Recipe for: Black Beans & Rice
From: Melissa Thomas
1 pound dried black beans
2 Tbsp. finely chopped garlic
4 1/2 tsp. coarse salt (not table salt)
2 Tbsp. corn or vegetable oil
3/4 c. chopped green onions
1/2 c. chopped cilantro
Cook beans in crockpot with water 2 to 3 inches above beans for 5 to 6 hours on high. When beans are cooked, mash together garlic and salt to make a paste. In a medium
skillet, heat oil over medium heat; add garlic-salt mixture,
green onions and cilantro. Cook, stirring frequently,
until scallions are soft, 2 to 4 minutes.
Stir mixture into cooked beans (in crockpot)
and simmer for 5 minutes. Serve over white rice
(I like to use sticky rice – calrose, or another medium-grain rice).
Monday, September 20, 2010
Quick ‘n Easy Texas Chili
Recipe for: Quick ‘n Easy Texas Chili
From: Melissa Thomas
1 lb. ground beef
1 can tomato soup
1 medium onion, chopped
1 1/2 Tbsp. chili powder
1 1/4 tsp. cumin
1 clove garlic, minced (or 1/8 tsp. garlic powder)
1 can Ranch Style beans
1/2 to 1 can diced green chilies
salt and pepper to taste
Brown meat, onion and garlic. Drain off fat. Add remaining
ingredients and simmer over low heat for 30 to 45 minutes.
Great with parmesan bread!
From: Melissa Thomas
1 lb. ground beef
1 can tomato soup
1 medium onion, chopped
1 1/2 Tbsp. chili powder
1 1/4 tsp. cumin
1 clove garlic, minced (or 1/8 tsp. garlic powder)
1 can Ranch Style beans
1/2 to 1 can diced green chilies
salt and pepper to taste
Brown meat, onion and garlic. Drain off fat. Add remaining
ingredients and simmer over low heat for 30 to 45 minutes.
Great with parmesan bread!
Sweet and Sour Meatballs
Recipe for: Sweet and Sour Meatballs
From: Melissa Thomas
1 to 1 1/2 lb. lean ground beef
1/2 c. milk
3/4 c. rolled oats
1 tsp. salt
2 eggs, slightly beaten a few grains of pepper
1/2 c. finely chopped onion
1 tsp. Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 to 15 balls, each about2 inches in diameter. Place in casserole dish. Cover with the following sauce. Bake at 350 for about 30 minutes.
Makes 6 to 8 servings, 2 large meatballs each.
Sauce:
1/2 c. brown sugar 1/4 c. barbeque sauce
1/4 c. vinegar 1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Combine ingredients and blend thoroughly.
Heat and pour over meatballs.
From: Melissa Thomas
1 to 1 1/2 lb. lean ground beef
1/2 c. milk
3/4 c. rolled oats
1 tsp. salt
2 eggs, slightly beaten a few grains of pepper
1/2 c. finely chopped onion
1 tsp. Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 to 15 balls, each about2 inches in diameter. Place in casserole dish. Cover with the following sauce. Bake at 350 for about 30 minutes.
Makes 6 to 8 servings, 2 large meatballs each.
Sauce:
1/2 c. brown sugar 1/4 c. barbeque sauce
1/4 c. vinegar 1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Combine ingredients and blend thoroughly.
Heat and pour over meatballs.
Chicken Vegetable Casserole
Recipe for: Chicken Vegetable Casserole
From: Melissa Thomas
1 1/2 to 2 lbs. broccoli pieces
1 1/2 teaspoons basil
3/4 lb. chicken pieces, cut small
2 cups cheddar cheese, grated
1 can cream of chicken soup
1 box Stove Top stuffing
1 cup sour cream
4 Tablespoons margarine
Put broccoli in pot and cover with water. Cook for five minutes, or until desired tenderness. Drain.
While broccoli is cooking, fry chicken pieces in skillet sprayed with a vegetable oil spray (or instead of frying, you can boil chicken breasts and then cut into pieces).
Place cooked chicken in medium bowl and add cream of chicken soup, sour cream,
basil and cheddar cheese. Mix well. Then add cooked broccoli.
Mix again. Prepare stuffing mix according to package directions, but don’t bake. Place half of stuffing mixture in bottom of casserole dish. Top with vegetable mix
and then place remaining stuffing mix on top.
Bake at 350 for 25 minutes.
From: Melissa Thomas
1 1/2 to 2 lbs. broccoli pieces
1 1/2 teaspoons basil
3/4 lb. chicken pieces, cut small
2 cups cheddar cheese, grated
1 can cream of chicken soup
1 box Stove Top stuffing
1 cup sour cream
4 Tablespoons margarine
Put broccoli in pot and cover with water. Cook for five minutes, or until desired tenderness. Drain.
While broccoli is cooking, fry chicken pieces in skillet sprayed with a vegetable oil spray (or instead of frying, you can boil chicken breasts and then cut into pieces).
Place cooked chicken in medium bowl and add cream of chicken soup, sour cream,
basil and cheddar cheese. Mix well. Then add cooked broccoli.
Mix again. Prepare stuffing mix according to package directions, but don’t bake. Place half of stuffing mixture in bottom of casserole dish. Top with vegetable mix
and then place remaining stuffing mix on top.
Bake at 350 for 25 minutes.
Chicken Garlic Pasta
Recipe for: Chicken Garlic Pasta
From: Melissa Thomas
1 tsp. oil
1 lb. chicken, sliced in thin strips
1 jar Ragu Roasted Garlic Parmesan Sauce
1/4 to 1/2 ea. green and red bell pepper, juliened
8 ounces penne pasta
In large skillet, heat oil over medium heat and sauté chicken and bell peppers
until chicken is lightly browned and no longer pink inside.
Stir in Garlic Parmesan Sauce.
Simmer covered, stirring occasionally, 10 minutes.
Meanwhile, cook pasta according to package directions.
When pasta is ready, stir in with chicken, sauce
and peppers in skillet.
From: Melissa Thomas
1 tsp. oil
1 lb. chicken, sliced in thin strips
1 jar Ragu Roasted Garlic Parmesan Sauce
1/4 to 1/2 ea. green and red bell pepper, juliened
8 ounces penne pasta
In large skillet, heat oil over medium heat and sauté chicken and bell peppers
until chicken is lightly browned and no longer pink inside.
Stir in Garlic Parmesan Sauce.
Simmer covered, stirring occasionally, 10 minutes.
Meanwhile, cook pasta according to package directions.
When pasta is ready, stir in with chicken, sauce
and peppers in skillet.
Italian Crock Pot Chicken
Recipe for: Italian Crock Pot Chicken
From: JoAnn Miner
4 to 6 boneless, skinless chicken breasts
1 (10 3/4-ounce) can cream of chicken soup
1 (8-ounce) package cream cheese, softened
1 packet Good Seasons Italian dressing mix
Combine soup, cream cheese and dressing mix.
Pour over chicken in crock pot and cook all day on low-heat.
Serve over noodles or rice.
From: JoAnn Miner
4 to 6 boneless, skinless chicken breasts
1 (10 3/4-ounce) can cream of chicken soup
1 (8-ounce) package cream cheese, softened
1 packet Good Seasons Italian dressing mix
Combine soup, cream cheese and dressing mix.
Pour over chicken in crock pot and cook all day on low-heat.
Serve over noodles or rice.
Crock Pot Sweet and Sour Chicken
Recipe for: Crock Pot Sweet and Sour Chicken
From: JoAnn Miner
4 boneless, skinless chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tablespoons vinegar
2 Tablespoons Worcestershire sauce
4 Tablespoons soy sauce
Place chicken breasts in crock pot.
Combine other ingredients and pour over chicken.
Cook on high for 5 hours or on low for 8 to 10 hours.
Serve with rice.
From: JoAnn Miner
4 boneless, skinless chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tablespoons vinegar
2 Tablespoons Worcestershire sauce
4 Tablespoons soy sauce
Place chicken breasts in crock pot.
Combine other ingredients and pour over chicken.
Cook on high for 5 hours or on low for 8 to 10 hours.
Serve with rice.
Honey Chicken
Recipe for: Honey Chicken
From: Melissa Thomas
6 boneless, skinless chicken breast halves, cut in strips
1/2 c. honey
1/4 c. prepared mustard
1 tsp. salt
1 tsp. curry powder
Place chicken in bottom of a 9 x 13 pan. Mix above ingredients and pour over chicken breasts. Cover with foil. Bake at 350° for 1 to 1 1/2 hours. Baste frequently. Leftover sauce can be served over a bed of rice.
From: Melissa Thomas
6 boneless, skinless chicken breast halves, cut in strips
1/2 c. honey
1/4 c. prepared mustard
1 tsp. salt
1 tsp. curry powder
Place chicken in bottom of a 9 x 13 pan. Mix above ingredients and pour over chicken breasts. Cover with foil. Bake at 350° for 1 to 1 1/2 hours. Baste frequently. Leftover sauce can be served over a bed of rice.
Chicken Enchilada Casserole
Recipe for: Chicken Enchilada Casserole
From: Marianne Martinez
1 lb. chicken, cooked and cubed
2 cans cream of chicken soup
1 medium onion
4 oz. green chilies
1 c. sour cream
10 tortillas (10-inch), cut up
grated cheddar cheese
Combine all ingredients. Mix well.
Spoon into 9 x 13 pan.
Cover with grated cheese.
Bake, covered, at 350° for 30 minutes or until bubbly.
From: Marianne Martinez
1 lb. chicken, cooked and cubed
2 cans cream of chicken soup
1 medium onion
4 oz. green chilies
1 c. sour cream
10 tortillas (10-inch), cut up
grated cheddar cheese
Combine all ingredients. Mix well.
Spoon into 9 x 13 pan.
Cover with grated cheese.
Bake, covered, at 350° for 30 minutes or until bubbly.
Chicken Devan
Recipe for: Chicken Devan
From: Karen Miner
1 lb. boneless, skinless chicken breasts
broccoli spears, cooked
sauce:
2 cans cream of chicken soup
1 Tbsp. lemon juice
1/8 tsp. curry
1 c. mayonnaise
Layer chicken, then broccoli in 9 x 13 pan and cover with sauce.
Top with 1/2 c. grated cheese and butter crumbs
(Pepperidge Farm Herb Dressing sautéed in melted butter).
Bake, covered, at 350° for 40 to 50 minutes.
From: Karen Miner
1 lb. boneless, skinless chicken breasts
broccoli spears, cooked
sauce:
2 cans cream of chicken soup
1 Tbsp. lemon juice
1/8 tsp. curry
1 c. mayonnaise
Layer chicken, then broccoli in 9 x 13 pan and cover with sauce.
Top with 1/2 c. grated cheese and butter crumbs
(Pepperidge Farm Herb Dressing sautéed in melted butter).
Bake, covered, at 350° for 40 to 50 minutes.
Parmesan Garlic Chicken
Recipe for: Parmesan Garlic Chicken
From: Melissa Thomas
1/2 c. parmesan cheese
1 envelope Good Seasons Italian Salad Dressing Mix
6 boneless, skinless chicken breast halves (about 2 lbs.)
1/2 tsp. garlic powder
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water; coat with cheese mixture.
Place in shallow baking dish.
Bake at 400 for 20 to 25 minutes or until chicken is cooked through.
Makes 6 servings.
(Note: Before coating the chicken, I prefer to filet the chicken breasts in half
for a thinner piece of meat with more seasoning.)
From: Melissa Thomas
1/2 c. parmesan cheese
1 envelope Good Seasons Italian Salad Dressing Mix
6 boneless, skinless chicken breast halves (about 2 lbs.)
1/2 tsp. garlic powder
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water; coat with cheese mixture.
Place in shallow baking dish.
Bake at 400 for 20 to 25 minutes or until chicken is cooked through.
Makes 6 servings.
(Note: Before coating the chicken, I prefer to filet the chicken breasts in half
for a thinner piece of meat with more seasoning.)
Flank Steak
Recipe for: Flank Steak
From: Lynn Burton
3/4 lb. to 1 lb. flank steak
4 Tbsp. oil
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 to 1/2 tsp. pepper
1 tsp. rosemary
1/2 to 3/4 tsp. basil
1/4 tsp. garlic powder
1 small to medium onion, chopped finely and put on top
Marinate 24 hours in refrigerator; turn at least once.
Take out of refrigerator 1/2 hour before grilling; take onions off before grilling.
From: Lynn Burton
3/4 lb. to 1 lb. flank steak
4 Tbsp. oil
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 to 1/2 tsp. pepper
1 tsp. rosemary
1/2 to 3/4 tsp. basil
1/4 tsp. garlic powder
1 small to medium onion, chopped finely and put on top
Marinate 24 hours in refrigerator; turn at least once.
Take out of refrigerator 1/2 hour before grilling; take onions off before grilling.
Ritz Chicken
Recipe for: Ritz Chicken
From: Emmy Burton
6 boneless, skinless chicken breasts (sliced horizontally)
1 large container non-fat plain yogurt
Ritz crackers – 3 tube packages
2/3 to 3/4 canister parmesan cheese
garlic powder to taste (a lot! – green lid “California Style”)
Rinse and slice chicken breasts, put aside on place. Stir yogurt and pour in pie plate; set aside.
Crush Ritz crackers in ziplock bag, to a “fine crumb.” Add
parmesan cheese and garlic powder. Taste … you should be able to
taste the cheese and garlic powder. Put “crumb” mixture in
pie plate. Dip chicken breast in yogurt, then crumb mixture.
Place on greased cookie sheet – cover tightly with foil.
Bake at 350 for 1 to 1 1/4 hours or until done.
From: Emmy Burton
6 boneless, skinless chicken breasts (sliced horizontally)
1 large container non-fat plain yogurt
Ritz crackers – 3 tube packages
2/3 to 3/4 canister parmesan cheese
garlic powder to taste (a lot! – green lid “California Style”)
Rinse and slice chicken breasts, put aside on place. Stir yogurt and pour in pie plate; set aside.
Crush Ritz crackers in ziplock bag, to a “fine crumb.” Add
parmesan cheese and garlic powder. Taste … you should be able to
taste the cheese and garlic powder. Put “crumb” mixture in
pie plate. Dip chicken breast in yogurt, then crumb mixture.
Place on greased cookie sheet – cover tightly with foil.
Bake at 350 for 1 to 1 1/4 hours or until done.
Swiss Cheese and Chicken
Recipe for: Swiss Cheese and Chicken
From: Karen Miner
6 boneless, skinless chicken breasts
1 can cream of chicken soup
swiss cheese slices
Pepperidge Farm Herb Dressing
salt and pepper
butter
Season chicken. Cover with slices of cheese. Add 1/4 c. water to
dilute soup and pour over chicken. Saute’ dressing in butter, then
pour on top. Bake uncovered for 1 1/2 hours at 325.
From: Karen Miner
6 boneless, skinless chicken breasts
1 can cream of chicken soup
swiss cheese slices
Pepperidge Farm Herb Dressing
salt and pepper
butter
Season chicken. Cover with slices of cheese. Add 1/4 c. water to
dilute soup and pour over chicken. Saute’ dressing in butter, then
pour on top. Bake uncovered for 1 1/2 hours at 325.
Meat and Spaghetti Caserole
Recipe for: Meat and Spaghetti Casserole
From: Blanche Miner
2 lbs. ground beef
1 onion
2 cans Franco-American spaghetti
1 can cream of tomato soup
2 tsp. salt
pinch pepper
1 can mushrooms (water chestnuts may be added)
nippy cheeses (may use parmesan and romano cheese)
Brown chopped up onion in a little oil. Brown meat thoroughly
and drain. Add spaghetti, salt, tomato soup, mushrooms and
water chestnuts, if desired. Put grated cheese on top and bake
in 350 oven for 40 minutes (or you can just keep the casserole
on the stovetop until heated through).
From: Blanche Miner
2 lbs. ground beef
1 onion
2 cans Franco-American spaghetti
1 can cream of tomato soup
2 tsp. salt
pinch pepper
1 can mushrooms (water chestnuts may be added)
nippy cheeses (may use parmesan and romano cheese)
Brown chopped up onion in a little oil. Brown meat thoroughly
and drain. Add spaghetti, salt, tomato soup, mushrooms and
water chestnuts, if desired. Put grated cheese on top and bake
in 350 oven for 40 minutes (or you can just keep the casserole
on the stovetop until heated through).
Sante Fe Salad
Recipe for: Santa Fe Salad
From: Emmy Burton
Mix the following ingredients together in a bowl:
Dressing (toss with salad):
1/2 – 3/4 c. ranch dressing mixed with 1/4 – 1/2 c. salsa
1 head romaine lettuce – torn in bite-sized pieces
1/4 ea. juliened red and yellow pepper
1 c. cherry tomatoes, halved
1 avocado, cubed
Meat mixture:
2 c. shredded Monterey jack cheese 1 lb. sirloin (or rib-eye) steak (and/or chicken),
2 c. lightly crushed blue corn tortilla chips sliced in thin strips
1/2 lg. onion, sliced
Saute’ meat and onion in oil and season to taste with these spices:
chili powder, cayenne pepper, cumin, pinch pepper and salt
(sprinkle spices to coat meat –
less cayenne than chili powder and cumin)
Saute’ meat until liquid cooks off and mix with other salad
ingredients just before serving (meat gives the salad warmth)
Serve with fresh fruit and rolls.
From: Emmy Burton
Mix the following ingredients together in a bowl:
Dressing (toss with salad):
1/2 – 3/4 c. ranch dressing mixed with 1/4 – 1/2 c. salsa
1 head romaine lettuce – torn in bite-sized pieces
1/4 ea. juliened red and yellow pepper
1 c. cherry tomatoes, halved
1 avocado, cubed
Meat mixture:
2 c. shredded Monterey jack cheese 1 lb. sirloin (or rib-eye) steak (and/or chicken),
2 c. lightly crushed blue corn tortilla chips sliced in thin strips
1/2 lg. onion, sliced
Saute’ meat and onion in oil and season to taste with these spices:
chili powder, cayenne pepper, cumin, pinch pepper and salt
(sprinkle spices to coat meat –
less cayenne than chili powder and cumin)
Saute’ meat until liquid cooks off and mix with other salad
ingredients just before serving (meat gives the salad warmth)
Serve with fresh fruit and rolls.
Beef Taco Bake
Recipe for: Beef Taco Bake
From: Melissa Thomas
1 lb. ground beef
1 can (10 3/4 oz.) tomato soup
1 cup salsa
1/2 cup milk
6 flour tortillas or 8 corn tortillas (6 to 8”), cut into 1” pieces
1 cup shredded cheddar cheese
In skillet over medium-high heat, cook beef until browned, stirring to separate meat.
Pour off fat. Add soup, salsa, milk, tortillas and half the cheese.
Spoon into 2-quart shallow baking dish. Cover.
Bake at 400° for 30 minutes or until hot.
Sprinkle with remaining cheese.
From: Melissa Thomas
1 lb. ground beef
1 can (10 3/4 oz.) tomato soup
1 cup salsa
1/2 cup milk
6 flour tortillas or 8 corn tortillas (6 to 8”), cut into 1” pieces
1 cup shredded cheddar cheese
In skillet over medium-high heat, cook beef until browned, stirring to separate meat.
Pour off fat. Add soup, salsa, milk, tortillas and half the cheese.
Spoon into 2-quart shallow baking dish. Cover.
Bake at 400° for 30 minutes or until hot.
Sprinkle with remaining cheese.
Nacho Casserole
Recipe for: Nacho Casserole
From: Melissa Thomas
1 lb. ground beef
1 medium onion, minced (or 2 Tbsp. dried minced onion)
corn chips (Fritos, Tostitos or combination of both)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can ranch style beans
1 can diced tomatoes (may use a can of tomatoes and green chilies for extra spicy casserole)
1 small can sliced olives
shredded cheddar cheese
Layer crumbled corn chips in bottom of 9 x 13 casserole dish.
Brown ground beef with onion and layer on top of chips. In a
separate saucepan, mix soups, ranch beans, tomatoes and olives –
cook on medium until heated through. Pour over ground beef
in casserole dish. Top with more crumbled corn chips and then
cheddar cheese. Cover and bake at 325° for 30 minutes.
From: Melissa Thomas
1 lb. ground beef
1 medium onion, minced (or 2 Tbsp. dried minced onion)
corn chips (Fritos, Tostitos or combination of both)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can ranch style beans
1 can diced tomatoes (may use a can of tomatoes and green chilies for extra spicy casserole)
1 small can sliced olives
shredded cheddar cheese
Layer crumbled corn chips in bottom of 9 x 13 casserole dish.
Brown ground beef with onion and layer on top of chips. In a
separate saucepan, mix soups, ranch beans, tomatoes and olives –
cook on medium until heated through. Pour over ground beef
in casserole dish. Top with more crumbled corn chips and then
cheddar cheese. Cover and bake at 325° for 30 minutes.
BBQ Meat Sauce
Recipe for: BBQ Meat Sauce
From: JoAnn Miner
1 6-pound boneless beef roast (round or rump)
1 pint chili sauce
1 c. catsup
2 c. water or meat juice
2 Tbsp. cornstarch
dash Worcestershire
1/2 tsp. allspice
1/2 tsp. chili powder
1/4 c. vinegar
1/2 c. brown sugar
Season and brown meat, and then slow cook for 5 hours in
low heat (250°) until meat is falling apart. Slice meat and
mix with sauce. Let sit overnight in refrigerator.
Bake at 250° for 4 hours.
From: JoAnn Miner
1 6-pound boneless beef roast (round or rump)
1 pint chili sauce
1 c. catsup
2 c. water or meat juice
2 Tbsp. cornstarch
dash Worcestershire
1/2 tsp. allspice
1/2 tsp. chili powder
1/4 c. vinegar
1/2 c. brown sugar
Season and brown meat, and then slow cook for 5 hours in
low heat (250°) until meat is falling apart. Slice meat and
mix with sauce. Let sit overnight in refrigerator.
Bake at 250° for 4 hours.
Chicken Salad
Recipe for: Chicken Salad
From: JoAnn Miner
3 c. cooked chicken (cooled and cubed)
1 c. mayonnaise
1 Tbsp. lemon juice
1 c. celery, chopped small
1/2 to 1 c. minced onion
1/2 c. cashews
salt and pepper to taste
optional: halved grapes
From: JoAnn Miner
3 c. cooked chicken (cooled and cubed)
1 c. mayonnaise
1 Tbsp. lemon juice
1 c. celery, chopped small
1/2 to 1 c. minced onion
1/2 c. cashews
salt and pepper to taste
optional: halved grapes
German Pancakes
Recipe for: German Pancakes
From: Betty Lou Burton
6 Tbsp. butter or margarine – melt in oven in 9 x 13 pan until hot and sizzling
Combine:
1 c. flour
6 eggs
1/2 tsp. salt
1 c. milk
Pour batter into hot butter and bake at 450° for 20-25 minutes.
Serve with heated syrup.
From: Betty Lou Burton
6 Tbsp. butter or margarine – melt in oven in 9 x 13 pan until hot and sizzling
Combine:
1 c. flour
6 eggs
1/2 tsp. salt
1 c. milk
Pour batter into hot butter and bake at 450° for 20-25 minutes.
Serve with heated syrup.
Butterflake Orange Rolls
Recipe for: Butterflake Orange Rolls
From: Karen Miner
butterflake rolls (frozen dough)
1 stick margarine
1 orange
1/2 c. sugar
Grease muffin cups with margarine.
Put rolls in tins, ridges on top.
Wash 1 orange and grate peel. Mix with 1 stick of margarine and 1/2 c. sugar
(usually does about 3 dozen rolls).
Put towel lightly over.
Leave out and let rise 5 hours.
Bake at 400° for about 10 minutes.
From: Karen Miner
butterflake rolls (frozen dough)
1 stick margarine
1 orange
1/2 c. sugar
Grease muffin cups with margarine.
Put rolls in tins, ridges on top.
Wash 1 orange and grate peel. Mix with 1 stick of margarine and 1/2 c. sugar
(usually does about 3 dozen rolls).
Put towel lightly over.
Leave out and let rise 5 hours.
Bake at 400° for about 10 minutes.
Parmesan Bread
Recipe for: Parmesan Bread
From: Melissa Thomas
1/2 c. (2 oz.) grated Parmesan cheese
1/2 c. (1 stick) butter or margarine, softened
1/4 tsp. Italian seasoning
1 loaf French or Italian bread, cut in half lengthwise
Mix cheese, butter and seasoning; spread on cut surface of bread.
Place on cookie sheet. Bake at 400 for 8 to 10 minutes or until lightly browned.
From: Melissa Thomas
1/2 c. (2 oz.) grated Parmesan cheese
1/2 c. (1 stick) butter or margarine, softened
1/4 tsp. Italian seasoning
1 loaf French or Italian bread, cut in half lengthwise
Mix cheese, butter and seasoning; spread on cut surface of bread.
Place on cookie sheet. Bake at 400 for 8 to 10 minutes or until lightly browned.
Banana Bread
Recipe for: Banana Bread
From: Karen Miner
1/2 c. shortening
1 tsp. soda
1 c. sugar
1/2 tsp. salt
3 bananas
1 Tbsp. sour milk or water
3 eggs
1 c. chopped nuts (optional)
2 c. flour
Cream shortening, sugar & eggs. Mash bananas with fork and add.
Sift dry ingredients and add. Add chopped nuts.
Bake 1 hour at 350.
Cool before removing from pan.
Slice and butter.
From: Karen Miner
1/2 c. shortening
1 tsp. soda
1 c. sugar
1/2 tsp. salt
3 bananas
1 Tbsp. sour milk or water
3 eggs
1 c. chopped nuts (optional)
2 c. flour
Cream shortening, sugar & eggs. Mash bananas with fork and add.
Sift dry ingredients and add. Add chopped nuts.
Bake 1 hour at 350.
Cool before removing from pan.
Slice and butter.
Spiced Pumpkin Bread
Recipe for: Spiced Pumpkin Bread
From: Susan Thomas
3 c. sugar 1 tsp. ground cinnamon
1 c. vegetable oil 1 tsp. ground nutmeg
3 large eggs 1 tsp. baking soda
1 (16 oz.) can solid pack pumpkin 1/2 tsp. salt
3 c. flour 1/2 tsp. baking powder
1 tsp. ground cloves
Preheat oven to 350. Butter and flour two 9x5x3-inch loaf
pans.
Beat sugar and oil in large bowl to blend. Mix eggs and
pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda,
salt and baking powder into another large bowl.
Stir in pumpkin mixture in 2 additions. Divide batter equally between
pans. Bake until toothpick inserted in center comes out clean,
about 1 hour 10 minutes. Transfer to racks and let stand for
about 10 minutes (in pan). Using sharp knife, cut around edge of
loaves. Turn loaves onto racks and cool completely.
Makes 2 loaves.
From: Susan Thomas
3 c. sugar 1 tsp. ground cinnamon
1 c. vegetable oil 1 tsp. ground nutmeg
3 large eggs 1 tsp. baking soda
1 (16 oz.) can solid pack pumpkin 1/2 tsp. salt
3 c. flour 1/2 tsp. baking powder
1 tsp. ground cloves
Preheat oven to 350. Butter and flour two 9x5x3-inch loaf
pans.
Beat sugar and oil in large bowl to blend. Mix eggs and
pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda,
salt and baking powder into another large bowl.
Stir in pumpkin mixture in 2 additions. Divide batter equally between
pans. Bake until toothpick inserted in center comes out clean,
about 1 hour 10 minutes. Transfer to racks and let stand for
about 10 minutes (in pan). Using sharp knife, cut around edge of
loaves. Turn loaves onto racks and cool completely.
Makes 2 loaves.
Bread Sticks
Recipe for: Bread Sticks
From: Karen Miner
1/2 c. warm water
1 Tbsp. yeast
1 Tbsp. sugar
Dissolve yeast in water, add sugar. When dissolved, mix:
2 1/2 c. flour
1 1/2 Tbsp. sugar
2 tsp. salt
1 egg, unbeaten
3/4 c. warmed milk
Add this mixture to yeast. Will be gooey. Let rise 1 hour. Pour out on floured board and add enough flour to just knead lightly. Roll out into a rectangle (handle carefully – don’t roll hard). Cut down middle, lengthwise, then cut each half into sticks, cutting short side of dough. Dip top of each stick in melted butter & then parmesan cheese. Place on cookie sheet and let rise 1 hour. Bake on middle rack at 350 for 10-15 minutes.
From: Karen Miner
1/2 c. warm water
1 Tbsp. yeast
1 Tbsp. sugar
Dissolve yeast in water, add sugar. When dissolved, mix:
2 1/2 c. flour
1 1/2 Tbsp. sugar
2 tsp. salt
1 egg, unbeaten
3/4 c. warmed milk
Add this mixture to yeast. Will be gooey. Let rise 1 hour. Pour out on floured board and add enough flour to just knead lightly. Roll out into a rectangle (handle carefully – don’t roll hard). Cut down middle, lengthwise, then cut each half into sticks, cutting short side of dough. Dip top of each stick in melted butter & then parmesan cheese. Place on cookie sheet and let rise 1 hour. Bake on middle rack at 350 for 10-15 minutes.
Dinner Rolls
Recipe for: Dinner Rolls
From: Melissa Thomas
1 c. warm water
1 Tbsp. yeast
1/2 c. sugar
1/2 c. melted margarine or butter
3 eggs, beaten well
3/4 tsp. salt
4 c. flour
Dissolve yeast in water. Add 1 tsp. sugar to proof the yeast (not part of the 1/2 c. sugar shown above). Combine melted butter, sugar, salt and eggs in a large bowl. Mix well (can mix by hand) – pour in yeast and flour, mix together well. Dough will be very sticky and soft – don’t knead it or mix too much, and don’t add more flour. Let dough rise in a covered, greased bowl for 3 to 4 hours. Roll out 1/2 at a time. (It’s ok to add enough flour at this point to keep the dough from getting sticky, but only add enough to make it workable.) Cut triangles with a pizza cutter (as though cutting a pizza). Roll up, starting at wide end and rolling toward the point. Bake at 350 for 7 or 8 minutes (or until lightly browned). I spread melted butter on top when the rolls come out of the oven for extra flavor.
From: Melissa Thomas
1 c. warm water
1 Tbsp. yeast
1/2 c. sugar
1/2 c. melted margarine or butter
3 eggs, beaten well
3/4 tsp. salt
4 c. flour
Dissolve yeast in water. Add 1 tsp. sugar to proof the yeast (not part of the 1/2 c. sugar shown above). Combine melted butter, sugar, salt and eggs in a large bowl. Mix well (can mix by hand) – pour in yeast and flour, mix together well. Dough will be very sticky and soft – don’t knead it or mix too much, and don’t add more flour. Let dough rise in a covered, greased bowl for 3 to 4 hours. Roll out 1/2 at a time. (It’s ok to add enough flour at this point to keep the dough from getting sticky, but only add enough to make it workable.) Cut triangles with a pizza cutter (as though cutting a pizza). Roll up, starting at wide end and rolling toward the point. Bake at 350 for 7 or 8 minutes (or until lightly browned). I spread melted butter on top when the rolls come out of the oven for extra flavor.
Salsa
Recipe for: Salsa
From: Melissa Thomas
2 cans petite diced tomatoes (if fresh are out of season)
1/2 to 2/3 can diced jalapeños
1 yellow onion (use red onion if using fresh tomatoes)
juice from 2 limes
1 bunch cilantro, chopped
season salt to taste
From: Melissa Thomas
2 cans petite diced tomatoes (if fresh are out of season)
1/2 to 2/3 can diced jalapeños
1 yellow onion (use red onion if using fresh tomatoes)
juice from 2 limes
1 bunch cilantro, chopped
season salt to taste
Artichoke Dip
Recipe for: Artichoke Dip
From: Melissa Thomas
8 oz. can non-marinated artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 cup mayonnaise
8 oz. package cream cheese, softened
1 cup grated Parmesan cheese
1 clove garlic, minced
Mix together all ingredients except artichoke hearts and beat until smooth.
Add artichoke hearts. Place in a greased pie or quiche pan.
Bake, at 350 degrees, for 20 minutes.
Serve with crackers or toasted slices of baguette bread.
From: Melissa Thomas
8 oz. can non-marinated artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 cup mayonnaise
8 oz. package cream cheese, softened
1 cup grated Parmesan cheese
1 clove garlic, minced
Mix together all ingredients except artichoke hearts and beat until smooth.
Add artichoke hearts. Place in a greased pie or quiche pan.
Bake, at 350 degrees, for 20 minutes.
Serve with crackers or toasted slices of baguette bread.
Tamale Bean Dip
Recipe for: Tamale Bean Dip
From: JoAnn Miner
1 can chili with beans
1 can chili without beans
1 can tamales (about 15 oz.) – use sauce also
1 jar Kraft Old English cheese
4 oz. can diced green chilies
Remove paper from tamales and dice tamales (can cut up with scissors).
Heat all ingredients except cheese. When heated, add cheese.
Serve warm with tortilla chips.
From: JoAnn Miner
1 can chili with beans
1 can chili without beans
1 can tamales (about 15 oz.) – use sauce also
1 jar Kraft Old English cheese
4 oz. can diced green chilies
Remove paper from tamales and dice tamales (can cut up with scissors).
Heat all ingredients except cheese. When heated, add cheese.
Serve warm with tortilla chips.
Cheese Balls
Recipe for: Cheese Balls
From: Susan Thomas
6 (8 oz.) packages cream cheese
1 1/4 lbs. shredded cheddar cheese
1 pkg. dry Ranch dressing
2/3 cube margarine
3 green onions, chopped
Mix all ingredients together and roll in slivered almonds or your favorite nuts.
Makes 3 large cheese balls.
From: Susan Thomas
6 (8 oz.) packages cream cheese
1 1/4 lbs. shredded cheddar cheese
1 pkg. dry Ranch dressing
2/3 cube margarine
3 green onions, chopped
Mix all ingredients together and roll in slivered almonds or your favorite nuts.
Makes 3 large cheese balls.
Clam Chip Dip
Recipe for: Clam Chip Dip
From: Paul Miner
12 oz. Philadelphia cream cheese – cut up and soften
dash garlic salt or thin sliver garlic
1 c. canned minced clams (one small can)
4 Tbsp. clam broth – add more until right consistency
2 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. salt – scant
dash pepper
Makes about 2 cups – can use blender.
From: Paul Miner
12 oz. Philadelphia cream cheese – cut up and soften
dash garlic salt or thin sliver garlic
1 c. canned minced clams (one small can)
4 Tbsp. clam broth – add more until right consistency
2 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. salt – scant
dash pepper
Makes about 2 cups – can use blender.
8 layer Mexican Dip
Recipe for: 8 Layer Mexican Dip
From: Karen Miner
1 (17 oz.) can spicy refried beans
1 (4 oz.) can diced green chilies
1 (8 oz.) carton sour cream
1/2 pkg. dry taco seasoning (mix together with sour cream)
2 avocados – make guacamole:
1/4 tsp. garlic powder
1/4 tsp. seasoned pepper
1 tsp. lemon juice
1/4 tsp. salt
1 (8 oz.) can chopped black olives
1 c. shredded cheddar cheese
2 small tomatoes, diced
3 green onions, chopped
Layer on round platter in order given. Serve with tortilla chips.
From: Karen Miner
1 (17 oz.) can spicy refried beans
1 (4 oz.) can diced green chilies
1 (8 oz.) carton sour cream
1/2 pkg. dry taco seasoning (mix together with sour cream)
2 avocados – make guacamole:
1/4 tsp. garlic powder
1/4 tsp. seasoned pepper
1 tsp. lemon juice
1/4 tsp. salt
1 (8 oz.) can chopped black olives
1 c. shredded cheddar cheese
2 small tomatoes, diced
3 green onions, chopped
Layer on round platter in order given. Serve with tortilla chips.
Gaucamole
Gauc recipe-
Mix together the mashed pulp of two ripe avocados,
3 TBSP finely diced white onion, and 4 TBSP diced roma tomatoes.
Next stir in 4 TBSP of chopped cilantro,
2 TSBPs Finely chopped jalapeno peppers
and the juice of one lime.
Add salt to taste and it’s ready to serve.
Mix together the mashed pulp of two ripe avocados,
3 TBSP finely diced white onion, and 4 TBSP diced roma tomatoes.
Next stir in 4 TBSP of chopped cilantro,
2 TSBPs Finely chopped jalapeno peppers
and the juice of one lime.
Add salt to taste and it’s ready to serve.
Quick Cold Treats
Fill tiny plastic shot glasses with these combos: peaches and coconut, popcorn and caramel, or pears and crystallized ginger. Then, add miniature scoops of vanilla peach or mango ice cream and dig in. (See recipe for tasting trios)
For a quick cool down combo, top cream soda with cookie dough ice cream for a vanilla dream float. Cream soda comes in amber and clear varieties; both have the same old-fashioned flavor and give the float is smooth vanilla taste.
A great way to have a meltdown: chocolate cupcake ice cream sandwiches. Top off purchased cupcakes with a nutty maraschino cherry sauce.
Sherbet fruit pops combine frozen kiwi and fruit sherbets for frosty refreshment.
Sandwich sherbet striped with watermelon, orange, cherry, pineapple, and banana flavors between sugar cookies for these tropical treat sandwiches. The cookies bake in seven minutes. Pucker up with a lemon drop shake- just blend vanilla ice cream with lemonade. For an extra dash of sparkle, rim the glass with crushed lemon drop candies and sugar.
Top the double melon bowl ( cantaloupe shell) – with a blend of pureed cantaloupe and softened vanilla frozen yogurt served tight in the melon shell with frozen watermelon chunks.
For a quick cool down combo, top cream soda with cookie dough ice cream for a vanilla dream float. Cream soda comes in amber and clear varieties; both have the same old-fashioned flavor and give the float is smooth vanilla taste.
A great way to have a meltdown: chocolate cupcake ice cream sandwiches. Top off purchased cupcakes with a nutty maraschino cherry sauce.
Sherbet fruit pops combine frozen kiwi and fruit sherbets for frosty refreshment.
Sandwich sherbet striped with watermelon, orange, cherry, pineapple, and banana flavors between sugar cookies for these tropical treat sandwiches. The cookies bake in seven minutes. Pucker up with a lemon drop shake- just blend vanilla ice cream with lemonade. For an extra dash of sparkle, rim the glass with crushed lemon drop candies and sugar.
Top the double melon bowl ( cantaloupe shell) – with a blend of pureed cantaloupe and softened vanilla frozen yogurt served tight in the melon shell with frozen watermelon chunks.
CITRUS SALSA SALMON
CITRUS SALSA SALMON
4 4-5 oz skinless salmon fillets (3/4 inch thick)
1/3 cup red jalapeno jelly
3 medium oranges, peeled, seeded and coarsely chopped
1 medium grapefruit, peeled and sectioned
1 cup grape or cherry tomatoes, halved
Heat broiler, lightly spring salmon with alt and pepper. In small saucepan over low heart melt jelly. Brush 2 TBSP of jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes with tested with a fork.Meanwhile, for fresh citrus salsa, in medium bowl combine chopped oranges, grapefruit, halve tomatoes, and remaining jelly.
Serves 4.
4 4-5 oz skinless salmon fillets (3/4 inch thick)
1/3 cup red jalapeno jelly
3 medium oranges, peeled, seeded and coarsely chopped
1 medium grapefruit, peeled and sectioned
1 cup grape or cherry tomatoes, halved
Heat broiler, lightly spring salmon with alt and pepper. In small saucepan over low heart melt jelly. Brush 2 TBSP of jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes with tested with a fork.Meanwhile, for fresh citrus salsa, in medium bowl combine chopped oranges, grapefruit, halve tomatoes, and remaining jelly.
Serves 4.
cooking tips
How to store Berries- Refrigerate berries in a single layer, loosely covered up to 2 days. Rinse just before using. Use within 2 to 3 days and allow berries to come to room temp for the best flavor.
Cutting phylo dough requires a sharp knife- press down firmly to cut. Don't saw, which tears the dough.
Small baby vegetables- cut iceberg in half and top with chicken or tuna salad. See melissas.com or boggiatto.com for more.
For deep rich color when dyeing Easter eggs, use past or gel food coloring. Add a teaspoon of vinegar to ¾ cup of hot water and stir in color until water is a deep hue.
Two bite burgers-“sliders” shape pound of ground beef into eight patties; broil, grill or fry to 160 degrees and serve in round dinner rolls or miniature buns
To save money by stocking up during sales use within these guidelines:
Cooked chicken breasts- 4 months
Cooked meat dished: 3 months
Uncooked poultry: 1 year
Uncooked beef roast/steaks: 1 year
Uncooked pork roasts/chop: 6 months
Uncooked ground beef: 4 months
Frozen veg and fruits:1 year
Bread and tortillas: 3 to 6 months
Butter: 6 months
COLD FACTS
Freeze fast: quick and even freezing help preserve the taste and texture of foods. Divide large amounts of food into 1 to 2 serving proportions; let cool at room temp for 30 minutes. (of cooling longer –refrigerate)
Once cool, seal container and freeze
If freezing several items at once, allow enough space around them so cold air can circulate and freeze the food more evenly
Smart Storage- make freezer bags easy to stack and thaw by laying the sealed bags in a wide metal pan to freeze flat. Once frozen, remove from pan and stack. Place items to be stored the longest in the coldest part of the freezer at the back. Use the door for items to be used the soonest.
UES IT- attach an index card to the fridge to keep track of what’s in the freezer and that date it went in. before grocery shopping check the list to see what you have on hand in the freezer.
TYPES OF OILS:
Toasted sesame oil- contains antioxidants. Best for- adding rich nutty flavor to Asian dishes
Canola oil. High in cholesterol-reducing polyunsat. Fats. Best for-sautéing, especially foods from central and south Am. and baking.
Soybean oil- A higher proportion of polyunsat. Fast mean “for lower cholesterol use this instead of olive oil. BEST FOR- Everyday cooling, including sautéing.
Olive oil- high in hear healthy monounsat. Fats. Helps reduce bad choel. Best for- use extra virgin in salad dressings and sauces. Use regular olive oil for sautéing
Peanut Oil- contains vitamin E and heart healthy plan steroll good ration of saturated, mon. and poloyunsat. Fats. Best for stir fries, cheese dishes.
Cutting phylo dough requires a sharp knife- press down firmly to cut. Don't saw, which tears the dough.
Small baby vegetables- cut iceberg in half and top with chicken or tuna salad. See melissas.com or boggiatto.com for more.
For deep rich color when dyeing Easter eggs, use past or gel food coloring. Add a teaspoon of vinegar to ¾ cup of hot water and stir in color until water is a deep hue.
Two bite burgers-“sliders” shape pound of ground beef into eight patties; broil, grill or fry to 160 degrees and serve in round dinner rolls or miniature buns
To save money by stocking up during sales use within these guidelines:
Cooked chicken breasts- 4 months
Cooked meat dished: 3 months
Uncooked poultry: 1 year
Uncooked beef roast/steaks: 1 year
Uncooked pork roasts/chop: 6 months
Uncooked ground beef: 4 months
Frozen veg and fruits:1 year
Bread and tortillas: 3 to 6 months
Butter: 6 months
COLD FACTS
Freeze fast: quick and even freezing help preserve the taste and texture of foods. Divide large amounts of food into 1 to 2 serving proportions; let cool at room temp for 30 minutes. (of cooling longer –refrigerate)
Once cool, seal container and freeze
If freezing several items at once, allow enough space around them so cold air can circulate and freeze the food more evenly
Smart Storage- make freezer bags easy to stack and thaw by laying the sealed bags in a wide metal pan to freeze flat. Once frozen, remove from pan and stack. Place items to be stored the longest in the coldest part of the freezer at the back. Use the door for items to be used the soonest.
UES IT- attach an index card to the fridge to keep track of what’s in the freezer and that date it went in. before grocery shopping check the list to see what you have on hand in the freezer.
TYPES OF OILS:
Toasted sesame oil- contains antioxidants. Best for- adding rich nutty flavor to Asian dishes
Canola oil. High in cholesterol-reducing polyunsat. Fats. Best for-sautéing, especially foods from central and south Am. and baking.
Soybean oil- A higher proportion of polyunsat. Fast mean “for lower cholesterol use this instead of olive oil. BEST FOR- Everyday cooling, including sautéing.
Olive oil- high in hear healthy monounsat. Fats. Helps reduce bad choel. Best for- use extra virgin in salad dressings and sauces. Use regular olive oil for sautéing
Peanut Oil- contains vitamin E and heart healthy plan steroll good ration of saturated, mon. and poloyunsat. Fats. Best for stir fries, cheese dishes.
Recipes from Quick and Heathly Vol II
Recipe from Quick and Healthy Vol II by Brenda J Ponichtera
(I copied these from the cookbook, while I was Nannying in Ann Arbor).
Cheese Sauce
1 cup cold skim milk, divided
2 TB unbleached flour
¼ tsp salt (opt)
1/8 tsp pepper
2 oz. reduced fat sharp cheese, cut in small pieces
Combine ½ milk with flour in covered container and shake well to prevent lumps. Pour into a 4 cup glass measuing cup alone with the rest of the milk and seasonings. Cook in microwave on high for 3 to 4 mins, stirring with a wire wisk every 30 seconds until thickened. Add chesse and stir until melted.
2 Tbsp = 40 cal 1 gram of fat
Spanish Bean dip
I can (16 oz) Refried beans
½ cup light cream cheese
¼ cup salsa, thick and chuncky
Mix all ingredients in a microwaveable bowl. Cover and cook on high unitl hot (about 1 min), stir several times while cooking.
Herbed Cream Cheese
8 oz tub light cream cheese , at room temp
2 TB light mayo
1 tsp. lemon juice
1 tsp chopped garlic
½ tsp pnion powder
½ tsp Italian seasoning
Mix all together. Serve on bagel, crackers, toast, cucumbers, zucchini, celery or other crisp foods.
BBQ corn on the cob
Cook unshucked corn for 15 minutes turning corn several times shile cooking. Remove corn and cool enogh to handle.
Oven Fried Parmesean Potatoes
4 Med potatoes (about 5 oz each)
1 TB canola oil
TB Grated Parmeaean
½ tsp garlic powder
½ tsp paprika
1/8 tsp pepper
Salt to taste
Preheat oven to 450 degrees. Scrub potatoes, but don’t peel. Cut in wedges or strips. Place potato slices in platic bag with oil and shake well to coast evenly. In a plastic bag, mix seasonings. Add potatoes and shake to coat. Arrange potatotes on single layer, pon baking sheet wthat had been sprayed with non-stick spray. Bake for 30 -35 mins or until golden brown
Turkey rotinit salad
Can serve on a bed of lettuce. Use left over chicken or turkey
4oz rotinit noodles- corkscrew shape (about 1 ½ cups dry)
¾ cup broccili
¾ sliced carrots
1 ½ cups cooked cubed turkey breast
3 TBSP nonfat Italian or ranch style dressing
Cook past, omitting salt and oil. Drain and cool. Add veggies and turkey. Toss with dressing.
(I copied these from the cookbook, while I was Nannying in Ann Arbor).
Cheese Sauce
1 cup cold skim milk, divided
2 TB unbleached flour
¼ tsp salt (opt)
1/8 tsp pepper
2 oz. reduced fat sharp cheese, cut in small pieces
Combine ½ milk with flour in covered container and shake well to prevent lumps. Pour into a 4 cup glass measuing cup alone with the rest of the milk and seasonings. Cook in microwave on high for 3 to 4 mins, stirring with a wire wisk every 30 seconds until thickened. Add chesse and stir until melted.
2 Tbsp = 40 cal 1 gram of fat
Spanish Bean dip
I can (16 oz) Refried beans
½ cup light cream cheese
¼ cup salsa, thick and chuncky
Mix all ingredients in a microwaveable bowl. Cover and cook on high unitl hot (about 1 min), stir several times while cooking.
Herbed Cream Cheese
8 oz tub light cream cheese , at room temp
2 TB light mayo
1 tsp. lemon juice
1 tsp chopped garlic
½ tsp pnion powder
½ tsp Italian seasoning
Mix all together. Serve on bagel, crackers, toast, cucumbers, zucchini, celery or other crisp foods.
BBQ corn on the cob
Cook unshucked corn for 15 minutes turning corn several times shile cooking. Remove corn and cool enogh to handle.
Oven Fried Parmesean Potatoes
4 Med potatoes (about 5 oz each)
1 TB canola oil
TB Grated Parmeaean
½ tsp garlic powder
½ tsp paprika
1/8 tsp pepper
Salt to taste
Preheat oven to 450 degrees. Scrub potatoes, but don’t peel. Cut in wedges or strips. Place potato slices in platic bag with oil and shake well to coast evenly. In a plastic bag, mix seasonings. Add potatoes and shake to coat. Arrange potatotes on single layer, pon baking sheet wthat had been sprayed with non-stick spray. Bake for 30 -35 mins or until golden brown
Turkey rotinit salad
Can serve on a bed of lettuce. Use left over chicken or turkey
4oz rotinit noodles- corkscrew shape (about 1 ½ cups dry)
¾ cup broccili
¾ sliced carrots
1 ½ cups cooked cubed turkey breast
3 TBSP nonfat Italian or ranch style dressing
Cook past, omitting salt and oil. Drain and cool. Add veggies and turkey. Toss with dressing.
Thursday, September 2, 2010
Citrus Marinated Chops
So I really wasn't a fan of this recipe but will post it to meet my goal of one new recipe a week! I found this recipe on the sticker on the package the chops came in.
4 pork chops boneless or bone in, about 1 1/4 thick- The recipe came on a bone in package with 6 chops so I used it on that, perhaps it would be better with boneless?
1/2 cup Orange Juice
2 TBSP olive oil
2 crushed garlic clovers
2 tsp ground cumin
1/4 tsp coarsely ground black pepper
Place chops in a large self sealing bag, combine remaining ingredients and pour over chops. Seal bag and refrigerate for 4 -24 hours. Remove chops from marinate (discard) and grill over medium hot coals, or broil on a pre - heated broiler pan 3-5 inches from heat source for 12-15 minutes, turning to brown evenly while cooking. Serve chops immediately. Serves 4.
I broiled a little longer (I had put them in for 12 minutes and forgot to rotate. They were a little tough and fatty.
4 pork chops boneless or bone in, about 1 1/4 thick- The recipe came on a bone in package with 6 chops so I used it on that, perhaps it would be better with boneless?
1/2 cup Orange Juice
2 TBSP olive oil
2 crushed garlic clovers
2 tsp ground cumin
1/4 tsp coarsely ground black pepper
Place chops in a large self sealing bag, combine remaining ingredients and pour over chops. Seal bag and refrigerate for 4 -24 hours. Remove chops from marinate (discard) and grill over medium hot coals, or broil on a pre - heated broiler pan 3-5 inches from heat source for 12-15 minutes, turning to brown evenly while cooking. Serve chops immediately. Serves 4.
I broiled a little longer (I had put them in for 12 minutes and forgot to rotate. They were a little tough and fatty.
Wednesday, September 1, 2010
Strawberry Frosting
Kristy and I were practicing our fondant skills and while doing so, I realized we didn't have any frosting. I had pulled out a quick cake mix that was Strawberry cake and instantly thought of this recipe I have been wanting to try. It was DELICIOUS!!!
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