Old Time Recipes
Hello my name is Mary Johnson, also known as Moments with Mary. Many of the recipes on this site are some that I have made up myself or have gathered along the way from family and friends. Since my Mother, Grandmother, and Great Grandmother cooked many foreign dishes from the country of Hungry I too have many fond memories of some good old fashion tasting foods. Each month I will be adding some new and old fashion recipes. I hope you will find something you will want to try and enjoy sharing with your family and friends.
Irish Bread
Ingredients:
1/4 pound Butter
1/2 cup Sugar
2 Eggs
2-1/2 cups Flour
2-1/2 teaspoon Baking powder
1/4 teaspoon Salt
1 cup Milk
1 cup Raisins
Preparation:
Cream butter and sugar together. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8 X 8-inch pan. Bake at 350 degrees one hour.
IRISH SMASHED POTATOES
Ingredients:
2 cups - Green cabbage, shredded
2 cups - Mashed potatoes
1/4 cup - Green onions, sliced
1/8 tsp - Pepper
Butter or margarine
Parsley
Preparation:
Heat about 1/2-inch water to boiling. Stir in cabbage, cover and heat to boiling. Cook 5 minutes, drain. Prepare mashed potatoes; fold in cabbage, onions and pepper. Dot with butter, sprinkle with parsley. Serves 4.
Cherry Crunch
Ingredients:
1 cup rolled oats
1 cup all-purpose flour
3/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter
1 (21 ounce) can cherry pie filling
Cooking Instructions
Preheat oven to 375 degrees F (190 degrees C.)
In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.
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Chocolate Caramel Brownies
Ingredients
14 ounces caramels
1/2 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans
2 cups milk chocolate chips
Cooking Instructions
Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan. Bake for 8 minutes.
Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the Carmel sauce until the top is completely covered.
Bake for an additional 20 minutes. Remove and let cool.
BLACK-EYED PEAS AND SAUSAGE
1lb white onions, chopped
1 bunch green onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/2 cups parsley, chopped
1 1/2 lbs salt pork, boiled once, cut into small pieces
1 1/2 lbs. hot smoked sausage, cut into 1/2in pieces
1/2 lb dried black-eyed peas, boiled until half done
6c water
1 1/2 lbs rice
Sauté onions, pepper, garlic, and parsley in Dutch oven with 2 Tablespoons olive oil.
Add salt meat, sausage, black-eyed peas, and rice.
Add water and bring to boil.
Mix well, cover, and reduce heat to low.
Cook 45 minutes.
Remove cover 5-10 minutes before serving.
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Tater Tot Casserole
Ingredients:
1 pound ground pork breakfast sausage
2 cups shredded Cheddar cheese
2 cups milk
2 eggs
2 pounds tater tots
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and spread evenly in the bottom of a 9x13 inch pan. Spread cheese over sausage.
In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point).Top with tater tots.
Bake in preheated oven for 35 to 45 minutes. Cool for 5 to 10 minutes before serving.
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Granola Bars
¾ cup brown sugar
½ cup sugar
½ cup margarine, softened
2 Tbsp. honey or corn syrup
½ tsp. vanilla
1 egg
1 cup flour
¼ tsp. salt
½ tsp. baking soda
1 ½ cups oatmeal
1 ¼ cups crispy rice cereal, or crushed bran flakes, corn flakes or crushed graham crackers
1 tsp. cinnamon
1 cup chocolate chips*
In a large bowl, cream sugars and margarine until fluffy. Add honey, vanilla and egg. Mix well. Blend in flour, cinnamon, baking soda and salt. Stir in remaining ingredients. Press firmly into the bottom of a greased 9x13 pan. Bake at 350< for 20-25 minutes. To microwave: Press ingredients into a microwave-safe dish. Microwave on medium power for 7-9 minutes. Rotate dish every three minutes. Bars will firm as they stand. Cool and cut into bars. Save the crumbs for yogurt or ice cream topping. Makes 24 bars.
*The following may be used in addition to or to replace chocolate chips:
1 cup coconut
½ cup creamy or chunky peanut butter
½ cup nuts
½-1 cup raisins, dried apples, apricots
½ cup fruit preserves
Chicken with Orange and Honey Sauce
2 medium navel oranges
2 Tbsp. all-purpose flour
1/2 tsp. salt, divided
1/4 tsp. freshly ground pepper
4 chicken breasts, about 1 1/4 pound, skinless
1 cup low-sodium chicken broth
1 Tbsp. canola oil
1/2 cup golden raisins
2 Tbsp. honey
1/2 tsp. powdered cinnamon
1/4 cup slivered almonds, toasted
Take the pulp and juice from one orange. Remove the skin and pith from the other orange, then halve and slice. (Reserve the pulp and juice separately from the orange slices.)
Combine flour, 1/4 tsp. salt and pepper in a shallow dish. Place chicken in the flour, shaking off any excess. Transfer the remaining flour to a small bowl, add broth and whisk to combine.
In large skillet, heat oil over medium heat. Add chicken and cook 3 to 5 minutes per side or until nice and brown. Transfer to plate.
Add the flour-broth mixture, reserved orange pulp and juice, raisins, honey, cinnamon and remaining 1/4 tsp. salt. Bring to boil. Reduce heat to simmer, return chicken and any accumulated juices to pan and cook, turning chicken several times until chicken is fully cooked and the sauce has thickened, about 12 minutes. Transfer chicken to serving platter. Spoon sauce over chicken and garnish with reserved orange slices and almonds. Makes 4 Servings.
Chimichurri Sauce
3 firmly packed cups flat-leaf parsley leaves (1 large bunch)
6 garlic cloves, coarsely chopped
1 tsp. dried oregano
1 tsp. sweet paprika
1 tsp. hot pepper sauce
1/8 tsp. ground black pepper
1 tsp. sea salt or (1/2 tsp. table salt)
1/4 cup white wine or cider vinegar
1/3 cup water
2 Tbsp. olive oil
Place parsley and garlic in a food processor or blender. (If using a blender, add vinegar first.) Pulse until parsley and garlic are roughly chopped. Add oregano, paprika, pepper sauce, black pepper, and salt. Pour in vinegar and water. Blend until parsley is well-chopped but not puréed. With the motor running, drizzle in the oil. Makes 1 cup
Sauce is great for over salads. I sometimes use a little over my different meats as I brown them for a wonderful flavor.
Sweet Gingered Corn
2 T. corn oil
1/2 t. cumin powder
1 1/2 t. grated fresh ginger
2 medium tomatoes, coarsely chopped
1/2 t. salt
2 T. maple syrup
4 C. frozen corn kernels
Heat the oil in a large skillet over a medium flame. Add the cumin and ginger and saute for 1 minute, stirring constantly. Add the tomatoes and salt. Bring to a simmer and cook for 4 minutes, or until most of the liquid from the tomatoes evaporates.
Add the maple syrup and corn and return to a simmer. Cook, stirring frequently to prevent sticking, for 5 minutes, or until corn is heated through. Serve immediately. Makes 4 to 6 servings.
Spinach Casserole Recipe
4 packages frozen spinach, (10 oz. each)
12 oz. cream cheese, softened
1/2 C. butter, melted, divided
2 C. seasoned bread crumbs
1 C. shredded parmesan cheese
paprika
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° F. for 25 minutes. 8 Servings
Berry-Mallow Yam Bake
Combine the following for the crumb mixture:
1/2 Cup flour
1/2 cup brown sugar
1/2 cup dry oats
1 tsp cinnamon
Cut in 1/3 cup butter.
Toss: 1 cup crumb mixture
2 cans (17oz) each drained yams
2 cups frozen, but thawed, cranberries
Place in 2-quart casserole dish and top with remaining crumbs. Bake at 350 degrees for 35 minutes. Top with miniature marshmallows, and broil about 2 minutes. Be careful not to burn.
Pumpkin Chocolate Chip Bundt Cake
Ingredients:
1 cup vegetable oil
2 cups pumpkin purée * (do not use pumpkin pie filling)
1 ½ cups brown sugar
3 eggs
3 cups all purpose flour
1 tsp. baking soda
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup semi-sweet chocolate chips
Preheat the oven to 350°F.
Grease and flour a 10-inch Bundt or tube pan.
Mix the vegetable oil and brown sugar together in the bowl. Mix until the vegetable oil and brown sugar are well combined. Add eggs one at a time, beating well after each addition.
Add pumpkin purée and mix until well combined. Combine flour, baking soda, baking powder, cinnamon, salt, cardamom and nutmeg in separate bowl. Add flour mixture to pumpkin purée mixture. Mix until batter is well blended. Fold in the one cup of chocolate chips.
Pour batter into the prepared Bundt pan or tube cake pan. Place pan on middle rack in oven and bake for 60 minutes or until a cake tester comes out clean. Cool the Pumpkin Chocolate Chip Bundt cake for 20 minutes. Place large plate upside down on top of Bundt pan and invert cake onto the plate. When cake is cool dust cake with powder sugar. Cake is very light and moist. Serves 12
Mary’s Quick Pumpkin Muffins
1-1/2 cups unbleached all purpose flour
1-1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
½ teaspoon ground allspice
¼ teaspoon ground ginger
1-1/2 cups fresh or canned pumpkin
1/3 cup oil
2 large eggs
1/3 cup chopped pecans or walnuts
Use cooking spray to grease muffin tin
Preheat oven to 350 degrees. Grease muffin tin set aside.
In a large mixing bowl, add flour, baking powder, baking soda, salt, sugar and spices. Stir until thoroughly combined.
Add pumpkin puree, oil and eggs, and stir into the dry ingredients until smooth. Add nuts Spoon batter into greased muffin tins, filling them about ¾ full. Bake muffins for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Remove muffin tin from the oven and let cool at least 10 minutes before removing the muffins.
Makes 12 medium or 24 small muffins.
Quick Apple Dumpling Recipe
Ingredients
2 medium Granny Smith apples
1 (8-count) package refrigerated crescent roll dough
1/8 teaspoon ground cinnamon
½ cup butter
1 cup sugar
1 cup orange juice
1 teaspoon vanilla extract
½ cup very finely chopped pecans
Instructions
1. Preheat oven to 350F. Grease an 8-inch-square baking dish.
2. Peel and core apples. Cut each apple into fourths. Unroll and separate crescent roll dough. Wrap each apple section in a crescent roll. Place in pan. Sprinkle with cinnamon.
3. Combine butter, sugar and orange juice in a medium saucepan. Bring to a boil. Remove from the heat and stir in vanilla. Pour over dumplings. Sprinkle pecans over top.
4. Bake 30 minutes, or until crust is golden and beginning to bubble and apples are just tender when pierced with a fork.
5. To serve, spoon some of the syrup from the baking dish over dumplings. Serve with ice cream, if desired. Serves 8 _____________________________________________________________________________________________________________
Quick Apple Crisp
6-8 apples, peeled and sliced
1/4 tsp. nutmeg
1 (5 oz.) stick pastry mix
1/4 tsp. cinnamon
1 c. brown sugar
Place apples in greased, 8 inch square or round pan. Combine pastry mix (dry) with sugar and spices. Sprinkle over apples. Bake at 375 degrees for 25 minutes. Serve with ice cream or whipped topping.
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Fresh Apple Cake
1 1/2 c. oil
1 c. nuts, chopped
3 eggs
1 1/2 tsp. soda
2 tsp. vanilla
1 tsp. salt
3 1/2 c. chopped apples
1/2 tsp. baking powder
1 c. coconut
1 c. raisins, cooked for a while to make soft
2 c. white sugar
3 c. flour
Put everything together; mix well. Bake in a greased and floured tube pan at 325 degrees for 1 hour 15 minutes or 3 loaf pans - reducing baking time to approximately 35 to 40 minutes. Good.
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Spicy Indian Chicken and Mango Curry
INGREDIENTS
2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced
DIRECTIONS
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Garden Zucchini Enchiladas
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups diced zucchini
1/4 cup canned diced green chilies
1 teaspoon chili powder
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon chili powder
1/8 teaspoon black pepper
1 cup milk
1/4 cup canned diced green chilies
1 cup shredded Monterey Jack cheese
8 (8 inch) flour tortillas
1/2 cup shredded Monterey Jack cheese
1 1/2 cups chopped tomatoes
DIRECTIONS
Heat oil in a large skillet over medium-high heat. Cook the onion and garlic in the oil until tender, about 5 minutes. Stir in zucchini, 1/4 cup diced chilies, 1 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook until softened, 3 to 5 minutes. Remove zucchini mixture from skillet and reserve.
Melt butter in the skillet over medium low heat. Stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. Cook, stirring, for 1 minute. Pour in milk; whisk until thickened, 3 to 5 minutes. Stir in the remaining 1/4 cup of diced chilies and 1 cup of Monterey Jack cheese.
Stir 1/2 cup of cheese sauce into the zucchini mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place filled tortillas in prepared baking dish, pour remaining cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes. Remove from oven; sprinkle with remaining 1/2 cup Monterey Jack cheese and the chopped tomatoes.
Pizza Casserole
Ingredients:
1 lb. lean Ground Beef
1 medium Onion, chopped
28-oz. jar Spaghetti Sauce, or prepare your sauce from scratch
16-oz. package Pasta Spirals
1 1/2 cups Mozzarella Cheese, shredded
1/2 cup Provolone Cheese, shredded
8 oz. package Pepperoni Slices
1/4 cup Parmesan Cheese, grated
Preparation:
Preheat the oven to 350-F degrees. In a large skillet over medium-high heat, brown the lean ground beef with the chopped onion. Stir in the spaghetti sauce and the pasta. Transfer the mixture to a 9-inch by 13-inch oven-proof baking pan. Sprinkle the Mozzarella and Provolone cheeses over the top of the pasta. Evenly distribute the pepperoni slices over the top of the cheeses. Finish with a sprinkling of Parmesan cheese. Bake for about 30 minutes, or until the casserole is heated through and the cheeses are bubbly. Serve warm.
Cucumber and Dill Pasta Salad
Ingredients:
2 cups Macaroni or any Salad Pasta
8 oz. carton Low-fat Sour Cream
1/2 cup Skim Milk
1 Tbs. fresh Dill, minced
1 Tbs. Vinegar
1/2 tsp. Salt
1/2 tsp. freshly ground Black Pepper
2 cups Cucumber, peeled and chopped
1 cup Tomatoes, de-seeded and chopped
Preparation:
Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer cooked pasta to a large serving bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and toss thoroughly to combine. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.
The Dip
Ingredients:
2 8-oz. packages Cream Cheese, softened
2 cans prepared Chili (with or without beans)
1 large jar Salsa (hot or mild, to taste)
2 8-oz. packages Monterey Jack Cheese, shredded
Preparation:
Use a spatula to spread the softened cream cheese evenly over the bottom of a 9-inch by 13-inch baking pan. Pour chili over the top of the cream cheese and spread evenly. Pour the salsa over the chili and spread evenly again. Sprinkle shredded Monterey Jack cheese on top, and bake in a pre-heated 350-F degree oven for about 20 to 30 minutes, until cheese is bubbly. The recipe can also be micro-waved for about 15 minutes in a microwave-safe pan. Prepare in exactly the same manner otherwise. Serve the dip warm with plain or flavored tortilla chips.
Hot German Pasta Salad
1 cup uncooked spiral pastas
2 teaspoons oil
4 cups shredded red cabbage
1 tablespoon packed brown sugar
2 tablespoons white vinegar
1/2 teaspoon caraway seed
1/4 teaspoon salt
Cook and drain pasta as directed on package. Heat oil in 10 inch skillet over medium heat.
Cook cabbage in oil for 2 minutes, stirring occasionally. Stir in brown sugar, vinegar and caraway seed. Cover and cook about 5 minutes, stirring occasionally, until crisp-tender.
Stir in pasta; heat until hot. Sprinkle with salt and pepper.
Serves 6
Chicken Taco Salad
4 6 oz chicken breast
4 leaves lettuce
2 heads iceberg lettuce, shredded
1 cup mixed shredded cheese
1 cup diced scallion
1 cup bottled pico de gallo sauce
1 cup sour cream
2 cups ranch style dressing
1 cup bottled salsa verde
corn tortilla chips
Preheat a grill until hot. Sprinkle chicken breasts with salt and pepper to taste and grill until done. Cut into bite-size pieces.
Put 1 lettuce leaf in each of 4 salad bowls. Top with shredded lettuce, sliced chicken, cheese, and scallion. Add small scoops of pico de gallo, guacamole, and sour cream.
In a bowl combine ranch dressing and salsa verde and serve on the side with tortilla chips.
Serves 4
Quick Cole Slaw Salad Recipe
Ingredients
2 bag or prepared Cole slaw
1 bottle of Safeway, or Vons Cole slaw dressing
1 can of salted dry roasted peanuts
2 small cans of mandarin orange slices, drained
Directions
Place Cole slaw in a large serving dish
Pour half bottle of dressing, if looks a bit dry add more until you are satisfied
Mix well
Add cans of drained mandarin oranges lightly mixing, so you won't crush them
sprinkle peanuts (as much as desired) over salad right before serving so they don't get soggy, or you can place a bowl of peanuts next to the salad so people can put as many as they wish.
Lasagna Roll Ups Recipe
Ingredients
8 ounces uncooked lasagna
16 ounces ricotta cheese
2 eggs
10 ounces frozen chopped spinach thawed and squeezed dry
2 cups shredded Mozzarella cheese
1 teaspoon basil
1 teaspoon marjoram
32 ounce jar spaghetti sauce
1-1/2 teaspoons parmesan cheese
Directions
Cook lasagna according to package and drain.
In medium bowl blend ricotta, eggs, spinach, mozzarella, basil and marjoram.
Spread evenly on lasagna strips.
Cut strips in half crosswise.
Roll strips jelly roll style.
Cut each roll in half leaving ruffled edge at top and bottom.
Spread 3/4 of the sauce on bottom of baking dish.
Arrange roll ups curly edges up on sauce.
Top with remaining sauce and Parmesan cheese.
Bake covered with foil in 350 degree oven for 40 minutes.
Cucumber Cream Salad
1 large cucumber, thinly sliced
Salt
1/2 cup sour cream
1 tsp. vinegar
Pepper
1 tsp. chopped dill
Paprika
Sprigs of dill to garnish
Place cucumber slices in a colander and sprinkle with salt. Leave to drain for several hours. Rinse well in cold water and pat dry. Place in a bowl.
Mix sour cream, vinegar, pepper and dill together and combine with the cucumbers. Sprinkle with paprika and garnish with sprigs of dill, if available.
Servers 4-6
Potato Salad
10 red potatoes, boiled in their skins
2 stalks of celery, sliced thinly
1 small onion, chopped finely
1 tsp. chopped parsley
3 hard cooked eggs, sliced
1 1/2 cups mayonnaise
1 tsp. mustard
Pinch of salt and pepper
1 pimento, chopped
2 baby dill or sweet pickles, sliced
Paprika
Fresh parsley to garnish
Peel the potatoes while still warm. Dice them and place in a large bowl with the celery, onion, and parsley. Add the hard-cooked eggs, reserving a few slices for the top of the salad.
Mix together the mayonnaise, mustard, salt and pepper. Add pimento and dill pickles to the salad and combine with the mayonnaise, coating the ingredients thoroughly. Place egg slices on top and sprinkle with paprika. Garnish with fresh parsley.
Serves 4-6
Chocolate Carrot Cake
1 1/2 c finely grated carrots
3/4 c Granulated sugar
1/2 c Canola oil
1 c boiling water
1 1/2 c Whole wheat flour
1/2 c Unsweetened cocoa powder
1 teaspoon Cinnamon
1 ½ teaspoon Baking powder
1/2 teaspoon Salt
Pre-heat oven to 350F.
In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a non-stick or lightly oiled 8" square pan. Bake for 35 minutes.
Almost Better Than Sex Cake
16 servings
1 german chocolate cake mix
1 cup semisweet chocolate chips
1 14 oz. can sweetened condensed milk
caramel topping
12 ounces Cool Whip
3 heath bars, crushed
Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done. While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.
Best Chocolate Syrup Brownies
1/2 c butter
1 c. sugar
3 eggs
dash salt
1c. All purpose flour
3/4c. Chocolate flavored syrup, canned
2 teaspoons vanilla extract
3/4 c.chopped walnuts or pecans, pecans or walnuts for garnish
In a bowl mix, cream together butter, sugar, and eggs, until very creamy and well blended. Add salt, stir in flour, mixing well to blend,add chocolate syrup, vanilla, and chopped nuts. Turn mixture into well greased and lightly floured 9 inch square pan. Smooth top. Bake at 350 degrees for about 35 minutes or until a stick inserted near center comes out clean. Cool in pan on wire rack, but loosen cake at edges. Cut into squares, Garnish with nut halves or dust with powdered sugar.
Sweet ’N’ Sour Meatballs
Recipe Ingredients:
1 pound ground round
1 egg, beaten
3/4 cup plain bread crumbs
Salt and pepper, to taste
1 tablespoon butter
1/2 cup grape jelly
1 cup chili sauce
1. With a fork or clean hands, combine the meat, egg, bread crumbs, salt, and pepper, then shape into 1-inch balls. Melt the butter in a large saute pan, brown the meatballs, and drain off the fat. In a bowl, stir together the jelly and chili sauce and pour over the meatballs. Simmer uncovered for 30 minutes over medium to low heat, turning the meatballs regularly. Keep warm in a chafing dish and present them to your guests with toothpicks and cocktail napkins. Serves 4-5.
Sweet Potato and Apple Casserole
INGREDIENTS:
3 -5 sweet potatoes, peeled and quartered
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large cooking apples - peeled, cored and cut into 1/4 inch rings
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup butter
1/4 cup chopped pecans
DIRECTIONS:
Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
In a small bowl, mix brown sugar, cinnamon and nutmeg.
Layer the sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
Bake in a preheated oven for 30 minutes, or until lightly browned.
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Garlic Mashed Potatoes
Ingredients:
8 – 10 potatoes (peeled and quartered)
1/2 cup milk
2 tablespoons of butter
4 ounces of cream cheese
2 – 4 cloves garlic minced
Salt to taste
1 pinch ground white pepper
2 tablespoons sesame seeds.
Directions:
Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl. Combine potatoes with milk, butter, cream cheese, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.
Mary’s Pumpkin Chili
* In a 5quart saucepan cook meat and mixture below until meat is browned, drain.
2 lb lean ground meat
1 large chopped onion
1- 2 cloves of garlic -- finely chopped
1 cup chopped red bell pepper
1 teaspoon salt
1/2 teaspoon black pepper
* Now add to drained meat mixture items listed below:
2 teaspoons chili powder
1 teaspoon ground cumin
1 Tablespoon of hot pepper flakes (more if you like it hotter)
1 envelope taco seasoning mix
1 can of whole corn drained
1 can diced tomatoes don’t drain
1 can of pinto beans don’t drain
1 can red kidney beans don’t drain
1 can solid pack pumpkin (16 oz.)
2 cans of water (rinsing out the cans above)
Cover and let simmer on low for about 45 minutes. Garnish each bowl with shredded cheddar cheese, corn chips, and a tablespoon of sour cream if desired.
Yellow Squash Pie
5 medium summer squash, yellow or zucchini, sliced
1/4 cup melted butter or margarine
3/4 cup sugar
1 tablespoon lemon extract
1 tablespoon all-purpose flour
2 egg yolks, beaten
A dash of salt
1 pie crust, baked (9-inch)
Preparation:
Cook squash in boiling water until tender; drain well and mash. Combine butter, sugar, lemon extract, flour, eggs and salt. Add squash; stir well. Spoon squash mixture into baked pie crust and bake at 375° for 20 to 25 minutes, or until firm.
Yellow Squash Casserole
3 cups sliced cooked yellow summer squash
2 cups shredded process cheese, American or mild Cheddar
4 ounces chopped mild green chilies
1 cup saltine crackers, crushed
1 cup milk
Preparation:
Combine all ingredients in baking dish. Bake in 1 1/2 to 2-quart casserole in oven at 350° for 1 hour. Makes 4 to 6 servings.
Blackberry Cobbler II
1 cup all-purpose flour
1 1/2 cups white sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons cold butter
1/4 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1-2 tablespoon lemon juice
4 -5 cups fresh blackberries, rinsed and drained
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake 25 minutes in the preheated oven, until dough is golden brown.
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Butternut Squash Casserole
1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup margarine, melted
1/2 teaspoon cinnamon
Dash of nutmeg
TOPPING
1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup margarine, melted
1 cup brown sugar
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
Cantaloupe Soup
Ingredients:
3 cups diced cantaloupe
3/4 cup orange juice
1/4 cup lemon juice
2 teaspoons chopped candied ginger
1/2 cup soy milk, half and half or whole milk
In a food processor or blender, combine 2 cups of cantaloupe, orange juice, lemon juice and ginger. Process until smooth. Transfer to a bowl and stir in milk and remaining cup of cantaloupe, diced small. Serve chilled, garnished with slivers of candied ginger, if desired. Note: I like the vanilla soymilk.
Strawberry-Cantaloupe Soup
Ingredients:
1/2 medium cantaloupe; peeled, seeded, and cut into chunks
1 cup fresh strawberries or raspberries
1 small ripe banana; peeled, and cut into thick slices
1/2 cup unsweetened pineapple juice
1/2 cup nonfat or regular vanilla yogurt
In food processor or blender, process cantaloupe, berries, banana and juice until smooth. Add yogurt. Process until well combined. Serve immediately, or cover and chill until serving time. This recipe yields three one cup servings.
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Cantaloupe Smoothie
Ingredients:
1 cup orange juice
1 cup peeled, seeded and cubed cantaloupe
Honey to taste
1 cup ice
Place the juice, fruit and honey in a blender. Blend on high speed for 30 seconds. Add ice and blend until smooth.
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Cantaloupe Cream Pie
Ingredients:
1 cup granulated sugar
2 tbsp. flour
3 eggs, beaten
1 cup cantaloupe, pureed
1 tsp. vanilla extract
2 tbsp. butter or margarine
1 8" pastry shell, baked
1 cup whipped cream
Combine the sugar and flour in a saucepan; add eggs, mixing well. Stir in the cantaloupe puree. Cook over medium heat for 8 to 10 minutes, stirring constantly, until the mixture boils and thickens. Remove from heat, and stir in the vanilla and butter. Cool. Pour cooled filling into the baked pastry shell; spread the top evenly with whipped cream. Chill and serve.
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Cantaloupe Preserves
Ingredients:
2 pounds firm, ripe cantaloupe
4 cup sugar
The juice of 1 fresh lemon
Peel cantaloupe and cut in thin slices 1" long. Mix sugar and cantaloupe. Stand overnight. Add lemon juice and cook until clear in a large pot. Pour into hot jars. Adjust lids at once and process in boiling water bath for 5 minutes. Makes about 2 pints
Watermelon-Strawberry Smoothie
1 – 1 ½ cups seeded watermelon, diced
1 cup lemon sorbet or sherbet
8 frozen whole strawberries
1 tablespoon lemon juice
Place all ingredients in a blender. Blend until smooth.
Makes several 1-cup servings.
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Watermelon Parfait
1/2 cup low fat granola
1 cup seedless watermelon, cut into small chunks
1 6-ounce carton of low fat vanilla yogurt
1 banana, sliced
Almond slivers
In 2 tall glasses, layer the following:
Layer 1: granola - Layer 2: watermelon - Layer 3: yogurt - Layer 4: banana slices
Repeat Layers 1-4. Garnish with slivered almonds. Makes two servings.
BBQ TIPS
To Grill with Marinades
Tips:
For all the recipes listed here, combine the ingredients in a large resealable plastic bag, a shallow bowl, or a baking dish. Add 2 pounds of poultry, meat, seafood, or vegetables and refrigerate, covered, at least 20 minutes and up to overnight. (For fish and scallops, marinate for no more than 15 minutes or they may become mushy.) Turn the food occasionally so all surfaces are exposed to the marinade. Before cooking, remove the food from the container and shake off the excess liquid. Cook on a lightly oiled grill to the desired doneness.
Tips
Although you can marinate food in almost any kind of container (but avoid reactive metals, like unlined aluminum and cast iron), it’s best to use 1-gallon resealable plastic bags. They allow the liquid to surround the food completely, ensuring better absorption. Plus, cleanup is a cinch.
Toss a marinade once you’ve soaked raw meat in it. The mixture may be contaminated with bacteria.
Here are several good and quick recipes my family enjoys on our summer time BBQ grill.
Ginger-Sesame Marinade
¼ cup low-sodium soy sauce
1 tablespoon grated ginger
1 tablespoon sesame oil
2 scallions, thinly sliced
¼ teaspoon crushed red pepper
Tangy Apricot Glaze
1/2 cup apricot jam
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
Combine the ingredients in a small bowl.
Cook 2 pounds of poultry, meat, seafood, or vegetables on a lightly oiled grill.
When the food has 5 to 10 minutes left to cook, baste it with the glaze and turn it frequently to create a glossy crust. Glazes make great dipping sauces to serve at the table along with your food. Simply make a little extra and set aside before grilling. Resist the urge to apply a glaze early in the cooking process: The sugars in the sauce will burn before the food cooks through.
Best With: Chicken wings, pork tenderloin, and lamb chops.
Mustard-Herb Sauce
1/2 cup Dijon mustard
1/4 cup sour cream
2 tablespoons chopped fresh herbs (such as tarragon, dill, thyme, or parsley)
1/4 teaspoon kosher salt
Combine all the ingredients in a small bowl and serve alongside grilled poultry, meat, or seafood.
Tips: Relishes, sauces, and salsas liven up food that has been grilled with little seasoning. Mix up two or three of these simple blends and let diners dress their food as desired.
Most relishes, sauces, and salsas improve when their ingredients have had a few hours to meld (though the mixtures should be discarded after 48 hours). Try leftovers on a sandwich the next day. These toppers can also be used on foods grilled with complementary marinades, rubs, or glazes.
Cheesy Spinach and Bacon Dip
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Velveeta Cheese, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices bacon, crisply cooked, drained and crumbled
COMBINE ingredients in microwaveable bowl.
MICROWAVE on high 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min.
Easy Honey-Garlic Chicken
1 lb. boneless skinless chicken breasts, sliced
3 cups frozen stir-fry vegetables
1/2 cup Kraft Zesty Italian Dressing
2 Tablespoons honey
4 cloves garlic, minced
3/4 teaspoon ground ginger
3 cups hot cooked long-grain rice
COOK chicken in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally.
ADD vegetables, dressing, honey, garlic and ginger.
COOK and stir an additional 5 min. or until chicken is cooked through and vegetables are heated through. Serve with rice.
Beet Sunflower Healthy Dressing Sauce
Did you know that ounce for ounce; red beets contain more health-promoting nutrients than any other root vegetable. The nutrients found in red beets have been shown to provide protection against heart disease, birth defects and cancer, most notably colon cancer.
Enjoy the many health benefits of red beets with this delicious beet sunflower sauce recipe. It taste very good on a plate of steamed vegetables or we use it as a dressing for our coleslaw.
Ingredients:
1 small to medium-sized red beet, peeled and quartered
1 cup sunflower seeds, soaked overnight
1-2 tablespoons lemon juice or lime juice
2 cloves garlic
Sea salt, to taste
Small amount of honey, to taste this is what I use but it is (optional)
Water if needed
Directions:
Blend all ingredients in a strong blender, adding water if needed for thinning. This dressing will keep for 2-3 days when refrigerated in an airtight glass jar.
Raw Carrot and Avocado Soup Recipe
Serves 2-4
Ingredients:
2 cups fresh carrot juice
1 avocado, pit removed, and cut into large chunks
1 teaspoon minced fresh ginger
3/4 cup fresh loose cilantro or parsley
2 green onions, finely sliced
1 tablespoon extra-virgin olive oil
1 tablespoon naturally brewed soy sauce
Sea salt, to taste
Directions:
1. Blend carrot juice, avocado, and ginger at a medium speed until smooth.
2. Add cilantro or parsley leaves (not stems), extra-virgin olive oil, and soy sauce, and pulse at medium speed until well blended but with bits of cilantro and parsley still visible.
3. Season with sea salt, to taste.
4. Serve chilled, and sprinkle green onion slices on top just before serving.
Enjoy this all-raw, delicious and nutritious carrot and avocado soup; eating this soup a few times per week can greatly benefit your immune system, eyes, and overall health.
Irish Soda Bread
To make one 8-inch round loaf, you will need:
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 to 1 1/2 cups buttermilk
Preheat the oven to 425 degrees Fahrenheit. Sift the flour, soda and salt together into a deep mixing bowl. Gradually add 1 cup of buttermilk, mixing with a large spoon until the dough is firm enough to be gathered into a large ball. If the dough crumbles, add some more of the buttermilk, a tablespoon at a time, until the particles adhere.
Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 inches in diameter and 1 1/2 inches thick. Set the loaf on a floured baking sheet. With the tip of a small knife, cut a
1/2 inch deep cross into the dough, dividing the top of the loaf into quarters.
Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Remove from the oven and wrap in a clean cloth and let cool on a wire rack for about 20 minutes.
Quick Irish Shepard Pie
2 Pounds of minced ground beef
5 large carrots
1 large onion
Peas and corn (optional)
4-6 large potatoes
Brown gravy mix (Bisto if available)
Red wine
Salt, pepper, Italian Seasoning
Cheddar Cheese
In large skillet, saute chopped onions in olive oil.
Add beef and cook till brown.
Add dash of red wine to taste.
Add Italian seasoning, salt and pepper.
Meanwhile, chop carrots and boil until tender.
Optional -- cook frozen corn and peas.
Meanwhile, boil potatoes -- make mash potatoes (add milk, salt and pepper to taste until fluffy (keep aside hot).
When all ingredients are ready, mix gravy mix with dash of red wine in separate saucepan -- gravy should be medium thickness
Add all ingredients, (besides potatoes) together in skillet, stir in gravy until all coated
Add mixture to large bake ware dish, spoon potatoes over top and grate cheddar cheese over potatoes.
Put dish under broiler until cheese has melted and bubbles and mash have golden touches.
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Roasted Cauliflower Soup
Roasting the cauliflower for this soup brings out a rich, nutty flavor.
Ingredients:
2 pounds cauliflower floret
1 Cup chopped white onions
3 cloves garlic crushed
2 Tablespoons olive oil
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh thyme
2 cups of chicken stock
1 2/3 cups heavy cream
1/2 teaspoon salt
PREPARATION:
Preheat an oven to 425F. Toss cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat. Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.
Place the roasted vegetables into a large saucepan with the chicken stock and bring to a simmer for 5 minutes. Add the heavy cream and salt; heat through. Puree the soup with an immersion blender or in batches in a countertop blender. Serve hot.
Makes 10 servings.
Green Beans with Honey-Mustard Glaze
2 pounds green beans, trimmed
3 tablespoons mustard seeds
1/3 cup honey
1/3 cup rice vinegar
Bring a large saucepan of lightly salted water to a boil. Drop in the green beans and cook, uncovered, 5 to 7 minutes or until tender but still crisp. Drain. (Can be made ahead to this point. Rinse with cold water to stop the cooking. Place in a resealable plastic bag and refrigerate.) Dry the saucepan and return it to the stove. Toast the mustard seeds over low heat just until they pop, about 1 minute, stirring to prevent scorching. Add the honey and vinegar and cook until the sauce boils and becomes syrupy. Add the green beans and toss.
Easy Creme de Menthe Cake
1 box white cake mix plus ingredients required
1/2 C. creme de menthe
1 C. chocolate fudge ice cream topping
8 oz. refrigerated whipped topping
Make cake according to directions on box, but replace 1/4 cup water with 1/4 cup creme de menthe. Bake in 9- by-13-inch pan according to directions on the box. Let cake cool. Combine fudge topping with whipped topping and 1/4 cup creme de menthe. Spread on cake. Refrigerate until ready to serve.
Chicken Paprika
1 large onion) chopped
1 clove garlic) minced
4 tablespoons olive oil
One 4- to 5-pound chicken) cut up
2 tablespoons paprika
1 teaspoon pepper
2 teaspoons salt
1 1/2 cups water
1 cup sour cream
1 tablespoon all-purpose flour Dumplings (optional)
In a deep skillet over medium heat, brown onion and garlic in oil. Add chicken and brown on all sides, about 10 minutes. Sprinkle paprika, pepper, and salt on chicken. Turn meat once. Add water, cover, and simmer on low heat for approximately 30 minutes or until meat is tender. Remove from liquid. In a small bowl, mix sour cream, flour, and 1 cup of hot liquid from chicken until smooth. Pour mixture into skillet and blend with remaining liquid. Add dumplings if desired and heat through. This dish may be served over noodles or rice instead of dumplings.
DUMPLINGS
3 eggs) beaten
3 cups all-purpose flour
1 teaspoon salt
1/2 cup water
Blend all ingredients and mix well. Drop batter by teaspoonfuls into boiling water. Cook about 10 minutes and drain. Rinse with cold water and drain again.
Mexi-corn Lasagna
1 pound ground chuck
1 (17-ounce) can whole kernel corn, drained
1 (15-ounce) can tomato sauce
1 cup prepared salsa
1 teaspoon chili powder
1-1/2 teaspoons ground cumin
1 (16-ounce) carton low-fat cottage cheese
2 eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic salt
12 (6-inch) corn tortillas
8 ounces shredded Cheddar cheese
In a large frying pan, saute ground beef over medium heat until browned, about 10 minutes. Drain fat and return pan to heat. Add corn, tomato sauce, salsa, chili powder and cumin, stirring well to combine. Simmer for 5 minutes.
In a medium bowl, combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt and set aside.
Preheat oven to 375 degrees.
Arrange 6 tortillas over the bottom and sides of a 9x13-inch baking pan, overlapping as needed. Top with half of the ground beef mixture and spread to cover the tortillas evenly. Spoon the cheese mixture over meat and spread to cover meat evenly. Arrange the remaining tortillas over cheese and top with remaining meat mixture.
Bake, uncovered, for 30 minutes. Remove from oven and top with shredded cheese. Return to the oven for 10 to 15 minutes or until melted as desired. Serve hot ( MAKES 12 SERVINGS)
New Year Cabbage Soup
1/2 pound bacon, coarsely chopped
12 cups shredded green cabbage (about 2-1/2 pounds)
1 medium onion, chopped
2-1/2 quarts chicken stock or five (16-oz.) cans broth
1 cup half-and-half
2 teaspoons salt (depending on saltiness of broth)
1/2 teaspoon milled pepper
Grated Swiss cheese
In a large stockpot, fry bacon until crisp over medium-high heat. Remove and set aside. To 2 tablespoons drippings in the pan, add the cabbage and onion, reduce heat to medium and saute, stirring occasionally, for 10 minutes or until the cabbage is wilted. Do not let it brown.
Add the chicken stock and simmer until the cabbage and onions are tender, stirring often. Remove from heat and transfer 3 cups (mainly cabbage) of soup to a blender and puree. Return to soup pot and stir in the half-and-half, salt and pepper. Serve garnished with crisp bacon and shredded Swiss cheese.
Yield: 14 cups soup
Orange Cranberry Muffins Recipe
1 orange, peeled
1/2 cup orange juice
1 egg
1/2 cup dried cranberries
1/2 cup butter, softened
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup sugar
1 teaspoon salt
Heat oven to 400° F. Cut whole orange into sections and blend in food processor or blender until finely chopped. Combine juice, egg, cranberries, and butter. Mix well. Add chopped orange.
In separate bowl, combine dry ingredients. Pour orange mixture over dry ingredients and stir until just moistened. Drop batter into 18 paper muffin cups and bake 15 minutes or until they test done.
Yield: 18 muffins
Spiced Cranberry Muffins Recipe
3/4 C. fresh cranberries, coarsely chopped
1/2 C. sugar, divided
2 C. flour
1 T. baking powder
1/2 teaspoon. Salt
1/2 teaspoon ground cinnamon
1/4 teaspoon. Ground nutmeg
1 egg
1 C. milk
3 Tablespoon. butter, melted, or vegetable oil
2 Tablespoon. grated orange zest
Preheat oven to 400° F. Place cranberries in medium bowl; stir in 1/3 cup of the sugar and set mixture aside.
In a large bowl, stir together flour, the remaining sugar, baking powder, salt, cinnamon and nutmeg.
In a medium bowl, beat egg with milk, melted butter and orange zest. Add egg mixture to flour mixture, stirring in the cranberries at the last and blending only until flour is partially moistened. Do not over mix.
Spoon batter into greased 2 1/2-inch muffin pans. Bake until well browned (25 to 30 minutes). Serve warm. Makes 1 dozen. Note: Frozen cranberries can be used in place of fresh berries in this recipe.
Peanut Butter Cocoa Fudge
1 cup plus 3 Tbsps. chunky peanut butter
1 cup butter (no substitutes)
3 1/2 cups confectioners sugar
3 Tbsps. baking cocoa
1 Tbsp. vanilla extract
In saucepan, combine peanut butter and butter. Cook and stir over medium heat until blended. Remove from heat; stir in confectioner’s sugar, cocoa and vanilla.
Spread into a buttered 8 inch square pan.
Freeze for 30 minutes, or until firm before cutting into squares. Store at room temperature.
Makes 2 dozen pieces
Sweet Noodle Pineapple Kugel
1 pound broad noodles, cooked and drained
1 1/2 pints sour cream
1 1/2 cups butter, melted
1 1/2 cups sugar
1 teaspoon vanilla
5 eggs, beaten
1 pound crushed pineapple, well drained
4 ounces dried apricot or peaches, diced
cinnamon sugar
Grease 9 by 13 inch-pan.
Combine all ingredients except cinnamon sugar. Pour into prepared pan. Sprinkle with cinnamon sugar.
Bake at 350ºF for 45 minutes.
Pineapple Cream Cheese Ball Recipe
2 (8 oz.) cream cheese, softened
1 (8 1/2 oz.) crushed pineapple, drained
2 C. chopped pecans
1/4 C. chopped green pepper
1 T. chopped onion
1 T. seasoning salt
Cream the cream cheese and stir in pineapple. When smooth, add 1 cup nuts, green pepper, onion and seasoning salt. Chill. Form into 2 balls and roll cheese ball in rest of pecans to coat the surface. Chill until ready for serving. (Set out until room temperature just before serving.) Serve with raw vegetables and / or crackers.
Gingerbread Yule Log
3 eggs, separated
1/2 cup molasses
1 tablespoon butter or margarine, melted
1/4 cup sugar
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups whipping cream
1/3 cup confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
In a mixing bowl, beat yolks on high until thickened, about 3 minutes. Beat in molasses and butter. In another bowl, beat whites until foamy; gradually add sugar, beating until soft peaks form. Fold into yolk mixture. Combine dry ingredients; gently fold into egg mixture until well mixed. Line a greased 15x1Ox1 in. baking pan with waxed paper; grease and flour paper. Spread batter into pan. Bake at 375F for 9-12 minutes or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with short end. Cool on a wire rack.
Meanwhile, beat the cream, sugar, cinnamon, vanilla and cloves in a mixing bowl until soft peaks form. Unroll cake; spread with half the filling. Roll up. Spread remaining filling over cake. Sprinkle with cinnamon if desired. Yield: 10 servings.
Crunchy Chocolate Toffee Recipe
1 C. butter
1 1/3 C. sugar
1 T. corn syrup
2 T. water
1 1/2 t. vanilla
2 C. chocolate chips or butterscotch chips
1/2 C. walnuts or pecans, chopped
Line a 13- by 9- by 2-inch baking dish with foil and lightly grease it with a little butter.
In a 2-quart microwave-safe glass bowl combine the butter, sugar, corn syrup and water. Microwave on high 10 to 12 minutes until golden brown, stirring twice during microwaving. Stir in the vanilla. Pour the mixture into the prepared baking dish. Sprinkle with the chocolate or butterscotch chips and let rest for 2 minutes.
Spread the chocolate evenly and sprinkle it with the chopped nuts, pressing them into the chocolate. Chill the mixture until it is cool. Break it into uneven pieces and place them in a decorative tin or serve on a platter. Makes about 1 pound, about 16 pieces.
Coconut Pecan Bars Recipe
1 stick butter, melted
1 (14-oz.) can sweetened condensed milk
2 C. shredded coconut
3 C. finely chopped, lightly toasted pecans
1 t. vanilla extract
2 lbs. powdered sugar
12 oz. melted chocolate for dipping
Stir together butter, condensed milk, coconut, nuts and vanilla. Add enough powdered sugar to form stiff dough. (You may not need all of the sugar.) Refrigerate until well chilled, for at least one hour and preferably overnight.
Form mixture into compact balls. Chill again, or freeze, before dipping.
Skewer each ball on a toothpick and dip in melted chocolate to coat thoroughly. Place on baking parchment or waxed paper, remove toothpick, and set aside for chocolate to harden at room temperature. Store in airtight container at room temperature for up to two weeks. Yield: about 60 pieces
Jalapeno Cornbread Dressing
Ingredients (Serves 12)
4 Cups cornbread crumbled
10 Slices dried bread cubed
1 Pound MILD ITALIAN TURKEY SAUSAGE
1-1/2 Cups celery chopped
1 Cup onion chopped
1-1/2 Teaspoons salt
1 Teaspoon poultry seasoning
1/4 Cup Jalapeno peppers seeded and chopped
2 eggs slightly beaten
1 Cup TURKEY BROTH
Directions
Preheat oven to 325.
In large bowl combine cornbread and bread cubes.
In large skillet, over medium-high heat, saute sausage, celery and onion until sausage is no longer pink and vegetables are tender; combine with cornbread mixture.
Add salt, poultry seasoning, jalapeno peppers, eggs and turkey broth.
Spoon dressing into lightly greased 3-quart casserole dish.
Bake, covered, at 325 degrees F. 45 to 50 minutes.
Crockpot Scalloped Potatoes
Ingredients
6-8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup Velveeta cheese
1-1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper
Directions
Spray crockpot with cooking spray.
Fill crockpot half full of the sliced potatoes.
Layer 1/2 can of soup, 1/2 cup Velveeta cheese, (chunked) 3/4 cup grated sharp cheese, and 1/2 can of milk.
Add salt and pepper to taste.
Layer remaining ingredients in same order.
Cook on high about 6 hours. You need to check for you may need to add more milk. I myself preboil the potatoes for quicker cooking.
Apple Cheesecake
Crust -
- 1 cup graham cracker crumbs
- 3 T. sugar
- 1/2 tsp. cinnamon
- 1/4 cup margarine - melted
Preparation -
Combine the graham cracker crumbs, sugar, cinnamon and margarine. Press into the bottom of a 9" spring form pan. Bake at 350º for 10 minutes.
Filling -
- 2 (8oz.) pkgs. cream cheese - softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 tsp. vanilla
- 4 cups thinly sliced apples
- 1/3 cup sugar
- 1/2 tsp. cinnamon
- 1/4 cup chopped pecans
Preparation -
Combine the cream cheese and sugar. Mix at medium speed. Add the eggs, one at a time, mixing well after each addition. Mix the vanilla with the other ingredients. Pour the mixture into the pan, over the graham cracker crust.
Toss the apples with the sugar/cinnamon mixture. Spoon the apple mixture over the cream cheese layer. Sprinkle with the chopped pecans. Bake in a preheated oven at 350º for 1 hr and 10 minutes. Loosen the cake from the rim of the pan. Cool for 1 hour at room temperature, then refrigerate for several hours before serving. This is very good. My family loves this recipe.
Chicken Curry
- 8 boneless chicken breast halves
- 2 - 10 oz. pkgs. frozen spinach, thawed & drained
- 2 cans cream of chicken soup
- 1/2 cup Miracle Whip salad dressing
- 1 T. curry powder
- 1 T. lemon juice
- 12 oz. mild cheddar cheese - shredded
-
paprika
Preparation:
Combine soup, salad dressing, lemon juice, and curry powder. Mix together until well blended. In a 9" x 13" baking dish, spread squeezed spinach. Arrange chicken breast halves on top. Pour soup mixture on top. Sprinkle with paprika. Spread cheese evenly over top. Bake in preheated 350º oven for 1 1/2 hrs.
Hungarian cucumbers with balsamic vinaigrette
A burpless cucumber tends to be long and narrow and has a mild taste. You can however use any kind of cucumber in this recipe.
Ingredients
For the dressing
1 tablespoon finely chopped fresh rosemary
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard ½ teaspoon paprika
2 – 3 burpless cucumber that have been peeled, washed and thinly sliced
Directions
In a small saucepan, add the rosemary, vinegar and olive oil. Heat over very low heat to blend and intensify the flavors, about 5 minutes. Remove from heat and whisk in the mustard and paprika until well blended. In a serving bowl, add the cucumber slices. Pour the dressing over the cucumbers and toss to coat evenly. Refrigerate until ready to serve.
Pork Tenderloin with fennel sauce
Fennel is a vegetable that resembles a rounded, swollen cluster of celery stalks. It has a mild, sweet licorice flavor. I always strip away any course outer portions of the fennel bulb before using it in any of my recipes.
Ingredients
4 – 6 pork tenderloin fillets, each 4 ounces
2 – 3 tablespoons olive oil
1 teaspoon fennel seeds
1 fennel bulb, cored and thinly sliced
1 sweet onion (Vidalia), thinly sliced
1/2 cup dry white wine
1 can (12 ounces) reduced-sodium chicken broth
Orange slices, for garnish
Directions
Place the pork between sheets of wax paper. Pound each with a mallet or roll with a rolling pin until about 1/4-inch thick.
In a heavy, nonstick skillet, heat the oil over medium heat. Add the fennel seeds and stir until fragrant, about 3 minutes. Add the pork and cook until browned, about 3 minutes on each side. Remove the pork from the skillet and cover to keep warm.
Add the fennel and onion slices to the skillet. Saute until tender, about 5 minutes. Remove the vegetables from the skillet and cover to keep warm.
Add the wine and chicken broth to the skillet. Boil over high heat until reduced in half. Return the pork to the skillet, cover and cook over low heat for 5 minutes. Remove the cover and add the fennel and onion mixture. Cover and cook another 2 minutes. Serve on warmed plates garnished with orange slices.
Chocolate Beet Brownies
(These brownies are rich, chewy and secretly nutritious!)
1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 15 oz. can beets packed in water, drained and mashed; or 1 cup cooked beets
1/2 cup finely chopped almonds
1/2 cup wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares. Your family will love these brownies and you won’t mind them eating more than one piece for these brownies are packed with good nutritional goodies that they might not other wise eat.
Beet Jelly
14 oz can diced or slivered beets (juice included)
3 oz Pkg orange jello
1/2 Cup Water
1 tablespoon Horseradish
Heat beets gently and add jello mixed with the water. Add the horseradish. Chill for a few hours before serving. This is excellent served with turkey ham etc. This recipe has always been a favorite jelly in our family.
Beets with Pineapple
2 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 can pineapple tidbits with syrup
1 tablespoon lemon juice
1 (16 ounce) can sliced beets, drained
Combine in a saucepan the brown sugar, cornstarch and salt. Stir in pineapple tidbits and syrup. Cook until thickened. Add lemon juice and sliced beets. Cook about 5 minutes.
Cranberry-walnut Oatmeal
Ingredients
1 cup steel-cut oats |
1/3 cup sweetened dried cranberries |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
2 cups water |
4 teaspoons chopped walnuts |
4 teaspoons firmly packed brown sugar |
Directions
In a saucepan, combine the oats, cranberries, salt, cinnamon and water. Bring to a boil over high heat, and then reduce the heat to low and simmer, uncovered, until the oats are tender, about 20 minutes. I sometimes add other dried fruit for different flavors. Some suggestions are apricots, raisins, dates, or papaya.
Mary’s turkey burger
(Serves 4)
Ingredients
1 pound ground turkey breast |
1/4 cup dry oatmeal |
1 tablespoon of onion soup mix |
2 tablespoons fresh parsley, chopped |
1 1/2 tablespoons Worcestershire sauce |
1 teaspoon Tabasco (hot) sauce |
4 whole wheat buns |
4 slices tomato |
4 slices red onion |
4 lettuce leaves
Directions
Combine the ground turkey breast, dry oatmeal, onion soup mix, parsley, Worcestershire sauce and hot sauce in a large bowl. Mix well. Divide turkey mixture into 4 equal portions and form into patties. Let patties set for 10 minutes.
Cook burgers until nicely browned on both sides and heated through, about 7 minutes a side. Serve each burger on a bun topped with 1 tomato slice, 1 onion slice, and a lettuce leaf.
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CHICKEN CASSEROLE
(Sesame Seed)
4 tablespoons butter or margarine
5 tablespoons flour
1 cup chicken stock
1 1/2 cups evaporated milk
1 teaspoon salt
3 cups cooked rice
1 1/2 cups diced cooked chicken
1 can (3 oz) mushrooms, sliced
1/4 cup chopped pimento
1/3 cup chopped green pepper
3 tablespoons toasted sesame seed
Melt butter, add flour and blend. Add stock and milk and cook over low heat until thick, stirring constantly. Add salt, mushrooms, pimento, green pepper and sesame. Alternate layers of rice, chicken and sauce in greased baking dish. Bake at 350o for 30 minutes.
Sesame Cookies
2 cup butter, softened
1 cup sesame seeds, toasted
1 1/2 cups sugar
2 cups coconut
3 cups flour
1/2 cup chopped, almonds, toasted
Cream butter. Add sugar and beat until fluffy. Add vanilla and mix well. Add flour and mix just until combined. Stir in remaining ingredients and mix well. Divide dough into thirds. Place 1/3 of dough on sheet of waxed paper. Shape into a 2" long roll. Repeat with remaining dough. Wrap and refrigerate until firm. Cut into 1/4" slices. Do not slice too thick. Bake on ungreased cookie sheets at 300° for 25-30 minutes.
Frozen Yogurt Pops
( Takes about 1 to 2 hours to freeze)
Ingredients:
- 1 8-oz. container of your favorite flavor of yogurt
Directions:
Pour yogurt into small paper cups. Fill them almost to the top.
Stretch a small piece of plastic wrap across the top of each cup.
Using a popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
Put the cups in the freezer until the yogurt is frozen solid.
Remove the plastic wrap, peel away the paper cup, and eat your pop.
Note : You can add nuts,or other dry fruit to the mixture before pouring into your small cups or glass ice cream dishes.. Sometimes I use my glass ice cream dishes to make this quick frozen yogurt treat which can be eaten with a spoon. The family loves it and it is so quick to make.
Pumpkin Tea Cake
Ingredients
1/2 cup honey
1/4 teaspoon salt
1/2 cup chopped nuts
2 eggs, lightly beaten
2 tablespoons flaxseed
3 tablespoons canola oil
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup all-purpose (plain) flour
1 cup whole-wheat (whole-meal) flour
3 tablespoons firmly packed brown sugar
3/4 cup homemade or canned pumpkin puree
Directions
Preheat the oven to 350 F. lightly coat an 8-by-4-inch loaf pan with cooking spray.
In a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
Pour the batter into the prepared pan. Sprinkle the nuts evenly over the top and press down gently to lodge the nuts into the batter. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes. Turn the loaf out of the pan onto the rack and let cool completely. Cut into 10 - 12 slices to serve.
Warm Coleslaw with Honey
Ingredients Serves 6-8
1/2 teaspoon salt
6 teaspoons olive oil
1 teaspoon dry mustard
1 tablespoon dark honey
1/2 teaspoon caraway seed
3 tablespoons cider vinegar
1 large carrot, peeled and shredded
1 medium yellow onion, finely chopped
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf (Italian) parsley
1/2 head cabbage, cored and thinly sliced crosswise (about 5 cups)
Directions
In a large nonstick sauté pan, heat 2 teaspoons of the olive oil over medium-high heat until hot but not smoking. Add the onion and mustard and sauté until the onion is soft and lightly golden, about 6 minutes. Transfer to a large bowl.
Reduce the heat to medium and add 2 more teaspoons of the olive oil to the pan. Add the carrot and toss and stir constantly until the carrot is tender-crisp, about 3 minutes. Transfer to the bowl with the onion.
Add the remaining 2 teaspoons oil to the pan over medium heat. Add the cabbage and toss and stir constantly until the cabbage just begins to wilt, about 3 minutes. Quickly transfer the cabbage to the bowl with the other vegetables.
Quickly add the vinegar and honey to the pan over medium heat, stirring until combined and bubbly and the honey is dissolved. Pour over the slaw. Add the salt and pepper and toss well. Garnish with the caraway seed and parsley and serve warm.
Apple Dip
1 package 8 oz cream cheese (soft at room temperature)
¾ c. Brown Sugar
4 Tablespoons milk
2 teaspoons vanilla
Whip well the four ingredients above together.
Chill for 2-3 hours
Dip not too sweet, can use any cut up fruit.
Spinach Dip
1 package dry vegetable soup mix
½ pint of sour cream
1 Cup of miracle whip
4-6 green onions chopped fine
1 small box frozen spinach (Drained Good)
Mix all the above ingredients together well. Place in a covered dish and refrigerate over night.
Excellent tasting dip.
Mexican Dip
1 can bean dip
1 pound of shredded cheddar cheese
2 containers of 8oz sour cream
*1 carton of avocado Dip (OPT)
Picante sauce 12 oz jar
1 4 oz can of chopped black olives
2-3 Chopped large tomatoes
6-8 Chopped green onions
Place in a casserole dish by layers. Spread the bean dip in the bottom evenly first.
Add 1 carton of sour cream over bean dip, then add the jar of the picante sauce, now add the 2 carton of sour cream. Next add the sliced black olives, chopped tomatoes and chopped green onions on top. Sprinkle shredded cheddar cheese on the entire top evenly.Cover and refrigerate 3-5 hours.
*If you choose to use the avocado dip place it on top of the 2 carton of sour cream.
Here are several quick and easy recipes for three wonderful tasting chicken salads. You might want to try each of these chicken salad recipes to see which recipe you and your family like the best.
Chicken Salad
3 Cups chopped chicken (white meat) that has been fully cooked and cooled.
1 small can crushed pineapple (drained)
1/3 Cup chopped celery
1/3 Cup chopped green onion
½ teaspoon salt
½ garlic powder
1/3 Cup sliced almonds
1 Cup Miracle Whip (May need a little more Miracle Whip you be the judge)
Mix well - Chill - Can serve on bread, rolls or crackers.
Healthy Chicken Salad
5-6 Cups of chopped chicken breast that has been fully cooked and cooled
1 small onion chopped
1 large shredded carrot
1 1/2 Cup chopped celery
1 1/2 Cup chopped red apple ( Wash , leave skin apple cut in small bite size pieces)
1 1/2 Cups chopped nuts walnuts or sliced almonds
1 Cup raisins
Place all the above ingredients in a bowl and set aside. Now mix in another bowl in this order;
2 Cups of Miracle Whip or Salad Dressing (your choice)
1 Cup of sour cream
1/4 Cup of milk
1 teaspoon of salt
½ teaspoon of paprika
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon of dry mustard
2 Tablespoon of white sugar
1 Tablespoon of parsley flakes
Mix these ingredients together well. Now pour this mixture over the cut up chicken mixture above. Fold in lightly until well coated. Place chicken salad mixture in covered bowl and refrigerate, chill for about an hour. This is a good colorful high fiber salad.
Special Chicken Salad
6 Cups of cubed or cut up (fully cooked and cooled) chicken white meat
1 small onion diced
2 Cups chopped celery
1 Cup washed and cut in half seedless green grapes
2 Cups washed and cut in half seedless red grapes
1 Cup drained crushed pineapple
1 1/2 Cup chopped nuts walnuts or sliced almonds
Place above ingredients in a large bowl set aside. In another bowl place the following ingredients together, blend and mix well.
2 Cups Salad Dressing
1 Cup sour cream
½ Cup low fat milk
½ teaspoon of paprika
1 teaspoon lemon juice
2 teaspoons poppy seeds
1 teaspoon salt to your taste
1 teaspoon of garlic powder
1 teaspoon of lemon pepper
2 Tablespoons of white sugar or honey
½ teaspoon of real prepared mustard
Pour over chicken mixture above fold in until ingredients are coated well. Chill. Server on lettuce leaf or make into sandwiches.
Crunchy Sesame Candy
Brown sugar and honey make these Asian candies an irresistibly sweet gift, especially when they're tucked into small, colorful boxes or tins.
1 Cup sesame seeds (about 6 ounces)
3 Tablespoons packed light brown sugar
3 Tablespoons honey
1. Generously coat two large sheets of waxed paper with cooking spray. In a medium skillet, toast the sesame seeds over medium-low heat, stirring often, until they're fragrant and golden, 5 to 7 minutes.
2. In a small saucepan, combine the brown sugar and honey. Cook over low heat, stirring often, until the sugar is melted and the mixture is thick, about 5 minutes (because melted sugar can get quite hot, this is a step best left to parents). Add the sesame seeds to the sugar and stir well with a wooden spoon.
3. Place one sheet of the waxed paper on a work surface, greased-side up. Scrape the mixture onto the paper and top it with the remaining sheet of waxed paper, greased-side down. Using a rolling pin, roll the mixture into a square about 1/4 inch thick (a great job for kids).
4. Remove the top sheet of paper and cut the candy into 1-inch squares with a sharp knife. Let the candy cool completely. Break apart the pieces and store them in an airtight container at room temperature until you're ready to package them. Makes about twenty-four 1-inch squares.
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Easy Microwave Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1 cup dry-roasted peanuts
1/8 teaspoon salt
1 teaspoon butter or margarine
1 teaspoon vanilla extract
1 teaspoon baking soda
In a 1 1/2-quart microwave-safe bowl, stir together the sugar, syrup, peanuts, and salt, mixing well. Microwave on high for 6H minutes. (Times will vary depending on microwave wattage. We based these times on an 850-watt oven.) Carefully swirl the butter or margarine and vanilla extract into the mixture; don't stir. Microwave for another 30 seconds. The peanuts should be light brown, the syrup will have darkened slightly, and the mixture will be very hot (300° on a candy thermometer). Add baking soda and gently stir the mixture until it's light and foamy. Pour it onto a lightly buttered cookie sheet. (Tip: For a thinner brittle, first warm the sheet in the oven.) Let the brittle cool for 30 minutes to 1 hour, and then break it into small pieces. Makes 2 pounds.
Chicken Florentine
Italian salad dressing is the marinade for the chicken in this simple and elegant main dish recipe.
INGREDIENTS:
- 1/2 cup Italian salad dressing
- 1 tsp. dried Italian seasoning mix
- 4 boneless, skinless chicken breasts
- 10 oz. container refrigerated alfredo sauce
- 2 cups frozen chopped spinach, thawed and well drained
- 2 Tbsp. olive oil
- 12 oz. cooked fettuccine
- 1/2 cup grated Parmesan cheese
PREPARATION:
Mix dressing and Italian seasoning in large glass bowl. Add chicken breasts, turning to coat, and cover. Refrigerate 30 minutes. Combine alfredo sauce with spinach in medium bowl. Heat oil in large nonstick skillet over medium heat. Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked. Add alfredo sauce mixture. Cook until bubbly. Serve over cooked and drained fettuccine and sprinkle with Parmesan cheese. Serves 4
Raspberry Glazed Chicken Breasts
This super simple three ingredient sauce is brushed onto chicken breasts, then grilled to glazed perfection. You could use this recipe with peach jam and peaches, strawberry jam and chopped strawberries too.
INGREDIENTS:
- 1/2 cup raspberry jam
- 1 Tbsp. Dijon mustard
- dash white pepper
- 6 boneless, skinless chicken breasts
- 1-1/2 cups fresh raspberries
PREPARATION:
Prepare grill. Brush rack with vegetable oil. Mix raspberry jam and mustard. Place chicken on grill, cover and cook for 8-9 minutes per side, brushing frequently with the jam mixture, until juices run clear and center of chicken is no longer pink when thickest pieces are cut.
Discard remaining jam mixture and serve chicken topped with raspberries. Serves 6
Chicken with Pineapple
Ginger, pineapple, and teriyaki baste sauce are the secret ingredients in this simple one dish meal recipe.
INGREDIENTS:
- 1 cup brown rice
- 14 oz. can chicken broth
- 8 oz. can pineapple tidbits, Don’t Drain
- 1 green bell pepper, chopped
- 1 carrot, finely chopped
- 1/3 cup chopped cashews
- 1/2 tsp. ground ginger
- 4 boneless, skinless chicken breasts
- 2 Tbsp. teriyaki baste sauce
PREPARATION:
In greased 12x8" glass baking dish, combine rice and broth. Cover with foil and bake at 375 degrees for 45 minutes. Remove from oven, uncover, and add pineapple tidbits with liquid, vegetables, cashews and ginger and mix well. Place chicken on rice mixture and press into rice. Brush the chicken with the teriyaki baste sauce. Bake, uncovered, for an additional 30-40 minutes until chicken is thoroughly cooked. Serves 4
Bacon Chicken
This easy and delicious recipe takes just minutes to make.
INGREDIENTS:
- 6 slices bacon
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 6 boneless, skinless chicken breasts
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1-1/2 cups shredded cheddar cheese
PREPARATION:
Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12x8" baking dish. Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted. Serves 6
Mary's Chocolate Cake With Beets
Beets are a secret ingredient in this delicious moist cake.
1 cup diced canned beets, drained
1 tablespoon honey
1 chocolate cake mix
1/2 cup butter, margarine, or oil
3 eggs
1 1/4 cups water
Preheat oven to 350 degrees. Butter two 9" baking pans or one 9" x 13" baking pan. In a food processor, combine beets and honey. Process until smooth. Place beets in a large mixing bowl. Add cake mix and add remaining ingredients according to package directions. Beat until moistened. Continue beating on medium speed for 2 minutes. Spoon into baking pans. Bake for 30 - 32 minutes or until set in the middle. Frost if desired.
Serves 16
Rhubarb Upside Down Cake
5 cups chopped rhubarb (fresh is best, frozen will work)
1 cup sugar
1 large pkg strawberry Jell-O
3 cups miniature marshmallows
1 yellow or white cake mix
Spray 13" x 9" cake pan with cooking spray. Spread bottom of pan with rhubarb. Sprinkle rhubarb with sugar and Jell-O, and cover with marshmellows. Prepare cake mix as per package instructions and pour over top of layers. Bake at 350 degrees for 55 minutes. Allow to cool about 10 minutes. Scrape sides to loosen and turn upside down on a tray. This is delicious warm or cold, served with Cool Whip or whipped cream!
Northern Lights Pumpkin Pie
2 eggs
2/3 cup sugar (or 1/8 cup molasses, plus 1/4 cup honey)
1-1/2 cup low fat evaporated milk
1-1/2 cup canned or cooked pumpkin
1/2 teaspoon salt (optional)
1/2 teaspoon ground ginger
1/8 teaspoon cloves
1/2 teaspoon nutmeg
1-1/2 teaspoon cinnamon
1/4 cup chopped almonds
1/3 cup raspberry or strawberry jam
Line a pie pan with pie dough. Spread the jam evenly on the crust. Sprinkle with chopped almonds. Set the pan in the refrigerator while you prepare the filling.
Beat eggs, sugar and evaporated milk together. Add pumpkin and spices. Mix thoroughly and pour into the chilled crust. Bake the pie in a 425 degree oven for 15 minutes.
Lower the heat to 350 degrees and cook another 40-60 minutes, or until the filling sets up and the top is golden brown. A wooden toothpick poked in the center should come out clean. Before serving, top the pie with low fat whipping cream.
Chocolate Beet Brownies
These brownies are rich, chewy and secretly nutritious!
1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 15 oz. can beets packed in water, drained and mashed; or 1 cup cooked beets
1/2 cup finely chopped almonds
1/2 cup wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
Orange Buttered Peas
3 Tablespoons orange marmalade
2 Tablespoons butter or margarine
1 Tablespoon grated orange peel
½ cup sliced fresh mushrooms
1 Package (16 ounce) frozen peas
Salt and pepper to taste
In a saucepan over medium heat, combine the marmalade, butter and orange peel. Add sliced mushrooms; cook and stir until tender. Cook peas according to package directions; drain. Add mushroom mixture and toss. Season with salt and pepper.
Serves 6-8 people.
Pumpkin Bundt Cake
1 Package (18 ¼ ounces) yellow cake mix
1 package (3.4 ounce) instant butterscotch pudding mix
4 eggs
¼ cup water
¼ cup vegetable oil
1 canned pumpkin
2 teaspoons pumpkin pie spice
In a large mixing bowl, combine the first seven ingredients. Beat on
low speed for 30 seconds; beat on medium speed for 4 minutes. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with cool whipped cream if desired. Serves 16
This is a fall favorite in our house.
Six Week Muffins
1 Box 15 ounce Rasin Bran
1 Cup oil
1 Quart Buttermilk
4 eggs beaten well
5 teaspoons soda
2 teaspoons salt
3 cups sugar
5 cups flour
Mix rasin bran, sugar, flour, soda and salt in a large bowl add beaten eggs, oil and buttermild mix well. Store in a covered container in the refrigerator use as needed. Bake in a greased muffin tin at 400 degrees 10-15 minutes. Batter will keep up to 6 weeks in the refrigertor.
Mom's Bread Pudding
2 cups milk
3/4 cup white sugar
3 Tablespoons melted oleo
1 teaspoon of vanilla
2 teaspoons cinnamon
2 eggs beaten
4-7 slices of white bread tore up into pieces
Use a 8x8 pan sprayed with pam. Place tore pieces of bread in the bottom of pan. Mix other ingredients together well pour over top of bread let set for 5 minutes. Bake at 325-350 degrees for 50-60 minutes. Let set for 10 minutes before eating. Very good.
NOTE: I have added diced apples, rasins, or nuts for a variety.
Grandmother Smith's Sugar Cookies
2 Cups sugar
2/3 Cup Shortening
2 eggs
2/3 Cup milk
1 teaspoon fresh grated lemon rind
1 teaspoon baking power
1/2 teaspoon baking soda
Flour
Cream sugar and shortening together. Add eggs, milk, soda, baking powder and lemon rind. Mix in enough flour to make the dough stiff enough to roll out and cut with a cookie cutter. Bake for 10 minutes at 375 degrees or until light brown.
Quick Applesauce Cake
1 cup sugar
1/2 cup oleo
1 1/2 cups applesauce
2 eggs
2 1/2 cups flour
1 teaspoon of cinnamon
1 cup raisins
1/4 cup black walnuts
2 teaspoons of baking soda dissolved in 1 Tablespoon hot water
Cream sugar and oleo together. Add applesauce and mix well. Add eggs, beating well after each addition. Slowly stir in flour and cinnamon, add raisins and nuts. Quickly stir in dissolved soda. Pour into a greased pan and bake at 350 degrees for 30 minutes or until done. This recipe has been in our family for years.
Crock Pot Barbecue Beef
3-5 pounds lean chuck roast (cut into chunks)
2 chopped onions
3 small chopped green peppers
1 (6 ounce can) tomato paste
1/2 cup brown sugar
1/4 cup vinegar
3 teaspoons chili powder
2 teaspoons salt
2 teaspoons worchester sauce
1 teaspoons dried mustard
Stir together and cook slow in crock pot about 8 hours or until beef shreds apart. Very good.
Zucchini Munchies
3 cups sliced or grated zucchini
1 cup bisquick mix
1/2 cup sliced green onions
1 cup shredded cheddar cheese
2 Tablespoons chopped parsley
4 eggs slightly beaten
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
1/2 teaspoon italian herb seasoning
3 or more good dashes of hot sauce
1/2 teaspoon garlic powder
1/2 cup wesson oil
Spray pam or lightly grease a 13X9 pan. Mix all ingredients and spread in pan. Put in a pre-heated oven. Bake at 350 degrees until golden brown on top. About 30-35 minutes. Cool in pan for 5-8 minutes then cut into squares. Ready to eat.
Hoe Cakes or Hot Cakes
1 cup corn meal
¼ teaspoon salt
3 cups boiling water
½ cup warm water
1 tablespoon shortening for the griddle
Pour boiling water over corn meal and salt. Add the warm water to make pancake-like batter. Fry on hot griddle. Fry crisp. Serve with syrup. This recipe was one of my great grandfather’s favorites.
1 can of whole kernel corn, drained
1 can cream corn
1 large egg
5 ounces milk
¼ cup sugar
Dash of white or black pepper
Mix ingredients in order listed. Pour into greased casserole dish. Dot top of casserole dish with margarine and sprinkle with 4 Tablespoons white sugar. Bake uncovered 1 hour at 350 degrees. Stir once about 30 minutes through baking time. Makes 6-8 servings. This recipe has been in our family since 1943 and has been used many times at large family dinners.
Hamburger Hash
1 pound of ground beef
1 cup chopped onion
1 cup diced celery
1 package of frozen peas
1 can mushroom soup
1 can water
1 can cream of chicken soup
½ cup uncooked rice
¼ cup soy sauce
¼ teaspoon of black pepper
1 (8 ounce can) Chow Mein noodles
Brown meat, drain off fat. Add all other ingredients except ½ can of the noodles. Pour into large casserole dish cover and bake in oven at 350 degrees for 30 minutes. Uncover and bake 30 more minutes. Top with remaining noodles and bake uncovered for 15 more minutes. This recipe has been used in our family since the 1940’s.
Creole Corn Salsa
1 15-ounce can whole kernel corn, drained
1 Cup drained chopped tomatoes
1/2 Cup chopped onion
1/2 teaspoon minced garlic
1/4 cup chopped green pepper
2 Tablespoons olive oil
2 Tablespoons lime juice
2 Tablespoons cider vinegar
1 Teaspoon creole seasoning
In a large bowl, mix corn, tomatoes, onions, garlic, and green peppers: In a separate small bowl, whisk together olive oil, lime juice, vinegar and creole seasoning. Pour dressing over the vegetables and blend well. Cover and refrigerate salsa for 1 to 2 hours before serving with tortilla chips.
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