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CAULIFLOWER PUREE WITH MUSHROOM COMPOTE

~Submitted by Tracey L., Newmarket, Ontario, Canada

Here is the other recipe I want to try for Spa Day weekend.  I thought it looked quite different and absolutely delicious as a side to one of our meals.  Enjoy!  ~Tracey~
 
This type of dish was featured in different forms in bistros in Paris recently.  The purees were different (try Jerusalem artichoke in the Fall), but the effect of a rich, creamy puree topped with a lucious mushroom compote is a real palate pleaser.  The purees would hold their shape and not be as thin as soup.
 
1/2 cup (125 mL) peeled, diced Yukon Gold potatoes
3 cloves garlic, peeled
3 cups (750 mL) milk
1 1/2 lbs (750 g) cauliflower, cut into 1-inch (2.5 cm) chunks, about 6 cups (1.5 L)
1/3 cup (75 mL) whipping cream
Salt and freshly ground pepper
1 Tbsp (15 mL) lemon juice
 
Mushroom Compote
 
3 Tbsp (45 mL) olive oil
1/4 cup (50 mL) chopped shallots
1 tsp (5 mL) chopped garlic
1 1/2 lbs (750 g) mixed mushrooms, halved or quartered if large
2 tsp (10 mL) chopped thyme
Salt and freshly ground pepper
1/4 cup red wine
2 cups (500 mL) homemade or low-sodium beef or chicken stock
1/4 cup (50 mL) butter cut in cubes
2 Tbsp (25 mL) chopped parsley
6 slices Baked Bacon (recipe follows)
 
1.  Place potatoes, garlic and milk in a pot over medium-high heat.  Bring to boil and add cauliflower.  Boil for 10 to 15 minutes or until potatoes and cauliflower are very tender.  Drain liquid and reserve separately.
 
2.  Place vegetables in a food processor with 1/2 cup (125 mL) drained liquid and whipping cream and puree until smooth.  Season with salt and pepper and lemon juice.  Add more cooking liquid if needed to make a soft puree.  Reheat when needed.
 
3.  Place oil in a large skillet over high heat.  Add shallots and garlic and saute for 30 seconds.  Add mushrooms and thyme and saute for 4 minutes or until mushrooms lose their juices.  Season with salt and pepper.  Remove mushrooms from skillet and reserve skillet with any remaining liquid.
 
4.  Add wine and bring to a boil.  Add stock and any more mushroom juices and reduce for 5 minutes or until stock thickens slightly.  Reduce heat to low and stir in butter.  Sauce will thicken a bit more.  Stir in reserved mushrooms and simmer for 2 minutes or until mushrooms are coated in sauce.  Adjust seasoning if necessary and stir in parsley.
 
5.  Place a ladleful of cauliflower puree in a soup bowl.  Top with mushrooms and some sauce.  Garnish each dish with a slice of Baked Bacon laid across the dish.
 
Serves 6
 


CREAMED CORN CASSEROLE

~Shared by Marilyn, Canton, OH
 
2 cans (17 oz. each) cream-style corn
1 cup MINUTE White Rice, uncooked
1 egg, slightly beaten
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp ground nutmeg (optional)

Mix all ingredients in large bowl. Pour into greased 9-inch square baking dish.
 
Bake at 375°F for 25 minutes or until liquid is absorbed.

Yield - Servings: 6
 

CALIFORNIA QUICK CASSEROLE

~Shared by Larry J., Spring Hill, TN
 
A speedy meal without sacrifice

INGREDIENTS:

2 Tablespoons margarine
2 pounds ground beef
2 cloves garlic, minced
2 teaspoons salt
Pepper to taste
2 teaspoons sugar
1 (15-ounce) can tomato sauce
1 (8-ounce) package wide noodles
12 green onions, chopped
8 ounces cream cheese, softened
2 cups sour cream
Nonstick cooking spray
1/2 cup shredded Cheddar cheese

TO PREPARE:
Melt the margarine in a large skillet. Add the ground beef. Brown, stirring until crumbly; drain. Stir in the garlic, salt, pepper, sugar and tomato sauce. Simmer for 20 minutes.

Fill a large saucepan with water, and bring to a boil. Add the noodles. Cook, uncovered, until al dente; drain. Rinse with cold water.

Combine the green onions, cream cheese and sour cream in a bowl.

Coat a large baking dish with the cooking spray. Layer the noodles, sour cream mixture and ground beef mixture in the baking dish. Top with the Cheddar cheese. Bake at 350 degrees for 30 minutes or until bubbling and heated through.

Servings: 10

Source: "Dining by Design Stylish Recipes - Savory Settings" by The Junior League of Pasadena


TEX-MEX WON TONS

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

We have not tried this one  yet but we will!

4 dozen Won Ton Wrappers
1/2 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green pepper
1/2 of a 15 ounce can refried beans
1/4 cup shredded cheddar cheese
1 tablespoon ketchup
1-1/2 teaspoon chili powder
1/4 teaspoon ground cumin
Oil for deep frying
Taco sauce
 
Cook ground beef, onion and green pepper.  Drain.  Stir in beans, cheese, ketchup, chili powder and cumin.  Mix well.  Spoon a generous amount of meat on a wrapper and fold.  Moisten point and seal.  Fry a few at a time in hot oil (375 degrees) about 1 minute per side.  Serve with taco sauce.


BAKED GARLIC SALMON

~Shared by Jim D., WA

6 - 8 salmon steaks
Juice of 3 lemons
6 - 8 cloves garlic, minced
One quarter cup olive oil
One half cup white wine, optional
One quarter cup fresh parsley, chopped
Salt and pepper to taste

Combine lemon juice, garlic, olive oil, white wine, and parsley together. Place salmon steaks in a lightly greased baking dish and pour mixture over salmon. Sprinkle with salt and pepper and bake at 350 degrees for 20 - 30 minutes or until fish is flaky.

The Skinny: Not much room for improvement here.


MEATLOAF WITH A SECRET

~Shared by Doe, Oliver, B.C., Canada

By Tod Dimmick, cookbook author and editor of www.tastingtimes.com. How can you improve the classic Meatloaf? First, wrap it in bacon. Then, stuff it with Mac and Cheese.

Prep time: 10 Minutes
Cook time: 50 minutes
Serves: 8-10

2 pounds ground beef
1 cup Italian-seasoned or plain breadcrumbs
1 cup red peppers, chopped (optional)
2 eggs, lightly beaten
2 tablespoons Worcestershire sauce
1 tablespoon chopped garlic
1 tablespoon Italian seasoning
Salt to taste
1 pound bacon

1 box Mac and Cheese, prepared according to package instructions

Preheat the oven to 350. Wash your hands (no kidding). In a big bowl, use your hands to mix the ground beef, breadcrumbs, red peppers, eggs, Worcestershire sauce, garlic, Italian seasoning, and salt. The mixture should cling together. If it doesn’t, add a little beer or milk until it does. Place strips of bacon across a loaf or baking pan the baking pan, touching each other side by side, and press against the sides. Place half of the mixture in, and press the mixture against the bottom and up the sides to create an even layer at least an inch thick around a bathtub shaped depression in the middle. Fill 1/3 of that “tub” with mac and cheese, not quite to the top of the surrounding meat loaf. Top everything with an inch thick layer of meat loaf mixture. Finally, top with strips of bacon, arranged across the width of the pan.

Tip: Tuck the bacon in between the side of the loaf pan and the meat loaf mixture to prevent it curling up as the bacon cooks.

Slide the meat loaf into the oven, and cook uncovered for 50 minutes, or until the interior registers 160F. At about the 25-minute mark, take out the meatloaf and carefully pour off the accumulated fat and juices, then continue cooking. To serve, slice with a knife, and serve slices with ketchup alongside.

Variation: Use ground pork or turkey (or a mixture) in place of the ground beef.

Wine: The rich flavoring of meat loaf dish pairs beautifully with a rich red California or Australia Cabernet Sauvignon.


BILL'S BULLS-EYE PORK LOIN

~Shared by Johnny, LA

What you will need:
1  pork loin (not a tenderloin) about 8 to 10 inches long and 4 inches in diameter
1  link of your favorite cooked sausage ( I use Slovacheks jalapeno sausage)
½ cup of Texas BBQ Rub
Worcestershire sauce

Take the pork loin and with a sharp knife make two cuts thru the center of the loin (length wise) forming an X in the middle of the loin. Take your favorite link of sausage and with a knife make several cuts in the casing of the sausage (this allows the juices of the sausage to flow out of the sausage into the loin as the sausage heats up).  Run the link of sausage into the center of the loin where you made the X-cut. Now use the simple 1-2-3 method of applying Worcestershire sauce on the loin then applying Texas BBQ Rub over the entire loin. Simply put the loin of the smoker and cook for approx 3 hours at 200 to 210 degrees. If your smoker is running hotter, say 225 the cooking time will be approx 2 ½ hours. Cook to an internal temperature of 160 degrees. Take the loin off the pit and let it rest for about 15 minutes before slicing. Cut in ¼ inch slices. The slices will look like a bulls-eye with the sausage in the middle of the slice of loin and the juices from the sausage will have run into the loin giving it a great taste internally.


TIRAMISU CHEESECAKE DESSERT

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (12 oz) pkg. vanilla wafers
5 t. instant coffee granules divided
3 T. hot water divided
4 (8 oz pkg) cream cheese softened
1 C. sugar
1 C. sour cream
4 eggs lightly beaten
1 C. whipped topping
1 T. baking cocoa
 
Layer half of wafers in a greased 9x13 baking dish.  In a small bowl dissolve  2 t. coffee granules in 2 T. hot water.  Brush wafers with half of coffe; set remaining mixture aside.

In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth.  Add eggs; beat on low speed just until combined.  Divide batter in half.  Dissolve remaining coffee granules in remaining hot water, stir into one portio of batter.  Spread over wafers.  Layer with remaining wafers; brush with reserved coffee.   Top with remaining batter.

Bake at 325 for 40-45 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of dish to loosen; cool 1 hour longer.  Refrigerate overnight.

Spread with whipped topping; dust with cocoa.  Refrigerate leftovers.


BEST-EVER STICKY WINGS

~Shared by Jim H., Calgary, Alberta, Canada
 
This has become my #1 wings recipe; love 'em! I serve these as a main course, but I think they'd be great to serve as a snack or appetizer, or take to a potluck. My son and I really enjoy these (DH, on the other hand, hates wings of any kind; his loss); I hope your family enjoys them too. ~by Lennie

40 min
5 min prep

SERVES 4

2 1/2 lbs chicken wings (separated at joint, with wing tips discarded or saved to make stock)
1/2 cup low sodium soy sauce
1/2 cup liquid honey
2 tablespoons ketchup
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

Preheat oven to 425F; have ready a shallow baking pan that you've lightly sprayed with nonstick cooking spray.

Arrange chicken wings in prepared pan; lightly sprinkle both sides of wings with salt and pepper (go easy on the salt). Bake in preheated oven for 15 minutes.

While wings are in oven, whisk together the soy sauce, honey, ketchup, garlic powder and ginger; please note that the original recipe called for minced fresh garlic and minced fresh ginger, but I found they had a tendency to burn easily so went with the dried spices instead. Feel free to use two minced garlic cloves and 1 tsp of freshly minced ginger, instead of the dried spices, if you want to give fresh a go.

After the wings have baked for 15 mins, remove from oven and drain off any accumulated fat. Pour the sauce over the wings and return to oven. Bake for 20 more minutes, turning wings over in sauce frequently (I do it every 4 or 5 minutes), so that they are thoroughly coated.

Wings should be well glazed and sticky when done.

Source: Recipezaar


CHOCOLATE CHIP COOKIE DOUGH DIP

~Shared by Linda H., Rosharon, TX

Wonderful dip for graham crackers, cookies, and anything that goes good with chocolate chip cookie dough! 

30 servings 

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 1/2 cups brown sugar
1 (12 ounce) bag mini chocolate chips

Melt the butter; add to softened cream cheese, add sugar.

Mix well and add the mini chocolate chips.

Serve with graham crackers or wafers of your choice.



SLOW-COOKER CHICKEN CACCIATORE

~Shared by Treva, NC
 
Prep Time: 15 min
Total Time: 8 hr 15 min
Makes: 8 servings

1/4 cup KRAFT Zesty Italian Dressing
3 lb.  chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups  coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove  garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp.  salt
1 tsp. dried thyme leaves
3 cups  instant white rice, uncooked

HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.

PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).

COOK rice as directed on package. Serve chicken mixture over the rice.

Cooking Know-How
Taking the lid off your slow cooker for even just a minute reduces the heat and extends the cooking time. Lift the lid only if instructed to do so in the recipe.

Nutrition Infomation
Calories  460 Total fat  19 g   Saturated fat  5 g Cholesterol  115 mg Sodium  610 mg Carbohydrate  36 g   Dietary fiber  3 g   Sugars  6 g Protein  37 g

Source: Kraft Kitchens


CORN DOG CASSEROLE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 cups finely minced celery
2 Tbs butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Oscar Meyer beef)
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded

Sauté celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite size pieces. Saute dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray 13x9 Pyrex. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered 400* for 30 minutes.


CREAMY ICED VANILLA CARAMEL COFFEE

~Shared by Barb C., Chula Vista, CA

Cooled brewed coffee is combined in the blender with milk, nondairy creamer, caramel topping and ice and blended until smooth.

Ingredients:
4 cups brewed coffee (cold or room temperature)
1 cup milk
1/3 cup vanilla nondairy creamer
1/4 cup caramel dessert topping
3 cups crushed ice
Canned whipped cream (optional)

Directions:
Place all ingredients into blender and blend on high until the ice is completely smooth. Pour into four glasses and top with a dollop of whipped cream. Serve immediately.

Number of Servings: 4

Notes from the Cook: Chilled day-old brewed coffee works well in this recipe. Or save the leftover from your morning pot for an afternoon treat!

Source:  LilBitsofThisnThat-PSP@Yahoogroups.com


CHEESE BREAD

~Shared by Luanne, FL

2 C. self rising flour
1 tsp. salt
1 1/2 c. of grated cheddar cheese**
2 eggs-lightly beaten
2 oz. butter melted
1 c. milk
Extra 2 tbsp. grated parmesan cheese

Place flour and cheeses in a large bowl and stir to combine. Add eggs, butter and milk. Mix with a wooden spoon until combined. Spoon into a large loaf pan and smooth top. Sprinkle with extra grated parmesan cheese. Bake at 350 degrees F about 40 mins. or until cooked when tested. Let it stand for 5 min. before turning onto a wire rack.

I like to serve it with cream cheese, and it is excellent with soup.

**I used 1/2 cup of Asiago cheese instead of all cheddar.


CHERRY RICE SALAD

~Shared by Leasa, IA
 
1 C rice (not Minute Rice)
3 C water
1 T olive oil
1 C heavy whipping cream
1/4 C sugar
1 t almond extract
1 can cherry pie filling
 
In saucepan, cook rice in water and oil.  Cool.  In mixing bowl whip together whipping cream, sugar and almond extract.  Mix cherry pie filling and cooled rice together.  Add whipped cream and mix thoroughly.  Chill before serving.


JAM CAKE

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

I have not tried this Jam Cake recipe yet but it sounds so good and I am going to try it soon!

1/4 pound butter, or 1/2 cup shortening
1-1/2 cups sugar
3 eggs
2-1/2 cups flour
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup blackberry, raspberry, or strawberry jam
1/4 cup buttermilk

Preheat the oven to 350 degrees.  Butter and lightly flour two 8-inch round cake pans.  Cream the butter or shortening, add the sugar, and beat until light.  Add the eggs and beat very well.  Mix together the flour, allspice, cinnamon, nutmeg, salt, baking powder, and baking soda; add to the first mixture and beat until well mixed.  Stir in the jam and buttermilk and blend thoroughly.  Spread in the pans and bake for 25 minutes, or until a toothpick comes out clean.  Cool in the pans for 5 minutes before turning out on a rack. Frost with Portsmouth Frosting

PORTSMOUTH FROSTING

1/4 cup butter, melted
1/4 cup cream
1 teaspoon vanilla or rum
About 3 cups confectioners' sugar

Mix the butter, cream, and vanilla or rum together in a bowl.  Slowly beat in the sugar until thick and creamy.  This is enough to frost an 8 or 9-inch two-layer cake.

Source: The Fannie Farmer Cookbook


ORIENTAL WILD RICE PILAF

~Shared by Jim D., WA

One quarter cup vegetable oil
1 onion, chopped
1 cup Chinese cabbage, shredded
1 cup wild rice
1 cup white rice
4 cloves garlic, minced
2 cups chicken broth
One quarter cup sherry
Salt and pepper to taste

Heat oil in a large saucepan and saute onion and cabbage for 5 minutes. Add rice, garlic, chicken broth, sherry and salt and pepper. Bring to a boil, reduce heat and simmer for 20-25 minutes or until all liquid is absorbed.

The Skinny: Use fat free chicken broth.


CREAMY SPINACH CASSEROLE
 
~Shared by Doe, Oliver, B.C., Canada
 
INGREDIENTS:
4 packages frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded parmesan cheese
paprika
 
DIRECTIONS:
Thaw spinach and press or squeeze to remove excess water. Grease a casserole dish and set aside. In a large mixing bowl, combine the spinach, cream cheese, parmesan and 1/4 cup of melted butter. Spoon into casserole dish. Sprinkle with the breadcrumbs and paprika, and drizzle with remaining 1/4 cup of butter. Bake at 350 degrees for 25 minutes.
 
YIELD: 8 Servings


PEACH CRISP

~Shared by Johnny, LA

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup cold butter
5 cups frozen sliced peaches, thawed and drained, or 1 can (29 oz) sliced peaches, drained

1. Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.

2. In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches. Sprinkle cookie mixture over peaches.

3. Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool.

Variation
Why just use peaches? Experiment with other fruits or fruit combos.

Nutrition Information:
1 Serving: Calories 650 (Calories from Fat 170); Total Fat 19g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 40mg; Sodium 440mg; Total Carbohydrate 113g (Dietary Fiber 5g, Sugars 77g); Protein 7g Percent Daily Value*: Vitamin A 20%; Vitamin C 160%; Calcium 0%; Iron 10%
Exchanges: 2 Starch; 1 Fruit; 4 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 7 1/2


DISNEY MOM'S CHILI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 tablespoons Olive oil
1/4 cup Red bell pepper, diced
1/4 cup Green pepper, diced
1/4 cup Celery, diced
1/4 cup Onion, diced
1/4 cup Carrots, diced
1 tablespoon Garlic, crushed
1/4 cup Mushroom buttons, sliced
1/2 cup Corn
1 cup Canned tomatoes, diced
1/4 cup Sliced black olives
1/2 teaspoon Chili powder
1/8 teaspoon Cayenne
1/4 teaspoon Thyme
1/4 teaspoon Oregano
1/4 teaspoon Pepper
1/4 teaspoon Cumin
1/8 cup Jalapeno peppers
1/4 cup Tomato paste
2 cups Chicken stock OR broth
2 tablespoons Cornstarch
1/2 cup Canned great northern beans
1/2 cup Canned pinto beans
1/2 cup Canned black beans
1/2 cup Cannaed kidney beans
8 ounces Angel hair OR thin spaghetti
 
In 4qt saucepan,a heat oil and add fresh vegs except corn. Saute until tender. Add corn, tomaotes and olives. Add spices; cook 1-2 mins. Add jalapeno peppers, tomato paste and stock; bring to boil. Add cornstarch mixed with 2T water and cook an additional 5 mins until thickeneed. Add beans; simmer until heated through. Cook pasta in a separate pot; drain, serve 1oz pasta with 1c chili in the same bowl.


AUSSIE PEPPER STEAK
Steak With Creamy Pepper Sauce

~Shared by Jim H., Calgary, Alberta, Canada

This sauce is so tasty and is great with chips or mash. I looked on zaar for a pepper steak recipe but only found stir-fry's with capsicum so I came up with my own. I have said that this recipe is for 2 servings because I have 1 steak and my fiance has 2. It also makes a lot of sauce which we like so you could easily cook another 1 or 2 steaks and still have enough sauce to cover them all as well as the chips. ~by kb1

30 min
5 min prep
SERVES 2

3 scotch steak fillets
2 tablespoons butter
1 tablespoon oil
1-2 tablespoon flour
1 1/2 cups beef stock
150 ml thickened cream
1 tablespoon McCormicks Pepper Steak Seasoning
salt & freshly ground black pepper

Season raw steaks with salt and freshly cracked pepper.

Melt butter with oil in pan, add steak and cook to you liking. Remove and set aside.

Turn heat to medium. Add flour to the pan to make a roux with the pan juices, let cook for 1 minute (only add enough flour to thicken the mix, don't put so much that it makes the mixture "crumbly" because the flour can overtake the taste and you will end up needing more stock or water).

Begin adding the stock bit by bit, whisking constantly so it doesn't get lumpy. It will be quite thin once all the stock is added.

Add pepper steak seasoning to your taste and mix in to the gravy. Keep whisking.

Add cream and thicken to your liking on a low / medium heat.

Re-heat steaks in the micorwave for about 30 sec's if you haven't kept them warm.

Serve with chips or potato mash.
 
Source: Recipezaar


SPINACH BITES

~Shared by Linda H., Rosharon, TX

10 oz pkg frozen chopped spinach, thawed and drained
1 cup herb flavored stuffing mix or Italian flavor bread crumbs
1/2 cup Parmesan cheese
1 tbsTbsp  minced onion
1/3 cup melted butter
3 eggs, lightly beaten

Mix all ingredients together and shape into about 3/4 inch balls. Place on a greased cookie sheet and refrigerate 4 hours (optional). Bake in preheated 350 degree (175 C.) F oven for 10 to 15 minutes.

Note: Other recipes added cooked sausage.

Note from LCH – add some cream and nutmeg

Lemon Mayo Sauce

1/2 cup (125 ml) mayonnaise
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) sugar
1/4 cup (60 ml) sour cream

Stir all ingredients until smooth. Refrigerate until ready to use. Use with Broccoli or Spinach Bites.



EASY SLOW COOKER SHORT RIBS

~Shared by Treva, NC

Flavorful beef short ribs are tender and delicious in the slow cooker. Serve these short ribs with mashed potatoes and biscuits or rolls.

Prep Time: 10 minutes
Cook Time: 8 hours

4 pounds beef short ribs, cut into 1-rib portions
salt and pepper
2 tablespoons olive oil
1 tablespoon flour
1 1/2 to 2 cups baby carrots, or carrot chunks
3 ribs celery, cut in chunks
1 large onion, cut in chunks
1 can (10 1/2 ounces) golden mushroom soup

Preparation:
Sprinkle short ribs with salt and pepper and flour. Heat olive oil over medium-high heat. Add short ribs and brown well on all sides. Discard excess fat and transfer the ribs to a 5 to 6-quart slow cooker. Add remaining ingredients; stir to combine ingredients. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.


SHRIMP DIABLO

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Diablo or devil in Spanish refers to the spicy kick in the tomato sauce smothering the shrimp.

Preparation 10 min.  
Cooking 12 min.  

Ingredients:
 2 tablespoons LAND O LAKES® Butter
 3 medium (3 cups) zucchini, cut into 1/2-inch slices
 1 medium (1/2 cup) onion, sliced
 1 teaspoon finely chopped fresh garlic
 1 (14.5-ounce) can diced tomatoes with Italian herbs
 1 (12-ounce) package frozen medium cooked shrimp, thawed, drained
 1/4 teaspoon ground red pepper
 4 cups hot cooked rice or couscous

Instructions:

Melt butter in 10-inch skillet until sizzling; add zucchini, onion and garlic. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes).

Stir in diced tomatoes, shrimp and red pepper. Continue cooking until mixture comes to a full boil (3 to 4 minutes). Reduce heat to medium. Cover; cook, stirring occasionally, until shrimp are heated through (6 to 8 minutes). Serve over rice.

TIP: To prevent garlic cloves from rolling around on the cutting board, smash them flat first with the wide end of a large knife, such as a French or chef’s knife, then begin to chop.

Yield: 4 (1 1/4-cup) servings
Nutrition Facts (1 serving)
Calories:380
Fat:7 g
Cholesterol:180 mg
Sodium:750 mg
Carbohydrates:53 g
Dietary Fiber:2 g
Protein:24 g


AVOCADO MOUSSE WITH CRAB MAYONNAISE

~Shared by Vicki, Sarasota, FL

From my mother.

6 cups cubed avocados, in 1” cubes, coated w/ lemon juice

Blend:  ¼  cup water  w/ 2 envelopes gelatin, and heat to dissolve.

Mix into: 1 ½ cup mayonnaise and 1 (4 oz) can drained diced green chilies

Combine the avocados w/8 oz cream cheese, 7 tbsp lime juice, 1-4 chopped jalapeños, ¼ cup chopped cilantro, and S&P to taste.

Oil a 6 cup ring mold.

Combine the avocado mixture w/ the gelatin mixture.

Pour into the mold and chill through.

Serve w/ Crab Mayonnaise…..

Crab Mayonnaise

1 lb crab meat, cleaned and picked over

Combine:
1 cup mayonnaise
1 tbsp jalapeño, minced
¼ cup cilantro, minced
3 tbsp chopped chives OR scallions
S&P

Gently fold in the crab meat.

Serve over avocado salad, or the avocado mousse.


AUTHENTIC NATIVE CREE BANNOCK BREAD
 
~Shared by Mary H., Montreal, Canada
 
6 cups flour
1 cup lard
3 tablespoons baking powder
1 tablespoon salt
2 cups currants or raisins
3 1/2 cups water
 
In a medium-sized mixing bowl, mix the flour and lard together by hand.  Add the baking powder, salt and currants or raisins.  Add the water and work the ingredients into a dough.  Next, you have two options: the camp fire or the oven.  To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four-foot stick. Prop securely over the fire until golden brown. To cook in an oven, spread the dough out into a 16" square cake pan. Bake at 425 degrees for about 20 minutes or until golden brown.


CHEESE AND SPINACH PUFFS

~Shared by Carol, Tupper Lake, NY
 
1 (10-oz) pkg frozen chopped spinach
1/2 c. chopped onion
2 eggs, slightly beaten
1/2 c. grated parmesan cheese
1/2 c. grated cheddar cheese
1/3 c. blue cheese salad dressing
2 tbs margarine
1/8 tsp garlic powder
1 (8 1/2-oz) pkg corn muffin mix
 
Cook spinach and onions together, according t package directions.  Cool and drain well, pressing out excess liquid.  In bowl, combine eggs, cheeses, salad dressing, miargarine, and garlic powder.  Stir in spinach and muffin mix.  Chill 1 hour.  Shape into 1-inch balls.   Arrange on baking sheet.  Chill again for 1 hour.  Bake at 375° for 10-12 minutes.  Serve hot. 


APPLE CRESCENTS

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1 (8 ounce) can refrigerated crescent rolls
2 Granny Smith apples, peeled, quartered
1 cup orange juice
1-1/4 cups sugar
1/2 cup (1 stick) butter
1 teaspoon cinnamon

Preheat oven to 350 degrees.  Unroll crescent rolls and separate.  Wrap each apple quarter with crescent roll.  Place each apple crescent in greased 9 x 13-inch baking dish.  In saucepan, combine orange juice, sugar, butter and cinnamon and bring to a boil.  Pour over crescents and bake for 30 minutes or until golden and bubbly.


PORTOBELLO EGGS BENEDICT

~Shared by Jim D., WA

Vegetable oil
4 portobello mushrooms
4 slices Canadian bacon
4 eggs, poached
8 tablespoons Hollandaise sauce

Brush oil on mushrooms. Place gill-side-down on broiler plate and broil 3 minutes. Flip over mushrooms and add 1 slice Canadian bacon to each. Broil 2 minutes.

Remove mushrooms from broiler and place on plates. Pat with paper towel. Top each with 1 poached egg and 2 tablespoons Hollandaise sauce.

Yields 4 servings.


HAM 'N' CHEESE EGG BAKE

~Shared by Doe, Oliver, B.C., Canada

6-8 servings

1 1/2 c (6 oz) cheddar  
11/2c-6oz mozzarella
1/2 lb fresh mushrooms. sliced  
6 green onions  
1 med sw red pepper, chpd
2 tbsp butter
1 3/4 c cubed fully cooked ham  
1/4 c flour  
8 eggs
1 3/4 c milk 
salt
pepper

Combine cheeses, sprinkle into greased 13x9 dish. In lg pan, sauté mshrms, onions & sw pepper in butter, stir in ham. Spoon over he cheese. In bowl combine flour, eggs, milk, salt & pepper. Pour over ham, cover & chill overnight. Take from fridge 30 mins before baking. Bake uncovered at 350 for 35-45 mins til knife inserted near centre comes out clean. Let stand 5 mins before serving.


AMERICAN LASAGNA

~Shared by Johnny, LA

Bet you can't eat just one slice. Instead of using ricotta cheese on one layer, you use cream of mushroom soup and it gives it flavor you would not believe.

Ingredients:

1 16 oz. box of lasagna noodles
2 32 oz. jars of spaghetti sauce (your favorite)
1 small bell pepper
1 medium onion
1 lb. of lean ground beef
2 cans of cream of mushroom soup
2 bags of shredded mozzarella cheese
1 tsp. salt

Directions:

Make your sauce by cooking your ground beef, pour off grease. Chop up bell pepper and onion and brown for one minute and season with a little salt pepper and garlic as you prefer. After drained, pour in both jars of spaghetti sauce. I use Ragu or Prego with mushrooms; whichever is on sale. Stir and simmer on medium heat.

Meantime bring large pot of salted water to boil, and put in lasagna noodles. I usually do 3 layers but to make sure you have 15 noodles at least. Cook 10 to 12 minutes, remove from heat and drain. Using a 10x14 inch casserole dish, begin your layers. With a ladle or spoon, put a couple of teaspoons of the sauce on bottom to guard against noodles sticking, and then put layer of noodles, followed by a layer of meat sauce and a about 6 Tbsp. (distributed inches apart) of the mushroom soup. It's too thick to drizzle but try to distribute it a little. On top of that spread a nice layer of mozzarella cheese.

Repeat this 2 more times, beginning with the noodle, meat sauce, soup then cheese. You should end up with cheese on top. Set oven at 375 degrees F, and bake for 1 hour, or till cheese is slightly brown and edges are bubbly. It is like spaghetti. It taste even better warmed up the next day, delicious.

Servings: 12
Time: 40 Minutes Preparation Time
60 Minutes Cooking Time

Source: My mother, who is not here to tell me; I think she didn't have any ricotta and just ad-libbed.

Source: ThriftyFun.com


BARBECUE CHICKEN SALAD
 
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce
 
Preheat the grill for high heat.

Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.

In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.

In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat


ALL-SOLD-OUT CHICKEN POT PIES

~Shared by Jim H., Calgary, Alberta, Canada

Yield: 6 servings

Filling:
3 tablespoons unsalted butter
1 medium-size yellow onion, chopped
1 large russet potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
8 ounces button mushrooms, sliced
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 purchased cooked rotisserie chicken or 1 whole stewed chicken, cooled
8 ounces fresh green beans, cut into 1-inch pieces (optional)
1 (8-ounce) package frozen peas (optional)

Sauce:
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
2 1/2 cups chicken stock, preferably homemade
1/2 cup heavy whipping cream (optional)
Dash of hot pepper sauce, such as Tabasco
Salt and freshly ground white pepper

Crust:
1 cup (2 sticks) chilled unsalted butter
3 cups all-purpose flour
10 ounces chilled cream cheese
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 large egg

To Make The Filling: Melt the butter in a large sauté pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.

While the vegetables are sautéing, skin the chicken, pull the meat off the bones, and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas, and chicken into the vegetable mixture. Set the filling aside.

To Make The Sauce: Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1 1/4-cup capacity oven-safe bowls three-quarters of the way to the top with the creamed chicken filling.

To Make The Crust: Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.

Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls–mine are about 4 inches across–and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

Variation: Pot pies lend themselves to all manner of vegetable additions, such as diced carrots, fresh corn kernels, diced turnips, sliced celery, cut-up asparagus spears, or sliced wild mushrooms. Just add them to the sauté mix and enjoy.

Source: Rebecca Rather’s “The Pastry Queen” Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe


CHEESY PEPPERONI PUFFS

~Shared by Linda H., Rosharon, TX

Makes: 6 servings

4 oz. OSCAR MAYER Pepperoni slices
1  green pepper, chopped
1 large onion, chopped
1 cup grape or cherry tomatoes
1/4 cup KRAFT Zesty Italian Dressing
1 cup KRAFT Shredded Mozzarella Cheese
1 pkg. (13.4 oz.) refrigerated pizza dough 

Heat oven to 400ºF.  Combine pepperoni, peppers, onions, tomatoes and dressing in 13x9-inch baking dish sprayed with cooking spray. Sprinkle with cheese.

Unroll pizza dough; cut into 2-inch pieces with sharp knife or kitchen shears. Place evenly over cheese.

Bake 30 min.; cool 10 min. Invert onto platter; carefully remove dish.

Serving Suggestion:
Serve with warm pizza sauce for dipping and your favorite hot steamed vegetable to round out the meal.

Source: Kraft Kitchens


CRAB-STUFFED MUSHROOMS
(a Micro wave recipe)

~Shared by Treva, NC
 
  1 can (6 & 1/2 oz.) crab, drained
  1 pkg. (3 oz.) cream cheese, softened
  1 tbsp. Mayonnaise
  2 tsp. Diced pimiento
  1 tsp. Prepared mustard
  1/2 tsp. Lemon juice
  1/2 tsp. Minced onion
  48 fresh mushroom caps
 
Combine all ingredients, except mushrooms, in small mixing bowl; blend well. Fill each mushroom cap with about 1 teaspoon filling. Arrange 10 to 12 mushrooms, stuffing-side up, in a circle on microproof plate. Cook on HI 1 & 1/2 to 2 minutes, or until heated through. Repeat with remaining mushrooms.


APRICOT ALMOND BREAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
"Brown and crusty on the outside, with bits of tart apricot and white almonds scattered throughout."
 
1 1/2 cups (3 1/2 dl) coarsely chopped dried apricots
2 Tablespoons butter
1 cup (200 g) sugar
1 teaspoon salt
1 1/2 cups (210 g) white flour
1 cup (140 g) whole-wheat flour
1 teaspoon baking soda
1 cup (1/4 L) almonds, chopped
1 egg,  well beaten
1 teaspoon orange extract
 
Preheat the oven to 350*F  (180*C).   Butter a loaf pan.  Put the apricots in a bowl and pour 1 1/2 cups boiling water over them.  Add the butter, sugar, and salt and let cool to lukewarm.  Stir in remaining ingredients and mix very well.  Spoon into the pan and bake for 1 1/4 hours.  Remove from the pan and cool on a rack.

Makes 1 loaf.