1998
Mr. Food Television Recipes
1998
Ginsburg Enterprises Incorporated. All rights reserved.
This page was updated
May 17, 2006 at 09:12
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Table of Contents
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BREADS
11/27/1998 BAKED PANCAKE
04/03/1998 EASTER EGG BREAD
10/02/1998 HOT PRETZELS
04/24/1998 IRISH SODA BREAD
11/23/1998 PULL-APART HERBED ROLLS
01/05/1998 ROLLED CHEESE BREAD
11/11/1998 SWEET POTATO MUFFINS
DESSERTS
11/19/1998 ADOBE BARS
05/18/1998 ANGEL SUMMER CAKE
05/05/1998 ANIMAL CRACKER PIE
05/08/1998 BLACK & WHITES
11/13/1998 BLACK BOTTOM PECAN PIE
07/01/1998 CHEESECAKE IN A GLASS
09/29/1998 CHERRY TURNOVERS
12/02/1998 CHOCOLATE BISCOTTI
10/27/1998 CHOCOLATE CHIP FONDUE
02/02/1998 CHOCOLATE PEANUT BUTTER BROWNIES
01/16/1998 CHOCOLATE PECAN PIE
06/05/1998 COCONUT CREAM PIE
07/31/1998 COFFEE CAN CAKES
03/09/1998 COOKIES 'N' CREAM PIE
11/06/1998 CRUNCHY PUMPKIN PIE
11/03/1998 CURRIED FRUIT
07/09/1998 FAMILY-SIZED SUNDAE
05/29/1998 FROZEN "WATERMELON"
02/19/1998 FRUIT COCKTAIL SQUARES
04/17/1998 GARDEN PIE
10/16/1998 HALLOWEEN PUMPKIN CAKE
10/28/1998 HONEY CAKE
08/14/1998 JULIA'S BIRTHDAY CAKE
05/26/1998 MILK SHAKES (DINER-STYLE WHITE COW)
11/16/1998 NEIGHBOR'S COFFEE CAKE
11/20/1998 NUTTY CARAMEL CORN
03/23/1998 PEACH COBBLER
10/19/1998 PEANUT BRITTLE
02/26/1998 PEANUT BUTTER COOKIES
02/16/1998 POLKA DOT CHERRY PIE
04/20/1998 QUICK MINI ECLAIRS
08/31/1998 SCONES
06/26/1998 SUMMER BANANA SPLIT
09/21/1998 SWEET NOODLE PUDDING
01/19/1998 SWEET POTATO PIE
12/14/1998 TIRAMISU PIE
05/15/1998 WHITE CHOCOLATE MOUSSE TARTS
08/06/1998 WISCONSIN STATE FAIR CREAM PUFFS
ENTREES
09/25/1998 ALL-DAY MACARONI AND CHEESE
01/02/1998 ARTICHOKE CHICKEN
06/19/1998 ASIAN KABABS
08/10/1998 BACKYARD CLAMBAKE
03/27/1998 BEEF STROGANOFF
06/22/1998 BEER-CAN CHICKEN
10/08/1998 BOURBON PORK TENDERLOIN
05/11/1998 CAESAR'S SPECIAL COUNTRY RIBS
01/07/1998 CHICKEN FRICASSEE
04/13/1998 CHICKEN OREGANO
03/02/1998 CHICKEN POT PIE
01/12/1998 CRANBERRY PORK ROAST
08/21/1998 CREAMY PESTO SHRIMP
06/04/1998 CROSTINI
08/27/1998 DELI TURKEY POT PIE
03/16/1998 DINNETIME PASTA
06/29/1998 EASY PIG ROAST
07/10/1998 GRILLED LEMON-PEPPER CHICKEN
03/20/1998 HALF-TIME HOAGIES
10/26/1998 HONEY CHICKEN
04/08/1998 HONEY-GLAZED CHICKEN
03/17/1998 HOT MEATBALL SANDWICHES
02/20/1998 LASAGNA ROLL-UPS
03/30/1998 LICKETY-SPLIT PASTA
02/03/1998 MARDI GRAS SHRIMP
03/31/1998 MEAT LOAF CAKE
02/05/1998 MEDITERANEAN STEAK
04/27/1998 MELTING POT BEEF (BEEF STIR-FRY WITH COUSCOUS)
06/15/1998 MEXICAN CHEESE MELTS (QUESADILLAS)
09/28/1998 OVEN-CRISPED CHICKEN
09/08/1998 QUICK QUICHE
02/10/1998 RAINBOW SPUDS
03/06/1998 RUEBEN LASAGNA
09/14/1998 SHOW-OFF BEEF TENDERLOIN
08/03/1998 SHRIMP DIABLO
06/16/1998 SHRIMP ON THE "BARBIE"
05/04/1998 SLOPPY JOES
11/30/1998 SMOTHERED CHICKEN
09/11/1998 SNAPPY STEAK
10/12/1998 SPANISH-STYLE CHICKEN
02/13/1998 SPICY SPUD CHICKEN
01/23/1998 SUPER STUFFED PIZZA
07/27/1998 SURF AND TURF
07/20/1998 TACO CHICKEN
06/11/1998 TENDER STEAKS
02/06/1998 THE TWIST
05/07/1998 TOE-TAPPING' DRUMSTICKS
03/19/1998 TUNA TARTS
10/23/1998 VEAL FLORENTINE
09/18/1998 VEGETABLE LASAGNA
MISCELLANEOUS
05/22/1998 BAKED BEANS PLUS
11/02/1998 BAKED CRANBERRY SAUCE
12/16/1998 BEVERAGE HELPERS
12/11/1998 CHAMPAGNE "COCKTAILS"
01/30/1998 CHEESE STRAWS
01/21/1998 CHIPS AND DIP
08/20/1998 CHIPS SUPREME
11/10/1998 CRAB CAKES
12/09/1998 DOGGIE BONES
12/03/1998 EDIBLE GIFT IDEAS
11/12/1998 FANCY BERRY SAUCE
08/28/1998 FRESH APPLESAUCE
07/06/1998 FRIED CHEESE
07/17/1998 GREAT AMERICAN MARINADES
06/10/1998 GRILLED CHEESE CHALLENGE (SECRET RECIPE-CHOCOLATE PRETZEL BARS)
07/28/1998 HONEY-MUSTARD DRESSING
12/30/1998 LAST-MINUTE SANDWICH SPREAD
06/12/1998 MASHED POTATO CASSEROLE
12/21/1998 NO-EGG "EGGNOG"
09/10/1998 PISTACHIO-STUFFED MUSHROOMS
12/31/1998 RISE-AND-SHINE HAM FRITTATA
09/07/1998 SALAD PIZZA
07/07/1998 SIMPLE MARINADES
07/13/1998 SUMMER SMOOTHIES
01/22/1998 TROPICAL DRINKS
01/09/1998 VEGGIE PASTA
SOUPS/SALADS
03/13/1998 BREAD BOWL CHILI
04/10/1998 CAPTAIN'S COLESLAW
08/19/1998 CHILLED SUMMER SALAD
06/24/1998 DELI ANTIPASTO TOSS
01/15/1998 EASY WONTON SOUP
01/26/1998 FEEL-GOOD SOUP
08/05/1998 FRESH PASTA SALAD
09/24/1998 HOT-SAUCE CHILI
02/27/1998 MANHATTAN CLAM CHOWDER
11/09/1998 PEANUT SOUP
10/20/1998 POTATO CHEESE SOUP
12/04/1998 SHEPHERD'S PIE SOUP
12/08/1998 TURKEY & BROCCOLI CHEESE SOUP
VEGETABLES
11/04/1998 AU GRATIN POTATOES
08/17/1998 FRIED GREEN TOMATOES
07/30/1998 SEASONED CORN
07/22/1998 SKILLET GREEN BEANS
08/24/1998 STUFFED EGGPLANT
BREADS
Printable Recipe
BAKED PANCAKE
11/27/1998
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6 to 8 servings
2 1/4 cups pancake and waffle mix
1 1/2 cups milk
2 eggs
3 tablespoons sugar
1 tablespoon vegetable oil
1 teaspoon ground cinnamon
1 1/2 cups cored, peeled and chopped apples
Preheat the oven to 425 degrees F. Coat a 10" x 15" rimmed baking sheet with nonstick cooking spray. In a large bowl, whisk together all the ingredients except the apples until smooth. Stir the apples into the batter and pour onto the baking sheet. Bake for 12 to 15 minutes, or until the pancake is lightly browned on top. Cut into squares and serve.
NOTE: Top with the usual butter and maple or pancake syrup. Or try it with youR favorite pie filling -- it's an always-ready fruit topping.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASTER EGG BREAD
04/03/1998
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1 loaf
2 cups plus 2 teaspoons water, divided
4 teaspoons white vinegar
4 eggs (see Note)
4 different food colors
1 pound frozen bread dough, thawed
1/3 cup confectioners' sugar
In each of 4 cups or small bowls, combine 1/2 cup water and 1 teaspoon vinegar. Add about 1/4 teaspoon of a different food color to each cup. Place 1 egg in each cup and allow to sit until the desired color is attained, turning the eggs occasionally with a spoon . Remove to paper towels to drain and dry completely. Divide the dough into thirds. On a lightly floured surface, roll each piece of dough into a 24-inch rope. Braid the strips together then place on a baking sheet and form into a ring, pinching the ends together to seal. Tuck the colored eggs into the braid, spacing them evenly. Cover loosely with plastic wrap and let rise at room temperature for 1 hour, or until doubled in size. Preheat the oven to 375 degrees F. Bake for 25 to 30 minutes, or until golden brown. Allow to cool slightly. In a small bowl, combine the confectioners' sugar and the remaining 2 teaspoons water, stirring until thoroughly blended. Brush the warm bread with the sugar glaze, being careful not to coat the colored eggs. Serve warm, or cover and chill until ready to serve.
NOTE: Feel free to decorate the eggs any way you like, but remember they need to be raw when you start (so they don't overcook).
"OOH IT'S SO GOOD!!"
Printable Recipe
HOT PRETZELS
10/02/1998
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4 pretzels
1 pound frozen bread dough, thawed
1 egg white
1 tablespoon water
1 teaspoon kosher (coarse) salt
Coat two large rimmed baking sheets with nonstick cooking spray. Cut the dough into four equal pieces. On a lightly floured surface, roll each piece into a 24-inch rope; form into a pretzel shape and place on the baking sheets. In a small bowl, beat together the egg white and water; brush over the top of each pretzel. Sprinkle with the salt. Loosely cover with plastic wrap and set aside in a warm place to rise for 15 minutes. Preheat the oven to 350 degrees F. Remove the plastic wrap and bake for 15 to 17 minutes, or until golden. Serve warm
NOTE: For a little variety, top these with minced onion or garlic salt instead of coarse salt.
DID YOU KNOW...Pennsylvania produces over half of the 400 million pounds of pretzels made annually in the United States?
"OOH IT'S SO GOOD!!"
Printable Recipe
IRISH SODA BREAD
04/24/1998
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6 to 8 servings
4 cups all-purpose flour
1/2 cup (1 stick) plus 1 tablespoon butter, melted
2/3 cup sugar
1 cup raisins
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs, beaten
2 cups milk
Preheat the oven to 350 degrees F. In a large bowl, combine all the ingredients except 1 tablespoon butter; mix just until moistened. Place in a greased 9-inch round baking pan and bake for 1 hour or until a knife inserted in the center comes out clean. After removing from the oven, brush the top with the remaining 1 tablespoon melted butter.
NOTE: This is best served right from the oven, but you can rewarm it in a 200 degree F oven for 10 minutes before serving, and yes, I suggest brushing the top with a bit more melted butter at that time.
"OOH IT'S SO GOOD!!"
Printable Recipe
PULL-APART HERBED ROLLS
11/23/1998
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1 dozen rolls
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
2 loaves (1 pound each) frozen bread dough, thawed and cut into 1-inch pieces
Coat a 12-cup muffin tin with nonstick cooking spray. In a large bowl, combine the oil, parsley, Parmesan cheese, thyme, and onion powder; mix well. Add the bread dough and toss to coat completely; place in the muffin cups. Cover and allow to rise for 40 minutes, or until doubled in size. Preheat the oven to 375 degrees F. Bake for 25 to 30 minutes, or until golden.
NOTE: This can also be baked in a tube or Bundt pan to make large round bread.
"OOH IT'S SO GOOD!!"
Printable Recipe
ROLLED CHEESE BREAD
01/05/1998
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1 loaf
1 package (11 ounces) refrigerated French bread dough
2 cups (8 ounces) shredded mozzarella cheese
1/4 pound thinly sliced salami
1/2 cup chopped roasted peppers, drained
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese
Preheat the oven to 375 degrees F. On a lightly floured surface, unroll the bread dough and pat out to a rectangle about 12" x 14". Sprinkle the cheese evenly over the dough, then top with the salami. Place the roasted peppers over the salami, then roll up the dough tightly, starting with the short side. Pinch the edges together to seal and place seam side down into an ungreased baking dish. Brush with the melted butter and sprinkle with the Parmesan cheese. Bake for 20 to 25 minutes, or until golden brown. Let stand for 5 to 10 minutes before cutting. To serve, cut into 1-inch slices with a serrated knife.
Courtesy of the Sargento Cheese Company
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET POTATO MUFFINS
11/11/1998
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1 dozen muffins
1 can (15 ounces) sweet potatoes, drained
1/2 cup sugar
1/4 cup (1/2 stick) butter, softened
2 eggs
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup milk
1/2 cup chopped walnuts (see Note)
1/2 cup raisins
Preheat the oven to 400 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray. In a large bowl, beat the potatoes, sugar, butter, and eggs until well mixed. Add the flour, baking powder, cinnamon, nutmeg, salt, and milk; beat until smooth. Stir in the walnuts and raisins; mix well. Fill the muffin cups 2/3 full. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Serve warm, or remove to a wire rack to cool completely.
NOTE: Out of walnuts? Any chopped nuts will work...and so will golden raisins, if you want a change.
"OOH IT'S SO GOOD!!"
DESSERTS
Printable Recipe
ADOBE BARS
11/19/1998
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20 to 24 bars
1/2 cup (1 stick) butter, softened
1 cup sugar
3 eggs, divided
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
1 cup miniature marshmallows (see Note)
1 cup packed light brown sugar
Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray. In a medium bowl, with an electric beater on medium speed, cream the butter and sugar. Add 1 whole egg and 2 egg yolks, reserving the egg whites for later use. Beat until well mixed. Add the flour, baking powder, and salt; mix until thoroughly combined. Spread the mixture into the baking dish and sprinkle with the nuts, chocolate chips, and marshmallows. In another medium bowl, with an electric beater on medium speed, beat the reserved egg whites until stiff peaks form, then fold in the brown sugar. Spread over the top of the batter and bake for 30 to 35 minutes, or until golden. Remove from the oven and allow to cool, then cut into bars and serve.
NOTE: No miniature marshmallows on hand? Just cut regular-sized marshmallows into 6 pieces each.
"OOH IT'S SO GOOD!!"
Printable Recipe
ANGEL SUMMER CAKE
05/18/1998
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12 servings
1 pint frozen yogurt
One 10-inch angel food cake
1 cup frozen light whipped topping, thawed
Soften the frozen yogurt in the refrigerator for 15 to 20 minutes. Meanwhile, with a serrated knife, slice the cake horizontally 1 inch from the top. Carefully remove the top of the cake; set aside. Cut and scoop out a tunnel around the center of the cake, leaving a 3/4-inch border of cake on the sides and bottom. (Reserve the scooped-out cake for trifle or another use.) Spoon the softened frozen yogurt evenly into the tunnel, replace the top of the cake, wrap with plastic wrap, and freeze for about 2 hours, or until firm. When ready to serve, dollop the cake with the whipped topping.
NOTE: You can use your favorite of frozen yogurt, sherbet, sorbet, or ice cream and, for the finishing touch, garnish with fresh summer berries and maybe a few mint sprigs. You can freeze the cake for up to 3 days - just add the whipped topping and any garnishes right before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
ANIMAL CRACKER PIE
05/05/1998
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4 servings
1/2 gallon rocky road ice cream
One 9-inch graham cracker pie crust
1/4 cup hot fudge sauce, warmed
1/4 cup finely chopped walnuts
1 package (2 1/8 ounces) animal crackers
Place individual scoops of ice cream into the pie crust, forming a mountain of ice cream (with the center scoop as the highest point). Drizzle with hot fudge sauce and sprinkle with walnuts. Place animal crackers on top of each scoop and serve immediately. If not planning to serve right away, then place the ice cream scoops into the crust, cover loosely, and store in the freezer. Just before serving, drizzle with hot fudge sauce, sprinkle with walnuts, and place the animal crackers on each scoop.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLACK & WHITES
05/08/1998
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1 dozen
1/2 cup vegetable shortening
1 cup sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
2 squares (1 ounce each) unsweetened baking chocolate, melted
1 cup (6 ounces) semisweet chocolate chips, melted
1/2 cup milk
8 ounces (1/2 of a 16-ounce can) vanilla frosting
8 ounces (1/2 of a 16-ounce can) chocolate frosting
Preheat the oven to 350 degrees F. Coat baking sheets with nonstick cooking spray. In a large bowl, with an electric beater on medium speed, cream the shortening and sugar until light and creamy; beat in the eggs. Add the flour, baking powder, and vanilla, blending well. Stir in the melted baking chocolate, melted chocolate chips, and the milk; mix well. Drop by 1/4-cup measures onto the cookie sheets and bake for 7 to 10 minutes, or until the cookies are firm. Remove to wire racks to cool. Frost the flat side of each cookie half with vanilla frosting and half with chocolate frosting.
NOTE: The leftover icing should keep in the refrigerator for weeks.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLACK BOTTOM PECAN PIE
11/13/1998
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6 to servings
2 eggs
3/4 cup corn syrup
1/2 cup (3 ounces) semisweet chocolate chips, melted
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/4 cup sugar
1/4 teaspoon salt
1 cup pecan halves
1/2 cup sweetened flaked coconut, toasted
One 9-inch chocolate graham cracker pie crust
Preheat the oven to 375 degrees F. In a medium bowl, combine the eggs, corn syrup, melted chocolate, butter, vanilla, sugar, and salt; mix well. Stir in the pecans and coconut; mix well. Pour into the pie crust and bake for 40 to 45 minutes, or until firm in the center. Allow to cool completely before serving.
NOTE: Top each serving with a scoop of ice cream and watch it disappear!
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESECAKE IN A GLASS
07/01/1998
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6 to 8 servings
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup heavy cream, whipped
1 cup graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup granulated sugar
2 pints fresh blueberries, rinsed and patted dry
In a medium bowl, combine the cream cheese, confectioners' sugar, sour cream, and vanilla; beat until smooth. Fold the whipped cream into the chream cheese mixture until well combined. In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar; mix well. Distribute half of the crumb mixture evenly over the bottom of 6 to 8 parfait glasses or dessert dishes. Top evenly with half of the blueberries, then half of the cream cheese mixture. Repeat the layers and serve immediately, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHERRY TURNOVERS
09/29/1998
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8 servings
1 package (17 1/4 ounces) frozen puff pastry, thawed
1 can (21 ounces) cherry pie filling, drained (see Note)
1 cup confectioners' sugar
2 tablespoons water
Preheat the oven to 400 degrees F. Cut each sheet of puff pastry into four squares. Place equal amounts of cherry pie filling in the center of each square. Brush the edges with water and fold in half diagonally. Seal and crimp the edges with a fork. Bake on ungreased baking sheets for 15 to 18 minutes, or until puffed and golden. Meanwhile, in a small bowl, combine the confectioners' sugar and water; mix well. Drizzle over the warm turnovers and serve.
NOTE: You can use cherry or your favorite fruit-flavored pie filling.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE BISCOTTI
12/02/1998
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about 4 dozen
2 1/2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
5 eggs
1 teaspoon vanilla extract
1 teeaspoon baking soda
1/2 teaspoon salt
1 cup (5 ounces) whole blanched almonds
Preheat the oven to 350 degrees F. Coat a 10" x 15" rimmed cookie sheet with nonstick cooking spray. In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky. Place half of the dough on the cookie sheet; form a slightly rounded 4" x 12" loat that is about 3/4 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. Remove from the oven and reduce the temperature to 325 degrees F. Allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. Lay the slices cut side down on the cookie sheets and bake for 15 more minutes. Turn the cookies over and bake for another 15 minutes or until very crisp. Allow to cool, then store in an airtight container.
NOTE: Biscotti are very crunchy. That's why they're perfect for dunking in coffee, tea, hot chocolate, cappuccino, and espresso.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE CHIP FONDUE
10/27/1998
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4 1/2 cups
1 1/3 cups light corn syrup
1/2 pint (1 cup) heavy cream
4 cups (24 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
In a medium-sized saucepan, bring the corn syrup and heavy cream to a boil over medium heat. Remove from the heat and add the chocolate chips and vanilla, stirring until the mixture is thick and smooth. Serve in a fondue pot or in a heatproof bowl on a warming tray, stirring occasionally. Always use caution when using a warming tray.
NOTE: Chocolate fondue dippers can include chunks of pound cake and cookies, or even marshmallows and fruit slices. Whole fresh strawberries and chunks of pineapple and bananas are especially good partners. Be creative and try different combinations to come up with your own favorites.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE PEANUT BUTTER BROWNIES
02/02/1998
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9 to 12 brownies
1/2 cup creamy or crunchy peanut butter
1/4 cup (1/2 stick) butter, softened
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup self-rising flour
1 cup (6 ounces) semisweet chocolate chips
Preheat the oven to 300 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. In a medium bowl, with an electric beater on medium speed, beat the peanut butter, butter, and brown sugar until light and fluffyl. Add the eggs one at a time, beating well after each addition. Blend in the vanilla, then beat in the flour. Fold in the chocolate chips until well combined, then spread evenly in the baking pan. Bake for 45 to 50 minutes, or until golden. Remove from the oven and place the pan on a wire rack. Allow to cool completely before cutting.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE PECAN PIE
01/16/1998
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8 servings
1 cup light corn syrup
1 cup firmly packed light brown sugar
3 eggs
1 teaspoon vanilla extract
1-1/2 cups coarsely chopped pecans (see Note)
3/4 cup (4-1/2 ounces) semisweet chocloate chips
1/4 cup (1/2 stick) butter, melted
One 9-inch frozen ready-to-bake deep-dish pie shell, thawed
Preheat the oven to 350 degrees F. In a large bowl, combine the corn syrup, brown sugar, eggs, and vanilla; stir with a spoon until thoroughly mixed. Add the pecans, chocolate chips, and butter; mix well. Pour into the pie shell and bake for 55 to 60 minutes, or until firm.
NOTE: Don't be concerned if the filling in the center sinks a bit as it cools. By the way, did you know you can save some money and time by buying pecan pieces? (They're ready to go in here as is!) Look for them in the baking section of your supermarket.
"OOH IT'S SO GOOD!!"
Printable Recipe
COCONUT CREAM PIE
06/05/1998
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6 to 8 servings
1 egg yolk
1/3 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
1 tablespoon butter
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
One 9-inch prepared graham cracker pie crust
2 cups frozen whipped topping, thawed
In a medium bowl, combine the egg yolk, sugar, flour, and salt; mix well and set aside. In a medium saucepan, heat the milk over medium-high heat until hot. (Do not boil!) Slowly add 1/2 cup of the heated milk to the sugar mixture to the remaining milk in the saucepan; reduce the heat to medium-low and cook until thickened, stirring constantly. Add the butter and vanilla; stir until the butter melts. Remove from the heat and stir in the coconut. Pour into the pie crust. Chill for at least 2 hours, or until set. Top with the whipped topping just before serving.
NOTE: If desired, top the pie with 2 tablespoons toasted coconut. To toast flaked coconut, spread it on a rimmed baking sheet and bake in a preheated 350 degree oven for 3 to 5 minutes, or until golden. Watch it carefully so it doesn't burn!
"OOH IT'S SO GOOD!!"
1998 Ginsburg Enterprises Incorporated. All rights reserved.
Printable Recipe
COFFEE CAN CAKES
07/31/1998
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12 to 16 slices
1 cup water
2 tablespoons instant coffee granules
1/2 cup raisins
1 teaspoon baking soda
1 1/4 cups sugar
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon vanilla extract
1 egg
1/8 teaspoon ground cinnamon
2 cups all-purpose flour
1/4 cup chopped walnuts
Preheat the oven to 350 degrees F. Coat the inside of 2 clean coffee cans with nonstick cooking spray. In a small saucepan, combine the water, coffee granules, raisins, and baking soda. Bring to a boil and cook for 2 minutes, stirring constantly. Remove from the heat and allow to cool. In a medium bowl, cream the sugar and butter. Add the vanilla, egg, and cinnamon, beating until well mixed. Alternately stir in the flour and the cooled raisin mixture, mixing well. Fold in the nuts, then divide the batter evenly between the coffee cans. Place both cans on a baking sheet and bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool for 15 minutes, then remove from the cans and allow to cool completely. Slice and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
COOKIES 'N' CREAM PIE
03/09/1998
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6 to 8 servings
1 1/2 cups milk
1 package (4-serving size) instant vanilla pudding and pie filling
1 container (8 ounces) frozen whipped topping, thawed
1 cup coarsely crushed chocolate sandwich cookies
One 9-inch graham cracker pie crust
In a medium bowl, with an electric beater on medium speed, beat together the milk and pudding for 1 minute, until well blended. Let sit for 5 minutes. Fold in the whipped topping and crushed cookies. Spoon into the crust. Cover and freeze for at least 6 hours, or until firm.
NOTE: Before slicing the frozen pie, dip a sharp knife in warm water. And, if you'd like, you can top each slice with an additional dollop of whipped topping, a maraschino cherry, some cookie crumbs, or half a cookie.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRUNCHY PUMPKIN PIE
11/06/1998
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8 to 10 servings
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 egg
1 1/4 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
One 9-ounce graham cracker pie crust
1/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold margarine
3/4 cup chopped walnuts
Preheat the oven to 425 degrees F. In a large bowl, combine the pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, the ginger, nutmeg, and salt; mix well. Pour into the crust and bake for 15 minutes; remove the pie from the oven. Reduce the heat to 350 degrees F. In a small bowl, combine the brown sugar, flour, and the remaining 1/2 teaspoon cinnamon; using a pastry cutter or 2 knives, cut in the margarine until crumbly. Stir in the walnuts and sprinkle over the pie. Bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean. Allow to cool completely, then cover and chill until ready to serve.
NOTE: Top each slice with a dollop of whipped topping and some candy corn or a walnut half.
"OOH IT'S SO GOOD!!"
Printable Recipe
CURRIED FRUIT
11/03/1998
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9 to 12 servings
1 cup firmly packed light brown sugar
1/2 cup (1 stick) butter
1 tablespoon curry powder
2 can (15 ounces each) pear halves, drained
1 can (29 ounces) peach halves, drained
1 can (20 ounces) pineapple slices, drained
1 can (15 ounces) apricot halves, drained
1 jar (6 ounces) maraschino cherries, drained
Preheat the oven to 325 degrees F. In a medium saucepan, combine the brown sugar, butter, and curry powder over medium heat until the butter is melted and the sugar is dissolved, stirring constantly; remove from the heat. In a 9" x 13" baking dish, combine the remaining ingredients; mix well. Pour the brown sugar mixture over the fruit and bake for 55 to 60 minutes, or until hot and bubbly. Serve immediately.
NOTE: Either cold or slightly warm, leftovers make a great ice cream topping!
Printable Recipe
FAMILY-SIZED SUNDAE
07/09/1998
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12 to 15 servings
1/2 gallon vanilla ice cream, divided
3 cups banana slices (3 medium bananas), divided
1 jar (12 ounces) hot fudge sauce, warmed to pourable consistency, divided
1 container (12 ounces) frozen whipped topping, thawed, divided
1/2 cup chopped walnuts, divided
2/3 cup maraschino cherries (about 24 cherries), divided
Scoop half of the ice cream into balls and place in the bottom of a large bowl or trifle dish. Layer with 1 1/2 cups banana slices then spoon 1/2 cup of the hot fudge sauce over the bananas. Spread half of the whipped topping over the hot fudge, then sprinkle with 1/4 cup walnuts and 1/3 cup cherries. Repeat the layers then cover and freeze for at least 6 hours. Remove from the freezer 10 to 15 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
FROZEN "WATERMELON"
05/29/1998
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3 pints vanilla ice cream, slightly softened
3 pints raspberry sherbet, softened
1/2 cup (3 ounces) miniature semisweet chocolate chips
14 drops green food color
2 cups frozen whipped topping, thawed
Line an 8-cup mold or mixing bowl completely with aluminum foil. Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the bowl. (It'll probably slide down the sides a bit.) Immediately place in the freezer and freeze for about 1 hour. When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the bowl; then replace it in the freezer for about 1 hour, until firm. Place the raspberry sherbet in a medium-sized bowl and add the chocolate chips; blend until evenly mixed. Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight, or until completely hard. When ready to serve, in a small bowl, mix the green food color with the whipped topping until everly blended. Remove the mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold. Remove the mold and peel off the foil. Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve. Cut into wedges, just like fresh watermelon.
10 to 12 servings
"OOH IT'S SO GOOD!!"
1998 Ginsburg Enterprises Incorporated. All rights reserved.
Printable Recipe
FRUIT COCKTAIL SQUARES
02/19/1998
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12 to 15 servings
2 1/4 cups all-purpose flour
1 cup firmly packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 can (17 ounces) fruit cocktail, undrained
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Preheat the oven to 350 degrees F. Coat a 9" x 13" baking pan with nonstick cooking spray. In a large bowl, with an electric beater on medium speed, beat the flour, brown sugar, butter, fruit cocktail, eggs, baking soda, and salt for 2 minutes, or until smooth. Pour into the baking pan. Sprinkle the chocolate chips and pecans evely over the top. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely, then cut into squares and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
GARDEN PIE
04/17/1998
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6 to 8 servings
1 package (12 ounces) semisweet chocolate chips, melted and cooled slightly
1 container (8 ounces) frozen whipped topping, thawed
1 1/2 cups coarsely crushed chocolate sandwich cookies, divided
One 9-inch chocolate graham cracker pie crust
In a large bowl, combine the chocolate chips and whipped topping; mix well. Reserve 1/4 cup crushed cookies. Stir the remaining 1 1/4 cups crushed cookies into the chocolate mixture then spoon into the pie crust. Sprinkle the reserved cookies crumbs evenly over the top. Cover and chill for at least 2 hours before serving.
NOTE: Why not really play with this and garnish it with mint sprigs (placed in rows to represent the beginning of a garden) and a few gummy worms for color?
"OOH IT'S SO GOOD!!"
Printable Recipe
HALLOWEEN PUMPKIN CAKE
10/16/1998
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20 to 24 servings
2 packages (18.25 ounces each) devil's food cake mix, batter prepared according to package directions
1/2 teaspoon red food color
1/2 teaspoon yellow food color
2 containers (16 ounces each) white frosting
One 3-inch round sugar cookie
1 chocolate candy bar (like Babe Ruth or $100,000 Bar)
Bake the cake batter in two Bundt pans, according to the package directions. Let cool slightly, then remove from the pans and let cool completely on a wire rack. While the cakes are cooling, in a medium-sized bowl, combine the red and yellow food color with the white frosting, mixing until the frosting turns bright orange. Place 1 of the cooled cakes flat-side up on a serving platter and frost the top. Place the second cake right-side up on the top of the first cake, lining up the edges. Place the cookie in the center of the cake to cover the hole and frost the cookie and the cake lightly with the orange frosting. (The ridges in the cake should still be visible.) Place the candy bar on top of the cake, like a stem. Serve or cover loosely until ready to serve.
NOTE: Decorate your edible jack-o'-lantern with assorted goodies like gumdrops, candy corn, cookies, raisins, miniature marshmallows or chocolate chips.
"OOH IT'S SO GOOD!!"
Printable Recipe
HONEY CAKE
10/28/1998
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2 loaves
2 1/2 cups all-purpose flour
1 cup sugar
1 cup sour cream
1 cup honey
2 eggs
2 tablespoons vegetable oil
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
2 tablespoons sliced almonds
Preheat the oven to 350 degrees F. Coat two 9"x5" loaf pans with nonstick cooking spray. In a large bowl, combine all the ingredients except the almonds and beat until well blended. Pour the batter equally into the loaf pans and sprinkle each with the almonds (see Note). Bake for 45 to 55 minutes then remove to wire racks to cool completely.
NOTE: It helps the almonds stay on top of the cakes if you sprinkle them on the cake tops halfway through the baking, rather that at the beginning.
"OOH IT'S SO GOOD!!"
Printable Recipe
JULIA'S BIRTHDAY CAKE
08/14/1998
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12 to 16 servings
I'm tipping my chef's hat to someone who's been inspiring us for years with her tasty recipes and great cooking ideas: Julia Child. Today marks her 86th birthday and I'm honoring her with this yummy chocolate cake. Why not make one to celebrate someone special in your life - for a special occasion or any day!
1 package (18.25 ounces) chocolate cake mix, batter prepared according to the package directions
2 cups (1 pint) heavy cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1 pint fresh strawberries, washed
1/2 cup (3 ounces) semisweet chocolate chips, coarsely chopped
Bake the cake batter according to the package directions for two 9-inch round layers; let cool then remove from the pans. In a large bowl, beat the heavy cream and sugar until stiff peaks form. Add the vanilla; mix well. Reserve six strawberries for garnish; hull and slice the remaining strawberries. In a medium bowl, combine 2 cups whipped cream and the sliced strawberries; mix well. Invert one cake layer onto a serving plate. Spread the strawberry mixture over it. Place the second cake layer over the first, then frost the top and sides of the cake with the remaining whipped cream. Sprinkle the chopped chocolate evenly over the top and garnish with the reserved strawberries. Chill for 2 hours then serve or cover loosely and keep chilled until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
MILK SHAKES (DINER-STYLE WHITE COW)
05/26/1998
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4 to 6 servings
1 quart vanilla ice cream
1 cup milk
2 teaspoons vanilla extract
Combine all the ingredients in a blender and blend on high speed for 1 to 1 1/2 minutes, or until the mixture is smooth and thick. Serve immediately.
NOTE: As they say at the diner, "throw in the mud" to get a Black Cow by adding 3/4 cup chocolate flavor syrup in place of the vanilla extract. And if you'd like a little thinner shake, add some additional milk.
DINER LINGO:
Draw one: coffee
Hold the hail: a drink with no ice
White cow: vanilla milk shake
Black cow: chocolate milk shake
Burn one: put a hamburger on the grill
Burn the British: toasted English muffin
Adam and Eve on a raft: two poached eggs on toast
Eve with a lid on: apple pie
Bossy in a bowl: beef stew
Mike and Ike: salt and pepper
Let it walk: a "to go" order
"OOH IT'S SO GOOD!!"
1998 Ginsburg Enterprises Incorporated. All rights reserved.
Printable Recipe
NEIGHBOR'S COFFEE CAKE
11/16/1998
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12 to 15 servings
1 cup (2 sticks) plus 2 teaspoons butter, softened, divided
1 3/4 cups sugar, divided
3 eggs
3 1/4 cups all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon vanilla extract
1 can (21 ounces) blueberry pie filling
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray. In a large bowl, cream together 1 cup of the butter and 1 1/2 cups of the sugar. Add the eggs, one at a time. Add 3 cups of the flour, the baking powder, and vanilla; mix well. Spread half the batter in the baking dish. Using a wet knife, spread the pie filling evenly over the batter then dollop the remainig batter over the pie filling and spread it with a wet knife, almost covering the pie filling. In a small bowl, mix together with a fork the remaining 1/4 cup flour, 1/4 cup sugar, 2 teaspoons butter, and the cinnamon, until crumbly. Sprinkle over the batter then bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool in the baking dish on a wire cooling rack. Cut and serve.
NOTE: If you use a glass baking dish, it will cook a little faster, so adjust your baking time.
"OOH IT'S SO GOOD!!"
Printable Recipe
NUTTY CARAMEL CORN
11/20/1998
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about 13 cups
12 cups popped popcorn
1 can (12 ounces) mixed nuts
1 cup packed light brown sugar
1/2 cup (1 stick) butter
1/4 cup honey
1 teaspoon vanilla extract
Preheat the oven to 250 degrees F. In a large bowl, combine the popcorn and nuts. In a small saucepan, bring the brown sugar, butter, and honey to a boil over medium-high heat and cook for 5 minutes, stirring frequently. Remove from the heat and add the vanilla; mix well. Pour over the popcorn mixture and stir until thoroughly coated. Spoon onto two ungreased large rimmed baking sheets and bake for 1 hour, stirring every 15 minutes. Let cool completely, until crispy. Serve, or store in an airtight container until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEACH COBBLER
03/23/1998
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9 to 12 servings
3/4 cup all-purpose flour, divided
1/2 cup plus 3 tablespoons firmly packed light brown sugar, divided
1 teaspoon ground cinnamon
3 cans (16 ounces each) sliced peaches, drained
Nonstick cooking spray
Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray. In a large bowl, combine 1/4 cup flour, 1/2 cup brown sugar, and the cinnamon; mix well. Stir in the peaches until evenly coated. Place in the baking dish. In a small bowl, combine the remaining 1/2 cup flour and 3 tablespoons borwn sugar; sprinkle over the peach mixture. Spray the top with nonstick cooking spray and bake for 25 to 30 minutes, or until heated through and the top is lightly browned.
NOTE: You can serve this up with a scoop of vanilla ice cream and, for a little extra excitement, how about topping it with some raspberry preserves or raspberry sherbet to make it like a peach melba!
"OOH IT'S SO GOOD!!"
Printable Recipe
PEANUT BRITTLE
10/19/1998
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Makes about 1 pound
2 tablespoons butter, softened
1 1/2 cups sugar
1/2 cup light corn syrup
2 tablespoons water
1/4 teaspoon salt
1 1/2 cups unsalted dry-roasted peanuts
1 teaspoon baking soda
Line a large rimmed baking sheet with aluminum foil then coat with the butter. In a large saucepan, bring the sugar, corn syrup, water, and salt to a boil over high heat. Add the peanuts and continue cooking until the sugar syrup is golden and the hard ball stage is reached, stirring constantly (see Note). Remove from the heat and stir in the baking soda. Spread the peanut mixture in a thin layer on the prepared baking sheet and allow to cool completely. Break into bite-sized pieces and serve, or store in an airtight container until ready to serve.
NOTE: To test for the hard ball stage: Drop a bit of the mixture from a teaspoon into a glass of cold water. If it forms a ball and remains a ball when it touches the bottom of the glass, it has reached the hard ball stage. If not, continue to cook the mixture, then test it again after a bit. Oh-be careful when working with the hot sugar mixture!
"OOH IT'S SO GOOD!!"
Printable Recipe
PEANUT BUTTER COOKIES
02/26/1998
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about 2 dozen
1 cup sugar
1 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
Preheat the oven to 325 degrees F. In a medium bowl, combine all the ingredients; mix thoroughly. Drop the dough by teaspoonfuls onto an ungreased cookie sheet and, using a fork, press in crisscross pattern into the top of each drop. Bake for 8 to 10 minutes, or until light golden. Let cool before removing from the pan and serving.
NOTE: For a little variety, try pressing colored candies like M&M's into the cookies immediately after removing them from the oven. Kids of all ages will love them! And in case you're wondering, I'm absolutely sure that no flour is necessary in this recipe.
"OOH IT'S SO GOOD!!"
Printable Recipe
POLKA DOT CHERRY PIE
02/16/1998
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6 to 8 servings
2 packages (12 ounces each) frozen dark sweet cherries, thawed
1/2 cup sugar
1/3 cup all-purpose flour
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 package (15 ounces) folded refrigerated pie crust
Preheat the oven to 375 degrees F. In a large bowl, combine all the ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate. Spoon the cherry mixture into the crust. Place the remaining pie crust on a work surface and, using a 1-inch round cookie cutter, cut fifteen circles from the center, forming "polka dots," leaving a 1-inch border around the edge (see Note). Place the crust over the cherry mixture. Pinch together and trim the edges to seal, then flute, if desired. Bake for 35 to 40 minutes, or until the crust is golden and the filling is bubbly. Let cool before serving.
NOTE: Instead of using a cookie cutter, you can use the plastic cap of a soda bottle to cut out the polka dots - it's the right size and it works great. Serve with vanilla ice cream and they'll beg for seconds!
"OOH IT'S SO GOOD!!"
Printable Recipe
QUICK MINI ECLAIRS
04/20/1998
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Makes 1 dozen
1/2 cup frozen whipped topping, thawed
2 tablespoons seedless raspberry jam (see Note)
1 package (3 ounces) ladyfingers
1/4 cup semisweet chocolate chips
2 teaspoons vegetable shortening
In a small bowl, combine the whipped topping and jam; mix well. Split each ladyfinger and spread the raspberry mixture equally between the halves. Replace the tops of the ladyfingers and place on a baking sheet. Melt the chocolate chips and shortening in a small saucepan over medium-low heat. Drizzle over the ladyfingers and chill for at least 1 hour, or until the chocolate is firm. Serve, or cover and chill until ready to serve.
NOTE: In a jam 'cause you have no raspberry jam? Strawberry works fine, too. I've even made it a few times with orange marmalade, and what a combo that is - tangy orange with chocolate drizzle. Mmm mmm!
"OOH IT'S SO GOOD!!"
Printable Recipe
SCONES
08/31/1998
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8 scones
2 cups all-purpose flour
1/4 cup plus 1 teaspoon sugar, divided
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) room-temperture butter, cut into 4 even slices
1/3 cup sweetened dried cranberries (see Note)
1/3 cup coarsely chopped walnuts
1 can (5 ounces) evaporated milk
1 egg
Preheat the oven to 400 degrees F. In a medium bowl, combine the flour, 1/4 cup sugar, the baking powder, and salt; mix well. Cut the butter into the flour mixture until crumbly, then stir in the cranberries and walnuts. In a small bowl, whisk together the evaporated milk and egg. Add to the flour mixture and stir just until blended. On a floured surface, knead the dough 5 to 6 times, then place on an ungreased baking sheet and press into a circle about 1 inch thick and 8 inches across. Cut into 8 wedges, but do not separate. Sprinkle with the remaining 1 teaspoon sugar. Bake on the middle oven rack for 18 to 22 minutes, or until golden brown.
NOTE: Sweetened dried cranberries are available in the dried fruit section of the supermarket and make a super snack or mix-in.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUMMER BANANA SPLIT
06/26/1998
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4 servings
1/4 cup lemon-flavored yogurt
1 tablespoon sour cream
1 tablespoon light brown sugar
4 bananas, each cut in half lengthwise
1 quart rainbow sherbet
2 peaches, cut into wedges
2 plums, cut into wedges
2 kiwifruit, peeled and cut into wedges
In a small bowl, combine the yogurt, sour cream, and brown sugar; mix well and set aside. Place one cut banana in each of four banana split dishes or individual bowls. Top each with 3 scoops of sherbet. Evenly distribute the peach, plum, and kiwi wedges over the sherbet then drizzle the yogurt mixture over the top. Serve immediately.
"OOH IT'S SO GOOD!"
Printable Recipe
SWEET NOODLE PUDDING
09/21/1998
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12 to 14 servings
1/2 cup firmly packed light brown sugar
16 maraschino cherries
1/4 cup (1/2 stick) butter, melted
6 eggs
1 cup (1/2 pint) sour cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 can (20 ounces) crushed pineapple, well drained
1 package (16 ounces) fine egg noodles, cooked and drained
Preheat the oven to 350 degrees F. Coat a 10-inch Bundt pan or tube pan with nonstick cooking spray; sprinkle the brown sugar into the bottom of the pan. Place the cherries evenly over the brown sugar and pour the melted butter evenly over that; set aside. In a large bowl, with an electric beater on medium speed, beat the eggs, sour cream, granulated sugar, vanilla, and salt until well blended. Stir in the crushed pineapple, then the drained noodles. Pour evenly into the pan and bake for 70 minutes, or until the center is set and the top is lightly browned. Allow to cool for 20 minutes then invert gently onto a serving platter.
NOTE: Run a knife around the edges of the pan to help loosen it. And be careful when inverting it because it'll still be hot!
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET POTATO PIE
01/19/1998
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6 to 8 servings
2 cans (29 ounces each) sweet potatoes or yams, drained
1 can (12 ounces) evaporated milk
2 tablespoons butter, softened
2 eggs
3/4 cup firmly packed light brown sugar
1/2 cup biscuit baking mix
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat the oven to 350 degrees F. Coat a 9-inch deep-dish pie plate with nonstick cooking spray. Combine the sweet potatoes and evaporated milk in a blender and blend until smooth. Pour into a large bowl and set aside. Add the remaining ingredients to the blender and blend until well combined, scraping down the sides as needed. Add to the sweet potato mixture; mix well. Pour into the pie plate, mounding in the center, and bake for 50 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack before serving.
NOTE: It doesn't take much to make this look festive - just top each slice with a dollop of whipped topping and an additional sprinkle of cinnamon.
"OOH IT'S SO GOOD!!"
Printable Recipe
TIRAMISU PIE
12/14/1998
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8 servings
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
6 ladyfingers, split
One 9-inch prepared graham cracker pie crust
1/2 cup strong black coffee
1 tablespoon brandy extract
1 cup frozen whipped topping, thawed
1 tablespoon chocolate sprinkles
Preheat the oven to 350 degrees F. In a large bowl, beat together the cream cheese, sugar, and vanilla until well blended. Add the eggs and mix until blended. Arrange the ladyfingers on the bottom of the pie crust and drizzle with the coffee and the brandy extract. Pour the cream cheese mixture over the ladyfingers and bake for 55 to 60 minutes, or until the center is nearly set. Cool on a wire rack, then cover and chill for at least 3 hours or overnight. Cover with a thin layer of the whipped topping and top with the chocolate sprinkles just before serving.
NOTE: If you would like a more traditional taste, you can substitute a 15-ounce container of ricotta cheese. And feel free to use a lower-fat or fat-free cream cheese, ricotta cheese, or whipped topping.
"OOH IT'S SO GOOD!!"
Printable Recipe
WHITE CHOCOLATE MOUSSE TARTS
05/15/1998
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12 tarts
1 package (6 ounces) white baking bars
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon almond extract
2 cups (1 pint) heavy cream, stiffly whipped
12 single-serving graham cracker tart shells
In a small saucepan, melt the baking bars over low heat with the sweetened condensed milk; remove from the heat and stir in the almond extract. Allow to cool to room temperature. Fold into the whipped cream then spoon into the tart shells. Cover and chill for at least 4 hours, or until firm.
NOTE: Top with fresh raspberries, sliced strawberries, mini chocolate chips, crushed candies, or any favorite topping. And, if you prefer, use a thawed 8-ounce container of frozen whipped topping in place of the whipped cream.
"OOH IT'S SO GOOD!!"
Printable Recipe
WISCONSIN STATE FAIR CREAM PUFFS
08/06/1998
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1 dozen
1 cup water
1/4 cup (1/2 stick) butter, softened
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs, at room temperature
1 egg yolk
2 tablespoons milk
2 cups (1 pint) heavy cream
1/3 cup confectioners' sugar, plus extra for sprinkling
2 teaspoons vanilla extract
Preheat the oven to 400 degrees F. In a medium saucepan, bring the water, butter, and salt to a boil over medium-high heat. Add the flour all at one and stir quickly until the mixture forms a ball; remove from the heat. Add 1 egg and beat hard with a wooden spoon to blend. Add the remaining whole eggs one at a time, beating well after each addition; each egg must be completely blended in before the next egg is added. As you beat the mixture, it will change from an almost-curdled to a smooth appearance. When it is smooth, spoon 12 mounds of dough onto a large rimmed baking sheet. In a small bowl, combine the egg yolk and milk; mix well and brush over the dough. Bake for 25 to 30 minutes, or until golden. Remove to a wire rack to cool completely. In a large bowl, beat the cream with an electric beater on medium speed until soft peaks form. Add the confectioners' sugar and vanilla and beat until stiff peaks form. Cut the top third off each cooled pastry puff and fill with equal amounts of the whipped cream mixture. Replace the tops and sprinkle with the confectioners' sugar. Serve immediately, or cover and chill until ready to serve.
NOTE: For a sure way to get perfect whipped cream, chill the bowl and beaters before whipping the cream, and make sure not to overbeat it.
"OOH IT'S SO GOOD!!"
ENTREES
Printable Recipe
ALL-DAY MACARONI AND CHEESE
09/25/1998
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4 to 6 servings
8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 black pepper
Place the cooked macaroni in a 3 1/2 quart (or larger) slow cooker that has been coated with nonstick cooking spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.
"OOH IT'S SO GOOD!!"
Printable Recipe
ARTICHOKE CHICKEN
01/02/1998
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4 Servings
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts halves (1 to 1-1/2 pounds total), pounded to 1/4-inch thickness
4 tablespoons olive oil
1/3 cup soave or other dry white wine
1 package (3 ounces) sun-dried tomatoes, reconstituted according to the package instructions and sliced
1 can (14 ounces) artichoke hearts, drained and quartered
1 lemon, cut in half
In a shallow dish, combine the flour, salt, and pepper; mix well. Dip the chicken in the flour mixture, coating completely, Heat the oil in a large skillet over medium-high heat. Add the chicken and saute for 3 to 4 minutes per side, or until golden. Add the wine, sun-dried tomatoes, and artichokes. Squeeze the lemon over the chicken and cook for 2 to 4 minutes, or until the sauce begins to glaze and no pink remains in the chicken.
NOTE: I usually serve this over hot cooked rice, but for a change of pace, it's nice to substitute veal or turkey cutlets for the chicken, and serve it over pasta.
"OOH IT'S SO GOOD!!"
Printable Recipe
ASIAN KABABS
06/19/1998
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16 skewers
16 wooden or metal skewers
1/4 cup firmly packed brown sugar
1/4 cup sherry
1/4 cup soy sauce
2 teaspoons crushed garlic
2 teaspoons sesame oil
1 pound sirloin steak, 1 inch thick, sliced into 1/4-inch-thick slices
If using wooden skewers, soak them in water for 15 to 20 minutes. Preheat the grill or broiler. In a small bowl, combine all the ingredients except the steak; mix well. Add the steak, cover, and marinate in the refrigerator for 20 minutes. Thread the steak like a ribbon onto the skewers and grill or broil for 5 to 6 minutes for mediium, or until desired doneness.
NOTE: These are not the typical American type of kebabs because they've only got meat on them. Why not grill some colorful veggies at the same time? That way everything can be cooked for a different amount of time, making it all come out just right.
"OOH IT'S SO GOOD!!"
Printable Recipe
BACKYARD CLAMBAKE
08/10/1998
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2 to 4 servings
1 1/2 pounds small red creamer potatoes
2 dozen clams, cleaned
4 ears corn, husked
2 cups water
Place the potatoes in a soup pot and add enough water to cover them. Bring to a boil over high heat and cook for 10 to 15 minutes, or until almost tender; drain. Preheat the grill to medium-high heat. Place the clams in a 9" x 13" disposable aluminum pan. Place the potatoes and corn ears over the clams. Pour the water into the pan and cover tightly with aluminum foil. Place on the grill and steam for 8 to 10 minutes, or until the clams open and the corn and potatoes are tender. Serve immediately.
NOTE: Sure, you can add leftover cooked chicken or pre-cooked sausage to the pan and grill it along with the clams, potatoes, and corn.
Printable Recipe
BEEF STROGANOFF
03/27/1998
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4 to 6 servings
2 tablespoons butter
2 pounds beef bottom round, cut into 1/4-inch strips
1 large onion, chopped
1/2 pound fresh mushrooms, sliced
1 jar (12 ounces) mushroom gravy
2 tablespoons red wine (optional)
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepepr
1 package (16 ounces) egg noodles
1/2 cup sour cream
In a large skillet, melt the butter over medium heat. Add the beef and onion and saute for 5 to 7 minutes, or until no pink remains in the beef and the onion is tender. Add the mushrooms and cook for 3 minutes, or until tender. Reduce the heat to medium-low and stir in the gravy, wine (if desired), tomato paste, salt, and pepper. Cover and simmer for 35 to 40 minutes, or until the beef is tender. Meanwhile, prepare the noodles according to the package directions; drain. Add the sour cream to the beef mixture and cook for 1 more minute, or until heated through, stirring constantly. Spoon over the noodles and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEER-CAN CHICKEN
06/22/1998
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4 to 6 servings
1/2 cup barbecue sauce
1 can (12 ounces) beer, half-full of beer
1 tablespoon dreid basil
2 teaspoons paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon black pepper
One 3-to 3 1/2-pound chicken
Preheat the grill to medium-high heat. Add the barbecue sauce to the half-full can of beer. In a small bowl, combine the basil, paprika, onion powder, garlic powder, salt, and pepper; mix well and rub evenly over the chicken. Place the cavity of the chicken over the beer can so that the chicken is sitting on the can, then place on the rack in the center of the grill. Cover the grill and cook for 1 to 1 1/4 hours, or until no pink remains and the juices run clear. Carefully pour the remaining sauce from the can into a bowl, and serve with the chicken.
NOTE: This can also be made with nonalcoholic beer or, for a different flavor, you could use a half-filled can of lemonade and rub the chicken with lemon-pepper seasoning. Cooking time will vary depending on the grill used.
"OOH IT'S SO GOOD!!"
Printable Recipe
BOURBON PORK TENDERLOIN
10/08/1998
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4 to 5 servings
1 cup confectioners' sugar
2 tablespoons bourbon (see Note)
1 tablespoon water
1 teaspoon vanilla extract
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 350 degrees F. Line a 7" x 11" baking dish with aluminum foil then coat with nonstick cooking spray. In a medium bowl, combine the confectioners' sugar, bourbon, water, and vanilla; mix well and set aside. Season the pork tenderloins with the salt and pepper; place in the baking dish. Spoon half of the sugar mixture over the pork and roast for 45 minutes. Remove from the oven and spoon the remaining sugar mixture over the tenderloins. Roast for 5 to 10 minutes, or until no pink remains. Cut into 1/4-inch-thick slices and serve with the sauce from the pan.
NOTE: If you prefer, you can substitute apple cider for the bourbon. You know, lining the pan with aluminum foil makes cleanup really easy.
"OOH IT'S SO GOOD!!"
Printable Recipe
CAESAR'S SPECIAL COUNTRY RIBS
05/11/1998
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4 to 5 servings
2 1/2 to 3 pounds country-style pork ribs
1 envelope (1.2 ounces) dry Caesar salad dressing mix
1/2 cup olive oil
Juice of 1 lemon (2 to 3 tablespoons), divided
1 heaping tablespoon grated Parmesan cheese
Coaat a 9" x 13" glass baking dish with nonstick cooking spray. Place ribs in the baking dish. In a small bowl, combine the dressing mix, oil, and half of the lemon juice; mix well. Pour over the ribs, cover and chill for at least 4 hours, or overnight, turning once. Preheat the oven to 350 degrees. Uncover ribs and roast for 60 minutes. Remove from the oven and sprinkle the Parmesan cheese and the remaining lemon juice. Return to the oven and roast for 10 to 15 more minutes, or until the cheese is golden.
"OOH IT'S SO GOOD!"
Printable Recipe
CHICKEN FRICASSEE
01/07/1998
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3 to 4 servings
2 tablespoons vegetable oil
1 chicken (2-1/2 to 3 pounds), cut into 8 pieces
1 can (10-3/4 ounces) cream of celery soup
1/2 cup milk
1 tablespoon lemon juice
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, chopped
2 medium carrots, coarsely chopped
In a large skillet, heat the oil over medium-high heat. Add the chicken and brown for about 5 minutes per side. Remove the chicken to a platter and drain all but 2 tablespoons of the liquid from the pan. In a small bowl, whisk together the soup, milk, lemon juice, thyme, bay leaf, salt, and pepper. Reheat the reserved pan drippings over medium-high heat and add the onion and carrots; saute for 3 to 4 minutes, or until the onion is soft. Return the chicken to the skillet and pour the soup mixture over it. Reduce the heat to low, cover, and simmer for about 30 minutes, or until the chicken is no longer pink and the juices run clear. Remove the bay leaf before serving.
NOTE: Serve over hot cooked rice or noodles.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN OREGANO
04/13/1998
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4 to 6 servings
One 3- to 3 1/2-pound whole chicken, cut into 8 pieces
Juice of 2 lemons
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup (1/2 stick) butter, melted
1/4 cup water
1 teaspoon dried oregano
Coat a 9" x 13" baking dish with nonstick cooking spray. Place the chicken in the baking dish; pour the lemon juice over the chicken then sprinkle with the salt and pepper. Cover tightly and chill for 5 to 6 hours, or overnight. Preheat the oven to 350 degrees F. Drizzle the chicken with the mleted butter and add the water to the bottom of the baking dish. Sprinkle with the oregano. Cover tightly with aluminum foil and bake for 30 minutes; uncover and bake for 25 to 30 minutes, or until no pink remains and the juices run clear.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN POT PIE
03/02/1998
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6 to 8 servings
1 package (15 ounces) folded refrigerated pie crust (2 crusts)
1 can (10 3/4 ounces) reduced-fat condensed cream of chicken soup
1/4 cup milk
3 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots, thawed
1/2 teaspoon black pepper
1 egg, beaten
Preheat the oven to 425 degrees F. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly against the plate. In a large bowl, combine the soup, milk, chicken, peas and carrots, and pepper; mix well. Pour into the crust, then place the remaining crust over it. Trim and pinch the edges together to seal, then flute, if desired. Brush the beaten egg over the top. Using a sharp knife, cut four 1-inch slits in the top. Bake for 40 to 45 minutes, or until the crust is golden. Allow to sit for 10 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRANBERRY PORK ROAST
01/12/1998
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4 servings
4 medium potatoes, peeled and cut into 1-inch chunks
One 3-pound boneless center-cut pork loin roast, rolled and tied (see Note)
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3-1/2 quart (or larger) slow cooker, then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice. Serve with the potatoes and sauce.
NOTE: Ask your butcher to roll and tie you roast for you.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAMY PESTO SHRIMP
08/21/1998
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4 to 6 servings
1 pound linguine
1/2 cup (1 stick) butter
2 cups (1 pint) heavy cream
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
1/3 cup prepared pesto sauce
1 pound large shrimp, peeled and deveined
Prepare the linguine according to the package directions; drain, rinse, drain again then set aside and cover to keep warm. Meanwhile, in a large skillet, melt the butter over medium-low heat then stir in the cream and pepper. Cook, stirring constantly, for 6 to 8 minutes, or until the mixture is hot. Add the cheese, stirring until well mixed. Add the pesto sauce and cook for 3 to 5 minutes, or until thickened. Add the shrimp and cook for 3 to 5 minutes, or until they turn pink. Serve over the linguine.
"OOH IT'S SO GOOD!!"
Printable Recipe
CROSTINI
06/04/1998
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about 18 pieces
1 loaf (1 pound) Italian or French bread, cut into 1/2-inch-thick slices
3 tablespoons olive oil
3 cloves garlic, chopped
3/4 pound thinly sliced deli roast beef
1 jar (12 ounces) roasted peppers, drained and chopped
2 cups (8 ounces) shredded Italian cheese blend
Preheat the oven to 450 degrees. In a small bowl, combine the olive oil and garlic; brush lightly over the bread and bake for 6 to 8 minutes, or until golden. Remove the bread from the oven and layer with roast beef, roasted peppers, and cheese. Return to the oven and bake for 2 to 4 minutes, or until the cheese is melted. Serve immediately.
"OOH IT'S SO GOOD!"
1998 Ginsburg Enterprises Incorporated. All rights reserved.
Printable Recipe
DELI TURKEY POT PIE
08/27/1998
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4 to 6 servings
Two 1/2-inch-thick slices (about 1 pound) deli turkey, diced
1 can (15 ounces) mixed vegetables, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup milk
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 package (15 ounces) refrigerated pie crusts (2 crusts)
Preheat the oven to 400 degrees F. In a large bowl, combine all the ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate. Spoon the turkey mixture into the crust. Unfold the second pie crust and place over the turkey mixture. Pinch together and trim the edges to seal then flute, if desired. Using a sharp knife, cut four 1-inch slits in the top. Bake for 35 to 40 minutes, or until heated through and the crust is golden. Allow to sit for 10 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
DINNETIME PASTA
03/16/1998
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4 to 6 servings
1 pound tortellini or ravioli
3/4 cup (1 1/2 sticks) butter
1/2 pound fresh mushrooms, sliced
3 cups fresh broccoli florets
6 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook the pasta according to the package directions; drain. Meanwhile, in a large skillet, melt the butter over medium heat and add the remaining ingredients; saute for 5 to 6 minutes, or until the broccoli is tender. Stir in the cooked pasta and reduce the heat to low. Simmer for 4 to 5 minutes.
NOTE: Jusst about any fresh or frozen vegetables will work in here. As for the pasta, fresh or frozen, cheese- or meat-filled will work. Have some leftover cooked chicken or seafood? Throw it in! This can truly be your own signature recipe!
"OOH IT'S SO GOOD!!"
Printable Recipe
EASY PIG ROAST
06/29/1998
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20 to 24 servings
One 15- to 17-pound fresh ham
3/4 teaspoon garlic powder
1 1/2 teaspoons black pepper
2 cups hickory wood chips, soaked in water and drained
Preheat the oven to 350 degrees F. Line a roasting pan with aluminum foil; place the ham skin side up in the pan. In a small bowl, combine the garlic powder, salt, and pepper; mix well then rub evenly over the ham. Bake for 4 hours, basting occasionally. Preheat the grill to medium heat. If using a charcoal grill, place the wood chips on the hot charcoal. If using a gas grill, place the wood chips in a disposable aluminum pan directly on the heast surface (under the grill rack). Place the ham on the grill. Cover the grill and cook for 1 hour, or until browned and meat thermometer inserted into the center registers 170 degrees F. Remove to a cutting board and slice.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED LEMON-PEPPER CHICKEN
07/10/1998
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6 Servings
1 cup Italian dressing
2/3 cup powdered lemonade-flavored drink mix
2-1/2 teaspoons black pepper
6 boneless, skinless chicken breast halves
In a medium bowl, combine the dressing, lemonade mix, and pepper. Add the chicken, cover and marinate in the refrigerator for at least 8 hours, or overnight. Preheat the grill to medium-high heat. Place the chicken on the grill, discarding the excess marinade. Grill the chicken for 12 to 15 minutes, or until no pink remains, turning the breasts over halfway through the grilling.
OOH IT'S SO GOOD!!
!996 Ginsburg Enterprises Incorporated. All rights reserved.
Printable Recipe
HALF-TIME HOAGIES
03/20/1998
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4 servings
1 cup salsa, divided
3 tablespoons honey
4 boneless, skinless chicken breast halves ( 1 to 1 1/2 pounds total), each cut into 3 strips
1/3 cup mayonnaise
4 hoagie rolls
2 cups shredded lettuce
1 large tomato, cut into 8 slices
4 slices (4 ounces) American cheese, each cut in half
Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with nonstick cooking spray. In a shallow dish, combine 1/2 cup of the salsa and the honey; mix well. Coat the chicken strips with the salsa mixture and place on the baking sheet. Spoon the remaining salsa mixture over the chicken and bake for 20 to 25 minutes, or until no pink remains. Meanwhile, in a small bowl, combine the mayonnaise and the remaining 1/2 cup salsa; spread over the hoagie rolls. Divide the lettuce, tomato, and cheese equally on the rolls and top with the chicken. Serve immediately.
NOTE: If you prefer, you can cook the chicken ahead of time and serve these as cold hoagies. And use whichever strength salsa you and ;your gang like the most.
NOTE: If you prefer, you can cook the chicken ahead of time and serve thse as cold hoagies. And use whichever strength salsa you and your gang like most.
"OOH IT'S SO GOOD!!"
Printable Recipe
HONEY CHICKEN
10/26/1998
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3 to 4 servings
1 cup all-purpose flour
2 teasoons paprika
2 teaspoons salt
1/4 teaspoon black pepper
3/4 cup (1 1/2 sticks) butter, melted, divided
1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces
1/2 cup honey
1/4 cup lemon juice
Preheat the oven to 400 degree F. Coat a 9"x13" baking dish with nonstick cooking spray. In a shallow dish, combine the flour, paprika, salt, and pepper. Place 1/2 cup melted butter in another shallow dish. Dip the chicken pieces in the flour mixture, then in the butter, coating completely. Place skin side down in a single layer in the baking dish; bake for 30 minutes. Meanwhile, in a small bowl, combine the honey, lemon juice, and remaining 1/4 cup melted butter; mix well. Remove the chicken from the oven, turn skin side up, and pour the honey-butter sauce over the chicken. Bake for 30 more minutes, or until no pink remains in the chicken and the juices run clear. Spoon the sauce from the baking dish over the chicken and serve immediately.
NOTE: My grandchildren love this served over hot cooked rice 'cause the rice soaks up all the rich honey flavor. Give it a try!
"OOH IT'S SO GOOD!!"
Printable Recipe
HONEY-GLAZED CHICKEN
04/08/1998
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4 to 6 servings
One 3- to 3 1/2-pound whole chicken
1/4 teaspoon salt
1/4 black pepper
1/2 cup honey
4 teaspoons soy sauce
1 teaspoon hot pepper sauce
Preheat the oven to 350 degrees F. Coat a roasting pan with nonstick cooking spray. Place the chicken in the pan and season with the salt and pepper. In a small bowl, combine the remaining ingredients; mix well and brush evenly over the chicken. Bake for 1 to 1 1/4 hours, or until no pink remains and the juices run clear, basting occasionally.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOT MEATBALL SANDWICHES
03/17/1998
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4 sandwiches
1 jar (26 ounces) spaghetti sauce, divided
1/2 cup fresh bread crumbs
1 small onion, finely chopped
1/4 cup grated Parmesan or Romano cheese
1 egg
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1 pound ground beef
Four 6-inch Italian sandwich rolls
Preheat the oven to 350 degrees F. In a large bowl, combine 1/3 cup of the spaghetti sauce, the bread crumbs, onion, cheese, egg, parsley flakes, and garlic powder, mix well. Add the ground beef to the mixture and blend well. Shape into about sixteen 2-inch meatballs and arrange in a 9" x 13" baking pan. Bake for 20 minutes. Remove from the oven and drain the liquid. Pour the remaining sauce over the meatballs and return to the oven for 10 to 15 more minutes, or until no pink remains in the meatballs. Serve in the rolls.
"OOH IT'S SO GOOD!!"
Printable Recipe
LASAGNA ROLL-UPS
02/20/1998
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4 to 6 servings
1 container (2 pounds) ricotta cheese
2 cups (8 ounces) mozzarella cheese, divided
1/3 cup grated Parmesan cheese
3 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 jar (28 ounces) spaghetti sauce, divided
12 to 14 lasagna noodles, cooked according to the package directions and drained
Preheat the oven to 375 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray. In a medium bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, the Parmesan cheese, eggs, parsley, and salt until well blended. Pour half the spaghetti sauce over the bottom of the baking dish. Lay the lasagna noodles out flat, spread the filling evenly over each strip, and roll up tightly. Place the roll-ups seam side down in the baking dish; top with the remaining sauce. Sprinkle with the remaining mozzarella cheese and bake for 35 to 40 minutes, or until heated through.
NOTE: For lighter roll-ups, use reduced-fat ricotta cheese, part-skim mozzarella cheese, and even a reduced-fat spaghetti sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
LICKETY-SPLIT PASTA
03/30/1998
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4 servings
1 pound spaghetti
1 can (28 ounces) crushed tomatoes
1 pound fresh bay scallops, quartered
1 tablespoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Prepare the spaghetti according to the package directions; drain, then set aside in a large bowl and keep warm. Meanwhile, in a large saucepan, heat the tomatoes and their juice over medium heat until bubbling. Reduce the heat to medium-low and add the scallops and simmer for 2 to 3 minutes, or until the scallops turn white and are no longer translucent Stir in the parsley flakes, oregano, basil, red pepper, salt, and black pepper. Pour over the cooked spaghetti; sprinkle with Parmesan cheese and serve immediately.
NOTE: Linguine, angel hair, or your favorite kind of pasta works just as well as spaghetti! And if you'd rather use canned clams, cut-up shrimp, or imitation crabmeat, those will all work as well as the scallops.
OOH IT'S SO GOOD!!
Printable Recipe
MARDI GRAS SHRIMP
02/03/1998
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6 to 8 servings
1/2 cup (1 stick) butter
2 medium onions, chopped
1 medium green bell pepper, chopped
4 celery stalks, chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 pounds shrimp, peeled and deveined with tails left on
3/4 teaspoon ground red pepper
1 teaspoon salt
1 cup chicken broth
In a large skillet, melt the butter over medium heat. Add the onions, green pepper, celery, garlic, and flour and cook for 5 minutes, stirring frequently. Season the shrimp with the red pepper and salt and add to the skillet. Add the broth and cook for 8 to 10 minutes, or until the shrimp turns pink and the vegetables are tender-crisp, stirring occasionally.
NOTE: I like to serve this over hot cooked rice. Oh - feel free to add a little extra seasoning to make it hotter - just like they do in New Orleans!
"OOH IT'S SO GOOD!!"
Printable Recipe
MEAT LOAF CAKE
03/31/1998
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6 to 8 servings
2 to 2 1/2 pounds lean ground beef
1 medium onion, finely chopped
1 cup Italian-flavored bread crumbs
1 1/2 cups ketchup, divided
2 eggs
1/2 teaspoon salt
4 cups warm mashed potatoes
8 cherry tomatoes, halved
Preheat the oven to 375 degrees F. Coat a 10-inch Bundt or tube pan with nonstick cooking spray. In a large bowl, combine the ground beef, onion, bread crumbs, 1 cup ketchup, the eggs, salt, and pepper; mix well. Place in the prepared pan. Spread the remaining 1/2 cup ketchup over the top of the meat. Bake for 1 to 1 1/2 hours, or until the juices run clear; drain off any liquid. Allow to sit for 5 minutes, then remove to a serving platter. "Frost" the meat with the mashed potatoes and garnish the bottom edge with the cherry tomato halves.
NOTE: Feel free to decorate this "cake" any way like. Sometimes I drizzle beef gravy over the mashed potato frosting to look like chocolate glaze. Happy April Fool's Day!
"OOH IT'S SO GOOD!!"
Printable Recipe
MEDITERANEAN STEAK
02/05/1998
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4 servings
2 teaspoons olive oil
2 garlic cloves, crushed
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound sirloin, round, or strip steak, 1 inch thick
1 medium tomato, chopped
1 small onion, chopped
1 can (2.25 ounces) sliced olives, drained
2 tablespoons Italian dressing
Four 6-inch pita pockets, warmed
1/4 cup (1 ounce) crumbled feta cheese
Preheat the broiler. In a small bowl, combine the olive oil, garlic, oregano, salt, and pepper. Rub the seasoning mixture evenly into both sides of the steak. Broil the steak for 14 to 17 minutes for medium-rare, or until desired doneness, turning halfway through the cooking. Meanwhile, in a small bowl, combine the tomato, onion, olives, and Italian dressing; mix well and set aside. Cut the pitas in half, then thinly slice the steak and place it in the pita pockets. Add the tomato mixture, then the feta cheese. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
MELTING POT BEEF (BEEF STIR-FRY WITH COUSCOUS)
04/27/1998
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4 servings
One 1 1/4-pound boneless beef top sirloin steak, 1 inch thick, trimmed
1 can (14 1/2 ounces) ready-to-use beef broth
1 cup couscous
1 tablespoon olive oil
1 medium red bell pepper, cut into 1/4-inch-thick strips
1/2 cup coarsely chopped Vidalia or other sweet onion
1/2 cup honey-Dijon barbecue sauce
1 tablespoon chopped fresh parsley
Parsley sprigs for garnish
Cut the steak lengthwise in half then crosswise into 1/4-inch-thick strips; set aside. In a medium saucepan, bring the beef broth to a boil. Stir in the couscous, cover, and remove from the heat. in a large nonstick skillet, heat the oil over medium-high heat until hot. Add half the beef at a time and stir-fry for 1 to 2 minutes, or until no pink remains. Remove from the skillet with a slotted spoon; keep warm. In the same skillet, stir-fry the pepper and onion for 2 to 3 minutes, or until crisp-tender. Return the beef to the skillet; stir in the barbecue sauce. Cook for 1 to 2 minutes, or until heated through, stirring constantly. Arrange the beef mixture over the couscous, sprinkle with the chopped parsley, and garnish with the parsley springs.
NOTE: Couscous is available near the rice and pasta in the supermarket.
"OOH IT'S SO GOOD!!"
Printable Recipe
MEXICAN CHEESE MELTS (QUESADILLAS)
06/15/1998
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5 melts
2 1/2 cups (10 ounces) shredded Monterey Jack-pepper cheese
Ten 10-inch flour tortillas
2 1/2 teaspoons vegetable oil
Sprinkle 1/2 cup of the cheese over each of 5 tortillas and top with the remaining tortillas, making "sandwiches." In a large skillet, heat 1/2 teaspoon oil over medium heat. Place 1 tortilla sandwich in the skillet at a time and cook for 3 to 4 minutes, or until the cheese is melted, turning halfway through the cooking. Remove to a covered platter and repeat with the remaining sandwiches. Cut each finished quesadilla into 4 wedges and serve.
NOTE: I like to serve these with sour cream, salsa, and sliced scallions. And for added cheese flavor, after turning the quesadillas, I brush the top of each one with an additional 1/2 teaspoon vegetable oil then sprinkle with a teaspoon of grated Parmesan cheese.
"OOH IT'S SO GOOD!!"
Printable Recipe
OVEN-CRISPED CHICKEN
09/28/1998
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4 to 6 servings
1 chicken (2 1/2 to 3 pounds), cut into eighths and skin removed
2 teaspoons salt
1 teaspoon black pepper
2/3 cup all-purpose flour
2 eggs
1/4 cup milk
6 cups toasted rice cereal, coarsely crushed
1 teaspoon garlic powder
Preheat the oven to 350 degrees F. Coat a large roasting rack with nonstick cooking spray and place in a large roasting pan. Sprinkle the chicken with the salt and pepper. Place the flour in a shallow dish. In a small bowl, combine the eggs and milk; whisk until well combined. In a large bowl, combine the cereal crumbs and garlic powder; toss to mix well. Dip the chicken in the flour, then the egg mixture, then the cereal mixture, completely coating the chicken each time. Place the coated chicken on the rack. Bake for 50 to 55 minutes, or until no pink remains and the juices run clear.
NOTE: You may want to add some onion powder, an Italian or Greek seasoning blend, or even a little "heat" - you know what your group likes best!
"OOH IT'S SO GOOD!!"
Printable Recipe
QUICK QUICHE
09/08/1998
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6 to 8 servings
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) Swiss cheese
One 9-inch frozen ready-to-bake pie shell, thawed
1/2 cup real bacon bits
2 eggs
1 cup milk
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
Preheat the oven to 350 degrees F. In a medium bowl, combine the cheeses and sprinkle half of the mixture into the pie shell. Sprinkle with the bacon bits, then cover with the remaining cheese. In a small bowl, combine the eggs, milk, onion powder, and pepper and beat until thoroughly mixed. Pour over the cheese and sprinkle with the nutmeg. Bake for 40 to 45 minutes, or until firm and a wooden toothpick inserted in the center comes out clean. Cool for 5 minutes before slicing into wedges.
NOTE: Go ahead - mix and match your favorite cheeses. This even a great way to use up any bits of leftover cheese you've got in the back of your fridge.
"OOH IT'S SO GOOD!!"
Printable Recipe
RAINBOW SPUDS
02/10/1998
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4 Servings
2 pounds all-purpose or waxy potatoes, peeled and cut into 2-inch chunks
1/2 teaspoon salt
1/3 cup milk
3 tablespoons butter
Place the potatoes in a medium saucepan and add enough water to cover them; add the salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 30 minutes, or until very tender; drain well. Return the potatoes to the saucepan over low heat. Mash with a potato masher or fork. Add the milk and butter and continue mashing until smooth and well-blended.
NOTE: Here's how we get our rainbow-colored potatoes:
For HOT PINK POTATOES: Add 2 cans (8 1/4 ounces) beets, drained, to the cooked potatoes and mash. For a smoother texture, puree the beets in a food processor before adding.
For GREEN POTATOES: Add 2 whole, peeled garlic cloves to the potatoes before cooking. Thaw a 10-ounce package of frozen chopped spinach and squeeze dry. Add to the cooked potatoes and mash. Season with nutmeg.
For CARROT OR PARSNIP MASHED POTATOES: Substitute 1 pound peeled carrots or parsnips, cut into 1/2-inch slices, for 1 pound of the potatoes. Cook parsnips along with the potatoes and mash as above until well combined.
"OOH IT'S SO GOOD!!"
Printable Recipe
RUEBEN LASAGNA
03/06/1998
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6 to 8 servings
1 can (27 ounces) sauerkraut, rinsed and drained
1 pound sliced deli corned beef, coarsely chopped
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 bottle (8 ounces) Thousand Island dressing
1 1/4 cups milk
1 medium onion, chopped
1 taspoon dry mustard
9 oven-ready ("no-boil") lasagna noodles (see Note)
1 cup (4 ounces) shredded Swiss cheese
1/2 cup plain bread crumbs
1 tablespoon butter, melted
Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray. In a medium bowl, combine the sauerkraut and corned beef; mix well. In another medium bowl, combine the soup, dressing, milk, onion, and mustrard; mix well then spread 1/2 cup of the mixture over the bottom of the baking dish. Place three lasagna noodles over the soup mixture. Top with half of the corned beef mixture then half of the remaining soup mixture. Layer with three more lasagna noodles then the remaining corned beef mixture. Add the remaining three lasagna noodles then cover with the remaining soup mixture. Sprinkle the Swiss cheese then the bread crumbs over the top and drizzle with the butter. Cover with aluminum foil and bake for 45 to 50 minurtes, or until bubbly. Uncover and bake for 5 to 10 more minutes, or until golden. Allow to sit for 5 to 10 minutes, then cut and serve.
NOTE: Oven-ready lasagna noodles are thinner than traditional lasagna noodles, so they don't need to be boiled before using. You can usually find them near the regular lasagna noodles at the supermarket.
"OOH IT'S SO GOOD!!"
Printable Recipe
SHOW-OFF BEEF TENDERLOIN
09/14/1998
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10 to 12 servings
1 whole beef tenderloin (5 to 6 pounds), trimmed
6 garlic cloves, peeled and slivered
1 cup soy sauce
1/4 cup olive oil
1/2 teaspoon hot pepper sauce
1 cup port wine, or other dry red wine
1 teaspoon black pepepr
1 teaspoon dried or 1 fresh sprig thyme
1 bay leaf
Make small slits in the tenderloin and insert the garlic slivers; set aside. In a large bowl, combine all the remaining ingredients; mix well. Add the tenderloin, cover, and marinate in the refrigerator for at least 6 hours, or overnight. Preheat the oven to 425 degrees F. Coat a roasting pan with nonstick cooking spray. Remove the meat from the marinade and place in the pan, discarding the marinade. Roast the meat for 35 to 40 minutes for medium-rare, or to desired doneness. Allow to sit for 15 mintues before slicing crosswise to serve.
NOTE: Adapted and reprinted with permission from "The Show Boat Cookbook."
Printable Recipe
SHRIMP DIABLO
08/03/1998
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4 servings
1 pound shrimp, peeled and deveined, with tails left on
1 can (2.25 ounces) chopped green chilies, drained
1 tablespoon butter
1 medium tomato, diced
1 medium celery rib, diced
1/2 teaspoon yellow mustard
1/3 cup orange juice
Heat a large nonstick skillet over medium-heat, then sear the shrimp for 2 to 3 minutes, or until pink. Stir in the remaining ingredients, reduce the heat to low, and simmer for 5 to 6 minutes, or until heated through. Serve immediately.
NOTE: Try serving this over cooked pasta or rice. If you want, go ahead and substitute scallops or imitation crabmeat for the shrimp.
"OOH IT'S SO GOOD!!"
Printable Recipe
SHRIMP ON THE "BARBIE"
06/16/1998
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4 servings
1 pound large shrimp, peeled and deveined, with tails left on
1 cup Bloody Mary mix
4 wooden or metal skewers
In a large resealable plastic storage bag, combine the shrimp and Bloody Mary mix. Seal and marinade in the refrigerator for at least 2 hours. If using wooden skewers, soak them in water for 15 to 20 minutes. Preheat the grill to medium-high heat. Thread the shrimp onto the skewers and grill for 3 to 4 minutes per side, or until the shrimp turn pink.
NOTE: For an even easier way to prepare this, forget about the skewers and place the shrimp directly on a fish grill rack or in a hinged grill basket.
"OOH IT'S SO GOOD!!"
Printable Recipe
SLOPPY JOES
05/04/1998
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6 to 8 servings
2 to 2 1/2 pounds ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cans (15 ounces each) tomato sauce
2 tablespoons light or dark brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
8 sandwich or hamburger buns, split
In a large skillet, brown the ground beef, onion, and green pepper over medium-high heat for 7 to 9 minutes; drain off the excess liquid. Add the remaining ingredients except the buns; mix well. Reduce the heat to low and simmer for 8 to 10 minutes, sitrring occasionally. Serve on the buns.
NOTE: For some extra zing, add 1 teaspoon hot pepper sauce with the other flavorings. And don't forget to put out extra na;kins!
"OOH IT'S SO GOOD!!"
Printable Recipe
SMOTHERED CHICKEN
11/30/1998
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4 to 6 servings
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
One 3- to 3 1/2-pound chicken, cut into 8 pieces and rinsed (not dried)
1/3 cup vegetable oil
4 medium onions, thinly sliced
1 pound fresh mushrooms, sliced
2 cans (10 3/4 ounces each) condensed cream of mushroom soup
1/2 cup white Zinfandel wine
In a shallow dish, combine the flour, salt, and pepper; mix well. Dip the chicken in the flour mixture, coating well. In a soup pot, heat the oil over medium heat. Cook the coated chicken in batches for 4 to 5 minutes per side, until browned. Drain on a paper towel-lined platter. Add the onions and mushrooms to the pot and saute for 5 minutes. Return the chicken to the pot and stir in the soup and wine. Reduce the heat to medium-low, cover, and simmer for 55 to 60 minutes, or until the chicken is tender and no pink remains, stirring occasionally.
NOTE: Why not make this a complete meal by serving it over cooked rice or curly noodles?
"OOH IT'S SO GOOD!!"
Printable Recipe
SNAPPY STEAK
09/11/1998
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1 1/2 pounds beef top round or boneless top sirloin steak, about 1 inch thick
2 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat the broiler. Place the steak on a broiler pan or rimmed baking sheet that has been coated with nonstick vegetable spray. In a small bowl, combine the remaining ingredients; mix well and spread over the steak, coating well. Broil for 16 to 19 minutes for medium-rare, or to desired doneness beyond that, turning halfway through the cooking.
NOTE: If you want to add chopped scallions, a crushed clove of garlic, fresh herbs, or another favorite touch, go ahead.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPANISH-STYLE CHICKEN
10/12/1998
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4 to 6 servings
1/3 cup olive oil
One 3- to 3 1/2-pound chicken, cut into 8 pieces
1 cup white wine
1 cup chopped fresh parsley
1 tablespoon minced fresh garlic
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
Heat the oil in a soup pot over medium-high heat. Add the chicken and saute for about 15 minutes, or until golden on all sides, turning occasionally. Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and simmer for 30 to 35 minutes, or until the chicken is tender and no pink remains. Remove the bay leaf and serve.
NOTE: Serve over rice for a traditional Spanish favorite. And use your gang's favorite parts or whatever's on sale - just adjust your cooking time accordingly.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPICY SPUD CHICKEN
02/13/1998
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3 to 4 servings
1/3 cup butter, melted
2/3 cup instant mashed potato flakes
3 tablespoons dry taco seasoning mix
1/8 teaspoon ground red pepper
1/3 cup grated Parmesan cheese
One 2 1/2-to 3-pound chicken, cut into eight pieces
Preheat the oven to 375 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray. Place the melted butter in a shallow dish. In a large bowl, combine the remaining ingredients except the chicken. Dip the chicken pieces into the melted butter, then the potato mixture, coating well. Place the chicken in the baking dish and bake for 45 to 60 minutes, or until golden and no pink remains in the chicken.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUPER STUFFED PIZZA
01/23/1998
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8 servings
1/2 pound Italian sausage, casings removed
1/2 pound fresh mushrooms, sliced
1 small onion, chopped
1 small green bell pepper, chopped
Two 17-ounce frozen thin-crust cheese pizzas, thawed
1 tablespoon olive oil
1 cup (4 ounces) shredded mozzarella cheese (See Note)
Preheat the oven to 375 degrees F. Place a 2-1/2-foot sheet of aluminum foil on a 12 to 14 inch pizza pan. In a large skillet, cook the sausage, mushrooms, onion, and pepper over medium-high heat for 10 minutes, stirring occasionally until the sausage is browned and the vegetables are fork-tender; drain. Place 1 pizza cheese side up on the pan and spread the sausage mixture evenly over the pizza. Top with the remaining pizza cheese side down, pressing the pizzas together. Fold and seal the aluminum foil over the stuffed pizza. Bake for 20 to 25 minuters, or until heated through. Uncover the pizza; brush the top with the oil and sprinkle evenly with the cheese. Bake, uncovered, for 15 to 20 minutes, or until the cheese is golden.
NOTE: Don't stop here! Include your favortie pizza toppings and, for a little extra punch, substitute Italian cheese blend for the mozzarella. Buon appetito!
"OOH IT'S SO GOOD!!"
Printable Recipe
SURF AND TURF
07/27/1998
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LOBSTER AND TENDERLOIN KEBABS (4 servings)
Four 10-inch skewers
4 beef tenderloin fillets (6 ounces each), each cut into 4 pieces
4 lobster tails (5 ounces each), removed from the shell and each cut into 3 pieces
1/2 cup (1 stick) butter, melted
If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to high heat. Alternately thread 4 pieces of tenderloin and 3 pieces of lobster onto each skewer. Grill for 5 to 6 minutes per side, or until the lobster is cooked through and the tenderloin is cooked to desired doneness. Serve with melted butter for dipping.
NOTE: Season the cooked tenderloin with salt and pepper, if desired.
SCALLOP AND STEAK KEBABS (4 servings)
Four 10-inch skewers
One 1-pound beef flank steak, cut across the grain into thin strips
1 pound sea scallops
2 tablespoons teriyaki sauce
If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to high heat. Alternately thread 2 strips of steak and 4 scallops onto each skewer. Brush completely with the teriyaki sauce and grill for 4 to 5 minutes per side, or until the steak is cooked to desired doneness and the scallops are cooked through. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
TACO CHICKEN
07/20/1998
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4 to 6 servings
2 tablespoons dry taco seasoning mix (from a 1.25-ounce package) (see Note)
1 teaspoon chili powder
1/4 teaspoon salt
1 1/4 to 1 1/2 pounds boneless, skinless chicken thighs
Regular or flavored nonstick cooki
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