Title: Filled Tomatoes
Categories: Appetizers
Yield: 8 Servings
24 cherry tomatoes
green onion tops, in strips
1/2 c chicken salad
2 tb prepared horseradish
With sharp knife, cut 1/4-inch off stem side of
each tomato and 1/8-inch off bottoms. Using melon
baller or small spoon, remove insides of tomatoes;
discard.
Make cuts in ends of each green onion piece; place
in bowl of ice water until curly.
In small bowl, mix chicken salad and horseradish.
Place 1 teaspoon chicken salad in each tomato.
Place 1 green onion brush in top center of each
tomato for stem.
Title: Key West Salad
Categories: Salads
Yield: 8 Servings
1/4 c sugar
2 tb water
2 tb fresh lime juice
1 tb tequila
1/2 ts lime peel
4 c cut-up fresh fruit
In 1 1/2-quart saucepan, heat sugar and water to
boiling; reduce heat. Simmer uncovered about 2
minutes, stirring constantly, until sugar is
dissolved; remove from heat. Stir in lime juice
and tequila.
Let lime dressing stand until room temperature.
Cover and refrigerate about 2 hours or until cool.
Stir lime peel into dressing. In very large bowl,
carefully toss fruit and dressing. Serve
immediately.
Title: Greek Meat Loaves
Categories: Main Dish
Yield: 4 Servings
MEAT LOAVES:
1 lb ground beef
1/2 c frozen spinach, cooked & well drained
1 sm onion, finely chopped
1/3 c oats
2 oz crumbled feta cheese
1 egg plus 1 egg white
1 ts dried oregano leaves, crushed
1/2 ts garlic salt
1/4 ts pepper
SAUCE:
3/4 c plain yogurt
1/2 md cucumber, peeled & finely chopped
1 tb olive oil
1/4 ts salt
1 clove garlic, finely chopped
Heat oven to 350°F. Spray 8 regular-size muffin
cups with cooking spray.
In medium bowl, mix meat loaves ingredients. Scoop
generous 1/3 cup meat mixture into each muffin cup,
pressing down slightly.
Bake 30 to 35 minutes or until meat thermometer
inserted in center of one loaf reads 160°F. Let
stand in pan 5 minutes.
Meanwhile, in small bowl, mix sauce ingredients;
refrigerate until serving time. Serve meat loaves
with sauce.
Title: Nutty Rice
Categories: Side Dish
Yield: 8 Servings
1 1/3 c uncooked long-grain white rice
2 2/3 c water
2 tb butter
1 c sliced celery
1 lg onion, chopped
1 c walnuts, chopped & toasted
2/3 c golden raisins
3 tb honey
3 tb lime juice
1 tb olive oil
1/4 ts salt
1/4 ts ground cinnamon
In 2-quart saucepan, cook rice in water as directed
on package. Cool completely, about 20 minutes.
In 12-inch skillet, melt butter over medium heat.
Cook celery and onion in butter until tender. Stir
in rice, walnuts and raisins. Cook 1 minute or
until thoroughly heated.
In small bowl, mix honey, lime juice, oil, salt,
cinnamon and pepper. Drizzle mixture over rice;
toss to coat. Garnish with celery leaves. Serve
warm or at room temperature.
Title: Orange Cake
Categories: Desserts
Yield: 12 Servings
1 box white cake mix
1 1/4 c water
1/3 c light olive oil
1/4 c orange juice
1 tb grated orange peel
3 eggs
12 oz container vanilla frosting
1 1/2 ts grated orange peel
1 tb orange juice
1 tb grated orange peel
Heat oven to 325°F. Generously spray bottom
only of 10-inch springform pan with baking spray
with flour.
In large bowl, beat cake mix, water, olive oil,
1/4 cup orange juice, 1 tablespoon orange peel
and the eggs with electric mixer on low speed
30 seconds, then on medium speed 2 minutes,
scraping bowl occasionally. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted
near center comes out clean. Cool completely,
about 1 hour.
Carefully run knife around side of pan to loosen;
remove side of pan. Transfer cake to serving
plate. In medium bowl, stir frosting, 1 1/2
teaspoons orange peel and 1 tablespoon orange
juice until well blended. Frost top and side of
cake. Garnish with 1 tablespoon orange peel.
Store loosely covered in refrigerator.
Title: Broccoli Appetizers
Categories: Appetizers
Yield: 30 Appetizers
1 1/2 c frozen chopped broccoli, thawed
7 oz can whole kernel corn, drained
1 sm onion, chopped
1/2 c coarsely chopped walnuts
1/2 c flour
1/4 ts garlic salt
1/2 c milk
1/4 c butter, melted
2 eggs
1 c shredded cheddar cheese
Heat oven to 375°F. Spray 9-inch square pan with
cooking spray. In pan, mix broccoli, corn, onion and
walnuts.
In medium bowl, stir all remaining ingredients except
cheese with wire whisk or fork until blended. Pour
into pan.
Bake 23 to 25 minutes or until knife inserted in
center comes out clean. Sprinkle with cheese. Bake
2 to 3 minutes longer or until cheese is melted.
Cool 30 minutes. To serve, cut into 5 rows by 3
rows; cut each rectangle diagonally in half.
Title: Feta Salad
Categories: Salads
Yield: 6 Servings
2 lg tomatoes, cut into 12 slices
12 thin slices cucumber
1/2 c crumbled feta cheese
2 tb sliced pitted kalamata
1/4 c vinaigrette salad dressing
2 tb chopped fresh oregano
Arrange tomato slices on serving platter, sides
touching or slightly overlapping. Top each slice
with cucumber slice.
Sprinkle cheese and olives over tomatoes and
cucumber. Drizzle with salad dressing. Sprinkle
with oregano.
Title: Tuscan Pork
Categories: Main Dish
Yield: 4 Servings
1/4 c all-purpose flour
1 ts salt
1/2 ts black pepper
1 egg
4 boneless pork chops
2 tb olive oil
2 ts finely chopped garlic
14.5 oz diced tomatoes, undrained
1/3 c chicken broth
1/4 c balsamic vinegar
2 tb sliced fresh basil leaves
1 tb capers
In shallow dish, mix flour, salt and pepper. In
another shallow dish, beat egg with fork. Dip pork
chops into egg, then coat with flour mixture.
In 12-inch nonstick skillet, heat oil over
medium-high heat. Add pork chops; cook 2 to 3
minutes on each side or until golden brown.
Remove pork from skillet; set aside.
Place garlic in skillet; cook 1 minute, stirring
constantly. Stir in tomatoes, broth, vinegar,
basil and capers. Return pork chops to skillet.
Bring to a boil. Reduce heat to medium-low.
Cover; simmer 13 to 15 minutes or until pork is
no longer pink and thermometer inserted in
center reads 160°F.
To serve, spoon tomato mixture over pork chops.
Title: Quinoa Succotash
Categories: Side Dish
Yield: 6 Servings
3/4 c uncooked quinoa
1 1/2 c water
9 oz frozen baby lima beans
10 oz frozen corn
1 ts paprika
1/2 ts salt
1/4 ts pepper
2 md plum tomatoes, seeded, chopped
sliced green onions
In fine strainer, rinse quinoa under cold water 1
minute; drain well. In 2-quart saucepan, heat quinoa
and water to boiling. Reduce heat to low; cover and
simmer 12 to 15 minutes or until tender and liquid
is absorbed.
Meanwhile, cook lima beans as directed on box; drain.
Cook corn as directed on box. Pour drained lima
beans and corn & butter sauce into 10-inch skillet.
Add paprika, salt and pepper; mix well. Stir in
cooked quinoa and tomato.
Cook over medium heat, stirring frequently, 1 to 2
minutes or until mixture is thoroughly heated.
Sprinkle with green onions.
Title: Banana Bread Pudding
Categories: Desserts
Yield: 6 Servings
BREAD:
2 c all-purpose flour
1 ts baking soda
1 ts ground cinnamon
1/4 ts salt
1/2 c unsalted butter, softened
3/4 c packed brown sugar
2 eggs
2 c mashed very ripe bananas
CUSTARD:
6 oz cream cheese, softened
1/2 c powdered sugar
2 1/4 c half-and-half
1 1/2 ts vanilla
1 ds salt
3 eggs
GARNISH:
powdered sugar
Heat oven to 350°F. Spray 11x7-inch glass baking
dish with cooking spray.
In medium bowl, stir together flour, baking soda,
cinnamon and 1/4 teaspoon salt. Set aside.
In large bowl, beat butter and brown sugar with
electric mixer on medium speed until well blended.
Add 2 eggs, one at a time, beating well and
scraping down side of bowl after each addition.
Beat in bananas until well mixed. On low speed,
gradually add flour mixture, beating just until
combined. Pour into baking dish.
Bake 35 to 45 minutes or until toothpick inserted
in center comes out clean. Cool slightly, about 15
minutes.
Cut Banana Bread into 1-inch cubes. Place cubes in
single layer on ungreased cookie sheet. Return to
oven; toast cubes 15 to 20 minutes, turning once
or twice, until slightly dried out.
Place dried cubes in ungreased 8-inch square glass
baking dish or 6 individual ramekins. Set aside.
In medium bowl, beat cream cheese and powdered
sugar with electric mixer on medium speed until
smooth and creamy. On low speed, beat in
half-and-half. Add vanilla, salt and 3 eggs;
beat until almost smooth. Pour Custard evenly
over bread cubes in dish. Cubes should be
completely soaked by Custard; if not, use
spoon to press cubes down into Custard.
Bake 35 to 50 minutes or until Custard is set.
Sprinkle top of bread pudding with powdered
sugar. Cut into squares; serve warm.
Title: Teriyaki Wings
Categories: Appetizers
Yield: 24 Appetizers
3/4 c granulated sugar
1/2 c packed brown sugar
1 ts garlic powder
1 ts ground ginger
1 c soy sauce
3/4 c water
1/4 c pineapple juice
1/4 c vegetable oil
24 chicken wings
In very large bowl, mix all ingredients except
chicken wings. Add chicken; toss gently to coat.
Refrigerate at least 2 hours to marinate.
Remove chicken from marinade; place in 4- to
6-quart slow cooker. Add about 1 cup of the
marinade; discard any remaining marinade.
Cover; cook on High heat setting 4 to 5 hours
or until juice of chicken is clear when thickest
part is cut to bone (165°F).
Title: Clam Chowder
Categories: Soups
Yield: 4 Servings
4 c hot water
4.7 oz box au gratin potatoes
1/2 ts salt
1 c frozen corn kernels
1 c frozen broccoli florets
3 c milk
1 sm onion, chopped
13 oz canned minced clams, undrained
Heat water, potatoes and salt to boiling in 3-quart
saucepan. Boil 20 minutes; drain.
Stir in sauce mix from potatoes and remaining
ingredients. Heat to boiling over medium-high heat,
stirring occasionally.
Reduce heat; simmer uncovered about 10 minutes,
stirring occasionally, until potatoes are tender.
Title: Pot Roast
Categories: Main Dish
Yield: 6 Servings
2 tb oil
4 lb beef chuck roast
1/2 ts pepper
4 md onions, quartered
4 stalks celery, cut up
1 bay leaf
2 beef bouillon cubes
1 1/2 c boiling water
6 md potatoes, halved
6 md carrots, cut into pieces
1/4 c cold water
3 tb all-purpose flour
Heat oven to 325°F. In 5-quart Dutch oven or
roasting pan, heat oil over medium-high heat until
hot. Add beef roast; cook about 5 minutes on each
side or until browned. If desired, drain off excess
fat.
Sprinkle pepper on both sides of beef. Add 1 of the
onions, 1 of the stalks of celery and bay leaf to
beef. Dissolve bouillon in boiling water; reserve
3/4 cup. Pour remaining 3/4 cup bouillon around
beef. Bring to a boil. Cover.
Bake at 325°F. for 1 hour. Add remaining
vegetables; cover and bake an additional 1 to
1 1/4 hours or until beef and vegetables are
tender.
To prepare gravy, place beef and vegetables on warm
platter; cover loosely to keep warm. Measure
drippings from Dutch oven. If desired, skim off fat.
Add reserved 3/4 cup bouillon to drippings to make
3 cups; return to Dutch oven.
In small jar with tight-fitting lid, combine cold
water and flour; shake well. Gradually stir flour
mixture into drippings. Cook over medium heat
until mixture boils and thickens, stirring
constantly. Serve gravy with beef and vegetables.
Title: 4-Can Baked Beans
Categories: Side Dish
Yield: 12 Servings
16 oz can baked beans, undrained
15 oz can chili beans, undrained
15 oz can black beans, drained
10 oz can diced tomatoes, undrained
Heat oven to 350°F. Spray 2-quart casserole
with cooking spray. In large bowl, mix all
ingredients. Pour into casserole.
Bake 1 hour or until thoroughly heated and flavors
are blended.
Title: Beer Pops
Categories: Desserts
Yield: 14 Servings
TAN LAYER:
2/3 c sweetened condensed milk
1/4 c cold brown ale beer
1 1/2 ts vanilla
1 c whipping cream
BLACK LAYER:
2/3 c sweetened condensed milk
1/4 c cold stout beer
2 tb chocolate-flavor syrup
1 1/2 ts vanilla
1 c whipping cream
To make tan layer, in medium bowl, stir together
2/3 cup condensed milk, the brown ale beer and
1 1/2 teaspoons vanilla until well mixed.
In chilled medium bowl, beat 1 cup whipping cream
with electric mixer on high speed until stiff
peaks form. Fold whipped cream into condensed milk
mixture. Divide mixture among fourteen 5-oz paper
cups. Cover with foil; insert craft stick through
foil into center of pop. Freeze 3 to 4 hours or
until frozen.
When first layer is frozen, make black layer. To
make black layer, in medium bowl, stir together
2/3 cup condensed milk, the stout beer, chocolate
syrup and 1 1/2 teaspoons vanilla until well
mixed.
In chilled medium bowl, beat 1 cup whipping cream
with electric mixer on high speed until stiff
peaks form. Fold whipped cream into condensed
milk mixture. Remove foil from pops. Pour mixture
over frozen layer. Return foil to pops to help
support sticks. Freeze about 8 hours or until
frozen before serving. Store remaining pops
covered in freezer.
Title: Appetizer Hearts
Categories: Appetizers
Yield: 24 Appetizers
1 1/2 c original bisquick mix
2 ts dried oregano leaves
1/3 c water
1/4 c garlic spreadable cheese
1/2 c finely chopped red bell pepper
2 tb butter, melted
In medium bowl, stir bisquick mix, oregano and water
until mixture comes together. On work surface
sprinkled with additional bisquick mix, knead dough
5 times. Roll dough into 13x10-inch rectangle,
about 1/8 inch thick.
In small bowl, mix cheese and bell pepper. Spread
mixture evenly over dough. Carefully roll long
edges of dough to meet in center. Place on cookie
sheet lined with cooking parchment paper. Freeze
10 to 15 minutes or until firm.
Meanwhile, heat oven to 400°F. Spray large
cookie sheet with cooking spray.
Transfer dough to cutting board. With sharp knife,
cut dough into 1/2-inch slices. Place slices, cut
sides down, on sprayed cookie sheet. Slightly
pinch base of heart into point. Brush butter over
hearts.
Bake 7 to 9 minutes or until tops are lightly
golden. Cool 10 minutes before serving.
Title: Asian Pasta Salad
Categories: Salads
Yield: 8 Servings
1 box classic pasta salad
3 oz package ramen noodle soup
3 tb sugar
3 tb vegetable oil
2 tb white vinegar
2 tb water
1 tb soy sauce
3 c coleslaw mix
1 c snow pea pods, sliced
1/2 c sliced almonds, toasted
15 oz can mandarin orange segments, drained
Empty pasta mix into 3-quart saucepan 2/3 full of
boiling water. Gently boil uncovered 12 minutes,
stirring occasionally. Drain pasta; rinse with
cold water. Shake to drain well.
In large bowl, stir together seasoning mixes from
pasta mix and soup mix, sugar, oil, vinegar, water
and soy sauce. Add pasta, coleslaw mix, pea pods,
almonds and oranges; toss to combine.
Just before serving, coarsely crush dry noodles
from soup mix; stir into pasta mixture. Serve
immediately, or refrigerate.
Title: Sunny Chicken
Categories: Main Dish
Yield: 6 Servings
1 c bran cereal
6 boneless skinless chicken breasts
1/2 ts salt
1/4 ts pepper
1/4 c milk
Place cereal in resealable food-storage plastic bag;
seal bag and crush with rolling pin or meat mallet.
Sprinkle both sides of chicken with 1/2 teaspoon salt
and the pepper. In shallow dish, place milk. In
another shallow dish, place cereal; dip chicken
into milk, then coat with cereal.
In 12-inch nonstick skillet, heat 2 tablespoons of
the oil over medium heat. Cook chicken in oil 15
minutes, turning once, until juice of chicken is
clear when thickest part is cut (170??F). Serve
chicken warm.
Title: Almond Greens
Categories: Side Dish
Yield: 4 Servings
7.5 oz frozen green beans & almonds
1 bunch fresh kale, sliced
1/4 c water
2 tb harissa sauce
Cook beans as directed on box for minimum time.
Meanwhile, in 12-inch skillet, place kale and water.
Cook over medium-high heat, stirring frequently, 3
to 4 minutes or until kale is crisp-tender, adding
more water if necessary. Stir in harissa; toss to
coat.
Stir in beans. Cook, stirring gently, until
thoroughly heated. Serve topped with almonds.
Title: Banana Crepes
Categories: Desserts
Yield: 12 Servings
CREPES:
1 c original bisquick mix
3/4 c milk
2 eggs
FILLING:
1 1/2 c whipping cream
1/4 c sugar
3 bananas, sliced
2 c fresh strawberries, sliced
1/4 c chopped walnuts
In small bowl, stir all crepe ingredients until
blended. Grease 6- or 7-inch skillet with shortening
or cooking spray; heat over medium-high heat. For
each crepe, pour 2 tablespoons batter into skillet;
rotate skillet until batter covers bottom. Cook
until golden brown. Gently loosen edge with metal
spatula; turn and cook other side until golden
brown. Stack crepes as you remove them from
skillet, placing waxed paper between each. Keep
crepes covered to prevent them from drying out.
In chilled medium bowl, beat whipping cream and
sugar with electric mixer on high speed until
stiff. Spoon about 3 tablespoons whipped cream
down center of each crepe; top with 4 or 5
banana slices. Roll up; top each crepe with
whipped cream, strawberries and walnuts.
Title: Italian Nachos
Categories: Appetizers
Yield: 28 Appetizers
28 slices baguette bread
olive oil cooking spray
1/2 lb bulk italian sausage
2/3 c alfredo pasta sauce
1 ts italian seasoning
1 lg tomato, seeded & chopped
2 1/4 oz can sliced ripe olives, drained
1 1/2 c shredded mozzarella cheese
chopped fresh parsley
Heat oven to 400°F. Line large cookie sheet with
foil. On cookie sheet, arrange bread slices with
sides touching. Spray tops of bread slices lightly
with cooking spray. Bake 6 to 8 minutes or until
light golden brown.
Meanwhile, in 10-inch skillet, cook sausage over
medium-high heat 5 to 7 minutes, stirring
occasionally and breaking into small pieces,
until no longer pink; drain. Stir in alfredo
sauce and italian seasoning.
Spoon sausage mixture evenly over bread slices.
Sprinkle evenly with tomato, olives and cheese.
Bake about 6 minutes or until cheese is melted.
Sprinkle with parsley. Serve hot.
Title: Spinach Ambrosia
Categories: Salads
Yield: 4 Servings
7 c bite-size pieces fresh spinach
1/2 c shredded coconut
11 oz can pineapple chunks, drained
1/3 c orange juice
Toss spinach, coconut and fruit in large bowl.
Drizzle with orange juice. Serve immediately.
Title: Beef Wraps
Categories: Main Dish
Yield: 4 Servings
1 tb plus 1 1/2 ts chili powder
2 ts dried oregano leaves
1 ts ground cumin
1 ts salt
1 lb beef top sirloin steak
4 tortillas
3/4 c sour cream
1 tb prepared horseradish
4 c shredded lettuce
1 lg tomato, chopped
In small bowl, mix chili powder, oregano, cumin and
salt. Rub mixture on both sides of beef. Let stand
10 minutes at room temperature.
Set oven control to broil. Place beef on rack in
broiler pan. Broil with top 3 to 4 inches from heat
about 10 minutes for medium doneness, turning once,
or until desired doneness. Cut into 1/8-inch
slices.
Warm tortillas as directed on package. In small
bowl, mix sour cream and horseradish. Spread 3
tablespoons horseradish mixture over each
tortilla; top each with 1 cup of the lettuce
and 1/4 cup of the tomato. Top with beef. Wrap
tortillas around filling.
Title: Polenta Potatoes
Categories: Side Dish
Yield: 4 Servings
1 lb yukon gold potatoes, peeled
1 tb refrigerated polenta
1 ts coarse sea salt
1/2 ts pepper
1/2 c olive oil
2 tb finely chopped fresh herbs
5 ts finely chopped garlic
Heat oven to 425°F. Cut potatoes into
medium-size chunks. Place potatoes in 2-quart
saucepan of salted water. Heat to boiling. Reduce
heat to medium-high; simmer 10 minutes or until
potatoes are fork-tender.
Drain potatoes; place in large bowl. Gently
toss potatoes with polenta, sea salt and pepper.
Heat large cast-iron skillet over high heat.
Add olive oil; swirl to coat. When oil is hot,
add herbs; cook 1 minute. Add potatoes,
scattering in even layer in skillet. Place
skillet in oven.
Bake 10 to 15 minutes or until bottoms are golden
and crisp. Turn potatoes; sprinkle with garlic.
Bake 10 minutes longer or until crisp on both
sides.
Using slotted spoon, transfer potatoes to serving
bowl or plate.
Title: Maple Bars
Categories: Desserts
Yield: 36 Desserts
18 oz roll refrigerated sugar cookies
3 eggs
1/3 c packed brown sugar
2 tb all-purpose flour
1 1/3 c maple-flavored syrup
1 1/2 c chopped walnuts
powdered sugar
Heat oven to 350°F. In ungreased 13x9-inch pan,
break up cookie dough. With floured fingers, press
dough evenly in bottom of pan. Bake 13 to 15
minutes or until edges are golden brown.
Meanwhile, in large bowl, beat eggs with wire whisk.
Stir in brown sugar, flour and syrup until well
blended. Stir in walnuts.
Pour egg mixture evenly over partially baked crust;
bake 30 to 35 minutes longer or until filling is
set. Cool completely on wire rack, about 1 hour 30
minutes. If desired, sprinkle with powdered sugar.
Cut into 6 rows by 6 rows.
