Asparagus New Potato and Chive Frittata

Asparagus New Potato and Chive Frittata

1/2 pound uncooked new potato (washed and thin sliced. About 4)
1 pound asparagus cut in 2-inch lengths
2 large eggs
1 cup fat free egg substitute
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chives, fresh chopped
1 serving Pam = 5 one second sprays

Place potatoes in steamer. Steam until almost tender (3 mins) add asparagus and steam 1 min more. Remove veggies from steamer and set aside. Preheat broiler.

Swish eggs, egg sub, salt and pepper and chives.

Coat a 10-inch nonstick ovenproof skillet with Pam set over med heat.

Add potatoes and asparagus. Sauté 2 mins, reduce heat to low and stir in eggs. Cover and let cook until eggs are set around edges, about 5 mins. Uncover and broil until golden brown about 2 mins cut in 1/4, that
is a serving (points 3)

Italian Marinated Chicken

Italian Marinated Chicken

Marinating Time: 30 min.
Prep Time: 5 min.
Grill Time: 15 min.

1 3/4 cups Swanson® Chicken Stock
1 tablespoon canned diced tomatoes, drained
1 teaspoon grated Parmesan cheese
1/2 teaspoon Italian seasoning, crushed
1/4 teaspoon garlic powder
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)

1. Stir the stock, tomatoes, cheese, Italian seasoning and garlic powder in a shallow nonmetallic dish or a resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.

2. Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the stock mixture.

3. Grill the chicken for 15 minutes or until it's cooked through, turning it over once halfway through cooking and brushing often with the stock mixture. Discard the remaining stock mixture.

Weight Watchers Points®*: 3
Dietary Exchanges: 3 Lean Meat
USDA MyPyramid: 3 oz. Meat

*Weight Watchers and Points ® are a registered trademark of Weight Watchers International, Inc. All references to Points values are based on Weight Watchers International, Inc. published information and do not imply sponsorship or endorsement by Weight Watchers International, Inc. of any such number of Points, or of Campbell products, by Weight Watchers International, Inc.

Weight Watchers® Points® Value: The POINTS® value for this product was calculated by Campbell's and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers® and POINTS® registered trademarks.

Makes: 6 servings.

Bette's Ocean View Diner Scrapple

Bette's Ocean View Diner Scrapple (this one sounds really good)

2 pounds pork shoulder (or pork butt)
1 whole fresh pork hock
2 cups yellow cornmeal
1 teaspoon cayenne
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons black pepper

Cut up pork shoulder (butt) into 2 inch chunks. Place the pork chunks, pork hock, sage and cayenne in a stock pot and cover with water. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock.

Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.

Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and peppers, and stir constantly until thick and smooth, about 15 to 30 minutes.

Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.
Makes 12 servings.
(Recipe courtesy Bette's Oceanview Diner.)

Atlanta Pork Chops and Rice

Atlanta Pork Chops and Rice

4 pork chops
2 tbsp oil
1/4 cup sliced celery
1 cans tomato sauce with onions -- (2 oz) (2 to 8)
1 1/2 cups water
2 tbsp brown sugar
1 tsp salt
1/2 tsp basil
1 cup uncooked rice

Brown pork chops in skillet in hot oil. Remove to warm platter. Add celery to skillet. Saute until tender; drain. Add tomato sauce, water, brown sugar, salt, basil and rice; mix well. Arrange pork chops over top. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes or until pork chops are tender.

Tomato Pasta Salad

Tomato Pasta Salad
8 medium fresh tomatoes -- diced
3 medium cucumbers -- diced
2 medium green peppers -- diced
1 medium onion -- diced
1 cup chopped fully cooked ham
1 cup vegetable corkscrew noodles -- cooked and drained
1 can sliced ripe olives -- (2-1/4 ounces)drained
1/2 cup shredded cheddar cheese
1/2 cup ranch style dressing
1/2 cup French dressing

Toss the first eight ingredients in a large bowl. Combine the dressings and stir into vegetable mixture. Chill before serving.

Yield: 12-16 servings.

NOTES : Memeres Recipe Box

Ultimate Vegan Chili

Ultimate Vegan Chili
Vegetarian Times

This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! If you like your chili three-alarm hot, add an extra chipotle chile or two.
Serves 8

1 large onion, chopped (2 cups)
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1 chipotle chile in adobo sauce, drained and minced
8 oz. baby bella mushrooms, finely chopped (11/2 cups)
2 8-oz. pkgs. seitan, chopped (3 cups)
3 Tbs. tomato paste
2 tsp. smoked paprika
2 tsp. dried oregano
1 1/2 tsp. chili powder
3/4 tsp. celery salt
3 15-oz. cans chili beans, such as Bush's Best Chili Beans, partially drained, or 1 can each black beans, kidney beans, and pinto beans, partially drained
1 cup chopped carrots (2 to 3 large carrots)
2 Tbs. low-sodium tamari or soy sauce
1 Tbs. vegan Worcestershire sauce

Directions

1. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.

2. Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

Caesar Pesto Salad

Caesar Pesto Salad

3 ounces French bread baguette, cut into 1/2-inch cubes
1 1/2 teaspoons extra-virgin olive oil Cooking spray
2 ounces Parmigiano-Reggiano cheese
1/4 cup organic canola mayonnaise (such as Spectrum)
3 tablespoons refrigerated pesto
4 teaspoons water
2 teaspoons fresh lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/8 teaspoon hot pepper sauce (such as Tabasco)
1 garlic clove, minced
12 cups torn romaine lettuce

1. Preheat oven to 400°.

2. Place bread in a large bowl; drizzle with oil. Toss to coat. Arrange bread in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes or until golden, turning once.

3. Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.

4. Combine grated cheese, mayonnaise, and next 8 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Combine croutons and lettuce in a large bowl. Drizzle mayonnaise mixture over lettuce mixture; toss to coat.

5. Place 1 1/3 cups salad on each of 6 plates; top each serving with 1 tablespoon shaved cheese.

Yield: 6 servings

Cooking Light, SEPTEMBER 2009

South Philly Hamburger

South Philly Hamburger

1 1/2 pounds ground chuck
1 egg yolk
1/4 cup grated onion
1 large clove garlic minced
2 teaspoons dried crushed basil
1/2 teaspoon oregano
1/3 teaspoon salt
1/4 teaspoon pepper
2 provolone slices
4 hamburger buns

Prepare a medium fire in your grill.

While the grill is heating, mix the ground chuck, egg yolk, onion, garlic, basil, oregano, salt, and pepper in a medium mixing bowl. Mix lightly, using your hands.

(Remember wash your hands before and after handling the ground beef.)

Place the hamburger patties on an oiled grill grid. Grill directly over the heat for 5 to 7 minutes per side for medium. Adjust your times for rare to well done. (A reminder from the US Dept of Agriculture - when cooking meat, cook it to 160 degrees inside temperature or the center is no longer pink.)

Toast buns split side down on the edges of the grill grid until lightly brown.

Place provolone on top of each burger 2 minutes before burger is done. Grill with cover down until the cheese melts.

Grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly. Serve burgers immediately.

Picnicking & Tailgating: Prepare ground beef before leaving and place in plastic storage bag.
Keep the ground beef in the ice chest until ready to cook. Fix like you would at home.

Makes 4 servings

Source : The Just-Sandwiches-n-Wraps at googlegroups.com

Classic Macaroni Salad

Classic Macaroni Salad

3 cups AMERICAN BEAUTY Mostaccioli -- (8 oz.) uncooked
1 1/3 cups mayonnaise
1/2 cup finely chopped celery
1/3 cup finely chopped carrot
1/4 cup finely chopped onion
1 hard-cooked egg -- chopped
2 tablespoons sweet pickle relish
3/4 teaspoon dry ground mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash paprika

Cook pasta according to package directions; drain.

Rinse with cold water to cool quickly; drain well.

In large bowl, combine cooled pasta with remaining ingredients; toss lightly.

Cover; refrigerate.

8 servings.
Prep Time: 25 minutes
Start to Finish: 30 minutes + chilling time

A classic salad for picnics at home or in the park, with just the right blend of flavors and textures.

Developed and Tested by the American Beauty Kitchens
Source: http://www.americanbeauty.com/   NOTES : Formatted by Suzie

Dessert Dumplings

Dessert Dumplings

Add 1/4 cup sugar
 to
1 1/2 cups Bisquick.
Stir in
1/2 cup milk.

 Beat well and drop into hot sauce, in a wide kettle. Cover tightly and cook over low flame (or over asbestos mat*) to keep from burning. Cook 10 minutes.  *Obviously asbestos mats do not exist any more.

For Caramel Dumplings

Caramelize
1/2 cup sugar in a heavy pan.
Add
2 tablespoons butter and
1 cup of water.

Cook until dissolved (about 10 minutes), stirring occasionally. Drop in dumplings. Cover tightly and cook.

For Applesauce Dumplings

Pare, core and cut up 9 apples and cook with 3/4 cup of water and 3/4 cup of sugar until apples are mushy. Drop in Dumplings. Cover tightly and cook.

For Peach or Apricot Dumplings

Bring to a boil 1 cup sliced fruit, 1 cup juice (or one #2 can) and 1 tablespoon butter. Drop in Dumplings. Cover tightly and cook.

Coquilles Saint Jacques

Coquilles Saint Jacques
Book: Betty Crocker's Cookbook, 9th Edition
Chapter: Fish &Shellfish
Makes 6 servings
Prep: 45 min; Cook: 15 min; Broil: 5 min

Coquilles is French for "shell" and can also mean "scallop". Oven-to-table scallop shells (either authentic shells or porcelain reproductions) are available in kitchenware or gourmet food shops, and add a pretty touch.

1 1/2 pounds bay scallops
1 cup dry white wine, nonalcoholic white wine or chicken broth
1/4 cup chopped fresh parsley
1/2 teaspoon salt
2 tablespoons butter or stick margarine
6 ounces mushrooms, sliced (2 cups)
2 shallots, or green onions, chopped
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
1/2 cup half and half
1/2 cup shredded Swiss cheese (2 ounces)
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons butter or stick margarine, melted

1. Lightly grease six 4-inch baking shells or ramekins with butter. Place in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.

2. Place scallops, wine, parsley and salt in 3-quart saucepan. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.

3. Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.

4. Melt 2 tablespoons butter in same saucepan over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.

5. Melt 3 tablespoons butter in same saucepan over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat.
Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.

6. Toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.

7. Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.

*2 packages (12 ounces each) frozen scallops, thawed, can be substituted for the fresh scallops.

Apple Pecan Muffins

Apple Pecan Muffins

1/2 cup butter
2 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3 cups granny smith apples -- peeled & diced
1 cup pecans -- chopped

Cream butter and sugar. Add eggs and vanilla; beat until fluffy.

Thoroughly mix all dry ingredients. Slowly add to butter-sugar mixture, mixing only until moistened. Hand stir in pecans and apples. (mixture may be a little dry; however, apples will provide enough moisture.) Fill greased or lined muffin tins with 1/4 cup of mixture. Bake at 350 F. for 20 minutes or until muffins test done.

Yield: 18 to 24 muffins