Grilled Corn on the Cob

Grilled Corn on the Cob

Source: Better Homes and Gardens

Prep: 10 min.
Grill: 25 min.

6 fresh ears of corn
2 tablespoons margarine or butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

1. Peel husks back, but do not remove. Using a stiff brush or your fingers,
remove silk from corn. Pull husks back up around corn. In a large saucepan
or container, cover corn (husks on) with cold water. Soak for at least 1 hour.
Drain, shaking corn to remove excess water. Cover corn as much as possible
with husks. If necessary, tie the tips of the husks together with wet
kitchen string.

2. Grill corn (with husks) on an uncovered grill directly over medium-hot
coals about 25 minutes or until tender, turning several times. Carefully
remove the husks and strings.

3. Meanwhile, in a small saucepan combine margarine or butter, lemon juice,
and thyme. Heat on the grill or stove top until margarine is melted. Brush
mixture over the corn before serving. Makes 6 side-dish servings.

Brown Rice with Onions, Garlic, and Walnuts

Brown Rice with Onions, Garlic, and Walnuts

1 cup brown rice
3 tbsp. oil
1 cup onion, coarsely chopped
2 garlic clove, minced
1/2 cup broken walnuts
2 tbsp. green onion tops, slivered

1. Cook the rice according to package directions.

2. About 15 minutes before the rice is ready, melt the butter in a large heavy skillet over medium-low heat. Add the onion and saute, stirring often, until the onion is very soft and just begins to color, about 10 minutes.

3. Stir in the garlic and the walnuts. Saute over medium heat, stirring, until the walnuts and onions are golden and the garlic is tender.

4. Let the rice stand, covered, for 5 minutes. Spoon into a bowl. Spoon the onions and walnuts on top and lightly fluff with a fork. Garnish with the scallions.

Spinach and Herb Cannelloni

Spinach and Herb Cannelloni

2 cups tomato sauce, fresh or canned
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. minced garlic
12 ozs. fresh spinach or frozen, thawed and drained
12 ozs. ricotta cheese or cottage cheese
3 tbsps. chopped fresh basil
3 tbsps. chopped fresh parsley
3 tbsps. chopped scallions
1 tsp. chopped garlic
grating of fresh nutmeg
salt and freshly ground black pepper to taste
12 cannelloni or manicotti shells, cooked

Combine the tomato sauce, dried herbs, and 1
teaspoon (5 ml) chopped garlic in a saucepan and simmer over medium heat for 15 minutes. Remove from heat and set aside. Chop the spinach and combine with the remaining ingredients except the pasta shells. Lightly coat a baking pan with olive oil or non-stick cooking spray and spread half the sauce in the bottom.
Fill each cannelloni or manicotti shells with the cheese mixture and place in the baking pan. Top with the remaining tomato sauce. Bake at 350F (180C) for 20 to 30 minutes, until heated through. Serves 4 to 6.

Limpa Rye Bread

Limpa Rye Bread
By Elizabeth Yetter, About.com Guide

Yield: two small, round loaves

* 1 Tbsp active dry yeast
* 1 cup warm water, 95 to 110 degrees F
* 1/4 liquid cup molasses
* 1 large orange, grated zest and juice
* 1/3 cup sugar
* 1 Tbsp salt
* 2 Tbsp butter, soft
* 2-1/2 cups rye flour
* 2-1/2 cups bread flour, about

1. Mix yeast and warm water in large bowl until yeast is dissolved. Mix in molasses and the grated zest and juice from one large orange. Mix in sugar, salt, butter, and rye flour. Mix in enough bread flour to make a stiff dough.

2. Turn dough out onto lightly floured board and knead for about 8 minutes. Put dough in greased bowl and turn dough over so that dough is lightly greased on top. Cover and let rise in warm, draft-free place for 45 minutes or until double in size. Punch down dough and knead on floured board for 5 minutes. Divide dough into 2 equal parts. Form each half into round loaf. Grease large baking sheet and place both round loaves on sheet. Cover and let rise in warm, draft-free place for about 30 minutes or until double in size.

3. Bake at 375 degrees F for 30 minutes or until bread sounds hollow when tapped on. Remove loaves from baking sheet and let cool on wire rack.

Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore

An Italian classic. Thanks to the slow cooker, Chicken Cacciatore can greet you warmly when you come home from work!

Prep: 25 min Cook: 6 hr 20 min
(Total time will vary with appliance and setting.)

3 to 3 1/2 pounds cut-up broiler-fryer chicken, skin removed
1/3 cup Gold Medal® all-purpose flour
2 tablespoons vegetable oil
1 medium green bell pepper
2 medium onions
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) sliced mushrooms, drained
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 garlic cloves, finely chopped
Grated Parmesan cheese

1. Coat chicken with flour. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.

2. Cut bell pepper and onions crosswise in half; cut each half into fourths.

3. Place half of the chicken pieces in 3 1/2- to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.

4. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese.

Makes 6 servings

Parmesan-Crusted Petite Potatoes

Parmesan-Crusted Petite Potatoes

2 tablespoons olive oil
8 petite potatoes, each cut lengthwise in half
1 cup grated Parmesan cheese
1/2 cup Italian style bread crumbs
3 tablespoons lemon juice

Preheat oven to 350 degrees. Pour oil into 15 x 10 inch baking pan, tilting pan to coat bottom with oil. Heat in oven 5 minutes.
Arrange potatoes, cut side down, on hot pan. Bake 15 minutes. Remove from oven, cool slightly.
In bowl, combine remaining ingredients; mix well.
Turn potatoes over; spoon 1 tablespoon cheese mixture onto each potato half.
 Bake an additional 15 minutes or until cheese is lightly browned and potatoes are tender.
Makes 4 servings.

Korean Steaks with Cilantro Sauce

Korean Steaks with Cilantro Sauce

3/4 cup plus 3 tablespoons soy sauce
1/4 cup medium-dry Sherry
3 tablespoons sugar
1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic
1 tablespoon plus 1/2 teaspoon sesame oil
1 teaspoon dried hot red pepper flakes
6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 lb each
3/4 cup chopped fresh cilantro (including roots and stems)
1/3 cup vegetable oil
1 tablespoon fresh lime juice
1 (4-inch-long) fresh hot red chile, chopped (optional)

Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.

Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using.

Prepare grill for cooking. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices. Serve remaining sauce on the side.

Old-Fashioned Baked Beans

Old-Fashioned Baked Beans

2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

Preheat oven to 325F. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.

Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Sticky Garlic Chicken Skewers

Sticky Garlic Chicken Skewers

3 garlic cloves, crushed
2 tablespoons honey
4 tablespoons tomato ketchup
4 tablespoons Worcestershire sauce
2 teaspoons English or Dijon mustard
2 teaspoons hot pepper sauce
3 skinless, boneless chicken breasts, cut into thin strips
Salt and freshly ground black pepper
Optional: Salad and new potatoes, to serve

Soak twelve 10-inch bamboo skewers in water for at least 20 minutes.
Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce, and season to taste with salt and freshly ground black pepper. Toss in the chicken and stir until well combined, transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes, or overnight.

Prepare the outdoor grill, or preheat the broiler to high. Thread the marinated chicken onto the skewers. Cook over the hot coals of an outdoor grill for 5 to 6 minutes. Or, arrange on a foil-lined baking sheet and broil for 6 to 7 minutes, turning occasionally until well browned and cooked through.

Serve with mixed salad and baby new potatoes, if desired.
Makes 4 servings.

French Onion Rib Eye Steak

French Onion Rib Eye Steak

Notes: You can prepare the French onions up to 1 day ahead or start them just before the steak.

Yield: Makes 4 servings

* 1 fat-trimmed beef rib eye steak (cut 2 in. thick, 1 1/4 to 1 1/2 lb.)
* 1/2 teaspoon each kosher or coarse salt, cracked pepper, dried onion flakes, and dried garlic flakes
* 1 teaspoon olive oil
* French onions
* 1/2 cup shredded Gruyere or Swiss cheese
* 1/2 cup fat-skimmed beef broth

1. Rinse beef steak and pat dry. Pat salt, pepper, onion flakes, and garlic flakes evenly onto meat.

2. Pour olive oil into an 8- to 10-inch ovenproof nonstick frying pan over high heat; tilt to coat pan bottom. When hot, add steak and brown on both sides, about 4 minutes total. Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total. As fat in pan accumulates, wipe out with paper towels.

3. Put pan with steak in a 400° regular or convection oven and bake until meat is done to your taste (cut to test), 8 to 12 minutes for rare or about 25 minutes for well done.

4. Turn oven heat to broil. Remove pan and wipe out fat with a paper towel. Mound French onions onto meat and sprinkle with cheese. Broil in pan about 6 inches from heat until cheese is bubbling and beginning to brown, 3 to 4 minutes. Remove pan from oven and pour broth around meat, stirring to release browned bits.

5. Leave meat in pan or use a wide spatula to transfer steak and onions to a warm rimmed platter (pour juices around meat). To serve, cut meat and onions into 4 equal portions; set each on a rimmed plate and spoon juices around meat.

Candy Coconut Strawberries

Candy Coconut Strawberries

1 (7-ounce) package sweetened flaked coconut
1 (6-ounce) strawberry flavored gelatin
1 (14-ounce) can sweetened condensed milk

2 cups ground nuts (pecans or walnuts)

1/2 teaspoon vanilla extract

Almond slivers for the "stems"

Green food coloring

Red sugar sprinkles

1. In a large bowl combine all ingredients, mixing well . Cover and chill for 1 hour.
2. Shape mixture into strawberries.
3. Roll "strawberries" in the candied red sugar and place on a sheet pan; set aside.
4. To make the green almond "stems, place almonds in a jar and add a few drops of green food coloring and shake.
5. Insert a green tinted sliver of almond into a "strawberry" for the stem.

Makes about 2 dozen.

HAWAIIAN MUFFINS

          HAWAIIAN MUFFINS

4 eggs, beaten.
4 cups of flour.
1 ½ cups of crushed pineapple, drained.
1 ½ cups of skim milk.
½ cup of sugar.
½ cup of melted butter.
2 tablespoons of baking powder.
1 teaspoon of salt.

Instructions:

Sift together the dry ingredients.

Add the beaten eggs, milk and melted butter; then stir until smooth.

Add the crushed pineapple and mix thoroughly.

Spoon into greased three inch muffin pans, filling three quarters full.

Bake at 425°F (220°C) for 20 minutes or until done.

Beef Stew Ole (Slow Cooker)

Beef Stew Ole (Slow Cooker)
 
4 carrots, cubed
2-3 small to medium size potatoes, peeled and cubed
1 onion, quartered
1 1/2 lbs. beef stewing meat, cubed
8 oz. can tomato sauce
1 pkg. dry taco seasoning mix
2 cups water, divided
1 1/2 T. cornstarch
2 t. salt
1/4 t. pepper

Layer first 4 ingredients in slow cooker. Add tomato sauce. Mix taco seasoning with 1 1/2 cups water. Stir cornstarch into remaining 1/2 cu water until smooth. Stir into rest of water with taco seasoning. Pour over ingredients in slow cooker. Sprinkle with salt and pepper. Cover and cook on low 7 to 8 hours. Serve over rice.

Variation: If those eating at your table are cautious about spicy food, choose a mild taco seasoning mix and add 1 t. sugar to the seasonings.

Source: Andrea O'Neil, Fairfield, CT

Recipe source: Recipe Favorites yahoo group, submitted by Lynnda.

Asian Beef and Cabbage Salad

Asian Beef and Cabbage Salad

Serves 4

1 pound ground beef
1/4 cup plum sauce
4 cups shredded Napa cabbage
4 sliced scallions
2 large carrots (cut into thin strips)
1 cup cilantro
1/3 cup rice vinegar
3 tablespoons canola oil
salt and pepper

Brown the ground beef. Once cooked through, stir in the plum sauce.

Combine the cabbage, scallions, carrots and cilantro in a large bowl. Combine the vinegar and oil and toss with the cabbage mixture. Season with salt and pepper.

Serve the ground beef on top of the cabbage mixture.

　

　

Recipe source: Exchanging Recipes yahoo group, submitted by Sandy

STUFFED SANDWICH TO GO

STUFFED SANDWICH TO GO

1 8 oz. cream cheese
1/4 c. finely chopped green onion
1/4 c. finely chopped walnuts
1/4 tsp. garlic powder
1 loaf unsliced French Vienna 12" x 5" bread
1/4 lb. fresh spinach
1/2 lb. Swiss cheese
1/2 c. alfalfa sprouts
Butter
3/4 lb. boiled ham, sliced thin

Heavy duty foil, enough to wrap loaf.

Stir together cream cheese, walnuts, green onion and garlic. Set aside. With serrated knife, slice top off the bread.

Cut down around loaf edge about 1/2" from the side and bottom crust. With a fork pull out the interior bread.

Butter the cavity and top slice, line the cavity with ham so that slice
overlaps sides.

Top with half the spinach then half the Swiss cheese. Spread cream cheese mixture over Swiss cheese layer.

Top with alfalfa sprouts, the the remaining Swiss cheese and remaining
spinach. Fold the ends of ham over spinach.

Mango Muffins

Mango Muffins

Fresh mangoes freeze well, so when they're in season, I dice and freeze them in 2-cup containers. That way, I always have some on hand for making these flavorful muffins. 

Ingredients

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 eggs, lightly beaten

3/4 cup vegetable oil

1 tablespoon lime juice

2 cups diced ripe mango

1 medium ripe banana, mashed

1/2 cup raisins

1/2 cup chopped walnuts

Directions

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Yield: about 1-1/2 dozen.

　

WHIPPED SQUASH RECIPE

                                          WHIPPED SQUASH RECIPE

6 Servings

Prep/Total Time: 30 min.

Ingredients

• 1 butternut squash (about 2-1/2 pounds), peeled, seeded and cubed
• 3 cups water
• 3/4 teaspoon salt, optional, divided
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1/8 to 1/4 teaspoon ground nutmeg

Directions

In a saucepan over medium heat, bring squash, water and 1/2 teaspoon of salt if desired to a boil. Reduce heat; cover and simmer for 20 minutes or until the squash is tender.

Drain; transfer to a bowl. Add butter, brown sugar, nutmeg and remaining salt if desired; beat until smooth. 
 
Yield: 6 servings.

Make Your Own Spice Mixes

Make Your Own Spice Mixes

CREOLE SEASONING
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

ITALIAN HERB SEASONING
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon sage

SEAFOOD SEASONING
1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoons ground nutmeg
1/2 teaspoons ground cloves
1/2 teaspoons ground ginger
1/2 teaspoons paprika
1/2 teaspoons red pepper
1/4 teaspoons ground mace (optional)
1/4 teaspoons ground cardamon (optional)

POULTRY SEASONING
1 tablespoon salt
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground white pepper
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg

CHILI POWDER
3 tablespoons paprika
1 tablespoon ground cumin
2 tablespoons oregano
1 teaspoon red or cayenne pepper
1/2 teaspoon garlic powder

Baked Spaghetti Casserole

Baked Spaghetti Casserole 

1-1/2 lbs. Ground beef 1 onion, chopped Salt and pepper to taste 1 t. Chili powder 10-3/4 oz. Can tomato soup	10-3/4 oz. Can cream of mushroom soup 1-1/4 c. Water 16-oz. Pkg. Spaghetti, cooked 1/3 c. Catsup 1 c. Shredded Cheddar cheese
Brown ground beef and onion; drain. Add salt, pepper, chili powder, soups and water; simmer 30 minutes. Place cooked spaghetti in an ungreased 13"x9" baking pan; top with beef mixture, stirring to combine. Spread catsup over top and sprinkle with cheese. Bake at 350 degrees for 20 to 30 minutes, until bubbly. Serves 6 to 8.

South of the Boarder Meatloaf

1 cup finely chopped poblano or green bell pepper
1 medium onion ( 1/2 cup ), finely chopped
1/2 cup very finely crushed authentic restaurant-style tortilla chips
1 cup ketchup
2 Tablespoons Chipotle rub
1 1/2 lbs. 85% lean ground beef
1 egg
1 1/2 cups shredded sharp cheddar cheese, divided
chopped fresh Cilantro ( optional )

Finely chop pepper and onion. Place chips into a large resealable plastic bag; and crush very finely to measure 1/2 cup crumbs. Combine ketchup and rub in small bowl. Mix well. In another bowl combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg, and 1 cup of the cheese; mix well.

Place meat mixture in a deep covered baker; form into a loaf. Microwave , covered, on high 14 - 17 minutes or until a digital thermometer inserted in center of meat registers 145 degrees. Remove baker from the microwave. With a basting brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160 degrees in center.

Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf , if desired.

Makes 6 servings

The Pampered Chef

Fruit Salad

Fruit Salad

 

 

Ingredients

• 1 can (20 ounces) unsweetened pineapple chunks
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 eggs, lightly beaten
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream, whipped
• 1 can (11 ounces) mandarin oranges, drained
• 1 package (10-1/2 ounces) pastel miniature marshmallows
• 1 jar (10 ounces) maraschino cherries, drained and chopped

Directions

Drain pineapple, reserving juice; set pineapple aside. In a heavy Saucepan, combine the sugar, flour, eggs, lemon juice and reserved Pineapple juice until smooth. Cook and stir over medium-low heat Until mixture is thickened and reaches 160°. Cool to room temperature.

Fold in whipped cream. In a large bowl, combine the oranges, Marshmallows, cherries and reserved pineapple; fold in cooked Dressing. Refrigerate until chilled. 

 

Yield: 12 servings.

Bacon and Onion Tart

Bacon and Onion Tart

6 slices thick-cut bacon
1 medium sweet onion
Salt to taste
1 sheet purchased puff pastry (from 17.25-ounce package)
3/4 cup small-curd cottage cheese
1/3 cup sour cream
2 teaspoons olive oil
Coarsely ground black pepper to taste

Set a large skillet over medium heat; slice the bacon in half length wise and cut crosswise into 1/2-inch pieces.
Add bacon to skillet and cook, stirring and tossing frequently, until bacon is beginning to color but is not yet crisp, 7 to 8 minutes. Lower heat if bacon browns too quickly.

Remove bacon from skillet with slotted spoon and drain on paper towels; leaving grease in skillet; return skillet to heat.

While bacon is cooking, slice onion very thinly (a mandoline will yield the best results).
After you remove bacon from skillet, add the sliced onion with a pinch of salt; reduce heat to medium-low and cook slowly, stirring occasionally, until onions are pale golden, about 25 minutes.

Do not let onions burn; reduce heat to low toward end of cooking and stir frequently.

While onions are cooking, remove puff pastry sheet from freezer to thaw.

In a blender, combine cottage cheese, sour cream, olive oil, a pinch of salt and a generous grinding of pepper; blend until smooth.

Line a large baking sheet with parchment paper and lightly flour a work surface and a rolling pin.  Roll out puff pastry to make a rough 12-inch square and transfer to baking sheet (you can also roll the pastry out directly on the lined baking sheet).

Spread cottage cheese mixture onto pastry, leaving a 1-inch border. Distribute onions evenly over cheese then scatter bacon evenly on top.

Bake at 400 degrees on middle rack of oven until crust is puffed and golden brown, about 20 minutes.

Yield: Serves 4 as a main dish.

Nancy's Coconut Walnut Bars

Nancy's Coconut Walnut Bars

2/3 cup light brown sugar, lightly packed
1/2 cup white sugar
1/2 cup flour
1/2 teaspoon salt
2 large eggs, lightly beaten
2/3 cup unsweetened coconut flakes
1/2 cup chopped walnuts
1 teaspoon grated orange zest
Confectioners' sugar for dusting the bars
1/2 cup whipping cream
2 tablespoons sour cream
Fresh berries, optional
Fresh mint sprigs, optional

Arrange a rack at center position and preheat oven to 350 F. Butter and flour an 8-inch square baking pan. Cut a piece of parchment paper about 8 inches wide and 18 inches long. The paper should be long enough to cover the bottom of the pan and extend 3 to 4 inches over two of the sides. Butter and flour the paper and place in the pan.

Sift brown and white sugars, flour and salt together into a large bowl. Add
eggs, coconut, walnuts and orange zest, and stir to combine. Pour into prepared pan and smooth top with a spatula. Bake until a tester inserted in the center comes out clean, about 30 minutes.

Remove and cool to room temperature. Loosen the sides of the pan with a knife.
Then gently using the parchment paper as an aid, lift the cooked mixture from the pan and invert onto a clean cutting board. Cut into 12 bars and dust lightly with confectioners' sugar. (Store in an airtight container at room temperature for up to two days.)

With an electric mixer on medium high speed, whip cream until soft peaks form, then add sour cream and whip a few seconds until just firm. Place cream in a serving bowl, cover and refrigerate. (Cream can be prepared one day ahead.)

Serve bars with a dollop of whipped cream and, if desired, garnish with berries and mint.

Makes 12 bars.

Applebee's Southwest Steak

Applebee's Southwest Steak

Source: themilwaukeechannel .com

2 (5.5 ounce) sirloin steaks, or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers, julienne cut
1/2 cup green peppers, julienne cut
1 cup yellow onion, julienne cut
Butter, as needed
Salt, to taste
Pepper, to taste
Garlic, granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese, sliced

Heat skillet or grill to 550 degrees F.

Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks.

While steak is cooking, cut onions and peppers.

Melt butter and saute onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked.

For final minute of steak cooking, top with cheese slices.

Plate for service with onions and peppers and serve with your favorite side dishes. Applebee's serves theirs with skin-on garlic mashed potatoes and garlic bread.

Ham and Macaroni Salad

Ham and Macaroni Salad

Source: Better Homes and Gardens

Prep: 30 min.
Chill: 4 hours

1 cup packaged dried wagon wheel or elbow macaroni
1-1/2 cups cubed fully cooked ham (8 ounces)
4 ounces Monterey Jack or cheddar cheese, cut into cubes (1 cup)
1 cup frozen peas
1 stalk celery, thinly sliced (1/2 cup)
1/4 cup finely chopped onion
2 tablespoons diced pimiento
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish or chopped sweet pickle
1 to 2 tablespoons milk (optional)
Dash pepper
8 cherry tomatoes, halved
Fresh parsley sprig (optional)

Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion, and pimiento. Toss gently to mix.

For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or chopped pickle, milk, and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill for 4 to 24 hours.

Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl.

Arrange cherry tomato halves around the edge of bowl. If desired, garnish with parsley. Makes 4 main-dish servings.

Sticky Garlic Chicken Skewers

Sticky Garlic Chicken Skewers

3 garlic cloves, crushed
2 tablespoons honey
4 tablespoons tomato ketchup
4 tablespoons Worcestershire sauce
2 teaspoons English or Dijon mustard
2 teaspoons hot pepper sauce
3 skinless, boneless chicken breasts, cut into thin strips
Salt and freshly ground black pepper
Optional: Salad and new potatoes, to serve

Soak twelve 10-inch bamboo skewers in water for at least 20 minutes.
Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce,
mustard and hot pepper sauce, and season to taste with salt and freshly
ground black pepper. Toss in the chicken and stir until well combined,
transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes, or
overnight.
Prepare the outdoor grill, or preheat the broiler to high. Thread the
marinated chicken onto the skewers. Cook over the hot coals of an outdoor
grill for 5 to 6 minutes. Or, arrange on a foil-lined baking sheet and broil
for 6 to 7 minutes, turning occasionally until well browned and cooked
through.
Serve with mixed salad and baby new potatoes, if desired.
Makes 4 servings.

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

~*Piper*~

LIPTON FRIED RICE

LIPTON FRIED RICE

2 tbsp. cooking oil
1 c. uncooked rice
1 env. Lipton onion soup mix
2 1/2 c. water
1 tbsp. soy sauce
2 eggs, beaten

In a large skillet, heat oil and saute rice until golden. Add soup mix,
water and soy sauce. Cover and simmer for 20-25 minutes or until water is
absorbed.

Make a hollow in center of rice and quickly stir eggs into it until set,
then mix with rice.

Hot Glazed Tuna Steak

Hot Glazed Tuna Steak

2-1/2 tablespoons orange marmalade
1 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
2 teaspoons olive oil
3/4 pound fresh tuna steak
Salt and freshly ground black pepper

Mix marmalade, horseradish and mustard. Set aside.

Heat oil in the same skillet used for the potatoes over high heat. Sear tuna for 2 minutes for a 1-inch piece. Turn, and salt and pepper cooked side.

Sear second side 2 minutes. Remove from skillet for rare tuna. Or, lower heat to medium and continue to cook 4 minutes for more well done. Remove to two dinner plates. Add marmalade mixture to skillet and saute about 30 seconds to melt marmalade. Spoon sauce over tuna. Makes 2 servings.

Souffle Hoppin John

Prep: 25 min. Bake: 20 min.

Ingredients

• 1-1/3  cups  water
• 2/3  cup  long grain rice
• 1/4  teaspoon  salt
• 2  tablespoons  butter or margarine
• 1    medium onion, chopped (1/2 cup)
• 1/2    red sweet pepper, finely chopped
• 1  clove  garlic, minced
• 2  cups  milk, half-and-half, or light cream
• 1/8 to 1/4  teaspoon  ground red pepper or several dashes bottled hot pepper sauce
• 2    egg yolks
• 1/4  cup  finely chopped prosciutto or ham (about 2 ounces)
• 2  cups  cooked black-eyed peas or frozen black-eyed peas, thawed, or one 14-ounce can black-eyed peas, drained
• 2    egg whites
• 1/3  cup  snipped fresh parsley
• 2  tablespoons  all-purpose flour

Directions

1. Bring water to boiling in a medium saucepan. Add rice and salt. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Set aside.
2. For sauce, melt butter or margarine in another medium saucepan over medium-high heat. Add onion, sweet pepper, and garlic; cook and stir for 3 minutes or until onion is tender. Add flour; cook and stir 1 minute more. Add milk, half-and-half, or light cream; cook and stir for 3 to 5 minutes or until sauce has thickened slightly. Remove from heat. Add salt, ground black pepper, and ground red pepper to taste.
3. Place 1/4 cup of the sauce into a small bowl; stir in egg yolks. Stir egg yolk mixture into sauce in saucepan. Add rice, prosciutto or ham, and black-eyed peas.
4. Beat egg whites with an electric mixer on high speed until stiff peaks form (peaks stand straight). Gently fold egg whites into black-eyed pea mixture in saucepan. Spoon mixture into a lightly greased 2-quart square baking dish.
5. Bake in a 400 degree F oven for 20 minutes or until puffed and golden and a knife inserted in the center comes out clean. To serve, sprinkle with parsley. Makes 10 to 12 servings.
Make-Ahead Tip: Refrigerate cooked rice and cooked or thawed black-eyed peas, covered, up to 2 days.

Pan Fried Shrimp

 Pan Fried Shrimp

Crispy shrimp with a velvety lemon sauce. Serve with steamed asparagus or broccoli.

12 extra large shrimp, peeled & deveined with tails on
1/4 cup Lea & Perrins Worcestershire Sauce
4 egg yolks
1/2 cup all purpose flour
3/4 cup vegetable oil

FOR SAUCE
4 oz butter, or 1 stick
4 tsp lemon juice
4 tsp Lea & Perrins Worcestershire Sauce

1. In a small bowl, mix together Worcestershire Sauce and egg yolks. Place flour in a shallow plate. Cut shrimp at center to form butterfly shape, leaving tail uncut. Dip shrimp in marinade mixture, then dredge in flour, then back in marinade and repeat in flour again.
2. In a large skillet over medium high heat, heat oil and fry shrimp for 3 to 4 minutes, or until golden brown, turning halfway.
3. To make sauce, heat butter in a small saucepan over low heat. Add lemon juice and Worcestershire Sauce, and a pinch of salt if desired, whisking until well blended. Spoon sauce over fried shrimp and serve immediately.

Serves 4
Prep Time: 5 minutes
Cook Time: 6 minutes

TIP: Be sure to shake well before measuring out the Worcestershire Sauce.

Creamed Corn Casserole

•   Nonstick cooking spray
• 2  16-ounce packages  frozen whole kernel corn
• 2  cups  chopped red and/or green sweet pepper
• 1  cup  chopped onion (1 large)
• 1  tablespoon  butter or margarine
• 1/4  teaspoon  black pepper
• 1  10.75-ounce can  condensed cream of celery soup
• 1  8-ounce tub  cream cheese spread with chive and onion or cream cheese spread with garden vegetables
• 1/4  cup  milk

Directions

1. Lightly coat a 2-quart casserole with cooking spray; set aside. Place corn in a colander and thaw by running under cool water; drain. Set aside.
2. In a large saucepan cook sweet pepper and onion in 1 tablespoon hot butter until tender. Stir in corn and black pepper. In a medium bowl whisk together soup, cream cheese spread, and milk. Stir soup mixture into corn mixture. Transfer to prepared casserole.
3. Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring once.
4. Makes 12 servings
5. Slow cooker directions: Do not thaw corn and omit butter. In a 3 1/2- or 4-quart slow cooker combine frozen corn, sweet peppers, onion, and black pepper. In a medium bowl whisk together celery soup, cream cheese, and milk. Pour over mixture in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir before serving.

Rolled Chicken Sandwich With Arugula And Parsley Aioli

 Pronounced [ī ṓlee], aioli is  a a flavored mayonnaise.

Rolled Chicken Sandwich With Arugula And Parsley Aioli

Aioli:
1/2 cup lightly packed Baby Arugula
1/2 cup lightly packed Fresh Flat-Leaf Parsley
1 Anchovy Fillet
2 teaspoons chopped Fresh Chives
1 small Garlic Clove, coarsely chopped
1/4 cup Mayonnaise
1/2 cup Low-Fat Plain Yogurt
1 teaspoon White Wine Vinegar
1 teaspoon Lemon Zest
Salt and Fresh Ground Black Pepper
Sandwich:
8 ounces Roasted Chicken Breast, shredded
4 (8-inch) Whole-Wheat Tortillas
1-1/3 cups Baby Arugula

For the Aioli:
1. Place arugula, parsley, anchovy, chives, garlic, mayonnaise, yogurt,
white wine vinegar, lemon zest, to food processor.
2. Pulse to blend.
3. Remove aioli to medium bowl.
4. Season with salt and pepper.

Prep Sandwiches:
1. Add roasted chicken to aioli and stir to combine.
2. Preheat heavy skillet over medium heat.
3. Place tortillas in skillet. Cook 30 seconds per side to warm through.
4. Spread chicken mixture on tortillas. Leave border of 1/2” free around
outside of each tortilla.
5. Sprinkle baby arugula over chicken.
6. Roll tortillas, jellyroll fashion.
7. Cut rolled tortillas in half diagonally.
8. Transfer to serving plate.

Sweet 'N' Tangy Barbecue Sauce Recipe

Sweet 'N' Tangy Barbecue Sauce Recipe

Jalapeno pepper, cayenne and chili powder lend a bit of bite to this low-sodium sauce from our Test kitchen home economists. Try it on pork, chicken, beef ribs and more.
This recipe is:
Healthy


    * 20 Servings
    * Prep: 5 min.
    * Cook: 35 min.
Ingredients
    * 1 large onion, chopped
    * 1 jalapeno pepper, seeded and chopped
    * 1 tablespoon olive oil
    * 1-1/2 cups water
    * 1 can (6 ounces) tomato paste
    * 1/2 cup packed brown sugar
    * 1/2 cup cider vinegar
    * 1/4 cup honey
    * 2 tablespoons chili powder
    * 1 tablespoon molasses
    * 2 teaspoons chicken bouillon granules
    * 1 teaspoon garlic powder
    * 1/2 teaspoon onion powder
    * 1/2 teaspoon ground cumin
    * 1/4 teaspoon pepper
    * 1/4 teaspoon cayenne pepper
    * 1/2 to 1 teaspoon liquid smoke, optional
Directions
    * In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned. Add the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
    * Remove from the heat. Stir in liquid smoke if desired. Store in the refrigerator for up to 2 weeks. Yield: 2-1/2 cups.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutritional Analysis: One serving (2 tablespoons) equals 56 calories, 1 g fat (trace saturated fat), trace cholesterol, 126 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch.

Sweet 'N' Tangy Barbecue Sauce published in Light & Tasty June/July 2003, p13

              Beth Layman  :)

Spanish Spinach

Spanish Spinach

1 lb. fresh spinach, washed and trimmed
1 tsp. olive oil
1/2 cup pine nuts
1/2 cup golden raisins
2 garlic cloves, crushed
salt and ground black pepper, to taste

Sauté spinach in olive oil over medium heat until wilted. Remove from heat; add remaining ingredients and mix well.

Makes 4 servings.

Cheese and Vegetable Rice Casserole

Makes: 6 servings

Prep: 20 minutes Bake: 35 minutes Stand: 10 minutes

 Ingredients

• 1  16-ounce package  frozen broccoli, cauliflower, and carrots, thawed
• 4  cups  cooked rice
• 1  15-ounce can  black beans, rinsed and drained
• 1  12-ounce jar  roasted red sweet peppers, drained and coarsely chopped
• 1  cup  frozen whole kernel corn, thawed
• 2  4-ounce cans  diced green Chile peppers, drained
• 2  cups  shredded cheddar cheese (8 ounces)
• 1-1/4  cups  chicken broth
• 1/2  cup  seasoned fine dry bread crumbs
• 2  tablespoons  butter, melted

Directions

1. Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish; set aside.
2. In a large bowl, stir together mixed vegetables, cooked rice, beans, roasted peppers, corn, and Chile peppers. Stir in 1 cup of the cheese and the broth. Transfer mixture to the prepared baking dish. Sprinkle with the remaining 1 cup cheese.
3. In a small bowl, combine bread crumbs and melted butter. Sprinkle over vegetable mixture.
4. Bake, uncovered, for 35 to 40 minutes or until mixture is heated through and crumbs are golden. Let stand for 10 minutes before serving.

Boston Market Dill Potato Wedges

Boston Market Dill Potato Wedges

7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed

Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges.

 Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute.

Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.