Crockpot Scalloped Potatoes

Crockpot Scalloped Potatoes

6-8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup Velveeta cheese
1-1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper

Spray crockpot with cooking spray. Fill crockpot half full of the sliced potatoes. Layer 1/2 can of soup, 1/2 cup Velveeta cheese,chunked, 3/4 cup grated sharp cheese, and 1/2 can of milk. Add salt and pepper to taste.

Layer remaining ingredients in same order. Cook on high about 6 hours.

You need to check for you may need to add more milk. You can parboil the potatoes for quicker cooking.

Baked Chili

Baked Chili

-----chili-- ---

3 tablespoons suet
2 pounds ground beef
1/3 cup green pepper -- cut in strips
1 cup chopped onion
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon msg (may omit)
1 bay leaf
10 milliliters garlic -- chopped
1 16 ounces can kidney beans
2 cups tomatoes -- chopped

-----topping- ----

1/3 cup flour
2 teaspoons sugar
1/2 teaspoon baking powder
3/4 cup yellow cornmeal
1 egg -- beaten
1/3 cup buttermilk

Melt suet in large, heavy pot. Add meat, peppers, onions, chili powder, salt, pepper, MSG, bay leaf, and garlic. Brown meat mixture until peppers and onions are tender. Add beans, cover and simmer for 1 hour. Stir occasionally. Preheat oven to 375F. Combine flour, sugar, baking powder and cornmeal until well blended. In a separate bowl, combine egg and buttermilk. Pour egg mixture into flour mixture and beat until smooth. Let stand for 5 minutes. Pour chili filling into 9x13-inch cake pan. Spoon topping over chili and spread to touch sides. Bake for 30 minutes or until cornmeal crust turns golden.

Homestyle Tuna Casserole

Homestyle Tuna Casserole

This is a super easy casserole and very tasty. Sometimes I add mixed veggies to it just because I have extra on hand that I want to use up. I also use Italian Style bread crumbs instead of the plain bread crumbs.
Serves: 6
Source: Kraft Foods

Ingredients:

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 can (10-3/4 oz.) condensed cream of celery soup
1 can (6 oz.) tuna, drained, flaked
1 cup frozen peas
1/2 cup milk
2 Tbsp. finely chopped onion
1 cup fresh bread crumbs
2 Tbsp. butter or margarine melted

Instructions:

PREHEAT oven to 350°F. Prepare Dinner as directed on pkg. Add soup, tuna, peas, milk and onion; mix lightly.

SPOON into 2-qt. casserole dish. Mix crumbs and butter; sprinkle over Dinner mixture.

BAKE 30 to 35 min. or until heated through. Garnish with fresh chives and chopped tomato, if desired.

PICNIC AND PARTY TACO SALAD

PICNIC AND PARTY TACO SALAD

INGREDIENTS:

2 lbs ground beef
2 packages taco seasoning mix
16 ounces cheddar cheese, shredded
1 red onion, chopped
1 yellow onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped
2 avocados, chopped
2 green peppers, chopped
1 can black olives, chopped
1 large bag of Doritos nacho chips, crumbled
1 8-ounce bottle Catalina salad dressing

DIRECTIONS:

Brown ground beef with chopped yellow onion.

Add 1 package of taco seasoning and water according to package directions.

Set aside to cool completely.

In a large bowl mix together chopped lettuce, tomato, cheese, avocado, red onion, peppers, olives, and 2nd package of taco seasoning.

Add cooled beef mixture.

Just before serving toss with the dressing and the last step is to mix in 3/4 of the package of crushed Doritos, leaving the rest on the side for people who want extra.  (they get soggy if you do them too early.)

Tabouli

Tabouli  (Middle Eastern bulgur and parsley salad)

Whats4eats
An easy, refreshing and healthy salad.
4 to 6 servings

Bulgur -- 3/4 cup
Water -- 3 cups
Flat-leafed parsley, chopped finely -- 3 bunches
Tomatoes, seeded and chopped --
2 Scallions, finely chopped --
4-6 Lemon juice -- 1/2 cup
Salt and pepper -- to taste
Olive oil -- 1/2 cup

Place the bulgur in a large bowl and add the water. Set aside to soak for 20-30 minutes, then drain. Place the soaked bulgur in a clean rag and squeeze out any excess moisture. Return the bulgur to the bowl.

Add the parsley, tomatoes, scallions, lemon juice, salt and pepper and stir together. Set aside for 15-20 minutes to allow flavors to mingle. 

Adjust seasoning and stir in the olive oil. Serve chilled or at room temperature.

Variations- Substitute 1 bunch of finely chopped mint for one of the bunches of parsley.
Vary the ratio of bulgur to herbs to your liking. Some people like more bulgur and less herbs so it is more like a grain salad. Others like more herbs than bulgur so it is more like a vegetable salad. In the Middle East, the amount of parsley used is substantial. One half of a regular onion, minced, can be substituted for the scallions.

Other possible additions: chopped dill, 1/2 teaspoon ground allspice.

Orange Scones and Butter

Orange Scones and Butter

Ingredients:

2 cups all purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons orange peel, grated
1/3 cup cold butter
1/2 cup Mandarin oranges, chopped
1/4 cup milk, cream or half and half
1 egg, beaten slightly
1 tablespoon granulated sugar

Orange butter:

1/2 cup softened butter
2 tablespoons orange marmalade

Heat oven to 400 degrees. Lightly grease cookie sheet. In large bowl, combine flour, 3 tablespoons sugar, baking powder and orange peel. With pastry blender, cut in butter until mixture resembles coarse crumbs.

Add orange, milk and eggs. Stir just until mixture leaves sides of bowl and soft dough forms. Turn dough out on floured surface and knead lightly 10 times.

On a baking sheet, roll or pat into 6-inch circle. Sprinkle with 1 tablespoon sugar. Cut into 8 wedges, separating slightly.

Bake at 400 for 15-20 min. For butter: beat butter in small bowl until light and fluffy; stir in marmalade. Serve with warm scones.

Recipe source: Cookie Recipes yahoo group, submitted by Sugar.

Gingered Beef Burgers

Gingered Beef Burgers

Ingredients

Grilled Jicama and Onion

1 jicama
1 large sweet onion
2 teaspoons mirin (Japanese sweet rice wine for cooking)
2 teaspoons soy sauce

Patties

1 pound ground beef
4 teaspoons very finely chopped Australian crystallized ginger
1/4 cup White Zinfandel
1 tablespoon soy sauce
2 teaspoons mirin
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
4 seeded sandwich rolls, split
1/2 cup butter, softened

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the grilled jicama and onion, peel and slice the jicama and onion into 1/8-inch-thick slices. Place in a bowl and add the mirin and soy sauce. Rotate around so that all sides of the slices are moistened.

To make the patties, combine the beef, ginger, White Zinfandel, soy sauce, mirin, onion salt, garlic salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Grill the jicama and onion slices until lightly browned, about 5 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the butter over the cut sides of the rolls. On each roll bottom, place a jicama slice, a patty, and an onion slice. Add the roll tops and serve.

Makes 4 burgers

Chinese: Golden Crown Restaurant House Special

Chinese: Golden Crown Restaurant House Special

1 Package chow mein noodles ( -- (15 oz.) not canned)
1/4 cup vegetable oil -- divided
2 garlic cloves -- minced
1 1/2 cup fresh bean sprouts
1/4 cup slivered bok choy
1/4 cup slivered carrot
1/4 cup slivered green pepper
1/4 cup slivered celery
2 tablespoon sliced water chestnuts
2 tablespoon slivered bamboo shoots
2 tablespoon sliced canned mushrooms
2 tablespoon slivered onion
1/4 lb peeled small shrimp (60 to to 75 p -- er pound size)
1/4 cup chopped chicken
1/4 cup slivered Chinese bbq pork
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon oyster sauce
1/2 teaspoon granulated sugar
1/2 teaspoon msg (optional)
1/8 teaspoon salt

Boil chow mein noodles according to package directions. Drain.

Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic.

Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for serveral minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes.

Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately.

Makes 6 servings.

SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon.
September '91 FOODday, Oregonain Newspaper.
Shared by Cate Vanicek

Yield: 6 servings
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 568 Calories; 56g Fat (87.7% calories from fat); 5g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1068mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 11 Fat; 0 Other Carbohydrates.
NOTES : ethnic, main dish, meats, vegetables

Italian Roasted Pork Tenderloin

Italian Roasted Pork Tenderloin
Makes 6 servings
Prep: 10 min; Bake: 30 min; Stand: 15 min

1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 clove garlic, finely chopped
2 pork tenderloin, about 3/4 pound each

1. Heat oven to 450'. Spray shallow roasting pan with cooking spray.

2. Mash all ingredients except pork into a paste. Rub paste on pork. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork.

3. Bake uncovered 25 to 30 minutes or until thermometer reads 155'. Cover pork with aluminum foil and let stand 10 to 15 minutes or until thermometer reads 160'. (Temperature will continue to rise about 5'°, and pork will be easier to carve.)

BROCCOLI WITH CREAMY LEMON SAUCE

BROCCOLI WITH CREAMY LEMON SAUCE
Yield: 1/6 of recipe
Source: "Diabetes Cookbook for Dummies"

INGREDIENTS

- 2/3 cup lowfat cottage cheese
- 1/4 cup evaporated skim milk
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon juice
- 1/8 teaspoon ground turmeric
- White pepper
- 3 cups hot cooked broccoli florets

DIRECTIONS

In a blender, combine the cottage cheese, milk, Parmesan cheese, lemon juice, turmeric, and white pepper to taste and puree until the mixture achieves a thin consistency, about 30 seconds.

Heat the sauce in a skillet, stirring occasionally, until heated through, but do not boil. Serve the sauce over hot cooked and drained warm broccoli.

SERVES 6

Nutritional Information Per Serving (1/6 of recipe): Calories: 45, Fat: 1 g, Cholesterol: 3 mg, Sodium: 155 mg, Carbohydrate: 4 g, Protein: 6 g Diabetic Exchanges: 1 Vegetable, 1/2 Very Lean Meat

HOMEMADE BANANA PUDDING

HOMEMADE BANANA PUDDING

1 c. sugar
2 tbsp. (heaping) flour
3 egg yolks
2 c. milk
1 tbsp. vanilla
1 box vanilla wafers
3-5 bananas

Layer bananas, then wafers in oven proof medium bowl. In saucepan add sugar and egg yolks; mix well adding milk when needed. Add flour to egg mixture, then the rest of the milk; mix well. Add vanilla, stir
constantly on medium heat until thick and smooth. Pour over wafers and bananas.

Make topping from egg whites. Beat egg whites until stiff. Add 3 tablespoons sugar. Beat again. Add 1 teaspoon vanilla; beat again.
Lightly brown in oven.

Donna ACS

Baked Corn Beef Hash

Baked Corn Beef Hash

Ingredients

* 1 tablespoon vegetable oil
* 1 onion, sliced
* 1 (14 ounce) can baked beans
* 1 (12 ounce) can corned beef, chopped
* 2 tablespoons tomato puree
* 1 dash Worcestershire sauce
* 2 cups mashed potatoes
* 1 cup shredded extra-sharp Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.

3. Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.