Spaghetti and Meatballs

Meatballs:
2 eggs

1 c. Italian bread crumbs
1/2 c. grated Parmesan cheese
½ c. tomato juice, milk or beef broth
¼ c. finely chopped onion
1 t. Italian seasoning
½ t. each salt, poultry seasoning and garlic powder
1 pound mild Italian sausage
1 pound hamburger

Sauce:
Prego

In a large bowl, combine eggs, bread crumbs, Parmesan cheese, tomato juice, onion and seasonings. Crumble sausage over mixture and mix well. Shape into 1 inch balls. In a skillet, brown meatballs over medium heat; drain.

In a large saucepan, bring Prego to a boil. Reduce heat to simmer. Add meatballs and simmer until fully cooked. I simmer them for a couple of hours.

Valentine Chicken

4-6 chicken breasts

Plain yogurt

2 c. crushed Ritz crackers

1/2 c. parmesan cheese

pinch of salt

1/2 t. pepper

1-2 t. garlic powder

Mix crackers, parmesan, salt, pepper and garlic.  Dip chicken breasts in yogurt and then in cracker mixture.  Place in 9x13 that is generously sprayed with Pam.  Bake at 350 for 30-40 minutes.

Sauce: 

2 cans cream of chicken & herb soup

1 1/2 c. sour cream

1 t. chicken base or 1 cube chicken bouillon

Add milk to desired consistency

Heat all ingredients in sauce pan.  Serve over chicken.

Tomato Bisque

2 lbs. fresh tomatoes (blanched, seeded and pureed)
or 42 oz. crushed, stewed, or pureed tomatoes (pureed in blender if needed)
2 cubes beef bouillon
2 T. white sugar
1 ½ tsp. salt
1 bay leaf
½ tsp. dried basil
1/3 tsp. ground black pepper
¼ - ½ c. butter
1/3 c. flour
1 quart of whole milk or half and half cream

Pour pureed tomatoes into saucepan over medium heat. Add beef bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil then reduce heat and simmer for 30 minutes. Remove bay leaf.
In a separate pan, melt butter over medium heat. Whisk in flour all at once to form a roux, cook for 1 minute. Whisk in milk or cream, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through. Serve with cheese sandwiches or crusty bread. 6 servings.

Saucy Cannelloni

Filling:
½ lb. Italian sausage
½ c. chopped onion
1 4oz. can sliced mushrooms ( I use fresh)
1 ½ c. finely chopped, cooked chicken
2 egg yolks
1 15 oz. jar spaghetti sauce
1 9 oz. pkg. frozen chopped spinach, (thawed and squeezed dry)
1 c. mozzarella cheese
½ c. parmesan cheese

White Sauce:
2 T. butter
2 T. flour
1 ½ c. heavy whipping cream or half & half
1/3 c. parmesan cheese
Dash garlic powder
Dash nutmeg

Manicotti shells

Instructions:
Cook manicotti shells according to package directions. Drain and cool slightly.
Heat oven to 350. In a large skillet, brown sausage, onion & mushrooms. Drain.
In large bowl, combine sausage mixture, chicken, egg, spinach, mozzarella, & ½ cup parmesan cheese. Fill manicotti shells with mixture. Pour half of spaghetti sauce into a 9x13 pan. Put manicotti in pan.

For white sauce: Melt butter, stir in flour then gradually stir in cream. Cook until slightly thickened. Stir in 1/3 c. parmesan cheese, garlic and nutmeg. Pour white sauce over manicotti. Pour remaining spaghetti sauce in thin strips down the center of each shell.

Bake for 35-40 minutes or until hot and bubbly.

Sooo Good Hash Brown Quiche Casserole

8 hash brown potato patties
¼ C melted butter
1 C diced ham
1 C shredded cheddar cheese
1 C shredded Swiss cheese
8 eggs
2 C milk or ½ & ½
1 tsp salt
pepper to taste

Place hash brown potato patties in 9x13 baking dish. Pour melted butter evenly over the potato patties. Bake at 350 degrees for 20 min. Remove from oven. Sprinkle potatoes with ham, cheddar and Swiss cheese.

In a large bowl, beat eggs. Add milk, salt and pepper. Stir. Pour over ham and cheese. Bake at 350 for about 30 min.

Bleu Cheese Salad Dressing

1/3 lb Bleu Cheese
1/4 C warm water
3/4 C buttermilk
1 qt Best Foods Mayo
1 tsp garlic powder
1 tsp pepper

Crumble and mash bleu cheese into warm water with a fork. Add remaining ingredients and mix until blended. Chill. Makes about 5 cups of dressing.

Pumpkin Bars

2 C flour
2 C sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 C oil
16 oz can pumpkin
4 eggs

Frosting
2 C powdered sugar
1/3 C butter, softened
3 oz cream cheese, softened
1 T milk
1 tsp vanilla
(I actually like to double the frosting for one sheet of pumpkin bars)

Heat oven to 375 degrees. Grease 15x10 inch jelly roll pan. In large bowl, blend all bar ingredients at low speed until moistened. Beat 2 min at med speed. Pour into prepared pan. Bake for 30 to 35 min or until toothpick inserted in center comes out clean. Cool.

In small bowl, combine frosting ingredients; beat until smooth. Spread over cooled bars. Refrigerate leftovers. Makes 48 bars

Kneaders Double Chocolate Peppermint Brownies

Brownies:
1 cup butter
4oz unsweetened chocolate
2 cups sugar
1 teasoon vanilla
4 eggs
1 cup all-purpose flour
2 cups semisweet chocolate chips

Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20-30 seconds until the chocolate is melted. Cool slightly. Add sugar, eggs and vanilla and mix well with a spatula. Add the flour and stir to combine. Stir in chocolate chips. spread into a buttered 9x13x2 inch baking pan. Bake at 350 for 25 minutes. Do not overcook. Cool.

Filling:
1/2 cup softened butter, margarine, or shortening
2 cups confectioners' sugar
mint flavoring to taste
pink food coloring

In a small bowl, beat the confectioners'sugar, butter and mint flavoring until smooth. Add food coloring to make a light pink. Spread evenly over cooled brownies and then chill.

Chocolate Ganache
1/2 cup semi sweet chocolate chips
1/4 cup heavy cream
Crushed red and white peppermint (optional)

Put the chocolate chips and cream into a small bowl. microwave on high for 1 minute stirring every 20-30 seconds until chocolate is melted. Do not over heat. Immediately pour over the brownies. Decorate with crushed peppermint on top.

Skillet Breakfast

8 oz sausage
1 C diced onion
1/2 C diced green pepper
1 pkg (20 oz) hash browns - refrigerated
10 eggs
1/2 C milk
1/2 tsp salt
1/4 tsp black pepper
1 C shredded cheese

Preheat oven to 350 degrees. Heat skillet. Add sausage, onion and green pepper. Cook until sausage is browned. Drain, set aside. Using leftover grease in your pan, add potatoes. (You can also use potatoes that already have the onions and peppers in them). Cook until golden. Stir in sausage mixture. In a large bowl, whisk eggs, milk, salt & pepper. Pour over potatoes. Stir gently to combine. Cover, cook over med heat 6-8 min or until eggs set around the edges. Sprinkle with cheese. Bake uncovered until cheese is melted and eggs are set in center (8-10 min). Cut into slices and serve.

Parmesan Chicken Sticks

1 1/2 lbs skinless, boneless chicken breasts
1 C flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 extra large eggs
1 C seasoned bread crumbs
1/2 grated parmesan
Butter
Olive Oil

Bamboo Skewers

Lay the chicken breasts on a cutting board and slice diagonally into 4 or 5 large strips.

Combine flour, salt and pepper on a dinner plate. Beat the eggs with 1 Tbsp. water and pour into shallow dish. Combine the breadcrumbs and Parmesan on another plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 Tbsp of butter and 1 Tbsp olive oil in large saute pan and cook the chicken strips on med low heat for about 3 min on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer stick.

You can keep the chicken breasts warm for about 15 min on a sheet pan in a preheated 200 degree oven.

Zucchini Bread

1 1/2 C flour
1/2 tsp baking soda
1/2 tsp nutmeg
1 C sugar
1 egg
1/4 C oil
1/2 C chopped nuts (optional)
1 tsp cinnamon
1/2 tsp salt
1/4 tsp baking powder
1 C finely shredded unpeeled zucchini
1/4 tsp lemon zest

Stir together flour, cinnamon, baking powder, baking soda, salt and nutmeg. In another bowl beat sugar, zucchini and egg. Add oil and lemon zest; mix well. Stir flour mixture into zucchini mixture. Fold in nuts if using. Pour into greased loaf pan and bake at 350 for 55 - 60 min or until toothpick comes out clean. Cool in pan 10 min. Wrap and store in fridge.

Grilled Chicken Avocado Sandwiches

Boneless, skinless chicken breasts, sliced in half lengthwise if too thick, marinated in Worcestershire sauce and then grilled
Sliced cheese, Swiss or Provolone is good
Slices of avocado
Slices of tomato
Onion rolls or Kaiser buns

Dressing:
A big scoop of mayonnaise
Grated lime peel
Freshly squeezed lime juice
1 tsp. or so of Worcestershire sauce

Grill chicken, discarding marinade. Squeeze a little lime juice over chicken when almost done grilling if desired. Place cheese on top to melt. Lightly toast or grill buns and spread with dressing. Pile on the rest and enjoy.

Roast Pork Salad with Ginger Pineapple Dressing

12 oz Pork Tenderloin
1/8 tsp salt
1/8 tsp pepper
2 T honey mustard
6 C torn romaine and/or spinach
2 C fresh or canned pineapple
chunks and/or fresh nectarines
or peaches
1 recipe Ginger-Pineapple Dressing

Preheat oven to 425 degrees. Sprinkle salt and pepper on pork and place on rack set in shallow roasting pan. Roast pork for 20 min. Spoon mustard on pork. Roast 5 to 10 min longer or until an instant-read themometer inserted in the thickest part registers 160 degrees.
Thinly slice pork. Arrange greens pork and fruit. Sprinkle cracked black pepper if desired. Stir dressing and drizzle on salad.

Ginger Pineapple Dressing

1/4 C mayo
1/4 C unsweetened pineapple juice
1 T honey mustard
1 tsp grated fresh ginger
( I also added 1/2 tsp sugar and salt/pepper to taste )

Pizza Braid

1 loaf of Rhodes bread dough
Pizza sauce
Grated mozzarella cheese
Pizza toppings (pepperoni, sausage, mushrooms, finely chopped bell pepper, pineapple, etc.)
1 egg white

If dough is frozen, thaw in refrigerator overnight. Stretch dough lengthwise until it is almost the length of a cookie sheet. Roll dough on a piece of aluminum foil dusted with flour until dough is almost the size of a cookie sheet. With a butter knife, lightly score the dough lengthwise into three even sections. Spread the pizza sauce over the middle section of the dough. Cover the sauce with desired amount of cheese. Cover cheese with desired amount of pizza toppings. With a knife, carefully cut the outside thirds of dough into 1” strips at a 45 degree angle. Be careful not to cut the foil. Starting with the top, take the first strip of dough from the left side and pull it over the top of the pizza toppings. Next, fold a strip from the right side over the top so it slightly overlaps the strip from the left side. Keep alternating strips of dough from the left and right sides, until they are all folded into a pattern. Seal the ends and tuck under. Carefully transfer dough to a cookie sheet or lightly spray the foil pizza is on and place on top of a cookie sheet (makes clean-up faster!) Brush dough with an egg wash just before baking. If made ahead - remove from refrigerator 30 min. before baking. Bake at 400 for 15-20 minutes, or until dough is a light golden brown and pizza is heated through. Cut into slices and serve. Serve with spaghetti sauce for dipping if desired. Serves 4-6.

Hoisin Glazed Pork Tenderloin

Butterflying the pork exposes more surface area. This allows the pork to absorb more flavor and creates a nice caremelized exterior.

1/3 C hoisin sauce
2 T seasoned rice vinegar
2 T vanilla (or bourbon)
2 T maple syrup
1 1/2 tsp grated peeled fresh ginger
1 1/2 tsp lime juice
1/2 tsp chile paste with garlic
1 garlic clove, minced
1 lb. pork tenderloin
1/2 tsp salt
1/2 tsp pepper
cooking spray

Prepare grill. Combine hoisin sauce and next 7 ingredients in small bowl. Stir with whisk. Slice pork lengthwise, cutting to but not through, other side. Open halves laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 min. Turn and baste pork with hoisin mixture; cook 5 min. Turn and baste pork with hoisin mixture, cook 5 min or until pork reaches 155 degrees or desired doneness. Let stand 5 min, cut into 1/2 inch slices.

Grilled Chicken w/ Mango Salsa

6 boneless, skinless chicken breasts (cut in half lengthwise if too thick)
1/3 cup teriyaki sauce
1/3 cup pineapple juice
1/3 cup honey
4 cloves garlic, minced
1 T. olive oil
black pepper
1 mango, chopped
1 avocado, chopped
1 tomato, chopped
½ cup crushed pineapple
2-3 green onions, chopped
½ cup cilantro, chopped
1-2 jalapeno peppers, chopped
juice of 1 lime
2 T. rosemary, chopped (optional)

Combine teriyaki sauce, pineapple juice, honey, garlic, olive oil and black pepper in a bowl. Keep refrigerated ¼ cup of marinade for basting. Marinate chicken in remaining marinade for 6 hours or overnight. Combine mango salsa ingredients, adding avocado just before serving. Mix well. Remove chicken from marinade and grill to desired doneness, turning once and basting with reserved marinade. Top with fresh salsa.
Serves 6
Dinner variation: slice chicken when hot, cover with salsa and wrap in a tortilla. (1 ½ lbs. of sirloin steak can also be substituted for chicken – slice thin and serve in a wrap with cheese and sour cream.)

Tomato Basil Pasta

4 T. extra virgin olive oil
1 (28 oz.) can of peeled Italian tomatoes – drained and chopped or lightly blended
½ cup reserved tomato juice
½ - 1 tsp. sugar
1 tsp. salt
¼ tsp. black pepper
1/3 tsp. red pepper flakes
2 garlic cloves, minced
¼ cup fresh basil, chopped
Mix above ingredients and let sit @ room temperature for at least 4 hours.
Boil 1 (16 oz.) bag of mini penne pasta according to package directions. Drain and rinse with cold water until noodles are chilled. Toss immediately with tomato/basil mixture until well coated. Toss with ¼ - ½ c. grated Romano cheese just before serving.
Makes 8 (1 cup) servings. (Weight Watchers = 5 pts. per serving.)

Squash Soup

2 1/2 C canned veg broth
1/2 lb russet potatoes (about 1 large), peeled, finely chopped
1 12oz pkg frozen cooked orange-flesh (winter) squash
1 tsp ground ginger

1 T butter
1 large leek (white and pale parts only) finely chopped

1 cup half and half
Salt & pepper to taste

Combine first four ingredients (through ginger) in heavy saucepan over med high heat. Cover and cook until potatoes are tender and squash is thawed, about 10 min. Using a submersion blender, puree (or transfer to food processor).

Meanwhile, melt 1 T butter in med saucepan over low heat. Add leek, cover pan. Cook until tender, stirring frequently, about 8 min.

Add the leeks to the vegetable puree. Then add the half and half and simmer 2 min, thinning with additional veg broth if desired. Season to taste with salt and pepper.

Serve with whole wheat croutons:

Melt 1 1/2 T butter in heavy small skillet over med heat. Add 2 slices whole wheat bread that you have cubed and 1 1/2 tsp dried rubbed sage. Saute until toasted, about 3 min. Sprinkle croutons over soup.

Foil Pack Chicken & Mushroom Dinner

1 (10 ¾ oz.) can cream of mushroom soup
1 ¾ cup water, divided
1 (6 oz.) pkg. Stove Top Stuffing Mix for chicken
6 small boneless, skinless chicken breasts
4 thin slices smoked or honey ham, chopped
1 ½ cups sliced, fresh mushrooms
1 ½ cups frozen peas

Preheat oven to 400. Mix soup and ¼ cup of water; set aside. Combine stuffing mix with remaining 1½ cups water; spoon evenly onto center of each of six large sheets of heavy-duty foil sprayed with cooking spray. Top each with one chicken breast. Cover evenly with ham, mushrooms, peas, and soup mixture.

Bring up foil sides. Double-fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in a single layer on a 15x10x1 inch cookie sheet.

Bake 30-35 minutes or until chicken is cooked through (170 degrees). Remove packets from oven; let stand for 5 minutes. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Makes 6 servings, 1 packet each. (Recipe adapted from kraftfoods.com)

Lime Tortilla Chicken

1 cup finely crushed plain tortilla chips
(for best results, crush in food processor or blender)
2 Tbs. vegetable oil
2 Tbs. lime juice
1 tsp. honey
6 boneless, skinless chicken breasts

sauce:
1 can (14.5 oz.) Mexican stewed tomatoes
2 tsp. chopped fresh cilantro
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 cup grated cheese

Place finely crushed tortilla chips on a plate. Combine oil, lime juice and honey in a shallow bowl. Dip chicken breasts in oil mixture, then press in chips. Place in greased pan and bake at 350 degrees for 25 minutes or until chicken is cooked through.

While chicken bakes, puree tomatoes, cilantro, chili powder and garlic powder together in food processor or blender to make a sauce. Remove chicken from oven and spread evenly with sauce. Sprinkle with cheese. Continue baking until cheese melts, about 5-8 minutes.

Spanish Rice

2 T. butter or margarine
½ of a small yellow onion
1 c. uncooked long grain rice
2 c. hot chicken broth (2 c. boiling water + 2 bouillon cubes)
1-2 c. salsa
2 green onions, chopped (optional)

Melt butter in a saucepan. Sautee onion and rice until lightly brown. Add chicken broth and salsa. Stir well. Cover and simmer for 25 min. or until liquid is absorbed and rice is tender. Stir in green onions just before serving if desired. Yield: 4-6 servings.
(*Note: The type and amount of salsa used determines how spicy the rice is. I omitted the green onions and used Pace mild picante sauce and it turned out great.)

This is Kim’s recipe and it is fast and fabulous!

Chicken Enchiladas

2 lg. chicken breasts, boiled in chicken broth and shredded
2 cans cream of chicken soup
~1 c. sour cream
1 sm. can diced green chilies
10-12 small white corn tortillas
Monterey jack and cheddar cheese, shredded
2-3 green onions, finely chopped

Combine soup, sour cream and chilies in a small sauce pan. Warm through. Pour a small amount of sauce in bottom of a 9x13 pan. Cover tortillas with a paper towel and warm in microwave for about 20 seconds. Starting on one end, bend first tortilla in a taco shape and add a small handful of chicken, a large spoonful of sauce and a small handful of Monterey jack cheese. Roll up and place seam side down in pan. Keep doing this until pan is full. You may need to put last 2 or 3 tortillas the other direction in the pan. Pour the rest of the sauce over the top and smooth evenly over tortillas with spoon until completely covered. Sprinkle with another handful or two of Monterey jack and cheddar cheeses. Sprinkle chopped green onion on top of cheese. Cover with foil and bake at 350 for 30 min. Uncover and bake for 5-10 min. longer or until cheese is melted and enchiladas are hot and bubbly. Let stand 10 min. before serving. Top with shredded lettuce and diced fresh tomato.

Chicken Tortellini Soup

2 T. dried basil
4 cloves garlic
1 small onion, finely chopped
1 T. canola or olive oil
10 c. chicken broth
1 (16 oz.) pkg. frozen cheese tortellini
2 -3 chicken breasts, boiled and chopped
1 can diced tomatoes (with juice)
Desired amount of chopped vegetables:
Celery, carrots, zucchini, yellow squash
Salt and pepper to taste

In medium stock pot, sautee basil, garlic and onion in olive oil. Add chicken broth and bring to a boil. Add celery and carrots and simmer covered for 10 minutes. Add zucchini, squash, tomatoes and chicken. Season with salt and pepper and let simmer for 20 minutes. Add tortellini last and simmer until tortellini is done and vegetables and tender.

(Weight Watchers – 1 Point/ cup)

Cranberry Spinach Salad

1 lb. fresh spinach, rinsed and torn into bite sized pieces if needed
3/4 c. pine nuts (or slivered almonds), toasted
1/2 to 1 c. dried cranberries
4-6 slices of cooked bacon, crumbled
diced red onion
crumbled blue cheese

Dressing:
1/4 c. balsamic vinegar (can substitute white wine vinegar)
1/4 c. cider vinegar
1/2 c. oil
1/2 c. sugar
2 tsp. minced onion (optional)
1/4 tsp. paprika
2 T. toasted sesame seeds

Combine salad ingredients. Mix dressing well and pour desired amount over salad just before serving. Toss well. (I like to blend my salad dressings in a food processor or blender to keep oil and vinegar from separating. If doing this - add sesame seeds after blending.)

Strawberry Salad Dressing

1 (20 oz.) pkg. frozen strawberries, thawed
½ cup water
3 Tbsp. raspberry vinegar
2 Tbsp. honey
2 tsp. canola oil
1 tsp. reduced-sodium soy sauce
¼ tsp. salt
¼ tsp. pepper
¼ tsp. dried thyme

In a blender or food processor, combine all ingredients. Cover and process until smooth. Serve over salad greens. (I add cut up fresh oranges, sliced strawberries, kiwis, or even chopped apple to the salad along with some diced green onions and sugared almonds or pecans. If the dressing is not sweet enough for you, double the honey or add a little sugar to the recipe.) Store in Refrigerator. Yield: 3 cups.
Nutritional Information: One serving (2 Tbsp. dressing) equals 17 calories, trace fat, 0 cholesterol, 33 mg. sodium, 4 g carbohydrate, 1 g fiber, trace protein.

Broccoli Wild Rice Soup

1 (6 oz.) pkg. chicken and wild rice mix
5 c. water
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1 medium carrot, shredded
2 tsps. dried minced onion ( I use ½ cup finely diced fresh onion)
1 (10 ¾ oz.) can condensed cream of chicken soup, undiluted
1 (8 oz.) pkg. cream cheese, cubed ( I use light)
¼ c. slivered almonds, optional

In large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot, and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Yield: 8 servings (about 2 quarts)
Nutritional Information: One 1-cup serving (prepared with reduced-fat soup and light cream cheese and without almonds) equals 178 calories, 582 mg sodium, 19 mg cholesterol, 25 gm carbohydrate, 7 gm protein, 6 gm fat, 2 gm fiber.
(Weight Watchers = 4 Points/serving)

Praline Whipped Sweet Potatoes

5 large sweet potatoes (about 3.5 lbs.)
4 oz. cream cheese, softened
1 tsp. cinnamon, divided
2 cups Post Selects Maple Pecan Crunch Cereal (or something similar)
¼ c. firmly packed brown sugar
2 T. butter, softened

Preheat oven to 400. Prick potatoes with fork, them microwave on HIGH for 15-20 min. or until tender. Remove from oven; cool 5 min. (Or cook them in the oven for 1-2 hours on 350. Be sure to wrap in foil and place them on a cookie sheet as the juices with seep out and burn on the bottom of the oven – don’t ask me how I know that!) Cut each potato in half lengthwise; carefully scoop out potato flesh into medium bowl, reserving potato shells. (If the shells rip, place inside a piece of foil that has been folded in half and molded into a boat-like shape before placing into pan). Mash potatoes until smooth. Add cream cheese and ½ tsp of cinnamon; mix until well blended. Spoon evenly into potato shells.
Place cereal into resealable plastic bag; gently crush with hands or a rolling pin. Mix with pecans, brown sugar, butter, and remaining ½ tsp. cinnamon. Sprinkle generously over potatoes.
Bake 15-20 min. or until potatoes are heated through and streusel topping is golden brown.

Makes 10 servings, 1 stuffed potato half each.

Spaghetti Pie

6 oz. thin spaghetti
2 T. butter
2 eggs, beaten
1/3 c. grated parmesan cheese
1 c. grated mozzarella cheese
1 c. cottage cheese (can substitute ½ ricotta)
1 lb. ground beef
½ c. chopped onion
garlic salt
small jar of spaghetti sauce

Brown ground beef and onions in skillet. Drain well. Add spaghetti sauce to skillet and warm through. Meanwhile, cook spaghetti according to package directions and drain off water. While still hot, stir in butter and toss well. Add beaten eggs, parmesan cheese and garlic salt (if desired) and toss well again. Pour noodles into pie plate and push up along sides to form a “crust”. Add cottage cheese and spread evenly. Sprinkle half of the mozzarella cheese on top. Cover with spaghetti sauce/meat mixture. Sprinkle remainder of cheese on top during last 5 minutes of baking time. Bake at 350 for 30 minutes or until heated through.

Mellow Jello

1 lg. box orange Jello
1 lg. box Cook n’ Serve lemon pudding

Follow instructions on both boxes and while still hot, mix together. Pour into a 9x13 pan and chill for at least 4 hours or overnight.

1 small box of lemon instant pudding
1 cup milk
¼ cup powdered sugar
8 oz. cool whip

Mix all ingredients together until smooth and spread over set Jello. Top with mandarin oranges.
(I’ve also tried this recipe with raspberry Jello and lemon pudding and it turned out great.
Top with fresh or frozen raspberries instead. Very good! Or try strawberry / banana -
may substitute any flavor of Jello and pudding.)
My sister in-law Allie gave me this recipe and it’s a LeBaron family favorite!

Quiche

1 pie crust
½ c. shredded swiss cheese
½ c. shredded cheddar cheese
1/3 c. green onions
¾ c. chopped broccoli
½ c. crumbled, cooked bacon
1 T. flour
4 eggs, beaten
1 ½ c. half and half cream or milk
½ tsp. salt
¼ tsp. garlic powder

Form pie crust into pie plate. Combine all ingredients and pour into pie shell. Bake at 325 for 40-50 min. or until center is set. Cut into wedges and serve with muffins and fresh fruit.

Walking Taco Soup

1 lb. low fat ground beef
1 packet of taco seasoning
1½ cups water
2 cans stewed tomatoes (cut smaller with scissors)
3 (8oz.) cans tomato sauce
I can corn (I prefer frozen)
1 can kidney beans
1 can black beans
salt and pepper to taste

Cook the ground beef and drain off any excess oil. Season with salt and pepper. Combine in stock pot with rest of ingredients. Mix well and let simmer for an hour or so until heated through and flavors meld. Serve with a dollop of sour cream, corn chips, and a sprinkle of cheddar cheese.

Golden Mushroom Beef Stroganoff

1 lb. cubed beef stew meat
2 (10.75 oz.) cans of Golden mushroom soup
½ c. chopped onion
½ packet Lipton Onion Soup Mix
½ c. water with 1 beef bullion cube, dissolved
1 T. Worcestershire sauce
4 oz. cream cheese
dollop sour cream
4 - 6 oz. fresh, sliced mushrooms

Mix first six ingredients together and pour into slow cooker. Salt and pepper to taste. Cook on LOW for 5-6 hours. (May want to start on HIGH for the first hour and then turn to LOW.) Sautee mushrooms in a pat of butter, garlic salt and pepper and add to slow cooker for last 30 min. of cook time. Just before serving, add cream cheese and a dollop of sour cream. Mix well. Serve over hot egg noodles.

Vegetarian Fettuccini

1 lb. Fettuccini Pasta
4 Tbsp. Butter and Olive Oil Combination
2-3 cloves garlic, minced
1-1/2 lbs. small zucchini, cut julienne
1 Medium Yellow Squash, sliced julienne
1/2 lb. fresh mushrooms, sliced
4 Tbs. butter , cut into small pieces
1 cup heavy cream (I substitute 1/2 & 1/2)
3/4 cup fresh Parmesan Cheese, grated
1/4 cup Parsley, chopped (or to taste)
2 tsp. Schilling Salad Supreme
Nutmeg, to taste (optional)
Salt & Pepper, to taste

Prepare the pasta following the package directions, then drain well and keep warm. Prepare the rest while the pasta is cooking. In a large skillet or fry pan, heat the butter/oil combination over a medium-high heat, then add the garlic and other veggies. Let this mixture saute about 4 minutes, then add the butter pieces and cream. Bring to a simmer and let cook aobut 3 minutes, then add the drained fettuccini, Parmesan, parsley and seasonings. Toss well to blend all. Pour entire mixture into a large heated pasta bowl and garnish with more parmesan and parsley, if desired. Serves 6 with ease.

*This recipe goes great with Grilled Basil Marinated Chicken (also posted to this blog). Prepare 2-3 chicken breasts, grill or saute, slice thin and place on top of the pasta.

Smothered Chicken

1 lb boneless chicken breasts
2 Tbsp butter
1 C chopped carrots
1 C chopped celery
1/2 C chopped onion
1/8 C flour
8 oz sliced fresh mushrooms
1 can chicken broth
1/4 tsp dried thyme

Salt and pepper chicken. Brown chicken in butter. Remove chicken from pan and add onion, carrots and celery. Cook 5 min. Add flour and cook 2 min. Add broth and when thick, add thyme and salt and pepper to taste. Put chicken back in and add mushrooms. Serve over Rice Pilaf.

Sausage & Peppers

Cooking Spray
6 links turkey Italian sausage
2 C (1/4 inch strips) green bell pepper
1 C (1/4 inch strips) red bell pepper
1 C (1/4 inch strips) yellow bell pepper
6 garlic cloves thinly sliced
1 26 oz bottle pasta sauce (fat free)
1/2 C shredded mozzarella cheese
6 C hot cooked penne pasta
2 T grated parmesan cheese

Heat large nonstick skillet coated with cooking spray over medium high heat. Add sausage to pan; cook 8 min or until lightly browned, turning occasionally. Remove from pan; cool slightly. Cut sausage into 1/2 inch thick slices.
Wipe pan with paper towels; recoat with cooking spray. Place pan over medium-high heat. Add peppers; saute 6 min. Add sausage; saute 2 min. Add garlic; saute 2 min. Add sauce, bring to a simmer. Reduce heat; cook 5 min, stirring occasionally. Remove from heat.
Add mozzarella, stirring until melted. Place 1 cup pasta in each of 6 shallow bowls; spoon about 1 cup sausage mixture over each serving. Sprinkle each serving with 1 tsp Parmesan. Yield: 6 servings

PARMESAN AND CRACKED PEPPER GRISSINI

1 pkg dry yeast
1 C warm water
3 C bread flour, divided
1 1/4 tsp salt
Cooking spray
1 tsp water
1 large egg white, lightly beaten
1/2 C grated fresh Parmesan cheese
1 T cracked black pepper
2 tsp cornmeal, divided

1. Dissolve yeast in 1 C warm water in large bowl; let stand 5 min.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 C flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic. Add enough remaining flour, to prevent dough from sticking to hands. (dough will feel tacky)
2. Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place until doubled in size.
3. Punch dough down. Cover and let rest 5 min. Turn dough out onto a lightly floured surface; roll into a 12x8 inch rectangle.
4. Combine 1 tsp water and egg white, stirring with a whisk; brush evenly over dough. Sprinkle dough with cheese and pepper. Lightly coat dough with cooking spray; cover with plastic wrap. Gently press toppings into dough; remove plastic wrap.
5. Sprinkle each of two baking sheets with 1 tsp cornmeal.
Cut dough in half lengthwise to form 2 (12x4 inch) rectangles. Cut each of the rectangles crosswise into 12 1 inch strips.
6. Working with one strip at a time gently roll each strip into a log. Place strips on pan. Lightly coat strips with cooking spray. Cover and let rise 20 min.
7. Preheat oven to 450 degrees.
8. Uncover dough and bake for six min with one pan on bottom rack and 1 pan on second rack from top. Rotate pan; bake an additional 6 minutes or until golden brown.

Nutritional Info (2 BREADSTICKS)
CALORIES 148
FAT 1.9
PROTEIN 6.4
CARB 25.9
FIVER 1.1

Manhattan Style Fish Chowder

2 T butter
2 C chopped onion
1 C chopped carrot
3/4 C chopped celery
3 garlic cloves minced
1/4 C tomato paste
1 C white wine
2 C chopped peeled red potato
2 C water
1 T fresh thyme
1 tsp salt
1/2 tsp black pepper
2 8 oz bottles clam juice
1 28 oz can diced tomatoes, undrained
1 bay leaf
2 lb halibut fillets cut into 1" pieces

Melt butter in Dutch oven over medium high heat. Add onion, carrot, celery an dgarlic to pan; saute 10 min. Stir in tomato paste; cook 1 min. Stir in wine; cook 1 min. Add potato and next 7 ingredients (potato through bay leaf); bring to boil. Reduce heat,simmer 30 min. Add fish, cover and simmer 10 min or until fish flakes easily. Discard bay leaf. 6 Servings

Nutrition info
CALORIES 323
FAT 7.6
PROTEIN 35.9
CARB 27.7
FIBER 5.5

Pretzel Salad

Crust:
2 c. crushed pretzels
3 T. sugar
¾ c. melted butter

Press into a 9x13” pan and bake at 400° for 7 minutes.

2nd Layer:
8 oz. cream cheese
8 oz. cool whip
1 c. sugar

Spread over crust and make sure all the sides are sealed.

3rd Layer:
6 oz. raspberry Jell-O
1 small can crushed pineapple with juice
1 pkg. frozen raspberries
2 c. boiling water

Pour over second layer. Chill.

Broiled Zucchini and Potatoes with Parmesan Crust

4 small new potatoes
2 T butter
1 clove garlic minced
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
2 small zucchini, cut in 1/2 lengthwise and then into 2 inch pieces
kosher salt
pepper
1/4 cup parmesan cheese

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the parmesan. Place under the broiler until the cheese is golden brown, about 4 min. Transfer to a plate and serve.

Herb Roasted Chicken

1 5-6 lb. roasting chicken
2 T soy sauce
salt
pepper
olive oil
5-6 garlic cloves
1-2 lemons
3 T minced fresh Thyme (or 1 T dried)
2 T minced fresh Rosemary (or 2 tsp dried)
2 T minced fresh Sage (or 2 tsp dried)

Rub chicken skin with soy sauce and season with salt and pepper. Rub olive oil over the skin and inside the cavity. Fill cavity with whole garlic cloves and lemons (quartered).

Generously sprinkle the skin with herbs and roast uncovered for 10 min at 375 degrees. Reduce heat to 350 and cook, basting with pan drippings every 15 min. (you can also add chicken stock to pan to have more drippings). Roast 1 hr 40 min util juices run clear.

French Bread

2 1/2 cups warm water
2 pkgs. yeast (2 Tbs.)
5 Tbsp. oil
3 Tbsp. sugar
1 Tbsp. salt
6 cups flour

In a large mixing bowl combine warm water and sugar. sprinkle yeast over top; allow to soften. Add salt, oil and half of the flour. Beat well. Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. Repeat process until dough has been stirred down five times. Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9x12. Roll dough up, starting from the long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that has been sprinkled with cornmeal, allowing room for both loaves. With a very sharp knife, cut three gashes at an angle on top of each loaf. Brush with slightly beaten egg white. If desired, sprinkle with sesame or poppy seeds. Allow to rise for 30 minutes. Bake at 400 for 30 minutes or until brown. Cool on rack. Makes 2 loaves.

Spinach Salad

1 pkg. spinach
1 head lettuce, chopped
Grated Swiss Cheese, as much as desired
Sliced Mushrooms, as much as desired
5 strips bacon, fried crisp and crumbled
1/4 small purple onion

Dressing:
1 Tbs. poppy seeds
1 cup vegetable oil
1/2 cup cider vinegar
1/4 cup sugar
1 tsp. grated onion
1 tsp. salt
1/2 tsp. dry mustard

Put all dressing ingredients except poppy seeds in blender. Blend until thoroughly mixed. Add seeds. Serve over greens.

Chocolate Bundt Cake

1 chocolate cake mix
8 oz. container of sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 pkg. instant chocolate pudding
3 eggs
1 12 oz. pkg. chocolate chips (optional)

Combine cake mix, sour cream, water, oil, pudding mix and eggs. Beat well. Add chips. Pour into greased bundt pan. Bake at 350 for 50 minutes.

Pumpkin Pie Dessert

1 pkg. yellow cake mix (reserve 1 cup)
1 egg, beaten
1 cube butter (melted)

Mix together and press into a 9X13 pan sprayed with Pam.

30 oz. can pumpkin pie mix
2 eggs, beaten
2/3 c. evaporated milk

Mix together and pour over cake mixture.

1c. remaining cake mix
1/4 cup sugar
1 tsp. cinnamon
3 Tbs. margarine

Mix together and sprinkle on top. Bake at 350 for 1 hour. Serve warm with whipped cream.

Chicken Pita Sandwiches

2 cups cooked chicken breasts, cubed
1 1/2 cups grapes, halved
2 cups celery, chopped
1/2 cup cashews or almonds
1/3 cup light mayo

3/4 cup light miracle whip

1/2 tsp. onera seasoning (origional flavor)
1/8 tsp. garlic powder
1/8 tsp. salt

Combine all ingredients in a large bowl and refrigerate. Serve in pita bread pockets or on croissants. Serves 5-6.

Grilled Basil Marinated Chicken

1 Tbs. olive oil
1 Tbs. red wine vinegar
1 Tbs. chopped basil leaves
1 Tbs. finely chopped red onion
2 tsp. kosher salt
1 tsp. whole black peppercorns
1 clove garlic, chopped
4 boneless, skinless chicken breast halves (about 2 pounds)

Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate at least 3 hours and up to 12 hours. Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side.

Pork Tenderloin with Apricot Sauce

1 1/2 lbs. pork tenderloin

Sauce:
1/2 cup olive oil
1/2 cup dry vermouth
1/4 cup tarragon vinegar
3/4 cup apricot preserves
2 Tbs. soy sauce
2 tsp. dry mustard
2 tsp. regular mustard
1 medium onion, diced
1 tsp. salt
1 tsp. pepper

Yields: 4 Servings

Preparation:
Mix sauce ingredients in a blender, processing until not quite smooth. Rub tenderloins with a small amount of olive oil and sprinkle with salt and pepper. Tie the tails of the tenderloins back on themselves, with cooking twine, for more even cooking. Place pork in a single layer, ina baking pan and bake at 350 for 1/2 hour. Baste with apricot sauce, a few times during the last 30 minutes of baking before tenderloin is done. allow sauce to brown on tip of the meat. Make sure to use enough sauce to prevent it from burning on bottom of pan. Total bake time is 1 hour.

Chicken with Apple Cream Sauce

6 boneless, skinless chicken breasts (thin)
Salt and pepper to taste
1-2 T. oil
3/4 c. apple juice concentrate
2 t. lemon juice
1/2 t. dried rosemary, crushed
2 t. cornstarch
1 1/2 c. whipping cream
2 T. chopped fresh parsley or 2 t. dried parsley flakes
1 medium unpeeled red apple, chopped
Hot cooked wild rice

Season chicken with salt and pepper. In a large skillet over medium heat, cook chicken in hot oil about 4 minutes per side, or until browned. Add juice concentrate, lemon juice and rosemary. Reduce heat; cover and simmer for 10 minutes, or until internal chicken juices run clear (170 degrees). Remove chicken from skillet; set aside and keep warm. In a small bowl, whisk together cornstarch and cream. Add to juices in skillet. Cook and stir until thickened, about 1-2 minutes. Stir in parsley. Return chicken to skillet. Heat about 2 minutes. Serve chicken with sauce spponed over top. Top with apples. Serve with wild rice.

Maurilio's Artichoke Chicken

4-5 chicken breasts
1 cup flour
Poultry seasoning, to taste
Salt & pepper, to taste
1/8 cup sherry wine
1/8 cup olive oil
1 clove garlic, minced
3/4 cup artichoke hearts
3/4 cup mushrooms
1/2 cup heavy cream
Basil, to taste
1/2 cup grated parmesan cheese


Pound chicken then batter in flour with salt and pepper prior to grilling. (I like to add a little poultry seasoning to the flour as well. Instead of grilling I sautee the chicken in a frying pan with a small amount of olive oil until golden brown.

Parmesan Cream Sauce: Heat olive oil and pinch of salt, pepper & garlic in pan, add mushrooms and artichoke hearts and sautee a few minutes. Add basil, sherry and cream. While stirring constantly add parmesan cheese. Heat sauce until combined and thickened. Serve over chicken.

Cranberry Crock Pot Turkey Breast - Lindsey

3 pounds turkey breast roast
½ t. salt
¼ t. pepper
½ c. diced celery
½ c. chopped onions
1 16 oz. can whole berry cranberry sauce
1 c. barbeque sauce

Combine and cook in crock pot for 4-5 hours on high or 6-8 hours on low. Delicious with mashed potatoes. Use the extra sauce as gravy.

Bratten's Clam Chowder - Lindsey

2 cans minced clams
1 c. chopped onions
1 c. finely diced celery
3 c. finely diced potatoes
¾ c. butter
½ c. flour
1 quart half and half
1½ t. salt
1½ t. pepper
1 t. sugar

Drain clams and pour over vegetables in pan. Add water to barely cover vegetables. Simmer until potatoes are done (about 20 minutes). Melt butter, add flour blend and cook a minute or two. Add cream and cook, stirring until smooth and thick. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste. Serves 8.

Chicken and Broccoli Casserole - Lindsey

1 bunch broccoli or 2 pkgs. frozen spears
1 cooked, boned chicken
2 cans cream of chicken soup
1 c. mayonnaise
1 t. lemon juice
¾ c. cheese

Place broccoli on the bottom of a 9x13” pan, then chicken mixture and cheese. Bake at 350° for 25 minutes.

Barbeque Chicken - Lindsey

1 c. ketchup
½ c. vinegar
1 c. sugar
6 T. soy sauce
1 t. mustard
1 t. garlic salt

Mix all ingredients and pour over cut-up chicken in dripper pan. Bake at 250° for 3 hours.

Sweet & Sour Meatballs - Lindsey

2 lbs. hamburger
1 c. oats
2 eggs
2/3 c. chopped onion
1 ½ t. Worcestershire sauce
2/3 c. milk
1½ t. salt
Pepper to taste

Sauce:
1 c. brown sugar
½ c. vinegar
2 t. mustard
½ c. barbecue sauce
2 t. Worcestershire sauce

Mix all ingredients. Use a cookie scoop to form balls. Place in a 9x13 pan. Pour sauce over meatballs. Bake uncovered at 350° for 30 minutes.

Chicken Rolls - Lindsey

1 8oz. pkg. cream cheese
½ c. softened butter
Dash of pepper
2 c. chopped boiled chicken
4 oz. can sliced mushrooms
1 pkg. sage dressing
2 pkgs. Pillsbury crescent rolls

Mix cream cheese, softened butter and pepper. Add chicken and mushrooms. Put ½ of the dressing in a separate bowl. Add enough chicken broth to moisten dressing. Unroll crescent rolls. Spread a small amount of dressing on each roll. Add 2 T. of chicken mixture. Roll up from small end. Roll into melted butter and crushed dry dressing. Bake at 350° for 25 minutes. Serve with gravy made from cream of mushroom soup.

Gourmet Chicken - Lindsey

1 pkg. chipped beef
4-5 boneless chicken breasts
1 can cream of mushroom soup
Bacon
½ pint sour cream

Grease 9x13” pan with butter. Line with chipped beef. Wrap breasts with bacon. Set on beef. Mix soup and sour cream. Pour on top of chicken. Bake at 275° for 3 hours uncovered. It’s great with steamed rice.

October 2006 Recipes

Fish Tacos – Kim
Tilapia Fillets (1/2 fillet per person)
1 pkg. onion ring batter

Coat fillets in onion ring batter and fry in medium frying pan with ½” oil. Drain on paper towel and serve with pineapple coleslaw, cheddar cheese, corn tortillas and fresh lime wedges.

Pineapple Coleslaw – Kim
1 /2 small head of cabbage, shredded
1 can crushed pineapple with juice
3 Tbs. Mayo ( or to taste)
1 tsp. lemon juice
salt and pepper to taste


Philly Steak Sandwiches – Kim
(serves 20)
½ lb. Rib eye per person, sliced very thin
Yoshidas gourmet sauce (to taste)
A1 steak sauce (to taste)
Salt and pepper to taste

Marinate meat in sauces. Fry in large frying pan with olive oil until meat turns gray. Place meat on hoagie buns and add toppings. (I cooked the meat in the crock pot but if you do this you should be careful not to overcook the meat, like I did. Leave it in the crock pot on low for 2 – 3 hours. Max.

Toppings: fried onions and mushrooms, choice of cheeses.

Mandarin Salad with Creamy Orange Vinaigrette – Kim
½ head romaine lettuce, torn
1 bag (10 oz.) assorted salad greens
1 bag (10 oz. ) fresh baby spinach leaves
2 stalks celery, sliced
2 green onions (including tops), thinly sliced
1 can (11 oz.) mandarin oranges, chilled and drained
¼ cup slivered almonds, coated and toasted in 1 Tbl. sugar in a skillet.

Vinaigrette Ingredients:
3-4 Tbl. Orange juice concentrate (or to taste)
¼ cup plain yogurt
2 Tbl. Mayonnaise
1 Tbl. Rice vinegar
½ tsp. dry mustard
salt, pepper to taste
¼ cup canola oil
1 Tbl. Ultra Gel
½ tsp. poppy seeds
1 Tbl. Parsley flakes

Place first seven ingredients in a blender. With blender running, slowly add oil and ultra Gel. When completely blended and creamy, pour into a container; stir in poppy seeds and parsley. Chill thoroughly, Just before serving, toss salad together and drizzle with vinaigrette and tip with toasted almonds. Makes 8-10 servings.

Malibu Chicken – Kim

1 chicken breast per person
Soy Vey Teriaki Sauce
Swiss Cheese ( one slice per person)
Fresh pineapple, sliced in wide, thin strips

Marinate chicken breasts in Teriyaki Sauce. Place pineapple slices and chicken on grill. Grill breasts until done on one side and pineapple is grilled. Turn breast over and add pineapple slice and top with swiss cheese. Continue grilling until chicken is fully cooked and cheese is melted.

12 Hour Butterhorn Rolls – Kim
1 pkg. dry yeast
¼ cup warm water
½ cup melted margarine
¾ cup milk
½ cup sugar
3 eggs, well beaten
1 tsp. salt
31/2 –4 cups flour

Scald milk and melted butter, let cool. In separate bowl, dissolve yeast in warm water. Add milk and melted butter, which has cooled. Add sugar, salt and eggs and mix well. Add enough flour to make a soft dough. Cover and let rise 5 – 6 hours. Turn onto a floured board and knead a few times. Divide dough into halves or thirds. Roll into circle and spread with soft margarine. Cut into 16 pieces and roll each wedge loosely from large end to small. Place on greased pan and let rise. Bake at 350 degrees until golden brown. (approx 15 –20 min.)

Chicken Enchiladas – Kim
3 cooked chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can green chilies
fresh mushrooms, chopped (to taste)
1 (8oz.) container of sour cream
Flour or corn tortillas
1 cup shredded cheddar cheese
½ bunch green onions

Combine all ingredients in large bowl. Spoon into tortilla and place in pan. Continue until pan is full. Spread remaining mixture over the top. Top with more cheese and green onions if desired. Bake at 350 degrees for 45 min.

Fiesta Pasta Salad - Kim
12-oz. Pkg. rotelle pasta, cooked, drained and cooled.
1 or 2 Tbsp. Diced jalapenos
¼ cup chopped fresh cilantro or parsley
1 cup prepared Italian salad dressing
14 oz. or 7 oz. Can diced green chilies

In a large bowl, combine pasta, onion, red pepper, corn, chilies, jalapenos, and cilantro or parsley. In a small bowl, whisk together salad dressing, chili powder and cumin. Pour over pasta mixture, tossing to coat well. Chill at least 30 minutes to blend flavors before serving. Serves 6-8.

Sweet and Sour Chicken – Lindsey
¾ c. sugar
½ c. vinegar
1 T. soy sauce
4 T. ketchup
½ t. garlic powder

Cut chicken breasts into 1” strips. Dip in beaten egg. Coat with flour or cornstarch and brown in pan with about ½” oil. Put in baking dish and pour sauce over. Bake at 350 degrees for about 30 minutes. Great with fried rice.

Fried Rice – Lindsey
Steamed white rice
Butter
Eggs
Ham, diced
Green onions, sliced
Soy sauce
Salt and pepper

In large frying pan, melt butter and scramble the egg. Add rice, ham and green onions. Add soy sauce and salt and pepper to taste.

Pork Tenderloin with Balsamic-Cranberry Sauce – Lindsey

1½ T. butter
1 8-10-oz. pork tenderloin
½ c. chopped onion
1 T. chopped fresh rosemary
½ c. canned chicken broth
1 can whole berry cranberry sauce
1 T. balsamic vinegar

Preheat oven to 450°. Melt ½ tablespoon butter in heavy large ovenproof skillet over medium-heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted in center registers 155°, about 10 minutes. (Pink in the middle, but cooked)

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary and sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 6 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixtures. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

Roasted Root Vegetables – Lindsey

5 red potatoes scrubbed and cut in 1 ½ inch cubes
3-4 sweet potatoes scrubbed and cut in 1 ½ inch cubes
Fresh beets topped and scrubbed and cut in 1 ½ inch cubes
Carrots
(This recipes works with any combination of root veggies: Parsnips, butternut squash, turnips, rutabagas, onions, squash etc.)
4 shallots diced
1 ½ cubes butter cut in ½ inch pieces
Salt and pepper

In a pot of boiling salted water, place vegetables for 10 minutes. Drain. Preheat oven to 450°. Place butter in shallow roasting pan and place in oven for 4 minutes to melt. Roast on low rack for 30-40 minutes, stirring every ten minutes.

Flank Steak - Lindsey

Flank steak, cut ¼-½” thick
1 can beef consommé
1/3 c. soy
1 ½ t. season salt
¼ c. green onions
1 clove garlic
3 T. lime juice
2 T. brown sugar

Marinate over night. Barbeque. Marinade is also good with chicken.

Café Rio Pork – Lindsey

4 lbs. pork roast
20 oz. tomato sauce
2 t. garlic, pressed
1 ½ c. brown sugar
1 t. cumin
2 c. Dr. Pepper
2 T. molasses
¼ t. salt
Pepper

Combine ingredients in crock pot and cook on high all day. When you can shred the pork, place back in crock pot and cook on low until serving.

Lime Rice – Lindsey

2 T. butter
1 ¼ c. long grain rice
2 ¼ c. chicken broth
¾ t. salt
Pepper
Juice and zest of 1 large lime
2 T. chopped cilantro
¼ t. cumin

In a skillet, melt butter. Add rice and all ingredients and bring to a boil. Cover and simmer 20 minutes

Cilantro Dressing – Lindsey

16 oz. jar of La Victoria salsa verde
1 pkg. Buttermilk Ranch dressing (powder)
½ c. sour cream
½ c. low fat mayo
½ c. buttermilk
1 c. cilantro
2 cloves garlic, pressed
¼ t. cayenne pepper
½ t. salt
½ t. cumin
½ c. sugar
Tobasco sauce

Blend until smooth and creamy. I don’t use any tobasco and it still has plenty of kick from the cayenne pepper. This recipe makes a quart jar of dressing.

French Dip – Marjorie

In medium saucepan, add 1 1/2 lb. cooked sliced beef to 1 1/2 C water and beef pan drippings or 2 beef flavor boullion cubes. Cook until thoroughly heated. Stir in 1/2 tsp soy sauce and 1 tsp minced onion. Simmer 2-3 minutes. Remove beef slices and serve between crusty french roll. Use meat juices for dipping.

Frog Eye Salad – Marjorie

1 T oil
1/2 C Acini de pepe ( or any small shaped pasta )
8 oz Cool Whip
12 oz can crushed pineapple
2 C mini marshmallows
1 can mandarin oranges

Sauce:

juice from pineapple
1 beaten egg
1 Tbsp lemon juice
1/2 C sugar
1 Tbsp flour
1/4 tsp salt

Combine sauce ingredients in saucepan. Heat until thick, then chill. Cook pasta (add oil to water), drain and cool. Mix everything in large bowl, chill and serve.

Chicken Enchilada Soup – Marjorie

1/2 C oil
1/4 C chicken base
3 C diced onions
2 tsp cumin
2 tsp chili powder
2 tsp garlic
1/2 tsp cayenne pepper
2 C Masa Harina
4 qt water (divided)
2 C crushed tomatoes
1/2 lb. Velveeta
3 lbs cooked cubed chicken

In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear - 5 min. In another container, combine Masa Harina with 1 qt water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from the Masa Harina. Add remaining 3 qts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.

Country Fried Steak with Mushroom Gravy - Marjorie

3 T milk
1 large egg
1/3 C flour
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
4 sirloin cubed steaks
2 Tbsp oil
2 C mushrooms, sliced
2 1/2 Tbsp flour
1/4 tsp salt
1 can low-salt beef broth

Combine 3 Tbsp milk and egg in shallow dish, stirring with a whisk. Combine 1/3 C flour and next 4 ingredients in a shallow dish. (I drained steaks on paper towels to soak up any "red juice"). Working with 1 steak at a time, dip in egg mixture; dredge in flour mixture. Repeat with remaining steaks.

Heat oil in large nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.

Add mushrooms to pan; sauté 3 min. In large bowl, combine 2 1/2 tbsp flour, 1/4 tsp salt and broth, stirring with a whisk. Add broth mixture to pan. Bring to boil; cook 1 min. stirring constantly. Spoon over steaks and serve with garlic mashed potatoes.

Garlic Mashed Potatoes – Marjorie

In large pot, add cut up red potatoes (skins on) and 4 - 5 cloves of fresh garlic (mash slightly). Cover with water and add salt to pot. Once potatoes are tender, drain water and mash everything while adding sour cream to desired consistency. Thin with milk if needed and season to taste with salt and pepper.


Honey and Spice-Glazed Pork Chops – Marjorie

1/4 C honey
2 Tbsp Dijon mustard
1/2 tsp ginger
1/4 tsp cinnamon
1/8 tsp cloves
Cooking Spray
4 boneless center-cut loin pork chops (1/2" thick)
salt
pepper

Combine first 5 ingredients in a bowl.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 min or until done, turning pork once.

September 2006 Recipes

Chicken Chimichangas - Kim

¼ cup vegetable oil
2 cups cooked chicken, cut into bite size pieces
1 medium onion
2 garlic cloves, minced
2 medium tomatoes, diced
2 cans green chilies
1 large boiled potato
1 tsp. salt
1 ½ tsp. oregano
1-2 tsp. chili powder
2 Tbs. Cilantro, chopped
12 tortillas

Sauté meat, onion, garlic, tomato, chilies and potato until onion softens in large pot. Add salt, oregano, chili powder and cilantro. Simmer for 2 – 3 minutes more. Fold ½ cup of meat mixture into warm tortilla envelope style and fry in pan with hot oil until crispy. Drain on paper towel. Serve with salsa, guacamole, cheese, olives etc.


Cowboy Caviar - Kim

1 (28 oz.) can diced tomatoes
1 (15 oz.) can corn
1 (15 oz.) can black beans with jallepenos
½ to ¾ medium red onion, diced
1 bunch fresh cilantro, diced
½ Good Seasons Zesty Italian dressing packet (prepared as per instructions on back)

Mix all ingredients in large bowl. Serve with tortilla chips.

Korean Lettuce Wraps - Kim

½ lb. per person - Pork Bolougi Meat (not sure on spelling)
(This meat is sliced very thin and can be purchased pre-sliced and frozen at Pares Market in Taylorsville, next to John Paras Furniture.)
Thaw meat completely. Separate slices and remove fat by pulling or cutting it out of the strips. Place strips with removed fat into a large bowl.

Marinade:
Soy Sauce
Sugar
Chopped green onions
Diced garlic cloves
Sesame oil

Mix one cup soy sauce to one cup sugar and add to meat. Mix. Repeat until meat is coated and moist ( I had 10 lbs. meat and used 3 cups soy sauce and 3 cups sugar) Add chopped green onions and garlic to taste and mix. ( I used 2 tsp. diced garlic and 1 bunch green onions.) Drizzle sesame oil over the mixture while stirring. (I used 2-3 Tbs.) Sprinkle more sugar over the top of the mixture. Marinate overnight in refrigerator. Spray large frying pan with non-stick spray and place a single layer of meat mixture into pan. Cook over medium high heat until meat is cooked and sauce has caramelized. (The liquid in the bottom of the pan will evaporate and the meat will become sticky and sweet.) Place cooked meat in a pan and keep in a 200 degree oven to keep warm until all meat is cooked. Serve with lettuce and sticky rice.

House of The Rising Sunflower Seed Salad - Kim

Ingredients:
½ cup butter
4 T. sesame seeds
½ cup sunflower seeds
¼ cup slivered almonds
2 pkgs. Ramen noodles
¾ cup sugar
½ cup oil
½ cup cider vinegar
1 ½ T. soy sauce
1 bunch green onions, thinly sliced
1 8oz. can water chestnuts, coarsely chopped
1 cup loosely packed bean sprouts
1 pkg. coleslaw mix


Instructions:
Melt butter in skillet and toast seeds, nuts and ramen noodles until lightly browned. (Discard flavor pack from noodles.) Drain and cool. Mix sugar, oil, vinegar and soy sauce together and heat in microwave to melt sugar, stirring often. Set aside to cool. Mix green onions, sprouts, water chestnuts, and coleslaw together in large bowl. Add salad dressing to taste. Serve on chilled plate topped with seed/nut mixture. Add chicken or shrimp and garnish with mandarin orange if desired.

Speedy Breadsticks/ Pizza Dough - Kim

Ingredients:
6 cups flour 2 Tbsp. yeast
1 tsp. salt 3 cups warm water
4 Tbsp. sugar

Instructions: Dissolve yeast in warm water and sugar. Gradually add salt and flour. Mix for 3 minutes or until dough is soft (not sticky, you may have to add a little more flour). Shape into breadsticks and place on greased pan or roll onto greased pizza pan. (This recipe makes enough for 2 medium size pizzas, or one jelly roll size pan of breadsticks, or 1 medium size pizza and 1 9X13 size pan of breadsticks). Let rise 15-30 minutes for breadsticks. Pizza dough does not need to rise. Add desired toppings to pizza and or breadsticks. Bake at 350 degrees for 20 minutes

Pork Chops with Baked Apples - Lindsey

Salt and pepper
2 T. oil
1 T. butter
1 ½ c. apple juice
¾ c. raisings
¾ c. firmly packed brown sugar
¼ t. nutmeg
4 tart apples peeled, thickly sliced
2 T. lemon juice
1 t. cinnamon

Lightly season pork chops with salt and pepper. Heat oil and butter in a skillet, sauté chops until browned. Arrange in baking dish. Add ¾ c. apple juice to skillet. Scrape up browned particles and pour over chops. Add raisins. Cover and bake 30 minutes at 350. Turn chops. In separate bowl, combine sugar, cinnamon and nutmeg. Toss apples with lemon juice then toss with sugar mixture. Add to baking dish. Pour remaining apple juice over chops. Cover and bake 15 more minutes.

Orange Crunch Salad - Lindsey

1 head green leaf lettuce
1 head red leaf lettuce
1 medium can mandarin oranges
½ c. sliced almonds, toasted

Dressing:
¾ c. sugar
1 T. minced onion
1 t. salt
1/3 c. vinegar
1½ t. dry mustard
1 c. oil

For the dressing, mix all ingredients in a blender except the oil. Toss just before serving.


Chicken Swiss - Lindsey

4-6 boneless, skinless chicken breasts
½ c. flour
1 t. rosemary, crush lightly
½ t. paprika
¼ t. garlic pepper
¼ t. salt
¼ c. olive oil butter combination
½ lb. fresh mushrooms, sliced
¼ c. green onions, chopped
1/3 c. dry white wine
½ lb. Swiss cheese, sliced
¼ c. fresh parsley, finely chopped

Place flour and seasonings in a paper bag or a pie plate. Add the chicken, a couple of pieces at a time and shake to coat well. In a large fry pan, heat the oil-butter combination over medium-high heat. Add the floured chicken and sauté 3-5 minutes on each side or until lightly browned. Place the browned chicken in a shallow baking dish and set aside. Add the mushrooms and green onions to the pan, adding more butter, if necessary and sauté 5-7 minutes. Pour this mixture over the chicken pieces. Deglaze the pan with the wine and let the liquid reduce to half. Pour this over all in the dish. Place a slice of cheese on each piece of chicken. Sprinkle the parsley over all. Bake uncovered in a preheated 350° oven about 30 minutes. Serves 4-6.

Spring Salad - Lindsey

1 c. canola oil
¾ c. sugar
½ c. red wine vinegar
2 cloves garlic
½ t. salt
½ t. paprika
¼ t. pepper

Mixed greens
Sugared pecans
Jack cheese
Fresh strawberries

Mix up dressing – can keep for up to one week. In the winter it is good with craisins, feta and slivered almonds.

Chicken Pot Pie - Lindsey

4 large chicken breasts
Diced carrots
Diced celery
Diced onions
Frozen petite peas
2 cans chicken broth
1 can cream of chicken soup
1 can cream of potato soup
½ t. thyme
½ t. pepper
Salt to taste
1 cube butter
½ c. flour
2 boxes Pillsbury pie crusts

Boil chicken breasts in chicken broth. Remove chicken from broth. Boil vegetables in broth (except peas) until tender crisp. In separate saucepan, melt butter. Add flour to butter cook for 1-2 minutes. Add to broth mixture. Cook until thickens. Add shredded chicken and peas. In separate bowl, mix soups, thyme and pepper. Combine everything together. Pour into pie plate with bottom crust. Add top crust. Bake at 350° for approximately 40 minutes or until crust is done. Makes 2 pies.

Asparagus Chicken Pasta - Lindsey

1-8 oz. package pasta (farfalle)
1 lb. asparagus
2 chicken breasts, cut into pieces
2 cloves garlic, minced
½ t. hot sauce
¼ t. red pepper flakes
¼ c. olive oil
1 T. butter
½ t. salt
¼ t. pepper
¼ c. parmesan/romano blend cheese (or more)

Cook pasta according to package. While pasta is cooking, cut asparagus into 1” pieces. Heat oil and butter in a frying pan. Add garlic, red pepper flakes and hot sauce. Sauté over medium heat for 2-3 minutes. Add chicken and cook for 5 minutes. Add asparagus, salt and pepper and cook until tender-crisp – about 5 or 6 minutes. Drain pasta and place in a serving bowl. Pour asparagus and chicken mixture over pasta and sprinkle with cheese. Toss gently to combine.

Lime Syrup - Marjorie

Boil simple syrup (equal parts water and sugar) 3 minutes
Take off heat and cool
Add fresh lime juice and lime zest to taste
Drizzle over cut up watermelon, cantaloupe and honeydew.

Garden Herb Pork - Marjorie

4 chops
1 T butter
1/3 C chopped carrots
1 T parsley
2 t flour
1/2 t basil
1/2 t beef boullion
2/3 C milk
2 T water

Sprinkle meat with salt and brown in butter for 5 min - one side. Turn, add carrots. Cook another 5-7 min. Remove meat. In a bowl combine parsley, flour, basil and boullion. Add to pan, then add milk. Stir till bubbly, then add water. Put meat back in and keep warm until ready to serve.

Sesame Green Beans - Marjorie

Cook 1 lb fresh green beans in boiling salted water until just tender. Drain and serve with sesame soy sauce
Sesame Soy Sauce
1 T toasted sesame seeds
1 T soy sauce
2 T melted butter
(combine and heat)


Broccoli Salad - Marjorie

Fresh broccoli chopped into bite sized pieces
Cooked bacon, crumbled
Sunflower seeds
Dried cranberries
Purple onion
Whatever else sounds good


Dressing:
1 C mayo
1/3 C sugar
2 T vinegar


Chicken Broccoli Alfredo Soup - Marjorie

1/2 C butter
1 chopped onion
2-3 cloves minced garlic
4 C chopped broccoli
2 C water
Bowtie Pasta (1/2 box)
1/2 C flour
1 qt half & half
4 C chicken broth
1 1/2 t salt
pepper
dast nutmeg
1 1/2 C grated parmesan cheese
cooked chopped chicken

Melt butter and saute onion and garlic
In another pan, blanche broccoli in 2 C water - save water
Cook 1/2 box bowtie pasta and drain
To onion/garlic/butter add flour and cook for 1 minute
Add half & half, chic broth, salt, pepper, nutmeg and cheese.
Stir until thickened
Add cooked pasta and chicken, broccoli and water.


Delicious White Bread - Marjorie

5 to 6 C flour
3 T sugar
2 t salt
2 pkg yeast
2 C warm water
1/4 C oil

Combine 2 cups flour, sugar, salt and yeast. Add warm water and oil and blend at low speed until moistened. Beat 3 minutes at medium speed. By hand add an additional 2 1/2 to 3 cups flour. Knead on floured surface about five minutes (add up to 1 cup flour if necessary). Let rise in greased bowl until double. Punch down and shape. Let rise once more. Bake at 375 40 to 45 minutes.