FAVORITE RECIPES

GROUND BEEF SOUP

2011-11-18T09:02:00.000-08:00

This is a tough recipe... when I made it, I was remembering Campbell's Noodles and Ground Beef.. and wanted to make something similar, as Wendell always loved that. I can't eat it because of my beef intolerence, but wanted to make something other than chicken soup which he really doesn't care for.. though every time he eats it, he says how good and savory it it. :)
So here goes...
I dumped about 2 gallons of spring water into a huge pot and brought it to a boil.
Add about 2# of good low fat ground beef
Stir it up breaking all the little bits of beef into tiny particles.
Add 2 Mayan sweet onions, chopped coarsly
Add 8 large carrots, also chopped coarsly
Add 6 large stalks of celery, chopped coarsly
I added 1 packet of onion soup mix to all of this.
Then add about a quart or more of stewed tomatoes- I used my own home canned
Add a large can of any brand vegetable soup
Keep this simmering for several hours..
I added some shredded cabbage- about 2 cups.
Taste it.. needs some black pepper from my pepper grinder.. to taste

I serve the first bowl to Wendell for his opinion.. if he gives me 'thumbs up', I proceed to the next step, which is canning the batch.
I use 8 oz canning jars
One large scoop of meaty mixture and fill the rest up with broth
Wipe the top of the jar, apply the seal and pop them into the pressure canner.
60 minutes @ 10# pressure.
Each jar is a single serving of soup and he counts 2 proteins/1 vegetable on his ADA diet.
I'm amazed that when the jars cool, there is nearly NO fat accumulated in the jars.

Mayo home made....

2011-07-28T10:09:00.001-07:00

.Maria's Farm Country Kitchen A Visit to My Kitchen: Claudia Dreifus

by Maria Rodale

.Rodale NewsHow to Make Your Own Mayo and Creamy Salad Dressings

Bring one of these homemade salad dressings or sandwich toppings to your next summer cookout.

. Spread the joy: Homemade mayo is the base of all sorts of flavorful dressings.

RODALE NEWS, EMMAUS, PA—Why dress your fresh local veggies with a tasteless, processed, mass-market spread? Making your own mayo and salad dressings from scratch is quick, lets you use the healthiest ingredients, and the results taste better than anything that comes in a bottle. Basic vinaigrette recipes abound in most cookbooks, but when you're craving something creamy, like a ranch or blue cheese dressing, I've got some solutions for you.

Mayonnaise and mayonnaise-based salad dressings (which is what ranch and blue cheese dressings are) started with the French, but U.S. cooks and sandwich fans have enthusiastically embraced them as our own. However, since commercial shelf-stable mayo was introduced a century ago, most people have forgotten how easy it is to make homemade mayonnaise. Basically it's just oil blended with egg yolk so that the tiny oil droplets get suspended in the egg and the mixture becomes uniform and creamy (this process is known as emulsification). Once you learn how to make it, your options for sandwich toppings and salad dressings are endless. (By the way, it's easier than you think to make your own ketchup and other condiments too.)

Basic Homemade Mayonnaise

(makes about 1 cup; double the ingredients if you need more)

Ingredients:

1 whole organic egg, pasture-raised if possible, or 2 egg yolks (see note below)

1/4 teaspoon dry mustard powder

1/8 teaspoon salt

Pinch cayenne powder or ground black pepper (optional)

1 tablespoon vinegar, lemon juice, or lime juice

3/4 to 1 cup mild-flavored organic vegetable oil such as canola or grapeseed

Directions:

Combine everything except the oil in small mixing bowl, and beat well with a wire whisk or immersion blender. Add 1/4 cup oil and beat well, then continue adding oil a small splash at a time, beating each addition in well until the mixture becomes thick and creamy. You may not need the full cup of oil, and if you add too much the mayonnaise may get runny and even start to separate. So stop adding oil when the texture is right. Taste and adjust seasonings as desired.

You can also make mayonnaise in a blender or small food processor. Just drizzle the oil in a steady stream while the machine is running. Serve immediately or transfer your finished mayonnaise to a glass jar with a tight lid (if you're using an immersion blender, save yourself some time, and a dish to wash, by making the mayonnaise right in a pint-sized glass jar). Store in the fridge for up to two weeks; mayonnaise doesn't freeze well.

Hoagie Rolls

2011-06-29T10:06:00.000-07:00

HOAGIE ROLLS

2 pkg dry yeast
3c warm water
2 Tb sugar
1/4c oil
1 Tb salt
8 1/2c flour

In a bowl,
Dissolve yeast in 1/2c warm wate
Add 1 Tb sugar and let set 5'
Add remaining water and sugar
Mix in oil, salt, 4c flour till smooth
Stir in enough flour to make a soft dough
Knead 6-8 min
Place in greased bowl turning once to grease the top of the dough
Cover and let set 45 min
Punch down dough, turn onto a board
Divide into 18 pieces and shape into ovals or mini loaves
Place 2" apart on greased baking sheet
Cover and raise for 20 min
Bake 400* for 13-18 min or till golden brown

Vegetarian Pies

2011-05-15T09:43:00.000-07:00

From Backwoods Home Magazine:

Vegetarian pies can be stuffed with a never-ending variety of nonmeat ingredients and most are simple to prepare. They can be made in advance and frozen, then removed and allowed to thaw half an hour before being baked. Very delightful when served hot, they lose only a little of their mouth-watering taste if eaten cold.

Dough:
1 Tbsp. sugar
1 pkg. dry yeast
1 cup lukewarm water
3 cups flour
1/2 tsp. salt
1/8 tsp. ground ginger
4 Tbsp. olive oil
Dissolve sugar and yeast in 1/4 cup of the lukewarm water, then allow to stand until yeast begins to froth.

In the meantime, combine flour, salt, and ginger in a mixing bowl, then make a well in the middle. Add the yeast, water, and oil. Knead into a dough, adding more flour or water if necessary. (Do not allow the dough to become sticky.) Shape into a ball, then brush the outside with a few drops of oil. Place on a floured tray or pan, then cover with a damp cloth. Allow to rest in a warm spot until it becomes double in size.

Note: An equal amount of frozen dough will serve equally well for all the following recipes.

Potato and tomato pies
Eaten just out of the oven, these pies are simply delicious.
1 dough recipe
4 cups shredded potatoes
2 medium tomatoes, finely chopped
1 large onion, finely chopped
1 small hot pepper, very finely chopped
2 cloves garlic, crushed
2 Tbsp. finely chopped fresh coriander leaves (cilantro)
2 Tbsp. melted butter
1 egg, beaten
1 tsp. salt
1 tsp. cumin
1/2 tsp. pepper
Prepare the dough for the pies, then set aside.

Make a filling by thoroughly combining all the remaining ingredients, then set aside.

Form the dough into 20 balls, then place them on a floured tray. Cover with a damp cloth and allow to stand in a warm place for 30 minutes.

Roll the balls into five to six-inch rounds, then divide the filling and place two heaping tablespoons of filling on each round, stirring the filling each time. (Preferably the filling should be divided into 20 equal parts.) Fold the dough over the filling, then close by firmly pinching edges together into half moon or triangle shape.

Place the pies on well-greased baking trays, then bake in a 350° F preheated oven for 20 minutes or until pies turn golden brown. Remove from the oven, then brush with olive oil. Serve hot or cold.
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Mushroom pies
1 dough recipe
4 cups thinly sliced mushrooms, thoroughly washed
1 1/2 cups chopped green onions
1 medium sweet green pepper, finely chopped
1/4 cup finely chopped parsley
2 cloves garlic, crushed
4 Tbsp. olive oil
1 tsp. salt
1 tsp. marjoram
1/2 tsp. pepper
1/4 tsp. cayenne
Prepare the dough for the pies, then set aside.
Make a filling by thoroughly combining all remaining ingredients, then set aside.

Form the dough into 20 balls, then place them on a floured tray. Cover with a damp cloth and allow to stand in a warm place for 30 minutes, then roll the balls into five to six-inch rounds.
Follow the above recipe for making and baking the mushroom pies.

Strawberry Shortcake

2011-05-15T09:09:00.000-07:00

Strawberry Shortcake

3c Original Bisquick
1c Sugar or Splenda
1/4c butter, softened
1c milk
2 tsp vanilla
2 eggs

Topping:
1c whipping cream
1 8oz pkg cream cheese, softened
1/3 c powdered sugar or splenda
1 tsp vanilla

6c sliced fresh strawberries (about 2 #)

Heat oven to 350*
Grease bottom and sides of 9x13 pan
Lightly flour
----
In a large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally.
Pour into pan.
Bake 30-35 min or till toothpick inserted in center comes out clean.
Cool completely- about an hour
------
In chilled small bowl, beat whipping cream on high speed till soft peaks form: set aside.
In medium bowl beat cream cheese, sugar, vanilla on medium speed till well blended.
Fold in whipped cream
Frost top of cooled cake with whipped cream mixture.
Refrigerate if desired

Cut cake into squares and top with strawberries

Glazed Lemon Pound Cake

2011-05-04T13:46:00.000-07:00

makes 12 servings-
Cake:
2 1/2c biscuit mix
2/3c Splenda (or granulated sugar)
1/4c melted butter
3 eggs
3/4c milk
1 tsp vanilla
3 tbsp grated lemon peel (or orange peel)
1 1/2c applesauce

Glaze:
1/2c powdered sugar
1 Tbsp lemon juice (or orange juice)

I have to be honest.. we didn't use the glaze and this bread came out moist and delicious.

Heat oven to 325*. Spray bottom only of 9x5" loaf pan with baking spray with flour.
In large bowl, beat all cake ingredients except the lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.
Bake 45-50 min or till toothpick comes out clean.
Cool 10 min. Loosen sides of cake from pan with spatula.
Remove cake to cooling rack for 1 hour
In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle over cake.

Canned Sausage

2011-05-03T06:55:00.000-07:00

I'm assuming that we'll be using ground sausage. This is real easy to home can. But you will need to use a pressure canner for safety and good results. Simply make your patties a little oversized, as they will shrink. Then lightly brown them in a frying pan until they start to shrink. Then pack them in a stack in wide mouthed pint canning jars to within 1 inch of the top of the jar. I add water to the fat they were cooked in and add about 3 Tbsp. to each jar. Be sure to wipe the jar rims very clean of grease; it will prevent the jars from sealing. Then place a hot, previously simmered lid on the jar and screw down the band firmly tight. Process in a pressure canner at 10 pounds pressure (unless you live at an altitude over 1,000 feet and must adjust your pressure to suit your altitude, if necessary; consult your canning manual for directions) for 15 minutes for pints and 90 minutes for quarts.

Canned Mushrooms

2011-05-03T06:53:00.001-07:00

To can mushrooms, soak them in lightly salted ice water for 10 minutes. This not only helps clean them, but rinses out any hidden insects. Trim the dirty and tough parts of the stems, then rinse in cold water. You may leave small ones whole and cut large ones into convenient pieces. Boil three minutes in water. Pack into hot jars. Add a tsp. of salt to each quart or 1/2 tsp. to each pint, if desired. Fill to within 1/2 inch of top of jar with water mushrooms were boiled in. Put hot, previously simmered lid on jar and tighten down ring firmly tight. Process in a pressure canner at 10 pounds pressure (unless you live at an altitude above 1,000 feet and must adjust your pressure to suit your altitude, if necessary; consult your canning manual for instructions) for 25 minutes for pints and 35 minutes for quarts.

Crock Pickles

2011-05-03T06:52:00.000-07:00

Crock pickles

To crock your pickles, line the bottom of your crock with dill and any other spices you wish. Add well-rinsed small cukes. Make a brine by mixing 1/2 water and 1/2 vinegar, along with about 1/3 measure of salt (depending on what size crock you are using, use a gallon, pint, or cup measure). Pour on top of cukes in crock in a cool dark place. Weight down pickles with a plate. Remove the scum daily. When the bubbles stop forming, fermentation is complete. You may now can the pickles.

In the old times, folks just kept the pickles weighted down and skimmed off any scum that formed. In a cool, dark place, these pickles would usually last all winter. But sometimes they didn’t and would go soft and rot.

To can, dip out cukes and soak overnight in ice water, which removes much of the salt. The next day, pack pickles into hot jars. Strain pickle brine (if clear) and bring to a boil. Pour over the pickles, leaving 1/4'' of headspace. Process in water bath canner for 15 minutes. Then the pickles will last for a long, long time, without going soft or bad.

Canned cheese #3

2011-05-03T06:49:00.000-07:00

As with butter, 11 pounds will fill about 12 1/2 pint jars -- or just over 3/4 pound per pint jar.

1. Cut up your cheese into cubes, or if it's frozen, just crumble it into a pan. Gradually melt the cheese, and add more to the pan as it melts. A double boiler works best for this since cheese tends to stick to the bottom of the pan if it's directly on the stove. This works best for smaller batches, unless you have a large double boiler or a way to keep it a good temperature while you fill the jars.
2. Sanitize your jars
3. Sanitize new canning lids according to package instructions.
4. When the cheese has melted and is hot enough, ladle, spoon or pour it into prepared jars. A canning funnel is helpful.
5. Wipe the rims of each jar clean, place the hot lids and bands, then hand tighten the bands.
6. Process 40 minutes in a boiling water bath. When ready, remove jars from water with a jar lifter. Leave undisturbed until completely cooled. Check to make sure all the lids have sealed before labeling and storing.

Canned Cheese #2

2011-05-03T06:45:00.000-07:00

Canning Velveeta Cheese:

6 pounds of Velveeta cheese makes 7 pints plus a little extra.

1 1/3 cup milk powder

2 cups water

6 pounds Velveeta cheese

1/4 cup distilled white vinegar

1 Tbsp. salt

3 Tbsp. prepared mustard

Mix the milk powder with the water, then let stand awhile to get out all the lumps. Then cut the Velveeta into large chunks and put it in the top of a double boiler. If you don't have a double boiler that big, put a little water in a large stainless steel bowl used for making bread, then put the cheese in a stock pot in the water. When the cheese began to melt, stir in the prepared milk. Keep the lid on the stock pot except when stirring occasionally. When it is all melted, I stir in the other ingredients.
Leave the pot in the bowl of water, then ladle the sauce into hot, dry wide mouth pint canning jars, leaving about 1 inch head space. Place new lids that had been simmered according to instructions, tightened the bands. Do a boiling water bath for 15 minutes.
The milk powder mixture is more concentrated that you'd normally make for milk, but since the recipe calls for evaporated milk, you can double the milk powder.

Canning Cheese

2011-05-03T06:38:00.000-07:00

Take clean dry canning jars and fill each with cheese. Then place it on a rack in boiling water bath canner, to which you have already added some water. You want it to come about halfway up the jars. Any higher and it bubbles in if it gets to boiling. Then, as the cheese melts, add more. When all melted, remove the jars from the canner, wipe the rims, and seal the jars. Then proceed with the boiling water bath for 40 minutes. This is a great way because then you don't have extra things to clean and cheese isn't dripping all over.

Canned Butter

2011-05-01T20:59:00.000-07:00

Canned Butter

1. To fill a pint jar, you need just over 3/4 pound of butter. (actually, it works out to .88 lbs. --- 11 pounds will fill 12.5 pint jars.)

2. Using a large stainless steel or good enamel pot, gradually melt the butter over low heat, stirring occasionally. You can use a big stainless steel pot used to make jelly. Stir frequently. As butter melts, add more butter until it's all melted. Keep stirring frequently. Let it come to a simmer before pouring into the prepared jars.

3. While the butter is melting, put clean pint canning jars in a 250 degree oven for a good 20 minutes. I don't think this step is essential.
4. Sterilize canning lids according to directions. I simmer them in a little pan of water, and keep them hot until I need them.

5. When all the butter you are using for this batch has melted, and your jars have been in a 250 degree oven for at least 20 minutes, ladle the melted butter into the jars using a canning funnel if you have one. Leave 1/2 to 3/4 inch headspace. Stir the butter a little to keep it mixed and to keep it from cooling and sticking to the sides of the pot.

6. When all the jars are filled, wipe the rims well and place hot lids and bands. Screw down hand tight.

7. Process 40 minutes in a boiling water bath. When done, remove with a jar lifter.

8***. Instead of leaving the jars alone after removing from the boiling water bath, wait until they cool enough to handle. Then shake each jar a little every few minutes as they cool. This really works great to keep the butter from separating. Once the butter begins to stay consitent, you can put it in the refrigerator, still checking every 5 minutes and shaking. Do this until they solidify and won't shake anymore. Once the jars are cool and the butter is solidified, you can store on the shelf.
Here is another method for canning butter:
1. Melt the butter as above; heat the jars and sterilize the lids as described above.
2. Instead of pouring the melted butter into jars at this point, continue heating and stirring until it almost boils. Stir frequently as it simmers for at least 5 minutes. Don't let it scorch. The butter separates as it heats, but then blends again as it is simmered and stirred.
3. Prepare your jars and fill as described above. Clean the jar rims, and place the hot lids and bands on the jars, and hand tighten.

4. After a few minutes, some of the jars will begin to seal. It is best to leave them alone a few minutes. If you try to shake them as they seal, the lids might pop back up. However, they will seal again, so just wait until the jars are cool enough to easily handle and have been sealed at least a few minutes before shaking. Continue shaking every few minutes, as above. When the butter remains more consistent in the jars, you can refrigerate and check every few minutes. Continue shaking every 5 minutes until the butter solidifies

So, it seems that you can either melt the butter, then do a boiling water bath for 40 minutes, or cook longer so that the butter simmers and don't do a boiling water bath. Either way, the jars will seal without much difference in the taste or texture.

Instant Potato Sourdough Starter

2011-05-01T20:45:00.000-07:00

Instant Potato Sourdough Starter

3 tbsp instant mashed potato flakes

3 tbsp white sugar

1 c. warm water

1 ¼ tsp active dry yeast

Combine instant potatoes, sugar, water, and yeast in a covered container.
Let the starter sit on a counter for 5 days, stirring daily with a wooden stirrer.
On the morning of the fifth day, feed the starter with 3 tbsp instant potatoes, 3 tbsp sugar, and 1 cup warm water.
In the evening, take out 1 cup of starter to use in sourdough recipe. Refrigerate the remaining starter.
Every five days, feed the starter 3 tbsp instant potatoes, 3 tbsp sugar and 1 cup of water.
If starter is not being used in a recipe, keep it refrigerated and discard (or give away) 1 cup of starter after each feeding.

A friend's sourdough starter and bread recipe, this starter they had had for 2 years and it is still going strong.

Keep starter in refrigerator -- feed once a week. Add:

¾ c. sugar

1 c. warm water, and

¼ c. instant potato flakes

Set on counter (or in the oven) uncovered for a day or a night (8-12 hours)

If not making bread, throw away (or give away) 1 cup of starter. Put starter back in fridge and do not tighten lid... leave on loose.

If making bread, mix these ingredients in a large bowl:

1 cup starter

1 Tbs. Salt

6 cups flour

½ cup sugar

½ cup oil

1 ½ c. warm water

Stir together. Cover top of the bowl with a piece of oiled wax paper. Let it stand overnight or all day.

Next morning, or that night... push dough down with hand, divide into 3 parts... knead each part on a floured surface 20 times.
Put each kneaded part into a greased or sprayed loaf pan. Let rise 4-6 hours or overnight.

Bake at 350 for 30 to 35 minutes. Remove from pans, brush with butter and cool.

PEEP stuffed Brownies

2011-03-30T06:51:00.000-07:00

Makes 6 brownies

1 box of brownie mix {+ ingredients to make}

3 Peeps – cut in half

1. Preheat oven according to package directions. Mix brownies according to package directions.

2. Spray an 8×8 oven proof dish with cooking spray. Place 3/4 of the brownie mix into pan. Press peeps down into brownie mixture {1/2 peep per brownie section} Spread remaining 1/4 of brownie mixture on top.

3. Bake brownies according to package directions. Allow to cool completely prior to slicing.

CHICKEN NOODLE SOUP

2011-01-09T08:48:00.000-08:00

Chicken Noodle Soup

2 chicken breasts ~bones in.
I remove most of the flesh before boiling the bones- these I freeze for later use.
Boil those bones in about a gallon of water for several hours with:
1 large coarsly chopped onion
3 coarsly chopped stalks celery

I like to strain my broth unless the bones are very obvious.
Put the bits of chicken in the broth when you pick the bones out.
I add about 3 Tbsp of chicken base to my broth for that salty taste, and a splash of seasonings:
parsley
garlic powder or the real deal
Soul food seasoning

Add veggies.. this is the best part for me. I clean out the refrig of most any veggie that I think would be good in the soup.
Broccoli, Carrots, Potatoes, Peas, Mixed veggies, Mushrooms, or even beans.
Simmer these for at least until the veggies are softened- usually an hour or so.
In the mean time, boil a small pot of noodles.. I like the egg noodles best, but you can use any kind of noodle.
I add the noodles about 10 min before I'm ready to serve my soup.
Soup is served with saltine crackers or oyster crackers.. mmmm

SF Peanut Butter Cookies

2010-05-17T13:06:00.000-07:00

SF Peanut Butter Cookies
makes about 4 doz
375* for 10-12 min
ungreased sheet

2 heaping c flour
1 c Splenda
3 tsp baking powder
1 1/3 c peanut butter
1/2 c oil
2 eggs
4 T water
2 tsp vanilla

Put all ingredients in bowl and blend thoroughly.
Shape into 1" balls and place onto baking sheet.
Flatten with fork.
Bake

SF Sour Cream cookies

2010-05-17T13:03:00.000-07:00

Sugar Free Sour Cream Cookies
about 2 doz
400* for 5 min
spray cooking sheet with Pam

I think this cookie is a good one, but kind of sticky.. very moist. Flavor is good as is the texture. 35 cal/cookie. 2 cookies= 1 bread exchange.
It does contain sugar.

Heaping 2/3 c sour cream
2 c Bisquick
1 c powdered sugar
2 T milk
2 T Splenda

Mix all together, drop by tspoonfuls onto baking sheet.

SF Oatmeal Cookies

2010-05-17T12:59:00.000-07:00

Sugar Free Oatmeal Cookies
5 doz
350* greased sheet for 12-15 min

3/4 c shortening
1 1/2 c Splenda
1 Egg
1 tsp vanilla
1/4 c water
3 c oatmeal, uncooked
1 c flour
1 T salt
1/2 tsp baking soda

Blend all together and drop by tsp onto sheet and bake

This is a very dry cookie with a nutty flavor. Next time I'm going to add
1/2 c applesauce to make a moister cookie.

Chocolate Chip Cookies

2010-05-17T12:51:00.000-07:00

Chocolate Chip Cookies
2 doz
350* for 10 min

1 c softened butter
1 c white sugar
1 c packed brown sugar
2 eggs
2 tsp vanilla extract
3 c flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 c chocolate chips
1 c chopped nuts

Cream the butter, white and brown sugars till smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water and add to batter with salt.
Stir in flour, chips, and the nuts.
Drop by large spoonfuls on to ungreased sheet.
Bake.

Home Made White Bread

2009-03-11T17:41:00.000-07:00

HOME MADE WHITE BREAD
2 Loaves
400* for 30-35 minutes

5 1/2- 6c flour
2 Tbsp sugar
2 tsp salt
2 Tbsp salad oil
2 pkg yeast
1c water
1c milk

In a large bowl, place 2c of the flour, sugar, salt, and yeast
Heat the milk with the water and oil.. cool to lukewarm and add to the flour mix.
My recipe says to beat it with a mixer, but I use a large wooden spoon until well mixed.
Begin adding more of the flour a little at a time until too stiff to use the spoon.
Flour a board or table top and dump the dough onto the surface.
Keep adding the flour a little at a time, kneading as you go.. until the dough is no longer sticky and has absorbed the flour.
I set a timer for the kneading.. 10 minutes. I don't know as that is necessary; you can't over knead the dough.. but you definitely can UNDER knead it. So plan on 8-10 minutes.
Set the dough aside in a kind of warm place to raise.. give it 20-30 minutes to double in size. Cover it with a clean tea towel.
Divide the dough into 2 loaves and form these loaves so they are smooth on top. Place the loaves in greased bread pans.
Set aside for about 30 minutes more to raise again. I put my pans in the oven with a pan of super hot water underneath. Cover the loaves with a tea towel.
When the dough is sufficiently raised in the pans, it's ready to bake.
Bread can be checked for doneness by rapping or tapping on the top of the bread. If it sounds hollow, it's done.

2009-02-21T09:43:00.000-08:00

Citrus & Beet Spinach Salad

Prep Time:

10 min

Total Time:

10 min

Makes:

4 servings, 2 cups each

What You Need!

1 pkg. (10 oz.) baby spinach leaves

1 can (14-1/2 oz.) beets, drained, chopped

2 seedless oranges, peeled, sectioned

1 small red onion, thinly sliced

1/3 cup PLANTERS Walnut Pieces, toasted

1/2 cup KRAFT Light Raspberry Vinaigrette Dressing

Make It!

TOSS all ingredients except dressing in large bowl.

ADD dressing just before serving; toss lightly.

Kraft Kitchens Tips

Substitute

Instead of the walnuts, add toasted PLANTERS Pecan Halves to this delicious salad.

Preventing Beet Stains

When handling cooked or canned beets, it's easy to stain your hands and cutting board from the juices. To prevent this, wear disposable latex gloves and cut beets on a large glass or ceramic plate rather than a cutting board.

SIMPLE PIE CRUST

2008-12-31T14:07:00.000-08:00

EASY PIE CRUST
Printed from COOKS.COM

1/3 c. oil
1/4 c. water
1 c. self rising flour

Put oil and water in saucepan.
Bring to a boil.
Remove from heat and stir in flour.
Mix thoroughly.
Put in pie pan and pat to fit with fingers.
Trim excess off edges.
Makes a good, crispy crust.

CANNED BUTTER

2008-12-26T06:29:00.001-08:00

CANNED BUTTER

1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.

2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.

3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.

4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.

5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.

6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar!

Leave in the refrigerator for an hour.

KEY LIME PIE

2008-11-29T13:27:00.000-08:00

KEY LIME PIE

1 Graham cracker crust
1 lime jello (4 serving)
1 8 oz cream cheese
1 cup low fat cottage cheese
2 cup Cool Whip
2/3 cup boiling water

Stir boiling water into Jello until completely dissolved
Refrigerate to cool about 5-10 minutes
Put cream cheese in blender until smooth
Add cottage cheese and blend again until smooth
Pour in Jello and blend until completely blended, occasionally scraping down sides of blender with spatula
Pour into medium sized bowl and fold in Cool Whip
Pour into graham cracker crust and chill for 4 hours or until set

** You can add well drained crushed pineapple to cream cheese mixture before adding Jello to blender
**To make lemon fluff pie, just substitute lemon Jello for lime

APPLE FOLDOVERS WITH GLAZE

2008-11-29T13:20:00.000-08:00

APPLE FOLDOVERS

Filling:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 Tbsp butter
2 medium apples, peeled, finely chopped
1 Tbsp flour
1/4 tsp ground cinnamon

Crust:
1 box Pillsbury refrigerated pie crusts, softened

Glaze:
2/3 cup powdered sugar
1/8 tsp ground cinnamon
2-3 tsp apple cider or apple juice

Heat oven to 375
In a small bowl, mix walnuts, brown sugar, and butter with fork until crumbly
In medium bowl, stir together apples, flour, and 1/4 tsp cinnamon.. set aside

Unroll crusts on work surface
Cut each crust into quarters
Place about 1/4 cup apple mixture on one half of each pie crust wedge.
Sprinkle with walnut mixture
Fold untopped half over filled half.. foldovers will be full
Press edges with fork to seal, prick top with fork
Place on ungreased large cookie sheet

Bake 22-28 minutes or until golden brown
Cool 10 minutes

In small bowl, stir together glaze ingredients until smooth
Drizzle over foldovers..
Cool completely..about 30 minutes

LEMON SUPREME BISCUIT CUPS

2008-11-29T11:25:00.000-08:00

LEMON SUPREME BISCUIT CUPS

Makes 8 biscuit cups

8 oz cream cheese
4 Tbsp sugar
2 containers (6 oz each) Yoplait Thick & Creamy lemon supreme yogurt
2 tsp grated lemon peel
1 cup Cool Whip
1 16.3 oz can Pillsbury Grands Homestyle refrigerated shortcake biscuits
8 fresh whole strawberries

Heat oven to 350
In medium bowl , beat cream cheese and 2 Tbsp sugar with electric mixer until smooth
Beat in yogurt and lemon peel until blended
Fold in Cool Whip
Cover and refrigerate while making biscuit cups

Cut 8 (18 x 12") sheets of foil
Slightly crush each sheet to make a 2 1/2" ball.
Flatten the balls slightly and place on large ungreased cookie sheet

In a shallow dish, place remaining 2 Tbsp sugar
Separate dough into 8 biscuits
Press or roll each biscuit into 4 " rounds
Press both sides of each round into sugar
Place gently over the foil ball, shaping to fit around the ball
Bake 13-15 minutes or until golden brown
Cool 5 minutes
Remove the biscuit cups from the foil balls
Fill each with rounded 13 cup lemon mixture and top each with a strawberry

APPLE STRUDEL

2008-11-29T11:13:00.000-08:00

APPLE STRUDEL

2/3 cup milk, scalded
1/2 cup sugar
1 1/4 tsp salt
6 Tbsp butter, melted
2/3 cup lukewarm water
2 Tbsp sugar
2 pkg active dry yeast
3 eggs
6 cup flour

Filling:
9 apples, peeled and sliced
1 1/2 cup cream
1 1/2 c sugar
butter
cinnamon

Scald milk in saucepan
Add butter
Dissolve yeast in lukewarm water
Add sugar and set aside about 10 minutes

When milk and butter are warm enough to touch, stir in the yeast mixture
Use a whisk and beat eggs well and stir in to combine
Gradually add 3 cups flour
Beat till smooth with an electric mixer
Stir in remaining flour, or enough to make a soft dough (about 3 cups)

Place in greased bowl, turning once to coat with oil
Cover and let rise until doubled in bulk (about 1-2 hours)
Turn out onto lightly floured board and divide into 3 pieces
Roll out each piece and stretch with hands to fit into an 11x11x3" pan
Press the edges tightly against the pan so it doesn't spring back

If dough is too elastic, place on counter, cover with a bowl so that it doesn't dry out and allow to rest for 30 minutes. This will relax the gluten and the dough will be more manageable.

Peel and core apples and slice thinly
Arrange the apples lengthwise in rows across the strudel dough

Cover loosely with plastic wrap and allow to rise in a warm, draft free place until double in bulk.
Remove wrap
Into each of the 3 pans, pour 1/2 cup cream

Cover apples in each pan with a mixture of 1/2 cup sugar and sprinkle liberally with cinnamon
Starting with the long end, roll up jelly roll style into a log
Form the log into a horseshoe or U shape.
Brush the top with milk or cream and sprinkle with sugar

Bake in preheated oven at 350 degrees until lightly golden, about 35 minutes
Puncture bubbles

APPLE PIZZA

2008-11-29T11:07:00.000-08:00

APPLE PIZZA

1 pizza dough, thawed, room temperature
3 Macintosh apples
white sugar
cinnamon

Topping:
1 cup flour
1 cup sugar
1/2 cup (1 stick) butter, softened and room temp

Roll out pizza dough on pizza stone

Let stand about 10-15 minutes
Do not allow dough to rise too much
In bowl, slice apples as if for pie
Toss with sugar and cinnamon to coat
Arrange individual slices of apple on entire pizza
Crumble topping over apples

Bake at 400 degrees for 20 minutes

PB CHOCOLATE CHEESECAKE PIE

2008-11-28T19:35:00.000-08:00

PEANUT BUTTER CHOCOLATE CHEESECAKE PIE

1 9" (6oz) prepared chocolate crumb crust
1/4 cup + 2 Tbsp unsalted peanuts, chopped, divided
2 Tbsp caramel topping , divided
1 2/3 cups (11 oz pkg) Peanut Butter and Milk Chocolate Morsels
1/4 cup milk
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 1/2 cups frozen whipped topping , thawed

Sprinkle 1/4 cup peanuts onto bottom of pie crust.
Drizzle with 1 Tbsp caramel topping

Combine morsels and milk in medium, uncovered microwave-safe bowl
Microwave on Med high for 45 seconds: Stir
Morsels may retain some of their shape. If necessary, microwave at an additional 10 to 15 second intervals, stirring until smooth.

Beat cream cheese and sugar in large mixer bowl until creamy.
Beat in chocolate mixture
Add whipped topping and stir vigorously until smooth
Spoon into prepared pie crust and swirl top
Sprinkle with remaining peanuts and drizzle with remaining caramel topping
Cover
Refrigerate at least 1 hour

CRANBERRY RELISH

2008-11-27T19:41:00.000-08:00

CRANBERRY RELISH WITH JELLO

6 oz Jello.. I used Cherry, but I think Cranberry would have been better.
1 1/4 cups water
1 cup chopped pecans or walnuts
1 cup sugar
1/2 cup lemon juice
1 16 oz bag fresh cranberries
1 unpeeled orange, quartered and seeded
1 cup chopped celery
1 cup crushed pineapple, drained

Prepare the Jello with the water
Stir till dissolved

Add sugar and lemon juice to Jello mixture, mix well
Refrigerate mixture while you prepare the rest.

Chop cranberries with the orange in small amounts in a blender or food processor.
Place in a large bowl and stir in pineapple, celery and nuts
Combine all this with Jello mixture
Chill well

* the original recipe had a Granny Smith apple peeled, cored, seeded and chopped
I added pineapple..

4 LAYER PUMPKIN CAKE

2008-11-19T15:39:00.000-08:00

Luscious Four-Layer Pumpkin Cake

Prep Time:
20 min
Total Time:
1 hr 50 min
Makes:
Makes 16 servings.
What You Need

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup PLANTERS Chopped Pecans
Make It

HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans.
Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.

Remove from pans to wire racks; cool completely.

Beat cream cheese in small bowl with mixer until creamy.
Add sugar, remaining pumpkin and spice; mix well.
Gently stir in COOL WHIP.

CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.)
Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate.
Make 2-inch horizontal cut around side of cake, using long serrated knife.
Cut all the way through cake layer to make 2 layers.
Remove top layer by sliding it onto 9-inch round cardboard circle.
Frost cake layer on plate with 1/3 of COOL WHIP mixture.
Slide top half of split cake layer from cardboard circle onto frosted layer on plate.
Place the remaining unsplit cake layer on a cutting board.
Cut into 2 layers as done for the first layer.
Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.

Nutrition Infomation
Calories
360
Total fat
19 g
Saturated fat
8 g
Cholesterol
70 mg
Sodium
310 mg
Carbohydrate
44 g
Dietary fiber
1 g
Sugars
31 g
Protein
5 g

PUMPKIN PIE

2008-11-19T15:37:00.000-08:00

Pumpkin Pie

Description
Nothing completes Thanksgiving like pumpkin pie. Redolent with spices, this warm, creamy treat is enhanced with a delightfully crispy, light crust that tastes deceivingly buttery, though no butter is used. Whipped topping and chocolate shavings make a gorgeous and irresistible garnish, if desired.

Tip : Pie filling can be made up to 1 day in advance and refrigerated in a covered container until needed. Whisk well before filling pie shell.

Makes 8 servings

Prep time: 20 minutes
Cook time:1 hour

Ingredients
6 (9"x14") sheets whole-wheat phyllo dough, thawed
1/3 cup granular sugar substitute
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 (15-ounce) can pumpkin puree
4 large egg whites
1 large egg yolk
1 (12-ounce) can 2% evaporated milk
2 tablespoons sugar-free maple syrup
2 teaspoons vanilla extract
Light or fat-free whipped topping (optional)
Bittersweet chocolate for shavings (optional)

Instructions
Position rack in middle of oven and heat oven to 350°F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.

Lightly coat a 9" pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. Repeat with remaining sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.

Place a piece of parchment or wax paper on top of crust. Weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.

In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.

Remove crust from oven, and remove pie weights. Pour filling into crust and bake until tester inserted in the center comes out clean, 45–50 minutes. Remove pie from oven and cool at room temperature to set. Just before serving, top each slice of pie with 1–2 tablespoons whipped topping and chocolate shavings, if desired.

Nutritional information
130 calories
2.5 total fat (1 g sat)
19 g carbohydrate
7 g protein
2 g fiber
300 mg sodium

ZONE REUBEN

2008-11-17T08:25:00.001-08:00

Zone Reuben
Ingredients:
2 ounces lean corned beef [2P]
2 pieces of whole rye bread [3C](check label)
1 ounce low fat Swiss cheese [1P]
Sauerkraut to taste
1 Tablespoon of Thousand Island dressing [3F]

Directions:
Coat pan with spray butter.
Grill sandwich on both sides until cheese melts.

ZONE LASAGNA

2008-11-17T08:22:00.000-08:00

Zone Lasagna
Ingredients:
1 bread loaf pan
2 medium zucchini
5-6 mushrooms, sliced
1/2 cup chopped Spanish onion (10g C)
1 cup low-fat spaghetti sauce (i.e. Healthy Choice) (24 g C)
2 tablespoons tomato paste
Sweet basil, oregano, garlic to taste
1/2 cup veggie ground round or 5 tablespoons TVP (15g P, 6g C)
2 tsp. canola or olive oil (9g F)
1/4 cup egg beaters (5g P)
1/3 cup 1% cottage cheese (10g P, 4g C)
1/2 cup shredded 3-blend cheese or mozzarella cheese (18g P, 10g F)
2 tablespoons light parmesan cheese (6g P, 2g F)

Directions:
Slice zucchini lengthwise into 6 even slices and brush or spray with olive oil.
Broil for about 5 minutes or until desired tenderness is reached.
(Note: The zucchini will not soften when baking in lasagna).
Sauté mushrooms and onions in oil.
Add veggie ground round last 2 minutes of cooking.
Add spaghetti sauce, tomato paste and spices and heat thoroughly.
Mix cottage cheese with egg beaters.
Put some sauce mixture in bottom of bread loaf pan.
Layer 2 slices of zucchini.
Top with 1/3 of sauce mixture,
then 1/3 of cottage cheese mixture and 1/3 of shredded cheese.
Repeat layers 2 more times ending with shredded cheese.
Sprinkle parmesan cheese on top.
Cover with foil and bake @ 350 degrees for 30 minutes.

Remove foil and bake for another 20 minutes.
Uncover and let stand for 10 minutes covered with foil.
Cut in half.
Serve with salad to round out carbs with each serving.
Remark: Makes 2 servings (4 blocks each).Total = 54P (8 blocks), 21F (7 blocks), 54 C (6 blocks).

ONE BOWL LUNCH TO GO

2008-11-17T08:20:00.000-08:00

One Bowl Lunch to Go
Ingredients:
3 oz. cooked chicken breast, diced (leftover from dinner the night before)[3P]
2 c. mixed salad greens--(freebie)
1 whole Granny Smith apple, diced [2C]
2 tbsp. Ken's Light Raspberry Walnut Vinaigrette Dressing (it's a guilty pleasure)[2F, 1C]
1 1/2 tsp. slivered almonds [1F]
Directions:
Place salad greens, chicken, apple, and almonds in a sealable bowl (like Zip lock or Tupperware).
Keep dressing separate until ready to mix (I use the Tupperware Midgets containers.
They look like little cups with lids, and they hold only 2 oz. of dressing!)
Pour dressing over salad mix, re-seal, and shake to mix dressing.

EASY AWESOME CHICKEN

2008-11-17T08:17:00.000-08:00

Easy Awesome Chicken
Ingredients:
3 oz chicken breast (3 Blocks Protein)
1 tsp olive oil (3 Blocks Fat)
3/4 cup pineapple, cubed (1 1/2 Blocks Carb)
1 1/2 cups frozen broccoli (1 1/2 Blocks Carb)
Garlic powder
Salt
Pepper
Ginger

Directions:
Heat olive oil in non-stick frying pan.
Cut chicken into bite-size pieces, add to olive oil and brown. Stir often.
Add salt, pepper, and garlic to taste.
While chicken is cooking, prepare broccoli according to package directions (microwave is easiest!)
Add pineapple to chicken mixture.
Sprinkle with ginger.
Cook chicken mix until chicken is cooked through, pineapple has softened, and juice has thickened slightly (about 5 minutes).
Create broccoli bed on serving plate, pour chicken mixture on top and serve immediately.
Variations: Cut olive oil in half and sprinkle final product with almond slivers.
Add broccoli to chicken mix for more of a stir fry.

CHICKEN & ASPARAGUS BUNDLES

2008-11-17T08:15:00.000-08:00

Chicken and Asparagus Bundles
Ingredients:
4 boneless skinless chicken breast halves (1 pound)
20 fresh asparagus spears (about 1 pound), trimmed
4-1/2 teaspoons olive oil
2 teaspoons lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup chopped green onions
2 teaspoons cornstarch
1 cup fat free chicken broth

Directions:
Flatten chicken breasts slightly.
Wrap each around 5 asparagus spears; secure with toothpick.
Place in a 13-in.by 9 by 2 in. baking dish coated with nonstick spray.
Combine the oil, lemon juice and seasonings; pour over bundles.
Cover asparagus tips with foil.
Cover and bake at 350 degrees for 15 min.
Uncover and sprinkle with onions.
Bake 12 - 15 min. longer or until the chicken juices are clear and the asparagus is crisp tender.
Remove bundles to a serving platter and keep warm.
In a saucepan, combine cornstarch and broth until smooth; stir in pan juices.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove toothpicks from bundles; top with sauce.

CHICKEN AND DRESSING

2008-11-17T08:13:00.000-08:00

Chicken and Dressing
Ingredients:
4 c. cauliflower (cooked) (1 block carb)
2 c. chopped celery (1 block carb)
2 c. chopped mushrooms (1/2 block carb)
1 c. chopped green pepper (1/2 block carb)
1 tsp. slivered almonds (2 blocks of fat)
2 tblsp. poultry seasoning
2 tsp. dry onion flakes
Salt/pepper to taste
3 oz. of boneless chicken (3 blocks protein)
2/3 tsp. olive oil (2 blocks fat)

Directions:
Mix vegetables, seasonings, and almonds all together.
Place into a casserole dish.
Arrange boneless chicken on top of dressing.
Drizzle olive oil over chicken mixture.
Bake 350 degree for 30 minutes.

Remark: Serve one 3-block meal

PORK & MUSHROOM GRAVY

2008-11-17T08:11:00.001-08:00

Pork and Mushroom Gravy
Ingredients:
4 ounces Pork, without the bone [4 P]
1/2 cup onion, thinly sliced [1/2 C]
3 cups mushrooms, thinly sliced [1 C]
2/3 cup unsweetened applesauce [2 C]
2 teaspoons cornstarch [1/2 C]
1 1/3 teaspoons olive oil, divided [4 F]
Spices
2 teaspoons cider vinegar
1 teaspoon orange extract
1/8 teaspoon dill
1/4 teaspoon cinnamon
1 cup lemon- and lime-flavored water
1/8 teaspoon lemon herb seasoning

Directions:
Heat 2/3 teaspoon oil in medium nonstick sauté pan.
Sauté cubed pork with onion, cider vinegar and lemon herb seasoning.
Sauté until pork is cooked through, about 5 to 7 minutes.
In second sauté pan, heat remaining oil and sauté mushrooms for 3 to 5 minutes.
Add remaining ingredients and sauté until liquid is thickened.
Mix cornstarch with a little water to dissolve it before adding to the saucepan.
Spoon mushroom mixture onto serving plate and top with pork.

PORK CHOP DIJON & BRUSSELS SPROUTS

2008-11-17T08:08:00.000-08:00

Pork Chop Dijon & Brussels Sprouts
Ingredients:
Brussel Sprouts and Apples
3 cups fresh Brussels Sprouts (8 large or 12 small)
1 1/2 Red Apples with peel left on
1 tsp. Olive Oil
Salt & freshly ground Black Pepper to taste
Pork Chop Dijon
4 oz. Boneless Pork Chop trimmed of fat
1/3 tsp. Olive Oil
1 tbsp. Tarragon flavored Dijon Mustard
1 tbsp. White Wine
1 tbsp. Water
1/8 tsp. Ground Ginger
1 small Shallot, minced

Directions:
Brussel Sprouts and Apples
Trim about 1/2" off the stem end of each Brussels Sprout, then cut a deep X in the bottom of each with a sharp knife (this will shorten the cooking time).
Discard any loose outer leaves.
Heat to boiling in a saucepan enough water to cover sprouts.
Add salt to taste.
Add sprouts and boil until bright green and crisp tender (about 5 minutes).
Do not over cook. Drain.
While sprouts are cooking, core apple and cut into 1" chunks.
Heat oil in non-stick frying pan.
Add apple pieces and drained sprouts.
Sauté until apple is just beginning to soften and sprouts are desired tenderness.
Sprinkle with freshly ground black pepper.

Pork Chop Dijon
Heat olive oil in small non-stick pan.
Sauté pork chop over medium/low heat 5 minutes per side or until pork is fully cooked but not dry.
Salt if desired.
Mix together mustard, wine, water and ginger.
Remove pork from pan.
Add chopped shallot to pan and sauté stirring 30 seconds.
Add mustard mixture to pan and reduce over medium/high heat until sauce thicken slightly.
Pour over pork chop and serve immediately.

ZONE CHILI

2008-11-17T08:06:00.000-08:00

ZONE CHILI
Ingredients:
18oz ground beef 10% lean [12P]
6oz mozzarella cheese [6P]
3 cup onion (petal) [2C]
2 cup green pepper (chopped)[1C]
2 cup red pepper (chopped)[1C]
4 cup tomato (chopped) [2.5C]
2-12oz cans V8 juice [4C]
3/4 cup canned tomato puree [1.5C]
1-1/2cup black beans [6C]
6 tsp olive oil separate [18F]
chili powder
onion powder
nutmeg
basil
allspice
cinnamon
parsley
cilantro
crushed red pepper
sage
Directions:
Brown ground beef, salt & pepper and some spices in 3 tsp of oil.
Place all other ingredients in crock-pot, except for cheese.
Add 2 cups of water.
Add browned meat.
Add spices to taste. (there is no science to spices, just add as much as you like)
Cook in crock-pot for several hours until hot through out, stirring occasionally.
Divide into 6 serving (2-cup servings) bowls and top each with 1 oz of cheese.
May be frozen/refrigerated for later consumption.

Remark: Makes six 3-block meals, 2 cups each

BEEF STEW AND BISCUITS

2008-11-17T08:03:00.000-08:00

Beef Stew and Biscuits
Ingredients:
1 ZonePerfect Pizza & Bread Mix (we'll use half) [6F, 6C, 6P]
10 oz. lean beef [10P]
1/4 c. whole wheat flour [2C]
1/2 t. salt
1/4 t. pepper
1 T. + 1/3 t. olive oil [10F]
1 1/2 c. chopped onion [1C]
1 c. thick-sliced carrot [1C]
1 c. cubed potatoes [3C]
1 c. green peas [2C]
2 1/2 c. chopped celery [1C]
Directions:
Prepare bread mix according to package directions and bake either as a loaf, or as 8 muffins.
Cut meat into small pieces and dredge in flour seasoned with salt and pepper.
Brown in olive oil in a large heavy skillet.
Sprinkle meat with remaining flour and add onions.
Add boiling water just to cover meat mixture and cook over low heat covered for about 2 hours, stirring occasionally.
To serve, take one slice of the bread (a loaf is eight slices) or one muffin broken in two and place in a bowl.
Cover with one quarter of the stew and serve.

TURKEY COOKIES

2008-11-17T06:19:00.001-08:00

Turkey Cookie Treats

Make a cookie that shouts "kids' table treats," and guess what? No rolling is needed.

Prep Time: 1 hour 15 min

Makes: 2 dozen cookies

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	egg
1	container (12 oz) Betty Crocker® Whipped chocolate frosting
	Candy corn
1	tube (4.25 oz) Betty Crocker® yellow decorating icing
	Miniature candy-coated semisweet chocolate baking bits
1	tube (0.68 oz) Betty Crocker® black decorating gel

1.	Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
2.	Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3.	Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add candy corn for feathers. Pipe yellow icing for beak and feet. Add baking bits for eyes; pipe black gel for center of each eye.

CRANBERRY RELISH MOLD

2008-11-17T05:57:00.000-08:00

CRANBERRY RELISH MOLD

from COOKS.COM

1 lg. can crushed pineapple
2 pkgs. cherry gelatin
3/4 c. sugar
2 c. hot water
1/2 c. 7-Up
2 tbsp. lemon juice
1 lb. ground or chopped raw cranberries
1 orange
1 c. chopped celery
1/2 c. chopped nuts (pecans or walnuts)

Drain pineapple, reserving liquid.
Combine gelatin and sugar, dissolving in hot water.
Add 7-Up, lemon juice, and reserved pineapple juice.
Chill until partially set.
Add pineapple and remaining ingredients.
Turn into a 2 quart mold.
Chill until firm.
Unmold on lettuce.
Makes 12 servings.

STUFFING

2008-11-17T05:43:00.001-08:00

1/2 c butter
1 large chopped onion
3 med celery ribs with leaves , chopped
1 15 oz bag cubed seasoned stuffing
1/4 c chopped fresh parsley
2 1/2 c homemade turkey stock or chicken broth as needed
2 tsp poultry seasoning
Salt and freshly ground black pepper

In a large skillet, melt butter over medium heat.
Add onion and celery till onion is golden, about 10 minutes
Stir often
Scrape veggies and butter into a large bowl.
Add the stuffing and parsley
Stir in enough stock to moisten the stuffing
Season with poultry seasoning
Add salt/pepper to taste

Stuff into the bird or place in buttered baking dish, drizzle with an additional 1/2c stock
Cover and bake 30 minutes at 350 for a side dish.
Yield: 10 cups
** For a crispy top, remove the cover the last 10 min or so

Variation:
Sausage and apple stuffing:
In a large non stick skillet over med heat, cook
1# bulk pork sausage , breaking up the meat with a spoon until cooked through (about 10 min)
Add to bread stuffing along with
1c dried apples (3 oz)

SHRIMP SCAMPI

2008-10-29T04:05:00.000-07:00

SHRIMP SCAMPI

1 1/2 pounds large shrimp (about 16 to 24)

1/3 cup clarified butter

4 tablespoons minced garlic

6 green onions, thinly sliced

1/4 cup dry white wine

2 tablespoons lemon juice, fresh if possible

2 tablespoons chopped fresh parsley

salt and pepper, to taste

Preparation:

Rinse shrimp and set aside.
Heat butter in large skillet over medium heat.
Cook garlic 1 or 2 minutes or until softened but not browned.
Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side.
Do not overcook.
Add chopped parsley and salt and pepper before serving.
Garnish with lemon slices and parsley sprigs if desired.

Makes 8 servings.

CREOLE SEASONING

2008-10-29T04:04:00.000-07:00

CREOLE SEASONING

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

APPLE DUMPLINGS

2008-10-29T03:58:00.000-07:00

APPLE DUMPLINGS

1 16 oz can applesauce
1 Tbsp cinnamon
1 cup Bisquick
1/2 cup brown sugar
1/2 cup white sugar
1 stick butter
1 cup milk

In large casserole dish, melt butter.
Mix Bisquick, milk, white sugar and cinnamon- use hand mixer if desired
Pour into dish and mix with butter
Gently fold in Applesauce.
Sprinkle top with cinnamon and brown sugar
Bake 375 till nicely browned

I've never tried this one.. just looked good to me

APPLE CRISP

2008-10-29T03:50:00.001-07:00

APPLE CRISP

4 cups apple slices, peeled
1 Tbsp lemon juice
1/3 cup flour
1 cup rolled oats uncooked
1/2 cup packed brown sugar
1/2 tsp salt
1 tsp cinnamon
1/3 cup butter

Put apples in shell baking dish and sprinkle with lemon juice.
Combine the dry ingredients, add melted butter, mix till crumbly.
Sprinkle crumb mixture over apples.
Bake 375 degrees for 30 minutes or until apples are tender.
6 servings

COMMUNION BREAD

2008-10-29T03:43:00.000-07:00

COMMUNION BREAD

3 cups flour
1 tsp baking powder
1 cup sugar
pinch salt

Add above ingredients to 1/4 cup softened butter and mix
Make a well in the center of the flour mixture.
In this well, place
1 egg mixed with 3/4cup milk
Blend this together
Roll it out thin
Score before baking 375 degrees for 10 minutes
Should not be browned

Bear Food

2008-10-25T15:32:00.000-07:00

Oh, the memories I have of my Aunt Re serving us Bear Food. I believe the story went that Dave wouldn't eat it unless she called it that.
It's gravy on bread.

We like the roast leftovers in the gravy too.
Though I remember just plain white bread, Mandy likes hers made with toast..
No matter... it's all yummy!!!

ROAST PORK

2008-10-24T14:19:00.000-07:00

Mandy makes the best roasts.. tonite we had pork roast.
About 3# pork roast
an envelope of Onion soup mix
a little bit of water to moisten things.

Place all in the prelined crock pot at 7am.. set to low
Ready by 4pm.. it falls apart and is fabulous!

CHICKEN STEW

2008-10-22T11:44:00.000-07:00

On a cold fall day, nothing beats fresh chicken stew!

About 3 tbsp olive oil in a deep pan/skillet
Add Chicken.. chopped small - cook till tender
Add Onion.. 1 medium... chopped small
When the onion is transparent,
Add fresh carrots.. I like them cut in 1/2 " pieces
When these are tender, add
4-6 coarsely cut potatoes
2 stalks celery chopped coarsely
10-12 fresh mushrooms cut in slices
1 head broccoli- just the tender florets- save the stalk for broccoli cheese soup!
The greens from a large green onion onion ..
1/4" slices of small zucchini and yellow squash
Toss in some fresh parsley

I keep it all moist with chicken broth.. and a few shots of garlic salt.
Ground pepper corns.. just a tad

The gravy for this is just the bouillon with a little corn starch.. you add this when all the veggies are cooked till tender.
Make sure the whole stew is near the boiling point before adding the corn starch/bouillon mix.
It will thicken just enough.

1 cup prepared chicken bouillon
2 tbsp corn starch

The directions aren't exact.. I add as I go.

My Broccoli Cheese Soup

2008-10-13T15:02:00.000-07:00

Broccoli Cheese Soup

1 Large bunch fresh broccoli
1 large Velveeta
1/2 pkg Onion soup mix (dry)
Lots of water
1 stick butter
About 1/2 c flour
2c milk

I coarsely chop the broccoli and put it in a large pot with
lots of water.
Boil this till the broccoli falls apart.

In another large saucepan I melt the butter and add the flour to make a roux.
As it mixes and solidifies, I add the milk a little at a time till it makes a thick sauce.
I really don't measure much.. I adjust the recipe as I need.
Add some of the broccoli water ( maybe a cup at a time) to the above sauce and stir it in well.. then add some more.
I constantly stir it over medium- low heat. You don't want it to boil now.
Add the Velveeta- I chop it into hunks and melt it into the sauce.

Depending on your pot size, pour the remainder of the broccoli and water into the sauce.. or the sauce into the broccoli and water. It makes no difference.
Add the Onion soup mix to the pot.
You can add finely chopped ham or bacon at this point, but it's optional.

Keep the heat low and let the cheese finish melting.. stir often.
If it is too thin, you can mix flour and milk together..and use it to thicken.. or a cornstarch/water mixture will work too.
Just let it cook slowly on low heat and remember to stir it often.

If it gets a skin on it, just mix it in well before serving.. the lumps are expected and really add to the flavors.

Sometimes it sticks to the bottom of the pan if you don't get the heat down fast enough. In this situation, I just pour the soup into the other pot and put the singed pot in cold water to clean up later.

Freezes well.. I nuke the frozen soup for a couple of minutes

Home Made Apple Pie Filling

2008-10-05T11:22:00.000-07:00

In a large pan, mix:
4 1/2 c white sugar
1 c cornstarch
2 tsp ground cinnamon
1/4 tsp ground nutmeg

Add:
2 tsp salt
10 c water

Mix well
Bring to a boil.. cook until thick and bubbly
Remove from heat

Add:
3 Tbsp lemon juice

Put jar lids in boiling water
Peel, core, slice about 6# apples.. tart, crisp ones, no delicious
Pack the sliced apples into hot canning jars, leave 1/2" headspace
Pour hot bubbly syrup over the apples, remove air bubbles with a plastic knife
Quickly place hot lid and ring on jar
Process in hot water bath for 20 minutes/qt or 15 min /pt

MAKE YOUR OWN BAKING MIX

2008-10-03T08:28:00.000-07:00

Baking Mix
8 cups flour
1 1/4 cup non-fat dry milk
1/4 cup baking powder
1 Tbsp. salt
2 cups butter-flavored Crisco

Mix all ingredients together until it looks like cornmeal consistency.
Store in an airtight container.
Makes 12 cups.

To Use for Biscuits:
2 cups baking mix
1/2 cup water
Mix together well.
Drop spoonsful of dough onto a greased baking sheet.
Bake at 350* for about 9-10 minutes.
These biscuits do not get browned. But the flavor is very light and buttery.
Recipe makes about 6 biscuits.

Refrigerated Pie Crust Mix
6 cups flour
1 Tbsp. salt
4 tsp. sugar
2 1/2 cups butter-flavor Crisco
Mix all ingredients togehter until well blended and resembling cornmeal.
Store in an airtight container in the refrigerator. Stores for several months.
Makes enough mix for 3 double-crusted pies.

To Use: For 1 crust
1 1/4 cup mix
2-3 Tbsp. cold water
1/2 tsp. lemon juice
Mix together to make a soft dough.
Roll out and place into pie pan.
Bake according to pie recipe directions.

Family Secret

2008-09-30T10:31:00.000-07:00

This would be a good place to put in the family secret to great beef vegetable soup.. Mom always said it was the Marrow bone she boiled for hours before making the soup.. just a bone, imagine that!

My best pie crust

2008-09-30T10:22:00.000-07:00

It's a great recipe.. Aunt Re gave it to me so many years ago, I couldn't tell you when.. but it's a really flaky and tasty one!

This recipe makes enough for 2 pie crusts for one pie

2c flour
1/2c Wesson oil
1/4 c icy cold water
1 tsp salt

The trick for this perfect crust is to really mix the oil, water and salt well before dumping it into the flour. The liquid mixture should cloud up and get thickish when well blended.
Wesson or olive oil gives the crust its tasty flavor

NEVER FAIL BREAD

2008-09-30T10:04:00.000-07:00

Interestingly, this bread really is "never fail", even if you have never baked bread before.
You will need 2 9x5x3" bread pans

Ingredients:
About 6c flour
2 1/2 tsp salt
2 Tbsp soft butter
1/2 c molasses or honey
1c uncooked rolled oats
2c boiling water
2 pkg active dry yeast
1/3c lukewarm water

Put the rolled oats in a large bowl and pour the boiling water over it.
While this is softening, pour the dry yeast over the warm water.
Meanwhile, add to the oats mixture the salt, molasses OR honey, and the butter.
Stir in the yeast and mix together.
Stir in the first 2c of flour and then the next 2c.
The 2nd 2c flour may be a little difficult to blend, but gradually they will merge.
The last 2c you knead in gradually. This may take 10-15 minutes.
If the dough is still sticky, add a little more flour.
Shape the dough into a mound in the center of the bowl
Cover with a clean dish towel and leave for several hours.
When the dough doubles in size, cut it down with a knife till it's almost original size.
Now.. divide and place dough into 2 well greased bread pans, shaping the dough out to the ends, to entirely cover the bottom of the pans.
Let the dough be fairly level and smooth on top.
Cover and let rise again for 1-2 hours untill a loaf forms.
Bake in oven at 350 about 4" from the bottom of the oven ..for 50 minutes until richly browned.
Remove from pans, cool and slice