Title: Basil Cheese Balls
Categories: Appetizers
Yield: 24 Servings
1/2 c Mascarpone Cheese
1/2 c Crumbled Gorgonzola Cheese
2 tb Grated Parmesan Cheese
1/8 ts Pepper
24 Fresh Basil Leaves
In small bowl, mix cheeses and pepper until blended.
Cover; refrigerate about 30 minutes or until firm
enough to shape into balls.
For each appetizer, shape 1 1/2 teaspoons cheese
mixture into a ball; roll slightly to form an oval,
about 1 inch long. Place on wide end of basil leaf;
roll up. Roll leaf and cheese between fingers to
form an oval. Repeat with remaining cheese mixture
and basil leaves.
Serve immediately, or cover with plastic wrap and
refrigerate no longer than 24 hours.
Title: Spinach Mushroom Salad
Categories: Salads
Yield: 4 Servings
10 oz Fresh Spinach Leaves, rinsed and patted dry
8 oz Sliced Fresh Mushrooms
19 oz Can Of Chick Peas, drained and rinsed
1/3 c Bacon Flavor Bits
1/2 c Seasoned Croutons
1/2 c Italian Salad Dressing
In large salad bowl, toss all ingredients except salad
dressing. Just before serving, drizzle with dressing
and toss gently.
Title: Southwestern Scaloppine
Categories: Main Dish, Poultry
Yield: 4 Servings
4 Boneless Skinless Chicken Breasts
1/4 c All-Purpose Flour
1 ts Ground Cumin
1/2 ts Salt
1 1/2 tb Canola Oil
1/2 c Chicken Broth
1/4 ts Red Pepper Sauce
2 tb Lime Juice
2 tb Chopped Fresh Cilantro
Between pieces of plastic wrap or waxed paper, place
chicken breast half with smooth side down; gently pound
with flat side of meat mallet or rolling pin until
about 1/4 inch thick. Repeat with remaining chicken.
In shallow dish, mix flour, cumin and salt. Coat
chicken with flour mixture. Reserve 1 teaspoon flour
mixture.
In 12-inch nonstick skillet, heat oil over medium heat.
Add chicken; cook 3 to 5 minutes on each side or until
golden brown and no longer pink in center. Remove chicken
from skillet; cover to keep warm.
In small bowl, stir reserved 1 teaspoon flour mixture
into broth. Gradually stir broth mixture and red pepper
sauce into skillet. Heat to boiling; stir in lime juice
and cilantro. Serve sauce over chicken.
Title: Mushroom Quinoa
Categories: Side Dish
Yield: 4 Servings
1 ts Vegetable Oil
1 c Uncooked Quinoa
1 sm Onion, cut into fourths and sliced
1 md Carrot, shredded
1 sm Green Bell Pepper, chopped
1 c Sliced Fresh Mushrooms
1/4 ts Dried Thyme
1/4 ts Salt
1 3/4 c Vegetable Broth
Heat oil in 2-quart saucepan over medium heat. Cook
quinoa and onion in oil 4 to 5 minutes, stirring
occasionally, until light brown.
Stir in remaining ingredients. Heat to boiling; reduce
heat to low. Cover and simmer about 15 minutes or
until liquid is absorbed. Fluff with fork.
Title: Strawberry Pie
Categories: Desserts
Yield: 8 Servings
1 Box Refrigerated Pie Crusts, softened
6 c Fresh Strawberries
1 c Sugar
3 tb Cornstarch
1/2 c Water
4 dr Red Food Color
1 c Sweetened Whipped Cream
Heat oven to 450°F. Bake pie crust as directed on box
for One-Crust Baked Shell, using 9-inch glass pie
plate. Cool completely on cooling rack, about 15
minutes.
Meanwhile, in small bowl, crush enough strawberries to
make 1 cup. In 2-quart saucepan, mix sugar and
cornstarch; stir in crushed strawberries and water.
Cook, stirring constantly, until mixture boils and
thickens. If desired, stir in food color. Cool
completely, about 30 minutes.
Place remaining strawberries, whole or sliced, in
cooled baked shell. Pour cooked strawberry mixture
evenly over berries. Refrigerate until set, about 3
hours, before serving.
Just before serving, top pie with sweetened whipped
cream. Cover and refrigerate any remaining pie.
Title: Artichoke Bruschetta
Categories: Appetizers
Yield: 12 Servings
1 Loaf French Bread, cut horizontally in half
1 c Shredded Mozzarella Cheese
1/2 c Grated Parmesan Cheese
1 ts Dried Rosemary, crumbled
2/3 c Mayonnaise
6 oz Jar Of Marinated Artichoke Hearts, drained and chopped
Heat oven to 375°F. Place bread, cut sides up, on
ungreased cookie sheet. Bake 10 minutes.
Mix 1/2 cup of the mozzarella cheese, the Parmesan
cheese, rosemary, mayonnaise and artichokes; spread
on bread. Sprinkle with remaining 1/2 cup mozzarella
cheese. Bake 15 to 20 minutes or until cheese is
melted.
Title: Romaine Salad
Categories: Salads
Yield: 8 Servings
Lemon Vinaigrette
2 md Lemons
2 Cloves Garlic
2 tb Olive Oil
1/4 ts Salt
1/4 ts Pepper
Salad
1 lg Bunch Romaine Lettuce
1 sm Red Onion
1 c Pitted Kalamata Olives
6 oz Jar Of Marinated Artichoke Hearts, undrained
1/2 c Seasoned Croutons
1/3 c Shredded Parmesan Cheese
Roll each lemon on the countertop with the palm of your
hand, using gentle pressure. Cut 1 lemon in half;
squeeze juice from each half. Use enough lemons until
you have 1/4 cup lemon juice.
Peel and finely chop the garlic. In a tightly covered
jar or container, shake lemon juice, garlic, oil, salt
and pepper.
Remove any limp outer leaves from the romaine and
discard. Break remaining leaves off the core; rinse
with cool water. Shake off excess water and blot to
dry, or roll up the leaves in a clean kitchen towel
or paper towel to dry. Tear the leaves into bite-size
pieces. You will need about 10 cups of romaine pieces.
Peel the onion; slice onion and separate into rings.
In a large glass or plastic bowl, place the romaine,
onion, olives and artichoke hearts (with liquid). Shake
the vinaigrette again to mix ingredients. Pour
vinaigrette over the salad ingredients, and toss with
2 large spoons or salad tongs until evenly coated.
Sprinkle the croutons and cheese over the salad. Serve
immediately.
Title: Dinner Frittata
Categories: Main Dish, Eggs
Yield: 4 Servings
2 tb Butter
1/2 c Sliced Green Onions
8 Eggs, beaten
1 c Shredded Mozzarella Cheese
1/2 c Chopped Seeded Tomato
2 tb Chopped Fresh Parsley
1/8 ts Pepper
1/2 c Shredded Parmesan Cheese
Additional Chopped Tomato
Additional Chopped Fresh Parsley
In 10-inch nonstick skillet, melt butter over medium
heat. Add onions; cook 2 to 3 minutes, stirring
frequently, until tender.
Stir in eggs, mozzarella cheese, tomato, parsley and
pepper. Reduce heat to medium-low; cover and cook 9
to 11 minutes or until eggs are set around edge and
light brown on bottom.
Sprinkle Parmesan cheese over top. Cover; remove from
heat and let stand 3 to 4 minutes or until cheese is
melted. Garnish with additional chopped tomato and
parsley.
Title: Primavera Potatoes
Categories: Side Dish
Yield: 4 Servings
4 lg Baking Potatoes
1/2 c Water
16 oz Bag Of Frozen Broccoli, Carrots And Cauliflower
1/4 c Milk
5 oz Container Of Garlic-And-Herb Spreadable Cheese
Chopped Red Bell Pepper
Pierce potatoes to allow steam to escape. Arrange
potatoes about 1 inch apart in circle on microwavable
paper towel in microwave oven. Microwave uncovered
on High 10 to 12 minutes or until tender.
While potatoes are cooking, heat water to boiling in
2-quart saucepan. Stir in vegetables; reduce heat to
medium. Cover and simmer 3 to 7 minutes, stirring
occasionally, until tender; drain.
Stir milk into cheese until smooth. Stir cheese
mixture into vegetables until melted. Cut crisscross
gashes in tops of potatoes; squeeze gently to open.
Spoon over baked potatoes. Sprinkle with bell pepper.
Title: Cassata
Categories: Desserts
Yield: 8 Servings
1 Loaf Pound Cake
1/2 c Rum
1/2 c Chopped Candied Fruit
1 c Coffee Ice Cream, slightly softened
1 c Butter Pecan Ice Cream, slightly softened
1/3 c Heavy Whipping Cream
1 tb Powdered Sugar
Place loaf pan 8 1/2x4 1/2x2 1/2 inches, in freezer.
Pour rum over candied fruit; let stand 1 hour.
Remove loaf pan from freezer. Spread coffee ice cream
in pan; freeze about 1 hour until firm.
Cut cake into rectangle about 2 inches thick to fit
loaf pan, 8 1/2x4 1/2 inches. Drain fruit, reserving
rum. Drizzle reserved rum over cake; set aside.
Spread butter pecan ice cream over ice cream in pan;
freeze about 1 hour until firm.
Beat whipping cream and powdered sugar in chilled
small bowl with electric mixer on high speed until
stiff. Fold in candied fruit. Spread whipping cream
mixture over ice cream in pan. Top with rum-soaked
cake, cutting pieces to fit pan. Cover and freeze
about 8 hours or until firm. Loosen edges of cake
from pan with knife; turn upside down to unmold
cake.
Title: Mango Smoothies
Categories: Beverages
Yield: 6 Servings
2 Mangoes, seed removed, peeled, and chopped
2 c Mango Sorbet
12 oz Vanilla Yogurt
1 1/2 c Milk
Place all ingredients in a blender. Cover; blend on
high speed until smooth. Pour into 6 glasses. Serve
immediately.
Title: Tomato-Crab Bisque
Categories: Soups
Yield: 6 Servings
14.5 oz Can Crushed Tomatoes, undrained
2 c Chicken Broth
1/2 c Finely Chopped Celery
1/4 c Finely Sliced Green Onions
6 tb Butter
2 tb All-Purpose Flour
2 1/2 c Half-And-Half
1/4 c Dry White Wine
1/2 ts Salt
1/4 ts Black Pepper
12 oz Pasteurized Refrigerated Lump Crabmeat
2 tb Chopped Fresh Basil Leaves
In 2-quart saucepan, combine tomatoes, broth, celery
and onions. Cook over medium-high heat 10 to 12 minutes,
stirring occasionally, until celery is softened.
In 4-quart saucepan, melt butter over low heat. Using
wire whisk, stir flour into butter. Cook 1 minute,
stirring constantly. Slowly add half-and-half,
stirring constantly. Stir in tomato mixture, 1 cup
at a time.
Stir in wine, salt and pepper. Bring to a boil over
medium-high heat. Reduce heat to low; stir in crabmeat
and basil. Cover and simmer 30 minutes, stirring
occasionally.
Title: Chicken BLT Wraps
Categories: Main Dish, Poultry
Yield: 4 Servings
AIOLI
1/3 c Mayonnaise
1 lg Clove Garlic, finely chopped
1 tb Fresh Lemon Juice
WRAPS
4 Flour Tortillas (10 inch)
8 Leaves Green Leaf Lettuce
9 oz Package Of Thinly Sliced Oven-Roasted Chicken Breast
2 md Tomatoes, chopped
1/4 c Crumbled Cooked Bacon
In small bowl, beat aioli ingredients with wire whisk.
Spread on each tortilla, leaving 2-inch border at
bottom of each.
Arrange 2 lettuce leaves on each tortilla, leaving
2-inch border at bottom. Evenly top each with
chicken, tomatoes and bacon.
Fold bottom edge of each tortilla up, and roll
tightly. Secure, if desired, with toothpick,
foil or waxed paper.
Title: Poutine
Categories: Side Dish
Yield: 4 Servings
2 tb Butter
2 tb All-Purpose Flour
2 c Beef Stock
Salt, to taste
Black Pepper, to taste
2 lb White Potatoes
1/2 lb Fresh Cheese Curds
In saucepan, over medium heat, combine the butter and
flour. Stir until incorporated. Cook for 12 to 15
minutes for a dark roux. Stir in the stock. Season
with salt and pepper. Bring the liquid to a boil.
Reduce the heat to medium low and continue cooking
for 15 to 20 minutes. Remove from the heat and keep
warm.
Peel the potatoes and cut fries, 4 inches by 1/2-inch.
Bring a pot of salted water to a boil. Add the potatoes
and blanch for 4 minutes. Remove, drain and cool
completely. Fry the potatoes until golden brown.
Remove and drain on paper towels. Season with salt and
pepper.
To serve, mound the fries onto serving plates. Spoon
the gravy over the fries and crumble the cheese over
the top. Serve immediately.
Title: Bread & Butter Pudding
Categories: Desserts
Yield: 8 Servings
8 sl French Bread, 1/2-inch thick
2 tb Butter, softened
1/2 ts Ground Cinnamon
3 Eggs
2/3 c Granulated Sugar
1 ts Vanilla
1/8 ts Salt
2 1/2 c Milk, scalded and cooled
Powdered Sugar
Heat oven to 350°F. Butter 1 1/2-quart casserole dish.
Spread one side of each slice bread with butter. Layer
bread slices, buttered sides up, in casserole;
sprinkle with cinnamon. Beat eggs slightly in medium
bowl; mix in granulated sugar, vanilla and salt.
Stir in milk; pour over bread.
Place casserole dish into a pan with 1 inch very hot
water. Cover casserole loosely with aluminum foil.
Bake 20 minutes; remove foil. Continue baking 35 to
40 minutes longer or until knife inserted 1 inch
from edge of casserole comes out clean. Cover with
foil if top gets too brown.
Remove casserole from hot water. Sprinkle with
powdered sugar. Serve warm. Store covered in
refrigerator.
Title: Wrapped Pickles
Categories: Appetizers
Yield: 36 Appetizers
3 oz Cream Cheese, softened
1 tb Prepared Horseradish
3 sl Deli Roast Beef
18 Baby Dill Pickles, cut crosswise in half
18 Grape Tomatoes, cut crosswise in half
36 Cocktail Toothpicks
In small bowl, mix cream cheese and horseradish. Spread
about 2 tablespoons cream cheese mixture over each slice
of roast beef.
Cut each piece of roast beef crosswise into 12 strips.
Roll each pickle half in roast beef strip. Refrigerate
1 hour so rolls will be easier to secure on toothpicks.
For each, thread 1 tomato half on toothpick, then
secure beef on pickle with toothpick.
Title: Spicy Gazpacho
Categories: Soups
Yield: 6 Servings
2 md Tomatoes, chopped
1 sm Cucumber, chopped
1 sm Onion, chopped
1/2 Green Bell Pepper, chopped
1 Clove Garlic, minced
1 tb Wine Vinegar
2 ds Red Pepper Sauce
1/4 ts Salt
24 oz Can Vegetable Juice Cocktail, chilled
In large bowl, mix all ingredients. Cover; refrigerate
until serving time. Cover and refrigerate any remaining
gazpacho after serving.
Title: Chipotle Chicken And Rice
Categories: Main Dish, Poultry
Yield: 4 Servings
3 1/2 lb Cut-Up Broiler-Fryer Chicken, skin removed
1 ts Garlic Salt
1 lb Frozen Bell Peppers And Onions, thawed
1 c Frozen Corn Kernels, thawed
14.5 oz Can Stewed Tomatoes, undrained
1 3/4 c Chicken Broth
2 Chipotle Chilies In Adobo Sauce, chopped
1 c Uncooked Instant Rice
Spray 12-inch nonstick skillet with cooking spray.
Sprinkle chicken with garlic salt. Cook chicken in
skillet over medium heat 6 to 8 minutes, turning
occasionally, until brown on all sides.
Spray 5- to 6-quart slow cooker with cooking spray. Mix
chicken, peppers and onions, corn, tomatoes, broth and
chilies in cooker.
Cover and cook on Low heat setting 5 to 6 hours.
Remove chicken from cooker. Stir rice into mixture in
cooker; return chicken to cooker. Increase heat
setting to High. Cover and cook 20 to 25 minutes or
until rice is tender.
Title: Mustard Broccoli
Categories: Side Dish
Yield: 4 Servings
1 tb Butter, melted
1 tb Packed Brown Sugar
1 tb Stone-Ground Mustard
1 tb Vegetable Oil
4 c Broccoli Flowerets
3 tb Water
1 tb Water
Mix butter, brown sugar and mustard; set aside.
Heat oil in 10-inch skillet over medium-high heat. Add
broccoli; stir-fry 1 minute. Add 3 tablespoons water.
Cover and cook about 3 minutes or until broccoli is
crisp-tender.
Add butter mixture and 1 tablespoon water; toss until
broccoli is coated.
Title: Bread Machine Coffee Cake
Categories: Desserts
Yield: 10 Servings
2/3 c Water
3 tb Butter, softened
2 c Bread Flour
3 tb Granulated Sugar
1 ts salt
1 1/2 ts Bread Machine Yeast
1 c Canned Apple Pie Filling
Powdered Sugar
Measure carefully, placing all ingredients except pie
filling and powdered sugar in bread machine pan in the
order recommended by the manufacturer. Select
Dough/Manual cycle. Do not use delay cycle.
Remove dough from pan, using lightly floured hands.
Cover and let rest 10 minutes on lightly floured
surface.
Grease large cookie sheet. Roll dough into 13x8-inch
rectangle on lightly floured surface. Place on cookie
sheet. Spoon pie filling lengthwise down center third
of rectangle. On each 13-inch side, make cuts from
filling to edge of dough at 1-inch intervals, using
sharp knife. Fold ends up over filling. Fold strips
diagonally over filling, alternating sides and
overlapping in center. Cover and let rise in warm
place 30 to 45 minutes or until double. Dough is
ready if indentation remains when touched.
Heat oven to 375°F. Bake 30 to 35 minutes or until
golden brown. Remove from cookie sheet to wire rack;
cool. Sprinkle with powdered sugar.
Title: Caramelized Shrimp
Categories: Appetizers
Yield: 12 Servings
1/2 c Sugar
1 tb All-Purpose Flour
1 ts Salt
1 ts Chili Powder
1/8 ts Cayenne
1 Clove Garlic, minced
1 lb Uncooked Shrimp, peeled
1/4 md Lime
Heat oven to 500°F. Line 15x10x1-inch pan with foil;
spray foil with cooking spray.
In a resealable 1-gallon food-storage plastic bag, mix
all ingredients except shrimp and lime. Add shrimp;
seal bag and shake to coat with sugar mixture. Arrange
shrimp with sugar mixture in single layer in pan.
Bake 7 to 9 minutes or until sugar is caramelized.
Remove from oven. Using pancake turner, turn shrimp;
squeeze juice from lime over shrimp. Place on
serving platter; serve immediately.
Title: Split Pea Soup
Categories: Soups
Yield: 8 Servings
2 1/4 c Dried Split Peas, rinsed
8 c Water
1 lg Onion, chopped
2 md Celery Stalks, chopped
1/4 ts Pepper
1 Ham Bone
3 md Carrots, sliced
Heat peas and water to boiling in 4-quart Dutch oven.
Boil uncovered 2 minutes; remove from heat. Cover and
let stand 1 hour.
Stir in onion, celery and pepper. Add ham bone. Heat
to boiling; reduce heat. Cover and simmer about 1
hour 30 minutes or until peas are tender.
Remove ham bone; remove ham from bone. Trim excess
fat from ham; cut ham into 1/2-inch pieces.
Stir ham and carrots into soup. Heat to boiling;
reduce heat. Cover and simmer about 30 minutes or
until carrots are tender and soup is desired
consistency.
Title: Southwestern Scaloppine
Categories: Main Dish, Poultry
Yield: 4 Servings
4 Boneless, Skinless Chicken Breasts
1/4 c All-Purpose Flour
1 ts Ground Cumin
1/2 ts Salt
1 1/2 tb Vegetable Oil
1/2 c Chicken Broth
1/4 ts Red Pepper Sauce
2 tb Lime Juice
2 tb Chopped Fresh Cilantro
Between pieces of plastic wrap or waxed paper, place
chicken breast half with smooth side down; gently
pound with flat side of meat mallet or rolling pin
until about 1/4 inch thick. Repeat with remaining
chicken. Cut chicken into smaller pieces if desired.
In shallow dish, mix flour, cumin and salt. Coat
chicken with flour mixture. Reserve 1 teaspoon flour
mixture.
In 12-inch nonstick skillet, heat oil over medium heat.
Add chicken; cook 3 to 5 minutes on each side or until
golden brown and no longer pink in center. Remove
chicken from skillet; cover to keep warm.
In small bowl, stir reserved 1 teaspoon flour mixture
into broth. Gradually stir broth mixture and red pepper
sauce into skillet. Heat to boiling; stir in lime
juice and cilantro. Serve sauce over chicken.
Title: Feta Green Beans
Categories: Side Dish
Yield: 8 Servings
1 lb Fresh Green Beans, trimmed
2 tb Olive Oil
1 tb Tarragon Vinegar
2 tb chopped Red Onion
1/2 ts Salt
1/4 ts Pepper
1 Clove Garlic, minced
1/2 c Crumbled Feta Cheese
In 6-quart saucepan, heat 1 inch water and beans to
boiling; reduce heat. Simmer uncovered 8 to 10 minutes
or until crisp-tender; drain.
In large bowl, place beans. Add remaining ingredients
except feta cheese; toss to coat. Top with feta
cheese; serve warm.
Title: Apple Pecan Squares
Categories: Desserts
Yield: 9 Servings
APPLE LAYER:
2 c All-Purpose Flour
3/4 c Packed Brown Sugar
1 ts Ground Cinnamon
1/2 ts Baking Soda
3/4 c Butter
2 c Chopped Peeled Apples
1 Egg, slightly beaten
TOPPING:
3/4 c Packed Brown Sugar
1/2 c Finely Chopped Pecans
2 tb Butter
2 tb Honey
2 tb Milk
1 c Whipped Topping, thawed
Heat oven to 350°F. Spray 9-inch square pan with cooking
spray. In large bowl, mix flour, 3/4 cup brown sugar,
cinnamon and baking soda.
With pastry blender or fork, cut in 3/4 cup butter until
mixture resembles coarse crumbs. Stir in apples and egg.
Press mixture firmly in pan. Bake 25 to 30 minutes or
until puffed in center.
Meanwhile, in 1-quart saucepan, combine all topping
ingredients except whipped topping. Cook over medium
heat, stirring frequently, until mixture comes to a
boil. Boil 1 minute, stirring constantly. Remove
from heat.
Remove apple layer from oven. Drizzle hot topping over
warm apple layer; spread evenly. Return to oven; bake
4 to 6 minutes longer or until topping is bubbly. Cool
completely, about 1 1/2 hours. With serrated knife,
cut into squares. Serve with whipped topping.
