Recipe: Assorted Recipes (21) - 06-16-97 Recipe Swap (updated)
Recipe Collections21 ASSORTED RECIPES
Recipe Swap - June 16, 1997
RECIPES IN THIS FILE:
Penne with Sun-dried Tomatoes and Chicken (in white sauce)
Strawberry Pretzel Salad
Cin-Ful Cinnamon Buns
Blueberry Sour Cream Pie
Easy Plum Crunch
Plum Pie
Crumb-Top Plum Pie
Overnight Lasagna
Lasagna with Meat Sauce (no ricotta or cottage cheese)
Curry-Peach Chicken
Zucchini-Crusted Pizza
Peach Dessert Salsa (using coconut and raisins)
Tex-Mex Rice
Mexicali Squares
Mexican Rice Casserole
Watermelon Fire and Ice Salsa
Chinese Fried Rice (home-style)
King Ranch Chicken from Texas
Homemade Soda Crackers
Won Ton Chips
Marinated Vegetable Salad
PENNE WITH SUN-DRIED TOMATOES AND CHICKEN
1/4 cup sun-dried tomatoes (not packed in oil)
6 oz boneless, skinless chicken breast
1/4 cup dry white wine
1 tbsp Italian seasoning
3 tbsp chopped shallot (one large shallot)
1 1/4 cups chopped fresh portabello mushrooms (2 smallish mushrooms)
1/2 cup fresh peas (or thawed frozen peas)
8 oz penne pasta, uncooked
5 garlic cloves, peeled and minced
1 tbsp flour
1 (12 oz) can evaporated skim milk
1/8 tsp ground nutmeg
1/8 tsp crushed red pepper flakes
1/2 cup chopped fresh basil
1/4 tsp salt (optional)
5 medium-size Black olives, thinly sliced (for garnish)
Preheat oven to 350 degrees F.
Put the sun-dried tomatoes in a bowl, add 1/2 cup boiling water and set the bowl aside for the tomatoes to reconstitute.
Fill a large pot with water, and bring it to a boil.
Combine the chicken and the wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15-20 minutes, until the meat is no longer pink and the juices run clear. Remove and shred the chicken, reserving the cooking juices.
Drain the sun-dried tomatoes and slice them thin.
Pour the reserved cooking juices from the chicken into a saute pan. Add the shallot, mushrooms, peas, and tomatoes. Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted. Remove the pan from the heat and cover it to keep the vegetables warm.
Add the penne to the boiling water in the large pot and cook over high heat to desired doneness, 8-12 minutes.
WHILE THE PASTA IS COOKING, MAKE THE SAUCE:
Preheat a small heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil. Toss in the garlic and flour, then whisk in the evaporated milk. Add the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to a boil and continue cooking for about 5 minutes, until thickened. Reduce heat to the lowest setting and stir in basil.
TO SERVE:
Drain the cooked pasta and transfer to a warm serving bowl. Add the chicken, vegetables, and sauce. Season with salt, if desired, and toss. Garnish with olive slices.
Makes 4 servings
Source: New York Times, May 1994
STRAWBERRY PRETZEL SALAD
FOR THE CRUST:
4 cups petite salted pretzels, crushed
3/4 cup (1 1/2 sticks) butter, melted
3 tablespoons plus 1 cup sugar, divided use
FOR THE FILLING:
1 (8 oz) pkg cream cheese, softened
3 cups Cool Whip (whipped cream topping), thawed
2 cups boiling water
2 pkg (3 oz each) Strawberry Jello
1 (10 oz) box frozen strawberries
Preheat the oven to 350 degrees F.
Combine the melted butter, 3 tablespoons sugar and crushed pretzels. Press mixture into a 13x9x2-inch baking pan.
Bake for about 8 minutes. Cool crust.
In a large bowl, beat cream cheese and the remaining 1 cup sugar; fold in Cool Whip. Spread on cooled pretzel crust.
Dissolve the jello in 2 cups of boiling water. Add frozen strawberries and stir until fruit has separated; place jello in the refrigerator for about 12-15 minutes until it starts to set. Then, pour jello mixture over cream cheese layer.
Return to the refrigerator to set and chill for several hours before serving.
CIN-FUL CINNAMON BUNS
If you love cinnamon buns, you'll love these, they're gooey and delish!
FOR THE DOUGH:
5 1/2 cups all-purpose flour (or bread flour), divided use
1/2 cup white granulated sugar
2 tsp. salt
2 Tbsp. instant yeast
1 cup water
1/2 cup milk
1 1/3 cup butter or margarine, divided use
2 eggs lightly beaten
FOR THE FILLING:
2 2/3 cups brown sugar
4 tsp. ground cinnamon
4 tbsp. water, divided use
1 1/3 cups raisins
Combine 4 1/2 cups flour, white sugar, yeast and salt; set aside.
Heat 1 cup water, milk and 4 tablespoons butter until warm (125 degrees F). Stir into dry mixture. Add eggs, mix in enough of the reserved 1 cup flour to make a soft dough. Knead until smooth and elastic. Lightly oil inside of a large bowl. Place dough in bowl, turn to coat. Cover with oiled plastic wrap. Let rise in warm place 45 minutes.
Punch down. Let rest 10 minutes. Grease 2 (9x9-inch) baking pans.
Meanwhile, combine brown sugar, cinnamon and remaining butter. Place 1/3 cup of brown sugar mixture into each prepared pan. Blend 2 Tbsp. water into the mixture in each pan. Set aside.
On lightly oiled surface (counter top) roll out dough into a large rectangle (28x18-inches). Spread on remaining brown sugar mixture and sprinkle with raisins. Roll up jelly roll style. Slice into 18 buns and place cut side down in prepared pans. Cover with oiled plastic wrap and let rise in warm place out 50 minutes or until good-sized buns.
Bake in preheated 350 degrees F oven for about 30 minutes. Invert on cookie sheets to cool. Leave upside down. Sooo Good!
Makes 18 cinnamon rolls
From: Dayle, B.C.
CINNABON ROLLS
(copycat recipe)
FOR THE DOUGH:
1/2 cup warm water
2 pkg. dry yeast
2 tbsp. sugar
1 (3 1/2 oz.) pkg. instant vanilla pudding mix
milk (to prepare pudding mix)
1/2 cup margarine, melted
2 eggs
1 tsp. salt
6 to 8 cups flour (as needed)
FOR THE FILLING:
1 cup butter, softened
2 cups brown sugar
4 teaspoons ground cinnamon
Cream Cheese Frosting (recipe follows)
In a small bowl combine 1/2 cup warm water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to package directions. Add margarine, eggs and salt. Mix well. Then mix in yeast mixture. Gradually add flour; knead until smooth. Place in a large greased bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to (34x21-inch) size. Spread 1 cup softened butter over surface. In small bowl, mix brown sugar and cinnamon; sprinkle over butter. Roll up very tightly. With knife, put a notch ever 2-inches. Cut with thread or knife. Place on lightly greased cookie sheet 2-inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again.
Bake in a preheated 350 degrees F oven for 15-20 minutes. Take out when they start to turn golden. DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting.
CREAM CHEESE FROSTING
1 (8 oz.) package cream cheese, softened
1/2 cup margarine
1 tsp. vanilla
3 cups confectioner's sugar
1 Tbsp. milk
Combine all ingredients for the frosting and mix until smooth.
Makes 20 very large rolls
BLUEBERRY SOUR CREAM PIE
1 unbaked pie crust
FOR THE FILLING:
1 cup sour cream
2 Tbsp flour
3/4 cup sugar
1 tsp. vanilla
1 egg
1/4 tsp. salt
2 1/2 cups blueberries (fresh or frozen)
FOR THE TOPPING:
3 Tbsp. flour
3 Tbsp. finely chopped pecans
2 Tbsp. sugar
1 1/2 Tbsp. butter
Beat sour cream, 2 tablespoons flour, 3/4 cup sugar, egg, vanilla, and salt together until smooth, about 5 minutes. Fold in blueberries. Pour into pie crust.
Bake at 400 degrees F for 25 minutes (May need to adjust temperature and time for frozen berries).
Meanwhile, to prepare the topping, combine 3 tablespoons flour, pecans, 2 tablespoons sugar and butter. Sprinkle topping on baked pie.
Return to oven and bake 10 minutes more. Chill before serving.
From Velma
EASY PLUM CRUNCH
"Here is the easiest thing to do with plums. The hardest part of this, is cutting the plums in half!" - Dayle, B.C.
30 prune plums, pitted and halved
1/4 cup brown sugar
3 Tbsp. flour
1 tsp. ground cinnamon
FOR THE TOPPING:
1 cup flour
1 cup white granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg, well beaten
1/2 cup margarine, melted
Toss the plums with the brown sugar, 3 tablespoons flour and cinnamon; place in a greased casserole dish or large glass pie plate.
To make the topping, combine 1 cup flour, white sugar, baking powder and salt, then stir in the egg. Mixture will be crumbly. Spread evenly over the plums. Pour the melted margarine over the batter.
Bake in a preheated 350 degree F oven for 45 minutes, until topping is golden brown and crisp.
TIP:
During plum season, freeze halved pitted plums in plastic bags. Just thaw and drain and use as for fresh. Plums are great to eat semi-thawed. This is so easy to make!
Makes 8 servings
From Dayle, B.C.
PLUM PIE
1 cup sugar
1/3 to 1/2 cup flour
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
6 cups thinly sliced plums, not peeled
2 unbaked pie crusts (for one double-crust pie)
Preheat oven to 425 degrees F.
Combine sugar, flour and spices in large bowl. Add plums and toss. Put filling in crust and put on and attach top crust, cut in vents.
Bake on cookie sheet, 15 minutes at 425 degrees F and then 1 hour at 375 degrees F (cover edges with foil if getting too brown).
Makes 1 double-crust pie
CRUMB-TOP PLUM PIE
2 lb. fresh red plums, pitted and quartered (about 4 c.)
1/4 cup water
1 to 1 1/4 cups sugar
1/4 cup cornstarch
1/4 tsp. salt
1 unbaked (9-inch) pastry shell
FOR THE TOPPING:
1/3 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 tbsp. butter or margarine
Vanilla ice cream (for serving)
Combine plums and 1/4 cup water; bring to boiling. Cover and cook over medium heat 3-4 minutes.
Stir together the 1 cup sugar, cornstarch, and salt. (Use 1 1/4 cups sugar if plums are extra-tart.) Stir into plum mixture. Cook over low heat, stirring constantly, until thick and clear, about 5 minutes.
Remove from heat; cool.
Fill pie shell with plum mixture. Combine flour, the 1/3 cup sugar, the cinnamon, and nutmeg. Cut in butter or margarine until crumbly; sprinkle over plum filling.
Bake at 400 degrees F for 30-35 minutes.
Serve warm or cool, topped with softened vanilla ice cream.
OVERNIGHT LASAGNA
"This recipe come from Dierberg's Cooking School in St. Louis, MO. You will note it is meatless. I have also browned 1/2 lb hamburger or ground turkey and added to this dish. It is very flexible to your family's taste."
8 oz lasagna noodles, uncooked
2 tsp Italian herb seasoning
1 (16 oz) carton low fat cottage cheese
1 (8 oz) package mozzarella cheese, shredded, divided use
1 (26-30 oz) jar prepared spaghetti sauce
Break noodles in half; set aside.
Stir Italian seasoning into cottage cheese. Reserve 1/2 cup of mozzarella cheese.
Spread enough of the spaghetti sauce on bottom of 8-inch square dish to cover entire surface. Cover with 1/3 of the uncooked noodles. Spread half of cottage cheese mixture over noodles; sprinkle with half reserved mozzarella and 1/3 remaining sauce. Repeat layers, starting with noodles and ending with sauce. Top with remaining noodles and sauce. Cover and refrigerate at least 2 hours or overnight.
Uncover and bake in 350 degree F oven for 1 hour. Top with reserved mozzarella and bake an additional 10-15 minutes. Let stand 10 minutes before serving.
Makes 6-9 servings
Source: Sheri T.
LASAGNA WITH MEAT SAUCE
"This lasagna uses white sauce instead of cottage cheese, and can be made one day ahead. Use a large jar of spaghetti sauce to make it quicker!"
9 lasagna noodles, uncooked
1 cup grated parmesan cheese
1 cup grated mozzarella cheese
FOR THE MEAT SAUCE:
1 1/2 lb. ground beef
1 medium onion, chopped
3 garlic cloves, finely chopped
1 stalk celery, finely chopped
1/2 medium carrot, finely chopped
1 tsp. basil
1 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
1/2 bay leaf
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
FOR THE CREAM SAUCE:
1/2 cup margarine (1 stick)
1/2 cup flour
3 3/4 cups milk
1 pinch each salt and pepper, ground nutmeg and sugar
Cook lasagna noodles if necessary, otherwise us fresh, or ones that don't need precooking.
TO MAKE THE MEAT SAUCE:
Brown ground beef and drain. Add finely chopped veggies and cook until onion is transparent; add sugar, salt and spices; set aside.
In a large pot, put in tomatoes (chopped) and tomato paste, mix well. Add ground beef mixture and simmer 2 hours.
TO MAKE CREAM SAUCE:
Melt butter in a saucepan, stir in flour, add milk, stirring until smooth and thickened. Add spices etc. Use a whisk over low heat
Lightly oil a (13x9-inch) pan. Layer noodles, meat sauce, cream sauce, parmesan and mozzarella. Repeat twice. Save a little tomato sauce for the top to keep it moist.
Bake at 350 degrees F for 1 hour. Let sit for 15 minutes before serving.
This recipe can be assembled the day before, covered and put in the refrigerator and baked the next day.
RECIPE NOTES:
Here is an easy Lasagne, that isn't too rich. I personally don't care for the ones full of cheese, too fattening, you can add more veggies to this too.
From: Dayle, B.C.
CURRY-PEACH CHICKEN
2 tablespoons olive oil
1 tablespoon butter
4 boneless, skinless chicken breast halves
2 green onions, chopped
1 cup chicken broth
2 tablespoons peach preserves
4 teaspoons cornstarch
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup chopped peaches
1/3 cup chopped pecans
Parsley sprigs (for garnish)
Sliced peaches (for garnish)
In large frying pan, place oil and butter over medium heat. Add chicken and green onions and saute, turning (being careful not to burn onions), about 8 minutes or until chicken is brown.
In medium bowl, mix together chicken broth, preserves, cornstarch, curry powder, ginger and salt; stir in chopped peaches and pecans.
Pour peach mixture over chicken in pan, stirring gently. Cover, reduce heat to low temperature and simmer about 10 minutes or until sauce thickens and fork can be inserted in chicken with ease.
Remove chicken and sauce to serving dish; garnish with parsley sprigs and sliced peaches.
Makes 4 servings
From Buddy
Source: Martha Davis, Inman, SC
ZUCCHINI-CRUSTED PIZZA
FOR THE CRUST:
3 1/2 cups shredded zucchini
salt
3 eggs, beaten
1/3 cup flour
1/2 cup grated Mozzarella cheese
1/2 cup grated Parmesan cheese
1 tbsp minced fresh basil (or 1/2 tsp dried)
Ground black pepper (to taste)
FOR THE PIZZA:
Olive oil
Pizza sauce
Desired toppings
Preheat oven to 350 degrees F.
Salt the zucchini lightly and let it sit in a sieve or colander for 15 minutes. Gently squeeze out all the excess moisture.
Combine zucchini with remaining crust ingredients, adding salt and pepper to taste. Spread into an oiled 13x9-inch baking pan.
Bake 20-25 minutes, until the surface is dry and firm.
Brush the top with oil and broil under moderate heat for 5 minutes.
Now add your sauce and other desired toppings. Heat the pizza in a 350 degree F oven for about 25 minutes. Serve hot.
Makes 4-6 servings
Source: The Moosewood Cookbook by Mollie Katzen
PEACH DESSERT SALSA
"...perfect served over ice cream, sherbet, toasted pound cake or yogurt cheese."
2 ripe peaches
1/3 cup grated coconut
1/3 cup golden raisins (or 1/3 cup dried cherries)
2 tbsp orange juice concentrate (or 2 tbsp grand marnier liqueur)
1 tbsp chopped fresh mint
Cut peaches in half and remove pits. Dice. Combine all ingredients. Let stand 1 hour before serving.
Makes about 2 cups
Source: Bonnie Stern's Quick Cuisine Column in Toronto Star
TEX-MEX RICE
1 cup uncooked rice
3/4 cup chopped onion
2 garlic cloves, minced
2 tbsp olive oil
2 1/2 cups chicken broth (or vegetable broth)
1 1/2 tsp ground cumin
1/4 tsp ground black pepper
1 red bell pepper, diced
In Dutch oven, cook rice, onion and garlic in oil until onion is tender and rice is lightly browned.
Add chicken broth and bring to a boil. Stir in cumin and black pepper. Cover tightly and simmer 20 minutes.
Remove from heat. Stir in bell pepper. Let stand covered until all liquid is absorbed, about 5 minutes.
Makes 6 servings
Source: Sandee Eveland
MEXICALI SQUARES
FOR THE TOPPING:
1 tbsp olive oil
1 clove garlic, finely chopped
1 cup chopped onion
1 cup chopped green bell pepper
1 (1 lb) can kidney beans, rinsed and drained (this will yield 10 ounces of beans)
1 (8 oz) can salt free tomato sauce
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
FOR THE CRUST:
3/4 cup plus 2 tbsp yellow cornmeal
1 tsp baking powder
2 egg whites (or egg replacer for 2 eggs)
1/2 cup skim milk (or soy milk)
2 tbsp olive oil
1 cup whole kernel corn
Preheat oven to 350 degrees F. Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray.
TO PREPARE THE TOPPING:
Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, and green pepper. Cook 10 minutes, or until onions are tender and start to brown. Remove from heat and stir in remaining topping ingredients. Set aside.
TO PREPARE THE CRUST:
In a small bowl, combine cornmeal and baking powder, mixing well.
In another bowl, combine egg whites (or egg replacer with appropriate water), milk and oil. Beat with a fork or wire whisk until blended. Stir into cornmeal mixture, mixing just until all ingredients are moistened. Stir in corn.
Spread crust mixture evenly in prepared pan. (Mixture will be loose.) Spoon topping evenly over crust.
Bake, uncovered, 35 minutes. Let stand 5 minutes, then cut into squares to serve.
Makes 6 servings
Source: Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder
MEXICAN RICE CASSEROLE
1 2/3 cups uncooked rice
1 tsp. oil
1 cup chopped onion
1 garlic clove, mined
1/2 cup chopped celery
1/2 cup chopped green bell pepper
3/4 lb. lean ground beef (or ground turkey)
1 (4 oz.) can chopped chilies (or 2 fresh chile peppers, chopped)
1 tsp. dried basil
3/4 tsp. salt
1/2 tsp. ground black pepper
1 (15 oz.) can red beans, rinsed and drained
1 (15 oz.) can tomato sauce, diluted with 1/2 cup broth
Preheat oven to 350 degrees. Grease a baking dish or spray with baking spray.
Cook rice according to package directions.
Heat oil in nonstick pan and saute onions until soft. Add garlic, celery, green pepper and cook a few minutes longer. Add ground beef (or ground turkey) and green chilies, and cook until meat changes color. Add basil, salt, pepper, beans and half of the tomato sauce mixture. Cook until blended well.
Spread half of the rice in a baking dish. Cover with meat mixture. Cover meat mixture with balance of rice and pour remaining sauce over all.
Bake in 350 degree F oven for 30 to 45 minutes.
From Risa G.
WATERMELON FIRE AND ICE SALSA
3 cups seeded and chopped watermelon
1/2 cup chopped green bell peppers
2 tbsp lime juice
1 tbsp chopped fresh cilantro
1 tbsp chopped green onion
1 tbsp chopped Jalapeno pepper
1/2 tsp garlic salt
Combine all ingredients; mix well. Cover and refrigerate at least 1 hour.
SERVING TIPS:
Serve on sliced oranges or cheese-filled manicotti or with corn or potato chips. Or, top 1 cup dairy sour cream with 1 cup salsa and serve with chips.
Make 3 cups
CHINESE FRIED RICE (HOME-STYLE)
"This recipe is similar to the home-style fried rice in Joyce Chen's cookbook, but was actually taught to me by the Chinese mother of my best friend in high school. This is not exactly like restaurant fried rice, but I like it much better. The key is not making it until the rice has been refrigerated for at least 24 hours after cooking.
This has *no* soy sauce in it, and if you add it, it will make the rice soggy (there are ways to make brown fried rice, but this isn't one of them :-). The rice will be white with flecks of yellow egg, green onion and peas, pink onion, and whatever the meat is. Very pretty stuff and quite tasty." - Marcy Thompson
2 cups cooked rice
1 egg*
1/4 cup rice wine or dry pale sherry
1/4 cup diced onion (I use a combination of red onion and green onion)
1/2 cup diced cooked meat (Chinese bbq pork if you have it, otherwise cooked chicken or ham work well)
1/4 cup fresh hulled peas (or frozen peas if it's the wrong season for fresh; if you use frozen, do not thaw or cook them)
salt and pepper (to taste)
oil (the amount will depend on your pan; try 2 Tbsp the first time)
In a bowl, combine all ingredients except salt and peas. Stir them around until the rice and vegetables and meat are completely coated with egg and wine.
Heat the oil to smoking (use refined peanut oil for this; if you use ordinary vegetable oil, heat until it runs around on the bottom of the pan or wok). Dump in the rice. Stir around with a wooden spoon or a wooden spatula until the egg is completely cooked. This take less than five minutes over high heat. Toss in the peas (they will cook enough from the heat of the rice). Taste this stuff and add salt until you are happy with it.
*I tried this once with egg beaters, and it worked pretty well.
Source: Marcy Thompson
KING RANCH CHICKEN FROM TEXAS
1 package corn tortillas
2 whole frying chickens, boiled and boned (I do this in the crockpot the day before)
1 large onion, chopped (cook in stock with the bell pepper for 10 minutes)
1 large bell pepper, chopped
1/2 lb grated cheddar cheese (or a mixture of different cheeses)
1 tsp chili powder
1/2 tsp garlic salt
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 oz.) can Rotel tomatoes with chilies
Grease and (11x14-inch) baking dish.
Layer in dish: tortillas, chicken, onion, bell pepper, grated cheese, seasonings, 2 cans soup (undiluted), Rotel tomatoes on top.
Bake 30 minutes at 375 degrees F.
Can be frozen cooked or uncooked.
Makes 10 servings
Source: Sara
HOMEMADE SODA CRACKERS
"These crackers are easy and very quick to prepare. They can make a light lunch of soup and salad more festive, especially if unexpected company arrives and you shy away from setting out the old standard saltines."
4 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup sour milk
1 cup butter, softened
In a large mixing bowl, sift in the dry ingredients and stir together well. Add the milk and butter and mix well into a stuff dough. Roll and turn over repeatedly until the dough becomes very stuff.
Roll very thin, cut into squares, prick with a fork. Place on a lightly buttered baking sheet.
Bake in a preheated 400 degree F oven until edges become lightly browned.
Makes 4 dozen crackers
Source: Recipes From Maine with Love by Peter Hodgkin
WON TON CHIPS
"Here's a light munchie which also gives you the opportunity to use up any leftover won ton skins you may have from a previous project."
20 won ton wrappers
Non-stick cooking spray
Choice of seasonings*
Preheat oven to 450 degrees F. Spray a cookie sheet with non-stick cooking spray.
Cut each won ton skin in 4 with a pizza cutter or just scissors. (I like to use pinking shears) and place the won ton skin pieces on the prepared cookie sheet. Spray the won ton skin pieces with more non-stick cooking spray. Sprinkle on your choice of seasonings.
Bake at 450 degrees F for only about 5-7 minutes. Watch them to make sure they don't burn, which they will do quite quickly if you're not careful.
*Seasoning Choices:
Garlic powder (or garlic salt) and dried oregano
Chili powder and ground cumin
Ground cinnamon and Equal or Sweet-n-Low
Five-spice powder
Pumpkin pie spice blend
Or create your own spice blend.
Adapted from source: Beth Woodell
MARINATED VEGETABLE SALAD
FOR THE SALAD:
4 cups sliced zucchini
2 cups sliced yellow squash
2 cups broccoli florets
1 1/2 cups cauliflower florets
1 cup sliced carrots
1 cup sliced purple onion
1 cup halved cherry tomatoes
8 oz. mushrooms, sliced
FOR THE MARINADE:
2 cups vegetable oil
1 cup white vinegar
1/2 cup red wine vinegar
1/2 cup lemon juice
Salt (to taste)
1 tsp. oregano
1 tsp. dry mustard
1 tsp. dehydrated onion
2 cloves garlic, pressed
Mix vegetables together in a bowl. Combine marinade ingredients and pour over vegetables. Refrigerate for several hours or overnight.
Makes 15 to 20 servings
From Sara
Recipe Swap - June 16, 1997
RECIPES IN THIS FILE:
Penne with Sun-dried Tomatoes and Chicken (in white sauce)
Strawberry Pretzel Salad
Cin-Ful Cinnamon Buns
Blueberry Sour Cream Pie
Easy Plum Crunch
Plum Pie
Crumb-Top Plum Pie
Overnight Lasagna
Lasagna with Meat Sauce (no ricotta or cottage cheese)
Curry-Peach Chicken
Zucchini-Crusted Pizza
Peach Dessert Salsa (using coconut and raisins)
Tex-Mex Rice
Mexicali Squares
Mexican Rice Casserole
Watermelon Fire and Ice Salsa
Chinese Fried Rice (home-style)
King Ranch Chicken from Texas
Homemade Soda Crackers
Won Ton Chips
Marinated Vegetable Salad
PENNE WITH SUN-DRIED TOMATOES AND CHICKEN
1/4 cup sun-dried tomatoes (not packed in oil)
6 oz boneless, skinless chicken breast
1/4 cup dry white wine
1 tbsp Italian seasoning
3 tbsp chopped shallot (one large shallot)
1 1/4 cups chopped fresh portabello mushrooms (2 smallish mushrooms)
1/2 cup fresh peas (or thawed frozen peas)
8 oz penne pasta, uncooked
5 garlic cloves, peeled and minced
1 tbsp flour
1 (12 oz) can evaporated skim milk
1/8 tsp ground nutmeg
1/8 tsp crushed red pepper flakes
1/2 cup chopped fresh basil
1/4 tsp salt (optional)
5 medium-size Black olives, thinly sliced (for garnish)
Preheat oven to 350 degrees F.
Put the sun-dried tomatoes in a bowl, add 1/2 cup boiling water and set the bowl aside for the tomatoes to reconstitute.
Fill a large pot with water, and bring it to a boil.
Combine the chicken and the wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15-20 minutes, until the meat is no longer pink and the juices run clear. Remove and shred the chicken, reserving the cooking juices.
Drain the sun-dried tomatoes and slice them thin.
Pour the reserved cooking juices from the chicken into a saute pan. Add the shallot, mushrooms, peas, and tomatoes. Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted. Remove the pan from the heat and cover it to keep the vegetables warm.
Add the penne to the boiling water in the large pot and cook over high heat to desired doneness, 8-12 minutes.
WHILE THE PASTA IS COOKING, MAKE THE SAUCE:
Preheat a small heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil. Toss in the garlic and flour, then whisk in the evaporated milk. Add the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to a boil and continue cooking for about 5 minutes, until thickened. Reduce heat to the lowest setting and stir in basil.
TO SERVE:
Drain the cooked pasta and transfer to a warm serving bowl. Add the chicken, vegetables, and sauce. Season with salt, if desired, and toss. Garnish with olive slices.
Makes 4 servings
Source: New York Times, May 1994
STRAWBERRY PRETZEL SALAD
FOR THE CRUST:
4 cups petite salted pretzels, crushed
3/4 cup (1 1/2 sticks) butter, melted
3 tablespoons plus 1 cup sugar, divided use
FOR THE FILLING:
1 (8 oz) pkg cream cheese, softened
3 cups Cool Whip (whipped cream topping), thawed
2 cups boiling water
2 pkg (3 oz each) Strawberry Jello
1 (10 oz) box frozen strawberries
Preheat the oven to 350 degrees F.
Combine the melted butter, 3 tablespoons sugar and crushed pretzels. Press mixture into a 13x9x2-inch baking pan.
Bake for about 8 minutes. Cool crust.
In a large bowl, beat cream cheese and the remaining 1 cup sugar; fold in Cool Whip. Spread on cooled pretzel crust.
Dissolve the jello in 2 cups of boiling water. Add frozen strawberries and stir until fruit has separated; place jello in the refrigerator for about 12-15 minutes until it starts to set. Then, pour jello mixture over cream cheese layer.
Return to the refrigerator to set and chill for several hours before serving.
CIN-FUL CINNAMON BUNS
If you love cinnamon buns, you'll love these, they're gooey and delish!
FOR THE DOUGH:
5 1/2 cups all-purpose flour (or bread flour), divided use
1/2 cup white granulated sugar
2 tsp. salt
2 Tbsp. instant yeast
1 cup water
1/2 cup milk
1 1/3 cup butter or margarine, divided use
2 eggs lightly beaten
FOR THE FILLING:
2 2/3 cups brown sugar
4 tsp. ground cinnamon
4 tbsp. water, divided use
1 1/3 cups raisins
Combine 4 1/2 cups flour, white sugar, yeast and salt; set aside.
Heat 1 cup water, milk and 4 tablespoons butter until warm (125 degrees F). Stir into dry mixture. Add eggs, mix in enough of the reserved 1 cup flour to make a soft dough. Knead until smooth and elastic. Lightly oil inside of a large bowl. Place dough in bowl, turn to coat. Cover with oiled plastic wrap. Let rise in warm place 45 minutes.
Punch down. Let rest 10 minutes. Grease 2 (9x9-inch) baking pans.
Meanwhile, combine brown sugar, cinnamon and remaining butter. Place 1/3 cup of brown sugar mixture into each prepared pan. Blend 2 Tbsp. water into the mixture in each pan. Set aside.
On lightly oiled surface (counter top) roll out dough into a large rectangle (28x18-inches). Spread on remaining brown sugar mixture and sprinkle with raisins. Roll up jelly roll style. Slice into 18 buns and place cut side down in prepared pans. Cover with oiled plastic wrap and let rise in warm place out 50 minutes or until good-sized buns.
Bake in preheated 350 degrees F oven for about 30 minutes. Invert on cookie sheets to cool. Leave upside down. Sooo Good!
Makes 18 cinnamon rolls
From: Dayle, B.C.
CINNABON ROLLS
(copycat recipe)
FOR THE DOUGH:
1/2 cup warm water
2 pkg. dry yeast
2 tbsp. sugar
1 (3 1/2 oz.) pkg. instant vanilla pudding mix
milk (to prepare pudding mix)
1/2 cup margarine, melted
2 eggs
1 tsp. salt
6 to 8 cups flour (as needed)
FOR THE FILLING:
1 cup butter, softened
2 cups brown sugar
4 teaspoons ground cinnamon
Cream Cheese Frosting (recipe follows)
In a small bowl combine 1/2 cup warm water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to package directions. Add margarine, eggs and salt. Mix well. Then mix in yeast mixture. Gradually add flour; knead until smooth. Place in a large greased bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to (34x21-inch) size. Spread 1 cup softened butter over surface. In small bowl, mix brown sugar and cinnamon; sprinkle over butter. Roll up very tightly. With knife, put a notch ever 2-inches. Cut with thread or knife. Place on lightly greased cookie sheet 2-inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again.
Bake in a preheated 350 degrees F oven for 15-20 minutes. Take out when they start to turn golden. DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting.
CREAM CHEESE FROSTING
1 (8 oz.) package cream cheese, softened
1/2 cup margarine
1 tsp. vanilla
3 cups confectioner's sugar
1 Tbsp. milk
Combine all ingredients for the frosting and mix until smooth.
Makes 20 very large rolls
BLUEBERRY SOUR CREAM PIE
1 unbaked pie crust
FOR THE FILLING:
1 cup sour cream
2 Tbsp flour
3/4 cup sugar
1 tsp. vanilla
1 egg
1/4 tsp. salt
2 1/2 cups blueberries (fresh or frozen)
FOR THE TOPPING:
3 Tbsp. flour
3 Tbsp. finely chopped pecans
2 Tbsp. sugar
1 1/2 Tbsp. butter
Beat sour cream, 2 tablespoons flour, 3/4 cup sugar, egg, vanilla, and salt together until smooth, about 5 minutes. Fold in blueberries. Pour into pie crust.
Bake at 400 degrees F for 25 minutes (May need to adjust temperature and time for frozen berries).
Meanwhile, to prepare the topping, combine 3 tablespoons flour, pecans, 2 tablespoons sugar and butter. Sprinkle topping on baked pie.
Return to oven and bake 10 minutes more. Chill before serving.
From Velma
EASY PLUM CRUNCH
"Here is the easiest thing to do with plums. The hardest part of this, is cutting the plums in half!" - Dayle, B.C.
30 prune plums, pitted and halved
1/4 cup brown sugar
3 Tbsp. flour
1 tsp. ground cinnamon
FOR THE TOPPING:
1 cup flour
1 cup white granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg, well beaten
1/2 cup margarine, melted
Toss the plums with the brown sugar, 3 tablespoons flour and cinnamon; place in a greased casserole dish or large glass pie plate.
To make the topping, combine 1 cup flour, white sugar, baking powder and salt, then stir in the egg. Mixture will be crumbly. Spread evenly over the plums. Pour the melted margarine over the batter.
Bake in a preheated 350 degree F oven for 45 minutes, until topping is golden brown and crisp.
TIP:
During plum season, freeze halved pitted plums in plastic bags. Just thaw and drain and use as for fresh. Plums are great to eat semi-thawed. This is so easy to make!
Makes 8 servings
From Dayle, B.C.
PLUM PIE
1 cup sugar
1/3 to 1/2 cup flour
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
6 cups thinly sliced plums, not peeled
2 unbaked pie crusts (for one double-crust pie)
Preheat oven to 425 degrees F.
Combine sugar, flour and spices in large bowl. Add plums and toss. Put filling in crust and put on and attach top crust, cut in vents.
Bake on cookie sheet, 15 minutes at 425 degrees F and then 1 hour at 375 degrees F (cover edges with foil if getting too brown).
Makes 1 double-crust pie
CRUMB-TOP PLUM PIE
2 lb. fresh red plums, pitted and quartered (about 4 c.)
1/4 cup water
1 to 1 1/4 cups sugar
1/4 cup cornstarch
1/4 tsp. salt
1 unbaked (9-inch) pastry shell
FOR THE TOPPING:
1/3 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 tbsp. butter or margarine
Vanilla ice cream (for serving)
Combine plums and 1/4 cup water; bring to boiling. Cover and cook over medium heat 3-4 minutes.
Stir together the 1 cup sugar, cornstarch, and salt. (Use 1 1/4 cups sugar if plums are extra-tart.) Stir into plum mixture. Cook over low heat, stirring constantly, until thick and clear, about 5 minutes.
Remove from heat; cool.
Fill pie shell with plum mixture. Combine flour, the 1/3 cup sugar, the cinnamon, and nutmeg. Cut in butter or margarine until crumbly; sprinkle over plum filling.
Bake at 400 degrees F for 30-35 minutes.
Serve warm or cool, topped with softened vanilla ice cream.
OVERNIGHT LASAGNA
"This recipe come from Dierberg's Cooking School in St. Louis, MO. You will note it is meatless. I have also browned 1/2 lb hamburger or ground turkey and added to this dish. It is very flexible to your family's taste."
8 oz lasagna noodles, uncooked
2 tsp Italian herb seasoning
1 (16 oz) carton low fat cottage cheese
1 (8 oz) package mozzarella cheese, shredded, divided use
1 (26-30 oz) jar prepared spaghetti sauce
Break noodles in half; set aside.
Stir Italian seasoning into cottage cheese. Reserve 1/2 cup of mozzarella cheese.
Spread enough of the spaghetti sauce on bottom of 8-inch square dish to cover entire surface. Cover with 1/3 of the uncooked noodles. Spread half of cottage cheese mixture over noodles; sprinkle with half reserved mozzarella and 1/3 remaining sauce. Repeat layers, starting with noodles and ending with sauce. Top with remaining noodles and sauce. Cover and refrigerate at least 2 hours or overnight.
Uncover and bake in 350 degree F oven for 1 hour. Top with reserved mozzarella and bake an additional 10-15 minutes. Let stand 10 minutes before serving.
Makes 6-9 servings
Source: Sheri T.
LASAGNA WITH MEAT SAUCE
"This lasagna uses white sauce instead of cottage cheese, and can be made one day ahead. Use a large jar of spaghetti sauce to make it quicker!"
9 lasagna noodles, uncooked
1 cup grated parmesan cheese
1 cup grated mozzarella cheese
FOR THE MEAT SAUCE:
1 1/2 lb. ground beef
1 medium onion, chopped
3 garlic cloves, finely chopped
1 stalk celery, finely chopped
1/2 medium carrot, finely chopped
1 tsp. basil
1 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
1/2 bay leaf
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
FOR THE CREAM SAUCE:
1/2 cup margarine (1 stick)
1/2 cup flour
3 3/4 cups milk
1 pinch each salt and pepper, ground nutmeg and sugar
Cook lasagna noodles if necessary, otherwise us fresh, or ones that don't need precooking.
TO MAKE THE MEAT SAUCE:
Brown ground beef and drain. Add finely chopped veggies and cook until onion is transparent; add sugar, salt and spices; set aside.
In a large pot, put in tomatoes (chopped) and tomato paste, mix well. Add ground beef mixture and simmer 2 hours.
TO MAKE CREAM SAUCE:
Melt butter in a saucepan, stir in flour, add milk, stirring until smooth and thickened. Add spices etc. Use a whisk over low heat
Lightly oil a (13x9-inch) pan. Layer noodles, meat sauce, cream sauce, parmesan and mozzarella. Repeat twice. Save a little tomato sauce for the top to keep it moist.
Bake at 350 degrees F for 1 hour. Let sit for 15 minutes before serving.
This recipe can be assembled the day before, covered and put in the refrigerator and baked the next day.
RECIPE NOTES:
Here is an easy Lasagne, that isn't too rich. I personally don't care for the ones full of cheese, too fattening, you can add more veggies to this too.
From: Dayle, B.C.
CURRY-PEACH CHICKEN
2 tablespoons olive oil
1 tablespoon butter
4 boneless, skinless chicken breast halves
2 green onions, chopped
1 cup chicken broth
2 tablespoons peach preserves
4 teaspoons cornstarch
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup chopped peaches
1/3 cup chopped pecans
Parsley sprigs (for garnish)
Sliced peaches (for garnish)
In large frying pan, place oil and butter over medium heat. Add chicken and green onions and saute, turning (being careful not to burn onions), about 8 minutes or until chicken is brown.
In medium bowl, mix together chicken broth, preserves, cornstarch, curry powder, ginger and salt; stir in chopped peaches and pecans.
Pour peach mixture over chicken in pan, stirring gently. Cover, reduce heat to low temperature and simmer about 10 minutes or until sauce thickens and fork can be inserted in chicken with ease.
Remove chicken and sauce to serving dish; garnish with parsley sprigs and sliced peaches.
Makes 4 servings
From Buddy
Source: Martha Davis, Inman, SC
ZUCCHINI-CRUSTED PIZZA
FOR THE CRUST:
3 1/2 cups shredded zucchini
salt
3 eggs, beaten
1/3 cup flour
1/2 cup grated Mozzarella cheese
1/2 cup grated Parmesan cheese
1 tbsp minced fresh basil (or 1/2 tsp dried)
Ground black pepper (to taste)
FOR THE PIZZA:
Olive oil
Pizza sauce
Desired toppings
Preheat oven to 350 degrees F.
Salt the zucchini lightly and let it sit in a sieve or colander for 15 minutes. Gently squeeze out all the excess moisture.
Combine zucchini with remaining crust ingredients, adding salt and pepper to taste. Spread into an oiled 13x9-inch baking pan.
Bake 20-25 minutes, until the surface is dry and firm.
Brush the top with oil and broil under moderate heat for 5 minutes.
Now add your sauce and other desired toppings. Heat the pizza in a 350 degree F oven for about 25 minutes. Serve hot.
Makes 4-6 servings
Source: The Moosewood Cookbook by Mollie Katzen
PEACH DESSERT SALSA
"...perfect served over ice cream, sherbet, toasted pound cake or yogurt cheese."
2 ripe peaches
1/3 cup grated coconut
1/3 cup golden raisins (or 1/3 cup dried cherries)
2 tbsp orange juice concentrate (or 2 tbsp grand marnier liqueur)
1 tbsp chopped fresh mint
Cut peaches in half and remove pits. Dice. Combine all ingredients. Let stand 1 hour before serving.
Makes about 2 cups
Source: Bonnie Stern's Quick Cuisine Column in Toronto Star
TEX-MEX RICE
1 cup uncooked rice
3/4 cup chopped onion
2 garlic cloves, minced
2 tbsp olive oil
2 1/2 cups chicken broth (or vegetable broth)
1 1/2 tsp ground cumin
1/4 tsp ground black pepper
1 red bell pepper, diced
In Dutch oven, cook rice, onion and garlic in oil until onion is tender and rice is lightly browned.
Add chicken broth and bring to a boil. Stir in cumin and black pepper. Cover tightly and simmer 20 minutes.
Remove from heat. Stir in bell pepper. Let stand covered until all liquid is absorbed, about 5 minutes.
Makes 6 servings
Source: Sandee Eveland
MEXICALI SQUARES
FOR THE TOPPING:
1 tbsp olive oil
1 clove garlic, finely chopped
1 cup chopped onion
1 cup chopped green bell pepper
1 (1 lb) can kidney beans, rinsed and drained (this will yield 10 ounces of beans)
1 (8 oz) can salt free tomato sauce
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
FOR THE CRUST:
3/4 cup plus 2 tbsp yellow cornmeal
1 tsp baking powder
2 egg whites (or egg replacer for 2 eggs)
1/2 cup skim milk (or soy milk)
2 tbsp olive oil
1 cup whole kernel corn
Preheat oven to 350 degrees F. Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray.
TO PREPARE THE TOPPING:
Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, and green pepper. Cook 10 minutes, or until onions are tender and start to brown. Remove from heat and stir in remaining topping ingredients. Set aside.
TO PREPARE THE CRUST:
In a small bowl, combine cornmeal and baking powder, mixing well.
In another bowl, combine egg whites (or egg replacer with appropriate water), milk and oil. Beat with a fork or wire whisk until blended. Stir into cornmeal mixture, mixing just until all ingredients are moistened. Stir in corn.
Spread crust mixture evenly in prepared pan. (Mixture will be loose.) Spoon topping evenly over crust.
Bake, uncovered, 35 minutes. Let stand 5 minutes, then cut into squares to serve.
Makes 6 servings
Source: Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder
MEXICAN RICE CASSEROLE
1 2/3 cups uncooked rice
1 tsp. oil
1 cup chopped onion
1 garlic clove, mined
1/2 cup chopped celery
1/2 cup chopped green bell pepper
3/4 lb. lean ground beef (or ground turkey)
1 (4 oz.) can chopped chilies (or 2 fresh chile peppers, chopped)
1 tsp. dried basil
3/4 tsp. salt
1/2 tsp. ground black pepper
1 (15 oz.) can red beans, rinsed and drained
1 (15 oz.) can tomato sauce, diluted with 1/2 cup broth
Preheat oven to 350 degrees. Grease a baking dish or spray with baking spray.
Cook rice according to package directions.
Heat oil in nonstick pan and saute onions until soft. Add garlic, celery, green pepper and cook a few minutes longer. Add ground beef (or ground turkey) and green chilies, and cook until meat changes color. Add basil, salt, pepper, beans and half of the tomato sauce mixture. Cook until blended well.
Spread half of the rice in a baking dish. Cover with meat mixture. Cover meat mixture with balance of rice and pour remaining sauce over all.
Bake in 350 degree F oven for 30 to 45 minutes.
From Risa G.
WATERMELON FIRE AND ICE SALSA
3 cups seeded and chopped watermelon
1/2 cup chopped green bell peppers
2 tbsp lime juice
1 tbsp chopped fresh cilantro
1 tbsp chopped green onion
1 tbsp chopped Jalapeno pepper
1/2 tsp garlic salt
Combine all ingredients; mix well. Cover and refrigerate at least 1 hour.
SERVING TIPS:
Serve on sliced oranges or cheese-filled manicotti or with corn or potato chips. Or, top 1 cup dairy sour cream with 1 cup salsa and serve with chips.
Make 3 cups
CHINESE FRIED RICE (HOME-STYLE)
"This recipe is similar to the home-style fried rice in Joyce Chen's cookbook, but was actually taught to me by the Chinese mother of my best friend in high school. This is not exactly like restaurant fried rice, but I like it much better. The key is not making it until the rice has been refrigerated for at least 24 hours after cooking.
This has *no* soy sauce in it, and if you add it, it will make the rice soggy (there are ways to make brown fried rice, but this isn't one of them :-). The rice will be white with flecks of yellow egg, green onion and peas, pink onion, and whatever the meat is. Very pretty stuff and quite tasty." - Marcy Thompson
2 cups cooked rice
1 egg*
1/4 cup rice wine or dry pale sherry
1/4 cup diced onion (I use a combination of red onion and green onion)
1/2 cup diced cooked meat (Chinese bbq pork if you have it, otherwise cooked chicken or ham work well)
1/4 cup fresh hulled peas (or frozen peas if it's the wrong season for fresh; if you use frozen, do not thaw or cook them)
salt and pepper (to taste)
oil (the amount will depend on your pan; try 2 Tbsp the first time)
In a bowl, combine all ingredients except salt and peas. Stir them around until the rice and vegetables and meat are completely coated with egg and wine.
Heat the oil to smoking (use refined peanut oil for this; if you use ordinary vegetable oil, heat until it runs around on the bottom of the pan or wok). Dump in the rice. Stir around with a wooden spoon or a wooden spatula until the egg is completely cooked. This take less than five minutes over high heat. Toss in the peas (they will cook enough from the heat of the rice). Taste this stuff and add salt until you are happy with it.
*I tried this once with egg beaters, and it worked pretty well.
Source: Marcy Thompson
KING RANCH CHICKEN FROM TEXAS
1 package corn tortillas
2 whole frying chickens, boiled and boned (I do this in the crockpot the day before)
1 large onion, chopped (cook in stock with the bell pepper for 10 minutes)
1 large bell pepper, chopped
1/2 lb grated cheddar cheese (or a mixture of different cheeses)
1 tsp chili powder
1/2 tsp garlic salt
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 oz.) can Rotel tomatoes with chilies
Grease and (11x14-inch) baking dish.
Layer in dish: tortillas, chicken, onion, bell pepper, grated cheese, seasonings, 2 cans soup (undiluted), Rotel tomatoes on top.
Bake 30 minutes at 375 degrees F.
Can be frozen cooked or uncooked.
Makes 10 servings
Source: Sara
HOMEMADE SODA CRACKERS
"These crackers are easy and very quick to prepare. They can make a light lunch of soup and salad more festive, especially if unexpected company arrives and you shy away from setting out the old standard saltines."
4 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup sour milk
1 cup butter, softened
In a large mixing bowl, sift in the dry ingredients and stir together well. Add the milk and butter and mix well into a stuff dough. Roll and turn over repeatedly until the dough becomes very stuff.
Roll very thin, cut into squares, prick with a fork. Place on a lightly buttered baking sheet.
Bake in a preheated 400 degree F oven until edges become lightly browned.
Makes 4 dozen crackers
Source: Recipes From Maine with Love by Peter Hodgkin
WON TON CHIPS
"Here's a light munchie which also gives you the opportunity to use up any leftover won ton skins you may have from a previous project."
20 won ton wrappers
Non-stick cooking spray
Choice of seasonings*
Preheat oven to 450 degrees F. Spray a cookie sheet with non-stick cooking spray.
Cut each won ton skin in 4 with a pizza cutter or just scissors. (I like to use pinking shears) and place the won ton skin pieces on the prepared cookie sheet. Spray the won ton skin pieces with more non-stick cooking spray. Sprinkle on your choice of seasonings.
Bake at 450 degrees F for only about 5-7 minutes. Watch them to make sure they don't burn, which they will do quite quickly if you're not careful.
*Seasoning Choices:
Garlic powder (or garlic salt) and dried oregano
Chili powder and ground cumin
Ground cinnamon and Equal or Sweet-n-Low
Five-spice powder
Pumpkin pie spice blend
Or create your own spice blend.
Adapted from source: Beth Woodell
MARINATED VEGETABLE SALAD
FOR THE SALAD:
4 cups sliced zucchini
2 cups sliced yellow squash
2 cups broccoli florets
1 1/2 cups cauliflower florets
1 cup sliced carrots
1 cup sliced purple onion
1 cup halved cherry tomatoes
8 oz. mushrooms, sliced
FOR THE MARINADE:
2 cups vegetable oil
1 cup white vinegar
1/2 cup red wine vinegar
1/2 cup lemon juice
Salt (to taste)
1 tsp. oregano
1 tsp. dry mustard
1 tsp. dehydrated onion
2 cloves garlic, pressed
Mix vegetables together in a bowl. Combine marinade ingredients and pour over vegetables. Refrigerate for several hours or overnight.
Makes 15 to 20 servings
From Sara
MsgID: 004732
Shared by: Betsy at Recipelink.com
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Board: Cooking Club at Recipelink.com
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