July 31, 2010

Popcorn Candy Cake

1 pkg. 16 oz miniature marshmallows
3/4 cup vegetable oil
1/2 cup. butter 
5 quarts popped popcorn
1 pkg (24oz) spiced gumdrops
1 cup. salted peanuts


  In a large saucepan, melt marshmallows, oil and butter until smooth. In a large bowl, combine popcorn, gumdrops and peanuts.
  Add marshmallows mixture and mix well. Press into a greased 10 inch Tube pan. Cover and refrigerate for 5 hours. or overnight. Dip pan in hot water for 5-10 seconds to unmold. Slice cake with electric or serrated knife.
serving 16-18 

Festive Potato Salad

8 medium red potatoes, cooked and cubed
2 celery ribs with leaves, thinly sliced
2 green onions with tops, chopped
4 hard-cooked eggs, chopped
1/2 cup. chopped peeled cucumber
1/4 cup. chopped sweet red pepper
1/4 cup. chopped green pepper
1-1/4 cups. mayonnaise
1/4 cup.sour cream
1/4 cup. plain yogurt
1 Tbsp. minced fresh basil
1 Tbsp. minced marjoram
1 Tbsp. minced dill
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
 4 plum tomatoes, coarsely chopped
1 cup.(4oz) shredded cheddar cheese
1 cup. frozen peas, thawed

   In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese.
14 servings

Spiced Pot Roast

1/3 cup all purpose flour
1 tsp. salt
 1/4 tsp. pepper
1 (3lbs) boneless beef rump or chuck roast
2 Tbsp. vegetable oil
1-1/2 cups. beef broth
1/2 cup. chutney
1/2 cup raisins
1/2 cup. chopped onion
1-1/2 tsp. curry powder
1/2 tsp. garlic powder
1/2 tsp. ground ginger

   Combine flour, salt and pepper;rub over entire roast.
In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast.
Cover and bake at 325 F. for 3 hours or until meat is tender. Thicken gravy if desired.
6-8 servings

Vegetable Lasagna

12 large lasagna noodles
3 T. olive oil
2 Lg. carrots, sliced
1 cup. sliced fresh mushrooms
1/2 cup. diced onions
1/2 cup. diced celery
1 garlic clove, chopped
1 small yellow squash, sliced
1 small green squash, sliced
1 (10oz) pkg. chopped frozen spinach, thawed,drained, squeezed dry
10 to 12 broccoli florets
24 oz. cottage cheese
2 (8oz) pkg, shredded Italian four cheese,cheese blended
8 cups. spaghetti sauce with pesto
1 cup. Parmesan cheese

    Cook lasagna noodles according to package directions. Drain; keep noodles separated by placing each on a piece of plastic wrap.
    Heat oven to 350*F. Spray 13 x 9 inch pan with nonstick spray. In large skillet, heat oil over medium-high heat until hot. Add carrots,mushrooms,onions,celery,garlic and yellow and red squash;saute 10 to 12 minutes or until tender. Add spinach;reduce heat to low. Place broccoli on top of mixture;cover. Simmer 6 to 8 minutes or until broccoli is tender.
   In medium bowl, combine cottage cheese and 8 oz. Italian cheese blend; mix well. Set aside. In medium saucepan, heat spaghetti sauce over low heat. Pour 3 cups sauce into pan. Place 4 lasagna noodles over sauce; spread cottage cheese mixture over noodles. Layer with 4 noodles; cover with 2 cups sauce. Spoon vegetable mixture over sauce using slotted spoon.
   Layer with remaining 4 noodles; top with remaining 3 cups sauce.
Bake, uncovered, 45 to 60 minutes. Turn oven off; Sprinkle dish with remaining 8oz. Italian cheese blend.
Leave in oven 10 to 15 minutes or until cheese is melted. Remove from oven; cool 20 minutes. Sprinkle with Parmesan cheese.

12 servings

Wild West Chili

2 bacon strips, diced
1 lb. ground chuck
2 tsp. chili powder
1-1/2 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. dried oregano
5 drops hot pepper sauce
1 can(14-1/2 oz) diced tomatoes, undrained
1 cup.finely chopped celery
1 cup.finely chopped onion
1 cup.finely chopped carrots
1/2 cup.finely chopped green pepper
1 can (16oz) chili beans, undrained

      In a large saucepan over medium heat; brown bacon and the beef. drain. Add the seasonings; cook and stir for 5 minutes. Stir in tomatoes, celery, onion, carrots and green pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in beans; cook 30 minutes longer.
6 servings.

July 30, 2010

Texas Caviar Salad

2 (14oz) cans. black eyed peas, drained
1(15 1/2oz) can white hominy, drained
4 green onions, chopped
2 medium tomatoes, chopped
2 garlic cloves, minced
1 medium green bell pepper, chopped
1/2 cup. jalapeño, chopped
1/2 cup. onion, chopped
1/2 cup. fresh parsley, chopped
1 (16oz) bag cheese cubes
1 (8oz) bottle Italian dressing

In large bowl, combine peas, hominy,onions,tomatoes,garlic,bell pepper,cheese cubes, jalapeños, and parsley; mix well.
Pour dressing over vegetables; toss. Cover; refrigerate 2 hours.

Sloppy Joe Casserole

2 1/2 lbs. ground chuck
1 lb. tater tots
1 (7oz)box mac n cheese
1 (15oz)can Manwich Original sloppy joe mix
8 oz.  Velveeta cheese
1/3 c. water
1/2 c. milk

Grease cookie sheet and arrange tater tots. Bake at 400 F. for 20 minutes. Brown meat and drain.
Add water and sloppy Joe sauce and simmer while tater tots are baking. Cook macaroni according to package
directions, except add 1/2 cup milk. Add Velveeta cheese and stir until melted. In a 3 quart casserole dish, layer meat, macaroni and cheese, and tater tots on top. Reheat.

July 29, 2010

Minestrone

2 T. olive oil
1 cup. coarsely chopped onion
2 garlic gloves, minced
1/2 cup. thickly sliced carrots
1/2 cup. thinly sliced celery
1/2 cup. chopped green bell pepper
4 cups. chicken or vegetable stock
1 (28 oz) can Italian plum tomatoes, undrained
1 medium zucchini, unpeeled, cut into small cubes
1 cup. green beans, cut into 1 inch pieces
2 T. chopped fresh basil
1 T. chopped oregano
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup. elbow macaroni
1 (15oz) can garbanzo beans, drained
1 (15oz) can red kidney beans, drained
1 cup. finely sliced cabbage
1/4 cup. chopped fresh parsley
1/4 cup. freshly grated Parmesan cheese (1oz)
1 (14.5oz) can. corn
1 (14.5oz) can. black beans
1 (14.5oz) can. Tomato chucks

   In large pot, heat oil over medium-high heat until hot. Add onion,garlic,carrots, celery and bell pepper; sauté
3 to 5 minutes or until onion in tender. Add broth, tomatoes, zucchini, green beans, basil, corn,oregano, black beans,salt and pepper; mix gently. Bring to a boil; reduce heat to low. Cover;simmer 40 minutes, stirring occasionally.
Add macaroni, garbanzo beans, kidney beans,and cabbage. Cover; simmer and additional 15 minutes or until macaroni and cabbage are tender, stirring occasionally. ( If soup is too thick, add additional broth) Garnish with parsley and cheese.
makes 8 servings.

Zucchini Bites

4 medium zucchini, grated (about 4 cups)
1 tsp. salt
1/2 medium onion, finely chopped
1 cup. grated cheddar cheese (4oz)
3/4 cups. buttermilk baking mix
1/2 cup. vegetable oil
2 eggs, beaten
1 T. minced fresh basil

   Heat oven to 350*F. Place zucchini in medium bowl, sprinkle with salt. Let stand 45 minutes. Squeeze and drain.
   In large bowl, combine zucchini, onion,cheese,baking mix,oil,eggs and basil; mix well. Pour into 9 x 7 inch pan. Bake 30 minutes. Cool 10 minutes; cut into 1 inch squares.

makes 48 servings.

Margarita Cake

Billy Greenway a friend from Facebook


1 (18.25 ounce ) package orange cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
2/3 cup of water
1/4 cup lemon juice
1/4 cup of tequila
2tablespoons triple sec liqueur

Directon :
Preeat over to 350 grease and flour a 10 in bundt pan
In a large bowl cobine cake mix , pudding, eggs , oil, water, lemon juice 1/4 cup tequlia and 2 tbs of Triple sec beat for 2 minutes

pour batter into pan , bake for 45 to 50 minutes . cool for 10 minutes and remove from rack and pour glaze over cake while still warm.

Glaze below.....


to make the glaze in a small bowl combine confectioners sugar with 1 tablespoon tequila 2tablesppons triple sec and 2 tablespoons of lime juice mix until smooth. and pour over cake.

July 28, 2010

Mini Quiche Cups

1 lb. mild or hot sausage, cooked, drained
2 cups half n half
1 lb. Velveeta cheese, cubed
7 eggs, beaten
1/4 tsp. salt
1/4 tsp. ground red pepper
1/4 tsp. ground cumin

Heat oven to 350*F. Spray mini muffin pans with nonstick cooking spray. In large saucepan, combine sausage, half n half and cheese; cook over medium heat 10 minutes or until cheese is melted, stirring occasionally.
Remove from heat.
Add eggs, salt, pepper and cumin; mix well. Spoon into muffin cups. Bake 20 to 25 minutes or until firm and golden brown on top.
5 dozen mini quiches.

July 27, 2010

Santa Fe Seafood Stew

1/4 cup olive oil
2 medium zucchini, coarsely chopped
2 medium onions, coarsely chopped
1 lg. red bell pepper, chopped
1 lg. yellow bell pepper, chopped
4 to 6 garlic cloves, minced
2 (28oz) cans. diced tomatoes
8 oz. mushrooms, sliced thick
1/2 cup. fresh cilantro,chopped
2 T. chili powder
1 T. cumin
1 T. dried basil
1 T. dried oregano
2 T. freshly ground pepper
1 tsp. fennel seeds
1 cup. cooked kidney beans
1 cup. cooked garbanzo beans
1 lb. shelled, deveined uncooked medium shrimp
1/2 lb. crabmeat
2 T. fresh lemon juice

In large skillet, heat oil over medium-high heat until hot. Add zucchini; saute 6 to 8 minutes or until tender. Remove zucchini; place in large saucepan.

In same skillet, saute onions,red bell pepper,yellow bell pepper, and garlic 8 to 10 minutes or until vegetables are tender. Remove vegetables; Add to large saucepan containing zucchini.

Heat zucchini mixture over low heat. Add tomatoes with juice, mushrooms, cilantro, chili powder,cumin,basil,oregano,pepper and fennel; cook,uncovered, 30 minutes, stirring often.
Stir in kidney beans and garbanzo beans; cook an additional 10 minutes. add shrimp and crabmeat; cook,5 minutes or until shrimp turn pink. Stir in lemon juice.

Serve stew over rice. Garnish with lemons slices and cilantro, sprinkle with shredded Monterey Jack cheese.

6 to 8 servings.

South of the Border Casserole

1 T. olive oil
1 lb. ground chuck
1/2 cup. chopped onions
2 clove garlic, finely chopped
2 (15 1/2oz) can. diced tomatoes and green chiles
2 cups. cooked long grain rice
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 cups. shredded cheddar cheese (8oz)

Heat oven to 350*F. Lightly greased 13 x 9 inch pan. In large skillet, heat oil over medium-high heat until hot.
Add beef, onions and garlic; cook until beef is brown and no longer pink in center.
Drain excess fat. Add peas, tomatoes, rice, 1 cup cheese, chili powder, cumin,salt and pepper; mix well.
Pour into pan. Bake 15 minutes; sprinkle with remaining 1 cup cheese. Bake additional 5 to 10 minutes.

4 serves.

Hoppin' John

1/4 lb. salt pork, diced
1 medium onion, coarsely chopped
2 ribs celery, chopped
1 clove garlic, minced
2 cups. water
1 tsp. salt
1/8 tsp. hot pepper sauce
1 cup. uncooked rice
1 (16oz) can black eyed peas, drained and rinsed
1/2 cup. jalapeños, minced

In large pot, fry pork over medium heat until crisp and fat has been rendered. add onion, celery and garlic; cook until vegetables are tender but not brown. add water, salt, jalapeños and hot pepper sauce; bring to a boil. Cover. reduce heat to low; simmer 30 minutes.

Stir in rice; cook 20 to 25 minutes or until rice is tender and liquid has been absorbed. Add peas during last 10 minutes of cooking time.
6 servings.

Red Potato Salad with Chardonnay Vinaigrette

3 lbs. small red potatoes
3 carrots, shredded
3 ribs celery, diced
3 green onions, chopped
1 shallot, diced
1 (6oz) jar. marinated artichoke hearts, drained

Vinaigrette:
1/4 cup. Chardonnay
3 T. white wine vinegar
2 T. fresh parsley, chopped
1 tsp. ground fennel
1 T. dried dill weed
1/4 tsp. freshly ground pepper

Fill large pot half full with water; add potatoes. Bring to a boil over medium-high heat. Boil, covered, 20 minutes or until cook through. Drain and rinse under cold water; cool slightly. Cut into bite size pieces.

Meanwhile, in large bowl, combine carrots, celery, green onions, shallot, and artichoke hearts; mix well.
In small bowl, combine Chardonnay, vinegar,parsley,fennel,dill and pepper; mix well.

Add slightly warm potatoes to carrots mixture; mix to combine. Toss with vinaigrette. Refrigerate 1 hour.
6 to 8 servings.

Crunchy Munchy Chicken Salad

1/2 cup. coarsely chopped walnuts
1/2 cup. sesame seeds
2 cups. diced cooked chicken
1/2 cup diced celery
1/4 cup. finely chopped onion
1 (8oz) can. sliced water chestnuts, drained
2/3 cup. mayonnaise
2 T. soy sauce
salt
1/8 tsp. ground pepper

    Heat oven to 350*F. Place walnuts and sesame seeds in shallow baking dish; toast 8 to 10 minutes.
set aside to cool.
    In medium bowl, combine chicken, celery,onion and water chestnuts. Stir in walnuts and sesame seeds.
In small bowl, combine mayonnaise and soy sauce; mix well. Pour over chicken mixture; toss throughly.
    Season with salt and pepper. Serve chilled on lettuce leaves.
4 1/2 cups.

July 26, 2010

Potato Balls

4 Lg. potatoes, cooked, mashed
10 slices bacon, fried crisp, drained, crumbled
1/2 cup. butter, melted
2 Lg. green onions, finely chopped
1 tsp. salt
1 cup all purpose flour
2 eggs, beaten
Sliced almonds
4 cups. vegetable oil

In large bowl, combine potatoes, bacon, butter, onions and salt; mix well. Refrigerate at least 2 hours.
Shape potato mixture into 1 inch balls. Roll in flour; dip in eggs. Roll in sliced almonds.
In large saucepan, heat oil to 375*F. Deep fry potato balls until golden; drain on paper towels.
Serve Hot.
64 potato balls

Crab Cheesecake

CRUST:
1 cup. finely grated Parmesan cheese (4oz)
1 cup. bread crumbs
1/2 cup. butter,melted

FILLING:
1 T. olive oil
1 cup. finely chopped onion
1/2 cup. finely chopped green bell pepper
1/2 cup. finely chopped red bell pepper
1 tsp. minced garlic
1 cup. finely chopped mushrooms
Salt
Freshly ground white pepper
3 (8oz) pkg. cream cheese
4 eggs
1/2 heavy cream
1 T. hot pepper sauce
1 cup. grated Gouda cheese (4oz)
4 (6oz) cans crabmeat, drained

COULIS:
3/4 cup. chopped green onions
1/2 cup. fresh parsley
1/2 cup. chopped fresh cilantro
1 T. chopped shallot
1 T. chopped garlic
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup. egg substitute
1 T. balsamic vinegar
1/4 cup. water
1 1/2 cups. olive oil

Heat oven to 350*F. In medium bowl, combine Parmesan cheese, bread crumbs and butter; mix well. Press
into bottom of 9 inch spring-form pan. Heat 1 Tbsp. oil in large skillet over medium-high heat until hot. Add
onion, green and red bell pepper and garlic; sauté  2 to 3 minutes. add mushrooms, salt and white pepper;
Sauté an additional 2 to 3 minutes or until vegetables are tender. Remove from heat; set aside.

In large bowl, beat cream cheese and eggs at low speed until well mixed. Add cream, hot pepper sauce, Gouda cheese and sautéed vegetables; mix well. Fold in crabmeat. Pour into spring-form pan.
Bake 1 hour to 1 hour and 15 minutes, or until internal temperature reaches 160*F.

Meanwhile, in blender, combine onions, parsley,cilantro,shallot,garlic,salt,black pepper,egg substitute, and balsamic vinegar; blend until smooth.Alternately blend in water and 1 1/2 cups olive oil.

Remove cheesecake from oven; cool 1 hour. Refrigerate. Remove from spring form pan; cut into wedges.
Serve chilled with coulis.
12 Servings.

Pineapple BBQ Meatballs.

Nick Northrup July 25 at 10:13am from a friend on facebook.



I take a big bag of pre-cooked (frozen) meatballs and throw 'em in a crock pot. 

Then a bottle of bbq sauce - I usually use honey bbq. 3/4 jar of pineapple preserves and a can or two of pineapple chunks (depending on how pineappley you want it).
I usually cook in in the crock pot on low heat overnight - 6 to 8 hours. 

It needs to be stirred before serving.
It's usually a really big hit at parties or for a pot-luck at work.

July 24, 2010

Grilled Catfish Mexicana

1/2 cup milk
1/2 tsp. ground cumin
1 1/2 lbs. catfish fillets, skin removed
2 T. olive oil
1 medium onion, finely chopped
1/2 cup. chopped green, yellow and red pepper
1/4 cup. fresh snipped cilantro leaves
1/4 tsp. salt
1/4 cup. fresh ground pepper
4 tsp. taco sauce or chunky salsa
lemon wedges, lime wedges

Combine milk and cumin in large, plastic,zip top food storage bag. Add fillets, turning to coat. Seal bag. Chill 1 hour. In 8 inch skillet, heat oil over medium heat. Reduce heat to low. Stir in onion, chopped pepper,
cilantro, salt and pepper. Simmer, uncovered for 1-2 minutes, or until chopped pepper is tender-crisp. Set aside. Drain milk mixture from fillets; discard. Cut four 14 x 12 inch sheets of heavy duty aluminum foil. Place
1 fillet on each sheet of foil. Top each fillet with one-fourth vegetable mixture and 1 teaspoon taco sauce.

Fold long sides of foil together in locked folds. Fold and crimp shorts ends; seal tightly. Place foil packs on grill grate. Grill, covered for 11-17 minutes, or until fish is firm and opaque. Garnish with lemon and lime wedges.

Rio Grande Blackened Catfish

1/2 tsp. red pepper
1 tsp. garlic salt
1 tsp. thyme
1/2 tsp. black pepper
1/2 lb. butter
juice of 1 lemon
Catfish fillets. 1/2 inch thick, 4-5 inches long
 fresh cilantro

Combine seasoning; mix well. Melt butter in skillet;set aside. Heat separate skillet as hot as possible. Stir lemon juice into melted butter skillet. Sprinkle fillets with seasoning mixture. Dip fillets in butter and drop in hot skillet. Cook  1-2 minutes, turn. There should be black crust on edge. If not, wait longer while the other side cooks. Serve with rice pilaf and tossed salad. Garnish with fresh cilantro.

Long Island Surf Steaks

Marinade:
1/4 cup. unsweetened ice tea mix
1 3/4 cups. ginger ale
Juice of 2 fresh lemons
1/2 T. black pepper
1/3 cup. light soy sauce
1 T. peeled, minced, ginger-root
1 handful minced fresh mint leaves, stems discarded

Fish:
6-8 striped bass steaks
wasabi ( green horseradish sauce)
fresh parsley

Combine all marinade ingredients. Pour into zip lock top storage bags. Add steaks. Place in refrigerator for 4 to 6 hours, turning at least once. Place steaks on aluminum foil sprayed with nonstick cooking spray. Spread
thin layer of wasabi on top of each steak. Bake at 400F*. for 25 minutes. Broil steaks for a few minutes to lightly brown tops. Garnish with parsley.

Key lime Striper

2 lbs. striper fillets
1 tsp. salt
Dash of black pepper
1/4 cup. lime juice
3 T. butter, melted
Paprika
Lime wedges

Skin fillets, remove and discard red meat. Cut remaining fish into serving size portions.Place fillets in single layer in baking dish. Sprinkle with salt and pepper. Pour lime juice over fish; Let stand 30 minutes, turning once. Remove fish,reserve juice. Place fish on well oiled broiler pan.Combine butter with juice; brush fish with mixture.
Sprinkle with paprika. Broil 4 inches from heat source 8-10 minutes or until fish flakes easily with fork.
Serve with lime wedges.

Joyce Holly
Tyler, Tx

Spicy Smoked White Bass

1 Qt. water
1/4 cup. salt
White bass fillets, skin on
Barbecue sauce
Cayenne pepper
1 T. tarragon

Dissolve salt in water, place fillets in brine;soak overnight. Rinse fillets, place on racks skin side down.
 Air dry 30 minutes. Brush with barbecue sauce; lightly sprinkle with cayenne pepper. Add tarragon to smoker water pan. Smoke 3 hours with charcoal pan half full, water pan two - thirds full.

Oriental Bass Steaks

2 lbs. bass steaks
1/4 cup. orange juice
1/4 cup. soy sauce
2 Tbsp. ketchup
2 Tbsp. oil
2 Tbsp. chopped parsley
1 Tbsp. lemon juice
1 clove garlic, finely chopped
1/2 tsp. oregano
1/2 tsp. pepper

Cut steaks into serving size portions. Place in a single layer in baking dish. Combine remaining ingredients.
Pour sauce over fish. Let stand for 30 minutes; turning once. Remove fish; reserve sauce for basting. Place
fish in well oiled, hinged wire grill. Cook 4 inches from moderately hot coals for 8 minutes. Baste with sauce. Turn; cook for 7-10 minutes or until fish flakes easily with fork.

Cousin of mine:
Betty Michael
West Virginia

Curried Egg Salad Sandwich

"Make egg salad night before for to enhance  flavors"
6 Lg. egg (only 2 yolks used)
2 Tbsp. reduced fat mayonnaise
2 Tbsp. water
1 1/2 tsp. hot or mild curry powder
1 celery stalk, thinly sliced (1/2 cup)
2 Tbsp. raisins
salt and pepper
4 whole wheat bread slices
1 medium tomato, sliced

Place eggs in a small saucepan and cover with cold water.
Heat over medium-high heat and bring to a boil.
Reduce the heat to low and gently simmer for 12 minutes.
Drain pan and refill with cold water.
When the eggs are cool to the touch, peel and cut in half.
Discard the yolks from 4 eggs.

Mix the mayonnaise and water together until smooth. Add the curry powder.
Add the celery and raisins. Toss well. 
Coarsely chop the egg whites and egg yolks
( this can be done with a knife or mash them with a fork). Add eggs to the mayonnaise mixture.
 Add salt and pepper to taste. Toss gently to combine.

Toast whole wheat bread. Spread egg salad on 2 slices. 
Cover with tomato slices and top with remaining 2 bread slices.
makes 2 servings




Barbecued Chicken Crescents Sandwich's

2 Lg, Crescents sliced in half
2 tsp. canola oil
1/2 lb. boneless, skinless chicken tenderloins
1/2 cup. barbecue sauce
2 medium red onions, sliced 
2 medium tomatoes, sliced
1 Tbsp. reduced fat oil and vinegar dressing

Toast open side of crescents,
Heat oil i nonstick skillet over medium-high heat. Add chicken and cook 3 minutes.
Lower heat to medium and turn chicken over. Spoon barbecue sauce over the cooked side.
Continue to cook 2 minutes. Spoon chicken and sauce on the crescents on the plates.
Sprinkle onions over chicken, place tomatoes, put tops on. makes 2 servings.





Herbed Goat Cheese and Chive Scramble

2 whole eggs
4 egg whites
1/4 cup. snipped chives
1 oz. herbed goat cheese,broken into pieces
Salt and freshly ground pepper
Olive oil spray
Mix whole eggs, egg whites, chives, and goat cheese together in a small bowl. Stir with a fork to blend in goat cheese. Ass salt and pepper to taste. Coat a medium size nonstick skillet with olive oil spray and place over medium- high heat. Add egg mixture to skillet and scramble 2 minutes, or until they are cooked to desired doneness. Spoon onto 2 plates.

makes 2 servings



July 23, 2010

Chocolate Buttermilk Biscuits

                                     about 1 dozen prep: 9 minutes / cook: 15 minutes

3 Tbsp. sugar, divided
1/8 tsp. ground cinnamon
2 cups. self rising flour
1/3 cup. butter
3/4 cup. buttermilk
1/2 cup. semisweet chocolate chips
1/4 cup. butter, melted

Preheat the oven to 425F*. Combine 2 Tbsp. sugar and the cinnamon; set aside. Combine flour and remaining 1 Tbsp. sugar in a large bowl; cut butter into flour mixture with a pastry blender until mixture is crumbly. Add buttermilk and chocolate chips, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 1/2" thickness; cut with a 2 1/4 round cutter. Place biscuits on a baking sheet; sprinkle with sugar mixture.

Bake at 425F* for 15 minutes or until golden. Brush biscuits with 1/4 cup melted butter.

Chicken Reuben Casserole

                                               4 servings. prep. 10 mins. cook. 30 mins.

4 boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
1 (14.5 oz) can sauerkraut, drained
8 deli corned beef slices
8 (1 oz) Swiss cheese slices
1 1/2 cups Thousand Island dressing
1 cup soft rye breadcrumbs
2 Tbsp. butter, melted
1 Tbsp. chopped fresh parsley

Preheat the oven to 350F*. Sprinkle chicken with salt and pepper place in a greased 9 x 13 inch baking dish.
Layer chicken evenly with sauerkraut, corned beef, and Swiss cheese. Pour dressing over top.
Combine breadcrumbs, butter and parsley; sprinkle over casserole. Bake uncovered at 350F* for 30 minutes or until golden and bubbly.

Lime Baked Fish

Prep: 8 mins. Cook: 20 mins.

6 (6oz) Tilapia, Halibut fillets 1” thick
¾ tsp. salt
½ pepper
3 Tbsp. lime juice
1 (8oz) container sour cream
1 Tbsp. chopped fresh parsley
1 tsp. grated lime rind

Preheat the oven to 400F*. Place fish fillets in a greased 9x13 inch baking dish; sprinkle with salt and pepper.
Combine lime juice, sour cream and parsley, stirring well; pour over fish.
Sprinkle with rind.
Bake at 400F* for 20 minutes or until fish flakes easily with a fork.

Baked Tilapia with Tomatoes & Olives

  • 6 Tilapia fillets
  • 1/4 cup extra-virgin olive oil
  • 4 sprigs of fresh thyme
  • 3 tomatoes, peeled, seeded and chopped
  • 1/2 cup coarsely chopped green olives
  • 1/4 tsp. dried hot red pepper flakes
  • 2 garlic cloves, minced
  • 1/2 cup finely chopped red onion
  • 1 T. fresh lime juice
  1. Preheat the oven to 400 degrees.
  2. Lightly oil a shallow baking dish large enough to hold the fillets in one layer.
  3. In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice.
  4. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
  5. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.
Serves: 6
Recipe from Rebecca Radnor and the American Tilapia Association

Tilapia Filets Sautéed in Garlic Butter and Smothered with a Jalapeno Relish


(2 servings)
Ingredients:

2 Tilapia Filets
1 tbsp. Butter/Margarine
1 tbsp. jalapeno juice (drained from can)
1/3 cup of diced jalapenos (pickled)
1 teaspoon of red wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

- Combine butter, jalapeno juice, red wine vinegar, garlic powder and onion powder
- Heat butter until melted then stir to mix thoroughly
- Dip filets completely in butter
- Place filets in warm frying pan and pour remaining butter mixture over the top
- Place jalapenos evenly in open areas of pan and sauté while filets cook
- Turn filets once only. Turning more than that may cause filets to break apart

- When the filets are done cooking, smother the top with sautéed jalapenos

* Suggested side dishes:
- Garlic & herb mashed potatoes
- Steamed veggies

Submitted by Janea Taylor
found on: http://ag.arizona.edu/azaqua/ista/Recipes/Jalapeno.htm

Oven Easy Baked Lemon Pepper Tilapia




   
Baked-Lemon-Pepper-Tilapia
Oven Easy® Lemon & Pepper Seafood Coating Mix seals in natural juices and adds a tasty blend of lemon and cracked black pepper to all types of fish and seafood.

Makes 6 servings.
Prep Time: 5 minutes
Cook Time: 20 minutes

ingredients
1 egg
1 1/2 pounds tilapia fillets
1 package McCormick® Oven Easy® Lemon & Pepper Seafood Coating Mix
directions

1. Preheat oven to 375°F. Beat egg in shallow dish. Dip fish fillets in egg. Shake off excess.

2. Coat fish fillets in Coating Mix to evenly cover. Place on foil-lined baking sheet.

3. Bake 15 to 20 minutes or until fish flakes easily with a fork.

Tips
Test Kitchen Tip: Substitute red snapper, striped bass, flounder or sole for the tilapia.

nutrional_information
per serving

Calories: 214
Fat: 6 g
Carbohydrates: 13 g
Cholesterol: 87 mg
Sodium: 560 mg
Fiber: 1 g
Protein: 27 g

July 22, 2010

BECKI'S CHICKEN ENCHILADA BAKE


Printed from COOKS.COM


□   2 tbsp. butter
□   1/2 c. chopped onion
□   1 garlic clove, minced
□   1/2 c. sliced ripe olives
□   1 (4 oz.) can diced green chilies, drained
□   1/2 c. dairy sour cream
□   1 (10 3/4 oz.) can condensed cream of chicken soup
□   1 1/2 c. cubed, cooked chicken or turkey
□   4 oz. (1 c.) shredded Cheddar cheese
□   8 corn or flour tortillas
□   1/4 c. milk



Heat oven to 350 degrees. In medium saucepan melt butter; saute onion and garlic in butter until tender. Stir in 1/4 cup of the ripe olives, green chilies, sour cream and soup; mix well. Reserve 3/4 cup sauce; set aside. Fold in chicken or turkey and 1/2 cup of the cheese to remaining sauce.Warm tortillas as directed on package. Fill tortillas with chicken or turkey mixture, roll up. Place seam side down in ungreased 12 x 8 inch (2 quart) baking dish. In small bowl combine reserved 3/4 cup sauce and milk, spoon over tortillas. Bake at 350 degrees for 30-35 minutes or until bubbly. To serve, sprinkle with remaining cheese and olives. 8 enchiladas.

SAVORY CHICKEN ENCHILADA BAKE


Printed from COOKS.COM


□   1 c. chopped onion
□   1/4 c. butter
□   1/4 c. flour
□   2 1/2 c. water
□   1 tbsp. chicken flavor instant bouillon or 3 chicken cubes
□   8 oz. sour cream
□   3 c. chopped cooked chicken
□   2 c. (8 oz.) shredded Cheddar cheese, divided
□   1 (4 oz.) can chopped green chilies, drained
□   1 (2 oz.) jar pimento, drained
□   1/2 tsp. chili powder
□   10 (8") or 12 (6") corn tortillas


In medium saucepan, cook onion in butter until tender. Stir in flour, then water and bouillon. Cook and stir until thickened and bouillon dissolved. Remove from heat. Stir in sour cream.In large bowl, combine 1 cup of the sauce, chicken, 1 cup cheese, chilies, pimento and chili powder.
Dip each tortilla into remaining hot sauce to soften. Fill each with equal portions of chicken mixture. Roll up. Arrange in greased 9 x 13 inch pan. Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 25 minutes or until bubbly. Serve with additional sour cream.

ENCHILADA CHILI BAKE


Printed from COOKS.COM


□   1 lb. lean ground beef
□   1 clove garlic, minced
□   1 (8 oz.) can tomato sauce
□   1 (15 oz.) can pinto beans
□   1 c. (4 oz.) shredded Cheddar cheese, divided
□   1 c. chopped onions
□   1 (10 oz.) can hot enchilada sauce
□   2 1/2 c. crushed corn chips, divided
□   1 c. dairy sour cream



Total cooking time, 15-17 minutes.Place beef in 3 quart micro-proof casserole. Break up with spoon. Add onions and garlic. Cook on high 5-6 minutes or until beef is no longer red; drain. Stir again to break up beef. Stir in enchilada sauce and tomato sauce. Cook on high 3 minutes; stir in beans, 1 cup of the corn chips, and 3/4 cup of the cheese. Cover. Cook on high 6 minutes; stir. Spread sour cream evenly over top. Sprinkle remaining 1 1/2 cups corn chips and 1/4 cup cheese over sour cream. Cook on medium high (70%) for 1-2 minutes or until sour cream is warm. Let stand 5 minutes before serving.

CALICO SQUASH CASSEROLE


Printed from COOKS.COM


□   1/2 lb. zucchini squash, cooked & drained
□   1 lb. yellow squash, cooked & drained
□   5 tbsp. light butter, melted
□   3 tbsp. chopped green onions
□   1 onion, finely chopped
□   1/4 c. finely chopped green pepper
□   1/4 c. chopped pimiento
□   1 can cream of chicken soup
□   1/2 c. plain low fat yogurt
□   1 lg. carrot, grated
□   1 can water chestnuts, drained & coarsely chopped
□   2 c. herb flavored dressing mix
□   Salt & pepper to taste


Cook squash and drain. Saute onions and green pepper in 1 tablespoon butter until tender. Add to squash. to the dressing mix, add 4 tablespoons butter (reserve 2/3 cup for topping). Add the remaining ingredients, mixing well.Pour into a lightly greased casserole dish. Top with the reserved stuffing mix. Bake at 350 degrees for 30 minutes.
Serves 8.

BEEF AND SQUASH CASSEROLE


Printed from COOKS.COM


□   1 lb. fresh yellow or zucchini squash, sliced
□   1 c. chopped onions
□   1 c. chopped green peppers
□   1 lb. lean ground beef
□   3 c. cooked rice (1 1/2 c. uncooked)
□   2 eggs, beaten
□   1 can cream of chicken soup
□   1/2 c. sour cream
□   1 tsp. salt
□   1/4 tsp. pepper
□   1 c. grated Cheddar cheese


Cook squash and onion in salted water for 5 minutes. Drain well. Cook green pepper and meat until no longer pink. Stir in cooked rice. Blend eggs, soup, sour cream, and seasonings. Stir into meat mixture. Fold in squash mixture. Turn into greased, shallow 2-quart casserole. Top with cheese. Bake at 350 degrees uncovered for 20 minutes or until hot and bubbly. Serves 6. Easily doubles for a pot luck supper!

SQUASH CASSEROLE


Printed from COOKS.COM


□   1 tbsp. butter
□   1 lg. onion, chopped
□   4 med. squash (yellow or zucchini)
□   2 carrots, grated
□   1/4 c. water
□   1 c. light sour cream
□   1 can cream of chicken soup
□   Grated cheese, optional
□   Pinch of salt
□   3 tbsp. melted butter
□   1 (8 oz.) pkg. stuffing mix or 2 c. homemade stuffing mix



Slice squash and set aside. Melt butter in skillet; add onions and saute until wilted, stirring often. Add squash, carrots and water; cover and cook until barely tender. Stir in sour cream and soup; heat through.Mix melted butter with stuffing mix. Place half of stuffing mix in bottom of a buttered 2 quart casserole dish. Pour squash mixture on to of stuffing mix. Cover with remaining stuffing mix. Bake at 350 degr

SQUASH CASSEROLE


Printed from COOKS.COM


□   1 lb. yellow squash, sliced
□   1/2 lb. zucchini, sliced
□   1 tsp. sugar
□   1/2 c. mayonnaise
□   1/2 c. onion, chopped
□   1/4 c. bell pepper, chopped
□   1/4 c. red pepper, chopped
□   1 egg, slightly beaten
□   1/2 c. cheese, grated
□   Salt to taste
□   Freshly ground pepper
□   Coarse dry bread crumbs
□   1/4 c. butter
□   Mrs. Dash seasoning or salt-free lemon pepper with herb and spice


Cook squash in boiling water until tender, 15 to 20 minutes. Drain well. Add next 9 ingredients. Pour mixture into 2 quart casserole dish. Top with crumbs and dot with butter. Sprinkle lightly with Mrs. Dash. Bake at 350 degrees for 35 to 40 minutes until hot and bubbly. Note: Partly crushed seasoned croutons can be substituted for bread crumbs and herb seasoning. If you like garlic, add 1 clove, finely minced, to mixture.

TOMATO CASSEROLE


Printed from COOKS.COM


□   2 med. zucchini (about 5 oz. each), cut into 1/4" thick slices
□   1 med. yellow straightneck or crookneck squash (about 5 oz.), cut into 1/4" thick slices
□   1 med. tomato, cut into 8 slices
□   1 med. onion (about 4 oz.), sliced & separated into rings
□   2 tbsp. plus 2 tsp. reduced-calorie butter (tub)
□   1 tbsp. grated Parmesan cheese
□   1 tbsp. chopped fresh parsley
□   1/2 tsp. basil leaves
□   1/2 tsp. grated lemon peel
□   1/4 tsp. salt
□   1/4 tsp. pepper



Preheat oven to 350 degrees. In bottom of shallow 1 1/2 quart casserole arrange zucchini and yellow squash in a single layer, overlapping slices slightly; top with tomato slices, then onion rings. Dot vegetables evenly with butter and sprinkle evenly with remaining ingredients; bake until vegetables are tender, 25-30 minutes. Makes 4 servings.

VEGETABLE-RICE CASSEROLE


Printed from COOKS.COM


□   Yellow squash
□   4 zucchini (1/4" slices)
□   1 onion
□   1 sm. can mushrooms
□   1 c. carrots
□   1 c. cheddar cheese
□   8 black olives, diced
□   1 tomato, sliced in 1/2" circles
□   Grated cheese
□   Bread crumbs
□   Sesame seeds
□   1 c. rice
□   1/2 c. wheat berries
□   1/2 c. millet (opt.)
□   Oregano, basil, parsley




Cook grains and mix together. After dicing, steam vegetables about 5 minutes. Lightly oil large casserole (about 3 quart). Place thin layer of grain mixture on bottom and add successive layers of vegetables and grains and herbs, etc. until top of casserole is reached. Top with sliced tomatoes and sprinkle with grated (or cubed) cheese and sesame seeds and bread crumbs. Bake, covered for 45 minutes at 400 to 450 degrees. (If more juice is needed, add bouillon or tomato sauce.)This is a great casserole. I never have any leftovers when I take it to a tureen dinner. You can use your imagination and substitute other vegetables, herbs and grains.

SAUSAGE CASSEROLE


Printed from COOKS.COM


□   2 lbs. yellow squash or zucchini, sliced
□   4 tbsp. butter
□   2 med. onions, chopped or sliced thin
□   1 c. milk or heavy cream
□   2 cloves garlic, chopped very fine
□   1 c. fresh bread crumbs
□   1 lb. bulk sausage
□   5 eggs, beaten
□   1 1/2 c. sharp cheddar cheese, grated
□   1 c. pecans, chopped
□   Salt & pepper to taste



Preheat oven to 350 degrees. Grease a 2 quart casserole dish and set aside. Put squash or zucchini in a heavy saucepan, add enough water to cover, cook over low to medium heat until soft enough to mash. Drain well, either mash with a fork or a potato masher. Melt butter, add onions and cook for about 5 minutes. Add garlic and cook until soft. Mix with the squash. Heat the milk or heavy cream in the same pan, stir in the bread crumbs, add this to the squash mixture, mix in drained sausage, beaten eggs, cheese, pecans, salt and pepper. Mix well. Pour this into your buttered casserole dish.



TOPPING:

□   4 tbsp. butter
□   1/2 c. fresh bread crumbs
□   1/2 c. chopped pecans

Combine all 3 ingredients and sprinkle over casserole. Bake 30 minutes, uncovered.

MIXED SQUASH CASSEROLE


Printed from COOKS.COM


□   1 sm. yellow summer squash & 1 sm. zucchini, cut in 1/2 inch cubes
□   1 med. onion, chopped
□   2 tbsp. minced parsley
□   1/2 tsp. leaf thyme
□   1/2 tsp. salt
□   1 1/2 c. Mornay Sauce
□   1 tbsp. butter
□   1/2 c. dry bread crumbs


MORNAY SAUCE:

□   1 chicken bouillon cube
□   1/2 c. boiling water
□   1/4 c. butter
□   1/4 c. flour
□   3/4 c. cream or milk
□   1/2 c. grated Parmesan cheese
□   1/2 c. shredded Swiss or Monterey Jack cheese



In saucepan put first 6 ingredients. Cover with boiling water. Cook 15 to 20 minutes until tender. Drain well. Put in 1 1/2 quart casserole. Pour Mornay Sauce over and mix. Combine butter and bread crumbs. Sprinkle on top. Bake at 325 degrees for 15 to 20 minutes until browned.MORNAY SAUCE: Dissolve bouillon in boiling water. Melt butter, blend in flour. Add milk, cook, stirring constantly until thick. Blend in bouillon and cheese. Stir until smooth.

RICE CASSEROLE


Printed from COOKS.COM


□   3 zucchini, sliced
□   3 yellow squash, sliced
□   1 c. brown rice (measure uncooked), cooked
□   1 chopped onion
□   1 pkg. mushrooms
□   2 stalks celery
□   Chopped tomatoes
□   1/2 jar Ortega salsa green chili (med. hotness)
□   1/2 each chopped green and red peppers
□   Monterey Jack and Cheddar cheese



Steam zucchini and squash together, then saute onions, mushrooms, celery, tomatoes, and peppers together in butter. When onions are transparent, toss all ingredients together. Pour into a large casserole dish and top with a thick layer of the cheeses. Cook in a 350 degree oven for 25 minutes.

VEGETABLE CASSEROLE


Printed from COOKS.COM


□   3 med. zucchini squash, 1" chunks
□   3 med. yellow squash, 1" chunks
□   1 med. bunch broccoli
□   1 med. head cauliflower
□   1 lb. okra
□   2 med. onions, chopped
□   2 carrots, sliced
□   5 ribs celery, chopped
□   1 green bell pepper, chopped
□   1 yellow or red (hot) pepper, chopped
□   1 1/2 sticks butter
□   1 can chicken broth
□   2 1/2 tbsp. cornstarch
□   1 tsp. salt
□   1 tsp. black pepper
□   12 slices American cheese
□   12 slices Swiss cheese
□   1 (10 oz.) cheddar cheese
□   1 can nacho cheese sauce



Mix celery, onions, peppers, salt and pepper in broth. Cook until tender. Add butter. Thin the cornstarch and add to mixture until it thickens.Cook each vegetable separately to tender crisp and drain. In large casserole dish, layer each vegetable, top each layer with the cheese slices, then pour small amount of onion celery mixture, continuing until each has been layered. Top with can of nacho cheese sauce.
Bake at 350 degrees until cheese is all melted, approximately 30 minutes.

MEXICAN VEGETABLE CASSEROLE


Printed from COOKS.COM


□   1 1/2 c. fresh or frozen whole kernel corn
□   1/2 c. chopped onion
□   1/2 c. chopped green pepper
□   1/2 c. water
□   1 c. each yellow summer squash & zucchini
□   1 lg. tomato, chopped
□   1 c. shredded cheddar cheese
□   2/3 c. cornmeal
□   1/2 c. milk
□   2 eggs, slightly beaten
□   1/2 tsp. salt
□   1/4 tsp. black pepper
□   Several dashes bottled hot pepper sauce




In medium saucepan combine corn, onion, green pepper and water. Bring to boiling, reduce heat. Cover and simmer for 5 minutes or until vegetables are tender crisp. DO NOT DRAIN. Meanwhile, in a large mixing bowl, combine chopped squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and pepper sauce. Add undrained vegetables to cornmeal mixture; mix well. Turn into 1 1/2 quart casserole. Bake, uncovered in a 350 degree oven 45 to 50 minutes or until done. Top with remaining cheese and return to oven until melted only. Yield: 8 servings. Only 160 calories per serving.

LISA'S SUMMER CASSEROLE


Printed from COOKS.COM


□   2 1/2 c. noodles (I prefer linguine or bowtie)
□   2 yellow squash (cut in julienne strips)
□   2 c. fresh green beans, carrots and/or zucchini
□   6 plum tomatoes (quartered)
□   1 onion (chopped)
□   2 c. mushrooms (sliced)
□   3 dashes hot pepper
□   1 tbsp. Dijon mustard
□   1/2 stick butter
□   1/2 c. shredded Swiss cheese
□   1/4 c. Parmesan, shredded
□   Salt and pepper to taste
□   1 tsp. flour
□   1 1/2 c. milk



Bring 8 cups water to boil in a large pot. Cook beans, carrots or zucchini first, for 5 minutes. Add your noodles, boil another 5 minutes. Add your squash strips, cook until tender. Drain and rinse with cold water. Toss together in large casserole dish. Set aside.Saute onion, mushroom and butter in a skillet until onions are clear. Stir in flour, milk, salt and pepper until thickened. Add hot pepper, cheese, mustard; remove from heat.
Toss sauce mixture into vegetables and noodles then mix in tomatoes. Sprinkle Parmesan over top. Bake at 350 degrees for 30 minutes.

YELLOW SQUASH AND ZUCCHINI CASSEROLE


Printed from COOKS.COM


□   2 med. yellow squash
□   1 med. zucchini squash (both kinds diced)
□   1 med. onion, chopped
□   1 c. grated Cheddar cheese
□   2 tbsp. butter
□   1 1/2 c. lowfat milk
□   1 lg. egg, beaten
□   1 c. Minute rice
□   1 tsp. Italian seasoning
□   1/3 tsp. salt
□   1/2 tsp. black pepper



Combine all ingredients in large bowl; mix well. Pour into greased casserole baking dish. Bake at 375 degrees for 35 minutes, or until all liquid is absorbed. Garnish with parsley. 6 servings.

Cheddar Zucchini Casserole

Cook Time: 25 minutes

Total Time: 25 minutes

  • 2 pounds zucchini, sliced (approximately 6 cups)
  • salt and pepper
  • 1 cup sour cream
  • 2 eggs, divided
  • 2 tablespoons flour
  • 1 1/2 cups Cheddar cheese, shredded
  • 6 slices bacon, cooked until crisp, drained, crumbled
  • 1/2 cup bread crumbs
  • 1 tablespoon melted butter

Preparation:

Cook zucchini in a small amount of salted water until tender, about 15 minutes. Drain and sprinkle with salt and pepper. In a medium bowl, sightly beat egg yolks; stir in sour cream and flour. In another bowl, beat egg whites until stiff; fold into the sour cream mixture. In a baking dish, about 12 x 7-inches, layer half of the zucchini, half of the sour cream mixture, and half the Cheddar cheese; sprinkle with all of the crumbled bacon. Repeat layers of zucchini, sour cream mixture, and cheese. Toss bread crumbs with melted butter; sprinkle over the top of the casserole. Bake, uncovered, at 350° for 20 to 25 minutes.
Serves 6 to 8.                            

July 21, 2010

Surfin' Tuna Casserole

Makes 6 servings. Prep: 10 mins. Cook time: 15 mins.

3 eggs
3/4 cup milk
2 cups Stove Top Chicken flavor Stuffing Mix in the canister.
1 1/2 cup.(6oz)Kraft natural shredded Colby/Monterey Jack cheese,divided
1 cup frozen green peas, thawed
1 can(6 oz)Tuna, drained,flaked
1/2 cup condensed cream of mushroom soup
1/4 cup chopped green onion
2 Tbsp. chopped pimiento

Microwave directions:
Beat eggs in a large bowl; stir in milk.Stir in stuffing, Mix pouch, 1 cup of the cheese, peas,tuna,soup,onions
and pimiento until well mixed. Spoon into greased 9 inch microwave pie plate. Cover loosely with wax paper.

Microwave on High 5 minutes, Stir throughly to completely mix center and outside edges; smooth top.
Cover.
Microwave 5 minutes or until center is no longer wet. Sprinkle with remaining 1/2 cup cheese; cover.
Let stand 5 mins.

Spaghetti Bake

1 lb. Jimmy Dean Sausage (Mild or Hot)
1 (8oz)can tomato sauce
1 can diced tomatoes
1 (6oz)can tomato paste
1 (4oz) can sliced mushrooms,drained
 1/2 tsp. salt
 1/2 tsp. dried oregano leaves
 1/2 tsp. basil leaves
6 oz. spaghetti, cooked according to directions and drained.
 1/3 cup. shredded mozzarella cheese
2 Tbsp. grated Parmesan cheese

Preheat oven to 375F*. In a medium saucepan, Cook and brown sausage on medium-high heat,
Drain off any drippings; set aside.Combine tomato sauce, tomato paste, diced tomatoes, mushrooms,
salt,dried basil and oregano in a bowl.
Add spaghetti and reserved sausage;mix well. Spoon into lightly greased 1 1/2 Qt. casserole dish; sprinkle with cheese. Bake 20 to 30 minutes or until heated through. Garnish with fresh
basil and tomato slices. Serve Hot
makes 4 servings.

Olive Potato Salad

10 hard-cooked eggs
10 med. potatoes,cooked and cubed
2 celery ribs, chopped
2 cans.(2 1/4 oz.each)sliced ripe olives,drained
1 Tbsp.minced fresh parsley
1 1/2 tsp.salt
1/4 tsp. pepper

Dressing:

1/4 cup sugar
1 1/2 tsp. all purpose flour
1/4 to 1/2 tsp. salt
1/4 tsp. ground mustard
4 eggs yolks, lightly beaten
6 Tbsp. white vinegar
6 Tbsp. water
1 1/2 tsp butter
Paprika


Chop six hard cooked eggs; set aside.Slice remaining hard cooked eggs and refrigerate. In a large serving bowl, combine the chopped eggs,potatoes,celery,olives, parsley,salt and pepper; refrigerate.
    For dressing,combine the sugar, flour, salt and mustard in a saucepan.Combine the egg yolks, vinegar and water; gradually whisk into saucepan. Add butter. Bring to a boil,stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times.
Pour over potato mixture;gently stir to coat. Cover and refrigerate for at least 2 hours. Top with sliced eggs;
sprinkle with paprika.

12 to 14 servings.

Got this through a friend, who got this from her mother at her wedding over 50 years ago.

Caesar Chicken Potato Salad

4 cups quartered small white or red potatoes
3/4 lb. boneless skinless chicken breasts,cubed
1 Tbsp. vegetable olive
1 pkg.(10oz) mixed salad greens
1 small red onion,sliced and separated into rings
3/4 cup. Caesar salad dressing
1/3 cup.croutons
2 Tbsp. shredded Parmesan cheese


Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat;
cook for 15-20 minutes or until tender. Meanwhile, in a skillet. sauté chicken in oil for 5-10 minutes or until juices run clear.
  Drain potatoes;add to chicken.
Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing; sprinkle with croutons and Parmesan cheese. Serve immediately.
4 servings.

Crab Spinach Egg

8 eggs
2 cups. half and half cream
2 cans.(6oz.each) crab-meat,drained
1 pkg.(10oz) frozen chopped spinach, thawed and squeezed dry
1 cup. dry bread crumbs
1 cup.(4oz) shredded Swiss cheese
1/2 tsp.salt
1/4 tsp.pepper
1/4 tsp.ground nutmeg
2 celery ribs, chopped
1/2 cup.chopped onion
1/2 cup.chopped sweet red pepper
3 medium fresh mushrooms,chopped
2 Tbsp. butter

In a bowl, beat egg and cream. Stir in the crab,spinach,bread crumbs,cheese, salt, pepper and nutmeg;
set aside. In a skillet, sauté the celery, onion, red pepper and mushrooms in butter until tender.
Add to the spinach mixture. Transfer to a greased shallow 2 1/2 Qt. baking dish. Bake uncovered, at
375F* for 30 to 35 minutes or until golden brown around the edges and center is set. Let stand
for 10 minutes before serving.
Makes 12-16 servings.

Hot Pastrami Spread

2 pkgs. (8oz.each) cream cheese,soften
1/2 cup.sour cream
2 pkgs.(2-1/2 oz.each)thinly sliced pastrami:chopped
1/2 cup.finely chopped green pepper
1/3 cup chopped pecans or walnuts
Thinly sliced pumpernickel and light rye bread

In a small mixing bowl, beat cream cheese and sour cream until smooth.
 Add pastrami and green pepper;
mix well. Transfer to a greased 1 Qt. baking dish.
 Sprinkle with pecans or walnuts. Bake, uncovered, at 350F*
for 25 to 30 minutes or until heated through and edges are bubbly.
 Cut out bread with a shamrock shaped cookie cutter if desired.
Serve with spread. makes about 3-1/2 cups.

Chicken Saltimbocca

Makes 4 servings; Total time: 35 minutes

2  boneless, skinless chicken breast halves(6-8 oz.each)
   salt and pepper
2  Tbsp. olive oil
8  oz. button mushrooms
    (halved, quartered if large)
1/2 Cup. sweet marsala
1/2 Cup. beef broth
2 oz. prosciutto, chopped
2 Tbsp. chopped fresh sage
2 Tbsp. unsalted butter

Slice chicken breasts in half length wise. Place pieces, one at a time,
 in a resealable plastic bag, then pound with a meat mallet until 1/4" thick.
Season both sides of the breasts with salt and pepper.

   Sauté 2 pieces of the chicken in oil in a sauté pan over medium-high heat
until browned, 3 to 5 minutes.and cook 2 more minutes,
Then transfer to a plate and tent with foil to keep warm.

  Sauté remaining chicken in the same manner.the sauté pan over high heat,
 5 minutes, or until beginning to brown.

  Cook mushrooms in the sauté pan over high heat, 5 minutes or until beginning to brown.
   Add additional oil as needed to prevent burning.

  Deglaze with marsala, scraping up any brown bits, then add broth and bring to a boil.
Simmer until liquid is reduced by half,5 minutes.

  Off heat, stir in prosciutto, sage, and butter until butter melts.
Season with salt and pepper.

Pour sauce over chicken.

  

Norwegian Meatballs with brown gravy

makes 30 meatballs, 3 cups gravy.
Total time: 1 1/4 hrs.

Meatballs;
Whisk Together:
3/4 Cup onion, grated
1/4 Cup half & half
2 Tbsp. cornstarch
1 egg
1 1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground black pepper

Add and Shape; Heat:
2 lbs. meatloaf mix
(beef,pork,and veal)
2 Tbsp. unsalted butter
1 Tbsp. olive oil

   Preheat oven to 400F*; line a baking sheet with parchment paper.
Whisk onion,half & half,cornstarch,egg,salt and spices together in large bowl.
   Add ground meats, blend to incorporate,
 then scoop into thirty 1 1/2"- inch meatballs and place
on the prepared baking sheet.

   Heat butter and oil in a nonstick skillet over medium.
   Roll meatballs between your palms,then brown in the butter mixture
( in batches) about 2 minutes per side; do not cook through.
  Carefully transfer meatballs to a Dutch oven, pour off fat from skillet,
and return it to the burner over medium heat.

Prepare:
Brown Gravy
Deglaze with; Stir in:

4 Cups beef broth, divided
1 Tbsp. beef base
3 Tbsp. all purpose flour
1 tsp. kitchen bouquet
  salt and pepper to taste

Deglaze the skillet the meatballs were sautéed in with 3 1/2 cups broth,
scraping brown bits from the bottom of the pan.
Stir in beef base and bring to a boil over medium heat.

Meanwhile, whisk flour and kitchen bouquet in a cup with remaining 1/2 cup broth.
Add this mixture to the simmering broth, stirring constantly.
  Cook 5 minutes, skimming if necessary then season with salt and pepper.
Pour gravy over meatballs, cover pot, braise 35 to 40 minutes
or until meatballs are cooked through.

Can be served over: Noodles, Rice, or Mashed Potatoes.

July 18, 2010

Cranberry Walnut Chicken Salad served on a crescent roll

                                

4 split chicken breast with skin on

1 cup of Dukes Mayo
1/2 Cup of Sour Cream
1 cup of dried Cranberries
1 stalk of Rosemary (Fresh)
Salt and Pepper to taste
1 cup of Chopped Red Onion


Preheat Oven to 350F*
Using Dukes Mayo separate the skin from the Breast and slather with Mayo
Bake chicken Breast for 30-45 Min's until internal temp is 165
Pull the chicken off the bone and dice into cubes.
In a large mixing bowl combine all ingredients and mix well.
Make Homemade Crescent rolls 
Randy Withers Grandma's Recipe.
and I have permission to repost this recipe.
http://www.angryadams.net

Sweet & Savory Tailgating Rub

(For Chicken, Beef or Pork)

½ cup Domino Dark Brown Sugar
2 Tbsp. Paprika
1 Tbsp. Black Pepper
1 Tbsp. Chili Powder
1 Tbsp. Salt
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder

In a medium size bowl, mix together all ingredients. Rub onto chicken, beef or pork; allow to rest 5 minutes before grilling, or wrap meat in foil and refrigerate overnight to grill the next day. Yields about one cup, covering 2 to 3 lbs. of meat. Rub can be prepared in advance and store in an airtight container.
Southern Living.

Cobb Salad with Barbecue-Ranch Dressing

Makes 6 to 8 servings Hands on time: 20 mins.
 Total time: 25 mins, including dressing.
This dressing also makes a tasty dipping sauce
 for fried chicken tenders and wings.

1 Lg. head romaine lettuce, shredded
1 lb. chopped smoked chicken
1 Cup.(4oz) shredded sharp Cheddar cheese
3 Lg. tomatoes, seeded and diced
2 Lg. Avocados
1 Tbsp. fresh lemon juice
1 bunch green onions, sliced
1 (4oz) package crumbled blue cheese
6 bacon slices, cooked and crumbled

Layer first 4 ingredients on a large serving platter.
 Peel and chop avocados; toss with lemon juice.
Layer avocados, green onions, crumbled blue cheese and
 crumbled bacon over salad. Serve immediately,
 or cover and chill up to 8 hours. Serve with Barbecue Ranch Dressing.

Barbecue Ranch dressing:
Makes 2 1/3 cups hands on time 5 minutes.
Prepare 1(1oz) envelope buttermilk Ranch dressing mix according to package directions;
 stir in ½ cup barbecue sauce.
Pour over salad.

Southern Living.

Lemony Potato Salad



Makes 6 servings
25 mins. Total time: 50 mins.

2 lb. red potatoes, cut into eighths
¼ cup. Olive oil
3 Tbsp. lemon  juice
¾ tsp. salt
½ tsp. dry mustard
½ tsp, freshly ground pepper
3 green onions, thinly sliced
2 Tbsp. chopped freshly parsley

Bring potatoes and salted cold water to cover to a boil in a large Dutch oven;
 boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes.
Whisk together olive oil and next 4 ingredients in a large bowl.
 Add warm potatoes, green onions, and parsley;
 toss to coat. Serve at room temperature or chilled.

Southern Living

Zesty Lemon Pie

Makes 8 servings
Hands on time 25 minutes
Total time: 6 hrs. 20 minutes.

If you don’t have a 9-inch deep dish,
 you can use a regular 10-inch pie plate instead.
 Prepare recipe, without whipped cream, up to 2 days ahead.

1 cup graham cracker crumbs
3 Tbsp. powdered sugar
3 Tbsp. butter, melted
6 egg yolks
2 (14oz) cans sweetened condensed milk
1 cup fresh lemon juice
1 cup whipping cream
2 Tbsp. powdered sugar
Garnishes: lemon slices fresh mint leaves

Preheat oven to 350F*. Stir together first 2 ingredients;
 add butter, stirring until blended.
Press mixture on bottom and up sides of a 9-inch deep-dish pie plate.
Bake 10 minutes. Let cool completely on a wire rack( about 30 minutes).
Whisk together egg yolks, sweetened condensed milk, and lemon juice.
 Pour into prepared crust.
Bake at 350F* for 15 minutes.
 Let cool completely on a wire rack(about 1 hour). Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy;
 gradually add powdered sugar, beating until soft peaks form;
dollop over chilled pie. Garnish with lemon slices and mint leaves.
Southern living

July 17, 2010

Dijon-Deviled Eggs

  • 6 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
  • a few leaves of fresh flat-leaf parsley, finely chopped, optional
  • freshly ground black pepper
  • salt, to taste
  • paprika, 

Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired. 

Makes 12 halves, 24 quarters. Recipe can be doubled.                                                                                          

Jalapeno Deviled Egg

Here is a different yet delicious twist for your easy deviled egg recipe ideas. The flavor is elegant and spicy so you can serve this as a unique side dish or as a tasty snack. What a fun and easy recipe!

6 hard boiled eggs chilled and peeled
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon white wine vinegar
1 teaspoon chopped canned jalapeno peppers
1 teaspoon finely chopped chives
Hot pepper sauce dash to taste
Salt and pepper to taste
Paprika

DIRECTIONS:
Remove the egg yolks from the chilled hard boiled eggs and place the yolks in a medium sized bowl
Mix together the yolks, Dijon mustard, mayonnaise, white wine vinegar, chopped canned jalapeno peppers, finely chopped chives, Hot pepper sauce, and salt and pepper
Fill the hard boiled egg halves with the mixture making a nicely rounded top
Sprinkle with paprika for color
Makes 12

Italian Deviled Egg

This is a wonderful easy deviled egg recipe to serve as a side for salads. This simple recipe also works great as a side for outdoor grilled meats such as steaks, pork chops, hot dogs, hamburgers, etc.




6 eggs
1/4 cup mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon Italian salad dressing
salt and pepper to taste
paprika for garnish



Slice the chilled hard boiled eggs in half lengthwise, remove the egg yolks, and place the yolks into a medium bowl
Mix the mayonnaise, spicy brown mustard, Italian dressing, and salt and pepper together
Fill the hard boiled egg halves with the mixture forming a nicely rounded top
Chill for 20
Garnish if desired and chill the deviled eggs for 20 minutes before serving
Makes 12

Worcestershire Deviled Eggs

6 boiled eggs (chilled)
1/4 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1 teaspoon vinegar
3/4 teaspoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika



Peel the chilled hard boiled eggs
Carefully cut the eggs in half lengthwise
Remove yolks and place them in a bowl
Mash the yolks with a fork
Combine and mix the yolks with mayonnaise, vinegar, mustard, salt,
pepper and Worcestershire sauce
Fill the egg white halves evenly with the mixture
Sprinkle with paprika for color
Top with your favorite toppings
Makes 12

Mexican Deviled Eggs

This tasty deviled eggs recipe has a spicy, cheesy, south of the border flavor. A simple recipe which we have found works great when sliced and served with lettuce as a unique taco salad.



INGREDIENTS:
6 boiled eggs (chilled)
1/3 cup sour cream
1/3 cup shredded Mexican (taco) cheese
3 tablespoons finely chopped green onions
Canned chopped green chili's
Paprika for color


DIRECTIONS:
Peel the chilled boiled eggs
Carefully cut the eggs in half lengthwise
Remove yolks and place them in a bowl
Mash the yolks with a fork
Combine and mix the yolks with sour cream, cheese and onions
Fill the white halves evenly with the mixture
Garnish with canned chopped green chili's (optional)
Sprinkle with paprika for color (optional)
Makes 12

Deviled Ham Stuffed Egg

8 ServingsPrep: 15 min. + chilling
  • 8 hard-cooked eggs
  • 1/4 cup deviled ham spread
  • 1/4 cup finely chopped green onions
  • 1/4 cup sweet pickle relish
  • 1/3 cup finely chopped celery
  • 1/3 cup mayonnaise
  • 1 teaspoon prepared mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika
  • Slice eggs in half lengthwise; remove yolks and set whites aside. In
  • a small bowl, mash yolks with a fork. Add the next eight
  • ingredients; mix well. Stuff or pipe into egg whites. Refrigerate
  • until serving. Sprinkle with paprika. Yield: 8 servings.

Smoked Paprika Roasted Chicken



Smoked Paprika Roasted Chicken

Ingredients

2 Tbsp smoked paprika
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp softened butter
2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
1/2 teaspoon pepper
1 whole 4-5 pound roasting chicken

Method

1 Preheat oven to 325°F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won't stick).
2 Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread over the entire surface of the chicken and place on a shallow baking pan.
3 Bake at 325°F for approximately 1 hour and 15 minutes. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh.

Chicken Marinara


Chicken Marinara

Ingredients

8 Tbsp olive oil
4 garlic cloves, chopped
3 shallots, peeled, chopped
1 28-ounce can crushed tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil
3/4 cup breadcrumbs
3/4 cup grated Parmesan cheese
1/2 cup all purpose flour
2 large eggs, beaten
9 boneless chicken thighs (skinless or skin-on, your preference), if large pieces, then cut in half
3/4 cup grated mozzarella cheese

Method

1 Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper. Set aside.
2 Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture.
3 Heat remaining oil in heavy large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side. Place chicken pieces on a microwave-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese. Microwave on high heat for 10-20 seconds, just until the cheese has melted.
Makes 6 servings.

July 11, 2010

Chicken and Shrimp Alfredo


1 hour | 20 min prep

SERVES 4

* 1 lb boneless chicken breast
* 1 teaspoon paprika
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons olive oil
* 7 minced fresh garlic cloves
* 1 lb shrimp, shelled and deveined
* 3/4 quart heavy cream
* 1/2 cup butter
* 2 cups parmesan cheese
* 1/4 cup sun-dried tomato
* 1 lb pasta

1. Cook the chicken breast in pan with 2 tablespoons olive oil and sprinkle paprika, salt and pepper on while browning. Set on plate to cool when pink is gone. When cool, slice thinly and set aside.
2. Start a big pot water to boil pasta and cook as directed. Set aside.
3. Saute the garlic in one teaspoon olive oil until just brown. Then add shrimp and butter and cook until shrimp starts to turn pink, just a few minutes.
4. Add heavy cream, stirring constantly, and then slowly add the cheese until it all starts to thicken. Be careful to remove pan from heat when desired consistency is reached, then add chicken and sundried tomatoes and serve over pasta.