Peary Perry's Favorite Recipes

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Make-Ahead Italian Sausage Lasagna
1 lb. Italian sausage, removed from casing (I used sweet variety)
1 tub (15 oz.) part-skim ricotta cheese
1 cup Italian parsley leaves, chopped
3/4 cup grated Parmesan cheese
1 (14 oz.) jar marinara sauce
9 no-cook (oven-ready/no-boil) lasagna noodles (I use Barilla brand)
1 (16 oz.) jar Alfredo sauce
1 (7-oz.) tub refrigerated sundried tomato pesto (I always find this in the refrigerated section near the fresh pasta)
8 oz. mozzarella cheese, shredded (2 cups)

1. Grease a 13x9x2 inch baking dish.
2. Heat a large non-stick skillet over medium heat. Add sausage; cook, breaking up chunks until no longer pink.
3. Mix ricotta, parsley, and Parmesan cheese in a bowl until blended.
4. Spread 3/4 cup marinara sauce in prepared baking dish. Place 3 noodles crosswise on sauce (the noodles will expand as they bake, so make sure they don't overlap or touch the edges of the banking dish). Gently spread 3/4 cup Alfredo sauce on noodles, then sprinkle with 1/2 the sausage. Top with dollops of 1/2 the cheese-parsley mixture and 1/2 the pesto. Gently spread evenly. Top with 1/3 of the mozzarella. Repeat layers once, starting with noodles (omitting the marinara sauce). Top with remaining 3 noodles, spread with remaining marinara sauce, top with dollops of remaining Alfredo sauce, then spread lightly to blend both sauces together. Sprinkle with remaining mozzarella.
5. Cover baking dish tightly with plastic wrap. Refrigerate up to 2 days.
6. To bake: Heat oven to 375 degrees. Uncover baking dish and re-cover it with foil. Bake 1 hour or until sauce bubbles around edges. Uncover and bake 5 minutes longer to brown top.

Maple Glazed Ribs
4 Lbs Baby Back Ribs
2 Large Onions, quartered
1/2 Cup Real Maple Syrup
1/4 Cup Chili Sauce

Stand baby back ribs up, lining the crock-pot insert. Place onions in center. Mix together maple syrup and chili sauce and, using a measuring cup, drizzle the mixture over the ribs, making sure to coat well. Cover and cook on Low for 8 hours.  Remove and serve. Baste with a mixture of extra maple glaze before serving, if desired. Serves 4 to 6.

Margarita Kabobs
1-1/4 pounds fresh or frozen jumbo shrimp in shells and/or 1 pound skinless, boneless chicken breasts or thighs
1 large red or green sweet pepper, cut into bite-size pieces
1 medium red onion, cut into wedges
1 cup orange marmalade
1/3 cup lime juice
1/4 cup tequila (optional)
2 tablespoons cooking oil
2 tablespoons snipped fresh cilantro
2 cloves garlic, minced
6 1/2-inch-thick slices peeled fresh pineapple

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry. Cut chicken, if using, into 1-inch chunks. Thread shrimp and/or chicken, sweet pepper, and onion onto six 10- to 12-inch skewers.
2. For sauce: In a small saucepan stir together the marmalade, lime juice, tequila, if you like, cooking oil, cilantro, and garlic. Cook and stir just until marmalade is melted. Divide mixture in half.
3. Grill kabobs on a greased rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until shrimp turn pink or chicken is done, turning once. Add pineapple to grill rack and brush kabobs and pineapple with 1/2 of the sauce mixture during the last 5 minutes of grilling. Turn pineapple once during the last 5 minutes of grilling.
4. Pass remaining half of sauce with kabobs and pineapple. Makes 6 servings.

Nutrition facts per serving:
calories: 289
total fat: 6g
saturated fat: 1g
cholesterol: 108mg
sodium: 137mg
carbohydrate: 47g
fiber: 4g
protein: 15g
vitamin C: 97%
calcium: 7%
iron: 11%

Marinated tomatoes
6 large tomatoes, cut into wedges
1/2 cup thinly sliced green onions
1/3 cup olive oil
1/4 cup red wine or cider vinegar
1/8 cup minced parsley
1 tsp salt
1 Tsp. dried thyme
1/4 tsp pepper
Place tomatoes and onions in a shallow bowl. In a small bowl, combine
the remaining ingredients, pour over tomatoes and onions.
Cover and refrigerate at least 2 hours or overnight.

Meat Loaf
"Oatmeal, cornmeal, and bread crumbs are all included here, along with barbecue sauce, liquid smoke, and vinegar for a unique glazed meatloaf."

1 1/2 pounds ground beef
1/4 cup chopped onion
1/4 cup quick-cooking oats
1/8 cup cornmeal
1 cup dried bread crumbs
1 1/2 teaspoons salt
1 tablespoon white sugar
1 egg, beaten
1/2 cup tomato juice
1/2 cup water
1 tablespoon barbecue sauce
1 dash liquid smoke flavoring
1 tablespoon distilled white vinegar
1/4 cup ketchup
1 tablespoon brown sugar
2 teaspoons prepared mustard
2 dashes liquid smoke flavoring
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9x5 inch loaf pan.
3.In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf.
4.Bake at 350 degrees F (175 degrees C) for approximately one hour.

Mediterranean Spinach Bake
2 Pkgs (10 oz) Frozen Chopped Spinach, thawed and squeezed dry
1 Cup Milk
3 Eggs
4 Tbs Unsalted Butter, melted
1 Cup All-purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
1 Pkg (8 oz) Shredded Monterey Jack Cheese
1/2 Pkg (8 oz) Shredded Cheddar Cheese
1 Pkg (4 oz) Cream Cheese, room temperature

Preheat oven to 350F degrees. Grease and flour a 9 x 13-inch baking
pan; set aside.

In mixing bowl, combine spinach, milk, eggs and butter. In separate
bowl, sift together flour, baking powder and salt; add to spinach
mixture. Stir in cheeses and pour into prepared pan.

Bake at 350 degrees for 35 minutes or until tests done with wooden pick.
Cool until warm (about 30 minutes), cut into squares and serve with
cream cheese for optional spread.

Mexicali Hamburger Casserole
1-1/2 lb. lean ground beef
1 15-oz. can Mexican-style diced tomatoes
1-1/2 cups frozen whole kernel corn, thawed
1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar
1-1/4 tsp. baking powder
1 egg, beaten
2/3 cup milk
2 Tbsp. cooking oil
1 Recipe Fresh Tomato Toss, (see recipe)
1. Preheat oven to 350 degrees F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to
greased 2-quart baking dish. Sprinkle with 1/2 cup of cheese.
2. For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture.
Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.
3. Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green
olives, halved; spoon over servings. Serves 6.

Mexican Biscuit Casserole
1-1/2 pounds lean ground beef
1 1.25-ounce package taco-seasoning mix
3/4 cup water
1 16-ounce can kidney beans
1 11-ounce can whole-kernel corn with sweet peppers, drained
3-1/4 cups packaged biscuit mix
1 cup milk
3 cups shredded cheddar cheese (12 ounces)

1. In a large skillet, cook ground beef until brown. Drain off fat.
2. Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.
3. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
4. Roll dough out on a lightly floured surface to 1/2-inch thickness.  Cut with a 2-inch round biscuit cutter, making 10 biscuits.
5. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
6. Immediately place biscuits on top and bake in a 350 degree F oven for 20 minutes or until biscuits are done. Sprinkle with remaining cheese.
Let stand for 5 minutes. Makes 8 to 10 servings.

Nutrition facts per serving:
calories: 486
total fat: 25g
saturated fat: 11g
monounsaturated fat: 6g
polyunsaturated fat: 1g
cholesterol: 81mg
sodium: 1365mg
carbohydrate: 40g
total sugar: 3g
fiber: 3g
protein: 29g
vitamin C: 5%
calcium: 33%
iron: 18%


Million Dollar Scrambled Eggs
Makes 3 – 4 servings
1 Pkg (3oz) Cream Cheese, softened
5 Eggs, divided
1/4 Cup Milk
1/2 tsp Pepper
1/8 tsp Salt
2 Tbs Green Onion, finely chopped
1 Tbs Butter
1/2 Cup Shredded Monterey Jack Cheese
3 Slices Bacon, cooked crisp then crumbled
Beat cream cheese until smooth. Add 2 eggs; beat until smooth. Add remaining 3 eggs, milk, pepper, and salt; beat until well blended.
Gently stir in onions.
Melt butter in a large nonstick skillet. Add egg mixture, and cook over medium-low heat, without stirring, until eggs mixture begins to set on bottom. Draw a spatula across bottom of pan to form large curds. Add shredded cheese and bacon. Continue cooking until cheese melts and eggs are firm but still moist; do not stir constantly. Serve immediately.


1 lb. ground beef
1 lg. jar Ragu spaghetti sauce
1 block mild cheddar cheese, grated
1 (16 oz ) pkg med. egg noodles

Brown and drain ground beef. Cook noodles and drain. Mix meat. Ragu and noodles together.
In a 9x13 inch glass baking dish, layer meat mixture and grated cheese:
beginning with meat and ending with the cheese. Bake about 15 minutes or until cheese melts in a 350* oven.

Monkey Bread
2 loaves white bread, uncooked (freezer section of grocery store)
1 stick melted butter (add more if needed)
2 cup sugar
2 tablespoons cinnamon
1. Thaw bread dough overnight in refrigerator. When soft, use kitchen scissors to cut it up into one inch pieces. Dip dough into melted butter, then roll around in sugar/cinnamon combination until covered.
2. Line bottom of a bunt pan and then start to layer in evenly. Cook at temperature recommended on dough packaging for about one hour until golden brown and hard on the top. Remove from oven and flip over on to a larger platter. Let sit with pan on top for a few minutes while the sweet mixture runs down the bread.
3. Garnish with holly, maraschino cherries, candied nuts, icing, or decoration of your choice.
4. To eat, pick apart—like a bunch of monkeys.

Montana Broil
1 1-1/2- to 1-3/4- pound beef flank steak
3 tablespoons salad oil
3 tablespoons dry red wine
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon sugar
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon cracked black pepper
1 small onion, thinly sliced
1 lemon, thinly sliced
1 stalk celery with leaves, cut up
Mushroom Gravy (see recipe below)
1. Score flank steak on both sides in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place in a plastic bag set in a shallow dish.
2. For the marinade: In a small bowl, combine oil, wine, soy sauce, Worcestershire sauce, sugar, garlic, ginger, and black pepper. Add onion, lemon, and celery. Pour marinade over steak; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
3. Drain steak, reserving marinade. Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat until steak is desired doneness, turning and brushing once with marinade halfway through broiling. Allow
12 to 14 minutes for medium-rare (145 degree F) and 15 to 18 minutes for medium doneness (160 degree F).]
4. To serve, thinly slice diagonally across the grain. Serve with Mushroom Gravy. Makes 6 servings.
Note: To grill, prepare and marinate steak as above. Drain steak, reserving marinade. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals until steak is desired doneness, turning and brushing once with marinade halfway through grilling. [Allow 14 to 16 minutes for medium-rare (145 degree F) and 16 to 21 minutes for medium doneness (160 degree F)]. For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above. To serve, thinly slice steak diagonally across the grain. Serve with Mushroom Gravy.

Mushroom Gravy: In a small saucepan, cook 1 cup sliced fresh mushrooms (chanterelle, trumpet, crimini, edulis, and/or button) and 1/4 cup thinly sliced green onion in 2 tablespoons hot butter over medium heat for 3 to 4 minutes or until tender, but not brown. Stir in 1 tablespoon cornstarch. Stir in 1 cup beef broth, 2 tablespoons snipped fresh parsley, and 1/4 teaspoon freshly ground black pepper. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Makes about
1-1/2 cups.

Mustard Carrots
1 1/2-cups (375 ml) carrots, diced
1/4-cup (60 ml) sweet red pepper, diced
1-tbsp (15 ml) peanut oil
2-tbsp (30 ml) old-fashion mustard
3-tbsp (45 ml) chicken broth
salt and pepper
In a saucepan filled with lightly-salted boiling water, blanch carrots and sweet red peppers 3 minutes or so. Drain. Set aside. In a frying pan, heat oil. While stirring, cook vegetables 3 minutes or so. Add mustard, mixing well. Fold in chicken broth. Season with salt and pepper. Continue cooking 2 minutes or so. Serve. 4 servings.

Mystery Pecan Pie
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 un-baked deep-dish (9-inch) pie shell
1 1/4 cups chopped pecans

Preheat oven to 350 degrees F. Combine all topping ingredients in a medium bowl. Set aside. In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.

Navy Bistro's Broccoli Salad
4 cups broccoli florets
1 small red onion, chopped or cut into thin wedges (1/2 cup)
1 cup cubed cheddar or smoked cheddar cheese (4 ounces)
5 slices bacon, crisp-cooked, drained and crumbled
1/2 cup mayonnaise or light mayonnaise dressing
1/4 cup bottled coleslaw or buttermilk ranch salad dressing
2 tablespoons vinegar
1 tablespoon sugar
1. In a large salad bowl, combine broccoli, onion, cheese, and bacon.
2. For dressing: In a small bowl, stir together mayonnaise, coleslaw dressing, vinegar, and sugar. Pour over broccoli mixture; toss to coat.
Serve immediately or cover and chill up to 2 hours. Makes 6 side-dish servings.

No Bake Tamale Pie
4 teaspoons vegetable oil
1 small onion, chopped
2 cloves garlic, crushed with garlic press
1 pound lean (90%) ground beef
2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1 log (16 ounces) precooked polenta, cut crosswise into 8 slices
16 ounces medium-hot salsa
1 cup frozen corn kernels
1/2 cup fresh cilantro leaves, loosely packed, chopped
In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat.
Add onion and cook 3 minutes or until golden. Stir in garlic; cook 30 seconds.
Stir in ground beef and cook, breaking up meat with side of spoon, about
5 minutes or until meat is no longer pink. Add chili powder, cumin, and salt; cook 1 minute. In nonstick 10-inch skillet, heat remaining 2 teaspoons oil over medium-high heat. Add polenta and cook 10 minutes or until golden on both sides and heated through. While polenta cooks, add salsa and frozen corn to meat mixture; cook 3 to 5 minutes to blend flavors. Stir in cilantro. Spoon meat mixture into deep-dish pie plate or shallow 1 1/2-quart casserole. Arrange polenta on top. Serves 4.


North Shore Fish Cakes
1 pound skinless fish fillets such as Lake Superior herring, pike or cod, or orange roughy
1 small onion, cut up
1 beaten egg
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
2 tablespoons butter or margarine, melted
2 tablespoons cooking oil
Lemon or orange slices (optional)
Fresh herbs (optional)

1. Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish and the onion.
2. In a medium mixing bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter. If you like, cover and store in the refrigerator for 4 hours or overnight, or use immediately.
3. In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly.
4. Cook fish cakes for 5 to 6 minutes or until golden, turning once.
Reduce temperature as necessary to prevent overbrowning. Remove; drain on paper towels. If you like, garnish with citrus slices and herb sprigs. Makes 4 servings.

Nutrition facts per serving:
calories: 356
total fat: 26g
cholesterol: 142mg
sodium: 332mg
carbohydrate: 7g

Oatmeal and More Cookies
3/4 cup butter, softened
1 cup packed brown sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. finely shredded orange peel (optional)
1/2 cup dairy sour cream or plain yogurt
2 eggs
1 tsp. vanilla
1-3/4 cups all-purpose flour
2 cups rolled oats
1 cup semisweet chocolate pieces
1/2 cup flaked or shredded coconut

1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add brown sugar, baking powder, baking soda, salt, and, if you like, orange peel and beat until combined. Beat in sour cream or yogurt until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats, chocolate pieces, and coconut.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheets 1 minute. Transfer to wire racks and let cool. Makes about 4 dozen cookies.

Oatmeal Pie
2 slightly beaten eggs
3/4 cup maple syrup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup milk
1/2 cup butter, melted
1 teaspoon vanilla
1 cup flaked coconut
3/4 cup rolled oats
1/2 cup chopped walnuts
1 9-inch unbaked piecrust

Cinnamon Whipped Cream (optional) (see recipe below)
1. For filling: In a large mixing bowl, combine the eggs, maple syrup, granulated sugar, brown sugar, milk, butter, and vanilla. Stir together well.
2. Stir in the coconut, oats, and nuts. Pour filling into unbaked piecrust.
3. Bake in a 375 degree F oven for 35 to 40 minutes or until a knife inserted near the center of pie comes out clean.
4. Cool on a wire rack. Refrigerate within 2 hours. Cover for longer storage. Serve with Cinnamon Whipped Cream, if you like. Makes 8 servings.
Cinnamon Whipped Cream: In a chilled mixing bowl, combine 1 cup whipping cream, 2 tablespoons sifted powdered sugar, 1 teaspoon vanilla, 1/2 teaspoon ground cinnamon, and a dash of ground nutmeg. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips furl).

Nutrition facts per serving:
calories: 580
total fat: 31g
cholesterol: 87mg
sodium: 226mg
carbohydrate: 72g
fiber: 2g

Old Thyme Pork Chops
6 1-1/2-thick center-cut pork loin rib chops or 6 pork loin rib chops, cut 3/4-inch-thick
Salt and pepper
2 tablespoons olive oil
1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

1. Trim fat from meat. Season chops lightly with salt and pepper.
2. In a bowl, stir together the olive oil and thyme, and brush over all sides of pork chops. Place chops on a rack in a shallow roasting pan.
3. Roast thick chops, uncovered, in a 350 degree F oven for 45 to 50 minutes or until juices run clear. Or roast 3/4-inch-thick chops, uncovered, in a 375 degree F oven for 5 to 30 minutes or until juices run clear. Makes 6 servings.

Old Time Beef Stew
2 pounds round steak or chuck, cut into 1 inch cubes
1 tsp. Worcestershire sauce
1 or 2 cloves of garlic (I use 2.)
1 medium or large yellow onion, peeled and sliced (I like the large.)
1 or 2 bay leaves (I use 2.)
1 T salt
1 tsp. sugar
1/2 tsp. black pepper
1/2 tsp. paprika
Dash ground allspice or cloves (I like cloves.)
6 carrots, pared and quartered (I use baby carrots, cut in half.)
4 potatoes, pared and quartered
1 pound small white onions
1 small box frozen peas without sauce
In Dutch oven, thoroughly brown meat in a little oil, turning often. Add 2 or more cups water and next 9 ingredients. Cover and simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables (except for the peas) and cook 30 – 45 minutes longer, or until vegetables are tender. Add peas about 5 minutes before serving. Serves 6 – 8. Gravy: Mix 1/4 cup flour with 1 cup cold water. Stir into hot stew shortly before serving.

Old-Time Walnut Brittle
1-1/2 cups sugar
1-1/2 cups light-colored corn syrup
1-1/2 cups water
3 tablespoons butter
3 cups coarsely chopped walnuts, cashews, or shelled raw peanuts
1-1/2 teaspoons vanilla
1-1/2 teaspoons baking soda, sifted
1. Butter a 21x18-inch piece of heavy foil and set aside.
2. In a heavy 3-quart saucepan, combine the sugar, corn syrup, water, and butter. Cook mixture over medium-high heat, stirring constantly with a wooden spoon to dissolve sugar (avoid splashing mixture onto side of the pan).
3. Boil candy mixture for 3 minutes. Reduce heat to medium. If using a candy thermometer, carefully clip to the side of the pan, making sure the bulb is immersed, but not touching the bottom of the pan.
4. Cook, stirring frequently, to 240 degree F on candy thermometer (soft-ball stage, 30 to 35 minutes). Or use this cold-water test: With a spoon, drop a small amount of hot candy mixture into very cold, but not icy, water. It should form a soft ball that immediately flattens between your fingers when removed from the water.
5. Stir in walnuts. Cook over medium heat, stirring frequently, to 295 degree F on candy thermometer (hard-crack stage, 20 to 25 minutes). For cold-water test: Using a spoon, drop a small amount of hot candy mixture into very cold, but not icy, water. It should separate into hard, brittle threads that snap easily. Watch closely so mixture doesn't burn.
6. Remove the saucepan from the heat and remove the thermometer from the pan. Immediately stir vanilla and baking soda into the hot candy, stirring constantly till the mixture is light and foamy. Quickly pour and spread candy into a rectangle on prepared foil sheet.
7. Cool brittle completely; break into pieces. To store, cover brittle tightly. Makes about 2 pounds (100 pieces).

Onion & Garlic Rice
1/2 cup each: shredded carrots, chopped green peppers
2 Tbsp. vegetable oil
1 pkg. dry onion soup mix
1/2 cup chicken broth
1/2 can cream of mushroom soup
2 cups cooked rice
1/2 roll garlic cheese
Onion rings, optional

Sauté carrots and peppers in oil for 3 minutes. Add dry soup mix, broth, cream of mushroom soup and rice. Cut cheese into cubes and stir into rice mixture. Top with onion rings if desired. Bake at 350F in casserole dish until mixture bubbles. Add more broth if mixture appears too dry.

Orange Chicken Pasta Salad

This makes one serving.
Double for two.
1/2 cup uncooked spiral pasta
1/2 cup cubed cooked chicken breast
1/4 cup mandarin oranges
1/4 cup chopped cucumber
1/4 cup halved seedless red grapes
1 green onion, sliced

3 tablespoons orange juice concentrate
1 tablespoon white vinegar
1 tablespoon olive oil
Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the Pasta, chicken, oranges, cucumber, grapes and onion.
In another bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Refrigerate until serving. Yield: 1 serving.
Nutrition Facts: 1-3/4 cups equals 529 calories, 17 g fat (3 g saturated
fat), 54 mg cholesterol, 52 mg sodium, 67 g carbohydrate, 2 g fiber, 28
g protein.

Orange Glazed Carrots
2 tablespoons butter or stick margarine
1/3 cup honey
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon imitation orange extract
Dash of dried thyme
1 1/2 pounds baby carrots

Preheat oven to 375F. Place butter in a small microwave-safe bowl; microwave at high 20 seconds or until melted. Stir in honey and the next 5 ingredients (honey through thyme). Place carrots in a 1-quart casserole, and pour honey mixture over carrots. Cover and bake at 375F for 1 hour or until tender. Yield: 5 servings.

2-1/4 cups water
1-1/2 cups uncooked long grain rice
1 can (10-3/4oz) condensed cream of celery soup, undiluted
1 can (10-3/4oz) condensed cream of onion soup, undiluted
1 can (10 oz) diced tomatoes & green chilies, un-drained
1 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 pound cooked medium shrimp, peeled and deveined

In a large bowl, combine the first five ingredients, mix well. Pour into greased baking dish. Cover and bake at 350F for 40 minutes. Stir in sausage and shrimp. Cover and bake 20-30 minutes longer or until rice is tender. - Yield 8-10 servings.

1 1/2 cups uncooked long-grain white rice
4 dashes hot sauce or Tabasco sauce
1 bay leaf
1/2 stick butter or margarine
1 can (16-17 oz) chicken broth
1 1/4 cups water
salt to taste
chopped parsley

In a 2-quart baking dish with lid, combine the rice, hot sauce and bay leaf. Heat broth, butter, and water to boiling and pour over rice. Mix with a fork, and cover dish. Bake in a preheated 350*F oven for 1 hour,
or until all liquid is absorbed and rice is tender. Fluff with fork before serving Makes 4-6 servings.

Overnight Meatball Casserole

Miracle meatball casserole? Put it together the night before without
even cooking the pasta. Yes!

1 15 ounce jar tomato pasta sauce
1 10 3/4 ounce can condensed cheddar cheese soup
1 cup water
1/2 cup celery; chopped
1 tablespoon minced garlic
1/2 cup sweet onion, chopped
6 1/2 ounce/ about 3 cups uncooked mini lasagna noodles
1 cup frozen bell pepper and onion stir-fry
1 18 ounce package frozen cooked Italian meatballs (of course, you could
make your own favorite meatballs!)
1 1/2 cups shredded mozzarella cheese
2 tablespoons chopped fresh parsley

In a ungreased 13 x 9 inch glass baking dish, combine pasta sauce, soup,
water, celery, garlic and onion, mix well. Stir in uncooked noodles,
bell pepper and onion stir-fry. Add meatballs; turn to coat with sauce.
(Noodles should be completely covered with sauce, add a little water if
needed to do so). Cover tightly with foil; refrigerate at least 8 hours
or overnight.
When ready to bake, heat oven to 350F. Bake casserole, covered, for 45
to 50 minutes.
Uncover baking dish; sprinkle with cheese and parsley. Bake, uncovered,
an additional 5 to 10 minutes or until casserole is bubbly and cheese is

Pacific Island Pork Roast
Makes 6 to 8 servings
3 to 4 lbs pork loin roast, boneless
Salt and pepper
Garlic powder
1 large onion, sliced
1/4 cup sugar
3/4 cup hot water
2 tbs soy sauce
2 tbs sherry
1/2 tsp ground ginger
3 tbs red wine vinegar
1 tbs ketchup or tomato paste
1 red bell pepper, sliced
1 green bell pepper, sliced
1 can [8 ounces] pineapple chunks, drained
2 tbs water
2 tbs cold water

Season pork roast with salt, pepper & garlic. Brown roast on all sides or place under broiler for 15 to 20 minutes to remove some fat. Place onion in bottom of slow cooker; top with roast and peppers.  Combine sugar, hot water, soy sauce, sherry, ginger, wine vinegar, and ketchup. Cover and cook on LOW for 9 to 11 hours. About 1 hour before done, add sliced peppers and pineapple chunks. To thicken gravy, blend 2 tablespoons cornstarch with 2 tablespoons cold water. Set the slow cooker on High; add cornstarch mixture. Continue to cook until thickened.

Pan Fried Pork Chops with Onions
makes 4 servings
Prep:10 min. cook: 20 Min
4 bone in pork chops
2 tsp Creole seasoning
1/4 cup all purpose flour
2 TABLEspoon oil
2 medium onions, sliced
1/2 cup water
Sprinkle pork chops evenly with Creole seasoning; dredge in flour, shaking off excess. Cook chops in hot oil in a heavy skillet over medium heat, 1 to 2 minutes each side or until brown. Remove from skillet and keep warm. Add onion and water to skillet, stirring to loosen particles from bottom of skillet, sauté 10 minutes or golden brown. Return chops to skillet, reduce heat to low, cover and simmer 5 minutes.

Paradise Delight
Makes 12 servings
1 9-inch Graham Cracker Crust
2 Pkgs Instant Vanilla Pudding
3 Cups Milk
1 tsp Coconut Extract
3 Tbs Coconut Flakes
1 tub (8 oz) Cool Whip

In a mixing bowl, combine pudding mix, milk and coconut extract; beat with electric beater until thickened.
Gently fold in thawed Cool Whip. Pour into crust and sprinkle with coconut flakes. Refrigerate until ready to serve, and refrigerate leftovers.

Peach-Pecan Cobbler
1/2 cup butter or margarine
3 cans (15 oz each) sliced peaches in light syrup, drained, 1 cup syrup reserved
1 box Betty Crocker® SuperMoist® yellow cake mix
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs
1 cup chopped pecans
1 tablespoon sugar

1. Heat oven to 350F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Place peach slices on paper towels to absorb liquid.
2. In large bowl, mix cake mix, cinnamon, nutmeg, eggs and 1 cup reserved peach syrup with spoon until well blended. Drop batter by spoonfuls over butter in pan; spread slightly without stirring. Arrange peach slices over batter.
3. Bake 25 minutes. Sprinkle evenly with pecans and sugar. Bake 10 to 15 minutes longer or until edges are deep golden brown and center springs back when touched lightly in center. Cool 30 minutes. Serve warm or cool. Yield: Serves 15.

Yesterday, someone(?) sent me an e-mail in response to yesterday's recipe with this notation…”I don’t want to fix anything…sounds 2 hard for me…” For that person I have this recipe..

Peanut Butter sandwich
Lay 2 pieces of bread on counter, (in kitchen) face up
Apply peanut butter (2 tablespoons) on each slice…smooth with spatula, not sharp knife.
Place one slice on top of each other (peanut butter sides together- not bread sides- doing this will cause your hands to get messy while trying to eat) Optional- on one slice, eliminate peanut butter, substitute jelly-use assembly method as described above.


Peanut Butter-Chocolate Crock-Pot Cake
For the Chocolate Layer:
1 cup flour
1/2 cup sugar
2 Tbsp. cocoa powder
1 1/2 tsp. baking powder
1/2 cup soy milk
2 Tbsp. melted margarine
1 tsp. vanilla
3/4 cup chocolate chips

Lightly grease a 3 1/2- to 4-quart crock pot. In a mixing bowl, combine the flour, sugar, cocoa powder, and baking powder. Add the soy milk, margarine, and vanilla. Stir until smooth. Add the chocolate chips and pour into the prepared crock pot.

For the Peanut Butter Layer:
3/4 cup sugar
1/4 cup cocoa powder
2 cups boiling water
1/2 cup peanut butter

In a mixing bowl, combine the sugar and cocoa powder. In a separate bowl, combine the boiling water and the peanut butter. Mix into the cocoa mixture. Carefully pour evenly over the batter.
Cover and cook on high for 2 to 2 1/2 hours, until a knife inserted into the center comes out clean.
Cool slightly before serving. Makes 8 servings.

4 ounces cream cheese
1/3 cup creamy peanut butter
1 8 oz. container Cool Whip
1 cup powdered sugar
1/4 cup milk

Beat the cream cheese. Add all remaining ingredients except Cool Whip. Beat until smooth. Fold in Cool whip. Put into a chocolate crust. Place in the freezer for about 2-3 hours. You don't have to freeze it, but it makes it easier to cut and serve and I like the texture better. You can drizzle chocolate syrup on it if you like it more chocolaty. You can make this low fat by using light cream cheese, low fat Cool Whip, and non-fat milk. By using those ingredients, you reduce the fat in half.


Pear Salad with Bleu Cheese Dressing
4 cups baby lettuce, washed
1 (18-ounce) can juice-packed pear halves, drained and cut into large dice
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
1/4 cup low fat sour cream
1/4 cup non-fat plain yogurt
3/4 cup crumbled bleu cheese
3 tablespoons walnuts
4 T bacon bits

Divide lettuce between 4 plates and top with pears.

In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in bleu cheese. Drizzle dressing over salad. Garnish each plate with walnuts and bacon bits and serve.

Peach and Coconut Upside-Down Cake
1 large can or jar (24 to 29 ounces) peach slices in light or regular
8 tablespoons butter (4 ounces)
3/4 cup brown sugar
2 tablespoons reserved syrup from peaches
1 to 1 1/2 cups sweetened flaked coconut
1/2 cup (4 ounce) butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour (stir lightly before measuring)
2 teaspoons baking powder
Scant 1/2 teaspoon salt
1/8 teaspoon baking soda
1 cup milk

Drain peaches, reserving 2 tablespoons of the syrup. Melt the 8 tablespoons butter in a 9-inch square baking pan. Stir in brown sugar, reserved syrup, and coconut. Spread to evenly cover bottom. Arrange peach slices, cut side up, over coconut mixture. In mixing bowl, beat 1/2 cup softened butter until light. Beat in granulated sugar until fluffy. Add eggs; blend well. Blend in vanilla extract. Into another bowl, measure flour, baking powder, baking soda and salt.
Gradually beat dry ingredients into the first mixture, alternating with milk. Beat on medium speed for 2 minutes. Spoon batter evenly over peaches then spread to cover. Bake at 350 degrees F for 40 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out with no cake batter clinging. Cool in pan for 5 to 8 minutes before inverting onto serving plate. To invert onto saving plate; gently run a knife along sides so no cake will cling to sides of pan, then cover the cake pan with the serving plate. Using pot holders and both hands, carefully turn the whole thing over so the cake will easily drop onto the plate in one piece. It might still be a little messy and gooey, so you could keep a cookie sheet on your work area until the cake is safely on the platter. Slice and serve warm, with whipped topping or ice cream if desired. Serves 6 to 8.

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 small onion, chopped
2 medium celery stalks, chopped
2 tablespoons all purpose flour
4 cups of chicken stock
Heat the butter and oil in a heavy pot over medium-low heat until the butter is melted. Add the onion and celery and cook, stirring until they are tender. Stri in the flour. Reduce the heat and cook, stirring, for 5 minutes. Add the broth and simmer until the soup begins to thicken, about 5 minutes. Stir often.

Stir in:
1 cup of smooth peanut butter
1/4 cup heavy cream
1 1/2 teaspoon salt
1 teaspoon ground red pepper
1 teaspoon red pepper sauce
Heat through but do not boil. Stir in 2 teaspoons of fresh lemon juice.

Ladle into warmed bowls and garnish with:
chopped dry-roasted peanuts
chopped scallion greens

Round steak...cut in 1/2 inch by 2 inch strips:
Salt and pepper to taste:
1 onion.. chopped:
1 can whole tomatoes...drain juice and reserve: cut tomatoes in chunks save for later:
1 package dry brown gravy.. mix as on the package:
1TBS Worcestershire sauce:
Green pepper... sliced
Flour the steak strips, brown in the oil.. add onion...salt & pepper.. add reserved tomato juice...add brown gravy. Simmer for 1 /1/2 to 2 hours; Add Worcestershire sauce, tomatoes, green pepper.

Pesto Penne with Deli-Roasted Chicken
8 ounces dried penne, mostaccioli or bow tie pasta (4 cups)
2 cups broccoli flowerets
1 7-ounce container purchased basil pesto (about 3/4 cup)
2-1/2 cups bite-size slices of deli-roasted chicken, purchased refrigerated cooked chicken strips, or bite-size slices of leftover cooked chicken (about 12 ounces)
1 7-ounce jar roasted red sweet peppers, drained and cut into strips
1/4 cup finely shredded Parmesan cheese

Finely shredded Parmesan cheese (optional)
1/2 teaspoon coarsely ground black pepper

1. Cook pasta according to package directions, adding broccoli the last
2 minutes of cooking. Drain, reserving 1/2 cup of the pasta water.
Return drained pasta and broccoli to saucepan.
2. In a small bowl, combine pesto and the reserved pasta water. Add chicken, roasted red peppers and pesto mixture to pasta in saucepan.
Toss gently to coat. Heat through over medium heat. Add 1/4 cup cheese to pasta mixture and toss to combine. Divide the pasta among 4 warm pasta bowls. Sprinkle with additional Parmesan cheese, if you like. Top with coarsely ground black pepper. Serve immediately. Makes 4 servings.



1 teaspoon olive oil
1 medium onion, finely chopped
2 clove(s) garlic, crushed with garlic press
1 pound(s) extra-lean ground beef (96% fat free)
1 can(s) (15 to 19 ounces) black beans, rinsed and drained
1 can(s) (15 ounces) , crushed tomatoes with tomato puree
1/4 cup(s) dark seedless raisins
3 tablespoon(s) (coarsely chopped) pimiento-stuffed olives (salad
3 tablespoon(s) tomato paste
1 tablespoon(s) red wine vinegar
1 teaspoon(s) ground cumin
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper

In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 6 to 8 minutes or until tender and golden, stirring occasionally. Add garlic and cook 1 minute, stirring. Stir in ground beef, breaking up meat with side of spoon; cook 5 minutes or until meat is no longer pink.
Stir in beans, tomatoes with their puree, raisins, olives, tomato paste, vinegar, cumin, salt, and pepper; heat to boiling over medium-high heat.
Reduce heat to medium-low and simmer 8 to 10 minutes or until slightly thickened. Serves 6.

Calories 220
Total Fat 6g
Saturated Fat 2g
Cholesterol 35mg
Sodium 655mg
Total Carbohydrate 24g
Dietary Fiber 7g
Sugars --
Protein 22g


Pineapple-Lemon Chicken

2 whole medium chicken breasts (about 2 lb. total)
1 20-oz. can crushed pineapple (juice pack)
1 small lemon, very thinly sliced
1/3 cup ketchup
1/3 cup honey
1 Tbsp. Worcestershire sauce
2 cloves garlic, minced
1 tsp. salt
1/4 tsp. dried rosemary, crushed
1 tsp. cornstarch
2 cups hot cooked rice
1. Cut chicken breasts in half. Place chicken in a plastic bag set in a large bowl. For marinade, drain pineapple, reserving 1/4 cup juice. In a bowl combine pineapple, reserved juice, lemon slices, ketchup, honey, Worcestershire sauce, garlic, salt, and rosemary. Pour marinade over chicken; seal bag. Marinate in the refrigerator for at least 2 hours or up to 24 hours, turning bag occasionally.
2. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Drain chicken, reserving marinade. Place chicken, bone side down, on the grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest portion of one piece registers 170 degrees F and no pink remains, turning and brushing with about 1/4 cup of the reserved marinade halfway through grilling.
3. For sauce, in a medium saucepan combine remaining reserved marinade and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. To serve, spoon sauce over chicken and rice. Makes 4 servings.


Polish Noodles And Cabbage
Makes 4 servings
1/4 Cup Butter
1/2 Cup Onion, chopped
4 Cups Cabbage, sliced thin
1 tsp Caraway Seeds
8 Oz Egg Noodles
1/2 Cup Sour Cream
1/8 tsp Coarse Ground Black Pepper, or to taste
1/2 tsp Salt, to taste

Melt the butter in a large skillet. Add the onion and sauté until transparent. Add the cabbage and sauté 5 additional minutes or until tender but still crisp (if you cook it too long cabbage will become mushy). Stir in the caraway seeds, salt and pepper. Meanwhile, cook the noodles in salted water as directed on package. Do not overcook. Drain well. Stir the noodles into the cabbage and add the sour cream. Cook 5 minutes longer, stirring frequently.

Polish Stir Fry
1 lb kielbasa, sliced thin
1 med head of cabbage coarsely chopped
1 medium onion, sliced
1 medium green pepper, cut into strips
1/2 tsp red pepper flakes ( more or less to taste)
1 tsp salt
1 tsp black pepper
2 tablespoons brown sugar
2 tablespoons vegetable oil

Sauté Kielbasa in large skillet, over med high heat, until brown, remove and set aside. Leave any fat from the meat in the pan and add the vegetable oil. Place cabbage, onions and peppers in the pan and stir fry until vegetables are tender and beginning to caramelize. Return meat to pan, and mix. Add salt, pepper and crushed red pepper and toss to mix. Add brown sugar and put a lid on the pan for 1 minute. The brown sugar will melt and mix with the red pepper for a sweet and spicy glaze. Serve with some crusty rolls to soak up any leftover juices.

Not sure this is real…but if you try it…let me know…PP (This comes from Australia….maybe they do things differently down there…who knows?)

Popcorn Chicken ( You do have to know when it is cooked properly)
1 cup melted butter
1 large chicken
1 cup stuffing or seasoning as I think you call it....
1 cup unpopped pop corn
salt and pepper
Preheat oven to 220C

Rub chicken outside and a bit inside with butter. Season to taste with
salt and pepper over the bird. Put the cup of stuffing in the chicken cavity and follow with the
popcorn and any remaining butter. Bake (important) with the birds neck to the back of the oven. You will
hear the popping sounds. When the chickens 'arse' blows the oven door off and it flies across the
room it is cooked.

Poppy Seed Chicken Strips
4 boneless, skinless chicken breasts
1/2 c. margarine or butter
1 tube of round butter crackers (Ritz)
2 T. poppy seeds

Preheat oven to 375 degrees. Melt butter in 9x13 baking dish. Slice across raw chicken breasts to make 4 or 5 strips from each breast and set aside. In a large plastic bag, crush the crackers and add poppy seeds to bag. Roll each chicken strip in the cracker mixture to coat well and lay side by side in buttery casserole. Repeat with all strips and then shake excess crumbs and seeds over the top of the strips. Bake for 20 minutes. Carefully turn the strips over and bake for another 10 minutes. Turn the oven up to 450 degrees they need to brown a little more.

Pork Chop Casserole
4 boneless pork chops
1/4 tsp Italian seasoning
1/4 tsp pepper
2 large potatoes, peeled and sliced 1/4 inch thick
1 medium onion, chopped
3 TBL margarine
1 TBL chopped green pepper

Sprinkle chops with Italian seasoning and pepper. Arrange in the center of a 13-in. X 9 in baking dish that has been coated with cooking spray. Place one layer of potatoes around chops, sprinkle with half of onion.
Dot with 1 TBL margarine. Repeat layers. Sprinkle with green pepper. Cover and bake 325 for 45 minutes. Uncover and bake 20-25 minutes longer.

Pork Chops with Pear-Maple Sauce
4 boneless pork loin chops, cut 3/4 inch thick (about 1 pound)
1/2 teaspoon kosher salt, sea salt or salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1/4 cup butter or margarine
3 tablespoons pure maple syrup or maple-flavored syrup
3 tablespoons peach, apricot or plum preserves or jam
1/2 teaspoon dried basil or 1 1/2 teaspoons snipped fresh basil
3 medium pears, cored and thinly sliced

Hot cooked couscous
1. Trim fat from pork. Sprinkle chops with salt and pepper. In a 10-inch skillet, heat oil over medium-high heat. Cook chops 8 to 12 minutes or till chops are done (160 degree F.) and juices run clear, turning once. Remove chops from skillet; cover to keep warm and set aside.
2. For sauce: In same skillet, melt butter over medium heat. Stir in maple syrup, peach preserves and basil. Add pears. Cook, covered, about
3 minutes or just till the pears are tender and heated through, occasionally spooning sauce over pears. Place couscous in a mound in the center of 4 dinner plates. Top with a chop and spoon sauce over pork.
Makes 4 servings.

Nutrition facts per serving:
calories: 461
total fat: 23g
cholesterol: 95mg
sodium: 417mg
carbohydrate: 39g
fiber: 3g
protein: 25g

Pork and Peanut Burgers
1/2 cup finely chopped onion

1/4 cup finely chopped dry roasted peanuts
1 Tbsp. snipped fresh cilantro
1 Tbsp. grated fresh ginger
3 cloves garlic, minced
1/4 to 1/2 tsp. crushed red pepper
1 lb. lean ground pork
1 Tbsp. sesame oil
1/3 cup Asian sweet chili sauce or bottled chili sauce
1 Tbsp. creamy peanut butter
1 clove garlic, minced
4 French rolls or hamburger buns
1 cup shredded bok choy
Chopped peanuts

1. In a medium bowl combine onion, peanuts, cilantro, ginger, 3 cloves garlic, red pepper, and 1 teaspoon salt. Add pork; mix well. Shape into four 1/2inchthick patties to fit rolls. Brush patties with sesame oil; cover and set aside. For sauce, in a small bowl stir together chili sauce, peanut butter, and 1 clove garlic; set aside.
2. For charcoal grill place patties on rack of uncovered grill directly over medium coals. Grill for 10 to 13 minutes or until an instant-read thermometer inserted in patties registers 160 degrees F, turning once halfway through grilling. For gas grill preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.
3. Toast rolls. For each serving, place bok choy on roll bottom. Top with a patty, sauce, additional chopped peanuts, and the bun top. Makes
4 servings.

Pork with Tropical Sauce
4 boneless pork top loin chops, cut 1 inch thick
Salt and ground black pepper
2 teaspoons olive oil
2 teaspoons curry powder

1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 cup snipped assorted dried tropical fruit (such as mango, papaya, and pineapple) or tropical blend mixed dried fruit bits
1/2 cup orange juice
1 tablespoon cider vinegar
2 tablespoons pineapple preserves

1. Preheat broiler (if broiler has settings, use High). Sprinkle chops with salt and pepper. Brush chops with oil. In a bowl stir together curry, ginger, and cinnamon. Remove and set aside 1 teaspoon of the spice mixture. Rub remaining mixture over both sides of chops.
2. Place chops on an unheated rack of a broiler pan. Broil 4 inches from heat for 9 to 11 minutes, turning once, or until an instant-read thermometer inserted in pork chops registers 160 degrees F.
3. Meanwhile, for sauce, in a small saucepan stir together fruit, orange juice, vinegar, and reserved spice mixture. Bring to boiling. Stir in preserves. Remove from heat and let stand, covered, for 5 minutes. Serve sauce over pork. Makes 4 servings

Portobello Mushroom Stroganoff
Yields: 4 servings
3 tablespoons butter
1 large onion, chopped
3/4 pound portobello mushrooms, sliced
1 1/2 cups vegetable broth 1 1/2 cups sour cream
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces dried egg noodles

1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
3. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

Potato and Squash Salad

1 1-1/4- to 1-1/2-lb. butternut squash, peeled, halved, seeded, and cubed (about 4 cups)
2 cups peeled, cubed sweet and/or white potatoes (2 medium)
1/2 cup chopped red sweet pepper
1/2 cup thin wedges yellow onion
2 cloves garlic, minced
1/4 cup olive oil
1 Tbsp. packed brown sugar
1 tsp. snipped fresh thyme
1 tsp. snipped fresh basil
1/4 tsp. crushed red pepper
1/4 tsp. ground black pepper
5 cups spinach leaves
Snipped fresh thyme (optional)

1. In skillet combine squash and potatoes. Add 1 cup water. Bring to boiling, reduce heat. Simmer, covered, 8 to 10 minutes or until vegetables are tender. Drain. Set aside. In same skillet cook sweet pepper, onion, and garlic in hot olive oil over medium heat until onion is tender, stirring occasionally. Stir in brown sugar. Remove from heat.
Stir in thyme, basil, 1/2 tsp. salt, and peppers.
2. Combine sweet pepper and potato mixtures in skillet. Place spinach in bowl. Top with potato mixture Sprinkle thyme. (Or, let potato mixture stand at room temperature, covered, up to 2 hours before serving over spinach.) Makes 8 to 10 (1-cup) servings

Potato Lasagna
1 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 1/2 cups chopped tomato (about 1 1/2 pounds)
3 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon garlic salt
1/8 teaspoon black pepper
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon ground red pepper
1/8 teaspoon black pepper
1 1/2 cups thinly sliced peeled baking potato (about 1 large)
1 1/2 cups thinly sliced peeled Yukon gold potato (about 2 large)
1 1/2 cups thinly sliced peeled sweet potato (about 1 large)
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese Cooking spray

Preheat oven to 350F. To prepare sauce, heat oil in a large saucepan over medium heat. Add onion and bell pepper; sauté for 8 minutes or until tender, stirring frequently. Add the tomato and next 6 ingredients (tomato through broth). Bring to a boil, reduce heat, and simmer for 45 minutes, stirring occasionally.
To prepare potatoes, combine 1/2 teaspoon salt, 1/2 teaspoon basil, red pepper, and 1/8 teaspoon black pepper in a large bowl. Add the potatoes; toss well, and set aside. Combine cheeses. Spoon 1 1/2 cups potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1 cup sauce and 2/3 cup cheese mixture. Repeat layers, reserving
2/3 cup cheese mixture. Cover and bake at 350F for 1 hour. Uncover and sprinkle with 2/3 cup cheese mixture; bake an additional 10 minutes or until bubbly. Yield: 6 servings

Potluck Potato Casserole
1 1/2 cups fat-free sour cream
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-ounce) package frozen hash browns, thawed
1 (10.75-ounce) can reduced-fat cream of chicken soup Cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped fresh parsley

Preheat oven to 350F. Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray.
Sprinkle cornflakes over potato mixture. Bake at 350F for 1 hour or until bubbly. Sprinkle with fresh parsley. Yield: 10 servings

Pot Roast
1 two or three pound chuck roast
4 small potatoes, quartered
2 carrots, sliced
1 onion chopped
1 tsp dried rosemary
1/2 tsp dried thyme
1 can beef broth

Place vegetables in the bottom of a crock pot and sprinkle with spices.  Place roast on top of vegetables and sprinkle with salt and pepper. Pour beef broth over all ingredients and cook on low for about 8 hours.

Praline Pineapple Cake
2 eggs beaten
2 cups flour
1 3/4 cups of sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups crushed pineapple and juice (large can)
1 teaspoon vanilla

Mix in order, stir until smooth
Pour into greased 9X13 inch pan

1 cup coconut
1 cup brown sugar
Sprinkle on top of cake
Bake 30 to 40 minutes @ 350*, let cool in the pan

Frosting : Melt 1 stick of butter, add 3/4 cup of sugar, 1/4 cup evaporated milk, Boil 2 minutes. Add 1 cup pecans, spread onto cake. Serves 20 to 25

Puffy Skillet Corn Fritters
1 tablespoon butter
2 cups fresh corn kernels
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 beaten eggs
2 tablespoons milk
2 dashes bottled hot pepper sauce
2 to 3 tablespoons cooking oil

1. In a medium saucepan, melt butter. Add corn, green pepper, and onion. Cook, covered, for 8 minutes, stirring occasionally. Cool slightly.
2. In a mixing bowl combine flour, baking powder, salt, and pepper. Add eggs, milk, and hot pepper sauce. Mix well. Stir in slightly cooled vegetable mixture.
3. In a large skillet, heat cooking oil over medium heat. Drop corn mixture by heaping tablespoonfuls, 4 or 4 at a time, into hot oil.
Flatten slightly with the back of a spoon. Cook about 4 minutes or until brown, turning once. (If fritters brown too quickly, reduce heat.) Drain on paper towels. Serve warm with meat or poultry. Makes twelve 3-1/2-inch fritters (6 servings).

Nutrition facts per serving:
calories: 151
total fat: 9g
saturated fat: 3g
cholesterol: 77mg
sodium: 280mg
carbohydrate: 15g
fiber: 2g
protein: 5g
vitamin C: 16%
calcium: 4%
iron: 4%



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