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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Today is the Monthly Theme issue and I believe you will be pleased. We collected recipes all December for
Meals From Your Pantry and today is the day we get to dig into them.
You may have read about our A to Z Recipes QT Discussion Forum from time to time in issues. Some of us are planning to meet in October. The destination of our
Northern Escape is Frankenmuth, Michigan. The attendance total gets higher each month. If you would like to join in the fun, either visit the QT or email me for details. I can add you to the list where discussions are emailed to interested parties. All you have to do is take care of your own expenses for the trip, there is no additional cost to attend. We'll be visiting the world's largest Christmas store, and having lunch at America's Largest Family Owned Restaurant! It will be great. I hope to hear from you.
Our current Monthly Theme topic is Winter Soups. I would imagine that just about every one of you eats soup, and about as many prepare it. I hope you will visit the
Monthly Theme section to read all about it. You will find the proper email link for sending in yours, as well as the rules to ensure yours is acceptable. It's really very simple... use the format you see in the issues. That is what is desired and is easy to put together. Thanks in advance!
A to Z Recipes uses Ezine Finder, a free listing service, to encourage more readership. Subscriptions are normally garnered by the leading newsletters.
We are currently rated at the number 2 position. Please place your vote for this publication daily. It is painless and free. And it is a way to say "thanks!" for the work done for you. You can click here for your vote of thanks for this publication. If you've never voted there before, just register (only have to do that once). Then you'll be able to vote everyday by simply placing your email address in the login area. It takes only about 3 seconds a day. I thank you in advance.
You will certainly find something for dinner in today's assortment of recipes from the
Monthly Theme topic Meals From Your Pantry. I am very pleased with the variety. Almost no repeats! We didn't get the usual mac & cheese recipes, nor did we get a bunch that evolve around a can of soup. I would like to thank those who participated, and urge the rest of you to give sharing a try. It is fun. Ask these folks:
Treva, Eastern TN
Luanne, FL
Brenda, AL
Johnny, LA
Lisa H., Belmont, NC
Margo, Durango, CO
Jessica, Corfu, Greece
Robyn, Auckland, New Zealand
Pat, Merritt Island, FL
Shirley, WA State
Skirnir, WI
Fran, Wallingford, CT
Helen H., N. Ft. Myers, FL
Jean, OH
Angelique, TX
We'll see you here again on Wednesday, God willing.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
The 'Kitchen Pantry' is every bit as important as kitchen essential needs, and an important part of the overall kitchen set-up. In this section you'll find the basic necessities needed for setting-up your kitchen pantry, the staples to keep on hand, and information about those categories. These are the basic and necessary items to start with -- additional items may be added to the kitchen pantry as needed.
Dry Baking Ingredients
1. Flour types are: all purpose, self-rising, wheat, rye and specialty flours
2. Sugar types: cane or beet [all have the same basic properties]
3. Cornstarch or Arrow Root are thickening agents [besides flour and rouxs]
4. Salt edible types: table salt [mined], sea salt [various sources] and kosher salt
5. Baking Powder and Baking Soda - both are rising agents and lighten the weight
7. Yeast kinds are active dry yeast granules, fresh yeast and instant yeast
8. Cocoa Powder for Baking [not the cocoa used as drink mixes].
Extracts and Flavorings
The most used extract [or food flavoring] is vanilla. It is used in numerous food groups and in baking in particular. There is a big difference in the two however, where as the extracts are pure flavors, but the flavorings of these extracts are alcoholic chemical compositions with flavors to taste similar to the extracts.
There are numerous other extracts and literally dozens of flavorings, some rather exotic, but for best results in cooking, always use the extracts, the taste will bear that out.
1. Vanilla Extract
2. Almond Extract
3. Maple Extract
4. Lemon or Orange Extract
Odd & End Canned and Dry Staples [non-refrigerated]
Other widely used kitchen staples are vinegars, oils [particularly olive oil], sauces, canned goods as noted, breadcrumbs, nuts and dried fruits.
1. Olive oil is the best oil nutritionally, others to have on hand vegetable or peanut
2. Vinegars to have on hand - balsamic, apple cider and white wine [small bottles]
3. Sauces include a hot sauce, soy sauce and Worcestershire
4. Canned goods include tomatoes, different bean varieties, soups and pasta sauce
5. Dried fruits to include raisins, dried cranberries and mixed fruits
6. Nut varieties to keep on hand are almonds, pecans and walnuts
7. Coffee and/or tea if you drink them
8. Dry breakfast cereal and/or oatmeal
9. Pasta and Rice
10. Saltines or other cracker
11. Canned meats [for emergency]
12. Peanut Butter
13. Bouillon Cubes different flavors
14. Dried soup mixes
Seasonings - Herbs - Spices
Seasonings, herbs and spices are a necessity, and most important in cooking. This section is broken down by the following categories:
Seasonings [always use fresh garlic, onion, Celery if you have it]
1. Salt & Pepper
2. Dried Chopped Garlic
3. Dried Onion Flakes
4. Dried Celery Seed
5. Dried Parmesan Cheese
Herbs [always use fresh if possible, and triple the amount that a recipe calls for of a dried herb]. The basics essential herbs are listed here.
Spices
Basic spices for your kitchen pantry should include the following. These items of course are always dried, and the basics are listed, and you can always add to your spice collection as you need to.
Found an article about Ramen Noodles, a great pantry staple. It has 10 things to do with them.
Pasta Salad with Ramen Noodles
2 packages ramen noodles
1 cup canned green beans, rinsed & drained
1 cup kidney beans, rinsed & drained
1 cup lima beans, rinsed & drained (guess green)
Italian Dressing
Cook noodles according to directions without using seasoning packet (save for another use). Combine with canned beans. Toss with dressing.
Cook noodles in water according to package directions without seasoning packet. Combine rest of ingredients with half the seasoning packet and the noodles. Mix well and form into 4 patties. Grill or sauté for 5 minutes per side or until cooked through. Serve on your favorite toasted buns with favorite fixings.
Crunchy Noodle Trail Mix
3 pkg ramen noodles (any flavor)
1 pound M&M's
1 cup raisins
1 cup sunflower seeds
3 cups granola
Crush noodles and mix with remaining ingredients and mix well.
In medium saucepan melt butter and chips, stirring. Mix crushed noodles (do not use seasoning packet). Mix well and roll into teaspoon size balls, place on wax paper lined cookie sheets. Chill until hardened.
Simple Cozy Ramen Noodle Soup
2 pkg any flavor ramen noodles
2 sliced scallions
1 thinly sliced red bell pepper
cooked chicken or beef
Cook noodles following pkg directions (DO NOT DRAIN).
Stir in remaining ingredients plus seasoning packets. Heat until bubbly.
Curried Noodle Treat
4 Tablespoons butter
2 packages chicken flavored Ramen noodles (cook following pkg directions)
1/4 cup flour
1/2 teaspoon curry powder
2 cups milk
2 cooked chopped chicken breast
In small saucepan melt butter. Stir in 1 seasoning packet from noodles, add curry powder and flour. Cook over low heat stirring until smooth. Add milk and heat to boiling. Add chicken and simmer over low heat. Pour over cooked noodles.
Tropical Lunch Ramen Noodles
2 pkg any flavor ramen noodles
2 cups cooked ham cut into strips
1 stalk celery, diced
1 cup pineapple chunks
crispy Chinese noodles
Vinaigrette dressing or your favorite
Cook noodles without seasoning pkg according to directions. Drain, rinse under cool water, drain. Combine noodles, ham, celery, pineapple chunks and toss well. Add dressing and toss well. Top with Chinese noodles.
Tuna Noodle Twist
2 pkg any flavor Ramen noodles
2 cans tuna, drained
1 cup shredded cheddar cheese
1/2 cup onion, chopped
1/2 cup crushed potato chips (or crackers)
Cook noodles without seasoning pkt following pkg directions, drain. Mix with 1 seasoning
pkt, tuna, cheese and onion. Put in oven proof baking dish. Bake 15 to 20 minutes at 350°. Sprinkle chips or crackers on top and bake 15 more minutes.
Stir fry vegetables in oil over medium heat for 3 to 4 minutes. Add noodles broken up, seasoning packet and water. Cook 3 to 5 minutes or until noodles are tender. Top with almonds.
Chicken Fiesta Ramen Noodles
1 pound boneless chicken breasts, chopped
2 Tablespoons olive oil
1/2 cup canned corn, rinsed & drained
1/2 cup canned black beans, rinsed & drained
1/2 cup red bell pepper, chopped
2 packages Cajun chicken flavored noodles, cooked according to pkg ,drain
Sauté chicken in oil over medium heat until golden brown. Add remaining ingredients and cook 4 minutes. Add noodles and seasoning packets and heat through.
Top with sour cream and salsa.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
The temperatures are dropping just about everywhere. Cold weather always makes me want soup on the stove. My family enjoys many soups and I'd like to share a few of our favorites with you in this new theme topic.
We enjoy just about any chicken, vegetable, pasta or beef soup. When I have time we do Chicken and Dumplings, all from scratch. And our standby, Taco Soup, is so
easy to throw together and takes the chill away. Personally, I'd love to see some creamed soups and some using fresh ingredients. Won't you join in the fun by sharing your own favorite recipes for
Winter Soups? Since we've shared soup recipes before, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Winter Soups with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Winter Soups. We will collect them the remainder of this month and post them on the first Sunday of February. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Winter Soups
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here:
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F-R-E-E SHIPPING ON ALL ORDERS !
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Here are our January Birthday Babies:
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6th Marie I. on Vancouver Island, BC, Canada
6th Brenda H. in Hartselle, Alabama
7th Lucy W. in Kirtland, Ohio
8th Marilyn in Stillwater, Oklahoma
11th Skirnir H. in Waukesha, Wisconsin
11th Dot B. in Parker City, Indiana
15th Rachael M. in Heber Springs, Arkansas
16th RosAnna in Broken Arrow, Oklahoma
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19th Larry H. in Ontario, Canada
19th Vera T. in Baton Rouge, Louisiana
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20th Donita Z. in Stayton, Oregon
23rd Jean L. in Lake Huron, South Dakota
23rd Johnny L. in Shreveport, Louisiana
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Only birthdays shared using the appropriate link and basic information will be considered.
A waitress is explaining to a guest in the restaurant that the specialty of the day is calf tongue in a beautiful port wine sauce.
The guest shakes his head and says, "I don't want anything that comes from an animal's mouth, just give me some eggs."
You Might Be a Bad Cook If...
Your microwave display reads "TILT!"
You know dinner is ready when the smoke alarm goes off.
Your dog goes to the neighbors' to eat.
Leftover crumbs make a great replacement for kitty litter.
Your kids know what exactly peas porridge in a crock pot nine days old tastes like.
Your family automatically heads for the dinner table every time they hear a fire truck siren.
Your family seems really interested in going to that restaurant that always has trouble passing the health inspection.
If the EPA requires that all your garbage cans be marked with large bright red "biohazard" symbols.
When you BBQ two of your kids hold water guns and the third has the phone with 911 on speed-dial.
Pest control companies keep pestering you, wanting to buy and patent your recipe for candy Christmas cookies.
The smoke alarm beeps if you even walk near the stove.
Your family buys Rolaids, Pepto Bismol, and Tums in bulk.
Your homemade bread loaf can be used as a door stop.
The last time you tried to make toast the kitchen caught on fire.
Your apple pie bubbled over and ate the enamel off the bottom of the oven.
You make tuna noodle broccoli surprise for your roommate and the surprise is that it glows in the dark!
Your tuna noodle broccoli surprise melts plastic and silverware.
You used three boxes of scouring pads, a bottle of Drano and a crowbar, but that macaroni and cheese still won't let go of the pan!
You look in a cookbook to find out how to boil water.
You call your mother to ask how long to boil cabbage to make cole slaw.
If anyone has ever broken a tooth while eating your homemade yogurt.
The family pets are no where to be found during dinner.
Definitions of Cooking Terms
Calorie:
Basic measure of the amount of rationalization offered by the average individual prior to taking a second helping of a particular food.
Coffee (Arabian):
Thick, black, bitter coffee, traditionally served in tiny cups at gunpoint.
Microwave Oven:
Space-age kitchen appliance that uses the principle of radar to locate and immediately destroy any food placed within the cooking compartment.
Oven:
Compact home incinerator used for disposing of bulky pieces of meat and poultry.
Preheat:
To turn on the heat in an oven for a period of time before cooking a dish, so that the fingers may be burned when the food is put in, as well as when it is removed.
Porridge:
Thick oatmeal rarely found on American tables since children were granted the right to sue their parents. The name is an amalgamation of the words "Putrid," "hORRId," and "sluDGE."
Recipe:
A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog won't eat the rest of.
Tongue:
A variety of meat, rarely served because it clearly crosses the line between a cut of beef and a piece of dead cow.
Yogurt:
Semi-solid dairy product made from partially evaporated and fermented milk. Yogurt is one of only three foods that taste exactly the same as they sound. The other two are goulash and squid.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
SWEDEN
COFFEEHOUSE FRUIT CAKE
Cafékaka med frukt
~Submitted by Johnny, LA
This is a large, juicy cake which is often served at coffeehouses and bakeries in Sweden. You won't need any baking powder since it contains so many eggs.
15 oz canned peaches or pears
7 oz margarine or butter
1 cup sugar
5 eggs
1 3/4 cups flour
2 tsp ground cinnamon
Grease and flour a round or square cake pan, capacity about 8 cups, or a small roasting pan, 8 x 12". Heat the oven to 350F.
Drain the fruit well, then cut in thin slices or wedges. Stir fat and sugar until fluffy. Stir in the eggs, one by one, and blend well between each. Add flour.
Pour about 1/3 of the batter in the dish and spread out evenly. Divide the fruit on top and sprinkle with cinnamon. Then pour on remaining batter. Put the dish on a rack in the lower part of the oven and bake for about 1 hour if you use a round dish, a little shorter if you use a roasting pan. Check for "readiness". Let the cake cool in the dish or pan. It keeps in a cool place, covered with plastic or aluminum foil, for 3 - 4 days. In the freezer it keeps for about 6 months.
This cake is lovely if you serve it as a dessert with half-melted ice cream or whipped cream.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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1 lb. Extra lean ground beef
1 cup Chopped onion
3 (14.5 oz.) cans diced tomatoes, undrained
1 (14.5 oz.) can tomato sauce
1 (14.5 oz.) can great northern beans, rinsed and drained
1 (14.5 oz.) can red kidney bean, rinsed and drained
2 tbsp. Chili powder
1 tbsp. Cumin
1 cup Salsa
Preparation
Brown ground beef and onion in a skillet until cooked through, drain and pour into a crockpot. Dump rest of ingredients in crockpot, stir. Cook on low for 8 hours.
A hearty meal and best of all most of these items should be staple ingredients in your pantry/cupboards.
ONION POTATO CASSEROLE
~Submitted by Lisa H., Belmont, NC
A simple but tasty casserole, all these ingredients should be in your pantry
INGREDIENTS:
3 cups sliced onions (2 large onions)
2 tablespoons butter or margarine
1 can condensed cream of celery soup (10.5 ounces)
1/2 cup water
salt and pepper to taste
1/4 teaspoon crumbled leaf thyme
6 medium potatoes, cooked and sliced
1 cup shredded Cheddar cheese
PREPARATION:
In a skillet, cook onions in butter until lightly browned. Add soup and water; season with salt and pepper and thyme. Arrange potatoes and 1/2 cup of the cheese in a buttered 2-quart casserole. Pour onion mixture over ingredients in casserole and top with remaining cheese.
Bake at 350° for 15 to 20 minutes, or until heated through and lightly browned.
Serves 4.
PEANUT BRITTLE (MICROWAVE)
~Submitted by Treva, Eastern TN
1 cup raw peanuts
1/2 cup light corn syrup
1/8 tsp. salt
1 tsp. vanilla flavoring
1 cup. sugar
1 tsp. soda
1 tsp. margarine
Combine peanuts, sugar, salt and corn syrup in ovenproof mixing bowl, at least 3 quart size.
Cook in microwave oven on high for 4 minutes, stir, then cook 2 more minutes. Nuts should be golden brown. Add soda and vanilla. Stir until light and foamy. Pour onto a greased cookie sheet spreading mixture as thin as possible. Let cool, then break into serving pieces.
Store in zip-lock bag.
Fill mixing bowl with hot water as soon as empty to make cleaning easier. Cooking time may vary depending on microwave.
BOMBAY CASSEROLE
~Submitted by Treva, Eastern TN
1 can Chinese noodles
1 cup chopped celery
2 small onions, chopped
1 cup or can chicken, Tuna, turkey or ham
2 cans mushrooms
1 cup cashews or almonds, slivered
1/2 cup sliced olives (green or ripe)
1 can cream of mushroom soup
Place noodles in bottom of casserole. Combine celery, onions and meat in a bowl. Pour this over the noodles, but do not stir. Add mushrooms, cashews or almonds, and sliced olives. Pour cream of mushroom soup over all; do not stir. Bake 1 hour at 300 F.
Serves 4
TORTILLA SOUP
~Submitted by Brenda, AL
I am making this as I type. This is so good and I can't get enough of it. I try to keep the chicken in the freezer for this.
Prep time 10 min.
6 servings
1 (10 1/2 oz) condensed chicken soup with rice, undiluted
1 1/2 cups water
1 cup salsa
1 cup canned pinto beans, rinsed and drained
1 cup canned black beans, rinsed and drained
1 cup canned whole kernel corn, drained
1 cup frozen or canned chicken (I used the pkg)
1 teaspoon ground cumin
Mix all together in a heavy sauce pan and cook until heated through.
Serve with sour cream, shredded cheese and crushed tortilla chips.
EASY COBBLER
~Submitted by Brenda, AL
Here is an easy cobbler recipe and you will have the ingredients to make it.
1 can (15 1/2 oz) peaches
1 1/2 cups milk
1 cup flour
1 cup sugar
1 stick butter, melted
Melt butter in baking dish, mix flour, sugar and milk. Blend well. Add Melted butter. Pour into dish put peaches on top juice and all. DO NOT STIR. Bake 45 minutes at 350° or until well browned.
I like to use frozen peaches mixed in with the canned makes it sweet and tart!!!
SALMON PATTIES
~Submitted by Brenda, AL
Here is my favorite Salmon Patty recipe and I didn't have cracker for the crumbs so I just crushed potato chips up also was out of onion but had some dried ones in jar and put in hot water for a few minutes and were just as good.
(Chef Raymo)
1 Tablespoon butter
1/4 cup oil
1 can salmon (I have used sm and lg can don't matter)
1/2 small onion, chopped
1 egg
1 teaspoon whole grain mustard (can use regular prepared mustard or Dijon)
1/2 cup mayo
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried dill
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon tobacco sauce
3/4 cup cracker crumbs (I was out so used sour cream potato chips crushed)
1/4 cup flour
Remove bones and black skin from salmon, flake set aside.
In small skillet melt butter over medium heat. Sauté onion 2 to 3 minutes until tender. Remove and cool.
Transfer to a bowl. Add egg, mix well with wire whisk. Whisk in remaining ingredients except oil and flour.
Mix well. Fry in hot oil until well browned on both sides.
Great with mashed potatoes made from the box that most everyone has and canned peas or green beans.
CHICKEN AND BISCUIT CASSEROLE
~Submitted by Margo, Durango, CO
375* Serves 4-6 MY TNT
2 c cooked, cubed chicken
1 can cream of chicken or mushroom soup, (10 3/4 oz.)
1 can cut green beans, drained and chopped in 3/8-1/2" pcs
5 - 6 oz fresh mushrooms, sauteed in butter and drained or 4 oz can mushroom pieces - chopped up
1 c shredded American or mild cheddar cheese
1/2 c sour cream
1 can refrigerated biscuits (used Grand's Butter-Like biscuits)
2 TBSP melted butter
1/4 c seasoned bread crumbs, or crushed croutons of your choice (used Italian seasoned bread crumbs)
In a medium saucepan, combine chicken, soup, green beans, mushrooms, cheese and mayonnaise. Heat until hot and bubbling. Pour hot mixture into an ungreased 2 quart baking dish.
Separate biscuits and arrange over chicken mixture. Brush biscuits with melted butter; sprinkle with bread crumbs.
Bake in preheated oven at 375º for about 30 minutes, or until golden brown. Serve immediately.
2 c cooked diced chicken
1/2 can (or less) Rotel tomatoes and green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 bag cheese doritos
1 large onion, chopped
1 c grated sharp Cheddar cheese
Layer the chicken, tomatoes, soups, broth and doritos in a greased 2-quart casserole. Add layer of chopped onions. Repeat layers and onions. Sprinkle grated cheese over top and bake at 350* for one hour.
2 c cooked chicken, shredded or diced
1/2 can cream of chicken soup
1 tsp seasoned salt such as Lawry's
half a bag of uncooked egg noodles
1 can corn
1/4# Velveeta cheese (cut into cubes)
1/4 tsp pepper
Cook egg noodles in boiling water until chewy. Drain.
Combine cream of chicken soup, egg noodles and chicken until boiling. Reduce heat, add cheese, corn and pepper. Cook until cheese is melted.
Serve either combine with cooked noodles, or serve over noodles.
MICHELLE'S SOUTH OF THE BORDER CASSEROLE
~Submitted by Margo, Durango, CO
350* serve 8 GOOD!!
3 c cooked rice (1 1/2 c raw rice)
4 oz can diced green chiles
16 oz jar mild picante sauce - chunky
3 - 4 c cooked chicken or turkey, pulled into bite-sized pieces (use your fingers)
3/4 - 1 c onions, diced
garlic powder - to taste
1 (16 oz) can black beans, drained
8 oz canned mushrooms (stems and pieces)
6 TBSP sour cream
drained black beans in part of casserole
Place chicken or turkey in bottom of greased 9x13 baking dish. Sprinkle onions over chicken. Spread black beans over chicken and onions. Mix together picante sauce, chiles, and mushrooms. Spread all but 3/4 cup of mixture over chicken. Add sour cream and rice to remaining picante sauce mixture. Spread over mixture in casserole dish. Bake at 350* for 30 minutes, until hot and bubbly.
4 medium potatoes, peeled and thinly sliced
2 TBSP butter or margarine
1/3 c water
1/2 c milk
2-3 TBSP dry onion soup mix
3 TBSP minced fresh parsley
1 c cubed process American cheese
1 c cubed fully cooked ham
In a large skillet, cook potatoes in butter until potatoes are evenly coated. Add water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. In a bowl, combine the milk, soup mix and parsley; stir in cheese. Pour over potatoes. Add ham; cook and stir gently until cheese is melted and sauce is smooth. Serve immediately.
I omitted parsley and used 8 slices of American cheese instead of cubed cheese. Best thing about it is it took about 25 minutes It is a great comfort food for a cold, wet, soggy day.
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Chunky Salsa
1 can (about 4 oz.) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8'')
Directions:
MIX soup and milk.
MIX 2 tbsp. soup mixture, chicken, salsa, chiles and chili powder.
SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
POUR remaining soup mixture over enchiladas. Cover. BAKE at 375°F. for 35 min. or until hot.
Serves 4.
Serve with a selection of southwestern toppings such as shredded Cheddar cheese, prepared guacamole, sour cream, sliced jalapeño peppers, and sliced black olives
3/4 c. mayonnaise
3 oz. whipped cream cheese (or regular)
1 tbsp. grated onion
2 dashes garlic salt
1 tsp. Worcestershire sauce
1 tsp. ketchup
2 dashes Tabasco sauce
8 oz. shrimp- tiny ones (canned or frozen)
Avocados
Mix all ingredients and put on top of slices of avocado or fill in avocado half.
CRABMEAT AND ARTICHOKE DIP
~Submitted by Jessica, Corfu, Greece
1 (14 oz.) can artichoke hearts
1 sm. can crab meat
1 c. mayonnaise*
1/2 c. Parmesan cheese*
Pinch garlic powder *Adjust as needed
Quarter artichokes and drain. Mix mayonnaise and cheese. Fold in artichokes and crab meat. Place in pie dish. Microwave on high 2-4 minutes or until hot. Serve with warm French bread. (or English muffins!)
SALMON CAKES
~Submitted by Jessica, Corfu, Greece
1 lb. potatoes, peeled (may use mashed potato flakes made up to the equivalent)
2 lg. eggs
1/4 c. chopped green onions
2 tbsp. lemon juice
1/4 c. flour
1 1/2 c. bread crumbs
1 can salmon, drained
1/4 c. mayo or salad dressing
3 tbsp. chopped parsley
1/4 tsp. pepper
2 tbsp. milk
2 tbsp. margarine
Heat potatoes with water to cover and 1 teaspoon salt to boiling. Cover and cook until tender. Drain and mash. Combine potatoes, salmon, 1 egg, mayo, green onions, parsley, lemon juice, pepper and 1/4 teaspoon salt in bowl. Shape into patties and place on waxed paper. Spread flour on large plate. Beat remaining egg with milk on plate and spread bread crumbs on another plate. Dip patties into flour, then eggs, then crumbs. Melt 1 tablespoon butter in large skillet and cook patties until brown.
NICOISE SUPPER SALAD
~Submitted by Jessica, Corfu, Greece
Butter lettuce
1 sm. can chunk style tuna, drained
2 hard cooked eggs, halved or quartered
1 lg. tomato, cut into wedges
1 sm. green pepper, sliced & slivered
1/2 med. sized mild red onion, cut in rounds
1 stalk celery, thinly sliced
about 1/2 cup frozen green beans (rinsed till thawed)
1/2 c. pitted black or green olives, drained
4 lg. mushrooms, thinly sliced
1 jar marinated artichoke hearts, drained (canned artichoke hearts may be substituted)
Alfalfa sprouts
Canned baby corn on the cob
a few capers (rinsed out of a jar)
Nicoise dressing (recipe follows)
Crab pocket bread (pita bread)
Line a rimmed platter with butter lettuce. Place tuna in center. Arrange rest of ingredients in groups around tuna. Either serve as a salad or stuff pita bread halves with any ingredients above and moisten with Nicoise dressing.
Nicoise Dressing: Blend 2 teaspoons each minced canned anchovies and Dijon mustard with 3 tablespoons wine vinegar and 5 tablespoons olive oil.
REALLY EASY CAKE
~Submitted by Jessica, Corfu, Greece
1 lb. can applesauce
1 sm. can crushed pineapple
1 yellow cake mix
1 c. melted butter or margarine
1 1/2 c. walnuts (opt.)
Grease 9"x13" pan. Dump applesauce in pan. On top dump pineapple. Spread cake mix. Pour butter over entire cake. Sprinkle nuts over butter. Do not stir. Bake 1 hour at 350 degrees. Top with whipped cream or ice cream.
LEMON AND CRANBERRY BREAD PUDDING
~Submitted by Robyn, Auckland, New Zealand
Serves 10
10 slices white bread
½ cup (75g) craisins
5 eggs
½ cup (110g) caster sugar
600ml cream
1 2/3 cups (410g) milk
2 teaspoons finely grated lemon rind
Trim and discard crusts from bread: cut each slice into four triangles. Arrange two rows of triangles, overlapping slightly, lengthways along base of shallow 2.5 litre (10 cup) ovenproof dish.
Sprinkle half of the cranberries over bread. Arrange another row of triangles lengthways down centre of dish over first two rows, with triangles facing in opposite direction to first layer. Sprinkle with remaining cranberries.
Preheat oven to 160ºC/140ºC fan-forced.
Whisk remaining ingredients in large bowl. Pour mixture over bread; stand 15 minutes.
Place dish in large baking dish; add enough boiling water to baking dish to come halfway up side of ovenproof dish.
Bake about 1 hour 20 minutes or until custard sets.
PEAR AND PLUM AMARETTI CRUMBLE
~Submitted by Robyn, Auckland, New Zealand
825g can plums in syrup, drained, halved, stoned
825g can pear halves in natural juice, drained
1 teaspoon ground cardamom
125g amaretti (almond macaroons), crushed
1/3 cup (50g) plain flour
1/3 cup (40g) almond meal
½ cup (70g) slivered almonds
100g butter, chopped
Preheat oven to 200ºC/180ºC fan-forced. Grease deep 1.5 litre (6 cup) ovenproof dish.
Combine plums, pears and cardamom in dish; toss gently.
Combine amaretti, flour, almond meal and nuts in medium bowl; rub butter into amaretti mixture, sprinkle evenly over plum mixture.
Bake about 15 minutes or until browned lightly.
LIGHT POTATO FRITTATA
~Submitted by Robyn, Auckland, New Zealand
Serves 4
350g all-purpose potatoes, peeled and cubed
1 tablespoon olive oil
1 onion, finely sliced
2 eggs
4 egg whites
½ cup low-fat milk
salt and freshly ground black pepper
3 tablespoon chopped fresh oregano or basil
2 small tomatoes, sliced
40g feta cheese, crumbled
Cook cubed potato in boiling salted water for 5 minutes or until just tender. Drain and set aside.
Heat a frying pan, add oil and onion, then cook for 5 to 10 minutes over a low heat until softened.
Heat oven to 170ºC.
In a bowl, lightly beat eggs and egg whites, then blend in milk. Season well with salt and pepper. Stir in potatoes, onion and oregano or basil.
Pour mixture into a frying pan. Arrange sliced tomato on top and sprinkle with feta. Bake for 30 minutes or until set in the middle.
Slice to serve.
CARAMELISED APRICOT UPSIDE-DOWN CAKE
~Submitted by Robyn, Auckland, New Zealand
¾ cup brown sugar, plus ½ cup extra
125g butter, chopped, at room temperature
415g can apricot halves, drained on paper towel – other canned fruit of your choice may be used.
2 eggs
1 cup self-raising flour
1 teaspoon ground cinnamon
1/3 cup cream
Ice-cream to serve
Preheat oven to moderate, 180ºC. Lightly grease a 20cm round cake pan.
In a small saucepan, combine sugar and 60g butter. Stir over low heat for 2-3 minutes until smooth. Pour into cake pan, swirling to cover base. Top with apricot halves, cut-side up.
In a small bowl, using an electric mixer, beat remaining butter and extra sugar until pale and creamy. Add eggs, one at a time, beating well after each addition.
Sift flour and cinnamon together. Fold into creamed mixture with cream. Spoon over apricots, smoothing top.
Bake for 40-45 minutes, until cake is cooked when tested with a skewer. Serve cut into wedges topped with ice-cream.
CREAMY TOMATO, TUNA & CHILLI FETTUCCINE
~Submitted by Robyn, Auckland, New Zealand
Serves 4
375g packet fettuccine or other pasta of choice
1 tablespoon olive oil
1 onion, thinly sliced
1 garlic clove, crushed
1 small red chilli, finely chopped
200g button mushrooms, sliced
800g can chopped tomatoes
425g can tuna, drained, flaked
½ cup cream
1/3 cup basil leaves, coarsely chopped
Cook fettuccine in a large pan of boiling, salted water, according to packet instructions. Drain well and return to pan.
Meanwhile, heat oil in a medium frying pan on high. Sauté onion, garlic and chilli for 2-3 minutes until tender. Add mushrooms.
Cook, stirring, for 2-3 minutes until browned and tender. Stir tomatoes through and simmer for 5 minutes.
Add tuna and cream, and season to taste. Stir over low heat until mixture comes to the boil.
Toss sauce through pasta in pan with basil.
CHICKPEA, ZUCCHINI & PUMPKIN CURRY
~Submitted by Robyn, Auckland, New Zealand
Serves 4
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
800g can chopped tomatoes
400g can chickpeas, drained, rinsed
400g pumpkin, cut into small cubes
2 zucchinis, halved lengthways, sliced
½ cup coconut milk
¼ cup coriander, coarsely chopped
¼ cup mint, coarsely chopped
steamed rice, pappadums, coriander and mint leaves, to serve.
Heat oil in a large saucepan on high.
Sauté onion and garlic for 2-3 minutes until tender. Add coriander and cumin, stirring for 1 minute until fragrant.
Add tomatoes, chickpeas, pumpkin, zucchini and coconut milk. Season to taste.
Bring to the boil. Reduce heat. Simmer, covered, for 12-15 minutes until vegetables are just tender. Stir in fresh herbs.
Serve curry with steamed rice and pappadums. Top with coriander and mint leaves.
Heat oil in a large saucepan on high. Sauté leeks, swedes, celery, carrots and onion for 4-5 minutes until onion is tender.
Stir in stock, beans, tomatoes, soy, paste and bay leaf. Bring mixture to boil. Transfer mixture to a large casserole dish.
Bake, covered, for 20 minutes. Uncover and bake a further 10 minutes.
CARAWAY DUMPLINGS: Meanwhile, combine all dumpling ingredients in a large bowl. Season to taste.
Using wet hands, shape tablespoons of mixture into balls.
Arrange over casserole. Bake casserole, covered, for a further 5-10 minutes until dumplings soften.
Serve sprinkled with oregano leaves.
BROWN RICE FRUIT PORRIDGE
~Submitted by Robyn, Auckland, New Zealand
Serves 4
1 cup brown rice
1 cup water
3 cups milk
½ cup chopped dried apricots
½ cup chopped dried peaches
½ cup currants
1 tablespoon brown sugar
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup natural yoghurt, to serve
1/3 cup honey, to serve
In a medium saucepan, combine rice and water. Bring to boil. Reduce heat and simmer uncovered for 8-10 minutes until water has been absorbed.
Stir in milk, apricots, peaches, currants, sugar, vanilla and spices. Return to boil. Simmer, stirring for 40-45 minutes until rice is tender.
Serve topped with yoghurt. Drizzle with honey.
EGGPLANT AND POTATO CURRY
~Submitted by Robyn, Auckland, New Zealand
Serves 8
½ cup (125ml) olive oil
9 baby eggplants, sliced thickly
2 medium potatoes, chopped coarsely
½ teaspoon cumin seeds
1 teaspoon brown or black mustard seeds
1 large brown onion, chopped
2 cloves garlic, crushed
2cm piece (10g) fresh ginger, grated finely
2 long green chillies, sliced thinly
2 tablespoons medium curry paste
400g can diced tomatoes
1 cup water
1 bunch spinach, trimmed, chopped coarsely
1 teaspoon palm sugar or brown sugar
salt
Heat the oil in a large pan or wok; cook eggplant and potato, separately, in batches until browned. Drain on absorbent paper.
Add cumin and mustard seeds to pan; cook, stirring, until fragrant.
Add the onion, garlic and ginger; cook, stirring, until onion is soft. Add chilli and paste; cook, stirring, until fragrant.
Return the potato to pan with undrained tomatoes and water; simmer, uncovered, until potato is tender. Return the eggplant to pan with spinach and sugar; simmer, uncovered, until spinach is wilted.
Season to taste with salt before serving.
Not suitable to freeze. Not suitable to microwave.
MINESTRONE-STYLE SOUP
~Submitted by Robyn, Auckland, New Zealand
Serves 6
20g butter
2 tablespoons olive oil
1 medium brown onion, chopped coarsely
2 medium carrots, chopped coarsely
2 trimmed celery stalks, chopped coarsely
2 cloves garlic, crushed
2 bacon rashers, chopped coarsely
375g jar Paul Newman’s Own Classic Tomato, Onion & Garlic Pasta Sauce
2 cups salt-reduced chicken stock
3 cups water
240g can borlotti beans, drained, rinsed (see note)
1 medium zucchini, chopped coarsely
100g green beans, chopped coarsely
freshly ground black pepper
Heat the butter and oil in a large saucepan; cook onion, carrot, celery, garlic and bacon, stirring, for 5 minutes or until browned.
Add the pasta sauce; cook stirring, for 1 minute.
Add the stock and water; bring to the boil. Reduce heat, simmer, covered, for about 15 minutes, or until carrot is tender.
Add the borlotti beans, zucchini and green beans; simmer, uncovered, for a further 5 minutes, or until the green beans are tender.
Season soup to taste with freshly ground pepper.
Suitable to freeze. Suitable to microwave.
Note: Borlotti Beans
Borlotti beans are dried beans and are called by several names in the U.S. According to the USDA, the American 'cranberry bean' is the same bean as the Italian 'borlotti' and, as a matter of fact, a large percentage of the 'borlotti' beans sold in Italy are actually 'cranberry beans' imported from the U.S. Another name for this bean in the U.S. is 'French horticultural bean'. If you can't locate cranberry beans, an acceptable substitute is the pinto bean, and a second (but not as close) substitute would be red kidney beans.
Squeeze potatoes dry in a clean towel. Combine potatoes, scallions, eggs, flour, salt, cayenne, baking powder, and milk. Mix well.
Heat oil in a large skillet, over a medium to moderate flame and drop potato mixture by tablespoonful into hot oil. Fry until lightly browned on both sides and no longer wet in the center. Drain on paper towels. Serve hot.
ANDAGI
(Sweet Okinawan Doughnut)
~Submitted by Johnny, LA
Yield: 1/2 to 3 dozen doughnuts.
oil for deep frying
3 cup flour
1 cup sugar
4 1/2 tsp baking powder
1/2 tsp salt
3 eggs, slightly beaten
1 cup milk
Heat oil to 375 F. Sift dry ingredients together. Combine eggs and milk; add to dry ingredients. Mix thoroughly. Drop by teaspoonfuls into heated oil. Cook about 2 minutes or until golden brown. Drain on paper towels. Serve warm
CAJUN CHOCOLATE CAKE
~Submitted by Johnny, LA
Ingredients
2 cups sugar
2 cups flour
1 stick oleo margarine or butter
4 tbsp cocoa
1/2 cup shortening
1 cup water
2 eggs
1 tsp soda
1/2 cup buttermilk
1 tsp vanilla
Icing
1 stick oleo, margarine or butter
4 tbsp cocoa
1/2 cup milk
1 box powdered sugar
1 cup pecans
1 tsp vanilla
Directions
In a large mixing bowl mix 2 cups sugar and 2 cups flour. In a sauce pan bring to a boil 1 stick oleo, 4 T cocoa, 1/2 cup shortening and 1 cup water. Pour over dry ingredients. Add: 2 eggs, 1 tsp soda, 1/2 cup buttermilk and 1 tsp vanilla. Mix well and bake in a well greased oblong pan for 25 minutes at 400 or until toothpick comes out clean.
Start 5 minutes before cake is done.
Mix 1 stick oleo, 4 T cocoa, 1/2 cup milk and bring to a boil. Add 1 box confectioners sugar, 1 tsp vanilla, and 1 cup pecans (chopped if wanted) Pour over cake.
HUSH PUPPIES
~Submitted by Johnny, LA
Makes 2 dozen
A delicious treat from the American south. These tender morsels smell great and taste even better! Me...I chop up some Jalapeno peppers to add to this ~Johnny
2 quarts vegetable oil for frying
3 cups cornmeal
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
1/2 cup water
1 egg, beaten
1 small onion, minced
Heat vegetable oil to 365 degrees F (185 degrees C).
In a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. Mix in egg and chopped onion.
Shape the batter into small balls, approximately 1 tablespoon each.
Use a long handled spoon to gently slide the hush puppies into the hot oil. Cook 8 or 10 at a time, until golden brown. Remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. Serve hot. (Me, I use brown bags as paper towels makes fried food soggy)
BLACK BEANS AND RICE
~Submitted by Pat, Merritt Island, FL
I always have a can or two of "seasoned, ready to eat black beans" in my pantry. This differs from black beans in water. I also always have very small packages of yellow rice. I heat the seasoned black beans with a little extra garlic and about 1 Tbs olive oil. I serve this over the yellow rice with chopped onion. This has rescued me more times than I can count.
ROYAL BISCUITS MASTER RECIPE
~Submitted by Shirley, WA State
2 c. flour
4 tsp. baking powder
1/2 salt
4 tbl. shortening
3/4 c. milk
Sift together flour, baking powder and salt; add shortening and mix in with two knives cutting back and forth or use a pastry blender. Add liquid to make soft dough. Turn out on floured board and turn over so both sides are lightly dusted with flour. Pat with hands to 1/2 inch thickness. Place on a greased pan. Bake in hot oven at 475°F. about 12 min. Makes 16 two inch biscuits.
*Common cause of failure: Insufficient mixing of shortening and flour. Patting to thin or handling to much after milk has been added. Use a fork to just pull the dough together. Baking in to slow of an oven. To much flour used on your board you are patting them out on. Use a light hand.
Buttermilk Biscuits:
1 master recipe for biscuits
1/4 tsp. baking soda
3/4 c. buttermilk or sour milk
Sift soda with dry ingredients when making the dough. Use the buttermilk in place of sweet milk.
Orange Biscuit Squares:
1 master recipe for biscuits
1 tbl. sugar
grated rind and juice of 1 orange
Mix dough, adding sugar and grated orange rind to dry ingredients. Turn out on floured board, and pat to 1/2 inch thickness. Cut into 2 inch squares and
sprinkle with granulated sugar and orange juice. Bake in hot oven at 475°F. about 10 min. Makes 12.
English Beefsteak Pie
One recipe for the master biscuits
1 1/2 lbs. raw lean beef
1/4 lb. raw ham
1 tbl. butter
2 tbl. chopped onions (I like more)
2 tbl. flour
2 c. water
2 med. sized potatoes, peeled and sliced
2 tbl. chopped parsley
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
2 hard cooked eggs
Cut beef and ham in thin slices. Melt butter in frying pan, add onion and meat and cook until meat is well browned. Add flour; add water, stirring constantly until well blended. Add
seasonings, parsley and sliced potatoes. Cook about 20 minutes more until meat is done. Place in greased baking dish; garnish with sliced cooked eggs. Make biscuit; roll out 1/2 inch thick, place on top of mixture in baking dish. Make several cuts in dough to allow steam to escape. Bake in hot oven at 475°F. for about 15 minutes. Serves 6.
Source: These are from my Royal Baking Cook Book.
FRITTER BATTER #1
~Submitted by Shirley, WA State
For dipped Fritters
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
2/3 c. milk
Sift together dry ingredients; add the beaten egg and milk; beat well again. Use for dipping large pieces of fruit, vegetables, oysters, etc. Fry
until brown in deep hot fat at 385°F.
FRITTER BATTER #2
~Submitted by Shirley, WA State
For Dropped Fritters
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
2/3 c. milk
Sift together dry ingredients; add the beaten egg and milk; beat well again/ use for small berries, chopped fruits, vegetables, meat, fish, etc. Drop by spoonfuls into deep hot fat at 375°F. and fry until brown.
PRUNE CAKE
~Submitted by Shirley, WA State
1/4 c. shortening
3/4 c. sugar
2 eggs
1/2 tsp. vanilla
1 1/4 c. pastry flour
1 1/2 tsp baking powder
1/4 tsp. salt
1/8 tsp. baking soda
1/4 c. sour cream
1/4 c. milk
1/2 c. chopped stewed prunes
1/4 c. chopped pistachio or walnuts
This makes an 8 inch square cake or can be doubled for a 9x13.
Cream shortening; add sugar; beat well. Add eggs one at a time, beating well after each addition. Add the flavoring. Sift together dry ingredients. Mix cream, milk and prune pulp together and add alternately with dry ingredients. Add the nuts. Bake in greased pan in moderate oven at 350°F for about 50 minutes. Sprinkle with powdered sugar.
Source: Royal Baking Powder
CURRIED RED KIDNEY BEANS
~Submitted by Skirnir, WI
2 cans red kidney beans (rajma) (you can also use dry beans soaked overnight and then cooked in water till done)
1 medium onion, chopped finely
1 clove garlic, minced
2 large juicy tomatoes (We used one can diced tomatoes.)
2 heaped teaspoons garam masala
1/2 tsp chili powder
Saute onions in oil until slightly brown. Add garlic and tomatoes and saute until the tomatoes are soft and runny. Add drained beans, chili powder and garam masala. Mix. Add a little water depending on the consistency you want. Simmer at low heat for approx 10 minutes.
Source: Vegetarian Resource Center - Boston, US
SLOPS
~Submitted by Fran, Wallingford, CT
This was something I made years ago when we got snowed in for a week up in Maine and I had 4 young sons. My kids like this a lot and now my baby is almost 35 I will still hear from one of them--" Hey Mom, we are coming over--got the stuff to make slops?" I told a friend of mine about it and she makes it with Mexican spices and her kids love it, too.
About 1 lb hamburger meat
1 small green pepper diced
1 small onion diced
I usually use oregano, salt and pepper --just a dash of each
Fry these together in a frying pan that has a cover--cook until the hamburger is done. Then add:
1 can of tomatoes (use either diced or cut whole ones)
Bring to a boil then add:
1/2-3/4 cup of minute rice--stir and then cover tightly and turn off the heat.
As soon as the rice is cooked it is time to eat it. You may add whatever herbs and spices you want while cooking the hamburger, onions and pepper. My kids liked to have this with oregano--parsley salt and pepper and put a little bit of shredded cheese (preferably Mozarella) on top when you serve it. I usually add a bit of shredded cheese on it when I serve it, but, the cheese is not necessary.
BEST COOKIES
~Submitted by Helen H., N. Ft. Myers, FL
¾ cup canola oil
2 sticks butter
3 Cups all purpose flour
1 cup chopped pecans
1 cup oatmeal
1 cup cornflakes
1 tsp. salt
1 cup coconut
1 t. baking soda
1 cup sugar
1 egg
1 cup brown sugar
1-2 tsp. Cinnamon (optional)
Mix oil & butter, then add egg. Add flour. Add other ingredients. (I mixed flour and all other ingredients together and then mixed all of this with the oil & butter & egg.)
Shape into balls. Press with fork. Bake at 325 deg. approx. 10-12 minutes.
MIRACLE WHIP DEVIL'S FOOD CAKE
~Submitted by Helen H., N. Ft. Myers, FL
2 sticks butter
1 C. Miracle Whip
1 C. sugar
1 C. cold water
2 C. flour
4 tbsp. (1/4 C.) Cocoa
2 tsp. soda
1 tsp. vanilla
Cream Miracle Whip & sugar together. Add water, sifted flour, cocoa, & soda to other ingredients. Add vanilla. Bake in 2-9' cake pans or a 13x9x2 pan. Bake at 375 oven 25-30 min.
SUGAR COOKIES
~Submitted by Helen H., N. Ft. Myers, FL
Nice and chewy old fashioned recipe over 100 years old.
Full Recipe / Half Recipe
2C. sugar / 1 C.
2 tsp. B.Powder / 1 tsp.
1 tsp. Soda / ½ tsp.
¼ tsp. Salt / 1/8 tsp.
1 C. Shortening / ½ C.
½ C. butter / ¼ C.
2 eggs / 1 egg
½ C milk / ¼ C.
(also ½ C. milk & 1 Tbsp. Vinegar) / (1/4 C milk & 1 ½ tsp. vinegar)
2 tsp. Vanilla / 1 tsp. Vanilla
4-4 ½ C. Flour / 2-2 ¼ C. Flour - enough to make a batter to handle.
(I also add some cinnamon to taste and put sprinkles in pan of flour for Christmas)
Mix all together then add Vanilla, (milk & vinegar last and mix good).
Add Flour until easy to handle. Then drop by tsp. into pan of flour then pat out in hand and place on cookie sheet.
Bake in 350 oven for 8-10 Minutes.
CORNED BEEF PATTIES
~Submitted by Luanne, FL
Ingredients:
1 cup instant mashed potato flakes
3 tablespoons dry onion
1/4 teaspoon black pepper
1/2 cup fresh water
12 oz can corned beef
oil or shortening for frying
In a medium bowl combine the potato flakes, dry onion and black pepper. Add the water and scoop in the corned beef. Using clean hands, mash this mixture all together until it has the consistency of meatloaf. Divide the mixture into 4 to 6 patties. Fry in hot fat until browned and crusty on one side, then flip and brown the other side. These are a family favorite. When you get tired of casseroles and other combination foods, these patties make a nice change of pace. This recipe serves 3. To serve 4 or 6 starving people, double the recipe. Serve with fruited jello, buns or biscuits and mixed greens.
Ingredients:
2 - 12 oz cans of roast beef, with the juices and gravy from the can
10 oz can of cream of mushroom soup
2 - 4 oz cans of mushrooms, drained
1 tablespoon dry onion
1/4 teaspoon garlic powder
1 teaspoon dry parsley
Splash of dry wine or sherry (2 to 4 tablespoons) or water
1/2 to 1 cup of yogurt, or reconstituted sour cream
Open up all the cans. In a large skillet, or pot, combine the roast beef, soup, mushrooms, dry onion, parsley and garlic powder. Stir it up and bring to a simmer over medium heat. Simmer the mixture for about 5 to 10 minutes. Turn off the heat. Stir in the wine or sherry and the yogurt or sour cream. Stir and stir until it is all creamy and well combined. Serve over cooked noodles, or rice, or even bread or biscuits.
Ingredients:
4 cups (8 oz) dry egg noodles, cooked
10 or 12 oz can chicken or tuna or SPAM
15 oz can carrots
15 oz can asparagus or green beans
4 oz can mushrooms (optional)
2/3 cup instant nonfat dry milk powder
1/4 cup butter flavored shortening
1/4 cup flour
2 chicken bouillon cubes
1 teaspoon basil
1 tablespoon dry onion
1/2 cup grated parmesan cheese
First cook the noodles according to package directions. Meanwhile, prepare the sauce. Begin by draining all of the canned goods into a measuring cup. You will want 2 cups of liquid. If you have more than that, then pour it off and set it aside (you might need it later for thinning). Stir the dry milk powder into the liquid to make your milk.
In a large pot melt the shortening. If you don't have shortening, you can use oil, but the flavor and color are
enhanced by the butter flavored shortening. Add the flour and stir briefly, allowing the flour to sizzle in the fat just a bit. Gradually stir in the milk you've already prepared... Whisk the mixture smooth and stir frequently. Stir in the bouillon cubes, basil and dry onion. Cook and stir until the sauce boils and thickens. Count to 60 while the sauce boils, so the flour will be completely cooked and won't taste pasty. Stir in the cheese. If the sauce seems too thick, then add a little bit of water or reserved canning liquid to thin it down to your preference. Simmer gently for a minute or two, to blend all of the flavors in a friendly way.
Add the meat and cooked noodles to the sauce. Stir very well, breaking up the chunks of meat and coating the noodles evenly with the sauce. Finally stir in the vegetables. Gently stir the mixture together, trying not to break the vegetables up too much. Reheat if necessary and serve with a hot bread.
COUSCOUS PILAF WITH MUSHROOMS AND PARSLEY
~Submitted by Luanne, FL
Ingredients:
1 teaspoon Olive oil
1 cup Sliced button mushrooms
Pinch of salt
1/2 cup Couscous
1/2 cup Plus 2 tablespoons fat-free, reduced sodium chicken broth or water
2 tablespoons Minced parsley
Salt and pepper, to taste (optional)
Preparation
In medium saucepan, heat oil Add mushrooms and pinch of salt. Saute for 3 minutes, stirring often. Add couscous, broth, parsley and salt and pepper, if using. Stir and bring to boil. Remove from heat and cover. Let mixture sit 5 minutes. Fluff with fork and serve hot.
Source: From the back of the couscous box.
EASY CHICKEN ALFREDO
~Submitted by Jean, OH (wintering with Luanne in Florida)
Rich and creamy.
Ingredients:
1 package Fettuccini noodles
1 jar Alfredo sauce
1 can Cream of mushroom soup
1 can Cream of chicken soup
1/2 cup milk
3 cups diced cooked chicken breast
1 4oz. can drained small peas, opt.
1 4oz can stems and pieces drained mushrooms, opt.
1or 2 cloves Fresh chopped garlic
Fresh chopped parsley
Pepper
Olive oil
2 cups shredded cheddar and mozzarella cheese mix
Preparation:
Cook fettuccini in large pot of boiling water until almost done. Drain well, keep warm.
Add Alfredo sauce and both soups and milk to pot , blend well. Add vegetables if using and the chicken. Heat gently, then add 1 1/2 cup cheese.
Using large fork, stir the pasta into the sauce. Taste for seasoning.
Serve with extra cheese and parsley for garnish.
INSTANT CREAM OF TOMATO SOUP
~Submitted by Jean, OH (wintering with Luanne in Florida)
6 ounce can tomato paste
1 can of water
2 tablespoons margarine
3 cans of milk
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon onion powder
Dash black pepper
This recipe is easy, healthy and good. Open up the tomato paste and scrape the contents into a medium-sized saucepan. Add 1 can of water and the margarine. Stir and heat the mixture until it is smooth and bubbly. Remove the pan from the heat. Add the milk, sugar, salt, onion powder and pepper. Stir until smooth. Reheat over low heat until very hot, but not boiling. If you boil the soup it will curdle. It still tastes good if it curdles, but it is speckled when you look at it. If you find yourself boiling it most of the time,
in spite of yourself, then change the name to Speckled Tomato Soup and pretend like it's supposed to look that way. My favorite way to eat this soup is with grilled cheese sandwiches. The recipe is easily doubled for more servings.
~Submitted by Jean, OH (wintering with Luanne in Florida)
Quick easy way for lunches or a late night meal.
INGREDIENTS:
Butter
One egg per sandwich
Sliced cheese, such as cheddar
Thinly sliced onion
Thinly sliced tomato
Salt and pepper to taste
Good sandwich bread, lightly toasted
Fried bacon slices (optional)
Choose a skillet according to the amount of eggs you are making. Heat over medium-high heat. Add enough butter to lightly coat the bottom (or use cooking spray). Break the eggs into a bowl, then add to the pan. With a fork or spatula, stir the eggs until the whites and yolks have almost combined. Cook the eggs just until the bottom has set. Top with cheese, onion and tomato, salt and pepper. To finish, you can either put on a lid until the tomato and onion are warm and cheese has melted or you can place the pan under a heated broiler until the tomato is lightly browned. Slice into sandwich-size portions.
Make sandwiches using mayo, mustard or catsup, extra bacon or shredded lettuce.
UNOFFICIAL SENATE BEAN SOUP
~Submitted by Angelique, TX
1 1/2 cups dry navy beans
1 smoked ham hock
1 medium potato, finely diced
1 onion, diced
1/2 cup diced celery
1 clove garlic, minced
Salt
Pepper
Chopped parsley
Soak beans overnight in a quart of water (or bring beans to boil in the water, boil 2 minutes. Cover and let stand for 1 hour.) Drain beans. Reserve water. Add enough water to make 2 quarts. Put beans, water and ham hocks in large pot or kettle; cover; simmer 2 hours. Add potato, onion, celery and garlic. Simmer another hour. Remove ham hock; Cut meat. Remove 1 cup beans and puree in blender. Return meat and pureed beans to soup; reheat. Season to taste with salt and pepper. Sprinkle with chopped parsley for serving.
Serves 6
Source: My Old Recipes
ORZO WITH TOMATOES, ONIONS AND PEAS
~Submitted by Angelique, TX
Orzo is a nice variation to the more traditional rice. Everyone seems to enjoy this rice shaped pasta, flavored with broth and tomatoes. The addition of peas makes it especially attractive for buffet serving.
1 cup orzo (rice shaped pasta)
1 can chicken broth (10.5 oz)
1 cup water
2 T. oil
Salt and pepper to taste
1 small onion, chopped
2 clove garlic, minced
2 tomatoes, peeled, seeded and chopped
1 T. butter
1 pkg. (10 oz) frozen peas
In a pan, stir together the first 5 ingredients, cover pan and simmer mixture for about 40 minutes or until orzo is tender and liquid is absorbed. Meanwhile, in a covered pan, cook together the remaining ingredients until onions are soft. Remove cover and cook for several minutes, or until liquid is evaporated. Toss together orzo and tomato mixture until blended. Heat through before serving. Sprinkle with a little grated Parmesan before serving (optional).
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Heart Healthy
LOW-FAT POPCORN COOKIES
~Submitted by Maggie, TX
3 cups Popped popcorn; unsalted
2 Egg whites
1/4 cup Sugar
1/4 tsp Cinnamon
1/4 tsp Salt
1 tsp Vanilla
Preheat oven to 325 degrees F.
Grind the popcorn in a blender at low speed until a fine powder. In a medium bowl, beat the egg whites on high speed until soft peaks form; add the sugar; beat until egg whites are stiff, then beat in cinnamon, salt and vanilla. Gently fold in the ground popcorn Place rounded tablespoonfuls onto a greased baking sheet. Bake for 10 to 12 minutes or until cookies are lightly browned.
WEIGHT WATCHER'S 5 CAN SOUP
~Submitted by Maggie, TX
Makes 4 servings (6 cups)
1 (16 ounce) can fat free minestrone soup
1 (16 ounce) can Ro-tel Tomatoes
1 (16 ounce) can corn
1 (16 ounce) can mixed vegetables
1 (16 ounce) can black beans
Mix together, heat and enjoy.
1 cup= 1 point.
PASTA PUTTANESCA FROM THE PANTRY
~Submitted by Maggie, TX
For the Super Low-Fat Tomato Sauce:
1 (33 1/3-oz.) can plum tomatoes, undrained
1 small onion, peeled and diced (1/2 cup)
1 to 2 cloves garlic, finely chopped
1 tsp. dried basil
1/4 to 1/2 tsp. crushed red pepper flakes
Salt to taste
For the Pasta Puttanesca:
8 oz. Mostaccioli, Rigatoni or other medium pasta shape, uncooked
1 (3 1/8 oz.) can white tuna packed in water, drained and crumbled
1/4 cup chopped fresh parsley or 2 tbsp. dried parsley
3 tbsp. chopped pitted olives (green or black)
4 to 6 anchovy fillets (optional)
Grated Parmesan or Romano Cheese
Super Low-Fat Tomato Sauce
To prepare the sauce:
Combine ingredients for the sauce in a 2 quart saucepan and heat to boiling. Reduce heat and simmer until the liquid is reduced by half, approximately 10-20 minutes.
In a food processor or blender, puree small quantities of the sauce to desired consistency, using 3 to 4 quick on-off motions for a chunky sauce, longer for a smoother sauce.
To prepare the Pasta Puttanesca:
Prepare pasta according to package directions.
While pasta is cooking, reheat Super Low-Fat Tomato Sauce in a 2-quart saucepan over medium heat, stirring occasionally, until warmed through.
Stir the tuna, parsley, olives and anchovies (if using) into the sauce and simmer for 5 minutes. Check the seasoning and add salt and pepper if necessary.
To serve:
When pasta is done, drain well and return it to the pot. Add the sauce and stir until it is evenly distributed. Transfer the pasta to serving bowls or platter and serve immediately. Pass the cheese separately.
Servings: 4
Each Serving Provides:
591 Calories
2.35 g Protein
13.1 g Carbohydrates
0.8 g Fat
0 mg Cholesterol
22.1 mg Sodium
Calories from Fat 11%
(Please note: anchovies and cheese not included in analysis.)
This recipes uses dairy products but also contains canned goods from your pantry that may very well need using up! I think adding halved green grapes (rather than the banana) makes this a total winner around here.
1 cup skim milk
1 package (4-serving size) sugar-free vanilla instant pudding
2/3 cup low-fat plain yogurt
1/3 cup frozen orange juice concentrate, thawed
1 1/2 cups unpeeled diced red delicious apples
1 1/2 cups unpeeled diced granny smith apples
1 cup sliced ripe bananas
20 ounces unsweetened pineapple chunks, drained
16 ounces sliced peaches, canned in juice, drained
11 ounces mandarin oranges in light syrup, drained
1/4 cup shredded coconut
In medium bowl, combine milk and pudding mix; stir with wire whisk about 2 minutes, until thickened. Add yogurt and orange juice; stir well.
In large bowl, combine apples, bananas, pineapple, peaches and oranges. Add pudding mixture, stirring gently to coat fruit.
Chill 1 hour before serving. Sprinkle with shredded coconut.
Makes 8 servings
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Diabetic Choices
VEGETABLE SOUP
~Submitted by Maggie, TX
If you use no-salt, no-sugar-added ingredients, you should be able to do even better than the values listed. Good soup and easy! This is an adaptation of a recipe that originally came from
Recipe Zaar.
2 (15 ounce) cans low sodium chicken broth
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can sliced zucchini, in Italian-style sauce
1 (15 ounce) can corn, drained
1 (15 ounce) can sliced potatoes, drained
1 (15 ounce) can wax beans, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can sliced carrots, drained
Combine all ingredients in large pot. Bring to a boil and simmer for 3 minutes. Serve. You may use the tomatoes that come flavored with basil, oregano, and garlic, I like to substitute one can with Ro-tel tomatoes. You can substitute whatever vegetables you like; if you don't want to use the zucchini, add a can of tomato sauce to give it some substance. We do not use carrots so another can of veggies takes the place.
Makes 6 servings.
Amount Per Serving %DV:
Calories 263
Calories from Fat 22 (8%)
Total Fat 2.5g 3%
Saturated Fat 0.5g 2%
Polyunsat. Fat 0.9g
Monounsat. Fat 0.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 306mg 12%
Potassium 1582mg 45%
Total Carbohydrate 57.0g 18%
Dietary Fiber 12.5g 49%
Sugars 12.2g
Protein 11.9g 23%
PENNE PASTA ARRABBIATTA
~Submitted by Maggie, TX
1/2 teaspoon (2.5 ml) crushed red pepper flakes
2 large garlic cloves, finely chopped
1 tablespoon olive oil
1 14 1/2-ounce (415 g) can no salt added Italian tomatoes and their juice
8 ounces (240 g) dried penne pasta
2 tablespoons (15 g) chopped flat-leaf parsley
3 tablespoons (27 g) freshly grated Parmesan cheese
freshly ground pepper
Bring a large pot of lightly salted water to a boil.
Meanwhile, in a heavy nonstick skillet, cook the red pepper flakes and garlic in the olive oil over low heat until pepper flakes are fragrant and garlic is limp, but not browned, about 2 minutes. Add the tomatoes, breaking them up with the back of a wooden spoon. Cook the sauce over medium-low heat until thickened, about 15 minutes.
When water is boiling, add the penne and cooking according to package directions until al dente, about 10 minutes. Drain thoroughly.
Add the drained pasta to the sauce along with the parsley and Parmesan cheese. Toss to coat evenly and serve at once. Pass the pepper grinder.
Makes four servings.
Per serving: 284 calories (18% calories from fat), 10 g protein, 6 g total fat (1.5 g saturated fat), 48 g carbohydrate, 3 g dietary fiber, 4 mg cholesterol, 103 mg sodium
Exchanges: 3 carbohydrate (3 bread/starch), 1 vegetable, 1 fat
BLACK BEANS & RICE
~Submitted by Maggie, TX
1 tablespoon (15 ml) olive oil
1 medium, 5 ounces (150 g), yellow onion, minced
1 large clove garlic, minced
1 15-ounce (450 g) can black beans, rinsed and well drained
1/4 teaspoon (1.25 ml) ground cumin
1/4 teaspoon (1.25 ml) crushed dried oregano
1 bay leaf
1/2 teaspoon (2.5 ml) packed light brown sugar
1/2 tablespoon (7.5 ml) red wine vinegar
freshly ground pepper to taste
2 cups (350 g) hot cooked rice
Heat oil in a heavy skillet over medium-low heat. Add onion and garlic. Sauté, stirring often, until onion is soft but not browned, about 4 minutes. Stir in remaining ingredients except cooked rice. Simmer for 5 minutes. Discard the bay leaf.
To serve, divide beans and sauce between 6 heated serving plates. Pack 1/3 cup of the hot cooked rice into a mold. Unmold onto the beans and serve at once.
Serves 6.
Per serving: 140 calories (18% calories from fat), 5 g protein, 3 g total fat (0.4 g saturated fat), 24 g
carbohydrate, 4 g dietary fiber, 0 cholesterol, 162 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch), 1/2 fat
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In medium saucepan, heat soup just to boiling over medium-high heat.
Meanwhile, place frozen biscuits on microwaveable plate. Microwave on High 15 to 30 seconds or just until biscuits begin to thaw. Cut each biscuit into 6 pieces.
Place biscuit pieces on top of simmering soup. Reduce heat to low; cover and simmer 6 to 7 minutes or until dumplings are fluffy and no longer doughy in center.
1 can (10 oz.) Bumble Bee Whole Baby Clams
1 medium onion, minced
2 large cloves garlic, pressed
1/4 cup olive oil
2 tablespoons margarine
1/4 cup dry white wine
1/4 cup minced parsley
1/4 tsp. black pepper
6 oz linguini, cooked according to package
Drain clams, reserving liquid.
In medium skillet, saute onion and garlic in oil and margarine.
Stir in wine and clam liquid; boil about 3 minutes to reduce liquid.
Stir in clams, parsley and pepper. Heat thoroughly.
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Publisher's Choice
OLD FASHIONED FUDGE
This recipe came from the web site of our very own birthday baby: Lucy Wellhausen. She and her hubby own Ohio Honey.com. I hope you will visit their site and perhaps order some of their delicious products. Theirs is the ONLY honey we use!
Makes 32 squares
Ingredients:
1 cup honey
2 oz. unsweetened chocolate or 1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
2/3 cup milk
2 Tablespoons corn syrup
2 Tablespoons butter or margarine
1/2 cup nuts, coarsely chopped
Directions:
Butter a 9x5-inch pan. In a 2-quart saucepan, mix honey, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly until chocolate is melted and honey dissolved. Continue cooking, stirring frequently until mix reaches 236°F on candy thermometer or at soft ball stage. Remove from heat; add butter, cool to 120°F without stirring (bottom of pan will be lukewarm). Add vanilla and beat vigorously until candy is thick and loses its gloss (will hold shape when dropped from spoon). Add nuts quickly and spread evenly in pan. When firm cut into squares. Serving size 2 squares.
KING RANCH CASSEROLE
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 ounce) can tomatoes and green chilies
1 (4 ounce) can diced green chilies
1 (10 1/2 ounce) can chicken broth
2 (12 1/2 ounce) cans chicken breasts
18 corn tortillas, cut in quarters
2-3 cups Colby-Monterey jack cheese, shredded
Preheat oven to 350.
Pour chicken broth into a large bowl. Soak quartered tortillas in broth for at least 5 minutes. Remove tortillas. Add all remaining ingredients except the cheese to the bowl and mix together.
Spray a 2 quart casserole dish with non-stick cooking spray. Layer ingredients in dish as follows, repeating as necessary: tortillas, chicken/soup mixture, cheese. Be sure to end with a layer of tortillas topped by a layer of cheese. Bake approximately 1 hour.
POLISH SAUSAGE SOUP
1/2 pound smoked Polish sausage, cubed
1 can (14-1/2 ounces) Cajun-style stewed tomatoes
1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
2 cups water
1/2 teaspoon dried basil
In a 3-qt. saucepan over medium heat, brown sausage; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Makes 4-6 servings.
Source: Home-Style Soups, Salads and Sandwiches Cookbook
FRITO CHILI PIE
3 c. Frito corn chips
1 lg. onion, chopped
1 c. grated cheese
2 c. chili of your choice
Place 2 cups Fritos in baking dish. Arrange onions and half of grated cheese over corn chips. Pour heated chili over onions and cheese. Top with remaining Fritos and grated cheese. Bake at 350 degrees for 10 minutes. Makes 6 servings.
VELVEETA APPLE CRUMBLE
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 Granny Smith apples, chopped
2/3 cup dried cranberries
1/4 cup firmly packed brown sugar
1 tsp. ground cinnamon
1 sleeve Ritz Crackers (about 35), crushed
2 Tbsp. butter, melted
Preheat oven to 375°F. Mix Velveeta, apples, cranberries, sugar and cinnamon in 2-qt. baking dish sprayed with cooking spray. Mix cracker crumbs and butter; sprinkle evenly over apple mixture.
Bake 30 to 35 min. or until apples are tender and topping is golden brown.
Serve warm topped with Cool Whip Whipped Topping or ice cream, if desired.
Nutrition (per serving): 9 servings, about 3/4 cup each
Calories 240 Total fat 11g Saturated fat 5g Cholesterol 25mg Sodium 500mg Carbohydrate 32g Dietary fiber 2g Sugars 23g Protein 5g
BEAN AND CHEESE ENCHILADAS
1 can (16 oz.) Refried Beans
1 jar (16 oz.) Salsa, divided
1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese, divided
1/4 cup chopped onion
8 Flour Tortillas
Preheat oven to 350°F. Mix beans, 1/2 cup of the salsa, 1 cup of the cheese and the onion until well blended. Spread remaining 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the bean mixture down center of each tortilla; roll up. Place, seam sides down, over salsa in baking dish. Top with the remaining salsa and cheese. Bake 20 minutes or until heated through.
Serves 4 (2 enchiladas each).
HERBED TOMATO, BEANS & RICE SUPPER
This is a tasty concoction from Kraft dressing.
1 can (28 oz.) diced tomatoes, drained
1 can (19 oz.) cannellini beans, drained and rinsed
1/4 cup Kraft Light Red Wine Vinaigrette Reduced Fat Dressing
2 tsp. each dried thyme leaves and minced garlic
1 cup Kraft 2% Milk Shredded Reduced Fat Mozzarella Cheese
2 Tbsp. Kraft 100% Grated Parmesan Cheese
3 cups cooked Minute Brown Rice
Cook tomatoes, beans, dressing, thyme and garlic on medium heat 5 min. or until heated through.
Spoon over rice. Sprinkle with mozzarella and Parmesan cheeses.
Nutrition (per serving): Makes 4 servings.
Calories 430 Total fat 8g Saturated fat 3.5g Cholesterol 15mg Sodium 440mg Carbohydrate 67g Dietary fiber 8g Sugars 5g Protein 23g
LAYERED MEXICAN DIP
1 can (16 oz.) Refried Beans
3/4 lb. (12 oz.) Pasteurized Prepared Cheese Product, cut up (like Velveeta)
1/2 cup Chunky Salsa
Spread beans onto bottom of 9-inch microwavable pie plate or quiche dish. Top with cheese and salsa.
Microwave on HIGH 5 to 6 minutes or until cheese is melted, turning dish every 2 minutes.
Ingredients
- 1 SPAM Classic (12-ounce) can cubed
- 1/3 cup chopped green bell pepper
- 1/4 cup chopped onion
- 2 tablespoons butter or margarine
- 6 eggs
- 2 cups milk
- 1 tablespoon flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 2 (10-ounce) packages frozen whole kernel corn thawed and drained (can use canned corn)
Directions
Heat oven to 300°F. In skillet, sauté SPAM®, bell pepper, and onion in butter until tender. In large bowl, beat eggs. Stir in milk, flour, sugar, salt, and pepper. Add SPAM™ mixture and corn. Pour into greased 12x8-inch baking dish. Bake 1hour and 10 minutes or until set.
1 (3 ounce) can chow mein noodles
1 (9 3/4 ounce) can chicken
1 (12 ounce) can evaporated milk
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can chicken and rice soup
1/4 cup onions, finely chopped (optional)
2 tablespoons lemon juice (optional)
Drain canned chicken, then place in 1 1/2 quart casserole dish and break apart with a fork. Add the rest of the ingredients and mix together well. Bake at 350 degrees Fahrenheit for 25 minutes or so until lightly browned.
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