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Fun and Magic - Magic Mike the Magician - Phone (206) 632-7152 - 700 pages of goodies.
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You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?!
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Recipes in italics are health conscious, or lite, some are diabetic.
You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?!
Bookmark this page or make it your start page. Come back daily!
Recipes in italics are health conscious, or lite, some are diabetic.
PEPPERY PINEAPPLE SWISS STEAK
1-1/2 pounds lean round steak 3/4 teaspoon ground black pepper 1/2 teaspoon chili powder Vegetable cooking spray 1/2 teaspoon vegetable oil 20 ounces canned pineapple chunks in juice -- undrained 1/3 cup chili sauce 1/4 cup water 1/4 teaspoon ground red pepper 1/8 teaspoon ground white pepper 1/2 cup sliced green onions 1/2 medium carrot -- sliced in julienne strips 1/4 cup celery -- minced
Trim fat from steak; cut steak into 2-inch pieces. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle steak with black pepper and chili powder.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steak and cook one minute on each side or until browned. Remove from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with paper towel.
Drain pineapple, reserving juice; set aside. Combine pineapple juice, chili sauce, and next 3 ingredients, stirring well; set aside.
Coat skillet with cooking spray; place over medium-high heat until hot. Add green onions, carrot, and celery; saute until crisp-tender. Return steak to skillet. Add juice mixture; stir well. Cover, reduce heat, and simmer 1-1/2 hours or until steak is tender. Stir in pineapple chunks, and simmer an additional 5 minutes or until thoroughly heated. Yield: 6 servings.
(from Cooking Light)
Per Serving: 287 Calories; 14g Fat (44.6% calories from fat); 23g Protein; 17g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates.
CHICKEN SLOPPY JOES
12 ounces ground chicken 1 medium green bell pepper -- chopped 1/2 cup chopped onion 1 medium tomato -- chopped 1 medium carrot -- coarsely shredded 1 clove garlic -- minced 8 ounces tomato sauce 2 tablespoons tomato paste 1 tablespoon rolled oats 2 teaspoons Worcestershire sauce 6 whole wheat buns
Lightly spray an unheated large skillet with no-stick spray. Add the chicken; cook until no longer pink, stirring occasionally. Drain and discard the fat and juices.
Add the green pepper, onion, tomato, carrot, and garlic. Cook over medium heat until tender, stirring occasionally.
Stir in tomato sauce, tomato paste, oats, and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes. Serve the mixture in the buns. Yield: 6 servings.
Per Serving: 305 Calories; 7g Fat (22.4% calories from fat); 24g Protein; 34g Carbohydrate; 5g Dietary Fiber; 53mg Cholesterol; 517mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
TURKEY AND CHEESE MUFFINS
2 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon sugar 1 tablespoon baking powder 1-1/2 teaspoons baking soda 1 egg 1 egg white 1-1/2 cups plain nonfat yogurt 1/4 cup vegetable oil 1 cup shredded reduced fat Cheddar cheese 1/2 cup chopped cooked turkey breast
Preheat the oven to 375 degrees F. Coat 12 muffin cups with nonstick spray.
Sift together the flour, salt, sugar, baking powder, and baking soda, and stir.
In another bowl, whisk together the egg, egg white, yogurt, and oil. Stir in the cheese and turkey, then pour the wet ingredients into the dry. Gently fold the two together until an evenly moist batter forms. Spoon into the muffin cups.
Bake for 25 minutes, until the muffins are golden and firm to the touch. Remove the muffins from the tin and cool them on a rack. Yield: 12 servings.
Per Serving: 169 Calories; 6g Fat (32.4% calories from fat); 9g Protein; 20g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 417mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
CASBAH CHICKEN OR TURKEY
1-1/4 cups cooked chicken/turkey meat, cut into chunks 1 tablespoon canola or olive oil 2 cloves garlic, sliced very thin 4 scallions, white and light green parts, sliced large 1 cup chicken broth/stock 1/4 cup white wine 1/4 teaspoon sage 1/2 teaspoon thyme pepper to taste 1 tablespoon ginger, grated 4 pieces bacon, fried crisp but not overdone, and crumbled large 6 pitted dates, cut in thirds 1/4 cup sliced almonds
In a large skillet, heat the oil over medium heat. When the oil is hot, add the garlic and scallions and cook just till wilted (not brown). Pour off the oil, leaving the scallions and garlic, and add the stock, wine, sage, thyme, pepper, and ginger. Adjust the heat as needed so the mixture is simmering, and simmer 10 minutes. Add the bacon, chicken, and dates, and cook just till heated through. If needed, add a little water. Remove from heat, add almonds, stir, and serve. Serves 2. Goes well with rice.
2 Tbs butter, melted 2 eggs (or Egg Beaters equivalent) 1-16 oz. can cream-style corn 1 cup sour cream (fat free works great) 1 cup frozen corn 1 green bell pepper, chopped fine 1 onion, chopped fine 1-9 oz. box corn muffin mix
Melt butter and beat eggs. Combine all ingredients together, adding the muffin mix last. Pour mixture into greased 8" x 8" pan. Bake at 375° for 35 to 40 minutes or until lightly browned.
Iranian omelet with vegetables and meat 1 large onion 1 stalk of leek (only use the white and light green parts) 3 - 4 spring onions 1 pound (500 grams) ground lean beef (best if you mince a nice piece of meat yourself) 4 ounces (125 grams) chopped spinach 2 parsley twigs, finely chopped Salt and freshly ground black pepper (from the pepper mill) 1 tablespoon cinnamon powder 6 eggs 2 ounces (60 grams) butter Finely mince onions, sauté in 1/2 ounce of butter, add finely cut (in rings) leek and spring onions (cut into 1/8 inch - 5 mm) pieces. Separately brown ground beef When vegetables are soft, add ground beef, spinach and parsley. Immediately season with cinnamon, salt and pepper. Let everything cool slightly. Beat eggs in a large bowl. Add meet/vegetable mixture to the eggs. Mix well. Melt remaining butter in a frying pan and wait until the butter turns slightly brown and has a nutty smell. Transfer the whole mixture from the bowl to the frying pan and form one large patty. Fry for approx. 15 minutes on medium heat. Flip the patty over with the help of a large plate. The plate should just fit into the frying pan and cover the whole patty. Place to plate onto the patty (upside down), wear a kitchen mitten, hold onto the plate tightly and turn the frying pan and plate over (together). You now have the patty in the plate and can slide it back into to frying pan. Fry for another 10 - 15 minutes. Serve immediately (hot) with a side salad. Alternatively, you could bake one side of the patty under the infra red grill of your oven but leave the door open. Tricks: 1. Use the freshest eggs you can find. 2. When using fresh spinach, remove large leaves from stalk. Blanche very quickly in large, hot pan. Place spinach in sieve and press to remove excessive liquid before chopping. Of course you can use frozen, chopped spinach as well. 3. Onions and leek should be sautéed VERY SLOWLY to enable fruit sugar to caramelize. 4. Should you bake the patty under the infra red grill of your oven, make sure to wear kitchen mittens!
"Migas" means crumbs. Migas are popular in Texas and can be found on many breakfast menus. Use your left over tortilla chips to make this quick and easy meal for two
Five Simple Ingredients 4 Large Fresh Eggs 1/4 cup milk 1 tablespoon butter or margarine 1 cup broken baked tortilla chips 1 /2 cup grated cheddar cheese
Easy Directions Mix eggs and milk together. Place butter or margarine in non-stick skillet. Add egg mixture and cook stirring until eggs start to set. Add broken tortilla chips and cheese and stir until eggs are set. Makes 2 servings
SPICED PUMPKIN FUDGE
3/4 c. butter 3 c. sugar 2/3 c. evaporated milk 1/2 c. canned pumpkin 1 t. pumpkin pie spice 2 c. butterscotch baking chips 7 oz. jar marshmallow cream 1 c. chopped toasted almonds or desired nuts 1 t. vanilla
In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer. Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares.
Maked about 3# candy.
FINNISH COFFEE CAKE
Ingredient List 1 cup water 2 sticks margarine salt 1 cup flour 1 teaspoon vanilla 2 tablespoons water Solo almond filling 3 eggs
Preparation set these 2 ingredients to boil in a medium saucepan 1 cup of water 1 stick of oleo (margarine)
When it begins to boil take off the heat and add: 1 cup of flour a pinch of salt Mix well and set this aside to cool
Mix together in a medium mixing bowl: 1 cup of flour 1 stick of oleo (margarine), softened 1 teaspoon of vanilla 2 tablespoons water
Mix this together and pat in the bottom of a cookie sheet (the kind with sides) with your fingers. This is the hardest part of the recipe. The longer you work with this mixture the softer and warmer it becomes and the easier it is to work with. Be sure and get it into the corners. It will seem at first that it just can't be done, but don't give up!
Spread the filling over the mixture in the cookie pan. I like the Solo almond filling but you could substitute any Solo filling that you prefer. Maybe try it with the almond and then next time experiment with another flavor.
Now add 3 eggs to the first mixture that you set aside. This is your top and it is very cream puff like. After mixing each egg in one at a time...spread this over the Solo filling. Be careful as the almond filling will come up.
Bake for 55 minutes at 350°.
After it is slightly cooled, I just drizzle and spread with the normal confectioner's sugar frosting on the coffee cake. I usually flavor the frosting with vanilla so as not to make the coffee cake too almondy. (I don't think that's a word?)
Confetti Fish Rolls
1 1/2 Pounds sole or flounder fillets 1 Small tomato 2 tbsp Minced green pepper 2 Slices American cheese, diced 1 tbsp Worcestershire sauce 2 tbsp Olive oil Paprika
Preheat oven to 350F. Lightly brush olive oil on each fish, then season each fillet with salt and pepper. Combine tomato, green pepper, cheese and Worcestershire sauce; place a spoonfull on each fillet. Roll up and place seam-side down, in a shallow baking dish. Sprinkle some paprika on the fillets. Bake for 20 to 25 minutes or until fish flakes easily.
Makes 6 servings. Approxamitely 135 calories per serving.
Here is another stroganoff variation recipe. My kids will even eat it for leftovers, if there are any left!! They call it "Moms, Strogy.
1 lb beef round steak (or any other type of steak), cut into strips. 2 TBSP flour 1/2 C chopped onion 2 C sliced mushrooms 1-2 TBSP oil 2 small cans, 10 3/4 oz size, or 1 can Family size Cream of Mushroom soup 1 C sour cream 1 12oz pkg egg noodles
Brown steak in the oil in a large skillet on medium heat. Add flour to coat the meat, and onion, continue to brown. Add enough water to cover meat, add mushrooms,mixing in well, reduce heat, cover and simmer for about 20 minutes, stirring occasionally, adding a little more water if it gets too thick. Add cream of mushroom soup and cook until soup is mixed well, and bubbles. Cover, and reduce heat to low, just enough to keep meat/gravy warm. Prepare noodles according to package directions, drain and add butter if desired. When noodles are done, remove meat/gravy from heat, let set for a moment, then add the sour cream, mix well (if the gravy mix is too hot, the sour cream doesn't blend in with the gravy as much, and it will look like it has curdled some, it doesn't taste bad, just looks kind of funny). Serve over noodles.
Apple Cider Pie
Crust: 1/4 c. cold water 2 t. cider vinegar 2 c. all-purpose flour 1/3 c. cold butter or regular stick of margarine, cut into small pieces 1/4 c. solid vegetable shortening or reg. stick margarine
Filling: 3 cups apple cider 3/4 c. granulated sugar 1/4 c. all purpose flour 1/2 t. ground cinnamon 1/8 t. ground mace or nutmeg 5 large Granny smith or Braeburn apples (about 2-1/2 pounds) 3 large Golden Delicious or Cortland apples (about 1-1/2 pounds) 1-1/2 t. granulated sugar
1. Boil apple cider in heavy saucepan about 20 minutes or until reduced to 1/2 cup. Cool about 20 minutes (can be prepared up to 3 days ahead, covered and refrigeated).
2. To make crust in food processor: Mix water and vinegar in a 1-cup measure. Process flour, butter and shortening with on/off turns until coarse crumbs form. With motor running, add water mixture. Process until dough just leaves sides of bowl. To make crust by hand: Mix water and vinegar in a 1-cup measure. Put flour in a medium-sized bowl. Cut in butter ans shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in water mixture with fork until crumbs clump together into a dough.
3. Gather dough into a ball, divide in half, flatten each half into a disk and wrap in waxed paper. Refrigerate 45 minutes or until firm enough to roll.
4. Meanwhile, prepare filling: Mix sugar, flour, cinnamon and mace/nutmeg in a large bowl. Halve, core and peel apples. Cut each half into 1/2 inch thick wedges, then cut wedges in half crosswise. Add to sugarr mixture along with the reduced apple cider. Toss until evenly coated.
5. Heat oven to 425°F. Position rack in lowest part of oven. Have ready a 9 inch pie plate.
6. On lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12 inch circle. Fit circle into pie plate.
7. Spoon filling into pie shell, mounding it high in the center.
8. Roll remaining dough into a 12 inch circle. Place over filling. Press edges together and roll up to form an even rim. Flute or crimp decoratively. Brush top with water, then sprinkle with the 1-1/2 teaspoon of sugar. Cut slits in top for steam to escape.
9. Place pie on a cookie sheet to catch drips. Bake for 25 minutes. Reduce oven temperature to 350°F. Bake 40 to 50 minutes longer until crust is golden brown, apples are tender when pierced through a slit and juices bubble. Remove to wire rack. Serve warm or cool completely.
Creamy Chicken Paprika
4 Chicken breast, skinless & boneless 4 slices Muenster cheese 1 can Cream of Mushroom soup (or any cream of soup works well too !!!!) 1 cup mayonnaise 1 tsp. Paprika 1 cup bread crumbs
Preheat oven to 350*. Place chicken in 9" x 13" baking dish. Place 1 piece of cheese over each breast. In medium bowl, mix soup & mayo. Pour over chicken & sprinkle w/Paprika. Pour breadcrumbs over all. Cover & bake 55-60 minutes util chicken is tender. Let stand 5-7 minute before serving.
2 cups self-rising flour 1 teaspoon baking powder 2 teaspoons sugar 3/4 cup butter-flavored shortening 3/4 cup evaporated milk
Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add evaporated milk, stirring with a fork until dry ingredients are moistened. (Dough will be sticky.) Turn dough out onto a heavily floured surface, and knead lightly 4 or 5 times.
Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on a lightly greased baking sheet. Bake at 425 degrees F. for 10 to 12 minutes or until lightly browned. Serve with butter and jelly. Yield: 1-1/2 dozen biscuits (18 servings).
Per Serving: 139 Calories; 9g Fat (59.0% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
10 medium baking potatoes -- peeled and cut into eighths 1/4 cup butter or margarine 1/4 cup milk 3/4 teaspoon salt 1/4 teaspoon ground black pepper 2 large eggs -- lightly beaten 2 tablespoons butter or margarine -- melted Paprika
Cook potatoes in boiling water to cover, 15 minutes or until tender; drain and mash. Stir in butter and next 3 ingredients. Let cool 10 minutes. Stir in eggs. Spoon mixture into a large decorating bag fitted with a large star tip. Pipe 14 (2-inch) rosettes onto a lightly greased baking sheet. Drizzle with melted butter, and sprinkle with paprika. Bake at 350 degrees F. for 15 minutes or until lightly browned around the edges. Yield: 14 servings.
Per Serving: 160 Calories; 6g Fat (32.2% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 182mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.
SWEET PEPPER SOUP
4 large red bell peppers -- coarsely chopped 2 large yellow bell peppers -- coarsely chopped 1 bunch green onions -- chopped 2 tablespoons olive oil 4 cans chicken broth -- (14-1/2 oz each) divided 2 teaspoons salt 1-1/2 teaspoons curry powder 1 quart buttermilk
Cook first 3 ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until tender. Cool slightly. Place about one-fourth of mixture into container of an electric blender or food processor; add about 1/2 cup broth, and process until smooth. Pour mixture through a large wire-mesh strainer into a large bowl, discarding pulp. Repeat procedure 3 times with remaining pepper mixture and 1-1/2 cups broth.
Return pepper mixture, remaining broth, salt, and curry powder to Dutch oven; bring to a boil over medium heat. Reduce heat to low, and simmer 15 minutes; cool. Using a wire whisk, stir in buttermilk. Cover and chill. Serve cold. Yield: 12 servings.
Per Serving: 83 Calories; 4g Fat (37.9% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 697mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.
HOT CRAB DIP
8 ounces cream cheese 1 cup mayonnaise 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1/4 teaspoon Old Bay Seafood seasoning 1 pound fresh lump crabmeat -- drained
Cook cream cheese in a heavy saucepan over low heat, stirring constantly, until cheese melts. Stir in mayonnaise and next 3 ingredients. Add crabmeat, and cook over low heat until thoroughly heated. Transfer to a chafing dish and keep warm. Serve with crackers. Yield: 2-3/4 cups (about 8 servings).
Per Serving: 347 Calories; 34g Fat (84.5% calories from fat); 13g Protein; 1g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 415mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
WHOLE WHEAT BUBBLE LOAF
2 cups bread flour -- or more if needed 2 tablespoons sugar 1-1/2 teaspoons salt 1 package active dry yeast 1-1/4 cups milk 2 tablespoons butter or margarine 1 egg 1-1/2 cups whole wheat flour 1/4 cup butter or margarine -- melted 4 teaspoons sesame seeds
Generously grease one 2-quart deep casserole dish or two 8- x 4-inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup bread flour, sugar, salt, and yeast; blend well. In small saucepan, heat milk and butter until very warm (120 degrees F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat flour to form a stiff dough. On floured surface, knead in 1 to 1-1/2 cups bread flour until dough is smooth and elastic, about 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 to 1-1/2 hours.
Punch down dough. Let rest on counter, covered with inverted bowl, for 15 minutes. Using sharp knife or scissors, cut dough into 30 to 40 walnut-size pieces.
For casserole loaf, place half of dough pieces in prepared dish; drizzle with 2 tablespoons melted butter and sprinkle with 2 teaspoons sesame seeds. Repeat with remaining dough pieces, butter, and sesame seeds.
For 8- x 4-inch loaves, place one-fourth of the dough pieces in one pan; drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon sesame seeds. Top with another one-fourth of the dough pieces, butter, and sesame seeds. Repeat with second pan.
Cover; let rise in warm place until light and doubled in size, about 40 to 60 minutes. Heat oven to 400 degrees F. Bake for 25 to 35 minutes or until loaf sounds hollow when lightly tapped. Cool 5 minutes; remove from pan. Pull apart to serve. Yield: about 12 servings.
Per Serving: 221 Calories; 8g Fat (32.7% calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 344mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
1 pineapple, peeled, 1-inch slices 2 tsp. black peppercorns, crushed 2 Tbsp. granulated sugar 3/4 cup fresh orange juice 1 Tbsp. honey 1/2 cup dark rum 2 cups vanilla ice cream 4 mint sprigs, as needed, for garnish (optional)
Trim and slice pineapple into large rings. Remove core from pineapple rings using a round cutter or a paring knife. Coat sides of pineapple slices with black pepper and sprinkle with sugar. Heat a large skillet or non-stick sauté pan over high heat. Cook the sugared pineapple until golden amber brown for 2-3 minutes on each side. Remove the pineapples when cooked and heat the orange juice, honey and rum together until it becomes a light syrup, about 3-4 minutes. Scoop ice cream into center of pineapple slice and spoon with some of the rum sauce before serving.
Nutrition Facts (per Serving): 300.09 calories, 43.65 g carbohydrates, 27.35 mg cholesterol, 7.44 g fat, 52.24 mg sodium
BROWNIE SHEET CAKE
Preheat oven to 400 degrees F. Grease 9" x 13" pan.
2 c. sugar 2 c. flour 1 c. water 4 T. cocoa 2 sticks margarine 2 eggs 1/2 c. milk 1 tsp. baking soda 1 tsp. vanilla 1 tsp. cinnamon
Mix flour and sugar together. Bring to boil the water, cocoa and margarine. Add to first mixture. Beat. Add eggs, milk, baking soda, vanilla, and cinnamon. Bake for 25-30 minutes or until after dipping toothpick into cake, the toothpick comes out clean.
1 stick margarine 1/3 c. milk 1 # powdered sugar 1 tsp. cinnamon 4 T. cocoa 1/2 c. nuts (optional)
Use same saucepan. Bring to boil the margarine, milk, cinnamon and cocoa. Add powdered sugar, vanilla, and nuts. Add more milk if nicessary to spread. Put on cake hot from the oven.
Easy Italian Chicken
4 boneless skinless chicken breasts 2 C. Italian Salad Dressing 2 gloves garlic (crushed) 1 can diced tomatoes or 2 fresh tomatoes (diced) 1 large yellow onion (chopped in large pieces) 1 medium green pepper (chopped) 1 T. Oregano 2 T. Parmesan Cheese
Place chicken in baking dish and cover with Italian dressing and put a dab of crushed garlic on each piece of chicken. Refrigerate (A minimum of 4 hours for best taste). Pour off 1/2 of the dressing and replace with 1 C. water.Stir sauce. Top chicken with tomatos, onion and green pepper. Sprinkle Oregano and Parmesan cheese over the top. Bake at 375 degrees for 1 hr 15 minutes.
BÜNDNER GERSTENSUPPE or ST. MORITZ (GRISON) BARLEY SOUP
1 3/4 ounces (45 grams) butter or margarine 5 ounces (150 grams) onion 5 ounces (150 grams) leek 3 1/2 ounces (100 grams) carrots 1 3/4 ounces (50 grams) celery 3 ounces (80 grams) grison dried beef (Bündnerfleisch) 3 ounces (80 grams) fresh ham 1 ounce (30 grams) flour 3 1/2 ounces (100 grams) pearl barley 3 quarts (3 liters) beef stock 1 1/4 cup (3 deciliters) cream
Cut vegetables, dried beef and fresh ham in very (VERY) fine strips (brunoise). Sauté in butter/margarine until tender and add flour. Add pearl barley and continue to sauté. Add stock and simmer for 1 1/2 hours Thicken with cream. Adjust seasoning with salt and pepper. Careful! No seasoning might be required.
Fresh ham can be substituted by Black Forest ham. To enhance flavor, some bacon may be used. Additionally, smoked pork sausages can be cooked with the soup, removed and diced and added to the soup before serving. Grison dried beef (Bündnerfleisch) is an air-dried beef similar to jerky; the fresh ham is similar to prosciutto.
F U D G I E S
Melt in saucepan OR in microwave: 1 stick butter or oleo 1 square unsweetened chocolate
Remove from heat, and stir in (this is what makes it SO easy...just keep adding and stirring...no mixer needed!): 1 cup granulated sugar 2 eggs 1/2 c. flour 1 tsp.vanilla
Pour into greased (use the butter wrapper!) 8x8" square pan
Bake 350 degrees, 30-35 minutes or until it passes the "clean toothpick test"
Slice into squares, remove from pan onto baking rack, cool and serve!
Stir in 1 c.chopped pecans or walnuts and/or Sprinkle top with chopped pecans or walnuts or Bake in a pie tin (no crust!) and serve as "wedges" with a dollop of whipped cream, cool whip, or ice cream......this will make it look the 'fanciest' and the whipped cream/ice cream makes it absolutely delicious......
"Ginny Creekman's Chicken Bits recipe"
5 whole chicken breasts, boned, skinned and cut in bite sized pieces 3 eggs 1 cup milk salt & pepper dash of poultry seasoning 1 T sugar 1 T soy sauce dash of garlic powder (or minced garlic! <Tim) dash of Tabasco sauce (don't be afraid! <Tim), dash Worcestershire sauce dash curry powder (optional) dash Red Cayenne pepper <Tim
Mix 3 eggs, 1 cup milk, salt & pepper, dash of poultry seasoning, 1 T sugar, 1 T soy sauce, dash of garlic powder, Tabasco sauce, Worcestershire sauce. Curry powder makes a nice addition, it you like it. MARINATE the chicken in this mixture for SEVERAL hours or even better---OVERNIGHT.
Drain, but do not dry.
1 cup Bisquick 1 cup corn flake crumbs 1 cup seasoned bread crumbs
Mix 1 cup each Bisquick mix, corn flake crumbs and seasoned bread crumbs and place in large plastic bag. Shake the chicken pieces in the mixture. Place coated chicken on waxed paper in a cookie sheet and freeze (can be cooked immediately, if desired).
Fry bits in "Fry Baby" or sizzle them in butter. Good served with sweet and sour sauce, cocktail, or whatever.
Rich's Chicken Enchilada's
5 Chicken breast halves, 1/2" cubes 1 Med. Onion, chopped 1 T. Butter 1 tsp. chili powder 26 oz. can Cream of Chicken soup. 16 oz. Sour cream 7 oz. can chopped green chilies 4 oz. can chopped jalapeño 16 oz. Shredded Cheddar & Jack cheese 1 pkg. 8" flour Tortillas (aprox. 8 to fill casserole)
Sauté chicken & onion in butter & chili powder. Drain. Mix soup, sour cream, chilies & jalapeños in a bowl. Spread ½ C. soup mixture in bottom of 9" X 13" casserole dish to reduce sticking. Spoon ¼ ~ ½ C. chicken, 2 T. of soup mix, & 1 ~ 2 T. cheese down center of tortilla. Roll & place seam down in dish. Repeat until full. Top with remaining soup & cheese. Bake uncovered at 325 for 45 min. Remove and let stand 5 min. to set.
Note: 4 oz of jalapeño's will not make this recipe to hot to enjoy but will make it spicy. Everyone I have served it to that likes Mexican food has been delighted with the taste. You can reduce the amount to suit your taste. It will be difficult to adjust before baking because the taste and spice will change from preparation and finished casserole. Try it once then you will be able to adjust the spice next time you use the recipe .... and you will use it again.
1-2 heads of cabbage, raw 1 pound cooked, ground pork sausage 1 cup chopped carrots 1 cup chopped celery 1/2 cup chopped Swiss cheese 1/2 cup chopped Cheddar cheese 1/2 cup chopped American cheese
Unroll leaves from the cabbage head and cut off the hard bottom part of the stem on each leaf to make it easier to roll. Mix the rest of the ingredients together in a large bowl. Take about one-half cup of the sausage mixture (depending on the size of the leaf) and place on the leaf. Roll the leaf around the meat. Place the rolls in a nonstick skillet and cover. Cook on medium heat for about 5-7 minutes, or until cabbage is tender and soft. Place rolls on serving plate. We fixed a pan with tomato sauce and it tasted just as good if you wanted to add a little more flavor to it, but the cheeses and sausage came out just fine for flavor in this recipe.
Best chocolate cake that you will ever eat, and it is so moist (and you can't taste the Miracle Whip!). All of the kids in my family request this for their birthdays every year, and there are a lot of kids! I wanted to pass it on so that others besides my family could enjoy it too.
MIRACLE WHIP CHOCOLATE CAKE
2 Cups Flour 1 Cup White Sugar 4 Tablespoons cocoa Dash of Salt (Optional) 1 1/2 teaspoon baking soda 1 Cup Miracle Whip 1 Cup Cold Water 1 teaspoon Vanilla Extract
Preheat oven to 350 degrees. Sift together dry ingredients. Gradually Add liquid ingredients, mixing well. Bake in a greased 11x7 inch glass pan for about 20 to 25 min. Let cool completely before frosting.
Easy Crockpot Chicken
1 cut up whole chicken (or any parts) 2 tbsp butter or margarine 1 pk dry Italian dressing
Wash chicken and put in crockpot, slice butter into a few pieces and put
over chicken. Sprinkle Italian dressing mix over chicken. Cover and cook on low 7-9 hours or on high 4-6 hours. Serve with rice or noodles "Sometimes", I even bone the chicken and cut it up before cooking it, so I can sit down and enjoy it even more when it's done.
TANGY MIXED VEGETABLES
8 ounces sliced fresh mushrooms 1 green bell pepper -- cut into 1-inch pieces 1 medium onion -- chopped 8 ounces pineapple chunks in juice -- undrained 4 medium carrots -- scraped and sliced 1/2 teaspoon ground ginger 1/2 teaspoon curry powder 1/2 teaspoon dried basil 8 ounces waterchestnuts, canned -- sliced, drained 1 tablespoon brown sugar 1/4 teaspoon salt
Cook first 3 ingredients in a large nonstick skillet 5 minutes or until tender, stirring often. Drain and set aside.
Drain pineapple, reserving juice. Pour juice into skillet; set pineapple chunks aside. Add carrots and next 3 ingredients to juice; bring to a boil. Cover, reduce heat, and simmer 10 to 15 minutes or until carrots are tender.
Stir in mushroom mixture, pineapple chunks, water chestnuts, and remaining ingredients; cook over medium-high heat until thoroughly heated. Yield: 4 servings.
Per Serving: 137 Calories; 1g Fat (3.4% calories from fat); 3g Protein; 33g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.
LEG OF LAMB
1 teaspoon salt 1 teaspoon dried mint flakes 1/2 teaspoon ground red pepper 9 pounds leg of lamb 2 medium onions -- chopped 3 cups dry white wine 1/2 cup olive oil 1/2 cup Dijon mustard 3 cloves garlic -- chopped 2 tablespoons Worcestershire sauce
Combine first 3 ingredients; sprinkle over lamb. Place chopped onion in center of a roasting pan; place lamb on top of onion.
Combine wine and next 4 ingredients; pour mixture over lamb. Insert meat thermometer into thickest portion of lamb, making sure it does not touch fat or bone.
Bake at 325 degrees F. for 1 hour and 45 minutes or until meat thermometer registers 160 degrees F., basting lamb every 30 minutes. Let stand 10 minutes. Yield: 10 servings.
Per Serving: 907 Calories; 66g Fat (70.4% calories from fat); 59g Protein; 4g Carbohydrate; 1g Dietary Fiber; 223mg Cholesterol; 578mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 8 Fat; 0 Other Carbohydrates.
BAKED YAMS WITH NUTMEG BUTTER
1 cup unsalted butter -- at room temperature 1 cup light brown sugar -- firmly packed 1-1/2 teaspoons ground nutmeg Vegetable oil spray 12 yams -- (about 8 lbs total)
Using an electric mixer, beat butter, sugar, and nutmeg in medium bowl until light and fluffy.
Preheat oven to 350 degrees F. Line 2 large baking sheets with heavy-duty foil. Spray foil with cooking spray. Using small sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch uncut at each short end. Place yams on baking sheet. Bake yams until tender, about 1-1/2 hours.
Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon nutmeg butter into each. Serve, passing remaining butter separately. Yield: 12 servings
Per Serving: 359 Calories; 16g Fat (38.6% calories from fat); 2g Protein; 54g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 20mg Sodium. Exchanges: 3 Grain(Starch); 3 Fat; 1 Other Carbohydrates.
STUFFING WITH MUSHROOMS AND BACON
1-1/4 pounds sourdough bread -- crusts removed, cut into 1/2-inch cubes 3/4 pound bacon -- cut into 1/2-inch pieces 3 cups chopped leeks -- white and pale green parts only 3 cups chopped celery 1 pound mushrooms -- sliced 1-1/2 tablespoons dried sage 2 teaspoons dried thyme 1 teaspoon salt 3/4 teaspoon ground black pepper 2-1/2 cups low-salt chicken broth -- or more if needed 2 large eggs 1-1/2 teaspoons baking powder
Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt, and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350 degrees F. Butter 13- x 9- x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.
Per Serving: 340 Calories; 17g Fat (43.7% calories from fat); 17g Protein; 32g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 1029mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
PIQUANT CRANBERRY SAUCE
1 cup water 1 cup firmly packed brown sugar 12 ounces cranberries 1 tablespoon chopped fresh thyme 1 teaspoon Dijon mustard Pinch of salt
Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to a boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes. Remove from heat. Stir in thyme, mustard, and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.) Yield: about 8 servings.
Per Serving: 125 Calories; trace Fat (0.8% calories from fat); trace Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates.
Ingredients for Pudding:
2 Cups Canned Pumpkin 1 Cup Sugar 2 Eggs 1/2 Cup Flour 1 teaspoon Vanilla 1/2 teaspoon Salt a pinch of Baking Soda 1/2 stick Butter or Margarine 1 can (12 oz) Evaporated Milk (NOT sweetened condensed)
Ingredients for Topping: 1/4 Cup Sugar 1 teaspoon Cinnamon
Mix all pudding ingredients except butter. Melt butter in a casserole dish, add pumpkin mixture. Mix together 1/4 Cup sugar and 1 teaspoon cinnamon and sprinkle on top. (If desired, you may also sprinkle 1/4 Cup of chopped nuts such as walnuts or pecans on top before baking). Bake at 450 degrees for 20 to 30 minutes or until firm.
I love cranberries. I usually buy several bags and freeze them when They are in season. Here are two cranberry recipes. The Cranberry Sauce is A microwave recipe I make every Thanksgiving and Christmas. Everyone seems to love it. The Cranberry-Orange Mold can be made all year.
BRANDIED CRANBERRY SAUCE
1 package fresh cranberries 1-1/4 cups sugar 1/4 cup orange juice 1 Tablespoon orange rind 1/4 cup Brandy
Combine all ingredients except the brandy in a 3 quart casserole. Mix well, cover with waxed paper and microwave on HIGH for five minutes. Stir well. Cover and cook on HIGH 5 to 7n minutes longer, until cranberries pop and sauce has thickened. Add brandy during last minute of cooking. Let stand covered until cool. Refrigerate. Can also be made in advance and frozen. Makes about two cups.
SPICED CRANBERRY-ORANGE MOLD
2 packages Jello Raspberry Sugar-Free Gelatin 1/4 teaspoon salt 1-1/2 cups boiling water 1 can WHOLE BERRY cranberry sauce 1/2 cup cold water 1 Tablespoon lemon juice 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 orange, sectioned and diced (I sometimes use a can of Mandarin Oranges)
Dissolve gelatin and salt in boiling water. Add cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate until thickened, about 1-1/2 hours.
Stir in orange. Spoon into 5-cup mold. Refrigerate until firm, about 4 hours.
Unmold onto moistened serving plate. Garnish as desired. Makes 10 servings.
Every time I make this fudge people go nuts over it. It is very rich and This recipe makes a ton. I normally make it in two pans instead of just one. It also freezes well if you want to make it ahead for the holidays.
Bailey's Irish Creme Fudge
4 1/2 Cups sugar 1 12 oz can of evaporated milk 1/2 olb butter 2 12 oz pkgs of milk chocolate chips 1 12 oz pkg semisweet chocolate chips 2 7 oz jars marshmallow cream 2 tsp vanilla 2/3 Cup Bailey Irish Cream 2 Cups chopped nuts
Follow directions EXACTLY. Set chocolate chips, marshmallow cream, vanilla, Bailey's and nuts in a VERY large bowl. Set aside for later. Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes (don't ask why - just works), stirring CONSTANTLY. Pour milk mixtures over the other ingredients and stir slowly to blend. DO NOT USE MIXER Pour into a buttered 9x13 inch pan and chill very well. Cut cold.
I used a 9x13 pan AND a 8x8 pan and it was still good sized. I also lined the pan with foil and removed from pan to cut. I had a hard time getting it out of the pan. It stays kind of soft. Will never get very hard.
Pumpkin Pie Cake
1 large (30 oz.) can pumpkin pie mix, (this already has the spices and sugar in it) 4 eggs 12 oz. can evaporated milk 1 yellow cake mix 1 c. butter, melted 1 c. nuts Mix pumpkin pie mix, eggs and milk together and pour in a 9 x 13 inch pan. Sprinkle cake mix over pumpkin mixture. Drizzle butter over cake mix, sprinkle nuts over butter. Bake at 350° for 1 hour. Serve with whipped cream or Cool Whip.
SWEET POTATOE CASSEROLE
Mix together: 1 Cup Sugar 1/2 Cup Milk 2 eggs 1 tsp. Vanilla
Add to 3 Cups Sweet Potatoes (1 large can) mashed by hand so they're still kind of chunky. Spoon into greased baking dish and spread on topping.
Topping: (mix together ingredients) 1/2 Cup Melted Butter 1 Cup Coconut 1 Cup Chopped Pecans 1 Cup Brown Sugar 1/3 Cup Flour
Bake at 375 for 25 min.
1 cup Uncle Ben's converted rice 1 medium onion, chopped 1 stick butter (can use margarine if watching fat gram intake) 1 - 10&1/2 oz. can Beef Broth 1 - 10&1/2 oz. can Beef Consomme' 1 - 4 oz. can mushroom slices, drained
Saute' the onion in the melted butter. When it starts to turn golden, add the uncooked rice and saute'. Watch this very closely, stirring constantly, as it turns golden all of a sudden and can get too brown very quickly. When onion & rice are golden, remove from stove. Pour into a greased 2 quart casserole dish. Add the drained mushrooms, then add both the Broth and Consomme'. Stir slightly. Place in oven, covered, and bake at 325 degrees for about 1&1/2 hours, or till rice has absorbed soups. (This can easily be warmed up for a second meal, IF there are any leftovers, by adding a bit of water or broth before heating.)
2 (8 oz.) packages cream cheese 1 cup sugar 1 teaspoon vanilla 1 stick margarine 2 cans of crescent rolls sugar and cinnamon for topping
Combine cream cheese, sugar and vanilla in a mixing bowl and beat until creamy. Unroll one can of the crescent rolls and press into a 9" x 13" glass baking dish (ungreased). Spread cream cheese mixture over dough. Unroll second can of crescent roll dough and place on top of cream cheese mixture. Melt margarine and pour over top of dough. Sprinkle generous amount of sugar and cinnamon mixture over top of melted margarine. Bake at 350° for 30 minutes. (DO NOT OVERBAKE) ===========
Macaroni and Cheese
This recipe comes from my Grandma, Sara Earhart. I attended a party recently with this mac & cheese. The hostess told me there was a person there who came only because she hoped I would be there with this dish. She stuck to me like glue until I got her email address and promised to send her the recipe.
1 cup macaroni (I like twist trio noodles) 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1 cup milk 1/4 pound American cheese (sliced, unless you want to spend lots of time cubing or shredding)
Cook macaroni 5 minutes, drain and rinse. Melt butter in saucepan. Add flour, salt and pepper, blend. Add milk, stir. Slowly add cheese to hot mixture, stirring constantly. Mix with macaroni in greased casserole dish or crock pot.
Bake 350 degrees for 30 minutes.
Or for crockpot: 4-6 hours on low 2-3 hours on high
I multiply this recipe by 4 when I use the crock pot.
1 lb. ground beef 1 small onion, chopped 1/2 green pepper, chopped 1 can (10 1/2 oz) tomato soup 1 tbsp. or to taste chili powder Hamburger buns
Brown ground beef, onion and green pepper in skillet until beef is browned and vegetables are soft. Add tomato soup and chili powder. Simmer for 10 minutes. Serve on hamburger buns. This is also good on baked potatoes, rice, any kind of starch. It can also be simmered longer, but if a hurry 10 minutes will do.
4 C flour 3 C sugar 2 t baking soda 1 1/2 t cinnamon 1 t allspice 1/2 t cloves 1 1/2 C chopped walnuts, pecans, raixins
1 C oil 2 C pumpkin 4 eggs 2/3 C water
Combine all dry ingredients in LG bowl and mix. Combine all wet ingredients in separate bowl and mix. Now combine wet & dry ingredients together. Pour mixture into greased loaf pans and bake 350ºF 1 hr. Makes 2 loaves.
GREEN BEANS WITH RED BELL PEPPERS
2-1/4 pounds green beans -- ends trimmed 5 tablespoons butter 3 large red bell peppers -- thinly sliced 1 large onion -- thinly sliced 1/4 cup chopped fresh marjoram 3/4 cup sliced almonds -- toasted
Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds. Yield 10 servings.
Per Serving: 156 Calories; 12g Fat (62.0% calories from fat); 4g Protein; 12g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.
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