2010 July Recipes--Cooking For Two

[nybirder]

Cooking For Two
2010 July Recipes

1. Wine Chicken with Carrots
2. Slow Cooked Honey Glazed Ham
3. Fruitcake
4. Crockpot Roast with Herbed Gravy
5. Chicken Taco Meat
6. Chicken and Salsa Skillet
7. Little Smokies Wraps
8. Ham Spinach Quiche
9. ~French Dip Roast~
1o. Die for Crock Pot Roast
11. Easy Breaded Oven Pork Chops
12. The No Wrap Wrap
13. Sausage Stuffed Baked Potato
14. Beema's Slaw
15. Lemon Pudding Cake
16. Swordfish with Peppercorn Sauce
17. Ham & Swiss Crescent Rolls
18. Hamburger & Cheese Quiche
19. Swiss Cheese and Sausage Deep Dish
20. Vegetable Cream Soup
21. Potato-Topped Casserole
22. Crescent Sausage Rolls
23. Sloppy Tacos
24. Open Faced Grilled Ham-Cheese-Tomato Melts
25. Asian Chicken Salad
26. New England Bread Pudding
27. Apple Bran Muffins
28. Bacon Blue Cheeses Stuffed Burgers for 2
29. Chicken Continental
30. Fire Island Ziti
31. Shrimp Pad Thai for Two Recipe
32. Olive Garden Fettucine Alfredo
33. Shrimp Boiled in Beer (4 Servings)
34. Ihop Colorado Omelet
35. Rustic Peach Pie for 6-7” Pan
36. My Mother’s Chicken Parmesan
37. Italian Butter
38. True Italian Meatballs
39. 24 Hour Omelet
40. Onion Rings
41. Mango Peach Salsa for Fish, Shrimp Or Chicken
42. Mini Pecan Pies
43. Orange Glazed Pork Chops
44. Toad in The Hole
45. Hamburger Cookies
46. Sweet and Sour Pork
47. Tzatziki
48. Creamed Chicken for One Or Two & Other Assorted Uses for It
49. Chicken Stew for 2
50. Salmon Louis Salad
51. Chicken Picatta
52. Burmese Soup
53. Parmesan Basil Spaghetti
54. Maple Salmon with Mushroom Couscous
55. Luscious Lemon Bars
56. Glazed Raspberry Pie
57. Apple Pancakes
58. Polish Sausage in Beer
59. Italian Sausage Lasagna
60. Chicken Cacciatore
61. Homemade Bread
62. Traditional Salisbury Steak
63. Zesty Lemon Potatoes
64. Honey Peanut Bar Cookies
65. Shrimp Marinara with Angel Hair Pasta
66. Apricot Pecan Stuffed Tenderloin
67. Green Tomato BLT Sandwich
68. Dutch Baby Pancakes
69. Potato Cakes for Two
70. Potato Scones
71. Stovetop BBQ Country Ribs
72. Skillet Drop Bisquits
73. Mayonnaise Rolls
74. Green Beans with Vinaigrette
75. Dilly Tomato Soup
76. Lasagne Masquerade
77. Quick and Easy Rolls
78. Saucy Sirloin Beef Tips
79. Szechuan Chicken
80. Muddle Pudddle

WINE CHICKEN WITH CARROTS
Beema
1 1/2 lbs. chicken (breasts or thighs, or both)
1 tablespoon all-purpose flour
2 teaspoons paprika
1/4 teaspoon dried basil leaves
1/4 teaspoon dried summer savory
Dash black pepper, salt to taste
2 tablespoons butter or margarine
1/2 cup dry white wine or 1/4 cup orange juice
1 carrot peeled, sliced
1/4 green bell pepper cut into thin slices
Wash chicken, pat dry. in a plastic bag, blend together flour, herbs, salt and pepper. Shake chicken pieces, a few at a time, in the flour mixture.
Heat butter in wide skillet. Lightly brown chicken pieces, a few at a time.
Place chicken in a shallow casserole or glass baking dish. Add the wine or orange juice and green pepper. Cover and bake at 375° for about 35 minutes. Uncover and bake another 10 - 12 minutes or until chicken pieces are tender and carrots are tender-crisp.

Slow Cooked Honey Glazed Ham
A year of slow cooking/Tasty
5-7 pound bone-in ham
1/4 cup apple cider vinegar
1/4 cup honey
1/4 cup butter, melted
1 teaspoon gluten free Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons ground thyme
Use a 6-quart slow cooker. Unwrap ham, and discard flavor packet. Put ham into slow cooker. in a small bowl, combine vinegar, honey, butter, Worcestershire sauce, sugar, and thyme. Pour mixture evenly over the ham. Cover and cook on low for 6 hours, or until heated through.
I cook it in the oven at about 300 for 4 hours or thereabouts

Fruitcake
BobbiJo_az
3 Tbsp + 1 tsp butter at room temp. plus more for greasing the molds.
2 Tbsp. AP flour, + more for the molds
1/2 cup toasted, chopped pecans or walnuts
1/4 cup diced dried pineapple
1 ounce semisweet chocolate chips (small ones best)
1 Tbsp. + 1 tsp. finely minced crystallized ginger
2 Tbsp. + 2 tsp. sugar
1 medium egg or 3 Tbsp. egg substitute
2 Tbsp. amaretto, + more for soaking the cakes
1 tsp. grated orange zest
2 Tbsp. cake flour
1/8 tsp. salt
There is a sauce listed in the printed recipe, but since this is a gift, I will skip this when I wrap the cake.
Sauce:
1 ounce semisweet chocolate chips
2 Tbsp. whipping cream
2 tsp. amaretto
Pan needed: Jumbo muffin pan (3/4 cup each) or 6 1-cup molds
Place a raack in the center of the oven and preheat the oven to 300 degrees F. Grease and lightly flour 2 of the molds or muffin cups, tapping out the excess flour. Set the pan aside.
Place the pecans, pineapple and ginger in a small bowl and mix well. Set aside.
Place 3 tablespoons plus 1 teaspoon butter and the sugar in a medium-size mixing bowl and beat with a hand-held electric mixer on medium speed until the mixture is creamy, about 1 minute. (The mixture will look curdled.) Sift 2 Tbsp. AP flour, cake flour and salt together over the batter. Beat the flour mixture into the egg mixture on low speed just until blended, 10 to 15 seconds. Then stir in the pineapple and nut with a wooden spoon.
Spoon the batter into the prepared molds, dividing it evenly between them. Fill the empty cups halfway with water to prevent them from scorching. Bake the cakes until a toothpick inserted near the center of one comes out clean -- 32 to 38 minutes. Remove from the oven and place on wire rackto cool for 10 minutes. Carefully pour the water out of the extra molds and turn the cakes out in a wire rack. Brush the molded sides with 2 Tbsp. of additional amaretto while they are still hot. Let the cakes cool completely.
Cut two 10-inch squares of double thickness cheesecloth. Pour about 1/3 cup of amaretto into a small bowl. Dip one of the cheese cloths squares into the amaretto and squeeze it out gently to remove some, but not all of the liqueur. Wrap one of the cakes in the cheesecloth, then in aluminum foil (I will probably wrap with soaked cheesecloth followed by parchment paper then sealed in aluminum foil.) Repeat with the other cake. Put the wrapped fruitcakes in the refrigerator and chill them for at least 1 week or up to 2 weeks (Then put in freezer). After the cakes have been in the refrigerator for 3 days, unwrap and brush with more amaretto. Rewrap and return to refrigerator.
Bring cakes to room temperature before serving. While warming, make the sauce by placing the ingredients in small saucepan and warm over low heat stirring occasionally, until the chocolate melts and the sauce is smooth..
Unwrap the cakes, place on serving plates and drizzle sauce over each cake.

Crockpot Roast with Herbed Gravy
Beema
1 chuck roast
1 tablespoon cooking oil
1/2 cup chopped onion
1/2 cup port wine or marsala
1/4 cup catsup
3 tablespoons quick-cooking tapioca
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
2 cloves garlic, minced
(hot noodles, rice or potatoes)
Trim fat from the pot roast. If necessary, cut roast to fit into the crockpot. in a skillet, brown roast on all sides in hot oil. Drain off fat. Transfer the meat to the crockpot. (Do not skip the browning.... it really helps make a better roast)
in a bowl, combine onion, port or marsala catsup, tapioca, Worcestershire sauce, thyme, oregano and garlic. Pour over roast.
Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. Transfer roast to serving platter. Skim fats from gravy. Serve over hot cooked noodles, rice or with potatoes.
(Optional: you can add a few baby carrots to the pot !)

Chicken Taco meat
California Chou
Mince 1/2 an onion, 3 cloves of garlic
Saute in olive oil until softened.
Add cut up chicken, about a cup of water, oregano, chilli powder, cayenne pepper, black pepper, and salt to taste. Cook down until water is absorbed. Adjust seasonings to taste.

Chicken and Salsa Skillet
Beema
1 cup penne pasta, uncooked
1/2 lb. boneless skinless chicken breast, cut into cubes (use scissors)
6 oz prepared salsa
1/2 cup frozen cut corn, thawed
1/2 green bell pepper, cut into thin strips
1/4 cup black olives, sliced
1/2 cup shredded Mexican style cheese
Cook pasta according to package directions.
Meanwhile, heat skillet, sprayed with cooking spray on medium high heat. Add chicken, cook and stir 2 minutes. Stir in salsa, corn and peppers, bring to a boil. Reduce heat and simmer on medium-low 10 minutes or until chicken in cooked through, stirring occasionally.
Drain pasta. Add to chicken mixture, mix lightly. Sprinkle with cheese. Remove from heat, cover and let stand 1 minute or until cheese melts.

Little Smokies Wraps
Beema
1 can refrigerated crescent dinner rolls
8 little smokies (or 4 hot dogs)
4 slices American cheese
Heat oven to 375° Unroll crescent dough. On parchment paper, separate into 8 triangles. Cut each triangle in half, lengthwise, giving you 16 triangles.
Cut each little smokie in half lengthwise (or each hot dog in half crosswise and then in half again lenghwise). Cut each cheese slice into four strips, and place one frank and one cheese strip on the top (flat edge) of each of one triangle, and roll up. Place, seam side down, on baking sheet.
Bake 10 to 13 minutes or until golden brown.
Supply ketchup and mustard in little dipping cups, along with some pretzels or chips

Ham Spinach Quiche
Beema
1 cup (4 oz) shredded cheddar, divided
1 unbaked 9" pastry shell (I use the refrigerated one)
1 cup diced fully cooked ham bits
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry.
1/4 cup finely chopped onion
2 eggs
3/4 cup milk
3/4 cup regular mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350°. Put unbaked pastry shell in pie plate, and sprinkle 1/4 cup cheese into the shell. in a bowl, combine the ham, 1/2 cup spinach, onion and remaining cheese (save the remaining spinach for another use*). Spoon this mixture into the shell. in a bowl, which the eggs, milk, mayo, salt and pepper; pour over the ham mixture.
Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.

French Dip Roast
Lindachicken/Elza/Tasty
3 ½ to 4 pounds boneless roast (I always use a lean cheap cut)
½ cup soy sauce (I used the lite soy sauce, lower sodium).
1 beef bouillon cube
1 bay leaf
3 to 4 peppercorns
½ teaspoon dried rosemary, crushed (you may want to use less if you don't like rosemary)
1 teaspoon dried thyme
1 teaspoon minced garlic r (or garlic powder) this is Optional!!
12 French rolls, split
Place roast in a 5-quart slow cooker. Combine soy sauce and next 6 ingredients. Pour over roast.
Add water to slow cooker until roast is almost covered.
Cook, covered, on LOW for 7 hours or until very tender.
Remove roast, reserving broth.
I like to shred the roast with two forks and serve on sandwich rolls with the broth on the side for dipping. Oh baby! We LOVED this :)

To Die for Crock Pot Roast
cubbybear/Tasty
1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water
Place roast in crockpot. Mix all three envelopes and sprinkle on top of roast. Pour water in the bottom of the crockpot. Cover and cook on low 6 to 7 hours.

Easy Breaded Oven Pork Chops
C3clarke
2 nice bone-in chops, salt and peppered them and covered them on both sides with mayo--I used light. Then bread them in bread crumbs seasoned with a lot of dry Italian seasoning and garlic powder. Bake them at 350 for about 45 minutes, or till golden brown. So good, moist and tender and easy.

The No-Wrap Wrap
Beema
This consists of making a wrap using NOT a tortilla but a couple of large slices of either deli sliced ham, turkey, roast beef or pastrami as the "wrap." I make an egg salad, add a few bits of diced tomatoes, maybe some sliced black olives, a few leaves of lettuce to help hold the salad together, and then wrap the whole thing in two or three slices of meat.
When I use the pastrami, I will add some Swiss cheese, a little Bavarian style sauerkraut, and use a Russian dressing, to resemble a Reuben.
Usually, two wraps are more than enough for a lunch, along with a slice of dill pickle and maybe some chips.

Sausage Stuffed Baked Potato
Beema
for each serving:
1 russet potato, scrubbed clean
2 tablespoons cooked bulk sausage (I use the Italian flavored mostly)
2 tablespoons shredded cheddar
1 or 2 dollops sour cream
Put the potato on a microwaveable plate. Prick several places with fork tines.
Microwave on high for 8 to 10 minutes or until tender (timing will change if you are doing more than one potato)
As soon as the potato is done, pop the sausage (in a small glass dish) into the microwave for 30 seconds to heat. Meanwhile, cut the potato lengthwise down the top, use a fork to fluff up a bit, then top with the sausage, cheese and sour cream.

Beema's Slaw
2 cups thinly sliced fresh cabbage
1 cup thinly diced carrot sticks
8 to 10 mild pickled okra (from a jar), sliced
1/3 cup Marie's Cole Slaw Dressing
1/3 cup Marie's Chunky Blue Cheese Dressing
Combine all ingredients, Serve with crackers or garlic toast.

Lemon Pudding Cake
geema
This was in one is from TOH Cooking for 1or 2 magazines (G’dau Devin and I really liked it).
1 egg, separated
1/2 cup sugar
1/3 cup milk
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 t grated lemon peel
1/8 teaspoon salt
Whipped cream, optional
in a mixing bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, peel and salt, beat until smooth.
Beat egg white until stiff peaks form; gently fold into lemon mixture.
Pour into two ungreased 6-oz custard cups (cups will be very full).
Place the cups in an 8-inch square baking pan (or any pan more than 1 inch deep).
Pour boiling water into pan to a depth of 1 inch.
Bake at 325°F for 40-45 minutes or until a knife inserted near the center comes out clean and top is golden.
Serve with whipped cream if desired (good without whipped cream).
Yield: 2 servings.

Swordfish with Peppercorn Sauce
cast iron king
¼ cup softened butter
2 tsp chopped parsley
1 clove garlic, minced
½ tsp ground mixed peppercorns + more for sprinkling
½ tsp packed grated lemon zest
1 Tbsp olive oil
4 inch-thick swordfish fillets, about 6 oz each
Salt to taste
Preheat oven to 400F.
Mash butter, parsley garlic, peppercorns and lemon zest in a small bowl, mixing well. Add salt to taste.
Heat oil in ovenproof skillet over medium-migh heat. Sprinkle swordfish with salt and peppercorns. Sear one side in skillet until nicely browned, about three minutes. Turn fillets over and transfer to oven, roasting until just cooked through, about 10 minutes. Transfer filets to serving plate. Add butter mixture to skillet and deglaze over medium high heat until better is melted and bubbling. Pour deglazed butter sauce over fillets and serve.

Ham & Swiss Crescent Rolls
tasty
1 can crescent rolls (usually a quantity of 8)
4 slices of ham, cut in half to make 8
4 slices of Swiss cheese, cut in half to make 8
a few tablespoons of honey mustard
1/4 cup shredded fresh parmesan
Preheat over to 375 F. Unroll crescents to make 8 triangles. Place ham and swiss flat on triangle and roll up to make secure. Place all 8 roll ups on baking stone or in baking dish. Smear a little honey mustard on top of each roll up. Sprinkle with the parmesan. Bake for approximately 15-20 mins, until golden brown and has an almost crusty appearance.
Serving Suggestions Breakfast or lunch

Hamburger & Cheese Quiche
Tasty
1 ready made pie shell
1/2lb ground beef
1/4 cup chopped onion
1/2 cup mayonnaise
1/2 cup milk
2 eggs
1 tbsp cornstarch
1/4 tsp salt
1/8 tsp pepper
1 tbsp Dijon mustard
1 1/2 cups shredded cheddar cheese
Cook ground beef and onion - drain. in a bowl, blend mayo, milk, eggs, cornstarch, mustard, salt and pepper. Stir in the meat and onion. Add the cheese and mix well. Bake at 350F for 35 - 40 minutes.

Swiss Cheese and Sausage Deep Dish
salsarose
8 oz Pkg brown and serve sausages -used regular butcher sausages
1 c Bisquick baking mix
1/4 c Cold water
6 oz Shredded Swiss cheese
2 Eggs
1/4 c Milk
Salt & Pepper to taste
Cook sausages as directed on package; drain.
Heat oven to 375 F. Grease round pan, 9 x 1-1/2 inch.
Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Press dough in bottom and 1 inch up side of pan with fingers floured with baking mix.
Arrange sausages in spoke fashion on dough; sprinkle with cheese. Beat eggs with fork; stir in milk, salt and pepper. Pour over sausages and cheese.
Bake until puffed and golden brown, about 25 minutes.

Vegetable Cream Soup
tasty
3/4 cup diced carrots
3/4 cup diced potatoes
1 small onion, chopped
1 tsp salt
dash pepper
2 cups water
3 tbsp butter
3 tbsp flour
2 1/2 cups milk
1/2 cup chopped cooked ham
1/2 cup peas
Put the diced carrots, potatoes, onion, salt, pepper and water together in a large pot and cook, covered, until the vegetables are tender.
Melt the butter in a small saucepan, and add flour. Gradually add milk and cook until thickened. Add to soup. Add ham and peas. Heat thoroughly.

Potato-Topped Casserole
Cardinal Puff
1 - Tablespoon shortening
1 - small onion, thinly sliced
1 - stalk celery, chopped
1/2 green pepper, chopped
1 - small bay leaf
1/3 cup catsup
3/4 cup water
1/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2-1/3 to 3 cups cooked beef, cubed
1/2 cup cooked carrots
1 - cup mashed potatoes,(leftover or instant)
1 - Tablespoon melted butter
Melt shortening in 10-inch skillet. Add onion, celery, green pepper & bay leaf. Cook 8 minutes. Pour in catsup & water; stir until blended. Heat until mixture bubbles. Remove from heat. Season with sugar, salt, pepper & Worcestershire sauce. Remove bay leaf. Add beef & carrots. Mix well. Pour into two 1-1/4-cup casseroles. Squeeze mashed potatoes through a pastry bag over top of casserole. Drip melted butter over potatoes. Bake in preheated 350* oven 20 to 25 minutes.

Crescent Sausage Rolls
Cooking for 2 - fall 2006
1/3 pound bulk pork sausage, cooked and drained
1 teaspoon garlic powder
1 teaspoon minced fresh parsley
1/2 teaspoon grated Parmesan cheese
1/4 teaspoon dried basil
1 egg, lightly beaten, divided
1 tube (4 oz) refrigerated crescent rolls
1/2 cup shredded cheddar cheese in a small bowl, combine the sausage, garlic powder, parsley, Parmesan cheese, basil and 2 tablespoons beaten egg. Unroll crescent dough and separate into two rectangles. Place on an ungreased baking sheet; seal perforations.
Spoon sausage mixture into the center of each rectangle. Sprinkle with cheddar cheese. Roll up from a long side; pinch seam to seal. Brush with remaining egg. Bake at 350° for 15-20 minutes or until golden. Cut into slices; serve warm. Yield:2 servings.

Sloppy Tacos (served on a bun)
Beema
1/2 lb. ground beef
8 oz. chunky salsa
4 buns
4 slices American cheese
Brown the meat in a medium skillet, drain and return to skillet. Stir in the salsa until heated through. Spoon onto buns and top with a slice of cheese. Say "YUMMMM!"

Open Faced Grilled Ham-Cheese-Tomato Melts
Beema
Per Person:
2 slices garlic bread, thickly cut from a loaf
1 tablespoon mayonnaise
4 slices tomato
1/4 cup freshly shredded Cheddar cheese
4 deli slices ham (any variety)
salt and pepper to taste
Preheat oven to 450°. (Can be made in toaster oven - temperature may need to be adjusted) Place each slice of bread on a baking sheet and bake for 4 minutes or until toasted. Spread each slice with mayonnaise, then top each slice with 2 slices ham, 2 slices tomato, top with half the cheese then sprinkle with salt and pepper to taste. Bake two more minutes until cheese melts.

Asian Chicken Salad
Beema
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon Dijon mustard
1 tablespoon grated or ground ginger
1/4 teaspoon dried hot red pepper flakes
~~~~
1 medium cucumber
1 1/2 cups cooked chicken, coarsely shredded
2 cups shredded cabbage
2 scallions, trimmed and finely chopped
1/4 cup chopped fresh cilantro (optional)
Combine all the first seven ingredients in a jar with tight lid, or salad dressing cruet. Shake well and set aside.
Peel cucumber and cut in half, lengthwise. (Discard seeds if you prefer). Cut each half in half, and then thinly slice. Combine with chicken, cabbage, scallions and cilantro in large salad bowl. Toss salad with dressing and serve immediately.

New England Bread Pudding
Beema
3 1/2 cups milk
1/4 cup butter
2 cups dry bread cubes
1/2 cup sugar
2 eggs slightly beaten
1/2 cup sherry
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon nutmeg
1 cup seedless raisins
Preheat oven to 375°. Scald milk, add the butter and pour the hot liquid over the bread cubes. Soak about 5 minutes, then add the sugar, eggs, sherry and spices. Add the raisins.
Pour the mixture into a buttered baking dish. Set the dish in a pan of hot water and bake until a knife inserted in the center comes out clean, about one hour.

Apple Bran Muffins
TOH/Tasty
ingredients
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/3 cup 2% milk
1 egg
2 tablespoons packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup All-Bran
2/3 cup shredded peeled tart apple
1/3 cup chopped walnuts
1/3 cup raisins
Directions
in a large bowl, combine the first six ingredients. in another bowl, combine the milk, egg, brown sugar, oil and vanilla. Stir into dry ingredients just until moistened. Fold in remaining ingredients.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 6 muffins.
Nutrition Facts: 1 muffin equals 208 calories, 10 g fat (1 g saturated fat), 36 mg cholesterol, 192 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein.
Apple Bran Muffins for Two published in Taste of Home August/September 2010

Bacon Blue Cheeses Stuffed Burgers for 2
TOH/Tasty
ingredients
3/4 pound lean ground beef (90% lean)
4-1/2 teaspoons cream cheese, softened .
3 tablespoons crumbled blue cheese
3 tablespoons bacon bits
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 pound sliced fresh mushrooms
1-1/2 teaspoons olive oil
1-1/2 teaspoons water
1-1/2 teaspoons Dijon mustard
2 whole wheat hamburger buns, split
2 tablespoons mayonnaise
2 romaine leaves
4 tomato slices
Directions
Shape beef into four thin patties. Combine the cream cheese, blue cheese and bacon bits; spoon onto the center of two patties. Top with remaining patties and press edges firmly to seal. Combine the salt, garlic powder and pepper; sprinkle over patties.
Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear.
Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in water and mustard.
Serve burgers on buns with mayonnaise, romaine, tomato and mushroom mixture. Yield: 2 servings.
Nutrition Facts: 1 stuffed burger equals 675 calories, 40 g fat (13 g saturated fat), 140 mg cholesterol, 1,308 mg sodium, 31 g carbohydrate, 5 g fiber, 48 g protein.
Bacon-Blue Cheese Stuffed Burgers for Two published in Taste of Home August/September 2010

Chicken Continental
TOH/Tasty
ingredients
1/3 cup uncooked brown rice
1 tablespoon plus 1 teaspoon cornstarch, divided
1/8 teaspoon garlic-herb seasoning blend
2 boneless skinless chicken breast halves (5 ounces each)
1-1/2 teaspoons olive oil
6oz sliced fresh mushrooms
2 green onions, thinly sliced
2 tablespoons balsamic vinegar
1 garlic clove, minced
1-1/2 teaspoons capers, drained
1/3 cup reduced-sodium chicken broth
1 bay leaf
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 teaspoons cold water
Directions
Cook rice according to package directions. in a small bowl, combine 1 tablespoon cornstarch and the seasoning blend; sprinkle over chicken on both sides.
in a large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes longer.
Return chicken to the pan; carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a meat thermometer reads 170°.
Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice. Yield: 2 servings.
Nutrition Facts: 1 serving equals 474 calories, 10 g fat (2 g saturated fat), 78 mg cholesterol, 265 mg sodium, 55 g carbohydrate, 8 g fiber, 48 g protein.
Chicken Continental for Two published in Taste of Home August/September 2010

Fire Island Ziti
TOH/Tasty
1 pound plum tomatoes, halved lengthwise
1 tablespoon plus 1-1/2 teaspoons olive oil, divided
1 garlic cloves, minced
1/2 teaspoon salt
4 ounces uncooked ziti
1 cup fresh broccoli florets
1/2 pound Italian sausage links, cut into 1/2-inch slices
1/4 teaspoon crushed red pepper flakes
3 tablespoons grated Romano or Parmesan cheese
Directions
Toss the tomatoes with 1 tablespoon oil, garlic and salt. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 20-25 minutes or until tender. Chop when cool enough to handle.
Cook ziti according to package directions, adding broccoli during the last 4 minutes. Meanwhile, in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes and heat through.
Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups equals 581 calories, 30 g fat (9 g saturated fat), 56 mg cholesterol, 1,339 mg sodium, 54 g carbohydrate, 6 g fiber, 27 g protein.
Fire Island Ziti for Two published in Taste of Home August/September 2010

Shrimp Pad Thai for Two Recipe
TOH/Tasty
2 ounces uncooked thick rice noodles
1/4 pound uncooked small shrimp, peeled and deveined
1 teaspoon canola oil
1 medium onion, chopped
1 garlic clove, minced
1 egg, beaten
1-1/2 cups coleslaw mix
2 green onions, thinly sliced
3 tablespoons rice vinegar
2 tablespoons sugar
4-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon fish or additional reduced-sodium soy sauce
1 to 2 teaspoons chilli garlic sauce
1 tablespoon chopped salted peanuts
Chopped fresh cilantro leaves
Directions
Cook noodles according to package directions.
in a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chilli garlic sauce and peanuts; heat through.
Return shrimp to the pan; heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro. Yield: 2 servings.
Nutrition Facts: 1-1/4 cups equals 341 calories, 8 g fat (1 g saturated fat), 175 mg cholesterol, 668 mg sodium, 49 g carbohydrate, 4 g fiber, 18 g protein.
Shrimp Pad Thai for Two published in Taste of Home August/September 2010

Olive Garden Fettucine Alfredo
Todd Wilbur/Tasty
1/2 cup (1 stick) butter
2 cloves garlic, minced
2 cups heavy cream
1/8 teaspoon ground black pepper
pinch salt
1/2 cup grated Parmesan cheese
1 12-ounce box fettuccine pasta
(or your choice of pasta)
1. Melt butter in a medium saucepan over medium/low heat.
2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick.
3. While sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it.
4. Spoon pasta onto serving plates with Alfredo sauce poured over the top.
Makes 2 to 3 large servings.

Shrimp Boiled in Beer (4 servings)
Beema
2 pounds shrimp
2 twelve-ounce bottles or cans of cheap beer
I clove garlic, peeled
2 teaspoons salt
1/2 teaspoon thyme
2 bay leaves
1 teaspoon celery seed
1 tablespoon chopped parsley
1/8 teaspoon cayenne pepper
Juice of 1/2 lemon
Rinse shrimp in cold water, but do not remove shells, drain.
Combine remaining ingredients in large pot and bring to a boil. Add the shrimp. Return to a boil, reduce the heat and simmer, uncovered for two to five minutes, depending on the size of the shrimp.
Drain and serve.

IHOP Colorado Omelet
Beema
1 tablespoon butter
1/4 cup each: yellow onion, green bell pepper, cooked lean ham, all diced
4 eggs, beaten
2 tablespoons water
1/4 teaspoon salt
1 teaspoon vegetable oil
1/4 cup diced tomato
1/3 cup sliced cooked small breakfast sausage links
1/4 cup crumbled lean fried bacon
1/3 cup shredded or diced deli roast beef
3/4 cup finely shredded Cheddar cheese
in a saucepan over medium-low heat, melt the butter and add the onion and green pepper. Stir and cook until the onion and pepper are soft but not browned.
Add the diced ham and still until the ham is heated through. Immediately remover fro the heat and set this mixture aside.
in a mixing bowl, combine the eggs, water, and salt; beat or stir well. Set aside.
Heat a 12 inch nonstick skillet over medium-low heat, add the oil (or spray with cooking spray).
Pour the egg mixture into the pan and sprinkle with the ham and veggie mixture, tomato, sausage, bacon, half the roast beef and 1/2 cup of the cheese.
Cover the pan until the omelet begins to set, 2 to 3 minutes. Immediately remove the lid and fold the omelet, from the sides to the middle or in half. Sprinkle with the rest of the roast beef and the remaining 1/4 cheese. Let sit for a minute or two. Cut in half, for two servings

My Rustic Peach Pie for 6-7” Pan
NYbirder
2 cups sliced peaches
2 tbsp. tapioca
1/4 + 1/8 cup sugar
1 1/2 tsp. lemon juice
Pinch of cinnamon
1 sheet of prepared pie crust
Mix cut fruit, sugar, and tapioca. Let stand for 15 min. while heating oven to 400 degrees. Gently place sheet of piecrust into pan, pour in fruit and bring up sides. Bake for 10 min., turn down oven to 375 and bake 25-30 min. more or until crust is brown and filling has bursting bubbles.

My Mother’s Chicken Parmesan
NY Birder
It really needs to be called Parmesan Chicken--this is not what you might think. It's very flavorful--I like to serve the gravy over rice or pasta alongside.
1/4 c. fine breadcrumbs
4 tbsp. grated parmesan
1/4 tsp. oregano
Dash garlic powder, pepper
1 to 1 1/2 lbs. chicken pieces, bone-in (I like thighs with skin removed because they don’t dry out)
1 can cream of mushroom soup
1/4 cup milk
Paprika
Combine crumbs, 2 tbsp. cheese, oregano, garlic, pepper. Roll chicken in crumbs. Arrange skin-side down in shallow baking dish just large enough to hold chicken. Bake for 20 min. at 400°. Turn, bake 20 min. Meanwhile, blend soup and milk. Pour over chicken. Sprinkle with paprika and remaining cheese. Bake 20 min. or until tender.

Italian Butter (share plate with your partner)
Beema
1/8 teaspoon each: dried oregano // dried basil // dried rosemary // black pepper
Pinch red pepper flakes
1 large clove garlic, crushed
2 to 3 tablespoons extra virgin oil
Your favorite hot bread or dinner rolls
Mix together all the dried herbs, the black pepper and the red pepper flakes. Add the crushed garlic. Put the mixture on a bread and butter plate, and drizzle with the olive oil. Use as a dip with your favorite hot bread.

True Italian Meatballs (serves 4 - freeze leftovers)
Beema
8 ounces each: ground pork, ground veal and ground beef
2 eggs beaten
1/4 cup grated Parmesan cheese
4 cloves garlic, chopped find and sautéed
1/3 cup plain bread crumbs
1/4 cup chopped fresh parsley
salt and pepper to taste
1 cup olive oil
Preheat oven to 375°. Combine all the ingredients, except for the olive oil, in a medium bow.
Heat the oil in a large sauté pan over medium-high heat
Roll the mixture into 1 1/2 inch balls and fry until brown on all sides but not cooked through.
Remove with a slotted spoon to a plate lines with paper towels
Put the meatballs in an ovenproof pan and bake for 20 to 25 minutes, until meatballs are cooked throughout.
Adding a tomato sauce is optional. Serve over hot cooked pasta.

24-Hour Omelet
DeweyDecimal
Serves 2
Note: You will need a 3-cup baking dish (measuring approximately 7 1/2 x 5 1/4 inches) or a dish or similar size for this recipe. The prepared omelet needs to sit in the refrigerator, well covered for at least 8 hours, in order to achieve the desired consistency, and it can be made up to 24 hours in advance.
1 T unsalted butter, softened
2 slices high quality white sandwhich bread
3 ounces cheddar cheese, shredded (about 3/4 cup)
3/4 cup whole milk
2 large eggs
1/4 cup grated onion
1/4 t salt
1/t t dry mustard
1/8 t pepper
1/8 t hot sauce
1. Grease a 3-cup baking dish. Spread the butter evenly over one side of each slice of bread, then cut the bread into 1-inch pieces. Scatter half the bread evenly into the prepared dish and sprinkle with half the cheese. Repeat with the remaining bread and cheese.
2. Whisk the milk, eggs, onion, salt, mustard, pepper, and hot sauce together into a bowl, then pour evenly over the bread. Gently press down on the bread to help soak up the egg mixture. Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
3. When ready to bake, adjust an oven rack to the middle position and heat the oven to 350 degrees. Unwrap the dish and bake until puffed and golden brown, about 1 hour. Let cool slightly before serving.
VARIATION:
24-hour Omelet with Pepper Jack and Chipotle
Follow the recipe for 24-Hour Omelet, substituting Pepper Jack Cheese for the cheddar. Which 1 teaspoon minced canned chipotle chile in adobe sauce with the eggs in step 2 and sprinkle 1 tablespoon minced fresh cilantro over the top before serving.

Onion Rings
Beema
3 Vidalia onions (or similar large sweet onion)
2 cups buttermilk
1 cup water
2 cups white cornmeal
2 cups fine cracker crumbs
1 teaspoon black pepper
2 cups all-purpose flour
4 cups oil, for deep-frying
Slice the onions 1/2 inch thick and use only the outer, larger rings. in a large bowl, combine the buttermilk and the water. in a separate bowl, combine the cornmeal, cracker crumbs and the pepper. Put the flour in a separate bowl.
Take each ring and coat it with the flour, then the buttermilk, and finally the cornmeal mixture.
Heat the oil to 425°. Carefully, drop each ring into the hot oil, and fry until golden. Drain on paper towels. Learn to share, there's plenty for two.

Mango Peach Salsa for Fish, Shrimp Or Chicken
Beema
Broiled or grilled white fish (such as talapia or haddock), shrimp or chicken, served with streamed white rice, become spectacular with the addition of this fresh mango salsa.
1 cup diced tomatoes
1/2 cup diced red onion
1/4 cup diced cucumber, seeds removed
1/4 cup diced jalapeno
2 tablespoons chopped fresh cilantro
salt and pepper to taste
1 tablespoon salad oil
1 teaspoon white vinegar
1/2 teaspoon granulated sugar
1/2 cup chopped mango
1/2 cup fresh chopped peach
Mix all the ingredients except for the mango and peach together in a bowl. Just before serving, add the fruit and mix lightly so as not to bruise the fruit. If you don't have both fruits either one or the other separately do just as well in this recipe.

Mini Pecan Pies
BobbiJo_az
Made in mini-muffin tins
1 c. packed brown sugar
1/2 c. flour
1 c. finely chopped pecans
2/3 c. butter, melted (no substitutes)
2 eggs
in a bowl, combine, brown sugar, flour & pecans; set aside.
Combine butter & eggs; mix well. Stir into flour mixture just until moistened. Fill greased & floured or paper-lined miniature muffin cups 2/3 full. Bake at 350 for 15-18 min. or until muffins test done. Remove immediately to cool on wire racks. Makes almost 2 dozen.

Orange Glazed Pork Chops
Tasty
1 (teaspoon) cornstarch
1/8 (teaspoon) ground ginger
1 (tablespoon) soy sauce
1 (teaspoon) water
1/4 (cup) orange marmalade
1 (tablespoon) lime juice
1 1/2 (teaspoon) olive oil
1 clove garlic, minced
1 (pound) bone-in pork loin chops
1 small lime, thinly sliced
1in a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened.
2Place the pork chops in a greased 8-in. baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400 degrees F for 30-40 minutes or until pork juices run clear.

Toad in The Hole
Beema
(this is for four sandwiches - each sandwich has two slices of bread and one egg, so adjust accordingly. These are rather filling so a kid will likely eat just one, but an adult may like more)
8 slices of bread
Butter to spread
Mayo to spread
1 1/2 to 2 cups shredded Cheddar cheese
4 eggs
1/4 cup each diced fresh tomato and sweet onion, mixed
Pepper to taste
(Optional: 2 tablespoons crumbled cooked bacon, or Bacon Bits)
Preheat oven to 425°
Cut a hole in four slices of bread, using a 1 1/2 inch cookie cutter or the rim of a glass, set aside, keeping the slices, using the holes for some other purpose
Spread butter over one side of the remaining whole 4 bread slices, and place buttered side down on a baking sheet. Spread mayo on the top of these slices, sprinkle with pepper to taste, then sprinkle with optional bacon, tomato mixture and one half of the cheese.
Then, put the slices that you cut a hole into on top. One at a time, bread the eggs into a small cup, and then slip one egg into each hole. Top with remaining cheese.
Bake 10 minutes or until cheese is melterd and eggs are set and the toast is brown. Serve immediately.
(Note:10 minutes for soft cooked eggs, 12 for medium, 15 for firm eggs)

Hamburger Cookies
jdawn
Vanilla Wafers (buns)
Keebler Round Chocolate Covered Cookies (Hamburger)
Coconut tinted green (lettuce)
Red frosting (tomato)
Yellow Frosting (mustard)
Honey
Sesame seeds
Frost the flat side of one Vanilla wafer with yellow frosting; Place a chocolate cookie on frosting; Frost chocolate cookie with red frosting; Cover with green coconut and place on hamburger. Brush top of "Hamburger" with a dab of heated honey and sprinkle with sesame seeds.
Look cute in a cupcake wrapper and served with shoestring potatoes.

Sweet and Sour Pork
jdawn
Left over pork chunks-about 3 or 4 cups
15 1/4 oz can Pineapple Chunks
1/2 C Brown Sugar
1/4 c Vinegar
2 T Catsup
2 T Soy Sauce
1 Clove Garlic, Minced
1 Onion, cut in wedges
2 T Corn Starch
1/2 C Green Pepper Pieces
Heat meat (I used left over pork roast) and next 7 ingredients. Bring to boil, simmer 10 minutes or until done. Mix cornstarch and 2 T water until smooth; add to pork with green pepper. Bring to boil, stirring constantly boil 2 minutes. Serve over cooked rice.

Tzatziki
castironking
1lb. plain yogurt
1 large cucumber peeled and seeded
2Tbl olive oil
2Tbl red wine vinegar
Minced garlic--2-3 cloves or to taste
Salt to taste
Dill to taste
Strain yogurt through a couple layers of cheesecloth for at least 30 minutes. Discard liquid (or save it for smoothies or something--it's whey, and it's very nutritious!).
Mince cucumber or chop fine. Squeeze between a couple layers of paper towel to remove as much water as possible. Add cucumber to yogurt, stirring with a fork or spatula (do not use blender or food processor). Add olive oil and red wine vinegar, mixing well. All garlic, salt and dill, mixing well and tasting as you go. When all ingredients are mixed, sauce is ready to use, but for best results refrigerate 2 hours or more to allow flavors to mingle.
Makes an excellent and flavorful substitute for mayonnaise on sandwiches!

Creamed Chicken for One or Two with Variations
NYBirder
1 tbsp. butter or margarine
1/4 onion, finely chopped
1/4 clove garlic, minced OR 1/16 teaspoon garlic powder
1 1/2 tbsp. flour
1/3 cup chicken broth
1/2 cup milk
1/2 cup (or a little more) of chopped, cooked chicken
1/8 to 1/4 teaspoon of salt
1/16 teaspoon pepper
Melt the margarine in a 1-quart sized saucepan. Add the onion and garlic and saute until the onions are tender and fragrant.
Stir in the flour, until it is absorbed by the fat and clinging to the vegetables.
Gradually add the chicken broth and milk. Cook and stir until the mixture boils. Boil for a full minute.
Stir in the chicken and salt and pepper to taste. Cook and stir for a few more minutes to thoroughly heat the chicken and to blend the flavors.
Serve over rice or biscuits or toast or noodles.
CHICKEN TETRAZZINI: Prepare Creamed Chicken. in step 1 add 1/2 cup of sliced mushrooms. If you want to use canned mushrooms instead, then drain them well and add in step 4. If desired, add a dash of wine or lemon juice or sherry in step 4 too. While this is cooking, boil up 2 ounces of spaghetti using the timing on the box for the shorter time. When it is tender, drain it well and mix it with the creamed chicken mixture. Turn this into a well oiled small casserole and sprinkle liberally with Parmesan Cheese. Bake at 350° for half an hour.
CHICKEN A'LA KING: Prepare Creamed Chicken. Sauté 1/4 a chopped green pepper and 1/2-cup of sliced mushrooms along with the onions in step 1. If you don't have a pepper, you can use a canned or frozen peas instead. Add them in step 4. If you use canned mushrooms instead of fresh, then drain them well and add in step 4 too. Serve over popovers, or toast, or fresh biscuits. You can make this without the mushrooms if you don't have any on hand. It won't be authentic A'La King, but it will still taste very good.
CHICKEN POT PIE: Prepare Creamed Chicken. in step 4 add 1/2-cup of leftover, canned, or frozen vegetables (slightly thawed). I like to add peas and carrots, but mixed vegetables or green beans and corn would be fine too. Simmer for a few minutes to heat the vegetables all the way through. While the sauce is cooking, prepare dough for a single pie crust. Divide into two and roll out half for a 6-7” pie plate. (Or use a prepared crust--cut in half and roll out more to fit the pan). Turn the prepared chicken and vegetable mixture into the crust. Roll out the other half and arrange the top crust over the pan and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Bake at 400° for about 30-40 minutes, or until the top is brown. Serve hot with lots of green vegetables, and fresh fruit for dessert.
CHICKEN WITH BISCUITS: Prepare Creamed Chicken. in step 4 add a 1/4 pound of partially thawed, frozen mixed vegetables, or about 3/4-cup of cooked or well drained canned vegetables. Stir it all up and let it boil. While the mixture cooks prepare a batch of drop biscuits by combining 3/8 cup of biscuit mix and 1/4 cup of milk. The dough will be very soft. Turn the boiling chicken and vegetable mixture into a well oiled small casserole pan. Drop the biscuit dough on top of the hot mixture. Bake at 400° for about 20 minutes, or until the biscuits are golden brown.
CHICKEN DIVAN: Prepare the Creamed Chicken. If desired add a dash of wine or lemon juice or sherry in step 4. While the creamed chicken is cooking, steam or microwave a 1/4 pound of fresh or frozen broccoli. Arrange the broccoli in a well oiled small casserole. Pour the creamed chicken mixture over top of the broccoli. Sprinkle 1/2 to 1 cup of shredded cheese over top of the mixture. Bake at 400° for about 20 minutes, or until the cheese is melted and the sauce is bubbly. Serve with biscuits, muffins or noodles.
CHICKEN CURRY: in step 1 of the creamed chicken, cook 1/4-cup of sliced celery, 1/4 chopped apple (with the peel; red is pretty), and 1/2 teaspoon of curry powder along with the onion. Proceed as directed. Serve the chicken curry over rice. Accompaniments may be arranged in small bowls at the table. Choose from plain yogurt, coconut, raisins, canned pineapple chunks, chopped peanuts, finely chopped boiled eggs, tart jelly, chopped pickles, and minced pickles, and minced onions.

Slow Cooker Chicken Stew for 2
Recipe by Amy Dulling/Beema
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup water
1/2 pound boneless skinless chicken breasts, cut into cubes
1 large potato, peeled and cut into 3/4 inch cubes
2 medium carrots, cut into 1/4 inch coins
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 teaspoon chicken bouillon granules
1/4 teaspoon poultry seasoning
Combine all ingredients in a 3 qt. slow cooker, cover and cook on low for 6 to 7 hours or until vegetables are tender.
Add salt and pepper to taste at the table. Serve with hot dinner rolls.

Salmon Louis Salad
Linda Larsen, About.com /NYBirder
Serves 2
You can use leftover fresh cooked salmon instead of the canned salmon or even shrimp.
1/2 cup low-fat mayonnaise
1/2 Tbsp. grated onion
1 1/2 Tbsp. ketchup
1 Tbsp. milk
1 Tbs. chopped sweet pickles, drained
7 oz. can red sockeye salmon, drained, skin and bones removed if desired
1/2 of a 10-oz. pkg. mixed salad greens
1 tomato, sliced
2 hard-cooked eggs, sliced
in small bowl combine mayonnaise, onion, catsup, milk and sweet pickle and blend with whisk. Set aside.
in large serving bowl combine salmon, salad greens, tomatoes and hard cooked eggs. Drizzle with reserved salad dressing and toss gently.

Chicken Picatta
Jetfan27
4 Chicken cutlets (2 breasts, butterflied)
3 Tbs. olive oil
1/3 C white wine
1 tsp. chopped garlic
3/4 C chicken stock
3 Tbs. fresh lemon juice
1 Tbs. capers
2 Tbs. butter
Fresh lemon slices
chopped parsley
Season cutlets with salt and pepper, then dust with flour. Coat sauté pan with nonstick spray and add olive oil and heat over medium high heat. Sauté cutlets for 2-3 minutes. Turn and sauté 1-2 minutes with pan covered. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is almost gone. Add broth, lemon juice and capers. Return cutlets to pan and cook on each side for one minute. Transfer cutlets to a warm pan and finish off sauce with butter. Pour over cutlets and garnish with lemon slices and parsley. Serve over spaghetti or any long pasta. Yield: serves 2

Burmese Soup
BobbiJoAz
1 8-ounce piece of boneless, skinless chicken breast.
1 tablespoons lime juice
1/8 teaspoon cayenne pepper, optional, I used a dash
1/4 cup diced onion,
1/4 cup thinly sliced celery, I didn't have any celery, so I used 1/4 of a red bell pepper diced
1/4 cup shredded bok choy or other cabbage. I didn't have any cabbage, so I cut the kernels off a large ear of corn
3/4 teaspoon grated fresh ginger
3/4 teaspoon minced garlic
3/4 teaspoons curry powder This time I used the green curry powder
1/4 teaspoon salt, or more depending on stock, I omitted it
2 cups chicken or turkey broth or stock
1 1/2 teaspoons soy sauce or more to taste
1/3 cup instant brown rice
A couple of handsful of baby spinach leaves
3/4 teaspoon dark sesame oil,
Put the raw chicken in the broth. Add the lime juice and dash of chayenne to the broth. Also add the onion, pepper, ginger, garlic. and curry powder to the broth. Cook it until the chicken is no longer pink. Remove it and cut into bite-sized pieces. Put chicken back into the broth.
Add the instant brown rice and soy sauce. Simmer the soup for 10 minutes.
Stir in the spinach leaves, corn kernels and the dark sesame oil. Makes 2 main dish servings.
Note: If cabbage is used instead of fresh corn, put the cabbage into the broth at the same time as the celery.

Parmesan Basil Spaghetti
Cooking for 2/Tasty
2 Servings Prep/Total Time: 15 min.
3 ounces uncooked thin spaghetti
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons minced fresh basil or 1 teaspoon dried basil
1/8 teaspoon salt
Dash pepper
1/3 cup shredded Parmesan cheese
Cook spaghetti according to package directions. in a small custard cup, combine the oil and lemon juice. Microwave on high 20 seconds. Stir in the basil, salt and pepper. Drain spaghetti and place in a serving bowl. Add basil mixture; toss to coat. Sprinkle with Parmesan cheese. Yield: 2 servings.
Nutritional Analysis: One serving: 3/4 cup equals 276 calories, 11 g fat (3 g saturated fat), 10 mg cholesterol, 377 mg sodium, 33 g carbohydrate, 1 g fiber, 11 g protein.

Maple Salmon with Mushroom Couscous
Cooking for 2/Tasty
2 Servings Prep/Total Time: 20 min.
2 tablespoons maple syrup
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
2 salmon fillets (4 ounces each)
1 cup reduced-sodium chicken broth
1/2 cup sliced fresh mushrooms
1/8 teaspoon pepper
1/2 cup uncooked couscous
Line a small baking pan with foil; coat the foil with cooking spray. in a small bowl, combine the syrup, soy sauce and garlic. Place fillets skin side down on prepared pan. Brush half of the syrup mixture over salmon. Broil 6 in. from the heat for 7 minutes. Brush with remaining syrup mixture. Broil 6-8 minutes longer or until fish flakes easily with fork.
Meanwhile, in a small saucepan, bring the broth, mushrooms and pepper to a boil. Reduce heat; cover and simmer 5-6 minutes or until mushrooms are tender. Return to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Serve with salmon. Yield: 2 servings.
Nutritional Analysis: One serving: 1 salmon fillet with 3/4 cup couscous and about 2 tablespoons glaze (prepared with reduced-calorie syrup) equals 421 calories, 13 g fat (3 g saturated fat), 67 mg cholesterol, 1,017 mg sodium, 44 g carbohydrate, 2 g fiber, 32 g protein.

Luscious Lemon Bars for Two
Cooking for 2/Tasty
ingredients
1/4 cup butter, softened
2 tablespoons confectioners' sugar
1/2 cup all-purpose flour
FILLING:
1 egg
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1/8 teaspoon baking powder
1/2 teaspoon confectioners' sugar
Directions
in a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in flour.
Press onto the bottom of an ungreased 8-in. x 4-in. loaf pan. Bake at 325° for 14-16 minutes or until set and the edges are lightly browned.
for filling, in a small bowl, beat the egg, sugar, lemon juice, flour and baking powder until frothy. Pour over warm crust. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.Yield: 8 bars.

Glazed Raspberry Pie
3-4 servings
3/4 cup water
1/4 cup sugar
1 tablespoon cornstarch
1/8 cup raspberry gelatin (1/4 of a 4-serving size package) OR 3/4 tsp. + 1/8 tsp. sugar-free raspberry gelatin
2 1/2 cups fresh raspberries
*Blind-baked 7-inch pastry shell
Whipped cream (optional)
*To Blind Bake a Crust: Roll it out and put it in the pan. To keep the bottom from puffing and the sides from falling, you should line the crust with parchment paper or a large coffee filter, and fill it with beans or rice. Make sure to gently push the beans or rice up against the sides of the parchment or coffee filter, to keep the sides of the crust from collapsing in the heat of the oven. Place the crust in a hot oven (say, 425°F; 220°C), which will help set the flour in the sides before the fat starts to soften, and bake for 20 minutes. Carefully remove the weights and liner from the crust, prick the bottom with the tines of a fork to allow steam to escape, and return the crust to the oven. It may need 10 to 20 minutes more baking until it is done. You may also have to prick the bottom again.
For Glaze: in a small saucepan, combine water, sugar and cornstarch. Bring to a boil; boil 1 minute, stirring continuously. Remove from heat. Add gelatin; stir until dissolved. Transfer to a bowl. Cool 15 minutes.
Arrange raspberries in pastry shell. Pour glaze over raspberries. Refrigerate until set, about 4 hours. Top each slice of pie with a dollop of whipped cream, if desired.

Apple Pancakes
Beema
1 cup all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1 tqblespoon butter, melted
1/2 cup milk
1 egg, beaten
1/2 teaspoon vanilla extract
1 1/4 cups applesauce
Sift together the flour, salt and baking powder into a medium bowl. in a separate bowl combine the butter, milk and egg, and stir into the flour mixture. Add the vanilla and applesauce, and beat well.
Spoon the batter onto a hot, well-greased griddle, allowing enough batter to make 4-inch cakes. When the edges are slightly browned, turn the pancakes and cook the other side until done.

Polish Sausage in Beer
Beema
1 pound fully cooked Polish sausage (or smoked sausage or kielbasa), cut into 1 inch coins
1 cup sliced fresh mushrooms
1 cup sliced celery
1 large green pepper, cut into 1 inch pieces
1 medium onion, chopped (1/2 cup)
2 cups cheap beer (let stand to go flat before using)
8 oz. V8 Juice (I use the Hot and Spicy)
2 tablespoons snipped parsley
1/2 teaspoon caraway seed ( I used 3/4 teaspoon)
4 oz. packaged dried spaghetti, broken into 2-in pieces
Grated Parmesan cheese (optional)
in a Dutch oven or large saucepan, brown the sausage over medium heat; with a slotted spoon, remove sausage from the Dutch oven and set aside. Retain any of the fats or juices from the sausage in the pot.
Add mushrooms, celery, green peppers and onion to the Dutch oven, along with a tablespoon or so of the beer, to keep the veggies from sticking to the pan as you cook and stir for about 3 minutes or until veggies are tender. Stir in the beer, V8 Juice, parsley and caraway seed. Bring to a slow boil; reduce heat, cover and simmer for 20 minutes.
The recipe says to add the spaghetti to the Dutch oven, but I prefer to cook it separately in water as I normally would. So, either add the pasta or cook according to package directions about 12 minutes or until pasta is at desired tenderness. Mix the pasta with the veggies then add the sausage and heat through. Serve in bowls, pass the cheese, and have some nice French bread on hand for sopping up the good sauce.

Italian Sausage Lasagna
3 Servings
Prep: 45 min. Bake: 40 min. + standing
2 Italian sausage links, casings removed
1/4 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup tomato paste
3/4 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 egg, beaten
3/4 cup ricotta cheese
1 tablespoon minced fresh parsley
4 lasagna noodles, cooked and drained
3/4 to 1 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
Directions
Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley.
Spread 1/4 cup sauce in an 8-in. x 4-in. loaf pan coated with cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
Cover; bake at 375° for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting. Yield: 3 servings.
Nutritional Analysis: One serving: 1 piece (prepared with turkey sausage, part-skim ricotta and 3/4 cup mozzarella) equals 496 calories, 19 g fat (9 g saturated fat), 148 mg cholesterol, 1,120 mg sodium, 45 g carbohydrate, 5 g fiber, 36 g protein

Chicken Cacciatore
kittyrose
2 whole small chicken breast or 4 small chicken thighs
2 Tbsp. al-purpose flour
1/2 tsp. salt
2 tbsp. cooking oil
1 medium onion sliced
1 clove garlic minced
1 8 ounce can tomato sauce
1/4 cup water
1 bay leaf
1/2 tsp. dried oregano crushed
1/2 tap. dried basil crushed
salt and pepper to taste
Hot cooked pasta or rice
Coat chicken with mixture of flour and salt. in a skillet brown chicken slowly in hot oil about 10 minutes. Remove chicken. in same skillet cook onion and garlic till tender. Stir in tomato sauce, water, bay leaf, oregano, basil.
Return the chicken to skillet, coating with sauce. Cover and simmer for 20 minutes. Uncover simmer for about 5 minutes longer
Makes 2 serving
Serve over pasta or rice

Homemade Bread
ctmom05
1 cup water
2 tablespoons margarine
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1 envelope active dry yeast(2 ¼ teaspoons or ¼ ounce)
1 egg
Pour 1 cup water into bread machine pan.
Add 2 tablespoons margarine, 2 tablespoons sugar & 1 teaspoon salt .
Add 3 cups bread flour .
Add 1 package active dry yeast(2 1/4 tsp or 1/4 oz).
Add 1 egg in the corner of the pan, so that it is not touching the yeast .
Select the dough cycle on your bread machine and press start(my machine has a 90 minute dough cycle) It will knead and rise during this cycle .
When the machine's dough cycles ends, take the dough out and place on a floured surface.
Knead for about one minute, which punches down the dough and makes it easier to shape .
Using a regular sized loaf pan(9"x5") - grease with a little bit of margarine; and just with a couple of tablespoons of cornmeal. This makes the bread easier to remove from the pan when baked.
Let rise until double in size in prepared pan, covered by a small damp towel, usually takes 30-45 minutes. The towel prevents the top of the loaf from drying out .
Place pan in a cold oven and turn heat on to 350 degrees
Bake for 35 minutes. Cool in pan for 10 minutes.
Run butter knife or spatula around the edge of the bread to loosen.
Turn loaf out onto it's side on cooling rack.
Place in gallon size food storage bag or plastic wrap when completely cool(to avoid moisture in bag and on bread) - this takes about an hour .
Yield: 1 loaf of bread that weighs about 2 pounds .

Traditional Salisbury Steak
2 Servings
Prep: 20 min. Cook: 20 min.
ingredients
1 egg
2 tablespoons dry bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3/4 pound lean ground beef
3 tablespoons all-purpose flour, divided
2 teaspoons olive oil
3/4 cup water
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
1 medium onion, quartered and sliced
1 can (4 ounces) mushroom stems and pieces, drained
Directions
in a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. in a small skillet, brown patties on both sides in oil; drain. Set patties aside.
Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties. Yield: 2 servings.

Zesty Lemon Potatoes
Cooking for 2/Tasty
ingredients
2 medium red potatoes, cut into 1/2-inch cubes
2 teaspoons minced fresh parsley
2 teaspoons olive oil
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Combine the remaining ingredients. Drain potatoes; add lemon mixture and toss to coat. Yield: 2 servings.
Nutritional Analysis: One serving (2/3 cup) equals 114 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 299 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Honey Peanut Bar Cookies
Cooking for 2/Tasty
6 Servings
Prep: 15 min. + chilling
ingredients
1/4 cup sugar
1/4 cup honey
1/4 cup peanut butter
1-1/2 cups Cheerios
1/4 cup salted peanuts
Directions
in a small heavy saucepan, combine sugar and honey. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in peanut butter until blended. Add Cheerios and peanuts; stir to coat.
Spread into an 8-in. x 4-in. loaf pan coated with cooking spray. Cover and chill for 1 hour before cutting. Yield: 6 bars.

Shrimp Marinara with Angel Hair Pasta
Beema
3 tablespoons garlic butter (combine 3 tablespoons softened butter with 1/2 teaspoon finely minced garlic), divided
6 medium shrimp, peeled and deveined
3/4 cup marinara sauce
4 oz. angel hair pasta, cooked
1 teaspoon chopped fresh parsley
2 slices French bread
Heat a sauté pan over medium heat. Add two tablespoons of the garlic butter and heat for 30 seconds. Add the shrimp and saute until they turn pink. Flip the shrimp once and cook for one or two minutes more.
Add the marinara sauce and stir to mix the ingredients. Place the hot cooked pasta in the center of pasta bowl, and top with the sauce, then sprinkle with the parsley. Toast the French bread and brush with the remaining tablespoon garlic butter. Say: "MMMMMM."

Apricot Pecan Stuffed Tenderloin
Tasty
1 pork tenderloin (1 pound)
3/4 cup dried apricots
4-1/2 teaspoons chopped pecans
3 teaspoons dried thyme, divided
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons molasses
1 teaspoon canola oil
1/2 cup reduced-sodium chicken broth
Cut tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic.
in a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped. Add molasses and oil; process until blended. Spread apricot mixture over meat to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals.
Line a roasting pan with heavy-duty foil. Place meat on a rack in prepared pan. Pour broth over meat and sprinkle with remaining thyme. Bake at 400° for 40-45 minutes or until juices run clear and a meat thermometer reads 160°. Let stand for 5-10 minutes before slicing. Yield: 4 servings.

Green Tomato BLT Sandwich
Geema
2 pieces of toast lightly spread with mayo
Generious helping of fried green tomato slices
2 slices of bacon crumbled
Lettuce
Coat the green tomato slices in cornmeal/flour mixture.
Fry until nicely browned but not crisp.
Toast the bread, lightly coat one side of each piece with mayo.
Take one piece of the toast and pile on the tomato slices then sprinkle on the crumbed bacon. Top with lettuce. Cover with the second piece of toast. Slice on diagonal. Enjoy!

Dutch Baby Pancakes
jdawn
½ c flour
½ c milk
2 eggs lightly beaten
Pinch of nutmeg
4 Tbsp butter or margarine
Powdered sugar
Combine flour, milk, and eggs and nutmeg. Beat lightly. Leave batter a bit lumpy.
Melt butter in a 12" skillet with a heat proof handle or 2 smaller ones in a 425° oven. (I have also made this in cake pans or pie tins)
Hang potholder on oven door to remind you that the pan handles are hot if you use skillets!
Pour batter in skillets and bake 15 - 20 minutes or until the pancake is golden brown. Sprinkle with powdered sugar and return briefly to the oven. Serve with strawberry freezer jam.

Potato Cakes for Two
Beema
1 small onion, chopped
2 tablespoons butter
2 eggs, divided
1 1/2 cups mashed potatoes
1/4 cup all-purpose flour
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
1 tablespoon water
in a small skillet, sauté onion in butter until tender. Remove from heat.
in a large bowl, light beat ONE egg. Add the onion, potatoes, flour, garlic salt and pepper. Mix.
Shape into four to six patties, place on a greased baking sheet. Lightly beat remaining egg, stir in water. Brush over the potato cakes. Bake at 375° for 20 to 25 minutes or until heated through.

Potato Scones
Tasty
1 lb potatoes, peeled
2 level tsp salt
1 - 2oz butter
3 - 4oz flour
Cook the potatoes in boiling salted water for about 20 minutes, until soft. Drain well and mash.
Add the salt and butter and enough flour to give a stiff mixture. Turn onto a floured board and knead lightly, roll out to 1/4" thick and cut into triangles or 2 1/2" rounds. Cook on a hot greased griddle or in a thick frying pan for 4 - 5 minutes on each side, until golden brown. Serve hot, spread with butter

Stovetop BBQ Country Ribs
Servings: 2
1/4 cup steak sauce (such as A1 or Heinz 57)
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (I used reduced-sodium)
1 tablespoon minced garlic
1/4 cup water
1 to 1 1/4 lb. country style pork ribs
1 onion, cut into rings (I used a medium Vidalia and I think I could use a larger one next time. It cooks down quite a bit--and I love onion.)
Whisk together steak sauce, ketchup, Worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth.
Place the pork ribs in a 9” skillet with a lid and pour the sauce over the ribs. Spread raw onion rings over the ribs, and cover the pan. Bring to a boil over medium heat, and reduce heat to very low to simmer the ribs in the sauce until tender. I cooked mine 2 hours until they were falling-apart tender.
If the liquid and onions haven’t cooked down to a thick sauce, remove the ribs and boil over high heat. You should have onions with some sauce to lubricate them.
Serve ribs with onions and sauce on top. Mashed potatoes and green beans would make good sides.
This could be done in a slow cooker--I would leave out the water in the sauce. Cook down the sauce on top of the stove at the end to thicken it.

Skillet Drop Bisquits
Beema
1 1/2 cups milk
1 cup Hellmann's Real Mayonnaise (not lite)
4 cups self-rising flour
1 tablespoon butter
Whisk together the milk and mayo until smooth. Stir milk mixture in flour until just blended.
Butter a 10 inch cast iron skillet, place in a 425° oven for 3 or 4 minutes.
Remove skillet from the oven; drop batter by rounded 1/4 cupfuls into hot skillet, dropping 8 around the outer edges and 4 in the center. Bisquits will touch.
Bake at 425° for 25 to 30 minutes or until lightly browned. Serving directly from the skillet will keep them warm during your meal.

Mayonnaise Rolls
NYBirder
1 cup self-rising flour
1/3 cup milk
3 tablespoons mayonnaise
Preheat oven to 400 degrees. in medium bowl, combine all ingredients. Mix lightly. Drop mixture by tablespoon onto baking sheet coated with cooking spray. Bake 10 to 12 minutes or until golden brown.

Green Beans with Vinaigrette
Adapted from teriskitchen.com
Serves 2
“This is especially good as a side dish salad with a rich entree. You can use canned beans but, by all means use fresh beans and blanch them. It will be even better. This recipe can easily be doubled.”
1 can (8 ounces) cut green beans, drained (no-salt if possible)
1 teaspoon balsamic or red wine vinegar
1/2 small clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper to taste
2 1/4 tsp. olive oil
1 teaspoon freshly grated Parmesan cheese
Place the beans in a medium bowl. Add the vinegar, garlic, oregano, salt, pepper and oil; toss well to combine. Add the cheese and toss again. Let set at least 30 minutes before serving. Serve at room temperature.

Dilly Tomato Soup
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 20 min.
ingredients
1 small onion, thinly sliced
1/4 teaspoon minced garlic
1 tablespoon canola oil
1 teaspoon butter
2 medium tomatoes, sliced
1 teaspoon sugar
1/4 teaspoon salt
Dash pepper
1/3 cup tomato paste
2 tablespoons all-purpose flour
1-1/4 cups cold water, divided
1/3 cup fat-free half-and-half
1 to 2 teaspoons minced fresh dill
Directions
in a small saucepan, cook onion and garlic in oil and butter over low heat until tender. Add the tomatoes, sugar, salt and pepper; cook over medium-high heat for 3 minutes. Remove from the heat; stir in tomato paste.
Combine flour and 1/4 cup of water until smooth; stir into tomato mixture. Gradually stir in remaining water until smooth. Bring to a boil; cook and stir for 2 minutes.
Place a sieve over a bowl; pour tomato mixture into sieve. Press with the back of a spoon to remove tomato seeds and skin. Return puree to pan. Add half-and-half and dill; cook over low heat just until heated through (do not boil). Yield: 2 servings.
Nutritional Analysis: One serving (1 cup) equals 224 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 393 mg sodium, 30 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch.

Lasagne Masquerade
Beema
1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 (26 oz) jar spaghetti sauce
1 2/3 cup water
1/4 cup Italian dressing
12 oven-ready lasagne noodles, broken into quarter pieces (*)
1/2 cup ricotta or cottage cheese
1 cup shredded mozzarella cheese
Brown meat in large skillet; drain, Return meat to skillet, stir in peppers, garlic, spaghetti sauce, water, dressing, and bring to a boil. Add noodles, stir. Cover skillet. (If you don't have a cover for this large skillet, use tin foil - use care when removing.) Cook on medium-low heat for 10 to 15 minutes or until noodles are tender, stirring occasionally. Add ricotta or cottage cheese, stir and heat for another minute. Remove from heat, sprinkle with mozzarella, cover and let stand 5 minutes or until cheese is melted.
(*) If you prefer to use regular lasagne noodles, break into quarters, precook while browning meat. Cook the meat mixture for 5 minutes only, then add the noodles, and the ricotta cheese to heat through. Continue as directed.
Lasagne without having to turn on the oven - Wow. and, ready in just about 40 minutes.

Quick and Easy Rolls
Just Enough for Two or One Cookbook/NYBirder
1 cup self-rising flour
1/2 cup milk
1 tsp. sugar
2 tbsp. mayonnaise
Preheat oven to 350 degrees. in medium bowl, combine flour and milk. Add sugar and mayonnaise. Blend well. Pour into greased muffin pan. Bake for 12-15 minutes.
No self-rising flour? Use 1 cup flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt. Mix well before using.

Saucy Sirloin Beef Tips
Beema
Salt and Pepper to taste
Garlic Powder to taste
2 tablespoons all-purpose flour
1 tablespoon olive oil
4 to 6 oz. sirloin steak, cut into dice sized cubes
1 small onion, diced
2 tablespoons butter
4 large mushrooms, sliced
1/4 cup white wine
1/2 cup beef broth (or stock, for a richer flavor)
1 tablespoon cornstarch
Seasoned rice or mashed potatoes, for serving over.
Mix salt, pepper and garlic powder together and combine with the flour. Heat oil in a skillet. Dredge the steak pieces with the flour mixture, then sauté the meat until it is medium-rare. Add the onion and cook until it is softened.
Add the butter to the pan and then add the mushrooms. Cook until the mushrooms begin to color. Then remove the meat, onion and mushrooms to a platter and keep warm.
Deglaze the skillet with the wine making sure to loosen any browned bits, and let it reduce a little. Add the broth and bring to a boil, return the reserved meat and vegetables to the pan and simmer, covered for about 1 hour, or until the meat is tender.
Mix the cornstarch with a little of the cooking liquid to make a paste and add it to the simmering broth. When the sauce is thickened, serve the tips with rice, mashed potatoes or a vegetable of your choice.

Szechuan Chicken
Beema
Sauce:
2 teaspoons vegetable oil
2 tablespoons chopped garlic
3 tablespoons chopped green onion
1 cup pineapple juice
2 tablespoons chili garlic paste (*)
2 tablespoons white vinegar
4 teaspoons sugar
1 teaspoon soy sauce
1/2 teaspoon cornstarch
2 tablespoons water
Chicken:
1 cup vegetable oil
2 boneless, skinless chicken breasts, cut in bite sized bits
1/3 cup cornstarch
To make the sauce, heat 2 teaspoons vegetable oil in a small saucepan, and sauté the garlic and green onion just until the garlic is solt. Add the pineapple juice, chili garlic paste, vinegar, sugar and soy sauce. Bring to a boil. Mix two tablespoons water and cornstarch together, and add to the pan. Lower the heat to a simmer and let the sauce thicken. Set aside, or let cool and then refrigerate in a covered container until ready to use.
To prepare the chicken: Heat the 1 cup vegetable oil in a wok or large skillet. Toss the chicken pieces with the 1/3 cup cornstarch and stir fry until light brown. Drain on paper towels. Discard the oil in the wok. Add the sauce to the wok and heat through. Add the chicken pieces and toss with the sauce. Serve with hot steamed rice, or noodles.

Muddle Puddle
Beema
2 cups vanilla ice cream
2 oz. Kahlua coffee liqueur
1 tablespoon chocolate syrup
Whipped Cream
Combine the ice cream and the Kahlua in a blender and process until smooth.
Swirl the chocolate syrup in a 16 oz wineglass, holding the glass by the stem, until the sides of the glass are well coated. Pour the ice cream mixture in the glass and top with whipped cream. Add a straw and maybe a spoon.... and say "Ahaaaa !"