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Great Little Quiz

~Shared by Judy M, Montreal, Canada

When it says you only have 8 seconds to answer the question, they aren't kidding!
Re-taking the test mixes up the questions so you can't gain anything there.

This is VERY FAST, so be prepared.  
You only have 8 seconds for each question.
Click on the Smartorstoopid link and have fun.

Smartorstoopid

Irish Wishes For You

~Shared by Treva, NC

May your mornings bring joy
and your evenings bring peace...
May your troubles grow less
as your blessings increase!

May neighbors respect you,
Trouble neglect you,
The angels protect you,
And heaven accept you.

May the lilt of Irish laughter
lighten every load.
May the mist of Irish magic
shorten every road...
And may all your friends remember
all the favors you are owed.

May those that love us, love us.
And those that don’t love us,
May God turn their hearts.
And if he doesn’t turn their hearts,
May he turn their ankles,
So we’ll know them by their limping.

May misfortune follow you the rest
 of your life, and never catch up.
May you have food and raiment,
 a soft pillow for your head.
May you be forty years in heaven
before the devil knows you’re dead.

May you have the hindsight to know
where you've been,
The foresight to know
where you are going,
And the insight to know when
you have gone too far.

Household Hints

~Shared by Doe, Canada

Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.

Boil sausage links for about 8 min. before frying and they will shrink less and not break at all. Or you can roll them lightly in flour before frying.

To quickly crack open a large amount of nuts, put in a bag and gently hammer until they're cracked and open. Then remove nutmeats with a pick.

If nuts are stale, place them in oven at 250 degrees and leave them there for 5-10 min. The heat will restore them.

Soften butter quickly by grating it. Or heat a small pan and place it upside down over the butter dish for several minutes.

Add a bit of sugar to milk (without stirring) to prevent it from scorching.

Rinse the pan in cold water before scalding milk and it will be much easier to clean.

Instant white sauce: Blend together 1 c. flour and 1 c. soft butter. Spread in an ice cube tray, chill well, cut into 16 cubes before storing in plastic bag in the freezer. For medium-thick sauce, drop 1 cube into 1 c. milk and heat slowly, stirring as it thickens.

Put vegetables in water after the water boils, not before, to be sure to preserve the vegetables' vitamins.

Bleach the cutting board clean with lemon juice.

Take away strong odors like onion with baking soda. Just rub it in.

If you find that your beets tend to lose color when you boil them, add a little lemon juice.

Two things to do to keep cabbage smell from filling the kitchen: don't overcook it (keep it crisp) and put half a lemon in the water when you boil it.

When you're near the end of the baking time, turn the oven off and keep the door closed. The heat will stay the same long enough to finish baking your cake or pie and you'll save all that energy.

Before placing ham in the roasting pan, slit rind lengthwise on the underside. The rind will peel away as the ham cooks, and can be easily removed.

Dinner Talk

~Shared by Johnny, LA

One night at the dinner table, the wife commented, "When we were first married, you took the small piece of steak and gave me the larger. Now you take the large one and leave me the smaller. You don't love me any more?"

"Nonsense, darling," replied the husband, "you just cook better now."


Rude Parrot

~Shared by Brenda, AL

A lady was walking down the street to work and she saw a parrot on a perch in front of a pet store. The parrot said to her, "Hey lady, you are really ugly." Well, the lady is furious! She stormed past the store to her work. On the way home she saw the same parrot and it said to her, "Hey lady, you are really ugly."

She was incredibly upset now. The next day the same parrot again said to her, "Hey lady, you are really ugly."

The lady was so upset that she went into the store and said that she would sue the store and kill the bird. The store manager replied, "That's not good," and promised he wouldn't say it again.

When the lady walked past the store that day after work the parrot called to her, "Hey lady."
She paused and said, "Yes?"
The bird said, "You know."


Weather Riddles!

~Shared by Mary H., Montreal, Canada
 
Q. What did one tornado say to the other?
A. "Let's twist again, like we did last summer ..."

Q. What's the difference between 'weather' and 'climate'?
A. You can 't 'weather' a tree, but you can 'climate'!

Q: What did the thermometer say to the other thermometer?
A: You make my temperature rise.

Q: What did the hurricane say to the other hurricane?
A: I have my eye on you.

Q: What did the tornado say to the other tornado?
A: You turn me on.

Q: What's the difference between a horse and the weather?
A: One is reined up and the other rains down.

Q: What do you call it when it rains chickens and ducks?
A: Foul (fowl) weather

Q: What did one raindrop say to the other raindrop?
A: My plop is bigger than your plop.

Q: Why don't mother Kangaroos like rainy days?
A: Their kids have to play inside.

Q: What happens when it rains cats and dogs?
A: You have to be careful not to step in a poodle.

Jill: How did you find the weather on your vacation?
Bill: I just went outside and there it was!

SPAGHETTI WITH PARMESAN AND BACON

Serves: 8
Total: 1 hr 15 mins

1 pound uncooked spaghetti     
12 slices bacon, chopped
3 garlic cloves, minced
1 cup 2% reduced-fat milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup frozen petite green peas, thawed
1 ½ cups (6 ounces) grated fresh Parmesan cheese

1. Cook pasta according to package directions. Drain in a colander over a bowl, reserving ½ cup hot cooking liquid.

2. While pasta cooks, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Discard remaining drippings; set bacon aside. Add garlic to drippings in pan; cook 30 seconds, stirring constantly.

3. Combine milk, salt, pepper, and eggs, stirring with a whisk. Gradually add reserved hot cooking liquid to milk mixture, stirring constantly with a whisk. Add pasta, milk mixture, and peas to skillet; cook over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine.


SWEET CHERRY CHEESE DESSERT

I am guilty of forcing my family into "dessert deprivation". We eat rich enough foods that preparing dessert often just wouldn't seem right, lol. This dessert is so easy that even I can do it!

1/2 cup cold butter, cubed
2 1/2 cups crushed pecan shortbread cookies
2 cans (21 ounces each) cherry pie filling
1 tsp vanilla
1 tsp almond extract
1 pkg (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed
 
In a large bowl, cut the butter into the crushed cookies until the mixture resembles coarse crumbs.  Press into an ungreased 13 x 9 inch baking pan.  Bake at 350 F for 15-18 minutes or until the crust is lightly browned.  Cool on a wire rack.  In a large bowl, combine the pie filling and the extracts.  Set aside.  In a large mixing bowl, beat the cream cheese and the confectioners sugar until fluffy. Fold in the whipped topping.  Spread over the crust.  Top with the filling.  Cover and refrigerate for 1-2 hours or until set.
 
Source:  Taste Of Home


CREAMY MACARONI AND CHEESE

Makes: 6 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes

Ingredients
4  strips bacon
1  large sweet onion, thinly sliced
6  oz. dry elbow macaroni
8  oz. mozzarella cheese, shredded (2 cups)
2 to 4  oz. blue cheese, crumbled
1  cup half-and-half or light cream
1/8  tsp. pepper

Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.

2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.

3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.

4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

Nutrition Facts
Servings Per Recipe 6 servings Calories 331, Total Fat (g) 18, Saturated Fat (g) 9, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 1, Cholesterol (mg) 45, Sodium (mg) 280, Carbohydrate (g) 26, Total Sugar (g) 2, Fiber (g) 1, Protein (g) 16, Vitamin C (DV%) 3, Calcium (DV%) 30, Iron (DV%) 6
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens


MARINATED TOMATO-BASIL SALAD

Prep time: 15 mins

1 clove garlic, finely minced
1 tablespoon extra virgin olive oil
10 basil leaves
4 large tomatoes, cored and cut into wedges
salt to taste
freshly ground black pepper

1. Combine the garlic and basil in a small bowl.

2. Chop the basil leaves and add them to the olive oil mixture. (This can be made in advance and stored in the refrigerator for up to 3 days.)

3. Place the tomatoes in a large serving bowl, season them with salt and pepper to taste and add the olive oil mixture. Let the tomatoes marinate for several hours before serving or marinate them overnight in the refrigerator. Serve the marinated tomatoes at room temperature.

Serving Size: 1 tomato
Number of Servings: 4
Per Serving
Calories 55
Carbbohydrate 6 g
Fat 4 g
Fiber 1 g
Protein 1 g
Saturated Fat 1 g
Sodium 157 mg


BROCCOLI & PROVOLONE QUICHE

3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.

3. Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.

4. In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.

5. Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Makes 8 servings


BROWN RICE BAKE

The recipe does not call for it, but I added a little chicken broth and butter. It was perfect. I thought it might be too dry otherwise (and I think I was right).

2-1/4 cups cooked brown rice
10 oz. pkg. frozen peas, thawed
1/2 lb. process cheese (Velveeta), cubed
4-1/2 oz. jar sliced mushrooms, drained

In a large bowl, combine all ingredients. Transfer to a greased 1-1/2 quart baking dish. Cover and bake at 350 for 25-30 minutes or until heated through.

Source: Quick Cooking (magazine)


RANCH JALAPENO DIP

1 envelope Original Ranch salad dressing mix
2 pickled jalapeno peppers, seeded
1 fresh jalapeno pepper, seeded
2 Tbs. minced fresh cilantro or parsley
Tortilla chips

In a blender or food processor, prepare the ranch salad dressing according to package directions. Add peppers and cilantro; cover and process for 2-3 minutes. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.

Makes 2-1/2 cups.


CREAMED CORN

2 oz. (1/4 of a 8-oz. pkg.) Philadelphia cream cheese, cubed
2 Tbs. milk
14-3/4 oz. can cream-style corn
10 oz. pkg. frozen corn, thawed
1/2 cup Kraft shredded sharp cheddar cheese
1/3 cup sliced green onions

1. Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.

2. Add cream-style and thawed frozen corn; stir. Cook 4 minutes or until heated through, stirring occasionally.

3. Spoon into serving dish; sprinkle with cheddar cheese and onions.

Jazz It Up:
Stir in a dash or two of hot sauce.

Source: Kraft


TANGY PASTA SALAD

Serves: 12

12 ounces fusilli "corkscrew" pasta
1 cup diced fresh tomatoes
1 cup diced red or green bell peppers
1 cup diced cucumbers
3/4 cup diced Vidalia onions
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1 1/4 cups plain low-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon sugar
1 tablespoon grated lemon zest
1 tablespoon lemon juice
salt to taste
freshly ground black pepper
1/2 cup crumbled feta cheese

1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente. Drain, rinse and cool.

2. In a large mixing bowl, combine the tomatoes, peppers, cucumbers, onions and half of the parsley. Add the cooled pasta and stir to combine.

3. Fold in the Parmesan cheese, yogurt, mayonnaise, sugar, lemon zest and lemon juice.

4. Season to taste with salt and pepper. Transfer the pasta salad to a serving bowl. Sprinkle with feta cheese and the remaining parsley.

Serving Size: about 1/2 cup
Number of Servings: 12
Per Serving
Calories122
Carbohydrate16 g
Fat4 g
Fiber1 g
Protein6 g
Saturated Fat2 g
Sodium191 mg


CREAMY CELERY BEEF STROGANOFF

2 lbs. beef stew meat, cut into 1-inch cubes
1 can cream of celery soup
1 can cream of mushroom soup
1 medium onion, chopped
6 oz. jar sliced mushrooms, drained
1 envelope onion soup mix
1/2 tsp. pepper
1 cup (8 oz.) sour cream
Hot cooked noodles

In a 3-quart slow cooker, combine the first 7 ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles.

Yield: 6 servings.

Source: The Parkersburg News and Sentinel - 2007 Cookbook


DIRTY RICE

(Adapted from a recipe by Paula Deen)

Ingredients:

1 lb bulk pork sausage (Mild or hot, depending on your preferences.)
3 cloves garlic, minced.
1 lb chicken livers, chopped fine.
1 medium onion, chopped.
1 green bell pepper, chopped.
3 celery stalks, chopped
4 cups hot cooked white rice
1/4 cup chopped fresh parsley leaves
1 1/2 to 3 tsp. Cajun seasoning or Louisiana hot sauce.
Salt and pepper to taste.

Method:

Cook the sausage and chicken livers in a large heavy skillet until browned, breaking up any large chunks as you go. Add vegetables and saute until soft. Gently fold in the rice and parsley, serve immediately with Louisiana hot sauce on the side for those who like more of a kick.

What I would have done differently had I thought of it at the time:

While I fully plan on toying with the flavors in this a bit, probably with the addition of a little andouille sausage and a bit of mucking with the ratios on the trinity (Onions, celery and bell peppers), I’m not in any hurry to change this recipe much. It makes a lot of dirty rice. Something like 6-8 cups, total, so there will be leftovers and that, my friends, is a good thing! If anything, it tastes even better the next day, and will keep a good ling while in the freezer. Just pop it out and defrost in the microwave, add a tiny bit of chicken stock and a pinch of fresh parsley, and enjoy!

Source: Cooking by the Seat of my Pants


SCRAMBLED EGG SALAD

Adapted from It's All Gouda.

7 large eggs, scrambled
1/2 cup mayonnaise
1 Tablespoon mustard
1/4 cup chopped green onion
4 sweet pickles (or dill), diced
Salt and pepper to taste

Scramble seven, large eggs in a nonstick pan.  Turn them out on a cutting board and give them a good chop.

Add the chopped eggs to a bowl along with 1/2 cup mayonnaise, 1 Tablespoon mustard, 1/4 cup chopped green onion, 4 diced sweet pickles and salt and pepper to taste.  Mix until you have your desired consistency.

Refrigerate for one hour or longer before serving on your favorite bread or roll.

Amounts of ingredients will change depending on how many eggs you use.

Source: Noble Pig


COOL WHIP FROSTING

1 package instant vanilla pudding
1/4 cup powdered sugar
1 cup cold milk
8 ounces Cool Whip -- Thawed

Directions:

Mix pudding, milk and powdered sugar with mixer for 1 minute until creamy. Fold in cool whip. Spread on cake.


NEW POTATOES IN CREAMY DILL SAUCE

1 1/2 pounds new potatoes, quartered
1/2 cup water
1/2 cup chive and onion cream cheese spread
1/2 cup milk
1/2 tsp dill weed

Microwave potatoes and water in covered 3 quart microwaveable dish on high 17 min. or until potatoes are tender. Drain. Return potatoes to dish. Set aside. Microwave cream cheese spread and milk in microwaveable bowl 1 min. stir until smooth. Pour over potatoes, sprinkle with dill. Microwave 2 min. or until heated through, stir and serve.

Serves 6.


BEEF & MUSHROOM STIR-FRY

1 lb. boneless tender beef
5 Tbsp Kikkoman Stir-Fry sauce
3/4 tsp crushed red pepper
1 large clove garlic, minced
3 green onions & tops
3 Tbl. vegetable oil
1/2 lb. fresh mushrooms, sliced

Cut beef across the grain in thin slices, then into strips. Coat with a mixture of 2 Tbl. stir-fry sauce, red pepper and garlic; let stand 15 minutes.

Cut green onions in 1 inch lengths; separate whites from tops. Stir-fry beef in 1 Tbsp oil in wok over high heat, remove.

Stir-fry whites of green onions and mushrooms in 2 Tbl. hot oil in same pan for 2 minutes. Add green onion tops, stir-fry 1 minute. Add beef and 3 Tbl. stir-fry sauce. Cook and stir only until beef and vegetables are coated with sauce.

Serve over cooked rice


SOFT BREADSTICKS

1 & 1/4 cups all-purpose flour
2 teaspoons sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 tablespoons butter or margarine, melted
2 teaspoons sesame seeds

1) In a small bowl, combine flour, sugar, baking powder and salt.

2) Gradually add milk and stir to form a soft dough.

3) Turn onto a floured surface, knead gently 3-4 times. Roll into a 10-in. x 5-in. x 1/2-in. rectangle; cut into 12 breadsticks.

4) Place butter in a 13-in. x 9-in. x 2-in. baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with sesame seeds.

5) Bake at 450 degrees F for 14-18 minutes or until golden brown. Serve warm.


CRAB SWISS BITS

7 ½ oz can crab, drained and flaked
1 tbsp. sliced green onion
4 oz process Swiss cheese, shredded
½ cup Mayo
1 tsp lemon juice
¼ tsp curry powder
1 pkg flaky style refrigerator rolls (12)
1 (5 oz) can water chestnuts, drained and sliced

Combine crab, onion, cheese, mayo, lemon juice and curry powder. Mix well. Separate rolls into 3 layers. Place on ungreased baking sheet. Spoon on crab mixture. Top each with a few water chestnut slices. Bake in a 400F oven for 10-12 minutes or until golden.

Makes 36.


CHOCOLATE CARAMEL PECAN PIE

3 cups pecan pieces, divided
¼ cup sugar
¼ cup (1/2 stick) butter or margarine, melted
1 (14 ounce) package KRAFT caramels
2/3 cup whipping cream, divided
1 package (8 squares) BAKER's Semi-Sweet Baking Chocolate
¼ cup powdered sugar
½ teaspoon vanilla

Preheat oven to 350 degrees. Place 2 cups of the pecans in a food processor. Process until finely ground, using pulsing action. Mix with granulated sugar and butter, then press mixture into a
9-inch pie plate. Bake 12 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with the back of a spoon.)

Microwave caramels and 1/3 cup of the whipping cream in microwavable bowl for 3 minutes, stirring after each minute, until caramels are melted. Pour into crust. Chop remaining 1 cup pecans and sprinkle over pie.

Place chocolate, remaining whipping cream, powdered sugar, and vanilla in saucepan; cook and stir on low heat just until chocolate is melted. Cool slightly and then pour over pie; gently spread to cover top of pie. Refrigerate at least 2 hours.


CHICKEN BREASTS WITH RED PEPPER BUTTER

So easy. So good.

1/2 red bell pepper, seeded and minced
1 Tbs. unsalted butter, room temperature
1/8 tsp. cayenne pepper
1-1/2 lbs. boneless skinless chicken breast halves, room temperature

Combine all ingredients, except chicken, in a mixing bowl and mix thoroughly. Season with salt to taste. Turn on broiler. Arrange chicken breasts on a broiler pan. Season with salt and pepper to taste. Broil 5 minutes. Turn chicken and spread 1-1/2 tsp. pepper butter over each breast. Broil another 4-5 minutes or until chicken is cooked throughout. Transfer chicken to serving plates. Top with another 1-1/2 tsp. pepper butter.


COLE SLAW LIKE KFC

2 heads of Cabbage
1/2 Green Pepper
1/2 Small Onion
1 medium to Large Carrot
2 cups Miracle Whip Light
1/2 cup Sugar
1/4 cup Vinegar
1/4 cup Vegetable oil

Directions:
Cut up cabbage in a food processor. Cut small slices of green pepper, onion, and carrot and add to processor. Mix Miracle whip, vinegar, oil, and sugar until smooth. Taste should be sweet with just a hint of vinegar. Amount of slaw dressing may be increased or decreased according to the amount of slaw you are making. Add to cut up cabbage and mix well. Let stand 1-hour if possible to let flavors mix.


CHEESEBURGER CHOWDER

This is a one-pan wonder for busy mid-week nights.

1 lb. ground beef
1 pkg. hash browns
1/2 C. chopped celery
1 chopped onion
1/2 chopped green pepper
1 beef bouillion
1/2 t. salt
1 1/2 C. water
2 1/2 C. milk
3 T. flour
1 1/2 C. shredded Cheddar cheese
1/2 lb. bacon cooked & crumbled
1 can cheddar cheese soup
1 pkg. taco seasoning
1/2 t. chili powder

In a 3-4 qt. saucepan, brown beef. Drain off excess fat. Stir in remaining ingredients. Cover and bring to a boil; reduce heat and simmer until vegetables are tender about 15-20 minutes.


CREAMY CHICKEN TACOS

8 ounces cream cheese, cubed
1/3 cup milk
1 1/2 cups chopped, cooked chicken
1 (4 ounce) can chopped green chiles, drained
1/2 teaspoon salt
1/4 teaspoon chili powder or ground cumin
10 taco shells
Shredded lettuce
Chopped tomato
Sliced fresh cilantro
Shredded Monterey jack cheese

Combine cream cheese and milk in saucepan; stir over low heat until smooth. Stir in chicken, chiles and seasonings; heat thoroughly, stirring occasionally. Fill taco shells with meat mixture, then lettuce and tomatoes, cilantro, and shredded cheese.


BROCCOLI SMASHED POTATOES

Even youngsters will love this dish, an unexpected way to enjoy a whole cup of broccoli.

Ingredients:

1 pound Yukon Gold or other yellow-fleshed potatoes, peeled
4 cups medium broccoli florets
1 leek, white part only, thinly sliced
1/2 cup low-fat (1%) milk
Salt and freshly ground black pepper
4 teaspoons unsalted butter
1/2 teaspoon ground mace

Directions:

Place the potatoes in a deep saucepan and cover with cold water to a depth of 2". Cook uncovered over high heat until the potatoes can be easily pierced with a knife, about 20 minutes.

While the potatoes cook, steam the broccoli and leek until the broccoli is very soft, about 15 minutes. Drain in a colander.

Drain the potatoes and place them in a deep bowl. Using a sturdy fork, mash the potatoes into roughly 1" chunks. Add the broccoli and leek, mashing until only small lumps of the broccoli remain. Add the milk, 2 tablespoons at a time, mashing until the texture is pleasing to you. Season to taste with salt and pepper.

In a small saucepan, melt the butter over medium heat until it is golden brown, 1 to 2 minutes, taking care it does not burn. Stir in the mace.

To serve, spoon the smashed potatoes into a serving bowl. With the back of the spoon, smooth the top, leaving several shallow indentations. Drizzle the butter, letting it pool in the hollows. Serve immediately.

Food Fact
Yellow-fleshed potatoes get their color from carotenoids.

Serving Size: Makes 4 servings

Nutritional Information: Per serving: 169 calories, 5 g fat, 2 g saturated fat, 7 g protein, 32 g carbohydrates, 5 g fiber

Source: 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods


ACADIAN RIGATONI

Three ingredients form the foundation of this Acadian dish - onion, celery, and green bell pepper. It's delectable!

Serves: 4
Prep. time: 10 minutes
Cooking time: 28 minutes

- 1 tablespoon cooking oil
- 1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 large green bell pepper, chopped
- 2 garlic cloves, chopped
- 1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 3/4 pound rigatoni

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.

In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.

Source: Food and Wine - Quick from Scratch


CHILE-CHEESE RICE

1 cup chopped onion
1/4 cup melted butter or margarine
1 cup cream-style cottage cheese
1/2 tsp. salt
1/8 tsp. pepper
3 (4 oz.) cans green chiles, drained, seeded, and chopped
4 cups cooked regular rice
2 cups sour cream
2 cups shredded sharp Cheddar cheese

Saute onion in butter. Remove from heat and add remaining ingredients except Cheddar cheese. Spoon half the rice mixture into a greased 2-quart casserole; top with half the cheese. Repeat with remaining rice mixture and cheese. Bake at 375 for 25 minutes.

Yield: 8 servings.

Source: Southern Living 1979 Annual Recipes


SPINACH AU GRATIN

This rich side dish makes a great compliment to grilled steak.

Serves 4

1 Tablespoon Butter
1 Tablespoon Flour
1 cup Half and half
10 ounce Spinach, chopped, frozen, defrosted and drained
1 cup Swiss cheese, grated

Melt the butter in a saucepan. Whisk in the flour and cook for 5 minutes, stirring frequently. Stir in the half and half. Simmer for 15 minutes. Stir in the spinach. Place in a small casserole dish. Top with the cheese and place under the broiler until lightly browned. Serve immediately.


SEVEN UP SALAD

1 package lemon gelatin
1 cup boiling water
1 8-ounces package cream cheese
1 small can crushed pineapple, drained
1 teaspoon sugar
4 drops green food coloring
1 bottle 7-up
1/2 cup chopped pecans

Dissolve gelatin in boiling water; add cheese, pineapple, sugar, food coloring and 7-up. Stir in pecans. Chill until partially congealed; pour into individual molds. Chill until firm.


CREAMY BEEF AND ONIONS

This is another lifesaver for busy cooks.

1 pound extra lean Ground Beef
2 cups sliced Mushrooms
2 medium Onions, sliced into thin wedges
1 teaspoon bottled, minced Garlic
1 jar Beef Gravy
1/4 cup Sour Cream
1 tablespoon Worcestershire Sauce
1/4 teaspoon dried Thyme, crushed
1/8 teaspoon Pepper
2 cups Hot buttered Noodles or hot fluffy Rice

In a large skillet, cook meat, mushrooms, onions and garlic, until meat is no longer pink and onions are tender. Drain well.

In a mixing bowl. stir together beef gravy, sour cream, Worcestershire sauce, thyme and pepper. Stir into meat mixture. Heat until bubbly.


PORK CHOPS WITH GARLIC-ROSEMARY CREAM

The garlic cream can be prepared in advance and refrigerated for up to 2 days. Bring it to room temperature before using it.

2 tablespoons olive oil, divided
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon fresh rosemary
1/2 teaspoon pepper
1/8 teaspoon plus 1/4 teaspoon salt, divided
1/4 cup sour cream
4 bone-in pork loin chops (1 inch thick)
1 cup lower-sodium chicken broth

1. Place 1 tablespoon of the oil and garlic in large ovenproof skillet; cook over medium heat 30 to 60 seconds or until fragrant. Place garlic, rosemary, pepper and 1/8 teaspoon of the salt in mini food processor; process until thick paste forms.* Combine sour cream and garlic mixture in small bowl.

2. Heat oven to 400°F. Sprinkle both sides of pork chops with remaining 1/4 teaspoon salt. Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Cook pork 3 minutes or until browned on bottom. Turn; remove from heat. Spread 1 tablespoon of the garlic cream onto browned side of each pork chop; place skillet in oven. Bake 7 to 9 minutes or until pale pink in center.

3. Place pork on plate; cover loosely with foil. Add broth to skillet (be sure to use oven mitt to hold hot handle). Bring to a boil over medium-high heat, scraping up any browned bits from bottom of skillet. Boil until reduced by half or slightly thickened. Drizzle pork chops with pan juices.

TIP *To prepare garlic mixture by hand: With chef's knife, chop together cooked garlic, rosemary, pepper and salt until very fine. While chopping, occasionally press down on mixture with flat side of knife to achieve paste consistency.

4 servings
PER SERVING: 300 calories, 19 g total fat (6 g saturated fat), 29 g protein, 2 g carbohydrate, 90 mg cholesterol


CRACKER BARREL'S FRIED APPLES

6 Tart Apples,sliced
1 tsp. Lemon juice
1/4 cup Bacon drippings
1/4 cup Brown Sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 Dash of Nutmeg

In a large skillet melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them then brown sugar then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.


PIMENTO CHEESE SPREAD

1 pound (about) Colby cheese
1 2 oz. jar diced pimentos (more or less to taste)
1/4 cup Kraft mayonnaise

Start with the cheese at room temperature and mash it with a fork or hands, and then mix in the pimentos (don't drain them but don't use the whole jar either, unless you really like pimentos). Then add mayo until it is the right consistency. It should be a light orange color. Allow to chill in refrigerator a few hours or overnight if possible for the flavors to blend.

Nutrition Facts
Serving Size 23 g /1.5 tbsp
Amount Per Serving
Calories 90
Calories from Fat 70
% Daily Value*
Total Fat 7.7g 12%
Saturated Fat 4.1g 20%
Cholesterol 19mg 6%
Sodium 128mg 5%
Total Carbohydrates 0.6g  0%
Protein 4.5g

Source: Kraft


BUTTERY CORNBREAD

OMG... this is excellent cornbread, folks!

2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

DIRECTIONS

1. In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Source: (unknown) Yahoo Group


CINNAMON CHIP FILLED CRESCENTS

2 cans (8 oz. each) refrigerated quick crescent dinner rolls
2 Tbsp. melted butter or margarine
1 c. Hershey's Cinnamon Chips

Heat oven to 375º

Unroll 2 cans crescent dinner rolls; separate into 16 triangles. Spread 2 Tbsp. melted butter or margarine evenly over rolls. Sprinkle 1 c. Cinnamon Chips evenly over rolls; gently press chips into dough. Roll from shortest side of triangle to opposite point.

Place rolls, point side down, on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Drizzle with Cinnamon Drizzle. Serve warm.

Makes 16 crescents

Cinnamon Drizzle: Melt 2/3 c. chips with 1 1/2 tsp. shortening.


CROCKPOT COUNTRY RIBS

1 1/2 cups barbecue sauce, divided
1/2 cup apricot jam
1 tablespoon soy sauce
4 pounds boneless country style pork spareribs

Combine 3/4 cup of barbeque sauce, apricot jam and soy sauce. Place ribs in crock pot. Pour sauce over ribs. Cover and cook on LOW for 8-9 hours. Stir in remaining barbecue sauce 15 minutes before serving. Cover and cook an additional 15 minutes until heated through.


BOURBON CHICKEN

Serves:4

Ingredients
1 chicken, cut into pieces
1 cup (225 ml) bourbon whiskey
1/2 cup (125 ml) dark brown sugar
1 cup (225 ml) ketchup
2 tsp (10 ml) Worcestershire sauce
1/4 cup (60 ml) white vinegar
1 tbsp (15 ml) fresh lemon juice
3 cloves garlic, minced
1/2 tsp (2 ml) dry mustard
salt and pepper to taste

Preparation
Grill chicken until partially done.

While chicken is grilling mix the other ingredients.

Brush chicken with a thin coating of glaze. Continue to baste when turning chicken. Watch chicken carefully to ensure that the glaze does not burn.

Bone-in chicken is better than boneless for this recipe.


CREAM OF CHICKEN SOUP

This is perfect for a low-fat meal. Serve with a nice tossed salad.

1 teaspoon olive oil
1 stalk celery, sliced
1/4 cup sliced green onions
1/4 cup flour
2 cups skim milk
1 (10 3/4 ounce) can reduced sodium chicken broth
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1/2 cup shredded carrots
2 boneless, skinless chicken breasts, cooked and chopped
3/4 cup shredded reduced fat cheddar cheese

Heat oil in a medium sauce pan over medium heat. Add celery and green onions and sauté until tender. Combine flour and milk in a small container with a tight fitting lid. Shake well to combine. Add milk and flour mixture, chicken broth, Worcestershire sauce and pepper and carrots and heat until thickened and bubbly. Stir in chicken and cheese and cook over low heat until cheese melts completely.

Makes 4 servings

Serving size: 12 ounces

Nutrients per serving: Calories: 279 Total fat: 5 grams (17% of calories) Saturated fat: 2 grams Cholesterol: 78 mg Sodium: 470 mg Carbohydrate: 15 grams (23% of calories) Protein: 39 grams (59% of calories) Dietary fiber: 1 gram


EASY APPLE CRISP

5 to 6 c. peeled, sliced cooking apples
1/3 c. butter or margarine
1/2 c. all-purpose flour
1/2 c. rolled oats
3/4 c. packed brown sugar
1/2 to 1 tsp. cinnamon

Spread apples in a 9x9 inch baking pan. Cut butter into remaining ingredients until the mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375 degrees for 30 to 35 minutes. Serve warm. Let stand 10 minutes before serving

Yield: 6-8 servings.


CHIPPED BEEF CHEESE BALL

8 oz. cream cheese, softened
1 pkg. corned beef (or chipped beef), chopped
1 Tbs. mayonnaise
4 green onions, chopped (save green tops)
1//2 tsp. garlic powder
1 Tbs. lemon juice

Mix all ingredients, mold into ball, and roll into tops of green onions. Chill. Serve with crackers.


FANTASY SALAD

1 large can crushed pineapple, drained
2 pkgs Philadelphia cream cheese 
1 small pkg vanilla Jello instant pudding
1 cup walnut pieces
2 cups Kraft miniature marshmallows

Combine pineapple and softened cream cheese with a mixer on low speed until well blended. Add vanilla pudding and mix on low. Stir in walnuts and marshmallows. Refrigerate until chilled.

Serves 6.


COUSCOUS WITH MUSHROOMS

1-1/4 cups water
2 tablespoons butter
2 teaspoons chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked couscous
1 can (7 ounces) mushroom stems and pieces, drained

In a large saucepan, bring the water, butter, bouillon, salt and pepper to a boil. Stir in couscous and mushrooms. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Yield: 4 servings.

Source: Taste of Home´s Simple & Delicious


STRAWBERRIES STUFFED WITH VANILLA CREAM CHEESE

20 strawberries
10 ounces cream cheese, softened
1 T whipping cream
2 T sugar
1 T vanilla
1/2 c slivered almonds

Directions:
Wash and core strawberries. Cut a small section off the bottom of each berry so that they can stand upright on your serving platter.

Blend cream cheese and cream to a smooth consistency. Add sugar and vanilla, then place in pastry bag or ziploc baggie with a hole cut in one corner. Pipe cream cheese mixture into each strawberry to where they are slightly overflowing with cheese. Feel free to make a cute design at the top if you so desire.

Chill strawberries in fridge until ready to serve. Top with slivered almonds prior to serving.


TOMATO PIE

Serves 6-8

Ingredients:

1 (9-inch) deep-dish pie shell
4 large tomatoes, sliced
1 large sweet onion, sliced very thin
1/2 lb. hot Italian sausage, crumbled, fried and drained
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1/4 cup Parmesan cheese
1/4 cup mayonnaise
1/4 cup finely slivered fresh basil

Procedure:

Preheat oven to 375 degrees. Slice the tomatoes and pat both sides with paper towel to remove some of the juice. In alternating layers, fill the pie shell with the tomatoes, onion, sausage and basil, reserving some basil to garnish. In a small bowl, mix the cheeses with the mayonnaise and spread over pie. Cover loosely with aluminum foil and bake for 30 minutes. Remove foil and bake for 30 minutes more. Garnish with fresh basil slivers. Can be served hot or cold.

Source: Tennessee Farm Bureau