Post by nybirder on Sept 30, 2016 15:18:27 GMT -5
Cooking for Two
2010 September Recipes
Pecan Chicken Ala King
Caramelized French Onion Soup
Easy Pork Chops & Sauce
Cottage Style Confetti Salad
Mandarin Orange Cheesecake
Savory Cheese Soup
Barley Stroganoff Stew
Orange Shrimp with Fettuccine
Meatballs and Mostaccioli Rigate
Meatball Soup
Greek Meatball Soup
German Quick Cube Steaks
Cherry Cheesecake Muffins
Pork & Lemon Casserole
Taco Lasagna Roll-Ups
Oregano-Lemon Chicken
Roasted Greek Potatoes
Apple Turnover Recipe
Pilaf-Stuffed Pork Chops
Asian Noodle Salad
Chunky Fresh Mango Cake
Sammies Breakfast Burritos
Polynesian Parfaits
Baked Fish with Cheese Sauce
Honey Glazed Hens with Fruit Stuffing
Banana Rum Sundaes
Lime Buttered Broccoli
My Favourite Chicken Noodle Soup
Chicken with Mushroom Marsala Sauce
Pumpkin Raisin Muffins
Hamburger & Cheese Quiche
Slow Cooker Beef Fajitas
Halibut Steak with Vegetables
Pressure Cooker Spare Ribs
Strawberry Sandwich
Cheezy Scalloped Potatoes And Ham -Slow Cooker
New Orleans Style Shrimp
Oven Roasted Vegetables
Beef and Spinach Lasagna Roll-Ups
Parmesan-Dijon Chicken
Braised Greek Chicken & Artichokes
Autumn Chowder
Classic Chicken Salad
Pecan Chicken ala King
Beema
1/4 cup chopped celery
2 tablespoons butter
1 teaspoon chicken bouillon granules
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1 1/4 cups milk
1 cup cubed cooked chicken
1 tablespoon diced pimentos
1 teaspoon lemon juice
1/4 cup chopped pecan, divided
Hot cooked rice
In a saucepan, saute celery in butter until tender. Add bouillon, stiring until dissolved. Stir in the flour, salt and and poultry seasoning until blended. Gradually add milk, stirring until smooth. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened.
Add the chicken, pimentos, lemon juice and half the pecans; cool until heated through. Serve over hot rice, and sprinkle remaining pecans over the top.
(From Taste of Home One Dish Meals, by Roxanne Kamberaj)
Caramelized French Onion Soup
Beema
1 medium onion, sliced
1 tablespoon butter
1 to 2 teaspoons sugar
1 teaspoon Worcestershire sauce
1 1/3 cups beef broth (or stock)
1 tablespoon white wine (or water)
Coarsely ground black pepper to taste
2 one-inch thick slices French bread
1/3 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese
In a saucepan, sauté onion in butter until tender. Sprinkle with sugar and Worcestershire sauce; cook and stir for 13 to 15 minutes or until onion is caramelized.
Add the broth, wine, and pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Place bread on an ungreased baking sheet. Broil 4 inches from the heat until toasted. Turn, sprinkle with the cheeses. Broil until cheese is melted and bubbly. Ladle soup into bowls, and top with the toast.
Easy Pork Chops & Sauce
CaliforniaChou
This sounds a little odd, but it's delicious. You might want to thicken the sauce with a roux or cornstarch, but I just spooned it over the meat.
2 bone-in pork chops, about 1/2" thick
1 12 oz. can Coke
1 pkg. Lipton Onion Soup mix
pepper, garlic powder
Preheat oven to 350. Sprinkle pepper and garlic powder to taste on both sides of chops. In large, oven-proof skillet add a little olive oil, then brown both sides of chops, about 3 minutes per side. Pour Coke in skillet, sprinkle soup mix over. Cook uncovered in oven for 25 minutes. Flip chops over and cook about 20 minutes more or until done. Stir sauce and serve.
COTTAGE STYLE CONFETTI SALAD
Beema
I love the ice cold creamy-ness of this salad, which is easily doubled for large crowds at picnics or potluck dinners. My grandmother used to make this when we had an excess of veggies on hand. This is my version, and serves about 3 or 4.
1 cup large curd cottage cheese
1/4 to 1/3 cup sour cream
1 small tomato, diced
3 green onions, sliced
1 celery stalk, finely diced
1/2 small green pepper, and 1/2 small red pepper, finely chopped
2-3 radishes, finely chopped
1/3 cup peeled, seeded chopped cucumber
Salt and pepper to taste
Lettuce leaves
In a large bowl, combine the first nine ingredients, Season to taste. Line each salad bowl with lettuce leaves, then spoon the mixture onto the lettuce.
Mandarin Orange Cheesecake
Tasty
4 Servings
Prep: 20 min. + chilling Bake: 5 min.
Ingredients
1/2 cup crushed chocolate wafers (about 8 wafers)
2 tablespoons butter, melted
4-1/2 teaspoons sugar
4 ounces cream cheese, softened
1 tablespoon orange marmalade
1 cup whipped topping
1 can (11 ounces) mandarin oranges, drained
Directions
In a small bowl, combine the wafer crumbs, butter and sugar. Press onto the bottom and 1/2 in. up the sides of an ungreased 6-in. springform pan. Place on a baking sheet. Bake at 375° for 5 minutes. Cool on a wire rack.
In a small bowl, beat cream cheese and marmalade until blended. Fold in whipped topping. Arrange two-thirds of the oranges over the crust. Spread with cream cheese mixture. Decorate with remaining oranges. Cover and refrigerate for 2 hours before serving. Yield: 4 servings.
Nutritional Analysis: One piece (prepared with reduced-fat chocolate wafers, reduced-fat butter, reduced-fat cream cheese, reduced-fat sugar fruit spread and fat-free whipped topping) equals 213 calories, 10 g fat (6 g saturated fat), 30 mg cholesterol, 196 mg sodium, 27 g carbohydrate, trace fiber, 5 g protein.
Mandarin Orange Cheesecake published in Cooking for 2 Winter 2005, p63
Savory Cheese Soup
tasty
2 Servings
Prep: 10 min. Cook: 6 hours
Ingredients
1 can (14-1/2 ounces) chicken broth
1/4 cup chopped carrot
1/4 cup chopped celery
1 tablespoon chopped onion
1 tablespoon chopped sweet red pepper
2 teaspoons butter
1/8 to 1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons cold water
1 package (3 ounces) cream cheese, cubed and softened
3/4 cup shredded cheddar cheese
1/3 cup beer or additional chicken broth
Croutons, crumbled cooked bacon and sliced green onions, optional
Directions
In a 1-1/2-qt. slow cooker, combine the first seven ingredients. Cover and cook on low for 5 hours or until vegetables are tender.
Combine flour and water until smooth; stir into soup. Cover and cook on high for 30 minutes or until thickened.
Stir in cream cheese and cheddar cheese until blended. Stir in beer. Cover and cook on low for 10 minutes or until heated through. Top with croutons, bacon and green onions if desired. Yield: 2 servings.
Nutritional Analysis: One serving: 1-1/2 cups (prepared with reduced-sodium chicken broth, reduced-fat butter, reduced-fat cream cheese and light beer) equals 259 calories, 13 g fat (8 g saturated fat), 39 mg cholesterol, 1,118 mg sodium, 14 g carbohydrate, 1 g fiber, 19 g protein.
Savory Cheese Soup published in Cooking for 2 Winter 2005, p58
BARLEY STROGANOFF STEW
Beema
1/2 lb. beef stew meat, cut into 1/4" strips (use kitchen scissors)
1/3 cup barley
1 tablespoon tomato paste
1/4 cup chopped onion
1 teaspoon paprika
1 garlic clove, minced
Salt and pepper to taste
1 cup water
1 can condensed golden mushroom soup
1 cup sliced mushrooms
1/4 cup sour cream
Combine all ingredients except mushrooms and sour cream in a 3 quart slow cooker. Cover and cook on LOW 7 hours. Stir in mushrooms. Cover and cook on HIGH for 15 minutes. Turn off heat; stir in sour cream. (Browning the meat is not necessary in this recipe)
ORANGE SHRIMP WITH FETTUCCINE
Beema
6 oz. fresh or frozen, peeled, deveined shrimp
3 oz. packaged dry fettuccine or linquine
1/2 red sweet or green pepper (or a combo of both) cut into 3/4" squares
1 tablespoon cooking oil
1/3 teaspoon finely shredded orange peel
2/3 cup orange juice
1 tablespoon cornstarch
1 teaspoon instant chicken bouillon granules
1/4 teaspoon toasted sesame oil
salt to taste
1/8 teaspoon ground red pepper
3 oz. frozen pea pods, thawed
1 orange, peeled and sectioned
Thaw shrimp if frozen. Peel and section the orange orver a bowl to catch the juices. Set aside.
Cook the pasta according to package directions; drain, retaining hot water; set pasta aside.
Meanwhile, in a large skillet cook the red/green pepper squares in hot oil for 1 to 2 minutes until tender crisp. Remove peppers with slotted spoon; add shrimp and cook and stir for about 2 minutes more or until shrimp turn pink. Remove shrimp.
In a bowl, combine orange peel, orange juice, cornstarch, bouillon granules, sesam oil, salt and ground red pepper. Add to the skillet. Cook and stir until thickened and bubbly. Return shrimp and peppers to the skillet, stir until coated. Gently stir in pea pods, and orange sections. Heat through.
Rejuvenate pasta by submerging quickly back into hot water, drain again, and then arrange pasta on individual plates. Spoon the hot shrimp mixture over the pasta.
Note: if using chicken instead of shrimp, precook the chicken.
MEATBALLS AND MOSTACCIOLI RIGATE
Beema
1 can condensed cream of mushroom soup
1/3 cup half and half or light cream
1 tablespoon Italian seasoning
1/2 of a 4 oz can mushroom stems and pieces
12 frozen meatballs
2 cups uncooked pasta (mostaccioli rigate is similar to penne)
About 1 cup shredded 6 cheese Italian blend
Using an 8 x 8 inch glass baking dish as your mixing bowl, combine the soup, half and half, and Italian seasoning. Let sit to allow seasoning to soften and blend. Cook pasta according to package directions; drain.
Add mushrooms and meatballs to the sauce, then the hot pasta, mixing to blend. Top with the cheese. Bake at 350° for 30 minutes.
Serve with a tossed salad.
Meatball Soup
Tasty
5 Servings
Prep: 15 min. Cook: 35 min.
1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt, optional
1/8 teaspoon pepper
1/2 pound lean ground beef (90% lean)
4 cups reduced-sodium beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 medium carrot, thinly sliced
1 teaspoon Italian seasoning
1/4 cup uncooked tiny shell pasta
In a small bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add pasta; simmer 10 minutes longer or until meat is no longer pink and pasta is tender. Freeze in 1-1/2 cup portions for up to 3 months. Yield: 5 servings.
Nutritional Analysis: One serving: 1-1/2 cups (calculated without salt) equals 248 calories, 5 g fat (2 g saturated fat), 70 mg cholesterol, 778 mg sodium, 30 g carbohydrate, 6 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Greek Meatball Soup
Jetfan27
Ingredients
1 lb. ground beef or lamb
1 medium onion grated
1/4 C raw rice
Mint finely chopped to taste
Salt and pepper
1/2 C parsley finely chopped
2 qts. or so meat or chicken stock or broth
1 egg
EGG & LEMON SAUCE ( avgolemino)
4 eggs
Juice of 2 lemons
Directions
Combine meat, rice, egg, onion, mint, salt and pepper. Make marble sized meatballs and roll in chopped parsley. Drop into simmering broth and cook until meat is done, about 35 minutes. To make egg and lemon sauce: Beat eggs well. Slowly beat in lemon juice. Temper sauce by slowly adding hot broth and stirring. Add all the sauce to the broth and stir for a minute or until slightly thickened.
German Quick Cube Steaks
NYBirder
Serves 2
2 beef cube steaks
1/2 tablespoon butter
1/2 small onion, chopped
2 tbsp. from a 1-ounce package brown gravy mix* (or use whole package if you like lots of gravy; use pkg. directions)
1/2 tablespoon white vinegar or cider vinegar
1/2 tablespoon brown sugar
*If you don’t have the gravy mix, you could use jarred, prepared gravy or make your own with bouillon.
Chop onion.
Melt butter in a heavy skillet over medium heat.
Add the steaks and onions, browning steaks on both sides.
While steaks are browning, mix gravy mix according to package directions using liquid amount for half a recipe if using 2 tbsp. of mix.
Add vinegar and brown sugar to gravy.
Pour gravy over steaks and lower heat. Cover and simmer 20 to 30 minutes (or more) until meat is tender. Check periodically to make sure liquid does not evaporate. Add water as necessary as the gravy cooks down and gets very thick.
Serve with mashed potatoes or egg noodles.
Cherry Cheesecake Muffins
1/3 cup cream cheese
2 tbsp icing sugar
1/3 cup butter, softened
2/3 cup packed brown sugar
1 egg
1 tsp grated orange rind
2 cups AP flour
2 tsp baking powder
¼ tsp salt
2/3 cup milk
1/3 cup cherry jam
2 tbsp finely chopped pecans - optional
Blend cream cheese with icing sugar; set aside.
In a bowl, cream together butter and brown sugar; beat in the egg and orange rind. Combine flour, baking powder and salt. Add to the cream mixture alternately with the milk, stirring just until blended but not over mixed.. Spoon into large greased muffin tins, filling halfway. Add 1 tsp of the cream cheese mixture and 1 tsp of cherry jam to each. Top with the remaining batter. Sprinkle with nuts, if using. Bake at 375 for 25- 30 minutes or until firm to touch. IMMEDIATELY remove from baking tins. Makes 1 dozen
Pork & Lemon Casserole
2 oz butter - I used some butter/some oil
2 medium onions, chopped
3lb pork fillet, cubed - I used pork shoulder
2 tbsp AP flour
Grated rind of 2 lemons
1 pint chicken stock
½ pint white wine
12oz button mushrooms
½ tbsp paprika
½ tsp salt
½ tsp black pepper
½ cup sour cream
2 tbsp chopped fresh parsley
Melt the butter and lightly fry the onions. Toss the meat in the flour and fry to seal the meat. Add the lemon rind, chicken stock and wine. Bring to a boil. Add the mushrooms and seasonings. Transfer to an ovenproof dish. Bake for 2 ½ hours at 325. To serve, add sour cream and parsley.
When I put this in the oven, it appeared to have a lot of liquid so I left it uncovered so some of the liquid would evaporate.
TACO LASAGNA ROLL-UPS
Beema
6 uncooked lasagna noodles
1 1/4 cup (approx) taco seasoned ground beef
1/4 cup finely chopped sweet onion
1/4 cup finely chopped black olives
2 oz. chopped mushroom stems and pieces
1 15.5 oz jar mild salsa (divided)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Cook the lasagna noodles according to package directions for baking. Drain, rinse and allow to cool just enough to handle. Preheat oven to 350°
Combine the beef, onion, olives and mushrooms along with 2 tablespoons of the salsa in a medium bowl, mix well.
In an 8" x 8" glass baking dish, spoon just enough salsa to coat the bottom of the dish.
On a sheet of waxed paper, lay out one lasagna noodle, spoon some of the beff mixture down the center of the noodle, roll up and place in baking dish, seam side down. Repeat with the next five noodles. Spoon any remaining beef mixture between the rows of the rolled noodles. Sprinkle with the mozzarella cheese, spoon the remaining salsa all over the rolled noodles, then top with the cheddar cheese.
Bake at 350° for 30 minutes or until cheeses are melted and sauce is bubbly. Allow to sit for 5 minutes before serving
Oregano-Lemon Chicken
Country Extra November 2004, p49
6 Servings
Prep: 5 min. Bake: 45 min.
Ingredients
6 bone-in chicken thighs (3 pounds)
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons dried oregano
Directions
Place the chicken in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; pour over chicken.
Bake, uncovered at 375° for 45 minutes or until a meat thermometer reads 180°, basting occasionally with pan juices.Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 147 calories, 7 g fat (2 g saturated fat), 46 mg cholesterol, 39 mg sodium, 7 g carbohydrate, trace fiber, 13 g protein.
ROASTED GREEK POTATOES
Beema
1 pound red new potatoes, skin on, scrubbed
1/4 cup lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon dried oregano, crushed
1/4 teaspooon salt
Black pepper to taste
1/2 cup water
Preheat oven to 400°. Cut potatoes into halves or quarters. Combine the rest of the ingredients, except for the water, in a jar and shake vigorously to mix.
Put the potatoes (and any other veggies) in an 8 x 8 glass baking dish, pour the lemon mixture over the potatoes, stir to coat evenly. Pour the water into the side edge of the dish. Roast for 45 minutes to an hour, turning occasionally.
Optional: Serve with a little crumbled feta cheese on top.
Apple Turnover Recipe
Buffetfan
1 Servings Prep: 15 min. Bake: 25 min.
1/4 cup all-purpose flour
Pinch salt
4 teaspoons shortening
1 tablespoon ice water
1 medium tart apple, peeled and sliced
1 teaspoon sugar
1/8 teaspoon ground cinnamon
2% milk
GLAZE:
2 tablespoons confectioners' sugar
1 teaspoon corn syrup
Pinch salt
1/2 teaspoon hot water
Directions
In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
On a lightly floured surface, roll dough into a 7-in. circle. Place apple slices on half of the circle; sprinkle with sugar and cinnamon. Fold dough over filling, sealing edges with fingers or pressing with a fork. Brush with milk. Prick top with a fork. Place on a greased baking sheet.
Bake at 375° for 25-30 minutes or until golden brown. Combine glaze ingredients until smooth; drizzle over turnover. Yield: 1 serving.
Pilaf-stuffed Pork Chops
Beema
This recipe is from the Taste of Home's Test Kitchen, with these two notes: A quick homemade gravy adds the finishing touch to these tender pork chops stuffed with rice and colorful vegetables. And: to cut a pocket in a pork chop, use a very sharp knife. Make a horizontal slit in the middle of the chop by slicing from the edge almost to the bone.
1/2 cup water
1/2 cup uncooked instant rice
1/4 cup each shredded carrot, shredded zucchini
1/4 teaspoon onion salt
1/4 teaspoon pepper, divided
2 bone-in pork loin chops, about 2 inches thick
1/8 teaspoon salt
1 tablespoon butter
3/4 cup beef broth
1 tablespoon cornstarch
3 tablespoons cold water
1/4 teaspoon browning sauce, optional
In a saucepan, bring water to a boil. Add rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the carrot, zucchini, onion salt, and 1/8 teaspoon pepper. Cover and set aside.
Cut a pocket in each pork chop; sprinkle with salt and remaining pepper. In a skillet, brown the chops in butter. Cool for 5 minutes. Stuff with the rice mixture.
Place in an ungreased 11 x 7 inch glass baking dish. Pour broth inside the dish. Cover and bake at 350° for 25 to 30 minutes.
Remove the chops and keep warm. Pour the cooking juices into a saucepan. Combine cornstarch and cold water until smooth, stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the browning sauce, if desired. Serve over the pork chops.
Asian Noodle Salad
SusanMarie1956
SALAD INGREDIENTS:
1 pkg. linguine noodles, cooked, rinsed, and cooled ( I used half pkg.)
½ heads sliced napa cabbage, or more to taste ( I didn't use it)
½ heads sliced purple cabbage, or more to taste
½ bags baby spinach, or more to taste
1 whole red bell pepper, sliced thin ( I used half )
1 whole yellow bell pepper, sliced thin ( I used half )
1 whole orange bell pepper, thinly sliced ( I used half)
1 bag bean sprouts
chopped cilantro, up to 1 bunch, to taste
3 whole scallions, sliced
1 whole cucumber peeled and sliced
1 can (about 10 oz.) whole cashews, lightly toasted in skillet
FOR THE DRESSING
1 whole lime, juiced
8 t. olive oil
8 t. Soy sauce
2 t. (up to 3 tablespoons) sesame oil
1/3 cups brown sugar
3 t. Fresh ginger chopped
2 cloves garlic chopped
2 whole hot peppers or jalapenos, chopped
Chopped cilantro
Mix salad ingredients together. Whisk dressing ingredients together & pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.
Susan's Note : Now in mine... I added Shrimp. And deleted the Jalapenos.
Chunky Fresh Mango Cake
Reminisce August/September 2009, p56
Ingredients
1/2 cup sugar
1/3 cup canola oil
1 egg
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup chopped peeled mango
1/4 cup chopped pecans
Confectioners' sugar and whipped topping, optional
Directions
In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans.
Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Garnish with confectioners' sugar and whipped topping if desired. Yield: 4 servings.
Sammie's Breakfast Burritos
Tasty/Taste of Home October/November 2010
2 Servings
Prep/Total Time: 20 min.
4 eggs
1/4 cup salsa
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon pepper
3 breakfast turkey sausage links, casings removed
1/4 cup shredded reduced-fat cheddar cheese
4 fat-free flour tortillas (6 inches), warmed
In a small bowl, whisk the eggs, salsa, chili powder, cumin and pepper; set aside.
Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain. Push sausage to the sides of pan. Pour egg mixture into center of pan. Cook and stir until set. Sprinkle cheese over the top. Remove from the heat; cover and let stand until cheese is melted.
Place 1/2 cup mixture on each tortilla; roll up. Yield: 2 servings.
Nutrition Facts: 1 burrito equals 422 calories, 21 g fat (7 g saturated fat), 467 mg cholesterol, 1,019 mg sodium, 31 g carbohydrate, 1 g fiber, 27 g protein.
Polynesian Parfaits
Tasty/Taste of Home October/November 2010
2 Servings
Prep/Total Time: 15 min.
Ingredients
1 cup (16 ounces) pineapple yogurt
1-1/2 tablespoons sugar
Dash ground nutmeg
1/2 cup granola without raisins
1/2 cup mandarin oranges, drained
1/3 cup unsweetened pineapple tidbits
3 tablespoons fresh raspberries
Directions
Combine the yogurt, sugar and nutmeg; spoon into four dishes. Top with granola and fruit. Yield: 2 servings.
Nutrition Facts: 1 parfait equals 323 calories, 6 g fat (1 g saturated fat), 6 mg cholesterol, 80 mg sodium, 64 g carbohydrate, 7 g fiber, 11 g protein.
Baked Fish with Cheese Sauce
Tasty/Taste of Home October/November 2010
2 Servings
Prep/Total Time: 20 min.
Ingredients
2 orange roughy fillets (4 ounces each)
1-1/2 teaspoons butter, melted
1 tablespoon dry bread crumbs
1-1/2 teaspoons all-purpose flour
6 tablespoons 2% milk
1/4 cup shredded cheddar cheese
3/4 teaspoon Dijon mustard
Directions
Place fish in a greased 11-in. x 7-in. baking dish. Brush with butter; sprinkle with bread crumbs. Bake at 400° for 15-20 minutes or until fish flakes easily with a fork.
Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and mustard until cheese is melted. Serve with fish. Yield: 2 servings.
Nutrition Facts: 1 fillet with 3 tablespoons sauce equals 206 calories, 9 g fat (5 g saturated fat), 94 mg cholesterol, 279 mg sodium, 7 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
Honey-Glazed Hens with Fruit Stuffing
Tasty/Taste of Home October/November 2010
2 Servings
Prep: 30 min. Bake: 1 hour + standing
Ingredients
1/4 cup butter, cubed
2 tablespoons chopped onion
2 tablespoons chopped celery
2 cups cubed day-old bread
1/4 cup dried fruit bits
1/4 cup water
Dash ground allspice
CORNISH HENS:
2 Cornish game hen (20 to 24 ounces each)
1/8 teaspoon salt
Dash pepper
1 tablespoon butter, melted
1-1/2 teaspoons honey
Directions
In a large skillet over medium heat, melt butter. Add onion and celery; cook and stir until tender. Add the bread, fruit bits, water and allspice; cover and cook for 2-3 minutes or until heated through.
Loosely stuff hens with stuffing. Tuck wings under hens; tie drumsticks together. Sprinkle with salt and pepper. Place breast side up on a rack in a shallow roasting pan. Combine butter and honey; brush over hens.
Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a meat thermometer reads 180° for hens and 165° for stuffing, basting occasionally with pan drippings. Cover loosely with foil if hens brown too quickly. Cover and let stand for 10 minutes before serving. Yield: 2 servings.
Nutrition Facts: 1 stuffed hen equals 1,115 calories, 78 g fat (32 g saturated fat), 424 mg cholesterol, 955 mg sodium, 38 g carbohydrate, 3 g fiber, 63 g protein.
Banana Rum Sundaes
Tasty/Taste of Home October/November 2010
2 Servings
Prep/Total Time: 20 min.
Ingredients
1 tablespoon butter
1/4 cup packed brown sugar
Dash ground nutmeg
2 medium firm banana, halved and sliced
2 tablespoons golden raisins
1 tablespoon rum
1 tablespoon sliced almonds, toasted
1-1/3 cups vanilla ice cream
Directions
In a large nonstick skillet, melt butter over medium-low heat. Stir in brown sugar and nutmeg until blended.
Remove from the heat; add the bananas, raisins, rum and almonds. Cook over medium heat, stirring gently, for 3-4 minutes or until bananas are glazed and slightly softened. Serve with ice cream. Yield: 2 servings.
Nutrition Facts: 1/2 cup banana mixture with 2/3 cup ice cream equals 519 calories, 19 g fat (11 g saturated fat), 59 mg cholesterol, 133 mg sodium, 85 g carbohydrate, 4 g fiber, 6 g protein.
Lime Buttered Broccoli
Tasty/Taste of Home October/November 2010
2 Servings
Prep/Total Time: 20 min.
Ingredients
2 cups fresh broccoli florets
1 tablespoon butter, melted
1 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender.
Meanwhile, in a small bowl, combine the remaining ingredients.
Drizzle butter mixture over broccoli; toss to coat. Yield: 2 servings.
Nutrition Facts: 3/4 cup equals 71 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 207 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
My Favourite Chicken Noodle Soup
16281628
Adapted from Betty Crocker - this is our family favorite and it's hard to go back to canned soup after having it!
Chicken:
1 whole chicken
Water
1 1/2 tsp salt
1/2 tsp pepper
1 stalk celery - cut into pieces
1 medium carrot - cut into pieces
1 small onion - cut into quarters
1 sprig parsley
Wash chicken. Remove excess fat. Place in Dutch oven. Add water to just cover chicken. Add remaining ingredients. Heat to boiling; skim foam, reduce heat. Cover and simmer until done - no redness remains - about 45 minutes to an hour. Allow to cool till able to handle.
Cut chicken in half and save one half (I debone and freeze). Strain broth and freeze half. Set other half aside. with remaining chicken gently tear (pull) chicken into bite size pieces.
PREPARING SOUP
1 medium carrot, sliced (about 1/2 cup)
1 medium celery stalk, sliced (about 1/2 cup)
1/2 medium onion, chopped (about 1/4 cup)
1/2 cup uncooked medium noodles
Snipped parsley
Place the broth (about 2 1/2 - 3 cups) in large pot. Heat broth, carrots, celery and onion till boiling. Reduce heat. Cover and simmer until carrots are tender - about 15 minutes. Stir in noodles and chicken. Heat to boiling. Reduce and simmer uncovered until noodles are done - about 7 - 10 minutes. Sprinkle with parsley.
Chicken with Mushroom Marsala Sauce
Beema
3/4 cup marsala cooking wine
1/2 teaspoon rosemary, crushed
1 teaspoon dry parsley flakes
2 cups sliced fresh white mushrooms
2 tablespoons butter
1 nine oz package grilled chicken breast strips, original
1 cup water
2 packages chicken gravy mix
1 8 oz.package wide egg noodles, cooked to package directions
Combine the marsala with the crushed rosemary and dry parsley. Set aside to allow herbs to soften.
Saute the mushrooms in a large skillet in the butter for 10 minutes or until browned and fully cooked. Add the chicken strips to the skillet, cover and turn off the heat, leaving the skillet on the burner.
In a small saucepan, follow the directions for making the gravy, using the marsala wine and just one cup of water. When thickened, stir into the chicken and mushroom mixture, and serve over hot egg noodles.
(I used the packaged chicken as I was in a hurry, but this recipe could be made with one large chicken breast, sliced and sauted along with the mushrooms.)
Pumpkin Raisin Muffins (I omit nuts and double raisins)
Tasty
¾ c corn oil
1 tsp baking soda
1 c brown sugar
½ tsp salt
2 eggs
1 tsp cinnamon
1 c canned pumpkin
¼ tsp gr cloves
½ c raisins
¼ tsp ginger
½ c chopped nuts
¼ tsp nutmeg
1 ½ c A P flour
1/3 c milk
1 ½ tsp baking powder
In a large bowl, blend oil, brown sugar, eggs, pumpkin, raisins and nuts. In a separate bowl, sift together remaining dry ingredients and add to pumpkin mixture without too much stirring. Add 1/3 cup of milk and blend gently. Fill muffins cups ¾ full and bake @350 for 20 - 25 minutes. Check at 20 minutes and remove as soon as muffin does not dent when touched. These muffins will be even moister the second day. Freeze well.. 16 average size muffins.
Hamburger & Cheese Quiche
Tasty
1 unbaked 9" pie shell
1/2 lb. lean beef hamburger
1/3 c. onion chopped
1/2 c. mayonnaise
1/2 c. milk
1 tbsp Dijon mustard
2 eggs
1 tbsp. cornstarch
1c. cheddar cheese grated
salt & pepper to taste
Saute meat and onion. Drain fat and set aside. Blend together mayonnaise, milk, mustard, eggs and cornstarch. Stir in meat, cheese and seasonings. Pour into pie shell.
Bake 350 for 35 minute or till golden brown. After removing from oven allow to set 5 minutes
Slow Cooker Beef Fajitas
Beema
This recipe is my own adaptation of a CHILI'S recipe, a restaurant based in Dallas.
1 1/2 pounds sirloin steak
1 4oz can diced green chiles
1 envelope Fajitas seasoning mix
2 cups water
1 large red onion
1 large green bell pepper
Olive oil
Flour tortillas, 8 " (allow two per person)
Shredded Cheddar cheese (or Mexican cheese blend)
Salsa (optional)
Cut the sirloin into bite sized pieces. Place in a 3 quart slow-cooker, along with the chiles, fajitas seasoning mix, and water. Cook on LOW for 6 to 8 hours.
Cut the onion and green pepper into small strips; sauté in oil until tender soft.
Warm the tortillas in the microwave just before serving.
Drain the beef mixture. Spread in the center of each tortilla, top with cheese, salsa, and the onion and pepper mix. Roll up the tortillas to serve.
Halibut Steak with Vegetables
Cardinal Puff
3/4 lb. Halibut Steak*
2 Tablespoons lemon juice
1/2 teaspoon salt
1 small tomato, sliced
1 carrot shredded
2 Tablespoons chopped onion
Lemon wedges
Place Halibut steak in a baking dish. Pour lemon juice & salt over fish, followed by mixture of tomato, carrot, & onion. Bake, covered for 25 - 30 minutes in a 350* oven. Remove from oven. Garnish with lemon wedges.
Pressure Cooker Spare Ribs
NYBirder
2-3 servings
1/2 tablespoon vegetable oil
1/2 medium onion, chopped
1 garlic clove, chopped
1/3 cup of your favorite prepared barbecue sauce
1/3 cup water
1 1/2 pounds pork spare ribs
Salt and pepper
Heat oil over medium heat in the pressure cooker and sauté onions and garlic for 2 minutes. Stir in barbecue sauce and water and simmer 5 minutes.
Add spare ribs and close pressure cooker lid. Bring to high pressure and cook for 18 minutes. Release pressure using the natural release method.
Remove ribs from the cooker and transfer to an oiled broiler rack. Season with salt and pepper. Position broiler pan 6 inches from source of heat. Broil lightly on one side and remove from oven. While ribs are broiling, boil remaining cooking liquid over medium high heat until it begins to thicken (about 5 minutes). Brush the thickened sauce over the ribs and broil for an additional 2-3 minutes. Turn over, brush sauce on and broil for 2-3 more minutes
Strawberry Sandwich
Red Savage
Serves 1
You Will Need
1/2 slice Mestemacher or other dense 3-grain bread (equal to 65 calories)
2 teaspoons farmer cheese
3 strawberries, sliced
1/2 teaspoon honey
Coarsely ground black pepper (optional)
What to Do
Place the bread on a plate and spread with the farmer cheese. Top evenly with the strawberries and drizzle with the honey. Add black pepper, if desired. Cut in half and eat.
NUTRITION FACTS: Calories: 104; 18; Fat: 1.9g; Saturated Fat: 0.5g; Cholesterol: 3mg; Sodium: 236mg; Carbohydrates: 18.1g; Dietary Fiber: 3.7g; Protein: 3.9g
CHEEZY SCALLOPED POTATOES AND HAM -slow cooker
Beema
1 24 oz. package loose-pack frozen hash brown potatoes with onion and peppers
2 cups diced fully cooked ham (not honey baked - too sweet)
1 2oz jar diced pimiento, drained
1 tablespoon snipped fresh parsley (or 2 teaspoon dried)
1/4 teaspoon black pepper
1 11oz. can condensed cheddar cheese soup
3/4 cup milk
Combine first five ingredients in a 4 quart slow-cooker. In a medium bowl, combine the soup and milk until smooth. Pour over the mixture in the crock pot.
Cover and cook on LOW for 4 to 5 hours (not recommended for high setting). Stir before serving.
New Orleans Style Shrimp
Beema
Served with a side of rice, a few slices of ice cold tomatoes and a dinner roll, you will swear this dish came from a fine restaurant in the French Quarter.
4 tablespoons butter, melted
1 tablespoon Tabasco sauce
2 clove garlic, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon finely chopped fresh parsley
Dash of dried rosemary
1/4 cup white wine
6 to 8 extra-large shrimp. peeled and deveined, tail removed
1 lemon
Preheat oven to 400°
In a shallow 8 x 8 glass baking dish, combine all ingredients except the shrimp and the lemon. Stir until evenly combined. Add the shrimp and stir just to coat. Then arrange the shrimp on the bottom on the dish next to one another, and bake for about 8 minutes.
Immediately change the oven setting to broil, and cook the shrimp for another 2 minutes or more, until hot and bubbly. Squeeze some fresh lemon juice over the shrimp and serve.
Note: when making rice to go with a food that is highly seasoned, it might be best to make a plain rice, or at least one that has a compatible flavor. If there are any drippings left in the baking dish they can be added to the rice to continue the shrimp flavors.
Recipe is easily doubled to serve more. Allow at least four large shrimp per person. You can use fresh or frozen shrimp, any variety except the small popcorn shrimp bits.
Oven Roasted Vegetables
16281628
5 small red potatoes, quartered
1 large onion, quartered
1 c baby carrots
½ tsp salt
¼ tsp pepper
1/8 c olive oil
½ tsp rosemary, crumbled
1 ½ T lemon juice
1 small zucchini, sliced
½ medium green pepper, sliced
Preheat oven 425. Mix potatoes, carrots and onions in a 13 x 9 inch dish. In a small bowl combine oil, salt, pepper, rosemary, and lemon juice. Mix and pour over vegetables. Stir thoroughly to coat. Cook for 30 minutes, stirring occasionally. Remove from oven. Add zucchini and green pepper. Roast for another 15 minutes, stirring occasionally.
Beef and Spinach Lasagna Roll-Ups
Pegg_KS
1/4 lb extra lean ground beef
3 tablespoons chopped onion
1 jar (14-oz.) tomato pasta sauce
1 egg white
1/2 cup ricotta cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano leaves
3/4 cup shredded mozzarella cheese (3 oz)
4 (8x2 1/2-inch) frozen precooked lasagna noodles, thawed
1 cup fresh baby spinach leaves, washed, stems removed
DIRECTIONS
Heat oven to 350°F. In 8-inch skillet, cook beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in 1/2 cup of the pasta sauce. Remove from heat.
In bottom of ungreased 8-inch square (2-quart) glass baking dish, spread 3 tablespoons of the remaining pasta sauce. In medium bowl, beat egg white. Stir in ricotta cheese, Parmesan cheese, oregano and 1/2 cup of the mozzarella cheese.
Spread 1/4 each of ricotta mixture, spinach leaves and beef mixture over each lasagna noodle. Starting with short side, gently and loosely roll each noodle; place seam side down over sauce in baking dish. Top roll-ups with remaining sauce. Cover with foil.
Bake 30 to 40 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/4 cup mozzarella cheese. Bake an additional 2 to 4 minutes or until cheese is melted. Let stand 5 minutes before serving. Makes 2 servings.
Parmesan-Dijon Chicken
Beema/Betty Crocker
2 tablespoons butter or margarine, melted
1 tablespoon Dijon mustard
6 tablespoons dry bread crumbs (any flavor)
2 tablespoons grated Parmesan cheese
3 boneless, skinless chicken breast halves
Heat oven to 375° Mix melted butter and mustard in a shallow dish. In a large plastic bag, mix bread crumbs and cheese.
Dip one piece of chicken at a time into the butter, coating all sides. Then, place chicken in the bag of bread crumbs, seal bag and toss to coat. Place chicken in a single layer in an ungreased 8 x 8 glass baking dish.
Bake uncovered 20 to 30 minutes, turning once, until juices of chicken are no longer pink.
Note: Additional seasonings may be added to the bread crumb mixture, such as basil, thyme, sage, dill or seasoned salt.
Braised Greek Chicken & Artichokes
jetfan27
2 tablespoons olive oil
4 chicken breast halves
2 (6 ounce) jars marinated artichoke hearts drained reserving 2 Tablespoons marinade
3/4 cup chicken broth
1 tablespoon fresh lemon juice
1 teaspoon lemon peel grated
1/4 teaspoon dry crushed red pepper
3 tablespoons fresh oregano chopped
Directions
Heat oil in heavy large skillet over medium high heat
Sprinkle chicken with salt and pepper
Add chicken to skillet, and sauté until browned on both sides, about 10 minutes
Add 2 Tablespoons reserved marinade, broth, lemon juice, peel, and crushed red pepper.
Reduce heat to low, cover; simmer until chicken almost cooked through, about 10 minutes.
Uncover; stir in artichokes and 2 tablespoons oregano
Simmer until liquid is slightly reduced, and chicken is cooked through, about 5 minutes.
Stir in 1 Tablespoon oregano
Season with salt and pepper.
Autumn Chowder
Country Woman November/December 2002, p37
2 Servings
Prep: 10 min. Cook: 35 min.
Ingredients
2 bacon strips, diced
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2-1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese
Directions
In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 2 servings.
Nutrition Facts: 1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.
Classic Chicken Salad
Beema
5 oz. carved chicken breasts (1/2 package Perdue Short Cuts)
1/3 cup diced celery
1/4 cup diced sweet onion
1/4 cup diced cucumber
3 hard boiled eggs, sliced and sliced again
1/4 cup sliced green olives with pimento
1 heaping tablespoon Beer 'n Brat mustard with horseradish
1 heaping tablespoon bottled Kraft Ranch dressing
1/2 cup Hellmann's mayonnaise
1/2 head iceberg lettuce
Combine first six ingredients in a salad bowl.
In a small bowl or large measuring cup, combine the mustard, ranch dressing and mayo, stirring until well-blended.
Pour the dressing into the chicken mixture, mixing until well combined.
Tear or cut the lettuce into edible bite sizes, spread evenly on two large dinner plates, and spoon salad over the lettuce.
Serve with garlic toast.
2010 September Recipes
Pecan Chicken Ala King
Caramelized French Onion Soup
Easy Pork Chops & Sauce
Cottage Style Confetti Salad
Mandarin Orange Cheesecake
Savory Cheese Soup
Barley Stroganoff Stew
Orange Shrimp with Fettuccine
Meatballs and Mostaccioli Rigate
Meatball Soup
Greek Meatball Soup
German Quick Cube Steaks
Cherry Cheesecake Muffins
Pork & Lemon Casserole
Taco Lasagna Roll-Ups
Oregano-Lemon Chicken
Roasted Greek Potatoes
Apple Turnover Recipe
Pilaf-Stuffed Pork Chops
Asian Noodle Salad
Chunky Fresh Mango Cake
Sammies Breakfast Burritos
Polynesian Parfaits
Baked Fish with Cheese Sauce
Honey Glazed Hens with Fruit Stuffing
Banana Rum Sundaes
Lime Buttered Broccoli
My Favourite Chicken Noodle Soup
Chicken with Mushroom Marsala Sauce
Pumpkin Raisin Muffins
Hamburger & Cheese Quiche
Slow Cooker Beef Fajitas
Halibut Steak with Vegetables
Pressure Cooker Spare Ribs
Strawberry Sandwich
Cheezy Scalloped Potatoes And Ham -Slow Cooker
New Orleans Style Shrimp
Oven Roasted Vegetables
Beef and Spinach Lasagna Roll-Ups
Parmesan-Dijon Chicken
Braised Greek Chicken & Artichokes
Autumn Chowder
Classic Chicken Salad
Pecan Chicken ala King
Beema
1/4 cup chopped celery
2 tablespoons butter
1 teaspoon chicken bouillon granules
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1 1/4 cups milk
1 cup cubed cooked chicken
1 tablespoon diced pimentos
1 teaspoon lemon juice
1/4 cup chopped pecan, divided
Hot cooked rice
In a saucepan, saute celery in butter until tender. Add bouillon, stiring until dissolved. Stir in the flour, salt and and poultry seasoning until blended. Gradually add milk, stirring until smooth. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened.
Add the chicken, pimentos, lemon juice and half the pecans; cool until heated through. Serve over hot rice, and sprinkle remaining pecans over the top.
(From Taste of Home One Dish Meals, by Roxanne Kamberaj)
Caramelized French Onion Soup
Beema
1 medium onion, sliced
1 tablespoon butter
1 to 2 teaspoons sugar
1 teaspoon Worcestershire sauce
1 1/3 cups beef broth (or stock)
1 tablespoon white wine (or water)
Coarsely ground black pepper to taste
2 one-inch thick slices French bread
1/3 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese
In a saucepan, sauté onion in butter until tender. Sprinkle with sugar and Worcestershire sauce; cook and stir for 13 to 15 minutes or until onion is caramelized.
Add the broth, wine, and pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Place bread on an ungreased baking sheet. Broil 4 inches from the heat until toasted. Turn, sprinkle with the cheeses. Broil until cheese is melted and bubbly. Ladle soup into bowls, and top with the toast.
Easy Pork Chops & Sauce
CaliforniaChou
This sounds a little odd, but it's delicious. You might want to thicken the sauce with a roux or cornstarch, but I just spooned it over the meat.
2 bone-in pork chops, about 1/2" thick
1 12 oz. can Coke
1 pkg. Lipton Onion Soup mix
pepper, garlic powder
Preheat oven to 350. Sprinkle pepper and garlic powder to taste on both sides of chops. In large, oven-proof skillet add a little olive oil, then brown both sides of chops, about 3 minutes per side. Pour Coke in skillet, sprinkle soup mix over. Cook uncovered in oven for 25 minutes. Flip chops over and cook about 20 minutes more or until done. Stir sauce and serve.
COTTAGE STYLE CONFETTI SALAD
Beema
I love the ice cold creamy-ness of this salad, which is easily doubled for large crowds at picnics or potluck dinners. My grandmother used to make this when we had an excess of veggies on hand. This is my version, and serves about 3 or 4.
1 cup large curd cottage cheese
1/4 to 1/3 cup sour cream
1 small tomato, diced
3 green onions, sliced
1 celery stalk, finely diced
1/2 small green pepper, and 1/2 small red pepper, finely chopped
2-3 radishes, finely chopped
1/3 cup peeled, seeded chopped cucumber
Salt and pepper to taste
Lettuce leaves
In a large bowl, combine the first nine ingredients, Season to taste. Line each salad bowl with lettuce leaves, then spoon the mixture onto the lettuce.
Mandarin Orange Cheesecake
Tasty
4 Servings
Prep: 20 min. + chilling Bake: 5 min.
Ingredients
1/2 cup crushed chocolate wafers (about 8 wafers)
2 tablespoons butter, melted
4-1/2 teaspoons sugar
4 ounces cream cheese, softened
1 tablespoon orange marmalade
1 cup whipped topping
1 can (11 ounces) mandarin oranges, drained
Directions
In a small bowl, combine the wafer crumbs, butter and sugar. Press onto the bottom and 1/2 in. up the sides of an ungreased 6-in. springform pan. Place on a baking sheet. Bake at 375° for 5 minutes. Cool on a wire rack.
In a small bowl, beat cream cheese and marmalade until blended. Fold in whipped topping. Arrange two-thirds of the oranges over the crust. Spread with cream cheese mixture. Decorate with remaining oranges. Cover and refrigerate for 2 hours before serving. Yield: 4 servings.
Nutritional Analysis: One piece (prepared with reduced-fat chocolate wafers, reduced-fat butter, reduced-fat cream cheese, reduced-fat sugar fruit spread and fat-free whipped topping) equals 213 calories, 10 g fat (6 g saturated fat), 30 mg cholesterol, 196 mg sodium, 27 g carbohydrate, trace fiber, 5 g protein.
Mandarin Orange Cheesecake published in Cooking for 2 Winter 2005, p63
Savory Cheese Soup
tasty
2 Servings
Prep: 10 min. Cook: 6 hours
Ingredients
1 can (14-1/2 ounces) chicken broth
1/4 cup chopped carrot
1/4 cup chopped celery
1 tablespoon chopped onion
1 tablespoon chopped sweet red pepper
2 teaspoons butter
1/8 to 1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons cold water
1 package (3 ounces) cream cheese, cubed and softened
3/4 cup shredded cheddar cheese
1/3 cup beer or additional chicken broth
Croutons, crumbled cooked bacon and sliced green onions, optional
Directions
In a 1-1/2-qt. slow cooker, combine the first seven ingredients. Cover and cook on low for 5 hours or until vegetables are tender.
Combine flour and water until smooth; stir into soup. Cover and cook on high for 30 minutes or until thickened.
Stir in cream cheese and cheddar cheese until blended. Stir in beer. Cover and cook on low for 10 minutes or until heated through. Top with croutons, bacon and green onions if desired. Yield: 2 servings.
Nutritional Analysis: One serving: 1-1/2 cups (prepared with reduced-sodium chicken broth, reduced-fat butter, reduced-fat cream cheese and light beer) equals 259 calories, 13 g fat (8 g saturated fat), 39 mg cholesterol, 1,118 mg sodium, 14 g carbohydrate, 1 g fiber, 19 g protein.
Savory Cheese Soup published in Cooking for 2 Winter 2005, p58
BARLEY STROGANOFF STEW
Beema
1/2 lb. beef stew meat, cut into 1/4" strips (use kitchen scissors)
1/3 cup barley
1 tablespoon tomato paste
1/4 cup chopped onion
1 teaspoon paprika
1 garlic clove, minced
Salt and pepper to taste
1 cup water
1 can condensed golden mushroom soup
1 cup sliced mushrooms
1/4 cup sour cream
Combine all ingredients except mushrooms and sour cream in a 3 quart slow cooker. Cover and cook on LOW 7 hours. Stir in mushrooms. Cover and cook on HIGH for 15 minutes. Turn off heat; stir in sour cream. (Browning the meat is not necessary in this recipe)
ORANGE SHRIMP WITH FETTUCCINE
Beema
6 oz. fresh or frozen, peeled, deveined shrimp
3 oz. packaged dry fettuccine or linquine
1/2 red sweet or green pepper (or a combo of both) cut into 3/4" squares
1 tablespoon cooking oil
1/3 teaspoon finely shredded orange peel
2/3 cup orange juice
1 tablespoon cornstarch
1 teaspoon instant chicken bouillon granules
1/4 teaspoon toasted sesame oil
salt to taste
1/8 teaspoon ground red pepper
3 oz. frozen pea pods, thawed
1 orange, peeled and sectioned
Thaw shrimp if frozen. Peel and section the orange orver a bowl to catch the juices. Set aside.
Cook the pasta according to package directions; drain, retaining hot water; set pasta aside.
Meanwhile, in a large skillet cook the red/green pepper squares in hot oil for 1 to 2 minutes until tender crisp. Remove peppers with slotted spoon; add shrimp and cook and stir for about 2 minutes more or until shrimp turn pink. Remove shrimp.
In a bowl, combine orange peel, orange juice, cornstarch, bouillon granules, sesam oil, salt and ground red pepper. Add to the skillet. Cook and stir until thickened and bubbly. Return shrimp and peppers to the skillet, stir until coated. Gently stir in pea pods, and orange sections. Heat through.
Rejuvenate pasta by submerging quickly back into hot water, drain again, and then arrange pasta on individual plates. Spoon the hot shrimp mixture over the pasta.
Note: if using chicken instead of shrimp, precook the chicken.
MEATBALLS AND MOSTACCIOLI RIGATE
Beema
1 can condensed cream of mushroom soup
1/3 cup half and half or light cream
1 tablespoon Italian seasoning
1/2 of a 4 oz can mushroom stems and pieces
12 frozen meatballs
2 cups uncooked pasta (mostaccioli rigate is similar to penne)
About 1 cup shredded 6 cheese Italian blend
Using an 8 x 8 inch glass baking dish as your mixing bowl, combine the soup, half and half, and Italian seasoning. Let sit to allow seasoning to soften and blend. Cook pasta according to package directions; drain.
Add mushrooms and meatballs to the sauce, then the hot pasta, mixing to blend. Top with the cheese. Bake at 350° for 30 minutes.
Serve with a tossed salad.
Meatball Soup
Tasty
5 Servings
Prep: 15 min. Cook: 35 min.
1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt, optional
1/8 teaspoon pepper
1/2 pound lean ground beef (90% lean)
4 cups reduced-sodium beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 medium carrot, thinly sliced
1 teaspoon Italian seasoning
1/4 cup uncooked tiny shell pasta
In a small bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add pasta; simmer 10 minutes longer or until meat is no longer pink and pasta is tender. Freeze in 1-1/2 cup portions for up to 3 months. Yield: 5 servings.
Nutritional Analysis: One serving: 1-1/2 cups (calculated without salt) equals 248 calories, 5 g fat (2 g saturated fat), 70 mg cholesterol, 778 mg sodium, 30 g carbohydrate, 6 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Greek Meatball Soup
Jetfan27
Ingredients
1 lb. ground beef or lamb
1 medium onion grated
1/4 C raw rice
Mint finely chopped to taste
Salt and pepper
1/2 C parsley finely chopped
2 qts. or so meat or chicken stock or broth
1 egg
EGG & LEMON SAUCE ( avgolemino)
4 eggs
Juice of 2 lemons
Directions
Combine meat, rice, egg, onion, mint, salt and pepper. Make marble sized meatballs and roll in chopped parsley. Drop into simmering broth and cook until meat is done, about 35 minutes. To make egg and lemon sauce: Beat eggs well. Slowly beat in lemon juice. Temper sauce by slowly adding hot broth and stirring. Add all the sauce to the broth and stir for a minute or until slightly thickened.
German Quick Cube Steaks
NYBirder
Serves 2
2 beef cube steaks
1/2 tablespoon butter
1/2 small onion, chopped
2 tbsp. from a 1-ounce package brown gravy mix* (or use whole package if you like lots of gravy; use pkg. directions)
1/2 tablespoon white vinegar or cider vinegar
1/2 tablespoon brown sugar
*If you don’t have the gravy mix, you could use jarred, prepared gravy or make your own with bouillon.
Chop onion.
Melt butter in a heavy skillet over medium heat.
Add the steaks and onions, browning steaks on both sides.
While steaks are browning, mix gravy mix according to package directions using liquid amount for half a recipe if using 2 tbsp. of mix.
Add vinegar and brown sugar to gravy.
Pour gravy over steaks and lower heat. Cover and simmer 20 to 30 minutes (or more) until meat is tender. Check periodically to make sure liquid does not evaporate. Add water as necessary as the gravy cooks down and gets very thick.
Serve with mashed potatoes or egg noodles.
Cherry Cheesecake Muffins
1/3 cup cream cheese
2 tbsp icing sugar
1/3 cup butter, softened
2/3 cup packed brown sugar
1 egg
1 tsp grated orange rind
2 cups AP flour
2 tsp baking powder
¼ tsp salt
2/3 cup milk
1/3 cup cherry jam
2 tbsp finely chopped pecans - optional
Blend cream cheese with icing sugar; set aside.
In a bowl, cream together butter and brown sugar; beat in the egg and orange rind. Combine flour, baking powder and salt. Add to the cream mixture alternately with the milk, stirring just until blended but not over mixed.. Spoon into large greased muffin tins, filling halfway. Add 1 tsp of the cream cheese mixture and 1 tsp of cherry jam to each. Top with the remaining batter. Sprinkle with nuts, if using. Bake at 375 for 25- 30 minutes or until firm to touch. IMMEDIATELY remove from baking tins. Makes 1 dozen
Pork & Lemon Casserole
2 oz butter - I used some butter/some oil
2 medium onions, chopped
3lb pork fillet, cubed - I used pork shoulder
2 tbsp AP flour
Grated rind of 2 lemons
1 pint chicken stock
½ pint white wine
12oz button mushrooms
½ tbsp paprika
½ tsp salt
½ tsp black pepper
½ cup sour cream
2 tbsp chopped fresh parsley
Melt the butter and lightly fry the onions. Toss the meat in the flour and fry to seal the meat. Add the lemon rind, chicken stock and wine. Bring to a boil. Add the mushrooms and seasonings. Transfer to an ovenproof dish. Bake for 2 ½ hours at 325. To serve, add sour cream and parsley.
When I put this in the oven, it appeared to have a lot of liquid so I left it uncovered so some of the liquid would evaporate.
TACO LASAGNA ROLL-UPS
Beema
6 uncooked lasagna noodles
1 1/4 cup (approx) taco seasoned ground beef
1/4 cup finely chopped sweet onion
1/4 cup finely chopped black olives
2 oz. chopped mushroom stems and pieces
1 15.5 oz jar mild salsa (divided)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Cook the lasagna noodles according to package directions for baking. Drain, rinse and allow to cool just enough to handle. Preheat oven to 350°
Combine the beef, onion, olives and mushrooms along with 2 tablespoons of the salsa in a medium bowl, mix well.
In an 8" x 8" glass baking dish, spoon just enough salsa to coat the bottom of the dish.
On a sheet of waxed paper, lay out one lasagna noodle, spoon some of the beff mixture down the center of the noodle, roll up and place in baking dish, seam side down. Repeat with the next five noodles. Spoon any remaining beef mixture between the rows of the rolled noodles. Sprinkle with the mozzarella cheese, spoon the remaining salsa all over the rolled noodles, then top with the cheddar cheese.
Bake at 350° for 30 minutes or until cheeses are melted and sauce is bubbly. Allow to sit for 5 minutes before serving
Oregano-Lemon Chicken
Country Extra November 2004, p49
6 Servings
Prep: 5 min. Bake: 45 min.
Ingredients
6 bone-in chicken thighs (3 pounds)
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons dried oregano
Directions
Place the chicken in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; pour over chicken.
Bake, uncovered at 375° for 45 minutes or until a meat thermometer reads 180°, basting occasionally with pan juices.Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 147 calories, 7 g fat (2 g saturated fat), 46 mg cholesterol, 39 mg sodium, 7 g carbohydrate, trace fiber, 13 g protein.
ROASTED GREEK POTATOES
Beema
1 pound red new potatoes, skin on, scrubbed
1/4 cup lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon dried oregano, crushed
1/4 teaspooon salt
Black pepper to taste
1/2 cup water
Preheat oven to 400°. Cut potatoes into halves or quarters. Combine the rest of the ingredients, except for the water, in a jar and shake vigorously to mix.
Put the potatoes (and any other veggies) in an 8 x 8 glass baking dish, pour the lemon mixture over the potatoes, stir to coat evenly. Pour the water into the side edge of the dish. Roast for 45 minutes to an hour, turning occasionally.
Optional: Serve with a little crumbled feta cheese on top.
Apple Turnover Recipe
Buffetfan
1 Servings Prep: 15 min. Bake: 25 min.
1/4 cup all-purpose flour
Pinch salt
4 teaspoons shortening
1 tablespoon ice water
1 medium tart apple, peeled and sliced
1 teaspoon sugar
1/8 teaspoon ground cinnamon
2% milk
GLAZE:
2 tablespoons confectioners' sugar
1 teaspoon corn syrup
Pinch salt
1/2 teaspoon hot water
Directions
In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
On a lightly floured surface, roll dough into a 7-in. circle. Place apple slices on half of the circle; sprinkle with sugar and cinnamon. Fold dough over filling, sealing edges with fingers or pressing with a fork. Brush with milk. Prick top with a fork. Place on a greased baking sheet.
Bake at 375° for 25-30 minutes or until golden brown. Combine glaze ingredients until smooth; drizzle over turnover. Yield: 1 serving.
Pilaf-stuffed Pork Chops
Beema
This recipe is from the Taste of Home's Test Kitchen, with these two notes: A quick homemade gravy adds the finishing touch to these tender pork chops stuffed with rice and colorful vegetables. And: to cut a pocket in a pork chop, use a very sharp knife. Make a horizontal slit in the middle of the chop by slicing from the edge almost to the bone.
1/2 cup water
1/2 cup uncooked instant rice
1/4 cup each shredded carrot, shredded zucchini
1/4 teaspoon onion salt
1/4 teaspoon pepper, divided
2 bone-in pork loin chops, about 2 inches thick
1/8 teaspoon salt
1 tablespoon butter
3/4 cup beef broth
1 tablespoon cornstarch
3 tablespoons cold water
1/4 teaspoon browning sauce, optional
In a saucepan, bring water to a boil. Add rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the carrot, zucchini, onion salt, and 1/8 teaspoon pepper. Cover and set aside.
Cut a pocket in each pork chop; sprinkle with salt and remaining pepper. In a skillet, brown the chops in butter. Cool for 5 minutes. Stuff with the rice mixture.
Place in an ungreased 11 x 7 inch glass baking dish. Pour broth inside the dish. Cover and bake at 350° for 25 to 30 minutes.
Remove the chops and keep warm. Pour the cooking juices into a saucepan. Combine cornstarch and cold water until smooth, stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the browning sauce, if desired. Serve over the pork chops.
Asian Noodle Salad
SusanMarie1956
SALAD INGREDIENTS:
1 pkg. linguine noodles, cooked, rinsed, and cooled ( I used half pkg.)
½ heads sliced napa cabbage, or more to taste ( I didn't use it)
½ heads sliced purple cabbage, or more to taste
½ bags baby spinach, or more to taste
1 whole red bell pepper, sliced thin ( I used half )
1 whole yellow bell pepper, sliced thin ( I used half )
1 whole orange bell pepper, thinly sliced ( I used half)
1 bag bean sprouts
chopped cilantro, up to 1 bunch, to taste
3 whole scallions, sliced
1 whole cucumber peeled and sliced
1 can (about 10 oz.) whole cashews, lightly toasted in skillet
FOR THE DRESSING
1 whole lime, juiced
8 t. olive oil
8 t. Soy sauce
2 t. (up to 3 tablespoons) sesame oil
1/3 cups brown sugar
3 t. Fresh ginger chopped
2 cloves garlic chopped
2 whole hot peppers or jalapenos, chopped
Chopped cilantro
Mix salad ingredients together. Whisk dressing ingredients together & pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.
Susan's Note : Now in mine... I added Shrimp. And deleted the Jalapenos.
Chunky Fresh Mango Cake
Reminisce August/September 2009, p56
Ingredients
1/2 cup sugar
1/3 cup canola oil
1 egg
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup chopped peeled mango
1/4 cup chopped pecans
Confectioners' sugar and whipped topping, optional
Directions
In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans.
Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Garnish with confectioners' sugar and whipped topping if desired. Yield: 4 servings.
Sammie's Breakfast Burritos
Tasty/Taste of Home October/November 2010
2 Servings
Prep/Total Time: 20 min.
4 eggs
1/4 cup salsa
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon pepper
3 breakfast turkey sausage links, casings removed
1/4 cup shredded reduced-fat cheddar cheese
4 fat-free flour tortillas (6 inches), warmed
In a small bowl, whisk the eggs, salsa, chili powder, cumin and pepper; set aside.
Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain. Push sausage to the sides of pan. Pour egg mixture into center of pan. Cook and stir until set. Sprinkle cheese over the top. Remove from the heat; cover and let stand until cheese is melted.
Place 1/2 cup mixture on each tortilla; roll up. Yield: 2 servings.
Nutrition Facts: 1 burrito equals 422 calories, 21 g fat (7 g saturated fat), 467 mg cholesterol, 1,019 mg sodium, 31 g carbohydrate, 1 g fiber, 27 g protein.
Polynesian Parfaits
Tasty/Taste of Home October/November 2010
2 Servings
Prep/Total Time: 15 min.
Ingredients
1 cup (16 ounces) pineapple yogurt
1-1/2 tablespoons sugar
Dash ground nutmeg
1/2 cup granola without raisins
1/2 cup mandarin oranges, drained
1/3 cup unsweetened pineapple tidbits
3 tablespoons fresh raspberries
Directions
Combine the yogurt, sugar and nutmeg; spoon into four dishes. Top with granola and fruit. Yield: 2 servings.
Nutrition Facts: 1 parfait equals 323 calories, 6 g fat (1 g saturated fat), 6 mg cholesterol, 80 mg sodium, 64 g carbohydrate, 7 g fiber, 11 g protein.
Baked Fish with Cheese Sauce
Tasty/Taste of Home October/November 2010
2 Servings
Prep/Total Time: 20 min.
Ingredients
2 orange roughy fillets (4 ounces each)
1-1/2 teaspoons butter, melted
1 tablespoon dry bread crumbs
1-1/2 teaspoons all-purpose flour
6 tablespoons 2% milk
1/4 cup shredded cheddar cheese
3/4 teaspoon Dijon mustard
Directions
Place fish in a greased 11-in. x 7-in. baking dish. Brush with butter; sprinkle with bread crumbs. Bake at 400° for 15-20 minutes or until fish flakes easily with a fork.
Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and mustard until cheese is melted. Serve with fish. Yield: 2 servings.
Nutrition Facts: 1 fillet with 3 tablespoons sauce equals 206 calories, 9 g fat (5 g saturated fat), 94 mg cholesterol, 279 mg sodium, 7 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
Honey-Glazed Hens with Fruit Stuffing
Tasty/Taste of Home October/November 2010
2 Servings
Prep: 30 min. Bake: 1 hour + standing
Ingredients
1/4 cup butter, cubed
2 tablespoons chopped onion
2 tablespoons chopped celery
2 cups cubed day-old bread
1/4 cup dried fruit bits
1/4 cup water
Dash ground allspice
CORNISH HENS:
2 Cornish game hen (20 to 24 ounces each)
1/8 teaspoon salt
Dash pepper
1 tablespoon butter, melted
1-1/2 teaspoons honey
Directions
In a large skillet over medium heat, melt butter. Add onion and celery; cook and stir until tender. Add the bread, fruit bits, water and allspice; cover and cook for 2-3 minutes or until heated through.
Loosely stuff hens with stuffing. Tuck wings under hens; tie drumsticks together. Sprinkle with salt and pepper. Place breast side up on a rack in a shallow roasting pan. Combine butter and honey; brush over hens.
Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a meat thermometer reads 180° for hens and 165° for stuffing, basting occasionally with pan drippings. Cover loosely with foil if hens brown too quickly. Cover and let stand for 10 minutes before serving. Yield: 2 servings.
Nutrition Facts: 1 stuffed hen equals 1,115 calories, 78 g fat (32 g saturated fat), 424 mg cholesterol, 955 mg sodium, 38 g carbohydrate, 3 g fiber, 63 g protein.
Banana Rum Sundaes
Tasty/Taste of Home October/November 2010
2 Servings
Prep/Total Time: 20 min.
Ingredients
1 tablespoon butter
1/4 cup packed brown sugar
Dash ground nutmeg
2 medium firm banana, halved and sliced
2 tablespoons golden raisins
1 tablespoon rum
1 tablespoon sliced almonds, toasted
1-1/3 cups vanilla ice cream
Directions
In a large nonstick skillet, melt butter over medium-low heat. Stir in brown sugar and nutmeg until blended.
Remove from the heat; add the bananas, raisins, rum and almonds. Cook over medium heat, stirring gently, for 3-4 minutes or until bananas are glazed and slightly softened. Serve with ice cream. Yield: 2 servings.
Nutrition Facts: 1/2 cup banana mixture with 2/3 cup ice cream equals 519 calories, 19 g fat (11 g saturated fat), 59 mg cholesterol, 133 mg sodium, 85 g carbohydrate, 4 g fiber, 6 g protein.
Lime Buttered Broccoli
Tasty/Taste of Home October/November 2010
2 Servings
Prep/Total Time: 20 min.
Ingredients
2 cups fresh broccoli florets
1 tablespoon butter, melted
1 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender.
Meanwhile, in a small bowl, combine the remaining ingredients.
Drizzle butter mixture over broccoli; toss to coat. Yield: 2 servings.
Nutrition Facts: 3/4 cup equals 71 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 207 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
My Favourite Chicken Noodle Soup
16281628
Adapted from Betty Crocker - this is our family favorite and it's hard to go back to canned soup after having it!
Chicken:
1 whole chicken
Water
1 1/2 tsp salt
1/2 tsp pepper
1 stalk celery - cut into pieces
1 medium carrot - cut into pieces
1 small onion - cut into quarters
1 sprig parsley
Wash chicken. Remove excess fat. Place in Dutch oven. Add water to just cover chicken. Add remaining ingredients. Heat to boiling; skim foam, reduce heat. Cover and simmer until done - no redness remains - about 45 minutes to an hour. Allow to cool till able to handle.
Cut chicken in half and save one half (I debone and freeze). Strain broth and freeze half. Set other half aside. with remaining chicken gently tear (pull) chicken into bite size pieces.
PREPARING SOUP
1 medium carrot, sliced (about 1/2 cup)
1 medium celery stalk, sliced (about 1/2 cup)
1/2 medium onion, chopped (about 1/4 cup)
1/2 cup uncooked medium noodles
Snipped parsley
Place the broth (about 2 1/2 - 3 cups) in large pot. Heat broth, carrots, celery and onion till boiling. Reduce heat. Cover and simmer until carrots are tender - about 15 minutes. Stir in noodles and chicken. Heat to boiling. Reduce and simmer uncovered until noodles are done - about 7 - 10 minutes. Sprinkle with parsley.
Chicken with Mushroom Marsala Sauce
Beema
3/4 cup marsala cooking wine
1/2 teaspoon rosemary, crushed
1 teaspoon dry parsley flakes
2 cups sliced fresh white mushrooms
2 tablespoons butter
1 nine oz package grilled chicken breast strips, original
1 cup water
2 packages chicken gravy mix
1 8 oz.package wide egg noodles, cooked to package directions
Combine the marsala with the crushed rosemary and dry parsley. Set aside to allow herbs to soften.
Saute the mushrooms in a large skillet in the butter for 10 minutes or until browned and fully cooked. Add the chicken strips to the skillet, cover and turn off the heat, leaving the skillet on the burner.
In a small saucepan, follow the directions for making the gravy, using the marsala wine and just one cup of water. When thickened, stir into the chicken and mushroom mixture, and serve over hot egg noodles.
(I used the packaged chicken as I was in a hurry, but this recipe could be made with one large chicken breast, sliced and sauted along with the mushrooms.)
Pumpkin Raisin Muffins (I omit nuts and double raisins)
Tasty
¾ c corn oil
1 tsp baking soda
1 c brown sugar
½ tsp salt
2 eggs
1 tsp cinnamon
1 c canned pumpkin
¼ tsp gr cloves
½ c raisins
¼ tsp ginger
½ c chopped nuts
¼ tsp nutmeg
1 ½ c A P flour
1/3 c milk
1 ½ tsp baking powder
In a large bowl, blend oil, brown sugar, eggs, pumpkin, raisins and nuts. In a separate bowl, sift together remaining dry ingredients and add to pumpkin mixture without too much stirring. Add 1/3 cup of milk and blend gently. Fill muffins cups ¾ full and bake @350 for 20 - 25 minutes. Check at 20 minutes and remove as soon as muffin does not dent when touched. These muffins will be even moister the second day. Freeze well.. 16 average size muffins.
Hamburger & Cheese Quiche
Tasty
1 unbaked 9" pie shell
1/2 lb. lean beef hamburger
1/3 c. onion chopped
1/2 c. mayonnaise
1/2 c. milk
1 tbsp Dijon mustard
2 eggs
1 tbsp. cornstarch
1c. cheddar cheese grated
salt & pepper to taste
Saute meat and onion. Drain fat and set aside. Blend together mayonnaise, milk, mustard, eggs and cornstarch. Stir in meat, cheese and seasonings. Pour into pie shell.
Bake 350 for 35 minute or till golden brown. After removing from oven allow to set 5 minutes
Slow Cooker Beef Fajitas
Beema
This recipe is my own adaptation of a CHILI'S recipe, a restaurant based in Dallas.
1 1/2 pounds sirloin steak
1 4oz can diced green chiles
1 envelope Fajitas seasoning mix
2 cups water
1 large red onion
1 large green bell pepper
Olive oil
Flour tortillas, 8 " (allow two per person)
Shredded Cheddar cheese (or Mexican cheese blend)
Salsa (optional)
Cut the sirloin into bite sized pieces. Place in a 3 quart slow-cooker, along with the chiles, fajitas seasoning mix, and water. Cook on LOW for 6 to 8 hours.
Cut the onion and green pepper into small strips; sauté in oil until tender soft.
Warm the tortillas in the microwave just before serving.
Drain the beef mixture. Spread in the center of each tortilla, top with cheese, salsa, and the onion and pepper mix. Roll up the tortillas to serve.
Halibut Steak with Vegetables
Cardinal Puff
3/4 lb. Halibut Steak*
2 Tablespoons lemon juice
1/2 teaspoon salt
1 small tomato, sliced
1 carrot shredded
2 Tablespoons chopped onion
Lemon wedges
Place Halibut steak in a baking dish. Pour lemon juice & salt over fish, followed by mixture of tomato, carrot, & onion. Bake, covered for 25 - 30 minutes in a 350* oven. Remove from oven. Garnish with lemon wedges.
Pressure Cooker Spare Ribs
NYBirder
2-3 servings
1/2 tablespoon vegetable oil
1/2 medium onion, chopped
1 garlic clove, chopped
1/3 cup of your favorite prepared barbecue sauce
1/3 cup water
1 1/2 pounds pork spare ribs
Salt and pepper
Heat oil over medium heat in the pressure cooker and sauté onions and garlic for 2 minutes. Stir in barbecue sauce and water and simmer 5 minutes.
Add spare ribs and close pressure cooker lid. Bring to high pressure and cook for 18 minutes. Release pressure using the natural release method.
Remove ribs from the cooker and transfer to an oiled broiler rack. Season with salt and pepper. Position broiler pan 6 inches from source of heat. Broil lightly on one side and remove from oven. While ribs are broiling, boil remaining cooking liquid over medium high heat until it begins to thicken (about 5 minutes). Brush the thickened sauce over the ribs and broil for an additional 2-3 minutes. Turn over, brush sauce on and broil for 2-3 more minutes
Strawberry Sandwich
Red Savage
Serves 1
You Will Need
1/2 slice Mestemacher or other dense 3-grain bread (equal to 65 calories)
2 teaspoons farmer cheese
3 strawberries, sliced
1/2 teaspoon honey
Coarsely ground black pepper (optional)
What to Do
Place the bread on a plate and spread with the farmer cheese. Top evenly with the strawberries and drizzle with the honey. Add black pepper, if desired. Cut in half and eat.
NUTRITION FACTS: Calories: 104; 18; Fat: 1.9g; Saturated Fat: 0.5g; Cholesterol: 3mg; Sodium: 236mg; Carbohydrates: 18.1g; Dietary Fiber: 3.7g; Protein: 3.9g
CHEEZY SCALLOPED POTATOES AND HAM -slow cooker
Beema
1 24 oz. package loose-pack frozen hash brown potatoes with onion and peppers
2 cups diced fully cooked ham (not honey baked - too sweet)
1 2oz jar diced pimiento, drained
1 tablespoon snipped fresh parsley (or 2 teaspoon dried)
1/4 teaspoon black pepper
1 11oz. can condensed cheddar cheese soup
3/4 cup milk
Combine first five ingredients in a 4 quart slow-cooker. In a medium bowl, combine the soup and milk until smooth. Pour over the mixture in the crock pot.
Cover and cook on LOW for 4 to 5 hours (not recommended for high setting). Stir before serving.
New Orleans Style Shrimp
Beema
Served with a side of rice, a few slices of ice cold tomatoes and a dinner roll, you will swear this dish came from a fine restaurant in the French Quarter.
4 tablespoons butter, melted
1 tablespoon Tabasco sauce
2 clove garlic, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon finely chopped fresh parsley
Dash of dried rosemary
1/4 cup white wine
6 to 8 extra-large shrimp. peeled and deveined, tail removed
1 lemon
Preheat oven to 400°
In a shallow 8 x 8 glass baking dish, combine all ingredients except the shrimp and the lemon. Stir until evenly combined. Add the shrimp and stir just to coat. Then arrange the shrimp on the bottom on the dish next to one another, and bake for about 8 minutes.
Immediately change the oven setting to broil, and cook the shrimp for another 2 minutes or more, until hot and bubbly. Squeeze some fresh lemon juice over the shrimp and serve.
Note: when making rice to go with a food that is highly seasoned, it might be best to make a plain rice, or at least one that has a compatible flavor. If there are any drippings left in the baking dish they can be added to the rice to continue the shrimp flavors.
Recipe is easily doubled to serve more. Allow at least four large shrimp per person. You can use fresh or frozen shrimp, any variety except the small popcorn shrimp bits.
Oven Roasted Vegetables
16281628
5 small red potatoes, quartered
1 large onion, quartered
1 c baby carrots
½ tsp salt
¼ tsp pepper
1/8 c olive oil
½ tsp rosemary, crumbled
1 ½ T lemon juice
1 small zucchini, sliced
½ medium green pepper, sliced
Preheat oven 425. Mix potatoes, carrots and onions in a 13 x 9 inch dish. In a small bowl combine oil, salt, pepper, rosemary, and lemon juice. Mix and pour over vegetables. Stir thoroughly to coat. Cook for 30 minutes, stirring occasionally. Remove from oven. Add zucchini and green pepper. Roast for another 15 minutes, stirring occasionally.
Beef and Spinach Lasagna Roll-Ups
Pegg_KS
1/4 lb extra lean ground beef
3 tablespoons chopped onion
1 jar (14-oz.) tomato pasta sauce
1 egg white
1/2 cup ricotta cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano leaves
3/4 cup shredded mozzarella cheese (3 oz)
4 (8x2 1/2-inch) frozen precooked lasagna noodles, thawed
1 cup fresh baby spinach leaves, washed, stems removed
DIRECTIONS
Heat oven to 350°F. In 8-inch skillet, cook beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in 1/2 cup of the pasta sauce. Remove from heat.
In bottom of ungreased 8-inch square (2-quart) glass baking dish, spread 3 tablespoons of the remaining pasta sauce. In medium bowl, beat egg white. Stir in ricotta cheese, Parmesan cheese, oregano and 1/2 cup of the mozzarella cheese.
Spread 1/4 each of ricotta mixture, spinach leaves and beef mixture over each lasagna noodle. Starting with short side, gently and loosely roll each noodle; place seam side down over sauce in baking dish. Top roll-ups with remaining sauce. Cover with foil.
Bake 30 to 40 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/4 cup mozzarella cheese. Bake an additional 2 to 4 minutes or until cheese is melted. Let stand 5 minutes before serving. Makes 2 servings.
Parmesan-Dijon Chicken
Beema/Betty Crocker
2 tablespoons butter or margarine, melted
1 tablespoon Dijon mustard
6 tablespoons dry bread crumbs (any flavor)
2 tablespoons grated Parmesan cheese
3 boneless, skinless chicken breast halves
Heat oven to 375° Mix melted butter and mustard in a shallow dish. In a large plastic bag, mix bread crumbs and cheese.
Dip one piece of chicken at a time into the butter, coating all sides. Then, place chicken in the bag of bread crumbs, seal bag and toss to coat. Place chicken in a single layer in an ungreased 8 x 8 glass baking dish.
Bake uncovered 20 to 30 minutes, turning once, until juices of chicken are no longer pink.
Note: Additional seasonings may be added to the bread crumb mixture, such as basil, thyme, sage, dill or seasoned salt.
Braised Greek Chicken & Artichokes
jetfan27
2 tablespoons olive oil
4 chicken breast halves
2 (6 ounce) jars marinated artichoke hearts drained reserving 2 Tablespoons marinade
3/4 cup chicken broth
1 tablespoon fresh lemon juice
1 teaspoon lemon peel grated
1/4 teaspoon dry crushed red pepper
3 tablespoons fresh oregano chopped
Directions
Heat oil in heavy large skillet over medium high heat
Sprinkle chicken with salt and pepper
Add chicken to skillet, and sauté until browned on both sides, about 10 minutes
Add 2 Tablespoons reserved marinade, broth, lemon juice, peel, and crushed red pepper.
Reduce heat to low, cover; simmer until chicken almost cooked through, about 10 minutes.
Uncover; stir in artichokes and 2 tablespoons oregano
Simmer until liquid is slightly reduced, and chicken is cooked through, about 5 minutes.
Stir in 1 Tablespoon oregano
Season with salt and pepper.
Autumn Chowder
Country Woman November/December 2002, p37
2 Servings
Prep: 10 min. Cook: 35 min.
Ingredients
2 bacon strips, diced
1/4 cup chopped onion
1 medium red potato, cubed
1 small carrot, halved lengthwise and thinly sliced
1/2 cup water
3/4 teaspoon chicken bouillon granules
1 cup milk
2/3 cup frozen corn
1/8 teaspoon pepper
2-1/2 teaspoons all-purpose flour
2 tablespoons cold water
3/4 cup shredded cheddar cheese
Directions
In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Yield: 2 servings.
Nutrition Facts: 1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.
Classic Chicken Salad
Beema
5 oz. carved chicken breasts (1/2 package Perdue Short Cuts)
1/3 cup diced celery
1/4 cup diced sweet onion
1/4 cup diced cucumber
3 hard boiled eggs, sliced and sliced again
1/4 cup sliced green olives with pimento
1 heaping tablespoon Beer 'n Brat mustard with horseradish
1 heaping tablespoon bottled Kraft Ranch dressing
1/2 cup Hellmann's mayonnaise
1/2 head iceberg lettuce
Combine first six ingredients in a salad bowl.
In a small bowl or large measuring cup, combine the mustard, ranch dressing and mayo, stirring until well-blended.
Pour the dressing into the chicken mixture, mixing until well combined.
Tear or cut the lettuce into edible bite sizes, spread evenly on two large dinner plates, and spoon salad over the lettuce.
Serve with garlic toast.