March 28, 2010

Mexican-Style Casserole

Preparation time: 30 minutes including cooking the rice. Serves 8

2 pounds of ground chuck
1 onion, chopped
One 30-32 ounce can of tomato sauce
1 tablespoon of chili powder
2 packages of taco seasoning
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
One 14 ounce can of whole kernel corn including the liquid
4 cups cooked rice
2 cups shredded cheddar cheese
4 slices of bacon, partially cooked

Preheat the oven to 375 degrees F
Heat a large skillet or soup pot over medium heat and add the meat and chopped onion
Cook over medium - high heat, stirring until very little pink remains in the meat
Add tomato sauce, corn with the liquid, chili powder, taco seasoning, white pepper and garlic powder and heat until the mixture begins to simmer
Stir in the cooked rice and then pour the contents into a 9 X 13 inch baking pan
Cover the casserole with the cheese and lay the bacon strips over all
Cover the casserole for the first 15 minutes of baking time and then uncover and bake 15 more minutes or until the cheese is melted and the ingredients are thoroughly heated

Italian Sausage Lasagna With Spinach

A Favorite Lasagna Recipe From Restaurant
Preparation time: 45 minutes for cooking the sauce and pasta. Baking time is 65 minutes with a standing time of 10 minutes. Serves 8.

Ingredients for Italian Sausage Lasagna:
1 pound of Italian bulk sausage (or substitute Polish sausage, breakfast pork sausage or ground chuck)
Lasagna sauce (recipe below)
One 15-16 ounce container of ricotta cheese
One 10 ounce package of frozen spinach, thawed and the moisture squeezed out (take it out of the freezer and put it in the refrigerator the night before)
1/2 cup Parmesan cheese, freshly grated (use your Microplane grater)
3 eggs
8 ounces of lasagna noodles,cooked and draine 2 cups of shredded Mozzarella cheese

Ingredients for Lasagna Sauce:
2 tablespoons extra virgin olive oil
1/2 cup grated carrots
1/2 cup minced celery
1/3 cup minced onions
2 minced garlic cloves
1 (14 ounce) can tomato sauce
1 (10-14 ounce) can of tomato soup
2 teaspoons sugar
1 1/2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon Kosher salt (or to taste)
1/4 teaspoon crushed red pepper (or a pinch more)
1 Bay leaf

Instructions for Italian Sausage Lasagna and Sauce:
In a heavy saute pan, brown the meat over medium heat
While the meat is browning, heat 5 quarts of water in an 8 quart pot with 1-2 tablespoons of salt and 1 tablespoon of olive oil Remove the meat from the pan and drain
When the water is boiling, add the lasagna noodles one at a time and cook according to package directions
Heat olive oil over medium-low heat in the same pan as the meat was cooked in, add the carrots, celery, onion and garlic
Saute until the vegetables are soft
Add the remaining ingredients and heat to boiling over medium heat
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally Remove and discard Bay leaf
Before adding the meat to the sauce, spread a thin layer of sauce in the bottom of a 9 X 13 inch lasagna pan (baking pan)
Combine the meat with the remaining sauce

In a large mixing bowl, combine the ricotta cheese, spinach, Parmesan cheese and eggs until well blended
In the lasagna pan, layer half of the noodles, half of the meat mixture and half of the spinach mixture over the thin layer of sauce, then repeat the process
Cover and refrigerate up to 24 hours if desired
Bake the lasagna, uncovered, in a pre-heated 350 degree F oven for 50-55 minutes or until heated through
Sprinkle with Mozzarella cheese and bake 5-7 minutes longer or until the cheese melts
Let stand for 10 minutes before serving

Serve the Lasagna with a side dish of freshly grated Parmesan cheese for the perfect added touch.

Garlic Brown Sugar Chicken

1 to 1-1/2 pounds chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-line soda (diet is fine)
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)


Place chicken in slow cooker. Mix all remaining ingredients. Pour over chicken. Cook on low for 6-8 hours.

Serve over rice or noodles.

Sweet and Sour Chicken with Rice

From Pillsbury Slow Cooker Recipes

Prep Time: 25 minutes
Makes about 8 servings.

1 20-oz can pineapple chunks in unsweetened juice
1 cup fresh baby carrots, cut in half
1/2 cup chopped onion
3 garlic cloves, minced
1 teaspoon finely chopped ginger root
2 lb boneless skinless chicken thighs, cut into 2 inch pieces
1/2 cup reduced sodium soy sauce (Kikkoman's is my favorite!)
1/2 cup firmly packed brown sugar
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
1 medium red bell pepper, cut into 1 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1/4 cup water
1/4 cup cornstarch


1. Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.

2. In 4 1/2 to 6 quart slow cooker, combine carrots, onion, garlic, and ginger root; mix well. Top with chicken. In small bowl, combine soy sauce, brown sugar, and reserved pineapple juice; mix well. Pour over chicken.

3. Cover; cook on low setting for 7 to 9 hours.

4. About 35 minutes before serving, cook rice in 2 2/3 cups water as directed on package. Stir pineapple and bell peppers into chicken mixture. Increase heat setting to high; cover and cook 20 minutes.

5. In small bowl, blend 1/4 cup water and cornstarch until smooth. Stir into chicken mixture. Cover; cook on high setting for an additional 10 minutes. Serve chicken mixture with rice.

Serve with: If you're taking this dish to a potluck or if you just want more crunch to it, add chow mein noodles instead of rice.

Slow Cooker Chicken with 40 Cloves of Garlic

2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 springs fresh Italian parsley
40 cloves garlic, unpeeled
1 tsp salt
1/4 tsp ground black pepper
4 lb whole chicken
2 stalks celery, sliced
1 loaf French bread,sliced


1. Place 1 sprig thyme, rosemary, sage and parsley in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining herbs sprinkle herbs, salt and pepper over chicken.

2. Cover cook on Low 8 - 10 hours or on High 4 - 6 hours. To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife

Blackened Shrimp Alfredo

4 servings

8–10 fresh basil leaves (rinsed)
1 teaspoon Italian seasoning
2 teaspoons blackening seasoning
1 pound peeled/deveined shrimp (thawed, if needed)
1 large zip-top bag
2 tablespoons olive oil
8 ounces fettuccine pasta
8 ounces steak-topper vegetables (fresh presliced
mushrooms, onions, bell peppers)
1/3 cup cream sherry
1 (15 ounce) jar Alfredo sauce
1 tablespoon shredded Parmesan/Romano cheese

Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Chop basil finely (2 tablespoons); set aside.

Heat large saute pan on high 1–2 minutes. Place Italian seasoning, blackening seasoning, and shrimp in zip-top bag; seal tightly and shake to coat.
3. Place oil in saute pan; swirl to coat. Arrange shrimp flat in pan in a single layer (wash hands); cook 2 minutes without turning, to sear shrimp on one side.

Stir pasta into boiling water. Boil 7–8 minutes, stirring occasionally, or until tender.

Add vegetables to saute pan. Rotate shrimp to top; cover and cook 3–4 minutes, stirring occasionally, until vegetables are tender.

Stir in remaining ingredients (including basil); cook 2–3 minutes, stirring occasionally, until sauce is smooth.

Drain pasta; return to saucepan. Add shrimp mixture to pasta, toss to coat, and cook 1–2 more minutes, stirring often, or until flavors are blended and sauce is thoroughly heated. Serve.

Chicken Enchiladas with a twist

* 2 Chicken breast halves shredded
* 1 can Cream of mushroom soup , cream of chicken or celery can be used
* 1 cup Pace Salsa mild
* 3 cups Cheese shredded
* 1/2 cup Enchilada sauce mild
* 8 Flour tortillas
* 2 tablespoons Salt


Cover chicken with water, add salt and boil until cooked. Shred once cooled. Save broth. Prepare cream of mushroom as indicated using broth. Add the salsa and chicken and stir. Remove from heat and add 1 cups of cheese. Taste for salt, but you probably won't need any. Fill the tortillas with about 2 spoons of the chicken mixture and roll. Place in pan. Top with enchilada sauce and remaining cheese. Bake at 350 until cheese is melted. Enjoy!!Servings: 8 enchiladas
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Turkey and Egg Brunch Bake

Serve 12 a special morning entree with ease. Featuring a colorful, fresh tomato topping, this casserole is made the night before.

Prep Time: 40 Min
Total Time: 10 Hr
Makes: 12 servings

Egg Bake
1 1/4 lb bulk Italian-seasoned lean ground turkey
5 cups frozen country-style shredded hash-brown potatoes (from 30-oz bag)
1/2 cup sliced green onions (8 medium)
2 jars (4.5 oz each) Green Giant® sliced mushrooms, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
3 cups shredded reduced-fat Cheddar cheese (12 oz)
8 eggs
1 1/2 cups fat-free (skim) milk
1/2 teaspoon salt

1 clove garlic, minced
6 medium Italian plum tomatoes, chopped (about 2 cups)
1/4 teaspoon salt
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves

1.Spray 13x9-inch (3-quart) glass baking dish and 10-inch nonstick skillet with cooking spray. In skillet, cook ground turkey over medium-high heat, stirring frequently, until no longer pink. Remove turkey from skillet; drain on paper towels.
2.In large bowl, mix potatoes, onions, mushrooms, olives, 1 tablespoon basil and 2 cups of the cheese. Stir in turkey; spoon evenly into baking dish. Sprinkle with remaining 1 cup cheese.
3.In large bowl, beat eggs. Stir in milk and 1/2 teaspoon salt; pour over potato mixture in baking dish. Cut sheet of foil large enough to cover baking dish; spray with cooking spray. Cover baking dish with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
4.When ready to bake, heat oven to 350°F. Bake covered 45 minutes. Uncover; bake 20 to 25 minutes longer or until center is set. Let stand 10 minutes before serving.
5.Meanwhile, spray 8-inch nonstick skillet with cooking spray. Add garlic; cook and stir over medium heat 1 minute. Stir in tomatoes and 1/4 teaspoon salt; cook about 5 minutes, stirring occasionally, until tomatoes are tender. Stir in 2 tablespoons basil.
6.To serve, cut egg bake into squares; serve with warm topping.

Wild Rice and Turkey Casserole

Nutty wild rice gives interesting depth to this simple casserole of cooked turkey, summer peppers, and shredded cheese.

Prep Time: 15 Min
Total Time: 1 Hr 15 Min
Makes: 6 servings

1 cup cooked white rice
1 cup cooked wild rice
2 cups diced (1/4 to 1/2 inch) cooked turkey breast
2 cups shredded Monterey Jack or mozzarella cheese (8 oz)
1 can (12 oz) evaporated milk
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley, if desired

1.Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, mix white rice and wild rice; spread evenly over bottom.
2.In large bowl, mix turkey, cheese, milk, bell peppers, eggs, salt and pepper. Spoon over rice.
3.Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned. Sprinkle with parsley. Let stand 5 minutes before serving.
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Classic Turkey Pot Pie

Prep Time:25 Min
Total Time:1 Hr 5 Min

Makes:6 servings

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

1.Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2.In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3.Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4.Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
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Roasted Chicken with Wild Rice Soup

Yield: 8 servings for serving size of 1 1/2 cups.

1 (6-ounce) box long--grain and wild rice mix (such as uncle Ben's)
1 tablespoon olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 (8 ounce) package mushrooms, halved
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons dry sherry
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 (12-ounce) can fat-free evaporated milk
3 cups shredded roasted skinless chicken

Prepare rice according to package directions; set aside. Heat oven
in large Dutch oven over medium-high heat. Add chopped onion and
next 4 ingredients (onion through mushrooms), and saute for 6
minutes or till onion is tender. Lightly spoon the flour into a
dry measuring cup, and level with a knife. Stir the flour, tarragon,
and thyme into the onion mixture, and cook for 1 minute, stirring
frequently. Add 2 cups water, sherry, broth, and evaporated milk;
bring mixture to a boil. reduce heat; simmer for 20 minutes or
till slightly thick. Stir in cooked rice and chicken; cook for 10
minutes or till thoroughly heated.

Pumpkin Casserole

Preparation time: 20 minutes
Baking time: 1 hour
Serves: 6

1 (5-6 pound) pumpkin
Salt and pepper to taste
1 medium onion, minced
1 green pepper, minced
1 clove garlic, minced
1/4 cup margarine
1 pound ground beef
1/2 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tomatoes, peeled and quartered
1 cup beef broth or bouillon
2 tablespoons dry white wine
1 1/2 cup cooked rice
1/2 cup grated cheddar cheese

Preheat oven to 350 degrees F.

Remove lid of pumpkin and retain. Scoop out seeds and stringy portion. Score inside several times and rub interior with salt and pepper. Place pumpkin upside down in a large shallow pan with 1/4-inch water. Place lid of pumpkin in pan beside pumpkin.

Bake for 1 hour, or until tender. Drain.
In a large skillet, saute onion, green pepper, and garlic in margarine.
Add ground beef and seasonings and simmer until meat is lightly browned.
Cook with tomatoes, broth, and wine until liquid is reduced considerably.
Stir in cooked rice and mix thoroughly.
Stuff pumpkin with this mixture.
Top with grated cheese and return to the oven until cheese is melted.

Replace pumpkin lid until serving time. Serve from the pumpkin. The pumpkin pulp may be scooped out and served also.

Chocolate Covered Grasshopper Legs Recipe

6 oz. pkg. chocolate chip morsels
6 oz. pkg. Chinese noodles
1/4 c. peanut butter, creamy

Melt together chips and peanut butter. Stir in noodles to completely coated. Drop by teaspoonful onto waxed paper. Allow to dry. Makes about 2 dozen.


1 c. soft butter
1/2 c. sugar
1 tsp. vanilla
2 c. sifted flour
1 c. chopped nuts
1 c. powdered sugar
1 pkg. Hershey Kisses

Beat butter, sugar and vanilla until light. Add flour and nuts. Blend well and chill. Shape dough around kisses using 1 tablespoon of dough for each kiss. Roll by hand to make a round ball. Bake at 375 degrees for 12 minutes on an ungreased cookie sheet until set, but not brown. Cool. While warm, roll cookies in powdered sugar.


1/4 c. margarine
1 pkg. (10 oz.) or 40 regular
6 c. Rice Krispies
25 Hershey chocolate kisses
1 sm. container Kraft caramel topping

Put marshmallows and margarine in large microwavable mixing bowl. Heat on high power 2 minutes. Stir to combine. Heat on high power 1 1/2 to 2 minutes longer, stir until smooth. Add cereal and stir until well coated. Divide into 2 equal amounts. Using waxed paper, press 1 portion into the bottom of a buttered 13 x 9 x 2 inch pan. Place the unwrapped kisses in a microwavable container and heat on high for 1 to 1 1/2 minutes. Stir. Be careful not to burn chocolate. Spread thin layer over Rice Krispies. Add thin layer of caramel over chocolate. Flatten and press remaining amount of Rice Krispies over top of chocolate and caramel. Cool then serve.


1 stick margarine
1 lb. jar peanut butter
1 lb. box powdered sugar
4 c. Rice Krispies
1 sm. Hershey bar
12 oz. chocolate chips
1/2 bar paraffin wax

Mix and roll in small balls margarine, peanut butter, powdered sugar and Rice Krispies. (It's very stiff.) Let chill overnight. Now melt in double boiler: Hershey bar, chocolate chips and paraffin wax. Keep over hot water while dipping. Dip balls into hot chocolate mix and place on wax paper. (They freeze well.)


1 3/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
48 milk chocolate Hershey kisses

In large mixer bowl combine all ingredients except Hershey kisses. Blend well at low speed. Shape into balls using rounded teaspoon for each. Roll balls in additional sugar. Place on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and top each immediately with a candy kiss, pressing down firmly so cookie cracks around edge. Makes 48 cookies.


1 1/3 c. sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c . sugar
1/2 tsp. allspice
1/2 tsp. cloves
1 tsp. cinnamon
1/2 c. shortening
1 c. sweetened applesauce
1 egg
1/2 tsp. chopped raisins
1/2 c. chopped nuts

Sift flour, baking soda, salt, sugar, and spices into a large bowl. Add shortening and applesauce. Mix to dampen flour, then beat 2 minutes. Add remaining ingredients and beat one minute with electric mixer. Pour into a greased 8-inch square pan lined with wax paper. Bake. Let stand about 10 minutes. When done, then remove from pan and cool.


2 tbsp. butter
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf, crumbled
2 c. catchup
16 oz. bottle Coca-Cola
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard
2 tsp. vinegar
Salt and pepper to taste

Heat the butter in a large saucepan over medium-low heat. Add the onions and garlic. Cook for 5 minutes, do not brown. Add the remaining ingredients. Simmer, stirring occasionally for 1 hour. Makes about 1 1/2 cups.


1 sirloin tip roast or boneless chuck roast
1 can Coca Cola
1 med.onion, chopped
15 oz.can whole potatoes
1 bag carrots
4 oz. can chopped mushrooms

Wash meat and place in crock pot; add onion and Coke and salt and pepper to taste. Cook on high for 6-8 hours. In last hour, add potatoes, carrots, and mushrooms and let entire meal cook at least another hour. Meat should fall apart. If you want to cook it on low, it will take around 12 hours. For leftovers, add tomatoes, corn, celery, beans; whatever. Add a gravy mix and you have a good stew or soup.


1/2 lb. bacon, diced
1/4 c. cornstarch
1/2 c. molasses
4 (16 oz.) cans pork & beans
1 med. onion, chopped
1/2 c. firmly packed brown sugar
1 tsp. dry mustard
1 tbsp. vinegar

In medium skillet, fry bacon until crisp. Drain. In crock pot, combine bacon and remaining ingredients. Stir until well mixed. Cover crock pot and cook on low setting for 6 to 8 hours.


6 thick pork chops
2 medium acorn squash
3/4 teaspoon salt
2 tablespoons margarine, melted
3/4 cup brown sugar
3/4 teaspoon Kitchen Bouquet or browning sauce
1 tablespoon orange juice
1/2 teaspoon orange peel, grated

Trim excess fat from pork chops. Cut each squash into 4 or 5 cross-ways slices; remove seeds. Arrange 3 chops on bottom of crockpot. Place all squash slices on top; then another layer of three remaining chops. Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops. Cover and cook on low 6-8 hours or until done. Serve one or two slices of squash with each pork chop
Serving Size : 6


1 whole chicken, cooked, skinned, deboned
and cut into bite size pieces
1 can cream of celery soup
1 c. sour cream
3 oz. pkg. cream cheese, softened
1/3 c. green chiles, chopped
1/3 c. jalapenos, chopped
Dash of nutmeg
6 to 8 thick flour tortillas
1 (10 oz.) can green Chile sauce
Monterey Jack cheese, shredded
Dash of chili powder

Mix together soup, sour cream, cream cheese, dash of nutmeg, dash of chili powder, green chiles and jalapenos. Add chicken and toss.

Spread filling on tortillas and roll up. Place in lightly greased rectangular baking dish, side by side. Cover with green Chile sauce and top with shredded cheese. Cover with tin foil and bake at 350 degrees for approximately 45 minutes until hot and bubbly.

Old Fashioned Baked Beans

1 small package navy beans
4 tbsp. granulated sugar
2 scant tsp. salt
1/4 tsp. black pepper
1 tsp. powdered mustard
1/2 c. molasses
1 (2 to 3 oz.) piece salt pork
1 med. peeled whole onion

Soak beans overnight. In a.m. drain and replace water. Parboil 10 to 15 minutes (not longer). Place onion in crock pot. Drain beans and put on top of onion. Add flavors dissolved in 1 1/2 cups of hot water. Add enough hot water to just cover top of beans. Place salt pork on top. Cover and set crock pot on high. Bring volume of water up about every 3 hours. Cook 6-7 hours.


1 (2 3/4 lb.) med. spaghetti squash, cooked in microwave oven about 12 minutes or baked, then cooled for handling
3 tbsp. flour
1 med. clove garlic, minced
1/2 tsp. salt
1 (15 oz.) carton low fat Ricotta cheese, drained
1 c. packed spinach leaves
1/3 c. grated Parmesan cheese
1 c. Italian style red pasta sauce
6 oz. sliced Mozzarella cheese

Split squash lengthwise. Remove seeds and stringy portion. Use fork to comb squash flesh, pulling it off in long strands. Place in large mixing bowl. Toss with flour, garlic and salt until well combined.

Blend Ricotta, spinach and Parmesan cheese in food processor or blender until smooth.

To assemble, spread 1/2 cup sauce on bottom of shallow 6-cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Spread Ricotta mixture evenly over squash. Spread remaining sauce over Ricotta. Cover with sliced Mozzarella. Place on baking sheet to catch any juices during baking.

Bake on center rack of 350 degree oven, uncovered, until cheese is lightly browned on edges and juices bubble, about 40 to 50 minutes. Cut into squares and serve hot. Makes 6 servings.

Creamy Coconut Lime Pie

recipe is ready in 30-60 minutes Ready in: 30-60 minutes
Serves/Makes: 12

1/2 package (15 ounce size) refrigerated pie crust
1 container (12 ounce size) light frozen whipped topping, thawed, divided
1 container (8 ounce size) reduced-fat sour cream
2 limes
1/2 cup sweetened flaked coconut, toasted, divided
1 package (3.4 ounce size) vanilla instant pudding and pie filling
12 maraschino cherries with stems (optional)


Preheat oven to 425ºF. Let pie crust stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll to an 11 1/2-inch circle using lightly floured baker's roller. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.

Attach open star tip to a decorator; will with 1 cup of the whipped topping. Set aside for garnish. In bowl, whisk remaining whipped topping and sour cream until blended.

Using a lemon zester, zest one lime; juice using juicer. Add zest and juice to sour cream mixture; whisk until smooth. Add 1/4 cup of the coconut and pudding mix; whisk until well blended. (Mixture will be very thick.) Immediately spoon filling into crust; spreading evenly.

Sprinkle top of pie with remaining coconut. Pipe rosettes of reserved whipped topping around edge with decorator. Slice remaining lime; cut slices in half and place between each rosette. Top each rosette with a cherry, if desired. For easier slicing and a cooler serving temperature, refrigerate 30 minutes. Serve.

Spicy Beef Curry Stew for the Slow Cooker

Prep Time: 15 Minutes
Cook Time: 8 Hours 10 Minutes
Ready In: 8 Hours 25 Minutes
Yields: 8 servings

"This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice."

2 tablespoons olive oil
2 pounds beef stew meat
salt and pepper to taste
4 cloves garlic, minced
2 teaspoons chopped fresh

2 fresh jalapeno peppers, diced
2 tablespoons curry powder
2 (14.5 ounce) cans diced
tomatoes with juice
2 onion, sliced and quartered
2 cups beef broth
1.Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
2.Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
3.Cover, and cook 6 to 8 hours on Low.

Vidalia Onion Casserole

5 med. size onions sliced
1 stick of butter
1 stack round crackers crushed ( Ritz )
Grated Parmesan Cheese

Melt butter and saute onions until limp. Put 1/2 onions in a casserole dish. Sprinkle with cheese and 1/2 of the cracker crumbs. Repeat layer. Bake at 350 for 20 to 25 mins.

You can tone this down by using fat free margarine and fat free crackers


Californian Harry Baker invented the chiffon cake in 1927, but he kept the recipe a tightly guarded secret for another 20 years. He finally relented and sold his formula to General Mills. The mystery ingredient? Vegetable oil, which gave the cake richness and a light, moist texture. We spike this one with all the flavors of a Margarita cocktail; the Strawberry Compote with Tequila and Lime is an elegant touch.

2 1/4 cups cake flour
1 1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
6 large egg yolks
1/2 cup vegetable oil
1/3 cup fresh lime juice
1/3 cup triple sec
2 tablespoons tequila
2 teaspoons grated lime peel

8 large egg whites
1/2 teaspoon cream of tartar

2 cups powdered sugar
2 tablespoons fresh lime juice
2 tablespoons tequila
4 teaspoons triple sec
1 1/2 teaspoons grated lime peel
Strawberry Compote with Tequila and Lime

For cake: Preheat oven to 325°F. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.

Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.

Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.

Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.

For glaze: Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.

Makes 10 TO 12 servings.

Black and White Chocolate Cheesecake Supreme

* 2-3 cups graham cracker crumbs (depends how crusty you like your
* 6 tbsp. of butter
* 1/4 cup of sugar
* 1/8 tsp. salt
* 5 8oz.packages cream cheese, softened
* 5 eggs
* 2 egg yolks
* 2 tsp. vanilla
* 1 3/4 cups sugar
* 1/8 cup all-purpose flour
* 1/4 cup heavy cream
* 4 oz. dark chocolate
* 6 oz. white chocolate

The Process
*1.* Get out your cream cheese, eggs and cream and let sit while making the crust so that they are at or close to room temp by the time you need them. Preheat the oven to 350F.

*2. *Mix crumbs, sugar, salt and butter in a bowl until combined and press into the bottom and about an inch or two up the sides of a 10″ springform pan (springform pan is /key/, make sure you have one). Apparently, real New York cheesecakes don’t have crust up the side, but I love the crust so I want to have as much as possible.

*3.* Place in the preheated oven and bake for 10 minutes. Take out to cool. *Turn off the oven. *

*4.* In a large bowl, combine cream cheese, eggs, egg yolks and vanilla; mix until smooth. Add in the sugar, flour and heavy cream and blend until smooth. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.

*5.* Meanwhile, melt dark and white chocolate in separate sauce pans on the stove.

*6.* Once melted, remove the dark chocolate from heat and pour 1/3 of the batter into the pan. Pour the melted white chocolate into the remaining batter. Mix both until combined.

*7.* Pour 1/3 of the white chocolate mixture into the prepared crust. Drop in spoonfuls of the dark chocolate mixture on top. Pour in the rest of the white chocolate mixture over that. Finally, drop in spoonfuls of the rest of dark chocolate mixture and swirl it all around with a knife, but don’t over mix.

*8.* Place in the oven and turn it on to 400F.Bake for 10 minutes and then turn it down to 200F. Bake for 3 hours. Turn the over off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill for a full 24 hours before removing the springform pan’s side and serving.

New Mexican Spicy Beef Stew

1 cup dried pinto beans, sorted, rinsed, and drained
Santa Fe Seasoning (see recipe below)
1 (3-pound) boneless chuck roast, well trimmed and cut into 1 1/2-inch pieces
Salt and coarsely ground pepper to taste
3 tablespoons all-purpose flour
6 tablespoons vegetable oil, divided
2 large onions, cut into 1/2-inch pieces
8 cloves garlic, minced
1 jalapeno chile pepper, minced with seeds
3 tablespoons tomato paste
1 1/2 cups red wine
2 cups beef stock
2 cups chicken stock
1 (28-ounce) can Italian plum tomatoes, undrained
1 smoked ham hock
1/2 teaspoon red (cayenne) pepper
11 ounces smoked kielbasa sausage, cut into 1-inch pieces
2 red and/or yellow bell peppers, cored, seeded, and cut into 1 1/2-inch triangles
2 poblano chile peppers, cored, seeded, and cut into 1 1/2-inch triangles*
3 zucchini squash, cut into 1-inch thick rounds
Minced fresh cilantro

* A fresh green chile pepper, sometimes called a fresh pasilla.

In a large soup pot or cast-iron Dutch Oven over medium-high heat, place beans and cover with water. Bring just to a boil; remove from heat, cover, and let stand 1 hour. Drain and rinse beans; set aside.

Prepare Santa Fe Seasoning; set aside.

Place beef pieces in a large bowl; season with salt and pepper. Add 2 teaspoons Santa F Seasoning; toss well. Add flour and toss to coat.

In a large pot or a Dutch oven over medium-high heat, heat 4 tablespoons vegetable oil. Add beef pieces in batches and brown well; using a slotted spoon, transfer to a bowl. Add 2 tablespoons vegetable oil; reduce heat to medium. Add onions and tomato paste; stir 2 minute. Add red wine and bring to a boil, scraping up browned bits. Add beef and chicken stocks, tomatoes, ham hock, and cayenne pepper; reduce heat to low and bring to simmer. Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally.

Add beans, cover partially, and simmer another 1 hour. Uncover, add remaining Santa Fe Seasoning, and simmer an additional 45 minutes or until beef pieces and beans are tender. Stirring occasionally. Degrease stew if necessary. Remove ham hock; trim off fat. Cut ham into 1/2-inch pieces and add back into stew.

In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side. Transfer to a plate. Add bell peppers, poblano chilies, and zucchini; saute another 5 minutes or until crisp-tender. Mix sausage and vegetables into stew; simmer 5 minutes longer or until just tender. Sprinkle with cilantro. Ladle into soup bowls and serve with bread.

Makes 6 servings.

1 tablespoon plus 1/2 teaspoon ground cumin
2 1/2 teaspoons ground coriander
2 1/2 teaspoons chili powder
2 teaspoons dried oregano, crushed
2 teaspoons dried thyme, crushed
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon

In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon.

Margarita Pie

1 1/4 cups finely crushed pretzels
2/3 cup butter melted
1/4 cup granulated sugar
1 (14-ounce can) sweetened condensed milk
1/3 cup fresh-squeezed lime juice
2 to 4 tablespoons tequila
2 tablespoons Triple Sec
1 cup whipping cream, whipped
Lime slices for decoration

Lightly butter a 9-inch pie plate.

Combine crushed pretzels, melted butter, and sugar in a small bowl; then press firmly into bottom and up the sides of the pie plate, creating an even thickness. Refrigerate pie crust while making filling.

In a large bowl, combine sweetened condensed milk, lime juice, tequila, and Triple Sec; mix well. Fold in whipped cream. Pour into prepared crust.

Cover pie and either freeze for 4 hours or refrigerate 2 for hours.

If frozen, soften in refrigerator slightly before serving. Decorate with lime slices. Freeze or refrigerate any leftover pie.

Makes 1 (9-inch) pie.

Avocado Pie

1 (9-inch) prepared Graham Cracker Pie Crust*
1/4 cup fresh-squeezed lime juice
1/4 cup fresh-squeezed lemon juice
1 envelope unflavored gelatin
3 medium-size very ripe Hass avocados, mashed**
1 (14-ounce) can sweetened condensed milk
1/2 cup heavy cream
1/2 cup sour cream

* Check out my Graham Cracker Pie Crust Recipe.

** If an avocado is ripe, it will yield to a gentle pressure.

Refrigerate graham cracker crust until well chilled. See how to make Graham Cracker Pie Crust.

In a small bowl, combine lime juice, lemon juice, and unflavored gelatin; let stand 4 to 5 minutes or until softened.

In a large bowl or the food processor, combine gelatin mixture, mashed avocados, and sweetened condensed milk. Pour mixture into prepared graham cracker pie crust.

Refrigerate at least 2 hours or until the filling is firm.

In a small bowl, whip heavy cream and sour cream together until stiff peaks form. Serve pie topped with prepared whipped cream mixture.

Makes 8 servings.

Frozen Watermelon Margarita

2 1/2 cups seedless (or seeded) watermelon, cut into 1-inch cubes, rind discarded before measuring
3 tablespoons freshly squeezed lime juice
4 ounces tequila
2 ounces orange flavored liqueur
1 1/2 cups ice
Lime wheel or watermelon wedge, for garnish

Put cut watermelon in a plastic bag and place in freezer for a minimum of 2 hours. (If time does not permit this step, add a few extra ice cubes when blending, the difference is not that significant.)
Stuff all ingredients into a blender and puree until smooth. Garnish rim of glass with a lime wheel or a watermelon wedge and serve immediately.

Blackberry Lime Margarita

2 cups blackberries
1/2 cup lime juice
3/4 cups white tequila
2 cups ice cubes
1/4 cup sugar

Puree blackberries in a blender. Force puree through a fine sieve into a small bowl and discard solids. In a cocktail shaker, combine 1/2 cup puree and remaining ingredients and shake well.

Italian Amaretto Margaritas

* 4 fluid ounces amaretto liqueur, plus additional
* white sugar
* 6 fluid ounces frozen limeade concentrate
* 6 fluid ounces tequila
* 1/2 cup orange juice
* 6 cups ice

Dip the rims of 4 margarita glasses in amaretto, then into sugar; set aside. Pour the lime-aid, tequila, amaretto, orange juice, and ice into the bowl of a blender. Puree until smooth, then pour into prepared glasses.

Frozen Avocado Margaritas

* 2 cups crushed ice
* 6 fluid ounces tequila
* 4 fluid ounces lime juice
* 2 fluid ounces triple sec
* 1 avocado – peeled, pitted and diced
* 1 sprig fresh cilantro
* coarse salt to taste

Place the ice, tequila, lime juice, triple sec, avocado, and cilantro into a blender, and blend until smooth. Pour into salt-rimmed margarita glasses to serve.

Upside-Down Pizza Casserole

* 2 pkg. Regular Flavor Jimmy Dean® Pork Sausage
2 medium onions, chopped
1/4 cup plus 1 cup all purpose flour, divided
2 cans (15 oz. each) tomato sauce
2 cups shredded mozzarella cheese
2 eggs, lightly beaten
1 cup milk
1 tablespoon vegetable oil
1 teaspoon salt
1/2 cup chopped green pepper
2 teaspoons dried basil
1 teaspoon ground fennel seed
Parmesan cheese


Preheat oven to 425 F. In saucepan, cook sausage, onion (with green pepper, basil and fennel as if desired) over medium heat until sausage is no longer pink and onions are translucent. Stir in 1/4 cup of the flour; mix well. Add tomato sauce; bring mixture to a boil, stirring continuously. Transfer sausage mixture to lightly greased 9" x 13" baking dish; top with cheese. In a separate mixing bowl, combine remaining flour, eggs, milk, oil and salt; stir until smooth. Stir in Parmesan cheese and pour mixture over sausage mixture in baking dish. Bake 30 minutes or until top is golden brown.
Yield:8 servings
found on

Hearty Holiday Chili

* 2 pkg. Regular Flavor Jimmy Dean® Pork Sausage
2 cans (10.75 oz. each) condensed minestrone soup
2 cans (15 oz. each) pinto beans
1 can (10 oz.) diced tomatoes & green chiles
1 cup water or stock
1 tablespoon chili powder


In large skillet, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Add remaining ingredients; bring to a boil. Cover and simmer on low heat for 45 minutes.

Makes 6-8 servings

Spicy Sausage Tater Skins

* 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage
2 teaspoons ground cumin
1 tablespoon chili powder
3/4 cup canned black beans, drained and rinsed
2 tablespoons finely chopped, seeded jalapeno peppers
1 bunch thinly sliced green onions, divided
2-1/2 cups (10 oz.) shredded hot pepper Monterey Jack cheese, divided
2 medium tomatoes, seeded and diced
4 large baking potatoes, baked
1/3 cup olive oil or melted butter
1 cup sour cream


In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add cumin and chili powder; cover and cook 1 minute. Remove from heat; allow to cool slightly. Stir in beans, jalapenos, diced tomatoes, 2 cups of the shredded cheese and all but 1/4 cup of the onions; mix well. Preheat oven to 450 F. Cut baked potatoes in half lengthwise; scoop out centers, leaving a 1/4” shell (reserve centers for another use). Place on cookie sheet, skin-side down; brush with oil or butter; sprinkle lightly with salt. Bake 15-20 minutes or until crisp and golden brown. Reduce heat to 400 F. Fill each cavity with 1/2 cup sausage mixture; sprinkle filled potatoes with remaining 1/2 cup grated cheese. Bake 10 minutes. Remove and cool slightly before serving. If desired, slice each in half crosswise; arrange on serving platter. Garnish with sour cream; top with remaining green onions.

Yield:Makes 8 halves or 16 quarters
found on

Southwest Skillets Tortilla

* Tortillas:
12 flour tortillas (8-inch preferred)
1 pound of Monterey Jack Cheese, cut into 12 strips
1 can chili pepper, cut into 12 strips
18 oz pkg Jimmy Dean® Skillets – Southwest flavor, sautéed to packaged

(do not add eggs)
1 stick butter
1/2 cup flour
4 cups milk
3/4 pound sharp cheese, finely grated
1 tsp dry mustard
1/4 tsp red pepper
1/4 tsp black pepper


Divide Skillets mixture into 12 equal portions. Place in center of tortilla, top with strip of cheese and strip of pepper. Roll up, place seam side down in a 9 x 13 inch baking pan.

Sauce Directions:

In a heavy saucepan over medium heat, melt butter and mix in flour, stirring until smooth. Add milk, then cheese, then seasonings. Stir (do not beat) until smooth and thick, over medium heat. Pour over tortillas.

Preheat oven to 350 F. Bake 45 minutes.

Serve with Picante sauce, Pico de Gallo, and or sour cream on the side


Serves 12

6 Layer Breakfast Casserole

* 6 each Whole Eggs
1/4 c. Heavy Cream
1 tsp. Salt
1/4 tsp. Black Pepper, ground
1 package Jimmy Dean® Hot Roll Sausage, cooked, crumbled, drained
1/4 c. Jalapeno Pepper, 1/4 dice
1/2 c. Cheddar Cheese, shredded
2 Tbsp. Garlic, minced
1 tsp. Cumin, ground
4 each Bread, 1/2 slice


Preheat oven to 350 F. Begin by mixing the eggs and heavy cream in a bowl with the salt & pepper. In a separate bowl place the sausage, jalapeno pepper, cheese, garlic and cumin. Now place a third of the amount of egg mixture in the bottom of a 2 quart baking dish. Next, place a slice of bread into the dish. Place 1/3 of the amount of sausage mixture from step 2 onto the slice of bread. Repeat steps 3 to 4 until last slice of bread is on top. Add the remaining 1/3 of sausage ingredients evenly across the top slice of bread. Bake the breakfast casserole in oven for 15 minutes.
Yield:4 portions
found on

March 27, 2010


1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. water
1 tbsp. dried parsley flakes
2 tsp. dried Italian seasoning
1 tsp. beef flavored bouillon granules
1/4 tsp. garlic powder
1 (8 oz.) cream cheese, softened
1 c. cottage cheese
1/4 c. sour cream
2 eggs, beaten
8 oz. pkg. lasagna noodles, cooked and drained
4 oz. pkg. sliced pepperoni
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

Cook beef and onion in a heavy skillet until meat is browned, stirring to crumble; drain. Stir in tomato sauce and next 6 ingredients; cook over low heat 10 minutes.

Combine the cream cheese, cottage cheese, sour cream and eggs; stir well.

Spoon a small amount of meat sauce into a lightly greased 12x8x2 inch baking dish (a 9x13 will work also). Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce and Mozzarella cheese; repeat layers with remaining ingredients. Cover and bake at 350 degrees for 30 minutes. Sprinkle with Parmesan cheese.


4 sm. zucchini (coarse chunks)
1 lg. onion
1 green pepper
1 lg. carrot, diced
1/2 c. chopped celery
2 cloves chopped garlic
3 tbsp. vegetable oil
3 (16 oz.) stewed tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. dry white wine
1-2 eggs
2 tsp. basil
16 oz. Ricotta cheese
2 tsp. oregano
8 oz. Cheddar cheese
2 tsp. thyme
1 c. Parmesan
1 pkg. lasagna noodles

Saute vegetables 15 minutes. Stir in tomatoes. Cover and simmer 30 minutes. Uncover and simmer 45 minutes until thick.
Cook lasagna noodles.
Mix cheeses and egg. Layer noodles, cheese, sauce. Bake 350 degrees 30-45 minutes. Let stand 15 minutes. Serve.


2 tbsp. olive oil
1 lb. ground beef round; optional
5 c. New Basic Tomato Sauce
4 tbsp. chopped fresh Italian (flat leaf) parsley
3 1/2 c. Ricotta cheese
1 c. chopped cooked spinach, well drained; optional
1/4 c. freshly grated Parmesan cheese
1 tbsp. dried oregano
3/4 tsp. ground nutmeg
Freshly ground black pepper, to taste
8 lasagna noodles, cooked until not quite tender
3 c. grated Mozzarella cheese

1. Preheat oven to 350 degrees.

2. Heat the olive oil in a skillet over medium heat. Add the beef, crumbling it into the skillet. Cook, stirring occasionally, until it is browned. Drain, and set aside.

3. Place the tomato sauce in a saucepan. Add the beef and 2 tablespoons of the parsley, and cook over medium heat for 5 minutes. Remove the pan from the heat.

4. In a mixing bowl, combine the Ricotta, spinach, Parmesan, remaining 2 tablespoons parsley, oregano, nutmeg, and pepper; stir well.

5. Place 2 cups of the tomato sauce in the bottom of a 13 x 9 inch baking dish. Arrange 4 lasagna noodles on top of the sauce. Spread half the Ricotta mixture over the lasagna, and sprinkle with 1 cup of the Mozzarella. Repeat the layers of sauce, noodles, Ricotta, and Mozzarella.

6. Top with the remaining 2 cups of sauce and 1 cup Mozzarella, sprinkle evenly over the top.

7. Cover the dish loosely with aluminum foil, place it on a baking sheet, and bake for 45 minutes. Then remove the foil and bake an additional 20 minutes. Remove the dish from the oven and allow it to rest 10-15 minutes before serving. 8 portions.

NOTE: For individual frozen portions, cut the baked lasagna into eight pieces. Place in freezer container with lids. Freeze when cool. To reheat, defrost and bake, covered with aluminum foil, at 350 degrees for 20 minutes.


8 oz. lasagna, uncooked (about 9 or 10 noodles,
2 c. cooked chicken, chopped
2 c. chicken broth
2 c. milk
1/2 c. flour
2 c. (16 oz.) Mozzarella cheese
1 c. grated Parmesan cheese
2 c. (16 oz.) cottage cheese
2 (10 oz.) pkg. chopped spinach, thawed and drained
1 med. onion, chopped (approximately 1/2 c.)
2 cloves garlic, crushed (I use garlic powder)
1/2 c. butter
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil
1/2 tsp. oregano

Melt butter in saucepan, add flour, garlic, salt. Cook, stirring constantly until bubbly. Remove from heat. Add milk and chicken broth. Heat to boiling, stirring constantly, about 1 minute. Add onion, basil, oregano, pepper, 1/2 cup Parmesan cheese, Mozzarella cheese, stirring until cheese melts. Use 9x13 inch rectangular pan.

In ungreased 9x13x2 inch rectangular pan, pour 1/4 of cheese sauce (approximately 1 1/2 cup). Layer 3 or 4 lasagna noodles, overlapping if necessary. Spread 1 cup of cottage cheese over noodles, 1/4 of cheese sauce, 3 or 4 noodles, 1 cup cottage cheese, chopped spinach, chopped chicken, 1/4 cheese sauce, 3 or 4 noodles, remaining cheese sauce, sprinkle 1/2 cup Parmesan cheese on top. (I also top with Mozzarella.) Bake in 350 degree oven about 35-40 minutes.


Vegetable cooking spray
2 tbsp. butter
1 med. onion, minced
3 cloves garlic, minced
2 c. peeled, diced eggplant
2 med. zucchini, diagonally sliced
1 lg. green pepper, chopped
1 lb. diced, uncooked chicken
1 (28 oz.) can whole tomatoes, drained and chopped
1 tsp. dried oregano leaves
1/2 tsp. salt
1 tsp. pepper
1 c. shredded carrot (2 carrots)
1 (16 oz.) carton Ricotta cheese
1 egg, beaten
8 uncooked lasagna noodles
1 1/2 c. grated Parmesan cheese
3 c. (12 oz.) shredded Mozzarella cheese
Carrot curl (optional)
Fresh parsley sprig (optional)

Coat a Dutch oven with cooking spray. Add butter and melt over medium heat. Add onion and garlic, saute until tender. Stir in eggplant, zucchini, green pepper, chicken, tomatoes, oregano, salt and pepper. Cook over medium high heat 15 minutes, stirring frequently. Remove from heat and stir in shredded carrot, cool. Combine Ricotta cheese and egg in small bowl. Add to chicken-vegetable mixture; mix well, and set aside.

Cook lasagna according to package directions. Drain noodles and set aside. Spread about 1/3 of chicken-vegetable mixture in a 13x9x2 inch baking dish.

Top with 1/3 of Parmesan cheese, 1/3 of Mozzarella cheese, and 4 noodles. Repeat layers once. Top with remaining chicken-vegetable mixture. Reserve remaining cheese.

Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with remaining Parmesan and Mozzarella cheese. Bake, uncovered, 5 minutes. Let stand 10 minutes before serving. Garnish with carrot curls and fresh parsley sprig, if desired. Yield: 8 servings.


1 lb. pkg. lasagna macaroni
2 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced
1 tbsp. sugar
1/2 tsp. salt
1 tbsp. chili powder
1 1/2 tsp. cumin
1 (6 oz.) can tomato paste
4 (6 oz.) cans tomato sauce
1 (6 oz.) can mushrooms (drained)
1 egg, beaten
1 (15 oz.) container of Ricotta cheese
1 c. Parmesan cheese
1 lb. Mozzarella cheese (grated)
1 (15 oz.) container cottage cheese (drained)
1 (6 oz.) can water

Preheat oven to 350 degrees.

In large skillet, brown ground beef, drain. Season with salt, onion, garlic, chili powder, cumin. Stir in tomato paste, tomato sauce, water. Cover and simmer 15 minutes, stirring occasionally. Add drained mushrooms, sugar. Continue simmering.

Prepare cheese filling. Add grated Mozzarella cheese, Ricotta cheese, Parmesan cheese, drained cottage cheese in a bowl. Beat 1 egg add to cheese mixture and set aside.

Prepare lasagna macaroni as directed on package.

Lightly greased large baking dish and spoon in enough meat sauce to cover the bottom, top with strips of cooked lasagna, spread enough cheese filling to cover lasagna. Repeat layers, ending with meat sauce. Sprinkle with Parmesan cheese. Bake in 350 degree oven for 30 minutes. (This can be prepared the day before if desired. Seasoning seems to blend better when prepared the day before.)

Refrigerated lasagna must stand at room temperature for about 1 hour, then bake for about an hour in 350 degree oven.


3 lbs. hamburger
1 onion, diced
8 oz. mushrooms, sliced
1/2 c. green pepper, diced
1 pkg. taco seasoning
2 tbsp. basil
2 tsp. oregano
1 lg. can (18 oz.) tomato paste
3 tsp. Lawry's seasoning salt
12 oz. shredded cheddar cheese
12 oz. shredded Mozzarella cheese
8 oz. shredded colby cheese
8 oz. shredded Monterey Jack cheese
1/2 c. grated Parmesan cheese
15 oz. tub Ricotta cheese
16 oz. dry curd cottage cheese
9 lasagna noodles

Brown hamburger; drain. Add onion, mushrooms, green pepper, taco seasoning, basil, oregano, tomato paste and dry curd cottage cheese. Mix well. Mixture should be dry. Cook lasagna noodles per package directions. Drain. In 9"x13" pan, layer as follows:

1. 3 tbsp. meat mixture
2. 3 noodles
3. spread 1/2 of Ricotta cheese
4. 1/2 of meat mixture
5. 1/3 of shredded or grated cheeses
6. 3 noodles
7. 1/2 of Ricotta cheese
8. 1/2 of meat mixture
9. 1/3 of shredded or grated cheeses
10. 3 noodles
11. 1/3 of shredded or grated cheese

Cover with tin foil. Bake at 350 degrees for 1 1/2 hours or until heated thoroughly.


3 c. chicken or turkey, shredded & cooked
3 cans cream of chicken soup
1 can cream of mushroom soup
2 med. onions, chopped
10 slices mushrooms (1 pkg.)
1 c. scallions, chopped
1 c. Parmesan cheese
2 (10 oz.) pkgs. frozen broccoli, thawed
2 c. sour cream
2 tsp. garlic powder
2 tbsp. thyme
2 (4 oz.) cans black olives, sliced & pitted
1 lb. box lasagna noodles, cooked
1 lb. cheddar cheese, grated
1 lb. Mozzarella cheese, grated

Saute onions, scallions and mushrooms. Add chicken, garlic powder, and thyme. In a separate bowl, mix all cans of soup with sour cream. Add to chicken mixture. Add broccoli, olives and desired salt and pepper. Heat mixture thoroughly. Set aside on warm.

In large greased 12"x16" lasagna pan; spoon layer of chicken mixture to coat bottom; then a layer of noodles, cheese and mixture until finished. End layering with noodles on top and sprinkle with cheese. Bake for 1 hour at 350 degrees. Serves 12 to 15.



1 lb. gr. beef
1/4 cup onion, minced
1/4 cup Parmesan cheese
1 clove minced garlic
1/8 cup parsley flakes
1/2 teaspoon basil
1 egg
3/4 cup water
salt, pepper
bread crumbs
tomato sauce
2 cloves garlic minced or 1/4 cup onion minced
1/4 cup parsley flakes
1/2 teaspoon basil
2 large cans tomato sauce or whole tomatoes

remaining ingredients to be saved and added as layers of lasagna are put together in large roasting pan:

1 1/2 packages lasagna noodles
6 hardboiled eggs, chopped (must be included for distinctive taste)
1 lb. mozzarella, cubed
1 lb dry cottage cheese
1/2 pound pepperoni slices

Mix and form marble size meatballs. Let rest while sauce is brought to a simme. Drop in the simmering tomato sauce. To Prepare Sauce Heat minced Garlic (or onion) in 1/8 C. or more Olive Oil. Do not brown, just let them be kissed by the oil . Add Parsley and Basil, let them heat and then add remaining Sauce ingredients. Simmer with meatballs added until sauce thickens, stirring often.

Boil Lasagna noodles in large pan as directed on package.

Grease with olive oil--Large roasting pan. Layer Lasagna noodles to cover bottom of pan. Add some of extra ingredients (ie. cheeses eggs pepperoni) top with some of Sauce plus thin layer Parmesan. Continue layering beginning with noodles until last layer is sauce and Parmesan.

Bake in preheated 375 oven for 30 minutes.


Submitted by: Jacqueline Lairpa


3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic
3 cups marinara-style pasta sauce
9 no-boil lasagna noodles
2 cans (15 ounces) spinach, well drained
1/2 teaspoon black pepper, cracked
pinch of red pepper flakes

Preheat oven to 375° F.

Combine 2 cups of mozzarella cheese, ricotta cheese, Parmesan cheese and garlic, chopped parsley and red and black pepper. Set aside.

In a 9x13 inch baking dish pour 3/4 cup marinara sauce. Place 3 pieces of noboil lasagna on the sauce, covering with another 1/2 cup of the sauce.

Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips and cover with remaining sauce.

Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.

Allow to sit 10 minutes before serving.

Serves 8.


1 1-lb. box lasagna noodles
2 pkgs. dry Fajita mix
2 lbs. ground chuck
2 pkgs shredded cheese of choice
sliced black olives, optional
green onions, chopped
2 sliced Roma tomatoes (for garnish)
1 can enchilada sauce
sour cream (optional for garnish)
diced tomatoes (optional for garnish)

Cook lasagna noodles and drain.

Brown meat and drain off grease; add Fajita mix as directed on back of package.

In a 9x13 baking dish sprayed with cooking spray;

Layer noodles, meat sauce, cheese, green onion, olives and Enchilada sauce. Repeat.

Top layer should be cheese.

Bake at 350 degrees for 45 minutes.


6-8 flour tortillas, burrito size
1 packet Sazon seasoning, divided
1 medium onion, finely chopped, divided
1 tbsp. olive oil
1 cup tomato sauce
1 clove garlic, minced
1 packet taco seasoning
1 1/2 lbs ground meat (beef, pork, chicken, turkey)
1 cup your favorite salsa
1 cup your favorite nacho cheese sauce
2 cup shredded cheddar/Monterey Jack cheese
1 cup whole kernel corn
2 cup instant brown rice
1 can black beans, in juices


In large saute pan, brown meat, drain fat, return to heat and add 1/2 of the onion, taco seasoning and 3/4 c water. Cook over meat high heat about 8 minutes; stir in salsa. Set aside.


In medium saucepan, heat olive oil, add remaining onion and saute for a few min, add garlic and sauté for a few minutes more, don't burn the garlic. Add beans, 1/2 the Sazon seasoning packet, tomato sauce and 1 cup water. Bring to a boil and simmer, uncovered, over low heat for about 15 minutes. Set aside.


Prepare rice according to package directions, adding the rest of the Sazon Seasoning to the water. Cook as directed. Set aside.


In an oiled lasagna pan, using about 1/4 of each for each layer, start with 1 1/2 to 2 tortillas, spread with cheese sauce, the meat mixture, rice beans in sauce corn and shredded cheese. Finish top layer with shredded cheese. Cover with oiled foil and bake at 350°F in oven for 30 minutes. Uncover and bake 15 minutes more. Let stand for 10-15 minutes before cutting.

Can be served with more salsa, sour cream and guacamole, if you like.


1-1/2 lb ground beef or ground turkey breast
1 (16 oz can) refried beans
2 tsp. dried oregano
1-1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. salt
8 oz. no-boil lasagna noodles
4 cups reduced-fat shredded taco seasoned cheese, divided
20 oz. thick and chunky salsa
2/3 cup water
1 (16 oz container) light sour cream
1/2 cup sliced green onions
1 (3.8 oz can) sliced ripe black olives

Heat oven to 350°F.

Cook beef or turkey in a large skillet over medium heat for 5-8 minutes or until browned, stirring occasionally.

Combine beef or turkey, beans, oregano, cumin, garlic powder and salt in a large bowl. Spray a 13 x 9-inch baking dish with cooking spray. Layer 1/3 of noodles in bottom of pan. Spread with 1/3 of beef mix, sprinkle with 1 cup cheese. Repeat twice with ingredients.

Combine salsa and water, pour over lasagna. Shake pan slightly to allow liquid to go down the sides.

Cover and bake for 1-1/2 hrs. Remove from oven. Top with sour cream, green onions, olives and remaining 1 cup cheese.

Bake for 5 more minutes, or until cheese is melted.


2 (3-3 1/4 lb.) chickens
4 tbsp. olive oil
8 garlic cloves, flattened
4 tbsp. minced fresh thyme or 4 tsp. dried, crumbled
2 tbsp. chopped fresh rosemary or 2 tsp. dried, crumbled
1 tsp. salt
1 tsp. pepper
6 med. turnips, peeled, quartered
6 carrots, peeled, halved lengthwise, cut into 3" long pieces
3/4 lb. mushrooms
1 tbsp. unsalted butter

Preheat oven to 350 degrees. Rub each chicken with 1 tablespoon oil. Rub garlic over chickens, then place garlic in chicken cavities.

Mix 2 tablespoons thyme with rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper. Rub herb mixture over chickens. Place chickens in large roasting pan. Surround with turnips and carrots. Drizzle remaining 2 tablespoons oil over vegetables. Sprinkle vegetables with remaining 2 tablespoons thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast chickens until juice run clear when thickest part of thighs is pierced, about 1 hour and 10 minutes, turning vegetables occasionally. Transfer chickens to platter and tent with foil. Increase heat to 400 degrees. Continue roasting vegetables until tender, about 15 minutes.

Meanwhile, melt 1 tablespoon butter in heavy large skillet over high heat. Add mushrooms and saute until tender, about 10 minutes. Season to taste with salt and pepper. Spoon vegetables and mushrooms around chickens and serve.

Serves 6.


3 fresh artichoke hearts, washed, leaves & choke trimmed, quartered
1 c. water
Juice of 1 lemon
8 chicken breasts (4 whole), boned, (skinning opt.), washed, patted dry
Salt & black pepper to taste
2 tbsp. clarified butter or olive oil or to taste
20 sm. garlic cloves left whole, peeled, ends removed
4 carrots, peeled, ends removed, cut into 2-inch sticks
1 tbsp. plus 1 tsp. fresh thyme, washed, lightly chopped
2 tsp. dried thyme
3 tbsp. unsalted butter (opt.)
2 to 3 c. rice, cooked according to pkg. directions (opt.)
4 to 8 toasted bread rounds (opt.)

In a small saucepan, cook artichoke hearts in water and lemon juice 3 to 5 minutes or until tender. Drain and set aside. Sprinkle chicken breast slightly with salt and black pepper. Preheat oven to 350 degrees.

In a large skillet, sear chicken breasts in very hot clarified butter or olive oil until golden brown. Flip breasts, add garlic and sear other side. Add artichoke wedges and carrot sticks and sprinkle with fresh and dried thyme. Dot with butter if desired and sprinkle lightly with salt.

Bake in oven for 1/2 hour or until chicken juices run clear after pieces are pierced with a fork. Serve with rice and toasted bread rounds if desired. To fully enjoy, spread roasted garlic cloves on toasted bread round.

Serves 4.


1/2 lb. lean ground beef
1 or 2 tbsp. extra virgin olive oil
pinch salt
1/4 tsp. pepper
3 cloves garlic, minced
2 stalks celery
2 onions
1 green bell pepper
1/2 lb shell, ziti or elbow macaroni
3 pints water
1 1/2 tsp. taco seasoning
1 can condensed mushroom soup
1/2 lb. sharp cheddar cheese

Season ground beef lightly with salt and pepper. Wash and chop pepper and onion and saute in a tablespoon of olive oil until translucent; add crumbled ground beef and saute until browned. Add garlic and taco seasoning; saute for 2 more minutes.

Cook pasta according to package directions in boiling salted water (but for a few minutes less time until almost tender).

Butter a casserole dish and place a layer of pasta, a layer of meat, cheese, and soup, ending with a layer of cheese.

Bake in a 350°F oven until cheese and soup melt through and mixture is bubbly. Stir once or twice, then serve hot.

Makes 3 or 4 servings.

Variation: Omit taco seasoning and use Italian seasoning instead (oregano, basil, etc) and use 1 can tomato instead of mushroom.


2 cups lentils
6 small or 3 large sausages
2 large onions
3 cloves garlic, minced
1 cup minced celery
salt and pepper, to taste
1 bay leave
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/2 lb. spinach, fresh, chopped
3 tablespoons grated Parmesan cheese

Wash lentils and pick over to discard misshapen beans and small stones. Soak, covered with 3 inches of warm water for an hour before using. Drain.

Choose Italian-Style sausages or brats. Any kind of sausage work well in this recipe, but here is a good opportunity to use hot sausages as the extra flavor will permeate the casserole.

Slice the sausage into bite-size pieces and saute in 1 tablespoon of extra virgin olive oil with 1 of the onions, chopped; add garlic toward the end of the cooking, just as the onions begin to take on color.

When the sausages have browned, add the lentils and cover with boiling water with 1/2 teaspoon salt. Add bay leaf and chopped celery.

Simmer for 20-30 minutes or until the lentils are almost tender.

At this point, the first onion will have mostly dissolved. Chop the second onion and add to the simmering pot for another layer of flavor. Add the washed, drained spinach an simmer until wilted.

Using a perforated spoon, transfer the lentil mixture to a buttered casserole dish, leaving the broth behind (you can use this as the starter for a soup). Sprinkle lightly with cumin seed, garlic powder, and finally with Parmesan cheese.

Bake at 350°F until the lentils are tender, 30-45 minutes.

Season to taste, lightly, with salt and pepper. Serve directly from the casserole dish.

Serves 4 to 6, depending upon whether it is being served as a main dish or a side.

This casserole may be prepared the night before and refrigerated until use; allow an extra 15 minutes in the oven. Leave the Parmesan, cumin seed and garlic powder til just before baking.


1 8 oz. package egg noodles
1 lb. lean ground beef or chuck
1 tsp olive oil
2 onions, finely chopped
3 garlic cloves, finely minced
1 1/2 cups diced celery
1 green bell, finely chopped
salt and pepper, to taste
garlic and onion powder, to taste
1 can Campbell's Tomato Soup
dash teaspoon Worcestershire sauce
1/2 cup grated American cheese

Bring 5-6 quarts water to a boil then add a tablespoon of salt. Boil noodles according to package directions until al denté (slightly firm). Drain.

Brown ground beef or chuck in olive oil with onions, garlic, celery and green pepper, being careful not to allow garlic to brown to avoid a bitter taste. Cook until meat has browned and vegetables are tender. Drain off any excess oil. Season to taste with salt and pepper (and garlic and onion powder, if desired - don't overdo).

In a buttered casserole dish, alternate meat and vegetable mixture, noodles, and grated cheese. Combine soup with Worcestershire sauce and pour over layered casserole. Sprinkle with a layer of cheese.

Bake in a 325°F degree oven for 45 minutes.


3 cups sweet potatoes, mashed
1 1/2 cups sugar
4 eggs, beaten
1 teaspoon vanilla
1 teaspoon dark rum (optional)
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon nutmeg
1 teaspoon cinnamon
pinch of salt
2 1/2 cups milk
1 stick butter
1 cup flaked coconut

Wash and peel potatoes and boil until tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.

Beat eggs well and combine with milk. If using coconut, add to milk. Slowly add milk to sweet potatoes, stirring until well mixed.

Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.

Bake at 400°F until firm and lightly browned


1/2 lb. cold sliced chicken
1 lb. broccoli crowns
3 tbsp. freshly grated Parmigiano-Reggiano cheese
2 tbsp. unsalted butter plus 1 tbsp. extra virgin olive oil
2 cloves finely minced garlic
1/2 cup Italian seasoned bread crumbs or crushed Ritz crackers
1/2 tsp. paprika
3 tbsp. fresh parsley, minced

Preheat oven to 350°F.

Steam or briefly boil broccoli for about 5 minutes (depends on maturity of the broccoli), or until almost, but not quite tender. Plunge into cold water to stop the cooking. The broccoli should be a bright green in color and should retain a crisp crunch.

In a 2 1/2 quart casserole, melt butter and olive oil in microwave with minced garlic until butter has melted and garlic is sizzling. Toss bread crumbs with the melted butter mixture, to coat; stir in parsley.

Scoop most of the bread crumb mixture onto a sheet of wax paper, and set aside (some bread crumbs may remain in casserole to make a base for the chicken).

Arrange cooked chicken slices in a layer along the bottom of the casserole and top with the steamed broccoli. Cover with sauce (below). Sprinkle with the buttered breadcrumbs or crushed Ritz crackers. Top with grated Parmigiano-Reggiano cheese. Sprinkle with paprika for extra color and a piquant flavor.

Brown on the top third shelf in a 350°F. oven for about 15 minutes or until nicely golden.

Variation: Cooked elbow macaroni and sliced mushrooms may be added before being topped with the sauce.


1 cup milk or cream
1/2 tsp. salt
2 tbsp. butter
2 tbsp. flour
1 egg yolk
1/2 cup Gruyere or sharp Cheddar cheese
1/2 tsp. Coleman's Mustard

In a microwavable bowl, melt butter; whisk in flour and when blended, slowly stir in milk. Heat for 3-5 minutes, stirring occasionally until mixture thickens. Beat a few tablespoons of the hot liquid into 1 egg yolk; then transfer the egg yolk back into the sauce, whisking quickly. Add Gruyere or sharp Cheddar cheese and dry mustard. Microwave for another 1 or 2 minutes or until cheese has melted.

To save on clean-up and extra preparation steps, (an important consideration in the Test Kitchen!) this sauce is easiest to prepare in a microwave, but may also be made in a double boiler, as is done traditionally.


5 eggs, beaten
1 1/2 c. shredded cheddar cheese
1 tsp. dry mustard
1/2 c. chopped green pepper
1/2 lb. bag frozen hash browns
1 1/4 c. chopped, cooked ham
3/4 c. water
1 tsp. salt
Dash cayenne

Combine all ingredients except paprika and pour into ungreased 4"x13" dish. Sprinkle with paprika. Bake at 350 degrees for 40 to 45 minutes or until knife inserted comes out clean.


1 (16 oz.) pkg. long grain & wild rice mix
1 tbsp. instant minced onions
1 (3 oz.) can sliced mushrooms
1 (13 3/4 oz.) can chicken broth
1 (8 oz.) can whole cranberry sauce
2 (3 lb.) frying chickens, whole
1/2 c. light corn syrup
1/4 c. cranberry juice
1 tbsp. orange peel
1/4 tsp. ground ginger

In saucepan, combine rice and onion. Drain mushrooms, reserving liquid. Stir broth and reserved liquid into rice. Cook, using package directions. Stir in mushrooms and cranberry sauce. Lightly stuff chicken with rice mixture. Tie drumsticks to tail.

Place birds on rack in shallow pan. Roast in 375 degree oven for 1 to 1 1/2 hours. Combine remaining ingredients and brush on chickens. Roast another 15 minutes. Serves 8.


1 (6 oz.) pkg. hash brown potatoes mix with onions
1 qt. hot water
5 eggs
1/2 c. cottage cheese
1 c. (4 oz.) shredded Swiss cheese
1 green onion, chopped
1 tsp. salt
1/8 tsp. pepper
4 drops hot sauce
6 slices bacon

Cook, drain and crumble bacon. Cover hash browns with hot water; let stand 10 minutes. Drain well. Beat eggs. Add potatoes and remaining ingredients, except bacon and paprika. Pour mixture into a buttered 10 inch pie pan. Sprinkle with bacon and paprika. Cover dish and refrigerate overnight. Place cold pie pan uncovered in cold oven. Bake at 350 degrees for 35 minutes or until potatoes are tender and eggs done. Yield 6-8 servings.


4 chicken breasts, cut
1 cup salsa
1/3 cup peanut butter
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 teaspoon molasses
2 teaspoons water
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 teaspoon sesame seed
2 teaspoons oil
3 cups rice, cooked

Bring to boil salsa, peanut butter, soy sauce, vinegar, molasses and water, stirring often. Keep warm.

Combine chili powder, ginger and garlic powder in plastic bag. Add chicken strips to bag and shake to coat.

In skillet or wok, stir-fry chicken in oil over meduim-high heat, 2-3 min. or until cooked.

Spoon sauce over rice on plates; arrange chicken and sprinkle with sesame seed.

Optional: Garnish with green onion and chives.


pack noodle (soaked in warm water)
4 cups sliced choices of meat recommend chicken, pork or shrimp
4 tablespoons por kwan pad thai sauce
2 eggs
1/3 cups tofu cut into small cubes
1 tablespoon pickled white radish
2 tablespoon dried shrimp
1/2 cup vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped onion
1 tablespoon ground dry red chili
4 tablespoons plam sugar
4 tablespoons fish sauce
2 tablespoons tamarind juice
½ cup bean sprout
1/3 cup green onion
1 lime (garnishing)
2 tablespoons roasted peanut

Heat the oil in the wok, fry the chopped garlic and until turned yellow.
Add meat and fry until cooked.
Pour in the dry shrimp picked white radish and tofu. Add eggs to the wok and scramble.
Add palm sugar, fish sauce, tamarind juice and stir well. Add the noodles; stir fry until all the ingredients are mixed well and add green onion.



1 (4-5 lb.) roasting chicken
Salt & pepper
1/2 c. melted butter
3 tbsp. lemon juice
Parsley sprigs or water cress


1 c. currant jelly
2 tsp. Dijon mustard
1 tbsp. grated lemon peel
1 tbsp. grated orange peel
Juice of 1 med. lemon
Juice of 1 sm. orange
1 tbsp. cognac (optional)

Have chicken at room temperature. Rub well inside and out with salt and pepper. Combine melted butter and lemon juice. Brush the mix on the chicken with a pastry brush. Bake at 350 degrees for 60 minutes, basting frequently. When done, let chicken stand for 10 to 15 minutes before carving. Arrange meat on a platter. Refrigerate until one hour before serving. Bring to room temperature and garnish with water cress. Serve with Cumberland Sauce.

CUMBERLAND SAUCE: Melt jelly over very low heat and combine with remaining ingredients. Chill and break with a fork before pouring into a serving dish.


1 red bell pepper, roasted and chopped
1/2 tsp. fresh lemon juice
1/4 tsp. sugar
Cayenne to taste
1 tbsp. olive oil
1 garlic clove, minced and mashed to a paste with 1/4 tsp. salt
1/8 tsp. ground ginger
1 tbsp. Dijon-style mustard
1 whole skinless boneless lg. chicken breast (about 10 oz.), halved
All-purpose flour seasoned with salt and black pepper for dredging chicken
An egg wash made by beating 1 lg. egg with 1 tsp. water
1 c. sweetened flaked coconut
2 tbsp. unsalted butter
2 tbsp. dry sherry

In a blender, puree the bell pepper with the lemon juice, sugar, cayenne, oil, and salt and pepper to taste until the sauce is smooth.

In a small bowl, whisk together garlic paste, ginger, and mustard and spread the mixture onto both sides of the chicken.

In separate bowls, have ready the seasoned flour, egg wash and coconut. Dredge the chicken in the flour, shaking off the excess, dip it in egg wash, letting the excess drip off, and coat it thoroughly with coconut, pressing the coconut to make it adhere.

In a large oven-proof skillet, heat the butter over moderately high heat until the foam subsides and in it saute the chicken for 2 minutes on each side, or until the coconut is golden. Add the sherry, transfer the skillet to a preheated 375 degree oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it. Serves 2.


1/4 c. olive oil
1 (5 to 6 lb.) roasting chicken, cut into 8 pieces, patted dry
1 1/2 lbs. new potatoes, unpeeled, cut into 1/2 inch wide wedges
Salt and freshly ground pepper
7 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
12 lg. thyme sprigs
10 lg. rosemary sprigs
2 lemons, cut into 1/8 inch thick slices
6 lemon wedges
Fresh thyme sprigs
Fresh rosemary sprigs

Preheat oven to 400 degrees F. Heat oil in heavy large skillet over medium high heat. Add chicken in batches and brown on all sides, about 8 minutes. Transfer chicken to large roasting pan. Add potato wedges. Season with salt and pepper.

Mix lemon juice with vinegar. Pour over chicken and potatoes. Top with 12 thyme sprigs and 10 rosemary sprigs. Layer lemon slices over. Bake until chicken and potatoes are tender, about 1 hour.

Discard lemon slices and herbs. Halve chicken breasts lengthwise. Transfer chicken and potatoes to heated platter. Garnish platter with lemon wedges, thyme and rosemary. 6 servings.


1 boneless breast of chicken per person, mesquite grill
8 ripe Roma tomatoes, ends removed, about 2 lb.
1 red bell pepper
3 shallots, peeled
3 garlic cloves, unpeeled
1 c. finely chopped cilantro
12 fresh basil leaves
Salt and pepper to taste
1 tbsp. chicken seasoned stock base or instant bouillon
2 tbsp. clarified butter


Preheat oven to 350 degrees. Roast tomatoes, pepper, shallots, and garlic cloves in oven on shallow pan or cookie sheet until tomatoes are blistered and shallots are soft, about 40 minutes. Peel off outer skins.

Transfer vegetables to food processor and puree with the cilantro, basis, salt, and pepper.

Bring mixture to a boil over medium high heat. Add chicken base and butter. Reduce heat to low. Season to taste. Keep warm over very low heat.


1 roasting chicken, 5-7 lb.
1-2 oranges, quartered
1 med. onion, quartered
Salt and pepper, to taste
2 tsp. dried rosemary
1/2 c. water


3 tbsp. grainy mustard
3 tbsp. honey
1 tbsp. apricot or orange jam
3 tbsp. Kahlua

Preheat oven to 400 degrees. Rinse chicken inside and out with cold water; pat dry. Squeeze juice of orange all over bird. Then place orange and onion inside bird. Tie legs up.

Sprinkle salt and pepper all over bird, then rosemary. Place bird breast side up in a roasting pan and pour water into pan. Roast chicken for 1 hour. Prepare glaze; heat everything until hot and smooth. Spoon glaze over chicken and bake until bird is golden brown about 40 minutes.

Cooking time is approximate. Bird is cooked when drumstick moves easily.


1 roasting chicken, about 4 1bs.
3 whole matzos (or 2 hard rolls)
1 small onion, minced
1/2 cup rendered chicken fat (or olive oil)
4 chicken livers, cut in pieces
1 cup chopped fresh mushrooms
1 tbsp. fresh parsley, chopped
1 tsp. paprika
1 pinch grated nutmeg
salt and pepper, to taste
2 eggs, lightly beaten
1 ripe tomato, peeled and chopped
1 medium onion, sliced thin
1 green pepper, sliced into thin strips
3 cloves garlic, mashed
1/2 cup chicken broth

Wash chicken under cold running water and pat dry.

Soak matzos or bread rolls in lukewarm water, then squeeze dry.

Saute minced onion in 2 tablespoons chicken fat or olive oil until limp, then add mushrooms, chicken livers and parsley. Combine and saute for an additional 5 minutes.

Remove pan from heat and allow to cool. Add matzos or rolls and put through a meat grinder.

Blend with paprika, nutmeg, salt, pepper, eggs and 2 tablespoons chicken fat or olive oil (original recipes call for the chicken fat, or "Schmaltz" which adds great flavor, but if this is not on your diet, extra virgin olive oil may be substituted).

Stuff the bird, truss and close the opening.

Let stand for 2 hours, well wrapped in the refrigerator, before roasting.

Spread the remaining chicken fat or olive oil in a roasting pan, cover the bottom of the pan with tomato, onion slices, green pepper and garlic.

Place chicken on top, sprinkle with salt, add broth to pan and roast in a preheated 350°F oven for about 1 1/2 hours or until chicken is done, which depends upon the size of the chicken.

Baste occasionally. When done, remove chicken from pan. Skim grease off the top of the pan juices or use a gravy separator.

Press vegetables through a sieve or puree using a hand blender. Combine with pan juices and add a small amount of broth and whisk in some Wondra or all purpose flour to make a pan gravy.



1 3-4 lb. (approximately) chicken, quartered
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano or marjoram
1/4 tsp. rosemary
2 tsp. fresh parsley, minced
3 cloves garlic
1 large onion, chopped
1/2 cup chicken broth

Preheat oven to 375°F.

Wash chicken and cut into quarters.

In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic and chopped onion.

Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.

Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or baking pan.

Combine herbs and chicken broth. Baste chicken with broth and a little olive oil, and continue to baste occasionally during the cooking.

Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160°F.


1 3-4 lb. (approximately) chicken, quartered
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano or marjoram
1/4 tsp. rosemary
2 tsp. fresh parsley, minced
3 cloves garlic
1 large onion, chopped
1/2 cup chicken broth

Preheat oven to 375°F.

Wash chicken and cut into quarters.

In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic and chopped onion.

Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.

Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or baking pan.

Combine herbs and chicken broth. Baste chicken with broth and a little olive oil, and continue to baste occasionally during the cooking.

Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160°F.


1 1/2 lbs. hamburger
1 med. onion
1 sm. can green chilies
1 sm. can taco sauce
1 pkg. Doritos
1 (No. 2) can ranch style beans
1 can cream of mushroom soup
1 soup can milk
Longhorn cheese

Brown beef and onion. Line 12"x9" pan with Doritos, then hamburger mix and then beans. Mix soup, taco sauce and chilies; pour on top of beans. Top with shredded cheese. Bake at 350 degrees for 30 minutes.


1 pkg boneless skinless chicken breast
1/2-1 whole bag of nacho flavored Doritos
1 can Rotel
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/2 block Velveeta cheese
1 bag of Kraft cheddar cheese
1 small can sliced black olives

Wash and cut fat from chicken breast. Then place in a pot and boil on stove until chicken is an opaque white and tender.

In a large casserole dish, spray the bottom with butter cooking spray.

While chicken is cooking, mix Rotel, soups and olives; set aside.

When chicken is done, allow to cool in strainer then pull apart and shred it into the bottom of dish. Spread mixture on top of chicken evenly.

Thinly slice Velveeta and place on top of mixture. Crush chips and sprinkle over mixture and cheese. Top with cheddar cheese.

Bake at 350°F for 20-30 minutes or until heated thoroughly.


1 pkg. Doritos
1 onion
2 lb. hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
1 can whole kernel corn or Mexi corn
Grated cheese

Layer Doritos in bottom of 9 x 11 inch dish. Brown together chopped onion and hamburger. Drain. Mix soups, tomatoes and corn together. Heat on top of stove to speed up preparation time. Place meat on top of Doritos layer. Pour soup mixture on top of meat. Bake until casserole bubbles through. Top with grated cheese. Melt cheese. Serve with salad.


2 lg. sweet peppers, red and (or) green
2 med. size onions
1 lb. sm. red skinned potatoes (about 8)
12 oz. kielbasa
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
1/2 c. heavy cream
Chopped parsley for garnish

Preheat oven to 400 degrees. Core and seed peppers; cut into 1 1/2 inch pieces. Place in large bowl. Cut onions in thin wedges; add to bowl. Halve potatoes, add to bowl. Peel casing from kielbasa if necessary. Cut into 1/2 inch thick slices; add to bowl. Sprinkle with salt and pepper. Toss with oil. Transfer to shallow 1 1/2 quart casserole dish. Cover with lid or aluminum foil.

Bake for 45 minutes. Stir the cream into the casserole. Cover and bake 10 minutes more until cream and oil have come together. Sprinkle with parsley if you wish


Preparation time: 10 minutes. Cooking time: 15 minutes. Serves: 4.

8 oz. fettuccine or linguine
1 lb. Kielbasa (Polish sausage)
1 med. onion, sliced
2 lg. red or green peppers, cored, sliced
1 can (14 oz.) whole tomatoes with juice, cut up
1/2 tsp. salt
1/4 to 1/2 tsp. ground black pepper
1 tbsp. water
2 tsp. cornstarch
Grated Parmesan cheese (opt.)

1. Cook fettucini in boiling salted water until al dente. Drain.

2. In the meantime, cut Kielbasa into 1/4 inch thick slices. In 12-inch skillet, saute sausage over medium-high heat until browned on both sides. Drain on paper towels.

3. Discard most of drippings, leaving only enough to cover bottom. Saute onion and peppers until softened.

4. Stir in sausage, tomatoes with juice, salt and pepper.

5. Combine water and cornstarch. Stir into skillet. Cook, stirring constantly, until mixture comes to a boil and thickens.

6. Place drained pasta on serving platter or individual plates. Spoon sauce over. Sprinkle with Parmesan cheese, if desired.

HEALTH NOTE: To reduce some fat and cholesterol, use the reduced-fat version of Kielbasa. Eliminate Parmesan cheese.

TIPS: You may use other smoked sausage in place of Kielbasa. Adjust seasonings accordingly.


2 slices bacon, diced
1 c. chopped onion
1 tsp. minced garlic
1 lb. can sauerkraut, drained
1/2 tsp. paprika
6 c. hot water
6 chicken bouillon cubes
2 c. sliced carrots
3 c. cubed red potatoes
1/2 tsp. caraway seeds
1/8 tsp. pepper
1 lb. kielbasa
Snipped parsley

Fry bacon in large kettle or Dutch oven over medium heat until browned. Saute onion and garlic in same kettle 3 minutes, stirring occasionally. Stir in sauerkraut, paprika, water, bouillon cubes, carrots, potatoes, caraway seeds and pepper. Bring to boiling, reduce heat and simmer, covered 30 minutes. Add kielbasa, simmer 12-15 minutes longer. Remove kielbasa, cool slightly. Cut kielbasa in half, then into 1/2 inch slices. Return to soup, heat through. Garnish with parsley. A German favorite!

Pizza Pork Chops

* 4 Servings
* Prep/Total Time: 30 min.


* 2 cups sliced fresh mushrooms
* 2 tablespoons butter
* 4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons Crisco® Pure Olive Oil
* 2 cups marinara or spaghetti sauce
* 16 slices pepperoni
* 1 cup (4 ounces) shredded part-skim mozzarella cheese


* In a large skillet, saute mushrooms in butter until tender. Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain.
* Add marinara sauce; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reads 160°, turning once. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted. Yield: 4 servings.

Apple Cider-Glazed Ham

10 Servings
Prep: 15 min. Bake: 2-1/2 hours
* 1/2 fully cooked bone-in ham (6 to 7 pounds)
* 2 cups apple cider
* 1 cup honey
* 1/2 cup cider vinegar
* 1/4 cup Dijon mustard
* 1 tablespoon butter
* 2 teaspoons chili powder
* 1/2 teaspoon apple pie spice


* Place ham on a rack in a shallow roasting pan. Score the surface of
* the ham, making diamond shapes 1/2 in. deep. Cover and bake at
* 325° for 2 hours.
* Meanwhile, in a saucepan, combine the cider, honey, vinegar and
* mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15
* minutes, stirring frequently. Stir in the butter, chili powder and
* apple pie spice. Set aside 1 cup for serving.
* Cook the remaining sauce until thickened; spoon over ham. Bake,
* uncovered, 30-35 minutes longer or until a meat thermometer reads
* 140°. Warm reserved sauce; serve with ham. Yield: 10 servings (1
* cup sauce).

Tortilla Lasagna

* 8 Servings
* Prep: 25 min. Bake: 50 min. + standing

* 1 pound ground beef
* 1 cup water
* 1 envelope taco seasoning
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper
* 1-1/2 cups (12 ounces) sour cream
* 1-1/2 teaspoons chili powder
* 2 cups (8 ounces) shredded Monterey Jack cheese
* 2 cups (8 ounces) shredded cheddar cheese
* 1 tablespoon cornmeal
* 10 flour tortillas (6 inches)
* 1 cup salsa
* 1 small onion, sliced


* In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning, garlic powder and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
* Meanwhile, in a small bowl, combine sour cream and chili powder. In a large bowl, combine cheeses; set aside. Sprinkle cornmeal into a greased 13-in. x 9-in. baking dish.
* Arrange five tortillas, overlapping, in the bottom of prepared dish; spread with 1/2 cup salsa. Layer with half of the meat mixture, onion and sour cream mixture. Sprinkle with 1-1/2 cups cheese mixture. Repeat layers.
* Bake, uncovered, at 375° for 40 minutes. Sprinkle with remaining cheese mixture. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.

Santa Fe Chicken

* 4 Servings
* Prep/Total Time: 30 min.

* 1 large onion, chopped
* 1 to 2 tablespoons chopped seeded jalapeno pepper
* 1 garlic clove, minced
* 1 tablespoon Crisco® Pure Olive Oil
* 1-1/4 cups reduced-sodium chicken broth
* 1 can (10 ounces) diced tomatoes and green chilies, undrained
* 1 cup uncooked long grain rice
* 4 boneless skinless chicken breast halves (4 ounces each)
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon ground cumin
* 3/4 cup shredded reduced-fat cheddar cheese
* Minced fresh cilantro,


* In a large skillet, saute the onion, jalapeno and garlic in oil until tender. Add broth and tomatoes; bring to a boil. Stir in rice.
* Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until chicken juices run clear.
* Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired. Yield: 4 servings.

Mexican Chip Casserole

* 6 Servings
* Prep/Total Time: 20 min.

* 1 pound ground beef
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 can (11 ounces) Mexicorn
* 1 can (4 ounces) chopped green chilies
* 1 package (10-1/2 ounces) corn chips
* 1 can (10 ounces) enchilada sauce
* 1 to 2 cups (4 to 8 ounces) shredded Colby-Monterey Jack cheese


* In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. Add soup, corn and chilies; mix well.
* In an ungreased shallow 3-qt. baking dish, layer meat mixture, chips and sauce; top with cheese. Bake, uncovered, at 350° for 8-10 minutes or until heated through. Yield: 6 servings.

Crunchy Onion Barbecue Chicken

* 4 Servings
* Prep: 10 min. Bake: 25 min.

* 1/2 cup barbecue sauce
* 1-1/3 cups french-fried onions, crushed
* 1/4 cup grated Parmesan cheese
* 1/2 teaspoon pepper
* 4 boneless skinless chicken breast halves (6 ounces each)


* Place barbecue sauce in a shallow bowl. In another shallow bowl, combine the onions, cheese and pepper. Dip both sides of chicken in barbecue sauce, then one side in onion mixture.
* Place chicken, crumb side up, on a baking sheet coated with cooking spray. Bake at 400° for 22-27 minutes or until a meat thermometer reads 170°. Yield: 4 servings.

Beef Tips and Gravy Crock Pot

1 to 3 pounds beef tips or lean stew meat
1 envelope Lipton onion soup
1 can golden mushroom soup
1/2 cup red wine
1 can mushrooms, drained

Mix everything in a crockpot. Cook on LOW for 7 to 9 hours. Serve over rice or noodles.

Meat Loaf

2 1/2 Pounds Lean Ground Beef
1/4 Cup Ketchup + 2 Tablespoons
2 Tablespoons Brown Packed Brown Sugar
1 Large Egg
1 Cup Fresh Breadcrumbs
2 Tablespoons Worcestershire Sauce
1 Onion, Chopped
1/4 Cup Cold Water

Serving Size 8-10

Combine all the ingredients in a large mixing bowl. Form the meat into a loaf and wrap the bottom and all 4 sites with foil. Place the meatloaf in a Crock pot. Top the meatloaf with 2 Tablespoons Ketchup. Cook on low heat for 7-8 Hours

Crock Pot Pumpkin Chocolate Marble Cheesecake


1 C. gingersnap cookie crumbs
3 T. packed brown sugar
1/2 t. ground ginger
3 T. melted butter


2 pkg. (8 oz. each) cream cheese, softened
3/4 C. granulated sugar
3 eggs
1 t. vanilla
1/4 t. each ground cinnamon, ground cloves, ground nutmeg
1/2 C. pumpkin puree (not pie filling)
1/2 C. whipping cream
4 oz. semisweet or bittersweet chocolate, melted

Chocolate curls

Crust: In a bowl, mix together gingersnap crumbs, brown sugar and ginger. Add butter and mix to blend. Press mixture into the bottom of a 7-inch springform pan coated with nonstick spray. Or use a 7-inch 6-cup souffle pan, lined with greased heavy-duty foil. Place in freezer until ready to use.

Cheesecake: In a food processor (or use a bowl with electric mixer), combine cream cheese with sugar and process until smooth. Add eggs, vanilla and spices and process until incorporated. Add pumpkin and whipping cream and process until smooth.

Pour mixture over crust. Pour chocolate over mixture, then using a knife, swirl to marbleize. Cover dish tightly and completely with foil to prevent leakage.

Place pan in a large (minimum 5-quart) slow cooker stoneware and pour in enough boiling water to come 1 inch up the sides.

Cover and cook on High for 3 to 4 hours or until edges are set and center is slightly jiggly. Remove from slow cooker and chill thoroughly, preferable overnight, before serving. Garnish with chocolate curls.

Serves 8 to 10.