2003
Mr. Food Television Recipes
2003
Ginsburg Enterprises Incorporated. All rights reserved.
This page was updated
May 17, 2006 at 09:25
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Table of Contents
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BREADS
11/18/2003 "DECKED-OUT" PANCAKES
01/16/2003 BREAD BOWLS
06/10/2003 CHOCOLATE-STUFFED FRENCH TOAST
05/08/2003 COLA DATE LOAF
10/24/2003 FRESH TOMATO FLATBREAD
10/20/2003 HAM & CHEESE STUFFERS
09/16/2003 PARSLEY GARLIC ROLLS
05/14/2003 ROPE BREAD STICKS
12/12/2003 SWEET POTATO PANCAKES
05/06/2003 TIRAMISU PANCAKES
DESSERTS
10/15/2003 APPLE STRUDEL
02/28/2003 APRICOT BREAD PUDDING
05/29/2003 BANANA CREAM-CRUNCH PIE
12/30/2003 BROWNIE BONBONS
08/29/2003 BUTTER PECAN FUDGE
12/08/2003 CANDY CANE COOKIES
10/23/2003 CARAMEL CORN
04/07/2003 CHEESY BAKED PINEAPPLE
02/19/2003 CHERRY COLA FLOAT
04/11/2003 CHOCOLATE CHIP BISCOTTI
03/06/2003 CHOCOLATE MINT PIE
09/24/2003 CHOCOLATE MOUSSE
07/21/2003 CHOCOLATE PEANUT BUTTER POPS
09/05/2003 CLASSIC RICE PUDDING
11/26/2003 CRANBERRY HOLIDAY MOLD
02/13/2003 CUPID'S CARROT CAKE
05/16/2003 DREAM CREPES
05/19/2003 FRESH APRICOT PIE
06/24/2003 FROZEN MARGARITA PIE
05/12/2003 GET UP & GO BARS
04/21/2003 GIGANTIC CHOCOLATE COOKIES
07/15/2003 GRILLED WAFFLE SUNDAES
10/30/2003 HALLOWEEN-CANDY BARS
10/09/2003 HOMEMADE ICING
04/25/2003 ICE CREAM GARDEN
08/15/2003 LEMON MERINGUE PIE
11/21/2003 MACADAMIA PIE
10/17/2003 OUR OWN DONUTS
07/07/2003 PEACHY-BERRY TART
08/18/2003 PEACHY-BERRY TART
06/20/2003 PEANUT BUTTER & JELLY BARS
10/02/2003 PEANUT BUTTER POUND CAKE
03/25/2003 PECAN CAKE
02/21/2003 PINEAPPLE UPSIDE-DOWN CAKE
09/12/2003 POLKA-DOT COOKIES
11/07/2003 PUMPKIN PIE CAKE
12/11/2003 REINDEER COOKIES
12/19/2003 SPICE COOKIES
08/01/2003 STRAWBERRY CHARLOTTE
01/20/2003 TIRAMISU CAKE
01/24/2003 TOUCHDOWN BROWNIES
08/07/2003 TRIPLE-CHOCOLATE BOMBE
01/08/2003 UPSIDE-DOWN APPLE PIE
09/09/2003 VANILLA SAUCE
06/03/2003 WEDDING CUPCAKES
ENTREES
08/05/2003 ALL-IN-ONE CHICKEN
12/09/2003 BACON-WRAPPED SCALLOPS
03/19/2003 BARBECUE JOES
01/31/2003 BEEF AND BROCCOLI STIR-FRY
05/13/2003 BEEFY ROLL-UPS
09/02/2003 BEEFY TACO BAKE
01/02/2003 BISTRO CATFISH
09/25/2003 BRAISED BEEF WITH BARLEY
04/14/2003 BRAISED BRISKET
03/26/2003 BREAKFAST EGG SANDWICH
01/06/2003 BURGUNDY BEEF STEW
11/19/2003 CAPTAIN'S CHICKEN
11/05/2003 CHAMPAGNE-ROASTED TURKEY
10/10/2003 CHEESY CHICKEN POTPIE
01/07/2003 CHICKEN STRUDEL
03/27/2003 CHICKEN WITH SUN-DRIED TOMATOES
11/14/2003 CHICKEN-FRIED STEAK
06/05/2003 CHURRASCO STEAK
04/24/2003 CLAM CHOWDER CASSEROLE
02/20/2003 CLASSIC GOULASH
10/09/2003 COUNTRY STYLE SAUSAGE STIR FRY - MIKE REEH
09/15/2003 CRAB-STUFFED FLOUNDER
03/24/2003 CRISPY COCONUT SHRIMP
02/24/2003 CURRIED LAMB STEW
05/02/2003 DERBY PORK ROAST
09/18/2003 DRUMSTICK CROWN ROAST
02/17/2003 EASY CHICKEN A LA KING
11/03/2003 EASY CHILI PIZZA
12/01/2003 EASY SHORT RIBS
12/05/2003 FIFTEEN-MINUTE MEATBALLS
04/10/2003 FISH FRY
03/10/2003 GARLIC LOVER'S CHICKEN
08/04/2003 GRILLED PITA
12/26/2003 HONEY-GARLIC DRUMSTICKS
07/08/2003 LEMONADE-POACHED SALMON
08/19/2003 LEMONADE-POACHED SALMON
08/28/2003 MARGARITA STEAK
09/18/2003 MEXI-STEW
04/22/2003 MEXICAN BURGERS
05/15/2003 MUSSEL-MAN PASTA
07/17/2003 NACHO RAVIOLI
10/13/2003 OCTOBERFEST PATTIES
07/10/2003 ORANGE CHICKEN PACKETS
10/06/2003 ORANGE DUCK
08/22/2003 OVEN-"FRIED" DRUMSTICKS
08/12/2003 PEACHY PORK
05/09/2003 PIMIENTO CHICKEN
10/07/2003 PIZZA CASSEROLE
01/23/2003 PORK TENDERLOIN
09/04/2003 PRIME RIB
03/13/2003 REUBEN LOAF
08/11/2003 ROASTED TOMATO SPAGHETTI
09/23/2003 SALMON FINGERS
05/23/2003 SALMON PATTIES
01/10/2003 SANTA FE WINGS
10/14/2003 SAUSAGE BAKE
03/07/2003 SESAME TUNA
06/17/2003 SHRIMP PACKETS
01/09/2003 SHRIMP SCAMPI
08/25/2003 SHRIMP WITH SALSA
09/30/2003 SOUTHWEST TURKEY MELTS
05/27/2003 SPAGHETTI AND NEW MEATBALLS
04/18/2003 SPANISH CHICKEN
02/05/2003 SPICY DRUMSTICKS
09/11/2003 SPICY MACARONI AND CHEESE
06/12/2003 SPICY RIGATONI
04/04/2003 SPINACH QUICHE
08/21/2003 STEAK DIANE
05/30/2003 STUFFED CHEDDAR BURGERS
03/18/2003 STUFFED PORK CHOPS
11/13/2003 SUASAGE-STUFFED MUSHROOMS
06/23/2003 SUMMERTIME PIZZA
07/25/2003 SWEET-AND-SOUR RIBS
06/09/2003 TERIYAKI CHICKEN THIGHS
07/31/2003 TROPICAL CHICKEN AND PASTA
11/28/2003 TURKEY MUFFIN CUPS
02/04/2003 VEAL WITH ARTICHOKE HEARTS
MISCELLANEOUS
10/29/2003 AUTUMN PASTRY LEAVES
06/02/2003 BARBECUE SAUCES
04/29/2003 BASIC VINAIGRETTE
12/04/2003 BEATING "THE BUFFET BLUES"
12/10/2003 BLUE CHEESE TOPPER
11/17/2003 BON VOYAGE PINA COLADAS
10/22/2003 BREADING MADE EASY
03/17/2003 BUBBLE AND SQUEAK
09/10/2003 CAULIFLOWER BLOSSOM
12/02/2003 CHEESE TWILLS
12/29/2003 CRANBERRY-PECAN BRIE
12/16/2003 CRISPY CHEESE POPPERS
01/27/2003 FIESTA MELTS
08/13/2003 FOOD ISN'T JUST FOR EATING
10/03/2003 FRUIT COMPOTE
02/07/2003 GARDEN VEGETABLE HASH
06/26/2003 GO WITH THE GLOW
11/25/2003 HOLIDAY FOOD HELP LINES
11/04/2003 PASTA WITH MUSHROOMS
09/01/2003 QUICK GUACAMOLE
01/03/2003 RATATOUILLE ("GARDEN RELISH")
11/24/2003 SALMON-STUFFED EGGS
02/27/2003 STUFFED SHELLS
10/31/2003 SWEET PUMPKIN DIP
01/17/2003 WARM BACON DRESSING
SOUPS/SALADS
07/24/2003 APPLE CIDER SLAW
01/21/2003 BEEF BARLEY SOUP
02/25/2003 CAULIFLOWER CHEESE SOUP
06/16/2003 CHICKEN TORTELLINI SALAD
01/14/2003 CINCINNATI CHILI
10/08/2003 CREAM OF LEEK SOUP
03/31/2003 FRENCH ONION SOUP
06/27/2003 GREEN BEAN & TOMATO SALAD
02/26/2003 MARDI GRAS GUMBO
04/28/2003 SHRIMP BOW TIES
10/01/2003 SLOW-COOKED CHILI
07/18/2003 SUMMERTIME STEAK SALAD
04/03/2003 TOMATO BREAD SALAD
11/11/2003 VICTORY GARDEN SOUP
08/26/2003 WEDGED SALAD W/RANCH DRESSING
12/15/2003 WHITE BEAN SOUP
01/30/2003 ZUCCHINI CREAM SOUP
VEGETABLES
04/15/2003 ASPARAGUS WITH HOLLANDAISE SAUCE
10/16/2003 BAKED SWEET POTATOES
09/22/2003 BOSTON BAKED BEANS
05/22/2003 BROCCOLI SOUFFLE
09/29/2003 CLASSIC CREAMED SPINACH
03/12/2003 DEVILISH CARROTS
03/28/2003 MUSHROOM TRIO
09/26/2003 POTATO SQUARES
10/21/2003 SESAME SNOW PEAS
02/18/2003 SKILLET POTATOES
03/03/2003 STUFFED BAKED POTATOES
01/28/2003 STUFFED SPUDS
07/14/2003 SWEET 'N' SPICY BLACK BEANS
02/10/2003 SWEET-AND-SOUR ONION RINGS
BREADS
Printable Recipe
"DECKED-OUT" PANCAKES
11/18/2003
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1 dozen pancakes
1-1/2 cups maple syrup
2 tablespoons butter
3/4 cup chopped walnuts, divided
2 cups all-purpose baking mix
1 cup club soda
2 eggs
1 tablespoon vanilla extract
1 large banana, peeled and chopped
1. In a small saucepan, combine the syrup, butter, and 1/4 cup walnuts over low heat; mix well and simmer until warmed through and the pancakes are ready.
2. Meanwhile, in a large bowl, combine the baking mix, club soda, and eggs; whisk until smooth. Stir in the vanilla, banana, and remaining 1/2 cup walnuts.
3. Pour 1/4-cupfuls onto a hot greased griddle or skillet and cook for 2 to 3 more minutes, until the edges are dry and the pancakes start to bubble. Turn and cook for 2 or 3 more minutes or until golden. Serve topped with the warm sauce.
GARNISHING TIP: To really "deck out" these pancakes, top them with banana slices, blueberries, and raspberries before drizzling with the sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
BREAD BOWLS
01/16/2003
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4 servings
1 pound store-bought pizza dough, cut into 4 equal pieces
Nonstick cooking spray
1. Preheat the oven to 425 degrees. Coat the outsides of four disposable 8-1/2-inch round cake pans with nonstick cooking spray.
2. Turn the cake pans upside-down and stretch a dough quarter over the outside of each; prick each crust all over with a fork.
3. Bake for 8 to 10 minutes, or until lightly browned. Carefully remove the crusts from the cake pans and place on a wire rack to cool. Serve (see below), or place in an airtight container until ready to serve.
TASTY TIP: To flavor the bread bowls, lightly brush the outside of the dough with melted butter or olive oil and sprinkle with garlic or onion powder before baking.
SERVING TIPS: We can do so much with these! Fill 'em with your favorite mixed greens and top with grilled chicken or shrimp for a complete meal. Use them for serving dips, or even for individual servings of your favorite hearty chili or stew.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE-STUFFED FRENCH TOAST
06/10/2003
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6 servings
1 loaf (1 pound) day-old French bread
1 cup (6 ounces) milk chocolate chips
5 eggs
1-1/4 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1. Coat a 9" x 13" baking dish with nonstick cooking spray. Slice the bread into 1-1/2 inch thick slices. Using a sharp small knife, cut a 2-inch-long slit horizontally in one side of each bread slice, cutting 3/4 of the way through, creating a pocket in each.
2. Spoon 2 heaping teaspoons chocolate chips into the pocket of each bread slice; press to close. Place filled slices into the baking dish.
3. In a medium bowl, whisk together the eggs, milk, cinnamon, and vanilla. Pour mixture evenly over the bread, turning the pieces over to coat completely. Cover with plastic wrap and refrigerate for several hours or overnight.
4. Preheat the oven to 400 degrees. Bake the stuffed bread, uncovered, for 20 to 25 minutes, or until golden brown.
SERVING TIP: Serve topped with a sprinkle of confectioners' sugar and some maple syrup.
DID YOU KNOW...that, according to many food historians, "French toast" is named for Joseph French, an Albany, New York, tavern-owner who is credited with creating the original egg-battered bread dish in 1724?
"OOH IT'S SO GOOD!!"
Printable Recipe
COLA DATE LOAF
05/08/2003
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1 loaf
1 can (12 ounces) diet cola beverage
1 package (8 ounces) pitted dates, coarsely chopped
1 cup packed light brown sugar
2 tablespoons vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 egg
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees. Coat a 9" x 5" loaf pan with nonstick cooking spray.
2. In a medium saucepan, bring the cola to a boil over medium-high heat. Remove from the heat and stir in the dates, brown sugar, and oil; mix well then set aside to cool.
3. In a medium bowl, combine the flour, baking soda, baking powder, and cinnamon; mix well then add to the cola mixture. Stir in the egg and vanilla until well blended; spoon the batter into the loaf pan.
4. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes before removing from the pan.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRESH TOMATO FLATBREAD
10/24/2003
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6 servings
1 package (8 ounces) refrigerated crescent rolls
1 large tomato, thinly sliced
1/2 of a medium onion, thinly sliced
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1 teaspoon chopped garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon grated Parmesan cheese
1. Preheat the oven to 375 degrees. Coat a large rimmed baking sheet with nonstick cooking spray.
2. Unroll the crescent roll dough and press the seams together to form a complete crust. Place the sliced tomato and onion over the crust.
3. In a small bowl, combine the remaining ingredients except the Parmesan cheese; mix well. Brush over the sliced tomato, onion, and crust.
4. Sprinkle with Parmesan cheese and bake for 17 to 20 minutes, or until golden. Cut into squares, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
HAM & CHEESE STUFFERS
10/20/2003
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2 loaves
1 pound store-bought pizza dough
1/2 pound sliced deli ham
1 cup (4 ounces) shredded mozzarella cheese
1 teaspoon grated Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1 egg, beaten
1. Preheat the oven to 425 degrees. Coat a large rimmed baking sheet with nonstick cooking spray.
2. Cut the dough in half and roll out each half on a lightly floured surface to a 6" x 12" rectangle.
3. Equally layer the ham, mozzarella cheese, Parmesan cheese, garlic powder, and pepper on the two dough rectangles, leaving a 1/2-inch border around the edges; roll up each jelly-roll style. Using a fork or you fingers, pinch the edges of the dough until sealed.
4. Place the rolls on the baking sheet and brush with the egg. Bake for 15 to 18 minutes, or until the crust is golden. Slice and serve.
SERVING TIP: These are great served with a bowl of warmed marinara sauce for dunking.
"OOH IT'S SO GOOD!!"
Printable Recipe
PARSLEY GARLIC ROLLS
09/16/2003
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1 dozen
3 tablespoons butter, melted
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1 loat (16 ounces) frozen bread dough, thawed
1. Coat a 12-cup muffin pan with nonstick cooking spray.
2. In a small bowl, combine the melted butter, parsley, garlic, and salt; mix well.
3. On a lightly floured surface, roll the bread dough into a 12-inch square. Spread the parsley mixture over the dough, leaving a 1/2-inch border on the top and bottom edges. Roll dough tightly jellyroll-fashion, starting at the bottom edge. Pinch to seal the edge.
4. Cut the roll of dough into 1-inch-wide slices. Place each slice flat side down into a cup of the muffin pan.
5. Cover and let rise in a warm place, for 1 hour, or until doubled in size. Preheat the oven to 400 degrees. Bake the rolls for 9 to 11 minutes, or until golden. Remove from the pan and serve warm.
"OOH IT'S SO GOOD!!"
Printable Recipe
ROPE BREAD STICKS
05/14/2003
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16 bread sticks
1/4 cup olive oil
6 tablespoons grated Parmesan cheese
2 teaspoons dried oregano
1 tablespoon dried basil
1 pound prepared bread dough
1 tablespoon all-purpose flour
1. Preheat the oven to 450 degrees.
2. Pour the oil into a shallow dish. In another shallow dish, combine the Parmesan cheese, oregano, and basil; set aside.
3. Divide the dough into 16 pieces. With lightly floured hands, roll each piece of dough into a rope about 12 inches long. Dip each rope in the oil then into the cheese mixture, coating evenly. Gently twist each rope several times to create a spiraled look, then lay the bread sticks about 2 inches apart on 2 nonstick baking sheets.
4. Bake for 10 to 12 minutes, or until crisp and golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET POTATO PANCAKES
12/12/2003
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8 servings
1-1/2 pounds sweet potatoes, peeled and shredded
1 small onion, finely chopped
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
1. Place the potatoes and onion in a fine strainer. Press down on the mixture with the back of a large spoon to extract excess moisture. (If still watery, wrap them in a clean dishtowel and squeeze firmly.)
2. In a large bowl, combine the potatoes and onion, egg, flour, baking powder, salt, and pepper; mix well. Form into 8 equal-sized pancakes.
3. In a large deep skillet, heat about 1/4 inch of oil over medium-high heat. Place half the pancakes in the oil, without crowding the skillet. Fry the pancakes for 2 or 3 minutes per side, or until golden. (If you like them crisper, fry until they're flecked with brown.) Drain on a paper-towel-lined platter. Repeat with the remaining pancakes, and serve hot.
SERVING TIP: For an extra-special treat, serve these drizzled with maple syrup.
"OOH IT'S SO GOOD!!"
Printable Recipe
TIRAMISU PANCAKES
05/06/2003
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8 servings
2 packages frozen pancakes (12 pancakes per package)
1 package (8 ounces) cream cheese, softened
1 package (8 ounces) mascarpone cheese
2/3 cup confectioners' sugar
1 teaspoon instant coffee granules
2 tablespoons water
1 tablespoon unsweetened cocoa
1. Warm the pancakes according to the package directions.
2. Meanwhile, in a large bowl, beat the cream cheese, mascarpone cheese, and confectioners' sugar until well combined. In a small bowl, dissolve the coffee granules in the water then add to the cheese mixture; mix well.
3. Place a pancake on a plate then dollop with cheese mixture; repeat the layers two more times, ending with a dollop of the cheese mixture topping the stack. Repeat with the remaining pancakes and cheese mixture. Sprinkle with cocoa and serve immediately.
"OOH IT'S SO GOOD!!"
DESSERTS
Printable Recipe
APPLE STRUDEL
10/15/2003
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6 to 8 servings
1 sheet frozen puff pastry (from a 17.25-ounce package), thawed
1/3 cup sugar
2 teaspoons ground cinnamon
1 can (20 ounces) sliced apples, drained
1/3 cup raisins
1 egg, beaten
1. Preheat the oven to 400 degrees.
2. Place the pastry on a cookie sheet and unfold. In a medium bowl, combine the sugar and cinnamon; mix well. Reserve 2 teaspoons of the sugar mixture. Add the apples and raisins to the remaining mixture; mix well. Let sit for about 2 minutes; drain off any excess liquid. Spoon the mixture down the center of the dough.
3. Cut horizontal slits in the dough 1 inch apart down each side of the filling, cutting from the edges of the filling to the outer edges of the dough. Brush each 1-inch dough strip with the beaten egg and fold the dough over the apple filling, alternating sides as if braiding the dough. Tuck the last strips under the strudel.
4. Brush the top of the pastry with the remaining egg and sprinkle with the reserved sugar mixture. Bake for 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
APRICOT BREAD PUDDING
02/28/2003
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10 to 12 servings
1 loaf (1 pound) day-old Italian bread, torn into 1-inch pieces
2 cups warm water
3 eggs
1 cup (1/2 pint) heavy cream
1/2 cup finely chopped dried apricots
1 teaspoon vanilla extract
3/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup confectioners' sugar
2 tablespoons apricot brandy
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large bowl, toss together the bread pieces and water, soaking the bread.
3. In a small bowl, beat the eggs, then stir in the heavy cream. Add to the soaked bread along with the apricots, vanilla, granulated sugar, salt, and cinnamon; stir until well combined. Place in the baking dish and bake for 60 to 65 minutes, or until puffy and firm in the center.
4. In another small bowl, combine the confectioners' sugar and brandy, stirring until smooth. After removing the finished pudding from the oven, while still warm, top with the apricot glaze.
SERVING SUGGESTION: This should be served warm, so if not serving it right from the oven, cool, cover, and store in the refrigerator. Just before serving, cover and reheat the pudding in a 300 degree oven for about 15 minutes, then top with the glaze.
"OOH IT'S SO GOOD!!"
Printable Recipe
BANANA CREAM-CRUNCH PIE
05/29/2003
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6 to 8 servings
1 package (4-serving size) banana cream-flavored instant pudding mix
1 cup milk
5 tablespoons coffee liqueur, divided (see Option)
1 container (8 ounces) frozen whipped topping, thawed and divided
2 bananas, sliced
One 9-inch chocolate ready-to-use graham cracker pie crust
3 toffee candy bars (1.4 ounces each), chopped
1. In a medium bowl, combine the pudding mix, milk, and 4 tablespoons liqueur; stir with a wire whisk until smooth.
2. Gently fold 1 cup whipped topping into the pudding mixture.
3. In another medium bowl, toss the banana slices with the remaining 1 tablespoon liqueur; arrange over the crust. Sprinkle with half of the chopped candy. Spoon pudding mixture over the chopped candy. Cover and chill for 1-1/2 hours, or until set.
4. Spoon the remaining whipped topping on top of the pie just before serving. Sprinkle with the remaining chopped candy.
OPTION: If you prefer, you can use sweetened black coffee in place of the liqueur.
"OOH IT'S SO GOOD!!"
Printable Recipe
BROWNIE BONBONS
12/30/2003
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About 3 dozen
1 package (19.8 ounces) brownie mix, batter prepared according to package directions
1/2 cup finely crushed candy canes
1. Bake the brownies according to the package directions. Place the crushed candy canes in a shallow dish. Remove the brownies from the oven and allow to sit for 5 minutes.
2. While the brownies are still warm, use a small ice cream scoop or a spoon to scoop them out; roll into 1-inch balls. Immediately roll in the crushed candy canes, coating completely. Allow to cool completely before serving.
PREPARATION TIP: I like to make some of these with traditional candy canes and others with green-and-white ones to get nice color variety for my dessert platters.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUTTER PECAN FUDGE
08/29/2003
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About 5 dozen squares
1/2 cup (1 stick) butter
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners' sugar
1. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
3. Stir in the pecans and vanilla. Add the confections' sugar and stir until smooth and well combined. Spread the mixture into the baking dish.
4. Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CANDY CANE COOKIES
12/08/2003
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About 3 dozen cookies
1 cup (2 sticks) butter, softened
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely crushed candy canes
3 tablespoons granulated sugar
1. Preheat the oven to 375 degrees. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, cream the butter and confectioners' sugar until light and fluffy. Add the egg and the peppermint and vanilla extracts; beat until well blended.
3. Gradually add the flour and salt; mix until thoroughly blended. Cover the bowl with plastic wrap and chill for 1 hour.
4. In a small bowl, combine the crushed candy canes and the granulated sugar. Shape the chilled cookie dough into 1-1/2-inch balls then roll each in the candy cane mixture, coating completely. Place 2 inches apart on the cookie sheets.
5. Bake for 10 to 12 minutes, or until golden. Immediately remove to wire racks to cool completely.
"OOH IT'S SO GOOD!!"
Printable Recipe
CARAMEL CORN
10/23/2003
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About 8 cups
8 cups plain popped popcorn (unpopped kernels discarded)
1 cup peanuts
1 large clean brown paper grocery bag
1/2 cup (1 stick) butter, cut into chunks
3/4 cup packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 teaspoon baking soda
1. Place the popped popcorn and peanuts in the grocery bag.
2. In a microwave-safe bowl, combine the butter, brown sugar, corn syrup, and salt. Microwave for 2 minutes; stir then microwave for 2 more minutes.
3. Add the baking soda, stirring until thickened. Mixture will turn light in color and look like taffy. Pour mixture over the popcorn and peanuts in the bag; close bag and shake well.
4. Pour the popcorn mixture into the bowl and microwave for 1-1/2 minutes; stir then microwave for 1-1/2 more minutes. Pour into the paper bag and shake well.
5. Repeat Step 4 then spread the popcorn mixture onto baking sheets and allow to cool completely. Serve, or store in an airtight container until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESY BAKED PINEAPPLE
04/07/2003
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9 to 12 servings
2 cans (20 ounces each) pineapple chunks, drained
2 cups (8 ounces) shredded sharp Cheddar cheese
1/2 cup sugar
3 tablespoons all-purpose flour
2 cups coarsely crushed butter-flavored crackers
1/2 cup (1 stick) butter, melted
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. Place the pineapple in the dish.
2. In a medium bowl, combine the cheese, sugar, and flour. Sprinkle the cheese mixture evenly over the pineapple.
3. In the same bowl, combine the crushed crackers and butter; mix well. Sprinkle the cracker mixture over the casserole and bake for 25 to 30 minutes, or until heated through and the topping is golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHERRY COLA FLOAT
02/19/2003
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2 servngs
1/4 cup grenadine syrup OR maraschino cherry juice
1 can (12 ounces) chilled cola
2 scoops vanilla ice cream
Whipped cream for topping
2 maraschino cherries
1. Pour the grenadine syrup into 2 large glasses; add the cola and stir gently.
2. Add a scoop of vanilla ice cream to each and top with whipped cream and a maraschino cherry.
DID YOU KNOW...that cola is more that a beverage? It is used to add rich flavor to all types of dishes from pot roasts to cakes!
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE CHIP BISCOTTI
04/11/2003
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about 3-1/2 dozen
3 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
4 eggs
1 teaspoon vanilla extract
1 cup (6 ounces) mini semisweet chocolate chips
1. Preheat the oven to 350 degrees F. Coat two large cookie sheets with nonstick cooking spray.
2. In a large bowl, combine all the ingredients except the chocolate chips; mix well with a spoon. Stir in the chocolate chips then place half of the dough on one cookie sheet; form into a 3" x 12" loaf about 1 inch high. Repeat with the remaining dough on a second cookie sheet.
3. Bake for 25 to 30 minutes, or until firm and light golden. Remove from the oven and reduce the heat to 325 degrees.
4. Allow the loaves to cool for 5 minutes. Cut into 1/2-inch-thick slices and cut side down on the cookie sheets.
5. Bake for 15 minutes, turn the cookies over and bake for 15 more minutes, or until very crisp. Allow to cool, then serve, or store in an airtight container.
OPTION: To make Chocolate Chocolate Biscotti, replace 1/2 cup of the flour with 1/2 cup unsweetened cocoa, and proceed as directed.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE MINT PIE
03/06/2003
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8 servings
1 package (4.6 ounces) thin chocolate-covered mint candies, coarsely chopped
1 package (19.8 ounces) brownie mix, batter prepared according to package directions
One 9-inch frozen ready-to-bake deep-dish pie shell, thawed
1 quart vanilla ice cream
1 jar (11.75 ounces) hot fudge, warmed
1. Preheat the oven to 350 degrees.
2. Reserve 3 tablespoons of the chopped candies. Add the remaining chopped candies to the brownie batter; mix well then pour into the pie shell.
3. Bake the pie for 75 minutes, or until a wooden toothpick inserted in the center comes out clean.
4. Slice into wedges and top each with a scoop of ice cream, a drizzle of hot fudge, and a sprinkle of the reserved chopped candies.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE MOUSSE
09/24/2003
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1/2 cup sugar
1/4 cup coffee-flavored liqueur
1/4 cup water
1 cup (6 ounces) semisweet chocolate chips
2 eggs
2 cups heavy cream
1. In a medium saucepan, bring the sugar, liqueur, and water to a boil over medium heat, stirring frequently.
2. Remove the mixture from the heat, and add the chocolate chips, stirring until melted. Immediately pour the chocolate mixture into a blender, and add the eggs one at a time, blending after each addition. Pour into a large bowl and chill until cool.
3. Meanwhile, in another large bowl, beat the heavy cream until stiff peaks form. Slowly fold the whipped cream into the chocolate mixture then spoon into a serving bowl or individual dessert dishes. Cover and chill overnight before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHOCOLATE PEANUT BUTTER POPS
07/21/2003
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6 servings
1/3 cup sugar
1/4 cup unsweetened cocoa
2 tablespoons cornstarch
1-1/2 cups milk
1/4 cup peanut butter
Six 5-ounce paper or plastic cups
6 non-toxic wooden craft sticks
1. In a medium saucepan, combine the sugar, cocoa, and cornstarch. Whisk in the milk and heat over medium heat, stirring frequently until mixture begins to simmer. Continue stirring for 2 minutes, or until mixture is thickened.
2. Remove suacepan from the heat and stir in the peanut butter until it melts; mix well.
3. Divide the mixture evenly into the cups; place a craft stick in the center of each and freeze for at least 4 hours, or until firm.
4. Tear the paper cup off the pop or gently remove the plastic cup to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CLASSIC RICE PUDDING
09/05/2003
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8 to 10 servings
8 cups (1/2 gallon) milk
1 cup uncooked long- or whole-grain rice
3 egg yolks, beaten
3/4 cup sugar
1/2 teaspoon vanilla extract
1. In a large pot, combine the milk, rice, egg yolks, and sugar. Bring to a boil over medium heat, and cook for 20 to 25 minutes, until thickened and the rice is tender, stirring frequently to keep the rice from sticking.
2. Remove from the heat, stir in the vanilla, and allow to cool slightly.
3. Spoon into a serving bowl or individual dessert dishes, and chill for 2 to 3 hours. Serve, or cover and keep chilled until ready to serve.
FINISHING TOUCH:
All you need to top this off just right is a generous dollop of whipped cream and a sprinkle of nutmeg just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRANBERRY HOLIDAY MOLD
11/26/2003
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10 to 12 servings
2 packags (4-serving size) strawberry-flavored gelatin
1 cup boiling water
1 can (16 ounces) whole-berry cranberry sauce
1-1/2 cups (one 12-ounce can) cold ginger ale (see Option)
1 can (11 ounces) mandarin orange segments, drained
1. In a large bowl, combine the gelatin and boiling water; stir until the gelatin is dissolved.
2. Add the cranberry sauce to the gelatin; mix well. Stir in the ginger ale, then pour into a gelatin mold or 10-inch Bundt pan. Place the orange segments over the top and chill for at least 4 hours, or until firm.
3. When ready to serve, immerse the bottom of the mold in warm water for a few seconds then invert onto a flat serving plate larger than the mold, and release the mold.
OPTION: Diet ginger ale will work just as well as regular, while reducing the sugar content of this treat.
"OOH IT'S SO GOOD!!"
Printable Recipe
CUPID'S CARROT CAKE
02/13/2003
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12 to 16 servings
CAKE:
2 cups granulated sugar
1-1/2 cups vegetable oil
4 eggs
2 teaspoons baking soda
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup flaked coconut
3 cups grated (about 1 pound) carrots
1 cup chopped walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
1. Preheat the oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray.
2. In a large bowl, with an electric beater, combine the granulated sugar, oil, eggs, baking soda, flour, cinnamon, salt, coconut, carrots, and walnuts, blending until a smooth thick batter forms. Pour the batter evenly into the cake pans. Bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean and the tops are golden. Let cool completely.
3. In a large bowl, with an electric beater, make the frosting by combining the cream cheese and butter; mix well. Add sugar, continuing to mix until well combined.
4. Place one cake layer on a serving platter and frost the top of the cake. Place the other layer on top of the frosted layer. Frost the top and sides of the entire cake. Serve immediately, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
DREAM CREPES
05/16/2003
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10 to 12 crepes
1 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 tablespoon butter, melted
2 eggs
1-1/2 cups milk
Vegetable oil for coating skillet
1 quart strawberries, hulled and sliced
1/2 cup semisweet chocolate chips, melted
1 cup heavy cream, whipped
1. Preheat the oven to 200 degrees.
2. In a medium bowl, combine the flour, salt, sugar, melted butter, and eggs. Beat with an electric beater for 1 to 2 minutes then add the milk and beat until smooth.
3. Brush a large nonstick skillet with oil then heat the skillet over medium-low heat. Pour 1/4 cup batter onto the skillet, quickly tilting the skillet to evenly coat the bottom with the batter. Cook for 1 minute per side, until the crepe is golden brown. Remove the crepe to a heatproof platter and keep warm in the oven.
4. Repeat with the remaining batter, brushing the skillet with oil before adding the batter each time.
5. To serve, evenly divide the strawberries down the middle of the crepes. Fold one side of each crepe over the strawberries then fold the other sides over. Drizzle with the melted chocolate and top each with a dollop of whipped cream.
CREPES ANYONE? Crepes can be more than just a dreamy dessert. Substitute 1 tablespoon instant chicken bouillon for the sugar and use a creamy chicken or seafood filling for a light lunch or brunch dish.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRESH APRICOT PIE
05/19/2003
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8 servings
1 package (15 ounces) folded refrigerated pie crust (2 crusts)
5-1/2 cups sliced fresh apricots (about 2 pounds)
1 cup sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter, cut into small pieces
1. Preheat the oven to 375 degrees. Unfold 1 pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate.
2. In a large bowl, combine the apricots, sugar, and flour; toss gently then spoon into the crust and dot with butter.
3. To make the lattice top, use a fluted pastry wheel or sharp knife to cut the remaining crust into long 3/4-inch-wide strips.
4. Arrange the strips first in one direction across the pie then in the opposite direction, using longer strips near the center of the pie and shorter ones near the edges. When all strips are in place, trim the crust all around and press firmly around the rim to seal the crusts together. Flute the crust, if desired.
5. Place the pie on a foil-lined baking sheet and bake for 50 to 60 minutes, or until the crust is golden and the juices are bubbling.
TIP: For added flavor, sprinkle cinnamon-sugar over the pie crust just before baking.
"OOH IT'S SO GOOD!!"
Printable Recipe
FROZEN MARGARITA PIE
06/24/2003
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8 servings
1-1/2 cups finely crushed pretzels
1/2 cup (1 stick) butter, melted
1 can (14 ounces) sweetened condensed milk
1 can fresh sliced strawberries
1/3 cup frozen margarita mix concentrate, thawed (from a 6-ounce can)
2 cups whipped cream
1. In a medium bowl, combine the pretzels and butter; mix well. Press the pretzel mixture over the bottom and sides of a 9-inch pie plate to form a crust; chill.
2. In another medium bowl, combine the sweetened condensed milk, strawberries, and margarita mix until well blended. Fold in the whipped cream until well combined.
3. Pour into the prepared pie crust, cover, and freeze for at least 4 hours, or until firm.
"OOH IT'S SO GOOD!!"
Printable Recipe
GET UP & GO BARS
05/12/2003
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24 bars
1/2 cup sugar
1-1/2 cups light corn syrup
1 cup peanut butter
4 cups wheat and barley nugget cereal (like Grape Nuts)
1 cup rolled oats
1 cup sliced almonds
1 cup dried cranberries
1. Line a 9" x 13" baking dish with foil and coat the foil with nonstick cooking spray.
2. In a large saucepan, combine the sugar, corn syrup, and peanut butter over medium-high heat. Bring to a boil and cook for 1 minute, stirring constantly.
3. Add the remaining ingredients; mix well then spread evenly into the prepared pan.
4. Let cool then cut into bars and serve, or cover until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
GIGANTIC CHOCOLATE COOKIES
04/21/2003
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About 18 cookies
2 packages (8 ounces each) semisweet baking chocolate, divided
3/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup (1/2 stick) butter, melted
2 eggs
1 teaspoon vanilla extract
2 cups chopped walnuts
1. Preheat the oven to 350 degrees. Coarsely chop 1 package of the chocolate; set aside.
2. In a large microwaveable bowl, break up the remaining package of chocolate and microwave on high power for 1 to 2 minutes; stir until the chocolate is completely melted and smooth. Add the brown sugar, flour, baking powder, butter, eggs, and vanilla; stir to mix well. Stir in the choppped chocolate and nuts.
3. Drop by 1/4-cupfuls onto ungreased baking sheets. Bake for 13 to 15 minutes, or until the cookies are puffed and the tops are dry. Cool slightly on the baking sheet, then transfer to wire rack to cool completely. Serve, or store in an airtight container until ready to serve.
Adapted from recipe courtesy of Baker's Chocolate
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED WAFFLE SUNDAES
07/15/2003
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8 sundaes
1 tablespoon butter
1/3 cup maple or pancake syrup
8 frozen waffles
1 pint ice cream, any flavor
1 cup caramel sauce, warmed
2 cups frozen whipped topping, thawed
1. Preheat the grill to medium-high heat.
2. In a small saucepan, on the stovetop, melt the butter with the maple syrup.
3. Baste both sides of the frozen waffles with the maple syrup mixture. Grill the waffles for 2 to 3 minutes per side, or until crisp and lightly browned.
4. Place the waffles on plates and top with ice cream, caramel sauce, and whipped topping.
SERVING SUGGESTION: Garnish your sundaes your way! Use the toppings suggested, or add maraschino cherries, peanuts, or any of your other favorites.
"OOH IT'S SO GOOD!!"
Printable Recipe
HALLOWEEN-CANDY BARS
10/30/2003
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16 to 20 bars
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1-1/2 cups chopped leftover candy bars, divided
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a small bowl, combine the flour, baking soda, and salt; set aside.
3. In a large bowl, beat the butter, granulated sugar, eggs then gradually blend in the flour mixture. Stir in 1 cup of chopped candy.
4. Spread the batter into the baking dish and sprinkle with the remaining 1/2 cup chopped candy. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOMEMADE ICING
10/09/2003
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BUTTERCREAM FROSTING - About 2-1/2 cups
1 package (1 pound) confectioners' sugar (approximately 3-3/4 cups)
1/2 cup (1 stick) butter, softened
4 tablespoons milk
1 teaspoon vanilla extract
1. In a large bowl, blend all the ingredients with an electric beater at low speed until well combined.
2. Beat at medium speed for 1 to 2 minutes, until creamy. Add more milk, if necessary, until the frosting reaches spreading consistency.
CHOCOLATE BUTTERCREAM FROSTING - About 2-1/2 cups
1 package (1 pound) confectioners' sugar (approximately 3-3/4 cups)
1/2 cup (1 stick) butter, softened
4 tablespoons milk
1 teaspoon vanilla extract
2 squares (2 ounces) unsweetened chocolate, melted and cooled
1. In a large bowl, blend all the ingredients with an electric beater at low speed until well combined.
2. Beat at medium speed for 1 to 2 minutes, until creamy. Add the cooled chocolate, and beat until well combined. Add more milk, if necessary, until the frosting reaches spreading consistency.
Courtesy of Domino Sugar
"OOH IT'S SO GOOD!!"
Printable Recipe
ICE CREAM GARDEN
04/25/2003
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6 to 8 servings
1 package (3 ounces) ladyfingers, split
3 cups chocolate ice cream, softened
1 cup sweetened flaked coconut
2 drops green food color
Assorted small and medium gumdrop "jellie" candies
Spearmint leaf "jellie" candies
Toothpicks or lollipop sticks
1. Line a 9" x 5" loaf pan with aluminum foil, allowing a 1-inch overhang. Place 6 ladyfingers on the bottom of the pan. Trim the tops of the remaining ladyfingers so that each has a point (shapred like the top of a picket fence). Line the inside of the pan with the ladyfingers, pointed side up (about 6 on each 9-inch side and 3 on each 5-inch side.
2. Spoon the softened ice cream into the pan, cover, and freeze for 4 hours, or until firm.
3. Place the coconut and food color into a resealable plastic storage bag; close and knead the bag until the coconut is evenly colored green; set aside.
4. Cut 2 to 3 gumdrops in half with kitchen shears or a knife than flatten and press together to form a flower. Stick a toothpick up through the gumdrop petals and center of the flower; to make leaves, cut the spearmint leaves in half and press onto the toothpick. Repeat to make additional flowers.
5. Just before serving, lift the garden out ot the pan, remove the foil, and place the garden on a serving platter. Sprinkle with the coconut grass, insert the gumdrop flowers, and serve.
Recipe adapted from and photo courtesy of Wilton Enterprises.
"OOH IT'S SO GOOD!!"
Printable Recipe
LEMON MERINGUE PIE
08/15/2003
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8 servings
1 folded, refrigerated pie crust (from a 15-ounce package)
1-1/2 cups sugar, divided
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
4 eggs, separated
1 tablespoon butter
1/2 cup fresh lemon juice
1/4 teaspoon cream of tartar
1. Unfold the pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate, then flute if desired. Bake the pie shell according to the package directions; let cool.
2. Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in the water and milk, stirring until the cornstarch is dissolved. Cook over medium heat, whisking until the mixture comes to a boil.
3. In a medium bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the milk mixture then whisk the yolk mixture back into the saucepan. Simmer over low heat for 2 to 3 minutes, whisking occasionally.
4. Remove the pan from the heat and whisk in the butter and lemon juice. Pour the filling into the pie shell; set aside.
5. Preheat the oven to 350 degrees. In a medium bowl, with an electric beater, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.
6. Spread the meringue over the top of the pie filling, sealing the edge of the crust. Using a spatula or the back of a tablespoon, form peaks in the meringue, and bake for 12 to 15 minutes, or until the meringue is golden. Let cool then slice and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
MACADAMIA PIE
11/21/2003
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8 servings
1 folded refrigerated pie crust (from a 15-ounce package)
1 cup light corn syrup
3 tablespoons butter
1/2 cup brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
1-1/2 teaspoons vanilla extract
1 jar (6-1/2 ounces) macadamia nuts, coarsely chopped
1. Preheat the oven to 350 degrees. Unfold the pie crust and place in a 9-inch pie plate or tart pan, pressing the crust firmly into the pan. Trim the edges and flute, if desired.
2. In a large saucepan, combine the corn syrup, butter, brown sugar, flour, and salt over medium heat, stirring until the mixture comes to a rolling boil. Remove from the heat and let cool slightly.
3. Add the eggs and vanilla; mix well. Stir in the macadamia nuts then pour into the pie crust.
4. Bake for 35 to 40 minutes, or until firm. Serve warm, or allow to cool before slicing and serving.
FINISHING TOUCH: To make this even more heavenly, top each slice with a scoop of vanilla ice cream and a drizzle of caramel sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
OUR OWN DONUTS
10/17/2003
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10 donuts
Vegetable oil
1 package (7.5 ounces) refrigerated country-style biscuits (10 biscuits)
1/4 cup confectioners' sugar
1. In a soup pot, heat 1 inch of oil over medium-high heat until hot but not smoking.
2. Separate the biscuits and lay flat on a cutting board. Using an apple corer or a plastic soda bottle cap, cut out a small circle in the center of each biscuit, forming rings.
3. Place the rings and the "holes" in the hot oil a few at a time and cook for 1 to 2 minutes, or until golden brown, turning halfway through the cooking.
4. Drain the donuts on a paper towel-lined platter. Sprinkle with the confectioners' sugar and serve immediately.
SERVING SUGGESTION: How about sprinkling these with cinnamon or drizzling with melted chocolate or a sugar glaze? You can even coat them with frosting then top with rainbow sprinkles!
"OOH IT'S SO GOOD!!"
Printable Recipe
PEACHY-BERRY TART
07/07/2003
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8 servings
1 folded refrigerated pie crust (from a 15-ounce package)
3 cups fresh peeled and sliced peaches or frozen peeled and sliced peaches, thawed
1/2 cup fresh blueberries or forzen blueberries, thawed
3 tablespoons sugar, divided
1 tablespoon apple jelly, melted
1. Preheat the oven to 425 degrees. Place the pie crust on a rimmed baking sheet.
2. In a large bowl, combine the peaches, blueberries, and 2 tablespoons sugar. Arrange the mixture in the center of the dough, leaving a 2-inch border.
3. Fold the edges of the dough toward the center, pressing gently to seal (dough will only partially cover peach mixture). Brush the melted jelly over the peach mixture and edges of dough.
4. Bake for 10 minutes then reduce the oven temperature to 350 degrees. Bake for 20 more minutes, or until lightly browned.
5. Sprinkle with the remaining tablespoon of sugar. Serve warm or at room temperature.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEACHY-BERRY TART
08/18/2003
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8 servings
1 folded refrigerated pie crust (from a 15-ounce package)
3 cups fresh peeled and sliced peaches or frozen peeled and sliced peaches, thawed
1/2 cup fresh blueberries or forzen blueberries, thawed
3 tablespoons sugar, divided
1 tablespoon apple jelly, melted
1. Preheat the oven to 425 degrees. Place the pie crust on a rimmed baking sheet.
2. In a large bowl, combine the peaches, blueberries, and 2 tablespoons sugar. Arrange the mixture in the center of the dough, leaving a 2-inch border.
3. Fold the edges of the dough toward the center, pressing gently to seal (dough will only partially cover peach mixture). Brush the melted jelly over the peach mixture and edges of dough.
4. Bake for 10 minutes then reduce the oven temperature to 350 degrees. Bake for 20 more minutes, or until lightly browned.
5. Sprinkle with the remaining tablespoon of sugar. Serve warm or at room temperature.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEANUT BUTTER & JELLY BARS
06/20/2003
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15 to 18 bars
2-1/4 cups all-purpose flour
1/2 cup (1 stick) butter, melted
1/2 cup creamy peanut butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1 cup strawberry jelly (see Note)
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 jelly. Beat with an electric beater on medium speed for 2 minutes, or until blended and crumbly.
3. Reserve 1 cup of the peanut butter mixture. Spread the remaining mixture over the bottom of the baking dish. Spread the jelly evenly over the mixture and crumble the reserved peanut butter mixture over the top.
4. Bake for 35 to 40 minutes, or until the topping is golden. Allow to cool completely, then cut into bars and serve.
OPTIONS: Sure, you can use your favorite flavor of jam or perserves in place of the strawberry jelly.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEANUT BUTTER POUND CAKE
10/02/2003
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2 loaves
1-1/4 cups (2-1/2 sticks) butter, softened
2 cups sugar
6 eggs
1/2 cup creamy peanut butter
2 cups all-purpose flour
1/4 cup chopped roasted peanuts
1. Preheat the oven to 350 degrees. Coat two 9" x 5" loaf pans with nonstick cooking spray.
2. In a large bowl, combine the butter and sugar; beat with an electric mixer until llight and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the peanut butter and flour.
3. Spread equal amounts of the mixture into the two loaf pans; bake for 20 minutes then remove the loaves from the oven and sprinkle with equal amounts of chopped peanuts. Return the loaves to the oven, and bake for 30 to 35 more minutes, or until a wooden toothpick inserted in the center comes out clean.
4. Remove the loaves from the pans, and let cool completely before slicing.
"OOH IT'S SO GOOD!!"
Printable Recipe
PECAN CAKE
03/25/2003
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12 to 16 servings
1 cup (2 sticks) butter, softened
1-1/2 cups packed brown sugar
3 eggs
2 cups self-rising flour
1 cup crushed cinnamon-flavored graham crackers (see Option)
1 cup orange juice
1 cup toasted chopped pecans
1/2 cup toasted pecan halves
1 cup confectioners' sugar
4 teaspoons milk
1. Preheat the oven to 350 degrees. Coat a 10-inch Bundt pan with nonstick cooking spray.
2. In a large bowl, beat the butter at medium speed of an electric beater until creamy. Gradually add the brown sugar, beating well. Add the eggs one at a time, beating after each addition.
3. Add the flour, cracker crumbs, and orange juice; beat at low speed until blended. Stir in the 1 cup chopped pecans then pour the batter into the pan.
4. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. (Cake will not rise to top of pan.) Cool in pan on a wire rack for 15 minutes; remove cake from pan, and let cool completely on the wire rack.
5. In a small bowl, stir together the confectioners' sugar and milk; drizzle over the cooled cake, and sprinkle with the 1/2 cup pecan halves.
OPTION: Cinnamon-flavored graham crackers enrich this cake with homespun flavor, but don't worry if you don't have the cinnamon variety; just use the plain ones and stir 1/2 teaspoon ground cinnamon in with the flour.
"OOH IT'S SO GOOD!!"
Printable Recipe
PINEAPPLE UPSIDE-DOWN CAKE
02/21/2003
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2 cakes, 6 to 8 servings each
2/3 cup packed light brown sugar
4 tablespoons (1/2 stick) butter, melted
1 can (20 ounces) pineapple slices, drained
10 maraschino cherries
1 package (18.25 ounces) yellow cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
1. Preheat the oven to 350 degrees.
2. Sprinkle the brown sugar evenly over the bottom of two 8-inch round cake pans and pour the butter evenly over the sugar.
3. In each pan, arrange the pineapple slices in a single layer over the sugar and place a cherry in the center of each slice.
4. In a large bowl, combine the cake mix, water, oil, and eggs; beat until well combined.
5. Evenly divide the batter between the two pans and bake for 30 to 40 minutes, or until a wooden toothpick inserted in the center of each comes out clean. Let the cakes stand for 5 minutes.
6. Loosen gently with a knife and invert onto 2 platters. Serve warm, or allow to cool completely before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
POLKA-DOT COOKIES
09/12/2003
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3 to 4 dozen
1 package (18.5 ounces) devil's food cake mix
1/3 cup vegetable oil
2 eggs
2 cups (12 ounces) white chocolate chips
1. Preheat the oven to 350 degrees. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, combine the cake mix, oil, and eggs, and beat with an electric beater for 3 to 4 minutes, until well blended.
3. With a spoon, stir in the white chocolate chips. Drop by teaspoonfuls 2 inches apart onto the cookie sheets.
4. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
"OOH IT'S SO GOOD!!"
Printable Recipe
PUMPKIN PIE CAKE
11/07/2003
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12 to 15 servings
1 can (15 ounces) solid-pack pure pumpkin
3 eggs, lightly beaten
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons pumpkin pie spice
1 can (12 ounces) evaporated milk
1 pkg. (18.5 ounces) yellow cake mix
1/2 cup (1 stick) butter, melted
1 cup coarsely chopped pecans
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the pumpkin, eggs, sugars, pumpkin pie spice, and evaporated milk; mix well. Pour into an ungreased 9" x 13" baking pan.
3. Sprinkle dry cake mix evenly over the batter in the pan; drizzle melted butter evenly over the top then sprinkle with pecans.
4. Bake for about 1-1/4 hours, until the top is set and the bottom has the texture of pumpkin pie. Cool completely before cutting into squares.
"OOH IT'S SO GOOD!!"
Printable Recipe
REINDEER COOKIES
12/11/2003
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2 dozen cookies
1 package (18 ounces) refrigerated peanut butter or sugar cookie dough
48 small pretzel twists
48 brown M&M's candies
24 red M&M's candies
1. Place the cookie dough in the freezer for 15 minutes, or until firm. Preheat the oven to 350 degrees.
2. Cut the dough into 24 slices and place the slices 2 inches apart on large ungreased cookie sheets. Pinch in each side to form an hourglass shape. Position 2 pretzels at the top of each slice to form antlers then create eyes with the brown candies and noses with the red candies.
3. Bake for 8 to 10 minutes, or until golden. Remove to a wire rack to cool completely.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPICE COOKIES
12/19/2003
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About 5 dozen
1/2 pound fruitcake
1-1/2 cups sugar
3/4 cup shortening
1/2 cup water
1/3 cup molasses
1 egg
1/2 cup raisins
3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1. Preheat the oven to 375 degrees. Coat cookie sheets with nonstick cooking spray.
2. In a food processor, process the fruitcake until crumbled; set aside.
3. In a large bowl, cream the sugar and shortening with an electric beater on medium speed. Add the water, molasses, egg, and fruitcake; mix well. Stir in the raisins then mix in the flour, baking soda, cinnamon, and salt.
4. Drop batter by teaspoonfuls onto the cookie sheets. Bake for 11 to 12 minutes, or until the bottoms are light golden. Remove to a wire rack to cool completely.
Adapted from recipe courtesy of Georgia Fruit Cake Company.
"OOH IT'S SO GOOD!!"
Printable Recipe
STRAWBERRY CHARLOTTE
08/01/2003
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8 servings
1 package (4-serving size) sugar-free cook-and-serve vanilla pudding mix
2 cups fat-free (skim) milk
1 quart fresh strawberries
2 tablespoons sugar
3 teaspoons vanilla extract, divided
1 package (3 ounces) ladyfingers, split in half
1-1/2 cups frozen whipped topping, thawed
2 tablespoons toasted sliced almonds (see Tip)
1. Prepare the pudding according to the package directions, using the fat-free milk; set aside to cool.
2. Meanwhile, set aside 8 small strawberries for garnish; chill until serving time. Hull and slice the remaining strawberries and, in a medium bowl, combine with the sugar and 1 teaspoon of the vanilla; set aside.
3. Arrange the ladyfingers in the bottom and up the sides of a 2-1/2 quart glass serving bowl. Pour the sliced strawberries over the ladyfingers. Stir the remaining 2 teaspoons vanilla into the pudding and pour the pudding over the strawberries.
4. Spread the whipped topping over the pudding. cover and chill for at least 2 hours before serving. Just before serving, garnish with the reserved whole strawberries and the toasted almonds.
PREPARATION TIP: To toast sliced almonds, spread them on a baking sheet and bake in a preheated 350 degree oven for 6 to 7 minutes, or until just lightly browned.
Nutritional Information, courtesy of the American Diabetes Association
Exchanges: 2 Carbohydrate, 1/2 Fat Per serving: 162 Calories, 36 Calories from Fat, 4g Total Fat, 2g Saturated Fat, 12mg Cholesterol, 217mg Sodium, 28g Carbohydrate, 2g Dietary Fiber, 17g Sugars, 4g Protein
"OOH IT'S SO GOOD!!"
Printable Recipe
TIRAMISU CAKE
01/20/2003
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12 to 16 servings
1 package (18.5 ounces) yellow cake mix, batter prepared according to package directions
1/2 cup strong black coffee
1/2 cup coffee-flavored liqueur
1 container (8 ounces) mascarpone cheese (see Tip)
1/2 cup confectioners' sugar
2 cups frozen whipped topping, thawed
1 package (3 ounces) ladyfingers, split
1/4 teaspoon unsweetened cocoa
1. Bake the cake batter according to package directions for two 9-inch round cakes; let cool.
2. In a small bowl, combine the coffee and liqueur; set aside.
3. In a medium bowl, beat the mascarpone cheese and confectioners' sugar until smooth.
4. Place one cake layer upside down on a serving platter and prick the top several times with a fork. Pour half of the coffee mixture slowly over the top, allowing it to absorb into the cake. Spread the cheese mixture evenly over the layer, then place the second cake layer right side up over the cheese mixture. Prick the top of the second cake layer several times with a fork and pour the remaining coffee mixture over the top.
5. Frost the sides and top of the cake with the whipped topping.
6. Place the split ladyfingers around the sides of the cake, with the flat sides pressing into the frosting. Sprinkle the top with the cocoa, cover loosely, and chill for at least 4 hours before serving.
PREPARATION TIP: Mascarpone cheese is a soft, sweet Italian cheese, similar in consistency to soft cream cheese. Commonly used in dips and in sweet dishes like tiramisu, it's generally found in the cheese section of the supermarket.
"OOH IT'S SO GOOD!!"
Printable Recipe
TOUCHDOWN BROWNIES
01/24/2003
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1/2 cup (3 ounces) semisweet chocolate chips
1/2 cup (3 ounces) butterscotch chips
1/2 cup sweetened flaked coconut
1 package (21 to 23 ounces) brownie mix, batter prepared according to package directions
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a medium bowl, combine the chocolate and butterscotch chips, and the coconut; mix well and set aside.
3. Place the brownie batter in a large bowl. Stir in half of the chip mixture and pour into the baking dish.
4. Sprinkle the remaining chip mixture over the top and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool, then cut into bars.
"OOH IT'S SO GOOD!!"
Printable Recipe
TRIPLE-CHOCOLATE BOMBE
08/07/2003
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12 servings
1 package (21 ounces) brownie mix, batter prepared according to package directions
1/2 gallon vanilla fudge swirl ice cream, softened
1 container (16 ounces) chocolate frosting
1. Bake the borwnies according to the package directions, using a 9" x 13" baking pan. Let cool then cut into squares.
2. Line 2-1/2 quart bowl with plastic wrap. Press the brownie squares into the bowl, forming a brownie bowl. Spoon the softened ice cream into the brownie bowl, cover and freeze for 6 hours, or until firm.
3. Microwave the frosting on high power for 20 to 30 seconds, or until pourable (see Tips).
4. Invert the ice cream bombe onto a platter and remove the plastic wrap. Pour the melted frosting evenly over the cake, coating completely.
5. Freeze until the frosting is firm, then serve or cover and keep frozen until ready to serve.
PREPARATION TIPS: Be sure to microwave the frosting in a microwave-safe container. And go ahead and substitute your favorite flavor of ice cream, if there's one you prefer.
"OOH IT'S SO GOOD!!"
Printable Recipe
UPSIDE-DOWN APPLE PIE
01/08/2003
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6 to 8 servings
6 tablespoons (3/4 stick) butter, melted, divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1 package (15 ounces) folded refrigerated pie crusts
1 cup granulated sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
5 large Granny Smith or other firm apples, peeled, cored, and cut into 1/2-inch wedges
1. Preheat the oven to 375 degrees. Coat a deep-dish pie plate with nonstick cooking spray and line it with waxed paper. Coat the waxed paper with cooking spray.
2. In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans; mix well and spread evenly over the bottom of the pie plate. Unfold 1 pie crust and place it in the pie plate, pressing the crust firmly against the nut mixture and the sides of the plate; set aside.
3. In a large bowl, combine the granulated sugar, flour, cinnamon, and the remaining 2 tablespoons butter; mix well. Add the apples and toss gently to coat. Spoon into the pie crust.
4. Unfold the second pie crust and place over the apple mixture. trim and fold the edges together to seal. Using a knife, cut four 1-inch slits in the top crust.
5. Bake for 1 to 1-1/4 hours, or until the crust is golden. Carefully loosen the waxed paper around the rim and invert the pie onto a serving plate while still hot. Remove the waxed paper around the rim and invert the pie onto a serving plate while still hot. Remove the waxed paper and allow to cool slightly, then cut into wedges and serve warm, or allow to cool completely before serving.
PREPARATION TIP: Position a cookie sheet on the bottom oven rack to catch any juices that may leak from the pie during baking.
"OOH IT'S SO GOOD!!"
Printable Recipe
VANILLA SAUCE
09/09/2003
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About 2 cups
1 cup granulated sugar
2 tablespoons cornstarch
2 cups water
1/4 cup (1/2 stick) butter, cut into pieces
2 teaspoons vanilla extract
1. In a medium saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended.
2. Place over medium-high heat and bring to a boil. Continue to cook for 1 minute, stirring constantly.
3. Remove from the heat and mix in the butter and vanilla. Serve warm.
SERVING SUGGESTIONS: Drizzle this over your favorite desserts, or make your cakes and pastries really fancy by serving them over a puddle of this elegant sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
WEDDING CUPCAKES
06/03/2003
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18 cupcakes
1 package (18.25 ounces) white cake mix, batter prepared according to package directions
4 ounces cream cheese, softened (1/2 of an 8-ounce package)
1/4 cup raspberry preserves
1 container (16 ounces) white frosting
1/4 cup sugar
9 medium-sized white gumdrops
2 medium-sized yellow gumdrops, each cut into 9 narrow strips
1. Preheat the ovent o 350 degrees. Line 18 muffin cups with foil baking cups.
2. In a small bowl, stir together the cream cheese and raspberry preserves. Spoon half of the cake batter into the muffin cups. Spoon equal amounts of the cream cheese mixture onto the center of the batter; top with the remaining batter.
3. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely, then frost with white frosting.
4. Sprinkle a cutting board with the sugar. With a rolling pin, roll out the white gumdrops over the sugar until they form 1-1/2-inch circles, pressing the flattened gumdrops into the sugar as they get sticky. Cut each gumdrop in half. Place a yellow gumdrop strip on top of each half-circle, perpendicular to the flat edge. Roll each into a cone shape, pinching the flat side of each together; fold the tops back slightly, forming lilies. Place one flower on each cupcake; serve on a tiered platter.
NOTE: In place of the gumdrop flowers, you may want to use edible real flowers.
"OOH IT'S SO GOOD!!"
ENTREES
Printable Recipe
ALL-IN-ONE CHICKEN
08/05/2003
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4 to 6 servings
1 pound hot Italian sausage, cut into 1-inch pieces
2 bell peppers (1 red and 1 yellow), cut into thin strips
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 medium sweet onion, thickly sliced
5 garlic cloves, coarsely chopped
1/2 teaspoon salt
1/2 teapsoon black pepper
1 can (15 ounces) sliced white potatoes, drained
1/4 pound sliced mushrooms
1/4 cup fresh chopped parsley
1. In a large skillet, cook the sausage and bell peppers over medium heat for about 10 minutes, until browned, stirring occasionally.
2. Add the chicken, onion, garlic, salt, and black pepper. Cook for about 5 minutes, or until the chicken is no longer pink, stirring occasionally.
3. Stir in the potatoes, mushrooms, and parsley. Reduce the heat to low, cover, and simmer for 5 to 7 minutes, or until the mushrooms are tender and the potatoes are heated through.
'OOH IT'S SO GOOD!!"
Printable Recipe
BACON-WRAPPED SCALLOPS
12/09/2003
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About 2 dozen
3/4 pound bacon
1 pound sea scallops, rinsed and patted dry
1 cup ketchup
1/3 cup packed light brown sugar
1/2 cup white vinegar
1. Preheat the oven to 425 degrees.
2. Cut the bacon slices in half crosswise. Roll a piece of bacon around each scallop and secure with a wooden toothpick; place on a rimmed baking sheet.
3. Bake for 15 or 18 minutes, or until the scallops are cooked through and the bacon is crisp.
4. Meanwhile, in a medium saucepan, combine the ketchup, brown sugar, and vinegar over medium heat; mix well and cook for 5 to 7 minutes, until the sugar is dissolved.
5. Dip the bacon-wrapped scallops in the sauce and serve with the remaining sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
BARBECUE JOES
03/19/2003
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4 servings
1 pound ground beef or ground turkey
1 small onion, chopped
3/4 cup barbecue sauce
1/2 teaspoon black pepper
1/2 cup shredded Mexican cheese blend
4 hamburger buns, split (see Tip)
1. In a large saucepan, brown the ground meat and onion over medium heat for 6 to 8 minutes; drain off any excess fat.
2. Add the barbecue sauce and pepper, and cook for 3 to 4 minutes, or until heated through. Stir in the cheese, spoon over the buns, and serve.
PREPARATION TIP: I like to toast the hamburger buns so they hold up better with this hearty topper.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEEF AND BROCCOLI STIR-FRY
01/31/2003
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6 servings
3/4 cup beef broth
1 tablespoon light soy sauce
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 teaspoon black pepper
1 tablespoon packed light brown sugar
1 tablespoon cornstarch
1 pound beef top or bottom round steak, cut into 1/4-inch julienne strips
2 medium onions, cut into 1/2-inch wedges
1 bunch broccoli, cut into florets
1. In a small bowl, combine the beef broth, soy sauce, garlic powder, ginger, pepper, brown sugar, and cornstarch; mix well and set aside.
2. Coat a large skillet or wok with nonstick cooking spray. Add the beef and brown over medium-high heat for 5 minutes, stirring frequently. Add the onions and broccoli, and cook for 3 to 4 minutes, or until the onion is tender.
3. Add the beef broth mixture to the skillet and stir constantly for 2 to 3 minutes, or until the sauce begins to thicken. Serve immediately.
ADD ZING...by sprinkling this with orange zest for color and freshness.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEEFY ROLL-UPS
05/13/2003
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4 to 6 servings
1/2 pound lean ground beef
1 package (10 ounces) refrigerated pizza crust
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 jar (7 ounces) sliced roasted peppers, drained
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup fresh basil leaves
Nonstick cooking spray
1 tablespoons grated Parmesan cheese
1. Preheat the oven to 400 degrees. Coat a rimmed baking sheet with nonstick cooking spray.
2. Roll out the pizza crust dough onto a cutting board. Spread the spinach over the crust. Spread the ground beef evenly over the spinach and season with the onion powder, salt, and black pepper.
3. Top with the sliced peppers and shredded mozzarella. Place the whole basil leaves over the cheese.
4. Roll up jelly-roll style and place on the baking sheet. Lightly coat with nonstick cooking spray and sprinkle with Parmesan cheese.
5. Bake for 22 to 25 minutes, or until golden brown. Let sit for 5 minutes then cut into slices and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEEFY TACO BAKE
09/02/2003
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4 servings
1 pound ground beef
1 can (10-3/4 ounces) condensed tomato soup
1 cup salsa
1/2 cup milk
6 flour or 8 corn tortillas (6- to 8-inch size), cut into 1-inch pieces
1 cup shrredded Cheddar cheese, divided
1. Preheat the oven to 400 degrees. Coat a 2-quart baking dish with nonstick cooking spray.
2. In a large skillet, brown the ground beef over medium-high heat, stirring until crumbled; drain.
3. Stir in the soup, salsa, milk, tortillas, and 1/2 cup cheese; spoon into the baking dish.
4. Cover and bake for 30 minutes, or until hot. Sprinkle with the remaining 1/2 cup cheese, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BISTRO CATFISH
01/02/2003
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2 servings
1/4 cup chopped sun-fried tomatoes packed in oil, drained with 2 tablespoons oil reserved
2 cloves garlic, minced
2 catfish fillets (about 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package (10 ounces) fresh spinach, cleaned
1. In a large deep skillet, heat the 2 tablespoons reserved oil over medium heat; add the garlic, and saute for 1 to 2 minutes, until golden.
2. Season the fish with salt and pepper, and add to the skillet; cover, and cook for 8 to 10 minutes, or until the fish flakes easily with a fork.
3. Add the spinach and sun-dried tomatoes to the skillet. Cover, and cook for 1 or 2 minutes, or until the spinach wilts but is still bright green.
4. Place the spinach on a serving plate and top with the fish fillets. Drizzle with the pan drippings, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BRAISED BEEF WITH BARLEY
09/25/2003
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6 to 8 servings
1 tablespoon vegetable oil
1 boneless beef chuck arm, blade, or shoulder pot roast (about 3 pounds)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 pound mushrooms, halved
1 medium onion, chopped
3 garlic cloves, minced
1 can (14 ounces) ready-to-use beef broth
1 teaspoon dried tarragon
1 bay leaf
1 cup quick-cooking pearl barley
1 package (9 ounces) frozen peas, thawed
1/3 cup sour cream
1. In a large soup pot, heat the oil over medium heat until hot. Add the roast and cook for 4 to 6 minutes, browning on all sides; remove the roast from the pot and season with the salt and pepper.
2. Add the mushrooms, onion, and garlic to the pot. Saute for 5 to 7 minutes, until the onion is lightly browned. Add the broth, tarragon, and bay leaf then return the roast to the pot and bring to a boil.
3. Reduce the heat to low, cover tightly, and simmer for 1-1/2 hours. Stir in the barley, cover, and cook for 10 to 12 minutes.
4. Remove the roast from the pot, and keep warm. Remove and DISCARD the bay leaf then add the peas and sour cream to the barley mixture, stirring constantly over low heat just until heated through. Carve the roast and serve with the barley mixture.
"OOH IT'S SO GOOD!!"
Printable Recipe
BRAISED BRISKET
04/14/2003
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6 to 8 servings
1 tablespoon vegetable oil
One 3-pound boneless beef brisket, well trimmed
1 large onion, chopped
1 can (14 ounces) ready-to-use beef broth
1 pound carrots
1/4 cup brown sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon black pepper
8 ounces (1-1/4 cups) pitted dried prunes
1. In a large soup pot, heat the oil over medium heat. Add the brisket and brown on both sides. Add the onion around the brisket; cook, stirring, for 5 minutes, or until the onion is tender.
2. Add the beef broth and bring to a boil. Reduce the heat to low, cover tightly, and simmer for 2 hours.
3. Add the carrots, brown sugar, lemon juice, cinnamon, salt, and pepper; cover and cook for 45 to 60 minutes, or until the brisket is fork-tender.
4. Uncover, add the prunes, and cook for about 5 minutes, or until the prunes are tender.
5. Slice the brisket across the grain and serve topped with the carrots, prunes, and sauce.
MAKE IT AHEAD: Enjoy true long-cooked taste by making this in advance. Just cook up your brisket a day or two in advance and, just before serving, reheat it in its own juices. It'll taste even better done this way!
"OOH IT'S SO GOOD!!"
Printable Recipe
BREAKFAST EGG SANDWICH
03/26/2003
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1 serving
1 egg
2 tablespoons shredded Cheddar cheese
1 English muffin or bagel, split
1. Coat a 2-cup measuring cup or small round microwave-safe bowl with nonstick cooking spray.
2. Break the egg into the cup and scramble, then mix in the cheese.
3. Microwave at high power for 1 minute, or until set (microwave oven temperatures vary, so adjust cooking time according to your microwave).
4. Meanwhile, toast the English muffin or bagel. Place the cooked egg in the English muffin or bagel, and serve.
OPTIONS:
For a heartier egg sandwich, mix in cooked chunked ham, brown-and-serve sausages, or a sprinkle of bacon bits.
Want it lighter? Use any of the refrigerated or frozen egg substitutes (1/4 cup equals one egg).
"OOH IT'S SO GOOD!!"
Printable Recipe
BURGUNDY BEEF STEW
01/06/2003
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5 to 6 servings
1 tablespoon vegetable oil
1-1/2 pounds beef stew meat, cut into 1-inch chunks
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14 ounces) ready-to-use beef broth
1/2 cup Burgundy or other dry red wine
3 garlic cloves, minced
2 cups baby carrots
1 cup frozen whole pearl onions
3 tablespoons cornstarch
2 tablespoons water
1 package (8 ounces) frozen sugar snap peas
1. In a large pot, heat the oil over medium-high heat; brown the beef in batches. Pour off the drippings then return all the cooked beef to the pot and season with the thyme, salt, and pepper.
2. Stir in the beef broth, wine, and garlic, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
3. Stir in the carrots and onions; cover and cook for 30 to 45 more minutes, or until the beef and vegetables are tender.
4. In a small bowl, dissolve the cornstarch in the water. Add the cornstarch mixture to the beef mixture and stir for 1 minute, or until thickened.
5. Stir in the sugar snap peas and cook for 3 to 4 minutes more, or until heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
CAPTAIN'S CHICKEN
11/19/2003
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4 boneless, skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
6 tablespoons (3/4 stick) butter
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
1. Season the chicken with the salt and pepper. Place the flour in a shallow dish and dip the chicken, coating completely.
2. In a large skillet, melt the butter over high heat. Add the chicken and brown for 4 to 5 minutes per side. Stir in the wine, lemon juice, garlic, and parsley.
3. Reduce the heat to medium; cover and cook for 6 to 8 minutes, or until no pink remains in the chicken. Serve topped with the sauce from the pan.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHAMPAGNE-ROASTED TURKEY
11/05/2003
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12 servings
One 7-pound bone-in turkey breast
1/2 pound red seedless grapes, stemmed and cut in half (about 1-1/2 cups), divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bottle (750 ml) champagne (see below):
1 can (14 ounces) ready-to-use chicken broth
2 tablespoons cornstarch
1. Preheat the oven to 350 degrees. Line a roasting pan with aluminum foil and coat with nonstick cooking spray.
2. Place the turkey in the pan and spoon 1 cup grape halves into the neck cavity. Season the turkey all over with the salt and pepper. Pour the champagne into the pan around the turkey.
3. Roast the turkey for 2-1/4 to 2-1/2 hours, or until no pink remains and its juices run clear, basting every 30 minutes with the pan juices. If the turkey begins to get too browned, cover loosely with aluminum foil.
4. In a medium saucepan, combine the chicken broth, cornstarch, and the pan drippings with the fat removed; bring to a boil over medium-high heat, stirring constantly until thickened. Stir in the remaining 1/2 cup grape halves and cook for 1 to 2 minutes, or until heated through.
5. Carve the turkey and serve with the champagne-grape sauce.
CHANGE OF PACE: This year, to fancy up that holiday bird, try bathing it in champagne as in this recipe, or even using nonalcoholic sparkling wine or cider. It's a simple but fancy way out of the "plain old roasted turkey" rut!
Nutritional Analysis, courtesy of the American Diabetes, Association:
Serving Size: 2 to 3 slices Per Serving: Exchanges: 1/2 Carbohydrate, 7 Very Lean Meat
Calories 272 Calories from Fat 49 Total Fat 5g Saturated Fat 1g Cholesterol 147mg
Sodium 334mg Carbohydrate 5g Dietary Fiber 0g Sugars 3g Protein 48g
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESY CHICKEN POTPIE
10/10/2003
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6 to 8 servings
1 tablespoon butter
1 medium-sized red bell pepper, chopped
1 small onion, chopped
1 can (10-3/4 ounces) condensed Cheddar cheese soup
1/4 cup milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) whole potatoes, drained and quartered
1/4 teaspoon ground red pepper
2 cups cooked, chunked chicken
1 package (11 ounces) refrigerated breadstick twists
1. Preheat the oven to 375 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large skillet, melt the butter over medium-high heat and saute the red pepper and onion for 5 to 6 minutes, or until tender. Add the soup, milk, corn, potatoes, and ground red pepper; mix well and cook for 4 to 5 minutes, or until heated through.
3. Stir in the chicken, then pour into the baking dish.
4. Separate the breadsticks, twist, and place 6 lengthwise across the chicken mixture. Twist the remaining 6 breadsticks, forming a checkerboard pattern.
5. Bake for 20 to 22 minutes, or until the breadsticks are golden and the potpie is bubbly.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN STRUDEL
01/07/2003
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4 to 6 servings
1 cup cooked chicken chunks
1 package (10 ounces) frozen chopped asparagus, thawed and drained
1 jar (17 ounces) Alfredo sauce, divided
1 sheet frozen puff pastry (1/2 of a 17.3 ounce package), thawed
Nonstick cooking spray
1. Preheat the oven to 400 degrees. In a medium bowl, combine the chicken, asparagus, and 3/4 cup Alfredo sauce; mix well.
2. Unfold the puff pastry onto a large baking sheet. Spoon the chicken mixture lengthwise down the center of the pastry. Cut slits 1 inch apart lengthwise down each side of the filling.
3. Braid the dough over the filling, overlapping to form "X" shapes. Spray the top with nonstick cooking spray.
4. Bake 25 to 27 minutes, or until golden brown and heated through and golden.
5. In a small saucepan, heat the remaining Alfredo sauce over low heat. Slice the strudel and serve topped with the sauce.
OPTIONS: Don't limit yourself to just using chicken in this recipe - try cooked turkey, or even leftover cooked meat or fish. This also makes a hit when it's served as an appetizer.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN WITH SUN-DRIED TOMATOES
03/27/2003
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4 servings
3 tablespoons olive oil
4 cloves garlic, minced
4 boneless, skinless chicken breast halves (about 1 pound total)
1 cup dry white wine
1/2 cup dry-packed sun-dried tomatoes, cut into 1/4-inch strips
1/4 teaspoon salt
1/4 teaspoon black pepper
5 ounces (1/2 of a 10-ounce package) fresh spinach
1. In a large skillet, heat the oil over medium-high heat. Add the garlic and cook for 1 minute.
2. Add the chicken and brown on each side for 2 minutes.
3. Add the wine, sun-dried tomatoes, salt, and pepper and simmer for 5 minutes.
4. Top with the spinach, cover, and cook over medium heat until the spinach is wilted but still bright green, and the chicken is no longer pink.
FINISHING TOUCH:
To give this even more zip, sprinkle with grated Parmesan cheese just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN-FRIED STEAK
11/14/2003
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4 servings
1/3 cup plus 1 tablespoon all purpose flour, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 large eggs, beaten
1 tablespoon water
1-1/2 cups plain bread crumbs
Four (4-ounce) cubed steaks
5 tablespoons butter, divided
1 cup milk
1. In a shallow dish, combine 1/3 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In another shallow dish, combine the eggs and water. Place the bread crumbs in a third shallow dish. Coat the steaks with the flour mixture then dip in the egg mixture, and coat with the bread crumbs.
2. In a large nonstick skillet, melt 4 tablespoons butter over medium heat. Add the steaks, and fry for 3 or 4 minutes per side, or until cooked through and golden. Drain on a paper towel-lined platter and cover to keep warm.
3. Make a white gravy by adding the remaining 1 tablespoon butter to the skillet and melting over low heat; add the remaining 1 tablespoon flour, and stir until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat until thickened and bubbly, stirring constantly. Stir in the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Serve the steaks topped with the gravy.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHURRASCO STEAK
06/05/2003
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5 to 6 servings
1 bunch fresh parsley, chopped (about 1 cup)
2 cups olive oil
1/4 cup fresh lime juice
6 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 to 2-1/2 pounds beef tenderloin, cut into 1/2-inch slices
1. In a medium bowl, combine all the ingredients except the beef; whisk until well combined. Reserve 1/2 cup of the marinade; cover and set aside until serving time.
2. Place the beef in a shallow dish and pour the remaining marinade over the top. Cover and marinade overnight, or at least two hours, in the refrigerator.
3. Preheat the grill to medium-high heat. Drain the beef, discarding any excess marinade.
4. Grill the beef for 3 to 4 minutes for medium doneness, or to desired doneness beyond that, turning halfway through the cooking.
5. Stir the reserved marinade and serve immediately over the beef.
OPTIONS: There are many variations of this dish, including using vinegar instead of lime juice, and adding chopped onions, a bit of coconut milk, or hot sauce to the marinade. After you try it my way, you just may want to get adventurous with some of these (or your own) options.
"OOH IT'S SO GOOD!!"
Printable Recipe
CLAM CHOWDER CASSEROLE
04/24/2003
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4 to 6 servings
1 package (8 ounces) elbow macaroni
2 cups (8 ounces) shredded sharp white Cheddar cheese
2 cans (10-3/4 ounces each) condensed New England clam chowder
1 can (6-1/2 ounces) minced clams, drained
2 scallions, thinly sliced
1/2 teaspoon black pepper
1 cup oyster crackers
1 tablespoon butter, melted
1. Preheat the oven to 375 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. Cook the macaroni according to the package directions; drain, then return macaroni to cooking pot.
3. Add the cheese, clam chowder, clams, scallions, and pepper to the macaroni; mix well. Pour into the baking dish, sprinkle evenly with the crackers, and drizzle with the butter.
4. Bake for 25 to 30 minutes, or until bubbly and the topping is golden.
PREPARATION TIP: For added color and flavor, mix in half of a diced red bell pepper along with the chowder and other ingredients.
"OOH IT'S SO GOOD!!"
Printable Recipe
CLASSIC GOULASH
02/20/2003
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4 to 6 servings
1 tablespoon vegetable oil
1-1/2 pounds ground beef
1/2 medium-sized green bell pepper, chopped
1 small onion, chopped
1/2 pound fresh mushrooms, quartered
1 jar (28 ounces) spaghetti sauce
1 package (8 ounces) elbow macaroni, cooked according to package directions
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup (4 ounces) shredded mozzarella cheese
1. Preheat the oven to 375 degrees.
2. In a large skillet, heat the oil over medium-high heat. Add the ground beef, bell pepper, onion, and mushrooms, and cook for 6 to 8 minutes, stirring to crumble the beef, until no pink remains; drain excess liquid.
3. Add the remaining ingredients except the cheese; mix well. Place in a 2-1/2 quart casserole dish, cover, and bake for 22 to 25 minutes.
4. Remove the casserole from the oven, uncover, and top with the mozzarella cheese. Bake uncovered for 5 to 7 minutes, or until heated through and the cheese is melted.
"OOH IT'S SO GOOD!!"
Printable Recipe
COUNTRY STYLE SAUSAGE STIR FRY - MIKE REEH
10/09/2003
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1 oz. corn oil or butter
1/4 cup yellow onion
1/4 cup chicken stock
1/4 cup green pepper
1/4 cup mushrooms
4 oz. cooked sausage
1 teaspoon fresh garlic
1/2 cup Marinara sauce
1/2 cup Alfredo sauce
8 oz. cooked bow tie pasta
2 tablespoon fresh grated Parmesan
1/2 teaspoon dried basil
1. In a stir fry skillet or large 12" saute pan, heat oil or butter until it's very hot.
2. Begin to stir fry vegetables, garlic, sausage.
3. Add both sauces and simmer.
4. Stir in pasta and let cook more.
5. Serve in pasta bowl with fresh cubed Parmesan cheese.
Printable Recipe
CRAB-STUFFED FLOUNDER
09/15/2003
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6 servings
6 tablespoons (3/4 stick) butter, divided
1 celery stalk, finely chopped
1 small onion, finely chopped
1/4 cup chopped fresh parsley
1 can (4.25 ounces) crabmeat, drained and flaked
1/2 cup plain dry bread crumbs
1 tablespoon lemon juice
1/8 teaspoon ground red pepper
6 flounder fIllets (about 2 pounds total)
1/4 teaspoon paprika
1. Preheat the oven to 400 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the celery, onion, and parsley, and saute for 5 to 6 minutes, or until the celery and onion are tender.
3. Remove from the heat and stir in the crabmeat, bread crumbs, lemon juice, and ground red pepper. Spoon evenly over the fillets then, starting from the small end, roll up each fillet jelly-roll style and place the rolls seam-side down in the baking dish.
4. Melt the remaining 2 tablespoons butter and drizzle over the fillets; sprinkle the tops with paprika.
5. Bake for 20 to 25 minutes, or until the fish flakes easily with a fork. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRISPY COCONUT SHRIMP
03/24/2003
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4 to 6 servings
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon ground red pepper
1/2 teaspoon salt
2 eggs
2 tablespoons water
2-1/2 cups sweetened flaked coconut
1 pound large shrimp, peeled and deveined, with tails left on
2 cups vegetable oil
1. In a shallow dish, combine the flour, sugar, ground red pepper, and salt; mix well. In a medium bowl, beat together the eggs and water. Place the coconut in another shallow dish.
2. Coat the shrimp with the flour mixture then with the egg mixture. Roll in the coconut, pressing the coconut firmly onto the shrimp to coat completely.
3. In a large saucepan, heat the oil over medium heat. Cook the shrimp in batches for 1-1/2 to 2 minutes, or until golden, turning once during cooking.
4. Drain on a paper towel-lined platter. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
CURRIED LAMB STEW
02/24/2003
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6 to 8 servings
1/2 cup (1 stick) butter
2-1/2 to 3 pounds boneless leg of lamb or lamb stew meat, cut into 1-inch chunks
2 medium onions, chopped
3 tablespoons all-purpose flour
1 cup ready-to-use beef broth
2 apples, cored, peeled, and coarsely chopped (see Tip)
1 cup raisins
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon black pepper
1. In a large skillet, melt the butter over medium-high heat. Saute the lamb chunks and onions for 12 to 15 minutes, or until no pink remains in the lamb.
2. Stir in the flour, then the broth. Add the remaining ingredients; mix well.
3. Reduce the heat to low, cover, and simmer for 1 hour, or until the meat is fork-tender.
PREPARATION TIP: Granny Smith apples are one of the best types to use in this recipe.
"OOH IT'S SO GOOD!!"
Printable Recipe
DERBY PORK ROAST
05/02/2003
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6 to 8 servings
1/4 cup Dijon-style mustard
1/2 teaspoon ground red pepper, divided
1 teaspoon salt
One 3-pound boneless pork loin roast, rolled and tied
1 cup orange marmalade
2 to 3 tablespoons bourbon
2 tablespoons butter
1. Preheat the oven to 325 degrees.
2. In a small bowl, combine the mustard, 1/4 teaspoon ground red pepper, and the salt; rub the mixture over the roast then place on a rack in a shallow roasting pan.
3. Roast the pork for 1 to 1-1/2 hours, or until a meat thermometer registers 155-160 degrees.
4. In a snall saucepan, combine the orange marmalade, bourbon, butter, and the remaining 1/4 teaspoon ground red pepper over low heat; mix until the butter is melted and the mixture is well combined.
5. Slice the roast and serve topped with the orange-bourbon sauce.
GREAT GO-ALONG: Serve with garlic smashed potatoes to enjoy every drop of this tangy sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
DRUMSTICK CROWN ROAST
09/18/2003
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8 to 10 servings
1/2 cup (1 stick) butter
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 package (7 ounces) crumbled herb-seasoned stuffing mix
1 package (8 ounces) cubed herb-seasoned stuffing mix
2-1/2 cups chicken broth
2 tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
14 chicken drumsticks (about 4 pounds)
1. Preheat the oven to 375 degrees.
2. In a large pot, melt the butter over medium heat. Add the onion and celery, and saute for 4 to 5 minutes, or until tender. Remove from the heat and add the stuffing mixes and chicken broth. Stir until all the stuffing is moistened; set aside.
3. In a small bowl, combine the vegetable oil, paprika, onion powder, garlic powder, salt, and pepper; mix well then brush evenly over the drumsticks.
4. In a 9" x 13" baking dish, spoon the prepared stuffing mixture into a ball in the center of the baking dish. Stand the drumsticks thick-side down around the stuffing, pressing them into the sides of the stuffing.
5. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
"OOH IT'S SO GOOD!!
Printable Recipe
EASY CHICKEN A LA KING
02/17/2003
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4 to 6 servings
8 tablespoons (1 stick) butter, divided
1-1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
1/2 pound fresh mushrooms, quartered
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 can (14 ounces) ready-to-use chicken broth
1 cup (1/2 pint) heavy cream
1 package (9 ounces) frozen peas, thawed
1 jar (2 ounces) chopped pimientos, drained
1. In a large skillet, melt 2 tablespoons butter over medium-high heat. Saute the chicken and mushrooms for 5 to 6 minutes, or until no pink remains in the chicken. Remove the chicken and mushrooms from the skillet; discard the pan juices.
2. Add the remaining 6 tablespoons butter, the flour, salt, and pepper to the skillet and cook, whisking constantly, until the butter melts.
3. Slowly add the chicken broth and cream and bring to a boil, whisking until smooth and thickened.
4. Reduce the heat to medium-low, return the chicken and mushrooms to the skillet, and add the peas and pimientos. Simmer until heated through, stirring constantly. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASY CHILI PIZZA
11/03/2003
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6 individual pizzas
1 pound ground beef
1 onion, chopped
1 can (15-1/2 ounces) chili starter with beans
1 can (14-1/2 ounces) diced tomatoes, drained
6 pita breads
3 cups (12 ounces) shredded mozzarella cheese (see Note)
1. Preheat the oven to 400 degrees.
2. In a large skillet, brown the ground beef and onion over medium heat; drain. Add the chili starter and diced tomatoes; mix well.
3. Place the pita breads on rimmed baking sheets; spread the mixture equally over each pita and top with the shredded cheese.
4. Bake for 10 to 12 minutes, or until the cheese is melted and the pita is crisp. Cut into wedges and serve.
OPTION: To give these more spice, use shredded Mexican cheese blend for the mozzarella cheese.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASY SHORT RIBS
12/01/2003
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4 to 6 servings
3 pounds beef short ribs
1 small onion, chopped
1 garlic clove, minced
1 can (6 ounces) tomato paste
1 can ketchup
3/4 cup packed light brown sugar
1/2 cup white vinegar
1/2 cup water
2 tablespoons yellow mustard
2 teaspoons salt
1. In a soup pot, brown the ribs on all sides over medium-high heat. Reduce the heat to low, cover, and cook for 1 hour; drain.
2. In a medium bowl, combine the remaining ingredients; mix well and pour over the ribs.
3. Cover and cook for 1-1/2 hours, or until the beef is tender, stirring occasionally.
"OOH IT'S SO GOOD!!"
Printable Recipe
FIFTEEN-MINUTE MEATBALLS
12/05/2003
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1 pound ground beef
3/4 cup plain dry bread crumbs
1/2 cup water
1/4 cup coarsely chopped fresh parsley
1 egg
1-1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 jar (28 ounces) spaghetti sauce
1/3 cup grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
1. In a large bowl, combine the ground beef, bread crumbs, water, parsley, egg, garlic powder, salt, and pepper; mix well. Form the mixture into 15 meatballs, and place in a microwave-safe 9" x 13" baking dish.
2. In a medium bowl, combine the spaghetti sauce and Parmesan cheese; pour over the meatballs. Cover with plastic wrap and microwave at 70% power for 12 minutes, or until the meatballs are completely cooked through.
3. Remove the plastic wrap and sprinkle with the mozzarella cheese. Microwave at 70% power for 1 to 1-1/2 minutes, or until the cheese is melted.
SERVING TIP: Serve over spaghetti or on submarine (a.k.a. hero or hoagie) rolls.
"OOH IT'S SO GOOD!!"
Printable Recipe
FISH FRY
04/10/2003
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4 to 6 servings
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
2 teaspoons sugar
2 teaspoons salt
1 cup water
1 egg
Peanut oil for frying
2-1/2 pounds cod fillets, cut into individual portions
1. In a large bowl, combine the flour, baking powder, sugar, salt, water, and egg; mix well.
2. Heat 1 inch of oil in a large deep skillet over medium heat until hot but not smoking. Dip the cod fillets into the batter, coating completely, then fry in the oil for 4 to 5 minutes per side, or until the coating is golden and the fish flakes easily with a fork.
3. Drain on a paper towel-lined platter. Serve immediately.
PREPARATION TIP: Making a good batter, and frying in peanut oil are the secrets to eliminating the greasy taste of fried fish -- and any white-fleshed fish fillets should work!
"OOH IT'S SO GOOD!!"
Printable Recipe
GARLIC LOVER'S CHICKEN
03/10/2003
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3 to 4 servings
1 whole chicken (3 to 3-1/2 pounds)
1/4 cup olive oil
1 tablespoon finely chopped fresh basil
1 teaspoon salt
1/2 teaspoon black pepper
1 head garlic, separated into cloves (about 15)
1. Preheat the oven to 350 degrees. Place the chicken in a roasting pan; set aside.
2. In a small bowl, mix together the oil, basil, salt, and pepper; brush over the chicken, then place the garlic cloves over and inside the chicken.
3. Roast the chicken for 1-1/2 to 1-3/4 hours, or until the chicken is golden and no pink remains, basting occasionally. Cut, and serve with the pan juices.
"OOH IT'S SO GOOD!!'
Printable Recipe
GRILLED PITA
08/04/2003
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6 pita breads
1/2 cup olive oil
3 garlic cloves, minced
2 tablespoons chopped fresh basil
1/2 cup grated Parmesan cheese
Six 6- to 8-inch pita breads
1. Preheat the grill to medium-high heat.
2. In a large bowl, combine the olive oil, garlic, basil, and cheese; mix well. Brush both sides of the pita breads with the oil mixture and place on the grill.
3. Grill for 2 to 3 minutes per side, or until golden. Serve whole, or cut into wedges.
Serve grilled pita bread...
- Wedges as a tasty dipper with your favorite dipping sauces and spreads
- Whole, in place of buns for hot dogs and sausages
- Whole, topped with salad greens and grilled chicken or shrimp
"OOH IT'S SO GOOD!!"
Printable Recipe
HONEY-GARLIC DRUMSTICKS
12/26/2003
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2 dozen drumsticks
24 chicken drumsticks
1 teaspoon salt
1/2 teaspoon black pepper
1 cup honey
1/4 cup chopped garlic
2 tablespoons hot pepper sauce
1. Preheat the oven to 400 degrees.
2. Place the drumsticks on 2 rimmed baking sheets and season with the salt and pepper; bake for 30 minutes.
3. Meanwhile, in a medium bowl, combine the honey, garlic, and hot pepper sauce; mix well. Remove the drumsticks from the oven and brush with the sauce.
4. Bake for 20 to 25 more minutes, or until no pink remains and the juices run clear.
SERVING TIP: Make an extra batch of the honey-garlic sauce for dipping that you keep separate for serving as a dipping sauce with the baked wings.
"OOH IT'S SO GOOD!!"
Printable Recipe
LEMONADE-POACHED SALMON
07/08/2003
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4 servings
1 cup mayonnaise
1 can (12 ounces) frozen lemonade concentrate, thawed, divided
1/4 teaspoon black pepper
1/4 cup water
4 salmon fillets (about 1-1/2 pounds total)
1. In a small bowl, combine the mayonnaise, 3 tablespoons lemonade concentrate, and the pepper; mix well then cover and chill.
2. In a large skillet, combine the remaining lemonade concentrate and the water; bring to a boil over medium-low heat. Add the salmon and reduce the heat to low; cover and cook for 8 to 10 minutes, or until the fish flakes easily with a fork.
3. Allow the salmon to cool to room temperature and serve with the chilled lemonade sauce.
SERVING SUGGESTIONS: This salmon can also be made in advance and served well chilled for a refreshing light lunch. To give it a bit of fresh color, garnish with a sprig of fresh dill.
"OOH IT'S SO GOOD!!"
Printable Recipe
LEMONADE-POACHED SALMON
08/19/2003
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4 servings
1 cup mayonnaise
1 can (12 ounces) frozen lemonade concentrate, thawed, divided
1/4 teaspoon black pepper
1/4 cup water
4 salmon fillets (about 1-1/2 pounds total)
1. In a small bowl, combine the mayonnaise, 3 tablespoons lemonade concentrate, and the pepper; mix well then cover and chill.
2. In a large skillet, combine the remaining lemonade concentrate and the water; bring to a boil over medium-low heat. Add the salmon and reduce the heat to low; cover and cook for 8 to 10 minutes, or until the fish flakes easily with a fork.
3. Allow the salmon to cool to room temperature and serve with the chilled lemonade sauce.
SERVING SUGGESTIONS: This salmon can also be made in advance and served well chilled for a refreshing light lunch. To give it a bit of fresh color, garnish with a sprig of fresh dill.
"OOH IT'S SO GOOD!!"
Printable Recipe
MARGARITA STEAK
08/28/2003
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4 servings
1 can (12 ounces) frozen margarita mix, slightly thawed
4 boneless beef strip or chuck shoulder steaks, cut 3/4-inch thick (about 2 pounds total)
1 teaspoon coarse (kosher) salt
1. Place the margarita mix in a large resealable plastic storage bag; add the steaks, seal, and marinate in the refrigerator for at least 2 hours.
2. Preheat the grill to medium heat; grill the steaks for 2 to 3 minutes per side for medium, or until desired doneness.
3. Remove the steaks from the grill and sprinkle evenly with coarse salt; serve.
FINISHING TOUCH: Add even more zip by topping these with chopped cilantro and fresh jalapeno peppers.
"OOH IT'S SO GOOD!!"
Printable Recipe
MEXI-STEW
09/18/2003
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8 servings
1 large container (16.3 ounces) refrigerated buttermilk biscuits
1 pound ground beef
1 medium-sized onion, chopped
1 medium-sized green bell pepper, chopped
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) kidney beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat the oven to 375 degrees.
2. Using the back side of a muffin tin, place a biscuit over the bottom of each muffin cup to form a bowl shape. Bake for 10 minutes, or until golden. Cool slightly, then remove bisbuit bowls to a wire rack to cool completely.
3. In a large soup pot, cook the beef, onion, and bell pepper over medium-high heat for 5 minutes, or until no pink remains in the beef; drain, stir in the remaining ingredients, and bring to a boil.
4. Reduce the heat to low, cover, and simmer for 30 minutes, to allow the flavors to marry.
5. Spoon into the biscuit bowls, and serve immediately.
"OOH IT'S SO GOOD"
Printable Recipe
MEXICAN BURGERS
04/22/2003
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4 burgers
1 pound ground beef
1/2 cup salsa
1/4 cup dry bread crumbs
4 slices (4 ounces total) pepper-Jack cheese
1. In a medium bowl, combine the ground beef, salsa, and bread crumbs; mix well. Make 4 equal-sized patties.
2. Heat a grill pan or barbecue grill to medium-high heat. Grill the burgers for 3 to 4 minutes per side, or until desired doneness.
3. Top each burger with a slice of cheese, place on the buns, and serve.
SERVING SUGGESTION: Want a little more south-of-the-border flavor? Top each burger with a spoonful of fresh or prepared salsa, and you'll practically have everybody shouting, "Ole!"
"OOH IT'S SO GOOD!!"
Printable Recipe
MUSSEL-MAN PASTA
05/15/2003
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4 to 6 servings
1/2 cup (1 stick) butter
4 garlic cloves, minced
1/4 cup dry white wine
Juice of 1 lemon
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds fresh mussels, cleaned (see Tip)
1 pound linguine
2 tablespoons chopped fresh basil
1. In a large soup pot, melt the butter over medium heat. Add the garlic and saute for 1 minute.
2. Add the wine, lemon juice, salt, pepper, and mussels. Cover and bring to a boil over high heat, or just until the mussels open. DO NOT overcook; DISCARD any mussels that do not open on their own.
3. Meanwhile, cook the linguine according to the package directions; drain.
4. Spoon the mussels and sauce over the linguine. Top with the chopped basil and serve.
PREPARATION TIP: Some fish markets sell mussels already cleaned and ready for cooking. If you buy mussels that aren't prepared, here's what to do: Wash them under cold running water and scrub away any grit or barnacles with a stiff food scrub brush. Remove the black "beard" from each mussel by cutting or pulling it off.
"OOH IT'S SO GOOD!!"
Printable Recipe
NACHO RAVIOLI
07/17/2003
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6 servings
1 package (25 ounces) frozen beef-filled ravioli
1 jar (16 ounces) salsa
1/2 cup (2 ounces) shredded Cheddar cheese
1 can (2.25 ounces) sliced black olives, drained
2 scallions, sliced
1. Prepare the ravioli according to the package directions; drain and set aside in the colander.
2. In the same pot, heat the salsa over medium heat for 2 to 4 minutes. Return the ravioli to the pot; mix well, and cook for 2 to 4 minutes, or until heated through.
3. Place the ravioli on a platter and sprinkle with the cheese, black olives, and scallions. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
OCTOBERFEST PATTIES
10/13/2003
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1 pound ground beef
1 pound ground pork
1 teaspoon caraway seed
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup plain bread crumbs
1 tablespoon vegetable oil
1 jar (12 ounces) beef gravy
1/2 pound sliced fresh mushrooms
1. In a large bowl, combine the ground beef, ground pork, caraway seed, garlic powder, salt, and pepper; mix well and form into 6 equal-sized patties.
2. Place the bread crumbs in a shallow dish and coat the patties evenly.
3. In a large skillet, heat the oil over medium heat and cook the patties for 5 to 6 minutes per side, or until the juices run clear and no pink remains. Remove to a platter and cover to keep warm.
4. Place the gravy and mushrooms in the skillet and cook over medium heat for 3 to 4 minutes, or until the mushrooms begin to soften. Spoon over the patties and serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
ORANGE CHICKEN PACKETS
07/10/2003
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6 servings
1/2 pound sliced fresh mushrooms
2 cans (15 ounces each) pinto beans, rinsed and drained
1-1/2 teaspoons minced garlic
6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/2 teaspoon salt
1/2 teaspoon black pepper
12 orange slices
2 tablespoons butter, melted
6 tablespoons frozen orange juice concentrate, thawed
1. Preheat the grill to medium-high heat. Cut six 12" x 16" rectangles of aluminum foil.
2. Layer the mushrooms, pinto beans, and 1/4 teaspoon garlic in the center of each rectangle. Top with the chicken breasts and season with the salt and pepper. Top with the orange slices; drizzle with butter and orange juice concentrate. Bring the edges of the foil together and seal the ends of the foil well.
3. Place the packets on the grill rack, cover, and grill for 20 to 25 minutes, or until no pink remains in the chicken and the juices run clear.
"OOH IT'S SO GOOD!!"
Printable Recipe
ORANGE DUCK
10/06/2003
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4 servings
One 5- to 6-pound duck, cut in half (see Tip)
1 tablespoon plus 1 teaspoon salt, divided
1 teaspoon black pepper
1 jar (12 ounces) orange marmalade
1 can (11 ounces) mandarin oranges, drained
1/8 teaspoon ground red pepper
1. Preheat the oven to 450 degrees.
2. Season the duck on both sides, sprinkling evenly with 1 tablespoon salt and the pepper. Place on a rack in a roasting pan and prick the skin all over with a fork. Roast for 45 minutes.
3. Meanwhile, in a medium bowl, combine the marmalade, the remaining 1 teaspoon salt, the mandarin oranges, and ground red pepper; mix well, and reserve all but 1/2 cup of the mixture. Remove the duck from the oven and spread the remaining 1/2 cup marmalade mixture over it.
4. Reduce the oven temperature to 325 degrees and roast the duck for about 1 hour, or until the juices run clear and a meat thermometer inserted in the center reads 165 degrees. Serve the duck topped with the reserved sauce.
PREPARATION TIP: If the duck is frozen when purchased, ask the butcher to cut it in half for you.
"OOH IT'S SO GOOD!!"
Printable Recipe
OVEN-"FRIED" DRUMSTICKS
08/22/2003
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4 servings
1/4 cup all-purpose flour
1 egg
1/4 cup low-fat (1%) milk
1 cup coarsely crushed oven-toasted corn cereal
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 chicken drumsticks, skin removed
Nonstick cooking spray
1. Preheat the oven to 375 degrees. Coat a rimmed baking sheet with nonstick cooking spray.
2. Place the flour in a shallow dish. In a second shallow dish, beat the eggs with the milk. In a third shallow dish, mix the crushed cereal with the seasonings.
3. Dip the chicken in the flour, then into the egg mixture, then into the cereal mixture, coating evenly with each. Arrange the chicken on the baking sheet and coat with nonstick cooking spray.
4. Bake for 25 minutes, then turn the chicken and bake for 25 more minutes, or until no pink remains in the chicken and it turns golden.
Nutritional Analysis, courtesy of the American Diabetes Association:
Total Servings: 4; Serving Size: 2 drumsticks
Per Serving: Exchanges: 1 Starch, 3 Lean Meat. Calories 247 Calories from Fat 59 Total Fat 7g Saturated Fat 2g Cholesterol 132mg Sodium 498mg Carbohydrate 17g Dietary Fiber 1g Sugars 2g Protein 28g
"OOH IT'S SO GOOD!!"
Printable Recipe
PEACHY PORK
08/12/2003
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6 servings
1 cup peach preserves
1/4 cup white vinegar
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
2 pork tenderloins (about 2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh peach slices OR frozen peach slices, thawed
1. In a small bowl, stir together the preserves, vinegar, and mustard; set aside.
2. In a large skillet; heat the oil over medium-high heat. Season the tenderloins with salt and pepper, and add to the skillet. Cook for 4 to 5 minutes, turning to brown on all sides.
3. Reduce the heat to medium-low and add the reserved preserves mixture. Cover and simmer for 18 to 20 minutes, until the pork is no longer pink in the center, or to desired doneness.
4. Add the peaches and cook until heated through. Slice and serve topped with the peach sauce.
SERVING SUGGESTION: Serve warm slices of tenderloin topped with peach sauce over mixed salad greens and garnish with fresh raspberries for the exciting and novel contrast of hot and cold, savory and sweet.
"OOH IT'S SO GOOD!!"
Printable Recipe
PIMIENTO CHICKEN
05/09/2003
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4 servings
1/4 cup milk
1/4 cup Italian seasoned bread crumbs
4 boneless, skinless chicken breast halves (about 1 pound)
3 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
1 cup (1/2 pint) heavy cream
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon black pepper
1. Place the milk in a shallow dish and the bread crumbs in another dish. Dip the chicken in the milk then the bread crumbs, turning to coat completely with each.
2. In a large skillet, melt the butter with the olive oil over medium heat. Add the chicken and brown for 4 to 5 minutes per side, or until no pink remains in the chicken. Remove the chicken to a platter and cover to keep warm.
3. Add the broth to the skillet; bring to a boil over medium heat, scraping the browned bits from the bottom of the pan. Stir in the heavy cream and pimientos. Bring to a boil and continue heating for about 1 minute, stirring constantly; reduce the heat to medium-low.
4. Stir in the Parmesan cheese, basill, and pepper, and cook until heated through. Slice the chicken or serve whole, topped with the sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
PIZZA CASSEROLE
10/07/2003
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6 to 8 servings
1 pound lean ground beef
1 can (14.5 ounces) diced tomatoes with basil, garlic, and oregano
1 container (10 ounces) refrigerated pizza crust
2 cups (8 ounces) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1. Preheat the oven to 425 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a medium skillet, brown the ground beef over medium-high heat, stirring and crumbling the beef until no pink remains; drain.
3. Add the tomatoes to the beef; cook until heated through.
4. Meanwhile, unroll the pizza crust; press over the bottom and halfway up the sides of the baking dish. Sprinkle 1 cup mozzarella cheese over the crust then top with the meat mixture.
5. Bake uncovered for 12 minutes. Top with the remaining 1 cup mozzarella cheese and sprinkle with tthe Parmesan cheese.
6. Bake for 5 minutes, or until the crust is golden and the cheese is melted. Cut into squares and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PORK TENDERLOIN
01/23/2003
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4 to 6 servings
1 tablespoon vegetable oil
2 pork tenderloins (1-1/2 to 2 pounds total)
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1/3 cup water
1 tablespoon chopped fresh parsley
1. In a large skillet, heat the oil over high heat. Rub the pork with the sage, salt, and pepper. Add the pork to the skillet and brown on all sides.
2. Add the garlic and water, then reduce the heat to medium-low, cover, and cook for 15 to 17 minutes, or until desired doneness.
3. Sprinkle with the parsley, cut into thin slices, and serve with the pan drippings.
"OOH IT'S SO GOOD!!"
Printable Recipe
PRIME RIB
09/04/2003
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6 to 8 servings
One 4- to 4 1/2-pound boneless beef rib eye roast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons salt
2 teaspoons black pepper
1. Preheat the oven to 350 degrees. Place the meat fat side up on a rack in a large roasting pan.
2. In a small bowl, combine the garlic powder, onion powder, salt, and black pepper; mix well and rub over the surface of the roast.
3. Roast for 1-1/2 to 1-3/4 hours, or until a meat thermometer inserted in the center reaches 140 degrees for medium-rare, or until desired doneness beyond that.
4. Remove the meat to a cutting board and let stand for 15 to 20 minutes; slice across the grain into thick slices, and serve.
SERVING SUGGESTIONS:
For a quick horseradish sauce, combine 1/2 cup mayonnaise, 1/3 cup drained prepared white horseradish, 1 teaspoon lemon juice, and 1/4 teaspoon white pepper in a small bowl. Mix well, cover, and chill for at least 30 minutes.
To serve this au jus, simply warm the pan drippings with some canned beef broth and, if you'd like, a bit of red wine.
"OOH IT'S SO GOOD!!"
Printable Recipe
REUBEN LOAF
03/13/2003
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12 to 15 servings
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
2 cups buttermilk
2 eggs
1/3 cup vegetable oil
1 pound thick sliced deli corned beef, chopped
1 can (14-1/2 ounces) sauerkraut, chopped
1 cup shredded Swiss cheese
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
2. With a wire whisk, beat in the buttermilk, eggs, and oil until moistened. Stir in the corned beef, sauerkraut, and Swiss cheese.
3. Spoon into the baking dish and bake for 55 to 60 minutes, or until golden and a wooden toothpick inserted in the center comes out clean.
SERVING TIP: Just like your Reuben sandwiches, serve this with Thousand Island dressing or spicy mustard.
"OOH IT'S SO GOOD!!"
Printable Recipe
ROASTED TOMATO SPAGHETTI
08/11/2003
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4 to 6 servings
12 plum tomatoes, quartered lengthwise
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped fresh parsley, divided
3 cloves garlic, minced
1/2 cup olive oil, divided
1 pound spaghetti
1/2 cup chopped fresh basil
2 tablespoons butter, melted
1/2 cup grated Parmesan cheese
1. Preheat the oven to 400 degrees. Place the cut tomatoes in a 9" x 13" baking dish. Season with the sugar, salt, and pepper.
2. In a small bowl, mix 1/4 cup parsley, the garlic, and 2 tablespoons oil. Spoon the mixture evenly over the tomatoes and drizzle with another 2 tablespoons oil. Bake uncovered for 40 to 45 minutes, or until tender.
3. Prepare the spaghetti according to the package directions; drain.
4. In a large serving bowl, combine the basil, melted butter, and the remaining 1/4 cup parsley and 1/4 cup olive oil; mix well. Add the roasted tomatoes and spaghetti; toss. Sprinkle with the Parmesan cheese, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SALMON FINGERS
09/23/2003
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6 to 8 strips
1/2 cup finely crushed Cap'n Crunch cereal
1/4 cup finely crushed butter-flavored crackers
1/4 cup finely chopped pistachio nuts
Nonstick cooking spray
1 pound salmon fillets, skin removed and cut into fingers (strips)
1. Preheat the oven to 350 degrees. Coat a rimmed baking sheet with nonstick cooking spray.
2. In a shallow dish, combine the cereal, crackers, and nuts; mix well.
3. Lightly coat the salmon fingers with nonstick cooking spray then dip in the cereal mixture, coating completely. Place on the baking sheet and lightly coat with cooking spray.
4. Bake for 10 to 12 minutes, or until the fish flakes easily with a fork.
"OOH IT'S SO GOOD!!"
Printable Recipe
SALMON PATTIES
05/23/2003
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1 can (14.75 ounces) pink or red salmon, drained, boned, and flaked
4 eggs, beaten
1-1/2 cups plain dry bread crumbs, divided
1/3 cup finely chopped onion
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
1. In a large bowl, combine the salmon, eggs, 1 cup bread crumbs, the onion, parsley, salt, and pepper; mix well then form into 6 patties, each about 1/2 inch thick.
2. Place the remaining 1/2 cup bread crumbs in a shallow dish and coat the patties on both sides with the bread crumbs.
3. In a large skillet, heat the oil over medium heat; saute the patties for 3 to 4 minutes per side, or until golden. Drain on a paper towel-lined platter and serve immediately.
GREAT GO-ALONG: For an easy dill sauce, mix together 1 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon sweet pickle relish, 2 tablespoons lemon juice, and 1 teaspoon dried dill weed. Cover and chill for at least 1 hour before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
SANTA FE WINGS
01/10/2003
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12 servings
1 package (5 pounds) frozen split chicken wings
1 cup hot pepper sauce
1/2 cup (1 stick) butter
1/2 cup chili sauce
2 teaspoons chili powder
1. Preheat the oven to 425 degrees.
2. Place the chicken wings on 2 large rimmed baking sheets. Bake for 40 to 50 minutes, or until cooked and crisp, turning halfway through the cooking.
3. In a large microwave-safe bowl, combine the remaining ingredients and microwave on high power for 1 minute, or until the butter is melted. Mix well, then add the wings and toss until well coated. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
SAUSAGE BAKE
10/14/2003
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6 to 8 servings
3 cups all-purpose flour
2 teaspoons salt, divided
1/4 teaspoon black pepper
2 tablespoons dried dill or mixed herbs (like dried chives, parsley, and basil)
4 eggs, beaten
1-3/4 cups milk
2 tablespoons butter
1 medium onion, coarsely chopped
1 pound kielbasa or other smoked sausage, cut into 1/2-inch angled slices
1 cup (4 ounces) shredded Swiss cheese
1. In a large bowl, combine the flour, 1 teaspoon salt, the pepper, and dill. Make a well in the center and pour in the beaten eggs and milk; mix by hand just until smooth. Fill a large pot half-full with water and add the remaining 1 teaspoon salt; bring the water to a hard, rolling boil over high heat.
2. Over the pot, with a wide, slotted spoon, scoop out a spoonful of the batter and shake it lightly until it breaks into strands that fall into the water; the pieces of batter will congeal to form spaetzle.
3. When the spaetzle float to the top of the water, remove them with a clean slotted spoon and drain on paper towels; repeat until no batter remains. Place the spaetzle in a 9" x 13" baking dish and set aside.
4. In a skillet, melt the butter over medium heat; add the onion and saute for 7 to 8 minutes, or until soft and golden. Add the kielbasa to the skillet and saute for 2 to 3 minutes.
5. Spoon the kielbasa mixture over the spaetzle and sprinkle with the Swiss cheese. Bake for 15 to 17 minutes, or until heated through and the cheese is melted.
OPTION: If you prefer, you can cook packaged dried spaetzle according to its directions, place it in a baking dish as above, then proceed with Step 4.
"OOH IT'S SO GOOD!"
Printable Recipe
SESAME TUNA
03/07/2003
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2 servings
1/4 cup soy sauce
3 teaspoons wasabi paste (See Note)
1/2 teaspoon cracked black pepper
2 Ahi tuna steaks, 3/4 inch thick (about 6 ounces each)
1/4 cup sesame seeds
1. In a shallow dish, combine the soy sauce, wasabi paste, and cracked black pepper; mix well. Add the tuna and turn until thoroughly coated on both sides; let sit for 10 minutes.
2. Coat a grill pan with nonstick cooking spray and preheat over high heat.
3. Place the sesame seeds in another shallow dish, add the tuna and turn to coat completely.
4. Place in the grill pan and grill for 1 to 2 minutes per side, or until browned or cooked to desired doneness. Thinly slice each piece of tuna and serve.
WHAT IS WASABI? Wasabi is Japanese hoseradish, usually grated and served in paste form as a condiment for sashimi (raw seafood) and sushi. Since Japanese food, particularly sushi, has become a popular food option all across the U.S., we can now find wasabi paste in most supermarkets.
"OOH IT'S SO GOOD!!"
Printable Recipe
SHRIMP PACKETS
06/17/2003
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4 servings
4 sheets (12" x 18") heavy-duty aluminum foil
1 can (20 ounces) pineapple chunks, drained
1-1/2 pounds medium raw shrimp, peeled and deveined
1 red bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped (optional)
1 tablespoon fresh grated ginger
1 tablespoon seafood seasoning
1/2 cup (1 stick) butter, cut into pieces
1/4 cup packed light brown sugar
2 tablespoons fresh lemon juice
1. Preheat the grill to medium-hight heat.
2. Place equal amounts of the pineapple in the center of each foil sheet. Arrange the shrimp in an even layer over the pineapple.
3. In a medium bowl, combine the bell pepper and the jalapeno pepper (if desired), the ginger, and seafood seasoning; mix well then spread evenly over the shrimp. Top evenly with the butter and brown sugar, and drizzle with the lemon juice.
4. Double-fold the tops and ends of the packets to seal, leaving a bit of room for heat to circulate inside the packets.
5. Grill the packets, with the grill cover closed, for 8 to 10 minutes. Open packets carefully, allowing steam to escape away from your face and body.
SERVING TIP: This makes a great dish served over warm cooked rice.
"OOH IT'S SO GOOD!!"
Recipes adapted from and courtesy of Reynolds Wrap
Printable Recipe
SHRIMP SCAMPI
01/09/2003
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6 to 8 servings
1 pound uncooked linguine
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined, with tails left on
12 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
1. Cook the linguine according to the package directions; drain and cover to keep warm.
2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, salt, and pepper, and saute for 2 to 3 minutes, until the shrimp turns pink and is cooked through.
3. Reduce the heat to low and add the wine and parsley; simmer for 1 to 2 minutes.
4. Toss the shrimp with the linguine and serve immediately.
FINISHING TOUCH: Add extra zing by squeezing a lemon over the shrimp right before tossing it with the pasta!
"OOH IT'S SO GOOD!!"
Printable Recipe
SHRIMP WITH SALSA
08/25/2003
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6 to 8 servings
1 can (15 ounces) black beans, rinsed and drained
1 small green bell pepper, chopped
1 small red onion, finely chopped
1/2 cup chopped celery
2 tablespoons chopped fresh cilantro
2/3 cup salsa
1/4 cup lime juice
2 tablespoons vegetable oil
2 tablespoons honey
1/4 teaspoon salt
Leaf lettuce
2 pounds cooked large shrimp
1. In a large bowl, combine the black beans, bell pepper, onion, celery, and cilantro.
2. In a medium bowl, combine the salsa, lime juice, vegetable oil, honey, and salt; stir until blended. Toss with the vegetables until well mixed; cover and chill.
3. To serve, place leaf lettuce on a platter and salsa mixture in the center, then surround with shrimp.
"OOH IT'S SO GOOD!!"
Printable Recipe
SOUTHWEST TURKEY MELTS
09/30/2003
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4 sandwiches
1/4 cup salsa
3 tablespoons mayonnaise
3 scallions, thinly sliced
3/4 pound sliced deli turkey
8 slices sourdough bread
4 slices Pepper-Jack cheese
4 tablespoons (1/2 stick) butter
1. In a small bowl, combine the salsa, mayonnaise, and scallions; mix well.
2. Evenly divide the turkey over 4 slices of bread, then place a slice of cheese over each. Spread the salsa mixture evenly over the cheese, then top with the remaining slices of bread.
3. In a large skillet, melt 2 tablespoons butter over low heat. Place the sandwiches in the skillet and cook for 2 or 3 minutes. Add the remaining butter to the skillet, then turn the sandwiches over and cook for 2 to 3 minutes, or until the cheese is melted. Serve immediately.
"OH IT'S SO GOOD!!"
Printable Recipe
SPAGHETTI AND NEW MEATBALLS
05/27/2003
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6 to 8 servings
1 pound ground beef
3/4 cup crushed potato chips
3/4 cup grated Parmesan cheese, divided
1/2 cup water
1/4 cup coarsely chopped fresh parsley
1 egg
1 teaspoon garlic powder
1 teaspoon black pepper
2 jars (28 ounces each) spaghetti sauce
1 pound spaghetti
1. In a large bowl, combine the ground beef, potato chips, 1/2 cup Parmesan cheese, the water, parsley, egg, garlic powder, and black pepper; mix well then form into 12 meatballs.
2. Place the meatballs in a large pot and cook over medium-high heat until brown on all sides, turning occasionally; drain.
3. Add the spaghetti sauce, cover, and reduce the heat to medium-low. Continue cooking the meatballs in the sauce for about 20 minutes, or until no pink remains.
4. Meanwhile, prepare the spaghetti according to the package directions.
5. Serve the cooked spaghetti with the meatballs and sauce, and sprinkled with the remaining 1/4 cup Parmesan cheese.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPANISH CHICKEN
04/18/2003
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4 servings
1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves (1 pound total)
1 medium onion, diced
1 medium bell pepper, diced
1-1/2 cups instant brown rice
1 cup chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/2 teaspoon black pepper
1. In a large skillet, heat the oil over medium heat. Add the chicken breasts and brown for 5 minutes per side. Remove from the skillet and set aside.
2. Add the onion and bell pepper to the skillet and saute over medium heat for 5 to 6 minutes, or until tender.
3. Return the chicken to the skillet and add the rice, chicken broth, tomatoes, thyme, red pepper, salt, and black pepper; stir until well combined. Reduce the heat to medium-low, cover, and simmer for 10 minutes, or until no pink remains in the chicken. Turn off the heat, cover the skillet, and let sit for 5 minutes. Fluff the rice and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPICY DRUMSTICKS
02/05/2003
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4 to 5 servings
10 chicken drumsticks (about 2 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup barbecue sauce
1 tablespoon hot pepper sauce
2 teaspoons dried oregano
2 teaspoons ground cumin
1. Preheat the oven to 375 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Place the drumsticks in the baking dish and sprinkle with the salt and pepper. Bake for 30 minutes.
3. In a small bowl, combine the remaining ingredients. Remove the drumsticks from the oven and pour the barbecue sauce mixture over them.
4. Bake the drumsticks for 30 minutes, or until the chicken juices run clear and no pink remains.
OPTIONS: Chicken drumsticks are really easy to sue here, but any chicken parts will work, even a whole chicken cut into eighths.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPICY MACARONI AND CHEESE
09/11/2003
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4 to 6 servings
1 package (8 ounces) elbow macaroni
4 cups (16 ounces) shredded Mexican cheese blend
1-1/2 cups milk
2 eggs
1/4 teaspoon black pepper
1 can (4-1/2 ounces) chopped green chilies, drained
1 cup coarsely crushed corn chips
1. Preheat the oven to 350 degrees. Coat a 2-quart casserole dish with nonstick cooking spray.
2. Cook the macaroni according to the package directions; drain and place in a large bowl. Add the remaining ingredients except the corn chips; mix well, then pour into the casserole dish and sprinkle with the corn chips.
3. Bake for 30 to 35 minutes, or until hot and bubbly and the top is golden. Cut and serve.
SERVING TIP: You can make this ahead of time by following the directions through Step 3, without adding the corn chips. Cover with plastic wrap and pop it in the fridge. Add the corn chips and bake just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPICY RIGATONI
06/12/2003
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4 to 6 servings
1 pound rigatoni pasta
1 tablespoon vegetable oil
1 pound hot Italian pork sausage, casings removed (see Option)
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.
OPTION: For a lighter version, substitute turkey sausage for the hot Italian pork sausage.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPINACH QUICHE
04/04/2003
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6 to 8 servings
2 cups (8 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
1 unbaked 9-inch pie shell
1 package (10 ounces) frozen chopped spinach; thawed and squeezed dry
2 eggs
1 cup heavy cream
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the cheeses; sprinkle half of the cheese mixture into the pie shell. Sprinkle with the spinach then the remaining cheese mixture.
3. In a small bowl, combine the eggs, cream, onion powder, and pepper; beat until thoroughly bllended. Pour over the cheese then sprinkle with the nutmeg.
4. Bake for 40 to 45 minutes, or until firm and a wooden toothpick inserted in the center comes out clean. Let cool for 5 minutes; cut and serve.
UNLIMITED OPTIONS: Go ahead -- mix and match your favorite cheeses in here. This is even a great receipe for using up bits of different leftover cheese.
"OOH IT'S SO GOOD!!"
Printable Recipe
STEAK DIANE
08/21/2003
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4 servings
2 boneless beef top loin strip steaks, about 3/4 inch thick (1-1/4 pounds total)
1/4 teaspoon black pepper
1 teaspoon grated lemon peel
1 tablespoon vegetable oil
1/2 pound sliced mushrooms
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce
1 tablespoon red wine or brandy
1/4 cup heavy cream
1 scallion, thinly sliced
1 tablespoon fresh lemon juice
1. Press the black pepper and lemon peel into both sides of the steaks.
2. In a large skillet, heat the oil over medium-high heat and cook the steaks for 8 to 10 minutes for medium doneness, turning occasionally.
3. Remove the steaks to a plate and cover to keep warm. Add the mushrooms to the skillet and saute for 2 to 3 minutes.
4. Add the remaining ingredients to the skillet; mix well, and cook for 1 to 2 minutes.
5. Return the steaks to the skillet, and cook for another 3 to 4 minutes, or until heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED CHEDDAR BURGERS
05/30/2003
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6 burgers
2 pounds ground beef
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup real bacon bits
1/2 teaspoon black pepper
6 hamburger buns, split
1. In a large bowl, combine the ground beef, Cheddar cheese, bacon bits, and black pepper; mix well, then shape the mixture into 6 equal-sized patties.
2. Heat a skillet over medium-high heat and cook the patties for 4 to 5 minutes per side, or until no pink remains and the juices run clear. Place in the buns and serve with your choice of toppings.
OPTION: When the weather cooperates, these are great made on the grill too!
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED PORK CHOPS
03/18/2003
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4 servings
1/4 cup (1/2 stick) butter
1 large rib celery, finely chopped
1 small onion, finely chopped
2 cups corn bread stuffing
2 tablespoons chopped fresh parsley
1/4 cup water
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Four 1-inch-thick pork loin chops (about 1-1/2 pounds total)
Nonstick cooking spray
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a medium skillet, melt the butter over medium-high heat. Add the celery and onion, and saute for 3 to 5 minutes, or until tender.
3. Add the stuffing, parsley, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix well.
Cut a deep pocket into the side of each pork chop. Season the chops with the remaining 1/4 teaspoon each salt and pepper, and stuff each one with an equal amount of the corn bread mixture.
5. Place the chops in the baking dish and coat with the nonstIck cooking spray. Bake for 50 to 55 minutes, or until golden and cooked through. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUASAGE-STUFFED MUSHROOMS
11/13/2003
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16 mushrooms
16 large mushrooms (about 1 pound)
1/2 small onion, minced
1/4 cup chopped red bell pepper
1/2 pound ground Italian sausage
2 tablespoons plain bread crumbs
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Preheat the oven to 350 degrees.
2. Remove the mushroom stems from the caps; finely chop the stems.
3. In a large skillet, saute the chopped mushroom stems, the onion, bell pepper, and sausage over medium-high heat until the sausage is crumbled and browned.
4. Remove from the heat and stir in the remaining ingredients; mix well. Stuff each mushroom cap and place on a large rimmed baking sheet.
5. Bake for 20 minutes, or until the mushrooms are tender.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUMMERTIME PIZZA
06/23/2003
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6 to 8 slices
1 pound store-bought pizza dough
1 tablespoon olive oil
2 garlic cloves, minced
1/4 pound fresh mozzarella cheese, cut into 1/8-inch-thick slices (see below)
3 plum tomatoes, thinly sliced
2 tablespoons chopped fresh basil
1. Preheat the oven to 450 degrees. Using your fingertips or the heel of your hand, spread the dough to cover the bottom of a 12-inch pizza pan, creating a rim at the edges. With a fork, prick the dough 15 to 20 times.
2. In a small bowl, combine the olive oil and garlic; mix well and brush over the crust. Top the pizza with the cheese and tomato slices.
3. Bake for 12 to 14 minutes, or until the crust is crisp and brown. Remove from the oven and sprinkle with the basil. Slice and serve immediately.
DID YOU KNOW...that fresh mozzarella is also known as mozzarella di bufala or "buffalo mozzarella" because it was originally made from water buffalo's milk? Usually packaged in whey or water, today's fresh mozzarella is generally made from whole cow's milk and has a much moister consistency and softer texture that factory-produced mozzarella.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET-AND-SOUR RIBS
07/25/2003
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3 to 4 servings
1/2 cup barbecue sauce
3/4 cup sweet-and-sour sauce
1 tablespoon hot pepper sauce
2 pounds country-style pork ribs
1. Preheat the grill to medium-high heat.
2. In a medium bowl, combine all the ingredients except the ribs; mix well.
3. Baste the ribs with the sauce, then grill them for 10 minutes. Turn the ribs and baste again; discard excess basting sauce. Grill the ribs for another 10 minutes, or until completely cooked through.
PREPARATION TIP: Country-style ribs are meatier than spareibs, but you still might want to make a double batch because these disappear so fast!
"OOH IT'S SO GOOD!!"
Printable Recipe
TERIYAKI CHICKEN THIGHS
06/09/2003
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4 servings
8 large chicken thighs, skinned if desired (about 2 pounds)
1/2 cup soy sauce
5 scallions, chopped
1/4 cup lime juice
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper
1 clove garlic, minced
1. Place the chicken in a large resealable plastic storage bag. In a small bowl, combine the remaining ingredients; mix well and add to the chicken. Seal the bag and marinate in the refrigerator for about 8 hours, turning occasionally.
2. Preheat the grill to medium heat. Drain the chicken, reserving the marinade.
3. With grilll lid open, cook the chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cooking.
MARINADE SAFETY: Never consume a marinade that has come in contact with raw poultry, meat, or seafood, nor let it come in contact with cooked food unless the marinade has been brought to a boil and boiled for at least 3 minutes, stirring frequently.
GARNISHING TIP: This becomes a real eye-popper garnished with sliced scallions and lime wedges.
"OOH IT'S SO GOOD!!"
Printable Recipe
TROPICAL CHICKEN AND PASTA
07/31/2003
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4 to 6 servings
3/4 cup soy sauce
3 tablespoons dark sesame oil, divided
3/4 cup packed dark brown sugar
1 tablespoon fresh gingerroot
1 can (20 ounces) pineapple chunks in juice, drained with 1/3 cup juice reserved
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
4 medium bell peppers (2 red and yellow), cut into 1-inch chunks
2 medium onions, cut into 1-inch chunks
2 tablespoons cornstarch
1 pound linguine, cooked according to package directions
1/4 cup toasted chopped macadamia nuts
1. In a medium bowl, combine the soy sauce, 2 tablespoons sesame oil, the brown sugar, gingerroot, and reserved pineapple juice; mix well. Add the chicken, cover, and marinate in the refrigerator for 20 minutes.
2. In a large skillet, heat the remaining 1 tablespoon sesame oil over high heat. Add the bell peppers and onions, and cook for 7 minutes, stirring occasionally.
3. Add the chicken and marinade, and cook for 4 to 5 minutes, or until no pink remains in the chicken. Remove 1/4 cup sauce to a small bowl; add the cornstarch, mix well then return the sauce to the skillet. Stir in the pineapple and cook for 3 to 5 minutes, or until heated through and the sauce is thickened.
4. Toss with the cooked linguine, sprinkle with macadamia nuts, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
TURKEY MUFFIN CUPS
11/28/2003
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3 to 6 servings
2 cups prepared stuffing
1 egg
1 cup turkey gravy
1 cup chunked cooked turkey
1/2 cup cooked peas and carrots
1/4 teaspoon black pepper
1. Preheat the oven to 375 degrees. Coat a 6-cup muffin tin with nonstick cooking spray.
2. In a medium bowl, combine the stuffing and egg; mix well. Place equal amounts of stuffing into each muffin cup and, using your fingers, press the stuffing up the sides and over the bottoms of the cups to form crusts.
3. In another medium bowl, combine the remaining ingredients; mix well and pour equally into the crusts.
4. Bake for 18 to 20 minutes, or until heated through. Remove from the muffin tin and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
VEAL WITH ARTICHOKE HEARTS
02/04/2003
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2 servings
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 pound veal cutlets, pounded to 1/4-inch thickness
1/4 cup (1/2 stick) butter
1 can (14 ounces) artichoke hearts, drained and quartered
1 tablespoon fresh lemon juice
1/2 cup dry white wine
1. In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the veal cutlets with the flour mixture.
2. In a large skillet, melt the butter over medium heat. Add the coated veal cutlets and brown on both sides. Add the artichoke hearts, lemon juice, and wine; mix well. Cook for 2 to 3 minutes, or until heated through. Serve immediately.
"OOH IT'S SO GOOD!!"
MISCELLANEOUS
Printable Recipe
AUTUMN PASTRY LEAVES
10/29/2003
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About 1 dozen small leaves
1 folded refrigerated pie crust (from a 15-ounce package)
1 egg
2 tablespoons water
1. Preheat the oven to 350 degrees.
2. Using a stencil, sharp knife, or cookie cutter, cut out leaf shapes from the pie crust. Using a knife, score lines on the cutouts to look like the veins on real leaves, making sure not to cut all the way through the crust. Place the cutouts on a cookie sheet, or drape over some bunched-up sluminum foil to create a natural curve during baking.
3. In a small bowl, beat the egg and water until well combined. Brush the cutouts with the egg wash then bake for 3 to 5 minutes, until golden.
SERVING TIPS: Use these delicate leaves to decorate your favorite cakes and pies (homemade or store-bought) and fruit-and-cheese platters.
"OOH IT'S SO GOOD!!"
Printable Recipe
BARBECUE SAUCES
06/02/2003
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NORTH CAROLINA BARBECUE SAUCE (about 1 3/4 cups)
1 cup apple cider vinegar
2/3 cup prepared yellow mustard
1/2 cup packed light brown sugar
2 tablespoons butter
1 teaspoon soy sauce
1 teaspoon chiili powder
1/4 teaspoon ground red pepper
1 teaspoon black pepper
SWEET MUSTARD BARBECUE SAUCE (About 1-3/4 cups)
1/2 cup dark corn syrup
1/2 cup ketchup
1/2 cup prepared yellow mustard
1/4 cup white vinegar
BOURBON BARBECUE SAUCE (About 1-1/4 cups)
1 small onion, finely chopped
1/2 cup Dijon-style mustard
1/2 cup packed dark brown sugar
1/4 cup bourbon
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
TRADITIONAL BARBECUE SAUCE (About 1-1/2 cups)
2/3 cup ketchup
1/2 cup soy sauce
1/2 cup packed brown sugar
3 garlic cloves, minced
1/2 teaspoon ground ginger
1. Choose a sauce and, in a medium saucepan, combine all its ingredients over medium heat.
2. Bring to a boil; boil for a few minutes, until the sauce thickens, stirring constantly. Serve warm.
"OOH IT'S SO GOOD!"
Printable Recipe
BASIC VINAIGRETTE
04/29/2003
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1-1/4 cups
1 cup olive oil
1/4 cup white vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1. Place all the ingredients in a medium bowl. Using a whisk, mix well until well blended.
2. Serve immediately, or cover and chill until ready to use.
ENDLESS OPTIONS: Go ahead and experiment by changing or adding things to this basic recipe to give it lots of different accents. For example, to make it more Italian, use balsamic vinegar and season with oregano. For a French flair, use red wine vinegar and season with tarragon. For a citrusy version, use lemon or lime juice in place of the vinegar.
SERVING TIP: If the olive oil in the dressing turns cloudy after chilling, let it stand at room temperature for a few minutes then whisk again before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEATING "THE BUFFET BLUES"
12/04/2003
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It's the big season for entertaining, and buffets have become a popular alternative to sit-down dinners. That's why it's more important than ever that we concern ourselves with proper food handling, and avoid the "buffet blues," also known as food poisoning.
*Never allow food to defrost at room temperature on the counter or in warm water. Two safe ways to defrost food: in your refrigerator or microwave oven.
*Wash hands often in warm, soapy water for about 20 seconds, and especially before, during, and after handling raw meat, poultry, or seafood, and when switching from handling those to any other food (to help prevent what is called cross-contamination). Remember to also wash after taking out the garbage, sneezing, coughing, shaking hands, or touching pets.
*Have more than one cutting board - one for raw meats, poultry, and seafood, and one for ready-to-eat foods like fruit and vegetables, for example. You can even buy different-colored boards to remind you to keep raw and ready-to-eat foods separate!
*Rely on quality food thermometers when checking the doneness of cooked foods like turkey and beef. For turkey, the thermometer should read 180 degrees, and for leftovers, the temperature should get up to at least 165 degrees.
*Food should not be out of refrigeration for a total of more than two hours. Refrigerate all perishable food promptly, at a temperature below 40 degrees.
To learn more about food safety, visit www.homefoodsafety.org today!
"OOH IT'S SO GOOD!!"
Printable Recipe
BLUE CHEESE TOPPER
12/10/2003
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About 2-1/2 cups
2 cups (8 ounces) crumbled blue cheese
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/3 cup olive oil
3 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon black pepper
1. In a 9-inch pie plate, sprinkle the blue cheese in an even layer. Top with the onions and parsley.
2. In a small bowl, combine the remaining ingredients; mix well and pour over the blue cheese mixture.
3. Cover and chill for at least 1 hour before serving as desired (see Serving Tips).
SERVING TIPS:
Use as a tasty, chunky dressing
Top burgers for a hearty change of pace
Serve with crusty bread, crackers, and slices of apple and pear
"OOH IT'S SO GOOD!!"
Printable Recipe
BON VOYAGE PINA COLADAS
11/17/2003
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6 to 8 servings
1 can (20 ounces) sliced pineapple with juice
1 can (15 ounces) cream of coconut
3 cups ice cubes
3/4 cup rum (optional)
8 maraschino cherries
1. Reserve 2 slices of the pineapple. In a blender, blend the remaining pineapple slices (juice and all) and the cream of coconut on high speed for 1 to 2 minutes, or until well combined.
2. Add the ice cubes and rum, if desired, and blend until the ice is crushed. Pour into glasses.
3. Quarter the reserved pineapple slices; skewer each piece onto a toothpick or miniature umbrella with a cherry. Garnish each glass with a pineapple/cherry skewer, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BREADING MADE EASY
10/22/2003
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Beaten eggs and milk are the two most-used wet ingredients used in breading. Get creative with the dry ingredients for your coatings! In addition to the usual seasoned flour and bread crumbs, try:
Cornmeal
Crushed potato chips, any flavor
Crushed snack foods such as pretzels and corn chips
Crushed crackers
Ground nuts
1. Prepare breading and coating items by placing wet and dry ingredients in separate shallow dishes and adding any desired seasonings.
2. Use your right hand to place the food to be breaded into the wet ingredients, keeping your left hand dry. Coat the food completely with the wet ingredients.
3. Using your wet right hand, place the food into the dry ingredients. Using your dry left hand, coat the food completely.
4. Once food has been breaded, go ahead and saute, fry, bake, or broil it.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUBBLE AND SQUEAK
03/17/2003
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5 to 6 servings
5 medium potatoes, peeled and diced
1/2 pound bacon, cut into small pieces
1 medium head cabbage, coarsely shredded
1/2 cup water
1 teaspoon salt
1. Place the potatoes in a large soup pot and add enough water to cover. Bring to a boil over medium-high heat. Cook for 5 to 7 minutes, or until tender; drain in a colander and allow potatoes to sit in the colander.
2. In the same soup pot, cook the bacon over medium heat until crisp; drain all but 2 tablespoons of the bacon drippings.
3. Return the potatoes to the pot. Add the cabbage, water, and salt, and cook over medium-high heat for 8 to 10 minutes, or until the cabbage is tender.
BUBBLE AND WHAT? This definitely goes under the category of "dishes with very strange names." According to lore, this old-time dish is named after the sounds - yes, the sounds - of the ingredients: the potatoes bubble in the pan while cooking and the cabbage squeaks in our mouths when we eat it!
"OOH IT'S SO GOOD!!"
Printable Recipe
CAULIFLOWER BLOSSOM
09/10/2003
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6 to 8 servings
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon black pepper
1 medium head cauliflower, trimmed
1/4 cup (1/2 stick) butter, melted
Nonstick cooking spray
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a small bowl, combine the bread crumbs, Parmesan cheese, dill, salt, and pepper; set aside.
3. In a soup pot, bring 1/2 inch water to a boil. Place the whole trimmed cauliflower stem-side down in the pot. Cover and steam over medium heat for 12 to 15 minutes, or until tender, then carefully remove it to the baking dish. Pour the melted butter evenly over the top.
4. Cover the top of the cauliflower with the bread crumb mixture, pressing it onto the cauliflower so it sticks. Spray the entire cauliflower with non-stick cooking spray.
5. Bake for 30 to 40 minutes, or until the crumbs are lightly browned and the cauliflower is fork-tender.
SERVING SUGGESTION: It's nice to serve this with extra butter for dipping.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHEESE TWILLS
12/02/2003
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About 1 dozen pieces
1 package (5 ounces) shredded Parmesan cheese
1. Preheat the oven to 350 degrees. Coat a large rimmed baking sheet with nonstick cooking spray.
2. Sprinkle the cheese over the baking sheet, forming one large sheet of cheese. Bake for 5 to 6 minutes, or until the cheese is golden and melted.
3. Let cheese cool slightly then cut into triangles, squares, or rectangles. Let cool completely before using as desired (see Tips).
GARNISHING TIPS: If you'd like to give the twills a curved shape, after cutting the shapes, while still warm, form the cheese around or over a rolling pin, drinking glass, or the bottom of a bowl. Curved or flat, use these tasty twills for topping salads, chili, or soups, or for garnishing cheese platters.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRANBERRY-PECAN BRIE
12/29/2003
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6 to 8 servings
1 container (8 ounces) refrigerated crescent dinner rolls
1 round (8 ounces) Brie cheese
3 tablespoons whole-berry cranberry sauce
2 tablespoons chopped pecans
1 egg, beaten
1. Preheat the oven to 350 degrees. Coat a rimmed baking sheet with nonstick cooking spray. Unroll the crescent dough and press dough perforations to seal.
2. Slice the Brie in half horizontally and place the bottom half in the center of the dough. Spread the cranberry sauce over the top, sprinkle with the pecans and replace the top of the Brie. Bring the dough up over the top of the Brie, pressing the dough firmly to seal. Place seam side down on the baking sheet and brush with the beaten egg.
3. Bake for 25 to 30 minutes, or until deep golden. Let cool for 5 to 10 minutes before serving.
"OOH IT'S SO GOOD!!"
Recipe adapted from and courtesy of Pillsbury
Printable Recipe
CRISPY CHEESE POPPERS
12/16/2003
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1-1/2 dozen
1 package (8 ounces) cream cheese, softened
1 fresh jalapeno pepper, stem and seeds removed, chopped
1/4 cup grated Parmesan cheese
18 wonton wrappers (from a 16-ounce package), thawed if frozen
1-1/2 cups vegetable oil
1. In a medium bowl, combine the cream cheese, chopped jalapeno, and Parmesan cheese; mix well.
2. Place a wonton wrapper on a flat work surface. Dip your fingers in a small bowl of water and moisten the edges of the wrapper. Place about 1 tablespoon of the cheese mixture in the center of the wrapper and fold diagonally to form a triangle. Seal the edges firmly with your fingers. Continue with the remaining cheese mixture and wonton wrappers.
3. In a large deep skillet, heat the vegetable oil until hot but not smoking. Fry the wontons in batches for 30 seconds per side, or until crisp and golden. Remove with a slotted spoon to drain on a peper towel-lined platter. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
FIESTA MELTS
01/27/2003
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16 servings
3 cups (12 ounces) shredded Mexican cheese blend
Eight 10-inch flour tortillas
1/2 cup bottled sliced jalapeno peppers, drained (optional)
Nonstick cooking spray
1. Sprinkle 3/4 cup cheese over each of four tortillas; sprinkle jalapeno peppers evenly over the cheese. Top with the remaining tortillas, making sandwiches.
2. Lightly coat a large skillet with nonstick cooking spray. Heat over medium heat and place one tortilla sandwich in the skillet. Cook for 1 to 2 minutes per side, or until the cheese is melted. Remove to a covered platter and cook the remaining sandwiches one at a time.
3. Slice each finished "melt" into 12 wedges and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
FOOD ISN'T JUST FOR EATING
08/13/2003
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Being Mr. Food means that I'm always on the lookout for ways to make our lives in the kitchen easier. Let's take a look at those "helping hands" that sometimes get overlooked in our very own cupboards and refrigerators! Yup, foods we usually have on hand can easily double as handy helpers, like this:
1) To keep cut flowers fresher longer, add 2 tablespoons each of white vinegar and sugar per quart of water in the vase.
2) To eliminate strong cooking odors, such as fish, give your kitchen citrus-fresh scent by boiling orange peels in a pot of water on your stovetop, or baking them in the oven at 350 degrees on a cookie sheet, for about 15 minutes.
3) To avoid leaks from the bottom of a sugar-type ice cream cone, tuck a mini marshmallow into the bottom of the cone before filling.
4) To remove rings from swollen hands, use a bit of cooking oil as a lubricant.
5) To nourish and enrich garden soil, mix in used coffee grinds.
When food saves the day as a "quick fix" for our household jams, we truly have plenty of reasons to say...
"OOH IT'S SO GOOD!!"
Printable Recipe
FRUIT COMPOTE
10/03/2003
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About 5 cups
1 package (16 to 20 ounces) frozen rhubarb, thawed
1 package (16 to 20 ounces) frozen whole strawberries, thawed
1 can (20 ounces) sliced apples
1-1/2 cups sugar
1. In a large soup pot, combine all the ingredients; mix well and bring to a boil over medium-high heat.
2. Cook for 20 minutes, slightly mashing the fruit while cooking. Serve warm, or allow to cool then chill before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
GARDEN VEGETABLE HASH
02/07/2003
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4 servings
2 tablespoons olive oil
4 cups frozen cubed hash brown potatoes
2 cups chopped fresh broccoli florets
1 medium-sized red bell pepper, chopped
1 medium-sized onion, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups sliced fresh mushrooms
8 eggs, poached (see Poaching Pointers, below)
1. In a skillet, heat the oil over medium-high heat. Add the potatoes, broccoli, bell pepper, onion, salt, and black pepper. Cook for 8 to 10 minutes, or until the potatoes start to brown, stirring occasionally.
2. Add the mushrooms and cook for 4 to 5 minutes, or until tender. Spoon the has onto plates and top with the poached eggs.
POACHING POINTERS: To poach means simply to cook food gently in a liquid that's lightly boiling. Ususally, plain water with a bit of white vinegar is used to poach eggs.
"OOH IT'S SO GOOD!!"
Printable Recipe
GO WITH THE GLOW
06/26/2003
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Featured on today's show were fun new productse sure to provide instant summer fun, including:
*Glow-in-the-dark ice cubes, available in loads of fluorescent colors, that add novelty to drinks. And since they're plastic, glow cubes can be re-used. For more information about litecubes(TM) please visit their Web site: www.litecubes.com.
*Glow-in-the-dark ice pops made of fruit juice, with a glow-stick center! For more information about Lick-'em Light(TM) Glowing Ice Pops, please visit their Web site: www.poppinglows.com.
When it comes to summer refreshment, go with the glow!
"OOH IT'S SO GOOD!!"
Printable Recipe
HOLIDAY FOOD HELP LINES
11/25/2003
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Betty Crocker
1-888-275-2388
www.bettycrocker.com
Butterball
1-800-288-8372
www.butterball.com
Domino Sugar
www.dominosugar.com
Land O'Lakes
1-800-837-7702
www.landolakes.com
Nestle
1-800-637-8537
www.verybestbaking.com
Ocean Spray
1-800-662-3263
www.oceanspray.com
Perdue Poultry
1-800-473-7383
www.perdue.com
Pillsbury
www.pillsbury.com
Reynolds
1-800-745-4000
www.reynoldskitchens.com
U.S. Department of Agriculture (USDA)
1-800-535-4555
www.fsis.usda.gov/mph
"OOH IT'S SO GOOD!!"
Printable Recipe
PASTA WITH MUSHROOMS
11/04/2003
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2 servings
1 package (9 ounces) fresh cheese-filled tortellini
6 tablespoons (3/4 stick) butter, divided
4 garlic cloves, minced
3 portobello mushroom caps (about 6 ounces), sliced
1/3 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil, divided (see Tip)
1/4 teaspoon black pepper
1. Cook the tortellini according to the package directions; drain and return to the pot.
2. Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add the mushrooms and saute for 4 to 6 minutes, or until tender, stirring frequently.
3. Add the remaining 3 tablespoons butter, the Parmesan cheese, 1 tablespon basil, and the pepper to the skillet; mix well.
4. Serve the tortellini topped with the sauteed mushrooms and sprinkled with the remaining 1 tablespoon basil.
TIMESAVING TIP: Let kitchen shears save you work and time - simply snip the fresh basil for this recipe (and other herbs for other recipes) instead of chopping them. Super kitchen shears are available at www.mrfood.com!
"OOH IT'S SO GOOD!!"
Printable Recipe
QUICK GUACAMOLE
09/01/2003
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About 2 cups
2 large ripe avocados, halved, pitted, and peeled
1/4 cup salsa
1 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
1. In a medium bowl, mash the avocados with a fork until chunky. Add the remaining ingredients; mix well.
2. Serve, or cover and chill until ready to serve.
GO-ALONGS: Serve with crunchy tortilla chips, pita wedges, and/or fresh veggie sticks.
"OOH IT'S SO GOOD!!"
Printable Recipe
RATATOUILLE ("GARDEN RELISH")
01/03/2003
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8 servings
1/4 cup olive oil
4 garlic cloves, minced
2 large green bell peppers, cut into 1-inch chunks
2 medium onions, cut into half-moons
1 large eggplant, cut into 1-1/2-inch chunks
3 medium zucchini, cut into 1-inch chunks
1 tablespoon chopped fresh parsley or 1 teaspoon dired
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 can (28 ounces) diced tomatoes, drained
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
1. In a large skillet, heat the oil over medium-high heat; saute the garlic, bell peppers, and onions for 5 minutes, or until tender.
2. Add the eggplant and zucchini; mix well and cook for 5 more minutes.
3. Stir in the parsley, basil, and diced tomatoes; mix well and continue to cook over medium-low heat for 15 minutes. Stir in the remaining ingredients and heat for 2 to 3 minutes.
SERVING SUGGESTION: Serve hot or cold along with practically any entree.
"OOH IT'S SO GOOD!!"
Printable Recipe
SALMON-STUFFED EGGS
11/24/2003
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12 servings
1 dozen hard-boiled eggs, shelled
1 can (6 ounces) salmon, drained and flaked
1/2 cup light mayonnaise
1 tablespoon finely chopped fresh dill weed
1/8 teaspoon black pepper
1. Cut the eggs in half lengthwise and remove the yolks to a medium bowl; set aside the egg whites. Add the salmon, mayonnaise, dill, and pepper to the yolks; mix until well combined.
2. Spoon or pipe the mixture back into the egg whites (see below). Serve, or cover and chill until ready to serve.
DID YOU KNOW...that there's a simple way to pipe this salmon mixture into the egg whites? Just place it in a resealable plastic bag and snip off a corner of the bag. Then you can pipe directly into the egg whites. Top each with a sprinkle of paprika and a sprig of fresh dill weed and, in no time, you've got a meal-starter that looks like it was made by a professional!
Nutritional Analysis, courtesy of the American Diabetes Association:
Serving Size: 2 egg halves Exchanges: 1 Medium-Fat Meat, 1 Fat Per Serving: Calories 128 Calories from Fat 83 Total Fat 9g Saturated Fat 3g Cholesterol 224mg Sodium 222mg Carbohydrate 1g Dietary Fiber 0g Sugars 1g Protein 9g
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED SHELLS
02/27/2003
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6 to 8 servings
1 package (12 ounces) large pasta shells
1 container (32 ounces) ricotta cheese
3 cups (12 ounces) shredded mozzerella cheese, divided
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
2 eggs
1 tablespon chopped fresh parsley
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (28 ounces) spaghetti
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. Cook the shells according to the package directions; drain.
2. In a large bowl, combine the ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, the eggs, parsley, garlic, salt, and pepper; mix well.
3. Spread 1 cup of the spaghetti sauce evenly over the bottom of the baking dish. Spoon the ricotta mixture into a pastry tube or large resealable plastic storage bag. Snip off a corner of the bag and squeeze about 1 tablespoon of the cheese mixture into each shell; place filled shells in the baking dish.
4. Pour the remaining spaghetti sauce over the filled shells, cover with aluminum foil, and bake for 40 minutes. Remove the foil, and bake for 40 minutes. Remove the foil, sprinkle with the remaining 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Bake for 10 to 12 more minutes, or until the shells are heated through and the cheese is golden and bubbling. Let sit for 10 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET PUMPKIN DIP
10/31/2003
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About 4 cups
1 can (15 ounces) solid-pak pumpkin
2 packages (8 ounces each) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1. In a large bowl, with an electric beater, beat the pumpkin and cream cheese until smooth. Add the remaining ingredients, beating until well combined.
2. Chill for at least 2 hours before serving.
GO-ALONGS: Serve with graham crackers, and sliced apples and pears.
"OOH IT'S SO GOOD!!"
Printable Recipe
WARM BACON DRESSING
01/17/2003
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1 pound bacon, diced
1/2 cup apple cider vinegar
1 tablespoon fresh lemon juice
1/4 cup sugar
1/2 teasoon black pepper
1. In a large skillet, cook the bacon over medium-high heat until crisp.
2. Add the remaining ingredients; mix well, and serve warm.
SERVING SUGGESTIONS:
This is great served over spinach salad or any favorite combination of tossed greens, drizzled over boiled potatoes, or even tossed with steamed green beans.
"OOH IT'S SO GOOD!!"
SOUPS/SALADS
Printable Recipe
APPLE CIDER SLAW
07/24/2003
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16 servings
1/2 of a medium head green cabbage, shredded
1/2 of a medium head red cabbage, shredded
2 large cucumbers, seeded and diced
1 medium onion, finely chopped
1 can (15-1/4 ounces) whole-kernel corn, drained
1/2 cup olive oil
1/2 cup apple cider vinegar
1/3 cup sugar
1-1/2 teaspoons salt
1. In a large bowl, toss together the green and red cabbage, the cucumbers, onion, and corn.
2. In a small bowl, combine the remaining ingredients; pour over the cabbage mixture and toss well. Serve, or cover and chill until ready to serve.
OPTIONS: Go ahead and make this salad your own! Add peppers or carrots for more crunch, or use bagged cabbage for convenience.
Nutritional Analysis, Courtesy of the American Diabetes Association:
Total servings: 16, Serving size: 1 cup
Per serving: Exchanges: 1/2 Carbohydrate, 1 Vegetable, 1 Fat,
Calories 102, Calories from Fat 58, Total Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 262mg, Carbohydrate 11g, Dietary Fiber 2g, Sugars 7g, Protein 1g
"OOH IT'S SO GOOD!!"
Printable Recipe
BEEF BARLEY SOUP
01/21/2003
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10 to 12 servings
7 cups water
3 cans (10-1/2 ounces each) condensed beef broth
1 pound beef stew meat, cut into 1/2-inch chunks
2 large onions, chopped
1 pound sliced fresh mushrooms
4 medium carrots, sliced
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup quick-cooking pearl barley
1. In a soup pot, combine all the ingredients except the barley; cover and bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
3. Add the barley and simmer for 15 to 20 more minutes, or until the barley is tender.
"OOH IT'S SO GOOD!!"
Printable Recipe
CAULIFLOWER CHEESE SOUP
02/25/2003
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8 to 10 servings
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
3 cans (14 ounces each) ready-to-use chicken broth
1 head cauliflower, trimmed and chopped
1 small onion, diced
1 teaspoon black pepper
1 cup (1/2 pint) heavy cream
3 cups (12 ounces) shredded Cheddar cheese
1. In a medium skillet, melt the butter over medium heat. Add the flour and stir until well combined and browned; set aside.
2. In a soup pot, combine the broth, cauliflower, onion, and pepper over high heat; bring to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the cauliflower is very tender.
3. Stir in the butter mixture until the soup is thickened. Slowly stir in the heavy cream; mix well.
4. Add the cheese 1 cup at a time, mixing well after each addition, until the cheese is melted.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN TORTELLINI SALAD
06/16/2003
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6 to 8 servings
1 package (20 ounces) fresh, frozen, or dried cheese tortellini
1 cup sour cream
1 cup mayonnaise
1 package (1 ounce) dry ranch dressing mix
1 package (10 ounces) cooked sliced chicken or 2 cups leftover cooked chicken
1 jar (12 ounces) sliced roasted red peppers, drained
6 scallions, thinly sliced
1/4 cup fresh chopped basil
1. Cook the tortellini according to the package directions; drain, rinse with cold water, and drain again.
2. In a large bowl, combine the sour cream, mayonnaise, and ranch dressing mix; mix well.
3. Add the tortellini, chicken, roasted peppers, scallions, and basil; toss until well combined. Serve warm, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CINCINNATI CHILI
01/14/2003
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4 to 6 servings
1 pound lean ground beef
1 small onion, chopped
1 tablespoons unsweetened cocoa
2 teaspoons chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1/2 cup water
1 tablespoon sugar
1/2 teaspoon salt
1. In a large saucepan or soup pot, brown the beef with the onion over medium heat for 6 to 8 minutes, or until no pink remains in the meat.
2. Drain off any excess liquid, then return the saucepan to the stove and add the remaining ingredients; mix well.
3. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
TIPS: This type of chili has the mole (pronounces "moe-lay") flavoring that is popular in traditional Mexican cooking. And to make it authentic Cincinnati-style chili, serve it up over spaghetti and sprinkle finely shredded Cheddar cheese over the top.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAM OF LEEK SOUP
10/08/2003
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8 to 10 servings
1/2 cup (1 stick) butter, melted
1/2 cup all-purpose flour
3 cans (14 ounces each) ready-to-use chicken broth
2 bunches leeks, cleaned, trimmed and chopped
1 teaspoon black pepper
1-1/2 cups heavy cream
1-1/4 cups (5 ounces) shredded Swiss cheese
1. In a small bowl, combine the butter and flour, blending until smooth; set aside.
2. In a soup pot, combine the broth, leeks, and pepper; bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the leeks are tender.
3. Stir in the butter mixture until the soup is thickened; simmer for 5 minutes then slowly stir in the heavy cream, mixing well. Add the cheese, mixing until melted. Serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRENCH ONION SOUP
03/31/2003
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4 to 6 servings
3 tablespoons butter
3 large onions, thinly sliced
3 cans (14 ounces each) ready-to-use beef broth
1 cup apple cider
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/3 cup dry red wine
4 to 6 one-inch-thick slices French bread, toasted
1/2 cup shredded Swiss cheese
1. In a soup pot, melt the butter over medium heat. Add the onions and cook for 25 minutes, or until golden, stirring occasionally.
2. Add the beef broth, apple cider, and black pepper; bring to a boil. Reduce the heat to low, stir in the Parmesan cheese and wine, and cook for 3 to 5 minutes, or until the cheese is melted and the soup is heated through.
3. Preheat the broiler. Place the bread on a baking sheet and sprinkle with equal amounts of the Swiss cheese. Broil for 3 to 5 minutes, or until the cheese is melted.
4. Pour the soup into bowls and top each with a slice of toasted cheese bread; serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
GREEN BEAN & TOMATO SALAD
06/27/2003
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4 to 6 servings
1 pound fresh green beans, trimmed and cut in half
1-1/2 teaspoons salt, divided
4 large plum tomatoes, cut into chunks
1/4 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1. Place the green beans in a large saucepan. Add 1 teaspoon salt and enough water to cover the beans. Bring to a boil over high heat, and cook, covered, for 6 to 8 minutes, or until tender; drain well.
2. Meanwhile, in a salad bowl, combine the tomatoes, basil, olive oil, lemon juice, and the remaining 1/2 teaspoon salt; mix well. Add the drained green beans, and toss. Serve immediately at room temperature, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
MARDI GRAS GUMBO
02/26/2003
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10 servings
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
1 can (28 ounces) diced tomatoes, undrained
1 can (15-1/4 ounces) whole-kernel corn, drained
1 package (16 ounces) frozen cut okra, thawed
2 cans (14 ounces each) reduced-sodium chicken broth
1 tablespoon hot pepper sauce
1/2 teaspoon liquid smoke
1 teaspoon black pepper
1. In a soup pot, combine all the ingredients over high heat and bring to a boil.
2. Reduce the heat to medium and simmer for 40 to 45 minutes, or until no pink remains in the chicken and the gumbo thickens, stirring occasionally.
SERVING SUGGESTION: This "festive as a Mardi Gras parade" soup needs just a small scoop of cooked rice to help us sop up its flavorful juices.
NUTRITIONAL ANALYSIS, courtesy of the American Diabetes Association: Serving Size: About 1-1/2 cups Per Serving: Exchanges: 1/2 Starch, 3 Very Lean Meat, 1 Vegetable. Calories 163 Calories from Fat 26 Total Fat 3g Saturated 1g Cholesterol 63mg Sodium 478mg Carbohydrate 11g Dietary Fiber 2g Sugars 4g Protein 23g
Printable Recipe
SHRIMP BOW TIES
04/28/2003
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8 to 10 servings
1 pound bow tie pasta
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup chopped fresh basil
2 cups fresh baby spinach, washed
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
6 plum tomatoes, chopped
1/4 cup sun-dried tomatoes, thinly sliced
1 pound large cooked shrimp
1. Cook the pasta according to the package directions; drain, rinse with cold water, and drain again.
2. In a large serving bowl, combine the remaining ingredients; mix well. Add the pasta and toss until well combined. Serve, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SLOW-COOKED CHILI
10/01/2003
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5 to 6 servings
2 pounds boneless beef chuck or round, cut into 1/2-inch pieces
2 cans (15-1/2 ounces each) black beans, drained and rinsed
1 can (10 ounces) diced tomatoes with green chilies
1 can (15 ounces) tomato sauce
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon black pepper
1 cup thick-and-chunky salsa
1. In a 4-1/2- to 5-1/2-quart slow cooker, combine all the ingredients except the salsa; mix well. Cover and cook on high setting for 5 to 5-1/2 hours, or on low setting for 8 to 9 hours, until the beef is tender.
2. Just before serving, stir in the salsa; cook for 2 to 3 minutes, until heated through.
SERVING SUGGESTIONS: Top off each bowl of chili with any or all of these: shredded Cheddar cheese, diced onion, and a dollop of sour cream.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUMMERTIME STEAK SALAD
07/18/2003
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2 to 4 servings
1/2 cup sweet 'n' spicy French dressing, divided
1/2 pound beef tenderloin filet
1 tablespoon vegetable oil
1 package (10 ounces) Italian salad blend
1 cup canned sliced hearts of palm
1/2 cup sliced pickled beets, drained
1 scallion, thinly sliced
1. Spread 2 teaspoons of the dressing over both sides of the steak.
2. In a medium skillet, heat the oil over medium-high heat. Add the steak and saute for 4 to 5 minutes per side for medium-rare, or to desired doneness.
3. In a large bowl, toss the salad mix, hearts of palm, and the remaining dressing. Continue with Step 4, or place individual servings of the salad on dinner plates then contine.
4. Slice the tenderloin into thin strips and place over the salad. Add the sliced beets, sprinkle with the scallions, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
TOMATO BREAD SALAD
04/03/2003
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4 to 6 servings
4 ripe tomatos, seeded and cut into 1-inch chunks
1/2 cup Italian dressing
3-1/2 cups toasted bread cubes or packaged croutons
1 medium cucumber, seeded and cubed
1/2 large red onion, thinly sliced
2 teaspoons Italian seasoning
1/4 teaspoon black pepper
1 package (8 ounces) mixed greens, optional
1. In a large bowl, combine the tomatoes and dressing; mix well and marinate for at least 15 minutes.
2. Stir in the remaining ingredients except the mixed greens; toss and serve as is or over mixed greens.
PREPARATION TIP: Making your own toasted bread cubes is a snap. Simply preheat the oven to 375 degrees. Place the bread cubes in a single layer in a baking dish and bake for 15 minutes, or until golden, stirring twice. Allow to cool then use as directed.
"OOH IT'S SO GOOD!!"
Printable Recipe
VICTORY GARDEN SOUP
11/11/2003
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8 to 10 servings
6 cups water
6 medium-sized potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut nto 1-inch chunks
3 medium zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon black pepper
1. In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
2. Reduce the heat to medium, and cook for 1 hour, or until the vegetables are tender.
"OOH IT'S SO GOOD!!"
Printable Recipe
WEDGED SALAD W/RANCH DRESSING
08/26/2003
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For the crispest iceberg wedge salad:
- Give the lettuce a good squeeze
- Firmly hit the lettuce head on its core then pull out the complete core
- Place the entire lettuce head in a large pot or container of ice cold water to soak for up to 1 hour
- Drain then cut into wedges
- Top with dressing (see recipe below)
RANCH DRESSING
About 2 cups
1 cup mayonnaise
1/2 cup sour cream
1/2 cup milk
1 tablespoon dried parsley flakes
2 teaspoons instant dried minced onion
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/8 teaspoon black pepper
1. In a medium bowl, combine all the ingredients and whisk until creamy.
2. Cover, and refrigerate for about 25 minutes, or until chilled, before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
WHITE BEAN SOUP
12/15/2003
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5 to 6 servings
2 tablespoons olive oil
1 medium onion, finely chopped
1-1/2 cups water
1 can (19 ounces) cannellini (white kidney beans, undrained)
1 can (16 ounces) navy beans, undrained
1 can (15-1/2 ounces) Great Northern beans, undrained
1 chicken bouillon cube
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1. In a large soup pot, heat the oil over medium-high heat. Saute the onion for 5 to 6 minutes, or until golden.
2. Add the remaining ingredients and bring to a boil.
3. Reduce the heat to medium-low and simmer for 8 to 10 minutes, or until heated through.
PREPARATION TIP: The sizes of cans of beans vary by manufacturer; as long as you use can sizes that are about the same as those listed, this recipe will come out fine.
"OOH IT'S SO GOOD!!"
Printable Recipe
ZUCCHINI CREAM SOUP
01/30/2003
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4 to 6 servings
2 tablespoons olive oil
4 medium zucchini, finely chopped
1 small onion, finely chopped
2 cans (14 ounces each) ready-to-use chicken broth
2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
1/4 cup water
1 cup (1/2 pint) heavy cream
1. In a large soup pot, heat the oil over medium-low heat. Add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally.
2. Add the broth, oregano, salt and pepper; cover and cook for 30 minutes.
3. In a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined; slowly stir into the soup. Increase the heat to medium-high and continue to stir until the soup thickens.
4. Reduce the heat to low and slowly stir in the cream. Simmer for 5 minutes; do not allow to boil. Serve immediately.
PREPARATION TIP: If you want a totally smooth zucchini soup, after Step 3, process the soup in a food processor or blender, then pour it back into the pot and continue with Step 3.
"OOH IT'S SO GOOD!!"
VEGETABLES
Printable Recipe
ASPARAGUS WITH HOLLANDAISE SAUCE
04/15/2003
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2 to 4 servings
1 pound fresh asparagus, trimmed
1/4 cup water
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/4 cup (1/2 stick) butter
2 egg yolks
2 teaspoons fresh lemon juice
1. Place the asparagus in a microwave-safe 7" x 11" baking dish, with the tips toward the center of the dish. Add the water and 1/2 teaspoon salt. Cover and cook at 90% power for 5 minutes; remove the dish from the microwave and set aside.
2. In a small microwave-safe bowl, heat the butter at 90% power for 40 seconds, or until melted.
3. Meanwhile, in another small microwave-safe bowl, beat the egg yolks, lemon juice, and the remaining 1/8 teaspoon salt until thick. Slowly pour in the melted butter, whisking until well combined. Microwave uncovered at 40% power for 30 seconds, stirring halfway through the cooking time.
4. Uncover the asparagus and drain; drizzle with the Hollandaise sauce and serve immediately.
SERVING SUGGESTION: To make this dish even more colorful, I like to use both green and white asparagus. Talk about an elegant conversation starter!
"OOH IT'S SO GOOD!!"
Printable Recipe
BAKED SWEET POTATOES
10/16/2003
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4 servings
4 medium-sized sweet potatoes, washed and pierced several times with a fork
1 can (8 ounces) crushed pineapple, drained
1/4 cup (1/2 stick) butter
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1. Preheat the oven to 400 degrees. Place the potatoes on a baking sheet and bake for 1 hour, or until fork-tender.
2. Meanwhile, in a medium bowl, combine the remaining ingredients; mix well then set aside.
3. Slice about 1/2 inch off the top of each potato and scoop out the pulp, leaving about 1/4 inch of potato inside the shells. Place the potato pulp in the bowl with the pineapple mixture; mix well then spoon mixture into the potato shells and return shells to the baking sheet.
4. Bake stuffed potatoes for 20 to 25 minutes, or until heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
BOSTON BAKED BEANS
09/22/2003
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6 to 8 servings
4 slices bacon, diced
3 cans (16 ounces each) navy beans
1 large onion, finely chopped
1-1/2 cups ketchup
1/3 cup molasses
1/4 cup (1/2 stick) butter, melted
2 tablespoons yellow mustard
1. Preheat the oven to 375 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large skillet, cook the bacon over medium heat for 4 to 6 minutes, or until crisp, stirring frequently. Remove from the heat, and add the remaining ingredients; mix well.
3. Spoon into the baking dish and bake for 40 to 45 minutes, or until thickened and bubbly.
"OOH IT'S SO GOOD!!"
Printable Recipe
BROCCOLI SOUFFLE
05/22/2003
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6 to 8 servings
1/4 cup (1/2 stick) butter
1 small onion, chopped
1/4 cup all-purpose flour
1/2 cup hot water
8 ounces (1/2 of a 16-ounce package) processed cheese spread, melted
3 eggs
3 packages (10 ounces each) frozen chopped broccoli, thawed and well drained
2 tablespoons Italian-flavored bread crumbs
1. Preheat the oven to 400 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. Melt the butter in a medium skillet over medium heat. Add the onion and saute for 2 to 3 minutes, or until tender. Remove from the heat and add the flour; mix well. Add the hot water and stir until well blended.
3. In a large bowl, combine the cheese spread, eggs, and chopped broccoli. Add the onion mixture; mix well. Pour into the baking dish and sprinkle with the bread crumbs.
4. Bake for 25 to 30 minutes, or until heated through. Cut and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CLASSIC CREAMED SPINACH
09/29/2003
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4 to 6 servings
2 tablespoons butter
2 tablespoons all-purpose flour
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained (see Option)
1 cup (1/2 pint) heavy cream
1/2 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1/2 teaspoon salt
1. In a large skillet, melt the butter over medium heat; stir in the flour until the mixture is combined and golden.
2. Add the remaining ingredients; mix well and cook for 3 to 5 minutes, or until heated through.
OPTION: Two 10-ounce packages of frozen spinach can also be used; just chop it and boil until tender, then drain well and proceed as directed.
"OOH IT'S SO GOOD!!"
Printable Recipe
DEVILISH CARROTS
03/12/2003
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4 servings
1/2 cup (1 stick) butter
1 pound carrots, peeled, and sliced into rounds
2 tablespoons brown sugar
2 teaspoons dry mustard
1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1. In a large skillet, melt the butter over medium-high heat. Add the carrots and saute for 5 minutes, stirring constantly.
2. Stir in the remaining ingredients and cook for 5 minutes, or until the carrots are tender. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
MUSHROOM TRIO
03/28/2003
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6 servings
4 tablespoons (1/2 stick) butter
1 small red onion, thinly sliced
1/4 teaspoon black pepper
1 package (8 ounces) white mushrooms, sliced
1 package (6 ounces) Portobello mushrooms, sliced
1 package (3.5 ounces) shiitake mushrooms, sliced
2 tablespoons bourbon or dry red wine
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1. In a large skillet, melt the butter over medium-high heat. Add the onion and black pepper, and saute for 4 to 5 minutes, or until the onion is tender.
2. Add the mushrooms and saute for 5 to 7 mintues, or until softened.
3. Add the remaining ingredients and bring to a boil. Cook for 1 minute, or until the sauce thickens.
SERVING SUGGESTIONS: Mushrooms pair well with everything, and this hearty trio is no exception! Try 'em topping steaks, chops, or even burgers for a burst of flavor!
"OOH IT'S SO GOOD!!"
Printable Recipe
POTATO SQUARES
09/26/2003
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5 large all-purpose potatoes (about 2 pounds), peeled and cut into large chunks
1 medium onion, cut into large chunks
2 eggs
2/3 cup vegetable oil
2 sprigs parsley
1-1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray; set aside.
2. In a food processor, combine the potatoes, onion, eggs, oil, parsley, salt, and pepper. Process until the vegetables are coarsely chopped then add the flour.
3. Bake for 1 hour and 15 minutes, or until the top is golden. Let cool slightly then cut into squares.
SERVING TIPS: This cuts best after being allowed to cool for about 20 minutes. It's a perfect make-ahead side dish because it reheats so well.
"OOH IT'S SO GOOD!!
Printable Recipe
SESAME SNOW PEAS
10/21/2003
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6 servings
1 tablespoon olive or sesame oil
3/4 pound fresh snow pea pods, trimmed
2 large red bell peppers, cut into thin strips
1 small onion, chopped
1 tablespoons minced garlic
1 tablespoon sesame seeds, toasted
1/8 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1. In a large nonstick skillet or wok, heat the oil over medium-high heat; add the snow peas, bell pepper strips, onion, and garlic, and stir-fry for 3 to 4 minutes, or until tender.
2. Stir in the remaining ingredients, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SKILLET POTATOES
02/18/2003
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4 to 6 servings
6 medium potatoes, washed and thinly sliced
1/2 cup vegetable oil
1 large onion, thinly sliced
1 teaspoon salt
1 teaspoon black pepper
1. Fill a medium saucepan with three-quarters full with water and bring to a boil over high heat. Add the potatoes and cook for 10 to 12 minutes, or until fork-tender; drain and set aside.
2. In a large skillet, heat the oil over medium-high heat. Add the onions and saute for 5 to 6 minutes, or until they start to brown.
3. Add the potatoes, salt, and pepper to the skillet; mix well and cook for 15 to 17 minutes, or until brown, turning occasionally.
SERVING TIPS: Serve these sprinkled with a little paprika for an extra-fancy finishing touch.
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED BAKED POTATOES
03/03/2003
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6 servings
6 large baking potatoes
2 eggs
1 cup sour cream
1/2 cup (1 stick) butter, softened
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Paprika for sprinkling
1. Preheat the oven to 400 degrees. Scrub the potatoes and pierce them several times with a fork. Bake for 1 hour, or until fork-tender; leave the oven on.
2. Slice about 1/2 inch off the top of each potato and scoop out the pulp, leaving about 1/4-inch-thick potato shell; place the pulp in a medium bowl.
3. Add the eggs, sour cream, butter, onion powder, salt, and pepper; beat until smooth. Spoon into the potato shells and sprinkle the tops lightly with paprika.
4. Bake for 25 to 30 minutes, or until the potatoes begin to brown on top. Serve immediately.
ADD EVEN MORE FLAVOR...by mixing in some cheese, bacon, or chives before filling the shells.
MAKE 'EM EXTRA FANCY...by piping the potato mixture into the potato shells using a pastry bag or a resealable plastic storage bag with a bottom corner snipped off. Sprinkle with chopped parsley for instant St. Patrick's Day "green."
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED SPUDS
01/28/2003
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6 servings
3 large baking potatoes
1 tablespoon vegetable oil
2 cups chunked cooked chicken or sliced pre-cooked breakfast sausage
1 can (10-3/4 ounces) condensed cream of broccoli soup
2 cups (8 ounces) Mexican cheese blend, divided
1. Preheat the oven to 400 degrees. Scrub the potatoes and pierce the skins several times with a fork. Bake for 55 to 60 minutes, or until tender.
2. Allow the potatoes to cool slightly, then cut each in half lengthwise. Scoop out the pulp, leaving a 1/4-inch thick potato skin; set aside the pulp in a medium bowl. Brush the potato skins with the oil, coating completely, and place on a large rimmed baking sheet.
3. Coarsely mash the potato in the bowl, add the chicken or sausage, the broccoli soup, and 1-1/2 cups of the cheese blend; mix well and spoon equally into the potato shells. Sprinkle with the remaining 1/2 cup cheese. Bake for 30 to 40 minutes, or until the edges are crispy and brown and the filling is heated through.
ADD ZIP...by sprinkling these with chopped fresh basil, dill, chives, or parsley before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET 'N' SPICY BLACK BEANS
07/14/2003
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8 servings
1 tablespoon olive oil
2 onions, chopped
2 jalapeno peppers, seeded and finely chopped
4 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1/3 cup honey
1/3 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon salt
1. In a large soup pot, heat the oil over medium heat. Add the onions and jalapeno peppers, and saute for 3 to 4 minutes, or until tender.
2. Add the remaining ingredients; mix well, and continue cooking over medium heat for 25 to 30 minutes, or until thickened, stirring occasionally.
SERVING TIPS: I like to serve these over warm cooked rice, garnished with ripe slices of banana and cubes of mango.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET-AND-SOUR ONION RINGS
02/10/2003
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4 to 6 servings
2-1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 cup sugar
3 tablespoons baking powder
1 tablespoon ground red pepper
2 teaspoons salt
2 cups club soda
Vegetable oil for frying
2 large sweet yellow onions, cut into 3/8-inch-thick slices and separated into rings
1. In a large bowl, combine the flour, cornstarch, sugar, baking powder, ground red pepper, and salt; whisk in the club soda.
2. In a a large saucepan, heat inches of oil over medium heat until hot but not smoking. Dip each onion ring into the batter, allowing the excess to drip back into the bowl. Fry a few rings at a time for 5 to 6 minutes, or until golden. Drain on a paper towel-lined platter before serving.
"OOH IT'S SO GOOD!!"
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