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CookingFood For Thought    

Welcome to Food For Thought cooking and recipes - online since 1991! There are 5 new recipes, plus new cooking hints & tips, posted to this page each week.

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Crab Cake BitesBeverage or Appetizer   July 8, 2018
Beverage or Appetizer
      Title: Crab Cake Bites
 Categories: Appetizer
      Yield: 36 Appetizers
 
        Crab Cake Bites
    1/2 c  mayonnaise
      1    egg
      2 tb chopped fresh chives
      1 ts worcestershire sauce
      1 ts dijon mustard
  1 1/2 ts seafood seasoning
      1 ts fresh lemon juice
     16 oz refrigerated crabmeat, cleaned
    2/3 c  plain panko bread crumbs
	 
        Lemon-Garlic Sauce
      1 c  mayonnaise
      2 ts dijon mustard
      1 ts finely chopped garlic
      2 ts fresh lemon juice
    1/4 ts salt 
 
  Heat oven to 400 degrees F. Line large cookie 
  sheet with cooking parchment paper.
 
  In medium bowl, stir together 1/2 cup 
  mayonnaise, the egg, chives, Worcestershire 
  sauce, 1 teaspoon Dijon mustard, seafood 
  seasoning and 1 teaspoon lemon juice. Fold in 
  crabmeat and bread crumbs until well blended 
  (mixture will be moist). Using measuring 
  tablespoon, shape mixture into 36 balls. Place 
  on cookie sheet.
 
  Bake 16 to 20 minutes or until lightly browned 
  and hot in center. Cool 5 minutes.
 
 Meanwhile, in small bowl, stir together
 Lemon-Garlic Sauce ingredients until blended. 
 Serve bites with sauce and lemon wedges.
 
 
Tip 1Cooking Tip   July 8, 2018
Add flavor to hot tea by dissolving old-fashioned lemon drops or hard mint candies in the cup.
 
Nut And Berry SaladSoup or Salad   July 8, 2018
Soup or Salad
      Title: Nut And Berry Salad
 Categories: Salad
      Yield: 4 Servings
	   
    1/3 c  raspberry vinegar
      2 tb snipped fresh mint
      2 tb honey
      1 tb canola oil
    1/4 ts salt
      4 c  packaged spinach leaves
      2 c  chopped cooked chicken breast
      2 c  fresh strawberries, sliced
    1/2 c  fresh blueberries, thawed
    1/4 c  walnuts, toasted and chopped
      1 oz semisoft goat cheese, crumbled
    1/2 ts freshly ground black pepper 
 
  For vinaigrette: In a screw-top jar, combine 
  vinegar, mint, honey, oil, and salt. Cover 
  and shake well.
 
  In a large bowl, toss together spinach, chicken, 
  strawberries, blueberries, walnuts, and goat 
  cheese. Transfer to salad plates. Drizzle with 
  vinaigrette and sprinkle with pepper.
  
 
Tip 2Cooking Tip   July 8, 2018
To keep a punch cool, make an ice ring using some of the punch and float it in the punch bowl. This way the punch will not become diluted with melted ice cubs.
 
Cheese Steak Shepherd's PieMain Dish   July 8, 2018
Entree
      Title: Cheese Steak Shepherd's Pie
 Categories: Main Dish
      Yield: 8 Servings
   
      1 lb lean ground beef
  1 1/2 c  coarsely chopped onions
      1 md green bell pepper, 1" strips
      8 oz button mushrooms, sliced
      1 tb steak grill seasoning
      8 oz velveeta cheese product, cubed
    1/4 c  beef flavored broth 
    4.7 oz package mashed potatoes
           water, butter, milk on potato pouch
    1/2 c  shredded Cheddar cheese
           chopped italian parsley
 
  Heat oven to 350 degrees F. In 12-inch nonstick 
  skillet, cook beef, onions and bell pepper over 
  medium-high heat 6 to 8 minutes or until beef 
  is no longer pink; drain.
 
  Add mushrooms and grill seasoning to skillet. 
  Cook 3 to 5 minutes, stirring occasionally, 
  until mushrooms start to soften. Reduce heat 
  to medium-low; stir in Velveeta™ cheese 
  and broth. Cook and stir 1 to 2 minutes or 
  until cheese is melted; transfer to ungreased 
  2-quart casserole or glass baking dish.
 
  Make potatoes as directed on pouch. Spoon potatoes 
  onto hot beef mixture in casserole. Bake 25 to 30 
  minutes or until bubbly around edges. Sprinkle 
  with Cheddar cheese; bake 2 to 5 minutes or 
  until cheese is melted. Garnish with parsley 
  before serving.
 
 
Tip 3Cooking Tip   July 8, 2018
Place fresh or dried mint in the bottom of a cup of hot chocolate for a cool, refreshing taste.
 
Garlic Smashed PotatoesSide Dish   July 8, 2018
Side Dish
      Title: Garlic Smashed Potatoes
 Categories: Side Dish
      Yield: 10 Servings
    
     20    baby red potatoes
    132 oz vegetable broth
    1/2 c  butter, melted
      3    cloves garlic, finely chopped
    1/2 ts salt
      2 tb finely chopped chives 
 
  Heat oven to 450 degrees F. Spray 18x13-inch 
  rimmed pan with cooking spray.
 
  In 5-quart Dutch oven, mix potatoes and broth; 
  heat to boiling over high heat. Reduce heat to 
  low; simmer 30 to 35 minutes or until potatoes 
  are tender when pierced with fork; drain, 
  reserving broth for another use if desired. 
  Shake pan with potatoes over low heat to dry. 
  Remove from heat.
 
  In small bowl, mix melted butter and garlic. 
  Pour 1/4 cup of the butter mixture over potatoes; 
  toss to coat thoroughly. Place potatoes in pan. 
  Use bottom of glass or measuring cup to flatten 
  each potato to about 1/2-inch thickness. Drizzle 
  top with remaining butter mixture; season with 
  salt.
 
  Bake 35 to 40 minutes, turning once, until 
  browned and crispy. Transfer to serving platter; 
  sprinkle with chives.
 
 
Tip 4Cooking Tip   July 8, 2018
If a recipe calls for chicken or beef broth, make your own by using chicken or beef bouillon cubes or granules. The ratio is 1 cube or 1 heaping teaspoon of granules to 1 cup water.
 
Reese's No-Bake BarsDessert   July 8, 2018
Dessert
      Title: Reese's No-Bake Bars
 Categories: Dessert
      Yield: 24 Bars
     
      6 c  reese's Puffs cereal
      1 c  semisweet chocolate chips
    1/4 c  creamy peanut butter (not natural)
      2 tb unsalted butter, cut into pieces
     10 oz miniature marshmallows 
 
  Line 13x9-inch pan with foil; spray foil with 
  cooking spray.
 
  Place cereal in large bowl; set aside. In very 
  large microwavable bowl, place chocolate chips, 
  peanut butter, butter and marshmallows. 
  Microwave on High in 30-second increments, 
  stirring after each, for 1 to 2 minutes or 
  until mixture is thoroughly melted. Mixture 
  will be very sticky.
 
  Quickly pour cereal into melted marshmallow 
  mixture; stir until cereal is evenly coated. 
  Mixture will be sticky. Pour into pan. Spray 
  hands with cooking spray; press hard to compact 
  mixture into pan, being careful since mixture 
  will be hot.
 
  Refrigerate until set, about 30 minutes. For bars, 
  cut into 6 rows by 4 rows.
 
 
Tip 5Cooking Tip   July 8, 2018
A leaf of lettuce dropped in a pot of soup absorbs grease from the top.
 
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