Sorry so late at night. I had a meeting today, then Jim took me to Cape to Wal Mart, Aldi's, The post office which couldn't help me, so then to a mailing service to package some huge items to send to a couple of my sister's kids. Long day and night.
If you have any questions about errors in recipes, please write Theresa. She knows how to reach these contributors.
From: Theresa Richard careese-forever@hotmail.com
{1} Spaghetti Squash Au Gratin, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese
Cut the spaghetti squash in half and remove the seeds.
Place in a covered dish with a ¼ inch of water and microwave
for 10 -12 minutes. In a medium sized skillet over medium heat,
add the butter, onions, red pepper and thyme and cook until the
onions are slightly brown in color. Salt and pepper to taste.
Using a fork, scrape the insides of the squash and transfer to a small
bowl.
Combine the squash, onions, sour cream and half the cheese together
and mix well. Transfer the mixture to a buttered baking dish and top
with remaining cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top..
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Turtle Fluff, submitted by Theresa, careese-forever@hotmail.com
https://www.mrfood.com/Misc-Desserts/Turtle-Fluff
1 (3.9-ounce) package instant chocolate pudding and pie filling
1 cup milk
1 (8-ounce) container frozen whipped topping, thawed
1/2 cup semisweet chocolate chips
1 cup chopped pecans
1/4 cup caramel sauce
In a large bowl, whisk pudding mix and milk until thickened.
Fold in whipped topping, chocolate chips, and pecans.
Serve or chill until ready to serve. Drizzle with caramel sauce just before serving.
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Mocha Frozen Fusion Lite, submitted by Theresa, careese-forever@hotmail.com
1 cup Strong Coffee (can use decaf if you want)
3/4 cup fat free milk (can use 40 calorie almond milk)
2 TBSP Lite Chocolate syrup (45 calories)
1 cup ice
Put all ingredients in Blender
Pulse until blended.
Use a clear glass for serving. Lightly drizzle about 2 tsp or less of chocolate syrup around
the inside of glass, gently pour blended liquid into the center of the glass. Enjoy!
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{2} KAPOSZTALEVES -- Sauerkraut Soup, submitted by Rosemarie in rural Kansas City
1 1/2 lb sauerkraut - the refrigerated kind
3 onions, sliced
1 Cup white wine
6 cans beef broth
1 lb ground beef
3/4 tsp. sugar
Freshly ground pepper
3 Tbsp. chopped parsley
8 Tbsp. sour cream
Bring sauerkraut, onions, wine and broth to a boil in a large soup pot
Make small meatballs with the ground beef - brown if desired or can be added as is
Add to soup and cook 10-15 minutes.
Season with sugar and pepper, simmer for 45 minutes.
Serve garnished with a good dollop of sour cream and parsley.
Simple but really yummy on a cold winter day
ENJOY!
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{3} Chicken Breasts With Mushrooms, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: https://www.cdkitchen.com/recipes/recs/567/Chicken-Breasts-With-Mushrooms85285.shtml
Comments: If you find yourself in a chicken rut, break out of it with this simple yet outstanding recipe. A herby mushroom sauce is what sets this dish apart..
Yield: 4 servings
Ready In: 30-60 minutes
Ingredients:
1/2 pound mushrooms, cleaned and stems trimmed
2 tablespoons olive oil
salt, to taste
3 cloves garlic (to taste), minced or pressed
1/2 teaspoon crumbled dried rosemary
1/4 teaspoon dried thyme
1/2 cup dry white wine
1 1/2 cup chicken or vegetable broth, or more as needed
freshly ground black pepper, to taste
4 skinless boneless, chicken breast halves
Chopped fresh parsley, rosemary or thyme leaves for garnish
Directions:
Make the mushroom topping: Slice the mushrooms, or, if they're small, quarter them.
Heat 1 tablespoon of the olive oil in the skillet over medium heat.
Add the mushrooms and about 1/4 teaspoon of the salt. In a couple of minutes, they'll be sizzling and moist.
They're releasing their own water, which will mostly evaporate.
When most of the liquid has evaporated, add the garlic, rosemary, and thyme.
Stir together for about half a minute, until you smell the garlic cooking.
Add the wine and cook, stirring, until most of the wine has evaporated.
Add 1-1/4 cups of the broth, reduce the heat and simmer for 10 minutes, stirring occasionally.
Taste. Is there enough flavor? Add more salt or garlic if not. Grind in some pepper and toss.
The mushrooms shouldn't be glazed and the mixture shouldn't be watery; cook a few more minutes if it is.
On the other hand, if it seems dry, add more broth. Keep warm while you cook the chicken breasts.
To pan-cook the chicken: Toss the chicken breasts with the remaining tablespoon of oil.
Heat the grill pan or the skillet you used to cook the mushrooms after cleaning it and drying it over medium-high heat.
Drop a bit of water into the pan; if it sizzles away at once, the skillet is hot enough.
Add the chicken breasts to the pan. Cook until golden, 3-5 minutes per side.
Check one breast to make sure that it is cooked all the way through (it should no longer be pink in the middle).
Remove from the heat and transfer to plates or a platter.
Spoon on the mushroom mixture, sprinkle with the parsley or other herbs, and serve.
Nutrition: per serving: 361 calories, 21g fat, 4g carbohydrates, 33g protein.
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Three Cheese Crab and Artichoke Dip, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att..net
Source: https://www.tasteofhome.com/recipes/three-cheese-crab-artichoke-dip/print/
Comments: "This is my absolute favorite go-to recipe for parties, potlucks and family events. Have plenty of bread and veggies for dipping or people will eat it up with a spoon. —Jasmin Baron, Livonia, New York"
Total Time: Prep: 25 Minutes. Bake: 20 Minutes. Yield: 24 Servings (1/4 Cup Each)
Ingredients
2 cups (16 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
2 cups shredded Monterey Jack cheese, divided
2 cups shredded sharp white cheddar cheese, divided
8 ounces fresh or frozen crabmeat, thawed
1-1/4 cups finely chopped green onions, divided
Assorted fresh vegetables and toasted baguette slices
Directions
Preheat oven to 375°. In a large bowl, mix first seven ingredients.
Stir in artichokes, 1-1/2 cups Jack cheese, 1-1/2 cups cheddar cheese, crab and 3/4 cup green onions.
Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheeses.
Bake, uncovered, until edges are golden brown, 20-25 minutes. Sprinkle with remaining green onions..
Serve warm with vegetables and toasted baguette.
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{4} Old German Date Cake, submitted by Jodi in Jackson, MO, tigger63755@charter.net
From Susan McClanahan local food editor.
This recipe was also my grandmother's and mom made these every winter.
I absolutely love it.
It keeps very well, wrapped tightly in the refrigerator and makes nice gifts for friends at Christmas.
Mom always wrapped them in plastic wrap then tied them up with red and green curly ribbon and a simple curly bow.
Mom would occasionally add a jar of drained and halved maraschino cherries to the batter before baking.
This cake is delicious sliced and served with whipped cream along side a cup of coffee, or just enjoyed plain, which
is my favorite. It just would not be Christmas at the Kinsey's without this cake.
1 pound package pitted dates
2 cups water
2 teaspoons baking soda
2 cups brown sugar
2 eggs
4 tablespoon butter, softened
3 cups unsifted flour
1 teaspoon salt
2 teaspoon vanilla
2 cups whole or broken pecans
Bring to a boil the 1 pound of dates and 2 cups water and let it cook for 2 or 3 minutes very low..
Turn off heat and add 2 teaspoons baking soda and set aside.
Cream together sugar, eggs, and butter.
To this creamed mixture add alternately the flour and salt and the date mixture.
Lastly add vanilla and stir in nuts.
Bake in 2 greased and floured loaf pans, 9 x 4 x 3-inches.
Bake at 325 degrees for an hour or until just done to the touch.
Turn out on rack and cool. Keep in plastic storage bag in the refrigerator.
These also freeze very well.
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Apple Onion Cheese Gratin, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Serves: 4 to 6
Ingredients
1 cup milk
1 tablespoon butter
1 tablespoon unbleached white flour
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
pinch of ground cloves
4 cups peeled, cored, and sliced apples, such as Mutsu (https://www.specialtyproduce.com/produce/Mutsu_Apples_3985.php )
1 cup chopped onions
2 cups grated Cheddar or Gruyere cheese
1 cup chopped walnuts (or pistachios!)
1 cup bread crumbs*
*For a slightly sweeter gratin, mix 2 tablespoons of brown sugar with the bread crumbs. This will bring out the flavor of the apples.
Instructions
Preheat the oven to 350°.
Lightly oil an 11 x 7-inch baking dish.
In a small pot, scald the milk, bringing it almost but not quite to a boil.
In another small pot, melt the butter and whisk in the flour.
Slowly add the scalded milk, whisking continuously until the sauce starts to thicken.
Add the nutmeg, salt, and cloves and stir for about a minute, until thick.
Remove from the heat and set aside
Spread the apples and onions evenly in the prepared baking dish.
Sprinkle on the grated cheese and pour the sauce over the top.
Scatter on the walnuts and bread crumbs (seasoned with brown sugar, if you like).
Bake uncovered for 45 minutes, until the top is golden and crisp.
Nutrition:
Per 6.5-Ounce Serving: 326 Calories, 12.1 G Protein, 21.6 G Fat, 24.1 G Carbohydrates, 8.3 G Saturated Fatty Acids, 35.7 Mg Cholesterol, 437.5 Mg Sodium, 3.9 G Total Dietary Fiber.
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{5} Cheeseburger Soup, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
Ingredients
1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta process cheese
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside.
In same saucepan, melt 1 tablespoon butter over medium heat.
Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes.
Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil.
Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts.
Remove from heat; blend in sour cream.
Test Kitchen Tips:
Save on prep time by using frozen cubed hash brown potatoes in place of fresh.
To prevent soup from curdling, remove from the heat before adding sour cream.
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{6} Harissa Sauce, submitted by Vicki in Sarasota
Yield: about 2 2/3 cups
Ingredients
1 tablespoon coriander seeds
1 tablespoon caraway seeds
4 large garlic cloves, unpeeled
4 large red bell peppers
1/2 cup extra-virgin olive oil
1 tablespoon sugar
2 teaspoons dried crushed red pepper
Preparation
Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds.
Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning
occasionally, about 10 minutes. Cool. Peel garlic; add to processor.
Char bell peppers over gas flame or in broiler until blackened on all sides.
Enclose in paper bag; let stand 10 minutes.
Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree.
Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
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{7} Pignoli Biscotti, submitted by Muriel, Muriel@wenells.us
Cookies:
Servings: 3 1/2 to 4 dozen
INGREDIENTS
2/3 cups pine nuts
1/2 cup butter
3/4 cup sugar
2 eggs
2 tablespoons lemon juice
2 tablespoons lemon zest
2 cups plus 2 tablespoons unbleached or all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
DIRECTIONS
Place nuts in a shallow pan and bake in a 350 degree oven for 6 to 8 minutes, or until golden brown.
Let cool. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, lemon juice and zest.
In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing until blended.
Fold in nuts.
Divide dough in half. ON a greased and floured baking sheet pat out two logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long, spacing them at least 2 inches apart.
Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned.
Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board.
With a serrated knife slice diagonally at a 45 degree angle about 1/2 inch thick.
Lay the slices flat on the baking sheet and return to the oven for 10 minutes longer, turning them over once, to dry slightly.
Let cool on a rack. Store in a tightly covered container.
Very easy and good. Love pine nuts.
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{8} Baked Eggs in Bread, submitted by John in New York
Yield: 6 servings
6 crusty dinner rolls
6 large eggs
6 teaspoons chives
6 teaspoons heavy cream
salt and pepper
6 teaspoons parmesan cheese
Slice off top of each dinner roll and gently remove some bread until there is a hole
large enough to accommodate an egg. Arrange rolls on a baking sheet. Reserve tops.
Crack an egg into each roll. Top each egg with some herbs and a bit of cream.
Season with salt and pepper. Sprinkle with Parmesan.
Bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes.
After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until
golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.
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{9} Punch Bowl Cake, submitted by Claudette in CA
Make 2 layers yellow cake
cherry pie filling (2- 21 oz cans)
instant vanilla pudding mix (2 boxes), prepared with milk
cool whip (large tub) (can substitute with whipping cream)
nuts (optional)
Chill overnight!
1st layer ~Crumble 1 layer of cake in bottom of bowl, add 1 can cherry pie filling,
1 box prepared pudding, and 1/2 tub cool whip.
2nd layer ~ Crumble 1 layer of cake in bottom of bowl, add 1 can cherry pie filling,
1 box prepared pudding, and 1/2 tub cool whip.
Refrigerate, Garnish with pecans (nuts) if you prefer.
Important step*** Chill OVERNIGHT, I forgot to do this once and it just isn't the same!
I have also added coconut and pineapple chunks to it as well.
Super easy to make an so delicious!!!!
Notes: Please note that the photo is of 1/2 the recipe. I made just half the recipe for
because I did not have a punch bowl and we have a small family.
It will make twice as much as shown.
Lightened up version: To lighten it up you can use sugar free cake mix, sugar free
pudding mix, light cool whip and fresh cherries.
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{10} Banana Rainbow Chip Cookies, submitted by Elaine in Texas
1 box Betty Crocker® SuperMoist® party rainbow chip cake mix
1 box (4-serving size) banana cream instant pudding and pie filling mix
1/2 cup vegetable oil
2 eggs
3/4 cup white vanilla baking chips
Heat oven to 350°F.
In large bowl, stir together all ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart
onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft).
Cool slightly; remove from cookie sheet to cooling rack
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{11} Best Ever Lasagna, submitted by Pam in Kentucky
1⁄2 lbs lean ground beef
1⁄2 lb Italian sausage
1 large onion, chopped
2 -3 garlic cloves, minced
1 1⁄2-2 teaspoons salt (or to taste)
1 teaspoon fresh coarse ground black pepper (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
2 (6 ounce) cans tomato paste
24 ounces cottage cheese or 24 ounces ricotta cheese
2 eggs, beaten
1⁄2 teaspoon pepper
2 tablespoons parsley
1⁄2 cup grated parmesan cheese
1 lb mozzarella cheese, divided
Brown ground beef, Italian sausage, onion, and garlic.
Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, and tomato paste; stirring until well mixed.
Cover and simmer 1 hour (or longer, but watch for getting too dry).
Cook lasagna noodles according to package directions; drain and set aside.
Spray a 13 x 9″ baking pan with cooking spray.
Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb
of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture;
repeat.
Top off with a layer of noodles; sprinkle evenly with remaining mozzarella cheese; make
sure to cover noodles completely.
Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted.
(I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
Let sit for 15-20 minutes before cutting and serving.
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{12} Caramelized Banana & Pecan French Toast, submitted by Angie
Serves 8-10
Ingredients
French Toast:
1 loaf Brioche or Challah bread, sliced 3/4-inch thick (fresh or semi-stale)
4 large eggs
3 egg yolks
1/2 cup whole milk
1/3 cup heavy cream
3-5 tablespoons unsalted butter
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
Sauce:
10 oz. (1 1/4 stick) unsalted butter
3/4 cup brown sugar
1-3 tablespoons water
4-5 bananas, thickly sliced on the diagonal
3/4 cup pecans
Preheat oven to 200º F.
In a large pan over medium heat, melt 1 1/4 stick butter.
When it's bubbly, whisk in brown sugar and stir until it dissolves.
If it needs more smoothing out, add water, a little bit at a time,
until you've reached your desired consistency.
Simmer on low heat until sauce thickens.
Cover, remove from heat and set aside.
In a large bowl, beat eggs and yolks together.
Then stir in milk and heavy cream, and add cinnamon, nutmeg and vanilla.
One at a time, soak each piece of bread in egg mixture, making sure to coat
both sides and giving each slice a few seconds to absorb liquid.
Let excess liquid drip back into bowl.
Heat a large pan over medium-high heat and melt 2 tablespoons butter.
In batches, transfer bread to hot pan and cook until golden brown on both sides.
4-6 minutes total. (Add more butter when needed to grease the pan.)
Place cooked pieces in a large baking dish and set in oven to keep warm.
Return caramel sauce to medium heat and add in banana slices and pecans.
Toss well to coat them completely and serve on top of French toast.
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{13} Easy Muddy Buddies, submitted by Harold in New York
Ingredients
3 oz white chocolate baking squares (from 4-oz package)
2 tablespoons butter, cut into pieces
2 cups Chex Mix® Muddy Buddies® Snickerdoodle snack mix, slightly crushed
1 can (14 oz) sweetened condensed milk (not evaporated)
16 oz white vanilla baking chips
1/2 teaspoon vanilla
1/2 cup Chex Mix® Muddy Buddies® Snickerdoodle snack mix, slightly crushed
Red sugar, if desired
Line 8-inch square pan with foil, leaving foil hanging over 2 sides for easy removal.
Grease foil with butter.
In medium microwavable bowl, microwave white chocolate and butter uncovered on Medium-High
(70%) 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until mixture can be
stirred smooth. Stir in the 2 cups snack mix that has been crushed, until completely coated;
press in pan. Set aside.
In 2-quart saucepan, heat condensed milk and vanilla baking chips over low heat, stirring
frequently, until melted. Quickly stir in vanilla. Spread over snack mix layer in pan.
Sprinkle with the 1/2 cup snack mix that has been crushed. Sprinkle with red sugar.
Refrigerate about 2 hours or until set.
Remove fudge from pan. Cut into 8 by 8 rows.
Store tightly covered up to 2 weeks with waxed paper between layers.
Sprinkle 1/3 cup flaked coconut on top before it sets.
Instead of the red sugar, use blue sugar for a different look.
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{14} Crock Pot Vegetable Soup, submitted by Sam in Colorado
Yield: 8 to 10 servings
2, 28 oz. cans crushed tomatoes
14 oz. can vegetable broth
3, 14 oz. cans beef broth (you could use all vegetable broth also)
28 oz. package frozen mixed vegetables
12 oz. package frozen baby lima beans
6 oz. frozen cut okra
15 oz. can white whole kernel corn, drained
1 large onion, chopped
4 Cups cabbage, chopped
2 large potatoes, peeled and cut into bite size cubes
1/2 stick butter
1/2 tsp. garlic powder
salt and pepper to taste
Using a 6 quart crock pot, add in all but the last 3 ingredients.
Stir to combine well then stick the butter down in the center and cover.
Cook on low for 8- 9 hours or high for 6-7, taste to check the texture of
the veggies to make sure they are soft.
Once the veggies are good and tender, stir in the garlic powder and salt
and pepper to taste.
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{15} Macaroni & Cheese, submitted by Nick in Florida
Serves 12 to 24
1 pound elbow macaroni
1 cup whole milk
2 12-ounce cans evaporated milk
3 eggs
1 cup butter, cut into small pieces
1/2 pound Colby cheese, grated
1/2 pound Monterey Jack cheese, grated
1/2 pound sharp Cheddar cheese, grated
1 pound Velveeta cheese, cut into small chunks
1/2 cup sour cream
Salt, to taste
1 Tbsp. white pepper
1 Tbsp. sugar
1 cup grated mild Cheddar cheese for the topping
Heat oven to 350° F. Prepare a deep sided 9×13 pan by coating with cooking spray. Set aside.
Bring a large pot of water to a boil.
Add salt, and cook elbow macaroni according to package directions until tender.
Drain and transfer the macaroni noodles to the baking pan.
While the macaroni is cooking, combine the milks and eggs in a large bowl.
Whisk until thoroughly combined.
Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine.
Pour over the macaroni and stir to combine. Top with the grated mild Cheddar cheese.
Bake for 30 to 45 minutes or until the top is lightly golden brown.
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{16} Lemon Chicken Burgers with Caramelized Onion, submitted by Laurel in Australia, tomee@ozemail.com.au
For metric conversions go here:
https://www.myrecipes.com/how-to/metric-conversion-charts
500 gram chicken mince
1/2 cup (35g) fresh breadcrumbs
1 egg, lightly beaten
1 clove garlic, crushed
1 small brown onion, finely chopped
1/4 cup chopped coriander, plus extra leaves to garnish (cilantro)
1 lemon, grated rind and juice
1/4 cup (60ml) olive oil
2 small red onions, thinly sliced
1 teaspoon sugar
1 avocado, mashed
1/2 cup (140g) Greek-style yoghurt
50 gram mixed salad leaves
1 Lebanese cucumber, peeled into ribbons
2 tomatoes, thinly sliced
4 soft bread rolls, halved, lightly toasted
Combine mince, breadcrumbs, egg, garlic, brown onion, coriander and lemon rind.
Season. Using wet hands, shape into 4 patties and place on a tray.
Heat 1 tablespoon oil in a frying pan on medium.
Cook patties for 4-5 minutes each side, until browned and cooked through.
Cover and keep warm.
Heat remaining oil on low-medium and cook 3/4 of red onion for 5-8 minutes, adding sugar
halfway through, stirring, until soft and brown.
Meanwhile, combine avocado, yoghurt and lemon juice in a small bowl.
Stack leaves, most of the caramelized onion, patties, cucumber and tomato on roll bases.
Drizzle over avocado mixture. Top with raw onion, extra coriander and remaining caramelized onion..
Season with pepper and serve burgers open.
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{17} Slow Cooker Chicken Taco Soup, submitted by Michele, Tampa Bay, FL, mlinnash@gmail.com
1 cup onion - chopped
15 oz. can refried beans
15 oz. can black beans - drained and rinsed
15 oz. can whole kernel corn - drained
2 cups chicken broth
2 Tbsp. cilantro paste - or 1/4 cup chopped cilantro
10 oz. diced tomatoes with green chilies* - undrained
14 oz. can diced tomatoes - undrained (fire roasted is good)
4 oz. green chilies - drained and chopped
1 tsp. cumin
1 tsp. chili powder
1 tsp. adobo seasoning
1/4 tsp. black pepper
1 lb. chicken breasts - cooked and shredded
Place all ingredients in the Crockpot and stir to blend.
Set slow cooker for low heat, cover, and cook for 5 to 6 hours.
Serve topped with shredded Cheddar cheese, a dollop of sour cream,
sliced scallions and crushed tortilla chips, if desired.
Yields 8 servings.
*For less heat, substitute another can of diced tomatoes.
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{18} Egg Nog Quick Bread, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
Bread:
2 eggs, beaten
1 cup eggnog
2 teaspoons rum flavored extract
1 cup of white sugar
2 teaspoons vanilla
1/2 butter, softened
2 1/4 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon of ground nutmeg
1 teaspoon cinnamon
1/8 teaspoon cloves
Streusel Topping:
1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoon softened butter,
Eggnog Glaze:
1 1/4 cup powdered sugar
3-4 tablespoon eggnog
1/8 teaspoon nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease bottom
only of a 9x5-inch loaf pan, or three 3 x 5-inch loaf pans.
Blend together the eggs, eggnog, rum extract, sugar, vanilla and
butter.
Sift together the flour, baking powder, salt and nutmeg. Add to
eggnog mixture and stir just enough to moisten; pour into prepare
pan or pans.
Streusel Topping: In a small bowl add the flour, sugar and nutmeg and mix well.
Cut in butter until the mixture resembles coarse chunky crumbs.
Sprinkle over the loaf.
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{19} Uncooked Peanut Butter Candy, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
1/2 cup crunchy peanut butter
1/2 cup honey
1 cup powdered sugar
Combine; stir enough to blend. Mold into round balls.
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{20} Potato Puff or Soufflé, submitted by Diane in Bucks County, PA, dsg49@aol.com
3 cups hot mashed potatoes
2 Tbsp butter
2 eggs, separated
1 cup milk
Salt and pepper to taste
Preheat oven to 350 degrees F. To mashed potatoes add butter, egg yokes
(beaten until very light in a separate small bowl), milk, salt, and pepper.
Beat until light and fluffy. In a bowl, beat egg whites until stiff and fold into potato mixture.
Mix lightly and pile into greased baking dish. Bake for 10 minutes. Serve at once.
Serves 4
Variation: POTATO AND CHEESE SOUFFLE
3 cups hot mashed potatoes
2 Tbsp butter
4 eggs, separated
1/2 cup milk
1/2 cup shredded Cheddar cheese
1 Tbsp minced parsley
1 Tbsp ketchup
Salt and pepper to taste
Preheat oven to 350 degrees F. To mashed potatoes add butter, egg yokes
(beaten until very light in a separate small bowl), milk, cheese, parsley, ketchup,
salt, and pepper. Beat until light and fluffy.
In a bowl, beat egg whites until stiff and fold into potato mixture.
Mix lightly and pile into greased baking dish. Bake for 15-20 minutes.
Serve at once. Serves 4 to 6.
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{21} Zucchini Corn Cakes, submitted by Linda from Long Island
A great recipe that tastes good and has a lot of vegetables hidden inside.
1 lb zucchini (2 large)
1 cup corn kernels (frozen is good)
2 green onions thinly sliced
3 large eggs, beaten
1/2 tsp EACH: dried parsley flakes, basil leaves
2 minced garlic cloves
salt, pepper
1/2 cup Parmesan cheese, grated
3/4 cup flour
olive oil
1/2 cup Greek yogurt
1 tbsp Sriracha
Grate the zucchini using a box grater with large holes.
Using a clean dishtowel, squeeze out as much liquid as possible.
In a large bowl, combine everything except yogurt and Sriracha.
In a large skillet over medium-high heat, heat olive oil.
For each pancake, scoop 1/4 cup of batter, flatten to about 1/2 inch and cook until golden (about 2 min per side).
Add more olive oil between batches as needed. Place cooked cakes on a greased (or sprayed) cookie sheet.
Keep cakes warm in the oven until you are ready to serve. In a small bowl, mix the yogurt and the Sriracha.
Serve pancakes with the sauce on the side.
Makes 10-12 pancakes.
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{22} Fruit Leather, submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
Although you can use drained canned or frozen fruits for this simple
snack, you'll be happier with the results if you use fresh fruit in season.
1 cup (250 ml) fresh fruit such as peaches, pears, pineapple, cherries, plums, or strawberries
1 cup (250 ml) applesauce
Vegetable oil or cooking spray
Peel the pears, peaches, and pineapple if using. Remove pits and seeds from all, and cut into chunks.
Combine with the applesauce in an electric food processor or blender and puree until smooth.
Spread the puree on a lightly oiled baking sheet and place in a preheated 400F (200C) oven.
Immediately reduce the temperature to 200F (90C) and bake for 2 to 3 hours, until the puree is no longer sticky and can
be peeled from the baking sheet. Cool and store in an airtight container or plastic bag.
Serves 4
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{23} Slow-Cooked Chicken a La King, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
Yield: 6 servings
Ingredients
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 tablespoons all-purpose flour
1/4 teaspoon pepper
Dash cayenne pepper
1 pound boneless skinless chicken breasts, cubed
1 celery rib, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 package (10 ounces) frozen peas, thawed
2 tablespoons diced pimientos, drained
Hot cooked rice
In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth.
Stir in chicken, celery, green pepper and onion.
Cover and cook on low for 7-8 hours or until meat is no longer pink.
Stir in peas and pimientos. Cook 30 minutes longer or until heated through..
Serve with rice.
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{24} Pink Stuff, submitted by Judy in Brooksville, Florida, J731I@aol.com
1-21 oz can cherry pie filling
1-20 oz can pineapple chunks, drained
1`- 14 oz can sweetened condensed milk
1/3 cup chopped nuts
1 large tub of Cool Whip
Mix together pie filling, sweetened condensed milk & nuts in large bowl.
Fold in Cool Whip until evenly pink. Refrigerate until ready to serve.
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