Julie and Friends' Favorite Recipes

MOVING

2012-01-05T13:45:00.002-05:00

I will be closing this site down and moving to another blogger.com site where I've reorganized everything.

Come visit me here: http://kitchenkuisine.blogspot.com/

QR code and Ziplist App

2011-12-01T08:03:00.002-05:00

Grocery Shopping List

Welcome

2011-11-20T12:09:00.001-05:00

Welcome to my recipe blog!

I'm continually in the process of editing and updating, so some of the pages will be a total mess. I apologize, but this blog is mainly for me! I like to have access to my recipes no matter where I am, so I post the ones I like here. You are welcome to look around, use the table of contents links to the left, and I'd love to hear from you if you try any of these favorite recipes.

Recipes for Gifts in a Jar

2008-03-08T15:45:00.006-05:00

Cowboy Cookie Mix in a Jar

Ingredients:
1 1/3 cups quick oats
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup chopped pecans
1 cup chocolate chips
1 1/3 cups flour mixed with 1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Directions:
Layer ingredients in order in a 1 quart, "wide mouth" canning jar. Press each layer firmly in place before adding the next ingredient. Decorate jar for gift giving and attach card with the following instructions:

Attach these directions to the jar:

Cowboy Cookies
Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1 stick butter or margarine, melted, 1 egg, slightly beaten, and 1 teaspoon vanilla extract. Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 350 degrees F for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

Country Oatmeal Cookies Mix in a Jar

Ingredients:
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup rolled oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

Using a 1-quart or 1-liter jar, layer in the ingredients in the order given. Pack down the jar after each addition. Put the lid on, and cover with an 8 inch circle of fabric. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying a nice piece of ribbon or raffia around the lid.

Attach these directions to the jar:Country Oatmeal Cookies
Heat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 3/4 cup of softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire contents of the jar, and mix by hand until combined. Drop dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes.

Hot Cocoa Mix in a Jar

Ingredients:
1 pkg (25 ounces) nonfat dry milk powder
1 1/2 cups non-dairy coffee creamer, about 6 ounces
3 cups (16 ounces) instant chocolate drink mix
1 1/2 cups powdered sugar
1 1/2 cups miniature marshmallows

Directions:
Combine all ingredients and store in an airtight container. Give with directions below. Makes 16 cups. Enough cocoa mix for 4 1-quart jars to give, or split into small portions packed in decorative bags in mugs.

Attach these directions to the jar:In a mug, combine 1/2 cup of mix with 1 cup of boiling water.

Bean and Pasta Soup Mix in a Jar
Ingredients:
3/4 Cup dried onion flakes
1/2 ounce dried celery flakes
1/2 Cup dried parsley flakes
2 Tablespoons Dried basil
3 Tablespoons Dried oregano
3 Teaspoons Garlic powder
1 tsp pepper
12 Tablespoons Beef flavored bouillon granules
1 16 Ounce Pkg dried black beans (or beans of your choice)
1 16 Ounce Pkg dried kidney beans (or beans of your choice)
1 16 Ounce Pkg dried navy beans (or beans of your choice)
1 16 Ounce Pkg elbow macaroni uncooked (or pasta of your choice)
Directions:
You take the spices and mix them together. Then you separate them into 6 equal portions. I use the snack size baggies to put them in. Add 2 tablespoon bouillon granules to each package. This is the seasoning packet that goes with each one. Combine black beans and next 3 ingredients; Split these into 6 even portions also. Place one bag spice mix, 1 bag with beans , and a 1 bag of pasta in a jar or tin.

Attach these directions to the jar:

Bean and Pasta Soup
Ingredients:
1 package Bean mix (in Jar)
1 package Pasta Soup Mix (in Jar)
Spice mix (in Jar)
3 quarts water
1 carrot, chopped
1 medium onion, chopped
1 cup chopped cooked ham or kielbasa
1 (14-1/2-ounce) can diced tomatoes

Directions:
Sort and wash bean mix; place in a Dutch oven. Cover with water 2 inches above beans; soak 8 hours or over night. Drain. Combine beans, water, spice mix, carrot, and chopped cooked ham in Dutch oven. Bring to a boil; reduce heat, and simmer 2-1/2 hours, stirring occasionally. Add tomatoes, undrained, and pasta; cook 20 minutes.makes about 9 cups.

You'll find some gift tags to print here:
Gift Tags to Print

Recipes for Kids

2008-03-05T12:07:00.002-05:00

ALL RECIPES FOR KIDS SHOULD BE

SUPERVISED BY AN ADULT

Homemade Play Dough

Ingredients:
1 C flour
1/2 C salt
1 C water
2 t cream of tartar
1 T cooking oil
food coloring of choice

Directions:

Mix and enjoy!

Judy's Oobleck

Ingredients:
1 box (1 lb.) cornstarch
1 1/2 C cold water
1 T food coloring

Directions:
Mix cornstarch, water and food coloring in large bowl until smooth. Store in covered container. If you sqeeze oobleck it becomes hard. If you open your hand, it becomes runny. Do experiments and have fun.

Ice Cream in a Bag

In a pint size plastic bag, mix 1 C milk, 3 t creamora, 1/4 C sugar, and 1/3 t vanilla. Seal bag after pushing out as much air as possible. In a quart size bag, add 1 1/2 C crushed ice and 1/2 C rock salt. Place your pint size bag inside the quart bag. Add another 1 1/2 C ice on top of pint bag. Seal the quart bag. Shake the bag until the mixture in the pint zie bag become solid. Enjoy!

Dirt Cake

Ingredients:
1 pkg (16 oz) Oreo Cookies
1 pkg (8 oz) cream cheese
1/2 C margarine
1 C confectioner's sugar
1 t vanilla
2 pkg (3 1/2 oz each) instant vanilla pudding
3 C milk
1 container (12 oz) Cool Whip
2 new clay flower pots, about 6 inches in diameter
Aluminum foil
Gummy worms

Directions:

Line flower pots with foil. Crush cookies until they resemble potting soil. Place 1 C crumbs in each flower pot. Cream the cheese, margarine, sugar and vanilla together. Combine pudding mix and milk; fold in Cool Whip. Gently fold cheese and pudding mixtures together. Pour half the mixture into each flower pot. Top with remaining cookie crumbs. Cover with foil and refrigerate. When ready to serve, remove foil. Top with silk flower and gummy worms crawling in the "soil".

Simulated Bread Dough
NOT for eating!

Ingredients:
4 C flour
1 C salt
1 1/2 C water

Directions:
Mix all ingredients together with your hands until the mixture has a good plastic consistency. Knead for 5 -10 minutes or until dough will hold together and not stick to your hands. Add more flour and knead it in if it does stick.

Shape dough into desired shapes, baskets, mirror, etc. Attache together with a bit of water. Decorate using found objects. If you plan to hang the finished art, press a paper clip into the back at the right angle so that it can be used as a hanger. You can "bake" the art by placing it in a sunny windowsill for 3 days, or you can put it in a 300 degree oven for about 2 hours. The dough should be hard and brittle when dry. When cooled you can paint your art with acryic polymer paint or leave it natural. If you make a bread braid, you can add a coat of varnish. Painted or not, you should varnish the back and front of your work with an acrylic gloss medium or white shellac.

Finger Paints

Soak 1 envelope unflavored gelatin in 1/4 C water. Combine 1/2 C cornstarch and 3 T sugar, then gradually add 2 C water. Cook slowly over low heat, stirring constantly, about 5 minutes. Remove from heat and add gelatin mixture. Divide into containers and add a drop or two of liquid dish detergent. Then stir in food coloring.

Easter Birds' Nests

Ingredients:
1 10 oz pkg. peanut butter chips
1 T shortening
1 lg. can chow mein noodles
1 bag pastel colored M & M's or jelly beans

Directions:
Melt peanut butter chips and shortening in a saucepan, stirring until well blended. Pour noodles into melted chips and stir until coated. Drop by tablespoons onto waxed paper, leaving an indention in the middle. Place M & M's or jelly beans for eggs in each nest. Cool and serve. (Becareful if kids have peanut butter allergies.)

Jello Jigglers

Ingredients:
4 small boxes or 2 large boxes of Jello gelatin
2 1/2 cups boiling water (do not add cold water)

Directions:
Stir boiling water into gelatin. Dissolve completely. Pour mixture slowly into 13 x 9 inch pan. Chill at least 3 hours, Jigglers will be firm after 1 hour, but may be difficult to remove from pan.
To cut Jigglers dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters. All the way through the gelatin. Lift from the pan with index finger or metal spatula. A tip for even easier removable, lightly coat pan with Pam cooking spray before pouring in gelatin mixture.

Kellogg's Rice Krispies Treats

Ingredients:
1/4 cup butter
1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows
6 cups Kellogg's Rice Krispies cereal

Directions:
In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.
Stir in the Kellogg's Rice Krispies cereal coating them well with the melted marshmallow mixture.
Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper.
Cut into squares when the mixture cools.
Makes 24 squares.

Microwave Directions:
Microwave butter with marshmallows on high setting for 2 minutes in a microwave safe mixing bowl. Stir together when melted. Microwave again on high for 1 additional minute. Stir in cereal, mixing until well coated. Press into pan as above.

Pigs in a Blanket

Ingredients:
1 pkg. little franks
1 pkg. Pillsbury crescent rolls

Directions:
Cut each section of roll dough into 4 pieces. Wrap one around each frank. Bake at 400 degrees for 6 to 10 minutes.

Painted Toast

1. Fill 5 glasses with a 1/4 cup of milk
2. Then take your 5 food colorings and in each glass put 5 drops of food coloring in the milk and stir till color shows.
3. Use a small paint brush and dip the brush into the food coloring. Then take your piece of bread and paint a face or picture of choice on it.
4.Now place your bread into a toaster and wait till the bread is toasted.
5. Butter lightly to give taste
6. ENJOY!!!

Oreo Rocket Ship

Ingredients:
13 Double Stuff Oreos
1/4 c. canned chocolate or vanilla frosting
blue food coloring
1 Oreo chocolate ice cream cone (you can also use plain cones)
cinnamon red hots
red cake decorator gel for decorating
4 sticks fruit stripe bubble gum

Directions:
1. Stack cookies together, securing with frosting in between each cookie. Let dry completely.
2. Tint remaining frosting blue. Spread cone with blue frosting. Press red hots into frosting around open end of cone. Let dry. Write USA on cone with red decorating gel.
3. Trim ends of gum diagonally; secure with gel round base of rocket. Secure cone with frosting to top of rocket. Decorate rocket with red hots.

If you like, surround rocket ship with mounds of pressured whipped topping for clouds and red candy curls for blast off trails. To make red candy curls, pipe a small amount of melted red candy coating in spiral shapes onto waxed paper. Refrigerate till set. Carefully peel off paper.Makes 1 rocket ship.

Roasted Peanuts

Directions:
Place raw shelled peanuts in a shallow baking dish for 15–20 minutes at 350 degrees Fahrenheit. If you like, season with cinnamon or chili powder. Munch 'em warm right from the oven. You'll never eat them from a can again.

Miscellaneous Cooking Information

2008-03-02T15:26:00.008-05:00

Marinating Pork
If you use a citrus juice marinade for your pork, don't marinate it for more than 2 hours or the meat will be mushy.

How to Cook Gourmet.com
This site, How to Cook Gourmet.com has some great information. I enjoyed reading this article on plating food.

Meat: Safe Cooking Temperatures
BEEF
120 - 125 F Rare
130 - 135 F Medium Rare
140 - 145 F Medium
150 - 155 F Medium Well
160 - up F Well Done

LAMB
135 F Rare
140 - 150 F Medium Rare
160 F Medium
160 - up F Well Done

CHICKEN
165 - 175 F

TURKEY
165 - 175 F

PORK
150 F

USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F.
These times are approximate and should always be used in conjunction with a properly placed thermometer.
Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours

Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours

The USDA does not recommend cooking turkey in an oven set lower than 325°F.

Buying Prime Rib Roasts

Beef has thirteen ribs, and usually seven of those are contained in the "rib" cut. The chuck contains the first five ribs, while the thirteenth rib is usually left on the short rib at the packing plant. The primal rib cut normally contains the sixth through the twelfth rib. Those ribs closest in proximity to the short loin are the most tender, while the ones nearest the chuck are less so.

When purchasing a standing rib roast, ask your butcher for the smaller end of the rib portion. The ribs should be trimmed so that they are no more than 7-8 inches in length. The back strap, chine bone and feather bones should be removed. This makes for easier carving at the table. Allow for 2 portions per rib. A four rib roast should provide an adequate serving for eight people. Avoid using anything less than a 3 rib portion as a roast unless you prefer a well done roast. Smaller cuts are best used as steaks.

Foods Not to Freeze
These foods lose flavor, texture, or overall quality when frozen.

Battered and fried foods
Cooked egg whites and yolks, as well as icings made with egg whites
Cottage and ricotta cheeses
Custard and cream pies or desserts with cream fillings
Mayonnaise
Soups and stews made with potatoes, which can darken and become mushy when frozen
Soups and stews thickened with cornstarch or flour
Sour cream
Stuffed chops or chicken breasts
Whole eggs in the shell, whether raw or cooked

Drink Serving Sizes and How Much to Buy

Punch 24 people per gallon of punch.
Champagne 1 case (12 fifths) serves 50 people (82 drinks). A champagne fountain will operate with as little as 3 bottles of champagne and as much as 5 gallons.
Liquor- Plan on approximately 2 drinks per hour per person. There are 28 drinks per quart of liquor. In order of preference: Vodka - Scotch - Gin - Bourbon.
Coffee 2 to 3 per person for a 3 hour party.
Cocktail Napkins 2 to 3 per person for a 3 hour party.

Table of Party Equivalents
If you are entertaining... Pre-dinner cocktails you'll average... For a party you will average...
4 people 8 to 12 drinks (one fifth required) 12 to 16 drinks (one fifth required)
6 people 12 to 18 drinks (two fifths required) 18 to 24 drinks (two fifths required)
8 people 16 to 24 drinks (two fifths required) 24 to 32 drinks ( two fifths required)
12 people 24 to 36 drinks (three fifths required) 36 to 48 drinks (three fifths required)
20 people 40 to 60 drinks (four fifths required) 60 to 80 drinks (seven fifths required)
25 people 50 to 70 drinks (five fifths required) 75 to 100 drinks (seven fifths required)
40 people 80 to 120 drinks (eight fifths required) 120 to 150 drinks (ten fifths
required)

Useful Substitutions

Chili Peppers:
This site explains all the different kinds of pepper, from Aji Chile to Urfa, with photos.

Starches - Potatoes, Rice and Pasta

2008-03-02T15:25:00.013-05:00

Sweet Potato Fries with Basil Salt

Ingredients:
5 sweet potatoes, cut into about 1 by 5-inch "fries"
3 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes. Meanwhile combine the basil, salt, and pepper in a small bowl. When the sweet potato fries come out of the oven, sprinkle with the basil salt.

Terry's Potato Salad
From Terry Stone

Ingredients:
6 Russet Potatoes
6 eggs
2-3 ribs celery, finely chopped
1 t dry mustard
1 t sea salt
1/2 t black pepper
1 C Dukes Light Mayonnaise
Directions:
Wash and boil potatoes and eggs about 20 minutes (until a fork will stick through the potatoes, but not real soft). Pull out of hot water and drain and cool. Peel and chop potatoes fine Peel and chop eggs fine too. In a mixing bowl, mix mayonnaise, and dry seasonings together and stir into potatoes, celery, and eggs. Refrigerate and sprinkle with paprika or Old Bay Seafood seasoning. Enjoy.

Artichoke Salad
From Melissa Plaisted

Ingredients:
1 small package of yellow rice mix
2 jars of marinated artichokes
1/3 bell pepper
12 olives ---(I don’t like olives, so didn’t use them in my salad)
4 spring onions
1/3 cup mayonnaise
¾ tsp. of curry powder
Directions:
Cook the rice according to package directions. Let chill. Drain
and chop the artichokes. Save the marinade. Add the artichokes,
diced bell pepper, olives, and sliced onions to the rice. Combine
the mayonnaise, curry powder, and reserved artichoke marinade.
Add this mixture to the rice. Let chill prior to serving.

Heather's White House Potatoes
from Harriett Ingredients:
1 bags of diced potatoes with onions
5 tablespoons butter
5 tablespoons flour
2 cups whipping cream
2/3 cup of chicken broth
1 cup parmesan cheese
1 tsp salt
½ tsp white pepper
3-5 tab blue cheese
2 tsp melted butter

Directions:
Melt 5 tab butter and add 5 tab flour. Stir on low heat until you get a roux. 2 to 3 minutes. Take off heat and add 2 cups whipping cream then add chicken broth and put back on stove and stir until thickened. Stir in 1 cup parmesan cheese add salt and pepper. Take 9x13 pan greased- pour potatoes with ½ cup of onion- pour mixture on top and stir together. Put 3-5 tab of blue cheese on top. Add 2 tsp melted butter-sprinkle paprika. Bake uncovered on 425 degrees for 15 to 20 minutes. H says to cover and then take off the last half of time baking.

Julie's Potatoes AuGratin

Ingredients:
2 garlic cloves, peeled and split
4 large Idaho potatoes
flour
salt & pepper, to taste
2 cups gruyere cheese or swiss cheese, grated (or a combination)
2 -3 cups milk

Directions:
1. Preheat the oven to 325 degrees F.
2. Rub the bottom and sides of a gratin dish or 2 quart casserole with the cut sides of the garlic. Leave the garlic in the dish, if desired, or remove it if you prefer a less garlicky taste.
3. Peel potatoes and slice paper-thin (slice at the last minute so that they do not darken). Toss potatoes in flour.
4. Place a layer of potato slices in dish and sprinkle with some salt and freshly ground pepper and cheese
5. Pour some milk over the potatoes. (If you want a real rich dish, substitute cream.)
6. Repeat layers until all the potatoes, milk, and cheese are used.
7. Place the pan in the oven, uncovered, with a baking sheet underneath to catch spills and bake for 1 hour or until the top is browned and the milk has cooked down to a thick sauce.
8. During the first half hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while.
9. Serve hot.

Corny Cornbread by Paula Deen One of my family's favorites!

Ingredients:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn, see Cook's Note*
2 eggs
1 cup sour cream
1 cup grated sharp cheddar, optional
1/2 teaspoon cayenne pepper, optional

Directions:
Preheat oven to 375 degrees F. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat. Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time. *Cook's Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.

Pat’s Easy Instant Potatoes Soufflé (Puff Potatoes)

Ingredients:
4 C instant mashed potatoes (made up already)
1 8 oz. cream cheese softened in the microwave oven
1 beaten egg
1/3 C grated onion
1 t saltPepper to taste

Directions:
Preheat oven to 350°. Combine in oven safe bowl.Bake in 350° oven for 45 minutes.

Dana’s Brown Rice

Ingredients:
1 C regular (Comet) white rice
1 stick margarine, melted
1 can French Onion Soup
1 can Beef Bouillion
Pepper

Directions:
Preheat oven to 350°.
Combine all ingredients in small casserole and bake at 350° for 1 hour.

Pat's Hashbrown Casserole
Ingredients:
1-32 oz Bag Shredded Frozen Hashbrown Potatoes
1 Cup Onions, minced
1 Cup Sour Cream
2 T Butter
1 Can Campbell's Cheddar Cheese or Mushroom Soup
1 Cup Shredded Cheddar Cheese (I like Extra Sharp)

Directions:
Combine all of the above and bake in a 9 x 13 greased casserole in a pre-heated 350-degree oven for 1 hour.

Thanksgiving Sweet Potato Soufflé

Ingredients:
6 cups cooked and mashed sweet potatoes
3 eggs
½ stick margarine
½ tsp. salt
¾-1 cup sugar
½ cup sweet milk
1 tsp. vanilla
1 tsp. orange flavoring Directions:
Combine all ingredients and pour into dish.

Topping:
1 cup light brown sugar
½ cup self-rising flour
½ stick margarine
1 cup chopped pecans

Mix and blend by hand the above ingredients. Spread mixture over top of soufflé. Bake at 350 degrees until topping is light brown.

Oven Roasted Red Potatoes

Ingredients:
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
1 envelope dry onion soup

Directions:
Preheat the oven to 350 degrees F.
Cut potatoes into bite size pieces. In a large bowl mix the oil and onion soup. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.
A variation of this is to use fresh garlic and rosemary instead of the onion soup mixture.

Pasta Salad

Ingredients:
1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt 6 ounces macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
1/2 cup shredded mozzarella cheese

Directions:
Cook pasta in a pot of boiling salted water until al dente. Drain. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

Asian Pasta Salad

Ingredients:
1 (8 ounce) package thin spaghetti
2 tablespoons sesame oil
1 dash soy sauce
1/2 teaspoon cayenne pepper
1 red bell pepper, julienned
1 bunch fresh cilantro leaves, finely chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool. Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.

BLT Pasta Salad

Ingredients:
1 (16 ounce) package medium seashell pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing
1 small onion, chopped
2 tomatoes, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels. In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.
Golden Potato Rounds

Ingredients:
1 cup crushed cornflakes
1 1/2 teaspoons seasoned salt
4 medium potatoes, peeled and sliced 1/2-inch thick
1/4 cup butter or margarine, melted

Directions:
In a bowl, combine the cornflakes and seasoned salt. Dip potatoes in butter, then coat with cornflake mixture. Place on greased foil-lined baking sheets. Bake at 350 degrees F for 55-60 minutes or until tender.

Caesar Chicken Pasta

Ingredients:
7 ounces (2 cups) uncooked dried penne pasta
2 cups chopped cooked chicken
3/4 cup creamy Caesar salad dressing
1/2 cup reduced sodium chicken broth
1/3 cup chopped green onions
1/4 cup finely chopped red pepper
1 1/2 cups (6 ounces) mozzarella cheese, shredded
1 1/2 cups Caesar-seasoned croutons
1/4 cup grated Parmesan cheese

Directions:
Heat oven to 350°F (175°C). Cook pasta according to package directions. Drain. Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl. Add cooked pasta; stir to combine. Spoon pasta mixture into ungreased 2-quart round casserole. Top with croutons and Parmesan cheese. Bake for 20 to 25 minutes or until heated through and croutons are golden brown. Makes 6 (1 1/4-cup) servings.

Eulaine’s Macaroni and Cheese Recipe
Ingredients:
2 T cornstarch
1 teaspoon salt
½ t dry mustard (optional)
¼ t pepper
2 ½ C milk
2 beaten eggs
2 T margarine or butter
2- 2 ½ C shredded extra sharp cheddar cheese (or combine different cheeses)
1 C cottage cheese
8 oz Mueller’s Elbow macaroni (about 2 C dry), cooked 5 minutes and drained

Preheat oven to 375◦ . Cook and drain macaroni. In medium saucepan (double boiler) combine cornstarch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in eggs and 1 ¾-2 cups cheese and cottage cheese until melted. Some curds of cottage cheese may still be visible. Add cooked elbow macaroni. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered 25 minutes or until lightly browned. Makes 4-6 servings. And, it is delicious!

Southern Thanksgiving Dressing

Ingredients:
Enough cornbread and biscuits broken-up to fill pan
½ to ¾ onion
2 stalks celery
2 eggs
1 ½ tsp sage
1 ½ cans cream of chicken soup
Milk to moisten
½ stick butter
salt and pepper

Directions:
Preheat the oven to 400 degrees. Sauté onion and celery in butter until tender. Mix all ingredients in greased baking pan. Bake at 400 for 25 minutes

Golden Parmesan Potatoes

Ingredients:
6 cups Yukon gold potato slices (about 6 medium potatoes), about 1/8 inch thick
3 Tbsp. butter, melted
1/2 cup KRAFT 100% Grated Parmesan Cheese
Chopped fresh chives (optional)

Directions:
Preheat oven to 425°F. Rinse potatoes; place on paper towels, then pat dry. Brush 1 tablespoon of the butter onto bottom and side of 9-inch pie plate. Toss potatoes with remaining 2 Tbsp. butter and 1/4 cup of the cheese; arrange potato slices, in several layers, on bottom and up side of pie plate. Sprinkle with remaining 1/4 cup cheese. BAKE 1 hour or until potatoes are tender. Loosen potatoes from side and bottom of pie plate. Invert immediately onto serving plate; sprinkle with chives, if desired. Cut into 8 wedges to serve. Serves 8.

Beannie's Spanish Rice

Ingredients:
6 bacon strips, diced
1 tablespoon canola oil
1 medium onion, chopped
1 cup uncooked long grain rice
1 3/4 cups water
2 large tomatoes, chopped
1 medium green pepper, chopped
1 teaspoon chili powder
1/2 teaspoon salt

Directions:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon.

Sam's Tater Tots

Ingredients:
1 pkg. tater tots
1 small pkg. grated cheddar cheese
1 pkg. bacon pieces
Pam

Directions:
Bake tater tots according to package directions. Transfer tots to casserole dish that has been sprayed with Pam. Sprinkle with cheese and bacon and return to oven until cheese is melted.

Dana's Pawley's Island Potato Salad

Ingredients:
10 new red potatoes, chopped in large chunks
2 big tomatoes, sliced, then halved
1 purple onion, sliced, then halved
2 boiled eggs, peeled and sliced
1 T dry mustard
1 heaping T parsley flakes
1 bottle Italian Dressing
salt and pepper
Paprika

Directions:
Mix together and chill. Top with paprika.

Annie’s Hushpuppies

Ingredients:
4 Tablespoons of onion
1 ½ cup of cornmeal
½ cup of self-rising flour
¼ cup of sugar
1 egg
Enough milk to make puppies stick together
oil

Directions: Fry in oil until brown.

Baked Sweet Potato Fries
from Southern Living

Ingredients:
1/2 C fine, dry breadcrumbs
1/2 t salt
1/4 t ground red pepper
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch-thick strips

Directions:
Combine breadcrumbs, salt, and ground red pepper in a shallow dish. Spray swet potato strips on all sides with Pam; coat strips with breadcrumb mixture. Arrange sweet potato strips in a single layer on an aluminum foil-lined baking sheet coated with cooking spray. Bake at 425 for 40 minutes or until golden, turning once.

Paula Deen's Mac and Cheese

Ingredients:
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Jen's Secret Mac and Cheese

Ingredients:
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping: 3 tablespoons butter
1 cup panko bread crumbs

Directions:
Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Cynthia’s Baked Hasselback Potatoes (adapted from one served at Stockholm’s popular old Restaurant Hasselbacken)
Makes: 4 servings
Prep: 15 min.
Bake 55 min.

It is easier to slice if you first sliver off the bottom of each raw potato so it lies flat. Then insert a long wooden skewer through potato lengthwise and ¼ inch from the bottom to keep you from cutting completely through. (I did neither of these.)

Ingredients:
4 medium all purpose oblong potatoes (6 ounces each) peeled
1/3 cup butter, melted and divided
½ teaspoon salt
1 tablespoon unseasoned fine dry breadcrumbs
1 tablespoon freshly grated parmesan cheese
Directions:
(1)Preheat oven to 425º. Slice each potato crosswise at 1/8
inch intervals, cutting to within ¼ inch of the bottom.
(2) Arrange potatoes spoke fashion in a buttered 10 inch pie or casserole dish. Drizzle 2 tablespoons melted butter evenly over potatoes and sprinkle with salt.
(3) Bake potatoes at 425º on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter and bake 20 more minutes.
(4) Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.

Vegetables

2008-03-02T15:25:00.012-05:00

Green Tomato Casserole

Ingredients:
6 green tomatoes
1 1/2 cups Sharp Cheddar Cheese
1 1/2 rolls of Ritz Crackers
3-4 Tablespoons butter
salt and pepper

Directions:
Preheat overn to 350. Slice tomatoes, layer in 13 x 9 dish; salt and pepper them, sprinkle with half of the crushed Ritz Crackers, and top with 1/2 of the cheese. Then on the second layer place more Sliced tomatoes, salt and pepper, remainder of the cheese, and then the Ritz Crackers on top and dot with the butter. Bake covered at 350 in oven for 30 minutes and then uncover and bake for an additional 10 to 15 minutes until golden brown.

I halved this recipe and eyeballed ingredients and it turned out great! There are several variations of this on the Internet.

Microwave Corn-on-the-cobb

from Melissa

Ingredients:
2 cobbs of corn

Directions:
Take two cobbs of corn, in the husks, silk and all and place in the microwave on high for six minutes. Remove from oven and peel off the husks and silk. You won't belive how easy the silk comes off. I suggest using oven mitts or towels because the corn will be hot. Yum! And, so easy!

Grilled Sesame Asparagus
from the Foodnetwork.com

Ingredients:
Wooden toothpicks or bamboo skewers
1 pound asparagus
2 tablespoons dark sesame oil
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons sesame seeds, toasted
Salt and black pepper

Directions:
In a shallow pan, soak skewers in cold water for 1 hour, then drain and set aside.
Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together, using the toothpicks or 2 bamboo skewers, forming a raft shape.
In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of fresh cracked pepper.
When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds after they are grilled. You can serve the asparagus as rafts or unskewered.

I served these with rice and my Asian Baked Salmon Filets recipe. It was delicious!

Asparagus Almondine
Ingredients:
1 can cream chicken soup
1/4 c. milk
3 hard boiled eggs, sliced 1/8 inch
1 c. cheddar or colby cheese
1 pkg. frozen cut asparagus, prepared
1 c. sliced almonds
1/2 c. bread crumbs
2 tbsp. butter

Directions:
Combine milk and soup. Stir in eggs, cheese, and asparagus; pout mixture in buttered casserole. Cover top with almonds and bread crumbs. Dot with butter. Bake at 350 degrees for 30-40 minutes.

Green Bean Casserole
Ingredients:
30 ounces green beans, canned, drained
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
2 3/4 ounces French-fried onions
1/8 teaspoon pepper

Directions:
Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more.

Julie's Baked Beans
Ingredients:
2 big cans B&M Baked Beans
1 envelope dry Lipton Onion Soup
1 # lean hamburger, browned and drained
1 small onion, diced
1-2 C grated extra sharp cheese
1 T mustard
3 T ketchup
1-2 T maple syrup
1/4 C brown sugar
1 small can crushed pineapple, drained
3 slices bacon for top

Directions:
Preheat oven to 375°F. Pour beans into large casserole dish. Brown and drain hamburger. Combine all ingredients, saving bacon and some cheese for the top. Cover and bake for 45 minutes to 1 hour.Taste and adjust seasonings.

Green Beans Almondine

Ingredients:
Frozen green beans
1/2 c. slivered almonds
1 tbsp. butter

Directions:
1)Melt butter in small skillet. Add almonds and cook over moderate heat, stirring frequently until nuts are golden brown. Set aside.
2) Snap the ends of both sides of the beans, leaving a whole bean (may cut in half in the middle of the bean).2) In a large deep skillet add 1 1/2 - 2 cups of water and bring to a boil.
3) Add beans and quickly steam (turning beans frequently) for approximately 4-5 mins.
4) Drain beans; Place beans in ice water to shock them, and keep their color bright green.
5) In the same skillet melt butter and add beans.
6) Cover the skillet and reduce heat to a simmer (turning beans occasionally).
7) Cook on a low heat for approximately 6-7 minutes. Drain off excess butter.
8) Add almonds and toss beans. Season to taste with a little salt and pepper.

Squash Casserole
Ingredients:
2 cups yellow squash, sliced
1 cup onion, diced
1 cup sour cream
2 cups crushed cheese crackers
2 tablespoons butter

Directions:
Butter a 2-quart casserole dish. Mix vegetables together with the sour cream and spread in dish.Melt 2 T butter and crush cheese crackers; mix together and sprinkle on top of squash. Bake at 350 F for 1 hour.
Serving Size: 4

Barbara’s Squash Casserole
Ingredients:
2 cups squash, cooked and mashed
1 T cornstarch
1 t salt
1 t pepper
¼ C chopped onion
½ C grated cheddar cheese
½ C milk
2 eggs, beaten

Topping:
¼ C melted margarine
Cracker crumbs or bread crumbs

Directions:
Preheat oven to 325° Mix ingredients, place in a well-greased baking dish and bake at 325° for one hour or until slightly brown. You may drizzle melted margarine and cracker crumbs on top before baking.

Annie's Squash Casserole

Ingredients:
2 Cups of Cooked Squash
¼ Cup (= ½ of a stick) of Butter
¼ - ½ Cup of Chopped Onion
1 Cup of Grated Sharp Cheddar Cheese
1 Egg
½ Cup of Milk
Salt & Pepper

Directions:
Spray casserole dish with PAM. Mix all of the above ingredients and pour into dish.
Topping:
½ Cup (= 1 stick) of Butter
1 Cup of Ritz Cracker Crumbs (I mixed ½ cup of Ritz and ½ cup of Cheese-Its crackers)
Sprinkle over casserole and bake at 350 degrees for 30 minutes.

Beannie’s Zucchini Casserole
Ingredients:
6 C sliced zucchini
¼ C onion
1 C sour cream
1 can cream of chicken soup
1 C shredded carrot
8 oz Pepperidge farm stuffing
½ C melted butter

Directions: Boil squash and onion in small amount of water for 3-4 minutes.
Combine soup, sour cream, stir in carrot, fold in squash and onion. Combine stuffing and butter and put ½ in greased pan. Then add squash mixture and top with remaining stuffing. Bake at 350 for ½ hour.

Cabbage Casserole
Ingredients:
1 small head of cabbage; cut in small pieces
4 T butter
4 T flour
1/2 tsp salt
1/4 tsp pepper
2 C milk
1/2 lb cheddar cheese; grated
Butter for top

Directions: Preheat oven to 350°.Cook cabbage in water 5-8 minutes (Don't over cook; cabbage should remain crisp.) then drain. Make a white sauce of the butter, flour, salt, pepper and milk. Layer cabbage, sauce and cheese in casserole, using 1/3 at a time. Dot with butter;and bake a half hour. Makes 10 to 12 servings.

Jan's Cabbage Casserole

Ingredients:
1 medium cabbage, chopped
1 can cream of chicken soup
1 C mayonnaise
1 C grated cheese (I like extra sharp cheddar)
1 sleeve Ritz crackers
1 stick margarine

Directions:
Chop and steam cabbage slightly. Place in casserole dish. Mix chicken soup and mayonnaise, pour over cabbbage. Sprinkle cheese all over. Crush crackers and mix with melted margarine. Spread on top. Bake 375 degrees until crackers are brown and cheese is melted.

Cauliflower Casserole
Ingredients:
1 bag frozen cauliflower
1/4 cup finely chopped onion
8 ounces shredded cheddar cheese
4 ounces heavy cream
salt and pepper
1/4 cup butter
crumbled cooked bacon

Directions: Run cool water over frozen cauliflower in collander to separate pieces. Spray large casserole dish with Pam and layer 1/2 cauliflower on bottom. Season with salt and pepper, then layer with 1/2 onions and thinly sliced pats of butter. Add 1/2 cheese. Repeat layers. Pour cream over and bake 45 minutes at 350 degrees.

Cheddar Broccoli Bake Casserole
Ingredients:
1 (10 3/4-oz.) can condensed Cheddar cheese soup
4 oz. (1 cup) shredded sharp Cheddar cheese
1/2 cup milk
1/4 teaspoon hot pepper sauce
1 (14-oz.) pkg. Green Giant Select® Frozen Broccoli Florets, thawed, drained
Topping
2 tablespoons butter, melted
1 cup crushed buttery crackers (about 20)

Directions:
1 . Heat oven to 350°F. Spray 1 1/2-quart casserole with nonstick cooking spray.
2 . In large bowl, combine soup, cheese, milk and hot pepper sauce; blend well. Add thawed broccoli; stir gently to mix. Pour into sprayed casserole.
3 . In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole.
4 . Bake at 350°F. for 35 to 40 minutes or until bubbly.

Broccoli Casserole
Ingredients:
1/4 C chopped onion
6 T margarine
2 T flour
1/2 C water
2 boxes frozen broccoli
1 6 oz. whipped cheese spread
1/2 C grated cheddar
3 eggs, beaten
1/2 C cracker crumbs (I like Cheez-Itz)

Directions:
Preheat oven to 350. Saute onion in 4 T margarine. Stir in flour and add water. Cook until thickened, stirring constantly. Cook broccoli according to pkg. and drain. Add broccoli and both cheeses to sauce. Add eggs. Pour into oblong buttered baking dish. Use remaining butter, melted, on crushed cracker crumbs for topping. Bake in oven for 35-40 minutes.

Connie's Broccoli Casserole
Ingredients:
2-10 oz. bx. frozen, chopped broccoli
1 c. mayonnaise
1 (10 ¾ oz.) can cream of mushroom soup
2 T. chopped onion
2 eggs, beaten
salt and pepper to taste
1 ½ c. grated cheddar cheese
¼ c. butter

Directions:
1. Cook broccoli, letting boil for 15 minutes. Drain
2. Mix with soup, eggs, cheese, mayonnaise, onion, salt, and pepper.
3. Put mixture in buttered casserole dish.
4. Cover with cracker crumbs and dot with butter.
5. Bake at 350 degrees for 30 minutes

Krissy's Asparagus and Cheese

Ingredients:
4 cans drained asparagus
6 hard boiled eggs, peeled and sliced
1 C cheese crackers
2 cans mushroom soup
4 T onion
1/2 C milk
4 T butter
2 jars Kraft pimento cheese

Directions:
Preheat oven to 350. Butter bottom of casserole dish. Heat soup, onion, milk, cheese and 4 T butter slowly in a saucepan. Place 1/2 asparagus, then 1/2 egg and crackers and 1/2 mushroom mixture in layers in casserole dish. Repeat and sprinkle with crushed crackers. Bake 25 minutes.

Connie’s Green Beans
Ingredients:
2 pounds of fresh green beans
½ c. prepared Good Seasons Italian Salad Dressing. Buy the seasoning packet and add vinegar, oil and water according to the packet’s directions. (Use balsamic vinegar when you make it.)
¼ c. Feta Cheese
¼ c. chopped red onion (I just sliced them thinly.)
¼ c. chopped fresh dill

Directions:
Cook beans and onions in boiling water for 7 minutes or until beans are crisp-tender. Drain. Toss beans in a large bowl with dressing, cheese, and dill. Serve immediately or cover and refrigerate several hours or until chilled.

Cucumber Salsa
Ingredients:
1 large cucumber, chopped
1 clove garlic, minced
1 T finely chopped poblano pepper
1 T finely chopped purple onion
1 T finely chopped red bell pepper
1 T finely chopped yellow bell pepper
1 T finely chopped fresh cilantro
1 t olive oil
1/4 t salt
1/8 t pepper

Directions:
Combine all ingredients. Cover and chill. Yield: 1 1/4 cups

Cowboy Beans
In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want smoky flavor for these barbecue beans.

Ingredients:
1 pound dried pinto beans
8 cups water
2 cups brisket burnt ends, chopped (You can also substitute steak, ham or 6 slices fried bacon, diced.)
2 10-ounce can tomatoes (I used the tomatoes that have jalapenos in them and omitted the jalapenos called for later. But, if you like it HOT, add the jalapenos.)
1 large onion, chopped
1 cup barbecue sauce
1/4 cup molasses
1/4 cup brown sugar
1/3 cup mustard
6 cloves garlic, minced (or about 2 T minced garlic from the jar)
3 jalapeno peppers, seeded and chopped (or about 1 1/2 T jalapenos from a jar)
2 tablespoon chili powder
1 tablespoon worcestershire sauce
1 teaspoon salt
1 pkg. Taco seasoning

Directions:
Wash beans and pour into large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom. Add the salt before serving. (I have made this using canned baked beans and baking in the oven. My cowboys loved them!)

Rama’s Baked Cauliflower from Kathryn
Ingredients:
1 head of cauliflower
1 can of tomato paste
oregano
1/2 C extra sharp cheese, shredded

Directions:
Remove the bottom center from a head of cauliflower. Place cauliflower in a pan to steam for a 10 minutes or until soft. Transfer cauliflower to an oven dish, sprinkle with oregano, spread a can of tomato paste over top, and sprinkle extra sharp cheddar cheese on top. Bake until the cheese is melted.

Make Ahead Marinated Vegetable Salad
Ingredients:
6 medium tomatoes, cut into eighths
1 medium green pepper, thinly sliced
1 medium red onion, thinly sliced
1 medium cucumber, thinly sliced
3/4 cup cider vinegar
1/4 cup water
2 tablespoons sugar
1 1/2 teaspoons celery salt
1 1/2 teaspoons mustard seed
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper

Directions:
In a large bowl, combine the tomatoes, green pepper, onion and cucumber; set aside. In a saucepan, combine the remaining ingredients. Bring to a boil; boil for 1 minute. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.
10 servings

Maple-Glazed Acorn Squash Rings
Ingredients:
1 medium acorn squash (about 1 1/2 pounds)
2 tablespoons maple syrup
1 tablespoon bourbon
2 teaspoons butter, melted
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Directions:
Cut squash crosswise into 4 (1-inch-thick) slices; remove seeds. Place squash slices on a microwave-safe plate. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Preheat broiler.

Place squash on a baking sheet. Combine syrup and remaining ingredients. Brush syrup mixture over squash. Broil 3 minutes or until bubbly. Drizzle with remaining syrup mixture.

Pat’s Easy Instant Potatoes Soufflé (Puff Potatoes)

Ingredients:
4 C instant mashed potatoes (made up already)
1 8 oz. cream cheese softened in the microwave oven
1 beaten egg
1/3 C grated onion
1 t salt
Pepper to taste

Directions:
Preheat oven to 350°. Combine in oven safe bowl.
Bake in 350° oven for 45 minutes.

Oven Roasted Asparagus
Ingredients:
3 lbs fresh asparagus
2 T olive oil
3 garlic cloves, minced
3/4 t salt
1/2 t pepper
1/2 c slivered almonds, toasted

Directions:
Snap off and discard tough ends of asparagus; place on a lightly greased baking sheet. Drizzle with olive oil; Spinkle with garlic, salt and pepper. Bake 350 for 10 mins. Transfer to serving dish and sprinkle with almonds. Makes enough for 8 to 10 people. May be cooked on grill too.

Roasted Zucchini with Fresh Thyme
Ingredients:
Cooking spray
2 medium to large zucchini, halved lengthwise
1 tablespoon garlic-flavored olive oil or regular olive oil
Salt and ground black pepper
1 teaspoon garlic powder
2 teaspoons chopped fresh thyme leaves

Directions:
Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray. Arrange zucchini halves, flesh side up, on prepared baking sheet. Drizzle olive oil over zucchini. Season the flesh with salt and black pepper. Season with garlic powder. Sprinkle thyme over top. Roast 8 to 10 minutes, until tender and golden brown. May use yellow squash too.

Sautéed Sugar Peas
Ingredients:
1 tablespoon butter
1 1/2 cups fresh snow peas, or 2 (6-ounce) packages frozen snow peas, thawed
1 teaspoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:
In large skillet melt butter over medium-high heat; stir in snow peas; cook and stir for 2 to 3 minutes, until peas are crisp-tender. Stir in sugar, salt and pepper, toss well. Serve immediately. Serves 4.

Peggy's Vidalia Onion Casserole
Ingredients:
Vidalia onions
1 can cream of mushrrom soup
grated sharp cheddar cheese
1 bag Pepperidge Farm stuffing crumbs
butter

Directions:
Slice onions into casserole to make a layer. Partially separate rings. Top with 1/2 can mushroom soup. Cover with grated cheese. Repeat layers. Top with Pepperidge Farm stuffing. Dot top with butter. Bake at 350 for 25 to 30 minutes.

Marinated Baby Vegetables
from Bon Appétit
Ingredients:
6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
1 cup olive oil
1/2 cup Champagne vinegar
4 small bay leaves
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper

Directions:
Steam all vegetables until potatoes are tender, about 8 minutes. Transfer to large bowl. Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves. Pour over vegetables. Let marinate at least 15 minutes, tossing occasionally. Serve warm or at room temperature.

Phyllo Wrapped Asparagus Spears
Ingredients:
Fresh asparagus spears
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Peanut-Broccoli Stir-fry
Ingredients:
2 cups uncooked brown rice
1/2 teaspoon salt
1 1/2 cups vegetable broth
1 tablespoon light brown sugar
2 tablespoons fresh lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 tablespoon lite soy sauce
1 teaspoon grated fresh ginger
3/4 teaspoon cornstarch
1 tablespoon peanut or vegetable oil
1 teaspoon dark sesame oil
2 cups fresh broccoli florets
1 cup carrot sticks
2 tablespoons chopped peanuts
Garnish: lime wedges

Directions:
Prepare rice according to package directions, adding 1/2 tsp. salt.
Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well.
Heat oils in a nonstick skillet over high heat 1 minute. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired. Yield:Makes 6 servings

Southern Living Lima Beans
Ingredients:
1 1/2 C water
1/2 t salt
2 (10 oz.) pkg. frozen lima beans
8 slices bacon, cooked and diced
1 C chopped onion
1/2 C chopped celery
1 1/2 C shredded Monterey Jack cheese
1/4 t pepper
Dash of Worcestershire sauce

Direcitons:

Combine water and salt in large saucepan; bring to a boil. Add lima beans; cover, reduce heat, and simmer 8-10 minutes or until tender. Drain beans, reserving 1/2 C liquid; set aside. Cook bacon in large skillet until crisp; remove bacon, reserving 3 T drippings in skillet. Set bacon aside. Saute onion and celery in drippings in skillet until tender. Combine reserved lima beans, reserved liquid, onion mixture, cheese, pepper, and Worcestershire sauce. Spoon into lightly greased 2 quart baking dish. Sprinkles with bacon. Back, uncovered at 350 degress for 25 minutes or until heated through. (The photo in the cookbook shows the bacon sprinkled across the beans diagonally in 4 lines.)

Southern Living Lemon-Scented Sugar Snap Peas
Ingredients:
2 pounds fresh sugar snap peas, trimmed
2 T butter
2 garlic cloves, minced
2 t grated lemon rind
1 T fresh lemon juice
3/4 t salt
1/2 t freshly ground pepper

Directions:
Cook sugar snap peas in boiling salted water to cover 3 to 5 minutes or until crisp-tender. Drain and plunge into ice water to stop cooking process; drain. Melt butter in medium skillet over medium-high heat; add peas, and saute 3 minutes. Add garlic and remaining ingredients. Saute 2 minutes or until thoroughly heated.

Paula Deen's Vidalia Onion Pie
Ingredients:
3 C thinly sliced Vidalia onion
3 T butter, melted
One 9 inch prebaked deep-dish pie shell
1/2 C milk
1 1/2 C sour cream
1 t salt
2 eggs, beaten
3 T all-purpose flour
4 slices bacon, crisply cooked and crumbled

Directions:
Preheat oven to 325. Saute onion in butter until lightly browned. Spoon into pie shell. Combine milk, sour cream, salt, eggs and flour. Mix well and pour over onions. Garnish with bacon. Bake for 30 minutes or until firm in center. Pie has taste and texture of a quiche.

Paula Deen's Creamed Corn
Ingredients:
1 dozen ears fresh corn
8 T (1 stick) butter
Salt and pepper to taste

Directions:
Remove corn from cob using a corn grater. (If you have to cut corn with a knife, avoid whole kernels; try mashing a little.) Put corn in glass dish and put stick of butter on top. Cook in microwave on high about 7 to 10 minutes, stopping to turn and stir a couple of times. Be careful not to overcook the corn. If it seems too dry, add a little milk or water. Season with salt and pepper to taste.
I've taken a friend's advice and now I just use the Frozen Bird's Eye creamed corn and add a 1/2 stick of margarine to it.

Keekie's Broccoli Bake
Ingredients:
20 oz pkg frozen chopped broccoli, partially thawed
10 3/4 oz can condensed cream of mushroom soup
1/2 c diced celery
1 1/3 c quick-cooking rice
1/2 c chopped onion
8 oz can sliced water chestnuts, drained
8 oz jar pasteurized process cheese spread (I used Cheese Soup.)

Directions:

Heat oven to 350. In large bowl, combine all ingredients.
Spoon into baking dish. Bake about 1 hour.

TIP: Casserole can be assembled ahead of time. Cover and refrigerate. Bake about 1 1/3 hours at 350 degrees.

Keekie's Baked Beans
from Sue Eyth

Ingredients:
2 lg cans b & m baked beans
1 can lima beans, drained
1 can butter beans, drained
1 pound cooked bacon, crisped,drained,and crumbled
1 pkg chili mix (hot if desired)
1/2 to 3/4 C brown sugar
1/2 C vinegar

Directions:
Bake 1 hour or longer at 350

Jennie's Sautéed Spinach

Makes 8 servings (Jennie says 4)
Prep time: 5 minutes
Cooking time: 5 minutes

Ingredients:
1 tablespoon olive oil
¼ cup julienned red onion
¼ teaspoon chopped garlic
½ pound spinach, stemmed and cleaned (about 4 cups)
1½ teaspoons balsamic vinegar
Salt and pepper to taste

Directions:
In a large pan, heat olive oil. Add onion and garlic and cook 1 minute. Add spinach, stirring often, and cook for 2 to 4 minutes or until done. Add balsamic vinegar and salt and pepper.

Broccoli Crunch Recipe
from 101cookbooks.com

The success of this salad hinges on the broccoli. Buy good-quality bright green broccoli with tight florets. Now that you have good broccoli, do your best not to overcook it - you don't want it turning to mush.4 -5 cups tiny broccoli florets (and chopped stalks if you like)

Ingredients:
1 garlic clove, smashed and chopped
scant 1/2 teaspoon fine grain sea salt
1/4 cup almond butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)
1/2 small red onion, thinly sliced
1/2 cup toasted or candied walnuts or almonds
1/3 cup pan-fried crunchy shallots*
chives (optional)

Directions:
Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make any adjustments and set aside.In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style.Serves 4.

*Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.

Salads

2008-03-02T15:24:00.022-05:00

Easy Low Fat Coleslaw

Ingredients:

1/2 cup fat-free mayonnaise
2 tbsp cider vinegar
1 tsp Dijon mustard
2 tsp sugar (or sugar substitute if you prefer)
1/4 tsp celery seed (optional)
1 16-ounce bag of ready-shredded coleslaw mix

Directions:

In a small bowl, whisk mayonnaise, cider vinegar, mustard, sugar and celery seed together. Empty coleslaw mix into a large bowl. Pour dressing on top and toss. If you need to thin it a little, add a tablespoon or two of nonfat milk. Refrigerate until ready to serve. Serves 6.

Wonderful Arugula Salad

Ingredients:

5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
2 t dijon mustard
Salt and pepper to taste
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Shaved fresh parmesan cheese

Directions: Combine five three ingredients in a jar and shake well. May be

kept in refrigerator for three days. Toss lettuce and cherry tomatoes
together. Drizzle dressing over top and then shave fresh parmesan
on top of that. (You can add other lettuces to the arugala, or make other substitutions, as you like.)

Apple-Pear Salad

Ingredients:
1 (16 oz.) package Romaine lettuce, washed and broken into bite-size pieces
1 (6 oz.) block Swiss cheese, grated
1 C cashews
1/2 C sweetened dried cranberries
1 large apple, chopped and rinsed in lemon water to keep from turning brown
1 large pear, chopped and rinsed in lemon water to keep from turning brown
1 bottle Poppy Seed dressing

Directions:
Toss together all ingredients in a large bowl. Yield: 6-8 servings.

Curried Chicken Salad
from Nancy Murtaugh's

(Prepare a day ahead to blend flavors)

Ingredients:

4 cups diced, cooked chicken (about 4 boneless breasts)

1/2 cup toasted, sliced almonds
4 green onions, with tops, chopped
1 can water chestnuts, drained
1 cup mayonaisse
3 Tbsp. Major Grey's Chutney
3 Tbsp. Smucker's Pineapple preserves
3 tsp. curry powder (for more robust flavor, use more, to taste)
juice of 1 lemon

Crescent Chicken Squares
From Melissa Plaisted

Ingredients:
4 cups cooked, cubed chicken or turkey
1/4 cup milk
2 3-oz pkgs. cream cheese, softened
1/3 cup mayonnaise
2 T. chopped onion
1/4 cup chopped celery
1/2 t. salt
1/4 t. pepper
Two 8-oz cans crescent rolls

Directions:
Preheat oven to 350 degrees. Blend cream cheese, mayo, milk together. Add the rest of the ingredients. Mix well. Separate crescent dough into 8 rectangles, firmly pressing perforations to seal. Spoon about 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corner of dough to top center of filling, pressing to seal. Place on ungreased cookie sheet. Brush with melted butter and sprinkle bread crumbs on top. Bake 20 to 30 minutes until golden brown.

Broccoli Salad

Ingredients:

10 slices bacon

1 head fresh broccoli, cut into bite size pieces

1/4 cup red onion, chopped

1/2 cup raisins

3 tablespoons white wine vinegar

2 tablespoons white sugar

1 cup mayonnaise

1 cup sunflower seeds

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.

Before serving, toss salad with crumbled bacon and sunflower seeds.

Broccoli Slaw

Ingredients:

1 pkg. broccoli slaw

1 pkg. sunflower seeds

1 pkg. slivered almonds

1 bunch green onions

2 pkg. beef flavored Chinese noodles

1/3 C red wine vinegar

1/2 C sugar

1/2 C oil

Directions:

In a large bowl combine slaw, seeds, almonds, chopped onions and crushed noodles. In a separate bowl combine 2 pkg. beef flavoring, vinegar, sugar, and oil. Pour over slaw mix and serve immediately.

Carrie’s Strawberry Spinach Salad with Candied Walnuts

Ingredients:

2 tablespoons butter or margarine

1 1/2 cups pecan halves

1 cup sugar

1 pound fresh spinach

2 cups thinly sliced celery

1 pint fresh strawberries (can used a bag of frozen berries), hulled and

halved

Dressing (recipe follows)

Directions:

1. Melt butter in a large heavy skillet over medium heat. Add pecans and

sugar; stir to combine. Cook over medium heat, stirring constantly until

sugar melts around pecans and is caramel-colored. Remove pecans with a

slotted spoon and spread in a single layer on a sheet of lightly greased

aluminum foil. Cool completely and break up pieces as needed.

2. Remove and discard stems from spinach. Wash spinach and pat dry with

paper towels. Tear into bite-size pieces.

3. Combine spinach, celery and strawberries in a large bowl. Pour 1 cup

dressing over salad mixture; toss gently. Add reserved candied pecans; toss

gently. Serve immediately with remaining dressing.

Makes 4 to 6 servings. VERY COLORFUL!

Dressing:

This dressing also goes well drizzled over fresh fruit.

2/3 cup white vinegar

1/2 cup sugar

3 to 4 green onions, chopped

1 1/2 teaspoons salt

2 teaspoons dry mustard

2 cups vegetable oil

3 tablespoons poppy seeds

1. Combine first 5 ingredients in container of electric blender; cover and
process until smooth. With blender running, gradually add oil in a slow,
steady stream through opening in lid. Process until thick and smooth. (Do a taste test as you add the oil. Sometimes I think it may be too much oil.)
2. Transfer dressing mixture to a bowl; stir in poppy seeds. Cover and
chill.
Makes 3 3/4 cups.
You could also try this recipe for a dressing for this salad:
Ingredients:
2 tbsp. cider vinegar
1/3 c. corn oil
2 T strawberry jam
Combine vinegar and jam in blender, then gradually add corn oil. Store in refrigerator.

Dana’s 5 Week Bean Salad

Ingredients:
1 C sugar
1/2 C oil
3/4 C vinegar apple cider
1 17oz. can small peas
1 16oz. can French style green beans
1 small jar pimentos, chopped
1 16oz. can shoe peg corn
1 C thinly chopped celery
1 C grated carrots
1 C chopped green and red pepper
1 C chopped onion

Directions:
Boil sugar, oil, and vinegar until dissolved. Pour over rest.
Best after setting for 2 days. Lasts forever!

Keekie's Cloggers' Delight Salad Similar to Broccoli Slaw, but with cole slaw

Ingredients:
1 pkg beef or pork flavored Ramen noodles
8 oz pack chopped cabbage
3-4 oz package slivered almonds,toasted
2 or 3 green onions,
chopped 1/4 cup sunflower seeds

Dressing:
1/2 C oil
1/3 C cider vinegar
1/4 cup sugar
seasoning packet from Ramen noodles

Directions:
Break up Ramen noodles (do not cook) Combine noodles, chopped cabbage, almonds, sunflower seeds, and green onions.

Julie's Layered Lettuce/Pea Salad

Ingredients:
6 cups of torn lettuce of choice
1/2 tsp. pepper
1 tsp. salt
1 tsp. sugar (more used with mayo)
1 can (15 oz.) Fancy Tiny Early Peas
1 lb. bacon
1/2 c. diced celery
1 med. red onion, finely chopped
2 c. Extra-sharp cheddar cheese, grated
2 c. mayonnaise plus 2 tbsp.= sugar mixture
1/4 tsp. paprika

Directions:
Cook bacon and crumble in bits. Place 3 cups torn lettuce on bottom of large bowl. Sprinkle with 1/2t salt, 1/4 t pepper and 1/2 t sugar.On top of torn lettuce, layer in order: peas, bacon, celery, onion, and cheese next. Make sure they are visible along edge of glass bowl, even if they don't cover middle of bowl. Add last 3 cups lettuce on top and sprinkle with 1/2t salt, 1/4 t pepper and 1/2 t sugar.Spread mayonnaise and sugar mixture on top of lettuce and seal edges to glass bowl. This is like frosting the top of the salad.

Cover tightly and chill for several hours. When ready to serve, sprinkle with paprika.
Variations are to add tomatoes, raw broccoli, or hard boiled eggs.

Julie’s Taco Salad

Ingredients:
1 avocado, peeled and sliced (optional)
2 cans Ranch Style Beans
1- ½ pound hamburger, cooked and drained
1 wedge extra sharp cheese, grated
2-3 tomatoes cut into small pieces
½ C chopped onion
1 head of lettuce, washed and torn apart
1 small bottle Catalina or French dressing
¼ C salsa
Garlic powder
Salt and pepper
Tostitos or Doritos chips

Directions:
Brown hamburger with chopped onion. Drain off grease. Add 2 cans of beans (you may substitute other beans of your choice), ½ of the cheese, salsa, all of the dressing and garlic powder to taste, with salt and pepper. Prepare salad with tomatoes, lettuce, avocado, and the rest of the grated cheese. Place chips on each plate. Top with lettuce mixture then hamburger and meat mixture.

Annie Denver's Mandarin Orange Salad from Colorado Cookbook

Ingredients:
1/2 head iceberg lettuce, or lettuce of choice
1c chopped celery
1 small can mandarin oranges, drained
2 green onion, chopped small, tops and all

Dressing:
1/2t salt
2T sugar
1/4c oil
dash pepper
2T vinegar
1T parsley
1/4c slivered almonds
1T sugar

Directions:
Over medium heat, saute almonds with sugar, until sugar melts and coats almonds.
Whisk dressing ingredients together. Mix lettuce, celery, oranges, green onions, dressing, and almonds at last minute.

Cranberry Spinach Salad with Warm Honey Dijon Bacon Dressing I'm not a big cranberry fan, so this has become our family holiday "cranberry" dish.

Ingredients:
1 6-ounce package salad spinach
1/2 cup Ocean Spray® Craisins ® Original Sweetened Dried Cranberries
Red onion slices
Dressing: 4 slices bacon or turkey bacon, cooked crisp and crumbled
1/2 cup plain or orange-flavored honey
1/2 cup lime juice
2 tablespoons Dijon mustard

Directions:
Wash and clean spinach. Divide evenly among 4 salad plates. Top each with 2 tablespoons sweetened dried cranberries and onion slices. Combine dressing ingredients in a small glass mixing bowl using a wire whisk. Heat in the microwave on HIGH for 1 minute or until warm. Makes about 1 cup.

Texas Ranch Potato Salad

Ingredients:
1 (1 ounce) package ranch dressing mix
2 cups mayonnaise
3/4 cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes

Directions:
Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
Cook bacon until crisp. Cool. Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.
Yield: 16 servings

Tossed Spinach Salad

Ingredients:
1/3 (10 ounce) package fresh spinach, torn
5 ounces fresh mushrooms, sliced
2-1/2 ounces sliced bacon, cooked and crumbled
1 celery ribs, sliced
1/3 cup shredded Cheddar cheese
1 hard-cooked eggs, chopped 1 green onions, sliced
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup vegetable oil
2 T and 2 t sugar
1/4 t salt
1/4 t Worcestershire
sauce

Directions:
1. In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Drizzle over salad; toss to coat.

Waldorf Salad

Ingredients:
1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice
Salt
Pepper
Lettuce

Directions:
In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
Serves 2.

Cobb Salad

Ingredients:
Salt and pepper
2/3 cup olive oil
1/2 cup finely grated Roquefort
Directions:

In a large salad bowl, toss together well the various lettuces and watercress. Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside. Compose the salad. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.Serves 4.

Kathryn's Salad Dressing

Ingredients:
3 T sugar
3 T parsley
1 t MSG
1 1/2 t garlic salt
1 1/2 t salt
3/4 t oregano
1/2 t black pepper
3/4 C salad oil
1/2 C red wine vinegar

Directions:

Combine all of the above ingredients. Better if allowed to sit for a day. Use as salad dressing on green salad or to marinate vegetables.

Susan's Citrus Dressing

Ingredients:
1/4 C vegetable oil
2 T vinegar
2 T grapefruit juice
1 T soy sauce
1/4 t salt
1/4 t dry mustard
1/4 t hot sauce
1 T sugar

Directions: Combine and use on green salad.

Julie's Spinach Salad

Ingredients:
10 oz fresh spinach
2 C sliced fresh mushrooms
1/2 C blue cheese
1/4 C green onion, chopped

Dressing:
1 C olive oil
1/4 t finely grated shredded lemon peel
2 T lemon juice
1 egg yolk
3 cloves garlic, minced
1/4 t sugar
1/8 t pepper
3/4 t salt
1/2 t dry mustard
1/2 t dried thyme

Directions:
Combine spinach ingredients and top with dressing.

Poppy Seed Salad Dressing

Ingredients:
1/2 C sugar
2/3 C oil
1/4 C vinegar
1 t mustard
1 t salt
1-2 t poppy seeds

Directions: Place in jar and shake to combine. Pour over salads including fruit salads.

Connie’s Corn Panzanella Salad

Ingredients:
3 oz cornbread, day-old

Dressing
2 tsp olive oil
1 tsp white wine vinegar
1/4 tsp table salt
1/4 tsp black pepper, freshly grated
1 1/2 medium scallion(s), or 1 large, trimmed and finely chopped
1/4 cup plain fat-free yogurt, Greek-style

Salad
12 oz cherry tomato(es), halved
2 medium corn on the cob, cooked, kernels removed
2 Tbsp basil, fresh, shredded
1/4 tsp table salt
1/8 tsp black pepper

Directions:
Preheat oven or toaster oven to 400ºF.
Slice cornbread into 1/4- to 1/3-inch-thick strips; place on a baking sheet. Toast until lightly browned and firm, about 3 minutes per side; remove from heat (corn strips will become crisp as they cool). Break into bite-size pieces and set aside.
To make dressing, in a small bowl, combine oil, vinegar, salt and pepper; stir well. Add scallion and yogurt and stir again; set aside.
In a large bowl, combine tomatoes, corn and basil; season with salt and
pepper. Add dressing; mix gently but well. Scatter corn bread pieces
over salad and serve. Yields about 4 C.

Julie's Chicken Salad with Grapes and Pecans with Variations

Ingredients:
4 whole boneless chicken breasts (8 halves), poached & skinned
1 c. diced celery
1 1/2 c. seedless red or green grapes, halved
3/4 c. pecan halves
mayonnaise to coat lettuce
salt and pepper to taste

Directions:
1. Cut the chicken into 1" chunks, and combine the chicken, celery, grapes and pecans in a large bowl.
2. Toss the chicken with the mayonnaise. Refrigerate until cold. Serve on a bed of lettuce or on a crossaint with fresh fruit and honey-yogurt dip. 6 to 8 portions.

Honey-Yogurt Dip

Ingredients:
2 cups vanilla yogurt
2 T cup honey, or to taste
1 teaspoon ground cinnamon

Directions:
Assorted fresh fruit (such as apples, bananas, pineapple and/or strawberries), cut into wedges or bite-size pieces. Keep them from turning brown by dipping them in 1/3 lemon juice and 2/3 water solution. Combine yogurt, honey and cinnamon in small bowl; stir to blend. Place bowl on platter. Surround with fruit and serve.
You could also substitute one of the following dressings for the mayonnaise in the chicken salad recipe.

Poppy Seed Dressing

Ingredients:
1 C vegetable oil
1/3 C honey
3 T poppy seeds
1 t salt
1/3 C apple cider vinegar
1 1/2 T onion, grated
1 T dry mustard
salt and pepper to taste

Directions:
Blend all ingredients for 5 minutes in blender. Chill overnight. Then use only half in this recipe. Mix all ingredients together and add dressing, toss.

Soy Dressing

Ingredients:
1 1/2 C mayonnaise
2 T soy sauce
1 level t curry powder
salt and pepper to taste

Directions:
Mix together then toss desired amount with chicken salad, toss. (I'd also add about 2 T finely chopped onion to the chicken salad if using this dressing.)
Chicken and Strawberries Over Mixed Greens

Ingredients:
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups quartered small strawberries (about 1 pint)
1/3 cup finely chopped celery
1/3 cup finely chopped red onion
2 tablespoons golden raisins
1 tablespoon sesame seeds, toasted
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens

Directions:
Combine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens.

BLT Salad
Serves 4

Ingredients:
3/4 cup mayonnaise
4 (1-inch-thick) slices Italian bread
12 slices thick-cut bacon , chopped
3 tablespoons red wine vinegar
4 cups cherry tomatoes , halved
1 (10-ounce) bag chopped romaine lettuce
Salt and pepper

Directions:
1. Adjust oven rack to middle position and heat oven to 475 degrees. Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet. Bake until golden brown, 8 to 10 minutes. Let cool 5 minutes, then cut into 1-inch croutons.
2. Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towel-lined plate. Discard drippings.
3. Whisk remaining mayonnaise and vinegar in large bowl. Add bacon, tomatoes, lettuce, and croutons and toss to combine. Season with salt and pepper. Serve.

Leafy Green Salad with Honey-Dijon Vinaigrette for Two
Serves 2

Ingredients:
Vinaigrette
2 teaspoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
3/4 teaspoon poppy seeds
1/4 teaspoon minced garlic
1/8 teaspoon table salt
Pinch ground black pepper
3 tablespoons vegetable oil

Salad
4 cups mixed greens , washed and dried

Directions:
1. Combine vinegar, mustard, honey, poppy seeds, garlic, salt, and pepper in bowl with fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or mix again before tossing with greens.
2. Place greens in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.

Green Salad with Roasted Pears and Blue Cheese
This is one of my favorites!
Serves 4 to 6

Pears can be roasted up to three hours in advance, but keep them at room temperature until ready to serve.

Ingredients:
1/4 cup maple syrup
1 tablespoon grated fresh ginger
3 firm pears , preferably Anjou or Bartlett
Table salt and ground black pepper
2 tablespoons cider vinegar
1 small shallot , minced
3 tablespoons extra virgin olive oil
2 bunches watercress , thick stems removed (8 cups)
1 head Bibb lettuce , torn into bite-sized pieces (6 cups)
1 cup crumbled blue cheese

Directions:
1. Line rimmed baking sheet with foil. Adjust oven rack to lower-middle position, place baking sheet on rack, and heat oven to 500 degrees. Whisk syrup and ginger together in bowl. Peel and quarter pears lengthwise. Core pears, then halve each quarter lengthwise.
2. Toss pears with 3 tablespoons syrup mixture. Spread pears on preheated baking sheet and season with salt and pepper. Roast until browned on bottom, about 15 minutes. Flip each slice and roast until tender and deep golden brown, about 5 minutes. Let pears cool on baking sheet while preparing salad.
3. Whisk vinegar, shallot, oil, and salt and pepper to taste into remaining syrup mixture. Combine watercress and lettuce in large serving bowl. Gently toss with vinaigrette. Scatter pears and blue cheese on top and serve.

Sauces and Marinades

2008-03-02T15:24:00.017-05:00

If you use a citrus juice marinade for your pork, don't marinate it for more than 2 hours or the meat will be mushy.

Check out this article for more on marinating: Marinating 101 from startcooking.com

Sesame-Ginger Marinade

Ingredients:

2 large garlic cloves, (minced or put through a press)
4 tsp finely chopped ginger
1/2 tsp red pepper flakes
1 Tbsp dark sesame oil
2 Tbsp sesame oil
4 tsp brown sugar
3 Tbsp soy sauce

Directions:

Combine the ingredients in a bowl, then pour over chicken pieces. Gently push the pieces around so that all are covered. Refrigerate until ready to use. Grill or broil, using the extra marinade as a sauce.

Yield: Makes about 1/2 cup

Bernaise Sauce

Ingredients:
1/2 cup white wine vinegar
5 shallots, minced
2 T. minced fresh tarragon
1/2 tsp. white pepper
4 egg yolks
1/2 cup boiling water
1 cup warm clarified butter
salt
1 Tbsp chervil, minced (optional)

Directions:
Combine vinegar, shallots, 1 Tbsp tarragon, and pepper in saucepan. Bring to boil and cook, stirring constantly until liquid is almost totally evaporated. Remove saucepan from heat and let cool a few minutes. Add egg yolks one at a time, beating constantly with wire whisk; add the water and blend well; Put saucepan over very lowhear (or to be on the safe side, over hot water double boiler style) and heat sauce again, beating constantly. When sauce has become creamy, remove from heat and let cool slightly. Add clarified butter gradually, beating gently. The butter must be at the same temperature as the egg mixture. Strain sauce through sieve if desires. Season with salt to taste and remaining tarragon and chervil. Sauce should have consistency of mayonnaise.

Crab Sauce

Ingredients:
1 small can crabmeat
1/3 cup butter, melted
juice 1 lemon
1 teaspoon flour
1/2 pint single cream
1 egg yolk
salt and pepper
1 tablespoon snipped dill or chives

Directions:
1. Measure all the ingredients except the seasoning and herbs into a blender or food processor and process until smooth.
2. Transfer to a small bowl and stand it over a pan of simmering water for about 10 minutes, stirring from time to time until thickened and will coat the back of a spoon.
3. Season to taste and stir in the herbs.
4. Drain 1 small can crabmeat, mash with a fork and combine with the sauce when thickened. Heat through.

Excellent served over pasta

Basic White Sauce

THIN WHITE SAUCE:
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon salt
1 cup milk or 1/2 cup evaporated milk and
1/2 cup water

MEDIUM WHITE SAUCE:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 cup milk or 1/2 cup evaporated milk and
1/2 cup water

THICK WHITE SAUCE:
3 or 4 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1 cup milk or one half cup evaporated milk and
1/2 cup water

Directions:
Melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally.Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve. Wondra flour may be used to great advantage since this flour does not have a tendency to lump.

CHEESE SAUCE:
Make one of the white sauces above, and stir in 1/4 - 1 whole cup of grated sharp Cheddar or Monterey Jack or other sharp cheese. Stir until cheese melts. One quarter to one half cup of chopped jalapeno peppers may be added for Nacho cheese sauce.

HORSERADISH SAUCE:
Using thin white sauce, add 4 teaspoons of grated prepared horseradish and 1/2 teaspoon dry mustard to 1 cup of sauce.

MUSTARD SAUCE:
Add 1 teaspoon of prepared mustard to one cup of thin white sauce. Serve with ham.

ONION SAUCE:
Add 2 or 3 teaspoons of grated onion to 1 cup of thin white sauce. Serve with salmon or salmon loaf, meatloaf, potato pancakes, or crab or fish cakes.

SOUR CREAM SAUCE:
Add one half cup sour cream to one couple of medium white sauce. Serve with cheese blintzes, waffles or potato latkes. Add 1 teaspoon each of chopped fresh chives and dill and serve as a topping for baked potatoes.

Paula's Chili for Hot Dogs

Ingredients:
1 pound hamburger, cooked and drained
2 onions
4 T mustard
3 t sugar
2 t vinegar
1 C ketchup
salt to taste
1/2 t red pepper
2 t chili powder

Directions:
Combine all ingredients. Add enough water to make it smooth. Heat about 1 hour.

Blue Cheese Butter
from Charleston Chops

Ingredients:
1/4 lb blue cheese
1/4 lb butter
1 t sugar
1 t salt
1 t black pepper
1 T thyme, fresh and chopped
2 T parsley, fresh and chopped
3 T red onion, chopped fine
1 garlic clove, chopped fine

Directions:

Put all ingredients in mixer. Mix until smooth. Refrigerate. Server over pork while it is hot.

Basil Pesto

Ingredients:
3 oz. fresh basil
1/2 C pine nuts or walnuts
2 T chopped garlic
1 T black pepper
3 oz. fresh spinach
1/2 C grated Parmesan
1/2 C olive oil
1 T salt

Directions:

Pour all ingredients into a food processor and blend until smooth. If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan. Serve with pasta, over baked potatoes, or spread over toasted baguette slices. Yield: 2 cups

Orange-Soy-Ginger Marinade

Ingredients:
1/4 cup soy sauce
1/4 cup dry sherry (or you can substitute orange juice)
1/4 cup olive oil
2 tablespoons grated orange rind
1/4 cup fresh orange juice
2 garlic cloves, chopped
1 tablespoon minced fresh ginger

Directions:
1. Stir together all ingredients. Use immediately, or cover and chill up to 1 week.
Yield: Makes about 1 cup
Southern Living, MAY 2007

Annie’s Arby’s Sauce

Ingredients:

1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two.

Makes 1 cup.

Cajun Spice

Ingredients:
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon ground white pepper
1 teaspoon mustard powder

Directions:
Mix all ingredients in a glass jar. Seal tightly and store in a cool, dry place.

Creole Seasoning Mix

Ingredients:
2 tablespoons plus 1 1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper

Directions: Combine all ingredients. Store in an airtight container. Use to season chicken, seafood, steaks or vegetables. Yields about 1/2 cup.

Fajita Marinade

Ingredients:
3/4 cup lime juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste

Directions:
Marinate skirt steaks for no more than 1 hour.

Zesty Chicken Marinade

Ingredients:
4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground red pepper

Directions: Combine and spread over chicken for at least an hour in the refrigerator. Makes about 1/2 cup (enough for 4 chicken breast halves). Grill or broil, using the extra marinade as a sauce.

Punch and Cocktails

2008-03-02T15:23:00.003-05:00

Hot Spiced Cider Punch

Ingredients:
1 pint sweet cider
1 cup orange juice
1/4 cup lemon juice
1/2 cup light brown sugar
1 pint 7-Up (2 cups)
1 tbs. whole cloves
1/2 tsp. allspice
3 sticks of cinnamon
1/4 tsp. salt

Directions:
Tie spices in cloth bag. Put all ingredients into 2 qt. saucepan. Add spice bag, bring to boil. Reduce heat and simmer for 10 minutes. Remove spice. Serves 8-10

How to make an ice mold:

Ingredients:
An ice mold that will fit inside the punch bowl
Water (filtered or distilled is recommended) or fruit juice
Fruit - strawberries, peach slices, grapes, lemon or lime slices, mandarin oranges, maraschino cherries, or mint leaves

Directions:

Step 1Fill your ice mold with 1/2-inch water or fruit juice.
Step 2Arrange your choice of fruit on top of the water and freeze. Be patient! If you try to add more water/juice before the first is frozen, your fruit is going to float around.
Step 3Once it is completely frozen, remove the ice mold from the freezer.
Step 4Add more water or juice, just enough to cover the fruit, and freeze again.
Step 5After it freezes a second time, remove the ice mold from the freezer, add enough water to fill the ice mold to the brim. Freeze again.
Step 6When you are ready to use the ice ring, dip the mold briefly in hot water to loosen the ice ring.
Step 7Invert the ice ring into the punch bowl, (with punch of course), and you're ready to serve!

This ice ring can either be used in a punch bowl to chill your punch, or as a centerpiece to a fruit salad platter. With either use, this is a very decorative, beautiful and useful ice ring.
Instead of the fruit you can use edible fresh flowers such as; violets, pansies, rose petals, nasturtiums, calendula, chive flowers and some fresh mint or other fresh leaves. Don't use ones that have had insecticides sprayed on them! Clean your flowers carefully under running water, making sure you remove any dirt or insects from each petal and leaf. Now put a layer of flowers and leaves in the bottom of your mold. The layer should be about 1 inch deep. While you need to be sure to put the flowers face down, arranging is not necessary, since they will float when you add the water.
Next add 1 ½ inches of water to your mold and place in the freezer for an hour or so, until solidly frozen. When frozen remove from freezer and add another 1 inch layer of flowers and leaves. Add more water, just to cover the layer and refreeze. Repeat this step until your mold is full or the ring is as deep as you would like it to be.
When you are ready to unmold your ring, fill your sink or a bowl with hot water and dip the bottom of your mold in the hot water for approximately 10 seconds. Shake this to see if your ring has loosened up. If so, invert your mold onto the platter that you have chosen to make your fruit ring. If your mold does not appear to have loosened enough to be removed, dampen a dish towel in hot water and place this over the inverted mold on the platter. Shake this gently to remove the ice ring from the mold.
Working as quickly as possible add your fruits to the platter. Several idea’s for fruits to be used are; melon balls, fresh berries, apple, peach or pear slices. This also looks attractive to add more flowers and leaves as a garnish. This should be served immediately, but can be refrigerated for a brief period of time.
If making punch, just make your punch slightly ahead of time, and unmold your ring carefully into the punch bowl. Using the same steps as mentioned above. You can also float a few more leaves and flowers directly into your punch. This floral ice ring will make any fruit platter or punch more attractive. And will also add table decorations right along with your food.

Alisa’s Wedding Punch

Ingredients:
2 Baccardi Strawberry mixes
1 bottle of Strawberry/Cranberry juice
2 Sweppes raspberry soda's
fresh or frozen strawberries

Directions:
Mix together and freeze until about 1-2 hours before use.

Dr. Durrence's Holiday Strawberry Punch

Ingredients:

3 qts. 7 Up
1/2 C lemon juice
1 C cranberry jice
1 48 ox. can Hawaiian Punch
1 10 oz. can frozen limeade
2 pints frozen strawberries

Directions:

Mix all ingredients together. Strawberries may be place in blender with cranberry jice to desired consistency, slushy. Serve over ice. May be mixed with vodka or gin for a real "punch"! Yield: about 24 servings.

Russian Tea

Ingredients:
1 (46 oz.) can pineapple juice
1 (46 oz.) can orange juice
1 plastic squeeze lemon
6 quarts sweetened ice tea
cloves and cinnamon

Directions: Heat in large pot and add cloves and cinnamon to taste.

Dry Russian Tea

Ingredients:

1 C Tang
1 C instant tea with lemon
1 2/3 C sugar
1 t cinnamon
1 t cloves
1/2 t allspice

Directions:

Mix and store in jar. When ready to serve, add water to taste and heat.

Oprah's Pomegranate Martini

Ingredients:
1 1/2 cups pomegranate juice
2 oz. Absolute Citron vodka OR white tequila
1 oz. Cointreau liquor
Cup of ice
Optional: Splash of sparkling water
Optional: Squeeze of lemon

Directions:
Shake ingredients in a shaker and put in chilled martini glasses. Put pomegranate fruit into glass as garnish.

Pineapple Party Punch
Yields: 24 servings

Ingredients:
1 (12 fluid ounce) can frozen orange juice concentrate
3 cups water
1 (46 fluid ounce) can pineapple juice
1 liter ginger ale

Directions:
In a punch bowl, combine orange juice, water and pineapple juice; chill. Stir in ginger ale just before serving.

Sea Breeze Cocktail
Ingredients:
16 ounces vodka
30 ounces cranberry juice
12 ounces grapefruit juice
Ice cubes
Lime wedges, frozen

Directions:
Place the vodka and juices in a plastic container, cover with a lid and shake until combined. Fill each glass half full with ice and pour in the drink mixture. Place a frozen lime wedge in each glass and serve.

Citrus Punch
Ingredients:
2 12oz cans frozen lemonade
2 12oz cans frozen orange juice
2 46oz cans of pineapple juice
1 cup of sugar
6 cups of water
2 Litre Gingerale

Directions:
Mix all ingedients well then freeze for at least 12-14 hours are until frozen. Serve in punchbowl , pour gingerale in until slushy. Makesquite a bit.

Raspberry Sherbet Punch

Ingredients:
1/2 gallon Raspberry Sherbet
2 liters of Ginger Ale
2 cans frozen pink lemonade from concentrate

Directions:
Combine all together and serve.

Champagne Punch

Ingredients:
1 gal. Sauterne Wine
4 bottles (qt.) champagne
2 bottles (qt.) ginger ale
1/2 pt. sherbet
Ice cubes to chill

Directions:
Combine all together and serve.

Champagne Reception Punch
Ingredients:
5 pints (10 cups) fresh strawberries
1 1/2 cups pineapple juice(chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle (4/5 quart) champagne or sparkling wine (with or without alcohol) chilled

Directions:
To make the strawberry ice cubes: At least 6 hours before party time, wash the berries. Place 1 small, pretty berry (with leafy hulls attached) in each compartment of 2 standard-size ice cube trays, then fill with water and freeze.
To prepare the punch: Remove the hulls from the remaining berries and place them in a food processor. Process for 2 minutes or until pureed, then transfer to a punch bowl. Stir in the pineapple juice, lemon juice, and sugar; cover and refrigerate. Just before serving, pour in the champagne and float the strawberry ice cubes on top.
Makes about 2 quarts or 10 (6-ounce) servings.

Lime Punch
Ingredients:
1 3 oz. pkg. lime gelatin
2 C sugar
2 C boiling water
2 C lemon juice
2 46 oz. cans pineapple juice
1 12 oz. can frozen orange juice, thawed and undiluted
1/2 t liquid green food color
2 liter bottle ginger ale, chilled

Directions:
Combine first 3 ingredients in 1 1/2 gallon container, stirring until sugar dissolves. Add lemon juice and next 3 ingredients, stirring until blended. Cover and chill. Pour mixture into large punch bowl; gently stir in chilled ginger ale. Yield: 1 1/2 gallons

Coffee Rum Punch

Ingredients:
5 quarts strong coffee
4 C powdered milk
1 C sugar
2 C dark rum
1/2 gallon vanilla ice cream

Directions:
Make the coffee. While it is still hot, stir in powdered milk and sugar. After it cools, stir in rum. Cut away the ice cream box. Slice the block of ice cream into 3/4 inch slices. Cut each slice into six squares. To serve, pour cold coffee mixture into a punch bowl and float ice cream squares on top. Serve in punch cups. Replenish ice cream as needed. Yield: 45 punch cup servings

Mickey's Coffee Punch

Ingredients:
1 small jar instant coffee
2 C sugar
1 can Hershey's syrup
4 C boiling water
3 gallons of milk
1/2 gallon chocolate ice cream
1/2 gallon vanilla ice cream

Directions:

Mix coffee, sugar and water. Keep in refrigerator until ready to put punch together. Stir the coffee mixture into the milk and pour over ice cream when ready to serve. Serves 75

Julie's Coffee Punch

Ingredients:
1/2 C instant coffee granules
1 C sugar
3/4 C hot water
1 t vanilla extract
1/2 gallon vanilla ice cream
3 quart milk
whipping cream
nutmeg

Directions:

Mix coffee, sugar, vanilla, and hot water to dissolve granules. Chill overnight. In punch bowl, combine softened ice cream, milk and coffee mixture. Top with whippped cream and sprinkle with nutmeg. Makes 30 cups.

Cranberry Tea

Ingredients:
1 1/2 qt cranberry cocktail
1 C sugar
1/2 C red hots
12 whole cloves
1 qt. water
2 qt. water
1 large can frozen lemondade
1 large can frozen orange juice
1 small can pineapple juice

Directions:

Cook and stir the first 5 ingredients. Then add the rest of the ingredients.

Annie's Ice Tea

To make a pitcher of perfect Southern iced tea, place one bag or one teaspoon of loose tea leaves per glass in a nonreactive pot. Bring another large pot of fresh cold water to a boil, pour over the tea, cover, and let steep 10 minutes or until desired strength. Let cool, then either squeeze and discard the tea bags or strain the loose tea leaves while pouring the brewed tea into a large pitcher. Sweeten the tea to taste if desired, pour over ice in tall glasses, serve lemon wedges on the side, and sing "Dixie."

Amaretto-Cranberry Kiss
from Bon Appétit

Ingredients:
2 cups cranberry juice cocktail
1 cup vodka
1/2 cup amaretto
3 tablespoons fresh orange juice
Ice cubes
Clementines, peeled, separated into segments

Directions:

Mix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. DO AHEAD: Can be prepared 1 day ahead. Keep refrigerated.To make 2 drinks, fill cocktail shaker with ice cubes. Pour in scant 1 cup vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with clementine segment. Repeat 3 times with ice cubes, remaining vodka mixture, and clementine segments.

Mimosa Punch
by Paula Deen

Ingredients:
1 (12-ounce) can thawed orange juice concentrate
1 liter club soda
1 to 2 bottles sparkling wine

Directions:
Put 1 can cold but thawed orange juice concentrate into a punch bowl or in a large pitcher. Stir to soften. Stir in 4 cups cold club soda. Then add the sparkling wine and stir gently. Pour into Champagne flutes and serve.

Main Dishes - Seafood

2008-03-02T12:49:00.003-05:00

Nipper's Easy Tuna Casserole
Ingredients:
1 box macaroni and cheese
1 can cream of mushroom soup
1 can tuna
1 can French fried onion rings
1 small can English peas

Directions:
Preheat oven to 350
Cook mac and cheese according to box
Add soup and drained can of tuna
Stir in peas and top with onion rings
Bake 350 for ½ hour

Tuna Jackstraw Bake
Ingredients:
1 can shoestring potatoes
1 can cream of mushroom soup
1 can tuna, drained
1 6 oz. can evaporated milk

Directions:
Preheat oven to 375. Combine above ingredients in a buttered casserole dish, except 1 C of potatoes. Top the dish with remaining shoestring potatoes and bake for 25 minutes.
Crab au Gratin from Emmaline and Hessie's, St. Simons Island

Ingredients:
4 T. butter or margarine
4 T. flour
1 cup milk
1/4 tsp. salt
few grains pepper
1/4 cup sherry
3/4 cup mild cheddar cheese, grated
1 lb. crabmeat
paprika
Directions:
Melt butter or margarine in small sauce pan. Add flour mixed with salt and pepper, and stir until well blended and smooth, free of lumps. Pour on milk gradually, while stirring constantly. Bring to boiling point. Boil 2 minutes. Stir well. Stir in sherry and 1/4 cup cheese. Remove from heat. Cheese need not melt. Stir in crabmeat and divide into 6 individual casseroles. Top with remaining cheese and sprinkle paprika. Bake at 350 degrees for 15 to 20 minutes until hot and cheese just starts to brown.

She Crab Soup

Ingredients:
1/2 stick butter
1 small onion, chopped
1 small stalk celery, chopped
1 t flour
1/2 pound fresh claw crabmeat
1 pint half and half and 1/2 pint milk
1 t Worcestershire
1/4 C dry sherry
salt and pepper to taste

Directions:
Saute onion and celery in butter until clear. Add flour and crabmeat. Stir. Add milks and stir well. Simmer, but do not boil, for 20-25 minutes. Add worcestershire sauce, sherry, salt and pepper. Simmer 5 minutes more.

Julie's Asian Baked Salmon Filets
Ingredients:
2 salmon filets
6 T Newman's Own Light Fat Sesame Ginger salad dressing or Lawry's Sesame Ginger Marinade
2 T lemon juice
Directions: Preheat oven to 400 degrees. Place salmon (skin side down if they have skin) in baking pan sprayed with Pam. Pour 2 T of Newman's Own Light Fat Sesame Ginger salad dressing over each filet to marinate about 15 - 30 minutes. Place in preheated oven for 12-15 minutes or until salmon flakes easily with a fork. Remove from oven and pour 1 T lemon juice over each filet. Remove from baking dish to pan and drizzle 1 T Newman's Own Light Fat Sesame Ginger salad dressing over each filet. Serve with salad topped with Newman's Own Light Fat Sesame Ginger salad dressing and bread broiled with butter, Mrs. Dash seasoning and freshly grated Parmesan cheese.
I buy the Wal-Mart frozen Wild Alaskan Salmon Fillet and thaw it. The baking directions are on the back.

Southern Living Crab Cakes Ingredients:
3 cups saltine crumbs, divided (Italian bread crumbs work well too) 2 large eggs, lightly beaten
1/2 cup diced onion (You may want to sauté if you don’t like raw onion)
3 tablespoons mayonnaise
1 tablespoon prepared mustard
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1/4 teaspoon hot sauce
1 pound fresh lump crabmeat, drained (Or if you’re on a budget or not near the sea, 3 cans Fancy crabmeat work well or the imitation crab meat)
2 tablespoons butter or margarine2 tablespoons vegetable oil
Lemon-Dill Mayonnaise Sauce
Directions:
Stir together 2 cups cracker crumbs and next 9 ingredients; fold in crabmeat. Shape into 8 (3-inch) patties; dredge in remaining 1 cup cracker crumbs. Melt butter in oil in a large skillet over medium-high heat. Add crab cakes; cook 4 minutes on each side or until golden. Keep warm in oven while you cook the remaining crab cakes. Serve with Lemon-Dill Mayonnaise. Garnish, if desired with mixed salad greens, lemon slices, fresh parsley sprigs.Yield: Makes 8 appetizer or 4 main dish servings
Lemon-Dill Mayonnaise Sauce

Ingredients:
1 cup light mayonnaise dressing or salad dressing
2 tablespoons snipped fresh parsley
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dill weed
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1 clove garlic, minced
1/3 to 1/2 cup buttermilk
Lemon slices and dill sprigs for garnish

For sauce, combine mayonnaise dressing or salad dressing, parsley, snipped or dried dill, lemon peel, the 2 teaspoons lemon juice, and garlic in a small container. Stir in enough buttermilk to reach desired consistency. Cover and chill. Double for large crowd. I like to serve this with Paula Deen’s Corny Cornbread and a green salad.
Jim's Southern Living Crab Cakes
with Maui Sauce (*this makes the dish!)

Makes 4 servings

Ingredients:
8 ounces lump crabmeat, drained
1/4 C soft breadcrumbs
2 T minced shallots
2 T fresh parsley
1 T minced fresh basil
2 T Dijon mustard
1 T lemon juice
1 t minced fresh ginger
1 t dark sesame oil
1/2 t salt
1/2 t coarsely ground pepper
1 large egg, lightly beaten
1/4 C butter or margarine, divided
6 cups loosely packed fresh spinach leaves
Maui Sauce
Garnish: shredding fresh spinach leaves

1. Stir together first 12 ingredients, and shape into 12 patties
2. Melt 2 T butter in a large nonstick skillet over medium heat. Add crab cakes, and cook 5 minutes on each side or until golden. Remove crab cakes from skillet and keep warm.
3. Add spinach leaves to skillet, and saute 1 to 2 minutes or until wilted. Stir in remaining 2 T butter.
4. Spoon Maui Sauce onto 4 individual plates, and top evenly with crab cakes. Spoon spinach mixture around crab cakes to garnish. Serve immediately.

Maui Sauce

Makes 3/4 C

1 C pineapple juice
1/4 C rice wine vinegar
1 t soy sauce
3 T mayonnaise

1. Bring pineapple juice and vinegar to a boil in a small saucepan over medium-high heat. Boil 8 to 10 minutes or until mixture is reduced by half. (Put the handle of a wooden spoon into it. You can tell it is reduced by half, when the liquid only comes up to the half-way mark of where it was the first time.) Stir in soy sauce; cool slightly.
2. Whisk in mayonnaise until smooth. Serve warm.
Julie's Romano Encrusted Salmon or other Fish
Ingredients:
2 (8 ounce) salmon steaks
1 cup mayonnaise (I think about ¼ cup for each steak is plenty)
3 ounces shredded Parmesan cheese
3 ounces grated romano cheese
(I couldn’t find anything except the container that had parmesan and romano combined so I used the whole thing with enough mayonnaise to make it spreadable)
1 dash paprika
Quarter lemons to squeeze on baked fish

Directions:
Heat oven to 350°F.
Mix mayonnaise and cheeses and spread mixture over fish.
Sprinkle paprika over each steak.
Bake 10 minutes. (I baked for 20 minutes because the steaks I had were pretty thick)
Broil for a couple of minutes to brown steaks before serving. Makes 2 servings

You also can season and bake chicken breasts with this recipe, or other fish. Bake the chicken breasts for 1 hour. Eulaine's Baked Salmon
Ingredients:
Salmon fillets
Extra virgin olive oil
Herbs de Provence
Ground ginger
1 lemon

Directions:
Place the salmon fillets skin side down in a iron skillet that has olive oil in it. Sear on HI for about 5 minutes. (This will make smoke.) Sprinkle with herbs de provence and ground ginger to taste, other desired spices, and drizzle with extra virgin olive oil and fresh lemon juice. Bake at 350°F. for 5-10 minutes or until the fish flakes easily when tested with a fork.

Brad's Shrimp Mosca Ingredients:
2 lb. large whole fresh shrimp
2 whole bay leaves
1 tsp. salt
1 tsp. rosemary
1 oz. sauterne wine
6-8 buds of garlic
1 tsp. crushed whole black pepper
1 tsp. oregano
2 oz. olive oil

Directions:
Heat oil in fry pan and add shrimp and spices, saute for fifteen to twenty minutes, or until shrimp turns pink. Add wine and simmer for ten to fifteen minutes more. Shrimp are to be peeled at table and served with hot crisp bread for dunking into sauce. Serves two.

Sam's Shrimp Fried Rice

Ingredients:
2 bunches scallions
2-3 T butter
3/4 pound cooked and peeled medium shrimp (about 18 large)
5 cups rice
2 large eggs
5 pieces or cooked and crumbled bacon
3 celery stalks, chopped 1 tablespoon soy sauce or to taste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons corn or safflower oil

Directions:
Finely chop enough scallions to measure about 2 cups
Saute scallions and celery in butter until they are tender
Add shrimp, rice, bacon, soy sauce, salt, and pepper to fry pan
In a small bowl lightly beat eggs.
Make a hole in the middle of rice and add eggs. Stir-fry eggs until scrambled, about 30 seconds. Toss with rest of ingredients and heat until heated through. Serves 4 as a main course.

Julie's Fish Tacos
We first had these while vacationing in Vail, Colorado and they have become a family favorite.
Ingredients: 6 ounces cooked fish, such as baked cod (I've even used the frozen fish fillets when in a hurry)
4 flour tortillas
1/2 cup pico de gallo
1 can black beans, drained
1/4 cup sour cream
1/2 teaspoon ground cumin
Shredded lettuce
Chopped tomatoes
Grated sharp cheese
Lime wedges
Salsa

Directions:
Preheat oven to 425 degrees F. Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes. In a bowl, combine pico de gallo, beans, sour cream and cumin.
Arrange fish on tortillas and top with pico de gallo-black bean sauce. Add lettuce, tomatoes and cheese. Serve with a lime wedge on the side and salsa.
Baja-Battered Fish for Tacos

Ingredients:
3/4 cup beer, preferably lager or pilsner (you may substitute non-alcoholic beer, chicken broth, or apple cider)
1/2 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
1-1 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
3 tablespoons canola oil, divided

Directions:
1. Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.

Nutrition Information Per servingCalories: 120Carbohydrates: 4gFat: 6gSaturated Fat: 0gMonounsaturated Fat: 3gProtein: 11gCholesterol: 33mgDietary Fiber: 0gPotassium: 180mgSodium: 112mg
Tilapia Tacos with Peach Relish
Ingredients:
Salsa: 2 cups finely chopped peeled peach (about 2 medium)
1/2 cup finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper 1 jalapeño pepper, seeded and finely chopped
1 garlic clove, minced
Remaining ingredients:
1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound tilapia, cut into 2-inch strips
Cooking spray
8 (6-inch) corn tortillas

Directions:
To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.Preheat oven to 375°.
Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.
Yield4 servings (serving size: 2 tacos and about 1/2 cup salsa)
Tilapia With a Touch of Lime

Ingredients:
6 ounces tilapia fillets
1/2 teaspoon unsalted butter
1/8 teaspoon kosher salt
1/16 teaspoon black pepper
1/2 teaspoon lime juice

Directions:
Sprinkle salt and pepper on both sides of Tilapia filet. Heat a non stick skillet on med-high heat. Melt butter. Cook Tilapia 3 minutes on each side. Sprinkle with lime juice and serve.
Crab Quiche
Ingredients: 1/2 C mayonnaise
2 T all-purpose flour
2 eggs, beaten
1/2 C milk
1 C crab meat
1 C diced Swiss cheese
1/2 C chopped green onions
1 9 inch unbaked pie crust
Directions:
Preheat oven to 350. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until throughly blended. Stir in crab, cheese, and onion. Spread into pie shell. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Becky's Tuna Salad
Ingredients:
1 can tuna, drained
1 hard boiled egg, peeled
pickle relish to taste
1 rib celery, chopped
squirt of lemon juice
tad of bell pepper
Durkee's Mayo
Directions:
Combine ingredients and enough mayonnaise to consistency you like.
Julie's Crab Stuffed Talapia
Ingredients:
1 rib celery, finely minced
1 small onion, finely chopped
4 T. butter
1/4 C. fresh parsley
1 can crab meat, drained and flaked or fresh crabmeat (I've also used imitation crab and lobster meat)
1/2 C. bread crumbs
1 T. lemon juice
1/8 t. cayenne pepper
6 tilapia fillets (sole or flounder also can be used)
Directions:
In a skillet, saute celery and onion in butter until tender and add parsley. Remove the skillet from heat and stir in crab meat, bread crumbs, lemon juice and pepper. Spread mixture evenly on each fish fillet. Roll up fillets and place, seam side down, in a greased 9- by 13-inch casserole dish. (I fasten with a toothpick.) Sprinkle melted butter and paprika on top and bake at 400 degress for 20 to 25 minutes, until fish flakes with a fork.
Julie's Broiled Salmon Fillets
I like to serve this with Cucumber Salsa. See that recipe under Vegetables.
Ingredients:
8 (6-ounce) salmon fillets (about 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 lemon

Directions: To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; Squeeze each fillet with lemon juice and broil 10 minutes or until fish flakes easily when tested with a fork. Garnish with zest of lemon.
Cook's Note: If you are using a lemon for zest and juice, grate the zest first and then squeeze the juice. When grating lemon peel, use this fast and easy trick. Cover the zest side of your grater with plastic wrap and grate the lemon over the plastic wrap (remember don't grate the bitter white pith that's under the peel). Most of the zest will remain on the plastic wrap and thus can't stick in the holes of the grater. Just pull the plastic wrap off and shake the zest onto a plate.

Room-temperature lemons or limes will yield more juice than those that are refrigerated. Microwaving the lemon or for a few seconds before squeezing will help extract more juice. Don't overdo it. You don't want to boil the juice. You can also use your palm to roll lemon or lime around on the countertop a few times before squeezing.
Sausage-Shrimp Jambalaya

Ingredients:
1 lb. skinless, link pork sausage
1/2 lb. thick sliced bacon, cut into pieces
3 lg. onions, chopped
1 green bell pepper, chopped
1/2 c. minced fresh parsley
2 cloves garlic, minced
2 bay leaves
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. cayenne
1 lb. shelled shrimp
1 1/3 c. rice

Directions:
Fry sausage and bacon, stirring frequently. Remove sausage and bacon and rain off all but 2 tablespoons fat. Add onions and bell pepper; cook for 8-10 minutes. Add parsley, bacon, sausage, garlic and seasonings. Mix well.Place shrimp over mixture, but do NOT stir. Pour rice (uncooked) over shrimp. Add water, just enough to barely cover rice. Do NOT stir.Cover, bring to a boil, reduce heat and cook for 30
minutes. Remove cover, reduce heat and continue heating approximately 15 minutes to "dry" the jambalaya.
Makes 8 servings.

Sidecar Salmon
from Southern Living

Ingredients:
1 large red onion, chopped
2 T olive oil
4 (8 oz.) salmon fillets (about 1 1/2 inches thick)
1/2 C reduced-sodium soy sauce

Directions:
1. Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, 5 minutes. Arrange salmon on top of onion. Pour soy sauce over salmon fillets. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fish flakes with a fork. Transfer fish to a serving platter, and keep warm.
2. Cook onion mixture over medium-high heat 5 minutes or until liquid evaporates. Spoon onion mixture over salmon.

Paula Deen's Low Country Boil

Ingredients:
Crab boil (2 t per quart of water)
12 small red new potatoes
6 four inch pieces smoked link sausage
6 ears fresh corn
3 pounds fresh shrimp (26-30 count per pound), unpeeled

Directions:
Fill a large pot with enough water to cover all ingredients. Add crab boil and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (do not overcook). Drain and serve with hot rolls. Paula says to cover the table with newspapers and pour out the mixture in the middle and let everyone help themselves. We like to have Sam's cocktail sauce with our shrimp.

Jennie's Shrimp Salad (Weight Watchers)

Ingredients:
1 pound shrimp, large, peeled and deveined and chopped fine
1/3 cup fat-free mayonnaise
2 stalks celery, chopped
3 Tbsp. red onions, minced
2 Tbsp. parsley, fresh, chopped
1 Tbsp. capers, drained
2 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. pepper
Directions:
1. Boil shrimp for 2 minutes; drain, rinse in cold water, drain again; set aside.
2. In a large bowl, combine mayonnaise, celery, onion, parsley, capers, and mustard. Mix well. Stir in shrimp; season to taste with salt and pepper.

Serve at room temperature or chilled. Yields about 11/2 cups per serving.

Serves: 4
3 points / serving

Shrimp Sautéd with Fresh Tomatoes, Wine, and Basil
From Cooking Light
Don't overcook the shrimp, or they will be tough. Although shrimp live in salt water, brining still makes them firmer and juicier.

Ingredients:
3 1/2 cups water
1/2 cup kosher salt (such as Diamond Crystal)
1 cup ice cubes
1 1/4 pounds large shrimp
1 1/2 tablespoons olive oil
1/4 cup thinly sliced green onions
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup coarsely chopped seeded peeled tomato
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups hot cooked vermicelli (about 6 ounces uncooked pasta)
1/4 cup chopped fresh basil

Directions:
Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-top plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp.

Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 15 seconds. Add shrimp, and sauté 1 minute. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil.

Yield4 servings (serving size: 2/3 cup shrimp mixture and 3/4 cup pasta)
Nutritional InformationCALORIES 380

Beer-Steamed Shrimp with Garlic Butter
To make peeling the cooked shrimp at the table easier, look for E-Z Peel shrimp; the shells on these shrimp have already been slit open. Mild-flavored beers (such as Budweiser) work best here.

Serves 4

Ingredients:
6 tablespoons unsalted butter
4 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon hot sauce
1 (12-ounce) can beer
4 tablespoons Old Bay Seasoning
2 pounds extra-large shrimp, shell-on

Directions:
Heat butter and garlic in Dutch oven over medium heat until sizzling and fragrant, about 4 minutes. Pour garlic butter into serving bowl and stir in lemon juice and hot sauce. Cover and keep warm. Fit Dutch oven with steamer basket, add beer, and bring to boil over medium-high heat. Sprinkle Old Bay Seasoning evenly over shrimp and transfer to steamer basket. Cover and steam until shrimp are cooked through, 4 to 6 minutes. Transfer to serving platter. Serve with warm garlic butter for dipping.

Main Dishes - Pork

2008-03-02T12:48:00.005-05:00

Julie's Boston Butt

Ingredients:
1 4 to 5 pound Boston butt roast
4 T liquid smoke
1/3 C Worcestershire sauce
1 medium onion broken apart
3 bay leaves
3/4 C brown sugar
1 C apple juice
olive oil to grease roasting pan
garlic salt
pepper

Directions:
Preheat oven to 400. Lightly grease inside of deep roasting pan.
Put Worcestershire sauce and liquid smoke in a separate bowl and soak Boston butt.
I just pour the sauce over and turned it from side to side a couple times, letting it soak up the sauces for about an hour. Pour apple juice into roasting pan. Cut up onion and break it apart. Add to roasting pan along with the bay leaves. Drain the Worcestershire sauce and liquid smoke from the bowl. Liberally sprinkle garlic salt and pepper on all sides of the butt and move it to the roasting pan. Then coat all sides with brown sugar, pressing it on to create a crust. Cover and put it in the oven at 400 degrees for 45 minutes. After 45 minutes, turn the oven down to 200 and bake for 4 1/4 hours. To test for doneness, uncover the roast and the meat should be so tender it falls apart easily or the internal temperature should read 170 degrees F. Let meat cool for a few minutes, then slice.

Annie's Pork Tenderloin with Tomatillo Salsa

This recipe is one Annie shared with me as an adaptation from Rachael Ray's Grilled Pork Tenderloin with Tomatillo Salsa. It is delicious with or without the tomatillo salsa if you aren't keen on Mexican flavors.

Ingredients:

1 original Hormel pork tenderloin

1/2 T cumin

3 cloves of garlic, finely chopped

1/2 T oregano

1/2 T finely round coffee, preferably decaf (I used regular.)
1/2 T salt

1 bottle Tomatillo Salsa (I used La Costena, Green Mexican Salsa from Ingles.)

1/3 C cilantro leaves

Olive oil for brushing

Directions:

Cut the tenderloin lengthwise down the center, without cutting all the way through, then open up like a book. In a bowl, combine the chopped garlic, cumin, oregano, coffee and 1/2 T salt. Rub this mixture on both sides of the buterflied pork tenderloin. Place in a baking dish and cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. (I did our for about 30 hours.)

Remove tenderloin from refrigerator and preheat the oven to 350 degrees. Brush each side of the tenderloin with olive oil. While waiting for the oven to heat up, mix in a blender about 1/2 C of bottled tomatillo salsa and the cilantro until all the leaves are chopped up. Spoon the salsa into a small pan and warm the salsa on the stove. Then place the tenderloin in the hot oven for 20 minutes. Remove it and heat the broiler to HIGH. Return the meat to the oven for 6 minutes on each side. Remove the meat from the oven and cover it with foil. Let it rest for 10 minutes, then slice on an angle across the grain. Serve with tomatillo salsa. Yummy!

Tuscan Pork Roast

Ingredients:
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon fennel seed, crushed
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 (3 pound) boneless pork loin roast

Directions:
In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight.
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 hours or until a meat thermometer reads 160 degrees F, basting occasionally with pan juices. Let stand for 10 minutes before slicing.

Coca-Cola Basted Ham

Ingredients:
1 (18-pound) cured ham
2 (12-ounce) cans cola

Directions:
Preheat the oven to 325 degrees F.
Place ham in a shallow roasting pan. Baste the ham with cola, and cover it with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with cola about every 30 minutes during cooking.

Holiday Ham with Mustard Glaze
Ingredients:
1/2 C Dijon-style mustard
1/3 C cider vinegar
1/3 C light brown sugar, packed to measure
1/2 C hone
1 T sesame oil
1 T soy sauce
1 t dry mustard
1 T Gravy Master
1 fully cooked ham (about 12 pounds)
Directions:
In a small saucepan, combine mustard, vinegar, sugar, honey, oil, soy sauce, dry mustard adn Gravy Master. Simmer 5 minutes, stirring frequently. Remove from heat and set aside. Place ham in open shallow roasting pan. Bake at 325 until meat thermometer registers 140 allowing 15 minutes per pound. Remove ham from oven 30 minutes before end of baking time. Remove any rind. Trim and smother fat. Score deeply in a diamond pattern. Brush ham with glaze; return to oven. Bake 30 minutes, brushing several times during baking wtih remaining glaze. Serve immediately with remaining glaze, heated, on the side.

Trish's Marinated Pork Tenderloin
Ingredients:
12 oz. beer
4 cloves of garlic, minced
1/4 C orange marmalade
1/2 t red pepper flakes
1/4 t fresh ground pepper
1/2 t ground ginger
1/4 C soy sauce

Directions:
Combine and marinate tenderloin for 24 hours. Cook on grill or in 350 oven until meat thermometer is at 170 or 175. Let tenderloin rest for 10 minutes before cutting.
Pork Tenderloin on the Grill

Ingredients:
2 lb. pork tenderloin
MARINADE:
1/4 c. bourbon
1/4 c. soy sauce
1/4 c. vegetable oil
1/4 c. Dijon mustard
1/4 c. brown sugar
3 cloves garlic, minced
1/4 tsp. powdered ginger or 1 tsp. fresh ginger
1 tsp. Worcestershire sauce

Directions:
Marinate overnight. Cook 4 inches from coals. Time: 15 to 25 minutes or until inside temperature is 165 degrees.

Connie's Stuffed Pork Shoulder Roast
The fruit stuffing in the roast symbolizes the good works of St. Nicholas—some done in secret, hidden from others' eyes, and some done openly.

Ingredients:
4–6 lb. pork roast, butterflied
Stuff with:
½ cup diced fresh cranberries
1 apple, diced
2/3 cup prunes cut into bits
½–2/3 cup raisins

Directions:
Bake in oven for about 3–3½ hours at 350º F. Or cook in crock pot all day slowly. (Serves 8)

Teriyaki Pork Tenderloin
Ingredients:
Pork tenderloin (approximately 1/4 lb. per adult)Teriyaki sauce, bottled or use recipe below
Teriyaki Marinade:
1 c. soy sauce
1/2 c. sugar
1/4 c. wine
1/4 c. salad oil
1 clove garlic, minced or 1 tsp. garlic salt

Directions:
Mix the following. Marinade pork tenderloin overnight in marinade (or 4 or more hours during the day). In frying pan heat a small amount of cooking oil and sear meat on all sides. Bake meat in 350 degrees oven for 1 hour, or barbeque slowly for 1 hour. Slice meat in 3/4 inch to 1 inch rounds and serve.
Rosemary Pork Chops from Gourmet
Ingredients:
3 garlic cloves
2 teaspoons coarsely chopped rosemary
3 tablespoons olive oil
4 (1/2-inch-thick) bone-in rib pork chops ( I have also used the tenderized pork chops they sell at Ingles.)
Accompaniment: lemon wedges
Directions:
Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops. Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes.

How to Heat Spiral Sliced Hams
These hams are delicious cold, but if you want to reheat them, the instructions are on the package.
Or do this: Place the ham, cut-side-down, on heavy-duty aluminum foil and wrap the ham thoroughly. Or use an oven roasting bag; follow instructions on the bag for preparation. Bake in a preheated 300 degrees F oven for 12-15 minutes per pound, or until a meat thermometer registers 140 degrees F. Remove from oven and let sit for 10 minutes before serving. If the ham came with extra glaze, follow the package directions for adding it and cooking the glaze. To glaze this type of ham, turn the oven to 400 degrees F, brush the ham with the glaze, and bake for 10-15 minutes until the glaze is browned and bubbling. Let stand for 10 minutes before slicing to serve.

Slow Cooker Method
Hams emerge very moist and tender from the slow cooker. Make sure that the ham will fit into your slow cooker. Place the ham in the appliance and add the glaze ingredients. You can also just add some Coke or Pepsi, chicken broth, or water; about 1 cup will do it. Cover and cook on low for 5-8 hours, until ham is thoroughly heated. If you want to glaze the ham, place on a broiler pan and cover with glaze; broil 10" from the heat for 10-15 minutes, watching carefully, until glaze is cooked.
Oven Method
The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325 degrees F for 16-20 minutes per pound, until a meat thermometer registers 135 degrees F. Unwrap the ham and apply the glaze; increase the heat to 400 degrees F and bake for 15-20 minutes longer until the glaze is burnished.
Grilled Pork Tenderloin with Corn Salad
Serves 4
Ingredients:
6 tablespoons extra-virgin olive oil
5 tablespoons red wine vinegar
2 cloves minced garlic
1 teaspoon ground cumin
Table salt and ground black pepper
1 package frozen corn (9 ounces), thawed
1 can pinto beans (15.5 ounce), drained
1/4 cup chopped fresh cilantro leaves
4 thinly sliced scallions
2 pork tenderloins (1 1/2 to 2 pounds each)

Directions:
1. Whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together with remaining vinaigrette. Cover and let sit while grilling pork.
2. Season pork with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145 degrees, about 12 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork into 1-inch-thick pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.

Cider-Roasted Pork Loin
Ingredients
3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 (2-pound) boneless pork loin, trimmed
2 cups apple cider
Cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon freshly ground black pepper
Directions:
Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.
Preheat oven to 350°.
Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350° for 1 hour or until thermometer registers 155°, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing.

Main Dishes - Mexican

2008-03-02T12:48:00.004-05:00

Julie's Chicken Burritos ala Baja Burritos

There is a restaurant in Nashville where my daughter Annie likes to eat. It is Baja Burritos. They make delicious burritos cafeteria style, where you tell them what you want on your burrito.

I begin this dish by assembling the rice and pico de gallo the day before, or early in the day.

One ingredient that makes the burritos very tasty is their rice. Although my rice recipe is made up, it sure adds to this recipe.

Mexican Rice

Make 1 C dry long grain rice. To the cooked rice add about 1/4 C salsa and 2 T chopped up cilantro.

We also like to add 1 can of black beans, rinsed, to the rice before assembling the burritos. I heat it in the microwave for about 2 minutes right before everyone makes their own burritos.

The pico de gallo is an added special ingredient to these chicken burritos.

Pico de Gallo

Ingredients:

2 cups diced red tomatoes

1/2 cup diced white onion

1/4 cup chopped cilantro

2 tablespoons seeded and finely chopped jalapeno peppers

1 tablespoon minced garlic

1/2 teaspoon salt

2 tablespoons fresh lime juice

Directions:

Toss all ingredients in a non-reactive bowl. Refrigerate for at least 2 hours to allow flavors to marry. Serve chilled.

Chicken for Burritos

Saute 1 medium chopped onion and 1 chopped green pepper in a little butter until tender. Add cut up chicken tenders, to the onion and green pepper and cook about 10 minutes, turning the chicken at least once. Add 1 package of taco seasoning and about 1/2 C water to the mixture and continue to cook until chicken is cooked through.

Create an assembly line to build your chicken burritos with all the trimmings, salsa, Mexican rice, lettuce, pico de gallo, cheese, fresh squeezed lime juice, chicken mixture and warmed tortilla shells.

Place your choice of ingredients in which ever order you prefer on the tortilla shell, fold and eat!

Julie’s Taco Salad

Ingredients:
1 avocado, peeled and sliced (optional)
2 cans Ranch Style Beans
1- ½ pound hamburger, cooked and drained
1 wedge extra sharp cheese, grated
2-3 tomatoes cut into small pieces
½ C chopped onion
1 head of lettuce, washed and torn apart
1 small bottle Catalina or French dressing
¼ C salsa
Garlic powder
Salt and pepper
Tostitos or Doritos chips

Directions:
Brown hamburger with chopped onion. Drain off grease. Add 2 cans of beans (you may substitute other beans of your choice), ½ of the cheese, salsa, all of the dressing and garlic powder to taste, with salt and pepper. Prepare salad with tomatoes, lettuce, avocado, and the rest of the grated cheese. Place chips on each plate. Top with lettuce mixture then hamburger and meat mixture.

Mexican Fiesta Salad

Ingredients:
1 box dried penne or rotini (I like the tri-colored rotini.)
1 small can shoe peg white corn, drained
1 cup mild or medium chunky salsa
1-2 tablespoons snipped fresh cilantro (don’t leave this out, it really makes a difference)
1 tablespoon lime juice
1 15-ounce can black beans, rinsed and drained
2 medium plum tomatoes, chopped (1 cup) (home grown would be good too!)
1 10 ounce can diced tomatoes with green chiles (This adds a nice hit bite, but you can also add jalapenos if you really want a kick!)
1/2 medium zucchini, chopped
1/2 medium yellow squash, chopped
1 C fresh broccoli flowerettes, chopped
1/2 cup shredded sharp cheddar cheese
Italian Dressing as needed
(Sometimes I like to add a pre-seasoned and pre-cooked pkg. of chicken. If you want you can season it Mexican style by tossing it with some taco seasoning and water. )

Directions:
1. Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again.
2. Meanwhile, for dressing, in a small mixing bowl stir together salsa, cilantro, and lime juice. Set dressing aside. (The original recipe called for sour cream added to dressing, but I didn't find it necessary.)
3. In a large bowl combine pasta mixture, black beans, tomatoes, squash, cucumber and cheese. Pour dressing over pasta mixture. Toss lightly to coat. Add enough Italian dressing to coat pasta. Cover and chill.

Enchilada Casserole
From Cooking Light

Ingredients:
3 tablespoons diced green chiles, divided
1/2 cup salsa
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can corn with red and green peppers, drained
1 (10-ounce) can enchilada sauce
1/2 cup egg substitute
1 (8 1/2 ounce) package corn muffin mix
2 tablespoons chopped bottled roasted red bell peppers
1 1/2 cups (6 ounces) shredded reduced-fat Mexican blend or cheddar cheese
6 tablespoons low-fat sour cream
1 1/2 teaspoons thinly sliced fresh cilantro

Directions:
1. Place 2 tablespoons green chiles and next 6 ingredients (through enchilada sauce) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours.
2. Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix, and roasted bell peppers in a bowl. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.
3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.
Yield: 6 servings (serving size: about 1 cup casserole, 1 tablespoon sour cream, and 1/4 teaspoon cilantro)

One-Minute Salsa
from Cook'sCountry.com

Ingredients:
1/2 small red onion
1/4 cup fresh cilantro leaves
1 tablespoon lime juice
1 clove garlic , peeled
2 tablespoons pickled jalapeño peppers , drained
1/4 teaspoon salt
1 can (14 1/2 ounces) diced tomatoes , drained

Directions:
Pulse onion, cilantro, lime juice, garlic, jalapeños, and salt in food processor until roughly chopped, about five 1-second pulses. Add tomatoes and pulse until chopped, about two 1-second pulses. Transfer mixture to fine-mesh strainer and drain briefly. Serve.

The salsa will keep for 2 days in the refrigerator. Reseason to taste before serving. Make sure to drain both the tomatoes and the jalapeños before processing. Makes about 1 cup.

Chicken Fajitas for Gas Grill
from Cook'sCountry.com

Ingredients:
1/3 cup lime juice , from 2 to 3 limes
6 tablespoons vegetable oil
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons brown sugar
1 jalapeño chile , seeds and ribs removed, chile minced
1 1/2 tablespoons minced fresh cilantro leaves
Table salt and ground black pepper
Chicken tenders (about 1 1/2 pounds), trimmed of fat, tenderloins removed, pounded to 1/2-inch thickness
1 large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded 1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
8 - 12 plain flour tortillas (6-inch)

1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of onion rounds and peppers with remaining 2 tablespoons oil and season with salt and pepper.
2. Light all burners on gas grill and turn to high, cover, and heat grill until hot, about 15 minutes; scrape grill grate clean with grill brush. Leave one burner on high heat while turning remaining burner(s) down to medium.
3. Remove chicken from marinade and place chicken smooth side down on hotter side of grill; discard remaining marinade. Place onion rounds and peppers (skin side down) on cooler side of grill. Cook (covered) chicken until well browned, 4 to 5 minutes; using tongs, flip chicken and continue grilling until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted into thickest part registers about 160 degrees, 4 to 5 minutes longer. Meanwhile, cook peppers until spottily charred and crisp-tender, 8 to 10 minutes, turning once or twice as needed; cook onions until tender and charred on both sides, 10 to 12 minutes, turning every 3 to4 minutes. When chicken and vegetables are done, transfer to large plate; tent with foil to keep warm.
4. When grill is empty, set all burners to medium. Working in batches, if necessary, place tortillas in single layer on grate and grill until warm and lightly browned, about 20 seconds per side. As they are done, wrap tortillas in kitchen towel or large sheet of foil.
5. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons reserved marinade in another bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas.

The chicken and vegetables in these fajitas are only mildly spicy. For more heat, include the jalapeño seeds and ribs when mincing. When you head outside to grill, bring along a clean kitchen towel or a large piece of foil in which to wrap the tortillas and keep them warm as they come off the grill. Although the chicken and vegetables have enough flavor to stand on their own, accompaniments (guacamole, salsa, sour cream, shredded cheddar or Monterey Jack cheese, and lime wedges) can be offered at the table. For our recipes for salsa and guacamole, see related recipes. The chicken tenderloins can be reserved for another use or marinated and grilled along with the breasts.Serves 4 to 6

Santa Fe Tamale Pie

Ingedients:
1 pound ground beef
1 C chopped onion
1 C chopped green pepper
1 1 pound can tomatoes
1 (8 3/4 oz.) can corn, drained
1/2 C chili sauce or ketchup
3 t chili powder
3/4 t salt
1 C cornmeal
1 t salt
1 C cold water together
3 C boiling water

Directions:
Preheat oven to 350. In a skillet cook beef and onion. Drain off excess fat. Add pepper, tomatoes, corn, chili sauce, chili powder and salt. Bring to boil; reduce heat and simmer uncovered for 15 minutes. Stir cornmeal, salt and 1 C cold water together. Gradually pour cornmeal mixture into 3 C boiling water, stirring constantly. Cook until thick and bubbly, stirring frequently. Spread about 2/3 of the cornmeal mixture in the bottom of a 2 qt. casserole. Pour beef filling over. Spoon remaining cornmeal mixture around the edges of the casserole. Bake for 20 minutes. Yield: 6 servings

Main Dishes - Italian

2008-03-02T12:47:00.003-05:00

Italian Sausage and Pasta

This is one of Sam's favorite. He loves to order it at Paesano's in Seneca, so in between visits there, I make it at home.

Ingredients:
1 package of Italian Sausage from the meat case
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 large can of Italian tomatoes, crushed
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
salt & pepper to taste
pasta of choice

Directions:

Place about 1 cup of water in a large fry pan and cook sausage about 7 minutes per side in water. Drain water off and then heat and brown sausage unti it is 160 degrees inside. Remove from heat, cool slightly, and then cut into round pieces. Make the Marinara sauce.

Marinara sauce directions:

1. Place garlic and olive oil in large sauce pan.
2. Turn heat to medium and cook until garlic is soft and lightly browned.
3. Crush the tomatoes and add with their juices.
4. Fill empty tomato can 1/4 of the way with water and pour in with tomatoes
5. Add basil, oregano, salt and pepper
6. Bring to a boil, add sausage, then lower heat to a simmer and cook until thickened approximately 20 to 30 minutes.

Cook pasta according to directions on the pasta box. (We like angel hair.) Drain pasta and top with sausage and Marinara sauce. Sprinkle top with parmesan or mozzarella cheese. Serve with a salad and garlic parmesan toast.

A variation of the following recipe was entered into the Epicurious.com contest using Contadina products. My recipe was selected as one of the top twenty and competed during the month of February, 2009. I didn't place, but it was an honor to have it selected as a finalist!

Julie's Italian Ziti Bake

Ingredients:
1 pound Italian sausage links, cut into 1/2 inch rounds
1 medium onion, diced
2 cans (14.5 oz.) Contadina Diced Tomatoes With Italian Herbs
1 can (6 oz.) tomato paste
16 ounces ziti pasta, cooked according to package
1/2 T oregano
1 T minced garlic
1/2 t salt
1/4 C shredded mozzarella cheese
1/4 C shredded fresh parmesaen cheese

Directions:
Cook sausage and onion over medium heat in a large skillet until meat is no longer pink; drain.
Add the diced tomatoes and tomato paste, heat until hot. Toss with pasta; top with cheese.

Chicken Marsala
Serves 2

Ingredients:
2 chicken breasts, pounded thin
flour, spread on a plate
1/4 cup olive oil
1/2 pound of mushrooms
1/2 cup Marsala wine
2 tablespoons of butter
1/2 cup chicken stock
Salt and Pepper to taste

Directions:
Heat olive oil in large saute pan over medium-high heat.
When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.
Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices.
Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan.
Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.
Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.

Cindy's Italian Casserole

Ingredients:
1 pound ground beef
1/2 C chopped onion
1/2 - 1 t oregano
1/2 t salt
1 large can tomato soup
1/3 C water
2 C cooked noodles (I like to use bowties)
1 C grated cheddar cheese

Directions:

Brown meat and seasonings along wtih onion. Drain. Combine in 1 1/2 quart casserole dish meat, soup, water and noodles. Place grated cheese on top. Bake at 350 for 30 minutes. Cook's Note: You can vary the amount and kinds of cheese used and you can very the tomato soup with different tomato based sauces.

Italian Chicken Sticks
by Paula Deen

Ingredients:
1 cup seasoned bread crumbs
1/2 cup freshly grated Parmesan
11/2 teaspoons dried thyme
11/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup (1 stick) melted butter
Marinara sauce or honey mustard, for dipping

Directions:
Preheat the oven to 400 degrees F. In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

Chicken Piccata
Serves 4

Ingredients:
4 chicken breasts pounded thin
flour spread on a plate for dredging2 tablespoons of olive oil
3 tablespoons of butter
1/2 cup of white wine
juice of 2 lemons
salt and pepper to taste
1 cup chicken broth

Directions:

Dredge each chicken breast in flour to coat and shake off excess.
Heat oil in a large saute pan set on medium heat.
Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side.
Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1 minute.
Add the broth and cook until the liquid is reduced by half, 5 to 6 minutes(sprinkle a little flour in when it starts boiling to thicken.)
Transfer Chicken to serving dishes, top with sauce (drippings from pan) and a slice of lemon for garnish.

Fettucine Alfredo
Serves 2

Ingredients:

4 tablespoons of butter
1.5 cups heavy cream
1 tablespoon salt
1/2 pound of homemade fettuccine
2 egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon black pepper

Directions:

In a large sauté pan add butter and cream, turn the heat on to medium and cook until cream and butter are melted together, around 1 minute. Turn off heat.
Bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettuccine. Cook for 1 minute.
Strain pasta and add to pan with butter and cream. Turn the heat on medium.
Add the egg yolks, Parmigiano-Reggiano cheese and black pepper.
Stir vigorously, mixing the egg yolks and cheese in and coating all of the pasta with the sauce.
Serve immediately from the pan, sprinkling additional Parmigiano-Reggiano cheese on top.

Julie’s Italian Shells

1 box large pasta shells
1 beaten egg
¾ C bread crumbs ( 1-2 pieces of bread)
1 T minced onion
½ t salt
1 pound hamburger
1 C mozzarella cheese (grated)
3 C Ragu or other tomato sauce

Cook shells in boiling water according to instructions on the package. Drain and cool. Combine egg, bread crumbs, onion, salt, meat and most of cheese. Mix well and use it to stuff the shells. Place stuffed shells in pan and pour Ragu sauce over top. Sprinkle with remaining cheese. Bake covered with foil in 350° oven for ½ to ¾ hour.

Marinara Sauce
Serves 6

Ingredients:

1/4 cup of olive oil
4 cloves of garlic sliced in half
1 large can of imported Italian tomatoes (or the best you can find)
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
salt & pepper to taste

Directions:
Place garlic and olive oil in large sauce pan.
Turn heat to medium and cook until garlic is soft and lightly browned.
Crush the tomatoes and add with their juices.
Fill empty tomato can 1/4 of the way with water and pour in with tomatoes
Add basil, oregano, salt and pepper.
Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 30 minutes.

Pasta with Grape Tomatoes

Serves 4
Ingredients:
1/4 cup olive oil
2 large garlic cloves sliced thin
1 pint grape or cherry tomatoes, sliced in half
1/2 teaspoon red pepper flakes
2 large basil leaves, chopped
salt to taste
1 pound spaghettini pasta
freshly grated Parmagiano-Reggiano cheese for serving

Directions:

Add olive oil and garlic to a large saute pan over medium heat. Cook until garlic is lightly browned, then add the sliced tomatoes, red pepper flake, basil, and salt.
Saute the tomatoes until they are softened and have started to release their juices, about 5 minutes.
Meanwhile, bring a pot of liberally salted water to a boil, add pasta and cook until al dente.
Strain pasta and transfer to the saute pan with the sauce and toss until completely coated.
Dish out into individual serving bowls and serve with grated Parmagiano-Reggiano.

Zesty Italian Ziti

Ingredients:
1 pound Italian sausage links, cut into 1/2 inch chunks
1 medium onion, cut into lengthwise strips
1 can (28 oz.) diced tomatoes
1/4 tomato paste16 ounces ziti pasta, cooked according to package and kept warm
1/2 C shredded mozzarella cheese

Directions:

Cook sausage and onion over medium-high heat in a large skillet until meat is no longer pink; drain. Blend in tomatoes and paste, heat until hot. Toss with pasta; top with cheese.

Garden Style Lasagna
Cooking Light, MARCH 2006

Ingredients :
Cooking spray
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini (about 8 ounces)
2 cups chopped yellow squash (about 8 ounces)
2 cups thinly sliced carrot (about 8 ounces)
2 cups chopped broccoli (about 6 ounces)
1 teaspoon salt, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
3 1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 1/2 cups
1% low-fat cottage cheese
2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
12 precooked lasagna noodles, divided

Directions:

Preheat oven to 375°. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl. Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach. Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.
Yield12 servings

Simple Tomato Pasta

Ingredients:
1 1/2 teaspoons minced fresh garlic
2 tablespoons olive oil
1/2 cup dry red wine
2 (14 1/2-ounce) cans petite diced tomatoes, undrained
2 tablespoons chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
12 ounces uncooked thin spaghetti
1 (4-ounce) block mozzarella cheese, shredded
1/3 cup freshly grated Parmesan cheese
Toppings: chopped fresh basil, freshly grated Parmesan cheese

Directions:
Sauté garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings and a garden salad and garlic bread.

Annie’s Lasagna

Ingredients:

1 pound of ground beef
1 clove of garlic (minced)
1 tablespoon of basil
1 teaspoon of salt (for meat sauce)
1 can of tomatoes (do NOT drain) (16oz)
1 package of lasagna noodles (8oz)
2 cartons cream-style cottage cheese (12oz each)
2 cans of tomato paste (6oz each)
2 eggs (beaten)
½ teaspoon salt (for cheese mixture)
3 tablespoons of parsley (divided)
½ teaspoon of pepper
½ cup of Parmesan cheese

Directions:

1. Pre-heat oven to 375 degrees.
2. Cook beef in a large skillet until browned (Stirring to crumble)
3. Drain off pan drippings.
4. Add garlic, parsley, basil, salt, tomatoes, and tomato paste.
5. Simmer uncovered for 30 minutes or until thick (Stirring occasionally)
6. Cook lasagna noodles according to package directions (Drain)
7. Combine cottage cheese, egg salt, pepper, parsley, and Parmesan cheese. Mix well.
8. Spread about ¼ cup of meat sauce in a 9x13x2-inch pan.
9. Layer 3 lasagna noodles, ½ of the cottage cheese mixture, 1 cup of the meat sauce and 1 cup mozzarella cheese.
10. Repeat Layers.
11. Bake for 30 minutes in oven.
12. Let stand for 10 minutes before serving.

Annie’s BEST Lasagna (Pioneer Woman)

Ingredients:

1 ½ pounds ground beef3 cups lowfat cottage cheese
1 pound hot breakfast sausage 2 beaten eggs
2 cloves garlic, minced ½ cup grated (not shredded) Parmesan
2 14.5 ounce cans whole tomatoes, cut up 2 T dried parsley
1 6-ounce cans tomato paste 1 t salt
2 T dried parsley 1 pound sliced mozzarella cheese
2 T dried basil 1 10-ounce pkg. lasagna noodles
1 t salt (add ½ t salt and 1 T olive oil to pasta water)

Directions:

Bring large pot of water to a boil. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat. Add tomatoes, tomato paste, 2 T parsley, basil, and salt. Set aside.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more T parsley, and 1 more t salt. Stir together well and set aside.

Cook lasagne until “al dente.”

To Assemble:

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half of the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a single layer of mozzarella slices. Spoon a little less than half the meat mixture over the top. Repeat, ending with the meat mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 10-30 mintues, or until top is hot and bubbly. Enjoy!

KITCHEN TIP: Degreasing Pepperoni from America's Test Kitchen

Pepperoni slices from the package often leave unsightly puddles of grease when baked atop a pizza. To wick away excess oil, try this trick next time: Line a microwave-safe plate with a double layer of paper towels, place the pepperoni on top, then cover with two more paper towels and another plate to keep the meaty disks flat. Microwave for 30 seconds on high, remove the plate from the microwave, and uncover. Then simply place the degreased pepperoni on the pizza and bake according to the recipe.

Main Dishes - Chili, Stews and Soups

2008-03-02T12:45:00.013-05:00

New White Chicken Chili
This is my new recipe for White Chicken Chili. It is a compilation of several recipes, and I think it is delcious!

Julie's NEW Easy White Chile for the Crockpot
Ingredients:
1 1/4 pound boneless, skinless chicken cut into 1 inch pieces (I now use all the meat except the legs off of a rotisserie chicken.SO EASY!)
2 or 3 cans 15.5 oz. Great Northern beans, rinsed and drained (Or, a combination of canned Great Northern, Navy, Cannellini or Pinto beans.)
1 32 oz. carton Swanson chicken broth
1 pint heavy cream
1 large sweet onion, chopped into medium pieces
3 T instant chicken bouillon granules, or to taste
(I like my white chili to have a chicken taste. You may substitute bouillon cubes.)
2 t ground cumin
1 t ground oregano
2 t minced garlic (fresh or from a jar that you find in produce section)
1 T chili powder
1 t salt
Freshly ground pepper to taste
Enough water to make it soup-like instead of stew-like
THE HOT STUFF- You decide
1 to 2 chipotles in adobo sauce, sliced, with all the sauce from the can (This can be hard to find, but it is the Mexican section.)
1 3 oz. can chopped green chilies, with liquid (Mexican section of store.)
12 slices jarred jalapeno, diced (Mexican section of store.)
The last time I made this, instead of jalapeno pepper slices,I bought a fresh Anaheim pepper and diced it up to add. I made sure to take out the seeds and white membrane. It isn't suppose to be real hot, and it wasn't, but it gave the chili a nice bite.

Directions:
Add beans, onions, chicken, broth, bouillon, cream and seasonings to crockpot. Stir to mix. Cover
and turn to high for 3 to 4 hours, or low for all day.

Garnish with any of the following:
Chopped green onions, shredded cheese of your choice, sour cream and tortilla chips. Some recipes say to add some chopped cilantro and the juice of 1/2 a lime to each bowl. Your preference.

Corn Chowder
Ingredients:

6 slices bacon, diced
½ cup chopped onions
2 cups diced peeled potatoes
2 10 oz. packages frozen corn
10 oz. can cream-style corn
1 T sugar
1 t Worcestershire sauce
1 t seasoned salt
¼ t pepper
1 cup water

Directions:
In skillet, brown bacon until crisp. Remove bacon, reserving drippings. Add onions and potatoes to skillet and sauté for 5 minutes. Drain. Combine all ingredients in slow cooker. Mix well. Cover. Cook on Low for 6-7 hours.

Variations: To make Clam Corn Chowder, drain and add 2 cans minced clams during the last hour of cooking. Substitute 1 quart home frozen corn for the store-bought frozen and canned corn.

Crockpot Potato Soup

Ingredients:

4 to 5 cups cubed potatoes, about 3 pounds
1 can cheddar cheese soup
1 can cream of celery soup
1 soup can water
2 teaspoons chicken bouillon granules - I used Wylers Shakers chicken garlic herb flavor
6 to 8 slices cooked bacon, diced
1/4 cup finely chopped red bell pepper or use 2 tablespoons chopped pimiento
1 cup chopped green onion, with much of the green
Dash ground black pepper
1/4 cup chopped fresh parsley
dash thyme

Directions:
Combine in crockpot the cubed potatoes, soups, water, bouillon, bacon, bell pepper, and green onion and pepper. Cover and cook on low heat for 7 to 9 hours. Add parsley and thyme for the last hour of cooking time. Serves 4.

February 12th, 2010

It is suppose to snow today, but not until this afternoon. I made it out to the Y to get my exercise class in. Then I came home, showered, got dressed and did as all good Southerners do with the forecast of snow, rushed to the grocery store!

I had a list of some things I needed, and thankfully the store wasn't crowded yet. I guess because this snow may go south of us, and it should all be melted by tomorrow. I had added to the list on the way out the door, ingredients for chili and ingredients for white chicken chili. I wasn't sure which I wanted to make. I do need to have lists for these things now-a-days because although I've made these recipes or variations of them for a long time, at my age, I occasionally forget things. (And, I know I'm not the only one! :o)

I decided on the white chicken chili when I got to the store and have used the following recipe most recently. My taste tester, aka, Sam, tells me, "It is a keeper. You can make this again." White chicken chili is kind of like a thick chicken soup with white beans, but no noodles. It has a Southwest flair, or at least the versions I've made; we love Mexican or Tex-Mex foods, so this recipe IS a keeper. I've tweaked this recipe a bit, making it according to which ingredients I have on hand, but it usually looks something like this:

Easy White Chili
Serves: 4 or 2 very hungry people!

Ingredients:
3 skinless chicken breasts, boiled until done, cooled and the meat picked off the bones
1 32oz. container of chicken broth
2 15oz. cans great northern beans, with liquid
1 large onion, chopped roughly
2 teaspoons minced fresh garlic
2 teaspoons ground cumin
1 teaspoon ground oregano
2 C water
2 chicken bullion cubes
Salt and pepper to taste
1 can (3 oz.) chopped green chilies, with liquid

Directions: Add all ingredients except the chopped green chilies to a crockpot. Cover and heat for at least 1 hour on HI and up to 8 hours on LOW. Garnish with green chopped, shredded cheese, tortilla chips or jalapenos! (optional) This recipe adapted from CDKitchen for Bob Talbert`s White Chili

Pictures of Easy White Chili and snow....

Yummy chili and Stephens County Courthouse in the Snow....

Trees behind our house.

Annie's Tasty Tomato Soup

Ingredients:
1 can Campbell's Tomato Soup
1 can Rotel Tomatoes
Red pepper flakes
Milk
Grated Extra Sharp Cheddar Cheese

Directions:
Heat soup, tomatoes, and 1 can of milk. Dish into soup bowls and add red pepper flakes and grated cheese for garnish.

Brunswick Stew

Ingredients:

1 3-lb. chicken,
1 lb. lean pork,
1 lb. lean beef,
and 3 medium onions, chopped
4 cans (16 oz.) tomatoes
5 T. Worcestershire sauce
1½ bottles (14 oz.) catsup
1 T. Tabasco sauce
2 bay leaves
½ bottle (12 oz.) chili sauce
½ t. dry mustard
½ stick butter
3 T. vinegar
2 cans (16 oz.) small limas or butter beans
2 cans (16 oz.) cream style corn
1 can small English peas
3 small diced Irish potatoes —optional and
box of frozen, sliced okra—optionalDirections:
Place meat in large, heavy pot. Season with salt, pepper. Add onions and cover with water. Cook slowly until meat falls from bones (several hours). Remove from heat and allow to cool.
Tear meat into shreds and return to stock.
Add:
4 cans (16 oz.) tomatoes,
5 T. Worcestershire sauce,
1½ bottles (14 oz.) catsup,
1 T. Tabasco sauce,
2 bay leaves,
½ bottle (12 oz.) chili sauce,
½ t. dry mustard
½ stick butter
Cook 1 hour, occasionally stirring to prevent sticking.
Add:
3 T. vinegar,
2 cans (16 oz.) small limas or butter beans,
2 cans (16 oz.) cream style corn,
1 can small English peas
(3 small diced Irish potatoes and box of frozen, sliced okra—optional).
Cook slowly until thick. Serve in a bowl.

Julie's Hamburger/Vegetable Soup
Ingredients:
1 ½ pounds lean hamburger
Lg. can diced tomatoes (28 oz.)
2 cans tomato soup
2 cans cut green beans
1 can sliced carrots
1 can corn
1 can baby butter beans
(Vegetables can vary according to your taste)
1 T or more of Worcheshire sauce
Salt and Pepper to taste
1 t of garlic salt, onion salt, and oregano
1 pkg. dry onion soup mix

Brown meat and drain. Mix all ingredients together in large crock pot, or stove top kettle and heat slowly.

Serve with cornbread.

Julie’s Chili
Ingredients:
2 pound lean hamburger
1 medium onion
2 chopped green peppers
1 large can diced tomatoes (I've started getting the tomatoes with peppers in them. A little bit hotter and the guys love it.)
1 C tomato sauce
2 t chili powder, or to taste
1 t salt
1/8 t red pepper
2 small cans drained kidney beans
Grated sharp cheddar cheese

Directions:
Cook hamburger with chopped up onions and green peppers. Drain off all fat. Stir in remaining ingredients. Place in large crock pot and cook all day on low or simmer on stove top for 2 hours. Serve with soda crackers or grilled cheese. Garnish with grated cheese.

Frank's Chicken StewThis was listed under Main Dishes - Chicken, but I wanted to list it again here, since it really is a stew.

Ingredients:
2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread

Directions:
Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.Easy Cream of Broccoli Soup

Ingredients:
1 bag cut frozen broccoli (small bag), cooked
1-8oz. pkg. cream cheese
1/2 block Velveeta cheese
2 cans evaporated milk

Directions:
In saucepan over low-medium heat, place milk and cheeses until cheese is melted. Once all is melted and smooth you may add more milk if you like it thinner. I usually wait until I add the broccoli, sometimes the water from the broccoli is enough.

Julie's Navy Bean Soup

Ingredients:
1 pound navy beans
2 quarts boiling water
1 meaty ham bone
1/4 C chopped onion
1/2 C chopped celery
chopped ham
salt and pepper to taste

Directions:
Wash beans; place in a large bowl and add boiling water. Let beans soak for a few hours. Simmer ham bone
with the beans until beans are tender. Remove bone and remove ham from bone and then chop ham. Add chopped onions and celery. Add water to make about 1 gallon. Add ham meat, salt and pepper. Cook about 30 minutes longer. Serves 8-10 or more.

Kim's Onion Soup

Ingredients:
2 t butter
1 C thinly sliced onions
1 t flour
3 C beef broth, canned
4 slices French bread, lightly toasted
1/2 C Swiss cheese, grated
1/2 C Parmesan cheese, grated

Directions:
Melt butter in saucepan. Brown onions. Add flour and continue to cook. Stir in broth and bring to boil. Reduce heat and simmer for 15 minutes. Preheat broiler. Divide soup between two ovenproof bowls. Top each bowl with two slices of bread. Sprinkle with cheeses and brown under broiler, taking care not to burn the top.

Cream of Potato Soup

Ingredients:
2-3 onions
Mashed potatoes or cooked potato pieces
Milk
Bacon
Green onions
Cheese
Directions:
Melt 1 stick butter in Dutch oven. Chop and add onions. Cook until translucent. Add left over potatoes which are mashed, blended or processed in food processor. Mash around pan with potato masher. Add milk to desired thickness and correct seasonings. Do not boil. Top with cooked bacon, cut green onion and grated cheese.

Connie’s Gazpacho
Ingredients:
1 c. chopped red onions
1 c. chopped green bell pepper
1 c. chopped cucumbers
1 c. chopped and peeled tomatoes
1 ½ t. chopped garlic
1 ½ t. salt
¼ t. cayenne
¼ c. tomato paste
1 T white vinegar
¼ c. plus 2 T. extra virgin olive oil
1 T. fresh lemon juice
3 c. tomato juice
sprig of thyme
Balsamic Glaze (see below)
Directions:
Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.
The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts.
Ladle the cold soup into bowls and drizzle the balsamic glaze over the top. You can also garnish with a dollop of sour cream and fresh chopped chives.

Balsamic Glaze: Heat 2 cups balsamic vinegar over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 or 3 hours, until it has reduced and thickened to a syrupy glaze.

Annie’s Potato Soup
Ingredients:

1 inch cubes of potatoes
1/3 stick of margarine
2 cups of milk*
½ cup of flour*
*Mix together really good before adding

Directions:

1. Put enough water( add butter) in a pan to cover the potatoes and cook them until soft
2. Mix in flour and milk
3. EAT!

Corn Chowder

Ingredients:
6 slices bacon, diced
½ cup chopped onions
2 cups diced peeled potatoes
2 10 oz. packages frozen corn
10 oz. can cream-style corn
1 T sugar
1 t Worcestershire sauce
1 t seasoned salt (like Lawry's)
¼ t pepper
1 cup water

Directions:
In skillet, brown bacon until crisp. Remove bacon, reserving drippings. Add onions and potatoes to skillet and sauté for 5 minutes. Drain. Combine all ingredients in slow cooker. Mix well. Cover. Cook on Low for 6-7 hours.Variations: To make Clam Corn Chowder, drain and add 2 cans minced clams during the last hour of cooking.Substitute 1 quart home frozen corn for the store-bought frozen and canned corn. (This recipe is also in the Crockpot section.)

Main Dishes - Chicken

2008-03-02T12:29:00.009-05:00

Chickin 'n Dumplings
from southernplate.com

These are very easy and so good! Southernplate.com has how to photos posted.

Ingredients:

3 or 4 chicken breasts
32 oz Chicken Broth (feel free to use water with bouillon cubes added)
1 can cream of chicken soup
1-10 count can Pilsbury layers biscuits
salt and pepper to taste
flour

Directions:

Cook chicken breasts in approximately 4 Cups of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve.

Oven Baken Chimichangas
From My Kitchen Cafe (www.melskitchencafe.com) Here is the recipe from this site. How I changed it, is in orange. These were very good and oh, so easy!

*Note: this recipe makes use of already cooked rice and chicken so plan ahead!
*Makes 6 chimis

Ingredients:
1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (16-ounce) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice (We had some leftover rice in the refrigerator, so I did as suggested, and just used it.)
2-3 cups diced, cooked chicken (I bought a rotisserie chicken from the grocery store and used that!)
1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick) (The recipe calls for 1-2 teaspoons, but I couldn't see how that little would be enough flavor for the size of this recipe, so I used 2 chiles and minced them.)
1 cup shredded cheddar or Monterey jack cheese (or a combination of both)
1/2 cup finely chopped fresh cilantro
Salt and Pepper
6 large burrito-size flour tortillasDirections:
Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).
Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.

I'm an impatient person, and although the baked chimis sounded delicious, we made these into burritos instead and added a little salsa and jalapenos to the mixture before folding the tortilla burrito style. LOVED it! And, oh so healthy!

Crescent Chicken Squares
From Melissa

Ingredients:

4 cups cooked, cubed chicken or turkey
1/4 cup milk
2 3-oz pkgs. cream cheese, softened
1/3 cup mayonnaise
2 T. chopped onion
1/4 cup chopped celery
1/2 t. salt
1/4 t. pepper
Two 8-oz cans crescent rolls

Directions:
Preheat oven to 350 degrees. Blend cream cheese, mayo, milk together. Add the rest of the ingredients. Mix well. Separate crescent dough into 8 rectangles, firmly pressing perforations to seal. Spoon about 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corner of dough to top center of filling, pressing to seal. Place on ungreased cookie sheet. Brush with melted butter and sprinkle bread crumbs on top. Bake 20 to 30 minutes until golden brown.

Glenda’s Poppy Seed Chicken

Ingredients:

2-3 bonelss chicken breasts
1 can cream o
f chicken soup
1 C sour cream
1/3 C chicken broth
½ t pepper
1 sleeve Ritz crackers
1 stick butter
Poppy seeds

Directions:

Preheat oven to 350.
Boil chicken and cut up into greased casserole dish. Mix together soup, sour cream, broth and pepper. Pour mixture over chicken. Crumble crackers and toss with melted butter until coated. Spread over chicken casserole. Add poppy seeds to top. Bake at 350 for 25 minutes.

Carrie's Chapel Hill Chicken

Ingredients:

1T. Worcestershire sauce
1/2 cup sour cream1
/2 tsp. salt
2 cup herb stuffing mix
1 stick melted margarine
1 T. lemon juice
6 boneless chicken breasts

Directions:
Combine Worcestershire sauce, sour cream, salt and lemon juice. Dip chicken breast into mixture and then roll in stuffing mix. Arrange on greased dish and pour melted margarine over chicken. Bake at 350 for 1 hour

Peggy's Chicken Casserole

Ingredients:
1 whole chicken, cooked and picked apart
1 pkg Pepperidge Farm stuffing
1 can cream of chicken soup
1 can cream of celery soup
1 soup can of milk
1 1/2 C chicken broth

Directions:

Preheat oven to 350. Grease casserole dish. Place 2/3 of stuffing on bottom of dish and then chicken. Mix together broth, soup and milk. Pour mixture on top of chicken. Sprinkle the last of the stuffing on the very top. Bake for 30 minutes.

Chicken and Broccoli Casserole
Ingredients:

3 quarts water
1 (12-ounce) package broccoli florets
4 (6-ounce) skinless, boneless chicken breast halves
1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Cooking spray

Directions:

Preheat oven to 400°.
Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Julie's Chicken Florentine Casserole

Ingredients:

2 cans cream of chicken soup
1/2 package fresh spinach, rinsed and dried between paper towels
1 package PERDUE SHORT CUTS Carved Chicken Breast, Grilled Italian Style or any kind of precooked chicken from meat case or chicken tenders without skin that you've cooked, or for really easy a rotisserie chicken from the deli
1 8 oz. carton sour cream
1 C milk
½ C fresh grated parmesan cheese or 1 package, not from shaking container (I usually over do the parmesan…and add some from the can too.)
½ C minced onion
½ t salt
¼ t pepper
1/8 t nutmeg
A generous sprinkling of garlic powder or minced garlic to taste. (I use the minced garlic in a jar from the produce dept. ‘cause we LOVE garlic)
1 package pasta, cooked and drained ( I like to use egg noodles, but fettuccini is good too.)
Pam cooking spray
1 to 2 C shredded mozzarella cheese

Directions:

Spray 9 x 13 casserole dish with Pam. Combine first 11 ingredients in large bowl. Place 1/3 of cooked noodles in bottom of casserole dish. Spread 1/3 of spinach mixture over noodles; sprinkle with 1/3 mozzarella cheese. Continue to layer in this manner until all ingredients are used. Bake at 325 for 1 hour or until it begins to bubble. Broil top to brown. Yields 8, 1 C servings. You can freeze what you don’t eat and reheat at a later date.

Pam Harty’s Chicken Kabob Marinade

Ingredients:
½ C vegetable oil
¼ C soy sauce
¼ C white wine
¼ C light corn syrup
1 T sesame seeds
2 T lemon jice
¼ t garlic powder
¼ t ground ginger

Directions:

Combine above ingredients and stir well. Add chick and marinate for at least 2 hours in the refrigerator.

Combine on wooden skeweres that have been soaked in water for at least 1/2 hour with peppers, onions, and tomatoes and place on grill until cooked through. Sam likes to make a skewer for each ingredients, chicken, onions, peppers rather than skewers mixed with all ingredients, because they cook the same amount of time.

Ingredients:

1 C mayo
1 C sour cream
1 t salt
1 t pepper
1/4 to 1/2 t fresh tarragon
3 C chopped cooked chicken
1 C seedless green or red grapes
3/4 C toasted pecans, coarsely chopped
20 croissants
red leaf lettuce
fresh tarragon sprigs

Directions:

1. Stir together mayo and next 4 ingredients. Add chicken, grapes, and pecans, tossing to coat. Cover anc chill at least 30 minutes.
2. Cut a slit horizontally on 1 side of each croissant; fill evenly with lettuce and chicken salad. Skewer sandwiches with fresh tarragon springs to hold together.

Makes 20 sandwiches

Frank's Chicken Stew
Ingredients:
2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread

Directions:

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread. THIS STUFF IS GREAT!!!!

Imperial Chicken

Ingredients:

2 C bread crumbs
¾ C parmesan cheese
1 clove minced garlic
¼ C parsley flakes
½ C melted butter
2 t salt
1/8 t pepper
meat from 3 chicken breasts

Directions:

Preheat oven to 350. Mix all ingredients then coat chicken breast with it. Bake in 350 degree oven for 1 hour.

Julie’s Chicken Pot Pie
(adapted from Peggy's Chicken Pot Pie)

Ingredients:

2 cups chopped, cooked chicken
2 cans cream of chicken soup
1 medium chopped onion
1 ¼ C chicken broth (put bullion cube in soup cans and fill with 1 ¼ C water)
2 cups plain flour
4 tsp. baking powder
Salt and pepper
2 stick margarine (room temp)
1 cup milk

Directions:

Preheat oven to 350°. Mix together and then place chicken, soup, broth and onion bottom of greased baking dish. Add 1 can corn, green beans, mixed vegetables or vegetables of your choice.
Crust: Mix flour, baking powder and butter until crumbly. Add milk and spoon over top. Dot with butter and bake 30 – 35 minutes at 350°.

Martha's Chicken Divan

Ingredients:

7-8 chicken breasts
2 10 packages frozen broccoli
2 cans cream of chicken soup
½ t curry
1 t lemon juice
1 C mayonnaise
12 oz. cheddar cheese
Italian bread crumbs
Melted butter to toss with bread crumbs

Directions:
Place chicken breasts in foil. Cook in 350° oven until skin pulls off the bone. About 1 hour. Cool. Cook broccoli on stove while chicken is baking. Grate cheese. Combine soup, curry, lemon juice and mayonnaise for sauce. After chicken is done, debone it and then chop it into bite size pieces. Sprinkle chicken in 13 x 9 inch pan. Arrange broccoli over chicken, then pour sauce over broccoli. Sprinkle cheese over sauce. Sprinkle buttered bread crumbs over cheese and bake at 350° for 25 minutes or until bubbly.

Julie’s Baked Lemon Chicken

Ingredients:

Chicken breasts
Margarine
Lemons

Directions:
Preheat oven to 350 degrees
Wash and pat dry chicken breasts
Put chicken in baking dish, or on broiler rack, boney side down
Put dabs on margarine on chicken and squeeze lemon juice over top

Bake for 1 hour

(I also sprinkle with parmesan cheese)

Cracker Barrell Chicken Casserole

Cornbread Ingredients:

1 cup yellow cornmeal
1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg1/2 cup melted butter

Directions:

Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside

Chicken Filling Ingredients:

2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1 3/4 cups chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked chicken breasts, cut into bite-size pieces

Directions:

In saucepan on medium low heat, place butter and sauté onion and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.

Julie's Chick-a-Doozie

Ingredients:

2-4 chicken breasts
1/4 C flour
1/2 t paprika
1/2 t oregano,
1/2 garlic powder
salt and pepper
oil
4 green onions, diced
1 large can mushrooms, drained
1/4 C chablis
1C sour cream
1/2 C grated Swiss cheese
1-2 T flour or cornstarch

Directions:

Soak your clay cooker in water. Coat chicken in flour, paprika, oregano, garlic powder, salt and pepper. Brown in oil in fry pan. Drain clay cooker and in bottom combine onions, mushrooms, chablis and 1/2 C sour cream. Place browned chicken on top and sprinkle Swiss cheese on top. Cover and put in a cold oven. Turn on oven to 450 degrees for 45 minutes. Remove, pour off juice into fry pan. With flour or cornstarch and 1/2 C sour cream thicken juice to make gravy to pour over chicken on serving plate. Serve over rice.

Kathy's Chicken Cornelia
from Carolyn

Ingredients:
7 whole chicken breasts, split, boned & skinned (14 portions)
Salt and Pepper
Paprika (lots!)
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. whipping cream
1 c. dry vermouth
4 oz. sliced mushrooms, sauteed
Finely chopped parsley

Directions:
Sprinkle breasts with salt, pepper and paprika. Lay them, not touching, in a well greased broiler pan. Pour mixture of soups, cream and vermouth over chicken. Bake, uncovered, at 350 degrees for 1 hour.
Garnish with sauteed mushrooms and parsley.

Chicken in Riesling (Coq Au Vin Blanc)

Ingredients:

3 1/2 lbs whole chickens, skin on, cut in pieces with the backbone removed
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
4 medium leeks, white & pale green parts finely chopped(about 2 cups)
2 tablespoons shallots, finely chopped
4 medium carrots, halved diagonally
1 cup dry white wine(preferably Riesling)
1 lb small red potatoes, about 2-inch in diameter
2 tablespoons flat leaf parsley, finely chopped
1/2 cup heavy cream
lemon juice, to taste
sea salt, to taste
fresh ground black pepper, to taste

Directions:

1Preheat oven to 350*F.
2Pat chicken dry and sprinkle generously with salt & pepper.
3Heat oil & 1 tbsp butter in large dutch oven until foaming subsides.
4In 2 batches, brown chicken on both sides, flipping once. About 5minutes per side. Transfer chicken to a plate.
5Meanwhile wash the leeks thoroughly and chop vegetables.
6Pour the fat from the pan, then add the remaining butter (2TBSP). Cook the leeks, shallot, and about 1/4 tsp salt in the pan, covered until the leeks are just beginning to brown, about 7 minutes.
7Add the chicken (skin side up) and any accumulated juices, carrots, and wine. Boil until liquid is reduced by half, about 5 minutes.
8Cover the dutch oven and place in the oven for 25 minutes (you can turn off the oven and leave the chicken in for about another 15 minutes if you need the additional time).
9While the chicken is in the oven, place the potatoes and 1 tsp salt in a saucepan, cover with cold water and bring to a boil. Simmer until potatoes are tender, about 15 minutes.
10Drain potatoes and return to saucepan. Add the parsley and shake to coat.
11When you remove the chicken from the oven, add the cream. Season to taste with the lemon juice, saltt , and pepper.
12Add the potatoes and serve.

Chicken Waldorf Pizza

Ingredients:

1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1 cup chopped cooked chicken
1 cup chopped apple
1/2 cup sliced almonds, toasted
1/2 cup mayonnaise
1 teaspoon dried tarragon leaves
1/8 teaspoon salt
1/8 teaspoon pepper
8 oz. (2 cups) shredded Swiss cheese
2 teaspoons chopped green onions

Directions:

1. Heat oven to 425°F. Lightly spray 14-inch pizza pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough with hands to edge of pan. Bake at 425°F. for 6 to 8 minutes or until crust begins to brown. 2. Meanwhile, in medium bowl, combine chicken, apple, almonds, mayonnaise, tarragon, salt and pepper; mix well. 3. Remove partially baked crust from oven. Spread chicken mixture evenly over crust. Sprinkle with cheese. 4. Return to oven; bake an additional 10 to 12 minutes or until cheese is melted and crust is deep golden brown. Sprinkle with green onions. Cut into 12 wedges.

Annie's Chicken Piccata
Recipe from Giada De Laurentiis , Food Network

Ingredients:

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Pecan Chicken

Ingredients:

8 T butter (1 stick)
1 C buttermilk
1 egg, lightly beaten
1 C all-purpose flour
1 C ground pecans
1 T salt
1 T papriki
1/8 t pepper
1/4 C sesame seeds
Two 2 1/2 pound chickens, cut into pieces
1/4 C pecan halves

Directions:

Preheat oven to 350. Melt butter in a 10 x 15 inch baking pan. In a shallow dish, combine buttermilk and egg. In another dish combine flour, pecans, salt, paprika, pepper and sesame seeds. Dip chicken in buttermilk, then in flour mixture. Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves and then bake for 1 1/4 hours.

Jennie's Favorite Chicken-and-Wild Rice Casserole
from Southern Living 2000 Annual Recipes This freezes really well.
Prep: 30 minutes
Bake: 35 minutes

Ingredients:

2 (6.2-oz.) packages fast-cooking long-grain and wild rice mix
¼ cup butter or margarine (I use a little olive oil instead.)
2 medium onions, chopped
4 celery ribs, chopped
2 (8-oz.) cans sliced water chestnuts, drained
5 cups chopped cooked chicken (2 whole chickens)
4 cups (1 pound) shredded Cheddar cheese, divided
2 (10¾ -oz.) cans cream of mushroom soup, undiluted (I use low-fat.)
2 (8-oz.) containers sour cream (I use non-fat.)
1 cup milk (I use skim.)
½ teaspoon salt
½ teaspoon pepper
½ cup soft breadcrumbs (optional)

Directions:

Prepare rice mixes according to package directions; set aside.
Melt butter in a large skillet over medium heat; add onion, celery, and water chestnuts. Sauté 10 minutes or until tender.Stir in rice, chicken, 3 cups cheese, and next 5 ingredients.Spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole. Top casserole with breadcrumbs, if desired.
Bake casserole at 350˚ for 30 minutes. Sprinkle with remaining 1 cup cheese; bake 5 more minutes. Yield: 6 to 8 servings.

Rosemary Chicken Salad Sandwiches

Ingredients:
3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 slices whole-grain bread

Directions:

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half. Yield5 servings (serving size: 1 sandwich)

Spicy Chicken Tacos

Ingredients:

12 white or yellow corn taco shells
3 boneless skinless chicken breast halves, cut into thin bite-sized strips
1 teaspoon grated gingerroot
1 small garlic clove, minced
2 tablespoons soy sauce
1 tablespoon honey
1 large green onion, sliced
1/2 teaspoon crushed red pepper flakes
1 1/2 cups shredded lettuce
(I added chopped tomatoes and cheese too!)

Directions:

1. Heat taco shells as directed on package.
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken, gingerroot and garlic; cook and stir 3 to 5 minutes or until lightly browned.
3. Reduce heat to low. Add soy sauce, honey, onion and crushed red pepper flakes; stir to coat. Cover; cook 5 minutes or until chicken is no longer pink in center, stirring occasionally.
4. Place about 1/4 cup chicken mixture in each taco shell. Top each with lettuce.