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!
Saturday, April 25, 2009
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!
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