Wednesday, September 19, 2012

Layered Carrot Cake


prep time : 30 minutes --- Total time : 2 hours --makes 16 servings
CARROT CAKE BATTER :
2 -----------------------cups all-purpose flour
1/4 --------------------cup granulated sugar
2 -----------------------teaspoons baking soda
1 -----------------------teaspoon ground cinnamon
1 -----------------------teaspoon salt
1 -----------------------(8 ounces) can crushed pineapple in juice , drained
1/4 --------------------cup vegetable oil
2 -----------------------large eggs
2 -----------------------egg whites
1 -----------------------tablespoon vanilla extract
3 -----------------------cups grated carrots
----------Vegetable spray
CREAM CHEESE FROSTING :
1/2 ----------------------(8-ounces) package 1/3-less-fart cream cheese
2 ------------------------tablespoons butter , softened
1 -------------------------teaspoon vanilla extract
3 ------------------------cups powdered sugar or Equal ---measerement directions on package
1 to2 -------------------teaspoons milk (optional)
1) Prepare Batter : Preheat oven to 350*F . Combine first 5 ingredients in a large bowl ; make a well in center of mixture . Whisk together pineapple and next 4 ingredients ; add pineapple mixture to flour mixture , stirring just until dry ingredients are moistened . Fold in carrots . Pour batter into 2 (8-inch) round cake pans coated with cooking spray .
2) Bake at 350* for 22 to 25 minutes or until a wooden pick inserted in center comes out clean . Cool in pans on a wire rack ; cool completely (about 1 hour) .
3) Prepare Frosting :Beat first 3 ingredients at medium speed with an electric mixer until smooth . Gradually add powdered sugar to butter mixture ; beat at low speed just until blended . (do not overbeat) Beat in up 2 teaspoons molk for desired consistency .
4) Place 1 layer on a serving plate ; spread with 3/4 frosting and top with remaining cake layer . Spread remaining frosting over top and sides of cakes .
TRY THIS TWIST :
Carrot Cake Muffins : Omit frosting . Place about 15 baking cups in muffin pans ; coat with cooking spray . Prepare batter ; fold in 1/2 cup chopped raisins with carrots . Spoon batter into baking cups , filling about 2/3 full . Bake as directed . Cool in pans on a wire rack 10 minutes . Serve warm or at room temperature . Makes about 15 cupcakes .
No time for breakfast : grab one with your favorite morning drink and off to work or play .

Tangerine Chess Pie


Prep time : 15 minutes -Total time : 2 hourd -18 minutes - Makes 6 to 8 servings
1 -----------------(14.1) package refrigerated piecrusts
1 -1/2 -----------cups sugar
1 -----------------tablespoons all-purpose flour
1 -----------------tablespoon plain yellow cornmeal
1/4 --------------teaspoon salt
1/4 --------------cup butter , melted
2 -----------------teaspoons tangerine or orange zest
1/3 -------------- cup fresh tangerine or orange juice
1 -----------------tablespoon lemon juice
-------------------Garnishes : Tangerine slices
1) Preheat oven to 450*F . Unroll piecrust ; stack on a lightly floured surface . Roll into a 12-inch circle . Fit piecrust into a 9-inch pie plate ; fold edges under , aand crimp . Prick bottom and sides of crust with folk . Bake 8 minutes ; cool on a wire rack 15 minutes . Reduce oven temperature to 350*F .
2) Whisk together sugar and next 8 ingredients until blended . Pour into perpared piecrust .
3) Bake at 350* for 40 to 45 minutes or until center is set ; shielding edges with foil after 20 ninutes to prevent excessive browning . Cool 1 hour .

Monday, September 17, 2012

Creme Caramel


Prep Time : -- 20 minutes ---Cook time : 45 minutes ---Makes 8 servings
CARAMEL :
1/2 --------------cup sugar
1/3 --------------cup water
CUSTARD:
3 -----------------cups milk
3/4 --------------cup sugar
1 ------------------vanilla bean , split lengthwise
4 ------------------strips orange zest (2 by 1/2 inch each)
3 ------------------strips lemon zest (2 by 1/2 inch strip)
3 ------------------strips lime zest (2 by 1/2 inch each)
1/4 ---------------teaspoon salt
3 -----------------eggs plus 3 eggs yolks
For the CARAMEL :
In a small saucepan over moderately high heat , bring sugar and water to a boil . Continue boiling until sugar turn amber --about 5 minutes . Pour caramel into the bottoms of 8 ungreased 6-ounce ramekins . Tilt to coat the bottom and about 1 inch of the sides . Arrange ramekins on a folded kitchen towel in a baking pan large enough to hold them without touching .
For the CUSTARD:
In a medium-size nonreactive saucepan over moderate heat , bring milk , 3/4 cup sugar , vanilla bean , orange , lemon and lime zests and salt to a simmer . Remove from the heat and let stand uncovered , 30 minutes .
Prehaet oven to 325*F . In a large bowl , whisk eggs and yolks with the remaining 1/2 cup sugar until well blended . Strain in milk mixture and whisk to combine . Ladle custard into prepared ramekins .
Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins . Bake uncovered until a knife inserted in the center comes out clean --- about 45 minutes .
Remove ramekins from the water bath and cool to room temperture on a rack . Refrigerate until ready to serve .
To serve , run a knife around the edge of the custards , then invert onto rimmed plates .
Your family & guests will be asking for more .

Broiled Chicken Salad With Mango

Prep Time : 50 minutes --- Marinating time : 5 houurs --- Cook time : 30 minutes Makes 4 servings

2 -------whole skinless boneless chicken breasts (about 1 -1/2 pounds)

2 -------tablespoons lime juice

2 -------tablespoons minced garlic

1/2 ----cup flaked coconut

2 ------cups shredded romaine lettuce

1 ------medium-size mango , peeled , pitted amd cut into 1/2-inch cubes

1/4 ---cup light seedless raisins

1/3 ----cup coarsely chopped toasted cashews

1 --------cup julienned carrots

2 --------tablespoons chopped coriander (cilantro)

1) Place chicken , 1 tablespoon each of the lime juice and oil and garlic in a glass bowl and marinate , covered in the refrigerator for 5 hours .

2) Preheat oven to 350*F . spread cocomut in an un-greased shallow baking pan and toast , stirring often , until golden brown --- about 10 minutes ; reserve.

3) Preheat the broiler and broil chicken 4 to 5 minutes from the heat until dark brown --- about 10 minutes on each side .

4) Meanwhile , in a large bowl , toss together remaining 1 tablespoon lime juice and oil , toasted coconut , mango , raisins , cashews , carrots and coriander .

5) Slice broiled chicken into strips about 1/4-inch thick .

6) Divide salad equally among 4 individual serving plates , top with chicken slices and serve immediately .

Refreshing Gazpacho


Makes 4 servings
2 ----------------------------cups low-sodium tomato juice
1 -----------------------------can (14 ounces) fat-free , reduced-sodium beef broth
1 -----------------------------can (10 -3/4 ounces) reduced -fat condensed tommato soup
1 -1/2 -----------------------cups peeled and diced cucumbers
1 -1/2 -----------------------cups diced green bell peppers
1 -----------------------------cup shredded carrots
1 -----------------------------cup diced celery
1/2 --------------------------cup sliced green onions
1/3 --------------------------cup chopped fresh parsley
2 -----------------------------garlic cloves , minced
1 -----------------------------tablespoon lime juice
2 -----------------------------teaspoons low-sodium Worcestershire sauce
1/2 ---------------------------salt (optional)
1/2 ---------------------------teaspoon dried oregano leaves
*******Fat-Free sour cream
*******Chopped fresh cilantro
Combine tomato juice , beef broth , tomato soup , cucumbers , peppers , carrots , celery , green onions , parsley , garlic , lime juice , Worcestershire sauce , salt and oregano in large bowl . Chill at least 2 hours to blend flavors . Top with sour cream and cilantro .
So good and serve with Club Crackers or crackers of your choice .

Saturday, September 15, 2012

Southwestern Meatballs & Sausage Dinner


Prep time : --- 25 minutes --- Bake : ---1 hour --- Make 6 to 7 servings
1 -----------------package (10 ounces0 frozen chopped broccolli , thawed
2 ----------------medium potatoes , peeled and cubed
3 ----------------medium carrots , sliced
1 ----------------medium onion , chopped
1 ----------------pound smoked kielbasa ot polish sausage , halved and cut into 1 -inch pieces
1/2 -------------pound lean ground beef
1 ----------------can (14 -1/2 ounces) beef broth
Lemon pepper seasoning to taste
1) In a large bowl , combine the first four ingredients . Transfer to a greased 13-inch X 9-inch baking pan . Sprinkle with sausage .
2) Shape beef into 1-inch balls ; arrage over top . Pour broth over the casserole . Sprinkle with lemon-pepper . Bake , oncovered at 350* for 1 hour or until meatballs are no longer pink .
Everone will love thia casserole and ask for more .

Pinto Beans & Rice


Prep time : ---15 minutes --- Bake time : --- 30 minutes --- Makes 6 servings
1 ------------------------------large onion , chopped
2 ------------------------------tablespoons vegetable oil
3/4 ---------------------------cup ketchup
2 to 4 ------------------------tablespoons brown sugar
1 ------------------------------teaspoon prepared mustard
1 ------------------------------teaspoon Liquid Smoke (optional)
1 ------------------------------teaspoon salt
1/4 ---------------------------teaspoon pepper
3 -----------------------------cups cooked long grain rice
2 -----------------------------cans (15 ounces each ) pinto beans , rinsed and drained
1) In a large skillet , saute onion in oil until tendee . Remove from heat ; stir in ketchup , brown sugar , mustard , Liquid Smoke if desired , salt and pepper . Stir in beans and rice .
2) Transfer to a greased 1 -1/2 quart baking dish . Bake uncovered at 350* for 30 to 35 minutes or until heated through .
Getting ready for the fall & winter .For busy cooks everywhere .

Vegetarian Taco Twist Soup


Prep / Total time : --20 minutes --- Makes 6 servings
1 -----------------------medium onion , chopped
2 ----------------------garlic cloves , minced
2 ----------------------teaspoons olive oil
3 ----------------------cups vegetable beef broth or reduced-sodium beef broth
1 ----------------------can (15 ounces) black beans , rinsed and drained
1 ----------------------can (14 -1/2 ounces) diced tomatoes
1 -1/2 ----------------cups picante sauce
1 ----------------------cup uncooked spiral pasta
1 ----------------------small can green pepper , chopped
2 ---------------------teaspoons chili powder
1 ---------------------teaspoon ground cumin
1/2 ------------------cup shredded reduced-fat cheddar cheesed
3 ---------------------tablespoons reduced-fat sour cream .
In a large saucepan , saute onion and garlic in oil until tender . Add the broth , beans , tomatoes , picante sauce , pasta , green pepper and seasonings . Bring to a boil , stirring frequently . Reduce heat ; cover and simmer for 10 to 12 minutes or until pasta is tender , stirring occasionally . Serve with cheese and sour cream .

Chipotle Mango Sauce

Prep time : --- 10 minutes --- Cook time : --- 45 minutes ---Serves 8

1 --------------pound mangos , seededd , skinned and chopped

2 -------------chipotle peppers in adobo sauce

1 -------------cup orange marmalade

1/2 ----------cup light brown sugar

2 -------------teaspoons salt

1/2 ----------cup water

Place mangos and chiotles in a blender ; puree . In a pot , add mango puree and remaining ingredients ; bring to a boil . Reduce heat to a simmer and let simmer for 30 minutes . Cool and store in refrigerator .

Can be served over pork chops of grilled meats .


Thursday, September 13, 2012

Sausage Calzones


Makes 6 servings
1 -------------------package active dry yeast
1/2 ---------------cup warm water (110* to 115*)
3/4 ---------------cup warm milk (110* to 115*)
2 ------------------tablespoons plus 2 teaspoons olive oil , divided
1 -1/2 ------------ teaspoon salt
1 ------------------teaspoon sugar
3 to 3 -1/4 ------cups all-purpose flour
1 ------------------pound bulk Italian sausage
1 ------------------package (10 ounce) frozen chopped spinach , thawed and squeezed dry
1 ------------------carton (15 ounce) ricotta cheese
1/2 ---------------cup Parmesan cheese
1 ------------------tablespoon parsley
1/8 ---------------teaspoon pepper
2 ------------------tablespoons garlic salt
1 -1/2 ------------cups pizza sauce , warmed
1) In a large bowl , dissolve yeast in water . Add milk , 2 tablespoons oil , salt , sugar and 2 cups flour , beat until smooth . Stir in enough remaining flour to form a soft dough .
2) Turn onto a floured surface ; knead until smooth and elestic , about 6 to 8 minutes . Place in a greased bowl ; turn once to grease top . Cover and let rise in a warm place until doubled , about 1 hour .
3) Meanwhile , in a large skillet , cook sausage over medium heat until no longer pink ; drain . Add the spinach , cheese , parsley and pepper ; mix well .
4) Punch dough down ; divide into 6 pieces . On a floured surfaace , roll each piece into an 8-inch circle . Top each with 2/3 cup filling . Fold dough over filling ; pinch to seal .
5) Place on greased baking sheets sprinkled with cornmeal . Brush tops lightly with remaining oil ; sprinkle with garlic salt . Bake at 400* for 20 to 25 minutes or until golden brown . Serve with pizza sauce .
Italian sausage combined with ricotta cheese , Parmesan and spinach makes these calzones unforgettable .

Rustic Pear Tart


Makes 10 servings
1 -1/3 ----------------cups all-purpose flour
3 ----------------------tablespoons sugar
1/4 -------------------teaspoon salt
7 ----------------------tablespoons cold butter , cubed
2 to 3 ----------------tablespoons cold water
FILLING :
3/4 -------------------cup sugar
1/4 -------------------cup slivered almonds , toasted
1/4 -------------------cup all-purpose flour
1 -1/2 --------------- teaspoons dried grated lemon peel
1/2 to 3/4 teaspoon ground sinnamon
4 ----------------------medium ripe pears , peeled and sliced
1 -----------------------tablespoon butter
TOPPING :
1 -----------------------egg white
1 -----------------------teaspoon water
1------------------------tablespoon coarse sugar
GLAZE (OPTIONAL):
!/4 ---------------------cup confectioners' sugar
1 -1/2 -----------------teaspoons milk
1/4 -------------------- teaspoon vanilla extract
1/4 --------------------cup slivered almonds , toasted
1) In a small bowl , combine the flour , sugar and salt ; cut in butter until crumbly . Gradually add water , tossing with a folk until dough forms a ball . Roll out to a 14-inch circle . Tranfer pastry to a 14-inch pizza pan .
2) In a large bowl , combine the sugar , almonds , flour , lemon peel and cinnamon . Add pears ; toss to coat . Spoon over the pastry to within 2 inches of edges ; dot with butter . Fold edges of pastry over pears .
3) For TOPPING :Beat egg white and water . Brush over pastry ; sprinkle with coarse sugar . Bake at 375* for 45 to 50 minutes or until brown .
4 For GLAZE : Combine the confectioners' sugar , milk and vanilla . Pour over warm tart . Sprinkle with almonds . Cool on a wire rack . Store in the refrigerator .
Tender pastry ankes a "pouch" for a cinnamony pear filling . For even more flavor , top the tart with a powdered sugar glaze and toasted slivered almonds .

Marinated Lamb Chops


Prep time : 20 minutes -- Cook time : -- 12 to 14 minutes -- Makes 4 servings
3 -------------------------tablespoons vegetables oil
1 -------------------------teaspoon grated lemon zest
3 -------------------------tablespoons lemon juice
2 -------------------------cloves garlice , minced
1 -------------------------teaspoon dried thyme , crumbled
1 -------------------------teaspoon dried rosemary , crumbled
1/2 ----------------------teaspoon salt
1/4 ----------------------teaspoon black pepper
4 ------------------------lamb chops 3/4-inch thick (about 1 -1/2 pounds), trimmed of excess fat
1 ------------------------lemon , cut into 8 wedges
1 ) In a large self-sealing bag , mix together oil , lemon zest , juice , garlic , rosemary , thyme , salt and pepper.
2) Add chops , seal , turn to coat well and refrigerate at least 4 hours or overnight .
3) Preheat the grill . Pat chops dry and place about 5 to 8 inches from moderately high heat . Grill , turning and basting every 3 minutes with remaining marinade , 12 to 14 minutes . Garnish with lemon wedges .

Tuscan Vegetable Soup


Prep time : ---35 minutes --Cooking time : --45 minutes --Makes 6 servings
1 -----------------tablespoob olive oil
4 ----------------ounces thick-sliced bacon , cut into 1/2-inch dice
1 ----------------large onion , diced
5 -----------------cloves garlic , minced
2 -----------------large carrots , peeled , halved lengthwise and thinly slice
1 -----------------can (20 ounces) tomatoes , drained and chopped
5 -----------------cups Vegetable Broth or reduced-sodium canned broth
1 -----------------pound new potatoes , peeled and cut into 1/2-inch dice
2 -1/2 -----------cups drained , cooked , dried cannellini beans or one 19-ounce can cannellini beans , drained and rinsed
1/2 --------------teaspoon salt
1/2 --------------teaspoon dried sage , crumbled
1/2 --------------teaspoon dried thyme , crumbled
4 ----------------cups shredded cabbage
4 ----------------cups tightly packed trimmed , rinse and torn spinach
3 ----------------slices Italian bread , toasted and torned into 1-inch chunks
1) In a 5-quart Dutch over over moderate heat , heat oil 1 minute . Add bacon and cook , stirring frequently , until lightly crisp --4 to 6 minutes . Remove all but 2 tablespoons of beacon dripping from the pan , add onion and garlic and cook , stirring occasionally until solf -- about 5 minutes . Add carrots and cook , stirring frequently , until solf -- about 5 minutes .
2) Add tomatoes , broth , potatoes , beans , salt , sage and thyme and bring to a boil over high heat . Reduce the heat to moderately low heat and simmer until the potatoes are firm-tender -- about 12 to 15 minutes .
3) Add cabbage , cover and cook until tender -- 12 minutes . Add spinach and bread and cook , uncovered until spinach wilts -- about 1 minute longer .
Tucsan Vegetable Soup is traditionally served with crusty bread .

Wednesday, September 12, 2012

Take 10


1----------Organize your cooking tools and kitchen cabinets so you don't spend precious minutes hunting for that final ingredients .



2---------- Create (or download) a meal plan for a weeks worth of dinners , then buils a shopping list .

3----------Scan the grocery store ads for meat on sale , then create a couple of main dishes with what you buy .


4 ---------Buy family sized packages of meat and divide into meal-size portions before freezing .

5----------Think twins ; Cook two of an item , like a chicken . Serve one the day you cook it , and remove the meat from the other one for meals later in the week .

6) -------- Stock up on frozen and canned vegetables , beans and peas and stables like spaghetti .


7 ---------Start with a salad while the main dish finishes cooking . Get your family to help prepare the salad and set the table .


8---------Keep it simple . Broil meat or fish , warm frozen or canned vegetables and add some bread for a complete but speedy meal .

9 --------Dust off that slow cooker or crock pot . Simmer meat all day or make a stew . Add rice and vegetables to round out the meal .


10 ------ Make your microwave work for you . You can cook most vegetables in the microwave .
Check your owners manual for cooking times and techniques .
Does the school night rush leave you reaching for your keys to head to a fast food drive-through ? A little planning can help you avoid those fat-and-sodium-laden meals . Follow these tips to get a healthier meal on the table with a minimum of fuss.
Keep a watch out more helpful tips on the way .

Tuesday, September 11, 2012

Tiramisu


Makes 12 servings
1/2 ----------------------------cup strong brewed coffee
2 ------------------------------tablespoons coffee liqueur
2 ------------------------------packages (8 ounces each) cream cheese , softened
2/3 ---------------------------cup sugar
2 ------------------------------cups (16 ounces) sour cream
1/4 --------------------------- cup 2% milk
1/2 ---------------------------teaspoon vanilla extract
2 -----------------------------packages (3 ounces each) ladyfingers , split
1 -------------------------------tablespoon baking cocoa
1) In a small bowl , combine coffee and liquuuuuueur ; set aside .
2) In a large bowl , beat cream cheese and sugar until smooth . Beat in the sour cream , milk and vanilla until blended .
3) Layer one package of ladyfingers in an ungreased 11-inch x 7-inch dish ; brush with half of coffee mixture . Top with half of cream cheese mixture . Repeat layers (dish will be full) .
4) Cover and refrigerate for 8 hours or overnight . Just before serving , place a cookie on top of the dessert , if desired and sprinkle with cocoa .
A fix-ahead dessert is just what a speedy meal needs . This Italian delight is the perfect way to cap it off .

Kielbasa Cabbage Soup


Prep : ---30 minutes --- Cook : --- 1 -1/4 hours --- Make 8 to 10 servings (about 2 -1/2 quarts)
1 ------------------small head cabbage , coarsely chopped
1 ------------------medium onion , chopped
4 to 6 ------------garlic cloves , minced
2 ------------------tablespoons olive oil
4 ------------------cups water
3 ------------------tablespoons cider vinegar
1 to 2 -------------tablespoons brown sugar
1 -------------------pound smoked kielbasa or polish sausage , halved , cut into 1/2-inch pieces
4 ------------------medium potatoes , peeled and cubed
3 -----------------large carrots , chopped
1 -----------------teaspoon caraway seeds
1/2 ----------------teaspoon pepper
1) In a Dutch oven or soup kettle , saute the cabbage , onion and garlic in oil for 5 minutes or until tender .
2) Combine the water , vinegar and brown sugar ; add to cabbage mixture . Stir in remaining ingredients . Bring to a boil . Reduce heat ; cover and simmer for 60 to 70 minutes or until vegetables are tender .
Cabbage is plentiful year round . During the winter you can keep this hearty soup simmering on the stovetop all day .

Taco Casserole


Prep : 25 minutes ---Bake : 15 minutes --- Makes 4 servings
1--------------------------pound ground beef
1/4 ----------------------cup chopped onion
1/4 ----------------------cup chopped green pepper
1 -------------------------evelope taco seasoning
1/2 ----------------------cup water
1 -------------------------cup crushed tortilla chips
1 -------------------------can (16 ounces) refried beans
1 -------------------------cup (4 ounces0 shredded cheddar cheese
TOPPING : Chopped lettuce and tomatoes , sliced ripe olives , sour cream and picante sauce
1) In a large skittet , cook beef , onion and green pepper over medium heat until meat is no longer pink ; drain . Stir in taco seasoning and water . Cook and stir for 3 minutes or until thickened ; set aside .
2) Place chips in a greased 8-inch square baking dish . In a small bowl , stir refried beans ; spread over chips . Top with beef mixture and cheese .
3) Bake , unncovered at 375* for 15 to 20 minutes or until heated . Top with lettuce , tomatooes and olives . Serve with sour cream and picante sauce .
This casserole , which tastes like a taco salad will be a favoriye at your houxe , it's a breeze to prepare .

Monday, September 10, 2012

Turkey 'n' Stuffing Pie


Prep Time : 30 minutes ---Bake time : --- 25 minutes ---Make 4 to 6 serving
1 ----------------------------egg lightly beaten
1 ----------------------------cup chicken broth
1/3 -------------------------cup buttered , melted
5 ----------------------------cups seasoned stuffing , cubed
FILLING :
1 ----------------------------can (4 ounces) mushroom stems and pieces , drained
1/2 -------------------------cup chopped onion
1 ----------------------------tablespoon butter
1 ----------------------------tablespoon all-purpose flour
3 ---------------------------cups cubed turkey
1 ----------------------------cup frozen peas
1 ----------------------------tablespoon minced fresh parsley
1 ----------------------------tablespoon Worcestershire sauce
1/2 -------------------------teaspoon dried thyme
1 ----------------------------jar (12 ounces) turkey gravy
5 slices process American cheese , cut into strips
1) In large bowl , combine the egg , broth and butter . Stir in stuffing . Pat onto the bottom and up the sides of a greased 9-inch pie plate ; set aside .
2) FILLING: In a large skillet , saute mushrooms and onion in butter until tender . Sprinkle with flour until well blended . Stir in the turkey , peas , parsley , Worcestershire sauce and thyme . Stir in gravy . Bring to a boil ; cook and stir for 2 minutes .
3) Spoon onto crust . Bake at 375* for 20 minutes . Arrange cheese strips in a lattice pattern over filling . Bake 5 - 10 minutes longer or until cheese is melted .
Serve with a salad , butter pickles and a glass red wine (your choice) Welch's grape juice for the kids .

Baked Beef Stew


Prep time : 25 minutes --- Bake : 1 -1/2 hours ---Makes 6 to 8 servings
1 -----------------------can (14 -1/2 ounces) diced tomatoes , undrained
3/4 --------------------cup water
1/4 --------------------cup red wine or beef broth
3 -----------------------tablespoons quick-cooking tapioca
2 -----------------------teaspoons sugar
1 -1/2 -----------------teaspooms seasoned salt
1 -----------------------teaspoon browning sauce , (optional)
1/2 --------------------teaspoon dried marjoram
1/2 --------------------teaspoon pepper
2 -----------------------pounds lean stew meat , cut into 2-inch cubes
5 -----------------------small red potatoes , quartered
4 -----------------------medium carrots , cut into 1-inch chunks
2 -----------------------celery ribs , cut into 3/4-inch chunks
1 -----------------------medium onion , cut into chunks
1/2 --------------------cup soft bread crumbs
1 -----------------------cup frozen peas , thawed
1) In a large bowl , combine the tomatoes , water , wine or broth , tapioca , suger , seasoned salt , browning sauce if desired , marjoram and pepper . Let stand for 15 minutes . Add the meat , potatoes , carrots , onions , celery , onion and bread crumbs .
2) Pour into a greased 13-inch x 9-inch x 2-inch baking dish . Cover and bake at 375* for 1 -1/4 hours . Uncover , stir in peas . Bake 15 -20 minutes longer or until meat and vegetables is tender .
So good on a chilly day .

Saturday, September 8, 2012

Country Cassoulet


Prep time : 65 minutes + standing --- Bake 1 -1/2 hours --- Makes 4 servimg
#/4 ------------------pound dry navy beans
3 ---------------------cups water
1 ---------------------bay leaf
1 ---------------------teaspoon salt
1 ---------------------can(14 -1/2 ounces) chicken broth
1/4 ------------------pound bacon , diced
4 --------------------chicken legs or thighs
2 --------------------carrots , quartered
2 --------------------medium onions , quartered
2 --------------------medium onions , quartered
1/4 ----------------- cup coarsely chopped celery with leaves
1 --------------------cup canned diced tomatoes
2-------------------- garlic cloves . crushed
1/2 -----------------teaspoon dried marjoram leaves
1/2 -----------------teaspoon ground sage
1 --------------------teaspoon whole cloves
1/2------------------ pound smoked sausage , cut into 2-inch pieces
--------------------Chopped fresh parsley
1) Sort beans and rinse with cold water . In a Dutch oven or soup kettle , combine the beans , water , bay leaf , salt and pepper . Bring to a boil ; boil uncovered for 2 minutes . Remove from heat ; cover and let stand for 1 to four hours or until beans are softened . Do not drain .
2) Stir in chicken broth ; bring to a boil . Reduce heat ; cover and simmer for 1 hour . Meanwhile , in a small skilletr , cook bacon over medium heat until crisp . Using a slotted spoon , remove to paper towels . Drain ; reserve 2 tablespoons drippings . In the same skillet , brown the chicken in reserved drippings on all sides ; drain and set aside .
3) In a 3-quart casserole , combine the beans with cooking liquid , bacon , carrots , onions , celery , tomatoes , garlic , marforam and sage . Place whole cloves on a double thickness of cheesecloth ; bring up corners of the cloth and tie with a string to form a bag . Add to the casserole ; top with chicken .
4) Cover and bake at 350* for 1 hour . Uncover , add sausage . Bake 30 to 35 minutes longer or until beans are tender . Discard bay leaf and spice bag . garnish with parsley .

Beef Veggie Casserole


Prep / Total time : --- 25 minutes --- Makes 5 servings
1 ------------------------evelope mushroom gravy mix
3/4 ---------------------cup water
2 ------------------------cups cubed cooked beef
2 ------------------------cups frozen mixed vegetables
2 ------------------------medium potatoes , peeled , cubed and cooked
1 ------------------------tube (12 ounces) refrigerated buttermilk biscuits , separated into 10 biscuits
1) In a large sauce pan , combine the gravy mix and water until smooth . Bring to a boil ; cook and stir 1 minute or until thickened . Stir in beef , vegetables and potatoes ; heat through .
2) Transfer to a greased 8-inch square baking dish . Top with the biscuits . Bake , uncovered , at 400* for 12 to 16 minutes or until bubbly and biscuits are golden browqn .
Leftover roast beef and refrigerated biscuits make this satisfying stew a breeze to fix .

Friday, September 7, 2012

One Dish Meals Comfort Foods On The Way



Savory Casseroles ---Tasty dinnertime bakes , breakfast creations and saucy sides . All of these enticing recipes are perfect for family dinners or potlucks .
Slow Cooker Classics --- Discover the magic of slow cooked dishes from appetizers , soups, entrees , sides and desserts . With a little prep , these fuss free meals cooked while you're at work or play .

Simmering soups -- dish up savory soups , hearty chili , cream soups and cozy chowders . For lighter fare , try the luscious chilled and fruity soups . Some recipes slowly simmer for hours and others are ready in just minutes .
You'll cook each meal with confidence ,I will enclude meatless recipes for vegetarians , a little of every thing for everyone .
The recipes are heart healthy . Thanks aunt Nee , Nita

Cordon Bleu Casserole


Prep time : --- 25 min .---Bake :--- 25 min. --- Makes 6 serving
2------------------cups cubed fully cooked ham
4 -----------------cups cubed cooked turkey
1 -----------------cup (4 ounces ) shredded Swiss cheese
1------------------large onion , chopped
1/3 ---------------cup butter , cubed
1/3 ---------------cup all-purpose flour
1/8 --------------teaspoon ground mustard
1/8 --------------teaspoon ground nutmeg
1 -3/4 ----------cups milk
TOPPING :
1 -1/2 -----------cups soft bread crumbs
1/2 --------------cup shredded Swiss cheese
1/4 --------------cup butter , melted
1) In a large non-stick skillet , saute ham for 4 to 5 minutes or until browned ; drain and pat dry . Meanwhile , in a grteased 2-quart baking dish , layer the turkey cheese and ham ; set aside .
2) In a large saucepan , saute the onion in butter until tender . Stir in flour , mustard and nutmeg until blended . Gradually stir in milk . bring to a boil ; cook and stir 2 minutes or until thickened . Pour over ham .
3) Combine topping ingredients ; sprinkle over the top . Bake uncovered , at 350* for 25 to 30 minutes or until golden brown and bubbly.

Thursday, September 6, 2012

Tuna in the Straw Casserole


Prep total time : 30 minutes ----Makes 4 servings
1 ------------------------can (10-3/4 ounces) condensed cream of mushroom soup , undiluted
1 ------------------------can (5 ounces) evaporated milk
1 ------------------------can (6 ounces) tuna , drained and flaked
1 ------------------------can (4 ounces) mushroom stems and pieces , drained
1 ------------------------cup frozen mixed vegetables , thawed
2 ------------------------cups potatro sticks , divided
1) In a large bowl , combine the soup and milk until blended . Stir in the tuna , mushrooms , vegetables and 1 -1/2 cups potato sticks .
2) Transfer to a greased 1 1/2 quart baking disn . Bake , uncovered , at 375*F for 20 minutes . Sprinkle with the remaining potatoes . Bake 5 - 10 minutes longer or until bubbly and potatoes are crisp .
Shoestring potatoes give this main dish great flavor and crunch . It will become one of your favorites .

Irish Pie


Prep time : 15 minutes ---Bake time : 65 minutes +standing time -- Make 6-8 servings
3 -----------------------------cups cooked chicken
2 -----------------------------cups (8 ounces) shredded Monterey jack cheese
1 ------------------------------teaspoon garlic salt
2 ------------------------------cups seasoned stuffing croutons
1 ------------------------------pound bluk pork sausage , cooked and drained
2 ------------------------------cups peeled cooked diced potatoes
2 ------------------------------cups (8 ounces) shredded cheddar cheese
3 ------------------------------eggs
1 -1/2 ------------------------cups milk
1) In a greased 3-quart baking dish , layer the first seven ingredients in the order given . Beat eggs and milk ; pour over the cheese .
2) Cover and bake at 325*F for 55 minutes . Uncover and bake 10 minutes longer . Let stand for 10 minutes before serving .
Cooks of all ages , the weather is getting cooler so look for more hearty dishes to warm the body with amazing tastes .
Nee

Rosemary-Anjou Pear Cake


Prep Time : ---20 minutes ---Start to finish : 1 hour 40 minutes ---Serves 12
4 ------------------large unpeeled red Anjou pears , thinly sliced (3 -1/2 cups)
1 -1/2 ------------cups sugar
4 ------------------teaspoons coarsely chopped fresh rosemary leaves
2 ------------------eggs
1 ------------------cup olive oil
2 ------------------tablespoons orange-flavored liqueur
1 -1/2 ------------cups Gold Medal all-purpose flour
3/4 ---------------cup stone-ground yellow cornmeal
1/2 ----------------teaspoon salt
1) Heat oven to 350*F . Wrap outside bottom and side of 9-inch springform pan with heavy duty foil to prevent leaking . Spray inside bottom and side of pan with cooking spray . In large bowl , gently tosss pears , 2 tablespoons of the sugar and the rosemary . Layer pear slices in bottom of pan .
2) In a large bowl , beat eggs and 1 cup plus 6 tablespoons remaining sugar with electric mixer on medium speed 2 minutes or until light and fluffy . Add oil , liqueur and orange peel , beating until blended . On low speed , beat in flour , cornmeal and salt just until blended . Pour batter over pears .
3) Bake 1 hour -10 minutes or until toothpick inserted in center comes out clean . Cool completely in pan on cooling rack about 2 hours . Run knife around edge of pan to loosen cake , place heatproof serving plate upside down on pan . Turn plate and pan over . Carefully remove pan .

Tuesday, September 4, 2012

Lemon Chicken & Vegetables


Prep time :--- 15 minutes --- Cook time: --- 15 minutes --- Makes 8 (1-cup) servings
8 -----------------------Ounces uncooked spaghetti
1 ------------------------pound boneless skinless chicken breasts
1) -----------------------large green bepp pepper , cut in half
1 ------------------------medium yellow squash , cut in half lengthwise
1/2 ---------------------cup finely chopped parsley
1/3 ---------------------cup dry white wine
2 ------------------------tablespoons fresh lemon juice
2 ------------------------tablespoons olive oil
3 ------------------------cloves garlic , minced
2 ------------------------teaspoons finely grated lemon peel
1/4 ----------------------teaspoon salt
1/4 ----------------------teaspoon black pepper
1) Cook pasta according to package directions , omitting salt . Drain ; set aside .
2) To prevent sticking , spray grid with nonstick cooking spray on gris . Prepare coals for grilling . (you can use a gas grill ) Place chicken , peppers and squash on grill 5 to 6 inches from medium-hot coals / Grill 10 minutes or until chicken is no longer pink in crnter and vegetables are soft to the touch . Remove from Grill . Cool slightly ; cut into 1/2-inch pieces .
3) Combine parsley , wine , lemon juice , oil , garlic , lemon peel , salt and pepper in medium bowl . Toss cooked chicken and vegetables with 1/3 cup sauce . Toss pasta with remaining sauce . Place chicken and vegetables over pasta ; serve .
It's almost time for soups , casseroles , stews and some downhome beans , peas and greens cooked from different parts of the United States .

Monday, September 3, 2012

Sweet Potato Coffee Cake with Caramel Glaze


Hands on time : 30 minutes total time : 3 hours (incl. glaze) Make 10 to 12 serving
2 ------------------(1/4-ounce) envelopes active dry yeast
1/2 ----------------cup warm water (105* to 115*)
1--------------------teaspoon granulated sugar
5 -1/2 ------------cups bread flour , divided
1 -1/2 ------------teaspoon salt
1 -------------------teaspoon baking soda
1 -------------------cup cooked mashed sweet potato
1 -------------------large egg , lightly beaten
1 -------------------cup buttermilk
1/3 ----------------cup granulated sugar
1/4 ----------------cup butter , melted
1 -------------------tablespoon orange zest
2/3 ---------------cup gradulated sugar
1/3 ----------------cup firmly packed brown sugar
1 -------------------tablespoon ground cinnamon
1/4 ----------------cup butter , melted
1) Stir together first 3 ingredients in a 1-cup glass measuring cup ; let stand 5 minutes .
2) Stir together 4 -1/2 cups bread flour , salt and baking soda .
3) Beat yeast mixture and 1/2 cup bread four at medium speed with a heavy-duty electric stand mixer until well blended . Gradually add sweet potato , next 5 ingredients and flour mixture , beating until well blended .
4) Tough out onto a well floured surface , and knead until smooth and elestic 9About 4 to 5 minutes) , gradually adding remaining 1/2 cup bread flour . Place dough in a lightly greased large bowl , turning to greased top . Cover and let rise in a warm place (85*) , free from drafts . 1 to 1 -1/2 hours or until double in bulk .
5) Stir together 2/3 cup gradulated sugar and next 2 ingredients . Punch dough down ; turn out onto a well floured surface . Divide dough in half . Roll 1 portion into a 16x12-inch rectangle . Brush with half of the 1/4 cup melted butter . Sprinkle with half of sugar mixture . Cut dough lengthwise into 6 (2-inch-wide) strips using a pizza cutter or knife .
6) Loosely coil 1 strip and place in center of a lightly greased 10-inch round pan . Loosely coil remaining dough strips , 1 at a time around center strip , attaching each to the end of the previous strip to make a single layer spiral .(Sugar sides of dough strips should face center of spiral) Repeat with remaining dough half , butter and sugar mixture .
7) Cover and let rise in a warm place (85*) free from drafts or until double in size .
8) Preheat oven to 350* . Bake 30 minutes or until lightly browned and done . Cool in pans on a wire rack 10 minutes . Remove from pans to serving plates . Prepare Caramel Glaze and brush over swirls .
CARAMEL GLAZE :
Prep time :---15 minutes --- Total time : ---15 minutes ---Makes about 1 -1/2 cups
1 ---------------cup firmly packed brown sugar
1/2 ------------cup butter
1/4 ------------cup evaporated milk
1 ---------------cup powdered sugar , sifted
1----------------teaspoon vanilla extract
Bring first 3 ingredients to a boil over medium heat , whisking contantly . Boil , whisking constantly 1 minute . Remove from heat ; whish in powdered sugar and vanilla until smooth . Stir gently 3 to 5 minutes or until mixture begins to cool and thicken . Use immediately over coffee cake .

Prosciutto Chicken in Wine Sauce


Makes 6 serving
1 ------------------------broiler/fryer chicken (3 pounds) cut up and skin removed
1/2 ---------------------teaspoon salt
1/4 ---------------------teaspoon pepper
1 ------------------------tablespoon olive oil
1 ------------------------tablespoon butter
1 ------------------------cup white wine or reduced-sodium chicken broth
4 ----------------------- thin slices prosciutto or deli ham , chopped
1 -----------------------shallot , chopped
1 -------------------------tablespoon fresh sage or 1 teaspoon dried sage leaves
1 ------------------------ garlic clove , minced
1) Sprinkle chicken with salt and pepper in a large nonstick skillet coated with cooking spray , brown chicken on all sides in oil and butter .
2) Add the remaining ingredients , stirring to lossen browned bits . Bring to a boil . Reduce heat ; cover and simmer for 20 to 25 minutes or until chicken lucies run clear . Remove chicken and keep warm . Bring sauce to a boil ; cook for 10 to 12 minutes or until liquid is reduced to 3/4 cup .
Serve with chicken .

Pork Parmigiana


1 -1/3 --------------------cups uncooked spiral pasta
2 --------------------------cups meatless spaghetti sauce
1 --------------------------pork tenderloin ( 1 to 2 pounds)
1/4 -----------------------cup egg substitute
1/3 -----------------------cup seasoned bread crumbs
3 --------------------------tablespoons grated Parmesan cheese , divided
1/4 -----------------------cup shredded part-skim mozzarella cheese
1) Cook pasta according to package directions . Place spaghetti sauce in a small saucepan ; cook over low heat until heated through , stirring occasionally .
2) Meanwhile , cut tenderloin into 8 slices , flatten to 1/4 thickens . Place egg substitute in a shallow bowl , combine bread crumbs and 1 tablespoon Parmesan cheese . Dip pork slices in egg sucstitute , then roll in crumb mixture .
3) Place on a baking sheet coated with cooking spray . Bake at 424*F for 5 to 6 minutes on each side or until meat is tender . Drain pasta ; serve with spahhetti sauce and pork . Sprinkle with mozzarella cheese and remaing Parmesan cheese .
This recipe brings home the flavors of Italy with this tantalizing Parmiginana . Baked in minutes , the crispy yet moist pork tenderloin makes an easy dinner that your family will request .

Sunday, September 2, 2012

Brew Pub Pork Chops

Introducing the man's man of grilled meats. This hearty beer-marinated chop with mustard-garlic rub is sizzling with big flavor.

prep: ...10 min ...total: ...1 hr 22 min ...total: ...4 servings

1 ..............................cup beer

1 ..............................cup water

2 ..............................Tbsp. sugar

1 ..............................Tbsp. salt

4 ...............................bone-in pork chops (1-1/2 lb.)

1/4 ............................cup KRAFT Real Mayo Mayonnaise

1 ...............................Tbsp. GREY POUPON Dijon Mustard

1 ...............................clove garlic, minced

1/2 ............................tsp. chopped fresh rosemary

1) MIX

first 4 ingredients until sugar is dissolved; pour over chops in shallow dish. Turn chops over to evenly coat both sides of each chop. Refrigerate 1 hour to marinate.

2) MEANWHILE,

mix remaining ingredients.

3) HEAT

grill to medium-high heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (160ºF), brushing occasionally with mayo mixture.

Kitchen Tips :

Healthy Living

Save 50 calories and 7 grams of fat per serving by preparing with KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise.

Substitute

Prepare using GREY POUPON Savory Honey Mustard.


Saturday, September 1, 2012

Brandy Snap Cannoli


Makes ------about 2 dozen
1/2 ---------------------cup butter , cubed
1/2 ---------------------cup sugar
3 ------------------------tablespoons molasses
1 ------------------------teaspoon ground ginger
1/4 ---------------------teaspoon salt
1 ------------------------cup all-purpose flour
2 ------------------------tablespoons brandy
FILLING :
1 - 1/2 ------------------cups ricotta cheese
3 ------------------------tablespoons grated orange peel
3 ------------------------tablespoons sugar , divided
1 -1/2 ------------------cups minature semi-sweet chocolate chips , divided
1 -1/2 ------------------cups heavy whipping cream
1) In a small saucepan , combine the first 5 ingredients . Cook and stir over medium heat until butter is melted . Remove from heat . Stir in flour and brandy ; keep warm .
2) Drop tablespoons of batter onto a parchment paper-lined or well-greased baking sheet ; spread each into a 4-inch circle . Bake at 350* for 5-6 minutes or until edges begin to brown . Cool for about 1 minute or just until cookie starts to firm .
3) Working quickly , loosen each cookie and curl around a metal cannoli tube to shape . Remove cookies from tubes ; cool on wire racks .
4) For FILLING : In a large bowl , combine the ricotta , orange peel and 1 teaspoon sugar ; stir in 1/2-cup chocolate chips . In a small bowl , beat cream on medium speed until solf peaks form . Gradually add remaining sugar , beating on high yntil stiff peaks form . Fold into ricotta mixture . Chill until serving .
5) Just before serving , pipe filling into cannoli shells . Dip ends in remaining chocolate chips .
TIP : This recipe combines two classics --- brandy snaps and cannoli . You can assemble and chill them up to an hour before serving .

Pull Apart Garlic Buns


2 -1/2 to 3 --------------cups all-purpose flour
1 --------------------------teaspoon sugar
1 --------------------------package (1/4 ounce) active yeast
1 --------------------------teaspoon salt
1/2 -----------------------cup 2% milk
1/2 -----------------------cup water
2 --------------------------tablespoons shortening
1 --------------------------egg
1 --------------------------teaspoon paprika
1/2 -----------------------teaspoon garlic powder
1/4 -----------------------cup butter , melted
1 --------------------------tablespoon sesame seeds
1) In a large bowl , combine 1 -1/2 cups flour , sugar , yeast and salt . In a saucepan , heat the milk , water and shortening to 120* -130* . Add to dry ingredients ; beat until moistened . Add egg , beat on medium speed for 3 minutes . Stir in enough remaining flour to form a solf dough .
2) Turn onto a floured surface ; knead until smooth and elastic , about 6-8 minutes . Do not let rise . Divide into 12 pieces . Shape each into a bun . Combine paprika and garlic powder . Dip each bun in melted butter , then paprika mixture .
3) Place 6 buns in a greased 9x5-inch loaf pan ; sprinkle with half of the sesame seeds . Top with remaining buns and sesame seeds . Cover and let rise in a warm place until doubled , about 45 minutes .
4) Bake at 375* for 30 - 35 minutes or until golden brown . Remove from pan to a wire rack to cool .
Makes 1 loaf of 12 buns and they are easy to pull apart .

Homemade Pizza


Make 2 Pizzas ... (6 servings)
1 ---------------------package (1/4 ounce) active dry yeast
1 ---------------------teaspoon suger
1 -1/4 --------------cups warm water
1/4 ------------------cup canola oil
3 -1/2 --------------cups all purpose fflour
1/2 ------------------pound ground beef
1 ---------------------small onion , chopped
1 ---------------------can (15-ounces) tomato sauce
3 --------------------teaspoons dried oregano
1 --------------------- teaspoon dried basil
1 ---------------------medium green pepper , diced
2 --------------------- cups (8 ounces0 shredded part-skim mozzarella cheese
1) In a large bowl , dissolve yeast and sugar in water ; let stand for 5 minutes . Add oil and salt . Stir in flour , 1 cup at a time , until a solf dough forms .
2) Turn onto floured surfaced ; knead untol smooth and elastic , about 2-3 minutes . Place in a greased bowl , turning oncce to grease top . Cover and let rise in a warm place until doubled , about 45 minutes . Meanwhile , cook beef and onion over medium heat until no longer pink , drain .
3) Punch down dough , divide in half . Press each half into a greased 12-inch pizza pan . Combine the tomato sauce , oregano and bbasil ; spread over each crust . Top with beef mixture , green pepper and cheese .
4) Bake at 400*F for 25 to 35 minutes or until crust is lightly browned .
This recipe ia a hearty , zesty main dish with a crisp , golden crust . Feel free to use whatever topping your family enjoys ... you can't miss .