Post by nybirder on Sept 30, 2016 15:38:06 GMT -5
COOKING FOR TWO
2010 JUNE RECIPE ARCHIVE
1. Chopped Greek Salad with Chicken
2. Amish Sourdough White Bread
3. Amish Sourdough Wheat Bread
4. Amish Sourdough Rye Bread
5. Nojio (Summer Cooler)
6. Mini Salmon Loaf
7. Dill Sauce
8. Speedy Mexican Rice with Black Beans
9. Split Pea Soup – Slow Cooker
10. Moroccan Lentil Soup
11. Stuffed Steak Rolls
12. Sweet Cornmeal Muffins
13. Cream Cheese Raspberry Muffins
14. Apple Slaw Reubens
15. Baked Chicken with Bruschetta
16. Omelet in a Mug
17. Slice and Bake Cinnamon Crisps
18. Hot Raspberry Tea Mix in a Mug
19. Chai Tea Latte Mix in a Mug
20. Meat Loaf in a Mug #1
21. Meat Loaf in a Mug #2
22. Oven Roasted Apricot Mustard Chicken
23. Macaroni and Cheese in a Mug
24. Garden Chick Pea Salad
25. Tomato Vinaigrette
26. Herb Roasted Dijon Potatoes
27. Chili in a Mug
28. Skillet Fish Dinner
29. Slow Cooker Pork Chops with Fruit
30. Jimmy Dean Sausage--Regular / Hot / Maple
31. Chicken and Rice Casserole in a Mug
32. SW Chicken & Rice Soup in a Mug
33. Coffee Cup Chiller
34. Blueberry Wrinkle
35. Southwest Brunch Casserole
36. Baby Carrot Cakes
37. Cream Cheese Frosting
38. Hellmann’s Parm Crusted Chicken
39. Tomato and Corn Pizza
40. Cabbage Rolls
41. Steak with Squash Medley
42. Pasta Twists with Beer Cheese Sauce
43. Pork or Chicken Sauces with Mustard and Grapes
44. Old Fashion Chicken & Dumplings (Single Serving)
45. Pecan Chicken ALA King
46. Chicken Broccoli Supper
47. Chunky Chicken Noodle Soup
48. Chicken Slaw
49. Beema’s Pizza Casserole
50. Zesty Fish Po’ Boys
51. Egg and Tomato Salad
52. Cheese Tomato Egg Bake
Chopped Greek Salad with Chicken (for Two)
EatingWell: July/August 2009?Geema
Have a warm-weather supper on the table quickly with this Greek-inspired chicken salad. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus.
2 1/2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons chopped fresh dill, or oregano or 1/2 teaspoon dried
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3 cups chopped romaine lettuce
1 1/4 cups chopped cooked chicken
1 medium tomato, chopped
1/2 medium cucumber, peeled, seeded and chopped
1/4 cup finely chopped red onion
1/4 cup sliced ripe black olives
1/4 cup crumbled feta cheese
Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomato, cucumber, onion, olives and feta; toss to coat.
Amish Sourdough White Bread *
Geema
1 C Amish friendship sourdough starter
1 C water
2 T margarine, butter or oil
3 1/4 C bread flour
“no sugar”
1 1/2 t salt
2 t yeast
Put all the ingredients into pan in the order of your machine. Select either the "white" or"oat/french" bread setting, turn the brown control darker and push "start".
Amish Sourdough Wheat Bread *
Geema
1 C Amish friendship sourdough starter
1 C water
2 T margarine, butter or oil
1 3/4 C bread flour
1 1/2 C wheat flour (I use stoneground)
1 1/2 T gluten
“no sugar”
1 1/2 t salt
2 t yeast
I use wheat setting on my machine. (I understand you can use "sweet bread setting", haven't tried it)
Amish Sourdough Rye Bread *
Geema
1 C Amish Friendship Sourdough starter
1 C water
2 T margarine, butter or oil
1 1/4 C bread flour
1 C wheat flour
1 C rye flour
“no sugar”
1 1/2 t salt
2 t yeast
2 t caraway seeds (add 5 minutes before last kneading cycle ends)
I use wheat setting on my machine (I understand you can use "sweet bread cycle", haven't tried it)
Nojito
Beema
(Makes one small glassful)
12 to 14 small mint leaves (or 6 or 7 large leaves)
1 ounce fresh lime juice
1 tablespoon superfine sugar
4 ounces club soda
Garnish with mint leaves, lime slices (optional)
Muddle the mint leaves in a cocktail shaker with the lime juice and sugare. Add ice cubes to fill the shaker, and pour in the club. Gently shake a few times to incorporate (remember, club soda is fizzy!). Strain into a medium cocktail glass filled with ice. Garnish is desired.
Mini Salmon Loaf
Pegg_KS
Ingredients:
3/4 cup chopped celery
1/2 cup chopped onion
2 tablespoons vegetable oil
1 large can salmon, bones
and skin removed, drained*
1 egg, lightly beaten
2 tablespoons milk*
1 cup soft bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
DILL SAUCE:
1/2 C Mayonnaise
1/4 c sour cream
1 tablespoon lemon juice
1 tablespoon milk
2 teaspoons snipped fresh dill
1/2 teaspoon sugar
1/8 teaspoon pepper
Directions:
*I use salmon juice instead of the milk and if you don't saute the celery and onions you have a little more crunch in the loaf.
1. In a skillet, saute celery and onion in oil until tender. In a bowl, combine the salmon, egg, milk, bread crumbs, salt, pepper and celery mixture. Transfer to a greased 5-3/4-in. x 3-in. x 2-in. loaf pan.
2. Bake at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. In a small bowl, combine the sauce ingredients. Serve with salmon loaf. Serves 2.
Speedy Mexican Rice with Black Beans (Serves 2)
Beema
1 pouch ready to serve Mexican rice
1 15oz can black beans, rinsed and drained
2 tablespoons chopped cilantro
1 4.4oz can chopped green chiles
Optional toppings: sour cream, salsa, diced tomato, shredded Cheddar cheese
Prepare rice according to package directions. Combine black beans and green chiles in microwave safe bowl, heat on high for 90 seconds. Stir in rice and cilantro. Serve immediately
Split Pea Soup
BobbiJoAZ (slow cooker)
1/4 cup split peas
1/2 teaspoon dried onion flakes (I'll use 1/4 cup diced fresh onions if I'm not making this for a gift.
1 bay leaf
pinch of pepper
2 teaspoons dried celery flakes (also will use 1/4 cup fresh diced celery)
1 Tbsp. bacon bits
1 teaspoon chicken bouuillon
1 cup + 2 Tbsp. water or chicken stock
Moroccan Lentil Soup
BobbiJoAZ
1/4 cup split peas
1/16 tsp. tumeric
1/4 tsp. paprika
1/8 tsp. cayenne
1/2 tsp. lemon & pepper seasoning salt
1/8 tsp. powdered garlic
1 cup chicken stock (I think it may take a little more)
Cook on medium high until simmering. Lower heat, cover and cook until lentils are tender.
Stuffed Steak Rolls
Tasty/TOH
2 Servings
Prep: 20 min. Cook: 30 min.
1 small green pepper, cut into 1-inch pieces
1 small onion, sliced and separated into rings
1 garlic clove, minced
1 tablespoon canola oil
3/4 cup prepared stuffing
2 tablespoons grated Parmesan cheese
2 beef cubed steaks (6 ounces each)
1/2 cup hot water
1/2 teaspoon beef bouillon granules
1/3 cup chili sauce
In a large skillet, saute the green pepper, onion and garlic in oil until crisp-tender; remove with a slotted spoon and set aside. Combine stuffing and cheese; spoon onto the center of the steaks. Roll up and tuck in ends; secure with toothpicks.
In the same skillet, cook steak rolls until browned. Combine water and bouillon; stir in chili sauce and vegetable mixture. Pour over steak rolls. Cover and simmer for 25-30 minutes or until meat is no longer pink, occasionally spooning sauce over rolls. Remove toothpicks. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 444 calories, 15 g fat (4 g saturated fat), 100 mg cholesterol, 1,335 mg sodium, 32 g carbohydrate, 2 g fiber, 44 g protein.
Sweet Cornmeal Muffins
TOH/Tasty
4 Servings
Prep/Total Time: 25 min.
Ingredients
2 tablespoons sugar
4 teaspoons canola oil
1 egg, beaten or 1/4 cup egg substitute
2 tablespoons milk
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt
Directions
In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened.
Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned. Yield: 4 muffins.
Nutritional Analysis: One muffin (prepared with egg substitute and fat-free milk) equals 153 calories, 6 g fat (0 saturated fat), trace cholesterol, 87 mg sodium, 20 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Cream Cheese Raspberry Muffins
TOH/Tasty
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar
1 egg
1 egg white
3 tablespoons buttermilk
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
3/4 cup fresh raspberries
2 tablespoons chopped walnuts, toasted
1/4 cup confectioners' sugar
1 teaspoon 2% milk
Directions
In a small bowl, cream the cream cheese, butter and sugar until smooth. Add egg and egg white; mix well. Beat in the buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Combine confectioner's sugar and milk; drizzle over muffins. Yield: 8 muffins.
Nutrition Facts: 1 muffin equals 200 calories, 9 g fat (4 g saturated fat), 46 mg cholesterol, 163 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat
Apple Slaw Reubens (for two)
Beema
2 cups shredded cole slaw mix
5 tablespoons Thousand Island dressing, divided
1 tablespoon white vinegar
1/4 teaspoon black pepper
1 teaspoon spicy brown mustard
4 slices rye or pumpernickel bread
7 oz. shaved corned beef or roast beef
1/2 Granny Smith apple, cored and thinly sliced
2 slices Swiss cheese
2 tablespoons butter, melted
In a medium bowl, stir together coleslaw mix, 2 tablespoons Thousand Island dressing, vinegar and pepper. In a separate small bowl stir together mustard and remaining dressing; spread this mixture evenly on 1 side of bread slices. Top 2 bread slices with equal amounts of beef, apple slices and cheese. Divide slaw mixture and spoon half evenly over cheese. Top with the second slice of bread. Brush both sides of sandwiches evenly with melted butter.
Cook sandwiches in large slightly greased nonstick skillet over medium-high heat for two minutes each side or until golden. Serve immediately.
(I prefer to broil in the oven - the entire sandwich is hot throughout that way)
Baked Chicken With Bruschetta
Beema
About 1 # boneless, skinless chicken cut into fingers
1/2 to 2/3 cup V8 (Hot n Spicy) Juice
One container bruschetta
Arrange chicken in a glass baking dish, pour V8 juice over the chicken, turn to coat. Using a soup spoon, dole out the entire container of bruschetta over the chicken.
Bake, uncovered, in a 350° oven for about 40 minutes until bubbly.
( I serve this over a bed of spaghetti, using the sauce from the baking dish to coat the pasta.)
Omelet in a Mug
geema
2 eggs, lightly beaten
2 to 3 tablespoons shredded cheddar cheese
2 tablespoons diced fully cooked ham
1 tablespoon diced green pepper
Salt and pepper to taste
In a microwave-safe mug coated with cooking spray, combine all ingredients. Microwave, uncovered, on high for 30-40 seconds; stir. Cook 30-60 seconds longer or until eggs are completely set. Yield: 1 serving. Editor's Note: This recipe was tested in a 1,100-watt
Slice & Bake Cinnamon Crisps
geema
These delicious butter cookies are rolled in cinnamon-sugar to make them extra special.Preparation time: 40 min Chilling time: 1 hrs Baking time: 7 min Yield: 5 dozen cookies
1 cup LAND O LAKES® Butter
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture forms a dough.
Divide dough into fourths. Shape each fourth into 4x1 1/2-inch log. Wrap each log in plastic food wrap; refrigerate at least 1 hour.
Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Cool slightly.
Combine sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.
Recipe Tip
Shape logs into triangle, square or rectangle shapes by flattening sides. Nutrition Facts (1 cookie): Calories: 60, Fat: 3g, Cholesterol: 10mg, Sodium: 30mg, Carbohydrates: 7g, Dietary Fiber: 0g, Protein: 1g
Hot Raspberry Tea Mix in a Mug
geema
1 T sugar
2 tsp Country Time Lemonade powder
1/2 tsp unsweetened instant tea
1/2 tsp raspberry gelatin
Measure into small Ziploc baggie, seal & shake to combine.
Place in a Mug lined with Tissue paper & attach fancy spoon.
Attach Tag:
Empty mix into mug, top with boiling water, stir, cool slightly & Serve steaming.
Chai Tea Latte Mix in a Mug
geema
2 T. French Vanilla coffee creamer (powder)
2 tsp sugar
1/2 tsp unsweetened instant tea
1/4 tsp ground allspice
1/4 tsp cinnamon
pinch ground cloves (less than 1/8 tsp!)
Measure into small Ziploc baggie, seal & shake to combine.
Place in a Mug lined with Tissue paper, attach pretty tag & small whisk.
Attach Tag:
Empty mix into Mug & Fill with very hot water, stir well & enjoy
Meat Loaf in a Mug
Here’s a quick, delicious single serving of meat loaf,” writes Ruby Matt of Garnavillo, Iowa. This clever take on a classic gives you traditional meat loaf flavor with hardly any cleanup and no leftovers!
2 tablespoons 2% milk
1 tablespoon ketchup
2 tablespoons quick-cooking oats
1 teaspoon onion soup mix
1/4 pound lean ground beef
Additional ketchup, optional In a small bowl, combine the milk, ketchup, oats and soup mix. Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray.
Cover and microwave on high for 3 minutes or until meat is no longer pink and a meat thermometer reads 160°; drain.
Let stand for 3 minutes. Serve with additional ketchup if desired. Yield: 1 serving. Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutrition Facts: 1 serving (calculated without additional ketchup) equals 248 calories, 10 g fat (4 g saturated fat), 72 mg cholesterol, 440 mg sodium, 14 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.Meat Loaf in a Mug published in Cooking for 2 Spring 2008,
Meatloaf in a Mug 2
geema
You can easily make a single serving of meatloaf with this fast and simple recipe."
1 slice white bread, torn into pieces
2 tablespoons milk
1/2 teaspoon Worcestershire sauce
1/4 pound ground beef
1 green onion, thinly sliced
1/4 teaspoon seasoned salt
1/8 teaspoon ground black pepper
Place the torn bread into a small bowl, and pour in the milk and Worcestershire sauce; set aside for a few minutes for the bread to absorb the liquid. Add the ground beef, green onion, seasoned salt, and pepper to the bread; mix well and place into a 10 ounce, microwave-safe mug. Cook in the microwave at 70 percent power until the meatloaf is firm and no longer pink in the center, 4 to 5 1/2 minutes depending on the microwave. Remove the meatloaf from the microwave, and allow to stand 2 minutes before serving.
Nutritional Information
Amount Per Serving Calories: 295 | Total Fat: 15.1g | Cholesterol: 73mg
Oven-Roasted Apricot Mustard Chicken
Beema
2 small boneless, skinless chicken breast halves, cut into fingers
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons apricot preserves
1 1/2 tablespoons Dijon Mustard (I used Grey Poupon)
1/4 teaspoon grated orange rind
1/2 clove garlic minced (or a dash or garlic powder
Preheat oven to 350°. Place chicken in baking dish, season with salt and pepper to taste. Combine the remaining ingredients, brush evenly over the chicken. Bake 20 to 25 minutes or until chicken is cooked through.
Macaroni and Cheese in a Mug
geema
2 tablespoons bread crumbs
1 teaspoon parsley flakes
1 tablespoon grated Parmesan cheese
1/2 cup uncooked macaroni
3 tablespoons Knorr classic white sauce mix
In a small bowl, combine bread crumbs, dried parsley and grated Parmesan Cheese. Mix well and place in a small zip-top bag and seal. Place sealed bag in a mug. Make sure the mug holds a volume of at least 1 1/2 cups.
In a separate bowl, combine macaroni and white sauce mix. Mix well and place in a small zip-top bag and seal. Place sealed bag in mug with other bag. Decorate and attach a tag with the following directions:
Gift Tag Directions:
Macaroni and Cheese:
Macaroni and Cheese Mix
1/2 cups milk
1 tablespoon butter
1/2 cup water
3 tablespoons shredded cheddar cheese
2 teaspoons olive oil
Heat oven to 325°F. Place ingredients from bag containing macaroni in lightly greased mug.
In a small saucepan, place milk, butter and water. Bring to a simmer and pour over ingredients in mug. Loosely cover with aluminum foil. Bake for 25 minutes. Remove from oven and stir in shredded cheddar cheese.
Place ingredients from remaining bag in a separate bowl. Add olive oil and toss. Sprinkle crumb mixture over macaroni and cheese in mug. Return to oven for an additional 6 to 10 minutes.
Garden Chick Pea Salad
Tasty
2 Servings Prep/Total Time: 25 min.
Ingredients
3 cups spring mix salad greens
3/4 cup canned chickpeas or garbanzo beans, rinsed and drained
1/2 cup packed fresh parsley sprigs, coarsely chopped
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
1/4 cup thinly sliced radishes
3 tablespoons chopped walnuts
TOMATO VINAIGRETTE:
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup chopped tomato
1 garlic clove, minced
1/2 teaspoon cumin seeds, toasted
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Directions
Divide greens between two salad plates. Combine the chickpeas, parsley, carrot, zucchini, onions, cheese, radishes and walnuts.
In a small bowl, combine the vinaigrette ingredients. Pour 1/3 cup over chickpea mixture and toss to coat. Spoon chickpea mixture over greens. Drizzle salads with remaining vinaigrette. Serve immediately. Yield: 2 servings.
Nutrition Facts: 1 serving equals 492 calories, 38 g fat (6 g saturated fat), 8 mg cholesterol, 619 mg sodium, 30 g carbohydrate, 9 g fiber, 12 g protein.
Garden Chickpea Salad published in Taste of Home June/July 2009, p32
Herb-Roasted Dijon Potatoes
Beema
5 tablespoons Dijon mustard (Grey Poupon is best)
2 tablespoons olive oil
2 teaspoons garlic powder
1/2 teaspoon Italian seasoning
1 teaspoon black pepper
6 medium red potatoes, cut into chunks
Mix all ingredients except potatoes in a small bowl. Place potatoes in a lightly greased glass baking dish. Generously brush mixture over potatoes, saving some for basting during baking. Bake at 425° for 35 to 40 minutes, or until potatoes are fork tender. Stir and baste occasionally. Makes 4 servings.
Chili in a Mug
Geema
This was fun to create this recipe. Being intrigued with Mug recipes and not finding one anywhere for Chili in a Mug I created this one. I know it is good because I have made it 3 times this week.
1 T chopped Onion OR dry onion (I prefer without onions)
3 to 4 oz ground beef (the really good stuff)
2 t olive oil
1/4 C dark red kidney beans (canned)
1/4 C elbow spaghetti (I found Creamette “Ready Cut Spaghetti” very similar to what I grew up with – 7 oz for 99 cents)
1 C tomato juice – started out with ½ C (not enough) (OR canned tomatoes or tomato sauce diluted with some water – about 2 to 1)
Chili powder (I used heaping 1/8 t)
1/8 t salt
1/2 t sugar
Put olive oil in soup mug (2 to 2 ½ C size) and swirl up and around sides. If using onion nuke in the oil until softened. Add 3 to 4 oz good ground beef (I used ground round) and cook on Medium High (70%-75%) for 3 minutes, stir, add rest of ingredients and microwave until “pasta” is tender. About 4 to 5 minutes on medium high. Let set until cooled a bit (I found that the spaghetti finished cooking while cooling). Top with shredded cheese, if desired. Makes 1 serving.
Enjoy!!! Thegeema
Skillet Fish Dinner (2 serving)
Beema
1 celery rib chopped
1/2 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon olive oil
2 to 3 plum tomatoes, chopped
1/4 teaspoon salt
dash pepper
1/2 pound white fish fillets(cod, haddock, talapia, etc.)
1/4 to 1/2 teaspoon seafood seasoning
Hot cooked rice
Hot pepper sauce, optional
In a skillet, saute the celery, green pepper and onion in oil until almost tender. Add tomatoes an cook and stir for 1 to 2 minutes. Sprinkle with salt and pepper. Top with the fish fillets and sprinkle with seafood seasoning. reduce heat, cover and cook over simmer for 6 minutes. Break fish into chunks. Cook about 3 minutes longer or until fish flakes easily with a fork. Serve over rice.
Slow-Cooker Pork Chops with Fruit
Beema
2 bone-in center-cup pork loin chops (12 ounces each)
1 cup mixed dried fruit
1/3 cup unsweetened pineapple juice
1/4 cup corn syrup
1/4 teaspoon salt
1/4 teaspoon curry powder
1 teaspoon cornstarch
1 tablespoon cold water
Place pork chops in a 1 1/2 or 3 qt. slow cooker. In a bowl, combine dried fruit, juice, corn syrup, salt and curry powder; pour over chops. Cover and cook on low for 4 - 4 1/2 hours or until meat is tender.
With a slotted spoon, remove the meat and fruit to a serving platter and keep warm. In a small saucepan, combine the cornstarch and cold water until smooth, stir in the cooking juices. Bring to a boil, cook and stir for 2 minutes until thickened. Serve over pork chops and fruit.
Serve with rice and a small green salad.
Jimmy Dean Sausage
Tasty
REGULAR
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)
HOT
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)
MAPLE
16 ounces ground pork
3 tablespoons maple-flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent Flavor Enhancer)
1/4 teaspoon ground coriander Combine all the ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until browned all over.
Each recipe makes 1 pound of sausage.
Chicken and Rice Casserole in a Mug*
Geema
1/3 cup instant rice
1 teaspoon dried celery flakes
1/4 teaspoon dried onion flakes
1 teaspoon dried chives
1 (4 1/2 ounce) can chunk chicken**
In a small bowl, combine all ingredients, except the can of chicken. Mix well and place in a sandwich size zip-top bag and seal. Place can of chicken in mug and top with filled bag. Make sure the mug holds a volume of 1 1/2 cups.
Decorate mug and attach a gift tag with the following directions:
Chicken and Rice Casserole:
Chicken and Rice Casserole Mix
1/2 cups water
1 tablespoon butter
2 tablespoons shredded cheddar cheese
Place chicken and rice casserole mix from bag into mug. Add drained chicken from can to ingredients in mug.
In a small saucepan, place water and butter. Bring to a boil and pour over ingredients in mug. Mix well and let stand for 5 to 8 minutes. Top with shredded cheddar cheese and heat in microwave until cheese is melted.
SW Chicken & Rice Soup in a Mug
BobbiJo
1/4 cup instant rice
1 tsp.chicken bouillon
1/4 tsp. onion flakes
1/2 tsp. dried parsley
1/3 tsp. chili powder
Dash of garlic powder
One 4.5-oz. can chunk chicken, drained; save liquid
Water
Optional toppings: Shredded cheese, salsa, sour cream & corn chips.
Add enough boiling water to the liquid from the chicken to make 3/4 cup. Mix the dry ingredients in a large soup mug. Add the water & chicken broth. Let rest for 5 minutes. Stir in chicken. Microwave on high for 2 minutes. Serve plain or with desired toppings.
Coffee Cup Chiller
1 cup ground coffee
12 cups water
1 cup sugar
1` quart half and half
1 quart milk
1 tablespoon vanilla extract
Brew coffee using 12 cups water. Stir in sugar until dissolved. Stir in half and half, milk and vanilla. Chill. Serve over ice. Makes 17 cups. You can keep this in an airtight container in the fridge for several days. Add a little brandy for an after-dinner drink, or ice cream for a sipping dessert
Blueberry Wrinkle
Cllw/Tasty
6 pre baked croissants
4 oz cream cheese
2 cups blueberries
dash cinnamon
6 eggs
1 1/2 cups half and half
1/4 cup sugar
3 tablespoons maple syrup
Steps:
Spray 9X12 glass baking dish with Pam. Tear 3 of the croissants into bit-size pieces and place evenly in bottom of baking dish. Scatter blueberries over the croissant pieces. Cut cream cheese into small pieces and distribute evenly over the berries. Tear the remaining croissants over the cheese and berries, as a top layer.
In large bowl, mix the eggs, sugar, maple syrup and blend well. Add the half and half and whisk until thoroughly combined. Pour the mixture over the assembled casserole and dust lightly with cinnamon. Bake in a pre-heated oven at 350 for 30 minutes, or until golden and set. After baking cut into sixths, dust with powered sugar. Serve
Southwest Brunch Casserole
MarineMom
4 teaspoons butter, softened
2 English muffins, split
1/2 pound bulk pork sausage
4 eggs
1/4 cup sour cream
1/2 cup shredded sharp cheddar cheese
1/4 cup canned chopped green chilies
Spread butter over cut sides of each muffin half. Place buttered side up in an 8-in. square baking dish coated with cooking spray; set aside.
In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over muffin halves. In a small bowl, whisk eggs and sour cream; pour over sausage. Sprinkle with cheese and chilies. Cover and refrigerate for 3 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4 servings.
Baby Carrot Cakes - from Small Batch Baking Cookbook
BobbiJo
Makes 2 servings
These miniature carrot cakes are full of everything that makes carrot cake wonderful: raisins, coconut, nuts and pineapple. If this were a recipe for a large layer cake, you'd have trouble cutting a clean slice because of the abundance of flavorful but chunky ingredients. Those ingredients also make this cake extremely moist. A traditional Cream Cheese Frosting adds a sweet but tangy finishing touch,
Butter, at room temperature, for greasing the cans or pans
3/4 cup plus 2 tablespoons sifted all-purpose flour, plus more for flouring the cans.
1/4 cup plus 2 tablespoons buttermilk
1/4 cup vegetable oil
Yolk of 1 large egg (I use 2 Tbsp. egg white produce)
1/2 teaspoon pure vanilla extract
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup grated carrots
2 tablespoons raisins
2 tablespoons chopped pecans or walnuts, plus more for garnish
2 tablespoons sweetened flaked coconut
2 tablespoons finely chopped fresh or canned pineapple, well drained (optional)
Pans required:
Two 14- or 14.5 oz. cans
Or two small loaf pans aprox. 5 1/2" x 3". (My preference)
Directions
Place a rack in the center of the oven and preheat the oven to 350.
Grease the inside of the cans or pans and lightly dust them with flour, tapping out the excess. Place these on a baking sheet for easier handling and set aside.
Place the buttermilk, oil, egg yolk and vanilla in a small bowl and stir to mix.
Place the flour, sugar, baking soda, salt and cinnamon in a medium-size mixing bowl and whisk to blend well. Add the buttermilk mixture and whisk just until the dry ingredients are moistened. Fold in the carrots, raisins, nuts, coconut and pineapple if using.
Spoon the batter into the prepared (p)cans, dividing it evenly between them. Bake the cakes until a toothpick inserted in the center of one comes out clean, 30 to 35 minutes.
Remove the baking sheet from the oven and transfer the (p)cans to a wire rack to cool for 10 minutes. Then run a thin, sharp knife around the edge of each; invert the (p)cans to release the cakes. Turn the cakes upright and let them cool on the rank. (The cakes can be wrapped individually in plastic wrap and stored in the refrigerator for up to 3 days.)
To frost the cakes, cut each in half horizontally. Spread a layer of the Cream Cheese Frosting about 1/4" thick on the cut side of one cake half, then stack the other half on top of it. Frost the top and sides of the cake. Repeat with the remaining cake and frosting. Garnish with additional nuts. (The frosted cakes can be stored, loosely but well covered with plastic wrap, in the refrigerator for up to 2 days.)
Cream Cheese Frosting
Makes 1 cup
4 oz. cream cheese, cubed, at room temperature
2 tablespoons unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
Place the cream cheese and butter in a medium size bowl, and cream them with a fork or a hand held mixer on medium speed until smooth, about 45 seconds. Sift the powdered sugar over the cream cheese mixture, then beat until the frosting is creamy. Stir in vanilla. Spread on cool cake.
Hellman’s Parmesan Crusted Chicken
Beema
1/2 cup Hellmann's Mayo
1/4 cup grated Parmesan
4 boneless, skinless chicken breasts
4 teaspoons Italian seasoned dry bread crumbs
(I usually add a little pepper, garlic salt and parsley flakes to the mayo mix)
Combine the mayo and cheese, spread on the chicken, and sprinkle with bread crumbs.
Bake at 425° for 20 to 25 minutes.
Tomato and Corn Pizza
Beema
3 small plum tomatoes, slice
1/4 teaspoon salt
1/4 teaspoon pepper
1 prebaked Italian pizza crust
1/3 cup refrigerated pest
1/2 cup fresh corn kernals
1/4 cup grated Parm
8 oz. fresh mozzarella,sliced
3 tablespoons torn basil leaves
Preheat oven to 450°. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
Place pizza crust on parchment paper-lined baking sheet; spread with pesto. Stir together corn and the Parm. Top pizza with the corn mix, tomatoes and mozzarella slices.
Bake at 450° for 14 minutes or until cheese is melted and golden. Remove from oven and top with basil.
Cabbage Rolls
Reminisce/Tasty
Ingredients
4 large cabbage leaves
1/4 pound ground beef
1/4 pound bulk pork sausage
1/4 cup chopped onion
1/2 cup cooked rice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 egg
1 cup tomato juice
2 tablespoons brown sugar, optional
Directions
In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside. Meanwhile, in a large skillet, brown the beef, sausage and onion over medium heat until meat is not longer pink; drain. Stir in rice, Worcestershire sauce, mustard and egg; mix well.
Spoon about 1/3 cup onto each cabbage leaf. Fold in sides and roll up leaf; place with seam side down in a greased 11-in. x 7-in. baking dish.
Pour juice over rolls; sprinkle with brown sugar if desired. Cover and bake at 350° for 50 minutes. Uncover and bake 10 minutes longer. Yield: 2 servings.
Nutrition Facts: 1 serving (2 each) equals 357 calories, 20 g fat (7 g saturated fat), 164 mg cholesterol, 798 mg sodium, 22 g carbohydrate, 2 g fiber, 21 g protein.
Steak with Squash Medley
Serves Two
Beema
2 rib eye steaks (8 to 10 oz each)
3 tablespoons olive oil, divided
1/2 cup diced onion
1/2 cup diced yellow summer squash
1/2 cup diced zucchini
1/2 cup sliced okra (optional)
1 garlic clove, minced
1/4 cup tomator sauce
2 tablespoons cider vinegar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
salt and pepper to taste
In a skillet over medium heat, brown steaks on both side in 2 tablespoons oil. Cook 8 minutes longer until the meat reaches desired doneness. Remove and keep warm.
In the same skillet, add the remaining oil and saute the onion, squash, zucchini, okra and garlic for 6 minutes or until tender. Stir in the tomato sauce, vinegar, rosemary, thyme and salt and pepper. Cook 3 to 4 minutes longer or until heated though. Serve the vegetable medley over the steaks.
Pasta Twists with Beer-Cheese Sauce
Beema
8 oz. tri-colored corkscrew macaroni (or gemelli)
2 medium carrots, bias-sliced (1 cup)
1 small zucchini, coarsely chopped (1 cup)
1 cup chopped mushrooms
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup beer, flat and at room temperature
3/4 cup freshly shredded SHARP Cheddar cheese (3 oz)
Cook pasta according to the directions on the package. Drain, keep warm.
Meanwhile, for the sauce, in a medium saucepan cook carrots, zucchini and mushrooms in margarine until vegetables are tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more. Add beer and heat through. Remove pan from the heat. Gradually add the Cheddar cheese, stirring just until cheese is melted. Arrange pasta on individual plates, spoon sauce over pasta.
This version has no meat, and is quite hearty as is. But, you can easily add 1 cup chopped cooked chicken, diced bits of ham, 1 can (drained) tuna, ground beef, coins of cooked smoked sausage or kielbasa.
Pork or Chicken Sauced with Mustard and Grapes
c3clarke
1 C red or green seedless grapes, halved
6 ounces boneless pork loin, cut in ½" thick slices
1 T all-purpose flour
2 t olive oil, divided
¼ C thinly sliced onion
1 C low sodium chicken broth
1 T white wine vinegar
1 T brown sugar
1 T mustard
1 t mustard seeds
2 watercress springs (optional)
Rinse grapes; remove any stems and set aside. Coat pork with flour in shallow dish. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add pork; cook about 5 minutes, browning on both sides. Remove; set aside. Heat remaining 1 teaspoon oil in same skillet over medium high heat; add onion. Cook and stir until onion is softened. Add ½ C grapes, broth, wine vinegar, brown sugar, mustard and mustard seeds. Bring to a boil; cook until reduced by half, stirring occasionally. Return pork with juices and remaining ½ C grapes to skillet. Heat until warm. Garnish with watercress, if desired.
Single Serving Old Fashion Chicken and Dumplings
Geema
For single serving, use 1 1/4 cups broth and 1/4 cup chicken. (I freeze the rest of the broth and chicken in these proportions.) I usually knead the dough 3 or 4 times, then pat out. Kneading it longer makes them tough; less time may make them so tender they fall apart.
1 serving cooked chicken and broth (1/4 cup chicken, 1 1/4 cup broth)
1/4 cup flour
pinch baking soda
pinch salt
1 1/2 teaspoon margarine, softened
1 Tablespoon milk
Bring broth to a boil.
Combine flour, soda, salt; cut in margarine with a fork until crumbly.
Add milk, stirring with a fork until moistened.
Turn out onto a heavily floured surface.
Knead 4-8 times.
Pat or roll dough to 1/4 inch thickness.
Cut into 1 1/2 inch squares and drop into boiling broth.
Add chicken.
Reduce heat to med-low and cook 8-10 minutes, covered
Pecan Chicken A La King
Beema
1/4 cup chopped celery
2 tablespoons butter
1 teaspoon chicken bouilon granules
2 tablespoons all-purpose flour
1.8 teaspoon poultry seasoning
1 1/4 cups milk
1 cup cubed cooked chicken
1 tablespoon diced pimentos
1 teaspoons lemon juice
1/4 cup chopped pecans, divided
Hot cooked rice
In a saucepan, saute celery in butter until tender. Add bouillon, stirring until dissolved. Stir in the flour, salt and poulty 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 of the pecans. cook until heated through. Serve over rice. Sprinkle the remaining pecans over all.
(recipe from Roxanne Kamberaj, published in a TofH cookbook, 2008)
Chicken Broccoli Supper
Beema
1/2 lb. boneless skinless chicken breast, cubed
1 1/2 cup frozen broccoli florets
1/2 cup uncooked elbow macaroni
1/2 cup shredded cheddar cheese
1 can condensed cream of chicken soup, undiluted
3/4 cup chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon pepper
In a large bowl, combine the chicken, broccoli, macaroni and cheese. Whisk the soup, broth, garlic powder and pepper, stir into the chicken mixture.
Transfer to a greased 1 1/2 qt. baking dish. Bake, uncovered at 350° for 30 minutes. Stir, bake 24 to 30 minutes longer, or until chicken juices run clear and macaroni is tender. Let stand for 5 minutes before serving.
(When I made this, I mixed the chicken, broccoli, macaroni and cheese right in the baking dish, eliminating the need for a bowl. I whisked the soup, etc., in a large measuring cup. Worked just fine! And, I added a few drops of Worcestershire sauce for additional flavor.)
Chunky Chicken Noodle Soup
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 25 min.
Ingredients
1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups chicken broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley
Directions
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield: 2 servings.
Chicken Slaw Recipe
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 15 min.
Ingredients
1 cup cubed cooked chicken
1 cup coleslaw mix
1 celery rib, chopped
1 hard-cooked egg, diced
3 tablespoons Miracle Whip
4-1/2 teaspoons 2% milk
4-1/2 teaspoons lemon juice
1/2 teaspoon brown sugar
Dash celery salt
Dash paprika, optional
Directions
In a small salad bowl, combine the chicken, coleslaw mix, celery and egg. In another bowl, combine the Miracle Whip, milk, lemon juice, brown sugar and celery salt. Pour over chicken mixture and toss to coat. Sprinkle with paprika if desired. Refrigerate until serving. Yield: 2 servings.
Nutrition Facts: 1 cup (prepared with fat-free salad dressing and fat-free milk) equals 217 calories, 8 g fat (2 g saturated fat), 169 mg cholesterol, 357 mg sodium, 8 g carbohydrate, 1 g fiber, 24 g protein.
Beema’s Pizza Casserole
Beema
2 tablespoons butter, melted
1 cup green peppers, diced
1/3 cup mix of yellow and red onion, diced
1/2 cup diced zucchini
1 cup diced ham bits
1 cup cooked and crumbled bulk Italian flavored sausage
1 tablespoon Worcestershire sauce
4 tablespoons Teriyaki sauce/marinade (*)
Combine all ingredients in medium sized casserole dish, cover and bake in 350° oven for 30 minutes or until heated through. Meanwhile, prepare 1 package (Success) white rice according to package directions. Spoon casserole mixture over rice.
(*) Lots of other sauce/marinades would have worked to give the mixture a definite flavor, or I could have used chicken stock or broth.
Zesty Fish Po' Boys (makes two)
Beema
1 (11 oz) package frozen breaded fish fillets
1 (12 in) French bread loaf
1/2 cup regular or light mayonnaise
1 1/2 tablespoons lemon juice
1 1/2 teaspoons Creole mustard
1 1/2 teaspoons sweet pickle relish
1/2 teaspoon chopped parsley
dash dried tarragon
dash hot sauce (optional)
lettuce leaves
Bake fish fillets according to package directions. Meanwhile, cut bread in half crosswise, then split each half lengthwise and toast.
Stir together mayo and the next 6 ingredients. Spread mixture evenly over cut side of bread halves. Place lettuce and fish on the bottom, and top with the second half bread. Serve immediately.
Egg & Tomato Salad
Cooking for 2/Tasty
1 Servings
Prep/Total Time: 10 min.
Ingredients
1 small tomato, thinly sliced
1 hard-cooked egg, sliced
Leaf lettuce
2 tablespoons olive oil
4 teaspoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon seasoned salt
1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon salt
1/8 teaspoon pepper
2 drops hot pepper sauce
Directions
On a salad plate or in a bowl, alternate tomato and egg slices on lettuce. In a small bowl, whisk remaining ingredients until smooth. Pour over salad and serve immediately. Yield: 1 serving.
Nutrition Facts: 1 serving (1 each) equals 353 calories, 33 g fat (5 g saturated fat), 212 mg cholesterol, 747 mg sodium, 9 g carbohydrate, 1 g fiber, 7 g protein.
Cheese Tomato Egg Bake
2 Servings
Prep: 10 min. Bake: 25 min.
Ingredients
3/4 cup egg substitute
2 tablespoons ranch salad dressing
1/8 teaspoon garlic powder
1 plum tomato, seeded and diced
1 slice process American cheese
Directions
In a large bowl, whisk the egg substitute, salad dressing and garlic powder. Spray the bottom of a 3-cup round baking dish with cooking spray. Pour half of the egg mixture into dish; top with tomato and cheese. Pour the remaining egg mixture on top.
Bake at 350° for 22-26 minutes or until completely set and a knife comes out clean. Yield: 2 servings.
Nutrition Facts: 1 serving (prepared with reduced-fat dressing) equals 110 calories, 4 g fat (1 g saturated fat), 7 mg cholesterol, 442 mg sodium, 6 g carbohydrate, trace fiber, 12 g protein.
Cheese Tomato Egg Bake published in Cooking for 2 Fall 2008, p35
2010 JUNE RECIPE ARCHIVE
1. Chopped Greek Salad with Chicken
2. Amish Sourdough White Bread
3. Amish Sourdough Wheat Bread
4. Amish Sourdough Rye Bread
5. Nojio (Summer Cooler)
6. Mini Salmon Loaf
7. Dill Sauce
8. Speedy Mexican Rice with Black Beans
9. Split Pea Soup – Slow Cooker
10. Moroccan Lentil Soup
11. Stuffed Steak Rolls
12. Sweet Cornmeal Muffins
13. Cream Cheese Raspberry Muffins
14. Apple Slaw Reubens
15. Baked Chicken with Bruschetta
16. Omelet in a Mug
17. Slice and Bake Cinnamon Crisps
18. Hot Raspberry Tea Mix in a Mug
19. Chai Tea Latte Mix in a Mug
20. Meat Loaf in a Mug #1
21. Meat Loaf in a Mug #2
22. Oven Roasted Apricot Mustard Chicken
23. Macaroni and Cheese in a Mug
24. Garden Chick Pea Salad
25. Tomato Vinaigrette
26. Herb Roasted Dijon Potatoes
27. Chili in a Mug
28. Skillet Fish Dinner
29. Slow Cooker Pork Chops with Fruit
30. Jimmy Dean Sausage--Regular / Hot / Maple
31. Chicken and Rice Casserole in a Mug
32. SW Chicken & Rice Soup in a Mug
33. Coffee Cup Chiller
34. Blueberry Wrinkle
35. Southwest Brunch Casserole
36. Baby Carrot Cakes
37. Cream Cheese Frosting
38. Hellmann’s Parm Crusted Chicken
39. Tomato and Corn Pizza
40. Cabbage Rolls
41. Steak with Squash Medley
42. Pasta Twists with Beer Cheese Sauce
43. Pork or Chicken Sauces with Mustard and Grapes
44. Old Fashion Chicken & Dumplings (Single Serving)
45. Pecan Chicken ALA King
46. Chicken Broccoli Supper
47. Chunky Chicken Noodle Soup
48. Chicken Slaw
49. Beema’s Pizza Casserole
50. Zesty Fish Po’ Boys
51. Egg and Tomato Salad
52. Cheese Tomato Egg Bake
Chopped Greek Salad with Chicken (for Two)
EatingWell: July/August 2009?Geema
Have a warm-weather supper on the table quickly with this Greek-inspired chicken salad. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus.
2 1/2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons chopped fresh dill, or oregano or 1/2 teaspoon dried
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3 cups chopped romaine lettuce
1 1/4 cups chopped cooked chicken
1 medium tomato, chopped
1/2 medium cucumber, peeled, seeded and chopped
1/4 cup finely chopped red onion
1/4 cup sliced ripe black olives
1/4 cup crumbled feta cheese
Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomato, cucumber, onion, olives and feta; toss to coat.
Amish Sourdough White Bread *
Geema
1 C Amish friendship sourdough starter
1 C water
2 T margarine, butter or oil
3 1/4 C bread flour
“no sugar”
1 1/2 t salt
2 t yeast
Put all the ingredients into pan in the order of your machine. Select either the "white" or"oat/french" bread setting, turn the brown control darker and push "start".
Amish Sourdough Wheat Bread *
Geema
1 C Amish friendship sourdough starter
1 C water
2 T margarine, butter or oil
1 3/4 C bread flour
1 1/2 C wheat flour (I use stoneground)
1 1/2 T gluten
“no sugar”
1 1/2 t salt
2 t yeast
I use wheat setting on my machine. (I understand you can use "sweet bread setting", haven't tried it)
Amish Sourdough Rye Bread *
Geema
1 C Amish Friendship Sourdough starter
1 C water
2 T margarine, butter or oil
1 1/4 C bread flour
1 C wheat flour
1 C rye flour
“no sugar”
1 1/2 t salt
2 t yeast
2 t caraway seeds (add 5 minutes before last kneading cycle ends)
I use wheat setting on my machine (I understand you can use "sweet bread cycle", haven't tried it)
Nojito
Beema
(Makes one small glassful)
12 to 14 small mint leaves (or 6 or 7 large leaves)
1 ounce fresh lime juice
1 tablespoon superfine sugar
4 ounces club soda
Garnish with mint leaves, lime slices (optional)
Muddle the mint leaves in a cocktail shaker with the lime juice and sugare. Add ice cubes to fill the shaker, and pour in the club. Gently shake a few times to incorporate (remember, club soda is fizzy!). Strain into a medium cocktail glass filled with ice. Garnish is desired.
Mini Salmon Loaf
Pegg_KS
Ingredients:
3/4 cup chopped celery
1/2 cup chopped onion
2 tablespoons vegetable oil
1 large can salmon, bones
and skin removed, drained*
1 egg, lightly beaten
2 tablespoons milk*
1 cup soft bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
DILL SAUCE:
1/2 C Mayonnaise
1/4 c sour cream
1 tablespoon lemon juice
1 tablespoon milk
2 teaspoons snipped fresh dill
1/2 teaspoon sugar
1/8 teaspoon pepper
Directions:
*I use salmon juice instead of the milk and if you don't saute the celery and onions you have a little more crunch in the loaf.
1. In a skillet, saute celery and onion in oil until tender. In a bowl, combine the salmon, egg, milk, bread crumbs, salt, pepper and celery mixture. Transfer to a greased 5-3/4-in. x 3-in. x 2-in. loaf pan.
2. Bake at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. In a small bowl, combine the sauce ingredients. Serve with salmon loaf. Serves 2.
Speedy Mexican Rice with Black Beans (Serves 2)
Beema
1 pouch ready to serve Mexican rice
1 15oz can black beans, rinsed and drained
2 tablespoons chopped cilantro
1 4.4oz can chopped green chiles
Optional toppings: sour cream, salsa, diced tomato, shredded Cheddar cheese
Prepare rice according to package directions. Combine black beans and green chiles in microwave safe bowl, heat on high for 90 seconds. Stir in rice and cilantro. Serve immediately
Split Pea Soup
BobbiJoAZ (slow cooker)
1/4 cup split peas
1/2 teaspoon dried onion flakes (I'll use 1/4 cup diced fresh onions if I'm not making this for a gift.
1 bay leaf
pinch of pepper
2 teaspoons dried celery flakes (also will use 1/4 cup fresh diced celery)
1 Tbsp. bacon bits
1 teaspoon chicken bouuillon
1 cup + 2 Tbsp. water or chicken stock
Moroccan Lentil Soup
BobbiJoAZ
1/4 cup split peas
1/16 tsp. tumeric
1/4 tsp. paprika
1/8 tsp. cayenne
1/2 tsp. lemon & pepper seasoning salt
1/8 tsp. powdered garlic
1 cup chicken stock (I think it may take a little more)
Cook on medium high until simmering. Lower heat, cover and cook until lentils are tender.
Stuffed Steak Rolls
Tasty/TOH
2 Servings
Prep: 20 min. Cook: 30 min.
1 small green pepper, cut into 1-inch pieces
1 small onion, sliced and separated into rings
1 garlic clove, minced
1 tablespoon canola oil
3/4 cup prepared stuffing
2 tablespoons grated Parmesan cheese
2 beef cubed steaks (6 ounces each)
1/2 cup hot water
1/2 teaspoon beef bouillon granules
1/3 cup chili sauce
In a large skillet, saute the green pepper, onion and garlic in oil until crisp-tender; remove with a slotted spoon and set aside. Combine stuffing and cheese; spoon onto the center of the steaks. Roll up and tuck in ends; secure with toothpicks.
In the same skillet, cook steak rolls until browned. Combine water and bouillon; stir in chili sauce and vegetable mixture. Pour over steak rolls. Cover and simmer for 25-30 minutes or until meat is no longer pink, occasionally spooning sauce over rolls. Remove toothpicks. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 444 calories, 15 g fat (4 g saturated fat), 100 mg cholesterol, 1,335 mg sodium, 32 g carbohydrate, 2 g fiber, 44 g protein.
Sweet Cornmeal Muffins
TOH/Tasty
4 Servings
Prep/Total Time: 25 min.
Ingredients
2 tablespoons sugar
4 teaspoons canola oil
1 egg, beaten or 1/4 cup egg substitute
2 tablespoons milk
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt
Directions
In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened.
Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned. Yield: 4 muffins.
Nutritional Analysis: One muffin (prepared with egg substitute and fat-free milk) equals 153 calories, 6 g fat (0 saturated fat), trace cholesterol, 87 mg sodium, 20 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Cream Cheese Raspberry Muffins
TOH/Tasty
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar
1 egg
1 egg white
3 tablespoons buttermilk
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
3/4 cup fresh raspberries
2 tablespoons chopped walnuts, toasted
1/4 cup confectioners' sugar
1 teaspoon 2% milk
Directions
In a small bowl, cream the cream cheese, butter and sugar until smooth. Add egg and egg white; mix well. Beat in the buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Combine confectioner's sugar and milk; drizzle over muffins. Yield: 8 muffins.
Nutrition Facts: 1 muffin equals 200 calories, 9 g fat (4 g saturated fat), 46 mg cholesterol, 163 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat
Apple Slaw Reubens (for two)
Beema
2 cups shredded cole slaw mix
5 tablespoons Thousand Island dressing, divided
1 tablespoon white vinegar
1/4 teaspoon black pepper
1 teaspoon spicy brown mustard
4 slices rye or pumpernickel bread
7 oz. shaved corned beef or roast beef
1/2 Granny Smith apple, cored and thinly sliced
2 slices Swiss cheese
2 tablespoons butter, melted
In a medium bowl, stir together coleslaw mix, 2 tablespoons Thousand Island dressing, vinegar and pepper. In a separate small bowl stir together mustard and remaining dressing; spread this mixture evenly on 1 side of bread slices. Top 2 bread slices with equal amounts of beef, apple slices and cheese. Divide slaw mixture and spoon half evenly over cheese. Top with the second slice of bread. Brush both sides of sandwiches evenly with melted butter.
Cook sandwiches in large slightly greased nonstick skillet over medium-high heat for two minutes each side or until golden. Serve immediately.
(I prefer to broil in the oven - the entire sandwich is hot throughout that way)
Baked Chicken With Bruschetta
Beema
About 1 # boneless, skinless chicken cut into fingers
1/2 to 2/3 cup V8 (Hot n Spicy) Juice
One container bruschetta
Arrange chicken in a glass baking dish, pour V8 juice over the chicken, turn to coat. Using a soup spoon, dole out the entire container of bruschetta over the chicken.
Bake, uncovered, in a 350° oven for about 40 minutes until bubbly.
( I serve this over a bed of spaghetti, using the sauce from the baking dish to coat the pasta.)
Omelet in a Mug
geema
2 eggs, lightly beaten
2 to 3 tablespoons shredded cheddar cheese
2 tablespoons diced fully cooked ham
1 tablespoon diced green pepper
Salt and pepper to taste
In a microwave-safe mug coated with cooking spray, combine all ingredients. Microwave, uncovered, on high for 30-40 seconds; stir. Cook 30-60 seconds longer or until eggs are completely set. Yield: 1 serving. Editor's Note: This recipe was tested in a 1,100-watt
Slice & Bake Cinnamon Crisps
geema
These delicious butter cookies are rolled in cinnamon-sugar to make them extra special.Preparation time: 40 min Chilling time: 1 hrs Baking time: 7 min Yield: 5 dozen cookies
1 cup LAND O LAKES® Butter
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture forms a dough.
Divide dough into fourths. Shape each fourth into 4x1 1/2-inch log. Wrap each log in plastic food wrap; refrigerate at least 1 hour.
Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Cool slightly.
Combine sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.
Recipe Tip
Shape logs into triangle, square or rectangle shapes by flattening sides. Nutrition Facts (1 cookie): Calories: 60, Fat: 3g, Cholesterol: 10mg, Sodium: 30mg, Carbohydrates: 7g, Dietary Fiber: 0g, Protein: 1g
Hot Raspberry Tea Mix in a Mug
geema
1 T sugar
2 tsp Country Time Lemonade powder
1/2 tsp unsweetened instant tea
1/2 tsp raspberry gelatin
Measure into small Ziploc baggie, seal & shake to combine.
Place in a Mug lined with Tissue paper & attach fancy spoon.
Attach Tag:
Empty mix into mug, top with boiling water, stir, cool slightly & Serve steaming.
Chai Tea Latte Mix in a Mug
geema
2 T. French Vanilla coffee creamer (powder)
2 tsp sugar
1/2 tsp unsweetened instant tea
1/4 tsp ground allspice
1/4 tsp cinnamon
pinch ground cloves (less than 1/8 tsp!)
Measure into small Ziploc baggie, seal & shake to combine.
Place in a Mug lined with Tissue paper, attach pretty tag & small whisk.
Attach Tag:
Empty mix into Mug & Fill with very hot water, stir well & enjoy
Meat Loaf in a Mug
Here’s a quick, delicious single serving of meat loaf,” writes Ruby Matt of Garnavillo, Iowa. This clever take on a classic gives you traditional meat loaf flavor with hardly any cleanup and no leftovers!
2 tablespoons 2% milk
1 tablespoon ketchup
2 tablespoons quick-cooking oats
1 teaspoon onion soup mix
1/4 pound lean ground beef
Additional ketchup, optional In a small bowl, combine the milk, ketchup, oats and soup mix. Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray.
Cover and microwave on high for 3 minutes or until meat is no longer pink and a meat thermometer reads 160°; drain.
Let stand for 3 minutes. Serve with additional ketchup if desired. Yield: 1 serving. Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutrition Facts: 1 serving (calculated without additional ketchup) equals 248 calories, 10 g fat (4 g saturated fat), 72 mg cholesterol, 440 mg sodium, 14 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.Meat Loaf in a Mug published in Cooking for 2 Spring 2008,
Meatloaf in a Mug 2
geema
You can easily make a single serving of meatloaf with this fast and simple recipe."
1 slice white bread, torn into pieces
2 tablespoons milk
1/2 teaspoon Worcestershire sauce
1/4 pound ground beef
1 green onion, thinly sliced
1/4 teaspoon seasoned salt
1/8 teaspoon ground black pepper
Place the torn bread into a small bowl, and pour in the milk and Worcestershire sauce; set aside for a few minutes for the bread to absorb the liquid. Add the ground beef, green onion, seasoned salt, and pepper to the bread; mix well and place into a 10 ounce, microwave-safe mug. Cook in the microwave at 70 percent power until the meatloaf is firm and no longer pink in the center, 4 to 5 1/2 minutes depending on the microwave. Remove the meatloaf from the microwave, and allow to stand 2 minutes before serving.
Nutritional Information
Amount Per Serving Calories: 295 | Total Fat: 15.1g | Cholesterol: 73mg
Oven-Roasted Apricot Mustard Chicken
Beema
2 small boneless, skinless chicken breast halves, cut into fingers
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons apricot preserves
1 1/2 tablespoons Dijon Mustard (I used Grey Poupon)
1/4 teaspoon grated orange rind
1/2 clove garlic minced (or a dash or garlic powder
Preheat oven to 350°. Place chicken in baking dish, season with salt and pepper to taste. Combine the remaining ingredients, brush evenly over the chicken. Bake 20 to 25 minutes or until chicken is cooked through.
Macaroni and Cheese in a Mug
geema
2 tablespoons bread crumbs
1 teaspoon parsley flakes
1 tablespoon grated Parmesan cheese
1/2 cup uncooked macaroni
3 tablespoons Knorr classic white sauce mix
In a small bowl, combine bread crumbs, dried parsley and grated Parmesan Cheese. Mix well and place in a small zip-top bag and seal. Place sealed bag in a mug. Make sure the mug holds a volume of at least 1 1/2 cups.
In a separate bowl, combine macaroni and white sauce mix. Mix well and place in a small zip-top bag and seal. Place sealed bag in mug with other bag. Decorate and attach a tag with the following directions:
Gift Tag Directions:
Macaroni and Cheese:
Macaroni and Cheese Mix
1/2 cups milk
1 tablespoon butter
1/2 cup water
3 tablespoons shredded cheddar cheese
2 teaspoons olive oil
Heat oven to 325°F. Place ingredients from bag containing macaroni in lightly greased mug.
In a small saucepan, place milk, butter and water. Bring to a simmer and pour over ingredients in mug. Loosely cover with aluminum foil. Bake for 25 minutes. Remove from oven and stir in shredded cheddar cheese.
Place ingredients from remaining bag in a separate bowl. Add olive oil and toss. Sprinkle crumb mixture over macaroni and cheese in mug. Return to oven for an additional 6 to 10 minutes.
Garden Chick Pea Salad
Tasty
2 Servings Prep/Total Time: 25 min.
Ingredients
3 cups spring mix salad greens
3/4 cup canned chickpeas or garbanzo beans, rinsed and drained
1/2 cup packed fresh parsley sprigs, coarsely chopped
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thinly sliced
1/4 cup crumbled feta cheese
1/4 cup thinly sliced radishes
3 tablespoons chopped walnuts
TOMATO VINAIGRETTE:
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup chopped tomato
1 garlic clove, minced
1/2 teaspoon cumin seeds, toasted
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Directions
Divide greens between two salad plates. Combine the chickpeas, parsley, carrot, zucchini, onions, cheese, radishes and walnuts.
In a small bowl, combine the vinaigrette ingredients. Pour 1/3 cup over chickpea mixture and toss to coat. Spoon chickpea mixture over greens. Drizzle salads with remaining vinaigrette. Serve immediately. Yield: 2 servings.
Nutrition Facts: 1 serving equals 492 calories, 38 g fat (6 g saturated fat), 8 mg cholesterol, 619 mg sodium, 30 g carbohydrate, 9 g fiber, 12 g protein.
Garden Chickpea Salad published in Taste of Home June/July 2009, p32
Herb-Roasted Dijon Potatoes
Beema
5 tablespoons Dijon mustard (Grey Poupon is best)
2 tablespoons olive oil
2 teaspoons garlic powder
1/2 teaspoon Italian seasoning
1 teaspoon black pepper
6 medium red potatoes, cut into chunks
Mix all ingredients except potatoes in a small bowl. Place potatoes in a lightly greased glass baking dish. Generously brush mixture over potatoes, saving some for basting during baking. Bake at 425° for 35 to 40 minutes, or until potatoes are fork tender. Stir and baste occasionally. Makes 4 servings.
Chili in a Mug
Geema
This was fun to create this recipe. Being intrigued with Mug recipes and not finding one anywhere for Chili in a Mug I created this one. I know it is good because I have made it 3 times this week.
1 T chopped Onion OR dry onion (I prefer without onions)
3 to 4 oz ground beef (the really good stuff)
2 t olive oil
1/4 C dark red kidney beans (canned)
1/4 C elbow spaghetti (I found Creamette “Ready Cut Spaghetti” very similar to what I grew up with – 7 oz for 99 cents)
1 C tomato juice – started out with ½ C (not enough) (OR canned tomatoes or tomato sauce diluted with some water – about 2 to 1)
Chili powder (I used heaping 1/8 t)
1/8 t salt
1/2 t sugar
Put olive oil in soup mug (2 to 2 ½ C size) and swirl up and around sides. If using onion nuke in the oil until softened. Add 3 to 4 oz good ground beef (I used ground round) and cook on Medium High (70%-75%) for 3 minutes, stir, add rest of ingredients and microwave until “pasta” is tender. About 4 to 5 minutes on medium high. Let set until cooled a bit (I found that the spaghetti finished cooking while cooling). Top with shredded cheese, if desired. Makes 1 serving.
Enjoy!!! Thegeema
Skillet Fish Dinner (2 serving)
Beema
1 celery rib chopped
1/2 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon olive oil
2 to 3 plum tomatoes, chopped
1/4 teaspoon salt
dash pepper
1/2 pound white fish fillets(cod, haddock, talapia, etc.)
1/4 to 1/2 teaspoon seafood seasoning
Hot cooked rice
Hot pepper sauce, optional
In a skillet, saute the celery, green pepper and onion in oil until almost tender. Add tomatoes an cook and stir for 1 to 2 minutes. Sprinkle with salt and pepper. Top with the fish fillets and sprinkle with seafood seasoning. reduce heat, cover and cook over simmer for 6 minutes. Break fish into chunks. Cook about 3 minutes longer or until fish flakes easily with a fork. Serve over rice.
Slow-Cooker Pork Chops with Fruit
Beema
2 bone-in center-cup pork loin chops (12 ounces each)
1 cup mixed dried fruit
1/3 cup unsweetened pineapple juice
1/4 cup corn syrup
1/4 teaspoon salt
1/4 teaspoon curry powder
1 teaspoon cornstarch
1 tablespoon cold water
Place pork chops in a 1 1/2 or 3 qt. slow cooker. In a bowl, combine dried fruit, juice, corn syrup, salt and curry powder; pour over chops. Cover and cook on low for 4 - 4 1/2 hours or until meat is tender.
With a slotted spoon, remove the meat and fruit to a serving platter and keep warm. In a small saucepan, combine the cornstarch and cold water until smooth, stir in the cooking juices. Bring to a boil, cook and stir for 2 minutes until thickened. Serve over pork chops and fruit.
Serve with rice and a small green salad.
Jimmy Dean Sausage
Tasty
REGULAR
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)
HOT
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)
MAPLE
16 ounces ground pork
3 tablespoons maple-flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent Flavor Enhancer)
1/4 teaspoon ground coriander Combine all the ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until browned all over.
Each recipe makes 1 pound of sausage.
Chicken and Rice Casserole in a Mug*
Geema
1/3 cup instant rice
1 teaspoon dried celery flakes
1/4 teaspoon dried onion flakes
1 teaspoon dried chives
1 (4 1/2 ounce) can chunk chicken**
In a small bowl, combine all ingredients, except the can of chicken. Mix well and place in a sandwich size zip-top bag and seal. Place can of chicken in mug and top with filled bag. Make sure the mug holds a volume of 1 1/2 cups.
Decorate mug and attach a gift tag with the following directions:
Chicken and Rice Casserole:
Chicken and Rice Casserole Mix
1/2 cups water
1 tablespoon butter
2 tablespoons shredded cheddar cheese
Place chicken and rice casserole mix from bag into mug. Add drained chicken from can to ingredients in mug.
In a small saucepan, place water and butter. Bring to a boil and pour over ingredients in mug. Mix well and let stand for 5 to 8 minutes. Top with shredded cheddar cheese and heat in microwave until cheese is melted.
SW Chicken & Rice Soup in a Mug
BobbiJo
1/4 cup instant rice
1 tsp.chicken bouillon
1/4 tsp. onion flakes
1/2 tsp. dried parsley
1/3 tsp. chili powder
Dash of garlic powder
One 4.5-oz. can chunk chicken, drained; save liquid
Water
Optional toppings: Shredded cheese, salsa, sour cream & corn chips.
Add enough boiling water to the liquid from the chicken to make 3/4 cup. Mix the dry ingredients in a large soup mug. Add the water & chicken broth. Let rest for 5 minutes. Stir in chicken. Microwave on high for 2 minutes. Serve plain or with desired toppings.
Coffee Cup Chiller
1 cup ground coffee
12 cups water
1 cup sugar
1` quart half and half
1 quart milk
1 tablespoon vanilla extract
Brew coffee using 12 cups water. Stir in sugar until dissolved. Stir in half and half, milk and vanilla. Chill. Serve over ice. Makes 17 cups. You can keep this in an airtight container in the fridge for several days. Add a little brandy for an after-dinner drink, or ice cream for a sipping dessert
Blueberry Wrinkle
Cllw/Tasty
6 pre baked croissants
4 oz cream cheese
2 cups blueberries
dash cinnamon
6 eggs
1 1/2 cups half and half
1/4 cup sugar
3 tablespoons maple syrup
Steps:
Spray 9X12 glass baking dish with Pam. Tear 3 of the croissants into bit-size pieces and place evenly in bottom of baking dish. Scatter blueberries over the croissant pieces. Cut cream cheese into small pieces and distribute evenly over the berries. Tear the remaining croissants over the cheese and berries, as a top layer.
In large bowl, mix the eggs, sugar, maple syrup and blend well. Add the half and half and whisk until thoroughly combined. Pour the mixture over the assembled casserole and dust lightly with cinnamon. Bake in a pre-heated oven at 350 for 30 minutes, or until golden and set. After baking cut into sixths, dust with powered sugar. Serve
Southwest Brunch Casserole
MarineMom
4 teaspoons butter, softened
2 English muffins, split
1/2 pound bulk pork sausage
4 eggs
1/4 cup sour cream
1/2 cup shredded sharp cheddar cheese
1/4 cup canned chopped green chilies
Spread butter over cut sides of each muffin half. Place buttered side up in an 8-in. square baking dish coated with cooking spray; set aside.
In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over muffin halves. In a small bowl, whisk eggs and sour cream; pour over sausage. Sprinkle with cheese and chilies. Cover and refrigerate for 3 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4 servings.
Baby Carrot Cakes - from Small Batch Baking Cookbook
BobbiJo
Makes 2 servings
These miniature carrot cakes are full of everything that makes carrot cake wonderful: raisins, coconut, nuts and pineapple. If this were a recipe for a large layer cake, you'd have trouble cutting a clean slice because of the abundance of flavorful but chunky ingredients. Those ingredients also make this cake extremely moist. A traditional Cream Cheese Frosting adds a sweet but tangy finishing touch,
Butter, at room temperature, for greasing the cans or pans
3/4 cup plus 2 tablespoons sifted all-purpose flour, plus more for flouring the cans.
1/4 cup plus 2 tablespoons buttermilk
1/4 cup vegetable oil
Yolk of 1 large egg (I use 2 Tbsp. egg white produce)
1/2 teaspoon pure vanilla extract
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup grated carrots
2 tablespoons raisins
2 tablespoons chopped pecans or walnuts, plus more for garnish
2 tablespoons sweetened flaked coconut
2 tablespoons finely chopped fresh or canned pineapple, well drained (optional)
Pans required:
Two 14- or 14.5 oz. cans
Or two small loaf pans aprox. 5 1/2" x 3". (My preference)
Directions
Place a rack in the center of the oven and preheat the oven to 350.
Grease the inside of the cans or pans and lightly dust them with flour, tapping out the excess. Place these on a baking sheet for easier handling and set aside.
Place the buttermilk, oil, egg yolk and vanilla in a small bowl and stir to mix.
Place the flour, sugar, baking soda, salt and cinnamon in a medium-size mixing bowl and whisk to blend well. Add the buttermilk mixture and whisk just until the dry ingredients are moistened. Fold in the carrots, raisins, nuts, coconut and pineapple if using.
Spoon the batter into the prepared (p)cans, dividing it evenly between them. Bake the cakes until a toothpick inserted in the center of one comes out clean, 30 to 35 minutes.
Remove the baking sheet from the oven and transfer the (p)cans to a wire rack to cool for 10 minutes. Then run a thin, sharp knife around the edge of each; invert the (p)cans to release the cakes. Turn the cakes upright and let them cool on the rank. (The cakes can be wrapped individually in plastic wrap and stored in the refrigerator for up to 3 days.)
To frost the cakes, cut each in half horizontally. Spread a layer of the Cream Cheese Frosting about 1/4" thick on the cut side of one cake half, then stack the other half on top of it. Frost the top and sides of the cake. Repeat with the remaining cake and frosting. Garnish with additional nuts. (The frosted cakes can be stored, loosely but well covered with plastic wrap, in the refrigerator for up to 2 days.)
Cream Cheese Frosting
Makes 1 cup
4 oz. cream cheese, cubed, at room temperature
2 tablespoons unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
Place the cream cheese and butter in a medium size bowl, and cream them with a fork or a hand held mixer on medium speed until smooth, about 45 seconds. Sift the powdered sugar over the cream cheese mixture, then beat until the frosting is creamy. Stir in vanilla. Spread on cool cake.
Hellman’s Parmesan Crusted Chicken
Beema
1/2 cup Hellmann's Mayo
1/4 cup grated Parmesan
4 boneless, skinless chicken breasts
4 teaspoons Italian seasoned dry bread crumbs
(I usually add a little pepper, garlic salt and parsley flakes to the mayo mix)
Combine the mayo and cheese, spread on the chicken, and sprinkle with bread crumbs.
Bake at 425° for 20 to 25 minutes.
Tomato and Corn Pizza
Beema
3 small plum tomatoes, slice
1/4 teaspoon salt
1/4 teaspoon pepper
1 prebaked Italian pizza crust
1/3 cup refrigerated pest
1/2 cup fresh corn kernals
1/4 cup grated Parm
8 oz. fresh mozzarella,sliced
3 tablespoons torn basil leaves
Preheat oven to 450°. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
Place pizza crust on parchment paper-lined baking sheet; spread with pesto. Stir together corn and the Parm. Top pizza with the corn mix, tomatoes and mozzarella slices.
Bake at 450° for 14 minutes or until cheese is melted and golden. Remove from oven and top with basil.
Cabbage Rolls
Reminisce/Tasty
Ingredients
4 large cabbage leaves
1/4 pound ground beef
1/4 pound bulk pork sausage
1/4 cup chopped onion
1/2 cup cooked rice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 egg
1 cup tomato juice
2 tablespoons brown sugar, optional
Directions
In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside. Meanwhile, in a large skillet, brown the beef, sausage and onion over medium heat until meat is not longer pink; drain. Stir in rice, Worcestershire sauce, mustard and egg; mix well.
Spoon about 1/3 cup onto each cabbage leaf. Fold in sides and roll up leaf; place with seam side down in a greased 11-in. x 7-in. baking dish.
Pour juice over rolls; sprinkle with brown sugar if desired. Cover and bake at 350° for 50 minutes. Uncover and bake 10 minutes longer. Yield: 2 servings.
Nutrition Facts: 1 serving (2 each) equals 357 calories, 20 g fat (7 g saturated fat), 164 mg cholesterol, 798 mg sodium, 22 g carbohydrate, 2 g fiber, 21 g protein.
Steak with Squash Medley
Serves Two
Beema
2 rib eye steaks (8 to 10 oz each)
3 tablespoons olive oil, divided
1/2 cup diced onion
1/2 cup diced yellow summer squash
1/2 cup diced zucchini
1/2 cup sliced okra (optional)
1 garlic clove, minced
1/4 cup tomator sauce
2 tablespoons cider vinegar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
salt and pepper to taste
In a skillet over medium heat, brown steaks on both side in 2 tablespoons oil. Cook 8 minutes longer until the meat reaches desired doneness. Remove and keep warm.
In the same skillet, add the remaining oil and saute the onion, squash, zucchini, okra and garlic for 6 minutes or until tender. Stir in the tomato sauce, vinegar, rosemary, thyme and salt and pepper. Cook 3 to 4 minutes longer or until heated though. Serve the vegetable medley over the steaks.
Pasta Twists with Beer-Cheese Sauce
Beema
8 oz. tri-colored corkscrew macaroni (or gemelli)
2 medium carrots, bias-sliced (1 cup)
1 small zucchini, coarsely chopped (1 cup)
1 cup chopped mushrooms
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup beer, flat and at room temperature
3/4 cup freshly shredded SHARP Cheddar cheese (3 oz)
Cook pasta according to the directions on the package. Drain, keep warm.
Meanwhile, for the sauce, in a medium saucepan cook carrots, zucchini and mushrooms in margarine until vegetables are tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more. Add beer and heat through. Remove pan from the heat. Gradually add the Cheddar cheese, stirring just until cheese is melted. Arrange pasta on individual plates, spoon sauce over pasta.
This version has no meat, and is quite hearty as is. But, you can easily add 1 cup chopped cooked chicken, diced bits of ham, 1 can (drained) tuna, ground beef, coins of cooked smoked sausage or kielbasa.
Pork or Chicken Sauced with Mustard and Grapes
c3clarke
1 C red or green seedless grapes, halved
6 ounces boneless pork loin, cut in ½" thick slices
1 T all-purpose flour
2 t olive oil, divided
¼ C thinly sliced onion
1 C low sodium chicken broth
1 T white wine vinegar
1 T brown sugar
1 T mustard
1 t mustard seeds
2 watercress springs (optional)
Rinse grapes; remove any stems and set aside. Coat pork with flour in shallow dish. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add pork; cook about 5 minutes, browning on both sides. Remove; set aside. Heat remaining 1 teaspoon oil in same skillet over medium high heat; add onion. Cook and stir until onion is softened. Add ½ C grapes, broth, wine vinegar, brown sugar, mustard and mustard seeds. Bring to a boil; cook until reduced by half, stirring occasionally. Return pork with juices and remaining ½ C grapes to skillet. Heat until warm. Garnish with watercress, if desired.
Single Serving Old Fashion Chicken and Dumplings
Geema
For single serving, use 1 1/4 cups broth and 1/4 cup chicken. (I freeze the rest of the broth and chicken in these proportions.) I usually knead the dough 3 or 4 times, then pat out. Kneading it longer makes them tough; less time may make them so tender they fall apart.
1 serving cooked chicken and broth (1/4 cup chicken, 1 1/4 cup broth)
1/4 cup flour
pinch baking soda
pinch salt
1 1/2 teaspoon margarine, softened
1 Tablespoon milk
Bring broth to a boil.
Combine flour, soda, salt; cut in margarine with a fork until crumbly.
Add milk, stirring with a fork until moistened.
Turn out onto a heavily floured surface.
Knead 4-8 times.
Pat or roll dough to 1/4 inch thickness.
Cut into 1 1/2 inch squares and drop into boiling broth.
Add chicken.
Reduce heat to med-low and cook 8-10 minutes, covered
Pecan Chicken A La King
Beema
1/4 cup chopped celery
2 tablespoons butter
1 teaspoon chicken bouilon granules
2 tablespoons all-purpose flour
1.8 teaspoon poultry seasoning
1 1/4 cups milk
1 cup cubed cooked chicken
1 tablespoon diced pimentos
1 teaspoons lemon juice
1/4 cup chopped pecans, divided
Hot cooked rice
In a saucepan, saute celery in butter until tender. Add bouillon, stirring until dissolved. Stir in the flour, salt and poulty 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 of the pecans. cook until heated through. Serve over rice. Sprinkle the remaining pecans over all.
(recipe from Roxanne Kamberaj, published in a TofH cookbook, 2008)
Chicken Broccoli Supper
Beema
1/2 lb. boneless skinless chicken breast, cubed
1 1/2 cup frozen broccoli florets
1/2 cup uncooked elbow macaroni
1/2 cup shredded cheddar cheese
1 can condensed cream of chicken soup, undiluted
3/4 cup chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon pepper
In a large bowl, combine the chicken, broccoli, macaroni and cheese. Whisk the soup, broth, garlic powder and pepper, stir into the chicken mixture.
Transfer to a greased 1 1/2 qt. baking dish. Bake, uncovered at 350° for 30 minutes. Stir, bake 24 to 30 minutes longer, or until chicken juices run clear and macaroni is tender. Let stand for 5 minutes before serving.
(When I made this, I mixed the chicken, broccoli, macaroni and cheese right in the baking dish, eliminating the need for a bowl. I whisked the soup, etc., in a large measuring cup. Worked just fine! And, I added a few drops of Worcestershire sauce for additional flavor.)
Chunky Chicken Noodle Soup
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 25 min.
Ingredients
1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups chicken broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley
Directions
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield: 2 servings.
Chicken Slaw Recipe
Cooking for 2/Tasty
2 Servings
Prep/Total Time: 15 min.
Ingredients
1 cup cubed cooked chicken
1 cup coleslaw mix
1 celery rib, chopped
1 hard-cooked egg, diced
3 tablespoons Miracle Whip
4-1/2 teaspoons 2% milk
4-1/2 teaspoons lemon juice
1/2 teaspoon brown sugar
Dash celery salt
Dash paprika, optional
Directions
In a small salad bowl, combine the chicken, coleslaw mix, celery and egg. In another bowl, combine the Miracle Whip, milk, lemon juice, brown sugar and celery salt. Pour over chicken mixture and toss to coat. Sprinkle with paprika if desired. Refrigerate until serving. Yield: 2 servings.
Nutrition Facts: 1 cup (prepared with fat-free salad dressing and fat-free milk) equals 217 calories, 8 g fat (2 g saturated fat), 169 mg cholesterol, 357 mg sodium, 8 g carbohydrate, 1 g fiber, 24 g protein.
Beema’s Pizza Casserole
Beema
2 tablespoons butter, melted
1 cup green peppers, diced
1/3 cup mix of yellow and red onion, diced
1/2 cup diced zucchini
1 cup diced ham bits
1 cup cooked and crumbled bulk Italian flavored sausage
1 tablespoon Worcestershire sauce
4 tablespoons Teriyaki sauce/marinade (*)
Combine all ingredients in medium sized casserole dish, cover and bake in 350° oven for 30 minutes or until heated through. Meanwhile, prepare 1 package (Success) white rice according to package directions. Spoon casserole mixture over rice.
(*) Lots of other sauce/marinades would have worked to give the mixture a definite flavor, or I could have used chicken stock or broth.
Zesty Fish Po' Boys (makes two)
Beema
1 (11 oz) package frozen breaded fish fillets
1 (12 in) French bread loaf
1/2 cup regular or light mayonnaise
1 1/2 tablespoons lemon juice
1 1/2 teaspoons Creole mustard
1 1/2 teaspoons sweet pickle relish
1/2 teaspoon chopped parsley
dash dried tarragon
dash hot sauce (optional)
lettuce leaves
Bake fish fillets according to package directions. Meanwhile, cut bread in half crosswise, then split each half lengthwise and toast.
Stir together mayo and the next 6 ingredients. Spread mixture evenly over cut side of bread halves. Place lettuce and fish on the bottom, and top with the second half bread. Serve immediately.
Egg & Tomato Salad
Cooking for 2/Tasty
1 Servings
Prep/Total Time: 10 min.
Ingredients
1 small tomato, thinly sliced
1 hard-cooked egg, sliced
Leaf lettuce
2 tablespoons olive oil
4 teaspoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon seasoned salt
1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon salt
1/8 teaspoon pepper
2 drops hot pepper sauce
Directions
On a salad plate or in a bowl, alternate tomato and egg slices on lettuce. In a small bowl, whisk remaining ingredients until smooth. Pour over salad and serve immediately. Yield: 1 serving.
Nutrition Facts: 1 serving (1 each) equals 353 calories, 33 g fat (5 g saturated fat), 212 mg cholesterol, 747 mg sodium, 9 g carbohydrate, 1 g fiber, 7 g protein.
Cheese Tomato Egg Bake
2 Servings
Prep: 10 min. Bake: 25 min.
Ingredients
3/4 cup egg substitute
2 tablespoons ranch salad dressing
1/8 teaspoon garlic powder
1 plum tomato, seeded and diced
1 slice process American cheese
Directions
In a large bowl, whisk the egg substitute, salad dressing and garlic powder. Spray the bottom of a 3-cup round baking dish with cooking spray. Pour half of the egg mixture into dish; top with tomato and cheese. Pour the remaining egg mixture on top.
Bake at 350° for 22-26 minutes or until completely set and a knife comes out clean. Yield: 2 servings.
Nutrition Facts: 1 serving (prepared with reduced-fat dressing) equals 110 calories, 4 g fat (1 g saturated fat), 7 mg cholesterol, 442 mg sodium, 6 g carbohydrate, trace fiber, 12 g protein.
Cheese Tomato Egg Bake published in Cooking for 2 Fall 2008, p35