Friday, September 28, 2007
1/2 c. mayonnaise
1/3 c. milk
1/4 c. grated Parmesan cheese
1/4 c. shredded Swiss cheese
2 tsp. lemon juice
2 tsp. prepared mustard
salt & pepper to taste
Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds. Drain broccoli. Serve with sauce. Makes 4 servings.
1 med. onion, chopped
1/4 c. chopped celery
1/3 c. butter, cubed
2 Tbs. minced fresh parsley
1 tsp. salt
1/2 tsp. dried savory
1/2 tsp. white pepper
3/4 c. sour cream
1 tsp. lemon juice
Cook corn according to package directions. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Stir in the parsley, salt, savory and pepper. Drain corn; add to onion misture. Stir in sour cream and lemon juice. Serve immediately. Makes 6-8 servings.
1 c. maple syrup
2 Tbs. raisins
1 Tb. butter, melted
1/2 tsp. ground cardamom
1/2 tsp. ground allspice
Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave uncovered, on high for 12-14 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamomand allspice; set aside.
When squash is cool enough to handle, remove rind and cut in 1-in. pieces. Place in a 13x9x2in. baking dish. Drizzle with syrup mixture. Cover and bake at 350 for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Makes 6 servings.
1 bunch broccoli, cut into florets
6 med. carrots, sliced
1 lb. sliced fresh mushrooms
1 bunch green onions, sliced
1/4 c. butter, cubed
1 can (10-3/4 oz.) condensed cream of chk. soup
1/2 c. milk
1/2 c. process cheese sauce (velveeta)
Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Transfer to a greased 2 qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 40-45 minutes or until bubbly. Makes 12 servings.
1/4 c. finely chopped onion
1/4 c. butter, cubed
2 Tbs. all-purpose flour
1 tsp. salt
1 tsp. paprika
1 tsp. Worcestershire sauce
1/2 tsp. ground mustard
2 c. evaporated milk
8 oz. cheese (velveeta) shredded
1/4 c. dry bread crumbs
2 tsp. butter, melted
Cook green beans according to package directions. Meanwhile, saute onion in butter until tender. Remove from heat; whisk in flour, salt, paprika, Worcestershire sauce and mustard until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese. Drain beans; gently fold into cheese sauce. Transfer to a large serving bowl. Toss bread crumbs and butter; sprinkle over beans. Makes 12-16 servings.
3/4 c. uncooked wild rice
1 c. uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1 garlic clove, minced
1/2 tsp. dried rosemary, crushed
1/2 c. butter, cubed
3 c. fresh broccoli florets
1/4 tsp. pepper
In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook for 20-25 minutes longer or until liquid is absorbed and rice is tender. Meanwhile, in a large skillet, saute the onion, carrots, garlic and rosemary in butter until vegetables are tender. Stir in the rice, broccoli and pepper. Transfer to a greased shallow 2 qt. baking dish. Cover and bake at 350 for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving. Makes 10 servings.
4-1/2 tsp. all purpose flour
1/4 tsp. salt
1/8 tsp. white pepper
1-1/2 c. milk
3/4c. cubed cheese (velveeta)
2 packages (10oz. each) frozen peas, thawed
In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in peas; cook 1-2 minutes longer or until heated through. Makes 8 servings.
Thursday, September 27, 2007
1 ½ lb. small, new red potatoes, scrubbed
1 Tbs. vegetable oil
1 medium, chopped onion
1 small, crushed garlic clove
1 C. chicken broth
1 C. chopped fresh parsley
½ tsp. pepper
Peel a strip of skin from around the middle of each potato (I don’t usually do this, it is more work than I care for!); place potatoes in cold water. Set aside. Heat a large skillet over medium-high heat; add oil. Sauté onion and garlic for 5 mins, or until tender. Add broth and ¾ cup parsley; mix well. Bring to a boil. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 mins, or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes, sprinkle with remaining parsley.
Sunday, September 16, 2007
~1 1/2 tsp. paprika
~1/4 tsp. dried rosemary
~1 tsp. brown sugar
~1/4 tsp. garlic powder
~1/4 tsp. black pepper
~1/8 tsp. cayenne pepper
~1/4 tsp. onion powder
~2 large sweet potatoes
~1/4 tsp. dried thyme
~1 1/2 tsp. olive oil
*In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme,
rosemary, garlic powder, and cayenne pepper. Slice the sweet potatoes in half lengthwise.
Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half.
Bake sweet potatoes at 375 degrees on a baking sheet or in a shallow pan for about an hour.
2 cans cream of chicken soup
1 ½ c. sour cream
1 ½ c. grated cheddar cheese
¼-1/2 c. melted butter, or margarine
¼ to ¾ c. chopped onion
2 c. crushed corn flakes, potato chips, or bread crumbs
Mix all ingredients except the last well and put in a large 9x13 inch pan. Top with cornflakes and bake uncovered at 350 for 1 hour. This can be made the night before or frozen for later. If frozen thaw overnight in the refrigerator or increase time by 30 minutes. Serves 8-10.
4 med. Zucchini, sliced ½ inch thick
¾ c. pared and sliced carrots
½ c. chopped onion
6 Tbsp. butter
2-1/4 c. croutons
1 can cream of chicken soup
½ c. sour cream
2 c. diced cooked chicken *optional
In a sauce pan, put zucchini and carrots in boiling, salted water to cover. Cover pan and simmer 15 min., until vegetables are tender. Drain.
In a saucepan, saute’ onion in 4 tablespoons of the butter until tender. Stir in 1 ½ c. croutons, chicken soup and sour cream. Gently stir in vegetables. Preheat oven to 350 degrees. Lightly butter a 1 ½ quart casserole dish. Put mixture in dish. Melt remaining butter in saucepan. Add remaining croutons and toss gently. Sprinkle on top of casserole. Bake 30-40 min.
Saturday, September 15, 2007
1-2 T Butter per potato
Scrub Potatos (let dry). Slice about ¼ inch thick. Keep looking like a potato. Put in Bread pan. Put Butter & green onions on top of potato. Cover with foil. Cook 400 degrees for an hour.
These are Paul's favorite! Maybe because they are so healthy!
2 T. butter
1/2 package Good Seasonings Italian dressing mix (or sprinkle garlic poweder)
Melt butter in large fry pan. Add green beans. Sprinkle with the 1/2 package of seasoning mix and stir well while sauteing.
Or a faster method is to put the green beans in a dish and cover bottowm with about 1/4- 1/2 inch of water and sprinkle with Italian seasoning or Garlic Powder (salt optional 1/4-1/2 tsp). Then microwave it for 4 minutes, stir and then microwave it for another 4 minutes. It usually takes about 8 minutes, but keep cooking 4 minutes until cooked the way you like it.
2 Bunches broccoli crowns
1 # Bacon, cooked & Chopped
½ Red Onion
2/3 c. Cashews
1 C. Mayo
2 t. Vinegar
1/2 c sugar
Mix Mayo, Vinegar, Sugar add onion, raisins. Stir in Broccoli till coated. Add cashews, add Bacon.
1/2 cup water* or chicken broth
1 pkg (2.25 oz.) slivered almonds, toasted
1/2 cup dried cranberries (Craisins)
1 tbsp lime juice
Arrange broccoli in microwave safe dish with water. Cook in microwave for about 5 minutes or until desired tenderness; drain. Transfer to a serving bowl. Add almonds, cranberries, and lime juice. Toss to coat.
Layer the following:
1 head lettuce
Chopped green onions
1 lg can ranch style beans (washed)
1 pkg (small) fritos (crushed) OR Doritos (I really like doritos)
1 pkg. longhorn Colby cheese – grated
Before serving, pour 1 bottle Kraft Catalina dressing and toss. (I use much less)
Monday, September 10, 2007
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 2 celery ribs, sliced
- 1 medium red onion, diced
- 1 medium tomato, diced
- 1 cup corn, fresh or frozen*, thawed
- 3/4 cup thick and chunky salsa
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 1 1/2 tsp. chili powder
- 1 tsp. salt, optional
- 1/2 tsp. ground cumin
In a large mixing bowl, combine the beans, celery, onion, tomato, and
corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the
dressing over the bean mixture and toss to coat. Cover and chill for at
least 2 hours.
- 1 box (8 oz.) tri-color spiral macaroni
- 1 lb. taco seasoned ground beef
- 1/2 cup green peppers, chopped
- 1/2 cup onions, chopped
- 1 cup cheese - cheddar, shredded
- 1 carton cherry tomatoes
- 1/2 head lettuce, shredded
- 1/2 cup french dressing
- 1 package nacho doritos
Cook macaroni as directed. Drain. Rinse with cold water. Drain again. In a large bowl mix macaroni, green pepper, onion, cheese, tomatoes, lettuce, & seasonings. Chill. Just before serving, stir in warm seasoned ground beef, french dressing and chips. Toss lightly.
Thursday, September 6, 2007
~1/2 cup flour
~1/3 cup butter or margarine
~1/2 cup packed brown sugar
~2 17 oz. cans of yams (drained)
~1/2 cup oats (uncooked)
~2 cups whole cranberries
~1 tsp. Cinnamon
~1 1/2 cups miniature marshmallows
*Combine flour, brown sugar, oats, and cinnamon. Using a pastry cutter, cut in butter or
margarine until mixture resembles coarse crumbs.
*In medium sized mixing bowl, toss 1 cup of the crumb mixture with the yams and cranberries.
Place yam mixture in 1 1/2 quart casserole dish and top with remaining crumbs. Bake at
350 degrees for 35 minutes.
*Remove from oven and sprinkle with marshmallows. Broil until lightly browned.
*Note: I didn't like yams until I tried these. They are sweet, and tart and delicious.
Sunday, September 2, 2007
2 lbs. red new potatoes
½ c. olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
½ teaspoon salt
1 teaspoon ground black pepper
1 ½ oz. blue cheese, crumbled
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 min. Drain. Cool and chop, leaving skins on. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
6 Tb. sugar
1 C. heavy cream
1 C. milk
Pour frozen corn into a large pan. Sprinkle sugar over the corn, then add milk and cream. Heat on medium, stirring occasionally, while making the sauce.
1 stick of butter
1/3 C. flour
1/3 C. sugar
Heat in a medium saucepan until bubbly. Turn down to a simmer and stir for 2 minutes until it is blended well. Add the sauce mixture to the corn mixture and cook until thick. I then add salt (about 1 tsp.) and pepper to taste. You may want to add milk if it gets too thick.
1-2 lbs. Spinach (washed, drained)
2 pints strawberries (washed and sliced)
1/2 red onion, thinly sliced
Spiced Pecans :
1 lb. pecan halves
1/4 c. butter
2 1/2 Tbl. sugar
1/4 c. orange juice
3/4 tsp. salt
1/2 tsp. cumin
1/4-1/3 tsp. cayenne pepper
3/4 tsp. mace
Mix butter, sugar, juice, and spices together in saucepan. Cook 3 minutes on medium-high heat, stirring constantly. Pour over pecans in large bowl and toss to coat. Spread on cookie sheet. Bake 250 degrees for 45 minutes, stirring every 10 minutes. These are strong smelling as you cook them, so don't do it the day of serving if you have company. Make them and store them in an air tight container for later.
Whisk all of the below ingredients
1/2 c. Mayo
1/2 c. sugar
1/4 c. milk
2 Tbl. white vinegar
2 Tbl. poppy seeds
1 can of Garbanzo beans, drained
Dill to taste, about 1 tsp.
green onion, sliced
Splash of lemon juice
Grated Parmesan Cheese
Monterrey Jack Cheese
French Bread sliced
Mix all of the above ingredients and place on french bread. Top with Monterrey Jack Cheese and broil in oven until cheese is melted. Top with more bread (preferable toasted) and serve. Oh so good!
1 c. brown sugar
1 tsp. vanilla extract
1/2 c. orange juice
3 large firm bananas
Melt the butter at medium low heat in a large frying pan. Stir in the brown
sugar until it has fully absorbed the moisture of the butter. It will
become clumpy. Add the vanilla and orange juice and stir until it is
velvety and bubbly. If the mixture is not smooth enough, add a little bit
of orange juice until it is.
Slice bananas, about 1/4 inch slices. Add bananas to mixture, stir to coat
and remove from heat. If you like the bananas slightly cooked, let sit for
a few minutes.
Serve over scoops of vanilla ice cream.
1 cup butter
1/2 cup brown sugar
1 tsp vanilla
3 cups uncooked quick oats
1 cup semisweet chocolate chips (I always use milk chocolate) (can be doubled)
1/2 peanut butter (double this too!)
Grease 8-inch square baking pan. Melt butter in large saucepan over
medium heat. Add sugar and vanilla: mix well. Stir in oats. Cook over
low heat 2 to 3 minutes or until ingredients are well blended. Press
half of mixture into prepared pan. Use back of large spoon to spread
mixture evenly. Melt chocolate chips in small heavy saucepan over low
heat, stirring occasionally. Stir in peanut butter. Pour chocolate
mixture over oat mixture in pan; spread evenly with knife or back of
spoon. Crumble remaining oat mixture over chocolate layer, pressing in
gently. Cover and refrigerate 2 to 3 hours or overnight. Bring to room
temperature before cutting into bars. Bars can be frozen; let thaw at
least 10 minutes before serving.
1 package (13.8 ounces) refrigerated pizza crust
1/2 cup mayonnaise
1/2 package (1 ounce) ranch seasoning and salad dressing mix (2
1 garlic clove, pressed
2 cups (8 ounces) shredded mozzarella cheese, divided
1 cup coarsely chopped broccoli
1/2 cup diced red bell pepper
1 medium carrot, sliced
1/2 cup pitted ripe olives, sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese
1. Preheat oven to 425°F. Lightly sprinkle Large Round Stone with flour.
Unroll pizza dough on baking stone, shaping into a circle. Using lightly
floured Baker's Roller(R), roll dough to edge of baking stone.
2. In Classic Batter Bowl, combine mayonnaise, seasoning mix and garlic
pressed with Garlic Press; whisk using Stainless Steel Whisk. Spread mixture
evenly over crust to within 1/2 inch of edge using Small Mix 'N Scraper(R).
Top with half of the mozzarella cheese.
3. Coarsely chop broccoli using Food Chopper. Dice bell pepper using
Utility Knife. Slice carrot using Crinkle Cutter. Slice olives using Egg
Slicer Plus(R). Sprinkle vegetables over pizza; top with remaining
mozzarella cheese. Grate Parmesan cheese over pizza using Deluxe Cheese
4. Bake 18-22 minutes or until edges are golden brown. Remove from oven;
let stand 10 minutes. Cut into wedges using Pizza Cutter; serve using
Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 170, Total Fat 10 g, Saturated Fat 3 g,
Cholesterol 10 mg, Carbohydrate 14 g, Protein 7 g, Sodium 410 mg, Fiber less
than 1 g
1 pkg. broccoli slaw
2 green onions sliced
3 oz. package of Top Ramen (any flavor -- I prefer Roasted Chicken)
1/2 c. cashews
1/2 c. sunflower seeds
1/2 c. sugar
1/3 c. cider vinegar
1/4 c. vegetable oil
1 packet of seasoning from the Top Ramen noodle package
Add: Nuts, dressing & noodles. You do not cook anything for the
Broccoli Slaw but it taste better after sitting in the fridge
overnight so it can soak in the flavor. (add noodles just
Mandarin Orange Salad
4 cups greens (or 1 head green leaf lettuce or one bag romaine lettuce)
1 c. celery (I always leave this out, not a big celery fan)
2 green onions (I don't know what that means, so I just use one bunch)
11 oz. mandarin oranges
1/2 cup sliced almonds
2 Tbs. sugar
1 cup or more cooked chicken (optional)
Put the almonds and sugar in a hot frying pan. Stir until the sugar
starts to melt. Stir until all the sugar has melted and coated the
almonds. Pour out on a plate to cool, separating as it cools for a
minute so it doesn't all get stuck in a big pile.
1/4 cup oil (that's the same as 4 Tbs. - then I don't have to get the
measuring cups out)
2 Tbs. white vinegar
2 Tbs. sugar
1/2 tsp. salt
Dash of black pepper
Dash of tabasco
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 onion, sliced into strips
1 tablespoon olive oil (helps your body to absorb the nutrients)
salt and pepper to taste
Combine peppers and onion on foil and brush with olive oil. Grill for 5 minutes or until desired tenderness is reached. Salt and pepper and enjoy!!!
1 head Broccoli, cut into pieces
3 Tablespoons butter
1 clove of garlic, finely minced
2 Tablespoons lemon juice
salt and pepper to taste
Steam broccoli until tender but firm, about 5 to 7 minutes. Heat the butter in a heavy nonstick skillet over medium heat; add the garlic and sauté for 1 minute. Add the cooked broccoli, lemon juice and salt and pepper to taste, cooking briefly to combine.
My mom thought it had too much lemon, but I love lemon juice, so you may want to start with just 1 tablespoon. Mmmmmmm...
1/3 cup olive oil
2 teaspoons finely chopped tarragon
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
Mix all of the ingredients into a pie plate. Then roll the asparagus spears in the mixture.
Grill asparagus spears over direct medium heat for 6 to 8 minutes depending on the their thickness.
Turn over spears half way through cooking. Serve warm. Note, they will loose temperature fast.