This should do for both the 5th recipe AND BONUS! LOL
I'm off to beauty shop, then work. It got up to 77º here yesterday and FINALLY got sunny late. More of the same today. Have a great weekend. See you Monday.
Jodi
October 30th Recipe Round Robin 2017
If you have any questions, contact Theresa at careese-forever@hotmail.com
{1} Low Carb Pumpkin Cheesecake Mousse, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
http://www.sugarfreemom.com/recipes/low-carb-pumpkin-cheesecake-mousse/
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
16 ounces cream cheese room temp
15 ounce canned pumpkin not pumpkin pie filling
2 cups heavy cream
1/4 tsp salt
2 teaspoons pumpkin pie spice or use cinnamon, ginger, nutmeg, cloves
1-2 teaspoons Pumpkin Spice liquid Stevia or Vanilla Stevia to taste
1 teaspoon vanilla extract
Optional toppings: Sukrin Gold Brown Sugar Substitute
In a Kitchen Aid or stand mixer blend cream cheese and pumpkin until smooth.
Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
Taste and adjust sweetener to your liking if needed.
Pipe into serving glasses and top with cacao nibs or brown sugar sub like Sukrin if desired. Best if Chilled about an hour to set and thicken but still fantastic
to enjoy immediately. Keep refrigerated until ready to serve.
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Low Carb Chocolate Coffee Truffles, submitted by Theresa, careese-forever@hotmail.com
http://mymontanakitchen.com/2017/02/13/chocolate-coffee-truffles-thm-s-low-carb-sugar-free/
4 Ounces Cream Cheese, Softened
4 Tablespoons sweetener of choice
1 Cup Lily's Chocolate Chips, melted
4 Tablespoons Brewed Coffee
For the Coating:
2 Tablespoons sweetener of choice
1 Tablespoon Cocoa Powder
In a medium bowl, beat softened cream cheese.
Add sweetener and melted chocolate chips and beat well.
Add coffee and mix again.
Place in refrigerator for 30 minutes to 1 hour to chill.
Remove from refrigerator and scoop into small balls using a Small Cookie Scoop.
For the Topping
Mix sweetener and cocoa powder together with a fork to remove any lumps.
Roll truffles in mixture and keep in refrigerator.
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Pecan Pie Bites, submitted by Theresa, careese-forever@hotmail.com
Found this recipe on Facebook
3 Tbsp butter
1/2 cup erythritol or equivalent sweetener
1 cup Lakanto maple monk fruit syrup (or other sugar-free syrup)
1 cup chopped pecans
1/2 tsp sea salt
3 eggs
1/4 tsp grated nutmeg
1/4 tsp cinnamon
1/2 cup pecan halves
Combine ingredients in a bowl and mix, leaving out the pecan halves.
Pour into 12 silicone muffin cups and garnish with the pecans.
Bake at 375 for 50 minutes... seriously good.
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Pumpkin Waffles, submitted by Theresa, careese-forever@hotmail.com
[found this recipe on Facebook]
2 Tbsp Almond Flour
2 Eggs
2 Tbsp melted butter
1/3 cup Organic Canned Pumpkin
1/3 cup Heavy whipping cream
1/2 tsp baking powder
1/4 tap vanilla
1 tsp cinnamon
1/4 teaspoon nutmeg
Mix above ingredients in a shaker bottle and pour onto greased waffle iron.
We ended up putting them into muffin molds too!
375 for about 15-20 till they were golden!
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{2} Honey Chicken Kabobs, submitted by Sally in Idaho, grandmasal@gmail.com
Serves 6
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 tsp pepper
8 boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic
5 small onions, cut into 2-inch pieces
2-3 bell peppers, any color, cut into 2-inch pieces
6 skewers - that have been soaked in cold water
In a large bowl, whisk together oil, honey, soy sauce, and pepper.
Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking.
Place the chicken, garlic, onions and peppers in the bowl and marinate in the refrigerator at least 2 hours, the longer the better.
Preheat the grill for high heat. Drain marinade from chicken and vegetables and discard marinade.
Thread chicken and vegetables alternately onto skewers; lightly oil the grill grate.
Place skewers on grill. Cook 12-15 minutes until chicken juices run clear.
Turn and brush with marinade frequently.
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{3} Cold Brew Jamaica [Hibiscus Iced Tea], submitted by Muriel, Muriel@wenells.us
Recipe By: My sister gave to me, Carolle makes one similar
Yield: 1 quart
Ingredients:
15 grams dried hibiscus flowers, A little over 1/4 cup
1 cinnamon stick, or 1 Tbsp. cinnamon chips
4 cups cold water
to taste Stevia, honey, or simple syrup
lime wedges, optional for serving
Directions:
Place the hibiscus and cinnamon stick in a large jar or bowl.
Add water. Cover and refrigerate overnight (8 to 12 hours).
Add sweetener to taste.
Strain out the solids and serve over ice with a squeeze of lime, if desired.
Store the brewed Jamaica covered in the refrigerator for up to one week.
I let this sit in a large mason jar overnight. Store it that way too - it will stain things.
I use a simple syrup. 1 cup sugar, 1 c water brought to a boil to sweeten after I pour it
over ice in a glass. I've never tried the lime. My favorite is with ginger syrup that I make.
YUM.
I don't have Carolle's recipe. But she brews hers hot and puts ginger root in it while it steeps.
Then adds sugar. I tried it hot in my instant pot.
I find no difference between the cold and hot brewed, so I just put it on my counter overnight.
Love it.
The health benefits of hibiscus tea include relief from high blood pressure and high cholesterol, as well as
digestive system, immune system, and inflammatory problems.
It helps to cure liver disease and reduces the risk of cancer.
It can also speed up the metabolism and help in healthy, gradual weight loss.
I bought my hibiscus flowers dried at a Mexican bakery/store in Crystal.
About $5 for a large bag.
Carolle says any African grocery carries it too.
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{4} Cream Cheese Pesto Pasta, submitted by Linda on Long Island, NY
2 cups dry tortellini or other pasta
6 tablespoon cream cheese
3-4 tablespoons pesto sauce
Cook pasta according to package directions. Drain, but reserve about 1/2 cup of water.
Whisk cream cheese with pesto in a bowl and about 6 tbsp water until creamy.
Add to pasta and serve with a sprinkle of chopped parsley, roasted sunflower seeds and
grated Parmesan cheese.
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{5} Spiced Peaches and or Pears, submitted by Vicki in Sarasota
1 large can peaches, halved, and drained but save the juice
Whole cloves
1/2 cup vinegar
1 3" stick cinnamon 1/2 cup sugar
1 cup reserved peach juice
Stud peach halves w/ 3 or 4 cloves.
Simmer with rest of ingredients for 3 or 4 minutes.
Cool and serve.
You can do this w/ pear halves as much.
Also try putting a whole can of pear halves and its syrup into a sauce pan, stud the pears w/ cloves, add a 3" cinnamon stick and a strip of lemon peel.
Simmer 5 minutes and drain. Serve hot.
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{6} Hawaiian Dinner Rolls, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Read comments for info about the amount of flour called for.
Altitude might be a factor also and I'm not a bread maker.
I did note that it says BREAD FLOUR!
http://www.tasteofhome.com/recipes/hawaiian-dinner-rolls
TOTAL TIME: Prep: 35 minutes + rising
Bake: 15 minutes.
Yield: 15 servings
Ingredients
1 can (8 ounces) crushed pineapple, undrained
1/4 cup warm pineapple juice (70° to 80°)
1/4 cup water (70° to 80°)
1 large egg
1/4 cup butter, cubed
1/4 cup nonfat dry milk powder
1 tablespoon sugar
1-1/2 teaspoons salt
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
3/4 cup sweetened shredded coconut
Directions
In bread machine pan, place the first 10 ingredients in order suggested by manufacturer.
Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add coconut.
When cycle is complete, turn dough onto a lightly floured surface.
Cover with plastic wrap; let rest for 10 minutes. Divide into 15 portions; roll each into a ball.
Place in a greased 13 x 9-in. baking pan.
Cover and let rise in a warm place for 45 minutes or until doubled.
Bake at 375° for 15-20 minutes or until golden brown.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Nutritional Facts: 1 each: 165 calories, 5g fat (3g saturated fat), 23mg cholesterol, 294mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 5g protein.
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Pineapple Curry Chicken, submitted by Jodi in Jackson, MO, tigger63755@charter.net
TOTAL TIME: Prep: 25 minutes.
Cook: 6 hours
Yield: 6 servings
Ingredients
2 cans (8 ounces each) unsweetened pineapple chunks, undrained
6 bone-in chicken breast halves, skin removed (12 ounces each)
1 can (15 ounces) garbanzo beans, rinsed and drained
1 large onion, cut into 1-inch pieces
1 cup julienned carrots
1 medium sweet red pepper, cut into strips
1/2 cup light coconut milk
2 tablespoons cornstarch
2 tablespoons sugar
3 teaspoons curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lime juice
1/2 teaspoon crushed red pepper flakes
Hot cooked rice
1/3 cup minced fresh basil
Toasted sweetened shredded coconut, optional
Directions
Drain pineapple, reserving 3/4 cup juice.
Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker.
In a small bowl, combine coconut milk and cornstarch until smooth.
Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper
flakes and reserved juice; pour over chicken.
Cover and cook on low for 6-8 hours or until chicken is tender.
Serve with rice; sprinkle with basil and, if desired, coconut.
Nutritional Facts: 1 serving (calculated without rice and coconut): 470 calories,
9g fat (3g saturated fat), 152mg cholesterol, 641mg sodium, 34g carbohydrate
(17g sugars, 5g fiber), 59g protein.
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{7} Pork Chops Stuffed with Smoked Gouda & Bacon For Two, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Prep 15 minutes, Cook, 20 minutes Ready In 35 minutes,
Serves 2
Ingredients
2 ounces smoked Gouda cheese, shredded
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley
1/8 teaspoon ground black pepper
2 (2 1/4 inch thick) center-cut, bone-in pork chops
1 teaspoon olive oil
1/4 teaspoon salt
ground black pepper
Directions
Preheat an outdoor grill for medium heat.
In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
Lay the chop flat on cutting board, and with a sharp knife held parallel to the board,
cut a pocket into the pork, going all the way to the bone, but leaving the sides intact.
Stuff cheese mixture into pocket, and close with a wooden toothpick.
Brush meat with oil, and season with salt and more black pepper.
Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done.
Careful not to overcook!
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White Pillars Bed and Breakfast Pumpkin Crunch, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Yield: 12 servings.
Ingredients
2 cups cooked and mashed pumpkin
12 ounces evaporated milk
3 eggs, lightly beaten
1 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 yellow butter cake mix
1 cup quick cooking oats or 1 cup chopped nuts
2 sticks butter, melted
Directions
Preheat oven to 350°. Mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice,
and salt together. Pour into buttered 13"x9"x2" cake pan.
Sprinkle dry cake mix and oats or nuts over top. Pour melted butter over top of mixture.
Bake for 50 to 60 minutes.
Serve warm with whipped topping, if desired.
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{8} Farmer's Casserole, submitted by Deb in Canada
3 cups frozen hash browns
3⁄4 cup shredded Monterey jack pepper cheese
1 cup cubed cooked ham
1⁄4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1⁄4 teaspoon black pepper
1⁄2 teaspoon salt
Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.
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{9} Grands!® Chicken Pot Pie Puffs, submitted by John in New York
2 cups Green Giant® frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round.
Place 1 round in each of 8 greased regular-size muffin cups.
Firmly press in bottom and up side, forming 3/4-inch rim.
Spoon a generous 1/3 cup chicken mixture into each.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.
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{10} Taco Cornbread Casserole, submitted by Pam in Kentucky
1 package corn bread/muffin mix (I use Trader Joe's , or Jiffy mix. Martha White is good too-!)
3 cups cooked taco seasoned meat
1 cup (8 oz) sour cream, light
1 cup Colby jack, cheddar or Mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
In a large bowl, prepare cornbread mix based on instructions on the box.
Spread into an 8 x 8" pan sprayed with cooking spray.
Bake at 350 for 20 minutes.
Remove cornbread from oven and spread meat over corn bread.
Combine sour cream, 3/4 cup cheese and onion.
Spread over meat mixture.
Bake for 15 minutes longer or until heated through and cheese is melted.
Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
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{11} Peanut Butter Crunch Cake, submitted by Angie in Kentucky
1 (18 1/4 ounce) package yellow cake mix
1 cup peanut butter
1/2 cup brown sugar...
1 cup water
3 eggs
1/4 cup vegetable oil
3/4 cup semi-sweet chocolate chips, divided
3/4 cup peanut butter chips, divided
1/2 cup chopped peanuts
Add cake mix, peanut butter, and brown sugar to a mixing bowl.
Beat on low speed until crumbly.
Set aside 1/2 cup crumb mixture.
Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
Beat on high speed for 2 minutes.
Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
Pour batter into a greased 13 x 9 inch baking dish.
Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
Cool completely.
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{12} Mountain Dew Apple Dumplings, submitted by Claudette in CA
2 granny smith apples
2 cans crescent rolls
1 cup butter
1 cup sugar
1 teaspoon vanilla extract
cinnamon, to sprinkle
1 can Mountain Dew
Peel and core apples. Cut apples into 8 slices each.
Roll each slice into a crescent roll.
Place in a 9 × 13 lightly buttered pan.
Melt butter, then add sugar, and barely stir.
Add vanilla, stir, and pour over apples.
Then pour the Mountain Dew around the edges of the pan.
Sprinkle with cinnamon and bake at 350 degrees F for 40 minutes.
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{13} Skinny Chunky Monkey Cookies, submitted by Sam in Colorado
(Makes 30 cookies)
3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients.
Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.
Cool completely, then place cookies in a freezer bag.
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{14} Pork Chops Casserole, submitted by Harold in New York
4 boneless pork chops
1 (10 1/2 ounce) cans Campbell's cream of mushroom soup...
sliced onion
potato, sliced 1/4-1/2 inch thick
Layer potatoes onion and pork chops.
add soup (add no water or milk).
Cover and bake 350 for 45 minutes to an hour.
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{15} Pineapple Cobbler, submitted by Judy in Brooksville, Florida, J731I@aol.com
1 cup sugar
1/3 Cup biscuit/baking mix
1 tsp. grated lemon peel
4 Cups FRESH pineapple cubes
Topping:
3/4 cup baking mix
2/3 Cup sugar
1 egg beaten
1/4 cup butter, melted.
In large bowl, combine sugar, biscuit mix, and lemon peel, stir in pineapple chunks.
Pour into a greased 9" baking dish.
Combine baking mix, sugar & egg, sprinkle over pineapple mixture.
Drizzle with the melted butter. Bake at 350 for 40-45 minutes.
Serve warm with ice cream. We love it plain.
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{16} Pumpkin Loaf, submitted by Betty Richling, lrischling@hotmail.com
Mix together:
1/2 cup plus 1 Tbsp shortening
2 Tbsp brown sugar
1 1/2 cups sugar
Add 2 eggs, beaten
Combine and add to above:
1 cup pumpkin
3/4 cup milk
3/4 tsp baking soda
Sift together and blend with pumpkin mixture--Do not let set
1/2 tsp salt
2 1/4 cups flour
3/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp allspice
3/4 tsp nutmeg
1/4 tsp ginger
Mix in and beat well:
1/2 cup chopped walnuts
1/2 cup raisins
Pour into 2 well-greased 5" x 9" pans and bake in preheated 350o oven for 50 minutes.
Cool before cutting. This recipe can be doubled.
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{17} Crockpot Ham & Potato Corn Chowder, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
Ingredients
1 (1.5 lb) potatoes diced
1 small onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
1 tsp dried thyme
8 oz ham, diced
1 (15.25 oz) can corn (undrained)
1 (32 oz) container chicken broth
2 cups milk
1-2 cups instant mashed potato flakes
salt and pepper, to taste
Instructions
Dice Little Potatoes, onion, carrots and celery.
Place diced veggies into crock pot (slow cooker) along with minced garlic, diced ham, dried thyme, can of corn and chicken broth.
Cover and cook on low for 8-10 hours.
Then pour in two cups of milk.
Depending on how thick you like your chowder, add 1-2 cups of instant mashed potato flakes. Start with one cup, stir, cover with a lid and let sit for 5 minutes.
If it's not thick enough for you, slowly add in a little more.
No more than two cups because it will thicken the longer it cooks.
Allow the chowder to cook for an additional 20 minutes on low.
Give it a taste and season with salt and pepper, to taste.
Recipe Notes
Optional: Top each serving with shredded cheddar, cooked & crumbled bacon and sliced green onion
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{18} Ivy's Meatloaf, submitted by Diane in Bucks County, PA, dsg49@aol.com
1 1/2 lbs ground beef
1 large egg
1 cup oatmeal
1 tsp minced garlic
8 oz tomato sauce
1/2 small onion, chopped fine
Preheat oven to 350 degrees F. Combine all ingredients in a large bowl and mix all together thoroughly.
Bounce the bowl once or twice to eliminate air pockets in the meat mixture.
Put the mixture in a loaf or roaster pan and shape. Bake for 90 minutes.
Allow to set for 15 minutes before slicing.
Serves 8-10
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{19} Jo's Easy Tiramisu, submitted by Rosemarie Carneal in rural Kansas City, rmcdlc11@gmail.com
Recipe courtesy of Jo Cismaru
3 egg yolks
1/4 Cup sugar
1 tsp. vanilla extract
1 lb. mascarpone cheese (can usually be found by ricotta cheese in supermarkets)
24 lady finger cookies
2 Cups brewed coffee (I found that 1 C is plenty)
1/4 Cup rum
1 Tbsp cocoa powder
2 Cups Cool Whip (optional)
3/4 Cup white chocolate shavings (optional)
Beat the egg yolks with the sugar and vanilla extract with your mixer on medium high speed until almost white and thick - could take 8-10 minutes
Add the mascarpone and beat until everything is well combined Mixture should be quite thick - set aside
In a shallow plate combine the coffee and rum together
Dip the ladyfingers in the coffee mixture one at a time and arrange 12 of them in the bottom of an 8 x 8 inch baking pan. You don't have to soak them in the coffee for a long time - if you do, tiramisu will be soggy and won't cut well
Just briefly dip them on both sides, no longer than a second.
Spread half the cheese mixture over the ladyfingers
Repeat with remaining ladyfingers and cheese mixture
Cover this and refrigerate it for at least 3 hours - overnight works best!
Spread top with Cool Whip anytime after the 3 hours
Refrigerate until ready to serve
Dust top with a heavy layer of cocoa powder and top with white chocolate shavings
Leftovers?
Cover with plastic wrap or put in an airtight container
for up to 2 days.
Longer than that will result in the tiramisu becoming mushy
However, the tiramisu is better the second day
And even if it does get mushy, it is still heavenly
Yummmmmmmmmmmm..............
Questions? E mail me at rmcdlc11@gmail.com
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{20} Steak Deluxe, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
2 1/2 lbs beef round steak
salt and pepper
garlic salt
10 strips of bacon
2 large sliced onions
4 sliced medium potatoes
5 sliced carrots
Cut the meat against grain in 1 inch strips.
Cover the bottom of electric skillet with bacon
slices.
Place meat and remaining ingredients over bacon.
Cover and cook in the skillet at 420 for 4 minutes. Add 1 cup of water.
Simmer and cook for 45 min. Leave cover on while cooking.
Yield: 8 servings
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{21} Oven Chicken Salad, submitted by Laurel in Australia, tomee@ozemail.com.au
This recipe is an 'oldie'.. nonetheless.. still remains a favorite.. hope you too enjoy this one.
The 'cheese' (together with the crushed potato chips)' is for some but perhaps not others?
Oven Chicken Salad
Serves 4
2 cups chopped chicken
2 cups chopped celery
1/2 cup chopped/flaked (or slivered) almonds
1/2 teaspoon salt
2 teaspoons grated onion
1 cup mayonnaise
2 tablespoons lemon juice
Assemble all ingredients and sprinkle with crushed potato crisps. (Chips)
Bake until 'bubbly' in a 450ºF ( about 220ºC) oven – for about 10-15 minutes.
You can also add some grated cheese together with crisps.
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{22} Quick Pasta with Egg and Cheese Sauce, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
Yield: 4 servings
2-3 eggs
1/2 cup Parmesan cheese -- shredded or Romano
1/4 cup sour cream
1 pound pasta, cooked per package directions -- or your choice or egg noodles *
fresh herbs -- to taste (optional) *
salt and freshly ground pepper -- to taste. I used garlic salt.
Combine the eggs, cheese, sour cream salt and pepper and optional herbs in a small bowl and stir with a fork to combine.
Drain the noodles and return to the pot immediately.
Add the egg mixture and toss to combine. The heat from the noodles will cook the eggs.
* Notes: I used 3 eggs, extra wide egg noodles, garlic salt and about 1 Tbsp. of fresh oregano.
I only used 8 oz of noodles but a full recipe of sauce.
I think 16 oz would be too much.
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{23} Avocado toast (w/pico), submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
Smash up an overripe avocado.
Add 2 teaspoons of pico de gallo and
take one strip of bacon, cut into tiny (1/4") cubes and fried
1 teaspoon of bacon drippings.
Sometimes I add chopped green onion if available.
Serve on two slices of toast.
Recipe for pico de gallo
1 cup coarsely chopped tomato
1/4 cup coarsely chopped onion
1 tablespoon fresh cilantro chopped
2 or 3 fresh Serrano peppers-minced (optional)
1/2 teaspoon salt
Mix well - best eaten on the same day it is made but
can be refrigerated for a couple of days.
Also goes well on cooked fish and ham dishes.
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{24} Polenta Pie, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
Crust:
1 1/2 cups coarse cornmeal
1 teaspoon salt
1 1/2 cups cold water
2 cups boiling water (in a saucepan)
A little olive oil
Filling:
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 cup thinly sliced bell pepper
10 mushrooms, sliced
1 small zucchini, thinly sliced
5 to 6 medium cloves garlic, thinly sliced
2 teaspoons dried (or 2 tablespoons minced fresh) basil
1/2 teaspoon dried oregano
Freshly ground black pepper
1/4 pound mozzarella, grated
2 small (or 1 medium-sized) ripe tomato, sliced
Combine cornmeal, salt, and cold water in a small bowl. Have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. Cook about 10 minutes over low heat, stirring frequently, It will get very thick. Remove from heat, and let cool until able to handle.
Preheat the oven to 375F. Oil a 10-inch pie pan. Add the polenta, and use a rubber spatula and/or wet hands to form it into a smooth, thick crust over the bottom and sides of the pan. Brush the surface with olive oil, and bake uncovered for 45 minutes.
While the crust bakes, heat 1 tablespoon olive oil in a medium-sized skillet. Add the onion, and sauté for 5 to 8 minutes, or until it begins to soften. Add the bell pepper, mushrooms and zucchini, and sauté until everything is tender, but not too soft.
(Use your own judgment. There are no rules!) Stir in the garlic, herbs, and some black pepper, and sauté just a few minutes more.
Turn up the oven to broiling temperature. Sprinkle half the
cheese onto the bottom of the baked crust (OK if the crust is
still hot), and add the tomato slices. Spread the sautéed mixture over the tomatoes, and sprinkle the remaining cheese on top.
Broil until brown (about 5 minutes) and serve hot.
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{25} Amish Six Layer Dinner, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net
Make an old-fashioned casserole with six layers of delicious flavor with this simple casserole recipe. This is one of the best easy casserole recipes out there. Treat friends and family to this great
Cooking Time: 2 hours
Ingredients
2 cup raw hamburger
2 cup raw potatoes, sliced
2 cup celery, chopped
1/2 cup onions, diced
2 teaspoon salt or less
1/4 teaspoon pepper
1 cup green pepper, diced
2 cup canned tomatoes
1 medium onion, thinly sliced (optional)
Instructions
Grease a casserole dish. Sprinkle each layer with salt and pepper before adding the next layer.
Place potatoes in the bottom of the casserole.
Add the layer of celery. Add the layer of hamburger
Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture.
Bake for 2 hours at 350 degrees F.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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