Similar to the chicken/Italian melt in your mouth!
from my sisters catering days-
(figure 2 pieces of chicken per person)
These portions are for approx 1lb chicken or to serve about 4-6 people
Use equal parts lemon juice matched with extra virgin olive oil- roughly same amounts as 2 sticks of butter (like in the italian chicken).
2 tsp garlic powder
aprox 2 tsp Parsely flakes.
Procedure
Place chicken in roasting pan.
mix together all ingredients and pour this mixture over raw chicken. Sprinkle paprika over chicken.
cook 350 degrees 1+1/2 hour - flip over chicken after 45 minutes.
If too lemony add some water to taste
Thursday, November 6, 2008
Chicken/Italian -melt in your mouth-EZ
from my sisters catering days-
(figure 2 pieces of chicken per person)
These portions are for approx 1lb chicken or to serve about 4-6 people
1 stick butter
1 stick margarine (or you can use 2 butter..)
4 *Level* table spoons oregano
2 teaspoons garlic powder
Procedure
Place chicken in roasting pan.
melt together all ingredients in pot on stove
and pour this mixture over raw chicken.
cook 350 degrees 1+1/2 hour - flip over chicken after 45 minutes
(figure 2 pieces of chicken per person)
These portions are for approx 1lb chicken or to serve about 4-6 people
1 stick butter
1 stick margarine (or you can use 2 butter..)
4 *Level* table spoons oregano
2 teaspoons garlic powder
Procedure
Place chicken in roasting pan.
melt together all ingredients in pot on stove
and pour this mixture over raw chicken.
cook 350 degrees 1+1/2 hour - flip over chicken after 45 minutes
Creamy skillet chicken
Creamy skillet chicken
1lb wide egg noodles.cooked as directed on package
1 tbsp extra virgin olive oil to cook chicken in..
8 small chicken breast , boneless and skinless
(used 6, was plenty! Have also used chicken tenders 1-2lbs)
Sauce:
8oz cream cheese cubed/softened
1-1/2 cup chicken broth
1/2 cup balsamic vinaigrette dressing
4 onions chopped
4 tbsp fresh parsley chopped
1cup grape/plum tomatoes, chopped
1 cup snow peas
Procedure
heat oil in skillet on medium heat. add chicken; cook each side approx, 5 minutes
stir in cream cheese, broth, dressing, onions, and parsley.
cook and stir until sauce thickens and chicken is thoroughly cooked; utilizing meat thermometer to ensure doneness.Add snow peas and tomatoes;cook 3 minutes or until peas are tender....actually took me about 5 mins
serve over noodles
I prefer lots of sauce and next time would double the Sauce recipe.
Very tasty- went over well with the guests!
Buttermilk Herb Fried Chicken
Buttermilk Herb Fried Chicken
Coating Ingredients:
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Chicken Ingredients:
1/3 cup buttermilk*
1 (3 to 3 1/2-pound) cut-up broiler-fryer chicken
1/3 cup vegetable oil
Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
Heat oil in 12-inch skillet; add chicken, skin-side down. Cook over medium-high heat, turning occasionally, until golden brown and fork tender (35 to 45 minutes). (Reduce heat if chicken browns too quickly).
Makes 6 servings.
*Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.
TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
TIP: Reduce heat if chicken browns too quickly.
Coating Ingredients:
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Chicken Ingredients:
1/3 cup buttermilk*
1 (3 to 3 1/2-pound) cut-up broiler-fryer chicken
1/3 cup vegetable oil
Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
Heat oil in 12-inch skillet; add chicken, skin-side down. Cook over medium-high heat, turning occasionally, until golden brown and fork tender (35 to 45 minutes). (Reduce heat if chicken browns too quickly).
Makes 6 servings.
*Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.
TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
TIP: Reduce heat if chicken browns too quickly.
Easy Roasted Chicken
Roasted Chicken
Prep Time: 10 minutes
Total Time: 2 hr 40 minutes
Makes: 12 servings
1 roasting chicken (6 lb.)
1 bottle (8 oz.) Kraft Balsamic Vinaigrette Dressing, divided
1 lb. carrots, cut into chunks
4 stalks celery, cut into chunks
Procedure
PREHEAT oven to 350°F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful not to tear the skin. BRUSH bottom of chicken with 1/4 cup of the dressing. Tuck wings under chicken; carefully place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the dressing under the skin and on outside surface of chicken. Mix carrots and celery with remaining dressing; spoon into chicken cavity. BAKE 1-1/2 to 2-1/2 hours or until chicken is cooked through (180°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.
Prep Time: 10 minutes
Total Time: 2 hr 40 minutes
Makes: 12 servings
1 roasting chicken (6 lb.)
1 bottle (8 oz.) Kraft Balsamic Vinaigrette Dressing, divided
1 lb. carrots, cut into chunks
4 stalks celery, cut into chunks
Procedure
PREHEAT oven to 350°F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful not to tear the skin. BRUSH bottom of chicken with 1/4 cup of the dressing. Tuck wings under chicken; carefully place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the dressing under the skin and on outside surface of chicken. Mix carrots and celery with remaining dressing; spoon into chicken cavity. BAKE 1-1/2 to 2-1/2 hours or until chicken is cooked through (180°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.
Chicken - Ez Chicken Bruschetta bake
1-1/2 Lb chicken -you can use boneless breast- I prefer chicken tenders
1/2 cup water
2 cloves of garlic minced
1 tsp dried basil
1 cup Mozzarella Cheese
1 box stove top stuffing for chicken
1(aprox 14oz) can diced tomatoes-undrained!
Procedure
Preheat oven to 400 degrees
In medium bowl,combine tomatoes, stuffing mix, water and garlic. Stir until mix is moistened andset aside.
Cut chicken into bite size pieces and place in 13x9 inch baking dish. Sprinkle the basil and the cheese over the chicken.
Top chicken with stuffing mix.
Bake 30 minutes or until chicken is done.
( serve with a side of green beans and salad )
serves 4
1/2 cup water
2 cloves of garlic minced
1 tsp dried basil
1 cup Mozzarella Cheese
1 box stove top stuffing for chicken
1(aprox 14oz) can diced tomatoes-undrained!
Procedure
Preheat oven to 400 degrees
In medium bowl,combine tomatoes, stuffing mix, water and garlic. Stir until mix is moistened andset aside.
Cut chicken into bite size pieces and place in 13x9 inch baking dish. Sprinkle the basil and the cheese over the chicken.
Top chicken with stuffing mix.
Bake 30 minutes or until chicken is done.
( serve with a side of green beans and salad )
serves 4
Cheddar Cheese Soup
1 small onion, chopped
1 stalk velery , thinly sliced
optional..carrots sliced maybe 1/2 cup
2tbsp butter
2rvso flour
1/2 tsp pepper
1/4 tsp dry mustard
1 can condensed chicken broth
1 cup milk
8oz shredded cheddar cheese
paprika
Procedure
melt butter in saucepan.Cover and simmer onion and celery until tneder about 5 minutes. Over low heat, stir inflour, pepper , and mustard.Stirring constantlyuntil smooth and bubbling. Remove from heat, add chicken broth and milk.Bring to boil over medium heat;stirring constantly for 1 minutes. Stir in cheese over low heat;stirring occasionally ntil cheese is melted. Sprinkle soup with paprika
* be careful not to allow the soup to boil after adding cheese or it will cause cheese to seperate
1 stalk velery , thinly sliced
optional..carrots sliced maybe 1/2 cup
2tbsp butter
2rvso flour
1/2 tsp pepper
1/4 tsp dry mustard
1 can condensed chicken broth
1 cup milk
8oz shredded cheddar cheese
paprika
Procedure
melt butter in saucepan.Cover and simmer onion and celery until tneder about 5 minutes. Over low heat, stir inflour, pepper , and mustard.Stirring constantlyuntil smooth and bubbling. Remove from heat, add chicken broth and milk.Bring to boil over medium heat;stirring constantly for 1 minutes. Stir in cheese over low heat;stirring occasionally ntil cheese is melted. Sprinkle soup with paprika
* be careful not to allow the soup to boil after adding cheese or it will cause cheese to seperate
Stove Top"/Healthy/Corn & Tomato Scramble
Healthy/Corn & Tomato Scramble
Ingredients
Corn and Tomato Scramble Recipe
1 (10 ounce) package frozen corn, thawed
1/4 cup chopped green onions
1 1/2 cups reduced fat egg substitute
1/3 cup skim milk
1 1/2 teaspoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 small roma tomatoes, seeded and thinly sliced
1 cup shredded reduced fat cheddar cheese
Procedure
Spray a medium nonstick skillet with cooking spray and heat over medium heat until hot. Add corn and green onions and saute until tender. Combine egg substitute and next 4 ingredients and whisk well.
Pour egg mixture over vegetables and continue cooking over low heat until almost set. Arrange tomato wedges on top and sprinkle with cheese. Cover and continue cooking until cheese is melted. Cut into 4 wedges and serve.
Makes 4 ServingsServing Size: 1 slice
Ingredients
Corn and Tomato Scramble Recipe
1 (10 ounce) package frozen corn, thawed
1/4 cup chopped green onions
1 1/2 cups reduced fat egg substitute
1/3 cup skim milk
1 1/2 teaspoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 small roma tomatoes, seeded and thinly sliced
1 cup shredded reduced fat cheddar cheese
Procedure
Spray a medium nonstick skillet with cooking spray and heat over medium heat until hot. Add corn and green onions and saute until tender. Combine egg substitute and next 4 ingredients and whisk well.
Pour egg mixture over vegetables and continue cooking over low heat until almost set. Arrange tomato wedges on top and sprinkle with cheese. Cover and continue cooking until cheese is melted. Cut into 4 wedges and serve.
Makes 4 ServingsServing Size: 1 slice
Potato Sausage Casserole
The Paille`'s
Potato Sausage Casserole
12 Pork Sausages
12-15 Peeled Potatoes
1 block of Cheese Grated
2 tbsp.of flour
garlic salt or minced
onion salt, flakes or chopped
milk to fill large casserole dish
cornflakes to top off casserole
Procedure
Cut up 1 3rd of the Potatoes into bite size pieces
and place them in casserole
Fry up the sausages and cut a 3rd of them into the casserole
Add 1/4 of the grated cheese to the casserole along with the flour,garlic salt & onion salt.
This is layer 1. Repeat for layer 2.
For Layer 3 add potatoes & sausages only.
Then with 2 forks mix the contents from the corners to the middle.
Add the mild until you see it coming up the sides of the casserole.
Top with 2-3 cups of Cornflakes and the rest of the grated cheese.
Cover with foil and bake @ 375 for 2 -3 hrs.
Remove the Foil for the last 30 min.
This was Normally made for a family of 5 .
Potato Sausage Casserole
12 Pork Sausages
12-15 Peeled Potatoes
1 block of Cheese Grated
2 tbsp.of flour
garlic salt or minced
onion salt, flakes or chopped
milk to fill large casserole dish
cornflakes to top off casserole
Procedure
Cut up 1 3rd of the Potatoes into bite size pieces
and place them in casserole
Fry up the sausages and cut a 3rd of them into the casserole
Add 1/4 of the grated cheese to the casserole along with the flour,garlic salt & onion salt.
This is layer 1. Repeat for layer 2.
For Layer 3 add potatoes & sausages only.
Then with 2 forks mix the contents from the corners to the middle.
Add the mild until you see it coming up the sides of the casserole.
Top with 2-3 cups of Cornflakes and the rest of the grated cheese.
Cover with foil and bake @ 375 for 2 -3 hrs.
Remove the Foil for the last 30 min.
This was Normally made for a family of 5 .
Loaded Mashed Potato Casserole
Makes 12 (3/4 cup) servings
Prep Time: 45 minutes
Cook Time: 30 minutes
5 1/2 cups mashed potatoes (about 4 pounds uncooked)
( I used two packages of Ore-Ida frozen mashed potatoes...
prepare as directed then add the rest below )
1/2 cup milk1 package (8 ounces) regular or low-fat cream cheese
1 cup regular or low-fat sour cream
2 teaspoonsParsley Flakes
1 teaspoon Garlic Salt
1/4 teaspoon Ground Nutmeg
3/4 cup shredded Cheddar cheese
1/2 cup crispy cooked and crumbled bacon (about 12 slices)
( I used the real bacon bits you buy in a jar )
Procedure
1. Place all ingredients, except cheese and bacon, in a large bowl. Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.
2. Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.
3. Cover and bake in a 350°F oven 30 minutes or until heated through
Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes.
Nutrition Information per 1 serving Calories: 293 Sodium: 414 mg Fat: 17 g
Carbohydrates: 26 g Cholesterol: 43 mg Fiber: 4 g Protein: 9 g
ALTERNATELY _ these taste SO good I make my mashed potatoes with these ingredients ALL the time...
folow all the ingedients except the bacon and cheese. And you don't need a 13x9 pan ...just add all the ingredients while you mash the potatoes until it's all creamed together...
Serving Information
Serves: 12
Fat: 17.0 g
Calories: 293
Prep Time: 45 minutes
Cook Time: 30 minutes
5 1/2 cups mashed potatoes (about 4 pounds uncooked)
( I used two packages of Ore-Ida frozen mashed potatoes...
prepare as directed then add the rest below )
1/2 cup milk1 package (8 ounces) regular or low-fat cream cheese
1 cup regular or low-fat sour cream
2 teaspoons
1 teaspoon Garlic Salt
1/4 teaspoon Ground Nutmeg
3/4 cup shredded Cheddar cheese
1/2 cup crispy cooked and crumbled bacon (about 12 slices)
( I used the real bacon bits you buy in a jar )
Procedure
1. Place all ingredients, except cheese and bacon, in a large bowl. Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.
2. Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.
3. Cover and bake in a 350°F oven 30 minutes or until heated through
Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes.
Nutrition Information per 1 serving Calories: 293 Sodium: 414 mg Fat: 17 g
Carbohydrates: 26 g Cholesterol: 43 mg Fiber: 4 g Protein: 9 g
ALTERNATELY _ these taste SO good I make my mashed potatoes with these ingredients ALL the time...
folow all the ingedients except the bacon and cheese. And you don't need a 13x9 pan ...just add all the ingredients while you mash the potatoes until it's all creamed together...
Serving Information
Serves: 12
Fat: 17.0 g
Calories: 293
Cheesburger casserole- ( 'home made hamburger helper..lol)
Seasoning (Makes enough for a few batches):
Mix together the following.
1 1/4 teaspoon black pepper
1 Tablespoon garlic powder
2 Tablespoons dried parsley
1/2 cup instant onion
1 Tablespoon onion powder
1 1/2 teaspoons salt
1 2/3 cups fat-free dry milk powder
3 1/2 Tablespoons beef bouillon granules
MIX TOGETHER AND STORE, in a cool, dry place.
Cheeseburger Casserole
1 pound hamburger
1 1/2 cups water
1 cup uncooked macaroni
1 can chopped tomatoes
1/2 cup seasoning mix
2 cups of grated cheese
First brown the hamburger and drain off the fat.
Add 1 1/2 cups water,
1 cup uncooked macaroni,
1 can chopped tomatoes
1/2 cup seasoning mix.(that you pre-made)
Simmer ....covered 20 minutes or until macaroni is tender.
Remove from heat and add 2 cups of grated cheese. I would use Montery Jack!
Mix together the following.
1 1/4 teaspoon black pepper
1 Tablespoon garlic powder
2 Tablespoons dried parsley
1/2 cup instant onion
1 Tablespoon onion powder
1 1/2 teaspoons salt
1 2/3 cups fat-free dry milk powder
3 1/2 Tablespoons beef bouillon granules
MIX TOGETHER AND STORE, in a cool, dry place.
Cheeseburger Casserole
1 pound hamburger
1 1/2 cups water
1 cup uncooked macaroni
1 can chopped tomatoes
1/2 cup seasoning mix
2 cups of grated cheese
First brown the hamburger and drain off the fat.
Add 1 1/2 cups water,
1 cup uncooked macaroni,
1 can chopped tomatoes
1/2 cup seasoning mix.(that you pre-made)
Simmer ....covered 20 minutes or until macaroni is tender.
Remove from heat and add 2 cups of grated cheese. I would use Montery Jack!
Pistachio Marble Cake
Pistachio Marble Cake
1- white cake mix
1-106 gram package pistachio pudding mix
4 eggs
1/2 cup orange juice
1/2 cup water
1/2 cup vegetable oil
3/4 cup canned Hershys' chocolate syrup
Butter & flour a 10-inch bundt pan
Preheat oven to 350'F
In food processor OR large mixing bowl, combine cake mix,pudding mix, eggs, orange juice, water & oil.
Run food processor 3 minutes to blend, OR use electric mixer on high for 4 minutes.
pour 2/3 of the batter into bundt pan.
Add chocolate syrup to remaining batter; combine well.
pour into pan.
Drag knife through middle of cake to marble it.
Bake 1 hour.
Cool in pan 15 minutes before removing.
Makes 10 to 12 servings
Optional:
1 teaspoon almond extract
May shake powdered sugar over cooled cake
1- white cake mix
1-106 gram package pistachio pudding mix
4 eggs
1/2 cup orange juice
1/2 cup water
1/2 cup vegetable oil
3/4 cup canned Hershys' chocolate syrup
Butter & flour a 10-inch bundt pan
Preheat oven to 350'F
In food processor OR large mixing bowl, combine cake mix,pudding mix, eggs, orange juice, water & oil.
Run food processor 3 minutes to blend, OR use electric mixer on high for 4 minutes.
pour 2/3 of the batter into bundt pan.
Add chocolate syrup to remaining batter; combine well.
pour into pan.
Drag knife through middle of cake to marble it.
Bake 1 hour.
Cool in pan 15 minutes before removing.
Makes 10 to 12 servings
Optional:
1 teaspoon almond extract
May shake powdered sugar over cooled cake
Fastest Cake In The West!
Fastest Cake In The West!
2 cups all-purpose flour
1 & 1/2 cups white sugar
1 teaspoon salt
1 & 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 can cherry pie filling
2 beaten eggs
3/4 cup vegetable oil
1/2 cup chopped pecans
Procedure
Mix all ingredients and put in a 9 x 13 pan. DO NOT GREASE.
Bake at 350' for approximately 35 minutes.
Very moist cake. Serve with HUGE dollop of whipped cream!
Serving Information
Serves: 12
2 cups all-purpose flour
1 & 1/2 cups white sugar
1 teaspoon salt
1 & 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 can cherry pie filling
2 beaten eggs
3/4 cup vegetable oil
1/2 cup chopped pecans
Procedure
Mix all ingredients and put in a 9 x 13 pan. DO NOT GREASE.
Bake at 350' for approximately 35 minutes.
Very moist cake. Serve with HUGE dollop of whipped cream!
Serving Information
Serves: 12
Cake/Ethnic/Bermuda Bacardi Rum Cake
Bermuda Bacardi Rum Cake
YIELDS:1 Serving
INGREDIENTS:
-------------------------------CAKE------------------------------------
1 c Chopped pecans or walnuts
1 Box yellow cake mix (18 1/2 -oz)
1 pk Vanilla instant pudding & -pie filling (3 3/4 oz)
4 Eggs
1/2 c Cold water
1/2 c Cooking oil
1/2 c Dark rum (80 proof)
--------------------------------GLAZE-----------------------------------
1/4 lb Butter (or marg)
1 c Sugar
1/4 c Water
1/2 c Dark rum
DIRECTIONS:
Source: Goslings', Bacardi Int'l Recipe Card
Cake: Preheat oven to 325F. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan using a spoon to gently push them up the sides of the pan a little. Mix all cake ingredients. Pour batter over nuts.
Bake 1 hour (check at 45-50mins). Cool.
Invert on serving place. Prick the top with a skewer or fork. Spoon & brush glaze evenly over top & sides.
Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes while stirring constantly. Remove from heat & stir in rum. Glaze application: You want the glaze to be soaked as far into the cake as possible. You have to be patient. I have two methods I find work. First i push a fork in about 1 1/2 inches and gently pry open the hole - then i dribble glaze down the fork and let the cake soak it up as i go. The second method is much more successful - i use the fork the same way but i use a childs medicine dropper (the kind with the bulb on the end) and inject the glaze right into the cake.
Notes: Kahluha can be substituted for rum. If using yellow cake mix with pudding already in it; omit instant pudding, use 3 eggs instead of 4, 1/3 c of oil instead of 1/2.
This cake is best left to sit for a day before consumption.
Serving Information
Serves: 8
YIELDS:1 Serving
INGREDIENTS:
-------------------------------CAKE------------------------------------
1 c Chopped pecans or walnuts
1 Box yellow cake mix (18 1/2 -oz)
1 pk Vanilla instant pudding & -pie filling (3 3/4 oz)
4 Eggs
1/2 c Cold water
1/2 c Cooking oil
1/2 c Dark rum (80 proof)
--------------------------------GLAZE-----------------------------------
1/4 lb Butter (or marg)
1 c Sugar
1/4 c Water
1/2 c Dark rum
DIRECTIONS:
Source: Goslings', Bacardi Int'l Recipe Card
Cake: Preheat oven to 325F. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan using a spoon to gently push them up the sides of the pan a little. Mix all cake ingredients. Pour batter over nuts.
Bake 1 hour (check at 45-50mins). Cool.
Invert on serving place. Prick the top with a skewer or fork. Spoon & brush glaze evenly over top & sides.
Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes while stirring constantly. Remove from heat & stir in rum. Glaze application: You want the glaze to be soaked as far into the cake as possible. You have to be patient. I have two methods I find work. First i push a fork in about 1 1/2 inches and gently pry open the hole - then i dribble glaze down the fork and let the cake soak it up as i go. The second method is much more successful - i use the fork the same way but i use a childs medicine dropper (the kind with the bulb on the end) and inject the glaze right into the cake.
Notes: Kahluha can be substituted for rum. If using yellow cake mix with pudding already in it; omit instant pudding, use 3 eggs instead of 4, 1/3 c of oil instead of 1/2.
This cake is best left to sit for a day before consumption.
Serving Information
Serves: 8
Chocolate Cherry Upside Down Cake!(no Eggs!)
Ingredients
Chocolate Cherry Upside Down Cake!(no Eggs!)
INGREDIENTS
1 (21 ounce) can cherry pie filling
2 1/4 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups water
1/2 cup vegetable oil
1/4 cup distilled white vinegar
1/2 teaspoon vanilla extract
DIRECTIONS
Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.
Serving Information
Serves: 24
Chocolate Cherry Upside Down Cake!(no Eggs!)
INGREDIENTS
1 (21 ounce) can cherry pie filling
2 1/4 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups water
1/2 cup vegetable oil
1/4 cup distilled white vinegar
1/2 teaspoon vanilla extract
DIRECTIONS
Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.
Serving Information
Serves: 24
Budget Meals/Quick & Easy Italian Sandwiches
Quick and Easy Italian Sandwiches
For 4 sandwiches:
Ingredients:
4 Sub buns
4 Italian sausages Sweet, mild or hot
1 cup of mozzarella cheese
1 jar of pizza quick sauce
Procedure
Preparation: Broil or grill your sausage until done. Take your buns and slice open. Like a hot dog bun. Spread somepizza quick sauce inside the bun, then lay your sausage and cover with cheese. Wrap with foil and place in oven or grill just long enough to melt cheese. Add mushrooms or whatever else suits your fancy
For 4 sandwiches:
Ingredients:
4 Sub buns
4 Italian sausages Sweet, mild or hot
1 cup of mozzarella cheese
1 jar of pizza quick sauce
Procedure
Preparation: Broil or grill your sausage until done. Take your buns and slice open. Like a hot dog bun. Spread somepizza quick sauce inside the bun, then lay your sausage and cover with cheese. Wrap with foil and place in oven or grill just long enough to melt cheese. Add mushrooms or whatever else suits your fancy
Budget Meals/Meatball & Veggie Pasta Skillet
Meatball & Vegetable Pasta Skillet
Total preparation and cooking time: 30 minutes
1 package (18 ounces) frozen fully-cooked Italian-style beef meatballs
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1 jar (14 ounces) prepared spaghetti sauce
1-1/2 cups uncooked mostaccioli (4-1/2 ounces)
1 package (16 ounces) Birds Eye Farm Fresh frozen vegetable mixture(broccoli, cauliflower & carrots)
2 tablespoons shredded Parmesan cheese
Procedure
1. Combine meatballs, broth, spaghetti sauce and pasta in large nonstick skillet; bring to a boil. Reduce heat to medium; cover and cook 8 minutes. Stir in vegetable mixture; continue cooking, covered, 10 to 12 minutes or until vegetables and pasta are tender. Serve with cheese. Makes 6 to 8 servings.
Total preparation and cooking time: 30 minutes
1 package (18 ounces) frozen fully-cooked Italian-style beef meatballs
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1 jar (14 ounces) prepared spaghetti sauce
1-1/2 cups uncooked mostaccioli (4-1/2 ounces)
1 package (16 ounces) Birds Eye Farm Fresh frozen vegetable mixture(broccoli, cauliflower & carrots)
2 tablespoons shredded Parmesan cheese
Procedure
1. Combine meatballs, broth, spaghetti sauce and pasta in large nonstick skillet; bring to a boil. Reduce heat to medium; cover and cook 8 minutes. Stir in vegetable mixture; continue cooking, covered, 10 to 12 minutes or until vegetables and pasta are tender. Serve with cheese. Makes 6 to 8 servings.
Budget- Hamburger Rice Hot Dish
Hamburger Rice Hot Dish
1 pound ground beef
1 cup water
1 can cream of chicken soup
1 cup uncooked rice
Procedure
In a skillet, brown ground beef, drain. Add remaining ingrediants. Stir to combine. Spoon into a 1-1/2 qt. casserole dish. Cover and bake at 325 degrees for 50-60 minutes.
This works REALLY well with cubed pieces of ham- my hun has made that several times.
1 pound ground beef
1 cup water
1 can cream of chicken soup
1 cup uncooked rice
Procedure
In a skillet, brown ground beef, drain. Add remaining ingrediants. Stir to combine. Spoon into a 1-1/2 qt. casserole dish. Cover and bake at 325 degrees for 50-60 minutes.
This works REALLY well with cubed pieces of ham- my hun has made that several times.
Taco Soup
Taco Soup
1 pound hamburger2cans (12 oz.) Tomato Juice2 cans (15 oz.) Dark kidney beans... DO NOT DRAIN1 can Nibblets corn... DO NOT DRAIN 1 envelope taco seasoning mix
Procedure
Cook and drain hamburger. Put all ingrdiants in large sauce pan or crock Pot (5-1/2 hours on high or 8 hours on low) and heat. Serve over corn chips and top wih cheese.
1 pound hamburger2cans (12 oz.) Tomato Juice2 cans (15 oz.) Dark kidney beans... DO NOT DRAIN1 can Nibblets corn... DO NOT DRAIN 1 envelope taco seasoning mix
Procedure
Cook and drain hamburger. Put all ingrdiants in large sauce pan or crock Pot (5-1/2 hours on high or 8 hours on low) and heat. Serve over corn chips and top wih cheese.
Tuna melt frankless franks
1/4 pound american cheese, grated
1-7 oz. can tuna, drained
2 tbsp. chopped onion
2 tbsp. chopped green pepper
2 tbsp. sweet pickles, chopped
1/2 cup miraclle whip
8 hot dog buns
Procedure
In a large bowl combine all of the ingrediants except the buns. Fill the buns with the mixture and wrap each bun in aluminum fil foil. Bake in a 375 degree oven for 25 minutes.
1-7 oz. can tuna, drained
2 tbsp. chopped onion
2 tbsp. chopped green pepper
2 tbsp. sweet pickles, chopped
1/2 cup miraclle whip
8 hot dog buns
Procedure
In a large bowl combine all of the ingrediants except the buns. Fill the buns with the mixture and wrap each bun in aluminum fil foil. Bake in a 375 degree oven for 25 minutes.
Tucson Eggs Benedict
Tucson Eggs Benedict
Cilantro Cream:
1/4 cup plus two tablespoons low calorie or regular sour cream
3 tablespoons whipping cream
2 tablespoons fresh cilantro salsa
Fresh Cilantro Salsa:
2 large tomatoes, seeded and diced
1/2 medium red onion, chopped
1/4 cup fresh cilantro, diced
1/4 cup fresh lime juice
1 jalapeno pepper, stems and seeds removed, minced
Salt to taste
Sausage and Eggs:
1 1/2 pounds bulk hot Italian sausage
4 cloves garlic, peeled and minced
2 tablespoons fresh chives or 2 teaspoons dried chives
1 tablespoon each: fresh parsley and chopped fresh thyme (or 1 teaspoon dried) 2 tablespoons olive oil
1/4 cup white wine vinegar
8 large eggs
4 corn tortillas, warmed
Procedure
For cilantro cream: mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.
For fresh cilantro salsa: Combine all ingredients in a small bowl. Let sit at room temperature at least 1/2 hour before serving. Stir well.
For sausage and eggs: Combine sausage, garlic and herbs in a medium bowl. Season with salt and pepper to taste and form into eight 1/2 inch thick patties.
Heat olive oil in a heavy large skillet over medium heat. Brown sausage patties two minutes per side; cover pan, lower heat and cook about 10 minutes until sausage is cooked through.
Meanwhile, bring a wide, shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using a slotted spoon, transfer eggs to paper towels.
Place one warm tortilla on each warmed plate. Place two sausage patties on top of each. Top sausages with eggs, cilantro cream and salsa.
Makes 4 servings.
Cilantro Cream:
1/4 cup plus two tablespoons low calorie or regular sour cream
3 tablespoons whipping cream
2 tablespoons fresh cilantro salsa
Fresh Cilantro Salsa:
2 large tomatoes, seeded and diced
1/2 medium red onion, chopped
1/4 cup fresh cilantro, diced
1/4 cup fresh lime juice
1 jalapeno pepper, stems and seeds removed, minced
Salt to taste
Sausage and Eggs:
1 1/2 pounds bulk hot Italian sausage
4 cloves garlic, peeled and minced
2 tablespoons fresh chives or 2 teaspoons dried chives
1 tablespoon each: fresh parsley and chopped fresh thyme (or 1 teaspoon dried) 2 tablespoons olive oil
1/4 cup white wine vinegar
8 large eggs
4 corn tortillas, warmed
Procedure
For cilantro cream: mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.
For fresh cilantro salsa: Combine all ingredients in a small bowl. Let sit at room temperature at least 1/2 hour before serving. Stir well.
For sausage and eggs: Combine sausage, garlic and herbs in a medium bowl. Season with salt and pepper to taste and form into eight 1/2 inch thick patties.
Heat olive oil in a heavy large skillet over medium heat. Brown sausage patties two minutes per side; cover pan, lower heat and cook about 10 minutes until sausage is cooked through.
Meanwhile, bring a wide, shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using a slotted spoon, transfer eggs to paper towels.
Place one warm tortilla on each warmed plate. Place two sausage patties on top of each. Top sausages with eggs, cilantro cream and salsa.
Makes 4 servings.
Sparkling Orange Sugared Scones
Sparkling Orange Sugared Scones
Topping Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons grated orange peel
Scones Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold Butter, cut into 8 pieces
1/2 cup granulated sugar
3/4 cup dried cranberries or dried cherries or fresh or frozen blueberries or finely chopped dried apricots
3/4 cup half-and-half or milk
1 large egg
1 tablespoon grated orange peel
Almond Butter Ingredients:
1/2 cup Butter, softened
2 tablespoons powdered sugar
1/2 teaspoon almond extract
Procedure
Heat oven to 375°F.
Combine all topping ingredients in smallbowl; mix well. Set aside.
Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.
Stir together half-and-half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 7-inch circle. Place 2-inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet.
Meanwhile, combine all almond butter ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
To serve, separate scones while warm. Serve with almond butter. Store leftover scones in airtight container at room temperature. Store remaining almond butter covered in refrigerator.
Makes 16 scones.
Tip: One large or two medium oranges are needed for the grated orange peel.
Tip: A pastry blender is made of 5 or 6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.
High Altitude: Increase flour to 2 3/4 cup
Topping Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons grated orange peel
Scones Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold Butter, cut into 8 pieces
1/2 cup granulated sugar
3/4 cup dried cranberries or dried cherries or fresh or frozen blueberries or finely chopped dried apricots
3/4 cup half-and-half or milk
1 large egg
1 tablespoon grated orange peel
Almond Butter Ingredients:
1/2 cup Butter, softened
2 tablespoons powdered sugar
1/2 teaspoon almond extract
Procedure
Heat oven to 375°F.
Combine all topping ingredients in smallbowl; mix well. Set aside.
Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.
Stir together half-and-half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 7-inch circle. Place 2-inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet.
Meanwhile, combine all almond butter ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
To serve, separate scones while warm. Serve with almond butter. Store leftover scones in airtight container at room temperature. Store remaining almond butter covered in refrigerator.
Makes 16 scones.
Tip: One large or two medium oranges are needed for the grated orange peel.
Tip: A pastry blender is made of 5 or 6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.
High Altitude: Increase flour to 2 3/4 cup
Country Scrambled Eggs
Country Scrambled Eggs
12 slices bacon, cut into 1/2-inch pieces
1 pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch
2 medium (1 cup) onions, chopped
1 medium (3/4 cup) green bell pepper, chopped
1/2 cup Half & Half
12 Fresh Eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces (1 1/2 cups)Cheddar Cheese, shredded
Procedure
Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes). Add onions and green pepper. Continue cooking until onions are softened (3 to 4 minutes). Pour off fat.
Meanwhile, stir together half & half, eggs, salt and pepper in small bowl. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, until eggs are set (4 to 5 minutes).
Sprinkle cheese over eggs. Let stand until cheese is melted (2 to 4 minutes).
12 slices bacon, cut into 1/2-inch pieces
1 pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch
2 medium (1 cup) onions, chopped
1 medium (3/4 cup) green bell pepper, chopped
1/2 cup Half & Half
12 Fresh Eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces (1 1/2 cups)Cheddar Cheese, shredded
Procedure
Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes). Add onions and green pepper. Continue cooking until onions are softened (3 to 4 minutes). Pour off fat.
Meanwhile, stir together half & half, eggs, salt and pepper in small bowl. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, until eggs are set (4 to 5 minutes).
Sprinkle cheese over eggs. Let stand until cheese is melted (2 to 4 minutes).
Hot Cross Buns
Hot CrossBuns
5 cups of flour
2packages of Quick rise instant yeast
1/2 cup sugar
1tsp salt
1tsp cinnamon
1/2tsp nutmeg
1 & 1/4 cups of milk
1/2 cup melted margarine
2rm temp egg & 1 egg yolk(save egg white for icing)
1 cup of rasions(cover w/hot waterand let stand till plump then drain)
Icing:
2 cups of icing sugar & 1 egg white
Procedure
Directions:Measure flour into a separate bowl. Combine 2 cups of the flour,yeast,sugar,salt,spices & raisons in a large mixing bowl & stir well. Add milk to the hot melted margarine(heat till warm to touch). Gradually add to the dry mixtureand beat at low speed Scraping the sides of bowl occasionally, for 2 min until thick and elastic.
With wooden spoon,add just enough flour to make a soft dough that leaves the sides of the bowl. turn onto a lightly floured surface and knead 5 to 10 min until smooth & elastic. Cover. Let rise for 10 min. cut off some to shape into buns on a greased Cookie sheet Cut a cross on top of buns. let Rise 1 hr.
Bake 15 to 20 min
Mix icing while waiting...pour it over the cross grooves on the buns after they are out fo the oven.
Amount Depends on how many you make.
5 cups of flour
2packages of Quick rise instant yeast
1/2 cup sugar
1tsp salt
1tsp cinnamon
1/2tsp nutmeg
1 & 1/4 cups of milk
1/2 cup melted margarine
2rm temp egg & 1 egg yolk(save egg white for icing)
1 cup of rasions(cover w/hot waterand let stand till plump then drain)
Icing:
2 cups of icing sugar & 1 egg white
Procedure
Directions:Measure flour into a separate bowl. Combine 2 cups of the flour,yeast,sugar,salt,spices & raisons in a large mixing bowl & stir well. Add milk to the hot melted margarine(heat till warm to touch). Gradually add to the dry mixtureand beat at low speed Scraping the sides of bowl occasionally, for 2 min until thick and elastic.
With wooden spoon,add just enough flour to make a soft dough that leaves the sides of the bowl. turn onto a lightly floured surface and knead 5 to 10 min until smooth & elastic. Cover. Let rise for 10 min. cut off some to shape into buns on a greased Cookie sheet Cut a cross on top of buns. let Rise 1 hr.
Bake 15 to 20 min
Mix icing while waiting...pour it over the cross grooves on the buns after they are out fo the oven.
Amount Depends on how many you make.
Gingerbread
450g (1lb) Treacle
450g (1lb) Coarse BrownSugar
110g (4oz) Clarified Butter
50g (2oz) Ground Ginger
25g (1oz) Candied Orange Peel
25g (1oz) Candied Angelica
15g (½oz) Candied Lemon Peel
15g (½oz) Ground Coriander Seeds
15g (½oz) Ground Caraway Seeds
1 Egg Flour
Procedure
Put the treacle into a basin and pour over the melted butter Add the sugar and ginger. Stir together well, add the candied peel, which should be cut into very small pieces, but not bruised and the ground caraway and coriander seeds. Mix thoroughly together, break in an egg and work up with as much flour as may be necessary to form a paste. Make into nuts of any size. Put them on a baking trey. Bake in a slow oven for 15 to 30 minutes.
450g (1lb) Coarse BrownSugar
110g (4oz) Clarified Butter
50g (2oz) Ground Ginger
25g (1oz) Candied Orange Peel
25g (1oz) Candied Angelica
15g (½oz) Candied Lemon Peel
15g (½oz) Ground Coriander Seeds
15g (½oz) Ground Caraway Seeds
1 Egg Flour
Procedure
Put the treacle into a basin and pour over the melted butter Add the sugar and ginger. Stir together well, add the candied peel, which should be cut into very small pieces, but not bruised and the ground caraway and coriander seeds. Mix thoroughly together, break in an egg and work up with as much flour as may be necessary to form a paste. Make into nuts of any size. Put them on a baking trey. Bake in a slow oven for 15 to 30 minutes.
Biscuits/Butter Shortbread
5 oz/ 150g butter
6 oz/ 175g plain flour sieved
1½ oz/ 40g rice flour
2 oz/ 50g caster sugar (flavoured with 2 drops vanilla essence)
1oz/ 25g caster sugar (for dusting)
Optional extra: an orange peel, finely grated
Procedure
Rub all the fat into the dry ingredients until it becomes like breadcrumbs. Knead them until youhave a smooth dough. Roll this out on a slightly floured board until the dough is about ¼ inch (¾ cm) thick. Cut out circles of about 2 ½ inches (6 cm) across with a fluted cutter or use a plain one and mark the edges with a fork. Prick an even design with the prongs of a fork and place on a lightly greased baking tray. Heat your oven up to 300ºF/ 150ºC/ gas mark 2. Cook your biscuits for about 15 minutes or until they are golden brown (not too dark).Cool them on a tray for a minute or two and then transfer to a wire rack to get cold. Sprinkle with a little sugar and store in an air-tight tin.
Serving Information
Serves: 16
6 oz/ 175g plain flour sieved
1½ oz/ 40g rice flour
2 oz/ 50g caster sugar (flavoured with 2 drops vanilla essence)
1oz/ 25g caster sugar (for dusting)
Optional extra: an orange peel, finely grated
Procedure
Rub all the fat into the dry ingredients until it becomes like breadcrumbs. Knead them until youhave a smooth dough. Roll this out on a slightly floured board until the dough is about ¼ inch (¾ cm) thick. Cut out circles of about 2 ½ inches (6 cm) across with a fluted cutter or use a plain one and mark the edges with a fork. Prick an even design with the prongs of a fork and place on a lightly greased baking tray. Heat your oven up to 300ºF/ 150ºC/ gas mark 2. Cook your biscuits for about 15 minutes or until they are golden brown (not too dark).Cool them on a tray for a minute or two and then transfer to a wire rack to get cold. Sprinkle with a little sugar and store in an air-tight tin.
Serving Information
Serves: 16
Beverage/Pink Lady
Pink Lady
1 ruby red grapefruit, peeled
1 white grapefruit, peeled
1 handful cranberries
Procedure
Juice the grapefruit and cranberries together
Makes 2 servings.
Food Factoids:
The white pith of grapefruit contains pectin and bioflavonoids which make them an excellent antioxidant food.
Cranberries aid in the prevention and treatment of urinary tract infections.
Serving Information
1 ruby red grapefruit, peeled
1 white grapefruit, peeled
1 handful cranberries
Procedure
Juice the grapefruit and cranberries together
Makes 2 servings.
Food Factoids:
The white pith of grapefruit contains pectin and bioflavonoids which make them an excellent antioxidant food.
Cranberries aid in the prevention and treatment of urinary tract infections.
Serving Information
Grilled Steak w/ Red Pepper Sauce
Grilled Steak with Red Pepper Sauce Recipe
4 (4 ounce) beef top sirloin steak
1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar4 medium sweet red bell peppers, divided
1/3 cup chopped green onions
1/4 cup water
1/4 cup dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray
Procedure
Trim fat from steaks. Pour Italian dressing and vinegar over steaks in a large resealable plastic bag. Refrigerate at least 1 hour, turning occasionally. Remove steaks from bag and discard marinade.
Slice bell peppers in half and remove seeds. Slice one bell pepper into thin strips and set aside. Chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes or until most liquid is absorbed. Remove from heat and allow to cool. Place sauteed pepper mixture in a blender or food processor and process until smooth.
Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.
Makes 4 Servings Serving Size: 4 ounces meat and 4 ounces sauce
4 (4 ounce) beef top sirloin steak
1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar4 medium sweet red bell peppers, divided
1/3 cup chopped green onions
1/4 cup water
1/4 cup dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray
Procedure
Trim fat from steaks. Pour Italian dressing and vinegar over steaks in a large resealable plastic bag. Refrigerate at least 1 hour, turning occasionally. Remove steaks from bag and discard marinade.
Slice bell peppers in half and remove seeds. Slice one bell pepper into thin strips and set aside. Chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes or until most liquid is absorbed. Remove from heat and allow to cool. Place sauteed pepper mixture in a blender or food processor and process until smooth.
Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.
Makes 4 Servings Serving Size: 4 ounces meat and 4 ounces sauce
Beef/Couldn't Be Easier Brisket
Ingredients
1 (3 to 4 pound) boneless beef brisket
1 (12-ounce) bottle chili sauce
1 (12-ounce) can Coca Cola (do not use sugar-free)
1 package dry onion soup mix
.
Tip: Try using one of the commercially available "cooking bags" instead of the foil.
Procedure
Preheat oven to 300°F.
Combine chili sauce, Coke and soup mix.
Place brisket in a foil-lined baking pan. Pour sauce mixture over brisket and cover with another sheet of foil sealing edges.
Bake at 300°F for 3 to 3 1/2 hours until tender.
Carve brisket against the grain and serve the pan juices as a sauce.
Makes 6 servings.
1 (3 to 4 pound) boneless beef brisket
1 (12-ounce) bottle chili sauce
1 (12-ounce) can Coca Cola (do not use sugar-free)
1 package dry onion soup mix
.
Tip: Try using one of the commercially available "cooking bags" instead of the foil.
Procedure
Preheat oven to 300°F.
Combine chili sauce, Coke and soup mix.
Place brisket in a foil-lined baking pan. Pour sauce mixture over brisket and cover with another sheet of foil sealing edges.
Bake at 300°F for 3 to 3 1/2 hours until tender.
Carve brisket against the grain and serve the pan juices as a sauce.
Makes 6 servings.
Beef Sirloin Wraps
1 1/2 tablespoons chili powder
2 teaspoons oregano, dried
1 teaspoon cumin, ground
1 pound beef sirloin steak, raw
4 tortilla wraps, wheat, 11" diameter
3/4 cup sour cream, fat-free
1 tablespoon horseradish sauce
4 cups lettuce, romaine, chopped
1 tomato, medium
Preparation
Mix together chili powder, oregano and cumin. Rub mixture on both sides of beef. Let stand 10 minutes at room temperature.
Preheat oven to broil. Place beef on rack, lightly coated with cooking spray, in broiler pan.
Broil with top 3 to 4 inches from heat for about 5 minutes on each side for medium doneness or until beef is desired doneness. Cut into 1/8-inch slices.
Warm tortillas according to package directions. Mix together sour cream and horseradish.
Spread 3 tablespoons sour cream mixture over each tortilla; top each with 1 cup lettuce (washed and shredded) and 1/4 of the tomato (diced). Top with beef. Serve immediately.
Diet Exchange
Other Carbohydrates: 0.0
Very Lean Meat: 0.0
Fat: 0.0
Milk: 0.0
Vegetable: 1.0
Fruit: 0.0
Lean Meat: 2.5
Bread/Starch: 2.0
Nutrition Information
Amount Per Serving
Calories 390
Calories from Fat 90
Total Fat 10g
Saturated Fat 3.5g
Cholesterol 70mg
Sodium 250mg
Total Carbohydrate 45g
Dietary Fiber 5g
Sugars 6g
Protein 34g
Vitamin A 100%
Vitamin C 35%
Calcium 15%
Iron 20%
2 teaspoons oregano, dried
1 teaspoon cumin, ground
1 pound beef sirloin steak, raw
4 tortilla wraps, wheat, 11" diameter
3/4 cup sour cream, fat-free
1 tablespoon horseradish sauce
4 cups lettuce, romaine, chopped
1 tomato, medium
Preparation
Mix together chili powder, oregano and cumin. Rub mixture on both sides of beef. Let stand 10 minutes at room temperature.
Preheat oven to broil. Place beef on rack, lightly coated with cooking spray, in broiler pan.
Broil with top 3 to 4 inches from heat for about 5 minutes on each side for medium doneness or until beef is desired doneness. Cut into 1/8-inch slices.
Warm tortillas according to package directions. Mix together sour cream and horseradish.
Spread 3 tablespoons sour cream mixture over each tortilla; top each with 1 cup lettuce (washed and shredded) and 1/4 of the tomato (diced). Top with beef. Serve immediately.
Diet Exchange
Other Carbohydrates: 0.0
Very Lean Meat: 0.0
Fat: 0.0
Milk: 0.0
Vegetable: 1.0
Fruit: 0.0
Lean Meat: 2.5
Bread/Starch: 2.0
Nutrition Information
Amount Per Serving
Calories 390
Calories from Fat 90
Total Fat 10g
Saturated Fat 3.5g
Cholesterol 70mg
Sodium 250mg
Total Carbohydrate 45g
Dietary Fiber 5g
Sugars 6g
Protein 34g
Vitamin A 100%
Vitamin C 35%
Calcium 15%
Iron 20%
Beef / Burger Stroganoff (budget)
Ingredients
2lb ground beef
3 Tbsp tomato paste
1 large yellow onion~ chopped
2 Tbsp brown mustard
1 large garlic clove~ chopped
1/2 c sour cream
3 large tomatoes chopped ~ keep juice
dash salt , pepper
Procedure
Brown ground beef lightly. Drain off grease. Add onion and garlic , fry along with beef for 10 minutes. Stir in tomatoes with their juices, tomato paste, mustard and pepper.Reduce heat and simmer covered for 30 minutes. Uncover and simmer for 20 minutes longer, stirring often. Mixture will reduce to a sauce like consistency. Salt to taste. Stir in sour cream. Do not allow mixture to boil or cream will curdle. Serve over buttered noodles or rice.
2lb ground beef
3 Tbsp tomato paste
1 large yellow onion~ chopped
2 Tbsp brown mustard
1 large garlic clove~ chopped
1/2 c sour cream
3 large tomatoes chopped ~ keep juice
dash salt , pepper
Procedure
Brown ground beef lightly. Drain off grease. Add onion and garlic , fry along with beef for 10 minutes. Stir in tomatoes with their juices, tomato paste, mustard and pepper.Reduce heat and simmer covered for 30 minutes. Uncover and simmer for 20 minutes longer, stirring often. Mixture will reduce to a sauce like consistency. Salt to taste. Stir in sour cream. Do not allow mixture to boil or cream will curdle. Serve over buttered noodles or rice.
BBQ Corn
Ingredients
1/8 teaspoon cayenne pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon dried oregano
2 tablespoons olive oil
4 ears corn, husked and cleaned
Procedure
Preheat an outdoor grill to medium high heat.
In a medium bowl, combine the cayenne pepper, garlic powder, chili powder and oregano. Add the olive oil and mix well.
Brush this mixture lightly onto each ear of corn and place each ear onto a piece of aluminum foil big enough to wrap up the corn. Wrap each ear of corn like a burrito and twist the ends to close.
Grill over medium high heat for 20 to 25 minutes, or until the corn is tender when poked with a fork.
Serving Information
Serves: 4
Fat: 60.0 g
Calories: 120
1/8 teaspoon cayenne pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon dried oregano
2 tablespoons olive oil
4 ears corn, husked and cleaned
Procedure
Preheat an outdoor grill to medium high heat.
In a medium bowl, combine the cayenne pepper, garlic powder, chili powder and oregano. Add the olive oil and mix well.
Brush this mixture lightly onto each ear of corn and place each ear onto a piece of aluminum foil big enough to wrap up the corn. Wrap each ear of corn like a burrito and twist the ends to close.
Grill over medium high heat for 20 to 25 minutes, or until the corn is tender when poked with a fork.
Serving Information
Serves: 4
Fat: 60.0 g
Calories: 120
Raspberry Crumb Bars
Raspberry Crumb Bars
1 c. butter, softened
1 t. vanilla extract
1/2 c. brown sugar, packed
1/4 c. sugar
2 c. all-purpose flour
1/8 t. salt
12-oz. pkg. chocolate chips, divided
14-oz. can sweetened condensed milk
1/2 c. raspberry jam
Combine butter, vanilla, sugars, flour and salt in a large mixing bowl.
Press 1-1/4 cups of mixture into the bottom of a lightly greased 13"x9" baking pan. Set remaining crumbs aside. Bake at 350 degrees for 10 minutes; remove from oven. Combine one cup chocolate chips with condensed milk in a small saucepan; melt over low heat until smooth. Spread over crust. Sprinkle reserved crumbs over chocolate mixture. Drop jam by teaspoonfuls over crumbs; sprinkle remaining chocolate chips on top of jam. Bake at 350 degrees for an additional 30 minutes. Remove to a wire rack; let cool one hour. Cut into bars.
Makes about 2 dozen.
1 c. butter, softened
1 t. vanilla extract
1/2 c. brown sugar, packed
1/4 c. sugar
2 c. all-purpose flour
1/8 t. salt
12-oz. pkg. chocolate chips, divided
14-oz. can sweetened condensed milk
1/2 c. raspberry jam
Combine butter, vanilla, sugars, flour and salt in a large mixing bowl.
Press 1-1/4 cups of mixture into the bottom of a lightly greased 13"x9" baking pan. Set remaining crumbs aside. Bake at 350 degrees for 10 minutes; remove from oven. Combine one cup chocolate chips with condensed milk in a small saucepan; melt over low heat until smooth. Spread over crust. Sprinkle reserved crumbs over chocolate mixture. Drop jam by teaspoonfuls over crumbs; sprinkle remaining chocolate chips on top of jam. Bake at 350 degrees for an additional 30 minutes. Remove to a wire rack; let cool one hour. Cut into bars.
Makes about 2 dozen.
Barbecued Oriental Chicken
Ingredients
1 cup soy sauce
1 cup sake (Japanese rice wine) or
1 cup grapefruit juice or 1 cup dry sherry
1/4 cup cooking oil
1 teaspoon sugar
1/2 teaspoon grated fresh ginger root or ground ginger
* one 2 1/2 pound chicken, cut up
Procedure
1. Mix together soy sauce, sake or grapefruit juice or sherry, sugar and ginger in a large shallow dish. Add chicken, turning to coat both sides.
2. Cover and marinate in refrigerator, several hours or overnight, turning occasionally. Remove chicken from marinade and brush with oil.
3. Grill about 6 inches from source of heat, brushing with marinade and turning frequently until brown and tender.
Serving Information
Serves: 4
1 cup soy sauce
1 cup sake (Japanese rice wine) or
1 cup grapefruit juice or 1 cup dry sherry
1/4 cup cooking oil
1 teaspoon sugar
1/2 teaspoon grated fresh ginger root or ground ginger
* one 2 1/2 pound chicken, cut up
Procedure
1. Mix together soy sauce, sake or grapefruit juice or sherry, sugar and ginger in a large shallow dish. Add chicken, turning to coat both sides.
2. Cover and marinate in refrigerator, several hours or overnight, turning occasionally. Remove chicken from marinade and brush with oil.
3. Grill about 6 inches from source of heat, brushing with marinade and turning frequently until brown and tender.
Serving Information
Serves: 4
Barbecued Lamb Chops
4 pounds lamb chops
1 teaspoon prepared mustard
1 piece ginger, beaten
2 medium-sized onions, sliced
1 tablespoon salad oil
1 cup water
* salt to taste
2 tablespoons chill/tomato sauce
1 tablespoon Worcestershire/Pickapeppa sauce
1 tablespoon vinegar
* hot pepper sauce to taste
* black pepper
Procedure
1. Season chops with mustard, ginger, salt and pepper. Place sliced onions over chops in baking pan.
2. Combine other ingredients and pour over onions and chops. Bake, covered, in moderate oven, basting frequently, for approximately 15-20 minutes or until done. Remove lid 10 minutes before chops are cooked.
Serving Information
Serves: 6
1 teaspoon prepared mustard
1 piece ginger, beaten
2 medium-sized onions, sliced
1 tablespoon salad oil
1 cup water
* salt to taste
2 tablespoons chill/tomato sauce
1 tablespoon Worcestershire/Pickapeppa sauce
1 tablespoon vinegar
* hot pepper sauce to taste
* black pepper
Procedure
1. Season chops with mustard, ginger, salt and pepper. Place sliced onions over chops in baking pan.
2. Combine other ingredients and pour over onions and chops. Bake, covered, in moderate oven, basting frequently, for approximately 15-20 minutes or until done. Remove lid 10 minutes before chops are cooked.
Serving Information
Serves: 6
Fried Bananas (bananas In Batter)
1 oz. sugar
1/2 oz. butter
9 tablespoons milk
1 teaspoon baking powder
1 egg
3 ripe bananas
1/2 cup rum
1 teaspoon limejuice
8 ozs. flour
oil
Procedure
1. Peel bananas and cut into thick chunks.
2. Soak in rum, sugar and lime juice.
3. Mix remaining ingredients except the oil.
4. Dip banana chunks into the batter using a spoon. Fry lightly in hot oil.
1/2 oz. butter
9 tablespoons milk
1 teaspoon baking powder
1 egg
3 ripe bananas
1/2 cup rum
1 teaspoon limejuice
8 ozs. flour
oil
Procedure
1. Peel bananas and cut into thick chunks.
2. Soak in rum, sugar and lime juice.
3. Mix remaining ingredients except the oil.
4. Dip banana chunks into the batter using a spoon. Fry lightly in hot oil.
Apple Dumplings & Brandy Sauce
Apple Dumplings & Brandy Sauce
Dumplings Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter or margarine
2/3 cup sour cream
6 medium tart cooking apples, cored, peeled
1/3 cup granulated sugar
1/3 cup chopped pecans
2 tablespoons butter or margarine, softened
Milk
Brandy Sauce Ingredients:
1/2 cup firmly packed brown sugar
1/2 cup firmly packed brown sugar
1/2 cup whipping cream
2 tablespoons butter or margarine
1 tablespoon brandy*
Heat oven to 400°F (205°C).
Combine flour and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms a ball.
Roll dough into 19 x 12-inch rectangle on lightly floured surface. Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough into 6 (6-inch) squares. Place apple in center of each square.
Combine sugar, pecans and 2 tablespoons butter in small bowl. Fill center of apple with 1 1/2 tablespoons mixture. Fold dough up around apple; seal seams well. Place onto greased 15 x 10 x 1-inch jelly roll pan, seam-side down.
Brush dough with milk; prick dough with fork. Cut leaf designs out of reserved 1-inch strip of dough. Brush with milk; place on wrapped apples. Bake for 35 to 45 minutes or until apples are fork tender. If crust browns too quickly, cover with aluminum foil.
Combine all sauce ingredients in 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Serve sauce over warm dumplings.
Combine flour and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms a ball.
Roll dough into 19 x 12-inch rectangle on lightly floured surface. Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough into 6 (6-inch) squares. Place apple in center of each square.
Combine sugar, pecans and 2 tablespoons butter in small bowl. Fill center of apple with 1 1/2 tablespoons mixture. Fold dough up around apple; seal seams well. Place onto greased 15 x 10 x 1-inch jelly roll pan, seam-side down.
Brush dough with milk; prick dough with fork. Cut leaf designs out of reserved 1-inch strip of dough. Brush with milk; place on wrapped apples. Bake for 35 to 45 minutes or until apples are fork tender. If crust browns too quickly, cover with aluminum foil.
Combine all sauce ingredients in 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Serve sauce over warm dumplings.
Makes 6 servings (3/4 cup sauce).
*Substitute 1 teaspoon brandy extract
Water Melon Marbles
1 water melon
1/4 pint rum
2 oranges
2 tablespoons sugar
* cherries
Procedure
1. Cut the melon in half lengthwise. Remove the seeds, then with a ball-scoop remove the
flesh of the melon. The shell can be kept to be a serving dish if wished.
2. Place the melon balls in a bowl. Mix the rum, orange juice and sugar together, and pour
over the melon balls. Refrigerate for at least on hour.
3. To serve, place a cocktail stick in each ball and pile up on a bed of cracked ice in
1/4 pint rum
2 oranges
2 tablespoons sugar
* cherries
Procedure
1. Cut the melon in half lengthwise. Remove the seeds, then with a ball-scoop remove the
flesh of the melon. The shell can be kept to be a serving dish if wished.
2. Place the melon balls in a bowl. Mix the rum, orange juice and sugar together, and pour
over the melon balls. Refrigerate for at least on hour.
3. To serve, place a cocktail stick in each ball and pile up on a bed of cracked ice in
Eggplant Elegante (Garden Egg)
Ingredients
1 peeled eggplant
2 boiled crushed potatoes
* salt, pepper, flour, oil
* chopped garlic (1 clove)
* vinegar and oil
Procedure
1. Slice garden egg lengthwise into fingers
2. Season with salt and pepper and roll in flour.
3. Drop into deep hot oil and fry until crisp.
4. Combine crushed potatoes, garlic and enough vinegar and oil to make a paste of
dipping consistency.
5. Place in a bowl and use fried egg plant fingers as scoops.
1 peeled eggplant
2 boiled crushed potatoes
* salt, pepper, flour, oil
* chopped garlic (1 clove)
* vinegar and oil
Procedure
1. Slice garden egg lengthwise into fingers
2. Season with salt and pepper and roll in flour.
3. Drop into deep hot oil and fry until crisp.
4. Combine crushed potatoes, garlic and enough vinegar and oil to make a paste of
dipping consistency.
5. Place in a bowl and use fried egg plant fingers as scoops.
Parmesan Bacon Biscuit Sticks
Parmesan Bacon Biscuit Sticks
Biscuit Sticks Ingredients:
1- 1/4 cups all-purpose flour
1/4 cup freshly grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/4 cup cold Butter
2/3 cup milk or half-and-half
2 tablespoons real bacon bits
Topping Ingredients:
1 tablespoon milk or half-and-half
1 tablespoon freshly grated Parmesan cheese
Procedure
Heat oven to 425°F.
Combine flour, 1/4 cup cheese, baking powder, Italian seasoning and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in 2/3 cup milk and bacon bits; mix just until flour is moistened.
Turn dough onto lightly floured surface; knead 5 to 8 times or until smooth. Roll out dough to 10 x 6-inch rectangle. Cut into 10 (1-inch) strips.
Place sticks 2-inches apart onto ungreased baking sheet. Brush tops with 1 tablespoon milk; sprinkle with 1 tablespoon cheese.
Bake for 10 to 12 minutes or until lightly browned.
Makes 10 biscuit sticks
Serving Information
Serves: 10
Biscuit Sticks Ingredients:
1- 1/4 cups all-purpose flour
1/4 cup freshly grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/4 cup cold Butter
2/3 cup milk or half-and-half
2 tablespoons real bacon bits
Topping Ingredients:
1 tablespoon milk or half-and-half
1 tablespoon freshly grated Parmesan cheese
Procedure
Heat oven to 425°F.
Combine flour, 1/4 cup cheese, baking powder, Italian seasoning and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in 2/3 cup milk and bacon bits; mix just until flour is moistened.
Turn dough onto lightly floured surface; knead 5 to 8 times or until smooth. Roll out dough to 10 x 6-inch rectangle. Cut into 10 (1-inch) strips.
Place sticks 2-inches apart onto ungreased baking sheet. Brush tops with 1 tablespoon milk; sprinkle with 1 tablespoon cheese.
Bake for 10 to 12 minutes or until lightly browned.
Makes 10 biscuit sticks
Serving Information
Serves: 10
Mexican Stuffed Tomatoes
Have served as an appetizer and also in place of a salad.. served the tomatoes on a bed of lettuce
Difficulty: Easy Prep Time: 10 minutes Yield: 4 servings
5 yellow vine-ripe tomatoes
Salt and pepper
2 jarred pimentos, drained and chopped
1/4 red onion, chopped
1/2 small zucchini, 1/4-inch dice
1 jalapeno pepper, seeded and finely chopped
1/2 lemon, juiced
1/2 teaspoon dried oregano, crushed in palm of your hand
2 tablespoons, a handful, fresh cilantro
or flat-leaf parsley leaves, your choice, chopped
2 tablespoons dried bread crumbs
2 tablespoons extra-virgin olive oil, 2 turns of the bowl
Procedure
Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollowout the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.
Serving Information
Serves: 4
Difficulty: Easy Prep Time: 10 minutes Yield: 4 servings
5 yellow vine-ripe tomatoes
Salt and pepper
2 jarred pimentos, drained and chopped
1/4 red onion, chopped
1/2 small zucchini, 1/4-inch dice
1 jalapeno pepper, seeded and finely chopped
1/2 lemon, juiced
1/2 teaspoon dried oregano, crushed in palm of your hand
2 tablespoons, a handful, fresh cilantro
or flat-leaf parsley leaves, your choice, chopped
2 tablespoons dried bread crumbs
2 tablespoons extra-virgin olive oil, 2 turns of the bowl
Procedure
Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollowout the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.
Serving Information
Serves: 4
Cheddar Shortbread Bites
Cheddar Shortbread Bites
Shortbread Ingredients:
1 cup all-purpose flour
1/2 cup Butter, softened
1/2 teaspoon salt Dash ground red pepper (cayenne)
1 (8-ounce) package (2 cups) Sharp Cheddar Cheese, shredded
Topping Ingredients:
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 large egg white
1 tablespoon water
Procedure
Combine flour, butter, salt and red pepper in medium mixer bowl; beat at medium speed until dough forms(1 to 2 minutes). Add cheese; mix until a ball forms (1 to 2 minutes). Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes (squares, triangles, circles). Place onto ungreased baking sheets.
Combine poppy seeds and sesame seeds in small bowl. Beat egg white and water together in another small bowl. Brush cut-outs with egg wash; sprinkle with seed mixture.
Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
Makes 60 appetizers.
TIP: Line baking sheets with kitchen parchment paper to make shortbread easier to remove and clean-up faster.
TIP: Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.
Serving Information
Serves: 60
Shortbread Ingredients:
1 cup all-purpose flour
1/2 cup Butter, softened
1/2 teaspoon salt Dash ground red pepper (cayenne)
1 (8-ounce) package (2 cups) Sharp Cheddar Cheese, shredded
Topping Ingredients:
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 large egg white
1 tablespoon water
Procedure
Combine flour, butter, salt and red pepper in medium mixer bowl; beat at medium speed until dough forms(1 to 2 minutes). Add cheese; mix until a ball forms (1 to 2 minutes). Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes (squares, triangles, circles). Place onto ungreased baking sheets.
Combine poppy seeds and sesame seeds in small bowl. Beat egg white and water together in another small bowl. Brush cut-outs with egg wash; sprinkle with seed mixture.
Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
Makes 60 appetizers.
TIP: Line baking sheets with kitchen parchment paper to make shortbread easier to remove and clean-up faster.
TIP: Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.
Serving Information
Serves: 60
60 Minute Dinner Rolls
2 pkgs dry yeast
1/4 cup sugar
1- 1/2 cup warm milk
1 tsp salt
1/4 cup butter, melted
4 cups flour
Procedure
In a large mixing bowl, add yeast & sugar to warmmilk. Stir to dissolve. Let stand 15 minutes. Stir in remaining ingredients. Mix well. Cover & let stand in warm place for 15-20 minutes or till double in size. Form into 24 rolls, each the size of an egg. Place on greased cookie sheets. Bake at 375~f. for 20 minutes.Makes 2 dozen rolls.
1/4 cup sugar
1- 1/2 cup warm milk
1 tsp salt
1/4 cup butter, melted
4 cups flour
Procedure
In a large mixing bowl, add yeast & sugar to warmmilk. Stir to dissolve. Let stand 15 minutes. Stir in remaining ingredients. Mix well. Cover & let stand in warm place for 15-20 minutes or till double in size. Form into 24 rolls, each the size of an egg. Place on greased cookie sheets. Bake at 375~f. for 20 minutes.Makes 2 dozen rolls.
Banana Bread with Cream Cheese
This banana bread recipe is made with biscuit mix or Bisquick and cream cheese.
INGREDIENTS:
1 cup granulated sugar
1 package (8 ounces) cream cheese, room temperature
2 ripe bananas, mashed (about 1 cup mashed)
2 eggs
1 teaspoon vanilla extract
2 cups biscuit mix (Bisquick, Pioneer, etc.)
1/2 cup chopped pecans or walnuts
PREPARATION:
In a large mixing bowl, cream sugar and cream cheese until light and fluffy. Beat in mashed bananas, the eggs, and vanilla. Stir in biscuit mix and pecans just until ingredients are moistened. Pour into a greased 9x5x3-inch loaf pan.
Bake banana bread at 350° for 1 hour, or until wooden pick comes out clean when inserted in center. Cover with foil the last 15 minutes of baking if too brown. Cool banana bread before slicing.
INGREDIENTS:
1 cup granulated sugar
1 package (8 ounces) cream cheese, room temperature
2 ripe bananas, mashed (about 1 cup mashed)
2 eggs
1 teaspoon vanilla extract
2 cups biscuit mix (Bisquick, Pioneer, etc.)
1/2 cup chopped pecans or walnuts
PREPARATION:
In a large mixing bowl, cream sugar and cream cheese until light and fluffy. Beat in mashed bananas, the eggs, and vanilla. Stir in biscuit mix and pecans just until ingredients are moistened. Pour into a greased 9x5x3-inch loaf pan.
Bake banana bread at 350° for 1 hour, or until wooden pick comes out clean when inserted in center. Cover with foil the last 15 minutes of baking if too brown. Cool banana bread before slicing.
Enchiladas - Chile Chicken
Prep: 30 min Start To Finish: 1 hr 30 min 8 servings
Chile Chicken Enchiladas
chicken and two cheeses.
2 cups diced cooked chicken
1- 1/2 cups shredded Monterey Jack cheese
(6 oz) 1/2 cup sliced drained roasted red bell peppers,
from 7.25-oz jar 1 can (4.5 oz) Old El Paso® chopped green chiles
1 cup sour cream
1 can (10 oz) Old El Paso® enchilada sauce
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
1- 1/2 cups shredded Cheddar cheese
(6 oz) Shredded lettuce,
chopped tomato or avocado and additional sour cream, if desired
Procedure
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers, chiles and sour cream.
2. Spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve with lettuce, tomato or avocado and additional sour cream.
Serving Information
Serves: 8
Chile Chicken Enchiladas
chicken and two cheeses.
2 cups diced cooked chicken
1- 1/2 cups shredded Monterey Jack cheese
(6 oz) 1/2 cup sliced drained roasted red bell peppers,
from 7.25-oz jar 1 can (4.5 oz) Old El Paso® chopped green chiles
1 cup sour cream
1 can (10 oz) Old El Paso® enchilada sauce
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
1- 1/2 cups shredded Cheddar cheese
(6 oz) Shredded lettuce,
chopped tomato or avocado and additional sour cream, if desired
Procedure
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers, chiles and sour cream.
2. Spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve with lettuce, tomato or avocado and additional sour cream.
Serving Information
Serves: 8
Girl Scout Stew from Alexanders Grandma
Girl scout stew
2 cans of Vegetable soup
1 can of tomato soup
1 lb hamburger
Procedure
Place soup in a pan (add water if instructions say to) and heat, brown and drain hamburger, after hamburger is done, put it in the soup, stir and serve! Serve it with garlic bread and a salad.
Yep...that's it !!
2 cans of Vegetable soup
1 can of tomato soup
1 lb hamburger
Procedure
Place soup in a pan (add water if instructions say to) and heat, brown and drain hamburger, after hamburger is done, put it in the soup, stir and serve! Serve it with garlic bread and a salad.
Yep...that's it !!
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