2002
Mr. Food Television Recipes
2002
Ginsburg Enterprises Incorporated. All rights reserved.
This page was updated
May 17, 2006 at 09:26
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Table of Contents
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APPETIZERS/BEVERAGES
08/05/2002 CHILLED HOT CHOCOLATE
BREADS
12/27/2002 BLUEBERRY MUFFINS
07/08/2002 BLUEBERRY NUT BREAD
09/05/2002 CARROT BAKE
12/19/2002 CHEESY COCKTAIL MUFFINS
02/21/2002 CORN PUDDING
01/21/2002 COUNTRY MUFFINS
05/06/2002 FRENCH TOAST LOAF
12/23/2002 FRENCH TOAST ROLL-UPS
01/15/2002 HERB FOCACCIA (FLATBREAD)
09/25/2002 LEMON POPPY SEED BREAD
08/22/2002 STACK-'EM-UP PANCAKES
04/25/2002 VEGETABLE PANCAKES
DESSERTS
10/18/2002 APPLE COFFEE CAKE
12/20/2002 BABA AU RHUM
06/24/2002 BERRY BERRY PIE
09/09/2002 BLACK FOREST CAKE
05/21/2002 BLOOMIN' CUPCAKES
04/01/2002 BURGERS & FRIES SURPRISE
03/26/2002 CATERPILLAR CAKE
11/25/2002 CHERRY CORDIAL DESSERT
05/13/2002 CHOCOLATE ALMOND BARK
06/03/2002 CHOCOLATE COCONUT CHILLERS
05/17/2002 CHOCOLATE MILK SHAKES
05/14/2002 CHOCOLATE POTS
01/04/2002 CHOCOLATE SOUR CREAM CAKE
02/22/2002 COCONUT CREAM PIE
03/22/2002 COLD FUDGE CAKE
09/26/2002 COOKIE TARTS
05/31/2002 CORNFLAKE COOKEIS
10/25/2002 CREAMY PUMPKIN MOUSSE
01/18/2002 CRUNCHY OAT-APRICOT BARS
09/12/2002 DESSERT GARNISH/CHOCOLATE MOUSSE CAKE
05/15/2002 DOUBLE CHOCOLATE BARS
04/22/2002 FROZEN MUD PIE
08/19/2002 FRUIT MEDLEY PIE
11/08/2002 GINGERBREAD COOKIES
07/24/2002 GRILLED BANANA SPLIT
03/14/2002 GRUNTS, COBBLERS, AND MORE
12/11/2002 HOLIDAY FUDGE
11/26/2002 HOMEMADE WHIPPED CREAM
07/18/2002 HOMESTYLE CHOCOLATE CAKE
09/19/2002 HONEY MOUSSE
02/01/2002 KRISPY CAKE
11/12/2002 LAUDERDALE DREAM SHAKE
08/21/2002 MACADAMIA TURTLES
09/30/2002 MY OWN PIE CRUST
08/29/2002 ORANGE DREAM CAKE
04/05/2002 OVERNIGHT COFFEE CAKE
03/13/2002 PEANUT BUTTER AND JELLY ICE CREAM PIE
01/30/2002 PEAR SQUARES
04/08/2002 PECAN TASSIES
11/19/2002 PUFF SHELLS
08/16/2002 RASPBERRY BROWNIE BOWL
07/02/2002 RED, WHITE, AND BLUE MILK SHAKES
05/10/2002 REVERSE FONDUE
02/15/2002 SLUMBER PARTY CAKE
09/03/2002 SNACKIN' CONES
05/27/2002 SODA POP CAKE
08/13/2002 SOUTHERN AMBROSIA
10/29/2002 SPIDERWEB CAKE
07/19/2002 STRAWBERRY MOUSSE
11/15/2002 SUNSHINE CHEESECAKE
02/25/2002 TOMATO SOUP CAKE
02/07/2002 VALENTINE'S DAY CHOCOLATE CUPS
07/29/2002 WATERMELON ICE
06/26/2002 WHOOPIE PIES
04/19/2002 ZUCCHINI COOKIES
ENTREES
06/25/2002 AMISH COUNTRY CASSEROLE
03/04/2002 ASIAN WRAPS
01/25/2002 BAKED ITALIAN HEROS
11/18/2002 BARBECUED SHORT RIBS
08/27/2002 BONELESS TURKEY BREAST
08/09/2002 CHEESE "STEAK" PIZZA
02/28/2002 CHEESEBURGER BAKE
05/24/2002 CHICKEN & POTATO SALAD
03/11/2002 CHICKEN AND BROCCOLI POCKETS
02/19/2002 CHICKEN FRICASSEE
09/20/2002 CHICKEN PAPRIKASH
01/24/2002 CHICKEN RIBS
08/12/2002 CHICKEN ROLL-UPS
04/02/2002 CHICKEN THIGHS CACCIATORE
10/24/2002 CHICKEN...YOUR PASSPORT TO THE WORLD
10/21/2002 COLA MEATBALLS
01/10/2002 CORN 'N' CHICKEN BAKE
01/17/2002 CORN BREAD-CRUSTED PORK CUTLETS
02/11/2002 COUNTRY CHICKEN & RICE
01/29/2002 CRISPY CALAMARI
04/18/2002 CROWN ROAST OF LAMB
04/30/2002 CURRIED SHRIMP
10/08/2002 DEVILED CRAB
03/18/2002 DRESSED-UP PORK ROAST
05/09/2002 EASY EGGS BENEDICT
01/28/2002 FANCY FAST GREEK CHICKEN
12/05/2002 FIRECRACKER BARBECUED PORK
03/15/2002 FISH PARMIGIANA
09/06/2002 GARLIC BEEF
03/08/2002 GLAZED CORNED BEEF
08/07/2002 GRILLED CATFISH
07/16/2002 GRILLED LONDON BROIL
07/26/2002 HATS-OFF CHICKEN
10/11/2002 ITALIAN LAYER BAKE
09/27/2002 KUNG PAO BEEF
12/06/2002 LAYERED MACARONI & CHEESE
11/13/2002 MAHIMAHI FINGERS
03/29/2002 MAPLE-GLAZED HAM
11/01/2002 MUSTARD-PECAN CHICKEN
12/03/2002 OLD-FASHIONED ROAST BEEF
04/09/2002 ONE-POT PASTA PRIMAVERA
06/07/2002 OUR FAVORITE MEAT LOAF
05/23/2002 PESTO PORK
11/11/2002 PINA COLADA CHICKEN
10/10/2002 PORK CHOP CASSEROLE
04/26/2002 PORK LO MEIN
12/09/2002 QUICK ASIAN CHICKEN
10/04/2002 QUICK EGGPLANT PARMIGIANA
03/01/2002 RIGATONI TOSS
07/09/2002 ROOT BEER CHICKEN
05/20/2002 ROUND'EM-UP BURGERS
12/10/2002 SALMON FLORENTINE
06/19/2002 SAUSAGE-STUFFED PEPPERS
12/31/2002 SHORTCUT SEAFOOD NEWBURG
07/12/2002 SHRIMP BAKE
11/14/2002 SHRIMP SALAD WRAP
04/29/2002 SMOTHERED BEEF AND PEPPERS
12/16/2002 SOUTHWESTERN SKEWERS
10/07/2002 SPICY RIGATONI
04/11/2002 SPICY SHRIMP
04/12/2002 SPINACH BAKE
09/24/2002 SPINACH SOUFFLE
11/04/2002 STEAK FLORENTINE
03/28/2002 STOVETOP ROAST
10/28/2002 STOVETOP TUNA CASSEROLE
03/20/2002 SWEET 'N' SPICY SHRIMP
09/13/2002 TANGY PORK CHOPS
07/23/2002 TEN-MINUTE SCALLOPS
06/14/2002 TROPICAL RIBS
10/15/2002 TURKEY-PARMESAN MINI MEAT LOAVES
08/02/2002 VEAL PARMESAN BURGERS
06/27/2002 WALNUT CHICKEN
MISCELLANEOUS
06/17/2002 BAKED BEAN FRITTERS
08/23/2002 BUTTER GRILL TOPPERS
06/10/2002 COLD SESAME NOODLES
12/12/2002 COMPANY STRATA
12/13/2002 CRAB SPREAD
12/30/2002 FESTIVE PUNCH
12/02/2002 FRIED PASTA
03/07/2002 FROZEN FOODS STORAGE GUIDE
01/07/2002 GRAPEFRUIT SALSA
01/16/2002 HOT ARTICHOKE SPREAD
03/27/2002 LIVER PATE
08/14/2002 MICROWAVE PICKLES
06/11/2002 OUR OWN FRENCH DRESSING
05/07/2002 SUBSTITUTIONS TO SAVE THE DAY
04/17/2002 TOP TEN CAKE TIPS
01/01/2002 VEGGIE FRITTATA
SOUPS/SALADS
12/17/2002 "ALMOST GUMBO"
06/04/2002 ASIAN POTATO SALAD
02/08/2002 BLACK BEAN CHILI
11/07/2002 CHINESE CHICKEN SOUP
08/30/2002 COUSCOUS SALAD
01/14/2002 CREAMY TOMATO SOUP
08/01/2002 CURRIED RICE SALAD
06/28/2002 GARDEN PASTA SALAD
01/31/2002 GARLIC SOUP
06/21/2002 GRAPEVINE SALAD
09/17/2002 MACARONI AND CHEESE SOUP
08/06/2002 MINT PARSLEY SALAD
07/17/2002 NAVY BEAN SOUP
05/08/2002 PASTA FRUIT SALAD
02/20/2002 PEPPER POT SOUP
09/23/2002 PIZZA PASTA SALAD
10/17/2002 POTATO CHEESE SOUP
10/31/2002 PUMPKIN CHEESECAKE SOUP
01/22/2002 READY-TO-GO-CHILI
04/23/2002 SOUTH-OF-THE-BORDER STEW
06/20/2002 STACKED TOMATO SALAD
08/26/2002 SUMMER TOMATO SALAD
03/19/2002 SUPER OLIVE SALAD
07/01/2002 SWEET & SOUR COLESLAW
03/25/2002 TORTELLINI SOUP
05/30/2002 TUNA TWIST
12/26/2002 WILD RICE SOUP
VEGETABLES
04/16/2002 ASPARAGUS PARMIGIANA
04/15/2002 BUFFALO CHEESE FRIES
10/30/2002 BUTTERY CABBAGE
05/03/2002 COUNTRY-STYLE GREEN BEANS
02/04/2002 CREAMY POTATOES
01/11/2002 DILLY CARROTS
07/22/2002 ITALIAN VEGGIE MEDLEY
10/14/2002 SQUASH BAKE
11/21/2002 THE ORIGINAL GREEN BEAN CASSEROLE
05/28/2002 VEGGIES ON THE GRILL
APPETIZERS/BEVERAGES
Printable Recipe
CHILLED HOT CHOCOLATE
08/05/2002
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4 to 5 servings
4 envelopes (1 ounce each) instant hot cocoa mix (1/2 cup total)
1-1/2 cups warm water
1-1/2 cups half-and-half
2 scoops vanilla ice cream
1. In a blender jar, dissolve the hot cocoa mix in the warm water.
2. Add the half-and-half and ice cream, and blend on high speed until smooth and creamy. Serve immediately.
SERVING TIP: Even though this is served cold, you can still top each serving with a few mini marshmallows, if you'd like.
"OOH IT'S SO GOOD!!"
BREADS
Printable Recipe
BLUEBERRY MUFFINS
12/27/2002
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1 dozen
1-1/4 cups plus 2 tablespoons sugar, divided
1/2 cup (1 stick) butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 package (12 ounces) frozen OR 1 pint fresh blueberries
1. Preheat the oven to 375 degrees. Line 12 muffin cups with paper baking cups and coat with nonstick cooking spray.
2. In a large bowl, with an electric beater on medium speed, beat the 1-1/4 cups sugar and the butter until creamy. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder, and salt; beat well. Add the milk and vanilla and beat until thoroughly combined.
3. Mash 1/2 cup blueberries and stir into the batter. Stir in the remaining whole bleuberries and spoon into the baking cups, distributing the batter evenly.
4. Sprinkle the tops with the remaining 2 tablespoons sugar and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.
ONE RECIPE = TWO GREAT TASTES! Use this recipe to make chocolate chip muffins by replacing the blueberries with 1 cup chocolate chips!
"OOH IT'S SO GOOD!!"
Printable Recipe
BLUEBERRY NUT BREAD
07/08/2002
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18 servings
1 pint blueberries, rinsed but not dried
3 cups plus 3 tablespoons whole wheat flour, divided
2 cups sugar
1 cup chopped pecans
1 cup vegetable oil
1/2 cup water
4 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1. Preheat the oven to 350 degrees. Coat two 9" x 5" loaf pans with nonstick cooking spray.
2. In a medium bowl, combine the damp blueberries and 3 tablespoons flour; toss to coat evenly.
3. In a large bowl, combine the remaining ingredients; mix well. Carefully stir in the coated blueberries then spoon the mixture into the loaf pans.
4. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool slightly then remove to a wire rack to cool completely. Serve, or cover until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CARROT BAKE
09/05/2002
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6 to 8 servings
3 jars (4 ounces each) carrot baby food
1/2 cup (1 stick) butter, melted
3 eggs
1 cup all-purpose flour
1 cup packed light brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large bowl, combine the carrots and butter; mix well. Add the remaining ingredients and mix until well blended.
3. Pour into the baking dish and bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
OPTIONS: Even though your gang will love this just the way it is, when you want a change, use baby-food squash, pumpkin or corn in place of the carrots.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESY COCKTAIL MUFFINS
12/19/2002
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4 dozen
3/4 cup (1-1/2 sticks) butter
2 cups (8 ounces) shredded sharp Cheddar cheese
2 cups self-rising flour
1 cup sour cream
2 tablespoons chopped frozen or fresh chives
1. Preheat the oven to 375 degrees.
2. In a medium saucepan, melt the butter over medium heat. Add the cheese, and cook for 2 minutes, stirring constantly.
3. Stir in the flour, sour cream, and chives until well combined. Spoon the batter into ungreased miniature (1-3/4") muffin pans, filling 2/3 full.
4. Bake for 20 to 22 minutes, until golden and a wooden toothpick inserted in the center comes out clean. Immediately remove muffins from pans.
"OOH IT'S SO GOOD!!"
Printable Recipe
CORN PUDDING
02/21/2002
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A favorite of Dwight Eisenhower
6 to 8 servings
1 can (17 ounces) whole kernal corn, drained
1 can (16-1/2 ounces) cream-style corn
1/4 cup milk
1/4 cup sugar
2 eggs, beaten
2 tablespoons cornstarch
1-1/2 cups crushed butter crackers, divided
1. Preheat the oven to 350 degrees. Coat a 1-1/2 quart casserole dish with nonstick cooking spray.
2. In a large bowl, combine all the ingredients except 1/2 cup crushed crackers; mix well. Spoon the mixture into the casserole dish.
3. Sprinkle with the remaining 1/2 cup crushed crackers and bake for 45 to 50 minutes, or until golden and set. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
COUNTRY MUFFINS
01/21/2002
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1 dozen muffins
1-1/4 cups old-fashioned rolled oats, divided
1-1/4 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 can (15 ounces) sweet potatoes or yams, drained and mashed
1 cup packed light brown sugar, divided
1/3 cup vegetable oil
1/4 cup skim milk
1 egg
2 teaspoons vanilla extract, divided
1 tablespoon butter, melted
1. Preheat the oven to 400 degrees. Line 12 muffin cups with paper baking cups. In a large bowl, combine 1 cup oats, 1 cup flour, the baking powder, baking soda, cinnamon, and nutmeg; mix well.
2. Stir in the sweet potatoes, 3/4 cup brown sugar, oil, milk, egg, and 1 teaspoon vanilla; mix until well moistened. Fill the muffin cups 3/4 full with the batter.
3. In a medium bowl, combine the remaining 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon vanilla, and the butter; mix well and sprinkle over the batter. Bake for 15 to 20 minutes, or until golden. Serve warm or allow to cool.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRENCH TOAST LOAF
05/06/2002
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4 to 6 servings
1 cup (1/2 pint) half-and-half
4 eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 cups bread cubes (see Tips)
1. Preheat the oven to 350 degrees. Coat a 9-by 5-inch loaf pan with nonstick cooking spray.
2. In a large bowl, combine all the ingredients except the bread cubes; mix well. Stir in the bread cubes and allow to sit for 10 minutes, or until all the liquid has been absorbed.
3. Spoon mixture into the loaf pan and bake for 55 to 60 minutes, or until golden. Remove from pan, slice, and serve.
TIPS:
You can make this with any type of leftover bread and, for a colorful loaf, you might even want to use a mixture of light and dark varieties.
I like to top each slice with a sprinkle of confectioners' sugar and serve with maple syrup and cut fresh fruit.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRENCH TOAST ROLL-UPS
12/23/2002
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2 dozen
1 package (8 ounces) cream cheese, softened
1 egg yolk
1 cup sugar, divided
24 slices white sandwich bread
1 tablespoon ground cinnamon
3 tablespoons butter, melted
1. In a medium bowl, beat the cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.
2. Cut the crust off each slice of bread then roll out each slice with a rolling pin. Spread the cheese mixture over the bread, distributing evenly. Roll up each slice jelly roll style and place seam side down on a baking sheet.
3. In a shallow dish, mix the remaining 3/4 cup sugar and the cinnamon. Brush the butter over the roll-ups then roll them in the cinnamon-sugar mixture, until completely coated. Repeat with the remaining roll-ups, placing them on the baking sheet after coating.
4. Cover and freeze for at least 2 hours, or up to 2 months.
5. Just before serving, preheat the oven to 400 degrees. Bake the roll-ups for 10 to 12 minutes, or until golden brown.
"OOH IT'S SO GOOD!!"
Printable Recipe
HERB FOCACCIA (FLATBREAD)
01/15/2002
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6 to 8 servings
1 pound store-bought pizza or bread dough (see Option)
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried minced garlic
1/8 teaspoon salt
1. Preheat the oven to 400 degrees. Coat a 10" x 15" rimmed baking sheet with nonstick cooking spray.
2. Using your fingertips or the heel of your hand, spread the dough to cover the bottom of the baking sheet. Prick the dough several times with a fork or paring knife and brush with the oil.
3. In a small bowl, combine the remaining ingredients and sprinkle over the dough. Bake for 8 to 10 minutes, or until the crust is crisp and brown. Cut and serve.
OPTION: A 10- to 11-ounce tube of refrigerated pizza crust can also be used. Just unroll, place on the baking sheet, and proceed as directed.
"OOH IT'S SO GOOD!!"
Printable Recipe
LEMON POPPY SEED BREAD
09/25/2002
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12 servings
1/4 cup (1/2 stick) butter, softened
1/4 cup applesauce
1 cup sugar
1/2 cup egg substitute
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup low-fat milk
1 tablespoons grated lemon zest
1 teaspoon poppy seeds
1. Preheat the oven to 350 degrees. Coat a 9" x 5" loaf pan with nonstick cooking spray.
2. In a medium bowl, beat the butter, applesauce, sugar, and egg substitute until smooth.
3. In another medium bowl, combine the flour, baking powder, and salt. Add the applesauce mixture, beating until well combined. Stir in the milk, lemon zest, and poppy seeds.
4. Pour the batter into the loaf pan and bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean.
TASTY TOPPER: To make an easy glaze for this, stir together 3 tablespoons lemon juice and 1/4 cup confectioners' sugar until smooth and creamy. Pour over the loaf after removing it from the oven, then allow to cool in the pan.
"OOH IT'S SO GOOD!!"
Printable Recipe
STACK-'EM-UP PANCAKES
08/22/2002
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4 to 6 servings
2 cups biscuit baking mix
1 cup club soda
2 eggs
1 teaspoon sugar
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons vegetable shortening plus more as needed
1. In a large bowl, combine the biscuit baking mix, club soda, eggs, and sugar; mix well. Stir in the chocolate chips until well combined.
2. Melt 1 tablespoon shortening in a nonstick griddle or large skillet over medium heat. Pour 1/4 cup batter per pancake onto the griddle and cook each batch of pancakes for about 2 minutes, or until bubbles appear on top. Flip the pancakes and cook for 1 or 2 more minutes, or until golden on both sides, adding more shortening as needed. Serve immediately, or keep warm in a low oven until all pancakes are cooked.
"OOH IT'S SO GOOD!!"
Printable Recipe
VEGETABLE PANCAKES
04/25/2002
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About 4 dozen pancakes
3 cups shredded zucchini, squeezed dry
1 cup shredded carrots, squeezed dry
8 eggs
1/2 cup grated Parmesan cheese
2/3 cup all-purpose flour
1/4 cup chopped onion
1/2 cup plus 2 teaspoons olive or vegetable oil, divided, plus extra if needed
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon black pepper
1/3 cup plain dry bread crumbs
1. In a large bowl, combine the zucchini, carrots, eggs, Parmesan cheese, flour, onion, 2 teaspoons oil, the baking powder, salt, and pepper; mix well. Stir in the bread crumbs.
2. Heat 1/4 cup oil in a large skillet over medium heat. Carefully drop the batter by heaping tablespoonfuls, a few at a time, into the hot oil and cook for about 2 minutes per side, until golden on both sides, adding additional oil to the skillet as needed.
3. Drain on a paper towel-lined platter and cover to keep warm until all batches are cooked. Serve immediately.
SERVING TIPS:
*These are great as a snappy hors d'oeuvre, appetizer, side dish, or main course.
*If you prefer, make small, bite-sized pancakes.
*Serve with salsa - as a topper or a dipping sauce, or sour cream.
"OOH IT'S SO GOOD!!"
DESSERTS
Printable Recipe
APPLE COFFEE CAKE
10/18/2002
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8 wedges
1-1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, melted
1 egg
3 medium apples, peeled, cored, and coarsely chopped
1/4 cup packed light brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1. Preheat the oven to 350 degrees. Coat a 9-inch round cake pan with nonstick cooking spray.
2. In a large bowl, beat the flour, granulated sugar, baking powder, salt, butter, and egg until well mixed and crumbly. Stir in the apples. Spread the batter into the cake pan.
3. In a small bowl, combine the remaining ingredients; mix well and sprinkle evenly over the batter. Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.
4. Serve warm, or allow to cool, and cover until ready to serve.
SERVING SUGGESTION: I like to serve this warm, topped with a scoop of ice cream and some additional pecans sprinkled over the top.
"OOH IT'S SO GOOD!!"
Printable Recipe
BABA AU RHUM
12/20/2002
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12 servings
1 package (18-1/2 ounces) yellow cake mix, batter prepared according to the package directions
1 package (4-serving size) instant vanilla pudding mix
1-1/2 cups cold milk
1 cup water
1 cup sugar
1/2 cup light rum
1 cup frozen whipped topping, thawed
12 maraschino cherries
1. Preheat the oven to 350 degrees. Bake the batter according to the package directions for 2 dozen cupcakes, without paper liners; let cool. (Since the batter makes 24 cupcakes, and you'll only need 12 of them for 1 batch of this recipe, you can freeze the remaining 12 cupcakes for your next batch of baba au rhum.)
2. Meanwhile, in a medium bowl, whisk the pudding mix and milk for 1 to 2 minutes, or until thickened. Cover the pudding and chill.
3. In a small bowl, combine the water, sugar, and rum, stirring until the sugar is dissolved; set aside.
4. When the cupcakes have cooled completely, place 12 of them into a 9" x 13" baking dish. Slowly pour the rum mixture over the tops, allowing the liquid to soak into the cupcakes. Cover and chill for 1 to 2 hours. Remove the cupcakes from the rum mixture and place upside on a serving platter.
5. Using a knife, make 2 cuts halfway through each cupcake, forming an "X". Spoon the pudding evenly over the cuts in each cupcake, opening up the cupcakes a bit. Top each with a dollop of whipped topping and a cherry. Serve, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!"
Printable Recipe
BERRY BERRY PIE
06/24/2002
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6 to 8 servings
3 cups sliced strawberries, divided
1/2 cup biscuit baking mix
3/4 cup sugar
2 tablespoons butter, softened
2 eggs
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1/8 teaspoon red food color
1. Preheat the oven to 350 degrees. Coat a 9-inch deep-dish pie plate with nonstick cooking spray.
2. In a blender, puree 1 cup of the strawberries until smooth. Add the biscuit baking mix, sugar, butter, eggs, evaporated milk, vanilla, and food color; blend until smooth. Add the remaining 2 cups sliced strawberries, but do not blend. Pour into the pie plate.
3. Bake for 60 to 65 minutes, or until a knife inserted in the center comes out clean. Allow to cool, then slice and serve. Cover and refrigerate any leftovers.
NOTE: I like to top individual slices with ice cream or whipped topping and garnish with whole strawberries or other fresh berries.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLACK FOREST CAKE
09/09/2002
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12 to 16 servings
1 package (18-1/4 ounces) devil's food cake mix
3 eggs
3/4 cup water
1/2 cup vegetable oil
1 can (21 ounces) cherry pie filling, drained with 1/2 cup sauce reserved
1 cup (1/2 pint) heavy cream
3 tablespoons confectioners' sugar
1 container (16 ounces) chocolate frosting
1. Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray.
2. In a medium bowl, combine the cake mix, eggs, water, oil, and the reserved 1/2 cup cherry sauce; mix well. Divide the batter evenly between the cake pans.
3. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to cool completely.
4. Beat the heavy cream until stiff peaks form; beat in the confectioners' sugar. Place a cooled cake layer upside down on a serving platter and cover the top with half of the whipped cream; scatter the cherries over the whipped cream.
5. Place the second cake layer over the first and frost the sides with the chocolate frosting. Frost the top with the remaining whipped cream. Serve, or cover loosely and chill until ready to serve.
FINISHING TOUCH: For that elegant finishing touch, top the cake with chocolate curls and additional cherries or chocolate-covered cherries.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLOOMIN' CUPCAKES
05/21/2002
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1-1/2 dozen
1 package (18.25 ounces) devil's food cake mix, batter prepared according to package directions
1/2 cup toffee chips
1 container (16 ounces) vanilla frosting
1/4 teaspoon green food color
18 large marshmallows
18 small gumdrops
1. Preheat the oven to 350 degrees. Line 18 muffin cups with paper baking cups.
2. Stir the toffee chips into the cake batter; mix well and fill the baking cups 3/4 full. Bake for 20 to 22 minutes, or until a wooden toothpick inserted in the center of the cupcakes comes out clean; cool completely.
3. In a medium bowl, combine the frosting and food color; mix well. Cover tops of the cupcakes with the green frosting. With kitchen shears, cut 7 petal-shaped pieces from each marshmallow. Place a gumdrop in the center of each cupcake and place "petals" around the gumdrops, forming flowers. Serve, or cover until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BURGERS & FRIES SURPRISE
04/01/2002
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"BURGERS" About 15 "mini burgers"
1 package (17-1/2 ounces) sugar cookie mix, batter prepared according to package directions (see Note)
1 package (10 ounces) peanut butter chips, coarsely chopped
3/4 cup sweetened flaked coconut
5 to 6 drops green food color
1/2 cup (1 stick) butter, softened
2-2/3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla extract
1. Preheat the oven to 375 degrees. Add the peanut butter chips to the cookie batter; mix well. Shape into 30 balls about 1-1/4 inches in diameter, and place on ungreased baking sheets. Bake for 9 to 11 minutes, or until light golden. Cool slightly, then remove to wire racks to cool completely.
2. In a small bowl, combine the coconut and food color until the coconut is colored green; set aside.
3. In a large bowl, cream the butter. Add the sugar, cocoa, milk, and vanilla; beat until smooth.
4. Frost the bottom of half the cookies, then sprinkle the frosting with the coconut. Top with the remaining cookies and gently squeeze together to form cookie "burgers and buns." Serve, or cover until ready to serve.
NOTE: Refrigerated cookie dough or your own recipe can easily be used in place of the packaged sugar cookie mix.
"FRIES"
1 package (10 ounces) peanut butter chips
1 cup sweetened condensed milk
1. Line an 8-inch square baking dish with aluminum foil, letting the foil come up over the edges; coat the foil with nonstick cooking spray.
2. In a large microwave-safe bowl, microwave the peanut butter chips and sweetened condensed milk for 1-1/2 to 2 minutes, or until melted and smooth, stirring occasionally.
3. Pour the mixture into the baking dish and let cool completely at room temperature.
4. Lift the foil out of the dish and invert onto a cutting board. Remove the foil and cut strips about 2-1/2" x 1/4" to resemble French fries.
"OOH IT'S SO GOOD!!"
Printable Recipe
CATERPILLAR CAKE
03/26/2002
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12 to 16 servings
1 package (18-1/4 ounces) white cake mix, batter prepared according to the package directions
2 tablespoons rainbow colored sprinkles
2 cans (16 ounces each) vanilla frosting
1/2 teaspoon green food color
1 Snowball (coconut- and marshmallow-covered chocolate cake)
4 small gumdrops (2 yellow and 2 purple)
1 large red gumdrop
2 small pretzel sticks
7 pieces candy corn
1/4 cup dry roasted peanuts, separated into halves
1. Preheat the oven to 350 degrees F. Coat a Bundt pan with nonstick cooking spray.
2. Add the sprinkles to the prepared batter; stir quickly and pour into the Bundt pan. Bake according to the package directions. Allow to cool slightly then remove to a wire rack, and allow to cool completely.
3. Cut the cake crosswise into three equal pieces. In a medium bowl, combine the the frosting and food color; mix well. Place the cake pieces flat side down on a serving plate. Connect the cut edges with the colored frosting to form an "S" shape.
4. Frost the cake. Then, if desired, give it a textured look by dragging the back of a spoon tback and forth over the top of the cake, making ridges.
5. Press the Snowball onto one end of the cake to form a head. Stick one purple gumdrop on the end of each pretzel stick and stick them into the top of the head as antennae. Secure the yellow gumdrop eyes to the head with toothpicks. Slice the red gumdrop in half horizontally then in half vertically. Secure one piece of the red gumdrop with a toothpick to form the mouth (eat or discard the remaining red gumdrop pieces!).
6. Press the large ends of the candy corn into the frosting just behind the head to form the ruff around the head. Place the peanuts in clusters of three along both sides of the caterpillar cake to form feet. Serve.
GARNISHING TIP: Crush some chocolate graham crackers and spread them on the platter around the cake to make it look like your "caterpillar" is crawling in soil!
"OOH IT'S SO GOOD!!"
Printable Recipe
CHERRY CORDIAL DESSERT
11/25/2002
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12 servings
1/2 gallon vanilla ice cream, softened
1 jar (10 ounces) maraschino cherries, drained and chopped
1/2 cup coarsely chopped pecans
1 cup miniature semisweet chocolate chips
1. In a large bowl, stir together the softened ice cream, cherries, pecans, and chocolate chips until well mixed. Spoon into a 10-inch springform pan, cover, and freeze until firm.
2. When ready to serve, unmold and slice.
GARNISHING TIPS: Serve each slice with a drizzle of creme de cacao or other chocolate liqueur, and/or a dollop of whipped cream with some additional chopped pecans and a whole maraschino cherry.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE ALMOND BARK
05/13/2002
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About 1 pound
2 cups (12 ounces) milk chocolate chips
1 tablespoon vegetable shortening
1/2 cup sliced almonds, toasted (see Tip)
1/3 cup (2 ounces) white baking chips
1. In a microwave-safe medium bowl, microwave the milk chocolate chips with the shortening on high power for 1 to 2 minutes, stirring often, until the chocolate is melted and the mixture is smooth.
2. Stir in the almonds, then pour into an 8-inch square baking pan lined with aluminum foil that has been coated with nonstick cooking spray.
3. Place the white baking chips in a heavy-duty resealable plastic storage bag and microwave on high power for about 45 seconds, until the chips are melted. Knead the chips until smooth. Snip a tiny bit off a corner of the bag and drizzle the white chocolate over the milk chocolate in the pan. Using a knife, swirl the white chocolate through the milk chocolate.
4. Chill for about 1 hour, or until set. Lift the foil from the pan, then break the bark into pieces and serve.
TIP: To toast the almonds, place them on a rimmed baking sheet in a single layer and bake in a preheated 350 degree oven for 3 to 5 minutes, just until golden. Watch them carefully to avoid burning.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE COCONUT CHILLERS
06/03/2002
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6 servings
6 chocolate wafer cookies
1 pint vanilla ice cream, slightly softened
1 cup sweetened flaked coconut
2 tablespoons chopped almonds
1/3 cup chocolate-flavored hard-shell topping
1. Line a 6-cup muffin tin with paper baking cups; place a chocolate wafer cookie in each cup.
2. In a large bowl, combine the ice cream and coconut; mix well. Using an ice cream scoop, place a rounded scoop of the ice cream mixture into each cup. Top each with the chopped almonds and freeze for 1 hour, or until firm.
3. Drizzle hard shell topping over each until the tops are completely covered. Freeze until the chocolate shells are firm. Serve, or cover and keep frozen until ready to serve.
OPTION: Another favorite version of this is to mix chopped miniature peanut butter cups with the ice cream, then sprinkle with chopped peanuts and top with a chocolate-peanut butter-flavored hard-shell topping. Mmm!
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE MILK SHAKES
05/17/2002
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4 servings
1 cup malted milk balls
6 large scoops (about 1 quart) chocolate ice cream
1 cup milk
1/4 cup chocolate flavor syrup
1. Place the malted milk balls in a blender and process on high speed until finely crushed. Add the remaining ingredients and blend until thoroughly combined.
2. Pour into tall glasses and serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE POTS
05/14/2002
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6 servings
1 package (11.5 ounces) milk chocolate chips
1/2 cup half-and-half
1/2 teaspoon vanilla extract
1. In a medium saucepan, melt the chocolate chips over medium-low heat in the half-and-half until the mixture is smooth. Remove from the heat and stir in the vanilla.
2. Pour into 6 small dessert cups; cover, and chill for at least 2 hours until firm.
GARNISHING TIP: Serve topped with a dollop of whipped cream and some fresh berries or chocolate curls.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE SOUR CREAM CAKE
01/04/2002
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9 to 12 squares
1 cup all-purpose flour
1 cup sugar
1 cup reduced-fat sour cream
1 egg
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. Combine all the ingredients in a large bowl; beat until smooth and thoroughly combined. Pour the batter into the baking dish and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool slightly, then invert onto a wire rack to cool completely.
GARNISHING TIP: If you'd like, when the cake is cool, top it with a sprinkle of confectioners' sugar or a mixture of ground cinnamon and granulated sugar.
"OOH IT'S SO GOOD!!"
Printable Recipe
COCONUT CREAM PIE
02/22/2002
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A favorite of George W. Bush
6 to 8 servings
One 9-inch frozen ready-to-bake pie shell, thawed
2 cups milk
3 eggs
1 cup sweetened flaked coconut
1/2 cup sugar
6 tablespoons all-purpose flour
1tablespoon butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups frozen whipped topping, thawed
1. Bake the pie shell according to the package directions; set aside to cool.
2. In a medium saucepan, whisk together all the remaining ingredients except the whipped topping. Cook over medium heat for 5 to 7 minutes, or until thickened.
3. Pour into the baked pie shell and chill for at least 4 hours, or until set.
4. Spread the whipped topping over the pie and serve, or cover and keep chilled until ready to serve.
GARNISHING TIP: Sprinkle this with 1/4 cup toasted coconut to give it a nice "golden-topped" finished appearance.
"OOH IT'S SO GOOD!!"
Printable Recipe
COLD FUDGE CAKE
03/22/2002
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12 to 15 servings
3/4 cup (1-1/2 sticks) butter, melted
1-1/2 cups all-purpose flour
1 cup chopped walnuts, divided
2 packages (4 servings each) instant chocolate pudding mix
3 cups milk
12 ounces cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press the mixture into a 9" x 13" baking dish. Bake for 10 to 12 minutes, until a firm crust forms; let cool.
3. In a medium bowl, whisk together the pudding mix and milk until thickened; set aside. In another medium bowl, combine the cream cheese, confectioners' sugar, and half of the whipped topping; mix well.
4. Using a wet table knife, spread the cream cheese mixture over the top of the cooled crust. Spoon the chocolate pudding mixture over the top of the cream cheese mixture, then top with the remaining whipped topping.
5. Cover and chill for at least 6 hours, or overnight. Store any leftovers in the refrigerator.
"OOH IT'S SO GOOD!!"
Printable Recipe
COOKIE TARTS
09/26/2002
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6 servings
1-1/2 cups frozen whipped topping, thawed
6 large bakery-style chocolate chip cookies
6 kiwifruit, peeled and sliced
6 strawberries, sliced
3/4 cup semisweet chocolate chips
1-1/2 teaspoons vegetable shortening
1. Spread whipped topping evenly over each cookie.
2. Arrange kiwi slices around the outer edge of each cookie and strawberry slices in the center.
3. In a small saucepan, melt the chocolate chips and the shortening over low heat. With a fork, drizzle the melted chocolate over the fruit tarts; let the chocolate set. Serve, or cover loosely and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CORNFLAKE COOKEIS
05/31/2002
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About 2-1/2 dozen
2 egg whites
1 cup packed light brown sugar
1 teaspoon vanilla extract
4 cups cornflakes cereal (see Note)
1 cup chopped pecans
1. Preheat the oven to 275 degrees. Coat two cookie sheets with nonstick cooking spray. In a medium bowl, beat the egg whites until foamy. Continue beating and gradually add the brown sugar and vanilla; beat until stiff peaks form.
2. Fold in the cornflakes and pecans until evenly distributed. Drop by rounded tablespoons 1 inch apart onto the baking sheets and bake for 20 minutes.
3. Turn off the oven and leave the cookies in the oven for 15 minutes, or until firm in the center and light golden.
4. Allow to cool completely, then serve, or store in an airtight container until ready to serve.
NOTE: If you have no cornflakes on hand, you can use almost any variety of unsweetened cereal flakes; a sweetened variety would make the cookies overly sweet.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAMY PUMPKIN MOUSSE
10/25/2002
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10 Servings
1 can (16 ounces) solid-pack pure pumpkin
1 package (6-serving size) instant sugar-free vanilla pudding mix
1/4 cup low-fat (1%) milk
1 teaspoon ground cinnamon
2 cups frozen light whipped topping, thawed
1. In a medium bowl, with an electric beater on medium speed, beat the pumpkin, pudding mix, milk, and cinnamon until well blended.
2. Fold in the whipped topping until thoroughly blended, then spoon into a serving bowl. Cover loosely and chill until ready to serve.
Nutritional Analysis, courtesy of the American Diabetes Association:
Serving Size: 1/2 cup Exchanges: 1 Carbohydrate
Per serving: Calories 65 Calories from Fat 16 Total Fat 2g
Saturated Fat 2g Cholesterol 0mg Sodium 207mg
Carbohydrate 11g Dietary Fiber 1g Sugars 3g Protein 1g
"OOH IT'S SO GOOD!!"
Printable Recipe
CRUNCHY OAT-APRICOT BARS
01/18/2002
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36 bars
2 cups regular oats
1-3/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup reduced-calorie stick margarine
1-1/2 teaspoons vanilla extract
1-1/2 cups apricot preserves
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Combine the oats, flour, brown sugar, margarine, and vanilla in a large bowl. Cut the margarine into the mixture with a pastry blender or 2 knives until the mixture is crumbly.
3. Press half of the oat mixture over the bottom of the baking dish. Spinkle the remaining oat mixture over the apricot preserves, and press down gently.
4. Bake for 35 minutes, or until bubbly and golden brown. Cool completely in the pan on a wire rack.
NUTRITIONAL ANALYSIS PER BAR: Calories 112, Total Fat 2.5g, Saturated 0.5g, Protein 1.3g, Carbohydrate 21.9g, Fiber 0.6g, Cholesterol 0mg, Sodium 42mg, Exchanges: 1 Starch, 1/2 Fruit
'OOH IT'S SO GOOD!!
Printable Recipe
DESSERT GARNISH/CHOCOLATE MOUSSE CAKE
09/12/2002
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BLACK & WHITE DESSERT GARNISH
1 package (6 ounces) white baking bars
1/4 cup semisweet chocolate chips
1/2 teaspoon vegetable shortening
1. In a small saucepan, melt the white baking bars over low heat until smooth, stirring constantly. Spread 1/8-inch layer on a waxed paper-lined baking sheet.
2. In a small saucepan, melt chocolate chips and the shortening over low heat until smooth, stirring constantly. Llet cool slightly, then place in a small reasealable plastic storage bag, seal and cut a small hole in one corner. Drizzle randomly over the white chocolate. Refrigerate for 30 minutes, or until firm.
3. When ready to serve, cut or break the sheet of chocolate into triangular pieces of varying sizes and use to garnish Chocolate Mousse Cake or your favorite cakes and pies by arranging the pieces so they stick up from the top of the dessert.
CHOCOLATE MOUSSE CAKE
12 to 16 servings
3 cups finely crushed chocolate graham crackers
1/2 cup (1 stick) butter, melted
2 whole eggs
4 egg yolks
3 cups (18 ounces) semisweet chocolate chips
2 cups (1 pint) heavy cream
1/3 cup confectioners' sugar
1. In a medium bowl, combine the graham cracker crumbs and butter; mix well. Press into a 10-inch springform pan, covering the bottom and sides to form a crust. Chill until ready to use.
2. In a small bowl, beat the 2 whole eggs and 4 egg yolks; set aside.
3. In a medium saucepan, melt the chocolate chips over low heat, stirring constantly. Add the egg mixture, whisking quickly until well blended. Remove from the heat; set aside to cool slightly.
4. Meanwhile, in a medium bowl, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until stiff peaks form. Fold the whipped cream into the slightly cooled chocolate mixture until well blended. Spoon into the prepared crust; cover and chill for at least 6 hours, or until firm.
5. Remove the ring from the springform pan; slice the cake and serve as is, or garnished with Black & White Dessert Garnish.
"OOH IT'S SO GOOD!!"
Printable Recipe
DOUBLE CHOCOLATE BARS
05/15/2002
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12 to 15 bars
1-1/2 cups graham cracker crumbs
1/2 cup unsweetened cocoa, divided
1/4 cup sugar
1/2 cup (1 stick) butter, melted
1 can (14 ounces) sweetened condensed milk
1/4 cup all-purpose flour
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
3/4 cup chopped walnuts
2 cups (12 ounces) semisweet chocolate chips
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup cocoa, the sugar, and butter; mix well. Press firmly over the bottom of an ungreased 9" x 13" baking dish.
3. In a medium bowl, beat the sweetened condensed milk, flour, egg, vanilla, baking powder, and remaining 1/4 cup cocoa; stir in the walnuts. Spread evenly over the graham cracker crust. Sprinkle with the chocolate chips.
4. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then cut into bars.
"OOH IT'S SO GOOD!!"
Printable Recipe
FROZEN MUD PIE
04/22/2002
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6 to 8 servings
1 tablespoon instant coffee granules
3 tablespoons coffee-flavored liqueur (see Note)
1 quart chocolate ice cream, softened
1 container (8 ounces) frozen whipped topping, thawed and divided
1/2 cup plus 2 tablespoons chopped pecans, divided
One prepared 9-inch chocolate graham cracker pie crust
1/4 cup semisweet chocolate chips, melted
1. In a large bowl, dissolve the coffee granules in the coffee liqueur. Add the ice cream, half of the whipped topping, and 1/2 cup pecans; mix well. Pour into the pie crust, cover, and freeze for at least 4 hours.
2. Top with the remaining whipped topping and sprinkle with the remaining 2 tablespoons pecans.
3. Drizzle with the melted chocolate and freeze for 4 more hours, or until firm. Serve, or cover and keep frozen until ready to serve.
NOTE: If you don't have coffee-flavored liqueur on hand, you can dissolve the coffee granules in a tablespoon of hot water.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRUIT MEDLEY PIE
08/19/2002
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12 servings
1-3/4 cups plus 2 tablespoons graham cracker crumbs, divided
3 tablespoons sugar
1/2 cup (1 stick) butter, melted
2 packages (4 servings each) instant banana cream pudding and pie filling mix
3 cups cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 pint fresh strawberries, hulled
1/2 pint fresh blueberries
1 banana, peeled and sliced
1 orange, peeled and cut into 1/4-inch-thick slices
1 kiwi, peeled and cut into 1/4-inch-thick slices
1/4 cup apple jelly, melted
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine 1-3/4 cups graham cracker crumbs, the sugar and butter; mix well. Press into the bottom and up the sides of a 9-inch deep-dish pie plate, forming a crust. Bake for 8 minutes; let cool completely.
3. In a medium bowl, whisk the pudding mixes and milk until well combined and thickened. Pour into the cooled pie shell. Top with the whipped topping, mounding it in the center and tapering down to the crust. Sprinkle with the remaining 2 tablespoons graham cracker crumbs.
4. Arrange the berries and the banana, orange, and kiwi slices over the top of the pie. Using a pastry brush, brush the fruit with the melted jelly. Cover loosely and chill for at least 4 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
GINGERBREAD COOKIES
11/08/2002
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Serving Size: 2 cookies, Total Servings: 30
1 cup (2 sticks) butter, softened
1/4 cup sugar
1/2 cup molasses
1 egg
3-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1. In a medium bowl, cream together the butter, sugar, molasses, and egg.
2. In another medium bowl, combine the flour, baking soda, ginger, and cinnamon. Gradually add to the butter mixture; mix until smooth.
3. Refrigerate dough for 2 hours or overnight.
4. Preheat the oven to 375 degrees. Coat baking sheets with nonstick cooking spray.
5. Roll out the dough onto a lightly floured surface to 1/8-inch thickness. Cut into your favorite shapes with cookie cutters and place on the baking sheets.
6. Bake for 7 to 8 minutes, or until golden around the edges. Remove to a wire rack to cool completely.
Nutritional Analysis, courtesty of the American Diabetes Associate: Per serving: Exchanges:
1 Carbohydrate, 1 Fat. Calories 131 Calories from Fat 58 Total Fat 6g Saturated Fat 4g Cholesterol 23mg Sodium 88mg Carbohydrate 17g Dietary Fiber 0g Sugars 5g Protein 2g
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED BANANA SPLIT
07/24/2002
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6 servings
1/2 cup (1 stick) butter, melted
1/2 cup packed light brown sugar
6 firm bananas, cut in half lengthwise
1 quart vanilla ice cream
1 cup hot fudge, warmed (see Tip)
1. Preheat the grill to medium-high heat.
2. In a 9" x 13" baking dish, combine the butter and brown sugar; mix well. Place the bananas in the butter mixture and brush to coat completely.
3. Place on the grill flat side down and cook for 4 to 6 minutes, or until the edges begin to bubble; turn with a long-handled spatula and cook for 2 to 3 more minutes, or until lightly browned. Place 2 cooked slices of banana in each of 6 serving dishes, top with scoops of ice cream, and drizzle with the hot fudge. Serve immediately.
TIP: You can heat the hot fudge in an aluminum container directly on the grill. If you'd like, crown this with all your favorite banana split toppings, or, for a change of pace, replace the hot fudge with caramel sauce and sprinkle each serving with crushed peanut brittle.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRUNTS, COBBLERS, AND MORE
03/14/2002
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Grunts, crisps, buckles, slumps are similar in that they're mainly seasonal fruit mixed with sugar and cooked inside a crust, or topped with some type of a topping and heated. Here's how they're different...and special:
BETTY or BROWN BETTY: fruit, usually apples, baked between layers of buttered crumbs
BUCKLE: cake batter made in a single layer, dotted with fruit, and sprinkled with a streusel topping
COBBLER: a deep-dish dessert made either in a pastry-type thick crust or with a drop-biscuit or crumb topping
CRISP: the same as a crumble, except it usually includes rolled oats in the topping
CRUMBLE: a baked dish with fruit on the bottom and a crumb topping that can include nuts, graham cracker or cookie crumbs, flour, and/or bread crumbs
GRUNT or SLUMP: sweetened fruit topped with dollops of dough and cooked on the stovetop, similar to a steamed pudding
PANDOWDY: a deep-dish desserst with a crumbly biscuit topping, usually made with apples sweetened with brown sugar
"OOH IT'S SO GOOD!!"
Printable Recipe
HOLIDAY FUDGE
12/11/2002
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8 gift wedges
1-1/2 cups smooth peanut butter
3/4 cup (1-1/2 sticks) butter
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3 tablespoons milk
1. Coat a 9-inch glass pie plate with nonstick cooking spray.
2. In a large microwave-safe bowl, combine the peanut butter and butter. Microwave at 80% power for 1 to 2 minutes.
3. Remove from the microwave and add the remaining ingredients; mix well and press into the pie plate. Microwave at 80% power for an additional 1 minute.
4. Place in the refrigerator for 1 to 2 hours, or until firm. Remove and cut into eight pie-shaped pieces, wrap, and decorate.
MAKE THEM MERRY! Wrap your fudge in colorful plastic wrap and tie with festive ribbons. You might even want to add beaded eyes or a felt nose to the wrapper. And don't forget to package your edible gift with an ornament or even attach the recipe. Holiday fudge makes a great stocking stuffer too!
"OOH IT'S SO GOOD!!"
Printable Recipe
HOMEMADE WHIPPED CREAM
11/26/2002
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Makes 2 cups
1/2 pint (1 cup) heavy cream
1 tablespoon sugar (or more to taste)
Desired flavoring (optional)
1. In a medium bowl, with an electric beater on high speed, whip the cream for 1 minute.
2. Add the sugar (and any desired flavorings); continue whipping for 3 to 4 more minutes, or until stiff peaks form.
FLAVOR OPTIONS: Want to top your desserts, snacks, or hot drinks with whipped that has a hint of soothing vanilla, nutty almond, or cooling peppermint? Here's how:
Vanilla: Add 1 tablespoon vanilla extract
Almond: Add 1 tablespoon almond extract
Peppermint: Add 2 teaspoons peppermint extract
"OOH IT'S GOOD!!"
Printable Recipe
HOMESTYLE CHOCOLATE CAKE
07/18/2002
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10-12 servings
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking soda
1/4 cup unsweetened cocoa
1 cup mayonnaise
1 cup water
1-1/2 teaspoons vanilla extract, divided
1/4 cup (1/2 stick) butter, softened
2 cups confectioners' sugar
2 tablespoons milk
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray and flour lightly.
2. In a large bowl, combine the flour, granulated sugar, baking soda, cocoa, mayonnaise, water, and 1 teaspoon vanilla extract; blend with an electric beater on medium speed until well combined.
3. Pour the batter into the baking dish. Bake for 25 to 30 minutes, or until the center comes out clean. Let cool completely.
4. Meanwhile, in a medium bowl, beat the butter until creamy. Add the confectioners' sugar, milk, and the remaining 1/2 teaspoon vanilla extract; blend until smooth. Frost cooled cake.
"OOH IT'S SO GOOD!!"
Printable Recipe
HONEY MOUSSE
09/19/2002
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4 to 6 servings
1/2 cup honey
3 eggs, beaten
2 cups (1 pint) heavy cream
1. In a small saucepan or a double boiler, combine the honey and eggs over very low heat, whisking until the mixture is thick and bubbling. Remove from the heat and let cool to room temperature.
2. In a large bowl, beat the cream until soft peaks form. Slowly beat in the honey mixture, continuing to beat until well mixed and stiff peaks form.
3. Serve, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
KRISPY CAKE
02/01/2002
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12 to 16 servings
6 tablespoons (3/4 stick) butter
2 packages (10 ounces each) marshamallows
12 cups crispy rice cereal
1 package (16 ounces) M&M chocolate candies
1. Coat a 10-inch Bundt pan with nonstick cooking spray.
2. In a soup pot, melt the butter over low heat. Add the marshmallows and stir until completely melted. Remove from the heat and add the cereal, stirring until well coated. Allow to cool slightly.
3. Add the candies to the cereal mixture; mix well. Lightly press the mixture into the Bundt pan and allow to cool completely. Run a knife around the edges of the pan to loosen, then invert onto a serving platter. Cut and serve.
GARNISHING TIP: You can fancy this up by simply drizzling 1/2 cup melted chocolate chips over the top of the cake.
"OOH IT'S SO GOOD!!"
Printable Recipe
LAUDERDALE DREAM SHAKE
11/12/2002
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4 servings
3/4 cup milk
1 can (6 ounces) orange juice concentrate
1 pint vanilla ice cream
1/2 teaspoon vanilla extract
1. In a blender, combine all the ingredients. Cover and blend on high speed until thoroughly mixed.
2. Pour into 4 glasses and serve immediately.
LIGHTEN IT UP: It's easy to cut calories and fat in this recipe simply by using low-fat milk, light ice cream or frozen yogurt.
"OOH IT'S SO GOOD!!"
Printable Recipe
MACADAMIA TURTLES
08/21/2002
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2 dozen treats
3/4 to 1 pound
1 package (14 ounces) caramels, unwrapped
3 tablespoons heavy cream
1 package (11 ounces) milk chocolate chips
1 tablespoon vegetable shortening
1. Cover 2 cookie sheets with waxed paper and coat with nonstick cooking spray. Arrange the macadamia nuts into 24 groups on the cookie sheets.
2. In small saucepan, melt the caramels with the cream over low heat for 5 to 7 minutes, or until smooth, stirring constantly. Spoon the caramel mixture over each nut group quickly while still hot (reheat if caramel gets too thick).
3. In another small saucepan, melt the chocolate chips with the shortening over low heat for 5 to 7 minutes, or until smooth, stirring constantly. Drizzle the chocolate over the caramel and nuts and let stand until firm.
"OOH IT'S SO GOOD!!"
Printable Recipe
MY OWN PIE CRUST
09/30/2002
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One 9-inch pie crust
1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cold milk
1. Sift the flour, sugar, and salt into a 9-inch pie plate. In a 1-cup measuring cup, whisk together the oil and milk and pour over the flour mixture.
2. Using a fork, mix until completely dampened. Press the dough evenly over the bottom of the pan, then up the sides and over the rim.
To use as an unbaked shell: Fill with the desired pie fililng and bake according to the filling directions.
To use as a baked shell: Prick the surface of the dough with a fork several times and bake in a preheated 425 degree oven for 12 to 15 minutes; cool and fill as desired.
OPTION: You can even use this crust for beef pot pies or with any other savory filling - just eliminate the 2 tablespoons sugar.
"OOH IT'S SO GOOD!!"
Printable Recipe
ORANGE DREAM CAKE
08/29/2002
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12 to 15 servings
1 package (18.25 ounces) orange cake mix
1 package (4-serving size) orange-flavored gelatin
2 eggs
1/2 cup vegetable oil
1-1/2 cups water
4 ounces cream cheese, softened
3/4 cup orange juice
1 package (4-serving size) instant vanilla pudding mix
1 tablespoon sugar
1 can (8 ounces) crushed pineapple, drained
1 container (8 ounces) frozen whipped topping, thawed
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large bowl, beat together the cake mix, gelatin mix, eggs, oil, and water until well blended. Pour into the baking dish.
3. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool.
4. Meanwhile, in a medium bowl, make frosting by beating the cream cheese and orange juice. Add the pudding mix and sugar; beat well. Stir in the pineapple until well combined, then beat in the whipped topping. Frost the cooled cake, cover loosely, and chill for at least one hour before serving. Store leftovers in the refrigerator.
GARNISHING TIP: If you'd like, decorate just before serving with some canned, drained mandarin oranges.
"OOH IT'S SO GOOD!!"
Printable Recipe
OVERNIGHT COFFEE CAKE
04/05/2002
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12 to 15 servings
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup packed brown sugar, divided
2 teaspoons ground cinnamon, divided
3/4 cup (1-1/2 sticks) butter, melted
1 cup milk
2 large eggs
1/2 cup chopped pecans
1. Coat a 9" x 13" baking dish with nonstick cooking spray, then flour. In a large bowl, combine the 2 cups flour, the baking powder, baking soda, salt, sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, the butter, milk, and eggs. Beat until well combined; pour into the baking dish, then cover and chill for at least 8 hours, or overnight.
2. Preheat the oven to 350 degrees.
3. In a small bowl, combine the remaining 1/2 cup brown sugar and 1 teaspoon cinnamon with the pecans. Sprinkle over the chilled batter and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cut, and serve warm.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEANUT BUTTER AND JELLY ICE CREAM PIE
03/13/2002
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6 to 8 servings
1 box (9 ounces) Girl Scout Do-si-dos (peanut butter sandwich cookies)
5 tablespoons butter, melted
1 quart vanilla ice cream, softened
1/3 cup strawberry topping
1/3 cup chopped peanuts
1. Place the cookies in a resealable plastic bag and finely crush with a rolling pin. Place in a medium bowl and add the butter; mix well.
2. Reserve 1/2 cup of the crumb mixture; spread the remaining crumb mixture over the bottom and sides of a 9-inch pie plate to form a crust. Freeze until firm.
3. Spread half of the softened ice cream over the crust. Drizzle with half the strawberry topping and sprinkle with half of the reserved crumb mixture. Repeat the layers and top with the chopped peanuts.
4. Cover and freeze for at least 4 hours, or until firm. Just before serving, remove from the freezer and soften for 10 minutes before slicing.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEAR SQUARES
01/30/2002
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24 squares
2 cups all-purpose flour
2 cups packed brown sugar
1/2 cup (1 stick) butter, softened
1 cup chopped blanched almonds
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup teaspoon salt
1 cup plain yogurt
1 teaspoon vanilla extract
1 egg
1 can (16 ounces) pears, drained, dried, and cut into chunks
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the flour, brown sugar, and butter; using your hands, mix until crumbly. Stir in the nuts. Press 2-3/4 cups of the crumb mixture into the bottom of an ungreased 9" x 13" baking dish.
3. Add the cinnamon, baking soda, salt, yogurt, vanilla, and egg to the remaining crumbly mixture; mix well. Stir in the pears then spoon evenly over the crumb bottom.
4. Bake for 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool for 1 hour. Cut into squares and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PECAN TASSIES
04/08/2002
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2 dozen
1/2 cup (1 stick) plus 1 tablespoon butter, softened, divided
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon salt
1. In a large bowl, beat 1/2 cup butter and the cream cheese until creamy. Add the flour, beating until well combineD. Cover and chill the dough for 30 minutes.
2. Preheat the oven to 325 degrees.
3. In another bowl, combine the remaining ingredients, including the remaining 1 tablespoon butter; stir until well combined.
4. Shape the chilled dough into twenty-four 1-inch balls. Place each dough ball in an ungreased mini-muffin cup. Using your thumb, press the dough into each cup, forming a crust. Spoon the pecan mixture into the crusts, filling them three-quarters full.
5. Bake for 35 to 40 minutes, or until the filling is firm and this crust is golden. Cool slightly, then remove to a wire rack to cool completely. Serve, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PUFF SHELLS
11/19/2002
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About 1 dozen
1 cup water
1/2 cup (1 stick) butter, cut into quarters
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs, at room temperature
1. Preheat the oven to 400 degrees.
2. In a medium saucepan, bring the water, butter, and salt to a boil over medium-high heat. Add the flour all at once and stir quickly with a wooden spoon until the mixture forms a ball; remove pan from the heat.
3. Add 1 egg and beat with the wooden spoon to blend. Add the remaining eggs one at a time, beating after each addition. When the dough is smooth, spoon 1/4-cup mounds of dough onto a cookie sheet, leaving 2 inches between each dough mound.
4. Bake for 40 to 45 minutes, or until golden and puffy. Transfer the puffs to a wire rack and let cool completely. With a sharp knife, cut puffs in half horizontally before filling.
FOR LUNCH OR DINNER: Fill puffs with tuna, chicken, egg, or seafood salad.
FOR DESSERT: Fill puffs with pudding, mousse, or custard and top with whipped cream, chocolate chips or other garnishes.
PREPARATION TIP: To make mini puff shells, drop the dough by tablespoonfuls and bake for 20 to 25 minutes, or until golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
RASPBERRY BROWNIE BOWL
08/16/2002
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10 to 12 servings
1 package (22.5 ounces) brownie mix, batter prepared according to the package directions
1 quart vanilla ice cream, softened
1 quart raspberry sherbet, softened
1 container (8 ounces) frozen whipped topping, thawed
1. Preheat the oven to 350 degrees. Coat a 10" x 15" rimmed baking sheet with nonstick cooking spray, line it with waxed paper, and coat the waxed paper with nonstick cooking spray.
2. Spoon the brownie batter onto the prepared baking sheet. Bake for 18 to 20 minutes, or until a wooden toothpick inserted in the center comes out clean; allow to cool.
3. Remove the brownie from the baking sheet and carefully remove the waxed paper. Cut into 2-inch squares.
4. Line a 2-1/2 quart bowl with plastic wrap and place about half the brownie squares into the bowl, pressing them together to cover the inside of the bowl. Spoon the vanilla ice cream into the bowl, and press it firmly over the brownies. Top with half of the remaining brownie squares, then spoon the raspberry sherbet over the top. Cover with the remaining brownie squares.
5. Cover with plastic wrap and freeze for 2 to 3 hours, until frozen solid. Remove the brownie bowl from the freezer and invert onto a serving platter, removing the bowl and plastic wrap. Frost with the whipped topping. Return to the freezer for 1 to 2 hours, then cover and keep frozen until ready to serve. Remove from the freezer 10 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
RED, WHITE, AND BLUE MILK SHAKES
07/02/2002
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4 servings
1 quart strawberry ice cream
1 cup milk
1/2 cup strawberry preserves
1/4 cup frozen whipped topping, thawed
1/4 cup fresh blueberries, washed
1. In a blender, combine the ice cream, milk, and strawberry preserves. Blend for 1 to 2 minutes, or until well combined.
2. Pour into 4 glasses and top each with a dollop of whipped topping. Top with the blueberries and serve immediately.
LIGHTEN IT UP: If you prefer to make a lighter version, simply use nonfat strawberry frozen yogurt in place of the ice cream and low-fat milk and light whipped topping in place of the traditional varieties.
"OOH IT'S SO GOOD!!"
Printable Recipe
REVERSE FONDUE
05/10/2002
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About 1-1/4 cups
1 package (12 ounces) frozen raspberries, thawed
1/4 cup sugar
1 teaspoon chopped fresh mint
1. Place the raspberries in blender and puree until smooth. Strain the puree into a medium saucepan. Using a wooden spoon, force the puree through the strainer, discarding the seeds.
2. Add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently. Stir in the mint then transfer the fondue to a fondue pot and keep warm, or serve at room temperature.
SERVING TIPS: Serve with bite-sized pieces of Brie, Cheddar, or Havarti cheese, as well as ladyfingers, ginger cookies, or chunks of pound cake as dippers.
"OOH IT'S SO GOOD!!"
Printable Recipe
SLUMBER PARTY CAKE
02/15/2002
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12 to 15 servings
1 package (18.25 ounces) white cake mix, batter prepared according to package directions
1/8 teaspoon plus 4 drops green food color
2 containers (16 ounces each) cream cheese frosting
5 Twinkies (see Note)
5 large marshmallows, flattened to 1-1/2" x 2"
5 vanilla or chocolate flavored wafers
Assorted decorative icing or gel and decorative sprinkles
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking pan with nonstick cooking spray.
2. Place 1 cup of the cake batter in a small bowl and stir in 1/8 teaspoon green food color; mix well. Pour the remaining batter into the baking pan. Drop the colored batter by spoonfuls into the batter in the baking pan and swirl with a knife to create a marbled effect. Bake according to package directions. Cool completely then invert onto a serving platter.
3. In a medium bowl, combine one container of frosting with the remaining 4 drops green food color; mix well. Lightly frost the entire cake with green frosting then heavily frost the top one-third of the cake lengthwise with the remaining green frosting.
4. Cut the Twinkies in half lengthwise and place the top halves on the lightly frosted cake section, slightly overlapping like a blanket that covers the Twinkies (the "bodies"). Frost the Twinkies and the bottom two-thirds and sides of the cake with the remaining container of cream cheese frosting to look like a blanket that covers the Twinkies (the "slumbering bodies").
5. Place a flattened marshmallow to look like a pillow above each Twinkie on the green frosted part of the cake. Decorate the wafers with decorative icing to make hair, eyes, and mouths. Attach the deocrated wafers to the marshmallow pillows with leftover frosting.
6. Using the decorative icing, make a ruffle around the edges of the blanket. Sprinkle the blanket with decorative sprinkles; serve. (If making ahead of time, place toothpicks in the corners and lightly cover with plastic wrap until ready to serve.)
NOTE: Use more or fewer Twinkies on your cake, depending on how many "slumbering guests" will be attending your slumber party!
"OOH IT'S SO GOOD!!"
Printable Recipe
SNACKIN' CONES
09/03/2002
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8 treats
1 container (8 ounces) frozen light whipped topping, thawed
1 can (8-1/4 ounces) mandarin oranges, drained
1 cup crunchy peanut butter
1 banana, peeled and diced
1/4 cup drained and chopped maraschino cherries
1 can (8 ounces) pineapple tidbits, drained
8 ice cream cones
1. In a large bowl, combine all the ingredients except the cones; mix well. Cover and chill for at least 2 hours.
2. When ready to serve, use an ice cream scoop to scoop the mixture into the cones. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
SODA POP CAKE
05/27/2002
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12 to 16 servings
1 package (18.25 ounces) lemon cake mix
1 egg
1 cup lemon-line soda
Confectioners' sugar for topping
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large bowl, combine all the ingredients except the confectioners' sugar; mix well and pour into the baking dish.
3. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
4. Let cool completely. Sprinkle with confectioners' sugar, slice, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SOUTHERN AMBROSIA
08/13/2002
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8 to 10 servings
1 can (4 ounces) sweetened condensed (not evaporated) milk
1 cup sour cream
1/2 cup lime juice
1 can (20 ounces) pineapple chunks, well drained
1 can (11 ounces) mandarin orange segments, well drained
1-1/2 cups grape halves
1 cup sweetened flaked coconut
1 cup mini marshmallows
1/2 cup maraschino cherry halves, well drained (see Tip)
1. In a large bowl, combine the sweetened condensed milk, sour cream, and lime juice; mix well. Stir in the remaining ingredients; mix until well combine.
2. Cover and chill for at least 3 hours before serving.
PREPARATION TIPS: To prevent the cherries from "bleeding," I suggest stirring them into the mixture just before serving. And for a really refreshing dessert treat, try serving this frozen.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPIDERWEB CAKE
10/29/2002
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12 to 16 servings
1 box (18.5 ounces) chocolate cake mix, batter prepared according to package directions
1 cup mini marshmallows
1 container (16 ounces) white frosting
4 drops red food color
4 drops yellow food color
2 black jelly beans
1 tube black decorating el or 1 string black licorice
1. Preheat the oven to 350 degrees. Coat two 8-inch cake pans with non-stick cooking spray. Pour into the pans and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
2. While still warm, invert one cake onto a serving platter. Top with the mini marshmallows and place the second cake layer right side up over the marshmallows. Let sit for 5 minutes for the marshmallows to melt, then chill until firm.
3. In a small bowl, mix together 1-1/4 cups white frosting with the red and yellow food colors until the frosting is orange. Frost the top and sides of the cake.
4. Place the remaining white frosting into a resealable plastic storage bag. Cut a very small tipoff the corner of the bag and pipe a spiderweb design over the top of the cake.
5. Place a black jelly bean on the spiderweb on the cake and draw legs with the black gel or form them with licorice to look like a spider. Repeat with the remaining jelly bean and gel to form a second spider.
"OOH IT'S SO GOOD!!"
Printable Recipe
STRAWBERRY MOUSSE
07/19/2002
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10 to 12 servings
1 cup boiling water
1 package (4-serving size) strawberry-flavored gelatin
1 package (10 ounces) frozen strawberries in syrup, thawed, with syrup reserved
3/4 cup cold water
1 container (8 ounces) frozen whipped topping, thawed
1. Line a 9" x 5" loaf pan with plastic wrap.
2. In a large bowl, combine the boiling water and gelatin, stirring until the gelatin has dissolved. Add the reserved strawberry syrup and cold water; mix well. Stir in the strawberries and whipped topping until thoroughly combined. Pour the gelatin mixture into the lined pan and chill at least 8 hours or overnight until firm.
3. Invert onto a platter and remove the plastic wrap. Cut into slices and serve.
SERVING TIPS: Drizzle chocolate syrup over serving plates, then place a slice of mousse on top and garnish each with a whole fresh strawberry. And if you prefer, you can freeze this for a cool, frozen mousse treat.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUNSHINE CHEESECAKE
11/15/2002
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8 servings
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
Zest of one orange
Zest of one lemon
One 9-inch graham cracker pie crust (see Tip)
1. Preheat the oven to 350 degrees.
2. In a large bowl, beat the cream cheese, sugar, and eggs until well combined. Stir in the orange and lemon juices, and the zest of each; mix until smooth, then pour into the pie crust.
3. Bake for 35 to 40 minutes, or until set. Remove from the oven and let cool. Cover and chill for at least 4 hours before serving.
PREPARATION TIP: Give this a homestyle touch with a homemade crust that you put together simply by combining 1 cup graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter. Spread over the bottom and sides of a 9-inch pie plate then fill as directed.
"OOH IT'S SO GOOD!!"
Printable Recipe
TOMATO SOUP CAKE
02/25/2002
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12 to 16 servings
2 cups all-purpose flour
1-1/3 cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 can (10-3/4 ounces) tomato soup
1/2 cup vegetable oil
3 eggs
1/4 cup water
1 container (16 ounces) cream cheese frosting
1. Preheat the oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray and lightly flour.
2. In a large bowl, combine the flour, sugar, baking soda, allspice, and cinnamon; mix well. Add the soup, oil, eggs and water and beat until well combined.
3. Pour into the cake pans and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pans, then remove to a platter and frost with the cream cheese frosting.
"OOH IT'S SO GOOD!!"
Printable Recipe
VALENTINE'S DAY CHOCOLATE CUPS
02/07/2002
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8 cups
2 cups (12 ounces) semisweet chocolate chips
1 tablespoon vegetable shortening
8 small round balloons
1. Line a baking sheet with wax paper.
2. In a medium saucepan, melt the chocolate and shortening over low heat for 1 to 2 minutes, stirring just until the chocolate melts and the mixture is smooth. Allow to cool slightly so that the chocolate is not hot enough to pop a balloon, but is still pourable.
3. Inflate the balloons to about the size of an orange; tie knots to seal. Starting halfway from the knotted end, spoon the chocolate over the outside of the balloons, completely covering the outside bottom half of each. Allow the excess chocolate to drip off the bottom of the balloons and place them on the lined baking sheet.
4. Chill for 25 to 30 minutes, until the choclate is firm. Carefully pop the balloons and remove them from the chocolate cups. Chill until ready to serve.
SERVING SUGGESTIONS: Serve each chocolate cup filled with about 1 cup of your favorite mousse, pudding, or ice cream, and garnished for the holiday.
'OOH IT'S SO GOOD!!"
Printable Recipe
WATERMELON ICE
07/29/2002
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About 1 quart
1/2 cup water
3/4 cup sugar
2 tablespoons honey
2 tablespoons fresh lemon juice
1/8 teaspoon red food color
8 cups chunk seedless watermelon (about a 6-pound watermelon)
1. In a medium saucepan, bring the water, sugar, and honey to a boil over high heat, stirring until the sugar is dissolved. Remove from the heat and let cool.
2. Stir in the lemon juice and food color. Place half of the watermelon chunks and half of the cooled syrup in a blender jar and puree until smooth. Pour into a 9" x 13" baking dish and repeat the process with the remaining watermelon and syrup, adding all the pureed mixture to the baking dish. Cover and freeze for 3 to 4 hours, or until frozen 1 inch around the edges.
3. Stir well to mix up the ice crystals then cover and freeze for 4 to 6 more hours, or until completely frozen. Using an ice cream scoop, scrape the ice into mounds and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
WHOOPIE PIES
06/26/2002
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About 12 sandwich pies
1 package (18.25 ounces) devil's food cake mix
3/4 cup water
1/2 cup vegetable oil
3 eggs
1 cup milk
5 tablespoons all-purpose flour
1-1/4 cups sugar
1 cup vegetable shortening
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, combine the cake mix, water, oil, and eggs; beat well. Drop on the cookie sheets in 2-1/2- to 3-inch circles. Bake for 7 to 8 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool slightly then remove to a wire rack to cool completely.
3. In a saucepan, combine the milk and flour and cook over medium-high heat, stirring constantly until it forms a thick paste. Let cool.
4. In a medium bowl, beat the sugar and shortening until fluffy; stir in the vanilla extract then add the cooled flour mixture and beat until doubled in volume.
5. Turn half of the cooled cakes over on their backs. Spoon a dollop of filling onto half of them. Place the other half of the cakes on top of the filling, forming sandwiches.
"OOH IT'S SO GOOD!!"
Printable Recipe
ZUCCHINI COOKIES
04/19/2002
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About 4 dozen
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup grated zucchini (about 1 small zucchini)
1 cup raisins
1 cup chopped walnuts
1 cup (6 ounces) semisweet chocolate chips
1. Preheat the oven to 350 degrees. Coat baking sheets with nonstick cooking spray.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Gradually add the egg, flour, baking soda, cinnamon, and salt; mix well. Stir in the zucchini, raisinis, walnuts, and chocolate chips.
3. Drop by teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 15 to 20 minutes, or until golden. Do not over-bake. Allow to cool for 2 to 3 minutes, then remove to wire racks to cool completely.
"OOH IT'S SO GOOD!!"
ENTREES
Printable Recipe
AMISH COUNTRY CASSEROLE
06/25/2002
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6 to 8 servings
1 tablespoon olive oil
1 medium onion, chopped
1 pound ground beef
1 can (10-3/4 ounces) condensed tomato soup
1 package (16 ounces) wide egg noodles
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/2 teaspoon paprika
1. Preheat the oven to 375 degrees. Coat a 3-quart casserole dish with nonstick cooking spray.
2. In a large skillet, heat the oil over medium heat and saute onion for 2 to 3 minutes. Add the ground beef and cook for 4 to 6 minutes, or until browned. Stir in the tomato soup; set aside.
3. In a large soup pot, cook the noodles according to the package directions; drain well and return the noodles to the pot. Stir in the mushroom soup.
4. Place half of the beef mixture into the casserole dish. Add half of the noodle mixture and repeat with the remaining beef and noodle mixtures.
5. Sprinkle with paprika and bake for 25 to 30 minutes, or until heated through and bubbly.
"OOH IT'S SO GOOD!!"
Printable Recipe
ASIAN WRAPS
03/04/2002
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3/4 pound boneless, skinless chicken breast, cooked and coarsely shredded
1/4 pound fresh bean sprouts
1/2 small head Napa or Chinese cabbage, shredded (about 3 cups)
1 medium carrot, shredded (about 1 cup)
6 scallions, thinly sliced
1/4 cup white vinegar
3 tablespoons canola oil
2 tablespoons light soy sauce
1 tablespoon sesame oil
2 garlic cloves, minced
2 teaspoons ground ginger
1/2 teaspoon black pepper
1 to 2 heads Bibb lettuce, separated to obtain 20 leaves
1. In a large bowl, combine the chicken, bean sprouts, cabbage, carrot, and scallions; mix well.
2. In a small bowl, combine the vinegar, canola oil, soy sauce, sesame oil, garlic, ginger, and black pepper; mix well and pour over the cabbage mixture. Mix until evenly coated.
3. Spoon an equal amount of the chicken mixture onto the center of each lettuce leaf and fold like an envelope. Place seam side down on a serving platter.
"OOH IT'S SO GOOD!!"
Printable Recipe
BAKED ITALIAN HEROS
01/25/2002
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6 sandwiches
Six 6- to 8-inch hero (hoagie) rolls, split
1/2 cup Italian dressing
1/2 pound sliced deli salami
1/2 pound sliced deli turkey
1/2 pound sliced deli ham
1/2 pound sliced deli provolone cheese
1 large tomato, thinly sliced
1/2 medium onion, thinly sliced
1. Preheat the oven to 375 degrees. Brush the cut sides of the rolls with the Italian dressing.
2. Layer the bottom halves with the salami, turkey, ham, cheese, tomato, and onion and replace the tops. Place each on a piece of aluminum foil and wrap tightly.
3. Bake for 12 to 15 minutes, or until the cheese is melted. Carefully remove the aluminum foil and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BARBECUED SHORT RIBS
11/18/2002
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3 to 4 servings
1 tablespoon vegetable oil
4 pounds beef short ribs
1 can (8 ounces) tomato sauce
3/4 cup tomato juice
1 small onion, chopped
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon black pepper
1. In a large soup pot, heat the oil over medium-high heat. Add the ribs and brown for 5 to 7 minutes.
2. Add the remaining ingredients, bring to a boil, cover and cook for 1-1/2 hours, or until the beef is fork-tender.
3. Skim the fat from the sauce; serve the ribs with sauce spooned over them.
"OOH IT'S SO GOOD!!"
Printable Recipe
BONELESS TURKEY BREAST
08/27/2002
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4 to 6 servings
1 package (8 ounces) stuffing cubes
1/2 cup hot water
2 tablespoons butter, softened
1 small onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1/4 cup sweetened dried cranberries
One 3-pound boneless turkey breast
1/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 medium-sized carrots, cut into 1-inch chunks
1. Coat a 3-1/2-quart (or larger) slow cooker with nonstick cooking spray. Put the stuffing cubes in the cooker and add the water, butter, onion, mushrooms, and cranberries; mix well. Sprinkle the turkey breast with the basil, salt, and pepper.
2. Place the turkey over the stuffing mixture, then place the carrots around the turkey. Cover and cook on the low setting for 7 to 8 hours.
3. Remove the turkey to a cutting board and slice.
4. Place the carrots on a serving platter. Stir the stuffing until thoroughly mixed and allow to sit for 5 minutes. Spoon onto the platter with the carrots and serve with the sliced turkey.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESE "STEAK" PIZZA
08/09/2002
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8 Slices
1 pound ground beef
1 medium onion, sliced into thin rings
1 small green or red bell pepper, cut into thin strips
1/2 teaspoon salt
1/2 teaspoon black pepper
One 12-inch prepared thick pizza shell
2 cups (8 ounces) shredded mozzarella cheese
1. Preheat the oven to 400 degrees.
2. In a large skillet, cook the ground beef, onion, and bell pepper over medium-high heat for 5 to 7 minutes, or until no pink remains in the beef and the vegetables are fork-tender.
3. Drain the liquid from the skillet then stir in the salt and black pepper.
4. Place the pizza shell on a pizza pan or baking sheet and spread the beef mixture over it. Sprinkle with the cheese and bake for 8 to 10 minutes, or until heated through and the cheese is melted.
OPTIONS: Be creative with whatever ingredients you have on hand. Substitute with your own favorites and personalize this to create your own version of Cheese "Steak" Pizza.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESEBURGER BAKE
02/28/2002
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4 to 6 servings
1-1/2 pounds lean ground beef
1-1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/3 cup ketchup
1-1/2 cups (6 ounces) finely shredded sharp Cheddar cheese
1 package (7-1/2 ounces) refrigerated biscuits (10 biscuits)
1. Preheat the oven to 450 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large skillet, brown the ground beef with the onion powder, garlic powder, and pepper over high heat, stirring to break up the beef. Drain off any fat, then add the ketchup and cheese; mix well and pour into the baking dish.
3. Place the biscuits over the top and bake for 8 to 10 minutes, or until the biscuits are golden and cooked through.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN & POTATO SALAD
05/24/2002
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4 to 6 servings
6 medium potatoes, peeled and cut into 1-inch chunks
2 tablespoons salt
1 package (10 ounces) refrigerated cooked, sliced chicken breast (see Tip)
1 package (10 ounces) frozen cut asparagus, thawed and drained
10 radishes, sliced
1 cup ranch dressing
1. Place the potatoes and salt in a soup pot and add enough water to cover the potatoes. Bring to a boil over high heat and let boil for 5 minutes, or until the potatoes are tender; drain, rinse with cold water, and drain again.
2. Place the potatoes in a large bowl and add the chicken, asparagus, radishes, and dressing; toss well. Serve warm, or cover and chill until ready to serve.
TIP: Packaged sliced, precooked chicken is available in various flavors, and can be found in the refrigerated meats section of most supermarkets.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN AND BROCCOLI POCKETS
03/11/2002
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8 servings
1 can (10-3/4 ounces) condensed broccoli cheese soup, divided
1/2 cup milk
1 package (10 ounces) refrigerated cooked and sliced chicken breast, coarsely chopped
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1/4 teaspoon black pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1. Preheat the oven to 375 degrees. In a medium saucepan, combine 1/2 cup soup and the milk; set aside.
2. In a medium bowl, combine the remaining soup, the chicken, broccoli, and pepper; mix well.
3. With a rolling pin, roll out each sheet of puff pastry to a 12-inch square. Cut each sheet into 4 equal squares. Place an equal amount of the chicken mixture in the center of each square. Fold the pastry over the filling, forming triangles. With your finger or a fork, pinch or press the edges together firmly to seal.
4. Place the pockets on 2 large rimmed baking sheets. Bake for 20 to 22 minutes, or until golden. Meanwhile, heat the soup and milk mixture over medium heat until hot and bubbly, stirring occasionally. Spoon over the pockets and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN FRICASSEE
02/19/2002
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A favorite of Abraham Lincoln
6 to 8 servings
4 tablespoons vegetable oil
2 large onions, chopped
4 pounds split chicken wings
3 jars (12 ounces each) beef gravy
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon black pepper
2 pounds ground beef
2 eggs
1/2 cup bread crumbs
1 teaspoon onion powder
1/8 teaspoon salt
1. In a soup pot, heat the oil over medium-high heat. Add the onions and saute until softened. Add the chicken wings and cook for about 15 minutes, or until golden, stirring occasionally.
2. Add the gravy, paprika, sugar, garlic powder, and black pepper and cook over medium heat for about 20 minutes, stirring occasionally.
3. Meanwhile, in a large bowl, combine the ground beef, eggs, bread crumbs, onion powder, and salt. Roll into small meatballs.
4. Gradually add the meatballs to the pot and cook for 20 to 30 more minutes, or until the meatballs are cooked though, stirring the mixture frequently but carefully so as not to break up the meatballs.
SERVING TIP: This is great served in bowls over egg noodles.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN PAPRIKASH
09/20/2002
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6 servings
1 tablespoon vegetable oil
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
2 tablespoons paprika
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup sour cream
1 cup sliced fresh mushrooms
1/2 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon black pepper
1. Heat the oil in a large deep skillet over medium-high heat. Add the chicken and brown for 5 to 6 minutes per side.
2. In a medium bowl, combine the remaining ingredients; mix well and pour over the chicken. Cover and cook for 12 to 15 minutes, or until no pink remains in the chicken. Serve with the sauce spooned over the chicken.
SERVING SUGGESTION: Make this even heartier by serving over a bed of warm cooked rice or pasta.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN RIBS
01/24/2002
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Serving Size: 2-1/2 ounces (3 or 4 strips), Total servings: 12
1 can (10-1/2 ounces) condensed beef broth
1/4 cup ketchup
1/4 cup honey
1/4 cup light soy sauce
4 garlic cloves, minced
1/8 teaspoon red food color
2 pounds boneless, skinless chicken thighs, cut into strips
1. In a large bowl, combine all the ingredients. Cover and chill overnight, or for at least 4 hours.
2. Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place the chicken strips on the baking sheet, discarding the remaining marinade.
3. Bake for 10 minutes, then turn the chicken over; bake for 8 to 10 more minutes, or until no pink remains in the chicken and it is glazed. Serve immediately.
Nutritional Analysis, courtesy of the American Diabetes Association:
Exchanges: 3 Very lean Meat, Per Serving: Calories 106, Calories from Fat 18, Total Fat 2g, Saturated Fat 1g, Cholesterol 46mg, Sodium 214mg, Carbohydrate 4g, Dietary Fiber 0g, Sugars 4g, Protein 17g
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN ROLL-UPS
08/12/2002
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4 servings
4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness (1-1/2 to 2 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound (4 ounces) boiled ham, thinly sliced
1/4 pound (4 ounces) provolone cheese, thinly sliced
1 teaspoon dried sage leaves, crushed
1/4 teaspoon garlic powder
2 tablespoons butter
1 jar (26 ounces) tomato and basil pasta sauce
1. Sprinkle the chicken breasts evenly with salt and pepper. Top each breast half with ham, provolone, sage, and garlic powder. Roll up and secure with toothpicks.
2. In a large skillet, melt the butter over medium-high heat. Brown the chicken in the butter, stir in the pasta sauce, and bring to a boil. Cover, reduce the heat to medium-low, and cook for 12 minutes, or until no pink remains in the chicken. Serve with pasta.
SERVING TIP: Serve this with cooked pasta to enjoy the flavorful sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN THIGHS CACCIATORE
04/02/2002
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4 servings
8 chicken thighs, skinned, if desired
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1/2 cup dry red wine or beef broth
2 cans (14-1/2 ounces each) Italian-style diced tomatoes, undrained
1. Season the chicken with the salt and pepper. In a large deep skillet, cook the chicken in 1 tablespoon oil over medium-high heat for 3 minutes per side, or until lightly browned. Remove from the skillet and set aside.
2. Add the remaining 1 tablespoon oil to the skillet then saute the onion and garlic until tender.
3. Return the chicken to the skillet; add the wine and tomatoes, and bring to a boil. Cover, reduce the heat to low, and simmer for 10 minutes. Uncover and simmer for 10 more minutes then serve topped with the sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN...YOUR PASSPORT TO THE WORLD
10/24/2002
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What's on the menu tonight? Perhaps the flavors of France, or maybe Mexico? By varying the toppings on America's favorite main course, we can take our taste buds on a trip around the world from our very own kitchens! Simply saute skinless, boneless chicken breasts in oil and experiment with your favorite international toppers:
FRANCE: Top with a slice each of deli ham and Swiss cheese. Heat until the ham is hot and the cheese is melted for a quick cordon bleu. Serve with rice pilaf and steamed vegetables.
ITALY: Top with chopped tomatoes or warmed bottled spaghetti sauce, sauteed sliced mushrooms, and a sprinkle of fresh basil. Serve over hot sauced pasta for a hearty Italian meal.
GREECE: Top with crumbled feta cheese and sliced black olives. Serve over a fresh Greek salad.
GERMANY: Top with warm bottled brown gravy and sprinkle with caraway seeds. Serve with mashed potatoes.
MEXICO: Top with mild, medium or spicy salsa, and serve over warm cooked rice.
CHINA: Instead of sauteing whole as directed above, cut boneless, skinless chicken breasts into strips and quickly stir-fry in sesame oil along with cut veggies. Toss with teriyaki sauce and serve over warm cooked rice.
"OOH IT'S SO GOOD!!"
Printable Recipe
COLA MEATBALLS
10/21/2002
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1 pound ground beef
1/2 cup seasoned bread crumbs
1 egg
1 tablespoon water
1 small onion, finely chopped, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 garlic clove, minced
1 cup ketchup
1 cup cola
1 tablespoon Worcestershire sauce
1/2 medium-sized green bell pepper, finely chopped
1. Preheat the oven to 325 degrees. In a large bowl, combine the ground beef, bread crumbs, egg, water, half of the onion, 1/4 salt, and 1/4 teaspoon black pepper; mix well. Form into 1-inch meatballs and place in a 9" x 13" baking dish.
2. In a medium bowl, combine the remaining ingredients, including the remaining onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; mix well, then pour over the meatballs.
3. Bake for 50 to 60 minutes, or until the sauce is bubbling and the meatballs are cooked through.
"OOH IT'S SO GOOD!!"
Printable Recipe
CORN 'N' CHICKEN BAKE
01/10/2002
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6 servings
6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (8 ounces) corn bread stuffing mix
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup boiling water
1/4 cup (1/2 stick) butter, melted
1 can (10-3/4 ounces) condensed cream of celery soup (see Options)
1/3 cup milk
1 tablespoon chopped fresh parsley
1. Preheat the oven to 375 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Place the chicken breast halves in a single layer in the baking dish, and season with the garlic powder, salt, and pepper.
3. In a large bowl, combine the stuffing mix, corn, water, and melted butter; mix well and spoon over the chicken.
4. In the same bowl, combine the soup, milk, and parsley; mix well. Pour over the stuffing, then cover with aluminum foil and bake for 35 minutes. Uncover and bake for 8 to 10 more minutes, or until no pink remains in the chicken and the stuffing is golden.
OPTIONS: The condensed cream soup of your choice can be used in place of the cream of celery soup.
"OOH IT'S SO GOOD!!"
Printable Recipe
CORN BREAD-CRUSTED PORK CUTLETS
01/17/2002
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4 servings
3/4 cup low-fat buttermilk
1 tablespoon Dijon mustard
1 tablespoon grated onion
1/2 teaspoon poultry seasoning
4 pork cutlets (4 ounces each), pounded thin
1 box (6 ounces) seasoned corn bread stuffing mix, coarsely crushed
1. Combine the buttermilk, mustard, onion, and poultry seasoning in a large baking dish. Add the pork, turning to coat. Cover and marinate in the refrigerator for 30 minutes, turning the pork occasionally.
2. Preheat the oven to 425 degrees. Coat a baking sheet with nonstick cooking spray.
3. Place the stuffing mix in a shallow dish or pie plate. Remove the pork from the baking dish, and discard the marinade. Dredge both sides of the pork cutlets in the stuffing mix, pressing to coat thoroughly. Place the pork cutlets on the baking sheet, and bake for 15 to 20 minutes, or until done.
Nutritional Analysis Per Serving: Calories 284, Total Fat 8.0g, Saturated Fat 2.3g, Protein 27.6g, Carbohydrate 23.4g, Fiber 1.4g, Cholesterol 67mg, Sodium 427mg, Exchanges: 1-1/2 Starch, 3 Lean Meat
"OOH IT'S SO GOOD!!"
Printable Recipe
COUNTRY CHICKEN & RICE
02/11/2002
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6 to 8 servings
One 3- to 3-1/2-pound chicken, cut into 8 pieces
6 cups water
2 cans (15 ounces each) tomato sauce
1 large onion, finely chopped
1 teaspoon dreid thyme
1 tablespoon salt
1 teaspoon black pepper
2 cups long- or whole-grain rice, rinsed
1. In a large pot, bring all the ingredients except the rice to a boil over medium-high heat.
2. Cover and allow to boil for 35 minutes.
3. Add the rice and cook for 25 to 30 minutes, or until the rice is tender, no pink remains in the chicken, and the chicken juices run clear.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRISPY CALAMARI
01/29/2002
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2 to 4 servings
1 pound cleaned calamari (squid) (see Tip)
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup vegetable oil
Marinara sauce, warmed (optional)
1. Cut the tube-like calamari bodies into 1/2-inch rings, leaving the tentacles intact.
2. In a large resealable plastic storage bag, combine the flour, salt, and pepper. Add the calamari in small batches and toss until completely coated.
3. In a large deep skillet, heat the oil over medium-high heat until hot but not smoking. Fry the calamari in small batches for 4 to 6 minutes, or until golden brown. Drain on paper towels and serve immediately as is or with your favorite marinara sauce for dipping.
TIP: The easiest way to do this is to buy calamari that's already cleaned so that you're ready to go when you get it home!
"OOH IT'S SO GOOD!!"
Printable Recipe
CROWN ROAST OF LAMB
04/18/2002
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4 servings
One 2- to 2-1/2-pound crown roast of lamb (see Tips)
1 tablespoon peanut oil
1-1/2 teaspoons salt, divided
1/2 teaspoon black pepper
1-1/2 cups cooked rice
1/4 pound fresh mushrooms, sliced
1/4 teaspoon chopped fresh parsley
2 tablespoons butter, melted
1. Preheat the oven to 325 degrees. Coat a shallow roasting pan with nonstick cooking spray; place the roast in the pan.
2. In a small bowl, combine the oil, 1 teaspoon salt, and the pepper; mix well then rub over the entire roast.
3. In a medium bowl, combine the rice, mushrooms, parsley, butter and the remaining salt; mix well then place in the cavity of the roast. Wrap the ends of the rib bones in aluminum foil to keep them from over-browning.
4. Roast uncovered for 1 to 1-1/4 hours, until a meat thermometer registers 160 degrees for medium, or until desired doneness beyond that. Transfer the roast to a serving platter and allow to stand for 15 to 20 minutes to firm up before slicing between the bones (see Tips).
TIPS: If you don't find a crown roast of lamb at the supermarket meat counter, ask the butcher to prepare one for you. Before serving, be sure to discard any string that my have been used by the butcher to tie the roast together.
"OOH IT'S SO GOOD!!"
Printable Recipe
CURRIED SHRIMP
04/30/2002
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4 to 6 servings
1 pound spaghetti
2 tablespoons butter
2 onions, chopped
2 garlic cloves, minced
1 can (15 ounces) coconut milk
4 teaspoons curry powder
2 tablespoons lime juice
2 tablespoons honey
1 pound frozen fully-cooked large shrimp
2 tablespoons chopped fresh basil
1. Prepare the spaghetti according to the package directions; drain.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions and garlic, and saute until tender. Add the coconut milk, curry powder, lime juice, and honey; bring to a boil.
3. Add the shrimp and stir until heated through. Pour over the spaghetti and sprinkle with the chopped basil.
"OOH IT'S SO GOOD!!"
Printable Recipe
DEVILED CRAB
10/08/2002
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16 patties
1 tablespoon vegetable oil
1 green bell pepper, chopped
1 onion, chopped
1 rib celery, chopped
1 pound imitation crabmeat, flaked
1/2 cup bread crumbs
1 egg, beaten
1 teaspoon yellow mustard
1 tablespoon ketchup
1 tablespoon mayonnaise
1. Preheat the oven to 400 degrees. Coat a large baking sheet with nonstick cooking spray.
2. Heat the oil in a large skillet over high heat. Add the green pepper, onion, and celery, and saute until tender.
3. In a medium bowl, combine with the remaining ingredients; mix well, then form into 16 patties and place on the baking sheet.
4. Bake for 18 to 20 minutes, or until golden. Serve warm.
"OOH IT'S SO GOOD!!"
Printable Recipe
DRESSED-UP PORK ROAST
03/18/2002
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6 to 8 servings
One 3-pound boneless pork loin roast, cut in half crosswise
One 2-pound full rack baby back pork ribs
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon black pepper
Butcher string (see Tip)
1 package (8 ounces) stuffing mix, prepared according to package directions
1. Preheat the oven to 350 degrees. In a roasting pan, stand the pork loins on end side by side. Tie with butcher string. Stand the ribs up around the loins with meat side of ribs facing in; bend to wrap around the roast. Wrap butcher string around the ribs, securing them around the roast.
2. Using kitchen shears or a knife, trim out approximately 2 inches of meat between the top of each rib.
3. In a small bowl, combine the oil, salt, and pepper. Place the pork in a roasting pan and rub all over with the oil mixture. Roast for 1 hour.
4. Place the prepared stuffing on top of the roast and roast for 20 to 30 minutes, or until cooked to desired doneness (at least 155 degrees internal temperature).
5. Slice the ribs and pork loin, discarding the string, and serve with the stuffing.
TIP: You can usually find butcher or other food-safe string in the housewares section of the supermarkets.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASY EGGS BENEDICT
05/09/2002
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4 servings
1 package (1.25 ounces) hollandaise sauce mix, prepared according to package directions
1 tablespoon butter
1 package (6 ounces) Canadian bacon
6 cups water
1/2 cup white vinegar
8 eggs
4 English muffins, split and toasted
1. Warm the hollandaise sauce over low heat. In a large skillet, melt the butter over low heat and cook the Canadian bacon for 2 to 3 minutes per side.
2. Meanwhile, in another large skillet, bring the water and vinegar to a boil. Crack the eggs one at a time and gently drop each into the boiling water mixture. Cook for 4 to 6 minutes, or until the eggs are firm on the outside.
3. Place the toasted English muffin halves on a platter and top each half with a slice of Canadian bacon. Then, using a slotted spoon, place an egg over each slice of bacon. Top the eggs with some hollandaise sauce and serve immediately.
GARNISHING TIP: These look great served as is, or garnished with sliced olives and a sprig of dill or your favorite fresh herb.
"OOH IT'S SO GOOD!!"
Printable Recipe
FANCY FAST GREEK CHICKEN
01/28/2002
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6 servings
1 tablespoon vegetable oil
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
1/2 teaspoon salt
1 jar (12 ounces) chicken gravy
1/4 cup dry white wine
1-1/2 teaspoons fresh lemon juice
1 can (2-1/4 ounces) sliced black olives, drained
1-1/2 teaspoons dried oregano
1. In a large skillet, heat the oil over medium-high heat. Season the chicken with the salt; cook for 3 to 4 minutes per side, or until browned.
2. In a small bowl, combine the remaining ingredients; mix well. Pour over the chicken and simmer for 4 to 5 minutes, or unitl no pink remains in the chicken. Serve immediately.
GARNISHING TIP: To fancy this up, top the chicken with crumbled feta cheese, additional sliced black olives, and some diced red bell pepper.
"OOH IT'S SO GOOD!!"
Printable Recipe
FIRECRACKER BARBECUED PORK
12/05/2002
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6 servings
One 2-pound boneless pork loin roast
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup barbecue sauce
1/3 cup orange marmalade
1/2 teaspoon hot pepper sauce
1 teaspoon prepared horseradish
1. Preheat the oven to 350 degrees. Season the pork roast with the salt and pepper and place in a 9" x 13" baking dish.
2. In a small bowl, combine the remaining ingredients and pour over the roast.
3. Roast for 40 to 45 minutes, or until the internal temperature reaches 155-160 degrees. Let roast sit for 5 to 10 minutes, then slice and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
FISH PARMIGIANA
03/15/2002
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4 servings
4 flounder or other white-fleshed fish fillets (6 ounces each)
1 cup spaghetti sauce
3/4 cup (3 ounces) shredded mozzarella cheese
1 teaspoon dried Italian seasoning
1. Preheat the oven to 400 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Place the fish fillets in the baking dish and top with the spaghetti sauce. Sprinkle with the mozzarella cheese, then the Italian seasoning.
3. Bake, uncovered, for 12 to 15 minutes, or until the fish flakes easily with a fork.
MAKE IT A COMPLETE MEAL...by serving with a ready-made bagged salad and some rolls that you toss in the oven to bake along with the fish.
"OOH IT'S SO GOOD!!"
Printable Recipe
GARLIC BEEF
09/06/2002
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4 to 6 servings
8 garlic cloves, minced
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons apple cider vinegar
2 tablespoons sugar
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 pound flank steak, thinly sliced
1 pound fresh green beans, trimmed
1 medium bell pepper, cut into thin strips
1. In a medium bowl, combine the garlic, soy sauce, sesame oil, vinegar, sugar, and black pepper; set aside.
2. In a large skillet or wok, heat the vegetable oil over high heat. Add the flank steak and stir-fry for 5 to 6 minutes, or until no pink remains, stirring frequently. Add the soy sauce mixture, green beans, and bell pepper. Stir-fry for 9 to 10 minutes, or until the green beans are crisp-tender and most of the liquid has evaporated, stirring frequently. Serve immediately.
SERVING SUGGESTION: To make this a complete meal, serve it over warm cooked rice.
"OOH IT'S SO GOOD!!"
Printable Recipe
GLAZED CORNED BEEF
03/08/2002
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6 to 8 servings
One 4- to 4-1/2-pound corned beef, rinsed
1/2 cup water
1/2 cup apricot preserves
2 tablespoons brown sugar
1 tablespoon soy sauce
1. Preheat the oven to 350 degrees. Coat a roasting pan with nonstick cooling spray.
2. Place the corned beef in the roasting pan; add the water and cover tightly with aluminum foil. Bake for 2 hours; drain liquid.
3. In a small bowl, combine the remaining ingredients. Spread evenly over the corned beef. Roast uncovered for 25 to 30 minutes, or until the corned beef is fork-tender, basting occasionally with the pan drippings. Slice the corned beef across the grain and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED CATFISH
08/07/2002
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4 servings
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
4 farm-raised catfish fillets (about 6 ounces each)
1/4 cup vegetable oil
1. Preheat the grill to medium-high heat. Coat a hinged grill basket with nonstick cooking spray (see Tip).
2. In a small bowl, combine the basil, crushed red pepper, garlic powder, salt, and black pepper; mix well.
3. Rinse the fish with cold water and pat dry with a paper towel. Rub 1 tablespoon oil over each piece of fish, then rub both sides of the fish with seasoning mixture, coating it evenly.
4. Place the fish in the grill basket and grill for 7 to 9 minutes, or until cooked through and firm to the touch, turning the basket over once during cooking.
PREPARATION TIP: If you don't have a hinged grill basket, before preheating the grill, coat the grill racks with nonstick cooking spray.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED LONDON BROIL
07/16/2002
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6 to 8 servings
One 2-pound London broil (beef top round) steak
3/4 cup balsamic vinegar, divided
1/4 cup olive oil
1/2 cup spicy brown mustard, divided
2 garlic cloves, minced
1-1/4 teaspoons salt, divided
1/2 teaspoon black pepper
1/4 cup (1/2 stick) butter
4 medium-sized sweet onions, thinly sliced
1. Place the steak in a large resealable plastic storage bag.
2. In a medium bowl, combine 1/2 cup vinegar, the oil, 1/4 cup mustard, the garlic, 1/2 teaspoon salt, and the pepper; mix well. Pour over the steak then seal the bag and chill for 1 hour.
3. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions and saute for 12 to 15 minutes, or until very tender, stirring occasionally. Add the remaining 1/4 cup mustard, 1/4 cup vinegar, and 3/4 teaspoon salt. Reduce the heat to medium-low and cook until the mixture thickens, stirring often.
4. Preheat the grill to high heat. Grill the steak for 12 to 15 minutes for medium-rare, or to desired doneness beyond that, turning frequently; baste often with the marinade for only the first 5 minutes of cooking. Thinly slice the steak and serve topped with the sauteed onions.
"OOH IT'S SO GOOD!!"
Printable Recipe
HATS-OFF CHICKEN
07/26/2002
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6 to 8 servings
1 pound orrechiette, bow tie, or penne pasta
2 tablespoons olive oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
6 plum tomatoes, cut into 1/2-inch chunks
2 small yellow squash, cut into 1/2-inch chunks
1 small zucchini, cut into 1/2-inch chunks
1 teaspoon dried oregano
1/2 teaspoon dried basil
1-1/2 teaspoons salt
1/2 teaspoon black pepper
1. Cook the pasta according to the package directions: drain.
2. Meanwhile, in a soup pot, heat the oil over medium-high heat. Add the chicken and cook, stirring to brown on all sides. Add the remaining ingredients and cook for 10 to 12 minutes, or until the vegetables are tender.
3. Add the pasta and toss until evenly coated. Serve immediately..
"OOH IT'S SO GOOD!!"
Printable Recipe
ITALIAN LAYER BAKE
10/11/2002
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6 to 8 servings
1 container (8 ounces) refrigerated crescent rolls
8 slices (1/2 pound) deli turkey
8 slices (1/2 pound) deli ham
12 slices (1/2 pound) deli hard salami
8 slices (1/2 pound) Swiss cheese
1 jar (12 ounces) roasted peppers, drained
4 eggs, beaten
1. Preheat the oven to 350 degrees. Unroll the crescent roll dough without separating the triangles. Separate the dough into 2 squares along the center cut line.
2. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit the bottom of the dish.
3. Layer with half of each of the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of the beaten eggs over the peppers and repeat with the remaining meat, cheese, and peppers.
4. Place the remaining square of dough over the peppers. Pour the remaining beaten eggs over the dough and cover lightly with foil.
5. Bake for 20 minutes, remove foil, and bake for an additional 20 to 22 minutes, or until golden and heated through. Let cool for 15 to 20 minutes, then cut and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
KUNG PAO BEEF
09/27/2002
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6 to 8 servings
1/2 cup teriyaki sauce
2 tablespoons cornstarch
1 teaspoon crushed red pepper
1/2 teaspoon ground ginger
2 pounds flank steak, thinly sliced
1 tablespoon vegetable oil
2/3 cup salted peanuts
4 scallions, thinly sliced
1. In a large bowl, combine the teriyaki sauce, cornstarch, crushed red pepper, and ginger. Add the steak and toss to coat.
2. In a large skillet or wok, heat the oil over high heat. Add the steak mixture and cook for 5 to 7 minutes, or until the steak is cooked through, stirring constantly.
3. Sprinkle with the peanuts and scallions, and serve.
SERVING SUGGESTION: To be restaurant-authentic, serve this over steamed rice.
"OOH IT'S SO GOOD!!"
Printable Recipe
LAYERED MACARONI & CHEESE
12/06/2002
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4 to 6 servings
1/2 pound elbow macaroni, cooked
4 cups (16 ounces) shredded Cheddar cheese, divided
2 eggs
1-1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika
1. Preheat the oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray.
2. Layer 1/3 of the macaroni in the baking dish. Sprinkle with 1-1/2 cups cheese. Repeat the layers; top with the remaining macaroni.
3. In a medium bowl, whisk together the eggs, milk, salt, and pepper until blended; pour over the macaroni.
4. Cover and bake for 45 minutes, or until heated through. Uncover and sprinkle with the remaining cheese and the paprika. Cover and let stand for 10 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
MAHIMAHI FINGERS
11/13/2002
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4 to 6 servings
1/2 cup plain bread crumbs
1/2 cup macadamia nuts, finely chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
4 tablespoons vegetable oil
2 pounds mahimahi or other white-fleshed fish fillets, cut into strips
1. In a shallow dish, combine the bread crumbs, nuts, parsley, cinnamon, salt, and pepper; mix well. Place the beaten egg in another shallow dish.
2. Dip the fish strips into the egg then into the nut mixture, turning to coat completely with each.
3. In a large skillet, heat 2 tablespoons oil over medium-low heat, until hot. Cook the fish in batches for 3 to 4 minutes per side, adding more oil as needed, or until golden and the fish flakes easily with a fork.
TASTY GO-ALONG: Give these even more zip with Spicy Mango Dipping Sauce.
SPICY MANGO DIPPING SAUCE: 2 cups
2 ripe mangoes, peeled and chunked
1 tablespoon light brown sugar
2 teaspoons chopped fresh parsley
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1. In a blender or food processor, combine all the ingredients and process until smooth, stirring as needed.
2. Serve immediately, or cover and chill until ready to serve.
PREPARATION TIP: Select the ripest mangoes you can find. The riper the mangoes, the sweeter the dipping sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
MAPLE-GLAZED HAM
03/29/2002
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8 to 10 servings
One 5- to 6-pound fully cooked semi-boneless ham
1 cup maple syrup
1/4 cup orange marmalade
1 tablespoon Dijon-style mustard
8 medium sweet potatoes, peeled and cut into 2-inch chunks (see Preparation Shortcut)
1 can (20 ounces) pineapple chunks, drained
1 jar (7 ounces) maraschino cherries, drained
1. Preheat the oven to 350 degrees. Line a roasting pan with aluminum foil and coat the foil with nonstick cooking spray. Place the ham in the roasting pan.
2. In a large bowl, combine the maple syrup, marmalade, and mustard; mix well. Add the potatoes and toss, coating completely. Place the potatoes around the ham and use the remaining maple syrup mixture to coat the ham on all sides.
3. Sprinkle the pineapple chunks and cherries over the potatoes and bake for 1-3/4 to 2 hours, or until the ham is golden and the potatoes are fork-tender, basting with the pan juices and stirring the potatoes every 30 minutes.
PREPARATION SHORTCUT: Using canned sweet potatoes instead of fresh will not only reduce your preparation time, but your cooking time, too.
"OOH IT'S SO GOOD!!"
Printable Recipe
MUSTARD-PECAN CHICKEN
11/01/2002
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4 servings
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total), pounded to 1/4-inch thickness
1/2 teaspoon salt
2 tablespoons molasses
1/4 cup honey
1/4 cup Dijon-style mustard
1-1/2 cups chopped pecans
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. Season the chicken breasts with the salt.
2. In a shallow dish, combine the molasses, honey, and mustard; mix until well combined. Place the pecans in another shallow dish.
3. Dip the chicken in the molasses mixture, then in the pecans, coating completely.
4. Place the chicken in the baking dish and bake for 20 to 25 minutes, or until no pink remains and the juices run clear.
"OOH IT'S SO GOOD!!"
Printable Recipe
OLD-FASHIONED ROAST BEEF
12/03/2002
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About 8 servings
One 4-pound beef bottom round roast
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
1. Preheat the oven to 400 degrees. Place the roast fat side up on a roasting rack that has been coated with nonstick cooking spray. Place the rack in a large roasting pan.
2. In a small bowl, combine the remaining ingredients; mix well. Rub the spice mixture over the entire roast, covering completely. Roast for 30 minutes.
3. Reduce the oven to 300 degrees and continue roasting the beef until a meat thermometer registers 150 degrees for medium-rare, or until desired doneness beyond that.
"OOH IT'S SO GOOD!!"
Printable Recipe
ONE-POT PASTA PRIMAVERA
04/09/2002
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6 to 8 servings
1 pound twist pasta
1/4 cup olive oil
2 yellow squash, cut into 1/2-inch chunks
1 large zucchini, cut into 1/2-inch chunks
1 red bell pepper, cut into 1/2-inch chunks
1 small onion, chopped
3 garlic cloves, minced
4 plum tomatoes, sliced
1/2 pound sliced fresh mushrooms
1 can (10-1/2 ounces) condensed chicken broth
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup grated Parmesan cheese
1. In a soup pot, cook the pasta according to the package directions; drain in a colander and set aside.
2. In the same pot, heat the oil over high heat. Add the yellow squash, zucchini, bell pepper, onion, and garlic, and saute for 8 minutes, just until tender. Add the tomatoes, mushrooms, chicken broth, salt, and black pepper, and cook for 3 to 5 minutes, or until heated through.
3. Return the pasta to the pot and cook until well combined and heated through, stirring frequently. Sprinkle with the cheese and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
OUR FAVORITE MEAT LOAF
06/07/2002
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4 to 6 servings
1-1/2 pounds ground beef
3 slices white bread, torn into small pieces
1 small onion, finely chopped
1 egg
1/4 cup milk
1/4 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons ketchup
1. Preheat the oven to 350 degrees. In a large bowl, combine all ingredients except the ketchup; mix well. Press the mixture evenly into a 9" x 5" loaf pan.
2. Spread the ketchup over the top and bake for 60 to 65 minutes, or until no pink remains and the juices run clear.
3. Remove from the oven; drain and allow to sit for 5 minutes. Slice and serve.
OPTIONS: If you prefer to do without the ketchup, that's okay; you could use spaghetti sauce, or just leave the top plain.
"OOH IT'S SO GOOD!!"
Printable Recipe
PESTO PORK
05/23/2002
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4 to 6 servings
1-1/4 to 1-1/2 pounds boneless center-cut single pork loin, cut into 1/2-inch thick slices
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons (1/2 stick) butter, divided
1/2 cup heavy cream
1/2 cup pesto sauce
3 plum tonatoes, cut into 1/4-inch slices
1. Lay each pork loin slice between 2 sheets of plastic wrap and pound with a kitchen mallet or rolling pin to 1/4-inch thickness.
2. Place the flour in a shallow dish. Season the pork medallions with the salt and pepper, then place in the flour and coat evenly on both sides.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the pork and cook in batches for 2 to 4 minutes per side, or until golden, adding more butter as needed. Remove the pork to a covered platter to keep warm.
4. Add the cream and pesto to the skillet; mix well. Add the tomatoes and cook for 3 to 5 minutes, or until thoroughly heated. Pour over the pork medallions and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PINA COLADA CHICKEN
11/11/2002
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4 servings
1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (8.5 ounces) cream of coconut
1/2 cup heavy cream
1 can (8-1/4 ounces) pineapple tidbits, drained
10 maraschino cherries, cut in half
1/4 cup sweetened flaked coconut, toasted
1. In a large skillet, heat the oil over medium heat. Season the chicken with the salt and pepper and saute for 3 to 4 minutes per side, or until no pink remains and the juices run clear. Remove to a platter and cover to keep warm.
2. Add the cream of coconut and heavy cream to the skillet; cook and stir for 1 to 2 minutes, or until well combined.
3. Stir in the pineapple and cherries and return the chicken to the skillet. Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PORK CHOP CASSEROLE
10/10/2002
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6 servings
1/2 cup all-purpose flour
6 thick pork chops, rinsed and left damp
3 tablespoons vegetable oil
1 can (14-1/2 ounces) ready-to-use beef broth
1 can (10-3/4 ounces) condensed golden mushroom soup
1 package (6 ounces) long-grain and wild rice mix
1 cup water
1. Preheat the oven to 350 degrees.
2. Place the flour in a shallow dish; add the pork chops and turn to coat completely with flour.
2. Heat the oil in a large skillet over mediium heat. Brown the pork chops in batches for 5 to 6 minutes per side.
3. Meanwhile, combine the remaining ingredients in a 9" 13" baking dish; mix well. Place the browned pork chops over the rice mixture. Cover the casserole dish with aluminum foil and bake for 1 hour, or until no pink remains in the pork.
"OOH IT'S SO GOOD"
Printable Recipe
PORK LO MEIN
04/26/2002
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6 to 8 servings
1 pound spaghetti
3/4 cup chicken broth
1/2 soy sauce
2 teaspoons sugar
2 tablespoons peanut oil
2 pork tenderloins (about 2 pounds total), thinly sliced
8 scallions, thinly sliced
1/2 pound fresh mushrooms, sliced
1/2 pound fresh snow peas, trimmed
1. Prepare the spaghetti according to the package directions; drain and keep warm in a large serving bowl.
2. Meanwhile, in a small bowl, combine the chicken broth, soy sauce, and sugar; mix well and set aside.
3. In a large skillet or wok, heat the oil over high heat. Add the pork and cook until no pink remains, stirring constantly. Add the scallions, mushrooms, snow peas, and the chicken broth mixture. Stir-fry for 3 to 5 minutes, or until the vegetables are crisp-tender.
4. Toss pork mixture with the spaghetti and serve.
OPTIONS: This can also be made with thinly sliced beef or chicken--just stir-fry until no pink remains and proceed as above.
Printable Recipe
QUICK ASIAN CHICKEN
12/09/2002
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4 servings
4 boneless, skinless chicken breast halves (about 1 pound total)
1/2 cup soy sauce
Juice of one lemon
1 garlic clove, minced
2 tablespoons light brown sugar
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray; arrange the chicken in the dish.
2. In a small saucepan, heat the soy sauce, lemon juice, garlic, and brown sugar over low heat until the sugar is dissolved and well blended; pour over the chicken.
3. Bake for 20 minutes, turn chicken over, and bake for 15 more minutes, or until no pink remains. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
QUICK EGGPLANT PARMIGIANA
10/04/2002
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Nonstick cooking spray
1/2 cup plain bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon dried oregano
1/4 cup all-purpose flour
2 eggs, lightly beater
1 eggplant (12 to 15 ounces), trimmed and sliced crosswise into 1/4-inch slices
1 cup light spaghetti sauce
1/2 cup (2 ounces) finely shredded part-skim mozzarella cheese
1. Preheat the oven to 350 degrees. Coat two 10" x 15" rimmed baking sheets with nonstick cooking spray.
2. Place the bread crumbs, Parmesan cheese, and oregano in a shallow dish and place the eggs in a third shallow dish.
3. Dip the eggplant slices in the flour, then the eggs, then the bread crumb mixture, coating completely with each.
4. Arrange the eggplant in a single layer on the baking sheets. Lightly coat the tops of the eggplant with nonstick cooking spray. Bake for 25 to 30 minutes, or until golden.
5. Spoon the spaghetti sauce evenly over the eggplant slices, then sprinkle with the mozzarella cheese. Bake for 8 to 10 minutes, or until the cheese is melted. Serve immediately.
"OOH IT'S SO GOOD!!"
Nutritional Analysis, courtesy of the American Diabetes Association:
Serving Size: 3 slices Exchanges: 1 Carbohydrate, 1 Fat
Per Serving: Calories 139 Calories from Fat 38 Protein 8g
Carbohydrate 18g Total Fat 4g Saturated Fat 2g Cholesterol 78mg
Sodium 372mg Sugars 5g Dietary Fiber 3g
Printable Recipe
RIGATONI TOSS
03/01/2002
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1 pound ground beef
1 large green bell pepper, chopped
2 carrots, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15-ounces each) tomato sauce
1 beef bouillon cube
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1-1/2 pounds rigatoni pasta
1. In a soup pot, brown the beef over medium-high heat, stirring to break up the meat. Drain the excess liquid and add the bell pepper, carrots, onion, and garlic. Cook for 4 to 5 minutes, or until the vegetables are tender, stirring occasionally.
2. Add the remaining ingredients except the rigatoni; mix well, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to marry, stirring occasionally.
3. Meanwhile, cook the rigatoni according to the package directions; drain. Toss the rigatoni with the sauce and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
ROOT BEER CHICKEN
07/09/2002
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1 chicken (about 3 pounds), cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
3. In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.
4. Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping.
"OOH IT'S SO GOOD!!"
Printable Recipe
ROUND'EM-UP BURGERS
05/20/2002
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8 burgers
8 hamburger patties (2 pounds total)
3 tablespoons barbecue sauce
1 can (4.5 ounces) chopped green chilies, well drained
8 slices Monterey Jack cheese
1 cup canned French-fried onions
8 hamburger buns, split
1. Preheat the oven to 375 degrees.
2. Place the hamburger patties on two rimmed baking sheets. Spread the barbecue sauce evenly over the tops of the patties and sprinkle with the green chilies. Bake for 15 minutes.
3. Top each burger with a slice of cheese and a sprinkle of French-fried onions. Bake for 3 to 5 minuites, or until no pink remains in the burgers and the cheese is melted. Serve in the buns.
"OOH IT'S SO GOOD!!"
Printable Recipe
SALMON FLORENTINE
12/10/2002
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4 servings
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon salt, divided
1/4 teaspoon black pepper
1 package (10 ounces) fresh spinach
4 salmon fillets (about 1-1/2 pounds total)
Juice of 1/2 lemon
1/4 teaspoon dried basil
1. In a soup pot, heat the oil over medium heat. Add the garlic, 1/2 teaspoon salt, and the pepper. Saute for about 1 minute.
2. Add the spinach and toss to coat. Place the salmon fillets over the spinach and sprinkle with the lemon juice, basil, and the remaining 1/2 teaspoon salt. Reduce the heat to medium-low, cover, and cook for 10 to 12 minutes, until the spinach is wilted and the salmon flakes easily with a fork.
"OOH IT'S SO GOOD!!"
Printable Recipe
SAUSAGE-STUFFED PEPPERS
06/19/2002
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4 to 5 peppers
1 pound bulk sausage
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan cheese
4 to 5 cubanelle peppers
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the sausage, bread crumbs, and Parmesan cheese; mix well. Stuff equally into the peppers and place on a baking sheet.
3. Bake for 22 to 25 minutes, or until no pink remains in the sausage.
4. Preheat the grill to medium heat. Finish cooking the peppers on the grill for 3 to 4 minutes per side.
"OOH IT'S SO GOOD!!"
Printable Recipe
SHORTCUT SEAFOOD NEWBURG
12/31/2002
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4 to 6 servings
1 package (16 ounces) frozen cooked large shrimp, thawed
2 cans (15 ounces each) lobster bisque (see Options below)
1/4 cup dry sherry
1. In a large saucepan, combine all the ingredients.
2. Cook over medium heat until heated through, stirring occasionally. Serve (see Note).
OPTIONS: Instead of the lobster bisque, you can use two 10-3/4-ounce cans of condensed cream of shrimp soup mixed with 1 cup milk.
SERVING SUGGESTIONS: Serve this over puff pastry or toast points for an eye-catching appetizer, or over rice for an elegant main course. And in place of the shrimp, you can use sauteed scallops, crabmeat, imitation crabmeat, or any favorite cooked seafood.
"OOH IT'S SO GOOD!!"
Printable Recipe
SHRIMP BAKE
07/12/2002
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6 to 8 servings
2 pounds potatoes, peeled and quartered
1/4 cup milk
1 egg, beaten
2 tablespoons butter
1 teaspoon Dijon mustard
2 teaspoons dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh or frozen salad shrimp
1 can (10-3/4 ounces) condensed cream of shrimp soup
1 can (8-3/4 ounces) whole-kernel corn, drained
1. Preheat the oven to 425 degrees. Place the potatoes in a soup pot and cover with water. Bring to a boil over medium-high heat. Boil for 15 minutes, or until fork-tender.
2. Drain the potatoes and place in a large bowl. Beat with an electric mixer until smooth. Add the milk, egg, butter, mustard, chives, salt, and pepper; beat until well blended and smooth.
3. In a 9-inch deep-dish pie plate, combine the shrimp and soup; mix well. Cover with an even layer of corn. Spread the mashed potato mixture over the corn and place the pie plate on a baking sheet.
4. Bake for 30 to 35 minutes, or until heated through and the crust is golden. Slice and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SHRIMP SALAD WRAP
11/14/2002
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6 servings
1 head romaine lettuce, washed and chopped
3 ribs celery, chopped
1/2 red onion, chopped
4 plum tomatoes, chopped
2 tablespoons chopped fresh dill
1 package (8 ounces) frozen salad shrimp, thawed
3/4 cup ranch dressing
6 (10-inch) flour tortillas
1. In a large bowl, combine all the ingredients except the tortillas; mix well.
2. Place equal amounts of the salad mixture into the center of each tortilla. Fold the bottom of each tortilla up over the salad mixture then fold both sides over envelope-style; roll up to seal. Place tortillas seam side down, cut each in half, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SMOTHERED BEEF AND PEPPERS
04/29/2002
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6 to 8 servings
2 tablespoons vegetable oil
1/2 pound sliced fresh mushrooms
2 bell peppers (1 red, 1 green), cut into thin strips
2 onions, sliced
2 pounds beef round steak, cut into thin strips
1 teaspoon salt
1 teaspoon black pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup
3/4 cup dry red wine or beef broth
2/3 cup water
1-1/2 teaspoons browning and seasoning sauce
1. In a large skillet, heat the oil over medium-high heat until hot. Add the mushrooms, bell peppers, and onions, and saute for 4 to 5 minutes, or until tender. Remove the vegetables to a bowl, reserving the drippings in the skillet.
2. Season the steak with the salt and black pepper, and brown in the skillet over medium-high heat.
3. In a medium bowl, combine the soup, wine, and water; mix well and pour over the browned steak. Reduce the heat to low, cover, and simmer for 45 minutes.
4. Stir the vegetables and the browing and seasoining sauce into the steak mixture; cook uncovered for 8 to 10 minutes, or until the sauce is thickened.
SERVING TIP: This makes a hearty dish served over warm cooked rice.
"OOH IT'S SO GOOD!!"
Printable Recipe
SOUTHWESTERN SKEWERS
12/16/2002
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9 to 12 servings
1 cup sour cream
1 cup salsa
2 tablespoons chopped fresh cilantro
1 envelope (1-1/4 ounces) taco seasoning mix, divided
1-1/2 pounds boneless, skinless chicken breast or beef flank steak, cut into 1-inch chunks
36 six- to eight-inch skewers
1. In a medium bowl, combine the sour cream, salsa, cilantro, and 1 teaspoon taco seasoning; mix well. Cover and chill until ready to serve.
2. In a large bowl, toss the chunks of chicken or beef with the remaining taco seasoning; mix well.
3. Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat.
4. Add the chicken or beef chunks and saute for 6 to 8 minutes, or until desired doneness.
5. Skewer each piece and place on a serving platter; serve with the salsa dipping sauce.
GREAT GARNISH: Give your serving platter a festive finish by garnishing it with cilantro sprigs.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPICY RIGATONI
10/07/2002
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4 to 6 servings
1 pound rigatoni pasta
1 tablespoon vegetable oil
1 pound hot Italian pork sausage, casings removed
1 large onion, thinly sliced
3 cans (15 ounces each) Great Northern beans, undrained
1 bunch broccoli, cut into florets
1 can (14-1/2 ounces) ready-to-use chicken broth
1/2 teaspoon garlic powder
1 teaspoon salt
1. In a soup pot, cook the pasta according to the package directions; drain, rinse, drain again, then set aside in the colander.
2. In the same pot, heat the oil over medium-high heat and add the sausage and onion. Saute for 12 to 15 minutes, or until the sausage is no longer pink and the onion is tender. Add the beans, broccoli, broth, garlic powder, and salt; mix well. Cook for 8 to 10 minutes, or until the sauce thickens.
3. Add the pasta and cook until warmed through and well combined with the sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPICY SHRIMP
04/11/2002
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6 to 8 servings
1 pound linguine
2 tablespoons olive oil
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1-1/2 pounds medium shrimp, peeled and deveined
1. Cook the linguine according to the package directions; drain.
2. Meanwhile, in a soup pot, heat the oil over medium-high heat. Add the garlic and saute until golden. Add the tomatoes, crushed red pepper, oregano, and salt and bring to a boil.
3. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Add the shrimp to the sauce and cook for 3 to 4 minutes, or until the shrimp turn pink. Serve over the linguine.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPINACH BAKE
04/12/2002
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4 to 6 servings
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
1/2 of a small onion, finely chopped
8 tablespoons (1 stick) butter, melted, divided
1/4 cup heavy cream
1/3 cup grated Parmesan cheese
1/2 cup crushed butter-flavored crackers
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a medium bowl, combine the spinach, onion, 5 tablespoons melted butter, the heavy cream, and Parmesan cheese. Spoon into the baking dish.
3. In a small bowl, combine the remaining 3 tablespoons melted butter and the crushed crackers; sprinkle evenly over the spinach mixture and bake for 15 to 20 minutes, or until heated through and the topping is golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPINACH SOUFFLE
09/24/2002
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4 to 6 servings
1 cup (1/2 pint) heavy cream
3 eggs
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/3 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a medium bowl, beat the heavy cream and eggs for 2 to 3 minutes, or until foamy. Add the remaining ingredients and mix well, then pour into the baking dish.
3. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cut into squares and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
STEAK FLORENTINE
11/04/2002
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4 to 6 servings
2 to 3 teaspoons Dijon-style mustard
4 to 6 cubed beef steaks (1-1/2 to 1-3/4 pounds total), pounded to 1/4-inch thickness
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (2.8 ounces) French-fried onions
3/4 cup (3 ounces) shredded Monterey Jack cheese
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1. Preheat the oven to 375 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. Spread 1/2 teaspoon mustard over each cubed steak.
2. In a medium bowl, combine the spinach, onions, cheese, and salt. Spread the spinach mixture evenly over the tops of the steaks. Roll up each steak from the short end, tucking in the sides while rolling.
3. In a small bowl, combine the olive oil, garlic powder, paprika, and pepper; mix well, then brush over the steak rolls.
4. Place the steak rolls in the baking dish, and bake for 45 to 50 minutes, or until no pink remains in the steak and the filling is hot. Cut into 1/2-inch-thick slices, and serve.
SERVING SUGGESTION: For a flavorful sauce, spoon warm spaghetti sauce over the steak rolls just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
STOVETOP ROAST
03/28/2002
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6 to 8 servings
2 tablespoons olive oil
One 4-pound boneless beef chuck roast
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons salt
1/4 teaspoon black pepper
5 large onions, chopped
1 can (28 ounces) diced tomatoes, undrained
1. In a large pot, heat the oil over medium-high heat and brown the roast for 8 minutes, turning to brown on all sides.
2. Sprinkle the onion powder, garlic powder, oregano, salt, and pepper over the roast, then add the onions and tomatoes to the pot.
3. Reduce the heat to low, cover, and simmer for 2-1/2 to 3 hours, or until the roast is tender.
4. Slice the roast across the grain and serve with the pan juices.
"OOH IT'S SO GOOD!!"
Printable Recipe
STOVETOP TUNA CASSEROLE
10/28/2002
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6 to 8 servings
1 pound ziti pasta
2 cans (10-3/4 ounces each) condensed Cheddar cheese soup
2 cans (12 ounces each) tuna, drained and flaked
1 cup milk
1/2 teaspoon black pepper
1 package (6 ounces) potato chips, crushed
1. In a soup pot, cook the pasta according to the package directions; drain and return to the pot.
2. Add the soup, tuna, milk, and pepper; mix well. Cook over medium-high heat for 2 to 3 minutes, or until heated through.
3. Sprinkle with the crushed potato chips, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET 'N' SPICY SHRIMP
03/20/2002
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Serving Size: 4 to 5 shrimp, Total Servings: 6
2 tablespoons honey
1 tablespoon yellow mustard
1/2 teaspoon dried minced onion
1/4 teaspoon ground ginger
1 tablespoon butter
1 pound large shrimp (24 to 30 count), peeled and deveined
2 teaspoons fresh chopped parsley
1. In a small bowl, combine the honey, mustard, minced onion, and ginger; mix well and set aside.
2. In a large skillet, melt the butter over medium heat and saute the shrimp for 1 to 2 minutes.
3. Add the honey-mustard mixture to the shrimp, stirring until the shrimp are pink and the sauce is heated through. Sprinkle with the chopped parsley and serve immediately.
Nutritional Analysis, compliments of the American Diabetes Association:
Per Serving: Calories 95 Calories from Fat 23 Total Fat 3g Saturated Fat 1g Cholesterol 112mg Sodium 174mg Carbohydrate 6g Dietary Fiber 0g Sugars 6g Protein 12g
Exchanges: 1/2 Carbohydrate, 2 Very Lean Meat
"OOH IT'S SO GOOD!!"
Printable Recipe
TANGY PORK CHOPS
09/13/2002
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4 servings
1 jar (12 ounces) orange marmalade
1/4 cup orange juice
3 tablespoons Dijon-style mustard
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 pork loin chops (1-1/2 to 2 pounds total)
2 tablespoons vegetable oil
1. In a medium bowl, combine the marmalade, orange juice, and mustard; ;mix well and set aside.
2. In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork chops with the seasoned flour.
3. In a large deep skillet, heat the oil over medium-high heat. Add the pork chops and brown for 3 to 4 minutes per side.
4. Reduce the heat to low, pour the marmalade sauce over the top, cover, and simmer for 5 minutes. Uncover and simmer for 5 to 7 more minutes, or until the sauce thickens and no pink remains in the chops. Serve with the sauce spooned over the chops.
"OOH IT'S SO GOOD!!"
Printable Recipe
TEN-MINUTE SCALLOPS
07/23/2002
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4 servings
1/4 cup (1/2 stick) butter, melted
1/4 cup Italian-flavored bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon minced garlic
1 pound sea scallops
1/4 teaspoon black pepper
1. Preheat the broiler. Coat a large rimmed baking sheet with nonstick cooking spray and set aside.
2. In a small bowl, combine the butter, bread crumbs, parsley, oregano, and garlic; mix well. Sprinkle the scallops with pepper and place on the baking sheet.
3. Spoon the bread crumb mixture evenly over the scallops and broil for 8 to 10 minutes, or until the topping is golden and the scallops are cooked through.
PREPARATION TIP: Watch the scallops carefully, because, in seconds, the broiler can take them from golden to brown to burned.
"OOH IT'S SO GOOD!!"
Printable Recipe
TROPICAL RIBS
06/14/2002
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3 to 4 servings
3 pounds pork spareribs, cut into 3 to 4 rib portions
1/2 cup brown sugar
1/2 cup soy sauce
3 scallions, thinly sliced
1/4 cup ketchup
1 garlic clove, minced
1 teaspoon grated fresh gingerroot
1. Place the ribs in a large pot and add enough water to cover. Bring to a boil over medium-high heat and simmer for 40 minutes, or until ribs are tender; drain.
2. In a 9" x 13" baking dish, combine the remaining ingredients; mix well. Add the ribs to the baking dish, turning to coat evenly with the sauce. Let stand for 15 minutes.
3. Preheat the grill to medium heat. Grill the ribs 4 to 5 inches from the heat source for 4 to 5 minutes per side, brushing occasionally with the remaining sauce until glazed.
"OOH IT'S SO GOOD!!"
Printable Recipe
TURKEY-PARMESAN MINI MEAT LOAVES
10/15/2002
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3 servings
3/4 pound ground turkey breast
1 small onion, finely chopped
1 cup (4 ounces) shredded mozzarella cheese, divided
1/3 cup plus 2 tablespoons spaghetti sauce, divided
1 egg
3 tablespoons grated Parmesan cheese
2 tablespoons Italian-flavored bread crumbs
1 teaspoon Italian seasoning
1. Preheat the oven to 425 degrees. Coat a 6-cup muffin tin with nonstick cooking spray.
2. In a large bowl, combine the ground turkey, onion, 3/4 cup mozzarella cheese, 1/3 cup spaghetti sauce, the egg, Parmesan cheese, bread crumbs, and Italian seasoning; mix well. Divide the mixture equally among the muffin cups.
3. Brush the tops with the remaining 2 tablespoons spaghetti sauce and sprinkle with the remaining 1/4 cup mozzarella cheese. Bake for 20 to 25 minutes, or until no pink remains in the meat. Serve immediately.
MAKE IT A COMPLETE MEAL: Simply team this with a tossed salad, and cook up some penne pasta to top off with spaghetti sauce.
"OOH IT'S SO GOOD!!'
Printable Recipe
VEAL PARMESAN BURGERS
08/02/2002
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4 burgers
1 pound ground veal
1/4 cup crushed tomatoes
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1. Preheat the grill to medium-high heat.
2. In a medium bowl, combine all the ingredients; mix well. Divide the mixture into 4 equal amounts and form into 4 patties.
3. Grill the patties for 4 to 6 minutes per side, or until desired doneness.
SERVING SUGGESTIONS: How about serving these on slices of crusty Italian bread, maybe topped with some warm spaghetti sauce? (Heat a cup of bottled sauce in the microwave just before serving.) Served along with an antipasto salad, you'll have your own mini Italian feast!
"OOH IT'S SO GOOD!"
Printable Recipe
WALNUT CHICKEN
06/27/2002
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4 servings
1/2 cup all-purpose flour
1/2 cup finely chopped walnuts
3/4 teaspoon grated lime peel
1 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup lime juice
One 3- to 3-1/2-pound, cut into 8 pieces
1/4 cup vegetable oil
1. Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and coat with nonstick cooking spray; set aside.
2. In a shallow dish, combine the flour, walnuts, lime peel, paprika, garlic powder, salt, and peppers. Place the lime juice in another shallow dish. Dip the chicken pieces in the juice, then coat with the walnut mixture, pressing it onto the chicken with the back of a spoon.
3. Place the coated chicken in a single layer on the prepared baking sheet; drizzle with oil. Bake for 50 to 60 minutes, or until the chicken is golden and no pink remains.
PREPARATION TIP:
I like to remove the skin of the chicken before coating so that anybody who'd rather not eat the skin will still get to enjoy every last bit of the nutty lime flavoring.
"OOH IT'S SO GOOD!!"
MISCELLANEOUS
Printable Recipe
BAKED BEAN FRITTERS
06/17/2002
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About 3 dozen
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon black pepper
4 eggs
2 cans (16 ounces each) baked beans, drained and sauce reserved
1/2 of a green bell pepper, chopped
1 small onion, chopped
1 tablespoon brown sugar
1 teaspoon garlic powder
1 cup vegetable oil
1. In a large bowl, combine the flour, baking powder, salt, black pepper, and eggs until well blended. Add the remaining ingredients, except the reserved sauce and the oil.
2. In a large skillet, heat the oil over medium-high heat. Drop the batter by teaspoonfuls into the oil; brown fritters on both sides, turning when the sides begin to bubble, after about 1 minute. When fritters are golden and crispy all over, drain on a paper towel-lined plate. Repeat until all the batter is used.
3. Meanwhile, in a small saucepan, heat the reserved baked-bean sauce over low heat until warm. Serve as a dipping sauce with the fritters.
PREPARTION TIP: After the fritters are drained, place them on a baking sheet and keep warm in a 300 degree oven until the whole batch is finished cooking.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUTTER GRILL TOPPERS
08/23/2002
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Is your barbecuing getting to be a little ho-hum? Here are a few ideas to get the gang excited again. Add any of a variety of herbs, flavorings and spices to softened butter and serve over your grilled or other cooked foods. Each one makes a cupful of a great flavor accent.
Topper for grilled chicken, fish or vegetables:
LEMON DILL BUTTER
2 sticks butter, softened
2 tablespoons fresh lemon juice
2 tablespoons fresh chopped dill
2 tablespoons dry white wine
Topper for grilled steak or vegetables:
DIJON HERB BUTTER
2 sticks butter, softened
2 tablespoons Dijon mustard
2 tablespoons fresh chopped parsley
1/8 teaspoon cracked peppercorns
Topper for grilled vegetables, chicken or fish:
ITALIAN BUTTER
2 sticks butter, softened
2 cloves garlic, pressed
2 tablespoons finely chopped fresh basil
3 tablespoons grated Parmesan cheese
Topper for grilled chicken, fish or steak:
MEXICAN FIESTA BUTTER
2 sticks butter, softened
1 tablespoon cilantro, finely chopped
2 tablespoons bottled jalapeno peppers, drained and finely chopped
3 tablespoons salsa, drained
For each topper:
Combine the softened butter and the three remaining ingredients. Mix until well combined then place in a crock and chill until ready to use over your favorite cooked foods.
"OOH IT'S SO GOOD!!"
Printable Recipe
COLD SESAME NOODLES
06/10/2002
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4 to 6 servings
1 pound linguine or spaghetti
1 cup peanut butter
6 scallions, thinly sliced
2 tablespoons vegetable oil
2 tablespoons soy sauce
3 garlic cloves, minced
1-1/2 teaspoons white vinegar
2 tablespoons sesame oil
1/4 teaspoon ground red pepper
1. Cook the pasta according to the package directions; drain and set aside.
2. In a large bowl, combine the remaining ingredients; mix well. Add the pasta and toss to coat evenly.
3. Cover and chill for at least 1 hour before serving.
SERVING SUGGESTIONS: Sure, you can serve this warm, but to bring out the sesame and peanut flavors, I suggest serving it cold, which is the traditional way. And to give it a restaurant finished look, garnish with sesame seeds and additional sliced scallions.
"OOH IT'S SO GOOD!!"
Printable Recipe
COMPANY STRATA
12/12/2002
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4 to 6 servings
6 slices white bread
2 tablespoons butter, softened
2 cups (8 ounces) shredded Monterey Jack cheese
2 teaspoons all-purpose flour
1-1/2 cups milk
6 eggs, lightly beaten
1 can (4.5 ounces) chopped chilies, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Butter 1 side of each slice of bread and arrange butter side up in a single layer in the baking dish.
3. In a medium bowl, combine the remaining ingredients; mix well and pour over the bread. Cover and chill for at least 4 hours or overnight.
4. Preheat the oven to 350 degrees. Bake strata for 45 minutes, or until fluffy and golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRAB SPREAD
12/13/2002
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10 to 12 servings
2 packages (8 ounces each) cream cheese, softened
1/2 pound imitation crabmeat, flaked
1 teaspoon lemon juice
1 tablespoon fresh chopped dill
1. Preheat the oven to 350 degrees. In a medium bowl, combine all the ingredients; mix well.
2. Spoon the mixture into a 9-inch plate and bake for 25 to 30 minutes, or until hot and bubbly. Serve immediately.
SERVING SUGGESTION: Serve this up with crackers, or homemade pita chips, that you can make simply by cutting medium pitas into 8 wedges each; separate the halves, and bake on a baking sheet in a preheated 350 degree oven until golden and crisp.
"OOH IT'S SO GOOD!!"
Printable Recipe
FESTIVE PUNCH
12/30/2002
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12 to 16 servings
1 can (46 ounces) chilled white grape juice
1 quart apple cider, chilled
1 liter ginger ale, chilled
1 cup orange juice, chilled
1/2 cup lemon juice
1 lemon, sliced
1 lime, sliced
1. Combine all the juices in a punch bowl; mix well.
2. Float sliced fruit on top, and serve immediately.
"OOH IT'S SO GOOD!!'
Printable Recipe
FRIED PASTA
12/02/2002
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6 to 8 servings
1 pound spiral or twist pasta
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 teaspoon salt
Vegetable oil for frying
1. In a soup pot, cook the pasta according to the package directions for 4 to 5 minutes, or until tender but not soft; drain, rinse, and drain again, removing as much water as possible.
2. Meanwhile, in a small bowl, combine the garlic powder, oregano, cumin, ground red pepper, and salt; mix well and set aside.
3. In a soup pot, heat 1 inch of oil over high heat until hot but not smoking. Carefully add the drained pasta to the hot oil in batches. Cook the pasta for 12 to 15 minutes, or until crisp and golden, stirring occasionally. Drain on a paper towel-lined platter.
4. After all the pasta has been fried, toss with the seasoning mixture and serve, or store in a resealable plastic storage bag until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
FROZEN FOODS STORAGE GUIDE
03/07/2002
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Recommended maximum storage times for foods sealed and/or wrapped well then frozen and held at 0 degrees F.
FOODS
Bacon, Hot Dogs - 1/2-1 Month
Baked Biscuits & Muffins - 1 Month
Baked, Frosted Cake - 2-3 Months
Beef, Ground - 3-4 Months
Beef, Roasts & Steaks - 6-12 Months
Beef, Stew - 2-4 Months
Bread, Pita & Tortillas - 4 Months
Butter, Margarine - 6-9 Months
Cheesecake - 1 Month
Chicken, Cut Up - 9 Months
Chicken, Whole - 12 Months
Citrus Fruit - 4-6 Months
Clams - 3 Months
Cold Cuts - 1 Months
Cookies, Baked - 6-8 Months
Cookies, Unbaked Dough - 6 Months
Egg Substitutes -12 Months
Fatty Fish - 3 Months
Fresh Herbs - 2-4 Months
Frozen Dinners - 3-6 Months
Fruits, except Citrus - 12 Months
Fruit Pies - 4-6 Months
Ham - 1-2 Months
Ice Cream - 1-2 Months
Lamb Roasts, Chops - 6 - 9 Months
Lean Fish - 6 Months
Liver - 4 Months
Lobster - 2 Months
Milk - 1 Month
Pasta, Fresh & Homemade - 2 Months
Pecan Pie - 6 Months
Pizza - 6 Months
Pork Roasts, Chops - 3-6 Months
Pork Sausage - 4-6 Months
Quiche, Baked - 1 Month
Quick Breads - 1-1/2-2 Months
Rice, Cooked - 6 - 8 Months
Sandwiches - 1-2 Months
Scallops - 3-4 Months
Shrimp - 3 Months
Soups - 2-4 Months
Turkey Parts - 6 Months
Turkey, Whole - 12 Months
Veal Roasts, Cutlets - 6-9 Months
Vegetables - 8-12 Months
Waffles - 1-2 Months
"OOH IT'S SO GOOD!!"
Printable Recipe
GRAPEFRUIT SALSA
01/07/2002
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About 1-1/2 cups
1 large grapefruit , cut into sections and chopped
1/2 of a red bell pepper, minced
2 tablespoons minced red onion
1 teaspoon minced jalapeno pepper
2 tablespoons chopped fresh cilantro leaves
2 teaspoons sugar
2 tablespoons lime juice
1 tablespoon olive oil
1. In a medium bowl, combine the grapefruit, bell pepper, onion, jalapeno, cilantro, and sugar; mix well.
2. In a small bowl, combine the lime juice and olive oil; mix well and pour over the grapefruit mixture.
3. Toss well, cover, and chill for at least 4 hours before serving.
SERVING TIPS: This is great served over grilled chicken or flank steak, or as a dip with tortilla chips.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOT ARTICHOKE SPREAD
01/16/2002
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48 appetizers
1 cup 1% low-fat cottage cheese
1/2 cup grated Parmesan cheese
3 tablespoons light or reduced-fat mayonnaise
2 garlic cloves, minced
1/4 teaspoon hot sauce
1 can (14 ounces) artichoke hearts, drained and finely chopped
48 Melba rounds
1. Preheat the oven to 350 degrees. Coat a 9-inch pie plate or 1-quart baking dish with nonstick cooking spray.
2. Combine the cottage cheese, Parmesan cheese, mayonnaise, garlic, and hot sauce in a food processor; process until smooth. Transfer mixture to a bowl; stir in artichokes.
3. Spoon mixture into dish and bake for 20 minutes, or until thoroughly heated. Serve with Melba rounds.
Nutritional Analysis Per Appetizer: Calories 25, Total Fat 0.8g, Saturated Fat 0.3g, Protein 1.5g, Carbohydrate 2.9g, Fiber 0.3g, Cholesterol 1mg, Sodium 87mg, Exchange: Free (up to 2 appetizers)
"OOH IT'S SO GOOD!!"
Printable Recipe
LIVER PATE
03/27/2002
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Makes 3 pounds
2 pounds sliced beef or calf's liver
1/2 cup vegetable oil
6 large onions, sliced
8 hard-boiled eggs, peeled
1/2 cup water
1 tablespoon sugar
2-1/2 teaspoons salt
1/2 teaspoon black pepper
1. Preheat the oven to 375 degrees. Place the liver on a rimmed baking sheet and bake for 20 to 25 minutes, or until no longer red.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and saute for 10 to 12 minutes, or until lightly browned.
3. When the liver is cooked and still warm, cut into 2-inch chunks and place in a food processor fitted with its metal cutting blade. Process until the liver is well chopped, 15 to 20 seconds; place in a large bowl.
4. Repeat the chopping process with the eggs, then the onions, adding each to the liver.
5. Add the remaining ingredients; mix well. Serve immediately, or cover and chill until ready to use. Serve at room temperature.
SERVING TIP: This is a super spread to serve along with matzo or crackers, or serve over lettuce surrounded by tomatoes.
"OOH IT'S SO GOOD!!"
Printable Recipe
MICROWAVE PICKLES
08/14/2002
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About 2 cups
1 large cucumber, thinly sliced
1 medium onion, thinly sliced
1 cup sugar
1/2 cup white vinegar
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon turmeric
1 teaspoon salt
1. In a microwave-safe 2-quart bowl, combine all the ingredients; mix well.
2. Microwave uncovered at 80% power for 5 minutes, stirring halfway through.
3. Allow the pickles to cool. Cover and chill for at least 2 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
OUR OWN FRENCH DRESSING
06/11/2002
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About 3-1/2 cups
1 can (10-3/4 ounces) condensed tomato soup
1 cup vegetable oil
3/4 cup apple cider vinegar
1 small onion, grated
1/4 cup sugar
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon horseradish, optional
1 teaspoon salt
1 teaspoon black pepper
1. Combine all the ingredients in a large bowl; mix well. (You can use a blender if you want, but it works just as well by hand.)
2. Serve, or cover and chill until ready to serve.
SERVING TIPS: Serve this versatile sweet-and-sour dressing on your regular tossed salad, spinach salad, sliced tomatoes, or whatever you prefer!
"OOH IT'S SO GOOD!!"
Printable Recipe
SUBSTITUTIONS TO SAVE THE DAY
05/07/2002
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It's happed to most of us -- we've started making a recipe only to find that we're missing or low on an ingredient. Well, the next time that happens, you'll be prepared with these helpers:
ORIGINAL INGREDIENTS
Baking powder, 1 teaspoon - substitute 1/2 teaspoon baking soda + 1/2 teaspoon cream of tartar
Broth (chicken or beef), 1 cup - substitute 1 bouillon cube plus 1 cup water
Buttermilk, 1 cup - substitute 1 cup milk + 1 tablespoon vinegar or lemon juice
Chocolate, unsweetened, 1 square (1 ounce) - substitute 3 tablespoons unsweetened cocoa powder + 1 tablespoon shortening or vegetable cooking oil.
Cornstarch, 1 teaspoon - substitute 2 teaspoons all-purpose flour
Corn Syrup, light, 1 cup - substitute 1-1/4 cups granulated sugar + 1/4 cup water
Cream or half-and-half, 1 cup - substitute 1-1/2 tablespoons melted butter + enough whole lmilk to equal 1 cup OR 1/2 cup light cream + 1/2 cup whole milk
Flour, all-purpose, 1 cup - substitute 1 cup + 2 tablespoons cake flour
Flour, self-rising, 1 cup - substitute 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda
Garlic, 1 clove (1/2 teaspoon chopped) - substitute 1/2 teaspoon bottled minced garlic OR 1/8 teaspoon garlic powder
Gravy - substitute similar flavor of ready-made soup
Lemon juice, 1 tablespoon - substitute 1/2 tablespoon white vinegar
Mayonnaise - substitute Creamy salad dressing
Milk, whole, 1 cup - substitute - 1 cup skim milk + 2 tablespoons butter OR 1/2 cup evaporated whole milk + 1/2 cup water
Mustard, dry (in cooking), 1 teaspoon - substitute 1 tablespoon prepared mustard
Sour cream, 1 cup - substitute 1 cup plain yogurt OR 1 tablespoon lemon juice + enough evaporated or plain milk to equal 1 cup
Tomato juice, 1 cup - substitute 1/2 cup tomato sauce + 1/2 cup water
Vegetable oil (for cooking), 1 cup - substitute 1/2 pound butter or margarine
Vinegar, 1 tablespoon - substitute 2 tablespoons lemon juice
Wine, 1 cup - substitute 1 cup apple juice or cider, chicken or beef broth
Printable Recipe
TOP TEN CAKE TIPS
04/17/2002
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We're gearing up for graduations, weddings, and other spring celebrations...and that means it's cake time. Here are my top ten tips to ensure your cake-baking success.* (And don't forget the cold milk!)
10. Read through the recipe from beginning to end.
9. Preheat the oven.
8. Organize all ingredients and equipment on your countertop or work area before starting.
7. Use precise measuring tools.
6. Prepare the pan(s) before baking, just as directed in the recipe. You may need to coat the pan(s) with nonstick cooking spray, grease and flour, or do nothing at all!
5. Never overfill a cake pan - leave room for batter to rise.
4. Place baking pan(s) on rack positioned midway between the top and bottom of the oven.
3. Let cake cool on a wire rack for 10 to 15 minutes before removing from pan(s).
2. Frost cake only after it cools completely.
1. Don't be afraid to experiment: for extra novelty and excitement, let your creative juices flow!
*These tips apply to most types of cakes. There may be exceptions to these guidelines, so it's always important to read and follow your particular recipe instructions carefully.
"OOH IT'S SO GOOD!!"
Printable Recipe
VEGGIE FRITTATA
01/01/2002
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4 to 6 servings
8 eggs, beaten
1 cup chopped broccoli (fresh or frozen)
1 small onion, chopped
1 small red bell pepper, chopped
1/4 cup (1 ounce) grated Cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 tablespoons butter
1. In a large bowl, combine all the ingredients except the butter; mix well.
2. Melt the butter in a 10-inch nonstick skillet over the medium heat; pour the egg mixture into the hot skillet. Reduce the heat to medium-low, cover, and cook until the mixture is solid, about 25 minutes.
3. Turn frittata out of the skillet and cut into serving-sized wedges.
"OOH IT'S SO GOOD!!"
SOUPS/SALADS
Printable Recipe
"ALMOST GUMBO"
12/17/2002
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4 to 6 servings
1 pound smoked sausage, cut in half lengthwise, then cut crosswise into 1/2-inch slices
4 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 package (10 ounces) frozen cut okra, thawed and drained
2 teaspoons dried thyme
1 teaspoon garlic powder
1/2 cup uncooked long- or whole-grain rice
1/4 cup dry red wine
1 tablespoon hot pepper sauce
1. In a 6-quart soup pot, combine the sausage, water, tomatoes, okra, thyme, and garlic powder. Bring to a boil over medium heat, then reduce the heat to low.
2. Add the remaining ingredients and simmer for 20 to 25 minutes, or until the rice is tender, stirring occasionally.
OPTION: Want to make this even more authentic-tasting? Add a pound of cooked and peeled shrimp 5 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
ASIAN POTATO SALAD
06/04/2002
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10 to 12 servings
3 pounds small red potatoes
1 tablespoon salt
1 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon light brown sugar
1 teaspoon ground ginger
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/2 of a large red bell pepper, diced
4 scallions, thinly sliced
1. Place the potatoes in a large pot and add enough water to cover. Add salt and bring to a boil over medium-high heat.
2. Cook for 10 to 12 minutes, or until fork-tender; drain. Let cool for 10 minutes, then cut into quarters and place in a large bowl.
3. Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well. Add the remaining ingredients to the potatoes, stir in the mayonnaise mixture, and mix well. Cover and chill for at least 2 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLACK BEAN CHILI
02/08/2002
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6 to 8 servings
2 tablespoons vegetable oil
3 pounds boneless beef bottom round roast, cut into 1/2-inch chunks
2 cans (16 ounces each) Mexican-style stewed tomatoes, undrained
1/2 cup steak sauce
3/4 cup water
2 teaspoons fresh lemon juice
3 tablespoons chili powder
1/4 teaspoon crushed red pepper
2 cans (15 ounces each) black beans, rinsed and drained
1. In a large soup pot, heat the oil over medium-high heat. Add the beef chunks and stir until brown on all sides.
2. Add the tomatoes, steak sauce, water, lemon juice, chili powder, and crushed red pepper; mix well and bring to a boil.
3. Reduce the heat to low, cover, and simmer for 45 to 50 minutes, or until the beef is tender. Stir in the beans until heated through, then serve.
SERVING TIP: It's nice to top each serving with a dollop of sour cream, some shredded cheese, and a sprinkling of sliced scallions.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHINESE CHICKEN SOUP
11/07/2002
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Serving Size: 1 cup, Total Servings: 10
4 cans (14 ounces each) reduced-sodium chicken broth
1 cup water
1 tablespoon light soy sauce
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) bamboo shoots, drained
1/2 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
1/4 pound uncooked spaghetti, broken in half
1 cup fresh snow peas, trimmed
2 scallions, sliced
1. In a soup pot, combine the chicken broth, water, soy sauce, mushrooms, water chestnuts, bamboo shoots, and chicken over medium-high heat and bring to a boil.
2. Add the spaghetti and snow peas, and continue boiling for 8 minutes, or until the pasta is cooked, stirring occasionally. Top each serving with sliced scallions.
Nutritional Analysis, courtesy of the American Diabetes Association: Per serving: Exchanges:
1/2 Starch, 1 Very Lean Meat, 1 Vegetable, Calories 107 Calories from Fat 6 Total Fat 1g Saturated Fat 0g Cholesterol 13mg Sodium 451mg Carbohydrate 14g Dietary Fiber 2g Sugars 3g Protein 10g
"OOH IT'S SO GOOD"
Printable Recipe
COUSCOUS SALAD
08/30/2002
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About 14 servings
2 cups water or broth
1 package (10 ounces) couscous
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 large tomatoes, chopped
1 medium zucchini, chopped
1/2 cup fresh basil, chopped
3 scallions, thinly sliced
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 package (4 ounces) crumbled feta cheese
1. In a medium saucepan, bring the water or broth to a boil over medium-high heat. Stir in the couscous, cover and remove from the heat; let stand for 5 minutes.
2. Fluff lightly and place in a large bowl to cool.
3. Add the remaining ingredients except the cheese and mix well. Chill for at least 2 hours or overnight.
4. Stir in cheese just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAMY TOMATO SOUP
01/14/2002
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5 to 6 servings
2 cans (28 ounces each) crushed tomatoes
1 tablespoon sugar
1 tablespoon chopped fresh basil (see Note)
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 cups (1 pint) heavy cream
1. In a large soup pot, combine the tomatoes, sugar, basil, garlic powder, salt, and pepper; bring to a boil over medium-high heat, stirring occasionally.
2. Reduce the heat to low and slowly stir in the cream. Simmer for 4 to 5 minutes, or until heated through; do not allow to boil.
NOTE: No fresh basil on hand? Just add 1 teaspoon dried in place of the fresh. And make sure to serve lots of crackers with this soup (I especially like oyster crackers in it) or, even better, a homemade focaccia (Italian flatbread).
"OOH IT'S SO GOOD!!"
Printable Recipe
CURRIED RICE SALAD
08/01/2002
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6 to 8 servings
1 cup reduced-fat Italian dressing
1 tablespoon curry powder
1/2 teaspoon salt
4 cups cold cooked long- or whole-grain rice
6 scallions, chopped
4 celery stalks, finely chopped
2 medium-sized red bell peppers, finely chopped
1. In a small bowl, combine the Italian dressing, curry powder, and salt.
2. In a medium bowl, combine the remaining ingredients. Add the dressing mixture and toss until combined.
3. Cover and chill for at least 2 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
GARDEN PASTA SALAD
06/28/2002
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8 to 10 servings
1 package (20 ounces) refrigerated cheese tortellini
1 cup Italian salad dressing
2 medium-sized ripe tomatoes, chopped
2 cups broccoli florets
1 large green bell pepper, chopped
3/4 cup (3 ounces) shredded Parmesan & Romano cheeses or Italian cheese blend
1 can (2-1/2 ounces) sliced black olives
1. Prepare the tortellini according to the package directions; drain, rinse, and drain again. Place in a large bowl and chill for at least 4 hours.
2. Add the remaining ingredients; toss until well coated. Serve immediately, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
GARLIC SOUP
01/31/2002
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5 to 7 servings
8 garlic cloves, minced
3 cans (14-1/2 ounces each) ready-to-use chicken broth
1-1/2 cups water
4 slices stale or toasted bread, cut into 1/2-inch cubes
1/2 teaspoon black pepper
1 egg, beaten
1 scallion, thinly sliced
1. Coat a soup pot with nonstick cooking spray. Add the garlic and cook over medium heat until light brown, stirring constantly. Add the broth, water, bread, and pepper; mix well. Bring the mixture to a boil, then reduce the heat to low.
2. Remove 2 tablespoons of the soup to a small bowl and combine with the beaten egg. Using a fork, slowly stir the egg mixture into the soup, forming egg strands. Cook for 4 to 5 minutes, until heated through.
3. Ladle the soup into individual bowls, top with the scallion rings and serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRAPEVINE SALAD
06/21/2002
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4 to 6 servings
2 eggs
1/2 cup orange juice
2 cups any tupe seedless grapes, cut in half
1/4 cup maraschino cherries, cut in half
1 can (20 ounces) pineapple chunks, drained
2 medium bananas, sliced
2 cups frozen whipped topping, thawed
1/2 cup chopped walnuts
1. In a small saucepan, cook the eggs and orange juice over very low heat until slightly thickened, stirring constantly; set aside to cool.
2. Meanwhile, in a medium bowl, combine the grapes, cherries, pineapple, and bananas. Fold in the egg mixture until evenly combined, then top with the whipped topping and walnuts and chill overnight to "marry" the flavors.
OPTIONS: Add a bit more nuts if you'd like, or omit the cherries...do whatever you want to make this your own.
"OOH IT'S SO GOOD!!"
Printable Recipe
MACARONI AND CHEESE SOUP
09/17/2002
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6 to 8 servings
2-1/2 cups water
1 package (10 ounces) frozen peas and carrots, thawed
1 package (7-1/4 ounces) macaroni and cheese mix
1-1/2 teaspoons salt
1/2 teaspoon black pepper
4 cups (1 quart) milk
1 cup (4 ounces) shredded sharp Cheddar cheese
1. In a soup pot, bring the water to a boil over high heat. Stir in the peas and carrots, the macaroni (reserving the cheese packet), salt, and pepper. Return to a boil, cover loosely, and cook for 5 minutes.
2. Add the remaining ingredients, including the reserved cheese packet. Reduce the heat to medium, cover loosely, and simmer for 10 minutes, or until hot and creamy, stirring occasionally.
"OOH IT'S SO GOOD!!"
Printable Recipe
MINT PARSLEY SALAD
08/06/2002
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6 to 8 servings
1 cup bulgur wheat
2 cups hot water
1 tablespoon olive or vegetable oil
1/3 cup fresh lemon juice
1 teaspoon minced garlic
2 tablespoons fresh chopped mint
1 teaspoon salt
1/4 teaspoon black pepper
1 medium-sized ripe tomato, finely chopped
1/2 of a small cucumber, finely chopped
6 scallions, chopped
2 cups coarsely chopped fresh parsley (see Tip)
1. In a large bowl, combine the bulgur wheat and water and allow to stand for 20 to 30 minutes, or until the water is completely absorbed.
2. Add the oil, lemon juice, garlic, mint, salt, and pepper; mix until thoroughly combined.
3. Add the remaining ingredients and toss until blended. Cover and chill for at least 1 hour before serving.
PREPARATION TIP: If chopping 2 cups of fresh parsley sounds overwhelming to you, don't let it keep you from making this. A good way to "chop" it without really chopping is to use kitchen shears to simply snip the parsley leaves off the stems in small pieces.
"OOH IT'S SO GOOD!!"
Printable Recipe
NAVY BEAN SOUP
07/17/2002
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One 1-pound smoked ham steak, diced
2 medium onions, chopped
1 carrot, shredded
4 cans (16 ounces each) Navy beans, undrained
1 can (14 ounces) ready-to-use chicken broth
1 cup water
1/4 teaspoon black pepper
1. In a large soup pot, combine the ham, onions, and carrot and saute over medium-high heat for 3 to 5 minutes, or until the onions are tender.
2. Add the remaining ingredients to the pot; mix well. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, or until heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
PASTA FRUIT SALAD
05/08/2002
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4 to 6 servings
1/2 pound corkscrew pasta
1 can ( 8 ounces) pineapple chunks, drained with 2 tablespoons juice reserved
1 cup cantaloupe or honeydew cubes
1 cup seedless green or red grapes
1/4 cup honey
1 carton (8 ounces) low-fat peach yogurt
1/4 cup sour cream
1 cup fresh strawberries, hulled and halved
1. Cook the pasta according to the package directions; drain and place in a large bowl. Add the pineapple, melon, and grapes.
2. Combine the reserved pineapple juice, the honey, yogurt, and sour cream; toss with the pasta mixture. Top with the strawberries and serve.
SERVING TIP: For a fancy look, just before serving, line individual serving plates with leaf lettuce then top with the salad.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEPPER POT SOUP
02/20/2002
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A favorite of Franklin D. Roosevelt
6 to 8 servings
2 pounds boneless beef bottom round roast, cut into 1-inch chunks
8 cups water
2 large onions, diced
3 beef bouillon cubes
1 teaspoon black pepper
2 tomatoes, diced
1 large green bell pepper, diced
2 potatoes, peeled and diced
2 carrots, peeled and thinly sliced
1/2 cup frozen corn, thawed
1. Place the beef chunks, water, onions, bouillon cubes, and black pepper in a soup pot. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour, or until the beef is tender.
2. Stir in remaining ingredients and simmer, partially covered, for an additional 45 to 50 minutes, or until the vegetables are tender.
"OOH IT'S SO GOOD!!"
Printable Recipe
PIZZA PASTA SALAD
09/23/2002
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12 to 16 servings
1 pound twist pasta
3 medium tomatoes, seeded and diced
1 package (8 ounces) Cheddar cheese, cubed
1 package (8 ounces) mozzarella cheese, cubed
6 scallions, thinly sliced
1 package (3 ounces) sliced pepperoni
3/4 cup vegetable oil
1/2 cup red wine vinegar
1/3 cup grated Parmesan cheese
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1. Prepare the pasta according to the package directions; drain, rinse, and drain again. Place in a large bowl and allow to cool.
2. Add the tomatoes, Cheddar and mozzarella cheeses, scallions, and pepperoni to the pasta; toss until well combined.
3. In a medium bowl, combine the oil, vinegar, Parmesan cheese, oregano, garlic powder, salt, and pepper; mix well. Pour the dressing mixture over the pasta mixture and toss until evenly coated.
4. Cover and chill for at least 2 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
POTATO CHEESE SOUP
10/17/2002
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10 servings
4 cans (14-1/2 ounces each) ready-to-use chicken broth
2 cups (1 pint) half-and-half
2-1/2 cups instant mashed potato flakes
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1/2 teaspoon black pepper
2 scallions, thinly sliced
1. In a soup pot, combine the chicken broth, half-and-half, potato flakes, 3-1/2 cups cheese, and the pepper; mix well. Bring to a boil over medium-high heat and cook for 2 to 3 minutes, or until thickened, stirring constantly.
2. Top with the remaining 1/2 cup cheese and the scallions. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
PUMPKIN CHEESECAKE SOUP
10/31/2002
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8 to 10 servings
2 cans (30 ounces each) pumpkin pie mix
2 cans (14-1/2 ounces each) ready-to-use chicken broth
2 cups (1 pint) half-and-half
1 cup sour cream
Nutmeg for garnish, optional
1. In a soup pot, whisk the pumpkin pie mix and chicken broth over medium-high heat and cook for 7 to 8 minutes, until hot.
2. Slowly stir in the half-and-half and cook for 2 to 3 minutes, until heated through.
3. Top each serving with a dollop of sour cream and a sprinkle of nutmeg, if desired.
SERVING SUGGESTION: Why not use hollowed-out gourds such as pie pumpkins or squash as individual serving bowls?
"OOH IT'S SO GOOD!!"
Printable Recipe
READY-TO-GO-CHILI
01/22/2002
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5 to 6 servings
1 pound lean ground beef
1 medium onion, chopped
2 cans (15 ounces each) pinto beans, undrained
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies, undrained
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1. In a large soup pot, brown the ground beef and onion over medium-high heat for 5 to 7 minutes.
2. Add the remaining ingredients, reduce the heat to medium-low, and cook for 1 hour, or until the chili has thickened, stirring occasionally.
NOTE: Add a little hot pepper sauce or cayenne pepper if you like a spicier chili. Serve in bowls topped with all the classic chili fixin's like shredded cheese, sour cream, chopped onion, or sliced jalapeno peppers.
"OOH IT'S SO GOOD!!"
Printable Recipe
SOUTH-OF-THE-BORDER STEW
04/23/2002
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6 to 8 servings
2 tablespoons vegetable oil
3 pounds boneless beef round or chuck steak, cut into 1-inch chunks
1/2 teaspoon salt
1 cup salsa
1 cup beef broth
2 medium zucchini, cut into 1/2-inch chunks
1 can (15 ounces) black beans, rinsed and drained
1 can (8-3/4 ounces) whole-kernel corn, drained
2 tablespoons cornstarch
3 tablespoons water
1. In a soup pot, heat the oil over medium-high heat until hot; add the beef and brown evenly. Drain off the liquid, add the salt, salsa, and broth, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 ro 1-1/4 hours. or until the beef is tender.
2. Add the zucchini, beans, and corn; cook for 15 to 20 minnutes. Dissolve the cornstarch in the water and add to the stew. Coook for 1 minute, or until thickened, stirring constantly.
SERVING TIP: For the complete South-of-the-Border experience, serve this with bowls of toppers including chopped tomatoes, shredded cheese, and sour cream.
"OOH IT'S SO GOOD!!"
Printable Recipe
STACKED TOMATO SALAD
06/20/2002
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4 servings
4 large ripe tomatoes
1 package (4 ounces) mixed baby greens
1/2 cup balsamic vinaigrette dressing, divided
1/4 cup crumbled blue cheese
1. Cut a thin slice from the bottom of each tomato so they sit flat; discard the slices or set aside for another use. Cut each tomato horizontally into 5 slices, keeping the slices together.
2. In a small bowl, combine the greens, 1/4 cup of the dressing, and the blue cheese; toss well.
3. Place the bottom tomato slices on a serving dish. Using 1/4 of the salad mixture, equally top the tomato slices. Repeat the layers three more times, ending with the top tomato slices. Drizzle with the remaining 1/4 cup of the dressing, then serve.
NOTE: For a heartier meal, add some sliced cooked chicken breast, cooked shrimp, or crumbled cooked bacon to the salad mixture before layering with the tomatoes.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUMMER TOMATO SALAD
08/26/2002
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4 to 6 servings
4 medium-sized ripe tomatoes, cut into large chunks
1 pound fresh mozzarella cheese, cut into 1-inch chunks
1/2 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Place the tomato and mozzarella chunks in a large bowl.
2. In a small bowl, combine the remaining ingredients; mix well. Pour over the tomato and cheese mixture, tossing to coat well.
3. Cover and chill for at least 2 hours before serving.
OPTIONS: If you want to make this even heartier, add chunks of cooked chicken or cooked shrimp to the salad.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUPER OLIVE SALAD
03/19/2002
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10 to 12 servings
1 jar (7 ounces) pimiento-stuffed green olives, drained and coarsely chopped
1 can (5-3/4 ounces) pitted black olives, drained and coarsely chopped
1 large tomato, cored, seeded and coarsely chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 package (4 ounces) crumbled feta cheese
1. In a large bowl, combine all the ingredients; mix well.
2. Serve, or cover and chill until ready to serve.
NOTE: This one's a winner served with crackers, toasted pita wedges, or slices of French toast.
'OOH IT'S SO GOOD!!"
Printable Recipe
SWEET & SOUR COLESLAW
07/01/2002
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6 to 8 servings
1/4 cup (1/2 stick) butter
1/2 cup apple cider vinegar
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon dry mustard
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 egg, lightly beaten
2 packages (16 ounces each) coleslaw mix
1. In a medium saucepan, melt the butter over medium heat. Add the vinegar, sugar, flour, mustard, garlic powder, salt, and pepper; whisk until well combined.
2. Slowly whisk in the egg. Cook for 1 to 2 minutes, or until the mixture has thickened, whisking constantly. Remove from the heat and allow to cool slightly.
3. In a large bowl, combine the coleslaw mix and the vinegar mixture; toss until well coated. Serve, or cover and chill until ready to serve.
PREPARATION TIP: This can also be made with fresh cabbage. Just shred a medium head of green cabbage and half a head of red cabbage. I also like to add some shredded carrot for color.
"OOH IT'S SO GOOD!!"
Printable Recipe
TORTELLINI SOUP
03/25/2002
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8 to 10 servngs
2 tablespoons olive oil
2 tablespoons olive oil
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 tablespoons balsamic vinegar
2 garlic cloves, chopped
1/4 teapsoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups water
3 cans (10-1/2 ounces each) condensed chicken broth
1 package (19 ounces) frozen or refrigerated cheese tortellini (see Options)
1 package (10 ounces) frozen spinach, thawed and drained
1. In a large soup pot, heat the oil over medium-high heat. Saute the onion until tender, then add the tomatoes, vinegar, garlic, oregano, salt, and pepper; cook for 5 to 7 minutes, or until heated through.
2. Stir in the water and broth and bring to a boil. Add the tortellini and spinach and cook for 6 to 8 minutes, or until the tortellini are tender. Serve immediately.
OPTIONS: There are loads of different types of fresh tortellini, with yummy fillings like smoked sausage and four-cheese blends, so be adventurous and try a different one each time you make this.
"OOH IT'S SO GOOD!!"
Printable Recipe
TUNA TWIST
05/30/2002
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6 to 8 servings
1/2 pound twist pasta
2 cups mayonnaise
1/4 cup apple cider vinegar
1/4 teaspoon black pepper
1 can (12 ounces) tuna, drained and flaked
1 package (10 ounces) frozen peas, thawed
2 ribs celery, thinly sliced
1/2 of a small red onion, chopped
1/4 cup snipped fresh dill or 1 tablespoon dried dill weed
1. Cook the pasta according to the package directions; drain, rinse, and drain again.
2. In a large bowl, combine the mayonnaise, vinegar, and pepper; mix well. Add the pasta and remaining ingredients. Toss until well mixed; cover, and chill for at least 2 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
WILD RICE SOUP
12/26/2002
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8 servings
2 cans (14 ounces each) reduced-sodium ready-to-use chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup
2 cups water
1 box (6 ounces) long-grain and wild rice mix
2 cups chunked cooked ham
1 package (16 ounces) frozen cut green beans, thawed
1 tablespoon browning and seasoning sauce
1. In a soup pot, bring the chicken broth, celery soup, water, and rice mix with seasoning packet to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 25 minutes. Return the heat to high and stir in the ham; green beans, and browning sauce. Cook for 5 to 8 minutes, or until heated through. Ladle into bowls and serve.
SERVING SUGGESTION: This is the perfect soup to make with leftover holiday ham, turkey, chicken or beef chunked and added to the soup for extra heartiness.
"OOH IT'S SO GOOD!!"
VEGETABLES
Printable Recipe
ASPARAGUS PARMIGIANA
04/16/2002
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4 to 6 servings
2 cups spaghetti sauce
1-1/2 pounds fresh asparagus spears, trimmed
1 cup (4 ounces) shredded mozzarella cheese
1. Preheat the oven to 350 degrees. Coat a casserole dish with nonstick cooking spray.
2. Spread 1 cup spaghetti sauce over the bottom of dish. Place the asparagus in the sauce and top with the remaining 1 cup sauce.
3. Sprinkle with the cheese and bake for 40 to 45 minutes, or until the asparagus is tender.
NOTE: This can also be made with a couple boxes of thawed, frozen asparagus spears instead of fresh; just reduce the baking time slightly.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUFFALO CHEESE FRIES
04/15/2002
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4 to 6 servings
Vegetable oil for frying
1 package (32 ounces) frozen French fries
1/3 cup cayenne pepper sauce
1/3 cup blue cheese salad dressing
1. In a large deep skillet, heat 2 inches of oil over high heat until hot but not smoking. Carefully place the French fries in the skillet in batches and fry for 5 to 6 minutes, or until golden and crisp; drain on a paper towel-lined tray.
2. Place in a large bowl; add cayenne pepper sauce and toss to coat. Transfer to a serving platter and drizzle with the blue cheese dressing before serving.
OPTION: If you prefer to bake these, preheat the oven to 450 degrees. Place the French fries on 2 large rimmed baking sheets and bake for 15 to 20 minutes, or until crisp, turning occasionally. Remove from the oven and continue with Step 2.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUTTERY CABBAGE
10/30/2002
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6 to 8 servings
1/4 pound bacon
1 medium head cabbage, coarsely chopped
1/4 cup (1/2 stick) butter
1 teaspoon salt
1/4 teaspoon black pepper
1. In a large pot, cook the bacon over medium-high heat until crisp. Remove the bacon from the pot; let cool, then crumble and set aside.
2. Add the remaining ingredients to the pot. Reduce the heat to low, cover, and cook for 30 to 35 minutes, or until the cabbage is tender, stirring frequently.
3. Sprinkle with the crumbled bacon, toss, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
COUNTRY-STYLE GREEN BEANS
05/03/2002
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6 to 8 servings
8 slices bacon, chopped
1 large onion, sliced
1/2 cup white vinegar
1/4 cup sugar
1 package (16 ounces) frozen green beans, thawed
1. In a large skillet, cook the bacon and onion over medium-high heat until the bacon is crisp, stirring often. Remove the bacon and onion with a slotted spoon, reserving 1/4 cup drippings in the skillet. Drain the bacon and onion on paper towels, and set aside.
2. In a small bowl, combine the vinegar and sugar; pour into the drippings in the skillet and bring to a boil.
3. Add the beans and cook over medium-high heat until heated through, stirring occasionally. Spoon into a serving dish; top with the bacon and onion.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAMY POTATOES
02/04/2002
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6 to 8 servings
3 pounds potatoes, cut into 1/4-inch slices
1 large onion, cut into 1/4-inch slices
1 package (2-pound block) processed cheese spread, cut into cubes
1/4 cup milk
1 jar (2 ounces) diced pimientos, drained
1/4 cup chopped fresh parsley
1. Place the potatoes and onion in a soup pot and add enough water to cover. Cook for 10 to 15 minutes, or until fork-tender; drain potatoes then return them to the pot.
2. Meanwhile, in a medium saucepan,, combine the cheese cubes and milk over low heat until melted and smooth.
3. Add the cheese mixture, pimientos, and parsley to the drained potato mixture; stir until well combined, then serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
DILLY CARROTS
01/11/2002
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4 to 5 servings
1 package (1 pound) fresh peeled baby carrots
2 tablespoons butter
1/4 teaspoon dried dillweed
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Place the carrots in a medium saucepan and cover with water; bring to a boil over high heat. Boil for about 10 minutes, or until tender (see Note).
2. Drain the carrots then return them to the pan.
3. Add the remaining ingredients and cook over low neat until the butter is melted and the carrots are evenly coated.
OPTION: If you have it on hand, chop 1 tablespoon fresh dillweed and use it in place of the dry, then garnish with sprigs of it, too.
NOTE: The cooking time may vary, depending upon the size and age of the carrots.
Printable Recipe
ITALIAN VEGGIE MEDLEY
07/22/2002
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4 servings
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 tablespoons fresh or 1 tablespoon dried basil
6 medium-sized ripe tomatoes, chopped
1/2 cup dry white wine
1 can (16 ounces) chickpeas (garbanzo beans), rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
1. In a large skillet, heat the oil over medium heat. Add the onion, garlic, and basil, and saute for about 5 minutes, or until the onion is tender.
2. Add the tomatoes and stir until bubbly. Add the wine and continue to simmer, stirring occasionally, for about 15 minutes, or until mixture thickens into a sauce.
3. Stir in the chickpeas, spinach, salt, and pepper, and continue to cook for 3 to 4 minutes, or until the mixture is heated through. Remove from the heat, stir in the Parmesan cheese, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SQUASH BAKE
10/14/2002
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12 servings
4 pounds yellow squash, diced
1 medium onion, diced
1/2 cup water
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon salt
3/4 teaspoon black pepper
2 cups cornflakes, coarsely crushed
1/4 (1/2 stick) butter, melted
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large saucepan, cook the squash and onion in the water over medium heat for about 15 minutes, or until tender; drain well.
3. In a medium bowl, combine the drained squash mixture, the soup, cheese, salt, and pepper; mix well and pour into the baking dish.
4. Sprinkle with the crushed cornflakes and drizzle with the melted butter. Bake for 18 to 20 minutes, or until heated through and the topping is golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
THE ORIGINAL GREEN BEAN CASSEROLE
11/21/2002
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6 servings
Your basic green bean casserole is an expected, much anticipated Turkey Day go-along. Whether your gang prefers this old favorite the traditional way, or has a hankering to try it with new twists, it's always right with holiday turkey and gravy.
1 can (10-3/4 ounces) condensed cream of mushroom soup
3/4 cup milk
1/8 teaspoon black pepper
2 tackages (9 ounces each) frozen cut green beans, thawed, or 2 cans (14-1/2 ounces each) cut green beans, drained
1-1/3 cups canned French-fried onions
1. Preheat the oven to 350 degrees.
2. In a 1-1/2-quart baking dish, combine the soup, milk, and pepper; stir until blended. Stir in the beans and 2/3 cup French-fried onions.
3. Bake for 30 minutes, or until heated through. Stir, then sprinkle with the remaining 2/3 cup French-fried onions. Bake for 5 more minutes, or until the onions are golden.
New twists on the traditional green bean casserole:
TOMATO-ALFREDO VARIATION
In Step 2, substitute 1 cup Alfredo sauce for the soup and use just 1/2 cup milk; mix well, then stir in 1/2 cup grated Parmesan cheese and 1/3 cup oil-packed sun-dried tomatoes, drained and cut into thin strips, along with the beans and onions. Proceed with Step 3.
SWISS-STYLE VARIATION
In Step 2, add 1/3 cup sour cream and use just 1/3 cup milk; mix well, then stir in 1 cup shredded Swiss cheese along with the beans and onions. Proceed with Step 3.
CHEDDAR-SALSA VARIATION
In Step 2, substitute 1 can (10-3/4 ounces) Cheddar cheese soup for the mushroom soup and use just 1/3 cup milk; mix well, then stir in 3/4 cup shredded Cheddar cheese and 1/4 cup mild salsa along with the beans and onions. Proceed with Step 3.
"OOH IT'S SO GOOD!!"
Printable Recipe
VEGGIES ON THE GRILL
05/28/2002
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There's nothing simpler for pairing with our main dishes than grilled summer veggies. Whether it's zucchini, summer squash, onion, eggplant, or bell pepper, here's how to do 'em:
1. Cut veggies about 1/2" thick and place in a plastic container with a drizzle of olive oil (and some balsamic vinegar, if you'd like) and a few shakes of seasoned salt, or simply add your favorite oil-based salad dressing; cover and shake well.
2. Place the veggies in a hinged grill basket or right on the grill rack (perpendicular to the slats of the rack).
3. Cook on a preheated grill for a few minutes per side, and you've got your fresh side dish!
"OOH IT'S SO GOOD!!"
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