Folks, it's been a rough time since I wrote you last. Fell HARD on my kitchen ceramic tile floor and it took me days to recover. One knee still hurts like the dickens.. I'm just lucky I fell forward and not backwards. Forgive me for not writing sooner. This computer chair gives me fits. It's a nice chair so I hate to buy another one before my surgery in case it works fine AFTER my surgery.
It seems that after my surgery, I'll be in the hospital in St. Louis for a full week, then moved next door to a rehab facility for two weeks. SIGH! I HOPE one of the hospitals in Cape can handle the rehab, but if not, it'll be St. Louis, which will be hard on Jim. But what are you going to do?
Enjoy this group of recipes. I hope it won't be so long before the next ones arrive.
{1} Brussels Sprouts with Pecans and Honey, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
https://www.tasteofhome.com/recipes/brussels-sprouts-with-pecans-and-honey/
TOTAL TIME: Prep: 25 minutes.
Bake: 10 minutes.
YIELD: 6 servings.
1/2 cup pecan halves, coarsely chopped
1/4 cup butter
1 tablespoon olive oil
1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons brown sugar
2 tablespoons sherry or unsweetened apple juice
2 tablespoons heavy whipping cream
2 tablespoons honey
Coarsely ground pepper
Preheat oven to 400°. Place pecans in a 10-in. ovenproof skillet.
Bake until lightly browned, stirring occasionally, 5-7 minutes.
Remove and set aside.
In the same pan, heat butter and oil over medium-high heat.
Add Brussels sprouts; cook and stir until crisp-tender, 8-10 minutes.
Stir in the brown sugar, sherry and cream until blended.
Top with pecans; drizzle with honey.
Bake, uncovered, until Brussels sprouts are browned and tender, 8-10 minutes.
Sprinkle with pepper before serving.
######################################
Cheese Pimento Bisque, submitted by Theresa, careese-forever@hotmail.com
2 celery stalks, chopped
1 cup chopped onion
2 Tbsp. vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock or water
1 cup extra sharp grated or chopped cheddar cheese
3 oz cream cheese, cubed
4 oz jar pimiento, chopped
salt and pepper to taste
Sauté celery and onions in vegetable oil, about 10 minutes.
Add potatoes and stock. Simmer until veggies are soft, about 20 minutes.
Remove soup from heat, add cheddar and cream cheeses, allow to sit to soften cheese.
In a blender, puree the soup with half the pimientos. Add salt and pepper.
If soup is too thick, thin with milk, water or vegetable stock. Stir in remaining pimientos.
Reheat, but do not boil.
Serves 4-6
###############################
Autumn Gold Butternut Squash Soup, submitted by Theresa, careese-forever@hotmail.com
Ready In: 35 Minutes: Serves: 6
1 medium butternut squash
1 large onion, chopped
2 teaspoons vegetable oil
1⁄4 teaspoon nutmeg
1⁄4 teaspoon cinnamon
1⁄4 teaspoon thyme
2 bay leaves
1 medium carrot, diced
2 stalks celery, chopped
1 1⁄2 cups water
1 1⁄2 cups tomato soup
1 cup apple juice
1 cup orange juice
salt and pepper
Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
Sauté the chopped onion in the oil with the spices and bay until onion is translucent.
Add the carrot and celery and the squash water.
Cover and simmer until carrots are tender.
Remove bay leaves Puree the veggies and squash, whisk in juices return to a simmer, taste and add salt and pepper.
<><><><><><><><><><><><><><><><><><><><><>
{2} Plantation Bars, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
20 oz almond bark
1 cup Spanish peanuts
1 cup Rice Krispies
1 cup peanut butter
1 tsp. vanilla
Melt bark in double boiler.
Take off heat.
Stir in peanut butter.
Blend well add peanuts and Rice Krispies.
Pour in a 9"x 13" pan in buttered pan.
Chill slightly. Cut in squares.
<><><><><><><><><><><><><><><><><><><><><>
{3} Creamy Scalloped Potatoes, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Yield: Serves 8
INGREDIENTS
3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper
METHOD
Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter.
If you use a casserole dish that is about 9" x 13" (bigger than the one shown) you'll
have more surface area, more of the potatoes will brown, and the cooking time will be faster.
Layer casserole dish with potato slices, cheese, bacon, parsley, chives, Parmesan:
Layer the bottom of the casserole dish with a third of the potato slices.
Sprinkle with salt and pepper. Layer on half of the sliced onions and 1/2 cup of the Swiss cheese.
Layer on half of the bacon, and half of the parsley and chives. Sprinkle with a little Parmesan.
Repeat by layering on a third of the potato slices, sprinkle again with salt and pepper.
Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon,
parsley and chives. Sprinkle with a little Parmesan.
Top the casserole with the remaining potato slices. Add the half and half.
Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
Half-way through baking, top with remaining cheese: Cover the casserole with aluminum foil and bake at 350°F in the oven for one hour.
After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese.
Return to the oven for an additional 30 to 40 minutes.
When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
<><><><><><><><><><><><><><><><><><><><><>
{4} Lemony Harissa Marmalade Sauce/Glaze, submitted by Vicki in Sarasota
Adapted from Martha Stewart's recipe for Roast Chicken w/ Lemony Harissa Glaze……… April 2019
4 scallions, trimmed, coarsely chopped (1/2 cup)
1 tbsp coarsely chopped garlic (2 or 3 cloves)
2 tsp. Lemon zest
1 tbsp lemon juice
1/4 cup coarsely chopped ginger
Put in food processor. Mix to a paste.
ADD and process:
1 cup packed cilantro
3 tbsp EVOO
1 Tbsp harissa
Kosher salt
1/3 cup Meyer Lemon marmalade IF you have it, or try a lemon or orange marmalade
(Martha has this recipe w/ the chicken recipe on her site......I just lifted it out!
I made the Meyer Lemon Marmalade (also there) and the chicken, but my chicken's skin did
not get crispy, but we adored the sauce. Just sayin')
I added more than 1/3 cup of my homemade Meyer lemon marmalade and it was superb!!!
Served w/ shrimp cooked w/ S&P in a tiny bit of oil……and jasmine rice.
And had some homemade Chimichurri sauce………
Dick loved it!!
<><><><><><><><><><><><><><><><><><><><><>
{5} Potato Pudding, submitted by Diane in Bucks County, PA, dsg49@aol.com
1/3 cup potato starch
1/2 tsp baking powder
Salt and pepper to taste
1 large onion, grated
2 large eggs, beaten
1/4 cup milk
1/4 cup butter
3 cups grated potatoes
Butter, melted
Preheat oven to 375 degrees F.
Mix potato starch, baking powder, salt and pepper in a bowl.
Add onion, eggs, milk, butter, and potatoes and mix.
Turn into a well-greased 2-quart casserole.
Dot with melted butter.
Bake for one hour, until top is very brown and crusty.
<><><><><><><><><><><><><><><><><><><><><>
{6} No Bake Italian Cheesecake, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
Ingredients
2 8-oz. bars cream cheese, softened at room temperature
1 1/2 cups heavy cream
1 cup ricotta
2/3 cup powdered sugar
1 Tbsp. lemon zest
2 tsp. pure vanilla extract
2 tsp. ground or freshly grated nutmeg
2 tsp. ground cinnamon
1 store-bought graham cracker crust
1 1/2 cups mini chocolate chips, divided
1 cup crushed cannoli shells, for garnish (optional)
directions
In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment,
beat cream cheese until fluffy.
Add heavy cream and beat until fluffy, then add ricotta and powdered sugar and beat until fluffy.
Stir in lemon zest, vanilla, nutmeg and cinnamon, then fold in 1 cup mini chocolate chips.
Transfer to graham cracker crust.
Top with remaining mini chocolate chips and crushed cannoli shells. Freeze until firm, at least 3 hours.
Let soften 15 minutes before serving, then slice. Keep in the freezer or fridge.
<><><><><><><><><><><><><><><><><><><><><>
{7} A&P Spanish Bar, submitted by Michele Ash in Tampa Bay, mlinnash@gmail.com
I used to love these as a kid - made by Ann Page - or was it Jane Parker?
Got a craving one day and did some searching, combined recipes, tweaked and came up with a pretty close duplicate.
To get as close to the original as possible, you really do need to use shortening in the icing.
1/2 cup shortening
1/2 cup brown sugar
1 egg
3/4 cup molasses
1 cup boiling water
2 1/4 cups sifted all-purpose flour
1 Tbsp. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. allspice
1/2 tsp. nutmeg
3/4 cup raisins
Preheat the oven to 325 degrees.
Cream the shortening, sugar and egg, blend in molasses and add the boiling water.
Sift together the remaining ingredients except the raisins and stir it into the egg mixture,
reserving a little of the flour to coat the raisins. Once coated, fold in the raisins.
Divide the batter equally between two greased and floured loaf pans.
Bake in a 325 degree oven for 30 to 40 minutes, until a toothpick inserted in the center of each cake comes out clean.
Cool the cakes in the pans for 5 minutes, then remove from the pans and cool completely on a wire rack.
Cut each cake in half horizontally and frost the top and middle ONLY with frosting.
Makes 24 servings.
Icing:
4 cups confectioner's sugar
1/2 cup shortening
1/2 cup butter - or margarine (Parkay favored)
1 Tbsp. water
1 tsp. vanilla
Combine all ingredients and beat well.
<><><><><><><><><><><><><><><><><><><><><>
{8} Cheesy Chicken Enchiladas, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: https://www.bettycrocker.com/recipes/cheesy-chicken-enchiladas/ cabfa65a-53ce-4d68-9385-ccb6e4c89230
Comments: By Betty Crocker Kitchens. Stuffed with Monterey jack cheese, shredded chicken, enchilada sauce and our secret ingredient: Progresso™ Traditional Chicken and Cheese Enchilada Soup, these creamy, cheesy chicken enchiladas are a great dish for Mexican night.
Prep 25 Minutes; Total 55 Minutes; Servings 5.
Ingredients
1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup
1 can (10 oz) Old El Paso™ hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inches)
2 medium green onions, thinly sliced
Steps
Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.
On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften.
Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
Sprinkle green onions on top.
Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
Tips From The Betty Crocker Kitchen:
Serve with side toppings like Pico de gallo, salsa, guacamole, avocados, sour cream, lettuce and chopped cilantro.
Often used in southwestern cooking, cilantro adds a cool touch to food that is often spicy.
This herb is fairly strong flavored, so use it in small amounts, adding more as you determine the flavor is good.
Nutrition Facts:
Serving Size: 1 Serving, Calories 490, Calories from Fat 240, Total Fat 27g, 42%,
Saturated Fat 13g 63%, Trans Fat 0g, Cholesterol 105mg 35%, Sodium 1050mg
44%, Potassium 260mg 7%, Total Carbohydrate 29g 10%, Dietary Fiber 3g 13%,
Sugars 3g, Protein 34g.
##################################
Asparagus Stuffed Chicken For Two, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: https://www.lecremedelacrumb.com/asparagus-stuffed-chicken/
Comments: Author Tiffany. Savory lemon and herb seasoned chicken stuffed with tender asparagus and provolone and parmesan cheeses.
Asparagus Stuffed Chicken is incredibly easy to prepare, yet elegant and ready to wow anyone who tries it!
Serves 2
Prep Time 10 Minutes; Cook Time 25 Minutes; Total Time 35 Minutes
Ingredients
4 boneless skinless chicken breasts
1 tablespoon oil
salt and pepper to taste
2 teaspoons dried Italian blend seasoning may sub equal parts dried thyme, basil, oregano, and parsley
1 teaspoon garlic powder
1/2 teaspoon paprika
8 slices provolone cheese
1 pound asparagus, ends trimmed one store bought "bundle" is about enough
2/3 cup shredded parmesan cheese
2 tablespoons butter
1 tablespoon honey
1/2 lemon, thinly sliced
Instructions
Preheat oven to 375 degrees. Use a sharp knife to slice each chicken breasts horizontally to form a pocket - be sure not stop cutting about 1/2 inch from the ends and other side so that you aren't cutting all the way through the chicken breasts.
Rub chicken with oil on both sides, then season with salt and pepper, garlic powder, paprika, and Italian seasoning/dried herbs and use fingertips to rub seasonings into the chicken.
Open the pocket and place two slices of provolone cheese, then 3-4 asparagus stalks, and lastly sprinkle with 1/4th of the parmesan cheese before closing the pocket and using toothpicks to secure the pocket closed.
Melt butter in a large oven-safe skillet over medium-high heat. Once butter is melted, stir in honey. Immediately add chicken to pan, cook for about 2 minutes until browned, then flip and cook another 2 minutes till browned on the other side. Top chicken with lemon slices.
Bake in preheated oven for 15-25 minutes until chicken is cooked through, cheese is melted, and asparagus is tender.
(Time will vary based on the thickness of the chicken breasts you used) Spoon any extra sauce from the pan over chicken and remove toothpicks before serving.
<><><><><><><><><><><><><><><><><><><><><>
{9} Crock Pot Steak Soup, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Delicious Steak Soup for your slow cooker that the whole family will love!
Prep Time: 10 minutes
Cook Time: 8 hours 30 minutes
Total Time: 8 hours 40 minutes
Servings: 6 servings
Ingredients
2.5 lb beef sirloin tip roast cut into cubes
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. canola oil
1 oz package onion soup mix
4 c beef broth
1 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
2 cups uncooked wide egg noodles
Instructions
Mix together your flour, salt and pepper in a large plastic zipping bag.
Add your beef cubes, seal the bag and toss the beef in the flour mixture until well coated.
In a large, deep skillet, heat your oil over medium-high heat and add your coated beef.
Sauté your beef in your skillet until it is brown (about 6 minutes).
Place your browned beef in your crock pot.
Sprinkle your soup mix evenly over your beef.
In a bowl, use a whisk to combine your broth, tomato paste and Worcestershire sauce.
Once combined well, pour over your beef.
Cover and cook on low for 8 hours, until beef is tender.
Add your noodles and cover and cook for 30 more minutes, until the noodles are tender.
############################################
Peanut Butter Squares, submitted by Jodi in Jackson, MO, tigger63755@charter.net
2 Cups Peanut butter
3/4 Cup melted butter
3 and 3/4 Cups Powdered sugar
3/4 Cup brown sugar
3/4 tsp. vanilla
1 (6 oz) package chocolate chips
(I use the milk chocolate ones.)
2 Tbsp. Butter
Combine peanut butter, sugars and melted butter and vanilla mix well.
Press into an ungreased cookie sheet with sides.
Melt chocolate chips with the 2 Tbsp. butter and spread over the peanut butter mixture.
Chill for 2 hours. Cut into squares.
<><><><><><><><><><><><><><><><><><><><><>
{10} Double Chocolate Zucchini Bread, submitted by John in New York
2 cups shredded zucchini, unpeeled and drained
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 100% natural unsweetened cocoa
1 stick butter or 8 tablespoons or 1/2 cup, softened
2 eggs
1/2 cup white granulated sugar
1 teaspoon vanilla extract
2/3 cup sour cream
2/3 cup buttermilk
Shred 2 cups zucchini and set aside. Whisk together flour, baking soda, baking powder, salt and cocoa and set aside.
Cream butter, eggs and sugar with mixer. Add vanilla extract and shredded zucchini and continue mixing.
Add flour mixture, sour cream and buttermilk. Mix well. Spray a 9 x 5 loaf pan and pour in the batter. Make swirl below.
SWIRL FOR BATTER:
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
2/3 cup chocolate chips
2/3 cup chopped nuts (pecans or walnuts)
Whisk together brown sugar and cinnamon and spread over top of bread batter.
Sprinkle chocolate chips and nuts over brown sugar and cut into batter with a knife just until ingredients are wet.
Bake in preheated 350 degree oven for 65 to 70 minutes until the center tests done.
Let cool about 10 minutes and remove from pan.
This can be served plain, sprinkled with powdered sugar or with glaze below drizzled on top.
Makes 1 loaf.
GLAZE:
3/4 cup powdered sugar
3 tablespoons milk, more or less
1/2 teaspoon vanilla extract
Whisk together and drizzle over cooled banana bread.
<><><><><><><><><><><><><><><><><><><><><>
{11} Meatball Onion Bombs, submitted by Claudette in CA
2 yellow onions
1 lb. ground beef
1/4 cup onions, diced
1/4 cup parsley, chopped
1/4 cup mushrooms, chopped
1 Tbsp. brown sugar
1 Tbsp. spicy ketchup
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1/4 cup Panko bread crumbs
1 pack of bacon
1 bottle of BBQ sauce
Preheat oven to 350ºF.
The result will be the perfect addition to your summer party — a bacon meatball onion bomb that is both sweet and savory!
Setting the onion layers aside, mix the ground beef, diced onion, parsley, mushroom, brown sugar, condiments, and bread crumbs in a large mixing bowl by hand.
Place a handful of the meatloaf mixture inside two of the onion layer pieces.
Wrap the onion meatballs in bacon, using three slices per ball.
Secure the bacon with toothpicks to keep it from unraveling during cooking.
Bake in a dish at 350 °F for 40 minutes.
Cover the balls in BBQ sauce and bake for an additional 5 minutes.
<><><><><><><><><><><><><><><><><><><><><>
{12} Apple Pie Tacos, submitted by Angie in Kentucky
4 Apples peeled & sliced
1/2 Cup Sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 Cup Water
Tortilla's (flour) 6″ size
Oil (for frying tortillas)
1/2 cup sugar-cinnamon mixture
Whipped cream
Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently
For 10 minutes or until apples are semi soft.
If needed, thicken sauce using 1 tbsp of cornstarch to 3-4 Tbsp. of water.
Mix into sauce and stir until thickened.
Heat oil on medium heat in a skillet and holding the tortilla folded in half,
place the bottom on tortilla in the oil for a few seconds.
Then lay it on one side until browned and then place other side down until browned.
Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture.
Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little
more of sugar-cinnamon mixture on top.
Let it "set" on an upside down muffin tin.
<><><><><><><><><><><><><><><><><><><><><>
{13} Easy Cheesy Chicken Stromboli, submitted by Pam in Kentucky
1 pound homemade or store-bought pizza dough
2 cups shredded rotisserie chicken
2/3 cup shredded Parmesan cheese, plus more for garnishing
1 cup homemade or store-bought marinara sauce, divided
4 slices fresh mozzarella cheese (You could sub feta; it goes great with chicken)
1/3 cup fresh basil leaves (I would use cilantro)
2 Tablespoons olive oil
Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
Lightly flour your work surface then roll out the pizza dough to a rectangle measuring 11x13 inches.
In a small bowl mix together the shredded chicken with the Parmesan cheese and 1/2 cup of the
marinara sauce. (Reserve the remaining 1/2 cup of marinara sauce for dipping.)
Position the dough so the longer side is closest to you then arrange the chicken mixture in the center of the dough.
Top the chicken with the sliced mozzarella and then the basil leaves.
Beginning 1 inch from the top of the dough, cut 1/2-inch slits from the center of the dough outward toward the edges.
Fold the top portion of the dough over then alternately braid the strips across the center.
Cut off any excess dough then tuck the two end pieces underneath the Stromboli.
Transfer the Stromboli to the baking sheet.
Brush the top of the Stromboli with the olive oil, sprinkle it with additional Parmesan cheese then bake it for 25 to 30 minutes
until it's golden brown and the cheese is melted.
Remove the Stromboli from the oven, transfer it to a rack and let it rest for 10 minutes. Slice and serve.
*** CHEF'S NOTES ~ PIZZA DOUGH WILL ROLL EASIER IF YOU BRING IT
TO ROOM TEMPERATURE FIRST.
WHEN BRAIDING ~ ONCE YOUR FILLING IS COVERED ANY EXTRA
DOUGH CAN BE CUT OFF.
<><><><><><><><><><><><><><><><><><><><><>
{14} New York Cheesecake, submitted by Sam in Colorado
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Generously butter the inside of a 10-inch springform pan.
Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides,
crimping and pleating the foil to make it conform to the pan.
This will help to prevent water seeping into the pan when you put it into the bain-marie.
Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.
Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.
Remove from the water bath and carefully peel the aluminum foil from around the pan.
Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled.
For best flavor and texture, this cheesecake is best chilled overnight.
<><><><><><><><><><><><><><><><><><><><><>
{15} Chicken Parmesan Meatballs, submitted by Harold in New York
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
3 lbs ground chicken
5 ounces shredded Parmesan cheese a little over 1/2 a cup
2 teaspoons Italian seasoning (Recipe below)
1 1/2 teaspoons garlic salt
3 large eggs
1/2 cup coconut flour
Spaghetti Sauce
Cooked pasta
Preheat the oven to 350 degrees.
In a large bowl, combine the chicken, cheese, seasonings and eggs. Mix well.
Add the coconut flour and mix until combined.
Form 1 1/2-2" meatballs and place on a baking sheet that has been sprayed with cooking spray.
Bake at 350 degrees for 25-30 minutes, or until the meatballs are cooked through.
Serve with spaghetti sauce and pasta
Recipe Notes:
I always think meatballs taste the best when they have slow cooked in pasta sauce.
I like to make the meatballs the day before serving.
On the morning you plan to serve these, place them in a slow cooker and cover them with sauce.
Set the slow cooker to low and allow them to simmer all day.
Nutrition Facts:
Amount Per Serving: Calories 372
<><><><><><><><><><><><><><><><><><><><><>
{16} Biscuits and Gravy Skillet, submitted by Nick in Florida
Serves 9 (serving size: 1 biscuit, about 1/2 cup gravy)
1 (1-lb.) package ground pork sausage
1/4 cup (2 oz.) unsalted butter
1/3 cup (about 1.42 oz.) all-purpose flour
3 1/2 cups whole milk
1/4 teaspoons table salt
1/2 teaspoon black pepper
9 frozen Southern-style biscuits (such as Pillsbury Grands®)
Preheat oven to 350°F. Place sausage in a cast-iron skillet over medium.
Cook, stirring often, until sausage crumbles and is no longer pink, about 6 minutes.
Transfer to a plate lined with paper towels to drain. Wipe skillet clean.
Reduce heat to low, and add butter to skillet. Cook until melted.
Whisk in flour until smooth.. Cook, whisking constantly, 1 minute.
Gradually whisk in milk.
Increase heat to medium, and cook, whisking constantly, until thickened and bubbly, 10 to 12 minutes. Stir in cooked sausage, salt, and pepper.
Arrange 8 biscuits in a circle on top of sausage mixture, leaving about 1/2 inch around edge of skillet. Place 1 biscuit in the middle. Bake in preheated oven until biscuits are browned and gravy is bubbly, 20 to 25 minutes. Let stand 10 minutes.
<><><><><><><><><><><><><><><><><><><><><>
{17} Cheesy Chicken Fritters, submitted by Nora in Maine
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients for Chicken Fritters:
1 1/2 lbs chicken breasts (3 large)
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour or cornstarch or potato starch for gluten free
4 oz mozzarella cheese (1 1/3 cups shredded)
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt or to taste
1/8 tsp black pepper
2 Tbsp Extra light olive oil to sauté (or any high heat cooking oil)
Ingredients for Garlic Aioli Dip (Optional)
1/3 cup mayonnaise
1 garlic clove pressed
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl.
Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour,
1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight..
Heat a large non-stick pan over medium heat and add 2 Tbsp oil.
When oil is hot, add the chicken mixture a heaping Tablespoon at a time.
Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side,
then flip and sauté 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through*
Repeat with remaining fritters adding more oil as needed.
To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.
Recipe Notes
*To test for doneness, cut a fritter in half and the chicken should be completely white inside.
If your chicken patty is browning too fast, adjust your heat down.
<><><><><><><><><><><><><><><><><><><><><>
{18} Creamy Garlic Parmesan Chicken, submitted by Muriel, Muriel@wenells.us
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings 4
Source: www.gimmedelicious.com
INGREDIENTS
4 small-medium chicken breasts or 2 large halved
salt and pepper to taste
2 tablespoons olive oil
3-4 cloves garlic minced
1 cup light cream or half & half, or heavy cream
1 tablespoons Italian seasoning or oregano
1/2 cup parmesan cheese grated
1 cup spinach chopped (optional)
my additions:
1/3 cups chopped shallots
2 Tbsp. lemon juice
2 Tbsp. parsley or Basil, I used Basil
2 Tbsp. butter
DIRECTIONS
I morphed two recipes. The other is One Skillet Chicken with Lemon Garlic
Cream Sauce by Little Spice jar.
It turned out delicious. I will leave the instructions for this one below and tell you how I changed this.
I did not make the chicken. Carolle had given me Chicken roulades made with
chicken thighs.
They were delicious. They were cooked.
I put 1 Tbsp. olive oil in pan. Off 1/3 cup shallots, and garlic and sautéed.
Then add cream, lemon juice, parsley or basil, and butter. Add spinach and sautéed just enough to wilt.
Then put the chicken roulades in and covered with the sauce..
Baked at 375 for 10 minutes or so. Till warmed thru. May take 15 minutes. Just check.
I did not use the oregano or Italian seasoning. This is a definite keeper. quick and easy too.
Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan.
Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds.
Add the cream or half and half, Italian seasoning, and parmesan cheese. Stir to combine.
Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
Return chicken to the pan and simmer for another minute then turn off heat.
Spoon sauce over chicken. Serve with pasta or veggies.
<><><><><><><><><><><><><><><><><><><><><>
{19} Crab Rangoon Dip, submitted by Elaine in Texas
2 cups crab meat
16 oz. cream cheese (2 blocks)
1/2 cup sour cream
4 green onions, chopped
1 1/2 tsp. Worcestershire sauce
2 Tbsp powdered sugar
1/2 tsp garlic powder
1/2 tsp lemon juice
First, soften the cream cheese in the microwave for about a minute.
Chop your green onions. Add them and your two cups of crab meat.
Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.
Mix all the ingredients and bake for 30 minutes at 350 degrees.
Serve hot with chips or fried wontons or pork rinds.
<><><><><><><><><><><><><><><><><><><><><>
{20} Jones Family Vermicelli Salad, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
I made this last weekend. Be sure to see my notes at the end of the recipe.
I didn't have the vermicelli in the yellow box so I used thin spaghetti instead, broken into thirds before cooking it.
(a keeper recipe)
Recipe By: The Jones Family Cookbook >Freddie Johnson @ eClix Food BB
Serving Size: 8
Preparation Time :20 minutes
2 boxes vermicelli -- see directions
1 tablespoon salad oil
4 tablespoons salad oil -- for coating pasta
1 tablespoon Accent® -- or MSG; optional
3 tablespoons fresh lime juice -- or lemon juice
1 cup chopped celery
1 medium green bell pepper -- chopped
1 bunch scallions -- all parts sliced
1 large jar pimiento -- drained and chopped
1 1/2 cups mayonnaise -- no subs
1 large can black olives -- drained and chopped
1 10 oz package frozen peas -- not thawed
coarse ground black pepper -- to taste
Beau Monde seasoning -- as desired
garlic powder -- as desired
1/4 cup Catalina salad dressing -- more if needed
Boil vermicelli per package directions in salted water and 1 tablespoon oil.
Don't overcook.
Drain and rinse in cold water. Marinate vermicelli overnight in 4 tablespoons oil,
MSG and lime or lemon juice.
Early the next day, add celery, bell pepper, scallions, pimiento, black olives, mayo and peas.
For seasoning add to taste: black pepper, Beau Monde and garlic powder.
Add Catalina for variety if desired. Refrigerate. Tastier the next day.
May be doubled or tripled.
Makes 8 - 10 servings.
NOTE: I used Accent (as one of my old friends on Prodigy Classic once said,
"If you don't like MSG, don't use it, just don't lecture me about it.") I did use the
Catalina dressing.
Be very careful about adding salt as the MSG and mayo have plenty in them.
NOTES: It's easier to mix this using tongs and a big spoon.
You can lift and combine with the tongs and then stir up from the bottom with the spoon.
Mix the dressing ingredients together before adding to the salad.
I used a good pinch of Beau Monde and a little pinch of garlic powder.
If you don't have Beau Monde, a Spice Islands blend, here's a recipe for a copycat version.
Beau Monde Copycat
1/4 teaspoon sea salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon celery seed
1/2 teaspoon seasoning salt
<><><><><><><><><><><><><><><><><><><><><>
{21} Black Bean and Sweet Potato Enchiladas, submitted by Linda Wright on Long Island, New York, lwright46@hotmail.com
A recipe for Meatless Monday. But you won't miss the meat.
14 oz can whole peeled tomatoes
2 tsp chili powder
1 large onion, chopped
3 tablespoons olive oil
kosher salt and black pepper
4 cloves garlic, chopped
1 15.5 oz can black beans, drained and rinsed
1 medium sweet potato, peeled and coarsely grated
2 tsp dried oregano
2 cups (1/2 lb) cheddar, grated
8 6 inch flour tortillas
2 scallions, thinly sliced and white and green parts separated
2 cups frozen corn
Heat oven to 450F.
Use a blender to puree the tomatoes, chili powder, half the onion, 1 tablespoon of the oil,
1/2 tsp salt, and 1/4 tsp pepper until smooth.
Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat.
Add the remaining onion and half the garlic and cool 2-3 min until softened.
Add the black beans, sweet potato, oregano, and 1/4 tsp each salt and pepper.
Cook, tossing frequently until the sweet potato is tender -- about 4-6 min.
Transfer to a large bowl and let cool. Stir in 1 cup of the cheddar.
Spread 1 cup of the tomato mixture on the bottom of a sprayed 9 x 13 inch pan.
Roll up the bean mixture in the tortillas (about 1/2 cup each) and place rolls seam-side down in the dish.
Top with the remaining tomato sauce and 1 cup of cheddar.
Bake until cheddar is brown and bubbly - about 10-15
Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat.
Add the remaining garlic, the scallion whites and cook, stirring until fragrant -- about 1 minute.
Add the corn and 1/4 tsp each salt and pepper.
Cook, tossing frequently, until tender: about 3-5 minutes.
Sprinkle the enchiladas with the scallion greens and the corn.
<><><><><><><><><><><><><><><><><><><><><>
{22} Processor pie crust, submitted by Judy in Brooksville, Florida, J731I@aol.com
2 1/4 Cups flour
1/4 tsp. salt
1 stick butter
6 tsp. shortening (butter& shortening should be ice cold)
1 Tbsp. cider vinegar 4-6 Tbsp. ice water
Put flour & salt in processor pulse to mix 4-5 times.
Cut butter & shortening in small cubes, pulse about 20 seconds or until coarse crumbs form.
Add vinegar & water 1 Tbsp. at a time.
Remove & form into 2 balls, wrap in plastic wrap & put in refrigerator for an hour, remove 10
minutes before rolling. If dough seems too moist knead in some flour.
<><><><><><><><><><><><><><><><><><><><><>
{23} Pork Fillet with Ginger and Honey, submitted by Laurel in Australia, tomee@ozemail.com.au
Folks, Laurel's country uses metric. Easy cooking conversion chart found here:
http://www.jsward.com/cooking/conversion.shtml
serves 4
500g pork fillet sliced thinly
1 garlic clove crushed
3 cm piece fresh ginger, peeled and finely grated
2 tablespoons sunflower oil (or rice bran oil)
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons sherry
3 teaspoons corn flour (cornstarch)
300g baby green beans, topped and tailed
Place pork, garlic and ginger in a bowl, mix well and set aside for 10 minutes
Heat oil in a heavy based wok or large frying pan over high heat.
Add pork in batches and stir fry 2-3 minutes or until 'just' browned
Mix together lemon juice, honey, soy sauce, sherry and corn flour in a jug.
Add to wok and bring to the boil.
Stir in green beans and cook for a further 1-2 minutes or until beans are cooked
and sauce is thick and glossy. Serve immediate with fragrant rice.
<><><><><><><><><><><><><><><><><><><><><>
{24} Greek-Style Halibut, submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
1 can tomatoes, drained and coarsely chopped
1 onion, chopped
2 lemons with rind, seeded and chopped
2-4 cloves garlic, chopped
1/4 cup olive oil
1 Tbsp. chopped fresh oregano, or 1 tsp dried
Salt and freshly ground pepper to taste
4-6 halibut steaks, about 1/2 lb each
1 cup dry white wine
Combine the tomatoes, onion, lemons, garlic, olive oil, oregano,
salt, and pepper in a bowl, tossing to combine. This mixture can
be made up to 3 hours in advance. Place the halibut steaks in
a lightly oiled baking pan and spread the tomato mixture over
them. Pour the wine into the pan and bake in a preheated 400F
oven until the fish is firm and opaque in the center, about
20 minutes. Transfer to a serving platter or individual serving plates
and spoon the pan juices over the fish.
Serves 4 to 6.
from_the_kitchen-subscribe@yahoogroups.com
recipes_sharing-subscribe@yahoogroups..com
Posted by: "Jodi Thompson" <tigger63755@charter.net>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment