This is the salad that I am trying to figure out that goes with the Maple Dressing.
Dena's special
Lettuce
blueberries
green apples (Granny Smith)
Blue cheese/Feta/?
carmelized almonds
chicken
A salad that makes dieting FUN!
Thursday, January 21, 2010
Maple Recipes
Maple Glazed Ham
1 (12-14 lb) fully cooked ham
Whole cloves
3 T Dijon mustard
1/4 cup Coombs Family Farms 100% pure organic maple syrup
Preheat oven to 350 F. Trim fat, leaving a 1/4-inch layer. Using the tip of a sharp knife, score the fat in a diamond pattern. Insert the cloves in the crossed point of each diamond. Mix mustard and syrup together in small bowl. Pour syrup mixture onto ham and spread evenly. Bake for 1 1/2 hours, or 10 minutes per pound.
Baked Camembert with Maple and Cranberries
1/2 cup water
1/4 cup Coombs Family Farms 100% pure or organic maple syrup
6 oz fresh whole cranberries
Zest of one clementine
1 – 32- to 36-ounce Camembert (or Brie)
Bring water and syrup to a boil in saucepan. Add cranberries and zest. Boil gently for about 7 minutes or until sauce is thickened. Cool completely and refrigerate. Preheat oven to 350°F. Unwrap Camembert and cut away large circle in top rind of cheese, leaving rind on sides and bottom intact. Spread sauce on top of cheese. Bake on baking sheet until cheese just melts, about 20 minutes.
Maple Bacon Sea Scallops
2lbs sea scallops, rinsed and patted dry
10 bacon slices (preferably all-natural, no nitrites), cut in half lengthwise
1/2 cup Coombs Family Farms 100% pure or organic maple syrup
Wrap 1/2 slice of bacon snugly around each sea scallop and secure with toothpick. Set scallops on rack over broiler pan. Baste scallops with 1/4 cup maple syrup and broil 5 minutes. Turn scallops over and baste with remaining 1/4 cup maple syrup. Broil another 5 minutes or until bacon is crispy. Serve hot or at room temperature.
1 (12-14 lb) fully cooked ham
Whole cloves
3 T Dijon mustard
1/4 cup Coombs Family Farms 100% pure organic maple syrup
Preheat oven to 350 F. Trim fat, leaving a 1/4-inch layer. Using the tip of a sharp knife, score the fat in a diamond pattern. Insert the cloves in the crossed point of each diamond. Mix mustard and syrup together in small bowl. Pour syrup mixture onto ham and spread evenly. Bake for 1 1/2 hours, or 10 minutes per pound.
Baked Camembert with Maple and Cranberries
1/2 cup water
1/4 cup Coombs Family Farms 100% pure or organic maple syrup
6 oz fresh whole cranberries
Zest of one clementine
1 – 32- to 36-ounce Camembert (or Brie)
Bring water and syrup to a boil in saucepan. Add cranberries and zest. Boil gently for about 7 minutes or until sauce is thickened. Cool completely and refrigerate. Preheat oven to 350°F. Unwrap Camembert and cut away large circle in top rind of cheese, leaving rind on sides and bottom intact. Spread sauce on top of cheese. Bake on baking sheet until cheese just melts, about 20 minutes.
Maple Bacon Sea Scallops
2lbs sea scallops, rinsed and patted dry
10 bacon slices (preferably all-natural, no nitrites), cut in half lengthwise
1/2 cup Coombs Family Farms 100% pure or organic maple syrup
Wrap 1/2 slice of bacon snugly around each sea scallop and secure with toothpick. Set scallops on rack over broiler pan. Baste scallops with 1/4 cup maple syrup and broil 5 minutes. Turn scallops over and baste with remaining 1/4 cup maple syrup. Broil another 5 minutes or until bacon is crispy. Serve hot or at room temperature.
Maple Salad Dressings
There is a restuarant that has a deliscious Maple Dressings. I am searching the internet to find the recipe that is closest to what I think it is. Here is what I am finding...
Vermont Maple Dressing
3/4 cup genuine Vermont maple syrup*
1 teaspoon salt
1/2 cup rice vinegar
1 cup extra-virgin olive oil
1 1/2 teaspoons ground mustard
* This salad dressing requires that you use a top-quality grade of maple syrup. If you use an inferior grade, you'll end up with a thin dressing that doesn't cling to your greens.
In a blender or food processor, combine maple syrup, salt, rice vinegar, olive oil, and ground mustard. Whirl 1 minute or until well mixed. Store, covered, in the refrigerator. Serve at room temperature.
Yields 2 cups.
Vermont's own Maple Vinaigrette
1 teaspoon dry mustard
1/2 teaspoon dried basil
1/4 cup balsamic or good quality wine, cider or maple vinegar
1/2 cup Pure Vermont Maple Syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
Preparation:
Combine mustard and basil in a small bowl. With a whisk, add vinegar, maple syrup, lemon juice and garlic. Add olive oil and continue whisking until ingredients are well combined. Season with salt and pepper. Refrigerated, the dressing will keep for several weeks.
Blue Cheese and Walnuts with Maple Dressing
1 (10-ounce) sack baby spinach
1/3 pound blue cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Directions
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.
Spinach Salad With Maple Dressing
8oz (250 g) spinach
2 strips of bacon, cooked until crisp, chopped
1 apple, unpeeled & diced
1/4 cup (50 mL) cheddar cheese grated
1/4 cup (50mL) mozzarella cheese grated
Maple Dressing:
3/4 cup (175 mL) mayonnaise
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vinegar
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) maple syrup
1/2 tsp (2 mL) freshly chopped parsley
Maple Dressing: Combine all of the above ingredients and blend until smooth. Store covered in the refrigerator. Yields 1 1/4 cups (300 mL).
Trim, wash and dry spinach and tear into bite size pieces. Place into salad bowl and set aside.
Just before serving pour desired amount of dressing over spinach and toss well to coat. Add the bacon, apple and cheese, toss lightly. Makes 6-8 servings.
Maple Dressing
3/4 c. salad oil
1/4 c. vinegar
3 tbsp. maple syrup
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. paprika
Blend ingredients and serve on lettuce wedge. Yield: 1 cup dressing.
Raspberry Maple Dressing
1/4 c. raspberry vinegar
2 tbsp. maple syrup
2/3 c. veg. oil
Whisk Together.
2 tablespoons chopped pecans
1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
1 cucumber, peeled, seeded and cut into 1/4-inch slices
2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
1/4 cup cider vinegar
2 tablespoons pure maple syrup
Salt & freshly ground pepper, to taste
1/4 cup shredded smoked cheese, such as Gouda or Cheddar
Preparation
Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Toss spinach and cucumber in a salad bowl.
Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.
Spinach Salad with Maple Dressing
1 Container of fresh washed baby salad greens or a Spring mix
approximately:
1 C. sliced fresh strawberries or seedless grapes halved. You may also like Mandrin oranges.
1/2 C finely Julienned carrots or grated carrots
1/3 to 1/2 C. sugar glazed pecans, walnuts or almonds
Dressing:
1/4 C. Mayonnaise
3 to 4 T. Champagne vinegar (or left over white wine)
2 tsp. sugar
1/2 C. Canola or vegetable oil
1/4 C. Pure Maple Syrup
pinch of salt
Whisk together or shake in a jar to emulsify.
(With the nuts, I usually make at least a cup and a half because of all the munching that goes on before the meal or by my husband, anytime!)
Candied Nuts
1 1/2 C. pecans, almonds or walnuts or a mix
1/2 C. Sugar
1/4 C. water
1/2 tsp. cinnamon or nutmeg (optional)
Place all ingredients in a heavy or iron skillet and cook over medium heat until the water evaporates and the nuts have a sugary appearance. Pour onto a greased baking sheet and separate nuts quickly with a couple of forks. Cool. Store (yeah, right!) covered in the fridge or freeze.
Directions
Place fresh cold greens in a pretty bowl or on individual salad dishes. Top with fruit, drizzle with dressing and top with the nuts.
Serve and listen to the yummmmmmms!
If you must add cheese, a bit of shaved ir grated fresh Parmesan would be fine with this salad.
Vermont Maple Dressing
3/4 cup genuine Vermont maple syrup*
1 teaspoon salt
1/2 cup rice vinegar
1 cup extra-virgin olive oil
1 1/2 teaspoons ground mustard
* This salad dressing requires that you use a top-quality grade of maple syrup. If you use an inferior grade, you'll end up with a thin dressing that doesn't cling to your greens.
In a blender or food processor, combine maple syrup, salt, rice vinegar, olive oil, and ground mustard. Whirl 1 minute or until well mixed. Store, covered, in the refrigerator. Serve at room temperature.
Yields 2 cups.
Vermont's own Maple Vinaigrette
1 teaspoon dry mustard
1/2 teaspoon dried basil
1/4 cup balsamic or good quality wine, cider or maple vinegar
1/2 cup Pure Vermont Maple Syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
Preparation:
Combine mustard and basil in a small bowl. With a whisk, add vinegar, maple syrup, lemon juice and garlic. Add olive oil and continue whisking until ingredients are well combined. Season with salt and pepper. Refrigerated, the dressing will keep for several weeks.
Blue Cheese and Walnuts with Maple Dressing
1 (10-ounce) sack baby spinach
1/3 pound blue cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Directions
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.
Spinach Salad With Maple Dressing
8oz (250 g) spinach
2 strips of bacon, cooked until crisp, chopped
1 apple, unpeeled & diced
1/4 cup (50 mL) cheddar cheese grated
1/4 cup (50mL) mozzarella cheese grated
Maple Dressing:
3/4 cup (175 mL) mayonnaise
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vinegar
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) maple syrup
1/2 tsp (2 mL) freshly chopped parsley
Maple Dressing: Combine all of the above ingredients and blend until smooth. Store covered in the refrigerator. Yields 1 1/4 cups (300 mL).
Trim, wash and dry spinach and tear into bite size pieces. Place into salad bowl and set aside.
Just before serving pour desired amount of dressing over spinach and toss well to coat. Add the bacon, apple and cheese, toss lightly. Makes 6-8 servings.
Maple Dressing
3/4 c. salad oil
1/4 c. vinegar
3 tbsp. maple syrup
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. paprika
Blend ingredients and serve on lettuce wedge. Yield: 1 cup dressing.
Raspberry Maple Dressing
1/4 c. raspberry vinegar
2 tbsp. maple syrup
2/3 c. veg. oil
Whisk Together.
2 tablespoons chopped pecans
1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
1 cucumber, peeled, seeded and cut into 1/4-inch slices
2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
1/4 cup cider vinegar
2 tablespoons pure maple syrup
Salt & freshly ground pepper, to taste
1/4 cup shredded smoked cheese, such as Gouda or Cheddar
Preparation
Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Toss spinach and cucumber in a salad bowl.
Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.
Spinach Salad with Maple Dressing
1 Container of fresh washed baby salad greens or a Spring mix
approximately:
1 C. sliced fresh strawberries or seedless grapes halved. You may also like Mandrin oranges.
1/2 C finely Julienned carrots or grated carrots
1/3 to 1/2 C. sugar glazed pecans, walnuts or almonds
Dressing:
1/4 C. Mayonnaise
3 to 4 T. Champagne vinegar (or left over white wine)
2 tsp. sugar
1/2 C. Canola or vegetable oil
1/4 C. Pure Maple Syrup
pinch of salt
Whisk together or shake in a jar to emulsify.
(With the nuts, I usually make at least a cup and a half because of all the munching that goes on before the meal or by my husband, anytime!)
Candied Nuts
1 1/2 C. pecans, almonds or walnuts or a mix
1/2 C. Sugar
1/4 C. water
1/2 tsp. cinnamon or nutmeg (optional)
Place all ingredients in a heavy or iron skillet and cook over medium heat until the water evaporates and the nuts have a sugary appearance. Pour onto a greased baking sheet and separate nuts quickly with a couple of forks. Cool. Store (yeah, right!) covered in the fridge or freeze.
Directions
Place fresh cold greens in a pretty bowl or on individual salad dishes. Top with fruit, drizzle with dressing and top with the nuts.
Serve and listen to the yummmmmmms!
If you must add cheese, a bit of shaved ir grated fresh Parmesan would be fine with this salad.
Maple and Fruit Salad
Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar
1/2 cup vegetable oil
Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted
For Dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar
1/2 cup vegetable oil
Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted
For Dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
Wednesday, January 20, 2010
Chocolate Cake
3 cups all purpose flour
1 ½ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
2 2/3 cups sugar
1 cup + 2 Tbsp cocoa
1 cup + 2 Tbsp water
1 cup + 2 Tbsp canola oil
5 large or 4 extra large/jumbo eggs
¾ cup water
1 ½ tsp vanilla
Frosting:
1 box powdered sugar (1 pound or 454 grams)
3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
1 1/2 cup butter - firm, not cold, not too soft
Method
Cake:
Preheat oven to 350°F.
1 In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.
2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.
4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.
Frosting:
This part is a little harder as it is really done to taste.
1 Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.
2 Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right,
3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.
Assembling the cake:
Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.
1 ½ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
2 2/3 cups sugar
1 cup + 2 Tbsp cocoa
1 cup + 2 Tbsp water
1 cup + 2 Tbsp canola oil
5 large or 4 extra large/jumbo eggs
¾ cup water
1 ½ tsp vanilla
Frosting:
1 box powdered sugar (1 pound or 454 grams)
3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
1 1/2 cup butter - firm, not cold, not too soft
Method
Cake:
Preheat oven to 350°F.
1 In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.
2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.
4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.
Frosting:
This part is a little harder as it is really done to taste.
1 Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.
2 Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right,
3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.
Assembling the cake:
Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.
Basic Tomato Sauce
2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
Method
1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.
Makes 2 1/2 cups of sauce.
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
Method
1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.
Makes 2 1/2 cups of sauce.
Rosemary Chicken Skewers with Berry Sauce
For the chicken:
4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off
2 tablespoons of chopped, fresh rosemary
1/4 cup of dry white wine or vermouth
1 teaspoon of pepper
2 tablespoons of olive oil
For the sauce:
1 3/4 cup of fresh or frozen blackberries or boysenberries
1 tablespoon of apple cider vinegar
2 tablespoons of red currant jelly (or berry jam or jelly)
1/4 teaspoon of ground nutmeg
Method
1 Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.
2 Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.
3a Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
3b Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
4To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.
5 Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.
Plate the skewers and spoon the sauce over the chicken. Serve immediately.
Serves 4.
4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off
2 tablespoons of chopped, fresh rosemary
1/4 cup of dry white wine or vermouth
1 teaspoon of pepper
2 tablespoons of olive oil
For the sauce:
1 3/4 cup of fresh or frozen blackberries or boysenberries
1 tablespoon of apple cider vinegar
2 tablespoons of red currant jelly (or berry jam or jelly)
1/4 teaspoon of ground nutmeg
Method
1 Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.
2 Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.
3a Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
3b Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
4To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.
5 Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.
Plate the skewers and spoon the sauce over the chicken. Serve immediately.
Serves 4.
Mango Salsa
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Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Tortilla Soup
Ingredients
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
Method
1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Serves 4.
From Simply Recipes
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
Method
1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Serves 4.
From Simply Recipes
Berry Cobbler with Coconut topping
Filling
4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen
1/4 cup plus 1 Tbsp sugar
2 Tbsp instant tapioca
1 Tbsp fresh lemon juice
Topping
1/2 cup flour
1/2 cup shredded coconut
1/4 cup sugar
1/4 cup chopped walnuts
1/4 teaspoon baking powder
Pinch of salt
4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes
Method
1 Preheat oven to 375°F. Butter a 9x9 inch baking dish.
2 In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into the baking dish.
3 In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.
4 Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.
5 Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.
Makes 6 servings.
From Simply Recipes
4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen
1/4 cup plus 1 Tbsp sugar
2 Tbsp instant tapioca
1 Tbsp fresh lemon juice
Topping
1/2 cup flour
1/2 cup shredded coconut
1/4 cup sugar
1/4 cup chopped walnuts
1/4 teaspoon baking powder
Pinch of salt
4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes
Method
1 Preheat oven to 375°F. Butter a 9x9 inch baking dish.
2 In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into the baking dish.
3 In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.
4 Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.
5 Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.
Makes 6 servings.
From Simply Recipes
Tuesday, January 19, 2010
Roasted Red Potatoes
ROASTED RED POTATOES
--------------------
2 lbs. sm. red potatoes, halved
3 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
In a small roasting pan, toss the potatoes with the oil.
Arrange potatoes in pan, cut side down. Sprinkle the salt,
pepper and paprika on top. Bake in a preheated 425 degree
oven for 25 minutes until potatoes are tender inside and
undersides are crusty brown. Serve immediately. Serves 4.
--------------------
2 lbs. sm. red potatoes, halved
3 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
In a small roasting pan, toss the potatoes with the oil.
Arrange potatoes in pan, cut side down. Sprinkle the salt,
pepper and paprika on top. Bake in a preheated 425 degree
oven for 25 minutes until potatoes are tender inside and
undersides are crusty brown. Serve immediately. Serves 4.
Funnel Cake
FUNNEL CAKES
------------
Vegetable oil (2 1/2" in Dutch oven)
3 eggs
2 c. milk
6 tbsp. sugar
3 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
Powdered sugar
Heat oil in 12 inch skillet to 375 degrees. Put all other
ingredients (except powdered sugar) into bowl and mix until
smooth.
Hold forefinger over spout end of funnel, pour 1/2 cup
batter into funnel. Drip batter into hot oil, swirling in
circles from center out. Fry until golden brown on each
side. Drain on paper towels. Keep warm and repeat. Sprinkle
with powdered sugar just before serving. Yield approximately
10 cakes.
------------
Vegetable oil (2 1/2" in Dutch oven)
3 eggs
2 c. milk
6 tbsp. sugar
3 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
Powdered sugar
Heat oil in 12 inch skillet to 375 degrees. Put all other
ingredients (except powdered sugar) into bowl and mix until
smooth.
Hold forefinger over spout end of funnel, pour 1/2 cup
batter into funnel. Drip batter into hot oil, swirling in
circles from center out. Fry until golden brown on each
side. Drain on paper towels. Keep warm and repeat. Sprinkle
with powdered sugar just before serving. Yield approximately
10 cakes.
Tiramisu (Jensen's)
DARIN’S UNLEADED TIRAMISU
½ pint whipping cream
2 T + ½ cup sugar
1 tsp vanilla
6 eggs, separated
1 lb mascarpone cheese, softened
2 large packages ladyfinger cookies
2 cups cooled, double strength Postum or Pero (or Hot Chocolate)
1-2 T rum extract (optional)
Chocolate milk mix powder
Whip cream until stiff peaks form then add 2 T sugar and vanilla and set aside. In a separate bowl beat egg yolks and ½ cup sugar until thick (4-5 minutes). Add mascarpone cheese and beat until creamy (2-3 minutes). In a clean mixing bowl beat egg whites until they form stiff peaks (4 minutes). Fold egg whites into mascarpone mixture. Add whipped cream and blend gently until combined.
Combine the Postum and rum extract then one at a time dip ladyfinger cookies for 2 seconds on each side (you want them to be moist on the outside but still slightly crunchy on the inside). Form a layer of dipped cookies in the bottom of a 9x13 pan – you may need to break/cut some of the ladyfingers to make an even layer. Cover the ladyfingers with half the mascarpone mixture. Arrange a second layer of dipped ladyfingers then spread with remaining mascarpone. Dust the top with chocolate milk mix powder. Cover and refrigerate for several hours or overnight.
½ pint whipping cream
2 T + ½ cup sugar
1 tsp vanilla
6 eggs, separated
1 lb mascarpone cheese, softened
2 large packages ladyfinger cookies
2 cups cooled, double strength Postum or Pero (or Hot Chocolate)
1-2 T rum extract (optional)
Chocolate milk mix powder
Whip cream until stiff peaks form then add 2 T sugar and vanilla and set aside. In a separate bowl beat egg yolks and ½ cup sugar until thick (4-5 minutes). Add mascarpone cheese and beat until creamy (2-3 minutes). In a clean mixing bowl beat egg whites until they form stiff peaks (4 minutes). Fold egg whites into mascarpone mixture. Add whipped cream and blend gently until combined.
Combine the Postum and rum extract then one at a time dip ladyfinger cookies for 2 seconds on each side (you want them to be moist on the outside but still slightly crunchy on the inside). Form a layer of dipped cookies in the bottom of a 9x13 pan – you may need to break/cut some of the ladyfingers to make an even layer. Cover the ladyfingers with half the mascarpone mixture. Arrange a second layer of dipped ladyfingers then spread with remaining mascarpone. Dust the top with chocolate milk mix powder. Cover and refrigerate for several hours or overnight.
Pasta Carbonara (Jensen's)
PASTA CARBONARA
1 lb spaghetti (could also use farfalle or penne)
½ lb pancetta or bacon, diced
4 eggs (room temperature)
1 T garlic, finely minced
½ cup heavy cream (room temperature)
1 cup grated parmesan cheese (plus additional for garnish)
Boil pasta in liberally salted water until al dente. In a small bowl, beat eggs and add garlic, cream and parmesan cheese and set aside. Sauté bacon until crisp in a very large skillet with sides. Remove bacon and discard all but 3 T bacon drippings. Return bacon to pan and add cooked and drained pasta. Toss until completely coated. Remove pan from heat and pour in egg mixture. Whisk together quickly until the eggs thicken. If you work quickly and off the heat, the eggs should not scramble. Serve immediately with additional parmesan cheese. We love to add peas to our carbonara. I usually throw a bag of frozen ones in with the pasta for the last minute of cooking time.
1 lb spaghetti (could also use farfalle or penne)
½ lb pancetta or bacon, diced
4 eggs (room temperature)
1 T garlic, finely minced
½ cup heavy cream (room temperature)
1 cup grated parmesan cheese (plus additional for garnish)
Boil pasta in liberally salted water until al dente. In a small bowl, beat eggs and add garlic, cream and parmesan cheese and set aside. Sauté bacon until crisp in a very large skillet with sides. Remove bacon and discard all but 3 T bacon drippings. Return bacon to pan and add cooked and drained pasta. Toss until completely coated. Remove pan from heat and pour in egg mixture. Whisk together quickly until the eggs thicken. If you work quickly and off the heat, the eggs should not scramble. Serve immediately with additional parmesan cheese. We love to add peas to our carbonara. I usually throw a bag of frozen ones in with the pasta for the last minute of cooking time.
Parmesan Crusted Pork chops (Jensen's)
PARMESAN CRUSTED PORK CHOPS
4-8 thin cut boneless pork loin chops
1 cup grated parmesan cheese
2 eggs
1 cup dry Italian seasoned bread crumbs
3 T olive oil
3 T butter
Make a breading station with three wide shallow bowls and place parmesan cheese in one, beaten eggs in the second and bread crumbs in the third. Salt and pepper both sides of each pork chop then one and a time dip each in the cheese, shaking to remove excess, then eggs and then bread crumbs. Make sure surface is completely covered with bread crumbs. Heat oil and butter in a large skillet (medium-medium high) and cook chops for 3-4 minutes on each side, or until golden brown. Serve with pasta or rice. We’ve used the same procedure with chicken and it’s also delicious!
4-8 thin cut boneless pork loin chops
1 cup grated parmesan cheese
2 eggs
1 cup dry Italian seasoned bread crumbs
3 T olive oil
3 T butter
Make a breading station with three wide shallow bowls and place parmesan cheese in one, beaten eggs in the second and bread crumbs in the third. Salt and pepper both sides of each pork chop then one and a time dip each in the cheese, shaking to remove excess, then eggs and then bread crumbs. Make sure surface is completely covered with bread crumbs. Heat oil and butter in a large skillet (medium-medium high) and cook chops for 3-4 minutes on each side, or until golden brown. Serve with pasta or rice. We’ve used the same procedure with chicken and it’s also delicious!
Monday, January 18, 2010
Blueberry Dutch Cake
BLUEBERRY DUTCH CAKE
--------------------
1 1/2 pt. fresh or frozen blueberries
PASTRY:
1 1/2 c. flour
1/2 tsp. salt
1/2 c. salad oil
2 tbsp. milk
1 tsp. sugar
TOPPING:
3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. butter
Topping: Mix sugar, flour and salt. Cut butter into dry mix
until crumbly.
Preheat oven to 425 degrees. Combine flour, salt and sugar
in bowl. Pour oil and milk into a measuring cup and whip
with fork until combined. Pour all at once over dry
mixture. Mix with fork until dampened.
Turn into 8 x 8 inch pan (ungreased). Pat over the bottom
and push dough up 1 inch on each side. Arrange berries on
pastry. Sprinkle topping over all. Bake 1/2 hour. Push
topping into berries with fork. Return to oven to bake 15
minutes more.
--------------------
1 1/2 pt. fresh or frozen blueberries
PASTRY:
1 1/2 c. flour
1/2 tsp. salt
1/2 c. salad oil
2 tbsp. milk
1 tsp. sugar
TOPPING:
3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. butter
Topping: Mix sugar, flour and salt. Cut butter into dry mix
until crumbly.
Preheat oven to 425 degrees. Combine flour, salt and sugar
in bowl. Pour oil and milk into a measuring cup and whip
with fork until combined. Pour all at once over dry
mixture. Mix with fork until dampened.
Turn into 8 x 8 inch pan (ungreased). Pat over the bottom
and push dough up 1 inch on each side. Arrange berries on
pastry. Sprinkle topping over all. Bake 1/2 hour. Push
topping into berries with fork. Return to oven to bake 15
minutes more.
Slow Cooker Hot Fudge cake
1 cup Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
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1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Success
Cooling the dessert in the slow cooker gives the sauce time to thicken so it’s rich and fudgy.
Special Touch
Top off this chocolate lover’s treat with what else but a scoop of ice cream and a long-stemmed cherry!
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
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1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Success
Cooling the dessert in the slow cooker gives the sauce time to thicken so it’s rich and fudgy.
Special Touch
Top off this chocolate lover’s treat with what else but a scoop of ice cream and a long-stemmed cherry!
Lemon Mousse Cake
1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker® Whipped vanilla frosting
Print these coupons...
$1.00 off Betty Crocker® Warm Delights® Bowls
Plus 28 more...
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1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. In medium bowl, gently stir pie filling into frosting.
3. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for two 8-inch or 9-inch pans.
Special Touch
Stir several drops yellow food color into the frosting and pie filling mixture for a brighter yellow.
Planned-Overs
Leftover pie filling? Layer it with vanilla yogurt in dessert dishes, or mix it with an equal amount of whipped topping and serve over pancakes or waffles.
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker® Whipped vanilla frosting
Print these coupons...
$1.00 off Betty Crocker® Warm Delights® Bowls
Plus 28 more...
About Concordance™
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1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. In medium bowl, gently stir pie filling into frosting.
3. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for two 8-inch or 9-inch pans.
Special Touch
Stir several drops yellow food color into the frosting and pie filling mixture for a brighter yellow.
Planned-Overs
Leftover pie filling? Layer it with vanilla yogurt in dessert dishes, or mix it with an equal amount of whipped topping and serve over pancakes or waffles.
Applesauce Cake Loaf
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 teaspoon vanilla
1 cup chunky applesauce
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup raisins
1/2 cup chopped nuts
Serve with...
Applesauce Snack Cake
Total Time: 1 hour 0 min
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1. Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches.
2. Beat brown sugar and butter in large bowl with electric mixer on high speed 2 minutes. Beat in egg, vanilla and applesauce. Stir in flour, salt, baking soda, cinnamon and cloves. Stir in raisins and nuts. Pour batter into pan.
3. Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Special Touch
If you suffer from snack attacks, just take the cake! Wrap thick cake slices in plastic wrap so they're ready to go when you are.
Did You Know...
Only the bottom of the pan is greased, so after baking, the cake doesn't end up with "edges on the ledges."
1/2 cup butter or margarine, softened
1 egg
1 teaspoon vanilla
1 cup chunky applesauce
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup raisins
1/2 cup chopped nuts
Serve with...
Applesauce Snack Cake
Total Time: 1 hour 0 min
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1. Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches.
2. Beat brown sugar and butter in large bowl with electric mixer on high speed 2 minutes. Beat in egg, vanilla and applesauce. Stir in flour, salt, baking soda, cinnamon and cloves. Stir in raisins and nuts. Pour batter into pan.
3. Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Special Touch
If you suffer from snack attacks, just take the cake! Wrap thick cake slices in plastic wrap so they're ready to go when you are.
Did You Know...
Only the bottom of the pan is greased, so after baking, the cake doesn't end up with "edges on the ledges."
Easy Fruit Crisp Dump Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, melted
1 can (21 oz) cherry pie filling (I'll sub blueberries or blackberries)
1 can (8 oz) crushed pineapple, undrained
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$1.00 off Betty Crocker® Warm Delights® Bowls
Plus 28 more...
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1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
2. Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
3. Bake 39 to 46 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.
High Altitude (3500-6500 ft): Heat oven to 375°F for all pans.
Special Touch
How do you make this sensational comfort-food dessert even better? Serve it warm with ice cream or sweetened whipped cream.
Success
If using spread, use only the stick varieties that have more than 65% vegetable oil.
Substitution
SuperMoist® butter recipe yellow or white cake mix can also be used for this quick and easy dessert. Members of your family don't like pineapple? Use 2 cans of cherry pie filling instead!
Success
Children of all ages will enjoy making and eating this dessert. Just make sure they don't burn themselves with the melted butter or while using the hot oven.
1/2 cup butter or margarine, melted
1 can (21 oz) cherry pie filling (I'll sub blueberries or blackberries)
1 can (8 oz) crushed pineapple, undrained
Print these coupons...
$1.00 off Betty Crocker® Warm Delights® Bowls
Plus 28 more...
About Concordance™
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1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
2. Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
3. Bake 39 to 46 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.
High Altitude (3500-6500 ft): Heat oven to 375°F for all pans.
Special Touch
How do you make this sensational comfort-food dessert even better? Serve it warm with ice cream or sweetened whipped cream.
Success
If using spread, use only the stick varieties that have more than 65% vegetable oil.
Substitution
SuperMoist® butter recipe yellow or white cake mix can also be used for this quick and easy dessert. Members of your family don't like pineapple? Use 2 cans of cherry pie filling instead!
Success
Children of all ages will enjoy making and eating this dessert. Just make sure they don't burn themselves with the melted butter or while using the hot oven.
Cinnamon-Apple Crostata
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
1 teaspoon sugar
2 tablespoons chopped pecans or walnuts
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1. Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet.
2. Mix 1/2 cup sugar, the cornstarch and cinnamon in medium bowl. Add apples; toss gently. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold edge of crust over apples, ruffling decoratively. Brush edge of crust with water. Sprinkle with 1 teaspoon sugar.
3. Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender.
Special Touch
A sprinkling of sugar before baking gives the crust a sparkly and sweet finish. Try using coarse sugar (available in the supermarket baking aisle) instead of granulated sugar for an extra-special sugar twinkle.
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
1 teaspoon sugar
2 tablespoons chopped pecans or walnuts
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1. Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet.
2. Mix 1/2 cup sugar, the cornstarch and cinnamon in medium bowl. Add apples; toss gently. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold edge of crust over apples, ruffling decoratively. Brush edge of crust with water. Sprinkle with 1 teaspoon sugar.
3. Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender.
Special Touch
A sprinkling of sugar before baking gives the crust a sparkly and sweet finish. Try using coarse sugar (available in the supermarket baking aisle) instead of granulated sugar for an extra-special sugar twinkle.
STRAWBERRY RHUBARB CUSTARD PIE
2 (8") unbaked pie crusts
2 c. rhubarb, cut into 1" pieces
2 c. fresh strawberries, cut in halves
1 1/4 c. sugar
3 tbsp. butter, melted
3 tbsp. flour
1/2 tsp. nutmeg (or more to taste)
2 eggs, lightly beaten
Place strawberries and rhubarb on bottom crust. Mix all
other ingredients well; pour over top and spread around
fruit. Top with solid crust or make a lattice weave for top
crust; flute edges. Preheat oven to 400 degrees. Turn down
to 350 degrees and bake pie for 35 minutes or until rhubarb
is soft.
2 c. rhubarb, cut into 1" pieces
2 c. fresh strawberries, cut in halves
1 1/4 c. sugar
3 tbsp. butter, melted
3 tbsp. flour
1/2 tsp. nutmeg (or more to taste)
2 eggs, lightly beaten
Place strawberries and rhubarb on bottom crust. Mix all
other ingredients well; pour over top and spread around
fruit. Top with solid crust or make a lattice weave for top
crust; flute edges. Preheat oven to 400 degrees. Turn down
to 350 degrees and bake pie for 35 minutes or until rhubarb
is soft.
PINEAPPLE RIGHT SIDE UP CAKE
Cake:
2 Eggs
1 ½ C Sugar
1 t Vanilla
1 – 20 oz. can Crushed Pineapple divided
2 ¼ C Flour
1 ½ t Baking Soda
½ t Salt
½ C Chopped Nuts
Pre heat oven to 350°. Beat eggs. Gradually
add sugar and vanilla beating until mixture
lemon colored. Change speed to low and add
dry ingredients alternately with HALF the
undrained pineapple. Spread in a 10” X 15”
Jelly Roll pan. Sprinkle nuts over the top and
bake 18 to 20 minutes or until golden brown.
Drain the OTHER HALF of the pineapple
slightly and pour over cake.
Glaze:
1/3 C Evaporated Milk
¾ C Sugar
½ C Butter
Combine milk, sugar and butter in a saucepan
And boil 3-4 minutes until bubbly. Be careful
not to scorch it. Pour glaze over warm cake and
refrigerate a few hours before serving.
2 Eggs
1 ½ C Sugar
1 t Vanilla
1 – 20 oz. can Crushed Pineapple divided
2 ¼ C Flour
1 ½ t Baking Soda
½ t Salt
½ C Chopped Nuts
Pre heat oven to 350°. Beat eggs. Gradually
add sugar and vanilla beating until mixture
lemon colored. Change speed to low and add
dry ingredients alternately with HALF the
undrained pineapple. Spread in a 10” X 15”
Jelly Roll pan. Sprinkle nuts over the top and
bake 18 to 20 minutes or until golden brown.
Drain the OTHER HALF of the pineapple
slightly and pour over cake.
Glaze:
1/3 C Evaporated Milk
¾ C Sugar
½ C Butter
Combine milk, sugar and butter in a saucepan
And boil 3-4 minutes until bubbly. Be careful
not to scorch it. Pour glaze over warm cake and
refrigerate a few hours before serving.
Frozen Fruit Cocktail
FROZEN FRUIT COCKTAIL
3 qts. peaches (in pieces)
3 qts. pears (in pieces)
8 bananas (sliced)
2 lbs. grapes
3 15 oz. cans crushed pineapple
1 1/2 c. lemon juice
3 c. orange juice concentrate
2 1/4 c. sugar
Mix all ingredients together. Store in freezer
contatiners or bags (I do 3-4 cups in a container).
This is so good if you serve slightly defrosted, while
it is still a little crystally.
3 qts. peaches (in pieces)
3 qts. pears (in pieces)
8 bananas (sliced)
2 lbs. grapes
3 15 oz. cans crushed pineapple
1 1/2 c. lemon juice
3 c. orange juice concentrate
2 1/4 c. sugar
Mix all ingredients together. Store in freezer
contatiners or bags (I do 3-4 cups in a container).
This is so good if you serve slightly defrosted, while
it is still a little crystally.
Easy Peach Pie Freezer Filling
It is my largest Tupperware bowl full of peeled,
sliced peaches. I think it's about 20 cups of fruit. Then I put in a whole
box of Minute Tapioca. I sweeten it with 2 cans of fruit juice concentrate.
I really like the one that's Dole Orange Peach Mango. Most any fruit
juice is good with it. Then I stir it all up and put it in Ziploc bags for
the freezer. When I did it last week this made 7 quart sized bags. I also
like to freeze the crumb topping in seperate bags and then all I have to do
is thaw the peaches, dump on the crumbs and bake. A quart size bag makes a
square baker or fills a pie.
sliced peaches. I think it's about 20 cups of fruit. Then I put in a whole
box of Minute Tapioca. I sweeten it with 2 cans of fruit juice concentrate.
I really like the one that's Dole Orange Peach Mango. Most any fruit
juice is good with it. Then I stir it all up and put it in Ziploc bags for
the freezer. When I did it last week this made 7 quart sized bags. I also
like to freeze the crumb topping in seperate bags and then all I have to do
is thaw the peaches, dump on the crumbs and bake. A quart size bag makes a
square baker or fills a pie.
Carrot Cake or Zucchini
2 C Sugar }
¾ C Oil (Applesauce)} Mix together
4 Eggs (3) }
2½ C Flour (1/2 white, ½ whole wheat)
1 t Salt (Sea Salt)
2 t Soda
2 t Cinnamon
3 C Carrots, grated (Zucchini)
1 ½ C Nuts, chopped
Mix dry ingredients together and then combine
with egg, sugar and oil mixture. Pour into a
greased 9 X 13 pan and bake @ 300° for 1 hour.
This recipe also makes excellent zucchini cake/
Bread. It is a little healthier if you use the
ingredients in parentheses. Try using 2 large
bread pans or 3 small ones.
¾ C Oil (Applesauce)} Mix together
4 Eggs (3) }
2½ C Flour (1/2 white, ½ whole wheat)
1 t Salt (Sea Salt)
2 t Soda
2 t Cinnamon
3 C Carrots, grated (Zucchini)
1 ½ C Nuts, chopped
Mix dry ingredients together and then combine
with egg, sugar and oil mixture. Pour into a
greased 9 X 13 pan and bake @ 300° for 1 hour.
This recipe also makes excellent zucchini cake/
Bread. It is a little healthier if you use the
ingredients in parentheses. Try using 2 large
bread pans or 3 small ones.
Storable Meals
Anasazi Bean Soup
Chili-Kidney Beans
Chili-Black Bean
Black Bean Soup
Taco Soup
Chicken Minestrone Soup
Chicken Tortilla soup
Chicken Noodle Soup
Tomato Soup and Cornbread
Beef Stew
Bean Burritos
Red Beans and Rice
Sopapillas
Navajo Tacos
Bow Tie Pasta
Spaghetti
Alfredo Pasta
Pesto Pasta
Mac & Cheese
Sesame Noodles
Chicken Enchiladas
Tamale Casserole
Beef Stroganoff
Chicken and Rice Casserole
Chicken A La King
Barbeque Chicken Casserole
Turkey Apple Casserole
Chinese Chicken Casserole
Chicken Pot Pie or Pockets
Shepherd’s Pie
Shredded Beef or Chicken Pockets
Chicken Gravy over Rice-Hawaiian Haystacks
Chicken and Dumplings
Crock-pot Chicken
Canned beef w/gravy & Mashed Potatoes
Chicken Quesadillas
Sloppy Joes
Fried Rice
Spanish rice
Sweet and Sour Pork and Beans
Santa Fe Chicken
Granola
Cinnamon Breakfast Cake
Baked Oatmeal
Waffles or Pancakes
Muffins
Wheat Sprout Bread
Cracked Wheat Cereal
Granola Bars
Emergency Survival Bars or Survival Ration Bars
21/2 cups beans = 1 lb
Anasazi Bean Soup (My family didn’t care for this one,
but Brady and Berta loved it and now she fixes it
regularly for their family)
1 lb beans – 3 cups white or Anasazi soaked overnight
2 cans diced green chilies
2 onions sautéed
1 tsp cumin
1 clove garlic
6 cups chicken broth
6-8chicken breasts or 2 cans chicken
3 cups shredded Monterey Jack cheese
Cook slowly making sure liquid is always there. Add
cheese on top and serve with chips and sour cream.
Chili: We really like the McCormick Seasoning packets.
Follow the directions, using dried onions instead of
fresh, also use ½ the amount of ground meat, or
exclude the ground meat altogether. Serve with
tortilla chips.
Black Bean Chili
1 med onion, chopped
2 garlic cloves, chopped
1 can (15oz) black beans, rinsed and drained
1 can (15oz) red beans, rinsed and drained
1 can (15oz) diced tomatoes, undrained
1 can (15oz) tomato sauce
1 T chili powder
1 t cilantro, dried
¼ t salt
1/8 t pepper
Bring to a boil, cover; reduce heat and simmer over
med-low heat 30 minutes. Garnish with cilantro and
sour cream.
Black Bean Soup
1 med onion chopped
4 cloves garlic
1 T cumin
1 ½ t red pepper flakes
2 T oil
Cook until tender
1 lb black beans (3-16oz cans black beans)
1 ½ cups chicken broth
3 cups of thick chunky salsa
2 T lime juice
Garnish with sour cream, red onion and cheese
Taco Soup
1 lb ground beef (optional)
1 onion, finely chopped (or dried onion)
1 can tomatoes, (any kind, seasoned, diced, stewed,
etc) with juice
1 can tomato sauce or paste (depending on how thick
you want it)
1 can whole kernel corn, with juice
1 can beans, with juice (any kind you like, black,
kidney, pinto, etc)
1 pkg taco seasoning
Mix all ingredients together and either in a crock-pot
or pot on stove. Cook until at least boiling, but can
be left for several hours in a crock-pot.
Chicken Minestrone Soup:
2 T olive oil 1 onion chopped
2 cloves garlic, minced 1 zucchini, halved
lengthwise, cut into ¼ inch slices
1 T dried basil ¼ t crushed red pepper flakes
2 cans chicken broth 1 can diced tomatoes
1 cup broad curly egg noodles 2 cups shredded cooked
chicken
1 can red kidney beans, rinsed and drained
In a large pot heat oil over med-high heat. Add onion
and garlic; cook, stirring occasionally, until
softened, 10 minutes. Stir in zucchini, basil and red
pepper flakes; cook, stirring occasionally until just
tender, 5 minutes. Add broth and tomatoes with juice.
Cover; bring to a boil. Stir in noodles and beans,
cook until noodles are tender, 10 minutes. Add
chicken and beans; bring to a boil. Serve while hot.
Note: I dehydrated zucchini slices and they work
pretty well in this.
Chicken Tortilla Soup
½ cup chopped onion
1 pint jar chicken
½ teaspoon canned, minced garlic
¼ teaspoon chili powder
¼ teaspoon ground cumin
2 cans (14 ½ ounces each) chicken broth
1 can (14 ½ ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies, undrained
4 teaspoons snipped fresh cilantro, (you can use dried
instead)
Chop onion finely. Heat pan over med-high heat, spray
with veg oil, cook for 3 min, add onion, garlic, chili
powder, and cumin. Cook and stire 2 minutes. Stir in
broth, tomatoes, chilies and chicken. Reduce heat and
simmer 10 minutes. Serve with tortilla chips or
tortilla strips and sprinkle cilantro on top.
Chicken Noodle Soup: Using chicken broth or bullion,
canned chicken, egg noodles, dehydrated carrots and
celery, you can make a yummy chicken noodle soup.
Tomato Soup and Cornbread: Use a cornbread mix, or
make your own. Tomato soup, chicken noodle soup, any
kind of canned soup that your family likes.
Beef Stew
1 lb stew meat
4 carrots
6 potatoes
½ cup celery
1 package dry onion soup mix
2 cans golden mushroom soup mix
1 ½ cans water
1 onion
Crock-pot 4-5 hours on high or 8-10 hours on low.
or Beef or soup: Use canned beef, canned vegetables or
veggies from your garden and bullion.
Bean Burritos: The refried bean flakes from the
cannery are really yummy (they do need to be
seasoned). You can make Spanish rice and use cheese
soup and you have a pretty edible burrito! Or you can
make the following burrito filling and use in
tortillas or as a dip with chips.
Burrito or Dip Mix
1 lb lean ground beef
1 large can RANCH BEANS (drain and save the juice)
1 can diced green chilies (if you want to omit these,
you can buy the ranch beans with jalapenos)
1 onion diced, or onion powder
1 hunk of longhorn cheese (or nacho cheese sauce)
Cook and season the hamburger. Drain off excess fat
and add ranch beans. Heat thoroughly. Add remaining
ingredients and heat. If more juice is needed, add
some of what was drained off the beans. Use as a
burrito filling or dip.
Red Beans and Rice: You just cook rice and serve it
with salt and pepper and canned red beans over the top
of it.
Sopapillas
4 cups flour
½ cup dry milk powder (mix completely with 2 cups of
the flour)
3 t baking powder
1 ½ t salt
1 T sugar
1 T butter
1 T yeast
1 ½ cups warm water
Mix ingredients making sure not to add all the flout
at once. Start with the flour/milk mixture and add as
needed. Roll out into thin circles or strips and deep
fry. Don’t leave your oil unattended!!!!!!
Serve filled with refried beans, cheese, sour cream
and salsa or serve like a Navajo refried bread
sandwich with grilled chicken breast, tomatoes
lettuce, salsa and cheese.
Navajo Tacos: Make Buttermilk Scones and top with
chili and cheese, or cheese soup and canned Mexican
seasoned tomatoes.
Buttermilk Scones
1 qt buttermilk (or soured milk) 2 T oil
1 T yeast, added to flour 1 ½ t salt
2 T sugar 3 t baking powder
2 eggs ½ t soda
8 cups flour
Pour buttermilk into a large bowl. Add sugar, eggs,
oil, salt, baking powder, soda, 4 cups of flour, and
yeast. Beat until smooth. Add rest of flour to make
soft dough that is workable. Allow to rise to double;
punch down. Refrigerate a few hours or overnight.
Separate into little balls and roll out to desired
thickness; fry in hot oil.
Bow Tie Pasta
1-16 oz box of bow tie pasta, cooked
2-3 cups of veggies steamed
1 lb chicken cooked
1-2 cups Bernstein’s Salad Dressing
Combine all ingredients and serve warm.
Spaghetti: 1 jar/can spaghetti sauce, 1 lb pasta,
canned ground beef, seasoned (optional)
Alfredo Pasta: 1 jar of Alfredo sauce, 1 can chicken
chunks, salt & pepper, 1 lb pasta, cooked. Season
chicken chunks with salt & pepper and any other
desired seasoning (garlic salt, Cajun seasoning,
southwest seasoning) and broil on a broiler pan until
just browned. Mix into Alfredo sauce and pour over
cooked pasta.
Pesto Pasta: Either 1 jar of pesto, or just a pesto
seasoning packet and follow instructions. Mix with
cooked pasta and voíla!
Macaroni and Cheese: From a box using powdered milk,
and powdered butter or just oil
Sesame Noodles: (my family’s favorite)
1 lb rice noodles (or spaghetti noodles) Cooked and
drained 2 tablespoons sesame oil
4 cloves garlic (you can substitute garlic powder)
1/4 cup sesame seeds
1/8 cup canola oil 1/4 cup sugar
1/4 cup balsamic vinegar 1/4 cup soy sauce
1 pinch red pepper flakes (or less to taste) 4
scallions, washed and sliced (onion powder could be
used instead)
Sauté garlic and sesame seeds in sesame oil. Reduce
heat, add canola oil, sugar, vinegar, soy sauce and
pepper flakes. Cook for 1 minute. Stir in cooked
noodles and sprinkle with scallions.
Chicken Enchiladas:
3 chicken breasts cubed (or canned chicken)
1 can cream of chicken soup
1 cup sour cream (can be omitted or use powdered milk
from storage)
1 small can diced green chilies
1 cup cheese (can be omitted or use powdered cheese or
cheese soup)
Tortillas
Mix all ingredients together, reserving ½ cup of
cheese. Spoon a couple of spoonfuls into
tortillas, roll up and place in a pan. Spoon
remaining chicken mixture on top and sprinkle on
reserved ½ cup of cheese. Bake at 350º for 30
minutes.
Tamale Casserole:
Use a round 1 ½ to 2 quart casserole dish
Masa dough: ¾ cup vegetable oil
2 cups masa harina (corn flour, not corn meal)
½ t salt
¾-1 cup warm water
Blend oil, masa harina, salt and enough water to make
a mixture the consistency of peanut butter. Spread
2/3 of dough in bottom and around the sides of the
casserole dish.
Then layer: Taco meat, beans of any kind (pinto,
refried, kidney, etc.), onions (can use dried),
olives, canned, diced or stewed tomatoes, salsa,
cheese.
Top the casserole with the remaining masa dough,
sealing the filling completely with the dough. Set
the casserole dish (uncovered) in a 9X13 pan of water
in the oven. Bake at 400º for about 40-45 minutes,
watching that the top doesn’t become too browned. Be
sure to refill your pan if the water should boil dry
and keep the oven close as much as possible to keep
the steam inside.
Beef Stroganoff
1 can Cream of Chicken Soup
1/3 cup mayonnaise
¼ t curry or sage
1 lb bottle hamburger-spoon meat out like meatballs
Serve over rice.
Chicken and Rice Casserole
½ pt. chicken or turkey
1 c rice, uncooked
1 pt. chicken broth
2 T onion flakes
2 t beef soup base
1 (10-3/4 oz) can cream of chicken soup
¼ t paprika
salt and pepper to taste
Mix all ingredients together and place in casserole
dish. Bake uncovered at 350º for 1 ½ hours.
Chicken A La King
½ c margarine
2/3 c flour
1 t salt
2 t chicken boullion
2 c milk
1 pt chicken
1 t parsley flakes
2 c water
Melt margarine in saucepan. Blend in flour and salt.
Add water, milk and buillion. Cook until thickened,
stirring constantly. Add remaining ingredients. Heat
through and serve over favorite biscuits.
Barbeque Chicken Casserole
½ pt chicken or turkey
½ pt chicken or turkey broth
¾ c rice
3 T onion flakes
1 ½ T dehydrated celery
½ c ketchup
½ c water
2 T lemon Juice
1 T brown sugar
1 T Worcestershire sauce
1 T vinegar
1 T prepared mustard
Mix all ingredients together. Bake covered at 350º
for 1 ¼ hours.
Turkey Apple Casserole
Saute in skillet until soft, but not brown
2 T Margarine
3 T minced onion
Stir in:
½ t garlic powder
2 t curry powder
¼ c firmly packed brown sugar
1 ¼ c turkey broth
2 c pineapple juice
Heat almost to boiling. Add:
2 c soft bread crumbs
1 ½ c diced dried apples
3 c cubed cooked turkey
Remove from heat and turn into casserole. Sprinkle
with:
¼ c buttered bread crumbs
Bake at 400 degrees for 20 minutes
Chinese Chicken Casserole
Mix together:
1 c water chestnuts or celery (or both)
3 T dried onion-or 1 large onion diced
1 c cooked, diced chicken or 1 c cashew nuts, halved
or whole
1 c dried Chinese noodles (chow mien)
1 c fine egg noodles
Add:
1 can cream of mushroom soup
Spray oven-proof casserole dish. Add mixture. Bake
at 350º for 30 minutes or until lightly browned.
Chicken Pot Pie
Make your pie crust then make your filling
1 can cream of chicken soup
2 potatoes
1-2 cups frozen/raw/canned veggies
1 c chopped onion
1 lb chicken (may be less)
Cook pie for 20-30 minutes at 350° or until crust is
light brown.
Pie Crust
1 ½ c flour
2/3 c shortening
1 t salt
Combine with a fork then add 1/3 cup cold water
Chicken Pot Pie Pockets: Any canned vegetables that
you want to put in it (green beans, corn, carrots,
etc) mix with cream of chicken soup and milk (use
powdered milk from your storage) mix together for your
filling. Make biscuits and roll into circles, put
your filling in the middle, seal edges and bake. You
can make a larger casserole size, by filling a pie pan
with filling mixture and putting your biscuits on the
top to cover filling and bake until biscuits are done.
Shepherd’s Pie: Mix your canned, ground beef with
dried onions, Italian seasoning, and spaghetti sauce
to get a thick (sloppy joe type) consistency. Place
in the bottom of pie or casserole dish. Layer on top
any vegetables desired, (similar to above Chicken Pot
Pie recipe) Mix potato pearls with water to make
mashed potatoes and spoon on top of vegetables to
cover. Sprinkle top with cheese or spoon some cheese
soup over the top and cover with foil. Bake with foil
on top, remove foil for last 10 minutes to melt cheese
Shredded Beef or Chicken Pockets:
1 can beef or chicken
1 can refrigerated biscuits (or make your own)
BBQ sauce to taste
Cheese (or cheese soup, or powdered cheese, or no
cheese at all)
Minced onion, or dried onion
Shred the beef or chicken, add BBQ sauce to taste, set
aside. Roll biscuits flat into a 5 inch circle.
Spoon 3 tablespoons meat mixture onto one half of
circles, sprinkle the top with cheese or cheese soup.
Fold biscuits over and pinch edges together to seal.
Bake at 350º for 18-23 minutes.
Hawaiian Haystacks
1 Can cream of chicken soup
1 lb chicken
¼ t curry
¼ cup mayonnaise
1 – 8 oz can Pineapple chunks
1 cup cheese grated
1 package chow mein noodles
½ cup raisins
½ cup green onions
½ c celery
2 tomatoes diced
3-4 cups cooked rice
Mix soup with chicken, curry and mayonnaise. Serve as
a sauce over rice and top with the rest of the
ingredients.
Chicken and Dumplings: I have the recipe for this, but
I haven’t put it in yet, basically you make chicken
noodle soup without the noodles, then make dumplings
which are basically biscuits and cook them in the soup
at the end.
Crock Pot Chicken
5 or 6 chicken breasts
1 cube butter
1 packet of dry Italian dressing mix
Cook 5-6 hours in crock. Pull out chicken and mix in
1 can cream of chicken soup
1 8 oz package cream cheese (Could use mayonnaise and
milk instead)
You add this later without the chicken so chicken
stays intact.
Serve over rice. Serve with carrots steamed with salt
and sugar water. Add butter and parsley to carrots
after steamed.
Canned Beef w/Gravy, Potato Pearls: Heat your beef
with gravy, make your potato pearls into mashed
potatoes.
Chicken Quesadillas: Make your Quesadillas with either
store-bought or homemade flour
tortillas, canned chicken, jarred salsa and Campbell’s
Cheddar Cheese Soup. Very yummy!
Sloppy Joes: Make your own sandwich buns, using
canned meat make your meat sauce. You can buy
seasoning packets for sloppy joes that are pretty
good.
Fried Rice with Canned Meat: Buy the Fried Rice
seasoning packets at the store. Follow instructions
using canned meat and omitting green onions and using
dehydrated onions. Also omit the eggs and use
powdered eggs, or none at all.
Spanish Rice
2 T oil
1 cup rice
1 large tomato
1 clove garlic
2 T onion
2 ½ cup water
2 cubes bullion
½ t salt
Brown rice in oil. Mix tomato, garlic, onion and ½
cup water in blender. Add to browned rice-allow some
moisture to evaporate. Add remaining water and
bullion and bring to a boil. Simmer 25 minutes.
Sweet and Sour Pork and Beans
1 large can pork and beans with chicken
1 small bell pepper
1 small onion, chopped
1/2 c brown sugar
1 ½ T Soy sauce
½ cup pineapple bits
½ cup tomato sauce
Mix ingredients in baking dish. Bake 2 hours at 350°
or microwave for 20 minutes. Serve over rice.
Santa Fe Chicken
1 can black beans
1 can corn (16 oz)
1 cup salsa
2 lbs chicken
1 pkg cream cheese (8 oz)
Put everything but cream cheese in crock pot and let
cook all day. An hour before serving, cut cream
cheese into chunks and add to crock pot.
Homemade Granola
1 cups flaked or shredded coconut
½ cup sliced almonds toasted
½ cup shelled sunflower seeds
¼ cup sesame seeds
¼ cup butter
¼ cup packed brown sugar
¼ cup honey
1 ½ t vanilla
2 ½ cups regular quick oats
½ cup toasted wheat germ
Lightly butter or grease the inside of a large
roasting pan. Add oatmeal, coconut, almonds,
sunflower seeds and sesame seeds, spread evenly. Bake
in 300° oven for 20 minutes, stirring occasionally.
While the oatmeal mixture is baking, in a small
saucepan combine the butter, brown sugar and honey.
Cook, stirring constantly over medium heat until
butter is melted. Remove from heat. Stir in vanilla.
Remove pan from oven. Increase oven temp to 350°.
Add wheat germ to the oatmeal mixture. Pour warm
brown sugar mixture over oatmeal. Stir until
thoroughly coated. Bake five or ten more minutes or
until golden brown. Remove pan from oven and place on
wire rack. Spread out the granola on a large piece of
foil and cool completely. Store in an airtight
container for up to two weeks.
Makes 7 cups.
Cinnamon Breakfast Cake
1 1/4 c. flour
1/4 c. granulated sugar
1 T. baking powder
1/4 c. shortening, butter, or oil
2/3 c. milk
1 egg
2/3 c. chopped nuts (optional -- I never use them)
4 T. flour
6 T. granulated sugar
3 T. butter or margarine, softened
1 t. cinnamon
Sift together flour, sugar, and baking powder; cut in
shortening. Add milk and egg; mix only until
ingredients are moistened. Fold in nuts. Pour into
greased 8 x 8 square pan. Combine flour, sugar,
butter, and cinnamon; sprinkle over batter. Cover
with foil or plastic wrap and refrigerate until ready
to cook (can be done the night before). Bake at 400F
for 25 minutes.
Our favorite for the last year that I make at least
once a week in a double batch is the next one. It
keeps in the fridge or freezer and can be taken along
in the car easily. There are many variations you can
do with it. I have yet to meet anyone who doesn't
like it. Vicki's kids had it when they were here and
she called me to get the recipe because they begged
for it. I have several friends in the ward who make
it now, too. This was Cat's favorite, too. :)
Baked Oatmeal
2 c. uncooked oatmeal (I use quick cook NOT instant --
I like it best, but I know others who use the regular)
1 1/2 tsp baking powder
1/2 tsp salt
1 c. milk
2 eggs
1/2 c. pumpkin
1/3 c. sugar
1 tsp vanilla
1 - 3 tsp pumpkin pie spice (depends on how much you
like it)-- you can also use apple pie spice
Preheat oven to 350. Combine wet ingredients and add
dry ingredients. Bake in sprayed 8 x 8 pan for 35-45
minutes. I bake this up the night before, especially
when I know we are going to need a quick breakfast in
the morning. My kids eat it with yogurt or fruit or
just plain warmed up.
VARIATIONS:
1/2 c. applesauce instead of pumpkin (or apples
chopped really really fine).
cinnamon instead of pumpkin pie spice
1/2 mashed banana
1/2 c. crushed pineapple
cinnamon and nutmeg
4 pkts of hot chocolate mix just added with normal
ingredients, eliminate the cinnamon
or 1 small pkg of dry chocolate pudding mix -- NOT
instant.
Waffles or Pancakes: Make your pancakes or waffles
from a mix, or make your own from scratch.
Blender Pancakes
In blender mix the following ingredients on high for 3
minutes:
2 ½ cups milk
½ cup raisins or dried cranberries
2 cups soft or hard white wheat
Stop blender and add the following and blend for 20
seconds:
2 eggs
½ teaspoon salt
2 tablespoons oil
1 teaspoon vanilla
1 teaspoon cinnamon
Stop the blender and add:
1 tablespoon baking powder
Pulse the blender 3 times. Mixture will foam up.
Cook on hot griddle.
(Can use soy milk or tofu drink mix in place of dairy
milk for lactose-free)
Either store your syrup or make it:
Syrup
2 c brown sugar
2 c white sugar
2 c water
Bring to a boil for 5 minutes, add 1 tsp maple
flavoring and 1 tsp vanilla.
Muffins: Pick any of your favorite muffin recipe; most
of them are storable. Our favorites are pumpkin,
apple or banana.
Wheat Sprout Bread
Soak wheat overnight in water that more than covers
it, so that it stays under water all night. In the
morning, dump wheat into a colander and rinse really
really well. Rinse throughout the day several times;
do not let it get dry. Rinse again before going to
bed and in the morning your wheat will be sprouted.
Put your sprouts with a little water in a food
processor (or a juicer the same way you would make nut
butter) and blend until you have a pasty dough that
will hold together.
Shape into a ball and bake on a cookie sheet for
approx 2 hours at 275°
Cracked Wheat Cereal
1 cup cracked wheat
3 cups water
1 teaspoon salt
Boil for 15-20 minutes
Granola Bars
Bring to a boil and boil for 1 minute:
2 T Butter
½ c brown sugar
½ c rice syrup
Add:
½ c wheat germ
1 ½ c oatmeal (any kind)
Add:
Approx. 2 c Rice Krispies until right consistency.
You can add mini choc chips, mini marshmallows(these
need to be cut up into tiny pieces), chopped nuts,
dried fruit, coconut, etc.
Flour Tortillas
4 – 4 ½ cups flour
1 ½ cup warm water
1 ½ t salt
2 t. baking powder
2 T shortening
Rice Pilaf: This is not exactly a meal in and of
itself, but it makes a great side dish!
2 tablespoons butter or oil ¼ cup orzo or vermicelli
2 tablespoons dried onions 2 tablespoons chicken
bullion granules
½ teaspoon garlic powder 1 cup white rice
2 ½ cups water
Melt butter or oil in a saucepan. Add next 5
ingredients and sauté until lightly golden, be careful
not to burn. Add water and cover. Bring to a light
boil, stir rice, then turn down heat to low. Cook for
14 minutes, on low heat. (Do not lift lid while rice
is cooking).
Pumpkin Spice Cookies: You always have to end with
some kind of dessert, right? Here are some yummy
cookies that the ingredients are easily storable:
1 Spice Cake Mix
1 small can pumpkin
½ bag chocolate chips
Mix all ingredients together and bake at 350º until
done.
Emergency Survival Bars (these are actually pretty
good. I made them for my 72 hour kit and was
impressed that they were easy and pretty decent)
6 c cereal (oatmeal, cornmeal, or wheat flakes)
¼ t salt
2 c powdered milk
1 c sugar
Mix above dry ingredients together. In a saucepan
bring to a boil: 1 ½ c honey & ½ c water. Pour over
dry ingredients until mixture in just moist enough to
mold. Place in square pan and dry in oven on low
heat. Cut into 12 bars. Wrap in plastic and store.
You can eat them dry like granola bars, or cook one
bar in ¾ cup water to make a hot cereal. Each bar is
approximately 1,000 calories or enough food for one
day. These will store a long time and are excellent
for emergency packs.
Survival Ration Bar
3 cups cereal (either oatmeal, barley flakes, wheat
flakes, Product 19 or granola)
2 ½ cups powdered milk
1 cup sugar
3 T honey
6 T water
½ package citrus flavored jell-o (orange, lime, lemon
or other)
Mix together all dry ingredients (except Jell-O).
Bring honey and 3 T of the water to a boil. Dissolve
Jell-o in the honey water. Mix this liquid mixture
with the dry ingredients. Mix well and add remaining
water, a teaspoon at a time until moist enough to
mold. Shape into 2 bars, the size of a kitchen
matchbox. If you wish to dry for storage, heat in a
200° oven for 2 hours and turn, heat on the other side
for 2 hours. Wrap in foil and store on the shelf.
These bars keep for a long time. Each bar contains
1,000 calories. Eat dry or cooked in 2/3 cup water
and steam until moist. Ascorbic acid may be added to
mixture is desired (2 milligrams per recipe or 2
bars).
Chili-Kidney Beans
Chili-Black Bean
Black Bean Soup
Taco Soup
Chicken Minestrone Soup
Chicken Tortilla soup
Chicken Noodle Soup
Tomato Soup and Cornbread
Beef Stew
Bean Burritos
Red Beans and Rice
Sopapillas
Navajo Tacos
Bow Tie Pasta
Spaghetti
Alfredo Pasta
Pesto Pasta
Mac & Cheese
Sesame Noodles
Chicken Enchiladas
Tamale Casserole
Beef Stroganoff
Chicken and Rice Casserole
Chicken A La King
Barbeque Chicken Casserole
Turkey Apple Casserole
Chinese Chicken Casserole
Chicken Pot Pie or Pockets
Shepherd’s Pie
Shredded Beef or Chicken Pockets
Chicken Gravy over Rice-Hawaiian Haystacks
Chicken and Dumplings
Crock-pot Chicken
Canned beef w/gravy & Mashed Potatoes
Chicken Quesadillas
Sloppy Joes
Fried Rice
Spanish rice
Sweet and Sour Pork and Beans
Santa Fe Chicken
Granola
Cinnamon Breakfast Cake
Baked Oatmeal
Waffles or Pancakes
Muffins
Wheat Sprout Bread
Cracked Wheat Cereal
Granola Bars
Emergency Survival Bars or Survival Ration Bars
21/2 cups beans = 1 lb
Anasazi Bean Soup (My family didn’t care for this one,
but Brady and Berta loved it and now she fixes it
regularly for their family)
1 lb beans – 3 cups white or Anasazi soaked overnight
2 cans diced green chilies
2 onions sautéed
1 tsp cumin
1 clove garlic
6 cups chicken broth
6-8chicken breasts or 2 cans chicken
3 cups shredded Monterey Jack cheese
Cook slowly making sure liquid is always there. Add
cheese on top and serve with chips and sour cream.
Chili: We really like the McCormick Seasoning packets.
Follow the directions, using dried onions instead of
fresh, also use ½ the amount of ground meat, or
exclude the ground meat altogether. Serve with
tortilla chips.
Black Bean Chili
1 med onion, chopped
2 garlic cloves, chopped
1 can (15oz) black beans, rinsed and drained
1 can (15oz) red beans, rinsed and drained
1 can (15oz) diced tomatoes, undrained
1 can (15oz) tomato sauce
1 T chili powder
1 t cilantro, dried
¼ t salt
1/8 t pepper
Bring to a boil, cover; reduce heat and simmer over
med-low heat 30 minutes. Garnish with cilantro and
sour cream.
Black Bean Soup
1 med onion chopped
4 cloves garlic
1 T cumin
1 ½ t red pepper flakes
2 T oil
Cook until tender
1 lb black beans (3-16oz cans black beans)
1 ½ cups chicken broth
3 cups of thick chunky salsa
2 T lime juice
Garnish with sour cream, red onion and cheese
Taco Soup
1 lb ground beef (optional)
1 onion, finely chopped (or dried onion)
1 can tomatoes, (any kind, seasoned, diced, stewed,
etc) with juice
1 can tomato sauce or paste (depending on how thick
you want it)
1 can whole kernel corn, with juice
1 can beans, with juice (any kind you like, black,
kidney, pinto, etc)
1 pkg taco seasoning
Mix all ingredients together and either in a crock-pot
or pot on stove. Cook until at least boiling, but can
be left for several hours in a crock-pot.
Chicken Minestrone Soup:
2 T olive oil 1 onion chopped
2 cloves garlic, minced 1 zucchini, halved
lengthwise, cut into ¼ inch slices
1 T dried basil ¼ t crushed red pepper flakes
2 cans chicken broth 1 can diced tomatoes
1 cup broad curly egg noodles 2 cups shredded cooked
chicken
1 can red kidney beans, rinsed and drained
In a large pot heat oil over med-high heat. Add onion
and garlic; cook, stirring occasionally, until
softened, 10 minutes. Stir in zucchini, basil and red
pepper flakes; cook, stirring occasionally until just
tender, 5 minutes. Add broth and tomatoes with juice.
Cover; bring to a boil. Stir in noodles and beans,
cook until noodles are tender, 10 minutes. Add
chicken and beans; bring to a boil. Serve while hot.
Note: I dehydrated zucchini slices and they work
pretty well in this.
Chicken Tortilla Soup
½ cup chopped onion
1 pint jar chicken
½ teaspoon canned, minced garlic
¼ teaspoon chili powder
¼ teaspoon ground cumin
2 cans (14 ½ ounces each) chicken broth
1 can (14 ½ ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies, undrained
4 teaspoons snipped fresh cilantro, (you can use dried
instead)
Chop onion finely. Heat pan over med-high heat, spray
with veg oil, cook for 3 min, add onion, garlic, chili
powder, and cumin. Cook and stire 2 minutes. Stir in
broth, tomatoes, chilies and chicken. Reduce heat and
simmer 10 minutes. Serve with tortilla chips or
tortilla strips and sprinkle cilantro on top.
Chicken Noodle Soup: Using chicken broth or bullion,
canned chicken, egg noodles, dehydrated carrots and
celery, you can make a yummy chicken noodle soup.
Tomato Soup and Cornbread: Use a cornbread mix, or
make your own. Tomato soup, chicken noodle soup, any
kind of canned soup that your family likes.
Beef Stew
1 lb stew meat
4 carrots
6 potatoes
½ cup celery
1 package dry onion soup mix
2 cans golden mushroom soup mix
1 ½ cans water
1 onion
Crock-pot 4-5 hours on high or 8-10 hours on low.
or Beef or soup: Use canned beef, canned vegetables or
veggies from your garden and bullion.
Bean Burritos: The refried bean flakes from the
cannery are really yummy (they do need to be
seasoned). You can make Spanish rice and use cheese
soup and you have a pretty edible burrito! Or you can
make the following burrito filling and use in
tortillas or as a dip with chips.
Burrito or Dip Mix
1 lb lean ground beef
1 large can RANCH BEANS (drain and save the juice)
1 can diced green chilies (if you want to omit these,
you can buy the ranch beans with jalapenos)
1 onion diced, or onion powder
1 hunk of longhorn cheese (or nacho cheese sauce)
Cook and season the hamburger. Drain off excess fat
and add ranch beans. Heat thoroughly. Add remaining
ingredients and heat. If more juice is needed, add
some of what was drained off the beans. Use as a
burrito filling or dip.
Red Beans and Rice: You just cook rice and serve it
with salt and pepper and canned red beans over the top
of it.
Sopapillas
4 cups flour
½ cup dry milk powder (mix completely with 2 cups of
the flour)
3 t baking powder
1 ½ t salt
1 T sugar
1 T butter
1 T yeast
1 ½ cups warm water
Mix ingredients making sure not to add all the flout
at once. Start with the flour/milk mixture and add as
needed. Roll out into thin circles or strips and deep
fry. Don’t leave your oil unattended!!!!!!
Serve filled with refried beans, cheese, sour cream
and salsa or serve like a Navajo refried bread
sandwich with grilled chicken breast, tomatoes
lettuce, salsa and cheese.
Navajo Tacos: Make Buttermilk Scones and top with
chili and cheese, or cheese soup and canned Mexican
seasoned tomatoes.
Buttermilk Scones
1 qt buttermilk (or soured milk) 2 T oil
1 T yeast, added to flour 1 ½ t salt
2 T sugar 3 t baking powder
2 eggs ½ t soda
8 cups flour
Pour buttermilk into a large bowl. Add sugar, eggs,
oil, salt, baking powder, soda, 4 cups of flour, and
yeast. Beat until smooth. Add rest of flour to make
soft dough that is workable. Allow to rise to double;
punch down. Refrigerate a few hours or overnight.
Separate into little balls and roll out to desired
thickness; fry in hot oil.
Bow Tie Pasta
1-16 oz box of bow tie pasta, cooked
2-3 cups of veggies steamed
1 lb chicken cooked
1-2 cups Bernstein’s Salad Dressing
Combine all ingredients and serve warm.
Spaghetti: 1 jar/can spaghetti sauce, 1 lb pasta,
canned ground beef, seasoned (optional)
Alfredo Pasta: 1 jar of Alfredo sauce, 1 can chicken
chunks, salt & pepper, 1 lb pasta, cooked. Season
chicken chunks with salt & pepper and any other
desired seasoning (garlic salt, Cajun seasoning,
southwest seasoning) and broil on a broiler pan until
just browned. Mix into Alfredo sauce and pour over
cooked pasta.
Pesto Pasta: Either 1 jar of pesto, or just a pesto
seasoning packet and follow instructions. Mix with
cooked pasta and voíla!
Macaroni and Cheese: From a box using powdered milk,
and powdered butter or just oil
Sesame Noodles: (my family’s favorite)
1 lb rice noodles (or spaghetti noodles) Cooked and
drained 2 tablespoons sesame oil
4 cloves garlic (you can substitute garlic powder)
1/4 cup sesame seeds
1/8 cup canola oil 1/4 cup sugar
1/4 cup balsamic vinegar 1/4 cup soy sauce
1 pinch red pepper flakes (or less to taste) 4
scallions, washed and sliced (onion powder could be
used instead)
Sauté garlic and sesame seeds in sesame oil. Reduce
heat, add canola oil, sugar, vinegar, soy sauce and
pepper flakes. Cook for 1 minute. Stir in cooked
noodles and sprinkle with scallions.
Chicken Enchiladas:
3 chicken breasts cubed (or canned chicken)
1 can cream of chicken soup
1 cup sour cream (can be omitted or use powdered milk
from storage)
1 small can diced green chilies
1 cup cheese (can be omitted or use powdered cheese or
cheese soup)
Tortillas
Mix all ingredients together, reserving ½ cup of
cheese. Spoon a couple of spoonfuls into
tortillas, roll up and place in a pan. Spoon
remaining chicken mixture on top and sprinkle on
reserved ½ cup of cheese. Bake at 350º for 30
minutes.
Tamale Casserole:
Use a round 1 ½ to 2 quart casserole dish
Masa dough: ¾ cup vegetable oil
2 cups masa harina (corn flour, not corn meal)
½ t salt
¾-1 cup warm water
Blend oil, masa harina, salt and enough water to make
a mixture the consistency of peanut butter. Spread
2/3 of dough in bottom and around the sides of the
casserole dish.
Then layer: Taco meat, beans of any kind (pinto,
refried, kidney, etc.), onions (can use dried),
olives, canned, diced or stewed tomatoes, salsa,
cheese.
Top the casserole with the remaining masa dough,
sealing the filling completely with the dough. Set
the casserole dish (uncovered) in a 9X13 pan of water
in the oven. Bake at 400º for about 40-45 minutes,
watching that the top doesn’t become too browned. Be
sure to refill your pan if the water should boil dry
and keep the oven close as much as possible to keep
the steam inside.
Beef Stroganoff
1 can Cream of Chicken Soup
1/3 cup mayonnaise
¼ t curry or sage
1 lb bottle hamburger-spoon meat out like meatballs
Serve over rice.
Chicken and Rice Casserole
½ pt. chicken or turkey
1 c rice, uncooked
1 pt. chicken broth
2 T onion flakes
2 t beef soup base
1 (10-3/4 oz) can cream of chicken soup
¼ t paprika
salt and pepper to taste
Mix all ingredients together and place in casserole
dish. Bake uncovered at 350º for 1 ½ hours.
Chicken A La King
½ c margarine
2/3 c flour
1 t salt
2 t chicken boullion
2 c milk
1 pt chicken
1 t parsley flakes
2 c water
Melt margarine in saucepan. Blend in flour and salt.
Add water, milk and buillion. Cook until thickened,
stirring constantly. Add remaining ingredients. Heat
through and serve over favorite biscuits.
Barbeque Chicken Casserole
½ pt chicken or turkey
½ pt chicken or turkey broth
¾ c rice
3 T onion flakes
1 ½ T dehydrated celery
½ c ketchup
½ c water
2 T lemon Juice
1 T brown sugar
1 T Worcestershire sauce
1 T vinegar
1 T prepared mustard
Mix all ingredients together. Bake covered at 350º
for 1 ¼ hours.
Turkey Apple Casserole
Saute in skillet until soft, but not brown
2 T Margarine
3 T minced onion
Stir in:
½ t garlic powder
2 t curry powder
¼ c firmly packed brown sugar
1 ¼ c turkey broth
2 c pineapple juice
Heat almost to boiling. Add:
2 c soft bread crumbs
1 ½ c diced dried apples
3 c cubed cooked turkey
Remove from heat and turn into casserole. Sprinkle
with:
¼ c buttered bread crumbs
Bake at 400 degrees for 20 minutes
Chinese Chicken Casserole
Mix together:
1 c water chestnuts or celery (or both)
3 T dried onion-or 1 large onion diced
1 c cooked, diced chicken or 1 c cashew nuts, halved
or whole
1 c dried Chinese noodles (chow mien)
1 c fine egg noodles
Add:
1 can cream of mushroom soup
Spray oven-proof casserole dish. Add mixture. Bake
at 350º for 30 minutes or until lightly browned.
Chicken Pot Pie
Make your pie crust then make your filling
1 can cream of chicken soup
2 potatoes
1-2 cups frozen/raw/canned veggies
1 c chopped onion
1 lb chicken (may be less)
Cook pie for 20-30 minutes at 350° or until crust is
light brown.
Pie Crust
1 ½ c flour
2/3 c shortening
1 t salt
Combine with a fork then add 1/3 cup cold water
Chicken Pot Pie Pockets: Any canned vegetables that
you want to put in it (green beans, corn, carrots,
etc) mix with cream of chicken soup and milk (use
powdered milk from your storage) mix together for your
filling. Make biscuits and roll into circles, put
your filling in the middle, seal edges and bake. You
can make a larger casserole size, by filling a pie pan
with filling mixture and putting your biscuits on the
top to cover filling and bake until biscuits are done.
Shepherd’s Pie: Mix your canned, ground beef with
dried onions, Italian seasoning, and spaghetti sauce
to get a thick (sloppy joe type) consistency. Place
in the bottom of pie or casserole dish. Layer on top
any vegetables desired, (similar to above Chicken Pot
Pie recipe) Mix potato pearls with water to make
mashed potatoes and spoon on top of vegetables to
cover. Sprinkle top with cheese or spoon some cheese
soup over the top and cover with foil. Bake with foil
on top, remove foil for last 10 minutes to melt cheese
Shredded Beef or Chicken Pockets:
1 can beef or chicken
1 can refrigerated biscuits (or make your own)
BBQ sauce to taste
Cheese (or cheese soup, or powdered cheese, or no
cheese at all)
Minced onion, or dried onion
Shred the beef or chicken, add BBQ sauce to taste, set
aside. Roll biscuits flat into a 5 inch circle.
Spoon 3 tablespoons meat mixture onto one half of
circles, sprinkle the top with cheese or cheese soup.
Fold biscuits over and pinch edges together to seal.
Bake at 350º for 18-23 minutes.
Hawaiian Haystacks
1 Can cream of chicken soup
1 lb chicken
¼ t curry
¼ cup mayonnaise
1 – 8 oz can Pineapple chunks
1 cup cheese grated
1 package chow mein noodles
½ cup raisins
½ cup green onions
½ c celery
2 tomatoes diced
3-4 cups cooked rice
Mix soup with chicken, curry and mayonnaise. Serve as
a sauce over rice and top with the rest of the
ingredients.
Chicken and Dumplings: I have the recipe for this, but
I haven’t put it in yet, basically you make chicken
noodle soup without the noodles, then make dumplings
which are basically biscuits and cook them in the soup
at the end.
Crock Pot Chicken
5 or 6 chicken breasts
1 cube butter
1 packet of dry Italian dressing mix
Cook 5-6 hours in crock. Pull out chicken and mix in
1 can cream of chicken soup
1 8 oz package cream cheese (Could use mayonnaise and
milk instead)
You add this later without the chicken so chicken
stays intact.
Serve over rice. Serve with carrots steamed with salt
and sugar water. Add butter and parsley to carrots
after steamed.
Canned Beef w/Gravy, Potato Pearls: Heat your beef
with gravy, make your potato pearls into mashed
potatoes.
Chicken Quesadillas: Make your Quesadillas with either
store-bought or homemade flour
tortillas, canned chicken, jarred salsa and Campbell’s
Cheddar Cheese Soup. Very yummy!
Sloppy Joes: Make your own sandwich buns, using
canned meat make your meat sauce. You can buy
seasoning packets for sloppy joes that are pretty
good.
Fried Rice with Canned Meat: Buy the Fried Rice
seasoning packets at the store. Follow instructions
using canned meat and omitting green onions and using
dehydrated onions. Also omit the eggs and use
powdered eggs, or none at all.
Spanish Rice
2 T oil
1 cup rice
1 large tomato
1 clove garlic
2 T onion
2 ½ cup water
2 cubes bullion
½ t salt
Brown rice in oil. Mix tomato, garlic, onion and ½
cup water in blender. Add to browned rice-allow some
moisture to evaporate. Add remaining water and
bullion and bring to a boil. Simmer 25 minutes.
Sweet and Sour Pork and Beans
1 large can pork and beans with chicken
1 small bell pepper
1 small onion, chopped
1/2 c brown sugar
1 ½ T Soy sauce
½ cup pineapple bits
½ cup tomato sauce
Mix ingredients in baking dish. Bake 2 hours at 350°
or microwave for 20 minutes. Serve over rice.
Santa Fe Chicken
1 can black beans
1 can corn (16 oz)
1 cup salsa
2 lbs chicken
1 pkg cream cheese (8 oz)
Put everything but cream cheese in crock pot and let
cook all day. An hour before serving, cut cream
cheese into chunks and add to crock pot.
Homemade Granola
1 cups flaked or shredded coconut
½ cup sliced almonds toasted
½ cup shelled sunflower seeds
¼ cup sesame seeds
¼ cup butter
¼ cup packed brown sugar
¼ cup honey
1 ½ t vanilla
2 ½ cups regular quick oats
½ cup toasted wheat germ
Lightly butter or grease the inside of a large
roasting pan. Add oatmeal, coconut, almonds,
sunflower seeds and sesame seeds, spread evenly. Bake
in 300° oven for 20 minutes, stirring occasionally.
While the oatmeal mixture is baking, in a small
saucepan combine the butter, brown sugar and honey.
Cook, stirring constantly over medium heat until
butter is melted. Remove from heat. Stir in vanilla.
Remove pan from oven. Increase oven temp to 350°.
Add wheat germ to the oatmeal mixture. Pour warm
brown sugar mixture over oatmeal. Stir until
thoroughly coated. Bake five or ten more minutes or
until golden brown. Remove pan from oven and place on
wire rack. Spread out the granola on a large piece of
foil and cool completely. Store in an airtight
container for up to two weeks.
Makes 7 cups.
Cinnamon Breakfast Cake
1 1/4 c. flour
1/4 c. granulated sugar
1 T. baking powder
1/4 c. shortening, butter, or oil
2/3 c. milk
1 egg
2/3 c. chopped nuts (optional -- I never use them)
4 T. flour
6 T. granulated sugar
3 T. butter or margarine, softened
1 t. cinnamon
Sift together flour, sugar, and baking powder; cut in
shortening. Add milk and egg; mix only until
ingredients are moistened. Fold in nuts. Pour into
greased 8 x 8 square pan. Combine flour, sugar,
butter, and cinnamon; sprinkle over batter. Cover
with foil or plastic wrap and refrigerate until ready
to cook (can be done the night before). Bake at 400F
for 25 minutes.
Our favorite for the last year that I make at least
once a week in a double batch is the next one. It
keeps in the fridge or freezer and can be taken along
in the car easily. There are many variations you can
do with it. I have yet to meet anyone who doesn't
like it. Vicki's kids had it when they were here and
she called me to get the recipe because they begged
for it. I have several friends in the ward who make
it now, too. This was Cat's favorite, too. :)
Baked Oatmeal
2 c. uncooked oatmeal (I use quick cook NOT instant --
I like it best, but I know others who use the regular)
1 1/2 tsp baking powder
1/2 tsp salt
1 c. milk
2 eggs
1/2 c. pumpkin
1/3 c. sugar
1 tsp vanilla
1 - 3 tsp pumpkin pie spice (depends on how much you
like it)-- you can also use apple pie spice
Preheat oven to 350. Combine wet ingredients and add
dry ingredients. Bake in sprayed 8 x 8 pan for 35-45
minutes. I bake this up the night before, especially
when I know we are going to need a quick breakfast in
the morning. My kids eat it with yogurt or fruit or
just plain warmed up.
VARIATIONS:
1/2 c. applesauce instead of pumpkin (or apples
chopped really really fine).
cinnamon instead of pumpkin pie spice
1/2 mashed banana
1/2 c. crushed pineapple
cinnamon and nutmeg
4 pkts of hot chocolate mix just added with normal
ingredients, eliminate the cinnamon
or 1 small pkg of dry chocolate pudding mix -- NOT
instant.
Waffles or Pancakes: Make your pancakes or waffles
from a mix, or make your own from scratch.
Blender Pancakes
In blender mix the following ingredients on high for 3
minutes:
2 ½ cups milk
½ cup raisins or dried cranberries
2 cups soft or hard white wheat
Stop blender and add the following and blend for 20
seconds:
2 eggs
½ teaspoon salt
2 tablespoons oil
1 teaspoon vanilla
1 teaspoon cinnamon
Stop the blender and add:
1 tablespoon baking powder
Pulse the blender 3 times. Mixture will foam up.
Cook on hot griddle.
(Can use soy milk or tofu drink mix in place of dairy
milk for lactose-free)
Either store your syrup or make it:
Syrup
2 c brown sugar
2 c white sugar
2 c water
Bring to a boil for 5 minutes, add 1 tsp maple
flavoring and 1 tsp vanilla.
Muffins: Pick any of your favorite muffin recipe; most
of them are storable. Our favorites are pumpkin,
apple or banana.
Wheat Sprout Bread
Soak wheat overnight in water that more than covers
it, so that it stays under water all night. In the
morning, dump wheat into a colander and rinse really
really well. Rinse throughout the day several times;
do not let it get dry. Rinse again before going to
bed and in the morning your wheat will be sprouted.
Put your sprouts with a little water in a food
processor (or a juicer the same way you would make nut
butter) and blend until you have a pasty dough that
will hold together.
Shape into a ball and bake on a cookie sheet for
approx 2 hours at 275°
Cracked Wheat Cereal
1 cup cracked wheat
3 cups water
1 teaspoon salt
Boil for 15-20 minutes
Granola Bars
Bring to a boil and boil for 1 minute:
2 T Butter
½ c brown sugar
½ c rice syrup
Add:
½ c wheat germ
1 ½ c oatmeal (any kind)
Add:
Approx. 2 c Rice Krispies until right consistency.
You can add mini choc chips, mini marshmallows(these
need to be cut up into tiny pieces), chopped nuts,
dried fruit, coconut, etc.
Flour Tortillas
4 – 4 ½ cups flour
1 ½ cup warm water
1 ½ t salt
2 t. baking powder
2 T shortening
Rice Pilaf: This is not exactly a meal in and of
itself, but it makes a great side dish!
2 tablespoons butter or oil ¼ cup orzo or vermicelli
2 tablespoons dried onions 2 tablespoons chicken
bullion granules
½ teaspoon garlic powder 1 cup white rice
2 ½ cups water
Melt butter or oil in a saucepan. Add next 5
ingredients and sauté until lightly golden, be careful
not to burn. Add water and cover. Bring to a light
boil, stir rice, then turn down heat to low. Cook for
14 minutes, on low heat. (Do not lift lid while rice
is cooking).
Pumpkin Spice Cookies: You always have to end with
some kind of dessert, right? Here are some yummy
cookies that the ingredients are easily storable:
1 Spice Cake Mix
1 small can pumpkin
½ bag chocolate chips
Mix all ingredients together and bake at 350º until
done.
Emergency Survival Bars (these are actually pretty
good. I made them for my 72 hour kit and was
impressed that they were easy and pretty decent)
6 c cereal (oatmeal, cornmeal, or wheat flakes)
¼ t salt
2 c powdered milk
1 c sugar
Mix above dry ingredients together. In a saucepan
bring to a boil: 1 ½ c honey & ½ c water. Pour over
dry ingredients until mixture in just moist enough to
mold. Place in square pan and dry in oven on low
heat. Cut into 12 bars. Wrap in plastic and store.
You can eat them dry like granola bars, or cook one
bar in ¾ cup water to make a hot cereal. Each bar is
approximately 1,000 calories or enough food for one
day. These will store a long time and are excellent
for emergency packs.
Survival Ration Bar
3 cups cereal (either oatmeal, barley flakes, wheat
flakes, Product 19 or granola)
2 ½ cups powdered milk
1 cup sugar
3 T honey
6 T water
½ package citrus flavored jell-o (orange, lime, lemon
or other)
Mix together all dry ingredients (except Jell-O).
Bring honey and 3 T of the water to a boil. Dissolve
Jell-o in the honey water. Mix this liquid mixture
with the dry ingredients. Mix well and add remaining
water, a teaspoon at a time until moist enough to
mold. Shape into 2 bars, the size of a kitchen
matchbox. If you wish to dry for storage, heat in a
200° oven for 2 hours and turn, heat on the other side
for 2 hours. Wrap in foil and store on the shelf.
These bars keep for a long time. Each bar contains
1,000 calories. Eat dry or cooked in 2/3 cup water
and steam until moist. Ascorbic acid may be added to
mixture is desired (2 milligrams per recipe or 2
bars).
2 recipes from an old friend
Pineapple Coconut Cake
Ingredients:
1 yellow cake mix
1 20 oz. can crushed pineapple
1 1/3 c. sugar
1 3.4 oz. box French vanilla pudding
1 1/2 c. heavy cream
1 c. flaked, sweetened coconut
Instructions:
Preheat oven to 350 degrees.
Prepare yellow cake mix as instructed on box and bake in a greased 13 x 9 inch cake pan. While cake is baking, combine pineapple with 1 c. sugar in saucepan and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip cream and add
1/3 c. sugar. Beat until stiff. Cover top of cake with whipped cream and sprinkly toasted coconut on top.
Cajun Chicken Pasta
Coat chicken breasts with cajun seasoning on one side. Heat olive oil in pan and add chicken seasoned side down. Sprinkle other side with lemon pepper. Turn chicken when it is browned on one side. Cook until juices are clear. Cut chicken breasts into bite size pieces and then put back into pan. Add chopped or sliced green and red peppers, chopped onions, sliced mushrooms, green onions, artichokes, and sun dried tomatoes.
Add the following spices: dried basil, salt, garlic powder, pepper (to taste)
Reduce heat and add 1 to 2 c. heavy cream (or half & half, or even milk if I'm out of the other)
Cook until it is heated through and serve over your favorite pasta.
Ingredients:
1 yellow cake mix
1 20 oz. can crushed pineapple
1 1/3 c. sugar
1 3.4 oz. box French vanilla pudding
1 1/2 c. heavy cream
1 c. flaked, sweetened coconut
Instructions:
Preheat oven to 350 degrees.
Prepare yellow cake mix as instructed on box and bake in a greased 13 x 9 inch cake pan. While cake is baking, combine pineapple with 1 c. sugar in saucepan and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip cream and add
1/3 c. sugar. Beat until stiff. Cover top of cake with whipped cream and sprinkly toasted coconut on top.
Cajun Chicken Pasta
Coat chicken breasts with cajun seasoning on one side. Heat olive oil in pan and add chicken seasoned side down. Sprinkle other side with lemon pepper. Turn chicken when it is browned on one side. Cook until juices are clear. Cut chicken breasts into bite size pieces and then put back into pan. Add chopped or sliced green and red peppers, chopped onions, sliced mushrooms, green onions, artichokes, and sun dried tomatoes.
Add the following spices: dried basil, salt, garlic powder, pepper (to taste)
Reduce heat and add 1 to 2 c. heavy cream (or half & half, or even milk if I'm out of the other)
Cook until it is heated through and serve over your favorite pasta.
My Favorite Black Bean Soup
In the pan you will be making the soup in:
Saute in butter:
4 stalks diced celery
1 diced onion
1 tsp. minced garlic (or a clove chopped up)
Add:
3 cans chicken broth (I use broth from chicken & add a can if you need to)
2 cans black beans, drained & rinsed
1 16 oz. bottle mild or medium salsa (I used medium)
1 c. cubed, cooked chicken
1 c. cooked rice
1 tbl. lime juice
1 tsp. cumin
Heat all ingredients thoroughly - do not need to bring to a boil! Serve hot with crushed fritos or tortilla chips, grated medium cheddar cheese and a dollup of sour cream. Enjoy!
Saute in butter:
4 stalks diced celery
1 diced onion
1 tsp. minced garlic (or a clove chopped up)
Add:
3 cans chicken broth (I use broth from chicken & add a can if you need to)
2 cans black beans, drained & rinsed
1 16 oz. bottle mild or medium salsa (I used medium)
1 c. cubed, cooked chicken
1 c. cooked rice
1 tbl. lime juice
1 tsp. cumin
Heat all ingredients thoroughly - do not need to bring to a boil! Serve hot with crushed fritos or tortilla chips, grated medium cheddar cheese and a dollup of sour cream. Enjoy!
Tortilla Soup
Tortilla Soup
Servings: 6
6 ea Corn tortillas 2 c Water
2 c Chopped onion 1 T Chicken soup base
2 c V-8 juice 2 c Mild or medium salsa
1/2 t Cumin
Combine all ingredients except tortilla pieces and cook until the onion is cooked. Deep fry the tortilla strips until crispy. Divide tortillas between the bowls and sprinkle with grated jack cheese. Ladle soup over top.
Taco Soup
1 ½ lbs ground beef
2 cloves garlic minced
1 pkg taco seasoning
1 can each black beans and pinto beans
1 can corn
1can rotel tomatoes
1 lg can diced tomatoes
1 pkg ranch dressing mix
Brown meat and drain. Add garlic and taco seasoning, mix well. Add beans and corn undrained and both tomatoes. Stir in Dressing mix. Add water to taste. Simmer 20 minutes.
Servings: 6
6 ea Corn tortillas 2 c Water
2 c Chopped onion 1 T Chicken soup base
2 c V-8 juice 2 c Mild or medium salsa
1/2 t Cumin
Combine all ingredients except tortilla pieces and cook until the onion is cooked. Deep fry the tortilla strips until crispy. Divide tortillas between the bowls and sprinkle with grated jack cheese. Ladle soup over top.
Taco Soup
1 ½ lbs ground beef
2 cloves garlic minced
1 pkg taco seasoning
1 can each black beans and pinto beans
1 can corn
1can rotel tomatoes
1 lg can diced tomatoes
1 pkg ranch dressing mix
Brown meat and drain. Add garlic and taco seasoning, mix well. Add beans and corn undrained and both tomatoes. Stir in Dressing mix. Add water to taste. Simmer 20 minutes.
Creamy Rice Pudding
CREAMY RICE PUDDING
Mix: Serves about 10
4 C Milk
1 egg
Place in saucepan:
1 pkg. Vanilla COOK & SERVE pudding mix
Add:
Milk and egg mixture
1 C MINUTE RICE
¼ C Raisins (Optional)
Stir over medium heat until mixture just comes to a boil.
Cool 5 minutes, stirring twice. Pour into serving bowls
and sprinkle with:
¼ t Cinnamon
1/8 t Nutmeg
Place plastic wrap directly on pudding surface while cooling.
Serve warm or cold.
Mix: Serves about 10
4 C Milk
1 egg
Place in saucepan:
1 pkg. Vanilla COOK & SERVE pudding mix
Add:
Milk and egg mixture
1 C MINUTE RICE
¼ C Raisins (Optional)
Stir over medium heat until mixture just comes to a boil.
Cool 5 minutes, stirring twice. Pour into serving bowls
and sprinkle with:
¼ t Cinnamon
1/8 t Nutmeg
Place plastic wrap directly on pudding surface while cooling.
Serve warm or cold.
Jenn's Potato Salad
Potato Salad—Jenn
6 med potatoes, peeled, cubed, cooked, and cooled
3 eggs, hard-boiled, cooled, coarsely chopped
½ bunch green onions, finely chopped
2 pickles, coarsely chopped
1 t mustard
Mayo
Salt and pepper
Sugar
Combine first 4 ingredients, add enough mayo to just cover. Mix in about 1 t. mustard, more if desired. Add salt and pepper to taste and a pinch of sugar. You can chill if needed or serve immediately.
6 med potatoes, peeled, cubed, cooked, and cooled
3 eggs, hard-boiled, cooled, coarsely chopped
½ bunch green onions, finely chopped
2 pickles, coarsely chopped
1 t mustard
Mayo
Salt and pepper
Sugar
Combine first 4 ingredients, add enough mayo to just cover. Mix in about 1 t. mustard, more if desired. Add salt and pepper to taste and a pinch of sugar. You can chill if needed or serve immediately.
Chocolate Zucchini Cake
1 cup brown sugar
½ cup butter
½ cup white sugar
½ cup oil
3 eggs
1 tsp vanilla
1 cup buttermilk (milk will work)
2 1/2 cup flour
1 tsp cinnamon
2 tsp soda
4 tbsp cocoa
2 cups unpeeled, grated zucchini
Instructions
In a very large bowl, cream together the brown sugar, butter, white sugar, and oil
Stir in the eggs, vanilla, and buttermilk.
Add the flour, cinnamon, soda, cocoa, and zucchini. Stir until combined.
Grease and flour a 9x13” cake pan. Pour batter into the pan. Sprinkle ¾ cup chocolate chips on
top. Bake at 325°F for 45 minutes. If the cake seems a bit too moist, turn off the oven and let
cool in the oven.
When the cake is cool cover or seal with plastic wrap. Store in a cool dry place.
Helpful Hints and Suggestions
Zucchini is also known as courgette or cucurbita pepo.
If you do not have zucchini, most any summer squash (squash with a soft skin as opposed to a hard
skinned squash such as winter squash), will work in this recipe.
If you do not have buttermilk, you can use regular milk but the taste will not be quite as rich
and tangy.
Chocolate Zucchini Cake is especially good served with milk, ice cream (a chocolate
covered-cherry-ice cream is particularly good), or whipped cream.
It is important that the cake be stored in a cool, dry place. If it is not stored properly, it
will begin to ferment.
If you wish to increase the nutritional value in this cake, try adding three tablespoons of ground
flax.
Another fun topping for the top of the cake is chunks of rock sugar, the sugar will melt slightly
and then reharden giving the cake topping a crunchy texture.
½ cup butter
½ cup white sugar
½ cup oil
3 eggs
1 tsp vanilla
1 cup buttermilk (milk will work)
2 1/2 cup flour
1 tsp cinnamon
2 tsp soda
4 tbsp cocoa
2 cups unpeeled, grated zucchini
Instructions
In a very large bowl, cream together the brown sugar, butter, white sugar, and oil
Stir in the eggs, vanilla, and buttermilk.
Add the flour, cinnamon, soda, cocoa, and zucchini. Stir until combined.
Grease and flour a 9x13” cake pan. Pour batter into the pan. Sprinkle ¾ cup chocolate chips on
top. Bake at 325°F for 45 minutes. If the cake seems a bit too moist, turn off the oven and let
cool in the oven.
When the cake is cool cover or seal with plastic wrap. Store in a cool dry place.
Helpful Hints and Suggestions
Zucchini is also known as courgette or cucurbita pepo.
If you do not have zucchini, most any summer squash (squash with a soft skin as opposed to a hard
skinned squash such as winter squash), will work in this recipe.
If you do not have buttermilk, you can use regular milk but the taste will not be quite as rich
and tangy.
Chocolate Zucchini Cake is especially good served with milk, ice cream (a chocolate
covered-cherry-ice cream is particularly good), or whipped cream.
It is important that the cake be stored in a cool, dry place. If it is not stored properly, it
will begin to ferment.
If you wish to increase the nutritional value in this cake, try adding three tablespoons of ground
flax.
Another fun topping for the top of the cake is chunks of rock sugar, the sugar will melt slightly
and then reharden giving the cake topping a crunchy texture.
Zucchini Soup
1 medium onion chopped coarsely
1 clove garlic
¼ cup butter
6 medium zucchini chopped in one-inch cubes (approximately 3 cups)
½ cup beef or chicken broth
¼ teaspoon salt (sea salt or kosher salt are preferable)
dash of pepper
½ cup milk
½ cup cream
Instructions
Sauté the onion and butter until the onion is slightly transparent.
Add the zucchini and broth and simmer until squash is very tender (approximately ten minutes).
Puree in blender or food processor.
Add remaining ingredients. If serving warm, serve immediately. If serving cold, chill for several hours
1 clove garlic
¼ cup butter
6 medium zucchini chopped in one-inch cubes (approximately 3 cups)
½ cup beef or chicken broth
¼ teaspoon salt (sea salt or kosher salt are preferable)
dash of pepper
½ cup milk
½ cup cream
Instructions
Sauté the onion and butter until the onion is slightly transparent.
Add the zucchini and broth and simmer until squash is very tender (approximately ten minutes).
Puree in blender or food processor.
Add remaining ingredients. If serving warm, serve immediately. If serving cold, chill for several hours
Baked Pesto Chicken (Kersten C's)
4 boneless skinless chicken breasts
1/2 c pesto from a jar
1/2 c shredded mozzarella
Salt and pepper
Season chicken w/ salt and pepper. Spray pan. spread half the pesto on the pan. Add chicken. Season chick with salt and pepper. spread rest of pesto on top. Cook covered at 375 for 25-30 min or until cooked through. uncover and sprinkle w/ cheese. Bake until cheese is melted about 5 min. more.
1/2 c pesto from a jar
1/2 c shredded mozzarella
Salt and pepper
Season chicken w/ salt and pepper. Spray pan. spread half the pesto on the pan. Add chicken. Season chick with salt and pepper. spread rest of pesto on top. Cook covered at 375 for 25-30 min or until cooked through. uncover and sprinkle w/ cheese. Bake until cheese is melted about 5 min. more.
Mini Greek Meatballs (Kersten Campbell's)
Mini Greek Meatballs (I thought they'd be great in pitas with a sour cream/mint leaf sauce, or sour cream/horseradish sauce)
1 lb lean ground beef
1/2 small onion, minced
1/2 C finely crumbled feta cheese
2 garlic cloves (I used garlic powder)
1 lg. egg
1 T olive oil
1T dried oregano
1T plus 1t red wine vinegar (no, wine vinegar does not have wine in it)
1/4 t salt
1/4t pepper
Knead together all ingred. with your hands. (careful not to overmix).
Spray a 9x13 baking dish and shape mix into 40 tablespoon sized meatballs. Place in a single layer in baking dish and bake 12-15 min at 400F. Serve hot. (serves 4)
1 lb lean ground beef
1/2 small onion, minced
1/2 C finely crumbled feta cheese
2 garlic cloves (I used garlic powder)
1 lg. egg
1 T olive oil
1T dried oregano
1T plus 1t red wine vinegar (no, wine vinegar does not have wine in it)
1/4 t salt
1/4t pepper
Knead together all ingred. with your hands. (careful not to overmix).
Spray a 9x13 baking dish and shape mix into 40 tablespoon sized meatballs. Place in a single layer in baking dish and bake 12-15 min at 400F. Serve hot. (serves 4)
Salmon Marinade
1 Cube Butter (I only use a half cube)
1/3 C Honey
1/3 C Brown Sugar
2 T Fresh Lemon Juice
1 t Liquid Smoke
½ t Red Pepper Flakes
Cook together until the sugar dissolves. Cool.
Place 2# fish in a Ziplock bad with marinade for 30 minutes. BBQ on low heat .
1/3 C Honey
1/3 C Brown Sugar
2 T Fresh Lemon Juice
1 t Liquid Smoke
½ t Red Pepper Flakes
Cook together until the sugar dissolves. Cool.
Place 2# fish in a Ziplock bad with marinade for 30 minutes. BBQ on low heat .
Coconut Fried Shrimp
1 lb raw shrimp, shelled and deveined. Butterfly if large
1/3 C lemon juice
1/2 tsp salt
1/3 tsp ground ginger
3 tsp curry powder
1 3/4 C flour
2 tsp baking powder
1 1/4 C milk
1/2 C cream of coconut
flaked coconut
oil (for frying)
Marinate shrimp in lemon juice, ginger and curry powder for 1-2 hours. Drain well.
Prepare batter of 1 1/2 C flour, baking powder, milk and cream of coconut.
Dredge shrimp in remaining 1/4 C flour; dip in batter then roll in coconut. Fry in deep oil 2-3 minutes. Fry only about 6 shrimp at a time.
_______
Now this is what I did, I didn't have cream of coconut but coconut milk so I substituted part of the regular milk with the coconut milk and it didn't say what kind of flaked coconut so I just used my Baker's flaked stuff. I didn't want to go to the store. We really liked the way the sweet blended with the spicy. I also had really big shrimp so I had to butterfly them. You could add a little cayenne to the marinade to get a little heat. Hope you enjoy...
1/3 C lemon juice
1/2 tsp salt
1/3 tsp ground ginger
3 tsp curry powder
1 3/4 C flour
2 tsp baking powder
1 1/4 C milk
1/2 C cream of coconut
flaked coconut
oil (for frying)
Marinate shrimp in lemon juice, ginger and curry powder for 1-2 hours. Drain well.
Prepare batter of 1 1/2 C flour, baking powder, milk and cream of coconut.
Dredge shrimp in remaining 1/4 C flour; dip in batter then roll in coconut. Fry in deep oil 2-3 minutes. Fry only about 6 shrimp at a time.
_______
Now this is what I did, I didn't have cream of coconut but coconut milk so I substituted part of the regular milk with the coconut milk and it didn't say what kind of flaked coconut so I just used my Baker's flaked stuff. I didn't want to go to the store. We really liked the way the sweet blended with the spicy. I also had really big shrimp so I had to butterfly them. You could add a little cayenne to the marinade to get a little heat. Hope you enjoy...
Canning (bottle) Butter for Home Storage
Canning (Bottle) Butter for Home Storage
Think if you were in a situation where you had to live off your food storage. You will be eating A LOT of bread. Don't you think some REAL butter would be nice to store too? Only real butter will can and store without separating into chemicals and water. ** USE ONLY GOOD QUALITY REAL BUTTER **
Method #1
1. Use only the highest quality butter: Land O Lakes brand or equivalent. I used Costco brand, and that worked well too.
2. Heat super clean (prewashed) ½ pint wide mouth jars in 250 degree oven for 20 minutes, without rings or seals.
3. While jars heat, melt butter slowly in double boiler until it comes to a slow boil. Reduce heat and boil for 2 minutes. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. (If you cut the butter into large chunks, it will melt more evenly.)
4. While butter is cooking put rings and seals for jars in water and bring to a slow boil.
5. Stirring the melted butter from the bottom to the top with a soup ladle pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of headspace in the jar, which allows room for the shaking process. Be careful not to get any butter on rim of jar. If you do get butter on the rim be sure to wipe it off well.
6. Add lid and ring and close securely. Careful, they're very HOT!! They will seal as they cool.
7. Shake jars often as soon as they are cool enough to handle to prevent separation. Cool at room temperature. You can put them in the refrigerator once they are cool enough to handle - BUT - you must shake them every 2-3 minutes, as they will set up very fast this way.
8. Once the butter is set it will store for 2-3 or 3-5 years on your cool storage room shelves. There are some that say butter stored this way will store indefinitely. You can then take the butter out of the refrigerator and it will remain “mixed” at room temperature just like when you bought it at the store.
Method #2 On step #3 - In the microwave melt one pound of butter at a time in a four cup measuring cup and just pour the melted butter from the measuring cup into the heated canning jars.It takes about 2-3 minutes to melt a pound of butter.(One pound of butter will fill 3 half-pint jars)
Method #3 On step #3 - Put solid butter in canning jars in the oven on low until the butter heats up enough to melt in the jars.
When the butter has cooled, You can pack the jars in a white 5 gallon storage bucket with cardboard slats between each vertical row of jars to prevent breakage when the bucket is moved. I can fit 35 half-pint jars in this size bucket.
You can also buy canned butter, although it is fairly expensive. It is really good, just like pure sweet butter out of the fridge! Here is a link where you can buy already canned butter. It's Red Feather Brand Pure Creamery Butter, and sometimes it's available at Macey's. http://www.intemet-grocer.netlbutter.htm
One pound of butter will fill 3 half-pint jars (4 pounds of butter will fill a dozen half-pint jars)Trick : If butter goes rancid you can heat it until the whey separates from the butter, run a paper towel over the whey to remove it, then let the butter cool down and solidify again.
Think if you were in a situation where you had to live off your food storage. You will be eating A LOT of bread. Don't you think some REAL butter would be nice to store too? Only real butter will can and store without separating into chemicals and water. ** USE ONLY GOOD QUALITY REAL BUTTER **
Method #1
1. Use only the highest quality butter: Land O Lakes brand or equivalent. I used Costco brand, and that worked well too.
2. Heat super clean (prewashed) ½ pint wide mouth jars in 250 degree oven for 20 minutes, without rings or seals.
3. While jars heat, melt butter slowly in double boiler until it comes to a slow boil. Reduce heat and boil for 2 minutes. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. (If you cut the butter into large chunks, it will melt more evenly.)
4. While butter is cooking put rings and seals for jars in water and bring to a slow boil.
5. Stirring the melted butter from the bottom to the top with a soup ladle pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of headspace in the jar, which allows room for the shaking process. Be careful not to get any butter on rim of jar. If you do get butter on the rim be sure to wipe it off well.
6. Add lid and ring and close securely. Careful, they're very HOT!! They will seal as they cool.
7. Shake jars often as soon as they are cool enough to handle to prevent separation. Cool at room temperature. You can put them in the refrigerator once they are cool enough to handle - BUT - you must shake them every 2-3 minutes, as they will set up very fast this way.
8. Once the butter is set it will store for 2-3 or 3-5 years on your cool storage room shelves. There are some that say butter stored this way will store indefinitely. You can then take the butter out of the refrigerator and it will remain “mixed” at room temperature just like when you bought it at the store.
Method #2 On step #3 - In the microwave melt one pound of butter at a time in a four cup measuring cup and just pour the melted butter from the measuring cup into the heated canning jars.It takes about 2-3 minutes to melt a pound of butter.(One pound of butter will fill 3 half-pint jars)
Method #3 On step #3 - Put solid butter in canning jars in the oven on low until the butter heats up enough to melt in the jars.
When the butter has cooled, You can pack the jars in a white 5 gallon storage bucket with cardboard slats between each vertical row of jars to prevent breakage when the bucket is moved. I can fit 35 half-pint jars in this size bucket.
You can also buy canned butter, although it is fairly expensive. It is really good, just like pure sweet butter out of the fridge! Here is a link where you can buy already canned butter. It's Red Feather Brand Pure Creamery Butter, and sometimes it's available at Macey's. http://www.intemet-grocer.netlbutter.htm
One pound of butter will fill 3 half-pint jars (4 pounds of butter will fill a dozen half-pint jars)Trick : If butter goes rancid you can heat it until the whey separates from the butter, run a paper towel over the whey to remove it, then let the butter cool down and solidify again.
Slow cooker Beer Stroganoff
Makes 10 (2/3-cup) servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH plus 10 minutes on LOW
INGREDIENTS
2 pounds beef stew meat, cut into 1-inch cubes
1 package (8 ounces) mushrooms, halved or sliced
1/2 cup chopped onion
1 package McCormick® Slow Cookers Beef Stroganoff Seasoning
1 cup water
1 cup sour cream
DIRECTIONS
1. Place beef, mushrooms and onion in slow cooker.
2. Mix Seasoning and water until blended. Pour over beef and vegetables; toss to coat well. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Stir in sour cream until well blended. Cover. Cook 10 minutes longer on LOW. Serve over cooked egg noodles, if desired.
Tips
Slow Cooker Tip: For best results, do not remove cover during cooking.
NUTRITION INFORMATION
per serving
Calories: 228
Fat: 16 g
Carbohydrates: 4 g
Cholesterol: 72 mg
Sodium: 488 mg
Fiber: 0 g
Protein: 17 g
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH plus 10 minutes on LOW
INGREDIENTS
2 pounds beef stew meat, cut into 1-inch cubes
1 package (8 ounces) mushrooms, halved or sliced
1/2 cup chopped onion
1 package McCormick® Slow Cookers Beef Stroganoff Seasoning
1 cup water
1 cup sour cream
DIRECTIONS
1. Place beef, mushrooms and onion in slow cooker.
2. Mix Seasoning and water until blended. Pour over beef and vegetables; toss to coat well. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Stir in sour cream until well blended. Cover. Cook 10 minutes longer on LOW. Serve over cooked egg noodles, if desired.
Tips
Slow Cooker Tip: For best results, do not remove cover during cooking.
NUTRITION INFORMATION
per serving
Calories: 228
Fat: 16 g
Carbohydrates: 4 g
Cholesterol: 72 mg
Sodium: 488 mg
Fiber: 0 g
Protein: 17 g
Slow Cooker Italian Chicken
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
INGREDIENTS
2 1/2 pounds bone-in chicken parts
1 package (8 ounces) fresh mushrooms, halved or sliced
1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 can (6 ounces) tomato paste
DIRECTIONS
1. Place chicken and mushrooms in slow cooker.
2. Mix Seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken and vegetables to serving platter. Stir sauce before serving. Serve over hot cooked pasta, if desired.
Tips
Test Kitchen Tip: Remove skin from chicken parts, if desired. Use a paper towel to grasp the chicken skin for easier removal.
Slow Cooker Tip: For best results, do not remove cover during cooking.
NUTRITION INFORMATION
per serving
Calories: 241
Fat: 9 g
Carbohydrates: 16 g
Cholesterol: 69 mg
Sodium: 640 mg
Fiber: 2 g
Protein: 24 g
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
INGREDIENTS
2 1/2 pounds bone-in chicken parts
1 package (8 ounces) fresh mushrooms, halved or sliced
1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 can (6 ounces) tomato paste
DIRECTIONS
1. Place chicken and mushrooms in slow cooker.
2. Mix Seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken and vegetables to serving platter. Stir sauce before serving. Serve over hot cooked pasta, if desired.
Tips
Test Kitchen Tip: Remove skin from chicken parts, if desired. Use a paper towel to grasp the chicken skin for easier removal.
Slow Cooker Tip: For best results, do not remove cover during cooking.
NUTRITION INFORMATION
per serving
Calories: 241
Fat: 9 g
Carbohydrates: 16 g
Cholesterol: 69 mg
Sodium: 640 mg
Fiber: 2 g
Protein: 24 g
Easy Slow Cooker Tuscan Beef Stew
1 tablespoon McCormick® Mixed Pickling Spice
2 pounds beef stew meat, trimmed and cut into 1 to 1 1/2-inch cubes
1 medium onion, cut into medium wedges
4 carrots, cut into 1/2-inch slices
1 teaspoon McCormick® Rosemary Leaves, crushed
1 teaspoon McCormick® Garlic Powder
2 beef bouillon cubes
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon flour
8 slices day-old Italian bread, toasted
DIRECTIONS
1. Place the pickling spice in the center of a piece of cheesecloth or coffee filter. Tie tightly with a long piece of string.
2. Place beef cubes, onion, carrot, crushed rosemary, garlic powder and bouillon cubes to slow cooker. Stir in tomatoes and wine. Add pickling spice bundle; cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pickling spice bundle.
4. Thicken stew by mixing flour with 1 tablespoon water in medium bowl until smooth. Stir in several tablespoons hot liquid from stew, then stir flour mixture into stew. Cook and stir 2 to 3 minutes or until stew thickens slightly. To serve, place 1 slice bread in each bowl. Spoon stew over bread.
Tips
Slow Cooker Tip: For best results, do not remove cover during cooking.
NUTRITION INFORMATION
per serving
Calories: 299
Fat: 7 g
Carbohydrates: 27 g
Cholesterol: 70 mg
Sodium: 647 mg
Fiber: 3 g
Protein: 32 g
2 pounds beef stew meat, trimmed and cut into 1 to 1 1/2-inch cubes
1 medium onion, cut into medium wedges
4 carrots, cut into 1/2-inch slices
1 teaspoon McCormick® Rosemary Leaves, crushed
1 teaspoon McCormick® Garlic Powder
2 beef bouillon cubes
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon flour
8 slices day-old Italian bread, toasted
DIRECTIONS
1. Place the pickling spice in the center of a piece of cheesecloth or coffee filter. Tie tightly with a long piece of string.
2. Place beef cubes, onion, carrot, crushed rosemary, garlic powder and bouillon cubes to slow cooker. Stir in tomatoes and wine. Add pickling spice bundle; cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pickling spice bundle.
4. Thicken stew by mixing flour with 1 tablespoon water in medium bowl until smooth. Stir in several tablespoons hot liquid from stew, then stir flour mixture into stew. Cook and stir 2 to 3 minutes or until stew thickens slightly. To serve, place 1 slice bread in each bowl. Spoon stew over bread.
Tips
Slow Cooker Tip: For best results, do not remove cover during cooking.
NUTRITION INFORMATION
per serving
Calories: 299
Fat: 7 g
Carbohydrates: 27 g
Cholesterol: 70 mg
Sodium: 647 mg
Fiber: 3 g
Protein: 32 g
Taco Casserole
1 1/2 pounds ground beef or ground turkey
1 package McCormick® Taco Seasoning Mix or 1 package McCormick® Taco Seasoning Mix 30% Less Sodium
1 can (16 ounces) pinto beans, drained and rinsed
1 can (15 ounces) tomato sauce
1 can (11 ounces) Mexican-style corn or whole kernel corn, drained
1 cup shredded Cheddar cheese
1 cup coarsely crushed tortilla chips
Assorted toppings, such as sour cream, sliced green onions, shredded lettuce and chopped tomatoes (optional)
DIRECTIONS
1. Preheat oven to 400°F. Brown meat in large skillet on medium-high heat. Drain fat.
2. Stir in Seasoning Mix, beans, tomato sauce and corn. Bring to boil. Reduce heat to low; simmer 5 minutes. Spoon into 2-quart baking dish. Sprinkle with cheese and tortilla chips.
3. Bake 5 to 10 minutes or until cheese is melted. Serve with assorted toppings, if desired.
Tips
A Taste for Health Tip: Use McCormick® 30% Less Sodium Taco Seasoning Mix, no salt added tomato sauce and unsalted tortilla chips to decrease sodium by 474mg per serving.
NUTRITION INFORMATION
per serving
Calories: 417
Fat: 21 g
Carbohydrates: 27 g
Cholesterol: 83 mg
Sodium: 1248 mg
Fiber: 5 g
Protein: 30 g
1 package McCormick® Taco Seasoning Mix or 1 package McCormick® Taco Seasoning Mix 30% Less Sodium
1 can (16 ounces) pinto beans, drained and rinsed
1 can (15 ounces) tomato sauce
1 can (11 ounces) Mexican-style corn or whole kernel corn, drained
1 cup shredded Cheddar cheese
1 cup coarsely crushed tortilla chips
Assorted toppings, such as sour cream, sliced green onions, shredded lettuce and chopped tomatoes (optional)
DIRECTIONS
1. Preheat oven to 400°F. Brown meat in large skillet on medium-high heat. Drain fat.
2. Stir in Seasoning Mix, beans, tomato sauce and corn. Bring to boil. Reduce heat to low; simmer 5 minutes. Spoon into 2-quart baking dish. Sprinkle with cheese and tortilla chips.
3. Bake 5 to 10 minutes or until cheese is melted. Serve with assorted toppings, if desired.
Tips
A Taste for Health Tip: Use McCormick® 30% Less Sodium Taco Seasoning Mix, no salt added tomato sauce and unsalted tortilla chips to decrease sodium by 474mg per serving.
NUTRITION INFORMATION
per serving
Calories: 417
Fat: 21 g
Carbohydrates: 27 g
Cholesterol: 83 mg
Sodium: 1248 mg
Fiber: 5 g
Protein: 30 g
Chicken Pot pie quick and easy
Makes 8 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes
INGREDIENTS
2 packages McCormick® Turkey Gravy Mix
1 teaspoon McCormick® Poultry Seasoning
1 1/2 cups milk
1 cup water
2 tablespoons butter
3 cups cubed cooked chicken or turkey
2 cups frozen mixed vegetables
1 can (7.5 ounces) refrigerated biscuits
DIRECTIONS
1. Preheat oven to 375°F. Mix Gravy Mix, poultry seasoning, milk, water and butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in chicken and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes.
2. Spoon into 2-quart baking dish. Top with biscuits.
3. Bake 15 minutes or until biscuits are golden brown.
NUTRITION INFORMATION
per serving
Calories: 240
Fat: 8 g
Carbohydrates: 22 g
Cholesterol: 53 mg
Sodium: 716 mg
Fiber: 2 g
Protein: 20 g
Prep Time: 5 minutes
Cook Time: 25 minutes
INGREDIENTS
2 packages McCormick® Turkey Gravy Mix
1 teaspoon McCormick® Poultry Seasoning
1 1/2 cups milk
1 cup water
2 tablespoons butter
3 cups cubed cooked chicken or turkey
2 cups frozen mixed vegetables
1 can (7.5 ounces) refrigerated biscuits
DIRECTIONS
1. Preheat oven to 375°F. Mix Gravy Mix, poultry seasoning, milk, water and butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in chicken and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes.
2. Spoon into 2-quart baking dish. Top with biscuits.
3. Bake 15 minutes or until biscuits are golden brown.
NUTRITION INFORMATION
per serving
Calories: 240
Fat: 8 g
Carbohydrates: 22 g
Cholesterol: 53 mg
Sodium: 716 mg
Fiber: 2 g
Protein: 20 g
Chicken Cacciatore
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon McCormick® Black Pepper, Ground
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons olive oil, divided
1 package (10 ounces) sliced mushrooms
1 medium green bell pepper, cut into strips (1 cup)
1 can (14 1/2 ounces) stewed tomatoes, undrained and cut up
1 medium onion, coarsely chopped (about 1 cup)
1 can (8 ounces) tomato sauce
2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Italian Seasoning or 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
DIRECTIONS
1. Mix flour, salt and pepper in shallow dish. Coat chicken evenly with flour mixture.
2. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Add remaining 1 tablespoon oil to skillet. Add mushrooms, bell peppers and onions; cook and stir 5 minutes on medium heat or until vegetables are tender.
3. Stir in tomatoes, tomato sauce, garlic powder and Italian seasoning. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired.
Tips
Test Kitchen Tip: Prepare as directed, using 2 tablespoons McCormick® California Style Crushed or Minced Garlic made from Fresh Garlic or 2 tablespoons McCormick® Garlic with Extra Virgin Olive Oil in place of the Garlic Powder. Add garlic with the onions.
NUTRITION INFORMATION
per serving
Calories: 233
Fat: 9 g
Carbohydrates: 16 g
Cholesterol: 49 mg
Sodium: 541 mg
Fiber: 2 g
Protein: 22 g
1/2 teaspoon salt
1/8 teaspoon McCormick® Black Pepper, Ground
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons olive oil, divided
1 package (10 ounces) sliced mushrooms
1 medium green bell pepper, cut into strips (1 cup)
1 can (14 1/2 ounces) stewed tomatoes, undrained and cut up
1 medium onion, coarsely chopped (about 1 cup)
1 can (8 ounces) tomato sauce
2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Italian Seasoning or 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
DIRECTIONS
1. Mix flour, salt and pepper in shallow dish. Coat chicken evenly with flour mixture.
2. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Add remaining 1 tablespoon oil to skillet. Add mushrooms, bell peppers and onions; cook and stir 5 minutes on medium heat or until vegetables are tender.
3. Stir in tomatoes, tomato sauce, garlic powder and Italian seasoning. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired.
Tips
Test Kitchen Tip: Prepare as directed, using 2 tablespoons McCormick® California Style Crushed or Minced Garlic made from Fresh Garlic or 2 tablespoons McCormick® Garlic with Extra Virgin Olive Oil in place of the Garlic Powder. Add garlic with the onions.
NUTRITION INFORMATION
per serving
Calories: 233
Fat: 9 g
Carbohydrates: 16 g
Cholesterol: 49 mg
Sodium: 541 mg
Fiber: 2 g
Protein: 22 g
MOM’S LEMON ANGEL PIE
Meringue Shell: Bake @ 275° for 1 hour
10 “Pie Pan, well greased
4 Egg Whites
¼ t Cream of Tarter
1 C Sugar
Beat egg whites with cream of tarter until stiff but not dry. Continue beating while slowly adding sugar. Beat until stiff, glossy peaks form, about 10 minutes. If in doubt, beat longer. Spread in pie pan. Make the bottom 1/4” thick, the sides, 1” thick. Bake* at 275° for one hour until light golden brown and crisp. Cool away from drafts. It may fall or crack, not to worry.
*An alternate option is to pre-heat the oven to 450° and turn it off. Put the pie shell in the oven and leave it without peaking for 5 hours. (Handy if you have to leave)
Filling:
8 Egg Yolks, slightly beaten
1 C Sugar
2 T Grated Lemon Rind (I don’t like the bitterness this sometimes causes so I use much less, maybe a teaspoon)
6 T Lemon Juice
¼ t Salt
3 C Whipping Cream
Combine egg yolks, sugar, lemon rind, lemon juice and salt. Cook over hot water or in the microwave until thick. Cool. Whip 2 cups of the cream and fold in. Spread in the cooled crust. Refrigerate. Whip and sweeten remaining cream to garnish pie at serving time. Use sparingly. This is pretty rich and too much whipped cream is overkill.
10 “Pie Pan, well greased
4 Egg Whites
¼ t Cream of Tarter
1 C Sugar
Beat egg whites with cream of tarter until stiff but not dry. Continue beating while slowly adding sugar. Beat until stiff, glossy peaks form, about 10 minutes. If in doubt, beat longer. Spread in pie pan. Make the bottom 1/4” thick, the sides, 1” thick. Bake* at 275° for one hour until light golden brown and crisp. Cool away from drafts. It may fall or crack, not to worry.
*An alternate option is to pre-heat the oven to 450° and turn it off. Put the pie shell in the oven and leave it without peaking for 5 hours. (Handy if you have to leave)
Filling:
8 Egg Yolks, slightly beaten
1 C Sugar
2 T Grated Lemon Rind (I don’t like the bitterness this sometimes causes so I use much less, maybe a teaspoon)
6 T Lemon Juice
¼ t Salt
3 C Whipping Cream
Combine egg yolks, sugar, lemon rind, lemon juice and salt. Cook over hot water or in the microwave until thick. Cool. Whip 2 cups of the cream and fold in. Spread in the cooled crust. Refrigerate. Whip and sweeten remaining cream to garnish pie at serving time. Use sparingly. This is pretty rich and too much whipped cream is overkill.
Poppy Seed Salad and Dressing
My good friend Michelle gave me this recipe! Thank you! It is her recipe that a certain restaurant uses here in town. It is that good.
1 head lettuce
1 bunch fresh spinach
3/4 lb. sliced mushrooms
3/4 lb. grated Swiss cheese
1 red onion, sliced
1/2 lb. bacon, cooked and crumbled
1 can mandarin oranges
1/2 cup slivered almonds
3 Tbsp. sugar
Cook almonds in sugar over low heat to caramelize. Mix lettuce, spinach, mushrooms, cheese and onions together. Spread bacon, oranges and caramelized almonds on top. Serve with Poppy Seed Dressing. (I had strips of grilled chicken also).
Poppy Seed Dressing:
1 cup sugar
2 tsp. dry mustard
2 tsp. salt
2/3 cup red wine vinegar
3 Tbsp. poppy seeds
3 Tbsp. onion juice (1/4 to 1/3 cup of onion grated fine or put in blender)
1 1/2 cups oil
Stir sugar, mustard and salt together. Add vinegar and onion juice and mix well. Add oil a little at a time, using a blender to mix well. Stir in, by hand, 3 Tbsp. poppy seeds.
1 head lettuce
1 bunch fresh spinach
3/4 lb. sliced mushrooms
3/4 lb. grated Swiss cheese
1 red onion, sliced
1/2 lb. bacon, cooked and crumbled
1 can mandarin oranges
1/2 cup slivered almonds
3 Tbsp. sugar
Cook almonds in sugar over low heat to caramelize. Mix lettuce, spinach, mushrooms, cheese and onions together. Spread bacon, oranges and caramelized almonds on top. Serve with Poppy Seed Dressing. (I had strips of grilled chicken also).
Poppy Seed Dressing:
1 cup sugar
2 tsp. dry mustard
2 tsp. salt
2/3 cup red wine vinegar
3 Tbsp. poppy seeds
3 Tbsp. onion juice (1/4 to 1/3 cup of onion grated fine or put in blender)
1 1/2 cups oil
Stir sugar, mustard and salt together. Add vinegar and onion juice and mix well. Add oil a little at a time, using a blender to mix well. Stir in, by hand, 3 Tbsp. poppy seeds.
Peanut Butter Bars
SOOOO GOOD, my FAV!!! YUM just look at the sugar and you will see why!
3/4 c. Peanut Butter
3/4 c. Butter
3/4 c. Brown Sugar
3/4 c. Sugar
Cream
2 eggs
2 TBSP vanilla
1/2 tsp salt
3/4 tsp baking soda
Add and mix well
1 1/2 c. quick oats
1 1/2 c. flour
Add
Press into cookie sheet and Bake at 350.
Bake 12-15 minutes (you want this on the undercooked side).
Cool for a few minutes then spread a thin layer of Peanut Butter on top (let it melt a little).
Frosting:
(this is a really good frosting recipe that I think would be fantastic on other recipes)
1 cube of butter
1 square of Baking Chocolate or 1/2 c cocoa (I used the cocoa)
Melt together
5-6 TBSP Milk (I was out of milk and used half and half- no wonder it was so good:)
1 TBSP vanilla (I did not use so much)
3 c powdered sugar
Add and mix well. Frost and ENJOY!
3/4 c. Peanut Butter
3/4 c. Butter
3/4 c. Brown Sugar
3/4 c. Sugar
Cream
2 eggs
2 TBSP vanilla
1/2 tsp salt
3/4 tsp baking soda
Add and mix well
1 1/2 c. quick oats
1 1/2 c. flour
Add
Press into cookie sheet and Bake at 350.
Bake 12-15 minutes (you want this on the undercooked side).
Cool for a few minutes then spread a thin layer of Peanut Butter on top (let it melt a little).
Frosting:
(this is a really good frosting recipe that I think would be fantastic on other recipes)
1 cube of butter
1 square of Baking Chocolate or 1/2 c cocoa (I used the cocoa)
Melt together
5-6 TBSP Milk (I was out of milk and used half and half- no wonder it was so good:)
1 TBSP vanilla (I did not use so much)
3 c powdered sugar
Add and mix well. Frost and ENJOY!
Thursday, January 7, 2010
Peppermint and Cream Cheese Filling
In a large bowl, combine two 3-ounce packages cream cheese, softened; 3 tablespoons butter, softened; and 1/2 teaspoon peppermint extract. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 3 cups powdered sugar. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency.
Wednesday, January 6, 2010
Lady Fingers Cookies for Tiramisu
Preheat oven
to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three - 3 inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) round tip.
In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in.
In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.
Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies.
When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.
Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.
Makes about 4 1/2 dozen 3 inch (7.5 cm) Ladyfingers.
1/2 cup (65 grams) cake flour, sifted
3 large egg yolks, room temperature
2 tablespoons (25 grams) granulated white sugar, divided
1/2 teaspoon vanilla
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
3 tablespoons (36 grams) granulated white sugar
Powdered (icing or confectioners) sugar for dusting the tops of the cookies
Read more: http://www.joyofbaking.com/Ladyfingers.html#ixzz0btYxBUFG
to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three - 3 inch (7.5 cm) rows, with about 1 inch (2.54 cm) between rows. Have ready a large pastry bag fitted with a 1/2 inch (1.25 cm) round tip.
In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Sift the cake flour over the batter but do not fold in.
In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.
Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7.5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide. Pipe the batter leaving about a 1 inch (2.54 cm) space between the cookies.
When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.
Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.
Makes about 4 1/2 dozen 3 inch (7.5 cm) Ladyfingers.
1/2 cup (65 grams) cake flour, sifted
3 large egg yolks, room temperature
2 tablespoons (25 grams) granulated white sugar, divided
1/2 teaspoon vanilla
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
3 tablespoons (36 grams) granulated white sugar
Powdered (icing or confectioners) sugar for dusting the tops of the cookies
Read more: http://www.joyofbaking.com/Ladyfingers.html#ixzz0btYxBUFG
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