1 Large (24oz) Cottage Cheese
1/2 onion - chopped
1 cup Pecan Meal
5 eggs
1/4 cup butter or margarine - melted
2 Tbl. Beef Seasoning (McKay's)
7 cups Special K cereal
Mix all of the above ingredients together. Add the Special K and mix gently. Put into a loaf pan.
Pre heat over to 350° for 1 hour.
The pecan meal gives this dish a very flavorful taste. Try it, you will not be disappointed. Alysha Griffith, a wonderful vegetarian cook provided this recipe. She has two small boys that love it.
Monday, December 17, 2007
Rice Oriental-Vegetarian Dish
2 boxes Uncle Bens Long Grain and Wild Rice (original recipe)
2 cans Worthington Diced Chik
1-2 cups Colby Jack Shredded Cheese
1 can Campbell's Cream of Mushroom soup
1 can of Mushrooms
1 can Water Chestnuts
1 small tub Sour Cream
1/4 cup butter or margarine
Cook rice according to package directions. Combine all ingredients and put into a 9 X 13 baking dish.
Bake 350° for 1 hour
This is a vegetarian recipe but can be adapted by using chicken chunks. This recipe was provided by Alysha Griffith, a very talented young mother and cook. Try it, it is delicious.
2 cans Worthington Diced Chik
1-2 cups Colby Jack Shredded Cheese
1 can Campbell's Cream of Mushroom soup
1 can of Mushrooms
1 can Water Chestnuts
1 small tub Sour Cream
1/4 cup butter or margarine
Cook rice according to package directions. Combine all ingredients and put into a 9 X 13 baking dish.
Bake 350° for 1 hour
This is a vegetarian recipe but can be adapted by using chicken chunks. This recipe was provided by Alysha Griffith, a very talented young mother and cook. Try it, it is delicious.
Elsa's Liver Pate
2 sticks butter
3 large onions, thinly sliced
1 # chicken livers, rinsed and dried then trimmed of any connective tissue
1 tsp salt
½ tsp black pepper
½ tsp ground thyme
8 slices sprouted wheat bread or pumpernickel
1 small jar baby gherkins
2 shallots, finely chopped
½ cup grainy Dijon mustard
¼ cup capers, drained
Preheat oven to 400°
In large skillet, melt butter. Add onions and sweat them 15 minutes-DO NOT BROWN.
When onions are sweet and tender, add livers and raise heat. Cook until livers are firm and cooked through-5-6 minutes. Combine salt, pepper and thyme and sprinkle over livers and onions. Place mixture in a food processor in batches and grind until smooth. Transfer to serving ball.
Place bread on a cookie sheet and bake in over to dry out and toast-5-6 minutes.
Cut toasted bread slices from corner to corner. Pile triangles into a bread basket.
Arrange ramekins with shallots, gherkins, Dijon mustard and capers around warm spread and toast basket.
Leftover spread can be refrigerated for several days.
3 large onions, thinly sliced
1 # chicken livers, rinsed and dried then trimmed of any connective tissue
1 tsp salt
½ tsp black pepper
½ tsp ground thyme
8 slices sprouted wheat bread or pumpernickel
1 small jar baby gherkins
2 shallots, finely chopped
½ cup grainy Dijon mustard
¼ cup capers, drained
Preheat oven to 400°
In large skillet, melt butter. Add onions and sweat them 15 minutes-DO NOT BROWN.
When onions are sweet and tender, add livers and raise heat. Cook until livers are firm and cooked through-5-6 minutes. Combine salt, pepper and thyme and sprinkle over livers and onions. Place mixture in a food processor in batches and grind until smooth. Transfer to serving ball.
Place bread on a cookie sheet and bake in over to dry out and toast-5-6 minutes.
Cut toasted bread slices from corner to corner. Pile triangles into a bread basket.
Arrange ramekins with shallots, gherkins, Dijon mustard and capers around warm spread and toast basket.
Leftover spread can be refrigerated for several days.
Five Minute Fudge
12 oz semisweet chocolate chips
1 cup butterscotch chips
14 oz can sweetened condensed milk (save the can)
1 tsp pure vanilla extract
8 oz chopped walnuts or pecans
½ cup raisins or currants
Candied red and green cherries to decorate
Softened butter to grease a 8 inch cake pan
Grease the pan. Pour the chocolate chips and butterscotch chips, condensed milk and vanilla into a medium heavy bottom saucepan. Heat on low, stirring constantly.
Stir until melted together, about 2-3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the can covered with plastic wrap to form a wreath or ring shape. Push the can back to the middle if the fudge moves it away from center. Cut the red and green cherries to make holly. Garnish with walnuts or pecan between the holly.
Put the fudge in the refrigerator and chill until firm. Remove from pan and slice.
Variations:
Substitute chocolate chips with white chips.
Substitute pistachio nuts for walnuts.
Substitute dried cranberries for currants.
1 cup butterscotch chips
14 oz can sweetened condensed milk (save the can)
1 tsp pure vanilla extract
8 oz chopped walnuts or pecans
½ cup raisins or currants
Candied red and green cherries to decorate
Softened butter to grease a 8 inch cake pan
Grease the pan. Pour the chocolate chips and butterscotch chips, condensed milk and vanilla into a medium heavy bottom saucepan. Heat on low, stirring constantly.
Stir until melted together, about 2-3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the can covered with plastic wrap to form a wreath or ring shape. Push the can back to the middle if the fudge moves it away from center. Cut the red and green cherries to make holly. Garnish with walnuts or pecan between the holly.
Put the fudge in the refrigerator and chill until firm. Remove from pan and slice.
Variations:
Substitute chocolate chips with white chips.
Substitute pistachio nuts for walnuts.
Substitute dried cranberries for currants.
Beef and Burgandy
¼ c EVOO
2 ½ or 3 lbs lean sirloin, but into large bite size pieces
3 T flour, plus some for dredging
Coarse salt and black pepper
½ lb good quality bacon, chopped
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 bay leaf
2 T or 5-6 sprigs of Thyme, chopped
One bottle good quality French Burgundy wine
2 cups beef stock
5 T butter, divided
1 cup pearl onions
1 T sugar, rounded
½ lb white mushrooms, halved
1 T orange zest
1 T lemon zest
¼ cup flat leaf parsley
2 packages Near East original rice pilaf-prepared according to package directions
½ cup smoked almonds
Preheat over to 375°
In a heavy pot with tight fitting lid that can transfer to over add EVOO. Heat until very hot. Dredge beef in flour and add to hot pan. Season with salt and pepper and remove from pan. Working in two batches, brown meat evenly on all sides-about 5 minutes per batch. Remove meat and add bacon to pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add beef stock to pot. Add thyme and add wine and beef stock to cover meat. Cover pot, transfer to oven and cook 90 minutes.
While meat cooks, in a small skillet over med heat, melt 3 T of butter. Add 3 T of flour and whisk a minute or two to form a roux. Transfer to a small dish and reserve. Add 1 T of butter to pan. When melted add pearl onions. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown and glazed all over 10-12 mins. Transfer onions to a small dish, wipe pan clean and return to heat. Melt 1 T of butter and add mushroom caps and cook until mushrooms are lightly brown and tender, about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Turn pan off and reserve.
20 minutes before meat comes out of the oven, make a double batch of rice. When rice is done fluff with fork and stir in almonds.
Remove beef from oven and remove lid. Place over med heat on stove top. Whisk your roux into the beef mixture to thicken gravy. Add mushrooms and pearl onions to pan and stir. Remove bay leaf. Garnish meat and rice with parsley. Serve directly from pot.
2 ½ or 3 lbs lean sirloin, but into large bite size pieces
3 T flour, plus some for dredging
Coarse salt and black pepper
½ lb good quality bacon, chopped
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 bay leaf
2 T or 5-6 sprigs of Thyme, chopped
One bottle good quality French Burgundy wine
2 cups beef stock
5 T butter, divided
1 cup pearl onions
1 T sugar, rounded
½ lb white mushrooms, halved
1 T orange zest
1 T lemon zest
¼ cup flat leaf parsley
2 packages Near East original rice pilaf-prepared according to package directions
½ cup smoked almonds
Preheat over to 375°
In a heavy pot with tight fitting lid that can transfer to over add EVOO. Heat until very hot. Dredge beef in flour and add to hot pan. Season with salt and pepper and remove from pan. Working in two batches, brown meat evenly on all sides-about 5 minutes per batch. Remove meat and add bacon to pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add beef stock to pot. Add thyme and add wine and beef stock to cover meat. Cover pot, transfer to oven and cook 90 minutes.
While meat cooks, in a small skillet over med heat, melt 3 T of butter. Add 3 T of flour and whisk a minute or two to form a roux. Transfer to a small dish and reserve. Add 1 T of butter to pan. When melted add pearl onions. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown and glazed all over 10-12 mins. Transfer onions to a small dish, wipe pan clean and return to heat. Melt 1 T of butter and add mushroom caps and cook until mushrooms are lightly brown and tender, about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Turn pan off and reserve.
20 minutes before meat comes out of the oven, make a double batch of rice. When rice is done fluff with fork and stir in almonds.
Remove beef from oven and remove lid. Place over med heat on stove top. Whisk your roux into the beef mixture to thicken gravy. Add mushrooms and pearl onions to pan and stir. Remove bay leaf. Garnish meat and rice with parsley. Serve directly from pot.
Chicken and Biscuits
2 qts chicken stock
2 ½ lbs boneless, skinless chicken breast
5 T butter, divided
2 T EVOO (Extra virgin olive oil)
2 large carrots, peeled and sliced into ½ inch thick slices
1 large onion, peeled and chopped
4 ribs celery from heart, chopped
2 large russets potatoes, peeled and chopped
Coarse salt and pepper
1 bay leaf
1 cup frozen peas
¼ cup fresh flat leaf parsley
3 T fresh dill, chopped
2 tubes bake off biscuits
Pinches of cayenne pepper
Heat chicken stock to a boil in deep skillet or pot. Add chicken breast and poach at a gentle simmer until cooked through – 10-12 mins. Remove chicken, cut into bite size pieces and reserve.
Heat a large deep pot over med heat. Add 2 T butter plus 2 T EVOO. When butter melts into oil, add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown. In a small skillet, add 3 T butter, whisk in flour, and cook few minutes to form a roux. Remove and reserve.
To vegetables add the chicken and stock that the chicken cooked in, pouring stock through a strainer to remove any by products. Whisk in roux to chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.
Bake biscuits according to package directions. Sprinkle top of each biscuit with a little cayenne pepper just before baking.
When ready to serve, stir in peas, dill and parsley. Split biscuit and place in bottom of shallow bowl and ladle chicken on top.
2 ½ lbs boneless, skinless chicken breast
5 T butter, divided
2 T EVOO (Extra virgin olive oil)
2 large carrots, peeled and sliced into ½ inch thick slices
1 large onion, peeled and chopped
4 ribs celery from heart, chopped
2 large russets potatoes, peeled and chopped
Coarse salt and pepper
1 bay leaf
1 cup frozen peas
¼ cup fresh flat leaf parsley
3 T fresh dill, chopped
2 tubes bake off biscuits
Pinches of cayenne pepper
Heat chicken stock to a boil in deep skillet or pot. Add chicken breast and poach at a gentle simmer until cooked through – 10-12 mins. Remove chicken, cut into bite size pieces and reserve.
Heat a large deep pot over med heat. Add 2 T butter plus 2 T EVOO. When butter melts into oil, add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown. In a small skillet, add 3 T butter, whisk in flour, and cook few minutes to form a roux. Remove and reserve.
To vegetables add the chicken and stock that the chicken cooked in, pouring stock through a strainer to remove any by products. Whisk in roux to chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.
Bake biscuits according to package directions. Sprinkle top of each biscuit with a little cayenne pepper just before baking.
When ready to serve, stir in peas, dill and parsley. Split biscuit and place in bottom of shallow bowl and ladle chicken on top.
Oprah's Pomegranate Martini
1 ½ cup Pomegranate juice
2 oz Absolute Citron Vodka
1 oz Cointreau
Ice
Shake ingredients in a shaker and put in chilled martini glasses. Add lemon or lime slices as garnishment for glasses.
2 oz Absolute Citron Vodka
1 oz Cointreau
Ice
Shake ingredients in a shaker and put in chilled martini glasses. Add lemon or lime slices as garnishment for glasses.
Spanish Shrimp
1 pkg (3 ½ oz) fully cooked Chorizo Sausage, sliced
1 ½ lb peeled, deveined raw large shrimp
½ cup dry white wine
Heat oil in a large skillet over med heat. Add chorizo and sauté 2 mins. or until browned.
Add shrimp and saute 1 to 2 minutes or until they turn pink
Add sherry and sauté 1 minute or until shrimp are cooked through. Garnish with chopped parsley.
Variation: Sauté 2 cloves garlic and ¼ tsp crushed red pepper flakes with chorizo.
Add cherry tomatoes
Serve over rice.
1 ½ lb peeled, deveined raw large shrimp
½ cup dry white wine
Heat oil in a large skillet over med heat. Add chorizo and sauté 2 mins. or until browned.
Add shrimp and saute 1 to 2 minutes or until they turn pink
Add sherry and sauté 1 minute or until shrimp are cooked through. Garnish with chopped parsley.
Variation: Sauté 2 cloves garlic and ¼ tsp crushed red pepper flakes with chorizo.
Add cherry tomatoes
Serve over rice.
Scotties
½ cup packed brown sugar
½ cup granulated sugar
1 stick (1/2 cup) unsalted butter
1 large egg
1 cup all purpose flour
Pinch of salt
1 tsp vanilla extract
1 cup chopped nuts
Heat oven to 325°.
Line a 9 inch square pan with foil. Let foil extend over sides.
Put sugars and butter in a 2 qt saucepan. Cook over med heat, stirring, 5 minutes or until butter is melted and sugar dissolved. Remove from heat and let cool about 5 minutes.
Whisk in egg, then whisk in remaining ingredients until well blended.
Spread in prepared pan. Bake 30- 35 minutes until sides begin to pull away from pan and pick inserted in middle comes out with moist crumbs clinging. Batter rise, then fall. Edges will be higher than the center. Cool in pan on wire rack.
Lift by foil ends onto cutting board. Cut into 6 inch strips, then cut each strip into 6 pieces. Store in an airtight container at room temperature up to 1 week.
½ cup granulated sugar
1 stick (1/2 cup) unsalted butter
1 large egg
1 cup all purpose flour
Pinch of salt
1 tsp vanilla extract
1 cup chopped nuts
Heat oven to 325°.
Line a 9 inch square pan with foil. Let foil extend over sides.
Put sugars and butter in a 2 qt saucepan. Cook over med heat, stirring, 5 minutes or until butter is melted and sugar dissolved. Remove from heat and let cool about 5 minutes.
Whisk in egg, then whisk in remaining ingredients until well blended.
Spread in prepared pan. Bake 30- 35 minutes until sides begin to pull away from pan and pick inserted in middle comes out with moist crumbs clinging. Batter rise, then fall. Edges will be higher than the center. Cool in pan on wire rack.
Lift by foil ends onto cutting board. Cut into 6 inch strips, then cut each strip into 6 pieces. Store in an airtight container at room temperature up to 1 week.
Friday, December 7, 2007
Whole Wheat Banana Bread
1/3 cup salted butter – softened (if using unsalted butter, add 1/8 tsp. salt)
¼ cup coconut oil
¼ cup Unsulphered Blackstrap Molasses
½ cup honey
1 egg
2-3 ripe bananas- mashed
1/3 cup Kefir (may substitute yogurt or sour cream)
2 Tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon baking powder
½ teaspoon soda
2 ½ cups whole wheat flour
Preheat oven to 350°
Cream together butter and oil until smooth. Add molasses and honey and mix well. Add egg, Kefir and bananas and mix for about 30 seconds.
Sift together cinnamon, nutmeg, cloves, baking powder, soda and whole wheat flour.
Slowly add dry ingredients to wet mixture and blend for about 1 minute.
Pour into a loaf pan and bake at 350° for 55-60 minutes or until toothpick comes out clean.
¼ cup coconut oil
¼ cup Unsulphered Blackstrap Molasses
½ cup honey
1 egg
2-3 ripe bananas- mashed
1/3 cup Kefir (may substitute yogurt or sour cream)
2 Tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon baking powder
½ teaspoon soda
2 ½ cups whole wheat flour
Preheat oven to 350°
Cream together butter and oil until smooth. Add molasses and honey and mix well. Add egg, Kefir and bananas and mix for about 30 seconds.
Sift together cinnamon, nutmeg, cloves, baking powder, soda and whole wheat flour.
Slowly add dry ingredients to wet mixture and blend for about 1 minute.
Pour into a loaf pan and bake at 350° for 55-60 minutes or until toothpick comes out clean.
Tuesday, November 6, 2007
Crab Dip/Salad
1 lb# of imitation crab meat-flake style
2 cups mayonnaise-Hellman’s is best
2 stalks celery with leaves
2 bunches green onions
Chop crab, celery and onions into small pieces. Mix well with mayo and refrigerate for 2 hour or overnight before serving.
Serve with crackers or chips. This can also be served on a bed of lettuce as a luncheon salad.
Do not use Miracle Whip as a substitute. The flavor is not the same.
Everyone loves this dip and will keep for up to 1 week in the refrigerator.
2 cups mayonnaise-Hellman’s is best
2 stalks celery with leaves
2 bunches green onions
Chop crab, celery and onions into small pieces. Mix well with mayo and refrigerate for 2 hour or overnight before serving.
Serve with crackers or chips. This can also be served on a bed of lettuce as a luncheon salad.
Do not use Miracle Whip as a substitute. The flavor is not the same.
Everyone loves this dip and will keep for up to 1 week in the refrigerator.
Key Lime Pie
1 box Lime Jell-o
¼ cup boiling water
2 containers Key Lime Pie flavored yogurt
1 8 oz carton Cool Whip (thawed)
1 prepared graham cracker crust
Dissolve jell-o in boiling water-Be sure to use only ¼ cup!
Stir in Key Lime yogurt
Stir in Cool Whip
Place mixture in graham cracker crust and refrigerate until set- two hours or overnight.
Garnish with Redi-Whip and curled Lime strips.
¼ cup boiling water
2 containers Key Lime Pie flavored yogurt
1 8 oz carton Cool Whip (thawed)
1 prepared graham cracker crust
Dissolve jell-o in boiling water-Be sure to use only ¼ cup!
Stir in Key Lime yogurt
Stir in Cool Whip
Place mixture in graham cracker crust and refrigerate until set- two hours or overnight.
Garnish with Redi-Whip and curled Lime strips.
Chicken Casserole
1 box chicken stuffing mix
8 oz shredded sharp cheddar cheese
4 chicken breast or chicken strips
1 can Cream of Chicken soup
½ can of water
Make stuffing according to box directions. After fluffing with fork, put in bottom of 9 x 13 pan. Sprinkle ½ of cheese on top of dressing. Lay chicken pieces on top of cheese. Sprinkle with remaining cheese. Mix soup with water and pour on top of cheese.
Bake 350° for 1 hour or until chicken is completely cooked through.
This is wonderfully quick and very tastly recipe. Try it with any chicken or substitute pork stuffing and pork chops.
8 oz shredded sharp cheddar cheese
4 chicken breast or chicken strips
1 can Cream of Chicken soup
½ can of water
Make stuffing according to box directions. After fluffing with fork, put in bottom of 9 x 13 pan. Sprinkle ½ of cheese on top of dressing. Lay chicken pieces on top of cheese. Sprinkle with remaining cheese. Mix soup with water and pour on top of cheese.
Bake 350° for 1 hour or until chicken is completely cooked through.
This is wonderfully quick and very tastly recipe. Try it with any chicken or substitute pork stuffing and pork chops.
Sunday, August 19, 2007
Beef Stroganoff
1 lb. beef sirloin steak, cut across the grain into bite size pieces
2 tbsp. all purpose flour
1 cup sour cream
2 tsp. beef bouillon granules, or beef base paste
½ cup water
2 tbsp. butter
1 ½ cups sliced fresh mushrooms, or 2 cans mushroom pieces and stems
½ cup chopped onion
1 clove minced garlic
Stir flour into sour cream. Stir beef bouillon into water, then add to sour cream mixture.
Melt butter in skillet over medium-high heat. Add half of beef sirloin, and brown. Remove meat, and add remaining meat, onion, garlic and mushrooms. Cook until meat is brown. Return all meat to skillet, and stir in sour cream mixture. Heat and stir until thickened and bubbly. Serve over cooked noodles.
2 tbsp. all purpose flour
1 cup sour cream
2 tsp. beef bouillon granules, or beef base paste
½ cup water
2 tbsp. butter
1 ½ cups sliced fresh mushrooms, or 2 cans mushroom pieces and stems
½ cup chopped onion
1 clove minced garlic
Stir flour into sour cream. Stir beef bouillon into water, then add to sour cream mixture.
Melt butter in skillet over medium-high heat. Add half of beef sirloin, and brown. Remove meat, and add remaining meat, onion, garlic and mushrooms. Cook until meat is brown. Return all meat to skillet, and stir in sour cream mixture. Heat and stir until thickened and bubbly. Serve over cooked noodles.
Monday, August 13, 2007
Mushroon Zucchini Soup
Serves 8-10
Prepares in 15 minutes
6 cups chicken broth
1 ½ pounds of zucchini (about 3)
2 pounds of fresh mushrooms
2 3-oz packages of cream cheese with chives
Salt and pepper to taste
1 teaspoon curry powder
Bring chick broth to boil in a large saucepan. Slice zucchini 1 inch thick. Clean then break mushrooms in half. Add the vegetables to the boiling broth. Cover and simmer 7-8 minutes.
Purée with cream cheese in a blender or food processor. Add salt and pepper to taste and curry powder if desired.
This is a pureed soup. You can also puree just 3/4 of it and chunk the remaining zucchini and mushroons to give it bulk. It is excellant hot or cold.
Prepares in 15 minutes
6 cups chicken broth
1 ½ pounds of zucchini (about 3)
2 pounds of fresh mushrooms
2 3-oz packages of cream cheese with chives
Salt and pepper to taste
1 teaspoon curry powder
Bring chick broth to boil in a large saucepan. Slice zucchini 1 inch thick. Clean then break mushrooms in half. Add the vegetables to the boiling broth. Cover and simmer 7-8 minutes.
Purée with cream cheese in a blender or food processor. Add salt and pepper to taste and curry powder if desired.
This is a pureed soup. You can also puree just 3/4 of it and chunk the remaining zucchini and mushroons to give it bulk. It is excellant hot or cold.
Zucchini Pie
3 cups grated zucchini
1 small onion , chopped
1 cup flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 T grated parmesan
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
Preheat oven to 350. Combine all ingredients in a large bowl. Reserving 1 T parmesan. Spoon the zucchini mixture into a 10 inch round glass pie plate or metal pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved parmesan. Cool 10 to 15 minutes before slicing.
1 small onion , chopped
1 cup flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 T grated parmesan
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
Preheat oven to 350. Combine all ingredients in a large bowl. Reserving 1 T parmesan. Spoon the zucchini mixture into a 10 inch round glass pie plate or metal pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved parmesan. Cool 10 to 15 minutes before slicing.
Zucchini Brownies
½ cup canola oil
1 ½ cup sugar
2 eggs
2 ½ c ground (small grated) zucchini
2 T cocoa
2 cup flour
1 tsp salt
1 tsp soda
Combine all ingredients and sprinkle with 1 cup chocolate chips and 2 T sugar.
Pour in greased 9X12 pan and bake for 30-35 min. at 350 or until toothpick comes out clean.
No one will believe these are made with Zucchini. They are moist and delicious. Be sure to try them. Unbelievably fat free.
1 ½ cup sugar
2 eggs
2 ½ c ground (small grated) zucchini
2 T cocoa
2 cup flour
1 tsp salt
1 tsp soda
Combine all ingredients and sprinkle with 1 cup chocolate chips and 2 T sugar.
Pour in greased 9X12 pan and bake for 30-35 min. at 350 or until toothpick comes out clean.
No one will believe these are made with Zucchini. They are moist and delicious. Be sure to try them. Unbelievably fat free.
Orange Balls
1 box vanilla wafers (crushed fine)
2 cups powered sugar
1 6oz frozen orange juice
½ cup chopped pecan
Mix together and roll in powered sugar. Freeze well.
2 cups powered sugar
1 6oz frozen orange juice
½ cup chopped pecan
Mix together and roll in powered sugar. Freeze well.
Seafood Rice Salad
1 pound bay scallops
2 Tablespoons butter
5 cups cooked rice
1 pound shrimp, halved lengthwise
1 ½ cups finely chopped green pepper
¾ cup finely chopped red onion
1 ½ cups quartered artichoke hearts
¼ cup capers (optional)
½ cup chopped parsley
1/3 cup snipped fresh dill (or dry)
2 Tablespoons chopped fresh basil
Dressing:
10 Tablespoons (1/2 cup + 2 Tablespoons) olive oil
6 Tablespoons red wine vinegar
Salt and pepper to taste
2 large cloves garlic, minced
½ teaspoon dry oregano
Sauté the scallops in butter for 5 minutes
Set aside
Whisk together all the dressing ingredients
In a large bowl, add dressing to all ingredients and mix well
Serve at room temperature or refrigerate and return to room temperature
Toss and serve
I used only 4 cups of rice and canned artichokes. I did not use the capers.
This is perfect for a ladies’ luncheon or a summer supper. Can be made 1 day ahead. Serve with a green salad.
2 Tablespoons butter
5 cups cooked rice
1 pound shrimp, halved lengthwise
1 ½ cups finely chopped green pepper
¾ cup finely chopped red onion
1 ½ cups quartered artichoke hearts
¼ cup capers (optional)
½ cup chopped parsley
1/3 cup snipped fresh dill (or dry)
2 Tablespoons chopped fresh basil
Dressing:
10 Tablespoons (1/2 cup + 2 Tablespoons) olive oil
6 Tablespoons red wine vinegar
Salt and pepper to taste
2 large cloves garlic, minced
½ teaspoon dry oregano
Sauté the scallops in butter for 5 minutes
Set aside
Whisk together all the dressing ingredients
In a large bowl, add dressing to all ingredients and mix well
Serve at room temperature or refrigerate and return to room temperature
Toss and serve
I used only 4 cups of rice and canned artichokes. I did not use the capers.
This is perfect for a ladies’ luncheon or a summer supper. Can be made 1 day ahead. Serve with a green salad.
Friday, June 8, 2007
Shrimp Scampi with Linguine
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (optional or use for garnish)
1/8 teaspoon hot red pepper flakes
Bring a large pot of water to a boil, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute´ for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute´ until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. I always add my linguine to the pan in which I cooked the shrimp. It absorbs all the wonderful sauce that way. Serve with garlic bread and a side salad. This is a 10 minute meal from start to finish.
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (optional or use for garnish)
1/8 teaspoon hot red pepper flakes
Bring a large pot of water to a boil, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute´ for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute´ until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. I always add my linguine to the pan in which I cooked the shrimp. It absorbs all the wonderful sauce that way. Serve with garlic bread and a side salad. This is a 10 minute meal from start to finish.
Cool Couscous Chicken Salad
1 (10oz) box instant couscous
6 oz jar marinated artichoke hearts quarters- drained and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on diagonal
1 (15 oz) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large diced pieces
½ cup loosely packed mint leaves, roughly torn
1 store bought rotisserie chicken
1 lemon, juiced
½ cup extra-virgin olive oil
Salt
Freshly ground pepper
Pinch cayenne pepper
Make the couscous according to package directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and cool.
To the couscous, add the artichoke quarters, cherry tomatoes, scallions, chickpeas, cucumber (I use an English cucumber that does not need to be peeled or seeded) and mint.
Remove the breast from the chicken-reserve the rest of the chicken for another use. Remove the skin and cut the breast into small pieces. Add the chicken to the couscous.
In a small bowl, whisk the lemon juice and olive oil together. Season with salt and pepper and a little cayenne pepper to taste. Pour over the salad and toss lightly to combine. Serve with rolls or muffins.
6 oz jar marinated artichoke hearts quarters- drained and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on diagonal
1 (15 oz) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large diced pieces
½ cup loosely packed mint leaves, roughly torn
1 store bought rotisserie chicken
1 lemon, juiced
½ cup extra-virgin olive oil
Salt
Freshly ground pepper
Pinch cayenne pepper
Make the couscous according to package directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and cool.
To the couscous, add the artichoke quarters, cherry tomatoes, scallions, chickpeas, cucumber (I use an English cucumber that does not need to be peeled or seeded) and mint.
Remove the breast from the chicken-reserve the rest of the chicken for another use. Remove the skin and cut the breast into small pieces. Add the chicken to the couscous.
In a small bowl, whisk the lemon juice and olive oil together. Season with salt and pepper and a little cayenne pepper to taste. Pour over the salad and toss lightly to combine. Serve with rolls or muffins.
Friday, May 4, 2007
MOTHER'S TWO CRUST LEMON PIE
Recipe provided by Ruth Scheidler
Oven temperature: 375°
Ingredients:
Two disks of pie crust for double crusted pie
1 ¼ cups sugar
2 Tbl. flour
1/8 tsp. salt
1/2 cup butter, softened or melted and cooled
3 large eggs
grated rind from one lemon
1 ½ lemons (two if lemons are very small)
½ cup water
cream or milk and extra sugar for top crust.
Directions:
1) Stir or whisk sugar, flour and salt until well mixed.
2) Blend in melted or softened butter.
3) Beat in eggs.
4) Grate rind from one lemon and set aside. Then peel 1½ lemons closely, removing all white pith:
5) Cutting lengthwise, cut lemons in to quarters. Slice off white fibrous center from each quarter, then slice as thinly as possible and stir, juice and all, into egg mixture along with grated rind.
6) Stir in water.
7) Pour into bottom crust in 9” pie plate. Carefully add top crust (filling is thin and juicy) and crimp edges. Brush top crust lightly with cream or milk, then sprinkle with sugar. Cut slits to allow steam to escape. Bake 30 – 35 min., until top is nicely browned.
You will love this recipe if you are a lemon lover. Beats Lemon Meringue pie by a mile.
Oven temperature: 375°
Ingredients:
Two disks of pie crust for double crusted pie
1 ¼ cups sugar
2 Tbl. flour
1/8 tsp. salt
1/2 cup butter, softened or melted and cooled
3 large eggs
grated rind from one lemon
1 ½ lemons (two if lemons are very small)
½ cup water
cream or milk and extra sugar for top crust.
Directions:
1) Stir or whisk sugar, flour and salt until well mixed.
2) Blend in melted or softened butter.
3) Beat in eggs.
4) Grate rind from one lemon and set aside. Then peel 1½ lemons closely, removing all white pith:
5) Cutting lengthwise, cut lemons in to quarters. Slice off white fibrous center from each quarter, then slice as thinly as possible and stir, juice and all, into egg mixture along with grated rind.
6) Stir in water.
7) Pour into bottom crust in 9” pie plate. Carefully add top crust (filling is thin and juicy) and crimp edges. Brush top crust lightly with cream or milk, then sprinkle with sugar. Cut slits to allow steam to escape. Bake 30 – 35 min., until top is nicely browned.
You will love this recipe if you are a lemon lover. Beats Lemon Meringue pie by a mile.
CHOCOLATE KAHLUA PECAN TORTE
Recipe provided by Ruth Scheidler
Serves 8 or more, and great with vanilla ice cream.
Set oven at 375°
Prepare baking pan. Use a 9” cake pan with high sides, or a Springform pan, or round baking pan with removable bottom. Butter sides and bottom, then line with Parchment paper or waxed paper, and butter paper after it’s in the pan.
Ingredients:
3 oz. semi-sweet chocolate (3 squares)
1 oz. unsweetened chocolate (1 square)
2 Tbl. sugar
2 cups pecans (about 7 oz.) best if toasted
½ cup sugar
¼ pound (1 stick) butter, at room temperature
3 large eggs
1 Tbl. Kahlua
2 tsp. vanilla extract
1 tsp. coffee extract (optional)
Glaze (recipe below)
Directions:
1) Melt chocolates in microwave, stirring after each 30 seconds, until smooth, then set aside to cool slightly:
2) Pulse 2 Tbl. sugar and 2 cups pecans on and off in food processor until nuts are ground, then remove and set aside in mixing bowl.
3) Place ½ cup sugar and 1 stick butter in food processor and pulse until well blended:
4) Add melted chocolate and process until smooth.
5) Add eggs and process until smooth.
6) Add processed batter to nuts and sugar in bowl. Stir until well mixed and pour into prepared pan. Bake until cake pulls away from sides of pan, about 25 min. Cake will be soft but will firm up as it cools. Cool 20 min. in pan on wire rack, Invert cake onto serving plate, remove pan and paper, and cool completely.
7) Tuck strips of waxed paper or parchment under cake, covering plate edges. Make glaze (below) and pour over cake, smoothing top and sides. If chocolate isn’t glassy smooth, move plate in small circles to help chocolate smooth out. Carefully remove paper strips after glazing, when chocolate starts to thicken.
8) Garnish cake with circle of toasted pecans placed around edge. Will take about 25 – 30 pecans. Glazed torte can be kept at room temperature for a day as needed.
GLAZE
Melt in microwave 2 minutes on medium heat, stirring and checking every 30 seconds:
3 oz. semi-sweet chocolate (3 squares)
1 oz. unsweetened chocolate (1 square)
3 Tbl. butter, sliced
Serves 8 or more, and great with vanilla ice cream.
Set oven at 375°
Prepare baking pan. Use a 9” cake pan with high sides, or a Springform pan, or round baking pan with removable bottom. Butter sides and bottom, then line with Parchment paper or waxed paper, and butter paper after it’s in the pan.
Ingredients:
3 oz. semi-sweet chocolate (3 squares)
1 oz. unsweetened chocolate (1 square)
2 Tbl. sugar
2 cups pecans (about 7 oz.) best if toasted
½ cup sugar
¼ pound (1 stick) butter, at room temperature
3 large eggs
1 Tbl. Kahlua
2 tsp. vanilla extract
1 tsp. coffee extract (optional)
Glaze (recipe below)
Directions:
1) Melt chocolates in microwave, stirring after each 30 seconds, until smooth, then set aside to cool slightly:
2) Pulse 2 Tbl. sugar and 2 cups pecans on and off in food processor until nuts are ground, then remove and set aside in mixing bowl.
3) Place ½ cup sugar and 1 stick butter in food processor and pulse until well blended:
4) Add melted chocolate and process until smooth.
5) Add eggs and process until smooth.
6) Add processed batter to nuts and sugar in bowl. Stir until well mixed and pour into prepared pan. Bake until cake pulls away from sides of pan, about 25 min. Cake will be soft but will firm up as it cools. Cool 20 min. in pan on wire rack, Invert cake onto serving plate, remove pan and paper, and cool completely.
7) Tuck strips of waxed paper or parchment under cake, covering plate edges. Make glaze (below) and pour over cake, smoothing top and sides. If chocolate isn’t glassy smooth, move plate in small circles to help chocolate smooth out. Carefully remove paper strips after glazing, when chocolate starts to thicken.
8) Garnish cake with circle of toasted pecans placed around edge. Will take about 25 – 30 pecans. Glazed torte can be kept at room temperature for a day as needed.
GLAZE
Melt in microwave 2 minutes on medium heat, stirring and checking every 30 seconds:
3 oz. semi-sweet chocolate (3 squares)
1 oz. unsweetened chocolate (1 square)
3 Tbl. butter, sliced
Thursday, April 12, 2007
Crab Cakes with Chipotle Remoulade Sauce
Makes 10 Crab Cakes
Work Time: 20 minutes
Cook Time: 8 minutes
Melt in Sauté pan:
3 Tbls. Butter
Sauté in Butter the “Holy Trinity” for 5 minutes:
1/3 c. red pepper, diced
1/3 c. celery, diced
1/3 c. yellow onion, diced
Combine in a bowl:
½ c. dried breadcrumbs
¼ c. scallions, minced
¼ c. mayonnaise
1 egg
2 Tbls. minced parsley
2 tsp. worcestershire sauce
2 tsp. lemon juice
2 tsp. Old Bay seasoning
1 tsp. dry mustard
½ tsp. salt
½ tsp. ground pepper
¼ tsp. Tabasco
Add and Gently Mix in:
1 lb. flaked lump crabmeat (3 cups)
Form into cakes and chill for at least 1 hour (or longer if you want).
Broil cakes for 3-4 minutes or until browned. Turn them over, gently holding cakes with your fingers so they don’t fall apart. Finish broiling the other side for 3-4 minutes. You want them turning brown and a little crispy. Paint your plate with the Chipotle Remoulade and serve.
Chipotle Remoulade Sauce
Work Time: 10 Minutes
Combine in Food Processor; Blend until smooth
½ c sliced scallions
¼ c chopped parsley
2 Tbls. ketchup
1 Tbls lemon juice
1 Tbls. Worcestershire sauce
1 Tbls. white vinegar
1 Tbls. prepared yellow mustard
1 Tbls. minced garlic
1 canned chipotle pepper
1 Tbls. adobo sauce from canned chipotle peppers
1 tsp. salt
Add and process until blended
½ c. mayonnaise
Serve with Crab Cakes
Work Time: 20 minutes
Cook Time: 8 minutes
Melt in Sauté pan:
3 Tbls. Butter
Sauté in Butter the “Holy Trinity” for 5 minutes:
1/3 c. red pepper, diced
1/3 c. celery, diced
1/3 c. yellow onion, diced
Combine in a bowl:
½ c. dried breadcrumbs
¼ c. scallions, minced
¼ c. mayonnaise
1 egg
2 Tbls. minced parsley
2 tsp. worcestershire sauce
2 tsp. lemon juice
2 tsp. Old Bay seasoning
1 tsp. dry mustard
½ tsp. salt
½ tsp. ground pepper
¼ tsp. Tabasco
Add and Gently Mix in:
1 lb. flaked lump crabmeat (3 cups)
Form into cakes and chill for at least 1 hour (or longer if you want).
Broil cakes for 3-4 minutes or until browned. Turn them over, gently holding cakes with your fingers so they don’t fall apart. Finish broiling the other side for 3-4 minutes. You want them turning brown and a little crispy. Paint your plate with the Chipotle Remoulade and serve.
Chipotle Remoulade Sauce
Work Time: 10 Minutes
Combine in Food Processor; Blend until smooth
½ c sliced scallions
¼ c chopped parsley
2 Tbls. ketchup
1 Tbls lemon juice
1 Tbls. Worcestershire sauce
1 Tbls. white vinegar
1 Tbls. prepared yellow mustard
1 Tbls. minced garlic
1 canned chipotle pepper
1 Tbls. adobo sauce from canned chipotle peppers
1 tsp. salt
Add and process until blended
½ c. mayonnaise
Serve with Crab Cakes
Cream Soups (Mushroom, Broccoli or Potato)
Cream of Mushroom
Serves 4
1 lb. button mushrooms, sliced
1 pkg. portabella mushrooms, chopped
1 pkg. shiitake or crimini mushrooms, chopped
1 tsp. rosemary, ground
1 medium onion, finely chopped
1 stick butter
flour
1 pint cream
4 cups of chicken broth
Cook the mushrooms and onion in the butter. The mushrooms will produce liquid, continue cooking until the liquid is mostly evaporated. While the mushrooms cook, grind the rosemary to a fairly fine powder with a mortar and pestle. Add rosemary to mushrooms.
Sprinkle the mushrooms with flour, until the flour forms a nice paste and is quite thick. Continue to cook until the flour mixture (the roux) starts to develop a nice golden color. Add cream slowly, and stir until smooth and thick.
Slowly add chicken broth until the soup reaches the desired thickness and consistency. This may take more or less broth, depending upon your taste.
Season, if necessary, with freshly ground pepper.
Broccoli Soup
Cook fresh or frozen broccoli cuts. Drain well. Cook onion in butter, add flour, then cream and chicken broth. Add broccoli last. Season only with pepper.
Potato Soup
Boil potatoes and drain. Dice them while still hot. Cook onion and diced celery in butter, add flour, then cream and chicken broth. Add potatoes last. Season only with pepper. This is also good with bits of ham or bacon (or even carrots) added.
All of these versions will freeze well. Reheat very gently (in a double boiler is preferable) on the stove.
Serves 4
1 lb. button mushrooms, sliced
1 pkg. portabella mushrooms, chopped
1 pkg. shiitake or crimini mushrooms, chopped
1 tsp. rosemary, ground
1 medium onion, finely chopped
1 stick butter
flour
1 pint cream
4 cups of chicken broth
Cook the mushrooms and onion in the butter. The mushrooms will produce liquid, continue cooking until the liquid is mostly evaporated. While the mushrooms cook, grind the rosemary to a fairly fine powder with a mortar and pestle. Add rosemary to mushrooms.
Sprinkle the mushrooms with flour, until the flour forms a nice paste and is quite thick. Continue to cook until the flour mixture (the roux) starts to develop a nice golden color. Add cream slowly, and stir until smooth and thick.
Slowly add chicken broth until the soup reaches the desired thickness and consistency. This may take more or less broth, depending upon your taste.
Season, if necessary, with freshly ground pepper.
Broccoli Soup
Cook fresh or frozen broccoli cuts. Drain well. Cook onion in butter, add flour, then cream and chicken broth. Add broccoli last. Season only with pepper.
Potato Soup
Boil potatoes and drain. Dice them while still hot. Cook onion and diced celery in butter, add flour, then cream and chicken broth. Add potatoes last. Season only with pepper. This is also good with bits of ham or bacon (or even carrots) added.
All of these versions will freeze well. Reheat very gently (in a double boiler is preferable) on the stove.
Saturday, January 27, 2007
Buffalo Chicken Dip
2 large boneless, skinless chicken breast halves ( 1#)
6 Tbl hot sauce
1 pkg (8 oz) cream cheese cut into 1 inch chunks
1/2 cup ranch or blue cheese dresssing
1/2 cup shredded cheddar cheese
Place chicken breasts in a medium size skillet and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and poach for about 6 to 7 minutes or until internal temperature reaches 170 degrees. Remove chicken to a plate to cool. Shred with 2 forks.
Place shredded chicken and hot sauce in a medium size skillet and heat through. Add cream cheese and dressing and heat until well blended. Add half of the shredded cheese; stir until melted.
Place in a crock; sprinkle remaining cheese on top. Serve warm with crackers.
I serve this in a little crock pot. Works beautifully. You can also use canned chicken.
6 Tbl hot sauce
1 pkg (8 oz) cream cheese cut into 1 inch chunks
1/2 cup ranch or blue cheese dresssing
1/2 cup shredded cheddar cheese
Place chicken breasts in a medium size skillet and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and poach for about 6 to 7 minutes or until internal temperature reaches 170 degrees. Remove chicken to a plate to cool. Shred with 2 forks.
Place shredded chicken and hot sauce in a medium size skillet and heat through. Add cream cheese and dressing and heat until well blended. Add half of the shredded cheese; stir until melted.
Place in a crock; sprinkle remaining cheese on top. Serve warm with crackers.
I serve this in a little crock pot. Works beautifully. You can also use canned chicken.
Candied Nuts
1 tsp. cold water
1 egg white
2 lbs. pecan (mixed nuts, almonds or walnuts. Whatever you prefer)
1 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. clove
Beat water and egg white until frothy. Mix well with nuts. Combine sugar, salt and spices. Mix well with nuts. Spread on cookie sheet. Bake at 225° for one hour. Stir occasionally.
1 egg white
2 lbs. pecan (mixed nuts, almonds or walnuts. Whatever you prefer)
1 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. clove
Beat water and egg white until frothy. Mix well with nuts. Combine sugar, salt and spices. Mix well with nuts. Spread on cookie sheet. Bake at 225° for one hour. Stir occasionally.
Pineapple Cheese Ball
2 – 8 oz packages cream cheese – softened
¾ cup crushed pineapple (drained)
1 cup chopped nuts (almonds or pecans)
2 Tbl green pepper (chopped)
¼ cup green onions (chopped)
Mix all ingredients and form into a semi-circle or ball. Place on a serving dish and garnish with ½ cup chopped almonds or pecans-whatever kind you used in the cheese ball.
Serve with crackers or chips. Serves 24
¾ cup crushed pineapple (drained)
1 cup chopped nuts (almonds or pecans)
2 Tbl green pepper (chopped)
¼ cup green onions (chopped)
Mix all ingredients and form into a semi-circle or ball. Place on a serving dish and garnish with ½ cup chopped almonds or pecans-whatever kind you used in the cheese ball.
Serve with crackers or chips. Serves 24
Mushroom/Sausage Pinwheels
2 cans mushroom pieces, well drained, finely chopped
1 8oz cream cheese, softened
1/2 tsp garlic salt
1 Tbl Worcestershire sauce
2 pkgs crescent rolls
Combine all ingredients and spread on crescent rolls that have been pinched together into a rectangles. Roll up jellyroll fashion from widest side. Slice into ½ inch pieces and place on ungreased cookie sheet.
Bake 375° for 10-12 minutes or until lightly brown.
Recipe can be halved.
Sausage Pinwheels
1 pkg bulk sausage (any flavor)
1 pkg crescent rolls
Form crescent rolls into a rectangle and spread with uncooked sausage. Roll up jellyroll fashion from widest side. Slice into ½ inch pieces and place on ungreased cookie sheet.
Bake 375° for 10-12 minutes or until lightly brown.
1 8oz cream cheese, softened
1/2 tsp garlic salt
1 Tbl Worcestershire sauce
2 pkgs crescent rolls
Combine all ingredients and spread on crescent rolls that have been pinched together into a rectangles. Roll up jellyroll fashion from widest side. Slice into ½ inch pieces and place on ungreased cookie sheet.
Bake 375° for 10-12 minutes or until lightly brown.
Recipe can be halved.
Sausage Pinwheels
1 pkg bulk sausage (any flavor)
1 pkg crescent rolls
Form crescent rolls into a rectangle and spread with uncooked sausage. Roll up jellyroll fashion from widest side. Slice into ½ inch pieces and place on ungreased cookie sheet.
Bake 375° for 10-12 minutes or until lightly brown.
Garlic Feta Cheese Spread
4 oz feta cheese, crumbled
4 oz reduced fat cream cheese-softened
1/3 cup light mayo
1 clove garlic, minced
¼ tsp basil, crushed
¼ tsp oregano, crushed
¼ tsp dillweed
1/8 tsp thyme, crushed
Assorted fresh vegetables
Unsalted crackers or pita rounds
Combine the feta cheese, cream cheese, mayo and all herbs in a mixing bowl until smooth. Chill, covered until serving time. Garnish with fresh thyme.
4 oz reduced fat cream cheese-softened
1/3 cup light mayo
1 clove garlic, minced
¼ tsp basil, crushed
¼ tsp oregano, crushed
¼ tsp dillweed
1/8 tsp thyme, crushed
Assorted fresh vegetables
Unsalted crackers or pita rounds
Combine the feta cheese, cream cheese, mayo and all herbs in a mixing bowl until smooth. Chill, covered until serving time. Garnish with fresh thyme.
Monday, January 8, 2007
Chicken Tortilla Soup
2 Tbl olive oil
1 1/2 cup onions, chopped
2 Tbl minced garlic
3 corn tortilla (6" each), cut into 1" pieces
1 can diced tomatoes with green chilies
4 cups chicken broth
1 tsp ground cumin
1 tsp coriander
1 tsp dried oregano
1/2 tsp red pepper (cayenne)
2 cups chicken or turkey, shredded or cubed
1 1/2 cups frozen corn
1/2 cup heavy cream
1 cup Monterey Jack cheese, shredded
2 Tbl lime juice
salt and pepper to taste
Heat oil in a large saucepan over medium heat; add onion and garlic and saute for 3 minutes. Stir in tortilla pieces and saute until they are no longer crisp. Add tomatoes, broth and spices. Bring to a boil. Remove from heat; let cool for 5 minutes, then puree soup base in batches in a blender until smooth. Return soup to pot.
Add chicken, corn and cream. Bring to a boil and simmer for 5 minutes or until soup begins to thicken. Reduce heat to simmer, sprinkle in cheese and stir until melted. Add lime juice and season with salt and pepper to taste.
Serve with salsa and sour cream.
Black Bean Salsa
1 can black beans, drained and rinsed (15oz)
1 cup tomatoes, seeded and diced
1/2 cup red onion, slivered
1/4 cup minced fresh cilantro
2 Tbl jalapeno pepper, seeded and minced
2 Tbl lime juice
1 Tbl olive oil
Combine all ingredients and chill until ready to serve.
1 1/2 cup onions, chopped
2 Tbl minced garlic
3 corn tortilla (6" each), cut into 1" pieces
1 can diced tomatoes with green chilies
4 cups chicken broth
1 tsp ground cumin
1 tsp coriander
1 tsp dried oregano
1/2 tsp red pepper (cayenne)
2 cups chicken or turkey, shredded or cubed
1 1/2 cups frozen corn
1/2 cup heavy cream
1 cup Monterey Jack cheese, shredded
2 Tbl lime juice
salt and pepper to taste
Heat oil in a large saucepan over medium heat; add onion and garlic and saute for 3 minutes. Stir in tortilla pieces and saute until they are no longer crisp. Add tomatoes, broth and spices. Bring to a boil. Remove from heat; let cool for 5 minutes, then puree soup base in batches in a blender until smooth. Return soup to pot.
Add chicken, corn and cream. Bring to a boil and simmer for 5 minutes or until soup begins to thicken. Reduce heat to simmer, sprinkle in cheese and stir until melted. Add lime juice and season with salt and pepper to taste.
Serve with salsa and sour cream.
Black Bean Salsa
1 can black beans, drained and rinsed (15oz)
1 cup tomatoes, seeded and diced
1/2 cup red onion, slivered
1/4 cup minced fresh cilantro
2 Tbl jalapeno pepper, seeded and minced
2 Tbl lime juice
1 Tbl olive oil
Combine all ingredients and chill until ready to serve.
Sunday, January 7, 2007
Blueberry Overnight French Toast
1 long loaf of French bread
3 eggs or Egg Beaters
1 Tbl. sugar
1 tsp. vanilla extract
2 1/4 cups milk
1/4 cup flour
6 Tbls. brown sugar
1/2 tsp. cinnamon
1/2 stick (1/4 cup) cold butter
1 3-oz cream cheese
2 cups blueberries (fresh or frozen)
Butter a 9 X 13 baking dish. Slice bread into 1" slices and place in baking dish. In a medium bowl, lightly beat eggs, sugar and vanilla. Stir in milk until well blended. Pour over bread and turn slices over to coat well. Cover with plastic wrap and refrigerate overnight. Combine flour, brown sugar, cinnamon and butter (cut into chunks) in a food processor until mixture resembles course crumbs (can be done ahead and stored in a plastic bag in refrigerator). Next day turn bread slices over in baking dish. Cut cream cheese into small pieces and scatter on top of bread. Sprinkle brown sugar mixture on top of bread and cheese. Scatter blueberries on top. Bake in a preheated 350 degree oven for 45 minutes. The recipe can be halved or made up to 3 days in advance.
Served with a touch of maple syrup, this recipe will become one of your favorites.
White Chicken Chili
48 oz. jar of Randall Northern Beans
3 cans chopped green chilies
2 stalks celery, chopped
1 onion, chopped
3-5 cups of water
1 tsp. cumin
1/4 tsp. red pepper (cayenne)
3 chicken breasts
1 can chicken broth
Cilantro
Boil whole chicken breasts in water with celery and onion. Dice cooked chicken, reserving stock.
Variation: Make chicken stock using chicken bouillon or chicken base and 3-5 cups of water. Add celery, onion and canned chicken breast and bring to a boil.
Place 2 cups of northern beans in blender with can of chicken broth. Puree until smooth. Add to chicken stock.
Add all remaining ingredients and simmer over low heat.
Serve with corn bread and a side salad.
Quick and easy!!!
3 cans chopped green chilies
2 stalks celery, chopped
1 onion, chopped
3-5 cups of water
1 tsp. cumin
1/4 tsp. red pepper (cayenne)
3 chicken breasts
1 can chicken broth
Cilantro
Boil whole chicken breasts in water with celery and onion. Dice cooked chicken, reserving stock.
Variation: Make chicken stock using chicken bouillon or chicken base and 3-5 cups of water. Add celery, onion and canned chicken breast and bring to a boil.
Place 2 cups of northern beans in blender with can of chicken broth. Puree until smooth. Add to chicken stock.
Add all remaining ingredients and simmer over low heat.
Serve with corn bread and a side salad.
Quick and easy!!!
Sour Cream Omelet
1/2 loaf French bread - sliced
4 oz Gruyere cheese - shredded
4 oz Monterey Jack cheese - shredded
12 slices bacon - cooked and crumbled
2 scallions - chopped
8 medium eggs
1 1/3 cup milk (2%, or skim)
1/3 cup white wine
1 tsp Dijon Mustard
3/4 cup sour cream
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/2 cup Parmesan cheese
Slice bread and cover the bottom of 9x13 pan. Sprinkle cheeses, bacon and scallions on top of bread. Mix eggs, milk, wine, mustard, sour cream and peppers together. Pour mixture over bread. Cover tightly with aluminum foil and refrigerate overnight. Remove from refrigerator and let stand for 30 minutes before baking. Bake at 325 degrees covered for 15 minutes. Uncover and sprinkle with Parmesan cheese and bake at 325 degrees for an additional 15-20 minutes or until the center is set.
Serve with fruit, muffins or rolls for a complete breakfast or brunch.
Enjoy!
Wednesday, January 3, 2007
Pork with Three Onions
Here is the recipe for 'Pork with Three Onions' as seen on 'In the Kitchen'.
1/3 cup teriyaki sauce
2 cloves garlic, minced
3/4 pound pork tenderloin
2 Tbsp vegetable or peanut oil
1 small red onion
1 small yellow onion
1 tsp sugar
1 tsp cornstarch
2 or more green onions
Combine the teriyaki sauce and garlic. Cut pork into medallions 1/2 to 1 inch thick, then into quarters or cubes. Toss pork with teriyaki mixture and marinate 10 minutes.
Heat large skillet over medium heat. Add 1 tbsp oil. Add pork to skillet, reserving liquid marinade. Stir fry pork 3 minutes or until browned. Remove and set aside, reserving juices.
Add remaining oil to skillet and heat. Add red and yellow onions. Cook 4 to 5 minutes until softened. Sprinkle with sugar and cook one minute more.
Blend cornstarch into reserved marinade. Stir into onions until sauce thickens. Return pork and juices to skillet and heat through. Add green onions.
Serve with rice or fried bean threads.
This is a wonderful last minute meal that is good for your family, or elegant enough for company. Add a side salad and rolls for a complete dinner. You are the hero for the night with this dish.
Enjoy!!!
1/3 cup teriyaki sauce
2 cloves garlic, minced
3/4 pound pork tenderloin
2 Tbsp vegetable or peanut oil
1 small red onion
1 small yellow onion
1 tsp sugar
1 tsp cornstarch
2 or more green onions
Combine the teriyaki sauce and garlic. Cut pork into medallions 1/2 to 1 inch thick, then into quarters or cubes. Toss pork with teriyaki mixture and marinate 10 minutes.
Heat large skillet over medium heat. Add 1 tbsp oil. Add pork to skillet, reserving liquid marinade. Stir fry pork 3 minutes or until browned. Remove and set aside, reserving juices.
Add remaining oil to skillet and heat. Add red and yellow onions. Cook 4 to 5 minutes until softened. Sprinkle with sugar and cook one minute more.
Blend cornstarch into reserved marinade. Stir into onions until sauce thickens. Return pork and juices to skillet and heat through. Add green onions.
Serve with rice or fried bean threads.
This is a wonderful last minute meal that is good for your family, or elegant enough for company. Add a side salad and rolls for a complete dinner. You are the hero for the night with this dish.
Enjoy!!!
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