Recipe: Cooking for Kids and Teens (34) - 01-04-98 Recipe Swap (updated)
Recipe CollectionsCOOKING FOR KIDS AND TEENS
Recipe Swap - January 4, 1998
34 RECIPES IN THIS FILE:
Impossible Cheeseburger Pie
Potato Skins with Cheese and Bacon
Rainbow Finger Jello
Chicken Taco Pizza
Cinnamon Sugar French Toast
Quick and Easy Pears Au Chocolate
All-American White Bread (bread machine)
Santa Fe Bean Dip with Crisp Tortilla Chips
Homemade Taco Seasoning Mix
Quesadillas Casserole
Sweet Crepes
Alex's Black Bean Nachos
Honey Butter
Alex's Favorite Rosemary Roasted Chicken
Boboli Pizza Ala Alex
Pat's Homemade Tomato Sauce
Mrs. Stern's Noodle Kugel
Potato Kugel
Chicken Marinade
KFC Coleslaw
Swiss Steak
Fruit Dip
Chicken Pot Pie
Parmesan Chicken and Broccli
Microwave Crispy Coated Chicken
Roller Coaster Breakfast
Peanut Butter Bread
Revised Macaroni and Cheese
Baked Potato Soup
Garlic Chips (sort of a very thin garlic pizza)
Seasoned Pita Chips
Buffalo Wings
Buffalo Style Chicken Wings
Blue Cheese Dressing
IMPOSSIBLE CHEESEBURGER PIE
Source: Bisquick
Makes 6 servings
1 pound ground beef
1 1/2 cups chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk
3 eggs
3/4 cup Bisquick baking mix
2 tomatoes, sliced
1 cup shredded cheddar or process American cheese (4 ounces)
Heat oven to 400 degrees F. Grease pie plate, 10x1 1/2 inches, or square baking dish, 8x8x2-inches, or six (10 ounce) custard cups.
Cook and stir ground beef and onion in 10-inch skillet over medium heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate.
Beat milk, eggs, and baking mix 15 seconds in blender on high speed, or 1 minute with wire whisk or hand beater or until smooth. Pour into pie plate.
Bake 30 minutes. Top with tomatoes; sprinkle with cheese. Bake 5 to 8 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
1/2 RECIPE: Use 1 quart square or round casserole. Decrease eggs to 2 and baking mix to 1/2 cup Divide remaining ingredient amounts in half. Decrease beat time to 10 seconds in blender or 30 seconds with wire whisk or hand beater.
HIGH ALTITUDE: Increase first bake to 30 minutes. If baking the 1/2 recipe: Use 1 1/2 qt round casserole or 1 quart square.
POTATO SKINS WITH CHEESE AND BACON
Adapted from source: Cooking Light Magazine, May 1994
Makes 8 servings
(serving size, 1 stuffed potato skin with 1.5 tsp sour cream)
4 medium-sized unpeeled baking potatoes (about 2 pounds)
4 slices bacon or turkey bacon
3/4 cup (3 ounces) sharp cheddar cheese (can use reduced-fat)
1 tbsp minced fresh chives
1/4 cup fat free sour cream
Bake potatoes at 425 degrees F for 1 hour or until done. Cool slightly.
Cut each potato in half lengthwise; scoop out pulp, leaving 1/4-inch thick shell. Reserve pulp for other use.
Place potato shells on a baking sheet. Spray inside of shells with cooking spray.
Bake at 425 degrees F for 8 minutes or until shells are crisp; set aside
Cook bacon; cool slightly. Chop into small pieces; set aside.
Divide cheese evenly among potato shells.
Bake at 425 degrees F for 5 minutes or until cheese melts.
Sprinkle evenly with bacon and chives. Serve with sour cream.
RAINBOW FINGER JELLO
Source: Kathleen Kallhoff, 1994
"Following is a recipe that my children enjoy very much... be aware that it takes time to make, since all layers of jello must be jelled before the layers can be created. I usually make it for birthday parties."
4 (4-serving size) packages Jello, assorted flavors (I usually use Cherry, Orange, Lemon and Lime.)
6 envelopes KNOX Gelatin (there are 4 envelopes per box of Knox Gelatin so you'll need 2 boxes)
Hot water
1 (14 oz) can Eagle Sweetened Condensed Milk (can use low fat version)
FIRST LAYER:
Mix 1 package (dry) jello with 1 envelope (dry) Knox gelatin in a small saucepan. Add 1 cup of hot water and heat until the gelatin is dissolved. Pour into a 9x13-inch pan and chill until firmly set.
SECOND LAYER:
While the first layer is chilling, combine sweetened condensed milk with 2 cups hot water. Add 2 envelopes Knox gelatin and heat until gelatin is dissolved. Separate into 3 portions (1 cup each) and allow to cool.
When first layer is firmly set, pour 1 cup of the cooled milk mixture on the top of the first layer (be sure milk mixture is cool enough so the bottom layer doesn't melt!!!) Chill until firmly set.
THIRD LAYER:
Make another jello layer, mixing the jello and gelatin with 1 cup hot water and heating. Allow to cool (to room temperature), then pour on top of milk layer. Chill.
FOURTH AND FIFTH LAYERS:
Repeat 2nd and 3rd layers, ending with a jello layer on top. Refrigerate to set.
TIP:
I find it works best to start a jello layer 'cooking' each time I pour a jello layer on top of a milk layer. This helps speed up the process, since it is very important to have each batch cool before pouring onto the chilled jello to avoid melting it.
CHICKEN TACO PIZZA
Source: Sharon Barbour, 1994
Makes 8 servings
1 (10-13 ounce) can refrigerated pizza crust dough
1 cup refried beans
1/2 cup salsa
2 chicken breast halves without skin, cut into 1/2-inch pieces
1 envelope taco seasoning mix
1/3 cup shredded cheddar cheese
1/3 cup shredded Monterey jack cheese
1/3 cup shredded mozzarella cheese
2 plum tomatoes, sliced thin
1/4 red onion, sliced thin
Preheat oven to 400 degrees F.
Roll pizza crust into a 12-inch circle and arrange on a hot pizza stone or pizza pan. Bake for 10 minutes.
Meanwhile, mix taco seasoning mix with 1/2 cup water. In a 10-inch skillet cook chicken in the taco seasoning mixture.
Remove pizza crust from oven. Spread refried beans over crust; spread salsa over beans. Drain excess taco seasoning sauce from chicken and distribute chicken evenly over salsa.
Combine cheeses and layer over chicken. Arrange tomato and onion slices over cheese.
Bake for 20 minutes.
CINNAMON SUGAR FRENCH TOAST
Source: Mickey's Gourmet Cookbook, D's Contemporary Resort
From: SueA, CA
1/4 cup sugar
1 teaspoon ground cinnamon
4 slices sourdough bread, 1/2-inch thick
4 eggs, well beaten
Oil
Confectioners' sugar, if desired
FOR SERVING:
Butter, whipped
Maple syrup, warm
Mix sugar and cinnamon and set aside.
Cut bread slices in half diagonally. Dip in beaten eggs, soaking bread well with egg.
Heat oil in a skillet and fry bread, turning to brown both sides.
Roll at once in sugar and cinnamon mixture and dust with confectioners' sugar, if desired.
Serve with butter and syrup.
QUICK AND EASY PEARS AU CHOCOLATE
Source: Nancy's Kitchen
From: Nancy/CA
For each serving you will need:
1/4 cup graham cracker crumbs
2 well drained canned pear halves
Hot fudge sauce ice cream topping
Whipped cream or frozen whipped topping, thawed
Roll each pear half in the graham cracker crumbs to heavily coat. Place pears on dessert plate. Drizzle 2 tablespoons hot fudge sauce over pears and top with a dollop of whipped cream or whipped topping.
ALL-AMERICAN WHITE BREAD
Source: More Bread Machine Bounty by Better Homes and Gardens
From: Nancy/CA
1 1/4 cups milk
4 teaspoons butter or margarine
3 cups bread flour
4 teaspoons sugar
3/4 teaspoons salt
1 teaspooon active dry yeast
Add ingredients to machine according to manufacturer's directions.
BAKED SANTA FE BEAN DIP WITH CRISP TORTILLA CHIPS
From: Nancy/CA, Nancy's Kitchen - 01-04-98
1 package of 12 flour tortillas (nonfat won't work)
1 (16 oz.) can refried beans
1 cup mild salsa
1 (4 oz, can diced green chilies
1/2 cup shredded Cheddar Cheese or
Low fat mozzarella cheese
Chopped green onions
Sliced black olives
TO PREPARE THE TORTILLA CHIPS:
Preheat oven to 325 degrees F. Place rack in the middle of the oven.
Place tortillas ( 2 or 3 at a time) directly on the oven rack.
Bake 2-3 minutes, turn and bake 2-3 additional minutes, or until tortillas just begin to turn light golden. Remove from oven and cool on wire rack. They will harden and crisp up as they cool.
When completely cool, break tortillas into large pieces.
TO PREPARE THE DIP:
In medium bowl, combine refried beans, salsa, and chilies; mix well. Spread into a 2-quart shallow baking dish. Sprinkle with cheese.
Bake at 400 degrees F for 10 minutes.
Remove from oven and garnish with green onion and black olives. Serve with the crispy tortilla chips.
BEEF VARIATION:
1/3 pound lean ground beef or sausage, cooked and browned in a skillet, can be added to the bean mixture before baking.
HOMEMADE TACO SEASONING MIX
From: linda/tennessee
2 tsp. chili powder
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. garlic salt
1/2 tsp. salt
1 dash red pepper (cayenne)
Mix all together. Makes amount equal to 1 package of store bought mix.
QUESADILLA CASSEROLE
From: linda/Tennessee
Makes 8 servings
1 (16 oz.) can refried beans
2 cups shredded Cheddar cheese, divided use
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies, drained
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground cumin seed
1 tsp. chili powder
4 (8-inch) flour tortillas
In a small bowl, combine the beans, 1 cup cheese, sauce, chilies and seasonings.
Place 1 tortilla in an 8-inch round cake pan sprayed with cooking spray. Spread about 1/4 of bean mix over tortilla. Repeat with 2nd tortilla and bean mixture. Sprinkle remaining 1 cup cheese over top. Cover and refrigerate.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F.
Bake uncovered for 35 to 40 minutes or until cheese is bubbly.
SWEET CREPES
Source: TV Food Network, 1990's
From: linda/tennessee
Makes 12 (7-inch) crepes
1/2 cup all-purpose flour
1/4 cup sugar
Pinch salt
2 eggs
2/3 cup milk
1 tablespoons unsalted butter, melted
Clarified butter or vegetable oil, for greasing skillet
In a bowl whisk together flour, sugar, salt, eggs, milk and butter until smooth. Let batter sit 30 minutes before using.
Heat a 7-inch skillet, preferably nonstick, over medium-high heat and brush with clarified butter or oil. Swirl 3 tablespoons of batter over bottom of pan, tilting to spread evenly. Cook until center is set and edges are lightly browned, 1 to 2 minutes. Use a thin spatula to turn crepe and brown second side 30 seconds. Slide crepe out onto a plate. Repeat with remaining batter, stacking crepes as you finish them.
ALEX'S BLACK BEAN NACHOS
From: Pat, CT
1 bag (almost) tortilla chips
1 (16 oz) can black beans, drained and rinsed
1 orange bell pepper, seeded and chopped
1 large tomato, chopped
4 scallions, sliced
Fresh black pepper, chili powder and dried parsley or cilantro
Grated cheddar cheese*
Salsa (for serving)
Spread chips out on a pizza pan. Distribute black beans, tomatoes and orange pepper over chips. Shred as much cheese as you need to cover chips up well (see note). Add scallions along with cheese. Sprinkle top with chili powder, black pepper and parsley and/or cilantro.
Bake at 350 degrees F for 10-15 minutes or until cheese is melted and just a little browned.
Serve with salsa and watch it disappear!
*NOTE: A mixture of cheddar and jack cheese is good - Alex also loves when I throw on some Velveeta cheese (especially around the edges)
HONEY BUTTER
From: linda/tennessee
1 quart honey
1 lb real butter
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
Stir honey and butter over low heat til melted. Remove from heat. Add
marshmallow creme and vanilla. Mix with mixer til all combined. Pour in jars.
ALEX'S FAVORITE ROSEMARY ROASTED CHICKEN
From: Pat, CT
Alex loves it with roasted potatoes and simple steamed broccoli.
1 whole broiler/frying chicken, 3 to 3-1/2 lbs.
1/2 tbsp. olive oil
1 tbsp. dried sage
1 tbsp. dried rosemary
Lawry's Seasoned Salt
Freshly ground black pepper
Remove giblets from chicken and discard or save for another use. Spray a Pyrex pie plate or small roasting pan with cooking spray.
Place chicken, breast side up, in pan; rub with olive oil. Rub chicken with dried sage. Crumble rosemary a little in your palm and rub/press into chicken skin. Sprinkle a little Seasoned Salt and grind some pepper over the bird.
Place in a preheated to 425 degree F oven then reduce the temperature to to 375 degrees F. After an hour, start checking for doneness.
BOBOLI PIZZA ALA ALEX
From: Pat, CT
2 Boboli Italian pizza bread shells (or whatever they sell in your local store)
2 cups marina sauce, homemade or commercially prepared
4 slices deli honey ham, cut in strips (or pepperoni)
1 bell pepper, seeded and chopped
4 scallions
Another veggie: sliced mushrooms, I've even used diagonally sliced snowpeas, thinly sliced carrot, sliced fennel bulb, you can go crazy. (Mom's favorite is artichoke hearts)
Shredded mozzarella (lo-fat is OK but fat free is too gummy)
Oregano
Place pizza shells on pizza pans. Spread with sauce. Divide ham strips or pepperoni (or make one of each!) over sauce. Sprinkle veggies over all. Top with shredded cheese to your taste. Sprinkle a little oregano over all.
Bake at 325 degrees F (be careful not to let them burn) until done, 15 to 25 minutes, depending on your oven. Don't let cheese overbrown (remember the bread shells are already cooked). I like to switch racks the pizzas are on 1/2 way through cooking.
Be careful, the cheese holds alot of heat underneath! Slice and let cool for a bit. MAMA MIA!
PAT'S HOMEMADE TOMATO SAUCE
(also good for children and teens)
From: Pat, CT - 01-04-98
1 onion, diced
1 large carrot, diced
2 ribs celery, diced
2 tbsp olive oil
1 tsp. dried thyme
5 cloves garlic, divided use
6 large fresh plum tomatoes, peeled and chopped
1 (28 oz.) can Italian plum tomatoes with basil, undrained
1 (16 oz.) can tomato puree
1 (8 oz.) can tomato paste
1 cup wine (your favorite)
2 tbsp. dried parsley (or 1/3 cup chopped fresh)
1 tbsp. dried basil (or 1/4 cup chopped fresh)
1 tbsp. oregano
1/4 tsp ground cayenne pepper
Salt and freshly ground black pepper, to taste
In good-sized sauce pot, saute onion, carrot and celery over medium-high heat in olive oil. When veggies are soft, add the dried thyme. Stir about 1 minute. Press 2 of the garlic cloves in, be careful they don't burn. Stir about and add fresh tomatoes. Press another garlic clove in. Squeeze the canned tomatoes in (crush them with your fist, they'll cook down) and add the liquid. Press in remaining garlic cloves. Add remaining ingredients.
Cover and simmer on low, stirring occasionally, for at least three hours. Taste and adjust seasonings as necessary. If it is too acidic, add a small amount of milk, cream or half-and-half.
Serve over pasta with lots of fresh Parmiggiano, Italian bread and a fresh salad.
MRS. STERN'S NOODLE KUGEL
From: linda/tennessee
Makes 8-10 servings
1 pound cottage cheese
3 ounces cream cheese, softened
2 cups milk
3 eggs
Juice of one lemon
3/4 cup sugar
1 teaspoon vanilla extract
1/2 pint sour cream (plus additional for serving)
1 cup yellow muscat raisins
8 ounces medium egg noodles (uncooked)
Cinnamon
Preheat oven to 325 degrees F.
Mix all ingredients except noodles and cinnamon. Gently stir in UNCOOKED noodles. Pour into well-buttered 9x13x2-inch baking dish. Sprinkle top with cinnamon.
Bake 1 hour or until set and top is light brown.
Cut into squares and serve with sour cream. (Leftover kugel is excellent cold.)
POTATO KUGEL
From: linda/tennessee
1/2 cup flour
1/2 tsp. baking powder
1 tsp. salt
Ground black pepper, to taste
6 potatoes, peeled
2 eggs
1 large onion, chopped
1/4 cup vegetable oil
Applesauce, yogurt or sour cream, for serving
Stir together dry ingredients and set aside.
Grate potatoes into ice water to prevent discoloration. Squeeze out all liquid; add eggs and mix well. Add dry ingredients.
Saute onion in oil until golden; add to batter and mix well. Pour into an oiled 15x10x1-inch jelly roll pan.
Bake in a 350 degree F oven and cut into squares. Return to oven and cut into squares. Return to oven and bake 30 minutes longer.
Serve hot with accompaniment of choice: applesauce; yogurt, sour cream.
CHICKEN MARINADE
From: linda/Tennessee
This is quite thick and yes it has a lot of garlic but it's really good.
1/4 cup crushed garlic
1/4 cup Dijon mustard
1/4 cup oil
1/4 cup vinegar (I use a mix of cider and wine with a bit of balsamic
thrown in for flavor)
KFC COLESLAW (copycat recipe)
From: linda/tennessee
Makes 8 servings
1 head cabbage, finely chopped
1 medium carrot, shredded
1/3 cup white granulated sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Be sure the cabbage and carrots are chopped up into very fine pieces about the size of rice kernels.
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving.
SWISS STEAK
From: Pat, CT
This may not be "gourmet" but it is good home eating. It's been passed down in my family for generations and I've updated it to meet today's health concerns.
This is obviously good served with pasta, but it with fluffy baked potatoes or mashed potatoes and sauteed zucchini on the side. This dish is guaranteed to cheer up a sullen teen or make a sick child feel a bit better.
6 eye-round steaks or one 2-lb. round steak cut into 4-6 serving pieces
Flour (I use a great product for this - Wondra - shake it right out of the canister)
Olive oil
Italian seasoning or your own basil, oregano, garlic powder
1 (28 oz.) can plum tomatoes
1 (8 oz.) can tomato sauce
1 large clove garlic
Salt and pepper, to taste
Put a sheet of wax paper on your cutting board. Sprinkle some flour on, place a steak on it and pound with a meat mallet, turning 2-3 times. (If you have a teenager who needs to get rid of some excess tension, call him/her into the kitchen and have them go at it!) Add flour and keep tenderizing (no need to make scallops out of it). As steaks are finished, move to a plate.
Heat 1 to 2 tablespoons olive oil over medium-high heat in a good sized fry pan with a lid. Cook 2 or 3 steaks at a time. Sprinkle with Italian seasoning while cooking. When browned, remove to platter. Add more olive oil to pan and finish browning rest of steaks. Remove.
Add the juices from the 28 oz. can of tomatoes to the pan and deglaze the brown bits, scraping the bottom of the pan. Stir well and add the tomatoes; break up with back of spoon. Add the 8 oz. can of tomato sauce. Using a garlic press, add the clove (or cloves) of garlic. Add salt and/or pepper if desired. Put the steaks in, getting them under the tomatoes, cover and reduce heat to simmer. Turn after 20 minutes. In my family, we let those steaks simmer in there for an hour or more.
FRUIT DIP
From: Gail/MO
1 cup milk
1 (4-serving-size) package jello instant vanilla pudding
1 large container Cool Whip
1 tbsp Kailua (optional)
Fresh fruit, cut for dipping
Mix milk and (dry) pudding until thickened. Fold Cool Whip and Kailua into pudding and chill.
Serve with fresh fruit.
CHICKEN POT PIE
Source: Fannie Farmer's Cookbook, 1979, 1990, 1996
From: Carrie Leonard, 1994
"The recipe is easy, and reheats well. I have not frozen it, but it makes great leftovers for lunch or dinner the next day." - Carrie
6 tbsp butter
6 tbsp flour
2 cups chicken broth
1 cup heavy cream (I use milk)
1/2 tsp freshly ground black pepper
Salt, to taste
4 cups large chunks of cooked chicken
12 small white onions, cooked
3/4 cup peas, cooked
3/4 cup sliced cooked carrots
3/4 cup sliced cooked celery
Pie crust for 9-inch pie
Preheat the oven to 425 degrees F.
Melt the butter in a saucepan, stir in the flour, and cook, stirring, for 2 minutes. Slowly add the broth, cream, pepper, and salt to taste. Cook for 5 minutes, until thickened and smooth.
Put the chicken pieces in a deep pie plate or casserole, cover with sauce, and stir in the small onions, peas, carrots, and celery. Place the prepared piecrust over the casserole, allowing enough overhang so that the edges can be crimped. Cut vents in the crust to allow the steam to escape.
Bake for 25-30 minutes, or until the crust is nicely browned.
PARMESAN CHICKEN AND BROCCOLI
From: Donna/TN
1 cup long grain rice, uncooked
4 boneless, skinless chicken breasts
1 tsp dried Italian seasonings
Oil (for frying)
1/2 cup chopped onion
1 tbsp garlic salt (or 1 clove of garlic, minced)
2 1/4 cups milk
1 tbsp cornstarch or flour
1 (3 oz) pkg cream cheese
Salt and pepper, to taste
1 1/2 cups frozen chopped broccoli (or fresh, cooked)
1/2 cup grated parmesan cheese
1/3 cup chopped or diced cooked ham
2 tbsp chopped almonds optional
Cook rice according to package directions.
Saute chicken with Italian seasonings in hot oil 8 to 10 minutes or until done, turning once. Remove from skillet and set aside.
Saute onions in skillet, adding more oil if needed.
Stir together the milk and cornstarch or flour until mixed. Add to the onions in the skillet and cook over medium heat till slightly thick and bubbly. Reduce heat add cream cheese; stir till nearly smooth.
Remove sauce from heat stir in broccoli, cheese and ham.
Spread rice in a baking dish. Arrange cooked chicken on the rice; season with salt and pepper. Spoon sauce over chicken. Sprinkle with nuts, if using.
Cover and bake in a 350 degree F oven for 10 minutes or till hot
MICROWAVE CRISPY COATED CHICKEN
Source: Cindy Clifton
Makes 4 servings.
1 1/2 cups finely crushed cracker, potato or corn chip crumbs, any flavor (sesame seed, cheddar cheese, nacho, barbecue etc.)
1 tablespoon dried parsley flakes
1 teaspoon paprika
1/8 teaspoon garlic powder
1 egg
2 tablespoons milk
2 1/2 to 3 pounds chicken pieces
Combine crumbs and seasonings on a sheet of wax paper. Combine egg and milk in small bowl; beat well.
Dip chicken pieces in egg mixture; dip in seasoned crumbs, turning to coat evenly.
Place chicken pieces on a microwave-safe roasting rack in microwave-safe dish. Cover with a sheet of wax paper. Microwave on MEDIUM-HIGH (70% power) 15-20 minutes or until chicken is done. Halfway through cooking time, rearrange pieces but do not turn over.
ROLLER COASTER BREAKFAST (PUFF PANCAKE)
Source: Suzanne Werner in Tender Loving Cooking
"This is sort of a huge piece of French toast in a baking pan that looks like a roller coaster. It is fun to watch if you have a glass door oven. If not, it is a big surprise when you take it out!"
6 eggs
1 cup flour
1/2 tsp salt
1 cup milk
2 tbsp melted butter
Powdered sugar (to garnish)
Butter (for serving)
Maple syrup (for serving)
Preheat oven to 450 degrees F. Butter a 13x9-inch baking pan (not Pyrex) and put into the freezer while you mix the batter.
Break eggs into a bowl and beat with fork. Slowly add flour and beat well. Stir in salt, milk and melted butter. Pour into cold prepared pan.
Bake at 450 degrees F for 18 minutes, then reduce oven temperature to 350 degrees F (don't remove from oven) and bake for an additional 10 minutes or until done.
Sprinkle with powdered sugar and serve with butter and syrup.
PEANUT BUTTER BREAD
Source: Orange County Register, June 30, 1988
Makes 1 l (9x5-inch loaf) oaf
"For convenience, best flavor and easy slicing, make this unusually flavored loaf the day before serving."
3/4 cup peanut butter
1/4 cup (1/2 stick) butter or margarine, softened
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp salt
1 egg
1 1/4 cup milk
1 Tbsp grated orange rind
Preheat oven to 375 degrees F. Grease a 9x5-inch loaf pan; set aside.
In small bowl, with a fork, beat peanut butter and butter or margarine until fluffy.
In medium bowl, mix flour, sugar, baking powder, and salt; add to peanut butter mixture, mixing only until the mixture resembles coarse crumbs.
In small bowl, beat egg slightly, stir in milk and orange rind; stir into flour mixture just until moistened. Pour batter into prepared pan.
Bake in a 375 degree F oven for 1 hour or until cake tester inserted in center comes out clean. Remove from oven and let cool in pan 10 minutes before inverting onto wire cake rack to cool completely.
BETTY CROCKER MACARONI AND CHEESE AND REVISED (LOWER FAT) VERSION)
Source: Brenda Pittsley, 1994
HERE IS THE ORIGINAL BETTY CROCKER RECIPE:
1 1/2 cup uncooked macaroni
1/4 cup butter
1 small onion, chopped, about 1/4 cup
1/2 tsp. salt
1/4 cup flour
1 3/4 cup milk
2 cups diced cheese
Cook macaroni as directed on package; drain.
Cook and stir butter, onion, salt and pepper over medium heat until the onion is tender. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Stir in cheese and allow to melt off the heat element.
Mix cheese sauce and macaroni. Pour into 1 1/2 quart casserole dish.
Bake in a preheated 375 degree F oven 30 minutes.
- According to Betty, you can also throw in some extras like chopped green olives, chopped ham, chopped tomatoes or tuna fish. I've done this with the basic recipe, but not with my variation. I recommend the green olives version.
HERE'S MY REVISED VERSION:
- Eliminate the butter by sauting the onion (I use red onion sometimes) in 1 tablespoon cooking oil (olive oil is fine). Lately, I've been tossing in some herbs at this point, as well. Rosemary and thyme are good ones to try. When you add the flour it will not become "smooth and bubbly," it will be dry and stick to the onion but cook it a bit anyway -- be careful not to burn it. I often use coarse wheat flour, which gives the finished product a rustic texture.
- Substitute homemade chicken or vegetable broth for half the milk (I use nonfat).
- You can use nonfat cheese if you want, and probably not lose flavor as this is a rich dish, but I'm not *that* particular about fat. I usually use gruyere or, preferably, two or three cheeses, one of which can be plain old cheddar, but not *Velveeta.*
- I also use penne or another tubular pasta rather than elbow macaroni, which I think is too "wimpy" and doesn't add enough bulk to balance the sauce.
BAKED POTATO SOUP
Source: Better Homes and Gardens Soups and Stews
Makes 6 servings
2 large baking potatoes (8 ounces)
6 tablespoons thinly sliced green onions, divided use
1/3 cup butter
1/3 cup all-purpose flour
1/4 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups milk
3/4 cup shredded American cheese, divided use
4 slices bacon, crisp-cooked, drained and crumbled
Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork.
Bake in a 425 degree F oven for 60 minutes or until tender. Let cool.
Cut cooled potatoes in half lengthwise; gently scoop out each potato. Discard the skins.
In a large saucepan cook 3 tablespoons green onion in butter till tender; stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Add the potato pulp and 1/2 cup of the shredded cheese, the remaining 3 tablespoons green onion, and bacon. Cook and stir until cheese is melted.
Served garnished with remaining cheese.
GARLIC CHIPS
(sort of a very thin garlic pizza)
Source: Terry Austin
FOR THE CRUST:
1 cup finely ground corn flour (not corn meal)
1/2 cup whole wheat pastry flour
1 tsp olive oil
1 tsp salt
1 pinch sugar (optional)
Enough warm water to make the dough workable
Combine all ingredients and knead until well mixed. Roll out very thin, (1/4-inch) (a marble surface works great for this). I have either rolled out as two large pieces, several 6-inch rounds or lots of little 2-inch rounds, all work well.
Place on a non-stick cookie sheet with a sprinkling of corn meal underneath. Optionally, place on a pre-heated pizza stone if you have one available it will improve the texture of the crust.
FOR THE TOPPING:
Thinly shaved mozzarella cheese on the crust
Mix olive oil and coarsely chopped garlic (less oil than garlic) to make a thick slurry. (You can use as much or as little garlic as you can stand)
Brush on top generously. (I have been known to sprinkle cayenne on top at this point)
Bake in a preheated 400 degree F oven for 5-6 minutes or until the cheese is bubbly and the crust is starting to brown. The key here is to cook the thin crust quickly so the garlic does not brown on top.
When it's done, cut larger pieces into wedges or simply serve 2-inch rounds and serve hot.
SEASONED PITA CHIPS
Remember to be generous with the seasoning. You could also use garlic salt, chili powder, pizza spices, etc.
Whole wheat or white pita breads
Olive oil (preferably oil that has been infused with garlic, Rosemary, sun-dried tomatoes, etc. If all you have is plain oil, pour out a couple of tablespoons and crush a clove of fresh garlic into it, and stir)
Salt
Herbes de Provence
Cut pita breads into 6 wedges, then split each wedge into 2 triangles. Place triangles on ungreased cookie sheets (they can overlap a little). Drip or brush olive oil on triangles generously but not lavishly. Sprinkle with salt and put a generous pinch of herbes de provence on each triangle.
Bake in medium oven until lightly colored (time will depend on oven temperature). Turn cookie sheet if necessary to brown evenly. Don't let them get darker than light brown. Cool and store.
BROILED BUFFALO CHICKEN WINGS
Adapted from source: The New Complete Book of Chicken Wings by Joie Warner
Makes 4 servings
These have less fat than the traditional deep fried version.
2 1/2 lb chicken wings
1/4 cup butter
3 tsp Durkees hot sauce
1 tsp vinegar (optional)
Vegetable oil (for brushing)
Celery sticks (for serving)
Blue cheese dressing (for serving)
Preheat oven broiler or BBQ.
Trim off wing tips. Separate wings into 2 sections.
Slowly melt butter in large saucepan. Add hot sauce and vinegar and remove from heat; set aside.
Brush both sides of wings with vegetable oil and place on broiling rack. Broil 15- 20 minutes.
Toss wings and sauce together. Serve with celery sticks and blue cheese dressing on the side.
BUFFALO STYLE CHICKEN WINGS
Source: Stephanie da Silva
24 wings
4 cups oil (peanut, corn, or other)
4T butter
2-5 tbsp (one 2.5 oz. bottle) Frank's Sauce
1 tbsp white vinegar
Louisiana Hot Sauce
Blue Cheese Dressing (recipe follows)
Salt and pepper
Celery sticks
Discard small tip of each wing, split at large joint and sprinkle with salt and pepper. Heat oil in large casserole or fryer (until quite hot). Add half of wings and cook, stirring occasionally. When brown and crisp (15-20 minutes), remove and drain well. Cook remaining wings.
Melt butter in saucepan and add hot sauce and vinegar. Put wings on a warm platter and pour sauce over them (or put wings and sauce in a closed container and shake).
Serve with celery sticks, blue cheese dressing (for dipping), and beer.
BROILED VERSION:
The unfortunate part of the referenced recipe is that it is loaded with fat. For a low(er) fat variation that still tastes good, (got rave reviews when we served them at our last party) broil the wings instead of frying them.
Then mix together:
1/2 cup hot sauce
4 tbsp honey
2 tbsp vinegar
2 tbsp lemon juice
1 heaping tsp dry mustard, like Coleman's
Heat the sauce until it thickens, and then put the wings in, and then cook till it thickens even more, while stirring the wings around. Still taste good with celery sticks and blue cheese dressing. Might as well go all the way and use lower fat cheese dressing, though.
Wings, being mostly chicken skin, have a large amount of fat in
them, no matter what you do. You can help a little by broiling them
so that some of the fat melts away, and not adding any more. I would recommend grilling the wings. That way, you lose the fat (a good thing) without losing the flavor (which would be a bad thing).
BLUE CHEESE DRESSING
1 cup mayonnaise
2 Tbsp. finely chopped onion
1 tsp. finely minced garlic
1/4 cup finely chopped parsley
1/2 cup sour cream
1 Tbsp. lemon juice
1 Tbsp. white vinegar
1/4 cup crumbled blue cheese
Salt, pepper, cayenne to taste
Combine and chill for an hour or longer.
Recipe Swap - January 4, 1998
34 RECIPES IN THIS FILE:
Impossible Cheeseburger Pie
Potato Skins with Cheese and Bacon
Rainbow Finger Jello
Chicken Taco Pizza
Cinnamon Sugar French Toast
Quick and Easy Pears Au Chocolate
All-American White Bread (bread machine)
Santa Fe Bean Dip with Crisp Tortilla Chips
Homemade Taco Seasoning Mix
Quesadillas Casserole
Sweet Crepes
Alex's Black Bean Nachos
Honey Butter
Alex's Favorite Rosemary Roasted Chicken
Boboli Pizza Ala Alex
Pat's Homemade Tomato Sauce
Mrs. Stern's Noodle Kugel
Potato Kugel
Chicken Marinade
KFC Coleslaw
Swiss Steak
Fruit Dip
Chicken Pot Pie
Parmesan Chicken and Broccli
Microwave Crispy Coated Chicken
Roller Coaster Breakfast
Peanut Butter Bread
Revised Macaroni and Cheese
Baked Potato Soup
Garlic Chips (sort of a very thin garlic pizza)
Seasoned Pita Chips
Buffalo Wings
Buffalo Style Chicken Wings
Blue Cheese Dressing
IMPOSSIBLE CHEESEBURGER PIE
Source: Bisquick
Makes 6 servings
1 pound ground beef
1 1/2 cups chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk
3 eggs
3/4 cup Bisquick baking mix
2 tomatoes, sliced
1 cup shredded cheddar or process American cheese (4 ounces)
Heat oven to 400 degrees F. Grease pie plate, 10x1 1/2 inches, or square baking dish, 8x8x2-inches, or six (10 ounce) custard cups.
Cook and stir ground beef and onion in 10-inch skillet over medium heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate.
Beat milk, eggs, and baking mix 15 seconds in blender on high speed, or 1 minute with wire whisk or hand beater or until smooth. Pour into pie plate.
Bake 30 minutes. Top with tomatoes; sprinkle with cheese. Bake 5 to 8 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
1/2 RECIPE: Use 1 quart square or round casserole. Decrease eggs to 2 and baking mix to 1/2 cup Divide remaining ingredient amounts in half. Decrease beat time to 10 seconds in blender or 30 seconds with wire whisk or hand beater.
HIGH ALTITUDE: Increase first bake to 30 minutes. If baking the 1/2 recipe: Use 1 1/2 qt round casserole or 1 quart square.
POTATO SKINS WITH CHEESE AND BACON
Adapted from source: Cooking Light Magazine, May 1994
Makes 8 servings
(serving size, 1 stuffed potato skin with 1.5 tsp sour cream)
4 medium-sized unpeeled baking potatoes (about 2 pounds)
4 slices bacon or turkey bacon
3/4 cup (3 ounces) sharp cheddar cheese (can use reduced-fat)
1 tbsp minced fresh chives
1/4 cup fat free sour cream
Bake potatoes at 425 degrees F for 1 hour or until done. Cool slightly.
Cut each potato in half lengthwise; scoop out pulp, leaving 1/4-inch thick shell. Reserve pulp for other use.
Place potato shells on a baking sheet. Spray inside of shells with cooking spray.
Bake at 425 degrees F for 8 minutes or until shells are crisp; set aside
Cook bacon; cool slightly. Chop into small pieces; set aside.
Divide cheese evenly among potato shells.
Bake at 425 degrees F for 5 minutes or until cheese melts.
Sprinkle evenly with bacon and chives. Serve with sour cream.
RAINBOW FINGER JELLO
Source: Kathleen Kallhoff, 1994
"Following is a recipe that my children enjoy very much... be aware that it takes time to make, since all layers of jello must be jelled before the layers can be created. I usually make it for birthday parties."
4 (4-serving size) packages Jello, assorted flavors (I usually use Cherry, Orange, Lemon and Lime.)
6 envelopes KNOX Gelatin (there are 4 envelopes per box of Knox Gelatin so you'll need 2 boxes)
Hot water
1 (14 oz) can Eagle Sweetened Condensed Milk (can use low fat version)
FIRST LAYER:
Mix 1 package (dry) jello with 1 envelope (dry) Knox gelatin in a small saucepan. Add 1 cup of hot water and heat until the gelatin is dissolved. Pour into a 9x13-inch pan and chill until firmly set.
SECOND LAYER:
While the first layer is chilling, combine sweetened condensed milk with 2 cups hot water. Add 2 envelopes Knox gelatin and heat until gelatin is dissolved. Separate into 3 portions (1 cup each) and allow to cool.
When first layer is firmly set, pour 1 cup of the cooled milk mixture on the top of the first layer (be sure milk mixture is cool enough so the bottom layer doesn't melt!!!) Chill until firmly set.
THIRD LAYER:
Make another jello layer, mixing the jello and gelatin with 1 cup hot water and heating. Allow to cool (to room temperature), then pour on top of milk layer. Chill.
FOURTH AND FIFTH LAYERS:
Repeat 2nd and 3rd layers, ending with a jello layer on top. Refrigerate to set.
TIP:
I find it works best to start a jello layer 'cooking' each time I pour a jello layer on top of a milk layer. This helps speed up the process, since it is very important to have each batch cool before pouring onto the chilled jello to avoid melting it.
CHICKEN TACO PIZZA
Source: Sharon Barbour, 1994
Makes 8 servings
1 (10-13 ounce) can refrigerated pizza crust dough
1 cup refried beans
1/2 cup salsa
2 chicken breast halves without skin, cut into 1/2-inch pieces
1 envelope taco seasoning mix
1/3 cup shredded cheddar cheese
1/3 cup shredded Monterey jack cheese
1/3 cup shredded mozzarella cheese
2 plum tomatoes, sliced thin
1/4 red onion, sliced thin
Preheat oven to 400 degrees F.
Roll pizza crust into a 12-inch circle and arrange on a hot pizza stone or pizza pan. Bake for 10 minutes.
Meanwhile, mix taco seasoning mix with 1/2 cup water. In a 10-inch skillet cook chicken in the taco seasoning mixture.
Remove pizza crust from oven. Spread refried beans over crust; spread salsa over beans. Drain excess taco seasoning sauce from chicken and distribute chicken evenly over salsa.
Combine cheeses and layer over chicken. Arrange tomato and onion slices over cheese.
Bake for 20 minutes.
CINNAMON SUGAR FRENCH TOAST
Source: Mickey's Gourmet Cookbook, D's Contemporary Resort
From: SueA, CA
1/4 cup sugar
1 teaspoon ground cinnamon
4 slices sourdough bread, 1/2-inch thick
4 eggs, well beaten
Oil
Confectioners' sugar, if desired
FOR SERVING:
Butter, whipped
Maple syrup, warm
Mix sugar and cinnamon and set aside.
Cut bread slices in half diagonally. Dip in beaten eggs, soaking bread well with egg.
Heat oil in a skillet and fry bread, turning to brown both sides.
Roll at once in sugar and cinnamon mixture and dust with confectioners' sugar, if desired.
Serve with butter and syrup.
QUICK AND EASY PEARS AU CHOCOLATE
Source: Nancy's Kitchen
From: Nancy/CA
For each serving you will need:
1/4 cup graham cracker crumbs
2 well drained canned pear halves
Hot fudge sauce ice cream topping
Whipped cream or frozen whipped topping, thawed
Roll each pear half in the graham cracker crumbs to heavily coat. Place pears on dessert plate. Drizzle 2 tablespoons hot fudge sauce over pears and top with a dollop of whipped cream or whipped topping.
ALL-AMERICAN WHITE BREAD
Source: More Bread Machine Bounty by Better Homes and Gardens
From: Nancy/CA
1 1/4 cups milk
4 teaspoons butter or margarine
3 cups bread flour
4 teaspoons sugar
3/4 teaspoons salt
1 teaspooon active dry yeast
Add ingredients to machine according to manufacturer's directions.
BAKED SANTA FE BEAN DIP WITH CRISP TORTILLA CHIPS
From: Nancy/CA, Nancy's Kitchen - 01-04-98
1 package of 12 flour tortillas (nonfat won't work)
1 (16 oz.) can refried beans
1 cup mild salsa
1 (4 oz, can diced green chilies
1/2 cup shredded Cheddar Cheese or
Low fat mozzarella cheese
Chopped green onions
Sliced black olives
TO PREPARE THE TORTILLA CHIPS:
Preheat oven to 325 degrees F. Place rack in the middle of the oven.
Place tortillas ( 2 or 3 at a time) directly on the oven rack.
Bake 2-3 minutes, turn and bake 2-3 additional minutes, or until tortillas just begin to turn light golden. Remove from oven and cool on wire rack. They will harden and crisp up as they cool.
When completely cool, break tortillas into large pieces.
TO PREPARE THE DIP:
In medium bowl, combine refried beans, salsa, and chilies; mix well. Spread into a 2-quart shallow baking dish. Sprinkle with cheese.
Bake at 400 degrees F for 10 minutes.
Remove from oven and garnish with green onion and black olives. Serve with the crispy tortilla chips.
BEEF VARIATION:
1/3 pound lean ground beef or sausage, cooked and browned in a skillet, can be added to the bean mixture before baking.
HOMEMADE TACO SEASONING MIX
From: linda/tennessee
2 tsp. chili powder
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. garlic salt
1/2 tsp. salt
1 dash red pepper (cayenne)
Mix all together. Makes amount equal to 1 package of store bought mix.
QUESADILLA CASSEROLE
From: linda/Tennessee
Makes 8 servings
1 (16 oz.) can refried beans
2 cups shredded Cheddar cheese, divided use
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies, drained
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground cumin seed
1 tsp. chili powder
4 (8-inch) flour tortillas
In a small bowl, combine the beans, 1 cup cheese, sauce, chilies and seasonings.
Place 1 tortilla in an 8-inch round cake pan sprayed with cooking spray. Spread about 1/4 of bean mix over tortilla. Repeat with 2nd tortilla and bean mixture. Sprinkle remaining 1 cup cheese over top. Cover and refrigerate.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F.
Bake uncovered for 35 to 40 minutes or until cheese is bubbly.
SWEET CREPES
Source: TV Food Network, 1990's
From: linda/tennessee
Makes 12 (7-inch) crepes
1/2 cup all-purpose flour
1/4 cup sugar
Pinch salt
2 eggs
2/3 cup milk
1 tablespoons unsalted butter, melted
Clarified butter or vegetable oil, for greasing skillet
In a bowl whisk together flour, sugar, salt, eggs, milk and butter until smooth. Let batter sit 30 minutes before using.
Heat a 7-inch skillet, preferably nonstick, over medium-high heat and brush with clarified butter or oil. Swirl 3 tablespoons of batter over bottom of pan, tilting to spread evenly. Cook until center is set and edges are lightly browned, 1 to 2 minutes. Use a thin spatula to turn crepe and brown second side 30 seconds. Slide crepe out onto a plate. Repeat with remaining batter, stacking crepes as you finish them.
ALEX'S BLACK BEAN NACHOS
From: Pat, CT
1 bag (almost) tortilla chips
1 (16 oz) can black beans, drained and rinsed
1 orange bell pepper, seeded and chopped
1 large tomato, chopped
4 scallions, sliced
Fresh black pepper, chili powder and dried parsley or cilantro
Grated cheddar cheese*
Salsa (for serving)
Spread chips out on a pizza pan. Distribute black beans, tomatoes and orange pepper over chips. Shred as much cheese as you need to cover chips up well (see note). Add scallions along with cheese. Sprinkle top with chili powder, black pepper and parsley and/or cilantro.
Bake at 350 degrees F for 10-15 minutes or until cheese is melted and just a little browned.
Serve with salsa and watch it disappear!
*NOTE: A mixture of cheddar and jack cheese is good - Alex also loves when I throw on some Velveeta cheese (especially around the edges)
HONEY BUTTER
From: linda/tennessee
1 quart honey
1 lb real butter
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
Stir honey and butter over low heat til melted. Remove from heat. Add
marshmallow creme and vanilla. Mix with mixer til all combined. Pour in jars.
ALEX'S FAVORITE ROSEMARY ROASTED CHICKEN
From: Pat, CT
Alex loves it with roasted potatoes and simple steamed broccoli.
1 whole broiler/frying chicken, 3 to 3-1/2 lbs.
1/2 tbsp. olive oil
1 tbsp. dried sage
1 tbsp. dried rosemary
Lawry's Seasoned Salt
Freshly ground black pepper
Remove giblets from chicken and discard or save for another use. Spray a Pyrex pie plate or small roasting pan with cooking spray.
Place chicken, breast side up, in pan; rub with olive oil. Rub chicken with dried sage. Crumble rosemary a little in your palm and rub/press into chicken skin. Sprinkle a little Seasoned Salt and grind some pepper over the bird.
Place in a preheated to 425 degree F oven then reduce the temperature to to 375 degrees F. After an hour, start checking for doneness.
BOBOLI PIZZA ALA ALEX
From: Pat, CT
2 Boboli Italian pizza bread shells (or whatever they sell in your local store)
2 cups marina sauce, homemade or commercially prepared
4 slices deli honey ham, cut in strips (or pepperoni)
1 bell pepper, seeded and chopped
4 scallions
Another veggie: sliced mushrooms, I've even used diagonally sliced snowpeas, thinly sliced carrot, sliced fennel bulb, you can go crazy. (Mom's favorite is artichoke hearts)
Shredded mozzarella (lo-fat is OK but fat free is too gummy)
Oregano
Place pizza shells on pizza pans. Spread with sauce. Divide ham strips or pepperoni (or make one of each!) over sauce. Sprinkle veggies over all. Top with shredded cheese to your taste. Sprinkle a little oregano over all.
Bake at 325 degrees F (be careful not to let them burn) until done, 15 to 25 minutes, depending on your oven. Don't let cheese overbrown (remember the bread shells are already cooked). I like to switch racks the pizzas are on 1/2 way through cooking.
Be careful, the cheese holds alot of heat underneath! Slice and let cool for a bit. MAMA MIA!
PAT'S HOMEMADE TOMATO SAUCE
(also good for children and teens)
From: Pat, CT - 01-04-98
1 onion, diced
1 large carrot, diced
2 ribs celery, diced
2 tbsp olive oil
1 tsp. dried thyme
5 cloves garlic, divided use
6 large fresh plum tomatoes, peeled and chopped
1 (28 oz.) can Italian plum tomatoes with basil, undrained
1 (16 oz.) can tomato puree
1 (8 oz.) can tomato paste
1 cup wine (your favorite)
2 tbsp. dried parsley (or 1/3 cup chopped fresh)
1 tbsp. dried basil (or 1/4 cup chopped fresh)
1 tbsp. oregano
1/4 tsp ground cayenne pepper
Salt and freshly ground black pepper, to taste
In good-sized sauce pot, saute onion, carrot and celery over medium-high heat in olive oil. When veggies are soft, add the dried thyme. Stir about 1 minute. Press 2 of the garlic cloves in, be careful they don't burn. Stir about and add fresh tomatoes. Press another garlic clove in. Squeeze the canned tomatoes in (crush them with your fist, they'll cook down) and add the liquid. Press in remaining garlic cloves. Add remaining ingredients.
Cover and simmer on low, stirring occasionally, for at least three hours. Taste and adjust seasonings as necessary. If it is too acidic, add a small amount of milk, cream or half-and-half.
Serve over pasta with lots of fresh Parmiggiano, Italian bread and a fresh salad.
MRS. STERN'S NOODLE KUGEL
From: linda/tennessee
Makes 8-10 servings
1 pound cottage cheese
3 ounces cream cheese, softened
2 cups milk
3 eggs
Juice of one lemon
3/4 cup sugar
1 teaspoon vanilla extract
1/2 pint sour cream (plus additional for serving)
1 cup yellow muscat raisins
8 ounces medium egg noodles (uncooked)
Cinnamon
Preheat oven to 325 degrees F.
Mix all ingredients except noodles and cinnamon. Gently stir in UNCOOKED noodles. Pour into well-buttered 9x13x2-inch baking dish. Sprinkle top with cinnamon.
Bake 1 hour or until set and top is light brown.
Cut into squares and serve with sour cream. (Leftover kugel is excellent cold.)
POTATO KUGEL
From: linda/tennessee
1/2 cup flour
1/2 tsp. baking powder
1 tsp. salt
Ground black pepper, to taste
6 potatoes, peeled
2 eggs
1 large onion, chopped
1/4 cup vegetable oil
Applesauce, yogurt or sour cream, for serving
Stir together dry ingredients and set aside.
Grate potatoes into ice water to prevent discoloration. Squeeze out all liquid; add eggs and mix well. Add dry ingredients.
Saute onion in oil until golden; add to batter and mix well. Pour into an oiled 15x10x1-inch jelly roll pan.
Bake in a 350 degree F oven and cut into squares. Return to oven and cut into squares. Return to oven and bake 30 minutes longer.
Serve hot with accompaniment of choice: applesauce; yogurt, sour cream.
CHICKEN MARINADE
From: linda/Tennessee
This is quite thick and yes it has a lot of garlic but it's really good.
1/4 cup crushed garlic
1/4 cup Dijon mustard
1/4 cup oil
1/4 cup vinegar (I use a mix of cider and wine with a bit of balsamic
thrown in for flavor)
KFC COLESLAW (copycat recipe)
From: linda/tennessee
Makes 8 servings
1 head cabbage, finely chopped
1 medium carrot, shredded
1/3 cup white granulated sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Be sure the cabbage and carrots are chopped up into very fine pieces about the size of rice kernels.
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving.
SWISS STEAK
From: Pat, CT
This may not be "gourmet" but it is good home eating. It's been passed down in my family for generations and I've updated it to meet today's health concerns.
This is obviously good served with pasta, but it with fluffy baked potatoes or mashed potatoes and sauteed zucchini on the side. This dish is guaranteed to cheer up a sullen teen or make a sick child feel a bit better.
6 eye-round steaks or one 2-lb. round steak cut into 4-6 serving pieces
Flour (I use a great product for this - Wondra - shake it right out of the canister)
Olive oil
Italian seasoning or your own basil, oregano, garlic powder
1 (28 oz.) can plum tomatoes
1 (8 oz.) can tomato sauce
1 large clove garlic
Salt and pepper, to taste
Put a sheet of wax paper on your cutting board. Sprinkle some flour on, place a steak on it and pound with a meat mallet, turning 2-3 times. (If you have a teenager who needs to get rid of some excess tension, call him/her into the kitchen and have them go at it!) Add flour and keep tenderizing (no need to make scallops out of it). As steaks are finished, move to a plate.
Heat 1 to 2 tablespoons olive oil over medium-high heat in a good sized fry pan with a lid. Cook 2 or 3 steaks at a time. Sprinkle with Italian seasoning while cooking. When browned, remove to platter. Add more olive oil to pan and finish browning rest of steaks. Remove.
Add the juices from the 28 oz. can of tomatoes to the pan and deglaze the brown bits, scraping the bottom of the pan. Stir well and add the tomatoes; break up with back of spoon. Add the 8 oz. can of tomato sauce. Using a garlic press, add the clove (or cloves) of garlic. Add salt and/or pepper if desired. Put the steaks in, getting them under the tomatoes, cover and reduce heat to simmer. Turn after 20 minutes. In my family, we let those steaks simmer in there for an hour or more.
FRUIT DIP
From: Gail/MO
1 cup milk
1 (4-serving-size) package jello instant vanilla pudding
1 large container Cool Whip
1 tbsp Kailua (optional)
Fresh fruit, cut for dipping
Mix milk and (dry) pudding until thickened. Fold Cool Whip and Kailua into pudding and chill.
Serve with fresh fruit.
CHICKEN POT PIE
Source: Fannie Farmer's Cookbook, 1979, 1990, 1996
From: Carrie Leonard, 1994
"The recipe is easy, and reheats well. I have not frozen it, but it makes great leftovers for lunch or dinner the next day." - Carrie
6 tbsp butter
6 tbsp flour
2 cups chicken broth
1 cup heavy cream (I use milk)
1/2 tsp freshly ground black pepper
Salt, to taste
4 cups large chunks of cooked chicken
12 small white onions, cooked
3/4 cup peas, cooked
3/4 cup sliced cooked carrots
3/4 cup sliced cooked celery
Pie crust for 9-inch pie
Preheat the oven to 425 degrees F.
Melt the butter in a saucepan, stir in the flour, and cook, stirring, for 2 minutes. Slowly add the broth, cream, pepper, and salt to taste. Cook for 5 minutes, until thickened and smooth.
Put the chicken pieces in a deep pie plate or casserole, cover with sauce, and stir in the small onions, peas, carrots, and celery. Place the prepared piecrust over the casserole, allowing enough overhang so that the edges can be crimped. Cut vents in the crust to allow the steam to escape.
Bake for 25-30 minutes, or until the crust is nicely browned.
PARMESAN CHICKEN AND BROCCOLI
From: Donna/TN
1 cup long grain rice, uncooked
4 boneless, skinless chicken breasts
1 tsp dried Italian seasonings
Oil (for frying)
1/2 cup chopped onion
1 tbsp garlic salt (or 1 clove of garlic, minced)
2 1/4 cups milk
1 tbsp cornstarch or flour
1 (3 oz) pkg cream cheese
Salt and pepper, to taste
1 1/2 cups frozen chopped broccoli (or fresh, cooked)
1/2 cup grated parmesan cheese
1/3 cup chopped or diced cooked ham
2 tbsp chopped almonds optional
Cook rice according to package directions.
Saute chicken with Italian seasonings in hot oil 8 to 10 minutes or until done, turning once. Remove from skillet and set aside.
Saute onions in skillet, adding more oil if needed.
Stir together the milk and cornstarch or flour until mixed. Add to the onions in the skillet and cook over medium heat till slightly thick and bubbly. Reduce heat add cream cheese; stir till nearly smooth.
Remove sauce from heat stir in broccoli, cheese and ham.
Spread rice in a baking dish. Arrange cooked chicken on the rice; season with salt and pepper. Spoon sauce over chicken. Sprinkle with nuts, if using.
Cover and bake in a 350 degree F oven for 10 minutes or till hot
MICROWAVE CRISPY COATED CHICKEN
Source: Cindy Clifton
Makes 4 servings.
1 1/2 cups finely crushed cracker, potato or corn chip crumbs, any flavor (sesame seed, cheddar cheese, nacho, barbecue etc.)
1 tablespoon dried parsley flakes
1 teaspoon paprika
1/8 teaspoon garlic powder
1 egg
2 tablespoons milk
2 1/2 to 3 pounds chicken pieces
Combine crumbs and seasonings on a sheet of wax paper. Combine egg and milk in small bowl; beat well.
Dip chicken pieces in egg mixture; dip in seasoned crumbs, turning to coat evenly.
Place chicken pieces on a microwave-safe roasting rack in microwave-safe dish. Cover with a sheet of wax paper. Microwave on MEDIUM-HIGH (70% power) 15-20 minutes or until chicken is done. Halfway through cooking time, rearrange pieces but do not turn over.
ROLLER COASTER BREAKFAST (PUFF PANCAKE)
Source: Suzanne Werner in Tender Loving Cooking
"This is sort of a huge piece of French toast in a baking pan that looks like a roller coaster. It is fun to watch if you have a glass door oven. If not, it is a big surprise when you take it out!"
6 eggs
1 cup flour
1/2 tsp salt
1 cup milk
2 tbsp melted butter
Powdered sugar (to garnish)
Butter (for serving)
Maple syrup (for serving)
Preheat oven to 450 degrees F. Butter a 13x9-inch baking pan (not Pyrex) and put into the freezer while you mix the batter.
Break eggs into a bowl and beat with fork. Slowly add flour and beat well. Stir in salt, milk and melted butter. Pour into cold prepared pan.
Bake at 450 degrees F for 18 minutes, then reduce oven temperature to 350 degrees F (don't remove from oven) and bake for an additional 10 minutes or until done.
Sprinkle with powdered sugar and serve with butter and syrup.
PEANUT BUTTER BREAD
Source: Orange County Register, June 30, 1988
Makes 1 l (9x5-inch loaf) oaf
"For convenience, best flavor and easy slicing, make this unusually flavored loaf the day before serving."
3/4 cup peanut butter
1/4 cup (1/2 stick) butter or margarine, softened
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp salt
1 egg
1 1/4 cup milk
1 Tbsp grated orange rind
Preheat oven to 375 degrees F. Grease a 9x5-inch loaf pan; set aside.
In small bowl, with a fork, beat peanut butter and butter or margarine until fluffy.
In medium bowl, mix flour, sugar, baking powder, and salt; add to peanut butter mixture, mixing only until the mixture resembles coarse crumbs.
In small bowl, beat egg slightly, stir in milk and orange rind; stir into flour mixture just until moistened. Pour batter into prepared pan.
Bake in a 375 degree F oven for 1 hour or until cake tester inserted in center comes out clean. Remove from oven and let cool in pan 10 minutes before inverting onto wire cake rack to cool completely.
BETTY CROCKER MACARONI AND CHEESE AND REVISED (LOWER FAT) VERSION)
Source: Brenda Pittsley, 1994
HERE IS THE ORIGINAL BETTY CROCKER RECIPE:
1 1/2 cup uncooked macaroni
1/4 cup butter
1 small onion, chopped, about 1/4 cup
1/2 tsp. salt
1/4 cup flour
1 3/4 cup milk
2 cups diced cheese
Cook macaroni as directed on package; drain.
Cook and stir butter, onion, salt and pepper over medium heat until the onion is tender. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Stir in cheese and allow to melt off the heat element.
Mix cheese sauce and macaroni. Pour into 1 1/2 quart casserole dish.
Bake in a preheated 375 degree F oven 30 minutes.
- According to Betty, you can also throw in some extras like chopped green olives, chopped ham, chopped tomatoes or tuna fish. I've done this with the basic recipe, but not with my variation. I recommend the green olives version.
HERE'S MY REVISED VERSION:
- Eliminate the butter by sauting the onion (I use red onion sometimes) in 1 tablespoon cooking oil (olive oil is fine). Lately, I've been tossing in some herbs at this point, as well. Rosemary and thyme are good ones to try. When you add the flour it will not become "smooth and bubbly," it will be dry and stick to the onion but cook it a bit anyway -- be careful not to burn it. I often use coarse wheat flour, which gives the finished product a rustic texture.
- Substitute homemade chicken or vegetable broth for half the milk (I use nonfat).
- You can use nonfat cheese if you want, and probably not lose flavor as this is a rich dish, but I'm not *that* particular about fat. I usually use gruyere or, preferably, two or three cheeses, one of which can be plain old cheddar, but not *Velveeta.*
- I also use penne or another tubular pasta rather than elbow macaroni, which I think is too "wimpy" and doesn't add enough bulk to balance the sauce.
BAKED POTATO SOUP
Source: Better Homes and Gardens Soups and Stews
Makes 6 servings
2 large baking potatoes (8 ounces)
6 tablespoons thinly sliced green onions, divided use
1/3 cup butter
1/3 cup all-purpose flour
1/4 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups milk
3/4 cup shredded American cheese, divided use
4 slices bacon, crisp-cooked, drained and crumbled
Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork.
Bake in a 425 degree F oven for 60 minutes or until tender. Let cool.
Cut cooled potatoes in half lengthwise; gently scoop out each potato. Discard the skins.
In a large saucepan cook 3 tablespoons green onion in butter till tender; stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Add the potato pulp and 1/2 cup of the shredded cheese, the remaining 3 tablespoons green onion, and bacon. Cook and stir until cheese is melted.
Served garnished with remaining cheese.
GARLIC CHIPS
(sort of a very thin garlic pizza)
Source: Terry Austin
FOR THE CRUST:
1 cup finely ground corn flour (not corn meal)
1/2 cup whole wheat pastry flour
1 tsp olive oil
1 tsp salt
1 pinch sugar (optional)
Enough warm water to make the dough workable
Combine all ingredients and knead until well mixed. Roll out very thin, (1/4-inch) (a marble surface works great for this). I have either rolled out as two large pieces, several 6-inch rounds or lots of little 2-inch rounds, all work well.
Place on a non-stick cookie sheet with a sprinkling of corn meal underneath. Optionally, place on a pre-heated pizza stone if you have one available it will improve the texture of the crust.
FOR THE TOPPING:
Thinly shaved mozzarella cheese on the crust
Mix olive oil and coarsely chopped garlic (less oil than garlic) to make a thick slurry. (You can use as much or as little garlic as you can stand)
Brush on top generously. (I have been known to sprinkle cayenne on top at this point)
Bake in a preheated 400 degree F oven for 5-6 minutes or until the cheese is bubbly and the crust is starting to brown. The key here is to cook the thin crust quickly so the garlic does not brown on top.
When it's done, cut larger pieces into wedges or simply serve 2-inch rounds and serve hot.
SEASONED PITA CHIPS
Remember to be generous with the seasoning. You could also use garlic salt, chili powder, pizza spices, etc.
Whole wheat or white pita breads
Olive oil (preferably oil that has been infused with garlic, Rosemary, sun-dried tomatoes, etc. If all you have is plain oil, pour out a couple of tablespoons and crush a clove of fresh garlic into it, and stir)
Salt
Herbes de Provence
Cut pita breads into 6 wedges, then split each wedge into 2 triangles. Place triangles on ungreased cookie sheets (they can overlap a little). Drip or brush olive oil on triangles generously but not lavishly. Sprinkle with salt and put a generous pinch of herbes de provence on each triangle.
Bake in medium oven until lightly colored (time will depend on oven temperature). Turn cookie sheet if necessary to brown evenly. Don't let them get darker than light brown. Cool and store.
BROILED BUFFALO CHICKEN WINGS
Adapted from source: The New Complete Book of Chicken Wings by Joie Warner
Makes 4 servings
These have less fat than the traditional deep fried version.
2 1/2 lb chicken wings
1/4 cup butter
3 tsp Durkees hot sauce
1 tsp vinegar (optional)
Vegetable oil (for brushing)
Celery sticks (for serving)
Blue cheese dressing (for serving)
Preheat oven broiler or BBQ.
Trim off wing tips. Separate wings into 2 sections.
Slowly melt butter in large saucepan. Add hot sauce and vinegar and remove from heat; set aside.
Brush both sides of wings with vegetable oil and place on broiling rack. Broil 15- 20 minutes.
Toss wings and sauce together. Serve with celery sticks and blue cheese dressing on the side.
BUFFALO STYLE CHICKEN WINGS
Source: Stephanie da Silva
24 wings
4 cups oil (peanut, corn, or other)
4T butter
2-5 tbsp (one 2.5 oz. bottle) Frank's Sauce
1 tbsp white vinegar
Louisiana Hot Sauce
Blue Cheese Dressing (recipe follows)
Salt and pepper
Celery sticks
Discard small tip of each wing, split at large joint and sprinkle with salt and pepper. Heat oil in large casserole or fryer (until quite hot). Add half of wings and cook, stirring occasionally. When brown and crisp (15-20 minutes), remove and drain well. Cook remaining wings.
Melt butter in saucepan and add hot sauce and vinegar. Put wings on a warm platter and pour sauce over them (or put wings and sauce in a closed container and shake).
Serve with celery sticks, blue cheese dressing (for dipping), and beer.
BROILED VERSION:
The unfortunate part of the referenced recipe is that it is loaded with fat. For a low(er) fat variation that still tastes good, (got rave reviews when we served them at our last party) broil the wings instead of frying them.
Then mix together:
1/2 cup hot sauce
4 tbsp honey
2 tbsp vinegar
2 tbsp lemon juice
1 heaping tsp dry mustard, like Coleman's
Heat the sauce until it thickens, and then put the wings in, and then cook till it thickens even more, while stirring the wings around. Still taste good with celery sticks and blue cheese dressing. Might as well go all the way and use lower fat cheese dressing, though.
Wings, being mostly chicken skin, have a large amount of fat in
them, no matter what you do. You can help a little by broiling them
so that some of the fat melts away, and not adding any more. I would recommend grilling the wings. That way, you lose the fat (a good thing) without losing the flavor (which would be a bad thing).
BLUE CHEESE DRESSING
1 cup mayonnaise
2 Tbsp. finely chopped onion
1 tsp. finely minced garlic
1/4 cup finely chopped parsley
1/2 cup sour cream
1 Tbsp. lemon juice
1 Tbsp. white vinegar
1/4 cup crumbled blue cheese
Salt, pepper, cayenne to taste
Combine and chill for an hour or longer.
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