March 14, 2010

TUNA NOODLE CASSEROLE

8 oz. noodles
4 qt. boiling water
1 1/2 tablespoons salt
3 tablespoons Crisco
3 tablespoons flour
3 cups milk
3 cups tuna, flaked
1/3 cup chopped pimiento
1/3 olives, chopped
3 cups cooked peas, drained
1 teaspoon salt
1/2 teaspoon pepper
1 cup (unsweetened) corn flakes
1 pat butter

Cook noodles in boiling salted water according to package directions or until tender (about 10-12 minutes). Drain. Mix with butter and set aside.

Melt Crisco in a saucepan, add milk and whisk in flour until no lumps remain. Heat until sauce boils and becomes somewhat thickened. Mix tuna, olives, peas, pimiento and salt and pepper.

Butter the bottom of a baking or casserole dish. Spread alternating layers of cooked noodles and tuna mixture in the baking dish, finishing with a tuna mixture layer on top. Sprinkle top with corn flakes.

Bake at 350°F. for about 1 hour.

Recipe may be doubled.

RICOTTA AND SPINACH-STUFFED CHICKEN BREASTS

1 (10 oz pkg) frozen chopped spinach, thawed, drained, and squeezed dry
2/3 cup part-skim ricotta cheese
1 tbsp. shredded fresh parmigiano-reggiano cheese
1 tsp. grated lemon rind
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/4 tsp. salt
2 garlic cloves, minced
4 skinless, boneless chicken breast halves
8 very thin slices prosciutto
cooking spray

Combine first 8 ingredients in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.

Stuff about 1/4 cup spinach mix into each pocket. Carefully wrap each breast, in a single layer, with 2 slices prosciutto. Arrange chicken on a platter. Freeze for 15 minutes.

Preheat oven to 400°F. Heat a large skillet over med-high heat, Coat with cooking spray. Add chicken and cook 3 minutes on each side, or until browned.

Bake in baking pan for 8 minutes or until chicken is done.

HARVEST POT ROAST WITH TOMATO - WINE GRAVY

1 (2-2 1/2 lb.) beef chuck pot roast
1 tbsp. cooking oil
2 med. turnips, peeled & cut into 1" pieces (2 c.)
3 med. carrots, cut into 1/2" pieces (1 1/2 c.)
1 (10 3/4 oz.) can condensed tomato soup
1/4 c. dry red wine or water
3 tbsp. quick cooking tapioca
1/8 tsp. ground allspice
1/8 tsp. pepper
1 lb. winter squash, peeled, seeded & cut into thin wedges or 1 1/2-2" pieces (2 c.)

Trim fat from roast. If necessary, cut roast to fit into crockery cooker. In a large skillet brown roast on all sides in hot oil.

Meanwhile, in a 3 1/2, 4, 5 or 6 quart crockery cooker place turnips, carrots, tomato soup, red wine or water, tapioca, allspice and pepper; stir together. Place roast atop vegetables. Place squash atop roast. Cover; cook on low-heat setting for 10-12 hours or high heat setting for 5-6 hours.

Transfer roast and vegetables to a warm serving platter. Skim fat from gravy. Pass gravy with roast. Makes 6 servings.

For 1 quart crockery cooker: Use 1 (1 pound) beef chuck pot roast, 1 tablespoon cooking oil, 1 cup turnip pieces, 3/4 cup carrot pieces, 1/2 of a 10 3/4 ounce can (2/3 cup) condensed tomato soup, 2 tablespoons dry red wine or water, 4 teaspoons quick cooking tapioca, dash ground allspice, dash pepper and 1 cup winter squash pieces. Prepare as above. Cook for 10-12 hours. Makes 3 servings.

CROCKPOT CORNED BEEF AND CABBAGE

1 (3 to 4 lb.) corned beef brisket
1 large head cabbage (preferably savoy)
8 peppercorns
6 cloves garlic, peeled
4-5 parsnips
1-2 turnips
2 bay leaves
1 pound carrots (not baby), peeled
6 large potatoes
1 stalk celery, very thinly sliced
3 whole cloves (spice)
1/2 tsp. Old Bay seasoning
1/4 tsp. black pepper, ground

Wash brisket. Using a small sharp knife, cut tiny X slits in the meat and insert garlic and cloves pieces.

Place the meat in a large Crock-Pot and cover with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery.

Heat on high for 30 minutes. Skim off any foam that surfaces and set heat to low.

Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.

During last few hours, add remaining vegetables and continue to cook for 2-3 hours, or until vegetables are tender. Remove bay leaves and discard.

Drain and serve with yellow mustard.

Total Cook Time: 5-8 hours on low, or until meat and vegetables are tender.

PUERTO RICAN RUM CAKE

1/2 c. chopped pecans
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Gold Puerto Rican Rum

Preheat oven to 325 degrees. Grease and flour 10-inch tube pan. Sprinkle pecans over bottom of pan.

Mix all cake ingredients together. Pour batter over pecans in pan. Bake ONE hour. Set on rack to cool. Invert on serving plate. Prick top. Drizzle and brush glaze evenly over top.

GLAZE:

1/4 lb. butter
1/4 c. water
3/4 c. granulated sugar
1/2 c. Gold Puerto Rican Rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in Rum.

FILET MIGNON WITH DANISH HERB AND BLEU CHEESE SAUCE

2 tbsp. Danish cream cheese with herbs and spices
1 tbsp. plus additional Danish Bleu cheese, crumbled
2 tbsp. butter
2 Sm. filet Mignon steaks, cut 1 1/4-inch thick and trimmed
2 tbsp. dry White wine
2 tbsp. water
Freshly ground pepper to taste
2 slices bacon, crisply cooked and drained

On a small plate mash herbed and spiced cheese with 1 tablespoon Bleu cheese and set aside. Warm serving plates in a slow oven. In small skillet over moderate heat, melt butter. Add steaks. Brown on both sides then cook to desired doneness. Transfer to heated plates and keep warm. Add wine to drippings in skillet. Increase heat until mixture boils. Boil for 1 minute and reduce heat to low. Stir in cheeses, mixing well with a fork. Blend in water and pepper. Simmer gently one minute, stirring several times. Thin to desired consistency with additional water if necessary. Pour sauce over steaks and top each with bacon strip. Serve with additional Bleu cheese. Serves 2.

CHICKEN AND DUMPLING CASSEROLE

1 (12 oz.) pkg. egg dumplings
1 med. green pepper, chopped
1 med. onion, chopped
2 tbsp. butter
2 cans cream of chicken soup
2 c. chicken broth
1 tsp. salt
1/2 tsp. tarragon leaves
1/4 tsp. pepper
3 c. cooked chicken, chopped
1/4 c. buttered bread crumbs

Add egg dumplings to 2 quarts of boiling water, add 1 teaspoon salt. Boil 8-10 minutes or until tender, stir occasionally, drain well. Cook green pepper and onions in butter until tender, do not brown. Add soup, broth, salt, tarragon, and pepper. Simmer 10 minutes.

Combine dumplings, sauce and chicken. Pour into a 3-quart casserole. Top with bread crumbs. Bake in a 350 degree oven for 30 to 40 minutes.

HUNGARIAN CHICKEN PAPRIKA WITH DUMPLINGS

1 frying chicken, cut into 8 pieces
1 large onion, chopped
4 tbsp. butter
1 tbsp. Hungarian paprika
1 1/2 cups water
1/2 pint dairy sour cream

In a large heavy or cast-iron skillet, sauté the onions in butter until browned lightly. Remove pan from heat. And add paprika and mix well. Add chicken pieces and return pan to stove. Add water. Cover and simmer over low heat until chicken is tender, about 1 1/2 hours. Stir in the sour cream. Heat thoroughly without boiling. Add dumplings (see below).

Dumplings:

3 eggs, beaten
3 cups all-purpose flour
1 tbsp. salt
1/2 cup water

Combine all the dumplings ingredients. Beat with spoon until smooth. Drop by teaspoon full into boiling salted water; cook until done, approximately 10 minutes. Drain dumplings, rinse with cold water, and add to paprika.

CHICKEN POT PIE WITH COUNTRY CRUST

2 c. cooked diced chicken
1 c. cooked peas
1/2 c. celery chopped fine
1/2 c. butter
3 c. rich chicken stock
1 c. cooked sliced carrots
1/4 c. chopped onions
1/2 tsp. salt
Dash pepper
1/2 c. flour

Saute onions and celery in butter. Make paste of butter and flour, cook gently. Heat stock adding to paste slowly, stir constantly. When blended, beat vigorously and cook 5 minutes. Add salt and pepper. Add vegetables and chicken. Pour mixture into casserole sprayed with Pam and top with crust.

COUNTRY CRUST:

3 egg yolks, beaten until fluffy
3 egg whites, beaten until stiff
2 tsp. baking powder
Dash of salt
3/4 c milk
1 1/2 c. flour
2 tsp. butter

Sift together flour, baking soda and salt. Cut butter into flour and mix well. Add milk to egg yolks and beat vigorously. Mix with flour mixture, then fold in beaten egg whites. Spread over top of casserole to edge of dish. Bake 375 degrees for 25 to 30 minutes or until crust is lightly browned.

RAZORBACK CORN BREAD

8 oz. bulk pork sausage
2 c. cornmeal
1/2 c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1 lg. onion, chopped
3 hot canned peppers, chopped
1 can (11 oz.) Mexican style or whole kernel corn, drained
2 c. buttermilk
1/2 c. shredded Cheddar cheese

Brown sausage in a deep 10 inch cast-iron skillet, reserving 2-3 tablespoons of drippings. Crumble sausage.

Combine cornmeal, flour, baking powder, baking soda and salt.

In separate bowl, combine eggs, peppers, onion, corn, buttermilk and cheese. Add egg mixture to cornmeal mixture. Stir in sausage and reserved drippings. Pour into greased skillet and bake for 20-25 minutes at 450 degrees or until done.

BLACK-EYED PEA CORN BREAD

1 lb. bulk pork sausage
1 onion, chopped
1 c. white corn meal
1/2 c. flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 c. buttermilk
1/2 c. vegetable oil
1 (4 oz.) can chopped green chilies, drained
3/4 c. cream style corn
2 c. grated cheddar cheese
1 (15 oz.) can black eyed peas, drained

Preheat oven to 350 degrees. Grease a 13"x9"x2" pan. Cook sausage and onions in large skillet until sausage is browned. Drain and set aside.

Combine corn meal, flour, salt and soda in a large bowl. In another bowl beat eggs, buttermilk and oil together. Combine with dry ingredients using a few quick strokes (batter does not need to be blended until smooth). Add sausage and onion, chilies, corn, cheese and black eyed peas. Pour into prepared pan and bake for 50 to 55 minutes or until knife inserted in center comes out clean. Makes 8 to 12 servings.

CORN SAUSAGE CHOWDER

1 lb. bulk pork sausage
1 c. coarsely chopped onion
4 c. (1/2 inch cubes) peeled potato
1 tsp. salt
1/2 tsp. dried marjoram
1/2 tsp. pepper, fresh ground
2 c. water
1 (17 oz.) can cream corn
1 (17 oz.) whole kernel corn, drained
1 (12 oz.) can evaporated milk

In a Dutch oven or kettle, cook sausage and onion until sausage is brown and onion is tender; drain on paper towel. Return sausage and onion to Dutch oven with potato, salt, marjoram, pepper and water. Bring to a boil, reduce heat and simmer just until potato is tender, about 15 minutes.

Add cream style and whole kernel corn and evaporated milk. Heat through. 6 servings.

BAILEY'S IRISH CREAM CHEESECAKE

CRUST:

10 graham crackers, broken
1 1/4 c. walnuts (may use any kind of nuts)
1/4 c. sugar
3/4 stick of melted sweet butter

FILLING:

1/2 lb. cream cheese, at room temperature
3/4 c. sugar
3 lg. eggs
1/3 c. Bailey's Irish Cream
1 tsp. vanilla extract
3 oz. imported white chocolate broken into pieces

TOPPING:

1 1/2 c. sour cream
1/4 powdered sugar
1 1/2 oz. white chocolate, grated
Walnuts, grated, to sprinkle

Preheat oven to 325 degrees.

CRUST: Lightly butter a 9 inch cheesecake pan. Finely grind crackers, walnuts and sugar in processor. Add butter and blend. Press into bottom of pan. Refrigerate for twenty minutes.

FILLING: Using mixer, beat cream cheese and sugar in a large bowl until smooth. In another bowl, whisk eggs, Bailey's Irish Cream and vanilla until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor. Add chocolate to filling. Transfer filling to crust lined pan. Bake until the edges of the filling are puffed and the center is set about 50 minutes. Cool on rack.

TOPPING: Mix sour cream and powdered sugar. Spread topping onto cooled cake. Refrigerate about 6 hours. Sprinkle grated white chocolate and walnuts on top before serving.

AMARETTO IRISH CREAM CHEESECAKE

1 1/2 cup vanilla wafer crumbs
1/2 cup blanched whole almonds, roasted and finely chopped
1/4 cup melted butter
1 tablespoon Amaretto
24 oz cream cheese
1 cup sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds, toasted and ground
1/4 cup Irish cream liqueur
1-1/2 cup sour cream
1 tablespoon sugar
1/2 teaspoon vanilla extract

Combine first four ingredients. Firmly press mixture evenly on bottom of lightly greased 10-inch springform pan.

Bake at 350°F for 10 minutes, then cool.

Beat softened cream cheese at high speed with an electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients.

Pour into prepared pan. Bake at 350°F for 50 minutes. Turn oven off and leave cheesecake in oven for 30 minutes with door slightly ajar. Combine sour cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract. Mix well and spoon over cake.

Sprinkle 1/4 cup almonds around the edge. Bake at 500°F for 5 minutes. Cool; chill.

BARBECUE SPARE - RIBS IN CROCK POT

1 c. finely chopped onion
3/4 c. lemon juice
3/4 c. chopped celery
1 tbsp. butter
3 tbsp. sugar
3 tbsp. Worcestershire sauce
1/4 c. wine vinegar
32 oz. bottle ketchup
1 tbsp. prepared mustard
Salt and pepper
3 - 5 lb. beef or pork Texas style ribs

In skillet, saute onion, celery and black pepper in butter. Add to crock pot with remaining ingredients. Cover and cook on low setting for 8 to 10 hours (high setting 3 - 4 hours). Sauce can be doubled and freezes well

JAMAICAN CURRY CHICKEN

1/2 chicken (cleaned, with skin removed)
4 stems fresh thyme
1 onion
2 1/2 tbsp. curry (double amount for extra spicy)
2 cloves garlic
3 tbsp. all purpose seasoning
3 tbsp. black pepper
1 tbsp. chicken seasoning
3 white potatoes (peeled, cut in cubes)
1 lemon
1 tbsp. vegetable oil
2 tbsp. butter
2 cups water
1/2 Scotch bonnet pepper

Wash chicken with lemon and cut into bite size pieces. Season chicken with dry ingredients.

Chop herbs and add to chicken (use hands to rub in seasonings, and let sit in refrigerator for half an hour.

Place chicken, water and oil in a pot, stir, and cook on high until it comes to a boil, stir, lower heat until chicken is almost cooked. Add potatoes and butter.

Cook until water is reduced and potatoes are tender.

Serve over steamed white rice.

Serves 4.

SWEET AND SOUR RED CABBAGE

6 rashers hickory smoked bacon or enough to yield:
4 tablespoons bacon drippings
2 lbs or 8 cups shredded red cabbage
4 cups cubed apples, unpeeled
1/2 cup brown sugar (firmly packed)
1/2 cup Bragg's organic cider vinegar
1/4 teaspoon celery seeds (optional)
1 teaspoon caraway seeds
1/2 cup water
salt and pepper, to taste

In a heavy bottom covered Dutch oven or large skillet heat bacon over low heat, stirring occasionally until the bacon has rendered 4 tablespoons bacon drippings. Remove bacon and reserve for another use.

Add remaining ingredients and cook over low heat, stirring occasionally. Continue to cook for 25-30 minutes for tender cabbage, or for as little as 15 minutes if you prefer a crisp bite.

Serve immediately while still hot, or refrigerate and reheat for serving the following day.

Note: Up to three tablespoons of the bacon fat may be substituted by olive oil for those observing a lower cholesterol diet at the loss of some amount of flavor, which may be replaced by adding 1/4 teaspoon ham soup base extract to the olive oil.

PUMPKIN CURRY SOUP

1 beautiful 8-lb. pumpkin (about 14" diameter) with a nice stem or “handle”
5 tbsp. butter
2 15-oz. cans pumpkin (not pie filling)
2 cups leeks, chopped (white and pale-green parts only)
3/4 cups onion, chopped
3/4 tsp. salt
2 small Granny Smith apples, peeled, cored and chopped
3 tsp. curry powder (or to taste)
1 tbsp. fresh minced ginger
1/2 tsp. nutmeg
1/8 tsp. cayenne
6-1/2 cups chicken stock or canned low-salt chicken broth
1 cup apple cider
pinch of sugar

Topping:

fresh chives, chopped
1/2 cup whipping cream
1/4 tsp. ground nutmeg

To prepare the pumpkin tureen, slice off the upper one-quarter to one-third of the pumpkin to make a lid (as you would to prepare a Jack-O’-Lantern). Set lid aside.

Using a metal spoon, scoop out all the seeds and any stringy bits from the interior and discard. Pour in several cups of boiling water and swirl around to clean the “tureen.” Drain, wipe dry and set aside.*

To prepare soup, melt butter in a heavy 4-qt. saucepan over medium heat. Add leeks and onion and sauté until onions are softened, about 15 minutes. Mix in apples, pumpkin, sugar and spices. Add stock and cider and bring to boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 15 minutes. Cool slightly. Purée soup in pan with immersion blender (or working in batches, purée soup in blender). This can be made up to 2 days ahead.

To Serve:

Whip cream and nutmeg to a soft peak. Bring soup to simmer. Ladle soup into pumpkin, top with chives and cover with lid to take to the table. Put a bowl of the nutmeg whipped cream on the side for guests to dollop on their soup.

*If you’re serving this on a buffet, it’s a good idea to heat the pumpkin shell in a 200° F oven for 10 to 15 minutes before adding soup. The heated shell will act as a chafing dish.

CROCK POT BEEF DELUXE

1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
3 or more lbs. boneless round top roast, all visible fat trimmed off
2 tbsp. vegetable oil
1 c. onion, sliced
1 c. water
2 beef bouillon cubes
3 tbsp. Dijon mustard
1/3 c. Prime Choice Steak Sauce
2 tbsp. brown sugar

Rub or pound first three ingredients into meat. Brown in oil. Mix remaining ingredients and blend together over low heat until bouillon and sugar dissolves. Place roast in crock pot and pour sauce over it and add onions. Cook on high for 1 hour and low for 6 to 8 hours more.

CROCK POT BARBECUED CHICKEN

1 (3 1/2 to 4 lbs.) chicken
1 sm. bottle catsup
1 med. onion, chopped
Salt and pepper to taste
3 tbsp. brown sugar
1 (10 oz.) bottle Cola

Place the ingredients in a 3 1/2 quart crock pot in the order listed. Stir once. Turn the pot on the low setting and cook overnight. Remove the meat from the bones and serve over yellow rice.

CROCK POT LEMON CHICKEN

1 chicken, cut in pieces
1/4 c. flour
1 1/2 tsp. salt
2 tbsp. oil
1 (6 oz.) can lemonade, thawed & undiluted
3 tbsp. brown sugar
1 tbsp. vinegar
1/4 c. catsup

Combine flour and salt and coat chicken. Brown on all sides in hot oil. Put in crock pot. Stir lemonade concentrate, brown sugar, vinegar and catsup. Mix well. Pour over chicken. Cover and cook on high 3 to 4 hours or low for 6 to 8 hours.

CROCK POT COUNTRY RIBS

SAUCE:

2 med. onions, chopped
2 tsp. Worcestershire sauce
1/2 tsp. chili powder
1 tsp. celery salt
3 tsp. vinegar
1 c. catsup
1 c. brown sugar

Brown the ribs before placing in crock pot. Mix all of the above ingredients together well. Place ribs in crock pot and pour sauce over ribs. Cook for 8 to 10 hours on low, or it may cook 2 hours on high then 6 hours on low.

TACO BEEF NOODLE BAKE

1 (8 oz.) pkg. med. noodles, cooked and drained
1 lb. lean ground beef
1/2 c. chopped onion
1 (15 oz.) can tomato sauce
1/2 c. water
1 pkg. taco seasoning mix
1 (16 oz.) cottage cheese
1/4 c. sour cream
1 tbsp. flour
2 tsp. beef flavor instant bouillon
1/4 c. chopped green onion
1/4 c. chopped green pepper
1 c. shredded Mozzarella cheese

Preheat oven to 350 degrees. In a large skillet, brown beef and onion. Stir in sauce, water, and seasoning mix. Simmer, uncovered, 10 minutes.

In large bowl, combine cottage cheese, sour cream, flour and bouillon; mix well. Add noodles, green onion and pepper; blend well. Spoon noodle mixture into well-greased 2-quart baking dish; top with meat mixture. Bake 20-25 minutes; sprinkle with Mozzarella. Bake 2 minutes longer. Let stand 10 minutes before serving. Refrigerate leftovers.

TACO BAKE

1 lb. ground beef
1 1/2 c. chopped onion
2 (8 oz.) cans tomato sauce
2 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
1 can kidney beans
1 pkg. corn chips (plain or flavored), crushed (8 oz.)
2 c. shredded cheese
Lettuce, chopped
Tomatoes, chopped

Preheat oven to 350 degrees. Brown ground beef. Drain. Add onions and cook until tender. Add tomato sauce, beans, chili powder, salt, and pepper. Layer chips, meat sauce, and cheese into a 13 x 9 inch pan (single or multiple layers can be made). Bake at 350 degrees for 15 minutes. Top with lettuce and tomatoes or serve these on the side. Other taco condiments can be incorporated as desired.

BEAN AND RICE CASSEROLE

1 lb. pork sausage
2 ribs celery, sliced (about 1 c.)
1 med. onions, chopped (about 1/2 c.)
2 c. cooked regular or brown rice
1 (15 oz.) can kidney beans, drained
1 (16 oz.) can whole tomatoes, undrained
1 tsp. dried oregano leaves
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. Tabasco sauce
1 c. shredded Monterey Jack cheese

Cook and stir sausage, celery, and onion until sausage is brown (about 10-15 minutes); drain. Stir in rice, kidney beans, tomatoes, oregano, salt, pepper, and Tabasco. Break up tomatoes. Pour mixture into ungreased 2 quart casserole. Cook uncovered in 350 degree oven for 30 minutes; sprinkle with cheese. Cook uncovered until cheese melts, about 5 minutes. 6 servings.

RED BEAN & RICE CASSEROLE

1 lb. ground beef
2 tbsp. salt
1 tbsp. chili powder
1 lg. onion
1/2 c. bell pepper, chopped
1 can tomatoes (10 oz.)
Dash of black pepper
1 c. water
1 c. wild rice
1 can red kidney beans
1 lb. sausage

Brown ground beef and sausage, add onions and bell pepper. Cook until done. Add tomatoes, water, salt, chili powder, black pepper. Simmer 10 minutes. Remove from burner, add rice and beans. Pour into buttered dish. Place tinfoil over dish. Bake at 350 degrees for 1 hour. Stir slightly once. Bake uncovered for 1/2 hour.