2006 KWQC-TV6 Recipes
This page was updated December 27, 2006 at 16:55

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APPETIZERS/BEVERAGES
  06/20/2006    ANTIOXIDANT-RICH ICE CUBE TEA - HY-VEE 
  08/22/2006    BACON HORSERADISH DIP - STEPHANIE GODKE 
  03/15/2006    BEANY DIP 
  03/02/2006    BLUEBERRY SMOOTHIE 
  09/19/2006    CHILI-NACHO RICE FIESTA 
  02/02/2006    CHIPOTLE PEPPER DIP - NIKKI STAHR 
  11/06/2006    CRANBERRY CHEESE NUT SPREAD - HEALTHY EXCHANGES 
  01/30/2006    DILL-VEGGIE-CHEESE DIP - JOANNA LUND 
  11/29/2006    FESTIVE BEAN SPREAD - KIM KIRCHHERR 
  11/30/2006    FETA PINE DIP - JULIE MCMILLAN 
  11/29/2006    FRUIT DIP - KIM KIRCHHERR 
  06/20/2006    FRUIT KABOB TEA - HY-VEE 
  04/28/2006    ICE CREAM CREATION ICE CREAM MINT SODA 
  07/26/2006    JOINT REPAIR SMOOTHIE - HY-VEE 
  08/01/2006    LIP LICKIN' LIMEADE MILK CHILLER - NIKKI STAHR 
  10/12/2006    MANGO MANIA SALSA - KIM KIRCHHERR 
  04/04/2006    MANGO YOGURT SMOOTHIE - NIKKI STAHR 
  12/19/2006    MARTINI'S GRILLE POMEGRANATE MARTINI 
  05/03/2006    MOCK MARGARITAS 
  10/26/2006    MUENSTER MONSTER KABOBS - MIDWEST DAIRY 
  10/26/2006    ORANGE MOON SMOOTHIE - MIDWEST DAIRY 
  10/12/2006    PINEAPPLE CRANBERRY RELISH - KIM KIRCHHERR 
  09/11/2006    POT ROAST NACHOS - DONNA DUVALL 
  11/11/2006    PUFF PASTRY W/BRIE AND CRANBERRY CHUTNEY - NICOLE MILLER 
  03/15/2006    QUICKEST & HEALTHIEST SMOOTHIE 
  05/30/2006    RHUBARB SMOOTHIE SAUCE 
  09/11/2006    SALSA BORRACHA (DRUNKEN SALSA) DONNA DUVALL 
  02/28/2006    SHRIMP KABOBS - TASTE OF HOME 
  08/21/2006    SMOOTHIE IDEAS - GREATEST GRAINS 
  10/26/2006    SPICY SNACK MIX - MIDWEST DAIRY 
  07/10/2006    VEGGIE DILL DIP 
  11/06/2006    WINTER WASSAIL - HEALTHY EXCHANGES 
BREADS
  01/06/2006    APPLE SAUCE SWEET BREAD - JEFF GRUNDER 
  06/21/2006    FRY BREAD 
  04/19/2006    SOY-FULL HEART APPLE 'N CINNAMON FLATBREAD 
  11/22/2006    SWEET PUMPKIN BISCUITS - STEPHANIE GODKE 
DESSERTS
  05/12/2006    AUSTRALIAN PAVLOVA 
  08/22/2006    BLACKBERRY CAKE - STEPHANIE GODKE 
  10/31/2006    BROWNIE CANDY SQUARES - STEPHANIE GODKE 
  08/22/2006    BROWNIE SCONES - STEPHANIE GODKE 
  10/31/2006    CAKE MIX COOKIE BARS - SEPHANIE GODKE 
  11/29/2006    CANDY CANE FUDGE - KIM KIRCHHERR 
  06/09/2006    CHOCOLATE CAKE W/ALMOND FILLING - VICTORIA FRITZKAPPS 
  08/17/2006    CHOCOLATE POLENTA - VICTORIA FITZKAPPS 
  05/04/2006    CINCO DE MAYO - STRAWBERRY MARGARITA PIE 
  12/20/2006    CINDY'S HOLIDAY CREAM PIE 
  02/28/2006    COCONUT ANGEL SQUARES - TASTE OF HOME 
  03/31/2006    CREAM DE CACAO CREAM - PETER HARMAN 
  07/13/2006    CREPES W/CARAMEL SAUCE AND CHERRIES - VICTORIA FRITZKAPPS 
  03/20/2006    DARK CHOCOLATE TRUFFLES - NANA'S PLEASURES 
  07/20/2006    DRAGON SNOT - GREEN RIVER BOOKS 
  09/12/2006    FAST CHOCOLATE MASCARPONE - STEPHANIE GODKE 
  05/09/2006    FRESH BERRY STUFFED FRENCH TOAST - 3-A-DAY 
  11/22/2006    FUDGE PECAN PIE - STEPHANIE GODKE 
  03/02/2006    GUILT-FREE, YET TASTY COOKIES - MATT WIESE 
  03/31/2006    HOT CHOCOLATE SAUCE - PETER HARMAN 
  11/30/2006    HOT CINNAMON PEARS - JULIE MCMILLAN 
  04/28/2006    ICE CREAM CREATION S'MORES 
  03/16/2006    IRISH COFFEE PAVLOVA - VICTORIA FITZKAPPS 
  01/11/2006    JOHNNY'S CANNOLIS 
  04/14/2006    LEMON DELIGHT BARS 
  11/29/2006    MINI CHEESECAKES - KIM KIRCHHERR 
  12/06/2006    MINTED CHEESECAKE BARS - HEALTHY EXCHANGES 
  06/02/2006    NO COOK FREEZER JAM - LORA DIERICKX 
  06/07/2006    NO CRUST STRAWBERRY PIE - LORA DIERICKX 
  10/31/2006    PEANUT BUTTER COOKIES - STEPHANIE GODKE 
  03/14/2006    PEANUT BUTTER CUPS - STEPHANIE GODKE 
  01/11/2006    PEANUT BUTTER CUSTARD BARS - NORITA SOLT 
  11/06/2006    PUMPKIN CHIFFON PIE - HEALTHY EXCHANGES 
  09/26/2006    PUMPKIN PIE CAKE - JEFF GRUNDER 
  09/01/2006    QUICK FALL FRUIT COBBLER - STEPHANIE GODKE 
  08/18/2006    RED RASPBERRY COBBLER - JEFF GRUNDER 
  06/14/2006    RHUBARB BARS - MIKE REEH 
  06/07/2006    RHUBARB/STRAWBERRY SAUCE - LORA DIERICKXX 
  10/31/2006    RICE CRISPY TREATS WITH CANDY - STEPHANIE GODKE 
  05/12/2006    ROCK CAKES 
  01/16/2006    SIBERIAN DESPERATION BROWNIES - STEPHANIE GODKE 
  10/27/2006    SPIDER CUPCAKES - KIM KIRCHHERR 
  03/02/2006    STRAWBERRY SHORTCAKE 
  06/29/2006    SUGAR COOKIE CUPS FILLED W/FRUIT - STEPHANIE GODKE 
  12/21/2006    THUMBPRINT COOKIES - JEFF GRUNDER 
  09/30/2006    THUNDER BAY GRILLE'S HOT DAM APPLE COBBLER 
  09/30/2006    THUNDER BAY GRILLE'S VANILLA, CHERRY AND BERRY COBBLER 
  01/30/2006    TRIPLE CHOCOLATE CAKE BROWNIES - JOANNA LUND 
  03/31/2006    TRUFFILINI - PETER HARMAN 
  03/31/2006    VANILLA CUSTARD SAUCE - PETER HARMAN 
  04/20/2006    WAIKIKI LEMON COCONUT CREAM PIE - JOANNA LUND 
ENTREES
  08/23/2006    ALMOND FLAX CHICKEN BREADING 
  03/14/2006    APPLESAUCE MEATLOAF - STEPHANIE GODKE 
  09/06/2006    ASIAN MARINATED SHRIMP - MOON RIVER SUPPER CLUB 
  05/12/2006    AUSTRALIAN DINKUM CHILI 
  05/12/2006    AUSTRALIAN MEAT PIE 
  04/04/2006    BBQ CHICKEN AND CHEDDAR FOIL PACKET DINNER - NIKKI STAHR 
  01/21/2006    BEANLESS CHILI - JEFF GRUNDER 
  03/16/2006    BEEF AND GUINNESS STEW - VICTORIA FITZKAPPS 
  04/06/2006    BLACKENED GROUPER W/WARM TEQUILA CORN SALSA - MIKE REEH 
  08/14/2006    BREADED PORK CHOPS - CHEF JOHN FOSS 
  02/07/2006    BREAKFAST IN BED - STEPHANIE GODKE 
  01/16/2006    CAKES FROM RAW POTATOES - STEPHANIE GODKE 
  08/16/2006    CARIBBEAN  YELLOW  FIN TUNA W/ANAHEIM PEPPER SALSA - MIKE REEH 
  10/12/2006    CHEESY TORTILLAS - KIM KIRCHHERR 
  08/17/2006    CHICKEN CACCIATORI - VICTORIA FITZKAPPS 
  01/17/2006    CHICKEN CORDON BLEU PIZZA - JOANNA LUND 
  01/21/2006    CHICKEN CORN CHOWDER - JEFF GRUNDER 
  07/11/2006    CHICKEN POMADORA - JEFF GRUNDER 
  03/08/2006    CHILI RUBBED RIBEYES - JEFF GRUNDER 
  06/01/2006    CHILI-RUBBED CHICKEN W/MANGO PECAN CRUST - MIKE REEH 
  05/04/2006    CINCO DE MAYO - CARNE DE PUERCO CON CHILE VERDE 
  05/04/2006    CINCO DE MAYO - CEVICHE 
  10/06/2006    COUSIN RICK'S DEER CABIN VENISON WRAPS 
  11/17/2006    COUSIN RICK'S THANKSGIVING SMOKED TURKEY 
  07/10/2006    CRUNCHY CHICKEN SALAD PITA 
  09/01/2006    CUBAN STUFFED PEPPERS - STEPHANIE GODKE 
  12/07/2006    DOWN HOME SHRIMP - CHEF RYSER 
  01/31/2006    EASY MUFFULETTA SANDWICH - DONNA DOLAN 
  04/27/2006    FILET OF BEEF W/WILD MOREL MUSHROOMS - MIKE REEH 
  09/19/2006    FIVE-CAN CASSEROLE 
  09/14/2006    FRENCH CANADIAN TORTIERRE - VICTORIA FITZKAPPS 
  08/31/2006    FRENCH CUT LAMB CHOPS - MIKE REEH 
  06/15/2006    FRUITY CHICKEN ROLL-UPS 
  06/28/2006    GREEK GROUPER 
  03/14/2006    GRILLED CHEESE DELUXE - STEPHANIE GODKE 
  03/23/2006    GRILLED CHICKEN AND SHRIMP - HAPPY DIABETIC CHEF 
  01/05/2006    HUNTER STYLE PORK CHOPS - MIKE REEH 
  09/11/2006    ITALIAN BEEF - DONNA DUVALL 
  01/16/2006    KULEBYAKA W/MUSHROOM & CABBAGE - STEPHANIE GODKE 
  01/30/2006    LIGHT MY FIRE CHILI - JOANNA LUND 
  09/01/2006    MEDITERRANEAN STUFFED PEPPERS - STEPHANIE GODKE 
  04/04/2006    MONTEREY JACK PITA PIZZA - NIKKI STAHR 
  01/12/2006    O'MELIA'S PEPPER STEAK - MIKE REEH 
  02/03/2006    ONE POT WONDERS - STEPHANIE GODKE 
  05/25/2006    PAN FRIED BASA W/SHRIMP ETOUFFEE - MIKE REEH 
  06/14/2006    PEPPER SEARED CABERNET PORK CHOPS - MIKE REEH 
  02/01/2006    PITTSBURG BLACK & BLEU FILET - MIKE REEH 
  10/13/2006    PORK MEDALLIONS WITH APPLE AND PEAR 
  09/26/2006    PORK PARMESAN - JEFF GRUNDER 
  11/09/2006    PORTABELLA PIZZA 
  09/05/2006    PRIME BEEF FESTIVAL CLASSIC DINNER STEAK 
  11/22/2006    QUICK AND EASY ACORN SQUASH - STEPHANIE GODKE 
  01/06/2006    ROASTED RACK OF PORK - JEFF GRUNDER 
  01/04/2006    SALMON TUSCANY W/FENNEL COUS COUS 
  03/30/2006    SCAMPI CONTADINA - MIKE REEH 
  03/14/2006    SEAFOOD MAC AND CHEESE - STEPHANIE GODKE 
  01/10/2006    SHRIMP IN CHAMPAGNE SAUCE W/PASTA - STEPHANIE GODKE 
  02/02/2006    SLOW COOKER FRESH VEGGIE LASAGNA - NIKKI STAHR 
  10/02/2006    SMOKED SALMON CANAPES 
  02/08/2006    SMOKED SHRIMP AND BLUE CHEESE GRIT TOWER 
  10/19/2006    SMOTHERED CABERNET PORK CHOPS - MIKE REEH 
  08/24/2006    SPICY SOUTHWESTERN STIR-FRY - MIKE REEH 
  05/19/2006    STEAK AU POIVRE - MIKE REEH 
  06/29/2006    STUFFED CABBAGE - STEPHANIE GODKE 
  03/08/2006    STUFFED STEAK (CATTLEMAN'S STEAK) - JEFF GRUNDER 
  12/14/2006    SWEDISH MEATBALLS 
  11/22/2006    SWEET POTATOES WITH CRANBERRIES & PECANS - STEPHANIE GODKE 
  04/10/2006    SZECHUAN BEEF STIR-FRY - IOWA BEEF INDUSTRY COUNCIL 
  03/30/2006    TALAPIA WITH SHRIMP CREOLE CREAM SAUCE - MIKE REEH 
  09/12/2006    TOMATO GRATIN - STEPHANIE GODKE 
  12/27/2006    TOURNEDOES MICHAEL  W/CREOLE MUSTARD SAUCE - MIKE REEH 
  11/09/2006    VEGETABLE PORTABELLA 
  04/14/2006    YOGURT-MINT MARINATED GRILLED LEG OF LAMB 
  07/12/2006    ZUCCHINI PARMESAN - MIKE REEH 
MISCELLANEOUS
  05/16/2006    ALFREDO SAUCE - CHEF PAUL INNSKEEP 
  10/12/2006    BLACKBERRY BBQ SAUCE - KIM KIRCHHERR 
  04/27/2006    BLUE VIOLET JELLY 
  04/12/2006    CALYPSO FRUIT 
  06/21/2006    CAR CUISINE - STEPHANIE GODKE 
  06/01/2006    DOGGIE CAKE W/ICING - HAPPY DOG BAKERY 
  08/18/2006    DRY RUB FOR BEEF BRISKET - JEFF GRUNDER 
  04/13/2006    EASTER BASKET BRUNCH 
  09/06/2006    FRIED PLANTAINS - CHEF ROBERT/MOON RIVER SUPPER CLUB 
  08/08/2006    FRUIT SALSA - JULIE MCMILLIN 
  05/16/2006    GARLIC SAUCE - CHEF PAUL INNSKEEP 
  12/22/2006    GIFTS FROM YOUR KITCHEN - STEPHANIE GODKE 
  08/18/2006    GRILLED EGGPLANT W/FRESH BASIL & TOMATO - JEFF GRUNDER 
  07/17/2006    JEN'S FRESH AND SPICY SALSA - KIM KIRCHHERR 
  07/26/2006    PINEAPPLE ECSTASY 
  04/14/2006    PINEAPPLE MINT RELISH SALSA 
  10/27/2006    SCARY VEGGIE DESIGNS/FACE - KIM KIRCHHERR 
  08/08/2006    STAY TRIM CEREAL BARS - JULIE MCMILLIN 
  09/12/2006    STEAK BUTTER - STEPHANIE GODKE 
  10/06/2006    TAILGATING TIPS 
  09/05/2006    THE BIG BANANA WRAP-UP - FAMILY MUSEUM 
  07/17/2006    TOMATO TANG SALAD DRESSING - KIM KIRCHHERR 
  11/22/2006    TURKEY BUTTERS - STEPHANIE GODKE 
  08/25/2006    WELSH GRIDDLE CAKES 
SOUPS/SALADS
  11/07/2006    ALL KINDS OF ONIONS SOUP - STEPHANIE GODKE 
  06/13/2006    ANIMAL SALAD - KIM KIRCHHERR 
  07/10/2006    APPLE COLESLAW 
  06/29/2006    BEET SALAD - STEPHANIE GODKE 
  03/21/2006    BLACK & BLUE STEAK SALAD - MIKE REEH 
  06/29/2006    CAPRI SALAD - STEPHANIE GODKE 
  11/07/2006    CHICKEN WITH WILD RICE - STEPHANIE GODKE 
  08/01/2006    CHILLED PEACH-YOGURT SOUP 
  08/02/2006    COOL AS A CUCUMBER REFRIGERATOR PICKLES 
  10/12/2006    CORN AND BLACK BEAN SALAD - KIM KIRCHHERR 
  07/17/2006    CORN TOMATO SALAD - KIM KIRCHHERR 
  11/29/2006    CRANBERRY WALDORF - KIM KIRCHHERR 
  08/22/2006    GRILLED PANZANELLA SALAD - STEPHANIE GODKE 
  11/30/2006    HEARTY STUFFED PEPPER SOUP  - JULIE MCMILLAN 
  06/13/2006    MACARONI AND CHEESE SALAD - KIM KIRCHHERR 
  04/25/2006    MEDITERRANEAN GREEN BEAN SALAD 
  07/17/2006    MEDITERRANEAN SUMMER TOMATOES - KIM KIRCHHERR 
  06/13/2006    MID-SUMMER ITALIAN BREAD SALAD - KIM KIRCHHERR 
  11/07/2006    NEPTUNE'S CHOWDER - STEPHANIE GODKE 
  07/11/2006    ORZO SALAD - JEFF GRUNDER 
  06/13/2006    PIZZA SALAD - KIM KIRCHHERR 
  10/14/2006    PORK SOUP WITH WHITE BEANS - JEFF GRUNDER 
  09/12/2006    QUICK STUFFED ENDIVE - STEPHANIE GODKE 
  03/02/2006    RASPBERRY DELICIOUS SALAD 
  03/14/2006    ROAST TOMATO SOUP - STEPHANIE GODKE 
  08/02/2006    ROASTED CORN AND TOMATO SALAD - DONNA DUVAL 
  02/10/2006    RUSTIC CHICKEN SOUP 
  08/22/2006    SIRLOIN STEAK SALAD - STEPHANIE GODKE 
  06/13/2006    SPINACH SALAD W/PEACHES & PECANS - KIM KIRCHHERR 
  06/15/2006    STRAWBERRY NECTARINE SOUP 
  11/07/2006    SWEET CORN CHOWDER - STEPHANIE GODKE 
  04/14/2006    SWEET GRAPE TOMATO AND CUCUMBER SALAD 
  04/12/2006    WHOLE WHEAT PASTA SALAD 
VEGETABLES
  08/18/2006    BURNT ENDS BAKED BEANS - JEFF GRUNDER 
  09/01/2006    FRESH SOUTH OF THE BORDER STUFFED TOMATOES - STEPHANIE GODKE 
  08/18/2006    SAUTE CORN W/APPLEWOOD BACON & FRESH DILL - JEFF GRUNDER 
  07/27/2006    SAUTEED TOMATO HALVES 
  04/19/2006    SPAGHETTI SQUASH 

APPETIZERS/BEVERAGES

Printable Recipe
ANTIOXIDANT-RICH ICE CUBE TEA - HY-VEE
06/20/2006
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Antioxidant-Rich Ice Cube Tea ("Yum")
Serves: 8

All You Need:
3 c. Hy-Vee 100% Cranberry Raspberry Juice
3 c. Hy-Vee Raspberry Water Cooler
2 c. Water
4 tsp. Lipton™ Instant Iced Tea Mix
24 Fresh Raspberries

All You Do:
1. In a large pitcher, stir together juice, water cooler, water and tea mix.
2. Place 2 raspberries into each cube of 1 (12-count) divided ice cube tray. Pour tea mixture evenly among cubes.
3. Freeze at least 4 hours or overnight. Refrigerate remaining iced tea.
4. To serve, place ice cubes in iced tea. Refrigerate remaining tea.

Daily Values: 0% vitamin A, 30% vitamin C, 0% calcium, 0% iron.

Nutrition Information Per Serving:
Calories - 50, Carbohydrate - 13 g, Cholesterol - 0 mg, Dietary Fiber - 0 g, Fat - 0 g, Protein - 0 g, Sodium - 10 mg, Sugar - 13 g

Source: www.hy-vee.com



Printable Recipe
BACON HORSERADISH DIP - STEPHANIE GODKE
08/22/2006
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¼ cup mayo
¾ cup sour cream
1 ½ tsp horseradish
6-8 strips of crisp cooked bacon crumbled

Stir all the ingredients together and chill.


Printable Recipe
BEANY DIP
03/15/2006
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¼ cup Hy-Vee Health Market Salsa
2 Tbsp Wild Garden® Traditional Hummus Dip (if you like it spicy try Wild Garden® Red Hot Chili Pepper flavor-yummy)
2 Tbsp Eden® Organic Black Soy Beans

Mix ingredients together and you may have it hot or cold.

Nutritional Analysis per serving: 90 calories; 4g fat; 9g carbohydrate; 3g fiber; 5.5g protein.

*Note: Heart Healthy Fat!

" Bake a small La Tortilla Factory® Tortilla at 350 degrees until crispy and add 50calories; 2g fat; 11g carbohydrate; 8g fiber; 5g protein
" Or try about 9 chips of Guiltless Gourmet® Tortilla baked chips or Tostitos Baked chips (add about 55 more calories to dip)
" Make it a meal, double the dip and try it with Hy-Vee Health Market Tortilla chips




Printable Recipe
BLUEBERRY SMOOTHIE
03/02/2006
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Serves 2

All you need:
1 pint fresh blueberries or 2 cups frozen blueberries
1 c. pineapple-orange juice
1 container (6 oz) low-fat vanilla yogurt
2 tsp granulated sugar

All you do:
1. Combine blueberries, juice, yogurt and sugar in a blender.
2. Blend until smooth, about 1 minute.
3. Serve immediately in tall glasses.

Daily nutritional values:
4% vitamin A
80% vitamin C
15% calcium
2% iron

Nutrition information per serving:
Calories: 230
Carbohydrate: 50 g
Cholesterol: 5 mg
Dietary Fiber: 4 g
Fat: 1.5 g
Protein: 6 g
Sodium: 75 mg
Sugar: 43 g

Source: www.hy-vee.com


Printable Recipe
CHILI-NACHO RICE FIESTA
09/19/2006
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Submitted by Assumption Foods II Students: Matt Bentler, Matt Danz and Beth Wendling

2 ½ C minute rice (uncooked)
1 (1lb 3 oz) can chili (with or without beans)
1 (14.5 oz) can diced tomatoes
1 (4 oz) can mild green chilis
1 C canned tomato sauce
1 C water
1 (2.25 oz) can sliced black olives (optional)
1 (15 oz) can corn (drained, optional)
2 cans fiesta nacho cheese soup
2 C tortilla chips (crushed)

Grease a 10 x 13 baking dish. Place rice, chili, tomatoes, green chilis, tomato sauce, water, olives and corn in the dish and stir until mixed. Bake, uncovered for 20 minutes at 350°. Remove from oven and stir. Spread cheese soup evenly over rice mixture. Top with crushed tortilla chips. Bake an additional 10 minutes. Serves 6-8.


Printable Recipe
CHIPOTLE PEPPER DIP - NIKKI STAHR
02/02/2006
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Recipe created by 3-A-Day™ of Dairy

Makes 5 servings
Prep time: 10 min

Ingredients:

1 teaspoon Chipotle pepper sauce
2 (8-ounce) containers low-fat plain yogurt
1/2 cup thick and chunky salsa
2 tablespoons cilantro, chopped
1/4 cup Cheddar cheese, shredded
assorted cut vegetables or corn chips

Combine all ingredients except the cheese in medium bowl; mix until blended and refrigerate. Sprinkle shredded cheese on top before serving. Serve with assorted cut vegetables or corn chips.

Yield: 1/2 cup, per serving

Nutrition Facts per serving for main dish recipe

Calories: 90
Total Fat : 3 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 440 mg
Calcium: 20% Daily Value
Protein: 6 g (6 g dairy protein)
Carbohydrate: 9 g
Dietary Fiber: Less than 1 g




Printable Recipe
CRANBERRY CHEESE NUT SPREAD - HEALTHY EXCHANGES
11/06/2006
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1 (8-ounce) pkg Philadelphia fat-free cream cheese
2 tablespoons fat-free milk
¼ cup Splenda Granular
1 cup fresh or frozen whole cranberries, finely chopped
¼ cup chopped walnuts

In a medium bowl, stir cream cheese with a sturdy spoon until soft. Stir in milk and Splenda. Fold in cranberries and walnuts. Cover and refrigerate until ready to use.

HINT: Great on English muffins or bagels.

Serves 4 (1/3 cup) - Each serving equals:

HE: 1 ¼ Pr, ½ Fa, ¼ Fr, 9 OC
112 Calories, 4g Fa, 9g Pr, 10g Ca, 284mg So, 178mg Cl, 2g Fi
Diabetic Exchanges:


Printable Recipe
DILL-VEGGIE-CHEESE DIP - JOANNA LUND
01/30/2006
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Serves 8 (1/4 cup)

1 cup Tofutti Sour Supreme
1/2 cup Kraft fat-free mayonnaise
1 tablespoon dried onion flakes
2 teaspoons dried parsley flakes
1 teaspoon dried dill weed
1 cup Lisanatti Soy-Sation Shredded Mozzarella Style Chreese Alternative

In a medium bowl, combine sour cream, mayonnaise, onion flakes, parsley flakes, and dill weed. Add mozzarella cheese. Mix well to combine. Cover and refrigerate for at least 15 minutes. Gently stir again just before serving.

Each serving equals:
HE: 1 Fat, 1/2 Meat, 1/4 Slider, 1 Optional Calorie
95 Calories, 7 gm Fat, 4 gm Protein,
4 gm Carbohydrate, 335 mg Sodium,
105 mg Calcium, 1 gm Fiber
DIABETIC EXCHANGES: 1 Fat, 1/2 Meat

Printable Recipe
FESTIVE BEAN SPREAD - KIM KIRCHHERR
11/29/2006
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Submitted by: Lisa Garchow
Servings: 9

Ingredients:
" 1/2 (16 ounce) can refried beans
" 1/2 cup President's Choice salsa
" 1/2 teaspoon ground cumin
" 1/4 teaspoon garlic powder
" 1 cup sour cream
" 1/2 (1.25 ounce) package taco seasoning mix
" 1/2 bunch green onions, chopped
" 1 tomatoes, chopped
" 1 cup shredded Cheddar cheese
" 1/2 cup shredded Monterey Jack cheese

Directions:
1. First (bottom) layer: mix together beans, salsa, cumin, and garlic powder, and spread on large, flat serving dish as a thin layer, maybe 1/2 inch thick.
2. Second (middle) layer: mix together sour cream and taco seasoning, and spread over bean layer.
3. Third (top) layer: sprinkle the cheese on first, then top with chopped tomatoes and green onions.
4. Cover with plastic wrap, and chill for about an hour. Serve cold with tortilla chips.
Recipe courtesy of www.allrecipes.com. For this and more ideas, visit www.jewelosco.com and click on "plan".

Kim's nutrition note: Use fat free refried beans and sour cream along with reduced fat cheeses to help out the calorie and fat count of the final product.


Printable Recipe
FETA PINE DIP - JULIE MCMILLAN
11/30/2006
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All you need:
1/2 c. pine nuts
1/2 c. finely chopped red bell pepper
1/4 c. finely chopped fresh parsley
1/4 tsp dehydrated mint leaves
1/4 c. dried basil
6 ounces feta cheese
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1 c. plain yogurt

All you do:
1. Preheat oven to 350º F.
2. Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes. Cool and chop finely.
3. Combine nuts, red pepper, parsley, mint, and basil in a medium bowl. Crumble feta in small pieces, add to nuts.
4. Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended. Stir into the nut and feta mixture. Chill for one hour.
5. Serve with crackers.
6. Nutrition information per serving (1/4 cup): calories 135; total fat 8 g; saturated fat 4 g; cholesterol 21 mg; sodium 334 mg; total carbohydrate 6 g; dietary fiber 2 g; protein 8 g



Printable Recipe
FRUIT DIP - KIM KIRCHHERR
11/29/2006
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Submitted by: Carolyn
Servings: 24

Ingredients:
" 8 ounces cream cheese
" 1/2 cup marshmallow creme
" 2 cups frozen whipped topping, thawed
" 1/4 cup unsweetened pineapple juice

Directions:
1. Blend together the cream cheese, marshmallow cream and thawed topping. Add enough pineapple juice to make it dipping consistency. Chill for 1 hour.
Recipe courtesy of www.allrecipes.com. For this and more ideas, visit www.jewelosco.com and click on "plan".

Kim's nutrition note: Use fat free or reduced fat cream cheese for this dip.


Printable Recipe
FRUIT KABOB TEA - HY-VEE
06/20/2006
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Fruit Kabob Tea ("A delicious thirst quencher perfect for summer gatherings!")
Serves 2

All You Need:
1 medium lemon, cut into wedges
½ c. red grapes
4 ice cubes, divided
1 bottle (16 oz) Arizona™ Lite Half (Ice Tea) & Half (Lemonade) Beverage

All You Do:
1. On two wooden skewers or long toothpicks, alternately thread lemon wedges and red grapes. Set aside.
2. In two 8-ounce glasses, combine ice cubes and tea.
3. Place a fruit kabob in each glass of tea. Serve.

Daily Values: 0% vitamin A, 20% vitamin C, 2% calcium, 0% iron

Nutrition Information Per Serving:
Calories - 25, Carbohydrate - 6 g, Cholesterol - 0 mg, Dietary Fiber - 0 g, Fat - 0 g, Protein - 0 g, Sodium - 10 mg, Sugar - 4 g

Source: www.hy-vee.com




Printable Recipe
ICE CREAM CREATION ICE CREAM MINT SODA
04/28/2006
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This minty, lemon-lime drink, exhibits a fresh flavor while it leaves the taste buds dancing for more. Serve this as an after dinner dessert on a warm spring night to guests of all ages.

Serves 4

4 tall soda glasses (12-16 fl. oz.)
1 Everybody's(TM) 48 oz. size Cold Stone Creamery(R) Mint Ice Cream
1 liter lemon-lime soda
4 oz. grenadine syrup
4 mint sprigs
1 lemon sliced in four parts
1 1/4 oz. ice cream scooper

1. In a tall soda glass, place 4 rounded scoops of mint ice cream.
2. Pour the lemon-lime soda into the glass but not directly on the ice cream or it will foam too much. Instead, pour the soda down through the clear openings around the ice cream scoops. Fill to cover the scoops.
3. Drizzle about 1 ounce of grenadine at the surface of the soda.
4. Garnish the rim with the lemon slice and/or a sprig of mint.
5. Serve with a tall dessert spoon and a straw.

Printable Recipe
JOINT REPAIR SMOOTHIE - HY-VEE
07/26/2006
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6 oz. non-fat light yogurt
2 tablespoons tart cherry concentrate juice
1 tablespoon flax meal
1/2 cup fresh pineapple

Mix well.

Printable Recipe
LIP LICKIN' LIMEADE MILK CHILLER - NIKKI STAHR
08/01/2006
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Servings: 2

Ingredients:
1 cup fat free milk
1 cup lime sherbet
1/4 cup frozen limeade concentrate, not thawed or diluted
Lime slices (optional)

Preparation:
Place milk, sherbet and limeade concentrate in blender container. Cover; blend until smooth. Pour into frosted glasses; garnish with lime slices, if desired



Printable Recipe
MANGO MANIA SALSA - KIM KIRCHHERR
10/12/2006
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Chicago Bears (blue and orange)

Submitted by: Mike F
Servings: scaled to 6. Original servings: 24

Ingredients:

1/4 red onion, peeled and halved
3 mangos - peeled, seeded, and diced
1/8 head garlic, pressed
3/4 habanero peppers, seeded and minced
1/4 bunch fresh cilantro, chopped
1-1/2 teaspoons apple cider vinegar
salt to taste

Directions:

Preheat an outdoor grill for high heat. Lightly oil grill grate, and place onion on grill. Cook until slightly blackened.

Dice onion, and combine with mango, garlic, habanero, cilantro, and apple cider in a mixing bowl. Season with salt to taste.

Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".

Kim’s team spirit nutrition note: Serve this with a blue chip that has at least 2 g of fiber per serving for a blue and orange presentation that fits right into a healthier way of eating.


Printable Recipe
MANGO YOGURT SMOOTHIE - NIKKI STAHR
04/04/2006
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Recipe created by 3-A-Day of Dairy

Makes 1 serving
Prep time: 5 minutes

Ingredients:

4-7 ice cubes
1 cup (8 ounces) plain fat-free yogurt
3/4 cup mango slices in extra light syrup,* drained
1 teaspoon sugar substitute (optional)
mango slices for garnish (optional)

Place ice in bottom of blender. Add yogurt, mango and sugar substitute, if desired. Blend ingredients until smooth.

Pour into a tall glass and garnish with mango slices, if desired.

Serve immediately.

*Mango slices can be found in jars in your grocery store's produce section.

Nutrition Facts per serving for individual food

Calories 180
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 5 mg
Sodium 140 mg
Calcium 30% Daily Value
Protein 11 g (10 grams from dairy)
Carbohydrates 40 g
Dietary Fiber 2 g


Printable Recipe
MARTINI'S GRILLE POMEGRANATE MARTINI
12/19/2006
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Makes 4 Martinis

1 cup ice
12 oz. Vodka
2-1/ oz. Pomegranate Juice
6 oz. Grapefruit juice
2 oz. Lime Juice
2 oz. Simple syrup
1-1/3 oz. Honey

Single Martini

1 cup ice
3 oz. Vodka
1/2 oz.+ Pomegranate Juice
1-1/2 oz. Grapefruit Juice
1/2 oz. Lime Juice
1/2 oz. Simple syrup
1/3 oz. Honey

Procedure:
Fill shaker with plenty of fresh ice (don't reuse ice).
Add ingredients and shake like crazy. Shaking fractures the cubes and creates thousands of tiny ice chards that make the drink frothy and delicious.
Garnish the martini by floating 6-8 pomegranate seeds on top. Pomegranate seeds add a crunch/tasty new dimension to the drink.

Bring The Jingle Bell Shaker.

Printable Recipe
MOCK MARGARITAS
05/03/2006
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Blend this concoction for the calorie-conscious margarita-lover in you! Free of alcohol and low in calories, you may enjoy this cooler treat on Cinco de Mayo - and all summer long!

All you need:

1 ½ cups cold water
1 cup Hy-Vee® calcium-rich orange juice, plus ½ cup to freeze in ice cube trays*
2 Tbsp Realime® lime juice
1 tub Hy-Vee® Thirst Splashers raspberry sugar-free drink mix
4 cups ice cubes
Margarita salt
Lime slices to garnish

All you do:

* The night before you plan to serve, freeze ½ cup orange juice in ice cube trays.

Combine water, 1 cup orange juice, lime juice, drink mix, and ice cubes in a blender. Blend on high until slushy. Dampen rim of each glass with water, and coat with salt. Place a frozen orange juice cube in the bottom of each glass. Pour margarita mixture into glass. Garnish with lime wedges and serve. Serves 4.

Nutrition information:

Calories: 30 Vitamin C: 45% DV
Fat: 0 grams Folate: 4% DV
Saturated fat: 0 grams Calcium: 9% DV
Trans fat: 0 grams Potassium: 3% DV
Carbohydrate:7 grams
Fiber: 0 grams
Protein: 0 grams

Recipe has been modified from "Strawberry -Kiwi Mock Margarita," Healthy Living by Kraft Foods.


Printable Recipe
MUENSTER MONSTER KABOBS - MIDWEST DAIRY
10/26/2006
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Recipe created by Mary Marzec of "Cooking with Mrs. M."

Makes 8 servings
Prep time: 20 minutes

Ingredients:

8 oz. low fat Muenster cheese
peppercorns
1 small bunch of parsley
1 cup blackberries
1 cantaloupe
2 oz. reduced fat Cheddar cheese
skewers
pumpkin (optional if using as centerpiece)


Cut ghost shapes with a knife out of the Muenster cheese. Place peppercorns in the head of ghost to resemble eyes. Make cantaloupe melon ball and stick toothpick in top to puncture a hole in melon ball. Place a small piece of parsley to resemble pumpkin stem.

Alternate ghost, blackberry, cantaloupe pumpkins and cheddar cheese wedges on skewers. Display kabobs on pumpkin centerpiece and decorate with autumn leaves and gourds if desired.

Nutritional Facts Per Serving for individual food recipe:

Calories: 140
Total Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 25 mg
Sodium: 250 mg
Calcium: 25% Daily Value
Protein: 10 g
Carbohydrates: 9 g
Dietary Fiber: 0 g


Printable Recipe
ORANGE MOON SMOOTHIE - MIDWEST DAIRY
10/26/2006
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Servings: 2

Ingredients:
1/2 cup fresh or canned pineapple, drained and cut into chunks
1/2 cup orange sections, seeded and cut into chunks
2 Tablespoons orange juice
1/2 cup plain or vanilla yogurt
2 Tablespoons chocolate syrup (optional)

Preparation:
Place the pineapple, oranges and orange juice in a food processor or blender and puree. Add the yogurt and puree until smooth. Serve in tall, chilled glasses. Drizzle in the chocolate syrup, if desired


Printable Recipe
PINEAPPLE CRANBERRY RELISH - KIM KIRCHHERR
10/12/2006
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Iowa State Cyclones (ISU - red, gold, white)

Submitted by: Gwynn
Servings: 10

Ingredients:

1 (20 ounce) can crushed pineapple, drained
2 (16 ounce) cans whole cranberry sauce
1/2 cup chopped walnuts
1 (16 ounce) package frozen strawberries, thawed and drained

Directions:

In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.

Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".


Printable Recipe
POT ROAST NACHOS - DONNA DUVALL
09/11/2006
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tortilla chips
pot roast and gravy -- shredded
nacho cheese sauce
shredded co-Jack cheese
shredded lettuce
tomatoes -- diced
salsa
sour cream
black olives

Warm roast beef and gravy if they have been refrigerated

Place a single layer of tortilla chips on a 15" ovenproof platter. Top
with 1 cup of beef and gravy, nacho cheese sauce and shredded co-Jack
cheese. Place in a 350° for about 5 minutes, or until cheese is melted.

Top with salsa, shredded lettuce, diced tomatoes, black olives and sour
cream. Serve immediately.


Printable Recipe
PUFF PASTRY W/BRIE AND CRANBERRY CHUTNEY - NICOLE MILLER
11/11/2006
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1 Brie cheese wheel
1 ½ C. fresh strawberries
3 T brown sugar
½ C. dried cranberries
12 dried apricots
½ t. cayenne pepper
2 T. cranberry juice
1 T. fresh ginger root

Heat fruit and spices on stove for 15 min.

Roll out pastry

Slice brie horizontally, and stuff with cranberry chutney mixture

Wrap in puff pastry

Brush with eggs

Bake 20- 35 min @ 375 degrees


Printable Recipe
QUICKEST & HEALTHIEST SMOOTHIE
03/15/2006
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¾ cup vanilla Soy Slender
1 Tbsp Flaxseed Mill
1 cup Cascadian Farms frozen strawberries

Blend ingredients together and enjoy a delicious healthy smoothie.

Only 130 calories; 4.5g fat; 7g fiber; 6g protein. *Note: Heart Healthy Fat!


Printable Recipe
RHUBARB SMOOTHIE SAUCE
05/30/2006
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1 lb. rhubarb, cut
1 (12 oz.) jar currant jelly
2 cups silced strawberries
1/4 cup sugar

In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat, cover and simmer 8 to 10 minues or until tender. Remove from heat. Mash strawberries with a potato masher. Stir in with the sugar to the rhubarb mixture, bring to a boil. Cook and stir 1 minute. Cool and put into freezer container. Use for ice cream pancakes or waffles.

For Smoothie, add the juice of your choice and ice chips, or ice cream.

Printable Recipe
SALSA BORRACHA (DRUNKEN SALSA) DONNA DUVALL
09/11/2006
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2 large tomatoes
1 small onion -- sliced 1/2" thick
1 green pepper
1 jalapeno
2 large cloves garlic
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 cup beer
salt

Cut tomatoes in half, and seed. Sprinkle with salt and place upside
down on paper towels to drain.

Roast the tomatoes, onion slices, pepper,jalapeno and garlic. Place
roasted vegetables in a large bowl and cover with a plate to steam.

Peel and chop vegetables and garlic. Place vegetables and add spices
and beer and salt to taste. Mix.

Allow flavors to blend about 30 minutes before serving.

Yield: 3/4 cup


Printable Recipe
SHRIMP KABOBS - TASTE OF HOME
02/28/2006
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3 tablespoons olive oil
3 garlic cloves, crushed
1/2 cup dry bread crumbs
1/2 teaspoon seafood seasoning
32 uncooked medium shrimp (about 1 pound), peeled and deveined
Seafood sauce

In a shallow bowl, combine the oil and garlic; let stand for 30 minutes. In another bowl, combine bread crumbs and seafood seasoning. Dip the shrimp in oil mixture, then coat with crumb mixture.

Thread onto metal or soaked wooden skewers. Grill kabob, covered, over medium heat for 2-3 minutes or until shrimp turn pink. Serve with seafood sauce.

Yield: 8 servings

Printable Recipe
SMOOTHIE IDEAS - GREATEST GRAINS
08/21/2006
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ACAI SMOOTHIE

½ package of Frozen Acai (Sambazon Original Acai)
½ cup Apple Juice
½ cup Pineapple Juice
1 Frozen Banana
Ice - as needed

WAKE ME UP SUNSHINE!

1 Frozen Banana
½ cup Yogurt
½ cup Pineapple Juice
½ cup Orange Juice
Granola - sprinkle on top

BERRYLICIOUS

1 handful of 3 different types of berries…
Strawberries
Blueberries
Raspberries
1 cup Apple Juice
Ice - as needed

BANANA PEANUT BUTTER CUP

2 Frozen Bananas
1 Tablespoon Peanut Butter
1 Cup Soy Milk
1 scoop Chocolate Protein Powder
Ice - as needed


ADD-IN YOU CHOOSE!
Protein Powder - Generally, adding one scoop of protein powder adds 15-20 grams of protein to your smoothie, depending on what type of powder you choose. Add this if you are using the smoothie as a meal replacement. Greatest Grains has many different types of flavors and brands of protein powder to choose from.
Emergen-C - This packet can be added to your smoothie and will give your immune system a boost. You can buy your favorite flavor of Emergen-C from Greatest Grains.

Other Great Add-In Ideas:
Bee Pollen
Gingko Biloba
Wheat Germ
Echinacea & Goldenseal

Note: Any of the ingredients used in the smoothie recipes above can be purchased at Greatest Grains.

Visit www.greatestgrains.com to retrieve a coupon for half off a smoothie. This coupon must be redeemed before August 31, 2006.










Printable Recipe
SPICY SNACK MIX - MIDWEST DAIRY
10/26/2006
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Ingredients:

6 cups popped popcorn
2 cups small corn chips
1 cup baked pretzel snack crackers or mini pretzels
8 ounces Cheddar or Jalapeño Jack cheese, cut into cubes
1 tablespoon taco seasoning mix

Preparation:

Place popcorn, corn chips and pretzels in a large bowl. Add cheese cubes and taco seasoning mix. Toss lightly.

Nutritional Facts:
Serving size: 1 cup
Calories: 180
Total Fat: 11g
Carbohydrates: 14g
Protein: 7g
Calcium: 15% Daily Value




Printable Recipe
VEGGIE DILL DIP
07/10/2006
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Serving Size: 2 Tbsp
Yields: 16 servings

Ingredients:
I packet Simply Organic™ creamy dill dip
2 cups non-fat plain yogurt
2 Tbsp green bell pepper, chopped
2 Tbsp red bell pepper, chopped
2 Tbsp carrot, chopped
2 Tbsp cucumber, chopped

Instructions:
1. Mix together yogurt and creamy dill dip packet.
2. Add in carrot, cucumber, green & red bell pepper.

Note: Enjoy as a vegetable dip, or spread onto whole wheat crackers

Nutrition Information Per Serving:
25 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 114 mg sodium, 4g carbohydrate, 0g fiber, 2g sugar, 1g protein

Source: Simply Organic™, modified by Hy-Vee Dietitian



Printable Recipe
WINTER WASSAIL - HEALTHY EXCHANGES
11/06/2006
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8 cups Ocean Spray reduced-calorie cranberry juice cocktail
1 (4-serving) pkg JELL-O sugar-free raspberry gelatin
1 1/2 teaspoons JO's Apple Pie Spice or any apple pie spice

In a large saucepan, combine cranberry juice cocktail and dry gelatin. Add JO's Apple Pie Spice. Bring mixture to a boil. Lower heat and simmer until ready to serve. Serve at once.

Serves 8 (1 cup) - Each serving equals:
40 Calories, 0g Fa, 0g Pr, 10g Ca, 13mg So, 21mg Cl, 0g Fi
Diabetic Exchanges:
Carb Choices:


BREADS

Printable Recipe
APPLE SAUCE SWEET BREAD - JEFF GRUNDER
01/06/2006
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3 cups sugar
1-1/2 cups + 1 tablespoon margarine
1/3 cup + 2 tablespoons evaporated milk
5 eggs
2 teaspoons vanilla
2 teaspoons salt
1 tablespoon baking soda
3-1/2 cups applesauce
5-1/3 cups flour

1. With a mixer, CREAM sugar & margarine 3 minutes on medium speed.
2. ADD evaporated milk, eggs and vanilla.
3. ADD salt and baking soda, MIX for 3 additional minutes.
4. ADD applesauce and MIX for additional 2 minutes.
5. ADD flour until fully blended. (DO NOT OVERMIX)
6. PLACE batter into greased 9x13 pan. Top with cinnamon and sugar mixture. Bake at 300 degrees until toothpick inserted into center comes out dry. (Approximately 1-1/2 hours)

Topping:
1/2 cup sugar
1 teaspoon cinnamon

Printable Recipe
FRY BREAD
06/21/2006
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6 cups flour
1 cup sugar
1 teaspoon salt
3 packages of yeast (in bulk 7-1/2 teaspoons)
1-1/2 cups evaporated milk
1-1/2 cups water
Oil - heat 375 - 400 degrees

Mix milk and water together. Heat until lukewarm

Mix all ingredients together.

Oil must be hot. Take a handful of dough, stretch out to desired size and cook until golden brown on both sides.

Add the desired toppings such as: jam, honey, powdered sugar, butter or meat (hamburger).

Printable Recipe
SOY-FULL HEART APPLE 'N CINNAMON FLATBREAD
04/19/2006
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This flatbread wrap is filled with nutrient-packed fruits; it's a high fiber, healthy alternative to the traditional weekend pancake breakfast. Agave nectar is a low glycemic product that has the consistency and sweetness of honey. It may be found in the Hy-Vee Health Market.

All you need:
¼ cup strawberries
¼ cup chopped mango
½ kiwi, chopped
1 6" Tumaro's Soy-Full Heart Flatbread, Apple 'N Cinnamon flavor
1 Tbsp Agave Nectar
½ cup Weight Watchers® vanilla yogurt

All you do:
Combine strawberries, mango, and kiwi in a small bowl; set aside.

Wrap flatbread in a damp paper towel, set on a microwave-safe plate and microwave for 20 seconds. Remove from microwave and spread thin strip of Agave Nectar down center of the flatbread.

Spoon fruit mixture over Agave nectar. Fold flatbread per package directions. Top with yogurt. Serve immediately.

Serves: 1

Nutrition information:
Calories: 273
Fat: 3 grams
Saturated fat: 0 grams
Trans fat: 0 grams
Carbohydrate: 44.5 grams
Fiber: 8 grams
Protein: 9 grams



Printable Recipe
SWEET PUMPKIN BISCUITS - STEPHANIE GODKE
11/22/2006
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1 ½ cup flour
4 tsp baking powder
½ tsp salt
3 TBS shortening
1 cup canned pumpkin
½ cup milk

Cut the shortening into the flour, salt and baking powder. Then add the pumpkin and milk. Pat or roll out the dough into a round and cut with a biscuit cutter and place on a greased or parchment lined baking sheet. Bake at 400 degrees for 15 minutes.


DESSERTS

Printable Recipe
AUSTRALIAN PAVLOVA
05/12/2006
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Ingredients:

3 egg whites
1 pinch salt
3/4 cup castor sugar
1/4 cup white sugar
1 tablespoon cornflour
1 teaspoon lemon juice
1/2 pint cream
kiwifruit or strawberries for garnish

Directions:

Preheat the oven to 150 C, 300 F or gas mark 2 (the temperature is reduced for baking). Beat the egg whites to a foam, add the salt and beat until soft peaks form which fold over when the beater is removed. Slowly beat in the castor sugar, beating well after each addition. Keep beating until the mixture is stiff and the peaks stand up when the beater is removed. Mix together the white sugar and cornflour. Lightly fold into the meringue with the lemon juice.

Line an oven tray with baking paper. Spread the meringue into a circle and pipe a decoration around the edge or swirl with a spoon if desired. Bake in a cool oven (80 C or 180 F) for 2 to 2 1/2 hours. Turn off the heat and leave in the oven overnight to cool.

Top with whipped cream and decorate with sliced kiwifruit, sliced strawberries, passionfruit, or just about any tropical fruit, just before serving.

The Pavlova is a dessert invented in Australia and named are the great ballet dancer Anna Pavlova. Pavlova is a wonderful summer holiday dessert - and therefore makes a regular appearance on many Australian Christmas menus.

This recipe for Australian Pavlova serves/makes 6.


Printable Recipe
BLACKBERRY CAKE - STEPHANIE GODKE
08/22/2006
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4 eggs
½ cup sugar
½ cup oil or butter
2 ½ cup flour
1 ½ tsp baking soda
½ tsp salt
1 tsp vanilla
1 cup buttermilk
1 cup black berry jam [or peach is good too]

Beat the eggs until fluffy and gradually beat in the sugar and oil or softened butter. Mix the dry ingredients and add them to the batter alternately with the buttermilk. Last add the fruit jam and put into a buttered loaf pan. Bake at 350 degrees for 45 to 50 minutes. Serve with more fruit and whipped topping.


Printable Recipe
BROWNIE CANDY SQUARES - STEPHANIE GODKE
10/31/2006
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Bake your favorite brownie recipe. In the middle of each square push a mini candy bar. Bake and cool cut into squares with a mini candy bar in the middle.



Printable Recipe
BROWNIE SCONES - STEPHANIE GODKE
08/22/2006
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2 cups flour
¼ cup brown sugar
2 ¼ tsp baking powder
½ cup butter
1/3 cup cream
¼ cup dark Hershey's ice cream topping
1 egg
1 ½ tsp vanilla
2 TBS cream for brushing the tops of scone

Cut the butter into the flour, sugar, and baking powder. Mix the cream with the fudge topping, egg and vanilla. Add the wet ingredients to the dry and lightly knead. Pat into a circle or square and cut into triangles. Brush the tops with cream and lightly sugar them. Bake at 350 degrees for 15 to 20 minutes. Serve with butter and jam for brunch or with vanilla ice cream for a great dessert.


Printable Recipe
CAKE MIX COOKIE BARS - SEPHANIE GODKE
10/31/2006
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2 boxes of cake mix
1 cup melted butter
2 eggs
2-3 cups candy pieces
2/3 cup ice cream topping

Mix the two boxes of cake mix with the melted butter and press half of that mix into a greased 9 x 13 pan. Bake this for 10 minutes and take it out of the oven. Spread the ice cream topping and the candy pieces over the top. Crumble the rest of the cake mix and butter over the top of the candy. Bake for 20 more minutes. Cool before cutting.


Printable Recipe
CANDY CANE FUDGE - KIM KIRCHHERR
11/29/2006
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Submitted by: TinaMarie11
Servings: 64

Ingredients:
" 2 (10 oz) packages vanilla baking chips
" 1 (14 oz) can sweetened condensed milk
" 1/2 teaspoon peppermint extract
" 1 1/2 cups crushed candy canes
" 1 dash red or green food coloring

Directions:
1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.
Recipe courtesy of www.allrecipes.com. For this and more ideas, visit www.jewelosco.com and click on "plan".
Kim's nutrition note: Use fat free sweetened condensed milk in this recipe and cut smaller pieces to help with portion control.


Printable Recipe
CHOCOLATE CAKE W/ALMOND FILLING - VICTORIA FRITZKAPPS
06/09/2006
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2 1/2 cups cake flour
2 cups sugar
1/2 cup baking cocoa
1 1/2 cups buttermilk
2/3 cup shortening
1 tsp baking soda
1 teaspoon
salt
1 teaspoon vanilla
2 eggs

Heat oven to 350 degrees F. Grease and flour 2 9-inch round cake pans.

Beat all ingredients in medium bowl with mixer on low speed for 30 second while constantly scraping the bowl. Beat on high speed for 3 minutes scraping bowl occasionally. Divide equally into pans.

Bake 35 - 40 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes, remove from pan. Cool completely.

Mix one can almond pastry filling with equal amount of stiffly whipped cream (unsweetened). Spread on bottom layer of cake, place second layer on top. Top cake with cherry preserves or pie filling. Decorate with whipped cream.


Printable Recipe
CHOCOLATE POLENTA - VICTORIA FITZKAPPS
08/17/2006
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1 ounce semisweet chocolate
1/4 cup almond paste
1/2 cup butter
1/3 cup polenta
1 cup milk
1 tbs amaretto
6 egg yolks beaten
8 egg whites
1/2 cup sugar

Preheat oven to 350. Butter 8 ramekin, then sprinkle with sugar. melt chocolate in microwave. Stir in Almond paste and set aside.

In medium sauce pan melt butter over medium heat. Gradually stir in the polenta. Cook for 2 minutes, stirring constantly. Whisk in milk, lower heat and cook, stirring frequently, until thickened, about 30 minutes. Stir the chocolate mixture into the polenta. Add amaretto and gradually beat in the egg yolks. Temper yolks first. Set aside.

In a large bowl, beat the egg whites until frothy, then gradually add the sugar while beating until stiff, glossy peaks form. Fold the beaten egg whites into the polenta mixture. Spoon batter into the ramekins, filling them 3/4 full. bake in the preheated oven for 20-25 minutes, or until the tops begin to split. Serve warm with whipped cream.


Printable Recipe
CINCO DE MAYO - STRAWBERRY MARGARITA PIE
05/04/2006
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2 cups fresh strawberries
10 T sugar
1 3/4 cups graham cracker crumbs
1/2 cup butter, melted
3/4 cup sweetened condensed milk
7 Tbs. Tequilla
6 Tbs Triple Sec
2 Tbs lime juice
Finely grated rind of one lime
2 cups whipping cream, sweetened and whipped

Butter a 9 inch springform pan.

Toss the strawberries with 4 Tbs. of the sugar. Blend remaining sugar with the graham cracker crumbs, mix in butter. Press crumb mixture into and up sides of pan.

Puree strawberries and sugar wthe condensed milk, tequilla, triple sec, lime juice and rind transfer to a large bowl. Fold 1/3 of whipped cream into strawberry mixture. Gently fold in remaining whipped cream. Pour into crust.

Cover and freeze overnight. Run a hot sharp knife around pan to ;loosen, if necessary. Release pan sides. Top whith whipped cream and fresh strawberry to serve (serves 8-10)


Printable Recipe
CINDY'S HOLIDAY CREAM PIE
12/20/2006
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1-1/2 cups Egg Whites
1 lb. 4 oz. Sugar
1 tsp. Salt
1/2 tsp. Vanilla
8 oz. Ritz Crackers
1 lb. 8 oz. Cream Cheese
10 oz. Powdered Sugar
1 tsp. Red Food Coloring
1 lb. CrushedPineapple
12 oz. Whipped Topping
2 oz. Pecan Pieces

Procedure:
Make Pie Crusts:
Whip egg whites on #2 speed until stiff.
Gradually add sugar till well blended, scrape bowl once, add salt and vanilla and mix again.
Crush Ritz crackers and fold into mixture by hand.
Divide evenly in half and gently place into two well greased pie tins.
Work mixture evenly across bottom and sides of pie tins. Bake in 350 degree oven for 30 minutes or till done and toothpick inserted comes out clean. Cool. (Must be very cool before adding filling).

Filling:
Beat cream cheese and powdered sugar with paddle on #1 speed.
Scrape bowl.
Add food coloring and beat on #2 speed till smooth, creamy, and well blended. (Filling should be light pink in color).
Divide filling in half and spread into the two pie crusts.

Sprinkle 8 oz. of well drained pineapple evenly over top of each pie.
Using pasty bag top each pie with whipped cream. Sprinkle top of each pie with 1 oz. pecan pieces.



Printable Recipe
COCONUT ANGEL SQUARES - TASTE OF HOME
02/28/2006
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1 prepared angel food cake (8 inches), cut into 1/2-inch cubes
1-1/2 cups cold milk
2 packages (3.4 ounces each) instant coconut cream pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup flaked coconut, toasted

Place cake cubes in a greased 13-in. x 2-in. dish. In a mixing bowl, beat milk and pudding mixes on low speed until combined. Add the ice cream; beat on low just until combined. Spoon over cake cubes. Spread with whipped, sprinkle with coconut. Cover and chill for at least 1 hour. Refrigerate leftovers.

Yield: 12-15 servings

Printable Recipe
CREAM DE CACAO CREAM - PETER HARMAN
03/31/2006
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This is awesome with just about any dessert.

2 cups heavy whipping cream
1/2 cup granulated sugar
1 tablespoon real vanilla extract
1 oz. dark Creme de Cacao
1/2 oz. brandy

Place all the ingredients in a mixing bowl and beat with an electric mixer until the cream resembles whipped cream. You may whip the cream to any thickness you desire. Sometimes I like to make it thick and other times I leave it soft enough to draw in with fruit sauces. Creme de Cacao Cream may be made several hours in advance and stored in the fridge. If the cream separates, just re-whip it.

Printable Recipe
CREPES W/CARAMEL SAUCE AND CHERRIES - VICTORIA FRITZKAPPS
07/13/2006
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Crepes Fines Sucrees with Caramel Sauce and Cherries
Makes 10-12 6 inch crepes

3/4 cup whole milk
3/4 cup cold water
3 egg yolks
1 Tb sugar
3 Tb liqueur
1 1/2 c sifted all purpose flour
5 Tb melted butter

Electric blender/or immersion blender

Place the ingredients in the blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. If bits of flour adhere to the sides of the jar, dislodge with a rubber scraper and blend 3 seconds more. Cover and refigerate 2 hours minimum or overnight. Crepes can be made a day or two ahead of time.

SAUCE:
1/2 stick butter
1/3 cup brown sugar
Liqueur
Cooked fresh tart cherries in juices (or other fresh seasonal fruit).

Melt butter; add sugar and stir until melted and not grainy. Add liqueur and bring to boil. Fold crepes into quarters and swirl in caramel, plate. Add fruit to remaining caramel and cover crepes. Finish with a dollop of sweetened creme fraiche, sour cream or whipped cream.


Printable Recipe
DARK CHOCOLATE TRUFFLES - NANA'S PLEASURES
03/20/2006
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13 oz. chocolate chips
1 cup heavy cream
3 tablespoons unsalted butter at room temp
16 oz. coating chocolate

Place the cream in sauce pan and bring to a boil.

Put the chips in stainless steel bowl over a pan of simmering water.

When cream begins to boil pour over chips and stir till smooth.

Remove from heat and stir to cool,while mix is warm stir in soft butter.

Cover and refridgerate till set approx 2 hrs.

Melt coating chocolate and form truffle centers from mix.. Dip centers in chocolate and place on paper lined tray for chocolate to set. Eat and enjoy.


Printable Recipe
DRAGON SNOT - GREEN RIVER BOOKS
07/20/2006
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8 oz. Sprite or 7-Up
1 scoop lime sherbet

1. Place sherbet in a glass and pour in beverage.

2. Serve with a spoon.

Makes one serving.

Printable Recipe
FAST CHOCOLATE MASCARPONE - STEPHANIE GODKE
09/12/2006
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One container of Mascarpone formed into a dome or disk on serving plate. One batch of chocolate ganache. And one package of Italian lady fingers.

12 oz good chocolate
One cup fresh cream in a non-stick pan over high heat to boiling
1 tsp vanilla

Melt the chocolate in the boiling cream. Stir until smooth and add the vanilla. Cool the chocolate and pour over the mascarpone and serve with ladyfingers.


Printable Recipe
FRESH BERRY STUFFED FRENCH TOAST - 3-A-DAY
05/09/2006
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Makes 4 servings

1/2 pound (2 cups) mix of fresh blueberries, sliced strawberries, raspberries or blackberries
2 tablespoons powdered sugar
1/3 cup fat free sweetened condensed milk
1 container (6 ounces) lowfat vanilla yogurt
1 small loaf (1 ounces) French bread
1 egg
1 egg white
1/3 cup lowfat milk
1 teaspoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
Non-stick cooking spray

Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about 1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside.

Cut bread into twelve 1-1/2 inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.

Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once.

Printable Recipe
FUDGE PECAN PIE - STEPHANIE GODKE
11/22/2006
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1 pie crust
3 eggs beaten
1 cup corn syrup
4 oz bittersweet chocolate melted
1/3 cup sugar
2 TBS melted butter
1 ½ cup pecan halves

Mix all the ingredients and pour into the pie shell and bake for 45 to 50 minutes at 350 degrees.


Printable Recipe
GUILT-FREE, YET TASTY COOKIES - MATT WIESE
03/02/2006
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1c. peanut butter
1c. Splenda
2 eggs (or 4 egg whites)
1/2 c. unsweetened chocolate chips

Directions:

Mix well and add 1/2 c. chocolate chips if desired. Roll into balls and place on foil-lined cookie sheet. Flatten with a fork and Bake at 350 degrees for 10-12 minutes. Let cool for 5 minutes before removing from pan. Store in an air-tight container.





Printable Recipe
HOT CHOCOLATE SAUCE - PETER HARMAN
03/31/2006
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This is the Food Guru's ultra simple chocloate sauce that only takes a few minutes to make. If you want to impress people with French culinary terms, call this sauce ganache! They'll think you are a real culinary wizard!

1 cup heavy whipping cream
2 cups Hershey's chocolate chips

Place the chocolate chips in a bowl. Heat the cream in a saucepan until it just starts to boil. Remove the cream from the heat BEFORE it boils out of the pan and all over the stove. Pour the cream over the chocolate and stir until the chips melt and the sauce is smooth.

Printable Recipe
HOT CINNAMON PEARS - JULIE MCMILLAN
11/30/2006
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Hot Cinnamon Pears

All you need:
1 can (29 oz) Hy-Vee pears in heavy syrup, drained
1 tbsp Hy-Vee brown sugar
1 tsp apple pie spice
1 container (6 oz) sugar-free/fat-free vanilla pear yogurt

All you do:
1. Place pear halves, cut side up, on microwave-safe plate.
2. In a small mixing bowl, stir together brown sugar and apple pie spice. Sprinkle evenly over pears.
3. Microwave on HIGH for 1 minute. Top each pear with 1 tbsp yogurt.
4. Serves 7-8.
5. Daily Values: 0% vitamin A, 6% vitamin C, 4% calcium, 2% iron.





Printable Recipe
ICE CREAM CREATION S'MORES
04/28/2006
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Serves 4

One Everybody's (TM) 48 oz size Cold Stone Creamery Ice Cream Creation*
* Suggested Creations: Coffee Lovers Only, Peanut Butter Cup Perfection, Founder's Favorite
4 graham crackers (8 small squares)
4 teaspoons fudge syrup
4 teaspoons marshmallow fluff
1 1/4 oz ice cream scooper

1. Break a graham cracker in half forming two squares.
2. Coat one square with a teaspoon of fluff and the other with a teaspoon of fudge.
3. Place a rounded scoop of the ice cream creation in the center of the fluff-coated graham cracker.
4. Place the fudge-coated graham cracker on top of the ice cream scoop.
5. Gently press down to spread out the ice cream. Place on a tray and freeze for 1 hour minimum before serving.

Printable Recipe
IRISH COFFEE PAVLOVA - VICTORIA FITZKAPPS
03/16/2006
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Preheat oven to 300 F.

Pavlova:
2 egg whites
3/4 c powdered sugar
2 Tbs instant coffee powder

Chocolate Ganache:
1 cup heavy cream
8 oz best quality chocolate finely chopped

Filling:
1 1/4 cups whipped cream, sweetened to taste (real)
2 Tbs Irish Whiskey

PAVLOVA: Put egg whites in bowl of mixer with sugar and coffee. Whisk until mixture stands in dry firm peaks (may take 10 to 15 minutes) Line baking sheet with parchment paper. Put even scoops of Pavlova on baking sheet ( a medium cookie scoop is perfect for this) and flatten with a damp offset spatula to about 1/4 inch thickness. Bake in oven for about 1 hour until crisp. Allow to cool completely and remove disks from paper. (They should peel off easily)

GANACHE: Bring cream to boil and remove from heat. Add chocolate and swirl to cover. Let stand 5 minutes. Mix until smoot. transfer to clean container and allow to cool completely.

Stir the whiskey into the whipped and sweetened whipped cream.

Layer the desserts: pavlova, ganache, whipped cream, pavlova,whipped cream

Enjoy!


Printable Recipe
JOHNNY'S CANNOLIS
01/11/2006
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1 pound Mascarpone cheese
3/4 cup powdered sugar
2 tablespoons chocolate chips
1 tablespoon pistachio, chopped
1 cup Cool Whip (or 4 oz. heavy cream, whipped)
1/4 cup Hershey's chocolate syrup

Mix first 5 ingredients in a bowl. Separate 1/2 of the mix to add the chocolate syrup.

The mix fills 8-10 cannoli shells. The shells can be purchased at Hy-Vee, TPC Cash and Carry or a local pastry shop.

Printable Recipe
LEMON DELIGHT BARS
04/14/2006
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1 1/2 cups flour
12 ounces margarine
1/2 cup chopped pecans

Blend these ingredients together with a mixer and press the dough in a greased 9 x 13 glass dish. Bake in oven till golden brown - about 15 minutes. Let crust cool.

8 oz softened cream cheese
1 cup powdered sugar
5 oz. Cool Whip

Mix cheese and powdered sugar together, then fold in the Cool Whip. Put this mixture into the cool crust, smooth out and cool in refrigerator for 1/2 hour.

2 pkgs. instant lemon pudding mix
3 cups milk

Blend these 2 ingredients together and pour on top of the cooled mixture and smooth out. Then cool for 1 hour. Cut into bars and garnish with Cool Whip and powdered sugar.


Printable Recipe
MINI CHEESECAKES - KIM KIRCHHERR
11/29/2006
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Submitted by: Janice Reesman
Servings: 24

Ingredients:
" 1 (8 oz) pkg cream cheese
" 1/4 cup & 2 tbsp white sugar
" 1 egg
" 1/2 teaspoon vanilla extract
" 1/2 (12 oz) package vanilla wafers
" 1/2 (21 oz) can cherry pie filling

Directions:
1. Preheat oven to 350° F (175°C). Line miniature muffin tins with miniature paper liners.
2. Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
3. Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
4. Bake at 350° F (175° C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.
Recipe courtesy of www.allrecipes.com. For this and more ideas, visit www.jewelosco.com and click on "plan".


Printable Recipe
MINTED CHEESECAKE BARS - HEALTHY EXCHANGES
12/06/2006
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12 (2 1/2-inch) chocolate graham crackers, made into fine crumbs
1/4 cup I Can't Believe It's Not Butter! Light Margarine, melted
2 (8-ounce) pkgs Philadelphia fat-free cream cheese
1/2 cup Splenda Granular
2 eggs, or equivalent in egg substitute
1/2 teaspoon peppermint extract
2 to 3 drops green food coloring
1/4 cup mini chocolate chips

Preheat oven to 350 degrees. Spray an 8-by-8-inch cake pan with butter-flavored cooking spray. In a medium bowl, combine chocolate graham cracker crumbs and melted margarine. Pat mixture into prepared cake pan. In a large bowl, stir cream cheese with a sturdy spoon until soft. Add Splenda and eggs. Mix well using a wire whisk. Blend in peppermint extract and green food coloring. Spread mixture evenly over crust. Bake for 35 to 40 minutes or until filling is set. Place pan on a wire rack. Evenly sprinkle chocolate chips over top. Continue to cool completely. Cut into 16 bars.

HINT: A self-seal sandwich bag works great for crushing graham crackers.
Serves 8 (2 each) - Each serving equals:
138 Calories, 6g Fa, 10g Pr, 11g Ca, 459mg So, 9mg Cl, 0g Fi
Diabetic Exchanges:
Carb Choices:



Printable Recipe
NO COOK FREEZER JAM - LORA DIERICKX
06/02/2006
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2 cups crushed strawberries
4 cups granulated sugar (no less)
3/4 cup water
1 container pectin or box Surejel

Combine crushed strawberries and sugar. Stir and let sit for approximately 10 minutes. Combine water and pectin. Heat stirring constantly, bring to boil, and boil for one minute. Combine hot mixture with strawberries and stir for three minutes. Pour into plastic containers (Tupperware, butter containers, etc.) and let sit on counter for 24 hours. Place in freezer. Store in refrigerator once opened.

Printable Recipe
NO CRUST STRAWBERRY PIE - LORA DIERICKX
06/07/2006
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1 small package (3 oz) sugar-free vanilla pudding, cook & serve
1 small package (3 oz) sugar-free strawberry jello
2 cups water
4 cups sliced strawberries

Mix dry pudding and jello together in a medium pan. Gradually add water. Bring to a boil, stirring constatnly. Cool. Place sliced strawberries in a pie dish. Add the pudding/jello mixture over the strawberries. Chill. Serve with whipped topping.

Printable Recipe
PEANUT BUTTER COOKIES - STEPHANIE GODKE
10/31/2006
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¾ cup Jif peanut butter
1 Stick of butter
1 ¼ cup packed brown sugar
3 TBS milk
1 TBS vanilla
1 egg
¾ tsp salt
¾ tsp baking soda
1 ¾ cup flour

Mix wet and dry ingredients separately and then together. Scoop cookie dough into greased muffin tin and bake. When the cookies are just under done 6-7 minutes take them out of the oven and drop them on the counter. They will fall in the middle…then while the cookies are still HOT stick a piece of candy in the middle. Cool and take out of the pan.


Printable Recipe
PEANUT BUTTER CUPS - STEPHANIE GODKE
03/14/2006
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4 cups

Peanut Butter Mousse:

12 oz cream cheese
1 ½ cups fine sugar
1 cup peanut butter
1 cup heavy whipping cream

Place the softened cream cheese in a mixer and beat while adding the peanut butter. Whisk the cream until soft peaks form and fold into the peanut mixture. Wrap and refrigerate for about 2 hours.

Cups:

Melt good quality semi sweet chocolate and coat 4 or 5 foil or silicone muffin cups with several coats of chocolate. Chill the cups until firm and unmold.

Fill the cups with mousse and garnish tops with chopped chocolate covered peanuts or chocolate curls or both!


Printable Recipe
PEANUT BUTTER CUSTARD BARS - NORITA SOLT
01/11/2006
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Bake-Off® 42 (Orlando, 2006)

Ingredients:
1 roll (18 oz) Pillsbury® refrigerated peanut butter cookies
1 bag (10 oz) peanut butter chips
3 eggs
1/2 cup packed light brown sugar
3 tablespoons peanut butter
2 containers (6 oz each) Yoplait® Thick & Creamy crème caramel yogurt
4 Nature Valley® peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

Prep Time: 20 min

Preparation Directions:

1. Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. With fingers, press cookie dough evenly in bottom of pan. Sprinkle with peanut butter chips; press lightly into dough. Set aside.

2. In medium bowl, beat eggs, brown sugar, peanut butter and yogurt with wire whisk until thoroughly blended. Pour mixture over dough. Sprinkle crushed granola bars evenly over top of egg mixture.

3. Bake 40 to 50 minutes or until bars pull away from edges of pan and are set in center. Cool completely in pan, about 1 hour 30 minutes. Cut into 9 rows by 4 rows. Store in refrigerator.

36 bars

Note:
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
______________________________________
NUTRITION INFORMATION PER SERVING:

SERVING SIZE: 1 Bar

Calories 150
Calories from Fat 60
______________________________________
% DAILY VALUE

Total Fat
7g 10%
Saturated 1 1/2g 8%
Trans Fat 1/2g

Cholesterol 20mg 7%
Sodium 120mg 5%
Total Carbohydrate 19g 6%
Dietary Fiber 0g 0%
Sugars 13g
Protein 4g
_________________________________________
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 2%
__________________________________________
EXCHANGES:
1 Other Carbohydrate; 1/2 High-Fat Meat; 1/2 Fat

CARBOHYDRATE CHOICES: 1

®Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.
Bake-Off is a registered trademark of General Mills ©2006
2006 © and ®/™ of General Mills

Bake-Off is a registered trademark of General Mills ©2006
2006© and ®/TM General Mills. All Rights Reserved





Printable Recipe
PUMPKIN CHIFFON PIE - HEALTHY EXCHANGES
11/06/2006
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2 cups (one 16-ounce) canned pumpkin
1 (4-serving) package Jell-O sugar-free instant vanilla pudding mix
2/3 cup Carnation nonfat dry milk powder
1 teaspoon pumpkin-pie spice
3/4 cup water
1 cup Cool Whip Lite
1 (6-ounce) Keebler graham-cracker piecrust
2 tablespoons (1/2 ounce) chopped pecans

In a medium bowl, combine canned pumpkin, dry pudding mix, dry milk powder, pumpkin-pie spice and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Pour mixture into piecrust. Refrigerate for about 15 minutes. Spread remaining 3/4 cup Cool Whip Lite over top of set filling. Sprinkle pecans evenly on top. Refrigerate until ready to serve. Serves 8.

206 Calories, 8gm Fat, 4gm Protein, 30gm Carbo, 350mg Sodium, 3 Fiber

Diabetic Exchanges : 2 Starch, 1 Fat




Printable Recipe
PUMPKIN PIE CAKE - JEFF GRUNDER
09/26/2006
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1 Can of Pumpkin Pie Mix (make sure it's the Pumpkin MIX, not just canned pumpkin)
1 Can of Evaporated Milk
1tsp Salt
4 Eggs Beaten
1 Yellow Cake Mix
1-1/2 sticks melted butter or margarine
1 cup of chopped pecans
Brown Sugar (optional)
Cinnamon (optional)

Combine the first 4 ingredients and mix in a mixing bowl till all ingredients are blended together. Pour into a greased 9x13 pan , sprinkle a yellow cake mix on top of the mixture and then pour the melted butter on top making sure you cover the whole top. Sprinkle the nuts (brown sugar and cinnamon are optional) on top and bake for 1 hour at 350 degrees.



Printable Recipe
QUICK FALL FRUIT COBBLER - STEPHANIE GODKE
09/01/2006
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½ cup flour
1 Stick butter
Pinch of salt
½ cup sugar
½ tsp baking powder
1 egg

4-6 cups cut up fruit with lemon juice and 3 TBS sugar stirred through it to prevent browning. [Peaches, Apples, Berries and Combinations like Apples and cranberries work great]

Pulse the butter with the dry ingredients in a food processor or cut into pea sized bits by hand. Last, add the egg and drop by tablespoons full onto the fruit that is in a buttered oven proof pan. Bake for 20-25 minutes in a 375 degree oven and serve warm or freeze for a winter dessert.



Printable Recipe
RED RASPBERRY COBBLER - JEFF GRUNDER
08/18/2006
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6 oz of butter- weight
10 oz of sugar- weight
¾ lb of flour
1 oz of baking powder - weight
1/2 tsp of salt
1-3/4 cups of milk
8 cups Red Raspberry (thicken with a cornstarch slurry)

Using a Mixer, cream together the butter, salt, and baking powder. Add milk and scape down bowl sides-then add flour . In a Dutch oven grease the sides and bottom with butter. Put half the batter in first- then top the the fruit mixture , then top with the remainder of the batter- bake over a grill for about 90 minutes or till golden brown- 300 degree oven - or grill.




Jeff Grunder
Iowa Machine Shed
Phone: 391-2427
Fax: 391-8652


Thank you for allowing us to bid on your catering request


Printable Recipe
RHUBARB BARS - MIKE REEH
06/14/2006
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FILLING:
4 cups diced rhubarb
1/4 cup water
3 tablespoons cornstarch
1-1/2 cup sugar
1 teaspoon vanilla

Place rhubarb and water in pan. Mix cornstarch and sugar and add to rhubarb. Cook until thick. Cool slightly.

CRUST:
Mix together:
1-1/2 cups oatmeal
1 cup brown sugar
1/2 cup margarine
1/2 cup oil
1-1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups coconut

Put half of the crumbs in greased 9 x 13" pan. Spread filling on top. Sprinkle remaining crumbs on top and pat lightly.

Bake at 375 degrees for 30 minutes.

Printable Recipe
RHUBARB/STRAWBERRY SAUCE - LORA DIERICKXX
06/07/2006
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2 quarts rhubarb
1/2 cup sugar
1 cup water
1 small package (3 oz) strawberry jello
3 cups fresh sliced strawberries

Put water in a large pan. Add rhubarb and sugar. Cover and cook for about one hour. Immediately add jello, stirring until completely dissolved. Let cool. Combine sliced strawberries. Serve over shortcake and top with Cool Whip.

Printable Recipe
RICE CRISPY TREATS WITH CANDY - STEPHANIE GODKE
10/31/2006
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Make the Rice Crispy Treats as directed on the box. Just before patting the treats into the pan stir in broken up candy. Cool and cut into squares.

Other ideas:
Grind candy in the food processor and make ice cream topping out of it or a milk shake stir in.

Float a peep on a cup of hot Chai.

Grind the candy and stir it into a coffee flavored muffin for a mocha chip muffin.


Printable Recipe
ROCK CAKES
05/12/2006
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You need:

2 cups self raising flour
1/4 teaspoon mixed spice
1/3 cup butter
1/3 cup castor sugar
2 tablespoons sultanas
2 tablespoons currants
1 tablespoon mixed peel
1 egg, beaten
1/2 cup milk

Preheat oven to 425 degrees.

Sift flour and spice.

Rub butter into flour with fingertips.

Add sugar, fruit and peel.

Mix with egg and sufficient milk to form a stiff dough.

Place spoonfuls of mixture on greased cookie sheet.

Bake at 425 degrees until golden brown, 10-15 minutes.

Cool on wire rack.

Makes 24.

Printable Recipe
SIBERIAN DESPERATION BROWNIES - STEPHANIE GODKE
01/16/2006
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OK, most of the Siberians ate cookies and cakes with dried fruits at tea in the afternoon….but, we needed brownies so I devised this recipe out of what I could find at the market and what I could remember about my favorite brownie recipe.

12 oz. of the best candy bars you can find
1 ½ cup butter

Melt the candy in the butter over simmering water and cool.

6 eggs beaten
¾ cup cocoa
1 ¼ cup flour
3 cups brown sugar
1 TBS vanilla [Siberian vanilla is powdered and very strong]
½ tsp salt

Mix the eggs into the melted chocolate mixture then add the cocoa, brown sugar and vanilla. Mix the salt with the flour and stir that in last just until mixed.

Bake in a greased 9x13 pan for 35-40 minutes or until the sides just start to pull away from the pan. Chill them before cutting. Makes 24 brownies which you can eat in one Siberian winter night with the help of 3 children.




Printable Recipe
SPIDER CUPCAKES - KIM KIRCHHERR
10/27/2006
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Submitted by: Heatherly Noble
Servings: 24

Ingredients:

1 (18.25 ounce) package chocolate cake mix
1 pound black shoestring licorice
1 (16 ounce) can white frosting
48 pieces candy corn
48 cinnamon red hot candies
1/4 cup orange decorator sugar

Directions:

Prepare cupcakes according to package directions. Let cool completely.
Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.
Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".

Kim’s nutrition note: Use peanut butter in place of frosting for a better type of fat for the heart, and kid friendly fun (be aware of allergies prior to doing this). Additionally, in place of other fat, use light olive oil and reduce the amount called for in recipe by 25%. Another option would be to skip fat altogether and use natural applesauce in place of oil when making the cupcakes. Delicious and still spooky but healthier, too! Make mini size cupcakes for built in portion control and easier picking up for little hands.


Printable Recipe
STRAWBERRY SHORTCAKE
03/02/2006
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Serves 2

All You Need

1 cup washed and sliced strawberries
1 Weight Watchers (Trademark symbol) blueberry muffin
1/4 cup new sugar-free Cool Whip (Trademark)*

All You Do
Cut the muffin in half lengthwise. Place each half on a dessert plate. Top each half with 1/2 cup strawberries. Top with 2 TBSP Cool-Whip (Trademark).

Nutrition information per serving:
Calories per serving: 135





Printable Recipe
SUGAR COOKIE CUPS FILLED W/FRUIT - STEPHANIE GODKE
06/29/2006
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One batch sugar dough
Muffin pans sprayed with cooking spray

Press the cookie dough into the muffin pan and bake for about 12 minutes. After the cups come out of the oven drop the pan on the counter to cause the dough to fall in the middle. This is perfect for berries or fills immediately while hot with chocolate candy like peanut butter cups or Rollo chocolate covered caramels.


Printable Recipe
THUMBPRINT COOKIES - JEFF GRUNDER
12/21/2006
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Mix Together :

1/2 cup softened butter
1/4 cup br. sugar
1 egg yolk- keep egg whites till later
1 t. vanilla

Then add 1 cup flour, 1/4 t salt, fold these items in until in mixes into a cookie dough.

Then make in them into 1'' balls- Dip into slightly beaten egg whites. Then roll into coconut and bake in a 350 degree oven for 10 minutes - when half done pull out and press your thumb down in the insert half of a maraschino cherry then finish baking for 5-8 more minutes or until its golden brown on the bottom.


Printable Recipe
THUNDER BAY GRILLE'S HOT DAM APPLE COBBLER
09/30/2006
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1 lb sliced apples
½ cup brown sugar
¼ t cinnamon
¼ lemon (juice only)
¼ cup water
1 shot hot dam schnapps
2 oz water
2 oz corn starch for slurry

1. In sauté pan over medium heat place apples and lemon juice and water.
2. Bring to a boil
3. Add in the cinnamon, brown sugar and hot dam.
4. Continue to cook until apples are tender
5. Place in small baking dish

In separate bowl place 1 package of Thunder Bay grille's biscuit mix adding ¾ - 1 cup water mix until incorporated

Crumble biscuit mix over pie sprinkle with cinnamon sugar and bake at 350 for 12 minutes or until golden brown top with vanilla ice cream and Enjoy



Printable Recipe
THUNDER BAY GRILLE'S VANILLA, CHERRY AND BERRY COBBLER
09/30/2006
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½ lb pitted cherries
1 lb mixed Berries fresh or frozen
½ cup melba Sauce
½ cup granulated sugar
1 shot Vanilla Vodka
2oz water
2 oz corn starch for slurry

1. In sauté pan over medium heat cherries and flambé with vanilla vodka
2. add in wild berries and sugar sauté for 1 minute toss do not stir so you don't break up berries
3. Add in melba and reduce by ¼
4. add in slurry of corn starch and water to thicken
5. Place in small baking dish
6. top with crumbled biscuit mix

In separate bowl place 1 package of Thunder Bay grille's biscuit mix adding ¾ - 1 cup water mix until incorporated

Crumble biscuit mix over pie bake at 350 for 12 minutes or until golden brown top with vanilla ice cream and Enjoy



Printable Recipe
TRIPLE CHOCOLATE CAKE BROWNIES - JOANNA LUND
01/30/2006
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Serves 8 (2 each)

1 cup Splenda Granular
2 tablespoons + 2 teaspoons I Can't Believe It's Not Butter! Light margarine
1/4 cup unsweetened cocoa powder
3/4 cup 8th Continent Light Chocolate Soymilk
2 tablespoons Silk Hazelnut Soymilk Creamer
1 egg or equivalent in egg substitute
1-1/2 teasopons vanilla extract
3/4 cup + 2 tablespoons all-purpose flour
2 tablespoons soy flour
1 teaspoon baking powder
1/2 teaspoon table salt
1/4 cup chopped GeniSoy Unsalted Soy Nuts or walnuts
1/4 cup mini chocolate chips

Preheat oven to 350 degrees. Spray an 8-by-8-inch cake pan with butter-flavored cooking spray. In a large bowl, combine Splenda, margarine, dry cocoa powder, chocolate soy milk, and soy milk creamer. Stir in egg and vanilla extract. Add all-purpose flour, soy flour, baking powder, and salt. Mix gently just to combine. Fold in soy nuts and chocolate chips. Spread batter evenly into prepared pan. Bake for 18 to 22 minutes. Place pan on a wire rack and let set for 15 minutes. Cut into 16 bars.

Each serving equals:
HE: 3/4 Fat, 2/3 Bread, 1/4 Protein, 1/2 Slider, 7 Optional Calories
145 Calories, 5 gm Fat, 4 gm Protein,
21 gm Carbohydrate, 271 mg Sodium,
70 mg Calcium, 2 gm Fiber
DIABETIC EXCHANGES: 1 Fat, 1 Starch/Carbohydrate

Printable Recipe
TRUFFILINI - PETER HARMAN
03/31/2006
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1 oz. Smirnoff
1 oz. Godiva
1 oz. Bailey's Irish Cream
1 oz. Kahlua

Printable Recipe
VANILLA CUSTARD SAUCE - PETER HARMAN
03/31/2006
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This is also called Creme Anglaise or French custard sauce.

Whatever the name, the flavor of this sauce is fabulous. Remember to use quality vanilla. We use a technique in this recipe to thicken the sauce with eggs called the liaison method. The method involves tempering the eggs slowly before adding them to the sauce. This recipe is a little tricky, but keep trying. It is worth the extra effort! Buy enough ingredients to make this recipe three times, just in case!

8 egg yolks
1 cup granulated sugar
1 oz. good vanilla
1 quart heavy whipping cream

Separate the eggs into a glass or stainless steel bowl. (Reserve the whites for another day.) Add the sugar and vanilla to the egg yolks. Whisk to combine thoroughly.

In a saucepan, heat the cream until it starts to boil, then remove it from the heat.

Temper the egg yolks by ladling a small amount of the hot cream into the egg mixture and stirring together with a whisk. Add more hot cream to the eggs and repeat this process until about half the cream has been added and the egg mixture is very warm.

Pour the tempered eggs back into the saucepan and return to low heat. Stir constatnly with a rubber spatula until the cream begins to thicken slightly, about two minutes. Do not allow the sauce to combe back to a boil. Do not even allow any little bubbles to pop up around the edges of the saucepan. Immediately pour into a clean container and cool in an ice bath.

Do not leave the sauce in the hot pan because it will overcook and curdle.

Printable Recipe
WAIKIKI LEMON COCONUT CREAM PIE - JOANNA LUND
04/20/2006
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Serves 8

2 (4-serving) packages JELL-O sugar-free instant vanilla pudding mix
1 (4-serving) package JELL-O sugar-free lemon gelatin
1-1/3 cups Carnation Nonfat Dry Milk Powder
2 cups Diet Mountain Dew
1/2 cup Cool Whip Free
1 teaspoon coconut extract
1/4 cup flaked coconut
1 (6-ounce) Keebler graham cracker piecrust
1 tablespoon purchased graham cracker crumbs or 1 (2 1/2-inch) graham cracker, made into crumbs

In a large bowl,combine dry pudding mixes, dry gelatin, and dry milk powder. Add Diet Mountain Dew. Mix well using a wire whisk. Blend in Cool Whip Free and coconut extract. Add 2 tablespoons coconut. Mix well to combine. Spread mixture into piecrust. In a small bowl, combine graham cracker crumbs and remaining 2 tablespoons coconut. Evenly sprinkle crumb mixture over top. Refrigerate for at least 1 hour. Cut into 8 servings.

HINT: A self-seal sandwich bag works great for crushing graham crackers.

Each serving equals:
HE: 1/2 Fat-Free Milk, 1/2 Bread, 1 Slider, 18 Optional Calories
194 Calories, 6 gm Fat, 5 gm Protein, 30 gm Carbohydrate, 549 mg Sodium
140 mg Calcium, 1 gm Fiber
DIABETIC EXCHANGES: 1-1/2 Starch/Carbohydrate, 1 Fat, 1/2 Fat-Free Milk

(from: Cooking Healthy Across America)

ENTREES

Printable Recipe
ALMOND FLAX CHICKEN BREADING
08/23/2006
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All You Need:
¾ cup finely chopped almonds
¼ cup steel cut oats
1/3 cup ground flax meal
1 teaspoon chicken seasoning
½ teaspoon garlic powder
½ teaspoon Cajun seasoning
½ teaspoon pepper
¼ teaspoon salt
¼ cup all-purpose flour
3 egg whites
1 pound fresh chicken breasts or tenders

All You Do:
Mix together the first eight ingredients; place in a pie or dinner plate. Set aside.

Lightly dust the chicken in flour. Dip dusted chicken in egg whites. Roll chicken in breading mixture; coat entire piece of chicken thoroughly with breading.

Bake chicken for approximately 20-25 minutes for 350 degrees or until chicken reaches an internal temperature of 165? F or higher.

Nutrition Facts per serving (breading): 110 calories, 7 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 190 mg sodium, 7 g carbohydrates, 3 g fiber, 1 g sugar, 5 g protein.

Daily Values: 0% vitamin A, 0% vitamin C, 2% calcium, 4% iron

Source: www.Hy-Vee.com


Printable Recipe
APPLESAUCE MEATLOAF - STEPHANIE GODKE
03/14/2006
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3 LBS 80% LEAN GROUND CHUCK
1 CUP FRESH BREAD CRUMBS
2 LARGE EGGS
½ CUP MINCED ONION [DRIED]
1 ½ TBS SEASONED SALT
3 TBS DIJON MUSTARD
½ CUP APPLESAUCE

Mix together with gloved hands or a mixer. Pack into small or regular sized loaf pans. Make a small trench down the middle for the sauce and bake at 350 until it is 180 degrees.

For the last few minutes put the following sauce down into the top of the loaf. Save some of the sauce to be used at the table.

Sauce:
1 ½ cup applesauce
3 TBS Dijon mustard
1/3 cup brown sugar
2 TBS white wine vinegar

Mix and use to top meat loaf or as a condiment at the table.


Printable Recipe
ASIAN MARINATED SHRIMP - MOON RIVER SUPPER CLUB
09/06/2006
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Shrimp
Wooden Skewers
2 c. Sugar
2 c. Soy Sauce
8 tbsp. Sesame Seeds
8 tbsp. Minced Garlic
1 tbsp. Crushed Red Pepper
1 tbsp. Black Pepper
2 tbsp. Fresh Ginger
1/4 c. Vegetable Oil
1/4 c. Sesame Oil

All of these ingredients are mixed together to create the marinade. The shrimp should marinade overnight if possible - the longer the better.



Printable Recipe
AUSTRALIAN DINKUM CHILI
05/12/2006
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8 servings

1/2 lb. bacon, packaged
2 tablespoons oil, vegetable
2 onions, medium, coarse chopped
1 celery stalk, coarse chopped
1 bell pepper
2 lb. top beef sirloin, 1 inch cubes
1 lb. beef, hamburger ground
1 lb. pork, ground
4 tablespoons red chile, hot, ground
3 tablespoonds red chile, medium, fine chop
2 garlic cloves, medium, fine chop
1 tablespoon oregano, dried, pref. Mexican
1 teaspoon cumin, ground
2 cans beer, pref. Australian (12 oz. each)
1 can tomatoes, whole (14-1@ oz.)
3 teaspoons brown sugar
1 Boomerang (opt. but authentic)

1. Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2" dice and reserve.

2. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent.

3. Combine all the beef and pork with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1-1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2-1/2 hours longer.

5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.






Printable Recipe
AUSTRALIAN MEAT PIE
05/12/2006
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Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 2 (8-inch) meat pies

3 pounds beef chuck, diced 1/2-inch cubes
1/2 cup flour
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 onion, diced
1 tablespoon freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon celery seed
1/4 cup Worcestershire sauce
1/4 cup soy sauce
4 cups beef or chicken stock
4 sheets puff pastry
1 egg, beaten, to glaze crust
Black pepper

Preheat oven to 400 degrees F.

Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool.

Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool.

Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper. Bake for 8 minutes.




Printable Recipe
BBQ CHICKEN AND CHEDDAR FOIL PACKET DINNER - NIKKI STAHR
04/04/2006
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Recipe created by 3-A-Day of Dairy

Makes 4 servings
Prep time: 15 minutes
Cook time: 37 minutes

Ingredients:

3 tablespoons barbeque sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat Cheddar cheese

Preheat oven to 375 degrees Fahrenheit.

Place a foil sheet, approximately 12x12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.

Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes.

Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired.

Nutrition Facts per serving for main dish recipe

Calories 290
Total Fat 4.5 g
Saturated Fat 2.5 g
Cholesterol 75 mg
Sodium 630 mg
Calcium 20% Daily Value
Protein 38 g (10 grams from dairy)
Carbohydrates 21 g
Dietary Fiber 2 g


Printable Recipe
BEANLESS CHILI - JEFF GRUNDER
01/21/2006
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2lbs of Italian Sausage
2lbs of diced Pork
2 lb Hamburger
1 med diced onion
2-16 can of tomato paste
1 Tbl Fresh Basil
1Tbl Fresh Dill
4 Tbl Ground Cumin
4 Tbl Chili powder
½ cup red wine
3 can diced tomatoes
Water to desired thickness

Brown hamburger and sausage with diced onion. In a separate pot with 4 cups of water and 1 Tbl cumin and 1 Tbl chili powder and pork bring to a boil for about 1 hour. Then add all ingredients together in a large pot . Don't add water till the end . Use the water that you boiled the pork in. Don't discard. Let simmer and boil


Printable Recipe
BEEF AND GUINNESS STEW - VICTORIA FITZKAPPS
03/16/2006
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1 Tbs olive oil
1 Tbs Butter
2 lbs beef stew meat in 1/2 inch cubes
2 large carrots
6 shallots
4 cloves garlic
1/4 cup flour
1 Tbs tomato paste
2 Cups warm Guinness Ale
1 cup hot beef stock
2 bay leaves
black pepper
1 Tbs brown sugar
chopped flat leaf parsley
salt to taste

Peel and slice carrots using the Japanes roll method, Peel shallots and garlic cloves, crush garlic and chop shallots. Heat oil and butter in a large sauce pan, add shallots and carrots, saute until lightly brown on all sides, transfer to a dish. In same pan, brown meat, adding garlic once meat is evenly browned. Add tomato paste and flour and combine thoroughly. Cook on low heat about 30 seconds, being careful not to burn flour. Slowly stir in the beef stock and Guinness, a little at a time - stew will thicken as you add the liquid. Add bay leaves and bring to a boil. Return the shallots and carrots to the pan and simmer 1 hour and 15 minutes, stirring occasionally to prevent sticking. Remove bay leaves, add salt and pepper, and sugar. Serve in large bowl and sprinkle with chopped parsley. Serve with bread and champ or colcannon.



Printable Recipe
BLACKENED GROUPER W/WARM TEQUILA CORN SALSA - MIKE REEH
04/06/2006
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One 8 oz. grouper fillet
1 oz. corn oil
1 tablespoon Cajun Spice
1/2 cup frozen whole kernal corn (sweet)
1/4 cup bell pepper, chopped
1/4 cup red onion, chopped
1 tablespoon cilantro, chopped
1/2 lime - juice only
1 oz. dark tequila
Salt and pepper to taste
1 tablespoon jalapeno pepper, chopped

1. Season grouper fillet with Cajun spice.

2. Heat skillet with oil until hot.

3. Lightly blacken fish on each side.

4. Remove when tender.

5. To the hot skillet add corn, bell pepper, onoin, cilantro and flame with tequila. Add all other ingredients. Serve warm over fish.



Printable Recipe
BREADED PORK CHOPS - CHEF JOHN FOSS
08/14/2006
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2 eggs
1/2 cup of milk
1 cup bread crumbs
1 teaspoon Parsley flakes
2 teaspoons onion powder
1/2 teaspoon white pepper
1 teaspoon granulated garlic
1 teaspoon thyme leaf
1/2 teaspoon Rosemary leaf
1 teaspoon celery salt
1 teaspoon paprika
7 tablespoons butter or margarine
6 (4 oz.) pork chops

1. Combine all dry ingredients in a bowl and mix well.

2. Combine eggs and milk and whip with a wire whip until mixed thoroughly.

3. Dip pork chop in the egg wash and then into the bread mixture.

4. Pan fry on medium heat. Cook on one side for about five minutes then turn over and cook for another five minutes. Make sure internal temperature is 165 degrees.


Printable Recipe
BREAKFAST IN BED - STEPHANIE GODKE
02/07/2006
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Stuffed French Toast

1 loaf of French bread or Brioche
Softened cream cheese
Orange marmalade or other jam
12 eggs
1 cup cream
1 tsp vanilla


Beat the eggs and cream and add the vanilla and a dash of salt. Slice the French bread into double thick slices and make the pocket in the slice like a butterfly chop. Spread the softened cream cheese into the pocket and add a teaspoon or so of marmalade or fruit jam.

Dip the stuffed slices in the egg mixture and grill them on both sides. Refrigerate the slices until morning and microwave for 2-3 minutes to make sure they are warmed through and the cream cheese is melted. Serve with whipped butter and maple syrup.


Cappuccino Muffins with a Chocolate Ripple

Ripple mixture:

¼ cup flour
2 TBS brown sugar
1 tsp cinnamon
2 TBS butter
2 oz. chopped semi sweet chocolate

Batter:

2 TBS instant espresso powder
½ cup hot water
2 ½ cup flour
½ cup brown sugar
1 TBS baking powder
1 tsp cinnamon
½ tsp salt
2 eggs beaten
1 cup sour cream
1/3 cup butter melted
1 oz melted semi sweet chocolate

Mix the powdered coffee and hot water stir it into the eggs, sour cream, melted butter and melted chocolate. Sift together the dry ingredients and stir the wet ingredients into the dry. Be careful not to over mix this batter.

In paper muffin cups put ½ of the muffin batter and then a teaspoon of the ripple mixture. Top with the other ½ of the muffin batter and bake for 20 to 25 minutes at 400 degrees.


Printable Recipe
CAKES FROM RAW POTATOES - STEPHANIE GODKE
01/16/2006
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3 Large potatoes grated and pressed dry
3 TBS flour or potato starch
Butter
Salt
Sour cream

Stir the flour into the grated potatoes and fry in the butter until crisp. Salt and top with sour cream [we liked this with lots of caviar…but here that would cost too much for an everyday dish.]


Printable Recipe
CARIBBEAN YELLOW FIN TUNA W/ANAHEIM PEPPER SALSA - MIKE REEH
08/16/2006
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1 (8 oz.) yellow fin tuna steak
1-2 teaspoons Caribbean Jerk spice
Olive oil to coat skillet
Salt and black pepper to taste
1/4 cup or so Mango chutney
1 Anaheim pepper, chopped
1 tablespoon red onion, chopped
1 teaspoon jalapeno, chopped
1 tablespoon Boetje's mustard
1 lime - juice only
1 tablespoon coconut flavor rum (Parrot Bay)
1 tablespoon scallion
1 tablespoon toasted sesame for garnish

1. Lightly coat skillet with olive oil. Heat until hot to sear tuna.
2. Season steak with jerk seasoning and salt and pepper. Sear and turn down heat . Cook to your taste - I like medium to medium rare, about 135 degrees internal temperature.
3. Combine mango chutney, peppers, red onion, Boetje's mustard, lime juice, rum and scallions.
4. Slice tuna thin and arrange on a plate.
5. Pour salsa over and garnish with scallions and toasted sesame.

Printable Recipe
CHEESY TORTILLAS - KIM KIRCHHERR
10/12/2006
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Submitted by: Rachel
Servings: 4

Ingredients:

2 (8 inch) flour tortillas
2 tablespoons whole kernel corn, drained
4 ounces shredded Colby-Monterey Jack cheese
1 tomato, sliced

Directions:

Heat a flat grill or skillet to 350 degrees F (175 degrees C).

Layer a tortilla with the corn and cheese. Place the second tortilla on top.

Heat until the cheese is melted and both tortillas are slightly brown. Top with the tomato slice and serve.

Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".


Printable Recipe
CHICKEN CACCIATORI - VICTORIA FITZKAPPS
08/17/2006
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1 chicken cut up
3 T olive oil
1 lb fresh mushrooms cleaned, trimmed and sliced
1 medium onion , sliced
2 cloves garlic minced
1 cup hearty red wine
1 cup chicken stock
1 cup tomato sauce, either homemade or top quality store bought
1 teaspoon oregano leaves
1/4 teaspoon
red pepper flakes
3 bay leaves
Kosher salt to taste

Preheat oven to 400

Remove any excess fat from chicken, wash and pat dry with paper towels

Heat oil in large, deep, oven proof skillet over medium high heat. When it begins to smoke add only enough chicken pieces to fit in pan with out touching. Saute until well browned on both sides, about 4 minutes per side. transfer chicken to a platter and set aside while you complete browning all pieces.

Remove all chicken form pan. Add the onions to the drippings and saute about 3 minutes, add the garlic and mushrooms saute about 1 minute more.

Add the wine, chicken stock, tomato sauce herbs and salt and bring to a boil. Nestle the chicken into the skillet, leaving some parts above the liquid line, then transfer to the oven. Cook uncovered until the chicken is cooked through, about 30 minutes.

Remove and discard the bay leaves; taste and adjust seasoning. Serve immediately.





Printable Recipe
CHICKEN CORDON BLEU PIZZA - JOANNA LUND
01/17/2006
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1 (11-ounce) can Pillsbury refrigerated French loaf
1/2 cup Kraft Fat Free Ranch Dressing
2 tablespoons Kraft fat-free mayonnaise
1/2 teaspoon dried minced garlic
1/4 cup Oscar Mayer or Hormel Real Bacon Bits
1-1/2 cups (8 ounces) diced cooked chicken breast
1 full cup (6 ounces) diced Dubuque 97% fat-free ham or any extra-lean ham
1/4 cup finely chopped green onion
3/4 cup (3 ounces) shredded Kraft reduced-fat mozzarella cheese
4 (3/4-ounce) slices Kraft reduced-fat Swiss cheese, shredded

Preheat oven to 375 degrees. Spray a rimmed 10-by-15-inch baking pan with butter-flavored cooking spray. Unroll French loaf and pat into prepared baking pan and up sides of pan to form a rim. Lightly spray top of crust with butter-flavored cooking spray. Bake for 6 minutes. Meanwhile, in a medium bowl, combine Ranch dressing, mayonnaise, garlic, and bacon bits. Spread dressing mixture evenly over partially baked crust. Evenly sprinkle chicken, ham, and green onion over dressing mixture. Sprinkle mozzarella and Swiss cheese evenly over top. Continue baking for 8 to 12 minutes or until crust is golden brown and cheese is melted. Place baking pan on a wire rack and let set for 5 minutes. Cut into 8 servings.

HINT: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Serves 8 - Each serving equals:
HE: 2-1/2 Protein, 1 Bread, 1/4 Slider, 19 Optional Calories
260 Calories, 8 gm Fat, 23 gm Protein, 24 gm Carbohyrate,
854 mg Sodium, 198 mg Calcium, 1 gm Fiber
Diabetic Exchanges: 2-1/2 Meat, 1-1/2 Starch

Printable Recipe
CHICKEN CORN CHOWDER - JEFF GRUNDER
01/21/2006
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1/2 Lb of Diced Bacon
1 lb of diced peeled potatoes
2 cups of diced celery
1 med diced onion
1 lb of diced chicken
1 lb of whole kernel corn
¾ gallon water
4 Tbl. Chicken Base
1 lb Melted Margarine
1 lb flour
½ chopped parsley
½ qt heavy cream
Salt and pepper to taste

Render bacon in stock pot , drain fat. Add vegetables and chicken in the pot then add water, chicken base, corn, chicken meat. Bring to a light simmer until potatoes are tender.
Make a roux with margarine and flour in a skillet. Whip roux into soup till thickened. Finish with parsley and heavy cream.


Printable Recipe
CHICKEN POMADORA - JEFF GRUNDER
07/11/2006
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4 Cups of Cooked Pasta- Penne or Angel Hair
2 - 5oz of Chicken Breast - Cooked
2- T. of Olive Oil
1- T. Minced Garlic
1 Cup of Sliced Mushrooms ( Could use Portabella)
½ Cup of Chicken Stock
1 Cup of Chopped Fresh Tomatoes
2- 3 T. Fresh Basil- Chopped
Grated Parmesan

In a Medium saucepan heat olive oil and then add garlic and chicken into skillet. After 1-2 minutes add mushrooms, diced tomatoes, sauté for 1 minute. Then add chicken stock to deglaze; add pasta, basil, and sauté till pasta is hot. Serve by topping with grated parmesan.


Printable Recipe
CHILI RUBBED RIBEYES - JEFF GRUNDER
03/08/2006
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4 - 8 ounce Ribeyes
3 Table spoons of Chili Powder
2 Tablespoons of Paprika
¼ cup brown sugar
1 Table spoon garlic salt
1 Tablespoon onion Salt
1 teaspoon cumin
½ teaspoon cayenne pepper

Blend all Ingredients in a large bowl and then place steak and cover the steak well . In a Iron skillet preferable that is over a Med- hi heat blacken steaks till they are desired doneness.


Printable Recipe
CHILI-RUBBED CHICKEN W/MANGO PECAN CRUST - MIKE REEH
06/01/2006
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1 (8 oz) chicken breast
Olive oil to coat chicken
Seasoning (chili powder, dried cumin, garlic and Cajun spice)
1/4 cup Mango Chutney
1/4 cup red onion
1/2 lime juice
1 tablespoon chopped cilantro
1/4 cup bell pepper, chopped
1/4 cup pecan pieces
1 teaspoon chopped Jalapeno (optional)

Season chicken with chili power and cumin. Cook over medium heat in skillet or charbroil over medium coals on each side until firm and 165 degrees internal temp.

Mix mango and all other ingredients. Spoon sauce over chicken breast and lightly glaze under broiler being careful not to burn pecans.

Printable Recipe
CINCO DE MAYO - CARNE DE PUERCO CON CHILE VERDE
05/04/2006
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3 lb bonless Pork roast cut into 1/2 inch cubes
3/4 cup water
1 large onion chopped
5 cloves garlic chopped
48 oz tomatillas, quartered, roasted and pureed
16 oz canned greened chiles
Jalapeno peppers to taste
salt and pepper to taste
cilantro for garnish

In a heavy pot over a hot flame, cook the lean pork with the water, stirring until the water has evaporated and the pork begins to brown. Add onions and garlic and stir constantly until the onions are transparent.

Reduce the heat to a simmer and add tomatillos and canned chiles. Cover the pot and simmer slowly for about an hour, stirring occasionally to prevent sticking.

After an hour the chile verde should be pretty juicey, but not watery. Add a little water if it is too dry. Add salt and pepper to taste, and hot chiles to desired amount. (traditionally this is a spicy dish). Serve sprinkled with cilantro and with warm tortillas on the side.


Printable Recipe
CINCO DE MAYO - CEVICHE
05/04/2006
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Ceviche:

1 cup diced tilapia (or other mild white fish, sea bass is great!)
1/2 cup diced tomatoes
1/2 cup diced onion (red)
1 jalapeno peper minced
cilantro to taste
juice of 2 limes (or enough juice to coat the fish)
clamato juice to taste
salt to taste.

In a non-reactive bowl combine the first six ingredients, let sit for at least 1 hour. The acid in the lime juice cooks the fish. Add clamato juice and season to taste. Serve with crackers or home made tostadas.


Printable Recipe
COUSIN RICK'S DEER CABIN VENISON WRAPS
10/06/2006
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STAGE ONE:

2-4 pound venison roast, trimmed of fat
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon chopped garlic
1/2 tablespoon seasoned salt
1 sliced onion
1 package dry onion soup mix
1 cup beef broth

Place the venison roast in the crock-pot the night before deer camp. Pour the soy sauce and Worchestershire sauce on top of the roast. Sprinkle with chopped garlic, seasoned salt, and sliced onions. Pour 1-cup beef broth over all and cook for about 8-10 hours.

When finished cooking slice the roast into very thin strips. (Do this when the roast has cooled, you don't want to burn your trigger finger!) Place the sliced roast into a seal-tight container and refrigerate.

STAGE TWO:

Flour Tortillas
Onion
Red Bell Pepper
Fajita Seasonings
Sour Cream
Bacon, cooked

Brown the cooked roast meat in a skillet and add the seasonings, beef broth and simmer for about 5 minutes. Meanwhile, slice the onion and pepper. Build your venison wraps by adding sour cream, bacon slice, onions, and red pepper slice. Add a heaping spoonful of seasoned venison roast meat, wrap and serve, topped with salsa.

Printable Recipe
COUSIN RICK'S THANKSGIVING SMOKED TURKEY
11/17/2006
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Stage one - Smoked Turkey Brine

1 gallon water
1 cup Kosher salt or unionized salt
1/2 cup sugar
6 fresh tarragon leaves or 1/4 cup dried tarragon
1 teaspoon black pepper
1 - 10-12 pound turkey

The water I use unchlorinated, if you don't have easy access to good spring water. Boil it first, let the water cool and then add the other ingredients. Mix thoroughly. Place the turkey in a large non-metallic dish and cover completely with brine. Let sit in refrigerator for 24 hours. Remove the turkey from the brine and dry. Coat with olive oil and inject the bird with Cousin Rick's Spicy Injection Marinade.

COUSIN RICK'S SPICY INJECTION MARINADE:
1 cup olive oil
3 tablespoons cayenne pepper
3 tablespoons ground black pepper
3 tablespoons dried oregano
2 tablespoons garlic salt

Combine all the ingredients together and stir until the salt dissolves.

SMOKING A TURKEY:
Start with a 12-16 pound turkey (marinated in brine).
Inject the turkey with marinade.
Use a good fruitwood like cherry or apple.
Run the smoker at a temperature range of 220 degrees to 240 degrees.
Plan on 30 to 40 minutes per pound.

Smoked turkey has a different color and texture than oven roasted turkey. The meat may appear pink and have a smoother texture. This is normal. The smoking process causes a chemical change in the turkey that causes this color change.

As long as the turkey reaches an internal temperature of 165 degrees. Test the meat in at least two places and remember that turkey bones heat faster so keep the thermometer away from the bones and also note that white meat cooks faster than dark meat.

Note: The turkey you watched on the show was a 12-pounder. It took old Cousin Rick 7-1/2 hours to smoke. I use my Camp Chef Smoke Vault Smoker, some other smoker 's times will vary.


Printable Recipe
CRUNCHY CHICKEN SALAD PITA
07/10/2006
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Serving Size: ¾ cup
Yield: 5 servings

Ingredients
2 cups chunked cooked chicken
½ cup celery
¼ onion
½ cup grapes
1 small diced apple (leave the peel on)
¼ cup low-fat yogurt, plain
1 half whole grain pita

Instructions:
1. Use leftover cooked chicken, or cook enough chicken to make 2 cups of chicken pieces.
2. Chop the celery into small pieces.
3. Peel and chop ¼ of an onion.
4. Chop the apple into pieces. It's okay to leave the peel on the apple.
5. Cut the grapes in half.
6. Put all the ingredients in a large bowl. Stir together.
7. Serve on pita. Refrigerate if not eaten right away.

Nutrition Information Per Serving:
140 calories, 4.5 grams fat, 1g saturated fat, 50mg cholesterol, 65mg sodium, 9g carbohydrates, 1g dietary fiber, 6g sugar, 17g protein

% Nutrient Values:
4% vitamin A, 4% calcium, 20% vitamin C, 4% iron

Source: www.usda.gov (recipe finder)


Printable Recipe
CUBAN STUFFED PEPPERS - STEPHANIE GODKE
09/01/2006
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1 package black beans and rice prepared
1 small can Rotel tomatoes with diced green chilies drained
1TBS minced fresh cilantro
2 TBS fresh lime juice
1 lb chorizo sausage browned and crumbled
6 large multi-colored bell peppers
1 cup crumbled queso fresca cheese

Cut the peppers in half if large or if small cut off the tops and core them. Stir together the sausage, tomatoes, and the prepared rice with the seasonings. Blanche the peppers in boiling water for 2 minutes and drain. Stuff the peppers and top with cheese. Bake to melt the cheese or wrap and freeze for a winter meal.



Printable Recipe
DOWN HOME SHRIMP - CHEF RYSER
12/07/2006
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Ingredients:
4 U12 (12 shrimp per pound) Shrimp
½ cup heavy cream
Down Home Butter:
1 lb softened butter
1 tsp black pepper
½ tsp kosher salt
½ tsp thyme
½ tsp rosemary
1 tsp oregano
½ tsp minced garlic
½ tsp worcheshire sauce
2 Tbl Cajun seasoning
½ cup Guinness beer
Soften butter in mixing bowl, whip until smooth. Combine all dry ingredients and beer in separate
bowl. Add to whipped butter. Mix thoroughly.
In sauté pan, add 2 Tbl Down Home butter and 4 U12 shrimp. Sauté over medium heat until
cooked through. Add ½ cup heavy cream and cook until thickened.
Arrange shrimp around garlic mashed potatoes and pour remaining Down Home butter sauce over
the top. Garnish.
Makes 10 servings

1601 River Drive, Moline, Illinois 61265 p 309.762.4700 www.bassstreetchophouse.com

Printable Recipe
EASY MUFFULETTA SANDWICH - DONNA DOLAN
01/31/2006
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Serves 8.

½ cup Hy-Vee light Italian reduced-fat salad dressing
¼ cup Hy-Vee chopped black olives, drained
¼ cup chopped Hy-Vee green olives
1 (1 lb) round Italian or French loaf, 10 to 12 inches in diameter
½ pound DiLusso premium deli sliced turkey
¼ pound Hy-Vee sliced provolone cheese

1. In a small bowl, combine Italian salad dressing, black olives and green olives.

2. Cut bread in half horizontally with a serrated knife. Remove centers of each half to make room for the filling, leaving ½-inch-thick shell.

3. Spread half of the olive mixture in each half of bread, pressing down gently.

4. In the bottom half of the bread, layer turkey and cheese on top of the olive mixture. Cover with top half of bread.

5. Wrap tightly in plastic wrap. Refrigerate for 4 to 6 hours.

6. Let stand at room temperature for 30 minutes before cutting into wedges.

Nutrition Facts per serving: 260 calories, 8 g fat, 3 g saturated fat, 20 mg cholesterol, 860 mg sodium, 30 g carbohydrates, 1 g fiber, 2 g sugar, 15 g protein.

Daily Values: 2% vitamin A, 0% vitamin C, 10% calcium, 10% iron.


Donna Dolan represents Hy-Vee as a nutrition expert working throughout the community to promote healthy eating and nutrition. Donna is a Registered Dietitian and member of the American Dietetic Association.




Printable Recipe
FILET OF BEEF W/WILD MOREL MUSHROOMS - MIKE REEH
04/27/2006
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One 8 oz. beef tenderloin, cut in 1/2
1 tablespoon olive oil
1 tablespoon chopped red onion
4-5 morel mushrooms, cut lengthwise*
1 tablespoon Boetje's mustard
1 oz. Cognac
1/2 cup good gravy or demi glace
2 oz. heavy cream

1. Split tenderloin into 2 pieces and season with salt and pepper.
2. Saute beef on each side to desired doneness and remove to warm plate.
3. To pan add chopped red onion, morel mushrooms and quickly saute until mushrooms are tender.
4. Flambe w/cognac. Add gravy or demi glace and Boetje's mustard and simmer.
5. Finish with heavy cream and serve over meat.

*Use lots of mushrooms.

Printable Recipe
FIVE-CAN CASSEROLE
09/19/2006
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Submitted by: Rivermont Collegiate

2 small cans boned chicken
1 can chicken and rice soup
1 can cream of mushroom soup
1 can / bag chow mein noodles
1 small can Pet milk
½ C minute rice (uncooked)

Mix together and place in a greased baking dish. May top with crushed potato chips. Bake 1 hour at 350°. Serves 8.


Printable Recipe
FRENCH CANADIAN TORTIERRE - VICTORIA FITZKAPPS
09/14/2006
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1 medium onion thinly sliced
1 Tbs butter
1 lb spicy italian sausage
1 lb ground meat
1 cup mashed potatoes
1 double pie crust

Melt butter in skillet over medium heat, add onions and brown until soft, transluscent and brown. Add sausage and ground meat. Cook until all the fat has been rendered, (if using game you may need to add extra fat). Put meat and onion mixture into a bowl and mix with potatoes. Put one crust in bottom of pie plate,, fill with meat and potato mixture. Top with second crust, crimp edges, cut vents and decorate as desired. Bake at 375 until crust is cooked and brown. Serve with vegetables and salad.


Printable Recipe
FRENCH CUT LAMB CHOPS - MIKE REEH
08/31/2006
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With Honey Mustard Herb Sauce

4 ea. Bone-in lamb chops
1/4 cup honey
1/4 cup Dijon mustard
1 tablespoon Boetje's mustard
1 tablespoon fresh garlic
Black pepper
1 tablespoon fresh Rosemary*
1 teaspoon fresh basil*
1 lemon - juice only
Olive oil to brush chops

*Chop rosemary and basil together.

Combine all ingredients. Refrigerate overnight and baste chops while cooking.

Printable Recipe
FRUITY CHICKEN ROLL-UPS
06/15/2006
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Serves 3

All you need:
1 ripe medium California nectarine, pitted, chopped
2 tablespoons minced red onion
2 tablespoons minced red bell pepper
1 tablespoon snipped cilantro
1 teaspoon lime juice
6 tablespoons whipped cream cheese
1 (6 oz.) package Southwestern-style seasoned chicken strips
1/3 cup shredded romaine lettuce
3 (8-inch) whole wheat flour tortillas

All you do:
1. In a small bowl, stir together nectarine, onion, bell pepper, cilantro and lime juice.
2. Spread equal amounts of cream cheese, chicken, lettuce and nectarine mixture on each tortilla.
3. Roll up tightly and wrap inplastic wrap. Refrigerate until ready to serve.

Nutrition Facts: 270 calories, 12 g fat, 6 g saturated, 0 g trans fat, 60 mg cholesterol, 820 mg sodium, 24 g carbohydrates, 2 g fiber, 6 g sugar, 16 g protein

Daily Values: 15% vitamin A, 30% vitamin C, 2% calcium, 8% iron.

Source: www.ripenready.com

Printable Recipe
GREEK GROUPER
06/28/2006
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Six 4-6 oz. Grouper fillets
2 tablespoons olive oil
1 tablespoon fresh garlic, minced
Juice from 1 fresh lemon
1 medium onion, diced
2 tablespoons parsley
1 teaspoon ground black pepper
3 medium tomatoes, diced
1 bay leaf
1 teaspoon Rosemary
3/4 cup white wine

1. Preheat oven to 350 degrees.
2. Spray sheet tray with Pam Cooking Oil.
3. Place grouper on a sheet tray.
4. In a saute pan add olive oil.
5. Saute onion and garlic on a medium heat for about 5 minutes.
6. Add tomatoes, lemon juice, parsley, pepper, bay leaf, rosemary and wine. Simmer for 20 minutes.
7. Bake the grouper 15 to 20 minutes or until the internal temperature ins 145 degrees.
8. Place fish on a plate and spread mixture over the top of fish.
9. Serve with rice or couscous.

Recipe by: Chef Scott
Genesis Health System Illini Campus

Printable Recipe
GRILLED CHEESE DELUXE - STEPHANIE GODKE
03/14/2006
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Makes 4 sandwiches

8 thick slices of rich egg brioche or country sour dough bread

Butter for both sides of each piece of bread

4 slices of Havarti cheese
8 slices of Brie cheese
4 slices of Gruyere cheese

1 large sweet Vidalia or Peruvian onion sliced thin
2 TBS grainy brown mustard
4 TBS butter

Sauté and caramelize the onion in the butter and add the mustard.

Butter the bread on both sides of each slice layer with the cheese and spread on some caramelized onion with mustard and top with bread and grill on both sides on a medium hot grill until the cheeses are melted and the bread is golden brown.


Printable Recipe
GRILLED CHICKEN AND SHRIMP - HAPPY DIABETIC CHEF
03/23/2006
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What more can I say? This is food of love!


2 t. EVOO (extra virgin olive oil)
4 cooked shrimp
3 ounces of grilled chicken
1 cloves garlic
Fresh tomatoes
2 T hoison*
3 mushrooms
Broccoli
Ground black pepper to taste
I cup whole wheat pasta

In a large skillet, heat oil to medium high. Stir-fry shrimp and chicken. Add garlic; cook until soft and golden. Stir in tomates, broccoli, mushrooms and hosin . When mixture is hot, reduce heat to medium; toss in the pasta. Simmer a few minutes to heat through.

*found in the oriental section of most grocery stores



Printable Recipe
HUNTER STYLE PORK CHOPS - MIKE REEH
01/05/2006
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Two 4 oz. pork chops (pounded thin)
1 oz. butter or cooking oil
Seasoned flour - dredge before pan frying
1/4 cup fine chopped onion - red or white
1/2 cup thin or thick cut mushrooms
1/4 cup thin or thick cut green pepper
1/4 cup fresh diced tomatoes
2 oz. Madeira cooking wine
Salt and pepper to taste
1 cup good beef or pork gravy

1. Cut pork chops from boneless pork loin and pound with cleaver to thin out.

2. Heat butter in the skillet to medium hot. Add breaded pork chops to pan. Brown on each side and remove.

3. To the pan add onion, mushrooms, tomato, green pepper and quickly saute.

4. Add Madeira, salt and pepper.

5. Add gravy and bring to a simmer. Serve sauce over pork chops.

Printable Recipe
ITALIAN BEEF - DONNA DUVALL
09/11/2006
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3 pounds beef arm roast
1/2 11.5 oz jar pepperoncini peppers
1 cup beef broth -- divided
1 tablespoon onion flakes
1 tablespoon flour

Drain peppers, reserving liquid; slice into 1/2" slices.

Place roast in crock pot and add peppers and 1/2 cup of juice, onion
flakes and 1/2 cup beef broth. Cook on low for 7-8 hours.

Remove roast to a cutting board and cool slightly. Shred with two
forks, and place in a container.

Remove liquid in the crock pot to a sauce pan. Stir together flour and
remaining 1/2 cup of broth; mix into cooking liquid. Cook over medium
heat, stirring occasionally until sauce is thickened and slightly
reduced.

Stir the sauce into the shredded meat. Cover and refrigerate until
ready to use.





Printable Recipe
KULEBYAKA W/MUSHROOM & CABBAGE - STEPHANIE GODKE
01/16/2006
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Soak dried mushrooms in hot water 3-4 hours. Boil them in the same water until softened and the water reduced. Chop or grind them in a food grinder. Add some fat to the pan and fry the mushrooms and finely chopped cabbage and onion. Add some flour [a TBS or so] salt and pepper. Continue to fry until the mixture is slightly browned. Wrap the mixture in dough and boil in stock or bake in 350 degree oven until the dough is golden brown. Serve with course brown mustard or vinegar or salted sour cream.

The Dough

2 lbs pastry flour
15 oz. butter or lard
10 oz. sour cream
4 oz. sugar
1 tsp salt

Cut the butter or lard into the flour, sugar and salt. Stir in the sour cream and knead the dough until smooth. Divide the dough into two balls and let them raise covered with a warm wet towel for an hour or so. Roll out the dough into two disks to cover the filling. OR make many small disks to make individual kulebyaka. This makes a large enough batch to cover a 2 ½ pound batch of the mushroom and cabbage filling.


Printable Recipe
LIGHT MY FIRE CHILI - JOANNA LUND
01/30/2006
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Serves 6 (1-1/2 cups)

1 (12-ounce) package Boco Meatless Ground Burger
1 cup chopped onion
1 cup chopped green bell pepper
1 (15-ounce) can diced tomatoes, undrained
1 (8-ounce) can Hunt's Tomato Sauce
2 cups reduced-sodium tomato juice
1/2 cup chunky salsa (mild, medium, or hot)
1 (15-ounce) can Eden Organic Black Soy Beans, rinsed and drained
1 tablespoon chili seasoning
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper

In a large saucepan sprayed with butter-flavored cooking spray, saute ground burger, onion, and green pepper for 5 minutes. Add undrained tomatoes, tomato sauce, and tomato juice. Mix well to combine. Stir in salsa, black soy beans, chili seasoning, parsley flakes, and black pepper. Bring mixture to a boil. Lower heat and simmer for 25 to 30 minutes, stirring occasionally.

HINT: For those like me who like a "sweeter" chili, stir in 1 to 2 tablespoons Splenda Granular when adding salsa.

Each serving equals:
HE: 2-1/2 Vegetable, 2 Protein, 1/2 Bread
203 Calories, 3 gm Fat, 20 gm Protein,
24 gm Carbohydrate, 768 mg Sodium,
117 mg Calcium, 9 gm Fiber
DIABETIC EXCHANGES: 2-1/2 Vegetable, 2 Meat, 1 Starch/Carbohydrate

Printable Recipe
MEDITERRANEAN STUFFED PEPPERS - STEPHANIE GODKE
09/01/2006
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1 package of couscous prepared
1 diced red onion
1 diced seeded tomato or 1 cup of canned diced
1 small can black olive slices
¼ tsp oregano
1 TBS chopped parsley
Juice of one lemon
1 clove garlic
1 package of feta crumbles
1 lb. browned hamburger or lamb

Cut 6 large bell peppers in half thru the stem. Blanche in boiling water for 2 minutes. Stir together the ingredients for the stuffing and pack it into the pepper halves. Bake or microwave to heat the filling and melt the feta. Wrap and freeze a couple of them for a quick winter supper.
Serve with a salad and some warm pita bread with an olive oil and garlic dip.


Printable Recipe
MONTEREY JACK PITA PIZZA - NIKKI STAHR
04/04/2006
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Recipe created by 3-A-Day of Dairy

Makes 2 servings
Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:

1 (6-inch) whole wheat pita bread
1/2 cup shredded reduced-fat Monterey Jack or Mozzarella cheese
2 (1/8-inch thick) slices cooked deli chicken (1 ounce each), cut into strips
1/2 cup diced fresh pineapple or canned pineapple tidbits in its own juice, drained
3 teaspoons pizza or pasta sauce
2 teaspoons finely chopped green onion
chopped parsley for garnish (optional)

Preheat oven to 375 degrees Fahrenheit.

Split pita into 2 rounds by placing pita flat on work surface and carefully cutting around the edge. Separate the 2 rounds and place, cut side up, on a work surface.

Spread each pita round with 1 1/2 teaspoons of pizza sauce. Top each pita with half of the cheese, chicken, pineapple, onion and parsley, if desired.

Bake for 8-10 minutes or until cheese is melted and edges are browned.

Nutrition Facts per serving for main dish recipe

Calories 230
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 40 mg
Sodium 700 mg
Calcium 25% Daily Value
Protein 20 g (9 grams from dairy)
Carbohydrates 24 g
Dietary Fiber 3 g


Printable Recipe
O'MELIA'S PEPPER STEAK - MIKE REEH
01/12/2006
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1 tablespoon corn oil or butter
8 oz. center cut sirloin/strips
1/4 cup chopped onion
1/2 cup sliced mushrooms
1/4 cup sliced large green onions
1/2 ea. bell pepper, cut medium pieces
1/2 cup good brown sauce
Soy sauce to taste
Marsala, Madeira or red wine to taste - optional
Fresh ground black pepper
Garnish with quartered tomato

Heat oil. Add meat and sear. Stir fry all vegetables until crisp. Add cooking wine. Add brown sauce. Heat and serve in casserole and garnish with tomato.

Printable Recipe
ONE POT WONDERS - STEPHANIE GODKE
02/03/2006
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Braising is a good way to use economy cuts of meat and make rich tasty meals for less money.

Best cuts:

Beef short ribs, beef sirloin roast, beef chuck cuts, beef brisket, shanks
Pork hocks, fresh pork ham, pork butt/shoulder
Lamb shanks
Roaster chickens

Start the braise with a hot heavy pan with some oil and some flavor [i.e. onion or garlic]. Brown the meat on all sides then remove it to a warm holding pan.

Stir in some chopped veggies go with groups that compliment each other. 1. Onion, carrot, celery. 2. Onion, garlic, peppers, tomato 3. Sweet onion, ginger, tomato. The choices are numerous.

After the veggies are softened add some braising liquid with some acid. Wine, wine vinegar, tomato juice, pineapple juice, beer or other slightly acid liquid to come at least ½ way up the meat.

Add the browned meat back to the pot and cover. Cook and simmer for a couple hours or until the meat is fork tender. Strain the sauce with a slotted spoon and serve with a starch and the braised meats.

BEEF SHANKS JERK STYLE:

In a heavy pan heat 2 TBS olive oil and 3 cloves of garlic. Brown the shanks on both sides and remove from pan. Add one whole sweet onion, 1 cup celery, one yellow pepper and a dash of ground ginger. Sauté the veggies until softened. Add 1 cup pineapple juice, 1/3 cup diced tomatoes and 2 tsp jerk seasonings. Put the shanks back in the pot and simmer for 2-3 hours. Serve with cooked rice that has been seasoned with jerk seasonings or with garlic, onion and peppers.






Printable Recipe
PAN FRIED BASA W/SHRIMP ETOUFFEE - MIKE REEH
05/25/2006
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1 (8010 oz) Basa fillet
1 tablespoon butter to saute
1 teaspoon fresh garlic
1/4 cup chopped bell pepper
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup tomato
1/4 cup dry white wine
1/2 cup chicken or seafood stock
1 teaspoon Cajun spice (or hotter if you like)
3 each 16-20 ct shrimp
Green onions for garnish

Dredge Basa fillet in seasoned flour and quickly saute in 10" nonstick skillet.

Add shrimp and remove after two minutes on each side. Place shrimp over Basa fillet.

To the pan add fresh garlic, pepper, celery, onion, tomato, wine, chicken stock and Cajun spice. Bring this mixture to a simmer and lightly thicken with roux or cornstarch and water. Immediately pour sauce over fish and shrimp and garnish with green onion.

Printable Recipe
PEPPER SEARED CABERNET PORK CHOPS - MIKE REEH
06/14/2006
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3 (3 oz. ea.) boneless chops
Pepper to rub on chops
1 tablespoon or so of oil
1 cup sliced mushrooms
1/2 cup fresh tomatoes
1/4 cup green onions
1/4 cup Cabernet
1 teaspoon fresh garlic
1/2 cup good brown sauce

Season chops on each side.

Sear in skillet - do not overcook.

Remove chops.

Add mushroom, tomato, green onion and saute.

Deglaze with good Cabernet.

Add garlic and brown sauce.

Serve over chops and granish with green onions.

Printable Recipe
PITTSBURG BLACK & BLEU FILET - MIKE REEH
02/01/2006
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Two 4 oz. beef tenderloin filets
1 oz. butter
1 tablespoon chopped red onion
1/2 cup thin sliced mushrooms
1 oz. Madeira wine
4 oz. good brown sauce or gravy
1/4 cup bleu cheese crumbles
1 teaspoon black pepper
Green onion, sliced, for garnish

1. Season filets with black pepper.
2. Heat skillet until hot; sear filets rare!
3. Remove from skillet, add mushrooms and saute.
4. Deglaze with Madeira wine and reduce until almost dry.
5. Add brown sauce and heat.
6. Pour mushroom sauce on plate and over meat. Top with crumbled bleu cheese and sliced green onion.

Printable Recipe
PORK MEDALLIONS WITH APPLE AND PEAR
10/13/2006
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4 (3 ounce) pork medallions
All-purpose flour for dredging
Salt and pepper to taste
2 tablespoons butter
2 tablespoons finely minced onion
1/4 cup apple, pear or plain brandy
1 unpeeled pear, cored and finely chopped
1/4 cup heavy cream
4 ounces cream cheese

Instructions:

Dredge the medallions in flour and season with salt and pepper to taste. Saute the medallions in the butter for approximately 2 to 3 minutes per side. Remove from the skillet and set in a warm place.

Add the onion to the skillet and caramelize slightly. Flambe with the brandy.

Add the apple, pear and heavy cream. Bring to a boil. Stir in the cream cheese and heat thoroughly; do not boil.

Arrange the medallions on a plate and spoon the sauce over the top.

Yield: 4 servings



Printable Recipe
PORK PARMESAN - JEFF GRUNDER
09/26/2006
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4-5ounce pork cutlets- tenderized
1 cup of flour
2 eggs - beaten with ½ cup milk added
1 cup of parmesan cheese - grated
1 cup of Italian bread crumbs
Fryer with canola oil

Marinara Sauce

2 T of minced garlic
2 T olive oil
2 can of tomato sauce
1 can of diced tomatoes
1 cup of tomato paste
4 T fresh basil
2 T red wine
½ cup of chicken stock

In a large skillet put olive oil, garlic and sauté for 2- minutes over a medium heat add all other ingredients and cook for 1 hour .
Bread the pork cutlets by dredging them in flour then egg mixture and finally into the bowl of cheese and bread crumbs mixed together coat thoroughly and set aside till they are all breaded then fry them for about 5 minutes or till done on the inside. Top the pork cutlet with the marinara and melt mozzarella cheese on top





Printable Recipe
PORTABELLA PIZZA
11/09/2006
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2 portabella mushrooms
4 ounces of Italian sausage
4 slices of Mozzarella cheese
2 ounces of marinara sauce
Pinch of Parmesan cheese
Pinch of Italian seasoning
Pinch of chopped parsley

In medium saucepan over medium heat add butter and saute portabella mushrooms. Add four ounces of au jus, cook until mushrooms are tender. Remove from pan and place on skillet. In microwave heat four ounces of Italian sauage for two minutes. Remove and stuff each portabella mushroom. Place two slices of mozzarella cheese on each side. Dust lightly with Parmesan cheese, Italian seasoning, and parsley. Place under broiler until cheese is melted.

ASSEMBLY:

Remove and serve on a large round plate. Heat marinara in microwave for 15 seconds to serve with dish.

Printable Recipe
PRIME BEEF FESTIVAL CLASSIC DINNER STEAK
09/05/2006
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Steak - Porterhouse, T-bone, Sirloin or Ribeye (1-1/2 inches thick)
1 tablespoon dried mustard
1 tablespoon Kosher salt
2 tablespoons dried (3 tablespoons fresh) rosemary
4 tablespoons course ground black pepper
3-1/2 tablespoons olive oil
1/2 tablespoon butter
2 tablespoons shallots, finely chopped
1/2 cup red wine

To prepare the meat, first blot it dry with a paper towel. On each side, pat in 1/2 tablespoon of dried mustard, 1/2 tablespoon Kosher salt, and a dash of ground pepper. Take half of the rosemary, if dry, grind up in your hands, and pat onto the meat so that it sticks. Flip over the meat and do the same for the other side.

Place the steak into a large gallon-sized zip storage bag and drizzle approximately 1 tablespoon of olive oil on each side. Massage the back to work the oil onto the meat and put in the fridge to marinate - 2-3 hours is ideal.

About 15 minutes before cooking, take the steak out to let it warm up a bit. Put a heavy, oven-safe pan on a burner and turn the heat up to high. Preheat your oven to 400 degrees. Place 1/2 tablespoon butter and 1/2 tablespoon olive oil in the pan. Take the steak out and coat one side with black pepper, so the entire side is covered. Place that side down in the pan. As it starts cooking, coat the exposed side with pepper. Cook for 3 minutes (4 minutes if the steak is 1-1/2 inches thick). Turn and cook for another 3-4 minutes.

Now place the pan in the oven and roast for 8-10 minutes, until the center of the steak gets a little firm. Pull the pan from the oven and place the steak on a cutting board to rest and drizzle about 1 tablespoon olive oil over the steak.

Place the pan on the burner (high heat) and drop in the shallots and use a wooden spoon to loosen the cooked-on bits. When the shallots start turning color at the edges, add in the 1/2 cup of red wine. Stir and reduce the sauce until the wine turns dark and you've got less that a quarter cup remaining.

Place your steak on a plate. If you are serving several people, slice the steak across the grain, otherwise just leave it be. Drizzle the sauce over the steak, pour yourself a glass of wine and enjoy.

Great sides for this simple meal include risotto, artichokes or grilled vegetables.


Printable Recipe
QUICK AND EASY ACORN SQUASH - STEPHANIE GODKE
11/22/2006
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Quick and Easy Acorn Squash

1 medium acorn squash
Butter and brown sugar

Poke several holes in the skin of the squash and put it in the microwave oven for 10 to 12 minutes. Remove the squash and cut it open into halves. Put in some butter and brown sugar and cover the inside completely. Cut the squash into wedges and serve.





Printable Recipe
ROASTED RACK OF PORK - JEFF GRUNDER
01/06/2006
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Roasted Rack of Pork with a Bacon and Porcini Mushroom Sauce

RACK OF PORK:
3 Cloves of Garlic
2 Shallots
3 Tablespoons of Olive Oil
2 Tablespoons of Chopped fresh Rosemary
2 Tablespoons of Choppes Fresh Sage
2 Table spoons of Kosher Salt
2 Tablespoons of Black Pepper
8 lbs of Bone in Porkloin

Chop garlic and quarter shallots and put in a food processor or blender along with next 5 ingredients , blend until a paste forms. Arrange the pork in a roasting pan make 6-8 1 inch slits on the fat side. Rub some of the paste into the slits and rub the remaining paste all over the pork loin. Roast in a 375 degree oven about 1 hour or until 140 degrees intenal tempature. Let rest for 20 minutes until cutting.

PORCINI AND BACON SAUCE:
4 onuces of Porcini Mushrooms
¼ lb of Applewood Smoked Bacon- chopped
9 cloves of Garlic - sliced thinly
2 Shallots - sliced thinly
1 lb of Button Mushrooms- sliced
3 cups of Red Wine
4 cups of Chicken Stock
1 Cup of Beef Stock
1 large sprig of Fresh Rosemary
¼ Cup of Chilled Butter

In a large sauté pan sauté bacon until golden brown, add garlic , and shallots; sauté for about 2-3 minutes. Then add mushrooms and sauté for about 6 minutes add wine ; boil for 15 minutes . Mix in all stocks. Return to a boil reduce till the sauce is ½ about 1 ½ hours - skim fat from the top as it boils; add rosemary add boil for 3 minutes and discard rosemary. Add sauce to the roasting pan and scrap all the the drippings in to the sauce. Whisk in butter and salt and pepper to taste

Cut chops between the bones and plate with sauce.


Printable Recipe
SALMON TUSCANY W/FENNEL COUS COUS
01/04/2006
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(A bacon wrapped Atlantic salmon filet with brown butter lemon sauce atop fennel cous cous)

SALMON:
1 tablespoon olive oil
3 tablespoons butter
8 slices smoked bacon
Four 6-7 oz. salmon filets
Salt and pepper

1. Season salmon filets lightly with salt and pepper and wrap each with two slices of bacon, overlapping them slightly.
2. Preheat saute pan and add olive oil.
3. Place salmon in the pan with the overlapping bacon side down. Allow salmon to cook over medium heat for 2-3 minutes on each side.
4. Turn filets over once more and add butter and baste for 1 minute.

COUS COUS:
1 tablespoon olive oil
1 tablespoon butter
1 shallot, minced fine
1/2 small bulb of fennel, diced medium
1 rib of celery, diced medium
1 small red pepper, diced medium
1/2 oz. Pernod
3 cups chicken stock
2 tablespoons chopped parsley
2 green onions, minced
Salt and pepper

1. Preheat saucepan, adding olive oil and butter. Add shallots and sweat for 2 minutes over medium-low heat.
2. Add fennel, red pepper and celery. Sweat for another two minutes then season with salt and pepper. Deglaze saucepan with Pernod, cook au sec.
3. Add cous cous and stir until evenly coated with sauteed mixture.
4. Slowly stir in chicken (vegetable optional) stock, cover and remove from heat.
5. Let stand for 4-5 minutes to absorb stock. Uncover and fluff cous cous with a fork. Mix in parsley and green onions.

Printable Recipe
SCAMPI CONTADINA - MIKE REEH
03/30/2006
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6 lg. shrimp
1 tablespoon olive oil
1 tablespoon fresh garlic
1/4 cup diced tomato
1/2 cup sliced mushrooms
1 tablespoon chopped parsley
1/4 cup dry white wine
1/4 cup Parmesan cheese

1. Slice and dice vegetables.

2. Heat skillet with 1 tablespoon olive oil.

3. Add mushrooms, tomato, garlic and shrimp. Saute until all veggies are tender and shrimp is cooked.

4. Add white wine, pepper and parsley. Remove to plate and garnish with Parmesan cheese.


Printable Recipe
SEAFOOD MAC AND CHEESE - STEPHANIE GODKE
03/14/2006
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2 CUPS DRY ELBOW MAC, COOKED AND DRAINED
2 CUPS SHREDDED CHEDDAR [SHARP]
1 CUP GRUYERE CHEESE SHREDDED
4 OZ CREAM CHEESE
1 CUP SHREDDED PARMESAN OR ASSIAGO
2 CUPS CREAM HEATED

Melt the cheeses in the cream and stir until smooth. A double boiler works best. Hold mixture in oven to keep warm.

2 TBS oil
4 whole shallots minced
1 cup red bell pepper chopped
2 cups cubed raw seafood [lobster, shrimp, scallops and crab]
½ cup bread crumbs
½ cup mixed cilantro and parsley minced
Salt and pepper to taste


Sauté the shallots in the oil and add the red peppers. After the peppers are softened add the seafood and quickly stir and cook until just beginning to be opaque. Stir the seafood mixture into the drained pasta and add the cheese sauce. Put all of this into one large or 6 small individual ramekins. Sprinkle on the crumbs and herbs. Dot the top with butter. Bake at 350 until bubbly and warm thru and the crumbs are golden brown.


Printable Recipe
SHRIMP IN CHAMPAGNE SAUCE W/PASTA - STEPHANIE GODKE
01/10/2006
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1 cup sliced mushrooms
1TBS Olive oil
1 LB medium shrimp
1 ½ cup white wine or Champagne
2 TBS minced green onions or shallots
2 diced plumb tomatoes
1 cup heavy cream
1 LB pasta
3 TBS chopped parsley

Salt and white pepper to taste

Sauté the mushrooms in oil until soft and dried out. Remove from pan. Combine the shrimp and champagne and sauté. Take the cooked shrimp out and add the onion or shallot and the tomatoes. Boil to reduce the liquid and all the heavy cream and boil until thickened. Adjust the seasoning and add the shrimp and mushrooms. Toss with cooked pasta.

BASIC PROCESSOR PASTA

1 cup unbleached flour
1 cup semolina flour
1 tsp salt
1 TBS olive oil
1 ½ TBS water
3 eggs beaten with the water and olive oil

Pulse the flours and salt in processor. Then slowly stream in the liquid while the processor is running. When the dough comes together in a rough ball take it out of the processor and let it rest for 10 minutes.

Start rolling the dough in the smooth rollers of the pasta machine. Take the thickness down with each smooth roll. Use the cutting rollers only after you have reached the desired thickness. AFTER successful rolling and cutting either refrigerate or freeze the pasta.

To cook use plenty of salted boiling water and cook only 3-5 minutes or so.



Printable Recipe
SLOW COOKER FRESH VEGGIE LASAGNA - NIKKI STAHR
02/02/2006
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Recipe created by 3-A-Day™ of Dairy

Makes 6 servings
Prep time: 20 minutes
Cook time: 4-5 hours

Ingredients:

nonstick cooking spray
1 1/2 cups Mozzarella cheese, shredded
1/2 cup part-skim Ricotta cheese
1/3 cup Parmesan cheese, grated
1 egg, lightly beaten
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup low-sodium, fat-free marinara sauce (plus additional for serving)
1 medium zucchini, diced
4 no-boil lasagna noodles
1 bag baby spinach
1 cup thinly sliced mushrooms
fresh basil leaves (optional)

Spray crockery pot of slow cooker with nonstick cooking spray; set aside. In a small bowl, mix together Mozzarella, Ricotta, Parmesan, egg, oregano and garlic powder.

Spread 2 tablespoons of pasta sauce in bottom of pot. Sprinkle 1/2 of zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover cheese. Spread 2 tablespoons of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a basil leaf, if desired.

Yield: 1 1/4 cups, per serving

Nutrition Facts per serving for main dish recipe

Calories: 240
Total Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 60 mg
Sodium: 380 mg
Calcium: 35% Daily Value
Protein: 16 g (11.4 g dairy protein)
Carbohydrates: 21 g
Dietary Fiber: 3 g



Printable Recipe
SMOKED SALMON CANAPES
10/02/2006
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Serves 8

8 wedges of The Laughing Cow Light and Creamy Swiss Original Cheese
1/4 cup smoked salmon spread (found in Hy-Vee meat departments)
2 teaspoons freshly chopped dill
1/8 teaspoon freshly ground black pepper
1/2 seedless cucumber cut into 1/4" thick slices
For garnish, fresh dill, optional

Directions:
1. Combine cheese wedges, smoked salmon, dill and black pepper in medium bowl.
2. Divide mixtures evenly on top of each cucumber slice. Garnish with sprig of dill, if desired.

Nutrition Information per serving:
Calories 44, Protein 4g, Carbohydrate 2g, Fiber 0g, Sugar 1g, Fat 2g, Saturated Fat 1g, Cholesterol 11mg, Calcium 60mg, Sodium 350mg

Substitions/Suggestions: Substitute with The Laughing Cow Light Creamy Garlic and Herb Cheese. Spred on endive spears or crackers.

Source: www.thelaughingcow.com

Printable Recipe
SMOKED SHRIMP AND BLUE CHEESE GRIT TOWER
02/08/2006
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Ingredients and Preparation:

4 black tiger shrimp, peeled and deveined
¼ cup honey
¼ cup maple syrup
1 tbsp chipotle puree
1 tsp liquid smoke
To taste cracked pepper

Combine all ingredients, except liquid smoke, and divide by half into mixing bowl and saucepan. Add liquid smoke into mixing bowl and marinate shrimp. Place saucepan on stove at medium heat and reduce until syrup consistency is achieved.

¼ cup quick grits
1 cup chicken stock
1 tbsp butter
1 tbsp onion, minced
1 tsp garlic, minced
1 tsp turmeric
¼ cup blue cheese

Place butter in saucepan and sweat onion and garlic. Add chicken stock and turmeric and bring to a boil. Add grits in a stream and cook on low heat for approximately 8 minutes, fold in blue cheese and stir until cheese is melted and combined.

4 slices bacon
¼ cup vegetable oil

Cut bacon into thin strips and render in oil over medium heat until bacon is crisp, drain off and save bacon fat.

2 cups spinach leaves
1 tsp garlic, minced
To taste salt and pepper

In sauté pan sweat garlic in bacon fat, add spinach, wilt and season. Strain excess liquid from spinach. Sauté shrimp in bacon fat until firm and cooked through.

Assembly:

Using a 1½ inch PVC mold, layer the grits in first, spinach, bacon and grits again in the center of a plate. Top with 2 shrimp and un-mold. Drizzle syrup around the plate.








Printable Recipe
SMOTHERED CABERNET PORK CHOPS - MIKE REEH
10/19/2006
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Three 3 oz. pork cutlets - center cut, loin end
1 oz. olive oil
1 teaspoon fresh garlic
Salt and pepper to taste
1/4 to 1/2 cup portobella mushrooms
1/4 cup diced tomato
1/4 cup green onions
1/4 cup Cabernet Sauvignon
3/4 cup Darn Good Brown Sauce

1. Heat 12" skillet.
2. Add oil.
3. Sear pork chops on each side and remove at medium doneness (155 degrees internal temperature).
4. Build sauce in pan - add portobella mushrooms, green onion, garlic, tomato, salt and pepper to taste.
5. Deglaze with Cabernet and reduce slightly. Add brown sauce, heat and serve over pork.

Enjoy!

Printable Recipe
SPICY SOUTHWESTERN STIR-FRY - MIKE REEH
08/24/2006
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4 large sea scallops
4 large shrimp
1 ea. Anaheim pepper
1/2 oz. olive oil
1 tablespoon garlic
1 tablespoon cilantro, chopped
1/2 lime juice
1 ea. yellow tomato
2 ea. mushrooms
Salt and pepper
White wine as needed (2 oz.)
1/2 cup sweet corn, if desired
1 teaspoon chopped jalapeno pepper

This is a fun summer garden stir- fry.

In a 10" skillet heat the olive oil. Add shrimp, scallops, garlic, peppers, yellow tomato, mushrooms, lime juice, corn, and cilantro. Deglaze with a little white wine.

Serve in a large bowl and enjoy...summer's going fast!!

Printable Recipe
STEAK AU POIVRE - MIKE REEH
05/19/2006
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2 (4 oz. each) beef tenderloins
1 oz. butter
2 tablespoons chopped shallots
1 tablespoon green peppercorns
1 oz. cognac
4 oz. heavy cream
4 oz. veal sauce or demi glace
1 tablespoon chopped parsley

1. Saute beef in butter in very hot skillet to sear meat.
2. Remove meat and saute shallots.
3. Add green peppercorns and flambe with cognac.
4. To pan add heavy cream and reduce.
5. Finish with demi glace or veal sauce and serve sauce over.

Printable Recipe
STUFFED CABBAGE - STEPHANIE GODKE
06/29/2006
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½ LB hamburger
1 small onion chopped
2 cups cooked rice
1 large tomato chopped
Salt and pepper to taste
Tomato Juice
A beautiful head of cabbage

Steam the whole cleaned head of cabbage and cut a core out for the stuffing. Brown the hamburger and onion. Toss in the rice and tomato and season to taste. Stuff the hamburger mixture into the cabbage and put into a Dutch oven pour tomato juice over the cabbage and cover and bake until the sauce is thickened and the cabbage is fork tender.


Printable Recipe
STUFFED STEAK (CATTLEMAN'S STEAK) - JEFF GRUNDER
03/08/2006
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1/2 gallon of bread crumbs ( ½ inch cubes)
½ lb margarine
1 ½ lb sliced mushrooms
1 medium chopped onion
2 cups shredded swiss
Fresh Thyme 3 tablespoons ( Dried cut in half)
Fresh basil 3 tablespoons ( Dried cut in half)
1 Tablespoon of garlic ( minced)
Salt and Pepper
4-10 ounce sirloins

Melt margarine in skillet and add onions, mushrooms, garlic , basil, thyme , salt and pepper. Saute for 5 minutes then add breadcrumbs and swiss cheese. Cook steaks to desired doneness and butterfly sirloins and stuff then top with a garlic herb sauce.

Olive Topping for Steak
1 cup pitted kalamata olives
½ cup Roasted Red Pepper
1 Bulb Roasted garlic
¼ cup fresh basil
1 cup olive oil
Salt and Pepper

Blend all ingredients in a blender until semi smooth . Cook steaks till desired doneness then top the steaks with the topping.


Printable Recipe
SWEDISH MEATBALLS
12/14/2006
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Swedish Meatballs
" 1 egg
" 1 cup milk
" 1/2 cup fine, dry bread crumbs, plain
" 1/4 cup finely chopped onion
" 2 tablespoons butter
" 2 teaspoons salt
" 1/2 teaspoon ground black pepper
" 1 1/2 pounds ground beef
" 1/2 pound ground pork
" 2 tablespoons water

Beat egg; add milk and bread crumbs.
In a heavy skillet, brown onions in 2 tablespoons butter. Combine crumb mixture with cooked onion, salt, black pepper, ground beef, and ground pork.
Shape mixture into 1-inch balls. Brown in skillet on all sides. Add water, cover, and simmer for 20 minutes.

Sauce
" 2 tablespoons flour
" 1 1/2 cups milk
" 1/2 cup heavy cream

Remove meatballs from pan and drain all but 1 tablespoon of the grease.
Stir in 2 tablespoons of flour. Gradually add 1 1/2 cups of milk and 1/2 cup heavy cream, stirring constantly. When well blended, add meatballs back to skillet and bring to a boil. Reduce heat, cover, and simmer Swedish meatballs for 20 minutes.

Serve over thick egg noodles, homemade or the Amana variety.

Serves 6.



Printable Recipe
SWEET POTATOES WITH CRANBERRIES & PECANS - STEPHANIE GODKE
11/22/2006
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½ cup flour
½ cup brown sugar
½ cup quick oats
1 tsp cinnamon
1/3 cup butter
and set aside one cup

Combine 2 17 oz. cans of sweet potatoes and 2 cups of fresh cranberries toss with the dry oat mixture and put into a buttered casserole pan top with the remaining oat mixture. Bake at 350 for 35 minutes or until the cranberries pop and the crumb topping is golden brown.


Printable Recipe
SZECHUAN BEEF STIR-FRY - IOWA BEEF INDUSTRY COUNCIL
04/10/2006
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This fast and easy stir-fry gets a spicy kick from crushed red pepper.

Total preparation and cooking time: 15 minutes

2 beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick (about 8 ounces each)
1 package (10 ounces) fresh vegetable stir-fry blend
3 tablespoons water
1 clove garlic, minced
1/2 cup prepared sesame-ginger stir-fry sauce
1/4 teaspoon crushed red pepper
2 cups hot cooked rice or brown rice, prepared without butter or salt
1/4 cup dry-roasted peanuts

1. Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside.
2. Meanwhile cut beef steaks into 1/4-inch thick strips.
3. Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic.
4. Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.
Makes 4 servings.

Nutrition information per serving: 351 calories; 11 g fat (3 g saturated fat; 5 g monounsaturated fat); 64 mg cholesterol; 1147 mg sodium; 29 g carbohydrate; 3.0 g fiber; 32 g protein; 5.4 mg niacin; 0.3 mg vitamin B6; 2.9 mcg vitamin B12; 4.1 mg iron; 33.0 mcg selenium; 6.6 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc, and a good source of fiber and vitamin B6.

Cook's Tip: Four cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots, may be substituted for 1 package vegetable stir-fry blend.

Cook's Tip: Your favorite stir-fry sauce flavor may be substituted for the sesame-ginger flavor.



Printable Recipe
TALAPIA WITH SHRIMP CREOLE CREAM SAUCE - MIKE REEH
03/30/2006
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One 8 oz. tilapia fillet
1 tablespoon Cajun spice
1 tablespoon olive oil
1/4 cup onion
1/4 cup green pepper
1/4 cup tomato
3 lg. shrimp
1 cup heavy cream

1. Add 1 tablespon olive oil to pan and heat until hot.

2. Season fillet with Cajun spice.

3. Blacken and flip, then turn down the heat.

4. Remove fillet from heat. Add pepper, onion and tomato, shrimp and heavy cream. Reduce sauce over high heat and serve over fish.

Printable Recipe
TOMATO GRATIN - STEPHANIE GODKE
09/12/2006
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1 loaf of spinach parmesan bread or black olive bread
½ LB butter
12 oz grated Italian cheeses
Salt and Pepper
Garden fresh tomatoes cut into thick slices

Put chunks of the bread and cold butter into the food processor. Butter the casserole dish and layer in some of the crumbs then tomato slices and cheese. Top with another layer of crumbs followed by tomatoes cheese and more crumbs. Bake for 35-40 minutes and refrigerate until the night of the diner and then microwave to heat up.


Printable Recipe
TOURNEDOES MICHAEL W/CREOLE MUSTARD SAUCE - MIKE REEH
12/27/2006
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1 tablespoon butter for saute
2 beef tenderloins (4 oz ea.) centercut
2 round bread croutons (buttered and toasted)
2 ea. 16-20 ct. shrimp
2 or 3 16-20 ct. scallops
1 tablespoon chopped scallions or shallots or red onion (your choice)
1/2 oz. brandy to flambe
1 tablespoon Dijon mustard
1 tablespoon Boetje's mustard
1/2 teaspoon or a couple dashes Tabasco sauce
3/4 cup heavy cream
3 or 4 sliced scallions

1. Lightly butter croutons and toast in skillet and remove (can do ahead to keep crispy and firm).
2. Heat a 10" saute skillet.
3. Sear beef tenderloins, shrimp and scallops. Remove shrimp and scallops when done and when beef is at desired doneness.
4. Place meat on top of croutons and arrange shrimp and scallops over top of the meat.
5. Add shallots to pan, turn up heat and flambe with brandy.
6. Add mustards, and cream. Reduce over heat until lightly thickened. Pour over meat and top with sliced/chopped scallions.

Printable Recipe
VEGETABLE PORTABELLA
11/09/2006
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2 caps of portabella mushrooms
8 oz. vegetable stock
1 oz. zucchini sticks
1 oz. yellow squash
1 oz. carrot sticks
1/2 oz. purple onion
3 oz. mozzarella cheese
Pinch dry oregano
12 leaves whole of fresh basil
1 oz. olive oil
Pinch of chopped parsley
Pinch of Parmesan cheese

PEPPER SAUCE:
8 oz. of heavy cream
1 tsp. of chopped shallots
1 pepper red/orange
Pinch of chicken base
1/2 oz. butter
Corn starch
Pinch of Chef salt

Portabella mushrooms

In a medium saucepan over medium heat add vegetable stock and portabella mushrooms until tender. Remove from pan and place on sheet tray. Add olive oil to saute pan over medium heat with vegetables and saute for one minute. Remove and place pepper saute in portabella cap; top with sauteed vegetables. Add mozzarella cheese, and top with oregano, fresh chopped parsley and parmesan cheese. Bake in the oven at 350 degrees for 8-10 minutes remove and serve.

PEPPER SAUCE:
Roast pepper over stove burner and turn as needed. Once roasted, remove and add to cold water. Remove out burnt skin and seeds. Add to blender until well creamed. In saucepan add butter over medium heat with shallot and saute lightly. Add pepper cream, lightly chef salt, chicken base and cook for 5 minutes. Add cornstarch to thicken.

Printable Recipe
YOGURT-MINT MARINATED GRILLED LEG OF LAMB
04/14/2006
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One 6 lb leg of lamb (de-boned preferred)
8-10 cloves of garlic
2 cups yogurt
1/2 cup fresh chopped mint
2 teaspoons ground cumin
4 dashes Tabasco
Salt and pepper

Using a paring knife cut 8-10 slits in the leg of lamb, stuff the slits with a clove of garlic. In a blender add yogurt, mint, cumin, Tabasco, salt, and pepper to taste. Blend till smooth. Place lamb in a large baking sheet and cover the lamb with yogurt mixture. Refrigerate for 8 hours or overnight. Preheat grill and cook till 140 degrees - about 1 1/2 hours. Let the lamb rest 15 minutes and cut on the bias 1/4" thick slices.

Printable Recipe
ZUCCHINI PARMESAN - MIKE REEH
07/12/2006
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1 cup chopped bacon
1 cup chopped onion
4 cups diced zucchini
1/4 cup chopped basil
1 or 2 tablespoons fresh garlic
1/2 cup chicken stock
Salt and white pepper to taste
1/2 cup fresh grated Parmesan cheese

1. In a heavy bottom skillet, over medium heat, render bacon until crisp. You can discard some fat...I like to leave it in.

2. Add onion, zucchini, garlic, basil and saute.

3. Deglaze with a small amount of chicken stock, until veggies are tender.

4. Remove to serving dish and top with fresh Parmesan cheese.

MISCELLANEOUS

Printable Recipe
ALFREDO SAUCE - CHEF PAUL INNSKEEP
05/16/2006
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6 cups heavy cream
2 tablespoons fresh minced garlic
1 cup white wine
2 cups fresh grated Parmesan cheese
1 tablespoon Italian Seasoning

Reduce - thicken if necessary with 2 tablespoons of cornstarch.

Printable Recipe
BLACKBERRY BBQ SAUCE - KIM KIRCHHERR
10/12/2006
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Submitted by: Ina James Point
Servings: 16
Ingredients:

1/2 cup blackberry preserves
1 1/2 cups ketchup
1/8 cup brown sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon mustard powder
2 tablespoons red wine vinegar

Directions:

In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.

Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".


Printable Recipe
BLUE VIOLET JELLY
04/27/2006
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Pick 1 quart of common blue violet blossoms. Rinse in cold water. Drain. Put blossoms in a glass jar or bowl and cover with 3-1/2 cups of boiling water. Cover and let stand for 24 hours. After 24 hours, strain the blue infusion. Discard the violet blossoms.

To 3 cups of infusion add the juice of 1 lemon and 1 package of Sure-Jell. Bring this to a boil, then add 4 cups of sugar. Bring back to a boil and boil hard for 1 minute. Remove from heat. Skim off the top, then pour into sterilized glass jars and seal.

Printable Recipe
CALYPSO FRUIT
04/12/2006
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INGREDIENTS

2 cups (1 pint) fresh blueberries
2 bananas, peeled and sliced
2 cups (1pint) strawberries, hulled and halved
2 cups red grapes
2 nectarines, quartered
1/3 cup OJ
2 TBSP lemon juice
1 ½ TBSP honey
½ cup slivered almonds.

1. Clean and mix fruit

2. Mix together OJ, lemon Juice and honey.

3. Pour over fruit and top with slivered almonds.

Serves 8

Nutrition Facts
Calories 204
Fat 8grams

Sodium 60mg

Total Carbohydrates 25 grams
Fiber 5 grams

Protein 3.5 grams





Printable Recipe
CAR CUISINE - STEPHANIE GODKE
06/21/2006
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GRANOLA THAT TASTES GOOD:
In a sauce pan melt 4 TBS of butter, 1/3 cup of light corn syrup, ½ tsp salt and ½ TBS vanilla. Pour this warm mixture over the following dry ingredients that have been thoroughly mixed:

3 cups quick oats
½ cup slivered almonds
½ cup large flaked coconut
½ cup banana chips
½ cup dried apricot dice
½ cup broken pecans
½ cup dried chopped apples
½ cup raisins
½ cup dried craisins

Stir this all together and put it on a parchment lined bake sheet. Bake at 325 for 20 minutes and stir every 5 minutes. Worth all the trouble believe me.

PEANUT BUTTER BANANA CHOCOLATE SANDWICHES:
This really is the breakfast of champions….champions of "Auto Bingo" that is….

6 plain sandwich wraps
1 cup smooth peanut butter
4 oz. softened cream cheese
1 TBS honey
3 bananas sliced long ways
6 TBS Nutella

Warm the plain wraps in micro wave oven as directed. Whip the peanut butter with the cream cheese and add the honey. Spread the Nutella on the wraps and then the peanut butter mixture. Roll these up around the banana slices and over wrap the whole sandwich.

BREAKFAST FRUIT WRAPS:
6 plain sandwich wraps
4 oz softened cream cheese
½ cup fruit preserves
1 banana
1 ripe pear
2 firm peaches
1 pt of strawberries
1TBS lemon juice

Blend the cream cheese and the preserves. Microwave the wraps. Chop all the fruit and stir it with the lemon juice. Fold the fruit chunks into the cream cheese mixture and spread it onto the wraps.

MID MORNING MILK SHAKES:
For each serving blend 1 carton of vanilla yogurt with ½ cup orange juice and 3 frozen strawberries or ½ cup frozen blueberries. Blend until smooth and put into paper cups with lids or wrapped in plastic wrap. Freeze the shakes until ready to leave. These will keep the sandwiches cool until mid morning snack when they will be ready to drink with a straw….if you need them earlier…use a spoon.

PEANUT BUTTER COOKIE CUPS:
Cookie dough:

¾ cup sugar
¾ cup brown sugar
1 and ½ sticks butter
¾ cup peanut butter
1 ¾ cup flour
2 tsp baking soda
¼ tsp salt

REESE'S PEANUT BUTTER CUPS:
Cream the sugars with the butter and peanut butter. Add the soda and salt to the flour and sift that into the wet ingredients.
Scoop into greased muffin tins. Bake for 12 to 15 minutes in a 350 degree oven. After taking the cookies from the oven push a mini PB cup or part of a big one into the middle of the cookie. Cool and remove from the tins.

BAGEL CHIPS:
Slice 6 plain bagels into thin slices. Mix 2 cloves of fresh garlic [mashed] with ½ cup olive oil and veggie seasoning. Heat the oil in the microwave oven for one minute. Brush the flavored oil onto the bagel slices and put them on a parchment lined baking sheet. Heat in a 300 degree oven for 30 minutes tossing every 10 minutes….they should be lightly browned not blackened. Just dry and toasted.

Serve the chips with the following spread:

½ cups fresh spinach
8 oz cream cheese
¼ cup sour cream
2 cloves garlic
2 oz softened sun dried tomatoes
3 TBS chopped black olives
2 TBS fresh chives
½ TBS fresh lemon juice

Just give this a brief turn in the food processor. Take this for the adults….take spray cheese for the kids….it is not gourmet but kids love it!

FRESH VEGGIE WRAPS:
Leaf lettuce
Ribbon strips of fresh veggies like cucumber, carrot and julienne strips of onion, tomato and some lightly steamed asparagus or blanched green beans and sugar snap peas.

Toss the veggies with a little ranch dressing or Thai Peanut dressing.

Arrange the veggies in neat piles in the middle of the lettuce leaves and wrap. Chill these wrapped in plastic wrap and secure the wrap with a blanched green onion tie if you like.






Printable Recipe
DOGGIE CAKE W/ICING - HAPPY DOG BAKERY
06/01/2006
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3 eggs
1/2 cup oil
1/2 cup molasses
1/2 cup nuvert
1-1/2 cups water
1 tablespoon carob powder
1 cup oats
1 cup wheat flour
1 cup white flour
3/4 cup whey
3/4 cup peanut powder

Bake at 325 degrees for 25 minutes. Insert toothpick to see if done.

ICING:
Powdered whip cream
Powdered cream cheese
Waer
Peanut butter

Printable Recipe
DRY RUB FOR BEEF BRISKET - JEFF GRUNDER
08/18/2006
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1/4 cup of dry thyme
¼ cup onion powder
½ cup of paprika
¼ cup of chili powder
1/8 cup of cayenne pepper
1/8 cup of cinnamon
2 cups of brown sugar
1/4 cup of oregano
1/4 cup cumin
1/4 cup garlic powder
1/4 cup black pepper

Combine all ingredients. Rub the brisket with the rub and allow to set in fridge for 24 hours. Then roast over grill or smoke for 8 hours. Can do ½ time in oven and 1/2 on grill to finish with smoking process. When brisket is 170-180 degrees internal temperature pull off grill and let rest for 15 minutes. Then carve the brisket against the grain of the meat. Then finish by brushing it with BBQ and grilling on the grill.


Printable Recipe
EASTER BASKET BRUNCH
04/13/2006
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EGG IN A BASKET

1 tube of refrigerated jumbo biscuits
10 eggs
¼ cup cream
10 cubes of cheese
Bacon crumbles

Flatten the biscuit dough and fit it into a greased muffin tin. Beat the eggs with the cream and add salt and pepper to taste. Place one cube of cheese and some bacon crumbles or herbs into the biscuit lined muffin cups and then pour in some egg mixture. Bake for 20 minutes or until the egg is set. These can be made the evening ahead and refrigerated to be microwaved to warm in the morning. Some flavors that work well together are cream cheese and green chilies with chorizo and salsa or cheddar cheese and ham or bacon or pizza sausage with mozzarella and basil.

DRIED FRUIT SCONES
oven at 425

3 ¼ cup Flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoons salt
8 oz. cream cheese
½ cup cold butter
1 cup diced dried fruit of choice [you can add chocolate chips or white chocolate chips too!]
1 large egg
2 teaspoons vanilla
¼ cup milk
Sugar for topping

Wisk the dry ingredients together and cut in the butter and cream cheese. In a separate bowl Wisk the milk, egg and vanilla.
Stir the wet into the dry ingredients DO NOT OVER MIX. Turn out the dough and pat it into a ¾ inch thick rectangle cut the dough and brush the tops with milk and sprinkle with sugar.
Bake on a sheet 2 inches apart for 8 minutes and turn off the oven. Bake for 8 more minutes with the door closed. [Until light golden brown] Yield about 18

FRUIT DIP

1 large container of Cool Whip
10 oz of thinned jelly of choice [thin it with a small amount of juice that works with the jelly flavor]

Fold the two together and use it to dip fresh cut fruits.


Printable Recipe
FRIED PLANTAINS - CHEF ROBERT/MOON RIVER SUPPER CLUB
09/06/2006
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Ingredients:

Sliced Plantains
vegetable oil
coconut oil
sweet lemon juice
sugar

Chef Robert does this by eye and just uses a pinch of that and a dash of that.

Printable Recipe
FRUIT SALSA - JULIE MCMILLIN
08/08/2006
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All you need:

2 kiwis, peeled and diced
1 Golden Delicious apple, peeled and diced
1 package (8oz.) raspberries halved
1 pint fresh strawberries, hulled and diced
¼ cup Reduced Sugar Smucker's Jelly
¼ cup Agave Nectar
Pita Chips

All you do:

1. In a large bowl, combine kiwi, apple, raspberries, strawberries, strawberry preserves and agave nectar.
2. Cover and chill for 15 minutes.
3. Serve chilled fruit mixture with pita chips.






Printable Recipe
GARLIC SAUCE - CHEF PAUL INNSKEEP
05/16/2006
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4 cups water
2 tablespoons fresh minced garlic
1 can chicken broth

Mix together. Then take 2 tablespoons of cornstarch plus two tablespoons of water and stir. Add cornstarch and water mixture to other ingredients and thicken to your desired consistency.

Printable Recipe
GIFTS FROM YOUR KITCHEN - STEPHANIE GODKE
12/22/2006
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Cut Cookies

2 cups butter
2 cups sugar
1 tsp salt
2 TBS vanilla
1 cup sour cream
8-12 cups flour

Beat the sugar and butter together until light and fluffy then add the other ingredients. Roll and cut cookies. Place on parchment paper and bake at 350 until set but not brown. 10-12 minutes. Ice with royal icing made with 12 egg whites and tsp cream of tartar beaten with 4 lbs of powdered sugar. {Use pasteurized egg whites} IF you want bright color for the icing use paste food colors.

Asiago Wine Cheese Ball

4 cups shredded Asiago Cheese or Italian cheese combination
2 tsp Worcestershire Sauce
1 clove minced garlic
½ tsp red pepper sauce
½ tsp minced basil
½ TBS Italian Seasoning
1/3 cup dry white wine

Process in the food processor and pack into jars or roll into a ball and then decorate for gifting with a loaf of foccia bread.

Tropical Nut Mix

¼ cup honey
¼ cup sugar
3 TBS butter
¼ tsp fresh orange zest
1 tsp vanilla
1 cup whole unsalted macadamia nuts
1 cup unsalted cashews
1 cup dried pineapple chunks
Granulated sugar

250 oven

In a sauce pan combine the honey and ¼ cup sugar, butter, orange peel and vanilla. Cook until the sugar is melted and stir in the nuts. Spread on a bake sheet and bake 25-30 minutes and then break into pieces and roll in granulated sugar.

Orange Cinnamon Sugar

2 cups white sugar
1 tsp orange extract
1/3 cup cinnamon

Mix the sugar and the extract in a plastic bag and shake to mix. Open and allow it to dry out. If it is lumpy process it in the food processor until fine again. Mix in the cinnamon and put it in cute shaker bottles. Great on buttered toast or English muffins.

Dry Rub for Beef or Pork

¼ cup course salt
3 TBS dried mince garlic
1 tsp crushed red pepper
1 ½ tsp cumin
½ tsp ground black pepper
½ tsp dried minced onion
1 ½ TBS brown sugar optional [beware of long cooking things with sugar]

Combine and use to rub beef or pork. Rub and refrigerate for an hour or more.



Printable Recipe
GRILLED EGGPLANT W/FRESH BASIL & TOMATO - JEFF GRUNDER
08/18/2006
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Grilled Eggplant with Fresh Basil and Tomato topped with Feta Cheese

12-16 slices of eggplant ½ inch thick
½ cup of olive oil
2 medium tomatoes
½ cup of minced fresh basil
1 cup of feta cheese - crumbled

Cut eggplant into ½ inch slices and soak in salt water for about 1 hour. In a bowl dice tomato, mince fresh basil - set aside. Remove eggplant from water and rinse with water then pat dry with paper towel. Put the eggplant on a cookie sheet and brush with olive oil; place the oil side on a med-hi grill. Grill on both sides while brushing with olive oil when eggplant is browned remove and place back on the cookie sheet - place the eggplant on a plate and top with the tomato mixture and finish with crumbled feta.



Printable Recipe
JEN'S FRESH AND SPICY SALSA - KIM KIRCHHERR
07/17/2006
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Submitted by: J-Shep
Servings: 16

5 Roma (plum) tomatoes, seeded and chopped
10 green onions
2 fresh jalapeno peppers, seeded
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons hot pepper sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon salt

In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt.

Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".

Printable Recipe
PINEAPPLE ECSTASY
07/26/2006
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10 oz. fresh pineapple chunks
2 packages sugar substitute
1 tub low-fat vanilla yogurt
1 medium sliced banana (or strawberries or blueberries)

Mix pineapple, bananas, sugar substitute and yogurt.

Top with granola.

Printable Recipe
PINEAPPLE MINT RELISH SALSA
04/14/2006
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2 sweet red apples, cored and chopped into 1/4 inch pieces
Juice of one lemon
1 cup diced fresh pineapple
1/4 cup pineapple juice
2 tablespoons fresh mint (chiffonade)
Pinch of salt

Blend all ingredients together and chill. Serve with the lamb.

Printable Recipe
SCARY VEGGIE DESIGNS/FACE - KIM KIRCHHERR
10/27/2006
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Scary veggie designs/faces

High fiber tortillas
Veggies (carrots, broccoli, cauliflower, peapods, etc)
Salsa, low fat dressing, or hummus
Plates for each child with one tortilla
Reduced fat cheese slices and cookie cutters


Edible Face
Submitted by: Heather Heath
Servings: 1

Ingredients:

1 ounce Cheddar cheese
8 thin wheat crackers
2 cherry tomatoes, halved
1/4 cup shredded carrot
1 orange, peeled and segmented

Directions:

Cut cheese into shapes: squares, triangles, and circles. Place cheese shapes and cherry tomato halves on crackers. Use these, as well as shredded carrot and orange segments to make a face complete with eyes, nose, ears, mouth, and hair--use your imagination! The kids will love it.

Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".


Printable Recipe
STAY TRIM CEREAL BARS - JULIE MCMILLIN
08/08/2006
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All you need:

3 cups Hy-Vee Health Market Stay Trim Cereal
¼ cup Peanut Butter
1/3 cup Brown Rice Syrup
2 TBSP Agave Nectar
1 cup Just Strawberries or other dried fruit.

All you do:

1. Spray 9-by-13 inch baking pan with non-stick spray.
2. Melt peanut butter in large pot over medium heat. Add brown rice syrup and agave nectar. Stir until melted. Reduce heat to medium-low.
3. Add cereal and stir well.
4. Remove from heat and stir in Just strawberries.
5. Place mixture in prepared pan.
6. Spray hands with non-stick cooking spray and press mixture evenly into pan.
7. Cover with plastic wrap and refrigerate until cool, about 30 minutes.
8. Cut into 12 bars.


Printable Recipe
STEAK BUTTER - STEPHANIE GODKE
09/12/2006
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½ LB butter
1 ½ tsp brown sugar
1 ½ tsp bourbon
1 ½ tsp grainy dark mustard

Blend the ingredients together and shape into a log. Refrigerate and slice on to the top of a grilled steak.



Printable Recipe
TAILGATING TIPS
10/06/2006
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1. Select food that can either be prepared ahead and transported to the event or cooked at the stadium on a grill.

2. Bring your own trash bags and some water for cleaning utensils and your hands and face.

3. Take along a heavy cloth or blanket to place the food on, or bring a table and tablecloth. Disposable plates, cups, silverware and paper towels are also a must. And remember to bring any utensils and serving pieces you might need.

4. When transporting food, always follow food safety guidelines. Cold foods should be kept at 40 degrees or lower and hot foods should be kept at 140 degrees.

5. All the food should be ready at least 1-1/2 hours before the game starts, so you and your guests will have time to enjoy your meal before it's time to clean up and head into the stadium.

6. When cleaning up, put away and properly store any leftovers, throw away all your trash and safely dispose of any hot coals left in your grill.

"OOH IT'S SO GOOD!!"

Printable Recipe
THE BIG BANANA WRAP-UP - FAMILY MUSEUM
09/05/2006
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Ingredients:
1 slice bread
1 teaspoon honey
1/2 tablespoon jelly or preserves
1/2 banana
1/2 tablespoon butter
1/2 teaspoon cinnamon

What to do:
1. Preheat oven to 400 degrees.
2. Roll the bread flat with a rolling pin, and trim off the crusts. Then spread the honey and jelly on the bread with a butter knife.

3. Place the banana half on the bread and roll them up.
4. Melt the butter in a small saucepan over low heat.
5. Roll the bread-covered banana in melted butter and bake it in a baking dish for 15 minutes, until the bread is crisp and the banana is hot and creamy.

6. When it's done, sprinkle the bread-covered banana with cinnamon--and presto! Breakfast!



Printable Recipe
TOMATO TANG SALAD DRESSING - KIM KIRCHHERR
07/17/2006
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Submitted by: Sara
Servings: 4

1 cup chopped fresh tomato
1/3 cup red wine vinegar
1 dash Worcestershire sauce
1 teaspoon ketchup
2 teaspoons Dijon mustard
1 tablespoon minced fesh basil
1 tablespoon minced fresh thyme

Place tomato, vinegar, Worcestershire sauce, ketchup, mustard, basil, and thyme in a small bowl. Mix thoroughly, cover, and refrigerate until serving.

Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".

Printable Recipe
TURKEY BUTTERS - STEPHANIE GODKE
11/22/2006
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Turkey with Molasses Butter

1 ½ sticks of butter at room temperature
3 TBS molasses
4 TBS kosher salt
3 TBS fresh ground pepper
3 TBS fresh lemon juice

1 12-14 lb turkey thawed, rinsed, patted dry with paper towels.

Heat the oven to 350 degrees. Stir together the ingredients for the rub. Carefully take your fingers and run them under the skin of the turkey without breaking the skin. Work the butter mixture under the skin and place the remaining butter in the cavity. Rub the outside of the skin with vegetable oil. Put an onion, a couple carrots and a celery stalk or two into the cavity. Add one cup of water to the roaster and cover the bird with loose foil. Roast for 2 hours and then uncover for the last hour. Temperature of the inside thigh should read 180 degrees.


Herb Butter for Turkey

1 ½ sticks butter
2 shallots
6 to 10 sage leaves or 2 tsp dry rubbed sage
2 TBS minced fresh parsley or 2 TBS dry rehydrated
1 ½ TBS thyme
4 TBS kosher salt

1 10-12 LB turkey thawed, rinsed, and dried with paper towel.

Whirl all of this in a food processor or mash and stir with a wooden spoon. Run your fingers under the skin of the turkey and put the butter mixture under the skin. Put the remaining butter in the cavity with an onion, a carrot and 2 stalks of celery. Add one cup of water to the roaster and cover the bird for the first 2 hours of roasting and uncover the bird for the last hour. The inside thigh should read 180 degrees on the thermometer.


Printable Recipe
WELSH GRIDDLE CAKES
08/25/2006
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Ingredients
2 Cups all-purpose flour, sieved (sifted)
4oz salted butter (1 Stick)
1/2 tsp Baking Powder
1/2 tsp Pumpkin Spice
1 egg
1/2 Cup of Raisins
milk, if needed
1/2 Cup sugar
extra melted butter, for greasing the griddle.

Method
1. Cut the butter into the sieved flour to make breadcrumbs. Add the Baking Powder, Spice, sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.

2. Roll out the pastry until it is about ¼ in thick and cut into rounds with a fluted cutter. (or upside down glass)

3. You now need a heavy iron griddle (Cast iron fry pan should work). Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.

4. Remove from the pan and dust with caster sugar (*powdered sugar) while still warm. Some people split them when cool and sandwich them together with butter.
+++++++++++++



SOUPS/SALADS

Printable Recipe
ALL KINDS OF ONIONS SOUP - STEPHANIE GODKE
11/07/2006
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Diced and wedged onions of all kinds….be brave
Minced garlic
Minced shallots
Butter or olive oil
Strong vegetable broth or beef broth
Rich sherry
Salt and white pepper to taste

Sweat the onions until caramelized
Add the broth and the sherry

Thicken with cornstarch slurry and adjust the seasonings.
Float a slice of French bread with Gruyere cheese melted on it


Printable Recipe
ANIMAL SALAD - KIM KIRCHHERR
06/13/2006
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Ingredients:
Mixed greens
Assorted vegetables
Cheese slices
Deli meat
Whole grain bread
Animal shaped cookie cutters
Low fat dressings

Directions:
Place mixed greens on individual plates and top with assorted vegetables (mushrooms, tomatoes, etc) for each person. Then, on a platter, arrange slices of reduced fat cheese, lean luncheon meats, and toasted whole grain bread. Provide a bowl full of small animal and plant shaped cookie cutters. Let the kids choose the slices of meat, cheese, and bread, then cut into fun shapes to top off the salad. Provide low fat dressings and serve with low fat or fat free milk.

Idea from Kim Kirchherr, MS, RD, CDE, Jewel-Osco Dietitian



Printable Recipe
APPLE COLESLAW
07/10/2006
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Serving Size: ½ cup
Yield: 4 servings

Ingredients:
2 cups cabbage
1 medium grated carrot
½ chopped green pepper
1 chopped apple
5 Tbsp Hy-Vee low-fat yogurt
1 Tbsp low-fat mayonnaise
1 tsp. lemon juice
¼ tsp. dill weed

Instructions:
1. Wash the cabbage. Cut it into fine shreds, until you have 2 cups of cabbage.
2. Peel the carrot. Grate it with a grater.
3. Chop half a green pepper into small pieces.
4. Remove the core, and chop the apple
5. Put the cabbage, carrot, green pepper, and apple in a large mixing bowl. Stir together.
6. Put the yogurt, mayonnaise, lemon juice, and dill weed in a small bowl. Stir together to make a dressing.
7. Pour the dressing over the salad. Toss to mix.

Nutrition Information Per Serving:
240 calories, 7g fat, 1g saturated fat, 10mg cholesterol, 250 mg sodium, 43g carbohydrate, 6g fiber, 24g sugar, 8g protein

% Nutrient Values:
160% vitamin A, 25% calcium, 180 vitamin C, 8% iron

Note: Add salt and pepper to taste.

Source: www.usda.gov (recipe finder)


Printable Recipe
BEET SALAD - STEPHANIE GODKE
06/29/2006
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Boil a bunch of small beets for about 15 minutes until the skins can be slipped off. Slice the beets and allow to cool to room temperature. Make vinaigrette and slice a small sweet onion. Arrange the beet slices and onion rings crumble some goat cheese over the salad and drizzle with vinaigrette.



Printable Recipe
BLACK & BLUE STEAK SALAD - MIKE REEH
03/21/2006
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1 cup Romaine lettuce
1 cup Iceberg lettuce
2 cups Spring greens
1/4 cup Raspberry vinaigrette
1 teaspoon Chopped red onion
1 tablespoon Boetje's mustard
1/4 cup Blue cheese, crumbled
4 each Cherry tomatoes
1/4 ea. Red onion, sliced
8 oz. Sirloin, blackened - Cajun style
1/4 cup croutons

1. Mix raspberry dressing with chopped onion and Boetje's mustard.

2. Toss greens with dressing.

3. Blacken steak in hot skillet.

4. Slice steak and serve over dressed greens.

5. Garnish with cherry tomatoes, red onion and crumbled blue cheese.


Printable Recipe
CAPRI SALAD - STEPHANIE GODKE
06/29/2006
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Two large fresh tomatoes sliced into thick slices
Sliced fresh mozzarella cheese
Sliced fresh basil
Garlic infused olive oil [recipe follows]

To ½ cup olive oil add 2 crushed cloves of garlic. Heat the oil in microwave for about 45 seconds. This releases the garlic flavor into the oil. Remove the garlic cloves and use the oil in the next day.


Printable Recipe
CHICKEN WITH WILD RICE - STEPHANIE GODKE
11/07/2006
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Brown 4 to 6 chicken thighs or de bone 3-4 cups of roasted chicken meat.

Grate ¾ cup of carrots
Chop ½ cup of celery
Dice ¼ cup onions

After browning the chicken remove it from the pan and add the vegetables. Sauté until translucent and add back the chicken meat. Stir in one quart of chicken STOCK. Add one package of wild rice mix with the seasonings and adjust the water so that the ingredients are all covered with stock. Simmer the soup until the rice is done or about 20 minutes. Serve with warm biscuits or muffins.


Printable Recipe
CHILLED PEACH-YOGURT SOUP
08/01/2006
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Makes 2 servings
Prep time: 15 minutes

Ingredients:

2 cups sliced, peeled peaches or frozen unsweetened peach slices
3/4 cup peach or apricot nectar
1/4 teaspoon ground cinnamon
1 (8-ounce) carton low-fat vanilla yogurt
fresh mint sprigs (optional)
raspberries (optional)
Thaw peaches, if frozen; do not drain. Place peach slices, nectar and cinnamon in a blender container or food processor bowl. Cover and blend or process until smooth.

If desired, reserve 2 tablespoons of the yogurt for garnish. Place remaining yogurt in a large bowl. Stir a little of the peach mixture into the remaining yogurt, stirring until smooth. Stir in the remaining peach mixture. Cover and chill for 2 to 24 hours.

To serve, ladle soup into chilled bowls. If desired, garnish with the reserved yogurt, fresh mint and raspberries.

Nutrition Facts per serving for individual food recipe:

Calories: 227
Total Fat: 1 g
Saturated Fat: 1 g
Cholesterol: 6 mg
Sodium: 75 mg
Calcium: 20% Daily Value
Protein: 7 g (6 grams dairy protein)
Carbohydrates: 48 g
Dietary Fiber: 4 g

© Copyright 2006, Meredith Corporation. All Rights Reserved.
Recipe courtesy of "Better Homes and Gardens" and intended for online use only



Printable Recipe
COOL AS A CUCUMBER REFRIGERATOR PICKLES
08/02/2006
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Preparation Time :0:10
Categories: Quick and Easy

3 cucumbers -- unpeeled and sliced 1/16" thick
1 medium onion -- sliced thin
1 tablespoon salt
3/4 cup sugar
1/2 cup white vinegar

Place cucumber slices in a nonreactive bowl and sprinkle with salt. Stir gently and let sit for 1 hour.

Combine sugar and vinegar, and stir to dissolve sugar. Pour over vegetables and stir to blend. Store in the refrigerator. Pickles are ready to eat in 1 day.

Yield: 5 cups

NOTES: Variation: add 1 seeded and chopped green pepper. Add 2 teaspoons of celery seed to vinegar mixture.


Printable Recipe
CORN AND BLACK BEAN SALAD - KIM KIRCHHERR
10/12/2006
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Iowa Hawkeyes (University of Iowa - black and gold)

Submitted by: Jodi T.

Prep Time: 10 Minutes
Ready In: 13 Hours 30 Minutes
Servings: 4

Ingredients:

1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained

Directions:

In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.

In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".


Printable Recipe
CORN TOMATO SALAD - KIM KIRCHHERR
07/17/2006
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Submitted by: Smith8Clan
Servings: 8

6 ears corn, husked and cleaned
1 red bell pepper, seeded and diced
1/2 red onion, diced
1 medium tomato, diced
1/3 cup extr virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon minced garlic
Ground black pepper to taste

1. Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.

2. In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".

Printable Recipe
CRANBERRY WALDORF - KIM KIRCHHERR
11/29/2006
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Submitted by: Thea
Servings: 12

Ingredients:
" 1 1/2 cups chopped cranberries
" 1 cup chopped red apple
" 1 cup chopped celery
" 1 cup seedless green grapes, halved
" 1/3 cup raisins
" 1/4 cup chopped walnuts
" 2 tablespoons white sugar
" 1/4 teaspoon ground cinnamon
" 1 (8 ounce) container vanilla low-fat yogurt

Directions:
1. In a medium bowl, combine cranberries, apple, celery, grapes, raisins, walnuts, sugar, cinnamon, and yogurt. (I chop cranberries in a food processor, and it works great). Toss to coat. Cover, and chill 2 hours. Stir just before serving.
Recipe courtesy of www.allrecipes.com. For this and more ideas, visit www.jewelosco.com and click on "plan".

Kim's nutrition note: fun and festive way to get in some fruit this holiday season!


Printable Recipe
GRILLED PANZANELLA SALAD - STEPHANIE GODKE
08/22/2006
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1 Loaf of Ciabatta bread
3 large tomatoes chopped
3 yellow and orange bell peppers
2 small zucchini sliced thick
1 large red onion sliced
Olive oil
Salt and pepper
Italian seasonings
1/3 cup balsamic vinaigrette

Cut up the bread and brush with olive oil and garlic. Grill the bread and the veggies. Keep them separate from the bread until about ready to serve. Toss with the dressing and serve.



Printable Recipe
HEARTY STUFFED PEPPER SOUP - JULIE MCMILLAN
11/30/2006
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Hearty Stuffed Pepper Soup- This recipe is loaded with Vitamin C and Zinc.

All you need:
2 pounds lean ground beef
1/2 c. diced onion
2 green bell peppers, chopped
1 can (29 oz) Hy-Vee tomato sauce
2 cans (14.5 oz each) Hy-Vee diced Italian tomatoes
2 tsp Hy-Vee instant beef bouillon granules
2 tsp Hy-Vee granulated sugar
1 tsp Hy-Vee ground black pepper
1 tbsp Hy-Vee soy sauce
2 c. cooked Hy-Vee white rice

All you do:
1. In a skillet brown ground beef with onion over medium heat. Drain. (This can be done the night before or while the coffee is brewing).
2. Add ground beef to Crock Pot along with peppers, tomato sauce, diced tomatoes, bouillon, sugar, black pepper and soy sauce.
3. Finally stir in cooked rice.
4. Reduce heat to low, cover for the day and enjoy when you get home!!



Printable Recipe
MACARONI AND CHEESE SALAD - KIM KIRCHHERR
06/13/2006
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Submitted by: Sally Dickson
Servings: 6

Ingredients:
1 1/2 cups macaroni
2 tablespoons cider vinegar
1 cup shredded Cheddar cheese
1/2 cup chopped green bell pepper
1/4 cup chopped celery
3 tablespoons thinly sliced green onion
8 cherry tomatoes
1 cup mayonnaise
salt and pepper to taste
1/4 teaspoon Beau Monde (TM) seasoning

Directions:
1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large bowl, combine pasta and vinegar. Mix well and allow to sit 15-20 minutes.
3. Add cheese, peppers, celery, green onions, tomatoes, mayonnaise and seasonings. Mix well and refrigerate until chilled.

Recipe courtesy of www.allrecipes.com. For this and more salad ideas, visit www.jewelosco.com and click on "plan".

Kim's nutrition note: use reduced fat mayonnaise and reduced fat or fat free cheddar to improve the "bottom line" on this salad.



Printable Recipe
MEDITERRANEAN GREEN BEAN SALAD
04/25/2006
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Serves 4 to 6

All you need:
1 lb green beans, trimmed and cut in half on bias
1 cup grape tomatoes, cut in half
1 small red onion, diced
1 - 2.25 oz can Hy-Vee sliced black olives
1/2 cup crumbled Feta cheese
1/3 cup Hy-Vee Zesty Italian salad dressing

All you do:
1. Bring pan of salted water to boil; blanch beans 2-3 minutes. Drain and transfer beans to a bowl of ice water to stop cooking; drain well.
2. Combine all ingredients in medium bowl; toss lightly to coat.
3. Chill in refrigerator until ready to serve.

Source: www.hy-vee.com

Nutrition facts per serving: 320 calories, 13 g fat, 4 g saturated fat, 15 mg cholesterol, 75 mg sodium, 51 g carbohydrates, 4 g fiber, 32 g sugar, 3 g protein.

Daily Values: 520% vitamin A, 60% vitamin C, 6% calcium, 6% iron.

Source: Hy-Vee Test Kitchen.





Printable Recipe
MEDITERRANEAN SUMMER TOMATOES - KIM KIRCHHERR
07/17/2006
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Submitted by: Scarlett
Servings: 6

5 fresh tomatoes
5 shallots, coarsely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 loaf French bread, for dipping (optional)

Core and slice the tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes. Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days. Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.

Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".

Printable Recipe
MID-SUMMER ITALIAN BREAD SALAD - KIM KIRCHHERR
06/13/2006
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Submitted by: Tamara
Servings: 4

Ingredients:
1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
1/8 cup chopped fresh thyme
1/4 cup olive oil
2 tablespoons balsamic vinegar

Directions:
1. Rub a peeled clove of garlic around a wooden salad bowl.
2. Pull apart or chop the bread into bite-size pieces.
3. In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

Recipe courtesy of www.allrecipes.com.
For this and more salad ideas, visit www.jewelosco.com and click on "plan".


Printable Recipe
NEPTUNE'S CHOWDER - STEPHANIE GODKE
11/07/2006
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4 TBS butter
2 cloves garlic
2 dices onions
1 cup diced celery
3 TBS flour
Dry mustard
Madera wine
Lots of different shell fish and some firm white fish
Bottled clam juice or shrimp stock
Half and half

Sauté the garlic, onions and celery in the butter. Stir in the flour until it is cooked but not browned. Add the dry mustard or Dijon mustard and the wine. Stir in the clam juice or shrimp stock and stir and cook until it is thick. Put in the seafood and simmer until it is cooked. Add the cream and adjust the seasonings.

Serve with a crusty brown bread and white wine.



Printable Recipe
ORZO SALAD - JEFF GRUNDER
07/11/2006
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1 box of orzo cooked
2 cups of cherry tomatoes cut in half
1 cup of greek olives - pitted- cut in half
2 T. of olive oil
Juice of 2 lemons
¼ Cup Chopped Parsley
Fresh basil - chopped- 4 T.
Salt and Pepper to taste

Combine all ingredients in a large bowl and season to taste.


Printable Recipe
PIZZA SALAD - KIM KIRCHHERR
06/13/2006
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Ingredients:
prepared, individual pizza crusts (1 per person) OR high fiber tortillas
variety of fresh vegetables. (bell pepper, olives, broccoli, cauliflower, onion, tomato, etc)
spinach or mixed greens
Cheese shreds
Lean meat or cooked shrimp
Vegetarian pepperoni slices
Parmesan cheese (reduced fat) for garnish
Red pepper flakes for garnish
Reduced fat dressings and/or salsa

Directions: Serve chopped vegetables in bowls family style to allow individual selection and creativity. If you like, you can use pre-cut vegetables and bagged lettuce mixes save time. For protein, add reduced fat cheese shreds, garbanzo beans, leftover chicken, cooked shrimp, or canned tuna/salmon. Serve low fat Parmesan cheese and red pepper flakes as you would with regular pizza. Offer a variety of low fat or fat free dressings, salsa, and/or olive oil with flavorful vinegar like balsamic or raspberry. Make your own croutons by toasting whole grain bread and cutting into cubes. Every food group is represented, and eating vegetables has never been so much fun!

Idea from Kim Kirchherr, MS, RD, CDE, Jewel-Osco Dietitian



Printable Recipe
PORK SOUP WITH WHITE BEANS - JEFF GRUNDER
10/14/2006
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1 lb of cubed pork
1 can of diced tomatoes (15oz)
4 cups of water
1 T Olive Oil
2 T Ground Cumin
1 can 15oz Northern Beans
1 can chopped peppers
1 cup chopped onion
2 T chicken base
1 cup chopped celery
1 sprig of fresh tyme
Salt and pepper to taste

Saute the pork until brown then add the peppers, onions, celery and sauté for 5 minutes top off with 4 cups of water. The add all other ingredients and season to taste . Cook for about 1 hour.




Printable Recipe
QUICK STUFFED ENDIVE - STEPHANIE GODKE
09/12/2006
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One head of Belgian endive
One 4 oz cream cheese
4 TBS dried vegetable seasoning

Stir into the softened cream cheese the 4 TBS vegetable seasonings and let that sit until you get home from work. Clean and fill the leaves with the cream cheese and serve. Any good crab or artichoke dip will work as well.



Printable Recipe
RASPBERRY DELICIOUS SALAD
03/02/2006
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Serves 6

All you need:
1 bag (10 oz.) Dole [trademark] hearts of romaine
6 oz fresh raspberries
6 oz fresh blueberries
1 package (2 oz.) Hy-Vee sliced almonds
3/4 c. Kraft [trademark] Light Done Right raspberry vinaigrette
1 c. Hy-Vee shredded Parmesan cheese

All you do:
1. Combine all ingredients and serve.
Daily Nutritional Values:
30% Vitamin A
35% Vitamin C
20% Calcium
4% Iron

Nutrition information per serving:

Calories: 210
Carbohydrate: 16 g
Cholesterol: 10 mg
Dietary Fiber: 4 g
Fat: 13 g
Protein: 8 g
Sodium: 500 mg
Sugar: 11 g

Source: www.hy-vee.com


Printable Recipe
ROAST TOMATO SOUP - STEPHANIE GODKE
03/14/2006
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1 14 oz can of diced tomatoes
¾ cup olive oil
2 TBS butter
1 stalk celery
2 cloves garlic minced
1 large sweet onion chopped
1 cup chicken broth

Drain the canned tomatoes and reserve the juice. Spread the tomato dice on a baking sheet with parchment. Drizzle the tomatoes with a small amount of the oil. Roast in a 450 degree oven until caramelized. In a heavy pan heat the remaining olive oil and the butter and sauté the celery, garlic and onion. Stir in the broth and after the tomatoes are roasted add them and the juice from the can. Cook together for 10 minutes or so then blend with a hand held blender or in a traditional blender. Add salt and pepper to taste. Serve warm with shredded cheese or croutons as a garnish.


Printable Recipe
ROASTED CORN AND TOMATO SALAD - DONNA DUVAL
08/02/2006
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Serving Size : 6
Preparation Time :0:10

3 ears sweet corn
2 cups grape tomatoes -- sliced
1 medium red bell pepper
1 jalapeno pepper
4 tablespoons white balsamic vinegar
3 tablespoons olive oil
1/2 teaspoon salt
black pepper to taste
2 tablespoons basil -- cut in a chiffonade

Husk corn. Roast corn and peppers on a hot grill until pepper is charred and corn has some browned kernels.* Place peppers in a covered bowl to steam.

Mix oil, vinegar, salt and pepper and set aside.

Cut tomatoes in half and place in a medium-sized bowl. Cut corn off the cob.
Peel and seed the peppers.
Slice the red pepper into strips.
Finely chop 1/4 to 1/2 of the jalapeno. Save the rest for another use.
Add corn, peppers and vinaigrette to tomatoes and toss gently. Sprinkle the basil over the top.
*Alternate method. Put corn in a pot of boiling water and cook 2-3 minutes, or until done. Substitute raw peppers for roasted. Seed and slice the red pepper and finely chop the jalapeno. Proceed as above.

Serving Ideas : Serve at room temperature or chilled

NOTES : Use rubber gloves when handling jalapenos If white balsamic vinegar is not available use white wine vinegar and add 1/2-1 teaspoons of sugar



Printable Recipe
RUSTIC CHICKEN SOUP
02/10/2006
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Rustic Chicken Soup

Serves 4; 1 cup per serving

1 teaspoon olive oil
3.4 cup chopped onion
1 medium carrot, cut into matchstick-size pieces
(about 3.4 cup)
1.2 medium rib of celery, thinly sliced
1 medium garlic clove, minced
8 ounces boneless, skinless chicken breasts, all visible fat
discarded, cut into 1.4-inch cubes
1 14.5-ounce can fat-free, low-sodium chicken broth
2 tablespoons uncooked quick-cooking brown rice
1.8 teaspoon crushed red pepper flakes
3 to 4 tablespoons chopped fresh basil leaves
1.4 teaspoon salt
1.4 cup shredded fat-free or part-skim mozzarella cheese
2 teaspoons shredded or grated Parmesan cheese
Heat a large saucepan over medium-high heat. Add the oil and
swirl to coat the bottom. Cook the onion, carrot, celery, and
garlic for 4 minutes, or until the onion is soft, stirring frequently.
Stir in the chicken. Cook for 15 seconds, stirring constantly.
Add the broth, rice, and pepper flakes. Increase the heat to high
and bring to a boil. Reduce the heat and simmer, covered, for
10 minutes, or until the celery is tender. Remove from the heat.
Stir in the basil and salt. Ladle into soup bowls. Sprinkle with the
mozzarella and Parmesan.

Nutrients per Serving: Calories 123; Total Fat 2.0 g; Saturated Fat 0.5 g;
Polyunsaturated Fat 0.5 g; Monounsaturated Fat 1.0 g; Cholesterol 35 mg;
Sodium 323 mg; Carbohydrates 8 g; Total Sugars 2 g; Dietary Fiber 1 g;
Protein 17 g
Dietary Exchanges: 11.2 vegetable, 2 very lean meat


Printable Recipe
SIRLOIN STEAK SALAD - STEPHANIE GODKE
08/22/2006
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12 to 16 oz marinated sirloin steak
1 pan of baked corn bread
1 cup fresh sweet corn blanched and cut off the ears
Sugar snap peas
Grape tomatoes or chopped large tomatoes

Marinate the steak in a tequila lime marinate and grill until medium rare. Cut into bite sized pieces. Cut the corn bread into bite sized squares and toast in a 400 degree oven until lightly browned. Just before serving toss the ingredients together and serve with ranch dressing or B-B-Q ranch for a wonderful entrée salad.


Printable Recipe
SPINACH SALAD W/PEACHES & PECANS - KIM KIRCHHERR
06/13/2006
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Submitted by: Robin Durawa
Servings: 4

Ingredients:
3/4 cup pecans
2 ripe peaches
4 cups baby spinach, rinsed and dried
1/4 cup poppyseed salad dressing

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
2. Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

Recipe courtesy of www.allrecipes.com. For this and more salad ideas, visit www.jewelosco.com and click on "plan".



Printable Recipe
STRAWBERRY NECTARINE SOUP
06/15/2006
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Serves 4 (1 cup servings)

All you need:
4 ripe nectarines, pitted and cut into chunks
1 cup sliced strawberries
1-1/2 cups Hy-Vee fat-free vanilla yogurt
1/2 cup Hy-Vee skim milk
2 tablespoons Hy-Vee honey
2 teaspoons lime juice
Fresh mint leaves, optional

All you do:
1. Combine nectarines, strawberries, yogurt, milk, honey and lime juice in a blender. Blend until smooth.
2. Cover and refrigerate 3 to 4 hours or overnight.
3. Garnish with mint leaves if desired.

Nutrition Facts per serving: 170 calories, .5 g fat, 0 g trans fat, 0 mg cholesterol, 75 mg sodium, 37 g carbohydrates, 2 g fiber, 33 g sugar, 7 g protein

Printable Recipe
SWEET CORN CHOWDER - STEPHANIE GODKE
11/07/2006
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Six ears of sweet corn shucked
1 ½ lbs small red skin potatoes
2 yellow onions wedged
2 carrots diced
3 stalks of celery diced
Thyme
1 cup white wine
3 TBS butter
1 cup heavy cream
2 TBS chopped chives
Salt and pepper to taste
Vegetable broth

Sauté the onions, celery, carrots in butter until softened. Add the vegetable broth and the potatoes. Cook until the potatoes are soft. Add the corn cut from the cobs and the seasonings. Mash the potatoes slightly and stir in the cream. Adjust seasonings. Do not allow the soup to boil after adding the cream. Garnish with the chives. Serve with cheese crostini.


Printable Recipe
SWEET GRAPE TOMATO AND CUCUMBER SALAD
04/14/2006
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2 pints of grape tomatoes (cut in half)
2 English cucumbers (quartered and diced)
1 medium red onion (small diced)
2 cups diced crispy bacon
1/2 cup chiffonade fresh basil
1 1/2 cups olive oil
3/4 cup red wine vinegar
1 tablespoon garlic salt
Pepper to taste

Cut up tomatoes and cucumber in a large bowl. Fry about 1 lb of diced bacon in a large skillet until crispy then allow to drain on a paper towel. Chop onion and add to cucumber and tomato. In a small bowl combine olive oil, vinegar and garlic salt; whisk till all is blended well and add to salad mixture. Mix in the fresh basil chiffonade - chopped in a ribbon fashion. Let salad set for 1/2 hour till serving at room temp.

Printable Recipe
WHOLE WHEAT PASTA SALAD
04/12/2006
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INGREDIENTS

10 ounces Hodgson Mill Spiral Whole Wheat Pasta
½ cup flavored feta cheese
1 cup halved cherry tomatoes
½ cup artichoke hearts
¾ cup Extra Virgin Olive Oil
3 TBSP Fresh Basal- or to taste.
¼ cup pinenuts

1. Cook Pasta according to package directions. Drain.
Allow pasta to cool slightly.

2. Add Feta Cheese, Artichoke Hearts, Basil and cherry tomatoes.

3. In separate bowel mix olive oil and garlic, drizzle over pasta.

4. Toss mixture until evenly coated. Top with Pinenuts.

Serves 8 (3/4 cup servings)

Nutrition Facts
Calories 131

Total Fat 10 grams
Sat. Fat 2.5grams

Sodium 150mg

Carbohydrate 27 grams
Fiber 6 grams

Protein 8grams





VEGETABLES

Printable Recipe
BURNT ENDS BAKED BEANS - JEFF GRUNDER
08/18/2006
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1 Cup of Bacon - Minced
1 Cup of diced Green Peppers
1 Cup of Diced Onion
2 cups of cubed burnt ends
2 T Brown Spicy Mustard
1 Cup of BBQ Sauce
1 Cup of Brown Sugar
4 cans of Baked Beans - 15 ounce cans

In a medium size pot, brown bacon, onion and peppers. Then add burnt ends, mustard, BBQ Sauce, Brown Sugar, and Beans. You can either bake in oven or heat over an open grill till hot.



Printable Recipe
FRESH SOUTH OF THE BORDER STUFFED TOMATOES - STEPHANIE GODKE
09/01/2006
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2 cups fresh corn cut from the cob
¼ cup diced fresh red onion
¼ cup diced green chilies
2 TBS butter
3 TBS fresh chopped cilantro
1 tsp ground cumin
½ tsp chili powder
½ cup crumbled fresh Mexican cheese
6 large ripe tomatoes

Slice off the tops of the tomatoes and seed them being careful not to break the skins. Salt the interior and place them upside down on paper towels. In a small skillet sauté the corn and onion with the seasonings and chilies in the butter. Remove the skillet from the heat and stir in the crumbled queso fresca. Stuff the tomatoes and microwave to heat the ingredients for serving or wrap in plastic wrap and freeze for a winter meal.


Printable Recipe
SAUTE CORN W/APPLEWOOD BACON & FRESH DILL - JEFF GRUNDER
08/18/2006
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8-10 cups of corn cut off the ear
2 cups of Applewood smoked bacon - Minced
1 medium red onion - minced
¼ cup minced fresh dill
Salt and Pepper to taste

In a large saucepan brown bacon and remove from pan and remove almost all the grease, add red onion sauté for 1 minute then add corn - sauté for about 5 minutes till corn is starting to brown then add fresh dill and reduce heat and salt and pepper to taste.


Printable Recipe
SAUTEED TOMATO HALVES
07/27/2006
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2 ripe tomatoes
1/2 pint heavy cream
1/4 cup grated Parmesan cheese
4 leaves fresh basil, chopped
1/4 cup seasoned bread crumbs
Olive oil

Slice the tomatoes in half side-to-side (not top-to-bottom). Set top half aside.

Dip the sliced area of the bottom half in the bread crumbs.

Heat a saute pan until hot. Add the olive oil. Just before the oil begins smoking, add the tomatoes breaded side down.

Cook a couple of minutes or until the edges begin to brown.

Add the cream and cheese. Continue cookiing until the sauce is thick.*

Add the basil.

Remove the tomatoes and place cooked side up.** Pour the reduced sauce over the tomatoes.

Serves 2-4

From Ken Willoughby, University of Michigan BioStation, Pellston, Michigan

IDEAS FOR MAKING THIS A COMPLETE MEAL:
*Add poultry or fish tenders (1" thick, 4" long) pieces to cream and cheese sauce and cook until sauce is thick and poultry/fish is cooked.

**Add quinoa to top or use as base for tomato and sauce.

Printable Recipe
SPAGHETTI SQUASH
04/19/2006
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How to prepare a Spaghetti Squash

At the store:
Select a squash that is uniformly yellow, free of blemishes or skin punctures.

At home:
1. Cut the squash in half lengthwise and carefully remove the loose pulp that contains the seeds.

2. Turn both halves upside down in a baking pan. Bake at 375-degrees until the inside is tender when touched with a fork, about 45 minutes.

3. Let cool until the squash can be handled, about 10 minutes. Carefully comb through the inside flesh with a fork; remove the resulting strands of squash to a serving plate. They will come out in threads that look and act much like cooked spaghetti.

4. Top each 1 cup serving with one of the following:
A. 1 Tbsp. of Smart Balance Light spread and 2 Tbsp. Splenda brown sugar blend;
B. ¼ cup Ragu Organic pasta sauce and 2 Tbsp. crumbled fat-free President feta cheese;
C. ½ cup mixed roasted vegetables (red bell pepper, onion, tomato).

5. For extra fun, serve spaghetti squash in the empty shells.


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