I'm going to a cocktail party tonight and bringing these, and I know someone will ask me for the recipe, it's that good! A great summer dish, and something different for the hors d'oeuvre spread..
Make marinade:
1/2 cup olive oil
1 1/2 tsp ground cumin
1 1/2 tsp minced fresh oregano
1 minced garlic clove
2 tsp adobo sauce (from a can of chipotles)
Season with salt
Marinate chicken, shrimp, pork, scallops or beef and place on skewers with chorizo, zucchini, yellow squash, cherry tomatoes, okra, red onions, red peppers or pineapple.
Grill or bake or broil - depending on your mood or the weather!
Serve with Chipotle Mayo
Mix 1/2 cup mayonnaise
3 finely chopped chipotles in adobo
1 T orange juice
1 tsp lime juice
3/4 tsp minced fresh oregano
1 T minced red onion
1 T minced fresh cilantro
Season with salt
(These should be grilled. Last night we had a big storm, so I baked the chicken breasts, and will cube, skewer & serve in a pool of sauce on a large platter hors d'oeuvre style) It still tastes great - the boys ate almost half of it before I could get it into the refrig....
Friday, November 6, 2009
Friday, October 30, 2009
Cook's Illustrated French Onion Soup
(Modified, and saved for posterity, since it was so good)
3 large sweet (I used Mayan) onions, sliced thin
2-4 TB butter - enough to get them cooking, and softening
Cook for 30-35 minutes until reduced, syrupy and brown.
Meanwhile, in a large pot, bring to a simmer
6 cups chicken broth
2 cups beef broth (*I know! I would have thought it was the other way around)
1/4 cup red wine
2 sprigs parsley (not chopped)
1 sprig thyme
1 bay leaf
When onions are ready, ladle some of the hot liquid into the onions, and stir it up to grab all the yummy bits from the pan, and pour it all in to the broth. Weed out the herbs after it has cooked together for a little while, maybe 5 minutes.
Cube some italian bread, ladle a good heaping portion of soup in oven proof bowls, and top with the bread and a couple of slices of swiss cheese. Top with one or two tablespoons of grated fresh parmasean, and broil for around 10 minutes or until nice and crusty.
This was the best onion soup I've ever tasted, much less come out of my kitchen.
(the recipe called for one tablespoon balsamic vinegar stirred in at the last minute but I forgot!)
3 large sweet (I used Mayan) onions, sliced thin
2-4 TB butter - enough to get them cooking, and softening
Cook for 30-35 minutes until reduced, syrupy and brown.
Meanwhile, in a large pot, bring to a simmer
6 cups chicken broth
2 cups beef broth (*I know! I would have thought it was the other way around)
1/4 cup red wine
2 sprigs parsley (not chopped)
1 sprig thyme
1 bay leaf
When onions are ready, ladle some of the hot liquid into the onions, and stir it up to grab all the yummy bits from the pan, and pour it all in to the broth. Weed out the herbs after it has cooked together for a little while, maybe 5 minutes.
Cube some italian bread, ladle a good heaping portion of soup in oven proof bowls, and top with the bread and a couple of slices of swiss cheese. Top with one or two tablespoons of grated fresh parmasean, and broil for around 10 minutes or until nice and crusty.
This was the best onion soup I've ever tasted, much less come out of my kitchen.
(the recipe called for one tablespoon balsamic vinegar stirred in at the last minute but I forgot!)
Sunday, October 18, 2009
Pam's Chili
2 lbs. ground beef
onion
garlic
Brown together and drain.
Add
1 6oz. tomato paste
1 envelope taco seasoning
1 large can tomato juice
2 cans chili beans
water (I rinse my bean cans out with a little water and add it to the chili.)
Let the chili season begin! I was walking through the grocery store a few years ago and a friend's mom stopped me and told me about this fantastic chili recipe she had just gotten at her Homemaker's meeting. It's become our family favorite!
onion
garlic
Brown together and drain.
Add
1 6oz. tomato paste
1 envelope taco seasoning
1 large can tomato juice
2 cans chili beans
water (I rinse my bean cans out with a little water and add it to the chili.)
Let the chili season begin! I was walking through the grocery store a few years ago and a friend's mom stopped me and told me about this fantastic chili recipe she had just gotten at her Homemaker's meeting. It's become our family favorite!
Monday, July 6, 2009
Fourth of July "Burger 'n Fries"
(a/k/a What the heck was I thinking? cupcakes)
I read about this recipe on a blog Claire shared on Facebook, Bakerella. The idea was so wickedly cute that I could hardly stand it : Cupcake Buns, Brownie Burgers, and Cookie Fries.
The blog suggested use of box mixes, and I was happy to comply. I spread the project over two days... okay, three days. Day one - bake a box of brownies. Day two - bake yellow cupcakes and roll out sugar cookies. Day three - assemble and decorate.
Making the sugar cookie "fries" was the biggest challenge. I used refrigerated dough and rolled it with a rolling pin, but it was so hot and humid in my kitchen that the dough was sticking. So I calmed down, stuck the partially rolled dough in the freezer, had a drink, and revisited the task once the cool evening air moved in. It was tough to cut the dough into fry-like strips, and I did end up slicing the cookies once they came out of the oven. Had I known I'd end up slicing them in the end, I probably wouldn't have pulled out so many hairs in the process.
Matt was a dear and helped me bake the cupcakes. Decorating was fun - dusting the "buns" with sesame seeds, cutting "burgers" with a cookie cutter, strategically placing "mustard" and "lettuce" - but once again a challenge in a warm summer kitchen. The tops of the "buns" slid to the sides, and the frosting began to run from the tops. I kept my cool and worked on through to the end, putting the plated cupcakes in the fridge to keep from melting.
Hard work? Absolutely. But it was worth it for all the ooohs, aaahs, and smiles in the end.
Now that I'm back at home with new kitchen appliances (including a convection oven), I'll be on to testing some other recipes before too long. Aloha!
Memorial Day Update
Bri called me for the picnic spaghetti recipe - he brought it to a gathering.
I brought Scotcheroos to the fireworks party we attended.
Some holidays just call for Mom's recipes!
I brought Scotcheroos to the fireworks party we attended.
Some holidays just call for Mom's recipes!
Tuesday, June 9, 2009
Brown Eyed Susans
I was looking for a quick little cookie or bar recipe to make for a friend whose father passed away. I came upon this recipe on the 50 best cookie recipes on the cooks.com site. I chose it because Mom loved "susies," one of her favorite flowers, and this reminded me of her.
They were delicious! Sorry I didn't take a photo!
BROWN EYED SUSANS
1 c. butter
3 tbsp. sugar
1 tsp. almond extract
2 c. flour
1/2 tsp. salt
Cream butter. Add sugar, extract, flour and salt. Roll level tablespoon of mixture into balls. Place on cookie sheet and flatten slightly with thumb print. Bake in 400 degree oven 10-12 minutes (watch them).
FROSTING:
1 c. powdered sugar
2 tbsp. cocoa
Almond halves
2 tbsp. hot water
1/2 tsp. vanilla
Combine sugar and cocoa. Add the water and vanilla. Put 1/2 teaspoon of frosting on each cookie with almond in the center.
Makes 3 dozen.
Wednesday, May 13, 2009
Chili
I make chili a lot, and the kids like it, so I'm going to post my recipe so that they can always find it when needed! I'll have to dig up one of Mom's chili recipes and give it a go so I can post a comparison!
The Recipe is called Pedernales River Chili by Mrs. Lyndon Baines Johnson! Yes, the president's chili!
4 lb. chili meat - I use hamburger or ground turkey. And however much you want - 4lbs is a lot unless you're making a huge vat of chili. (and then I would increase all the other ingredients by .5 - 1. You can just use this recipe as a start and do as you please...)
1 onion chopped
2 garlic cloves chopped.
Cook all of this together til the meat is done and drain the fat.
Then stir in
2 tsp ground oregano
4 tsp cumin
6 tsp chili powder,
2 large cans crushed or diced or whole or whatever kind of tomatoes you like - I go with crushed
3 cans beans - I use kidney and white, and even sometimes pinto - 1 can of each is fun. I love at least one can of big white (cannelini) beans for variety
2 Cups hot water
salt and pepper to taste
and a couple of dashes of hot sauce if you like it spicy.
Makes me long for football.
The Recipe is called Pedernales River Chili by Mrs. Lyndon Baines Johnson! Yes, the president's chili!
4 lb. chili meat - I use hamburger or ground turkey. And however much you want - 4lbs is a lot unless you're making a huge vat of chili. (and then I would increase all the other ingredients by .5 - 1. You can just use this recipe as a start and do as you please...)
1 onion chopped
2 garlic cloves chopped.
Cook all of this together til the meat is done and drain the fat.
Then stir in
2 tsp ground oregano
4 tsp cumin
6 tsp chili powder,
2 large cans crushed or diced or whole or whatever kind of tomatoes you like - I go with crushed
3 cans beans - I use kidney and white, and even sometimes pinto - 1 can of each is fun. I love at least one can of big white (cannelini) beans for variety
2 Cups hot water
salt and pepper to taste
and a couple of dashes of hot sauce if you like it spicy.
Makes me long for football.
Not Mom's Root Beer Bundt Cake
(This picture was taken from this blog, by someone who used ramekins, rather than a bundt cake pan. You can see how moist and rich it is! Once you visit her blog, and keep clicking through to the other bakers, you'll come away with something else you just must try...)
This recipe had been floating around my universe for a long time, but I never seemed to have an occasion to bake a cake. Finally, last weekend, the boys came home for mother's day, and since it fell between their birthdays and I needed a cake! Root Beer Bundt Cake to the rescue.
I realized that, although my kitchen contains every appliance and gadget known to man, there was no bundt cake pan in the cupboard! However, I had a few of those Silpat silicone pans in decorative shapes, so I made a big sunflower cake! It worked beautifully, and was really cute! These would be awesome cupcakes too!
Root Beer Bundt Cake
- yields 1 (10-inch) Bundt cake -
Adapted from Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito
Ingredients
Cake
2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
Frosting
2 ounces dark chocolate (60% cacao), melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 teaspoons salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners' sugar
Topping
Vanilla ice cream
Procedure
For the root beer Bundt cake:
1. Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour. (totally not necessary with silicone bakeware, though I did shoot in a spray of Pam)
2. In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
3. In a large bowl, whisk the flour, baking soda, and salt together.
4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy--do not overbeat, as it could cause the cake to be tough.
5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
For the root beer frosting:
1. Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.
2. Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.
The verdict:
It's a very moist chocolate cake, with a hint of root beer flavor - and I imagine that if you follow the suggestion of the author, which is to replace half a cup of root beer with the same quantity of root beer schnapps, you'd have a much stronger root beer flavor. That sounds like a bottle of liquor I should have in my cupboard, for so many reasons.
The boys loved it, and left us only a small slice (a petal) each, and took the rest back home with them. So it was definitely a hit! Mom would have asked for the recipe~
Sunday, May 3, 2009
Broccoli-Corn Casserole
10 oz. pkg. chopped broccoli- raw, but thawed
1 can cream style corn
1 egg, beaten
2 T. chopped onion
salt and pepper
1 1/2 C seasoned croutons
4 T. butter
Melt butter, coat croutons (reserve 1/2 C for top). Mix all ingredients. Bake at 325 for 40-50 minutes, uncovered.
Gerri Goodman
Pam remembers eating this at Christmas' past! I'm not a big cooked broccoli fan (imagine that!) and I like this.
1 can cream style corn
1 egg, beaten
2 T. chopped onion
salt and pepper
1 1/2 C seasoned croutons
4 T. butter
Melt butter, coat croutons (reserve 1/2 C for top). Mix all ingredients. Bake at 325 for 40-50 minutes, uncovered.
Gerri Goodman
Pam remembers eating this at Christmas' past! I'm not a big cooked broccoli fan (imagine that!) and I like this.
Tasty Green Peas
2 pkgs. frozen peas
1/2 C butter
1 can water chestnuts, drained
1 pkg. Good Seasons French Dressing mix (or Italian or Ranch)
Thaw peas. Melt butter and mix with dry dressing mix. Combine all ingredients and bake in a covered casserole. Bake for 20-30 minutes at 350. Serves 6-8.
Pam says these are good and easy. I've had my eyes open for French dressing for quite sometime and haven't seen it, so I usually use Italian.
1/2 C butter
1 can water chestnuts, drained
1 pkg. Good Seasons French Dressing mix (or Italian or Ranch)
Thaw peas. Melt butter and mix with dry dressing mix. Combine all ingredients and bake in a covered casserole. Bake for 20-30 minutes at 350. Serves 6-8.
Pam says these are good and easy. I've had my eyes open for French dressing for quite sometime and haven't seen it, so I usually use Italian.
Saturday, April 25, 2009
Oriental Chicken Vegetable Soup
1/4 c diagionally sliced green onions
1/2 c diagionally sliced celery
1/4 t ground ginger
1 T butter
1 can chicken noodle soup
1 can chicken with rice soup
2 soup cans water
1 1/2 c cubed, cooked chicken
1 10 oz. package frozen mixed vegetables
4 t soy sauce
1/4 t salt
Generous dash pepper
In a large saucepan, cook onions and celery with ginger in butter until tender. Add remaining ingredients. Simmer 10 minutes or until done. Stir often. Makes 7 1/2 cups.
Pam thought this was very good. It was quick and easy to make! I added another can of chicken noodle soup since I had a 12 oz. bag of vegies, and 2 cups of chicken, and it seemed a little thick. I didn't add the salt- there's enough in the soup!
1/2 c diagionally sliced celery
1/4 t ground ginger
1 T butter
1 can chicken noodle soup
1 can chicken with rice soup
2 soup cans water
1 1/2 c cubed, cooked chicken
1 10 oz. package frozen mixed vegetables
4 t soy sauce
1/4 t salt
Generous dash pepper
In a large saucepan, cook onions and celery with ginger in butter until tender. Add remaining ingredients. Simmer 10 minutes or until done. Stir often. Makes 7 1/2 cups.
Pam thought this was very good. It was quick and easy to make! I added another can of chicken noodle soup since I had a 12 oz. bag of vegies, and 2 cups of chicken, and it seemed a little thick. I didn't add the salt- there's enough in the soup!
Tuesday, April 21, 2009
An addition to the book!
Mom was a big fan of dips and hors d'oeuvres, so I definitely would have shared this recipe with her - so I'm sharing it with you.
I've made this twice in the last week - I just found the recipe in a Cooking Light cookbook that I borrowed from the library - and both times it was a huge hit.
Asian Peanut Dip
1/2 Cup natural-style peanut butter
1/3 Cup reduced-fat firm silken tofu
3 Tablespoons light brown sugar
2 Tablespoons fresh lime juice
2 Tablespoons low-sodium soy sauce
1/2 to 3/4 teaspoon crushed red pepper
2 garlic cloves, crushed
Place all ingredients in a blender or food processor and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days. Yield: 1 Cup (serving size: 2 Tablespoons - 122 calories)
I served it with celery sticks. It's like peanut butter & celery only way better, with an asian twist and a little touch of heat.
Pam, I can see you turning up your nose at the tofu, but don't! You don't taste it - it just thickens the dip and makes it more dippy and less sticky! Also, don't worry about all the natural-style / low-sodium labels - just use what you have. The only thing you might have to go buy is a block of tofu - it's easy to find right in the natural food section.
Also, you should just go ahead and double the recipe when you make it - it's that good.
Sorry I didn't take a picture, because I served it on a bamboo cutting board piled with celery and the dip in a bright red bowl - it was super cute!
* then I went to the cooking light website and found a picture, plus this suggestion:
Serve this dip with crudités or as a spread for grownup peanut butter sandwiches made with thick slices of whole-wheat country bread, grated carrots, sliced cucmbers, and lettuce.
Monday, April 20, 2009
Helen's Potatoes
lg. bag of frozen hash browns-thawed
1 can cream of potato soup
1 can cream of celery soup
1 C sour cream
1 small onion, chopped
salt and pepper
1 C grated cheddar cheese
Mix all and pour in a greased 9 x 13 pan or casserole. Sprinkle with paprika and parsley. Bake at 350 for 1 hour. If desired, add ham and mushrooms.
Helen Riley
Pam always made these with diced hash browns. I talked to Helen and she said she likes them better with shredded potatoes. I tried shredded and I like them better that way, too! This is a great company and holiday recipe since it can be made ahead. It can also hold in the oven, if covered, if your timing isn't perfect! This is another family favorite!
1 can cream of potato soup
1 can cream of celery soup
1 C sour cream
1 small onion, chopped
salt and pepper
1 C grated cheddar cheese
Mix all and pour in a greased 9 x 13 pan or casserole. Sprinkle with paprika and parsley. Bake at 350 for 1 hour. If desired, add ham and mushrooms.
Helen Riley
Pam always made these with diced hash browns. I talked to Helen and she said she likes them better with shredded potatoes. I tried shredded and I like them better that way, too! This is a great company and holiday recipe since it can be made ahead. It can also hold in the oven, if covered, if your timing isn't perfect! This is another family favorite!
Ciatti's Salad
Dressing
3 T olive oil
2 T red wine vinegar
2 t lemon juice
1 t salt
1/2 t sugar
1/2 t oregano
1/4 t ground black pepper
2 cloves garlic, minced
Salad
8-10 C torn romaine or leaf lettuce
3 tomatoes, cut in wedges
1/2 C shredded carrots
1/2 C mild banana pepper rings
1/4 C pitted black olives
1/4 C parmesan cheese.
Combine dressing ingredients- shake well and chill. Combine salad ingredients- pour dressing over and toss.
6-8 servings
Grand Prize- Madison State Journal contest
Pam and Mark really didn't like this dressing. It didn't taste at all llke the dressing we enjoy at our local Ciatti's. I made it late morning in a Tupperware salad mixer. I shook and shook it. I put it in the fridge. I shook it again early in the afternoon. I shook it again before pouring it ine the salad. It didn't blend at all. The oregano and pepper just sat on the top and made the romaine look brown. I used my usual EV oil and everything else was fairly fresh. Maybe I should have put it in the blender and whipped it. Maybe a glass container would have been better to store it in. Maybe the ingredients listed aren't accurate. I did follow the recipe accurately! It had a bad after taste. I was really bummed- I was looking forward to a great salad. If anybody else tries this, please let me know how it turns out.
3 T olive oil
2 T red wine vinegar
2 t lemon juice
1 t salt
1/2 t sugar
1/2 t oregano
1/4 t ground black pepper
2 cloves garlic, minced
Salad
8-10 C torn romaine or leaf lettuce
3 tomatoes, cut in wedges
1/2 C shredded carrots
1/2 C mild banana pepper rings
1/4 C pitted black olives
1/4 C parmesan cheese.
Combine dressing ingredients- shake well and chill. Combine salad ingredients- pour dressing over and toss.
6-8 servings
Grand Prize- Madison State Journal contest
Pam and Mark really didn't like this dressing. It didn't taste at all llke the dressing we enjoy at our local Ciatti's. I made it late morning in a Tupperware salad mixer. I shook and shook it. I put it in the fridge. I shook it again early in the afternoon. I shook it again before pouring it ine the salad. It didn't blend at all. The oregano and pepper just sat on the top and made the romaine look brown. I used my usual EV oil and everything else was fairly fresh. Maybe I should have put it in the blender and whipped it. Maybe a glass container would have been better to store it in. Maybe the ingredients listed aren't accurate. I did follow the recipe accurately! It had a bad after taste. I was really bummed- I was looking forward to a great salad. If anybody else tries this, please let me know how it turns out.
Vegetarian Popover Pizza: A Success
I'm happy to report that my vegetarian attempt at Popover Pizza turned out deliciously fine. I used 12 oz. frozen veggie "crumbles" and 8 oz. fresh, diced white mushrooms instead of the ground beef. Yum!
- Heidi
- Heidi
Saturday, April 18, 2009
Prairie Dish Casserole
1 lb. ground beef
1 med. onion, chopped
1 T butter
1 16 oz cream style corn
1 small can tomato soup, undiluted
1 C grated cheddar cheese
1 16 oz can Chinese noodles
Saute onion in butter. Add ground beef and brown.
In 2 qt. casserole, mix corn,tomato soup, 3/4 C grated cheese and noodles. Add onion and beef. Top with remaining cheese. Bake, uncovered, at 350 for 20 minutes or until bubbly. Serve with tossed salad and french bread. Serves 6-8.
Pam says don't waste your time making this. It was totally unremarkable! It didn't taste bad- it just didn't taste- there was no zip to it. I ground some fresh pepper on it after the second bite and that helped. Didn't they grow herbs and spices out on that prairie?!
1 med. onion, chopped
1 T butter
1 16 oz cream style corn
1 small can tomato soup, undiluted
1 C grated cheddar cheese
1 16 oz can Chinese noodles
Saute onion in butter. Add ground beef and brown.
In 2 qt. casserole, mix corn,tomato soup, 3/4 C grated cheese and noodles. Add onion and beef. Top with remaining cheese. Bake, uncovered, at 350 for 20 minutes or until bubbly. Serve with tossed salad and french bread. Serves 6-8.
Pam says don't waste your time making this. It was totally unremarkable! It didn't taste bad- it just didn't taste- there was no zip to it. I ground some fresh pepper on it after the second bite and that helped. Didn't they grow herbs and spices out on that prairie?!
Tuesday, April 14, 2009
Vegetable Pizza [Cold]
This is one of my favorite finger foods. It was a hit at the Easter party.
Ingredients:
Two packages Crescent rolls (or Recipe Creations flaky dough sheets)
8 oz. cream cheese
2/3 cup regular or reduced-fat mayonnaise
1 tsp dill
1 tsp minced onion
Diced veggies of your choosing (carrots, broccoli, cauliflower, bell peppers, radishes, cucumber, tomatoes, green onions, black olives)
Directions:
Press Crescent rolls onto large, greased 15x10x1" cookie sheet. Bake at 375 degrees for 11-16 minutes, until done. Let cool completely.
Mix cream cheese, mayonnaise, dill, and onion. Spread on cooled crust. Top with veggies of your choice, and cut into squares or triangles for serving.
Helen Riley
Tested by Heidi. Do not use fat-free or vegan mayo, as they do not mix well with the cream cheese. I don't have a 15x10 pan (are you listening, Santa?), so I used a smaller one and made miniature cheese-and-pepper stuffed rolls with the extra couple inches of dough. I think this would also be good topped with seafood like crab and shrimp instead of veggies, so I might try that next.
Ingredients:
Two packages Crescent rolls (or Recipe Creations flaky dough sheets)
8 oz. cream cheese
2/3 cup regular or reduced-fat mayonnaise
1 tsp dill
1 tsp minced onion
Diced veggies of your choosing (carrots, broccoli, cauliflower, bell peppers, radishes, cucumber, tomatoes, green onions, black olives)
Directions:
Press Crescent rolls onto large, greased 15x10x1" cookie sheet. Bake at 375 degrees for 11-16 minutes, until done. Let cool completely.
Mix cream cheese, mayonnaise, dill, and onion. Spread on cooled crust. Top with veggies of your choice, and cut into squares or triangles for serving.
Helen Riley
Tested by Heidi. Do not use fat-free or vegan mayo, as they do not mix well with the cream cheese. I don't have a 15x10 pan (are you listening, Santa?), so I used a smaller one and made miniature cheese-and-pepper stuffed rolls with the extra couple inches of dough. I think this would also be good topped with seafood like crab and shrimp instead of veggies, so I might try that next.
Monday, April 13, 2009
Hash Brown Supreme
2 lb. package frozen hash browns, thawed
1/2 C onion
8 oz. shredded cheddar cheese
1/2 t garlic salt
2 cans cream of chicken soup
1 pint sour cream
Combine all ingredients except topping and pour into a 9 x 13 pan, greased.
Topping
2 C Cornflake crumbs
3/4 stick butter, melted.
Mix cornflakes with melted butter and sprinkle over potatoes. Bake at 350 for 1 hour and 15 minutes. Serves 8-10.
Jo Anne Graham
Pam says, once again use Healthy Request soup and low fat/fat free sour cream and cheddar. Even using all of the low fat ingredients, this was a very moist dish. This is a nice change from the usual hash browns.
1/2 C onion
8 oz. shredded cheddar cheese
1/2 t garlic salt
2 cans cream of chicken soup
1 pint sour cream
Combine all ingredients except topping and pour into a 9 x 13 pan, greased.
Topping
2 C Cornflake crumbs
3/4 stick butter, melted.
Mix cornflakes with melted butter and sprinkle over potatoes. Bake at 350 for 1 hour and 15 minutes. Serves 8-10.
Jo Anne Graham
Pam says, once again use Healthy Request soup and low fat/fat free sour cream and cheddar. Even using all of the low fat ingredients, this was a very moist dish. This is a nice change from the usual hash browns.
Chicken Mushroom Bake
2 1/2 to 3 lb cut up fryer chicken
1/4 c milk
1 envelope onion soup mix
1 can mushroom soup
1/2 c. drained mushrooms
Put chicken in 9 x 13 pan. Mix soup, milk, onion soup, and mushrooms. Pour over chicken. Bake 1 hour at 375.
Diane Dammen
Pam and Mark really liked this. I have a tendency to overcook chicken and this kept it really moist. I poured this over 2 chicken breasts- not a whole fryer. I served it with yesterday's hash brown supreme potatoes and they were a nice compliment!
Diane always has very good recipes!
1/4 c milk
1 envelope onion soup mix
1 can mushroom soup
1/2 c. drained mushrooms
Put chicken in 9 x 13 pan. Mix soup, milk, onion soup, and mushrooms. Pour over chicken. Bake 1 hour at 375.
Diane Dammen
Pam and Mark really liked this. I have a tendency to overcook chicken and this kept it really moist. I poured this over 2 chicken breasts- not a whole fryer. I served it with yesterday's hash brown supreme potatoes and they were a nice compliment!
Diane always has very good recipes!
Taco Dip
Cream together:
1 16 oz. sour cream
1 8 oz. cream cheese
1 pkg. taco seasoning
Spread on bottom of large pie pan.
Top with 1/2 bottle green or red taco sauce. Refrigerate.
15 to 30 minutes before serving layer on top of sauce:
1 chopped tomato
shredded lettuce
shredded cheddar cheese.
Serve with taco chips.
Pam made this for Easter weekend. I used 1/3 c bulk taco seasoning instead of a package and mine was way too salty. A package of seasoning is 1/3 cup (yes I measured) so I just figured to use the same amount- oops! I'll use alot less next time! I had never used green taco sauce and wanted to try it- so I used red sauce on half and green on half. We liked them both! Ben thought I should add more stuff on the top- peppers, olives, green onions. He's right! This is just about as good as Heidi's taco dip!
1 16 oz. sour cream
1 8 oz. cream cheese
1 pkg. taco seasoning
Spread on bottom of large pie pan.
Top with 1/2 bottle green or red taco sauce. Refrigerate.
15 to 30 minutes before serving layer on top of sauce:
1 chopped tomato
shredded lettuce
shredded cheddar cheese.
Serve with taco chips.
Pam made this for Easter weekend. I used 1/3 c bulk taco seasoning instead of a package and mine was way too salty. A package of seasoning is 1/3 cup (yes I measured) so I just figured to use the same amount- oops! I'll use alot less next time! I had never used green taco sauce and wanted to try it- so I used red sauce on half and green on half. We liked them both! Ben thought I should add more stuff on the top- peppers, olives, green onions. He's right! This is just about as good as Heidi's taco dip!
Popover Pizza
1 1/2-2 lbs hamburger
1 med. onion
Brown and drain. Add a 15 oz. jar Ragu extra thick and zesty sauce, and place on bottom of 9 x 13 pan. Sprinkle 16 oz. of shredded mozzarella over meat mixture.
Beat with beater 1 C milk, l C flour and 2 eggs.
Pour over cheese.
Sprinkle with 1/4 c parmesan.
Bake at 400 for 30-35 minutes. Cover with foil for first 20 minutes.
Diane Dammen
Pam made this family favorite last week. It's still a winner!
1 med. onion
Brown and drain. Add a 15 oz. jar Ragu extra thick and zesty sauce, and place on bottom of 9 x 13 pan. Sprinkle 16 oz. of shredded mozzarella over meat mixture.
Beat with beater 1 C milk, l C flour and 2 eggs.
Pour over cheese.
Sprinkle with 1/4 c parmesan.
Bake at 400 for 30-35 minutes. Cover with foil for first 20 minutes.
Diane Dammen
Pam made this family favorite last week. It's still a winner!
Friday, April 10, 2009
Salted Nut Bars
Mix 1 yellow cake mix, 1/3 C butter and 1 egg and press into ungreased 9x13" pan.
Bake at 350 degrees for 13 minutes.
Spread 3 C miniature marshmallows over crust after it's baked. Return to oven for 3 minutes.
Meanwhile, make topping.
Heat 2/3 C white Karo syrup, 2 tsp vanilla and 1-12 oz bag peanut butter chips. Once it's melted smooth, remove from heat and stir in 2 C salted peanuts and 2 C Rice Krispies.
Spoon over the top of the cake/marshmallow crust and spread to cover. Allow to cool before cutting.
Confession: This recipe wasn't intended for the cookbook. I got it from Pam. But I think they're one of the best cookie recipes in the bunch. So I'm cheating.
Thursday, April 9, 2009
Toll House Pan Cookies
Ingredients:
2 1/2 cups unsifted flour
1 tsp baking soda
1 tsp salt
1 cup softened butter
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 eggs
One 12-oz package semi-sweet chocolate morsels
1 cup chopped nuts
Directions:
Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, and salt; set aside. In large bowl, combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Spread into greased 15x10x1" pan. Bake at 375 degrees for 20 minutes. Cool; cut into two-inch squares. Makes 35 squares.
Note: For one 6-ounce package of chocolate, recipe may be divided in half. Spread into greased 13x9x2" pan. Bake for 12-14 minutes. Makes about 24 squares.
Tested and approved by Heidi. I don't have a 15x10 pan, so I made the half batch. Again, I mixed butterscotch chips with the chocolate and used macadamia nuts. Spreading cookie batter in a pan is a little tricky; at first it didn't seem like there was enough to go around, but it did spread and rise satisfactorily in the oven.
2 1/2 cups unsifted flour
1 tsp baking soda
1 tsp salt
1 cup softened butter
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 eggs
One 12-oz package semi-sweet chocolate morsels
1 cup chopped nuts
Directions:
Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, and salt; set aside. In large bowl, combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Spread into greased 15x10x1" pan. Bake at 375 degrees for 20 minutes. Cool; cut into two-inch squares. Makes 35 squares.
Note: For one 6-ounce package of chocolate, recipe may be divided in half. Spread into greased 13x9x2" pan. Bake for 12-14 minutes. Makes about 24 squares.
Tested and approved by Heidi. I don't have a 15x10 pan, so I made the half batch. Again, I mixed butterscotch chips with the chocolate and used macadamia nuts. Spreading cookie batter in a pan is a little tricky; at first it didn't seem like there was enough to go around, but it did spread and rise satisfactorily in the oven.
Saturday, April 4, 2009
Cary's Spaghetti Salad
1 lb. cappelini (angel hair) pasta, cooked al dente
8 oz. Italian dressing
1/2 bottle of Salad Supreme
Chop- 1 green pepper
1 cucumber
1 tomato
1 red onion
Combine and allow to blend in refrigerator over night.
Cary Perkins
Pam made this salad. It makes alot! It didn't fit in my usual covered salad bowl- I had to go up a size so I could mix it! I wasn't sure what Salad Supreme was- it's a seasoning by McCormick and it's in the spice section. It's a blend of romano cheese and spices. It added good flavor to this salad. This would be a great party salad! The two of us will be eating this all week- it's a good thing it's so good!
8 oz. Italian dressing
1/2 bottle of Salad Supreme
Chop- 1 green pepper
1 cucumber
1 tomato
1 red onion
Combine and allow to blend in refrigerator over night.
Cary Perkins
Pam made this salad. It makes alot! It didn't fit in my usual covered salad bowl- I had to go up a size so I could mix it! I wasn't sure what Salad Supreme was- it's a seasoning by McCormick and it's in the spice section. It's a blend of romano cheese and spices. It added good flavor to this salad. This would be a great party salad! The two of us will be eating this all week- it's a good thing it's so good!
Wednesday, April 1, 2009
Chow Mein Hot Dish
1 lb. ground chuck
1 large can chop suey vegetables (or 2 small)
1 can chicken with rice soup
1 can mushroom soup
1 c. milk
1 can mushrooms drained
3 T. soy sauce
1 lb. chow mein noodles
Brown meat. Mix all together in a greased casserole dish. Mix 3/4 noodles into casserole. Sprinkle rest on top. Bake at 350 for 1 hour.
Ethel Hanson
Pam says- quick, good, easy! I have a 30 minute 'duty free' lunch hour, which I spend walking with friends. I then eat at a table with 15 kindergarteners constantly asking for dessert. I have them eat 2 things before they can have that dessert. It's the worst half an hour of the day! I like leftovers, like this casserole, so I can zap it while my kids are being served, and then sit down with my own hot lunch- that doesn't contain mystery meat like the school lunches!
1 large can chop suey vegetables (or 2 small)
1 can chicken with rice soup
1 can mushroom soup
1 c. milk
1 can mushrooms drained
3 T. soy sauce
1 lb. chow mein noodles
Brown meat. Mix all together in a greased casserole dish. Mix 3/4 noodles into casserole. Sprinkle rest on top. Bake at 350 for 1 hour.
Ethel Hanson
Pam says- quick, good, easy! I have a 30 minute 'duty free' lunch hour, which I spend walking with friends. I then eat at a table with 15 kindergarteners constantly asking for dessert. I have them eat 2 things before they can have that dessert. It's the worst half an hour of the day! I like leftovers, like this casserole, so I can zap it while my kids are being served, and then sit down with my own hot lunch- that doesn't contain mystery meat like the school lunches!
Monday, March 30, 2009
M & M Super Chocolate Nut Cookies
Ingredients:
1 pkg (1 pound) M&Ms plain chocolate
1 cup chopped nuts (pecans, macadamia nuts, other)
1/2 teaspoon baking soda
2 1/2 cups flour
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla
2 eggs
Directions:
Chop 1 1/2 cups of the M&Ms; save remainder for decoration. Stir together flour, baking soda, and salt; set aside. Cream butter and sugars in large bowl until light and fluffy. Add eggs and vanilla. Gradually beat in flour mixture. Add chopped candies and the nuts. Drop by rounded tablespoons on lightly greased baking sheets. Bake at 350 degrees for six minutes. Remove from oven; put three whole candies on top of each cookie. Return to oven and bake 3-5 minutes, or until light brown. Remove from baking sheet and cool on wire rack.
Makes about 48 cookies... if you don't lick your fingers or the mixing bowl too often. Tested by Heidi.
Notes:
I didn't have a whole pound of M&Ms, so I added chocolate chunks and butterscotch chips. I was a bit wary of chopping the M&Ms, but found it to be helpful in making 1-tablespoon size cookies. The candy-filled treat reminds me of "Monster Cookies" served at Memorial Union at UW-Madison.
Beef Roast
1/4 C. Italian Dressing
1 envelope dry onion soup
1 jar brown gravy
1 jar mushrooms
Beef Roast
Do not brown roast. Place in a baking dish. Mix ingredients and pour over roast. Cover and bake at 350.
Gen Theirl
Pam says this was GREAT! It made a nice rich gravy. I served it with home made mashed potatoes- yummy! This is company good!
1 envelope dry onion soup
1 jar brown gravy
1 jar mushrooms
Beef Roast
Do not brown roast. Place in a baking dish. Mix ingredients and pour over roast. Cover and bake at 350.
Gen Theirl
Pam says this was GREAT! It made a nice rich gravy. I served it with home made mashed potatoes- yummy! This is company good!
Taco Tureen
Here's a soup recipe that I whipped up for the boys who were here watching NCAA basketball last weekend. It's quick and easy, and has a chili flavor...
1 lb. ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 can Campbell's Beef Broth
1 can (10 3/4 oz) Campbell's Tomato Soup
1 can Campbell's Golden Mushroom Soup
1 can Campbell's Pork & Beans witih Tomato Sauce (28 oz)
1 soup can water
1 package taco seasoning mix
In large saucepan, brown beef and cook onion and green pepper until tender. (use shortening if necessary - I didn't need it) and stir to separate meat. Pour off fat, add remaining ingredients. Simmer 10 minutes, stirring often. makes 9 cups.
I doubled it because we had a lot of boys here, and they ate it right up. But using 2 pkgs. of taco season mix was overkill, and I had to add a LOT more water to ease the flavoring. I would never have thought of making soup from combining cans of other soups! It's not the way I usually cook. But it sure was quick & easy!
Never took a picture! But we served it with refrigerated biscuits and brownies. (from a box!) And beer!
1 lb. ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 can Campbell's Beef Broth
1 can (10 3/4 oz) Campbell's Tomato Soup
1 can Campbell's Golden Mushroom Soup
1 can Campbell's Pork & Beans witih Tomato Sauce (28 oz)
1 soup can water
1 package taco seasoning mix
In large saucepan, brown beef and cook onion and green pepper until tender. (use shortening if necessary - I didn't need it) and stir to separate meat. Pour off fat, add remaining ingredients. Simmer 10 minutes, stirring often. makes 9 cups.
I doubled it because we had a lot of boys here, and they ate it right up. But using 2 pkgs. of taco season mix was overkill, and I had to add a LOT more water to ease the flavoring. I would never have thought of making soup from combining cans of other soups! It's not the way I usually cook. But it sure was quick & easy!
Never took a picture! But we served it with refrigerated biscuits and brownies. (from a box!) And beer!
Wednesday, March 25, 2009
Hearty Hodgepodge
1 1/2 lbs. ground beef
3/4 c. chopped onion
1 clove garlic, minced
3 cans condensed minestrone soup
1 31 ounce can pork and beans in tomato sauce
1 1/2 c. chopped celery
1 T Worcestershire sauce
1/2 t. dried oregano
In large saucepan, cook beef, onion, and garlic, till beef is brown and onion is tender. Stir in minestrone soup, beans, 3 c. water, celery, worcestershire sauce and oregano. Simmer, covered, for 15-20 minutes. Makes 12-14 servings.
Pam says- it makes 8 servings. It was good and hearty (thick)! It was quick to make. Mark says he'd eat it again!
3/4 c. chopped onion
1 clove garlic, minced
3 cans condensed minestrone soup
1 31 ounce can pork and beans in tomato sauce
1 1/2 c. chopped celery
1 T Worcestershire sauce
1/2 t. dried oregano
In large saucepan, cook beef, onion, and garlic, till beef is brown and onion is tender. Stir in minestrone soup, beans, 3 c. water, celery, worcestershire sauce and oregano. Simmer, covered, for 15-20 minutes. Makes 12-14 servings.
Pam says- it makes 8 servings. It was good and hearty (thick)! It was quick to make. Mark says he'd eat it again!
Monday, March 23, 2009
Peggy's Potatoes
1 2 lb. pkg. frozen hash browns (chunks, not shredded)
1 pint half and half
8 oz. mozzarella
8 oz. cheddar
1 stick butter
sprinkle of Nature's seasoning
Mix potatoes, cheeses (save 1/2 C of each cheese to sprinkle on top of potatoes) and Nature's Seasoning. Place in 9 x 13 greased pan. Melt butter, add 1/2 and 1/2. Pour over potatoes. Sprinkle saved cheese on top, paprika and parsley on top of cheese. Cover and bake at 350 for 1 hour. Remove foil cover last 15 minutes of baking.
Peggy Riley
Pam says these were good! They are a nice change from the kind I usually make with soup and sour cream (Helen's potatoes). I did use fat free 1/2 and 1/2, no fat cheddar cheese, mozzarella with skim milk and Smart Balance for butter and they were still yummy!
1 pint half and half
8 oz. mozzarella
8 oz. cheddar
1 stick butter
sprinkle of Nature's seasoning
Mix potatoes, cheeses (save 1/2 C of each cheese to sprinkle on top of potatoes) and Nature's Seasoning. Place in 9 x 13 greased pan. Melt butter, add 1/2 and 1/2. Pour over potatoes. Sprinkle saved cheese on top, paprika and parsley on top of cheese. Cover and bake at 350 for 1 hour. Remove foil cover last 15 minutes of baking.
Peggy Riley
Pam says these were good! They are a nice change from the kind I usually make with soup and sour cream (Helen's potatoes). I did use fat free 1/2 and 1/2, no fat cheddar cheese, mozzarella with skim milk and Smart Balance for butter and they were still yummy!
Thursday, March 19, 2009
Kit Kat Bars
The sweet stuff:
1/2 cup milk
1 cup butter
1/2 cup sugar
1 cup brown sugar
2 cups graham cracker crumbs (about 10 whole graham crackers)
Club crackers (Keebler’s green box, multigrain OK)
1/2 cup chocolate chips
1/2 cup butterscotch chips
2/3 cup peanut butter
Nuts, if desired
The step-by-step:
In sauce pan, heat milk and butter over low heat until melted. Add sugar, brown sugar, and graham cracker crumbs and mix. Increase heat to medium-high and boil for five minutes, stirring constantly.
Place a single layer of Club crackers on bottom of a 9x13 pan. Spread half of the sugar mixture over the crackers. Add another layer of crackers, then the remaining half of the sugar mixture. Add a third layer of crackers. Cool to set filling.
Melt chocolate and butterscotch chips in microwave, about 1 minute, stirring halfway through. Mix in peanut butter and stir until smooth. Spread over top layer of crackers. Sprinkle with nuts if desired.
Heidi says... skip lunch and nosh on these instead.
Sunday, March 15, 2009
Pecan Pie Surprise Bars
1 package (18 1/2 z) butter or yellow cake mix
1/2 cup butter or margarine, melted
1 egg
1 cup chopped pecans
2/3 cup reserved cake mix
1/2 cup firmly packed brown sugar
1 1/2 cup dark corn syrup
1 teaspoon vanilla
3 eggs
Generously grease bottom and sides of 9x13 baking pan.
Reserve 2/3 cup dry cake mix for filling. In lare mixing bowl, combine remaining dry cake mix, butter and one egg. Mix until crumbly. Press into prepared pan. Bake at 350 for 15-20 minutes until light golden brown.
Meanwhile, prepare filling. Combine 2/3 cup reserved cake mix, brown sugar, corn syrup, vanilla and 3 eggs. Beat in large mixing bowl for one to two minutes.
Pour filling over partially baked crust; sprinkle with pecans. Return to oven and bake for 30 to 35 minutes until filling is set. Cool, cut into bars.
Makes 3 dozen bars.
Picnic Sketti (Spaghetti)
1/2 lb. bacon
1 medium onion
1 green pepper
1- 1 1/2 lb. ground beef
Fry bacon. Dice onion and pepper and fry in bacon grease until tender. Fry meat in same pan. Drain and place in large casserole or Dutch oven. Cook 1 1/2 lb. spaghetti. Drain and add to meat mixture. Add tomato soup, undiluted, till of a good moist consistency (about 1 large and 2 small cans).
Bake at 350 for 1 hour. If desired, lay a couple of strips of bacon over the top before baking.
This recipe is from the Deschene family. Grammy Riley was Annette Deschene.
Pam says- I made a big batch of this today. I used 2 lbs. of meat, 2 lbs. of spaghetti, 1 large and 3 small cans of soup. A co-worker had surgery and it's my turn to take dinner to her tomorrow! This big batch filled 2 3 qt. casseroles- one for her and 1 for me! I used precooked Oscar Mayer bacon and just warmed it up in the frying pan to get a little bacon flavor (since most of the grease has been cooked out by our friends at Oscar Mayer!) I use 90% lean ground chuck. I also rinse the meat after I drain it. I haven't been able to find Healthy Request soup in the large size, so I had a mix of regular and Healthy Request soup in this yummy casserole!
1 medium onion
1 green pepper
1- 1 1/2 lb. ground beef
Fry bacon. Dice onion and pepper and fry in bacon grease until tender. Fry meat in same pan. Drain and place in large casserole or Dutch oven. Cook 1 1/2 lb. spaghetti. Drain and add to meat mixture. Add tomato soup, undiluted, till of a good moist consistency (about 1 large and 2 small cans).
Bake at 350 for 1 hour. If desired, lay a couple of strips of bacon over the top before baking.
This recipe is from the Deschene family. Grammy Riley was Annette Deschene.
Pam says- I made a big batch of this today. I used 2 lbs. of meat, 2 lbs. of spaghetti, 1 large and 3 small cans of soup. A co-worker had surgery and it's my turn to take dinner to her tomorrow! This big batch filled 2 3 qt. casseroles- one for her and 1 for me! I used precooked Oscar Mayer bacon and just warmed it up in the frying pan to get a little bacon flavor (since most of the grease has been cooked out by our friends at Oscar Mayer!) I use 90% lean ground chuck. I also rinse the meat after I drain it. I haven't been able to find Healthy Request soup in the large size, so I had a mix of regular and Healthy Request soup in this yummy casserole!
Thursday, March 12, 2009
Lobscotch
2 C. cubed potatoes- big chunks
2 C. raw celery- big chunks
1 C. green pepper- big chunks
2 C. canned tomatoes (diced or stewed or whole and smashed up a bit)
1 lb. hamburger, fried and drained
1 C. sliced onions
salt and pepper
Cook, covered at 350 for 1 1/2 hours. Uncover the last 20 minutes.
Babette Rice
I called Babette to tell her I was making this and ask her advice about what kind of tomatoes to use. She gave me the answer I typed above! I used diced. Her tip was to make the raw hamburger into meatballs to put on top of the casserole. She doesn't mix anything with the hamburger. She layers the vegies, ends with meatballs and dumps the tomatoes on top! I had my meat browned, so it was too late for me to try the meatballs. It smelled wonderful while it was cooking. She suggested serving it with Pillsbury french bread, from the tube, to soak up the juice. This recipe is a keeper!
2 C. raw celery- big chunks
1 C. green pepper- big chunks
2 C. canned tomatoes (diced or stewed or whole and smashed up a bit)
1 lb. hamburger, fried and drained
1 C. sliced onions
salt and pepper
Cook, covered at 350 for 1 1/2 hours. Uncover the last 20 minutes.
Babette Rice
I called Babette to tell her I was making this and ask her advice about what kind of tomatoes to use. She gave me the answer I typed above! I used diced. Her tip was to make the raw hamburger into meatballs to put on top of the casserole. She doesn't mix anything with the hamburger. She layers the vegies, ends with meatballs and dumps the tomatoes on top! I had my meat browned, so it was too late for me to try the meatballs. It smelled wonderful while it was cooking. She suggested serving it with Pillsbury french bread, from the tube, to soak up the juice. This recipe is a keeper!
Monday, March 9, 2009
I'm not slacking!
I've printed all of the recipes that Cary sent to me. They fill a 3 ring binder! That's alot of good memories and good food! I got dividers so my binder is a little more organized. My next job is to cull out the repeats and get some others into their right section. This is a fun project! It's easy to make my weekly menu with this treasure!
Wild Rice Casserole
6 slices bacon, crispy and crumbled
1 C. uncooked wild rice
1/3 C. uncooked brown rice
1/2 C. chopped celery
1 C. sliced carrots- 1 med. onion, chopped
2 t. chicken flavor instant bouillon
1/2 t. bouquet garni seasoning
1/4 t. pepper
4 C. water
2 T. soy sauce
Heat oven to 350. In 3 qt. casserole mix all ingredients, cover. Bake for 1 1/2 - 2 hours, or until rice is tender, and liquid is absorbed.
Bouquet Garni Seasoning
2 t. parsley-2 t. thyme leaves
2 t. oregano leaves- 1 t. rosemary
1 t. basil leaves- 1 t. marjoram leaves
Connie Brandstetter Skelton
Pam says this was really good! The rice took 1 hr 45 min to cook. After reading Heidi's post with the Chinese Baked Peas, I had to make them, too. They were good next to the rice!
1 C. uncooked wild rice
1/3 C. uncooked brown rice
1/2 C. chopped celery
1 C. sliced carrots- 1 med. onion, chopped
2 t. chicken flavor instant bouillon
1/2 t. bouquet garni seasoning
1/4 t. pepper
4 C. water
2 T. soy sauce
Heat oven to 350. In 3 qt. casserole mix all ingredients, cover. Bake for 1 1/2 - 2 hours, or until rice is tender, and liquid is absorbed.
Bouquet Garni Seasoning
2 t. parsley-2 t. thyme leaves
2 t. oregano leaves- 1 t. rosemary
1 t. basil leaves- 1 t. marjoram leaves
Connie Brandstetter Skelton
Pam says this was really good! The rice took 1 hr 45 min to cook. After reading Heidi's post with the Chinese Baked Peas, I had to make them, too. They were good next to the rice!
Saturday, March 7, 2009
Scalloped Potatoes with Pork Chops
6 pork chops
1 T. cooking oil
5 C. sliced, pared potatoes
6 1 oz slices American cheese
1 t. salt- 1/4 t. pepper
1/2 C. chopped green onions
1 can cream of celery soup
1 1/4 C. milk
Brown pork chops on one side in hot oil. Remove chops as they brown, reserve drippings. Place 1/2 the potatoes in a greased 9 x 13 pan. Top with cheese slices and then remaining potatoes. Place pork chops, browned side up, on potatoes. Sprinkle with salt and pepper. Cook onions in pan drippings until tender, do not brown. Add soup and milk. Heat, then pour over chops. Cover with foil. Bake at 350 for 1 hour. Remove foil and continue baking 30 minutes, or until meat and vegies are tender.
1 T. cooking oil
5 C. sliced, pared potatoes
6 1 oz slices American cheese
1 t. salt- 1/4 t. pepper
1/2 C. chopped green onions
1 can cream of celery soup
1 1/4 C. milk
Brown pork chops on one side in hot oil. Remove chops as they brown, reserve drippings. Place 1/2 the potatoes in a greased 9 x 13 pan. Top with cheese slices and then remaining potatoes. Place pork chops, browned side up, on potatoes. Sprinkle with salt and pepper. Cook onions in pan drippings until tender, do not brown. Add soup and milk. Heat, then pour over chops. Cover with foil. Bake at 350 for 1 hour. Remove foil and continue baking 30 minutes, or until meat and vegies are tender.
Thursday, March 5, 2009
I'm a slacker
Pam and Heidi, you're doing a great job! Thanks for joining me on this project.
I baked last night, but I used a recipe from the Commissary Cookbook from my Philadelphia days. Lemon muffins with a lemon glaze. I had to bring muffins to a big office meeting and I was the only one bringing treats, so I had to go with something I'd made before..
And tomorrow I leave for a vacation in Arizona, so I won't be in the kitchen for a week!
More later... thanks for all your tasting!
I baked last night, but I used a recipe from the Commissary Cookbook from my Philadelphia days. Lemon muffins with a lemon glaze. I had to bring muffins to a big office meeting and I was the only one bringing treats, so I had to go with something I'd made before..
And tomorrow I leave for a vacation in Arizona, so I won't be in the kitchen for a week!
More later... thanks for all your tasting!
"Chinese" Baked Peas
An eastern spin on the old school green bean casserole we all know and love...
Ingredients:
1/4 cup butter
1/2 cup thinly sliced onion
8-oz. fresh sliced mushrooms,
salt and pepper, about 1/2 teaspoon each to taste
8-oz. mung bean sprouts, canned and drained, or fresh and blanched
8-oz. can water chestnuts, drained
16-oz. package frozen peas
1/3 cup milk
1 can cream of mushroom soup, "Healthy Request" if desired
1 cup chow mein noodles
Directions:
In large saucepan, saute onion and mushrooms in butter for 6-8 minutes. Add frozen peas and cook for another 2-3 minutes. In mixing bowl, combine soup, milk, salt, and pepper. Combine all ingredients, except noodles, in a two-quart casserole dish. Put chow mein noodles around edge of dish. Bake at 350 degrees for thirty minutes or until heated through.
Serving Suggestion: Heidi recommends serving with teriyaki tofu, fish, or other grilled protein.
Ingredients:
1/4 cup butter
1/2 cup thinly sliced onion
8-oz. fresh sliced mushrooms,
salt and pepper, about 1/2 teaspoon each to taste
8-oz. mung bean sprouts, canned and drained, or fresh and blanched
8-oz. can water chestnuts, drained
16-oz. package frozen peas
1/3 cup milk
1 can cream of mushroom soup, "Healthy Request" if desired
1 cup chow mein noodles
Directions:
In large saucepan, saute onion and mushrooms in butter for 6-8 minutes. Add frozen peas and cook for another 2-3 minutes. In mixing bowl, combine soup, milk, salt, and pepper. Combine all ingredients, except noodles, in a two-quart casserole dish. Put chow mein noodles around edge of dish. Bake at 350 degrees for thirty minutes or until heated through.
Serving Suggestion: Heidi recommends serving with teriyaki tofu, fish, or other grilled protein.
Wednesday, March 4, 2009
Chicken Asparagus Casserole
2 C. cooked chicken - 1 can asparagus (14 1/2 ounces)
1 C. grated cheese- 6 oz. cooked egg noodles
1 can mushrooms and juice (4 oz.)- 1 small jar pimento (2 oz.)
1 C. diced celery - 1 can sliced water chestnuts (8 oz.)
1 can mushroom soup - 1 can cream of chicken soup
1/2 C. mayonnaise
Layer chicken, asparagus, cheese, celery, noodles, mushrooms, etc. in a casserole dish. Combine soups, mayo, and mushroom juice, and pour over. Cover and bake at 350 for i hour. Serves 10. Joanie Sullivan's yummy recipe.
Pam's tips- this was a very good casserole. I did layer the ingredients, but in the end gave it a little stir- so the soups could blend in with the vegies and noodles. The celery and water chestnuts added a nice crunch. I used low fat mayo and Healthy Request Campbell soups (they have lower sodium and fat contents). I served it with a big green salad!
1 C. grated cheese- 6 oz. cooked egg noodles
1 can mushrooms and juice (4 oz.)- 1 small jar pimento (2 oz.)
1 C. diced celery - 1 can sliced water chestnuts (8 oz.)
1 can mushroom soup - 1 can cream of chicken soup
1/2 C. mayonnaise
Layer chicken, asparagus, cheese, celery, noodles, mushrooms, etc. in a casserole dish. Combine soups, mayo, and mushroom juice, and pour over. Cover and bake at 350 for i hour. Serves 10. Joanie Sullivan's yummy recipe.
Pam's tips- this was a very good casserole. I did layer the ingredients, but in the end gave it a little stir- so the soups could blend in with the vegies and noodles. The celery and water chestnuts added a nice crunch. I used low fat mayo and Healthy Request Campbell soups (they have lower sodium and fat contents). I served it with a big green salad!
Jean's Stringy Beef
1/8 C. salt to 7# roast
1 bottle any good BBQ sauce.
Rub salt into roast. Place in roaster with one quart water. Bake for 3 1/2 hours at 350. Shred with 2 forks. Don't butter buns.
Pam's tips- I used a 16 oz. bottle of BBQ sauce and a 5# roast. It was a little dry, so I added a big squirt of BBQ sauce and a little more water for it to simmer in after it was shredded. 1/8 C of salt sounds like alot- it's 2 tablespoons! I used a little less sea salt.
1 bottle any good BBQ sauce.
Rub salt into roast. Place in roaster with one quart water. Bake for 3 1/2 hours at 350. Shred with 2 forks. Don't butter buns.
Pam's tips- I used a 16 oz. bottle of BBQ sauce and a 5# roast. It was a little dry, so I added a big squirt of BBQ sauce and a little more water for it to simmer in after it was shredded. 1/8 C of salt sounds like alot- it's 2 tablespoons! I used a little less sea salt.
Golden Cream Soup
3 C. chopped potatos
1 C. water
1/2 C. chopped celery
1/2 C. carrot slices
1/4 C. chopped onion
1 t. parsley flakes
1 chicken bouillon cube
1/2 t. salt dash of pepper
1 1/2 C. milk
2 T. flour
1/2 lb Velveeta, cubed
In large saucepan, combine potatoes, water, carrots, onion, parsley, and bouillon cubes and seasonings. Mix well. Cover. Simmer 15-20 minutes or until vegies are tender. Gradually add milk to flour, mixing until well blended. Add milk to vegies. Cook until thickened. Add cheese and stir until blended. Serves 6-8.
Pam's tips- double or triple the milk, not the flour. It was very thick and not soup-like. I'd also use corn starch as a thickener. I could taste the flour. This might serve 6 if it's a bit thinner. It had really good flavor!
1 C. water
1/2 C. chopped celery
1/2 C. carrot slices
1/4 C. chopped onion
1 t. parsley flakes
1 chicken bouillon cube
1/2 t. salt dash of pepper
1 1/2 C. milk
2 T. flour
1/2 lb Velveeta, cubed
In large saucepan, combine potatoes, water, carrots, onion, parsley, and bouillon cubes and seasonings. Mix well. Cover. Simmer 15-20 minutes or until vegies are tender. Gradually add milk to flour, mixing until well blended. Add milk to vegies. Cook until thickened. Add cheese and stir until blended. Serves 6-8.
Pam's tips- double or triple the milk, not the flour. It was very thick and not soup-like. I'd also use corn starch as a thickener. I could taste the flour. This might serve 6 if it's a bit thinner. It had really good flavor!
Salmon Steaks and Spinach Sauce
...And here we are with our first non-dessert recipe!
Hina Matsuri is the annual Girls' Day Festival celebrated on March 3 by Japanese and Okinawan families in Hawaii. Girls display collections of elaborate dolls portraying the Japanese royal court leading up to this day. Families with young daughters celebrate this event to ensure their daughter's future happiness.
Heidi made this dish for a girlfriend who came over to honor Girls' Day. Excellent paired with dry white wine and warm, fresh bread. Serves 4.
Ingredients:
2 lbs salmon (about four steaks or fillets)
2 cups low-sodium vegetable broth
3 tablespoons chopped fresh parsley
1 bay leaf (or about 1/2 teaspoon ground bay leaves)
3 tablespoons finely chopped onion
1/4 teaspoon salt
9 oz package frozen chopped spinach; thaw and drain well
3/4 cup whipping cream
3 egg yolks, beaten
3 tablespoons fresh lemon juice
1/2 teaspoon garlic salt
lemon and parsley for garnish, if desired
Directions:
In large skillet, bring to a boil broth, onion, salt, parsley, and bay leaf. Add salmon, cover and simmer for about ten minutes, or until the fish is done and flakes. Remove salmon and keep warm. Remove bay leaf, if used. Boil remaining broth rapidly until it is reduced to one cup.
In small bowl, blend beaten eggs and cream. Slowly stir half of broth into cream, then add cream mix to pan. Cook over low heat, stirring constantly until thickened and bubbly. Stir in spinach, lemon juice, and garlic salt and heat through. If desired, blend sauce in blender or food processor until smooth. Serve over salmon. Garnish with fresh lemon slices and parsley.
Heidi's notes: I definitely recommend blending the sauce to give it a smooth and creamy appearance. I ended up with about twice as much sauce as I needed, so I served the remainder as a condiment on the table. It was so good that we devoured the fish without thinking to snap a picture.
Hina Matsuri is the annual Girls' Day Festival celebrated on March 3 by Japanese and Okinawan families in Hawaii. Girls display collections of elaborate dolls portraying the Japanese royal court leading up to this day. Families with young daughters celebrate this event to ensure their daughter's future happiness.
Heidi made this dish for a girlfriend who came over to honor Girls' Day. Excellent paired with dry white wine and warm, fresh bread. Serves 4.
Ingredients:
2 lbs salmon (about four steaks or fillets)
2 cups low-sodium vegetable broth
3 tablespoons chopped fresh parsley
1 bay leaf (or about 1/2 teaspoon ground bay leaves)
3 tablespoons finely chopped onion
1/4 teaspoon salt
9 oz package frozen chopped spinach; thaw and drain well
3/4 cup whipping cream
3 egg yolks, beaten
3 tablespoons fresh lemon juice
1/2 teaspoon garlic salt
lemon and parsley for garnish, if desired
Directions:
In large skillet, bring to a boil broth, onion, salt, parsley, and bay leaf. Add salmon, cover and simmer for about ten minutes, or until the fish is done and flakes. Remove salmon and keep warm. Remove bay leaf, if used. Boil remaining broth rapidly until it is reduced to one cup.
In small bowl, blend beaten eggs and cream. Slowly stir half of broth into cream, then add cream mix to pan. Cook over low heat, stirring constantly until thickened and bubbly. Stir in spinach, lemon juice, and garlic salt and heat through. If desired, blend sauce in blender or food processor until smooth. Serve over salmon. Garnish with fresh lemon slices and parsley.
Heidi's notes: I definitely recommend blending the sauce to give it a smooth and creamy appearance. I ended up with about twice as much sauce as I needed, so I served the remainder as a condiment on the table. It was so good that we devoured the fish without thinking to snap a picture.
Sunday, March 1, 2009
Brownie Sundae Pie
Brownies:
22 1/2 oz. pkg.Pillsbury Fudge Brownie Mix
1/2 C very hot water
1/2 C oil
2 eggs
Topping:
12 oz. jar fudge ice cream topping
1/2 gallon butter brickle or any flavor ice cream
Heat oven to 325 degrees. Grease 2 9 inch pie pans. In large bowl, combine all brownie ingredients: beat 50 strokes with spoon. Pour batter into prepared pans. Bake at 325 for 20-25 minutes. Do not overbake. Cool completely. Spread 1/2 C ice cream topping on top of each brownie layer. Overlap large spoonfuls of ice cream to cover top. Over low heat, soften remaining ice cream topping. Drizzle over ice cream. Cover: freeze several hours or overnight. When ready to serve, let stand a few minutes before cutting.
This recipe makes 2 pies. 16 servings in 2 pies.
Pam's tip- I used frozen vanilla yogurt instead of ice cream. The fat content on butter pecan ice cream was out of sight.
22 1/2 oz. pkg.Pillsbury Fudge Brownie Mix
1/2 C very hot water
1/2 C oil
2 eggs
Topping:
12 oz. jar fudge ice cream topping
1/2 gallon butter brickle or any flavor ice cream
Heat oven to 325 degrees. Grease 2 9 inch pie pans. In large bowl, combine all brownie ingredients: beat 50 strokes with spoon. Pour batter into prepared pans. Bake at 325 for 20-25 minutes. Do not overbake. Cool completely. Spread 1/2 C ice cream topping on top of each brownie layer. Overlap large spoonfuls of ice cream to cover top. Over low heat, soften remaining ice cream topping. Drizzle over ice cream. Cover: freeze several hours or overnight. When ready to serve, let stand a few minutes before cutting.
This recipe makes 2 pies. 16 servings in 2 pies.
Pam's tip- I used frozen vanilla yogurt instead of ice cream. The fat content on butter pecan ice cream was out of sight.
Caramel Bars
Open House Sunday! Time to make some more goodies...
Caramel Bars (recipe originally from Gen Theirl)
Melt 32 caramels with 5-7 Tbsp milk or cream in a double boiler
Meanwhile, mix
1 Cup quick oatmeal
3/4 C brown sugar
3/4 C butter or oleo
1/4 tsp salt
1/2 tsp baking soda
1 1/4 C flourLine a greased pan with 2/3 of crumb mixture. Bake at 350 for 10 min.
Then spread caramel over hot crumb mixture in pan. Top with 1 C chocolate chips and 1/4 C nuts. Then top with remaining crumb mixture.
Bake at 350 for another 15-20 minutes.
Cary's notes:
I wasn't sure of the size pan to use - and it didn't seem like enough for an typical bar (9x13) so I used a small Dansk rectangular pan that is probably the equivalent of a 9x9 pan. I'm quite sure this recipe is intended to produce a small pan of bars!
I used regular oatmeal and pecans as my nut of choice.
Everyone who came through the open house loved these! I did too.
For the record, a bag of Kraft caramels contains approx. 48 caramels, so you could probably do 1.5 times the ingredients and get a large pan out of it without going to the store for any more ingredients!
Friday, February 27, 2009
Tony the Tiger Bites
These easy-to-make, sweet, crunchy treats will be a nice pau hana (after work) snack today. Recipe tested by Heidi.
Ingredients:
One 10-oz package Marshmallows
1/4 cup Butter or Margarine
1/3 cup Peanut Butter
7 1/2 cups (10-oz) Kellogg's Frosted Flakes Cereal
Directions:
In large, microwave-safe bowl, melt butter in microwave. Add marshmallows and stir to coat. Melt marshmallows in microwave on high for about three minutes, stirring halfway through cooking. Stir in peanut butter until smooth. Add cereal and stir until well coated. Press into greased 9x13 inch pan using a wet or buttered spatula to prevent sticking. Grammy suggests cutting into 2x2 inch bars.
Heidi's Gr-r-reat! heart-smart tip: Use unsweetened whole grain flakes cereal instead of Frosted Flakes. Why? Whole grains have been shown to reduce the risk of heart disease by decreasing cholesterol levels and blood pressure.
Wednesday, February 25, 2009
Blog change
I decided to clean up the blog template so that it's easier to print, just in case you feel the urge to print out a recipe immediately!
Also, Heidi and Pam are in on this project, and will be testing recipes as well!
I'm having friends over tonight to view LOST, so I'm going to make her Caramel Bars. (courtesy of Gen Theirl!)
Also, Heidi and Pam are in on this project, and will be testing recipes as well!
I'm having friends over tonight to view LOST, so I'm going to make her Caramel Bars. (courtesy of Gen Theirl!)
Sunday, February 22, 2009
Yummy Chocolate Squares
These are like rice krispie treats, only chocolate, and with nuts. They're a nice change, and simple & quick. I don't remember mom making them, but I had them growing up, probably at Girl Scout Meetings!
1 lb. Marshmallows
8 oz. Pkg. Chocolate chips
3T butter
½ tsp salt
1 tsp vanilla
6 C Rice Krispies
1 C walnut meats
Melt marshmallow, chocolate chips, butter in double boiler (greased)
Add rest of ingredients – spread in greased 8x12 pan and chill.
Cary’s notes:
I used peanuts instead of walnuts, and I forgot to grease the double boiler. You have to do a lot of stirring to get this mixture smooth. When it’s down to a few lumps, you can stir it to the point of smoothness – everything is all hot and melty at that point. And it didn't stick to my Calphalon pan, so no worries.
Also, I sprayed the 8x12 pan with Pam just to make sure they popped right out.
They were just a bit salty. (I used salted peanuts) And the combination of the dark chocolate and the salt was just delicious!
2/22/09
p.s. I made these to bring to my open house on Heather Lane today.
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