Mom's Swedish Rye Recipe

Mom's Swedish Rye Recipe
My mom baked this bread in coffee cans, but I prefer to use regular loaf
pans. I usually double the recipe so I have extra loaves available in the
freezer.

32 Servings
Prep: 20 min. + rising
Bake: 40 min.

Ingredients

1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1/4 cup molasses
2 teaspoons salt
3/4 cup rye flour
5 to 6 cups all-purpose flour
Melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar,
shortening, molasses, salt, rye flour and 3 cups all-purpose flour. Beat
until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half.
Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and
let rise until doubled, about 1 hour.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pans
to wire racks. Brush with melted butter if desired. Cool. Yield: 2 loaves
(16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 107 calories, 2 g fat (trace
saturated fat), 0 cholesterol, 149 mg sodium, 20 g carbohydrate, 1 g fiber,
2 g protein.

Mom's Swedish Rye published in Best of Country Breads , p46

Beth Layman :)

Baked Spaghetti

Baked Spaghetti
12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound ground beef
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

1 Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.

2 In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.

3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat.

In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

4 Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Makes 8 servings

Garlic Tomato Salad

Garlic Tomato Salad
This is one of those simple, quick to prepare salads that you flavor to personal taste. it's also a good way to use up extra tomatoes. The standard ratio for the vinegar and oil is 1 part vinegar to 3 parts oil.
Ingredients:

4 large tomatoes, sliced and halved
minced garlic
salt and pepper
red wine vinegar
extra virgin olive oil

Place tomatoes in a bowl, add garlic, salt, and pepper and toss. Drizzle with vinegar and oil, toss again, cover and set aside for about a half hour to allow the flavors to blend.

By Deeli from Richland, WA

Bourbon Street Deli Special Sandwich

Bourbon Street Deli Special Sandwich4 sandwiches

4 Kaiser rolls, split
4 teaspoon yellow mustard
1/2 cup chopped drained marinated pickled vegetables
4 Provolone Cheese Slices
3 slices Cotto Salami, cut in half
3 slices Bologna, cut in half
3 slices Chopped Ham, cut in half
4 slices tomato
4 lettuce leaves

Spread bottom halves of rolls with mustard.
Cover each with 2 Tablespoons of the marinated vegetables and 1 cheese slice.
Top evenly with the meat, tomatoes and lettuce.
Cover with top halves of rolls.

Oven-Roasted Potato Wedges

Oven-Roasted Potato Wedges
4 unpeeled baking potatoes
2 tbsp olive or vegetable oil
1 med onion -- chopped
2 cloves garlic -- minced
1 tbsp minced fresh rosemary or 1 tsp dried -- crushed
1/2 tsp salt -- optional
1/4 tsp pepper

Cut potatoes lengthwise into wedges; place in a greased 13x9x2-inch
baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary,
salt if desired and pepper; stir to coat. Bake, uncovered, at 400 F
for 45-50 minutes or until tender, turning once.

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Wizard Crumpets

Wizard Crumpets
6 English muffins split in half
Green ketchup (or red, if you must)
Grated Cheddar or jack cheese
12 button mushrooms
12 cherry tomatoes
1 large green pepper
Vegetable oil

Spread a layer of ketchup over each muffin half. Sprinkle with grated cheese.
Slice each mushroom into T shapes. Place on muffins as eyes. Halve cherry tomatoes and add as noses. Slice pepper into rounds, and then quarter (each will look a bit like a W). Place as mouths. Preheat grill, and brush faces with oil. Grill until cheese bubbles. Cool slightly before serving.

Blueberry Custard Parfait

Blueberry Custard Parfait
Taste of Home

A retired nurse whose hobby is cooking, Mildred Stubbs, Hamlet, North
Carolina shares this refreshing dessert.

SERVINGS: 4

2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
1/2 cup heavy cream
2 teaspoons confectioners' sugar
2 cups fresh blueberries

In a saucepan, combine eggs, milk, sugar and salt. Cook over medium-low heat, stirring constantly, until custard is slightly thickened and coats the back of a spoon, about 18 minutes. Remove from the heat. Add vanilla, peels and nutmeg; mix well. Cool for 30 minutes, stirring occasionally. In a small mixing bowl, whip the cream and confectioners' sugar until stiff. Fold two-thirds into the custard. Layer custard and blueberries in parfait glasses. Garnish with remaining cream. Chill for 1 hour. Yield: 4 servings.

Cheese Souffle

Cheese SouffleServes 4

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
dash cayenne pepper
1 cup milk
1 cup shredded cheddar cheese, about 4 ounces
3 eggs, separated
1/4 teaspoon cream of tartar

Heat oven to 350°. Butter a 4-cup souffle dish or 1 quart casserole. Make a 4-inch band of triple thickness aluminum foil 2 inches longer than circumference of dish; butter one side. Extend depth of dish by securing foil band, buttered side in, around top of dish.
Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minutes.
Stir in cheese until melted. Remove from heat.

Beat egg whites and cream of tartar until stiff but not dry; set aside. Beat egg yolks until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Gently fold mixture into remaining egg whites.

Carefully pour into souffle dish. Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Serve immediately.
Carefully remove foil band and divide souffle into sections with 2 forks.

B&B Baked Eggs

B&B Baked Eggs - Aunt Abigail B&B
Serving Size : 4 Preparation Time :0:00
Categories : !! Bed & Breakfast Breakfast
Egg Dishes

1 medium tomato
1/4 cup whipping cream
2 tablespoons white wine
1 cup shredded Swiss cheese
4 California Fresh Eggs
3 sprigs fresh basil -- finely chopped

Preheat oven to 325º.
Grease 4 ramekins.
Slice tomato and place on paper towel to absorb moisture.
Beat whipping cream until it thickens slightly.
Add white wine and beat again. Place a tablespoon of cream mixture in each ramekin.
Add a sprinkling of Swiss cheese and then divide the tomato slices between the ramekins.
Carefully crack one egg in each ramekin.
Add another ablespoon of cream and the remaining cheese.
Top with fresh basil. Bake 12-18 minutes, uncovered until eggs are set.

Jalapeño Popper Dogs

Jalapeño Popper Dogs
* 6 tofu, beef or pork hot dogs
* 2 tablespoons butter
* 1 small red chili such as Fresno, seeded and finely chopped
* 1 jalapeño pepper, seeded and finely chopped
* 1 clove garlic, finely chopped
* Salt and pepper
* 1 rounded tablespoon flour
* 1 1/2 cups milk
* 1/2 cup pepper jack or Monterey Jack cheese
* 1/2 to 3/4 cup yellow extra-sharp cheddar cheese

* 6 hot dog rolls

* Toppings:
* Yellow mustard
* Sliced pickled jalapeños

* Hot Dog Salsa: chopped seeded tomato, chopped raw onions and chopped deli pickle

Yields: Makes 12 mini-dogs

Place dogs in gentling simmering water to plump and heat through. Serve hot or mark on a hot grill if you prefer crispy dogs.

While the dogs heat, place a saucepot over medium heat. Melt butter add peppers and garlic. Season with salt and pepper. Cook 2-3 minutes then sprinkle with flour and cook 1 minute more. Whisk in milk and let thicken. Melt cheese into sauce and adjust salt and pepper to taste.

Place dogs in rolls, dress with a little mustard then top with some cheese sauce, pickled jalapeños and hot dog salsa. To serve, cut the dogs across and arrange on platter.

http://groups.yahoo.com/group/EverydayWithRachael-Ray/
Love Rachael Ray and the group you are in have more junk than recipes?

Banana Cake

Banana Cake
* 2 cups flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/3 cup butter (softened)
* 1 cup sugar
* 2 ripe bananas mashed
* 2 eggs
* 2/3 cups plain yogurt
* 1/2 cup chopped walnuts (optional)

1. In a bowl combine flour, baking powder and baking soda.

2. In a separate bowl mix butter and sugar until well combined.

3. Add eggs and mashed bananas to butter mixture.

4. Add to flour mixture to the butter mixture. Add yogurt and mix together well (until smooth).

5. Spoon batter into lightly greased baking pan and top with walnuts (if using).

6. Bake at 350 degrees for about 35 minutes or until baked through.

Razzle Dazzle Beef Bites

Razzle Dazzle Beef Bites
This easy appetizer will dazzle guests with a flavorful beefy filling nestled in flaky Pillsbury crescent rounds.

Prep Time: 20 Min
Total Time: 40 Min
Makes: 16 appetizers

1 can (8 oz) Pillsbury Place 'N Bake refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 package (3 oz) cream cheese, softened
1/2 teaspoon lemon-pepper seasoning
1/2 cup Smucker's Red Raspberry Preserves
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
3 oz shaved cooked roast beef (from deli)
1 tablespoon chopped fresh parsley

Heat oven to 375F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll evenly into 16 rounds; carefully separate rounds. Place 1 round in bottom of each of 16 ungreased regular-size muffin cups. Bake 8 to 10 minutes or until golden brown.

Immediately press back of rounded teaspoon into center of each baked round to make indentation. Remove rounds from muffin cups to cooling rack; cool 10 minutes.

Meanwhile, in small bowl, mix cream cheese and lemon-pepper seasoning. In another small bowl, mix preserves, horseradish and mustard.

Spread 1 teaspoon cream cheese mixture into each round; top with 1/2 teaspoon preserves mixture. Divide beef evenly among rounds; top each with 1 rounded teaspoon preserves mixture. Sprinkle with parsley.

Source: Pillsbury

Chantilly Potatoes

Chantilly Potatoes
5 large potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1/4 tsp. salt
Freshly ground black pepper
3/4 cup grated Gruyère cheese
3/4 cup heavy (double, whipping) cream
Paprika

Heat oven to 375. Make the mashed potatoes: Steam potatoes for about 20 minutes or until tender. Remove potatoes from pan, remove water and place potatoes directly in pan with 2/3 of the milk and all the butter, salt and pepper. Mash over low heat until smooth (or whip quickly with electric beaters). Remove from heat and fluff even more with a whisk while adding the remaining milk very slowly. More milk may be needed relative to the type of potatoes used. You want a smooth, creamy consistency.

Prepare the Chantilly Potatoes:
Spread the potatoes into a buttered baking dish. Whip the cream into stiff peaks and gently fold in the grated cheese. Add salt and pepper to taste. Smooth over mashed potatoes and bake for about 25 minutes until light, golden brown. Sprinkle with paprika and serve. Serves 4.

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Divine Chicken And Vegetables

Divine Chicken And Vegetables
6-8 boneless skinless chicken breasts
1 cup sliced red onions
1 cup sliced mushrooms
1 cup carrots
1 cup green beans
16 oz. bottle of fat-free salad dressing (Italian)

Place all of the ingredients in a 9x13 baking pan. Cover with foil. Bake at 350 for about one hour. Remove the foil for the last 15 minutes.

Apple Veggie Skillet Supper

Apple Veggie Skillet Supper
* 1 cup diced bell pepper
* 1 cup diced onion
* 3 cups diced eggplant
* 2 cups diced tomato 2 1/2 cups diced (not peeled) crisp sweet apple such as gala, pink lady or Fuji
* 1 t. garlic powder (more or less to suit your taste)
* Salt and pepper to taste
* Cooking spray
* 1/4 cup canola oil
* 2 cups grated cheddar cheese
* 1/2 cup real bacon bits

Spray large caste Iron skillet with cooking spray and heat until hot. Then add oil and turn heat to medium high. Whenever it is hot, sauté pepper and onion for about 2-3 minutes. Cover skillet with lid for about 2 minutes. Add eggplant, stir and cover for 4 minutes until slightly softened. Sprinkle with garlic powder, salt and pepper. Lower heat to medium, add tomatoes and cook for one minute covered. Then add apples, stir well and cover for an additional minute. Remove from stove, sprinkle with cheese and then bacon bits, Place under broiler on high for 2-3 minutes until cheese melts well. Serves 7.8

*** If you want to divide mixture in half, put into 2 medium skillets and cover with cheese and bacon. . Keep one for yourself and give the other to a friend!! You can also refrigerate one half and use it a few days later.

Applebee's Hot Artichoke and Spinach Dip

Applebee's Hot Artichoke and Spinach Dip
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese

Heat oven to 350 degrees F.

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.

Serve as the "sauce" for Applebee's Veggie Patch Pizza or as a dip for chips.

Pizza

Pizza Dough
3 cups all-purpose or bread flour, more as needed
2 teaspoons instant yeast
2 tablespoons olive oil
2 teaspoons coarse kosher or sea salt, more for sprinkling

1. Combine flour, yeast, oil and salt in a food processor. Turn
machine on, and add 1 cup water through feed tube. Process for
about 30 seconds, adding more water, a little at a time, until
mixture forms a ball and is slightly sticky.

2. Turn dough onto a floured work surface, and knead to form a
smooth, round ball. Put dough ball in a bowl, and cover with
plastic wrap. Let rise until dough doubles in size, 1 to 2 hours.
Use immediately, or wrap tightly in plastic, and freeze for up to
a month. Defrost in a covered bowl in refrigerator or at room
temperature.

White Pizza and Variations

Pizza dough
Flour
Extra virgin olive oil
Coarse kosher or sea salt
3 tablespoons or more roughly chopped fresh rosemary leaves

1. Divide dough ball into 3 pieces. Roll each into a ball, and place
on a lightly floured surface. Sprinkle with a little more flour,
cover with plastic wrap or a towel, and let rest while you start a
covered grill. Fire should be medium-hot on one side, medium to
cool on the other. Set grill rack about 4 inches from heat source.

2. Lightly press each dough ball into a flat round, lightly flouring
the work surface and dough as necessary. Let rounds sit for a few
minutes. This will relax dough and make it easier to roll out.
Roll out on a cookie sheet, flouring the rolling pin or your hands
as necessary.

3. Slide pie onto hot side of grill, and brush top lightly with olive
oil. Grill until lightly browned on bottom. Remove from grill with
a large spatula. Lightly flour top, then flip pie over onto its
other side, on cooler part of grill. Top grilled side with salt
and a third of the rosemary, and drizzle with a little olive oil.
Cover, and grill 6 to 12 minutes, until hot and nicely browned on
bottom. Serve immediately or at room temperature (these will keep
for a few hours). Repeat with remaining dough.

Margherita Pizza: After flipping pie, top it with fresh sliced
tomatoes, extra virgin olive oil, grated fresh mozzarella and salt
to taste. When pie finishes grilling, top with basil leaves and a
little more olive oil.

Fern-Bar Pizza: After flipping pie, top it with prosciutto,
thin-sliced fresh figs, fresh goat's milk cheese and a little
extra virgin olive oil. When pie finishes grilling, drizzle with
more oil.

Marinara Pizza: After flipping pie, top it with fresh sliced
tomatoes, thin-sliced garlic, extra virgin olive oil and anchovy
fillets.

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Fried Cabbage with Onion & Bacon

Fried Cabbage with Onion & Bacon
5 thick slices or 7 thin slices of bacon
2 Tablespoons butter
1 small white onion, sliced very thin
1 small head of cabbage - cut in half
2 Tablespoons cider vinegar
1 bay leaf (optional)
water

Cut bacon into 1" pieces. Place in large frying pan and cook until ready to turn. Add butter and onion and
cook till medium brown. Add cut cabbage and add bay leaf if using. Add enough water to cover (1/4 cup at a time.)
Cover and allow to steam, stirring often, and adding water as needed to help loosen the brown bits in the pan.
Cook 15-20 minutes (it will cook down quite a bit in volume.) Taste to check for desired tenderness. When almost
done, add vinegar, stir, and heat an additional 5 minutes. Sprinkle with coarse black pepper just before serving if desired.

Makes 4-6 servings.

Beef Fillets in Balsamic Sauce

Beef Fillets in Balsamic Sauce

Prep Time:

30 minutes
Cook Time:

45 minutes
Serving Size:

Ingredients
4 Tbsp extra virgin olive oil
4 Tbsp butter
1 yellow onion, medium and sliced thin
Salt to taste
Black pepper to taste
1/2 cup dry white wine
3 fresh rosemary sprigs, finely chopped
1/2 cup Marsala wine
1/2 cup beef broth
2 Tbsp balsamic vinegar
4 beef tenderloin filets (6 oz each)
1 dash parsley, finely chopped
Rosemary sprig, for garnish
Procedures

1. HEAT oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper.
2. COOK 10 minutes or until caramelized (softened and golden brown), stirring frequently.
3. ADD wine, broth, vinegar and chopped rosemary. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.
4. RUB beef filets with oil, then season with salt and pepper. Grill to preferred temperature.
5. PLACE grilled filets on a large platter; top with sauce. Garnish with parsley and rosemary.

PAPAYA SALSA WITH JICAMA CHIPS

PAPAYA SALSA WITH JICAMA CHIPS
Yield: Makes 4 servings.

Ingredients

2 cups small-diced papaya
2/3 cup plum tomato, seeded and chopped
1/2 cup chopped seedless European cucumber, peeled
1/4 cup finely chopped red onion
1 serrano or jalapeño pepper, seeded and finely chopped
2 Tbsp. fresh lime juice
1/4 tsp. ground cumin
1/2 tsp. sea salt
Ground black pepper, to taste
1 medium jicama
1/3 cup chopped cilantro

Directions

In mixing bowl, combine papaya, tomatoes, cucumber, onion and chile
pepper, tossing gently with fork.
In small bowl, whisk lime juice and cumin with sea salt and 3-4 grinds
of pepper until salt dissolves.
Pour over salsa and toss to combine.
Set aside for up to 20 minutes.

Meanwhile, use paring knife to peel brown skin from jicama and cut away
fibrous layer beneath it.
Cut a thin slice off bottom and stand jicama on work surface.
Using large knife, cut jicama vertically into 1/8- to 1/4-inch slices.

Stack oval slices, including uneven ones, and halve vertically.
Cut slices longer than 4 inches into thirds.
Sliced jicama can be stored in bowl of water in refrigerator for up to 8
hours if not serving immediately.
Drain and pat dry before using.

Just before serving, mix cilantro into salsa.
Spoon salsa into serving bowl in center of serving plate.
Arrange sliced jicama around it to use as dippers.

Fantastic Grilled Corn on the Cob

Fantastic Grilled Corn on the Cob
Prep time: 5 min
Total time: 25 min
Makes: 4 servings

4 ears corn on the cob in husks
1/4 cup (1/2 stick) butter, softened
2 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. chopped fresh parsley

HEAT grill to medium-high heat. Husk corn; remove silk. Rinse corn under cold water; shake off excess. Wrap corn individually in foil.

GRILL 15 to 20 min. or until corn is tender, turning occasionally.

MEANWHILE, mix remaining ingredients; spread onto wrapped corn.

Source: Kraft

Lemon Raspberry Pie

Lemon Raspberry Pie
Raspberries layered with a lemony, light and luscious filling will make this one of your favorite springtime desserts.

Prep Time: 45 Min
Total Time: 3 Hr 45 Min
Makes: 8 servings

Crust
1 box Pillsbury refrigerated pie crusts, softened as directed on box
2 tablespoons Fisher Chef's Naturals finely chopped pecans

Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons LAND O LAKES Butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice

Topping
2 package (3 oz) cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed
1 tablespoon milk
3 cups fresh raspberries, or frozen (thawed) raspberries without syrup, dried on paper towels
Mint sprigs, if desired

Heat oven to 450F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate--except press pecans in bottom of crust. Generously prick crust with fork. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes.

Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Stir in water, butter and egg yolk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled baked shell. Refrigerate 1 hour.

In small bowl with electric mixer, beat cream cheese, powdered sugar and lemon extract on medium speed until smooth. On low speed, beat in whipped topping until well blended. Beat in milk until topping mixture is smooth and spreading consistency. Spread thin layer of topping around edge of crust over cooled filling.

Reserve 8 whole raspberries for garnish. Arrange remaining raspberries over top of filling. Spoon and gently spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Cover and refrigerate any remaining pie.

Source: Pillsbury
http://groups.yahoo.com/group/tamaras_sweet_treats/
Very high volume group with lots of wonderful desserts and helpful folks!

Hot Buffalo Dip 3 to 4 boneless, skinless chicken breasts, cooked and chopped 1 c. hot wing sauce 2 8-oz. pkgs. cream cheese, cubed and softened 1/2 c. Shredded Cheddar Cheese 1/4 c. Blue Cheese Salad Dressing Corn Chips or Celery Stalks
In a slow cooker, mix together all ingredients except corn chips and celery stalks. Cover and cook on low setting for 3 to 4 hours. Serve with corn chips and celery stalks for dipping. Makes 8 to 10 servings.

Italian White Beans with Tomatoes and Garlic

Italian White Beans with Tomatoes and Garlic
1 tbsp. olive oil
1 onion, sliced
2 tsps. crumbled dried sage
3 cloves garlic, minced
1 tbsp. water
1 19 oz. can white kidney beans, drained and rinsed
3 tomatoes, cut in large chunks
1/4 tsp. each salt and pepper
1 tsp. balsamic vinegar

In large skillet, heat oil over medium heat. Add onion, sage, garlic and
water; cook, stirring often, for 5 minutes. Stir in beans, tomatoes, salt and pepper. Cover and simmer over low heat for 3 minutes. Stir in vinegar.
Taste and adjust seasoning.

Green Beans with Hot Dressing

Green Beans with Hot Dressing
1 lb. green beans
4 slices bacon
2 Tbs. butter or bacon drippings
1/4 cup red wine vinegar
1 Tbs. sugar
Salt and freshly ground pepper to taste
2 Tbs. chopped fresh parsley

Boil or steam the green beans until they are tender but still firm.
Drain and set aside. Fry the bacon until crisp and drain on paper towels. Crumble the bacon into small pieces and set aside. Melt the butter or bacon drippings in a small saucepan over moderate heat. Add the vinegar, sugar, salt, and pepper and bring to a simmer. Add the bacon to the sauce and pour over the green beans while still hot.
Sprinkle with chopped parsley.

Brown Rice Pilaf With Toasted Almonds

Brown Rice Pilaf With Toasted Almonds
1 tbsp Butter
1/4 cup Onion, chopped
2 tbsp Celery, chopped
1 cup Brown rice
2 cups Chicken broth
1/3 cup Almonds, toasted, slivered
Salt and pepper to taste

Melt the butter in a heavy saucepan (that has a lid), on med-high heat.
Saute the onion and celery until just soft, about 3-4 minutes.
Add the rice and brown for 3 minutes, stirring frequently. Add the broth and bring to a boil.
Reduce the heat, cover, and simmer until the liquid is absorbed (about 45 minutes). Remove from the heat.
Toss in the almonds. Check the seasonings. Serve warm.
Servings: 4

Ozark Meat Pie Dinner

Ozark Meat Pie Dinner
2 cups diced steak or pork or cold cooked meat
1 small can tender peas
1 cup diced carrots
1 cup hot water
1 medium onion
1 cup diced potatoes (cooked, if you are using cooked meat)

(Can be made from left over meats or fresh meats)

If meat is uncooked, brown in 1 tbsp. oil.
Add all other ingredients, let come to a boil, then thicken with 1 tbsp. flour mixed to a paste with cold water.
Add salt, pepper, and any other seasoning you like.
Set all aside until partially cool, then pour into a pastry-lined baking dish and bake until brown.

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Pastitsio

Pastitsio (Greek Casserole)

1/2 lb. ground beef
1/2 cup chopped onion
1/2 clove garlic, minced
1 can (1 lb.) tomatoes, cut up
3/4 tsp. salt, divided
1/8 tsp. each pepper, cinnamon
1/2 cup grated parmesan cheese, divided
1 pkg. (8 oz.) elbow macaroni, cooked
3 tbsp. butter or margarine
1/3 cup flour
2-1/4 cups milk
3 eggs

Heat oven to 400º F. (200º C). In a large skillet, cook beef, onion and garlic until meat is browned and onion is tender, stirring occasionally. Add tomatoes, 1/2 tsp. salt, pepper and cinnamon; simmer 15 minutes. Stir in 1/4 cup cheese and macaroni. Turn out into a 12x8x2" baking dish lined with foil (new releasable foil works great), set aside. In a medium saucepan, melt butter, blend in flour and remaining 1/4 tsp. salt until smooth. Gradually stir in milk. Cook and stir until sauce thickens, about 5 minutes; cool slightly. Remove from heat. Beat in eggs, 1 at a time. Stir in remaining 1/4 cup cheese and pour over meat mixture. This layer is custard layer, and puffs up nicely. Place in oven; lower temperature to 375º F. and bake 30 - 40 minutes or until top is golden and a knife inserted in center comes out clean. Let rest 5 minutes before cutting.

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Anytime Fruit Salad

Anytime Fruit Salad

 

Ingredients

• 24 ounces cottage cheese
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package orange flavored gelatin mix
• 2 (11 ounce) cans mandarin oranges, drained
• 1 (20 ounce) can pineapple chunks, drained

Directions

1. In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator

Lapsang Souchong Chili Truffles

Lapsang Souchong Chili Truffles


The smokey flavor of this tea, paired with the spiciness of the cayenne, blend for a truly unique but yummy truffle. Not your ordinary sweet, rather one with a kick.


Prep Time: 30 - 45 mins

Serving Size: varies on size of truffles


* 8 oz heavy cream

* 8 oz dark chocolate

* 12 oz coating chocolate ( found in produce section of grocery store for dipping fruit)

* 1 tsp cayenne pepper ( or to taste)

* 3 tsp lapsang souchong tea

Directions- measure out all ingredients.
Bring cream to scalding, add tea and let it steep, strain out tea leaves. if necessary bring cream back to scald, then pour over 8 oz dark chocolate, stir until incorporated and smooth, place in fridge till firm set. Working quickly using either a measuring teaspoon or a small scoop, for the truffle mix into balls.

Place in fridge to re-firm.

Melt coating chocolate in microwave per directions on container, dip truffles into melted chocolate and place onto a wax paper or parchment lined cookie tray, chill to set.

Crockpot Sloppy Joes

Crockpot Sloppy Joes


3 pounds ground beef

2 onions -- finely chopped

1 green pepper -- chopped (opt.)

2 cans tomato sauce (8 oz. ea)

1 cup water

2 packages sloppy joe seasoning mix

salt -- to taste



Brown ground beef in skillet. Pour into colander and rinse well. Put into crockpot. Add onions, green pepper, tomato sauce and water. Stir thoroughly. Salt to taste. Cover and cook on LOW for 8 to 10 hours. If too liquid, remove cover for about an hour.

Weekend Chicken and Pasta

Weeknight Chicken and Pasta

2 cups uncooked whole wheat bow tie pasta

1 small onion, chopped

1 small sweet red pepper, chopped

1 tablespoon olive oil

1 garlic clove, minced

1-1/2 cups cubed cooked chicken breast

1/2 cup reduced-fat sour cream

1/4 cup fat-free milk

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried tarragon

1/2 teaspoon dried thyme

2 tablespoons shredded Parmesan cheese

2 teaspoons minced chives

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, sour cream, milk and seasonings; heat through. Drain pasta; stir into skillet. Sprinkle with cheese and chives. Yield: 4 servings.

Strawberry Cheese Ring

Strawberry Cheese Ring Recipe #45107

This recipe sounds weird, but it is really good. The jam and the cheese flavors really meld together. I used pecans in mine, but almonds are good also. Cook time includes refrigeration time.

3¼ hours | 10 min prep

SERVES 20

· 16 ounces sharp cheddar cheese, grated

· 1 (3 ounce) package cream cheese, softened

· 3/4 cup mayonnaise

· 1 small onion, chopped

· 1 cup chopped pecans or walnuts

· 1/2 teaspoon garlic powder

· cayenne pepper

· 1 cup strawberry preserves

1. Combine all the ingrdients except preserves in a food processor or electic mixer.
2. Mix thoroughly and refrigerate for 2-3 hours.
3. Scoop mixture onto a platter.
4. Use your hands to mold mixture into a ring formation.
5. Spread strawberry preserves in the center of ring.
6. Serve with buttery crackers.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Pirates Buried Treasure

Pirates Buried Treasure
2 tablespoon lemon juice
1/4 cup sugar
2 mangos, peeled and cut into small chunks
1 pineapple cut in 1/2 lengthwise, leave the green tops on
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3/4 cup brown sugar
3/4 cup rum
Mango ice cream
Whipped cream, for garnish

In a medium bowl, mix rum, brown sugar, vanilla and cinnamon together until sugar is dissolved.

Preheat grill.

Using a serrated-edged knife, cut out the flesh of the pineapple, leaving a thin border of the skin and cut pineapple flesh into 2-inch chunks.

Place pineapple chunks on grill. Using a pastry brush, baste with rum mixture while grilling and turn occasionally. Grill until golden brown, about 10 minutes.

Mango sauce:
Add peeled and cut mango chunks into a blender or food processor. Add sugar and lemon juice. Puree until smooth and pour into bowl.

Construct the pirate’s treasure by scooping mango ice cream into the hollowed out pineapple bowl, topping with grilled pineapple chunks and mango sauce. Garnish with whipped cream.

Recipe courtesy Paula Deen

Servings: 2 servings
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy

Show: Paula's Party Episode: Sailor's Party

http://groups.yahoo.com/group/Paula-Deen-Recipes/
For more of Paula's recipes, join us

Shrimp Dip

Shrimp Dip
- 1 (5 ounce) can broken shrimp
- 3 ounces cream cheese
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon catsup
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon onion powder

Drain shrimp and let cream cheese soften. Mix all ingredients well. Chill. Top with paprika.
Serve with crackers, chips or raw vegetables.

Sweet, Sour, Spicy Marinade

Sweet, Sour, Spicy Marinade

6 tb. ketchup

1/4 cup honey
1/4 cup Thai chili (or chili garlic) sauce
2 tb. soy sauce
2 tb. olive oil
2 tb. white wine vinegar
4 tsp. Cajun seasonings, 5 Chinese spice, chili or curry powder

Mix all ingredients in a small bowl; set aside or cover and refrigerate until ready to use.

USA Weekend Newspaper ~Loretta

Lean Steak and Mushroom Salad

Lean Steak and Mushroom Salad (Serves 4) 4 tbsp. Filippo Berlo Extra Virgin Olive Oil 4 tbsp. White wine vinegar 6 tsp. Dijon mustard 4 tsp. lemon juice 4 tsp. Worcestershire sauce 12 oz. Boneless sirloin steak (2" thick), well trimmed 2 tbsp. Mrs. Dash Steak Grilling or Original Seasoning Blend 8 oz. Fresh mushrooms, cleaned and sliced 1/2 cup Green onions, sliced 1/4 cup fresh parsley, minced 1 cup cherry tomatoes, sliced 1 head Bibb lettuce Directions: 1. Whisk together Filippo Berlo Olive Oil, white wine vinegar, dijon mustard, lemon juice and Worcestershire sauce, set aside. 2. Season both sides of steak with Mrs. Dash. Cook steak on preheated grill until medium rare or desired doneness is reached, about 4-5 minutes per side. Slice into 1/4 inch thick slices. 3. Place mushrooms, green onions and fresh parsley in large bowl. 4. Add steak to mushroom mixture and toss with dressing. Garnish with cherry tomatoes and serve over lettuce immediately. Sunday newspaper coupon insert ~Loretta

DROP DOUGHNUTS

DROP DOUGHNUTS (KH)


4 Eggs
3 c All-purpose flour
1 c Buttermilk
1 1/2 ts Baking powder
2 ts Vanilla extract
Cooking oil for deep frying
1 t Grated lemon or orange peel

(opt)

Honey
Cinnamon

Beat eggs; stir in buttermilk, vanilla extract, and grated peel.

Combine flour and baking powder. Stir into the egg mixture. Cover with a cloth. Let stand at room temperature for 1 hour. In a deep fryer, heat oil to 375 F. Drop batter by the tablespoon. Cook 4 minutes, or until doughnuts are golden brown. Drain on paper towels.

Drizzle with honey and sprinkle with cinnamon. Serve hot.

ABOUT 30 DOUGHNUTS

Note: Batter keeps well in the refrigerator. Bring to room temperature before cooking.

Dr Pepper Bbq Sauce

Dr Pepper Bbq Sauce

Yield: 1 servings

Ingredients and directions for this recipe

2 1/2 c Dr. Pepper
1/2 c Vegetable oil
1/2 c Lemon juice
1 c Catsup
1 ts Garlic powder
1/4 c Dry minced onion
2 ts Salt
1/4 ts Cruched red pepper or red-pepper sauce
1 ts Basil

Blend together on stir speed of blender for 2 minutes. Store in tightly sealed container and refigerate. Shake well before using. Will keep for several weeks in refrigerator.

Makes 4 1/2 cups

Slow Cooker Easy Italian Meatballs

Slow Cooker Easy Italian Meatballs

Source: Reynolds via the Crockpot_Recipes mailer on yahoogroups.com

Number of Servings: 12-15


1 Reynolds Slow Cooker Liner

1 package (about 38 oz.) Italian style frozen meatballs (about 76 meatballs)

1 jar (28 to 32 oz.) pasta or spaghetti sauce


OPEN Reynolds Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.


PLACE meatballs and sauce in the lined-slow cooker; stir gently.Place lid on slow cooker. COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until meatballs are hot.


CAREFULLY remove lid to allow steam to escape. Serve meatballs directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

CRAB WONTONS

CRAB WONTONS
Makes 20 pieces

1/2 cup cooked crabmeat (canned is OK)
1/2 cup scallion, vegetable or similarly flavored cream cheese
20 wonton wrappers, about 3 inches square
Vegetable oil for deep frying

Thoroughly mix crab and cream cheese. Lay out wonton wrappers and spoon 1 teaspoonful of crab mix into center of each. Wet edges of wrapper with water and fold to enclose crab, forming a triangle.
Fold corners from base of triangle together and, using a bit of water, pinch and stick together. Heat oil in deep fryer, or heat 2 inches of oil in heavy-bottomed pot, to 350 degrees.

Fry wontons in batches, 4 to 5 minutes, until golden brown. Drain on paper towels and keep warm.

Serve with Chinese spicy mustard or sweet-and-sour dipping sauce, which are available in Asian or international aisle of supermarket.

Grilled Bacon Burgers

Grilled Bacon Burgers Recipe

“I really like cooking and having family or friends over," writes Wanda Holoubek from Omaha, Nebraska. "These juicy burgers always go over big at get-togethers.”

* 5 Servings
* Prep/Total Time: 20 min.

Ingredients

* 1 egg
* 1/2 cup shredded cheddar cheese
* 2 tablespoons chopped onion
* 2 tablespoons soy sauce
* 2 tablespoons ketchup
* 1/4 teaspoon pepper
* 1 pound ground beef
* 5 bacon strips
* 5 hamburger buns, split
* Leaf lettuce, tomato slices and onion slices, optional

Directions

* In a small bowl, combine the egg, cheese, onion, soy sauce, ketchup and pepper. Crumble beef over mixture and mix well. Shape into five patties. Wrap a bacon strip around each; secure with a toothpick.
* Grill patties, uncovered, over medium-hot heat for 5-6 minutes on each side or until a meat thermometer reads 160° and juices run clear. Discard toothpicks. Serve on buns with lettuce, tomato and onion if desired. Yield: 5 servings.

Grilled Bacon Burgers published in Simple & Delicious May/June 2008, p45

Beth Layman :)

Shredded Italian Pork Sandwiches

Shredded Italian Pork Sandwiches Recipe

Sweet pepper and basil complement the smokey flavor
of the meat in these sandwiches. If you prefer, add Balsamic vinaigrette for extra zip.
Taste of Home Test Kitchen

* 8 Servings
* Prep: 15 min. + marinating Grill: 3 hours

Ingredients

* 1/4 cup minced garlic
* 1 tablespoon olive oil
* 2 teaspoons dried basil
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1 teaspoon dried rosemary, crushed
* 1 teaspoon pepper
* 1 boneless pork shoulder butt roast (3 pounds)
* 2 cups soaked wood chips, optional
* 8 kaiser rolls, split
* Roasted sweet red pepper halves, fresh basil leaves and balsamic vinaigrette, optional

Directions

* In a small bowl, combine the garlic, oil, basil, salt, oregano, rosemary and pepper. Open roast; place fat side down so it lies flat. Spread garlic mixture evenly over meat. Close roast; tie several times with kitchen string. Cover and refrigerate overnight.
* Prepare grill for indirect heat, using a drip pan with 1 in. of water. Add 1 cup of soaked wood chips to grill if desired. Grill roast, covered, over medium-low heat for 2 hours, adding remaining wood chips after 1 hour.
* Wrap roast in a double thickness of aluminum foil. Return to grill over indirect medium heat. Cover and grill for 1 to 1-1/2 hours or until meat is tender.
* Carefully open foil to let steam escape. When cool enough to handle, shred meat. Serve on rolls with roasted peppers, basil and vinaigrette if desired. Yield: 8 servings.

Shredded Italian Pork Sandwiches published in Backyard Living May/June 2006, p24
Beth Layman :)

Baked Chicken German Style

Baked Chicken German Style

Serving Size : 6

1/2 c Butter -- or margarine
1/2 c Flour
2 c Chicken broth
1 1/2 c Milk
2 ts Lemon juice -- fresh
1/2 ts Salt
1/2 ts Pepper
1/4 ts Nutmeg
8 oz Egg noodles -- cooked &
- drained
3 c Chicken -- cooked, diced
2/3 c Parmesan cheese -- grated
2 ts Paprika

Preheat oven to 350~F. degrees. Melt butter in large saucepan over medium low heat. Whisk in flour and stir
3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick, about 10 minutes. Blend
in lemon juice and seasonings.

 

Combine cooked noodles and half the sauce, tossing gently to blend. Place in
the bottom of a buttered 2-quart casserole.

 

Top with chicken and remaining sauce. Combine Parmesan cheese and paprika, sprinkle over casserole. Bake until bubbling and golden brown, about 30 minutes.

 

Serve hot.

Crockpot Perfect Meatloaf

Crockpot Perfect Meatloaf

1 1/2 pounds Ground beef
1 Egg -- beaten
1/2 cup Bread crumbs
1/2 cup Tomato juice
3 tablespoons Chopped onion
3 tablespoons Chopped bell pepper
3 tablespoons Chopped celery
2 teaspoons Seasoned salt
1/4 teaspoon Thyme
Catsup or chili sauce

Using a fork, mix all the ingredients, except the catsup and pepper rings.

Shape into a loaf and put into greased crockpot. Top with catsup and pepper rings. Cover and cook on high for 1 hour, then on low 6 to 8 hours. Quartered potatoes coated with butter may also be cooked with this recipe. A dash of Paprika will give them a nice browned look. (Same cooking time)

Baked French Toast Casserole with Maple Syrup

Baked French Toast Casserole with Maple Syrup  courtesy Paula Deen

Yield 6 to 8 servings

Ingredients

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.

Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.

Baked French Toast Casserole.  

Crockpot Stroganoff

Crockpot Stroganoff

1 1/2 pounds Ground beef
1 1/2 Onions -- sliced
1 clove garlic -- minced
2 tablespoons Flour
Salt and pepper
1/4 teaspoon Paprika
1 can Cream of celery or mushroom
1 cup Sour cream

Brown ground beef; drain fat. Add onions and garlic.

Stir until wilted. Add flour, salt, pepper and paprika. Mixing well. Stir in undiluted soup; mix well. Put all in crockpot on low for 6 hours. When you get ready to serve add sliced mushrooms and sour cream. Serve over noodles rice or potatoes.

Crockpot Chili Cheese Meatloaf

Crockpot Chili Cheese Meatloaf

16 round cheese crackers -- or 18
1 small onion -- finely chopped
2 tablespoons green bell pepper -- minced
1/4 cup chili sauce
1/2 cup milk
2 large eggs -- slightly beaten
3/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pounds lean ground beef

Directions: Crush crackers with rolling pin or blender until crumbled. In a mixing bowl, combine crumbs with onion, green pepper, chili sauce, milk, eggs, salt and pepper. Mix in ground beef. Form into 6 or 7-inch round loaf. Place in slow cooking pot. Cover and cook on low for 6 to 8 hours or until done

Dr Pepper Marinade

Dr Pepper Marinade

Yield: 1 Serving

Ingredients and directions for this recipe

2 c Dr pepper

1/4 c Soy sauce

1 ts Louisiana hot sauce

1/2 c Lime juice

Mix ingredients together and use.

Chicken Casserole

Chicken Casserole
2 chicken breast halves -- skinned and boned
2 tablespoons olive oil
2 ribs celery -- finely chopped
1 medium carrot -- chopped
1 small onion -- sliced thin
1/4 teaspoon garlic salt
1/2 teaspoon tarragon
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1/4 cup white wine or water
1/2 cup slivered almonds -- toasted
1/4 cup bread crumbs
1/8 cup grated parmesan

Dice chicken and poach in just enough water to cover. While chicken is cooking, sauté veggies in oil until carrots just begin to become tender. Sprinkle with garlic salt and tarragon. Drain chicken and toss in a large bowl with sautéed veggies, sour cream, mayo, wine, and almonds. Pour mixture into a buttered 1-1/2 qt. casserole, top with a mixture of the bread crumbs and parmesan, and bake at 350 for 30 minutes. Serves 3-4.

http://groups.yahoo.com/group/a-little-bit-of_everything/ 
~*Piper*~

Crockpot Tacoloaf Dinner

Crockpot Taco loaf Dinner
Makes 6 servings

2 (15 oz.) cans spicy chili beans, undrained
1 (11 oz.) can vacuum-packed whole kernel corn, undrained
1 1/2 lb. lean ground beef
1 cup crushed corn chips
1/3 cup thick and chunky salsa
1 (1 1/4 oz.) pkg. taco seasoning mix
1 egg, slightly beaten
1/4 cup chunky-style picante sauce

In 3 1/2 - 4 qt. crockpot, combine beans and corn, mix well.

In large bowl, combine ground beef, corn chips, salsa, taco seasoning mix and egg; mix well. Shape into flat round loaf. Place in crockpot over beans and corn. Top with picante sauce.

Cover; cook on LOW for at least 8 hrs.

Remove loaf from crockpot; place on serving platter. Cut into wedges.

With slotted spoon, place beans and corn in serving bowl. If desired, remaining sauce in crockpot can be spooned over taco loaf wedges.

Baked Risotto Primavera

Baked Risotto PrimaveraServings: 6
Preparation Time: 25 min.
Cooking Time: 70 min.

* 1 Tbs. extra virgin olive oil
* 2 medium onion\cooked, chopped
* 1 cup brown rice, short- or medium-grain
* 3 clove garlic, minced
* 1/2 cup dry white wine
* 3-1/2 cups vegetable broth, or reduced-sodium chicken broth
* 1/2 Lbs. asparagus, ends trimmed, cut into 1-0/1 inch pieces
* 1 cup sugar snap peas\cooked, or snow peas, trimmed and cut into 1-0/1 inch pieces
* 1 cup diced red bell pepper\cooked
* 1-1/2 cups freshly grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh chives
* 2 tsp. lemon zest
* tsp. freshly ground black pepper, to taste

Preheat oven to 425° F. 2. Heat oil in a Dutch oven or ovenproof deep saute pan over medium heat. Add onions and cook, stirring occasionally, until softened, 3-5 minutes. Stir in rice and garlic; cook, stirring, 1-2 minutes. Stir in wine and simmer until it has mostly evaporated. Add broth and bring to a boil. Cover the pan and transfer to the oven. Bake until the rice is just tender, 50-60 minutes. Shortly before the risotto is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes. 5. Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest, and pepper into the risotto. Serve immediately.

Makes 6 servings, about 1 cup each. Courtesy and copyright 2004, Eating Well, Inc.

Cheesy Eggplant Casserole

Cheesy Eggplant Casserole

Servings: 6
Preparation Time: 15 min.
Cooking Time: 70 min.

* 1-3/4 cups onions\cooked, chopped
* 2 clove garlic, minced
* 2 cup canned whole tomatoes, undrained
* 1/4 cup tomato paste
* 2 Tbs. fresh parsley, chopped
* 1 tsp. oregano
* 1/2 tsp. dried basil
* 1 large eggplant, peeled and sliced into 0-1/4 inch slices
* 1 cup fat-free mozzarella cheese, shredded
* 1 cup lowfat cottage cheese
* 1/4 cup grated Parmesan cheese

Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet and saute over low heat until onion is tender, about 6 minutes. Stir in undrained whole tomatoes, tomato paste, parsley, oregano, basil and salt and pepper to taste. Bring mixture to a boil; reduce heat and let simmer, uncovered, for 40-50 minutes, stirring occasionally. Arrange eggplant slices on a steamer rack, place in a large pot to which 1 inch of water has been added, and steam for about 5 minutes until eggplant is tender. Do not overcook. Combine the mozzarella and cottage cheeses together and set aside. Coat a 13 x 9 inches baking pan with nonstick cooking spray and place a layer of eggplant in the pan. Top eggplant with some of the sauce mixture and some of the cheese mixture and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used. Bake at 350° F for 30-35 minutes and serve hot.

Corn Casserole

Corn Casserole

Ingredients1 can of creamed corn1 can of whole corn, drained1 box of Jiffy cornbread mix3 eggs1 stick of melted butter1 small onion, chopped1 bell pepper, chopped (optional)

DirectionsPreheat over to 350. Mix all ingredients. Pour into a greased casserole dish and bake for 45 minutes to an hour.

__._,_.___

BOUNTY RICE CASSEROLE

BOUNTY RICE CASSEROLE


1 lb. lean ground beef
1 cup chopped onion
1 cup chopped green pepper
16 ozs. can stewed tomatoes
1 Tbsp chili powder
1 tsp. salt
3 Tbsp. brown sugar
1 Tbsp. garlic powder
3 cups cooked rice
3 cups shredded raw cabbage
½ cup sour cream
1 cup grated cheddar cheese
dash pepper

Sauté first 3 ingredients until meat is lightly browned. Add remaining ingredients, except cheese. Mix and heat through. Place in baking dish. Top with cheese, cover with foil and bake at 325° for 45 minutes. Uncover and bake 15 minutes more.

Dr Pepper Chops

Dr Pepper Chops

Yield: 4 servings

Ingredients and directions for this recipe

4 Average-sized Pork Chops
2/3 c Dr. Pepper
2/3 c Ketchup
1 ts Worcestershire Sauce
1 ts Dried Oregano

Pre-heat the oven to 400-F degrees.

Place the pork chops in a baking pan or glass casserole dish large enough so the sides of the chops are not touching.

In a small mixing bowl whisk together the Dr. Pepper, ketchup, Worcestershire sauce, and oregano. Pour the mixture over the chops.

Place the baking pan in the oven and bake for 20 to 25 minutes, or until the desired tenderness. Serve with a small amount of the juices over the meat.

CROCK POT PIZZA

CROCK POT PIZZA
1 1/2 to 2 lbs. ground beef browned and drained
2 lbs. grated Mozzarella cheese
1 onion, chopped
1 package (whole) pepperoni, sliced
1 box rigatoni noodles, cooked
2 cans cream of mushroom soup
2 4 oz. cans mushrooms
1 can black olives
2 cans pizza sauce

Alternate layers in crock pot as follows: hamburger, noodles, cheese, soup,
mushrooms and olives, onions, sauce and pepperoni. Heat on low in crock pot for 4 hours.

http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~

Dr. Pepper Cake With Broiled Peanut Butter Frosting

Dr. Pepper Cake With Broiled Peanut Butter Frosting

Yield: 10 Servings

Ingredients and directions for this recipe

2 c Flour un-sifted
2 c Sugar
1 c Dr. Pepper
3 tb Cocoa
2 Egg; beaten
1 ts Baking soda
1 ts Vanilla; or lemon extract
1 c  Butter
1/2 c Buttermilk
1 1/2 c Marshmallow, miniature

FROSTING

6 tb Butter
1 c Brown sugar; dark, packed
2/3 c Peanut butter
1/4 c Milk
2/3 c Peanuts; chopped

Mix the sugar and flour. Mix the Dr. Pepper, cocoa, and butter in a pan, and bring to a boil. Pour over the flour and sugar; mix well.

Add the rest of the ingredients and mix well. Bake at 350 F. in a greased (but not floured) 9"x12" pan for 30 to 35 minutes.

Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat.

Dorito Casserole

Dorito Casserole

Yield: 1 Servings

Ingredients and directions for this recipe

4 oz Can diced chiles

1 Onion; chopped

2 cn Cream of mushroom soup

1 pt Sour cream

1/2 lb Grated cheddar cheese

1 lg Bag of Doritos


I know tihs recipe sounds unusual - that's what I thought the first time I read it. My girlfriend, Debbie, makes this for her family all the time and they love it.

In blender, blend chiles and onion. Add soup, sourcream and cheddar cheese and blend. Add crumbled Doritos and bake at 350F for 20-30 minutes.

Church Chicken

Church Chicken

1 stewing chicken, cooked and cubed
2 boxes chicken Stove Top Dressing
1/4 cup butter
3/4 cup flour
1 quart chicken broth
1 tsp. salt
6 eggs, beaten
Bread crumbs

Prepare dressing according to box directions. Spread dressing over bottom of greased 9x15 inch pan. Cover with cut up chicken. Melt butter and combine with flour. Add chicken broth and salt. Stir constantly until it thickens. Add beaten eggs and mix well. Pour over chicken layer. Sprinkle with bread crumbs. Bake in a 350 degree oven for 45 minutes.

　

Recipe source: Exchanging Recipes yahoo group, submitted by Sandy

　

PEG’S NOTE:

This makes a lot so you could just make ½ of the recipe if you don’t need so much. It makes about 10-12 servings.

Magic Shell Ice Cream Topping

Magic Shell Ice Cream Topping
1  6 ounce package chocolate chips
1/2 stick butter or margarine
1/4 cup vegetable oil

Melt chocolate chips and butter in a double boiler. Add oil and mix in well. When dipped into, or spooned over ice cream it will create a hard chocolate shell.

Heavenly Chocolate Mousse Pie

Heavenly Chocolate Mousse Pie
9-inch pie

This is very rich and is so tasty. It is one of my daughter's favorite pies. I made it all the time when she was home. The recipe source is unknown.
Ingredients:

2 packages unflavored gelatin
4 tablespoons sugar
3 cups milk
1 package (12 ounces) chocolate chips
2 teaspoons vanilla
3 cups sweetened whipped topping (cool whip)
1 9-inch baked pie shell

In medium saucepan, mix gelatin with sugar; blend in milk. Let stand 1 minute. Stir over low heat until completely dissolved, about 15 minutes.

Add chocolate chips and stir until melted; beat mixture until well blended.

Stir in vanilla. Chill until mixture mounds slightly when dropped from spoon, stirring occasionally. Fold in whipped topping. Turn into pie shell and chill until firm.

Serve with additional whipped cream and chocolate.

Texas Pecan Chocolate Pie

Texas Pecan Chocolate Pie
Yield: 1 Pie - 8 servings

crust

1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water

filling

4 ounces bittersweet or semisweet chocolate chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted

For crust:

Combine first 4 ingredients in a food processor.
Using on/off turns, process until mixture resembles coarse crumbs.
Drizzle 2 tablespoons ice water over mixture.
Process just until moist clumps form, adding more water by teaspoonfuls
if mixture is dry.
Gather dough into ball. Flatten into disk.
Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day
ahead. Keep refrigerated.)
Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round.
Transfer to 9-inch-diameter glass pie dish.
Trim overhang to 1 inch; fold under and crimp decoratively.
Set aside.

For filling:

Stir chocolate and butter in heavy small saucepan over low heat until
melted.
Cool slightly.
Whisk brown sugar, eggs and salt in large bowl to blend.
Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked
crust.
Pour filling over pecans.
Bake until crust is golden and filling is puffed, about 55 minutes.
Cool pie completely on a rack.

BANANA SPLIT PIE

BANANA SPLIT PIE

1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. diet Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped

Mix pudding with milk and beat until thick, pour into crust. Put
bananas over pudding. Squeeze pineapple to remove all juice.
Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on
top. Chill well.

Crockpot Meatballs #2

Crockpot Meatballs #2


2 pounds ground beef

1 pound Italian sausage

1 1/2 cups sour cream

1 can fried onions -- 2.8 oz

2 eggs

1 package onion soup mix -- 1 oz.

1 cup Parmesan cheese

2 cans cream of mushroom soup

1 pound shredded mozzarella cheese


Mix first 8 ingredients together. Form into Balls. Place on a cookie sheet. Bake at 375 degrees until firm, about 20 minutes. Place meatballs in crockpot. Top with soup and cheese. Cook on Low 6 hours.

Breakfast Lover's Loaf

Breakfast Lover's LoafIngredients
* 6 slices bacon, fried crisp and crumbled
* 1 C. ham, diced
* 1 C. sausage, fried and crumbled
* 1 1/2 C. flour
* 3/4 C. milk
* 1/2 tsp. salt
* 2 1/2 tsp. baking powder
* 1/2 C. Monterey Jack cheese, grated
* 1/2 C. swiss cheese, grated
* 1 C. cheddar cheese, grated
Directions
Combine ingredients. Bake in loaf pan at 350 degrees for 50-60 minutes. Slice into 1 inch slices

Ingredients
* 6 slices bacon, fried crisp and crumbled
* 1 C. ham, diced
* 1 C. sausage, fried and crumbled
* 1 1/2 C. flour
* 3/4 C. milk
* 1/2 tsp. salt
* 2 1/2 tsp. baking powder
* 1/2 C. Monterey Jack cheese, grated
* 1/2 C. swiss cheese, grated
* 1 C. cheddar cheese, grated
Directions
Combine ingredients. Bake in loaf pan at 350 degrees for 50-60 minutes. Slice into 1 inch slices
snagged from ConniesCookingCabin yahoo group

Apple Baked French Toast

Apple Baked French Toast

Ingredients
* 1 large loaf French or Italian bread
* 8 large eggs
* 3-1/2 C. milk
* 1 C. sugar
* 1 Tbs. vanilla
* 3 tsp. cinnamon
* 1 tsp. nutmeg
* 6 to 8 medium-sized cooking apples
* 2 Tbs. butter
Directions
Slice bread into 1-1/2 inch slices. Spray 9 x 13-inch glass pan with margarine or cooking spray. Place bread in the baking dish with sides touching (snug fit). In a bowl, beat together eggs, 1/2 C. sugar, milk, and vanilla with whisk, for about 30 seconds. Pour one half of egg mixture over bread. Peel, core, and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg mixture evenly over apples. Mix remaining 1/2 C. sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter. Cover and refrigerate overnight. In the morning, preheat oven to 350 degrees. Uncover dish and bake in oven for 1 hour. Remove from oven and allow to rest for 5 to 10 minutes before serving. Cut into squares and serve with warm syrup or powdered sugar.snagged from ConniesCookingCabin yahoo group

Stuffed Mushrooms

Stuffed Mushrooms
- 30 large mushrooms
- 1 pkg. frozen spinach souffle
- 1/2 c. chopped onion
- 1 clove garlic, minced
- 1 Tbsp. Parmesan cheese
- 1 Tbsp. white wine

Thaw souffle. Mince mushroom stems. Combine with chopped
onion and garlic and saute in butter. Mix with thawed souffle;
add cheese and wine and fill caps. Place in buttered baking
dish. Bake 350 degrees for 1/2 hour.

8 Layer Dip

8 Layer Dip
- 1 (16 ounce) bottle bleu cheese dressing
- 1 pint sour cream
- 1 can refried beans
- 1 package Taco seasoning
- Lettuce, shredded
- Onions, diced
- Tomatoes, diced
- Black olives, sliced
- Monterey jack cheese, shredded
- Sharp cheddar cheese, shredded
- 1 small can green chile peppers, minced

1. Mix refried beans with taco seasoning ( this will be your
bottom layer). Spread onto serving platter.
2. Spread bleu cheese dressing onto beans.
3. Spread sour cream onto bleu cheese dressing carefully.
4. Sprinkle onions and green chile peppers onto sour cream.
5. Sprinkle lettuce over onions and chile peppers.
6. Sprinkle tomatoes over lettuce.
7. Sprinkle olives over tomatoes.
8. Mix both shredded cheeses and spread over olives. (Last
layer)
9. Serve with Tostitos chips/crackers/corn chips.

EASY CHICKEN CROQUITTES

EASY CHICKEN CROQUITTES
Ingredients

• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/2 cups finely chopped, cooked chicken meat
• 1/4 cup Italian-style dry bread crumbs
• 2 tablespoons minced celery
• 1 tablespoon minced onion
• 1/4 teaspoon poultry seasoning
• 1 tablespoon shortening
• 1/2 cup milk
• 1/8 tablespoon poultry seasoning
• 1/2 cup Italian-style dry bread crumbs, for rolling

Directions

1. Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
2. Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.