Ham & Black Beans

Makes 6 servings

1                     tablespoon vegetable oil
1                     large onion , chopped (1 cup)
1/2                  cup chopped red or green bell pepper
2                     cans (15 ounces each) Progresso black beans , un-drained
2                   cups cubed fully cooked ham
2                   teaspoons chili powder
1-1/2            cups bisquick mix
1/3               cup cornmeal
2/3               cup milk
1/2 cup shredded Cheddar cheese (2 ounces)

1.              Heat oil in 4-quart Dutch oven over medium heat . Cook onion and bell pepper in oil , stirring occasionally until tender . Stir in beans , ham and 1 teaspoon of chili powder . Heat to boiling ; reduce heat to low .

2 .            Stir Bisquick mix , cornmeal , milk and remaining 1 teaspoon chili powder in remaining bowl until soft dough forms . Drop by spoonful   onto simmering   bean mixture .

3 .          Cook uncovered 10 minutes . Cover and cook 10 minutes longer . Sprinkle with cheese . Cover and cook 2 minutes longer or until cheese is melted .

Tips :
Pinto beans or a combination of black beans and pinto beans will give a slightly different twist to this dish .

Happy Thanksgiving from my Family to Yours'

Have a Happy and safe Thanksgiving

Chiles Fellenos Egg Souffle -----Brunch or Anytime

Prep / Total time : 1 hour 10 minutes Serves 6

The holiday season is upon us , a lot of us will have guests and they will not get up at the same time , heres a brunch recipe you can't miss with , I use it every Thanksgiving and Christmas and you can make it ahead . Try it , you will like it , I have no idea how long I had this recipe from a clipping from a book in the doctor's office , you know it's good , from Betty Crocker .

2              cans (4 ounces each) Old El Paso whole green chiles , drained
4              ounces Monterey Jack cheese , cut into 3x1/2x2-1/2-inch strips
1              jar (2 ounces) diced pimientos , drained
4             eggs , separated
1-1/2      cups milk
1/2          cup all-purpose flour
1/4                  teaspoon salt
Cilantro sprigs if desired
2             cups Old El Paso Thick 'n Chunky salsa

1.        Heat oven to 350*F . Spray 11x7-inch (2-quart) glass baking dish with cooking spray . Stuff chiles with cheese strips ; arrange in baking dish . Sprinkle with pimientos.
2.        In medium bowl , beat egg yolks and milk with wire whisk until well blended . Stir in flour and salt until smooth .
3 .      In a large bowl , beat egg whites with electric mixture on high speed until stiff peaks form. Gently fold egg yolk mixture into beaten egg whites until no traces of white remain . Spoon mixture evenly over stuffed chiles .
4 .       Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown . Garnish each serving with cilantro sprig . Serve immediately with salsa.

TIP :
"CHEE-lehs rreh-YEH-nohs is a Mexican specialty of cheese-stuffed mild green chiles and egg batter that is fried until crisp and the cheese is melted , this version is baked .

Egg whites may stand safely at room temperature for up to 30 minutes . Room temperature whites will beat up fluffier .

Chicken Chili Soup

Prep / Total time : 8 hours 15 minutes

Reynolds slow cooker liners
2-1/2            pounds boneless chicken thighs , cut into 1-inch pieces
1                  large onion , chopped (about 1 cup)
2                  medium stalks of celery , sliced (about 1 cup)
2                  medium carrots , chopped (about 1 cup)
1                  can (28 ounces) diced tomatoes , un-drained
1                  can black beans , drained and rinsed
1                  cup chicken broth
2                  teaspoons chili powder
1/2               teaspoon salt
1/4              cup buffalo wing sauce
Crumbled blue cheese , if desired

1 .        Place Reynolds slow cooker liner inside a 5 to 6-1/2 slow cooker bowl . Make sure that the liner fits snugly against the bottom and sides of bowl an pull the top of the liner over the rim of the bowl .
2 .        In lined slow cooker , mix all ingredients except buffalo wing sauce and cheese .
3 .        Cover and cook on low setting for 7 to 8 hours .
4 .        Stir in buffalo wing sauce . Serve sprinkled with blue cheese .

TIPS:
** Serve food directly from the lined slow cooker . Once your slow cooker cools , remove the liner and throw away for easy clean-up .

** If you don't have buffalo wing sauce , you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne)

** If you choose not to serve this soup sprinkled with blue cheese , complete this meal with a tossed green salad topped with blue cheese dressing . 

Broccoli & Chicken Mini Cupcakes

 

Prep Time 15 min Total Time 60 min Servings

 

Would you believe I was  going to make  a broccoli casserole  , my girls  said , mama  make broccoli cupcakes  and proceeded to get the muffins pans .

 

Broccoli - Chicken Mixture : 1                tablespoon vegetable oil
1                pound  boneless skinless chicken breasts, cut into bite-size pieces
1               medium onion, chopped (1/2 cup)
1               cup Green Giant  frozen chopped broccoli, thawed and drained
1/2           teaspoon salt
1/4           teaspoon pepper
1              cup shredded Cheddar cheese (4 oz)

Baking Mixture :
 1/2          cup Original Bisquick mix
1/2          cup milk
2             eggs
  1.       Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2.       In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
3.       In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
4.        Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Southern Creole Cornbread Dressing

This is a tasty  recipe  I clipped from our local newspaper for Thanksgiving  last year  , it was donated by Ida Reed  , Lake Charles , La. ,I will use the same  recipe this year , but I will add some  shrimps along with the sausage. I made it  several days ahead  and froze it uncooked, take out  a day ahead  and refrigerate .

2           packages jiffy  corn bread mix
1           pound Jimmy Dean bulk sausage
1           cup chopped celery
1           chopped  onion
1/2        cup  chopped bell pepper
2           sticks butter
1           can whole kernel corn, drained
1           can creamed style corn
1           cup pecans
Fresh Italian parsley , chopped
**Tony's seasoning , garlic powder , poultry seasoning , onion powder  to taste.**
1          cup cranberries  (optional)
Turkey drippings  or chicken broth  to taste .

Make corn bread according  to package directions  ---- cool and crumble ; set aside .
In a large skillet , sauté  sausage  until browned ; add celery  , onion and bell pepper  and simmer  for 5 to 8 minutes  , stirring  often . Add butter  and remaining  ingredients , mixing well . Fold in crumbled corn bread  until blended . If to dry  , add chicken stock  or dripping  to taste . ( if you're stuffing  the turkey , keep it a little dry  --- the turkey will add moisture.) Stuff  turkey  with  dressing , if desired  ; place extra dressing  in a greased  casserole dish  and bake in a 350*F oven for about 45 minutes .

Carrot & Sweet Potato Vichyssoise

Prep Time : 30 minutes     Cooking time : 30 minutes       Chilling time : 2 to 3 hours      Makes 6 servings

3          tablespoons butter  or margarine
2          small leeks  , halved length-wise , , thoroughly washed  and sliced
1/2        teaspoon ground nutmeg
2           medium-size  sweet potatoes , peeled  and cut into 2-inch  chunks
2           medium-size carrots  , peeled  and cut  into 2-inch  chunks
4          cups Rich Chicken Stock  or canned  low-sodium  chicken broth
1-1/2    cups buttermilk
salt  and freshly  ground pepper  to taste (optional)
1          cup heavy cream
2          tablespoons  snipped  chives

1 .    In a medium-size  saucepan , over  moderate  heat , melt butter  . Add leeks  and nutmeg  and saute  , stirring  occasionally  until tender ,  about 5 minutes .
2 .    Add sweet potatoes  , carrots  and stock  and bring  to a boil over  high heat . Reduce  the heat  to low  and simmer  uncovered  until the sweet potatoes  and carrots  are tender  , 15 to 20 minutes . Remove  from  the heat  and cool 10 minutes .
3 .       Working in batches  , puree  the mixture  in a blender   at high  speed  or in a food processor  . Stir  in buttermilk  , salt  and pepper  (optional). If soup seems  too thick . thin  with  a little additional stock or buttermilk .
4 .        Tranfer  to a large  bowl , cover  and refrigerate  2 to 3 hours . When ready to serve  , spoon into serving bowls  . For a fancy  presentation  , paint the surface  with cream , sprinkle  with chives  if desired .

Vegetables Roasted & Marinated

Prep time :  35 minutes    Cooking time : 60 minutes         Makes 6 servings

These vegetables  roasted  and marinated   and hot stuff mushrooms  puffs  combined  with olives  and mozzarella cheese  make  a colorful  antipasto platter . Roasting  vegetables  not only  softens them  but also  intensifies  their flavor and color.

1         pound  small new potatoes  , quartered
3         tablespoons  olive oil
1         tablespoon  chopped fresh  rosemary , crumbled 
1         teaspoon  salt
1         large  sweet green pepper  , cored  , seeded  and cut into strips 1-inch wide
1        medium-size  yellow squash , cut into 1-inch strips
2        small red onions , cut into  slim wedges
8        ounces  button mushrooms , stemed  and wiped clean
2        cloves  garlic minced  .
FOR THE MARINATE:
3         tablespoons  balsamic  vinegar  or fresh lemon juice
1         tablespoon chopped parsley
2         teaspoons chopped fresh thyme  or 1/4 teaspoon  dried  thyme  , crumbled
2         teaspoons Dijon mustard
1         small clove garlic , minced
1         teaspoon  finely grated  lemon zest (optional)
1/2      teaspoon salt
1/4       teaspoon black pepper

1 .    Preheat oven  to 450 *F. In a large  shallow pan , toss potatoess  with oil, rosemary  and salt . Bake uncovered  for 15 minutes .
2 .    Stir in sweet peppers  , zucchini , ellow squash  , onions  , mushrooms  and garlic . Bake  uncovered  , stirring  frequently until vegetables  are lightly browned  and tender  , about 35 to 45 minutes .
3 .      To prepare  the marinade  : In a small bowl , whisk  together  vinegar , oil , parsley , thyme , mustard , garlic  , lemon zest (optional) , salt  and black pepper  until smooth . Pour  marinade  over vegetables  in roasting pan  and stir gently  in roasting pan   and stir grntly  to coat . Cool to room temperature .

Apple-Cheese Bundt Cake

Prep/ Total: 4 hours              Serves  12

Friday , November 14 , 2013 is 'National Bundt Day'  this is one of my family's favorite  and I am linking it to Monthsofediblecreations.blogspot.com hop on over and enjoy all the beautiful cakes .

CREAM CHEESE FILLING :
1                 (8 ounce) package cream cheese , softened
1/4              cup Butter , softened
1/2              cup graulated sugar
1                 large egg
2                 tablespoons all-purpose flour
1                 teaspoon vanilla extract

APPLE CAKE BATTER :
1                cup finely chopped pecans
3                cups all-purpose flour
1                cup granulated sugar
1                cup firmly packed light brown sugar
2                teaspoons ground bcinnamon
1                teasoon salt
1                teaspoon baking soda
1                teaspoon ground nutmeg
1/2             teaspoon ground allspice
3                large eggs , lightly beaten
3/4             cup canola oil
3/4             cup applesauce
1                teaspoon vanilla extract
3                cups peeled and finely chopped Gala apples (about 1-1/2 pounds)

PRALINE FROSTING :
1/2             cup firmly packed light brown sugar
1/4             cup butter
3                tablespoons milk
1                teaspoon vanilla extract
1                cup powdered sugar

1 . PREPARE FILLING :
Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth . Add egg , flour and vanilla ; beat just until blended .

2 . PREPARE BATTER :
Preheat oven to 350* . Bake pecans in a shallow pan 8 to 10 minutes or until toasted and frabrant , stirring halfway through . Stir in eggs and next 3 ingredients , stirring just until dry ingredients are moistened Stir in apples and pecans .

3 . Spoon 2/3 of the apple mixture into a greased and floured 14-cup bundt pan . Spoon Cream Cheese Filling over apple mixture , leaving 1-inch border around edges of pan . Swirl filling through apple mixture using a paring knife . Spoon remaining apple mixture over Cream Cheese Filling .

4 . Bake at 350* for 1 hour or until a long wooden pick inserted in center comes out clean . Cool cake in pan on a wire rack 15 minutes ; remove from pan to wire rack and cool completelyn(about 2 hours).

5 . PREPARE FROSTING:
Bring 1/2 cup brown sugar , 1/4 cup butter and 3 tablespoons milk to a boil in a 2 quart saucepan over medium heat , whisking constantly ; boil 1 minute , whisking constantly . Remove from heat ; stir in vanilla . Gradually whisk in powdered sugar until smooth ; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly . Pour immediately over cooled cake .  

I  bookmarked this recipe from myrecipes .com 2 years ago .

Vegetable Mornay

Prep / Total time 30 minutes      Serves 8

6 to 8             medium carrots , sliced  1/4-inch thick
1/4                 cup water
3                    cups frozen  chopped broccoli
2-1/4             cups  frozen cauliflowerets
2                   jars (4-1/2 ounces each) whole mushrooms , drained
2                   tablespoons  cornstarch
1                   teaspoon salt
1/4                teaspoon pepper
1-1/2             cups milk
1/2                cup butter  , melted , divided
1                   cup (4 ounces) shredded Swiss cheese
2                  tablespoons Parmesan cheese
1/2               cup seasoned croutons

1 .         Place carrots  and water  in a 3-quart microwave-safe dish . Cover and microwave  on high for 2 minutes  . Ad broccoli  and cauliflower . Cook fot 6 to 9 minutes  longer  ot until vegetables  are tender ; drain . Add mushrooms  : cover  and set aside .
2 .         In another microwave -safe dish , combine  the  cornstarch  , salt and pepper . Stir in the milk  and 6 tablespoons  butter until smooth . Cover  and  microwave  on high  for 3 to 5 minutes  or until  thickened  and smooth , stirring  after  every minute . Stir in cheese  until melted .
3 .          Pour over the vegetables . Cover  and cook for  2 to 4 minutes  or until  heated through . Toss croutons  with remaining  butter ; stir into vegetables .

Smart shopping  for frozen vegetables:
When buying bags of frozen  vegetables , examine  the packages  for signs that they've  been tawed  and refrozen . Steer clear  of bagged  vegetables  that are  frozen in blocks  or large chunks . If the packages are transparent , check for crystallization . Both indicate  thawing  and refreezing  , which can diminish quality .

Chicken Lo Mein

Prep / Total time : 40 minutes     Serves  4

This simple  spur-of-the-minute  supper is special enough to serve guests .

4            ounces  angel hair pasta
2            tablespoons  cornstarch
1/4         cup reduced-sodium soy sauce
2            tablespoons rice vinegar
2            tablespoons  hoisin sauce
1            tablespoon minced fresh gingerroot
2            garlic cloves , minced
1            pound  boneless chicken brests , cut into strips
2            tablespoons  canola  oil , divided
2            cups fresh broccoli florets
1            cup julienned carrots
1/4         cup salted  peanuts , finely chopped

1 .       Cook pasta  according to package directions . Meanwhile , in a small bowl  , combine  the cornstarch , soy sauce  , vinegar , hoisin sauce , ginger  and garlic  until smooth ; set aside .
2 .       In a large  skillet or wok , stir-fry chicken  in 1 tablespoon oil  for 5 to 8 minutes  or until no longer pink . Remove  with a slotted spoon . Drain pasta  ans set aside .
3.       Stir-fry broccoli  and carrots  in remaining oil  for 5 to 6 minutes  or until crisp-tender . Stir cornstarch  mixture  and add to the pan . Bring to a boil ; cook and stir  for 2 minutes  or until thickened. Stir in chicken  and pasta ; heat through . Sprinkle with peanuts .        

Sunday Chicken Stew

Prep : 30 Minutes     Cook: 6-1/2 hours 
Makes  6 servings

You will love this recipe  because  you can prepare  the veggies  n Saturday  night , then in the morning  assemble  everything  in the slow cooker  before going  to church .

1/2           cup all-purpose flour
1              teaspoon salt
1/2           teaspoon  white pepper
1              broiler/ fryer  chicken ( about 3 pounds) cut up and skin removed
2             tablespoons canola oil
3             cuts chicken broth
6             large  carrots , cut into 1-inch pieces
2             celery ribs  , cut into 1/2-inch pieces
1             large sweet onion , thinly sliced
1             teaspoon dried rosemary ; crushed
1-1/2       cups  frozen peas
DUMPLINGS :
1             cup  all-purpose  flour
2             teaspoon baking powder
1/2          teaspoon dried rosemary , crushed
1             egg , lightly beaten

1 .     In a large resealable plastic bag , combine  the flour , salt  and pepper ; add chicken  , a few pieces  at a time  and shake to coat . In a large skillet  , brown chicken  in oil ; remove  and keep warm . Gradually  add broth  to the skillet  ; bring to a boil .
2 .      In a 5-quart  slow cooker  , layer the carrots  , celery  and onions ; sprinkle with rosemary . Add the  chicken and hot broth.
3 .      Cover and cook  on low for 6 hours  or until  chicken  juices run clear  , vegetables are tender  and stew is bubbling.
4 .       Remove chicken  ; when cool rnough  to handle , remove meat from the bones  and discard bones . Cut  meat into bite size  pieces  and retuen to slow cooker . Stir in peas .
5 .  FOR THE DUMPLINGS:  In  a small bowl , combine  the flour , baking powder  . salt and rosemary . Combine  the egg  and milk , stir in dry ingredients . Drop by heaping easpoons  into simmering chicken mixture .
6 .        Cover and cook  on high  for 30 minutes  or until a toothpick  inserted  in a dumpling  comes out clean . (do not lift the cover  while simmering).
    STOVETOP SUNDAY CHICKEN STEW:
In a Dutch oven , brown chicken , then add broth  to the pan . Return chicken  to pan with rosemary . Cover and simmer  for 1 hour . Add carrots  , celery and onions ; cover  and simmer  30 minutes longer . Cut up chicken  and prepare dumplings  as directed . Teturn chicken  to pan with peass . Add dumpling. Cover and simmer  for 20 minutes .

Cinderella Cheesecake

Prep /Total time : 10 hours       Serves  10 to 12

BROWNIE CRUST:
3           (1 ounce) unsweetened chocolate baking squares
1/4         cup unsalted butter
1/2         cup sifted all-purpose flour
1/8         teaspoon salt
1/8         teaspoon baking powder
2            large eggs
1            cup firmly packed light brown sugar
1-1/2      teaspoons vanilla extract
1/2         (1 ounce) bittersweet chocolate baking square , finely chopped

CHEESECAKE FILLING and TOPPING:
1-1/2        (8 ounce) package cream cheese , softened
1              cup firmly packed light brown sugar
3              large eggs
1/2           cup sour cream
1-1/3        cups creamy peanut butter
SOUR CREAM TOPPING  (recipe below)
                 **Chocolate curls**

1.         Prepare Brownie crust : Preheat oven to 350* . Mircowave first 2 ingredients in a small mircowave bowl at MEDIUM (50% poweer) 1-1/2 minutes or until melted , stirring at 30-second intervals . Stir together flour , salt and baking powder in a bowl .
2.        Beat 2 eggs and 1 cup brown sugar at medium-high speed with an electric mixer 3 to 4 minutes or until batter forms thin ribbons when beaters are lifted . Add vanilla , bittersweet chocolate and melted chocolate mixture and beat just until blended . Stir in flour mixture until combined.
3 .           Spread 1 cup brownie mixture on bottom of a greased and flored 9-inch springform pan . Bake at 350* on center rack 13 to 15 minutes or until set . Cool on wire rack 10 minutes ; freeze 15 minutes . Remove from freezer ; spread remaining brownie batter up sides of pan to 1/4-inch from top , sealing batter to bottom crust.
4 .          PREPARE FILLING : Beat cream cheese and 1 cup brown sugar at medium speed with a heavy-duty electric stand mixer until blended . Add 3 eggs , 1 at a time , beating until yellow disappears after each addition . Beat in sour cream just until blended . Beat in peanut butter until blended .
5 .          Pour filling into prepared crust . (Mixture will not completely fill crust) . Bake at 350* for 35 minutes or until center is almost set .
6 .         Remove from oven . Spread Sour Cream Topping over center of cheesecake , leaving a 2-inch border around edge . Bake at 350* for 1 minute . Remove from oven ; gently run a knife around the edge of cheesecake to loosen . Cool completely on a wire rack .
7 .         Cover and chill 8 to 12 hours . Remove sides of pan . Top with chocolate curls .
TIP :
I use Jif peanut butter .

SOUR CREAM TOPPING :
3/4          cup sour cream
2             teaspoons granulated sugar
Stir together sour cream and sugar in a small bowl until smooth .  
 

Andouille and Red Beans with ice

Makes  4 servings    Serving size : about 3/4 cup bean mixture  and 1/2 cup rice

With a generous hit of spice and smoke , andouille sausage has long been a favorite ingredient in Cajun recipes . It adds depth of flavor to this simple bean dish .

1              (3-1/2 ounces) bag boil-in-bag long-grain rice
             **cooking spray**
4             ounces andouille sausage , diced
1             cup chopped onion
2             teaspoons salt-free cajun seasoning
1             teaspoon dried thyme leaves
1/2          teaspoon hot pepper sauce (such as Tabasco)
1            (16 ounce) can dark kidney beans , rinsed and drained
1           (14 ounce) can fat-free , less-sodium chicken broth
1/4         cup chopped fresh parsley
1/2         teaspoon salt

1 .         Cook rice according to directions , omitting salt and fat.
2 .        Heat a large nonstick skillet over medium-high heat . Coat pan with cooking spray . Add sausage ; cook 3 minutes or until lightly browned . Using a slotted spoon , transfer sausage to a bowl and keep warm .
3 .        Add bell pepper , onion , Cajun seasoning , thyme and hot pepper sauce to pan ; saute 3 minutes or until onions are tender . Add beans and broth to pan ; cook 10 minutes or until thick , mashing hal the beans . Add sausage , parsley and salt to pan ; cook 1 minute or until thoroughly heated , stirring occasionally . Serve over rice.
TIP:
While the beans and rice simmer , prepare and bake a cornbread mix for a quick and easy side .

Beef-Ale & Green Onion-Buttermilk Dumplings

 

Prep / Total time : 4 hours  30 minutes

Rich with ale and caramelized onions , this stew provides a thick , hearty base for the fluffy white dumplings that are dropped in at the end of cooking.

4              pounds beef chuck , trimmed of excess fat and cut into 1-1/2-inch pieces

6             tablespoons plus e cups all-purpose flour

3-3/4      teaspoons salt

1            teaspoon freshly ground black pepper

2            tablespoons vegetable oil

2            bottles (12 ounces each) ale

2            large onions , thinly sliced

8            ounces mushrooms , trim and quartered

3            large carrots , peeled , halved lengthwise and cut into 1-inch lengths

1/2        cup thinly sliced green onions (green part only)

1/2        teaspoon baking soda

4-1/2     tablespoons cold butter , cut into small poeces

              **about 3/4 cup buttermilk**

1            egg

1.      In a large bowl , toss beef with 3 tablespoons flour , 1 teaspoon salt and pepper . In a are fluffy and large pot over medium-high heat , heat 1 tablespoon vegetable oil . Add enough beef to pot to form a single layer (about 1/3 of beef) , being careful not to overcrowd pot . Brown meat on all sides , sbout 7 minutes total per batch . Transfer to a large bowl and brown remaining beef in 2 batches . If meat or pan juices start to scorch , reduce heat .

2.        Add 1 bottle of ale to pot , scraping down bits with a wooden spoon . Pour ale over reserved beef and return empty pot to medium-high heat .

3.       Add remaining tablespoon oil to pot . Add onions and 2 teaspoons salt Cook stirring occasionally ,until beef is tender , about 3 hours.

4.      About 40 minutes before servings , mae dumplings : In a medium bowl , stir together remaining 2 cups flour , green onions , remaining 3/4 teaspoon salt and baking soda . Using a pastry blender or your fingers , work cold butter into flour mixture until it resembles cornmeal with some pea-size pieces . In another bowl , whisk together buttermilk and egg . Gently fold wet ingredients into dry , mixing until a shaggy diugh forms . If more liquid is needed , add additional buttermilk 1 tablespoon at a time . Gently form dough into 12 equals balls and drop into stew . Cover pot and cook 20 to 30 minutes or until dumplings are fluffy and cooke through. let set 15 minutes before serving ; stew will thicken at it cools .

 



Tuna Mushroom Casserole

Prep : 30 minutes       Bake : 25 minutes  
Makes 4 to 6 servings

You will love  this dressed-up version of a tuna casserole . The green beans  add rich texture  , color  and flavor . The first time I made  this dish , my kids asked for seconds .

1/2            cup water
1               teaspoon chicken bouillion granules
1               package (10 ounces) frozen cut green beans
1               cup chopped onion
1               cup sliced fresh mushrooms
1/4            cup  chopped celery
1               garlic clove , minced
1/2            teaspoon dill weed
1/2            teaspoon salt
1/8            teaspoon pepper
4               teaspoons cornstarch
1-1/2         cups cold milk
1/2            cup shredded Swiss cheese
1/4            cup mayonnaise
2-1/2         cups egg noodles , cooked and drained
1               can (12-1/4 ounces) tuna , drained  and flaked
1/3            cup dry bread crumbs
1               tablespoon butter

1.       In a large saucepan , bring water  and bouillon to a boil ; stir until bouillon  is dissilved . Add rge vegetables  , garlic  and seasonings ; bring to a boil . Reduce heat ; cover  and simmer  for 5 minutes  or until vegetales are tender.
2 .       In a small bowl , combine the cornstarch  and milk until smooth; gradually add to the vegetable mixture . Bring to a boil ; cook and stir  for 2 minutes  or until thiskened . Remove  from the heat ; stir in cheese  and mayonnaise  until cheese is melted  . Fold in noodles  and tuna .
3 .       Pour into a greased 2-1/2 quart baking dish . Brown bread crumbs  in butter  ; sprinkle  over casserole . Bake uncovered  at 350 F for 25 to 30 minutes or until heated through .

Vegetarian Chili

Prep: 10 minutes     Cook : 50 minutes     Makes  4 quarts      12 servings

This recipe  makes a large pot of  chili  that's loaded  with color  and flavor . Once the chopping is done  , it's quick to cook .

4             medium zucchini , chopped
2             medium onions , chopped
1             medium green pepper , chopped
1             medium sweet red pepper , chopped
4             garlic cloves , minced
1/4          cup olive oil
2             cans (28 ounces each) Italian stewed  tomatoes , cut up
1             can (15 0unces ) tomat sauce
1             can (15 ounces) pinto beans, rinsed and drained
1            can (15 ounces) black beans , rinsed and drained
1           jalapeno pepper , seeded and chopped
1/4        cup minced  fresh cilantro  and parsley
2           tablespoons  chili powder
1          tablespoon sugar
1           teaspoon salt
1           teaspoon ground cumin

In  dutch oven  , saute the zucchini , onions , peppers  and garlic in oil  until tender . Stir in the tomatoes  , tomato sauce  , beans , jalapeno  and seasonings ; bring  to a boil  over medium heat . Reduce  heat ; cover  and simmer  for 30 minutes  , stirring  occasionally .
TIP :
You can freeze chile up to 1 month .

Shrimp Vodka Pasta

Prep / Total time : 30 minutes       Serves  4

Sauce is tossed with refrigerated fettuccine and sauteed shrimp for a quick and filling one-dish simple vodka-marinara entree

9              ounces refrigerated fettuccine
1              tablespoon olive oil , divided
12            ounces large shrimp , peeled and deveined
1/3          cup vodka
3             garlic cloves , thinly sliced
1-1/3      cups lower-sodium marinana sauce
1/3         cup chopped fresh basil , divided
1/4         cup heavy whipping cream
1/2         teaspoon kosher
1/4         teaspoon black pepper
       **Creamed spinach and Mushrooms**

1.      Cook pasta according to package directions . Drain
2.      Heat 1-1/2 teaspoons oil in a large skillet over medium high heat . Add shrimp; saute for 4 minutes or until done . Remove shrimp from pan .
3 .     Add 1-1/2 teaspoons oil and garlic to pan ; saute 1 minute . Carefully add vodka ; cook 1 minute . Add marina , 1/4 cup basil , cream , salt and pepper , bring to a simmer . Stir in pasta and shrimp. Sprinkle with remaing basil .