It's okay to stew over this shrimp concoction. Prepared with a roux base and a couple of fresh veggies, it makes for a shell of a shrimp dish. Soup is on!
Ingredients
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 cup small, peeled shrimp
3 cups water
2 tbsp. minced celery
2 tbsp. finely chopped green bell pepper
1 tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tbsp. ground black pepper
Methods/steps
Make the roux: In a heavy bottom saucepan, over medium temperature, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown. Lower heat to simmer, add the shrimp, and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper. Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.
Tuesday, September 29, 2009
NEW DELHI STYLE CHEESECAKE
This cheesecake is known as Ras-Malai. With a different taste than the typical cheesecake, it stands apart from the other variations... in the most appetizing way imaginable.
Ingredients
1 large container ricotta cheese
1/2 cup sugar
1/2 tsp. cardamom
2-3 tbsp. rose water
1/4 cup milk
1 cup Half and Half
Methods/steps
Preheat oven to 350 degrees. Beat all ingredients except Half & Half into a smooth paste in a large bowl with hand-held mixer. Pour into baking dish. Bake at 350 degrees 35-40 minutes until center is firm. Cool 10 minutes, cut into squares, pour half and half over it until covered. Refrigerate overnight or at least a few hours. Use more Half and Half when serving to make it moister if you want.
Ingredients
1 large container ricotta cheese
1/2 cup sugar
1/2 tsp. cardamom
2-3 tbsp. rose water
1/4 cup milk
1 cup Half and Half
Methods/steps
Preheat oven to 350 degrees. Beat all ingredients except Half & Half into a smooth paste in a large bowl with hand-held mixer. Pour into baking dish. Bake at 350 degrees 35-40 minutes until center is firm. Cool 10 minutes, cut into squares, pour half and half over it until covered. Refrigerate overnight or at least a few hours. Use more Half and Half when serving to make it moister if you want.
BLUEBERRY HEAVEN
Description
Blueberry lovers will be merry after tasting this dish!
Ingredients
2 cans blueberry pie filling
16 oz whipped cream
3/4 loaf of french bread cut into small cubes
1 block cream chease
1 cup powdered sugar
Directions
Mix everything, but the blueberries and bread, until smooth. Then add blueberries. Put cut bread cubes into a 9x13 pan. Pour mixture over bread. Stir to combine and then chill in fridge for 2 hours.
Blueberry lovers will be merry after tasting this dish!
Ingredients
2 cans blueberry pie filling
16 oz whipped cream
3/4 loaf of french bread cut into small cubes
1 block cream chease
1 cup powdered sugar
Directions
Mix everything, but the blueberries and bread, until smooth. Then add blueberries. Put cut bread cubes into a 9x13 pan. Pour mixture over bread. Stir to combine and then chill in fridge for 2 hours.
BLUEBERRY CHEESECAKE DESSERT
Description
Tastes like blueberry cheesecake, but not as fattening!
Ingredients
1 box sugar free/fat free cheesecake pudding
2 cups fat free milk
1 cup fresh blueberries
Directions
Place half the blueberries in each of 2 dishes. Mix or shake milk and pudding for about 1 minute or until starting to set. Pour over the blueberries and chill at least an hour. Top with a little whipped topping, if desired.
Prep Time: 5 Min
Servings: 2
Tastes like blueberry cheesecake, but not as fattening!
Ingredients
1 box sugar free/fat free cheesecake pudding
2 cups fat free milk
1 cup fresh blueberries
Directions
Place half the blueberries in each of 2 dishes. Mix or shake milk and pudding for about 1 minute or until starting to set. Pour over the blueberries and chill at least an hour. Top with a little whipped topping, if desired.
Prep Time: 5 Min
Servings: 2
MARTHA'S BLUEBERRY MUFFINS
Description
very good and even diabetics can have it. If you make the low cal way.
Ingredients
2 sticks of softened butter -you can use the low fat butter here
1 1/2 c. sugar or low cal sugar
4 eggs
2 tsp. vanilla
4 tsp. baking powder
1/2 tsp. salt
4 cups flour
1 cup milk or use low-fat milk
2 to 3 cups of blueberries
Directions
1. mix ingredients just until blended. 2. Fill grease muffin tins or use paper cups; fill 3/4 full 3. In a small bowl, mix sugar and some nutmeg together and sprinkle on top of muffins before baking. 4. Bake at 375' for 25 minutes or until lightly browned
Prep Time: 30 Min
Cook Time: 25 Min
Total Time: 55 Min
Servings: 48
very good and even diabetics can have it. If you make the low cal way.
Ingredients
2 sticks of softened butter -you can use the low fat butter here
1 1/2 c. sugar or low cal sugar
4 eggs
2 tsp. vanilla
4 tsp. baking powder
1/2 tsp. salt
4 cups flour
1 cup milk or use low-fat milk
2 to 3 cups of blueberries
Directions
1. mix ingredients just until blended. 2. Fill grease muffin tins or use paper cups; fill 3/4 full 3. In a small bowl, mix sugar and some nutmeg together and sprinkle on top of muffins before baking. 4. Bake at 375' for 25 minutes or until lightly browned
Prep Time: 30 Min
Cook Time: 25 Min
Total Time: 55 Min
Servings: 48
NANA'S BLUEBERRY SURPRISE
Description
Delicious, and quick dessert for that busy mom.
Ingredients
2 cans blueberry pie filling (also try apple, cherry
1 box yellow or white cake mix
1 stick of melted butter or margarine
chopped walnuts (use desired amount)
(I cover the top)
Directions
Preheat oven to 350. Spread pie filling evenly in bottom of 13x9 pan. Sift dry cake mix over pie filling. Sprinkle walnuts on top. Drizzle melted butter over top. Bake for 45 min or until golden brown. Can be served hot with vanilla ice cream or cooled.
Cook Time: 45 Min
Servings: 12
Delicious, and quick dessert for that busy mom.
Ingredients
2 cans blueberry pie filling (also try apple, cherry
1 box yellow or white cake mix
1 stick of melted butter or margarine
chopped walnuts (use desired amount)
(I cover the top)
Directions
Preheat oven to 350. Spread pie filling evenly in bottom of 13x9 pan. Sift dry cake mix over pie filling. Sprinkle walnuts on top. Drizzle melted butter over top. Bake for 45 min or until golden brown. Can be served hot with vanilla ice cream or cooled.
Cook Time: 45 Min
Servings: 12
RED, WHITE & BLUE SALAD
Description
Delicious patriotic salad that is easy to prepare and fabulous.
Ingredients
8 cups of Mesclun Greens
Feta Cheese as you like it
1/2 pint blueberries
1/2 pint Raspberries or strawberries
1/2 cup Chopped Candied Walnuts
Poppyseed Dressing
Directions
Mix all ingredients, add dressing, combine and serve. This is very colorful dish.
Prep Time: 10 Min
Servings: 10
Delicious patriotic salad that is easy to prepare and fabulous.
Ingredients
8 cups of Mesclun Greens
Feta Cheese as you like it
1/2 pint blueberries
1/2 pint Raspberries or strawberries
1/2 cup Chopped Candied Walnuts
Poppyseed Dressing
Directions
Mix all ingredients, add dressing, combine and serve. This is very colorful dish.
Prep Time: 10 Min
Servings: 10
ALL IN ONE SALMON FLORENTINE
Nothings fishy about the salmon florentine. Spinach adds a pleasing texture and healthful balance to this one-dish meal to make it supremely delish.
Ingredients
1/2 small onion, minced
1 handful spinach, shredded
1 oz. white sauce
1/8 cup chicken stock
5 oz. linguine, cooked al dente
1 portion salmon filet
2 jumbo shrimp
Methods/steps
Sauté onion and add spinach; stir. Add basic white sauce and chicken stock; blend and heat to desired temperature. Add salt and pepper to taste; keep warm. Grill salmon and shrimp to desired temperatures. Toss sauce with linguine and place on plate. Top with grilled seafood and serve.
Ingredients
1/2 small onion, minced
1 handful spinach, shredded
1 oz. white sauce
1/8 cup chicken stock
5 oz. linguine, cooked al dente
1 portion salmon filet
2 jumbo shrimp
Methods/steps
Sauté onion and add spinach; stir. Add basic white sauce and chicken stock; blend and heat to desired temperature. Add salt and pepper to taste; keep warm. Grill salmon and shrimp to desired temperatures. Toss sauce with linguine and place on plate. Top with grilled seafood and serve.
BAKED MANICOTTI IN RAGU ALLA BOLOGNESE
Manicotti fans will most certainly give this palate-pleasing pasta dish a thumbs up. It's the stuff that Italian food dreams are made of.
Ingredients
2 lb. part-skim ricotta cheese
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
3 cloves garlic, pressed
3 whole eggs
1/4 cup Prosciutto, diced
1 (8 oz.) pkg. manicotti, 14 count
1 cup shredded mozzarella cheese
1 cup grated Romano cheese or Parmesan cheese
Salt and pepper
Ragu
2 tbsp. unsalted butter
3 cloves garlic, minced
1/2 cup onions, minced
1/2 cup celery, minced
1/2 cup carrots, minced
3/4 lb. lean ground beef
3/4 lb. ground pork
2 cups whole milk
2 cups dry white wine
2 (28 oz.) cans whole Roma tomatoes, in juice
1 tsp. crushed red pepper flakes
Salt and pepper
Methods/steps
Beat the eggs and combine them with the Ricotta. Fold in the grated cheese, basil, parsley and Prosciutto until all is well combined. Cover with plastic wrap and keep in fridge until ready to use. Using lasagna noodle (if packaged cook to al dente) add enough stuffing on one end and roll up jellyroll style. Lay into baking pan that has been greased or coated with cooking spray. Use a 9x14" pan which perfectly holds 12 manicotti: 8 down the center and two on each side. Spoon the Ragu over the pasta until completely covered. Bake in the oven, uncovered, for 35 minutes. Remove and top with the mozzarella. Return to the over for an additional 10 minutes to allow the cheese to completely melt. Let stand for about 5 minutes. Serve with additional sauce on the side. For the Bolognese Ragu (Italian Meat Sauce) you want to use a heavy pot or saut pan for this, something that holds the heat well. This will give you better control when you need to have the sauce just barely simmering. Melt the butter in the saut pan over medium heat. Add the next 4 ingredients and saut until the veggies are softened, about 5 minutes. Add the ground beef and pork. Cook the meat while using the edge of the spoon to break up the meat into small pieces. Just before the meat begins to brown add the milk. Return the mixture to a slow boil and allow reducing until the milk has mostly evaporated. About 20 to 30 minutes. Add the wine, return to a boil and allow the sauce to reduce until the wine is mostly evaporated, another 20 to 30 minutes. While the sauce is reducing drain and chop the tomatoes, reserving the juice. When the wine has mostly evaporated add the tomatoes, along with the reserved juice, and the red pepper. Now you want to reduce the flame until the sauce is barely at a simmer- only a bubble or two at a time breaking the surface. Maintain this simmer, stirring every 30 minutes or so, until the liquid is mostly evaporated. This should take about 3 to 4 hours. Adjust salt and pepper to taste. The long, slow simmering gives the meat a melt-in-your mouth quality. Don't be daunted by the cooking time, as it only requires you be around to give it a stir from time-to-time.
Additional Tips
30 min prep 3-4 hours cocking time
Ingredients
2 lb. part-skim ricotta cheese
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
3 cloves garlic, pressed
3 whole eggs
1/4 cup Prosciutto, diced
1 (8 oz.) pkg. manicotti, 14 count
1 cup shredded mozzarella cheese
1 cup grated Romano cheese or Parmesan cheese
Salt and pepper
Ragu
2 tbsp. unsalted butter
3 cloves garlic, minced
1/2 cup onions, minced
1/2 cup celery, minced
1/2 cup carrots, minced
3/4 lb. lean ground beef
3/4 lb. ground pork
2 cups whole milk
2 cups dry white wine
2 (28 oz.) cans whole Roma tomatoes, in juice
1 tsp. crushed red pepper flakes
Salt and pepper
Methods/steps
Beat the eggs and combine them with the Ricotta. Fold in the grated cheese, basil, parsley and Prosciutto until all is well combined. Cover with plastic wrap and keep in fridge until ready to use. Using lasagna noodle (if packaged cook to al dente) add enough stuffing on one end and roll up jellyroll style. Lay into baking pan that has been greased or coated with cooking spray. Use a 9x14" pan which perfectly holds 12 manicotti: 8 down the center and two on each side. Spoon the Ragu over the pasta until completely covered. Bake in the oven, uncovered, for 35 minutes. Remove and top with the mozzarella. Return to the over for an additional 10 minutes to allow the cheese to completely melt. Let stand for about 5 minutes. Serve with additional sauce on the side. For the Bolognese Ragu (Italian Meat Sauce) you want to use a heavy pot or saut pan for this, something that holds the heat well. This will give you better control when you need to have the sauce just barely simmering. Melt the butter in the saut pan over medium heat. Add the next 4 ingredients and saut until the veggies are softened, about 5 minutes. Add the ground beef and pork. Cook the meat while using the edge of the spoon to break up the meat into small pieces. Just before the meat begins to brown add the milk. Return the mixture to a slow boil and allow reducing until the milk has mostly evaporated. About 20 to 30 minutes. Add the wine, return to a boil and allow the sauce to reduce until the wine is mostly evaporated, another 20 to 30 minutes. While the sauce is reducing drain and chop the tomatoes, reserving the juice. When the wine has mostly evaporated add the tomatoes, along with the reserved juice, and the red pepper. Now you want to reduce the flame until the sauce is barely at a simmer- only a bubble or two at a time breaking the surface. Maintain this simmer, stirring every 30 minutes or so, until the liquid is mostly evaporated. This should take about 3 to 4 hours. Adjust salt and pepper to taste. The long, slow simmering gives the meat a melt-in-your mouth quality. Don't be daunted by the cooking time, as it only requires you be around to give it a stir from time-to-time.
Additional Tips
30 min prep 3-4 hours cocking time
SAUTEED SALMON WITH SWEET & SOUR GLAZE
Description
You thought you tried Salmon every way possible - now try this!
Ingredients
1 1/2 cups Cola (coke or pepsi)
1 1/2 tablespoons balsamic vinegar
1 1/8 teaspoon salt
1/2 cup trimmed pearl onions, par-cooked
1/2 cup bias-cut parsnips, par-cooked
1/2 cup bias-cut carrots, par-cooked
1/4 cup snow peas, strings removed, par-cooked
1 1/4 cups white mushrooms, trimmed and sliced
1 1/4 pounds salmon fillet*, skin-on, portioned 5 ounces each
1/2 tablespoon water 1/2 teaspoon black pepper, freshly ground
1 tablespoon olive oil
Directions
1. Combine the soda, balsamic vinegar and 1/8 teaspoon of salt in a saucepan over medium-high heat and reduce to 1/2 cup, about 20 minutes. Remove from heat.
2. Heat 1 teaspoon olive oil in a large non-stick skillet over medium heat. Add mushrooms, onions, 1/2 tablespoon of water and a pinch of salt. Cook just until tender, about 2-3 minutes. Add remaining vegetables and toss to combine. Remove from heat and hold while cooking fish.
3. Season salmon fillets with remaining salt and pepper. Heat remaining olive oil in a non-stick skillet over medium heat. Place the fillets, flesh-side down into the pan. Sauté until first side is golden brown, about 5-7 minutes. Flip over to skin side. Sauté until fish is opaque, but still tender, about 5 additional minutes. Remove from heat and hold warm.
4. Place the pan with vegetables over medium-high heat and toss to reheat briefly. Serve fillets and mixed vegetables, drizzled with glaze.
You thought you tried Salmon every way possible - now try this!
Ingredients
1 1/2 cups Cola (coke or pepsi)
1 1/2 tablespoons balsamic vinegar
1 1/8 teaspoon salt
1/2 cup trimmed pearl onions, par-cooked
1/2 cup bias-cut parsnips, par-cooked
1/2 cup bias-cut carrots, par-cooked
1/4 cup snow peas, strings removed, par-cooked
1 1/4 cups white mushrooms, trimmed and sliced
1 1/4 pounds salmon fillet*, skin-on, portioned 5 ounces each
1/2 tablespoon water 1/2 teaspoon black pepper, freshly ground
1 tablespoon olive oil
Directions
1. Combine the soda, balsamic vinegar and 1/8 teaspoon of salt in a saucepan over medium-high heat and reduce to 1/2 cup, about 20 minutes. Remove from heat.
2. Heat 1 teaspoon olive oil in a large non-stick skillet over medium heat. Add mushrooms, onions, 1/2 tablespoon of water and a pinch of salt. Cook just until tender, about 2-3 minutes. Add remaining vegetables and toss to combine. Remove from heat and hold while cooking fish.
3. Season salmon fillets with remaining salt and pepper. Heat remaining olive oil in a non-stick skillet over medium heat. Place the fillets, flesh-side down into the pan. Sauté until first side is golden brown, about 5-7 minutes. Flip over to skin side. Sauté until fish is opaque, but still tender, about 5 additional minutes. Remove from heat and hold warm.
4. Place the pan with vegetables over medium-high heat and toss to reheat briefly. Serve fillets and mixed vegetables, drizzled with glaze.
GEORGIA LONDON BROIL
Description
This is my favorite dish!
Ingredients
2 L. Coke
2 to 3 lb. London Broil
1 chopped clove of garlic
1 half chopped white onion
2 tablespoons of Cajun seasoning
1 teaspoon cayenne powder
Directions
Marinate London Broil for 4 to 8 hrs in Coke (1 L.), half a clove of garlic and 1 tablespoon of Cajun seasoning. For best results, poke holes in London Broil with a fork before marinating. Next, preheat oven to 375 degrees, and cook the meat (long with all its fixings) for 25 minutes per pound. Slice London Broil before serving and add to skillet for five minutes. Pour mixture from skillet over the meat after it has been cooked and enjoy! This tastes great with brown rice and freshly steamed broccoli.
Prep Time: 10 Min
Cook Time: 1 Hr 30 Min
Total Time: 1 Hr 40 Min
Servings: 8
This is my favorite dish!
Ingredients
2 L. Coke
2 to 3 lb. London Broil
1 chopped clove of garlic
1 half chopped white onion
2 tablespoons of Cajun seasoning
1 teaspoon cayenne powder
Directions
Marinate London Broil for 4 to 8 hrs in Coke (1 L.), half a clove of garlic and 1 tablespoon of Cajun seasoning. For best results, poke holes in London Broil with a fork before marinating. Next, preheat oven to 375 degrees, and cook the meat (long with all its fixings) for 25 minutes per pound. Slice London Broil before serving and add to skillet for five minutes. Pour mixture from skillet over the meat after it has been cooked and enjoy! This tastes great with brown rice and freshly steamed broccoli.
Prep Time: 10 Min
Cook Time: 1 Hr 30 Min
Total Time: 1 Hr 40 Min
Servings: 8
CURRIED DIABLO EGGS
Deviled eggs are a finger food favorite at just about any gathering. But add a little hint of curry to this special event staple and they'll be gone in the blink of an eye.
Ingredients
* 6 eggs
* 4 tbsp. mayonnaise
* 1/2 tsp. curry paste
* 1 tsp. lemon juice Parsley or cilantro to garnish, chopped
*
Methods/steps
1. Hard boil and peel the eggs, then slice in half lengthwise. Gently remove the yolks, place them in a bowl with the mayonnaise, curry paste and lemon juice, and then mash to a smooth consistency. Put this mixture into a sandwich-sized zippered baggie and, while carefully squeezing as much air out as possible, zip the top.
2. Cut a small hole approximately 1/2-inch in diameter in one bottom corner of the baggie. Squeeze out portions of the mixture through this hole into each egg half. Garnish with parsley or cilantro. Arrange on serving plate or store covered, in the refrigerator.
Ingredients
* 6 eggs
* 4 tbsp. mayonnaise
* 1/2 tsp. curry paste
* 1 tsp. lemon juice Parsley or cilantro to garnish, chopped
*
Methods/steps
1. Hard boil and peel the eggs, then slice in half lengthwise. Gently remove the yolks, place them in a bowl with the mayonnaise, curry paste and lemon juice, and then mash to a smooth consistency. Put this mixture into a sandwich-sized zippered baggie and, while carefully squeezing as much air out as possible, zip the top.
2. Cut a small hole approximately 1/2-inch in diameter in one bottom corner of the baggie. Squeeze out portions of the mixture through this hole into each egg half. Garnish with parsley or cilantro. Arrange on serving plate or store covered, in the refrigerator.
WILD RICE MUSHROOM CHICKEN
Jacqueline Thompson Graves of Lawrenceville, Georgia uses a wild rice mix to put a tasty spin on a traditional chicken and rice bake. "It's simple and delicious," she says. "It's also yummy made with leftover chicken or turkey."
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 15 min. Cook: 30 min. + freezing
Ingredients:
* 2 packages (6 ounces each) long grain and wild rice mix
* 8 bone-in chicken breast halves (8 ounces each)
* 5 tablespoons butter, divided
* 1 large sweet red pepper, chopped
* 2 jars (4-1/2 ounces each) sliced mushrooms, drained
Directions:
Prepare rice according to package directions. Meanwhile, in a large skillet, cook chicken in 3 tablespoons butter for 10 minutes on each side or until browned and a meat thermometer reads 170°. Remove chicken and keep warm.
Add remaining butter to pan drippings; saute red pepper until tender. Stir in mushrooms; heat through. Add to rice. Serve four chicken breasts with half of the rice mixture.
Place remaining chicken in a greased 11-in. x 7-in. baking dish; top with remaining rice mixture. Cool. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (4 servings each).
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 15 min. Cook: 30 min. + freezing
Ingredients:
* 2 packages (6 ounces each) long grain and wild rice mix
* 8 bone-in chicken breast halves (8 ounces each)
* 5 tablespoons butter, divided
* 1 large sweet red pepper, chopped
* 2 jars (4-1/2 ounces each) sliced mushrooms, drained
Directions:
Prepare rice according to package directions. Meanwhile, in a large skillet, cook chicken in 3 tablespoons butter for 10 minutes on each side or until browned and a meat thermometer reads 170°. Remove chicken and keep warm.
Add remaining butter to pan drippings; saute red pepper until tender. Stir in mushrooms; heat through. Add to rice. Serve four chicken breasts with half of the rice mixture.
Place remaining chicken in a greased 11-in. x 7-in. baking dish; top with remaining rice mixture. Cool. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (4 servings each).
WILD RICE MUSHROOM CHICKEN
Jacqueline Thompson Graves of Lawrenceville, Georgia uses a wild rice mix to put a tasty spin on a traditional chicken and rice bake. "It's simple and delicious," she says. "It's also yummy made with leftover chicken or turkey."
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 15 min. Cook: 30 min. + freezing
Ingredients:
* 2 packages (6 ounces each) long grain and wild rice mix
* 8 bone-in chicken breast halves (8 ounces each)
* 5 tablespoons butter, divided
* 1 large sweet red pepper, chopped
* 2 jars (4-1/2 ounces each) sliced mushrooms, drained
Directions:
Prepare rice according to package directions. Meanwhile, in a large skillet, cook chicken in 3 tablespoons butter for 10 minutes on each side or until browned and a meat thermometer reads 170°. Remove chicken and keep warm.
Add remaining butter to pan drippings; saute red pepper until tender. Stir in mushrooms; heat through. Add to rice. Serve four chicken breasts with half of the rice mixture.
Place remaining chicken in a greased 11-in. x 7-in. baking dish; top with remaining rice mixture. Cool. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (4 servings each).
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 15 min. Cook: 30 min. + freezing
Ingredients:
* 2 packages (6 ounces each) long grain and wild rice mix
* 8 bone-in chicken breast halves (8 ounces each)
* 5 tablespoons butter, divided
* 1 large sweet red pepper, chopped
* 2 jars (4-1/2 ounces each) sliced mushrooms, drained
Directions:
Prepare rice according to package directions. Meanwhile, in a large skillet, cook chicken in 3 tablespoons butter for 10 minutes on each side or until browned and a meat thermometer reads 170°. Remove chicken and keep warm.
Add remaining butter to pan drippings; saute red pepper until tender. Stir in mushrooms; heat through. Add to rice. Serve four chicken breasts with half of the rice mixture.
Place remaining chicken in a greased 11-in. x 7-in. baking dish; top with remaining rice mixture. Cool. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (4 servings each).
BAKED RIGATONI
"YOU CAN BET the pasta was homemade when my aunt made this dish. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. "The recipe calls for rigatoni, but you can substitute just about any pasta, especially mostaccioli. What I remember most from those afternoons at my aunt's is the aroma of this sauce cooking. She'd have it simmering for 8 to 10 hours. I was worth the wait!"
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 35 min. Bake: 30 min.
Ingredients:
* 1 medium onion, chopped
* 1 small green pepper, diced
* 2 tablespoons canola oil
* 1 can (28 ounces) diced tomatoes, drained
* 1 can (8 ounces) tomato sauce
* 1 can (6 ounces) tomato paste
* 3/4 cup water
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 1/4 cup minced fresh parsley
* 3 garlic cloves, minced
* 1 bay leaf
* 2 teaspoons sugar
* 1-1/2 teaspoons salt
* 1 teaspoon oregano
* 1/4 teaspoon pepper
* 1 package (16 ounces) rigatoni
* 2 tablespoons butter
* 2 eggs, lightly beaten
* 1 carton (15 ounces) ricotta cheese
* 1/2 cup grated Parmesan cheese
* Additional Parmesan cheese
Directions:
In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf.
Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese. Yield: 8-10 servings.
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 35 min. Bake: 30 min.
Ingredients:
* 1 medium onion, chopped
* 1 small green pepper, diced
* 2 tablespoons canola oil
* 1 can (28 ounces) diced tomatoes, drained
* 1 can (8 ounces) tomato sauce
* 1 can (6 ounces) tomato paste
* 3/4 cup water
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 1/4 cup minced fresh parsley
* 3 garlic cloves, minced
* 1 bay leaf
* 2 teaspoons sugar
* 1-1/2 teaspoons salt
* 1 teaspoon oregano
* 1/4 teaspoon pepper
* 1 package (16 ounces) rigatoni
* 2 tablespoons butter
* 2 eggs, lightly beaten
* 1 carton (15 ounces) ricotta cheese
* 1/2 cup grated Parmesan cheese
* Additional Parmesan cheese
Directions:
In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf.
Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese. Yield: 8-10 servings.
TACO-FILLED PEPPERS
With the refreshing vegetables and zippy beef and beans, these stuffed peppers stand out from any others. This tasty dish is so easy to make, I serve it often during summer and fall...much to my family's delight.—Nancy McDonald, Burns, Wyoming
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
* 1 pound ground beef
* 1 envelope taco seasoning
* 3/4 cup canned kidney beans, rinsed and drained
* 1 cup salsa
* 4 medium green peppers
* 1 medium tomato, chopped
* 1/2 cup shredded cheddar cheese
* 1/2 cup sour cream
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes.
Cut peppers in half lengthwise; remove stems and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.
Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream. Yield: 4 servings.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
* 1 pound ground beef
* 1 envelope taco seasoning
* 3/4 cup canned kidney beans, rinsed and drained
* 1 cup salsa
* 4 medium green peppers
* 1 medium tomato, chopped
* 1/2 cup shredded cheddar cheese
* 1/2 cup sour cream
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes.
Cut peppers in half lengthwise; remove stems and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.
Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream. Yield: 4 servings.
GRILLED TURKEY SANDWICHES
These sandwiches are my favorite way to prepare turkey for a nice lunch or light supper.—Mary Detweiler, Middlefield, Ohio
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Overnight Recipes
TIME: Prep: 20 min. + marinating Grill: 10 min.
Ingredients:
* 1/2 cup chicken broth
* 1/4 cup olive oil
* 4-1/2 teaspoons finely chopped onion
* 1 tablespoon white wine vinegar
* 2 teaspoons dried parsley flakes
* 1/2 teaspoon salt
* 1/2 teaspoon rubbed sage
* 1/8 teaspoon pepper
* 6 turkey breast cutlets (about 1 pound)
* 6 whole wheat hamburger buns, split
* 6 lettuce leaves
* 6 tomato slices
Directions:
In a large resealable plastic bag, combine the first eight ingredients; add turkey. Seal bag and turn to coat; refrigerate for 12 hours or overnight, turning occasionally.
If grilling the turkey, coat grill rack with cooking spray before starting the grill. Drain and discard marinade.
Grill turkey, covered, over indirect medium heat or broil 6 in. from the heat for 3-4 minutes on each side or until no longer pink. Serve on buns with lettuce and tomato. Yield: 6 servings
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Overnight Recipes
TIME: Prep: 20 min. + marinating Grill: 10 min.
Ingredients:
* 1/2 cup chicken broth
* 1/4 cup olive oil
* 4-1/2 teaspoons finely chopped onion
* 1 tablespoon white wine vinegar
* 2 teaspoons dried parsley flakes
* 1/2 teaspoon salt
* 1/2 teaspoon rubbed sage
* 1/8 teaspoon pepper
* 6 turkey breast cutlets (about 1 pound)
* 6 whole wheat hamburger buns, split
* 6 lettuce leaves
* 6 tomato slices
Directions:
In a large resealable plastic bag, combine the first eight ingredients; add turkey. Seal bag and turn to coat; refrigerate for 12 hours or overnight, turning occasionally.
If grilling the turkey, coat grill rack with cooking spray before starting the grill. Drain and discard marinade.
Grill turkey, covered, over indirect medium heat or broil 6 in. from the heat for 3-4 minutes on each side or until no longer pink. Serve on buns with lettuce and tomato. Yield: 6 servings
CINNAMON-APPLE PORK CHOPS
I found this recipe online years ago and it quickly became a favorite. The ingredients are easy to keep on hand and it's great in hot weather because it goes together quickly, without turning on the oven. One-pan cleanup is a bonus. Christina Price - Wheeling, West Virginia
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 25 min.
Ingredients:
* 4 boneless pork loin chops (4 ounces each)
* 2 tablespoons reduced-fat butter, divided
* 3 tablespoons brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 4 medium tart apples, thinly sliced
* 2 tablespoons chopped pecans
Directions:
In a large skillet over medium heat, cook pork chops in 1 tablespoon butter for 4-5 minutes on each side or until a meat thermometer reads 160°. Meanwhile, in a small bowl, combine the brown sugar, cinnamon, nutmeg and salt.
Remove chops and keep warm. Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender. Serve with chops. Yield: 4 servings.
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 25 min.
Ingredients:
* 4 boneless pork loin chops (4 ounces each)
* 2 tablespoons reduced-fat butter, divided
* 3 tablespoons brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 4 medium tart apples, thinly sliced
* 2 tablespoons chopped pecans
Directions:
In a large skillet over medium heat, cook pork chops in 1 tablespoon butter for 4-5 minutes on each side or until a meat thermometer reads 160°. Meanwhile, in a small bowl, combine the brown sugar, cinnamon, nutmeg and salt.
Remove chops and keep warm. Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender. Serve with chops. Yield: 4 servings.
GARLIC YOGURT CUCUMBER SALAD
It's all Greek with this great-tasting cucumber salad. A few simple ingredients come together and create one satisfying side. Serve with steak, chicken or fish.
Ingredients
4 oz. plain yogurt
1/2 cucumber, grated fine
3 garlic cloves, crushed
1 tbsp. white vinegar
1 tsp. fresh dill, chopped
Salt & pepper
Methods/steps
Empty yogurt into a small mixing bowl and grate the half cucumber into it. Using a garlic press, press the garlic into bowl. Add vinegar, chopped dill, salt and pepper to taste. Best when chilled for 30 minutes or so. Keeps great in fridge for a few days. Serve with warm pita bread for dipping.
Additional Tips
Ready in 10 min
Ingredients
4 oz. plain yogurt
1/2 cucumber, grated fine
3 garlic cloves, crushed
1 tbsp. white vinegar
1 tsp. fresh dill, chopped
Salt & pepper
Methods/steps
Empty yogurt into a small mixing bowl and grate the half cucumber into it. Using a garlic press, press the garlic into bowl. Add vinegar, chopped dill, salt and pepper to taste. Best when chilled for 30 minutes or so. Keeps great in fridge for a few days. Serve with warm pita bread for dipping.
Additional Tips
Ready in 10 min
CHEESY CHICKEN BROCCOLI CASSEROLE
Description
This quick and easy dinner recipe will be loved by the whole family.
Ingredients
1 lb. boneless skinless chicken, cooked and cubed
1 14 oz. package of frozen broccoli florets
1 8 oz. package of shredded cheddar
1 8 oz. package of shredded mozzarella
1 cup of Hellmann's mayonnaise
4 eggs beaten
salt and pepper to taste
1/2 pound cooked crumbled bacon (optional)
Directions
Cut chicken into bite sized cubes and pan fry until cooked. Next, beat 4 eggs in a separate bowl. (Optional- If you choose to use bacon pan fry and crumble.) In a large mixing bowl, combine cooked chicken, cheddar and mozzarella cheese, broccoli florets, beaten eggs, mayonnaise, salt and pepper and bacon (optional). Place mixture into a 13x9� casserole or baking dish and cook at 425 degrees for about 25-35 minutes (depending on type of dish used) or until a fork is inserted into the middle and comes out clean. When done, let sit and cool for 5 minutes. Enjoy!
This quick and easy dinner recipe will be loved by the whole family.
Ingredients
1 lb. boneless skinless chicken, cooked and cubed
1 14 oz. package of frozen broccoli florets
1 8 oz. package of shredded cheddar
1 8 oz. package of shredded mozzarella
1 cup of Hellmann's mayonnaise
4 eggs beaten
salt and pepper to taste
1/2 pound cooked crumbled bacon (optional)
Directions
Cut chicken into bite sized cubes and pan fry until cooked. Next, beat 4 eggs in a separate bowl. (Optional- If you choose to use bacon pan fry and crumble.) In a large mixing bowl, combine cooked chicken, cheddar and mozzarella cheese, broccoli florets, beaten eggs, mayonnaise, salt and pepper and bacon (optional). Place mixture into a 13x9� casserole or baking dish and cook at 425 degrees for about 25-35 minutes (depending on type of dish used) or until a fork is inserted into the middle and comes out clean. When done, let sit and cool for 5 minutes. Enjoy!
CITRUS CROCKED HAM
Description
A succulent ham cooked in the crock pot with ginger ale, brown sugar and citrus slices.
Ingredients
1 3-4 pound boneless, precooked ham
1 orange
1 lemon
1/2 cup brown sugar
1 12-oz can ginger ale
3 or 4 cloves
Directions
Place ham in bottom of crock pot. Thinly slice orange and lemon, and then layer alternately over the ham. Spread the brown sugar over the citrus slices on top of the ham. Lightly sprinkle ginger ale over the brown sugar until barely moist, and then pour the rest of the ginger ale around the ham on the bottom of the crock pot so that the ham can simmer in the ginger ale. Put 3 or 4 cloves in the ginger ale. Simmer in crock pot for 6 to 8 hours. Let ham sit on platter 15 minutes before slicing to serve.
Servings: 12
A succulent ham cooked in the crock pot with ginger ale, brown sugar and citrus slices.
Ingredients
1 3-4 pound boneless, precooked ham
1 orange
1 lemon
1/2 cup brown sugar
1 12-oz can ginger ale
3 or 4 cloves
Directions
Place ham in bottom of crock pot. Thinly slice orange and lemon, and then layer alternately over the ham. Spread the brown sugar over the citrus slices on top of the ham. Lightly sprinkle ginger ale over the brown sugar until barely moist, and then pour the rest of the ginger ale around the ham on the bottom of the crock pot so that the ham can simmer in the ginger ale. Put 3 or 4 cloves in the ginger ale. Simmer in crock pot for 6 to 8 hours. Let ham sit on platter 15 minutes before slicing to serve.
Servings: 12
ISRAELI EGGS
Haminados eggs are simply hard-boiled eggs that are then baked. Although it requires some prep time, these eggs are all they're cracked up to be. Enjoy them on the side or in a dish.
Ingredients
* 6 eggs
* 1 tbsp. vegetable oil
* 1 tsp. salt
* 1 tsp. pepper
* Handful of dried onion peels
* 1-2 tbsp. coffee grounds
*
Methods/steps
1. Place eggs in pot or saucepan of water together with plenty of onionskins and coffee. Add the oil. Bring to a boil and allow boiling rapidly for at least five minutes.
2. Lower to a simmer and leave uncovered for at least four hours or overnight. Don't worry about overcooking them. Remove eggs from pot and place in a bowl of ice water.
3. Remove the eggs and wipe them clean. Serve plain, hot, warm, or cold. Leftover eggs are easy to reheat. They are also wonderful sliced in salads (they make a terrific egg salad) or as a garnish for saucy stewed vegetables, like ratatouille.
4. Preheat oven to 175 degrees. Put everything into 2-quart ovenproof casserole. Cover tightly. Put casserole in oven and allow undisturbed cooking for at least 12 hours.
Additional Tips
Ready in 12 hours
Ingredients
* 6 eggs
* 1 tbsp. vegetable oil
* 1 tsp. salt
* 1 tsp. pepper
* Handful of dried onion peels
* 1-2 tbsp. coffee grounds
*
Methods/steps
1. Place eggs in pot or saucepan of water together with plenty of onionskins and coffee. Add the oil. Bring to a boil and allow boiling rapidly for at least five minutes.
2. Lower to a simmer and leave uncovered for at least four hours or overnight. Don't worry about overcooking them. Remove eggs from pot and place in a bowl of ice water.
3. Remove the eggs and wipe them clean. Serve plain, hot, warm, or cold. Leftover eggs are easy to reheat. They are also wonderful sliced in salads (they make a terrific egg salad) or as a garnish for saucy stewed vegetables, like ratatouille.
4. Preheat oven to 175 degrees. Put everything into 2-quart ovenproof casserole. Cover tightly. Put casserole in oven and allow undisturbed cooking for at least 12 hours.
Additional Tips
Ready in 12 hours
SEAFOOD SAUSAGE
It may sound a bit bizarre, but there's nothing fishy about this seafood sausage. Swimming in goodness, it's white fish, salmon and shrimp all rolled into one.
Ingredients
1/3 lb. white fish
1/3 lb. salmon
1/3 lb. shrimp
1/2 tsp. salt
1/2 tsp. fennel seeds
2 egg whites
1/3 tsp. white pepper
Juice from 1 lemon
Pinch of parsley
Pinch of paprika
Methods/steps
Combine all ingredients in food processor. Chop until coarse. Do not over-chop.Lay out one 14-inch long strip of plastic wrap. Spoon out sausage lengthwise on film. Roll into log 1 inch thick. Tie up log on ends and tie every 6 inches. Submerge sausage, still in the plastic wrap, in boiling water. Cook 1-5 minutes. Cool, unwrap and serve.
Ingredients
1/3 lb. white fish
1/3 lb. salmon
1/3 lb. shrimp
1/2 tsp. salt
1/2 tsp. fennel seeds
2 egg whites
1/3 tsp. white pepper
Juice from 1 lemon
Pinch of parsley
Pinch of paprika
Methods/steps
Combine all ingredients in food processor. Chop until coarse. Do not over-chop.Lay out one 14-inch long strip of plastic wrap. Spoon out sausage lengthwise on film. Roll into log 1 inch thick. Tie up log on ends and tie every 6 inches. Submerge sausage, still in the plastic wrap, in boiling water. Cook 1-5 minutes. Cool, unwrap and serve.
EASY SUMMER SHRIMP MACARONI SALAD
Description
A light summer salad that my mother used to make.
Ingredients
2 cans Tiny Shrimp- Rinsed and Drained
2 cups Macaroni-( Elbows or Small Shells )
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/4 to 1/3 cup diced onion( I prefer Vidalia as they are sweeter )
Salt and Pepper to taste
1/2 to 1 Teaspoon Celery Seed
Mayo to the consistency that you prefer( usually about 1 to 1 1/2 cups )
Directions
Boil the macaroni according to direction, rinse in cool water, stir gently with a rubber spatula to get most of water drained well. Place macaroni in large bowl, add all diced vegetables and seasonings. Still to mix well with rubber spatula, add mayo and stir to incorporate it in the salad. The last thing that you add to the salad is the shrimp and you fold them in gently. Cover with a lid or plastic wrap and put in the fridge to blend flavors together for at least 2 hours. Serve and Enjoy!! Promptly put leftovers in the refrigerator, Tastes better the second day, If there is any left!!!!
Cook Time: 12 Min
Servings: 10
A light summer salad that my mother used to make.
Ingredients
2 cans Tiny Shrimp- Rinsed and Drained
2 cups Macaroni-( Elbows or Small Shells )
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/4 to 1/3 cup diced onion( I prefer Vidalia as they are sweeter )
Salt and Pepper to taste
1/2 to 1 Teaspoon Celery Seed
Mayo to the consistency that you prefer( usually about 1 to 1 1/2 cups )
Directions
Boil the macaroni according to direction, rinse in cool water, stir gently with a rubber spatula to get most of water drained well. Place macaroni in large bowl, add all diced vegetables and seasonings. Still to mix well with rubber spatula, add mayo and stir to incorporate it in the salad. The last thing that you add to the salad is the shrimp and you fold them in gently. Cover with a lid or plastic wrap and put in the fridge to blend flavors together for at least 2 hours. Serve and Enjoy!! Promptly put leftovers in the refrigerator, Tastes better the second day, If there is any left!!!!
Cook Time: 12 Min
Servings: 10
CHINESE CHICKEN SALAD
Description
A recipe for Chinese chicken salad made with shredded chicken and preserved ginger. The rice sticks are a nice touch but if unavailable, feel free to garnish the salad with chow mein noodles.
Ingredients
4 ounces rice sticks
4 chicken breasts
2 TBSP light soy sauce
1 head lettuce, shredded
preserved red ginger, chopped
1/2 cup sesame oil
1/2 cup red wine vinegar
1/2 cup light soy sauce
2 scallions, chopped fine
1 tsp pepper oil (optional, see link to recipe in directions)
2 to 4 cups oil for deep frying
Directions
Deep-fry rice sticks quickly, a few at a time in very hot oil until they puff, about 1 second. Drain. Remove. Rub chicken with soy sauce and sesame oil. Place in shallow pan. Roast 45 minutes in 350Fdegree oven. When chicken is cool, discard skin and bones and break meat apart with hands into shreds. Do not cut. Combine ½ cup sesame oil, ½ cup red wine vinegar, and ½ cup light soy sauce in serving bowl. Mix well. Add scallions, and the pepper oil if using (this will make the sauce spicy). Add lettuce and chicken. Toss well. Arrange rice sticks on top. Garnish with preserved red ginger. Serve cold. * If you like, add toasted sesame seeds and thin almonds to taste.
A recipe for Chinese chicken salad made with shredded chicken and preserved ginger. The rice sticks are a nice touch but if unavailable, feel free to garnish the salad with chow mein noodles.
Ingredients
4 ounces rice sticks
4 chicken breasts
2 TBSP light soy sauce
1 head lettuce, shredded
preserved red ginger, chopped
1/2 cup sesame oil
1/2 cup red wine vinegar
1/2 cup light soy sauce
2 scallions, chopped fine
1 tsp pepper oil (optional, see link to recipe in directions)
2 to 4 cups oil for deep frying
Directions
Deep-fry rice sticks quickly, a few at a time in very hot oil until they puff, about 1 second. Drain. Remove. Rub chicken with soy sauce and sesame oil. Place in shallow pan. Roast 45 minutes in 350Fdegree oven. When chicken is cool, discard skin and bones and break meat apart with hands into shreds. Do not cut. Combine ½ cup sesame oil, ½ cup red wine vinegar, and ½ cup light soy sauce in serving bowl. Mix well. Add scallions, and the pepper oil if using (this will make the sauce spicy). Add lettuce and chicken. Toss well. Arrange rice sticks on top. Garnish with preserved red ginger. Serve cold. * If you like, add toasted sesame seeds and thin almonds to taste.
CRAW FISH CREOLE
Description
A sweet and spicy tomato and vegetable sauce as a base for craw fish tail meat. It can also be done with shrimp or chicken.
Ingredients
12oz pack of craw fish tail meat, thawed and rinsed
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange or purple bell pepper
2 large onions
3 garlic cloves, minced
2 TBSP olive oil
6oz tomato paste
6oz white wine
sugar to taste
Creole seasoning like Tony Chachere's or Zatarain's to taste
Directions
Seed the peppers and cut into one inch chunks. Cut the onions into one inch chunks. Sauté with garlic in oil in a Dutch oven until the peppers are tender and the onion transparent. Do not allow to brown. Sprinkle with Creole seasoning. Stir in the tomato paste. It will be very thick. Gradually add the wine, stirring until smooth. Sample, and add sugar and more seasoning to taste [I like it on the sweet and spicy side, others like it mild and tangy]. Simmer for about 30 minutes on low heat. Add the craw fish, shelled shrimp or cooked chicken. Simmer for another 30 minutes [longer if thicker consistency is desired, and can be cooked in a crock pot] Serve over rice.
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 4
A sweet and spicy tomato and vegetable sauce as a base for craw fish tail meat. It can also be done with shrimp or chicken.
Ingredients
12oz pack of craw fish tail meat, thawed and rinsed
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange or purple bell pepper
2 large onions
3 garlic cloves, minced
2 TBSP olive oil
6oz tomato paste
6oz white wine
sugar to taste
Creole seasoning like Tony Chachere's or Zatarain's to taste
Directions
Seed the peppers and cut into one inch chunks. Cut the onions into one inch chunks. Sauté with garlic in oil in a Dutch oven until the peppers are tender and the onion transparent. Do not allow to brown. Sprinkle with Creole seasoning. Stir in the tomato paste. It will be very thick. Gradually add the wine, stirring until smooth. Sample, and add sugar and more seasoning to taste [I like it on the sweet and spicy side, others like it mild and tangy]. Simmer for about 30 minutes on low heat. Add the craw fish, shelled shrimp or cooked chicken. Simmer for another 30 minutes [longer if thicker consistency is desired, and can be cooked in a crock pot] Serve over rice.
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 4
SUMMER SQUASH
Description
Summer squash side dish.
Ingredients
1 lb. small yellow squash
1/2 stick butter or margarine
1 T. brown sugar
Salt and black pepper to taste
About 1 T. milk or cream
Directions
Boil squash until temder. Drain and mash. Add rest of ingredients and saute until proper consistency. Serve as side dish with pork.
Prep Time: 30 Min
Cook Time: 30 Min
Total Time: 1 Hr
Servings: 4
Summer squash side dish.
Ingredients
1 lb. small yellow squash
1/2 stick butter or margarine
1 T. brown sugar
Salt and black pepper to taste
About 1 T. milk or cream
Directions
Boil squash until temder. Drain and mash. Add rest of ingredients and saute until proper consistency. Serve as side dish with pork.
Prep Time: 30 Min
Cook Time: 30 Min
Total Time: 1 Hr
Servings: 4
SUMMER BRIE PASTA
Description
great summer pasta with tomatoes, brie and garlic
Ingredients
one box linguine or favorite pasta
wedge of brie(cut up-remove rind)
2 cloves garlic chopped
canned tomatoes (buy the whole tomatoes and chop them)
fresh basil (about 10 leaves chopped)
1/4 cup olive oil
salt and pepper to taste
Directions
cook your pasta for about 7-10 minutes (al dente), while pasta is cooking combine chopped garlic, cut up brie, olive oil and basil. once pasta is cooked add it to brie mixture. mix until brie is melted. add salt and pepper to taste. the pasta is best at room temp. not hot. enjoy!
Prep Time: 15 Min
Cook Time: 10 Min
Total Time: 25 Min
Servings: 6
great summer pasta with tomatoes, brie and garlic
Ingredients
one box linguine or favorite pasta
wedge of brie(cut up-remove rind)
2 cloves garlic chopped
canned tomatoes (buy the whole tomatoes and chop them)
fresh basil (about 10 leaves chopped)
1/4 cup olive oil
salt and pepper to taste
Directions
cook your pasta for about 7-10 minutes (al dente), while pasta is cooking combine chopped garlic, cut up brie, olive oil and basil. once pasta is cooked add it to brie mixture. mix until brie is melted. add salt and pepper to taste. the pasta is best at room temp. not hot. enjoy!
Prep Time: 15 Min
Cook Time: 10 Min
Total Time: 25 Min
Servings: 6
BARBECUE BEEF
Nobody will have a beef with this mouth-watering barbecue recipe, especially the chef. Let the crockpot do the cooking while you relax. Lots of flavor without the fuss.
Ingredients
3 lb. sirloin , cut in large chunks
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 tsp. salt
1/4 red pepper
1/2 tsp. black pepper
1 tsp. paprika
1 tsp. chili powder
1 cup catsup
2 cups water
2 cloves garlic
Sugar, to taste
Methods/steps
Place all ingredients in a covered pot and bake 5 hours at 250 degrees - add more water as necessary. Remove beef and taste sauce. Add sugar to taste. Shred beef and return to pot for 10 minutes. Serve on buns.
Ingredients
3 lb. sirloin , cut in large chunks
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 tsp. salt
1/4 red pepper
1/2 tsp. black pepper
1 tsp. paprika
1 tsp. chili powder
1 cup catsup
2 cups water
2 cloves garlic
Sugar, to taste
Methods/steps
Place all ingredients in a covered pot and bake 5 hours at 250 degrees - add more water as necessary. Remove beef and taste sauce. Add sugar to taste. Shred beef and return to pot for 10 minutes. Serve on buns.
RED PEPPER, HAM AND PARSLEY TORTE
Peppers and parsley and ham, oh my. A colorful torte to please a crowd; it looks elegant on the hors d’oeuvres table! Serve with crackers for an appetizing starter.
Ingredients
1 1/2 cups butter, divided use
3 (3 oz. each) pkg cream cheese
4 oz. smoked ham, coarsely chopped
3 tbsp. Madeira or Port, divided use
White pepper, ground, to taste
2 cups firmly packed fresh parsley, stems removed
1/2 cup chopped green onion
1/2 cup drained and coarsely chopped roasted red peppers
1/3 cup cubed ham
Methods/steps
Place 1/2 cup butter, 3 oz. cream cheese, the 4 oz. chopped ham, 1 tbsp. wine and white pepper to taste; process until smooth. Remove to small bowl, cover and chill.
In a blender, process another 1/2 cup butter, 3 oz. cream cheese, the parsley, green onion, 1 tbsp. of wine and white pepper to taste. Remove to small bowl, cover and chill.
Process remaining butter, cream cheese, the red peppers, remaining wine and pepper to taste until smooth; remove to small bowl, cover and chill.
Line a glass 2-quart bowl or glass 9-inch pie plate with plastic wrap; sprinkle in cubed ham; spread the ham mixture, spread the red pepper mixture, and top with a layer of the parsley mixture. Cover and chill overnight.
Display in serving plate; let sit at room temperature for an hour before serving.
Additional Tips
Make it a day ahead to let set, unmold about an hour before serving with crackers.
Ingredients
1 1/2 cups butter, divided use
3 (3 oz. each) pkg cream cheese
4 oz. smoked ham, coarsely chopped
3 tbsp. Madeira or Port, divided use
White pepper, ground, to taste
2 cups firmly packed fresh parsley, stems removed
1/2 cup chopped green onion
1/2 cup drained and coarsely chopped roasted red peppers
1/3 cup cubed ham
Methods/steps
Place 1/2 cup butter, 3 oz. cream cheese, the 4 oz. chopped ham, 1 tbsp. wine and white pepper to taste; process until smooth. Remove to small bowl, cover and chill.
In a blender, process another 1/2 cup butter, 3 oz. cream cheese, the parsley, green onion, 1 tbsp. of wine and white pepper to taste. Remove to small bowl, cover and chill.
Process remaining butter, cream cheese, the red peppers, remaining wine and pepper to taste until smooth; remove to small bowl, cover and chill.
Line a glass 2-quart bowl or glass 9-inch pie plate with plastic wrap; sprinkle in cubed ham; spread the ham mixture, spread the red pepper mixture, and top with a layer of the parsley mixture. Cover and chill overnight.
Display in serving plate; let sit at room temperature for an hour before serving.
Additional Tips
Make it a day ahead to let set, unmold about an hour before serving with crackers.
BAKIN MIX
You can be quick without being Bisquick. If you have a recipe that calls for baking mix, why not whip up a batch of your own blend? It's fast, simple and every bit as good.
Ingredients
6 cups flour
3 tbsp. sodium free baking powder
1 1/4 cups butter flavored Crisco shortening
Methods/steps
Stir flour and baking powder together. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Store in a container with tight fitting lid.
Ingredients
6 cups flour
3 tbsp. sodium free baking powder
1 1/4 cups butter flavored Crisco shortening
Methods/steps
Stir flour and baking powder together. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Store in a container with tight fitting lid.
QUICK SWEET & SOUR CHICKEN
Description
This is so fast to whip together. Serve it over rice with steamed broccoli - everyone loves it!
Ingredients
2 lbs. chicken pieces
1 package onion soup mix
1 jar apricot jam
1 container Russian Dressing
toasted sesame seeds (optional)
Directions
Wash and pat dry chicken. Arrange in a single layer in a 9 x 13" baking dish. Mix together remaining ingredients and pour over chicken. Bake approximately 1 hour at 375. Finally, sprinkle toasted sesame seeds over cooked chicken and enjoy!
Prep Time: 1 Hr
Cook Time: 1 Hr
Total Time: 2 Hr
Servings: 4
This is so fast to whip together. Serve it over rice with steamed broccoli - everyone loves it!
Ingredients
2 lbs. chicken pieces
1 package onion soup mix
1 jar apricot jam
1 container Russian Dressing
toasted sesame seeds (optional)
Directions
Wash and pat dry chicken. Arrange in a single layer in a 9 x 13" baking dish. Mix together remaining ingredients and pour over chicken. Bake approximately 1 hour at 375. Finally, sprinkle toasted sesame seeds over cooked chicken and enjoy!
Prep Time: 1 Hr
Cook Time: 1 Hr
Total Time: 2 Hr
Servings: 4
SYLVIA'S YUMMY SAUCY FRANKS
Description
Fast and easy dinner
Ingredients
1pkg of bun size Ballpark Franks(all beef)
1 Large onion (minced)
3 Table spoons of olive oil
1 Table spoons of garlic (minced)
1 large can of tomato sauce
1 can of tomato soup
1 box of Bow ties pasta
about 8 ounce's of water
oregano
Directions
Take a large sauce pan add oil and onion's cook on med heat. Take hot dog's cut four times the long way ,then take them and cut them fourths . Add to the onions. Cook for a few minutes till you see them curl up a little. About three minutes or so. Now add tomato sauce,tomato soup and use the water to clean the left overs in then can's and add that. Cover with oregano lots of it the whole top don't worry the more the better. Cook pasta ,drain and add pasta to the sauce . Sauce should cook for about twenty five minutes make sure you stir it. When it looks thicker add the pasta . Serve and enjoy!!
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings: 5
Fast and easy dinner
Ingredients
1pkg of bun size Ballpark Franks(all beef)
1 Large onion (minced)
3 Table spoons of olive oil
1 Table spoons of garlic (minced)
1 large can of tomato sauce
1 can of tomato soup
1 box of Bow ties pasta
about 8 ounce's of water
oregano
Directions
Take a large sauce pan add oil and onion's cook on med heat. Take hot dog's cut four times the long way ,then take them and cut them fourths . Add to the onions. Cook for a few minutes till you see them curl up a little. About three minutes or so. Now add tomato sauce,tomato soup and use the water to clean the left overs in then can's and add that. Cover with oregano lots of it the whole top don't worry the more the better. Cook pasta ,drain and add pasta to the sauce . Sauce should cook for about twenty five minutes make sure you stir it. When it looks thicker add the pasta . Serve and enjoy!!
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings: 5
BEEF STEW
Soup is good food, but stew can be even better when you're in the market for a hearty beef dish. A great way to warm up from a cold day, it's loaded with vegetables, potatoes and plenty of meat.
Ingredients
2 lb. beef roast
3-5 tbsp. butter
Fresh potatoes cubed or whole
Baby carrots, whole
Onions, cut into bite size pieces
1-2 tsp. butter
2 cups hot water
Dry onion soup mix
Methods/steps
If your crock-pot has a high browning setting, brown all sides of your meat, in 3-5 tbsp. butter. You can also use a large sauté pan on your stove top, being sure to scrape the pans dripping into the crock pot for best flavoring. When meat is golden to deep brown on all sides, add hot tap water to half way up your crock-pot. Leave crock-pot on high. In a sauté pan on your stovetop, add 1-2 tsp. of butter with onions and sauté until they're a deep golden brown, stirring often so they don’t burn. Pour the sautéed onions in the crock-pot and place pan back on the stovetop. Carefully pour hot tap water in the pan, stirring to get all the sticky onion leftovers off the bottom and sides, and then pour this watery mixture into your crock-pot. Add hot tap water to cover meat. Add your favorite seasonings. When making this meal, remember the meat will take longer to cook, add potatoes and carrots about half way through the cooking stage, so they don't get mushy. You may need to add hot tap water, to cover over the vegetables. This yummy dish takes a while if you want your meat to be tender, but it’s worth the wait.
Additional Tips
Ready in 12 hours
Ingredients
2 lb. beef roast
3-5 tbsp. butter
Fresh potatoes cubed or whole
Baby carrots, whole
Onions, cut into bite size pieces
1-2 tsp. butter
2 cups hot water
Dry onion soup mix
Methods/steps
If your crock-pot has a high browning setting, brown all sides of your meat, in 3-5 tbsp. butter. You can also use a large sauté pan on your stove top, being sure to scrape the pans dripping into the crock pot for best flavoring. When meat is golden to deep brown on all sides, add hot tap water to half way up your crock-pot. Leave crock-pot on high. In a sauté pan on your stovetop, add 1-2 tsp. of butter with onions and sauté until they're a deep golden brown, stirring often so they don’t burn. Pour the sautéed onions in the crock-pot and place pan back on the stovetop. Carefully pour hot tap water in the pan, stirring to get all the sticky onion leftovers off the bottom and sides, and then pour this watery mixture into your crock-pot. Add hot tap water to cover meat. Add your favorite seasonings. When making this meal, remember the meat will take longer to cook, add potatoes and carrots about half way through the cooking stage, so they don't get mushy. You may need to add hot tap water, to cover over the vegetables. This yummy dish takes a while if you want your meat to be tender, but it’s worth the wait.
Additional Tips
Ready in 12 hours
HOT ITALIAN HAM SUBS
“I got the idea for Hot Italian Ham Subs when I tried to duplicate a delicious deli sandwich I'd enjoyed while traveling,” says Leann Hillmer of Sylvan Grove, Kansas. Fresh tomato and basil add color and flavor to Leann's hearty recipe.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Broiled
TIME: Prep/Total Time: 20 min.
Ingredients:
* 1/2 cup olive oil
* 1/4 cup red wine vinegar
* 1 tablespoon Dijon mustard
* 1 teaspoon sugar
* 1/2 teaspoon pepper
* 1/2 teaspoon minced fresh basil
* 1/4 teaspoon salt
* 4 submarine buns, split
* 12 slices deli ham
* 12 slices tomato
* 12 slices part-skim mozzarella cheese
* 12 fresh basil leaves
* 4 slices sweet onion, halved
* 8 slices provolone cheese
Directions:
In a small bowl, whisk the first seven ingredients. Generously drizzle dressing over cut sides of buns.
On bun bottoms, layer the ham, tomato and mozzarella cheese. On bun tops, layer the basil leaves, onion and provolone cheese. Place on a baking sheet.
Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted. Place bun tops over bottoms; serve immediately. Yield: 4 servings.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Broiled
TIME: Prep/Total Time: 20 min.
Ingredients:
* 1/2 cup olive oil
* 1/4 cup red wine vinegar
* 1 tablespoon Dijon mustard
* 1 teaspoon sugar
* 1/2 teaspoon pepper
* 1/2 teaspoon minced fresh basil
* 1/4 teaspoon salt
* 4 submarine buns, split
* 12 slices deli ham
* 12 slices tomato
* 12 slices part-skim mozzarella cheese
* 12 fresh basil leaves
* 4 slices sweet onion, halved
* 8 slices provolone cheese
Directions:
In a small bowl, whisk the first seven ingredients. Generously drizzle dressing over cut sides of buns.
On bun bottoms, layer the ham, tomato and mozzarella cheese. On bun tops, layer the basil leaves, onion and provolone cheese. Place on a baking sheet.
Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted. Place bun tops over bottoms; serve immediately. Yield: 4 servings.
SAUSAGE & BEANS WITH RICE
This hearty casserole has a flavor combination that the whole family will love. “My husband, who is always suspicious of new dishes, loves this one. It's become a regular in our rotation.” -Beth Cholette of Penfield, New York
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 15 min. Bake: 25 min.
Ingredients:
* 2/3 cup chopped onion
* 1/2 cup chopped green pepper
* 1 teaspoon minced garlic
* 1 tablespoon vegetable oil
* 1 pound smoked sausage, cut into 1/4-inch slices
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (15-1/2 ounces) great northern beans, rinsed and drained
* 1 cup instant brown rice
* 1 cup vegetable broth
* 1/4 cup packed brown sugar
* 1/4 cup ketchup
* 3 tablespoons corn syrup
* 1 tablespoon Dijon mustard
Directions:
In a large skillet, saute the onion, green pepper and garlic in oil until onion is crisp-tender. Stir in the remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until liquid is absorbed and rice is tender. Yield: 6 servings.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 15 min. Bake: 25 min.
Ingredients:
* 2/3 cup chopped onion
* 1/2 cup chopped green pepper
* 1 teaspoon minced garlic
* 1 tablespoon vegetable oil
* 1 pound smoked sausage, cut into 1/4-inch slices
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (15-1/2 ounces) great northern beans, rinsed and drained
* 1 cup instant brown rice
* 1 cup vegetable broth
* 1/4 cup packed brown sugar
* 1/4 cup ketchup
* 3 tablespoons corn syrup
* 1 tablespoon Dijon mustard
Directions:
In a large skillet, saute the onion, green pepper and garlic in oil until onion is crisp-tender. Stir in the remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until liquid is absorbed and rice is tender. Yield: 6 servings.
PENNE CHICKEN
A rich sun-dried tomato sauce brings warm, new flavor to pasta, chicken, Portobello mushrooms and peas in this hearty and healthful meal-in-one. —Healthy Cooking Test Kitchen
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 25 min.
Ingredients:
* 1 cup water
* 1/4 cup white wine or reduced-sodium chicken broth
* 1 teaspoon reduced-sodium chicken bouillon granules
* 2 boneless skinless chicken breast halves (6 ounces each)
* 2 cups uncooked penne pasta
* 1 cup sliced baby portobello mushrooms
* 1 cup sun-dried tomatoes (not packed in oil), cut in half
* 3 tablespoons chopped shallots
* 1 tablespoon cornstarch
* 1/2 cup fat-free milk
* 1/4 cup tomato paste
* 1/2 teaspoon salt
* 1 cup (4 ounces) shredded Parmesan cheese
* 1 cup frozen peas, thawed
* 2 tablespoons minced fresh basil or 2 teaspoons dried basil
Directions:
In a large nonstick skillet, bring the water, wine and bouillon to a boil. Reduce heat; carefully add chicken. Cover and cook for 15 minutes or until a meat thermometer reads 170°. Meanwhile, in a large saucepan, cook pasta according to package directions.
Remove chicken from the pan, reserving the cooking liquid; set chicken aside to cool slightly. Add the mushrooms, tomatoes and shallots to the cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender.
Combine the cornstarch, milk, tomato paste and salt until smooth; stir into the pan until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Shred chicken with two forks; add to the sauce. Drain pasta; add to sauce. Add the cheese, peas and basil; cook and stir until heated through. Yield: 6 servings.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 25 min.
Ingredients:
* 1 cup water
* 1/4 cup white wine or reduced-sodium chicken broth
* 1 teaspoon reduced-sodium chicken bouillon granules
* 2 boneless skinless chicken breast halves (6 ounces each)
* 2 cups uncooked penne pasta
* 1 cup sliced baby portobello mushrooms
* 1 cup sun-dried tomatoes (not packed in oil), cut in half
* 3 tablespoons chopped shallots
* 1 tablespoon cornstarch
* 1/2 cup fat-free milk
* 1/4 cup tomato paste
* 1/2 teaspoon salt
* 1 cup (4 ounces) shredded Parmesan cheese
* 1 cup frozen peas, thawed
* 2 tablespoons minced fresh basil or 2 teaspoons dried basil
Directions:
In a large nonstick skillet, bring the water, wine and bouillon to a boil. Reduce heat; carefully add chicken. Cover and cook for 15 minutes or until a meat thermometer reads 170°. Meanwhile, in a large saucepan, cook pasta according to package directions.
Remove chicken from the pan, reserving the cooking liquid; set chicken aside to cool slightly. Add the mushrooms, tomatoes and shallots to the cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender.
Combine the cornstarch, milk, tomato paste and salt until smooth; stir into the pan until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Shred chicken with two forks; add to the sauce. Drain pasta; add to sauce. Add the cheese, peas and basil; cook and stir until heated through. Yield: 6 servings.
BEEF AND POTATO NACHO CASSEROLE
I created this recipe for my family a few years ago because we all love Mexican-style food. It was an instant success with them - and so easy to prepare for me!
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 1-1/4 hours + standing
Ingredients:
* 2 pounds lean ground beef
* 3/4 cup chopped onion, divided
* 1 envelope taco seasoning
* 1 can (8 ounces) tomato sauce
* 3/4 cup water
* 1 can (4 ounces) chopped green chilies, drained
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 package (24 ounces) frozen O'Brien potatoes, thawed
* 1 can (11 ounces) nacho cheese soup, undiluted
* 1/2 cup milk
* 1/4 cup chopped green pepper
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon sugar
* Paprika
Directions:
In a large skillet, cook beef and 1/2 cup onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce and water. Bring to boil; reduce heat and simmer for 1 minute.
Spread into a greased 13-in. x 9-in. baking dish. Top with the green chilies, beans and potatoes. In large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onions; pour over potatoes. Sprinkle with paprika.
Cover and bake at 350° for 1 hour. Uncover and bake for 15 minutes or until lightly browned. Let stand for 10 minutes before cutting into squares. Yield: 8 servings.
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 1-1/4 hours + standing
Ingredients:
* 2 pounds lean ground beef
* 3/4 cup chopped onion, divided
* 1 envelope taco seasoning
* 1 can (8 ounces) tomato sauce
* 3/4 cup water
* 1 can (4 ounces) chopped green chilies, drained
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 package (24 ounces) frozen O'Brien potatoes, thawed
* 1 can (11 ounces) nacho cheese soup, undiluted
* 1/2 cup milk
* 1/4 cup chopped green pepper
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon sugar
* Paprika
Directions:
In a large skillet, cook beef and 1/2 cup onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce and water. Bring to boil; reduce heat and simmer for 1 minute.
Spread into a greased 13-in. x 9-in. baking dish. Top with the green chilies, beans and potatoes. In large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onions; pour over potatoes. Sprinkle with paprika.
Cover and bake at 350° for 1 hour. Uncover and bake for 15 minutes or until lightly browned. Let stand for 10 minutes before cutting into squares. Yield: 8 servings.
CHEESEBURGER BISCUIT BAKE
Little ones are sure to gobble up this cheesy ground beef casserole shared by Kate Frasure, 12, and her mom, Joy. The team from Longmont, Colorado relies on refrigerated biscuits for the golden topping of this family favorite.
SERVINGS: 5
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
* 1 pound ground beef
* 1/4 cup chopped onion
* 1 can (8 ounces) tomato sauce
* 1/4 cup ketchup
* Dash pepper
* 2 cups (8 ounces) shredded cheddar cheese, divided
* 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup and pepper. Spoon half into a greased 8-in. square baking dish; sprinkle with half of the cheese. Repeat layers.
Place biscuits around edges of dish. Bake, uncovered, at 400° for 18-22 minutes or until the meat mixture is bubbly and biscuits are golden brown. Yield: 5 servings.
SERVINGS: 5
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
* 1 pound ground beef
* 1/4 cup chopped onion
* 1 can (8 ounces) tomato sauce
* 1/4 cup ketchup
* Dash pepper
* 2 cups (8 ounces) shredded cheddar cheese, divided
* 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, ketchup and pepper. Spoon half into a greased 8-in. square baking dish; sprinkle with half of the cheese. Repeat layers.
Place biscuits around edges of dish. Bake, uncovered, at 400° for 18-22 minutes or until the meat mixture is bubbly and biscuits are golden brown. Yield: 5 servings.
MARINATED BLUEFISH & SCALLION
Clean, delicate and simple, this bluefish is prepared with Asian influences. A combination of soy sauce, scallion and ginger root, serve this decadent dinner up with a side of rice or a baked potato.
Ingredients
1 lb. bluefish fillets
2 to 3 tbsp. soy sauce
2 tbsp. finely chopped scallion
1 tbsp. finely chopped ginger root
Methods/steps
Heat oven to 350 degrees. Place fillets in a lightly greased shallow 2-quart casserole dish. Sprinkle soy sauce over fillets; turn to coat. Marinate 20 minutes, turning after 10 minutes. Rub bluefish fillets with scallion and ginger. Bake for 30 minutes or until fish flakes when pierced with a fork.
Additional Tips
Ready in 50 min
Ingredients
1 lb. bluefish fillets
2 to 3 tbsp. soy sauce
2 tbsp. finely chopped scallion
1 tbsp. finely chopped ginger root
Methods/steps
Heat oven to 350 degrees. Place fillets in a lightly greased shallow 2-quart casserole dish. Sprinkle soy sauce over fillets; turn to coat. Marinate 20 minutes, turning after 10 minutes. Rub bluefish fillets with scallion and ginger. Bake for 30 minutes or until fish flakes when pierced with a fork.
Additional Tips
Ready in 50 min
IFTAR RAHEB
The last day of Ramadan is a big Holiday celebration. A great eggplant dish to celebrate the new moon.
Ingredients
3 oz. eggplants, washed
1 oz. tomatoes, washed, peeled and finely chopped
1 oz. green bell peppers, washed and finely chopped
1/2 cup onions, peeled, washed and finely chopped
Some parsley, washed and chopped
Some mint leaves, washed and chopped
1/2 clove of garlic, peeled, washed and chopped
Dash of salt
1 Lemon, juice
1/2 cup olive oil
Methods/steps
Grill the eggplant until done.
Chop it into small pieces and mix it with the remaining ingredients.
Top with a dash of olive oil.
Serve immediately.
Additional Tips
Holiday, Ramadan - Iftar
Ingredients
3 oz. eggplants, washed
1 oz. tomatoes, washed, peeled and finely chopped
1 oz. green bell peppers, washed and finely chopped
1/2 cup onions, peeled, washed and finely chopped
Some parsley, washed and chopped
Some mint leaves, washed and chopped
1/2 clove of garlic, peeled, washed and chopped
Dash of salt
1 Lemon, juice
1/2 cup olive oil
Methods/steps
Grill the eggplant until done.
Chop it into small pieces and mix it with the remaining ingredients.
Top with a dash of olive oil.
Serve immediately.
Additional Tips
Holiday, Ramadan - Iftar
SIMPLE BABAGANOUSH
If Middle Eastern food is your favorite fare, you'll fall for this simple babaganoush that goes perfect with a side of pita. Whip it good and dip it good. It's certain to satisfy.
Ingredients
4 medium eggplants
1 or 2 garlic cloves salt
Fresh mint chopped
Olive oil
Tahini
Methods/steps
Cut the eggplants in half. Sprinkle some salt on them, and let them rest for a while (this will help get rid of the bitter taste they have. If any dark liquid appears in the surface, rinse it, that's what tasted bitter). Put them in the oven (with peel and all) until they are well cooked (depending on the eggplant size, from 20 to 30 minutes). Let them cool, peel them off and put the eggplant in the blender, adding salt, garlic, and mint. Add only a little bit of olive
Ingredients
4 medium eggplants
1 or 2 garlic cloves salt
Fresh mint chopped
Olive oil
Tahini
Methods/steps
Cut the eggplants in half. Sprinkle some salt on them, and let them rest for a while (this will help get rid of the bitter taste they have. If any dark liquid appears in the surface, rinse it, that's what tasted bitter). Put them in the oven (with peel and all) until they are well cooked (depending on the eggplant size, from 20 to 30 minutes). Let them cool, peel them off and put the eggplant in the blender, adding salt, garlic, and mint. Add only a little bit of olive
MEX-TEX CHEESY-FRITOS
Description
Fritos chips with swiss cheese.
Ingredients
1 8 oz. bag of Fritos Chips
1 8 oz. can of cream of mushroom soup
1/2 cup of onions chopped fine
1 small can of mild enchilada peppers
1 16 oz. pack of grated Swiss cheese
2 tablespoons of cooking oil
Directions
Brown onions and peppers in 2 tablespoons of cooking oil. Next, add cream of mushroom soup and let simmer for 15 minutes. Line the bottom of medium glass casserole dish with chips and sprinkle cheese on top; then add soup mixture. Repeat this pattern and end with cheese. Throw the dish into oven and bake until cheese melts. Serve and enjoy!!!
Cook Time: 30 Min
Servings: 10
Fritos chips with swiss cheese.
Ingredients
1 8 oz. bag of Fritos Chips
1 8 oz. can of cream of mushroom soup
1/2 cup of onions chopped fine
1 small can of mild enchilada peppers
1 16 oz. pack of grated Swiss cheese
2 tablespoons of cooking oil
Directions
Brown onions and peppers in 2 tablespoons of cooking oil. Next, add cream of mushroom soup and let simmer for 15 minutes. Line the bottom of medium glass casserole dish with chips and sprinkle cheese on top; then add soup mixture. Repeat this pattern and end with cheese. Throw the dish into oven and bake until cheese melts. Serve and enjoy!!!
Cook Time: 30 Min
Servings: 10
SWISS GREEN BEAN CASSEROLE
Description
A green bean casserole that doesn't use mushroom soup or fried onions! It's a rich and tasty dish we always serve on the holidays.
Ingredients
4 cans french cut green beans
1 onion diced
1/4 cup flour
salt to taste
pepper to taste
1/4 cup sugar
1 16 oz container french onion dip
2 cups crushed cornflakes
1 stick butter plus 2 tbsp
8 oz swiss cheese
Directions
Melt butter in skillet, saute onion in the butter, then add flour to the butter mixture to make a rue. Add sugar, salt and pepper to the rue. When the rue is thickened add the french onion dip and mix throughly. Continue to cook until it is bubbly. Open and drain green beans and then add them to the rue mixture. Put the rue mixture in a casserole dish top with swiss cheese. Crush the cornflakes and then mix with 2 tbsp melted butter. Place the cornflake mixture over the swiss cheese. Bake in a preheated 350 degree oven for 30-45 minutes (until corn flakes are toasted, and cheese is bubbly).
Prep Time: 20 Min
Cook Time: 45 Min
Total Time: 1 Hr 5 Min
Servings: 6
A green bean casserole that doesn't use mushroom soup or fried onions! It's a rich and tasty dish we always serve on the holidays.
Ingredients
4 cans french cut green beans
1 onion diced
1/4 cup flour
salt to taste
pepper to taste
1/4 cup sugar
1 16 oz container french onion dip
2 cups crushed cornflakes
1 stick butter plus 2 tbsp
8 oz swiss cheese
Directions
Melt butter in skillet, saute onion in the butter, then add flour to the butter mixture to make a rue. Add sugar, salt and pepper to the rue. When the rue is thickened add the french onion dip and mix throughly. Continue to cook until it is bubbly. Open and drain green beans and then add them to the rue mixture. Put the rue mixture in a casserole dish top with swiss cheese. Crush the cornflakes and then mix with 2 tbsp melted butter. Place the cornflake mixture over the swiss cheese. Bake in a preheated 350 degree oven for 30-45 minutes (until corn flakes are toasted, and cheese is bubbly).
Prep Time: 20 Min
Cook Time: 45 Min
Total Time: 1 Hr 5 Min
Servings: 6
TOMATO-BASIL ANGEL HAIR
You don't need a wing or a prayer to enjoy this amazing yet easy angel hair dish. Drawing on the fresh flavors of tomato and basil, it's sure to satisfy without a whole lot of fuss.
Ingredients
3 cans stewed tomatoes
4 cloves garlic, sliced
1 small onion, diced
3 tbsp. olive oil
3-4 tbsp. fresh basil leaves, chopped
1 lb. angel hair pasta, cooked (reserve about 1 cup of the cooking water)
2 tbsp. Parmesan cheese
Methods/steps
Saut garlic and onion in olive oil. Add tomatoes and stir. Cook on medium heat for 10-15 minutes. Add pasta water and basil and cook for 2 minutes. Add angel hair and toss. Sprinkle with Parmesan cheese.
Additional Tips
Ready in 25 min 10 min prep
Ingredients
3 cans stewed tomatoes
4 cloves garlic, sliced
1 small onion, diced
3 tbsp. olive oil
3-4 tbsp. fresh basil leaves, chopped
1 lb. angel hair pasta, cooked (reserve about 1 cup of the cooking water)
2 tbsp. Parmesan cheese
Methods/steps
Saut garlic and onion in olive oil. Add tomatoes and stir. Cook on medium heat for 10-15 minutes. Add pasta water and basil and cook for 2 minutes. Add angel hair and toss. Sprinkle with Parmesan cheese.
Additional Tips
Ready in 25 min 10 min prep
SPAGHETTI A LA CALABRESE
When hunger strikes and your cupboard is bare, call this recipe in for back-up. You can always keep these simple ingredients on hand for a fast and satisfying meal.
Ingredients
1 (6 oz.) pkg. spaghetti
1/2 cup butter
2 tbsp. minced garlic
1 cup grated Romano cheese
Methods/steps
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Immediately place pasta in a large bowl and mix in butter, garlic and cheese. After butter has completely melted, serve.
Additional Tips
Prep Time 10 Min Cook Time 10 Min Ready In 20 Min
Ingredients
1 (6 oz.) pkg. spaghetti
1/2 cup butter
2 tbsp. minced garlic
1 cup grated Romano cheese
Methods/steps
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Immediately place pasta in a large bowl and mix in butter, garlic and cheese. After butter has completely melted, serve.
Additional Tips
Prep Time 10 Min Cook Time 10 Min Ready In 20 Min
PUMPKIN PIE SPECIAL
Description
This is a delicious pumpkin pie with good healthy ingredients.
Ingredients
1 frozen pie crust
15 oz unsweetened pumpkin
1 can sweetened condensed milk
1 egg
1 1/4 tsp cinnamon
1/2 tsp each ground ginger, nutmeg and salt
1/4 cup brown sugar
2 TBSP flour
2 TBSP margarine
1 cup walnuts
Directions
Heat oven to 425F degrees. Combine pumpkin, sweetened milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt. Mix well. Pour into crust and bake 15 minutes. Remove from oven and reduce heat to 350F. Combine sugar, flour, and remaining 1/2 tsp cinnamon, cut in margarine until crumbly. Stir in walnuts. Sprinkle the walnut mixture over pie and bake 40 minutes or until knife inserted comes out clean.
Servings: 6
This is a delicious pumpkin pie with good healthy ingredients.
Ingredients
1 frozen pie crust
15 oz unsweetened pumpkin
1 can sweetened condensed milk
1 egg
1 1/4 tsp cinnamon
1/2 tsp each ground ginger, nutmeg and salt
1/4 cup brown sugar
2 TBSP flour
2 TBSP margarine
1 cup walnuts
Directions
Heat oven to 425F degrees. Combine pumpkin, sweetened milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt. Mix well. Pour into crust and bake 15 minutes. Remove from oven and reduce heat to 350F. Combine sugar, flour, and remaining 1/2 tsp cinnamon, cut in margarine until crumbly. Stir in walnuts. Sprinkle the walnut mixture over pie and bake 40 minutes or until knife inserted comes out clean.
Servings: 6
APPLE CRUMBLE
Description
This is a new and easy twist on Apple Crisp!
Ingredients
8 med apples, peeled and cored
1 C Water
1 Box Cake Mix (yellow, white or spice)
1 Stick Butter, melted
1 TBS Cinnamon
1 Cup Brown Sugar
Directions
Preheat oven to 350 degrees. Lightly spray bottom of 9X13 pan. Slice apples into bottom of pan. Cover with 1C water. Set aside. In a medium bowl mix together with a fork: Cake Mix, Butter, Cinnamon and Brown Sugar until crumbled. Sprinkle crumb topping over the apples. Bake at 350 degrees, uncovered, 50 - 55 min until golden brown. (You may want to put a cookie sheet under the pan - it tends to bubble over.)
Cook Time: 55 Min
Servings: 12
This is a new and easy twist on Apple Crisp!
Ingredients
8 med apples, peeled and cored
1 C Water
1 Box Cake Mix (yellow, white or spice)
1 Stick Butter, melted
1 TBS Cinnamon
1 Cup Brown Sugar
Directions
Preheat oven to 350 degrees. Lightly spray bottom of 9X13 pan. Slice apples into bottom of pan. Cover with 1C water. Set aside. In a medium bowl mix together with a fork: Cake Mix, Butter, Cinnamon and Brown Sugar until crumbled. Sprinkle crumb topping over the apples. Bake at 350 degrees, uncovered, 50 - 55 min until golden brown. (You may want to put a cookie sheet under the pan - it tends to bubble over.)
Cook Time: 55 Min
Servings: 12
BACON-BROCCOLI RIGATONI
One bite of this rigatoni medley and you'll be bacon for more. The combination of bacon, broccoli and mozzarella blend together in this palate-pleasing pasta dish.
Ingredients
8 oz. (3 cups) uncooked dried rigatoni
8 slices bacon, cut into 1-inch pieces
2 cups broccoli florets
1/2 tsp. finely chopped fresh garlic
2 cups (8 oz.) mozzarella cheese, shredded
1/4 cup freshly grated Parmesan cheese
1/8 tsp. ground red pepper
1/4 cup chopped fresh parsley
Methods/steps
Cook rigatoni according to package directions. Drain; set aside. Meanwhile, in 10-inch skillet cook bacon over medium-high heat, stirring occasionally, until bacon is crisp (6 to 8 minutes). Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crisply tender (4 to 5 minutes). Add cooked rigatoni, mozzarella cheese, and Parmesan cheese and ground red pepper. Continue cooking, stirring occasionally, until cheese is melted (3 to 5 minutes). Sprinkle with parsley.
Ingredients
8 oz. (3 cups) uncooked dried rigatoni
8 slices bacon, cut into 1-inch pieces
2 cups broccoli florets
1/2 tsp. finely chopped fresh garlic
2 cups (8 oz.) mozzarella cheese, shredded
1/4 cup freshly grated Parmesan cheese
1/8 tsp. ground red pepper
1/4 cup chopped fresh parsley
Methods/steps
Cook rigatoni according to package directions. Drain; set aside. Meanwhile, in 10-inch skillet cook bacon over medium-high heat, stirring occasionally, until bacon is crisp (6 to 8 minutes). Reduce heat to medium. Add broccoli and garlic. Cook, stirring occasionally, until broccoli is crisply tender (4 to 5 minutes). Add cooked rigatoni, mozzarella cheese, and Parmesan cheese and ground red pepper. Continue cooking, stirring occasionally, until cheese is melted (3 to 5 minutes). Sprinkle with parsley.
SMOKY POTATO SKILLET
This dish is convenient because it uses packaged au gratin potatoes. You can alter the flavor by substituting a different mix, such as scalloped potatoes with sour cream and chives.—Sue Ross, Casa Grande, Arizona
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. Cook: 25 min.
Ingredients:
* 1 package (16 ounces) smoked sausage links, cut into 1-inch pieces
* 2 celery ribs, chopped
* 1 medium onion, chopped
* 1 tablespoon butter
* 2 cups hot water
* 2/3 cup milk
* 1 package (4.9 ounces) au gratin potatoes
Directions:
In a large skillet, saute the sausage, celery and onion in butter until vegetables are tender. Stir in the water, milk and contents of sauce mix from potatoes.
Bring to a boil. Stir in potatoes. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender, stirring once. Yield: 4-6 servings.
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. Cook: 25 min.
Ingredients:
* 1 package (16 ounces) smoked sausage links, cut into 1-inch pieces
* 2 celery ribs, chopped
* 1 medium onion, chopped
* 1 tablespoon butter
* 2 cups hot water
* 2/3 cup milk
* 1 package (4.9 ounces) au gratin potatoes
Directions:
In a large skillet, saute the sausage, celery and onion in butter until vegetables are tender. Stir in the water, milk and contents of sauce mix from potatoes.
Bring to a boil. Stir in potatoes. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender, stirring once. Yield: 4-6 servings.
REUBEN CASSEROLE
I always get compliments when I take this wonderful casserole to a potluck dinner.—Nita White, Cedar Springs, Michigan
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
* 1 can (14 ounces) sauerkraut, rinsed and well drained
* 1 cup Thousand Island salad dressing
* 1 pound thinly sliced deli corned beef, cut into strips
* 2 cups (8 ounces) shredded Swiss cheese
* 4 to 6 slices rye bread, buttered
Directions:
In a bowl, combine the sauerkraut and salad dressing; spread into a greased 13-in. x 9-in. baking dish. Top with corned beef and cheese.
Place bread, buttered side up, over top. Bake, uncovered, at 375° for 25-30 minutes or until heated through and bubbly. Yield: 4 servings.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
* 1 can (14 ounces) sauerkraut, rinsed and well drained
* 1 cup Thousand Island salad dressing
* 1 pound thinly sliced deli corned beef, cut into strips
* 2 cups (8 ounces) shredded Swiss cheese
* 4 to 6 slices rye bread, buttered
Directions:
In a bowl, combine the sauerkraut and salad dressing; spread into a greased 13-in. x 9-in. baking dish. Top with corned beef and cheese.
Place bread, buttered side up, over top. Bake, uncovered, at 375° for 25-30 minutes or until heated through and bubbly. Yield: 4 servings.
APPLE-RAISIN PORK CHOPS
When I was growing up, we couldn't afford to have meat very often, so it was a special evening when we had these tender chops. The apples, raisins and apple cider give this dish a sweet touch and a pretty appearance. —Shirley Joan Helfenbein, Lapeer, Michigan
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 25 min. Cook: 25 min.
Ingredients:
* 8 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
* 1 tablespoon canola oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups apple cider or juice
* 3 tablespoons spicy brown mustard
* 3 medium red apples, sliced
* 1/2 cup sliced green onions
* 1/4 cup raisins
* 1/4 cup dried currants
* 2 tablespoons cornstarch
* 1/4 cup cold water
Directions:
In a large skillet, brown pork chops in oil in batches on both sides. Sprinkle with salt and pepper. Return all chops to the skillet.
Combine cider and mustard; pour over meat. Bring to a boil; reduce heat. Cover and simmer for 13-18 minutes or until a meat thermometer reads 160° Remove chops to a serving platter; keep warm.
Add the apples, onions, raisins and currants to the skillet. Cover and cook over medium heat for 5-6 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 8 servings.
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 25 min. Cook: 25 min.
Ingredients:
* 8 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
* 1 tablespoon canola oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups apple cider or juice
* 3 tablespoons spicy brown mustard
* 3 medium red apples, sliced
* 1/2 cup sliced green onions
* 1/4 cup raisins
* 1/4 cup dried currants
* 2 tablespoons cornstarch
* 1/4 cup cold water
Directions:
In a large skillet, brown pork chops in oil in batches on both sides. Sprinkle with salt and pepper. Return all chops to the skillet.
Combine cider and mustard; pour over meat. Bring to a boil; reduce heat. Cover and simmer for 13-18 minutes or until a meat thermometer reads 160° Remove chops to a serving platter; keep warm.
Add the apples, onions, raisins and currants to the skillet. Cover and cook over medium heat for 5-6 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 8 servings.
CHEESY BEEF SPIRALS
"My mom shared this easy-to-assemble casserole years ago," recalls Brenda Marschall of Poplar Bluff, Missouri. "It's very good with garlic toast," she adds. Large shell macaroni or ziti noodles can be used instead of spiral pasta.
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 30 min.
Ingredients:
* 2 cups uncooked spiral pasta
* 2 pounds ground beef
* 2 small onions, chopped
* 1 garlic clove, minced
* 1 jar (26 ounces) spaghetti sauce
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 1/2 cup sour cream
* 1/2 pound process cheese (Velveeta), cubed
* 2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with process cheese and remaining pasta and meat sauce. Sprinkle with mozzarella cheese.
Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 8-10 servings.
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 30 min.
Ingredients:
* 2 cups uncooked spiral pasta
* 2 pounds ground beef
* 2 small onions, chopped
* 1 garlic clove, minced
* 1 jar (26 ounces) spaghetti sauce
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 1/2 cup sour cream
* 1/2 pound process cheese (Velveeta), cubed
* 2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with process cheese and remaining pasta and meat sauce. Sprinkle with mozzarella cheese.
Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 8-10 servings.
CHICKEN AND RICE DINNER
My family lines up seconds of this hearty main dish from my mother-in-law, Mary Lou Baumert—a great cook! In this easy tasty recipe, the chicken bakes to a beautiful golden brown.—Denise Baumert, Dalhart, Texas
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 15 min. Bake: 55 min.
Ingredients:
* 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
* 1/4 to 1/3 cup all-purpose flour
* 2 tablespoons canola oil
* 2-1/3 cups water
* 1-1/2 cups uncooked long grain rice
* 1 cup milk
* 1 teaspoon salt
* 1 teaspoon poultry seasoning
* 1/2 teaspoon pepper
* Minced fresh parsley
Directions:
Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat.
In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13-in. x 9-in. baking dish. Top with chicken.
Cover and bake at 350° for 55 minutes or until chicken juices run clear. Garnish with parsley. Yield: 6 servings.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 15 min. Bake: 55 min.
Ingredients:
* 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
* 1/4 to 1/3 cup all-purpose flour
* 2 tablespoons canola oil
* 2-1/3 cups water
* 1-1/2 cups uncooked long grain rice
* 1 cup milk
* 1 teaspoon salt
* 1 teaspoon poultry seasoning
* 1/2 teaspoon pepper
* Minced fresh parsley
Directions:
Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat.
In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13-in. x 9-in. baking dish. Top with chicken.
Cover and bake at 350° for 55 minutes or until chicken juices run clear. Garnish with parsley. Yield: 6 servings.
CROCK POT APPLE PORK LOIN
Description
A deliciously tender, juicy, and easy way to fix pork loin.
Ingredients
1 pork loin (2-3 pounds)
24-ounce jar unsweetened applesauce
3/4 cup brown sugar (1/2 cup if using sweetened applesauce)
1 Tablespoon cinnamon
Directions
Put the pork loin in the bottom of the crock pot. Top with applesauce, brown sugar, and sprinkle with cinnamon. Cook on low setting for 6-8 hours.
Prep Time: 10 Min
Cook Time: 8 Hr
Total Time: 8 Hr 10 Min
Servings: 8
A deliciously tender, juicy, and easy way to fix pork loin.
Ingredients
1 pork loin (2-3 pounds)
24-ounce jar unsweetened applesauce
3/4 cup brown sugar (1/2 cup if using sweetened applesauce)
1 Tablespoon cinnamon
Directions
Put the pork loin in the bottom of the crock pot. Top with applesauce, brown sugar, and sprinkle with cinnamon. Cook on low setting for 6-8 hours.
Prep Time: 10 Min
Cook Time: 8 Hr
Total Time: 8 Hr 10 Min
Servings: 8
APPLE NUT CRUNCH MUFFINS
Description
Light and fluffy with the hint of cinnamon and a crunchy topping.
Ingredients
1 1/2 Cup flour
1/2 cup dark brown sugar
big dash cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup oil
1 egg
1 cup chopped apple
optional 1/4 cup cinnamon chips
topping
1/2 cbrown sugar
1/2 c ghopped walnuts
Directions
Prep time 10 min Preheat oven to 400 degrees Chop apple Mix dry ingredients, including cinnamon chips (can be done the night before) mix milk, oil and egg, whip with fork, add to dry mix and add apples. Mix well, but do not beat (should be lumpy). Line muffin pans with muffin cups, or coat with non stick spray. Fill muffin cups with batter, sprinkle nut topping over the batter. Bake at 400 degrees 17 to 20 min makes 12 muffins. Check with toothpick, when it comes out clean and muffins are delicately browned
Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min
Servings: 12
Light and fluffy with the hint of cinnamon and a crunchy topping.
Ingredients
1 1/2 Cup flour
1/2 cup dark brown sugar
big dash cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup oil
1 egg
1 cup chopped apple
optional 1/4 cup cinnamon chips
topping
1/2 cbrown sugar
1/2 c ghopped walnuts
Directions
Prep time 10 min Preheat oven to 400 degrees Chop apple Mix dry ingredients, including cinnamon chips (can be done the night before) mix milk, oil and egg, whip with fork, add to dry mix and add apples. Mix well, but do not beat (should be lumpy). Line muffin pans with muffin cups, or coat with non stick spray. Fill muffin cups with batter, sprinkle nut topping over the batter. Bake at 400 degrees 17 to 20 min makes 12 muffins. Check with toothpick, when it comes out clean and muffins are delicately browned
Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min
Servings: 12
CARAMEL APPLE SALAD
Description
Quick, easy and tastes like a caramel apple without the stick!
Ingredients
1 8oz. frozen whipped topping, thawed
1 small box instant butterscotch pudding
1 8 oz. can crushed pineapple with juice
3 C. diced apples
1 C. chopped peanut topping
1 C. mini marshmallows
Directions
Mix cool whip, pudding, pineapple with juice. Add peeled and chopped apples, nuts and marshmallows and mix well. Keep in the refrigerator until ready to serve.
Prep Time: 20 Min
Servings: 4
Quick, easy and tastes like a caramel apple without the stick!
Ingredients
1 8oz. frozen whipped topping, thawed
1 small box instant butterscotch pudding
1 8 oz. can crushed pineapple with juice
3 C. diced apples
1 C. chopped peanut topping
1 C. mini marshmallows
Directions
Mix cool whip, pudding, pineapple with juice. Add peeled and chopped apples, nuts and marshmallows and mix well. Keep in the refrigerator until ready to serve.
Prep Time: 20 Min
Servings: 4
APPLE STUFFING
Description
Add zest to your traditional stuffing with apples & herbs. Great as side dish or stuff your turkey with it.
Ingredients
6-8 cooking apples, peeled, cored & cut into chunks
1 onion, coarsly chopped
2 Tbsp butter
1 tsp minced garlic
1/2 tsp black pepper
1/2 tsp salt
2 tsp Italian Seasonings
3 Tbsp brown sugar
1/2 cup apple sauce, or 1/4 cup apple juice
1 package Stuffing, prepared according to directons (Pettridge Farms- recommended)
*optional- substitute apple juice or cidar for 1/2 the liquid in stuffing
Directions
Melt butter in heavy skillet or pot. Add apples, onion, garlic, salt, pepper and Italian Seasonings. Cook on med low heat until apples & onions are fork tender. Add apple sauce & brown sugar, stirring carefully until brown sugar dissolves. Meanwhile, prepare stuffing according to package directions, substituting apple juice if desired. Combine apple mixture with stuffing, careful not to break up apples. Stuff turkey just prior to roasting, or transfer to baking dish and cover with foil. Bake 350 F. oven for 20 min. Remove foil bake 10-15 min longer until lightly crisp & browned.
Cook Time: 30 Min
Add zest to your traditional stuffing with apples & herbs. Great as side dish or stuff your turkey with it.
Ingredients
6-8 cooking apples, peeled, cored & cut into chunks
1 onion, coarsly chopped
2 Tbsp butter
1 tsp minced garlic
1/2 tsp black pepper
1/2 tsp salt
2 tsp Italian Seasonings
3 Tbsp brown sugar
1/2 cup apple sauce, or 1/4 cup apple juice
1 package Stuffing, prepared according to directons (Pettridge Farms- recommended)
*optional- substitute apple juice or cidar for 1/2 the liquid in stuffing
Directions
Melt butter in heavy skillet or pot. Add apples, onion, garlic, salt, pepper and Italian Seasonings. Cook on med low heat until apples & onions are fork tender. Add apple sauce & brown sugar, stirring carefully until brown sugar dissolves. Meanwhile, prepare stuffing according to package directions, substituting apple juice if desired. Combine apple mixture with stuffing, careful not to break up apples. Stuff turkey just prior to roasting, or transfer to baking dish and cover with foil. Bake 350 F. oven for 20 min. Remove foil bake 10-15 min longer until lightly crisp & browned.
Cook Time: 30 Min
APPLE DUMPLINGS
Description
Tasty, tender apples in a rich buttery sauce.
Ingredients
10 oz mountain dew
1 tsp vanilla
2 cup sugar
1 cup butter
2 cans crescent rolls
2 granny smith apples, peeled and cut into wedges
Directions
Preheat oven to 350F degrees. Rinse apple wedges. Wrap each wedge in a crescent and place into a cake pan. After you have rolled up all the apples and placed into the pan, grab a saucepan and put it onto the stove. Put in the butter, vanilla, and sugar. Cook over medium heat only until butter melts and sugar dissolves. DO NOT CARMELIZE! Once melted and dissolved, pour over apple dumplings. Sprinkle with cinnamon and then pour mountain dew over on top. Place in 350F degree oven for 30-35 minutes. Check, if turning golden, remove and cover with foil. Bake at 350F degrees for an additional 10 minutes. Remove from oven and place somewhere to cool for 10-15 minutes. Place in a bowl with some Vanilla Ice Cream and enjoy!!! Serves 8-10.
Tasty, tender apples in a rich buttery sauce.
Ingredients
10 oz mountain dew
1 tsp vanilla
2 cup sugar
1 cup butter
2 cans crescent rolls
2 granny smith apples, peeled and cut into wedges
Directions
Preheat oven to 350F degrees. Rinse apple wedges. Wrap each wedge in a crescent and place into a cake pan. After you have rolled up all the apples and placed into the pan, grab a saucepan and put it onto the stove. Put in the butter, vanilla, and sugar. Cook over medium heat only until butter melts and sugar dissolves. DO NOT CARMELIZE! Once melted and dissolved, pour over apple dumplings. Sprinkle with cinnamon and then pour mountain dew over on top. Place in 350F degree oven for 30-35 minutes. Check, if turning golden, remove and cover with foil. Bake at 350F degrees for an additional 10 minutes. Remove from oven and place somewhere to cool for 10-15 minutes. Place in a bowl with some Vanilla Ice Cream and enjoy!!! Serves 8-10.
BRAISED SHORT RIBS
When you're short on energy -- and ribs -- these braised babies are the answer to your dinner prayers. Break out this recipe and prepare yourself for the ultimate ribbing.
Ingredients
2 tbsp. olive oil
4 1/2 lb. beef short ribs
1 cup each chopped carrots, onion and celery
2 tbsp. minced garlic
1/4 cup honey
1/2 cup red wine vinegar
4 cups chicken broth
1 bottle dry red wine
1/2 cup red port wine
1 1/2 tbsp. chopped fresh thyme
1 bay leaf
3 tbsp. butter, room temperature
1 tbsp. all-purpose flour
Methods/steps
Preheat oven to 350 degrees. Heat oil in large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs on all sides. Return all ribs to pot. Add carrots, onion, celery and garlic; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes. Add vinegar; boil until most liquid is absorbed, about 8 minutes. Add broth, red wine, port, thyme and bay leaf; boil 5 minutes. Cover; transfer to oven. Bake until meat is falling off bones, about 2 hours. Remove ribs from pan and put pan liquid in saucepot; boil until slightly reduced. Add salt and pepper. Mix butter and flour in small bowl, then whisk into sauce. Boil until thick, about 3 minutes. Add ribs and serve.
Ingredients
2 tbsp. olive oil
4 1/2 lb. beef short ribs
1 cup each chopped carrots, onion and celery
2 tbsp. minced garlic
1/4 cup honey
1/2 cup red wine vinegar
4 cups chicken broth
1 bottle dry red wine
1/2 cup red port wine
1 1/2 tbsp. chopped fresh thyme
1 bay leaf
3 tbsp. butter, room temperature
1 tbsp. all-purpose flour
Methods/steps
Preheat oven to 350 degrees. Heat oil in large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs on all sides. Return all ribs to pot. Add carrots, onion, celery and garlic; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes. Add vinegar; boil until most liquid is absorbed, about 8 minutes. Add broth, red wine, port, thyme and bay leaf; boil 5 minutes. Cover; transfer to oven. Bake until meat is falling off bones, about 2 hours. Remove ribs from pan and put pan liquid in saucepot; boil until slightly reduced. Add salt and pepper. Mix butter and flour in small bowl, then whisk into sauce. Boil until thick, about 3 minutes. Add ribs and serve.
HAMBURGER AND SQUASH CASSEROLE
Description
The monterey Jack cheese is such a light cheese for this recipe, I used all the vegetables from my garden, A taste you would not expect..
Ingredients
1 1/2 lbs of hamburger
i chopped onion
1 chopped Green pepper
5 Yellow squash sliced
3 zucchini sliced
1 1/2 cups of shredded Monterey Jack cheese
Directions
Fry hamburger until done add Squash, Zucchini, Onions , green peppers saute until done, Pour mixture into casserole dish, Sprinkle grated Monterey Jack cheese on top, Put into the oven, Bake at 350 degree
Prep Time: 15 Min
Cook Time: 45 Min
Total Time: 1 Hr
Servings: 5
The monterey Jack cheese is such a light cheese for this recipe, I used all the vegetables from my garden, A taste you would not expect..
Ingredients
1 1/2 lbs of hamburger
i chopped onion
1 chopped Green pepper
5 Yellow squash sliced
3 zucchini sliced
1 1/2 cups of shredded Monterey Jack cheese
Directions
Fry hamburger until done add Squash, Zucchini, Onions , green peppers saute until done, Pour mixture into casserole dish, Sprinkle grated Monterey Jack cheese on top, Put into the oven, Bake at 350 degree
Prep Time: 15 Min
Cook Time: 45 Min
Total Time: 1 Hr
Servings: 5
CHICKEN PITAS
Description
This is quick and easy and everyone loves it!
Ingredients
4 boneless skinless chicken breast, cut into strips
4 slices provolone cheese,
4 tbsp. Ranch dressing Hidden Valley,
4 slices of pita bread,
1-16 oz. bag of frozen pepper and onion stir fry
Directions
In a skillet, brown chicken strips in 2 Tbsp. of olive oil. Next, add stir fry mixture until soft but still firm. While this is cooking, warm pita bread in microwave for 30 seconds with one slice of provolone on top of each piece. Top with chicken mixture and then with 1 Tbsp. of Ranch dressing and then fold up. Enjoy!
Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min
Servings: 4
This is quick and easy and everyone loves it!
Ingredients
4 boneless skinless chicken breast, cut into strips
4 slices provolone cheese,
4 tbsp. Ranch dressing Hidden Valley,
4 slices of pita bread,
1-16 oz. bag of frozen pepper and onion stir fry
Directions
In a skillet, brown chicken strips in 2 Tbsp. of olive oil. Next, add stir fry mixture until soft but still firm. While this is cooking, warm pita bread in microwave for 30 seconds with one slice of provolone on top of each piece. Top with chicken mixture and then with 1 Tbsp. of Ranch dressing and then fold up. Enjoy!
Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min
Servings: 4
DOUBLE FUDGE BROWNIES
These brownies are double trouble. They're already moist and chewy, but when topped with vanilla frosting they melt in your mouth. They'll satisfy any sweet tooth craving.
Ingredients
Brownies:
1 1/4 cup flour
1/4 cup cocoa
1 tsp. baking powder
1/2 tsp. salt
3 eggs
2 cups sugar
3/4 cup butter, melted
1 tsp. vanilla
1 cup chopped walnuts
Vanilla Icing:
1/3 cup butter
2 cup icing sugar
2 tbsp. milk
1/4 tsp. vanilla
Methods/steps
Stir together flour, cocoa, baking powder, salt and walnuts. Mix well. Set aside.In large bowl, combine eggs, sugar, butter and vanilla. Beat with wooden spoon until smooth. Stir in dry ingredients; mix well. Spread batter evenly in 13 X 9 inch pan. Bake in 350 degrees oven for about 25 minutes. Do not over bake. Brownies are ready when edges are just set and center is still soft. Cool on wire rack. Beat vanilla icing ingredients together. Spread on top of brownies. Cut into squares.
Ingredients
Brownies:
1 1/4 cup flour
1/4 cup cocoa
1 tsp. baking powder
1/2 tsp. salt
3 eggs
2 cups sugar
3/4 cup butter, melted
1 tsp. vanilla
1 cup chopped walnuts
Vanilla Icing:
1/3 cup butter
2 cup icing sugar
2 tbsp. milk
1/4 tsp. vanilla
Methods/steps
Stir together flour, cocoa, baking powder, salt and walnuts. Mix well. Set aside.In large bowl, combine eggs, sugar, butter and vanilla. Beat with wooden spoon until smooth. Stir in dry ingredients; mix well. Spread batter evenly in 13 X 9 inch pan. Bake in 350 degrees oven for about 25 minutes. Do not over bake. Brownies are ready when edges are just set and center is still soft. Cool on wire rack. Beat vanilla icing ingredients together. Spread on top of brownies. Cut into squares.
MINI PIZZAS
Ready for a pizza convenience? These mini pizzas are a slice of Italian heaven. They make a great afternoon snack for adults and kids alike and take no time at all.
Ingredients
1 red bell pepper, seeded and cut in strips
12 pieces mozzarella string cheese
8 small baked pizza crusts
1 cup pizza sauce
Methods/steps
Cut each red pepper strip crosswise into 1/2-inch pieces. Round corners on one end of each piece to make fingernails. Cut each string cheese stick in half crosswise. On rounded end of each piece cut out a 1/2 inch -square notch into which a pepper piece will fit to make a nail. Lay crusts slightly apart on 3 baking sheets, each 12x15 inch. Spread pizza sauce evenly over each crust. Lay 3 cheese fingers well apart on each crust: fit a red pepper nail onto each. Bake in a 450 degrees oven until cheese just begins to melt, about 8 minutes.
Additional Tips
Ready in 30 minutes
Ingredients
1 red bell pepper, seeded and cut in strips
12 pieces mozzarella string cheese
8 small baked pizza crusts
1 cup pizza sauce
Methods/steps
Cut each red pepper strip crosswise into 1/2-inch pieces. Round corners on one end of each piece to make fingernails. Cut each string cheese stick in half crosswise. On rounded end of each piece cut out a 1/2 inch -square notch into which a pepper piece will fit to make a nail. Lay crusts slightly apart on 3 baking sheets, each 12x15 inch. Spread pizza sauce evenly over each crust. Lay 3 cheese fingers well apart on each crust: fit a red pepper nail onto each. Bake in a 450 degrees oven until cheese just begins to melt, about 8 minutes.
Additional Tips
Ready in 30 minutes
RICE & BLACK-EYED PEAS
Black eyed peas aren't just a New Year's staple -- they're a year-round favorite. You won't need good luck to whip this decadent dish into shape. Simply follow the instructions for a palate-pleasing offering.
Ingredients
1/4 lb. bacon, sliced and diced
1/4 lb. breakfast sausage, crumbled
2 1/2 cups white onion, diced
3 tbsp. garlic, minced
1 cup celery stalks, peeled & diced
2 tbsp. paprika
1 12-oz. bottle beer
5 cups chicken stock
1 small ham bone
3 cups fresh black-eyed peas
2 tbsp. cornstarch
3 tbsp. water
2 lemons, juiced
Salt to taste
2 cups cooked white rice
Methods/steps
In a medium, heavy bottom saucepot, render bacon over medium heat. Add breakfast sausage and cook until almost done. Add onions and garlic and cook until slightly caramelized. Add celery and paprika and wilt; add beer, reduce by 1/2. Add chicken stock, ham bone, and fresh black-eyed peas. Boil. Dissolve cornstarch in water and mix well into peas. Simmer over “low” heat 1 1/2-2 hours until peas are fully cooked and liquid is reduced to just cover the peas. You may need to add a little additional chicken stock or water; season with lemon juice and salt. Remove ham bone or hock before using. Combine black-eyed peas with cooked rice. May be prepared up to two days in advance.
Additional Tips
Ready in 2 hours
Ingredients
1/4 lb. bacon, sliced and diced
1/4 lb. breakfast sausage, crumbled
2 1/2 cups white onion, diced
3 tbsp. garlic, minced
1 cup celery stalks, peeled & diced
2 tbsp. paprika
1 12-oz. bottle beer
5 cups chicken stock
1 small ham bone
3 cups fresh black-eyed peas
2 tbsp. cornstarch
3 tbsp. water
2 lemons, juiced
Salt to taste
2 cups cooked white rice
Methods/steps
In a medium, heavy bottom saucepot, render bacon over medium heat. Add breakfast sausage and cook until almost done. Add onions and garlic and cook until slightly caramelized. Add celery and paprika and wilt; add beer, reduce by 1/2. Add chicken stock, ham bone, and fresh black-eyed peas. Boil. Dissolve cornstarch in water and mix well into peas. Simmer over “low” heat 1 1/2-2 hours until peas are fully cooked and liquid is reduced to just cover the peas. You may need to add a little additional chicken stock or water; season with lemon juice and salt. Remove ham bone or hock before using. Combine black-eyed peas with cooked rice. May be prepared up to two days in advance.
Additional Tips
Ready in 2 hours
VEGETABLE PIZZA
Description
A light appetizer.
Ingredients
3 rolls of cresent roll dough
1 large tomato
1 spear of raw broccoli
1 head of cauliflower
1 8oz container of soft cream cheese
1 small bottle of ranch dressing
shredded cheddar cheese
(optinal) 1 cup chopped green onions
Directions
Pre-heat oven to 350F degrees. Unroll cresent rolls and place on cookie sheet in single layer. Pat together and bake for 25-30 minutes until light brown in color. While crust is baking, chop vegetables into bite size pieces, set aside. Mix cream cheese and ranch dressing together, set aside. Cool crust. Spread cream cheese mixture over crust, sprinkle raw vegatables and shredded cheese on top. Chill,cut into squares and serve.
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
A light appetizer.
Ingredients
3 rolls of cresent roll dough
1 large tomato
1 spear of raw broccoli
1 head of cauliflower
1 8oz container of soft cream cheese
1 small bottle of ranch dressing
shredded cheddar cheese
(optinal) 1 cup chopped green onions
Directions
Pre-heat oven to 350F degrees. Unroll cresent rolls and place on cookie sheet in single layer. Pat together and bake for 25-30 minutes until light brown in color. While crust is baking, chop vegetables into bite size pieces, set aside. Mix cream cheese and ranch dressing together, set aside. Cool crust. Spread cream cheese mixture over crust, sprinkle raw vegatables and shredded cheese on top. Chill,cut into squares and serve.
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
EGGPLANT AND GOAT CHEESE PIZZA
Description
A great way to jazz up pizza.
Ingredients
1/2 TBSP olive oil, more if needed
1 1/2 pound eggplant, cut into 1/4-inch thick slices
3/4 tsp salt
1 pound pizza dough
3 cloves garlic, minced
1/2 tsp freshly ground black pepper
6 ounces mild goat cheese, cut into 1/4inch slices
1/2 cup grated parmesan
Directions
Heat the oven to 450F degrees. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning until golden, about 10 minutes. Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant. Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle. Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top. Bake for 12 minutes. Put the slices of goat cheese on the pizza, sprinkle with the parmesan. Bake until the cheese begins to turn golden about 15 minutes.
A great way to jazz up pizza.
Ingredients
1/2 TBSP olive oil, more if needed
1 1/2 pound eggplant, cut into 1/4-inch thick slices
3/4 tsp salt
1 pound pizza dough
3 cloves garlic, minced
1/2 tsp freshly ground black pepper
6 ounces mild goat cheese, cut into 1/4inch slices
1/2 cup grated parmesan
Directions
Heat the oven to 450F degrees. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning until golden, about 10 minutes. Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant. Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle. Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top. Bake for 12 minutes. Put the slices of goat cheese on the pizza, sprinkle with the parmesan. Bake until the cheese begins to turn golden about 15 minutes.
CHICKEN FAJITA PIZZA
Description
Savory pizza with a taste of smoked swiss.
Ingredients
Pizza dough
2 Tbs Olive oil
1 lb boneless, skinless Chicken cut into strips
1 large Onion, cut in half, then into strips
1 cup Smoked swiss cheese, grated
1/2 cup grated mozzarella cheese
5 Tbs. grated Parmesan cheese
1 cup Marinara, pizza, or even Spaghetti sauce
seasoned salt to taste
1/4 tps crushed black pepper
1 garlic clove, minced
2 Tbs fresh chopped parsely
Garlic butter (melted butter combined w/ some extra minced garlic) for crust
Directions
Oven temp: 475 Directions: Add 2 Tbs Olive oil into large sauté pan, bring up to temp then add in onions and sauté for 5 minutes, add in minced garlic and 1 Tbs of the Chopped Parsley, chicken strips and seasonings, Cook until chicken is done, about 10-15 minutes. Stir in sauce and simmer 5/10 minutes. Turn off heat, stir in parmesan cheese. Prepare pizza dough for crust while chicken mixture cools. Once dough is spread to desired shape and thickness, brush whole thing, including edges, with garlic butter, reserving some for later. Place chicken mixture onto the crust, sprinkle evenly with mozzarella cheese, and then sprinkle on grated smoked swiss. Bake for 20/30 minutes. Take out of oven and brush outside edges of crust with remaining garlic butter mixture. Allow to cool for 10 minutes for easy slicing. Garnish with remaining chopped parsley and Enjoy!!
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Servings: 4
Savory pizza with a taste of smoked swiss.
Ingredients
Pizza dough
2 Tbs Olive oil
1 lb boneless, skinless Chicken cut into strips
1 large Onion, cut in half, then into strips
1 cup Smoked swiss cheese, grated
1/2 cup grated mozzarella cheese
5 Tbs. grated Parmesan cheese
1 cup Marinara, pizza, or even Spaghetti sauce
seasoned salt to taste
1/4 tps crushed black pepper
1 garlic clove, minced
2 Tbs fresh chopped parsely
Garlic butter (melted butter combined w/ some extra minced garlic) for crust
Directions
Oven temp: 475 Directions: Add 2 Tbs Olive oil into large sauté pan, bring up to temp then add in onions and sauté for 5 minutes, add in minced garlic and 1 Tbs of the Chopped Parsley, chicken strips and seasonings, Cook until chicken is done, about 10-15 minutes. Stir in sauce and simmer 5/10 minutes. Turn off heat, stir in parmesan cheese. Prepare pizza dough for crust while chicken mixture cools. Once dough is spread to desired shape and thickness, brush whole thing, including edges, with garlic butter, reserving some for later. Place chicken mixture onto the crust, sprinkle evenly with mozzarella cheese, and then sprinkle on grated smoked swiss. Bake for 20/30 minutes. Take out of oven and brush outside edges of crust with remaining garlic butter mixture. Allow to cool for 10 minutes for easy slicing. Garnish with remaining chopped parsley and Enjoy!!
Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Servings: 4
PENNE IN CASSEROLE
Here's a penne for your thoughts. This pasta casserole has all the necessary ingredients to make a great meal. Get your fix of Italian goodness tonight.
Ingredients
6 oz. dry penne
1 tbsp. olive oil
1/2 medium yellow onion, diced
1-2 cup sliced mushrooms
2-3 minced garlic cloves
1/3 lb. ground beef
2 tsp. dried basil
1 pinch dried thyme
2 tsp. dried parsley
2 tsp. dried oregano
1 dash black pepper
24 oz. garden style spaghetti sauce
2-3 cups mozzarella cheese or cheddar cheese, grated
Methods/steps
Cook penne according to pkg. directions until almost cooked. Preheat oven to 350 degrees. In a large skillet over medium heat, heat oil, then add onion, garlic and mushrooms; stir-fry until onion is translucent. Remove to a plate. Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano. Cook through; drain. Add onion mixture and spaghetti sauce to beef; cook on “low”, stirring occasionally, for 10-15 minute and stir in penne. Put mixture in a shallow dish (13x9x2 inch) and cover with shredded cheese. Bake for 30-45 minute and let stand 5 minute before serving.
Additional Tips
Ready in 1¼ hour
Ingredients
6 oz. dry penne
1 tbsp. olive oil
1/2 medium yellow onion, diced
1-2 cup sliced mushrooms
2-3 minced garlic cloves
1/3 lb. ground beef
2 tsp. dried basil
1 pinch dried thyme
2 tsp. dried parsley
2 tsp. dried oregano
1 dash black pepper
24 oz. garden style spaghetti sauce
2-3 cups mozzarella cheese or cheddar cheese, grated
Methods/steps
Cook penne according to pkg. directions until almost cooked. Preheat oven to 350 degrees. In a large skillet over medium heat, heat oil, then add onion, garlic and mushrooms; stir-fry until onion is translucent. Remove to a plate. Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano. Cook through; drain. Add onion mixture and spaghetti sauce to beef; cook on “low”, stirring occasionally, for 10-15 minute and stir in penne. Put mixture in a shallow dish (13x9x2 inch) and cover with shredded cheese. Bake for 30-45 minute and let stand 5 minute before serving.
Additional Tips
Ready in 1¼ hour
Thursday, September 3, 2009
YOUR APPOINTED TIME
Your Appointed Time
TODAY'S SCRIPTURE
"For the vision is yet for an appointed time…though it tarry, wait for it"
(Habakkuk 2:3 KJV)
TODAY'S WORD from Joel and Victoria
God has an appointed time to fulfill the visions, dreams, and desires in your heart. Just because it has taken a long time or because you've tried and failed, doesn't mean it's not going to happen. Don't give up on those dreams! Don't be complacent about pursuing what God has placed in your heart. Our God is a faithful God. No matter how long it's been, no matter how impossible things looks, if you'll stay in faith, your appointed time is coming.
Remember, every dream that's in your heart, every promise that has taken root, God put it in there. And not only that, but He has every intention of bringing it to pass. Hold on to that vision today by declaring, "My time is coming. God is working behind the scenes on my behalf. I will fulfill my destiny!" As you continue to hold on to that vision and speak life over your dreams, you'll see them begin to take shape. You'll see your faith grow, you'll see your hope strengthen, and you'll see yourself step into the destiny God has prepared for you!
A PRAYER FOR TODAY
"Father in heaven, I receive Your truth today. I receive Your promises today. I ask that You ignite my heart with Your holy fire so that I can pursue Your perfect plan for my life. Make my thoughts and words agreeable to Your will. In Jesus' Name. Amen."
TODAY'S SCRIPTURE
"For the vision is yet for an appointed time…though it tarry, wait for it"
(Habakkuk 2:3 KJV)
TODAY'S WORD from Joel and Victoria
God has an appointed time to fulfill the visions, dreams, and desires in your heart. Just because it has taken a long time or because you've tried and failed, doesn't mean it's not going to happen. Don't give up on those dreams! Don't be complacent about pursuing what God has placed in your heart. Our God is a faithful God. No matter how long it's been, no matter how impossible things looks, if you'll stay in faith, your appointed time is coming.
Remember, every dream that's in your heart, every promise that has taken root, God put it in there. And not only that, but He has every intention of bringing it to pass. Hold on to that vision today by declaring, "My time is coming. God is working behind the scenes on my behalf. I will fulfill my destiny!" As you continue to hold on to that vision and speak life over your dreams, you'll see them begin to take shape. You'll see your faith grow, you'll see your hope strengthen, and you'll see yourself step into the destiny God has prepared for you!
A PRAYER FOR TODAY
"Father in heaven, I receive Your truth today. I receive Your promises today. I ask that You ignite my heart with Your holy fire so that I can pursue Your perfect plan for my life. Make my thoughts and words agreeable to Your will. In Jesus' Name. Amen."
LORD, WHO MAY DWELL IN YOUR SANCTUARY?
LORD, who may dwell in your sanctuary?
LORD, who may dwell in your sanctuary?
Who may live on your holy hill?
He whose walk is blameless
and who does what is righteous,
who speaks the truth from his heart
and has no slander on his tongue,
Who does his neighbor no wrong and
casts no slur on his fellowman,
who despises a vile man
but honors those who fear the LORD,
Who keeps his oath even when it hurts,
who lends his money without usury
and does not accept a bribe against the innocent.
He who does these things
will never be shaken.
Psalm 5 NIV
__________________
No man hath seen God at any time. If we love one another, God dwelleth in us, and his love is perfected in us. Hereby know we that we dwell in him, and he in us, because he hath given us of his Spirit.
1 John 4:12,13 KJV
__________________
For God is not so unjust as to overlook your work and the love which you showed for his sake in serving the saints, as you still do.
Hebrews 6:10 RSV
__________________
We know that we have passed out of death into life, because we love the brethren. He who does not love abides in death. Little children, let us not love with word or with tongue, but in deed and truth. We will know by this that we are of the truth, and will [8]assure our heart before Him
1 John 3:14,18,19 NASB
__________________
Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith
that saves is faith in Him.
Through the Bible in a Year - Readings for August 30
August 30: John 8:21-47, 2 Chronicles 2:17-5:1, Malachi 1:1-2:9
Meditation 8/30 - 9/5 Walk in the Spirit: Galatians 5:13-18 KJV
Walk in the Spirit
For, brethren, ye have been called unto liberty; only use not liberty for an occasion to the flesh, but by love serve one another.
For all the law is fulfilled in one word, even in this; Thou shalt love thy neighbour as thyself.
But if ye bite and devour one another, take heed that ye be not consumed one of another.
This I say then, Walk in the Spirit, and ye shall not fulfil the lust of the flesh.
For the flesh lusteth against the Spirit, and the Spirit against the flesh: and these are contrary the one to the other: so that ye cannot do the things that ye would.
But if ye be led of the Spirit, ye are not under the law.
Galatians 5:13-18 (King James Version)
LORD, who may dwell in your sanctuary?
Who may live on your holy hill?
He whose walk is blameless
and who does what is righteous,
who speaks the truth from his heart
and has no slander on his tongue,
Who does his neighbor no wrong and
casts no slur on his fellowman,
who despises a vile man
but honors those who fear the LORD,
Who keeps his oath even when it hurts,
who lends his money without usury
and does not accept a bribe against the innocent.
He who does these things
will never be shaken.
Psalm 5 NIV
__________________
No man hath seen God at any time. If we love one another, God dwelleth in us, and his love is perfected in us. Hereby know we that we dwell in him, and he in us, because he hath given us of his Spirit.
1 John 4:12,13 KJV
__________________
For God is not so unjust as to overlook your work and the love which you showed for his sake in serving the saints, as you still do.
Hebrews 6:10 RSV
__________________
We know that we have passed out of death into life, because we love the brethren. He who does not love abides in death. Little children, let us not love with word or with tongue, but in deed and truth. We will know by this that we are of the truth, and will [8]assure our heart before Him
1 John 3:14,18,19 NASB
__________________
Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith
that saves is faith in Him.
Through the Bible in a Year - Readings for August 30
August 30: John 8:21-47, 2 Chronicles 2:17-5:1, Malachi 1:1-2:9
Meditation 8/30 - 9/5 Walk in the Spirit: Galatians 5:13-18 KJV
Walk in the Spirit
For, brethren, ye have been called unto liberty; only use not liberty for an occasion to the flesh, but by love serve one another.
For all the law is fulfilled in one word, even in this; Thou shalt love thy neighbour as thyself.
But if ye bite and devour one another, take heed that ye be not consumed one of another.
This I say then, Walk in the Spirit, and ye shall not fulfil the lust of the flesh.
For the flesh lusteth against the Spirit, and the Spirit against the flesh: and these are contrary the one to the other: so that ye cannot do the things that ye would.
But if ye be led of the Spirit, ye are not under the law.
Galatians 5:13-18 (King James Version)
LORD, WHO MAY DWELL IN YOUR SANCTUARY?
LORD, who may dwell in your sanctuary?
LORD, who may dwell in your sanctuary?
Who may live on your holy hill?
He whose walk is blameless
and who does what is righteous,
who speaks the truth from his heart
and has no slander on his tongue,
Who does his neighbor no wrong and
casts no slur on his fellowman,
who despises a vile man
but honors those who fear the LORD,
Who keeps his oath even when it hurts,
who lends his money without usury
and does not accept a bribe against the innocent.
He who does these things
will never be shaken.
Psalm 5 NIV
__________________
No man hath seen God at any time. If we love one another, God dwelleth in us, and his love is perfected in us. Hereby know we that we dwell in him, and he in us, because he hath given us of his Spirit.
1 John 4:12,13 KJV
__________________
For God is not so unjust as to overlook your work and the love which you showed for his sake in serving the saints, as you still do.
Hebrews 6:10 RSV
__________________
We know that we have passed out of death into life, because we love the brethren. He who does not love abides in death. Little children, let us not love with word or with tongue, but in deed and truth. We will know by this that we are of the truth, and will [8]assure our heart before Him
1 John 3:14,18,19 NASB
__________________
Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith
that saves is faith in Him.
Through the Bible in a Year - Readings for August 30
August 30: John 8:21-47, 2 Chronicles 2:17-5:1, Malachi 1:1-2:9
Meditation 8/30 - 9/5 Walk in the Spirit: Galatians 5:13-18 KJV
Walk in the Spirit
For, brethren, ye have been called unto liberty; only use not liberty for an occasion to the flesh, but by love serve one another.
For all the law is fulfilled in one word, even in this; Thou shalt love thy neighbour as thyself.
But if ye bite and devour one another, take heed that ye be not consumed one of another.
This I say then, Walk in the Spirit, and ye shall not fulfil the lust of the flesh.
For the flesh lusteth against the Spirit, and the Spirit against the flesh: and these are contrary the one to the other: so that ye cannot do the things that ye would.
But if ye be led of the Spirit, ye are not under the law.
Galatians 5:13-18 (King James Version)
LORD, who may dwell in your sanctuary?
Who may live on your holy hill?
He whose walk is blameless
and who does what is righteous,
who speaks the truth from his heart
and has no slander on his tongue,
Who does his neighbor no wrong and
casts no slur on his fellowman,
who despises a vile man
but honors those who fear the LORD,
Who keeps his oath even when it hurts,
who lends his money without usury
and does not accept a bribe against the innocent.
He who does these things
will never be shaken.
Psalm 5 NIV
__________________
No man hath seen God at any time. If we love one another, God dwelleth in us, and his love is perfected in us. Hereby know we that we dwell in him, and he in us, because he hath given us of his Spirit.
1 John 4:12,13 KJV
__________________
For God is not so unjust as to overlook your work and the love which you showed for his sake in serving the saints, as you still do.
Hebrews 6:10 RSV
__________________
We know that we have passed out of death into life, because we love the brethren. He who does not love abides in death. Little children, let us not love with word or with tongue, but in deed and truth. We will know by this that we are of the truth, and will [8]assure our heart before Him
1 John 3:14,18,19 NASB
__________________
Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith
that saves is faith in Him.
Through the Bible in a Year - Readings for August 30
August 30: John 8:21-47, 2 Chronicles 2:17-5:1, Malachi 1:1-2:9
Meditation 8/30 - 9/5 Walk in the Spirit: Galatians 5:13-18 KJV
Walk in the Spirit
For, brethren, ye have been called unto liberty; only use not liberty for an occasion to the flesh, but by love serve one another.
For all the law is fulfilled in one word, even in this; Thou shalt love thy neighbour as thyself.
But if ye bite and devour one another, take heed that ye be not consumed one of another.
This I say then, Walk in the Spirit, and ye shall not fulfil the lust of the flesh.
For the flesh lusteth against the Spirit, and the Spirit against the flesh: and these are contrary the one to the other: so that ye cannot do the things that ye would.
But if ye be led of the Spirit, ye are not under the law.
Galatians 5:13-18 (King James Version)
DWELLING TOGETHER IN UNITY
Dwelling together in unity
Behold, how good and how pleasant it is
for brethren to dwell together in unity!
It is like the precious ointment upon the head,
that ran down upon the beard, even Aaron's beard:
that went down to the skirts of his garments;
As the dew of Hermon, and as the dew that
descended upon the mountains of Zion:
for there the LORD commanded the blessing,
even life for evermore.
Psalm 133:1-3 KJV
__________________
Anyone who claims to be in the light but hates his brother is still in the darkness. Whoever loves his brother lives in the light, and there is nothing in him to make him stumble.
1 John 2:9,10 NIV
__________________
Rejoice, be made complete, be comforted, be like-minded, live in peace; and the God of love and peace will be with you.
2 Corinthians 13:11 NASB
__________________
We proclaim Jesus, admonishing and teaching everyone with all wisdom, so that we may present everyone perfect in Christ. To this end I labor, struggling with all his energy, which so powerfully works in me.
Colossians 1:28-29 NIV
__________________
Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith
that saves is faith in Him.
Through the Bible in a Year - Readings for August 31
August 31: John 8:48-59, 2 Chronicles 5:2-14, Malachi 2:10-16
Meditation 8/30 - 9/5 Walk in the Spirit: Galatians 5:13-18 NIV
Walk in the Spirit
You, my brothers, were called to be free. But do not use your freedom to indulge the sinful nature; rather, serve one another in love. The entire law is summed up in a single command: "Love your neighbor as yourself."[b] 15If you keep on biting and devouring each other, watch out or you will be destroyed by each other.
Life by the Spirit
So I say, live by the Spirit, and you will not gratify the desires of the sinful nature. For the sinful nature desires what is contrary to the Spirit, and the Spirit what is contrary to the sinful nature. They are in conflict with each other, so that you do not do what you want. But if you are led by the Spirit, you are not under law.
Galatians 5:13-18 NIV
Behold, how good and how pleasant it is
for brethren to dwell together in unity!
It is like the precious ointment upon the head,
that ran down upon the beard, even Aaron's beard:
that went down to the skirts of his garments;
As the dew of Hermon, and as the dew that
descended upon the mountains of Zion:
for there the LORD commanded the blessing,
even life for evermore.
Psalm 133:1-3 KJV
__________________
Anyone who claims to be in the light but hates his brother is still in the darkness. Whoever loves his brother lives in the light, and there is nothing in him to make him stumble.
1 John 2:9,10 NIV
__________________
Rejoice, be made complete, be comforted, be like-minded, live in peace; and the God of love and peace will be with you.
2 Corinthians 13:11 NASB
__________________
We proclaim Jesus, admonishing and teaching everyone with all wisdom, so that we may present everyone perfect in Christ. To this end I labor, struggling with all his energy, which so powerfully works in me.
Colossians 1:28-29 NIV
__________________
Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith
that saves is faith in Him.
Through the Bible in a Year - Readings for August 31
August 31: John 8:48-59, 2 Chronicles 5:2-14, Malachi 2:10-16
Meditation 8/30 - 9/5 Walk in the Spirit: Galatians 5:13-18 NIV
Walk in the Spirit
You, my brothers, were called to be free. But do not use your freedom to indulge the sinful nature; rather, serve one another in love. The entire law is summed up in a single command: "Love your neighbor as yourself."[b] 15If you keep on biting and devouring each other, watch out or you will be destroyed by each other.
Life by the Spirit
So I say, live by the Spirit, and you will not gratify the desires of the sinful nature. For the sinful nature desires what is contrary to the Spirit, and the Spirit what is contrary to the sinful nature. They are in conflict with each other, so that you do not do what you want. But if you are led by the Spirit, you are not under law.
Galatians 5:13-18 NIV
HOW DO I DEAL WITH MY FAMILY'S JOKES?
How Do I Deal With My Family's Jokes?
By Billy Graham, Tribune Media Services
Q: My family never had anything to do with religion, and they've always made fun of people who did. Well, recently I became a Christian, and now I'm the butt of their jokes. I feel so alone. I admit I don't like being an outcast from my own family. Have I done something wrong? - J.L.
A: No, you haven't done anything wrong - not in God's eyes. In fact, you've taken the wisest and most important step anyone can ever take, by giving your life to Jesus Christ.
The most important truth I can tell you is that God loves you and knows what you are going through. He is with you every moment of the day, and you will never be alone when you know Christ! Jesus' promise is true: "Surely I am with you always, to the very end of the age" (Matthew 28:20). Your family may laugh at you or even reject you, but you are now part of a new family - the family of God. Remember: Jesus knew what it was to be rejected by an unbelieving world. He said, "If the world hates you, keep in mind that it hated me first" (John 15:18).
Does this mean your family will always be like this? No, not necessarily. Just as God reached down and touched your heart, so He can do the same with your family. Pray for them, and ask God to break through the barriers of pride and sin they have erected and open their hearts to the truth of the Gospel.
Don't argue with them, however, or become defensive or combative; that will only make things worse. Instead, ask God to help you demonstrate the love of Christ to them. They may not believe your words (at least at first) - but they can't argue with the witness of a changed life.
========
Send your queries to "My Answer," c/o Billy Graham, Billy Graham Evangelistic Association, 1 Billy Graham Parkway, Charlotte, N.C., 28201; call 1-(877) 2-GRAHAM, or visit the Web site for the Billy Graham Evangelistic Association: www.billygraham.org.
By Billy Graham, Tribune Media Services
Q: My family never had anything to do with religion, and they've always made fun of people who did. Well, recently I became a Christian, and now I'm the butt of their jokes. I feel so alone. I admit I don't like being an outcast from my own family. Have I done something wrong? - J.L.
A: No, you haven't done anything wrong - not in God's eyes. In fact, you've taken the wisest and most important step anyone can ever take, by giving your life to Jesus Christ.
The most important truth I can tell you is that God loves you and knows what you are going through. He is with you every moment of the day, and you will never be alone when you know Christ! Jesus' promise is true: "Surely I am with you always, to the very end of the age" (Matthew 28:20). Your family may laugh at you or even reject you, but you are now part of a new family - the family of God. Remember: Jesus knew what it was to be rejected by an unbelieving world. He said, "If the world hates you, keep in mind that it hated me first" (John 15:18).
Does this mean your family will always be like this? No, not necessarily. Just as God reached down and touched your heart, so He can do the same with your family. Pray for them, and ask God to break through the barriers of pride and sin they have erected and open their hearts to the truth of the Gospel.
Don't argue with them, however, or become defensive or combative; that will only make things worse. Instead, ask God to help you demonstrate the love of Christ to them. They may not believe your words (at least at first) - but they can't argue with the witness of a changed life.
========
Send your queries to "My Answer," c/o Billy Graham, Billy Graham Evangelistic Association, 1 Billy Graham Parkway, Charlotte, N.C., 28201; call 1-(877) 2-GRAHAM, or visit the Web site for the Billy Graham Evangelistic Association: www.billygraham.org.
GARMENT OF PRAISE
Garment of Praise
TODAY'S SCRIPTURE
"Provide for those who grieve…a garment of praise instead of a spirit of despair. They will be called oaks of righteousness, a planting of the Lord for the display of His splendor"
(Isaiah 61:3, NIV)
TODAY'S WORD from Joel and Victoria
What are you wearing today? Not on your physical body, but what's covering your mind and emotions? Are you clothed with despair and disappointment? Are you wearing "heaviness"?
If you've recently gone through a hurtful or disappointing situation, the Bible says there is a time to grieve. It's important to go through that process and release the hurt to God. But the Bible also says that God wants to give you a garment of praise instead of a spirit of heaviness or despair. He wants to exchange your hurt for His healing. He wants to fill you with His peace and joy.
Are the garments of yesterday holding you back and weighing you down? Maybe it's time to exchange that heaviness for His garment of praise. Maybe it's time to release those heavy burdens. It's time to forgive those who have hurt you and begin to praise your way to victory! Just start right now by thanking Him for the life you have today. Thank Him for the opportunities today has to offer. Thank Him for the beautiful sunrise. When you wear that garment of praise, you'll stand strong and display His splendor all the days of your life!
A PRAYER FOR TODAY
"Heavenly Father, I humbly come to You asking that You take my old, heavy garments of despair and heaviness. Make me new today. Give me a garment of praise so that I can be a display of Your glory and splendor. In Jesus' Name. Amen."
TODAY'S SCRIPTURE
"Provide for those who grieve…a garment of praise instead of a spirit of despair. They will be called oaks of righteousness, a planting of the Lord for the display of His splendor"
(Isaiah 61:3, NIV)
TODAY'S WORD from Joel and Victoria
What are you wearing today? Not on your physical body, but what's covering your mind and emotions? Are you clothed with despair and disappointment? Are you wearing "heaviness"?
If you've recently gone through a hurtful or disappointing situation, the Bible says there is a time to grieve. It's important to go through that process and release the hurt to God. But the Bible also says that God wants to give you a garment of praise instead of a spirit of heaviness or despair. He wants to exchange your hurt for His healing. He wants to fill you with His peace and joy.
Are the garments of yesterday holding you back and weighing you down? Maybe it's time to exchange that heaviness for His garment of praise. Maybe it's time to release those heavy burdens. It's time to forgive those who have hurt you and begin to praise your way to victory! Just start right now by thanking Him for the life you have today. Thank Him for the opportunities today has to offer. Thank Him for the beautiful sunrise. When you wear that garment of praise, you'll stand strong and display His splendor all the days of your life!
A PRAYER FOR TODAY
"Heavenly Father, I humbly come to You asking that You take my old, heavy garments of despair and heaviness. Make me new today. Give me a garment of praise so that I can be a display of Your glory and splendor. In Jesus' Name. Amen."
SOUTHWESTERN STEAK AND PEPPERS
1. Ingredients
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon salt, or to taste
3/4 teaspoon coarsely ground pepper, plus more to taste
1 pound boneless top sirloin steak, trimmed of fat
1 clove garlic, halved
3 teaspoons canola oil or extra-virgin olive oil, divided
2 red bell peppers, thinly sliced
1 medium white onion, halved lengthwise and thinly sliced
2 cloves garlic, minced
1 teaspoon brown sugar
1/2 cup brewed coffee or prepared instant coffee
1/4 cup balsamic vinegar
4 cups watercress sprigs
Nutrition InfoPer Serving
Calories: 222 kcal
Carbohydrates: 11 g
Dietary Fiber: 2 g
Fat: 10 g
Protein: 21 g
Sugars: 6 g
About: Nutrition Info
2. Cooking Directions
Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.
Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest.
Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.
To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.
Yield: 4 servings
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon salt, or to taste
3/4 teaspoon coarsely ground pepper, plus more to taste
1 pound boneless top sirloin steak, trimmed of fat
1 clove garlic, halved
3 teaspoons canola oil or extra-virgin olive oil, divided
2 red bell peppers, thinly sliced
1 medium white onion, halved lengthwise and thinly sliced
2 cloves garlic, minced
1 teaspoon brown sugar
1/2 cup brewed coffee or prepared instant coffee
1/4 cup balsamic vinegar
4 cups watercress sprigs
Nutrition InfoPer Serving
Calories: 222 kcal
Carbohydrates: 11 g
Dietary Fiber: 2 g
Fat: 10 g
Protein: 21 g
Sugars: 6 g
About: Nutrition Info
2. Cooking Directions
Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.
Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest.
Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for 1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.
To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.
Yield: 4 servings
MEDITERRANEAN PORTOBELLO BURGER
1. Ingredients
1 clove garlic, minced
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 thick slices country-style sourdough bread, cut in half
1/2 cup sliced jarred roasted red peppers
1/2 cup chopped tomato
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted kalamata olives
1 tablespoon red-wine vinegar
1/2 teaspoon dried oregano
2 cups loosely packed mixed baby salad greens
Nutrition InfoPer Serving
Calories: 256 kcal
Carbohydrates: 29 g
Dietary Fiber: 3 g
Fat: 12 g
Protein: 10 g
Sugars: 4 g
About: Nutrition Info
2. Cooking Directions
Preheat grill to medium-high.
Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
Yield: 4 servings
1 clove garlic, minced
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 thick slices country-style sourdough bread, cut in half
1/2 cup sliced jarred roasted red peppers
1/2 cup chopped tomato
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted kalamata olives
1 tablespoon red-wine vinegar
1/2 teaspoon dried oregano
2 cups loosely packed mixed baby salad greens
Nutrition InfoPer Serving
Calories: 256 kcal
Carbohydrates: 29 g
Dietary Fiber: 3 g
Fat: 12 g
Protein: 10 g
Sugars: 4 g
About: Nutrition Info
2. Cooking Directions
Preheat grill to medium-high.
Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
Yield: 4 servings
BAKED COD CASSEROLE
1. Ingredients
2 tablespoons extra-virgin olive oil, divided
2 medium onions, very thinly sliced
1 cup dry white wine
4 (5 ounce) Pacific cod fillets
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups finely chopped whole-wheat country bread
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 cup finely shredded Gruyere or Swiss cheese
Nutrition InfoPer Serving
Calories: 401 kcal
Carbohydrates: 14 g
Dietary Fiber: 2 g
Fat: 17 g
Protein: 36 g
Sugars: 4 g
About: Nutrition Info
2. Cooking Directions
Preheat oven to 400 degrees F.
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
Toss the bread with the remaining 1 tablespoon oil, paprika and garlic powder in a small bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.
Yield: 4 servings
2 tablespoons extra-virgin olive oil, divided
2 medium onions, very thinly sliced
1 cup dry white wine
4 (5 ounce) Pacific cod fillets
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups finely chopped whole-wheat country bread
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 cup finely shredded Gruyere or Swiss cheese
Nutrition InfoPer Serving
Calories: 401 kcal
Carbohydrates: 14 g
Dietary Fiber: 2 g
Fat: 17 g
Protein: 36 g
Sugars: 4 g
About: Nutrition Info
2. Cooking Directions
Preheat oven to 400 degrees F.
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
Toss the bread with the remaining 1 tablespoon oil, paprika and garlic powder in a small bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.
Yield: 4 servings
CHICKEN STIR-FRY WRAPS
1. Ingredients
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 tablespoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with
1 tablespoon water
12 Boston lettuce leaves
Nutrition InfoPer Serving
Calories: 279 kcal
Carbohydrates: 10 g
Dietary Fiber: 2 g
Fat: 10 g
Protein: 35 g
Sugars: 4 g
About: Nutrition Info
2. Cooking Directions
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
Yield: 4 servings
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 tablespoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with
1 tablespoon water
12 Boston lettuce leaves
Nutrition InfoPer Serving
Calories: 279 kcal
Carbohydrates: 10 g
Dietary Fiber: 2 g
Fat: 10 g
Protein: 35 g
Sugars: 4 g
About: Nutrition Info
2. Cooking Directions
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
Yield: 4 servings
BARBECUED PULLED PORK
1. Ingredients
1(8 ounce) can reduced-sodium tomato sauce
1 (4 ounce) can chopped green chilies, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic
Nutrition InfoPer Serving
Calories: 211 kcal
Carbohydrates: 9 g
Dietary Fiber: 1 g
Fat: 6 g
Protein: 28 g
Sugars: 5 g
About: Nutrition Info
2. Cooking Directions
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Yield: 8 servings
1(8 ounce) can reduced-sodium tomato sauce
1 (4 ounce) can chopped green chilies, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic
Nutrition InfoPer Serving
Calories: 211 kcal
Carbohydrates: 9 g
Dietary Fiber: 1 g
Fat: 6 g
Protein: 28 g
Sugars: 5 g
About: Nutrition Info
2. Cooking Directions
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Yield: 8 servings
SHRIMP PAULISTA
1. Ingredients
2 pounds large shrimp, peeled and deveined
2 tablespoons lime juice
1/2 cup chopped fresh cilantro, divided
8 cloves garlic, minced, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon crushed red pepper, divided
2 tablespoons extra-virgin olive oil
Nutrition InfoPer Serving
Calories: 211 kcal
Carbohydrates: 3 g
Dietary Fiber: 0 g
Fat: 7 g
Protein: 31 g
Sugars: 0 g
About: Nutrition Info
2. Cooking Directions
Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.
Yield: 6 servings
2 pounds large shrimp, peeled and deveined
2 tablespoons lime juice
1/2 cup chopped fresh cilantro, divided
8 cloves garlic, minced, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon crushed red pepper, divided
2 tablespoons extra-virgin olive oil
Nutrition InfoPer Serving
Calories: 211 kcal
Carbohydrates: 3 g
Dietary Fiber: 0 g
Fat: 7 g
Protein: 31 g
Sugars: 0 g
About: Nutrition Info
2. Cooking Directions
Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.
Yield: 6 servings
SPAGHETTI WITH TOMATOES, BLACK OLIVES, GARLIC, AND FETA CHEESE
Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: Serves 4
Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft.
RECIPE INGREDIENTS
1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced
DIRECTIONS
In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
VARIATIONS
Spaghetti with Tomatoes, Black Olives, Garlic, and Mozzarella
Use 3/4 pound fresh mozzarella cheese, cut into 1/4-inch pieces, in place of the feta.
Spaghetti with Tomatoes, Olives, Garlic, Feta, and Fresh Herbs
Use 1/4 cup chopped fresh basil or 3 tablespoons mixed chopped fresh herbs, such as tarragon and chives, in place of the parsley.
Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: Serves 4
Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft.
RECIPE INGREDIENTS
1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced
DIRECTIONS
In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
VARIATIONS
Spaghetti with Tomatoes, Black Olives, Garlic, and Mozzarella
Use 3/4 pound fresh mozzarella cheese, cut into 1/4-inch pieces, in place of the feta.
Spaghetti with Tomatoes, Olives, Garlic, Feta, and Fresh Herbs
Use 1/4 cup chopped fresh basil or 3 tablespoons mixed chopped fresh herbs, such as tarragon and chives, in place of the parsley.
TOMATO AND MOZZARELLA TART
Tomato and Mozzarella Tart
Yield: Serves 6 to 8
Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes.
RECIPE INGREDIENTS
Unbleached all-purpose flour for work surface
1 box of frozen puff pastry, thawed in box in refrigerator overnight
1 large egg, beaten
2 ounces grated parmesan cheese (about 1 cup)
1 pound plum tomatoes (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices
Table salt
2 medium cloves of garlic, minced or pressed through garlic press (about 2 teaspoons)
2 tablespoons extra-virgin olive oil
Ground black pepper
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
2 tablespoons basil, fresh, shredded
DIRECTIONS
Adjust oven rack to lower-middle position and heat oven to 425 degrees F.
Dust work surface with flour and unfold both pieces puff pastry onto work surface. Form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees F; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees F.
While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
FORMING THE TART SHELL:
Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
With pizza wheel or knife, trim excess dough from corners.
Yield: Serves 6 to 8
Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes.
RECIPE INGREDIENTS
Unbleached all-purpose flour for work surface
1 box of frozen puff pastry, thawed in box in refrigerator overnight
1 large egg, beaten
2 ounces grated parmesan cheese (about 1 cup)
1 pound plum tomatoes (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices
Table salt
2 medium cloves of garlic, minced or pressed through garlic press (about 2 teaspoons)
2 tablespoons extra-virgin olive oil
Ground black pepper
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
2 tablespoons basil, fresh, shredded
DIRECTIONS
Adjust oven rack to lower-middle position and heat oven to 425 degrees F.
Dust work surface with flour and unfold both pieces puff pastry onto work surface. Form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees F; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees F.
While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
FORMING THE TART SHELL:
Brush egg along one edge of one sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight.
With pizza wheel or knife, cut 1-inch strip from long side of dough. Cut another 1-inch strip from same side.
Cut 1-inch strip from short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
Gently press long strips of dough onto each long edge of dough and brush with egg. Gently press short strips of dough onto each short edge and brush with egg.
With pizza wheel or knife, trim excess dough from corners.
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