Friday, June 19, 2009

Baked Potatoes & More Recipes





Baked Potatoes

1/4 c. butter or margarine
3 lg. baking potatoes, peeled
Salt and pepper
2 tbsp. grated Parmesan cheese

Preheat oven to 475 degrees. Melt butter in small pan or in the
microwave. Halve potatoes lengthwise, then slice crosswise into
1/8-inch-thick slices (they will be half-moon shape). Do not put
potatoes in water after slicing. Immediately line up in buttered
13x9-inch baking pan with slices overlapping. Pour melted butter over
potatoes. Season with salt and pepper. Bake 20 minutes.
Remove from oven; sprinkle with Parmesan cheese. Bake an additional 5-7
minutes or until cheese is melted and slightly browned.


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Fried Green Tomatoes

1 egg, beaten
1/2 c. milk
1/2 c. cornmeal
1/4 c. all-purpose flour
1 tsp. Salt
1/2 tsp. Pepper
4 med.-sized green tomatoes, cut into 1/2-inch slices
3 to 4 tbsp. vegetable oil

Combine egg and milk; set aside. Combine cornmeal, flour, salt and
pepper. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Fry in
oil until golden brown.

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APPLESAUCE CUPCAKES

1/2 c. margarine
1 egg
1/4 c. sugar
1-1/2 c. sifted flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1-1/2 tsp. nutmeg
1 c. unsweetened applesauce
1 tsp. vanilla
1/4 c. chopped walnuts

Preheat oven to 375 degrees. Cream margarine until fluffy. Beat eggs and
sugar; add to margarine and blend. Sift together dry ingredients. Add to
margarine mixture alternately with applesauce, mixing well after each
addition. Stir in vanilla and nuts. Spoon into 12 cupcakes pans sprayed
with vegetable pan spray. Bake 15 to 20 minutes.

Yield: 12 cupcakes. Serving size: 1 cupcake.

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Grandma's Meatloaf

1 1/2 lb. hamburger
1 c. cracker crumbs
1 c. milk
2 eggs
1 sm. onion, chopped
Salt & pepper

Mix all the ingredients and bake 1 hour at 350 degrees.

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Cream of Tomato Soup

1 (32 oz.) can diced tomatoes
1 (9 oz.) can chicken broth, undiluted
1 oz. butter (1 tbsp.)
1 tbsp. chopped onion
Pinch of baking soda
2 c. cream (I use 2% milk)

Mix tomatoes, chicken broth and butter, sugar, onions and soda; simmer 1
hour. Heat cream in double boiler. Add cream to hot tomato
mixture. Ready to serve and enjoy.

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Peanut Butter Rice Krispie Treats

1 c. brown sugar
1 c. white Karo
1/2 c. peanut butter
1 box Rice Krispies

Bring Karo and sugar to a boil. Remove from heat and stir in peanut
butter and stir until dissolved. Add cereal and stir until mixture is
well coated. It will probably take only 1/2 box of cereal. Pour up
in buttered pan or drop by spoon on wax paper.

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Impossible Chocolate Pie
(Makes its own crust)

2 eggs
1 c. milk
1 tsp. vanilla
1 c. sugar
1/4 c. butter
1/2 c. biscuit mix
2 squares unsweetened chocolate, melted

In blender, blend 1 minute, pour into greased pie plate. Bake in 350
degree oven for 30 minutes. Before serving, top with whipped cream.


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BALSAMIC CHICKEN WITH FRESH MOZZARELLA

(10 skinless, boneless chicken breast halves
1 (16 fl oz) bottle balsamic vinaigrette salad dressing
2 tomatoes, sliced
2 pounds fresh mozzarella cheese, sliced
1 bunch fresh basil leaves
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste


Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

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