Kitchen Vixen

Oatmeal White Chocolate Pecans Cookies

2006-08-29T04:06:00.001-07:00

Oatmeal White Chocolate Pecans Cookies

1/2 cup butter, softened
3/4 cup sugar
1/4 cup light brown sugar, lightly packed
1 large egg
1 tsp vanilla
1/2 tsp baking soda
1 cup flour
1 cup oatmeal
1 bar (4 ounces) white chocolate, broken into pieces
pecan pieces, as desired

Preheat oven to 375 F. Combine butter and the sugars in a large bowl. Add the egg and blend. Stir in the vanilla. Add baking soda, flour, and oatmeal. Stir until combined. Add the white chocolate pieces and pecan pieces. Drop by tablespoonfuls onto nonstick cookie sheet. Sprinkle with sugar. Bake for 9 to 10 minutes. Let set before removing from cookie sheet. Yield: about 1 dozen cookies

NO BAKE POUNDCAKE WITH FLUFFY WHIPPED CREAM

2006-08-29T04:05:00.004-07:00

NO BAKE POUNDCAKE WITH FLUFFY WHIPPED CREAM
MAKES: 12 SERVINGS

This is a round shaped cake with ice cream in the center of it and whipped cream as the icing, yummy.

16 oz pkg poundcake
2 pints strawberry ice cream
1 pint pistachio ice cream
green food coloring
1/4 cup shelled unsalted pistachio nuts, chopped
2 tbs rum
2 1/2 cups heavy cream
3 tbs sugar

Cut poundcake in half horizontally. Place cake pieces on surface with 1 long side of each touching. Invert 2 1/2 quart bowl over cake pieces. Trim edges. Let strawberry ice cream stand at room temp 10 min. Line 2 1/2 quart bowl with enough plastic to overhang. Spread strawberry ice cream in bottom and around sides of bowl. Cover with plastic wrap, freeze 1 hour. In another bowl, soften pistachio ice cream, tint with food coloring, stir in pistachio nuts. Remove wrap from strawberry ice cream, pack pistachio mixture into center. Brush cut sides of cake pieces with rum, place over ice cream. Cover with plastic wrap, freeze 4 hours. TO UNMOLD CAKE: Uncover, place chilled serving plate over it, invert. Remove plastic wrap. Return to freezer. Beat cream with sugar until stiff peaks form. Transfer whipped cream to pastry bag fitted with large star tip. Starting at bottom, pipe rosettes all around ice cream and cake. Freeze until ready to serve.Let stand at room temp to soften slightly before serving.*

Peanut Butter Cheesecake (Peanut Butter Lovers)

2006-08-29T04:05:00.003-07:00

Peanut Butter Cheesecake (Peanut Butter Lovers)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/2 stick butter
Peanut Butter Mixture:
1/2 cup peanut butter
2/3 cup powdered sugar
1/4 cup brown sugar
Cheese Filling:
16 ounces cream cheese
1 cup sugar
2 tablespoons lemon juice
2 teaspoons vanilla
2 large eggs

Crust: mix graham cracker crumbs with sugar, add melted butter and
press into 9-inch glass pie pan. Bake at 325° for 8 minutes.

Peanut butter mixture: using a fork, cut in powdered sugar with
peanut butter until balls form. Cut in brown sugar. Pour over crust.
Save 2 tablespoons for garnish.

Cheese filling: mix softened cream cheese with sugar, lemon juice,
vanilla and eggs. Beat 5 minutes. Pour over peanut butter mixture and
garnish with remaining peanut butter mixture. Bake at 350° until done
(approximately 35 minutes). Cool 3 hours.

White Fish and Mozzarella Carpaccio Salad

2006-08-29T04:05:00.001-07:00

White Fish and Mozzarella Carpaccio Salad

1 medium red onion
12 ounces seaweed-marinated sea bream (recipe follows), or any other sashimi-quality white fish
2 ounces mozzarella cheese
Salt and coarsely ground black pepper
Olive oil
Lemon juice

Cut the red onion into wafer-thin half-moon slices, and immerse in cold water for 5 to 10 minutes to remove any excess bitterness. Drain, pat dry and place on a serving plate.
Slice sea bream at an angle as thinly as you can manage (use your sharpest knife for this) and arrange the slices on top of the onion.
Place the mozzarella cheese on top, in the middle. Season to taste with salt and pepper, and drizzle over a little olive oil and fresh lemon juice.

Seaweed-Marinated Sea Bream:
12 ounces sashimi-quality piece of sea bream, or other white fish
1 teaspoon salt
2 pieces kombu (kelp) seaweed of a suitable size to cover the fish

Season both sides of the sea bream with the salt and leave for 1 hour. Wash away the salt andd wipe off excess water. Wash the seaweed lightly and wipe off excess water. Put the sea bream between two pieces of seaweed and wrap in plastic wrap. Refrigerate for half a day.
Makes 4 servings.

REUBEN WRAPS (WITH SPINACH & TURKEY)

2006-08-29T04:04:00.005-07:00

REUBEN WRAPS (WITH SPINACH & TURKEY)
MAKES: 4 SERVINGS

These wraps are good served with a bowl of tomato soup topped with a dollop of sour cream, diced cucumber, and chopped dill.

4 flour tortillas
4 tbs thousand island dressing
6 cups spinach
8 oz sliced turkey breast
4 oz thinly sliced Swiss cheese
4 cups coleslaw mix

Spread each tortilla with 1 tbs dressing. Top each with 1/4 the spinach, turkey, cheese and coleslaw mix. Roll up from side with fillings. Wrap each in plastic wrap and refrigerate 15 min. Cut diagonally in halves.*

WHITE BEAN DIP (WITH LEMON & ROSEMARY)

2006-08-29T04:04:00.003-07:00

WHITE BEAN DIP (WITH LEMON & ROSEMARY)
MAKES: 1 2/3 CUPS

This dip is good served with pita bread triangles.

Put 2 cups white beans, drained, in bowl of food processor with 3 cloves of garlic, and a pinch of salt. Turn the machine on and add 1/4 cup olive oil, process until the mixture is smooth. Place mixture in bowl and beat in 2 tsp minced rosemary, zest of 1 lemon, 1 tbs olive oil, and salt and pepper as needed. USE IMMEDIATELY.*

SPICY GINGERMEN COOKIES (WITH CINNAMON)

2006-08-29T04:04:00.001-07:00

SPICY GINGERMEN COOKIES (WITH CINNAMON)
MAKES: 2 DOZEN

What's better than a cup of coffee and some of these yummy gingermen cookies? Kids can have fun decorating them.

In bowl, whisk together 1 1/2 cups flour, 1/2 tsp baking powder, 1/8 tsp salt, 1 tbs ginger, 2 tsp unsweetened cocoa powder, 1/2 tsp each cinnamon and white pepper. In second bowl, beat 1 stick unsalted butter and 3/4 cup sugar until smooth. Beat in 1 egg and 3/4 tsp vanilla, beat in flour mixture until combined. Roll half of dough 1/4 inch thick. Cut shapes with cutter. Repeat with second half of dough. Gather scraps, re-roll cut out a total of 24 cookies. Refrigerate 4 hours. Place on ungreased baking sheets. Bake at 350° for 12 min. Cool. ICING: Blend 1 cup confectioners sugar, 1 tbs lemon juice, and 1/2 tsp vanilla until good piping consistency. Outline cooled cookies. YOU CAN ADD CANDIES FOR EYES, NOSE, MOUTH OR BUTTONS TO DECORATE GINGERMEN.*

Creamy Tomato chicken LASAGNE

2006-08-29T04:02:00.000-07:00

Creamy Tomato chicken LASAGNE
Recipe can be made a day ahead

1 tablespoon olive oil
1 clove garlic, crushed
1 onion, chopped
2 bacon Strips , chopped
2 lbs minced chicken
2 x 28ozs cans chopped Tomatoes
1 tsp basil
Lasagne sheets (as many as required for your dish)
1/2 CUP grated Parmesan cheese

Cheese sauce
2 ozs butter
3 tablespoons plain flour
2-1/2 CUPS milk
1 cup Yoghurt
1/4 teaspoon ground nutmeg
½ CUP grated Parmesan cheese

Heat oil in large pan, add Onion, bacon and Garlic and cook until onion is soft. Add chicken, cook-, stirring, until changed in colour. Stir in Tomatoes and basil, Simmer, uncovered, stirring occasionally about 1 hour or until the mixture is thick.

Cheese sauce
Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually stir in combined milk and Yoghurt, Stir over heat until mixture boils and thickens slightly. Remove from heat, stir in nutmeg and cheese.

Place Lasagne sheets over base of oiled, large Lasagne dish,
Top with half the mince mixture and 1 cup of the cheese sauce. Repeat layers, then top with remaining pasta sheets and cheese sauce; sprinkle top with cheese. Bake, uncovered, in 350ºF oven 40 minutes or until top is browned and pasta is tender.
SERVES 8

Snow Peas and Pepper Salad

2006-08-26T08:26:00.003-07:00

Snow Peas and Pepper Salad

1/2 pound snow peas
2 tbsp. toasted sesame seeds
2 clove garlic, mashed
2 tbsps. corn oil
2 tsps. sesame oil
2 tbsps. white wine vinegar
2 large red bell pepper, seeded, cut into strips

Remove tips and strings from peas and cut in half. In salad bowl, combine garlic, oils, and vinegar and mix thoroughly. Add snow peas and bell pepper strips. Season with ground pepper. Prior to serving, toss in sesame seeds.
Serves 4.

Papaya and Avocado Salad

2006-08-26T08:26:00.001-07:00

Papaya and Avocado Salad

1 papaya, pared, cubed
1 avocado, pared, cubed
1 14 oz. can hearts of palm, drained, cut in bite-sized pieces
1 tomato, cut in 1/16 ths
3 tbsps. fresh lemon juice
1/4 tsp. salt
1/8 tsp. each coriander, allspice, and white pepper
watercress for greenery

Toss all except watercress and refrigerate covered for an hour or two. Serve on watercress on chilled plates. Cantaloupe is an economical and tasty substitute for papaya.

FRESH SUMMER SPRING ROLLS (WITH CUCUMBER)

2006-08-26T08:23:00.002-07:00

FRESH SUMMER SPRING ROLLS (WITH CUCUMBER)
MAKES: 36 ROLLS

1/2 cup seasoned rice vinegar
1/4 cup Asian fish sauce
2 tbs brown sugar
1 garlic clove, chopped
1/2 tsp crushed red pepper flakes
3 oz vermicelli cellophane noodles
1/2 pound cooked shrimp, halved horizontally
1/2 mango, cut into julienne strips
1/2 cucumber, cut into julienne strips
3/4 cup mint leaves
3/4 cup cilantro leaves
1 bunch chives, snipped into pieces
36 triangular or round rice paper wrappers

Combine first 5 ingredients in saucepan. Bring to simmer and cook until sugar dissolves. Transfer to a bowl and cool to room temp for dipping sauce. Bring saucepan of water to boil, add salt. Add noodles and cook 40 seconds. Drain. Toss with 2 tbs dipping sauce and snip into pieces. TO ASSEMBLE ROLLS: Place noodles, shrimp, mango, cucumber, mint, cilantro, and chives in separate bowls. Soak wrappers in a bowl of warm water 30 seconds. Remove each wrapper from water. Arrange flat on work surface. Mound a small amount of noodles, a couple pieces of mango, and cucumber and some mint and cilantro, place on wrappers. Fold wrapper over and begin rolling until filling is enclosed. When 2 inches from end of wrapper, then top middle of roll with shrimp and 2 chives, continue to roll wrapper until enclosed completely. Arrange rolls on platter. SERVE WITH DIPPING SAUCE ON SIDE. Makes 36 rolls.*

Double Chocolate Mint Chip Cookies

2006-08-26T08:23:00.001-07:00

Double Chocolate Mint Chip Cookies

1 pkg (10 ounces) mint flavored semisweet
chocolate morsels, divided
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/2 tsp vanilla
1 egg
3/4 tsp baking soda
1 1/4 to 1 1/2 cups flour (add more for a cakelike cookies)

Preheat oven to 375 F. Melt 3/4 cup of the morsels and stir until smooth. This should take about 60 seconds in the mocrowave. Cool to room temperature. Add the butter, both sugars, vanilla, egg, and the baking soda. Stir in the flour until well blended. Stir in remaining morsels. Drop by tablespoonfuls onto nonstick baking sheet. Bake for 9 to 10 minutes. Allow to set before removing from cookie sheet. Yield: about 12 large cookies

LAZY LASAGNA (WITH BROCCOLI & BASIL)

2006-08-25T05:55:00.001-07:00

LAZY LASAGNA (WITH BROCCOLI & BASIL)
MAKES: 4 SERVINGS

8 oven ready lasagna noodles
1 pound ground beef
1 bell pepper, cut into strips
3 cups broccoli florets
26 oz jar marinara sauce
1 cup ricotta cheese
1 cup shredded cheese blend

Soak noodles in hot water to cover 8 min. or until softened. Heat a skillet, add beef and bell pepper, cook until meat is no longer pink. Add 1/2 cup water and broccoli, reduce heat, cover and simmer 3 min. or until broccoli is tender. Stir in marinara sauce, reduce heat. Take noodles from water, tear in half lengthwise and add to skillet. Stir to mix. Dot with spoonfuls of ricotta cheese, sprinkle with cheese blend. Cover and simmer 8 min. or until cheese melts. Remove from heat. GARNISH WITH SHREDDED BASIL LEAVES. Serve from skillet.*

Blueberry-Banana Bread

2006-08-24T10:09:00.000-07:00

Blueberry-Banana Bread
Get two fruits in one great-tasting quick bread. Savor this sweet, tempting bread all by yourself, or give it as a gift during the holidays.

2 cups Original Bisquick® mix
3/4 cup quick-cooking oats
2/3 cup sugar
1 cup mashed very ripe banana (2 medium)
1/4 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries

1 . Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.
2 . Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
3 . Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

High Altitude (3500-6500 ft)
Heat oven to 375ºF. Decrease Bisquick® to 1 3/4 cups, sugar to 1/2 cup and bananas to 2/3 cup. Stir 1/3 cup Gold Medal® all-purpose flour into Bisquick®. Increase milk to 1/3 cup and eggs to 3.

Chunky Shrimp Dip

2006-08-11T07:17:00.000-07:00

Chunky Shrimp Dip

3/4 lb. medium cooked shrimp
3 drops hot sauce
1/4 cup Dr. pepper
8 ozs. cream cheese, softened
2 tsps. lemon juice
3 tbsps. mayonnaise
1/8 tsp. onion salt
1 tsp. Worcestershire sauce
dash garlic powder

Peel and devein shrimp. Combine 1/2 of the shrimp and all the remaining ingredients in blender or electric mixer; blend until fluffy and smooth. Coarsely chop remaining shrimp and fold into mixture in a large bowl. Refrigerate dip and serve chilled

Fresh Strawberry, Onion and Habanero Pepper Salsa

2006-08-11T07:16:00.000-07:00

Fresh Strawberry, Onion and Habanero Pepper Salsa

1 T. butter
1 habanero chili pepper, peeled, seeded, minced
1 clove garlic, minced
1/2 C. stemmed, small-diced strawberries
1/4 C. small-diced onion, (preferably Maui onion)
juice of 1-2 limes (depending on how juicy they are, for preferred
consistency)
1 T. finely chopped cilantro leaves
salt and freshly cracked white pepper, to taste

In small skillet in butter, over low heat, sauté pepper and garlic until
tender; cool. Toss all ingredients in a mixing bowl and season to taste
with salt and pepper. Makes 1 Cup.

Fresh Strawberry and Charred Onion Salsa

2006-08-11T07:15:00.000-07:00

Fresh Strawberry and Charred Onion Salsa

1 small onion (preferably torpedo onion, or substitute small red onion)
1 T. olive oil
salt and freshly cracked black pepper
1/2 tsp. coriander seeds
1/2 tsp. cumin seeds
1/3 C. stemmed, copped strawberries
1 tsp. chopped fresh oregano
2 tsp. Muscatel wine vinegar (if not available, substitute sweet wine
vinegar, such as sherry vinegar)

To char onion, peel and slice into 1/4 inch thick rings; rub with olive
oil, season to taste with salt and pepper. Place on hot grill until
browned; let cool and chop. Use 1/4 C. chopped onion for this recipe.
Roast coriander seeds (see note) and coarsely grind with mortar and
pestle; roast cumin seeds (see note) and grind finely with mortar and
pestle.
Toss all ingredients in a mixing bowl; season to taste with salt and
pepper. Makes 1 Cup.

NOTE:
Dry-roast coriander seeds in small saucepan over high heat for about 2-3
minutes or until aroma is released, being careful not to burn. Coarsely
grind with mortar and pestle and set aside. Separately roast cumin seeds
in small saucepan over high heat for about 1-2 minutes or until aroma is
released, being careful not to burn. Grind finely with mortar and
pestle. The reason for separate roasting and grinding: to end up with
coarsely ground coriander and finely ground cumin. Both seeds should be
easily obtained in the spice section or your grocer.

Fresh Strawberry and Balsamic Salsa

2006-08-11T07:14:00.000-07:00

Fresh Strawberry and Balsamic Salsa

1 large shallot, peeled, quartered
1 C. fresh strawberries (whole or halved small, wild strawberries, if
available; roughly chopped, if larger)
1 tsp. finely minced mint leaves,
1 T. lightly chopped fresh rosemary
1 1/2 T. aged balsamic vinegar
salt and freshly ground black pepper, to taste

Heat oven to 350 ºF.
In nonstick pan, roast shallot until soft and caramelized. Remove from
pan and chop finely. In a medium mixing bowl, toss all ingredients;
drizzle with aged balsamic vinegar. Let sit for 5-10 minutes to absorb
all flavors. Season to taste with salt and pepper. Makes 1 Cup.

Pears in a Pod

2006-08-11T07:13:00.000-07:00

Pears in a Pod

4 stalks of celery, cleaned and cut into 3” long pieces
1 1/2-cup creamy peanut butter
2 pears, cored and cut into chunks

Spread the peanut butter into the center of the celery pieces. Place the pear chunks onto of the peanut butter.
Serve on a plate and enjoy.

Apricot Dijon Pork Salad

2006-08-02T09:00:00.000-07:00

Apricot Dijon Pork Salad

1 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons Dijon style mustard
1 teaspoon ground ginger
1 pound pork tenderloin
1 10 ounce package mixed salad greens
1 15 ounce can apricot halves, drained, sliced
1/2 cup dried tart cherries, or dried cranberries
1/4 cup crumbled blue cheese
8 green onions, cut into 1/2 inch pieces
1/4 cup toasted pecan pieces*

Combine apricot preserves, vinegar, mustard and ginger in small bowl. Reserve 3/4 cup for salad dressing. Butterfly pork tenderloin; cut almost in half, but not quite through, horizontally; open and lay flat. Grill or broil tenderloin 4 to 6 inches from heat source for 5 to 6 minutes per side. Brush with remaining apricot mixture during last 2 minutes on each side. Move tenderloin to cutting board. Meanwhile, combine greens, canned apricots, cherries, cheese, pecans and onions. Divide mixture among 4 plates. Slice tenderloin into 1/2 inch pieces. Arrange on top of greens mixture on each plate; drizzle with reserved apricot mixture just before serving.
To toast pecans, place pecan halves in shallow baking pan in a 350 degrees oven for about 10 minutes. Let cool, chop coarsely.
Makes 4 servings.

More kitchen stuff

2006-08-02T08:58:00.000-07:00

More casserole and roasting pans

Fried Dutch Sausages

2006-08-01T14:01:00.000-07:00

Fried Dutch Sausages

2 lbs. Dutch pork or smoked beef sausages (or any other sausages)
1 /2 cup flour
1 cup bread crumbs
1 tablespoon butter or drippings
2 eggs

Salt the sausages, dip in a mixture of white of egg, flour and bread crumbs. Fry
slowly to a nice brown crisp color. with sauerkraut.

Dutch Sausage and Gravy

2006-08-01T14:00:00.002-07:00

Dutch Sausage and Gravy

2 lbs. Dutch pork or smoked beef sausages (or other sausages)
1 cup bouillon or water
1 onion
1 teaspoon meat extract
2 tablespoons butter or drippings
1 tablespoon flour

Fry the sausage over slow fire in the butter or drippings until brown; take out and put in the onion, sliced; add the flour. When brown, add the bouillon or water and meat extract. Cook for a few minutes. Pour gravy over sausage and serve, with mashed potatoes and sauerkraut or cabbage.

Dutch Chicken Floats

2006-08-01T14:00:00.001-07:00

Dutch Chicken Floats

Remains of chicken meal
1 cup butter
1 cup mushrooms
3 eggs
2 tablespoons flour
1 teaspoon onion juice
1 green pepper
lemon juice
2 cups cream
1/2 teaspoon paprika

Melt two tablespoons of the butter in a saucepan and fry the green pepper (chopped and seeds removed). Then add the mushrooms (peeled and diced). Add the flour and cook until smooth, but not brown. Then add the cream and cook until thick. Pour in the chicken remains, boned and diced, and stand the pan in hot water. Meanwhile beat the rest of the butter to a cream, add the egg yolks one at a time while heating. Stir this into the hot chicken mixture until the egg thickens, and cook slowly. Add onion and lemon juice, salt, paprika. Serve on buttered slices of bread toasted on one side, the toasted side down.
====

Dutch Barbecue Chicken

2006-08-01T14:00:00.000-07:00

Dutch Barbecue Chicken

1 broiler chicken
1 teaspoon onion juice
1/3 cup cider vinegar
1/2 teaspoon salt, pepper, paprika, garlic
1 teaspoon kitchen bouquet
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
1/2 cup melted butter

Cut tile broiler in half down the back. Get the broiling pan hot and grease well. Lay the chicken on rack and put immediately under hot fire. Sear on both sides. Have ready a barbecue sauce made of all the other ingredients listed above. Have also a new, clean paint brush, and during the broiling process paint the chicken on all sides at least three times with sauce. Make a gravy out of the drippings.

Dutch Baked Chicken

2006-08-01T13:59:00.000-07:00

Dutch Baked Chicken

(Quantity for 6 Persons)

3 young, fresh chickens, salt
3 lbs. of lard for frying
1/8 lb. of flour
1 lemon for garnishing
2 1/2 cups of bread crumbs
1-2 eggs

Preparation: The chickens are killed, dressed, washed, dried and prepared at once. Cut the chickens in half, salt them, dip them first into flour, then in beaten egg and then in bread crumbs. The lard is heated in an iron pot or kettle and the pieces of chicken placed into it carefully, one at a time, so as not to cool the fat too much and that the crumbs may not fall off. Bake them to a nice brown color. After the crust is hard, let them cook more slowly until well done. Then put on paper to drain, strew fine salt over the pieces and put on a platter
after which they may be garnished with lemon slices

SLICED TOMATO PEPPER SALAD ON A PLATTER

2006-07-30T21:38:00.002-07:00

SLICED TOMATO PEPPER SALAD ON A PLATTER

2 large tomatoes-cored and cut into 1/4" slices
2 medium green bell peppers-cut into 1/4" rings
2 medium red onions-cut into 1/4" slices
lettuce leaves to cover bottom of platter
1/2 tsp. each salt and pepper
1/2 c. light olive oil
1/4 c. fresh parsley,finely chopped
1/4 c. almonds, finely chopped
1 c. grated fresh parmesan cheese

Place lettuce leaves on bottom of large platter; top with tomatoes,
bell
peppers, and onions; salt & pepper to taste.

Drizzle olive oil over vegetables; Sprinkle with parsley and almonds;
Cover
with cheese.

Serves 4

Coconut Chicken Fingers

2006-07-30T21:38:00.001-07:00

Coconut Chicken Fingers

1 cup coconut
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1-1/2 lb. boneless skinless chicken breast halves, cut into 1-inch
strips
1 egg, lightly beaten
1/3 cup butter or margarine, melted

Mix coconut, flour, salt, pepper and garlic powder in medium
bowl. Dip chicken strips into egg, then coat with coconut
mixture. Place in a shallow baking pan. Drizzle with melted
butter.

Bake at 400°F for 25 minutes or until chicken is browned and
cooked through, turning once.

Serve with Apricot Dipping Sauce.

Makes about 2 dozen chicken fingers.

Apricot Dipping Sauce

Mix 1 cup apricot preserves and 2 Tbsp. Dijon
mustard until well blended.

TEXAS PECAN CAKE

2006-07-30T21:38:00.000-07:00

TEXAS PECAN CAKE

1 package Pillsbury Oats n' Brown Sugar cake mix
1 teaspoon cinnamon
½ cup water
½ cup rum
1/3 cup oil
2 eggs
2 eggs, separated
1 cup chopped pecans
½ cup firmly packed brown sugar

GLAZE:

½ cup firmly parked brown sugar
2 tablespoons Half & Half
2 tablespoons corn syrup
2 tablespoons butter
2 tablespoons rum

FROSTING:

1 cup whipping cream
3 teaspoons powdered sugar
1 teaspoon rum
2 teaspoons chopped pecans

Heat oven to 350°. Generously grease and flour two 8 inch or 9 inch
cake pans. Combine first 6 ingredients plus 2 egg yolks at low speed
until moistened. Beat 2 minutes on high speed. Fold in ½ cup of
pecans. Pour into pans.

IN BOWL:

Beat 2 egg whites until foamy. Gradually add ½ cup brown sugar. Beat
until stiff peaks form. Fold in remaining ½ cup pecans. Drop by
spoonfuls over batter. Gently spread to sides of pan. Bake at 360° 35
to 45 minutes. Cool for 15 minutes. Remove from pan and cool
completely.

COMBINE:

First 4 glaze ingredients. Bring to a boil over medium heat, stirring
constantly. Boil 2 minutes. Remove from heat. Stir in 2 tablespoons
rum. Cool until thick (10-20 minutes). Place cake layer, meringue
side up on cake plate. Spoon ¼ cup glaze over meringue, spread
evenly. Invert 2nd cake layer over glaze (meringue side down). Spoon
remaining glaze over top of cake. Chill 30 minutes.

Beat whipping cream until slightly thick. Blend in powdered sugar and
rum. Beat until firm peaks form. Frost cake. Sprinkle with 2
teaspoons of chopped pecans.

Refrigerate 2 hours before serving

Pasta Asciutta

2006-07-30T21:37:00.002-07:00

Pasta Asciutta
1 pound fettuccine, tagliatelle or trenette pasta noodles
3/4 cup virgin olive oil
12 cloves fresh garlic
1 medium white onion
6 medium Idaho potatoes
1 teaspoon salt
1 teaspoon freshly
ground black pepper
1 cube butter or margarine
1 pound fresh string beans
1-1/2 cups grated Parmesan cheese(good quality)
Peel potatoes and cube(cut to 3/4 to 1 inch pieces). Boil potatoes in salted

water till tender. Do not over-cook. Meanwhile, steam string beans till
tender but still crisp and set aside with potatoes. In a heavy skillet or
cast iron frying pan, heat oil and add halved cloves of garlic and finely
chopped onion. Saute till golden crisp. Meanwhile, cook pasta noodles in
salted water with 1 tablespoon olive oil. Cook al dente.
Drain Pasta, add potatoes, string beans and toss gently. Add butter to
heated garlic and onion sauce to melt. Pour sauce over pasta mixture, add
pepper, parmesan cheese and work through very gently. Serve with extra
parmesan cheese and french bread. Options: To add a Pesto flavor, sprinkle
with 1/4 cup finely chopped fresh basil and toss gently to coat.

Minestrone

2006-07-30T21:37:00.001-07:00

Minestrone
1 Medium carrot, peeled and chopped roughly
1 Celery stalk, chopped roughly
1 Medium onion, peeled and chopped roughly
2 Cloves garlic, peeled
4 Tbs. flat leaf Italian parsley
2-4 fresh sage leaves
Olive oil
2 1/2 quarts water
1 Celery stalk, finely diced
1 Medium carrot, quartered lengthwise and diced
1 Medium onion, peeled and thinly sliced lengthwise
3 Medium all-purpose potatoes, peeled and diced
1/4 head of broccoli, cut into small florets
Rind from a piece of Parmigiano (if available)
1 small zucchini, quartered lengthwise and diced
1 small yellow squash, quartered lengthwise and diced
1 cup peas
Approx. 4 oz. green beans, cut into 1 inch lengths
Approx. 4 oz. yellow beans, cut into 1 inch lengths
1/2 lb. spinach, washed and stems removed
1 19 oz. can Red Kidney Beans, washed and drained
1 19 oz. can Canelinni Beans, washed and drained
1 19 oz. can Chick Peas, washed and drained
Salt & freshly ground black pepper to taste
1 Cup Tubettini, Orzo, or small shell pasta
Freshly grated Parmigiano
Put the carrot, celery, onion, garlic, parsley and sage in the food
processor and pulse about ten times for one second each pulse. Heat a large
soup pot over medium heat, then pour in enough olive oil to cover the bottom
At the same time, start another large pot filled with six or more quarts of
water on high heat, for the pasta. Pour the chopped vegetables into the pot
and saute them for approximately
ten minutes, or until they're thoroughly wilted and slightly golden in
color. Add the water, stirring and scraping any bits of vegetables that have
caramelized and stuck to the bottom of the pan. Add the celery, carrot,
onion, potatoes, broccoli, and if you have one, add the rind from the
Parmigiano. Bring the pot to the simmer, and cook gently,
stirring occasionally, for ten minutes. Add the zucchini, yellow squash,
peas, green and yellow beans, and continue cooking at the simmer for another
ten minutes. When you've added the vegetables above, start the pasta. Cook
until it's al dente, drain and reserve. Add the canned beans to the soup and
simmer for two or three minutes, just to heat them. Taste the soup for salt
and pepper and add to your taste at
this time. Spoon a bit of pasta into a bowl, then ladle a good portion of the soup over the pasta. Garnish with the freshly grated Parmigiano.

Breakfast Potatoes

2006-07-30T21:37:00.000-07:00

Breakfast Potatoes

4 Med-large potatoes
1 Onion - peeled and chopped
1 tbsp. butter
4 slices of bacon
4 oz. Cheddar Cheese

Fry or cook bacon in Microwave. Slice potatoes, Chop Onions, grate
cheese.

Layer Potatoes, Butter, Onion, Bacon, Cheese. Only layer this 2
times.

Cook on High 8-10 hours.

Breakfast Grits

2006-07-30T21:36:00.003-07:00

Breakfast Grits

1 qt Water
Salt
1 c Stone-ground corn grits

Bring water to a boil, add 1/2 teaspoon salt, and whisk in the
grits. Stir for the first minute or so, then lower the heat and cook
for 35 to 40 minutes, giving an occasional stir. Or cook them in a
slow cooker or double boiler . If you like texture in your cereal,
add whole hominy, drained and rinsed, to breakfast grits.

Breakfast Burritos

2006-07-30T21:36:00.002-07:00

Breakfast Burritos

2 cups co-jack cheese
1/2 cup diced cooked ham
1/3 cup diced tomatoes
1/4 cup chopped green onion
4 flour tortillas
6 eggs; cooked scrambled

Combine ham, tomatoes and onion in slow cooker. Cover and cook on
LOW for 2 hours. Stir in cheese and scrambled eggs. Cook for 10-15
minutes on HIGH until cheese melts. Wrap mixture in tortilla
wrappers. Serves 4.

Southwest Crockpot Breakfast

2006-07-30T21:36:00.001-07:00

Southwest Crockpot Breakfast

1 Tbsp. butter
1 lb. bulk breakfast sausage, cooked and drained
1 onion, chopped
1 green bell pepper, chopped
4-oz. can chopped green chilies, drained
2-1/2 cups grated Monterey Jack cheese
18 eggs

PREPARATION:

Grease inside of crockpot with butter. Starting with sausage, layer
meat, onions, peppers, chilies, and cheese, repeating the layering
process until all ingredients are used.
In large mixer bowl, beat eggs with wire whisk or eggbeater until
combined, then pour over mixture in the crockpot.

Cover and cook on low 7-8 hours. Serve with sour cream or fresh
salsa. 12 servings

Sausage, Egg & Cheese Breakfast Recipe

2006-07-30T21:36:00.000-07:00

Sausage, Egg & Cheese Breakfast Recipe

18 eggs
1 small can green Ortega chilis
1 pound cooked breakfast sausage
2 cups grated Monterey Jack or Pepper Jack cheese
1 medium onion, diced
1 green pepper, diced
1 teaspoon butter

Grease crock with butter. Starting with sausage, layer meat, chilis,
onions, peppers and cheese, repeating the layering process until all
ingredients are used and ending with a layer of cheese. Beat eggs,
then pour over mixture in the slow cooker. Cover and turn on low.
Cook for 7-8 hours. Serve with sour cream or fresh salsa.

Berry Cheesecake Pie

2006-07-30T19:02:00.001-07:00

Berry Cheesecake Pie

1 (8 oz.) pkg. cream cheese, softened
2 T. sugar
2 C. thawed whipped topping (Cool Whip), divided
1 prepared graham cracker pie crust
3/4 C. boiling water
1 (4 serving size) pkg. Jell-O strawberry
1/2 C. ice cubes
1/2 C. blueberries
1 1/2 C. strawberries, hulled and halved

Beat cream cheese and sugar with wire whisk until well-blended. Gently
stir in 1 C. of whipped topping; spread on bottom of crust. Stir boiling
water into dry gelatin mix at least 2 minutes until completely
dissolved. Add ice cubes; stir until completely melted. Let stand 5
minutes or until gelatin is consistency of unbeaten egg whites.
Meanwhile, arrange blueberries in single layer in center of pie;
surround with strawberries. Cover with gelatin. Refrigerate 3 hours or
until firm. Cut into 8 slices. Top each slice with 2 T. remaining
whipped topping. Makes 8 servings.

recipe courtesy: Kraft Foods, as featured in The Oakland Press, July
17, 2006

Scalloped Asparagus

2006-07-30T19:02:00.000-07:00

Scalloped Asparagus

4 c. fresh asparagus, cut in 1-inch pieces
1 1/2 c. milk
2 T. flour
1 tsp. salt
1/2 tsp. pepper
1/2 c. grated American cheese
1 c. bread crumbs
2 T. butter

Preheat oven to 325-degrees.

Cook the asparagus in a little water until tender, and then transfer to a buttered baking dish.

Shake the milk, flour, salt, and pepper together until well blended, and add to the baking dish.
Add half the cheese and half the bread crumbs. Stir.

Adding the remaining cheese and half the remaining bread crumbs, and again stir.
Dot with butter, sprinkle the remaining bread crumbs on top, and bake 30 minutes or until brown.

--

MUSHROOMS WITH CRABMEAT STUFFING

2006-07-28T21:40:00.001-07:00

MUSHROOMS WITH CRABMEAT STUFFING

1 1/2 c. lump crabmeat
2 tsp. butter
4 tsp. finely chopped shallots or scallions
1 c. Bechamel sauce
1/4 to 1/2 tsp. lemon juice
18-24 (2 inch) mushroom caps
1 cup Bechamel sauce = 2 tablespoons butter, 3 tablespoons flour, 1
cup hot milk, salt, white pepper

Shred crab with fork. Cook shallots in 2 tablespoons butter over
moderate heat, stirring constantly for 2 minutes or until soft. Stir
in crabmeat and toss with shallots for 10 seconds. Remove to large
bowl. Stir in the 1 cup Bechamel sauce. Then season to taste with
lemon juice.

Lightly butter shallow baking dish large enough to hold mushroom
caps. Spoon filling in caps. Layer mushrooms in one layer. Bake in
350 degree oven for 10-15 minutes or until mushrooms are tender and
filling is bubbly. Serve on heated platter.

QUICK CREAM CHEESE DESSERT

2006-07-28T21:40:00.000-07:00

QUICK CREAM CHEESE DESSERT

8 oz. cream cheese
1 c. powdered sugar
1/2 - 1 pt. whipped cream or 8 oz. Cool Whip
Fresh fruit, sliced or 1 can berry or cherry pie filling

With mixer, beat cream cheese with powdered sugar. Then fold in
whipped cream. Layer in dessert glasses with fruit or pie filling.

Seasoned Saltines--Paula Deen

2006-07-28T21:39:00.000-07:00

Seasoned Saltines--Paula Deen

Saltine crackers
Melted butter, for brushing
Caraway seeds, for sprinkling
Celery seeds, for sprinkling
Sesame seeds, for sprinkling

Preheat the oven to 325 degrees F.
Brush crackers with melted butter and then arrange on a baking sheet. Sprinkle crackers with caraway seeds, celery seeds, or sesame seeds, or a combination. Bake until lightly golden. Serve with shrimp, if desired.

ASIAN SALAD

2006-07-28T21:38:00.001-07:00

ASIAN SALAD

2 (3 oz) packages Ramen Noodles, crushed
1 C Blanched Slivered Almonds
2 t Sesame Seeds
1/2 C Butter, melted
1 head Napa Cabbage, shredded
1 bunch Green Onions, chopped
3/4 C vegetable oil
1/4 C Distilled White Vinegar (I used Cider Vinegar)
1/2 C White Sugar
2 T Soy Sauce

In a medium skillet over low heat brown ramen noodles, almonds, and sesame
seeds with melted butter or margarine. Cool.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1
minute. Cool. Add soy sauce. (I didn't wait but added the soy sauce with
the other ingredients.)
In a large bowl, combine shredded Napa cabbage and chopped green onions. Add
the noodle and soy sauce mixture. Toss to coat. Serve immediately.
Hint: You may chop the cabbage, add the almonds and sesame seeds and cook
the dressing ahead of time. But do not add the dressing until just before
serving. I've also been told not to refrigerate the dressing.

CANNELONI WITH MUSHROOM & CHICKEN FILLING

2006-07-28T21:38:00.000-07:00

CANNELONI WITH MUSHROOM & CHICKEN FILLING

4 ounces cannelloni or manicotti shells
1/2 cup onion -- chopped
2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1/2 cup dry white wine
1 cup mozzarella or swiss cheese
Chicken/Mushroom Filling (recipe follows)
dash ground nutmeg
1/2 cup parmesan cheese

Chicken Mushroom Filling:
2 whole medium chicken breasts
1 bay leaf
1/2 cup fresh mushrooms -- chopped
1/4 teaspoon dried basil -- crushed
1/3 cup onion -- finely chopped
1/4 teaspoon dried thyme -- crushed
1/8 teaspoon paprika
1/2 teaspoon salt
1 tablespoon butter or margarine
2 eggs -- beaten
1/2 cup parmesan cheese

Cook Pasta in boiling, salted water until tender; drain.

Stir in flour; add milk all at once. Cook and stir until thickened and bubbly. Add wine. Stir in shredded cheese until melted.

FILLING:
In saucepan, combine chicken, bay leaf, and 2 cups of water; cover and simmer about 20 minutes.

Remove meat; cool slightly. Discard skin and bones. Finely chop or grind chicken and set aside.

In medium saucepan, cook mushrooms, onion, basil, thyme, paprika, and salt in butter or margarine until vegetables are tender. Remove from heat.

Blend in eggs, Parmesan cheese, and chopped or ground cooked chicken. Use this filling to stuff cannelloni or shells. Fill the Pasta shells with the filling. Place them in an oven ready pan, cover with the white sauce, with any remaining filling & with the cheese. Assemble the casserole in the order mentioned, ending with the cheese. Cover with aluminum foil, as for a lasagña.

Bake in a preheated 350 F oven for 45 minutes or until hot and with the cheese melted. Uncover and cook for addtional 10 minutes for browning the cheese.

Yields 3 cups of filling & one dish.

Turkey Parmesan Casserole

2006-07-28T21:37:00.002-07:00

Turkey Parmesan Casserole

1 (4 oz.) can mushrooms, drained, reserve liquid
3 tbsp. butter
2 tbsp. flour
1/2 tsp. Lawry's seasoned salt
1/2 tsp. salt
1/4 tsp. paprika
Dash of pepper
1/4 tsp. celery salt
2/3 cup evaporated milk
1 (8 oz.) can cream of chicken soup
2 cups cooked turkey
1 cup cooked macaroni
1 cup frozen mixed vegetables
1/3 cup Parmesan cheese
Potato chips or corn flake crumbs

Melt butter in saucepan; stir in flour and seasonings until mixture bubbles. Add milk and reserved mushroom liquid; cook over medium heat until thickened.

Stir in next 5 ingredients; mix well. Place in 2 quart casserole; cover. Refrigerate for 4 hours.

Place crumbled potato chips on top. Bake for 45 minutes at 350 degrees.

Yield: 4 servings

Mediterranean Beef Soup

2006-07-28T21:37:00.001-07:00

Mediterranean Beef Soup

2 medium zucchini (about 1 ¼ lbs) cut into bite-size pieces
1 large onion, cut into 6 wedges
1 (2-inch) cinnamon stick
¾ lbs beef stew meat, cut into ½-inch cubes
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
½ tsp black pepper
Cooking spray
3 ½ cups hot cooked orzo (about 1 ¾ cups uncooked)

Place first six ingredients in a 3 ½ quart electric slow cooker coated with cooking spray.
Stir well. Cover with lid and cook on high heat setting 1 hour. Reduce to low heat setting and cook 7 to 9 hours. Discard cinnamon stick. Serve over orzo. Serves 6-8

SAVORY CRESCENT CHICKEN SQUARES

2006-07-28T21:37:00.000-07:00

SAVORY CRESCENT CHICKEN SQUARES

1 (3 oz.) pkg. cream cheese with chives, softened
3 tbsp. margarine, melted
2 cups cooked chicken or 2 (5 oz.) cans boned chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. pimento, chopped
1 (8 oz.) can Pillsbury quick crescent rolls
3/4 cup seasoned bread crumbs

Preheat oven to 350 degrees.

In medium bowl, blend cheese and 2 tablespoons margarine (reserve 1 tablespoon) until smooth. Add next 6 ingredients and mix well.

Separate crescent dough into 4 rectangles; press perforation to seal. Spoon 1/2 cup mixture onto center of rectangles. Pull 4 corners together at top and seal edges. Brush tops with reserved melted 1 tablespoon margarine, and sprinkle bread crumbs on top.

Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Refrigerate any leftovers.

Garlic Lime Chicken:

2006-07-28T21:36:00.000-07:00

Garlic Lime Chicken:
(easy, fast and tasty with ingredients most of us have around all the time!)

1 tsp salt
3/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
6 boneless, skinless chicken breast halves
2 tbs butter
2 tbs olive oil
4 tbs lime juice
1/2 cup chicken broth

On a dinner plate, mix together first seven ingredients. Sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Cook chicken until golden brown, about 5 minutes on each side. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until the sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve

per serving: 343 calories, 11g fat, 55 g protein, 2 g carbohydrate, trace fiber, 147 mg cholesterol, 612 mg sodium

Serving suggestion: serve with garlic mashed potatoes and steamed broccoli

Acini di Pepe Salad

2006-07-28T17:57:00.000-07:00

Acini di Pepe Salad
Submitted by: Cory Tabone

"Acini di pepe is the Italian word for peppercorns. These rice shaped pasta
work well in this chilled fruit salad. Great in the summer, but my family
asks
for it every holiday. Every time I bring this to a party I get requests for
the recipe."
Original recipe yield: 8 servings.
Servings: = 8 (

INGREDIENTS:
. 1 cup acini di pepe pasta
. 1 (20 ounce) can crushed pineapple, drained with juice reserved
. 1 (15 ounce) can mandarin oranges, drained with liquid reserved
. 1 (8 ounce) container frozen whipped topping, thawed
. 7 ounces miniature marshmallows
. 1 cup white sugar
. 2 eggs, beaten
. 1/2 teaspoon salt
. 3 tablespoons all-purpose flour
. 1 (10 ounce) jar maraschino cherries, drained (optional)

DIRECTIONS:
1. 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.
2. In medium saucepan, combine reserved liquids from pineapple and oranges
(equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick,
stirring
constantly. When mixture becomes thick, add cooked pasta and refrigerate
overnight.
3. The next day, add pineapple and oranges, whipped topping and marshmallows

to taste. Mix together and top with cherries if desired. Keep chilled until
served.
from
www.allrecipes.com

Apple-Melon Fruit and Nut Salad

2006-07-28T17:49:00.000-07:00

Apple-Melon Fruit and Nut Salad

5 c. assorted melon balls
1 (8 oz.) carton lemon yogurt
2 tbsp. orange juice
1/2 of a 4 oz. Cool Whip
3 med. apples, cored and coarsely chopped (3 c.)
1/2 c. chopped pecans

Stir together yogurt and juice. Fold in Cool Whip. Stir in chopped apples. Cover and chill up to 4 hours. Spoon apples onto platter; sprinkle with broken pecans. Spoon melon balls over apples, leaving apples showing around edges. Serves 15.

Chicken with Grilled Mushroom Skewers (Fra Diavolo)

2006-07-28T17:48:00.000-07:00

Chicken with Grilled Mushroom Skewers (Fra Diavolo)
Can be cooked using either an outdoor grill or broiler

1 1/4 lb. boneless, skinless chicken breasts
1 lb. fresh medium-sized white mushrooms, halved
1 large red bell pepper, cut into 16 pieces
8 small jalapeno peppers, with stem ends, seeds and ribs removed
1 T. flour
1 C. chopped tomato

(Diablo Marinade-recipe follows)

In a large zip-lock bag place chicken breasts; add Diablo Marinade;
marinade for at least 15 minutes turning twice or refrigerate for up to
12 hours.
Just before cooking, preheat broiler or outdoor grill. On 8 metal or
presoaked bamboo skewers alternately skewer mushrooms and bell pepper
pieces, placing a jalapeno at the end of each skewer. Remove chicken
marinade, reserving marinade. Place chicken on a grill or a rack in a
broiler pan; cook 5 minutes.
Place mushroom kebabs on the grill; brush chicken and mushrooms with
some of the reserved marinade. Cook, turning until the chicken is cooked
through and mushrooms are tender, about 10 minutes longer. Meanwhile,
transfer remaining marinade to a medium saucepan. Whisk in flour, then
add tomatoes. Over medium heat, bring to a boil; reduce heat to low and
simmer, stirring occasionally, until slightly thickened, about 5
minutes; spoon over chicken and mushrooms. Makes 4 servings.

To make Diablo Marinade:

1 C. dry white wine
1/2 C. finely chopped onion
2 tsp. minced garlic
1 1/2 tsp. Italian seasoning
3/4 tsp. salt
1/4 tsp. red pepper flakes

Place ingredients in a bowl and whisk together well.

recipe courtesy: The Mushroom Information Center, as featured in The
Oakland Press, April 24, 2006

Stock Pots

2006-07-24T15:58:00.000-07:00

I got two of these at Wal-Mart how cool are they?
Nice fat stock pots in turquoise.

Filthy Rice

2006-07-24T15:36:00.000-07:00

Filthy Rice

4 Tbsp. butter or margarine
1 1/2 c. brown rice
1 c. chopped onions
1 c. chopped celery
2 small garlic cloves (minced)
1 tsp. thyme
few sprigs of dried rosemary
1/4 tsp. pepper
1 1/2 tsp. salt
4 c. broth

Heat margarine in saucepan. Add rice and
brown on medium heat. Add onion, celery and minced garlic, then sauté until
wilted, but not brown. Add seasonings, and broth. Bring to a
boil, then turn to lowest heat and cover. Cook 45 minutes without lifting lid.
Fluff and serve.
***Note: Some cooked drained lentils are good stirred into this when done.

Ham And Black Bean Salad

2006-07-24T15:35:00.001-07:00

Ham And Black Bean Salad

3 cups cooked rice, cooled to room, temperature
2 cups canned black beans, rinsed, drained
1 medium red onion, chopped
1 cup cubed jicama, cut into 1/8-inch
1/2 cup sliced black olives
1/2 cup diced red pepper
1/2 cup diced green pepper
1/4 cup olive oil, divided
4 ounces cubed cooked ham
3 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Combine rice, onion, jicama, olives, and peppers in large bowl; set aside.
Heat 1 tablespoon oil in large skillet over medium heat.
Add ham, cook 2 to 3 minutes stirring constantly. Add to rice mixture.
Combine remaining oil, vinegar, garlic, cumin, chili powder, salt and pepper in small jar with lid. Shake to blend.
Drizzle dressing over salad.
Serves 6.

Strawberry Swirl Cheesecake

2006-07-24T15:35:00.000-07:00

Strawberry Swirl Cheesecake

Crust:
1/4 cup butter, melted
1 cup graham cracker crumbs
3 tablespoons sugar

Cheesecake
24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
10 ounces frozen strawberries (thawed), in syrup
1 1/2 teaspoons cornstarch

Puree strawberries and cornstarch in blender. Heat in a saucepan over medium heat until thickened, then cool. Combine melted butter, graham cracker crumbs and sugar; press onto bottom of 9-inch springform pan. Bake at 350 F. for 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour half of the batter over the crust then add half of the strawberry mixture by spoonfuls to the batter. Pour remaining batter into the pan then add the remaining strawberry mixture by spoonfuls. Swirl the mixture with a knife until it resembles a marbled effect. Bake at 300 F. for 50-60 minutes or until set. Allow cheesecake to cool then remove from rim of pan. Chill overnight before serving. Serving Size: 12

Gingery Miso Tahini Spread

2006-07-24T15:34:00.001-07:00

Gingery Miso Tahini Spread

2 tbsps. red miso
3 tbsps. toasted sesame tahini or soy nut butter
1 tbsp. water or stock
squirt of fresh lemon juice optional
1/4 tsp. ground ginger or 1/2 tsp. fresh ginger
juice from grated ginger root
1 clove garlic, pressed
1 tbsp. slivered scallion greens or chives

In a small bowl, combine all ingredients.
Spread on artisan bread, such as sweet potato bread, and serve with soup. Keeps, covered, in the refrigerator 1 to 2 weeks.
Makes 6 servings.
Calories 50, Fat 3 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 4 g, Fiber less than 1 g, Sugars 1 g, Protein 2 g.
Points 1.

Chicken & Dressing Casserole

2006-07-24T15:34:00.000-07:00

Chicken & Dressing Casserole

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Chicken & Dressing CasseroleMonday -- 7 June
2004, at 9:02 a.m.
Chicken & Dressing Casserole
1 chicken (about 3 pounds)
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1/2 cup butter or margarine -- melted
1 package herb-seasoned stuffing mix -- (8 oz)
1 cup shredded cheese
Cook chicken -- cool, debone, and cut meat
into bite-size
1 pieces. Mix soups and broth -- add chicken to
the mixture. Add butter or margarine to
dressing mix. Combine
chicken mixture with the dressing
mixture. Place in a 2 to 2 1/2-quart
casserole and bake at 350
degrees for 30 minutes. Top with
shredded cheese during the last 5 minutes if
desired.
Serves -- ¥
6

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1109 Calories; 109g Fat (87.7%
calories from fat); 15g Protein; 20g Carbohydrate; 1g Dietary Fiber;
265mg Cholesterol; 4444mg Sodium. Exchanges: 1/2 Grain(Starch); 1
Lean Meat; 1 1/2 Vegetable; 21 Fat.

Vintage Finds

2006-07-24T08:17:00.000-07:00

A nice graniteware cassreole and skillet....YUMO

Maybe make this

Turkey Parmesan Casserole

1 (4 oz.) can mushrooms, drained, reserve liquid
3 tbsp. butter
2 tbsp. flour
1/2 tsp. Lawry's seasoned salt
1/2 tsp. salt
1/4 tsp. paprika
Dash of pepper
1/4 tsp. celery salt
2/3 cup evaporated milk
1 (8 oz.) can cream of chicken soup
2 cups cooked turkey
1 cup cooked macaroni
1 cup frozen mixed vegetables
1/3 cup Parmesan cheese
Potato chips or corn flake crumbs

Melt butter in saucepan; stir in flour and seasonings until mixture bubbles. Add milk and reserved mushroom liquid; cook over medium heat until thickened.

Stir in next 5 ingredients; mix well. Place in 2 quart casserole; cover. Refrigerate for 4 hours.

Place crumbled potato chips on top. Bake for 45 minutes at 350 degrees.

Yield: 4 servings

Slow Cooked Oriental Chicken

2006-07-23T21:14:00.001-07:00

Slow Cooked Oriental Chicken

3 1/2 - 4 pounds cut up chicken
2 tablespoons oil
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 clove garlic -- minced
1 teaspoon ginger
1/4 slivered almonds

In large skillet over med heat, brown chicken in oil on both sides.
Transfer to slow cooker. Combine soy, sugar, water, garlic and ginger,
pour over chicken. Cover and cook on high 1 hour. Reduce to low, cook
4 to 5 hours longer. Remove to serving platter, sprinkle with almonds.
Spoon juices over chicken or thicken if desired.

Beef Stew- Crockpot

2006-07-23T21:14:00.000-07:00

Beef Stew- Crockpot

2 pounds beef stew meat, 1 inch cubes
1/4 cup flour
1/2 teaspoon each salt and pepper
1 1/2 cups beef broth
1 teaspoon A-1 Steak Sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
4 carrots, sliced
3 potatoes, diced
1 onion, chopped

Put meat in crockpot. Mix flour, salt and pepper and pour over meat,
stir to coat meat with flour. Add remaining ingredients and stir to
mix well. Cover, cook on low 10 to 12 hours (on high for 4 to 6
hours). Stir thoroughly before serving.

Turkey In The Crock Pot

2006-07-23T21:13:00.000-07:00

Turkey In The Crock Pot

1 bone-in turkey breast, thawed
1 can cranberry sauce
1 pkg onion soup

**Make sure the turkey breast you get will fit in your crock pot!!

Put turkey breast in crock pot, add cranberry sauce and onion soup. No
need to mix them together, but you can if you want. Cook on high for
two hours and on low for 5-6 hours. Enjoy

CHARLIE BROWNIES

2006-07-23T19:21:00.000-07:00

CHARLIE BROWNIES

1 cup mini marshmallows
2 tbsps. peanut butter
2 tbsps. cream
1 cup sugar
½ cup butter
1 egg
1 tsp. vanilla
½ tsp. salt
2 squares chocolate, melted or 6 tbsps. cocoa
1 cup flour
½ cup oatmeal

Melt and stir first 3 ingredients. Cream sugar and butter together. Blend in egg, vanilla, salt and chocolate. Stir in flour and oatmeal. Spread half the batter into a greased 8x8 pan. Top with marsh mallow/peanut butter mixture. Top with remaining batter. Bake at 350° for 20-25 minutes.
Frosting:

¼ cup chocolate chips
1 tbsp. peanut butter
1 cup powdered sugar
1 tbsp. milk

Melt chocolate chips and peanut butter together. Add powdered sugar and milk. Mix together. Frost brownies.

Sunbeam Mixer

2006-07-23T19:20:00.000-07:00

This is the mixer I currently use. I love it. Paula Dean uses a Sunbeam mixer as well. My only complaint is I wish it had the attatchments like a Kitchen Aid. But, if you are just starting out this is the mixer for you.

Basic Pantry List

2006-07-23T19:19:00.000-07:00

Pantry List
pancake mix
biscuit mix
cornbread mix
muffin mix
salad dressings
peanut butter
pasta
rice
season mixes
jelly
soy sauce
teriyaki sauce
spaghetti sauce
oils
cooking spray
vinegar
herbs and spices
canned fruit
olives
canned tomatoes-crushed, diced, sauce, paste, puree
evaporated milk
tuna
sweetened condensed milk
canned beans-kidney beans,navy beans, chili beans
canned soup-cream soups
chicken and beef broth/boullion
all-purpose flour
bread flour
cornmeal
muffin mix
granulated sugar
confectioner's sugar
brown sugar
baking soda
baking powder
yeast
cornstarch
unsweetened cocoa
chocolate chips
vegetable shortening
oatmeal
cereal
crackers
dried breadcrumbs
barley
lentils
split peas
dried onion soup mix
pie fillings
worcestershire sauce
mustard-yellow, dijon
canned vegetables-cream of corn, garabanzo beans, peas, etc
pickles
olives
hoisin sauce
salsa
corn syrup
pancake syrup
honey
vanilla
flavored extracts
hot sauce
grated cheese
puddings
jello
ketchup
mayo
creamer
powdered milk
apple sauce
marshmallows