Recipe: 01-09-2000: 24 Fast Recipes
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01-09-2000 – Fast! Recipes (24)
Becky,.LA (10:19:47) :
FRENCH BREAD PIZZA
Recipe By : BECKY
1 loaf French bread
1 onion -- chopped
1 bell pepper -- chopped
1 jar Ragu spaghetti sauce
1 12-oz. bag mozzarella cheese -- grated
1 package pepperoni
Preheat oven to 400 degrees.
Cut bread in half.
Spread Ragu on bread.
Sprinkle on onion and pepper.
Add pepperoni.
Cover with grated cheese.
Bake on baking sheet until cheese melts.
Sandy,TX (06:09:40) : QUICK CASOULET
This recipe came from a Campbell's cook book.
1 can Campbell's condensed creamy onion soup
1 can Campbell's tomato soup
1 cup water (needs more!)
1 can (16oz.) small white beans, rinsed and drained
1 lb Kielbasa cut into 1/2" slices
4 (or more) small potatoes, peeled & quartered
3 (or more) carrots, sliced
1 1/2 tsp. dried thyme
1/8 tsp. pepper
1 bay leaf
In a dutch oven, combine soups,and water. Add beans, Kielbasa, potatoes, carrots, thyme, pepper and bay leaf. Heat to boiling, reduce heat and cover. Cook for 25 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.
Sandy,TX (06:02:08) : SALSA CHICKEN
2 lbs. boneless skinless chicken strips
4 tbl. oil
2 pkgs. taco mix
2 cans 914 oz.) tomatoes with juice
2/3 cup peach preserves
Empty taco mix into plastic bag, add chicken and shake to coat. In a large skillt, heat oil over medium heat and saute chicken until done. Stir in tomatoes and preserves. Cover and simmer 10 minutes. Serve over rice.
NOTE; use juice from only 1 can of tomatoes so sauce will be a little thicker.
This recipe, along with the 2 bread pudding sauces was found in a TX cookbook.
Sandy,TX (05:56:55) : PRALINE SAUCE
2 sticks unsalted butter
1 cup brown sugar
1 cup heavy cream
Heat all ingredients in saucepan to a boil over high heat. Reduce the heat and simmer for 5 minutes. Serve over bread pudding.
Sandy,TX (05:55:20) : WHISKEY SAUCE
1 cup brown sugar
1 stick margarine
3 to 4 tbls. whiskey
Heat all ingredients stirring constntly until sugar is dissolved. Serve over bread pudding.
KellyWA (04:30:22) : Easy Nuclear Ratatouille
1 large yellow onion, large chunks
2-4 garlic cloves, minced
1 medium eggplant, large dice
2 medium zucchini, large chunks
1 large can sliced, stewed tomatoes, drained
2T Italian herb mixture, to taste
Saute the onion and the garlic until slightly brown.* Place eggplant chunks,
zucchini chunks, onion, garlic, herbs and tomatoes in a microwaveable
casserole dish in that order and don't mix. Cover casserole loosely (glass
lids are fine) and nuke on HIGH for 25-30 minutes. Mix well and replace
cover until ready to eat. This is great as a side dish or a main dish over
pasta or rice. It is delicious and completely fat free!
*If pressed for time, you can omit this step.
KellyWA (04:29:05) : Snake Hot Dogs
1 Hot dog
1 Hot dog bun
Take hot dog and make horizontal slits (that go a little more than halfway through the hot dog) down half the length of the hot dog. For the other half of the hot dog do the same thing but make the slits on the opposite side.
When boiled (or microwaved, or broiled) the hot dog will twist like a snake. Serve on a hot dog bun with chili or cheese if desired.
KellyWA (04:27:36) : Top Ramen Pizza
(I have not made this, yet)
2 packages Beef Flavor Top Ramen
Salt
3 cups water
1/2 pound ground beef
1/2 cup mushrooms, sliced
1 jar spaghetti sauce (15-1/2oz.)
3 Tbsp. Parmesan cheese
1/2 cup onion, chopped
1/2 cup milk
1 egg
8 oz. mozzarella cheese, grated
1 pizza pan
aluminum foil
Cover pizza pan with aluminum foil. Build up foil edges to form about 1/2" tall rim around the pan. Lightly grease the aluminum surface. Cook both packages of Top Ramen noodles in water with pinch of salt. Do not use flavor packets. Drain noodles and set aside. Brown beef, onions and mushrooms together. Drain excess fat. Stir both flavor packets into meat mixture. Set aside. Beat together egg, milk and parmesan cheese. Stir this mixture into Top Ramen noodles. Evenly spread noodle/egg mixture onto pizza pan. Pour spaghetti sauce over noodles. Sprinkle meat mixture over sauce.
Top with mozzarella cheese. Bake at 350 for 20 minutes or until golden , bubbly brown. Let stand 5 minutes before slicing. Great for parties!
Serves 6
KellyWA (04:15:24) : Top Ramen Spinach Salad
A delicious blend of flavors will keep this super salad on the top of your list!
2 packages Chicken Flavor Top Ramen
8 cups spinach leaves, torn
1-1/2 cups turkey or chicken, cooked and diced
1 cup red or green grapes, halved
1 cup red pepper, slivered
1/2 cup cashews, chopped
1/2 cup gorgonzola or blue cheese, crumbled
Dressing:
2 Flavor packets from Chicken Flavor Top Ramen
4 cloves garlic, minced
Juice from 1 small lemon
1/3 cup olive oil
1/4 cup light mayonnaise
Cook noodles according to package directions, but do not
add flavor packets. Drain and cool. Cut noodles up slightly.
Combine with other salad ingredients in a large bowl. In a
small bowl, mix flavor packets, garlic and lemon juice and let
stand at least 15 minutes. Add oil and mayonnaise and whisk until smooth. Pour
dressing over salad and toss until thoroughly mixed. Garnish with red pepper rings and
small grape clusters if desired. Quick and delicious!
Serves 2
KellyWA (04:13:38) : HAM STEAK WITH SWEET MUSTARD GLAZE
Prep time: 10 minutes
Cook time: 6 minutes
Yield: 4 serv.
2 tbs. butter or marg. divided
1 center cut ham steak (1 to 1 1/4 lb.), cut 1/2 inch to 1/8 inch thick
1 firm tart apple cored and sliced
1 pear cored and sliced
1/4 cup maple syrup
1 tbs. plus 1 tsp. dijon mustard
1/4 cup chopped pecans, toasted.
1. melt 1 tbs butter til bubbly, add ham and saute about 2 minutes on each
side until lightly browned. remove from skillet and keep warm. pour off
liquid left in skillet.
2. Melt remaining butter in same sillet. Add apple and pear, cook about one
minute stirring, until lightly borwned and crisp tender. Stir in maple syrup
and mustard. Cook 1 minute more or until slightly thickened.
3. Pour sauce over ham and sprinkle with pecans. To serve, cut ham steak
into four pieces.
KellyWA (04:12:28) : Chicken Chili Stew
1 large can of chicken (or 3 boneless
chicken breasts, cut into cubes)
1 cup chopped onion
1 medium green pepper (chopped)
2 garlic cloves (minced)
2 tablespoon vegetable oil
2 cans stewed tomatoes (14
1/2 oz.)
1 can pinto beans (15 oz.)
3/4 cup PACE Picante Sauce
(add more if you like)
1 teaspoon chili powder (add more if you like)
1 teaspoon ground cumin
Optional toppings:
shredded cheddar cheese
green onion slices
diced avocado
dairy sour cream
Saute onion, green pepper and garlic in oil in dutch oven (if using fresh
chicken... saute chicken with vegetables until it loses it's pink color). Add
remaining ingredients. Simmer 20 minutes. Ladle into bowls. Top with
cheese, onion, avocado, sour cream and additional picante sauce as
desired.
KellyWA (04:11:41) : Fish Steaks Dijon
Prep Time: 5 Min.
Cook Time: 10 Min.
1 can (14 1/2 ounces) Swanson Chicken Broth
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice
1/8 teaspoon pepper
1 1/2 pounds swordfish steaks, 1 inch thick
1 tablespoon cornstarch
1. Mix broth, mustard, lemon juice and pepper. Pour 1 cup broth mixture into large shallow nonmetallic dish. Add fish and turn to coat. Cover and refrigerate 1 hour, turning fish occasionally.
2. In small saucepan mix cornstarch and remaining broth mixture until smooth. Set aside.
3. Remove fish from marinade and place on lightly oiled grill rack over medium-hot coals. Grill uncovered 10 minutes or until fish flakes easily when tested with a fork, turning once and brushing often with marinade. Discard marinade.
4. Over medium heat, heat cornstarch mixture until mixture boils and thickens, stirring constantly. Serve with fish. Serves 6.
VARIATION: Prepare as in steps 1 and 2. In step 3 remove fish from marinade and place on rack in broiler pan. Broil 4 inches from heat 10 minutes or until fish flakes easily when tested with a fork, turning once and brushing often with marinade. Discard marinade.
KellyWA (04:11:00) : Oven-Baked Catfish
Prep Time: 10 Min.
Cook Time: 20 Min.
1 cup Pepperidge Farm Corn Bread Stuffing, crushed
1/2 teaspoon paprika
1 pound catfish fillets
1 egg, beaten
2 tablespoons margarine or butter, melted (optional)
prepared creamy ranch or chunky blue cheese dressing
1. Mix stuffing and paprika on plate.
2. Dip fish into egg. Coat with stuffing mixture.
3. Place fish on baking sheet. Drizzle with margarine. Bake at 400 F. for 20
minutes or until fish
flakes easily when tested with a fork. Serve with dressing. Serves 4.
TIP: To melt margarine, remove wrapper and place in microwave-safe cup.
Cover and microwave on HIGH 30 seconds.
KellyWA (04:09:03) : Quick 'n' Easy Salmon
Prep Time: 10 Min.
Cook Time: 15 Min.
1 can (14 1/2 ounces) Swanson Ready to Serve Clear Chicken Broth
1/4 cup Chablis or other dry white wine
1/4 teaspoon dried dill weed, crushed
4 thin lemon slices
4 salmon steaks, 1 inch thick (about 1 1/2 pounds)
1. In 10-inch skillet, combine broth, wine, dill and lemon. Over medium-high heat, heat to boiling.
2. Arrange fish in broth mixture. Reduce heat to low. Cover; cook 10 minutes or until fish flakes easily when tested with a fork. Discard poaching liquid. Makes 4 servings.
* (cod, haddock or halibut)
VARIATION: Substitute 1 pound fresh or thawed frozen firm white fish fillets* for salmon.
Reduce cooking time to 5 minutes.
KellyWA (04:08:22) : Easy Shrimp & Pasta
Prep Time: 15 Min.
Cook Time: 15 Min.
2 cups Prego Spaghetti Sauce with Mushrooms
1 pound medium shrimp, peeled and deveined
4 cups hot cooked spaghetti (about 8 ounces dry)
In 2-quart saucepan over medium heat, heat spaghetti sauce to boiling. Add
shrimp. Reduce heat to low. Cover; cook 10 minutes or until shrimp turn
pink, stirring occasionally. Serve over spaghetti. Makes about 4 cups or 4
servings.
KellyWA (11:45:11) : Ramen Tuna Noodles
A quick one-pot tuna casserole made easy with ramen noodles.
2 packages Ramen style noodles, creamy chicken flavor
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1 6 oz can tuna fish, drained and chunked
Parmesan cheese, to taste
In a medium saucepan, boil just the noodles (without the seasoning
packets) in enough water to cover, until tender. Drain and return to the hot pan.
Add the seasoning packets, cheese, and mayonnaise and stir well.
Toss in tuna, season with parmesan cheese and stir gently until
mixed and warmed through. Serve immediately.
Yield: 2 servings
KellyWA (11:44:28) : Bow Tie Pasta & Tuna Salad
1 pound farfelle (bow tie pasta)
2 cups frozen peas
1 12 oz can water-packed solid white tuna, drained and flaked
2 cups chopped celery
3/4 cup low-fat cottage cheese
3/4 cup mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh dill or 2 teaspoons dried
1/4 teaspoon salt
1. Cook pasta to desired doneness as directed on package, adding
peas during last 3 minutes of cooking time. Drain; rinse with cold
water to cool.
2. Meanwhile, in blender container or food processor bowl with
metal blade, combine cottage cheese, mayonnaise and buttermilk;
blend until smooth. Stir in dill and salt. Set aside.
3. In large bowl, combine cooked pasta, peas, tuna and celery.
Pour dressing over salad; toss to coat. Cover; refrigerate at least 1
hour or until serving time.
Yield: 7 (1-1/2 cup) servings.
KellyWA (11:43:53) : Creamy Tuna Melt
2 ribs celery (for 1 cup diced)
1 small onion (for 1/2 cup chopped)
12 oz can white tuna, packed in water
1 1/2 cups low-fat cottage cheese
1/2 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/4 teaspoon garlic powder
3 English muffins
1 cup shredded Cheddar cheese
1. Place the broiler rack in the position nearest the heating element
and turn on the broiler.
2. Dice the celery and peel and finely chop the onion. Spray a 12
inch non-stick skillet with cooking oil spray and place it over
medium heat. Add the celery and onion and cook until the onion is
tender, about 2 minutes.
3. Drain the tuna and add it to the skillet along with the cottage
cheese, mayonnaise, lemon juice, and garlic powder. Stir well to
combine and break up the tuna chunks. Cook just long enough to
warm the ingredients, 2 - 3 minutes, stirring frequently. If you like a little crunch in your muffins, toast them now while the tuna mixture is warming up. Remove the pan from the heat and set aside.
4. Spray a 13 x 9 inch glass baking dish with cooking oil spray. Split the English muffins in half and place the halves, split side up, side by side in the baking dish. Spread the tuna mixture evenly over the muffins and sprinkle with the cheese. Broil until the cheese melts, 2 to 3 minutes. Serve at once.
Yield: 6 servings.
KellyWA (11:42:43) : Impossible Tuna Pie
A quick, tasty quiche-like pie flavored with dill.
1 12 oz can tuna, drained and flaked
1 tomato, seeded and chopped
1/3 cup shredded mozzarella cheese
1 cup milk
1 cup biscuit baking mix
2 eggs
1 tsp dried dill weed
Salt and pepper to taste
Preheat the oven to 400 F. Butter a pie plate. Sprinkle the tuna,
tomato, and cheese evenly in the pie plate. Blend the milk, biscuit
baking mix, eggs, dill, salt and pepper in a blender on high speed for 15 seconds, or with a hand beater or wire whisk for 1 minute, until
smooth.
Pour mixture into the pie plate. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Allow to stand for 10
minutes before serving.
Yield: 6 servings.
KellyWA (11:42:04) : Beef & Bean Burritos
These can be eaten out of hand or, my favorite, placed in
a baking dish, covered with spaghetti sauce and cheese and baked until hot and bubbling.
2 T oil
1 onion, chopped
2 garlic cloves, minced
2 lb ground beef
1 T chili powder (or to taste)
1 t cumin (or to taste)
Salt and pepper to taste
8 oz can tomato sauce
31 oz can refried beans
12 large Flour tortillas
Saute onion in oil until tender. Add beef and garlic and cook until
beef is no longer pink. Drain. Add chili powder, cumin & other
seasonings. Stir in tomato sauce and simmer 5 minutes. Add refried beans and cook and stir until well blended. Set aside to cool
completely.
Divide meat mixture into 12 portions. Soften tortillas, according to
package instructions, and place a portion of meat on each. Roll up,
burrito style.
These may be frozen as follows. Place seam side down on a cookie
sheet and freeze until frozen. Wrap each individually and return to freezer.
KellyWA (11:41:31) : Icebox Cake
This simple recipe is basically layers of graham crackers and chocolate pudding, but after being refrigerated, it becomes cake-like. The recipe here calls for instant pudding, but it is even better if made with cooked pudding.
1 small package instant sugar-free chocolate pudding
2 cups milk
8 whole graham crackers
Break the graham crackers into pieces to line a 9 x 5 inch loaf pan.
You should have enough crackers for 3 layers. Place one layer of
crackers in the pan. Set the remaining crackers aside.
Prepare the chocolate pudding according the package instructions,
using the 2 cups of milk. After mixing, work quickly so it doesn't set up.
Pour about one third of the pudding into the prepared pan,
spreading it out evenly. Place a layer of graham crackers on the
pudding. Pour another third of the pudding in, spreading it evenly.
Place the final layer of graham crackers and top with the remaining pudding.
Cover and chill overnight. To serve, cut into 4 pieces, using a
spatula to place on dessert dishes.
Yield: 4 servings.
KellyWA (11:40:26) : Crab Supreme
An excellent way to stretch one pound of crab meat to feed 6 hungry people.
1/2 lb butter
1 green pepper, chopped
1 onion, chopped
1/2 cup flour
1/2 tsp salt
2 tsp dry mustard
2 cups grated cheddar cheese
2 cups milk
28 oz can tomatoes, drained & chopped
2 tsp Worcestershire sauce
1 lb crab meat (fresh or pasteurized)
Melt butter in a large saucepan. Saute onion and pepper in butter
until softened. Mix flour, mustard, and salt. Remove pan from heat and whisk in flour mixture with butter, peppers, and onion, until
smooth. Add milk, stirring constantly and return to heat. Add cheese to pan. Cook on medium until cheese has melted and sauce is
smooth and thick, stirring constantly. Stir in Worcestershire sauce.
Add tomatoes and crab meat.
To freeze, cool and place in freezer bags. To serve, defrost (if
frozen) and pour into a casserole dish and bake at 400 degrees for
20 minutes until hot and bubbly. Also can be microwaved. Serve
over rice. Yield: 6 servings.
KellyWA (10:55:48) : Cranberry Apple Cobbler
An easy 3 ingredient recipe that yields a wonderful baked dessert.
1 16-ounce can apple pie filling
1 14-ounce can whole berry cranberry sauce
1 16-ounce roll of refrigerated sugar cookie dough
Preheat oven to 350 degrees. Pour apple pie filling into a greased
baking dish. Spread cranberry sauce on top. Slice cookie dough
about 1/4-inch thick and place cookie slices over apples and
cranberry sauce. Bake at 350 degrees for 20 minutes, or until
cookies are lightly browned.
Serve warm or cold. Optionally top with ice cream or whipped
cream.
Sandy,TX (10:50:02) : RECIPE FOR KINDNESS
1 cup of good thoughts
1 cup of good deeds
1 cup of consideration for others
2 cups of sacrifice
2 cups of well beaten faults
3 cups of forgiveness
4 cups of prayer-faith
Mix thoroughly, add tears of joy, sorrow and sympathy. Flavor with love and kindly service. Fold in four cups of prayer and faith. Blend well. Fold into daily life. Bake well with the warmth of human kindness and serve with a smile anytime. It will satisfy the hunger of starved souls.
AUTHOR UNKNOWN
01-09-2000 – Fast! Recipes (24)
Becky,.LA (10:19:47) :
FRENCH BREAD PIZZA
Recipe By : BECKY
1 loaf French bread
1 onion -- chopped
1 bell pepper -- chopped
1 jar Ragu spaghetti sauce
1 12-oz. bag mozzarella cheese -- grated
1 package pepperoni
Preheat oven to 400 degrees.
Cut bread in half.
Spread Ragu on bread.
Sprinkle on onion and pepper.
Add pepperoni.
Cover with grated cheese.
Bake on baking sheet until cheese melts.
Sandy,TX (06:09:40) : QUICK CASOULET
This recipe came from a Campbell's cook book.
1 can Campbell's condensed creamy onion soup
1 can Campbell's tomato soup
1 cup water (needs more!)
1 can (16oz.) small white beans, rinsed and drained
1 lb Kielbasa cut into 1/2" slices
4 (or more) small potatoes, peeled & quartered
3 (or more) carrots, sliced
1 1/2 tsp. dried thyme
1/8 tsp. pepper
1 bay leaf
In a dutch oven, combine soups,and water. Add beans, Kielbasa, potatoes, carrots, thyme, pepper and bay leaf. Heat to boiling, reduce heat and cover. Cook for 25 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.
Sandy,TX (06:02:08) : SALSA CHICKEN
2 lbs. boneless skinless chicken strips
4 tbl. oil
2 pkgs. taco mix
2 cans 914 oz.) tomatoes with juice
2/3 cup peach preserves
Empty taco mix into plastic bag, add chicken and shake to coat. In a large skillt, heat oil over medium heat and saute chicken until done. Stir in tomatoes and preserves. Cover and simmer 10 minutes. Serve over rice.
NOTE; use juice from only 1 can of tomatoes so sauce will be a little thicker.
This recipe, along with the 2 bread pudding sauces was found in a TX cookbook.
Sandy,TX (05:56:55) : PRALINE SAUCE
2 sticks unsalted butter
1 cup brown sugar
1 cup heavy cream
Heat all ingredients in saucepan to a boil over high heat. Reduce the heat and simmer for 5 minutes. Serve over bread pudding.
Sandy,TX (05:55:20) : WHISKEY SAUCE
1 cup brown sugar
1 stick margarine
3 to 4 tbls. whiskey
Heat all ingredients stirring constntly until sugar is dissolved. Serve over bread pudding.
KellyWA (04:30:22) : Easy Nuclear Ratatouille
1 large yellow onion, large chunks
2-4 garlic cloves, minced
1 medium eggplant, large dice
2 medium zucchini, large chunks
1 large can sliced, stewed tomatoes, drained
2T Italian herb mixture, to taste
Saute the onion and the garlic until slightly brown.* Place eggplant chunks,
zucchini chunks, onion, garlic, herbs and tomatoes in a microwaveable
casserole dish in that order and don't mix. Cover casserole loosely (glass
lids are fine) and nuke on HIGH for 25-30 minutes. Mix well and replace
cover until ready to eat. This is great as a side dish or a main dish over
pasta or rice. It is delicious and completely fat free!
*If pressed for time, you can omit this step.
KellyWA (04:29:05) : Snake Hot Dogs
1 Hot dog
1 Hot dog bun
Take hot dog and make horizontal slits (that go a little more than halfway through the hot dog) down half the length of the hot dog. For the other half of the hot dog do the same thing but make the slits on the opposite side.
When boiled (or microwaved, or broiled) the hot dog will twist like a snake. Serve on a hot dog bun with chili or cheese if desired.
KellyWA (04:27:36) : Top Ramen Pizza
(I have not made this, yet)
2 packages Beef Flavor Top Ramen
Salt
3 cups water
1/2 pound ground beef
1/2 cup mushrooms, sliced
1 jar spaghetti sauce (15-1/2oz.)
3 Tbsp. Parmesan cheese
1/2 cup onion, chopped
1/2 cup milk
1 egg
8 oz. mozzarella cheese, grated
1 pizza pan
aluminum foil
Cover pizza pan with aluminum foil. Build up foil edges to form about 1/2" tall rim around the pan. Lightly grease the aluminum surface. Cook both packages of Top Ramen noodles in water with pinch of salt. Do not use flavor packets. Drain noodles and set aside. Brown beef, onions and mushrooms together. Drain excess fat. Stir both flavor packets into meat mixture. Set aside. Beat together egg, milk and parmesan cheese. Stir this mixture into Top Ramen noodles. Evenly spread noodle/egg mixture onto pizza pan. Pour spaghetti sauce over noodles. Sprinkle meat mixture over sauce.
Top with mozzarella cheese. Bake at 350 for 20 minutes or until golden , bubbly brown. Let stand 5 minutes before slicing. Great for parties!
Serves 6
KellyWA (04:15:24) : Top Ramen Spinach Salad
A delicious blend of flavors will keep this super salad on the top of your list!
2 packages Chicken Flavor Top Ramen
8 cups spinach leaves, torn
1-1/2 cups turkey or chicken, cooked and diced
1 cup red or green grapes, halved
1 cup red pepper, slivered
1/2 cup cashews, chopped
1/2 cup gorgonzola or blue cheese, crumbled
Dressing:
2 Flavor packets from Chicken Flavor Top Ramen
4 cloves garlic, minced
Juice from 1 small lemon
1/3 cup olive oil
1/4 cup light mayonnaise
Cook noodles according to package directions, but do not
add flavor packets. Drain and cool. Cut noodles up slightly.
Combine with other salad ingredients in a large bowl. In a
small bowl, mix flavor packets, garlic and lemon juice and let
stand at least 15 minutes. Add oil and mayonnaise and whisk until smooth. Pour
dressing over salad and toss until thoroughly mixed. Garnish with red pepper rings and
small grape clusters if desired. Quick and delicious!
Serves 2
KellyWA (04:13:38) : HAM STEAK WITH SWEET MUSTARD GLAZE
Prep time: 10 minutes
Cook time: 6 minutes
Yield: 4 serv.
2 tbs. butter or marg. divided
1 center cut ham steak (1 to 1 1/4 lb.), cut 1/2 inch to 1/8 inch thick
1 firm tart apple cored and sliced
1 pear cored and sliced
1/4 cup maple syrup
1 tbs. plus 1 tsp. dijon mustard
1/4 cup chopped pecans, toasted.
1. melt 1 tbs butter til bubbly, add ham and saute about 2 minutes on each
side until lightly browned. remove from skillet and keep warm. pour off
liquid left in skillet.
2. Melt remaining butter in same sillet. Add apple and pear, cook about one
minute stirring, until lightly borwned and crisp tender. Stir in maple syrup
and mustard. Cook 1 minute more or until slightly thickened.
3. Pour sauce over ham and sprinkle with pecans. To serve, cut ham steak
into four pieces.
KellyWA (04:12:28) : Chicken Chili Stew
1 large can of chicken (or 3 boneless
chicken breasts, cut into cubes)
1 cup chopped onion
1 medium green pepper (chopped)
2 garlic cloves (minced)
2 tablespoon vegetable oil
2 cans stewed tomatoes (14
1/2 oz.)
1 can pinto beans (15 oz.)
3/4 cup PACE Picante Sauce
(add more if you like)
1 teaspoon chili powder (add more if you like)
1 teaspoon ground cumin
Optional toppings:
shredded cheddar cheese
green onion slices
diced avocado
dairy sour cream
Saute onion, green pepper and garlic in oil in dutch oven (if using fresh
chicken... saute chicken with vegetables until it loses it's pink color). Add
remaining ingredients. Simmer 20 minutes. Ladle into bowls. Top with
cheese, onion, avocado, sour cream and additional picante sauce as
desired.
KellyWA (04:11:41) : Fish Steaks Dijon
Prep Time: 5 Min.
Cook Time: 10 Min.
1 can (14 1/2 ounces) Swanson Chicken Broth
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice
1/8 teaspoon pepper
1 1/2 pounds swordfish steaks, 1 inch thick
1 tablespoon cornstarch
1. Mix broth, mustard, lemon juice and pepper. Pour 1 cup broth mixture into large shallow nonmetallic dish. Add fish and turn to coat. Cover and refrigerate 1 hour, turning fish occasionally.
2. In small saucepan mix cornstarch and remaining broth mixture until smooth. Set aside.
3. Remove fish from marinade and place on lightly oiled grill rack over medium-hot coals. Grill uncovered 10 minutes or until fish flakes easily when tested with a fork, turning once and brushing often with marinade. Discard marinade.
4. Over medium heat, heat cornstarch mixture until mixture boils and thickens, stirring constantly. Serve with fish. Serves 6.
VARIATION: Prepare as in steps 1 and 2. In step 3 remove fish from marinade and place on rack in broiler pan. Broil 4 inches from heat 10 minutes or until fish flakes easily when tested with a fork, turning once and brushing often with marinade. Discard marinade.
KellyWA (04:11:00) : Oven-Baked Catfish
Prep Time: 10 Min.
Cook Time: 20 Min.
1 cup Pepperidge Farm Corn Bread Stuffing, crushed
1/2 teaspoon paprika
1 pound catfish fillets
1 egg, beaten
2 tablespoons margarine or butter, melted (optional)
prepared creamy ranch or chunky blue cheese dressing
1. Mix stuffing and paprika on plate.
2. Dip fish into egg. Coat with stuffing mixture.
3. Place fish on baking sheet. Drizzle with margarine. Bake at 400 F. for 20
minutes or until fish
flakes easily when tested with a fork. Serve with dressing. Serves 4.
TIP: To melt margarine, remove wrapper and place in microwave-safe cup.
Cover and microwave on HIGH 30 seconds.
KellyWA (04:09:03) : Quick 'n' Easy Salmon
Prep Time: 10 Min.
Cook Time: 15 Min.
1 can (14 1/2 ounces) Swanson Ready to Serve Clear Chicken Broth
1/4 cup Chablis or other dry white wine
1/4 teaspoon dried dill weed, crushed
4 thin lemon slices
4 salmon steaks, 1 inch thick (about 1 1/2 pounds)
1. In 10-inch skillet, combine broth, wine, dill and lemon. Over medium-high heat, heat to boiling.
2. Arrange fish in broth mixture. Reduce heat to low. Cover; cook 10 minutes or until fish flakes easily when tested with a fork. Discard poaching liquid. Makes 4 servings.
* (cod, haddock or halibut)
VARIATION: Substitute 1 pound fresh or thawed frozen firm white fish fillets* for salmon.
Reduce cooking time to 5 minutes.
KellyWA (04:08:22) : Easy Shrimp & Pasta
Prep Time: 15 Min.
Cook Time: 15 Min.
2 cups Prego Spaghetti Sauce with Mushrooms
1 pound medium shrimp, peeled and deveined
4 cups hot cooked spaghetti (about 8 ounces dry)
In 2-quart saucepan over medium heat, heat spaghetti sauce to boiling. Add
shrimp. Reduce heat to low. Cover; cook 10 minutes or until shrimp turn
pink, stirring occasionally. Serve over spaghetti. Makes about 4 cups or 4
servings.
KellyWA (11:45:11) : Ramen Tuna Noodles
A quick one-pot tuna casserole made easy with ramen noodles.
2 packages Ramen style noodles, creamy chicken flavor
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1 6 oz can tuna fish, drained and chunked
Parmesan cheese, to taste
In a medium saucepan, boil just the noodles (without the seasoning
packets) in enough water to cover, until tender. Drain and return to the hot pan.
Add the seasoning packets, cheese, and mayonnaise and stir well.
Toss in tuna, season with parmesan cheese and stir gently until
mixed and warmed through. Serve immediately.
Yield: 2 servings
KellyWA (11:44:28) : Bow Tie Pasta & Tuna Salad
1 pound farfelle (bow tie pasta)
2 cups frozen peas
1 12 oz can water-packed solid white tuna, drained and flaked
2 cups chopped celery
3/4 cup low-fat cottage cheese
3/4 cup mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh dill or 2 teaspoons dried
1/4 teaspoon salt
1. Cook pasta to desired doneness as directed on package, adding
peas during last 3 minutes of cooking time. Drain; rinse with cold
water to cool.
2. Meanwhile, in blender container or food processor bowl with
metal blade, combine cottage cheese, mayonnaise and buttermilk;
blend until smooth. Stir in dill and salt. Set aside.
3. In large bowl, combine cooked pasta, peas, tuna and celery.
Pour dressing over salad; toss to coat. Cover; refrigerate at least 1
hour or until serving time.
Yield: 7 (1-1/2 cup) servings.
KellyWA (11:43:53) : Creamy Tuna Melt
2 ribs celery (for 1 cup diced)
1 small onion (for 1/2 cup chopped)
12 oz can white tuna, packed in water
1 1/2 cups low-fat cottage cheese
1/2 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/4 teaspoon garlic powder
3 English muffins
1 cup shredded Cheddar cheese
1. Place the broiler rack in the position nearest the heating element
and turn on the broiler.
2. Dice the celery and peel and finely chop the onion. Spray a 12
inch non-stick skillet with cooking oil spray and place it over
medium heat. Add the celery and onion and cook until the onion is
tender, about 2 minutes.
3. Drain the tuna and add it to the skillet along with the cottage
cheese, mayonnaise, lemon juice, and garlic powder. Stir well to
combine and break up the tuna chunks. Cook just long enough to
warm the ingredients, 2 - 3 minutes, stirring frequently. If you like a little crunch in your muffins, toast them now while the tuna mixture is warming up. Remove the pan from the heat and set aside.
4. Spray a 13 x 9 inch glass baking dish with cooking oil spray. Split the English muffins in half and place the halves, split side up, side by side in the baking dish. Spread the tuna mixture evenly over the muffins and sprinkle with the cheese. Broil until the cheese melts, 2 to 3 minutes. Serve at once.
Yield: 6 servings.
KellyWA (11:42:43) : Impossible Tuna Pie
A quick, tasty quiche-like pie flavored with dill.
1 12 oz can tuna, drained and flaked
1 tomato, seeded and chopped
1/3 cup shredded mozzarella cheese
1 cup milk
1 cup biscuit baking mix
2 eggs
1 tsp dried dill weed
Salt and pepper to taste
Preheat the oven to 400 F. Butter a pie plate. Sprinkle the tuna,
tomato, and cheese evenly in the pie plate. Blend the milk, biscuit
baking mix, eggs, dill, salt and pepper in a blender on high speed for 15 seconds, or with a hand beater or wire whisk for 1 minute, until
smooth.
Pour mixture into the pie plate. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Allow to stand for 10
minutes before serving.
Yield: 6 servings.
KellyWA (11:42:04) : Beef & Bean Burritos
These can be eaten out of hand or, my favorite, placed in
a baking dish, covered with spaghetti sauce and cheese and baked until hot and bubbling.
2 T oil
1 onion, chopped
2 garlic cloves, minced
2 lb ground beef
1 T chili powder (or to taste)
1 t cumin (or to taste)
Salt and pepper to taste
8 oz can tomato sauce
31 oz can refried beans
12 large Flour tortillas
Saute onion in oil until tender. Add beef and garlic and cook until
beef is no longer pink. Drain. Add chili powder, cumin & other
seasonings. Stir in tomato sauce and simmer 5 minutes. Add refried beans and cook and stir until well blended. Set aside to cool
completely.
Divide meat mixture into 12 portions. Soften tortillas, according to
package instructions, and place a portion of meat on each. Roll up,
burrito style.
These may be frozen as follows. Place seam side down on a cookie
sheet and freeze until frozen. Wrap each individually and return to freezer.
KellyWA (11:41:31) : Icebox Cake
This simple recipe is basically layers of graham crackers and chocolate pudding, but after being refrigerated, it becomes cake-like. The recipe here calls for instant pudding, but it is even better if made with cooked pudding.
1 small package instant sugar-free chocolate pudding
2 cups milk
8 whole graham crackers
Break the graham crackers into pieces to line a 9 x 5 inch loaf pan.
You should have enough crackers for 3 layers. Place one layer of
crackers in the pan. Set the remaining crackers aside.
Prepare the chocolate pudding according the package instructions,
using the 2 cups of milk. After mixing, work quickly so it doesn't set up.
Pour about one third of the pudding into the prepared pan,
spreading it out evenly. Place a layer of graham crackers on the
pudding. Pour another third of the pudding in, spreading it evenly.
Place the final layer of graham crackers and top with the remaining pudding.
Cover and chill overnight. To serve, cut into 4 pieces, using a
spatula to place on dessert dishes.
Yield: 4 servings.
KellyWA (11:40:26) : Crab Supreme
An excellent way to stretch one pound of crab meat to feed 6 hungry people.
1/2 lb butter
1 green pepper, chopped
1 onion, chopped
1/2 cup flour
1/2 tsp salt
2 tsp dry mustard
2 cups grated cheddar cheese
2 cups milk
28 oz can tomatoes, drained & chopped
2 tsp Worcestershire sauce
1 lb crab meat (fresh or pasteurized)
Melt butter in a large saucepan. Saute onion and pepper in butter
until softened. Mix flour, mustard, and salt. Remove pan from heat and whisk in flour mixture with butter, peppers, and onion, until
smooth. Add milk, stirring constantly and return to heat. Add cheese to pan. Cook on medium until cheese has melted and sauce is
smooth and thick, stirring constantly. Stir in Worcestershire sauce.
Add tomatoes and crab meat.
To freeze, cool and place in freezer bags. To serve, defrost (if
frozen) and pour into a casserole dish and bake at 400 degrees for
20 minutes until hot and bubbly. Also can be microwaved. Serve
over rice. Yield: 6 servings.
KellyWA (10:55:48) : Cranberry Apple Cobbler
An easy 3 ingredient recipe that yields a wonderful baked dessert.
1 16-ounce can apple pie filling
1 14-ounce can whole berry cranberry sauce
1 16-ounce roll of refrigerated sugar cookie dough
Preheat oven to 350 degrees. Pour apple pie filling into a greased
baking dish. Spread cranberry sauce on top. Slice cookie dough
about 1/4-inch thick and place cookie slices over apples and
cranberry sauce. Bake at 350 degrees for 20 minutes, or until
cookies are lightly browned.
Serve warm or cold. Optionally top with ice cream or whipped
cream.
Sandy,TX (10:50:02) : RECIPE FOR KINDNESS
1 cup of good thoughts
1 cup of good deeds
1 cup of consideration for others
2 cups of sacrifice
2 cups of well beaten faults
3 cups of forgiveness
4 cups of prayer-faith
Mix thoroughly, add tears of joy, sorrow and sympathy. Flavor with love and kindly service. Fold in four cups of prayer and faith. Blend well. Fold into daily life. Bake well with the warmth of human kindness and serve with a smile anytime. It will satisfy the hunger of starved souls.
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