| 1 cup margarine | 1 tsp salt |
| 2 cups firmly packed brown sugar | 1/2 tsp baking soda |
| 1/2 cup light corn syrup | 1 tsp vanilla |
| 6 quarts popped pop corn |
Melt butter; stir in brown sugar, corn syrup and salt. Bring to boil stirring constantly; boil without stirring 5 minutes.
Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well.
Turn into 2 large shallow baking or roasting pans. Bake in 250 ° oven for 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in tightly covered container. Makes about 5 quarts Caramel Corn.
| 1 can (10 oz) Ro-Tel Tomatoes w/Green Chiles | 1/2 lb Monterey Jack cheese with pepper |
| 1 lb pasteurized processed cheese |
To 1 can of Ro-Tel Tomatoes add processed cheese which has been melted.
Mix together.
To microwave:
Cut cheese into cubes. Place cheese and Ro-Tel tomatoes in covered casserole dish.
Heat on medium power for 10-12 minutes until cheese is melted.
| 1 can (9 oz) bean dip | 1 pkg dry taco seasoning mix |
| 1 large ripe avocado peeled, and chopped | 2 large chopped tomatoes |
| 2 Tbsp lemon juice | 1/2 cup sliced black olives |
| 1/2 tsp garlic salt | 1 pkg (9oz) Cheddar and Jalapeno Cheese Dip |
| 1/2 cup sour cream | 1/2 cup green onions |
| Tortilla Chips |
Spread bean dip in shallow 2 quart dish.
Arrange avocado over bean dip.
Sprinkle with lemon juice and garlic salt.
In a small bowl, combine sour cream and taco mix; spread over avocado.
Top with a layer of tomatoes and black olives.
Spread with cheese dip and sprinkle with green onions.
Serve with chips. Makes 6 cups.
| tortilla chips | 1 can (2 1/4 oz) sliced black olives |
| 1 tomato, cubed | shredded cheese |
| 2 green onions, sliced | 1/2 green pepper, cubed |
| 5 mushrooms, sliced | picante sauce (for dipping) |
Spread tortilla chips on baking sheet and toast.
When chips are toasty, sprinkle the cheese and vegetables evenly over the chips and heat in oven until cheese melts.
(Note - I use 2 kinds of cheese, usually monterey jack and cheddar or colby.)
| 2 lbs beef - Round roast or Stew meat | 16 oz tomatoes, canned |
| 8 carrots, sliced | 3 medium onions, cut |
| 4 potatoes, cubed | 1 Tbsp sugar |
| 1 cup celery, sliced | 1 Tbsp salt |
| 3 Tbsp Minute Tapioca |
Place all ingredients in a large covered pan (do not brown meat first).
Bake at 250 ° for 5 hours.
| 3 cans (14 oz each) chicken broth | 1/4 tsp white pepper |
| 1/2 tsp red pepper flakes | 1/4 lb cubed tofu |
| 1/2 lb black mushrooms (black fungus) | 3 Tbsp cornstarch |
| 1/2 lb thin sliced lean pork | 1/4 cup cold water |
| 1/2 lb bamboo shoots | 1 egg beaten |
| 5 Tbsp rice vinegar | 2 tsp dark sesame oil |
| 3 Tbsp soy sauce | 1/4 cup green onion |
In a 3 quart saucepan, bring broth to boil (one extra can of water can be addded to the broth, if desired) and add red pepper, mushrooms, pork, bamboo shoots, vinegar, soy sauce, and white pepper.
Cover and simmer 5 minutes, add tofu and bring to a boil.
Dissolve cornstarch in cold water, add 1/2 cup hot soup and stir. Add to soup and cook, stirring 3 minutes.
Drizzle egg in and gently stir once or twice.
Sprinkle sesame oil and green onions on top and serve.
4 cups diced cooked chicken
2 cups diced celery
1 jar (4.5 oz) mushrooms, drained
1/2 cup toasted pecan halves
4 slices crisp fried bacon
1 cup salad dressing
1 cup sour cream
1 1/2 tsp salt
2 Tbsp lemon juice
Combine first 5 ingredients.
Blend salad dressing with last ingredients. Add to chicken mixture. Toss to mix. Chill thoroughly
| 2 1/4 cups instant brown rice | 1/4 tsp pepper |
| 2 Tbsp lemon juice | 1 cup thin zucchini strips |
| 1 Tbsp oil | 1/2 cup thin carrot strips |
| 1 tsp curry powder | 1/2 thin green pepper strips |
| 1/4 tsp salt | 1/2 cup raisins |
Prepare rice as directed on package, omitting margarine and salt.
Meanwhile stir lemon juice, oil, curry powder, salt and pepper in small bowl; set aside.
Mix remaining ingredients in large bowl. Add rice and curry dressing and toss.
Refrigerate at least l hour.
(Note - I usually double the dressing recipe.)
1/2 cup olive oil
1 garlic clove, minced
2 cups French bread cubes
3 quarts torn romaine lettece (1 large head)
1/8 tsp pepper
4 tsp lemon juice
1 (3oz) pkg shredded parmesan cheese
1 Tbsp anchovy fillets, chopped
Combine oil and garlic
Brown bread cubes in 1/4 cup oil, stirring occasionally. Combine lettece, remaining oil and pepper; sprinkle with juice. Toss until well coated,
Add croutons, cheese and anchovies; toss lightly. 6 servings.
| 6 2/3 cups cooked seashell macaroni | 2 cups diced celery |
| 2 green onions, thinly sliced | 1 pkg sliced pepperoni |
| 1 (4 1/2 oz) sliced black olives | 1 cup cubed cheddar cheese |
| 1 chopped green pepper | Creamy Italian salad dressing |
Cook macaroni as directed on package; drain. In large bowl combine macaroni(separate shells), vegetables, pepperoni and cheese. Toss. Add at least 1/2 cup salad dressing. Toss mixture, add more salad dressing as desired.
(Note - I sometimes fry the pepperoni to give the salad a little more crunch.)
| 2 10oz pkgs frozen asparagus | 2 tsp lemon juice |
| 1 4oz can mushrooms pieces, drained | 1 Tbsp grated parmesan cheese |
| 2 Tbsp margarine | 1 Tbsp toasted sesame seeds |
| salt and pepper to taste |
Cook asparagus according to package directions. Drain slightly. Add mushrooms, margarine, and lemon juice. Cook until heated through. Place in a serving bowl.
Sprinkle with parmesan cheese, sesame seeds and salt and pepper. Makes 6 servings.
| 3 sweet potatoes | cinnamon |
| 1/4 - 1/2 cup margarine | 1/2 cup brown sugar |
| salt |
Put potatoes in stew pan and cook 15 minutes. Bring to boil and cut down; cook until a little soft. Peel and slice slightly cooled potatoes in 1/2 inch slices.
Melt 1/4 cup margarine in baking dish. Place one layer of potatoes in pan; flip first layer and sprinkle with 1/4 cup brown sugar, sprinkle cinnamon and a little salt over the potatoes. Layer remaining potatoes and sprinkle with additional brown sugar, cinnamon and salt. Drizzle with margarine.
Cook in 350 ° oven about 20 minutes. If potatoes look dry add a little water.
(Note - If potatoes were not precooked, bake about 45 minutes.)
| 1/2 cup oil free Italian dressing | 8 small boiling onions |
| 1 Tbsp minced fresh parsley | 8 medium size fresh mushrooms |
| 1 tsp dried whole basil | 8 cherry tomatoes |
| 2 medium yellow squash, cut to 1 inch slices | cooking spray |
| 2 cups hot cooked long grain rice |
Combine dressing, parsley, and basil in a small bowl; cover and chill.
Alternate squash, onions, tomatoes, and mushrooms on 8 skewers.
Coat grill rack with cooking spray; place on grill over medium coals. Place kabobs on rack, and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture.
To serve, place 1/2 cup rice on each plate, and top with 2 vegetable kabobs. Makes 4 servings.
| 4 10 oz pkgs frozen chopped spinach | salt and pepper |
| 11 oz cream cheese, room temp | 2 1 lb cans artichoke hearts |
| 5 Tbsp melted margarine | dash of nutmeg |
| juice of 1 lemon |
Cook spinach until thawed only, drain and set aside. Mix cheese with melted margarine, stir in lemon juice. Combine with spinach, stir in salt, pepper and nutmeg. Blend well.
Put artichoke hearts point up in large baking dish; spoon spinach mixture over them, cover with foil and punch a few holes in the foil.
Bake at 350 ° 30 minutes. Serves 15.
| 1 1/2 lb fresh spinach | 1 Tbsp sesame seeds |
| 1 Tbsp olive oil | 1 whole peeled garlic clove |
| 1 tsp sesame oil | salt and pepper |
| 1/8 tsp hot pepper flakes |
Pick over the spinach and tear off and discard any tough stems. Discard any blemished leaves. Rinse the spinach and drain well.
Heat the olive and sesame oils in a large skillet to hold the spinach. Over high heat add the spinach, sesame seeds, garlic clove, salt and pepper to taste and the pepper flakes. Cook and stir rapidly until wilted and most of the moisture has evaporated. Remove the garlic and serve immediately. Serves 4.
2 Tbsp olive oil
1 yellow onion, thinly sliced
2 small cooked
potatoes, sliced
1 small zucchini, sliced
1 small red pepper, sliced
6
black olives, sliced
1/4 cup grated Gruyere cheese
1 Tbsp chopped
parsley
salt and pepper to taste
6 eggs, slightly beaten
Preheat oven to 450 °. Pour the olive oil in the baking dish and arrange onion slices in the bottom. Bake for 5 minutes, while preparing the other ingredients.
Remove baking dish from oven. The onion should be slightly cooked. Arrange the potatoes, zucchini, red pepper, and olives on top of the onion. Sprinkle with cheese and parsley. Season to taste with salt and pepper.
Reduce oven heat to 4000. Pour eggs over the vegetables and cheese. Bake for approximately 20 minutes, until the eggs have puffed and the center of the omelette is set. Do not overcook. Serve in wedges. Makes 6-8 servings.
12 baby carrots
1 large Washington or Idaho potato
1/4 lb green
beans, trimmed cut into 2 inch lengths
12 small white onions, peeled
2
Tbsp butter
1 Tbsp freeze dried chives
Salt and pepper to taste
2
sprigs fresh thyme or 1/2 tsp dried
Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
Add potato. Cook 5 minutes, or until tender. Drain well.
Heat the butter in a skillet. Add the chives and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet. Makes 4 servings.
1 prepared pizza crust
tomato sauce
1 zucchini, thinly sliced
1/2
bell pepper
4 green onions
5 mushrooms, thinly sliced
1 can (2 1/4
oz) sliced black olives
1 jar marinated artichoke hearts, sliced
capers,
drained
3 cups shredded cheese
1/4 cup parmesan cheese
Place prepared pizza dough on pan. With a pastry brush, brush crust with marinade from the artichokes.
To assemble pizza, spread tomato sauce over crust. Arrange zucchini, bell pepper, green onions, olives and artichoke hearts over sauce. Sprinkle cheese and parmesan over all. Bake according to instructions supplied with the pizza crust.
(Note - I use Boboli pizza crust and sprinkle additional Italian Seasoning over tomato sauce. I use two kinds of cheese, mozzarella and cheddar cheese for a total of 3 cups.)
1 pkg (9 oz) cheese ravioli, cooked, drained
1 1/2 cups (15 oz)
Bolognese sauce
1 cup (4 oz) shredded mozzarella cheese
Place ravioli in bottom of 8 inch square baking dish. Pour sauce over ravioli and top with cheese. Bake in preheated 350 ° oven for 15-20 minutes or until heated through. Allow to stand 5 minutes. Cut into portions to serve. Makes 6 servings.
1/2 cup brown or long grain rice
1/4 tsp salt, optional
2 tsp
vegetable oil
1 carrot, peeled, diced
1 small zucchini, diced
1
small yellow squash
1 small red bell pepper
2 scallions, thinly sliced
Bring 1 1/4 cups water to a boil in a medium saucepan over medium heat. Add rice and salt, cover and reduce heat to low. Simmer until all water is absorbed and rice is tender, about 40-45 minutes.
Meanwhile, heat oil in large skillet over medium-high heat. Add vegetables and cook, stirring frequently, until vegetables are tender, 5-7 minutes.
Transfer rice to serving bowl. Add vegetables and toss to combine; serve immediately. Makes 4 servings.
(Note - I add some garlic and dill for more flavor.)
1 Tbsp olive oil
1 cup chopped onion
1 or 2 cloves garlic, minced
1
cup sliced mushrooms
1/2 tsp dried basil leaves, crushed
1/2 tsp dried
oregano leaves, crushed
1/2 tsp salt
1/8 tsp pepper
4 cups (16 oz)
Italian style mixed frozen vegetables, defrosted
1 1/2 cups (15 oz) Marinara
sauce
2 Tbsp dry vermouth or lemon juice
1 pkg (9 oz) cheese ravioli,
cooked, drained
1/4 cup grated parmesan cheese
In 10 inch skillet with cover, heat oil over medium heat. Saute onion and garlic, stirring occasionally until onions are translucent, 3-4 minutes. Add mushrooms; saute 2 minutes longer. Mix in basil, oregano, salt, pepper, vegetables, marinara sauce, and vermouth.
Cover and simmer 10 minutes, stirring occasionally.
Spoon 2/3 vegetable sauce into a 12 inch shallow bowl. Top with ravioli; pour remaining sauce over ravioli. Sprinkle with parmesan cheese. Makes 4 servings.
(Note - 4 cups fresh vegetables (broccoli, cauliflower, zucchini squash, Italian green beans) cut into bite size pieces, may be used instead of frozen vegetables. Precook before adding to sauce.)
1 medium onion, chopped
1 Tbsp oil
1 can (14 oz) stewed tomatoes
1
can (16 oz) black beans
1 tsp oregano leaves
1/2 tsp garlic powder
1
1/2 cup instant brown rice
Cook and stir onion in hot oil until tender but not browned. Add tomatoes, beans, oregano and garlic powder. Bring to boil.
Stir in rice. Cover, reduce heat and simmer 5 minutes.
Remove from heat and let stand 5 minutes. Makes 9 servings.
2 cups long grain white rice
1 pkg (10 oz) baby lima beans
1 1/4 tsp
salt
1/4 cup vegetable oil
1 small onion, sliced thin
3/4 cup firmly
packed fresh dill
1 1/2 tsp thyme or 1/2 tsp dried thyme
2 2/3 cups
water
In large bowl wash rice, drain. Return rice to bowl and cover with 5 cups of water, set aside for 25 minutes.
Meanwhile cook lima beans in a small saucepan; add 1/4 tsp salt and cook beans 8 minutes. Drain rice and beans.
In a heavy 2-3 quart saucepan, heat oil over moderate heat. Add onion, stir frequently, cook for 2 minutes until slightly brown. Add rice, lima beans, dill, thyme, and remaining salt. Stir gently, cook for 2 minutes.
Add 2 2/3 cups water and bring to a boil. Cover pan tightly, first with aluminum foil, then with a lid. Reduce heat to very low and cook rice for 25 minutes.
1/2 lb spaghetti, uncooked
1 Tbsp oil
1/3 cup grated parmesan cheese
2
eggs, beaten
1 cup cottage
1/2 lb ground beef or pork sausage
1/2
cup chopped onion
1/4 cup chopped green pepper
1 3/4 cup stewed
tomatoes, drained and cut up
2/3 cup tomato paste
1 tsp dried oregano
leaves, crushed
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp
salt
1/2 cup shredded mozzarella cheese
Prepare spaghetti according to package directions; drain. In large bowl, toss spaghetti with oil; reserve 1 cup spaghetti for filling.
Toss remaining spaghetti with parmesan cheese and eggs. Turn into 10 inch pie plate. Press spaghetti mixture into bottom and up sides of pie plate to form crust. Evenly spread cottage cheese over bottom of spaghetti crust. Set aside.
In medium skillet, saute meat, onion and green pepper until meat is brown and crumbly. Drain excess fat.
Stir in stewed tomatoes, tomato paste, oregano, garlic powder, salt and reserved spaghetti. Heat thoroughly.
Spoon meat mixture over cottage cheese. Cover loosely with greased foil. Bake in preheated 350 ° oven for 20 minutes. Sprinkle with mozzarella cheese, continue baking for 8-10 minutes or until cheese is melted. Makes 6 servings.
1 1/2 cup zucchini chunks
1 cup chopped onion
1 cup celery slices
1
cup carrot slices
3 Tbsp margarine
1 pkg Kraft Tangy Italian Style
Spaghetti Dinner
1 lb ricotta (or cottage) cheese
2 cup mozzarella
cheese
Saute vegetables in margarine. Prepare spaghetti and sauce as directed on package. In 11 3/4 x 7 1/2 inch baking dish, layer half of spaghetti, sauce, ricotta cheese, vegetable mixture and mozzarella cheese; repeat layers. Sprinkle with grated parmesan cheese.
Bake at 350 ° for 30 minutes. Let stand 5 minutes. Makes 6-8 servings.
To make ahead: Prepare casserole as directed except for baking. Cover tightly; refrigerate. Bake at 350 ° for 1 hour and 10 minutes. Let stand 5 minutes.
4 boneless, skinless chicken breast halves
Salt and pepper
2 tsp
chopped fresh rosemary or 1 Tbsp dried
2 Tbsp ground coriander
1 Tbsp
olive oil
Preheat the broiler. Sprinkle the chicken with salt, pepper, rosemary, coriander and 1 Tbsp of the oil. Blend well.
Place the chicken in the broiler about 4-5 inches from the source of heat for 3-4 minutes or until slightly browned. Turn the chicken and continue broiling for the same length of time or until done. Transfer to a warm plate and keep warm. Makes 4 servings.
4 boneless, skinless, chicken breasts
salt and pepper
1 Tbsp olive
oil
1 Tbsp margarine
3 Tbsp chopped shallots
1 tsp chopped garlic
2
tsp fresh tarragon, or 1 tsp dried
4 ripe plum tomatoes, cubed
2 Tbsp
red wine vinegar
4 Tbsp drained capers
1/2 cup dry white wine
1 Tbsp
tomato paste
4 Tbsp fresh parsley
Sprinkle chicken with salt and pepper. Heat the oil and margarine in a heavy bottomed skillet. Add the chicken breasts and saute over medium high heat, turning the pieces often until lightly browned, about 5 minutes. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve brown particles adhering to bottom of skillet.
Blend well; bring to a boil; cover and simmer for 5 minutes. Sprinkle with parsley and serve. Makes 4 servings.
1 1/4 lb boned, skinned, chicken breasts
2 Tbsp + 2 tsp margarine
1/2
cup chopped onions
2 cups chopped mushrooms
1 cup coarsely shredded
zucchini, unpeeled
1/4 tsp nutmeg
1/8 tsp garlic powder
3 Tbsp dry
bread crumbs
1 egg white
salt and pepper to taste
paprika, parsley
flakes
Preheat oven to 350 °. Place each chicken breast between 2 pieces of wax paper and flatten with a mallet until 1/4 inch thick.
Melt margarine in a medium nonstick skillet over medium heat. Add onions and mushrooms and cook until tender, about 10 minutes. Remove from heat.
Stir zucchini, nutmeg, garlic powder, bread crumbs, egg white, and salt and pepper into mushroom mixture. Divide mixture evenly onto the center of each chicken breast. Fold up the edges to enclose the stuffing and place, smooth side up, in a shallow pan. Sprinkle liberally with paprika and parsley flakes.
Cover pan tightly with aluminum foil and bake 40 minutes.
1/2 cup yogurt
1 small onion, quartered
1/2 tsp cumin
1/2 tsp
coriander
1/2 tsp curry
1 small garlic clove
8 oz chicken breast
In blender combine all marinade ingredients; puree until smooth.
Place chicken in shallow dish. Pour marinade over and turn chicken to coat. Cover and let stand at least 15 minutes (up to 24 hours before cooking).
Preheat grill or broiler. Spray cooking surface with nonstick spray. Cook chicken 4 minutes per side. Serves 2.
2 Tbsp margarine
8 medium, skinless, boneless, chicken breast halves
2
cups fresh mushrooms, halved
2 cloves garlic, minced
3 Tbsp dry sherry
1/2
tsp dried tarragon, crushed
1/2 tsp lemon-pepper seasoning
1 14 1/2oz
can chicken broth
1/3 cup all purpose flour
1/4 cup sour cream
8 oz
spinach noodles, cooked
Melt margarine over medium high heat in a 12 inch skillet. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning. Cook, uncovered for 10-12 minutes or till chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon.
Combine chicken broth and flour in a screw top jar; shake till blended. Add mixture to skillet. Cook and stir over medium high till thickened and bubbly. Remove about 1/2 cup mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through (do not boil). Serve over hot cooked noodles. Garnish with lemon slices. Makes 8 servings.
1 Tbsp sesame seeds, toasted
2 tsp grated ginger
2 Tbsp honey
2
Tbsp soy sauce
4 (4 oz) skinned, boned, chicken breast halves
Vegetable
cooking spray
Combine first 4 ingredients in a small bowl, stir well, and set aside.
Place chicken between 2 sheets of heavy duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet.
Coat grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack, and cook 4 minutes on each side, basting frequently with soy sauce mixture. Transfer chicken to serving platter. Makes 4 servings.
4 boneless skinless chicken breast halves
Salt and pepper, to taste
2
carrots finely diced
1 tomato peeled, seeded, diced
2 shallots, minced
1/2
clove garlic, minced
1 Tbsp fresh rosemary, chopped fine
1 lemon, sliced
thin
Preheat oven to 3750. Sprinkle chicken breasts with salt and pepper.
In a small bowl, combine carrots, tomato, shallots, garlic and rosemary.
Cut off 4 large squares of aluminum foil. In center of each, place a chicken breast. Put 2 lemon slices on each chicken breast and divide vegetables evenly among the four packages. Fold up foil and crimp loosely at top so steam can escape. Place packages on baking sheet; cook about 20 minutes. Serves 4.
1 lb ground beef
1/4 cup chopped yellow onion
2 cans (8 oz each)
tomato sauce
1 tsp parsley flakes
1/2 tsp leaf oregano
1 tsp leaf
basil
1/4 tsp pepper
2 pkgs (10 oz each) frozen chopped spinach, thawed
and drained well
2 cups ricotta cheese
1 pkg (8 oz) mozzarella cheese
slices
Brown beef and onion; drain off fat. Stir in tomato sauce, parsley, oregano, basil, 1/4 tsp salt and pepper. Simmer, uncovered, for 10 minutes, stirring occasionally.
Meanwhile combine spinach, ricotta cheese and remaining 1/4 tsp salt. Spoon spinach mixture around edges of 13 x 9 x 2 inch baking dish; pour beef mixture into center.
Cut each mozzarella slice into 3 strips and arrange in a lattice pattern over meat. Bake at 3750 for 20 minutes. Makes 8 servings.
1/2 lb beef top round steak
1 Tbsp cooking oil
2 Tbsp chopped onion
1
clove garlic, minced
1 tsp instant beef bouillon
1/2 tsp sugar
1 cup
sour cream
1 Tbsp flour
1 can (8 oz) tomatoes cut up
1 can (2 oz)
mushrooms
1/4 cup sliced black olives
Cooked Noodles
Score flank steak on both sides. Cut into 2 x 1/4 inch strips. Brown quickly in hot oil; remove from skillet.
Add onion and garlic; cook till tender. Return meat to skillet. Stir in bouillon, sugar, 1/4 tsp salt, and dash pepper.
Combine sour cream and flour; add sour cream to mixture, tomatoes, mushrooms, and olives. Cook and stir until thick. Serves 2.
4 New York Strip Steaks, 1-1 1/2" thick, fat trimmed
1/2 cup tequila
2 Tbsp olive oil
1 Tbsp pepper
2 tsp grated lemon peel
1 clove garlic
salt
With damp paper towel wipe steaks. Put meat in a 1 gallon plastic food bag. Add tequila, oil, pepper, lemon peel, garlic and salt. Seal bag and turn to mix seasonings. Set bag in bowl-chill at least 1 hour or up to 1 day. Turn bag occasionally.
Drain steaks and place on grill, 4-6" above hot coals. Turn steaks to brown evenly; for med. rare cook 12-14 minutes. Transfer to plates.
4 cups corn chips
2/3 cup chopped onion
1 1/2 cups shredded Colby or
Cheddar cheese
1 can (19 oz) Chili without beans
Layer 2 1/2 cups of corn chips, onion, 3/4 cup cheese and chili in l 1/2 quart casserole. Top with remaining corn chips. Bake in preheated moderate oven (3750) about 25 minutes. Top with remaining cheese and continue baking 5 minutes.
1 lb meat (sirloin steak)
1/2 tsp grated lemon peel
2 Tbsp lemon
juice
1 Tbsp water
1 Tbsp dried chives
2 tsp honey
1 tsp
worcestershire sauce
1/2 tsp Dijon mustard
1/8 tsp pepper
2 tsp
vegetable oil
Place meat in shallow pan. Combine remaining ingredients and pour over meat. Marinate in the refrigerator several hours or overnight, turning meat occasionally.
Preheat broiler or grill.
Place meat on a broiler pan or barbecue rack, reserving the marinade. Broil, turning once and basting occasionally with the reserved marinade, until done to taste. Makes 4 servings.
1 package Shake'nBake for pork chops
1 tsp curry powder
8 pork chops
2 Tbsp honey
Add 1 tsp curry powder to Shake'nBake seasoning and coating mix; coat 8 pork shops as directed
Bake at 425 for 20 minutes. Drizzle with 2 Tbsps honey; bake 10 minutes longer.
4 pork loin chops, 5 oz each
1/2 cup orange juice (unsweetened)
1
Tbsp soy sauce
1 Tbsp honey
1/8 tsp dried thyme
1/2 tsp grated
orange peel
1/4 tsp dry mustard
2 tsp minced onion flakes
Broil chops on a rack in a preheated broiler, turning once, until lightly browned.
Place browned chops in a shallow baking pan.
Preheat oven to 350 °.
Combine remaining ingredients and pour over chops. Cover and bake 1 hour. Makes 4 servings.
3 eggs
1 1/2 cups cooking oil
2 cups sugar
1 tsp vanilla
3
cups raw apples (not peeled)
1 cup nuts
3 cups flour
1 tsp baking
soda
1 tsp salt
1 tsp cinnamon
In a large bowl cream together eggs, well beaten, cooking oil, sugar, vanilla. Mix in apples and nuts.
Sift flour, baking soda, salt and cinnamon. Combine with the above. Mix well.
Bake at 350 ° for 50 minutes in a 10 x 14 pan-well greased and floured.
1 can (1 lb) pears
1 can peach halves
1 small can pineapple chunks
1
small jar maraschino cherries
1/3 cup margarine
1 cup brown sugar
2
tsp curry powder
Drain fruits. Arrange fruits in shallow baking dish.
Combine margarine, sugar and curry powder in saucepan. Cook over low heat until margarine melts. Blend.
Pour carefully over all the fruit. Bake at 3250 for 1 hour. Cool, then chill. Serve as is or with whipped cream. Serves 6-8.
1 1/2 cups sugar
1/2 cup cooking oil
2 eggs
1 cup mashed bananas
1
cup chopped nuts
1/2 cup sour milk
1 tsp baking soda
2 cups flour
1
tsp vanilla
Blend all of the above ingredients.
Bake at 350 ° in loaf pan until done.
1 cup butter
1 cup powdered sugar
1 egg
1 tsp vanilla
2 1/2 cups flour
3/4 cup pecans
3/4 cup yellow candied pineapple
3/4 cup red and green candied cherries
Cream butter, gradually add sugar. Mix well.
Blend in egg and vanilla. Add flour. Mix well.
Stir in pecans, pineapple, cherries that have been halved.
Form into rolls on wax paper that has been sprinkled with powdered sugar
Chill well, or freeze 1 hour until hard. Slice into 1/8" slices
Bake on ungreased sheets at 325 ° for 13-15 minutes or until edges lightly browned.
2 cups grated carrots
2 cups sugar
1 1/2 cups wesson oil
1/2 cup
chopped nuts
4 eggs (beaten lightly)
3 cups flour
2 tsp baking soda
3
tsp baking powder
1/2 tsp salt
2 tsp cinnamon
Mix carrots, sugar, oil, nuts and eggs together.
Sift together flour, baking powder, baking soda, salt and cinnamon.
Beat together 2-3 minutes.
Grease, flour pans (3 layer cake pans).
Preheat oven to 350 °.
Bake 30-40 minutes.
1 large (or 2 small) pkgs cream cheese
1/4 lb butter
2 tsp vanilla
1
box powdered sugar
Mix together and spread on cake.
(Note - be sure to make ahead.)
6 Chocolate wafers, finely crushed
1 1/2 cups cream cheese
1 cup
sugar
1 cup low fat cottage cheese
1/4 cup plus 2 Tbsp unsweetened cocoa
1/4
cup flour
1/4 cup amaretto
1 tsp vanilla
1/4 tsp salt
1 egg
2
Tbsp semisweet chocolate mini morsels
Chocolate curls (optional)
Sprinkle chocolate wafer crumbs in bottom of 7 inch springform pan. Set aside.
Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 ° for 65-70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Makes 12 servings.
(Note - you can substitute an 8 inch pan for this cheesecake recipe. The larger cheesecake will require only 45-50 minutes baking time.)
1/2 cup margarine
1/4 cup whip cream
1 cup firmly packed brown sugar
3/4
cup chopped pecans
1 pkg devils food cake
1 1/4 cups water
1/3 cup
oil
3 eggs Topping 1 3/4 cups whipping cream
1/4 cup powdered sugar
1
tsp vanilla
Heat oven to 325 °. In small heavy saucepan combine margarine, 1/4 cup whipped cream and brown sugar. Cook on low heat until butter melts. Pour into 2 cake pans. Sprinkle with pecans. In a large bowl combine cake mix, water, oil and eggs. Mix on low speed until moist. Beat 2 minutes at high. Carefully spoon batter over pecan mix.
Bake at 325 ° for 35-45 minutes. Cool 5 minutes. Remove from pan. Cool completely.
In small bowl beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla.
Place 1 layer on dish, praline side up. Spread with 1/2 of whipped cream. Top with second layer. Spread with remaining whipped cream. Store in refrigerator.
1 frozen puff pastry sheet, thawed
1/2 cup sugar
1/2 cup jam or preserves
Preheat oven to 400 °. Roll out pastry sheet on work surface to remove creases. Brush pastry with water.
Starting at 1 edge, roll up pastry tightly jelly roll style. Cut pastry into generous 1/4" thick rounds.
Place sugar on plate and press 1 round into sugar. Set round on baking sheet, sugar side up, tucking end under. Repeat with remaining pastry rounds.
Press center of each round with finger to form small hollow. Spoon 1 teaspoon jam into each hollow. Sprinkle pastries with additional sugar
Bake pastries until golden brown-about 20 minutes. Cool on racks. Can be prepared 6 hours ahead.
8 oz cream cheese
1 egg
1/3 cup sugar
Pinch salt
1 1/2 cups
semisweet chocolate chips
1 1/2 cups flour
1 cup sugar
1/4 cup
unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 cup water
1
Tbsp vinegar
1/3 cup vegetable oil
1 tsp vanilla
Red maraschino
cherries
Mix cream cheese, egg, sugar and salt until creamy. Stir in chocolate chips; set aside.
Sift together flour, sugar, cocoa, soda, and salt. Mix dry ingredients with water, vinegar, oil and vanilla. Divide cocoa mixture evenly into cupcake tins with liners.
Put a spoonful of cream cheese mixture in the center of cocoa mixture. Garnish with cherries.
Bake at 350 ° for 30-35 minutes for large cupcakes, 15 minutes for miniature cupcakes. Makes 18 cupcakes.
1 Graham cracker crushed, or 2 Tbsp crumbs
1 Pkg (4 servings) Lemon flavored sugar free jello
2/3 cup boiling water
1 cup of 1% lowfat cottage cheese
8 oz light processed cream cheese
2 cups reduced fat frozen whipped topping, thawed
1 pint sliced strawberries
2 kiwi peeled and sliced
Spray 8-9" springform pan with nonstick cooking spray. Sprinkle half of crumbs in pan.
Completely dissolve jello in boiling water. Pour into blender. Add cheese and cover. Blend medium speed until smooth.
Pour into large bowl, gently stir in whipped topping. Pour into prepared pan-smooth top, sprinkle remaining crumbs around outside edge. Put in refrigerator until firm.
Remove side of pan just before serving. Put fruit on top. Kiwi around outside-strawberries inside.1 cup brown sugar
1 cup sugar
1 cup butter
2 eggs
1 tsp
vanilla
1 cup peanut butter
2 1/4 cups flour
1 1/2 tsp baking soda
salt,
dash
2 pkgs (14 oz each) Chocolate Kisses
Cream together sugar and butter. Add eggs, one at a time, beating well after each addition. Add vanilla. Gradually add peanut butter and dry ingredients until blended.
Roll dough into small 1 inch balls. Place on lightly greased cookie sheets. Bake at 350 ° for 8-10 minutes.
Press Chocolate Kisses on each cookie after removing from oven. Remove cookies and cool on wire racks.
1 cup margarine
2 cups flour
2 cups sugar
1 cup pecans
2
Tbsp vanilla
1 Tbsp baking soda
1 can (20 oz) pineapple
1 banana
2
eggs
3/4 cup flake coconut
Mix flour, sugar, baking soda and butter.
Add pineapple, mashed banana, pecans, vanilla, eggs and coconut.
Pour into greased cake pan and bake at 350 ° for 25-30 minutes.
1 stick margarine
2 cups powdered sugar
8 oz cream cheese
Mix icing. Spread on cooled cake.
3 cups blackberries (without juice)
1 1/2 cups sugar
1/4 cup tapioca
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
Mix together sugar, tapioca, cinnamon, nutmeg and salt.
In prepared crust layer half of blackberries, half of sugar mix, add remaining berries and top with rest of sugar mix. Put pats of butter evenly over top of ingredients.
Put on top crust. Cut slits in top of crust.
Bake at 350 $#176 for 45 minutes, until brown. Place foil under pan in case it bubbles over.
1/2 cup margarine
2 tsp baking powder
salt, pinch
1 cup sugar
3/4
cup milk
1 large can of peaches
1 cup flour
Melt butter in a 2 quart casserole dish.
Mix all other ingredients except peaches. Blend well. Pour into melted margarine. Pour in fruit.
Bake at 350 ° for 45 minutes.
3 eggs
3/4 cup flour
1 cup sugar
1 can pumpkin1 tsp cinnamon
1
tsp baking soda
1 tsp salt
Mix ingredients together.
Place greased and floured wax paper in one large cookie sheet or two regular sized cookie sheets.
Pour mix into cookie sheet and bake at 350 ° for 15 minutes (or until just barely firm). Sprinkle powdered sugar on tea towel.
Place roll on towel (wax paper on top). Peel waxpaper and roll up the tea towel. Cool 1 hour.
8 oz cream cheese
2 Tbsp butter
1 cup powdered sugar
Mix ingredients together. Unroll pumpkin roll. Spread filling on roll and roll back up. Cool, serve.
1/2 lb butter
5 Tbsp powdered sugar
2 cups flour
1 Tbsp vanilla
1/2
tsp salt
1 cup chopped pecans
1 1/2 tsp baking powder
Mix all ingredients together. Roll into balls about one inch in diameter and place on greased cookie sheet, then slightly flatten each ball. Bake in 350 ° oven for 15 minutes. Do not brown. Roll in powdered sugar.
1 box yellow cake mix
1 box strawberry jello
1/2 cup oil
1/2 cup
strawberry juice
4 eggs
1 pkg frozen strawberries
Put cake mix and jello in bowl. Add 1/2 cup cooking oil, 1/2 cup juice and blend. Add 2 eggs and mix. Add 2 more eggs and mix. Add 1/2 package strawberries (not the juice).
Bake in 3 pans at 350 ° until done.
8 oz cream cheese
1/4 stick margarine
1 box powdered sugar
strawberries
Blend ingredients together. Spread on cooled cake, stacking layers as you frost.
This page constructed by Julie Green, Copyright © Fall 1998, BUSCP/COMPU 212.