Friday, March 31, 2006

Tuna & Pasta Salad, Molasses Cookies, Sweet & Sour Chili Ribs

TUNA AND PASTA SALAD

INGREDIENTS:
1 can (12 oz) tuna in water, drained & flaked
2 1/2 cups rotini pasta, uncooked
1 cup frozen green peas, thawed & cooked tender crisp
1 cup celery, sliced
1/2 cup bell peppers, chopped
1/2 cup onion, chopped

DRESSING:
1 cup fat-free mayonnaise
3 Tbsp lemon juice
1/2 tsp thyme
1/8 tsp salt
1/8 tsp pepper

DIRECTIONS: Cook pasta according to directions on package, rinse in
cold water, drain well. For the salad combine pasta, tuna, peas,
celery, bell peppers & onion in a mixing bowl. Mix well. For the
dressing combine ingredients mixing well. Gently stir dressing into
the salad. Cover & refrigerate 1 hour.

SERVINGS: 8

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Molasses Cookies

2/3 cup favorite oil
1 cup molasses
1 cup oat meal flakes
2 cups whole wheat flour
1 tsp vanilla
1/4 tsp salt
Walnuts if desired

Mix all the ingredients. Spread a thin layer on a cookie
sheet. Cook at 325F for 15 to 20 minutes. Do not overcook.
Cut into squares.

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Sweet & Sour Chili Ribs

4 lb Pork ribs trimmed
3/4 c. Brown sugar
1/2 c. Ketchup
1/2 c. Vinegar
2 tb. Worchestershire sauce
1 ts. Chili powder
3/4 c. Water
1 Onion diced

Spread ribs in bottom of pan sprinkle with diced onion. Mix other
ingredients and pour over ribs. Bake at 250 for 3 hours.

Tuesday, March 28, 2006

Hamburger Casserole, Chicken In Wine, Creamy Fettucini Alfredo, Potato-Clam Chowder

Hamburger Casserole

Ingredients

1 box zita noodles
large container of sour cream, can be fat free or low fat.
1 1/2 lbs hamburger
1 large jar spaghetti sauce
1 brick of cheese, or a bag of shredded cheese. Any type

Cook noodles till tender, drain and rinse. Mix sour cream with
boiled noodles while they are still hot.

Brown hamburger and place in bottom of casserole dish, I use a
13x9x2 pan, sprayed with vegetable spray.

Pour spaghetti sauce over hamburger. DO NOT STIR.

Then pour the noodles that are mixed with the sour cream on top of
spaghetti sauce. DO NOT STIR.

Cover the top with cheese. STILL DO NOT STIR.

Bake in 350 over for 45 min.

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Chicken In Wine

1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
2-3 pounds chicken, cut in strips
1/4 cup oil
1 package dry onion soup mix
1 cup dry white wine
water

Combine first 3 ingredients in bag. Shake chicken to coat. Brown
chicken well in oil in skillet. Sprinkle with soup mix, pour in
wine. Add a
little water. Cover, simmer 45 or until tender.
Servings: 4

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Creamy Fettucini Alfredo

Ingredients
1 8 oz cream cheese
3/4 cup grated parmesan cheese
1/2 cup margarine
1/2 cup milk
8 oz fettucini, cooked and drained.
1 can broken shrimp, drained. (I use imitation crab meat and scallops)
minced or crushed garlic to taste (optional)

In large saucepan combine cream cheese, parmesan cheese, margarine and
milk; stir over low heat until smooth. Add fettucini; toss lightly.
Add shrimp and toss.

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

Potato-Clam Chowder

Soup from a potato mix? We're talking fast and flavorful!

4 cups hot water
1 package (4.9 ounces) Betty Crocker® au gratin potatoes
1/2 teaspoon salt, if desired
1 cup Green Giant® Niblets® frozen whole kernel corn
1 cup Green Giant Select® frozen broccoli florets
2 1/2 cups milk
1 small onion, chopped (1/4 cup)
2 cans (6 1/2 ounces each) minced clams, undrained


1. Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 5 minutes; drain.
2. Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
3. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until potatoes are tender.

Substitution
From clam to ham. Use 1 cup chopped fully cooked ham in place of the canned clams.

Country Potato Soup, Corn Bread Taco Bake, Chili Casserole, Rancheros Casserole, Parmesan Garlic Chicken

COUNTRY POTATO SOUP

INGREDIENTS:
5 cups water
1/3 cup butter
1 Tbsp. parsley flakes
5 rounded tsp. chicken bouillon
1 tablespoon salt
pepper to taste
6 potatoes, peeled & cubed
1 stalk celery ~ sliced
2 onions, chopped
1 to 3 large carrots, peeled and diced
1 13-ounce can evaporated milk
crumbled bacon

DIRECTIONS:
Put all ingredients except evaporated milk into crock-pot.
Cook on high 4 hours or on low for 8 hours. Add milk last
2 hours.


Put water, butter, parsley flakes, bouillon, salt and pepper
into large pot and get heating while you prepare the potatoes.
When you put them in the boiling water, start timing: boil
20 minutes. Add celery, carrots and bacon 5 minutes after the
potatoes go in. Once potatoes are done pour in the can of
evaporated milk, and you've got a delicious dinner!

For thicker soup, before pouring in milk, mix about 1/2 cup
of cornstarch with enough cold water to make it pourable,
and slowly stir that into the boiling soup. It will thicken
quickly, than add the milk.


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


Corn Bread Taco Bake

INGREDIENTS


* 1-1/2 pounds ground beef
* 1 can (15-1/4 ounces) whole kernel corn, drained
* 1 can (8 ounces) tomato sauce
* 1/2 cup water
* 1/2 cup chopped green pepper
* 1 envelope taco seasoning
* 1 package (8-1/2 ounces) corn bread/muffin mix
* 1 can (2.8 ounces) french-fried onions, divided
* 1/3 cup shredded cheddar cheese



DIRECTIONS



In a large skillet, cook beef over medium heat until no longer pink;
drain. Stir in the corn, tomato sauce, water, green pepper and taco
seasoning; mix well. Spoon into a greased 2-qt. baking dish.
Prepare corn bread mix according to package directions for corn bread.
Stir in half of the onions. Spread over beef mixture. Bake, uncovered,
at 400° for 20 minutes. Sprinkle with cheese and remaining onions. Bake
3-5 minutes longer or until cheese is melted and a toothpick inserted
into corn bread layer comes out clean. Yield: 6 servings.*

*You may substitute Egg Beaters in place of an egg and skim milk for the corn bread.
-------------------------

Chili Casserole

1 (6 ounce) box chicken flavor stuffing mix (with separate seasoning
packet)
1/2 cup hot water
1/2 pound lean ground beef
1 small onion, chopped
1 (15 ounce) can chili with beans
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
1/2 cup thawed frozen sweet corn
1/4 cup sliced black olives
Sour cream for garnish (optional)

Preheat the oven to 350 degrees F.

In a greased 2-quart casserole, combine the stuffing mix, stuffing
seasoning packet and water. Press evenly into the bottom of the
casserole; set aside.

In a large skillet, brown the ground beef and onion over medium-high
heat. Remove from heat. Stir in the chile, 1 cup of the cheese, the
corn and olives. Spoon over the stuffing in the casserole. Bake for
25 minutes or until heated through.

Serve topped with the remaining 1/2 cup cheese and dollops of sour
cream, if desired.

Yields 4 servings.

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Rancheros Casserole

1 package Au Gratin Potatoes
2 1/4 cup boiling water
1 cup canned corn, drained
2/3 cup milk
1/2 lb. lean ground beef, cooked and drained
1 cup shredded taco-seasoned or cheddar cheese
Chopped onion

Heat oven to 400. Mix potatoes, sauce mix, water, corn, milk and onion
in ungreaded 2 qt. casserole. Stir in beef and 3/4 cup cheese. Bake,
uncovered 30-35 minutes. Sprinkle with remaining cheese. Let stand a
few minutes.

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Easy Parmesan Garlic Chicken

½ c. Grated Parmesan Cheese
1 envelope Good Seasons Italian Salad Dressing Mix
6 boneless, skinless, chicken breast halves (or 4 large
½ tsp garlic powder

Mix cheese, garlic powder, and dressing mix.

Moisten chicken with water; coat with cheese mixture. Place in shallow
baking dish sprayed with nonstick spray.

Bake at 400F for 20-25 minutes or until chicken is cooked through.

Friday, March 24, 2006

Waldorf Salad, Tip Freezing casseroles

Waldorf Salad

2 C diced apples
1 C chopped nuts
1 C diced celery
Mayonnaise dressing*
a few grains of salt

Combine apples, celery, nuts and salt. Moisten with
mayonnaise. Mix lightly with 2 forks. Serve on crisp
lettuce.
6 servings

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

Tip:

FREEZING CASSEROLES:

You can freeze a casserole cooked or uncooked right in
its baking dish. First, line the baking dish with
aluminum foil, leaving enough overhang to cover and
seal in the food later. Add casserole ingredients and
either freeze immediately or cook, cool to room
temperature, then freeze. Once frozen, use the overhanging
foil ends to lift it out of the dish. Cover tightly with
the excess foil then seal in a heavy duty freezer bag,
or double bag. Be sure to label it so you'll know what
it is in a few months, and mark it with the date. You
can then thaw and cook the dish in the original baking
dish. Thaw in the refrigerator overnight, or allow about
double the time in a 350 degree oven. Check with a knife
inserted in the center if thawing and cooking at the
same time.

Wednesday, March 22, 2006

Taco Pie

Taco Pie

1 (8 oz.) pkg. biscuits
1 lb. ground beef
2 tbsp. chopped onions
2 tbsp. chopped green pepper
3/4 c. tomato sauce (sm. can)
1 pkg. taco mix
4 oz. shredded cheddar cheese

Spray 9"x9" pan with Pam. Press biscuits into pan forming a crust. Brown meat, add onions and peppers, tomato sauce, water and taco mix. Mix well, cook 10 minutes or so. Pour over biscuits and top with cheese. Bake at 400 degrees for 15 minutes.

Annie's Recipe of the Day http://www.anniesrecipes.com/Kitchen/

Thursday, March 16, 2006

Easy Oven Baked Chicken, Clam Chowder, Chinese Pepper Steak

Easy Oven Baked Chicken

Dip cut-up frying chicken in mixture of 1 slightly beaten egg and 2 T
water.
Season to taste.
Roll in instant potato flakes.
Melt 1/4 cup butter or margarine in shallow baking pan.
Bake chicken in pan at 400°, for 30 minutes; turn, bake 30 minutes
more.

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Clam Chowder

2 slices bacon, cut in small pieces
1 stalk celery, chopped
1 medium onion, chopped
2 medium potatoes, peeled & diced
2 Tbsp. flour
1 Tbsp. butter
8 oz. clam juice
Salt and pepper to taste
13 oz. chopped clams, drained, reserve juice
1 1/2 quarts half-half
1/2 tsp. thyme
2 tsp. parsley

Fry the bacon till partially cooked, add onion and celery. Saute till
vegetables are tender and bacon is crisp. Add potatoes and butter.
Sprinkle the flour over the potatoes and mix well. Stir in reserved
liquid, clam juice, salt and pepper. Cook over low heat until the
potatoes are tender. Stir occasionally. Add the clams. Stir in
half-half, thyme,and parsley. Heat until hot but do not boil.

-----------

Chinese Pepper Steak

1 lb. round steak
2 med. onions, thinly sliced and separated
3 green peppers, thinly sliced
2 c. beef bouillon
1/4 c. salad oil
1/8 tsp. pepper
1/2 tsp. salt
2 tbsp. cornstarch
1 tbsp. soy sauce
1/4 c. water

Cut steak in 1/8 inch diagonal slivers. In skillet place oil,
slivers of meat, salt and pepper and brown. Then add onion, green
pepper and beef bouillon. Cover tightly and cook over low heat for
10 minutes. Blend cornstarch with water and soy sauce and add to
mixture. Continue cooking until mixture thickens. Serve over rice.
Serves 4.

Wednesday, March 15, 2006

Buffalo Style Chicken Strips

Buffalo Style Chicken Strips

4 skinless, boneless chicken breasts
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten

1. Preheat oven to 400 degrees. Coat a baking sheet with a nonstick
spray.

2. Cut chicken into finger-sized pieces.

3. In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2
teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the
bread crumbs with the rest of the garlic powder, cayenne pepper, and
salt.

4. Shake the chicken pieces with the seasoned flour. Beat egg whites
with 1 tablespoon water, and place egg mixture in a shallow dish or
bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned
bread crumb mixture. Place on prepared baking sheet.

5. Bake for about 8 minutes. Use tongs to turn pieces over. Bake 8
minutes longer, or until chicken is tender.

Tuesday, March 14, 2006

Provolone Chicken

Provolone Chicken

4 boneless skinless chicken breast halves, flattened
1/4 cup flavored bread crumbs
2 teaspoons dried Italian herbs
4 slices Provolone cheese
1 teaspoon butter

Preheat oven to 425 degrees F.

Place bread crumbs in a flat dish and firmly press both sides of the
chicken into the crumbs. Place coated chicken pieces in a greased 9 x
13-inch baking dish. Sprinkle with Italian seasoning, and top with
cheese. Dot with butter and bake 20 minutes or until done.

Monday, March 13, 2006

BBQ Chops Skillet, Steak w/ Mushroom Gravy

Saucy Barbecued Pork Chop Skillet

4 center cut, bone-in pork chops (about 1 lb.)
1 tsp. vegetable oil
1 onion, sliced
1 green pepper, sliced
1/2 cup Honey Barbecue Sauce

Brown chops in oil in large nonstick skillet on medium heat 5 min. on
each side. Remove from skillet; keep warm.

Add onion and pepper to skillet; cook and stir 5 min. Add barbecue
sauce. Bring sauce to simmer. Return chops to skillet; spoon sauce
over top. Simmer 3 to 5 min. or until heated through, turning chops
once.


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


Sirloin Steak with Mushroom Gravy

2 sirloin steaks
2 Tbs olive oil
2 Tbs flour
2 cup water
1 pkg. dry soup mix
1 beef bouillon
garlic
pepper
1 lb. fresh sliced mushrooms

Cut sirloin into serving portions. Brown steak in the
olive oil then remove from the pan. Add the flour and any
additional oil to pan to make a roux, stir for a minute.
Add water, onion soup, and bouillon stirring until
combined. Add garlic and pepper to taste. Allow to simmer
until slightly thickened. Add the mushrooms and sirloin.
Cover the pan and place in a slow oven (275 degrees) for
3-4 hours. This could also be put in a crock pot and
cooked on the low setting.

Saturday, March 11, 2006

Chewy Chocolate Cookies

Chewy Chocolate Cookies

1 pkg (2 layer size) chocolate cake mix
2 eggs
1 cup Miracle Whip or Miracle Whip Light Dressing
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

Mix cake mix, eggs, and dressing in large bowl with mixer on medium
speed until blended.
Stir in remaining ingredients.
Drop by rounded teaspoonfuls onto greased cookie sheets.
Bake at 350° for 10-12 minutes or until edges are lightly browned.
Makes 4 dozen.

Thursday, March 09, 2006

Blueberry Crunch Cake

Blueberry Crunch Cake

1 20-oz. can of blueberry pie filling
1 20-oz. can of crushed pineapple
1 box of yellow cake mix
One quarter pound of butter
1 small package of pecans

Preheat oven to 350 degrees. Pour blueberry pie filling into a 9 x 12 glass pan and spread evenly. Pour crushed pineapple on top (do not drain the pineapple) and spread it evenly again. Sprinkle all of the cake mix on top of the filling so that is completely covered. Slice butter into squares and place evenly all over cake mix. Add the pecans as a topping. Bake for 45 minutes, or until top is golden brown. Take out and cool for 10 minutes. You can also make this recipe with cherry pie filling.

Wednesday, March 08, 2006

Fried Ravioli, Onion Roasted Potatoes

Fried Ravioli

1 lg. egg, lightly beaten
1/2 c. seasoned fine bread crumbs
2 tbsp. Parmesan cheese
1 (13 oz.) pkg. frozen lg. cheese ravioli, thawed
3 tbsp. olive oil

Combine bread crumbs and Parmesan cheese. Dip each ravioli in egg, then
in crumb mixture to coat well on both sides. In large skillet over
medium-high heat, heat oil; add ravioli; cook 2 to 3 minutes on each side
until golden.

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

Onion Roasted Potatoes

2 lbs. potatoes, peeled and cut into chunks
1 pkg. Lipton onion soup
1/3 c. olive oil
1 lg. ziploc bag

Preheat oven to 450 degrees. Combine all ingredients into ziploc bag
and
shake until potatoes are thoroughly coated. Spread into roasting pan
and
bake approximately 40 minutes until golden. Serves 8.