Recipe: Dinner Recipes (28) - 07-06-97 Recipe Swap (updated)
Recipe Collections28 WHAT'S FOR DINNER? RECIPES
Talk TKL Recipe Swap - July 6, 1997
RECIPES IN THIS FILE:
Hungarian Beef Stew "Goulash"
Tuna, Tomato and Cheese on English Muffins
Mom's Bridge Club Hot Dogs
Mom's Open Faced Sandwiches
Red Pepper Pork and Noodles
New England Boiled Beef Dinner
Stuffed Crust Pizza
Sunday Night Light Dinner
Vidalia Onion Pot Roast
Mom's Broccoli Casserole
Thai Shrimp Kebabs with Dipping Sauce
Cornbread Casserole (using corn muffin mix)
Sweet Potato Pie
Laurel's Kitchen Green Rice Casserole
Helen's Spanish Rice
Honey-Pecan Crusted Chicken
Salsa Uses
Blueberry Surprise Cake
Homemade Tomatillo Salsa
Blueberry Slump or Grunt
Light Macaroni and Cheese
Summer Pasta (Pasta d'Estate)
Blueberry Scones
Homemade Corn Salsa
Salsa Dip
Asparagus Cream Sauce
Country Style Spareribs
Relish From Stratford Hall
HUNGARIAN BEEF STEW "GOULASH"
From: steve fr fla
Makes 4 to 6 servings
8 slices bacon, chopped
2 large onions, thinly sliced, about 1 1/2 cups
1 tablespoon chopped garlic
2 pounds beef shank or chuck, cut into stew meat
Salt and pepper
3 tablespoons hot Hungarian paprika
1 teaspoon ground marjoram
1 teaspoon lemon zest
1/4 cup white wine vinegar
1/2 cup white wine
1 cup tomato puree
2 cups beef broth
1 cup diced potatoes
Hot buttered noodles (for serving)
In the bottom of a heavy casserole saute the chopped bacon to render the fat.
Add the onion to the bacon fat and brown until golden.
Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper and brown all sides well.
Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly. Add vinegar and wine and cook until nearly dry.
Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes.
Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles.
SERVE WITH:
French bread rubbed with garlic and toasted served with a red wine.
CarolB,FL: Here are the ones I still make for a fast dinner that my Mom made. We ate a ton of Velveeta!!!!!!! It was on everything!
TUNA, TOMATO AND CHEESE ON ENGLISH MUFFINS
"Here are the ones I still make for a fast dinner that my Mom made. We ate a ton of Velveeta!!!!!!! It was on everything!"
1 (10 3/4 oz) can condensed cream of mushroom soup
4 to 6 ounces Velveeta cheese, slices or cut in small cubes
1 (7 oz) can white tuna in water, undrained
1 fresh ripe tomato, sliced thick
English muffins, split, toasted and buttered
In a medium saucepan, bring to a simmer the undiluted soup.
Add Velveeta; stir together to melt cheese.
Add tuna, undrained and broken up a bit.
When the warmed through, place 1 thick slice of ripe tomato on each toasted and buttered English muffin and pour cheese sauce over it.
MOM'S BRIDGE CLUB HOT DOGS
Makes 6 servings
6 hotdogs, split lengthwise, but not all the way through
3 to 4 cups of leftover mashed potatoes
American cheese slices, cut in half
Place potatoes on the split hot dogs. Place cheese slices over.
Run under broiler until hot and cheese is melted, or place in microwave.
MOM'S OPEN FACED SANDWICHES
Makes 6 sandwiches
6 slices bread
12 slices bacon, cut in half,
6 slices ripe tomato
6 slices Velveeta or American cheese
Construct sandwiches as follows: Place cheese slices on bread. Place tomato slices on cheese. Place raw bacon in an X on top.
Broil until bacon is done and cheese is melted.
RED PEPPER PORK AND NOODLES
Adapted from source: Better Homes and Gardens magazine
Makes 4 servings
12 ounces pork sirloin
1 cup chicken broth, canned
4 tablespoons soy sauce, divided use
2 teaspoons cornstarch
3/4 teaspoon lemon peel
1 1/2 teaspoons sesame oil
1/4 teaspoon crushed red pepper
5 ounces uncooked angel hair pasta
2 garlic cloves
8 green onion, sliced
2 red and green bell peppers, cut into strips
Trim fat from pork; partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside.
In a small bowl, stir together broth, 2 tablespoons soy sauce and cornstarch; set aside.
In another bowl, combine pork strips, the remaining 2 tablespoons soy sauce, lemon peel, sesame oil and crushed red pepper. Cover and let stand for 20 minutes.
Cook pasta according to package directions; drain and set aside.
In a skillet coated with cooking spray, stir-fry garlic until tender.
Add green onion and pepper strips; stir-fry for 2 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.
Add meat mixture to hot skillet. Stir-fry for 2 to 3 minutes or until no pink remains.
Push meat to sides of pan; add sauce to center of pan. Cook and stir until thickened and bubbly. Add cooked pasta and stir to coat. Serve immediately.
NEW ENGLAND BOILED BEEF DINNER
From: steve fr fla
Makes 6 servings
5 pounds beef short ribs
2 quarts cold water
1 onion, quartered
2 ribs celery, thinly sliced diagonally
3 cloves garlic
2 tablespoons salt
1 tablespoon black peppercorns
1 tablespoon dry thyme
2 bay leaves
1 tablespoon rosemary
4 cloves
5 carrots, peeled, cut into 1-inch pieces
4 leeks, split well washed
4 large white turnips, peeled, cut into quarters
4 parsnips, peeled and cut into 1-inch lengths
6 large red bliss potatoes, washed and quartered
1 small head cabbage, cut into wedges
Mustard (for serving)
Pickles (for serving)
Tie the beef into individual packages with string to prevent them from falling apart.
In a large pot, combine the beef and 2 quarts cold water and bring to the boil. Reduce to a simmer; cook for 10 minutes. Skim any residue that collects on the surface.
Add the onion, celery, garlic and salt. Tie the thyme, bay, rosemary, black pepper and cloves into a small sachet with cheesecloth. Add this bouquet garni to the pot and allow to slowly simmer for 1 1/2 hours.
Add at this time the carrots, leeks, turnips and parsnips and continue to slowly simmer for 20 minutes.
Add the potatoes and cabbage and cook for 20 minutes more.
Serve in bowls with a slice of cabbage, some broth and mustard and pickles.
Risa G.: Here is one from Pillsbury that is a copycat recipe that I would make for dinner (but I would probably put vegetables on it or with it):
STUFFED CRUST PIZZA
Makes 6 servings
1 (10 oz.) pkg. Pillsbury Pizza Crust (refrigerated dough)
7 pieces string cheese
1/2 cup pizza sauce
Pizza seasonings
4 oz. shredded mozzarella cheese
Heat oven to 425 degrees F. Grease a 13x9-inch baking pan. Unroll dough and press in bottom 1-inch upsides of greased pan. Place piece of string cheese along the inside edges of dough. Fold 1-inch of dough over and around the cheese; press dough edges to seal. Top the crust with sauce, seasonings (and any topping you like) and cheese.
Bake at 425 degrees F for 15-18 minutes or until crust is golden brown and cheese is melted.
Mmmmmmmmm!!!
Bubbles, NH: Sunday Night Light Dinner: on a slice of bread, put a slice of American cheese, then tomato, then onion and top it off with
a slice of green pepper. Put that in the broiler until the cheese melts and everything heats up.
VIDALIA ONION POT ROAST
From: steve fr fla
1 fresh beef brisket, about 4 pounds, well trimmed
Salt and pepper to taste
2 tablespoons dry thyme
1 tablespoons dry rosemary
2 tablespoons olive oil, divided use
4 large Vidalia onions (or other sweet onion), peeled and sliced (about 4 cups)
1 cup dry red wine
3 carrots, thinly sliced (about 1 cup)
2 tablespoons chopped garlic
2 cups hot beef stock lightened with 1 cup water added
2 celery stalks tied with 3 bay leaves into a bouquet garni
Preheat oven to 375 degrees F.
Season the beef brisket well with salt and pepper. Crush the thyme and rosemary together with a mortar and pestle and rub the herb mix into the beef, coating it evenly. Rub the beef well with 1 tablespoon of the olive oil.
Heat a large saute pan with 1 tablespoon olive oil over medium high heat for 2 to 3 minutes until the pan is nearly smoking. Add the beef to the hot pan and sear well on one side until browned before turning the beef over and searing the other side. When the beef has been well browned on both sides, remove from the pan and set aside.
Add the onions to the saute pan and cook them until golden brown. Add the red wine to the onions and reduce by half.
Pour the onions into a large heavy roasting pan and spread evenly across the bottom before putting the beef on the bed of onions. Add the carrots, garlic, hot beef/water and celery bundle to the beef in the roasting pan.
Place, uncovered, into the oven. All the combined liquid should rise only 2/3 as high as the meat is thick. Add additional water to maintain the braising liquid height. Cook for 1 hour.
Turn the beef over and cook the second side uncovered for 1 hour.
Cover the pan with foil and turn the oven down to 325 degrees F. Continue to slowly braise the beef brisket for 1 1/2 to 2 hours.
CarolB,FL: Miss Bubbles, I have one but I don't use a lot of velveeta these days! Here is one my Mom used to make for all the holidays. I still make it at Thanksgiving.
MOM'S BROCCOLI CASSEROLE
1 (10 ounce package) frozen broccoli, steamed
1 tablespoon butter
1 tablespoon flour
1 cup milk
Salt and pepper to taste
1/2 cup shredded American cheese
1/4 cup slivered almonds
2 slices bacon, cooked crisp and crumbled
1/4 cup buttered bread crumbs
Make a white sauce using butter, flour, milk and salt and pepper to taste. When sauce is creamy, add cheese.
Pour sauce over broccoli in 9x9-inch baking dish. Top with almonds, cooked bacon, and buttered bread crumbs.
Bake at 350 degrees F for 20-30 minutes, or until bubbly.
Risa G.: I just got the new Eating Well magazine and this is one that sounds just right up my alley (and I'll be making it soon!!):
THAI SHRIMP KEBABS
Makes 4 servings
The kebabs are 4 grams of fat per serving (with sauce).
2 Tbsp. unsweetened coconut milk
1 Tbsp. fish sauce
1 Tbsp. sweet chili sauce
1 1/4 lbs. large shrimp, peeled and deveined
2 ripe star fruit, cut into 1/4-inch slices
5 scallions, trimmed and cut into 2-inch lengths
1/2 cup Thai Herb Dipping Sauce (recipe follows)
Prepare a charcoal fire or preheat gas grill or preheat grill pan.
In a medium bowl, combine coconut milk, fish sauce and chili sauce. Add shrimp and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
WHEN READY TO COOK:
Thread shrimp, star fruit and scallions alternating onto 4 or 8 skewers, leaving a little space between ingredients. Discard marinade.
Using a barbecue brush, coat the grill rack lightly with oil (or grill pan). Grill kebabs, turning occasionally, until shrimp are firm and pink, about 3 minutes per side. Serve immediately.
THAI HERB DIPPING SAUCE
Makes 1/2 cup (0 fat per tablespoon)
1/4 cup rice wine vinegar
1 Tbsp. minced fresh mint
1 Tbsp. minced fresh cilantro
1 Tbsp. minced fresh basil
1 tsp. fresh lime juice
1 tsp. granulated sugar
1/2 tsp. salt
1/8 tsp. ground cayenne pepper
In a small bowl, combine all ingredients. Let stand at room temperature for 30 minutes.
CORNBREAD CASSEROLE
Makes 4 servings
1 pound ground beef
1 small onion, chopped
1/2 green bell pepper, chopped
2 cans (10 3/4 ounces each) condensed cream of celery soup
3 dashes Tabasco sauce
1 tablespoon prepared mustard
Salt and pepper, to taste
1 (9 ounce) package Jiffy Corn Muffin Mix
Preheat oven to 400 degrees F.
Crumble meat and brown in skillet with onion and green pepper. Drain off fat. Add (undiluted) soups, Tabasco, and mustard. Stir to mix well. Add salt and pepper to taste. Pour into greased 9x9-inch baking pan.
Prepare cornbread mix according to package directions and pour over meat mixture spreading evenly to edges of pan.
Bake about 30 minutes or until top of cornbread is golden brown. Check by inserting toothpick or knife for doneness.
SWEET POTATO PIE
From: steve fr fla
2 medium sweet potatoes, peeled and diced
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 large eggs, beaten
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1 (9-inch) unbaked fluted pie shell
Preheat oven to 325 degrees F.
Place the potatoes in cold water, bring to a boil and cook until tender, 15 to 20 minutes. Drain, and mash the potatoes while hot with the butter and sugar. Let the potato mixture cool slightly.
Stir in the beaten eggs, buttermilk and vanilla. Place in the pie shell.
Bake 45 minutes to one hour, or until set.
GREEN RICE CASSEROLE
Source: The New Laurel's Kitchen
Makes 6 servings
1 bunch scallions, chopped
1 clove garlic
1 tablespoon oil
2 1/2 cups cooked brown rice
1/3 cup chopped fresh parsley
1/2 cup shredded Swiss cheese
2 eggs, beaten
2 cups milk
1 teaspoon salt (or to taste)*
1/2 teaspoon dill weed
Preheat oven to 350 degrees F.
Chop scallions and saute with garlic in oil until soft.
Crush the garlic with a fork. Combine the garlic mixture with remaining ingredients in a greased 2-quart casserole.
Bake about 45 minutes.
*Be sure to reduce the amount of salt if you use rice that is already salted.
HELEN'S SPANISH RICE
Source: Helen Jolly of Kenosha, Wisconsin
Makes 6 servings
1 cup rice, uncooked
3 tablespoons vegetable oil (or bacon fat)
1 pound lean ground beef
1/2 green bell pepper, chopped
1/2 onion, chopped
1 garlic clove, minced
2 1/2 cups stewed tomatoes, chopped
2 teaspoons chili powder
1 teaspoon salt
Wash rice, drain, and allow to dry thoroughly.
Heat oil in heavy skillet; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes.
Add ground beef, green pepper, onion and garlic. Stir often to break up and brown meat; cook until onion is limp and lightly browned.
Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed.
Let stand, covered, for about 5 minutes before serving.
Judi, TX: When you get short of time and need a Spanish rice, you can just saute rice and mix in salsa (heat of choice) then use chicken broth for the liquid and it's great and quick. If you don't like hot salsa, use the mild for the rice. It's what most of the Mexican housewives do, 'cause they don't have much time either. :)
HONEY-PECAN CRUSTED CHICKEN
Source: Cooking Light magazine, July 1997
From: Risa G.
Makes 8 servings, 8.9 grams of fat per serving
4 (6 oz each) chicken breast halves, skin removed
8 (4 oz each) chicken drumsticks, skin removed
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup honey
2 tbsp Dijon mustard
3/4 tsp paprika
1/8 tsp garlic powder
1 1/4 cups cornflakes, finely crushed (about 4 cups uncrushed)
1/2 cup pecans, finely chopped
Preheat oven to 400 degrees F.
Sprinkle salt and pepper evenly over chicken; set aside.
Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well.
Combine cornflakes and pecans in a shallow dish; stir well.
Brush both sides of chicken with honey mixture; dredge in cornflake mixture. Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray.
Bake at 400 degrees F for 40 minutes or until done.
Judi, TX: I didn't mention this, but you can also use salsa in things like green beans for a quick and different dish, or mix it in with lima beans. Comes in handy for a quick pick-me-up to so many things. Even use it in meat loaf.
Risa G.: Judi, I use salsa for all sorts of things. I use it instead of catsup on my burger, I put it on top of grilled fish or chicken as a condiment and I use it as a sauce sometimes too. I put it on top of a baked potato instead of butter and sour cream, etc. I have several kinds of salsa in my refrigerator. I love it and I also make it several times a year when I have extra tomatoes or extra mangoes.
Judi, TX: Well, salsa is good to have around to keep from having to chop and saute onions, and stuff.
BLUEBERRY SURPRISE CAKE
From: Kathy/MA
FOR THE SURPRISE:
1 cup fresh blueberries
3 tbsp. white granulated sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. lemon juice
FOR THE CAKE:
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1 tsp. vanilla extract
1 1/3 cups white granulated sugar
2 eggs
1 cup sour cream
Zest of one lemon
FOR THE GLAZE:
1 cup confectioner's sugar
1 tbsp. lemon juice
A few drops boiling water
TO PREPARE THE SURPRISE:
Combine all ingredients for the surprise, except lemon juice. Drizzle on lemon juice, let stand.
TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Butter and flour a 9x3-inch springform pan.
Sift dry ingredients together; set aside.
Cream butter, 1 1/3 cups sugar and vanilla. Add eggs and beat. Add sour cream. Add sifted dry ingredients. Add lemon zest.
Pour 1/2 batter into the prepared pan. Spoon in blueberry mixture, keeping 1/2-inch away from edge of pan. Add rest of batter.
Bake for 1 hour and 20-30 minutes.
Combine ingredients for the glaze and pour on warm cake.
HOMEMADE TOMATILLO SALSA
Source: Pleasures of Cooking magazine, Jan/Feb. 1987
From: steve fr fla
This is excellent I've used it a lot.
2 garlic cloves
3 scallions
1/2 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
Pickled jalapeno pepper, to taste
13 oz tomatillos (fresh or canned)
4 oz mild green peppers (chopped)
1/4 tsp hot pepper sauce
1 tsp salt, or to taste
Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor).
Add the tomatillos and process until pureed, about 5 seconds.
Add the remaining ingredients and pulse 2 times to mix.
Refrigerate, covered.
BLUEBERRY SLUMP OR GRUNT
From: Kathy/MA
4 cups blueberries, fresh or frozen
1/2 cup water
3/4 cup sugar
2 tablespoons butter
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup milk
TO MAKE BLUEBERRY SLUMP:
Combine blueberries, 1/2 cup water, 3/4 cup sugar and butter, in 2 to 3-quart covered sauce pan. Bring to a boil and simmer.
Mix remaining ingredients to make stiff batter. Spoon over hot mixture as for dumplings. Cover tightly and simmer 12 minutes. Do not uncover during cooking.
Serve hot with fresh cream or sour cream.
TO MAKE BLUEBERRY GRUNT:
Combine blueberries, 1/2 cup water, 3/4 cup sugar and add to greased 2-quart casserole.
Bake in preheated 400 degree F oven until mixture simmers.
Make topping by combining remaining dry ingredients, cutting in butter and adding milk. Spoon over hot berries.
Bake for 20 minutes.
Serve hot with fresh cream or ice cream. Sprinkle with cinnamon if desired.
LIGHT MACARONI AND CHEESE
Source: My Great Recipes
Makes 4 servings
2 cups vegetable macaroni, uncooked
1/2 cup finely chopped green pepper
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup fat free milk
1/4 tsp ground white pepper
1/2 tsp salt, optional
1 cup grated lowfat cheddar cheese
1 cup lowfat cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 tomatoes, sliced 1/2-inch thick
Cook macaroni according to package directions. Drain well.
Meanwhile, saute green pepper in heated butter until soft. Stir in flour. Cook for 1 minute. Gradually stir in milk. Cook until thickened. Add white pepper and salt, if used. Stir in grated cheese and partially melt.
Combine macaroni, the sauce, cottage cheese and Parmesan cheese. Turn into a lightly buttered baking dish. Arrange tomato slices on top.
Bake at 400 degrees F for 20 minutes for 20 minutes, until bubbly. For optimum flavor, let sit 5 minutes before serving.
SUMMER PASTA (PASTA d'ESTATE)
Source: Sue Borgeson
2 small zucchini
1 red bell pepper
1 white or yellow onion
1 carrot
1/4 cup pine nuts, chopped
4 to 6 large, juicy garlic cloves, crushed
1/3 cup olive oil (at least virgin of not extra)
1 lb penne, rotelli (or any mixture of short, stubby pasta), uncooked
2 tbsp chopped flat-leaf parsley
A small handful of fresh oregano, chopped
1/2 cup grated hard cheese (romano, parmesan, etc.)
Sea salt and freshly ground black pepper, to taste
Ground cayenne pepper (optional, to taste)
Warm crusty bread and butter (for serving)
Slice long veggies in half lengthwise and short ones through their "equators."
Grill them on both sides over BBQ coals or on a stovetop grill until black lines appear. Cut into bite-size pieces and set aside.
Cook the pine nuts and garlic in the olive oil until golden brown; set aside.
Cook the pasta al dente;drain.
Put pasta in a large glass or ceramic bowl. Add veggies, herbs, cheese and garlic and pine nuts mixture. Toss well. Season to taste with sea salt and freshly ground black pepper (and/or cayenne).
Serve with warm, crusty bread and sweet butter.
BLUEBERRY SCONES
From: Kathy/MA
Makes about 10 scones
2 cups all purpose flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1/4 cup butter (plus additional for serving)
1 cup fresh blueberries
2/3 cup buttermilk
1 tbsp molasses
Combine first 4 ingredients in bowl and mix well with fork. Cut in butter with pastry blender or fork until coarse crumbs are formed.
Add blueberries and combined buttermilk and molasses. Stir well, then turn dough out on floured board and, to avoid crushing berries use hands to pat into 1/2-inch thickness. Cut in triangles and arrange on greased baking sheet.
Bake in preheated hot oven (450 degrees F), for 12 minutes, or until browned.
Serve hot with butter.
HOMEMADE CORN SALSA
From: steve fr fla
Makes about 2 1/3 cups
1 (16 oz) can whole kernel corn, drained
1 (4 oz) can green chilies, drained
1 jalapeno chile; seeded and finely chopped
1/4 cup chopped green bell pepper
1/4 cup sliced green onions with tops
2 tbsp white wine vinegar
1 tbsp vegetable oil
1/4 tsp salt
Mix all ingredients together. Cover and refrigerate until chilled, about 1 hour.
candy: I made a salsa dip for Nacho Chips this weekend... enjoyed by all. I made it with no-fat sour cream and served it with baked Nacho Chips which made it low fat also good with pretzels.
SALSA DIP
1 (16 oz) jar garden pepper salsa
1 (16 oz) container sour cream (regular or fat free)
1 packet of taco seasoning mix
Tortilla chips (for serving)
Mix together, chill. Serve with chips
ASPARAGUS CREAM SAUCE
From: steve fr fla
This sauce is great over baked potatoes.
1 1/2 lb asparagus, medium/small
2 oz unsalted butter
2 c heavy (whipping) cream
Salt and pepper (to taste)
Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends.
Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer than for eating. If undercooked, they will not process well; if overcooked, they will taste earthy.) Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 to 4 minutes until smooth, scraping down the sides of the processor frequently.
Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with the heavy cream. Cook the ends slowly for 20 minutes, then strain, pressing through the strainer gently; discard the asparagus pulp.
Just before serving, combine asparagus puree, butter and cream mixture. Heat slowly to just below boiling point. Adjust the seasonings to taste.
Kathy, IN: Tomorrow I'm trying a new slow cooker recipe for
COUNTRY STYLE SPARERIBS
1 Cup beef broth
1/2 cup peach preserves
3 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 Tbsp brown sugar
1 tsp salt
2 1/2 lb ribs
1 medium onion, thinly sliced
3 Tbsp flour
1/3 cup cold water
Mix first 6 ingredients.
Place ribs in cooker. Pour on broth mixture. Lay onion on top.
Cover crock pot and cook LOW for 8 hours or on HIGH for 4 hours.
Remove broth and skim off fat.
Mix flour and 1/3 cup cold water in a saucepan. Combine with 1 1/2 cups of the broth. Cook until thick.
Serve sauce over ribs.
RELISH FROM STRATFORD HALL
From: candy
A recipe from Stratford Hall, home of Robert E. Lee near Colonial Beach, near Montrosse. Stratford Hall is like Mt Vernon.
1 cup chopped stuffed green olives
1 cup chopped dill pickles
Minced onion (to taste)
Mayonnaise to moisten
Great on sandwiches and baked potatoes.
Talk TKL Recipe Swap - July 6, 1997
RECIPES IN THIS FILE:
Hungarian Beef Stew "Goulash"
Tuna, Tomato and Cheese on English Muffins
Mom's Bridge Club Hot Dogs
Mom's Open Faced Sandwiches
Red Pepper Pork and Noodles
New England Boiled Beef Dinner
Stuffed Crust Pizza
Sunday Night Light Dinner
Vidalia Onion Pot Roast
Mom's Broccoli Casserole
Thai Shrimp Kebabs with Dipping Sauce
Cornbread Casserole (using corn muffin mix)
Sweet Potato Pie
Laurel's Kitchen Green Rice Casserole
Helen's Spanish Rice
Honey-Pecan Crusted Chicken
Salsa Uses
Blueberry Surprise Cake
Homemade Tomatillo Salsa
Blueberry Slump or Grunt
Light Macaroni and Cheese
Summer Pasta (Pasta d'Estate)
Blueberry Scones
Homemade Corn Salsa
Salsa Dip
Asparagus Cream Sauce
Country Style Spareribs
Relish From Stratford Hall
HUNGARIAN BEEF STEW "GOULASH"
From: steve fr fla
Makes 4 to 6 servings
8 slices bacon, chopped
2 large onions, thinly sliced, about 1 1/2 cups
1 tablespoon chopped garlic
2 pounds beef shank or chuck, cut into stew meat
Salt and pepper
3 tablespoons hot Hungarian paprika
1 teaspoon ground marjoram
1 teaspoon lemon zest
1/4 cup white wine vinegar
1/2 cup white wine
1 cup tomato puree
2 cups beef broth
1 cup diced potatoes
Hot buttered noodles (for serving)
In the bottom of a heavy casserole saute the chopped bacon to render the fat.
Add the onion to the bacon fat and brown until golden.
Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper and brown all sides well.
Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly. Add vinegar and wine and cook until nearly dry.
Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes.
Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles.
SERVE WITH:
French bread rubbed with garlic and toasted served with a red wine.
CarolB,FL: Here are the ones I still make for a fast dinner that my Mom made. We ate a ton of Velveeta!!!!!!! It was on everything!
TUNA, TOMATO AND CHEESE ON ENGLISH MUFFINS
"Here are the ones I still make for a fast dinner that my Mom made. We ate a ton of Velveeta!!!!!!! It was on everything!"
1 (10 3/4 oz) can condensed cream of mushroom soup
4 to 6 ounces Velveeta cheese, slices or cut in small cubes
1 (7 oz) can white tuna in water, undrained
1 fresh ripe tomato, sliced thick
English muffins, split, toasted and buttered
In a medium saucepan, bring to a simmer the undiluted soup.
Add Velveeta; stir together to melt cheese.
Add tuna, undrained and broken up a bit.
When the warmed through, place 1 thick slice of ripe tomato on each toasted and buttered English muffin and pour cheese sauce over it.
MOM'S BRIDGE CLUB HOT DOGS
Makes 6 servings
6 hotdogs, split lengthwise, but not all the way through
3 to 4 cups of leftover mashed potatoes
American cheese slices, cut in half
Place potatoes on the split hot dogs. Place cheese slices over.
Run under broiler until hot and cheese is melted, or place in microwave.
MOM'S OPEN FACED SANDWICHES
Makes 6 sandwiches
6 slices bread
12 slices bacon, cut in half,
6 slices ripe tomato
6 slices Velveeta or American cheese
Construct sandwiches as follows: Place cheese slices on bread. Place tomato slices on cheese. Place raw bacon in an X on top.
Broil until bacon is done and cheese is melted.
RED PEPPER PORK AND NOODLES
Adapted from source: Better Homes and Gardens magazine
Makes 4 servings
12 ounces pork sirloin
1 cup chicken broth, canned
4 tablespoons soy sauce, divided use
2 teaspoons cornstarch
3/4 teaspoon lemon peel
1 1/2 teaspoons sesame oil
1/4 teaspoon crushed red pepper
5 ounces uncooked angel hair pasta
2 garlic cloves
8 green onion, sliced
2 red and green bell peppers, cut into strips
Trim fat from pork; partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside.
In a small bowl, stir together broth, 2 tablespoons soy sauce and cornstarch; set aside.
In another bowl, combine pork strips, the remaining 2 tablespoons soy sauce, lemon peel, sesame oil and crushed red pepper. Cover and let stand for 20 minutes.
Cook pasta according to package directions; drain and set aside.
In a skillet coated with cooking spray, stir-fry garlic until tender.
Add green onion and pepper strips; stir-fry for 2 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.
Add meat mixture to hot skillet. Stir-fry for 2 to 3 minutes or until no pink remains.
Push meat to sides of pan; add sauce to center of pan. Cook and stir until thickened and bubbly. Add cooked pasta and stir to coat. Serve immediately.
NEW ENGLAND BOILED BEEF DINNER
From: steve fr fla
Makes 6 servings
5 pounds beef short ribs
2 quarts cold water
1 onion, quartered
2 ribs celery, thinly sliced diagonally
3 cloves garlic
2 tablespoons salt
1 tablespoon black peppercorns
1 tablespoon dry thyme
2 bay leaves
1 tablespoon rosemary
4 cloves
5 carrots, peeled, cut into 1-inch pieces
4 leeks, split well washed
4 large white turnips, peeled, cut into quarters
4 parsnips, peeled and cut into 1-inch lengths
6 large red bliss potatoes, washed and quartered
1 small head cabbage, cut into wedges
Mustard (for serving)
Pickles (for serving)
Tie the beef into individual packages with string to prevent them from falling apart.
In a large pot, combine the beef and 2 quarts cold water and bring to the boil. Reduce to a simmer; cook for 10 minutes. Skim any residue that collects on the surface.
Add the onion, celery, garlic and salt. Tie the thyme, bay, rosemary, black pepper and cloves into a small sachet with cheesecloth. Add this bouquet garni to the pot and allow to slowly simmer for 1 1/2 hours.
Add at this time the carrots, leeks, turnips and parsnips and continue to slowly simmer for 20 minutes.
Add the potatoes and cabbage and cook for 20 minutes more.
Serve in bowls with a slice of cabbage, some broth and mustard and pickles.
Risa G.: Here is one from Pillsbury that is a copycat recipe that I would make for dinner (but I would probably put vegetables on it or with it):
STUFFED CRUST PIZZA
Makes 6 servings
1 (10 oz.) pkg. Pillsbury Pizza Crust (refrigerated dough)
7 pieces string cheese
1/2 cup pizza sauce
Pizza seasonings
4 oz. shredded mozzarella cheese
Heat oven to 425 degrees F. Grease a 13x9-inch baking pan. Unroll dough and press in bottom 1-inch upsides of greased pan. Place piece of string cheese along the inside edges of dough. Fold 1-inch of dough over and around the cheese; press dough edges to seal. Top the crust with sauce, seasonings (and any topping you like) and cheese.
Bake at 425 degrees F for 15-18 minutes or until crust is golden brown and cheese is melted.
Mmmmmmmmm!!!
Bubbles, NH: Sunday Night Light Dinner: on a slice of bread, put a slice of American cheese, then tomato, then onion and top it off with
a slice of green pepper. Put that in the broiler until the cheese melts and everything heats up.
VIDALIA ONION POT ROAST
From: steve fr fla
1 fresh beef brisket, about 4 pounds, well trimmed
Salt and pepper to taste
2 tablespoons dry thyme
1 tablespoons dry rosemary
2 tablespoons olive oil, divided use
4 large Vidalia onions (or other sweet onion), peeled and sliced (about 4 cups)
1 cup dry red wine
3 carrots, thinly sliced (about 1 cup)
2 tablespoons chopped garlic
2 cups hot beef stock lightened with 1 cup water added
2 celery stalks tied with 3 bay leaves into a bouquet garni
Preheat oven to 375 degrees F.
Season the beef brisket well with salt and pepper. Crush the thyme and rosemary together with a mortar and pestle and rub the herb mix into the beef, coating it evenly. Rub the beef well with 1 tablespoon of the olive oil.
Heat a large saute pan with 1 tablespoon olive oil over medium high heat for 2 to 3 minutes until the pan is nearly smoking. Add the beef to the hot pan and sear well on one side until browned before turning the beef over and searing the other side. When the beef has been well browned on both sides, remove from the pan and set aside.
Add the onions to the saute pan and cook them until golden brown. Add the red wine to the onions and reduce by half.
Pour the onions into a large heavy roasting pan and spread evenly across the bottom before putting the beef on the bed of onions. Add the carrots, garlic, hot beef/water and celery bundle to the beef in the roasting pan.
Place, uncovered, into the oven. All the combined liquid should rise only 2/3 as high as the meat is thick. Add additional water to maintain the braising liquid height. Cook for 1 hour.
Turn the beef over and cook the second side uncovered for 1 hour.
Cover the pan with foil and turn the oven down to 325 degrees F. Continue to slowly braise the beef brisket for 1 1/2 to 2 hours.
CarolB,FL: Miss Bubbles, I have one but I don't use a lot of velveeta these days! Here is one my Mom used to make for all the holidays. I still make it at Thanksgiving.
MOM'S BROCCOLI CASSEROLE
1 (10 ounce package) frozen broccoli, steamed
1 tablespoon butter
1 tablespoon flour
1 cup milk
Salt and pepper to taste
1/2 cup shredded American cheese
1/4 cup slivered almonds
2 slices bacon, cooked crisp and crumbled
1/4 cup buttered bread crumbs
Make a white sauce using butter, flour, milk and salt and pepper to taste. When sauce is creamy, add cheese.
Pour sauce over broccoli in 9x9-inch baking dish. Top with almonds, cooked bacon, and buttered bread crumbs.
Bake at 350 degrees F for 20-30 minutes, or until bubbly.
Risa G.: I just got the new Eating Well magazine and this is one that sounds just right up my alley (and I'll be making it soon!!):
THAI SHRIMP KEBABS
Makes 4 servings
The kebabs are 4 grams of fat per serving (with sauce).
2 Tbsp. unsweetened coconut milk
1 Tbsp. fish sauce
1 Tbsp. sweet chili sauce
1 1/4 lbs. large shrimp, peeled and deveined
2 ripe star fruit, cut into 1/4-inch slices
5 scallions, trimmed and cut into 2-inch lengths
1/2 cup Thai Herb Dipping Sauce (recipe follows)
Prepare a charcoal fire or preheat gas grill or preheat grill pan.
In a medium bowl, combine coconut milk, fish sauce and chili sauce. Add shrimp and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
WHEN READY TO COOK:
Thread shrimp, star fruit and scallions alternating onto 4 or 8 skewers, leaving a little space between ingredients. Discard marinade.
Using a barbecue brush, coat the grill rack lightly with oil (or grill pan). Grill kebabs, turning occasionally, until shrimp are firm and pink, about 3 minutes per side. Serve immediately.
THAI HERB DIPPING SAUCE
Makes 1/2 cup (0 fat per tablespoon)
1/4 cup rice wine vinegar
1 Tbsp. minced fresh mint
1 Tbsp. minced fresh cilantro
1 Tbsp. minced fresh basil
1 tsp. fresh lime juice
1 tsp. granulated sugar
1/2 tsp. salt
1/8 tsp. ground cayenne pepper
In a small bowl, combine all ingredients. Let stand at room temperature for 30 minutes.
CORNBREAD CASSEROLE
Makes 4 servings
1 pound ground beef
1 small onion, chopped
1/2 green bell pepper, chopped
2 cans (10 3/4 ounces each) condensed cream of celery soup
3 dashes Tabasco sauce
1 tablespoon prepared mustard
Salt and pepper, to taste
1 (9 ounce) package Jiffy Corn Muffin Mix
Preheat oven to 400 degrees F.
Crumble meat and brown in skillet with onion and green pepper. Drain off fat. Add (undiluted) soups, Tabasco, and mustard. Stir to mix well. Add salt and pepper to taste. Pour into greased 9x9-inch baking pan.
Prepare cornbread mix according to package directions and pour over meat mixture spreading evenly to edges of pan.
Bake about 30 minutes or until top of cornbread is golden brown. Check by inserting toothpick or knife for doneness.
SWEET POTATO PIE
From: steve fr fla
2 medium sweet potatoes, peeled and diced
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 large eggs, beaten
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1 (9-inch) unbaked fluted pie shell
Preheat oven to 325 degrees F.
Place the potatoes in cold water, bring to a boil and cook until tender, 15 to 20 minutes. Drain, and mash the potatoes while hot with the butter and sugar. Let the potato mixture cool slightly.
Stir in the beaten eggs, buttermilk and vanilla. Place in the pie shell.
Bake 45 minutes to one hour, or until set.
GREEN RICE CASSEROLE
Source: The New Laurel's Kitchen
Makes 6 servings
1 bunch scallions, chopped
1 clove garlic
1 tablespoon oil
2 1/2 cups cooked brown rice
1/3 cup chopped fresh parsley
1/2 cup shredded Swiss cheese
2 eggs, beaten
2 cups milk
1 teaspoon salt (or to taste)*
1/2 teaspoon dill weed
Preheat oven to 350 degrees F.
Chop scallions and saute with garlic in oil until soft.
Crush the garlic with a fork. Combine the garlic mixture with remaining ingredients in a greased 2-quart casserole.
Bake about 45 minutes.
*Be sure to reduce the amount of salt if you use rice that is already salted.
HELEN'S SPANISH RICE
Source: Helen Jolly of Kenosha, Wisconsin
Makes 6 servings
1 cup rice, uncooked
3 tablespoons vegetable oil (or bacon fat)
1 pound lean ground beef
1/2 green bell pepper, chopped
1/2 onion, chopped
1 garlic clove, minced
2 1/2 cups stewed tomatoes, chopped
2 teaspoons chili powder
1 teaspoon salt
Wash rice, drain, and allow to dry thoroughly.
Heat oil in heavy skillet; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes.
Add ground beef, green pepper, onion and garlic. Stir often to break up and brown meat; cook until onion is limp and lightly browned.
Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed.
Let stand, covered, for about 5 minutes before serving.
Judi, TX: When you get short of time and need a Spanish rice, you can just saute rice and mix in salsa (heat of choice) then use chicken broth for the liquid and it's great and quick. If you don't like hot salsa, use the mild for the rice. It's what most of the Mexican housewives do, 'cause they don't have much time either. :)
HONEY-PECAN CRUSTED CHICKEN
Source: Cooking Light magazine, July 1997
From: Risa G.
Makes 8 servings, 8.9 grams of fat per serving
4 (6 oz each) chicken breast halves, skin removed
8 (4 oz each) chicken drumsticks, skin removed
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup honey
2 tbsp Dijon mustard
3/4 tsp paprika
1/8 tsp garlic powder
1 1/4 cups cornflakes, finely crushed (about 4 cups uncrushed)
1/2 cup pecans, finely chopped
Preheat oven to 400 degrees F.
Sprinkle salt and pepper evenly over chicken; set aside.
Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well.
Combine cornflakes and pecans in a shallow dish; stir well.
Brush both sides of chicken with honey mixture; dredge in cornflake mixture. Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray.
Bake at 400 degrees F for 40 minutes or until done.
Judi, TX: I didn't mention this, but you can also use salsa in things like green beans for a quick and different dish, or mix it in with lima beans. Comes in handy for a quick pick-me-up to so many things. Even use it in meat loaf.
Risa G.: Judi, I use salsa for all sorts of things. I use it instead of catsup on my burger, I put it on top of grilled fish or chicken as a condiment and I use it as a sauce sometimes too. I put it on top of a baked potato instead of butter and sour cream, etc. I have several kinds of salsa in my refrigerator. I love it and I also make it several times a year when I have extra tomatoes or extra mangoes.
Judi, TX: Well, salsa is good to have around to keep from having to chop and saute onions, and stuff.
BLUEBERRY SURPRISE CAKE
From: Kathy/MA
FOR THE SURPRISE:
1 cup fresh blueberries
3 tbsp. white granulated sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. lemon juice
FOR THE CAKE:
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1 tsp. vanilla extract
1 1/3 cups white granulated sugar
2 eggs
1 cup sour cream
Zest of one lemon
FOR THE GLAZE:
1 cup confectioner's sugar
1 tbsp. lemon juice
A few drops boiling water
TO PREPARE THE SURPRISE:
Combine all ingredients for the surprise, except lemon juice. Drizzle on lemon juice, let stand.
TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Butter and flour a 9x3-inch springform pan.
Sift dry ingredients together; set aside.
Cream butter, 1 1/3 cups sugar and vanilla. Add eggs and beat. Add sour cream. Add sifted dry ingredients. Add lemon zest.
Pour 1/2 batter into the prepared pan. Spoon in blueberry mixture, keeping 1/2-inch away from edge of pan. Add rest of batter.
Bake for 1 hour and 20-30 minutes.
Combine ingredients for the glaze and pour on warm cake.
HOMEMADE TOMATILLO SALSA
Source: Pleasures of Cooking magazine, Jan/Feb. 1987
From: steve fr fla
This is excellent I've used it a lot.
2 garlic cloves
3 scallions
1/2 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
Pickled jalapeno pepper, to taste
13 oz tomatillos (fresh or canned)
4 oz mild green peppers (chopped)
1/4 tsp hot pepper sauce
1 tsp salt, or to taste
Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor).
Add the tomatillos and process until pureed, about 5 seconds.
Add the remaining ingredients and pulse 2 times to mix.
Refrigerate, covered.
BLUEBERRY SLUMP OR GRUNT
From: Kathy/MA
4 cups blueberries, fresh or frozen
1/2 cup water
3/4 cup sugar
2 tablespoons butter
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup milk
TO MAKE BLUEBERRY SLUMP:
Combine blueberries, 1/2 cup water, 3/4 cup sugar and butter, in 2 to 3-quart covered sauce pan. Bring to a boil and simmer.
Mix remaining ingredients to make stiff batter. Spoon over hot mixture as for dumplings. Cover tightly and simmer 12 minutes. Do not uncover during cooking.
Serve hot with fresh cream or sour cream.
TO MAKE BLUEBERRY GRUNT:
Combine blueberries, 1/2 cup water, 3/4 cup sugar and add to greased 2-quart casserole.
Bake in preheated 400 degree F oven until mixture simmers.
Make topping by combining remaining dry ingredients, cutting in butter and adding milk. Spoon over hot berries.
Bake for 20 minutes.
Serve hot with fresh cream or ice cream. Sprinkle with cinnamon if desired.
LIGHT MACARONI AND CHEESE
Source: My Great Recipes
Makes 4 servings
2 cups vegetable macaroni, uncooked
1/2 cup finely chopped green pepper
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup fat free milk
1/4 tsp ground white pepper
1/2 tsp salt, optional
1 cup grated lowfat cheddar cheese
1 cup lowfat cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 tomatoes, sliced 1/2-inch thick
Cook macaroni according to package directions. Drain well.
Meanwhile, saute green pepper in heated butter until soft. Stir in flour. Cook for 1 minute. Gradually stir in milk. Cook until thickened. Add white pepper and salt, if used. Stir in grated cheese and partially melt.
Combine macaroni, the sauce, cottage cheese and Parmesan cheese. Turn into a lightly buttered baking dish. Arrange tomato slices on top.
Bake at 400 degrees F for 20 minutes for 20 minutes, until bubbly. For optimum flavor, let sit 5 minutes before serving.
SUMMER PASTA (PASTA d'ESTATE)
Source: Sue Borgeson
2 small zucchini
1 red bell pepper
1 white or yellow onion
1 carrot
1/4 cup pine nuts, chopped
4 to 6 large, juicy garlic cloves, crushed
1/3 cup olive oil (at least virgin of not extra)
1 lb penne, rotelli (or any mixture of short, stubby pasta), uncooked
2 tbsp chopped flat-leaf parsley
A small handful of fresh oregano, chopped
1/2 cup grated hard cheese (romano, parmesan, etc.)
Sea salt and freshly ground black pepper, to taste
Ground cayenne pepper (optional, to taste)
Warm crusty bread and butter (for serving)
Slice long veggies in half lengthwise and short ones through their "equators."
Grill them on both sides over BBQ coals or on a stovetop grill until black lines appear. Cut into bite-size pieces and set aside.
Cook the pine nuts and garlic in the olive oil until golden brown; set aside.
Cook the pasta al dente;drain.
Put pasta in a large glass or ceramic bowl. Add veggies, herbs, cheese and garlic and pine nuts mixture. Toss well. Season to taste with sea salt and freshly ground black pepper (and/or cayenne).
Serve with warm, crusty bread and sweet butter.
BLUEBERRY SCONES
From: Kathy/MA
Makes about 10 scones
2 cups all purpose flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1/4 cup butter (plus additional for serving)
1 cup fresh blueberries
2/3 cup buttermilk
1 tbsp molasses
Combine first 4 ingredients in bowl and mix well with fork. Cut in butter with pastry blender or fork until coarse crumbs are formed.
Add blueberries and combined buttermilk and molasses. Stir well, then turn dough out on floured board and, to avoid crushing berries use hands to pat into 1/2-inch thickness. Cut in triangles and arrange on greased baking sheet.
Bake in preheated hot oven (450 degrees F), for 12 minutes, or until browned.
Serve hot with butter.
HOMEMADE CORN SALSA
From: steve fr fla
Makes about 2 1/3 cups
1 (16 oz) can whole kernel corn, drained
1 (4 oz) can green chilies, drained
1 jalapeno chile; seeded and finely chopped
1/4 cup chopped green bell pepper
1/4 cup sliced green onions with tops
2 tbsp white wine vinegar
1 tbsp vegetable oil
1/4 tsp salt
Mix all ingredients together. Cover and refrigerate until chilled, about 1 hour.
candy: I made a salsa dip for Nacho Chips this weekend... enjoyed by all. I made it with no-fat sour cream and served it with baked Nacho Chips which made it low fat also good with pretzels.
SALSA DIP
1 (16 oz) jar garden pepper salsa
1 (16 oz) container sour cream (regular or fat free)
1 packet of taco seasoning mix
Tortilla chips (for serving)
Mix together, chill. Serve with chips
ASPARAGUS CREAM SAUCE
From: steve fr fla
This sauce is great over baked potatoes.
1 1/2 lb asparagus, medium/small
2 oz unsalted butter
2 c heavy (whipping) cream
Salt and pepper (to taste)
Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends.
Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer than for eating. If undercooked, they will not process well; if overcooked, they will taste earthy.) Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 to 4 minutes until smooth, scraping down the sides of the processor frequently.
Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with the heavy cream. Cook the ends slowly for 20 minutes, then strain, pressing through the strainer gently; discard the asparagus pulp.
Just before serving, combine asparagus puree, butter and cream mixture. Heat slowly to just below boiling point. Adjust the seasonings to taste.
Kathy, IN: Tomorrow I'm trying a new slow cooker recipe for
COUNTRY STYLE SPARERIBS
1 Cup beef broth
1/2 cup peach preserves
3 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 Tbsp brown sugar
1 tsp salt
2 1/2 lb ribs
1 medium onion, thinly sliced
3 Tbsp flour
1/3 cup cold water
Mix first 6 ingredients.
Place ribs in cooker. Pour on broth mixture. Lay onion on top.
Cover crock pot and cook LOW for 8 hours or on HIGH for 4 hours.
Remove broth and skim off fat.
Mix flour and 1/3 cup cold water in a saucepan. Combine with 1 1/2 cups of the broth. Cook until thick.
Serve sauce over ribs.
RELISH FROM STRATFORD HALL
From: candy
A recipe from Stratford Hall, home of Robert E. Lee near Colonial Beach, near Montrosse. Stratford Hall is like Mt Vernon.
1 cup chopped stuffed green olives
1 cup chopped dill pickles
Minced onion (to taste)
Mayonnaise to moisten
Great on sandwiches and baked potatoes.
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