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The purpose
of this page is to supply recipes to RV'ers, and to the general public
that are easy to make and convenient.
CLICK
HERE
to add your favorite recipe
Scroll down to view our collection of recipes.
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| HOT CORN DIP |
| Servings: |
8 |
| Submitted By: |
CORINNE DOUBIAGO |
| Submitted: |
4/29/2009 |
Ingredients
2 CANS CORN (DRAINED)
1 CAN ROTEL (DRAINED)
1 8OZ CREAM CHEESE
CHOPPED CILANTRO (TO TASTE)
1 TSP CHILI POWDER
1 TSP GARLIC POWDER |
Directions
PUT DRAINED CAN INGREDIENTS; CREAM CHEESE/ CHOPPED CILANTRO/CHILI POWDER/GARLIC POWDER IN CROCK POT; COOK ON LOW FOR ABOUT 1 HOUR AND SERVE WITH SCOOPABLE CORN CHIPS " DELISH" |
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| Campfire Surprise |
| Servings: |
1 |
| Submitted By: |
Brian |
| Submitted: |
8/27/2008 |
Ingredients
1 banana (per serving)
chocolate chips or chocolate bar (like hershey's)
peanut buter chips
miniature marshmallows
butter
aluminum foil |
Directions
Peel and slice a banana lengthwise. Place two or three slices of butter on a small sheet of foil (this is important as it keeps everything from burning). Lay the banana on top of the butter and cover with the rest of the ingredients. You can take away any ingredients that you do not like or add different ones that you do like. Wrap the whole thing up and place on the hot coals of your campfire for 3-5 minutes. Using a set of tongs, remove the package and eat right from the foil with a spoon. |
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| COWBOY BEANS |
| Servings: |
12-15 |
| Submitted By: |
SHANNON |
| Submitted: |
8/9/2008 |
Ingredients
1LB HAMBURGER, 1LB BACON, 2 CANS BUSHES BAKED BEANS,-BIGGER ONES 1/4 CUP BROWN SUGAR, 1/4 CUP KETCHUP, ONE ONION CHOPPED AND CARMELIZED,
1/2 GREEN PEPPER,
BLACK PEPPER AND SALT |
Directions
BROWN HAMBURGER ,COOK BACON & MIX WITH BEANS BEGIN TO WARM, CARMELIZE ONION GREEN PEPPER, IN BUTTER DUMP IN WITH MEAT AND SEASON SIMMER 1/2 HOUR AND YOUR GOOD TO GO,,
ITS A MEAL IN ITSELF... REMEMBER THE BEANO!!!!! |
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| Chicken Fettucine Alfredo Forentine |
| Servings: |
4 |
| Submitted By: |
Brenda Davis |
| Submitted: |
5/19/2008 |
Ingredients
1 12oz can white chicken meat, drained
1 package Fettuccine Alfredo Pasta (check for all ingredients in a first)
1 1/2 cups water
1/2 cup milk
3 tbsp butter or margarine
1 small package frozen, chopped Spinach |
Directions
Follow directions on pasta package for cooking pasta, after about three minutes, add chicken and spinach
Stir frequently.
Other vegetables may be used instead of spinach. |
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| Festive Green Beans |
| Servings: |
6 |
| Submitted By: |
ol-blue |
| Submitted: |
11/16/2007 |
Ingredients
The cranberries add such a great flavor and color to these green beans, great for any Thanksgiving meal. I'm sure this would be good with fresh green beans and with some slivered almonds.
Enjoy! Debbie
Festive Green Beans
1 bag(s) (16 ounces) FROZEN FRENCH STYLE GREEN BEANS; Thawed.
3 tablespoon(s) BUTTER
1 cup(s) CRANBERRIES; Dried, Or To Taste.
1 tablespoon(s) GARLIC; Minced.
1 teaspoon(s) MARJORAM
SALT; To Taste.
BLACK PEPPER; To Taste.
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Directions
Melt butter along with the garlic in a skillet.
Add marjoram, green beans and cranberries.
Stir-fry beans until heated through about 5 minutes.
Season beans with salt and pepper to taste.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| Yummy Sweet And Sour Pork |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
11/14/2007 |
Ingredients
This is easy to prepare and tastes so good. Great for any camping trip that you want something to toss together quickly and pretty much forget about.
Enjoy! Debbie
Yummy Sweet And Sour Pork
2 pound(s) PORK; Cut Into Cubes.
1 teaspoon(s) SALT
1/8 teaspoon(s) BLACK PEPPER
1/3 cup(s) FLOUR
2 tablespoon(s) OIL
3/4 cup(s) WATER
1/3 cup VINEGAR
2 tablespoon(s) SOY SAUCE
1 cup(s) APRICOT - PINEAPPLE PRESERVES
GREEN BELL PEPPER; Cut Into Strips, To Taste.
ONION; Cut Up, To Taste.
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Directions
Add flour, salt and pepper to a plastic bag.
Add cut up pork and toss pork in flour to coat.
In a skillet heat up oil, brown pork in the oil until pork is light brown.
Carefully add water, vinegar and soy sauce, cover pan and simmer for 35 minutes.
Add preserves, onions and green pepper.
Cover skillet and continue cooking for 10 minutes or until onions and pepper are tender crisp.
Serve on hot cooked rice.
Yield: 4 servings
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| Easy Cherry Coconut Crisp |
| Servings: |
4 to 5 |
| Submitted By: |
ol-blue |
| Submitted: |
11/13/2007 |
Ingredients
I make this all the time and this one time I picked up a can of No Sugar added can Cherry Filling by mistake and it turned out really good. It has 60% fewer calories then regular Cherry Filling. I like to double this recipe and make this in my Dutch oven out camping.
Enjoy! Debbie
Easy Cherry Coconut Crisp
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Directions
FILLING
1 can(s) (20 ounce) CHERRY PIE FILLING; See My Comment.
1/2 teaspoon(s) ALMOND EXTRACT
TOPPING
1/2 cup(s) FLOUR
1/2 cup(s) BROWN SUGAR; Light Or Dark, Packed.
1 teaspoon(s) CINNAMON
3 tablespoon(s) MARGARINE; Cold.
1/3 cup(s) COCONUT; Flaked.
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Pour pie filling into a greased 8 or 9 inch pie plate.
Stir in almond extract.
In a bowl, add flour, sugar and cinnamon and mix well.
Add margarine and blend with pastry blender or fork until small crumbs appear.
Stir in coconut.
Sprinkle mixture over pie filling.
Bake at 350 degrees for 25 minutes or until brown on top and filling is bubbly.
Served with Vanilla Ice Cream or Cool Whip if desired.
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This post generated by DREAMS 1+1
Photo of this recipe can seen at www.ol-blue.com
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| Zesty Garlic Parmesan Bread |
| Servings: |
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| Submitted By: |
ol-blue |
| Submitted: |
11/11/2007 |
Ingredients
This is a great butter to make up ahead of time and store in the refrigerator for when you want it. I have kept mine in the refrigerator for over a week. Bring to room temperature before using.
Enjoy! Debbie
Zesty Garlic Parmesan Bread
1 cup(s) BUTTER; Softened.
1 tablespoon(s) GARLIC; Ran Through A Garlic Press.
3 tablespoon(s) ZESTY ITALIAN SALAD DRESSING; Bottled.
2 tablespoon(s) MAYONNAISE
1/2 cup(s) PARMESAN CHEESE; From A Can.
1/2 teaspoon(s) BASIL; Dry.
1 teaspoon(s) PARSLEY; Dried.
1/8 teaspoon(s) RED PEPPER FLAKES; Crushed.
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Directions
In a mixing bowl blend all of ingredients together until mixed well.
Cut a loaf of French bread lengthwise in two.
Spread mixture on both sides of bread.
Place under broiler until bread is golden brown.
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This post generated by DREAMS 1+1
Photo of recipe can be seen at www.ol-blue.com
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| Creamy Cheesy Mexican Chicken Casserole |
| Servings: |
6 |
| Submitted By: |
ol-blue |
| Submitted: |
11/10/2007 |
Ingredients
It's not necessary to use the habanero pepper. It's great with out it also.
Enjoy! Debbie
Creamy Cheesy Mexican Chicken Casserole
4 CHICKEN BREASTS; Boneless Skinless.
1 can(s) (10 3/4 ounce) CREAM OF CHICKEN SOUP
1 can(s) (10 ounce) ROTEL DICED TOMATOES AND GREEN CHILIES
1 clove(s) (large) GARLIC; Minced.
1/2 ONION; Chopped.
1 tablespoon(s) BUTTER OR MARGARINE
1/2 GREEN BELL PEPPER; Chopped.
1 HABANERO PEPPER; Finely Chopped, Optional.
8 ounce(s) VELVEETA CHEESE; Cut Into Small Cubes.
8 ounce(s) SPAGHETTI; Cooked And Drained.
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Directions
Cut up chicken into bite size pieces.
In a large skillet melt butter or margarine.
Add cubed up chicken, garlic, onion, green bell peppers.
Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet.
Stir in soup, Rotel Tomatoes and finely chopped habanero pepper.
Reduce heat and cook until the cheese melts, stirring constantly.
Place the cooked spaghetti in a greased 2 quart casserole dish.
Pour the cheese/chicken mixture over top spaghetti.
Bake at 350 degrees for 30 minutes or until heated through.
Serves 6.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| Grilled Chicken Breast with Bacon |
| Servings: |
4 to 6 |
| Submitted By: |
ol-blue |
| Submitted: |
11/7/2007 |
Ingredients
The peach sauce along with the smokey flavor of the bacon gives this chicken such a great flavor. Make sure you let the peach sauce caramelize some when grilling the chicken on the BBQ for an added flavor.
Enjoy! Debbie
Grilled Chicken Breast With Bacon
4 to 6 CHICKEN BREASTS; Boneless Skinless.
1/4 cup(s) KETCHUP
1/3 cup(s) PEACH PRESERVES
1/4 cup(s) BROWN SUGAR
1 tablespoon(s) WORCESTERSHIRE SAUCE
1/2 teaspoon(s) GARLIC; Minced.
4 to 6 slice(s) BACON; One For Each Breasts.
4 to 6 TOOTHPICKS; Soaked In Water For 10 Minutes.
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Directions
In a small bowl mix together ketchup, peach preserves, brown sugar, Worcestershire sauce and garlic together.
Wrap each breast with a slice of bacon, using toothpicks to hold bacon.
Place chicken on an oiled grill over medium heat, cooking chicken until chicken is almost done.
Coat chicken with peach sauce mixture; grill about 5 minutes or until sauce has caramelized; turn chicken over and apply more sauce and continue cooking for another 5 minutes or until sauce has caramelized on the chicken.
Remove toothpicks before eating.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| Pumpkin Streusel Bundt Cake |
| Servings: |
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| Submitted By: |
ol-blue |
| Submitted: |
11/5/2007 |
Ingredients
A streusel filled cake that is moist and full of pumpkin flavor.
Enjoy! Debbie
Pumpkin Streusel Bundt Cake
CAKE
3 cup(s) FLOUR
2 1/2 teaspoon(s) CINNAMON
2 teaspoon(s) BAKING SODA
3/4 teaspoon(s) SALT
2 cup(s) SUGAR
1 cup(s) MARGARINE; Softened.
4 EGGS
1 cup(s) 100% PUMPKIN; Libby's.
1 cup(s) SOUR CREAM
1 1/2 teaspoon(s) VANILLA
STREUSEL
1/2 cup(s) BROWN SUGAR
1 teaspoon(s) CINNAMON
2 teaspoon(s) MARGARINE
1/4 cup(s) WALNUTS; Chopped.
GLAZE
2 ounce(s) CREAM CHEESE; Softened.
1 1/2 to 2 tablespoon(s) MILK
1 cup(s) POWDERED SUGAR
1/4 teaspoon(s) CREAM OF TARTAR
1 teaspoon(s) VANILLA
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Directions
For Streusel
Combine brown sugar and cinnamon in small bowl.
Cut in butter with pastry blender or two knives until mixture is crumbly.
Add walnuts and mix well with fingers.
Cake.
In a bowl combine flour, cinnamon, baking soda and salt in a medium bowl; set aside.
In a mixing bowl; beat the sugar and butter together until light and fluffy.
Add eggs one at a time, beating well.
Add the pumpkin, sour cream and vanilla and mix well.
Gradually mix in flour mixture until well mixed.
Spoon half of batter into a greased 12 cup bundt pan.
Sprinkle the Streusel over the batter, trying to keep Streusel mixture from touching sides of pan.
Carefully spoon remaining batter over Streusel, spreading batter all the way to the edges of pan.
Bake at 350 degrees for 55 to 60 minutes or until tooth pick inserted in cake comes out clean.
Cool cake for 30 minutes in pan on wire rack.
Invert cake onto wire rack to cool completely.
Drizzle with Glaze.
Glaze.
In a mixing bowl, beat the cream cheese, powder sugar, cream of tartar, and vanilla until well mixed.
Slowly add milk until desired consistency.
Drizzle glaze over cake letting glaze drip down the sides a little.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| Foiled Sesame Asian Chicken And Vegetables |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
11/2/2007 |
Ingredients
Use your favorite vegetables or frozen stir-fry vegetables. If you like a lot of sauce over your rice you may want to double the sauce recipe.
Enjoy! Debbie
Foiled Sesame Asian Chicken And Vegetables
4 CHICKEN BREASTS; Boneless Skinless, Cut Into Bite Size Pieces.
1/4 cup(s) BROWN SUGAR
2 tablespoon(s) SOY SAUCE
1 tablespoon(s) GARLIC; Minced.
1/8 to 1/4 teaspoon(s) CAYENNE PEPPER
1/8 to 1/4 teaspoon(s) SESAME OIL
BROCCOLI; Cut Into Bite Size Pieces, To Taste.
ONION; Cut Up, To Taste.
CARROTS; Thinly Sliced, To Taste.
RICE; Cooked.
4 sheets ALUMINUM FOIL; Heavy Duty.
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Directions
In a bowl, combine the brown sugar, soy sauce, garlic, sesame oil and cayenne pepper.
Add cut up chicken and vegetables; toss together until all is coated.
Center the chicken mixture on four sheets of Aluminum Foil.
Fold up sides.
Double fold top and ends to seal packet, leaving some room for heat circulation inside.
Repeat to make four packets total.
Place on hot grill over medium heat covered for about 15 minutes or until chicken is done, turning pouches over one time while cooking.
Serve over rice.
This can be baked in an oven on a cookie sheet at 350 degrees.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com |
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| Cheesy Sliced Potatoes (Slow Cooker) |
| Servings: |
5 |
| Submitted By: |
ol-blue |
| Submitted: |
10/30/2007 |
Ingredients
My son went back for seconds on these potatoes.
Enjoy! Debbie
Cheesy Sliced Potatoes (Slow Cooker)
5 cup(s) (about 2 pounds) POTATOES; Sliced Thin.
ONION; Chopped.
1 1/4 cup(s) CHEDDAR CHEESE; Grated.
2 tablespoon(s) BUTTER
1 cup(s) CHICKEN STOCK
SALT; To Taste.
BLACK PEPPER; To Taste.
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Directions
Peel and thinly slice potatoes.
Grease slow cooker with some butter.
Alternate layers of potatoes with cheese and onion, finishing with cheese and seasoning potatoes with salt, pepper on each layer.
Dot potatoes with 2 tablespoons butter.
Pour chicken stock over potatoes.
Cover and cook on high for 3 hours.
Remove cover and continue cooking for 15 more minutes.
Yields: 5 servings
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| BBQ Cheesy Bacon Chicken |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
10/28/2007 |
Ingredients
This is a family favorite.
Enjoy! Debbie
BBQ Cheesy Bacon Chicken
4 CHICKEN BREAST; Boneless Skinless.
BARBECUE SAUCE
8 slice(s) BACON; Cooked, Well Crisped.
3/4 cup(s) MONTEREY JACK CHEESE AND SHARP CHEDDAR; Combined.
CHIVES; Optional.
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Directions
Pound chicken breast until it is somewhat flattened, and season with salt and pepper.
BBQ chicken breasts until they are done.
Top with some BBQ sauce, bacon (2 slices of for each chicken breast) and grated cheese.
Continue to cook for a few minutes until cheese is melted.
Serve with chopped up chives on top if desired.
You can cook this on top of the stove in a skillet with some oil or butter, and melt the cheese in a microwave or under the broiler.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| BBQ KOREAN STYLE CHICKEN |
| Servings: |
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| Submitted By: |
ol-blue |
| Submitted: |
10/28/2007 |
Ingredients
My family really likes this chicken. It is real moist. Great with chicken breasts.
Enjoy! Debbie
BBQ KOREAN STYLE CHICKEN
1 CHICKEN; Cut Up Or Your Favorite Pieces.
1/4 cup(s) SESAME SEEDS
1/4 cup(s) OIL
1/4 cup(s) SOY SAUCE
1/4 cup(s) CORN SYRUP
1 small ONION; Sliced.
1 clove(s) GARLIC; Crushed.
1/4 teaspoon(s) BLACK PEPPER
1/4 GINGER; Ground.
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Directions
In a shallow baking dish or plastic bag mix together sesame seeds, oil, soy sauce, corn syrup, garlic, pepper, onion and ginger.
Add chicken, turning to coat.
Cover and refrigerate for at least 3 hours, turning chicken once.
Grill on BBQ until chicken is done.
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Photo of this recipe can be seen at www.ol-blue.com
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| Melt In Your Mouth Pork Loin |
| Servings: |
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| Submitted By: |
ol-blue |
| Submitted: |
10/26/2007 |
Ingredients
This pork turns out so tender and juicy. It's so easy to prepare and gravy is made while the pork is baking. This is a great recipe for the Dutch oven.
Enjoy! Debbie
Melt In Your Mouth Pork Loin
2 1/2 to 3 pound(s) PORK LOIN ROAST; Boneless.
1 clove(s) (small) GARLIC; Cut Into Slivers.
FLOUR
1 to 2 tablespoon(s) OIL
1 package(s) LIPTON ONION SOUP MIX
1 can(s) (10 3/4 ounce) CREAM OF MUSHROOM SOUP
2 cup(s) WATER; Hot.
SALT; To Taste.
BLACK PEPPER; To Taste.
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Directions
Poke holes all around pork loin, insert garlic.
Season pork with salt and pepper to taste.
Coat meat well with flour.
Heat oil in cast iron skillet or a heavy skillet.
Brown meat on all sides.
Mix the mushroom soup and onion soup mix together with the hot water.
Slowly add soup to the roast allowing some of the onion pieces to rest on the top of the pork loin as much as possible.
Cover pan and bake at 375 degrees for about 1 hour and 15 minutes or until done.
Serve gravy over mashed potatoes if desired.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| Apricot - Pineapple Apple Betty |
| Servings: |
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| Submitted By: |
ol-blue |
| Submitted: |
10/23/2007 |
Ingredients
You may want to break out the vanilla ice cream for this recipe.
Enjoy! Debbie
Apricot - Pineapple Apple Betty
4 cup(s) APPLES; Sliced Thin.
1/4 cup(s) APRICOT - PINEAPPLE PRESERVES
3/4 cup(s) FLOUR
1 cup(s) SUGAR
1/2 teaspoon(s) CINNAMON
1 pinch(es) SALT
1/2 cup(s) BUTTER
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Directions
Lightly grease a 9 inch pie plate with butter.
Mound sliced apples in pie plate.
Dot apples with preserves.
In a medium mixing bowl combine flour, sugar, cinnamon, and salt.
Mix well, and then cut in butter until mixture is crumbly.
Sprinkle mixture over apples.
Bake at 375 degrees for 45 to 50 minutes or until topping is brown and apples are tender.
Serve warm.
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Photo of this recipe can be seen at www.ol-blue.com
This post generated by DREAMS 1+1
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| Peppery Garlic Beef Marinade |
| Servings: |
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| Submitted By: |
ol-blue |
| Submitted: |
10/21/2007 |
Ingredients
I have used this marinade on other steaks also and it turned out great.
Enjoy! Debbie
Peppery Garlic Beef Marinade
1 pound(s) TRI-TIP STEAK; Or Favorite Steak.
1 tablespoon(s) GARLIC; Minced.
1/2 teaspoon(s) SEASONING SALT
1/4 teaspoon(s) RED PEPPER FLAKES; Crushed.
1/4 cup(s) WORCESTERSHIRE SAUCE
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Directions
Pierce steak with a fork.
In a sealable bag; combine garlic, seasoning salt, red pepper and Worestshire sauce, mix well.
Add steak, toss to coat; marinate in refrigerator for 4 hours, turning occasionally.
Grill on BBQ to desired doneness.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| Sweet And Spicy Meatballs |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
10/17/2007 |
Ingredients
Eat these as just meatballs or serve the meatballs over rice. You will have to double the sauce recipe to serve over rice. I make this up ahead of time just before camping and when I want this meal I add the prepared sauce to a pan along with the meatballs, cover pan and simmer on low until meatballs our heated through.
Enjoy! Debbie
Sweet And Spicy Meatballs
2 pound(s) GROUND BEEF
1/3 cup(s) BREAD CRUMBS; Plain, Dry.
1/2 teaspoon(s) SALT
2 tablespoon(s) ONION; Minced.
BLACK PEPPER; To Taste.
1 clove(s) GARLIC; Ground.
1/2 teaspoon(s) GINGER; Ground.
1 EGG
3/4 cup(s) APRICOT - PINEAPPLE PRESERVES
1/4 cup(s) HOISIN SAUCE
1/4 cup(s) RICE VINEGAR
1/4 teaspoon(s) CAYENNE PEPPER; Red Pepper.
1 medium GREEN BELL PEPPER; Or Red Or Both, Cut Into Chunks.
ONION; Cut Up, To Taste.
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Directions
Line a jelly roll pan with foil.
Spray foil with non-stick cooking spray.
Mix ground beef, bread crumbs, salt, garlic, ginger and egg until mixed well.
Shape beef mixture into desired size meatballs; place in pan.
Bake at 375 degrees uncovered until no longer pink in center.
Mix preserves, hoisin sauce, vinegar and cayenne pepper in a skillet.
Cook over medium-low heat, stirring occasionally, until hot.
Add drained meatballs and cut up bell peppers and onions if desired.
Cook until bell peppers and onions are crisp-tender.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| Seasoned Crispy Fried Potatoes |
| Servings: |
4 to 6 |
| Submitted By: |
0l-blue |
| Submitted: |
10/17/2007 |
Ingredients
Enjoy these flavorful potatoes with a thick juicy steak.
Enjoy! Debbie
Seasoned Crispy Fried Potatoes
6 cup(s) POTATOES; Sliced Thin.
1 teaspoon(s) ONION POWDER
1 teaspoon(s) PAPRIKA
1/2 to 1 teaspoon(s) SALT
1 teaspoon(s) GARLIC POWDER
1/2 to 1 teaspoon(s) BLACK PEPPER
2 tablespoon(s) BUTTER
2 tablespoon(s) OIL
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Directions
Melt butter along with oil in a skillet.
Add sliced peeled or unpeeled potatoes and toss to coat in oil mixture.
Sprinkle seasoning over potatoes and mix to coat.
Cover pan and cook about for 15 minutes on medium heat or until potatoes are tender, flipping potatoes over occasionally.
Remove lid the last few minutes for a crispier potato if desired.
Serves 4 to 5
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at
www.ol-blue.com
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| Italian Plum Crisp |
| Servings: |
4 to 6 |
| Submitted By: |
ol-blue |
| Submitted: |
10/15/2007 |
Ingredients
I love this topping, it's nice and crunchy. Also great with Ice Cream or Cool Whip.
Enjoy! Debbie
Italian Plum Crisp
[IMG]http://i87.photobucket.com/albums/k155/ol-blue/ItalianPlumCrisp2700.jpg[/IMG]
13 ITALIAN PRUNES; Plums.
2 tablespoon(s) BROWN SUGAR
1 1/2 tablespoon(s) FLOUR; Plus 1 Cup.
1/4 teaspoon(s) CINNAMON; Plus 1/2 Teaspoon.
3/4 cup(s) SUGAR
1 teaspoon(s) BAKING POWDER
1/4 teaspoon(s) SALT
1 large EGG
1/2 cup(s) BUTTER; Melted.
VANILLA ICE CREAM; Or Cool Whip.
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Directions
Pitt and cut plums in half set aside.
To a bowl, add brown sugar, 1 1/2 tablespoons flour and 1/4 teaspoon cinnamon, mix together well.
Place plums in bowl with brown sugar mixture and thoroughly toss plums to coat.
In an ungreased 9 inch pie plate arrange plums skin side up.
Sprinkle any remaining flour mixture over plums in pie plate.
In a small bowl, combine 3/4 sugar, baking powder, 1 cup flour and 1/2 teaspoon cinnamon and salt; mix well.
Add egg and using hands, mix thoroughly to produce little particles.
Sprinkle flour mixture over plums.
Melt butter and drizzle butter evenly over crumb mixture and bake at 350 degrees for 30 minutes or until topping is golden brown.
Serve warm for best flavor.
Serve with Ice Cream or Cool Whip if desired.
Yield: 4 to 6 servings.
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Photo of this recipe can be seen at www.ol-blue.com
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| Surprise Bubble Bread |
| Servings: |
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| Submitted By: |
ol-blue |
| Submitted: |
10/11/2007 |
Ingredients
Pull apart rolls with pockets of your favorite jam in the middle. It can't get any better then that. I'm sure Rhodes Dinner rolls would work great also. A little powder sugar icing would be good drizzled over the cooled rolls, that's if your family lets them cool before eating them all up.
Enjoy! Debbie
Surprise Bubble Bread
ROLLS
2 loaf/loaves BREAD DOUGH; Thawed.
JAM; Your Favorite.
3 to 4 tablespoon(s) BUTTER; Melted.
CINNAMON/SUGAR MIXTURE
ICING
1 tablespoon(s) BUTTER; Melted.
1 cup(s) POWDERED SUGAR
1 to 2 tablespoon(s) WATER; Or Milk.
1/4 teaspoon(s) ALMOND EXTRACT
1/2 teaspoon(s) VANILLA
_____ |
Directions
Thaw bread, do not let rise.
Pinch off dough the size of a golf ball.
Flatten each ball into a 4 inch circle.
Place a teaspoon of your favorite jam in the centers.
Pinch edges of dough together to enclose jam and form into a ball.
Roll each balls in melted butter and then in cinnamon sugar mixture.
Place balls, seam side down in a greased bundt pan.
When all the dough is in pan, sprinkle a little cinnamon sugar mixture over balls and any extra melted butter.
Cover with sprayed plastic wrap.
Let dough rise until doubled in size.
Remove plastic wrap and bake at 350 degrees for 30 to 40 minutes covering with foil last 10 minutes of baking if tops of bread is getting to dark.
Remove from pan immediately and place on cooling rack or plate to cool.
Drizzle icing over cooled rolls if desired.
Great right out of the oven or served at room temperature.
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Photo of this recipe can be seen at www.ol-blue.com |
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| Zesty Baked Meat Loaf |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
10/9/2007 |
Ingredients
The leftover meatloaf makes great sandwiches for lunches.
Enjoy! Debbie
Zesty Baked Meat Loaf
2 pound(s) GROUND BEEF; Lean.
1 tablespoon(s) GARLIC; Minced.
1 cup(s) BREAD CRUMBS; Dry.
2 EGGS
1 can(s) (10 ounce) ROTEL DICED TOMATOES AND GREEN CHILIES
1 small ONION; Chopped.
2 1/2 teaspoon(s) CHILI POWDER
1/2 teaspoon(s) BLACK PEPPER
1/2 teaspoon(s) SALT
1/2 cup(s) CHILI SAUCE
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|
Directions
In a bowl; combine all ingredients except the chili sauce.
Place meat mixture into a loaf pan (9x5x31/2 inch).
Cover pan with foil and bake at 375 degrees for 1 hour.
Remove foil and drain off any excess fat.
Spread chili sauce over meatloaf and continue to bake another 15 minutes uncovered.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Teriyaki Chicken Sandwich With Sweet Onion Sauce |
| Servings: |
4 to 5 Sandwiches |
| Submitted By: |
ol-blue |
| Submitted: |
10/8/2007 |
Ingredients
My son loves to use some of the Sweet Onion Sauce as a dipping sauce for his sandwich.
Enjoy! Debbie
Teriyaki Chicken Sandwich With Sweet Onion Sauce
SANDWICH
3 CHICKEN BREASTS; Boneless Skinless.
YOSHIDA'S SAUCE; Or Teriyaki Sauce.
4 to 5 ROLLS
RED ONION; Sliced.
PROCESS AMERICAN WHITE CHEESE; Or Swiss.
LETTUCE
ONION SAUCE
ONION SAUCE
1/2 cup(s) CORN SYRUP; Light.
2 tablespoon(s) ONION; Minced.
1 tablespoon(s) RED WINE VINEGAR
2 teaspoon(s) WHITE VINEGAR; Distilled.
1 teaspoon(s) BALSAMIC VINEGAR
1 teaspoon(s) BROWN SUGAR; Light.
1 teaspoon(s) POWDERED MILK
1/4 teaspoon(s) LEMON JUICE
1/8 teaspoon(s) POPPY SEEDS
1/8 teaspoon(s) SALT
pinch(es) BLACK PEPPER; Coarse.
pinch(es) GARLIC POWDER
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|
Directions
Marinade chicken in teriyaki sauce for a few hour in the refrigerator.
Remove chicken from sauce; discarding sauce.
Grill chicken on BBQ until no longer pink.
Remove chicken from grill to a platter.
Slice chicken into small strips.
Place chicken strips on rolls.
Drizzle some onion sauce over chicken.
Top chicken with cheese and then some sliced onions and lettuce.
Drizzle more onion sauce over lettuce.
Onion Sauce.
Combine all ingredients in a microwave-safe bowl.
Heat mixture uncovered in the microwave for about 2 minutes on high or until mixture boils rapidly.
Stir well, set aside to cool.
Yields 4 to 5 sandwiches depending on size of chicken breasts.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Apple Streusel Bread |
| Servings: |
1 loaf |
| Submitted By: |
ol-blue |
| Submitted: |
10/5/2007 |
Ingredients
This bread has a wonderful crunchy topping. I hope you enjoy. Debbie
Apple Streusel Bread
BREAD
1 cup(s) APPLES; Peeled And Chopped.
1/2 cup(s) BUTTER; Softened.
1 cup(s) SUGAR
2 EGGS
1 1/2 teaspoon(s) VANILLA
2 cup(s) FLOUR
1 teaspoon(s) BAKING SODA
1/2 teaspoon(s) SALT
1/8 teaspoon(s) CINNAMON
1/3 cup(s) SOUR MILK
1/2 cup(s) WALNUTS; Chopped.
TOPPING
1/3 cup(s) FLOUR
1/2 teaspoon(s) CINNAMON
1/4 cup(s) BUTTER; Cold.
2 tablespoon(s) BROWN SUGAR; Light.
2 tablespoon(s) SUGAR
3 tablespoon(s) WALNUTS; Chopped.
_____ |
Directions
Grease bottom only of 9x5x3 inch loaf pan.
In a mixing bowl; cream together the butter and sugar.
Add eggs and vanilla and beat well.
In another bowl, stir together flour, baking soda, cinnamon and salt.
Add dry ingredients to wet ingredients a little at a time, alternating with the sour milk.
Fold in apples and walnuts.
Prepare streusel by adding all ingredients to a bowl except the walnuts.
With a pastry blender or forks mix butter into dry mixture until small crumbs appear.
Stir in walnuts and sprinkle topping over bread.
Bake at 350 degrees for 55 to 60 minutes or until toothpick inserted comes out clean.
Yield: 1 loaf.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Chili Mac Goulash |
| Servings: |
4 to 5 |
| Submitted By: |
Ol-Blue |
| Submitted: |
9/27/2007 |
Ingredients
A one pan meal that is not only easy but very tasty. This would be great for the Dutch oven when out camping.
Enjoy! Debbie
Chili Mac Goulash
1 pound(s) GROUND BEEF
3/4 cup(s) ONION; Chopped.
1 can(s) (10 ounce) ROTEL DICED TOMATOES AND GREEN CHILIES
1 can(s) (15 ounce) TOMATO SAUCE
1 cup(s) WATER
1 can(s) (4 ounce) DICED GREEN CHILIES
2 teaspoon(s) CHILI POWDER
1/4 teaspoon(s) CUMIN
1 large GARLIC CLOVE; Minced.
1 cup(s) ELBOW MACARONI; Uncooked.
1 can(s) (14.5 ounce) GREEN BEANS; Drained.
SALT; To Taste.
BLACK PEPPER; To Taste.
CHEDDAR CHEESE; Grated.
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Directions
In a large skillet; brown ground beef, garlic and onion
until beef is no longer pink; drain off any fat.
Stir in Rotel diced tomatoes, tomato sauce, water, Green chilies, cumin and chili powder into meat mixture.
Bring to boil; add uncooked macaroni and drained green beans.
Bring back to a boil; reduce heat and cover skillet.
Simmer for about 15 minutes or until macaroni is tender.
Sprinkle with cheese just before serving.
Yields 4 to 5 servings.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Chicken Rotini Pasta Salad |
| Servings: |
4 to 6 |
| Submitted By: |
0l-blue |
| Submitted: |
9/25/2007 |
Ingredients
This dressing also makes a great marinade for chicken breasts cooked on the grill. The chicken turns out nice and moist.
Enjoy! Debbie
Chicken Rotini Pasta Salad
SALAD
3 cup(s) ROTINI PASTA; Uncooked.
2 CHICKEN BREASTS; Boneless.
3/4 to 1 cup(s) BROCCOLI FLORETS; Cut Up.
1/3 cup(s) RED ONION; To Taste.
DRESSING
1 tablespoon(s) DIJON MUSTARD
2 1/2 tablespoon(s) LEMON JUICE
1 tablespoon(s) WORCESTERSHIRE SAUCE
1/4 teaspoon(s) BLACK PEPPER
1/4 teaspoon(s) SALT
1 teaspoon(s) GARLIC; Minced.
1/2 cup(s) OIL
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|
Directions
In a bowl, combine dressing ingredients.
Remove 1/4 cup of the dressing to a re-sealable bag.
Add chicken breasts.
Marinate chicken in refrigerator for 1 hour.
Remove chicken from marinade, discarding marinade.
Grill chicken on BBQ until done.
Cool chicken and cut up into bite size pieces.
Cook pasta until just tender.
Cool pasta and place in a bowl.
Add chicken, red onion and broccoli.
Pour reaming dressing over pasta and pepper to taste.
Place in refrigerator to chill.
Sprinkle with parmesan cheese just before serving.
Serves 4 to 6.
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Apple Fruit Salad |
| Servings: |
8 |
| Submitted By: |
ol-blue |
| Submitted: |
9/17/2007 |
Ingredients
I like to add sliced bananas when I have them available. Try using any combination fruit. Mandarin oranges would be good in this also.
Enjoy! Debbie
Apple Fruit Salad
1 can(s) (20 ounces) PINEAPPLE TIDBITS; Drained.
1 can(s) (15 ounces) PEACHES; Slices.
3 cup(s) APPLES; Cored And Chopped.
1 package(s) (3 3/4 ounces) VANILLA INSTANT PUDDING AND PIE FILLING
1 1/2 cup(s) MILK
1/3 cup(s) FROZEN PINEAPPLE-ORANGE JUICE; Concentrate, Thawed.
3/4 cup(s) SOUR CREAM
1/2 cup(s) COCONUT; Flake.
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Directions
In a large bowl; combine fruit; set aside.
In a mixing bowl, combine pudding mix, milk, and Pineapple Orange Juice Concentrate.
Beat with an electric mixer for about 3 minutes.
Beat in sour cream until well combined.
Fold pudding mixture into the fruit.
Cover and chill thoroughly until set.
Serves 8
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|
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| Meatloaf With Gravy (Slow Cooker) |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
9/13/2007 |
Ingredients
Try to use the leanest ground beef with this recipe. This makes really good gravy.
Enjoy! Debbie
Meatloaf With Gravy (Slow Cooker)
MEATLOAF
2 pound(s) GROUND BEEF; Lean.
1/2 medium ONION; Chopped.
1 cup(s) BREAD CRUMBS; Plain Or Italian.
2 clove(s) GARLIC; Minced.
2 EGGS
1 teaspoon(s) MARJORAM
1 package(s) (0.87 ounce) BROWN GRAVY MIX
2 1/2 teaspoon(s) WORCESTERSHIRE SAUCE
1/4 cup(s) WATER
BLACK PEPPER; To Taste.
GRAVY
1 package(s) (0.87 ounce) BROWN GRAVY MIX
2 1/2 teaspoon(s) WORCESTERSHIRE SAUCE
1 cup(s) WATER
BLACK PEPPER; To Taste.
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Directions
Put ground beef into a bowl; add bread crumbs, eggs, onion, garlic, marjoram, brown gravy mix, Worcestershire sauce, water and pepper to taste.
Mix all together using your hands.
Shape meatloaf into a round bowl shape, patting it firmly so it won't fall apart.
Place meatloaf inside slow cooker.
Reshape meatloaf so that you have 1" of space between the meat and the slow cooker.
In a small bowl, add the other package of gravy mix and mix with 1 cup water and Worcestershire sauce and mix well.
Pour over meatloaf.
Cover and set to High and cook for 4 hours or on low for 8 hours.
Remove meatloaf to a serving plate.
Thicken gravy if desired with a little flour and water if desired.
Season with pepper to taste.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Sourdough Banana Nut Bread |
| Servings: |
1 loaf |
| Submitted By: |
ol-blue |
| Submitted: |
9/12/2007 |
Ingredients
Sourdough Banana Nut Bread
1 cup(s) BANANA; Mashed.
1/2 cup(s) SHORTENING
1 cup(s) SUGAR
2 EGGS
1 cup(s) SOURDOUGH STARTER
2 cup(s) FLOUR
1 teaspoon(s) SALT
1 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) BAKING SODA
3/4 cup(s) WALNUTS; Chopped, Divided.
1 1/2 teaspoon(s) VANILLA
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Directions
In a mixing bowl; cream together the shortening and sugar.
Add eggs and mix until blended.
Stir in banana, vanilla and the sourdough starter.
Stir in all but 1/4 cup of the chopped walnuts.
In another bowl add the flour, salt, baking powder and baking soda; stir together.
Add flour mixture to batter, stirring until just blended.
Pour into greased loaf pan.
Sprinkle remaining 1/4 cup chopped walnuts on top of batter in loaf pan.
Bake at 350 degrees for 60 to 70 minutes or until toothpick comes out clean.
Remove from oven and let cool for 10 minutes.
Remove bread from pan to a wire rack to finish cooling.
Yields 1 loaf
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com |
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| |
| Apple Spice Cookies |
| Servings: |
about 45 cookies |
| Submitted By: |
ol-blue |
| Submitted: |
9/12/2007 |
Ingredients
Here is another cookie recipe using a spice cake mix I came up with. These cookies are good without the glaze also.
Enjoy! Debbie
Apple Spice Cookies
COOKIE
1 box(es) SPICE CAKE MIX
1/2 cup(s) SOUR CREAM
2 EGGS
1 cup(s) APPLES; Grated.
1/2 cup(s) WALNUTS; Chopped.
GLAZE
1 cup(s) POWDERED SUGAR
1 1/2 tablespoon(s) MILK
1/2 teaspoon(s) VANILLA
_____ |
Directions
In a mixing bowl; combine cake mix, sour cream and eggs; blend well.
Stir in apple and chopped walnuts.
(Dough will be on the soft side.)
Drop dough by heaping teaspoonfuls 1 inch apart onto greased cookie sheets.
Bake cookies at 350 degrees for 10 to 13 minutes or until cookies are firm to touch.
Remove cookies from cookie sheet to wire racks to cool.
When cool, frost cookies with powdered sugar glaze if desired.
About 48 cookies.
To prepare glaze; blend all glaze ingredients together until smooth and desired consistency.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Grilled Chicken Fajita Sandwiches |
| Servings: |
6 sandwiches |
| Submitted By: |
ol-blue |
| Submitted: |
9/11/2007 |
Ingredients
This is a wonderful quick sandwich that takes no time to prepare.
Enjoy! Debbie
Grilled Chicken Fajita Sandwiches
4 CHICKEN BREASTS; Boneless Skinless.
12 slice(s) AMERICAN CHEESE
6 slice(s) BACON; Thick Sliced.
12 slice(s) SOURDOUGH BREAD
1 package(s) (1.12 ounce) FAJITA SEASONING MIX
1/4 cup(s) WATER
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Directions
Fry bacon until done; cut in half and set aside.
In a re-sealable bag add Fajita mix and water; mix well.
Add chicken to bag and marinade in the refrigerator for 1 hour turning occasionally.
To prepare sandwiches; remove chicken from marinade, discard marinade.
Place chicken on BBQ grill and grill chicken until cooked through.
Remove chicken to plate and cut into thin strips.
For each sandwich, place one slice of cheese onto one slice of bread.
Lay chicken strips on top of cheese then place 2 pieces of bacon on top.
Top with second slice of cheese.
Top with remaining slice of bread.
Butter both sides of bread and place sandwiches on grill.
Gently press each sandwich with a spatula to hold ingredients together.
Grill sandwiches over medium heat turning them over when one side is golden or grill marks appear.
Yields 6 sandwiches
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
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| Chocolate Peanut Butter Brownies |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
9/6/2007 |
Ingredients
Here is another great recipe using a cake mix. It is so easy and great with a glass of milk or a cup of coffee.
Enjoy! Debbie
Chocolate Peanut Butter Brownies
BROWNIES
1 box(es) CHOCOLATE CAKE MIX
3/4 cup(s) PEANUT BUTTER
2 EGGS
1/3 cup(s) WATER
1 cup(s) MARGARINE; Softened.
1 3/4 cup(s) CHOCOLATE CHIPS
GLAZE
1/2 cup(s) CHOCOLATE CHIPS
2 teaspoon(s) SHORTENING
2 teaspoon(s) PEANUT BUTTER; Creamy.
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Directions
In a mixing bowl, combine cake mix, peanut butter, eggs, water, and margarine.
Beat at medium speed, until well mixed.
Stir in 1 ¾ cups chocolate chips by hand.
Spread into a greased 15x10x1 inch jelly roll pan.
Bake at 350 degrees for 20 to 25 minutes or until tested done.
Try not to over bake.
Cool completely then drizzle chocolate glaze over brownies.
To make glaze, place ½ cup chocolate chips, peanut butter and shortening in a microwave-safe bowl.
Melt chips in microwave, stirring a few times until chips are melted.
Drizzle glaze over cooled brownies.
Let glaze set up and cut into squares.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
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| Beef Potatoes And Gravy (Slow Cooker) |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
9/4/2007 |
Ingredients
Don't forget to use the Reynolds Slow Cooker Liners. This will make this and extra easy meal.
Enjoy! Debbie
Beef Potatoes And Gravy (Slow Cooker)
4 BEEF CUBE STEAK; Browned.
5 medium (4 cups) POTATOES; Peeled And Sliced.
2 package(s) (0.87 ounce each) BROWN GRAVY MIX
ONION; Chopped, To Taste.
SALT; To Taste.
BLACK PEPPER; To Taste.
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Directions
In a skillet with a little oil, brown beef on both sides seasoning beef with salt and pepper to taste.
Remove beef to a plate and set aside.
In skillet that you used to brown beef; add 2 cups water and both gravy mix, stir well.
Bring to a boil stirring constanly,remove from heat.
Place one layer of meat in slow cooker, sprinkle with some onion.
Place some potatoes on top of the meat.
Pour some gravy over potatoes and repeat with another layer of meat, onions, potatoes and gravy.
Make sure your top layer of potatoes are coated with some gravy.
Cover and cook on low for about 6 hours.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Grilled Southwest Chicken Sandwich |
| Servings: |
4 to 5 sandwiches |
| Submitted By: |
ol-blue |
| Submitted: |
8/31/2007 |
Ingredients
4 cup(s) (4 boneless) CHICKEN BREASTS; Cooked, Shredded.
1/3 cup(s) BACON; Cooked And Cut Up.
1/3 cup(s) RED ONION; Chopped.
3/4 cup(s) LITEHOUSE JALAPENO RANCH DRESSING
BUTTER; Or Margarine.
PEPPER JACK CHEESE; Sliced.
1/4 cup(s) GREEN BELL PEPPER; Chopped.
1/4 cup(s) RED BELL PEPPER; Chopped.
BLACK PEPPER; To Taste.
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Directions
Fry bacon slices until crisp.
When bacon is cool enough to handle, chop into bite small pieces.
Grill chicken breast on BBQ until done.
Remove chicken to a plate and shred chicken into bite size pieces.
In a mixing bowl combine warm shredded chicken, red onion, red and green bell peppers, dressing and pepper to taste.
To make sandwich, take a slice of bread and spread some of the chicken mixture over the slice of bread.
Top chicken with a slice of cheese then another slice of bread.
Butter both sides of bread.
Place sandwich in a fry pan over medium high heat and grill sandwich until golden brown on one side; flip sandwich over and continue to grill sandwich until bread is golden brown and cheese starts to melt.
Yields 4 to 5 sandwiches.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Dreamy Orange Freezer Pie |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
8/22/2007 |
Ingredients
This tastes so much like eating an Orange Creamsicle. I am going to try raspberry sherbet next time.
Enjoy! Debbie
Dreamy Orange Freezer Pie
1 (8 or 9 inch) GRAHAM CRACKER PIE CRUST
1 cup(s) MILK
1 box(es) (3.4 ounce) VANILLA INSTANT PUDDING AND PIE FILLING
2 cup(s) COOL WHIP; Divided.
2 cup(s) ORANGE SHERBET; Softened Just A Little.
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Directions
In a bowl, add the box of pudding mix.
Add milk, beat with wire whisk 2 minutes or until well blended.
Fold in 1 cup Cool Whip.
Spoon filling evenly over crust.
In mixing bowl, add remaining 1 cup Cool Whip and orange sherbet, blend well until smooth.
Spread this over pudding mixture and freeze for 3 hours.
Remove pie from freezer and cut into slices to serve.
_____
This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Quick and Easy Banana Boat |
| Servings: |
1 |
| Submitted By: |
Frankie S. |
| Submitted: |
8/22/2007 |
Ingredients
1 banana
1 handfull of chocolate chips
1 handfull of mini marshmallows
chopped walnuts or pecans
aluminum foil
|
Directions
Slice banana skin end to end, starting at the stem, to make a "boat" of the banana. Do not puncture skin on other side.
Smoosh the banana a bit in order to loosen the skin from the fruit, but do not remove or tear the skin.
Stuff chocolate, marshmallows and nuts into the banana skin around the fruit.
Place stuffed banana onto a sheet of aluminum foil and wrap banana completely in the foil. Make sure the ENTIRE banana is covered. Twist ends of the aluminum foil to seal. Be careful not to tear the foil!
Place covered banana into hot coals for 5-10 minutes, or until chocolate and marshmallows are melted to your satisfaction.
Remove the banana from the coals and let cool for a few moments. Serve in foil packets and enjoy! |
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| |
| BBQ Beef Flanken Cut Ribs |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
8/21/2007 |
Ingredients
These do not last long when I prepare them for my family.
Enjoy Debbie!
_____
BBQ Beef Flanken Cut Ribs
FLANKEN RIBS; As Many As Desired.
1 cup(s) SOY SAUCE
1 tablespoon(s) GARLIC; Minced.
dash GROUND GINGER
1 cup(s) SUGAR
1/2 teaspoon(s) BLACK PEPPER
2 tablespoon(s) SESAME SEEDS
4 teaspoon(s) SESAME OIL
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|
Directions
In a Ziplock bag add soy sauce, minced garlic, ginger, sugar, sesame seeds, pepper and sesame oil; mix well.
Add ribs to bag, marinate at least 4 hours or overnight.
Put ribs on hot BBQ grill.
Cook a few minutes on each side.
Serve.
Beef Flanken rib are also called Beef Chuck Short Ribs.
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Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Beefy Bean Hash Brown Bake |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
8/21/2007 |
Ingredients
I think I should have doubled this. My family wanted more. My son thinks a little cheese sprinkled on top of this would be good.
Enjoy! Debbie
Beefy Bean Hash Brown Bake
1 to 1 1/2 pound(s) GROUND BEEF
5 cup(s) SHREDDED HASH BROWNS; Frozen.
BLACK PEPPER; To Taste.
SALT; To Taste.
1 small ONION; Chopped.
2 cup(s) WATER
2 package(s) (0.87 ounce each) BROWN GRAVY MIX
1 tablespoon(s) GARLIC; Minced.
1 can(s) GREEN BEANS; Drained.
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Directions
Add frozen hash browns to a greased 13 x 9 pan.
Season potatoes with salt and pepper to taste.
In a skillet add ground beef, onions and garlic.
Fry ground beef until no longer pink.
Drain off any fat.
Stir in water and gravy mix; stirring well.
Bring to a boil and add drained green beans.
Pour over potatoes.
Cover pan and bake at 350 degrees for 30 minutes.
Remove lid and bake for 5 minutes more.
Serves 4
_____
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com |
|
| |
| Boston Crème Pudding Cupcakes |
| Servings: |
24 cupcakes |
| Submitted By: |
ol-blue |
| Submitted: |
8/19/2007 |
Ingredients
These are real simple to make and a big hit in my family.
Enjoy! Debbie
Boston Crème Pudding Cupcakes
24 CUPCAKES; Baked.
1 1/4 cup(s) (3.4 ounce) VANILLA INSTANT PUDDING AND PIE FILLING; Box.
1 1/2 cup(s) MILK
1 1/2 teaspoon(s) VANILLA
1/2 cup(s) WHIPPING CREAM
1 cup(s) CHOCOLATE CHIPS
POWDERED SUGAR
_____ |
Directions
Make pudding according to package direction but only use 11/4 cup of milk and adding the vanilla.
Place pudding in refrigerator for 15 minutes.
Spoon pudding into a pastry bag fitted with a medium size plain tip.
Fill cupcakes with vanilla pudding by inserting tip into the top of the cupcake and squeezing a tablespoon or so of the pudding into each cupcake.
The cupcakes will swell some.
Heat whipping cream in a small saucepan over medium heat until bubbles appear around the edges; remove from heat; add chocolate chips and whisk until smooth.
Dip the cupcake tops in the chocolate or drizzle chocolate over cupcakes using a spoon.
Refrigerate until chocolate is set; about 30 minutes.
Sprinkle with powdered sugar just before serving if desired.
_____
This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
| |
| Chocolate Butterscotch Devils |
| Servings: |
3 1/2 dozen |
| Submitted By: |
ol-blue |
| Submitted: |
8/18/2007 |
Ingredients
I like making these cookies. It does not require a lot of ingredients.
Enjoy! Debbie
Chocolate Butterscotch Devils
1 box(es) DEVILS FOOD CAKE MIX
1/2 cup(s) OIL
3 EGGS
1 1/4 cup(s) BUTTERSCOTCH CHIPS
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Directions
In a mixing bowl; combine cake mix, oil and eggs; mix well.
Stir in butterscotch chips.
Drop by rounded cookie scoop or tablespoons onto an ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes or until center of cookie is just set.
Remove from oven and let cookies set on cookie sheet for 2 minutes before removing to a wire rack to cool.
Yields about 31/2 dozen.
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________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| |
| Easy Microwave Brownie in a Mug Mix |
| Servings: |
1 |
| Submitted By: |
BlueSagePress.com |
| Submitted: |
8/14/2007 |
Ingredients
1/4 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons semi-sweet chocolate chips
1 tablespoon unsweetened cocoa powder
1-1/2 teaspoons egg white powder or meringue powder
1/8 teaspoon baking powder
Dash of salt |
Directions
Blend dry mix ingredients together. To prepare: Microwave 1-1/2 tablespoons butter or margarine in 12-oz. microwave-safe mug until melted. Place brownie mix in mug and add 1-1/2 tablespoons water; stir with fork until blended. Microwave on 60% power (for 1000 Watt oven) for 2 minutes. Enjoy! This is one of 80 single serve mixes in the Easy Microwave Desserts in a Mug cookbook from Blue Sage Press. Order at www.BlueSagePress.com |
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| Cold Honey Sesame Pasta |
| Servings: |
4 to 6 |
| Submitted By: |
ol-blue |
| Submitted: |
8/14/2007 |
Ingredients
The red bell peppers and the sesame oil add a wonderful flavor to this easy salad.
Enjoy! Debbie
Cold Honey Sesame Pasta
DRESSING
1/4 cup(s) OIL
3 tablespoon(s) SESAME OIL
1/2 teaspoon(s) RED PEPPER FLAKES; Crushed, Dried.
2 tablespoon(s) HONEY
1 tablespoon(s) SOY SAUCE
SALAD
8 ounce(s) ANGEL HAIR PASTA; Or Thin Spaghetti.
RED BELL PEPPER; To Taste.
1 to 2 tablespoon(s) SESAME SEEDS; Toasted.
SALT; To Taste.
BLACK PEPPER; To Taste.
2 to 4 GREEN ONIONS; Chopped.
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Directions
Cook the pasta in salted boiling water, according to package directions.
Drain pasta and do not rinse.
To prepare dressing; in a microwave-safe dish, heat the dressing ingredients in the microwave on high heat for 1 minute.
Mix well.
Place cooked pasta in a bowl.
Pour dressing over pasta.
Toss pasta with dressing until pasta is well coated.
Cover and chill for several hours.
When pasta has cooled mix in green onions, bell pepper and sesame seeds and salt and pepper to taste.
Serves 4 to 6
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________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Moist Banana Apple Bread |
| Servings: |
1 loaf |
| Submitted By: |
ol-blue |
| Submitted: |
8/13/2007 |
Ingredients
I decided at the last minute to throw some apples into the batter. I was a little hesitant at first, but I am glad I did. This bread is really good. The walnuts on top of the bread get a little toasted while baking, adding a great flavor to this very moist bread.
Enjoy! Debbie
Moist Banana Apple Bread
1/4 cup(s) SHORTENING
1/4 cup(s) BUTTER; Softened.
1/2 cup(s) BROWN SUGAR
1/2 cup(s) SUGAR
2 EGGS
1/4 cup(s) SOUR CREAM
1 cup(s) BANANAS; Mashed.
1 teaspoon(s) VANILLA
2 cup(s) FLOUR
1 teaspoon(s) BAKING POWDER
1 teaspoon(s) BAKING SODA
1/2 teaspoon(s) CINNAMON
2 cup(s) APPLE; Chopped.
1 cup(s) WALNUTS; Chopped And Divided.
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Directions
In a mixing bowl, cream shortening and both sugars together.
Beat in eggs.
Add sour cream, bananas and vanilla.
In small bowl, combine flour, baking powder, soda and cinnamon.
Gradually add to shortening mixture.
Fold in apples and 3/4 cup of walnuts.
Pour batter into a greased loaf pan.
Sprinkle the remaining 1/4 cup of walnuts over batter.
Bake for 60 minutes at 350 degrees or until bread tests done.
Cool bread in pan for 15 minutes.
Remove bread from pan to a wire rack to cool.
Yields 1 loaf
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Pork With Ramen Noodles |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
8/11/2007 |
Ingredients
Pork tenderloin would work great in this recipe also. The next time I make this I will add some red pepper flakes.
Enjoy! Debbie
Pork With Ramen Noodles
1 pound(s) PORK CHOPS; Boneless.
1 tablespoon(s) GARLIC; Minced.
1/3 cup(s) KIKKOMAN STIR- FRY SAUCE; Plus 2 Tablespoons.
3 package(s) (3 ounce each) ORIENTAL RAMEN NOODLES
2 tablespoon(s) OIL; Divided.
2 to 3 cup(s) BROCCOLI FLORETS
1/2 teaspoon(s) BLACK PEPPER
1 1/2 teaspoon(s) SESAME OIL
4 to 6 GREEN ONIONS
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Directions
Cut pork into bite size pieces.
Add pork to a bowl and add 2 tablespoons stir-fry sauce and garlic; stir to coat and let stand for 15 minutes.
Cut up onions and broccoli into bite size pieces; set aside.
Cook noodles in 2 quarts of water adding only one seasoning packet to the water.
Boil for 2 minutes; drain.
Heat 1 tablespoon oil in a large skillet over high heat.
Add pork and stir-fry until pork is no longer pink.
Remove pork to a plate.
Reduce heat to medium-high; stir-fry broccoli with 2 tablespoons water for about 3 minutes.
Add onions and more oil if needed and stir-fry 1 to 2 minutes.
Add pork back to pan.
Stir in noodles, and remaining 1/3 cups stir-fry sauce and pepper, tossing well until all noodles are coated with sauce.
Sprinkle sesame oil over noodles and pork and toss well to combine.
Serves 4
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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|
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| Cheesy BBQ Pork Chops |
| Servings: |
4 to 6 |
| Submitted By: |
ol-blue |
| Submitted: |
8/10/2007 |
Ingredients
I like to use boneless pork chops but bone-in would work just fine. I also used Sweet Baby Ray's Honey Chipotle Barbecue sauce. I love that stuff.
Enjoy! Debbie
Cheesy BBQ Pork Chops
4 to 6 PORK CHOPS
1/2 cup(s) BREAD CRUMBS
1/2 cup(s) FLOUR
3 teaspoon(s) MINCED ONIONS; Dried.
1/4 teaspoon(s) SALT
1/4 teaspoon(s) BLACK PEPPER
1/4 teaspoon(s) MARJORAM
BARBECUE SAUCE; Your Favorite.
MOZZARELLA CHEESE; Grated.
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Directions
In a plastic bag, combine the bread crumbs, flour, dried minced onions, salt, pepper and marjoram.
Lightly coat pork chops with coating mix.
Place on a foil-lined baking sheet.
Bake for 25 to 30 minutes at 400 degrees or until pork chops are light brown and cooked through.
Top pork chops with about 2 tablespoons barbecue sauce and some mozzarella cheese.
Bake an additional 5 minute or until cheese is melted.
Yields 4 to 6 pork chops.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Baked Chicken Breasts With Cheese Sauce |
| Servings: |
4 Chicken Breasts |
| Submitted By: |
ol-blue |
| Submitted: |
8/7/2007 |
Ingredients
This sauce is so good over the chicken breasts.
Enjoy! Debbie
Baked Chicken Breasts With Cheese Sauce
CHICKEN
4 CHICKEN BREASTS; Boneless Skinless.
1/2 cup(s) FLOUR
1/8 teaspoon(s) SALT
1/8 teaspoon(s) BLACK PEPPER
1/4 teaspoon(s) PAPRIKA
1 cup(s) BREAD CRUMBS; Dry.
1/4 cup(s) PARMESAN CHEESE; Powder Kind.
1/4 cup(s) BUTTER; Melted.
CHEESE SAUCE
2 tablespoon(s) BUTTER
2 tablespoon(s) FLOUR
1 cup(s) MILK
1/2 teaspoon(s) WORCESTERSHIRE SAUCE
2 tablespoon(s) PARMESAN CHEESE; Grated.
1 cup(s) CHEDDAR CHEESE; Grated.
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Directions
Melt 1/4 cup butter.
In a plastic bag, combine flour, salt, pepper, paprika, bread crumbs and Parmesan cheese.
Dip chicken breasts in melted butter and then dip into flour-crumb mixture.
Place coated chicken on shallow baking sheet lined with foil.
Drizzle any extra melted butter over chicken.
Sprinkle top of chicken breasts with a little more flour-crumb mixture.
Bake at 375 degrees for 25 to 30 minutes or until chicken is light brown and cooked through.
Prepare sauce by melting butter in a sauce pan.
Stir in flour and stir until flour is combined.
Slowly add the milk and cook, stirring constantly until the sauce has thickened.
Add Worcestershire sauce, Parmesan cheese and cheddar cheese to sauce mixture and stir well.
If you would like a little thinner sauce add more milk.
Serve sauce over chicken.
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Photo of this recipe can be seen at www.ol-blue.com
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| Quick And Easy Ice Cream Cake |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
8/1/2007 |
Ingredients
26 OREOS; Crushed.
1/4 cup(s) MARGARINE; Melted.
1/2 gallon(s) ICE CREAM; Softened.
8 ounce(s) COOL WHIP; Thawed.
7 tablespoon(s) BUTTER
1 1/2 square(s) UNSWEETENED BAKING CHOCOLATE
2/3 cup(s) SUGAR
1 1/2 teaspoon(s) VANILLA
2/3 cup(s) EVAPORATED MILK
1/2 teaspoon(s) SALT
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Directions
In a bowl mix crushed Oreos and 1/4 cup melted margarine together with a fork until crumbs are moist.
Press crumbs into a 9 x 13 pan and place in freezer until crumbs are set.
In a sauce pan; melt 7 tablespoons butter and unsweetened chocolate over low heat.
Add sugar, vanilla, evaporated milk and salt.
Bring to a boil and cook until thickened, about 5 minutes.
Remove pan from burner to cool.
Spread softened ice cream over frozen crumbs and place back in freezer.
Pour cooled chocolate sauce over frozen ice cream and place in freezer to set up.
Frost frozen cake with Cool Whip and freeze.
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Photo of this recipe can be seen at www.ol-blue.com
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| Foiled Pork Cube Steak Dinner |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
7/31/2007 |
Ingredients
4 PORK CUBE STEAKS
4 medium POTATOES; Quartered.
CARROTS; Baby Or Cut Up.
1/4 cup(s) ONIONS; Chopped.
2 can(s) (10 3/4 ounce each) CREAM OF CHICKEN SOUP
4 tablespoon(s) MILK
SALT; To Taste.
BLACK PEPPER; To Taste.
4 sheets ALUMINUM FOIL
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Directions
Place individual cube steaks on a sheet of foil.
Season pork with a salt and pepper to taste.
Lay potatoes and carrots on top of pork.
In a bowl, mix together the soup, onion and milk.
Pour soup mixture over vegetables and meat.
Seal foil pouches well and place on a BBQ over low
heat.
Cook for about 30 minutes or until meat and vegetables are done.
_____
This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| Spicy Chile Japone Chicken Over Rice |
| Servings: |
3 to 4 |
| Submitted By: |
ol-blue |
| Submitted: |
7/27/2007 |
Ingredients
CHICKEN
2 (2 1/2 cups) CHICKEN BREASTS; Skinless, Boneless, And Cubed.
RICE; Cooked.
1 to 2 tablespoon(s) OIL
8 WHOLE CHILE JAPONES; Red Peppers, Dried.
2 1/2 tablespoon(s) GARLIC; Minced.
6 GREEN ONIONS; Cut Into Chunks.
SAUCE
3/4 cup(s) CHICKEN STOCK
1 tablespoon(s) CORNSTARCH
5 tablespoon(s) SOY SAUCE
1/4 cup(s) COOKING SHERRY
1 1/2 tablespoon(s) RED CHILI PASTE
1 tablespoon(s) GARLIC; Minced.
2 1/2 tablespoon(s) SUGAR
3/4 tablespoon(s) RED WINE VINEGAR
1 1/2 tablespoon(s) SESAME OIL
CHICKEN COATING
1 EGG WHITE
1 1/2 tablespoon(s) CORNSTARCH
1/8 teaspoon(s) SALT
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Directions
To make sauce: In a saucepan, stir together the chicken broth, cornstarch, soy sauce, sherry, red chili paste, garlic, sugar, red wine vinegar and sesame oil until the cornstarch has dissolved.
Bring mixture to a boil; reduce heat and simmer for about 15 minutes or until the sauce is thick enough to coat the back of a spoon.
Set aside.
To make chicken coating: In a bowl; stir together the egg white, cornstarch, and salt with a fork until cornstarch is dissolved.
Do not over mix.
Add chicken to egg white mixture and stir to coat.
In a large skillet; heat oil until hot.
Carefully add the chicken to the hot oil.
Spread out chicken evenly in skillet and let the chicken brown with out stirring.
When chicken is browned on one side; turn chicken with a spoon and continue cooking chicken until done, stirring often.
Stir in dried red peppers; stir-fry for one minute.
Add the garlic and green onions; stir-fry for about one minute.
Add the sauce to skillet and stir to combine.
Remove from heat.
Serve over rice.
Serves 3 to 4.
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Photo of this recipe can be seen at www.ol-blue.com
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| Foiled Italian Green Beans |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
7/25/2007 |
Ingredients
GREEN BEANS; Fresh.
ZESTY ITALIAN SALAD DRESSING MIX; Or Plain Italian.
ONION; Chopped, To Taste.
GARLIC; Minced, To Taste.
SALT; To Taste.
BLACK PEPPER; To Taste.
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Directions
Snap green beans to desired length.
Place beans on sheet of heavy duty foil.
Sprinkle chopped onions and garlic over beans.
Season beans with salt and pepper to taste.
Drizzle a little Italian dressing over beans; you don't need a lot.
Fold foil over and seal edges to form packet.
Place on BBQ grill and cook over low heat for about 20 minutes or until tender crisp.
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Crunchy Broccoli Romaine Salad |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
7/23/2007 |
Ingredients
Crunchy Broccoli Romaine Salad
SALAD
1 package(s) (3 ounce) RAMEN NOODLES
1/2 cup(s) SUNFLOWER SEEDS; Salted.
2 tablespoon(s) BUTTER
1 bunch (small) BROCCOLI; Cut Into Bite Size Pieces.
1 head ROMAINE LETTUCE
1/2 cup(s) GREEN ONIONS; Chopped.
DRESSING
3/4 cup(s) SUGAR
2/3 cup(s) OIL
2/3 cup(s) RED WINE VINEGAR
1 tablespoon(s) SOY SAUCE
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Directions
In jar or container with a tight fitting lid; combine the sugar, oil, vinegar and soy sauce.
Shake dressing until well blended.
Washed and dry lettuce.
Tear lettuce into bite size pieces.
Place lettuce in a bowl.
Add broccoli and green onions to lettuce and set aside.
Break the ramen noodles into small pieces.
You will not use the seasoning packet.
In a skillet, melt butter and brown the ramen noodles adding the sunflower seeds during the last few minutes, just as the noodles start to turn color.
Continue browning noodles until they are lightly browned and the sunflower seeds are toasted.
Remove noodle mixture from pan on to a paper towel to cool.
Combine the cooled noodle mixture with the salad; toss well.
Add desired amount of the dressing to the salad in the bowl or drizzle dressing over each individual salad.
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com
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| Beef Teriyaki Sandwiches (Slow Cooker) |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
7/17/2007 |
Ingredients
I use Kikkoman Sweet and Sour Sauce in this recipe. I'm sure any brand will work.
Enjoy! Debbie
Beef Teriyaki Sandwiches (Slow Cooker)
2 pound(s) CHUCK STEAK; Beef.
2 tablespoon(s) SOY SAUCE
2 teaspoon(s) BROWN SUGAR
1/2 teaspoon(s) GINGER; Ground.
1 teaspoon(s) GARLIC; Minced.
4 tablespoon(s) SWEET AND SOUR SAUCE
4 ROLLS; Or Buns.
4 PINEAPPLE RINGS
RED ONION; Sliced.
4 slice(s) SWISS CHEESE; Thin Sliced.
LETTUCE; Optional.
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Directions
Trim away any fat from chuck steak.
Slice steak into thin strips.
Add to slow cooker; the soy sauce, brown sugar, ginger, garlic and sweet and sour sauce and mix well.
Add meat and stir to coat.
Cover slow cooker and set on low; cook 7 to 9 hours or set on high for 3 to 4 hours.
To serve, remove meat with a slotted spoon and place meat on the bottoms half of each toasted or un-toasted roll.
Place a slice of cheese over meat.
Spoon a little sauce over cheese to help melt cheese.
Top with onion and pineapple.
Drizzle a little more sauce over rolls if desired.
Place top half of roll on top of meat and serve.
Yields 4 sandwiches depending on size of rolls
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Photo of this recipe can be seen at www.ol-blue.com
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| Pie Iron Cinnamon Sticks |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
7/15/2007 |
Ingredients
1 package(s) (8 ounce) CREAM CHEESE; Softened.
1 EGG YOLK
1 1/4 cup(s) SUGAR; Divided.
SLICED BREAD
2 teaspoon(s) CINNAMON
1/2 cup(s) BUTTER; Melted.
1/4 teaspoon(s) VANILLA
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Directions
In a mixing bowl; combine the cream cheese, egg yolk, vanilla and 1/4 cup sugar; mix well and set aside.
Remove crust from bread.
Flatten bread slices with your hand on a sheet of wax paper.
Spread the cream cheese mixture over each slice of bread to within 1/2 inch of edges.
Roll up bread diagonally from point to point.
Add remaining 1 cup sugar and 2 teaspoons cinnamon to a shallow dish; mix well.
Dip the roll-ups in the melted butter, then in cinnamon-sugar mixture.
Place 3 roll-ups in a pie iron, tucking edges in if bread is a little long.
Cook over a hot fire until roll-ups are golden brown and sugar has caramelized, flipping pie iron over once.
Flip roll-ups onto a wire rack to cool for a few minutes before eating.
Yields about 10 to 15 depending how much filling you use for each slice of bread.
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________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Beefy Bean Skillet |
| Servings: |
4 to 5 |
| Submitted By: |
ol-blue |
| Submitted: |
7/10/2007 |
Ingredients
1 pound(s) GROUND BEEF
1 1/2 cup(s) WATER
1/2 teaspoon(s) SALT
1 package(s) (0.8 ounce) BROWN GRAVY MIX
2 tablespoon(s) TOMATO PASTE
1/2 teaspoon(s) BLACK PEPPER
1/2 teaspoon(s) MARJORAM
1/2 cup(s) ONION; Chopped.
1 can(s) (14.5 ounce) GREEN BEANS; Drained.
4 medium POTATOES; Sliced Thin.
1 clove(s) GARLIC; Minced.
CHEDDAR CHEESE; Optional.
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Directions
In a skillet brown the ground beef until done.
Drain off any fat.
Stir in the water, gravy package, salt, pepper, tomato paste and marjoram.
Add the potatoes and beans; stir together.
Bring mixture to a boil, reduce heat to medium-low; cover and simmer until potatoes are tender, about 25 to 30 minutes.
Sprinkle grated cheddar cheese on before serving if desired.
Serves 4 to 5
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This post generated by DREAMS 1+1
Photo of this recipe can be seen at www.ol-blue.com |
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| Chocolate Zucchini Banana Bread |
| Servings: |
1 loaf |
| Submitted By: |
ol-blue |
| Submitted: |
6/28/2007 |
Ingredients
1/2 cup(s) OIL
1 cup(s) SUGAR
2 EGGS
2 teaspoon(s) VANILLA
1 1/2 cup(s) FLOUR
1 1/2 teaspoon(s) CINNAMON
1/2 teaspoon(s) SALT
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 cup(s) BANANA; Mashed.
1/2 cup(s) ZUCCHINI; Grated.
1/4 cup(s) WALNUTS; Chopped.
1/2 cup(s) CHOCOLATE CHIPS
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Directions
In a mixing bowl; mix together the oil, sugar and eggs until creamy.
Mix in the mashed banana and zucchini.
In a small bowl; mix together the flour, cinnamon, salt, baking soda and baking powder.
Add to banana mixture.
Stir in walnuts and chocolate chips.
Pour patter into a greased loaf pan.
Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted comes out clean.
Cool in pan for 10 minutes and finish cooling on a rack.
Yields 1 loaf
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Butterscotch Banana Nut Bread |
| Servings: |
1 loaf |
| Submitted By: |
ol-blue |
| Submitted: |
6/22/2007 |
Ingredients
1 cup(s) BANANAS; Mashed.
3/4 cup(s) SUGAR
1/4 cup(s) BUTTER; Softened.
1 EGG
2 cup(s) FLOUR
2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) BAKING SODA
3/4 teaspoon(s) CINNAMON
1/2 teaspoon(s) SALT
1/4 cup(s) MILK
1 cup(s) WALNUTS; Chopped, Divided.
3/4 cup(s) BUTTERSCOTCH CHIPS
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Directions
In a mixing bowl, cream together bananas, sugar, butter and eggs.
Combine flour, baking powder, baking soda, salt and cinnamon in a small bowl.
Gradually add flour alternately with milk into banana mixture.
Mix well.
Stir in 3/4 cup of walnuts and butterscotch morsels.
Pour batter into a greased 9 x 5 loaf pan.
Sprinkle top with remaining 1/4 cup walnuts.
Bake at 350 degrees for 60 to 70 minutes or until a toothpick inserted in center comes out clean.
Cool bread in pans for 15 minutes.
Remove from pan to a wire rack to cool.
Yields 1 loaf.
_____
This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| |
| Cheesy Foiled Potatoes |
| Servings: |
5 |
| Submitted By: |
ol-blue |
| Submitted: |
6/21/2007 |
Ingredients
5 medium POTATOES
1 cup(s) CHEDDAR CHEESE; Grated.
1/2 cup(s) PARMESAN CHEESE; Grated.
3/4 cup(s) WHIPPING CREAM
ONION; Chopped, To Taste.
SALT; To Taste.
BLACK PEPPER; To Taste.
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Directions
Spray a large sheet of heavy duty foil with a non-stick cooking spray.
Peel and thinly slice potatoes.
Place half of the potatoes on the center of foil.
Season potatoes with salt and pepper to taste.
Sprinkle half of each cheese, and chopped onion to taste over potatoes.
Cover with remaining potatoes, salt and pepper to taste, remaining cheese and onion.
Fold up foil into a pouch leaving top open.
Add whipping cream.
Fold over foil and seal well.
Grill over medium-low heat (about 325 degrees) for about 30 minutes or until potatoes are tender; turning foil over a couple times.
Serves 5
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This Post generated by DREAMS 1+1
________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Chocolate Filled Strawberries |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
6/15/2007 |
Ingredients
I would think it would be so neat to put these strawberries in those 1/2 dozen clear plastic egg container that I have seen on the Rachel Ray show. If you are lucky enough to have the clear plastic egg containers in your area then you would not have to cut the bottom of the strawberries off. Do this only if you want them to stand on a plate.
The empty strawberry containers work great also.
Enjoy! Debbie
Chocolate Filled Strawberries
STRAWBERRIES; Large.
1 cup(s) SEMI SWEET CHOCOLATE CHIPS
1 cup(s) WHIPPING CREAM; Heavy.
1/8 cup(s) SUGAR
STAWBERRY LEAVES; Or Mint Leaves.
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Directions
Remove stems from strawberries.
Partially hollow out strawberries.
Cut a slice off the bottom of each strawberry so that it will stand on end.
Melt chocolate chips over a double boiler or in the microwave in a microwave safe bowl.
Cook and stir just until the chocolate melts.
The chocolate will continue to melt as you stir.
You do not want the melted chocolate to be hot.
Pour the whipping cream into a chilled bowl.
Use an mixer on high speed, beat until soft peaks form.
Add the sugar and beat until stiff peaks form.
Add the melted chocolate into the whipped cream as quickly as possible, and continue to mix on high speed until combined, about 1 minute.
Transfer Chocolate Cream mixture to a pastry bag with a star tip or spoon into a large plastic bag with a ¼ inch wide opening cut at one corner.
Pipe the cream into the strawberry holes, filling completely and mounding mixture a little.
Place a strawberry leaf or mint sprig in the top of each strawberry.
Refrigerate.
It is best to eat the strawberries within 24 hours.
I usually use two 16 ounce boxes of strawberries and have a little chocolate cream left over.
It all depends on the size of the berries.
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Photo of this recipe can be seen at www.ol-blue.com
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| |
| Taco Potato Casserole |
| Servings: |
4 |
| Submitted By: |
ol-blue |
| Submitted: |
6/11/2007 |
Ingredients
This would be great made in the Dutch oven. My son thinks green peppers would be good in this.
Enjoy! Debbie
Taco Potato Casserole
4 medium POTATOES; Peeled And Thinly Sliced.
1 pound(s) GROUND BEEF
1 package(s) (1.25 ounce) TACO SEASONING
3/4 cup(s) WATER
2 cup(s) CHEDDAR CHEESE; Grated.
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Directions
In a skillet; brown the ground beef.
Drain off any fat.
Add taco seasoning mix and water; stir well.
Add potatoes and 1 1/2 cups cheese to ground beef; mix well.
Place meat and potato mixture into a greased 13 x 9 pan.
Sprinkle top with 1/2 cup of remaining cheese.
Cover pan and bake at 350 degrees for 35 to 45 minutes or until potatoes are done.
Stir meat and potatoes and serve with additional grated cheese if desired.
Serves 4.
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________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| 7-Eleven's Slurpee |
| Servings: |
Makes one 32 ounce drink |
| Submitted By: |
ol-blue |
| Submitted: |
6/11/2007 |
Ingredients
This recipe came from Todd Wilbur Top Secret Recipes. It is very close to 7-Elevens Slurpee's. Very refreshing on a hot day! I have made this a couple of times. The last time I put my blender pitcher in the freezer to get it real cold. I was able to skip the last step of putting it back in the freezer for 30 minutes. I want to try this with coke instead of the club soda next time. The possibilities really are endless.
Enjoy! Debbie
7-Eleven's Slurpee
2 cup(s) CLUB SODA; Cold.
1/2 cup(s) SUGAR
1/4 + 1/8 teaspoon(s) CHERRY FLAVORED UNSWEETENED KOOL-AID
1/2 teaspoon(s) CHERRY EXTRACT
2 1/2 cup(s) CRUSHED ICE
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Directions
Pour 1 cup of the club soda into a blender.
Add the sugar, Kool-Aid and cherry extract.
Blend this until all of the sugar is dissolved.
Add the crushed ice and blend on high speed until the drink is a slushy, smooth consistency, with no remaining chunks of ice.
Add the remaining 1 cup club soda and blend briefly until mixed.
If necessary, put the blender into your freezer for 1/2 hour.
This will help thicken it up.
After 1/2 hour remove blender from your freezer and again blend briefly to mix.
Makes one 32 ounce drink
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________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Cheesy Potato Cups |
| Servings: |
6 to 12 |
| Submitted By: |
ol-blue |
| Submitted: |
6/8/2007 |
Ingredients
4 cup(s) POTATOES; Grated.
2 to 3 tablespoon(s) ONION; Grated.
1/2 to 3/4 cup(s) CHEDDAR CHEESE; Grated.
SALT; To Taste.
BLACK PEPPER; To Taste.
BUTTER
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Directions
Peel and grate enough raw potatoes to make 4 cups.
Mix together the grated potatoes, onion, cheese, salt and pepper.
Generously butter a standard cup cake muffin pan.
Press the potato mixture evenly into each muffin cups.
Bake at 375 degrees for 45 minutes or until the edges of the potato cups are browned and potatoes are done.
Carefully loosen and remove the potato cups onto a plate.
Yields about 12 potato cups.
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________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Korean Chuck Steak |
| Servings: |
4 to 6 |
| Submitted By: |
ol-blue |
| Submitted: |
6/5/2007 |
Ingredients
4 to 6 CHUCK STEAK; Serving Size.
1/2 cup(s) SOY SAUCE
2 to 3 GREEN ONIONS; Chopped.
1/4 cup(s) BROWN SUGAR
1/4 cup(s) RED WINE VINEGAR
1/4 cup(s) OLIVE OIL
2 1/2 tablespoon(s) SESAME OIL
1 tablespoon(s) GARLIC; Minced.
1 1/2 teaspoon(s) BLACK PEPPER
SESAME SEEDS; Optional.
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Directions
Mix all ingredients together in a re-sealable bag, except the steak.
Add the steaks to marinade and let marinate for 2 to 3 hours in the refrigerator.
Remove steaks from the marinade and discard the marinade.
Grill steaks over medium heat until cooked to your liking.
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________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Lemon Orange Delight Cake |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
5/19/2007 |
Ingredients
CAKE
1 LEMON CAKE MIX
1 package(s) (3.5 ounce) INSTANT LEMON PUDDING
3/4 cup(s) ORANGE JUICE
1/2 cup(s) OIL
4 EGGS
1 teaspoon(s) LEMON JUICE
GLAZE
1/3 cup(s) ORANGE JUICE
2/3 cup(s) SUGAR
1/4 cup(s) BUTTER
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Directions
In a large bowl, stir together cake mix and pudding mix.
Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract.
Beat on low speed until blended.
Scrape bowl, and beat 4 minutes on medium speed.
Pour batter into a greased 10 inch bundt pan.
Bake at 325 degrees 50 to 60 minutes or until tested done.
Let cool in pan for 10 minutes.
Turn cake out onto a wire rack with a sheet of wax paper under rack to catch the drippings from the glaze.
In a sauce pan over medium heat, bring to a boil 1/3 cup orange juice, sugar and butter.
Simmer for two minutes.
Poke some holes in cake using a fork and drizzle glaze slowly over hot cake.
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________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Marinated Grilled Sirloin |
| Servings: |
|
| Submitted By: |
ol-blue |
| Submitted: |
5/2/2007 |
Ingredients
You wont believe how moist and tender these steaks turn out.
Enjoy! Debbie
Marinated Grilled Sirloin
1 to 2 pound(s) SIRLOIN STEAK
3/4 teaspoon(s) GARLIC SALT
4 tablespoon(s) WORCESTERSHIRE SAUCE
2 1/2 tablespoon(s) OIL
1/2 teaspoon(s) COUNTRY-STYLE DIJON MUSTARD
1 1/2 teaspoon(s) LIQUID SMOKE
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Directions
Mix garlic salt, Worcestershire sauce, oil, mustard and liquid smoke in a re-sealable bag.
Pierce steak on both sides with a fork.
Add steak to bag and turn bag to coat meat.
Marinate steaks for 15 to 20 minutes.
Grill steaks until desired doneness.
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________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Pork Loin Roast With Glaze |
| Servings: |
|
| Submitted By: |
Ol-blue |
| Submitted: |
4/26/2007 |
Ingredients
I used a 2 1/2 pound roast and it took about 90 minutes to cook. Apricot nectar would be good with this also.
Enjoy! Debbie
Pork Loin Roast With Glaze
1 PORK LOIN ROAST
SALT; To Taste.
BLACK PEPPER; To Taste.
2 cup(s) MANGO NECTAR
1/2 cup(s) BROWN SUGAR; Light.
2 1/2 tablespoon(s) CORNSTARCH
2 teaspoon(s) DRY MUSTARD
1 1/2 tablespoon(s) WHITE VINEGAR
1 clove(s) GARLIC; Cut Into Slivers.
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Directions
Make glaze and set aside.
Glaze: Combine mango nectar, brown sugar, cornstarch, dry mustard and vinegar in a saucepan.
Cook over medium heat, stirring constantly until mixture is thickened and bubbly.
Reserve 2/3 cup of the apricot mixture for sauce to serve over cooked pork.
Other half of glazed will be used for glaze while baking.
Insert garlic into pork loin.
With a knife; score fat on roast in a diamond pattern.
Season roast with salt and pepper to taste.
Place roast, fat side up in a 13 x 9 baking pan or shallow roasting pan.
Bake at 325 degrees for about 1 hour; then pour glaze over roast and continue baking roast and basting occasionally until meat thermometer registers 160 degrees.
Remove roast to a serving platter.
Let roast sit for 10 to 15 minutes.
Take out about 1/2 cup of the drippings from baking dish and combine with the 2/3 cup reserved sauce.
Add as much of the dripping to taste or until the sauce is warm.
Serve sauce over roast.
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Photo of this recipe can be seen at www.ol-blue.com |
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| Marinated London Broil |
| Servings: |
|
| Submitted By: |
Ol-blue |
| Submitted: |
4/19/2007 |
Ingredients
You will be surprised how moist and tender this turns out. It's so good!
Enjoy! Debbie
Marinated London Broil
2 to 3 pound(s) LONDON BROIL
1 1/2 tablespoon(s) RED WINE VINEGAR
1 1/2 tablespoon(s) SOY SAUCE
1 1/2 tablespoon(s) OLIVE OIL
1 1/2 tablespoon(s) WORCESTERSHIRE SAUCE
1 tablespoon(s) GARLIC; Minced.
1 tablespoon(s) RED PEPPER FLAKES
3 GREEN ONIONS; Minced.
1 1/2 teaspoon(s) SUGAR
1/2 teaspoon(s) SALT
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Directions
Place marinade ingredients in a resealable plastic bag.
Close bag and squeeze bag to mix ingredients.
Add London broil and coat meat with the marinade.
Place meat in refrigerate for 24 hours, turning occasionally.
Grill meat to desired doneness.
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________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Italian Chicken And Noodles |
| Servings: |
4 to 6 |
| Submitted By: |
Ol-blue |
| Submitted: |
4/17/2007 |
Ingredients
I like this meal because it is so simple and quick. I used 4 boneless chicken breasts with this recipe.
Enjoy! Debbie
Italian Chicken And Noodles
4 cup(s) CHICKEN; Cooked And Cubed.
1 package(s) (0.7 ounce) ZESTY ITALIAN SALAD DRESSING MIX
8 ounce(s) CREAM CHEESE
1 can(s) (10 3/4 ounce) CREAM OF CHICKEN SOUP
1 clove(s) GARLIC; Minced.
1 cup(s) PEAS; Frozen.
1 soup can MILK
4 cup(s) EGG NOODLES
SALT; To Taste.
BLACK PEPPER; To Taste.
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Directions
Boil noodles along with the frozen peas until noodles are tender.
Mix together cubed chicken, dressing mix, cream cheese, soup, milk and garlic in a skillet.
Bring to a boil over medium heat; cover pan and simmer for 10 minutes over medium low heat.
Add drained noodles and peas to chicken mixture.
Cover pan and simmer until heated through.
Serves 4 to 6.
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________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Incredible Chicken Salad |
| Servings: |
|
| Submitted By: |
Gail |
| Submitted: |
4/15/2007 |
Ingredients
4 Boneless Chicken Breasts, cooked & cubed
1 bag Craisins(dried cranberries)
1 small bag diced Walnuts
5-6 Tbs. Mayo
2 longs stalks Celery diced
Salt/Pepper to taste |
Directions
Mix ingredients together well. Serve with Saltines or a buttery Townhouse cracker. |
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| Ooey Gooey Peanut Bars |
| Servings: |
1-13 x 9 pan |
| Submitted By: |
Ol-blue |
| Submitted: |
4/14/2007 |
Ingredients
These are soft and chewy and full of peanuts. A great snack while sitting around the campfire.
Enjoy! Debbie
Ooey Gooey Peanut Bars
1 box(es) (18.25 ounce) YELLOW CAKE MIX
1/3 cup(s) BUTTER; Melted.
1 EGG
3 cup(s) MINIATURE MARSHALLOWS
2/3 cup(s) CORN SYRUP; Light.
1/4 cup(s) BUTTER
1 package(s) (10 ounce) PEANUT BUTTER CHIPS
1/2 teaspoon(s) VANILLA
2 cup(s) RICE KRISPIES
1 1/2 cup(s) PEANUTS; Salted.
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Directions
In a mixing bowl combine cake mix, 1/3 cup melted butter and egg.
Mix well until it forms dough.
Press into a greased 13 x 9 pan.
Bake at 350 degrees for 14 minutes.
Remove pan from oven and sprinkle marshmallows evenly over the top.
Put pan back in oven and bake for one minute or until the marshmallows begin to puff.
In a large saucepan (needs to be large enough to hold the rice krispies and peanuts) over medium heat, cook the corn syrup, 1/4 cup butter and peanut butter chips until just melted.
Remove from heat and stir in vanilla, rice krispies and peanuts.
Drop cereal mixture by spoonfuls over top of marshmallows.
Carefully spread topping out to the edges of the pan.
Let cool before serving.
Cut into bars.
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________________________________
Enjoy! Debbie
Photo of this recipe can be seen at www.ol-blue.com
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| Frozen Ice Cream Smore Sandwiches |
| Servings: |
16 |
| Submitted By: |
Ol-blue |
| Submitted: |
4/8/2007 |
Ingredients
Use any flavor ice cream you like. Chocolate is really good. Take these along camping for a quick dessert or make them out camping and let the kids get involved. Enjoy! Debbie
Frozen Ice Cream Smore Sandwiches
GRAHAM CRACKERS; Regular Or Chocolate.
1 container(s) CREAMY CHOCOLATE FROSTING
1 jar(s) (small) MARSHMALLOW CREME
1/2 gallon(s) ICE CREAM; Brick-Style, Any Flavor.
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Directions
Arrange graham crackers (about 16 depending on how much frosting and marshmallow crème you use) on a jelly roll pan.
Spread frosting on top of each cracker in pan.
Spread marshmallow crème on the other remaining side of crackers.
I use about 1 tablespoon of frosting and Marshmallow crème for each cracker.
Cut ice cream crosswise into four 3/4 inch thick slices.
Cut each slice into fourths to make 16 pieces.
You will have some ice cream left over.
Place ice cream slices on each cracker in pan.
Top with remaining crackers, marshmallow crème sides down, pressing lightly.
Cover pan with plastic wrap and freeze until firm.
Wrap each sandwich in foil or plastic wrap; store in freezer.
Makes about 16 sandwiches
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Photo of this recipe can be seen at www.ol-blue.com
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| Cheesy Bratwurst Stew (Pressure Cooker) |
| Servings: |
4 to 6 |
| Submitted By: |
www.ol-blue.com |
| Submitted: |
3/26/2007 |
Ingredients
The Bratwursts adds a great flavor to this stew.
Enjoy! Debbie
Cheesy Bratwurst Stew (Pressure Cooker)
5 to 6 BRATWURST LINKS
4 medium POTATOES; Peeled And Cubed.
1 small ONION; Chopped.
1 can(s) (14.5 ounce) GREEN BEANS; Drained.
1/3 cup(s) GREEN BELL PEPPER; Chopped.
2 cup(s) CHEDDAR CHEESE; Grated.
1 can(s) (10 3/4 ounces) CREAM OF MUSHROOM SOUP
2 cup(s) WATER
BLACK PEPPER; To Taste.
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Directions
Cut bratwurst links into bite size pieces.
Brown cut up bratwurst in a pressure cooker.
Add water, soup, potatoes, green beans, onions and green pepper.
Cover pressure cooker and bring up to pressure over medium high heat until pressure regulator starts to rock.
Reduce heat until pressure regulator just rocks.
Cook for 10 minutes.
Let pressure drop on its own accord.
Stir in cheese and stir until cheese is melted.
Season with pepper to taste.
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Photo of this recipe can be seen at www.ol-blue.com
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| Creamy Parmesan Pork Chops |
| Servings: |
6 to 8 |
| Submitted By: |
www.ol-blue.com |
| Submitted: |
3/23/2007 |
Ingredients
This can be made in a Dutch oven.
Enjoy! Debbie
Creamy Parmesan Pork Chops
6 to 8 PORK CHOPS; About 1/2 Inch Thick.
GARLIC POWDER; To Taste.
BLACK PEPPER; To Taste.
OIL
1 can(s) (10 ounces) CREAM OF CHICKEN SOUP
1/2 can(s) WATER
1/2 cup(s) PARMESAN CHEESE; Grated.
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Directions
Sprinkle both sides of pork chops with garlic powder and pepper to taste.
In a skillet with some oil; brown pork chops.
Place pork chops in a 13 x 9 pan.
In skillet used to brown pork chops; combine soup and water and bring to a boil.
Pour soup mixture over pork chops.
Sprinkle Parmesan cheese over pork chops.
Cover pan and bake at 350 degrees for 45 minutes.
Remove cover and continue baking for 15 minutes to thicken sauce.
Serve sauce over pork chops.
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| Quick And Easy Reuben Casserole |
| Servings: |
6 to 8 |
| Submitted By: |
www.ol-blue.com |
| Submitted: |
3/21/2007 |
Ingredients
This casserole tastes like you are eating a Reuben Sandwich. The more you toast the bread cubes the crispier the bread will be. I toast mine until they are light brown and crunchy. If you would like softer bread, toast them a little less.
Enjoy! Debbie
Quick And Easy Reuben Casserole
6 slice(s) RYE BREAD; Cubed And Toasted.
1 jar(s) (16 ounces) SAUERKRAUT; Well Drained.
4 cup(s) (1 pound) CORNED BEEF; Shredded.
1/2 cup(s) THOUSAND ISLAND DRESSING
2 cup(s) SWISS CHEESE; Or 6 Sliced.
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Directions
Cut up rye bread into bite size pieces.
Toast bread at 400 degrees on a jelly roll pan until toasted.
Spread toasted bread cubes in the bottom of a 9x13 pan.
Spread sauerkraut evenly over the bread cubes.
Layer shredded corned beef over the sauerkraut.
Spread dressing over beef.
Cover baking dish with foil.
Bake at 400 degrees for 20 to 25 minutes until heated through.
Remove cover and top with cheese.
Bake uncovered for another 10 minutes, or until cheese is melted.
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| Melt In Your Mouth Chocolate Chip Cookies |
| Servings: |
5 1/2 dozen |
| Submitted By: |
www.ol-blue.com |
| Submitted: |
3/20/2007 |
Ingredients
These are not your ordinary chocolate chip cookies. These will melt in your mouth.
Enjoy! Debbie
Melt In Your Mouth Chocolate Chip Cookies
1 cup(s) BUTTER; Softened.
1 cup(s) OIL
1 cup(s) SUGAR
1 cup(s) POWDERED SUGAR
2 EGGS
4 cup(s) FLOUR
1 teaspoon(s) BAKING SODA
1 1/8 teaspoon(s) CREAM OF TARTAR
1 teaspoon(s) SALT
3/4 teaspoon(s) VANILLA
2 cup(s) CHOCOLATE CHIPS
3/4 cup(s) WALNUTS; Chopped.
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Directions
In a mixing bowl; combine butter, oil, sugar, powdered sugar, eggs and vanilla.
Beat until smooth.
Combine flour, baking soda, cream of tartar, and salt together in a bowl.
Slowly add to butter mixture.
Beat until smooth.
Stir in chocolate chips and walnuts.
Shape mixture into 1" balls or use a cookie scoop.
Put 2" apart on ungreased cookie sheets and bake at 350 degrees for.
15 to 17 minutes or until golden brown.
Cool on a rack.
Yields about 5 1/2 dozen cookies.
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Photo of this recipe can be seen at www.ol-blue.com
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| Baked BBQ Potato Rounds |
| Servings: |
4 to 6 |
| Submitted By: |
www.ol-blue.com |
| Submitted: |
3/20/2007 |
Ingredients
These are easy to make with very little clean up needed.
Enjoy! Debbie
Baked BBQ Potato Rounds
2 large BAKING POTATOES; Unpeeled.
1 cup(s) MONTEREY JACK CHEESE; Grated.
5 slice(s) BACON; Cooked Crisp.
1/4 cup(s) GREEN ONIONS; Chopped.
1/4 cup(s) BARBECUE SAUCE
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Directions
Cut potatoes into 1/4 inch thick slices.
Spread out potato slices on a jelly roll pan that has been spayed with a non-stick cooking spray.
Bake at 450 degrees for 20 minutes or until lightly browned; remove from oven.
In a bowl or a sheet of wax paper; combine cheese, crumbled bacon and green onion.
Generously brush potato slices with barbecue sauce.
Sprinkle with the cheese mixture.
Return potato slices to oven.
Bake for about 5 minutes or until cheese is melted.
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Photo of this recipe can be seen at www.ol-blue.com
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| Eggs in a Biscuit |
| Servings: |
4 |
| Submitted By: |
www.ol-blue.com/ |
| Submitted: |
3/19/2007 |
Ingredients
You can make these in your Dutch Oven if you don’t have an oven in your RV.
Enjoy! Debbie
Eggs in a Biscuit
1 can (8 count) refrigerated biscuits
4 eggs, scrambled
Cooked bacon or sausage
Grated cheddar cheese
Chopped green peppers (optional)
Salt, to taste
Black pepper, to taste
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Directions
In a fry pan cook up some bacon or sausage, set aside.
Drain off any fat. Scramble the eggs in some butter adding
bacon bits or sausage, green peppers and salt and pepper to taste.
Set aside. Pat 4 biscuits into 5 inch circles on a greased cookie sheet.
Put a heaping spoonful of egg mixture on top of biscuits.
Sprinkle with some grated cheddar cheese.
Top with another biscuit that have been pressed into 5 inch circles.
Seal edges together with a fork, bake at 350 degrees for 13 to 17 minutes or until golden brown.
Yields 4
More sample recipes at www.ol-blue.com
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| Dutch Oven Swiss Steak with Sour Cream Gravy |
| Servings: |
4 |
| Submitted By: |
www.ol-blue.com |
| Submitted: |
3/19/2007 |
Ingredients
This recipe is real easy to fix and taste so good.
Enjoy! Debbie
Dutch Oven Swiss Steak with Sour Cream Gravy
4 pieces of round steaks
Flour
1/2 teaspoon paprika
2 teaspoons salt
1/2 teaspoon cayenne pepper (or more)
Black pepper, to taste
1/2 teaspoon ground mustard powder
2 tablespoon oil
2 tablespoons butter
1/3 cup chopped onion
1 tablespoon garlic, minced (or more)
3/4 cup water
3 tablespoons soy sauce
3 tablespoons brown sugar
1 cup sour cream
1/4 cup grated parmesan cheese
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Directions
Lightly dust the round steak with flour, pound steaks with a mallet until tenderized. Mix together salt, cayenne, black pepper, paprika and ground mustard powder. Season beef with the seasoning mixture. Heat the oil and the butter together in a Dutch oven. Add the steaks and lightly brown on both sides. Remove steaks. Add in onions and garlic; saute onions for a few minutes, scraping up any browned bits. In a medium bowl mix together sour cream, water, soy sauce and brown sugar, add to the Dutch oven, mix to combine with the onion and garlic mixture. Return the steaks back to the Dutch oven. Sprinkle with Parmesan cheese. Put the lid on the Dutch oven and bake at 325 degrees for about 45 to 50 minutes, or until tender. Serve sour cream gravy over meat and mashed potatoes if desired. Us 6 coals on the bottom and 13 on top of the Dutch oven.
This can be made in a regular oven, using a large oven proof skillet with lid.
Serves 4
Photo of this recipe can be seen at www.ol-blue.com
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| Tangy Barbecued Roast Beef Sandwiches |
| Servings: |
4 |
| Submitted By: |
www.ol-blue.com |
| Submitted: |
3/19/2007 |
Ingredients
This is great for out camping. Serve with a salad and you will have a quick and easy meal. Great way to use up any leftover roast beef you may have. Enjoy! Debbie
Tangy Barbecued Roast Beef Sandwiches
1 pound thinly sliced roast beef, about 3 cups
Barbecue Sauce
4 rolls or hamburger buns, split
Onions, sliced
Barbecue Sauce
1/2 cup ketchup
1/4 cup vinegar
2 tablespoons chopped onion
1 tablespoons Worcestershire sauce
2 teaspoons packed brown sugar
1/4 teaspoon dry mustard
1 clove garlic, crushed
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Directions
Slice roast beef into thin strips. Prepare Barbecue sauce by heating
all ingredients to boiling in a sauce pan over medium heat, stirring constantly; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Stir beef slices into sauce. Cover and simmer about 5 minutes or until beef is hot. Fill buns with beef mixture. Top with onions or your favorites toppings.
Makes 4 sandwiches
Photo of this recipe can be seen at www.ol-blue.com
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| |
| Ham and Cheese Macaroni Salad |
| Servings: |
6 to 8 |
| Submitted By: |
www.ol-blue.com |
| Submitted: |
3/19/2007 |
Ingredients
This salad is great for picnics or camping trips.
Enjoy! Debbie
Ham and Cheese Macaroni Salad
2 cups macaroni, cooked and drained
1/2 cup frozen peas, to taste
2 stalks celery, chopped
1 cup cooked ham, cut up
1 cup cheddar cheese, shredded
4 hard boiled eggs, chopped
1/4 cup sweet pickle relish
2 green onions chopped
1/2 cup ranch salad dressing
1/2 cup mayonnaise or Miracle Whip
1 teaspoon prepared mustard
Salt and pepper, to taste
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Directions
In a large bowl, combine all ingredients; mix to combine.
Refrigerate for 3 or more hours to blend flavors.
Photo of this recipe can be seen at www.ol-blue.com
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| |
| Apple Crescent Danish |
| Servings: |
16 |
| Submitted By: |
www.ol-blue.com/ |
| Submitted: |
3/19/2007 |
Ingredients
2 cups finely chopped apples
1/3 cup sugar
2 tablespoons all purpose flour
½ to 1 teaspoon cinnamon
2 (8 ounce) cans refrigerated crescent dinner rolls
Glaze:
1/2 cup powdered sugar
2 to 3 teaspoons water
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Directions
In a bowl combine chopped apples, sugar, flour, cinnamon; stir until apples are coated with the flour mixture.
Separate crescent roll dough into 16 triangles. Spoon about 1 rounded tablespoon of the apple mixture onto the center of each crescent triangle. Fold points together overlapping like an envelope; seal seams. Place Apple Crescents 1 inch apart on ungreased cookie sheets. Bake at 350 for 15 to 20 minutes or until golden brown. Remove Apple Crescents from cookie sheet to cool.
In a bowl mix together powder sugar and enough water until glaze is smooth; drizzle glaze over warm rolls.
Makes 16
Photo of this recipe can be seen at www.ol-blue.com
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| |
| Cowboy Eggs |
| Servings: |
4 |
| Submitted By: |
Susan Mahony |
| Submitted: |
8/23/2006 |
Ingredients
6 slices of bacon (thicker the better)
4 eggs (slightly beaten)
3 flour tortillas cut in med. triangles
1 small onion chopped
1/2 green pepper chopped
salt and pepper to taste |
Directions
In a large frying pan cook bacon until crispy & remove from pan set aside for now.
Fast fry tortillas in bacon grease until they are light - med brown, add onion & green pepper cook until soft, add eggs & bacon and cook as you do with scrambled eggs. |
|
| |
| Banana Boats |
| Servings: |
1 per Banana |
| Submitted By: |
Debbie Ogden |
| Submitted: |
8/17/2006 |
Ingredients
Bananas
1 Bag of Little Marshmallows
Hershey Chocolate Bars
Foil |
Directions
Take a whole banana and with the peel still on slice it length ways leaving the ends still connected. Pry it apart a little, placing pieces of chocolate in the opening and then sprinkling with marshmallows. Close up the banana, and wrap it in some foil. Place the banana in the hot coles of your fire for a little bit then pull it out of the fire and eat it with a spoon. |
|
| |
| tear apart cake |
| Servings: |
plenty |
| Submitted By: |
Mubdi Aberdeen |
| Submitted: |
7/21/2006 |
Ingredients
1 store bought or previously prepared angel food cake
1 jar of chocolate syrup
1 jar of raspberry jam or compote
5 tablespoons of smooth peanut butter
1 tub of Cool Whip
1 bag of mini marshmallows
|
Directions
tear the cake apart and place it in a 8X10 baking dish or serving bowl. Pour over all remaining ingredients except Cool Whip. Peanut butter should just be chunked on in hunks. Tumble together lightly with greased hands. Top with Cool Whip. Chill one hour and serve to starving, grateful masses.
Note: You can use light ingredients too. And generics. |
|
| |
| breakfast |
| Servings: |
4 |
| Submitted By: |
jack |
| Submitted: |
7/11/2006 |
Ingredients
5 eggs
sausage
garlic
cheddar cheese
sour cream
salsa |
Directions
brown peeled potatoes in oil almost done add sausage break up while cooking add eggs break up yoke dont stir.cover let eggs set afew minutes.add shredded cheese serve |
|
| |
| Easy Clean up Foil Dinners |
| Servings: |
Individual |
| Submitted By: |
team3360 |
| Submitted: |
2/6/2006 |
Ingredients
boneless chicken breast or boneless pork chops
potatoes
onions(big)
baby carrots
teriaki marinade
(all veggies fresh)
also can add canned mushrooms
(you may also use ground beef made into burgers as the meat) |
Directions
Marinade choice of meat in teriaki in ziplock bag for a couple hours. Cut all potatoes into slices about 1/4" thick and cover with water, cut onions into slices. Then tear off foil (USE HEAVY DUTYFOIL) squares. place onion pieces on foil scattered, lay meat on top of onions, place potatoes slices next followed by the carrots. Stack all ingredients to 4"-5" wide on the foil. I always add a little extra marinade inside foil for taste. Take foil and roll opposite sides together(flat seams work best) until foil is tight. Then fold ends in the same way. Do this twice, for each dinner (double layer foil). You can cook these on the grill, in the oven, or on the campfire. Cook about 30 minutes on each side. When cooking the second you can SMELL when its done use tongs or heavy gloves to turn them over and when you handle them (THEY WILL BE HOT) Open and eat out of the foil or on plates. ENJOY!! |
|
| |
| Frito Pie |
| Servings: |
6 - 8 |
| Submitted By: |
Reba Morris |
| Submitted: |
11/10/2005 |
Ingredients
One bag of Frito Corn Chips
Shredded Cheddar Cheese
Chopped Onions
2 - 3 cans Chili |
Directions
Throw a handful of Frito's into a bowl. Pour a ladel full of heated chili onto the Frito's. Sprinkle with chopped onion and shredded cheese. Quick, easy, and GOOD! |
|
| |
| Super Sized Pirogi's |
| Servings: |
4 hobo pies |
| Submitted By: |
Doug Flamboe |
| Submitted: |
6/21/2005 |
Ingredients
4 cup serving of prepared Mashed Potato's
2 cups Cooked, Crumbled, Polish Sausage
2 cups Chedder or Mozzarilla Cheese
|
Directions
Butter outside of 2 slices Bread. Put buttered sides out in Hobo pie maker. Spread several spoonfuls of Mashed potato on one side, and smooth out, sprikle a little crumbled sausage on top of potato. Sprinkle with cheese. Close pie maker, and grill over campfire for 2 to 3 minutes. Let cool before eating.
|
|
| |
| Cheezee Mexican Dip |
| Servings: |
8-12 |
| Submitted By: |
Sharon Haddock |
| Submitted: |
6/6/2005 |
Ingredients
1 pound pork sausage
1 pound Mexican Style Velveeta Cheese, cut into 1-inch chunks
1 10 ounce can cream of mushroom soup
1 16 ounce jar Pace Picante sauce, mild
Corn chips |
Directions
Brown pork sausage in large saucepan, drain. Add soup, cheese cubes and Pace Picante sauce. Heat over medium low heat until cheese is melted. Serve with corn chips.
Personal note: This is also very good served over a baked potato. Makes a whole meal in one. |
|
| |
| Chicken and Peppers |
| Servings: |
6 |
| Submitted By: |
Susan Porche of Louisiana |
| Submitted: |
5/23/2005 |
Ingredients
boneless chicken breast
1/2 cup olive oil
1 large onion ...cut into large pieces
1 yellow bell pepper
1 red bell pepper
salt to taste
black pepper to taste |
Directions
Place olive oil in heavy skillet, brown chicken until its almost cooked. Add rest of ingredients and simmer until all the vegatables are tender. This can be served over cooked rice..
Its a awesome recipe. |
|
| |
| One Skillet Breakfast |
| Servings: |
2 + + + |
| Submitted By: |
Liz Brown |
| Submitted: |
2/22/2005 |
Ingredients
2 med Potatoes peeled and diced
2 Tbs oil
1 clove garlic minced
1/2 sm onion diced
1/3 - 1/2 lb ground sausage
5 eggs
1/2 - 1 cup shredded cheddar cheese
Salt & Pepper to taste
salsa and sour cream to garnish
|
Directions
Use a medium to large skillet for this recipe as it grows while you cook.
In oil, over med heat, brown and fry potatoes, onion and garlic until almost "done".
Add sausage to potatoes. Brown sausage, breaking it up as it cooks.
When sausage is cooked, add eggs. ( "2 per person and 1 for the pan" if you are increasing this recipe)
Break up the yolks and mix eggs through-out the mixture. Cover and cook until eggs are set and cooked through. (Do not stir)
Add shredded cheese to top and cover a few more minutes until cheese is melted.
Serve with sour cream and salsa, if you desire. |
|
| |
| Faux Ice Cream Sandwiches |
| Servings: |
8 |
| Submitted By: |
Bill Brazen |
| Submitted: |
2/15/2005 |
Ingredients
2 cups fat free whip topping
1/2 cup semisweet chocolate chips
8 whole chocolate graham crackers
|
Directions
Combine whip topping and chocolate chips. Place betweem graham crackers, wrap in plastic wrap and freeze for at least one hour. Only 180 calories, 70 grams fat.
|
|
| |
| Poppa's Carrots |
| Servings: |
6 |
| Submitted By: |
Poppa |
| Submitted: |
12/23/2004 |
Ingredients
1 Medium onion (chopped) or 3 Green onions chopped
1/4 Green or red bell pepper (chopped)
4 Slices of smoked bacon (cut in 1 inch pieces)
3 Table spoons sugar (perferably brown)
2 Cans sliced carrots (drained)
1 Teaspoon butter or margrine |
Directions
Put bacon on skillet over medium heat, cook until grease begins to run. Add onion, bell pepper, butter and saute until the onions turn clear or begin to brown. Add carrots and sugar stiring well enough to mix the onions and bacon up with them. Cover on low heat for about 20 minutes, lifting the lid and stirring enough so it doesn't burn.
Serve as a side dish, they do not taste like carrots.
|
|
| |
| Southern French Toast (PAN PAN DO) |
| Servings: |
Varies |
| Submitted By: |
Poppa |
| Submitted: |
12/13/2004 |
Ingredients
2 Slices Texas toast or thick sliced French bread
Cinnamon
Vinilla extract
Dark brown sugar
Eggs
Milk
Maple cured bacon |
Directions
Servings are for 2 slices multiply ingredents for extra
1 egg
1 Teaspoon brown sugar
Sprinkling of cinnamon
1 Table spoon milk
3 Drops of Vanilla Extract
Mix thourghly then drop bread slices in to coat each side. Cook on electric grill or frying pan set at about 350, like you would do for pancakes. Note they will be ready to flip over in about 1 to 2 minutes. The longer they set in the batter softer they get and become harder to handle.
Cook up the bacon as normal.
As added treat, make a pocket if the bread with a knife and stuff a little of your favorite jell or jam in them before doing the egg batter. We have at times put cooked bacon in ours.
|
|
| |
| Drunken Chicken |
| Servings: |
4 to 6 |
| Submitted By: |
Peggy Earle |
| Submitted: |
6/30/2004 |
Ingredients
1 whole fryer 3 to 4 pounds
1 12 oz can of beer -
seasonings to taste - Adobo, cajun, salt, pepper
onion, potato or piece of roll |
Directions
Prepare coals on grill - if charcoal use only one side and the chicken will sit on the other side. Gas grill, flame on one side only medium.
Pour half the beer out of the can, ensure that the pop tab is pushed way down. Set the chicken's butt over the can, season the way you like it. Stuff onion, potato or roll into neck if it is gaping to keep the steaming inside the chicken.
Bake for 1 1/2 hours or until rest of 12 pack of beer is gone ;) and skin is golden brown. Turn wing in socket to test for doneness. Remove carefully and pull off beer can, discard can and enjoy! |
|
| |
| Mock Ice Cream Sandwiches |
| Servings: |
8 |
| Submitted By: |
Donna Turek |
| Submitted: |
6/19/2004 |
Ingredients
2 cups fat free whip topping
1/2 cup semisweet chocolate chips
8 whole chocolate graham crackers. |
Directions
combine whip topping and chocolaate chips.place betweem graham crackers,wrap in plastic wrap and freeze for at least one hour.only 180 calories, 7 gram fat. |
|
| |
| Frosty Fruity Sodas |
| Servings: |
8 |
| Submitted By: |
Carl |
| Submitted: |
10/31/2003 |
Ingredients
2 cups cranberry juice cocktail, chilled
2 cups raspberry sherbet
3 cups (24 ounces) ginger ale, chilled
Candy sprinkles, if desired
|
Directions
1. Pour 1/4 cup juice into each of 8 glasses or paper cups. Top each with 1/4 cup sherbet and 3 ounces ginger ale.
2. Sprinkle with candies. Serve immediately.
|
|
| |
| Chicken & Dumpl'ns |
| Servings: |
8 |
| Submitted By: |
Linda Combs |
| Submitted: |
9/10/2003 |
Ingredients
l can cream of chicken soup
8 frozen chicken filets
3 tsp. salt + 1/2 tsp. black pepper
1/2 stick butter
1 small pk. flour tortillas,cut into thin strips |
Directions
Use 5 qt.pot filled 1/2 full of water with salt, pepper & butter. Add chicken filets & cook til tender.Remove & cut into bite-size chunks & set aside.
Add enough water to pot to make it half full again. Bring to a boil & stir in cream of chicken soup. Add stripped tortillas a few at a time into the boiling broth. Cook on med. high for 15 min. Add chicken pieces. Turn down on med.low and cook for about half an hour. More salt & pepper can be added if desired.
Even better the next day! |
|
| |
| Clam Chowder |
| Servings: |
n/a |
| Submitted By: |
Jane L. |
| Submitted: |
9/2/2003 |
Ingredients
1 med. onion, chopped
1 stick butter (make it lighter w/ I Can't Believe It's Not Butter)
2 med. potatoes, diced
2 c. clam juice (1 bottle)
1 1/2 tsp. dill weed
4 cans chopped clams (1/2 qt.)
2 cups heavy cream (make it lighter w/ light cream) |
Directions
Saute onions in butter over low heat. Add potatoes, saute for approx. 5 minutes. Add clam juice (and juice from clams) and dill weed. Cook till potatoes are tender. Slowly add clams and cream. Heat, DO NOT BOIL.
I use the lighter method and everyone loves it. Enjoy! |
|
| |
| Cranberry Salsa |
| Servings: |
4 |
| Submitted By: |
Amy Johnson |
| Submitted: |
8/31/2003 |
Ingredients
Great for Christmas, Thanksgiving or summertime fun...
1 can Ocean Spray Cranberrys Whole Berry
1 jalepeno, diced
3 scallions, diced, include greens
1 T. ground cumin
1 T. lime juice
|
Directions
Mix in a bowl, chill and serve with Tostitos Lime chips or Scoops. |
|
| |
| Clam-Corn Chowder |
| Servings: |
4 |
| Submitted By: |
Bill |
| Submitted: |
8/14/2003 |
Ingredients
1 can minced clams--reserve the clams,add only the juice
1 can of cream style corn
1 can of potato soup
1 soupcan of milk
1tablespoon of oyster sauce
dash of cayenne pepper
1/2 teaspoon of worcestershire powder, or 1 tspn of the sauce
1/2 teaspoon of thyme
1/4 teaspoon of Italian spices
dash of dry parsley
2 finely chopped green onions
|
Directions
Add all the ingredieants, except the reserved minced clams, to a pot. Stiring constantly, bring to a boil, then lower heat to a simmer for 8 minutes. After simmering for 8 minutes, add the reserved minced clams and simmer for another 2 minutes. Serve |
|
| |
| BLUEBERRY CRUNCH |
| Servings: |
8-12 |
| Submitted By: |
James Lamb |
| Submitted: |
8/5/2003 |
Ingredients
3 Cups Blueberries (Fresh or Frozen)
1 Stick Butter
1 Cake Mix
1 Can Crushed Pineapple
1/3 cup Chopped Nuts (Optional) |
Directions
Spread Blueberries in bottom of 3 qt cooking dish.
Spread Pineapple on top.
Spread Cake Mix on top of pineapple.
Melt Butter and pour over top of cake mix.
DO NOT STIR ANYTHING.
Add a sprinkling of Nuts if desired. DO NOT STIR.
Bake at 375 until cake is done (abt 45 min).
Eat and enjoy, Hot or Cold. Top with Ice Cream if wanted. |
|
| |
| Garlic Shrimp |
| Servings: |
5 |
| Submitted By: |
D. Pilgrim |
| Submitted: |
7/15/2003 |
Ingredients
50 Frozen cooked Cocktail shrimp, 2 cloves garlic, tsp. of cilantro, 2tbls. butter. |
Directions
Defrost shrimp in lukewarm water,finely chop garlic cloves, put butter chopped garlic and cilantro in skillet, sautee for 3-5 mins. add shrimp heat until hot. Serve. |
|
| |
| Chocolate Peanut Butter |
| Servings: |
about 2/3 cup |
| Submitted By: |
Joyce Ryan |
| Submitted: |
7/6/2003 |
Ingredients
3/4 cup milk chocolate or semisweet chocolate chips
1/3 cup creamy peanut butter |
Directions
Place chocolate chips in microwavable bowl. Heat in microwave on High (100%) until melted and smooth. Stir in peanut butter. Spread mixture over crackers. If thicker spread is desired, cover and refrigerate 30 to 45 minutes.
This recipe is from my new book, AMERICA'S BEST RV COOKBOOK by Joyce Ryan (Butterfly Books, retail $16.95, paperback). The book is available from rvbookstore.com and amazon.com |
|
| |
| Artichoke Roasted Garlic Dip |
| Servings: |
Appetizer for 8 |
| Submitted By: |
Michele |
| Submitted: |
6/23/2003 |
Ingredients
1 can artichoke hearts packed in water
2 teaspoons of roasted garlic minced
1 cup of mayonnaise
1 cup parmesan cheese grated
|
Directions
Spray serving bowl with cooking oil. Drain artichoke hearts and chop into small pieces. Mix all ingredients together and bake at 350 degrees for 30 minutes until golden and bubbly. Serve with wheat crackers or tostitos. Enjoy! |
|
| |
| Pummeled Meat Roll |
| Servings: |
10 (15 if sliced thinly) |
| Submitted By: |
Rod Rickensheets |
| Submitted: |
6/23/2003 |
Ingredients
1 loaf Pepperidge Farm white or any maleable white bread
1 tube liverwurst (like Brownschweigert)
Plenty of Durkee's Sandwich Spread (or Miracle Whip/Mustard/Horseradish combo
Gherkins
|
Directions
--Remove the crusts from bread.
--Lay down sliced bread on waxpaper (3 slices wide X 6 slices long.
--Pummel with mallet or sensible shoe heel. (cover with pillowcase for sanitaryness)-- makes big bread "sheet"
--Mix Durkee's and liverwust to taste and spreadability
--Spread on bread "sheet"
--Roll tightly around strip of gherkins laid along beginning edge until makes "log"
--Slice as thickly or thinly as desired and garnish each with frill picks.
Kind of takes long time to make, but your guests will find it impressive and "lip smacking"!
|
|
| |
| Bigger Pants in no time Chili Cheese Dip |
| Servings: |
1 |
| Submitted By: |
Bubba Sparingly |
| Submitted: |
6/23/2003 |
Ingredients
One can Hormel Chili No Beans
One loaf Velveeta Brand Pastuerized Process Cheese Product
One bag Tostitos Dipping Chips
|
Directions
Combine cubed Velveeta and Chili in large bowl. Microwave and stir until piping hot and blended. Serve with chips. |
|
| |
| Corn Casserole |
| Servings: |
10-12 |
| Submitted By: |
Jean |
| Submitted: |
6/3/2003 |
Ingredients
1 pkg. Jiffy corn mix
1 stick oleo
8oz. sour cream
1 15oz.can cream corn
1 15oz.can whole corn (drained) |
Directions
Grease 11x7xl.5in.pan. Stir ingredients with a spoon and pour into pan. Bake at 350 degrees for 45 minutes. |
|
| |
| Chocolate Eclairs over coals |
| Servings: |
6 |
| Submitted By: |
Diana |
| Submitted: |
6/2/2003 |
Ingredients
1 can Pilsbury Bread Sticks (2 bread sticks per eclair)
1 lg. box instant vanilla pudding (or 2 sm. boxes)
1 can chocolate frosting
Hot coals
2" +/- dia. long stick (tree branch)(the more sticks you have the quicker you can make these eclairs)
aluminum foil
|
Directions
Prepare the pudding and put aside (earlier in the day is good). Wrap the stick with aluminum foil. Take the 1st bread stick and wrap it in a spiral starting at the tip of the stick and work your way down the stick. Make sure you overlap the dough a bit. Then continue with the 2nd bread stick. Now take your hand and kind of squish the dough around the stick so that it all seals and there are no open gaps. Spin the dough over the hot coals. Cook it slowly so that the dough puffs up (don't worry if it doesn't). Keep it from burning. Tap on the dough to see if it is done (it should sound hollow). Fill with vanilla pudding and put chocolate frosting on outside. (this is a good job for the kids to do for it gets messy but taste awesome!!) Enjoy! |
|
| |
| One Pot Spaghetti |
| Servings: |
4 |
| Submitted By: |
Diana |
| Submitted: |
6/2/2003 |
Ingredients
1 lb ground beef or bulk pork sausage
1 small onion, chopped (1/3 cup)
2 41/2 oz.cans chicken broth
1 6 oz. can Italian-style tomato paste
1/2 tsp. dried oregano, crushed
1/2 tsp. bottled minced garlic or 1/8 tsp. garlic powder
6 ounces spaghetti, broken in half
Shredded cheddar cheese |
Directions
Cook beef and onion till meat is brown and onion is tender. Drain off fat. Stir in chicken broth, tomato paste, oregano, garlic, and 1/4 tsp. pepper. Bring to boiling. Add spaghetti, a little at a time, stirring constantly. Reduce heat. Boil gently, uncovered, for 15 to 17 min. or till spaghetti is tender, stirring frequently. Sprinkle the cheese on top and cover until melted then serve. This is so easy to make!! (I usually double this recipe for 4 people so that I may have leftovers for a quick lunch) |
|
| |
| Quick Peanutbutter Cookies |
| Servings: |
3-4 doz |
| Submitted By: |
Bob |
| Submitted: |
6/2/2003 |
Ingredients
2 cups Jiffy mix
2 cups peanutbutter
1 cup brown sugar (loose)
1 cup melted butter |
Directions
Mix all ingredients well
add more butter (if needed) to make the dough the right consistence
roll into walnut size ballsand place on a cookie sheet
mash flat with a fork
cook at 325 for about 12 minutes or until brown
let cool and break out the milk |
|
| |
| Apple Dumplings |
| Servings: |
8 (2 Dumplings each) |
| Submitted By: |
Georgeann |
| Submitted: |
6/1/2003 |
Ingredients
2 cans crescent rolls
2 Granny Smith apples, peeled
1 stock butter
1 1/2 cups sugar
1 tsp cinnamon
1 can Mountain Dew
|
Directions
Cut apples into eighths. Separate crescent rolls into triangles and roll one wedge of apple in each, starting at the fat end of the dough and rolling to the narrow end. Place in 9 X 13 UNGREASED pan. Melt butter, sugar & cinnamon in microwave, just until butter is melted and you can stir it all up. Pour over apples. Pour one can of Mountain Dew over all. Bake 350 for 40 minutes. NOTE: This recipe can be stretched to feed 16 people if served w/ vanilla ice cream. I often cut the recipe in half for just my husband and myself. Works wonderful and soooooo delicious! |
|
| |
| Dumplings |
| Servings: |
6 |
| Submitted By: |
Sheila Herron |
| Submitted: |
6/1/2003 |
Ingredients
1 cup flour
3/4 tsp. baking powder
pinch of salt
1 egg
1/2 tsp. parsley flakes
1/4 cup milk
1/2 tbsp. oil
bacon bits ( 1 or 2 tbsp) |
Directions
Stir until all ingredients are thoroughly moist. Drop by large spoonfuls into boiling soup or stew. Cook 12 minutes. |
|
| |
| Kim's Chili |
| Servings: |
6-8 |
| Submitted By: |
Georgeann |
| Submitted: |
6/1/2003 |
Ingredients
1 to 1 1/2 lbs. ground beef, venison or elk
1 onion, chopped
2 cans stewed tomatoes
2 cans Campbell's Ranchero beans
1 can (4 oz.) diced green chillies
Garlic, salt, pepper and chili powder to taste
|
Directions
Brown meat w/ onion; drain. Put in crock pot with all the rest of the ingredients. Mix well. Cook all day (8 hours) on low. serve w/ salad and corn bread. |
|
| |
| NEZ'S BROWN SPEGHETTI |
| Servings: |
4 |
| Submitted By: |
INEZ LAZARUS |
| Submitted: |
6/1/2003 |
Ingredients
1 Tbs cooking oil
1 medium onion, chopped
1lb. of lean hamburger meat
1 small package of thin speghetti pasta (or your favorite pasta)
1 package 'brown' gravy mix per pound of hamburger meat
|
Directions
Boil pasta in water until tender. When done, set aside.
Cook onion and hamburger meat over medium heat until done.
Drain, and place back on the heat. Add gravy mix and water as called for on the gravy-mix package. Stir until mixture thickens and is done.
Serve the meat mixture over the spaghetti, or mix ingredients before serving.
A nice change from traditional spaghetti in a tomatoe sauce.
Enjoy!!
|
|
| |
| Microwave Cake |
| Servings: |
6-8 |
| Submitted By: |
Laura Koller |
| Submitted: |
5/28/2003 |
Ingredients
3 cups sugar
2 cups all-purpose flour
2 cups baking cocoa
1 1/2 teaspoons baking powder
******************************
2 eggs
1/2 cup mayonnaise (do not use reduced-fat or fat-free)
1/2 cup milk
Frosting of your choice |
Directions
Combine sugar, flour, cocoa, and baking powder. Store in an air-tight container. To prepare cake:
Combine 2 cups of flour mixture, eggs, mayonnaise and milk. Mix until well blended. Pour into a microwave-safe greased 8 inch round dish. Microwave at 50% power for 7 minutes; microwave 5-6 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from dish and frost. |
|
| |
| 6 Can Tortilla Soup |
| Servings: |
4 |
| Submitted By: |
Tracy |
| Submitted: |
4/15/2003 |
Ingredients
1 can whole corn
1 can black beans
1 can Rotelle tomatoes
1 can chunk chicken
2 cans chicken broth
tortilla chips |
Directions
Dump all cans in a med saucepan. Heat to boiling. Serve with tortilla chips.
This is the easiest, tastiest soup I have ever made. We always keep the ingredients on hand and have it often. |
|
| |
| Dessert "to die for" |
| Servings: |
n/a |
| Submitted By: |
Doreen |
| Submitted: |
4/14/2003 |
Ingredients
1 large package instant pudding -- any flavor (I like Chocolate)
1 large container cool whip
1 can cherry pie filling
graham crackers or soda crackers |
Directions
Line a 9x13 pan with crackers
spread half the mixed pudding over the crackers
when set, top with another layer of crackers
add half the cool whip, top with layer of crackers
add the rest of the pudding
another layer of crackers
add the rest of the cool whip and top with pie filling
refrigerate for 2 days and serve |
|
| |
| Hobo Pie |
| Servings: |
2 |
| Submitted By: |
Nannerpooh |
| Submitted: |
3/24/2003 |
Ingredients
4 slices white bread
butter
1 can cherry pie filling
you will need 2 hobo pie makers and a campfire |
Directions
Butter the bread on one side and put that side down on hobo pie maker and then do the same with the second slice( you will have 1 slice on each side of the hobo piemaker). Do this for the second hobo piemaker also. Put 2-3 tablespoons of pie filling on 1 slice of bread in each of the hobo pie makers. Close hobo pie makers and trim off excess bread where the piemaker seals shut. Put the hobo pie makers in a burning campfire till browned. ( You will have to open hobo pie maker to see if brown). Slide off unto a paper plate and enjoy. Be careful - it will be hot. |
|
| |
| Easy Hashbrown Potatoes (grill) |
| Servings: |
4-6 |
| Submitted By: |
melinda |
| Submitted: |
2/20/2003 |
Ingredients
1 bag frozen shredded hashbrowns
1 small to medium onion chopped
1 green pepper chopped
1-2 sticks butter
salt & pepper to taste |
Directions
unthaw hashbrowns put into large piece of silver foil. Add
onion,green pepper and butter,season with salt and pepper
(may use a little garlic salt if you like) wrap and seal foil put onto hot grill for about a 1/2 an hour or until veggies are tender. Enjoy!! |
|
| |
| Hot Dog Surprize |
| Servings: |
As Many asYou Want |
| Submitted By: |
Dave |
| Submitted: |
1/17/2003 |
Ingredients
1 or 2 packs of Hotdogs (any brand) Potatoes and SourKraut, water |
Directions
Cook hotdogs, peel and cut potatoes , cut up hotdogs , put all ingredients into large pot , cook until potatoes are done Easy to make and fills you up |
|
| |
| Dash Soup |
| Servings: |
4 |
| Submitted By: |
Bill |
| Submitted: |
11/23/2002 |
Ingredients
1 can of chicken noodle soup
1 can of Veg-All
Dash of Mrs Dash's Table Blend Spices
Sprinkling of parsley |
Directions
Mix all the ingredients in a souppot.
Bring to a boil, stirring occassionally.
Serve when cool enough to eat.
Grilled cheese sandwiches go well with the soup.
|
|
| |
| Milk Rice Soup |
| Servings: |
n/a |
| Submitted By: |
Lee |
| Submitted: |
9/23/2002 |
Ingredients
3 cups of Rice
Milk
1/4 salt or sugar |
Directions
Boil 2 cups of rice once water is desolved add milk to rice bring to a boil add milk to have a soup base. You can add teaspoon of sugar or salt tothe pot or bowl. servings depends of how much rice you boil |
|
| |
| ORIENTAL COLE SLAW |
| Servings: |
6-8 |
| Submitted By: |
Hilda Crystal, Warrensburg, IL |
| Submitted: |
5/31/2002 |
Ingredients
1 LARGE PACKAGE OR 2 SMALL PACKAGE COLE SLAW MIX
1/2-1 C CHOPPED GREEN ONION
1 PKG RAMEN NOODLE MIX (UNCOOKED)
1/4 C SUNFLOWER NUTS
1/4 C SLICED ALMONDS OR INCREASE SUNFLOWER NUTS TO 1/2 CUP
2 T CIDER VINEGAR
2 T CRISCO OIL
1/4 C SUGAR
1/2 C WATER
|
Directions
IN LARGE BOWL COMBINE COLE SLAW MIX & CHOPPED GREEN ONION.
IN A SHAKER CONTAINER COMBINE VINEGAR, OIL, WATER, SUGAR AND SEASONING MIX FROM RAMEN NOODLE & SHAKE WELL. POUR OVER COLE SLAW MIXTURE. JUST BEFORE SERVING BREAK UP UNCOOKED RAMEN NOODLES & MIX WITH NUT MEATS, COMBINE ALL WELL WITH COLE SLAW MIXTURE.
THIS IS BEST IF COLE SLAW MIXTURE IS MADE THE NIGHT BEFORE AND ALLOWED TO MARINATE OVERNIGHT. PUT THE NUTS & NOODLES ON JUST PRIOR TO SERVING.
ALSO, THIS MAY BE SERVED WITH GRILL CHICKEN BREAST AS A MAIN DISH SALAD. |
|
| |
| Chicken Pasta Salad |
| Servings: |
LOTS |
| Submitted By: |
Jaren |
| Submitted: |
5/26/2002 |
Ingredients
8 Large Chicken Breasts cooked
1 box Acini de Pepe
8 stalks diced celery
10 diced hard boiled eggs
1 large bunch green onions
1 tablespoon lemon pepper
1 quart mayonnaise
1 pint sour cream
optional red peppers |
Directions
Cube the cooked chicken breasts. Cook noodles according to the box. Mix together all ingredients and store in a large cover container. Make a day ahead and store in refrigerator. |
|
| |
| Easy Peanut Butter Cookies |
| Servings: |
1 Dozen |
| Submitted By: |
Jerri Fusch |
| Submitted: |
5/13/2002 |
Ingredients
1 cup chunky peanut butter
1 cup granulated sugar
1 egg
1 tsp. vanilla |
Directions
Stir all ingredients together thoroughly. Batter will be thick. Form into walnut-size balls and flatten with a fork dipped in sugar. Bake for 10 minutes at 350 deg. F or until cookies are done. Do not overbake. These cookies are extra peanut-buttery and delicious! |
|
| |
| Forgotten Beef |
| Servings: |
4to 6 |
| Submitted By: |
Patsy Fintak |
| Submitted: |
4/11/2002 |
Ingredients
One 4lb or 6lb chuck roast
One envelope of lipton's onion soup mix
One can of cream of mushroom soup
Carrots and baking potatoes |
Directions
Place the chuck roast in heavy duty alumium foil and put onion soup and cream of mushroom soup over roast. Then place carrots on mixture. Wrap up mixture and place in oven that has been set to 275 degrees. Leave for 4 to 5 hours . Place potatoes in oven the last hour and a half. Great dinner to make when you have a busy day. Come home and your dinner is ready!!!!!!! |
|
| |
| HODGE PODGE |
| Servings: |
10-15 |
| Submitted By: |
LINDA |
| Submitted: |
4/5/2002 |
Ingredients
3 LBS Hamburger
3 cans Campbells Minestrone soup
3 cans Rotel with diced tomatoes & green chilies
3 cans Ranch Style beans
|
Directions
Brown hamburger in large soup pot. Drain grease
Add ingredients from cans, rinse cans with small amount of water and add to mixture.
Mix all together, simmer for an hour or two. Stir often.
BETTER THAN ANY CHILI!!!!! |
|
| |
| CHOCOLATE COCONUT NESTS |
| Servings: |
24 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
2 packages (14 ounces each) flaked coconut
1-1/3 cups semisweet chocolate chips, melted
3 quarts mint chocolate chip ice cream |
Directions
In a bowl, toss coconut and chocolate until well blended. On baking sheets covered with waxed paper, shape about 1/3 cupfuls into 2-1/2-in. nests. Chill until firm. Just before serving, top each nest with 1/2 cup of ice cream. Yield: 24 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| TRIPLE FRUIT PIE |
| Servings: |
6-8 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1-1/4 cups each fresh blueberries, raspberries and chopped rhubarb*
1/2 teaspoon almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches) |
Directions
In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly. Yield: 6-8 servings. *Editor's Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| CHEESY SOFT PRETZELS |
| Servings: |
1-1/2 dozen |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1-1/2 cups all-purpose flour
1/2 cup shredded cheddar cheese
2 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon salt
2 tablespoons cold butter or margarine
2/3 cup milk
1 egg, beaten
Coarse salt |
Directions
In a bowl, combine flour, cheese, baking powder, sugar and salt. Cut in butter until crumbly. Stir in milk just until moistened. Knead on a floured surface for 1 minute; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; cut each into 8-in.-long strips. Fold strips in half, pinching the edges, and twist into pretzel shapes. Place on greased baking sheets. Brush with egg and sprinkle with coarse salt. Bake at 400 degrees for 12-15 minutes or until golden brown. Serve immediately. Yield: 1-1/2 dozen.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| TOFFEE MOCHA DESSERT |
| Servings: |
16-20 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 angel food cake (8 inches), cut into 1-inch cubes
3/4 cup strong brewed coffee, cooled
1 package (8 ounces) cream cheese, softened
1/2 cup chocolate syrup
2 to 4 tablespoons sugar
2 cups whipped topping
2 Heath bars (1.4 ounces each), crushed
Additional Heath bars, optional |
Directions
Place cake cubes in an ungreased 13-in. x 9-in. x 2-in. dish. Add coffee and toss lightly. In a mixing bowl, combine cream cheese, chocolate syrup and sugar until blended. Fold in whipped topping. Spread over cake. Sprinkle with crushed Heath bars. Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired. Yield: 16-20 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| LI'L CHEDDAR MEAT LOAVES |
| Servings: |
8 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 egg
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoons prepared mustard |
Directions
In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake, uncovered, at 350 degrees for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees. Yield: 8 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| PRETTY CHERRY PARFAITS |
| Servings: |
4-6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 can (21 ounces) cherry pie filling
1/4 teaspoon almond extract
1 cup (8 ounces) sour cream
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix |
Directions
Whipped topping, chopped almonds and fresh mint, optional
Combine pie filling and extract; set aside. In a mixing bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes. Spoon half into parfait glasses; top with half of the pie filling. Repeat layers. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving. Yield: 4-6 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| PEACH PLUM PIE |
| Servings: |
6-8 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
2 cups sliced peeled fresh or frozen peaches, thawed and drained
2 cups sliced peeled fresh purple plums
1 tablespoon lemon juice
1/4 teaspoon almond extract
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1/2 to 1 teaspoon grated lemon peel
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter or margarine |
Directions
In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter. Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| ORANGE PINEAPPLE TORTE |
| Servings: |
12 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 package (18-1/4 ounces) yellow light cake mix
2 packages (1 ounce each) instant sugar-free vanilla pudding mix, divided
4 egg whites
1 cup water
1/4 cup vegetable oil
1/4 teaspoon baking soda
1 cup cold skim milk
1 carton (8 ounces) frozen light whipped topping, thawed
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 can (11 ounces) mandarin oranges, drained, divided
Fresh mint, optional |
Directions
In a mixing bowl, combine cake mix, one package of pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into two greased and floured 9-in. round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. For filling, combine milk and remaining pudding mix. Whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping. In a medium bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. Slice each cake layer in half horizontally. Spread pineapple mixture between the layers. Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges and mint if desired. Yield: 12 servings. Nutritional Analysis: One serving equals 335 calories, 516 mg sodium, trace cholesterol, 58 gm carbohydrate, 4 gm protein, 9 gm fat. Diabetic Exchanges: 2 starch, 2 fruit, 2 fat.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| MARBLE CHIFFON CAKE |
| Servings: |
12-14 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1/3 cup baking cocoa
1/4 cup boiling water
1-1/2 cups plus 3 tablespoons sugar, divided
1/2 cup plus 2 tablespoons vegetable oil, divided
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
7 eggs, separated
3/4 cup water
1/2 teaspoon cream of tartar
2 teaspoons grated orange peel
ORANGE GLAZE:
2 cups confectioners' sugar
1/3 cup butter, melted
3 to 4 tablespoons orange juice
1/2 teaspoon grated orange peel |
Directions
In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; whisk until smooth. Cool. In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Whisk egg yolks, water and remaining oil; add to dry ingredients. Beat until well blended. Beat egg whites and cream of tartar until soft peaks form; fold into batter. Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake at 325 degrees for 70-75 minutes or until top springs back when lightly touched. Invert cake pan on a wire rack; cool. For the glaze, combine sugar, butter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake. Yield: 12-14 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| LEMON TRIFLE |
| Servings: |
14 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 can (14 ounces) sweetened condensed milk
1 carton (8 ounces) lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups whipped topping
1 angel food cake (10 inches), cut into 1-inch cubes
2 cups fresh raspberries
1/2 cup flaked coconut, toasted
Fresh mint, optional |
Directions
In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired. Yield: 14 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| HOMEMADE ANGEL FOOD CAKE |
| Servings: |
12-16 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 cup cake flour
1 cup confectioners' sugar
1-1/2 cups egg whites (about 12)
1 teaspoon cream of tartar
Pinch salt
teaspoon vanilla extract
1-1/4 cups sugar
FROSTING:
1 plain milk chocolate candy bar (7 ounces)
2 cups whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Chocolate shavings, optional |
Directions
Sift flour and confectioners' sugar together twice; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla. Gradually beat in sugar, about 2 tablespoons at a time, until stiff peaks form, scraping bowl occasionally. Gradually fold in flour mixture, about 1/2 cup at a time. Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan onto a wire rack; cool completely, about 1 hour. For frosting, melt the candy bar in a microwave or double boiler; cool for 5 minutes. In a mixing bowl, beat cream and sugar until stiff peaks form; stir in vanilla. Fold in melted chocolate. Run a knife around sides of cake and remove to a serving plate; frost top and sides. Garnish with chocolate shavings if desired. Store in the refrigerator. Yield: 12-16 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| FROSTED ORANGE PIE |
| Servings: |
6-8 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1-1/4 cups water
2 egg yolks, lightly beaten
2 to 3 tablespoons grated orange peel
1/2 teaspoon grated lemon peel
1/2 cup orange juice
2 tablespoons lemon juice
1 pastry shell (9 inches), baked
FROSTING:
1/2 cup sugar
2 egg whites
2 tablespoons water
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup flaked coconut, toasted, optional |
Directions
In a saucepan, combine sugar, flour and salt; gradually add water. Cook and stir over medium-high heat for 2-3 minutes or until thickened and bubbly. Remove from heat. Gradually stir 1/2 cup into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in orange and lemon peel. Gently stir in juices. Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. In a heavy saucepan or double boiler, combine sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees, about 8-10 minutes. With a stand mixer, beat on high until frosting forms stiff peaks, about 7 minutes. Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator. Yield: 6-8 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| DELIGHTFUL STRAWBERRY DESSERT |
| Servings: |
10-12 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
3 egg whites
1-1/2 cups sugar, divided
3/4 teaspoon cream of tartar
1/2 cup crushed saltines (about 15 crackers)
1/2 cup flaked coconut
1/2 cup chopped pecans
2 cups whipping cream
1/2 teaspoon unflavored gelatin
1 quart fresh strawberries, sliced |
Directions
In a mixing bowl, beat egg whites until soft peaks form. Gradually add 1 cup sugar and cream of tartar, beating until stiff peaks form. Gently fold in crumbs, coconut and pecans. Spread onto the bottom and up the sides of a 9-in. pie plate. Bake at 375 degrees for 20-22 minutes or until lightly browned. Cool completely. In a mixing bowl, beat cream, gelatin and remaining sugar until stiff peaks form. Fold in strawberries; pour into shell. Refrigerate for 2 hours. Yield: 10-12 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| CANDY BAR BROWNIES |
| Servings: |
3 dozen |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
3/4 cup butter or margarine, melted
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers bars (2.07 ounces each), cut into 1/4-inch pieces
3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped |
Directions
In a bowl, combine butter, sugar, eggs and vanilla. Combine flour, cocoa, baking powder and salt; set aside 1/4 cup. Add remaining dry ingredients to the egg mixture; mix well. Toss Snickers pieces with reserved flour mixture; stir into batter. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting. Yield: 3 dozen.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| ANGEL MACAROONS |
| Servings: |
2-1/2 dozen |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 package (16 ounces) one-step angel food cake mix
1/2 cup water
1-1/2 teaspoons almond extract
2 cups flaked coconut |
Directions
In a mixing bowl, beat cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium for 1 minute. Fold in the coconut. Drop by rounded teaspoonfuls onto a parchment paper-lined baking sheet. Bake at 350 degrees for 10-12 minutes or until set. Remove paper with cookies to a wire rack to cool. Yield: 2-1/2 dozen. Nutritional Analysis: One cookie equals 89 calories, 164 mg sodium, 0 cholesterol, 16 gm carbohydrate, 2 gm protein, 2 gm fat. Diabetic Exchange: 1 starch.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| PEANUT BUTTER AND JELLY FRENCH TOAST |
| Servings: |
6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
12 slices bread
3/4 cup peanut butter
6 tablespoons jelly or jam
3 eggs
3/4 cup milk
1/4 teaspoon salt
2 tablespoons butter or margarine |
Directions
Spread peanut butter on six slices of bread; spread jelly on other six slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately. Yield: 6 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| MUSHROOM QUICHE |
| Servings: |
6-8 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 unbaked pastry shell (9 inches)
4 cups sliced fresh mushrooms
1 tablespoon butter or margarine
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons all-purpose flour
3 eggs, lightly beaten
1-1/4 cups milk
1 tablespoon minced fresh savory or 1 teaspoon dried savory
1/2 teaspoon salt
1/4 teaspoon pepper |
Directions
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425 degrees for 10 minutes or until edges begin to brown. Remove foil; set the crust aside. In a skillet, saute mushrooms in butter. Remove with a slotted spoon; set aside. In a bowl, toss cheese with flour; add eggs, milk, savory, salt and pepper. Stir in mushrooms. Pour into crust. Bake at 350 degrees for 1 hour or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6-8 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| BACON HASH BROWN BAKE |
| Servings: |
6-8 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
4 cups grated cooked potatoes
12 bacon strips, cooked and crumbled
1/2 cup milk
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon butter or margarine, melted
1/2 teaspoon paprika |
Directions
In a bowl, combine the first seven ingredients. Transfer to a greased 9-in. pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350 degrees for 35-45 minutes or until lightly browned. Yield: 6-8 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| STICKY CINNAMON ROLLS |
| Servings: |
2 dozen |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1-1/4 cups confectioners' sugar
1/2 cup whipping cream
1 cup coarsely chopped pecans
2 loaves (1 pound each) frozen white bread dough, thawed
3 tablespoons butter or margarine, melted
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 cup raisins, optional |
Directions
In a small bowl, combine confectioners' sugar and cream. Divide evenly between two greased 9-in. square baking pans. Sprinkle with pecans; set aside. On a floured surface, roll each loaf of bread dough into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Top with raisins if desired. Roll up from a long side; pinch seam to seal. Cut each roll into 12 slices; place with cut side down in prepared pans. Cover and refrigerate overnight. Remove from the refrigerator; cover and let rise until doubled, about 2 hours. Cover loosely with foil. Bake at 375 degrees for 10 minutes. Uncover and bake 8-10 minutes longer or until golden brown. Yield: 2 dozen.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| MOM'S BUTTERMILK BISCUITS |
| Servings: |
10 biscuits |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
3/4 cup buttermilk |
Directions
In a bowl, combine the flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake at 450 degrees for 10-15 minutes or until golden brown. Yield: 10 biscuits.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| CINNAMON WALNUT SCONES |
| Servings: |
8 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1-3/4 cups all-purpose flour
1/4 cup finely chopped walnuts
4-1/2 teaspoons sugar
2-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margarine
2 eggs
1/3 cup whipping cream
1/4 cup buttermilk |
Directions
In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. Combine eggs and cream; stir into dry ingredients just until moistened. Turn onto a floured surface; gently pat into a 7-in. circle, 3/4-in. thick. Cut into eight wedges. Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let rest 15 minutes. Bake at 450 degrees for 14-16 minutes or until golden brown. Yield: 8 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| FRUITY SUMMER COOLER |
| Servings: |
2-3 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
6 to 8 ice cubes
1/2 cup cubed cantaloupe
1/2 cup pineapple chunks
1/2 cup cranberry juice
1/3 cup sliced banana
1/4 cup pineapple juice
1 tablespoon honey
3/4 teaspoon lemon juice
1/4 teaspoon grated lemon peel |
Directions
Place all ingredients in a blender or food processor; cover and blend until smooth. Yield: 2-3 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| SALMON TARTLETS |
| Servings: |
2 Dozen |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
FILLING:
2 eggs
1/2 cup milk
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup dry bread crumbs
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-3/4 ounces) salmon, drained and bones removed
1 green onion, sliced |
Directions
In a mixing bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups. In a bowl, combine eggs, milk, butter and lemon juice. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion. Spoon into shells. Bake at 350 degrees for 30-35 minutes or until browned. Yield: 2 dozen.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
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| |
| VANILLA WAFER COOKIES |
| Servings: |
about 3-1/2 dozen |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1/2 cup butter (no substitutes), softened
1 cup sugar
1 egg
1 tablespoon vanilla extract
1-1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt |
Directions
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 12-15 minutes or until edges are golden brown. Remove to a wire rack to cool. Yield: about 3-1/2 dozen.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| FARM MOUSE COOKIES |
| Servings: |
4 dozen |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 cup creamy peanut butter
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
Peanut halves
Black shoestring licorice, cut into 2-1/2-inch pieces |
Directions
In a mixing bowl, cream peanut butter, butter and sugars. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture. Cover and chill dough for 1 hour or overnight. Roll into 1-in. balls. Pinch one end, forming a teardrop shape. Place 2 in. apart on ungreased baking sheets; press to flatten. For ears, press two peanuts into each cookie near the pointed end. Using a toothpick, make a 1/2-in.-deep hole for the tail in the end opposite the ears. Bake at 350 degrees for 8-10 minutes or until golden. While cookies are warm, insert licorice for tails. Cool on wire racks. Yield: 4 dozen.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| “FORGOTTEN” MINESTRONE |
| Servings: |
8 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 pound lean beef stew meat
6 cups water
1 can (28 ounces) tomatoes with liquid, cut up
1 beef bouillon cube
1 medium onion, chopped
2 tablespoons minced dried parsley
2-1/2 teaspoons salt, optional
1-1/2 teaspoons ground thyme
1/2 teaspoon pepper
1 medium zucchini, thinly sliced
2 cups finely chopped cabbage
1 can (16 ounces) garbanzo beans, drained
1 cup uncooked small elbow or shell macaroni
1/4 cup grated Parmesan cheese, optional |
Directions
In a slow cooker, combine the first nine ingredients. Cover and cook on low for 7-9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high 30-45 minutes more or until the vegetables are tender. Sprinkle individual servings with Parmesan cheese if desired. Yield: 8 servings. Nutritional Analysis: One serving (prepared without salt and Parmesan cheese) equals 246 calories, 453 mg sodium, 33 mg cholesterol, 30 gm carbohydrate, 19 gm protein, 6 gm fat. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 meat.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| CLASSIC CABBAGE ROLLS |
| Servings: |
4 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 medium head cabbage, cored
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef
1/4 pound bulk Italian sausage
1/2 cup V-8 juice, optional |
Directions
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside. In a saucepan, saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Add V-8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink. Yield: 4 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| SPEEDY VEGETABLE SOUP |
| Servings: |
11 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
2 cans (one 49 ounces, one 14-1/2 ounces) low-sodium chicken broth
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, chopped
1 envelope onion soup mix
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained |
Directions
In a saucepan, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add tomatoes; heat through. Remove bay leaf. Yield: 11 servings (about 3 quarts). Nutritional Analysis: One 1-cup serving equals 38 calories, 195 mg sodium, 3 mg cholesterol, 5 gm carbohydrate, 3 gm protein, 1 gm fat. Diabetic Exchanges: 1 vegetable.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| ZUCCHINI CAKE |
| Servings: |
20-24 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
2-1/2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts, optional
FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine,
softened
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional chopped walnuts, optional |
Directions
In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| BAKED CHILI |
| Servings: |
8 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 pound ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon garlic powder
CORN BREAD BISCUITS:
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/8 teaspoon salt
1 egg
1/2 cup milk
1/2 cup sour cream |
Directions
In a Dutch oven over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. Transfer chili to an ungreased 13-in. x 9-in. x 2-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400 degrees for 15-17 minutes or until biscuits are lightly browned. Yield: 8 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| SESAME ASPARAGUS |
| Servings: |
1 serving |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
6 fresh asparagus spears, trimmed
1/4 teaspoon salt, optional
1 teaspoon butter or margarine
1 teaspoon lemon juice
3/4 teaspoon sesame seeds, toasted |
Directions
Place asparagus in a skillet; sprinkle with salt if desired. Add 1/2 in. of water; bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 4 minutes. Meanwhile, melt butter; add lemon juice and sesame seeds. Drain asparagus; drizzle with the butter mixture. Yield: 1 serving. Nutritional Analysis: One serving (prepared with margarine and without salt) equals 71 calories, 47 mg sodium, 0 cholesterol, 5 gm carbohydrate, 3 gm protein, 5 gm fat. Diabetic Exchanges: 1 vegetable, 1 fat.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| CREAMY POTATO STICKS |
| Servings: |
6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1/4 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 pound process American cheese, cubed
5 to 6 large baking potatoes, peeled
1 cup chopped onion
Paprika |
Directions
In a saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth. Set aside. Cut potatoes into 4-in. x 1/2-in. x 1/2-in. sticks; place in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350 degrees for 55-60 minutes or until potatoes are tender. Sprinkle with paprika. Yield: 6 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| BAKED ONION RINGS |
| Servings: |
about 6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1-1/2 cups crushed cornflakes
2 teaspoons sugar
1 teaspoon paprika
1/4 teaspoon seasoned salt
1/4 teaspoon garlic salt
2 large sweet onions
Egg substitute equivalent to 2 eggs |
Directions
In a large bowl, combine the first five ingredients; set aside. Cut onions into 1/2-in.-thick slices. Separate into rings, reserving the small rings for another use. In a small mixing bowl, beat egg substitute until frothy. Dip onion rings into egg, then into crumb mixture, coating well. Place in a single layer on baking sheets that have been coated with nonstick cooking spray. Bake at 375 degrees for 15-20 minutes or until onions are tender and coating is crispy. Yield: about 6 servings. Nutritional Analysis: One serving (four onion rings) equals 143 calories, 442 mg sodium, trace cholesterol, 30 gm carbohydrate, 5 gm protein, 1 gm fat. Diabetic Exchanges: 2 starch.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| TENDER TURKEY BURGERS |
| Servings: |
6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
2/3 cup soft whole wheat bread crumbs
1/2 cup finely chopped celery
1/4 cup finely chopped onion
Egg substitute equivalent to 1 egg
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds ground turkey breast
6 whole wheat hamburger buns, split |
Directions
In a bowl, combine the first nine ingredients. Add turkey and mix well. Shape into six patties. Pan-fry, grill or broil until no longer pink. Serve on buns. Yield: 6 servings. Nutritional Analysis: One burger (calculated without bun) equals 163 calories, 398 mg sodium, 47 mg cholesterol, 10 gm carbohydrate, 26 gm protein, 2 gm fat. Diabetic Exchanges: 3 very lean meat, 1/2 starch, 1/2 vegetable.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| PIGS IN A BLANKET |
| Servings: |
10 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 package (1/4 ounce) active dry yeast
1/3 cup plus 1 teaspoon sugar, divided
2/3 cup warm milk (110 degrees to 115 degrees)
1/3 cup warm water (110 degrees to 115 degrees)
1 egg, beaten
2 tablespoons plus 2 teaspoons shortening, melted
1 teaspoon salt
3-2/3 cups all-purpose flour
10 hot dogs
2 slices process American cheese |
Directions
In a mixing bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add egg, shortening, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in the slit of each hot dog. Punch dough down; divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350 degrees for 15-18 minutes or until golden brown. Yield: 10 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| HOT HAM HOAGIES |
| Servings: |
6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 cup barbecue sauce
3/4 teaspoon ground mustard
3/4 teaspoon garlic salt
1/4 teaspoon ground cloves
1 pound thinly sliced fully cooked ham
Lettuce leaves and sliced tomato, onion and Swiss cheese
6 hoagie or submarine buns, split |
Directions
In a saucepan over medium heat, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Place lettuce, tomato, onion and cheese on buns; top with ham mixture. Yield: 6 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| WILD RICE SALAD |
| Servings: |
6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
2 cups cooked wild rice
4 hard-cooked eggs, chopped
1 cup cubed cheddar cheese
1/2 cup mayonnaise
1/4 cup sliced stuffed olives
1/2 cup chopped pecans |
Directions
In a bowl, combine rice, eggs, cheese, mayonnaise and olives; mix well. Cover and chill for at least 2 hours. Just before serving, add the pecans and toss. Yield: 6 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| SUPERSTAR SPINACH SALAD |
| Servings: |
6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 cantaloupe half, seeded and peeled
7 cups torn fresh spinach
1-1/2 cups cubed fully cooked ham
1 cup thinly sliced red onion
1/2 cup halved green grapes
DRESSING:
3 tablespoons sugar
2 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon chopped onion
1-1/2 teaspoons grated orange peel
Dash pepper
1/3 cup vegetable oil
1 teaspoon poppy seeds
1/3 cup chopped pecans, toasted |
Directions
Cut melon half into 1/2-in. rings. Cut rings with a 1-1/2-in. star-shaped cookie cutter or into 1-in. pieces; place in a bowl. Add spinach, ham, onion and grapes. Chill for at least 2 hours. Place sugar, orange juice, vinegar, onion, orange peel and pepper in a blender; cover and blend until smooth. With blender running, gradually add oil until slightly thickened. Stir in poppy seeds. Cover and chill. Just before serving, pour dressing over salad and toss. Top with pecans. Yield: 6 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| OVEN FISH 'N' CHIPS |
| Servings: |
4 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
2 tablespoons olive or vegetable oil
1/4 teaspoon pepper
4 medium baking potatoes (1 pound), peeled
FISH:
1/3 cup all-purpose flour
1/4 teaspoon pepper
Egg substitute equivalent to 1 egg
2 tablespoons water
2/3 cup crushed cornflakes
1 tablespoon grated Parmesan cheese
1/8 teaspoon cayenne pepper
1 pound frozen haddock fillets, thawed
Tartar sauce, optional |
Directions
In a medium bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture; toss to coat. Place on a 15-in. x 10-in. x 1-in. baking pan that has been coated with nonstick cooking spray. Bake, uncovered, at 425 degrees for 25-30 minutes or until golden brown and crisp. Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and coat with crumb mixture. Place on a baking sheet that has been coated with nonstick cooking spray. Bake at 425 degrees for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired. Yield: 4 servings. Nutritional Analysis for fish: One 4-ounce serving (calculated without tartar sauce) equals 243 calories, 328 mg sodium, 67 mg cholesterol, 28 gm carbohydrate, 27 gm protein, 2 gm fat. Diabetic Exchanges: 3 very lean meat, 2 starch. Nutritional Analysis for chips: One 4-ounce serving equals 137 calories, 4 mg sodium, 0 cholesterol, 18 gm carbohydrate, 2 gm protein, 7 gm fat. Diabetic Exchanges: 1-1/2 fat, 1 starch.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| SNAP SALAD |
| Servings: |
6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
2 medium cucumbers, halved and thinly sliced
2 medium carrots, julienned
1/4 cup diced onion
2 tablespoons raisins
3/4 cup water
1/4 cup vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika |
Directions
In a large bowl, combine cucumbers, carrots, onion and raisins. Combine remaining ingredients; pour over the cucumber mixture. Cover and refrigerate for at least 6 hours. Serve with a slotted spoon. Yield: 6 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| BEEF AND PEPPER STIR-FRY |
| Servings: |
4-6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
2 tablespoons cornstarch, divided
4 tablespoons beef broth or dry sherry, divided
4 tablespoons soy sauce, divided
1 garlic clove, minced
1/2 to 1 teaspoon crushed red pepper flakes
1 pound top sirloin, thinly sliced into 1/4-inch strips
1/2 cup water
3 tablespoons vegetable oil, divided
1 green pepper, cut into strips
1 sweet red pepper, cut into strips
Chow mein noodles or hot cooked rice |
Directions
In a medium bowl, combine 1 tablespoon cornstarch, 2 tablespoons broth or sherry, 2 tablespoons soy sauce, garlic and red pepper flakes. Add beef and toss to coat; set aside. In a small bowl, combine water with remaining cornstarch, broth and soy sauce; set aside. In a wok or skillet, heat 1 tablespoon oil over medium-high. Add green and red peppers; stir-fry for 1 minute or until crisp-tender. Remove peppers to a platter. Add remaining oil and half of the beef to the pan; stir-fry for 1-2 minutes or until beef is no longer pink. Remove to platter. Stir-fry the remaining beef. Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly until thickened. Cook 1 minute longer. Serve immediately over chow mein noodles or rice. Yield: 4-6 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| BUTTERMILK FRIED CHICKEN WITH GRAVY |
| Servings: |
4-6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 broiler-fryer chicken (2-1/2 to 3 pounds), cut up
1 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
Cooking oil for frying
GRAVY:
3 tablespoons all-purpose flour
1 cup milk
1-1/2 to 2 cups water
Salt and pepper to taste |
Directions
Place chicken in a large flat dish. Pour buttermilk over; refrigerate 1 hour. Combine flour, salt and pepper in a double-strength paper bag. Drain chicken; toss pieces, one at a time, in flour mixture. Shake off excess; place on waxed paper for 15 minutes. Heat 1/8 to 1/4 in. of oil in a skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear. Uncover and cook 5 minutes longer. Remove chicken and keep warm. Drain all but 1/4 cup drippings; stir in flour until bubbly. Add milk and 1-1/2 cups water; cook and stir until thickened and bubbly. Cook 1 minute more. Add remaining water if needed. Season with salt and pepper. Serve with chicken. Yield: 4-6 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| MEATBALLS WITH CREAM SAUCE |
| Servings: |
6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 egg, lightly beaten
1/4 cup milk
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
3 tablespoons all-purpose flour
CREAM SAUCE:
2 tablespoons butter or
margarine
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme
Salt and pepper to taste
1 can (14 ounces) chicken broth
2/3 cup whipping cream
2 tablespoons minced fresh parsley |
Directions
In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. Place 1 in. apart on greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400 degrees for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and cream; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley. Yield: 6 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| RIBS WITH PLUM SAUCE |
| Servings: |
6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
5 to 6 pounds pork spareribs
3/4 cup soy sauce
3/4 cup plum jam or apricot preserves
3/4 cup honey
2 to 3 garlic cloves, minced |
Directions
Cut ribs into serving-size pieces; place with bone side down on a rack in a shallow roasting pan. Cover and bake at 350 degrees for 1 hour or until ribs are tender; drain. Combine remaining ingredients; brush some of the sauce over ribs. Bake at 350 degrees or grill over medium coals, uncovered, for 30 minutes, brushing occasionally with sauce. Yield: 6 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| SPINACH BEEF BISCUIT BAKE |
| Servings: |
6 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
1-1/2 pounds ground beef
1/2 cup finely chopped onion
2 eggs
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (4 ounces) mushroom stems and pieces, drained
4 ounces crumbled feta or shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1-1/2 teaspoons garlic powder
Salt and pepper to taste
1 to 2 tablespoons butter or margarine, melted |
Directions
Press and flatten biscuits onto the bottom and up the sides of a greased 11-in. x 7-in. x 2-in. baking dish; set aside. In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. In a bowl, beat eggs. Add spinach and mushrooms; mix well. Stir in the cheeses, garlic powder, salt, pepper and beef mixture; mix well. Spoon into prepared crust. Drizzle with butter. Bake, uncovered, at 375 degrees for 25-30 minutes or until crust is lightly browned. Yield: 6 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| TURKEY STIR-FRY SUPPER |
| Servings: |
14 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
2-1/4 pounds boneless skinless turkey breast
2 tablespoons vegetable oil
3/4 cup uncooked long grain rice
2 cans (14-1/2 ounces each) chicken broth, divided
5 tablespoons soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 package (10 ounces) frozen broccoli spears, thawed
1 pound carrots, thinly sliced
3 bunches green onions, sliced
3 tablespoons cornstarch
1 can (14 ounces) bean sprouts, drained |
Directions
Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5-7 minutes or until juices run clear. Set turkey aside. Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cut broccoli into 3-in. pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through. Yield: 14 servings. Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth and light soy sauce) equals 233 calories, 345 mg sodium, 46 mg cholesterol, 19 gm carbohydrate, 22 gm protein, 8 gm fat. Diabetic Exchanges: 2 meat, 1 starch, 1 vegetable.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
|
| |
| BROCCOLI TOMATO SALAD |
| Servings: |
6-8 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 cup sliced fresh mushrooms
2 green onions, sliced
DRESSING:
3/4 cup olive or vegetable oil
1/3 cup tarragon or cider vinegar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon salt, optional
3/4 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon celery seed
1/4 teaspoon Italian seasoning
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon paprika
1/4 teaspoon ground mustard |
Directions
Cook broccoli in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add tomatoes, mushrooms and onions. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon. Yield: 6-8 servings. Nutritional Analysis: One 1-cup serving (prepared without salt) equals 130 calories, 32 mg sodium, 0 cholesterol, 8 gm carbohydrate, 3 gm protein, 11 gm fat. Diabetic Exchanges: 2 fat, 1-1/2 vegetable.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
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| |
| CREAMY EGG SALAD |
| Servings: |
3 cups |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
1 package (3 ounces) cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-cooked eggs, chopped |
Directions
In a mixing bowl, beat cream cheese, mayonnaise, salt and pepper until smooth. Add green pepper, celery, relish and parsley. Fold in eggs. Refrigerate until serving. Yield: 3 cups.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
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| |
| PEPPER SALAD DRESSING |
| Servings: |
about 2 gallons |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
6 quarts mayonnaise
2 quarts half-and-half cream
3/4 cup coarsely ground pepper
1/3 cup thinly sliced green onions
1/4 cup salt
2 tablespoons white pepper
2 tablespoons hot pepper sauce
1 tablespoon Worcestershire
sauce |
Directions
Combine all ingredients in a large bowl; mix well. Transfer to jars or bottles; refrigerate. Yield: about 2 gallons.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
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| |
| FIVE-CHEESE LASAGNA |
| Servings: |
120-150 servings |
| Submitted By: |
Taste of Home |
| Submitted: |
3/12/2002 |
Ingredients
6 packages (16 ounces each) lasagna noodles
10 pounds bulk Italian sausage
10 medium onions, chopped
30 garlic cloves, minced
11 cans (29 ounces each) tomato sauce
2/3 cup dried basil
3 tablespoons ground nutmeg
2 tablespoons fennel seed, crushed
1 tablespoon salt
1 tablespoon pepper
6 cartons (32 ounces each) ricotta cheese
10 pounds shredded mozzarella cheese
4 cartons (8 ounces each) grated Parmesan cheese
5 blocks (5 ounces each) Romano cheese, grated
10 packages (6 ounces each) sliced provolone cheese, cut into strips
1 cup minced fresh parsley |
Directions
Cook noodles in boiling water for 5 minutes; rinse in cold water and drain. Cook sausage, onions and garlic until meat is no longer pink; drain. Add the tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes. Grease ten 13-in. x 9-in. x 2-in. baking dishes. In each dish, layer about 1-1/2 cups tomato sauce, four noodles, about 1-1/4 cups ricotta, 1-1/2 cups mozzarella, about 1/3 cup Parmesan, 1/4 cup Romano and three slices provolone. Repeat layers. Top with four noodles, about 1-1/2 cups of tomato sauce, 1 cup mozzarella and about 1 tablespoon parsley. Bake, uncovered, at 375 degrees for 40-50 minutes or until browned and bubbly. Let stand 10-15 minutes before serving. Yield: 120-150 servings.
From Taste of Home magazine
© 2002, Reiman Publications, LLC |
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| |
| Low Country Boil |
| Servings: |
a ton |
| Submitted By: |
Nan |
| Submitted: |
2/19/2002 |
Ingredients
large shrimp, unpeeled (4-5 lbs)
Kielbasa, chunked
onions, chunked
fresh corn-on-the-cob, cut in half
potatoes, chunked
Crab/Shrimp Boil seasoning
salt, pepper |
Directions
Fill large stock pot half way with water. Add Kielbasa, onion, Crab/Shrimp boil seasoning bag, salt & pepper. Bring to a boil, then simmer with lid on. Cook as long as you like. Then add corn. Cook about 10 min. Add potatoes. Cook another 10-15 min. Add shrimp. Cook until shrimp are done and float to the top. Do not overcook shrimp. Spread newspaper on picnic table, spoon out a helping, add butter to potatoes and corn. Chow down! Great for summer outdoor cooking fun! |
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| Millon Dollar Pie |
| Servings: |
8 |
| Submitted By: |
Meeka-Mic |
| Submitted: |
11/29/2001 |
Ingredients
16 oz tube of whip cream
1 can of crushed pineapples (drain)
1 can of condensed milk (EagleBrand)
1/4 cup of lemon juice
2 gram cracker crusts
pecans (optional)
|
Directions
Mix well the whip cream,pineapples,condensed milk, and lemon juice. Pour into each crust. Top with pecans if you like. Refrigerate for 24 hours. Serve !!!
Its a hit !!!! |
|
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| Crab Dip-Chiken-N-Biskit |
| Servings: |
15-20 |
| Submitted By: |
Carol |
| Submitted: |
11/11/2001 |
Ingredients
Imitation crab 1-2 lbs.
Cream cheese 16 ozs.
Milk TBL Spoon
1-2 Boxes Chicken-n- Biskit Crackers |
Directions
Beat or smoothe cream cheese and milk to desired smoothness then chop the pieces of crab into bite size or smaller pieces. Mix well and spread on crackers. So simple and so GOOD! |
|
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| Giovanni's Gorgonzolla Puffs |
| Servings: |
18 (this dish is potlucky!) |
| Submitted By: |
Rviva.com |
| Submitted: |
10/22/2001 |
Ingredients
Makes 18 puffs - Freezes very well
1 cup all purpose flour 2 tablespoons blue cheese
1 1/4 teaspoons baking powder (we like gorgonzolla!)
1/4 teaspoon paprika 1/2 cup evaporated skim milk
1/4 teaspoon salt 1/4 cup chopped walnuts
1 tablespoon butter or margarine
(chilled) |
Directions
Preheat oven to 425 degrees (400 convection). Mix together the flour, baking powder, paprika and salt. Cut up the butter or margarine into tiny pieces. Cut butter into the flour mixture until it resembles cornmeal. Gradually mix in the milk with a fork. Stir in the walnuts. Drop by teaspoons onto a greased baking sheet. Bake 8 - 10 minutes, until puffy and brown.
Per serving of 3 puffs each: 150 cal, 6 gm fat, 241 mg sodium |
|
| |
| Oh Oh Oreo Cake |
| Servings: |
32 |
| Submitted By: |
RViva.com |
| Submitted: |
10/22/2001 |
Ingredients
This dish is Potlucky! Prep time 1 hour 15 minutes - perfect for the Christmas party!
1) 2 layer yellow cake mix 1 teaspoon rum extract
3/4 cup egg substitute (or 3 large eggs) 18 reduced fat Oreos
1 -1/4 cups fat free egg nog or regular powdered sugar
1/3 cup cooking oil
|
Directions
Preheat oven to 350 (325 convedction). Grease/flour bundt pan.Combine cake mix, egg substitute or eggs, eggnog, oil and rum extract according to package directions. Quarter the oreos and then chop into pieces no smaller than a dime. Fold into the batter. Pour into pan and bake approximately 1 hour or until toothpick inserted comes out clean.
Cool on rack, in pan for 10 minutes. Turn onto serving plate. Just before serving dust with sugar. Freezes well.
Per serving: 48 cal, 1 gm fat, 3 mg sodium |
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| Hot & Garlicky Broccoli Dip |
| Servings: |
6 (double to make it Potlucky) |
| Submitted By: |
Rviva.com |
| Submitted: |
10/22/2001 |
Ingredients
Prep time 10 minutes
1/2 box frozen chopped broccoli
1/4 cup fat-free sour cream*
1/3 cup shredded reduced fat cheddar cheese*
1/4 cup fat-free mayonnaise*
1 garlic clove, crushed or 1/4 teaspoon garlic powder
Tabasco sauce to taste |
Directions
Thaw broccoli and squeeze out as much liquid as possible. Mix all ingredients together. Spoon into a microwave-safe serving dish. Cover with plastic wrap. Can be prepared up to one day ahead. Refrigerate until ready to heat. Microwave 5 minutes on 50% power. Serve with crackers, raw vegetables, chips or breadcubes.
Per serving 57 calories, 1 gm fat, 267 mg sodium
*Regular or low fat, sour cream, mayonnaise and cheese can be substituted with will change nutritional information |
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| Winter Waldorf Salad |
| Servings: |
6 (double and make it Potlucky!) |
| Submitted By: |
Rviva.com |
| Submitted: |
10/22/2001 |
Ingredients
3 tart green apples, peeled & diced 1 tablespoon sugar
1 tablespoon lemon juice 1/2 cup chopped walnuts
3/4 cup sliced celery 1/3 cup dried cranberries
1/3 cup fat-free mayonnaise* |
Directions
Mix apples with lemon juice; add celery. In a small bowl, mix the sugar with the mayonnaise. Fold into the apples and clery. When blended, fold in the walnuts and cranberries. Taste and adjust to taste with more lemon juice and sugar if desired. Served chilled. Store leftovers in refrigerator.
*Regular or low fat mayonnaise may be substituted but will change nutritional information
Per serving: 116 calories, 6 grams fat, 184 mg sodium |
|
| |
| Pull-Apart Bread |
| Servings: |
80 Bites |
| Submitted By: |
Camping Life Magazine |
| Submitted: |
8/29/2001 |
Ingredients
2 Packages, 10 count each, refrigerator biscuits
2 Sticks butter, melted
1 Packet dry onion soup mix (optional)
|
Directions
Grease a ring pan, bundt pan or angel-food-type pan well. Using clean scissors, cut each biscuit into four peices. Dip each piece in melted butter, then in the onion soup mix, and arrange in the baking pan. Top with remaining butter; save soup mix for another batch. The pan should be no more than two-thirds full. Bake at 375 degrees until puffy, brown and done through. Let stand 3 to 4 minutes, then turn out onto a flate plate. To create a sweet, pull-apart bread for breakfast, omit the soup mix and dip pieces in cinnamon-sugar instead.
If you don't have a ring pan or angel food-type pan, grease the outside of a clean empty can, put some fishing weights into it to hold it down, and place it in the center of a greased baking pan. The bread requires this center "chimney" for thorough baking. |
|
| |
| Crazy Watermelon Salad |
| Servings: |
10 Potluck Servings |
| Submitted By: |
Rviva.com |
| Submitted: |
8/27/2001 |
Ingredients
8 cups cubed Watermelon
1 red onion, chopped
1tablespoon Fresh Cilantro leaves, chopped(Basil or Mint may be substituted)
3 tablespoons red wine vinegar
1/2 teaspoon sugar |
Directions
Mix melon and red onion together in very large bowl. Blend vinegar and sugar together; pour over melon, mix well. Let marinate several hours, covered in refrigerator. For small refrigerator - use a roasting bag and pour into serving bowl or watermelon shell just before serving. Rviva.com |
|
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| cowboy stew |
| Servings: |
? |
| Submitted By: |
BRENDA |
| Submitted: |
8/9/2001 |
Ingredients
1 LB LEAN GROUND BEEF ONION GREEN PEPPER LG CAN OF CAMP VEG SOUP AND COLBY CHEESE CORN CHIPS |
Directions
COOK GROUND BEEF ONION AND GR PEPPER TOGETHER DRAIN ANY GREASE ADD VEG SOUP DRAIN SOUP BEFORE ADDING TO MEAT SIMMER ADD DICED COLBY CHEESE AND TOP OVER CORN CHIPS |
|
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| CAMPING GOULASH |
| Servings: |
4-5 |
| Submitted By: |
LINDA |
| Submitted: |
7/24/2001 |
Ingredients
1 # GROUND BEEF, TURKEY, OR PORK
2 CANS CAMPBELLS ALPHABET VEGETABLE SOUP
1/4 CUP CHOPPED ONIONS |
Directions
COOK ONIONS WITH GROUND BEEF.
ADD BOTH CANS OF SOUP
SIMMER TILL HOT BUT NOT BOILING.
GREAT ALONE WITH GARLIC OR FRENCH BREAD TO DUNK.
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|
| |
| Dorito Casserole |
| Servings: |
4-6 |
| Submitted By: |
Linda |
| Submitted: |
7/24/2001 |
Ingredients
1 large bag Dorito Chips (crushed)
1 small block of Cheddar cheese (shredded)
1 can cream of mushroom soup
1 can cream of celery soup
1 can Spam or Treet luncheon meat
1 soup can milk
|
Directions
Crush Bag of Doritos
Put both cans of soup and 1 can of milk in saucepan.
Take can of Span or Treet and mash with fork into chunky pieces. Put in soup mixture.
Heat until blended.
Take a casserole dish and put layer of crushed Doritos, layer of sauce mix and layer of cheese. Repeat again with layer of cheese on top. Cook in Microwave for about 10-15 minutes until cheese melts. Great Camping 1 meal dish!
Put in soup and heat |
|
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| Tator Tot 1-2-3 |
| Servings: |
n/a |
| Submitted By: |
Marie Corey |
| Submitted: |
7/20/2001 |
Ingredients
1 to 1 1/2 lb. lean ground beef
1 can cream of chicken soup (unliluted)
1 pkg. tator tots (we like with onions)
|
Directions
1.Crumble hamburg (uncooked) and lightly pat into 9"x 13" baking pan.
2.Pour undiluted cream of chicken soup over meat.
3.Top with tator tots lined up and close (nice & neat)
Bake 350 degrees oven approximately 45 min. |
|
| |
| Sheila Cookies |
| Servings: |
2 - 3 dozen |
| Submitted By: |
Sheila |
| Submitted: |
6/13/2001 |
Ingredients
1 cup butter
2 cups flour
1 tsp. soda
1 cup sugar
2-1/2 cups Quaker oatmeal
2oz. chocolate chips
1 cup brown sugar
1/2 tsp. salt
1/2 cup grated milk chocolate (sweet)
2 eggs
1 tsp. baking powder
1 tsp vanilla
1-1/2 cup hazelnuts or walnuts chopped |
Directions
Blend oatmeal in blender till fine.
Cream butter and sugars, add eggs and vanilla. Mix well.
Mix dry ingredients and mix with creamed butter and sugar.
Add chocolate chips, grated chocolate and nuts.
Measure tablespoon size into round balls and place about 2 inch apart on cookie sheet bake in preheated oven 375° for about 10 minutes.
Very good to take camping but they don't last long!
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|
| |
| ALPO |
| Servings: |
4 |
| Submitted By: |
Michael Barnard |
| Submitted: |
4/20/2001 |
Ingredients
1 lb ground meat [your choice beef,turkey,chicken,or pork]
1 can cream of mushroom soup, condensed.
1 can of vegall. you may wish to usesome of the newer more
flavorful versions, such as cajun, etc.
salt and pepper to taste. |
Directions
brown meat and drain if so desired. next add vegall mix to
skillet, heat till warm. add cream of mushroom soup, no
water. simmer till warm. stir often. salt and pepper to
taste. serving suggestion: serve with rice, or over toast,
or as a one dish meal. looks like alpo, tastes much better
I guess??
enjoy
mega230@excite.com
reveiws welcome
|
|
| |
| Apple Pan Dowdy |
| Servings: |
1 Pie |
| Submitted By: |
Donna |
| Submitted: |
2/20/2001 |
Ingredients
6 medium apples, peeled and sliced
1/2 c. golden brown sugar
3 tbsp water
1 tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp butter
1 tbsp lemon juice
Topping:
2 tbsp butter
1 c. Bisquick
1 tbsp sugar
1/4 c. milk
1 tsp brown sugar |
Directions
Mix and place into 8 inch round baking dish. Bake at 350° until apples are soft about 12-18 minutes.
Topping:
Mix topping ingredients, roll and place on softened apples.
Bake an additional 10-15 minutes until golden brown.
Serve warm with maple syrup or whipped topping. |
|
| |
| Shoo Fly Pie |
| Servings: |
1 Pie |
| Submitted By: |
Donna |
| Submitted: |
2/20/2001 |
Ingredients
1 unbaked 9 inch pastry shell
1-1/3 c. sifted flour
3/4 c. packed dark brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/3 c. margarine or butter
1/3 c. hot water
1/3 c. dark corn syrup (Karo)
1/4 tsp cinnamon powder |
Directions
Sift flour, salt and sugar together, cut margarine into previous ingredients until crumbly. Set aside.
Stir soda in hot water, then add corn syrup mixing well; pour into pie shell; sprinke dry crumbly mixture over top, sprinkle with cinnamon.
Bake in preheated oven 15 minutes at 450°, then reduce heat to 350° for 20 minutes.
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|
| |
| Quick Meal |
| Servings: |
n/a |
| Submitted By: |
Betty |
| Submitted: |
12/23/2000 |
Ingredients
Onion carrots potatoes celery hamburger |
Directions
cook hamburger put in foil ad onions carrot potatoes and celery. put on grill and cook for about one hour |
|
| |
| Calico Bean |
| Servings: |
n/a |
| Submitted By: |
Mary |
| Submitted: |
12/23/2000 |
Ingredients
1 can pork+beans 1 can kidney beans 1 can great northern be ans one lb hamburger and one small onion, brown together. Mix 2T vinegar 1 C brown suger and half C catsup. . |
Directions
Combine all ingredients and bake for one hour at 350 |
|
| |
| Crunchy Almond-Caramel Brittle |
| Servings: |
This recipe takes about 10 minutes to make. |
| Submitted By: |
Karin Frei from Switzerland |
| Submitted: |
12/13/2000 |
Ingredients
1 cup sugar
1 cup brown sugar-molasses
1 tsp. vanilla
2 cups almond chips |
Directions
Add 1 cup of sugar to pan, heat, stir constantly
Add 1 cup of molasses and cook until sugar is dissolved, mixture bubbles
Add 1 tsp. of vanilla, sugar starts to smell like caramel (about 5 minutes)
Add 2 cups of almond chips added to the hot mixture and stir for another
minute (don't overcook, take instantly off the heat when almonds smell finely
roasted, or else it might start to smell burnt).
Spread mixture quickly on a well greased baking sheet and roll with
greased (!!) rolling pin about 5 mm thick. Let cool, break into pieces.
If you want squares, cut while mixture is still warm and soft.
Careful: Melted sugar is exceedingly hot! Don't lick or stick fingers in
it while cooking or removing from pan - you'll end up having blisters!
And do use regular Brown Sugar-Molasses, not the ones that taste like
licorice.
Wrapped in a nice box, these candies also make a brilliant present!
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