Title: Chicken Pot Stickers
Categories: Appetizers
Yield: 16 Servings
1 1/2 lb ground chicken
1/2 c shredded green cabbage
1/3 c chopped green onion
2 ts chopped gingerroot
1 ts sesame oil
1/4 ts white pepper
1 sm red bell pepper, finely chopped
1 egg white
10 oz round wonton skins
2 c chicken broth
4 ts soy sauce
Mix all ingredients except wonton skins, broth and
soy sauce.
Brush each wonton skin with water. Place slightly
less than 1 tablespoon chicken mixture on center
of skin. Pinch 5 pleats along edge of half of
circle. Fold circle in half over chicken mixture,
pressing pleated edge to unpleated edge. Repeat
with remaining skins and chicken mixture.
Spray 12-inch skillet with cooking spray; heat over
medium heat. Cook 12 pot stickers at a time in
skillet about 3 minutes or until light brown; turn.
Add 1/2 cup of the broth and 1 teaspoon of the soy
sauce. Cover and cook 5 minutes. Uncover and cook
about 1 minute longer or until liquid had
evaporated. Repeat with remaining pot stickers,
broth and soy sauce.
Title: BLT Salad
Categories: Salads
Yield: 4 Servings
1/3 c ranch dressing
1/2 ts grated lemon peel
10 oz ready-to-eat salad greens
12 sl cooked bacon, cut into pieces
1 lg tomato, cut into wedges
1 avocado, peeled and cut into wedges
Mix ranch dressing and lemon peel to make dressing.
In serving bowl, toss salad greens and bacon with
dressing until coated. Garnish with tomato and
avocado.
Title: Mediterranean Chicken
Categories: Main Dish
Yield: 4 Servings
1 tb olive oil
2 ts curry powder
16 oz salsa
1/2 c sliced green olives
1/4 c golden raisins
1/4 c honey
2 lb whole rotisserie chicken, cut in 6 pieces
In 12-inch nonstick skillet, heat oil over medium
heat. Stir in curry powder. Cook over medium heat 1
minute, stirring constantly.
Stir in remaining ingredients except chicken. Add
chicken; turn to coat.
Cover; cook over medium-high heat 5 to 6 minutes,
turning chicken occasionally, until sauce is
bubbly and chicken is thoroughly heated.
Title: Potato Casserole
Categories: Side Dish
Yield: 12 Servings
15 oz dried hash-brown potatoes
3 tb butter, melted
24 oz chive-and-onion sour cream
10 3/4 oz condensed cream of mushroom soup
2 c shredded cheddar-american cheese blend
5 c water
1/2 c french fried onions
In 3 1/2- to 4-quart slow cooker, stir dried potatoes
and butter until mixed. Add potato topper, soup,
cheese and water; stir to mix.
Cover; cook on Low heat setting 5 to 6 hours.
Sprinkle french fried onions over potatoes before
serving.
Title: Apple-Peach Crisp
Categories: Desserts
Yield: 6 Servings
3 c sliced peeled golden apples
2 c sliced peeled fresh peaches
1/4 c granulated sugar
1/2 c old-fashioned oats
1/2 c packed brown sugar
1/4 c all-purpose flour
1/2 ts ground cinnamon
1/4 c cold butter
1/4 c chopped walnuts
Heat oven to 375°F. Grease 11x7-inch glass
baking dish with shortening or cooking spray.
In large bowl, toss apples, peaches and
granulated sugar. Pour into baking dish. In same
bowl, mix oats, brown sugar, flour and cinnamon.
Cut in butter, using pastry blender, until mixture
is crumbly. Stir in walnuts. Sprinkle over fruit.
Bake 30 minutes or until topping is golden and
fruit is tender. Cool 15 minutes. Serve warm.
Title: Sausage-Cheese Balls
Categories: Appetizers
Yield: 20 Servings
3 c bisquick
1 lb bulk pork sausage
4 c shredded cheddar cheese
1/2 c grated parmesan cheese
1/2 c milk
1/2 th dried rosemary, crushed
1 1/2 th parsley flakes
chili sauce
Heat oven to 350°F. Lightly grease bottom and
sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
Stir together all ingredients, using hands or
spoon. Shape mixture into 1-inch balls. Place in
pan.
Bake 20 to 25 minutes or until brown. Immediately
remove from pan. Serve warm with sauce for dipping.
Title: Sesame Noodle Salad
Categories: Salads
Yield: 8 Servings
DRESSING
3 tb vegetable oil
3 tb soy sauce
1 tb balsamic vinegar
1 tb sesame oil
4 1/2 th sugar
1 1/2 th grated gingerroot
1/2 th garlic powder
1/8 th cayenne
SALAD
9 oz uncooked soba noodles
2 md carrots, shredded
1 sm cucumber, thinly sliced
2 md green onions, thinly sliced
1 tb sesame seed, toasted
In small bowl, stir all dressing ingredients until
well mixed; set aside.
In 4-quart Dutch oven, heat 2 quarts water to
boiling. Cook soba noodles in boiling water 6 to 8
minutes or until tender; drain and rinse with cold
water.
In large serving bowl, toss noodles, dressing and
remaining salad ingredients. Cover and refrigerate
until serving.
Title: Shrimp Rolls
Categories: Main Dish
Yield: 4 Servings
DIPPING SAUCE
7.25 oz jar hoisin sauce
1 c water
2 th roasted red chili paste
1/2 th crushed red pepper flakes
SHRIMP ROLLS
4 oz dried thin rice noodles
2 c shredded romaine lettuce
1/2 c fresh cilantro leaves
1/2 c shredded carrot
10 oz cooked salad shrimp, drained
12 round rice paper wrappers
In medium bowl, mix dipping sauce ingredients.
Cover; refrigerate while continuing with recipe.
Cook and drain noodles as directed on package.
Meanwhile, in large bowl, mix lettuce, cilantro,
carrot and shrimp.
Sprinkle water over 1 paper towel; place on
cutting board. Fill a 10-inch pie plate with
water. Place 1 rice paper wrapper in water 45
to 60 seconds or until pliable but not
completely softened. Gently remove wrapper
from water, shaking to drain excess water;
place on damp paper towel.
Starting close to 1 edge of wrapper, form a row of
about 1/4 cup noodles. On noodles, arrange about
1/3 cup of the lettuce mixture. Starting with edge
covered with fillings, roll up wrapper over
fillings, stopping after first turn to tuck in
sides. Continue to roll up, tucking in sides.
Repeat with remaining wrappers.
Place rolls, seam sides down and without touching,
on platter. (If rolls touch, they will stick
together.) Serve immediately with sauce, or cover
with moist paper towels and refrigerate up to 2
hours. To serve, cut each roll in half diagonally.
Title: Loaded Potatoes
Categories: Side Dish
Yield: 4 Servings
4 md unpeeled red potatoes
8 oz sliced fresh mushrooms
3/4 c chopped fully cooked ham
8 md green onions, sliced
1/8 th ground cayenne
1/2 c sour cream
1/2 c shredded sharp cheddar
Pierce potatoes with fork. Arrange potatoes about 1
inch apart in circle on microwavable paper towel in
microwave oven. Microwave uncovered on High 8 to 10
minutes or until tender.
While potatoes are cooking, spray 4-quart Dutch oven
with cooking spray; heat over medium-high heat. Cook
mushrooms in Dutch oven 1 minute, stirring
frequently; reduce heat to medium. Cover and cook 3
minutes; remove from heat. Stir in ham, green onions
and red pepper. Cover and let stand 4 minutes.
Split baked potatoes lengthwise in half; fluff with
fork. Spread 1 tablespoon of the sour cream over
each potato half. Top with ham mixture and cheese.
Title: Raspberry-Lavender Pie
Categories: Desserts
Yield: 8 Servings
LAVENDER SUGAR
1 th chopped lavender buds
1/2 c sugar
PIE
4 c fresh raspberries
1 refrigerated pie crust, softened
1/4 c cold water
1 1/2 th unflavored gelatin
2 eggs
1 pinch of salt
3/4 c heavy whipping cream
sweetened whipped cream
Add chopped lavender buds to sugar. Place in a
glass jar and shake to mix. Store for 2 days.
Rinse and dry raspberries. Place in food processor
and puree until smooth. Pour through medium sieve
over bowl to remove seeds. Keep at room temperature.
Heat oven to 450°F. Bake pie crust as directed
on box for one-crust baked shell using 9-inch glass
pie plate.
Pour cold water into 1-quart saucepan and sprinkle
with gelatin. Let set until gelatin softens and
swells, 5 to 10 minutes. Heat gelatin over
medium heat until clear and fluid, stirring as
needed to dissolve, 3 to 4 minutes. Stir gelatin
mixture into raspberry puree.
In bowl, using electric mixer on medium-high speed,
beat eggs, lavender sugar and salt until pale yellow;
set aside.
In large bowl, using electric mixer on medium-high
speed, beat cream until thick, soft peaks form.
Add egg mixture and raspberry puree, and beat
until smooth. Pour filling into baked pie crust,
smoothing top with rubber spatula. Refrigerate
until filling is cold and firm, 4 to 6 hours.
Top the pie with dollops of sweetened whipped
cream and fresh raspberries. Cover and
refrigerate any remaining pie.
Title: Buffalo Chicken
Categories: Appetizers
Yield: 8 Servings
1/4 c buffalo wing hot sauce
1 1/4 c panko bread crumbs
1/2 ts paprika
1/4 ts salt
2 tb butter, melted
1 lb boneless skinless chicken breasts, cut into 24 strips
blue cheese dressing
celery sticks
Heat oven to 425°F. Line cookie sheet with foil;
spray foil with cooking spray.
In shallow dish, place buffalo wing sauce. In
another shallow dish, mix bread crumbs, paprika,
salt and butter. Dip chicken into wing sauce;
coat evenly with bread crumb mixture. Place on
cookie sheet.
Bake uncovered 8 to 10 minutes or until chicken is
no longer pink in center and coating is starting
to brown. Serve chicken with dressing and celery
sticks.
Title: Tropical Salad
Categories: Salads
Yield: 8 Servings
DRESSING
1/4 c chopped toasted almonds
1/3 c orange juice
2 tb vegetable oil
3 tb packed brown sugar
2 tb light rum
1/4 ts salt
1/4 ts paprika
SALAD
3 bananas, sliced
2 avocados, pitted, peeled and sliced
2 kiwifruit, peeled, sliced
1 mango, cut lengthwise in half, seed removed and cut up
1 papaya, peeled, seeded and sliced
1/4 c flaked coconut, toasted
In tightly covered container, shake dressing
ingredients. Refrigerate at least 1 hour.
In large bowl, mix salad ingredients except
coconut. Sprinkle with coconut. Serve with
dressing.
Title: Lemon Olive Chicken
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breast halves
2 ts olive vegetable oil
1 tb lemon juice
1 ts lemon-and-pepper seasoning
1/4 c sliced ripe olives
4 thin slices lemon
Set oven control to broil. Spray broiler pan rack
with cooking spray. Starting at thickest edge of
each chicken breast, cut horizontally almost to
opposite side. Open cut chicken breast so it's an
even thickness.
In small bowl, mix oil and lemon juice. Drizzle over
both sides of chicken breasts. Sprinkle both sides
with lemon-and-pepper seasoning. Place on rack in
broiler pan.
Broil with tops 4 inches from heat about 10 minutes,
turning once, until chicken is no longer pink in
center. Top with olives and lemon slices during
last 2 minutes of broiling.
Title: Broccoli-Rice Bake
Categories: Side Dish
Yield: 8 Servings
1 c uncooked regular long-grain white rice
2 c water
1 tb butter
1 lg onion, chopped
16 oz prepared cheese product, cut into cubes
10 3/4 oz condensed cream of mushroom soup
2/3 c milk
1/4 ts pepper
2 c fresh broccoli florets
1 c fine soft bread crumbs
1 tb butter, melted
Heat oven to 350°F. Spray 13x9-inch glass baking
dish with cooking spray. Cook rice in water as
directed on package.
Meanwhile, in 10-inch skillet, melt 1 tablespoon
butter over medium-high heat. Add onion; cook,
stirring occasionally, until crisp-tender.
Reduce heat to medium. Stir in cheese, soup,
milk and pepper. Cook, stirring frequently,
until cheese is melted.
Stir in broccoli and rice. Spoon into baking dish.
In small bowl, mix bread crumbs and 1 tablespoon
melted butter; sprinkle over rice mixture.
Bake uncovered 30 to 35 minutes or until light
brown on top and bubbly around edges.
Title: Creme Caramel
Categories: Desserts
Yield: 8 Servings
1 c sugar
1 3/4 c milk
8 egg whites
1/4 ts salt
1 ts vanilla
2 c raspberries, blackberries, blueberries or sliced strawberries
Heat oven to 325°F. Heat 1/2 cup of the sugar in
medium nonstick skillet over medium heat 7 to 10
minutes, stirring frequently with wooden spoon,
until sugar is melted and a light caramel color.
Immediately pour sugar mixture into round pan,
8x1 1/2 inches; tilt pan to coat bottom. Place
on wire rack to cool.
Mix remaining 1/2 cup sugar, milk, eggs, salt and
vanilla in large bowl. Pour mixture over sugar
mixture in pan. Place in rectangular pan, 13x9x2
inches. Pour very hot water into rectangular pan
to within 1/2 inch of top of round pan.
Bake 50 to 60 minutes or until knife inserted in
center comes out clean. Remove round pan from pan
of water. Cover; refrigerate until thoroughly
chilled, about 3 hours or overnight. To unmold,
run knife around edge of custard to loosen;
invert onto serving platter. Top with fruit.
Title: Coconut Shrimp
Categories: Appetizers
Yield: 12 Servings
SHRIMP:
12 bamboo skewers
1/4 c all-purpose flour
1 ts curry powder
1/2 ts salt
1/8 ts ground cayenne
1 egg
1 ts water
3/4 c panko bread crumbs
3/4 c shredded coconut
1 lb shrimp, peeled & deveined
SAUCE:
1/2 c apricot preserves
1/2 ts grated lime peel
1 tb fresh lime juice
1/4 ts crushed red pepper flakes
Soak skewers in water for 15 minutes. Meanwhile,
heat oven to 400°F. Line 15x10-inch baking pan
with sides with foil; lightly spray foil with
cooking spray.
In shallow dish, stir together flour, curry powder,
salt and ground red pepper. In another shallow
dish, beat egg and water until blended. In another
shallow dish, mix bread crumbs and coconut.
Pat shrimp dry with paper towels. Coat shrimp with
flour mixture. Dip into egg mixture; coat well with
crumb mixture. Thread 2 shrimp on each skewer,
leaving space between each. Place in pan.
Bake 8 to 10 minutes or until shrimp are pink and
coating begins to brown. Meanwhile, in small bowl,
mix sauce ingredients. Serve shrimp with sauce for
dipping.
Title: Artichoke Salad
Categories: Salads
Yield: 8 Servings
SALAD:
1 c uncooked long-grain white rice
2 c water
1/4 c chopped fresh parsley
4 md green onions, chopped
1 sm red bell pepper, chopped
14 oz can artichoke hearts, quartered
VINAIGRETTE:
1/4 c vegetable oil
1 tb grated lemon peel
3 tb fresh lemon juice
1/2 ts salt
1/4 ts pepper
1 clove garlic, minced
Cook rice in water as directed on package.
In medium bowl, mix rice and remaining salad
ingredients. In small bowl, mix all vinaigrette
ingredients with wire whisk until blended. Add
to salad; toss to mix. Cover and refrigerate at
least 3 hours until chilled.
Title: Pork Chops
Categories: Main Dish
Yield: 4 Servings
1 tb vegetable oil
4 bone-in pork loin chops
1/2 ts seasoned salt
1/2 c chopped red onion
1 1/2 c frozen corn
4.5 oz chopped green chiles, undrained
1/4 c water
1 tb Worcestershire sauce
1/2 ts dried thyme leaves
1 md tomato, seeded & chopped
In 12-inch nonstick skillet, heat oil over medium-
high heat. Sprinkle pork chops with seasoned salt.
Cook pork in oil 3 to 4 minutes or until brown on
both sides. Remove pork from skillet.
Add onion, corn and chiles to skillet. Cook 2 to 3
minutes over medium heat, stirring occasionally,
just until mixture is thoroughly heated.
Stir in water, Worcestershire sauce and thyme.
Place pork in skillet, pressing into vegetable
mixture. Cover; cook 10 to 15 minutes, turning pork
and stirring vegetables occasionally, until pork is
no longer pink and meat thermometer inserted in
center reads 160°F.
Remove pork from skillet. Stir tomato into corn
mixture; cook and stir 1 minute. Serve corn mixture
with pork.
Title: Veggie Fried Rice
Categories: Side Dish
Yield: 4 Servings
2 c uncooked quick-cooking brown rice
2 eggs, beaten
1 tb vegetable oil
2 md carrots, sliced
8 md green onions, sliced
1 clove garlic, minced
2 c snow pea pods, cut in half
1 c bean sprouts
2 tb soy sauce
Cook rice as directed on package.
While rice is cooking, spray 12-inch nonstick
skillet with cooking spray; heat over medium heat.
Pour beaten eggs over bottom of skillet and cook
until firm; remove from skillet and set aside.
When eggs are cool, cut into small pieces.
Heat oil in same skillet over medium-high heat.
Cook and stir carrots, onions and garlic in oil 1
minute. Stir in pea pods and bean sprouts; cook
and stir 2 minutes. Stir in rice and soy sauce;
reduce heat to medium. Cook 2 minutes, stirring
occasionally. Stir in eggs; cook until heated
through.
Title: Striped Dessert
Categories: Desserts
Yield: 4 Servings
2 sm boxes cherry flavor gelatin
2 1/2 c hot water
7 oz sweetened condensed milk
1 envelope unflavored gelatin
1 c hot water
sweetened whipped cream
4 crushed peppermints
In large bowl, mix cherry gelatin and 2 1/2 cups hot
water until well combined. Cool to room temperature.
Pour 1/4 cup cherry gelatin into each of 4 glass
containers. Place glasses on small tray; refrigerate
about 20 minutes.
Meanwhile, in medium bowl, mix condensed milk,
unflavored gelatin and 1 cup hot water until well
combined.
When cherry layer is set, slowly pour 1/4 cup milk
mixture on top of cherry layer in each glass.
Refrigerate about 20 minutes.
When milk layer is set, slowly pour 1/4 cup cherry
gelatin on top of milk layer in each glass.
Refrigerate about 20 minutes.
To serve, garnish with whipped cream and crushed
peppermints.
Title: Hazelnut-Stuffed Mushrooms
Categories: Appetizers
Yield: 8 Servings
1 lb fresh whole mushrooms
1/3 c crumbled gorgonzola cheese
1/4 c bread crumbs
1/4 c chopped hazelnuts
1/4 c finely chopped red bell pepper
4 md green onions, chopped
1/2 ts salt
Heat oven to 350°F. Remove stems from mushroom
caps; reserve caps. Finely chop enough stems to
measure about 1/2 cup. Discard remaining stems.
Mix chopped mushroom stems and remaining
ingredients in small bowl until well blended.
Spoon into mushroom caps, mounding slightly.
Place in ungreased jelly roll pan, 15 1/2 x
10 1/2x1 inch.
Bake 15 to 20 minutes or until thoroughly
heated. Serve warm.
Title: Cactus Salad
Categories: Salads
Yield: 6 Servings
1/2 c olive oil
1/4 c white wine vinegar
1 tb chopped fresh cilantro
1/2 ts salt
1 clove garlic, finely chopped
1/8 ts freshly ground pepper
8 c water
1 tb salt
1/2 lb fresh cactus pad, peeled & cut in 1/2" pieces
2 sm zucchini, thinly sliced
1 md red bell pepper, cut into 1/4" strips
To make vinaigrette, in small bowl, mix oil, vinegar,
cilantro, 1/2 teaspoon salt, garlic and pepper with
wire whisk until well blended.
In 3-quart saucepan, heat water and salt to boiling.
Add cactus. Heat to boiling; reduce heat. Boil
uncovered 5 minutes; drain. Immediately rinse with
cold water, or plunge into large bowl of ice and
water; drain. Repeat rinsing and draining twice.
In large bowl, mix cactus, zucchini and bell
pepper. Add vinaigrette; toss to mix.
Title: Stuffed Peppers
Categories: Main Dish
Yield: 6 Servings
6 lg bell peppers
1 lb lean round beef
2 tb chopped onion
1 c cooked rice
1 ts salt
1 clove garlic, minced
15 oz tomato sauce
3/4 c shredded mozzarella cheese
Cut thin slice from stem end of each bell pepper to
remove top of pepper. Remove seeds and membranes;
rinse peppers. If necessary, cut thin slice from
bottom of each pepper so they stand up straight.
In 4-quart Dutch oven, add enough water to cover
peppers. Heat to boiling; add peppers. Cook about
5 minutes; drain.
In 10-inch skillet, cook beef and onion over medium
heat 8 to 10 minutes, stirring occasionally, until
beef is brown; drain. Stir in rice, salt, garlic
and 1 cup of the tomato sauce; cook until hot.
Heat oven to 350°F. Stuff peppers with beef
mixture. Stand peppers upright in ungreased 8-inch
square glass baking dish. Pour remaining tomato
sauce over peppers.
Cover tightly with foil. Bake 45 minutes. Uncover
and bake about 15 minutes longer or until peppers
are tender. Sprinkle with cheese.
Title: Green Rice
Categories: Side Dish
Yield: 8 Servings
PUMPKIN sEEDS:
1/3 c raw unsalted hulled pumpkin seeds
1 tb olive oil
RICE:
1/2 c packed fresh cilantro
1/2 c packed fresh parsley
1 md green bell pepper, coarsely chopped
1 sm onion, chopped
2 cloves garlic, finely chopped
1 jalapeno chile, seeded
1 1/2 ts salt
1/4 ts ground cumin
2 3/4 c water
3 tb olive oil
1 1/2 c uncooked long-grain rice
In 8-inch skillet, heat pumpkin seeds and 1 tb oil
over medium heat about 3 minutes, stirring
occasionally, until seeds are lightly toasted. Use
slotted spoon to remove pumpkin seeds from pan and
cool on paper towel-lined plate.
In food processor or blender, puree cilantro,
parsley, bell pepper, onion, garlic, chile, salt,
cumin and water until smooth; set aside.
In 3-quart saucepan, heat 3 tablespoons oil over
medium heat until hot. Add rice and cook 3 minutes,
stirring occasionally, until slightly translucent
around edges. Add pureed liquid and heat to
boiling. Reduce heat to low; cover and simmer 20
minutes or until all liquid is absorbed. Fluff
with fork and stir in pumpkin seeds. Serve hot.
Title: Lemon Torte
Categories: Desserts
Yield: 8 Servings
MERINGUE SHELL:
3 egg whites
1/4 ts cream of tartar
3/4 c sugar
FILLING AND TOPPING:
3/4 c sugar
3 tb cornstarch
1/4 ts salt
3/4 c water
3 egg yolks, slightly beaten
1 tb butter
1 ts grated lemon peel
1/3 c lemon juice
1 c whipping cream
Heat oven to 275°F. Line cookie sheet with cooking
parchment paper or heavy brown paper. In medium bowl,
beat egg whites and cream of tartar with electric
mixer on high speed until foamy. Beat in 3/4 cup
sugar, 1 tablespoon at a time; continue beating
until stiff peaks form and mixture is glossy. Do
not underbeat. On cookie sheet, shape meringue
into 9-inch round with back of spoon, building
up side.
Bake 1 hour 30 minutes. Turn off oven; leave
meringue in oven with door closed 1 hour. Finish
cooling at room temperature, about 2 hours.
In 2-quart saucepan, mix 3/4 cup sugar, the
cornstarch and salt. Gradually stir in water. Cook
over medium heat, stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute.
Gradually stir at least half of the hot mixture
into egg yolks; stir back into hot mixture in
saucepan. Boil and stir 1 minute; remove from heat.
Stir in butter, lemon peel and lemon juice. Press
plastic wrap onto surface to keep it from drying
out. Cool to room temperature. Spoon into meringue
shell. Cover and refrigerate at least 12 hours
but no longer than 24 hours.
In chilled medium bowl, beat whipping cream with
electric mixer on high speed until soft peaks
form. Spread over filling. Refrigerate until
serving. Store in refrigerator.
