IRISH STEW

IRISH STEW 
                    
2 tablespoons oil
1 1/2 pound trimmed boneless beef round steak, cut into 3/4-inch-thick
chunks
2 tablespoons flour
1 large onion, coarsely chopped
1 can (14 1/2 ounces) beef broth
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 envelope Good Seasons garlic and herb salad dressing and recipe mix
3 medium potatoes, cut into 3/4-inch chunks
3 medium carrots, cut into 1/2-inch pieces
3 cups cooked wide noodles, hot

Heat oil in 5-quart sauce pot on medium-high heat. Coat meat with flour. Add to sauce pot with onion; cook and stir until browned. Stir in broth, tomatoes and salad dressing mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes. Add potatoes and carrots; cover. Simmer an additional 30 minutes. Remove cover; simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally. Serve over noodles.
Tampa Tribune

Baked Hamburg Steak

Baked Hamburg Steak

* 1- 1/2 pounds beef round
* 2 cups bread soaked in milk
* 1 small onion
* 1 tablespoon butter
* 2 eggs
* 4 hard cooked eggs
* 1 cup tomatoes
* 1/2 cup sliced onion
* Salt, pepper, ginger

1. Chop the meat fine.
2. Add the bread, one minced onion, seasoning to taste and the two uncooked eggs, well beaten.
3. Arrange the hard cooked eggs end to end across the middle of the meat and roll the meat mixture around them.
4. Place the roll in a baking pan, pour over it a sauce composed of the tomatoes, sliced onions, butter and water and bake, basting frequently with sauce.
5. In serving, slice the roll cross wise.
6. The hard cooked eggs may be omitted.

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Mini Biscuit Breakfast Sandwiches

Mini Biscuit Breakfast Sandwiches

2 servings (2 biscuits each)

4 Pillsbury® Grands!® mini frozen buttermilk biscuits (from 25.1 oz bag)
1 egg
1 tablespoon milk
1 teaspoon butter
2 slices bacon, crisply cooked, cut into halves
1 slice (1 oz) Cheddar cheese, cut into quarters

1. Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 minutes.
2. Meanwhile, beat egg and milk in small bowl with fork until well mixed. In 7 or 8-inch nonstick skillet, heat butter over medium heat until melted. Add egg mixture; cook, stirring occasionally, until eggs are desired doneness and still moist.
3. Split biscuits horizontally. Layer cooked eggs, bacon and cheese on bottom halves of biscuits; top with biscuit tops.

COP COBBLER

In honor of law enforcement appreciation day- 

COP COBBLER

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings 24

 

Ingredients

• 24 glazed doughnuts
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs, beaten
• 1 (29 ounce) can sliced peaches, not drained
• 1 teaspoon ground cinnamon
• 1 pinch salt
•  
• 1/2 cup butter, melted
• 1 (16 ounce) package confectioners' sugar
• 2 teaspoons vanilla extract

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and set aside.
2. Tear the doughnuts into bite-size pieces, and place them in a large bowl. Pour in the sweetened condensed milk, eggs, peaches with juice, cinnamon, and salt, and mix. Spoon the mixture into the greased baking dish.
3. Bake in the preheated oven for 1 hour, until a knife inserted in the center comes out clean.
4. While the cobbler is baking, make a glaze by combining the melted butter, confectioners' sugar, and vanilla extract in a bowl. Stir until smooth. Drizzle the glaze over the baked cobbler.

Oscar Mayer Quick Turkey Wrap

Oscar Mayer Quick Turkey Wrap

1 flour tortilla (8 inch)
1 Tablespoon MIRACLE WHIP Dressing or KRAFT Mayo Light Mayonnaise
1 lettuce leaf
2 tomato slices
6 slices OSCAR MAYER Deli Style Shaved Smoked Turkey Breast
1 KRAFT Swiss Singles

1. SPREAD tortilla with dressing.

2. TOP with lettuce, tomatoes, turkey and Singles; roll up.

3. SERVE immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.

Buffalo-Style Chicken Bites

Buffalo-Style Chicken Bites
20 servings

1/4 cup butter or margarine, melted
1/4 cup chili sauce
1/4 cup hot pepper sauce
1 1/4 lb boneless skinless chicken breast halves, cut into 1-inch cubes
1 cup chunky blue cheese salad dressing

1. In small bowl, mix butter, chili sauce and hot pepper sauce.
2. In large bowl, mix chicken and half of the chili sauce mixture. In 10-inch nonstick skillet, cook chicken over medium-high heat 8 to 10 minutes, stirring frequently, until well browned and no longer pink in center.
3. Add remaining half of chili sauce mixture; toss to coat. Serve chicken with toothpicks and blue cheese dressing for dipping.

STRAWBERRY CRANBERRY CHRISTMAS SALAD

STRAWBERRY CRANBERRY CHRISTMAS SALAD

1 can whole berry cranberry sauce
2 c. boiling water
2 regular size pkgs. strawberry Jello
1 (16 oz.) pkg. frozen strawberries, partially thawed
1 sm. can crushed pineapple
2 c. mashed bananas
8 oz. carton sour cream
1/2 c. chopped pecans

Mix boiling water and Jello until thoroughly dissolved, add all of

the other ingredients except the sour cream and nuts. Pour 1/2 of

the mixture into a dish and place in the ice box until well set.

Leave the other 1/2 mixture sitting out where it will not congeal.

When the first 1/2 is well set, mix the nuts and sour cream and

spread over it. Then gently pour the remaining half of the Jello

mixture over the sour cream and refrigerate until firmly set.

(From Annie's Kitchen)

Savory Beef Burgundy

Savory Beef Burgundy

4 lbs lean beef -- cubed
1 cup red wine
1/3 cup oil
1 tsp thyme
1 tsp black pepper
8 slices bacon -- diced
2 cloves garlic -- crushed
1 onion -- diced
1 lb mushrooms -- sliced
1/3 cup flour

Marinate beef in wine, oil, thyme, and pepper four hours
at room temperature or overnight in refrigerator. In
large pan, cook bacon until soft. Add garlic and onion;
saute until soft. Add mushrooms and cook until slightly
wilted. Drain beef, reserving liquid. Place beef in slow
cooker. Sprinkle flour over the beef, stirring until well
coated. Add mushroom mixture. Pour reserved marinade over
all. Cook on LOW .

Sausage Cheese Balls

Sausage Cheese Balls

Makes 5 dozen.

1 lb. hot sausage
4 cups grated sharp Cheddar cheese (1 lb.)
3 cups Bisquick

Combine ingredients and shape into walnut sized balls. Bake on cookie sheet at 400oF for 10-15 minutes. Sausage cheese balls may be frozen before or after baking. Serve hot.

LAYERED FRUITCAKE WITH CARAMEL FROSTING

LAYERED FRUITCAKE WITH CARAMEL
FROSTING

1/2 c. butter, softened
1 c. sugar
5 eggs
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cocoa
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 c. milk
1 c. chopped orange slice candy
1 c. chopped pecans
1/2 c. peach preserves
1/2 c. cherry preserves
1/2 c. red plum jam
1/2 tsp. each vanilla, almond, butter & lemon flavorings
1/2 c. peach preserves
1 tbsp. water
Caramel Frosting
Chopped pecans


Cream butter; gradually add sugar, bating well at medium speed of electric mixer.
Add eggs, 1 at a time, beating well after each addition.
Combine flour and next 7 ingredients, reserving 2 teaspoons to dredge chopped orange
slice candy and 1 cup pecans. Add flour mixture to creamed mixture alternately with
milk, beginning and ending with flour mixture.
Dredge orange candy and pecans in reserved flour mixture; add to cake batter. Stir
in 1/2 cup peach preserves, cherry preserves, plum jam, and flavorings.
Pour batter into 3 greased and floured 8" cake pans. Bake at 300 degrees for 1 hour
or until wooden pick comes out clean. Cool in pans 10 minutes; remove from pans and
cool.
Combine 1/2 cup peach preserves and water. Spread between layers; spread top and
sides with caramel frosting. Press chopped pecans on sides. 1 c. whipping cream
Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring
constantly, until sugar melts and syrup is light golden brown.
Combine remaining 2 cups sugar and whipping cream in a medium saucepan; heat to boiling.
Add caramelized sugar slowly to whipping cream mixture (the mixture will lump, becoming
smooth with cooking). Cook over medium heat 15 to 20 minutes stirring frequently
until soft ball stage (234 degrees). Cool 5 minutes. Beat frosting mixture to almost
spreading consistency, and spread on cooled cake. Enjoy.

Hot Buttered Cranberry Punch

Hot Buttered Cranberry Punch

Ingredients:

3/4 cup brown sugar
4 cups water
1/4 tsp. each salt, nutmeg, ground cloves
1/2 tsp. each cinnamon, allspice
2 cans jellied cranberry sauce
1 qt. pinepple juice cinnmon sticks butter

Directions;
In CrockPot, combine brown sugar with water, salt, nutmeg, cinnamon,
allspice and cloves. Break up cranberry sauce with fork. Add cranberry
sauce and pineapple juice to pot. Cover and heat on Low 3 - 4 hours. Serve
hot in individual mugs with cinnamon sticks. Dot each mug with butter.

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DIABETIC TINY PEAS AND PEARL ONIONS

DIABETIC TINY PEAS AND PEARL ONIONS

Yield: 6 servings

Source: "1,001 Delicious Recipes for People with Diabetes"
via The Diabetic Gourmet Daily Recipe Mailer

Note: Mint and dill offer refreshing flavor and are
often used together in Mediterranean dishes.

INGREDIENTS

1 package (8 ounces) frozen tiny peas
1/2 package (16-ounce size) frozen small whole onions
1/4 cup water
2-3 teaspoons margarine
1/4 - 1/2 teaspoon dried mint leaves
1/4 - 1/2 teaspoon dried dill weed
Salt and pepper, to taste

DIRECTIONS

Heat peas, onions, and water to boiling in medium saucepan;
reduce heat and simmer until vegetables are tender, 8 to 10
minutes. Drain. Add margarine and herbs to vegetables, stirring
until margarine is melted. Season to taste with salt and pepper.

Nutritional Information Per Serving (1/6 of recipe):

Calories: 63, Fat: 1.4 g, Cholesterol: 0 mg,
Sodium: 57 mg, Protein: 2.5 g, Carbohydrate: 10.4 g

Diabetic Exchanges: 1 Bread/Starch