tightly with plastic wrap and chill in the refrigerator for at least 1 hour.
Serve chilled on lettuce leaves.

Source: Success Rice via The Our_Recipe_World mailer on yahoogroups.com

BAKED MUSHROOM RICE

BAKED MUSHROOM RICE

1/4 cup butter or margarine -- melted
1 cup long-grain white rice -- uncooked
1 can (10 1/2 oz) condensed chicken broth -- undiluted
1 can (10 1/2 oz) condensed onion soup -- undiluted
2 1/2 ounces sliced mushrooms -- jarred, drained

Combine all ingredients in an ungreased 2-quart baking dish.
Cover and bake at 350 degrees for 1 hour.
Yield: 4 servings.

SESAME RICE BALLS WITH RED PEPPER DIPPING SAUCE

SESAME RICE BALLS WITH RED PEPPER DIPPING SAUCE

Active time: 2 hr Start to finish: 2 hr

For dipping sauce

1 red bell pepper, coarsely chopped
3/4 cup seasoned rice vinegar
2 tablespoons sugar
1/2 teaspoon dried hot red pepper flakes

For rice balls

2 cups Japanese short-grain rice
2 cups water
1/4 cup seasoned rice vinegar
1/3 cup minced pickled ginger
1 tablespoon wasabi paste, or 1 1/2 tablespoons wasabi powder stirred to a paste with 2 teaspoons water
20 frozen edamame (soybeans in the pod), thawed
1/4 cup toasted black sesame seeds

Make dipping sauce: Purée bell pepper with vinegar and sugar in a blender until smooth. Transfer to a small heavy saucepan and stir in red pepper flakes. Simmer 5 minutes, then pour through a fine sieve into a bowl, pressing on solids.

Make rice balls: Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve. Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes. Cover with a tight-fitting lid and bring to a boil over high heat. Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

Transfer warm rice to a large wooden bowl and sprinkle vinegar over it, a little at a time, while gently tossing with a flat wooden paddle or spoon so vinegar is absorbed and rice cools as it is aerated. Cool to room temperature.

Stir together ginger and wasabi paste and remove edamame beans from pods.
Have ready a bowl of warm water (for dipping hands and spoon) and a double-thickness 12-inch square of plastic wrap. Holding plastic in palm of 1 hand, put an edamame bean in center and invert a packed tablespoon of rice on top of bean. Gather plastic up around rice and twist tightly to form a ball (bean should still be visible). Unwrap, leaving plastic in your hand, and, going in from side opposite bean, poke a dampened finger into center of ball and fill with 1/4 teaspoon ginger mixture. Close rice over mixture and twist plastic tightly to re-form ball, then flatten slightly. Remove rice ball from plastic. Sprinkle sesame seeds over top and sides of rice ball, pressing lightly to adhere (do not coat bean with seeds). Transfer rice ball, bean side up, to a plate.

Make more rice balls in same manner.
Serve rice balls with dipping sauce.
Cooks' notes:  If you use fresh edamame, cook the pods briefly in boiling water.
Dipping sauce may be made 1 day ahead and rice balls 4 hours ahead and chilled, covered tightly with plastic wrap.
Makes about 40 hors dâoeuvres.

Cracker Barrel Cherry Chocolate Cobbler

Cracker Barrel Cherry Chocolate Cobbler


1-1/2 cups flour
1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cups butter
6 oz. pkg. chocolate chips
1/4 cup milk
1 egg
21 oz. can cherry pie filling
1/2 cup finely chopped nuts

Heat oven to 350. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, the chocolate chips. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well.

Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2-quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 for 40-45 minutes. Serve warm with heavy cream.

CHOCOLATE RICOTTA MUFFINS

CHOCOLATE RICOTTA MUFFINS

12 to 14 muffins

Nonstick spray
2-1/3 cups unbleached all-purpose flour
3/4 cup salt
2 teaspoons baking powder
6 to 8 tablespoons unsweetened cocoa
1 cup sugar
1 cup semisweet chocolate chips
1 cup ricotta cheese
2 large eggs
1-1/3 cups milk
1 tablespoon vanilla extract
4 tablespoons (1/2 stick) unsalted

Preheat the oven to 350 degrees F. Lightly spray 12 standard (2-1/2-inch- diameter) muffin cups with nonstick spray. Combine the flour, salt, baking powder, cocoa, sugar, and chocolate chips in a medium-sized bowl.

Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition. Add the milk and vanilla, and whisk until thoroughly blended. Pour the ricotta mixture, along with the melted butter, into the dry ingredients.

Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.Spoon the batter into the prepared muffin cups.

 For smaller muffins, fill the cups about four-fifths full. For large muffins, fill them up to the top. If you have extra batter, spray one or two additional muffins cups with nonstick spray and fill with the remaining batter. bake in the middle of the oven for 20 to 25 mins, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 mins before serving.

Homestyle Chicken

Homestyle Chicken

1 can Franco-American Chicken Gravy 1/2; (10 1/2 oz.)
1 tsp. poultry seasoning
2 cans (5 oz. ea. Swanson
Premium Chunk White Chicken; drained
1 pkg. (10 oz.)  frozen mixed vegetables
1 pkg. (4 1 refrigerated biscuits (6)

In 1 1/2 qt casserole combine gravy; poultry seasoning,
Stir in chicken and frozen vegetables. Bake at 400 degrees for 15 minutes or until mixture bubbles.

Meanwhile slice biscuit in half. Remove casserole from oven stir. Arrange biscuit halves on chicken mixture around the edge and in center of casserole. Bake 15 minutes more or until biscuits are brown.

Makes 3 cups/4 servings source: Rec from Campbell's Quick & Easy Recipe Book

5 MINUTE TUNA - MAC

5 MINUTE TUNA - MAC



1 (3 3/4 oz.) can tuna (water pack)
4 lg. radishes
1 pt. (2 c.) deli creamy macaroni salad



Drain tuna and slice radishes. In a medium mixing bowl combine the tuna, radishes and macaroni salad. If necessary stir in 1 tablespoon of low-cal mayonnaise or salad dressing to moisten. Makes 2 servings

Clam And Shrimp Risotto

Clam And Shrimp Risotto

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

2 tablespoons vermouth
1 7-ounce can clams minced -- drained (reserve liquid)
1 4 1/2-ounce can shrimp tiny alaskan -- drained (reserve liquid)
1/4 cup butter real
1/2 cup green onion minced
1 cup white rice short-grain italian arborio
rice or medium grain rice
3 cups chicken broth hot
1 cup green pea tiny
2 tablespoons parsley minced fresh
salt and freshly ground pepper to taste

GARNISH:

2 tablespoons parsley chopped fresh
1/2 cup parmesan cheese grated

Pour vermouth over clams and shrimp in small bowl; set aside. Melt butter in medium saucepan and stir in green onions; simmer for 3 minutes. Add rice and stir for 5 minutes until broth is nearly absorbed, about 10 minutes. Stir in additional 1/2 cup chicken broth; continue cooking, stirring until nearly absorbed and rice becomes creamy. Stir in reserved liquid from clams and shrimp. Cook, stirring; add 1/4 cup broth each time liquid has been absorbed. Add only as much liquid as rice will absorb.

Meanwhile, cook peas in 2 tablespoons chicken broth for 3 minutes. stir clams, shrimp, and peas into rice; heat through. Add 2 tablespoons minced parsley, salt, and pepper to taste. Garnish with 2 tablespoons chopped parsley sprinkled on top just before serving. Pass the Parmesan cheese separately.

Source: "Cookin' 99 CD Collection" 

Tuna Chowder

Tuna Chowder

2 slices bacon, chopped
1/2 cup finely chopped onion
1 can condensed cream of celery soup
1 10 3/4 ounce can condensed Manhattan-style clam chowder
1 1/3 cups milk
2/3 cup water
1 6 1/2 ounce or 7 ounce can tuna drained

Cook bacon till lightly brown; add onion and cook until tender. Drain.

Stir in soups; blend in milk and water. Break tuna in to chunks; add to chowder. Bring to boil; reduce heat and simmer 5 minutes. Garnish with chopped celery leaves or snipped parsley, if desired.

Serves 5 or 6.

Source Fix It Fast Cookbook

Taco Chili

Taco Chili

Makes: 4 to 6 main-dish servings (8 cups)
Prep: 20 minutes
Cook: Low 4 hours, High 2 hours

1 pound lean ground beef
2 15-ounce cans seasoned tomato sauce with diced tomatoes
1 15-ounce can chili beans with chili gravy
1 15-ounce can hominy or whole kernel corn, undrained
1 1.25 ounce package taco seasoning mix

Directions

1. In a large skillet cook ground beef until meat is brown. Drain off fat.

2. In a 3-1/2- or 4-quart slow cooker combine the meat, tomato sauce, beans with chili gravy, undrained hominy, and taco seasoning mix.

3. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Makes 4 to 6 main-dish servings (8 cups).

Wild Rice Salad

Wild Rice Salad Recipe courtesy Paula Deen


2 cups water
1/2 teaspoon salt
1 cup wild rice
1 (6-ounce) jar marinated artichoke hearts, drained and halved, reserve marinade
1 (6-ounce) can green peas
1/3 cup coarsely chopped green bell pepper
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup toasted slivered almonds, for garnish

Dressing:

1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup grated Parmesan
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced


In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.
Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.

In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temperature.
Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.

Tuna Rice Salad

Tuna Rice Salad

3 c Cooked rice
8 1/2 oz Canned green peas -- drained
6 3/4 oz Canned tuna, packed in water
-- drained and flaked
3/4 c Chopped celery
1/4 c Sliced green onions
1/4 c Lemon juice
2 tb Vegetable oil
1/4 t Hot pepper sauce


Combine rice and peas in large bowl; toss lightly. Add tuna, celery and
onions. Combine lemon juice, oil and pepper sauce in small jar with lid.
Pour over rice mixture; toss lightly. Cover and chill 30 minutes.



Source: Stretching Your Budget With Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

Wild Rice Waldorf Salad

Wild Rice Waldorf Salad

1 c Wild rice, cooked
1 Apple, chopped
1 c Seedless grapes
1 c Chopped celery
2 tb Mayonnaise
1 tb Plain lowfat yogurt
2 tb Chopped dry roasted peanuts


Combine all ingredients except nuts in a bowl. Toss to mix. Cover
and chill thoroughly, about 3 to 4 hours. Sprinkle the nuts on top
just before serving.

Rice & Noodle Pilaf

Rice & Noodle Pilaf

Cook till brown:
2 t veg oil
3/4 c spaghetti @ 1" pieces

Add:

3/4 c. long grain rice
3 T finely chopped green onion
Cook till onions are tender

Add:

14-1/2 oz chicken broth
1/4 c. water

Simmer 20+ minutes - till absorbed
Remove from heat; let stand, covered, 5 min
Fluff with a fork
Stir in 2 T fresh parsley, salt and pepper to taste.

Crockpot Wild Rice Soup

Crockpot Wild Rice Soup

Ingredients

1 medium onion, chopped
2 stalks celery, diced
2 carrots, diced
1 cup diced smoked turkey
1/2 cup uncooked Uncle Ben's wild rice and long-grain rice
1 seasoning packet from the wild rice mix
1 tsp dried tarragon leaves
1/4 tsp pepper
3 (14-1/2-ounce) cans chicken broth (can use garlic-flavored, if desired)
1 (12-ounce) can evaporated fat-free milk
1/3 cup all-purpose flour
1 cup frozen green peas, thawed
2 tbsp dry sherry, optional

Instructions

Place onion, celery, carrots, turkey, 1/2 cup wild rice and long grain rice mix, rice mix seasoning packet,
tarragon and pepper in crockpot.
Pour broth over all.
Cover and cook on Low for 6-8 hours or until wild rice and vegetables are tender.
Mix milk and flour.
Stir into soup.
Cover and cook about 20 minutes or until thickened.
Stir in peas and sherry during last 15 minutes of cooking.

Yield: 6 servings
Source : New Slow Cooker Meals Magazine from Betty Crocker

Pecan Shortbread

Pecan Shortbread


4-1/2 cups flour
1 cup ground pecans
1 pound butter, softened
2-1/2 cups brown sugar
2 tsp. vanilla extract

Heat oven to 350. Combine flour and pecans. In a large bowl, cream the butter and brown sugar. Beat in the vanilla. Gradually stir in the dry ingredients. The dough will be stiff. Pinch off walnut size pieces of dough and roll into small balls. Place the balls 1-1/2 inches apart on ungreased cookie sheets and flatten the cookies with the back of a spoon dipped in flour. Bake 10-12 minutes, until lightly colored. Transfer onto wire racks to cool.

-1001 Cookie Recipes

Pineapple Cheese Ball

Pineapple Cheese Ball

16 oz. cream cheese, softened
8 oz. can crushed pineapple, drained
2 cups chopped pecans
1/4 cup finely chopped green pepper
2 Tbs. finely chopped onions
1 Tbs. seasoned salt
Assorted crackers

In medium bowl with fork, beat cream cheese until smooth. Gradually stir in crushed pineapple, 1 cup pecans, green pepper, onion and salt. Shape into ball. Roll in remaining nuts. Wrap in plastic or foil. Refrigerate until well chilled overnight. Place cheese ball on serving board. Surround with crackers

Tuna/Salmon/ Mackerel Casserole

Tuna/Salmon/ Mackerel Casserole


1 package Mac & Cheese
2 cans (what *were* 7 oz) tuna or 1 larger can of what ever (even turkey or chicken!)
1 can condensed cream soup of choice (chicken, mushroom, celery.... etc)
1 to cups of veggies (frozen, fresh, left over, what ever!)

Prepare Mac & Cheese per package directions. Add meat (drained), condensed soup and veggies. Mix well. Add additional water or milk to desired consistency. Heat either on stove top or in oven. Top with
cheese of choice or other goodie type topping.

You can even use left over meats to make this.

Great use for the odds and ends in your fridge as well!

South Western Winter Chili

South Western Winter Chili
Prep: 20 minutes
Cook: 45 minutes

Ingredients

1 lb. pork stew meat
2 Tbsp. olive oil
1 large onion, chopped
1 medium fresh poblano pepper, finely chopped
1 large red sweet pepper, cut into 3/4-inch pieces
2 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/8 tsp. ground cinnamon
Dash cayenne pepper
1 14-oz. can chicken broth
1 15-oz. can pumpkin
1/4 cup whipping cream
Fresh cilantro (optional)

Directions

1. In a Dutch oven cook and stir pork in hot oil over medium-high heat 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.

2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. Top with fresh cilantro. Makes 4 (1-1/4 cup) servings.

Salade Nicoise

Salade Nicoise

Ingredients

1 head of Boston Lettuce, large, washed and dried
2 to 3 Tbs virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried
2/3 to 1 cup salad dressing, such as the Oil and Lemon Dressing (recipe HERE)
3 or 4 fine rip red tomatoes, peeled, if you wish, and cored, quartered and seasoned before serving
8 to 10 ounces oil-packed tuna, drained and flaked
1 quart of French Potato salad (recipe HERE)
8 hard-boiled eggs, halved lengthwise
1 can flat anchovy filets packed in oil, opened and drained just before serving
1/2 cup black Nicoise-type olives
3 or 4 Tbs. capers
1/4 cup fresh parsley, minced
Cooking Directions

Shortly before serving, line a handsome, large and wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.

Toss the beans in a mixing bowl with a little of the dressing, and correct seasoning.

Drizzle a spoonful or two of the dressing over the tomatoes.

Season the tuna lightly with a spoonful or two of dressing.

Place the potatoes in the center of the bowl or platter; mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna.

Ring the salad with the eggs and curl an anchovy filet on top of each.

Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.

Artichoke and Rice Salad

Artichoke and Rice Salad

1 package long grain and wild rice
1 can chicken broth
4 green onions -- sliced thin
1/2 bell pepper -- chopped
12 pimiento stuffed olives -- sliced
2 jars marinated artichoke heart
3/4 teaspoon curry powder
1/3 cup mayonnaise

Cook rice as directed on package using chicken broth with added water to
make amount needed.
Cool in large bowl.
Add onion, bell pepper and olives.
Drain artichokes, reserve liquid, and cut artichokes in half.
Combine 1-2 T of artichoke liquid with curry powder and mayonnaise whisk
smooth.
Add artichokes to rice. Toss with dressing.
Chill at least 30 minutes.


Description:
"Tasty and different salad or starch substitute for a summer party"
Source:
"CordonBlueGrass Blue Ribbon Recipes from Kentucky"

RICE CORNBREAD

RICE CORNBREAD

1 1/2 cups milk
1 egg -- beaten
1/2 teaspoon salt
3 tablespoons oil
1 1/2 cups corn meal
1 teaspoon baking powder
1 cup rice -- cooked

Heat oven to 425 degrees.
Heat oil in pan, tilt to cover bottom of pan.
Combine dry ingredients.
Add milk and egg. Mix thoroughly.
Add rice and oil.
Mix well . Pour into skillet or pan and bake 20-25 minutes.


Serves 10.

Sweet and Sour Rice Bowl

Sweet and Sour Rice Bowl

Skip the calorie-laden Chinese takeout and try this healthy, wholesome,
easy entrée that's bursting with fresh vegetables and unforgettable flavor.
12 Tyson® IFF Boneless, Skinless Chicken Tenderloins
2 tablespoons vegetable oil
1 bag fresh stir-fry vegetables, 1 lb.
1 can pineapple chunks, drained
2 tablespoons reserved pineapple juice
1 cup sweet and sour sauce
4 cups white rice, cooked; hot
1/2 cup green onion, sliced

Instructions

Wash hands.
Remove protective ice glaze from frozen chicken by holding under cool running water 1 to 2 minutes.
Dry chicken well with paper towels and cut into 1-inch pieces.
Wash hands.
Heat oil in large skillet or wok to medium-high.
Add chicken and cook 8 to 10 minutes or until light brown.
Add vegetables, pineapple and reserved pineapple juice.
Cover and cook 5 to 8 minutes or until vegetables are crisp-tender and chicken is done
(internal temp 170°F).
Stir in sweet and sour sauce.
Stir green onions into cooked rice.
Serving Suggestion: Serve chicken and vegetable mixture over rice.
Refrigerate leftovers.

Source : The Taste_Of_Heaven mailer on yahoogroups.com

California Almond Pilaf

California Almond Pilaf

1 c Uncooked brown rice
1/4 c Seedless raisins
1 tb Dehydrated chopped onion
2 ts Chicken bouillon granules
1 tb Butter or margarine
1/4 t Ground white pepper
2 c - Water, or up to...
2 1/4 c Water
1/3 c Slivered almonds -- toasted

Combine all ingredients except almonds in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Remove from heat. Add almonds and fluff with fork.

Microwave Oven Instructions: Combine all ingredients except almonds in deep microproof baking dish. Cover and cook on HIGH (maximum power) 5 minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook 30 minutes. Add almonds and fluff with fork.

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

SPAM BROCCOLI PECAN SALAD

SPAM BROCCOLI PECAN SALAD

Serving Size : 6

1 cn SPAM Luncheon Meat, cut in-strips (12 oz)
3/4 lb Broccoli, broken into-flowerets, blanched
1/4 lb Cheddar cheese, cut in-matchstick- size
1/2 c Thinly sliced radishes
1/4 c White wine vinegar
3 tb Olive oil
2 tb Sugar
1 Garlic clove, minced
1/2 t Dry mustard
1/4 c Toasted pecans

In skillet, saute SPAM over medium heat until lightly browned. In large bowl, combine broccoli, SPAM, cheese, and radishes. In small bowl, combine vinegar, oil, sugar, garlic, and dry mustard. Toss dressing with SPAM mixture. Cover and chill 1 hour. Before serving, stir in toasted pecans.

Beer-Turkey Chili

Beer-Turkey Chili

Ingredients

1 lb. turkey breast tenderloin or skinless, boneless chicken breasts or thighs, cut into bite-size strips or cubes
1 cup chopped green sweet pepper
1 cup chopped onion
1 tsp. bottled minced garlic
2 Tbsp. cooking oil
2 28-oz. cans diced tomatoes, undrained
2 15-oz. cans black beans or Great Northern beans, rinsed and drained
1 12-oz. can beer
2 Tbsp. red wine vinegar
1 Tbsp. chili powder
1 tsp. salt
1 tsp. dried oregano, crushed
1 tsp. ground cumin
1/4 tsp. ground black pepper
1/4 tsp. bottled hot pepper sauce
1 cup shredded Monterey Jack or cheddar cheese (4 ounces)

Directions

In a Dutch oven cook turkey or chicken, sweet pepper, onion, and garlic in hot oil until turkey is browned.

Add undrained tomatoes, beans, beer, vinegar, chili powder, salt, oregano, cumin, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until turkey is tender, stirring occasionally. Sprinkle some of the cheese over each serving. Makes 8 (1 1/2-cup) servings.

Chocolate Berry Bread Pudding

Chocolate Berry Bread Pudding

1 loaf gluten free chocolate chestnut quick bread
1 qt. strawberries (or a barquette), hulled & quartered
juice of one lime
2 eggs
2 cups (just under 1/2 L) milk
1/2 vanilla bean
butter for greasing pan
handful chocolate chips
a couple tbsp. brown sugar

Directions:

Day 1

1. Cut the quick bread into 1″ cubes and lay out on a tray overnight to dry out some. Add the strawberries to a sealable container and squeeze in the lime juice. Seal the container, shake them strawberries around, and then let sit in the fridge overnight.

Day 2

2. Preheat the oven to 175C (350F). In a small bowl whisk together eggs and milk. Slice vanilla bean vertically and scrape beans into the bowl as well.

3. Grease a small baking pan (I think mine is about 6″ x 8″ x 3″) with butter, and layer the macerated strawberries on the bottom of the pan. Layer the dried out quick bread cubes on top of the strawberries, and then pour the liquid ingredients over everything – it's ok if the liquid doesn't come all the way up to the surface of the bread, because it will soak it up as it bakes. Sprinkle chocolate chips over the top in between the crevasses from the cubed bread, and then sprinkle the entire pan with brown sugar, which which caramelize and create a nice crust as it bakes.

4. Bake for 30-45 minutes, or until the egg/milk mixture has set in the bread. The bottom will be a bit liquidy from the juices of the strawberries coming out, and you may see strawberry juice bubbling towards the top – this is a good thing as it means the bread is also absorbing strawberry goodness. Once set, crank up the heat to 200º C (400F) for about 5-10 minutes so that the top really forms a nice crust.

5. Remove from the oven, and serve immediately because it's best hot.

Alabama Picnic Chilli

Alabama Picnic Chilli

5 pounds Coarse-ground beef
1 large Onion -- diced fairly fine
1/2 cup Green bell pepper -- diced
2 tablespoons Beef base
1 tablespoon Cocoa -- (Nestle or Hershey)
5 teaspoons Powdered garlic granules
1 teaspoon Ground cumin
1 Can tomato juice -- (48 ounces)
5 tablespoons Plus 3 ts chilli powder
1/2 teaspoon Fresh black pepper

Combine the beef base, tomato juice, chopped veggies, cocoa and 4 teaspoons of powdered garlic in a dutch oven over a low (simmer) flame.

Divide the hamburger into three more-or-less equal batches and brown it in a separate skillet. Add 1 teaspoon per batch of chilli powder. When browned and crumbled drain excess fat and add to dutch oven. Repeat until all ground beef is in the chilli pot. Add the black pepper to the chilli pot.

Stir in 1 tablespoon per pound of meat of the chilli powder (5 Tb for this batch). Cover pot and let simmer, stirring once in a while. When the onions and peppers are cooked (about 1 1/2 hr) taste the pot. You will probably find that you'll need to add the remaining tablespoon of garlic powder and the teaspoon of ground cumin. You may also want to add an additional tablespoon of chilli powder at this time. Trust me on the garlic and cumin. It adds the final kick. Neysa tasted before and after and could not believe how much difference it made. Simmer for an additional 10 to 15 minutes and serve.

For those desiring a hotter product add cayenne until your lips turn numb and your sinuses drain if you like. I made this batch extra-mild in deference to picnic attendees who don't handle heat real well. Sadly, Maya

Houston thought it was still too hot after she tasted a spoonful. &^( MM

Format and recipe by Dave Drum - 18 August 98 FROM: Uncle Dirty Dave's Kitchen
Converted by MC_Buster.

Canadian Baked Beans

Canadian Baked Beans

1 tablespoon oil
4 slices bacon -- sliced
1 large onion -- chopped
1/2 green pepper -- chopped
5 cups white pea beans -- soaked and cooked
OR
5 cups canned white pea beans -- drained and rinsed
1 teaspoon salt
1 6-ounce can tomato paste
1/3 cup brown sugar
1/4 cup maple syrup, dark corn syrup or molasses

In a medium saucepan, heat oil over medium-high heat. Add bacon, onion and green pepper and cook until onions and pepper begin to soften. Transfer mixture into a 5-6 quart (6L) casserole or bean pot. Add beans and mix. Combine tomato paste, salt, sugar and syrup or molasses and stir into bean mixture. Bake covered at 350 degrees F (150C) for about I hour or until heated throughout. Add water if necessary to give desired consistency. If more color is desired, remove cover from casserole during last 15-20 minutes of baking. Yield: 8 servings.

Baked Pea Beans

Baked Pea Beans

Serving Size : 12

2 lb white beans -- navy pea : beans
1 onion -- studded with
2 cloves
1 bay leaf
1 TB salt
1 lb salt pork -- lean
1 lb smoked ham
3 onions
3 garlic cloves
2 ts mustard powder
1/4 c rum

^^ SOAK washed and sorted beans overnight. ^^ Drain and add fresh water to come 3 inches above the beans. Add the onion stuck with cloves, bay leaf, and salt, and bring to a boil. Boil rapidly for 5 minutes. Skim the top, reduce the heat and simmer until the beans are tender but not mushy. ^^

 Meanwhile, put the salt pork in water and bring to a boil. Lower the heat and
simmer for 25 minutes. Remove the pork from the water and cut it first into slices, then into small pieces. Cut the ham into strips. ^^

Peel and chop the onions and garlic cloves. Blend the mustard with a little bean liquid. Taste the beans for seasoning. Place a layer of the beans in the bottom of a large baking dish. Add a layer of salt pork, ham, onion, and garlic.

Repeat the layers ending with beans on top. Pour the mustard water over the mixture, and add enough bean liquid to come to the top of the baking dish. Bake in preheated moderate oven (350F) for 90 mins.

Keep the beans moist while baking; add more bean liquid or water.

Aft er 90 mins. remove and pour the rum over the beans. Return to oven and bake another 45 minutes, or until nicely browned and bubbly.

Reheat at picnic on camp stove or serve cold.

(c) 1966 by Woman's Day
Encyclopedia of Cookery. NY: Fawcett, Inc. [mc-recipe: patH Sep 96]
Recipe By : Picnics by James A. Beard