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11-17-2002 Happy Birthday to Toots, PA !!!
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Maggie Blackwell
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Nov 17, 2002 05:45 PST
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IN THIS ISSUE:
MAGGIE'S WORLD – Theme Sunday issue
RAMBLINGS – Favorite Quick Supper…lol
HAVE SOMETHING TO SAY? – Really helpful letter. Please read.
DID YOU KNOW ? – Egg separating tips
BIRTHDAY BABIES – Happy Birthday to Toots, PA !!!
READER REQUESTS
CRAZY CORNER – Good, naughty and really naughty, lol
TODAY’S MENU - A simply delicious birthday menu for Toots
YOUR FAVORITES - Simple, easy-to-make theme today!
HEART HEALTHY - Quick, Reduced-Fat Beef Stroganoff
COOKING FOR TWO - Hawaiian Salad (plus leftovers)
FREE SUBSCRIBER ADS – A warm welcome to Peg’s Variety!
~*~ MAGGIE'S WORLD ~*~
Happy Birthday to Toots, PA !!! The menu I’ve prepared
for Toots contains recipes that are simple, easy to fix yet
special enough for a birthday celebration. Today is also
Mary S’s birthday. She lives in Nashville, TN. Mary, I will
send YOUR special issue out tomorrow, dear one.
Also…today is the long-awaited weekly theme issue. Just when
I think you guys can’t get any better you surprise me with response
like in today’s theme. There are some terrific recipes in this issue.
I decided to send some of my own, too. I know you will find a lot
of keepers here.
While I am most grateful for the weekly theme response, please
remember to send in your non-themed recipes, too. Unless you
guys want only ONE NEWSLETTER PER WEEK…. Hmm???
BTW…our theme for this coming week is Holiday Goodies. This
would include snacks, sweets, spreads, etc. for taking to parties
and office gatherings. We will have a theme dedicated to the
actual dinner and dessert recipes later. You may include desserts that
you may be famous for bringing to such affairs. We are pretty flexible
on this so whatever you want to share will be appreciated.
Shopping link added…
Many of you are familiar with eBay. I have a co-worker who is
a bona fide jewelry-aholic. She swears by eBay. Her husband is
a collector of many items (Red Skelton, Civil War memorabilia, etc.)
and they live on eBay. It’s the way to go whether you’re a collector
or, like me, someone looking for the best deal around. I will receive
an incentive if all you do is sign up. You do NOT have to use your
credit card to do so (just provide 2 emails, one of which is through
your
internet service provider) and we’re set to go. They also compensate
the Mags when you place a bid, whether you purchase the item or not.
If you have time…please take a look and consider joining. Thanks.
http://adfarm.mediaplex.com/ad/ck/711-1751-2978-3?loc=http://pages.ebay.com
~*~ RAMBLINGS ~*~
FAVORITE QUICK SUPPER
Measure 3 cups flour into large bowl; answer telephone. Take large bowl
off small child's head; sweep up flour. Measure 3 cups flour into large
bowl. Measure 1/4 cup shortening; answer doorbell. Wash shortening
from child's hands and face. Add 1/4 cup shortening to flour. Mix
well; rock crying baby for 10 minutes. Answer telephone. Put older
child in tub and scrub well. Scrape flour and shortening mixture from
floor, adding enough tears to relieve tension. Open 1 can of beans and
serve with remaining strength.
~*~ HAVE SOMETHING TO SAY? ~*~
Within reason (of course) this section is for you to "vent"
and tell the rest of the membership how you feel. I will post
just about anything that is NOT unkind to the group.
“Maggie, I find your comments very interesting. As an old English
teacher, I
find myself revising the recipes I collect from the internet. After
nearly
10 years of playing with formats, I've found the one I personally like
for my
files. I'm sure that many readers make some changes to accommodate
their
preferences. As a list owner, you are perfectly reasonable setting
standards
for the recipes submitted to you. Your readers can very easily edit
their
submissions to fit the format you want, unless that format is
MasterCook,
MealMaster, etc. Those recipes must somehow or other be set into a
canned
program. I personally think they clutter up my files and would not
consider
using them. They just don't look clean to me. When I find something I
like,
I simply edit it to suit me.
So, the process I use to clean up a recipe is fairly simple. I often
collect
several pages and go through the process just once. I use a two-column
format in MS Word. I go to Edit, Replace. In the Find What box, I
write the
word, punctuation mark, abbreviation, etc. that I wish to change. Then
in
the Replace With box, I write the correction. Then I choose Replace
All.
This works with almost anything I wish to change. It takes a little
playing
to learn all the nuances, but it's really very easy.
I can even remove paragraph marks and white space by using the Special
Box at
the bottom of the Find and Replace Box. You shouldn't have to do that
when
it's so simple for submitters to make those changes.
Anyone who wishes to submit to you can follow a similar procedure. If I
were
a list owner, I'd completely reject anything in all caps. I'd want
teaspoon
spelled out, not tsp., tsp, t., ts, etc. Your readers can certainly
make
those few changes in their single submissions rather than expect you to
do
the dozens you must get everyday.
I personally applaud your simple format. I make very few changes to
your
recipes. Since I choose to use my format, I willingly change any MC or
MM
items to suit my taste, but you make it really easy. Thanks.
Ann Knight, Tennessee”
Ann, it has taken me awhile to get back with you on your suggestions but
I tried them and found them extremely helpful. I will admit…I had to
read and re-read your suggestions as I am a computer idiot. However,
your explanation is very clear and concise. Duh! You’re a teacher, for
heavens’ sake! I encourage others to clean up the recipes they plan to
save using your method. Thanks, dear!
~Mags~
~*~ DID YOU KNOW ? ~*~
Larry, Ontario, Canada
Egg whites WILL NOT WHIP, they just won't,
if they come into contact with even the
slightest trace of fat, grease or egg yolk.
This is why it's a good idea when separating
eggs to have three bowls -- one for the yolks,
one for the whites and one bowl to separate over
so that you won't have to throw out a whole batch
if one yolk breaks while separating. It is also a
good idea to wash your hands, beaters and bowl
before beginning as well, to make sure they are
grease free.
~*~ BIRTHDAY BABIES ~*~
Happy Birthday to Toots, PA !!!
This is what Toots had to say:
“I don't like liver.....or mushrooms....or black olives....other than
that, run with it, Maggie.......”
OMG! I was going to prepare you an omelet with liver, mushrooms, and
black olives! NOT! I believe I’ve come up with a PERFECT menu for you,
dear. Let’s see if you can get Ken to fix it for you!?!?! Happy
birthday, my friend! ~Mags~
Admit it or not...everyone was born.
Let us share your special day with you!
Send me your name, month/day of birth, your location and what type
of recipe you want the Mags to whip up for you. Email it to:
maggiebl-@hotmail.com
(PLEASE use "Birthday" as subject.)
~*~ READER REQUESTS ~*~
There are no reader requests today. Is it because you have managed
to find everything your heart desires in 'A to Z Recipes'?
Send your requests or replies to a request to:
a2zre-@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
~*~ CRAZY CORNER ~*~
Welcome to the crazy corner of the world (mine, any way).
I'll give you the usual warning: "This section may be hazardous
to your sanity. It also may contain some graphic language.
Brief nudity." OK, I lied about the nudity...
Larry, Ontario, Canada…
Swine Flu ALERT!
Everyone should be aware that there is a possibility of
another outbreak of swine flu during the next few months.
Please be conscious of the indications that you or members
of your family may have contracted the Swine Flu Virus. The
symptoms associated with this disease are:
1.) Sore throat.
2.) Slight headache.
3.) Moderate to high temperature.
4.) Nausea or upset stomach.
5.) Uncontrollable urge to roll around in the mud.
Johnny, LA…
Once upon a time a powerful Emperor advertised for a new Chief Samurai.
Only three applied for the job: a Japanese, a Chinese and a Jewish
Samurai.
"Demonstrate your skills!" commanded the Emperor.
The Japanese samurai stepped forward, opened a tiny box, and released a
fly.
He drew his samurai sword and "swish"; the fly fell to the floor, neatly
divided in two!
"What a feat!" said the Emperor. "Number Two Samurai, show me what you
can do."
The Chinese samurai smiled confidently, stepped forward and opened a
tiny box, releasing a fly. He drew his samurai sword and "swish,
swish"; the fly fell to the floor, neatly quartered!"
That is skill!" nodded the Emperor. "How are you going to top that,
Number three Samurai?"
Number Three Samurai stepped forward, opened a tiny box, released one
fly, drew his Samurai sword, and "swoooooosh" flourished his sword so
mightily that a gust of wind blew through the room. But the fly was
still buzzing around! In disappointment, the Emperor said, "What kind
of skill is that? The fly isn't even dead."
"Dead, schmed," replied the Jewish Samurai. "Dead is
EASY.....Circumcision.
THAT takes skill!"
Linda, CA…
LAST NIGHT ...
As I lay on my bed, thinking about you, I feel this strong urge to grab
you and squeeze you, because I can't forget last night. You came to me
while my eyes were closed, unexpectedly during the balmy and calm night,
and what happened in my bed still leaves a tingling sensation. You
appeared from nowhere and shamelessly, without any reservations, you
laid on my naked body... you sensed my indifference, so you started to
bite my body without any guilt or humiliation, and you drove me crazy
while you slowly sucked me dry. Finally I went to sleep. Today when I
woke up, you were gone. I searched for you but to no avail, only the
sheets bore witness to last nights events. My body still shows your
marks, making it harder to forget you. Tonight I will remain awake,
waiting for you....
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f*cking mosquito.
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ TODAY'S MENU ~*~
With a birthday celebration menu, you can normally expect to
spend a LOT of time in the kitchen. Keeping in line with today’s
theme (and that I hope Ken will prepare this for you, Toots!),
I’ve selected recipes that are delicious yet easy to fix. We use a
lot of prepackaged items but the final product will never show
any shortcuts were taken. Enjoy!
TOOT’S BIRTHDAY MENU:
Marinated Tomatoes
Quick Marinated Chicken
Herb Stuffed Potatoes
Garlic Parmesan Monkey Bread
Death by Chocolate
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Marinated Tomatoes
Serves 6
1/2 c. finely chopped dill pickle
1 tbsp. dried onion flakes
1 tbsp. dried parsley
1/2 tsp. pepper
1/4 tsp. salt
1/4 c. olive oil
1/4 c. vinegar
1/4 c. dill pickle juice
1 c. Italian salad dressing
3 lg. garden fresh tomatoes, peeled &
thickly sliced
Lettuce leaves
Combine all ingredients except tomatoes and lettuce. Pour over tomatoes
in a glass container. Cover and chill several hours. Remove carefully
with a slotted spoon and serve on lettuce leaves. May substitute 2 (16
oz.) cans asparagus spears, drained, if good fresh tomatoes are
unavailable.
Quick Marinated Chicken
Ingredients:
8 chicken breasts
1 bottle dark Wishbone Russian Dressing
1 package dry onion soup mix
1 (10-ounce) jar apricot, peach or orange marmalade
Instructions :
Season breasts with salt and pepper. Combine rest of ingredients. Mix
well. Layer half of sauce on bottom of baking dish; layer chicken on
top. Pour remaining sauce over chicken. Marinate overnight, or at
least 4-5 hours. Bake uncovered at 325° for 1 hour or until tender.
Herb Stuffed Potatoes
Makes 4 servings
2 Large potatoes, baked and cooled
2 Tablespoons Butter, melted
1/4 cup Milk
1/4 teaspoon Rosemary
1 1/2 Tablespoons Parsley, chopped
1/8 teaspoon Thyme
To taste Salt and white pepper
Paprika
Cut the cooked potatoes in half length-wise. Scoop out the meat of the
potato and place it in a mixing bowl, leaving a potato shell about 1/4
inch thick. Add the butter, milk, herbs and seasonings. Mix until smooth
(like mashed potatoes). Spoon the mixture back into the shells. Sprinkle
on the paprika. Bake at 350 until lightly browned (about 12-18 minutes).
Serve warm.
Garlic Parmesan Monkey Bread
Serves 10
3 tablespoons finely chopped
green onions
3 tablespoons parsley
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
5 tablespoons butter, melted
2 eggs
2 (1 pound) loaves frozen
bread dough, thawed
1/2 cup Parmesan cheese
Directions
1 Grease a 10 inch Bundt pan or tube pan.
2 In a medium bowl, mix together the green onion,
parsley, garlic powder, salt, butter and eggs until well
blended. Break the bread dough off in walnut-sized pieces, and
dip each piece into the egg mixture.
3 Place coated dough balls into the prepared pan. Once
there is a layer of balls covering the bottom of the pan,
sprinkle with Parmesan cheese. Repeat, sprinkling each layer
with cheese until everything is in the pan. Cover loosely,
and let rise until doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
4 Bake for 30 minutes in the preheated oven, or until
golden brown.
Death by Chocolate
Ingredients:
1 (19.8-ounce) family size fudge brownie mix
1/4-1/2 cup Kahlua or coffee liqueur*
3 (3.5-ounce) boxes chocolate mousse
8 Skor or Heath bars
1 (12-ounce) carton Cool Whip
Instructions:
Bake brownies according to directions on package. Cool. Punch holes in
brownies with fork and pour Kahlua over brownies.
Whip up chocolate mousse according to package directions. Break Heath
bars into small pieces with hammer (in wrapper). Break up half the
brownies and place in the bottom of a glass trifle dish. Cover with
half the mousse, half the candy and half the Cool Whip. Repeat layers.
*Instead of liqueur, you may substitute a mixture of 1 teaspoon sugar
and 4 tablespoons leftover black coffee.
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~*~ YOUR FAVORITES ~*~
These are recipes that you have sent in to share with us.
Please do not submit recipes from other newsletter or
ezine collections! They work hard and deserve credit.
Where possible, I have provided the submitter's name
and state. If you do NOT wish for your name to be used,
please specify when you submit.
Send recipes to: a2zre-@fastmail.fm
(PLEASE use "recipes" as subject.)
You may send as many recipes in each email as you desire.
PLEASE, PLEASE, PLEASE!
Send me your name and state/location with EACH submission.
I have many duplicate names and simply cannot keep track
of which Tom, Suzie or Penelope sent which nor recognize
you by your email address alone.
These are all recipes submitted to our weekly theme of
easy-to-fix, simple recipes. I believe you will be quite
pleased with the selection. My thanks to all who participated!
Simple to fix recipes
I tried this tonight, it was so simple and I can't remember where I got
this recipe from so maybe you wouldn't want to use it on your site.
I pre-cooked some pork country style ribs in a 2 litre bottle of
fruit punch soda in boiling water on the stove top for around 40
minutes.
( I brought them slowly to a boil and simmered them )
Take out of the pan dump out the soda. Put ribs in a baking dish and
cover with your favorite bbq sauce, and baked at 250 degrees until they
were so tender you could cut them with a fork. My husband loved them.
You could also put them in a crock pot or you could grill them outside.
Whatever you’re in the mood to do.
From Michelle C
***
HJ Australia
HH and Simple
Maggie Hi,
This is healthy & filling soup that is wonderfully satisfying on a cold
winter's day. However, it is also delicious served cold.
From,
HJ in Australia.
Potato, Leek & Spinach Soup (serves 4)
Preparation time is approximately 30 minutes
INGREDIENTS:
1 clove Garlic - Crushed
2 Leeks Large - Washed
1 Onion Medium - Peeled & chopped roughly
400g Potatoes - peeled & chopped roughly
1 Bunch Spinach - washed and shredded
2 Tsp Lemon Juice
2 Tsp Olive Oil
4 Cups Chicken Stock
1 Tsp Thyme
½ Cup Skim Milk Powder
INSTRUCTIONS:
Heat oil in a large saucepan. Add onion, garlic and thyme, place lid on
saucepan and gently sweat the onion for 3-4 minutes, stirring
occasionally.
Slice leeks, including the white and pale green portions, but discarding
the tough outer dark green leaves. Add leeks and potatoes to onions and
sweat for another 3 to 4 minutes, stirring once or twice.
Add stock, bring to the boil and simmer for about 15 minutes, or until
potatoes are almost tender. Add spinach and cook for a further 3-4
minutes.
Puree soup in batches, adding skim milk powder. Serve hot or cool and
chill
for several hours. Just before serving, squeeze a little lemon juice
into
each bowl.
Protein 9g
Fat 3g
Carbohydrate 25g
Dietary Fibre 4g
Energy 700kj
Cal Energy (Cals) 165 cals
Totally decadent chocolate cake recipe - for best results leave cake to
mature overnight before slicing. Also cake should still be slightly
moist
in the centre to allow for a lovely fudge like middle! So easy to
prepare
yet so very divine!
Enjoy,
HJ in Australia
MISSISSIPPI MUD PIE
250gm Butter
150 gm Dark Chocolate
2 Cups Sugar
1 Cup Hot Water
1/3 Cup Whiskey
1 Tablespoons Coffee
1 Teaspoon Vanilla Essence
1 ½ Cups Flour
½ Cup Self Raising Flour
¼ Cup Cocoa
2 Eggs, Beaten Slightly
Preheat oven to 160?C.
Melt 'wet' ingredients together in a double-boiler over low heat ?
chocolate, butter, sugar, hot water, whiskey & coffee. Stand aside to
let
cool off a little.
Meanwhile, sift Flours with cocoa in a large bowl, then slowly add
chocolate mixture. Mix to combine.
Slowly add eggs and stir until well blended.
Pour into lined tin and bake for 90 mins. Test doneness with a skewer -
for best results cake should be left just slightly moist so you get a
fudgy texture in the middle with a crisper crust.
Stand 10 minutes before turning onto rack to cool.
Will keep for a week or so (if it lasts that long!). If you can wait,
leave cake overnight for flavours to mature before slicing.
***
Joyce (Honolulu)
IMAGINE BEING DEBT FREE
Get risk free information at:
http://www.kingcard.com/jj/payoff.htm
You can spark up a blah veggie side dish easily with just a few spices
you probably already have on hand.
From Quick Cooking, Nov/Dec 2002 issue
Seasoned Green Beans
Makes 4 servings
3 1/2 cups fresh or frozen green beans (about 1 lb.)
2 Tbl butter or margarine, melted
1/4 to 1/2 tsp seasoned salt
14 to 1/2 tsp chili powder
1/8 tsp garlic powder
1/8 tsp onion powder
Place beans in a steamer basket in a saucepan over 1 inch of water.
Bring to a boil. Cover and steam for 7 to 8 minutes or until
crisp-tender.
In a small bowl, combine the melted butter and seasonings.
Drain beans. Add butter mixture and toss to coat.
Joyce Jamison
Debt Free means Stress Free
jan-@lava.net
***
Joyce, Washington State
EZ Mac 'n Cheese Thing
1 box KRAFT Macaroni & Cheese (original recipe style, prepared per pkg
directions)
1 can Cream of Chicken soup, undiluted
1 can green beans, drained (or a cup or so of frozen, or peas, or mixed,
or...)
1 can albacore Tuna, drained
Lots of room to 'customize' this...use your favorite creamed soup
flavor,
whatever veggies you like (or leave 'em out), use canned or leftover
chicken
or ham chunks instead of tuna...whatever.
Just make the KRAFT mac 'n cheese per package directions, add the rest
and
heat through.
EZ Chili-Cheese Dip
1 can Chili - we prefer no beans
1 jar KRAFT sharp cheddar cheese spread stuff
Mix together and microwave in covered 1 qt. bowl for about 2 minutes on
medium. Stir well, nuke again for about 45 secs. on high, then scarf it
up
with favorite chips...like Fritos dippers. Doubles, triples,
quadruples,
etc., for a crowd, can be made on the stove on low heat if you watch it,
or
in a crockpot if making in quantity.
EZ - Pumpkin Spice Cake
One box Spice Cake Mix
One 16 oz can of plain Pumpkin (or close, like maybe it's 15 1/4 oz)
One half pumpkin can of water
Spritz 9x13 pan with Pam or lightly grease. Dump dry cake mix, canned
pumpkin and water into a bowl and mix until thoroughly combined. Put
into
13X9 inch pan and bake at time and temperature on Spice Cake package.
EZ - Triple Fudge Brownies
1 package (3.9 ounces) INSTANT chocolate pudding mix
1 package (18-1/4 ounces) chocolate cake mix
2 cups (12 ounces) semi sweet chocolate chips
confectioners' (powdered) sugar
Prepare pudding according to package directions. Whisk in DRY cake mix,
stir
in chocolate chips. Pour into a greased 9-1/2 x 13 baking pan.
Bake at 350 degrees for 30-35 minutes or until the top springs back when
lightly touched. Dust with confectioners' sugar.
Pearl's EZ Fruit Salad
1 can Mandarin oranges
1 can pineapple chunks
1 small size box orange or orange-pineapple Jell-O
1 pint cottage cheese
1 pint Cool Whip
Put drained fruit in a bowl with cottage cheese, sprinkle with Jell-o
powder
and mix very well. Fold in Cool Whip and chill.
***
Peg, from Sebring, Florida
Beef Pot Roast
(325 degree oven) (heavy dutch oven with lid)
(very easy and ALWAYS wonderful)
3-1/12 to 4 pound boneless chuck roast
1 tsp. black pepper
2 tsp. Aldolph's Meat Tenderizer
Flour to dust roast before browning
1 Tab. lard, or Crisco or cooking oil (lard gives the best flavor)
2 large yellow onions, cut into wide length-wise slivers
2 whole cloves garlic, peeled
3 cups water
1 Tab. Kitchen Bouquet (gives dark brown coloring to gravy)
good large handful baby carrots or 3 large peeled and cut-up
4 large potatoes, cut into quarters length-wise, then par-boiled.
2 Tab. Corn Starch + 1/2 cup of water
Salt and black pepper to taste.
Pre-heat oven to 325.
Rinse roast under cold water, then sprinkle with meat tenderizer and
black pepper. (use no salt)
Set dutch oven over medium high heat and add lard.
When very hot but prior to "smoking"...add chuck roast. Don't move it
for a good 2 minutes or it WILL stick.
Rotate it to all sides to brown well.
Once browned, add the onions and carrots, move them around to get
covered with the fat in the pan, and bring the sweetness out of them
(about 3 minutes).
Mix the Kitchen Bouquet into the 3 cups of water, then pour over the
roast. (You made need more water, as you want it to come up to the top
of the roast, but not cover).
Cover tightly and place in the oven.
Set the timer for 2-1/2 hours.
Add the par-boiled potatoes to the pot...recover it, and set the timer
for another 30 minutes.
- Remove potatoes, carrots and roast from dutch oven. Keep covered to
keep hot.
- Mix 2 Tab. cornstarch to 1/2 cup water, and whisk into the pan
drippings. Add salt and black pepper to taste.
***This roast and gravy is wonderful left over as Hot Roast Beef
sandwiches, or cut up the tatters and the meat, and re-heat in the gravy
for stew (just add some green beans or peas and you're all set)
This is an easy meal, as you have time to clean, iron, work in the
garden/yard while the oven does the "work".
***
Jessica, Corfu, Greece
BARBECUPS
3/4 c. ground beef
1/2 c. barbecue sauce
1 tbsp. instant minced onion
2 tbsp. brown sugar
1 (8 oz.) can refrigerated baking powder biscuits
3/4 c. shredded Cheddar cheese
In a large skillet, brown ground beef, drain grease Add barbecue sauce,
onion and brown sugar. Set aside. Separate biscuit dough into 12
biscuits.
Place one biscuit in each of 12 muffin cups, pressing dough up sides to
edge
of cups. Spoon meat mixture into cups. Sprinkle each cup with cheese.
Bake at 400 degrees for 10 to 12 minutes or until golden brown.
5 CAN CASSEROLE
1 can chow mien noodles
1 can boned chicken
1 can cream of mushroom soup
1 can chicken noodle soup
1 sm. can milk
Mix and cover with crumbled potato chips. Bake 45 minutes at 375
degrees.
Serves 4.
QUICK STIR FRY
6 pork chops, fat trimmed
1 lg. pkg. stir fry frozen vegetables
1 pkg. dry teriyaki mix
Cut chops into strips and brown. Sprinkle part of teriyaki mix over
browned chops. Add frozen stir fry vegetables. Add rest of dry
teriyaki
mix and cook for 20 minutes. Serve over rice.
SALMON PATTIES
Crush 4-5 crackers, mix in one beaten egg, pepper, chopped onion, salt
(not
much) and 1/3 to 1/2 cup flour for a large can of salmon, 1/4 cup flour
for
a small can of salmon. Shape into patties and fry in hot fat.
PIGS IN A BLANKET
1 pkg. little franks
1 pkg. crescent dinner rolls
Cut each section of roll dough into 4 pieces. Wrap one around each
frank.
Bake at 400 degrees for 6 to 10 minutes. Stick with a toothpick and
serve.
FORGOTTEN CHICKEN
1 chicken, cut up
1 envelope dry onion soup mix
2 cans cream of chicken soup
2 c. uncooked rice
2 cans water
Place chicken in bottom of roaster or casserole dish. Sprinkle with dry
soup mix. Pour 2 cups of rice over this, set aside. Mix 2 cans water
with
2 cans chicken soup. Pour over chicken and rice. Cover tightly. Bake
in
350 degree oven 1 hour. Do not lift cover until done.
CHICKEN POT PIE
1 can chicken meat
1 sm. jar chicken gravy
1 can mixed vegetables
2 pie crusts, frozen or refrigerator
kind
Mix chicken, gravy, vegetables into bottom pie crust. Then top with
second
pie crust. Bake at 350 degrees for 30 to 45 minutes or until golden
brown.
QUICK BUTTER PECAN COOKIES
1 yellow cake mix
3/4 c. oil
1 egg
2 c. chopped pecans
Mix above and place on Pam-sprayed cookie sheet 1 inch diameter balls.
Bake at 350 degrees or until light golden brown around edges.
QUICK PEANUT BUTTER COOKIES
1 pkg. yellow cake mix
1 c. peanut butter
1/3 c. water
1/2 c cooking oil
1 egg
Heat oven to 375 degrees. In large bowl, combine all ingredients; blend
well. Form dough into 1" balls; place 2" apart on ungreased cookie
sheet.
Flatten each cookie with fork that has been dipped in sugar. Bake at
375
degrees for 9 - 12 minutes or until golden brown. Cool 1 minute, remove
from cookie sheet. 48 cookies.
QUICK APPLE PUNCH
2 qts. chilled apple cider
2 c. cranberry juice
2 tsp. lemon juice
4 c. ginger ale
Crushed ice
In a large bottle combine all ingredients. Add chilled ginger ale just
before serving. Add crushed ice to tall glasses. Fill with punch.
Serve
immediately. Serves 15 tall glasses.
***
Vicki, Sarasota, FL
QUICK PEACH COBBLER
1 cup Bisquick
½ cup water
1 cup sugar
1 can (29 oz.) sliced peaches
½ cup (1 stick) melted butter or margarine
Mix Bisquick, water and sugar.
Prepare a (buttered or sprayed with Pam) 13x9x2 inch pan.
Put Bisquick mixture in pan, spread evenly.
Preparation:
Drain peaches. Save liquid.
Arrange peaches atop the batter.
DO NOT STIR.
Pour Peach juice over peaches.
DO NOT STIR.
Drizzle w/ melted butter.
DO NOT STIR.
Bake 350 degrees, for 55 –60 minutes.
***
Rosemarie, Kansas City, MO
Lazy Jane's Casserole
1 lb. stewing meat, cut into chunks
1/2 C red wine
1 can consomme, undiluted
3/4 t salt
1/8 t pepper
2 onions sliced
1/4 C breadcrumbs
1/4 C flour
1/2 lb. sliced fresh mushrooms
Combine wine, salt, pepper, consomme, Mix in flour and breadcrumbs to
form a nice paste.
Finally, add meat and onions. Bakes at 350º for 1 hour. Add
mushrooms and bake 30 minutes longer.
This is excellent with a nice big baked potato and a salad and some
crusty bread. The sauce is good over the potato. Have been making this
for more years than I care to count -- but it is always good and smells
so incredibly inviting because of the red wine.
Ruby's Meatballs
3 lb. ground beef
1 C raw rice
1 package saltines from a 1 lb. box, crushed fine -- I just whack the
whole package
with a meat mallet
1/2 C barbecue sauce
3 T dried onion flakes
3 eggs
Mix well. Shape into 16 good sized meatballs. Place in a baking pan
that has high sides. Make sauce.
Sauce
1 small can tomato paste
1 28 oz. can diced tomatoes
1 C brown sugar
1/4 C cider vinegar
Mix sauce ingredients and pour over meatballs. Add enough water to
cover meatballs about 3/4 way to top. Cover and bake at 350º for 1 1/2
hours, uncovering for last 30 minutes. Basting once or twice doesn't
hurt. Serves 12-16
I usually divide the meatballs between two pans and freeze one unbaked,
adding the water just before baking. I have made these as small party
sized meatballs and they just aren't as good as the pool ball sized
ones. This recipe came from a friend of mine who had no recipe -- she
just "always made them" so she worked on the ingredients for me. They
are really yummy and a complete meal with just a green veggie and a
salad.
Hope you enjoy them as much as we do!
***
Jacki, Birmingham, Al.
Hi Maggie!
It is soooo good to have you back! : )
The following recipes are 2 of the most requested in my household...I
hope everyone enjoys them!
Chicken Pot Pie
1 Lg. can of Veg-All
1 Package Pillsbury Pie shell
2 Tbl. dried Parsley
Salt and Pepper to taste
1 can Cream of Chicken Soup
Drain about half the liquid from the Veg-All and reserve the rest to
combine with the soup. Put the veg-all in a large bowl, add the
parsley, salt and pepper and mix well. Next, put the soup and about
half of the reserved liquid into another bowl and mix until there are no
lumps. Mix the Veg-All and the soup together...it should be fairly
thick. If it is too thick then add a bit more liquid. Pour the mixture
into a pie shell that has NOT been pre-baked. Cover the pie with the
2nd pie shell and cut 4 slits in the top to vent. Bake at 400 degrees
for 45 minutes or until it is a light golden brown. I usually serve
this with a green salad.
Beef Pot Pie
1 Large can of Veg-All
1 Lb. of Hamburger OR Stew meat
2 Tbl. dried Parsley
Salt and Pepper to taste
1 and a 1/2 cups Bisto
1 cup of fresh Onion
Cook and drain the hamburger or stew meat (I generally cook the stew
meat in the crockpot for a few hours). Put that into a large bowl.
Drain all of the liquid from the Veg-All and add that to the meat. Salt
and Pepper and Parsley go in next. Mix it all well together. Add the
Onion. Mix the Bisto ( this can be found in some of the better grocery
stores international sections or you can order it online from an English
Foods distributor...I buy mine from a local merchant)...add the cooked
Bisto to the bowl and mix. Pour the vegetable mixture into an unbaked
pie shell and then top with the remaining shell. Cut 4 slits in the top
and bake at 400 degrees for 45 minutes or until a light golden brown.
A green salad goes well with this.
** I always use the pre-made pie shells because it is so easy and my
skills at pastry creations stink! = )
***
I really don't have a recipe for this. It depends on how many will
be at the table that nite. I have done this since the early 60's
and never had any left for the next day. I take a smoked sausage
or polish sausage (the whole link) and slice it in about 1/2 inch
slices. In a dutch oven type pan add about 2 tbs of shortening and
start browning meat using medium heat. In the meantime slice or
chop onion and add to pot and stir well. Chop potatoes, a couple of
carrots and one green pepper, throw in the pot and stir well. Open
a 15-oz can of tomato sauce, add with 1/2 can of water, a little
garlic powder, salt, pepper and a couple of bay leaves. Cover with
the lid ajar and simmer until potatoes are done. Now you can also
make you favorite drop dumpling and add before the vegetables are
done or bake some biscuits. Add a fruit salad and you are ready to
eat in about 45 minutes.
Again I stress, this is a make it-your size dish, so you might need to
add more spice and tomato sauce.
Happy eating to all--Luanne--Fl
***
Johnny, LA...
SAN FRANCISCO CHICKEN
Serves 4
Simple and delicious!
4-6 Boneless chicken breasts (or boneless pork chops)
3 cloves garlic, minced (or 1/2 tsp. garlic powder)
4 T. soy sauce
3 T. brown sugar
1½ c. chicken broth
1 T. cornstarch
Lightly brown chicken breasts in a small amount of oil.
Remove from pan and add garlic, soy sauce, brown sugar and 1 c. chicken
broth.
Stir to mix and return chicken to pan and cover.
Simmer for a few minutes until the chicken is done (15-20 minutes or
so).
Remove chicken again and add remaining broth, which has been mixed with
cornstarch. Bring to a boil to thicken and return chicken to the pan,
coating it well.
You can double the sauce and serve it over rice or noodles.
AMISH PORK CHOPS
4 to 6 pork chops
1 can cream of mushroom soup
¾ cup ketchup
1 Tablespoon Worcestershire sauce
½ cup chopped onion
Brown pork chops on both sides in a skillet.
Remove pork chops to baking dish.
Combine other ingredients and pour over the pork chops.
Cover and bake for 1½ hours at 350º.
This can also be cooked in a Crock pot on low all day.
You can serve this with rice or noodles and spoon the sauce on the top.
CHEESECAKE WITH A CAKE MIX
1 package yellow cake mix
4 eggs
2 Tablespoons oil
2 8-ounce packages cream cheese, softened
½ cup sugar
1½ cups milk
3 Tablespoons lemon juice
1 Tablespoon vanilla extract
Pie filling--cherry, pineapple, blueberry, strawberry, etc.
Preheat oven to 300º.
Measure out 1 cup of dry cake mix; set aside.
In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and
oil (mixture will be crumbly).
Press crust mixture evenly into bottom and ¾ of the way up the sides of
a greased 13" x9" x2" pan. (I just put it on the bottom.)
In the same bowl, blend cream cheese and sugar together.
Add 3 eggs and reserved cake mix; beat 1 minute at medium speed.
At low speed gradually add milk, lemon juice, and vanilla; mix until
smooth.
Pour into crumb crust.
Bake at 300º for 45 to 55 minutes, or until center is firm.
Cool to room temperature.
Spoon pie filling over cheesecake; cover and chill 1 hour before
serving.
Store in refrigerator.
Baked cheesecake can be frozen with a covering of foil
CRACKER BARREL COUNTRY GREEN BEANS
Serving Size: 4-6
¼ lb. Sliced Bacon
3 Cans Whole Green Beans (14½ oz do not drain liquid)
¼ of a medium sized Onion 1 tsp. Sugar
½ tsp. Salt
½ tsp. Fresh Ground Pepper
In a two quart sauce pan on medium heat, cook bacon until lightly brown
but not crisp.
When bacon has browned add green beans.
Add salt, sugar, pepper, and mix well.
Place onion on top of green beans, cover with a lid and bring to a light
boil.
Turn heat down to low and simmer beans for 45 minutes.
Cooking the green beans for 45 minutes on a very low simmer will blend
the flavors.
BREAKFAST HASH
Yield: 4 Servings
8 oz spicy or mild bulk pork sausage
3 cups frozen potatoes O'Brien, thawed
½ cup chopped onions
2 tbs. flour
6 eggs, beaten or 1½ cups egg substitute
¼ tsp. salt
1 large tomato, chopped
1/3 cup Parmesan cheese, grated
Cook sausage in a large non-stick skillet until browned.
Break into crumbles with a wooden spoon.
Pour off all but one tablespoon drippings.
Add potatoes and onions to skillet; continue to cook 8 minutes or until
potatoes are tender and golden brown, stirring frequently.
Beat together eggs and salt; add to skillet.
Cook about 3 minutes, or until eggs are set, stirring frequently.
Stir in tomatoes.
Heat through.
Sprinkle with cheese.
STRAWBERRY FLIP-FLOP CAKE
This is fun to make and no one will believe you unless you show them
what happens. The marshmallows and strawberries swap places while
cooking! Try it and see.
10 ounces miniature marshmallows
1 box yellow cake mix
3 ounce box strawberry gelatin
16 ounce package frozen strawberries
2/3 cup water
Spray a 10x13 inch baking pan to prevent sticking.
Spread marshmallows evenly over the bottom.
Mix cake as directed on the box and pour batter over the marshmallows.
Sprinkle the dry gelatin powder over the cake batter.
Let strawberries thaw slightly, but do not drain.
Spoon here-and-there over the gelatin.
With a spoon, drizzle water evenly over the strawberries.
Do not stir.
Carefully place the pan on the center rack in a 350° oven.
Bake 55 to 60 minutes, or until it tests done with a toothpick in the
center and the top is golden brown.
Cool in the pan at least 30 minutes before serving.
Store any leftovers in the refrigerator.
You can top with whipped cream or ice cream if desired. When serving you
will see that the marshmallows are now on top and the strawberries are
on the bottom. This freezes well.
POUR IN THE SWEETNESS CAKE
Servings: 10
Ingredients:
2 can cherry or apple pie filling
1 large can crushed pineapple
1 box yellow cake mix
1 ½ - 2 sticks butter, melted
1-2 cups chopped pecans or walnuts to top
Preparation:
Layer in order above in a 9"x13" pan. Do not mix. Bake at 350
degrees for one hour. Cool and serve.
Potato Casserole
1 (2 lb) package frozen hash brown potatoes, thawed
1 can cream of mushroom soup
1 can cream of potato soup
8 oz. sour cream
8 oz. pkg cream cheese, softened
3 tablespoons chopped onion
1 teaspoon salt
dash of pepper
1 tsp dried parsley flakes
3 tablespoons sesame seeds.
Put potatoes into a greased 2 quart casserole dish. Mix balance of
ingredients except sesame seeds in a medium bowl. Spread over
potatoes. Sprinkle with sesame seeds and bake in a 300 degree
oven for 2 hours.
***
Mary in Nashville again. Here is a recipe I used to make years ago when
I was working and not a domestic goddess at home. Served with a salad
after working all day made a simple, but tasty recipe.
MACARONI BEEF SAUTE
1 pound ground chuck
1 cup uncooked elbow macaroni
1/2 cup chopped onion
1 garlic clove, minced (I used it from the jar)
2 tsp. Worcestershire sauce
3 cups tomato juice
salt & pepper to taste
1/2 cup chopped green pepper
1/2 cup vegetable oil
Italian seasoning to taste
Saute beef, macaroni, green pepper, onion and garlic in hot oil until
macaroni turns slightly yellow. Drain off excess fat. Add tomato juice
and seasonings; bring to a boil. Cover and simmer 20 mins. Uncover and
simmer for several more minutes or until sauce is reduced to desired
consistency. Note: I now "kick it up a notch" by adding a few dashes
of Tabasco.
***
Carol in NM...
Baked Turkey Salad
2 cups diced, cooked Turkey (Chicken is good too)
2 cups diced Celery
1 teaspoons salt
1 Tablespoon minced Onion
1 cup chopped Walnuts
1 cup Mayonnaise
2 Tablespoons Lemon Juice
1 cup sliced Olives
1 cup Shredded Cheese
2 cups crumbled Potato Chips
Combine all ingredients except the Cheese and Potato Chips. Spoon
mixture into a 1 1/2 quart PAM sprayed Casserole. Combine the Cheese
and Potato Chips, then sprinkle them over the Turkey mixture. Bake at
375* for 20 to 25 minutes until thoroughly heated. Best when served
hot. ENJOY!
***
Larry, Ontario, Canada
CHICKEN STIR-FRY
2 whole chicken breasts
(about 12 ounces
each)
1 egg
3/4 cup cornstarch
14 cup peanut oil
4 large carrots, pared
and sliced
1 package (10-ounces)
frozen Chinese-style
vegetables in sauce
1 cup chicken broth
1 bunch (10 ounces) fresh
spinach, washed and
trimmed
2 tablespoons cornstarch
1/4 cup cold water
Remove skin and bones from chicken breasts
and cut meat into thin strips. Beat egg with
2 tablespoons water in a pie plate; sprinkle
the 3/4 cup cornstarch on wax paper.
Dip chicken strips into egg mixture then roll
in cornstarch to coat evenly.
Heat oil in an electric wok or electric fry pan
set at 375 until sizzling hot; cook chicken,
part at a time, in hot oil, until golden; re-
move to paper towels with slotted spoon and
keep warm.
Add carrots and stir-fry 2 minutes; add frozen
Chinese vegetables and chicken broth; return
chicken to wok and stir to mix well; cover pan;
lower temperature to 200 degrees.
Simmer 5 minutes; stir to mix, then lay spinach
leaves over; cover; simmer 2 minutes, or until
vegetables are crisply tender.
Combine cornstarch and cold water in a cup;
stir into boiling liquid in pan. Cook, stirring
constantly, until sauce thickens and bubbles
2 minutes. Serve with boiled rice and soy sauce.
Serves 4
TURKEY BREAST ITALIANO
6 thin turkey breast fillets or
cutlets (about 1 pound)
1 egg
2 tablespoons cold water
1 cup Italian seasoned fine
dry bread crumbs
2 tablespoons olive oil
2 tablespoons butter
1 package (6 ounces) sliced
mozzarella cheese
Rice Milano (recipe follows)
Dip turkey breasts in a mixture of beaten egg
and cold water in a pie plate, then into bread
crumbs on wax paper, to coat evenly.
Heat oil and butter in a large skillet until hot;
sauté turkey, part at a time, until golden brown
on each side; place in a single layer on paper
towel-lined cookie sheet; place a slice of cheese
over each cutlet and keep warm in a low oven
until all are cooked.
Spoon Rice Milano onto a heated serving platter;
arrange cheese-topped turkey over and serve with
a crisp salad.
Serves 6
RICE MILANO
quick-cooking rice to make
6 servings
water
butter
1 package (10 ounces) fro-
zen peas
1/3 cup grated Parmesan
cheese
Combine uncooked quick-cooking rice, water
and butter in a large saucepan, following label
directions; add frozen peas and bring to boiling.
Let stand, following label directions. Sprinkle
Parmesan cheese over just before serving.
GENOVESE PASTA
1 package (1 pound) ziti,
rigatoni or farfalle
2 cups milk
1 bay leaf
1/4 cup butter
1/4 cup flour
2 envelopes or teaspoons
instant chicken broth
1/4 teaspoon salt
1/4 cup parsley leaves
1 tablespoon leaf basil
OR
1/4 cup coarsely chopped
fresh basil leaves
1/4 pound salami, cut
into thin strips
grated parmesan cheese
Cook pasta in salted boiling water in a large
kettle, following label directions; drain and
return to kettle.
While pasta cooks, scale milk with bay leaf in
a small saucepan; let stand 5 minutes; remove
bay leaf.
Melt butter in a medium-size saucepan; stir in
flour and cook, stirring, until bubbly.
Stir in scalded milk, instant chicken broth and
salt. Cook stirring constantly, until sauce thick-
ens and bubbles 3 minutes.
Place parsley leaves and basil in a contained of
electric blender; pour in about 1 cup of sauce.
Cover and process on high 30 seconds, or until
smooth; return to sauce pan; heat to bubbling.
Pour sauce and salami strips over pasta in kettle
and toss until well blended. Pour into heated
serving bowl and serve with grated cheese.
Serves 4
PANTRY SHELF CASSEROLE
1 pound frankfurters
2 tablespoons oil
1 can (1 pound) lima
beans, drained
1 can (1 pound) cut
green beans, drained
1 can (1 pound) cut
wax beans, drained
1 can (28 ounces) tom-
atoes in tomato sauce
1 teaspoon mixed Italian
herbs, crumbled
grated Romano cheese
Cut frankfurters into diagonal slices. Brown
lightly in oil in a large skillet.
Add lima, green and wax beans; mix well; add
tomatoes in tomato sauce and Italian herbs;
heat to bubbling; turn into 8-cup casserole;
cover.
Bake in a moderate oven (375) 20 minutes;
uncover; sprinkle cheese over and bake 5 +
minutes longer, or until bubbly hot.
Serves 6
DEVILED BEEF ROLLS
1 tablespoon regular onion
soup mix
2 tablespoons water
2 tablespoons prepared
brown mustard
4 beef cubed steaks
1 4-ounce can sliced mush-
rooms, drained
2 tablespoons butter, melted
Combine dry onion soup mix with water; let
stand 5 minutes. Stir in mustard.
Sprinkle steaks with a little pepper. Spread one
side of each steak with one-fourth of the mustard
mixture. Top with one-fourth of mushrooms.
Roll and fasten with wooden picks or skewers.
Brush with melted butter. Broil 4 to 5 inches from
heat for 10 minutes, turning once.
makes 4 servings.
QUICK STEAK ITALIANO
4 beef cubed steaks (1 pound)
1 tablespoon cooking oil
4 ounces Italian sausage links.
thinly sliced
1/2 cup chopped onion
1 8-ounce can tomato sauce
3/4 cup apple juice
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano,
crushed
1/8 teaspoon fresh pepper
2 tablespoons cornstarch
2 tablespoons cold water
hot buttered noodles
In skillet brown steaks quickly in hot cooking
oil; remove from skillet. In same skillet cook
sausage and onion until sausage is browned;
drain off excess fat.
Add tomato sauce, apple juice, garlic salt, oregano,
and pepper. Heat and stir to boiling.
Return steaks to skillet. Cover and simmer 10
minutes. Remove steak to serving platter and
keep warm.
Blend cornstarch and water; stir into sauce in pan.
Cook and stir until thickened and bubbly.
Serve with steaks over noodles.
Makes 4 servings
SAUCE HALIBUT STEAKS
4 halibut steaks
1 beaten egg
1 can condensed cream of
celery soup
1/4 cup milk
1/4 cup grated Parmesan
cheese
3 tablespoons fine dry bread
crumbs
1 tablespoon butter
Place halibut in 12x7 1/2x1 1/2-inch baking dish.
In saucepan, combine egg, soup, milk and half of
cheese. Stir over low heat till cheese is melted and
mixture is hot. Pour over fish.
Toss bread crumbs with butter and the remaining
cheese. Sprinkle atop halibut steaks. Bake in 375-
degree oven for 20 to 25 minutes or until fish
flakes when tested with fork.
Makes 8 servings
FISH FLORENTINE
6 frozen breaded fish por-
tions
1 10-ounce package frozen
chopped spinach
1 10-ounce package frozen
Welsh rarebit, thawed
1/2 8-ounce can water chest-
nuts, drained and chopped
(1/2 cup)
6 slices bacon, crisp-cooked,
drained and crumbled
3 lemon slices, halved
Fry fish portions according to package directions.
Meanwhile, cook spinach according to package
directions; drain. in medium saucepan, combine
spinach, rarebit, water chestnuts, and bacon; heat
through.
Spread spinach mixture in 10x6x2-inch baking dish.
Top with fish portions. Bake, uncovered, in 350-
degree oven for 10 minutes or until heated through.
Serve with lemon slices.
Makes 6 servings
PORK STUFFING CASSEROLE
1 6-ounce package chicken
stuffing mix
2 well-beaten eggs
1 can condensed cream of
mushroom soup
1 teaspoon instant chicken
bouillon granules or 1
bouillon cube
4 tablespoons butter
2 cups diced cooked pork
1/2 cup milk
2 tablespoons chopped
pimiento
Combine crumb portion of stuffing mix with eggs
and half the soup. In a saucepan, combine seasoning
packet from stuffing mix with bouillon granules or
cube, butter and 1 cup water. Bring to boiling. Stir
in crumb mixture; mix well. Spread in a 2-quart
casserole; top with diced pork. In another bowl
combine remaining soup, milk and pimiento. Pour
over pork and stuffing mixture. Cover and bake in
350-degree oven for 45 minutes or until set. Gar-
nish with green pepper rings, if desired.
Makes 6 servings.
TURKEY GUMBO
2 tablespoons cornstarch
1 cup cold water
1 tablespoon soy sauce
1 can condensed chicken
gumbo soup
2 cups cubed cooked
turkey
2 tablespoons chopped
pimiento
1 3-ounce can chow mien
noodles
In saucepan, combine cornstarch, water and
soy sauce. Add soup. Cook and stir until
mixture thickens and bubbles. Stir in turkey
and pimiento. Heat through. Serve over
chow mien noodles.
Makes 4 servings.
QUICHE LORRAINE
Pastry for 8-inch shell
4 slices bacon, diced
1 cup shredded Swiss
cheese
2 teaspoons flour
1/4 teaspoon salt
dash ground nutmeg
2 beaten eggs
1 cup milk
Prepare pastry; fit into 7 1/2-inch fluted tart pan
or quiche dish. Flute edges. Partially bake in 450
degree oven for 5 minutes. Reduce oven temper-
ature to 325 and remove pastry from oven. Cook
bacon until crisp; drain and crumble. Reserve 1
tablespoon bacon; sprinkle remainder in pastry
shell. Top with cheese.
Stir together remaining ingredients; gradually
pour into pastry shell. Bake for 30 to 35 min-
utes. Sprinkle with remaining bacon and bake
5 minutes more. Cool 10 minutes before serving.
Makes 4 servings.
Hint: If desired, serve with sausage links, buttered
spinach with lemon wedges.
BROCCOLI STRATA
1 10-ounce package frozen
chopped broccoli
6 slices rye or whole wheat
bread
4 slices American cheese
1 2-ounce jar pimiento,
drained, chopped
4 slices process Swiss cheese
4 eggs
2 cups milk
1 tablespoon chopped onion
1 teaspoon salt
1/2 teaspoon prepared
mustard
2 tablespoons butter
Cook broccoli, covered, in boiling water for 3
minutes. Drain well. Toast four of the slices
of bread; arrange in ungreased 9x9x2-inch
baking pan. Top with American cheese, then
broccoli and pimiento. Place the Swiss cheese
atop.
Beat eggs, blend in milk, onion, salt, mustard
and a dash of pepper. pour over casserole.
Cover; refrigerate at least 1 hour.
Tear remaining slices of bread into blender con-
tainer. Cover and blend at low speed to make
crumbs. Melt butter. In small bowl, combine
bread crumbs and melted butter; cover.
To Serve: Sprinkle crumb mixture over Swiss
cheese. Bake, uncovered, in 325-degree oven
for 60 to 65 minutes or until knife comes out
clean. Let stand 10 minutes.
Makes 6 servings.
STEAK A LA LIVER
2- to 2 1/2-pound beef sirloin
steak, cut 1 to 1/2 inches
thick
4 ounces chicken livers, sliced,
(1/2 cup)
3 tablespoons butter
1/4 cup chopped green onions
1 cup sliced fresh mushrooms
1/2 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon dried tarragon,
crushed
Place steak on rack in broiler pan. Broil 3 inches
from heat for 14 to 16 minutes for rare, 18 to 20
for medium, turning once.
Meanwhile, in small skillet, very quickly cook
chicken livers in hot butter; remove from pan. In
same skillet, cook onion until almost tender; add
mushrooms and cook 1 to 2 minutes more. Return
livers to skillet. Stir in wine, salt, tarragon, and dash
of pepper; heat through but do not boil..
Sprinkle steak with salt. Serve sauce over steak.
Makes 4 servings.
CHINATOWN CHUCK ROAST
3- to 3 1/2-pound beef chuck
roast, cut 1 1/2 inches
thick
1/4 cup cooking oil
1/4 cup vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon ground ginger
1 teaspoon cornstarch
Place roast in plastic bag in shallow pan. Combine
oil, vinegar, soy sauce, honey, and ginger; pour over
meat. Tie bag closed. Refrigerate several hours or
overnight, turning bag several times to distribute
marinade.
Drain meat, reserving marinade. Place roast on rack
in broiler pan. Broil 3 to 5 inches from heat about 15
minutes on each side for medium-rare.
Meanwhile, in sauce, combine reserved marinade and
cornstarch; cook over medium-high heat until thick-
ened and bubbly.
Thinly slice meat diagonally across grain; spoon mar-
inade over. Garnish with green onion fans, if desired.
Serves 6
CHOOSE-A-SAUCE OVEN CHOPS
8 lamb or veal rib or shoulder
chops, cur 1/2 to 3/4
inch thick OR
6 pork loin, shoulder or butter-
fly chops, cut 1/2 to 3/4
inch thick
2 tablespoons cooking oil
1 recipe sauce (follows)
2 tablespoons cold water
1 tablespoon cornstarch
Season chops. in a 10-inch ovenproof skillet,
brown chops in hot oil, about 5 minutes each
side. Add desired sauce (see below). Cover
and bake in 350-degree oven for 30 minutes.
remove chops to platter; keep warm. Blend
together cold water and cornstarch; add to
sauce in skillet. Cook and stir over medium
heat until thickened and bubbly. Serve sauce
over chops.
Makes 6 to 8 servings.
Brown Sugar Sauce:
1/2 cup catsup
1/2 cup packed brown sugar
1/4 cup vinegar
2 tablespoons grated onion
1 teaspoon dry mustard
In bowl, combine all ingredients.
Cranberry-Orange Sauce:
1 8 ounce can whole cranberry
sauce
1/2 cup orange marmalade
1 teaspoon instant chicken
bouillon granules
1 teaspoon lemon juice
1/2 teaspoon ground ginger
dash garlic powder
In bowl, combine all ingredients.
SWEET & SOUR FRANKS
2 tablespoons oil
1 pound frankfurters, cut
into 1/2-inch pieces
1 medium-size onion,
chopped
1 cup thinly sliced celery
1 can (13 ounces) pineapple
chunks in syrup
2 tablespoons soy sauce
2 tablespoons cider vine-
gar
2 tablespoons cornstarch
Heat oil in a large skillet; brown frankfurter
pieces lightly; add onion and celery; sauté
until soft.
Drain pineapple syrup into a 2-cup measure;
add enough water to make 1 2/4 cups; blend
in soy sauce, vinegar and cornstarch. Add
pineapple chunks to frankfurter mixture in
skillet; pour in cornstarch mixture. Cook,
stirring gently until sauce thickens and bub-
bles 3 minutes. Serve with rice and Chinese
noodles, if you wish.
Makes 6 servings.
TURKEY & PASTA
1 cup frozen chopped onion
2 tablespoons butter
2 to 3 cups julienne strips of
cooked turkey
1 can (11 ounces) spaghetti
sauce with mushrooms
1 container (8 ounces) sour
cream
1 package (1 pound) linguine,
cooked and drained
Sauté onion in butter in a skillet. Add turkey
and brown.
Stir in spaghetti sauce; simmer 5 minutes.
Stir 1 cup hot mixture into sour cream in a
small bowl; stir back into mixture in skillet;
heat slowly, just until heated through.
Do not boil. Spoon over linguine on serving
platter. Toss.
Makes 4 to 6 servings.
EASY TUNA DIVAN
2 packages (10 ounces each)
frozen broccoli spears
1 can condensed cream of
onion soup
1/4 cup milk
2 tablespoons lemon juice
1 can (7 ounces) tuna,
drained and flaked
1/4 cup grated Parmesan
cheese
Cook broccoli, following label directions. Drain.
Combine soup and milk in a small saucepan;
heat until smooth and bubbly. Stir in lemon juice
and tuna.
Divide broccoli evenly among 4 ramekins or in-
dividual baking dishes; top each with tuna sauce;
sprinkle with cheese.
Bake in hot over (400 degrees) 20 minutes or
until golden. Serve with a mixed green salad.
Makes 4 servings.
Simple to Fix -- For Breakfast
SCRAMBLED EGGS IN
WHEATBERRY TOAST CUPS
8 slices honey wheatberry
bread
6 tablespoons melted butter
8 eggs
1/4 cup milk
1 1/2 teaspoon salt
1/4 teaspoon pepper
chicken livers Madeira
(recipe follows)
Remove crusts from bread. Brush both sides of
each slice with butter; press each bread slice into
large muffin cup. Bake in preheated 350 -degree
oven for 5 minutes or until bread is golden brown.
Meanwhile, heat remaining butter in a large skillet.
Beat eggs with milk, salt and pepper until well blen-
ded. Pour eggs into skillet; cook over medium heat,
stirring frequently, until eggs are set but moist.
Spoon scrambled eggs into prepared cups. Serve
with chicken livers Madeira.
Makes 4 servings.
Chicken Livers Madeira
1 pound chicken livers
2 tablespoons butter
salt and fresh pepper
2 to 3 tablespoons Madeira
wine
Sauté livers in butter in skillet until brown.
Season with salt and pepper and wine. Sim-
mer, stirring frequently, until livers are ten-
der, about 5 minutes.
PANCAKE PRIZES
Tip: Make the syrup first and keep it warm.
1 cup buttermilk pancake
and waffle mix
1 egg, slightly beaten
1 cup milk
1 tablespoon melted short-
ening
1 cup bran flakes with raisins,
crushed
12 cooked sausage links
cranberry-pineapple syrup
Prepare pancake mix with egg, milk and melted
shortening as directed on package, adding cereal
to batter after beating. Bake as directed. Roll
warm pancakes around sausage links and serve at
once with cranberry-pineapple syrup. Makes 6
servings.
Cranberry-Pineapple Syrup
1 cup pancake/waffle syrup
1/4 cup ground raw cran-
berries
1 can (8 ounces) crushed
pineapple in juice,
drained
dash salt
Combine syrup and ground cranberries in a
saucepan. Bring to boil; simmer 2 minutes.
Add pineapple and salt. Serve warm.
TURKEYCOTTI CASSEROLE
1 package (8 ounces) manicotti
shells
3 cups cut-up cooked turkey
1 container (16 ounces) ricotta
or creamed cottage cheese
1/2 cup bottled creamy Italian
dressing
2 eggs, slightly beaten
1/4 cup grated Parmesan cheese
1/4 cup finely chopped parsley
2 cups prepared spaghetti sauce
Cook manicotti according to package directions.
Combine turkey, ricotta cheese, Italian dressing,
eggs, Parmesan cheese and parsley in a large bowl.
Spoon into cooked shells. Spoon enough sauce
to cover bottom of large shallow baking dish. Ar-
range shells on top pour over remaining sauce.
Cover and bake in an oven preheated to 350 de-
grees 25 minutes or until heated through. Serve
with Parmesan cheese.
Makes 6 servings.
BREAKFAST ON THE RUN
SANDWICHES
4 English muffins
4 slices (4 ounces) Monterey
Jack or other mild cheese
2 oranges, peeled, slices in
thick cartwheels
4 slices (about 6 ounces)
cooked ham
1/4 cup orange marmalade
Split muffins; place on baking sheet. On 4
muffins halves arrange cheese, orange cart-
wheels and ham. Brush with top of ham and
remaining muffin halves with marmalade.
Broil 6 inches from heat for 5 to 7 minutes
or until heated through. Press muffin halves
together.
Makes 4 sandwiches.
BRUNCH BEANS
3 cans (16 ounces each) beans
with tomato sauce
2 apples, cored and cut in 1/2-
inch slices
2 medium onions, thinly sliced
dash of pepper
juice of 2 lemons
2 tablespoons butter
1 teaspoon curry powder
2 tablespoons shredded coco-
nut
In a large shallow baking dish, alternate layers of
beans, apples and onions, ending with beans.
Sprinkle pepper and lemon juice over surface.
Dot with bits of butter. Cover and bake in pre-
heated 350-degree oven for 30 minutes. Mix
curry powder with coconut and sprinkle over
top. Bake, uncovered, 10 minutes longer.
Makes 6 to 8 servings.
SWEDISH OMELETTE WITH CRANBERRIES
8 egg yolks
2 cups milk
1 cup heavy cream
1/3 cup flour
8 egg whites, stiffly beaten
1/4 cup butter
1 cup finely chopped smoked
ham
1 can (8 ounces) whole cran-
berry sauce
Beet egg yolks with milk and cream in a large
bowl until well blended. Gradually beat in
flour until smooth. Fold in egg whites.
Heat butter in a large skillet. Pour egg in mixture.
Lightly sprinkle ham over the top of the egg mix-
ture. Cook without stirring until very lightly
browned on the bottom. Transfer pan to a pre-
heated 375-degree oven and bake 20 to 25 min-
utes, or until puffed and golden.
Meanwhile, heat cranberry sauce in a small sauce-
pan, stirring occasionally. Fold omelette onto
serving platter. Top with cranberry sauce.
Makes 4 servings.
SASSY HASH
1 cup crushed cheese
crackers
1/2 cup shredded sharp
Cheddar cheese
1 teaspoon instant minced
onion
1 teaspoon dry mustard
1/2 teaspoon salt
2 cans (15 1/2 ounces each)
corned beef hash
2 eggs slightly beaten
1/4 teaspoon Worcester-
shire sauce
1 1/2 cups catsup
3 tablespoons horseradish
Combine crackers, cheese, onion, mustard and
salt in a large mixing bowl. Add hash, eggs and
Worcestershire; mix thoroughly. Shape the hash
mixture into a mound on a greased baking sheet.
Bake in preheated 375-degree oven about 35 min-
utes or until lightly browned. Using a spatula,
carefully lift has mound to a serving platter.
Combine catsup and horseradish in a small sauce-
pan; heat through. Spoon some of the sauce over
hash. To serve, cut hash into wedges. Pass
remaining sauce.
Makes 6 servings.
***
The following recipes are a few of my own.
~Mags~
Easy Chicken Cordon Bleu
4 servings
45 minutes, start to finish
8 skinless, boneless chicken breast halves
8 slices ham
8 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup white wine
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay
a ham slice, then a cheese slice on top of each breast.
3. In a medium bowl combine the soup, sour cream, wine, garlic powder,
parsley, salt and pepper. Mix well and pour mixture over
chicken/ham/cheese pieces. Top all with stuffing mix to cover.
4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until
chicken is cooked through and juices run clear.
Weight Watchers Snickers Dessert
1/2 gallon of WW Vanilla Ice Milk
1 tub of Cool Whip Lite (not the huge tub, just the
normal size one)
1 small pkg of Sugar Free instant chocolate pudding
1/2 cup of chunky peanut butter
Mix it all together and pour into a 13X9X2 pan. Freeze.
Cut into 16 equal pieces. (it is easier to do the mixing
if you let the ice cream melt a bit first.)
WW exchanges:
1/16 of this recipe equals
1/2 Fat, 1/2 Fruit, 1/2 Protein, 1/2 Milk and 35 opt calories.
Rich and Simple French Onion Soup
Serves 5
4 cups sliced onions
4 (10.5 ounce) cans beef broth
1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
1 (1 pound) loaf French
bread, sliced
6 slices provolone cheese
3/4 cup diced Swiss cheese
1/4 cup grated Parmesan cheese
Directions
1 Melt butter in an 8 quart stock pot on medium heat.
Add olive oil and stir. Add onions and continually stir
until tender and translucent. Do not brown the onions.
2 Add beef stock, sherry and thyme. Season with salt and
pepper, and simmer for 30 minutes.
3 Ladle soup into individual, oven safe, serving bowls
and place one slice of bread on top, (it can also be
broken into pieces, whichever you prefer). Layer cheese on
top of bread; placing a slice of provolone,1/2 slice diced
Swiss and then Parmesan cheese. Place bowls on cookie sheet
and broil until cheese bubbles and browns slightly.
Chicken and Cheese Casserole Recipe
1 box chicken flavored stuffing mix
1 bag 20 oz. frozen mixed vegetables
1 pkg. 8 oz. cream cheese
1 cup (8 oz.) sour cream or yogurt
3 cups cooked chicken - cubed
1 cup shredded cheese
Prepare stuffing
Put in the bottom of a greased 9x9 pan
Cook vegetables
Drain vegetables and combine with cheese and sour cream
Pour on top of stuffing
Spread chicken on top
Sprinkle with cheese
Bake at 350 degrees for 15 minutes or until heated through.
SIMPLE MARINADE
Yield: 1 batch
1 tb Soy sauce (dark)
1 tb Brown sugar
1 ts Oil
1 Garlic clove
Crush the garlic and mix all ingredients together.
Add meat (steak) and leave for at least 1 hour, the
longer the better.
NOTES:
* A simple and quite superb meat marinade -- This is
a truly wonderful marinade. Just take the steak out
of the freezer in the morning before you go to work
and pop it in the marinade.
* The recipe calls for 1 clove of garlic, but we
often use 2 or more. Be careful with the Soy Sauce,
if it is too salty the marinade is not so good. This
basic mixture can be varied infinitely; particularly,
you can use more marinade than this for one piece of
meat. I like to use sesame oil, or mustard oil for a
little "bite" instead of a bland vegetable oil.
Simple and Delicious Lemonade
Serves 4
3 1/4 Cups Cold Water
1/2 Cup Lemon Juice -- fresh
Sugar -- to taste
Mix all ingredients.
SIMPLE CHILI
Serves 8
3 lb Coarse ground chili meat
1 tb Onion salt
2 tb Garlic powder
3 tb Chili powder
2 tb Ground Cumin
3 tb Tabasco sauce
15 oz Can Tomato Sauce
15 oz Water
OPTIONAL - -
15 oz Can Whole Tomatoes, drained
1/2 tb Cornstarch
Brown chili meat, then pour off fat/grease. Run hot
water over meat to remove additional grease. (Using a
strainer or sieve helps)
Add remaining ingredients. Bring to boil, stirring.
Reduce heat and simmer 1 1/2 hours covered. If whole
tomatoes were added, chop as they cook. Add the
cornstarch during the last 1/2 hour to thicken the
liquid if needed.
Serve with saltine crackers.
Simple Salmon Chowder
Serves 4
3 tb Butter
1 lg Onion; diced
1 1/2 c Celery; diced
4 md Potatoes; diced OR...
3 lg -potatoes, diced
2 tb Cornstarch -(rounded tablespoons)
12 fl Evaporated milk
2 c Cooked salmon*
*(2 small cans or 1 large can)
Saute celery and onion in butter until brown. Add potatoes and enough
water to cover. Simmer 20 minutes or until potatoes are done. Stir
cornstarch into about 1 cup water and add to mix. Increase heat to
thicken. Add milk and salmon and serve when hot.
PECAN QUICK BARS
Graham crackers
1 c. brown sugar
1 c. butter
1 c. pecans
1 tsp. vanilla
Cover cookie sheet with graham crackers. Bring to a boil, brown sugar
and butter. Remove from heat and add pecans and vanilla. Pour sauce
over crackers. Bake at 375 degrees for 10 minutes.
QUICK AND EASY NUTTY CHEESE BARS
1 Duncan Hines Butter Recipe Golden
Cake Mix
3/4 c. butter or margarine, melted
1 1/2 c. pecans or walnuts, chopped
(divided 3/4 cup, 3/4 cup)
1 c. brown sugar, packed
2 (8 oz.) pkgs. cream cheese
Preheat oven to 350 degrees. Grease and flour 9 x 13 inch pan. Stir
together in a medium bowl until well mixed: dry cake mix, 3/4 cup
melted butter or margarine, 3/4 cup nuts. Press mixture evenly into the
bottom of prepared pan. Stir together with a spoon until well mixed: 1
cup brown sugar, 2 packages softened cream cheese. Spread evenly over
mixture in pan. Sprinkle with remaining nuts. Bake 25 to 30 minutes or
until edges are browned and cheese topping is set. Cool completely
before cutting into bars. Store in refrigerator in an airtight
container.
QUICKIE CANDY
2 c. sugar
1 stick margarine
2 tbsp. cocoa
1/2 c. milk
2 tbsp. peanut butter
2 cups oatmeal
Stir ingredients in saucepan on high. As soon as it starts boiling,
time and cook exactly 2 minutes. Remove from heat and add 2 tablespoons
peanut butter and 2 cups oatmeal. Drop spoonfuls onto waxed paper. Let
cool.
BAKED SCALLOPS
1 lb. bay scallops
1/4 lb. Ritz crackers
3/4 tsp. each of garlic powder,
oregano and thyme
1 can cream of mushroom or cream of
celery soup
2/3 c. milk
Paprika
No salt or pepper
Preheat oven to 375 degrees. In a 9 inch round dish, mix soup and milk
and set aside. Break up 1/3 of the crackers and mix in 1/3 of the
spices; coat 1/2 of the scallops, then place in dish with soup mixture.
Repeat with the remainder of the scallops. Break up the remainder of
the crackers into very fine pieces and mix well with the remaining
spices. Sprinkle mixture over the top of the scallops evenly. Sprinkle
paprika over the top. Bake for 30 to 35 minutes. May be put under the
broiler for a couple of minutes to put a light crust on top. Serve with
rice on the side or under scallops. Good with a green vegetable and
salad.
FORGOTTEN CHICKEN
1 chicken, cut up
1 envelope dry onion soup mix
2 cans cream of chicken soup
2 c. uncooked rice
2 cans water
Place chicken in bottom of roaster or casserole dish. Sprinkle with dry
soup mix. Pour 2 cups of rice over this, set aside. Mix 2 cans water
with 2 cans chicken soup. Pour over chicken and rice. Cover tightly.
Bake in 350 degree oven 1 hour. Do not lift cover until done. Makes
great leftovers, too.
VEGETABLE CASSEROLE
1 (10 oz.) pkg. frozen broccoli
1 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen carrots, sliced
1 can cream of mushroom soup
1/2 lb. Velveeta cheese, cubed
1/2 pkg. Pepperidge Farm sage
stuffing mix
1 stick melted margarine
Cook vegetables according to package directions. Drain and place in 2
quart baking dish. Add cubed cheese and mushroom soup. Stir lightly to
mix. Pour melted margarine over stuffing mix and cover vegetable
mixture. Bake 30 minutes at 350 degrees.
QUICK TARTAR SAUCE
1/2 c. mayonnaise
1 tbsp. chopped pickle
1 tbsp. chopped olives
1 tbsp. lemon juice
1/4 tsp. Worcestershire sauce
1/2 tsp. grated onion
Combine and stir. Chill.
QUICK COBBLER
1 stick margarine
1 c. sugar
1 c. milk
1 c. self rising flour
1 (16 oz.) can fruit
Melt margarine in 9 x 9 pan the cobbler will be baked in. Mix flour and
sugar and all milk; stir. Pour mix into margarine. Do not stir. Drain
fruit. Place on top of mixture. Bake at 350 degrees for 45 minutes
until golden brown.
SEAFOOD NEWBURG
Serves 4
1 1/4 c. cooked shrimp, crab or lobster
sherry to taste (optional)
2/3 c. cooked peas (optional, see note)
1 can frozen condensed cream of
shrimp soup
Warm undiluted soup. Fold in seafood and peas. Add sherry to taste, if
desired. Serve over rice. If preferred, omit the peas and serve over
asparagus spears, on toast.
QUICK CAPPUCINO
Serves 6
2 env. hot cocoa mix
3 heaping tbsp. instant coffee
1 c. heavy cream, heated
Ground cinnamon
3 c. boiling water
Place the cocoa, coffee, cream and pinch of cinnamon in a blender and
blend until frothy. Fill coffee cups 2/3 full with water. Add the hot
cream froth to fill. Stir. Garnish with another sprinkle of cinnamon.
BAKED CHEESE FISH FILLETS
1 lb. fish fillets
1 can cheese soup
1/4 c. milk
2 tbsp. chili sauce
Dash Worcestershire
Place fish in baking dish. Mix remaining ingredients. Pour onto fish
to cover. Bake 30 minutes at 350 degrees.
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~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from my heart to yours! While
not completely free of fat, cholesterol and calories, they
should make your daily chore of eating more wisely just
a little bit easier and a whole lot tastier!
QUICK REDUCED-FAT BEEF STROGANOFF
~Sent in by: Johnny, LA
12 oz. no-yolk egg noodles
1/2 lb. ground beef
1 medium onion, chopped
2 cans low-fat cream of mushroom soup
1 cup fat-free sour cream
2 teaspoons dill weed
1 teaspoon salt
1/2 teaspoon black pepper
In a large skillet, brown beef with onion; drain any
grease. Cook noodles until just firm; rinse and return
to skillet with beef. Add all other ingredients and heat
on low for 10 minutes to allow flavors to blend.
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~*~ COOKING FOR TWO ~*~
This section provides some recipes for those who cook for
two. Not many recipes are mindful of the need to have it
"scaled down" for you. I hope this helps.
HAWAIIAN SALAD
Makes enough for dessert for several nights…keeps well!
1 c. sour cream
1 c. pineapple tidbits, drained
1 c. coconut
1 c. mandarin oranges, drained
1 c. miniature marshmallows
Mix all together and serve chilled.
Enjoy!
Maggie
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