2007 KWQC-TV6 Recipes
This page was updated December 26, 2007 at 16:43

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APPETIZERS/BEVERAGES
  05/08/2007    APPLE LADYBUG TREATS - KIM KIRCHHERR 
  08/22/2007    APPLE YOGURT SMOOTHIE - NIKKI STAHR 
  01/18/2007    BAKED MOZZARELLA STICKS - NIKKI STAHR 
  10/18/2007    BAKED SPINACH ARTICHOKE YOGURT DIP 
  02/01/2007    BEAT THE MORNING SICKNESS BLUES SMOOTHIE 
  02/02/2007    BEERGARITAS - FOOD GURU 
  06/26/2007    BERRY LEMONADE - STEPHANIE GODKE 
  04/05/2007    BUNNY BOWL FOR VEGGIE DIP - KIM KIRCHHERR 
  05/08/2007    BUTTERFLY SNACK - KIM KIRCHHERR 
  01/29/2007    DRIED BEEF PICKLE DIP - IOWA BEEF COUNCIL 
  04/13/2007    ESPRESSO CON LECHE SHAKE - STEPHANIE GODKE 
  12/19/2007    HOT CHOCOLATE FOR CONSENTING ADULTS - STEPHANIE GODKE 
  12/20/2007    HUMMUS BI TAHINA - CHESTNUT STREET INN 
  12/19/2007    ORANGE HOT CHOCOLATE - STEPHANIE GODKE 
  12/12/2007    PAN-SEARED SCALLOPS - FARRADDAY'S 
  01/15/2007    PARMESAN CHEESE BITES - STEPHANIE GODKE 
  12/06/2007    PARTY CRAB GRASS - HEALTHY EXCHANGES 
  04/10/2007    POMEGRANATE SMOOTHIE - NIKKI STAHR 
  12/19/2007    SPICED CITRUS CIDER - STEPHANIE GODKE 
  10/17/2007    SPICY HOT CHOCOLATE - CHESTNUT INN 
  02/02/2007    TROPICAL FRUIT MARGARITAS - FOOD GURU 
  09/19/2007    TUNA TOASTS - ALLISON YODER 
  06/13/2007    WATERMELON FIRE AND ICE SALSA  - KIM KIRCHHERR 
  09/19/2007    ZESTY WALNUT HUMMUS - ALLISON YODER 
BREADS
  10/26/2007    APPLE STRUDEL MUFFINS - KIM KIRCHHERR 
  04/23/2007    APRICOT-BANANA-FLAX NUT BREAD - HY-VEE 
  10/26/2007    AUTUMN MUFFINS - KIM KIRCHHERR 
  06/14/2007    BASIC MUFFIN MIX - STEPHANIE GODKE 
  10/26/2007    BERRY OATMEAL MUFFINS - KIM KIRCHHERR 
  08/22/2007    CHOCOLATE FRENCH TOAST - NIKKI STAHR 
  10/02/2007    ELVIS' FRENCH TOAST - STEPHANIE GODKE 
  04/30/2007    GRILLED FLAT BREAD - STEPHANIE GODKE 
  08/27/2007    INDIAN FRY BREAD 
  02/12/2007    PIZZA DOUGH - STEPHANIE GODKE 
  10/26/2007    PIZZA MUFFINS - KIM KIRCHHERR 
  10/26/2007    PUMPKIN CHIP MUFFINS - KIM KIRCHHERR 
  10/26/2007    SAVORY BREAKFAST MUFFINS - KIM KIRCHHERR 
  08/24/2007    ZUCCHINI BREAD - STEPHANIE GODKE 
DESSERTS
  09/13/2007    APPLE CAKE - STEPHANIE GODKE 
  09/13/2007    APPLE CRANBERRY BREAD PUDDING - STEPHANIE GODKE 
  09/19/2007    APPLE DUMPLINGS - MARY JANE NELSON 
  12/06/2007    BAKED CARAMEL CORN - HEALTHY EXCHANGES 
  06/26/2007    BERRY CRISP - STEPHANIE GODKE 
  11/26/2007    BLUEBERRY PERSIMMON COOKIES - JANET MACON/HY-VEE 
  11/01/2007    CANDY BAR FILLED CUPCAKES - STEPHANIE GODKE 
  10/22/2007    CARAMEL APPLE DESSERT SQUARES 
  01/03/2007    CARROT CAKE - ALLISON YODER 
  04/12/2007    CHOCOLATE CHIP OATMEAL COOKIES - HY-VEE 
  02/23/2007    CHOCOLATE COVERED BLUEBERRIES - KIM KIRCHHERR 
  02/23/2007    CHOCOLATE COVERED BLUEBERRY SMOOTHIE - KIM KIRCHHERR 
  08/21/2007    CHOCOLATE ESPRESSO POTS DE CREME - CHESTNUT STREET INN 
  09/12/2007    CHOCOLATE RASPBERRY PANINI - NIKKI STAHR 
  02/23/2007    CHOCOLATE STRAWBERRIES - KIM KIRCHHERR 
  02/21/2007    CINNI-MINIS - ERIN FRAKES 
  12/19/2007    CRANBERRY BLISS BARS - STEPHANIE GODKE 
  06/26/2007    DRIED FRUIT SCONES - STEPHANIE GODKE 
  02/23/2007    EASY CHOCOLATE BANANA CAKE - KIM KIRCHHERR 
  10/17/2007    FLAN - CHESTNUT INN 
  05/07/2007    FRESH FRUIT SALSA W/CINNAMON CHIPS 
  08/02/2007    FRESH FRUIT W/ORANGE GLAZE - STEPHANIE GODKE 
  12/13/2007    GINGERBREAD PEOPLE - JANET MACON/HY-VEE 
  12/13/2007    GREEN TEA SHORTBREAD - JANET MACON/HY-VEE 
  06/25/2007    ITALIAN MERINGUE - STEVE HALL 
  08/02/2007    JELL-O RAINBOW - STEPHANIE GODKE 
  12/13/2007    LEMON-ROSEMARY SHORTBREAD - JANET MACON/HY-VEE 
  04/05/2007    LITE CARROT CAKE - KIM KIRCHHERR 
  11/01/2007    MILKY WAY CAKE - STEPHANIE GODKE 
  11/01/2007    MINI CANDY BAR CHEESECAKES - STEPHANIE GODKE 
  12/13/2007    NO-BAKE COOKIES - JANET MACON/HY-VEE 
  05/21/2007    ORANGE-CHOCOLATE PIZZA DESSERT - HEALTHY EXCHANGES 
  10/02/2007    PEACHY CHEESECAKE - STEPHANIE GODKE 
  04/13/2007    PERFECT DARK CHOCOLATE BROWNIES - STEPHANIE GODKE 
  08/27/2007    RANCH-HAND COBBLER 
  12/13/2007    SHAPED SUGAR COOKIES - JANET MACON/HY-VEE 
  11/26/2007    SPICY PERSIMMON CHUTNEY -  JANET MACON/HY-VEE 
  06/25/2007    STRAWBERRY BAKED ALASKA - STEVE HALL 
  05/21/2007    SUMMERTIME WHITE CHOCOLATE MOUSSE - HEALTHY EXCHANGES 
  11/01/2007    SURPRISE BAKED APPLES - STEPHANIE GODKE 
  12/19/2007    THE BEST CUT COOKIES - STEPHANIE GODKE 
  06/13/2007    WATERMELON SPLIT - KIM KIRCHHERR 
  02/23/2007    WHITE CHOCOLATE COVERED PRETZELS - KIM KIRCHHERR 
  01/15/2007    WHITE CHOCOLATE ORANGE CHEESECAKE - STEPHANIE GODKE 
ENTREES
  04/11/2007    AHI TUNA BURGER - JEFF RYSER 
  08/31/2007    ALLIE'S MUSHROOM PIZZA - KIM KIRCHHERR 
  05/08/2007    APPLE CHEESE PIZZA - KIM KIRCHHERR 
  01/15/2007    AUNT MARTHA'S PARTY CHEESE AND HAM SANDWICHES - STEPHANIE GODKE 
  04/11/2007    BACON WRAPPED SCALLOPS - JEFF RYSER 
  08/31/2007    BARBECUE HAM PIZZA - KIM KIRCHHERR 
  04/24/2007    BEEF & WILD RICE CASSEROLE - CIRCA 21 
  02/05/2007    BLACK & BLEU FILET 
  08/31/2007    BLACK AND WHITE PIZZA - KIM KIRCHHERR 
  05/31/2007    BLACK PEPPER PORK CHOPS - MIKE REEH 
  05/08/2007    BREAD BUDDIES - KIM KIRCHHERR 
  12/17/2007    BROWN BEEF GRAVY 
  08/31/2007    BUFFALO STYLE CHICKEN PIZZA - KIM KIRCHHERR 
  05/08/2007    BUTTERFLY SANDWICH - KIM KIRCHHERR 
  10/19/2007    BUTTERNUT SQUASH RAVIOLI 
  04/04/2007    CABERNET BEEF TENDERLOIN - MIKE REEH 
  06/28/2007    CARIBBEAN SEARED SALMON - MIKE REEH 
  01/15/2007    CHEESE POPOVERS - STEPHANIE GODKE 
  04/06/2007    CHEF JEFF'S HAM AND ASPARAGUS - JEFF GRUNDER 
  03/27/2007    CHICKEN LASAGNA CASSEROLE - CIRCA 21 
  01/11/2007    CHICKEN MARCO POLO - MIKE REEH 
  05/16/2007    CHICKEN MONTEREY - CIRCA 21 
  05/01/2007    CHICKEN NORMANDY - CIRCA 21 
  09/26/2007    CHICKEN VERA CRUZ W/BLACK BEAN RAGU - MIKE REEH 
  05/02/2007    CITRUS BBQ FOR FISH AND CHICKEN - MIKE REEH 
  03/13/2007    CORNED BEEF AND CABBAGE - WEBER MEATS 
  12/18/2007    CREAM GRAVY 
  04/10/2007    EASY CHICKEN CASSEROLE - CIRCA 21 
  08/29/2007    ELK CHILI 
  08/29/2007    ELK STEAK MEDALLIONS 
  12/20/2007    FISH OR CHICKEN KEBABS - CHESTNUT STREET INN 
  03/19/2007    FORMULA FOR GREAT CASSEROLES - STEPHANIE GODKE 
  03/09/2007    FOUR  CHEESE BASIL PITA PIZZA - HAPPY DIABETIC CHEF 
  04/17/2007    GERMAN LASAGNA - CIRCA 21 
  04/10/2007    GREEK CHICKEN WRAP - NIKKI STAHR 
  07/18/2007    GRILLED SIRLOIN W/SOUTHWESTERN VEGETABLE HASH - MIKE REEH 
  03/16/2007    GRU-BEN - THUNDER BAY GRILLE 
  10/02/2007    GUMBO CASSEROLE - STEPHANIE GODKE 
  06/20/2007    HAWAIIAN QUESADILLAS - NIKKI STAHR 
  02/28/2007    HUNTER STYLE BEEF TENDERLOIN  - JEFF GRUNDER 
  03/21/2007    INDIAN-GRILLED BISON WITH MANGO CHUTNEY - CHEF STEFFEN 
  08/29/2007    ITALIAN ELK 
  04/23/2007    LEFSE - BONNIE ERICKSON 
  12/17/2007    MASHED POTATOES 
  03/07/2007    MEALS MADE EASY WITH ROTISSERIE CHICKEN - JULIE MCMILLIN 
  04/13/2007    MEATBALL SANDWICH - STEPHANIE GODKE 
  08/21/2007    MEATBALLS IN SPICY TOMATO CHOCOLATE SAUCE - CHESTNUT STREET INN 
  04/03/2007    MEXICAN CASSEROLE - CIRCA 21 
  05/22/2007    MEXICAN CHICKEN CASSEROLE - CIRCA 21 
  02/23/2007    MIKE REEH'S CHICKEN DRUMETTES MAKEOVER 
  01/17/2007    MIKE'S MEAT LOAF 
  02/08/2007    MOM'S CHICKEN BAKE - MIKE REEH 
  02/02/2007    MONGOLIAN PORK BURGERS - FOOD GURU 
  12/26/2007    NEW YEAR'S EVE BEEF AND SEAFOOD SAUTE - MIKE REEH 
  05/08/2007    OVERNIGHT HAM CASSEROLE - CIRCA 21 
  09/05/2007    PARMESAN CHICKEN BREAST - MIKE REEH 
  01/04/2007    PASTA AND SHRIMP CARBONARA - MIKE REEH 
  04/26/2007    PEPPER SEARED TENDERLOIN - MIKE REEH 
  01/25/2007    PEPSI PORK CHOPS - HUNTER STYLE - MIKE REEH 
  07/03/2007    PORK WELLINGTON - CHEF JOSE ZEPEDA 
  12/20/2007    PORT AND ORANGE CRANBERRY SAUCE WITH SHALLOTS - CHESTNUT STREET INN 
  09/04/2007    PRIME BEEF FESTIVAL ROMANTIC STEAK FOR TWO 
  10/12/2007    PUMPKIN CHEESECAKE - FOOD GURU 
  06/26/2007    RASPBERRY MARINATED CHICKEN - STEPHANIE GODKE 
  03/13/2007    REUBEN SANDWICHES - WEBER MEATS 
  08/31/2007    RUEBEN PIZZA - KIM KIRCHHERR 
  03/29/2007    SALMON PICCATTA/IOWA MAYTAG BLUE WEDGE - BUTTON FACTORY 
  01/30/2007    SCAMPI PASTA - THUNDER BAY GRILLE 
  08/09/2007    SCAMPI POMODORO - MIKE REEH 
  05/09/2007    SEAFOOD TRIO W/NEW ORLEANS STYLE CREAM SAUCE - MIKE REEH 
  03/13/2007    SKILLET HASH - WEBER MEATS 
  02/07/2007    SMOKED PORK LOIN - JEFF GRUNDER 
  01/10/2007    SMOTHERED CHICKEN AND SHRIMP 
  08/27/2007    STOCKYARD SPECIAL HAM 
  09/13/2007    STUFFED SQUASH OR PEPPERS - STEPHANIE GODKE 
  08/17/2007    SUMMER RATATOUILLE 
  02/02/2007    SUPER BOWL SHRIMP - FOOD GURU 
  08/31/2007    TACO PIZZA - KIM KIRCHHERR 
  11/22/2007    TASTY TURKEY MAKEOVERS - STEPHANIE GODKE 
  03/08/2007    TERIYAKI SALMON WITH SCALLIONS - HAPPY DIABETIC CHEF 
  03/14/2007    TOP O'THE MORNING BRUNCH 
  02/13/2007    TOURNEDOES BIENVILLE - MIKE REEH 
  09/12/2007    TURKEY, RED PEPPER AND WHITE CHEDDAR PANINI - NIKKI STAHR 
MISCELLANEOUS
  01/02/2007    BABY FOOD SOFT DOGGIE COOKIES 
  04/30/2007    BALSAMIC GLAZE FOR FRUIT - STEPHANIE GODKE 
  06/26/2007    BLUEBERRY VINAIGRETTE - STEPHANIE GODKE 
  12/21/2007    CEREAL SNOWMAN - KIM HIRCHHERR 
  12/21/2007    CINNAMON ROLL CHRISTMAS TREE - KIM KIRCHHERR 
  12/21/2007    CREAM CHEESE PENGUINS - KIM KIRCHHERR 
  12/21/2007    HARD BOILED EGG PENGUIN - KIM KIRCHHERR 
  09/19/2007    HOLLANDAISE SAUCE - CHESTNUT STREET INN 
  04/09/2007    HOME MADE PEANUT BUTTER - HAPPY DIABETIC CHEF 
  05/25/2007    MANGOES - A TROPICAL TREASURE - ALLISON YODER 
  12/20/2007    MIXED GREENS WITH AVOCADO AND CITRUS FRUITS - CHESTNUT STREET INN 
  10/03/2007    NATURAL REMEDIES - JAYNE WIESE 
  11/20/2007    PUMPKIN TREATS FOR DOGS - TAILZ ER WAGGIN' 
  12/21/2007    RICE MICE - KIM KIRCHHERR 
  01/16/2007    SLIM SECRETS - JULIE MCMILLIN 
  10/30/2007    SPICE RUB 
  06/26/2007    STRAWBERRY SALSA - STEPHANIE GODKE 
  03/05/2007    SURVIVAL CUISINE - STEPHANIE GODKE 
  05/01/2007    TEQUILA LIME AND CILANTRO MARINADE - STEPHANIE GODKE 
  08/24/2007    TOMATO GAZPACHO - STEPHANIE GODKE 
  01/02/2007    VITAMIN RICH FELINE MEAL 
SOUPS/SALADS
  09/21/2007    BAKED POTATO SOUP - JEFF GRUNDER 
  09/19/2007    BARLEY WILD RICE SOUP MIX - ALLISON YODER 
  01/12/2007    BLACK BEAN AND SALSA SOUP - KIM KIRCHHERR 
  05/21/2007    CABBAGE SURPRISE - HEALTHY EXCHANGES 
  01/15/2007    CHEESE BEER SOUP - STEPHANIE GODKE 
  01/29/2007    CHEESEBURGER SOUP - IOWA BEEF COUNCIL 
  01/12/2007    CHICKEN POT PIE SOUP - KIM KIRCHHERR 
  08/02/2007    CHICKEN, BLACK BEAN & CORN ENTREE SALAD - STEPHANIE GODKE 
  01/12/2007    CHILI CHICKEN STEW - KIM KIRCHHERR 
  05/07/2007    CHILLED STRAWBERRY SOUP 
  09/27/2007    GERMAN POTATO SALAD - MARY 
  04/13/2007    HERBED GOAT CHEESE AND BEET SALAD - STEPHANIE GODKE 
  05/21/2007    HONEY MUSTARD POTATO SALAD - HEALTHY EXCHANGES 
  04/13/2007    LORELEI'S SALAD - STEPHANIE GODKE 
  08/24/2007    OLD FASHIONED CUCUMBER SALAD - STEPHANIE GODKE 
  04/23/2007    ORANGE WALDORF SALAD - HY-VEE 
  10/23/2007    PAULA'S PUMPKIN SOUP 
  01/12/2007    ROASTED RED PEPPER SOUP - KIM KIRCHHERR 
  07/16/2007    SALADS OF SUMMER - STEPHANIE GODKE 
  01/31/2007    SAUSAGE & CORN CHOWDER - MIKE'S MAKEOVER 
  04/09/2007    SHAKE IT UP SALAD - HAPPY DIABETIC CHEF 
  11/07/2007    SMOKED TURKEY & CHEDDAR CHEESE CHOWDER - MIKE REEH 
  05/03/2007    STEAK AND SPINACH SALAD - IOWA BEEF INDUSTRY COUNCIL 
  04/05/2007    STRAWBERRY SALAD - KIM KIRCHHERR 
  04/13/2007    STRAWBERRY SPINACH SALAD - STEPHANIE GODKE 
  01/17/2007    TERRY O'S HAM AND BEAN W/SOUTHWESTERN TWIST 
  09/19/2007    TOMATO AND AVOCADO SALAD - ALLISON YODER 
  04/06/2007    TROPICAL FRUIT SALAD WITH ORANGE LIQUOR - JEFF GRUNDER 
  05/21/2007    TUNA SUMMER SALAD - HEALTHY EXCHANGES 
  06/13/2007    WATERMELON SALAD - KIM KIRCHHERR 
  06/13/2007    WATERMELON SUMMER SALAD - KIM KIRCHHERR 
  01/18/2007    WHITE BEAN CHOWDER - NIKKI STAHR 
  09/28/2007    ZAHLOUK - COOKED EGGPLANT AND TOMATO SALAD 
  09/19/2007    ZESTY PASTA SALAD - ALLISON YODER 
VEGETABLES
  04/05/2007    ASPARAGUS WITH PARMESAN CRUST - KIM KIRCHHERR 
  07/23/2007    FRIED GREEN TOMATOES - JEFF GRUNDER 
  08/24/2007    SWEET AND SOUR BACON GREEN BEANS - STEPHANIE GODKE 
  03/09/2007    WALKING EDITABLE VEGETABLE BOWLS - HAPPY DIABETIC CHEF 

APPETIZERS/BEVERAGES

Printable Recipe
APPLE LADYBUG TREATS - KIM KIRCHHERR
05/08/2007
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Submitted by: Veros L.
Servings: 4

Overview:

"Red apples are decorated to look like lady bugs. This is a quick and fun snack that kids will enjoy making and eating. For once kids can play with their food."

Ingredients:

2 red apples
1/4 cup raisins
1 tablespoon peanut butter
8 thin pretzel sticks

Directions:

Slice apples in half from top to bottom, and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.

Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.

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

Kim’s tip: use lemon or lime juice to coat the cut side of the apple to keep from browning


Printable Recipe
APPLE YOGURT SMOOTHIE - NIKKI STAHR
08/22/2007
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Chef Rick Tramanto on behalf of 3-A-Day of Dairy
Tru Restaurant in Chicago

Servings: 2
Prep Time: 10 minutes

Ingredients:
2 cups low-fat vanilla yogurt
1 Granny Smith apple, cored, peeled and diced
1/2 cup orange juice
1/2 cup ice
2 tablespoons honey

Preparation:
Mix all ingredients in a blender or food processor until smooth. Pour into tall glasses. Garnish with sliced almonds, juliene mint and 1/2 teaspoon honey, if desired.

Nutritional Facts:
Nutritional Facts per serving for individual food recipe:

Calories: 330
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 160mg
Calcium: 45% Daily Value
Protein: 13g
Carbohydrates: 66g
Dietary Fiber: 1g



Printable Recipe
BAKED MOZZARELLA STICKS - NIKKI STAHR
01/18/2007
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Servings: 6
Prep Time: 20 minutes
Cook Time: 5 to 6 minutes

cooking spray
1 (12-ounce) package reduced-fat Mozzarella string cheese
1 egg
1 teaspoon Italian seasoning
8 tablespoons panko (Japanese) bread crumbs
1/2 cup prepared marinara sauce, warmed

Preparation:
Position rack in upper third of oven and preheat it to 350° F. Line a baking sheet with foil and spray lightly with cooking spray.

Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In a small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium-heat. Cook and stir bread crumbs until lightly browned, about 5 minutes.

Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Redip the string cheese in egg and again in bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly wth cooking spray.

Bake 5 to 6 minutes or until heated through.

Note: Cheese may melt slightly and loose shape. Simply press it back into place.

Serve with warmed marinara sauce for dipping.

Nutritional Facts:
Nutrition Facts per serving for individual food:

Calories: 180
Total Fat: 7g
Saturated Fat: 4.3g
Cholesterol: 50mg
Sodium: 50mg
Calcium: 30% Daily Value
Protein: 14g
Carbohydrates: 7g
Dietary Fiber: 0g



Printable Recipe
BAKED SPINACH ARTICHOKE YOGURT DIP
10/18/2007
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Makes 8 servings
Prep Time: 10 min
Cook Time: 20 min
www.3aday.org

Ingredients:

1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained (INSTEAD try 1 lb cooked Kale)
1 (8-ounce) container low-fat plain yogurt
1 cup shredded part-skim, low-moisture Mozzarella cheese
1/4 cup chopped green onion
1 garlic clove, minced
2 tablespoons chopped red pepper

Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake at 350 degrees Fahrenheit for 20-25 minutes or until heated through and sprinkle with red peppers. Serve with toasted bread or whole grain crackers.

Recipe created by 3-A-Day of Dairy

Nutritional Facts per serving for individual food recipe:

Calories: 80
Total Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 220 mg
Calcium: 20% Daily Value
Protein: 8 g
Carbohydrates: 7 g
Dietary Fiber: 1 g


Printable Recipe
BEAT THE MORNING SICKNESS BLUES SMOOTHIE
02/01/2007
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All You Need:
1 medium banana (vitamin B6, nausea control)
1 cup fresh or frozen strawberries (vitamin C)
1-1/2 cups Hy-Vee Health Market organic nonfat milk (protein, calcium)
1 container (6 oz) Stonyfield 2-A-Say yogurt, any flavor (calcium)
1 tablespoon Hodgson Mill wheat germ (vitamin B6)
1 tablespoon Hodgson Mill flax meal (omega-3 fats)
1 teaspoon freshly grated ginger (nausea control), optional

All You Do:
1. Peel banana, break into chunks and place into blender container.
2. Add strawberries, milk, yogurt, wheat germ, flax meal and ginger.
3. Cover and blend until smooth.
4. Serve immediately; makes 3 servings

Nutrition Facts per serving: 180 calories, 1.5 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 105 mg sodium, 33 g carbohydrates, 6 g fiber, 23 g sugar, 9 g protein.

Daily Values: 6% vitamin A, 110% vitamin C, 30% calcium, 4% iron.



Printable Recipe
BEERGARITAS - FOOD GURU
02/02/2007
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1 can frozen limeade, concentrate
1 can beer
2 cans ice
½ can triple sec
½ can tequila of your choice

Put the frozen limeade into your blender. Now use the incredibly versatile empty limeade can as a measuring device. Fill it with beer, add it to the blender. Fill it with tequila, add again to blender. Fill can twice with ice and add into to the blender, fill up halfway with triple sec and blend.







Printable Recipe
BERRY LEMONADE - STEPHANIE GODKE
06/26/2007
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Muddle some berries in the bottom of a drink shaker. Add the juice of a lemon and some Splenda to taste. Add chilled lemon sparkling water. Garnish with berries.



Printable Recipe
BUNNY BOWL FOR VEGGIE DIP - KIM KIRCHHERR
04/05/2007
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What you need:

Round bread bowl (find one with some fiber)
Mini loaf of French bread, cut in half OR 2 mini soft breadsticks (with fiber)
Whole chives
Cauliflower floret
2 black olives, cut in half
Hummus, light ranch dressing, or other favorite low fat dip


Baby carrots or carrot coins
Celery sticks
Grape tomatoes
Pea pods
Bell pepper strips
Other veggies for dipping
Mini pretzel sticks

What you do:

Scoop out the bread bowl to form a hollow. Cut up center into chunks for dipping if desired and set aside.
Take the French bread halves or mini bread sticks and attach to top as ears. Use mini pretzel sticks to anchor ears.
Make slits for eyes and nose below the "ears", then take 3 olive halves and insert into slits for eyes and nose. Make a small indent in the other side of the bowl and insert stem of cauliflower so floret forms tail.

Pour low fat dip into hollow and surround "bunny" with veggies and pretzels for dipping on a platter.

Idea from Kim Kirchherr


Printable Recipe
BUTTERFLY SNACK - KIM KIRCHHERR
05/08/2007
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You need:

Celery sticks
Pretzel twists
Pretzel sticks
Raisins
Peanut butter

You do:

Cut the celery stick to be just a little longer than whatever size pretzel twists you have.
Spread peanut butter into the celery stick and add 2 raisins or other dried fruit to one end for eyeballs.

Lay pretzel twists on either side of the celery for wings with the smaller side on the celery and add two pretzel sticks (or skinny celery stalks) for antennae.

Idea adapted from UofI Extension Family Nutrition Program



Printable Recipe
DRIED BEEF PICKLE DIP - IOWA BEEF COUNCIL
01/29/2007
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Enjoy this simple and easy version of an Iowa favorite, Dried Beef Pickle roll-ups, conveniently served as a dip!

1 package (3 ounces) dried beef, finely chopped
1 package (8 ounces) regular or reduced fat cream cheese
1/2 cup reduced fat sour cream
2 tablespoons chopped green onion
1/2 to 1 cup coarsely chopped dill pickles (not dill relish)
1/4 teaspoon pepper

Soften cream cheese and combine with remaining ingredients. Chill until serving.

Serve with crackers or fresh vegetables.

Makes 2-1/2 to 3 cups dip.


Printable Recipe
ESPRESSO CON LECHE SHAKE - STEPHANIE GODKE
04/13/2007
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¾ cup room temperature espresso
4 TBS sweetened condensed milk
1 cup whole milk
2 cup coffee ice cream
¼ cup Kahlua [optional]

Blend and garnish with chocolate covered coffee beans



Printable Recipe
HOT CHOCOLATE FOR CONSENTING ADULTS - STEPHANIE GODKE
12/19/2007
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1 cup of ½ and ½
8 oz grated bittersweet chocolate
1 ½ cup milk
4 - 6 cream de cocoa or Bailey's Irish Cream

Heat the milk, ½ and ½ and the chocolate then add the liqueur at the end. Garnish with a cut cookie or a Seasonal PEEP!



Printable Recipe
HUMMUS BI TAHINA - CHESTNUT STREET INN
12/20/2007
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Yields: Approx. 12 servings

2 cans chickpeas
¼ - 1/3 cup tahini paste
2 Tbls lemon juice
Pinch salt & pepper
1 tsp cumin
1 tsp paprika
¼ tsp cayenne pepper
3-4 cloves minced garlic
¼ cup olive oil
¼-1/2 cup water

Soak chickpeas in water for approx. 1 hour. Using your fingers peel the outer layer of skin off each chickpea before transferring them to the bowl of a food processor. Do not skip this step. It helps to make the hummus creamy and not grainy. It makes all the difference in the world. Add tahini paste, lemon juice, salt, pepper, cumin, paprika, cayenne, garlic and olive oil to chickpeas and process in a food processor until the mix is smooth. Slowly add water to thin the hummus until it becomes creamy and easily spreadable. Serve sprinkled with paprika and drizzled with olive oil, accompanied with some good imported olives and wedges of pita bread.

Printable Recipe
ORANGE HOT CHOCOLATE - STEPHANIE GODKE
12/19/2007
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1 ½ cup grated bittersweet chocolat
½ cup powdered dry milk
1 orange rind zested
Pinch of cinnamon

Mix ½ cup of this mix with 1 cup hot water.



Printable Recipe
PAN-SEARED SCALLOPS - FARRADDAY'S
12/12/2007
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Servings: 1 serving
Category: Appetizer

4ea U-10 Scallops
2 Tbsp Olive Oil divided
2 oz Fresh baby spinach leaves
½ tsp chopped garlic
Salt & Pepper to taste
Balsamic reduction as needed
1 oz Diced Tomato for garnish

Method of Preparation

1. Heat 1 Tbsp olive oil in sauté pan with medium to medium high heat.
2. Season scallops with salt and pepper and sear in pan until both sides are golden brown and cooked through.
3. Remove from pan and keep warm.
4. Add remaining oil to pan and heat to smoking point.
5. Remove from heat and add spinach, garlic, and salt & pepper.
6. Using tongs, quickly stir spinach until wilted.
7. Place spinach in center of plate and heel scallops at 12, 3, 6, and 9 o'clock positions. Drizzle balsamic reduction on and around scallops and plate.
8. Sprinkle with diced tomato


Printable Recipe
PARMESAN CHEESE BITES - STEPHANIE GODKE
01/15/2007
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1 cup flour
2/3 cup grated parmesan
¼ tsp red pepper
½ cup butter
2 TBS milk

Pulse in the processor. Shape the dough into a log and cut into rounds. Brush with milk and bake at 350 degrees for 12 to 15 minutes.



Printable Recipe
PARTY CRAB GRASS - HEALTHY EXCHANGES
12/06/2007
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1/2 cup Land O Lakes no-fat sour cream
1/4 cup Kraft fat-free mayonnaise
1/2 cup Kraft Reduced Fat Parmesan Style Grated Topping
1/2 cup finely chopped onion
1 (4-ounce drained weight) can crabmeat, rinsed and drained
1 (10-ounce) pkg frozen chopped spinach, thawed and thoroughly drained

In a large bowl, combine sour cream, mayonnaise, and Parmesan cheese. Add onion and crabmeat. Mix well to combine. Stir in spinach. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Serve with vegetables or reduced-fat crackers.

Serves 6 (1/3 cup) - Each serving equals:

97 Calories, 1g Fa, 8g Pr, 14g Ca, 373mg So, 118mg Cl, 3g Fi

Diabetic Exchanges: 1 Pr, 1/2 Ve

Carb Choices: 1


Printable Recipe
POMEGRANATE SMOOTHIE - NIKKI STAHR
04/10/2007
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Recipe created by 3-A-Day of Dairy

Makes 4 servings (1 cup per serving)
Prep time: 5 minutes
Freezer time: 3 hours

Ingredients:

1 banana
2 cups (16 ounces) fat-free vanilla yogurt
1 cup pomegranate juice
1 tablespoon coarse sugar (optional)
pomegranate seeds (optional)

Wrap peeled banana in plastic wrap and freeze 3 hours or until frozen.
Unwrap banana, break into chunks and place in a blender with the yogurt and juice. Cover and blend until smooth; pour into 4 glasses to serve. Top with pomegranate seeds if desired.

Serving tip: Before serving, wet edge of glass and dip into coarse sugar for decorative edge.

Nutrition Facts per serving for individual food:

Calories - 170
Total Fat - 0 g
Saturated Fat - 0 g
Cholesterol - 0 mg
Sodium - 85 mg
Calcium - 20% Daily Value
Protein - 6 g
Carbohydrates - 36 g
Dietary Fiber - 1 g


Printable Recipe
SPICED CITRUS CIDER - STEPHANIE GODKE
12/19/2007
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½ gal cider
½ cup lemon juice
½ cup orange juice
3 cinnamon sticks
1 TBS whole cloves

Heat together and serve with a slice of apple floating in it.



Printable Recipe
SPICY HOT CHOCOLATE - CHESTNUT INN
10/17/2007
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3 Cups Whole Milk
3 oz. Bittersweet Chocolate
2 Tbl Granulated Sugar
Pinch Salt
Pinch Nutmeg
¼ tsp Ground Cloves
½ tsp Ground Cinnamon
Pinch Cayenne Pepper
Cinnamon Sticks to Serve
Amaretto Whipped Cream To Serve

Place the milk, chocolate, sugar, salt, nutmeg, cloves, cinnamon and pepper in a medium saucepan over medium heat. Whisk until chocolate has completely melted. Don’t over heat the milk or it will scorch and form a skin. Serve hot with amaretto whipped cream and cinnamon stick.

AMARETTO WHIPPED CREAM

½ cup heavy cream
2 Tbl Sugar
1 Tbl Amaretto
½ tsp vanilla extract

Whip cream until stiff peaks form. Slowly add sugar, amaretto and vanilla and continue whipping until incorporated and fluffy.



Printable Recipe
TROPICAL FRUIT MARGARITAS - FOOD GURU
02/02/2007
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1 - 16oz bag tropical island fruit blend, frozen
1/3 can limeade
1 oz Cointreau
1 ½ oz tequila

Blend all ingredients together. Rim margarita glasses with salt. Garnish with a lime wedge.


Printable Recipe
TUNA TOASTS - ALLISON YODER
09/19/2007
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Tuna Toasts
*** Diabetic Friendly, low cholesterol, low fat, low carb ***

Serves: 18 (2 toasts each)

All you need:
1 (16 oz.) baguette
1 can (12 oz.) Starkist™ chunk light tuna in spring water, drained
¼ cup finely chopped Vidalia™ sweet onion
2 Tbsp finely chopped fresh parsley
2 Tbsp Hy-Vee light Italian dressing
¼ cup Hy-Vee shredded parmesan cheese

All you do:
1. Preheat oven to 350 degrees
2. Slice baguette into 36 ½-inch slices. Place on baking sheet. Bake 5 minutes or until lightly browned.
3. Meanwhile, combine tuna, celery, onion, parsley, dressing and cheese in a medium bowl.
4. Turn each slice of toasted bread over and top with tuna mixture. Return to oven and bake for an additional 5 minutes or until heated through.

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

Nutrition information per serving: Calories: 100; Carbohydrate: 13 g; Cholesterol: 15 mg; Dietary Fiber: 1 g; Fat: 1 g; Protein: 8 g; Saturated Fat: 0 g; Sodium: 270 mg; Sugar: 1 g; Trans fats: 0 g
Source: www.hy-vee.com



Printable Recipe
WATERMELON FIRE AND ICE SALSA - KIM KIRCHHERR
06/13/2007
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Submitted by: Dawn
Servings: 32

Overview:
"Juicy watermelon replaces tomatoes in this salsa that's simultaneously cool and spicy hot -- perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish."

Ingredients:
" 3 cups chopped watermelon
" 1/2 cup chopped green bell pepper
" 2 tablespoons lime juice
" 2 tablespoons chopped fresh cilantro
" 1 tablespoon chopped green onions
" 1 tablespoon chopped jalapeno pepper
" 1/2 teaspoon garlic salt

Directions:
1. In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

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

Kim's note: Use garlic powder to remove some of the sodium from this recipe.

Printable Recipe
ZESTY WALNUT HUMMUS - ALLISON YODER
09/19/2007
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Zesty Walnut Hummus
Serves: 18

All you need:
- ½ cup California walnuts, toasted
- 1 can (19 ounces) chickpeas (drained and rinsed)
- ¼ cup Italian salad dressing
- ½ teaspoon cayenne pepper

All you do:
1. In a blender or food processor, puree walnuts, chickpeas, salad dressing and cayenne pepper together until smooth.
2. Serve with vegetable sticks or pita triangles.

Nutrition Information per Serving: Calories: 63; Total Fat: 3 g; Saturated Fat: 0 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 134 mg; Total Carbohydrate: 7 g; Dietary Fiber: 1 g; Protein: 2 g

Source: www.allrecipes.com


BREADS

Printable Recipe
APPLE STRUDEL MUFFINS - KIM KIRCHHERR
10/26/2007
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Submitted by: Nikki
Servings: 12

Ingredients:
" 2 cups all-purpose flour
" 1 teaspoon baking powder
" 1/2 teaspoon baking soda
" 1/2 teaspoon salt
" 1/2 cup butter
" 1 cup white sugar
" 2 eggs
" 1 1/4 teaspoons vanilla
" 1 1/2 cups chopped apples
" 1/3 cup packed brown sugar
" 1 tablespoon all-purpose flour
" 1/8 teaspoon ground cinnamon
" 1 tablespoon butter

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
2. In a medium bowl, mix flour, baking powder, baking soda and salt.
3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

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



Printable Recipe
APRICOT-BANANA-FLAX NUT BREAD - HY-VEE
04/23/2007
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Serves 12

ALL YOU NEED:
1 (15-oz) pkg. banana quick bread mix
½ cup chopped Hy-Vee dried apricots
1/3 cup flax meal
2 large eggs
1/3 cup Hy-Vee canola oil
¼ cup chopped Hy-Vee walnuts (optional)

ALL YOU DO:
1. Heat oven as directed on package. Coat bottom of 8x4-inch loaf pan with nonstick cooking spray.
2. Combine bread mix, flax meal and apricots in medium bowl; mix well. Add remaining ingredients and water according to package directions. Mix until moistened; fold in nuts, if desired.
3. Bake and cool as directed on package.

Nutrition Information Per Serving: 221 calories, 31g carbohydrate, 4g protein, 9g fat, 2g fiber, 35mg cholesterol, 158mg sodium


Printable Recipe
AUTUMN MUFFINS - KIM KIRCHHERR
10/26/2007
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Submitted by: Jack Dickson
Servings: 18

Ingredients:
" 3/4 cup brown sugar
" 3/4 cup white sugar
" 3 cups all-purpose flour
" 1/2 teaspoon baking soda
" 1 tablespoon baking powder
" 1/2 teaspoon salt
" 2 teaspoons ground cinnamon
" 1/2 teaspoon ground nutmeg
" 1 teaspoon ground ginger
" 1 cup butter, melted
" 2 eggs, beaten
" 1 1/4 cups milk
" 1 cup chopped cranberries
" 1 cup chopped, peeled apple
" 1/2 cup chopped dried figs
" 3/4 cup chopped toasted hazelnuts

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
2. In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
3. Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

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



Printable Recipe
BASIC MUFFIN MIX - STEPHANIE GODKE
06/14/2007
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3 cup flour
2/3 sugar [1/3 less if making savory variations]
1 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter
2 cups sour cream
2 large eggs
2 tsp vanilla

Bake at 400 degrees for 20 min.

Add ins:

2 cups mashed ripe bananas and 1 1/2 cup chocolate chips

or

1 1/2 cups dried cranberries and 2 TBS orange zest and 1 tsp orange extract and 1 cup white chocolate chips

or

2 cups drained crushed pineapple and 2 cups coconut and lemon extract

or

2 cups chopped dried peaches and 1 1/2 cup toasted sugared pecans

or

3 oz cocoa powder and 2 cups peanut butter chips



Printable Recipe
BERRY OATMEAL MUFFINS - KIM KIRCHHERR
10/26/2007
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Submitted by: Lizzy London
Servings: 12

Ingredients:
" 3/4 cup quick cooking oats
" 1/4 cup wheat germ
" 1 1/2 cups all-purpose flour
" 1/2 cup sugar
" 1/2 cup chopped walnuts
" 1/2 teaspoon salt
" 1 tablespoon baking powder
" 3/4 cup milk
" 1/2 cup vegetable oil
" 1 egg
" 1 cup blueberries
" 1/3 cup quick cooking oats
" 1/4 cup brown sugar
" 1 teaspoon ground cinnamon

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
2. In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
3. Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
4. Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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


Printable Recipe
CHOCOLATE FRENCH TOAST - NIKKI STAHR
08/22/2007
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Nesquik Chocolate French Toast
Courtesy of Nesquik
Servings: 4
Prep Time: 30 minutes
Cook Time: 6 minutes

Ingredients:
1/2 cup Nesquik Chocolate Ready-to-Drink Milk
1 cup egg substitute
8 slices white bread
1 cup nonfat vanilla yogurt
raspberries (optional)

Preparation:
Whisk together Nesquik milk and egg substitute in a medium bowl. Lightly spray non-stick cooking spray in large skillet over medium heat and dip bread into milk and egg mixture, coating evenly. Cook bread on each side for about 3 minutes or until cooked through. Top each slice with approximately 2 tablespoons of lowfat vanilla yogurt and add raspberries if desired.

Nutritional Facts:
Nutrition Facts per serving:

Calories: 240
Total Fat: 3g
Saturated Fat: 1.5g
Cholesterol: 5mg
Sodium: 440mg
Calcium: 30% Daily Value
Protein: 14g
Carbohydrates: 38g
Dietary Fiber: 1g



Printable Recipe
ELVIS' FRENCH TOAST - STEPHANIE GODKE
10/02/2007
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A loaf of banana bread
Smooth peanut butter
4 eggs
½ cup cream
1 tsp vanilla

Butter for the griddle

3 bananas sliced into disks
1/3 cup brown sugar
4 TBS butter
1 tsp vanilla

Sauté the banana slices in the butter and brown sugar until the sugar is smooth and syrupy then add the vanilla. Set aside.

Slice the banana bread into ¼ inch slices and spread the peanut butter on one to stick it to another slice. Dip the banana bread sandwich into the egg mixture and then fry it in a Teflon pan with butter. Flip when it is done and top with the banana syrup….yum. For dessert you can add a drizzle of chocolate syrup….I would even do it for breakfast but I am a chocoholic!


Printable Recipe
GRILLED FLAT BREAD - STEPHANIE GODKE
04/30/2007
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1 pkg of yeast
1 TBS sugar
1 Cup warm water
3-5 TBS olive oil
2 ½ cups flour [more as needed]

Put the yeast and sugar into the warm water and let it get bubbly. Add the salt to the flour. Add the oil to the water mixture and put it into the flour. Knead until soft slippery dough. Cut the dough into 4 balls of equal size and cover and let raise for about 30 minutes.

Roll out the dough to about ¼ inch thick and put it directly onto the very hot grill. Wait about 1 and ½ minutes until grill marks appear and turn the dough over.
When the bread is cooked spread it with olive oil flavored with herbs, garlic, or pepper. Sprinkle with cheese and serve.


Printable Recipe
INDIAN FRY BREAD
08/27/2007
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2 cups unsifted flour
2 rounded teaspoons baking powder
1 tablespoon sugar
1 tablespoon shortening
1-1/2 cups canned milk
Salt to taste (or about 1 teaspoon)

MIX all dry ingredients in bowl. Add shortening and work with hands until crumbly. Add milk and mix. Turn out on floured board and knead lightly. Avoid using too much flour. Pinch off a ball of dough large enough to make a 9-inch cake. Pat out with hands until dough is round and flat, about 1/4 inch thick. Poke a hole in the middle, and fry in deep fat that is hot, but not smoking. turn only once, frying about 1-1/2 minutes on each side. Drain on paper towels.

Printable Recipe
PIZZA DOUGH - STEPHANIE GODKE
02/12/2007
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PIZZA DOUGH

WITH VARIATIONS

2 ½ cups flour
1 tsp salt
1 pkg yeast
1 tsp sugar
1 cup warm water
¼ cup olive oil

Put the sugar in the warm water and sprinkle in the yeast. Allow this mixture to bubble up. Add the oil to the water and add it to the flour that the salt has been added to. Mix together until a soft dough comes together. If it is too wet add flour a few tablespoons at a time. If it seems too dry add warm water a few tablespoons at a time. When you have a nice soft dough start to knead it until it is smooth and silky. If you want to use the dough right away you can form it into a round or traditional rectangular crust. Pierce the dough area that you are gong to cover with toppings with a fork all over to keep it from bulging up. Top the pizza with sauce or olive oil then meats, veggies, cheese and herbs.

IF you like a sweet crust leave out half the sugar and double the salt. IF you want to use the crust at a later time use crushed ice or ice water to make the dough and refrigerate the dough until ready to use.

The thinner you press out the crust the crisper the crust…thicker…makes it chewy! Bake in a hot oven on a pizza stone or perforated pan. A cookie sheet will do, but you should partially bake the crust for about 7 minutes to get the center of the dough to be crisp.



Printable Recipe
PIZZA MUFFINS - KIM KIRCHHERR
10/26/2007
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Submitted by: Karen
Servings: 12

Ingredients:
" 2 1/2 cups all-purpose flour
" 2 teaspoons baking powder
" 1/2 teaspoon baking soda
" 1/2 teaspoon salt
" 1 teaspoon dried basil leaves
" 1/2 teaspoon dried oregano
" 2 tablespoons white sugar
" 3 sun-dried tomatoes packed in oil, drained and diced
" 2 1/2 cups shredded sharp Cheddar cheese, divided
" 4 green onions, chopped
" 1 egg, beaten
" 1 1/2 cups buttermilk

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl, combine flour, baking powder, baking soda, salt, basil, oregano and sugar into large bowl; stir until well blended. Mix in tomatoes, 1.5 cups of cheese and onions. In another bowl beat egg, whisk in buttermilk and stir until combined. Spoon batter into muffin tins until half full. Sprinkle remaining 1 cup cheese on top of muffins.
3. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of the muffin comes out clean.

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



Printable Recipe
PUMPKIN CHIP MUFFINS - KIM KIRCHHERR
10/26/2007
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Submitted by: Laurie
Servings: 12

Ingredients:
" 2 eggs
" 1 cup white sugar
" 1/2 (15 ounce) can pumpkin
" 3/4 cup vegetable oil
" 1-1/2 cups all-purpose flour
" 1 teaspoon baking soda
" 1 teaspoon baking powder
" 1/2 teaspoon ground cinnamon
" 1/2 teaspoon salt
" 1 cup semisweet chocolate chips

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups.
2. Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
3. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
4. Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.

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



Printable Recipe
SAVORY BREAKFAST MUFFINS - KIM KIRCHHERR
10/26/2007
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Submitted by: Marsha Eibert
Servings: 12

Ingredients:
" 4 slices bacon
" 2 cups all-purpose flour
" 3 teaspoons baking powder
" 1/4 teaspoon baking soda
" 2 tablespoons white sugar
" 1 tablespoon wheat germ
" 1/2 teaspoon salt
" 2 eggs, beaten
" 1/3 cup milk
" 1 cup canned cream-style corn
" 1/4 cup butter, melted
" 1/4 cup vegetable oil

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
2. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.
4. Bake in preheated oven for 20 to 25, until golden brown.

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



Printable Recipe
ZUCCHINI BREAD - STEPHANIE GODKE
08/24/2007
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Surprisingly Good Zucchini bread

2 cups sugar
1 cup oil
3 eggs
1 tsp vanilla
3 cups flour
1 tsp soda
¼ tsp baking powder
½ tsp salt
1 cup chopped pecan
½ cup dried cranberries
1 cup chocolate chips
2 cups shredded zucchini

Stir the dry ingredients together. In a separate bowl stir the wet ingredients with the zucchini. Quickly and lightly stir the dry into the wet and put into 2 greased bread pans.

Bake at 325 for 55 minutes or until a cake tester comes out clean. Freezes well.


DESSERTS

Printable Recipe
APPLE CAKE - STEPHANIE GODKE
09/13/2007
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1 ¼ cup oil
2 cups brown sugar
2 eggs beaten
1 tsp vanilla
3 cups chopped and peeled apple [tart, firm]
3 cups flour
1 ½ tsp soda
½ tsp salt
1 tsp cinnamon

Mix the dry ingredients and the wet. Stir together and spread into a 9 x13 pan that has been buttered. Sprinkle the top with cinnamon sugar [1/3 cup sugar to 1 tsp cinnamon]

Bake at 350 for 25 to 30 minutes.


Printable Recipe
APPLE CRANBERRY BREAD PUDDING - STEPHANIE GODKE
09/13/2007
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1 loaf of good bread torn up
½ cup melted butter
¾ cup white sugar
½ cup brown sugar
1 ½ tsp cinnamon
4 large eggs beaten
2 1/3 cup milk
3 cups sliced tart apples
1 ½ TBS lemon juice in ½ cup water to toss with the apple slices

Mix the butter, sugars, milk, egg, cinnamon, and some dried cranberries. Slice the apples and toss with the lemon water, drain and put them into the liquid. Stir the wet into the dried bread cubes and bake in a 9x13 buttered pan for 25 to 30 minutes. Serve with caramel sauce.



Printable Recipe
APPLE DUMPLINGS - MARY JANE NELSON
09/19/2007
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CRUST:
6 cups flour
1-1/3 cups Crisco
1/2 stick margarine
6 teaspoons salt or 2 tablespoons
1-1/2 cups ice water
You may have some crust leftover

FILLING:
18 apples, peeled and quartered
1/2 cup sugar +
1/2 teaspoon cinnamon
Can use extra dough with more apples and freeze

SYRUP:
1-1/2 cups sugar
1-1/2 cups water
1-1/2 teaspoons cinnamon
2 tablespoons red cinnamon candies
1/3 stick margarine

CRUST - Mix flour and salt. Add shortening and margarine. Mix with pastry blender until it looks like coarse corn meal. Add water. More or less water. Add only until dough gathers into a ball. Roll out in three batches. Roll into a rectangle and cut into 6 squares. Place three pieces of apple on each square. Place about 1 teaspoon of the sugar/cinnamon mixture on each apple. After you have made the crust or before, mix the syrup and bring to a boil, stirring until cinnamon candies melt. Simmer as you finish dumplings. Spoon syrup over each dumpling. Must be in a baking dish with sides. Have syrup about 1 inch deep.

Bake 375 degrees for 45 minutes. Serve warm or cold with cream, whipped cream or ice cream. I spray with Pam before putting in pan. Then they will come out much easier.

This recipe originated from the Betty Crocker 1950 cookbook. My crust is original.

Mary Jane McNeal Nelson 9/9/92

Printable Recipe
BAKED CARAMEL CORN - HEALTHY EXCHANGES
12/06/2007
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12 cups air popped popcorn
1/2 cup I Can't Believe It's Not Butter! Light Margarine
3/4 cup Splenda Brown Sugar Blend
1/4 cup light or dark corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract

Preheat oven to 250 degrees. Spray the bottom and sides of a large roasting pan with butter-flavored cooking spray. Place popped popcorn in prepared roasting pan. In a heavy saucepan, slowly melt margarine. Stir in Brown Sugar Blend and corn syrup. Bring mixture to a boil, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat. Stir in baking soda and vanilla extract. Gradually pour over popcorn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven. Place pan on a wire rack and allow to cool completely. Break apart. Store in airtight container.

HINT: Usually 3/4 cup unpopped popcorn makes about 12 cups popped popcorn, if prepared in an air popper.

Serves 12 (1 cup) - Each serving equals:

92 Calories, 4g Fa, 1g Pr, 13g Ca, 121mg So, 3mg Cl, 1g Fi

Diabetic Exchanges:

Carb Choices: 1


Printable Recipe
BERRY CRISP - STEPHANIE GODKE
06/26/2007
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4 Cups berries
½ cup sugar
Juice of 1 lemon
2 TBS flour

Combine and let sit.

½ cup softened butter
½ cup brown sugar
½ cup oatmeal
½ flour

Combine and crumble over the fruit in a greased baking dish. Bake for 30 minutes at 350. Serve with whipped cream.



Printable Recipe
BLUEBERRY PERSIMMON COOKIES - JANET MACON/HY-VEE
11/26/2007
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Fresh persimmon have a rich orange color, beautiful as a culinary treat or table decor.
Like other fruit, the persimmon grows sweeter in flavor as it ripens.
Unlike other fruit, the persimmon can actually be bitter if eaten before fully ripe.

Makes 36
________________________________________
All you need:
1 c. packed Hy-Vee brown sugar
1/2 c. Hy-Vee shortening
1 large Hy-Vee egg
1 c. persimmon pulp*
2 c. Hy-Vee flour
1/2 tsp Hy-Vee salt
1 tsp Hy-Vee baking soda
2 tsp apple pie spice
1 c. Hy-Vee chopped walnuts
1 c. Hy-Vee dried blueberries

All you do:
1. Preheat oven to 350 degrees. In a medium bowl, cream together sugar and shortening. Beat in the egg and persimmon pulp.
2. In a separate bowl, combine the flour, salt, baking soda and apple pie spice. Stir flour mixture into the persimmon mixture. Stir in walnuts and blueberries.
3. Drop by round spoonfuls onto greased cookie sheets. Bake for 8 to 10 minutes. Allow cookies to cool for 5 minutes before removing to a wire rack to cool completely.
4. *To make pulp, peel and de-stem persimmons. Process them in a food processor or blender.
Daily nutritional values:
0% vitamin A
2% vitamin C
2% calcium
4% iron

Nutrition information per serving:
Calories: 110
Carbohydrate: 16 g
Cholesterol: 5 mg
Dietary Fiber: 0 g
Fat: 5 g
Protein: 2 g
Saturated Fat: 1 g
Sodium: 70 mg
Sugar: 9 g


Printable Recipe
CANDY BAR FILLED CUPCAKES - STEPHANIE GODKE
11/01/2007
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Leftover candy? What leftover candy?

1 cake mix prepared as package directs
1 (8 oz) package cream cheese
1/3 cup sugar
1 egg
7-8 ounces of chopped chocolate bars

Beat the cream cheese with the sugar and egg. Add the chopped chocolate. Chill this mixture.

Fill cup cake tin 2/3 full with cake batter then spoon in some of the cream cheese mixture. Bake as the cake mix directs.



Printable Recipe
CARAMEL APPLE DESSERT SQUARES
10/22/2007
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Sliced apples bake into the top of this rich, tempting cake. It's easy and fun because the caramel sauce forms while it bakes.

Prep Time:20 min

Start to Finish:1 hr 20 min

Makes:6 servings

1-1/2 cups Original Bisquick® mix
2/3 cup granulated sugar
1/2 cup milk
2 medium cooking apples, peeled and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water

Sweetened whipped cream or ice cream, if desired

1. Heat oven to 350ºF. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended.

2. Pour into ungreased square pan, 9x9x2 inches. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples.

3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream.


Printable Recipe
CARROT CAKE - ALLISON YODER
01/03/2007
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Serves: 9 slices or 12 muffins

2 cups firmly packed finely grated carrots
Juice of 1 large orange
2 tsp. vanilla extract
¼ cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
½ cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 ½ cups whole-wheat pastry flour
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. ground allspice
¾ cup walnuts, chopped

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
5. Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean.
6. Remove from oven, let cool slightly, and remove from pan.

Option: Line a muffin pan with paper liners. Fill muffin cups with batter. Bake for 30-35 minutes.

Nutrition Information per Serving: Calories - 333, Protein - 5.3g, Fat - 9.3g, saturated fat - 1.2 g, monounsaturated fat - 5.1g, polyunsaturated fat - 2.5g, carbohydrate - 61.6g, fiber - 4g, cholesterol - 0g

Source: www.walnuts.org





Printable Recipe
CHOCOLATE CHIP OATMEAL COOKIES - HY-VEE
04/12/2007
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Serves 72 (1 cookie each). | Source: Hy-Vee Cookbook. Contributed by Karee White of the Lee's Summit MO #1 store.

From www.hy-vee.com/recipes

All you need:
1 c. shortening (substitutions ½ cup shortening; ½ cup applesauce)
1 c. brown sugar (substitutions ½ cup brown sugar)
1 c. white sugar (substitutions ½ cup white sugar)
2 eggs
2 tbsp water
1 tsp vanilla (substitutions 2 tsp vanilla)
1 1/2 c. flour
1 tsp baking soda
1 tsp salt
3 c. uncooked oatmeal
2 c. chocolate chips (may be reduced to 1/3)
1/2 c. chopped nuts (optional)

All you do:
1. Cream shortening. Add brown sugar and white sugar gradually and cream well.
2. Beat in eggs until fluffy.
3. Stir in water and vanilla.
4. Sift together flour, baking soda and salt. Add to creamed mixture.
5. Add oatmeal, chocolate chips and nuts.
6. Drop from spoon onto greased baking sheet.
7. Bake at 375 degrees for 12 minutes.
8. Remove to wire racks to cool.

Daily nutritional values:
2% vitamin A
0% vitamin C
0% calcium
2% iron

Nutrition information per serving:
Calories: 100
Carbohydrate: 13 g
Cholesterol: 5 mg
Dietary Fiber: 1 g
Fat: 5 g
Protein: 1 g
Saturated Fat: 2 g
Sodium: 55 mg
Sugar: 9 g
Trans fats: 0 g


Printable Recipe
CHOCOLATE COVERED BLUEBERRIES - KIM KIRCHHERR
02/23/2007
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Submitted by: econo1943
Servings: 36

Ingredients:

1 cup semi-sweet chocolate chips
1 tablespoon shortening
2 cups fresh blueberries, rinsed and dried

Directions:

Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted.

Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.
Recipe courtesy of www.allrecipes.com. For this and more chocolate-y ideas, visit www.jewelosco.com and click on "plan" to view recipes.

Kim’s note: Skip the shortening and use dark chocolate chips! Remember to dry fruit before dipping in chocolate for best results, and if using the microwave, try small bursts of time (10-20 seconds) and stir chips after each heating. Chocolate may appear still solid but could be just right for dipping.


Printable Recipe
CHOCOLATE COVERED BLUEBERRY SMOOTHIE - KIM KIRCHHERR
02/23/2007
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Submitted by: MOM130
Servings: 1

Ingredients:

1 cup skim milk
1 cup frozen blueberries
1 (1 ounce) envelope instant hot chocolate mix
1 tablespoon chocolate syrup

Directions:

Pour the milk, blueberries, hot cocoa mix, and chocolate syrup into the container of a blender. Blend to desired consistency, and pour into a tall glass.

Recipe courtesy of www.allrecipes.com. For this and more chocolate-y ideas, visit www.jewelosco.com and click on "plan" to view recipes.


Printable Recipe
CHOCOLATE ESPRESSO POTS DE CREME - CHESTNUT STREET INN
08/21/2007
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Yields: Approx. 6 Servings

6 egg yolks
2 Tbl Sugar
6 oz semi-sweet chocolate
2 tsps instant coffee
1 tsp vanilla extract
2/3 cup heavy cream
1 1/3 cup whole milk
Pinch Salt

Preheat oven to 300 degrees. Place chocolate chips, instant coffee, vanilla extract, cream, milk and pinch of salt in a medium saucepan over medium heat. Whisk until all the chocolate has melted and the cream/milk is hot but not boiling. Remove from heat and let cool for a couple of minutes. In a medium mixing bowl, beat egg yolks along with 2 Tbl sugar and another pinch of salt until the yolks are pale and creamy. Slowly whisk in the melted chocolate/cream mixture, being careful not to scramble the egg yolks. Strain custard mix into a large measuring cup and let sit for approximately 10 minutes, whisking occasionally.

Line a 13 x 9 pyrex with paper towels. Place 6 1 cup ramekins in the pyrex. Once mixture has set for 10 minutes, pour into the ramekins equally. Pour boiling water into the pyrex creating a hot water bath for the custards to bake in. Cover the pyrex with aluminum foil that has been dotted with holes using a fork so that the steam can escape. Place custards in the oven for approximately 35-40 mins or until the custards are just set, but still a bit jiggly. Remove from the oven and let custards cool approximately an hour before covering each ramekin with plastic wrap and placing in the refrigerator. Chill at least an hour before serving. Serve dusted with powdered sugar and garnished with either fresh raspberries or fresh blueberries.



Printable Recipe
CHOCOLATE RASPBERRY PANINI - NIKKI STAHR
09/12/2007
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Submitted by Midwest Dairy Council, www.midwestdairy.com
Chocolate Raspberry Panini
Servings: 8
Prep Time: 25 minutes
Cook Time: 4 minutes
Ingredients
1 cup Part-skim ricotta cheese
7 tablespoons Butter, melted
1 (16 oz.) loaf Sliced cinnamon swirl bread
2 ounces Semi-sweet chocolate, grated (or use mini semi-sweet chocolate chips)
Seedless red raspberry jam
Confectioners' sugar

Drain ricotta cheese in a strainer over a bowl. Brush 1 side of each slice of bread with butter and place, butter side down, on a preparation tray. Combine drained ricotta cheese and chocolate in a small bowl. Spread 2 tablespoons cheese mixture on each of 8 slices of bread. Spread 2 teaspoons jam on each of the 8 remaining slices of bread. Place, jam side down, over cheese mixture. Cook in Panini grill until browned. Transfer to cutting board and allow to cool slightly. Cut in halves or quarters and place on dessert plate. Sift with confectioners' sugar.
Serving Ideas
Decorate plate by drizzling with chocolate sauce and melted red raspberry jam.



Printable Recipe
CHOCOLATE STRAWBERRIES - KIM KIRCHHERR
02/23/2007
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Submitted by: Colin
Servings: 15

Ingredients:

5 ounces bittersweet chocolate, chopped
1 pint fresh strawberries with leaves

Directions:

In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

Recipe courtesy of www.allrecipes.com. For this and more chocolate-y ideas, visit www.jewelosco.com and click on "plan" to view recipes.


Printable Recipe
CINNI-MINIS - ERIN FRAKES
02/21/2007
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Ingredients

ROLLS:
2 packages refrigerated crescent rolls
1/3 cup butter
¼ to 1/3 cup cinnamon-sugar
1/3 cup chopped pecans, optional

ICING:
1/3 cup powdered sugar
2-3 tablespoons orange juice (no pulp)

Method

Unroll crescent rolls into 8 rectangles; seal perforations. Spread crescent dough with butter. Sprinkle cinnamon-sugar over butter. Sprinkle pecans over the top, if desired. Roll up crescent dough starting with the short end of the rectangle. Cut each log into 5 small pieces. Arrange (cut side up) in 9-inch pie plate or on baking sheet. Bake at 375º for 12-15 minutes or until golden brown.

Combine powdered sugar and enough juice to reach desired consistency. Drizzle over warm rolls. Enjoy!

Yield: 40 mini rolls.


Printable Recipe
CRANBERRY BLISS BARS - STEPHANIE GODKE
12/19/2007
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1 cup butter
1 cup brown sugar
1/3 cup white sugar
3 eggs
2 tsp orange extract
2 cups flour
1 ½ tsp baking powder
1 tsp ginger
¾ cup chopped craisins
¾ cup white chocolate chunks

Mix this up and spread in a 10 x15 pan lined with parchment. Bake for 23 minutes at 350.

Frost with:

3 oz. cream cheese softened
2 TBS butter
3 cups powdered sugar
2 tsp orange extract

Sprinkle the top of the frosting with 1/3 chopped craisins and 2 TBS orange zest. Then melt 1/3 cup of white chocolate and ½ tsp oil and drizzle it over the craisins on the frosting. Cut into 20 squares and then into triangles to make 40 pieces.


Printable Recipe
DRIED FRUIT SCONES - STEPHANIE GODKE
06/26/2007
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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

Whisk the dry ingredients together and cut in the butter and cream cheese. In a separate bowl whisk 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

*You can use fresh or frozen fruit instead of dried.



Printable Recipe
EASY CHOCOLATE BANANA CAKE - KIM KIRCHHERR
02/23/2007
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Easy Chocolate Banana Cake
Submitted by: Harriet

Servings: 18

Ingredients:

1 (18.25 ounce) package white cake mix
1/3 cup vegetable oil
4 eggs
8 ounces sour cream
8 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips
1 banana, peeled and mashed

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan.

Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool in pan and dust with powdered sugar if desired. ENJOY!

Recipe courtesy of www.allrecipes.com. For this and more chocolate-y ideas, visit www.jewelosco.com and click on "plan" to view recipes.

Kim’s note: Use light sour cream, egg substitute, and 25% less olive oil than recommended oil amount in recipe (chart follows with conversions). Use dark cocoa powder and chips, too!



Printable Recipe
FLAN - CHESTNUT INN
10/17/2007
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Yields: Approx. 8 Servings per Flan

1 cup sugar
4 Tbl Water
4 eggs, separated
1 small can sweetened condensed milk
1 small can evaporated milk
1 cup whole milk
1/2 tsp pure vanilla extract
Pinch Cream of Tartar
Pinch Salt

Preheat oven to 350 degrees. In a small saucepan over medium heat, combine sugar and water and bring to a boil. Reduce heat and simmer until the sugar melts and the caramel is a dark amber color. Immediately pour the caramel into two 9" pie pans. Let cool. In a bowl, whisk egg yolks with the condensed milk, evaporated milk, whole milk and vanilla. In a separate bowl, beat the egg whites with a pinch of salt and cream of tartar until stiff peaks form. Fold egg whites into egg yolk batter. Distribute batter evenly between 2 pie pans and place each pie pan into a large pyrex baking dish. Pour boiling water into each baking dish approximately halfway up the pie pan and place flans into the oven. Bake for approximately an hour and a half or until the flan are just set but still slightly jiggly. Remove from the oven and cool completely. Cover with plastic wrap and place in the refrigerator overnight. Can be made up to a week in advance. To serve, remove flan from refrigerator and let sit at room temp for approx. 30 mins. Run a sharp paring knife around the edges of the flan and place serving plate over the flan. Flip flan out onto serving plate. Serve in wedges.




Printable Recipe
FRESH FRUIT SALSA W/CINNAMON CHIPS
05/07/2007
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Wow friends and family with this delicious strawberry salsa. Perfect for bridal showers, graduation parties or an afternoon with friends.

All you need
2 kiwis, peeled and diced
1 Golden Delicious apple, peeled and diced
1 package (8 oz.) fresh raspberries
1 pint fresh strawberries, hulled and quartered
3 tbsp Hy-Vee strawberry preserves
10 (6- inch) Hy-Vee flour tortillas
butter cooking spray
1/2 cup cinnamon sugar (1/2 cup sugar + 1 tbsp. cinnamon)

All you do
In a large bowl, combine kiwi, apple, raspberries, strawberries and strawberry preserves. Cover and chill for 15 minutes. Preheat oven to 350 degrees. Coat one side of each flour tortilla with butter spray. Cut into wedges with pizza cutter or scissors and arrange in single layer on baking sheets. Sprinkle wedges with cinnamon sugar. Spray again with cooking spray. Bake 8 to 12 minutes until crispy. Allow to cool, 15 minutes. Serve with chilled fruit mixture. Serves 8.

Nutrition Facts: 240 calories, 3 g fat, 190 mg sodium, 52 g carbohydrates, 6 g fiber, 4 g protein.



Printable Recipe
FRESH FRUIT W/ORANGE GLAZE - STEPHANIE GODKE
08/02/2007
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Clean and toss several kinds of fresh seasonal berries and cherries.

Muddle together some Splenda and some orange extract. Toss that with the fruit and let the fruit make the glaze.

Printable Recipe
GINGERBREAD PEOPLE - JANET MACON/HY-VEE
12/13/2007
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Makes 16 cookies

All you need:
2 1/4 cups all-purpose flour
2 tsp ground cinnamon
2 tsp ground ginger
¾ tsp baking powder
1/2 tsp salt
1/4 tsp ground cloves
¼ tsp ground nutmeg
3/4 cup unsalted butter, at room temperature
1/2 cup firmly packed brown sugar
1/2 cup dark molasses
1 tbsp milled flax
3 tbsp water
Red hot cinnamon candies (optional)

All you do:
1. Combine flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg in a bowl; set aside.

2. Beat butter and brown sugar in a large bowl at medium speed until light and fluffy, scraping down sides of bowl once. Beat in molasses, flax and water. Gradually add flour mixture. Beat at low speed until blended.

3. Form dough into 3 discs. Wrap in plastic wrap and refrigerate 1 hour or until firm.

4. Preheat oven to 350ºF. Working with one disc at a time, unwrap dough and place on a lightly floured surface. Roll out dough with lightly floured rolling pin to 1/4-inch thickness.

5. Cut out gingerbread people with floured 5-inch cookie cutters.

6. Place cookies on ungreased cookie sheet. Optional: press red hot cinnamon candies into dough for eyes or buttons.

7. Bake 12 minutes or until edges are golden brown. Let cookies stand on cookie sheet for one minute. Remove cookies to wire rack. Cool completely.




Printable Recipe
GREEN TEA SHORTBREAD - JANET MACON/HY-VEE
12/13/2007
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Makes 3 dozen

All you need:
2 sticks (1 cup) butter, at room temperature
1/2 cup powdered sugar
1/4 tsp salt
1 tbsp crushed or powdered green tea leaves
2 cups flour
additional flour (for waxed paper)

All you do:
1. Preheat oven to 300ºF.
2. Beat butter in a large bowl at medium speed; add sugar. Beat until well-blended.
3. In a separate bowl, blend together salt, green tea and 2 cups flour. Gradually add to butter and sugar. Mix until well blended.
4. Spread 1 tbsp flour on large sheet of waxed paper. Place dough on waxed paper and flatten dough slightly with hands. Turn dough over, flour lightly and cover with another large sheet of waxed paper. Roll dough between the two sheets of waxed paper to 1/4-inch thickness.
5. Transfer to a baking sheet and chill 30 minutes or until firm.
6. Cut cookies out with floured, shaped cookie cutters. Transfer to parchment-lined baking sheet with large spatula. Place 2 inches apart.
7. Bake 15 minutes; rotate baking sheet end-to-end in oven and bake another 15 minutes. Do not allow the edges to brown. Remove to cooling rack.

.




Printable Recipe
ITALIAN MERINGUE - STEVE HALL
06/25/2007
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16 egg whites
1 oz. powdered sugar
2 oz. granulated sugar
2 oz. water

1. Separate egg whites and whip in mixer. When foam forms add sugar and whip on medium high speed till soft peaks form.

2. Cook sugar with water for five minutes on medium high heat.

3. While whipping, slowly add sugar syrup to egg whites. Continue whipping whites until they form stiff peaks.

Printable Recipe
JELL-O RAINBOW - STEPHANIE GODKE
08/02/2007
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4 or 5 different flavors of Jell-o
4 or 5 cups of vanilla ice cream

A large clear glass bowl or some clear glass serving dishes.

Make each flavor of jell-o as follows:
Add the 1 cup of boiling water and then add 1 cup of vanilla ice cream instead of the cup of cold water. Put the first flavor in the bowl wait 20 minutes while the first layer is thickening in the refrigerator. Repeat until the layers are up to the top of the bowl.


Printable Recipe
LEMON-ROSEMARY SHORTBREAD - JANET MACON/HY-VEE
12/13/2007
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Makes 2 ½ dozen

All you need:
½ cup (1 stick) butter, at room temperature
¾ cup sugar, divided
1 egg
2 tbsp fresh lemon juice
1 ½ cups flour, plus 2 tbsp for dusting
1/2 tsp baking powder
1/8 tsp salt
zest of 1 lemon (about 3 tsp), divided
½ tsp dried rosemary leaves, crushed

All you do:
1. Preheat oven to 350ºF.
2. Beat together butter and ½ cup sugar in a large bowl at medium speed until fluffy.
3. Beat in egg and lemon juice.
4. Stir together 1-1/2 cups flour, baking powder, salt, 2 tsp lemon zest and rosemary. Gradually add to butter mixture. Beat at low speed until well-blended, scraping bowl once.
5. Cover and refrigerate until firm, about 1 hour.
6. Combine remaining ¼ cup sugar and 1 tsp lemon peel in a small bowl.
7. Spread 1 tbsp flour on large sheet of waxed paper. Place ¼ of dough on floured surface. Flatten slightly with hands. Turn dough over, flour lightly and cover with another large sheet of waxed paper. Roll dough between the two sheets of waxed paper to 1/4-inch thickness.
8. Cut cookies out with floured, shaped cookie cutters. Transfer to ungreased baking sheet with large spatula. Place 2 inches apart. Sprinkle with sugar and lemon zest mixture.
9. Bake 10-12 minutes or until edges are golden brown; cool completely.



Printable Recipe
LITE CARROT CAKE - KIM KIRCHHERR
04/05/2007
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Submitted by: Marva
Servings: 24

Ingredients:

1 cup cake flour
1 cup whole wheat flour
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3 eggs
1/3 cup vegetable oil
2/3 cup buttermilk
1 1/2 cups grated carrots

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.

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



Printable Recipe
MILKY WAY CAKE - STEPHANIE GODKE
11/01/2007
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Left Over Candy? What left over candy?

6 Milky Way Bars - full size, melted and slightly cooled
1 cup butter
2 cups sugar
4 eggs
2 ½ cups flour
½ tsp baking soda
1 ¼ cups buttermilk
1 tsp vanilla

Cream ½ cup of the butter with the candy bars or melt together. Cream ½ cup of butter and the sugar. Add the eggs, soda and vanilla. Add the flour and buttermilk alternately. Stir in the melted candy bar mixture and mix well. Put into a well greased tube pan and bake about 40 minutes or until it tests done.

Frosting:

4 melted Milk Way Bars - full size
¼ cup butter
Enough powdered sugar to make it thick but pourable


Printable Recipe
MINI CANDY BAR CHEESECAKES - STEPHANIE GODKE
11/01/2007
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Leftover candy? What leftover candy?

1 (8 oz) package cream cheese
1 egg
1 tsp vanilla
1 can sweetened condensed milk
2 cups Grahm cracker crumbs
5 tbs butter
3 tbs sugar

Chopped up mixed chocolate candy bars

Mix the crumbs with the butter and sugar. Press into muffin cups lined with paper liners.

Stir the cream cheese, egg, sweetened condensed milk and vanilla together. Stir in the chopped chocolate bars.

Spoon the cream cheese mixture into the muffin cups and bake at 350 for 20 minutes.


Printable Recipe
NO-BAKE COOKIES - JANET MACON/HY-VEE
12/13/2007
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Makes 3 dozen

All you need:
2 cups sugar
2 tbsp unsweetened cocoa powder or carob powder
½ cup milk
¼ cup (½ stick) butter
½ cup peanut butter
1 tsp vanilla
3 cups uncooked Quaker multigrain hot cereal

All you do:
1. Mix together sugar and cocoa powder in medium saucepan. Stir in milk.
2. Cook over low heat, stirring to dissolve sugar.
3. Add butter; stir until melted. Remove from heat.
4. Add peanut butter, vanilla and cereal.
5. Drop by tablespoonfuls onto waxed paper to cool.



Printable Recipe
ORANGE-CHOCOLATE PIZZA DESSERT - HEALTHY EXCHANGES
05/21/2007
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1 (8-ounce can Pillsbury Reduced Fat Crescent Rolls
1 cup orange marmalade spreadable fruit
1 tablespoon Diet Mountain Dew
6 tablespoons mini chocolate chips
1/4 cup chopped pecans

Preheat oven to 375 degrees. Spray a rimmed 9-by-13-inch baking sheet with butter-flavored cooking spray. Unroll crescent rolls and carefully pat into prepared baking sheet, being sure to seal perforations. Bake for 5 minutes or until crust is light golden brown. In a small bowl, combine spreadable fruit and Diet Mountain Dew. Mix well until spreadable fruit is of spreading consistency. Spread mixture evenly over partially baked crust. Sprinkle chocolate chips and pecans evenly over top. Continue baking for 6 to 8 minutes or until crust is golden brown. Place baking sheet on a wire rack and allow to cool completely. Cut into 8 servings.

HINT: Raspberry, peach, or apricot spreadable fruit is also good on this dessert pizza.

Each serving equals:

HE: 1 1/2 Fruit, 1 Bread, 1/2 Fat, 1/4 Slider, 8 Optional Calories
233 Calories, 9 gm Fat, 3 gm Protein, 35 gm Carbohydrate, 233 mg Sodium, 4 mg Calcium, 1 gm Fiber

DIABETIC EXCHANGES: 1 1/2 Fruit, 1 Starch, 1 Fat
Carb Choices: 2


Printable Recipe
PEACHY CHEESECAKE - STEPHANIE GODKE
10/02/2007
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2 cups ripe peaches peeled and sliced
2 tsp cinnamon sugar [4 parts sugar to 1 part cinnamon]
2 ¼ cup flour
1 ½ cup powdered sugar
1 cup cold butter
1 8oz cream cheese
1 14 oz can sweetened condensed milk
1 egg
2 tsp vanilla

Pre heat oven to 350

Toss the peach slices with the cinnamon sugar.

Cut the butter into the flour and powdered sugar. Reserve 2 cups of this mix for the top of the cheesecake. Press the rest into a 9 x 13 pan and bake for 15 minutes. Beat the cream cheese with the egg, condensed milk, and vanilla.

After the crust has baked pour the peaches and cinnamon over the crust and then top with crumbs from the crust. Bake for 30 to 35 minutes.


Printable Recipe
PERFECT DARK CHOCOLATE BROWNIES - STEPHANIE GODKE
04/13/2007
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4 oz. dark chocolate melted
1 cup butter
4 large eggs
2 cups brown sugar
1 TBS vanilla
1 cup flour

Mix until smooth and bake in a greased 9 x13 pan for 22-25 minutes at 350.

Dark Chocolate ganache:

4-5 oz dark chocolate chopped
1 cup boiling heavy cream

Drop the chocolate into the boiling cream and stir until smooth and shinning. Pour over the brownies.


Printable Recipe
RANCH-HAND COBBLER
08/27/2007
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1/2 c. butter
1 c. flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
3 c. fresh fruit (1c. each - blueberries, peaches, blackberries or apples)

Preheat oven to 350 degrees. Melt butter in 9" square baking dish in oven. Mix together flour, sugar, baking powder, salt, and milk; pour over butter. Add fresh fruit on top. Do not mix. Bake 40 minutes. Serve warm. Serves 6.

Printable Recipe
SHAPED SUGAR COOKIES - JANET MACON/HY-VEE
12/13/2007
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Make 3 dozen

All you need:
1 ¼ cups sugar
¾ cup shortening
¼ cup Hy-Vee apple-apricot baby food
2 eggs
¼ cup light corn syrup
1 tbsp vanilla
3 cups + 4 tbsp flour, divided
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
Granulated or colored sugars (optional)

All you do:
1. Preheat oven to 375 degrees F.
2. Beat sugar, shortening and baby food in a large bowl at medium speed until fluffy. Add eggs, syrup and vanilla. Beat until well-blended.
3. In a separate bowl, blend together 3 cups flour, baking powder, baking soda and salt. Gradually add to shortening mixture. Mix until well-blended. Divide dough into 4 quarters.
4. Spread 1 tbsp flour on large sheet of waxed paper. Place ¼ of dough on floured surface. Flatten slightly with hands. Turn dough over, flour lightly and cover with another large sheet of waxed paper. Roll dough between the two sheets of waxed paper to 1/4-inch thickness.
5. * Note: if dough is too sticky or soft to roll, wrap each fourth separately in plastic and refrigerate for 1 hour.
6. Cut cookies out with floured, shaped cookie cutters. Transfer to ungreased baking sheet with large spatula. Place 2 inches apart. Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
7. Bake 7-9 minutes. Do not overbake. Cool 2 minutes on baking sheet before removing to a sheet of foil to cool.



Printable Recipe
SPICY PERSIMMON CHUTNEY - JANET MACON/HY-VEE
11/26/2007
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Spicy Persimmon Chutney
Source: www. Allrecipes.com

INGREDIENTS
1 1/2 cups cider vinegar
1 cup chopped onion
1 large Granny Smith apple - peeled, cored and chopped
1 cup golden raisins
3/4 cup white sugar
1/4 cup lemon juice
1 green chile peppers, seeded and minced
1 tablespoon minced fresh ginger root
1 tablespoon lemon zest
1 teaspoon ground coriander seed
1/8 teaspoon ground cloves
4 Fuyu persimmons, peeled and chopped

DIRECTIONS
1. In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
2. Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.



Printable Recipe
STRAWBERRY BAKED ALASKA - STEVE HALL
06/25/2007
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13 oz. Strawberry Ice Cream
1 Lemon Poppyseed Cake
Italian Meringue
Raspberry Sauce
Grand Gala Liquor

1. Bake cake and cool. Cake should be 1" thick. Freeze.

2. Mold 13 oz. of strawberry ice cream into Supreme Glass and freeze.

3. Measure and cut discs of cake using Supreme as a guide.

4. Sprinkle 1/2 oz. of Grand Gala on cake round.

5. Unmold ice cream by heating glass slightly. Place atop cake disc. Freeze.

6. Whip meringue as specified in recipe. Wearing a glove, lightly coat dessert in 1/4" meringue. Pull meringue with fingers to make peaks.

7. Freeze dessert for service.

Printable Recipe
SUMMERTIME WHITE CHOCOLATE MOUSSE - HEALTHY EXCHANGES
05/21/2007
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Serves 4

3/4 cup fresh blueberries
3/4 cup fresh red raspberries
1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup Dannon plain fat-free yogurt
1 cup water
3/4 cup Cool Whip Free

In a medium bowl, combine blueberries and raspberries. Set aside. In a large bowl, combine dry pudding mix, dry milk powder, yogurt, and water. Mix well using a wire whisk. Blend in Cool Whip Free. Evenly spoon about 1/3 cup pudding mixture into 4 parfait or dessert dishes. Sprinkle about 1/4 cup fruit mixture over each. Evenly spoon about 1/3 cup pudding mixture over each. Top each with 2 tablespoons fruit mixture. Refrigerate for at least 20 minutes.

Each serving equals:

HE: 3/4 Fat Free Milk, 1/2 Fruit, 1/2 Slider, 17 Optional Calories

144 Calories, 0 gm Fat, 8 gm Protein, 28 gm Carbohydrate, 436 mg Sodium, 248 mg Calcium, 2 gm Fiber

DIABETIC EXCHANGES: 1 Fat Free Milk, 1/2 Fruit, 1/2 Starch
Carb Choices: 2




Printable Recipe
SURPRISE BAKED APPLES - STEPHANIE GODKE
11/01/2007
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Leftover candy? What leftover candy?

4 large honey crisp or granny smith apples cored
Chopped Milky Way or snickers bars
6 TBS butter

Mix the chopped chocolate with the butter and put some inside each apple. Put the apple into the microwave for 2-3 minutes until the apple is softened. Stuff the chocolate crumbles into the center of the softened apples. Microwave for another 30 seconds to melt the chocolate.




Printable Recipe
THE BEST CUT COOKIES - STEPHANIE GODKE
12/19/2007
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2 cups butter
2 cups sugar
2 TBS vanilla
1 tsp salt
1 cup sour cream
8 -12 cups flour

Mix and refrigerate the dough until cold. Roll and cut. Bake at 350 until set and not browned. Frost with royal icing.

4 lbs powdered sugar
1 tsp cream of tartar
12 egg whites

Beaten together then colored with paste colors.




Printable Recipe
WATERMELON SPLIT - KIM KIRCHHERR
06/13/2007
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Idea adapted from the National Watermelon Promotion Board

Ingredients:

Banana
1 medium watermelon
Blueberries
Pineapple chunks
Sliced fresh strawberries
Fat free caramel fruit dip
Dark cocoa powder or chocolate syrup
Frozen whipped topping, thawed
Crushed nuts

Directions:
1. peel banana and cut in half lengthwise. In each tray, place 2 slices of banana on the along the sides of the dish.
2. Using an ice cream scooper, form watermelon balls to mimic ice cream scoops and place between the banana. Seedless watermelon saves time, otherwise remove any seeds.
3. Top with different fruit pieces as desired, then drizzle a small amount of caramel or chocolate, and/or cocoa powder. Top with frozen whipped topping and nuts if desired.




Printable Recipe
WHITE CHOCOLATE COVERED PRETZELS - KIM KIRCHHERR
02/23/2007
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Submitted by: Patty Vadinsky
Servings: 16

Ingredients:

6 (1 ounce) squares white chocolate
1 (15 ounce) package mini twist pretzels
1/4 cup red and green candy sprinkles (optional)

Directions:

Melt white chocolate in the top of a double boiler, stirring constantly.

Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.

Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

Recipe courtesy of www.allrecipes.com. For this and more chocolate-y ideas, visit www.jewelosco.com and click on "plan" to view recipes.

Kim’s note: Use dark chocolate chips and skip the sprinkles to save calories. Dip just one side/half of the pretzel for portion control, too.


Printable Recipe
WHITE CHOCOLATE ORANGE CHEESECAKE - STEPHANIE GODKE
01/15/2007
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Crust:
1 cup flour
¼ cup sugar
½ tsp salt
8 TBS butter
1 egg yolk
1 tsp vanilla
1 tsp orange zest
2 TBS water

Process in food processor until it forms a ball and refrigerate for 20 minutes. Press into a spring form pan and bake for 20 minutes

Filling: 2 LBS cream cheese
1 ¼ cup sugar
4 eggs
1 TBS vanilla
1 tsp orange zest
6 OZ melted white chocolate

Mix with and electric mixer until smooth and put into the spring form pan. Wrap the pan with foil to protect from the water bath baking water.
Sit the cheesecake in a pan and put into water half way up the sides.

Sauce:
6 cups cranberries
1 cup sugar
1 cup orange juice
1 TBS orange zest
Mandarin orange segments

Heat the cranberries, sugar, juice and zest until the cranberries pop. Cool the sauce and add the orange segments and refrigerate the sauce until ready to serve the chilled cheesecake.


ENTREES

Printable Recipe
AHI TUNA BURGER - JEFF RYSER
04/11/2007
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1 Hamburger Bun - Bakery Style
7 oz Sushi Grade Ahi Tuna
2 oz julienne napa cabbage
3 oz red cabbage

Marinade:
1/2 c soy sauce
1 tsp minced garlic
1/4 c honey
1/4 c diced red onion
3/4 c pineapple juice

Marinate the tuna for 2-3 hours. Then grill or pan fry to order.

Dressing:
2 oz fresh squeezed lemon juice
1 oz honey
1/2 oz poppy seed
2 oz salad oil

Combine lemon juice, honey and poppy seeds in bowl. Slowly whisk in salad oil. Then add salt and pepper to taste.

Wasabi Cream:
1/4 c wasabi paste
1/4 c miracle whip
1/8 c diced pickle ginger
1/2 oz lemon juice

Combine all ingredients in bowl. Whip together and refrigerate.

To build sandwich:
Toast bun golden brown. Spread wasabi cream on both sides. Combine cabbage and vinaigrette and place desired amount on top of wasabi cream. Top with tuna and serve with parmesan fries and dill pickle.


Printable Recipe
ALLIE'S MUSHROOM PIZZA - KIM KIRCHHERR
08/31/2007
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Submitted by: AllieA

Servings: 8
Ingredients:
1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
2. In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
3. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
Recipe courtesy of www.allrecipes.com. For this and more ideas, visit www.jewelosco.com and click on "plan".



Printable Recipe
APPLE CHEESE PIZZA - KIM KIRCHHERR
05/08/2007
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Submitted by: Joan

Servings: 8
Overview:

"Easiest pizza, with fresh apple as a different taste than normal."

Ingredients:

1/2 cup cream cheese
1 (12 inch) prepared pizza crust
3 large apples
1 1/2 cups shredded Cheddar cheese

Directions:

Preheat oven to 450 degrees F (230 degrees C).
Spread cream cheese over pizza crust and arrange apple slices to cover crust. Sprinkle cheese on top.
Bake for 30 minutes in preheated oven.
Recipe courtesy of www.allrecipes.com. For more ideas, visit www.jewelosco.com and click on "plan".

Kim’s nutrition note: Use fat free cream cheese, reduced fat shreds, and leave the skins on the apples to help with fiber content. Use a whole wheat/high fiber pizza crust for better nutrition, too! This is a great snack or even quick breakfast idea because it has 3 food groups!


Printable Recipe
AUNT MARTHA'S PARTY CHEESE AND HAM SANDWICHES - STEPHANIE GODKE
01/15/2007
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4 trays of small party rolls 24 per tray
1 ½ LBS sliced deli ham
2 ½ LBS Moz cheese

Sauce:
3 sticks butter
8TBS yellow mustard
2 cups minced onions
8 TBS Worcestershire Sauce
6TBS poppy seeds

Open the rolls and put in the ham and cheese. Melt the butter with the other sauce ingredients and brush over the rolls. Cover with foil and freeze for later or bake covered with the foil at 350 degrees until warmed through. Then remove the foil and let it brown slightly. Serves a crowd.


Printable Recipe
BACON WRAPPED SCALLOPS - JEFF RYSER
04/11/2007
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Bacon Wrapped Scallops with Peach Poblano BBQ Sauce

3 U10 Scallops
3 Slices of Applewood smoked bacon
3 Snow peas
1 Wooden Skewer

Precook bacon in 350 degree oven for four minutes and cool for four minutes. Wrap each scallop with one slice of bacon and skewer through center to secure. Repeat with remaining two scallops. Sear in sauté pan or on grill for two minutes each side and finish in a 350 degree oven for 8-10 minutes. Place on plate top with BBQ sauce and snow peas.

Peach Poblano BBQ Sauce:

4 oz sliced peaches fresh skin removed
1/2 can cola product
4 oz diced onion
1/8 c molasses
1/8 c tomato sauce
2 c ketchup
1/8 c Worchestire sauce
1/2 tsp salt
1/2 c BBQ spice

Steep peaches in cola product and let reduce about 20 minutes. Combine rest of the ingredients in large bowl. Add peach and cola mixture and blend with hand mixer or food processor.



Printable Recipe
BARBECUE HAM PIZZA - KIM KIRCHHERR
08/31/2007
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Submitted by: Stephanie Moon
Servings: 12

Ingredients:
" 1 1/2 teaspoons active dry yeast
" 3/4 cup warm water (110 degrees F/45 degrees C)
" 1 1/2 cups all-purpose flour
" 3/4 cup whole wheat flour
" 3 tablespoons honey
" 1 1/2 tablespoons olive oil
" 1 1/4 teaspoons salt " 2 cups diced cooked ham
" 1/2 cup honey barbecue sauce, divided
" 2 tablespoons butter
" 1 red onion, halved and thinly sliced
" 1 clove garlic, minced
" 1 (8 ounce) can pineapple tidbits, drained
" 2 cups mozzarella cheese, shredded
" 1/2 cup shredded Gouda cheese

Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add the all purpose flour, whole wheat flour, honey, olive oil and salt to the yeast mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough out into a 14 inch diameter circle and place on a 14 inch pizza pan which has been lightly dusted with cornmeal or lightly oiled. Cover with plastic wrap and set aside.
4. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, combine ham and 2 tablespoons barbecue sauce; set aside.
5. Melt butter in a medium sauté pan over medium heat. Sauté onions and garlic in butter, stirring occasionally, until onions are brown and caramelized, about 15 minutes. Remove from heat and stir in ham and pineapple.
6. Spread remaining 6 tablespoons barbecue sauce over pizza dough. Top with half of the cheeses. Spread on ham mixture. Top with remaining cheese.
7. Bake in heated oven for 15 to 18 minutes, until crust is lightly browned and cheese completely melted. Let pizza sit for 5 minutes before slicing.
Recipe courtesy of www.allrecipes.com. For this and more ideas, visit www.jewelosco.com and click on "plan".




Printable Recipe
BEEF & WILD RICE CASSEROLE - CIRCA 21
04/24/2007
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Submitted by Jane Duben - Asbury Methodist Church, Bettendorf, IA

1/2 cup brown rice
1/2 cup wild rice
6 tablespoons minced onion
1/4 cp butter or oleo
2 lbs. ground beef
1/2 cup slivered almonds
2 cans cream of chicken soup (undiluted)
2 cups sliced fresh mushrooms
2 beef or chcken bouillon cubes
1 cup boiling water
1/4 teaspoon salt
1 teaspoon each - celery, onion & garlic salt
1 teaspoon paprika
1/2 teaspoon black pepper
1 bay leaf crumbled

Pour boiling water over rice, let stand 15 minutes, then drain. Brown onion in butter, add meat, cook 10 minutes. Combine drained rice, meat & onion mixture with all other ingredients. Put in greased casserole dish and refrigerate overnight. Bake at 325 degrees for 1-1/2 hours.

Serves 8-12.



Printable Recipe
BLACK & BLEU FILET
02/05/2007
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1 (8 oz.) filet
1 tablespoon Cajun seasoning
2-3 ounces Bleu cheese crumbles

Preheat oven to 400 degrees. On stovetop, heat up cast iron skillet. While skillet is warming, dry rub Cajun seasoning on the uncooked filet. When skillet is hot, sear both sides of filet and cook to personal preference.

Top with bleu cheese crumbles and place in oven until cheese is melted.

Serve immediately with your favorite sides!

Printable Recipe
BLACK AND WHITE PIZZA - KIM KIRCHHERR
08/31/2007
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Submitted by: TiffanyJean
Servings: 4
Ingredients:
1 (12 inch) pre-baked pizza crust
1 tablespoon extra virgin olive oil
1 cup prepared Alfredo sauce
1/2 clove garlic, minced
1 (6 ounce) package frozen ready to eat chicken breast strips, thawed
1/2 cup canned black beans, drained
1 (6 ounce) package shredded mozzarella cheese
1 (4 ounce) can sliced jalapeno peppers
1 teaspoon dried parsley

Directions:
1. Preheat the oven to 450 degrees F (230 degrees C).
2. Heat olive oil in a skillet over medium-low heat. Add garlic, and cook just until fragrant. Add chicken strips, and cook until heated through.
3. Spread Alfredo sauce over the pizza crust, and sprinkle on some of the shredded cheese. Arrange chicken strips and garlic over the cheese, and put on as many black beans as you like. Place jalapeno slices on top, then cover with remaining cheese. Garnish with a sprinkle of dried parsley flakes.
4. Place pizza directly on the oven rack. Bake for 15 minutes in the preheated oven, or until crust is crispy and cheese is melted.
Recipe courtesy of www.allrecipes.com. For this and more ideas, visit www.jewelosco.com and click on "plan".



Printable Recipe
BLACK PEPPER PORK CHOPS - MIKE REEH
05/31/2007
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with Caramelized Onion, Apples and Bourbon Cream

2 (4-oz) loin end pork chops (tenderized - not as lean)
Black pepper to season
Chef's salt to seaon
2 cups julienned onions
1/4 cup julienned red pepper
1 cup sliced diced apples (I use frozen)
1 tablespoon sugar
1 oz. Jim Beam Bourbon
2 oz. heavy cream
1 teaspoon chopped parsley
2 or 3 scallions for garnish

Sear pork with black pepper and seasoning. Remove at 155 degrees internal temp.

In a skillet turn on high heat. Add onions and brown, continuing to stir. Add peppers and sugar. Add apples, bourbon, heavy cream and parsley.

Serve chops and garnish with chopped parsley.

Printable Recipe
BREAD BUDDIES - KIM KIRCHHERR
05/08/2007
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Built in portion controlled snacks perfect sized for kids!

You need:

Low fat crescent rolls or frozen bread dough (look for low fat and no trans fat)
Dried fruit (raisins, cherries, and/or cranberries)
Cookie cutters
Vegetable cooking spray

You do:

Unroll the low fat rolls and cut into shapes with cookie cutters (or you can free form shapes like bears)
Use raisins or other dried fruit for eyes, and craisins or cherries for a mouth.
Bake in oven until golden brown.


Printable Recipe
BROWN BEEF GRAVY
12/17/2007
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Gather all ingredients before beginning recipe.

Equipment: 1 quart sauce pan, measuring cups, measuring spoons, rubber spatula, wire whisk, mixing bowl

Ingredient

Step 1
16 oz. Water
Beef Base or Bullion Cubes (use the amount recommended by the brand)

Step 2
2 oz. Oil
2 oz. Flour

Step 3
1/2 tsp. Pepper, Black
1/2 tsp. Garlic, Granulated

Always wash your hands and sanitize work area and equipment before starting any recipe.

Step 1
" In a mixing bowl, dissolve the beef bullion or beef base into the water.
" Set aside for later use.

Step 2
" Place oil in the sauce pan and heat on medium heat.
" Once hot, add flour and continuously stir with the wire whisk until the oil and flour mix turns a blonde color.
" When the flour and oil is a blonde color add the reserved liquid from step 1.
" The gravy will thicken as you whisk it together with the roux.
" When the desired thickness is reached, remove the sauce pan from the heat.

Step 3
" Add pepper and garlic to the gravy and incorporate with the wire whisk.


Printable Recipe
BUFFALO STYLE CHICKEN PIZZA - KIM KIRCHHERR
08/31/2007
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Submitted by: Brown
Servings: 6
Ingredients:
" 3 skinless, boneless chicken breast halves - cooked and cubed
" 2 tablespoons butter, melted Kim's recommendation: use a trans fat free spread suitable for cooking or flavored cooking spray.
" 1 (2 ounce) bottle hot sauce " 1 (16 ounce) bottle blue cheese salad dressing Kim's recommendation: light or fat free dressing for less fat and calories
" 1 (16 inch) prepared pizza crust
" 1 (8 ounce) package shredded mozzarella cheese Kim's recommendation: part skim for less fat

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.
Recipe courtesy of www.allrecipes.com. For this and more ideas, visit www.jewelosco.com and click on "plan".



Printable Recipe
BUTTERFLY SANDWICH - KIM KIRCHHERR
05/08/2007
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You need:

Whole grain bread with fiber
Reduced fat cheese slices
Non-hydrogenated/trans fat free spread
Grape tomatoes
Whole carrot
Celery sticks about 2” long and sliced thin

You do:

Make a grilled cheese sandwich. Cut the sandwich in half diagonally.
Put the tips together with flat crust size pointing out to form the wings.
Lay carrot in between for body, and place celery as antennae with the grape tomatoes as either eyes or antennae tips.

Idea adapted from UofI Extension Family Nutrition Program



Printable Recipe
BUTTERNUT SQUASH RAVIOLI
10/19/2007
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1 serving

12 ea. pasta, butternut squash
3 oz. unsalted butter
1/4 oz. fresh sage
2 oz. chicken stoc
1 oz. walnuts
2 oz. butternut squash, diced
Salt and pepper to taste
1 oz. Parmesan blend

Peel, cut in half and seed the butternut squash. Dice to 3/8", blanch, ice bath, portion to 2 oz.

1. Place one order of the frozen raviolis in a pasta basket and drop into the boiling water for 4-5 minutes.
2. Three minutes after the ravioli is in the water, place butter and sage leaves in a 10" saute pan on a high flame.
3. When the butter turns brown add the chicken stock OFF the flame.
4. Add the toasted walnuts and the blanched diced butternut squash, salt/pepper to taste and return to the flame.
5. Test the middle of the ravioli for doneness by touching the filling, make sure it is soft.
6. Pull the ravioli out of the water and let 90% drain off.
7. Add the raviolis to the sauce, return to a high flame and toss for 20-30 seconds.
8.l Remove from the flame and toss in half the parmesan cheese blend.
9. Transfer the ravioli to a small pasta bowl making sure the pillow side is facing up.
10. Pour remaining sauce and ingredients over the raviolis, the ingredients should form a mound in the center.
11. Garnish with the other half of the parmesan cheese.


Printable Recipe
CABERNET BEEF TENDERLOIN - MIKE REEH
04/04/2007
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Cabernet Beef Tenderloin with Garlic Mashed Potatoes

2 - 4 oz. beef tenderloin medallions
2 tablespoons butter to saute
2 tablespoons chopped red onion
1/2 medium tomato, diced
1/2 cup sliced mushrooms
3 ea. green onion, sliced
2 oz. good Cabernet Red wine
4 oz. good brown sauce
salt and cracked black pepper

In a 10" skillet saute beef tenderloin. Remove meat.

To skillet add onion, mushrooms, tomato, green onion and red wine.

Reduce a little over high heat and add brown sauce.

GARLIC MASHED POTATOES:

2 cups mashed potatoes
1 tablespoon chopped garlic
1 tablespoon chopped parsley
2 oz. (1/4 cup) sour cream

Mix well.

To assemble - Plate potaoes, medallions on each side. Pour sauce over and garnish with chopped parsley and green onions.

Printable Recipe
CARIBBEAN SEARED SALMON - MIKE REEH
06/28/2007
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w/Fresh Vegetable Ratatouille

1 8-oz. salmon fillet
1 tablespoon Caribbean jerk seasoning
1 teaspoon olive oil

Season salmon fillet with jerk seasoning. In a non stick pan add 1 teaspoon olive oil. Sear and turn over. Cook until 150 degrees internal temp.

Fresh Vegetable Ratatouille:

1 teaspoon olive oil
1/4 cup fine diced onion
1/4 cup green pepper, fine diced
1/4 cup zucchini, fine diced
1/4 cup green beans, sliced
1/4 cup fresh tomato
1 teaspoon fresh garlic
Basil and oregano to taste (pinch).
Salt and pepper to taste

Quickly stir fry all vegetables and season. Serve under the salmon fillet.

Printable Recipe
CHEESE POPOVERS - STEPHANIE GODKE
01/15/2007
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4 eggs
2 cups milk
1 tsp salt
2 cups flour
1cup grated Gruyere cheese

Heat the oven to 425 degrees. Heat a pop over pan in the oven. Add some oil or spray to the hot pan and add the batter until the cups are half full. Bake for 15 minutes at 425 then lower the oven to 350 without opening the door. Bake for another 10 minutes and check for brown crusts and hollow insides. Take the popovers out of the pan and hold warm until ready to serve.




Printable Recipe
CHEF JEFF'S HAM AND ASPARAGUS - JEFF GRUNDER
04/06/2007
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1 pound thin asparagus spears
Salt
1 loaf chewy, crusty farmhouse style white bread, cit into ¾ inch slices
½ slick butter, softened
2 tablespoons Dijon or grain mustard
1 ¼ pounds boiled, baked or smoked ham, order thick slices at deli counter
Freshly ground black pepper
1 pound fontina, shredded or sliced

Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.

Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on tip of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toasts on a platter and serve.



Printable Recipe
CHICKEN LASAGNA CASSEROLE - CIRCA 21
03/27/2007
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Submitted by Pat Townsend, St. John Evangelical Lutheran Church, Elizabeth, IL

One 3-lb. chicken, boiled, drained & boned - reserve broth
9 lasagna noodles
2 cans cream of chicken soup
1/2 soup can of broth (save rest for dressing)
1 cup milk
1/2 stick butter
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion flakes
1 box chicken stove top dressing
1 cup grated sharp cheddar cheese
2 cups mozzarella cheese
Paprika

Cook lasagna noodles per package directions. While cooking noodles measure soup, broth, milk, butter, salt, pepper and onion flakes. Heat mixture in pan until butter is melted.

Mix dressing according to package directions using broth if there is any left, if none use water.

Place soup mixture in a 9 x 13 pan, enough to cover bottom of pan so noodles will not stick. Place a layer of noodles (3), layer of chicken, light layer of cheese and another layer of soup mixture. Layer the dressing (1 layer). Add another layer of noodles, rest of chicken, rest of soup mixture & cheese (save some cheese for top). Add final layer of noodles. Sprinkle cheese on top of noodles & sprinkle paprika. Cover with foil that has been sprayed with a vegetable spray. Bake 350 degrees for 30-45 minutes. Uncover to brown lightly. Let stand 15 minutes to set. NOTE: Use the whole chicken as only while meat doesn't give it much flavor.

Printable Recipe
CHICKEN MARCO POLO - MIKE REEH
01/11/2007
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2 4 oz. chicken breasts
1 tablespoons chopped onion
White wine to deglaze
1/4 cup sliced mushrooms
1 teaspoon garlic
1/4 cup Julienned ham
1/4 cup broccoli, small diced
1/4 to 1/2 cup heavy cream
1 teaspoon chopped parsley
1/4 cup grated cheese - swiss, American & Parmesan

Heat a 10" non-stick saute skillet with butter or oil until hot.
Saute chicken breast till firm and juices run clear and remove from skillet.
Add onion, mushroom, garlic, broccoli to the pan and saute.
Deglaze with white wine.
Add cream and reduce. Add cheeses, parsley and pour over chicken breast and serve.

Printable Recipe
CHICKEN MONTEREY - CIRCA 21
05/16/2007
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Submitted by Debra Rhoads - Calvary United Methodist Church - Walcott, IA

8 boneless, skinless chicken breast halves
16 oz. fresh button mushrooms, cleaned and sliced
2 cups shredded Monerey Jack cheese
1 can Campbell's cream of chicken soup
3/4 cup dry white cooking wine
1 box chicken Stove Top Stuffing Mix
1 stick melted butter

Layer chicken in a greased 9x13 pan. Top with mushrooms and then cheese. Mix cream of chicken soup with wine and spread on top of cheese. Sprinkle stuffing over all and drizzle with melted butter. Bake at 350 degrees for approximately 1 hour or until chicken in tender and stuffing is nicely browned.

Serves 8

Printable Recipe
CHICKEN NORMANDY - CIRCA 21
05/01/2007
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Submitted by Ronda Bird - St. Paul Lutheran, Davenport, IA

Crust:
1 pkg. 8 oz Seasoned bread stuffing mix
1/2 cup butter, melted
1 cup water

Topping:
1 can (10-3/4 oz.) cream of mushroom soup, undiluted
1 can grated cheddar cheese

Filling:
2-1/2 cups cooked diced chicken
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup mayonnaise
1 teaspoon salt
2 eggs
1-1/2 cups milk

The day before serving combine crust ingredients; mix lightly. Spread half of crust in buttered 9x13 baking pan. In a bowl combine chicken, onion, celery, mayonnaise and salt. Spread chicken mixture over the bottom of crust. Top with reserved crust mixture. Beat together eggs and milk. Pour over all. Cover with foil and refrigerate overnight. An hour before baking, remove casserole from refrigerator. Spread mushroom soup over the top. Bake at 325 degrees for 40 minutes. Remove from oven and sprinkle with cheese. Bake 10 more minutes.

Printable Recipe
CHICKEN VERA CRUZ W/BLACK BEAN RAGU - MIKE REEH
09/26/2007
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2 (4 oz.) chicken breasts seasoned with Cajun, cumin, chili powder
1 tablespoon oil to saute

Season chicken breast to taste and saute in 10" skillet until 155 degrees temp and remove.

In another skillet with a small amount of oil add the following:
1/2 cup chopped onion
1/2 cup peppers, chopped (assorted Aneheim with color)
1/2 cup corn
1/2 cup diced tomatoes
3/4 to 1 cup black beans
1 tablespoon chopped cilantro
1 lime - juice only
1 teaspoon chopped hot peppers (optional)
Salt and pepper to taste

Cook this mixture until tender and place in a large bowl. Place chicken over the mixture and garnish with cilantro and sour cream.

Printable Recipe
CITRUS BBQ FOR FISH AND CHICKEN - MIKE REEH
05/02/2007
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1 cup orange juice concentrate
1 cup ketchup
1/4 cup yellow mustard
1 small onion fine diced
1/2 cup brown sugar
Dash Worchestershire sauce
1 tablespoon Cajun spice
1/2 ea. lemon

Bring all ingredients to a simmer and cook until lightly thickened.

Great for fish or chicken and shellfish.

Mike's Grilling Rules:
1. Always have a squeeze bottle of water available to put out flare ups with gas or charcoal.
2. Always keep grill clean and free of grease build up (fire hazard).
3. Always watch cross-contamination. Always keep raw, as well as cooked, fish, pork, beef, etc. separate. Keep separate on cooking areas and serving trays.

Printable Recipe
CORNED BEEF AND CABBAGE - WEBER MEATS
03/13/2007
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2 pounds well-trimmed corned beef boneless brisket or round
1 small onion, cut into fourths
1 clove garlic, crushed
1 small head cabbage, cut into 6 wedges

Pour enough cold water on corned beef in 5-quart Dutch oven just to cover. Add onion and garlic.

Heat to boiling: reduce heat. Cover and simmer until beef is tender, about 2 hours.

Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.

6-8 servings


Printable Recipe
CREAM GRAVY
12/18/2007
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Gather all ingredients before beginning recipe.

Equipment: 1 qt sauce pan, measuring cups, measuring spoons, rubber spatula, wire whisk, mixing bowl

Ingredient:

Step 1
16 oz. Milk

Step 2
1 oz. Oil
1 oz. Flour

Step 3
1/2 tsp. Pepper

Always wash your hands and sanitize your work area and equipment before starting any recipe.

Step 1
" Measure milk and set aside for later use.

Step 2
" Place oil in the sauce pan and heat on medium heat.
" Once hot, add flour and continuously stir with the wire whisk until the oil and flour mix turns a blonde color.
" When the flour and oil is a blonde color add the milk reserved from step 1.
" Milk will thicken as you whisk it together with the roux.
" When the desired thickness is reached, remove the sauce pan from the heat.

Step 3
" Add pepper to the gravy and incorporate with the wire whisk.

Options:

Sausage Gravy: Using 4 oz. of sausage, cook the sausage in the sauce pan until done. Add the flour to the sausage and sausage grease and cook the mixture until it is blonde in color. Add milk and finish according to the recipe.

Hot Pepper Gravy: If you like your gravy with a little more kick add equal amounts of white (1/2 tsp) and black pepper (1/2 tsp)

Mild Pepper Gravy: Using the above recipe add 1 tablespoon of sugar to the milk reserved in step one. Stir well with the wire whisk to ensure the sugar incorporates with the milk.


Printable Recipe
EASY CHICKEN CASSEROLE - CIRCA 21
04/10/2007
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Submitted by Evonne Kragness (St. Paul Lutheran - Orion, IL)

4 chicken breasts, cooked and cut in pieces
2 pkgs. frozen broccoli, chopped
2 cans cream of chicken soup, undiluted
1 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese

In a greased 9x13 casserole dish, layer broccoli then chicken. Mix other ingredients, pour over. Top with bread crumbs. Drizzle butter over. Bake for 45 minutes.

Printable Recipe
ELK CHILI
08/29/2007
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Great for Fall!!

2 lbs. ground elk burger
1 large jar of Sandy Pine Elk Farm Salsa (mild or not - as desired)
1 large can tomato soup
1 large can chili beans - hot
2 small cans mild chili beans
Chili powder as desired
1 large can stewed tomatoes - optional

Brown burger, mix all ingredients in a crock pot and cook on warm or high for 3 hours. Serve.

Printable Recipe
ELK STEAK MEDALLIONS
08/29/2007
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1 tablespoon low fat vegetable oil
Dash of red wine
2 tablespoons Teriyaki sauce
8 oz. elk filet
Mushrooms
Fresh garlic, minced

Brown or grill strips of elk filet in vegetable oil, teriyaki sauce, red wine and garlic. Sautee mushrooms and serve.

Printable Recipe
FISH OR CHICKEN KEBABS - CHESTNUT STREET INN
12/20/2007
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Yields: Approx. 8 Servings

1 lb salmon, tuna or chicken breast
1 red onion, finely chopped
2-3 garlic cloves, finely minced
Pinch Salt and Pepper
1/4 cup extra virgin olive oil
1/4 cup chopped italian parsley
1/4 cup chopped cilantro
1 tsp ground cumin
1 tsp ground hungarian paprika

Combine all the ingredients in a mixing bowl. Add either the chicken or fish, which has been cut into approx. 1 inch cube pieces. Cover and allow to marinate for approx. 20 minutes for the fish or 2 hours to overnight for the chicken. Thread approx. 5 pieces of chicken or fish on each skewer. Grill fish for approx. 3 mins per side. Grill chicken for approx. 5 or 6 mins per side or until cooked through. Serve hot.



Printable Recipe
FORMULA FOR GREAT CASSEROLES - STEPHANIE GODKE
03/19/2007
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Base Starch (your choice):
4 cups Rice or
4 cups Pasta/noodles or
4 cups Potatoes

Protein (your choice):
12-16 ounces cooked ground beef [drained] or
12-16 ounces cooked cubed beef, chicken, turkey or seafood

Sauce:

1 to 1/2 cups Salsa, white sauce, Alfredo sauce, tomato sauce, cheese sauce or canned cream soup

Add in flavor or color:

1/4 to 1/2 cup diced red peppers, tomatoes, celery, water chestnuts, nuts, green chilies, etc.

Toppings:

1/4 to 1/2 cup grated cheese, buttered bread crumbs, chips, sliced almonds, chow mien noodles, French fried onions, etc.



Printable Recipe
FOUR CHEESE BASIL PITA PIZZA - HAPPY DIABETIC CHEF
03/09/2007
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6 whole wheat lo carb pita breads
8 ounces low fat cream cheese, softened
1 tablespoons skim milk
2-3 leafs of fresh Basil or 1 T dried basil
1 can sliced olives, drained
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
2 tablespoons grated Parmesan cheese

Heat oven to 425ºF. Place pita breads on ungreased large cookie sheet. Mix cream cheese and milk until smooth. Spread on pita breads to within 1/4 inch of edge. Gently spread basil pesto over cream cheese. Tope with olives. Sprinkle with cheeses. Bake 7 to 12 minutes or until thoroughly heated and cheese is melted.


Printable Recipe
GERMAN LASAGNA - CIRCA 21
04/17/2007
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Submitted by Ellen Bielenberg (Immanuel Lutheran Church, Charlotte, IA)

3/4 cup butter or oleo
3/4 cup flour
1 tablespoons bouillon granules
2 teaspoons onion salt
2 teaspoons pepper, divided
2-1/4 cups milk
1 can (14 oz) chicken broth
1 lb. smoked kielbasa or polish sausage, chopped
2 eggs
1 - 12 oz. carton small curd cottage cheese or ricotta cheese
9 lasagna noodles, cooked and drained
1 16 oz. can sauerkraut, rinsed and dried
2 cups shredded Monterey Jack cheese, divided

In a saucepan melt the butter. Stir in flour, bouillon, onion salt and 1 teaspoon pepper. Cook until smooth. Gradually stir in milk and chicken broth. Bring to boil. Cook and stir 2 minutes, or until thickened. Add sausage. Heat through. Combine eggs, cottage cheese and remaining pepper. Spead 1 cup of the sausage mix in bottom of greased 9x13 pan. Layer with noodles, 1/3 cup cheese (Monterey Jack). Repeat layers. Top with remaining noodles and sausage mix. Pan with be full! Cover and bake at 350 degrees for 50-60 minutes, or until bubbly. Sprinkle with the rest of the Monterey Jack cheese. Bake 5 minutes more, or until cheese melts. Let stand 5 minues before cutting. Serve.

Printable Recipe
GREEK CHICKEN WRAP - NIKKI STAHR
04/10/2007
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GREEK CHICKEN WRAP WITH TZATZIKI HERB YOGURT SAUCE
Recipe created by 3-A-Day of Dairy

Makes 4 servings
Prep time: 30 minutes
Cook time: 11 minutes

Ingredients:

For the sauce
2 cups fat-free plain yogurt
1 cup peeled, seeded and diced cucumber
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 tablespoon white vinegar
2 teaspoons minced garlic
1/4 teaspoon salt (optional)

For the wrap
1 (6-ounce) boneless, skinless chicken breast
1 tablespoon light Italian dressing
4 (6-inch) whole wheat pitas
2 cups chopped romaine lettuce
1 medium tomato, chopped
1/2 cup sliced red onion
1/4 cup crumbled Feta cheese
4 kalamata or black olives, pitted and sliced

For the sauce
In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving.

For the wrap
Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for 15 minutes; pound (using a meat pounder or mallet or the bottom of a skillet) and flatten to about 1/2-inch thickness; and remove chicken.

In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.

Warm pitas in microwave oven 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the tzatziki sauce over top and fold in edges of pita. Wrap sandwich in parchment or waxed paper for plating and serving. Repeat with remaining pitas. Serve immediately with additional sauce on the side.

Nutrition Facts per serving for main dish recipe:

Calories - 350
Total Fat - 7 g
Saturated Fat - 3 g
Cholesterol - 40 mg
Sodium - 670 mg
Calcium - 25% Daily Value
Protein - 24 g
Carbohydrates - 51 g
Dietary Fiber - 6 g



Printable Recipe
GRILLED SIRLOIN W/SOUTHWESTERN VEGETABLE HASH - MIKE REEH
07/18/2007
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8 oz. top sirloin, center cut
1 teaspoon olive oil
Salt and pepper to taste

For the Hash:
1 tablespoon olive oil
1 cup diced cooked potatoes
1/4 cup red pepper, diced
1/4 cup onion, diced
1/4 cup tomato, diced
1/4 cup corn
1 tablespoon chopped cilantro
1 lime, juice only
1 teaspoon chipotle peppers

Heat skillet with minimum amount of oil. Brown potatoes, onions and peppers. After browning add rest of ingredients.

Place in a bowl and slice meat over top. Garnish with chopped cilantro.

Printable Recipe
GRU-BEN - THUNDER BAY GRILLE
03/16/2007
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1 6-8 oz grouper filet lightly dusted with seasoned flour
1 oz remoulade sauce
2 -1 1/2 oz slices of Swiss cheese
2 oz sauerkraut
1 oz butter
3 oz pan and grill oil

1. In sauté pan over high heat place oil
2. In oil place dusted grouper filet cook until golden on each side approx. 3 minutes each side
3. In another pan on medium heat place rye bread open faced buttered on each side
4. Top with Swiss cheese.
5. Then spread one side with remoulade and the other with heated sauerkraut
6. Place grouper on the kraut side and top with the other half.
7. Cut on diagonal and enjoy


Printable Recipe
GUMBO CASSEROLE - STEPHANIE GODKE
10/02/2007
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In a cast iron skillet:

1 onion diced
1 cup diced celery
1 can of diced tomatoes
3 TBS oil
1 cup clam juice or chicken stock
10 oz. Chopped okra

Sauté until the onion is cooked. Add:

1 ½ TBS Cajun seasonings
1 lb small shrimp or crawfish tail meat

Drop over the top 1 PKG of cornbread mix [prepared as directed on package.] by TBS full.

Bake at 350 for 25 minutes.






Printable Recipe
HAWAIIAN QUESADILLAS - NIKKI STAHR
06/20/2007
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1 package whole wheat tortillas
Cooking spray
1 cup Canadian bacon about 6 oz
1 8 oz can pineapple chunks (well drained)
2 cups shredded Mexican style cheese
½ cup mango salsa

Heat frying pan on medium
Spray with cooking spray
Place one tortilla in pan top evenly with cheese, Canadian bacon and pineapple. Top with second tortilla. Flip when browned and cheese starts to melt. Continue to cook until browned on both sides and cheese is melted through. Repeat for remaining ingredients. Cut into triangle wedges. Serve warm with salsa. Makes 32 wedges.






Printable Recipe
HUNTER STYLE BEEF TENDERLOIN - JEFF GRUNDER
02/28/2007
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8-4 oz Beef Tenderloin Medallions
2 Tbl of olive oil
6-8 cloves of garlic
4 tbl of butter
1/4 cup of sliced mushrooms
mult -color peppers- 1/4 cup ( cut into strips)
1/4 cup of fresh basil
4 tbl of flour
1 1/2 cup of heavy cream
1/2 cup of demi glaze
salt and pepper to taste

Sauté Beef tenderloin over a Med- hi heat till Med- Rare or desired doneness remove from pan. Then add butter and garlic, mushrooms, peppers. After 1-2 minutes add flour and make what called a roux. Then add heavy cream and make a thin gravy. Next add demi glaze, salt and pepper to taste and fresh basil. Serve over the beef tenderloins.

Now That's Cookin !!!!!!


Printable Recipe
INDIAN-GRILLED BISON WITH MANGO CHUTNEY - CHEF STEFFEN
03/21/2007
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3# Bison tenderloin steaks

Marinade:
1 tsp ground cardamom
1 tsp ground cumin
½ tsp nutmeg
4 oz minced onion
¾ oz garlic
1 oz ginger
1 tsp black pepper
4 oz. plain yogurt

Prepare the marinade. Toast the cardamom, cumin in a hot skillet. Add nutmeg, onions, garlic and ginger. Add pepper and sauté. Let cool. Add to the yogurt. Trim bison and cut into thin strips and place into marinade. Marinate for eight hours or overnight under refrigeration.

Fresh mango chutney

1# mango
1 oz. lime juice
2 tsp cilantro
1 tbls ginger
½-minced jalapeno
Salt and pepper to taste

Combine all ingredients and let the chutney rest at room temperature for about two hours to allow the flavors to marry.



Printable Recipe
ITALIAN ELK
08/29/2007
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Serves 6 - Keep Moist

2-1/2 pounds elk chuck roast
2 cans Campbell's French Onion Soup
2 cans water
Minced garlic to taste
Crushed pepper to taste
1 pkg. Italian seasoning

Put in crockpot and cook on high for approximately 5 hours. Add choice of vegetable one hour after starting.



Printable Recipe
LEFSE - BONNIE ERICKSON
04/23/2007
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5 lbs. WHITE Idaho Russet potatoes
1 c. cream
1 1/2 sticks butter

Boil peeled potatoes. Drain well and use a potato ricer to RICE potatoes twice. Add the cream and butter, using a potato masher. Cover and cool in refrigerator over night. (Note: I put paper towels on top of potatoes to absorb moisture.)
Just before rolling and frying lefse:

Mix: 1 1/2 tbsp. sugar
1 tsp. salt
1 cup flour

Add 2 cups of cooled, mashed potatoes and mix well.

Make into loaf and refrigerate, uncovered, until ready to fry lefse.

Use a well-floured pastry cloth for rolling lefse. Also use a stocking to cover your rolling pin.

Use 1/4 c. mixture to roll out as thin as possible and fry on ungreased griddle 425 - 450 degrees. Turn when light brown spots appear. Remove when light brown spots appear on underside and lay flat in a folded dish towel to cool. Fold or cut lefse in quarters, wrap in aluminum foil, place in freeze bags, and freeze.



Printable Recipe
MASHED POTATOES
12/17/2007
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Gather all ingredients before beginning recipe.

Equipment: sink, peeler, knife, cutting board, stock pot, colander, wire whisk, measuring cups, measuring spoons, rubber spatula

Ingredient:

Step 1
2 lbs. Idaho Potatoes

Step 2
4 oz. Butter or margarine (butter preferred)
6-1/2 oz. Milk
1/2 tsp. Salt
1/4 tsp. Pepper

Always wash your hands and sanitize your work area and equipment before starting any recipe.

Step 1
" Thoroughly wash your potatoes in the sink.
" Peel your potatoes leaving the desired amount of skin on the potato. Remove all the skin if you would like.
" Using a knife and cutting board, cut the potatoes into smaller pieces. (This will allow the potatoes to cook more evenly and quickly)
" Once all potatoes are cut place them in the large pot and cover with cold water. (Bring level of water to just above the top of the potatoes.)
" Bring water to a boil and turn down to medium heat.
" Cook potatoes until fork tender.

Step 2
" Once potatoes are cooked dump them into a colander to drain the water.
" After water has drained well place the potatoes back into the large pot.
" Add butter or margarine along with milk to the cooked potatoes.
" Mix well with wire whisk or electric whisk until the desired consistency is reached.
" Using a rubber spatula, fold in the salt and pepper and stir well to incorporate.

Options:
Cheesy Potatoes: At the end of step two add ½ to 1 cup of your favorite shredded cheese when folding in the salt and pepper.

Garlic Potatoes: At the end of step two add 1 to 1 ½ tablespoons of fresh chopped garlic when folding in the salt and pepper.


Printable Recipe
MEALS MADE EASY WITH ROTISSERIE CHICKEN - JULIE MCMILLIN
03/07/2007
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Chicken - you know it is good for you. It is low in fat, high in protein and offers an abundance of vitamins and minerals. Plus it tastes good. But it takes a long time to make and bake. Now your viewers will discover new and delicious ways to have a healthy chicken meal ready in minutes with rotisserie chicken.

Soups, salads, sandwiches & wraps, pizza, Mexican meals, pasta dishes, skillet dinners and more dishes are all easy to make with rotisserie chicken.

Ten Ways to Serve a Rotisserie Chicken

1. Soups - Rotisserie chicken lends a slow-cooked flavor to soups. Add 2 cups chicken chunks to 3 cans chicken broth; add a bag of mixed or stew vegetables and either one cup uncooked rice or 2 cups uncooked noodles/pasta. Add 1/2 teaspoon poultry seasoning. Simmer until all are tender. Dinner in 15 minutes!

2. Salads - Add sliced leftover rotisserie chicken to a bag of salad greens, chopped tomatoes, shredded carrots and sliced red onions. Top with your favorite dressing. Lunch is served.

3. Sandwiches & Wraps - Mix chicken slices with chipotle mayo and whatever raw veggies you have on hand. Roll into a whole-wheat tortilla, or use whole-grain bread. Eat cold or grill for a warm and satisfying treat!

4. Pizza Topping - Top a Boboli crust with 1/2 cup pizza sauce, 1 cup chopped chicken and 1 cup shredded cheese. Bake for 10 minutes at 450 degrees.

5. Quesadillas - Combine shredded rotisserie chicken with a pinch of cumin. Spoon onto one half of a whole-wheat tortilla. Sprinkle with shredded Monterey Jack or other cheese. Fold in half and micro-heat for a few seconds. Serve with salsa on the side.

6. Go Mexican - Mix shredded chicken with whatever ingredients you favor such as black beans, fat-free refried beans, green chilies, salsa, corn or sautéed peppers. Heat until bubbly in the microwave, then spoon mixture into tortillas or taco shells. Top with shredded cheese, more salsa and fat-free sour cream to taste.

7. Pasta Dishes - Rotisserie chicken eliminates a long step in cooking! Replace beef in lasagna and other pasta casseroles with chicken. Try this: 2 cups chicken chunks, 1 jar Ragu Cheesy Light Parmesan and mozzarella sauce, 16-oz. bag of cooked California mix veggies and ½ lb. cooked rotini. Mix together and add about ¼ cup grated/shredded Parmesan. A really quick hot dish the kids love!

8. Barbeque Chicken Sandwiches - Mix shredded rotisserie chicken with your favorite BBQ sauce and put on a whole-wheat roll. One whole chicken serves about six people. Yum!

9. Skillet Meals - Better than those boxed helper meals! Add chicken chunks to frozen bagged skillet meals. No need to cook the chicken separately! Really tasty with that wonderful savory roasted taste!

10. Chicken-In-A-Bowl Sundae - Start with mashed potatoes on the bottom, add a handful of chicken chunks, top with juices from the chicken container or warmed purchased gravy, and garnish with shredded cheddar cheese! A fun dish that kids can help make, and they like it!


Printable Recipe
MEATBALL SANDWICH - STEPHANIE GODKE
04/13/2007
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4 hoagie rolls
20 meat balls [thoroughly cooked and warm]
Marinara sauce
Provolone cheese
Garlic butter

Trench out the rolls to make a place for the meat balls. Brush the inside of the rolls with garlic butter. Lay in the meatballs and add the sauce and cheese. Brush the outside of the bun with additional butter if desired and wrap in foil and warm in the oven or toast in a Panini grill.

Seasoned Fries

Shake frozen French fries in a bag with parmesan cheese and garlic salt. Bake as directed.








Printable Recipe
MEATBALLS IN SPICY TOMATO CHOCOLATE SAUCE - CHESTNUT STREET INN
08/21/2007
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Meatballs (Albondigas) in Spicy Tomato Chocolate Sauce

For the Meatballs:
1 lb Ground Beef
1 ½ lb Ground Pork
1 cup plain bread crumbs
2-3 minced garlic cloves
3-4 minced shallots
2 Tbl chopped cilantro
2 Tbl chopped parsley
1 Tbl Dried Oregano
2 tsps salt
1 tsp pepper
Pinch Cayenne pepper
¼ tsp ground allspice
½ tsp ground coriander
½ tsp ground cinnamon
2 eggs, beaten
2-3 Tbls Vegetable Oil
Spicy Tomato Chocolate Sauce

Combine all the ingredients in a large mixing bowl and knead by hand until all the ingredients are well combined. Roll the mixture into 1 inch meatballs and refrigerate 30 mins. In a large sauté pan, brown the meatballs on all sides. Remove from the pan. Set aside in the refrigerator while making the sauce.

For Sauce:

2 28 oz cans whole peeled tomatoes, crushed by hand
1 medium red onion, chopped
2-3 garlic cloves, minced
½ tsp cinnamon
1/4 tsp ground allspice
½ tsp ground coriander
½ tsp dried oregano
Pinch Salt and Pepper
2-3 chopped chipotle peppers in Adobo Sauce
2 oz unsweetened chocolate

In sauté pan used to brown meatballs, add onion and sauté approximately 5 mins or until the onions are tender and slightly golden. Add garlic and cook for 1 min or until fragrant. Add cinnamon, allspice, coriander, oregano, salt and pepper. Cook an additional minute to toast the spices. Add crushed tomatoes and chipotle pepper with adobo sauce. Bring to a boil. Simmer on low heat, uncovered for approximately an hour or until the sauce has thickened, stirring occasionally so as not to burn the sauce. Using an immersion blender, puree the sauce until it is nice and creamy. Add chocolate and stir over low heat until melted. Adjust seasoning to taste. To serve, add meatballs and cook approximately 5 mins or until the meatballs are hot and cooked through.


Printable Recipe
MEXICAN CASSEROLE - CIRCA 21
04/03/2007
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Submitted by Kathy Grace
Springdale United Methodist, West Branch, IA

1-1/2 lbs. hamburger
Chopped onion
4 oz. can chopped green chilies
1 can cream of chicken soup
1 can cream of mushroom soup
10 oz. can enchilada sauce
12 tortillas (I like flour, can use corn)
8 oz. grated cheddar cheese

Brown meat and onion, add chopped chilies, mix in soups and enchilada sauce. Place a thin layer of meat mixture in bottom or 9x13 pan. Alternate tortillas and meat sauce ending with meat sauce. Cover with grated cheese. Bake at 350 degrees for 25-30 minutes.

Serve with toppings of your choice:
lettuce
sour cream
salsa
chips

Freezes well after baking!

Printable Recipe
MEXICAN CHICKEN CASSEROLE - CIRCA 21
05/22/2007
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Submitted by Deb Toppert - St. John's Lutheran, Rock Island, IL

6 chicken breasts, boiled & diced
1 large bag of Taco Doritos
2 cups chicken broth
1 large chopped green pepper
1 large onion chopped
2 cups grated cheddar cheese*
1 can Ro*Tel tomatoes with peppers**
1 teaspoon garlic powder
1 Tablespoon powder

Remove skin from chicken and debone. Dice into fairly large pieces. Set aside in bowl. Put Doritos in bowl and pour chicken broth over them. Let stand for 5 minutes stirring occasionally. Grease large casserole. Layer in following order:
1/3 Doritos
1/2 green peppers
1/2 onions
1/2 chicken
1/3 cheese ending up with Doritos on top.
Mix together 2 cans of cream of chicken soup, Ro*Tel tomatoes, garlic and chili powder; pour over top. Bake at 350 degrees for 45 minutes. Sprinkle with remaining cheese after taking out of oven.

*Can use mixture of cheddar and pepper jack cheese.
**Can substitute diced tomatoes for milder version.

Printable Recipe
MIKE REEH'S CHICKEN DRUMETTES MAKEOVER
02/23/2007
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24 CHICKEN DRUMETTES
2 TBS OLIVE OIL
2 TSP SUGAR
1 TSP SALT
1 TSP GARLIC POWDER
1 CUP DIJON MUSTARD
3TBS FRESH LEMON JUICE
1 TSP DRIED OREGANO
1/2 CUP HONEY
2TBS DUTCH MUSTARD
2 DASHES OF TABASCO
2 BUNCHES OF GREEN ONION SLICED

1. RINSE CHICKEN WITH COLD WATERH AND PAT DRY
2. SITR TOGETHER OIL SUGAR SALT AND GARLIC POWDER IN LARGE BOWL. ADD CHICKEN TOSSING TO COAT. ARRANGE CHICKEN ON A WIRE RACK IN AN ALUMINUM FOIL LINED JELLY ROLL PAN
3. BAKE AT 450 DEGREES FOR 30-35 MINUTES
4. COMBINE MUSTARDS, LEMON JUICE OREGANO,TOBASCO, HONEY AND GREEN ONION IN A LARGE BOWL. DRAIN FAT AND ADD HOT CHICKEN TO MIXTURE. TOSS TO COAT. PLACE MUSTARD COATED CHICKEN BACK IN PAN AND BACK 450 DEGREES FOR 8-10 MINUTES UNTIL DONE.

Printable Recipe
MIKE'S MEAT LOAF
01/17/2007
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1-1/2 pounds ground beef
1 cup of bread crumbs
1 cup milk
2 eggs
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon sage

Mix all ingredients. Place in loaf pan and bake covered 350° 1 hour. Cover with chili sauce or catsup.



Printable Recipe
MOM'S CHICKEN BAKE - MIKE REEH
02/08/2007
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This recipe is similar to what I grew up eating as a child. Here's my Mom's recipe which has a few more ingredients:

4 (8 oz.) boneless chicken breast, cut in 1/2
1-1/2 cups long grain rice - NOT instant
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 package dry onion soup mix

Spray a 9" x 13" baking pan with cooking spray.
Sprinke rice evenly in pan.
Sprinle onion soup mix over rice.
Mix water, and soups till blended.
Spoon 1/2 of soup mixture over tice.
Cover with chicken.
Spoon other 1/2 of soup mixture over the chicken.
Bake uncovered for 1-1/12 hours at 350 degrees.

You will love this recipe as I did when I was growing up.

Printable Recipe
MONGOLIAN PORK BURGERS - FOOD GURU
02/02/2007
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Burgers
2 lbs. ground pork or beef
4 tablespoons soy sauce
1 tablespoon Thai green curry
3 tablespoons fresh cilantro, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon black pepper
8 small cocktail buns

Slaw
1 quart cabbage, shaved thin
1 cup red cabbage, shaved thin
1/3 cup red peppers, sliced thin
1/3 cup yellow peppers, sliced thin
1/3 cup green peppers, sliced thin
1/3 cup carrots, julienne
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh basil, chopped
1 cup chow mein noodles
1/3 cup sesame seeds

Mango Mayonnaise
1 can sliced mango in syrup
1 cup mayonnaise
2 tablespoons ginger, minced
1 tablespoon granulated sugar
2 tablespoons fresh squeezed lime juice
¼ cup sesame oil



Place ground meat in a large bowl. In a small bowl combine, soy sauce, Thai green curry, cilantro, garlic powder, onion powder, white and black pepper. Stir well to avoid large chunks of Thai Green Curry. Add the curry mixture to the ground meat and mix well. Form the meat into eight little patties. Grill the patties until they're cooked all the way through.

While the burgers are cooking make the Big Island Slaw.

Start with finely shaved cabbage in a large bowl. Add red cabbage, red, yellow and green bell peppers, carrots, fresh cilantro, fresh basil, chow mein noodles and sesame seeds. Set aside and make the mango dressing.

In the food processor or blender combine can of mangoes, mayonnaise, ginger, granulated sugar, lime juice and sesame oil. Process until smooth.

Place the cocktail buns on a platter and top them with a dollop of mango mayo
and the cooked Big Island Burgers. Top the burgers with the Big Island Slaw.

Prep time: 20 minutes
Cook Time: 15 minutes
Difficulty: Easy
Servings: 4




Printable Recipe
NEW YEAR'S EVE BEEF AND SEAFOOD SAUTE - MIKE REEH
12/26/2007
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2 (4 oz.) beef tenderloin medallions
2 U-10 sea scallops - big scallops
3 16/20 ct. shrimp
1 tablespoon olive oil
Salt & cracked pepper
1 tablespoon chopped red onion
1/2 cup thin sliced mushrooms
1 or 2 oz. brandy
1 tablespoon Dijon mustard
4 oz. heavy cream
1 teaspoon fresh garlic
1 Tablespoon beef demi-glace or well reduced brown sauce

1. Heat a lightly oiled large skillet until hot.
2. Add seasoned beef medallions and sear. In same skillet add scallops and shrimp.
3. Remove meat and seafood to a warm platter.
4. In skillet add onion, mushroom, garlic and saute - flame with brandy.
5. Add Dijon mustard and heavy cream; reduce. Stir in beef demi-glace to help thicken.
6. Arrange beef, scallops and shrimp on platter. Pour sauce over and garnish with scallions.

Printable Recipe
OVERNIGHT HAM CASSEROLE - CIRCA 21
05/08/2007
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Submitted by Dorothy Hotle - Riverside United Methodist Church, Moline, IL

2 cups uncooked elbow macaroni
8 oz. shredded American cheese
12 oz. ground ham (course ground)
2 cans cream of mushroom soup
1/3 cup minced onion
4 oz. can sliced mushrooms
2 cups milk

Blend soup and milk. Combine remaining ingredients; cover and refrigerate overnight. Remove 1 hour before baking. Stir lightly and cover with 1 cup crushed corn flake crumbs mixed with 1/4 cup (1/2 stick) margarine, melted. Bake 1 hour in 350 degree oven.

Served with Baked Pineapple

1 large (20 oz.) can crushed pineapple
1/2 cup granulated sugar
1/2 cup (1 stick) margarine, melted
6 slices white bread, crust removed and cut in small cubes

Mix ingredients and let stand for at least 1/2 hour. Bake in 275 degree oven until bubbly - about 1 hour.

Printable Recipe
PARMESAN CHICKEN BREAST - MIKE REEH
09/05/2007
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with Carmelized Late Summer Vegetables

2 (4oz. each) chicken breasts
1 tablespoon olive oil
1 teaspoon seasoning blend for chicken
1/2 cup fresh, shredded Parmesan
1 tablespoon oil
1 cup small diced carrots
1 cup small diced onions
1 cup Anaheim pepper or mild pepper, chopped
2 cups small diced eggplant
1 cup fresh diced tomato
1 tablespoon garlic
1 or 2 tablespoons chopped basil

In one skillet saute seasoned chicken breast in oil. Remove when internal temp reaches 165 degrees. Top with Parmesan.

In another skillet, in light oil add carrots and onions. Cook till lightly carmelized (brown). Add peppers, eggplant and cook till eggplant is tender. Add tomato, garlic and herbs. Serve vegetables under chicken.

Printable Recipe
PASTA AND SHRIMP CARBONARA - MIKE REEH
01/04/2007
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4 thick strips bacon, small diced
1/4 cup sliced mushrooms
4 ea. silced scallions
1 teaspoon fresh garlic
White wine to deglaze
1 tablespoon chopped parsley
3/4 cup fresh cream - whipping cream
1/4 cup shredded Parmesan cheese
About 6 oz. cooked pasta
5 large shrimp

Heat non stick skillet and cook bacon until crisp. Drain excess grease.

Add mushrooms, scallions, shrimp, garlic and white wine. Add parsley and cream. Reduce over high heat.

Add Parmesan cheese and season with salt and pepper. Sauce will become lightly thickened. Add pasta and serve very hot with garlic toast.

Printable Recipe
PEPPER SEARED TENDERLOIN - MIKE REEH
04/26/2007
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Pepper Seared Tenderloin with Madeira, Wild Mushrooms and Asparagus

Two 4 oz. beef tenderloin
Olive oil to coat pan
Salt and pepper to taste
Black pepper to season beef
2 tablespoons red onion, fine diced
4 or 5 morel mushrooms, split
1/2 lemon juice only
5 asparagus spears, quickly sauteed or grilled
4 oz. brown sauce or gravy

1. Saute meat in oil, coat with pepper and remove.
2. Add red onion and mushrooms to skillet.
3. Squeeze lemon into skillet; add Madeira wine and reduce.
4. Let mushrooms become tender.
5. Add sauce and season.
6. Pour sauce over meat and garnish with fresh asparagus.

Enjoy!

Printable Recipe
PEPSI PORK CHOPS - HUNTER STYLE - MIKE REEH
01/25/2007
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6 thick cut pork chops - boneless
1 tablespoon olive oil
1 cup ketcup
1 (12 oz) can Pepsi
1 medium onion, sliced
2 cups sliced mushrooms
2 ea. green pepper
1 tablespoon garlic
1 tablespoon Worcestershire sauce

Brown pork chops in skillet. Remove. Saute onions, mushrooms, peppers quickly. Add Worcestershire sauce, ketcup, garlic, Pepsi; bring to a boil. Reduce to a simmer. Add chops and reduce to a simmer for an hour to 1 hour and 15 minutes.

If sauce is too thin lightly thicken with cornstarch and water (approximately 2 tablespoons cornstarch and 2 tablespoons water.

Printable Recipe
PORK WELLINGTON - CHEF JOSE ZEPEDA
07/03/2007
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PORK WELLINGTON:
(Note: Pork Wellington is traditionally wrapped with puff pastry, but this is a quick at home version without the pastry.)

8 (3-4 ounce) pork tenderloin medallions - can be found at local grocery store
Olive oil
Salt and pepper to taste
Mushroom Duxelle (see below)
Chipotle Demi-Glace (see below)
Parsnip Mash (see below)

Place each pork medallion between two pieces of plastic wrap and pound out to approximately 1/4-inch thickness using a meat mallet or the back of a saute pan. Season both sides of the pork with salt and pepper.

In a large saute pan, heat the olive oil (medium-high heat). Place the flattened and seasoned pork in the hot pan and brown on one side (for approximately 1 minute). Remove the pork from the pan. Place 2 tablespoons of the Mushroom Duxelle mixture (on the cooked side). Roll the pork up jelly roll style and secure with a toothpick (cooked side in). Place pork back into hot pan and finish cooking until all sides are golden brown. Remove from heat and allow to rest for a few minutes.

To Serve: Place Parsnip Puree on the bottom of the plate, top with the Pork Wellington and Chipotle Demi-Glace.

MUSHROOM DUXELLE:
Olive oil
4 strips of bacon, chopped
1 pound mushrooms, cleaned, stemmed, and chopped (any type of mushroom, i.e. button)
1 cup baby spinach leaves
1/4 cup minced white onion or shallots
2 tablespoons minced garlic
Salt and black pepper

In a large saute pan, add chopped bacon and drizzle with olive oil (medium-high heat). Render the fat in the bacon, add the mushrooms, and saute for 6 minutes. Add the onion (or shallots), garlic, and spinach leaves and continue to saute for 4 minutes. Season with salt and pepper. Cook until almost all of the liquid has cooked off, about 4 to 6 minutes. Remove from heat and allow to cool.

PARSNIP MASH:
2 pounds parsnips, peeled and sliced about 1/3-inch thick
1 teaspoon salt (to taste)
1/4 cup cooking water from the parsnips (may need more or less to achieve desired consistency)
2-3 tablespoons of unsalted butter, cut into bits

In a saucepan, combine the parsnips and enough water to just cover them. Bring to a boil and simmer for 20 to 30 minutes or until fork tender. Using a food processor or hand blender, puree the parsnips, cooking water, butter, and season with salt to taste.

CHIPOTLE DEMI-GLACE:
Demi-Glace (Note: Demi-Glace is a rich brown sauce made from the reduction of a beef or veal stock which is very labor intensive, so it is prefereable to purchase a powdered mix. My preferred brand is Knorr - Prepare 4 cups according to the product instructions.)

2 tablespoons olive oil
2 tablespoons minced onion or shallots
2 tablespoon minced garlic
1 teaspoon allspice
1 teaspoon chipotle (canned in adobo) - to taste
4 tablespoons unsalted butter
Juice from half of a lime
Pepper to taste

Using a saucepan over medium heat., add the olive oil, onion (or shallots), and garlic, and cook until translucent. Add the 4 cups of prepared Demi-Glace sauce, allspice, chipotle, and pepper to taste, and cook for 10-15 minutes. At the very end, finish with the butter and lime juice.



Printable Recipe
PORT AND ORANGE CRANBERRY SAUCE WITH SHALLOTS - CHESTNUT STREET INN
12/20/2007
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Yields: Approx. 8-10 Servings

4-6 Sliced Shallots
1 Cup Ruby Port
2/3 Cup Orange Juice
1 Tbl Butter
1 Tbl Vegetable or Canola Oil
1 12 oz bag fresh cranberries
¼ cup dried cranberries
1/3 cup light brown sugar
1 tsp ground cinnamon
Pinch ground cloves
Pinch freshly grated nutmeg
2 tsps herbes de provence
Pinch freshly ground pepper
1 tsp freshly grated orange zest

In a medium saucepan over medium high heat, heat oil and butter until the butter has melted. Add the shallots and sauté until light golden brown, approx. 3 minutes. Add fresh cranberries, dried cranberries, sugar and spices and sauté a minute or two until the spices begin to be fragrant. Add port and orange juice and bring to a boil. Reduce heat to a simmer and simmer uncovered until the fresh cranberries begin to pop and the sauce thickens. Remove from the heat and cool completely. Refrigerate at least 8 hours or overnight. Serve cold or at room temperature. Can be made up to a week in advance and kept in the refrigerator. Flavors will develop as it sits and intensify.


Printable Recipe
PRIME BEEF FESTIVAL ROMANTIC STEAK FOR TWO
09/04/2007
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Author: Paul Schuytema

Steak: thick Porterhouse (between 1½-2 inches thick)

Marinade:
3T Extra Virgin Olive Oil
1T Rosemary (fresh chopped is ideal, but dried will work)
1 Clove Garlic (sliced)
1t Course Ground Black Pepper

Herbed Butter:
2T Butter
1T Rosemary (fresh chopped is ideal, but dried will work)
1 Clove Garlic (finely chopped)
1T Scallion/Green Onion (chopped)

Other ingredients:
1t Course Kosher or Sea Salt mixed with 1t sugar
½ Cup Red Wine (Pinot Noir ideal)
1t Soy Sauce

A Porterhouse steak is often called the "Cadillac of Steaks" because it's actually two steaks in one: a filet mignon and a shell steak. This makes it perfect for a romantic dinner. A thicker steak will cook slower and give you a nice caramelized exterior while the interior is nice and pink.

The night before:
To prepare the meat, first blot it dry with a paper towel. In a stainless steel mixing bowl, add the ingredients for the marinade and loosely mix with a fork. Add the steak and flip it in the mixture several times to coat evenly. Cover with plastic wrap and put in the refrigerator. You may want to flip the steak once or twice before you cook it.

Before cooking:
Prepare the herbed butter. Soften the butter by leaving it out for 30-45 minutes. Add the other ingredients to a small bowl and add the soft butter and mix together. Spoon into a square of plastic wrap and seal it up and put it in the refrigerator.

Cooking the steak:
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 375 degrees. Place 1T of butter and 3T of olive oil in the pan.

Season one side of the steak with the salt/sugar mixture, and using tongs (not a fork), place it seasoning-side down in the hot pan and sear it for 2-3 minutes. Season the exposed side and flip it and sear the other side for 2-3 minutes.

Now place the pan in the oven and roast for 15-20 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.

Place the pan on the burner (medium-high heat) and add the wine, soy sauce and herbed butter. Stir with a wooden spoon to loosen the cooked-on bits. Stir and reduce the sauce until the wine turns a shade darker and you've got about a third of a cup remaining (you don't want to over-reduce the sauce). Transfer the sauce to a small pitcher or bowl.

At the table, carve out the filet and give it to the lucky lady. Then carve the shell steak from the bone and place on the other plate. Spoon or pour the sauce over the steak table-side for added flourish. Take a bite and enjoy!

Great sides for this simple meal include rice pilaf and sliced red tomatoes with sliced mozzarella, fresh basil and drizzled with balsamic vinegar.


Printable Recipe
PUMPKIN CHEESECAKE - FOOD GURU
10/12/2007
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Filling:
24 oz cream cheese
1 cup sugar
4 whole eggs
4 egg yolks
3 tablespoons sour cream
1 tablespoon vanilla
1 tablespoon lemon juice
1 pinch salt
15 oz canned pumpkin
½ cup sweetened condensed milk
1 teaspoon cinnamon, ground
½ teaspoon ginger, ground
¼ teaspoon cloves, ground

Crust:
½ stick butter, melted
2 cups ground vanilla wafer crumbs
¼ cup sugar
2 teaspoons cinnamon, ground

To make the crust:
Combine butter, crumbs, sugar and cinnamon. Mix well and press into the bottom of a greased, 10-inch, spring form pan. Bake at 325 degrees for 10 minutes.

To make the filling:
Using an electric mixer on medium speed, combine the cream cheese until free of lumps. Scrape the sides of the bowl at least three times. Add remaining ingredients one at a time, mixing until each is blended in.

To bake:
Wrap the spring form pan foil (the outside, bottom, and sides) and spray the inside with pan spray. Fill to the top with batter, tap lightly on the counter to remove air bubbles. Place spring form pan inside a baking pan with water ¾ inch deep to create a water bath. Bake 35 minutes at 350 degrees. Reduce heat to 300 degrees and bake 70 minutes, turning half way through. When the 70 minutes is up, turn off the oven and leave the cheesecake in oven at least one hour to cool. Keep the oven door closed. Chill over night before removing the cheesecake from the spring form pan. Slice with a wet knife.


Printable Recipe
RASPBERRY MARINATED CHICKEN - STEPHANIE GODKE
06/26/2007
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4 chicken breasts
2 TBS lemon juice
1 chopped shallot
½ cup raspberry vinegar
3 TBS olive oil
1 tsp lemon zest
1/3 cup fresh or frozen raspberries

Combine the lemon juice with the vinegar and seasonings. Add the chicken breasts and cover and refrigerate for a minimum of 30 minutes. Grill or sauté until done or 180 degrees.



Printable Recipe
REUBEN SANDWICHES - WEBER MEATS
03/13/2007
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3 pounds well-trimmed corned beef boneless brisket or round

Place corned beef in deep oven dish with at least 3-4 inches of water. Bake in 350 degree oven for 3 to 3-1/2 hours. Remove from oven and let rest 5-10 minutes, then slice.

Swedish rye bread (buttered on one side)
Baby Swiss or mild Swiss cheese
Thousand Island dressing (or use 1/3 cup mayonnaise or salad dressing mixed with 1 tablespoon chili sauce).
sauerkraut, drained

Put bread slices buttered side down in skillet.

Place one slice cheese on bread and heat till cheese starts to melt and bread is browned.

Remove from skillet and add sauerkraut, corned beef slices and dressing.


Printable Recipe
RUEBEN PIZZA - KIM KIRCHHERR
08/31/2007
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Submitted by: FITZWIFE
Servings: 8
Ingredients:
" 1 (1 pound) loaf frozen whole wheat bread dough, thawed
" 1/2 cup thousand island dressing
" 2 cups shredded Swiss cheese " 6 ounces deli sliced corned beef, cut into strips
" 1 cup sauerkraut - rinsed and drained
" 1/2 teaspoon caraway seed
" 1/4 cup chopped dill pickles (optional)

Directions:
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a large pizza pan. On a lightly floured surface, roll the bread dough out into a large circle about 14 inches across. Transfer to the prepared pizza pan. Build up the edges, and prick the center all over with a fork so it doesn't form a dome when baking .
2. Bake for 20 to 25 minutes in the preheated oven, or until golden.
3. Spread half of the salad dressing over the hot crust. Sprinkle with half of the Swiss cheese. Arrange corned beef over the cheese, then drizzle with the remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed.
4. Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes before slicing.
Recipe courtesy of www.allrecipes.com. For this and more ideas, visit www.jewelosco.com and click on "plan".



Printable Recipe
SALMON PICCATTA/IOWA MAYTAG BLUE WEDGE - BUTTON FACTORY
03/29/2007
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7oz. cut of Norwiegan Salmon
10oz. linguine pasta
2oz. Button mushrooms
2oz. artichoke hearts
3oz. prosciutto ham
1 oz. capers
2oz. butter
1 tsp. minced garlic
1tsp. minced scallions
1oz. fresh lemon

IOWA MAYTAG BLUE WEDGE:
1/3 head iceberg lettuce
1/4cup candied walnuts
1/4cup bacon chips
1/4cup diced tomato
1/4cup red onion
4 oz blue cheese dressing




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Printable Recipe
SCAMPI PASTA - THUNDER BAY GRILLE
01/30/2007
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3 Tbsp Butter split
1 Tbsp Chopped Garlic
1 tsp chef salt
2 oz sliced domestic mushrooms
2oz white wine
3 oz chicken stock
1 oz by wt. spinach
2 oz roma tomatoes sliced or diced (by preference)
2 lemon wedges
2 oz parmagan cheese
8 oz Angel hair pasta or capallini

Saute' shrimp, garlic and mushrooms in one ounce of butter until mushrooms and shrimp are cooked through.

De-glaze pan with 2 oz. white wine and reduce by ½.
Add 3 oz of chicken stock and heat through.
Add 2 oz butter and 2 oz parm cheese to form sauce
Add in 1 ounce by weight of spinach and 2 oz sliced or diced roma tomatoes and allow spinach to soften.
Add in 8 ounces of angel hair pasta and heat through.
Serve in large pasta bowl garnished with parsley and parm cheese and top with remaining lemon wedge.





Printable Recipe
SCAMPI POMODORO - MIKE REEH
08/09/2007
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Serves 4-6

1 lb. cooked fettuccini
20 (16/20 ct) shrimp
4 or so Roma tomaotes
4 hellow tomatoes
2 ea. small diced onion
1 lb. lg. mushrooms, sliced
Olive oil - about 1/4 cup total
2 cups Parmesan cheese
2 tablespoons fresh chopped garlic
1/2 to 1 cup white wine
Salt and coarse black pepper to taste
1/2 cup fresh chopped basil

This is a quick and easy summer pasta dish to utilize tomatoes.

Cook 1 pound pasta in 1 gallon salted water. Cool and lightly oil.

In a large skillet, saute onion with oil, mushrooms, tomatoes, garlic and shrimp. Add white wine, chopped basil and season.

Toss pasta and serve on a big pasta dish and sprinkle with Parmesan.

Printable Recipe
SEAFOOD TRIO W/NEW ORLEANS STYLE CREAM SAUCE - MIKE REEH
05/09/2007
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1 (8 oz) roughy fillet
2 (16/20) ct. shrimp
2 large sea scallops
2 tablespoons olive oil - to saute
Cajun spice as needed to lightly season seafood & season sauce
1/4 cup fresh tomatoes
2 tablespoons fine diced celery
2 tablespoons fine diced onion
2 tablespoons bell pepper, fine diced
1 cup heavy cream
2 teaspoon fresh garlic
2 oz. dry white wine

1. In a 10" hot skillet sear all seafood and cook orange roughy until just flaky and remove to a warm platter.
2. Discard any excess oil.
3. Add all veggies and white wine and reduce.
4. Add heavy cream and keep on fire until sauce thickens.
5. Arrange shellfish over roughy and pour sauce over.
6. Garnish with fresh chives.

Printable Recipe
SKILLET HASH - WEBER MEATS
03/13/2007
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For crisp hash, use baking potatoes (good with skins on , too). Chop finely so flavors will permeate.

2 cups chopped cooked beef or corned beef (lean only)
4 small potatoes, cooked and chopped (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 tablespoon snipped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shortening

Mix beef, potatoes, onion, parsley, salt and pepper.

Heat shortening in 10-inch skillet over medium heat until melted. Spread beef mixture evenly in skillet. Fry, turning frequently, until browned, 10 to 15 minutes.

4 servings

OVEN HASH: Omit shortening. Spread beef mixture evenly in greased square baking dish, 8x8x2 inches.

Bake uncovered in 350* oven 20 minutes.




Printable Recipe
SMOKED PORK LOIN - JEFF GRUNDER
02/07/2007
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Smoked Pork Loin with a Crawfish Marchin de Vine Sauce and Creamy Cheddar Cheese Grits

3-4 Lbs of Pork Loin ( Hickory Smoked over Outdoor Grill)

Sauce
2 Tablespoons of Butter
1/4 cup minced Shallots
1 Tablespoon of Minced Garlic
1/4 Cup of Sliced Mushrooms
1/4 Cup of Diced Tomatoes
1/2 lb of Louisiana Crawfish Tails
1/2 Cup of Red Wine
2 Cups of Demi Glaze
Salt and Pepper to Taste


Creamy Cheese Grits

6 cups of water
6cups of milk
2 teaspoons of salt
1/2 teaspoon of white pepper
4 tablespoons of butter
1 1/2 cups of stone ground white grits
1 lb of grated white cheddar cheese







Printable Recipe
SMOTHERED CHICKEN AND SHRIMP
01/10/2007
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1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
Fresh chopped garlic to taste

Cover bottom of pan with olive oil and saute peppers. Add salt, pepper and garlic. Saute until droopy. Add 1 chicken breast and/or 8 shrimp. Cook until thoroughly done.

TOPPING:

1 shredded cucumber
1 tablespoon plain yogurt
Top with Feta cheese and a pinch of cloves and fresh mint

Serve with Pita bread.

Printable Recipe
STOCKYARD SPECIAL HAM
08/27/2007
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Get a first-quality ham. A ham with a bone is preferred to a boned ham in as much as that flavors better. With a sharp knife, skin the ham back pretty well into the hock so that the ham can absorb as much sweetness as possible from the following syrup: Put enough cold water and sugar in kettle to cover ham (use 1 c. sugar for every quart of water). Stir sugar in the cold water until dissolved. Put ham in the cold sugar water and slowly bring to a boil. This will take about 1 hour. Boil about 10 minutes and shut off fire; remove from stove. Let ham soak and cool in the syrup for about 24 hours (48 hours is even better).

After this period, put the ham on the stove again in the same syrup and allow it to come to a boil. Simmer barely at boiling for about 12 minutes for each pound of ham. (Best size ham should be 11-14 pounds.)

After ham has boiled correct length of time, remove from hot syrup and place in a roaster. Stick cloves in fat side of ham about 1-1/2" apart and cover with 1/2" thick layer of brown sugar mixture made with 3 T. sugar to 1 T. flour. Place in roasting pan; add 1 Qt. good dry red or white wine and 2 c. sugar syrup. Roast in slow oven at 300 degrees for about 3/4 hour. Baste ham at 10-minute intervals with wine.

SPECIAL HAM SAUCE:
Take 2 c. liquid from a roast ham after skimming most of the grease. Add 1 c. wine to every 2 c. liquid and 1 tsp. prepared mustard. Stir into the liquid until well dissolved before the saucepan is put on the fire. Bring to a boil and add sufficient ordinary thickening made out of flour and cold water for proper consistency. Do not boil this sauce too long. Remove from fire; strain and serve after reaching desired consistency.

*This recipe came from the old Victoria Stockyards in Victoria, Texas. This type ham was cooked by the lady cooks who worked in the cafeteria in this stockyard. A lot of ranchers just came to eat here instead of buying cattle. This is probably the best ham you can cook.

Printable Recipe
STUFFED SQUASH OR PEPPERS - STEPHANIE GODKE
09/13/2007
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1 LB Italian sausage browned and crumbled
½ red onion diced
½ red bell pepper minced
1 clove garlic minced
2 TBS butter
1 package of brown rice or rice mix of your choice prepared
A cooked and seeded butternut/acorn/ or other squash
OR 4 large bell peppers cored and lightly micro waved

Sauté the sausage with the onion, garlic, and chopped bell pepper in some butter.

Add the rice mix and stuff into the prepared vegetable container.

Serve with a crusty bread and salad for a hearty fall meal.


Printable Recipe
SUMMER RATATOUILLE
08/17/2007
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4 to 6 servings

Ingredients:
3 tablespoons olive oil
1 cup peeled, diced, eggplant
1/2 cup chopped onions
1/2 cup diced yellow squash
1/2 cup diced zucchini
1/2 cup chopped, peeled, seeded, tomatoes
1/2 cup fresh whole kernel corn (from 1 ear of corn)
1/4 cup chopped fresh basil
2 tablespoons minced garlic
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Directions:

Heat the oil in a large skillet over medium-high heat. Add the remaining ingredients, and stir-fry, stirring constantly for 3 minutes.

Serve warm as a side dish, or toss with cooked pasta of your choice.



Printable Recipe
SUPER BOWL SHRIMP - FOOD GURU
02/02/2007
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1 stick butter
1 tablespoon minced garlic
2 pounds large shrimp
1 tablespoon Food Guru's Seafood Spice
¼ bottle Budweiser (full flavored, not light)
2 tablespoons Heinz Ketchup
1 tablespoon Worcestershire sauce
1 loaf French bread, sliced

Heat a skillet to medium high, add the butter, garlic, shrimp and seafood spice. Cook until shrimp begin to turn pink. Flip the shrimp and add the beer, ketchup and Worcestershire sauce. Simmer until done. Serve in a large bowl. Eat the shrimp and dunk the bread in the juice!

Tip: Use a good garlic press that pushes all the garlic out easily an is easy to clean.


Printable Recipe
TACO PIZZA - KIM KIRCHHERR
08/31/2007
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Submitted by: Danna Eshleman
Servings: 16
Ingredients:
" 10 fluid ounces warm water
" 3/4 teaspoon salt
" 3 tablespoons vegetable oil
4 cups all-purpose flour
2 teaspoons active dry yeast
1 (6 ounce) can tomato paste
3/4 cup water
1 (1.25 ounce) package taco seasoning mix, divided
1 teaspoon chili powder, or to taste
1/2 teaspoon cayenne pepper, or to taste
1 (16 ounce) can fat-free refried beans
1/3 cup salsa
1/4 cup chopped onion
1/2 pound ground beef
4 cups shredded Cheddar cheese

Directions:
1. Add the water, salt, oil, flour and yeast to your bread machine in the order listed. Select the dough cycle. Check your dough after it has been mixing a few minutes. If it is too dry and not mixing, add water 1 tablespoon at a time, until it is mixing and has a nice dough consistency. You want the dough to be pliable but not sticky.
2. Meanwhile, in a small bowl, combine tomato paste, water, and 3/4 of the package of taco seasoning mix. Stir in chili powder and cayenne pepper; set aside. In another bowl, mix refried beans, salsa, and onion; set aside. In a large skillet, cook ground beef until evenly brown; drain excess fat. Season with the remaining 1/4 package of taco seasoning and a small amount of water. Simmer a few minutes, then remove from heat.
3. Preheat oven to 400 degrees F (200 degrees C).
4. When the dough cycle is finished, remove the dough from the machine. Divide the dough in half, and pat into two 12 inch pans. Spread a layer of the bean mixture on, then a layer of the tomato mixture. Sprinkle with seasoned beef and top with cheddar cheese.
5. Bake in preheated oven for 10 to 15 minutes, or until crust is golden brown and cheese is melted. Turn pizzas halfway through baking.

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


Printable Recipe
TASTY TURKEY MAKEOVERS - STEPHANIE GODKE
11/22/2007
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TURKEY APPLE AND CHEDDAR

Sliced roast turkey
Apple bread or cinnamon raisin bread
Apple butter
Sliced tart apples
Sharp cheddar cheese

Build a turkey sandwich with sliced apples and apple butter. Add a thin slice of sharp cheddar cheese and brush the outside of the bread with butter and grill…or put it into a pannini grill.

TURKEY FLORENTINE WITH MARINARA DIP:

Sliced roast turkey
Chiabatta or black olive or rosemary bread
Italian dressing
Provolone cheese
Fresh spinach
Marinara sauce

Brush the inside of the bread with Italian dressing and stack the sandwich with turkey, spinach, and provolone. Brush the outside of the sandwich with olive oil and grill. Serve with warm marinara sauce to dip the sandwich.

TURKEY DINNER SANDWICH

Pita bread
Left over stuffing
Sliced turkey
Cranberry sauce
Gravy

Grill a slice of cold left over dressing and put it into the pita. Add the turkey and cranberry sauce and serve with warm gravy to dip in.

SOUTHWESTERN TURKEY QUESADILLA

Flour tortillas
Shredded left over turkey
Green chilies
Salsa

Put one tortilla on the grill and add turkey, cheese, and green chilies. Top with another tortilla and grill on both sides. Serve with salsa.

ASIAN TURKEY LETTUCE WRAP

Large leaf lettuce
Turkey left overs
Bean sprouts
Shredded cabbage slaw
Green onions sliced
Red bell peppers sliced
Sesame Ginger salad dressing

Fill a large soft lettuce leaf with shredded turkey sliced green onions, red peppers, and bean sprouts.

Put some of the dressing on the inside of the lettuce leaf and wrap tightly. Serve with a peanut dressing or Asian chili sauce.


Printable Recipe
TERIYAKI SALMON WITH SCALLIONS - HAPPY DIABETIC CHEF
03/08/2007
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Serves 4

4 6-ounce center-cut salmon filets, skin on
1 cup teriyaki sauce
3 bunches scallions
Nutrition at a Glance (per serving)
Calories 370
Total fat 17.7g
Carbohydrate 8.9g
Sugar 8.4g
Protein 38.4g

Method:

Remove any bones from the salmon and discard. Place salmon in a bowl or shallow casserole. Cover with the teriyaki sauce. Marinate for 20 min.
Meanwhile, trim roots from the scallions. Trim 2 bunches of scallions so that each scallion has only 1 inch of green. Place the trimmed scallions in a non-stick skillet with enough water to cover. Bring to a boil, lower heat, and cook until scallions are soft (about 5 minutes). Keep warm.
Remove the salmon from the marinade. Reserve marinade. Season each salmon filet with fresh cracked pepper. Heat 1 large non-stick skillet until very hot. Put the salmon skin-side up in the pan and cook over medium-high heat for 3-5 minutes. Turn over and cook for 3-6 minutes.
The salmon will start to flake when done.
Finely dice remaining scallions so you have ½ cup. Add to the reserved marinade. Add marinade and ¼ cup water to the salmon. Heat for 1-2 minutes, until well coated. Serve with the boiled scallions.


Printable Recipe
TOP O'THE MORNING BRUNCH
03/14/2007
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MINI SPINACH QUICHES:
1 roll of refrigerated biscuits
3 large eggs
1 cup fresh clean and dry spinach leaves
Grated Parmesan cheese
Salt and pepper to taste

Heat the oven to 350 degrees and open the roll of biscuits. Grease a muffin pan and press the biscuits into the pans. Blend the eggs and seasonings with the spinach and spoon into the biscuits. Top with a sprinkle of cheese and bake for 14 to 16 minutes until set.

SMOKED SALMON STUFFED POTATOES:
Boil some small red skinned potatoes until just tender. Slice them in half and scoop out some of the potato. Put in some smoked salmon and top with sour cream.

CORNED BEEF HASH W/HONEY AND MUSTARD:
Left over corned beef and boiled potatoes ground in the food processor.
Honey and Boetje's Mustard mixed together
Stir in the mustard mixture until the hash tastes Wonderful…warm it and serve.

IRISH CREME BRULE:
¾ cup sugar
1 can evaporated milk
1 can SWEETENED condensed milk
3 large eggs
1TBS Irish Cream Liqueur or Vanilla extract

Heat the sugar in a heavy sauce pan until caramel colored. Put a spoon full of the caramel into the bottom of each ramekin. Combine the milks, eggs, and Irish Cream and pour into the ramekins. Bake in a water bath at 325 for 30 minutes or until set. Cool and refrigerate. Either unmold or glaze the top with sugar and brown the sugar with a blow torch to make the golden tops of the pots.


Printable Recipe
TOURNEDOES BIENVILLE - MIKE REEH
02/13/2007
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2 (4 oz.) beef tenderloins
2 round toasted croutons made from Texas toast
2 ea. 16/20 ct. shrimp
2 ea. large mushrooms caps
3-4 scallions, sliced
1 teaspoon garlic
2 oz. sherry, dry
1 teaspoon Dijon mustard
2 oz. heavy cream
1 tablespoon chopped parsley
2-3 oz. heavy cream

In a 10" saute skillet toast bread croutons on each side until firm.

In hot skillet sear beef tenderloin on each side, add shrimp and mushroom caps.

Remove from skillet. Add scallions, garlic, sherry, Dijon mustard, heavy cream chpped parsley and reduce.

To assemble - toasted croutons, beef, mushroom caps and shrimp on top. Ladle sauce over entree and serve.

Printable Recipe
TURKEY, RED PEPPER AND WHITE CHEDDAR PANINI - NIKKI STAHR
09/12/2007
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Submitted by Midwest Dairy Council, www.midwestdairy.com
Turkey, Red Pepper and White Cheddar Panini
Servings: 4
Prep Time: 25 minutes
Cook Time: 4 minutes
Ingredients
1/2 cup melted butter
1/4 cup olive oil
12 ounces shaved peppered turkey
1 (7 oz.) jar, roasted red peppers
8 slices sharp white Cheddar cheese
rye or marble bread cut into 3/4-inch thick slices

Combine butter with olive oil. Brush 1 side of 4 slices of bread with the butter mixture and place, butter side down, in Panini grill. Top each bread slice with 1 slice of cheese, turkey, peppers and a second slice of cheese. Brush 1 side of remaining slices of bread with butter mixture and place over cheese, butter side up.

Cook 4 to 5 minutes or until browned and cheese melts.


MISCELLANEOUS

Printable Recipe
BABY FOOD SOFT DOGGIE COOKIES
01/02/2007
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3 jars (2-1/2 oz. ea.) baby food - either beef or chicken
1/4 cup dry milk powder
1/4 cup wheat germ

Combine ingredients in a bowl and mix well. Roll into small balls and place on well greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350 degree oven for 15 minutes or until brown. Cool on wire racks and store in refrigerator...also freezes well. Cream of wheat can be substituted for the wheat germ. Definitely something to how about!! Cookies are soft and chewy!

Recipe courtesy of http://www.pastrywiz.com

Printable Recipe
BALSAMIC GLAZE FOR FRUIT - STEPHANIE GODKE
04/30/2007
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1 cup balsamic vinegar reduced by ½ to ½ cup
2 TBS brown sugar
2 tsp vanilla
2 tsp lemon juice
If you are adventurous try a few grinds of fresh black pepper.

Boil down the vinegar. Add the brown sugar, vanilla, and lemon juice.

Oil the fruit and grill until soft. Drizzle the glaze over the fruit and serve on crushed sugar cookies or over vanilla ice cream.


Printable Recipe
BLUEBERRY VINAIGRETTE - STEPHANIE GODKE
06/26/2007
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½ cup olive oil
¼ cup red wine vinegar
2 TBS. balsamic vinegar
1 clove garlic minced
2 tsp. Dijon mustard
½ tsp salt
½ cup blueberries

Blend the ingredients except berries with a whisk. Then add the berries. Serve on a salad of sweet baby lettuce and sliced peaches. Top with sugared pecans.



Printable Recipe
CEREAL SNOWMAN - KIM HIRCHHERR
12/21/2007
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Cereal Snowman

Using the cereal treats recipe below, follow directions 1 & 2, but for snowman, lightly spray or oil hands and shape treats into 3 sizes of balls. Use peanut butter or frosting to secure together, and be sure to flatten the bottom one before it cools so they stand up!

Cereal Treats II
Submitted by: Michelle Barr
Servings: 16

Ingredients:
1/4 cup butter
1 (10.5 ounce) package miniature marshmallows
5 cups crispy rice cereal

Directions:
1. Grease a 9x13 inch pan with butter or cooking spray.
2. In a large microwave safe bowl, combine butter and marshmallows. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. Remove from the oven and stir in the cereal.
3. Press in to the prepared pan with the back of a buttered spoon. Let the treats cool for about 2 hours until set. Cut into squares and serve.

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




Printable Recipe
CINNAMON ROLL CHRISTMAS TREE - KIM KIRCHHERR
12/21/2007
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Cinnamon Roll Christmas Tree
These cinnamon roll minis help teach portion control while incorporating a favorite flavor on the holiday menu. Serve with dried or fresh fruit and low fat milk to balance out the sweet treats.

Ingredients:
2 packages reduced fat refrigerator crescent rolls
Margarine suitable for baking
Cinnamon/sugar sprinkles
Frosting or syrup
Star fruit, sliced thinly
Dried fruit (optional)

Directions:
1. Preheat oven to 375.
2. unroll crescent rolls and secure together as one large sheet. Repeat with second package.
3. spread each square with a thin layer of margarine, and sprinkle cinnamon and sugar over all.
4. Roll up and then slice evenly.
5. Arrange slices about ¼ inch apart, making a triangle shape. On the short side of the triangle, arrange 2-4 slices into the tree trunk.
6. Bake 20-25 minutes or until golden brown.
7. remove from oven. Drizzle glaze into a garland shape and garnish top of "tree" with slice of star fruit. Arrange other star fruit around or on the tree, or use dried fruits as ornaments as desired.




Printable Recipe
CREAM CHEESE PENGUINS - KIM KIRCHHERR
12/21/2007
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Cream Cheese Penguins
Submitted by: Valerie
Servings: 18

Ingredients:
18 jumbo black olives, pitted
1 (8 ounce) package cream cheese, softened
18 small black olives
1 carrot

Directions:
1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
2. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

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




Printable Recipe
HARD BOILED EGG PENGUIN - KIM KIRCHHERR
12/21/2007
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Hard Boiled Egg Penguin
Ingredients:
Hard boiled eggs
Carrot
Jumbo, pitted black olives

Directions:
1. Slice off a small part of the largest side of the egg to allow it to stand upright
2. using toothpicks or pretzel rods, secure one whole black olive to the top of the egg for the head. Slice another olive and secure one half on each side for the wings.
3. take a small carrot slice and use for beak.
4. serve for breakfast with whole grain toast and fruit for a balanced winter fun meal!



Printable Recipe
HOLLANDAISE SAUCE - CHESTNUT STREET INN
09/19/2007
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1 stick of unsalted butter, cut into thirds
3 egg yolks
Pinch of Salt and Pepper
Pinch of Paprika
1 Tbl Lemon Juice
1 Tbl Water

Place a saucepan of water over high heat and bring to a boil. Place the egg yolks, water, lemon juice, salt and pepper in a heat resistant bowl. Reduce the heat on the water to a simmer and place the bowl with the egg yolks over the steam. Whisking constantly, add each piece of butter one at a time, whisking constantly until it melts before adding the next piece until all the butter has been added and has melted completely. By the time all the butter has melted, the sauce will have thickened and become nice and creamy. This will yield enough sauce to serve approximately four individual servings of Eggs Benedict.

Jeff and Monika Sudakov
Innkeepers
Chestnut Street Inn


Printable Recipe
HOME MADE PEANUT BUTTER - HAPPY DIABETIC CHEF
04/09/2007
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Ingredients:
1-1/2 cups unsalted roasted peanuts
1 tablespoon peanut oil

Utensils:
Food processor (You'll need help from your adult assistant)
Mixing spoon
Storage container
Measuring cups and spoons

Directions:
For smooth peanut butter:

1. Mix the peanuts with the peanut oil, and pour the mixture into the food processor.
2. Process the mixture until it's very smooth.
3. Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

Printable Recipe
MANGOES - A TROPICAL TREASURE - ALLISON YODER
05/25/2007
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Mangoes - A Tropical Treasure
Hy-Vee Registered Dietitian, Allison Yoder,
will enlighten your viewers for fun facts, tips and tricks for enjoying mangoes.

If someone were to ask you, "What's the most popular fruit in the world?", your answer, like most Americans, would probably be "bananas." But the correct answer is actually "mangoes." More mangoes are eaten around the world then any other fruit.

Mango Mania
Mangoes taste great! They have a rich thick flesh with a refreshingly sweet juicy flavor. They are packed with an abundance of nutrients like beta-carotene which help promote healthy-looking skin and nails. Mangoes contain special compounds which can ease a tummy ache and even tenderize a tough cut of meat.

Sniff & Choose
Mangoes come in a variety of colors so use your nose and fingers to pick a perfect mango. Mangoes should have a lush fragrance and yield slightly to gentle pressure. To peel a mango, simply insert a sharp knife into the end of the mango until you strike the seed. Cut around the seed. Twist the mango in two. Remove the seed, slice or cube around the peel and enjoy!

Mango Magic
Enjoy this tropical treasure peeled and diced fresh. Or try "Mango Black Bean Salsa". It's perfect as a dip with tortilla chips or served over baked fish and chicken.


Score mango flesh; do
not cut through the peel


Bend mango until the
center pops up.


Cut off exposed cubes

Allison Yoder represents Hy-Vee as a nutrition expert working throughout the community to promote healthy eating and nutrition. Allison is a Registered Dietitian and member of the American Dietetic Association.
Possible Additional Recipes:

Spinach Mango Wrap Sandwiches (*** Heart Healthy ***)
Serves 6 (1 wrap each)

All you need:
2 fresh mangos, peeled and sliced
½ bag (10 oz.) spinach leaves
6 oz. cooked chicken breast strips
¼ cup Hy-Vee sliced almonds
¼ cup light raspberry vinaigrette
6 (8-inch each) Hy-Vee flour tortillas

All you do:
1. In a large bowl, combine mango slices, spinach, chicken, almonds and vinaigrette. Toss gently.
2. Place mango mixture down center of each tortilla. Roll-up tightly. Cust each in half diagonally to serve.

Daily nutritional values:
25% vitamin A, 35% vitamin C, 10% calcium, 15% iron

Nutrition information per serving:
Calories: 290, Carbohydrate: 42 g, Cholesterol: 20 mg, Dietary Fiber: 4 g, Fat: 8 g, Protein: 14 g, Saturated Fat: 1.5 g, Sodium: 460 mg, Sugar: 13 g, Trans Fat: 0 g

Source: Hy-Vee Test Kitchen (www.hy-vee.com)


Tropical Fruit Chicken Salad
Serves: 6

All you need:
1 can (10 oz.) Hy-Vee premium breast of chicken, drained
½ cup shredded carrots
½ cup diced mango
1 ½ cup diced fresh pineapple
1 cup sliced red grapes
1 cup sliced red grapes
1 medium Braeburn apple, drained
½ cup Hy-Vee sliced almonds
½ cup light mayonnaise
¼ cup Hy-Vee lemon yogurt

All you do:
1. In a medium mixing bowl, combine chicken, carrots, mango, pineapple, grapes, apple and almonds. Stir to blend.
2. In a small bowl, mix together mayonnaise and lemon yogurt.
3. Stir mayonnaise mixture into chicken mixture. Toss gently to coat. Refrigerate 2 to 3 hours before serving.
4. Serve on romaine lettuce leaves.

Daily nutritional values:
50% vitamin A, 10% vitamin C, 4% calcium, 2% iron
Nutrition information per serving:
Calories: 200, Carbohydrate: 15 g, Cholesterol: 35 mg, Dietary Fiber: 2 g, Fat: 12 g, Protein: 11 g, Sodium: 420 mg, Sugar: 10g

Source: Hy-Vee Test Kitchen (www.hy-vee.com)


Juicy Tropical Fruit Salad (*** Heart Healthy, Low Fat, Low Sodium ***)
Serves: 8

All you need:
1 medium banana, sliced
1 cup red grapes
1 medium orange, peeled and sectioned
1 medium mango, peeled and cubed
1 cup fresh pineapple chunks
2 kiwi, peeled and sliced
1/3 cup Minute Maid Heart Wise™ orange juice
1 tbsp Hy-Vee lemon juice
1 tbsp Splenda™ sweetener

All you do:
1. In a medium bowl, combine banana, grapes, orange sections, mango, pineapple and kiwi.
2. In a small bowl, stir together orange juice, lemon juice and Splenda.
3. Pour orange juice mixture over fruit before serving. Toss gently to coat.

Daily nutritional values:
20% vitamin A, 80% vitamin C, 2% calcium, 2% iron

Nutrition information per serving:
Calories: 80, Carbohydrate: 20 g, Cholesterol: 0 mg, Dietary Fiber: 2 g, Fat: 0 g, Protein: 1 g, Sodium: 0 mg, Sugar: 16 g

Source: Hy-Vee Test Kitchen (www.hy-vee.com)



Printable Recipe
MIXED GREENS WITH AVOCADO AND CITRUS FRUITS - CHESTNUT STREET INN
12/20/2007
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Yields: Approx. 4 Servings

2 ripe avocados, sliced thinly
2 naval oranges cut into segments
1 large grapefruit cut into segments
3 oz mixed greens
1 tsp lemon or orange zest
1 Tbl Orange Blossom Water or Orange Juice
1/4 cup Extra Virgin Olive Oil or Argan Oil
1 Tbl Dijon Mustard
1 Tbl Honey
1 Tbl Red Wine Vinegar
Pinch Salt and Pepper
Pinch of Freshly Chopped Mint Leaves

Place zest, Orange Water or Juice, Oil, Mustard, Honey, Vinegar, salt and pepper in a mixing bowl and whisk together. Pour over greens and toss lightly to coat. Decorate the salad with the citrus segments and avocado slices. Garnish with the mint. Serve immediately as the avocado will begin to turn brown quickly.


Printable Recipe
NATURAL REMEDIES - JAYNE WIESE
10/03/2007
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FOR MEMORY AND CONCENTRATION mix:
3 drops Rosemary (antiseptic - mental fatigue)
2 drops lemon (bactericide)

Essential oils should be handled with extreme care. They should be treated like medicine.
5 drops lavender - relaxation
5 drops peppermint - antiseptic
9 drops sweet orange - calming

AIR FRESHENER - Commercial air fresheners are loaded with chemicals - chemicals are on the EPA Hazardness Material list. Here is a simple recipe to use:

3 oz distilled water
15 drops clary sage - emotional stress
9 drops lemon - bactericide
6 drops lavender - relaxation

BATH SALTS
Therapeutic blend (for colds or flu) or relaxing blend:

1 cup instant dry milk - helps moisturize the skin
1 cup baking soda - helps exfoliate your skin
1 cup Epsom salt - helps soothe muscle
1/2 cup lavender flowers or eucaplyptus leaves
5 drops of essential oil

Printable Recipe
PUMPKIN TREATS FOR DOGS - TAILZ ER WAGGIN'
11/20/2007
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Ingredients:

3 cups Whole Wheat Flour
2 Tablespoons Brown Sugar
2 Whole Egg
1 Cup Buttermilk
1 Teaspoon Cinnamon - ground
1 Cup Vegetable Shortening
1 Cup Pumpkin - canned

Servings;
2 to 4 dozen

Preparation Instructions:

Preheat oven to 400 degrees. Combine flour and cinnamon, and cut in shortening. Beat egg with milk and pumpkin and combine with flour, mixing well. Stir until soft dough forms. Roll dough on table to desired thickness and cut with your favorite cookie cutter and place shapes on ungreased cookie sheet or drop by tablespoons onto ungreased cookie sheet and bake for 12-15 minutes. Let cool and serve.

Printable Recipe
RICE MICE - KIM KIRCHHERR
12/21/2007
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Rice Mice
Nothing was stirring, not even a mouse…except these! Great served with a bowl of tomato soup.

Ingredients:
Cooked rice
Whipped cream cheese or light/fat free cream cheese softened and blended
Chives
Peas
Corn
Black olive slices

Directions:
1. Mix cooked rice with cream cheese so it becomes moldable. Use a quarter cup measuring cup for portioning, then form into tear drop shapes for mouse body.
2. use black olive slices for ears, and peas/corn for eyes and nose.
3. Arrange chives as a tail and whiskers.




Printable Recipe
SLIM SECRETS - JULIE MCMILLIN
01/16/2007
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Have you ever wondered what it really takes to succeed at losing weight permanently?
As it turns out, individuals who successfully lose weight and stay slim share similar secrets.

Julie McMillin, Registered Dietitian for the Milan Hy-Vee, will share these secrets with your audience and help them keep the weight off too!!

Eat Breakfast Daily
Breakfast simply means to "break-the-fast." Your body tends to burn fewer calories as you sleep and will continue to burn less until you re-fuel it. Recent studies show that by simply eating breakfast you will consume 200 less calories per day. Julie will tantalize your taste buds with some quick and easy breakfast ideas.

Get Moving
In order to succeed at weight loss, your must get moving.
Those who have long-term weight lose tend to exercise enough to burn about 2800 calories a week. That's only 30 minutes a day!!
Julie will bring with her some ideas to keep it simple and can fit into anyone's day.

Monitor Weight & Food Intake
Keep track to stay on track!
Monitor what, when, where and even the mood (like boredom). Don't forget to watch those portions and always include your activity. This is your report card, so reward yourself for excellent progress.









Printable Recipe
SPICE RUB
10/30/2007
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2 tablespoons mixed peppercorns
1 tablespoon brown sugar
1 tablespoon garlic power (not garlic salt)
2 dried bay leaves
1 small stick cinnamon
1/4 teaspoon or more if you like it "hot" hot red pepper flakes or crushed
Sea salt - add more at the end after meat has sat rubbed for 10-15 minutes

Using either a mortar and pestle crush all the spices together to form a powder.

Alternately using a "whirly bird" coffee grinder combine all of the ingredients (apart from the salt) and buzz a few times until you get a nice even "mix".

You can make up a batch of this to keep handy or make fresh as you need it.

Rub the mix onto raw meat before cooking. Let the meat stand (the longer you let it stand before cooking the more intense for flavor will be).

Just before cooking sprinkle a little sea salt over the meat.

Printable Recipe
STRAWBERRY SALSA - STEPHANIE GODKE
06/26/2007
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½ medium onion sliced thin
1 jalapeno pepper minced
½ red pepper diced
½ yellow pepper diced
½ green pepper diced
¼ cup shredded cilantro
1 cup sliced fresh strawberries
¼ cup orange juice
3 TBS lime juice
3 TBS olive oil

Combine and chill.





Printable Recipe
SURVIVAL CUISINE - STEPHANIE GODKE
03/05/2007
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Things you should have on hand:
" Clean drinking water
" A kettle to boil water
" Cast iron skillet and or Dutch oven
" Matches
" Food thermometer
" A camp stove and fuel
" Gas grill/ charcoal grill and fuel
" "water only" added mixes and foods
[Oatmeal, soup, tea, coffee, dry milk, biscuit mix, pasta, rice mixes, Jell-O and instant potatoes]

" Canned protein [tuna, spam, salmon, sausages]
" Bagged ice
" Coolers
" Hand crank battery back up radio
" Cell phone and car charger

Recipes -

Chicken and Dumplings

Two or three chicken breasts or a bunch of leftover chicken
Chicken Stock
Water
Refrigerator biscuits or biscuit mix prepared like the box instructs

Boil the stock and water and season to taste. Add the chicken and return to boiling. Add the cut up biscuits or drop the prepared biscuit mix into the boiling stock and chicken. Continue to boil for 15-20 minutes until the dumplings are cooked.

Scalloped Potatoes and Ham

Potatoes [enough to feed everyone about 1 ½ cups]
Diced ham or Spam
Equal parts butter and flour
Reconstituted dry milk, regular fresh milk or canned evaporated milk.

Make a white sauce:

Melt butter or margarine in a sauce pan or skillet
Stir in the same amount of flour and stir and cook for a minute.
Add the milk and cook and stir until a medium to thin white sauce is reached. Salt and pepper to taste.
Slice and par boil the potato slices until they are softened.
Dice the ham or Spam into cubes ½ inch or less.
Layer the potatoes, white sauce and ham cubes in a Dutch oven and top with white sauce and some grated cheese if you have it.

Bake the casserole on a gas or charcoal grill using the indirect heat method. Coals should be around the outside of the grill or gas on the one side of the grill. Bake until the center is 160 degrees.

Tuna or Salmon and Noodles

Make the white sauce:
Melt butter and stir in an equal part of flour. Stir and cook one minute and add milk or substitute to make a medium white sauce.

Boil pasta until just tender and drain. Add the canned fish and some of the water from the fish to the noodles and stir in the white sauce. Adding some canned or frozen peas, chopped celery and topping the casserole with broken up potato chips makes it more interesting and flavorful.

Put the casserole in the covered cast iron cook ware and bake on the grill using the indirect heat method until the center registers 160 degrees.

Mocha Java
1 cup strong coffee
2 TBS chocolate chips
1 TBS sugar
¼ cup cream or cool whip

Chocolate Cappuccino

½ cup semi sweet chocolate
8 cups strong coffee
Cool Whip and cinnamon


Hot Apple Cranberry Cider

Apple Juice heated
Cranberry juice heated
Cinnamon sticks

Mix apple juice and cranberry juice to taste






Printable Recipe
TEQUILA LIME AND CILANTRO MARINADE - STEPHANIE GODKE
05/01/2007
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½ cup tequila [gold is best]
1 tsp course salt
1 TBS fresh lime zest
Juice of one lime
3 large garlic cloves minced
1/3 cup olive oil
3-4 TBS fresh cilantro minced

Makes a great marinade or B-B-Q sauce for chicken or seafood.



Printable Recipe
TOMATO GAZPACHO - STEPHANIE GODKE
08/24/2007
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Tomato Gazpacho

Lots of fresh tomatoes to juice to make 1 quart of juice...or 1 QUART OF JUICE.

1/3 cup chopped green onions
3 medium tomatoes chopped and seeded
½ cup diced, peeled, cucumber
¼ cup diced green, or better yet, yellow peppers
White wine or balsamic vinegar to taste
Sea salt and fresh ground pepper to taste

Stir together and taste. Adjust the seasonings...garlic salt is a nice touch. Chill and serve with diced avacado or sour cream as a garnish.





Printable Recipe
VITAMIN RICH FELINE MEAL
01/02/2007
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1/3 cup cottage cheese
2 tablespoon Bisquick
1 tablespoon chopped liver
1 tablespoon corn oil
1 dash iodized salt

Mix all together for 1-2 delicious cat servings.

Yield: 1 cat bowl

Recipe courtesy of http://www.pastrywiz.com
Source: Deborah Lawson, Knight News Service Watertown Daily Times

SOUPS/SALADS

Printable Recipe
BAKED POTATO SOUP - JEFF GRUNDER
09/21/2007
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2 lbs of baby reds - quartered
½ lb of bacon -cut in ½ inch
1 onion- medium size - diced
4 stalks of celery -diced
4 cups of milk
4 cups of water
½ cup chicken base-
1 tsp salt
1 tsp black pepper
¾ c margarine
¾ c flour
¼ c chopped parsley
1 c whipping cream
Shredded Colby, bacon bits, chopped green onion

Boil potatoes and set aside. In a large heavy pot, sauté bacon, onion, celery over a medium high heat till tender and brown. Drain ½ the grease from that pot. Then into the bacon, onion, celery add milk, water, chicken base, salt and pepper. Bring to a hot temperature - but don't boil. In a another pot melt margarine and add flour to make a roux. Mix well and allow to bubble for about 1 minute. Add the roux to the hot milk mixture- whisk till thick. Stir in heavy cream, potatoes, parsley. Garnish with topping.

Iowa Machine Shed
Phone: 563-391-2427



Printable Recipe
BARLEY WILD RICE SOUP MIX - ALLISON YODER
09/19/2007
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Gifts in a Jar - Barley Wild Rice Soup Mix - Serves: 6

All you need:
½ cup dried pearl barley
2 tsp Hy-Vee Italian seasoning
1 tsp Hy-Vee lemon pepper
2 tbsp Hy-Vee instant beef bouillon granules
1 tsp dried minced garlic
½ cup Hy-Vee dried chopped onions
½ cup wild rice
¼ cup Hy-Vee dried green split peas
7 cups water

All you do:
1. Place barley in a 1-pint jar with a tight-fitting lid.
2. In a small bowl, combine Italian seasoning, lemon pepper, bouillon granules and minced garlic. Place in a resealable food storage bag. Place bag in jar.
3. Add onion, rice and peas in layers.
4. Cover top of jar with fabric. Attach gift tag with ribbon.
5. Attach a copy of this recipe.
6. To prepare, place soup mix in a Dutch oven. Open and emplty spice packet into soup mix.
7. Add water. Cover and bring to a boil over high heat. Reduce heat and simmer covered for 35 minutes or until rice is tender.

Daily nutritional values:
0% vitamin A
6% vitamin C
2% calcium
6% iron

Nutrition information per serving:
Calories: 140
Carbohydrate: 31 g
Cholesterol: 0 mg
Dietary Fiber: 4 g
Fat: 1 g
Protein: 5 g
Sodium: 500 mg
Source: www.hy-vee.com


Printable Recipe
BLACK BEAN AND SALSA SOUP - KIM KIRCHHERR
01/12/2007
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Submitted by: Maryanne

Servings: 4

Ingredients:

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

Directions:

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Recipe courtesy of www.allrecipes.com.

For this and more delicious ideas, visit www.jewelosco.com and click on 'plan".





Printable Recipe
CABBAGE SURPRISE - HEALTHY EXCHANGES
05/21/2007
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Serves 4 (3/4 cup)

1 cup finely chopped celery
1/2 cup finely chopped onion
1 (10 3/4-ounce) can Healthy Request Cream of Celery Soup
1/2 cup Land O Lakes no-fat sour cream
1/4 teaspoon caraway seeds
3 cups shredded cabbage

In a large skillet sprayed with butter-flavored cooking spray, sauté celery and onion for 6 to 8 minutes. Stir in celery soup, sour cream, and caraway seeds. Add cabbage. Mix well to combine. Lower heat, cover, and simmer for 10 minutes or until cabbage is tender, stirring occasionally.

Each serving equals:

HE: 1 1/2 Vegetable, 3/4 Slider, 11 Optional Calories

93 Calories, 1 gm Fat, 3 gm Protein, 18 gm Carbohydrate, 371 mg Sodium, 174 mg Calcium, 3 gm Fiber

DIABETIC EXCHANGES: 1 Vegetable, 1 Starch/Carbohydrate
Carb Choices: 1





Printable Recipe
CHEESE BEER SOUP - STEPHANIE GODKE
01/15/2007
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4 oz diced bacon
4 TBS butter
1/3 cup flour
¾ Cup chopped sweet onion
½ cup chopped celery
12 oz beer
1 QT. chicken stock
10 oz grated sharp cheddar cheese
Salt and Pepper

Brown the bacon in the pan and then add the butter. Sauté the onion and celery until softened. Now add the flour and cook for a couple of minutes. Add the beer and stock and stir until smooth and thickened. Last add the grated cheese and adjust the seasonings.


Printable Recipe
CHEESEBURGER SOUP - IOWA BEEF COUNCIL
01/29/2007
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1 pound lean ground beef
1 cup chopped onion
1 can (14-1/2 oz) diced tomatoes with chili seasoning, undrained
1 pound processed cheese food (Velveeta)
2 cups lowfat milk
½ to 1 cup chopped dill pickles (optional)

1. In 6-quart saucepan, brown ground beef and onion until beef is no longer pink (leave crumbles ¾-inch in size). Drain fat.
2. Add tomatoes, cheese, milk and pickles, stirring to blend. Bring to a simmer and serve immediately (cheese and milk will burn easily). Garnish with extra dill pickles if desired.

Makes 4 servings.


Printable Recipe
CHICKEN POT PIE SOUP - KIM KIRCHHERR
01/12/2007
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Submitted by: Tracy Hibbler

Servings: 4

Ingredients:

2 cups cubed cooked chicken breast meat
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 oz) can condensed cream of potato soup
1 (10.75 oz) can condensed cream of chicken soup
2 cups skim milk

Directions:

In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

Recipe courtesy of www.allrecipes.com.

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



Printable Recipe
CHICKEN, BLACK BEAN & CORN ENTREE SALAD - STEPHANIE GODKE
08/02/2007
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1 rotisserie chicken cooled and cubed
2 or 3 ears of fresh corn blanched and cut from the cob
1 can black beans rinsed and drained
¼ cup minced cilantro
¼ minced red or orange bell pepper
3 avocados cubed

Salsa mixed with mayo to make a dressing

Stir the salsa into the mayo and add Tabasco if more heat is needed….and it is!

Dice up the chicken; add the black beans, corn, and cilantro. Stir in the mayo mixture. Last add the cubed avocado. Serve on a bed of fresh lettuce or tortilla chips.



Printable Recipe
CHILI CHICKEN STEW - KIM KIRCHHERR
01/12/2007
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Submitted by: Corwynn Darkholme

4 servings

Ingredients:

2 tablespoons vegetable oil
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 oz) can condensed cream of chicken soup
2 (14.5 ounce) cans chicken broth
1 teaspoon chili powder
2 cups cubed, cooked chicken meat
1 (14.5 ounce) can diced tomatoes
1 (16 oz) package frozen mixed vegetables


Directions:

In a saucepan over medium heat, heat oil. Cook green bell pepper and onion until tender, stirring often.

Add cream of chicken soup, broth, chili powder and cooked chicken. Bring to a boil and then simmer for 10 minutes.

Add tomatoes and mixed vegetables. Cook for 30 minutes and then serve.

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



Printable Recipe
CHILLED STRAWBERRY SOUP
05/07/2007
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Serve with sweet tortilla wedges. Simply spritz with vegetable spray and sprinkle with cinnamon sugar. Bake until crisp.

All you need
2 lbs strawberries, hulled, sliced
1/2 cup amaretto liqueur
2 cups Hy-Vee fat-free vanilla yogurt
1/2 cup Hy-Vee orange juice
1/4 cup sugar
1/2 cup Hy-Vee skim milk
1 tbsp Hy-Vee honey
1/2 tsp Hy-Vee ground cinnamon
1/2 tsp Hy-Vee vanilla extract

All you do
In a large bowl, combine strawberries and amaretto. Cover and refrigerate overnight. Drain strawberries. Reserve 1 cup strawberry slices. In a blender, combine remaining strawberries, yogurt, orange juice, sugar, milk, honey, cinnamon and vanilla extract. Puree until well mixed. Pour into a large serving bowl. Stir in 1 cup strawberry slices. Cover. Chill until serving. Serves 6.

Nutrition Facts: 140 calories, 0 g fat, 60 mg sodium, 31 g carbohydrates, 4 g fiber, 5 g protein.




Printable Recipe
GERMAN POTATO SALAD - MARY
09/27/2007
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6-8 medium potatoes - peeled
5 slices bacon
1 medium onion, chopped
1/2 Cup water
1/2 Cup white vinegar
2 tablespoons cornstarch
2/3 cup sugar

Cook potatoes in salt water and drain. While still warm slice into a bowl. Fry bacon until crisp and drain excess grease. Crumble bacon and onion over potatoes. Mix water, vinegar, cornstarch and sugar. Heat in the bacon pan until slightly thick. Pour over potatoes and let stand in a warm place for 1/2 hour before serving.

Seems easy enough!
Mary



Printable Recipe
HERBED GOAT CHEESE AND BEET SALAD - STEPHANIE GODKE
04/13/2007
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Roast and trim 2 or 3 beets then peel them and cool.

Slice about 12 slices of goat cheese into rounds.

Mix: ¾ cup bread crumbs, tarragon and salt. Press the crumb mixture onto the cheese slices and place them under the broiler for 2 minutes or until the crumbs are golden brown.

Make the vinaigrette:
1 ¼ tsp Dijon mustard
4 tbs white wine vinegar
2 tsp sugar
¼ tsp salt
¼ tsp tarragon
1/3 cup salad oil


Printable Recipe
HONEY MUSTARD POTATO SALAD - HEALTHY EXCHANGES
05/21/2007
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Serves 4 (3/4 cup)

1/3 cup Kraft Fat Free Honey Dijon Dressing
1/4 cup Kraft fat-free mayonnaise
1/4 cup Oscar Mayer or Hormel Real Bacon Bits
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
2 cups diced cold cooked potatoes
1 cup finely chopped celery
1/2 cup finely chopped onion

In a large bowl, combine Honey Mustard dressing, mayonnaise, bacon bits, parsley flakes, and black pepper. Add potatoes, celery, and onion. Mix well to combine. Cover and refrigerate for at least 20 minutes. Gently stir again just before serving.

Each serving equals:

HE: 3/4 Bread, 3/4 Vegetable, 1/2 Protein, 1/2 Slider, 13 Optional Calories

138 Calories, 2 gm Fat, 5 gm Protein, 25 gm Carbohydrate, 798 mg Sodium, 21 mg Calcium, 3 gm Fiber

DIABETIC EXCHANGES: 1 Starch, 1/2 Vegetable, 1/2 Meat
Carb Choices: 1 1/2



Printable Recipe
LORELEI'S SALAD - STEPHANIE GODKE
04/13/2007
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1/2 t. finely minced fresh ginger
1/4 cup light brown sugar - I use a little more
pinch of cinnamon
1/2 t. vanilla extract
2 T water
2 cups pineapple chunks diced small - I use a combo of crushed and tidbits (in heavy syrup)
1/4 cup coarsely chopped toasted pecans
8 cups cleaned, stemmed and slivered fresh spinach
1/4 cup fresh finely minced Italian parsley
2 small red onions, thinly sliced

In a small saucepan , combine the ginger, sugar, cinnamon, vanilla and water. Heat over medium heat, stirring until the sugar dissolves. Add pineapple and cook for 15 - 20 miutes until the sauce thickens and the pineapple is coated completely with the syrup. Remove from the heat and add lime zest. Cool/chill completely.

In a large serving bowl combine spinach and onion. Toss with pecans, pineapple mixture (and chilled simple syrup) just before serving. Serve



Printable Recipe
OLD FASHIONED CUCUMBER SALAD - STEPHANIE GODKE
08/24/2007
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4 or 5 medium cucumbers, peeled and sliced
1 large red or sweet onion, sliced thin into rings
1-1/2 cups white vinegar
1 cup sugar or Splenda
1 cup ice water
1 teaspoon salt

Stir together and pour over the sliced onions and cucumbers.



Printable Recipe
ORANGE WALDORF SALAD - HY-VEE
04/23/2007
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Serves 6
Prep Time: 10 minutes

All you need:
1 cup Hy-Vee pineapple tidbits, drained
1 apple, cored and cut into bite-size chunks
1 stalk celery, sliced
3 oranges, peeled and segments cut into bite-size chunks
1 (6oz.) container fat-free orange yogurt
1 tablespoon Hy-Vee honey
1/2 cup Hy-Vee walnut pieces

All you do:
1. In medium bowl, combine pineapple, apple, celery and oranges.
2. In separate bowl, stir together yogurt and honey.
3. Pour yogurt over fruit mixture; stir gently to coat. Top with walnuts. Serve immediately.

Per Serving: 155 calories, 23g carbohydrates, 3g potein, 7g fat, 3g fiber, 1mg cholesterol, 26mg sodium.

Printable Recipe
PAULA'S PUMPKIN SOUP
10/23/2007
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1 (14-oz.) can of chicken broth
1 (15-oz.) can of pumpkin
1 cup orange juice
1 tablespoon sour cream
1/4 teaspoon salt
1/4 teaspoon nutmeg
Dash of pepper

Heat chicken broth in saucepan. Blend in pumpkin. Add orange juice and stir til heated through. Add sour cream, salt, nutmeg and pepper. Pour into bowls and enjoy the vitamins A and C!


Printable Recipe
ROASTED RED PEPPER SOUP - KIM KIRCHHERR
01/12/2007
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Roasted Red Pepper Soup

Submitted by: Linda Reis

Servings: 8

Ingredients:

2 (16 oz) jars roasted red peppers
2 (14.5 oz) cans chicken broth
1 (8 oz) package sliced fresh mushrooms
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (9 oz) packages fresh cheese tortellini, uncooked

Directions:

Place roasted red peppers in a blender or food processor, and blend until smooth.
In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

Recipe courtesy of www.allrecipes.com.

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


Printable Recipe
SALADS OF SUMMER - STEPHANIE GODKE
07/16/2007
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ITALIAN SAUSAGE AND TORTELLINI SALAD:

2 package refrigerated tortellini cooked
1 package Sweet Italian sausage cooked
2 cups wedged tomatoes or sliced cherry tomatoes
Fresh Basil
1 bottle great Italian dressing
Fresh mozzarella cheese

Slice the sausage on a bias and chiffonad the basil. Toss the tomatoes, cubed cheese, sausage, and tortellini in a plastic bag. Pour on the dressing and marinate.

ASIAN SLAW:

1 package precut cabbage slaw with carrot and red cabbage
Toasted sesame seeds
Green onions sliced
Sugar snap peas sliced
Chow mien noodles
Sliced almonds
1 bottle Sesame Ginger dressing

Toss the slaw with the dressing. Toast the sesame seeds in a non stick skillet until light golden brown. Just before serving add the chow mien noodles and almonds.

SOUTHWESTERN CHICKEN RICE SALAD:

1 package Spanish rice cooked and cooled
1 cup diced cooked chicken
1/3 cup diced red onion
1 cup fresh sweet corn cooked and drained
1 small can sliced black olives
1 cup diced fresh tomatoes or sliced cherry tomatoes
1 large ripe avocado diced
Juice of one lime
Southwest seasoning
Southwestern ranch dressing

Cook and cool the rice stir in the other ingredients. Make sure to toss the diced avocado with the lime juice. At serving add the southwestern ranch dressing.

FRENCH POTATO SALAD NICIOSE:

10 - 12 tiny red B potatoes lightly cooked and cooled to room temp
20-30 beautiful long green beans blanched and ice shocked
1 can of colossal black olives pitted
1 fresh shallot minced
Sea salt and fresh ground black pepper
Champagne Vinaigrette

FATOUSH:

4 whole wheat pita bread cut into squares
Pan spray
Garlic salt
3 pounds fresh tomatoes diced
2 English cucumbers diced
1 bunch fresh parsley
1 bunch green onions sliced on bias
Lemon juice
Extra virgin olive oil


Printable Recipe
SAUSAGE & CORN CHOWDER - MIKE'S MAKEOVER
01/31/2007
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Original recipe from Lois Schroeder:

1 lb. sausage
4 cups potatoes, diced
2 cups water
1 can cream style corn
1 can wohle kernel corn
1 can evaporated milk
1 small onion
Pinch of salt and pepper

Brown sausage and drain. Add onions, potatoes, water, salt and pepper. Simmer til potatoes are tender. Add corn and milk. Heat and serve.

This is a tasty recipe, however, it was a little heavy on body and needed flavor. Here's what Mike added:

1 tablespoon chicken base or 2 bouillion cubes
a couple of dashes of Worcestershire sauce
1-1/2 cups heavy cream
1 teaspoon red pepper flakes

Bring to a simmer. If you like a thin chowder leave it be or thicken with cornstarch and water.

Printable Recipe
SHAKE IT UP SALAD - HAPPY DIABETIC CHEF
04/09/2007
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Nutritional Information per Serving:
# of servings - 4
Carbohydrates - 10 grams (plus dressing)

Ingredients:
1 small apple
1 small carrot
1 tablespoon lemon juice
2 tablespoons sunflower seeds (without the shells)
3-4 cups lettuce, torn into bite-size pieces
1/4 cup raisins
Bottled dressing

Preparation:
Wash apple and carrot. Cut apple into quarters and remove core. Cut into bite-size pieces and toss in lemon juice. Remove ends of carrot and shred or grate. Drain lemon juice from apple pieces and toss apple pieces, grated carrot, sunflower seeds, lettuce pieces and raisins into 1 gallon plastic bag. Shake ingredients in bag to mix. Divide contents into 4 salad dishes and serve with your choice of dressing.

ANTS ON A LOG:

What you will need:
1 large stalk celery
3 tablespoons light cream cheese
12 dark raisins

What to do:
Fill the celery stalk with cream cheese. Add raisins. Cut into 3 inch pieces serve.

*If serving more than 4 kids, you will need to double or triple this recipe.

Printable Recipe
SMOKED TURKEY & CHEDDAR CHEESE CHOWDER - MIKE REEH
11/07/2007
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Makes 4-6 large bread bowls

1 cup diced onion
1 cup diced celery
4 cups diced red potatoes
1 quart chicken stick (rich)
1 pound smoked turkey, diced
1 cup heavy cream
1 cup shredded cheddar cheese
1/4 teaspoon white pepper
1 tablespoon chopped fresh parsley

Bring the first 9 ingredients to a boil and simmer until all veggies are tender.

Combine 1 cup melted butter and 1 cup flour and cook over medium heat for 2 minutes, whipping occasionally. This will thicken the soup. Don't add all if you like a thin or medium consistency.

Lastly:
1 pound cooked crisp bacon
2 cups grated Swiss cheese
1 bunch scallions, sliced
4-6 large (8 oz.) bread bowls

Fill soup in bread bowls, top with cheese, bacon and scallions.

Printable Recipe
STEAK AND SPINACH SALAD - IOWA BEEF INDUSTRY COUNCIL
05/03/2007
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Ingredients:
1-1/2 pounds beef sirloin steak cubes, cut 1-inch
3/4 cup Teriyaki Marinade*
12 oz. fresh spinach leaves, washed, and stems removed
6 oz. fresh mushrooms, sliced
3 eggs, hard cooked and quartered
9 slices bacon, cooked and crumbled
6 tablespoons slivered toasted almonds
2 medium tomaotes, cut in wedges
1 medium red onion, sliced
Salad dressing of choice: Hot Bacon**, or Reduced Calorie Red Wine and Vinegar

Instructions:
Trim any fat from beef cubes. Place cubes in marinade for at least 2 hours, or overnighti in refrigerator. Divide vegetables into 6 portions and arrange on bed of spinach placed on 9-inch plate. Remove beef from marinade and place 6 to 8 cubes on one or two wooden skewers. Place on rack in pan and bake in 350 degree oven for 5 to 10 minutes or until desired doneness is reached. Or, grill over medium heat. Place skiewers on top of salad, serve with dressing.
6 servings

*Easy Teriyaki Marinade: Combine 1/4 cup soy sauce, 1/2 cup water, 2 tablespoons honey, 2 tablespoons lemon juice, 1 teaspoon instant minced onion, and 1/4 teaspoon garlic powder.

**Hot Bacon Dressing: 6 slices bacon, 2 tablespoons water, 1/4 cup cider vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper. Cut bacon into small pieces. Cook in small skillet until crisp. To two tablespoons drippings, add remaining ingredients, heat and stir until sugar is dissolved. Serve hot.

Nutrient date per serving of salad and 3 oz. cooked beef without dressing: 355 calories; 36g protein; 18g fat; 549mg sodium; 190mg cholesterol



Printable Recipe
STRAWBERRY SALAD - KIM KIRCHHERR
04/05/2007
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Submitted by: Tina
Servings: 6

Ingredients:

1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/4 cup milk
1/4 cup white sugar
1/8 cup distilled white vinegar
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
1/2 red onion, sliced
1 cup sliced fresh strawberries
1/2 cup toasted pecans
1/4 cup red bell pepper, chopped

Directions:

In a small bowl, mix together salad dressing, milk, sugar, vinegar, and poppy seeds. Refrigerate until ready to use.
Combine lettuce, onion, strawberries, pecans, and red bell pepper in a salad bowl. Toss with dressing.

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

Kim’s note: Use fat free milk for less fat and calories. To save time, use a prepared fat free or light raspberry vinaigrette or poppyseed dressing. Toasting nuts makes the flavor "pop" so for best flavor and help with portion, make sure to toast the pecans!



Printable Recipe
STRAWBERRY SPINACH SALAD - STEPHANIE GODKE
04/13/2007
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Mix dressing:
1/3 cup cider vinegar
¾ cup sugar
4 large strawberries [stem removed]
2 TBS fresh lemon juice
1 tsp salt
¼ cup grated red onion
1 tsp dry mustard
1 cup salad oil
1 ½ TBS poppy seeds
Blend in blender or food processor

Mix Salad:
1 ½ pounds spinach
2-3 cups cleaned sliced strawberries
1 can sliced hearts of palm
1 cup roasted unsalted pistachio nuts


Printable Recipe
TERRY O'S HAM AND BEAN W/SOUTHWESTERN TWIST
01/17/2007
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2 cups onion, diced
1 cup celery, diced
1 cup carrots, diced
1 cup diced ham - more if you like
About 2-3 cups chicken stock
1 can (8 oz) Bloody Mary Mix for color and flavor
1 tablespoon minced jalapeno
2 tablespoons chopped cilantro
1 ea. lime juice
2 cans navy beans

In a suitable soup pot sweat onion, celery and carrots. Add chicken stock, ham and bloody Mary mix. Simmer until all veggies are tender (beans go in last). Add jalapeno, lime and cilantro.

Serve very hot. Can be garnished with fried tortilla strips.

Printable Recipe
TOMATO AND AVOCADO SALAD - ALLISON YODER
09/19/2007
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Tomato and Avocado Salad
Serves: 1

All you need:
1/4 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1/4 pinch ground black pepper
1/4 avocado - peeled, pitted and sliced
1/2 small tomatoes, each cut into 8 wedges

All you do:
1. In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper.
2. Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates. Drizzle lightly with the dressing, and serve immediately.

Nutrition information per serving:
Calories: 238; Total Fat: 22 g; Cholesterol; 0 mg; Sodium: 48 mg; Total Carbohydrate: 11 g; Dietary Fiber: 3 g; Protein: 2 g.
Source: www.allrecipes.com


Printable Recipe
TROPICAL FRUIT SALAD WITH ORANGE LIQUOR - JEFF GRUNDER
04/06/2007
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6 Grapefruit, cut up
8-10 Oranges, cut up
½ cup brown sugar
½ cup Orange Liquor-Grand Marnier

Combine all ingredients. Garnish with fresh mint


Printable Recipe
TUNA SUMMER SALAD - HEALTHY EXCHANGES
05/21/2007
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Serves 4 (scant 1 cup)

1 (6-ounce) can white tuna, packed in water, drained and flaked
1 cup frozen peas, thawed
1/4 cup chopped green onion
3/4 cup chopped celery
3/4 cup shredded Kraft reduced-fat Cheddar cheese
1/4 cup Kraft Fat Free Italian Dressing
1/4 cup Kraft fat-free mayonnaise
1 tablespoon Splenda Granular
1 cup chopped unpeeled fresh tomato

In a large bowl, combine tuna, peas, green onion, celery, and Cheddar cheese. Add Italian dressing, mayonnaise, and Splenda. Mix well to combine. Cover and refrigerate for at least 20 minutes. Just before serving, add tomato. Mix gently to combine.

HINT: Thaw peas by rinsing in a colander under hot water for one minute.

Each serving equals:

HE: 1 3/4 Protein, 1 Vegetable, 1/2 Bread, 19 Optional Calories

187 Calories, 7 gm Fat, 19 gm Protein, 12 gm Carbohydrate, 621 mg Sodium, 191 mg Calcium, 3 gm Fiber

DIABETIC EXCHANGES: 2 Meat, 1 Vegetable, 1/2 Starch
Carb Choices: 1





Printable Recipe
WATERMELON SALAD - KIM KIRCHHERR
06/13/2007
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Submitted by: GREEKGURU
Servings: 4

Overview:
"Have a great summer party with watermelon salad inside it's rind. Scoop out the watermelon, add other fruits, put it back in, and you have a personal-sized salad for each person!"

Ingredients:
" 2 small watermelons
" 1 (15 ounce) can canned diced pineapple in juice, drain juice and reserve
" 1 pound seedless grapes
" 2 apples - peeled, cored and chopped
" 2 bananas, cut into bite-size pieces

Directions:
1. Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
2. In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.

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


Printable Recipe
WATERMELON SUMMER SALAD - KIM KIRCHHERR
06/13/2007
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Submitted by: Jessica Mayo
Servings: 6

Overview:
"This is a recipe I stumbled upon one hot lazy afternoon. Don't be scared by the ingredients, they work together to make a very tasty and refreshing salad. Go ahead and try it - be prepared for a pleasant surprise!"

Ingredients:
" 3/4 cup halved, thinly sliced red onion
" 1 tablespoon fresh lime juice
" 1 1/2 quarts seeded, cubed watermelon
" 3/4 cup crumbled feta cheese
" 1/2 cup pitted black olive halves
" 1 cup chopped fresh mint
" 2 tablespoons olive oil

Directions:
1. Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
2. In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

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

Kim's note: use fat free feta cheese (or reduced fat) and cut the olive oil in half if you wish to remove some total fat.


Printable Recipe
WHITE BEAN CHOWDER - NIKKI STAHR
01/18/2007
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Servings: 6
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
2 teaspoons vegetable oil
1 cup chopped onion
2 teaspoons minced garlic
2 (15-ounce) cans white cannellini or Great Northern beans, drained
1 (4-ounce) an diced green chilis
1 cup frozen corn kernals
1/2 cup grated carrot
1/4 cup diced celery
1 cup low-sodium chicken broth
1 tablespoon ground cumin
2 teaspoons chili powder
1/2 teaspoon salt (optional)
2 cups fat-free or low-fat milk
1 tablespoon cornstarch
1 cup shredded reduced-fat Cheddar cheese
4 tablespoons fresh chopped cilantro (optional)

Preparation:
In a large saucepan, stir together oil, onion, garlic over medium heat until onion is softened, about 5 minutes. Add 1 can of beans and mash into onion mixture with a potato masher or a slotted spoon (mixture will be chunky).

Stir in second can of beans, green chilis, corn, carrot, celery, chicken broth, cumin, chili powder and salt. Bring mixture to a simmer. Blend cornstarch into milk and stir into chowder. Bring slowly to a boil, stirring frequently. Reduce heat and simmer 5 minutes, or until corn and celery are tender and mixture thickens. Stir in 1 cup of cheese until melted.

Serve in individual bowls and top with fresh cilantro, if desired.

Nutritional Facts:
Nutrition Facts per serving for main dish recipe:

Calories: 270
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 370mg
Calcium: 30% Daily Value
Protein: 17g
Carbohydrates: 38g
Dietary Fiber: 8g




Printable Recipe
ZAHLOUK - COOKED EGGPLANT AND TOMATO SALAD
09/28/2007
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Serves 4

1 firm globe eggplant (about 1 pound)
2 tablespoons olive oil
4 ripe tomatoes, peeled, seeded, and coarsely chopped
1/2 teaspoon sweet Hungarian paprika
1 teaspoon ground cumin
4 garlic cloves, minced
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh cilantro
Salt and freshly ground pepper to taste
1 tablespoon fresh lemon juice
Fresh flat-leaf parsley leaves for garnish

Preheat the oven to 375 degrees. Prick the eggplant in several places with a fork and set it in a small baking pan. Bake it until tender, 50 minutes to 1 hour. Remove the eggplant from the oven and let it cool. Using a spoon, scoop out the flesh. Set aside.

In a medium, heavy saucepan or skillet over medium heat, heat the oil and cook the tomatoes, stirring occasionally, for 5 to 6 minutes. Add the eggplant, paprika, cumin, garlic, parsley, and cilantro. Reduce heat to low. Cover and cook, stirring occasionally, until most of the liquid evaporates, 20 to 25 minutes. Season with salt and pepper. Transfer the salad to a serving dish and stir in the lemon juice. Garnish with parsley leaves. Serve at room temperature.

Printable Recipe
ZESTY PASTA SALAD - ALLISON YODER
09/19/2007
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Zesty Pasta Salad
Serves: 18

All you need:
16 ounces plain Hodgson Mills® flax rotini pasta, uncooked
2 whole green bell peppers, seeded and chopped
1 large cucumber
1 jar (8 oz) pimientos, chopped
1/2 c. granulated sugar (may use sugar substitute)
1/3 c. olive oil
1 1/4 c. white vinegar
1 tsp pepper
2 tsp garlic powder
2 tbsp Italian seasoning
1 bag Cascadian Farms® Edamame
½ cup walnuts (optional)

All you do:
1. Cook rotini pasta according to package directions until tender. Drain.
2. Meanwhile, chop green pepper. Cut cucumber in fourths lengthwise and then into 1/4-inch-wide slices.
3. Combine cooked pasta, edamame, green pepper, cucumber and pimiento.
4. In separate bowl, mix together sugar, olive oil, vinegar, garlic powder, pepper and Italian seasoning. Mix thoroughly.
5. Pour dressing mixture over pasta/vegetable mixture.
6. Chill for 3 hours in refrigerator before serving.
7. Store salad in refrigerator.

Nutrition information per serving: Calories: 180, Carbohydrate: 39 g, Cholesterol: 0 mg, Dietary Fiber: 2 g, Fat: 5g, Saturated Fat: 0 g, Trans Fat: 0 g; Protein: 7 g, Sodium: 35 mg, Sugar: 12 g
Source: Hy-Vee Dietitians


VEGETABLES

Printable Recipe
ASPARAGUS WITH PARMESAN CRUST - KIM KIRCHHERR
04/05/2007
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Submitted by: Kimber
Servings: 4

Ingredients:

1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
1/4 cup balsamic vinegar, or to taste

Directions:

Preheat oven to 450 degrees F (230 degrees C).
Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.
Recipe courtesy of www.allrecipes.com.

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



Printable Recipe
FRIED GREEN TOMATOES - JEFF GRUNDER
07/23/2007
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Fried Green Tomatoes with a Red Wine Marinara

6 green tomatoes
1 cup Hy-Vee plain bread crumbs
1/2 cup flour
1 teaspoon dry basil
1 teaspoon oregano
1 teaspoon garlic powder
Salt and pepper
2 beaten eggs
1/4 cup buttermilk
Olive oil

MARINARA:
2 cans tomato sauce
2 cans diced tomato
1/4 cup olive oil
1 white onion - diced
Lots of garlic - cloves
Fresh basil
Fresh thyme
Beef base - 1 teaspoon with 1/2 cup water
1 cup red wine - Merlot or Cabernet
1/2 lb. fresh Parmesan

Cut the green tomatoes into 1/4-1/2 inch slices and set aside. Blend all dry ingredients together and mix together. Beat eggs and add milk, bread the slices really well with egg first then dredge them into the dry mixture. In a large skillet fry the tomato slices in the olive oil till golden brown. SAUCE - In a large skillet saute garlic and onions in the olive il. Then deglaze with the red wine, add tomatoes, sauce, basil, thyme, and beef stock. Cook over a medium heat for 1/2 hour. Then top the browned tomato slices with the marinara and parmesan.

Printable Recipe
SWEET AND SOUR BACON GREEN BEANS - STEPHANIE GODKE
08/24/2007
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1/2 pound of bacon, fried and crumbled (save 1/4 cup of the drippings)
1-1/2 pounds of fresh green beans, cleaned, French cut, and lightly steamed

SAUCE:

¼ cup bacon drippings in a saucepan
¼ cup minced onions sauted in the bacon drippings I
2 eggs
½ cup water
1/3 cup vinegar
3 tbs sugar
¼ cup salt

Shake the eggs, vinegar, water, sugar, and salt in a jar (pretty low tech, but it worked for Grandma Heiwig)

Stir the saucce into the hot pan of drippings and onions. Stir and cook until it thickens into a lovely sweet and sour sauce. Put the beans into a serving bowl and pour the sauce over the beans. Top with the bacon crumbles and serve.



Printable Recipe
WALKING EDITABLE VEGETABLE BOWLS - HAPPY DIABETIC CHEF
03/09/2007
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Ingredients:

1 green, yellow, or red pepper, washed
1 bunch of celery, washed
1 carrot, washed and peeled
Pea pods
Your favorite buttermilk salad dressing

Utensils:
Knife (You'll need help from your adult assistant.)
Cutting board
Directions:

1. Cut the pepper in half (from side to side). Clean out the seeds and gunk from the inside and wash well. Now you have two pieces. One will be your pepper-shaped bowl.
2. Cut the other half of the pepper into skinny slices.
3. Cut the carrot into skinny sticks about 4" long.
4. Cut celery into skinny sticks so each one is about 4" long. Add the snow peas.
5. Put a little salad dressing in the bottom of your pepper bowl.
6. Put celery sticks, carrot sticks, and pepper slices into the pepper bowl.
7. Now it’s portable! You can eat the veggies with a little dressing. Then when you're finished with the veggies, You are ready to eat the bowl!

Serves: 2

Serving size: 1 veggie bowl
Nutritional analysis (per serving):

103 calories
2.16 g protein
9.28 g fat
10
10.84 g carbohydrate


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