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Recipes Page 14
===========Here's a chili recipe that can be
made in your crockpot...If you prefer, substitute ground turkey for the
sausage.Slow Cooker Chili1 lb. bulk Italian sausage 1 lb.
ground beef 1 (28-oz) can whole tomatoes, undrained, cut up 1 (15-oz.)
can tomato sauce 1/2 cup chopped onion 1 tsp. sugar 1 to 2 tsp. chili powder
1 - 1 1/2 tsp. cumin 1 tsp. dried oregano 1 (15-oz.) can chili beans, undrained
1 (15-oz.) can garbanzo beans, undrained Brown sausage and ground beef
in a skillet or non-stick casserole. Drain. In a slow cooker, combine meat
and remaining ingredients except beans. Cook on high setting for one hour,
reduce to low; cook 2 - 3 hours to allow flavors to blend. Add beans, cook
on low another 30 - 45 minutes until thoroughly heated. ===========HOT VIRGINIA DIP 1 cup pecans, chopped 2 tsp. butter
16 oz. cream cheese, softened 4 Tbsp. milk 5 oz. dried beef, minced (jar)
1 tsp. garlic salt 1 cup sour cream 4 tsp. onion, mincedSaute pecans in butter. Reserve.
Mix all ingredients thoroughly. Place in 1 1/2 quart baking dish; top with
pecans. Chill until serving time. Bake at 350 degrees for 20 minutes. Serve
hot with crackers or small bread sticks. ===========CHERRY FLUFF 1-16 oz can cherry pie filling,,(
strawberry is good too...) 8 oz whipped topping thawed. 1-12 oz can eagle
brand milk.... not evaporated.. 8 oz crushed pineapple 1 cup nuts.... opt..
but good.. fold all together,, put into serving dish and let chill.===========Orange Marmalade Pecan MuffinsPreheat oven to 425 degrees2 cups all purpose flour 3 tsp.
baking powder 2 tbsp. sugar 1 tsp. salt 1/3 cup vegetable oil 1 egg 1-1/4
cups milk 1/2 cup chopped pecans 6 tsp. orange marmaladeMix the four, baking powder and
sugar and salt together. Whip the oil, egg and milk in a blender then mix
with the dry ingredients and stir in the pecans. Lightly grease a muffin
tin or use muffin liners and fill 1/3 full with batter. Spoon a half teaspoon
of marmalade on top of the batter. Fill to 2/3 full of batter over the
marmalade and bake in a 400 degree oven for 25 minutes or until a toothpick
inserted in the center comes out clean. makes 12 muffins.===========CHICKEN (OR TURKEY) CHEDDAR1 cup cooked, leftover chicken or
turkey, cut in chunks 1 green pepper, diced 2 stalks celery, sliced 1 onion,
sliced and quartered 1 teaspoon cayenne or to taste (or can be omitted
if you prefer) 1 tablespoon oil approx 1 cup cheddar, sliced or shredded
1 teaspoon oregano 1 teaspoon thymeIn a medium skillet, over medium
heat, heat the oil. Add the pepper, celery, and onions, cooking till the
onion is just beginning to turn brown. Drain the oil and add the herbs,
cayenne, and chicken, stirring as the chicken heats for a couple of minutes.
Add the cheddar on top of all, distributing as evenly as possible, and
put a lid on top of the skillet. Leave over heat just long enough to melt
the cheese-this will happen fairly quickly-and then remove and serve. Serves
2. Goes well with home fries or french fries. ===========Apple Bacon Cornbread StuffingThis is enough to feed 12-15 people.
I prefer to not stuff my turkey; the stuffing gets to soggy. I bake it
instead.1 8" pan homemade cornbread,
made the day before, then cubed.1 # bacon, fry, reserve fat and
drain bacon completely, and then chop in small piecesIn bacon drippings, saute 3-4 diced,
peeled apples 3-4 ribs celery (I love the leaves, too!) 1 bunch scallions,
chopped 2 cloves minced garlic Season with: 2 tsp. marjoram 1 tsp. sage
fresh pepper to tasteAdd 1 can reduced-sodium chicken
broth, and simmer until tender. (You will need 2 cans)To an additional 3/4 cup of broth,
beat in 2 eggsCombine cubed cornbread, the apple/celery
mixture, and the broth/egg mixture. Toss very gently, to retain the cube
shape of the cornbread. Place in a greased 2 quart casserole with a cover.
Chill. This needs to bake about an hour, and I drizzle about 1/4 cup of
additional chicken broth over the top before I bake it. ========================= ======HAWAIIAN POT ROAST3 pounds chuck roast -- boneless 3 tablespoons shortening -- melted 1 medium onion -- sliced 1/2 cup water 1/4 cup soy sauce 1/4 teaspoon ground ginger 1/4 teaspoon ground black pepper 8 ounces pineapple chunks in juice -- undrained 4-1/2 ounces sliced mushrooms -- drained 1/3 cup sliced celeryBrown roast on all sides in shortening in a Dutch oven. Drain off drippings. Place onion on top of roast. Combine next 4 ingredients; pour over roast. Cover and bake at 250 degrees F. for 2 hours and 45 minutes or until tender.Add pineapple, mushrooms, and celery; cover and bake an additional 30 minutes. Remove roast, pineapple, and vegetables to a warm platter. Ladle pan drippings over roast. Yield: six servings.Per Serving: 572 Calories; 42g Fat (66.7% calories from fat); 37g Protein; 10g Carbohydrate; 1g Dietary Fiber; 131mg Cholesterol; 808mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 Fat.===========APPLE RELISH4 apples -- diced 2 dill pickles -- minced 1 onion -- chopped 1/4 cup apple cider vinegar 1/2 cup sugar 1/4 teaspoon saltCombine all the ingredients in a medium bowl.Cover and chill relish at least 2 hours. Serve with chicken or pork. Yield: about 16 servings.Per Serving: 49 Calories; trace Fat (2.5% calories from fat); trace Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 1/2 Other Carbohydrates.===========YOGURT CHICKEN WITH BLACKENED ONIONS8 chicken thighs -- (about 2-1/2 lbs) 1-1/2 cups plain yogurt 1 cup onions -- chopped into 1/8-inch diceRemove any excess fat from the chicken. Put the chicken in a medium nonmetallic bowl with the yogurt and diced onions. Add 1/2 teaspoon salt and mix well. Cover and refrigerate overnight.Preheat oven to 350 degrees F. Place the chicken pieces in a metal baking pan, making sure the pieces are separated and well covered with yogurt and onions. Bake for 40 minutes. Then broil the chicken, with the pan set at the greatest distance from heat, until onions are somewhat blackened. Be careful not to let them burn completely. This will take 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt. Yield: 4 servings.Per Serving: 468 Calories; 32g Fat (61.9% calories from fat); 36g Protein; 8g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 187mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.===========SAN FRANCISCO STIR-FRY2 cups broccoli flowerets 1 cup carrot slices 1/2 pound snow pea pods, fresh 1/4 cup butter or margarine 3/4 pound Velveeta -- cubed 1/4 cup milk 4 ounces linguine -- cooked and drained 1-1/2 teaspoons dried tarragon -- crushedIn large skillet, stir-fry vegetables in butter until crisp-tender. Add Velveeta and milk; stir over medium heat until Velveeta is melted. Add remaining ingredients; toss lightly. Yield: 4 servings.Note: Velveeta is a pasteurized process cheese spread.Per Serving: 691 Calories; 45g Fat (55.3% calories from fat); 34g Protein; 47g Carbohydrate; 4g Dietary Fiber; 140mg Cholesterol; 2331mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat; 1 Other Carbohydrates.===========CHICKEN WITH WINE BASTED GRAPES2 skinless boneless chicken breast halves 2 teaspoons olive oil 1 tablespoon shallots -- thinly sliced 1/2 teaspoon dried thyme -- crushed 1 cup seedless grapes -- halved 1/4 cup dry white wine Kosher salt and ground black pepper to tasteSprinkle chicken with salt and pepper. Brown chicken in oil, remove from pan. Place in baking dish and bake 12 minutes at 375 degrees F. Five minutes into baking, begin preparing the sauce by sauteing shallots in pan drippings. Stir in 1/2 teaspoon salt, thyme, dash of pepper, and wine. Gently boil 2 minutes or until liquid is reduced by half. Add grape halves and boil 1 minute longer. Remove from heat and serve grape sauce over chicken. Yield: 2 servings.Per Serving: 243 Calories; 6g Fat (24.7% calories from fat); 28g Protein; 14g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat.===========Rebecca's Amaizing Twice Baked PotatoesChose one large baker potato for each person Wash and place, uncovered, in a 400 degree oven for approximately 1 hour or until cooked through.Once the potatoes are cooked, pull them out of the oven and cut them in half. Be sure to take care to not burn yourself. You can choose to bake them ahead of time and do the next steps after they are cool.Put the following ingredients in a bowl: (this is per potato so if you are feeding 2 people, double this recipe): 3 slices of deli sliced ham, finely chopped 1 tbl finely chopped onion Shredded cheddar cheese to taste 1 tbl ranch dressing or Dill Dip (recipe below) 1 tsp. horse radish (optional) 1/2 cup fresh, steamed broccoli flowerets (frozen can be substituted) 1 tsp. dried parsleyDill Dip 4 tbl dried Dill 1/2 cup Mayonnaise 1/2 cup Sour Cream or Buttermilk Mix together and chill for 1 hour - this makes a great veggie dip as well as a great salad dressingScrape the potato out of the skin and put in bowl. Try not to tear the skins. Mix in the above ingredients until it is a creamy consistency. You can add more Ranch or Dill dip as needed to make the potato mixture creamy.Put mixture back into the potato skins, place them in a baking dish, cover and bake at 350 degrees for 20 minutes, uncover and bake until brown on top (about 10 more minutes). Serve===========This is great to make because it warm and filling, and nice to come home to after a long day at work! Toss everything into the crockpot right before you leave for work, and when you get home you can toss some Jiffy cornbread mix into the oven. In the 20 minutes that takes to bake, you can have the table set and a delish dinner ready to serve with hot cornbread. My husband and I are vegetarians so we eat this as a main dish, but friends of ours use it as a side dish when they make fajitas.Crockpot Chili* 1 1/2 cups long-grain converted rice, uncooked * 16 oz can whole tomatoes * 16 oz can Mexican style beans ( I like black beans but chili beans work well too) * 3 cloves garlic, minced * 1 large onion, finely chopped * 2 tablespoons vegetable oil * 1 cup cottage cheese * 4 oz can chopped green chiles, drained * 2 cups shredded monterey jack cheeseMix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crock-pot. (I spray the heck out of mine with Pam, including the underside of the lid) Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese.This dish is really hearty, and makes anywhere from 4 to 8 servings depending on how hungry people are and whether it's the entree or a side dish. ===========TURKEY WITH COCONUT SAUCE1 cup chopped mushrooms 1 cup chopped onion 3 tablespoons butter 2 heads of garlic, spearated into peeled cloves 1 tablespoon Spanish extra-virgin olive oil 1 (14 ounce) package traditional stuffing mix 1 (14 pound) turkey, one with a pop-up thermometer 3 tablespoons adobo, or to taste (available in Hispanic food section of supermarket or Latin groceries) 2 tablespoons dried oregano 2 tablespoons dried basil 2 tablespoons paprika 1 cup beer (preferably Corona) 1/3 cup pine nuts 1/3 cup chopped walnuts 1/3 cup shelled sunflower seeds 1 15 ounce can Coco Lopez (cream of coconut) 2 cups turkey gravy, homemade or 2 10 1/2 ounce cans turkey gravyTo make stuffing, saute mushrooms, and onions in 1 tablespoon butter over medium heat in frying pan. Prepare stuffing mix according to package directions (You might need more butter). Mix mushrooms and onions with stuffing, set aside. After thoroughly rinsing the turkey and patting it dry, use a small sharp knife to make several 1 inch incisions, about 3 inches apart, all around the turkey, with garlic press or food processor, chop garlic and mix with remainder of the butter and olive oil. Put garlic butter into a small plastic bag, snip off a corner, and use to squeeze the mixture into the incisions, to any leftover garlic butter add adobo, oregano, basil and paprika to taste. Rub this mixture over inside and outside of turkey, fill cavity with the stuffing. Place the turkey on a baking tray, sprinkle top with paprika, cover with foil and bake at 375 degrees, after 2 hours, lift the foil and pour the beer over the turkey, when the pop-up thermometer is about halfway up, remove the foil and continue roasting, a total of about 5 hours. In a toaster oven or on another shelf of the oven, roast the pine nuts, walnuts and sunflower seeds about 2 to 3 minutes, remove and mix with the Coco Lopez, heat in saucepan over medium heat. Cut up turkey, drizzle gravy atop, and serve with coconut sauce on the side. Makes about 12 servings. =========== Santa Fe Cranberry Relish 1 bag cranberries 1 jalapeno, seeded and de-veined l green onion 1 tsp dried cilantro 1/4 tsp. cumin 3/4 cup sugarPut all ingredients in food processor and process to a coarse grind Let set overnight for flavors to blend. (Better on day two!)(Wonderful as a substitute for traditional cranberry relish -- great with turkey, chicken, ham, or beef! A fresh, zingy salsa to be served with Mexican food . . .==========="Shepherd's supper" A simple meal for dairymen and herdsmen in the Alps Ingredients: for 4 people320 grams (11 oz.) stale bread 4 dl (13 oz.) milk 200 grams (7 oz) raw bacon 1 tbs butter 4 eggs 1/2 tsp salt Pepper 1 bunch parsley Method: Preparation time: 20 minutes Recipe takes approx. 15 minutes · Cut the bread into small pieces, pour 3 dl milk over it and leave to stand for 10 minutes. · Finely dice the bacon and brown it in the heated butter. Add the dried out bread pieces and sear, turning from time to time. · Beat the rest of the milk together with the eggs and season with salt and pepper. Finely chop the parsley and mix it in. · Pour the egg mixture over the bread and allow to dry out, turning frequently. Dish out the meal on a plate and serve with salad.===========BEEF, CORN and TOMATOES1 lb. ground beef 2 TBsp. oil 1 large onion, sliced 1/2 cup chopped green pepper 2 (8oz.) cans tomato sauce 1 1/2 cups whole kernel corn 1/2 tsp. salt 1/4 tsp. Tabasco sauce (I use more, depends on your taste).Brown beef in oil in skillet, breaking into bite-size pieces. Add onion and green pepper; cook for 5 minutes. Add remaining ingredients; stir well and simmer until tender, about 15 to 20 minutes. Serve over rice. ===========GINGER CRACKLES3/4 C. butter or margarine 1 C. white sugar 1 egg 1/4 C. cooking molasses 2 C. white flour 2 tsp. baking soda 1/4 tsp. salt 2 tsp. ginger 1 tsp. cinnamon 1 tsp. cloveswhite sugarCream butter and sugar together well. Beat in egg and molasses. Combine dry ingredients in separate bowl, then blend in with sugar mix. Shape into 'walnut size' balls. Roll in white sugar. Place 2" apart on greased baking sheets. Don't overbake! Cookies will be slightly soft when removed from the oven, but will set when cool. Makes 3-4 dozen cookies. Temperature: 350 degrees F. Time: 8-10 minutes ===========A friend tried this recipe and called me to say they couldn't stop eating it until the whole pot was gone. I decided to pass it on to the readers. This is my own recipe and I hope you enjoy it as much, great for cold nights.:-)Potato Soup Peel and quarter and slice - 3 large potatoes and put in 4 Qt. Pot add 1 med. onion cut up (1 stalk of celery but not neccessary) 1 can of celery soup (a must) 1 -1/2 soup canful's of water salt & pepper to taste 1/4th stick of Butter (more if you wish) (we like more) Cover and simmer until potatoes are just about done add 1-1/2 soup cans of milk , stir and heat until potatoes are done . ( I use the soup cans to measure with while cooking ) If you need more liquid add more milk not water. Serve with tasty bread and Butter.===========It doesn't have any fat so my health-conscious relatives appreciate that as well. It's light, refreshing, & full of great flavors.Better Than S*** Cake You don't need to bake this. Just assemble layers as follows. It's a forgiving recipe as I've adjusted amounts many times and it's always good.1 prepared angel food cake, crumbled into bite-sized pieces Spread half of the pieces into a 9x11 cake pan (not greased)Prepare 1 large package of instant vanilla pudding, using 1/2 cup less than the box directions. Add 1 pint sour cream. Spread all of this mixture over the cake in the pan.Spread the rest of the angel food cake pieces over the pudding layer.Spread the contents of a large can of cherry pie filling over the cake pieces. (It's easier to do this if you spoon globs of it evenly over the surface and then gently spread them out to cover as much of the surface as you can.)Last layer: spread as much Cool Whip over the top as you like.It keeps well and travels well so is great for potlucks.===========Sunshine Crockpot Drumsticks* 12 chicken drumsticks, skinned * 1 can frozen orange juice concentrate, thawed, * 2 to 3 tablespoons honey * 2 tablespoons quick-cooking tapioca * 1 fresh mild green chile or jalapeno pepper, seeded, thinly sliced * 1/4 teaspoon salt * 1 teaspoon dried onion flakes * 8 oz can drained mandarin oranges (optional)Adjust the flavors to your personal taste: use the higher range of orange juice, honey and jalapeno for extra orange flavor, spice, or sweetness, depending on your preference.Place chicken in crockpot. In small bowl, combine orange juice concentrate, honey, tapioca, chile or jalapeno pepper, salt, and onion flakes. Pour over chicken. Cover and cook on LOW about 5 hours or until tender. Spoon sauce over chicken. Makes 12 drumsticks.===========SOUTH TEXAS NACHOS2 cups water 1/2 pound shrimp -- medium, unpeeled 4 ounces diced green chiles -- drained 2 ounces olives -- pitted, sliced, drained 6 ounces shredded Cheddar cheese 1/2 cup sliced green onions 1/2 cup mayonnaise 8 dozen round tortilla chips (individual)Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Peel and devein shrimp; coarsely chop. Combine shrimp and next 5 ingredients.Place tortilla chips on baking sheets; top each with 1-1/2 teaspoons shrimp mixture. Bake at 350 degrees F. for 5 minutes or until cheese melts. Yield: about 16 servings.Per Serving: 226 Calories; 15g Fat (57.8% calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 236mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat. ===========CAULIFLOWER-SNOW PEA MEDLEY1/2 teaspoon chicken bouillon granules 1/4 teaspoon dried basil 1/3 cup water 1 cup cauliflower flowerets 1/4 pound fresh snow peas -- trimmedCombine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cauliflower; cover and cook 5 minutes. Add snow pea pods; cover and cook an additional 5 minutes. Yield: 2 servings.Per Serving: 38 Calories; trace Fat (5.7% calories from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat. ===========SWEDISH PORK ROAST8 prunes -- pitted 1-1/2 cups dry sherry 8 walnut -- halves 4 pounds pork loin 1 tablespoon dried thyme Kosher salt and ground black pepper to tasteIn small saucepan, bring the prunes and sherry to a boil. Remove prunes, reserve sherry. When cool, insert walnuts into prunes. Cut a deep slit the length of the loin. Insert prunes. Rub pork with thyme. Tie loin with string. Cook 80 minutes at 350 degrees F., basting with pan juices. Roast is done when internal temperature is 160 degrees F. Remove roast from pan to heated platter. Add salt and pepper. Remove all but 3 tablespoons of fat. Add sherry and boil down scraping up pan bits. Serve with roast. Yield: 4 servings.Per Serving: 2049 Calories; 157g Fat (68.7% calories from fat); 119g Protein; 43g Carbohydrate; 14g Dietary Fiber; 142mg Cholesterol; 129mg Sodium. Exchanges: 2 Grain(Starch); 15 1/2 Lean Meat; 1/2 Fruit; 24 Fat. ===========LEMON FLAVORED SWEET POTATOES3 large sweet potatoes 3 tablespoons lemon juice 2 tablespoons lemon zest -- finely chopped 1/4 cup extra virgin olive oil Kosher salt Freshly ground black pepperScrub the sweet potatoes, place on baking sheet and bake in a hot oven 375 degrees F. or zap in the microwave until tender when pierced with a sharp knife. Cut the sweet potatoes in half and scoop out the meat with a spoon. Place in a bowl and mash with a fork or potato masher. Add the lemon juice, zest, and olive oil, season with salt and pepper.Place in a heatproof bowl over a pot of simmering water to keep warm. Or place in an ovenproof dish and return to oven to keep warm. Yield: 4 servings.Per Serving: 227 Calories; 14g Fat (53.6% calories from fat); 2g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 2 1/2 Fat.===========PEPPERS STUFFED WITH SPANISH RICE2 large green bell peppers 8 ounces ground turkey -- lean 1/2 cup chopped onion 1 cup cooked brown rice 1 cup stewed tomatoes -- undrained 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup reduced fat Cheddar cheese -- finely shreddedBring water in a large saucepan to boil. Meanwhile, cut the peppers lengthwise in half. Remove and discard the stems, seeds, and membranes.Carefully place the peppers in the boiling water for 3 minutes. Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.Preheat the oven to 375 degrees F. Lightly spray an unheated large skillet with no-stick spray. Add the turkey and onion. Cook over medium heat until the turkey is no longer pink, stirring occasionally.Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, Basil, salt, and black pepper. Cover and simmer for 10 minutes, stirring occasionally.Place the pepper halves in an 8x8x2-inch baking dish. Spoon the meat mixture into the pepper shells. Sprinkle the cheese on top. Bake about 10 minutes or until heated through. Yield: 4 servings.Per Serving: 203 Calories; 6g Fat (25.5% calories from fat); 15g Protein; 24g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 350mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.=========== CUMIN-SCENTED SALMON WITH PINEAPPLEThis is different, when pineapple is cooked, the natural sugars caramelize and form a perfect sweet crust, this counterpoints the salmon. Be sure to salt the pineapple fairly liberally to heighten the tropical flavors of this dish. Plus sides.1/2 teaspoon ground cumin 3 tablespoons flour 1/2 teaspoon salt 1 1/4 to 1 1/2 pounds salmon fillet, cut in 4 equal pieces 1 tablespoon olive oil 2 cups fresh pineapple chunks 1/4 cup fresh cilantro, choppedCombine the cumin, flour and salt on a plate, dredge the salmon in the mixture and set aside. Heat the oil in a large non-stick skillet over med-high, add salmon, skin side up, and cook 5 to 6 minutes, or until golden brown, turn the salmon over. Add the pineapple chunks to the pan and cook another 5 to 6 minutes, turning the pineapple as it browns. Divide salmon and pineapple evenly among 4 plates and sprinkle with the cilantro. Sprinkle pineapple with additional salt to taste. Makes 4 servings.Sides Cook white rice according to pkge. directions if using 1 cup rice use, or substitute orange juice for 1/4 cup of the water. Toss cooked rice with orange (1/2 orange)zest, celery seeds (1 teaspoon), 1/4 cup of finely chopped celery and 1/4 cup shredded chopped carrot. Steamed broccoli, on the side, enough for 4 servings. ===========Potato Candy Take leftover mashed potatoes and keep adding powdered sugar until it turns into a dough and isn't sticky anymore. Roll out on a counter dusted with more powdered sugar. Spread a layer of peanut butter (and maybe jelly?) and roll up jelly roll style. Slice and ===========At our house, we love cheesecake. This one fits the bill with yummy white chocolate.White Chocolate Cheesecake 2 pks (8 oz.) cream cheese, softened 1/2 cup sugar 1/2 tsp vanilla 2 eggs 4 squares white baking Chocolate or 2/3 cup white Chocolate chips, divided 1 Chocolate cookie pie crustMix cream cheese, sugar, and vanilla until blended. Add eggs, blend. Stir in 1/3 cup white Chocolate. Pour into pie crust. Sprinkle with remaining white Chocolate. Bake at 350 deg. for 35 min or until set. Cool in refrigerater 3 hrs. Makes 8 servings.===========No Sugar Chocolate Fudge2 pkgs (8 oz each) cream cheese softened 2 squares (1 oz each) unsweetened chocolate, melted and cooled 24 pkg. aspartame sweetener (equiv to 1/2 c.sugar) 1 tsp vanilla 1/2 c. chopped pecansBeat cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8" square baking pan lined with foil. Cover and refrigerate overnight.===========PUMPKIN RIBBON BREAD Filling: 2 (3oz.)packages cream cheese, softened 1/3 c. sugar 1 T. flour 1 egg 2 t. grated orange peel Bread: 1 c. cooked pumpkin 1/2 c. vegetable oil 2 eggs 1 1/2 c. sugar 1/2 t. salt 1/2 t. cloves 1/2 t. cinnamon 1 2/3 c. all-purpose flour 1 t. baking soda 1 c. pecans, chopped For filling, beat cream cheese, sugar and flour together in small bowl. Add egg and mix to blend. Stir in orange peel. Set aside. Make bread by combining pumpkin, oil,eggs in a large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda and pecans. MIx to blend. Pour 1/4 of batter into two greased and floured 7 1/2x3 1/2x3-inch loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering the filling. Bake at 325 degrees for 1 1/2 houre or until bread tests done with wooden pick. Cool 10 minutes before removing from pans. Store in refrigerator. (Can put this recipe in a bread loaf pan. Makes 1 loaf ===========This recipe is one I made up and started serving with a holiday ham dinner. It is moist and delicious, and lends itself well to the taste of ham.Broccoli Bake 1 - 3 oz. package cream cheese 1 1/2 C. milk 2 eggs, beaten until no whites remain 1 Tbsp. lemon juice 1/2 tsp. salt 1/4 tsp. nutmeg 1 Tbsp. chopped parsley 3 C. chopped broccoli, cooked until barely tender. Blend cream cheese and milk until mixed. Add beaten eggs, lemon juice, salt, nutmeg, and chopped parsley. Mix well. Stir in broccoli. Pour into a buttered loaf pan. Bake 1 hr. at 325º. Unmold loaf onto serving plate. Cut into slices to serve.===========These potatoes are the best I have ever tasted.Make Ahead Potatoes 12 large potatoes, peeled and boiled in salted water until tender. 1 8 oz. package cream cheese 1 8 oz. carton sour cream 1 t. onion powder 1/4 c. melted butter or margarine Drain potatoes. Combine cooked potatoes, cream cheese, sour cream and onion powder.Whip or mash until fluffy. Add a small amount of milk if necessary. Spread in a buttered 9x13-inch baking dish. Cover and refrigerate or freeze until needed. When ready to use, drizzle melted butter or margarine over top of potatoes. Bake at 350° for one hour. Delcious with any meat and not gravy is needed. ===========STUFF PEPPER SOUP1/2-1# ground beef (browned) 2 cups diced green peppers 2 cups spagette sauce 3 cans(15oz) pureed tomatoes 1 can(15oz) beef broth or 1 large can of V8.(48 oz)......instead of the tomatoes and broth1 cup minute rice 1 teaspoon sugar optional..2 Tbsp hot sauce or worchestershire sauceput is crockpot and simmer till peppers are tender and rice is done hope you like it .===========They say the best things in life are discovered by accident. This elegant (but simple to make) triple layer dessert is no exception. After slaughtering the cookbook cake recipe (which tasted like cardboard), I substituted a box cake mix, made a few other adjustments and tried again - hence the name. Very impressive - and very tasty!ALMOND RETORTE1 pkg Yellow Cake Mix (with pudding in the mix)2 cups heavy whipping cream 2 Tablespoons sugar 1 Tablespoon rum (or 1/2 tsp. rum extract) 3/4 cup toasted almonds, finely choppedPrepare cake mix according to package directions with the following changes: Use milk in place of 1/2 of the water. Bake in THREE round 8" cake pans. (Will not need as much baking time as two round pans - about 20 mins.) Using wax paper or parchment on pan bottoms really helps with cake extraction.When cool, whip cream, sugar and rum until fairly thick. Reserve 1/3 for top of torte. Mix chopped almonds into remaining 2/3 cream. Remove any crumbs from sides of cake layers. Place one layer on a plate and spread with half of the almonds/cream mixture. DO NOT COVER SIDES. Place a second cake layer on top and spread top with remaining almonds/cream. Place final layer on top and cover (top only) with reserved plain cream. Garnish as desired with more toasted almonds (whole, slivered or chopped), shaved chocolate curls, etc. (Chopped Hershey Nuggets - with almonds or toffee bits - is our favorite.) Chill until ready to serve. Keep refrigerated.Note: To toast almonds, place in even layer in baking pan or cookie sheet. Bake at 400 degrees F for 4 - 7 minutes. WATCH CLOSELY as the difference between toasted and scorched can be less than a minute.===========Christmas Eve Punch2 cups unsweetened pineapple juice 2 cups orange juice 1/2 cup lemon juice 1/4 cup honey 2 Tbsp. maraschino cherry juice1 qt. vanilla ice cream 28 oz. ginger ale, well chilledBlend juices and honey and chill until serving time. When ready to serve, pour juices over small scoops of vanilla ice cream in punch bowl, and stir until ice cream is almost dissolved. Carefully add the ginger ale. Serve immediately. (This "curdles" if left very long. It is better to make small batches, rather than one large one.)===========UNFRIED CHICKEN3/4 cup corn flakes -- finely crushed 1/2 teaspoon garlic powder 1/8 teaspoon ground black pepper 1/8 teaspoon ground red pepper 4 skinless boneless chicken breast halves 1/4 cup lowfat chicken brothMix corn flakes, garlic powder, black pepper, and red pepper. Set aside.Dip chicken into broth. Coat with corn flake mixture.Place chicken on baking sheet. Bake at 400 degrees F. for 20 minutes or until chicken is no longer pink. Yield: 4 servings.Per Serving: 151 Calories; 2g Fat (9.2% calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 165mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fat.===========BROCCOLI-HAM SOUP1-1/4 cups water 10 ounces frozen chopped broccoli -- thawed 1/2 teaspoon chicken bouillon granules 1 clove garlic -- sliced 1/2 teaspoon dried marjoram 1/4 teaspoon dried basil 1/3 cup chopped cooked lean ham 1/4 cup plain nonfat yogurt 1/4 cup nonfat sour creamBring water to a boil in a saucepan. Add broccoli and next four ingredients; cover, reduce heat, and simmer 8 to 10 minutes or until broccoli is tender.Transfer mixture to container of an electric blender or food processor; top with cover, and process until smooth. Gently stir in ham, yogurt, and sour cream. Serve immediately. (If reheated, do not boil.) Yield: 2 servings.(from Cooking Light) Per Serving: 106 Calories; 2g Fat (12.8% calories from fat); 12g Protein; 13g Carbohydrate; 4g Dietary Fiber; 14mg Cholesterol; 496mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. To convert measurements of anything
to anything, To read Recipe Page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18 19, 20, 21, 22, 23, 24, 25.. |
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