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| A Collection of Special Appetizers |
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Easy High Rollers
1 round Hye Roller soft cracker bread
4 ounces cream cheese with herbs, softened
1 carton purchased hummas
2 cups spring green salad mix or spinach leaves
1/2 to 3/4 cup pitted calamata olives, sliced
(may substitute sliced black or green olives
1/2 to 1 can artichoke hearts, well drained and thinly sliced or chopped
2 or 3 tablespoons diced pimientos
Crumbled blue or feta cheese, shredd Parmsan or asiago cheese, or grated parmesan
Diced pimiento, chopped parsley, diced red bell peppers or sliced green olives for garnish
1. Position round of bread on a clean slightly damp tea towel or damp paper towels.
2. Cover entire round with cream cheese.
3. Spread hummus over 3/4 of the cream cheese, leaving about 4-inches at one end with cream cheese only.
4. Generously cover hummus with the salad greens or baby spinach (stemmed).
5. Sprinkle olives, artichoke hearts, and pimientos over the greens.
6. Season with freshly ground black pepper and sprinkle with cheese.
7. Starting at the filled end, roll, carefully and tightly, toward the cream cheese end.
Press the cream cheese portion onto the roll (acts like a glue) and place seam side down. Wrap in plastic wrap and refrigerate for an hour.
8. Remove from refrigerator, remove plastic wrap, cut 2-inches off one end and 2 1/2 to 3-inches off the other end, stand up cut side down on serving plate, cut rest of the roll into 1/2- or 3/4-inch slices and arrange around the two "towers. Garnish and serve.
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Small Plate Club: Chop Suey
07/31/2007
Tools Needed: Sharp knife, cutting board, vegetable peeler, measuring spoons, dry measures, can opener, strainer, large frying pan or wok, mixing spoon, chopsticks, small serving dishes
1 tablespoon oil
1/2 cup Small broccoli florets
1/2 cup sliced fresh white mushrooms
1/4 cup shredded carrots
1/2 15 oz. bean sprouts, drained
1/2 8-oz. can of sliced water chestnuts, drained
1/2 to 1 cup Sugar Snap Peas
3 to 4 tablespoons Currant jelly or Orange Marmalade
1 thinly Sliced green onion
1. Heat the cooking oil in the frying pan on medium-high. Add the broccoli and mushrooms. Cook for about 1 minute, stirring often, until the vegetables jut start to soften.
2. Stir in remaining vegetables, one at a time and cook for about 2 minutes, stirring often, until hot.
3. Add the jelly and stir until melted and the vegetables are coated. Sprinkle with the green onion.
Note: May add chopped cooked chicken, pork, beef , or shrimp.
The Small Plate Club: Summer Granola
07/20/2007
Tools Needed: Dry measures, sharp knife, cutting board, measuring spoons, mixing spoons, baking sheet with sides, aluminum foil, oven mitts, wire rack, large bowl, small bowls and small plastic spoons for serving.
2 1/2 cups Quick-cooking rolled oats
1/4 cup Chopped walnuts
1/4 cup Slivered almonds
1/3 Brown sugar, packed
1/4 cup Butter, melted
1/2 cup Dried cranberries
1/2 cup Raisins
1/4 cup Chopped dried apricot
1/2 tsp. Vanilla extract
1/8 tsp. Ground cinnamon
1/4 cup mini Semi-sweet chocolate chips
1/4 cup cinnamon chips
1. Line baking sheet with aluminum foil.
2. Place oats on foil lined pan and spread evenly.
3. Sprinkle walnuts and almonds onto the oats.
4. Distribute the brown sugar evenly onto the nuts and oats.
5. Drizzle the melted butter evenly onto the mixture.
6. Using mixing spoons or your freshly washed hands, toss the layers until thoroughly blended and ingredients are coated. Be careful when tossing the ingredients to avoid tearing the foil.
7. Once blended, spread the mixture evenly in the pan.
8. Sprinkle the mini chips evenly on top of the granola.
9. Preheat the broiler and place the pan in the oven, 4 to 6-nches under the broiler. Broil just long enough for the granola to brown slightly and chips to start to melt.
10. Remove from oven and immediately sprinkle with cinnamon chips. Allow granola to cool for 5 minutes and then use mixing spoons to toss until mixed well. When granola is cool, toss well and spoon into individual baggies and tie.
*For a family movie night, place granola in a bowl and serve in small bowls with plastic spoons. To complete the snack line-up include a bowl of freshly popped popcorn and your favorite beverages. Movie recommendation: Shrek 2.
Chilled Pepper Soup
07/16/2007
2 Baguette bread slices, 1 inch thick
3 or 4 Large tomatoes, peeled and chopped
1 1/2 cups chopped bell pepper
1/2 cup peeled and chopped cucumber, optional
1/2 cup Chopped red onion
2 1/2 tbsp. Olive oil
2 1/2 tbsp. Red wine vinegar
1 Garlic clove, minced
1 tbsp. lime or lemon juice
Few dashes Hot pepper sauce
Salt
8 Baguette bread slices, 1/2 inch thick, toasted
1 1/2 tsp. Olive oil
1. Put first amount of bread slices in small bowl. Pour water over top to cover. Soak for about 5 minutes till very soft. Squeeze water from bread. Place in a food processor.
2. Add the next 10 ingredients to the food processor (with the wet bread), replace cover, and process until very finely chopped, almost pureed. Transfer to a bowl, cover, and chill. Pour into 4 individual soup bowls.
4. Place 2 slices of bread on top of each serving of soup. Sprinkle diced peppers and/or diced tomatoes over bread. Makes 4 servings.
Note: Serve this soup chilled, room temperature, warm, or hot.
Small Plate Club: Mozza Sticks
07/10/2007
Yield: 4 to 6 servings.
Equipment: Foil, baking sheet with sides, cooking spray, dry measuring cups, measuring spoons, 3 small bowls, mixing spoon, fork, sharp small knife, cutting board, oven mitts, wire rack.
1/2 cup Cornflake crumbs
1/4 teaspoon chili powder
1 large egg
1 tablespoon all-purpose flour
1 package of mozzarella cheese sticks (8 per package)
1. Cover the baking sheet with foil. Grease with the cooking spray. Put the cornflake crumbs and chili powder into 1 of the small bowls. Stir until well mixed. Set aside.
2. Break the egg into the second small bowl. Beat with the fork until the egg is bubbly on top. Set aside.
3. Put the flour into the third small bowl.
4. Cut each cheese stick crosswise into 3 equal pieces so that you have a total of 24 pieces.
5. Working with 1 piece at a time, roll the cheese in the flour until coated, and then put it on the fork. Dip the cheese into the beaten egg until coated. Let any extra egg drip off the cheese back into the bowl. Roll the cheese in the crumb mixture until coated. Place the coated cheese on the
baking sheet.
6. When all the pieces are done, put the baking sheet in the freezer for 30 minutes.
7. Place the oven rack in the centre position. Turn the oven on to 450-degrees. Lightly spray the coated cheese with the cooking spray to help it brown. When the oven is hot, bake for about 3 minutes until the coating is crisp and the cheese is warm. Turn the oven off. Remove the baking sheet to the wire rack. Let stand for 5 minutes.
To serve the cheese sticks, place three to five on a small plate with a small green salad. As an appetizer, serve the cheese sticks with pizza sauce.
Five Pepper Caviar on the Five
07/06/2007
In a hurry? Purchase pre-diced peppers and onions in the produce section. Enjoy!
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 cup diced orange bell pepper
1/2 cup diced Anaheim pepper
1/4 cup finely diced jalapeno pepper
1/2 cup diced red onion
2 to 3 tablespoons chopped fresh mint
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1 minced garlic clove
1 teaspoon sugar, optional
Sea salt and pepper seasoning blend
1. Combine all five peppers, onion, and mint in a bowl and toss to mix.
2. Combine, vinegar, oil, garlic, sugar, salt and pepper in a small bowl and whisk to thoroughly blend.
3. Pour vinegar and oil mixture into the pepper mixture and gently mix well.
Note: This delightful pepper relish may be served as an appetizer with veggies, chips or crackers; as a topping for pork, fish, seagood, poultry or beef; as a side dish when heated; or as a salad served on top of a bed of fresh salad greens.
Black Bean Soup
07/03/2007
1 tablespoon Canola oil
1 cup chopped onions
1/2 cup thinly sliced green onions
2 minced garlic cloves
2 bay leaves
Pinch of crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 cans black beans
2 cups water or chicken broth
Celery and Monterey Jack cheese
1. Heat oil in Dutch oven over medium high heat. Add onions and garlic and saute until starting to soften. Add bay leaves, pepper, cumin, oregano, beans and water or broth to the pan and stir to mix ingredients.
2. Cook, stirring frequently, for 2 minutes. Bring to a simmer and cook for 4 to 5 minutes, stirring frequently.
3. Remove bay leaves and using a hand held electric blender, blend to a chunky puree.
4. Serve with celery sticks with Monterey Jack slices nestled in the concavity of the celery.
Sweet, Savory, and Simple Meatballs
06/22/2007
1 (16-oz) package frozen meatballs (Armor brand)
1 can whole berry cranberry sauce
1 jar Prego (100% natural) Chunky Garden Combo Sauce
1. Place meatballs in a skillet over medium heat and cook for 5 minutes, stirring frequently.
2. Add cranberry sauce to the meatballs and cook, stirring to break up the cranberry sauce, until the sauce has melted, about 2 minutes.
3. Add the sauce to the skillet and continue cooking for another 3 to 5 minutes, until bubbly and starting to thicken. Remove from heat.
As an appetizer, serve with toothpicks; serve with warm corn tortillas for wraps; or as a main course, serve the meatballs and sauce over rice.
Wasabi Shrimp
06/14/2007
This shrimp is savory, spicy, simple to prepare and has superb flavor.
! (8-oz.) package 1/3 less fat Cream Cheese
1 to 3 teaspoons Wasabi Paste
1 pound cooked jumbo shrimp with tails on
Salt and pepper to taste
1. Place cream cheese and wasabi paste in bowl of food processor, cover, process until creamy and smooth. Season to taste.
2. Cut a slit in the shrimp from the tail to the end, without cutting all the way through. Spread the shrimp apart and place about a teaspoon of the cream cheese filling inside the slit, pressing the sides to secure the filling.
3. Place the shrimp on an aluminum foil lined pan and broil 4 to 6 inches from the heat until warm and golden.
Turkey Balls and Oven Fries
06/13/2007
Entree or appetizer, this is simple, savory and delicious!
1. To prepare oven fries, roast 1 frozen bag Alexia Oven Fries (olive oil, rosemary and garlic flavors) following package directions.
2. To make Turkey meatballs, combine 1 1/2 pounds ground turkey breast, 1 to 2 tablespoons mayonnaise, salt and pepper to taste, crushed dry rosemary leaves, and 2 to 3 heaping tablespoons grated onion in a bowl and mix until blended.
3. Heat 1 tablespoon olive oil in a skillet over medium high heat. Using an oiled cookie scoop, form the turkey mixture into balls and place in the skillet. Pan-fry, frequently moving balls around in the skillet, until browned and done.
4. Combine roasted oven fries and turkey balls in a bowl and lightly toss.
Buffalo Beef
06/12/2007
Appetizer or main course, these "Buffalo Bites" are unique and tasty!
1 pound round steak, cut into 1” square strips
1/2 lemon
8 tablespoons butter, divided
1 bottle Frank’s Original Hot Sauce
Blue cheese salad dressing
1. Season steak strips with salt and pepper on all sides. Drizzle with lemon juice. (May dredge in flour if desired.
2. Melt 2 tablespoons butter in skillet over medium high heat, arrange steak strips in the skillet and fry until seared on outside and desired doneness on the inside, turning to sear each side.
3. Meanwhile, melt 6 tablespoons butter in a saucepan over medium heat. Add equal amount of Frank’s Hot Sauce and cook until thoroughly blended, whisking constantly.
4. Arrange steak strips on a serving plate and serve with the warm butter/hot sauce mixture.
Green Chicken Pesties
06/11/2007
1. To make pesto, combine following ingredients in a food processor bowl, cover and process until thoroughly blended and desired consistency:
2 cups fresh baby spinach
1 cup fresh basil leaves
1/4 cup pine nuts
1 garlic clove
1 cup shredded Parmesan or Romano
Juice from 1/4 lemon
Salt and pepper
1/3 cup extra virgin olive oil
2. To prepare chicken skewers, place 1 cup pesto on a plate, roll 8 to 12 chicken tenders in the pesto, coating well, and thread the chicken onto individual skewers.
3. Place skewers on a foil lined broiler pan and cook 4-inches from the heat until done, about 3 minutes, turning once. Chicken is done when juices run clear and no pink remains.
4. Serve Chicken Pesties on a bed of shredded lettuce with remaining pesto on the side.
Shrimp Boats for Graduation
05/14/2007
1 pound cooked shrimp, cut in half lengthwise
1 loaf French or Italian Bread, sliced 1/2-inch thick
1/4 cup olive oil
1 teaspoon Creole spice
2 garlic cloves, smashed
4-ounces light cream cheese
1/2 cup Gorgonzola or blue cheese
1 bunch green onions, thinly sliced
1/2 cup freshly grated Parmesan
1/4 cup chopped parsley
Lemon, thinly sliced and quartered
Rosemary for garnish
1. Preheat oven to 350-degrees. Place bread slices on a cookie sheet. Lightly brush with olive oil and sprinkle with Creole spice. Bake until golden brown. Remove from oven and set aside.
2. Combine garlic, cream cheese, Gorgonzola, and green onions in a bowl and beat until smooth and fluffy.
3. Spread cheese mixture onto each piece of bread. Top with two shrimp halves. Sprinkle with Parmesan and parsley. Bake in oven just until warmed.
4. Slice a lemon into thin slices, quarter, and place quartered lemon slices in between shrimp.
5. Garnish with Rosemary (?) and a sprinkle of lemon or creole.
Roquefort Cheese Dip
05/04/2007
8 ounces cream cheese, softened
2 ounces Bleu cheese, crumbled
2 to 4 tablespoons walnuts, toasted and coarsely chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
Freshly cracked black pepper, to taste
Pinch of Kosher salt, optional
Baguette bread, sliced thinly
Mix ingredients together and spread on baguette bread or place mixture in a small bowl as a dip for the Baguette bread. Garnish with chopped walnuts, if desired.
Note: Can be made ahead of time, covered, and refrigerated.
Hummus
04/24/2007
1 (15-oz) can Chickpeas (Garbonzo beans), drained and rinsed
1/4 cup lemon juice
1/3 cup Tahini Paste
Kosher salt to taste
Extra Virgin Olive Oil
Paprika
Chopped parsley
1. Place chickpeas, lemon juice, Tahini paste, and salt in the bowl of a food processor, cover and process until creamy and smooth. 2. Transfer hummus to a small plate or bowl, sprinkle chopped parsley on top, sprinkle with paprika and drizzle lightly with XV olive oil. Serve with pita bread.
First Course: Shrimp Cocktail
04/16/2007
COCKTAIL SAUCE
3/4 cup Chili Sauce or Catsup
2 Tablespoons Beaver hot Cream Style Horseradish grated horseradish root
1/4 teaspoon sugar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
2 teaspoons fresh lemon juice
2 to 4 drops Tabasco
1/2 teaspoon Worcestershire Sauce
2 garlic cloves, minced
1, Combine all ingredients in a bowl according to taste and blend well. Adjust seasoning, if necessary. Cover and refrigerate sauce overnight to develop the flavors. Yield: 1 cup
Shrimp:
1 pound frozen cooked shrimp with tails-on, thawed (40 to 60)
Crushed Ice
Fresh parsley for garnish
Lemon wedges for garnish
1. Place cocktail sauce (recipe above) in a martini glass. Place glass on a flat, large attractive platter. Cover the platter with crushed ice. Place the thawed shrimp on the ice and serve. (Place a small dish close by for guests to deposit the tails).
Easy Classic Deviled Eggs
04/04/2007
This recipe is based on the classic formulation for deviled eggs. Just a nice, quick recipe that is easy to make and tastes great.
6 hard-cooked eggs, peeled and cut lengthwise
1?4 cup Light Mayonnaise or Salad Dressing
1?2 teaspoon dry ground mustard
1?2 teaspoon white vinegar
1/8 teaspoon salt
1?4 teaspoon ground black pepper
Paprika for garnish
1. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
2. Cover lightly with plastic wrap and refridgerate for up to one day before serving.
Carrot Cheese Soup
03/27/2007
2 ounces butter
1/4 cup flour
2 cups chicken or vegetable broth
1 1/4 cup milk or cream
1 cup finely chopped carrots
1 cup shredded cheddar cheese
1/2 cup sherry
Salt and pepper
1. Melt butter in large pan, sprinkle in the flour and cook, whisking constantly for 1 minute.
2. Remove the pan from the heat and gradually whisk in chicken broth.
3. Return to the heat and bring to a boil, stirring constantly, reduce to a simmer and cook for 3 to 4 minutes, until the soup is thickened & smooth.
4. Add the grated carrots and simmer for 3 minutes. Stir in cheese. When cheese melts, season to taste with salt and pepper.
5. Ladle the soup into warmed soup bowls and serve immediately with crusty bread. Or garlic crouton on top.
Egg Stuffed Tomato
03/26/2007
Yield: 4 tomatoes
6 hard boiled eggs, peeled and chopped
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Dijon-style mustard
(or a sweet hot mustard)
Hand full of washed and dried arugula or baby spinach
4 tomatoes
Lettuce leaves
1. Cut the top off of each tomato. Scoop out seeds leaving a hollow shell. Allow to drain upside down on paper towel.
2. Place eggs, mayonnaise, lemon juice and mustard in a bowl and mix. Add arugula or spinach and mix. Season with salt and pepper
3. Spoon the mixture into the tomato shells. At an angle, set the tomato top on the stuffed tomato. Serve on lettuce leaves.
Feta Bake
03/23/2007
This lovely tower should be served as a first course to a three or four course dinner or for a beautiful and delicious lunch, add small pieces of Proscuitto.
Yield: 6 servings
Broth:
2 sprig oregano
1 rib celery, cut into 1” pieces
1 small onion, cut into 1” pieces
1 tsp lemon zest
salt
Combine ingredients in 3 cups of water and bring to a boil.
Reduce heat and simmer for 30 minutes.
Remove from heat and teep for 15 minutes.
Strain, discarding solids, and keep warm.
Baked Feta:
1 red bell pepper, roasted, peeled and cored, cut into 1/4 “ dice
3 tablespoons olive oil, Greek
S & P
6 wedges of pita bread or Pita chips
6 (1/2 to 2”) cubes Feta
2 tablespoons watercress
Proscuitto, optional
1. Arrange cubes of feta in a single layer in a small ovenproof nonstick skillet and top each cube with marinated peppers. Add just enough broth around the feta to cover the bottom of the skillet,
3 or 4 tablespoons.
2. Bake until softened, 5 minutes. Transfer each cube of feta to a shallow serving plate.
Pour additional 2 tablespoons into each dish around the feta
(save remaining broth for another use).
3. Garnish each cube with watercress, thyme, or basil.
4. Gently press a pita chip or wedge into each cube.
5. Drizzle broth with a few drops of the remaining olive oil.
6. Arrange two or three small pieces of Proscuitto on plate, if desired
7. Serve immediately with additional pita chips.
Amigos Tortilla Soup
03/07/2007
This soup is savory, light and a variation on a classic recipe. We have included the amounts for 4 to 6 servings and for 8 to 12 servings. The first amount is for the 4 to 6 servings and the second amount is for 8 to 12 servings.
1/2 or 1 tablespoon olive oil
1 or 2 pounds boneless skinless chicken breasts, cut into 1/2" strips or shredded
2 or 4 cups diced carrots
1 or 2 cups sliced celery
1//2 or 1 cup chopped green bell pepper
1/2 or 1 cup chopped onion
2 or 4 cloves garlic, minced
1/2 or 1 jalape?o pepper, seeded and sliced
1/2 or 1 teaspoon dried oregano leaves
1/4 or 1/2 teaspoon ground cumin
4 or 8 cups fat-free reduced-sodium chicken broth
1 medium or large tomato, seeded and chopped
2 to 2 1/2 or 4 to 5 tablespoons lime juice
2 or 4 (6-inch) corn tortillas, cut into 1/4-inch strips
Salt and pepper (optional)
1 1/2 or 3 tablespoons finely chopped fresh cilantro
Preheat oven to 350°F. Spray large nonstick Dutch oven with cooking spray; heat over medium heat. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Add carrots, celery, bell pepper, onion, garlic, jalape?o pepper, oregano and cumin; cook and stir over medium heat 5 minutes. Stir in chicken broth, tomato and lime juice; heat to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes.
Meanwhile, spray tortilla strips lightly with cooking spray; sprinkle very lightly with salt, if desired. Place on baking sheet. Bake about 10 minutes or until browned and crisp, stirring occasionally. Stir cilantro into soup. Ladle soup into bowls and top evenly with tortilla strips.
Hearty Potato Soup
03/07/2007
Yield: 8 servings, easily halved
2 tablespoons butter
1 tablespoon olive oil
2 ribs celery, diced
1 chopped onion
2 garlic cloves, minced
8 potatoes, peeled and cubed
4 cups chicken broth, more if needed
2 or 3 tablespoons butter, softened
1/4 cup flour
1 cup half and half or heavy cream
1 teaspoon dried tarragon or thyme
1 tablespoon chopped fresh flat leaf parsley or cilantro
Salt and pepper
Cayenne or Tabasco to taste
Bacon, shredded cheese, green onion and paprika for garnish
1/2 pound bacon, cooked, drained and crumbled
1. In soup pot, cook the bacon, drain and wipe pot with paper towels to remove most of the bacon fat. Reserve bacon.
2. Add oil to pot, heat, and add the celery and onion. Saute until onion begins to turn clear.
3. Add the garli and continue cooking for 1 to 2 minutes.
4. Add the potatoes and toss to coat. Saute for 3 minutes. Return the bacon to the pan and add enough broth to just cover the potatoes.
5. Cover and simmer until the potatoes are tender.
6. In a separate saucepan, melt the butter and whisk in the flour, stirring constantly, for 1 or 2 minutes, creating a golden roux.
7. While whisking, slowly pour in cream, tarragon, and cilantro. Bring to a boil, reduce heat to a simmer, and cook, while stirring, until mixture thickens. Add cooked bacon if desired.
8. Stir cream mixture into the potato mixture. Taste and adjust seasoning. Simmer for 1 minute and serve
Fontana’s Totellini Soup
03/06/2007
Fontana’s Ravioli Soup is savory and satisying anytime, but especially when the March winds howl!
1 pound ground beef or Italian sausage
2 cups beef broth, more for desired consistency
1 package cheese tortellini, fresh, frozen, or dried
1 to 1 1/2 cups frozen green beans, slightly thawed
2 green onions, sliced
1 can diced tomatoes with basil, garlic and oregano
1/4 red bell pepper, cut into thin strips, optional
Shredded Parmesan cheese
Sprigs of fresh flat leaf parsley for garnish
In a large soup pot, cook meat, draining fat. Add tomatoes, broth and 1 3/4 cups water; bring to boil. Reduce heat; stir in ravioli and cook according to package directions. Add beans and onions; heat through. Season with pepper and sprinkle with grated Parmesan cheese, if desired. Garnish individual servings with parsley and serve with crusty rolls. Yield: 4 to 6 servings
Stroganoff Soup
03/05/2007
Hearty and savory!
1/4 cup butter
1 pound tenderloin tips cubed
2 cloves garlic minced
12 ounces. mushrooms sliced
1 large onion diced
1 cup shredded carrots
1 pint of beef broth, more if needed
1 1/2 cups egg noodles
Roux made of 1/2 cup butter and 1/2 cup flour
salt and pepper
1 pint of whipping cream
1/2 cup sour cream, garnish
1/4 cup chopped chives, garnish
1. In a 5 qt. pot, melt the butter. Add beef tips, and garlic. Cook until meat is browned, about 5 minutes.
2. Add mushrooms and onions to the meat, and saute until onion is translucent.
3. Add carrots, beef broth, noodles, and season with salt and pepper. Bring to a boil and simmer for 15 minutes.
4. Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.
5. Ladle soup into bowls and garnish with sour cream and chives.
Makes 6 - 8 servings.
Saturday's Recipe
02/17/2007
Double-Dipped Strawberries
36 strawberries (about two 1-pint baskets), unhulled
1 1/2 cups semisweet chocolate chips (about 9 ounces)
1 tablespoon vegetable shortening
1 1/2 cups chocolate sprinkles (about 6 ounces)
1. Line large baking sheet with waxed paper. Wipe strawberries clean; pat dry with paper towels.
2. Stir chocolate chips and shortening in top of double boiler set over simmering water until chocolate melts and mixture is smooth. Place chocolate sprinkles in shallow bowl.
3. Holding 1 strawberry by its green top, dip 3/4 of berry into melted chocolate. Let excess chocolate drip off, then dip into chocolate sprinkles. Place on waxed-paper-lined sheet.
4. Repeat dipping remaining strawberries into chocolate, then into sprinkles. Refrigerate until chocolate coating is firm, about 1 hour.
Fruit Kebabs with Dipping Sauces
02/09/2007
Fruit Kebabs with Dipping Sauces
Adapted from American Heart Association No-Fad Diet
Lyn’s Note: We used bamboo fruit skewers to make the kebabs and “stuck” the kebabs into a whole pineapple on a pedestal cake plate. Leftover fruit cubes and pieces were arranged around the bottom of the pineapple. We served our dipping sauces in heart shaped dishes.
Dipping Sauces (recipes follow)
4 1-inch pineapple cubes
12 seedless red grapes
4 large strawberries, hulled
2 medium green kiwifruit, peeled, cut in half vertically
1. In a small bowl, stir together the ingredients for your choice of sauce. Cover and refrigerate for at least 1 hour.
2. Slide the fruit onto four 6-inch bamboo skewers, in the following order: pineapple, grape, strawberry, grape, kiwifruit, grape. (The grapes keep the strawberries from discoloring the other fruits.)
3. Serve the kebabs with the chilled dipping sauce.
Dipping Sauce 1:
1/2 cup fat-free or low-fat vanilla yogurt
1/2 tablespoon fresh lime juice
1/4 teaspoon cayenne, or to taste
Pinch of salt
Combine and mix well.
Dipping Sauce 2:
1/2 cup fat-free or low-fat plain yogurt
1 tablespoon reduced-fat smooth peanut butter
1 teaspoon maple syrup
Pinch of salt
Combine and mix well.
Super Bowl XLI Appetizers and Tips
02/02/2007
Hot Creamy Appetizer
1 jar Red or Green Jalapeno Jelly
1 (8-ounce) package Cream cheese, softened and cubed
Saltine and Ritz Crackers
Combine jelly and cream cheese in a saucepan over medium heat, while stirring, cook until jelly and cheese melts and thoroughly blended.
2. Serve warm with Ritz and Saltine crackers.
Vegetable Tray with Spicy Ranch Dip
1. In a bowl, combine 1 cup Ranch Dressing with 1 pint Nicki’s Salsa in a bowl and mix well. Add a few drops Tabasco with Chipotle and juice from 1⁄2 lime to the dip and stir until mixed. Place in center of tray and arrange vegetables around the bowl. Drizzle 1⁄2 lime onto the vegetables and sprinkle very lightly with Kosher or Sea salt and freshly ground pepper, if desired.
2. Cut vegetables such as carrots, celery, zucchini, broccoli, cauliflower, radishes, whole green beans, and min peppers into 1-inch pieces or bite size pieces. Arrange vegetables decoratively around the dip. Slice 1 lime and cut each slice into fourths and springle thm onto the veggies.
A few tips for a successful Super Bowl Party:
Set small bowls of nuts, pretzels, and/or snack mixes on end tables, coffee tables, and the Super Bowl buffet table. Fill medium bowls with green and red grapes, red and green apples, oranges and bananas, and set them on your buffet table, coffee table, or a special small table for “snackers”.
What’s for dessert? How about baskets full of vanilla wafers, ginger snaps, and/or oatmeal cookies? A bowl full of candy bars, such as Butterfingers, Snickers, and/or Mars Bars? A plate filled with cubed Angel Food Cake bites or pound cake cubes with a small bowl of chocolate and a jigger full of toothpicks?
Big Green Ball for SB XLI
02/01/2007
This will be a favorite with your Super Bowl buddies --- considetr making two.
1 large Pink Pummelo (AKA the green Good Luck Fruit)
Deli style meats such as Salami, Turkey, Ham, Pepperoni, or Canadian Bacon, cut into 1-inch rounds
Sliced cheese such as Swiss, Muenster, Provolone, cheddar or Monterey Jack, cut into 1-inch rounds.
Pineapple tidbits, red and green grapes, cherries, olives – green, black and calamata
Martini plastic sword picks
Parsley or lettuce leaves to cover plate
1. Cover plate with parsley or lettuce. Place Pummelo fruit in center.
2. Spear meats, cheese, fruits, and olives onto sword cocktail spears. Stick the sword into the Pummelo. Continue making the spears until Pummelo is full.
Tip: Make fruit spears and stick into a large navel orange!
SB XLI Pizza
01/31/2007
My favorite Pizza!
1 roll Pillsbury classic refrigerated pizza crust
Sweet chili sauce
Canadian bacon pizza slices
Pineapple tidbits
Shredded cheese, Pizza blend
Pickled jalapeno slices or sweet banana slices
1. Heat oven to 400-degrees.
2. Unroll dough and spread onto a pizza or cookie sheet to desired thickness. Bake for 8 minutes. Remove from oven and start building your pizza.
3. Spread or brush chili sauce onto the crust. Arrange Canadian bacon on top of the sauce. Sprinkle pineapple tidbits over the bacon, and top with the cheese blend. (Use desired amount of each ingredient.)
4. If desired, add a few pepper slices.
5.Return to the oven and bake an additional 10 minutes.
Orange Green Beans
01/17/2007
This dish is full of color, texture and flavor, and it's good for you!
1 package frozen whole green beans, blanched
1/4 cup water and 1 teaspoon Corn Starch
1 1/2 tablespoon butter
Salt and pepper
1/2 cup Orange Marmalade
Juice from 1/2 lemon
Zest from 1 orange
1 small can sliced water chestnuts
1. Combine water and cornstarch in bowl and whisk. Combine butter, salt and pepper, marmalade, juice, and zest in a saucepan and cook until mixture thickens, stirring frequently. Stir in chestnuts.
2. Place green beans on oval platter and top with the chestnut mixture.. Cut orange in half lengthwise and cut into thin slices and place slices around the green beans on the outer rim of the platter.
Pasta Primavera Revisited
01/11/2007
1/2 (16-oz) package Farfalle
1/2 bunch asparagus , cut into 2-inch pieces
1 (16-oz) container mild fresh salsa*
4-ounces soft goat cheese
1 teaspoon sugar
1/2 (16-oz) bag frozen cooked shrimp, thawed
1. Cook the pasta according to the label directions, adding the asparagus to the boiling water during the last 5 minutes of cooking. Drain and keep warm.
2. Heat oil in skillet, add peppers heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their juices, 2 to 3 minutes.
3. Stir in the goat cheese and sugar and heat until smooth. Add the shrimp and fold in gently until heated through, 1 to 2 minutes. Pour the sauce over the pasta and toss. Transfer to serving bowl. Sprinkle with cheese, etc. Serve with Italian bread.
Yield: Makes 4 servings
*Note: Nick’s Salsa, in Hornbacher's Dairy Section, is excellent for this recipe, or if you prefer homemade, prepare the following salsa recipe:
Lyn’s Red Gold
2 cups diced Roma tomatoes
1/4 to 1/2 cup chopped onions
3 tablespoons chopped fresh cilantro
1 tablespoon seeded and minced jalapeno
1 tablespoon lime juice
1/4 teaspoon Kosher salt
1 mashed and minced garlic clove, optional
Dash of cumin, optional
Combine all ingredients in a bowl and mix well. Cover and chill. Before serving, taste and adjust seasoning.
Note: Amount of onions and jalapeno may be increased or decreased to your taste. A tish of cumin and/or tomato sauce may be added.
Chunky Corn Chowder
01/08/2007
Cold weather calls for hot soup! This chowder is thick, savory and delicious.
4 slices Ready-to-Serve Bacon, chopped
1 (10 3/4-oz) can Cream of Potato soup
1 can Thick and Chunky Chicken Corn Chowder
1 cup skim or whole milk
1 cup water
1 cup chicken broth, optional
1 (16-oz) bag frozen Sweet Corn, thawed
1/2 to 1 cup shredded cheese, such as Cheddar, Mozzarella, Monterey Jack
Oyster crackers
Flat leaf parsley, chopped, for garnish
1. Heat the chopped bacon in a saucepan and stir in the soup, milk, broth if using, and corn. Bring to a simmer, stirring frequently. Stir in the cheese. Cook, stirring, for additional 2 to 5 minutes.
2. Season with small amount of salt and freshly ground white pepper.
3. Serve garnished with the oyster crackers, shredded carrots, and/or parsley. Serve extra oyster crackers on the side.
Yield: 4 to 6 servings
Note: For a thinner soup, add additional milk or broth. For a heartier chowder, add additional shredded cooked chicken.
Wild Rice Casserole
12/27/2006
An easy version of a old favorite savory casserole.
1 teaspoon olive oil
1/2 cup chopped celery
1/2 cup chopped onions
Salt and pepper
Small broccoli florets, from 1 small bunch
1 or 2 cooked chicken breast, shredded
2 cans Canoe brand Wild Rice
1 can cream of mushroom soup
1/4 cup mayonnaise
1 cup shredded cheese
1. Heat oil in skillet, add celery and onions, and sauté until crisp tender. Season lightly with salt and pepper.
2. Add broccoli and chicken and sauté until hot. Stir in rice.
3. Combine soup and mayonnaise in small bowl and mix well. Pour into chicken, rice and vegetable mixture, and mix well.
4. Transfer to a baking dish, spreading evenly. Sprinkle with cheese.
5. Bake in a 350-degree oven for 30 minutes.
Holiday Snack Mix
12/19/2006
This No-Bake Holiday Snack Mix will become a favorite.
1 small bag mini pretzel sticks
1 bag Bugles (Chili Cheese adds flavor!)
1 box White Cheddar Cheez-Its
1/2 to 3/4 bag oyster crackers
1 envelope original Ranch Dressing Mix
1⁄2 cup Canola Oil
1/2 to 1 cup dried cranberries or raisins
1/2 to 1 cup Mixed nuts or to taste
1. In a large bowl, combine pretzels, Bugles, Cheez-Its, and Oyster crackers. Toss to mix. 2. Shake dry dressing mix into the mix and drizzle oil over the top of the mix. Toss well to coat and mix.
3. Add the cranberries and nuts to the snack mix and toss.
(Adapted from Beth’s Snack Mix. The recipe for Beth’s snack mix is in Lyn’s Archives.)
Holiday Quiche Appetizers
12/18/2006
Super easy, savory and delicious, these mini cheese pies will delight family and guests.
1 (2-pastry) box refrigerated pie crusts
4 tablespoons cooked and crumbled bacon, or diced cooked ham, optional
1 to 1 12/ cups shredded Swiss cheese
3 or 4 tablespoons shredded Cheddar
2 tablespoons minced onions, optional
Sliced green olives
2 eggs
1/2 cup milk
Pinch of salt, pepper, and Nutmeg
1. Lightly spray mini muffin cups with cooking spray. Heat oven to 375-degrees.
2 Place 1 round piece of dough on board, flour lightly, and roll, just to even the edge. Using a 3-inch round cookie cutter, cut 12 rounds from the pastry, using second pie dough when needed. Press 1 round of dough into bottom and up sides of each muffin cup.
3. Place 1 tablespoon Swiss cheese in each cup, 1 teaspoon bacon or ham, if using, and a pinch of cheddar. Top with onions and olives.
4. In a small bowl, combine eggs, milk, salt, pepper, and nutmeg. Whisk vigorously until thoroughly blended. Slowly, pour into mini cups, filling to within 1/4-inch of top.
5. Bake 25 minutes, until golden brown. Cool slightly, remove mini-quiche from muffin cups with tip of knife. Serve warm.
Holiday Stars Appetizer
12/14/2006
Miracle on 34th Street is a holiday classic and an appropriate addition to our movies for Holiday Family Nights. Holiday Stars are savory, attractive and delicious.
1 pound ground mild Italian sausage
1/4 pound extra lean ground beef
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
1 sweet red bell pepper, diced
1 sweet green bell pepper, diced
1 (4-ounce) can chopped mild green chilies, drained
1 (4 1⁄2-ounce) can chopped ripe olives
2 tablespoons chopped green olives
1 envelope dry ranch salad dressing mix
Wonton wrappers and Oil
1. Cook sausage and beef in a skillet over medium heat until no longer pink. Drain well. Add cheeses, peppers, chilles, olives and dry ranch mix, mix well, and cook until mixture is hot. Remove from heat.
2. Brush both sides of wrappers with oil and press onto the bottom and up the sides of greased muffin cups. Bake in a 350-degree oven for 5 minutes or until golden brown. Transfer to a baking-sheet.
3. Fill each wonton cup with 2 tablespoons of the sausage/beef mixture. Return to oven and bake for 5 minutes or until heated through.
4. Serve warm with sauce of choice.
Crispy Flax Seed Cookies
12/05/2006
Cookie delicious and heart healthy? This recipe is shared with us by Esther Hylden, of Golden Valley Flax, Hylden Farms of ND. For more flax recipes, visit www.flaxhealth.com.
1 cup white sugar
1 cup butter
2 tsp vanilla
3 1/2 cups unbleached flour
1/2 tsp baking powder
1 tsp cream of tartar
1 cup ground flaxseed
1 cup Rice Krispies
1 cup brown sugar, packed
1 egg
1/3 cup unsweetened applesauce
1 tsp baking soda
1 tsp salt
1/2 cup walnuts or pecans
1 cup quick oats
Preheat oven to 350-degrees.
1. Beat together the white sugar, margarine, egg, vanilla, and applesauce in a large bowl. Set aside. In another bowl, sift together the flour, baking soda, baking powder, salt, and cream of tartar. Set this bowl aside also. Grind 1/2 cup walnuts or pecans in a coffee grinder, then grind 1 cup flaxseed. Combine all the set aside mixtures with the nuts and flaxseed, then add in the quick oats and rice krispies. Drop by rounded heaping teaspoon on ungreased cookie sheets. Bake at 350 degrees F for 10 to 12 minutes. Makes 50 cookies. Each cookie contains 1/3 tablespoon flaxseed.
Hot and Simple Artichoke Cups
12/04/2006
Savory and delicious appetizer!
1 cup mayonnaise
1 can (14-ounce) artichoke hearts, drained well.
1 cup grated Parmesan cheese
1 teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/2 cup chopped pecans
Dash of Louisiana Hot Sauce or Tabasco
30 mini Phyllo Shells
1. Place mayonnaise in a large bowl and whisk until creamy and glossy. Finely chop artichokes and add to the mayonnaise. Add cheese, garlic, lemon juice, mustard, salt, pecans and hot sauce and stir until thoroughly mixed. (At this point, mixture may be refrigerated, covered, for up to 24 hours.)
2. Spoon artichoke mixture into mini shells, topping with a pinch of shredded Parmesan. Place filled shells onto a baking sheet or jelly roll pan.
3. Bake in preheated 325-degree oven until light brown, about 20 minutes.
4. Garnish with a small cilantro or parsley leaf or slices of green olives.
Winter Bisque
11/29/2006
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
3/4 cup milk
Salt and pepper
Dash of Tabasco
1/4 to 1/2 teaspoon nutmeg
3/4 cup half and half
4 canned artichoke hearts,
drained and finely chopped
1 small pkg. frozen salad shrimp or 1 small can
Parsley and artichokes for garnish
Melt butter in saucepan over medium high heat, add flour and whisk to blend. Continue whisking until a roux forms and reaches a caramel color. Immediately add chicken broth and milk. Season with salt and pepper. Bring to a simmer.
Add Tabasco to taste, nutmeg and half-and-half, and continue to simmer, stirring frequently. Stir in finely chopped artichokes. Add shrimp, and simmer for another 2 or 5 minutes.
Ladle into cream soup bowls and garnish each serving with parsley and halved artichoke heart, to resemble a flower and leaves. Serve with oyster crackers.
Ginger Cranberry Relish
11/13/2006
Ginger adds a sharp taste to this relish.
1 bag fresh cranberries
1 navel orange, cut into eighths
1 chopped Delicious or Granny Smith apple
1 teaspoon grated fresh ginger
(More or less to taste)
6 to 8 Mint leaves, chopped
1 to 2 cups sugar
1/2 to 1 can whole berry cranberry sauce
Place cranberries in bowl of a food processor, add oranges, cover and pulse several times. Add chopped apples, ginger, mint, and sugar, and pulse several times, add cranberry sauce, and process until finely chopped. Transfer to a compote and garnish with mint.
Apricot Wasabi Chicken Quesadillas
11/08/2006
This recipe is courtesy of Jolie Mouton and Lisa Traiser, authors of Wine Chic Women, A Wine Image Makeover.
1 Deli Rotessire Chicken
2 burrito size flour tortillas
1 jar Apricot Wasabi Sauce (Jolie and Lisa suggests the Robert Rothschild brand.)
1 small container of real sour cream
1 small bag dried apricots
1/4 cup chopped fresh basil or cilantro
1 small wedge Brie or pkg. herb flavored brie
1. Remove breast meat from bones and thinly slice or pull apart with two forks.
2. Thinly spread brie cheese onto one side of tortilla and place brie side up in a large nonstick skillet over medium hear. Arrange a single layer of pulled chicken onto the brie.. Drizzle lightly with apricot wasabi. Place second ttortilla on top. Cook until warmed and slightly toasted, turn and cook until toasty.
3. Cut into wedges, drizzle with wasabi and garnish with dried apricots, cilantro and sour cream.
Creamy Pumpkin Soup
10/17/2006
Creamy, smooth, savory and slightly sweet
1 tablespoon butter
1/4 to 1/2 cup chopped onion
2 garlic cloves, smashed and chpped
1 (15-ounce) can 100% pumpkin puree
1 1/2 cup chicken or vegetable broth
1 (12-ounce) can lowfat evaporated milk
1/2 teaspoon cinnamon
2 tablespoons brown sugar
Salt and pepper
1. Melt buter in saucepan over medium high heat, add onions and garlic, and cook until tender, stirring frequently. Add broth and bring to a boil, reduce heat to low and simmer for 5 minutes. Stir in pumpkin, milk, cinnamon and brown sugar. Cook for 5 minutes, stirring frequently.
2. Using a hand held blender, blend the soup until smooth. Season with salt and pepper, and simmer soup until hot.
3. Serve soup warm topped with dark bread cubes.
Savory Pumpkin Dip
10/16/2006
This creamy pumpkin dip can be prepared savory or sweet. Either way, it is good.
1/2 cup light sour cream
1 8-ounce package cream cheese
1 tablespoon cinnamon
1 tablespoon Orange juice concentrate
1 (15-ounce) can pumpkin puree
Ginger Snaps and or bread chunks, for serving
Combine all ingredients in a bowl and mix until creamy and smooth. Remove 1/2 cup dip and set aside. Transfer dip to a serving bowl and arrange ginger snaps around the bowl.
Sweet Pumpkin Dip
Prepare dip as above, adding 2 cups powdered sugar and beating until creamy and smooth.
Pumpkin Frosted Cupcakes
To the reserved dip, add yellow and red food coloring to reach the color orange needed. Stir in 1 tub purchased white or cream cheese frosting and mix until blended. Frost purchased orange, pumpkin or chocolate cupcakes with the frosting.
Sweet Potato Soup with Cinnamon Croutons
10/06/2006
Warm and toasty cinnamon croutons top this sweet and savory soup.
1/2 teaspoon oil
2 cans sweet potatoes
2 cups chicken broth
5 or 6 dashes ground cloves
5 or 6 dashes cinnamon
1 or 2 dashes pumpkin pie spice
3 or 4 dashes nutmeg
2 cups cream
dash of salt
1 to 3 tablespoons brown sugar
1 1/2 cups milk
1. In a soup pot, heat oil over medium heat. Add potatoes and broth and mash with a potato masher. Blend soup with a hand held blender until the consistency is a chunky puree. Add cinnamon, cloves, pie spice, nutmeg and cream. Stirring, cook for about 5 minutes. Add a dash of salt and brown sugar. Add milk and cook, stirring, until hot and blended. Ladle into bowls, drizzle with heavy cream and top with cinnamon croutons.
2. To make croutons, spray baking sheet with butter flavored nonstick cooking spray. Cut 4 slices Cinnamon bread into 1-inch cubes, arrange in a single layer on baking sheet, sprinkle with pumpkin pie spice, and bake in 400-degree oven until golden brown (crisp on the outside and soft on the inside). Serve with warm Cinnamon Croutons. Yield: 6 to 8 servings
Black Bean Soup
10/05/2006
Black Bean Soup is especially good topped with a dollop of sour cream, sliced green onions and shredded Colby Jack cheese.
1 teaspoon oil
1/2 cup diced green bell pepper
1/2 cup chopped onion
1/4 cup chopped mixed peppers
1/2 teaspoon garlic salt
1/2 to 1 teaspoon pepper
3 or 4 Original Smokies, sliced
2 cans black beans
2 cups chicken broth
Shredded cheese, salsa, tortilla chips, celery sticks for serving
1. Heat oil in large saucepan over medium heat. Add green peppers, onions, mixed peppers and sauté until tender. Add garlic salt, salt and pepper to taste. Stir in sliced Smokies and beans. Add broth, bring to a simmer, reduce heat and simmer for 10 to 15 minutes, stirring frequently.
2. Serve with cheese, salsa, tortilla chips, celery sticks.
Yield: 6 servings.
Beef Barley Soup
10/04/2006
This is a "stick to the ribs" type soup.
3/4 pound extra lean ground beef
1/2 cup chopped onion
2 cups beef broth and 2 cups chicken broth
1/2 (8-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes
2 cans Veg-All mixed vegetables
1 1/2 cups quick Barley
Salt and pepper
2 tablespoons brown sugar
1 teaspoon dried Italian seasoning
1. In large saucepan over medium high heat, brown ground beef, add onions and sauté until beef is no longer pink and onions are tender. Add broths, tomato sauce, tomatoes, mixed vegetables, and barley. Bring to a boil, reduce heat and simmer until barley starts to puff, about 5 minutes. Season with salt and pepper, add sugar, if using, and Italian seasoning. Stirring occasionally, cook for additional 10 minutes. Taste and adjust seasoning if necessary.
2. To make Russian Croutons to serve with soup, stack Russian rye bread slices, remove crusts, and cut into cubes. Spray baking sheet with butter-flavored nonstick cooking spray, arrange bread cubes in single layer on sheet, spray cubes with butter-flavored nonstick cooking spray and bake in a 400-degree oven until toasty.
3. Serve with crouton, bread or grilled cheese.
Yield: 8 servings
Wild Rice and Ham Soup
10/03/2006
This soup is a good weeknight supper.
4 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup flour
Salt and pepper to taste
2 to 3 cups chicken broth
2 cans Canoe brand wild rice
3/4 pound cubed or chopped cooked ham
1/4 cup slivered almonds
1 cup half & half cream
1/2 cup skim milk
2 tablespoons white wine or apple juice, optional
1/2 cup shredded carrots
1/4 cup chopped parsley for garnish
1. Melt butter in saucepan over medium heat, add onion and sauté until tender. Stir in the flour and then gradually add broth. Cook, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minute. Stir in the Wild Rice, carrots, ham, almonds, and salt. Simmer about 5 minutes.
2. Stir in cream and wine or juice, if using. Heat to serving temperature. Stir in parsley and garnish with toasted almonds.
To make wheat Batons to serve with soup, cut bread into 1/2-to 1-inch strips, spray baking pan with non-stick cooking spray, and spread bread strips in single layer on pan. Bake in 375-degree oven just until lightly toasted. Serve with bread batons or saltines.
Yield: 6 to 8 servings
Northern Bean Soup
10/02/2006
Using canned beans, this soup can be on your table in a short time. It requires about 10 minutes for prepping and 15 to 20 minutes for cooking. Perfect for a weeknight supper on a chilly October night.
1/2 tablespoon oil or butter
1/2 cup diced onions
1/2 cup thinly sliced celery
12-oz. cooked smoked sausage, thinly sliced
3 (15-oz.) cans great northern beans, undrained
1 (8-oz) can sliced carrots, chopped, undrained
4 cups chicken broth
1/2 to 1 cup baby pasta shells
Salt & pepper, hot sauce and chopped parsley
Heat oil or butter in large saucepan over medium high heat. Add onions and celery and sauté until tender. Stir in sausage and cook, stirring frequently, until lightly seared. Add beans, carrots, parsley, broth, shells, and bring mixture to a boil, reduce heat and simmer soup for about 10 minutes. Season with salt and pepper, sprinkle a few drops of hot sauce into the soup, and stir until blended.
Serve with corn bread muffins. Yield: 6 to 8 servings
Asparagus Trees
09/15/2006
Also known in the Nichols Nook as Tree Huggers, these rolls are good hot, warm or room temperature. They don't need a dipping sauce, but they are frequently served with a sauce made with Ranch dressing and snipped fresh dill
8 slices butter top country bread, crusts trimmed
Canola Harvest butter spread
California style garlic salt (contains parsley and lemon zest)
8 asparagus spears, trimmed, blanched
8 slices extra thin slices of Fontina cheese, trimmed to fit bread
No-stick cooking spray
1. Place bread slices on cutting board, spread with Canola Harvest, sprinkle with garlic salt and top with 1 slice cheese. Position asparagus spear on one end and roll up.
2. Spray baking sheet with cooking spray. Place rolls, seem side down, on sheet. Bake for 10 to 15 minutes, watching carefully, They should be crisp and golden brown.
Note: If fresh asparagus is not available, use frozen asparagus spears. Canned asparagus will NOT work.
Bison Beef Bites
09/14/2006
1 pound beef, such as sirloin, tenderloin, round
Sea salt and pepper blend
1 small chopped onion
1/4 anaheim pepper, seeded and cut into thin 1-inch strips
1 tablespoon tomato paste
1 (14 1/2-ounce) can or jar of diced tomatoes
1/2 cup diced bell peppers
1 tablespoon red wine vinegar
2 tablespoons apple juice
Tabasco
1/2 teaspoon minced garlic
1 to 2 teaspoons sugar
1. Heat 1 tablespoon oil in skillet over low to medium heat. Add onions and pepper to skillet and cook, stirring occasionally, for 3 minutes, until onions and peppers are soft. Stir in garlic and cook 1 minute. Stir in the tomatoes with their juices, wine, tomato paste, vinegar and sugar. Simmer gently for 5 to 7 minutes. Set aside.
2. Brush grill pan or heavy skillet with 1 tablespoon oil. Season beef with salt and pepper, add to the hot pan, and cook for 2 minutes on each side, or until browned. Cook 4 to 5 minutes for medium or 5 to 7 minutes for well done. Remove from the heat and keep warm.
3. Transfer onion mixture to a food processor, cover and process until almost pureed.
4. Transfer beef cubes to a plate and serve with sauce.
Salmon Bites with Fried Rosemary
09/13/2006
6 to 8 tablespoons olive oil, divided
4 sprigs Rosemary
1 pound Salmon filet, skin removed and cut into 1-inch pieces
4 garlic cloves, minced
4 teaspoons sweet paprika
Sea salt and pepper
1/2 teaspoon cumin
1/2 to 1 teaspoon sugar
3 to 4 tablespoons white wine vinegar
1/2 to 1 teaspoon sugar
1. To prepare sauce: Combine garlic to food processor, cover and pulse to finely chop. Add paprika, cumin, salt, salt and pepper, and pulse to mix. Through the feeder tube, drizzle in 6 tablespoon olive oil, with the motor running. When sauce is blended and slightly thickened, add the vinegar and process until sauce is blended. Season to taste with salt and pepper. Transfer to a bowl.
2. Season salmon with salt and pepper to taste. Heat 1 to 2 tablespoons oil in skillet over medium high heat. Place rosemary sprigs in the oil and fry for 30 seconds, push to the side and add salmon to the center part of skillet. Cook, turning occasionally, for about 8 minutes, until salmon is cooked and browned on both sides.
3. Transfer the salmon to a plate, drizzle over a few drops of oil, place fried rosemary sprigs on plate, crushing leaves from 1 sprig over the salmon. Serve with sauce.
Tropical Pork Skewerss
09/12/2006
Pork and peaches seem to compliment each other --- especially in this recipe.
1/2-inch piece of ginger, peeled and grated
1/4 cup virgin olive oil
1/4 cup lemon juice
1/8 teaspoon each of the following spices:
Cardamom,
cayenne,
allspice,
cinnamon
coriander,
nutmeg,
cloves
1/2 teaspoon Pepper Seasoning Blend
Flat leaf parsley, coarsely chopped
1 pound pork loin, cut into 1-inch cubes
! tablespoon oil
Peach Sauce, recipe follows
1. Combine ginger, oil, and lemon juice in a bowl and whisk. Combine spices in a small bowl, whisk to blend, and add to the oil mixture, whisking to thoroughly blend. Add pepper and parsley, whisk and then add pork cubes. Stir to coat. Marinate from 1 hour up to overnight.
2. Heat 1 tablespoon oil in skillet over medium high heat.Transfer pork cubes to skillet and cook, stirring often, until pork is done.Transfer pork to wooden skewers, alternating two cubes of pork with two chunks of peaches on each skewer.
Serve with peach mayonnaise sauce:
3/4 cup mayonnaise
1/4 cup peach butter
1/8 teaspoon Hot seasoning blend or Dash or two or Tabasco
Combine, whip until creamy and smooth, and serve!
Clay Whittlsey’s Pheasant Nebraska
08/24/2006
Clay's pheasant breast batons are savory and delicious, especially when they are hot from the skillet and dipped in a cool dressing of choice.
2 pheasant breasts, cut crosswise into thin strips
Vegetable oil
2 cups Bisquick
Spices of choice, such as garlic powder or garlic salt, salt and pepper, Wildlife seasoning mix, paprika, parsley
Honey Dijon or Ranch dressing
1. Heat oil in skillet over medium high heat.
2. Combine Bisquick and spices in a resealable plastic bag. Seal bag and toss around to mix the ingredients.
3. Add pheasant strips to the bag, reseal, and toss to coat well.
4. Transfer pheasant strips to a plate and sprinkle with paprika and wildlife seasoning mix.
5. With tongs, transfer pheasant strips to the hot oil. Cook in single layer, turning occasionally, until cooked through and crisp.
6. Serve with Honey Dijon and Ranch dressings for dipping.
Lemoncello Chicken with Crusty Bread Cubes
08/23/2006
Served as an appetizer or main course, this recipe is excitingly good!
4 boneless skinless chicken, cut into bite-size cubes, seasoned with salt and pepper.
1 to 2 tablespoon olive oil
4 chopped garlic cloves
1 1/2 lemons, zested and juiced
1 tablespoon raspberry Champagne Vinegar*
3 or 4 tablespoons chopped flat leaf parsley
Crusty bread such as Italian Rustic or French Peasant, cut into cubes
Extra lemon zest for garnish
Lemon Liqueur, such a Lemoncello
1. Heat oil in skillet over medium high heat, add chicken and cook, stirring frequently, until golden, add garlic, lemon zest and lemon juice, and continue sautéing, until chicken is cooked through and has a light crusty, but tender, exterior.
2. Add vinegar and parsley to the skillet and stir to mix into the chicken mixture. Transfer mixture to serving bowl, set bowl on platter and arrange the crusty bread around the chicken-filled bowl.
3. Before serving, sprinkle lemon zest over bread and lemon peel strips over the chicken. Drizzle Lemoncello over the chicken.
Gazpacho Soup, Lyn’s Style
08/10/2006
The beauty of Gazpacho is that you can add or substract almost any ingredient and still have a wonderful summer soup. Garlic, lemon juice, parsley or basil will add sparkle to the basic soup. Enjoy and Bon Appetit!
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
1 green bell pepper, seeded and quartered
1 red onion, quartered
1/2 to 1 burpless Cucumber, peeled, seeded, and chopped
2 5-inch pieces of celery, finely chopped
2 talbespoons extra virgin olive oil
1 or 2 tablespoons red wine vinegar
1 teaspoon salt and 1/2 teaspoon pepper
2 to 3 cups V-8 juice (1 cup spicy for heat)
1 1/2 to 2 chopped tomatoes
1 to 3 tablespoons sugar, optional
1 finely minced garlic clove, optional
1. Place 1 pepper at a time in the bowl of a food processor, cover and process until finely chopped, and transfer to a clear serving bowl. Repeat with the onion and add to the peppers.
2. Add the finely chopped celery and cucumber to the peppers and onions.
3. Drizzle with oil and vinegar and toss to blend. Season with salt and pepper.
4. Add V-8 juice, tomatoes, sugar and garlic to vegetables and gently stir to mix. Sprinkle with celery salt or celery seed, if desired.
Note: Serve with a crusty bread.
Cannellini Bean Spread on Sourdough
07/20/2006
1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained
4 garlic cloves
1/3 cup heavy cream
1 pint grape tomatoes, halved
1/4 cup extra virgin olive oil
1 tablespoon finely chopped rosemary
Salt and pepper
4 slices sourdough bread, toasted
Small basil leaves
Asiago or parmesan cheese, optional
1. Combine beans, 2 garlic cloves, and cream in food processor, cover and process until smooth. Season to taste with salt and pepper. Cover and set aside.
2. Combine tomatoes, oil, and rosemary in a bowl and toss. Season with salt and pepper and toss.
3. Grill or toast bread until golden and while still hot, rub with garlic.
4. Spread toast with bean mixture, top with tomato mixture, garnish with basil leavers. Sprinkle with cheese. Serve with mint lemonade.
Tuna Stuffed Apps
07/18/2006
Be creative with these little appetizers. We used pickled pepers, fresh peppers, celery and cherry tomatoes. How about cucumbers?
3 hard cooked eggs, peeled and mashed with a fork
1 (6 1/2-ounce) can tuna in olive oil
1 teaspoon mustard
1 tablespoon finely chopped parsley
1/3 cup mayonnaise
Mild Pepperoncini Peppers, roasted bell peppers, celery, cherry tomatoes, annaheim peppers or jalapeno peppers
1. Combine eggs, tuna, mustard, parsley and mayonnaise in a bowl and stir to mix. Season with salt and pepper.
2. Cut 1-inch ends from the tapered end of peppers, remove seeds and stuff with tuna filling. Cut tops from pepperoncini peppers, remove seeds and stuff with the tuna filling.
3. Arrange on a platter and sprinkle with whole parsley leaves.
Baked Brie Boat
07/14/2006
1 loaf Ciabata Bread
1 8 -or 12-ounce Round of Brie
Strawberry Salsa (7-13-06)
1. Center brie round on top of Ciabata. Using a knife, make a circle on the bread using the brie as a guide. Scoop out the bread making a shallow hole the size of the brie and press the brie into the hole in the bread.
2. Place loaf on a baking sheet. Using foil or parchment paper, make a tent to fit over the bread.
3. Bake in a 350-degree oven until cheese is warm and soft.
4. Remove from oven, transfer to serving platter and top with strawberry salsa. Serve with bread chunks, crackers, celery, etc.
Strawberry Salsa
07/13/2006
Serve this delightful salsa as a topping for waffles or crisp crostinis, a dip with Tortilla chips, a relish for fried or baked fish, or grilled chicken. Be creative!
2 cups chopped strawberries
1 chopped nectarine or peach
1/4 cup finely sliced green onions
1/4 Jalapeno or Anaheim pepper, seeded and finely minced, optional
1/4 cup seedless strawberry jam
1/4 cup lime juice
2 tablespoons finely chopped cilantro
Salt, pepper, sugar to taste
1. Combine all ingredients in a bowl and toss to mix well.
2. Cover and refrigerate until ready to use.
Greek Pita Pizza
06/23/2006
The Greek pita bread and the thyme based seasoning mix, Zatter Green, were purchased at the Aladdin Café on 32nd Ave. S, Fargo.
Greek Pita Bread
Extra Virgin Oil
Zatter Green seasoning mix
Feta Cheese
To make one pita pizza, brush each pita with 1/2 teaspoon oil, spreading to edge. Sprinkle generously with the Zatter Green mix. May drizzle lightly with more olive oil. Crumble feta cheese on top and bake until pita is slightly crisp and cheese is starting to melt.
Serve immediately.
To complete this exotic meal, serve with hummus and cucumber sauce.
15-Minute Chicken Salad
05/18/2006
Using leftover or purchased chicken, this refreshing spring salad will be on your plate in 15-minutes.
1 package cooked chicken breast strips, chopped
1 package cooked fresh fruit salad* (located in produce department)
2 tablespoons mayonnaise
Juice from 1/4 orange
1/2 cup coarsely chopped walnuts
1/4 cup chopped Viddalia onion (or thinly sliced)
1/8 teaspoon pepper blend or lemon pepper
1 sliced orange
Garnish with mint or cilantro
1. Combine chicken and salsa in a bowl and toss to mix. Add mayonnaise and orange juice and toss to mix well and coat all ingredients. Stir in onions and walnuts. Season with pepper.
2. To serve, arrange orange slices on plate. Spoon chicken salad in center of oranges and garnish with mint.
*To make your own fruit salsa, select fresh fruit such as strawberry, pear, apple melon, mango, peach or your favorite fruit; a bit of juice, such as orange, lemon or lime; a bit of sugar; and chopped mint or cilantro.
Golden Tomato Soup
05/17/2006
The new Hornbacher's located in Osgood, South Fargo, has a large variety of lovely produce, including yellow tomatoes.
4 to 8 large yellow tomatoes, cored and chopped
1 tablespoon Canola or olive oil
1 finely chopped Vidalia onion
1 quart low-sodium/low-fat chicken or vegetable broth
1 tablespoon sugar
1 cup half and half or heavy cream
Salt and pepper
1/3 cup chopped fresh mint
1. Heat oil in large soup pot over medium high heat, add onions and cook until soft, stirring occasionally, 5 to 7 minutes. Add chopped tomatoes, broth and sugar and stir to mix. Increase heat, bring to a boil, reduce heat to medium and simmer for about 15 minutes.
2. Using hand held blender, puree the soup until creamy and smooth (or slightly chunky, depending on personal preference). Stir in cream. Season to taste with salt and pepper.
3. Ladle into bowls and garnish with mint.
Better Butter Bean Soup
05/08/2006
1 1/2 cups finely chopped celery
1 cup finely chopped carrots
1 cup finely chopped onion
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
4 cups water, chicken or vegetable broth
2 (16 ounces) cans Butter Beans, drained
1 can (14 ounces) diced tomatoes
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1. Combine celery, carrots, onion and oil in large pan and cook, stirring frequently, until soft. Add flour and cook and stir for 1 minute. Gradually add water, stirring until smooth.
2. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 to 25 minutes or until slightly thickened.
Five Pepper Caviar on the Five
05/05/2006
This savory and colorful combination of peppers is delicious and versitle. In a hurry? Purchase pre-diced peppers and onions in the produce section. Enjoy!
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 cup diced orange bell pepper
1/2 cup diced Annaheim pepper
1/4 cup finely diced jalapeno pepper
1/2 cup diced red onion
2 to 3 tablespoons chopped fresh mint
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1 minced garlic clove
1 teaspoon sugar, optional
Sea salt and pepper seasoning blend
1. Combine all five peppers, onion, and mint in a bowl and toss to mix.
2. Combine, vinegar, oil, garlic, sugar, salt and pepper in a small bowl and whisk to thoroughly blend.
3. Pour vinegar and oil mixture into the pepper mixture and gently mix well.
Note: This delightful pepper relish may be served as an appetizer with veggies, chips or crackers; as a topping for pork, fish, seagood, poultry or beef; as a side dish when heated; or as a salad served on top of a bed of fresh salad greens.
Black Bean Soup
05/02/2006
This hearty bean soup is quick to prepare and the black beans can be substituted with Great Northern beans, pinto beans or kidney beans.
1 tablespoon Canola oil
1 cup chopped onions
1/2 cup thinly sliced green onions
2 minced garlic cloves
2 bay leaves
Pinch of crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 cans black beans
2 cups water or chicken broth
Celery and Monterey Jack cheese
1. Heat oil in Dutch oven over medium high heat. Add onions and garlic and saute until starting to soften. Add bay leaves, pepper, cumin, oregano, beans and water or broth to the pan and stir to mix ingredients.
2. Cook, stirring frequently, for 2 minutes. Bring to a simmer and cook for 4 to 5 minutes, stirring frequently.
3. Remove bay leaves and using a hand held electric blender, blend to a chunky puree.
4. Serve with celery sticks with Monterey Jack slices nestled in the concavity of the celery
Spicy Crab Soup
04/29/2006
I shared this recipe on the Saturday Show (970 WDAY AM) and thought I should post it as a bonus recipe on the What's Cookin' website. It is fast --- about 20 minutes to prepare, it is quite tasty and it is NOT loaded with calories and fat! Let me know how you like it.
Spicy Crab Soup
12 to 16-ounces cooked and ready-to-eat crab meat,
3 cups low-fat chicken broth
2 (5.5 oz.) cans spicy V8 juice
1 (16 oz.) package frozen mixed vegetables
1 to 2 tablespoons Old Bay seasoning
3 bay leaves
Hot sauce (to taste, optional)
1. Combine ingredients in a large stockpot. Heat over medium-heat, stirring occasionally. Simmer for 10 to 15 minutes. Remove bay leaves and serve with a crusty bread.
Vidalia Onion Appetizer
04/27/2006
Vidalia onions are so sweet they can be eaten raw and enjoyed without fear of hot mouths or burning indigestion!
4 large Vidalia sweet onions, peeled and finely chopped
1/2 cup vinegar
1/2 cup sugar
1/2 cup water
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoons celery seed
1. Combine vinegar, sugar, water and 1 tablespoon celery seeds in a large measuring cup and shisk to blend. Place chopped onions in a bowl with a tight fitting cover and pour the vinegar mixture over the onions (should cover the onions). Cover and refrigerate overnight.
2.Drain onions. Combine mayonnaise, sour cream and remaining celery seeds in a bowl and whisk to blend. Add onions and mix well.
3. Serve with crackers, melba toast, fresh vegetables or spoon onto toasted bread rounds.
Lyn's Notes:
1. Use 1/2 cup mayonnaise instead of 1/4 cup each of mayo and sour cream.
2. To serve as a cocktail spread, place an 8-ounce block of cream cheese on a bed of shredded Romaine or leafy lettuce and top with Vidalia Onion mixture.
3. For a heartier appetizer, add 7-ounces chopped imitation crab flakes to the Vidalia Onion Appetizer.
A White Bean Dip with Pita Crisps
04/07/2006
Savory and simple, this bean dip is delicious.
2 garlic cloves
2 cans white kidney beans, rinsed and drained
1/2 cup lemon juice
1 teaspoon ground cumin
1/8 teaspoon cayenne
Sea salt
Pita bread, cut into eighths
Greek seasoning
Sesame seeds
Paprika
1. In a food processor, combine garlic, beans, lemon juice, cumin, cayenne, and sea salt, cover, and process until creamy and smooth. Transfer to a serving platter and sprinkle with paprika.
2. Place pita wedges on baking sheet, spray with butter flavored cooking spray, sprinkle generously with greek seasoning and sesame seeds.
3. Bake in 400-degree oven for 5 to 7 minutes, until crisp tender and golden.
4. Transfer pita crisps to platter with bean dip and serve.
Cucumber Salad
04/03/2006
We recently developed this cucumber and vinegar salad in the My Kitchen and I am pleased to be able to share it with you.
2 English or burpless cucumbers, washed, dried and thinly sliced
1/3 Anaheim pepper, washed, dried, seeded and thinly sliced
1/2 red onion, thinly sliced and cut into half rings and separated
1/2 cup white wine or white wine vinegar
1/2 cup sugar
pinch of salt
1 tablespoon chopped fresh mint
1 tablespoon chopped Cilantro
Crushed red pepper flakes
Lettuce blend
1. Layer cucumbers, peppers, and onions in a shallow bowl.
2. Combine wine vinegar, sugar and salt in small bowl and whisk to blend thoroughly and melt sugar. Pour over the cucumbers, peppers and onions. Sprinkle on mint and cilantro. Cover and refrigerate at least 2 hours and up to 24 hours.
3. Prepare salad bed in deep shallow bowl, sprinkle with sea salt and seasoned pepper blend. Remove cover from cucumber salad and sprinkle a few pepper flakes over salad. Slide cucumber salad including liquid onto the lettuce bed.
4. Sprinkle dry roasted peanuts over the salad and serve.
French Style Chicken Soup
03/28/2006
Using leftover poached chicken and chicken broth from our Tarragon Chicken Salad (Monday, March 27, 2006), we have created a simple and savory chicken soup. Enjoy!
Poached chicken, coarsely chopped or shredded
Poaching broth
3/4 cup sliced celery
3/4 cup chopped onion
1/2 to 3/4 cup shredded carrots
2 or 3 cloves garlic cloves, mashed and minced
Chicken broth from poaching
salt and pepper
1/4 cup long grain or brown rice
Crushed red pepper flakes
Shredded cheese of choice
Smoked Almonds, coarsely chopped
1. Place coarsely chopped chicken a bowl and cover with chicken broth reserved from poaching. Set aside.
2. In deep skillet over medium high heat, combine celery, onion, carrots, garlic, salt and pepper, add about 2 tablespoons broth and cook the vegetables until crisp tender, stirring frequently. (Add additional broth, as needed.)
3. Add the chicken and broth to the skillet, along with the rice. Add red pepper flakes to taste.
4. Cook, stirring frequently, until ingredients are hot and mixed.
5. Ladle into bowls and top with shredded cheese and chopped smoked almonds.
6. Serve with half toasted cheese sandwiches.
Exquisite Poppy Seed Dressing on a Simple Salad
03/20/2006
This poppy seed dressing is delightfully delicious. As you can see, our recipe makes a lot, so have a jar or bottle with a screw top lid handy in which to store the excess, such as a canning jar.
2 cups oil
1 cup honey
2/3 cup vinegar
2/3 cup sugar
2 teaspoon salt
2 teaspoon dried mustard
2 teaspoon poppy seeds
3-4 purple onion rings sliced
1. In larger shallow salad serving bowl, layer fresh baby spinach leaves, coarsely chopped boiled eggs, and chopped cooked & drained bacon. Season with sea salt and freshly ground pepper.
2. Combine dressing ingredients in a blender, cover and blend until creamy and smooth. Drizzle dressing over salad.
3.Just before serving, gently toss. Serve with additional dressing on the side along with walnuts or almonds.
St. Paddy's Lettuce Wraps
03/14/2006
When making these delicious wraps, I use green and red leafy lettuce but for St. Patrick's Day the green is perfect! Complete this light meal with potato chips and pickle spears.
Crab Salad Lettuce Wraps
1/2 to 1 pint Deli Crab Salad
1/4 to 1 cup chopped celery
1/4 cup chopped green onions, optional
1/4 cup shredded cheddar cheese
2 tablespoons roasted or toasted sunflower seeds
1. Combine all ingredients in a bowl and mix well.
2. Hold a leafy lettuce leaf in one hand, spoon crab salad in center of leaf and wrap. Arrange on plate.
Chicken Salad Lettuce Wraps
1/2 to 1 pint deli chicken salad
1/2 to 1 thinly sliced celery
1/4 cup chopped red onion
1/4 cup shredded cheddar
1/3 cup slivered almonds
1. Combine all ingredients in bowl and mix well. Season with salt and pepper, if needed.
2. Spoon salad onto leafy lettuce leaf, sprinkle with shredded cheese, and wrap lettuce tightly at bottom, allowing the top to flare into a flower. Arrange on platter with crab lettuce wraps. Sprinkle with sunflower seeds, if desired.
Chicken Noodle Soup
02/23/2006
For many of us, chicken soup is the ultimate comfort food. Served before the entree at dinner or as a companion course with a sandwich at lunch, there's nothing better. And what a great way to use the leftovers from last night's roast chicken!
6 cups reduced sodium chicken broth
1 cup cubed cooked chicken meat
1 rib celery, trimmed and diced
1/4 cup diced onion
1 cup Barilla Plus Penne noodles or your favorite pasta
Pepper to taste
Fresh chopped parsley for garnish
1/4 cup toasted flaxseed
1. In a stockpot, combine broth, chicken, celery, and onion. Bring to a full rolling boil.
2. Add noodles. Cook uncovered until tender, about 10 minutes after water returns to a boil.
3. In the final few minutes of cooking, add black pepper as desired.
4. Ladle out into individual bowls, garnished with a sprinkling of chopped parsley and toasted flaxseed.
Prep time: 15 minutes / Cook time: 15 minutes / Makes 8 cups.
Awesome Cheese Bread
02/09/2006
This is definitely Cheese Bread with an Attitude. Simple to prepare and delicious to eat.
2 tablespoons mayonnaise
2 tablespoons butter, softened
1 teaspoon minced garlic
1 1/2 cup crumbled feta cheese
Chopped Proscuitto
1 1/2 cup shredded Parmesan, Asiago, Romano blend, divided
1/2 cup grated Monterey Jack cheese
4 green onions, thinly sliced
Ciabatta bread, sliced
1. Heat oven to 475-degrees.
2. Combine mayo, butter and garlic in a bowl and mix well. Add feta cheese, 1⁄2 cup cheese blend, Monterey jack and onions and mix until blended.
2. Spread cheese mixture onto each bread slice. Sprinkle with small amount of proscuitto and top with 1 tablespoon cheese blend. Gently press to help ingredients adhere.
3. Place bread slices on baking sheet. Sprinkle with salt and pepper.
4. Bake until cheese is golden and bubbly, about 10 minutes.
5. Serve with a small lettuce and tomato salad.
Tortellini Soup and Parmers
01/26/2006
Tortellinis stuffed with cheese make a good base for a savory soup filled with vegetables. For a heartier version, add cooked chicken.
Soup:
2 1/2 cups chicken broth
1 1/2 cups shredded carrots
1/2 cup chopped yellow squash
1/2 cup chopped zucchini
1/4 cup chopped onions
1 1/2 cup torn fresh spinach
1 (9-ounce) refrigerated cheese tortellini
1. Saute carrots, squash, zucchini and onions in oil until vegetables are just tender. Add chicken broth, bring to a boil and simmer, uncovered, for 3 minutes. Stir in spinach and tortellini.
2. Cover and cook for 3 to 5 minutes or until the tortellini is heated through.
3. Garnish with parsley and serve with Parmers. Makes 8 servings.
Parmers are simply a buttered saltine sprinkled with a little pepper and Parmesan cheese. Feel free to use your favorite shredded or grated cheese.
Parmers:
Saltine Crackers
Soft butter
Shredded Parmesan
1. Brush crackers with butter, sprinkle with cheese and broil until cheese is toasty.
Monday's Fiesta Stew
01/23/2006
Fiesta Stew is colorful, savory and delicious. We served it with corn tortillas and it was a big hit. Enjoy!
2 cans Ro-Tel tomatoes
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 heaping cup shredded chicken
Shredded cheddar cheese , chopped onions and sour cream for garnish
Corn tortillas for serving
1. In a saucepan, combine tomatoes, corn and beans and cook, stirring frequently, for 3 minutes. Stir in chicken and heat through. Reduce liquid a bit.
2. Ladle into bowl, garnish with cheese, onions and sour cream.
3. Serve with warm corn tortillas. (Try spooning stew on tortillas, sprinkle with cheese, onions and sour cream.)
Makes 4 to 8 servings
Lyn's White Wontonchos
01/20/2006
This appetizer is sooooo good, you can add a green salad on the side and have a delicious meal. Wontonchos is a work in progress, so stay tuned for our next version.
Won ton wrappers
Canola oil for frying
1/2 to 3/4 cup Italian Cheese Sauce
1/2 cup cooked & drained Italian sausage
2 cups finely shredded mozzarella, divided
1/2 cup diced Roma tomatoes
1/4 cup sliced Kalamata or black olives
1/2 cup thinly sliced green onions
1/3 cup sliced banana peppers
1/4 cup jalapeno slices
1. Heat oil in heavy saucepan or deep fryer. Separate wontons and cut each square in half or in fourths. Deep-fry wontons in oil until light brown, about 30 seconds. Drain on paper towels.
2. Place fried wontons in single layer on a large ovenproof dish.
3. Spoon sausage over wontons, spreading evenly.
4. Layer other ingredients evenly in this order:
1 cup mozzarella cheese
tomatoes,
olives,
onions
banana peppers
and Jalapeno slices.
5. Top with remaining mozzarella cheese and broil until cheese melts.
6. Remove from oven and drizzle with cream sauce and serve extra sauce on the side.
7. To make Italian cheese sauce: Combine 1 cup heavy cream, 1 tablespoon butter and 1 cup finely shredded Asiago, Parmesan, and Romano (1/3 cup each) in saucepan over medium low heat and cook, whisking constantly, until mixture is creamy and smooth. Remove from heat. (Or use garlic cream sauce used in Chicken, Pasta, Garlic Cream Sauce from 1-19-06)
Stuffed Mushrooms
01/18/2006
2 packages button mushrooms
1 (8-ounce) package cream cheese
1/2 cup bacon bits or crumbled bacon
1. Clean mushrooms, remove stems.
2. Combine cream cheese and bacon and mix until well blended.
3. Spoon or pipe cream cheese mixture into buttons, place on baking sheet and bake for 10 minutes in a 350-degrees.
Note: We chopped the mushroom stems and made two fillings, one bacon and one mushroom.
Texas StyleTomato Bisque with Cheese Toasts
01/16/2006
Perfect as a winter first course or forget the toast and serve with grilled cheese sandwiches to complete a hearty lunch or light supper.
Served with grilled cheese sandwiches or topped with toasted cheese rounds, this creamy bisque will be a winter favorite.
2 cans tomato soup, undiluted
1 can diced tomatoes, with basil, garlic, oregano
2 1/2 cups reduced fat Buttermilk
2 to 4 tablespoons chopped or finely shredded basil
1/2 teaspoon freshly ground pepper
1 to 3 teaspoons sugar
6 round toasts, recipe follows
Parmesan cheese, shredded
Shredded basil for garnish
1. Combine and cook tomato soup, tomatoes, buttermilk, basil and pepper in 3 quart saucepan over medium heat, stirring often, about 8 minutes, or until thoroughly heated. Do not boil!
2. Stir in 1 tablespoon sugar and reduce heat, just to keep warm.
3. To make toasted bread rounds, you will need:
6 slices brioche or other bread of choice, crusts removed and cut into circles
Butter for brushing slices
Salt if desired
Shredded cheese to top bread slices
Preheat oven to 350*. Cut circles, brush with butter, season with salt and place on a cookie sheet. Place in oven and toast until golden. Sprinkle with cheese if desired and return to oven until cheese is toast-ey golden.
3. To assemble: Ladle soup into bowls and top with toast-ey cheese rounds and garnish with shredded basil.
Jane Marcil's Crab Dip
01/06/2006
Crab Dip is a frequent addition to a buffet, but this version of Crab Dip is the star of a buffet. It has a delicate but satisfying flavor, great texture and consistency and it fits into our After Five Category as well as our Appetizer section. Enjoy!
1 tablespoon butter
2 ribs celery, chopped
1/2 green pepper, chopped
1 tablespoon Worcestershire
1 tablespoon lemon juice
1 (6 1/2 ounce) can chrimp
1 (6 1/2) can crabmeat
3/4 cup mayonnaise
Salt, pepper, seasoned salt, to taste
1/4 cup grated Parmesan cheese
1. Saute celery, green pepper, butter and Worcestershire together until tender.
2. Pour lemon juice over shrimp and crabmeat and drain. Add mayonnaise to the shrimp and crambeat. Mix all ingredients together and put into a baking dish, top with Parmesan cheese.
3. Bake at350-degrees for 30 minutes.
4. Serve hot with crackers.
Festive Sausage Cups
01/05/2006
Braden Kuznia, with FCC's i29.net section, is an expert when it comes to computers, servers and the internet in general. Little did I know that he is quite a chef. Just give his sausage cups a try. The filling is good enough to eat with a spoon or chips. Thanks, Braden.
48 Wonton skins
1 pound spicy pork sausage
6 green onions, chopped
1 teaspoon margarine
1/2 cup chopped mushrooms
1/4 cup thinly sliced green olives
3/4 teaspoon salt & 1/4 teaspoon pepper
1/4 cup flour
2 cups whipping cream
1 cup shredded Swiss Cheese
Place wonton skins in bottom of miniatrue muiffin tin.
2. In skillet brown sausage, drain and set aside. In same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with floiur, add cream and bring to a boil stirring constantlyh. Stir in sausage. Reduce heat and simmer until thickened, 5 to 10 minutes, stirring constantly.
3. Spoon into cups and sprinkle with cheese.
4. Bake at 350-degrees until cheese melts.
Makes 4 dozen.
Chicken Tortilla Soup
01/03/2006
Gene Wright's chicken tortilla soup could easily be titled Four Cans and a Chicken breast. This soup easily fits into our After Five Category.
1 cooked chicken breast, cut up
1 can cream of chicken soup
1 can cheddar cheese soup
1 can chicken broth
1 can enchilada sauce
1 cup salsa, mild or hot
1. Combine all ingredients in a saucepan and cook over medium high heat, stirring frequently, until blended and hot.
2. Serve with shredded cheese and tortilla chips.
Richey’s Holiday Stars
12/08/2005
Miracle on 34th Street is a holiday classic and an appropriate addition to our movies for Holiday Family Nights. Richey's Holiday Stars are savory, attractive and delicious. They are a perfect selection for our family nights. Enjoy!
1 pound ground mild Italian sausage
1/4 pound extra lean ground beef
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
1 sweet red bell pepper, diced
1 sweet green bell pepper, diced
1 (4-ounce) can chopped mild green chilies, drained
1 (4 1⁄2-ounce) can chopped ripe olives
2 tablespoons chopped green olives
1 envelope dry ranch salad dressing mix
Wonton wrappers
Oil
1. Cook sausage in a skillet over medium heat until no longer pink. Drain well. Add cheeses, peppers, chilles, olives and dry ranch mix and mix well. Remove from heat.
2. Brush both sides of wrappers with oil and press onto the bottom and up the sides of greased muffin cups. Bake in a 350-degree oven for 5 minutes or until golden brown. Transfer to a baking-sheet.
3. Fill each wonton cup with 2 tablespoons of the sausage mixture. Return to oven and bake for 5 minutes or until heated through.
4. Serve warm with sauce of choice. Serve with Soda Pops.
Holiday Fondue in Free Form
12/06/2005
White Christmas is known by all, but do you know it came from the movie, Holiday Inn? We have selected the marvelous Irving Berlin musical, "Holiday Inn" for another Holiday Family Night. Our cheesy Fondue is a wonderful treat to serve while watching this classic.
In a saucepan over medium heat, combine & cook, while stirring, to mix well:
2 cups shredded cheddar cheese
1 1/2 cups sour cream
6 to 8 ounces cream cheese, softened
Add to mixture; stir with wooden spoon till well blended & heated through:
1/4 pound chopped fully cooked ham
1/2 cup finely chopped green onions
1 can chopped green chilles
1 teaspoon Worcestershire
Remove from heat, but keep warm.
Prepare bread bowl:
Cut top fourth off bread.
Carefully hollow out top and bottom, leaving a 1/2-inch thick shell.
Place shell and top on baking sheet and bake just to lightly brown the bread.
Cube removed bread & set aside; cover with damp paper towel.
Finishing to serve:
Spoon cheese-ham mixture into the bottom shell, mounding slightly.
Replace the top off-center and serve with bread cubes.
Variation: Prepare as instructed above, position bread top on the opening with the cheese, double-wrap in aluminum foil and bake in a 350-degree oven for 20 minutes, just until the bread is warm. Unwrap, place bread bowl on platter and arrange bread cubes around it.
In addition to serving our cheese fondue with the cubed removed bread, I like to serve this fondue with grape tomatoes and vegetable squares. Hmmm, yummy!
Glee's Shrimp with Holiday Ketchup
12/05/2005
Our recommendation for a movie to go with this delightfuly and simple to prepare treat is "Meet Me in St. Louis" with Judy Garland. Tony McRae, movie critic on my Saturday Radio Show (12 to 2 pm, 970 WDAY AM), selected this movie with a family in mind. The music will keep your toes-a-tappin'! Enjoy!
To make the holiday ketchup, combine in a small bowl:
1 cup cocktail sauce
1/2 cup chili sauce
1/2 to 1 cup finely chopped seeded and peeled cucumber
1 teaspoon grated lemon peel
Combine in a large bowl, combine and toss to coat:
1 1/2 pounds cooked shrimp
4 tablespoons lemon juice
1 generous teaspoon seafood seasoning, such as Old Bay
Heat in a large skillet over medium high heat:
1 to 2 teaspoon xv olive oil
Add and sauté briefly just to heat and crust:
1 1/2 pounds large cooked shrimp
Line round platter with leafy lettuce leaves.
Place sauce in a small decorative bowl and position the bowl in center of lettuce leaves.
Arrange sautéed shrimp around the sauce bowl.
Garnish with small thin lemon wedges.
Serve with lemon-lime punch with red and green cherries or drink of choice.
Combine in pitcher and stir and add ice:
1 12-ounce frozen lemonade concentrate, thawed
1 20-ounce bottle Sierra Mist, chilled (and 1 cup sports drink?)
2 cups ice cubes
1/2 cup red and green cherry halves
Glee's Shrimp with Holiday Ketchup
12/05/2005
Our recommendation for a movie to go with this delightfuly and simple to prepare treat is "Meet Me in St. Louis" with Judy Garland. Tony McRae, movie critic on my Saturday Radio Show (12 to 2 pm, 970 WDAY AM), selected this movie with a family in mind. The music will keep your toes-a-tappin'! Enjoy!
To make the holiday ketchup, combine in a small bowl:
1 cup cocktail sauce
1/2 cup chili sauce
1/2 to 1 cup finely chopped seeded and peeled cucumber
1 teaspoon grated lemon peel
Combine in a large bowl, combine and toss to coat:
1 1/2 pounds cooked shrimp
4 tablespoons lemon juice
1 generous teaspoon seafood seasoning, such as Old Bay
Heat in a large skillet over medium high heat:
1 to 2 teaspoon xv olive oil
Add and sauté briefly just to heat and crust:
1 1/2 pounds large cooked shrimp
Line round platter with leafy lettuce leaves.
Place sauce in a small decorative bowl and position the bowl in center of lettuce leaves.
Arrange sautéed shrimp around the sauce bowl.
Garnish with small thin lemon wedges.
Serve with lemon-lime punch with red and green cherries or drink of choice.
Combine in pitcher and stir and add ice:
1 12-ounce frozen lemonade concentrate, thawed
1 20-ounce bottle Sierra Mist, chilled (and 1 cup sports drink?)
2 cups ice cubes
1/2 cup red and green cherry halves
Savory Cheese Cake
11/22/2005
32-ounces cream cheese, softened
1 cup butter, softened
1 tablespoon Seasoned Pepper Blend
(or coarsely ground black pepper)
1 (5.75-oz) jar green olives, drained, chopped
1 small can sliced or chopped black olives
1 small can diced chili peppers, optional
8 cups shredded sharp cheddar, room temp
3⁄4 cup apple cider, room temp
1 tablespoon paprika
2 cups chopped pecans, toasted, divided
Garnish suggestions: Chopped nuts, chopped olives, chopped bell peppers, fruit, grapes
Serving suggestions: A variety of crackers
Vegetables and/or fruit
1. Combine cream cheese and butter in a large bowl and beat with hand mixer until creamy and smooth. Remove 3 1⁄2 cups to a smaller bowl, stir in pepper and set aside.
2. Fold olives and peppers into remaining cream cheese mixture. Spread olive mixture evenly over bottom of springform pan and set aside.
3. Combine cheddar cheese, cider and paprika and beat on low speed for 1 minute. Beat on high until almost smooth.
4. Carefully spread half of mixture over olive layer in pan.Top with peppered cheese mixture.
Top with remaining cheddar mixture.
5. Cover with plastic wrap, chill for 4 hrs.,until firm.
6. Place on serving plate and remove sides of pan. Press pecans or cracker crumbs into sides. Arrange garnishes decoratives on top.
7. Serve with a variety of crackers and Vegetables and/or fruit
Baked Shrimp and Artichoke Dip
11/21/2005
12-ounces cream cheese, softened
4 ounces sharp cheddar cheese
1/3 cup light sour cream
1/4 cup mayonnaise
3 tablespoons dijon mustard
1 teaspoon Worcestershire
1 Anaheim or 2 jalapeno peppers, cored and finely minced
3 (6-ounce) jars marinated artichoke hearts, drained and chopped
1/2 to 3/4 pound cooked shrimp, cut into 1/4-inch dice
2 -ounces Mozzarella cheese, finely chopped or shredded
2 shallots, finely minced
2 green onions, finely chopped
3 tablespoons fresh thyme leaves
Paprika
Crackers, crusty bread torn into bite-size pieces, pita bread, pita crisps or tortilla chips and fresh vegetable crudites
1. Combine cream cheese, cheddar cheese, sour cream, mayonnaise, mustard, Worcestershire and horseradish in a bowl and beat with electric mixer until blended.
2. Add the artichoke hearts, shrimp mozzarella, shallots, onion and thyme and beat just until mixed.
3. Transfer to a baking dish. Sprinkle lightly with paprika and bake in a preheated 375-degree oven for 20 minutes, until golden brown.
4. Serve with crackers, bread, chips, vegetables, etc.
Note: To make pita chips, cut pita bread in half horizontally, then cut each round into 8 wedges, spray lightly with olive oil cooking spray, place on a baking sheet and bake at 400-degrees until crisp.
Blake's Brie
11/04/2005
1 round of Brie Cheese
4 tablespoons Oh! Canada Maple Liqueur, divided
1/3 to 1/2 cup chopped dried apricots
1/4 cup dried cranberries
2 tablespoons golden raisins and cherries
3 to 4 tablespoons pine nuts or chopped almonds
Sliced and halved Ciabatta bread, Italian Rustic or a Thin baguette, thinly sliced and slices toasted, or a variety of crackers.
Place the round of Brie on a rimmed baking sheet, prick the top several times with a fork and drizzle with 1 1/2 tablespoons liqueur.
2. Combine apricots, cranberries, raisins and cherries and remaining liqueur in a bowl and toss to mix.
3. Spoon the fruit mixture evenly over the top of the round.
4. Bake in a preheated 350-degree oven until cheese is warm and soft, about 10 minutes.
5. Using a wide spatula, transfer the round to a platter and arrange bread slices around the brie.
Dullum Returns with Ramen Recipe
10/22/2005
2 tablespoons vegetable oil
1 package ramen noodles, any flavor, broken up
1 (10.5-ounce) can onion soup, condensed
1 soup can of beer
Heat oil in a saucepan over medium heat. Add noodles and lightly brown, stirring constantly. Add soup and beer. Cover and simmer 10 minutes. Drain noodles and serve. Makes 2 servings.
Stir Fry Soup
10/14/2005
1 or 2 teaspoons olive oil
1/2 cup chopped onion
1 diced potato
1/2 yellow bell pepper, chopped
1/2 red or green bell pepper, chopped
1 cup shredded carrots
1 zucchini, washed and diced
2 to 4 Roma tomatoes, washed and quartered
4 cups chicken, beef or vegetable broth, divided
2 corn on the cobb, kernels cut from cob
(or 1 heaping cup frozen corn)
Salt and pepper
garlic and red pepper flakes are optional
Corn bread and celery sticks
1. Heat oil in large saucepan. Add onions and potatoes, peppers, carrots, zucchini and saute until vegetables are slightly tender, stirring often. Season to taste with salt and pepper.
2. Add broth and corn kernels to the vegetables. Scrape the corn cob to release the "milk" into the soup. Bring soup to a boil, reduce heat and simmer for 5 to 7 minutes, stirring frequently. 3. Add tomatoes and cook for 2 or 3 minutes.
4. Serve with freshly baked corn bread and crisp celery sticks.
Prairie Onion Soup
10/13/2005
1/4 cup butter
4 onions, thinly sliced or chopped
1/4 cup flour
4 cups reduced fat and sodium beef broth
4 cups reduced fat and sodium chicken broth
Salt and pepper to taste
1 cup half & half, cream or milk
1 cup shredded cheddar cheese
1/4 cup shredded cheese for garnish
Thinly sliced green onions or parsley for garnish
1. Melt butter in large saucepan over medium high heat. Add the sliced onions, reduce heat to medium and satue, stirring often, for 15 minutes, until onions are wilted and beginning to caramelize.
2. Sprinkle flour over the onions and cook for 1 minute stirring constantly.
3. Add broths and simmer for about 10 minutes. Stir in the cream and cheddar chese and simmer for for 5 to 10 minutes more. Taste to determine doneness and taste. Season to taste with salt and pepper.
4. Ladle soup into bowls and garnish with cheese, onion or parsley.
Super Duper Sweet Potato Soup
10/12/2005
1 small chopped onion, optional
1 29-ounce can sweet potatoes packed in syrup, rinsed, drained and chopped
1 1/2 cups vegetable broth
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
Salt and pepper to taste
1 to 3 cups chichen broth
1/4 to 1/2 cup light cream or 2% milk
1 golden delicious apple, peeled and finely chopped
1. With nonstick cooking spray, spray the bottom of large saucepan. Add onions and saute over medium high heat for 2 minutes. Add potatoes, nutmeg, cinnamon, allspice, salt and pepper to taste and cook, stirring, for 1 minute. Stir in vegetable broth. Cook over medium heat for 5 minutes, stirring frequently.
2. Remove from heat and mash ingredients with a potato masher or blend with a hand held blender.
3. Return to medium heat, slowly add chicken broth to desired consistency. Stir in cream or milk, add chopped apples and simmer, stirring frequently, for 10 minutes.
4. Ladle soup into bowls and drizzle with cream and garnish with finely chopped apples and mint.
Tortelini Soup
10/11/2005
2 to 4 Original Wranglers, halved lengthwise and into 1/2-inch slices
1/4 cup chopped onion
2 (14.5-ounce) cans beef broth, reduced fat and sodium
1 or 2 (14.5-ounce) cans Italian seasoned diced tomatoes (amount depends on taste)
1 package broccoli slaw (from produce department)
1 cup shredded carrots
1 (16-ounce) can Great Northern Beans
1 (9-ounce) packaged refrigerated cheese tortellini
1. Cook tortellini al dente, following package directions.
2. Heat 1 teaspoon olive oil in large saucepan over medium high heat, add sliced wranglers and saute until color deepens. Add onions and saute until Wranglers are browned and onions barely golden and tender. Add beef broth and tomatoes to the soup mixture and bring to a boil.
3. Add broccoli slaw, carrots and beans. Reduce heat and simmer for about 10 minutes, until all ingredients are hot, stirring occasionally.
4. With a slotted spoon, gently transfer tortellini to the soup and serve.
5. May garnish with parsley, chopped broccoli or carrots, or a small dollop of light sour cream.
6. Serve with an Italian style bread.
Sooner Salsa
10/01/2005
2 to 4 large tomatoes, seeds removed and finely chopped or 2 cans of Rotel (plain, hot or extra hot)
4 to 6 green onions, finely chopped
1 small can of chopped green chilies
1 can chopped black olives, optional
2 jiggers of tequila, vodka or lime juice
2 seeded and finely minced jalapeno peppers
4 tablespoons olive oil
3 tablespoons cider vinegar or lemon juice
1 or 2 tablespoons minced garlic
Fresh ground black pepper & salt to taste
1. Combine all ingredients in a glass bowl and mix well but gently. 2. Serve immediately or for a more intense flavor experience, cover and chill for 1 1 to 24 hours. Serve with chips.
Notes: Amounts can vary as well as the ingredients. Possible variations to this salsa: 2 cans RoTel tomatoes and 1 chopped tomato; 1 can extra hot RoTel tomatoes and 1 can diced tomatoes; 1 small can 'no salt added' tomato sauce to any variation; corn, black beans or blackeyed peas; or for a milder version use all fresh tomatoes and substitute Annaheim peppers for jalapeno. Experiment and find your favorite combination of ingredients.
Sea Scampi
09/08/2005
Wooden skewers, soaked in water for 10 minutes
1 pound medium to large shrimp, shells removed and deveined or cooked shrimp
1 pound bay scallops
Granulated garlic
Salt and pepper
Olive oil
1 or 2 tablespoons chopped shallots
2 tablespoons diced red, green or yellow bell pepper (or Annaheim or jalapeno, seeds removed)
1/3 cup white Wine
1 tablespoon Butter
4 to 6 tablespoons cocktail sauce
1 small can V-8 juice
1. In a skillet over medium high heat, heat just enough oil to lightly coat bottom of skillet.
2. With wooden skewers, pierce the shrimp tale push through the scallop and into the thickest part of the shrimp. Place skewers in skillet, sprinkle with garlic, salt and pepper. Saute on both sides, until the shrimp is pink and the scallops are done. Remove to a platter and keep warm.
3. To the skillet add peppers, scallops and parsley and stir in pan. Add wine, butter, coctail salt, granulated garlic to taste and cook, stirring. for 2 minutes. Stir in the V-8 juice and simmer until hot and blended.
Transfer sauce to a small bowl, place on platter with shrimp and serve!
Herb and Ricotta Bruschetta
08/18/2005
Bruschetta:
1 loaf French bread
1 clove garlic, finely minced
1 teaspoon finely minced parsley
Extra Virgin Olive oil
Parmesan, grated or finely shredded
Topping:
6-ounces Ricotta
1 teaspoon finely chopped Basil
1 teaspoon finely chopped Parsley
Pesto, recipe below
Granulated garlic
1 tablespoon grated Parmesan
White pepper and Kosher salt
Bruschetta:
1. Combine garlic, parsley and oil in a small bowl. Brush on both sides of bread slices. Place on baking sheet and bake for 1 or 2 minutes per side, just until bread is golden and crispy --- not browned. Sprinkle with parmesan.
Topping:
1. Combine ricotta, salt and pepper, garlic, parsley and pesto in a food processor bowl and process on slow speed until creamy and smooth.
2. Add Parmesan and pulse until blended into the Ricotta. Transfer to a bowl.
3. Spoon on top of bruschetta and garnish with a small dollop of pesto, basil, chopped tomatoes or your favorite garnish. Sprinkle freshly grated Parmesan over topping, if desired
Lemon and Wine Meatballs
08/01/2005
1 pound extra lean ground beef
1/4 to 1/2 pound lean sweet ground pork, sausage or abeef, veal, pork mixture
1 small sweet onion, finely chopped
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon butter, room temp.
1 tablespoons olive oil
1 or 2 lemons, washed and dried
1 cup dry white wine
1. Combine beef and pork or sausage in a bowl and with a fork, mash and mix the meat until blended. Mix in onions. Season with pepper if desired.
2. Heat oil in skillet over medium-high heat, add butter and stir until butter is melted and blended with oi.
3. With a small cookie scoop, make small meatballs and place in skillet. Brown meatballs on all sides, reduce heat to medium and cook until balls are almost cooked through.
4. Pour in wine and cook until wine is reduced by half, turning balls as needed.
5. Cut very thin slices from the lemon skin (yellow part only - no white), cut into thin strips and set aside. Cut zested lemon in half and squeeze juice from both halves over the meatballs, season with salt and pepper to taste and stir gently.
6. Transfer meatballs to serving platter, pour lemon and wine sauce over the meatballs and garnish with lemon peel strips. I like to slice the second lemon and cut into small wedges to serve with the meatballs.
Lyn's Note: The depth of the wine's fruit along with the sparkle contributed by the lemon turns ordinary meatballs into a culinary favorite. These little jazzed up meatballs are a great addition to a Birthday Buffet or serve them over brown rice for a surprisingly delicious entree. Enjoy and thanks for spending my birthday with me!
Mama’s Pimiento Cheese
06/28/2005
1 3-ounce cream cheese, room temperature
1 cup finely shredded cheddar cheese
1 cup finely shredded Monterey Jack
1/2 cup mayonnaise
Salt and pepper (May add garlic powder or onion powder
1 teaspoon grated onion
2 or 3 tablespoons diced pimientos, smashed lightly
black pepper
1. Place cream cheese in a bowl and beat with electric mixer until creamy and smooth. Add remaining ingredients and mix until blended.
2. Serve as a dip with vegetables and/or crackers, serve as a filling for celery sticks, or serve it as a spread slathered in between two slices of your favorite bread! (We like to add a few leaves of lettuce to our pimiento cheese sandwiches.)
Candied Cocktail Franks
06/13/2005
1/3 cup light brown sugar pklus 1/4 cup
1 pound lean bacon, halved and fat trimmed
1 package lil Smokies
1. Evenly spread brown sugar in 8x8-inch baking dish.
2. Wrap 1/2 skice of bacon around each lil Smokie and gently nestle into the brown sugar.
3. Spinkle with small amount of brown sugar.
4. Bake in a 400-degree oven for about 30 minutes. Brown sugar should be melted and the bacon should be done. Serve with toothpicks or cocktail forks..
Note for skillet version: Place enough brown sugar in a skillet to cover the bottom and arrange Smokies on top. Cook over medium to medium high heat, until brown sugar melts and the bacon is done.
Brazilian Style Fish Stew
06/02/2005
1. To make the marinade, combine:
2 tablespoons oil and 2 tablespoons lime juice in a large bowl and mix well. Add 1 pound firm white fish and sprinkle generously with salt and pepper. Stir to coat. Let stand for 5 to 15 minutes.
2. Heat 2 tablespoons oil in large pot over medium heat and add:
1 1/2 cups strips of onion,
1 1/2 cups strips bell peppers,
2 chopped garlic cloves,
3/4 teaspoon crushed red pepper flakes
3. Stir in:
1 can diced tomatoes
1 chopped tomato
3/4 cup coconut milk
1/2 cup chopped cilantro
1/2 cup chopped green onion
4. Stir in:
1 pound shelled and deveined shrimp
marinated fish with the marinade
Stir well.
5. Bring mixture to a simmer, and simmer until shrimp and fish are just opaque in center, about 5 minutes.
6. Season the stew with salt and pepper. Sprinkle with remaining cilantro and green onions.
7. Serve with crusty bread.
Spring Chicken Soup
05/31/2005
1. In a 4-quart saucepan, combine:
5 cups water
2 seasoning packets from 2 (3-ounce) packages chicken-flavor ramen noodle soup mix
and bring to a boil over high heat.
2. Add and boil for 3 minutes:
1 pound skinless, boneless chicken breasts, cut into thin slices and cut into 1/4-inch pieces
3. Add to the boiling water and cook for 3 minutes::
2 cups trimmed green beans or snow peas, cut in half, diagonally
2 green onions, thinly sliced
1/2 to 3/4 cup shredded carrot
Noodles from 2 packages ramen noodle soup mix, broken into pieces.
4.Stir in:
1 teaspoon Asian sesame oil
5. Serve, garnished with shredded carrots and thin celery sticks
Cream Cheese Tea Sandwiches and Belle's Egg & Olive Sandwiches
05/06/2005
Cocktail bread or thinly sliced white, wheat or rye bread, crusts removed
Nut and Cream:
1/2 cup finely chopped pecans
4-ounces cream cheese, softened
2 tablespoons finely chopped parsley
1/2 tablespoon fresh lemon juice
Fruit and Cream:
1/3 cup well drained crushed pineapple
4-ounces cream cheese, softened
1/2 tablespoon pineapple juice
12 slices cocktail bread, crusts removed
Cranberry and Cream:
1/3 cup whole berrie cranberry sauce
4-ounces cream cheese, softened
1 tablespoon lemon or orange juice
2 tablespoons chopped almonds or pecans
Belle's Egg & Olive Sandwiches:
2 to 4 boiled eggs, finely chopped
1 green onion, finely chopped
1 small can chopped black olives
Mayo or Miracle Whip
Salt and pepper to taste
1. Combine each of the mixtures in a separate bowl and mix well, until creamy and spreading consistency.
2. Spread each spread on 1 slice of bread, cover with second slice, press gently, and cut into triangles, rounds or rectangles.(Use a small spring green if desired)
3. Arrange decoratively on a platter with herbs and fruit.
4. For garnish, use grapes, pineapple tidbits or blueberries (spear with a toothpick if desired). Enjoy!
Chicken Salad Tea Sandwiches
05/05/2005
3 cups chicken broth or water and 2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved
1 cup mayonnaise
1/3 cup minced shallot or green onion
1/4 cup finely chopped celery
1 teaspoon minced fresh tarragon leaves or 1⁄4 teaspoon dried tarragon
24 very thin slices cocktail bread, crusts removed
1/2 cup finely chopped smoked almonds
Dried parsley or minced fresh chives
1. Prepare chicken the day before. In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred or chicken fine.
2. In a bowl combine: Chopped chicken, 1/2 cup of mayonnaise, shallot, tarragon, nuts and salt and pepper to taste. Cut crust from bread. Make 12 sandwiches with chicken salad and bread, pressing together gently. (With a 2-inch round cutter cut 2 rounds from each sandwich, if desired).
3. Put parsley or chives on a small plate and spread edges of rounds with remaining mayonnaise to coat well. Roll edges of sandwiches in the parsley. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled. Makes 24 tea sandwiches.
Mini Vegetable Cheese Balls
04/04/2005
1/2 cup bell pepper, diced
1 ib celery, diced
2 green onions, thinly sliced
2 ounces fat free cream cheese, softened
2 tablespoons goat cheese
1/4 teaspoon garlic powder
1/2 cup finely chopped fresh parsley
1. In a medium bowl, combine ingredients, except the parsley. Mix well.
2. Put parsley on a plate. Using a round tablespoon measure, scoop up 1 scant tablespoon cheese mixture. Roll into a ball. Roll ball in parsley, turning to coat. Shake off excess parsley. Repeat with remaining cheese mixture.
3. Serve or cover and refrigerate until serving time.
Note: To make these appetizers in advance (up to 24 hours), Combine the ingredients as directed, then roll the mixture into balls. Cover and refrigerate. Roll the balls in parsley up to 8 hours before serving.
Quick Quesadilla
03/28/2005
Canned bean dip
Flour tortillas
Frozen shredded beef barbecue, thawed
Feta cheese with peppercorn, crumbled
Small can sliced or chopped black olives
Garnish: Sliced avocados, sour cream and salsa
1. Spread bean dip on one side of two tortillas. Spoon shredded barbecue beef over the bean dip on bottom tortilla, sprinkle cheese over the beef, sprinkle olives over the cheese and place top tortilla on top of the layered ingredients, bean side down.
2. If using a quesadilla maker, follow instructions that came with the unit. If cooking in skillet or on grill, place filled quesadilla in skillet and cook until golden brown, turning once.
3. Remove from skillet, cut into six wedges and garnish with avocado slices, sour cream and salsa.
Dublin Dip and A Leprechaun's Sparkler
03/17/2005
4 to 6 tablespoons mayonnaise, whipped with a whisk
1 cup plain yogurt
2 teaspoons horseradish sauce
1 teaspoon white or black pepper, or to taste
1 1/2 to 2 cup finely shredded Irish cheese*
1/2 cup chopped fresh celery leaves, optional
Vegetables, roasted potato wedges seasoned lightly with seasoned salt, crackers or biscuits and ham
1. Combine mayonnaise, yogurt and horseradish in a bowl and whisk until blended. Add pepper and whisk.
2. Add cheese (and celery leaves if using) and mix until thoroughly blended. Place dip in a green bowl and garnish with a sprig of celery leaves of parsley. Place bowl on platter and serve with hot roasted potato wedges, or your choice of the above suggestions.
* Supermarkets carry Irish cheese in their specialty case usually near the deli. We used Irish White Cheddar, but Dublin cheese is great in this dip. Choose the variety of Irish cheese that appeals to you!
A Leprechaun's Sparkler: For each sparkler, put a scoop of frozen lime sherbert in a clear glass. Slowly and against the glass, fill the glass with Sprite, 7-Up or any lemon lime drink. Watch the bubbles turn green!
Irish Cabbage Soup
03/14/2005
1 or 2 teaspoons oil
1 teaspoon finely minced garlic
1 thinly sliced onion ring, cut into small pieces
1 (16-ounce) package cole slaw mix
2 boneless smoked pork chops, cut into bite size pieces
1 quart chicken broth, reduced sodium and low fat
Salt and pepper
2 to 2 1/2 cups instant mashed potato flakes
Hot water
1. Heat oil in large saucepan or soup pot, add garlic and onions and saute until softened but not browned. Add pork chops and lightly brown, stirring. Add cole slaw mix and cook, stirring constantly, just until the cabbage is starting to soften.
2. Pour in the chicken broth and cook, stirring often, bringing mixture to a boil. Reduce heat and simmer soup for 5 to 10 minutes. Stir in the potato flakes.
3. Season soup to taste with salt and pepper. Add hot water if soup is too thick (or more chicken broth).
Serve this hearty soup with soda bread or a rustic bread.
Ned's Awesome Shrimp
03/10/2005
1 tablespoon olive oil
1 pound large deveined raw shrimp, shells and tails attached
1 tablespoon Greek style seasoning (I used Cavendar's)
1 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons butter, margarine or spread
1 tablespoon lemon zest
2 tablespoons lemon juice
Salt and pepper
Parsley for garnish
1. Heat 1 tablespoon olive oil in skillet over medium heat, add shrimp, sprinkle with Greek seasoning, paprika and cayenne. Cook, stirring frequently, until shrimp turns pinkish orange --- do not overcook!
2. Add butter, zest, juice and season to taste with salt and pepper. Stirring gently, cook just until butter melts and lemon zest and juice is evenly mixed with the shrimp.
3. Serve on a platter with small quartered slices of lemon. Sprinkle with parsley.
Award Winning Wings
02/28/2005
1 tablespoon oil
Chicken wings (drummettes)
1/2 to 3/4 cup soy sauce
1 tablespoon ground ginger
1 tablespoon brown sugar
2 finely chopped cloves of garlic
6 green onions, chopped
3 to 5 tablespoons honey
1. Heat oil in large ovenproof skillet, add wings, and cook, stirring occasionally, until browned and done.
2. While wings are cooking, combine soy sauce, ginger, sugar, garlic, onions and honey, and blend well.
3. Pour sauce over wings, cover with foil and bake in preheated 400-degree oven for 30 minutes.
Sausage Stew
01/07/2005
1 teaspoon olive or Canola oil
1/2 pound smoked turkey sausage, cut into 1/2-inch slices
3 (10-ounce) cans split pea soup or lentil soup
1 (10-ounce) package frozen chopped spinach or 3/4 pound fresh spinach
1 cup sliced carrots or shredded carrots
1 cup tomato juice
2 tablespoons Dijon mustard
1 (7 -ounce) box Near East Couscous Mix, prepared ahead*
1. Heat the olive oil in a nonstick skillet over medium high heat.
2. Add the sliced sausage to the hot skillet and cook, stirring frequently, until browned on both sides, about 3 minutes.
3. Combine the soup, spinach, carrots and tomato juice in a large saucepan.
Bring to a boil over medium high heat.
4. Add the sausage and mustard and cook for 8 to 10 minutes, until heated through.
5. To serve, fluff the couscous with a fork, spoon servings into 4 or 6 soup bowls and ladle sausage stew over the couscous.
6. Garnish with chopped parsley or a dollop of light sour cream.
Note We served this hearty soup with French Peasant bread and our dessert suggestion is sliced navel oranges, blood oranges and bananas, drizzled with honey.
Quick and Hearty Tomato Dill Soup
01/06/2005
2 (28-ounce) cans cream of tomato soup
1 (14 1/2-ounce) can diced tomatoes
1 tablespoon olive oil
1 cup diced onion, celery and carrots
1 teaspoon minced garli
salt and pepper to taste
4 to 6 tablespoons fresh salsa 0r purchased salsa
Fresh dill, chopped finely
2 or 3 tablespoons sugar
2 cups milk, More if desired
Coimbine soup and tomatoes in a soup pot and cook over low heat, stirring occasionally.
2. Heat oil in skillet over medium heat, add the onions, celery and carrots and saute, stirring until crisp soft. Add the vegetable mixture to the tomato soup.
3. Add the sallsa, dill, sugar and 1 cup of the milk to the soup and bring to a light simmer, stirring occasionally.
4. Reduce the heat to low medium and gradually add the remaining milk. Stirring, cook until soup is thoroughly blended and hot.
Note: Grilled cheese or toasted cheese compliments this soup.
Bean and Pasta Soup
01/05/2005
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 pound sweet Italian sausage, cooked and drained
1/4 cup chopped onions
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme
1 can diced tomatoes
1 cup dry white wine
1 (16-ounce) can Cannellini beans, rinsed and drained
1 (16-ounce) can Great Northern beans, rinsed and drained
4 cups chicken broth
salt and pepper
1/2 cup small pasta, such as shells or elbow
Grated or shredded Parmesan
Chopped parsley for garnish
1. Heat oil in soup pot or large saucepan over medium high heat.
2. Add garlic, sausage, onions, rosemary and thyme.
Cook for 2 or 3 minutes, stirring frequently.
3. Stir in the diced tomatoes and cook for 2 or 3 minutes.
4. Add the wine or juice and bring to a boil and cook for about 3 minutes.
5. Add the rinsed and drained beans and chicken broth to the pan and stir well.
Season to taste with salt and pepper.
Cover and bring to a boil.
6. Stir in the pasta, reduce the heat to medium and partially cover.
Simmer gently for 10 minutes or until pasta is tender.
Spicy Chicken Soup
01/03/2005
After preparing 4 savory and delicious soups, Isablle and Zoe Marcil take a break to enjoy the cake they baked for our Orange Bowl Party.
1 tablespoon olive oil
4 cups chopped or cubed cooked chicken, 1 to 2 pounds
1 finely chopped onion
2 teaspoons minced garlic
1 (4-ounce) can chopped green chiles, drained
1 tablespoon ground cumin
2 (16-ounce) cans white beans, rinsed and drained
(such as white kidney, Great Northern or white butter beans)
4 cups chicken broth
Salt and pepper
Tabasco, Louisiana Hot Sauce or cayenne pepper
Sour cream
Dried Red Pepper Flakes and chopped parsley for garnish
1. Heat oil in a large saucepan or soup pot over medium high heat.
2. Immediately, add the onion and sauté until soft.
3. Stir in the garlic, chiles and cumin and cook for a minute, just until you can smell the savory blend of flavors.
4. Stir in the beans and then slowly add the chicken broth, stirring.
Add the chicken, cover and bring mixture to a boil.
Lower the heat, remove the cover and simmer for about 10 minutes, stirring frequently.
5. Season the soup with salt and pepper and hot sauce.
6. To serve, ladle soup into soup bowls, garnish with a dollop of sour cream, chopped parsley, minced peppers or shredded Colby jack cheese and serve at once!
Note: We used a rotisseri roasted chicken from the deli --- just pick or cut the meat from the bones. Roasted chicken works well --- just oven roast a whole chicken, let it cool and remove the meat from the bones.
Hye Rollers
12/30/2004
1 round Hye Roller soft cracker bread
4 ounces cream cheese with herbs, softened
1 carton purchased hummas
2 cups spring green salad mix or spinach leaves
1/2 to 3/4 cup pitted calamata olives, sliced
(may substitute sliced black or green olives
1/2 to 1 can artichoke hearts, well drained and thinly sliced or chopped
2 or 3 tablespoons diced pimientos
Crumbled blue or feta cheese, shredd Parmsan or asiago cheese, or grated parmesan
Diced pimiento, chopped parsley, diced red bell peppers or sliced green olives for garnish
1. Position round of bread on a clean slightly damp tea towel or damp paper towels.
2. Cover entire round with cream cheese.
3. Spread hummus over 3/4 of the cream cheese, leaving about 4-inches at one end with cream cheese only.
4. Generously cover hummus with the salad greens or baby spinach (stemmed).
5. Sprinkle olives, artichoke hearts, and pimientos over the greens.
6. Season with freshly ground black pepper and sprinkle with cheese.
7. Starting at the filled end, roll, carefully and tightly, toward the cream cheese end.
Press the cream cheese portion onto the roll (acts like a glue) and place seam side down. Wrap in plastic wrap and refrigerate for an hour.
8. Remove from refrigerator, remove plastic wrap, cut 2-inches off one end and 2 1/2 to 3-inches off the other end, stand up cut side down on serving plate, cut rest of the roll into 1/2- or 3/4-inch slices and arrange around the two "towers. Garnish and serve.
Sausage and Biscuit Burgers
12/29/2004
A gold and white theme offers an elegant table top for any occassion. A simple way to create a color theme is to build around your china. We used Noritake's Rochelle Gold which became the foundation of our theme.
3 1/2 cups Bisquick
1 envelope taco seasoning mix
1 (10-ounce) can Ro-Tel tomatoes and green chilies, drained
1 small can diced jalapenos, drained, optional ingredient
1 cup shredded Cheddar or Colby Jack cheese
1 cup milk
Butter
1. Combine bisquick and taco seasoning mix in a large bowl and whisk to blend.
Add the tomatoes, cheese, and milk, stirring until soft dough forms.
2. Drop dough by two tablespoons onto an ungreased baking sheet 2-inches apart.
3. Bake at 425-degrees for about 12 minutes or until biscuits begin to brown.
4. Serve warm with butter
Or break biscuits open and place a sausage patty on bottom half, flavor with cranberry horseradish or mustard and top with biscuit.
Hot Artichoke Cups
12/28/2004
A Sit Down New Year's Eve Party!
1 cup mayonnaise
1 can (14-ounce) artichoke hearts, drained well.
1 cup grated Parmesan cheese
1 teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/2 cup chopped pecans
Dash of Louisiana Hot Sauce or Tabasco
30 mini Phyllo Shells
1. Place mayonnaise in a large bowl and whisk until creamy and glossy. Finely chop artichokes and add to the mayonnaise. Add cheese, garlic, lemon juice, mustard, salt, pecans and hot sauce and stir until thoroughly mixed. (At this point, mixture may be refrigerated, covered, for up to 24 hours.)
2. Spoon artichoke mixture into mini shells, topping with a pinch of shredded Parmesan. Place filled shells onto a baking sheet or jelly roll pan.
3. Bake in preheated 325-degree oven until light brown, about 20 minutes.
4. Garnish with a small cilantro or parsley leaf or slices of green olives.
Black-Eyed Pea Salsa
12/27/2004
6 tablespoons white balsamic vinegar
4 tablespoons olive oil
1 1/2 teaspoons sugar
1/4 to 1/2 teaspoon salt
Several dashes Louisiana hot sauce, optional
Two Portabella mushrooms, stems removed and cut into 1/2-inch slices
1 or 2 cans black-eyed peas, rinsed and drained
1 heaping cup of frozen whole kernel corn
1 heaping cup diced Roma tomatoes
1/2 to 1 cup thinly sliced green onions
2 to 4 pods pickled okra, thinly sliced
1/2 can sliced ripe olives
1/2 cup sliced green olives
Salt and pepper to taste
1. Combine vinegar, oil, sugar, salt and hot sauce in a bowl and whisk. Reserve 1/2 cup for salsa.
2. Spray broiler pan with cooking spray. Place mushrooms, stem sides up, in pan. Brush lightly with vinegar mixture. Broil about 6 inches from heat for 2 minutes, turn, brush with vinegar mixture and broil for another 2 minutes.
Remove from pan and cool for 5 minutes.
3. Combine corn, peas, tomatoes, onions, olives, and parsley in a bowl and toss to mix. Add 1/2 cup reserved vinegar mixture and stir to mix well and coat. Add more vinegar mixture if necessary. Taste and adjust seasoning.
4. To serve, arrange mushroom slices the length of a platter and spread salsa lengthwise over the center of the mushrooms.
5. Serve with small forks and plates, or provide thinly sliced cocktail bread to hold the mushrooms and salsa.
Note: More heat wanted? Add 1 seeded and minced small jalapeno or Anaheim.
Leftover Turkey Soup with Biscuit Dumplings
11/26/2004
1 tablespoon butter or margarine
1 large sweet onion, finely chopped
1 garlic clove, minced
3 celery ribs, finely chopped
3 carrots, finely chopped
2 1/2 quarts chicken broth (reduced sodium and fat)
3 cups chopped cooked leftover turkey
1 cup frozen baby green peas
2 medium potatoes, peeled and diced
1 teaspoon pepper
1 tube refrigerated biscuits (country style or buttermilk)
1. Melt butter in a large 8-quart stockpot. Add onion, garlic, and celery; sauté over medium-high heat 3 minutes. Add chicken broth and next 5 ingredients. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally.
2. Open the tube of biscuits, separate and cut each biscuit into fourths. Drop biscuit pieces into simmering soup. Cook 5 minutes. Cover and cook 15 more minutes or until biscuit dumplings are done. Yield: About 4 quarts
Friday with Cassie
11/05/2004
1 tablespoon butter
1 apple, cored and sliced
1 cup sliced peaches (we used frozen)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Angel Food or Pound cake (purchased)
Caramel and fudge sauce (purchased)
Cool Whip
Toasted pecan halves
1.Melt butter in skilet over medium heat. Add apples and saute for a minute, stirring. Sprinkle spices over the apples and toss to coat evenly. Stir in peaches and saute with apples for 1 minute.
2. Drizzle caramel on dessert plate. Cut slice of cake and place on the caramel. Spoon the sauteed fruit onto the cake and drizzle chocolate over the fruit.
3.Top dessert with Cool Whip and toasted pecans.
Extreme Makeover Turkey Orange Rolls
11/05/2004
ORANGE CRANBERRY MAYONNAISE:
1 cup mayonnaise
Zest of 1 orange
Juice of 1 orange
4 green onions, thinly sliced
2 tablespoons dried cranberries, finely diced, optional
1 teaspoon sugar, optional
1. Combine all ingredients in a small bowl and mix well. Refrigerate for 1 hour.
FILLING FOR THE ROLL:
Butter, margarine, or butter spread
2 minced celery ribs
1 tablespoon minced fresh thyme, tarragon, or mint(1/2 to 1 teaspoon dried)
1 to 2 cups cubed cooked turkey breast
1/2 to 3/4 cup orange mayonnaise
Salt & pepper
Combine all ingredients and toss well to coat. Add another 1/4 cup orange cranberry mayo, if needed.
FINISHING:
1 sourdough loaf, French bread loaf, baguette, or hoagie rolls
Bibb lettuce, leaves separated, washed, dried
Spread bread lengthwise, scoop out part of the top bread, butter inside of bread, and broil until lightly toasted. Top bottom half of bread with lettuce leaves. Top lettuce leaves generously with filling. Sprinkle with salt and pepper. Cover with top half of bread. Makes 4 to 8 servings.
QUESTIONS/COMMENTS: E-mail lyn@i29.net
Joan Deal's Stuffed Jalapenos
10/14/2004
Perfect for tailgating, stuffed jalapenos!
1 8-ounce package cream cheese
1/4 cup mayonnaise
1/4 cup shredded parmesan
1 teaspoon garlic
Sliced Bacon
1. Combine cream cheese, bacon, parmesan and garlic in a bowl and mix well.
2. Slice open peppers, remove the seeds and membrane. Fill the peppers with the cream cheese mixture and wrap bacon slice around the stuffed pepper. Secure with a toothpick if needed.
3. Fire up the grill and grill until bacon is done and filling is hot! Enjoy!
Joan Deal's Bison Stuffed Shrimp
10/13/2004
Simple and Delicious!
1 pound Large Fresh Shrimp, peeled and deveined
1 or 2 Jalapeno peppers, stem and seeds removed
1 pound thinly sliced bacon, cut lengthwise to remove part of the fat
1. Butterfly shrimp on the inside of shrimp. Insert a thin strip of jalapeno into the butterfly cut and gently press the cut together.
2. Wrap the bacon around the shrimp, leaving the tail exposed.
3. Arrange the shrimp on the grill and cook until the shrimp turns pinkish orange.
Tailgating : Bison Spinach Cups
10/12/2004
1 tablespoon butter and 1 tablespoon oil
10 ounce package baby fresh spinach
8-ounces feta cheese, crumbled
1/2 teaspoon freshly grated nutmeg
Frozen Filo pastry cups (15 per box)
Garnish: 1/4 yellow pepper cut into very thin strips or minced, optional
1. Combine butter and oil in skillet over moderate heat and cook until butter is melted and oil is hot.
2. Add spinach and saute until wilted and tender. Press spinach against sides of skillet to remove as much liquid as possible, then coarsely chop.
3. Transpfer spinach to a bowl and stir in the crumbled feta cheese. Sprinkle with nutmeg, season with salt and pepper and mix well.
4. Fill Filo cups with spoonfuls of spinach mixture. Top with yellow peppers if desired.
5. Bake in 350-degree oven for 10 to 15 minutes, just until thoroughly heated and lightly golden.
Potato Corn Soup
09/15/2004
2 1/2 cups fat free half & half or milk
1 cup water
1/2 (7.6-ounce) package roasted garlic instant mashed potatoes (Box contains two envelopes --- use one envelope for the soup)
1 to 1 1/2 cups frozen or canned corn
1 cup shredded sharp cheddar cheese
Freshly ground black pepper
Cheese, onions, croutons, for garnish
1. Combine milk and water in large saucepan and bring to a boil.
2. Remove from heat and add potatoes, whisking until blended. Add cheese, stirring until it melts.
3. Add corn, stirring until heated through.
4. Serve hot, sprinkled with cheese, onions, croutons, or condiments of choice.
Mediterranean Cups
09/06/2004
Yield: About 30 cups
1 cup finely shredded Cheddar cheese
1/2 cup sliced green olives
1/2 cup sliced black olives
1/2 cup chopped toasted pecans
2 to 4 tablespoons mayonnaise
2 packages frozen mini phyllo shells
(30 mini shells total)
1. Combine cheese, green and black olives, and pecans in a bowl and mix well. Stir in 2 tablespoons mayonnaise and add more if needed.
2. Using a small cookie scoop or teaspoon, fill each shell with the olive mixture (about a heaping teaspoon per shell).
3. Place filled shells on baking sheet(s) and bake in a preheated 375-degree oven for about 15 minutes or until heated through.
Lyn's Note: For a heartier appetizer, add canned tuna, salmon or imitation crab to the olive mixture.
Lyn's Tip: After filling the shells, place the filled cups into the plastic trays the shells came in, place the trays in resealable plastic freezer bags, and freeze. When ready to serve, remove the cups from the trays and place on a baking sheet. Bake as directed above.
Art 'n Chokes Crostini
08/26/2004
Yield: About 40 appetizers
1 12-oz. jar marinated artichoke hearts,
drained and chopped
1 (4.5 oz.) green chilies
1 cup shredded Parmesan
1 cup mayonnaise
1/4 cup finely chopped red bell pepper
2 minced garlic cloves
1 loaf French baguette, sliced and lightly toasted
Preheat oven to 450 degrees.
1. Combine all ingredients, except bread, in a bowl and mix well to blend ingredients.
2. Spread 1 tablespoon mixture on each baguette slice and place on an ungreased baking sheet.
3. Bake in preheated 450-degree for 6 or 7 minutes or until golden and bubbly. Serve hot!
Pumpernickel Squares
08/25/2004
Yield: about 3 dozen
5 bacon slices, cooked and crumbled
1 cup shredded Swiss cheese
1 4 1/2-ounce can chopped ripe olives
1/2 cup chopped green olives
2 tablespoons finely chopped celery
1/4 cup mayonnaise
4 green onions, chopped
1 teaspoon Worcestershire
Salt
Cocktail Pumpernickel bread, crusts trimmed
Preheat oven to 375 degrees.
1. Combine all ingredients, except bread, in a bowl and mix well to blend ingredients.
2. Spread 1⁄2 tablespoon cheese mixture onto each bread slice and arrange slices on ungreased baking sheet.
3. Bake for about 10 minutes, just until lightly browned. Serve warm!
Poppy Logs
08/24/2004
Yield: 2 dozen
1 4-oz package crumbled blue cheese
1/4 cup butter, softened
2/3 cup flour
1/4 cup poppy seeds
1/8 teaspoon red pepper
1. Combine cheese and butter in a bowl and beat until creamy. Add flour, poppy seeds, and red pepper and beat just until blended.
2. Shape cheese mixture into a log on plastic wrap. Smooth into a nicely
formed log with your hands through the wrap.
3. Preheat oven to 350 degrees. Cut log into 1⁄4 to 1/3-inch slices. Place slices on ungreased baking sheets. Press a pecan into each slice if desired.
4. Bake for 10 to 12 minutes, until golden. Cool 1 minute on pans and remove to racks to finish cooling.
Italian Style Appetizer Tray
08/23/2004
Yield: 18 to 24 servings
1 (9-oz) pkg refrigerated spinach tortellini, cooked, drained and cooled
1 (12-oz.) jar peperoncini, undrained
1 pound dark green vegetables,
broccoli and/or pea pods
1 pound fresh mini carrots
1 red bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1 (14-oz.) can artichoke hearts,
drained and quartered
1 (14-oz.) can medium black olives
1 cup green olives
1 (8-5-oz.) package sliced pepperoni
Pickled peppers of your choice
2 tablespoons Dijon mustard
1 tablespoon olive oil
1. Drain peperoncini, reserving 3 tablespoons liquid.
2. Arrange tortellini, peperoncini, vegetables and pepperoni on a large serving platter.
3. Combine reserved pepper liquid, mustard and oil in a bowl and whisk to blend. Drizzle mixture over the ingredients. Serve immediately or chill.
Crunchy Chicken Nuggets
08/12/2004
Yields: 4 to 6 servings
1 pound boneless skinless chicken, cut into 1 1/2-inch pieces
1/4 cup sweet and tangy honey mustard
2 cups canned French Fried onions, finely crushed
1. Preheat oven to 400-degrees.
2. Place mustard in a bowl, add chicken and toss.
3. Place crushed onions into resealable plastic bag, add chicken, a few at a time, and toss well.
4. Place nuggets in a shallow baking pan. Bake 15 minutes or until chicken is no longer pink in center. 5. Serve with additional honey mustard.
Another Fun Gorp
08/08/2004
1 cup crispy wheat cereal squares
1 cup crispy corn cereal squares
1 cup crispy rice cereal squares
1 cup dried sweetened cranberries or cherries
1 cup dried blueberries
1 cup dried apple slices, chopped
1 cup yogurt covered raisins
2 cups mixed nuts
(Include some of your favorite crispy cereal, dried fruits, choclate or peanut butter chips, nuts or chocolate covred peanut butter candies.)
Combine all ingredients in a large bowl and toss until blended. Store in large air tight container.
A large resealable plastic bag works nicely. For individual serving storage, place 1/2 cup or 1 cup servings of the gorp into small resealable plastic bags.
El’s Edible Bug Dip
08/04/2004
1 (8-ounce) package 1/3 less fat cream cheese, softened
1/4 cup honey
1/4 cup SunButter
1 red apple and 1 green apple
(cored and thinly sliced)
1 tablespoon lemon juice
3 tablespoons chopped honey roasted or dry roasted peanuts
Red pull-apart licorice
Sliced almonds and 2 mini chocolate or butterscotch chips
1. Combine cream cheese, honey and SunButter in a bowl and beat until creamy and smooth. Spoon the mixture in a rectangular mound on a serving platter.
2. Sprinkle apple slices with lemon. Insert apple slices around the sides of the cream cheese mixture to resemble bug legs or wings. Alternate red and green apple slices.
3. Sprinkle the chopped nuts on top of cream cheese “body”.
4. Pull one stirp of licorice off candy strip and cut into (2) 1 1/2-inch strips. Insert pieces of licorice into each edge of dip for antennae.
5. Smooth one end of cream cheese mixture for the face. For each eye, use a dot of cream cheese to pick up a small chip onto a sliced almond. Press eyes into the dip. Insert a nut for the mouth.
Note: Elmo says this is also good as an adult dip. Peanut butter may be used in place of SunButter.
Pizza Poppers
08/03/2004
1 package refrigerated pie crusts
Purchased pizza sauce (squeezable bottle works well)
Shredded mozzarella cheese
Thinly sliced pepperoni or Canadian bacon
Italian seasoning
1. Cut each pie crust into 3 or 3 1/2-inch circles, using a biscuit or cookie cutter.
2. For mini pizzas, spread pizza sauce on each small pie crust circle, sprinkle lightly with Italian seasoning, if desired, arrange 3 slices pepperoni on top. Sprinkle with cheese.
3. For mini poppers, spread sauce on one half of the pie crust circle, arrange 2 or 3 pepperoni slices on top of sauce and sprinkle with cheese. Fold each circle in half over filling.
4. Transfer pizzas and poppers to a baking sheet. Sprinkle poppers lightly with Italian seasoning, if desired.
5. Bake 12 minutes or until the poppers are light golden brown. Remove pizzas and poppers to a wire rack to cool slightly.
6. Serve with extra pizza sauce for dipping.
Note: For a nifty dipping sauce, combine pizza sauce and mozzarella in a small bowl and stir until mixed.
El’s Extraordinary Gorp
08/02/2004
4 cups Cheerio’s cereal
1 cup raisins
1 cup dried cranberries
1 cup yogurt covered raisins
1 cup salted or honey roasted peanuts
1 cup semi sweet mini chocolate chips
1/4 to 1/2stick butter or margarine, melted
(amount depends on your taste)
1. Combine cereal, raisins, cranberries, yogurt covered raisins, and peanuts in a large bowl and toss well.
2. Melt butter or margarine, pour over the cereal mixture and using a fork toss lightly until the mixture is coated.
3. Sprinkle the chocolate chips over cereal mixture and toss well. Store in a plastic bag or container.
4. Serve in ice cream cones, sugar cones, waffle cones, cups or bowls.
Pineapple Cheese Spread
07/30/2004
1 cup cottage cheese
2 to 3 tablespoons (1/3 less fat) cream cheese, softened
1 (8-ounce) can crushed pineapple, drained well
2 teaspoons lemon juice
Cocktail bread, crackers, fruit for dipping
1. Combine cottage cheese, cream cheese, pineapple and lemon juice in a food processor, cover and process until smooth. Chill.
2. Place spread in a small bowl, set in center of tray and surround with sliced fruit, cocktail bread, crackers.
Makes about 1 3/4 cups
Note: Prefer strawberry? Substitute fresh or frozen strawberries for the pineapple; Mandarin oranges for the pineapple and orange juice for the lemon juice; or fresh or frozen blueberries for the pineapple.
Alysha's Poutine (poo-teen)
07/12/2004
Frozen French Fries
2 cups gravy (brown flour in hot skillet, season with salt and pepper, add milk and whisk until blended and thickened)
1 to 1 1/2 cup shredded cheese or cheese curds.
1. Prepare fries according to package directions.
2. Prepare gravy.
3. To assemble poutine, place cooked crisp french fries on a platter, season with salt and pepper, sprinkle generously with cheese, and cover with gravy.
Note: Alysha tells us this is a popular dish in her home in Canada. Thanks, Alysha!
Baked Meatballs
05/24/2004
1 pound extra lean ground beef
3 tablespoons sour cream
2 tablespoons finely diced onions
1⁄2 cup chopped walnuts
1 or 2 garlic clove, crushed and minced
Salt and pepper
1. Heat oven to 400-degrees.
2. Combine beef and sour cream in a bowl and mix until well blended. Add onion, walnuts and garlic and mix well.
2. Using a cookie scoop or teaspoon, form meatballs and place on a baking sheet.
3. Bake for 15 minutes or until browned.
4. Serve with your favorite dipping sauce, or make a sauce by mixing together sour cream, mayonnaise and Catalina salad dressing, or combine mayonnaise and ketchup and add a tish of cayenne.
Tami Norgard's Curried Squash Soup
04/28/2004
2 packages frozen squash
4 cups vegetable broth
1 clove minced garlic
2 teaspoon curry
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sliced almonds
In soup pot, mix all ingredients except almonds. Bring to boil, reduce heat, then simmer for 20 minutes. Add sliced almonds just before serving.
NOTE: This soup may also be made with fresh squash (cooked and pureed). Since that increases the preparation time by 45 minutes and tastes the same as with frozen, Tami suggests that you opt for this quicker version.
Bean Cakes
04/21/2004
2 slices whole wheat bread, crusts removed, torn into pieces and processed into bread crumbs
3 tablespoons fresh cilantro leaves
3 garlic cloves, smashed and minced
1 (15-ounce) can black beans, rinsed and drained
1 small can chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 egg
1 avocado, seeded and peeled
1 tablespoon lime juice
1 roma tomato, chopped
1. Place bread crumbs into a large bowl and set aside.
2. Combine cilantro, garlic, beans, chipotle pepper, 2 teaspoons of the adobo sauce, and cumin in the bowl of a food processor, cover and process until beans are coarsely chopped and mixture begins to pull away from side. Lime juice may be added if too thick (remember you are making patties). Transfer mixture to the bread crumbs in bowl. Add egg and mix well. Shape into 1⁄2-inch thick patties.
3. Heat oil in skillet over medium to medium high heat. Place patties into skillet and cook for 8 to 10 minutes, until patties are heated through, turning once.
4. To make the avocado topping, combine avocado and lime juice, salt and pepper in a food processor and pulse until almost smooth (chunky is good). Transfer to a bowl and add tomatoes. Stir to mix. Spoon onto each pattie and serve.
English Pea Salad
04/13/2004
1 (16-ounce) package frozen green peas
3 or 4 hard-boiled eggs, chopped
1⁄2 cup chopped celery, optional
1⁄2 cup chopped onion
1⁄2 cup mayonnaise (more if needed)
1⁄2 to 1cup shredded cheddar cheese
Grape or cherry tomatoes, sliced
1. Combine peas, celery and celery in a bowl and toss to mix. Add chopped eggs and gently toss.
2. Add mayonnaise and half of the cheese and stir to mix.
3. Arrange lettuce leaves on small platter, transfer pea salad onto lettuce, sprinkle with remaining shredded cheese and garnish with sliced cherry or grape tomatoes.
The Red Bear’s Beer Battered Coconut Shrimp
04/06/2004
2 cups Honey-Weiss beer
2 cups flour
3 eggs, whipped
1 tablespoon baking powder
1 cup flour for dredging
1 cup coconut for dredging
1 pound (16-20) shelled and deveined shimp, tails left on
1. Combine beer, 2 cups flour, whipped eggs and baking powder in a bowl and mix thoroughly with a wire whisk. There should be no lumps in batter.
2. Place 1 cup flour in a small bowl and place coconut in a small bowl. Using proper breading procedure, place shrimp in flour, then dip into the beer batter, and then press into the coconut to coat well.
3. Place in hot oil in a deep fryer or heavy skillet and cook for about 3 minutes, turning the shrimp half way through the cooking process.
4. Remove shrimp, when done, to a plate. Serve with orange dipping sauce (Recipe below).
Orange Dipping Sauce
04/06/2004
(Great with The Red Bear’s Beer Battered Coconut Shrimp)
1 (16-ounce) bottle orange marmalade
1 tablespoon Dijon mustard
1 ounce horseradish
1 ounce Honey-Weiss beer
Combine all ingredients and mix thoroughly with a wire whip. Serve with Coconut Shrimp.
Carrot Cheese Soup
03/24/2004
2 ounces butter
1/4 cup flour
2 cups chicken or vegetable broth
1 1/4 cup milk or cream
1 cup finely chopped carrots
1 cup shredded cheddar cheese
1/2 cup sherry
Salt and pepper
1. Melt butter in large pan, sprinkle in the flour and cook, whisking constantly for 1 minute.
2. Remove the pan from the heat and gradually whisk in chicken broth.
3. Return to the heat and bring to a boil, stirring constantly, reduce to a simmer and cook for 3 to 4 minutes, until the soup is thickened & smooth.
4. Add the grated carrots and simmer for 3 minutes. Stir in cheese. When cheese melts, season to taste with salt and pepper.
5. Ladle the soup into warmed soup bowls and serve immediately with crusty bread. Or garlic crouton on top.
Honey Creole Shrimp
03/02/2004
2 tablespoons soy sauce
2 tablespoons honey
1 pound large peeled shrimp
Creole seasoning and Mayonnaise
1. Combine soy sauce, oil and honey in a bowl and whisk. Pour over shrimp. Cover loosely, refrigerate and marinate for 30 minutes.
2. Drain shrimp, discard marinade, and grill, broil, or fry shrimp until pink.
3. For a dipping sauce, combine mayonnaise or ranch dressing with Creole seasoning.
Super Bowl Dips and Spreads
01/29/2004
Blue Cheese Dip
1 cup mayonnaise
1/2 cup sour cream
1 package crumbled blue cheese
4 tablespoons finely chopped parsley
2 tablespoons finely chopped onions
1 teaspoon lemon juice
1 tablespoon winte wine vinegar
1 tablespoon finely chopped garlic
salt and pepper and cayenne
North Dakota Caviar
1 (16-ounce) can black beans, drained and rinsed
1 (9.5-ounce) jar corn relish
4 tablespoons freshly made salsa
1 teaspoon lime juice
1 to 4 dashes Tabasco
Red Salsa
1 (14.5-ounce) can diced tomatoes & Green chilies
1 small finely chopped onion
4 roma tomatoes, halved, seeded and finely diced
1 seeded and finely diced jalapeno (or canned chiles)
2 tablespoons chopped fresh cilantro
Juice of 1/2 to 1 lime
1. Blue Cheese Dip for Wings: Combine all the ingredients in a medium bowl and mix well. Refrigerate until ready to serve
2. North Dakota Caviar: Combine beans and corn relish in a medium bowl and mix well. Add lime juice, salsa, and Tabasco. Stir well. Refrigerate for at least 1 hour to allow flavors to blend. Serve with tortilla chips or corn chips. (If you like black beans, add 2 cans!)
3. Red Salsa: Combeine canned tomatoes and green chiles, onion, tomatoes, jalapeno, cilantro and lime juice in a small bowl. Stir to mix well. Cover and refrigerate for at least an hour to allow flavors to blend.
Alysha's Triangles
01/28/2004
1 package flour tortillas
Butter, room temperature
Cinnamon Sugar (combine 3/4 cup sugar & 2 tablespoons cinnamon and shake until blended)
Shredded cheddar cheese
Shredded Monterey Jack cheese
Sliced pickled jalapeno pepper slices, mild or hot
1. Cut tortillas into wedges (fourths)
2. Coat all of the wedges lightly with butter and Place on a cookie sheet.
3. Coat half of the buttered wedges GENEROUSLY with cinnamon sugar.
4. Sprinkle remaining buttered wedges generously with cheese. Sprinkle taco seasoning or cajun spice, if using, over the cheese and top with pepper slices.
5. Bake in a 350-degree oven for about 10 minutes, but watch carefully. The Cinnamon sugar coated triangles will turn a dark brown and bubble slightly. The cheese triangles will bubble.
Barbecue Beef Appetizer
01/27/2004
1/2 tablespoon butter or oil
1 finely chopped onion
1/2 finely chopped green bell pepper
1 (12-ounce) bottle barbecue sauce
1/8 to 1/4 cup grape jelly
2 tablespoons bourbon, optional
2 tablespoons brown sugar, optional
salt and pepper to taste
Cayenne pepper or Tabaxco, optional for heat
2 pounds extra lean ground round steak, cooked well and drained
1. Heat butter or oil in a large saucepan over medium heat. Add onions and peppers and saute until tender. Add barbecue sauce and jelly. Stirring, cook until jelly melts and all ingredients are well blended. Add brown sugar and bourbon, if using. Season mixture with salt and pepper and cayenne pepper, if using.
2. Add cooked and drained ground beef to the sauce and simmer for 30 minutes. Add more barvecue sauce if necessary.
3. If serving on a buffet, pour into a crock-pot or chafing dish to keep warm.
4. Serve with warm cocktail buns and mustard.
Sausage Stuffed Mushrooms
1 pound ground Italian sausage, cooked and drained
1 teaspoon oil
1 cup finely diced onion
1/2 teaspoon red pepper flakes
salt and pepper
6 to 8 ounces cream cheese, cubed and softened
Mushrooms of choice, stems removed
1. Heat oil in large skillet over medium high heat and saute onions and red pepper flakes until onions are translucent. Season with salt and pepper.
2. Add sausage to onions and peppers and cook, stirring, for 5 minutes. Add cream cheese to the meat mixture and cook, stirring, until well blended. Remove from heat.
3. Fill mushroom caps with meat mixture, sprinkle with Parmesan cheese and sprinkle lightly with paprika. Place filled caps on broiler pan and broil for 5 minutes or until tops are golden brown.
Note: The Italian sausage may be hot or mild, your choice! Enjoy
Buffalo Wings
01/26/2004
4 pounds chicken wings, jointed and tips discarded
Salt and pepper to taste
Oil for frying
1 stick butter
1/4 to 1/2 cup red hot sauce
1 tablespoon white vinegar, optional
1. Heat the oil to 375-degrees in a deep-fat fryer.
2. Season wings on all sides with salt and pepper to taste. Cook the wings in the hot oil in batches, without overcrowding in the fryer. Fry to a golden brown, about 8 minutes. Remove wings with a slotted spoon to a paper towel to drain.
3. Melt the butter in a small saucepan and add the hot sauce and vinegar, if using. Dip wings into the sauce or place wings in sauce, stir, and toss to coat.
4. Place wings on a platter and pour sauce over the wings, coating well.
Hot Wing Variations: Marinate wings in hot sauce overnight, coat lightly with Bisquick seasoned with cayenne, herbs or spices, and deep fry as above; or marinate overnight in barbecue sauce, whiskey and brown sugar, and bake in marinade for 45 minutes, remove from marinade, and broil under broiler for 3 to 5 minutes.
Sufferin’ Succotash Soup
01/07/2004
4 cups chicken broth
1 cup water
1 or 2 cups frozen baby green peas
2 cups frozen extra sweet corn
1⁄2 to 1 cup finely chopped carrots
1 cup mini shells pasta
2 to 3 tablespoons chopped parsley
1/4 to 1/2 cup sweet white wine
Salt and pepper
1. Combine broth and water in a soup pot and ring to a boil. Stir in the carrots and cook for 3 minutes.
2. Add the corn and pasta and season with salt and pepper. Cook for 2 minutes. Stir in the peas and parsley. Add the wine and cook for 3 to 5 minutes, until pasta is al dente..
3. Ladle soup into individual bowls and place a dollop of unsweetened whipped cream in center or serve with a small pitcher of cream for everyone to add desired amount.
Crescent Pecan Snacks
01/06/2004
4 rashers cooked, drained, and crumbled bacon
1/2 cup shredded cheddar cheese
1/2 cup sliced salad olives, chopped
1/2 teaspoon dry mustard
2 tablespoons butter, softened
2 tablespoons chopped parsley
1 cup chopped pecans
1 (8-ounce) can refrigerated crescent rolls
1. Very lightly spray cookie sheet with nonstick coating and preheat oven to 375-degrees.
2. Spread chopped pecans on a cutting board, cutting sheet or tea towel. Remove dough from the can. Do NOT unroll. Place roll on top of the chopped pecans and while pressing gently, roll the dough in the pecans to coat well.
3. Using a serrated knife, slice dough into slices about 3/4-inch thick. Place on cookie sheet.
4. Transfer any leftover chopped pecans to a small bowl and add bacon, cheese, olives, dry mustard and olives. Mix well. Season to taste with salt and pepper.
5. With nonstick coating, spray the back of a tablespoon measuring spoon and make an indentation in center of each slice. Top each slice with a scant tablespoon of bacon and cheese mixture.
6. Bake for about 10 minutes or until golden. Cool slightly, transfer to a serving platter or board, sprinkle with paprika, garnish with parsley. Makes about 15 snack rounds.
Holiday Recipe - Garlic Cheese Bread
12/25/2003
1 stick unsalted butter, room temperature
1/2 cup grated pecorino Romano cheese
1/4 cup finely chopped fresh Italian parsley
2 garlic cloves, minced, or garlic spread
1 14-inch-long loaf Italian or French bread, halved lengthwise
1. Combine butter, cheese, parsley and garlic in medium bowl and mix to blend well. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
2. Preheat oven to 500-degrees. Place bread, cut side up, on baking sheet. Spread butter mixture evenly over cut sides of bread. Bake until topping is golden brown and bread is heated through, about 5 minutes.
3. Cut bread crosswise into 2-inch-wide pieces. Serve immediately.
Holiday Medallions
12/09/2003
1. Combine in a bowl and mix well:
4 finely minced garlic cloves
1 tablespoon finely chopped herbs
1/2 cup balsamic vinegar
4 tablespoons honey
2 to 3 tablespoons olive oil
1 heaping tablespoon Dijon mustard
Pinch of red cayenne pepper, optional for heat
Sea Salt and freshly ground pepper
2. Preheat oven to 350-degrees.
3. Slice 2 pounds pork tenderloin into 1-inch thick medallions or ask meat cutter to cut the medallions for you.
4.Heat 1 tablespoon oil in skillet over medium high heat until hot. Arrange pork medallions in a single layer in the skillet, season with salt and pepper, and sear for 1 minute, turn the meat, season second side of meat with salt and pepper, and sear for 1 minute, until lightly browned.
5. Transfer the slices in one layer to a shallow baking dish. Pour the liquid mixture over the slices and turn to coat the medallions.
6. Roast in preheated oven for about 10 minutes, until cooked to desired doneness.
7. To serve, spoon holiday couscous onto a serving platter, arrange medallions along side of couscous, drizzle juice from pan onto the meat and lightly on the couscous.
Note: Holiday Couscous: Prepare couscous according to pacakage directions, add 1/2 to 1 cup sauteed minced green and red bell peppers, and toss well.
Nutty Ideas
12/05/2003
Nutty Idea #1
Savory Walnuts
Spread 1/2 pound of walnut halves in a shallow baking pan, drizzle 1 tablespoon olive oil over the nuts, sprinkle with 1 teaspoon each dried basil, dried thyme, and garlic salt.
2. Stir to coat and spread back into a single layer. Bake for 10 to 15 minutes, stirring once, or until nuts are toasted.
3. Cool slightly, transfer to a decorative bowl and serve!
Or make them up to 1 week in advance!
Nutty Idea #2
Sweet Crunchy Almonds
1. Place 1/2 pound whole almonds in a nonstick skillet over medium high heat. Shake to toast almonds.
2. Add 1 tablespoon butter to the skillet of nuts and stir to melt and coat almonds.
3. Sprinkle 1/2 cup sugar over the almonds, and cook, stirring frequently, until sugar melts and starts to harden around the nuts.
4. Transfer the nuts to a paper plate or on a sheet of parchment paper to cool, breaking up large clumps of nuts.
5. When cool, transfer to a decorative serving bowl.
May be made up to 1 week in advance.
Shrimp Teriyaki
12/04/2003
1/3 cup lemon juice
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons brown sugar
4 minced garlic cloves
1/2 teaspoon pepper
Rashers of bacon, cooked lightly and drained well
1 pound shrimp
1. In a glass bowl, combine lemon juice, soy sauce, oil, sugar, garlic, and pepper, and mix well with a whisk or hand mixer.
2. Wrap a strip of bacon around each shrimp, securing with a toothpick or by tucking end of bacon under the wrapped bacon. Place wrapped bacon into a shallow baking dish and pour the marinade over the shrimp. Cover and refrigerate for 1 hour or up to overnight, turning twice.
3. Place shrimp on foil lined baking pan and bake in a 450-degree oven for 5 minutes or until bacon is crisp, turning once. Serve Hot!
Holiday Pepper Spread
12/03/2003
2 (8-ounce) packages cream cheese, softened
4 tablespoons lemon juice, divided
1 to 1/2 cups diced bell peppers, (a mixture of the red, green, and yellow bell peppers)
2 tablespoons finely minced white onion
1 tablespoon creamy horseradish, more to taste
1 teaspoon Worcestershire
Salt and pepper
Dry Herb seasoning mix (such as dried basil, pesto seasoning, Italian seasoning, etc,)
Shredded Parmesan
1. In a mixing bowl, combine cream cheese and 2 tablespoons lemon juice and beat with an electric mixture until fluffy and smooth.
2. Add remaining lemon juice, onion, horseradish, Worcestershire, salt and pepper, and dried seasoning mix. Mix well.
3. Add Parmesan to taste and mix until blended.
4. Place in a decorative bowl, garnish with red, green, and yellow diced peppers, and serve with crackers, bread rounds, cocktail bread, or crostini.
Asparagus in a Blanket
12/02/2003
1 bunch asparagus with ends trimmed, blanched
(or fresh green beans, trimmed and blanched
or green onions, trimmed and washed)
1 pkg. refrigerated pie pastry, room temperature
1/2 pound deli-style ham, sliced
and cut into 3/4-inch wide strips
Butter at room temperature for brushing
Sesame seeds, Kosher salt, Italian seasoning, etc.
1. Lay pastry out on cutting board, cut into 1-inch wide strips and then cut the strips in half.
2. Lay ham strip on top of pastry strip, position asparagus on the end and roll the pastry strip around the asparagus so that is curls round and round.
3. Arrange the pastry wrapped asparagus on a cookie sheet. Using a pastry brush, brush the pastry generously with butter.
4. Sprinkle each pastry wrapped asparagus with sesame seeds, sunflower seeds, Kosher salt, Italian seasoning, Parmesan cheese, etc.
5. Bake in a 400-degree oven until pastry is golden. Serve warm with favorite dipping sauce.
Fruits N’ Franks
12/01/2003
1 cup apricot preserves
1/2 cup fresh or bottled lemon juice
1 tablespoon cornstarch
1 teaspoon ground cinnamon
Cayenne Pepper or Tabasco to taste, optional
1 (8-ounce) package Li’l Smokies
(or cocktail weiners or sliced smoked sausage)
1 (8-ounce) can pineapple tidbits, drained
1 small can mandarin oranges, drained
1 large red apple, cored and cut into chunks
1. In a saucepan, combine preserves, juice, cornstarch, cinnamon, and pepper if using. Whisk to blend and cook over medium high heat until slightly thickened.
2. Stir into the mixture, the weiners and pineapple and continue cooking until heated through.
3. Just before serving, stir in apple and oranges and cook just until they are heated through.
4. Serve hot with cocktail picks, toothpicks or cocktail forks.
Note: For a time saver, prepare this the day before your party, cover, refrigerate and reheat just before the guests arrive!
Lyn’s Optimist’s Soup
11/27/2003
2 to 3 tablespoons butter
2 cups sliced or chopped celery
2 cups chopped onions
2 cups shredded or chopped carrots
1⁄2 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1⁄2 teaspoon salt or to taste
1⁄2 teaspoon ground pepper or to taste
2 cups turnkey broth
2 cups shredded or chopped cooked turkey
1 1⁄2 to 2 cups uncooked egg noodles
1 dry or 2 fresh bay leaves
1. Melt butter in large soup kettle over medium heat. Stir in celery, onions and carrots and saute until vegetables are soft, but not overcooked. Add a little water if necessary. Add thyme and parsley.
2. Slowly add turkey broth to the vegetable mixture and mix well. Stir in the turkey and bay leaf. Cover and simmer for 20 to 30 minutes.
3. Add noodles and simmer for 10 minutes. Season to taste with salt and pepper. Discard bay leaf.
Garnish individual servings with a dollop of savory whipped cream and sliced green onions or parsley. Serve with biscuits, cornbread, or crackers, cranberry relish, and iced tea! Makes 8 to 12 servings.
Potato Asparagus Soup
11/04/2003
2 baked potatoes, cooled, peeled, sliced
1/2 pound asparagus spears, blanched and sliced
4 cups chicken broth
1/4 to 1/2 cup half & half or sour cream
Parmesan cheese
1. Place potatoes in saucepan over medium high heat and add enough chicken broth to cover, about 2 cups. Bring to a simmer and turn off heat. Season with salt and pepper to taste.
3. Using a hand blender (or in blender), blend the potatoes, asparagus, and broth until smooth. Add enough of the remaining chicken broth to reach a desired consistency.
4. Ladle soup into individual soup bowls and sprinkle with shredded Parmesan cheese.
Alysha’s Peppermint Patties Bars
10/17/2003
One (19 or 20-ounce) brownie mix (9x13-inch pan)
1 (13-ounce) peppermint patties, unwrapped
1 cup mini semi-sweet chocolate chips
2 tablespoons light corn syrup
2 tablespoons milk
Chopped nuts, optional
1. Prepare brownie mix according to package directions.
2. Spread half of the batter in a lightly greased 9x13-inch pan. Arrange 24 of the peppermint patties over the batter in a single layer (4 across and 6 down).
3. Carefully spoon remaining batter over the patties. Smooth the surface. Bake the brownies following the package directions.
4. While the brownies are baking, combine the remaining three (3) peppermint patties (quartered), chocolate chips, Karo syrup and milk in a small saucepan. Cook, stirring, over medium heat until chips and patties are melted, smooth, and shiny.
5. Evenly spread the warm chocolate mixture over the warm brownies, sprinkle with chopped nuts if desired.
6. Cut brownies into bars so that each bar has a peppermint pattie in the center.
Apple Sunbutter Dip
09/29/2003
1 (8-ounce) package cream cheese
1⁄4 cup brown sugar (packed)
1⁄2 cup Marshmallow fluff
1⁄2 cup SumButter
1 cup sunflower seeds
Combine all the ingredients except the sunflower seeds in a bowl and beat with a mixer until smooth. Stir in the sunflower seeds. Serve with Sliced apples.
Hearty Chicken Salad
09/22/2003
1 can whole potatoes or 4 cooked small red potatoes, quartered
1⁄2 to 1 cup mini carrots
1⁄2 small red onion, quartered and sliced
Grape tomatoes
Black olives
Green olives
Vegetables of your choice
Lettuce, washed, dried and torn into bite-size pieces
2 wings and 2 legs of rotisserie chicken
1/2 cup olive oil 1 tablespoon Dijon mustard
3 to 4 tablespoons red wine vinegar or lemon juice
1 teaspoon minced garlic
1⁄2 teaspoon dried herbs of choice (such as fines herbs, Italian blend, or thyme)
Sea salt and fresh black pepper
1. Place lettuce on plate, arrange chicken pieces in a line in the center of the lettuce. On either side of the chicken arrange carrots, potatoes, tomatoes, olives, and any other vegetables that you like on a hearty salad. Make sure you arrange all ingredients in lines paralell to the chicken. Sprinkle onion on the salad. Season lightly with salt and pepper.
2. To make the salad vinaigrette, combine oil, vinegar or juice, garlic, herbs, salt and pepper in a small bowl and whisk until thoroughly mixed. Drizzle lightly over the salad and serve on the side.
Note: A bread roll or toast goes well with this salad.
American Fries
09/10/2003
1 (32-ounce) package frozen French fries
1 to 1 1/2 cups shredded Cheddar or Colby Jack Cheese
1 bunch green onions, thinly sliced
1/2 cup cooked crumbled bacon
cayenne pepper, optional
salt and pepper to taste
Ranch dressing or blue cheese dressing for dipping
1. Spread French fries in a single layer on a large cookie sheet or baking pan and cook in the oven according to the package directions.
2. Remove fries from oven, season to taste with salt and pepper. Sprinkle with cheese, onions, and bacon. Top with another thin layer of cheese.
3. Return to oven and bake for about 5 minutes, or until cheese melts. May also broil the cheese topped fries for 1 or 2 minutes, just to melt and brown the top.
4. Serve with dressing of choice for dipping.
Berries and Cream
09/05/2003
1⁄2 cup orange juice
1 to 2 tablespoon fresh lemon juice
4 tablespoons sugar, or increase or decrease to taste
1 pint blueberries, washed and dried
6 strawberries, hulled and sliced
1 cup sour cream
1 teaspoon vanilla
Crepes
(we used ready-to-use crepes from produce department)
Confectioners’ sugar
1. Combine orange juice, lemon juice and 2 tablespoons sugar in a saucepan and stir to blend. Bring to a boil and cook until mixture thickens to the consistency of syrup.
2. Remove from heat and add blueberries to the syrup. Stir gently to coat the berries.
3. Combine sour cream vanilla and remaining 2 tablespoons sugar in a bowl and beat with a whisk until creamy and smooth.
4. Arrange crepes on a plate, folded in fourths, top each with a generous spoonful of blueberries and syrup, spoon also between crepes and in center of plate. Spoon a dollop of sour cream mixture on top of each pile of blueberries including the center.
5. Garnish plate decoratively with sliced strawberries and mint. Dust with confectioners’s sugar.
Hot Zita Salad
09/03/2003
1⁄2 pound zita pasta, cooked and drained
1 bunch asparagus, cut 2-inches below tips and stalks reserved for another use
1 or 2 tablespoons olive oil
1⁄2 pound cooked ham (leftover ham works well), cubed
1 small onion, chopped
Pinch of red pepper flakes, optional
1 cup chicken broth
Salt and pepper
1 large tomato, seeded and chopped
1⁄2 cup shredded Parmesan
Grape tomatoes for garnish
Crusty bread for serving
1. Heat oil in skillet, add onion and saute until golden brown. Stir in ham, add pepper flakes, and cook until heated through.
2. Add broth, season with salt and pepper, asparagus tips, and cook until liquid starts to reduces.
3. Stir in tomatoes. Transfer to a large serving bowl.
4. Add cooked and drained pasta to the vegetable and ham mixture and toss to mix. Sprinkle with Parmesan, toss, and garnish with grape tomatoes and serve with bread and additional Parmesan.
Variation: Add a few sliced black olives.
Individual Pizzas
09/01/2003
2 small pizza crusts, such as Boboli crusts, Foccocia,
pre-baked refrigerated crusts
1 cup shredded lettuce (I used iceberg)
1 large tomato, seeded and diced
1⁄2 white onion, thinly sliced and separated into rings
1⁄2 cup shredded or chopped carrot
1⁄4 to 1⁄2 cup peeled, seeded, and diced cucumber, optional
1⁄2 small can sliced black olives or green olives
1 or 2 tablespoons balsamic vinegar
1 or 2 tablespoons extra virgin olive oil
Dried Italian seasoning to taste
Freshly ground or cracked pepper
Light cream cheese for one
Parmesan cheese
1. Preheat oven to 450-degrees. Place pizza crusts on cookie sheet.
2. Combine lettuce, tomato, onion, carrot, cucumber if using, olives, vinegar, oil, and Italian seasoning in a bowl and toss to coat. Season with salt and pepper to taste.
3. On one pizza crust, spread light cream cheese.
4. With tongs, place the lettuce mixture on top of crusts leaving 1⁄2- to 1-inch border. Sprinkle with Parmesan cheese and/or Colby Jack.
5. Bake for 10 to 15 minutes, until hot and cheese melts.
Drew’s Birthday Dip
08/27/2003
3 tablespoons orange juice
1/2 cup powdered sugar
1 vanilla sugar packet or 1 teaspoon vanilla
1/2 container of Ricotta cheese (part-skim)
Variety of fruit such as apple wedges and pear wedges, and cubed cake such as Angel Food cake or Pound cake.
1. Combine orange juice and powdered sugar in a bowl and mix with a whisk. Add vanilla sugar or vanilla and mix well.
2. Add this mixture to the ricotta cheese and carefully mix until creamy and smooth.
Toasted Cheese Sandwiches
08/22/2003
Sandwiches:
Dijon mustard (Sweet/Hot is best)
Softened butter, spread, or margarine
4 to 6 slices Bavarian Rye bread, or favorite rye bread
8 to 12 slices Vermont white cheddar cheese, sharp cheddar cheese, swiss cheese, gruyere cheese
8 to 12 slices deli pastrami (thinly sliced)
Purchased thinly sliced Bread and Butter pickles or homemade pickled cucumbers (sweet or dill)
Homemade Refrigerator Pickles:
1 English cucumber, very thinly sliced
1 teaspoon kosher salt
1/4 cup white wine vinegar
2 to 4 tablespoons sugar
2 teaspoons finely chopped fresh dill
1 teaspoon dijon mustard
1/8 teaspoon prepared horseradish, optional
To prepare cucumbers if using:
1. Place cucumbers in a colander and sprinkle with salt. Place colander in sink or in larger bowl. Toss to coat. Let stand for 10 minutes, toss, rinse, and spread on paper towels to dry.
2. Combine vinegar, sugar (more for sweeter), dill, mustard, and horseradish (optional) in a mixing bowl and whisk to blend. Add dried cucumber slices and toss well to coat.
3. Cover loosely, refrigerate for 1 to 12 hours.
To prepare sandwiches:
1. Spread one side of each slice of bread with butter and the other side with Dijon mustard. Cut slices in half.
2. Heat skillet or griddle, place bread slices butter side down in skillet, and toast lightly.
3. Top each slice with cheese and pastrami (if using meat), and cook until bread is toasted and cheese starts to melt.
4. Remove sandwiches from skillet, place on platter, top each with pickles or pickled cucumbers. (Diced tomatoes and green onions may be used.)
5. Garnish platter with dill sprigs and serve immediately.
Grilled Lime Shrimp
08/08/2003
1 pound large shrimp, shelled and deveined
1/3 cup olive oil
4 tablespoon lime juice
2 tablespoons tequila, rum, orange juice, or herbs
Mayonnaise
1. Combine oil and lime juice in a glass bowl and season with salt and pepper.
2. Add the shrimp, cover, and refrigerate for 1 hour.
3. Combine tequila or herbs and mayo and beat with a whisk to blend.
4. Grill or broil the shrimp until pink and cooked through. Serve with mayonnaise mixture.
Feta Bruschetta
08/07/2003
1 loaf crusty bread,
sliced 1⁄2-inch thick
Garlic clove or paste
Olive oil
1/4 cup butter
3 cups chopped or quartered Portobello mushrooms
Green onions
1/2 cup basil strips
1 cup soft feta
Basil, cut into strips
1. Toast bread in a single layer on baking sheet.
2. Brush bread with garlic while hot and drizzle lightly with oil.
3. Heat oil and butter in pan and sauté onions and mushrooms for 3 minutes.
4. Remove from heat, add basil, season with black pepper.
5. Spread feta on toast, add arugula, top with mushroom mixture. Serve immediately.
6. Make bruschetta at last minute for best results – bread can get soggy and toppings can dry out.
Mini Sandwiches
08/06/2003
1 loaf crusty French or Italian bread, sliced
Deli ham, sliced 1⁄4-inch thick
1⁄2 bunch green onions, finely chopped
1 or 2 tablespoons salt free ketchup
1/2 cup Mayonnaise
1⁄4 pound cheddar cheese, cut to size of the bread
1⁄4 pound Provolone, cut to size of the bread
Spring greens
Sliced “stacker style” pickles
1. Combine onions, mayonnaise, and ketchup in a bowl and mix well.
2. Slather mixture on one side of each slice of bread. On one slathered side of bread layer ham, cheese, spring greens, pickles and top with second slice of bread.
3. Cut each sandwich in half, gently press, secure each half with half with a toothpick and arrange nicely on a platter. Garnish with with grape tomatoes or parsley if desired.
Parmesan and Basil Spread
08/05/2003
1 cup low fat cream cheese, softened
1/2 to 1 cup finely grated parmesan
2 tablespoons capers, rinsed and coarsely chopped
2 tablespoons chopped basil
1. Combine cheeses in a bowl and beat until creamy and smooth. Stir in the capers and basil and mix well. Season with pepper. Refrigerate for 1 hour to allow flavors to blend.
2. Toast bread slices until golden.
3. Spread the cheese mixture onto the toasts.
Variation: Cut mini pitas in half, lightly toast, and spread with mixture.
Pear and Blue Cheese Pitas
08/04/2003
2/3 cup blue cheese
1/3 cup cream cheese
2 teaspoons brandy
1 large pear
1/2 cup chopped walnuts
1/2 lemon
chives for garnish, if desired
Mini pitas
1. Combine blue and cream cheese in a bowl and beat with a whisk. Whisk in brandy. Season with pepper. Stir in the pears and walnuts and mix until blended.
2. Coat inside of pita with butter if you wish. Stuff small lettuce leaf or fresh spinach leaves into the pita. 3. Spoon the pear cheese mixture into the pita. Garnish with freshly ground black pepper and chives.
Shrimp and Pico De Gallo
07/23/2003
1 (16-ounce) container of Juano’s pico de gallo, well drained
1 pound refrigerated or frozen cooked shrimp
4 green onions, thinly sliced
1/4 cup sliced green olives
1 small can sliced black olives
Mayonnaise, whipped
Chop the shrimp and place in a bowl. Add onions, green olives, and black olives in a bowl and mix well. Stir in just enough mayonnaise to reach a spread like consistency. Stir in the drained pico de gallo and mix well.
Avocado Salsa
07/18/2003
2 ripe avocados, peeled, seeded, and diced
1/2 red or sweet onion, diced
1 1/2 to 2 cups spicy V-8 juice or tomato juice
1/2 cup Alessi white balsamic vinegar
1 tablelspoon chipotle paste (mash canned chipotle peppers to paste consistency)
1 lime
Garlic salt and pepper
1/2 cup chopped fresh cilantro leaves
1. Combine avocados, onion, tomatoes, and V-8 juice in a bowl and toss with a wooden spoon.
Gently stir in the chipotle paste, lime juice, garlic salt and pepper.
2. Stir in the cilantro and serve with chips or as a topping for fish or chicken.
Pineapple Salsa
07/17/2003
1 tablespoon oil
1 large can pineapple slices, drained, juice reserved
1 red or green bell pepper, seeded and finely chopped
Juice of 1 navel orange
Juice of 1 small lime
1/2 teaspoon orange zest
1/4 teaspoon lime zest
1 garlic clove or dash of garlic salt, optional
1. Heat oil in stovetop grill pan, place pineapple slices in pan, and cook until browned on both sides, 3 minutes. Remove from pan and cool.
2. Dice the pineapple, place in a bowl, and add bell pepper, orange juice and lime juice. Toss well.
3. Add the orange and lime zest to the salsa, toss, and all to sit for 15 minutes before serving. Add a small amount of the pineapple juice if more juice is needed
4. Serve with chips as a dip or serve on grilled swordfish or tuna for an entrée.
Homemade Pico de Gallo
07/16/2003
6 firm ripe tomatoes, seeded, and finely diced
1/2 cup finely diced onion
2 small jalapeno peppers, seeded and finely diced
1/4 cup chopped cilantro leaves
2 to 4 tablespoons lemon juice
1/2 teaspoon garlic salt
Pinch of red cayenne pepper
1. Combine all ingredients in a mixing bowl and toss well.
2. Serve immediately with warm tortilla chips.
Cherry Cheese Spread
07/14/2003
1 (8 ounce) package 1/3 less fat cream cheese
4 heaping tablespoons dried cherries (coarsely chopped)
1 (8-ounce) can pineapple tidbits, drained, chopped and juice reserved
Sugar to taste, optional
1. Beat cheese, add just enough reserved pineapple juice to bring the cheese to a creamy consistency.
2. Add pineapple and cherries to the cheese and mix well.
3. Taste and add sugar if desired. Transfer cheese mixture to a small bowl.
4. Place bowl on a platter or plate and arrange crackers around the bowl.
Note: This creamy spread is easily served with crackers, cinnamon swirl bread, or muffins.
Easy Pasta Bean Soup
06/26/2003
2 to 4 sliced green onions
1 teaspoon olive oil
1 (14-ounce) can Italian flavored Tomato Sauce
1 (10-ounce) can of Cream of Tomato soup
Sugar, optional
2 (19-ounce) cans white beans, drained and rinsed
1/2 cup small elbow macaroni
Sour cream or Parmesan
1. Heat oil in a saucepan, add onions, and saute for 2 minutes.
2. Add the tomato sauce and tomato soup to the pan, stirring to mix well. Add 2 soup cans of water.
Stir in 1 tablespoon sugar if using.
3. Drain, rinse, and drain the beans, add to the soup, and stir well. Season with salt and pepper. Cover and cook for 20 minutes, stirring frequently, or until the pasta is tender but firm.
4. Taste and adjust seasoning. Serve warm garnished with sour cream or grated, shredded, or curls of Parmesan cheese.
Easy Shrimp Appetizers
06/23/2003
6 slices white sandwich bread
1/2 cup mayonnaise
Dash of cayenne pepper
Dash of garlic salt
2 green onions, finely chopped
1 (3 3.4-ounce) can shrimp drained
or 1 small package frozen cooked shrimp, thawed
1. Using a knife with a serrated edge, cut crusts from the bread slices. Cut each slice into four triangles by slicing from corner to corner.
2. Combine mayonnaise, cayenne pepper, and garlic salt in a small bowl and beat with a wire whisk. Add the onions and mix well.
3. Chop the shrimp (canned or thawed) and add it to the mayonnaise mixture. Mix well. Taste and adjust seasoning if necessary.
4. Spread the mixture evenly on the bread triangles. Place on cookie sheet or jelly roll pan and bake in a 375-degree preheated oven for 10 minutes or until the appetizers puff up and are golden brown. Serve warm.
Note: Combine just the mayonnaise, pepper, garlic salt, onions and shrimp in a bowl, mix well, and serve with Triscuits or bread rounds.
Brie Smothered in Pears
06/20/2003
1 6-inch round of Brie cheese
1 tablespoon butter or olive oil
2 ripe pears, cored and thinly sliced lengthwise
1/2 cup Craisins (dried cranberries)
1 tablespoon sugar
1. Heat oil or butter in a skillet, add pears and Craisinss. Saute just until the pears are crisp tender. Sprinkle with sugar and season with salt and pepper. Stir and cook just until sugar melts.
2. Cut top rind off the Brie round. Place Brie in center of 8x8-inch baking dish.
3. Pour the hot pears and Craisins over the brie, spreading evenly on top and around the brie.
4. Bake in a 350-degree oven for about 10 minutes, until brie is warm. Serve with Triscuits, crackers, or bread rounds.
5. Garnish with chopped mint or sprigs of mints if desired.
Sheldon Beef and Ale's Stuffed Hot Peppers
06/06/2003
Peppers such as jalapeno, Anaheim, Serrano
Hard Cheese such as Cheddar or Monterey Jack
Soft Cheese such as Cream Cheese
Pepperoni or ham, finely diced
Bacon (not thick sliced)
1. Wash peppers. Make a cut lengthwise down one side of the peppers. Carefully remove the seeds.
2. If using hard cheese, cut into semi-thick slices and place inside the peppers. If using cream cheese, spoon or pipe the cheese into the peppers. If using pepperoni or ham, spread on top of the hard or soft cheese.
3. With your hands, gently close the pepper seam by mashing it together.
4. Starting at the top of the pepper, wrap the bacon around the pepper all the way to the bottom and secure with a toothpick or wooden skewer.
5. Grill the peppers until the bacon is done.
Note:These marvelous appetizers may also be served as a main course by including savory rice and a salad to the menu!
Seafood Chowder
05/30/2003
1 can salmon, undrained
1 can whole baby clams, undrained
1 or 2 potatoes, peeled, cooked, and diced
1 to 1/2 cups light cream
(fat free half & half works well)
or canned evaporated skim milk
salt and white pepper
1. Flake salamon into coarse pieces.
2. Combine salmon, clams, and potato to a boil. Reduce heat, cover and cook slowly, stirring occasionally, for 10 minutes or until potato is tender.
3. Add the cream and reheat slowly to serving temperature. Season with salt and pepper.
Farmer’s Feta Appetizer
05/15/2003
6 or 7 ounces farmer’s cheese
2 to 3 ounces feta cheese, lightly crumbled
20 to 30 pitted green olives, chopped
5 pitted green olives, sliced
3 or 4 large pinches fresh thyme leaves or small pinch of dried thyme
Cayenne to taste
Thyme for garnish
1. With back of spatula or wooden spoon, mash farmer’s cheese against side of bowl until soft and smooth. Add the crumbled feta cheese and mix until thoroughly blended.
2. Add the chopped olives and thyme to the cheese mixture and mix well. Add a smidgen of cayenne or to taste --- you don’t want the cayenne to overpower the delicate cheese and thyme flavors.
Spoon the mixture into a serving bowl, sprinkle with fresh thyme, a few sliced olives, and serve with water crackers, toasted bread rounds, chunks of bread, or bagels.
Swordfish with Tomatoes and Peas
05/14/2003
2 Swordfish steaks
Salt and freshly ground black pepper
1 (8-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes with juice
1 teaspoon sugar, optional
1 (16-ounce) package frozen early june peas
2 or 3 tablespoons chopped parsley
Cooked rice or orzo
1. Sprinkle swordfish steaks on each side with plenty of salt and freshly ground black pepper. Place in a shallow ovenproof dish, in a single layer.
2. Combine tomato sauce, tomatoes, and sugar if using, in a saucepan and bring to a boil, stirring frequently. Stir in the frozen peas and parsley.
3. Pour the tomato and pea sauce over the swordfish, and bake in a preheated 375-degree oven, uncovered, for about 20 minutes, or until the fish is tender.
4. Serve the fish, sauce, and peas immediately straight from the dish.
Shrimp Hors d'ouevres
04/03/2003
1 pound cooked shrimp, cut in half lengthwise
1 loaf French or Italian Bread, sliced 1/2-inch thick
1/4 cup olive oil
1 teaspoon Creole or Cajun spice
2 garlic cloves minced or smashed
4-ounces light cream cheese
1/2 cup Gorgonzola or blue cheese
1 bunch green onions, thinly sliced
1/2 cup freshly grated Parmesan
1/4 cup chopped parsley
Lemon, thinly sliced and quartered
Rosemary for garnish
1. Preheat oven to 350-degrees. Place bread slices on a cookie sheet. Lightly brush with olive oil and sprinkle with Creole or Cajun spice. Bake until golden brown. Remove from oven and set aside.
2. Combine garlic, cream cheese, Gorgonzola, and green onions in a mixing bowl. Beat until smooth and fluffy.
3. Spread cheese mixture onto each piece of bread. Top with four shrimp halves. Sprinkle with Parmesan and parsley. Bake in oven just until warmed.
4. Slice a lemon into thin slices, quarter, and place quartered lemon slices in between shrimp. Garnish with Rosemary and a sprinkle of lemon
1. Preheat oven to 350-degrees. Place bread slices on a cookie sheet. Lightly brush with olive oil and sprinkle with Creole or Cajun spice. Bake until golden brown. Remove from oven and set aside.
2. Combine garlic, cream cheese, Gorgonzola, and green onions in a mixing bowl. Beat until smooth and fluffy.
3. Spread cheese mixture onto each piece of bread. Top with four shrimp halves. Sprinkle with Parmesan and parsley. Bake in oven just until warmed.
4. Slice a lemon into thin slices, quarter, and place quartered lemon slices in between shrimp. Garnish with Rosemary and a sprinkle of lemon
Cream of Mushroom Soup
03/18/2003
8 tablespoons butter
4 green onions, whites only, chopped
1 pound porcini, cleaned and medium diced
2 quarts beef broth
2 cups heavy cream or half & half or fat free half & half
1 tablespoon olive oil
1. Melt 4 tablespoons of the butter in a heavy pot over medium heat.
2. Add green onions, mushrooms, and season with kosher or sea salt. Cook, stirring often with a wooden spoon, until the mushrooms release water and begin to brown (about 10 minutes).
3. Puree mixture in a blender, food processor, or with a hand held blender (in batches). Pour puree through a sieve, pressing with the back of a wooden spoon or spatula. Discard solids.
4. Add the ream to the mushroom puree in the pot anc heat over medium heat until hot. Add 4 to 6 tablespoons of butter, 1 tablespoon at a time, whisking well after eah addition. Adjust seassnings. Keep soup warm over heat.
5. Garnish with sautéed diced mushrooms and whipped cream if desired.
Colcannon Soup
03/17/2003
4 tablespoons butter
2 cups shredded cabbage
1 1/2 pounds potatoes, peeled and cut into 1-inch pieces
1 pound leeks (white only), washed and chopped
1 quart chicken broth
Salt and white pepper to taste
1/8 teaspoon ground nutmeg
1 1/4 cups half-and-half
1/4 cup chopped fresh parsley
1. Melt butter over medium heat in a saucepan. Stir in cabbage, potatoes, and leeks, cover, and cook until slightly tender, 10 to 12 minutes.
2. Add broth and bring to boil. Cover, reduce heat to simmer, and cook until vegetables are soft, 15 minutes. Season soup with salt, pepper, and nutmeg.
3. Transfer to a blender or food processor and process in batches until smooth. (To make ahead, cover and refrigerate for up to 12 hours.) Return the puree to the same saucepan over medium heat and whisk in the half-and-half. Heat through over medium heat.
4. Ladle into bowls and sprinkle with parsley. Makes 6 Servings
Cream of Mushroom Soup
03-18-03
8 tablespoons butter
4 green onions, whites only, chopped
1 pound porcini, cleaned and medium diced
2 quarts beef broth
2 cups heavy cream or half & half or fat free half & half
1 tablespoon olive oil
1. Melt 4 tablespoons of the butter in a heavy pot over medium heat.
2. Add green onions, mushrooms, and season with kosher or sea salt. Cook, stirring often with a wooden spoon, until the mushrooms release water and begin to brown (about 10 minutes).
3. Puree mixture in a blender, food processor, or with a hand held blender (in batches). Pour puree through a sieve, pressing with the back of a wooden spoon or spatula. Discard solids.
4. Add the ream to the mushroom puree in the pot anc heat over medium heat until hot. Add 4 to 6 tablespoons of butter, 1 tablespoon at a time, whisking well after eah addition. Adjust seassnings. Keep soup warm over heat.
5. Garnish with sautéed diced mushrooms and whipped cream if desired.
Salmon Cakes
03-19-03
3 (6-ounce) cans salmon, drained
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, finely chopped
20 blades fresh chives, snipped
3 tablespoons fresh dill, finely chopped
1 teaspoon cayenne pepper sauce or dash of cayenne pepper
zest of 1 lemon
Juice of 1 lemon
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise
1/2 cup chili sauce
2 tablespoons minced capers or pickles
1. Combine salmon, cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper, and the zest of one lemon to the bowl. Combine the ingredients well with your hands.
2. Form 3-inch patties of salmon cakes 1-inch thick. In a skillet with oil heated, fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
3. Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
4. Combine mayonnaise, chili sauce and relish in a small dish.
To serve, place salmon cakes against prepared salad greens, 2 cakes per person and top with chili mayonnaise sauce. Makes 4 to 8 servings.
Swordfish with Pepper Relish
03-20-03
1 tablespoon grated lime zest
3/4 cup lime juice
3 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons honey
1 teaspoon salt
3⁄4 teaspoon pepper
2 to 4 swordfish fillets
Pepper Relish, recipe below
Cooked couscous, asparagus spears
1. Melt butter over medium heat in a saucepan. Stir in cabbage, potatoes, and leeks, cover, and cook until slightly tender, 10 to 12 minutes.
2. Add broth and bring to boil. Cover, reduce heat to simmer, and cook until vegetables are soft, 15 minutes. Season soup with salt, pepper, and nutmeg.
3. Transfer to a blender or food processor and process in batches until smooth. (To make ahead, cover and refrigerate for up to 12 hours.) Return the puree to the same saucepan over medium heat and whisk in the half-and-half. Heat through over medium heat.
4. Ladle into bowls and sprinkle with parsley. Makes 6 Servings
Irish Potato and Onion Soup
03/04/2003
2 bunches green onions, trimmed, cut crosswise to separate white from greens, chop white parts, reserve green tops
4 tablespoons sunflower oil
1 yellow onion, chopped
3 potatoes, peeled and diced
4 cups chicken broth
Kosher or sea salt and freshly ground pepper
1. Heat oil in a medium pot over medium heat. Add onions and chopped white parts of green onions, and cook, stirring often, until onions are tender, 8 minutes.
2. Add potatoes and stock and season to taste with salt and pepper. Increase heat to medium high and bring just to a boil. Reduce heat to medium and simmer, stirring frequently until potatoes are tender, about 20 minutes.
3. Allow soup to cool for a few minutes and then puree with in a blender, food processor, or with a hand-held blender. Return to pot.
4. Ladle soup into bowls, chop reserved green tops of the green onions, and garnish each serving with the chopped green tops.
Minestrone Soup
02/27/2003
1 teaspoon olive oil
1 chopped onion
2 finely chopped or pressed garlic cloves
2 cans vegetable broth
1 can garbanzo beans, rinsed and drained
1 can red kidney beans, rinsed, and drained
1 can Italian style stewed or diced tomatoes
1 cup small shell shaped pasta
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed dried red pepper
Finely shredded mozzarella or Asiago cheese
Sour cream and parsley for garnish
1. Heat oil in large saucepan. Add onions and garlic and cook, stirring often, for 3 to 5 minutes.
2. Add broth, beans, tomatoes, pasta, and seasonings. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until pasta is tender.
3. Sprinkle individual servings with cheese, parsley, and place a dollop of sour cream in center of each serving.
MUSHROOM SOUP
02/20/2003
4 cups low-fat and low-sodium chicken broth
2/3 cup nonfat dry milk
2 tablespoons margarine
1 cup chopped onion
2 cloves garlic, minced
4 ounces mushrooms,
finely chopped
4 ounces mushrooms, sliced
4 tablespoons flour
1 tablespoon dry sherry
1⁄2 teaspoon grated lemon rind
1 1⁄2 tablespoons finely chopped fresh parsley
2 teaspoons fresh lemon juice
1. In a small bowl, combine broth and dry milk. Set aside.
2. Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes. Uncover and adjust temperature to high. Allow moisture to evaporate. Stir in flour.
3. With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil. Add sherry, lemon rind, parsley and lemon juice. Stir to mix well. Serve hot.
Makes 6 to 8 servings --- easily halved or doubled.
Note: When a recipe calls for margarine, I use Canola Harvest Butter Spread. It is packaged in a tub and melts and tastes more like butter than any other brand that I’ve tried. Do you have a favorite? Please let me know and I will pass it on to our viewers, listeners and readers.
Tomato Soup
02/18/2003
1 teaspoon olive oil
1 small white onion, chopped
4 green onions (green and white parts), chopped
2 tablespoons all-purpose flour
1 clove garlic, minced, or 1/2 teaspoon bottled minced garlic
4 cups low-sodium chicken broth
3 medium ripe tomatoes, chopped (about 1 pound)
2 tablespoons chopped fresh dill weed or 2 teaspoons dried
1/2 teaspoon sugar
1/2 teaspoon salt (optional)
Freshly ground pepper to taste
1/2 cup plain nonfat or low-fat yogurt, lightly beaten with a fork
2 tablespoons chopped fresh dill weed (optional)
1. Heat a large saucepan over medium-high heat. Add oil and swirl to coat bottom of skillet. When oil is hot, add white and green onions and sauté for 2 to 3 minutes, or until white pieces are translucent.
2. Add flour and garlic; cook for 1 minute, stirring constantly. Add broth, stirring well. Bring to a boil over high heat. Add tomatoes, dill, sugar, salt, and pepper.
3. Reduce heat and simmer, covered, for 30 to 40 minutes, or until tomatoes are reduced to a pulp.
4. Allow soup to cool for a few minutes. Puree in small batches in a blender or food processor. Reheat soup. Drizzle about 1 tablespoon of yogurt over each serving and sprinkle with dill weed.
Makes 6 to 8 servings
Candied Bacon Appetizer
02/17/2003
1 pound extra lean thick sliced bacon, cut into 1-inch pieces
1 tablespoon Worcestershire
1 teaspoon mustard
3 tablespoons brown sugar
1/8 teaspoon cayenne pepper
1/8 to 1/4 teaspoon ground allspice
1. Fry bacon in a skillet over medium high heat until almost done, but not crisp. Transfer bacon to a paper towel and pat with paper towel, removing bacon fat. Drain fat from skillet and reduce heat to medium.
2. Combine Worcestershire, sugar, pepper, allspice in the same skillet and whisk until blended. Add the drained bacon and toss to coat bacon. Cook, stirring often, until bacon is starting to crisp --- about 5 minutes. Transfer bacon to paper towels or a rack to drain.
3. Spread cream cheese on a plate, sprinkle candied bacon over the cheese, and serve with wheat crackers. Or, serve bacon on a plate with toothpicks.
Shrimp Filling for Snacks
02/11/2003
1/4 cup each diced celery, diced red bell pepper, minced fresh parsley
1/4 cup mayonnaise (reduced calorie, low fat, or regular)
2 tablespoons light sour cream
2 tablespoons tangy steak sauce
1 tablespoon coarse grained mustard
1/2 teaspoon dried whole tarragon
1/2 teaspoon ground red pepper
2 cups cooked peeled baby shrimp
16 canned artichoke hearts, mushroom caps, celery sticks, toasts, or Triscuits
1. Place the mayonnaise in a medium bowl and whisk. Add the sour cream, steak sauce, mustard, tarragon, and cayenne and whisk until thoroughly blended. Add the celery, bell pepper, parsley, and shrimp. Stir until mixed well.
2.Cover and refrigerate until thoroughly chilled. Just before serving place in a dipping bowl and arrange fresh vegetables around the bowl. Or, spoon shrimp mixture into mushroom caps, artichoke bottoms, or spread on Triscuits or toast rounds.
Makes 16 appetizers.
Spanish Tomato Bean Soup
02/05/2003
1/3 cup vegetable broth
1 teaspoon olive oil
2 tablespoons minced celery
2 tablespoons minced onion
2 tablespoons minced red bell pepper
1/2 teaspoon minced garlic
1 (14.5-ounce) can tomatotes with juice
1 (15-ounce) can garbanzo beans, drained and rinsed
1/4 cup corn kernels
1 tablespoons chopped canned chilies
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon minced fresh parsley
1. Heat oil in a saucepan over medium heat. Add celery, onion, and bell pepper and cook, stirring until tender (4 min). Add the garlic, sauté for 30 secons.
2. Stir in the tomatoes, vegetable broth, beans, corn, chilies, cumin and pepper. Quarter the tomatoes. Increase the heat to high and when the mixture comes to a boil, reduce heat to mediu lowl. Cook covered for 10 minutes.
3. Add the parsley in the last minute. Thin with water or tomato juice.
PIMIENTO CHEESE
01/24/2003
2 (2-oz) jars diced pimientos, drained 1/2 cup mayonnaise
1/4 cup Durkee's sauce
2 tablespoons Dijon mustard
1/8 teaspoon cayenne pepper
1 or 2 cloves garlic, minced
1/3 cup finely chopped fresh parsley
1 or 2 teaspoons sugar, optional
1 pound shredded mild cheddar cheese
(or 1/2 # mild cheddar and 1/2 # American)
1. In a large bowl, combine all of the ingredients except the cheese. Mix well.
2. Add the shredded cheese and mix again.
3. Cover and refrigerate.
CARROT DIP
01/23/2003
1 package low fat cream cheese, softened
1/2 cup low fat mayonnaise (or regular mayo)
1 cup shredded carrots
6 green onions, sliced thinly
1/2 teaspoon Worcestershire sauce
Dash of garlic powder (I use 2 or 3 dashes)
1 small firm head of iceberg lettuce
1. In a small bowl, mix cream cheese and mayonnaise until smooth. Stir in carrots, onions, Worcestershire sauce and garlic powder. Chill for at least 1 hour.
2. To make lettuce-serving bowl, hollow out – removing enough interior so that a 1-inch shell remains. Add dip and serve with fresh vegetables.
Hearty Football Dip
01/21/2003
1 pound extra lean ground beef
(or 1/2 pound ground beef and 1/2 pound sausage)
1 large onion, chopped
1 teaspoon minced garlic
1 (16-oz) package processed American cheese food, cubed
1 (8-oz) package cream cheese, cubed
1 (8-oz) can Rotel chilies
1 (4-oz) can green chilies
1. Cook sausage, ground beef, onion and garlic in skillet until browned and drain grease.
2. Add cheese and chilies and stir over medium heat until cheese melts.
3. Transfer to a fondue pot or chafing dish or crock pot.
4. Serve hot with chips. Makes12-15 servings.
Hot and Easy Rueben Dip
01/20/2003
1 cup mayonnaise
1 (16-ounce) can Bavarian Sauerkraut, drained, rinsed, and squeezed dry
1 small onion, finely chopped
2 cups shredded Swiss cheese
2 to 4 (2 1/2 ounce) packages dried corned beef, finely chopped
1 to 2 tablespoons prepared horseradish, depending on heat desired
1. Combine all ingredients in a bowl and mix well.
2. Transfer to 1 1/2 –quart casserole dish.
3. Bake in a 350-degree oven for 30 minutes.
4. Serve with cocktail rye bread or rye bagel chips.
Makes about 6 cups
Toasted Shrimp Appetizers
01/08/2003
2 garlic cloves
4 green onions, cleaned and cut into 1-inch pieces
1 1/2 teaspoon cornstarch
1 to 3 tablespoons sherry or white grape juice
1 egg white
1/2 pound cooked medium shrimp, tails removed
1/2 cup canned water chestnuts
24 slices party style rye or pumpernickel bread
1, With food processor running, drop garlic through the food chute and process until minced. Add green onions and process until chopped. Add cornstarch, sherry, and egg white and process until well blended. Add shrimp and water chestnuts and pulse until finely chopped.
2. Spread shrimp mixture over each bread slice and place on a baking sheet.
3. Bake at 375-degrees for 10 minutes or until shrimp mixture is hot. Serve warm with sweet and sour sauce, if desired.
Note: For a creamy version, omit egg white and add 3-ounces 1/3 less fat cream cheese.
Almonds Bar with Glaze
01/03/2003
1-1/2 cups sliced almonds
1 cup butter or margarine, softened
3/4 cup sugar
1 teaspoon cinnamon
1 egg, separated
2 cups flour
1. Preheat oven to 350 degrees. Grease 10x15" jelly roll pan.
2. Place sliced almonds in bowl. Crumble into coarse pieces with pastry blender. Set aside.
3. Cream softened butter, sugar, cinnamon, and egg yolk. Stir in flour and blend well. Spread dough in prepared pan.
4. Place egg white in a small bowl and beat until frothy. Spread over dough with pastry bursh. Sprinkle with crushed almonds. Cover with waxed paper and press almonds into dough with palm of hand. Remove waxed paper.
5. Bake in a 350-degree oven for 35 minutes or until golden brown. Drizzle glaze over bars. Coole for 15 minutes. Makes about 36 bars.
ALMOND GLAZE:
3/4 cup powdered sugar
1 tablespoon butter, melted
1/4 teaspoon almond extract
2 tablespoons hot water
- While bars are baking, combine powdered sugar, melted butter, almond extract, and water in a small bowl, and beat until creamy and smooth.
QUESTIONS/COMMENTS: E-mail lyn@i29.net
Braggin' Bar Cake
01/02/2003
1 stick butter or margarine
1 can cherry pie filling
1 cup coconut
1 cup chopped pecans
1/2 to 1 cup coarsely chopped slivered almonds
1 cup mini semi-sweet chocolate chips
1 can crushed pineapple with juice
1 stick butter or margarine, thinly sliced
1 box butter cake mix
1. Preheat oven to 375 degrees. Spray a 9x13" baking pan.
2. Melt 1 stick butter and place in a large bowl. Add pie filling, pineapple, and dry cake mix, and mix well. Pour batter into prepared baking pan.
3. Layer coconut, almonds, and pecans on top of cake mix. Arrange butter slices on top of nuts. Bake for 35 minutes, sprinkle chocolate chips over cake, and bake for another 5 minutes, just until chips are starting to melt. Cake tester or toothpick inserted in center of cake should come out clean.
4. Allow cake to cool on a rack for 15 minutes before cutting. Serve with sweetened whipped cream, ice cream, or Cool Whip. Makes 24 servings.
QUESTIONS/COMMENTS: E-mail lyn@i29.net
HAM WITH BRANDIED PEACH SAUCE
12/13/2002
1 (1 lb. 2 oz.) jar peach preserves
3/4 cup light brown sugar
1/2 cup brandy
1/2 cup peach brandy
1/4 teaspoon nutmeg
1 tablespoon cornstarch
2 pounds cooked, smoked ham, cut into bite-size cubes
1. Combine peach preserves, brown sugar, brandy, peach brandy, and nutmeg in a saucepan and cook until sugar melts and ingredients are blended, stirring frequently.
2. In a large skillet over medium heat sauté ham cubes. Remove ham and keep warm. Lower the heat and add peach sauce to ham drippings. Simmer 10 minutes. Add ham cubes to the sauce and stirring to coat thoroughly. Cover and simmer 15 minutes. Stir occasionally.
3. If needed blend cornstarch and 1 tablespoon water and dd to sauce and cook, stirring, until thickened. Using a slotted spoon, transfer ham to a chafing dish or crockpot. Pour sauce over the ham cubes.
SOUTHWESTERN SHRIMP DIP
12/12/2002
1 1/2 to 2 pounds cooked, peeled and deveined small shrimp, finely chopped
3 ribs celery, finely chopped
1 bunch green onions, finely chopped
1/4 to 1/3 cup pickled jalapeno pepper slices, finely chopped
2 (8-ounce) packages cream cheese, softened
1/2 teaspoon pickled jalapeno pepper liquid
1 tablespoon prepared mustard
1/2 cup mayonnaise
1. Combine shrimp, celery, green onions, and jalapeno peppers in a large bowl. Stir lightly. Add cream cheese, pepper juice, mustard and mayonnaise. Mix until blended.
2. Cover and chill for at least 30 minutes.
I like to serve today’s dip with crackers, crostini, or Doritos, and black bean dip is a nice accompaniment to our Southwestern shrimp dip.
FRENCH-STYLE CREAM CHEESE SPREAD
12/11/2002
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1 clove garlic, minced
1 tablespoon snipped parsley
1 tablespoon water or white wine
2 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Herbes de Provence, crushed
1/4 teaspoon seasoning salt
Fresh thyme
Assorted crackers
1. Combine the cream cheese, margarine, garlic, parsley, water, vinegar, Worcestershire, Herbes de Provence, and seasoning salt in a bowl and mix until creamy and smooth.
2. Cover and refrigerate overnight.
3. To serve, garnish with fresh thyme, if desired. Serve with crackers.
BEER CHEESE SPREAD
12/10/2002
1 (8-ounce) package shredded Cheddar cheese
1 (8-ounce) package shredded sharp Cheddar cheese
2 cloves garlic, minced
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon seasoned salt
1/2 teaspoon dry mustard
Dash of hot pepper sauce
Dash of garlic powder
6 to 12 ounces beer (at room temperature)
1. Combine cheese and garlic. Add Worcestershire sauce, seasoned salt, mustard, hot pepper sauce, garlic powder, and enough beer to make a spreadable mixture.
2. Refrigerate this spread in a covered container for 12 to 24 hours to give the flavors a chance to blend.
3. Serve with crackers, toast, chips or vegetables. Also good on baked potatoes! Makes about 4 cups (you can easily halve or double this recipe).
ALMOND CREAM DIP
12/09/2002
1 small box vanilla instant pudding
2 cups whipping cream
1 cup milk
1/2 teaspoon almond extract
Fresh fruit (such as strawberries, melons, Kiwi, apples, and/or bananas), washed and prepared appropriately
1. Combine pudding mix, whipping cream, milk, and almond extract in a chilled large bowl and beat at low speed with an electric mixer until blended. Beat at high speed until soft peaks form. (This will take 6 to 8 minutes.)
2. Transfer mixture to a pretty serving bowl, set on a tray, and spread the prepared fruit around the bowl. Almond, Ginger, or Vanilla wafers are also very good with this dip.
Chicken Salad Appetizers
12/02/2002
1 small jar diced pimientos, well drained
2 cups cooked and chopped chicken
1/4 cup finely chopped black olives
1/2 small onion, finely chopped
1 (4.5-ounce) can chopped green chiles, drained
2 tablespoons chopped fresh parsley
1/4 cup chopped almonds
Salt and pepper
1 (8-ounce) package 1/3-less-fat cream cheese, softened
1 small envelope Ranch-style buttermilk dressing mix, optional
8 (6 or 8-inch) flour tortillas
1. Combine pimientos, chicken, olives, onions, chiles, parsley, nuts, and salt and pepper and toss well.
2. Combine the cream cheese and dry dressing mix, if using, in a small bowl and beat until creamy.
3. Stir chicken mixture into the cream cheese mixture. Chill this mixture for about an hour.
4. Spoon chicken and cheese mixture evenly onto the tortillas and roll up. Cut each roll into 5 or 6 slices, securing with toothpicks if necessary.
5. If serving as hors d’oeuvres, serve with a bowl of your favorite dip. If serving as a first course, serve with a square of tomato aspic, salsa, and/or sour cream.
6. Note: The filling is excellent with or without the Ranch dressing mix. Try it both ways ...
Green Pea Dip
11/19/2002
1/2 avocado, peeled and diced, optional
4 tablespoons lemon juice
1 (16-oz) frozen baby green peas, thawed
1 bunch green onions,
1/2 cup loosely packed cilantro leaves
1 Anaheim or jalapeno pepper, seeded and coarsely chopped
4 to 6 Roma tomatoes, finely diced
1. Combine avocado and 2 tablespoons lemon juice in a medium bowl. (If you are watching fat calories, omit the avocado.)
2. Combine peas, onions, cilantro, 2 tablespoons lemon juice, and pepper in food processor, cover, and process until smooth.
3. Add avocado and tomatoes, and gently stir to mix. Garnish dip with thinly sliced green onions.
COCKTAIL PARTY MEATBALLS
10/18/2002
MEATBALLS:
1 pound ground beef
2 eggs, beaten
9 drops Tabasco sauce
1 cup cracker crumbs
Dash of salt
2 tablespoons minced onions
2 tablespoons sweet pepper flakes, or 1 tablespoon Schilling Pepper Medley
1/2 teaspoon garlic salt
SAUCE:
3/4 cup catsup
1/2 cup water
1/4 cup vinegar
1/3 cup brown sugar
1-1/2 tablespoons dehydrated minced onion
4 teaspoons Worchestershire sauce
1-1/2 teaspoons salt
6 drops Tabasco sauce
1. In a medium bowl, combine meatball ingredients and mix well. Form into 1" balls and place on a baking pan. Bake at 325 degrees for 30 minutes.
2. While the meatballs are cooking, combine sauce ingredients in a casserole dish and whisk well. Add the meatballs to the sauce and bake for another 30 minutes(or put sauce in a crockpot, add meatballs, and heat until hot).
*Meatballs can be made ahead, refrigerated or frozen, then added to the sauce and heated.
Broiled Open-Faced Tuna or Crab Sandwiches
10/08/2002
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup onion, finely chopped
1 garlic clove, minced
2 tablespoons butter
3 bags or 3 cans white tuna, packed in water, or Crab Meat
2 tablespoons fresh lemon juice
1 hard-boiled large egg, chopped
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
1 teaspoon Dijon-style mustard
2 English muffins, halved, buttered lightly, and toasted
4 tablespoons freshly grated Parmesan cheese
1. In a large frying pan cook bell peppers, onion, and garlic in the butter over medium low heat, stirring, until the vegetables are softened. Remove from heat. Stir in the tuna or crab, lemon juice, egg, Worcestershire sauce, mayonnaise, and mustard, gently mixing well.
2. Divide the crab-meat mixture among the muffin halves, mounding it slightly. Sprinkle the sandwiches with Parmesan cheese and broil for 3 to 4 minutes or until the tops are golden. Serves 4.
Bean and Corn Wontons Cups
10/02/2002
36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 (15 1/4-ounce) can whole kernel corn, drained
1 (15-ounce) can black beans, rinsed and drained
1/4 cup sour cream
Cilantro for garnish
1. Heat oven to 350-degrees. Arrange wonton wrappers into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
2. Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.
3. If serving these appetizers at a party, bake the wontons and make the filling 2 days before. Fill and garnish wonton cups just before serving.
Nathalie Dupree's Stuffed Cherry Tomatoes
09/26/2002
2 pints firm ripe cherry tomatoes
2 bunches parsley
6 ounces Monterey Jack cheese, grated or finely shredded (a blend of Cheddar and Jack also works)
1/2 cup finely diced cooked ham
1 tablespoon finely minced pimiento
2 tablespoons finely minced onions
2/3 cup mayonnaise
Fresh thyme
Freshly ground black pepper
1. With a very sharp knife, slice off the top quarter of each tomato and set aside. Remove the inside and seeds with a small spoon or melon baller and discard. Invert the shells on a paper towel to drain.
2. Finely chop 1 1/2 bunches parsley and reserve the rest. Mix together the parsley, cheee, ham, pimento, onion, mayonnaise, thyme, and pepper. Spoon the mixture into the tomato shells.
3. The top can be set back on each tomato, a little askew. Keep refrigerated until needed, preferably stored in a sturdy airtight container.
4. Garnish with remaining parsley.
Nathalie Dupree's Herbed Tomato Soup
09/24/2002
1 or 2 tablespoons olive oil
2 large onions, chopped
1/4 cup flour
1/2 to 3/4 cup chopped fresh basil
1/2 to 3/4 cup chopped fresh parsley
1 (28-ounce) can crushed tomatoes
6 cups chicken broth
salt and ground black pepper
1 cup heavy cream or yogurt
pinch of sugar
1. Heat the oil in a large pot, add the onions, and saute until they are transparent, about 10 minutes. Add the flour, stir until smooth, and cook a few minutes more. Add 1/2 cup each of basil and parsley. Add the tomatoes, stirring briefly, bring to a boil, reduce the heat, and simmer slowly for about 20 minutes, uncovered.
2. Remove from the heat and allow the mixture to cool. Puree the tomato mixture in a food processor or blender and return to the pot. Add the chicken broth and salt and pepper to taste, bring to a boil, reduce to simmer, and simmer for another 30 minutes.
3. Taste for seasoning, adding sugar to aste as well as salt and pepper and any other herbs.
4. Remove from the heat and add the yogurt or cream, if desired.
Raspberry Vinaigrette / Sauce
09/18/2002
1/2 pint raspberries
1/4 cup balsamic vinegar
14 cup fresh orange juice
1 to 3 teaspoons sugar
1 tablespoon honey
1 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 to 3/4 cups olive oil or Grapeseed oil
2 tablespoons poppy seeds, optional
2 tablespoons cherry or raspberry liqueur
1. Combine the raspberries, vinegar, orange juice, sugar, mustard, and salt in a food processor, cover, and pulse to blend.
2. With the processor running, gradually pour in the oil to make thick vinaigrette. Strain the mixture through a fine sieve (to remove the raspberry seeds) into a bowl, cover, and refrigerate until chilled, at least 1 hour and up to 3 days, allowing the flavors to marry.
3. When ready to serve, whisk well to blend (the mixture will separate in refrigerator). Pour into a decorative serving bowl. Serve with vegetables, fruit, and/or chunks or slices of a variety of bread.
California Rolls (Sushi)
09/03/2002
1 package roasted seaweed sheets
1 cucumber
2 avocados
1 bunch scallions
8 imitation crab sticks
4 cups cooked sushi rice
1/4 cup rice vinegar
1. Early in the day, make the sushi rice according to package directions. Let
rice cool completely before rolling sushi.
2. Cut sushi fillers: Cut imitation crab sticks in two, lengthwise. Peel, seed, and cut cucumbers in long sticks, approximately. Separate scallions (green onion) to use one at a time. Peel, remove stone, and cut avocados lengthwise. Set aside.
3. Rolling: Start with one seaweed sheet, rough side facing up, on a bamboo mat, plastic wrap or wax paper. Use a spoon dipped in water to keep the rice from sticking. Pack approximately 1 cup of rice over closest half of the seaweed sheet. There should be a rectangle of rice over the seaweed, evenly distributed and packed down with a spoon until it is approximately 3/4 centimeter thick. Arrange fillers across middle of rice. 4. Roll the rice and seaweed over the fillers, and continue to roll to the end of the seaweed. To seal the roll, sprinkle water on the edge of the seaweed before sealing. Apply firm pressure to the roll to "set" it. Set aside until
ready to serve.
5. To Serve: Cut the roll in 1 inch pieces and arrange on a platter. Serve with pickled ginger and dipping sauce of soy sauce and Japanese horseradish (wasabi).
Chicken Mousse Hors d’oeuvres
08/21/2002
8 tablespoons unsalted butter
1/2 pound boneless skinless chicken breasts
1/2 teaspoon salt
3 tablespoons dry white wine
6 paper thin slices Proscuitto or smoked ham or Virginia Baked ham
2 tablespoons mayonnaise
Capers
Green olives
1.Melt 1 tablespoon 0f butter in a sikillet, add the chicken and cook until it is lightly browned and cooked all the way through, turning once.
2.Chop the chicken coarsely, place in a food processor, cover, and process until finely chopped. Add the remaining butter, salt, wine, and white pepper if desired, and puree until creamy and smooth.
3.Drape a slice of ham over a 1⁄2 cup ramekin. Spoon in chicken moousse and enclose with the overhanging ham. Turn out onto a plate, place a dollop of mayonnaise in the center top and top with a green olive stuffed with pimento, garlic, or anchovy. Continue with the remaining mousse and ham.
4.Decorate the plate with parsley and capers or more olives. This hors d’oeuvre should not set out for more than two hours.
Crispy Baked Vegetables With Dipping Sauce
08/16/2002
1 cup cornflake crumbs(about 2 cups cornflakes)
4 tablespoons grated Romano cheese
1/2 teaspoon garlic salt
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper(cayenne)
3 egg whites, well beaten
3 tablespoons water
1 cup broccoli florets, washed and dried
1 cup cauliflower florets, washed and dried
1 cup button mushrooms, cleaned
1 or 2 zucchini, cleaned and sliced
1 or 2 yellow squash, cleaned and sliced
1(8-ounce)can pizza sauce
Dash of Tabasco
1.Preheat oven to 400-degrees. Line a large baking sheet with parchment paper and lightly spray with nonstick coating spray.
2.Combine cornflake crumbs, Romano, garlic salt and powder, and red pepper in a small bowl and mix well(I like to use a whisk to blend dry mixtures).
3. Combine the beaten egg whites and water in a small bowl and whisk until slightly frothy.
4. Dip the vegetables into the egg mixture, roll in the crumb mixture, coating well. Place the vegetables in a single layer on the prepared baking pan.
5. Bake in 400-degree oven for 8 to 10 minutes, or until the coating is a golden color. While the vegetables are baking, combine the pizza sauce and a dash of Tabasco in a small saucepan over medium heat. Cook sauce until bubbly, reduce heat to low.
Bean Salsa Dip
07/17/2002
1 (15-oz.) can black-eyed peas, rinsed & drained
1 (15-oz.) can black beans, rinsed & drained
1 (15-oz.) can pinto beans, rinsed & drained
1 (15-oz.) can garbanzo beans, rinsed & drained
2 cups diced tomatoes
1 red, 1 yellow, and 1 green bell pepper, seeded & diced
1 anaheim pepper, seeded & diced
1/2 to 1 small jalapeno pepper, seeded & diced(optional)
1 red onion, diced
4 garlic cloves, crushed or finely minced
2 tablespoons chopped fresh cilantro
3 tablespoons red vinegar
3 tablespoons extra virgin olive oil
Salt, pepper, and sugar, to taste
1. Combine all the beans, tomatoes, all the peppers, onion, garlic, and cilantro in a bowl and toss well.
2. Combine vinegar, oil, salt, pepper, and sugar in a small bowl and, using a wire whisk, beat the ingredients until thoroughly blended. Add to the bean mixture and mix well.
3. Transfer about 1/3 of the mixture to the bowl of a food processor, cover, and process until fairly smooth. Transfer processed mixture back to the bean mixture and mix well.
4. Taste and adjust seasonings. Refrigerate for at least 1 hour and up to overnight, to allow flavors to blend. Serve chilled with warm tortilla chips.
Caesar Salad Dip
07/16/2002
1 cup mayonnaise
1/2 cup sour cream
1/2 to 3/4 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil leaves
1 tablespoon fresh lemon juice
1/2 teaspoon anchovy paste
2 crushed garlic cloves
Crushed Caesar flavored croutons
1. Combine mayonnaise, sour cream, cheese, basil, lemon juice, anchovy paste, and garlic in a medium bowl. Cover and refrigerate for 1 hour to blend the flavors.
2. When ready to serve, place dip in a bowl, and sprinkle with crushed croutons. Serve chilled with breadsticks or fresh vegetables, such as asparagus spears, rolled Romaine lettuce, cucumber slices, or grape tomatoes.
White Bean Dip/Tuna Dip
07/15/2002
WHITE BEAN DIP:
3 cans white kidney beans or great northern beans
1 large head garlic, roasted
1 to 2 teaspoons dried Italian seasoning or 1 tablespoon fresh herbs
2-1/2 tablespoons lemon juice
1/8 teaspoon crushed red pepper flakes
1/3 cup extra virgin olive oil
Salt or garlic salt, to taste
TUNA DIP:
2(7-oz.)cans tuna, drained
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon anchovy paste
1 crushed garlic clove
3 tablespoons drained capers
3 tablespoons chopped fresh parsley, divided
Salt & white pepper
WHITE BEAN DIP:
1. Drain the beans. Rinse under cold running water and drain well.
2. Place the roasted garlic in a food processor. Add beans, herbs, lemon, and pepper. Process until blended and smooth.
3. With the processor running, slowly drizzle in the olive oil, adjusting the amount of oil to make a thick dip.
4. Season with salt. Place dip in bowl, cover, refrigerate for 1 hour.
TUNA DIP:
1. Combine tuna, mayonnaise, lemon juice, anchovy paste, garlic, capers, salt, and pepper in a food processor, cover, and process until smooth.
2. Add 2 tablespoons parsley and pulse just until blended.
3. Transfer to a bowl, garnish with remaining parsley, cover, refrigerate for 1 hour.
Mikey Hoeven's Salmon Baguettes
07/08/2002
2 tablespoons honey mustard
1 tablespoon Dijon mustard
1 tablespoon finely chopped red onion
1 tablespoon drained capers
2 teaspoons minced fresh dill or 3/4 teaspoon dillweed
12 3/8-inch thick diagonally cut French bread baguette slices
Olive oil
4 oz. soft mild goat cheese
3 oz. smoked salmon
Preheat oven to 350 degrees. Blend first five ingredients in a small bowl. Arrange bread on a baking sheet, brush lightly with olive oil. Bake until crisp - about 10 minutes. Cool. Spread baguette slices with goat cheese, then mustard mixture, and top with salmon. Garnish with fresh dill.
Firecracker Meatballs
07/04/2002
MEATBALLS:
2 pounds extra lean ground beef
1/2 cup fresh bread crumbs
1 cup finely chopped onions, depending on taste
1 tablespoons minced Anaheim or Jalapeno pepper
1 teaspoon salt
1 teaspoon dry mustard
2 or 3 tablespoons chili sauce
1 egg, beaten
SAUCE:
1(12-oz.)jar orange marmalade or pineapple preserves
1/2 cup chili sauce
1/3 cup bourbon
1/2 to 1 teaspoon hot sauce, depending on desired taste
1. Preheat oven to 400 degrees.
2. Combine ground beef, bread crumbs, onions, pepper, salt, mustard, chili sauce, and egg in a large bowl and mix well. Form mixture into 1" diameter meatballs. Place in an ungreased 10x15" baking pan. Don't overcrowd meatballs in pan. Bake for 20 minutes or until thoroughly cooked.
3. While the meatballs are cooking, ,melt marmalade or preserves in a saucepan over low heat. Add the chili sauce, bourbon, and hot sauce. Stirring frequently, cook until mixture is throoughly blended and bubbly.
4. Remove meatballs from oven, place then into a serving dish, and pour the sauce over the meatballs. Stir gently to coat the meatballs with the sauce. Serve with cocktail picks or on skewers.
Appetizer Spare Ribs
06/04/2002
Start with 1-1/2 pounds spare ribs. Instruct your butcher to cut rib section lengthwise into individual ribs, and crosswise, through bone, into 2 to 2-1/2-inch long pieces. Place ribs in a large pan or bowl.
In a saucepan, combine:
1(10-ounce) jar plum or currant jelly
1/3 cup soy sauce
1/4 cup dark corn syrup
3 tablespoons minced onion
2 teaspoons ground ginger
2 cloves garlic, minced
Bring to a boil. Simmer for 5 minutes.
Remove from heat, and pour half of the sauce over the ribs. Cover and refrigerate for at least 2 hours. Reserve remaining sauce.
Place ribs in a greased 13x9x2-inch pan. Bake, uncovered, at 375 degrees, for 1 hour.
Just before serving, heat remaining barbecue sauce and serve with ribs. Makes 6 to 8 servings.
Vidalia Sweet Onion AuGratin
05/06/2002
2 lbs. Vidalia sweet onions, thinly sliced
2 tablespoons butter or margarine
1-1/2 cups herb flavored croutons
3/4 cup grated Parmesan cheese
1/4 teaspoon white pepper
2 eggs
1 cup milk or half-and-half
1. Melt butter in a large nonstick frying pan over medium heat. Add onions and saute until they are translucent, but not brown.
2. Spread croutons over bottom of buttered 1-1/2 quart gratin dish or shallow pan. Spread the onions over the croutons, then evenly sprinkle the cheese.
3. Lightly beat the pepper, eggs, and milk until blended and pour mixture over onions.
4. Cover tightly with plastic wrap and chill in refrigerator overnight, or for at least 6 hours(for croutons to absorb the milk-egg mixture).
5. Remove plastic wrap and bake in a preheated 350-degree oven for 20 to 30 minutes, or until knife inserted in center of dish comes out clean.
6. Garnish with green scallions or chives. Serves 8.
QUESTIONS/COMMENTS: E-mail lyn@i29.net
Albondigas(Spanish Meatballs)
04/02/2002
2 to 2-1/2 pounds lean ground beef
3 eggs, beaten
3 fresh jalapeno chilies, stems & seeds removed, diced
1 large onion, diced
1 large red bell pepper, stemmed & seeded, diced
4 large garlic cloves, minced
1/2 cup ketchup
3 tablespoons Worcestershire sauce
1 tablespoons sugar
1-1/2 teaspoons kosher salt
1. Preheat oven to 425 degrees. Lightly oil a baking sheet.
2. In a large mixing bowl, combine meat, eggs, jalapenos, onion, bell pepper, garlic, ketchup, Worcestershire sauce, sugar, and kosher salt. Mix thoroughly by hand or with spatula, without overmixing.
3. Divide the mixture into balls the size of large walnuts, rolling them between the palms of your hands until firm and round. Place the meatballs on a prepared baking sheet and bake for 15 minutes, or until firm, bubbling, and golden on the bottoms. With tongs, transfer meatballs to a decorative plate, or to a platter of Spanish Rice. Makes about 60 meatballs.
*Wear gloves when handling fresh chilies, or wash your hands with soap immediately after handling. Do not touch your eyes while working with peppers!
QUESTIONS/COMMENTS: E-mail lyn@i29.net
Spinach Pasta Pie
03/25/2002
8 oz. vermicelli, broken into 2" pieces, cooked & drained well
1/2 cup finely diced onions
4 garlic cloves, finely minced
1 tablespoon olive oil
1 cup shredded Romano cheese
3 eggs
1 (16 oz.)container Ricotta cheese
1 or 2 (10 oz.)packages frozen chopped spinach, thawed & well drained
1/2 teaspoon salt
1 (26 oz.) jar pasta sauce
Ripe olives
1(14-1/2 oz.)can diced tomatoes
1. Preheat oven to 350 degrees. Heat oil in a large skillet. Add onion and garlic, and cook until tender. Remove from heat. Add vermicelli, 1/2 cup Romano cheese, and 1 beaten egg, and mix well. Press vermicelli mixture into a 9" pie plate or 9" square baking dish.
2. Combine 2 egg yolks, Ricotta, spinach, salt, and remaining 1/2 cup Romano cheese. Spread over pasta layer.
3. In a small mixer bowl, beat 2 egg whites until stiff, but not dry. Fold into 1-1/2 cups pasta sauce. Pour over the spinach mixture. Bake for 50 minutes or until set. Let stand for 10 minutes.
4. Heat remaining sauce, add tomatoes and mushrooms, stir well and cook until heated through. Serve sauce with pie.
Bella's Mushroom Appetizer
03/08/2002
2 tablespoons olive oil
1 pound Portabello mushrooms, cleaned & diced
1-1/2 cups diced yellow onions
1 tablespoon finely chopped garlic(2-3 cloves)
2(8-oz.)packages cream cheese, room temperature
1/2 teaspoon onion powder
Salt & pepper
Heat oil in a large saute pan. Add mushrooms, onions, garlic, and onion powder, and saute until all liquid is cooked out of mushrooms. Remove from heat and puree in food processor until smooth. Add to cream cheese in medium-size bowl and mix with an electric mixer until smooth. Add salt and pepper to taste. Serve with breadsticks, crackers, etc. Makes 8 appetizer servings.
QUESTIONS/COMMENTS: E-mail lyn@i29.net
Olive Bruschetta
12/28/2001
1/4 cup butter
2 to 4 finely chopped shallots
1/4 teaspoon dried thyme
1/2 teaspoon finely chopped fresh garlic
Baguette French bread
4 Roma tomatoes
1/4 cup Chevre cheese, or cream cheese with lemon juice
2 tablespoons pitted chopped olives(kalamata, green, black)
Salt & pepper
1. Heat broiler. Melt butter in small skillet. Stir in shallots, thyme, and garlic, and cook over medium heat until shallots are tender.
2. Place bread slices onto ungreased broiler pan. Broil 5 to 6 inches from heat until toasted.
3. Turn bread slices over. Spoon shallots mixture on each bread slice. Top with 2 slices tomato. Dollop each with about 1 tablespoon goat cheese. Sprinkle with 1 tablespoon olives. Season to taste with salt and pepper.
4. Broil until cheese softens and edges of bread beging to brown, about 1 to 3 minutes.
QUESTIONS/COMMENTS: E-mail lyn@i29.net
Easy Shrimp Appetizer
12/27/2001
1(8-oz.)package cream cheese, room temperature
2 tablespoons milk
1 cup shredded cheddar cheese
1/2 to 3/4 cup cocktail sauce
1/2 head iceberg lettuce, shredded
1/2 pound(40-60)cooked & peeled shrimp, thickly sliced
Zest & juice from 1 lemon
4 green onions, finely sliced
Shredded cheese & fresh parsley, for garnish
1. Combine cream cheese and milk in a small bowl and beat at medium speed until creamy and smooth. Stir in cheddar cheese.
2. Spread cream cheese mixture onto bottom of 10" round serving dish. Spread evenly with cocktail sauce. Top with shredded lettuce, green onions, and shrimp. Sprinkle lemon juice over the shrimp. Garnish with shredded cheese, parsley, and lemon zest. Serve with Triscuits and warm tortilla chips.
QUESTIONS/COMMENTS: E-mail lyn@i29.net
Star Appetizers
12/26/2001
32(3-1/4x3-1/4")won ton wrappers
1 cup shredded cheddar cheese
1(8-oz.)package cream cheese, room temperature
Ground red pepper, to taste
1 tablespoon Dijon-style mustard
1/2 cup finely diced red bell pepper
2 or 3 green onions, thinly sliced
1(14-oz.)can artichoke hearts, drained & finely chopped
1 tablespoon finely chopped fresh parsley
Fresh parsley leaves & shredded Parmesan, for garnish
1. Preheat oven to 350 degrees. Spray 32 miniature muffin cups with non-stick cooking spray. Gently press won ton wrapper into each muffin cup, allowing ends to extend above the cups. Spray the edges of the wrappers with non-stick cooking spray.
2. Combine cheese, cream cheese, cayenne pepper, and mustard in a bowl and mix well. Stir in bell pepper, green onions, and artichoke hearts. Spoon 1 tablespoon cheese mixture into each cup.
3. Bake for 20 minutes, or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with parsley and shredded Parmesan, if desired.
QUESTIONS/COMMENTS: E-mail lyn@i29.net
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