Peary Perry's Favorite Recipes

Peary Perry’s Favorite Recipes

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Alaska Salmon Bake with Pecan Crunch Coating

Submitted by: Chris

Rated: 4 out of 5 by 546 members

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Yields: 6 servings

"Baked salmon makes an excellent Christmas main course!"

INGREDIENTS:

3 tablespoons Dijon mustard

3 tablespoons butter, melted

5 teaspoons honey

1/2 cup fresh bread crumbs

1/2 cup finely chopped pecans

3 teaspoons chopped fresh

parsley

6 (4 ounce) fillets salmon

salt and pepper to taste

6 lemon wedges

DIRECTIONS:

1.Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix
together the mustard, butter, and honey. In another bowl, mix together the
bread crumbs, pecans, and parsley.

2.Season each salmon fillet with salt and pepper. Place on a lightly greased
baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet
with bread crumb mixture.

3.Bake for 10 minutes per inch of thickness, measured at thickest part, or
until salmon just flakes when tested with a fork. Serve garnished with lemon
wedges.

All-American Potato Salad

INGREDIENTS:

3 pounds all-purpose potatoes (9 medium), peeled and cut into 1-inch chunks

1/4 cup cider vinegar

2 tablespoons olive oil

1 tablespoon spicy brown mustard

1/2 teaspoon ground black pepper

1 1/2 teaspoons salt

3/4 cup mayonnaise

1/2 cup whole milk

2 medium celery stalks, chopped

1/2 small red onion, chopped

Chopped fresh parsley leaves and sliced radishes for garnish

DIRECTIONS:

1. In 4-quart saucepan, place potatoes and enough water to cover; heat to
boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes
or until potatoes are fork-tender.

2. Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard,
pepper, and 1 teaspoon salt.

3. Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir
with rubber spatula to combine. Let stand until cool.

4. In small bowl, with wire whisk, mix mayonnaise, milk, and remaining 1/2
teaspoon salt until smooth. Add mayonnaise mixture, celery, and red onion to
potatoes. Gently stir with rubber spatula to combine. Cover and refrigerate
4 hours or overnight. Garnish with parsley and radishes to serve. 16
servings.

Apple-Cherry Shortcake

Ingredients

2 cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

1-1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/2 cup butter

1 beaten egg

2/3 cup milk

Apple-Cherry Filling (see recipe below)

3/4 to 1 cup whipping cream, whipped

Directions

1. For the shortcake: In a bowl, combine flour, sugar, baking powder,

pumpkin pie spice, and salt. Cut in butter to resemble coarse crumbs.

Mix egg and milk; stir to just moisten.

2. Spread batter into a greased 8×1-1/2-inch round baking pan. Bake in a

450 degree F oven 18 to 20 minutes or until a wooden toothpick inserted

near center comes out clean. Cool in pan for 10 minutes. Remove from

pan. Split into 2 layers.

3. Prepare filling. Spoon half of the warm filling and some whipped

cream over first layer. Top with the second layer, the remaining filling

and cream. Serve immediately. Makes 8 servings.

Apple-Cherry Filling: In a saucepan, combine one 21-ounce can apple pie

filling and 1 cup frozen tart red cherries. Cook and stir the mixture

till heated through. Remove from heat. Stir in 1 teaspoon vanilla.

Apple Cider Barbecue Sauce

Ingredients

1 cup catsup

1/4 cup apple cider or juice

1/4 cup apple-cider vinegar

1/4 cup soy sauce

3/4 teaspoon garlic powder

3/4 teaspoon ground white pepper

1/3 cup grated, peeled apple

1/4 cup grated onion

2 teaspoons grated green pepper

Directions

In a large saucepan, combine catsup, apple cider or juice, apple-cider vinegar, soy sauce, garlic powder, and ground white pepper. Bring to boiling. Stir in grated, peeled apple, grated onion, and grated green pepper. Reduce heat; simmer, uncovered, 10 to 15 minutes or until it’s thick, stirring often. Makes 1-3/4 cups.

Apple Fudge Brownies

1/2 c. butter or margarine

2 squares (1 oz. ea.) unsweetened

chocolate

1 c. brown sugar

1/2 c. applesauce

2 eggs

1 tsp. vanilla extract

1 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1 c. chopped apple (1 small) or chopped walnuts

Set power select at HIGH. In large glass bowl, heat butter and chocolate

1 to 2 minutes or until melted. Stir in sugar, applesauce, eggs and vanilla. Gradually add flour, baking powder and soda; stir in apple.

Pour into greased 8 inch round baking. Set power select at MEDIUM. Heat 10 to 12 minutes. Let STAND, covered, 5 minutes; cool uncovered, 10 minutes. Store, covered until ready serve. Approx. yield: 16 brownies.

APPLE PIE

2 cans of Comstock Pie-Sliced apples, well drained

1/2 cup light brown sugar, firmly packed

1 cup granulated sugar

1/4 cup all purpose flour

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

4 teaspoons lemon juice

1/4 cup butter

In a large size mixing bowl, thoroughly combine all ingredients, except the butter. Turn apples into pastry lined 9 inch pie pan. Dot with butter and cover with the top crust. Make slits for steam to escape. Seal and flute. Bake in a 425F pre-heated oven for 40 – 45 minutes, or until the crust is golden brown.

Notes:

1. I leave out the butter.

2. Any brand of canned apples is fine. Just don’t buy apple pie filling.

3. If using a pie bird, place it on top of the bottom crust before pouring in the apples. Cut a tiny slit in the top crust to go over his head. I still make slits.

4. About 1 teaspoon of white sugar sprinkled on the crust before baking looks pretty.

Apple Pie Bread Pudding

Ingredients

Nonstick cooking spray

3 eggs, beaten

2 cups milk, half-and-half, or light cream

1/2 cup sugar

1 21-ounce can chunky apple pie filling (more fruit)

6-1/2 cups cinnamon-raisin bread cut into 1/2-inch cubes, dried* (4-1/2 cups dry)

Whipped cream or vanilla ice cream (optional)

Directions

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray; set aside.

2. In a large bowl whisk together the eggs, milk, and sugar. Gently stir in pie filling and bread cubes. Pour mixture into the prepared cooker.

3. Cover and cook on low-heat setting for 3 hours until a knife inserted near center comes out clean (mixture will be puffed). Remove liner from cooker, if possible, or turn

off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving (pudding will fall as it cools).

4. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream. Makes 6 servings.

Apple-Raisin Baked Beans

Ingredients

2 16-ounce cans vegetarian baked beans

1 Granny Smith or other cooking apple, peeled, cored, and chopped

1/4 to 1/2 cup raisins

1 tablespoon minced dried onion (optional)

Directions

In a medium saucepan, combine all the ingredients. Bring to boiling.

Reduce heat and simmer, uncovered, for 5 to 10 minutes or until desired consistency. Makes 6 to 8 side dish servings.

Army SOS

(Creamed Ground Beef)

1 Lb Lean Ground Beef

1/4 Cup All-purpose Flour

1 Cube Beef Bouillon

3/4 tsp Salt

Pinch Black Pepper

2 1/4 Cups Milk

1/4 tsp Worcestershire Sauce

Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper, sauté for 5 minutes or until flour is smooth.

Slowly stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly.

Cook until thickened, about 5 to 10 minutes. Best served hot.

Traditionally served over toast, this is also great over mashed potatoes, rice or even pasta. Another variation is to add 1 cup peas before serving.

Asian Noodle Salad – (Serves 6)

Dressing Ingredients:

6 Tbsp. Rice Vinegar

3 Tbsp. Asian Sesame Oil

3 Tbsp. low-sodium Soy Sauce

2 Tbsp. Honey

4 tsp. minced Gingerroot

1 tsp minced Garlic

4 Tbsp. toasted Sesame Seeds

3 Tbsp. chopped Cilantro

Salad Ingredients:

1 lb. Chinese Egg Noodles or Angel Hair Pasta, broken in half

1 medium Red Bell Pepper, cored and cut into strips

1 C. grated Carrot

1 C. peeled, seeded, and sliced Cucumber

3/4 C. chopped Green Onions

Directions:

1. In a small bowl, whisk together dressing ingredients. Set aside.

2. Cook noodles according to package directions. Chill under cold water, and
drain thoroughly.

3. In a large serving bowl, combine the salad ingredients.

4. Whisk dressing again before adding to salad. Mix thoroughly.

Asparagus-Squash Salad

Ingredients

8 ounces asparagus, cut into 1-inch pieces

8 ounces yellow summer squash, cut in half lengthwise and sliced

8 cups packaged baby salad greens (about 10 ounces) or torn mixed salad greens

1/4 cup roasted shelled sunflower seeds

1 recipe Mustard-Herb Dressing (see recipe below)

Directions

1. In a saucepan, cook asparagus, covered, in a small amount of boiling salted water about 4 minutes or until crisp-tender. (Or steam asparagus about 4 minutes.) Immediately drain and plunge into ice water. Drain.

2. In a saucepan, cook squash, covered, in a small amount of boiling salted water about 3 minutes or until crisp-tender. (Or steam squash about 3 minutes.) Immediately drain and plunge into ice water. Drain.

3. In a salad bowl, combine the baby salad greens or other greens, asparagus, and yellow squash. Sprinkle with sunflower seeds. Toss with Mustard-Herb Dressing to coat. Makes 8 servings.

Mustard-Herb Dressing: In a blender container, combine 3 tablespoons white wine vinegar, 1 tablespoon fresh tarragon or thyme leaves or 1 teaspoon dried tarragon or thyme, 1 tablespoon Dijon-style mustard, 1 teaspoon sugar, and a dash of freshly ground pepper. With blender running, add 1/3 cup salad oil in a thin, steady stream. Continue blending until mixture is thick. Cover and store in the refrigerator.

Makes 2/3 cup dressing.

Bacon Asparagus Quiche

8 to 10 slices bacon, diced

1 bunch green onions, chopped (or 1/2 c. chopped onion)

1 lb. asparagus

1 to 11/2 c. shredded cheese, Swiss, cheddar, havarti

1 T. flour

salt and pepper to taste (I like white pepper in this)

1 (9 in.) pie crust

3 eggs

1/2 c. half & half

Cook bacon till crisp. Drain on paper towels reserving 1 T. drippings. Sauté
onion in reserved drippings until soft. Remove with slotted spoon. Cut
asparagus into 1 inch pieces ( you can save out a few longer ones to put on
top spoke- fashion if you want to). Cook all asparagus in small amount of
water until tender-crisp. Drain. In large bowl toss first 6 ingredients,
pour into pie crust. Beat eggs and half & half together in a bowl, pour over
asparagus mixture in crust Arrange longer spears on top if you want. Bake at
400 degrees for 30 to 35 minutes or until a knife inserted in center comes
out clean .and crust is nice and brown. Let it rest 10 or 15 minutes before
cutting.

Bacon Meatloaf

Makes 8 servings

1/2 Cup Chili Sauce

2 Eggs, lightly beaten

1 Tbs Worcestershire Sauce

1 Med Onion, finely chopped

1 Cup Shredded Cheddar Cheese

2/3 Cup Bread Crumbs

1/2 tsp Salt

1/4 tsp Pepper

2 Lbs Lean Ground Beef

2 Bacon Strips, halved

In mixing bowl, combine all ingredients except bacon. Mix well and shape into a loaf and transfer to a 9 x 13-inch baking pan. Top with bacon strips. Bake, uncovered, at 250 degrees for 70 – 80 minutes, or until meat is no longer pink. Drain and let stand 5 to 0 minutes before cutting.

Baked Beans

1 can pork&beans

1/2 cup ketchup

1/2 cup diced onion

1/4 cup brown sugar

1 TBL prepared mustard

4 slices bacon, partly cooked

In casserole dish, stir together first 5 ingredients. Top with bacon.

Bake 350 1 hour.

BAKED LIMA BEANS

Ingredients:

5 cans lima beans

2 cans tomato soup

1/2 cup maple syrup

1 teaspoon dry mustard

1/2 cup firmly packed brown sugar

1 medium white onion sliced thin

Instructions:

Mix soup, brown sugar, mustard and syrup well then set aside.

Drain beans in strainer then place a layer of beans, bacon and onion

slices in large baking dish.

Repeat layers ending with bacon.

Pour in soup mixture and gently spoon along sides of dish to let liquid

flow to the bottom.

Bake covered at 350F for 3 hours.

Baked Maryland Lump Crab Cakes

1/4 cup bread crumbs

1 teaspoon baking powder

1 teaspoon dried parsley

1 teaspoon mustard powder

1/8 teaspoon black pepper

2 teaspoons seafood seasoning, such as Old Bay™

1 tablespoon mayonnaise

2 tablespoons butter, melted

1 teaspoon Worcestershire sauce

3/4 cup cholesterol-free egg product

1 pound lump crab meat

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and
seafood seasoning; set aside. Stir together mayonnaise, butter,
Worcestershire, and egg product until smooth. Fold in crab meat, then fold
in bread crumb mixture until well blended. Shape mixture into 12 crab cakes,
about 3/4 inch thick, and place onto prepared baking sheet. Bake in
preheated oven for 15 minutes, then turn the crab cakes over, and bake an
additional 10 to 15 minutes, until nicely browned.

Baked Macaroni and Cheese

1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4
cups, uncooked)

1/4 cup (4 tablespoons) butter

1/4 cup all-purpose flour

2 cups milk

1 tablespoon whole-grain Dijon mustard

1/4 to 1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon hot sauce

1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)

2 tablespoons grated Parmigiano-Reggiano (optional)

Toppings (optional):

1/2 cup fresh breadcrumbs

2 tablespoons butter, melted

Preheat oven to 350F.

Cook macaroni according to package directions. Drain and set aside. Melt
butter in a large heavy saucepan over low heat; add flour, stirring until
smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium;
gradually whisk in milk, and cook over medium heat, stirring or whisking
constantly until thickened, about 10 minutes. Stir in pasta, mustard, and
next 4 ingredients, stirring just until cheese begins to melt. Pour pasta
mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with
Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs,
and drizzle evenly with melted butter. Bake, uncovered, at 350F for 25
minutes or until bubbly and golden. Let stand 5 minutes before serving.
Yield: Makes 4 to 6 servings.

Basic Beef Stew

2 Lbs Beef Stew Meat, cut into 1-inch cubes

1/4 Cup All-purpose Flour

1/2 tsp Salt

1/2 tsp Black Pepper

4 Carrots, peeled and sliced

3 Potatoes, peeled and diced

1 Med Onion, chopped

1 Can (14 oz) Beef Broth

1 tsp Steak Sauce

1 Clove Garlic, minced

1 Bay Leaf

1 tsp Paprika

Combine flour, salt and pepper; dredge stew meat in mixture. Transfer to
crock-pot. To left-over flour mixture add carrots, potatoes, onion, broth,
steak sauce, garlic, bay leaf and paprika; mix well. Pour over stew meat.

Cover and cook on Low for 10 – 12 hours or on High for 4 – 6 hours.

Remove bay leaf and stir thoroughly before serving.

BBQ Meatloaf

1 pound ground round

1/2 cup barbecue sauce, divided

1/4 cup frozen chopped onion, pressed dry

1/4 cup Italian-Seasoned dry breadcrumbs

2 large egg whites

1/4 teaspoon pepper

1. Preheat oven to 375°F

2. Combine meat, 1/4 cup barbecue sauce, onion, breadcrumbs, egg whites, and
pepper in a large bowl; stir well.

3. Shape mixture into a 7×5" loaf on a rack in a roasting pan. Spread
remaining 1/4 cup barbecue sauce over loaf. Bake at 375°F for 25 minutes or
to desired degree of doneness. Yield: 4 servings.

Bean and Bacon Soup

Ingredients

4 strips bacon

1 large carrot, chopped (about ¾ cup)

2 stalks celery, chopped (about 1 cup)

1 medium onion, chopped (about 1 cup)

4 cloves garlic, chopped

2 15 ½-ounce cans great Northern beans, drained

2 tablespoons chopped fresh parsley

1 1/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper Preparation

In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and
drain on paper towels. Let cool, chop, and set aside. Over medium heat, add
the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
Add the celery, onion, and garlic, stirring well and cooking for 3 minutes
more. Add the beans and 2 cups water. Bring to a boil, cover, and reduce
heat to low. Let simmer for 10 minutes. Uncover and, with a potato masher or
large slotted spoon, partially mash the bean mixture until it thickens
slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot. Serves 6.

Beef Nacho Casserole

1 lb Ground beef

1 tb Chili powder

12 oz Chunky salsa (1 jar)

2 c Tortilla chips (crushed)

1 c Sweet corn

2 c Colby/Monterey Jack cheese

3/4 c Miracle Whip

Heat oven to 350F. Brown meat; drain. Stir in salsa, Corn, Miracle Whip and chili powder.

Layer 1/2 meat mixture, chips and cheese in 2-quart casserole dish. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired.

Beef Patties with Gravy for two

1 egg, beaten

1/2 cup soft bread crumbs

1/2 lb ground beef

1 can golden mushroom soup, undiluted

2/3 cup water

1/4 cup chopped onion

In a bowl, combine beaten egg, bread crumbs and onion. Crumble beef over
mixture and mix well. Shape

into 2 patties. In medium hot skillet, cook patties until browned. In a bowl
combine soup and water,

pour over patties. Bring to boil, reduce heat and cover. Simmer until meat
is no longer pink.

Very good over mashed potatoes.

BEEF & RICE CASSEROLE

1/2 pound Ground Beef

1 cup Chopped onion

1 package Chopped Broccoli 10 oz.

1 can Broc/Cheese Soup

1/2 cup Milk

1 teaspoon Garlic fresh

3/4 teaspoon Rice

1 1/2 cups Water

Pre-heat oven to 350 degrees. Prepare the rice with the water in
standard manner. (I do not use salt or margarine in the preparation of
the rice.) While the rice is cooking chop the onions and garlic. Sauté

slowly until onions are just tender. Add the ground beef and brown. Cook
onions and ground beef about 7 minutes. Drain off the fat. Return to
medium heat.
Separately mix the broccoli cheese soup and milk. Stir until creamy in
texture. At this point test for taste. I usually add table grind black
pepper and salt (less that 1/2 teaspoon). When the ground beef is ready,
add the rice and broccoli, and soup mixture, tossing carefully. Put the
mixture in to a 9 x 9, or 9 x 13 casserole dish. Sometimes I top this
with seasoned bread crumbs and Parmesan cheese. Bake about 35 minutes

Beer-Barrel Lima Beans

Ingredients

12 ounces shelled baby lima beans or frozen baby lima beans

1 tablespoon margarine or butter

1 small poblano pepper, seeded and chopped

1/4 cup dark beer

1 small red onion, quartered and sliced (about 1/4 cup)

1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

1/8 teaspoon salt

Directions

1. In a 2-quart saucepan cook fresh beans, covered, in a small amount of boiling water for 10 to 15 minutes. (Or, cook frozen beans for 6 to 8 minutes or until the beans are just tender.) Drain.

2. In a large skillet heat margarine or butter; add beans and pepper.

Cook and stir, uncovered, over medium-high heat for 2 minutes. Stir in beer, onion, thyme, and salt; remove from heat. Makes 4 side-dish servings.

Blackberry Cobbler

1 cup butter or margarine, divided

1 cup sugar

1 cup water

1 1/2 cups self-rising flour*

1/3 cup milk, room temperature

2 cups fresh or frozen blackberries

1/2 teaspoon ground cinnamon

2 tablespoons sugar

In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside.

In a saucepan, heat sugar and water until sugar melts; set aside. Place
flour in a mixing bowl; cut in remaining butter until fine crumbs form.

Add milk, stirring with a fork until dough leaves sides of bowl. Turn out
onto a floured surface; knead three or four times. Roll out to an 11-in. x
9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with
cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices.
Carefully lay slices in baking dish over butter. Pour sugar syrup around
slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes.
Sprinkle sugar over top and bake 15 minutes more.

Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups
all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)

Black Eyed Peas with rice

1/2 cup chopped onion

2 tsp reduced calorie margarine, melted

2/3 cup cooked long grain rice

1/4 tsp each salt and pepper

1 (15oz) can black eyed peas, drained

1 (14/ 1/2 oz) can stewed tomatoes undrained

vegetable cooking spray

Saute onion in margarine in a nonstick skillet until tender. Add rice,

salt, pepper, peas and tomatoes. Spoon mixture into a 1 qt casserole,

coated with cooking spray. Bake at 350 for 30 minutes

Black-Eyed Pea and Seafood Salad

3 bacon slices

3/4 cup finely chopped celery

1/3 cup chopped green bell pepper

1/3 cup chopped yellow bell pepper

1/3 cup finely chopped green onions

1/2 cup orange juice

1/2 cup fresh lime juice

1/4 teaspoon dry mustard

1/4 teaspoon ground red pepper

2 garlic cloves, crushed

2 cups fresh or frozen black-eyed peas, cooked

1/2 cup chopped tomato

2 tablespoons chopped pickled pepperoni peppers

1 1/2 teaspoons Spicy Seasoning

1 pound medium deveined peeled shrimp

1/2 pound sea scallops

1 teaspoon vegetable oil

8 cups thinly sliced mustard greens or romaine lettuce

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Add celery, bell peppers, and onions to bacon fat in skillet, and sauté 1 minute; set aside.

Combine orange juice, lime juice, mustard, red pepper, and garlic in a large bowl; stir well. Add celery mixture, peas, tomato, and pickled peppers; toss well. Cover and chill.

Sprinkle Spicy Seasoning over the shrimp and scallops. Heat oil in skillet over high heat. Add seafood, and sauté 3 minutes. Spoon seafood into a bowl; cover and chill.

Place 2 cups greens in each of 4 salad bowls, and top with 1 cup pea mixture. Arrange one-fourth of seafood over each salad, and sprinkle each with 1 1/2 teaspoons bacon. Yield: 4 servings

BOURBON PECAN PORK ROAST

1 Tbsp olive oil

salt and pepper to taste

1/4 cup bourbon

2 lb rolled pork loin roast

1/3 cup pecan pieces

3 Tbsp brown sugar

Heat oven to 325*F. Heat oil in a large frying pan over medium-high heat and
brown the pork on all

sides. Put the meat on a rack in a roasting pan and sprinkle with salt and
pepper. Bake/roast for 30

minutes.

Meanwhile, add the pecans to the oil in the frying pan; cook over medium
heat 1 minute and remove.

Combine bourbon, brown sugar and 1/4 tsp salt.

Add to the frying pan and boil until the sugar dissolves and bourbon reduces
slightly, 1 to 2 minutes.

After the meat has cooked 30 minutes, begin basting with the bourbon sauce.
Cook until meat thermometer

stuck in the center reaches 160*F, about 30 more minutes. Five minutes
before meat is done, sprinkle

with pecans. Serves 6 to 8.

When Sabra is out of town I cook…..I did this one on Saturday…heated it up for her Sunday morning…one of the best things I’ve ever cooked…this would be great when you have people coming in for the weekend…

Breakfast Casserole

1/2 cup corn flakes

5 eggs

2 1/2 cup frozen hash browns with onion & green pepper

1 1/2 cup shredded Swiss cheese

1/2 cup cottage cheese

1/3 cup milk

2 green onions, sliced

1/8 tsp. pepper

4 drops Tabasco

5 strips bacon (opt.)

Cook bacon until crisp and drain on paper towels. Crumble bacon and mix with corn flakes. Set aside. Beat eggs until foamy. Stir in remaining ingredients except bacon and corn flakes. Pour in 8 inch greased pan and sprinkle bacon mixture on top. Cover and refrigerate overnight. In the morning bake at 325 degrees for about 50 minutes or until a knife inserted near center comes out clean. Mixture may also be divided into

6 individual serving foil pie pans. Baking time for individual pies is 30 to 35 minutes.

Breakfast Hash

Ingredients

5 cups loose-pack frozen hash brown potatoes, thawed

1 10-3/4-ounce can condensed cream of chicken soup

1/2 cup dairy sour cream

1 cup finely chopped cooked corned beef

1/3 cup finely chopped onion

1/3 cup finely chopped green sweet pepper

1 cup shredded sharp cheddar cheese (4 ounces)

Paprika

Directions

1. Spread potatoes over the bottom of a greased 2-quart square baking dish.
In a medium bowl combine cream of chicken soup and sour cream; stir in
corned beef, onion, and sweet pepper. Spread corned beef mixture over
potatoes.

2. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until
bubbly and top begins to brown. Sprinkle with cheese and paprika just before
serving. Makes 4 servings.

Nutrition facts per serving:

calories: 551

total fat: 27g

saturated fat: 13g

cholesterol: 81mg

sodium: 1248mg

carbohydrate: 56g

fiber: 4g

protein: 22g

Breakfast Pizza

7-8 oz. pizza dough, purchased

7 eggs

1/2 tsp. salt

1 cup 6-cheese Italian blend

1 cup mozzarella, shredded, divided use

1 cup provolone, shredded, divided use

5 slices American cheese, chopped or shredded

6 slices bacon, fried crisp and crumbled* olive oil for baking pan Parmesan for sprinkling

*can also use cooked Italian sausage, ham or whatever your preference is

Roll out dough and place in 11-inch round pizza pan or clay baker that has first been spread with olive oil. Beat eggs well; add salt, 1/2 cup mozzarella, 1/2 cup provolone, 6-cheese Italian blend, American cheese and bacon and mix well. Spread mixture over dough in pan. Sprinkle top of pizza with Parmesan cheese and remaining 1/2 cup mozzarella and 1/2 cup provolone.

Bake at 400 for 20-25 minutes until cheese is golden and bottom of pizza is light tan. If cheese is golden and bottom is not quite done, place aluminum foil over the pizza and bake an additional 5 minutes.

Breakfast Upside Down Cake

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Ready In: 50 Minutes

Yields: 4 servings

"A mixture of all things good about breakfast. Potatoes, bacon, cheese and eggs are baked into one easy to make dish. It presents beautifully and is excellent for company."

INGREDIENTS:

2 tablespoons olive oil

3 large baking potatoes, peeled and diced

1/2 cup chopped red bell pepper

2 cloves garlic, chopped

1/2 cup chopped onion salt and pepper to taste

10 slices bacon

4 eggs

1 teaspoon milk

1 cup shredded Cheddar cheese

DIRECTIONS:

1. Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking.

2.Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside.

3.Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan.

4.Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper. Serve and enjoy.

Broccoli and Carrots with Toasted Almonds

1/3 cup sliced almonds

1 pound (1-inch) diagonally cut carrots (about 3 cups)

1 (12-ounce) bag broccoli florets (about 6 cups)

1 tablespoon butter

1/4 cup finely chopped shallots

1/2 cup Homemade Turkey Stock

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 350F. Spread almonds in a single layer in a shallow pan.

Bake at 350F for 7 minutes or until lightly browned and fragrant, stirring
occasionally. Cool completely, and set aside.

Place carrots in a large saucepan of boiling water; cook 3 minutes.

Remove with a slotted spoon. Plunge into ice water, and drain. Place
broccoli in boiling water; cook 2 minutes. Drain and plunge into ice water;
drain.

Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the
shallots; sauté 2 minutes or until tender. Reduce heat to medium.

Add carrots, broccoli, Homemade Turkey Stock, salt, and pepper; cover and
cook 6 minutes or until carrots and broccoli are crisp-tender.

Sprinkle with almonds. Serve immediately. Yield: 12 servings.

Broccoli Lasagna

INGREDIENTS:

3 tablespoons light corn-oil spread

1 small onion, chopped

2 tablespoons all-purpose flour

1/4 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

1 teaspoon salt

2 1/4 cups low-fat milk (1%)

2 tablespoons chopped parsley

One 15-ounce container part-skim ricotta cheese One 10-ounce package frozen
chopped broccoli, thawed

and squeezed dry

1/4 cup grated Parmesan cheese

One 8-ounce package shredded part-skim mozzarella cheese (2 cups)

9 noodles (about two thirds of an 8-ounce package) no-boil lasagna noodles

DIRECTIONS:

1. Preheat oven to 350 degrees F. Prepare white sauce: In 2-quart saucepan
over medium heat, in hot

corn-oil spread, cook onion until tender and golden, 8 to 10 minutes. Stir
flour, pepper, nutmeg, and

1/2 teaspoon salt into onion mixture; cook 1 minute, stirring constantly.
Gradually stir in milk and cook, stirring constantly, until sauce boils and
thickens slightly. Boil sauce 1 minute longer. Stir in chopped parsley.

2. In bowl, mix ricotta cheese, broccoli, Parmesan cheese, 1 cup mozzarella
cheese, and 1/2 teaspoon

salt.

3. In 11" by 7" glass baking dish, spread 1/4 cup white sauce. Arrange
one-third of lasagna noodles

over sauce, overlapping to fit and making sure that noodles do not touch
sides of baking dish. (No-boil

noodles should be completely covered with sauce or filling to ensure proper
cooking.) Top with one-third of remaining white sauce. Spoon half of ricotta
mixture over sauce. Repeat layering once with lasagna noodles, sauce, and
ricotta mixture. Then top with remaining lasagna noodles and remaining white
sauce. Sprinkle remaining mozzarella cheese on top.

4. Cover lasagna loosely with foil and bake 40 minutes or until hot and
bubbly. Remove lasagna from

oven; let stand 10 minutes for easier serving. serves 6.

NUTRITIONAL INFORMATION:

Calories: 420

Total Fat: 19

Saturated Fat: 10

Cholesterol: 56

Sodium: 925

Carbohydrates: 34

Protein: 29

Butterfly Chops and Potatoes

Makes 4 – 6 servings

6 (or more) Medium Red Potatoes, cut into thick slices

1 Large Onion, quartered and thickly sliced Salt & Pepper, to taste

4 to 6 Boneless Pork Chops, butterflied

1 envelope (0.6 oz) Zesty Italian Dressing Mix

In crock-pot, toss potatoes and onion with salt and pepper. Arrange pork
chops on top; then sprinkle with dressing mix. Cover and cook on Low for 7
to 9 hours (or for 4 – 5 hours on High).

Cajun Turkey Steaks

Ingredients

1 cup Italian salad dressing

1/2 cup finely chopped onion

1/3 cup lemon juice

1-1/2 to 2 teaspoons ground red pepper

2 teaspoons minced garlic (4 cloves)

1 teaspoon taco seasoning

1 teaspoon Cajun seasoning

1/8 to 1/4 teaspoon black pepper

1-1/2 to 2 pounds turkey breast tenderloin steaks, cut into 4- to

6-ounce portions

Directions

1. For marinade: In a medium bowl, combine salad dressing, onion, lemon
juice, red pepper, garlic, taco seasoning, Cajun seasoning, and black
pepper.

2. Rinse turkey; pat dry. Place tenderloins in a plastic bag set in a large
bowl. Pour marinade into bag; seal bag.

3. Marinate in refrigerator for 4 to 6 hours, turning bag occasionally.

4. Drain tenderloins; discard marinade. In covered grill, arrange medium-hot
coals around drip pan, then test for medium heat above drip pan. Place
tenderloins on grill rack directly over drip pan. Cover and grill for 15 to
18 minutes, or till steaks no longer are pink. Makes 6 servings.

California Guacamole

Ingredients

2 California avocados, about 1 pound

1/2 Cup finely crumbled, chilled, fresh white goat cheese

1/4 Cup chopped, fresh cilantro

2 Tbsp chopped, toasted pistachio nuts

1/4 tsp (or to taste) crushed, red pepper flakes

2 large cloves garlic, finely chopped

Instructions

Coarsely mash (DO NOT PUREE) avocados. Fold in remaining ingredients.

Guacamole is best made as close to serving as possible. For short-term

storage, seal in an airtight container with a piece of plastic wrap

against the surface of the guacamole
8 medium carrots, peeled and grated

1 1/2 cups raisins

6 Tbsp. orange juice

2 Tbsp. light mayonnaise

Instructions

Combine the carrots and raisins in a medium size bowl, stir in the orange juice and mayonnaise. Cover and chill for at least 2 hours. It’s better the next day.

Cardamom Sea Bass

Ingredients

6 fresh or frozen skinless sea bass, trout, orange roughy or cod

fillets, about 1/2 inch thick (7 to 8 ounces each)

2/3 cup all-purpose flour

2 teaspoons ground cardamom

1/4 cup butter

Mango-Orange Relish (recipe follows)

12 fresh chive stems

Directions

1. Thaw fish, if frozen. Rinse; pat dry.

2. On a sheet of waxed paper or in a pie plate or a shallow dish combine flour and cardamom. Coat both sides of each fillet with the flour mixture; shake off excess flour.

3. In a 12-inch, preferably nonstick skillet, melt 2 tablespoons of the butter. Add 2 or 3 of the fish fillets in a single layer. Fry fish over medium-high heat on one side for 2 to 4 minutes or till golden brown.

Turn carefully. Fry about 4 minutes more or till golden and fish flakes easily with a fork. Drain on paper towels. Keep warm in a 300 degree F.
oven while frying remaining fish in remaining butter, if necessary.

4. To serve, place a fish filet on a warm serving plate Spoon some Mango-Orange Relish on top of the fish fillet. Garnish with chives.
Makes 6 servings.

Mango-Orange Relish:

To prepare mango, slide a sharp knife next to the seed along one side of the mango, cutting through the fruit. Repeat on the other side of the seed to divide into two large pieces. Then cut away all of the mango that remains around the seed. Remove all of the peel and chop the mango. In a medium bowl, combine the chopped mango; 2 medium oranges, peeled and sectioned; 1/2 cup chopped bottled roasted red sweet pepper; 1/3 cup orange juice; 2 tablespoons dry white wine; and 1 tablespoon snipped fresh cilantro. Cover and chill 2 to 4 hours before serving. Makes about 2 1/3 cups relish

Caramel Apple Salad

5 Apples unpeeled & cut in chunks

1 Lg. Package instant butterscotch pudding

1 Reg. can crushed pineapple (undrained)

1 1/2 cup chopped peanuts

1 Med. whipped topping

1 Sm. bag of miniature marshmallows

Mix all the ingredients together saving half of the nuts to sprinkle on

the top.

Carrot Soufflé

2 cups cooked carrots

1/4 cup honey

1 teaspoon salt

1 1/2 cups light cream or half & half

3 tablespoons cornstarch

3 eggs, beaten

1/4 cup melted butter

Process carrots, honey, salt and 3/4 cup of the cream in a blender until

smooth. Mix the remaining 3/4 cup cream and cornstarch in a small bowl.

Add to the blender with the eggs and butter and process until smooth.

Spoon into a greased 1 1/2 or 2 quart baking dish. Bake at 400 degrees

for 45 to 50 minutes or until set.

Cheeseburger Salad

Ingredients

1 pound ground beef

1/2 of a 2-ounce box (1 envelope) onion soup mix (1/4 cup)

3/4 cup water

6 cups shredded leaf or iceberg lettuce

1 cup cherry tomatoes, halved or quartered

1 medium green, red, or yellow sweet pepper, cut into bite-size strips

1/2 small red onion, thinly sliced and separated into rings

1-1/2 cups shredded sharp cheddar, Swiss, American, or colby cheese (6

ounces)

French Pickle Dressing (see recipe below)

Crumbled crisp-cooked bacon (optional)

Directions

1. In a large skillet, cook ground beef until brown. Drain off fat.

Sprinkle dry onion soup mix over meat; stir in water. Bring to boiling; reduce heat to medium and cook, uncovered, about 4 minutes or until no water remains.

2. Meanwhile, in a very large bowl, combine lettuce, tomatoes, sweet pepper, and red onion. To serve, divide lettuce mixture among 6 salad plates. Top each serving with some of the warm meat mixture. Sprinkle with cheese. Serve with French Pickle Dressing. Sprinkle with crisp-cooked bacon, if you like. Makes 6 main-dish servings.

French Pickle Dressing: In a small bowl, stir together 1 cup bottled creamy French salad dressing and 1/3 cup mustard-style hot dog relish, sweet pickle relish, or dill pickle relish. Cover; chill in refrigerator for at least 30 minutes. Makes 1-1/3 cups.

Cheddar-Bacon Wake-Up Casserole

Ingredients

2
cups plain croutons

2
cups shredded cheddar cheese*

4
slices bacon, crisp-cooked, drained and crumbled, or 1 to 2 cups diced
cooked ham

2
cups milk

3
beaten eggs*

1/2
teaspoon prepared mustard

1/8
teaspoon onion powder

Dash
pepper

Directions

1.
In a mixing bowl, toss together the croutons, cheddar cheese, and cooked
bacon or ham. Turn into an 2-quart rectangular baking dish or 6 to 8
individual 5-inch round baking dishes.

2.
In another bowl, beat together the milk, eggs, mustard, onion powder, and
pepper. Pour the mixture over the crouton mixture in the baking dish. Cover
and refrigerate at least 8 hours or up to 24 hours.

3.
Bake, uncovered, in a 350 degree F oven for about 45 minutes (15 minutes for
individual baking dishes) or until a knife inserted near center comes out
clean. Let baked casserole stand for 5 minutes before serving. Makes 6 to 8
servings. Note: If desired, halve recipe, except use 2 eggs. Bake in a
greased 9-inch pie plate in a 350 degree F oven for 25 to 30 minutes. Makes
3 or 4 servings.

To
vary the recipe, add 2 cups frozen broccoli cuts, thawed and drained (1 cup
for halved recipe), to crouton mixture. Continue as in recipe, except bake
for about 5 minutes more. *Note: To reduce the fat and cholesterol,
substitute reduced-fat cheese and refrigerated or frozen egg product for the
regular cheese and eggs.

Nutrition
facts per serving:

calories:
295

total
fat: 19g

saturated
fat: 11g

cholesterol:
155mg

sodium:
447mg

carbohydrate:
12g

fiber:
1g

protein:
18g

vitamin
A: 14%

vitamin
C: 1%

calcium:
39%

iron:
6%

Cherrio Bars

vegetable cooking spray

3 tablespoons butter

1 bag (16 oz. size) marshmallows

1/2 cup peanut butter

5 cups Cherrios®

Spray a 13" X 9" dish.

Melt butter over medium heat. Stir in marshmallows and heat until melted, then stir in peanut butter. Remove from heat.

Fold in Cherrios® until coated. Smooth mixture into pan and let sit until cooled.

Cheesy Salsa Potatoes

2 cups shredded Cheddar cheese (8 oz)

1 cup Old El Paso® Thick ‘n Chunky salsa (any variety)

1/2 cup finely chopped onion

1/2 cup sour cream

1 can (10 3/4 oz) condensed Cheddar cheese soup

1/2 teaspoon pepper

1 bag (24 oz) frozen hash brown potatoes (about 8 cups), thawed

1/2 cup unseasoned dry bread crumbs

1/4 cup butter or margarine, melted

Heat oven to 350F. Grease 13 x 9-inch (3-quart) baking dish or pan. In large
bowl, mix cheese, salsa, onion, sour cream, soup and pepper. Add potatoes;
mix well. Spread in baking dish. In small bowl, mix bread crumbs and melted
butter. Sprinkle over potatoes.

Bake 45 to 60 minutes or until cheese is melted and potatoes are tender.

Chicken a la Good

4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
garlic salt to taste ground black pepper to taste

1/2 pound thinly sliced ham

4 slices Swiss cheese

8 slices bacon

1 (14.5 ounce) can chicken broth

Preheat oven to 375 degrees F (190 degrees C).

Sprinkle each flattened breast with garlic salt and pepper to taste on both
sides. Lay a slice of ham onto each breast, then a slice of Swiss cheese.
Roll each breast up like a cinnamon roll. Secure with a toothpick if
necessary. Wrap a piece of bacon loosely around each roll.

Place the rolled breasts in a 2 quart glass baking dish and pour in chicken
broth.

Bake for 30 to 35 minutes in the preheated oven, or until the juices run
clear. Broil for a few minutes before serving to crisp up the bacon.

Chicken and Squash

3 Tablespoons Olive Oil

2 pounds boneless chicken breast cut-up into bite sized pieces.

2 yellow squash cubed

1 medium onion, chopped

1 tsp. minced garlic

3/4 bag of wide egg noodles

salt to taste

black pepper to taste

1 tsp. red pepper

1 tsp. crushed red pepper flakes

8 oz. cream cheese

1 can(10.5 oz) cream of chicken soup

1 1/2 cups chicken broth

Cook the egg noodles as directed on package. In a large skillet, sauté the chicken cubes in the olive oil, along with garlic, salt, black pepper to taste, the red pepper and the crushed pepper flakes. Sauté until chicken is no longer pink. Add the cubed squash, chopped onion and 1/2 cup chicken broth. Cook until the onion is tender. Turn heat down on low and add the block of cream cheese, stir till melted. To the can of cream of chicken soup add 1 can of chicken broth, mix well, then add this to the chicken mixture. Drain egg noodles and add to the chicken. A couple more dashes of salt and black pepper to taste. Simmer till thoroughly heated. Serve with a green salad and crusty bread.

Chicken Chili with Hominy

INGREDIENTS:

2 pounds chicken breasts, boneless and skinless, cut in 1 to 1 1/2-inch pieces

1 medium onion, chopped

3 cloves garlic, thinly sliced

1 can (15 oz) white hominy, drained

1 can (14 oz) diced tomatoes, undrained

1 can (28 oz) tomatillos, drained and chopped

1 can (4 oz) mild green chiles

PREPARATION:

Combine all ingredients in slow cooker; stir to blend all ingredients. Cover and cook on low for 7 to 9 hours, or high for 4 to 4 1/2 hours. Serves 4 to 6.

Chicken Enchilada Casserole

9 corn tortillas, 6-inch

1 can (12 to 16 ounces) whole kernel corn with peppers, drained

2 cups cooked diced chicken

1 teaspoon chili powder

1/4 teaspoon ground black pepper

1/2 teaspoon salt, or to taste

1 can (4 ounces) chopped green chile peppers, mild

2 cups shredded Mexican blend cheese or mild Cheddar cheese

2 cans (10 ounces each) enchilada sauce

1 can (15 ounces) black beans, rinsed and drained

guacamole and sour cream

Spay slow cooker with cooking spray. Place 3 tortillas in bottom of slow
cooker. Top tortillas with the corn, half of the chicken, about half of the
seasonings, and half of the chile peppers. Sprinkle with half of the
shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese.
Repeat with 3 more tortillas, the black beans, remaining chicken,
seasonings, chile peppers, and cheese. Top with remaining enchilada sauce.
Cover and cook on LOW setting for 5 to 6 hours. Serve with guacamole and
sour cream.

Serves 6 to 8.

Chicken Fingers & Curry Ketchup

Ingredients

1 tablespoon olive oil

2 scallions, trimmed and sliced thin

1 teaspoon curry powder

1 cup ketchup

1 cup cornflake crumbs

1/4 cup grated Parmesan cheese

2 teaspoons paprika

1/2 teaspoon garlic salt

1/4 teaspoon nutmeg

1/8 teaspoon cayenne pepper

2 eggs

2 pounds chicken tenders (about 12)

Directions

1. Heat oven to 450 degree F. Line a baking sheet with nonstick foil.

2. In a small saucepan, heat olive oil over medium heat. Add scallions; cook
2 minutes until softened. Add curry powder; cook for 1 minute. Stir in
ketchup and take off the heat. Cool, cover and refrigerate until ready to
serve.

3. In a shallow glass dish, mix together cornflake crumbs, Parmesan cheese,
paprika, garlic salt, nutmeg and cayenne. In a second glass dish, lightly
beat eggs. Dip chicken pieces in egg then into cornflake mixture to coat
completely. Place chicken on prepared baking sheet.

4. Bake at 450 degree F for 20 minutes or until an instant-read thermometer
registers 160 degree F when inserted into the thickest part of chicken.
Remove from oven and cool.

5. Wrap cooled chicken. Serve with curry ketchup or bottled BBQ sauce for
kids. Makes 8 servings.

Nutrition facts per serving:

calories: 212

total fat: 4g

saturated fat: 1g

cholesterol: 120mg

sodium: 487mg

carbohydrate: 13g

fiber: 0g

protein: 29g

I
doubled this yesterday…..should have tripled it for four people…..it was
really good….I let it sit overnight in the refrigerator…seemed to blend the
flavor better…Pp.

Chicken ‘N’ Fruit Salad

Mix together:

1 c. cubed cooked chicken

1 c. green grapes, halved

1/2 c. sliced fresh strawberries

Dressing:

1/4 c. mayo

2 t. lime juice

1/4 t. honey

Just before serving, add 1/2 c. sliced ripe bananas

Serve on lettuce leaves. Makes 2 servings

Chicken Romana

Ingredients

4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)

12 fresh sage leaves

4 thin slices prosciutto (2 ounces)

1/2 cup seasoned fine dry bread crumbs

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons olive oil

1/2 cup shredded mozzarella cheese (2 ounces)

2 tablespoons grated Parmesan cheese

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef broth

1/4 cup dry white wine or 2 tablespoons lemon juice

1 teaspoon snipped fresh sage or 1/4 teaspoon ground sage

Salt and ground black pepper

Directions

1. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to an even 1/4-inch thickness. Remove plastic wrap. Place 3 sage leaves on chicken and top with a slice of prosciutto; return plastic wrap. Lightly pound prosciutto into chicken. Remove plastic wrap. Repeat with remaining chicken, sage leaves, and prosciutto.

2. Place bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Brush chicken generously with oil. Dip chicken in crumb mixture to coat. Place in a greased 15x10x1-inch baking pan, prosciutto side up.

3. Bake in a 375 degree F oven for 10 minutes. Sprinkle with mozzarella cheese and Parmesan cheese. Bake about 5 minutes more or until chicken is no longer pink and cheese is melted.

4. Meanwhile, for sauce: In a small saucepan melt butter; stir in flour.

Add beef broth, wine or lemon juice and snipped or ground sage. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and black pepper. Serve sauce over chicken. Makes 4 servings.

Nutrition facts per serving:

calories: 418

total fat: 19g

saturated fat: 7g

monounsaturated fat: 9g

polyunsaturated fat: 2g

cholesterol: 116mg

sodium: 1519mg

carbohydrate: 14g

total sugar: 0g

fiber: 0g

protein: 43g

vitamin C: 0%

calcium: 18%

iron: 9%

Chicken Salad Sandwich Sensations

Ingredients

2 cups chopped cooked chicken or one 9-ounce package frozen chopped, cooked chicken breast, thawed

1/2 cup chopped celery

1/2 cup seedless grapes, halved

1 4-1/2-ounce can pineapple tidbits, drained, or 1/2 cup Mandarin orange sections

2 tablespoons sliced green onion

2 tablespoons sliced almonds or chopped pecans, toasted (optional)

1/4 to 1/2 cup mayonnaise or salad dressing

12 Dinner Roll Knots (see recipe below)

Directions

1. In a large bowl, combine chicken, celery, grapes, pineapple, green onion, and nuts, if you like. Stir in as much mayonnaise or salad dressing as you like.

2. Using a serrated knife, cut Dinner Roll Knots in half. Fill with the chicken mixture (about 1/4 cup). Makes 12 servings.

Nutrition facts per serving:

calories: 138

total fat: 7g

cholesterol: 33mg

sodium: 121mg

carbohydrate: 10g

fiber: 0g

Chicken Veneto

Ingredients

8 ounces dried fettuccine or linguine

12 ounces skinless, boneless chicken breast halves

2 tablespoons extra-virgin olive oil

1/4 cup butter

3 cloves garlic, minced

1 9-ounce package frozen artichoke hearts, thawed and halved

1/4 cup coarsely chopped pistachios

3/4 cup dry white wine

1/4 teaspoon salt

2 tablespoons snipped fresh Italian (flat-leaf) parsley

Cracked black pepper

Directions

1. Cook pasta according to package directions. Drain; keep warm.

2. Meanwhile, cut chicken into bite-size strips. In a very large skillet, cook chicken in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from skillet with a slotted spoon; discard pan drippings.

3. In same skillet, melt butter over medium heat. Add garlic; cook and stir for 15 seconds. Remove from heat. Add artichokes, pistachios and wine. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Stir in salt. Return chicken to the skillet. Cook for 1 to 2 minutes more or until heated through.

4. To serve, arrange the pasta on 4 individual dinner plates or a large platter. Spoon the chicken mixture over the pasta. Sprinkle with parsley and cracked black pepper to taste. Serve immediately. Makes 4 servings.

Nutrition facts per serving:

calories: 583

total fat: 25g

saturated fat: 8g

cholesterol: 82mg

sodium: 325mg

carbohydrate: 51g

fiber: 6g

protein: 31g

vitamin C: 14%

calcium: 7%

iron: 18%

Chicken with Skillet Gravy

Ingredients

1/3 cup fine dry seasoned bread crumbs

2 tablespoons grated Parmesan cheese

1/2 teaspoon paprika

1 egg, lightly beaten

2 tablespoons milk

4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)

2 tablespoons cooking oil

3 tablespoons all-purpose flour

1/4 teaspoon dried sage, crushed

3 tablespoons butter

1 14-ounce can chicken broth

1 16-ounce package refrigerated mashed potatoes, heated according to package directions

Directions

1. In a shallow dish combine bread crumbs, cheese, and paprika; set aside. In another shallow dish combine egg and milk. Sprinkle chicken pieces with salt and ground black pepper. Dip chicken pieces into egg mixture, dredge through crumb mixture to coat.

2. In a 12-inch heavy skillet heat oil over medium-high heat until a few of the remaining bread crumbs sizzle when added to skillet. Add chicken pieces to the skillet; reduce heat to medium. Cook, uncovered, for 12 to

15 minutes or until chicken is no longer pink (170F), turning once to brown evenly. Transfer chicken to a serving platter; keep warm.

3. Stir flour and sage into melted butter in skillet. Add broth. Cook and stir over medium heat until thickened and bubbly; cook and stir for

1 minute. Season with salt and pepper. Serve gravy with chicken and potatoes. Makes 4 servings.

Chile Mint Burgers

Ingredients

1/2 cup finely chopped onion

1 fresh Serrano or jalapeno chili pepper, seeded and finely chopped,

or 2 tablespoons canned diced green chili peppers

1 tablespoon chopped fresh mint or 1 teaspoon dried, crushed

3/4 teaspoon ground cumin

1/2 teaspoon minced garlic or 1/8 teaspoon garlic powder

1/4 teaspoon coarse salt

1 pound lean ground beef or ground turkey breast

2 whole-wheat pitas, halved

1/4 cup Yogurt and Cucumber Sauce (see Recipe Center)

Directions

1. Combine onion, chili pepper, mint, cumin, garlic, and salt in a medium
bowl. Add meat and mix until just combined. Shape into four 3/4-inch-thick
patties.

2. Preheat broiler. Place patties on the rack of a broiler pan. Broil 4 to 5
inches from heat, turning once, until an instant-read thermometer registers
160 degree F for beef (175 degree F for turkey), about 12 minutes.

3. Serve each burger in a pita half with 1 tablespoon Yogurt and Cucumber
Sauce. Makes 4 servings.

Nutrition facts per serving:

calories: 361

total fat: 19g

saturated fat: 7g

cholesterol: 77mg

sodium: 407mg

carbohydrate: 22g

fiber: 3g

protein: 25g

Chili Corn Bread Salad – Serves 12

1 Package Corn Bread/Muffin Mix

1-4 oz. Can Chopped Green Chilies – Undrained

1/8 tsp. Ground Cumin

1/8 tsp. Dried Oregano

Pinch Rubbed Sage

1 C. Mayonnaise

1 C. Sour Cream

1 Envelope Ranch Salad Dressing

2-15 oz. Cans Pinto Beans – Rinsed and Drained

2-15¼ oz. Cans Whole Kernel Corn – Drained

3 Medium Tomatoes – Chopped

1 C. Chopped Green Pepper

1 C. Chopped Green Onions

10 Bacon Strips – Cooked and Crumbled

1 C. (8 oz.) Shredded Cheddar Cheese

Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano, and sage. Spread in a greased 8-in. square-baking pan. Bake at 400 degrees for 20-25 minutes. Cool. In a small bowl combine mayo, sour cream, and dressing mix and set aside. Crumble half the corn bread in a 9×13 dish. Layer with half the beans, mayo mixture, corn, tomatoes, green pepper, green onions, bacon, and cheese. Repeat layers. Dish will be very full. Cover and refrigerate 2 hours before serving.

Chili Potato Burritos

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Ready In: 35 Minutes

Yields: 4 servings

Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce."

INGREDIENTS:

4 potatoes, peeled and

chopped

1 cup shredded Colby-

Monterey Jack cheese

2 teaspoons chili powder

1 teaspoon ground cumin

1 clove garlic, minced

salt and pepper to taste

8 (6 inch) flour tortillas

1/2 cup red enchilada sauce

DIRECTIONS:

1.Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.

2.Preheat oven to 350 degrees F (175 degrees C).

3.In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8×8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.

4.Bake in the preheated oven 15 minutes, or until cheese is bubbly.

Chile Sweet-Potato Gratin

2 (10 oz) cans mild enchilada sauce

1 cup water

2 large garlic cloves, mashed to a paste (more if desired) Black Pepper Cayenne Pepper Cumin Tabasco sauce Salt

5 large sweet potatoes (about 3&1/2 pounds)

1&1/3 cups grated Monterey Jack cheese (6 oz)

Preheat oven to 350F. Lightly grease 3-qt gratin or shallow baking dish, or spray with nonstick cooking spray.

Combine enchilada sauce, water and garlic in a saucepan. Season to taste with black pepper, cayenne, cumin, Tabasco and salt. Simmer 5 minutes, stirring occasionally. Peel and thinly slice sweet potatoes. (A food processor makes quick work of this.) Layer one-fourth of sweet potato slices in the dish, overlapping slightly. Top with one-third of the cheese. Repeat layering, ending with cheese. Slowly pour sauce over potatoes. Place dish on cookie sheet (it’s likely to bubble over) and bake until the potatoes are tender, about one hour. Gratin may be made up to 2 days in advance. Cover and refrigerate.

Chile Verde Chicken

Makes 6 servings.

3 Cups Cooked Chicken, cubed

2 Cans (14 oz) Green Enchilada Sauce

1 Can (19 oz) Pinto Beans, rinsed and drained

1 Can (10 oz) Mexi-corn, drained

1 Cup Onion, chopped

2 Cloves Garlic, minced

Combine all ingredients in large saucepan; bring to a boil. Reduce heat, simmer, uncovered, 30 minutes. Serve with flour tortillas or over rice.

Chocolate Chip-Peanut Butter Cookie Pizza

Ingredients

1 18-ounce roll refrigerated chocolate chip cookie dough, cut into 1/4-inch slices

3/4 cup semisweet chocolate pieces

1/4 cup creamy peanut butter

3/4 cup coarsely chopped chocolate-covered candy bars (3 to 4 ounces

total) (choose your favorite)

1/2 cup coarsely chopped dry-roasted cashews or peanuts

1/4 cup hot fudge or chocolate ice cream topping

Directions

Lightly grease a 12- to 13-inch pizza pan. Press cookie dough slices into prepared pan to within 1 inch of the edge of the pan. Bake in a 350 degree F oven for 15 to 20 minutes or until browned and center appears set. Immediately sprinkle with chocolate pieces; drop peanut butter by spoonfuls atop chocolate pieces. Let stand for 5 minutes. Gently spread chocolate and peanut butter over warm crust. Top with chopped candy bars and nuts. Chill for 1 hour or until chocolate mixture is set. Before serving, heat hot fudge topping, if using. Drizzle over pizza. Cut into wedges. Makes 16 servings.

Nutrition facts per serving:

calories: 5

total fat: 15g

cholesterol: 8mg

sodium: 114mg

carbohydrate: 34g

fiber: 1g

protein: 4g

vitamin C: 0%

calcium: 2%

iron: 8%

Chocolate Sauerkraut Cake (mmmmm…good)

2/3 Cup butter or margarine (not spread)

1 1/2 Cup minus 2 Tablespoons white sugar

3 large eggs

1 teaspoon vanilla

1/2 Cup unsweetened cocoa powder

2 1/4 Cup flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 Cup plus 4 Tablespoons water

2/3 Cup Sauerkraut

Frosting:

1 stick (1/2 Cup) butter or margarine (not spread)

1 Cup light brown sugar

1/4 Cup evaporated milk

Powdered sugar

Directions:

Preheat oven to 350 degrees. Grease and flour a 9"X 13" cake pan or 2 9"

round pans. In a medium size bowl mix together the cocoa, flour, baking powder, baking soda and salt, set aside. Thoroughly rinse and chop the sauerkraut, set aside. Cream together margarine and sugar until fluffy.

Beat in eggs and vanilla. Add the flour/cocoa mixture alternately with the water. Stir in sauerkraut. Turn into prepared baking pan(s) and bake in 350 degree oven 30 minutes or until toothpick inserted in center comes out clean. Cool and frost with either frosting recipe or your favorite.

Frosting directions: In small sauce pan melt butter or margarine. Add brown sugar and evaporated milk. Cook to boil. Remove from heat and cool to lukewarm. Add powdered sugar enough to spread.

Citrus Pesto Tuna

Ingredients

4 8-ounce fresh or frozen yellow fin tuna steaks

1/4 cup snipped fresh basil

1/4 cup olive oil

1 tablespoon snipped fresh oregano

1 tablespoon snipped fresh thyme

1 tablespoon bottled roasted minced garlic

2 teaspoons finely shredded lemon peel

3 tablespoons lemon juice

2 teaspoons finely shredded tangerine or orange peel

3 tablespoons tangerine or orange juice

1/2 teaspoon coarse (kosher) salt

1/2 teaspoon cracked black pepper

Classic Hamburger Casserole

Recipe By : Quick & Easy Casseroles

Serving Size : 8 Preparation Time :0:10

Categories : Ground Turkey Breast Casserole

Amount Measure Ingredient — Preparation Method

1 lb ground turkey breast — cooked

1/2 c onions — chopped

1/2 c bell peppers — chopped

1 2/3 c frozen mixed vegetables — thawed

10 3/4 ozs. low-fat cream of mushroom soup

1/4 c water

1 tsp salt

1/2 tsp black pepper

2 c mashed potatoes

1 c fat-free cheddar cheese — grated

Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, cook turkey, onions, and bell peppers until no pink remains in turkey and vegetables are tender. Stir in mixed vegetables, soup, water, salt, and black pepper. Pour into prepared pan. Spoon mashed potatoes in mounds around edge of casserole. Bake, uncovered, for 25 minutes or until heated through. Top with cheddar cheese and bake 5 minutes longer.

-Per serving: 177 Calories; 6g Fat (29% calories from fat); 14g Protein; 17g

Carbohydrate; 46mg Cholesterol; 603mg Sodium

Club Pasta Salad

1 package Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix

1/2 cup mayonnaise

1 1/2 cups cut-up cooked turkey or chicken

1/2 cup cherry tomato, cut into fourths

1/2 cup julienne strips Cheddar cheese

4 cups bite-size pieces lettuce

1. Fill large saucepan 2/3 full of water. Heat to boiling. Stir in

contents of Pasta-Vegetable pouch. Gently boil uncovered 15 minutes,

stirring occasionally, until tender.

2. Drain pasta. Rinse with cold water. Shake to drain well.

3. Stir Seasoning mix and mayonnaise in large bowl. Stir in pasta and

remaining ingredients except lettuce. Serve on lettuce. Refrigerate

leftovers (if desired, moisten with a few teaspoons milk before

servings).

Cod Fish Cakes

Preparation time: 40 minutes.

1 lb of cod fillets

2 medium-sized russet potatoes

1 cup bread crumbs

1/4 cup chopped fresh parsley

2 Tbsp freshly grated Parmesan cheese

2 garlic cloves, finely chopped

1 teaspoon salt

1/2 teaspoon pepper

2 eggs, lightly beaten

Grape seed oil, or other high smoke point oil such as canola oil, for frying

1 Boil and mash the potatoes, set them aside.

2 Boil the codfish until it flakes easily. Drain and flake the fish with a

fork. Be sure to remove all bones.

3 Mix the flaked fish, the potatoes and the rest of the ingredients together

well by hand. If the mixture is too crumbly, add another egg. If too sticky,

add some more bread crumbs.

4 Form the mixture into cakes and fry them on medium high heat in a skillet

coated with oil.

Makes 12 fish cakes. Serves 4-6.

Corn Bread Pudding

Ingredients:

For the corn bread

1 cup flour

3/4 cup yellow cornmeal

1 teaspoon baking powder

1 teaspoon salt

2 large eggs

1 cup milk

3 tablespoons honey

1/2 stick (4 tablespoons) unsalted butter, melted and cooled, plus extra for the pan

For the pudding

1/2 batch corn bread

1 tablespoon unsalted butter, plus extra for the pan

1 cup diced onion

3/4 cup (about 3 ounces) grated Jack cheese, preferably dry Jack (may substitute sharp cheddar)

2 teaspoons finely chopped fresh flat-leaf parsley (optional)

1 teaspoon finely chopped fresh rosemary leaves

1 teaspoon finely chopped fresh thyme leaves

2 cups heavy (whipping) cream

3 large eggs

1 1/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

For the corn bread: Preheat the oven to 425F. Generously butter an 8-inch square baking dish. In a large bowl, combine the flour, cornmeal, baking powder and salt.

Set aside.

In a medium bowl, whisk together the eggs, milk and honey. Add the wet ingredients to the dry ingredients, stirring just until combined. Add the melted butter and stir into the mixture. Pour into the prepared pan and bake until a toothpick comes out clean, 15 to 20 minutes. When cool enough to handle, cut half of the corn bread into cubes no smaller than 1 inch; you should have about 4 cups of loosely packed cubes; reserve the remaining corn bread for another use. For the pudding: Preheat the oven to 350F. Generously butter an 8- or 9-inch baking dish.

Place 3 to 4 cups of corn bread cubes in the baking dish; you should have enough to just barely cover the bottom of the dish in a single layer. Set aside.

In a medium skillet over low heat, melt the butter. Add the onion and cook, stirring occasionally, until softened and golden brown, at least 20 minutes. Remove from the heat.

Scatter the onion, cheese, parsley (if using), rosemary and thyme evenly over the corn bread cubes. Using a wooden spoon, carefully turn the cubes to distribute the seasonings.

In a medium bowl, whisk together the cream, eggs, salt and pepper. Pour the cream mixture over the corn bread cubes, adding as much as necessary to almost reach the top of the cubes. (If you use stale or dry corn bread, you will need all of the liquid.) Set aside for 10 minutes so the corn bread absorbs some of the custard.

Bake the pudding in the preheated oven until set and golden, about 40 minutes. Allow it to cool for at least 15 minutes. Serve warm or at room temperature. Serves 8.

Corn and Ham Bake

3 cups frozen whole kernel corn, thawed

1 1/2 cups diced lean ham

1/2 cup finely chopped onion

1/4 cup chopped green onion

1/2 cup chopped green and/or bell pepper

1 can (10 3/4 ounces) condensed cream of mushroom soup

1/8 teaspoon black pepper

3/4 cup shredded Cheddar cheese

Spray crockery with cooking spray. In Crockpot, combine the corn, ham, onion and green onion, green pepper, mushroom soup, and pepper. Stir in Cheddar cheese. Cover and cook on LOW for 5 hours.

Serves 4 to 6.

COUNTRY PORK AND BEANS

30 ounces pork and beans — (2 15oz cans)

2 tablespoons molasses

1/8 teaspoon garlic powder

1 small chopped onion

2 ounces country ham — diced fine

1/8 teaspoon ground black pepper

Combine all ingredients; bring just to a boil, reduce heat and simmer 20 minutes. Serve immediately. Yield: 6 servings.

Country Sausage Muffins

1/2 pound pork sausage

1 cup flour

1 cup self-rising cornmeal

1 (2-ounce) jar chopped pimiento, drained

1 (8-ounce) container French onion dip

1/2 cup milk

Brown sausage, crumble and drain well. Keep 2 tablespoons sausage drippings. Combine flour, cornmeal, pimiento, dip and milk. Add sausage and 2 tablespoons drippings to flour mixture. Stir well. Fill greased muffin cups 2/3 full. Bake at 425 for 20-25 minutes or until brown.

Crab Seafood Pasta Salad Recipe

12 ounces medium pasta shells

Salt

1/2 pound imitation crab meat, broken into pieces

1 cup mayonnaise

1/2 cup buttermilk

4 green onions, thinly sliced

1/4 cup EACH red and green pepper

2 stalks celery chopped

1 lemon, juiced

1 teaspoon chopped shallot

1/2 teaspoon chopped garlic

1/2 teaspoon seasoned salt

2 tablespoons chopped parsley

Salt and Pepper to taste

Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes. Rinse, drain and set aside. Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, peppers, celery, lemon juice, shallot, garlic, seasoned salt, parsley and pepper to taste. Add the pasta shells and mix again. Cover

and chill overnight. Makes 6 servings

Cranberry Pork Roast

Ingredients

1 3- pound boneless pork top loin roast (double loin, tied)

1 tablespoon cooking oil

Salt and ground black pepper

1 16-ounce can whole cranberry sauce

1/2 cup cranberry juice

1/4 cup sugar

1 teaspoon dry mustard

1/4 teaspoon ground cloves

2 tablespoons cornstarch

2 tablespoons cold water

Hot cooked rice pilaf, rice or noodles (optional)

Directions

1. In a large skillet, cook pork in hot oil over medium heat until well browned on all sides. Place pork in a 4- to 5-quart slow cooker; sprinkle lightly with salt and pepper. In a medium bowl combine cranberry sauce, cranberry juice, sugar, mustard and cloves. Pour over roast. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

2. Transfer meat to a platter; cover and keep warm. Skim fat from juices. Measure 2 cups of juices; transfer to a medium saucepan. Combine cornstarch and water in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with roast and, if you like, rice pilaf, rice or noodles.
Makes 8 to 10 servings.

Nutrition facts per serving:

calories: 404

total fat: 11g

saturated fat: 3g

monounsaturated fat: 5g

polyunsaturated fat: 2g

cholesterol: 100mg

sodium: 124mg

carbohydrate: 38g

total sugar: 36g

fiber: 1g

protein: 37g

vitamin C: 13%

calcium: 3%

iron: 9%

Cranberry Salad

Grind: (food processor)

1 package Cranberry’s

2 oranges 1/2 peeling of one

2 cups sugar (less if you don’t want it as sweet)

1 cup nuts (optional)

Dissolve:

1 Lg. Package Cherry Jell-O

2 Cups Boiling Water

Mix all together.

Crabmeat Dip
8 oz crabmeat (frozen or canned)
1 tsp. Worcestershire sauce
1 heaping tsp. horseradish
1/2 cup mayonnaise
2 oz. grated sharp cheddar cheese
8 oz. cream cheese
dash of garlic Salt
salt and pepper to taste
Mix ingredients together and refrigerate for several hours before serving.

Crab Salad on Croissants – SERVINGS 8

2 packages (8 ounces each) imitation crabmeat, flaked

2 celery ribs, chopped

1/4 cup chopped green onions

1/4 cup shredded cheddar cheese

3 tablespoons mayonnaise

3 tablespoons plain yogurt

8 croissants, split

Lettuce leaves and tomato slices

In a large bowl, combine the crab, celery, onions and cheese. In a small

bowl, combine mayonnaise and yogurt until blended. Pour over crab

mixture; toss to coat. Line croissants with lettuce; top with crab salad

and tomato slices.

Crab Stuffed Fish

1 cup fresh bread crumbs

1 can crab meat drained (6 oz)

1 small onion finely chopped

1 egg

Salt, pepper

Garlic finely chopped to taste

1 lb fish fillets any white fish you like

1 tbsp butter melted

1 tbsp flour

1/2 cup chicken stock

Grated parmesan cheese to taste

Sliced almonds, about 1/2 a small package or to taste

Combine bread crumbs, crab, onion, garlic, egg, salt, pepper. Place fillets in an 8 inch square pan. Spoon filling onto fillets. Bake uncovered at 350 for 15-20 minutes. Meanwhile for sauce, place butter in a saucepan. Stir in flour until smooth, gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain liquid from fish (if any). Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 inches from heat until cheese melts and almonds are brown.

Cracker Barrel Fried Apples

6 tart apples, sliced

1 tsp lemon juice

1/4 cup bacon drippings or butter

1/4 cup brown sugar

pinch of salt

1 tsp cinnamon

dash of nutmeg

In a large skillet, melt bacon drippings or butter. Pour apples evenly

over skillet bottom. Sprinkle lemon juice over them.

Then add brown sugar and salt.

Cover and cook over low heat for 15 minutes or until apples are tender

and juicy.

Sprinkle with cinnamon and nutmeg

Cream
Cheese Brownies

Ingredients

3 ounces sweet baking chocolate

3 tablespoons butter or margarine

1 3-ounce package cream cheese, softened

2 tablespoons butter or margarine

1/4 cup sugar

1 tablespoon all-purpose flour

3 eggs

1-1/2 teaspoons vanilla

3/4 cup sugar

1/8 teaspoon almond extract

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped nuts

Chocolate Frosting (optional) (see recipe below)

Directions

1. In a small heavy saucepan, melt sweet baking chocolate and the 3
tablespoons butter over low heat, stirring occasionally. Let cool.

2. For the cream cheese layer, in a small mixing bowl, beat together the
cream cheese and 2 tablespoons butter until combined. Beat in the 1/4
cup sugar, 1 tablespoon flour, one egg, and 1/2 teaspoon vanilla until
combined.

3. For chocolate layer, in another mixing bowl, beat together the 3/4
cup sugar and two eggs. Beat in the melted and cooled chocolate, 1
teaspoon vanilla, and the almond extract.

4. Add the 1/2 cup flour, baking powder, and salt, beating mixture just
until combined. Stir in the nuts.

5. In a greased 9x9x2-inch baking pan, spread half of the chocolate
mixture. Evenly spoon all of the cream cheese mixture over the chocolate
layer, spreading evenly. Dollop remaining chocolate mixture over cream
cheese layer. Swirl layers with a knife or spatula.

6. Bake in a 350 degree F oven for 30 minutes. Cool in pan on a wire
rack.

7. Frost brownies, if desired. Store, covered, in the refrigerator.

Makes 16.

Chocolate Frosting: In a mixing bowl, beat together 1/2 cup sifted
powdered sugar, 1 ounce melted and cooled sweet baking chocolate, and 1
tablespoon butter or margarine until smooth. Beat in 1-1/2 cups sifted
powdered sugar and enough milk (about 2 tablespoons) to make a
spreadable frosting.

Cream of Broccoli Soup

6 T. butter

1/2 onion, diced into 1/4” pieces

6 T. flour

3 C. chicken stock

3 C. milk

1 lb. broccoli (1/2” florets,1/2” stalks)

1/8 t. nutmeg

1/8 t. white pepper, ground

Parmesan cheese

Melt butter in saucepan; add onion and sauté slowly until translucent.

Add flour to make a roux; blend well and simmer slowly for 3 minutes, stirring frequently. Gradually add chicken stock, whisking to blend. Add milk, continuing to whisk until thoroughly blended. Simmer 10 minutes. Add broccoli, nutmeg, salt, and pepper; cook broccoli to desired tenderness, 8 minutes or more. Serve immediately, sprinkled with parmesan cheese. Serves 8.

Cream of Broccoli Soup

6 T. butter

1/2 onion, diced into 1/4 pieces

6 T. flour

3 C. chicken stock

3 C. milk

1 lb. broccoli (1/2 florets,1/2 stalks)

1/8 t. nutmeg

1/8 t. white pepper, ground

Parmesan cheese

Melt butter in saucepan; add onion and sauté slowly until translucent.

Add flour to make a roux; blend well and simmer slowly for 3 minutes, stirring frequently. Gradually add chicken stock, whisking to blend.

Add milk, continuing to whisk until thoroughly blended. Simmer 10 minutes. Add broccoli, nutmeg, salt, and pepper; cook broccoli to desired tenderness, 8 minutes or more. Serve immediately, sprinkled with parmesan cheese. Serves 8.

Creamy Cauliflower Soup (this one is really good…Peary)

Time: 1 hour. This soup is a real trickster—onions and cauliflower blend into a purée so smooth, you’d swear it included cream. It’s also a good introduction to this vegetable for those who think they can’t stand cauliflower, since its sulfurous flavor is very mild here and no cauliflower is actually visible. But if you do love it, keep the soup a little chunky so you’ll have some florets in your bowl.

Serves 4 or 5 (makes 7 1/2 cups)

Ingredients

* 1 tablespoon vegetable oil

* 2 medium onions, halved and thinly sliced

* About 1/2 tsp. salt

* 3 garlic cloves, minced

* 1/2 cup dry white wine

* 1 large head cauliflower (2 lbs.), chopped

* 4 cups chicken or vegetable broth

* Freshly ground white pepper

* 2 tablespoons extra-virgin olive oil

* 2 tablespoons minced chives

* 1 tablespoon finely chopped flat-leaf parsley

Preparation

1. Heat vegetable oil in a large pot over medium-high heat. Add onions and salt, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.

2. Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.

3. In 3 batches, whirl soup in a blender until very smooth, at least 3 minutes per batch (or, if you’d like a few florets in your soup, blend 2 batches and leave the last chunky). Stir together and season to taste with white pepper and salt.

4. In a small bowl, combine olive oil, chives, and parsley. Ladle soup into bowls and decoratively drizzle herb oil on top.

Cream of Crab Soup

1 lb Crabmeat

1/4 cup chopped onion

1/4 tsp celery salt

1 chicken bouillon cube

1 cup boiling water

1 Dash pepper

4 cup milk

1 cup butter

chopped parsley

1 tbsp flour

Dissolve bouillon cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillon gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. serves 6

Cream of Onion Soup

Ingredients

1/4 cup butter or margarine

1 cup chopped onion

1/4 cup thinly sliced green onions

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups milk

1/2 cup chicken broth

1-1/2 cups half-and-half or light cream

Croutons (optional)

Directions

1. In a 3-quart saucepan, melt butter or margarine. Add onion and green onions. Cover and cook over medium-low heat for 15 minutes, stirring occasionally, until onions are very tender.

2. Stir in the flour, salt, and pepper. Add milk and chicken broth. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

3. Add half-and-half. Cook and stir until heated through. Serve topped with croutons, if you like. Makes 6 side-dish servings.

Nutrition facts per serving:

calories: 262

total fat: 18g

saturated fat: 11g

cholesterol: 56mg

sodium: 467mg

carbohydrate: 17g

fiber: 1g

protein: 8g

vitamin A: 18%

vitamin C: 7%

calcium: 27%

iron: 3%

Cream Of Sweet Potato Soup

Ingredients

3 sweet potatoes, peeled and sliced

2 c chicken broth

1 tsp sugar

1/8 tsp ground cloves

1/8 tsp ground nutmeg

1 1/2 c half-and-half or milk

Salt and pepper to taste

Directions

Place sweet potatoes and broth in slow cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender. Puree potatoes and liquid in blender. Put back in slow cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired. Makes about 1 quart.

Creamy Potato Chowder

8 Cups Russet Potatoes, peeled and coarsely chopped

1 Small Onion, shopped

1/2 Lb Bacon, cooked until crisp, crumbled

1 Pkg (8 oz) Cream Cheese, softened

3 Cans (14 oz) Chicken Broth

1 Can (10.75 oz) Condensed Cream of Chicken Soup

1/4 tsp Black Pepper

Combine potatoes, bacon and onion in large crock-pot. In a large mixing bowl, combine cream cheese, chicken broth, soup and pepper; pour over potato mixture in crock-pot; stir well.

Cover and cook on Low for 8 – 10 hours or on High for 4 – 5 hours, stirring every half hour or so.

Creamy Sausage Casserole

1/4 Lb Bulk Pork Sausage

1/2 Cup Onion, chopped

1/2 Cup Celery, chopped

1 Can (10.75 oz) Cream of Chicken Soup

1 Soup Can of Water

1 Small Can (4 oz) Mushrooms, drained

1/2 Cup Converted Rice, uncooked

Salt & Pepper, to taste.

In large skillet, brown sausage with onion and celery. Stir in remaining ingredients; mix well. Transfer to casserole prepared with non-stick cooking spray. Bake, covered, at 350 degrees for 1 hour.

Creamy Shrimp Dip

Ingredients

1 pound cooked small shrimp

1 carton (8 ounces) reduced-fat sour cream

4 teaspoons horseradish or more to taste

1/4 cup ketchup

1/4 cup reduced-fat mayonnaise

1/2 teaspoon salt

2 tablespoons fresh dill, snipped, plus more for garnish or 2 teaspoons
dried dill weed

1/4 teaspoon hot pepper sauce

1/4 teaspoon black pepper

3 heads endive

Directions

1. Finely chop shrimp. In a medium-size bowl, combine sour cream,
horseradish, ketchup, mayonnaise, salt, 2 tablespoons fresh dill, hot pepper
sauce and pepper. Stir to combine; add shrimp and stir to mix thoroughly.
Cover and refrigerate at least 2 hours or up to 1 day.

2. Trim bottoms off endive and remove leaves, cutting end as needed. Remove
dip from refrigerator 30 minutes before serving; garnish with dill. Serve
with endive. Makes 3 cups.

Nutrition facts per serving:

calories: 21

total fat: 1g

saturated fat: 0g

cholesterol: 20mg

sodium: 77mg

carbohydrate: 1g

fiber: 0g

protein: 2g

Creole Cabbage:

Ingredients

2 Tablespoons Butter

1 small head Cabbage, shredded

1 medium Onion, sliced

1 medium Green bell pepper, seeded and sliced

1 teaspoon Oregano

1/4 teaspoon Cayenne pepper

Salt and pepper to taste

1 cup Tomatoes, diced

Directions

Melt the butter in a heavy skillet. Add the cabbage, onion, pepper and

seasonings. Cover and cook over low heat until tender (stirring frequently). Add the tomatoes and cook for 10 minutes longer, uncovered. Serve 4-6

Creole Potato Salad

3 pounds red potatoes, cubed

1/2 cup mayonnaise

1/2 cup Creole mustard

1 tablespoon red wine vinegar

1 teaspoon salt

1 teaspoon prepared horseradish

1/2 teaspoon dried thyme

1/4 teaspoon garlic powder

1/4 teaspoon ground red pepper

6 hard-cooked eggs, chopped

1 medium-size sweet onion, diced

Cook potato in boiling salted water to cover 12 minutes or until tender; drain and cool slightly. Stir together mayonnaise, Creole mustard, and next 6 ingredients in a large bowl; add potato, egg, and onion, tossing gently. Serve at room temperature or chilled. Yield: Makes 8 servings.

Crisp Marinated Cukes

1/2 cup sugar

1/4 cup cider vinegar

1/2 tsp salt

1/4 tsp celery seed

2 cups sliced cucumbers

1/4 cup sliced onions

In a bowl, combine the first four ingredients, mix well. Stir in the

cucumbers and onions. Cover and refrigerate for several hours or

overnight.

Crispy Onion Patties

2 1/2 cups onions, finely chopped

3/4 cup flour

1 tablespoon granulated sugar

1 tablespoon cornmeal

2 teaspoons baking powder

1 teaspoon salt

3/4 cup milk

Mix dry ingredients, then add milk (batter should be fairly thick). Add chopped onions and mix thoroughly. Drop by spoonfuls into hot oil. Flatten slightly when you turn them.

Coca Cola BBQ Chicken

Makes 4 to 6 servings

1 jar (12 oz) chili sauce

8 oz Coca-Cola, regular not diet

1 garlic clove, peeled and chopped

1/2 cup chopped peeled onion

2 tablespoons light brown sugar

1 tbs soy sauce

1/2 tsp dry mustard

Several drops hot pepper sauce, to taste Salt and freshly ground black pepper, to taste

2 to 2-1/2 pounds chicken

In slow cooker, combine chili sauce, cola, garlic, onion, brown sugar, soy sauce, dry mustard and pepper sauce; mix well. Add chicken pieces, turning to coat well in sauce. Cover and cook on High for one hour, then on Low for 8 hours.

Creamy Smoked Salmon Dip

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) container sour cream

1/4 cup milk

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1/4 teaspoon salt

4 ounces smoked salmon, chopped

1 green or red bell pepper, chopped (about 1/2 cup)

1/4 cup finely chopped dried chives

Assorted crackers or bagel chips

Beat first 6 ingredients at medium speed with an electric mixer until blended; stir in salmon, chives, and bell pepper. Spoon into a 2 1/2-quart baking dish. Bake at 350F for 20 minutes. Serve immediately with crackers or bagel chips. Yield: 8 to 10 servings.

Crockpot Crab Soup

2 cups crabmeat; flaked and picked

2 cups milk

2 cups half-and-half

3 tablespoon butter

2 lemon peel strips

1/2 teaspoon mace; ground

1 salt and pepper

2 tablespoon dry sherry; opt.

1/2 cup saltine crackers

Combine all ingredients except sherry and crushed crackers in Crock-Pot; stir well. Cover and cook on Low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken. Makes about 2 quarts. Note: You may also add shrimp to this soup for variation.

Crockpot Beef Stroganoff

Prep Time: 10 minis

Cook Time: 6-8 hrs Serves: 6

Ingredients

1 1/2 lbs lean beef stew meat, cut into 1" cubes

1 onion, chopped

1 clove garlic, minced

1 tsp salt

1/4 tsp freshly ground black pepper

1 lb mushrooms, sliced

1 C fat-free sour cream

1 can (10.75 oz) fat-free cream of mushroom soup

1 C water

Directions

Place all ingredients except sour cream in 4-quart or larger slow

cooker. Stir to combine. Cover. Cook on low 6 to 8 hours.

Stir in sour cream. Cover. Cook on high a few more minutes, or until

heated through. Serve over hot cooked egg noodles and garnish with

chopped parsley, if desired.

Crockpot Chicken and Dressing

4 Chicken Breasts, boiled (25 min.) and pulled apart

2 Cups onions, sautéed in 1 cup butter (Can microwave 10 min.)

1 10.5 oz. Can Cream of Celery Soup

1 10.5 oz. Can Cream of Mushroom Soup

1 10.5 oz. Can Cream of Chicken Soup

2 Cups Chicken Broth or 2 14 oz. cans

1 1/2 tbs. Sage

Cornbread

Mix all together. Put in crock-pot. Cook on high for 45 minutes, then

low for 3-4 hours

Crockpot Kitchen Sink Chili

2 lbs. ground beef, thawed

1 can black beans, undrained

1 can fiesta corn, undrained

1 can Rotel, mild

1 cup bottled salsa

1 cup chopped bell pepper

To taste: powdered burrito seasoning mix in envelope chili powder garlic powder onion powder salt Cajun seasoning

1 can no-bean chili

Dump ground beef in the crock pot and break it up. Add the rest of the ingredients, in no particular order, except for the canned chili. Mix all. Cook on High for 1 hour. Stir in canned chili and continue cooking until done. Serve with cheesy corn muffins.

Also note:

At 9:04 pm Eastern Daylight Time on May 31, 2007, the full moon over North America will turn blue. Not really. But it will be the second full moon of May and, according to folklore, that makes it a Blue Moon.

Crockpot Sweet and Sour Pork Ribs

1 1/2 to 2 pounds boneless country-style ribs

1 teaspoon onion powder

1/2 teaspoon garlic power

salt and pepper

1 cup sweet and sour sauce

1 large sweet bell pepper, cut into 1-inch pieces

Place ribs in slow cooker; add onion powder, garlic powder, and sprinkle with salt and pepper. Cover and cook on LOW for 6 to 8 hours; drain. Add remaining ingredients. Cover and cook 2 hours longer. Serves 6 to 8.

One of our friends brought this last night for a dinner…this is great……

Crunchy Romaine Toss

1 cup walnuts or pecans, chopped (I use pecans)

1 package Ramen noodles, uncooked and broken (toss the flavoring packet)

4 Tbsp butter

1 bunch broccoli flowerets

4 green onions, chopped

1 head Romaine lettuce, washed and torn

Brown pecans and noodles in butter. Add to other ingredients and toss. Pour dressing over before serving.

Dressing (makes a lot, enough for 2 salads)

1 cup oil

1 cup sugar

1/2 cup red wine vinegar

3 Tbsp soy sauce

salt and pepper to taste

Cuban Fried Rice

Ingredients

1 fresh pineapple, peeled, packed in juice

1 Tbsp. olive oil

1 14.8-oz. pouch cooked long grain rice

12 oz. cooked ham, coarsely chopped

1 cup chopped or sliced sweet peppers

1 jalapeño pepper, sliced

1/2 15-oz. can black beans, rinsed and drained (3/4 cup)

Lime Wedges

Directions

1. Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present. Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.

2. Meanwhile, prepare rice according to package directions. Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice. Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve with lime wedges. Makes 4 servings.

Deviled Bean Bake

INGREDIENTS:

4 slices bacon

4 medium onions, thinly sliced

4 large fresh tomatoes

1 jar (1-pound, 6-ounce) Boston baked beans

1 heaping Tablespoon Creole or Dijon mustard

3 Tablespoons black molasses

1 small jar (3-ounce) Smithfield deviled ham

1 teaspoon Worcestershire sauce

1 teaspoon minced parsley

Salt and pepper

TO PREPARE:

Fry bacon until crisp, then crumble. Sauté onions in bacon drippings until golden brown. Peel tomatoes and cut into thin slices. In a casserole make layers of half the onions and half the tomato slices. Mix beans with mustard, molasses, ham, Worcestershire sauce and parsley. Taste before seasoning with slat and pepper. Pour bean-ham mixture into casserole. Top with another layer of onions and tomatoes. Sprinkles crumbled bacon over top and bake in 350 degree oven for 35 minutes. SERVES: 4 – 6

Dirty Black Eyed Peas

Recipe Courtesy of Emeril Lagasse

1/2 pound raw bacon, diced

2 cups chopped onions

4 ounces pickled pork meat, cubed

2 smoked ham hocks, about 3 to 4 ounces each

2 tablespoons chopped garlic

2 bay leaves

3 sprigs of fresh thyme

1 pound dried black eyed peas

10 cups chicken stock

Salt and pepper

In a large pan, over medium heat, render the bacon until crispy, about 4 to 6 minutes. Add the onions and sauté for 2 to 3 minutes. Season the onions with salt and pepper. Stir in the pickled pork meat and ham hocks. Sauté for 2 minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and chicken stock. Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for about 1 1/2 to 2 hours or until the peas are tender. Remove the pork meat and ham hock from the peas. Thinly slice both meats and add back to the peas. Ladle into bowls and serve with crusty bread.

Dirty Rice Casserole

1-1/2 lbs. ground beef

1-1/2 lbs. mild pork sausage

1 onion, chopped

1/2 bell pepper, chopped

1 rib celery, chopped

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

1-1/2 c. raw rice

Instructions

Sauté ground beef, pork sausage, and then pour off drippings. Sauté onion, bell pepper and celery. Add all cream of mushroom soup, celery soup, chicken soup and rice. Pour into greased 13 x 9 x 2 inch dish.

Cover tightly with foil. Bake at 325 degrees for 1 1/2 hours.

Dirty Rice with Shrimp

2 tablespoons cooking oil

1/2 pound ground pork

1 onion, chopped

2 ribs celery, diced

1 green bell pepper, diced

1 clove garlic, minced

1/4 teaspoon cayenne

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1 bay leaf

1 3/4 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1 1/2 cups long-grain rice

3 cups canned low-sodium chicken broth or homemade stock

1 pound medium shrimp, shelled and halved

2 scallions including green tops, chopped

1. In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the pork and cook until the meat is no longer pink, about 2 minutes.

2. Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion, celery, bell pepper, and garlic. Cover and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in the cayenne, paprika, oregano, bay leaf, salt, black pepper, and rice. Cook for 1 minute, stirring. Add the broth.

Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes.

3. Raise the heat to moderate and stir in the shrimp. Cover and cook for 2 minutes. Remove the pan from the heat and let stand, covered, until the rice and shrimp are just done, about 5 minutes longer. Remove the bay leaf. Stir in the scallions. Yield: 4 servings.

Dump Cake (Thanks Blanca)

1 can of pineapple pieces or crushed

1 can of peaches

1 stick of butter

1 box of Pineapple cake mix (any brand)

1 cu of walnuts/pecans

Slightly grease bottom of pan

Melt stick of butter

Pour can of pineapple on to pan with syrup

Pour can of peaches on to pan with syrup

Sprinkle box of pineapple cake mix all over top of fruit and even it out

Sprinkle nuts evenly over flour

Pour melted butter over flour spread evenly.

Sprinkle cinnamon over cake….

Stick in oven for approximately 35-45 minutes, the cake will brown slightly and remove. It will look like it’s not cooked, but it is!!!! Real simple and delicious – serve with ice cream.

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