Sesame Spinach Spread
1 cup sour cream
1 cup chopped green onions
1 tsp garlic salt
1/4 tsp pepper
1 tsp sesame seeds, toasted
1 pkg (10oz) frozen chopped spinach, thawed, well drained
1 can (8oz) sliced water chestnuts, drained, chopped
In medium bowl stir together sour cream, green onions, garlic salt, pepper, spinach and water chestnuts. Sprinkle with sesame seeds. Serve with crackers.
(Suggested Keebler “Toasteds” crackers: Buttercrisp Crackers, Harvest Wheat Crackers, Toasted Sesame Crackers)
Spicy BBQ Cocktail Meatballs
1 1/2 lbs lean ground beef
1 1/2 lbs lean ground pork
2 cups finely crushed BBQ potato chips
1 cup shredded Pepper Jack Cheese
1/2 (4oz) can diced jalapenos, drained
2 large eggs, beaten
1 (18oz) bottle Sweet ‘N Tangy spicy barbecue sauce
1. In large bowl, combine beef, pork, potato chips, cheese jalapenos and eggs; salt and pepper as desired. Mix by hand or with spoon until well combined.
2. Shape mixture into 1 1/4 inch meatballs. Place on 2 greased large baking sheets. Bake in a preheated 400F oven until cooked through and lightly browned, turning over halfway through (about 15 minutes).
3. Transfer cooked meatballs to a 5 quart or larger slow cooker. Cover with barbecue sauce and simmer on low for several hours.
-Target Brand Essential Everyday
Bacon, Tomato, Avocado Quesadilla
Preparation time 30 minutes
4 (10″) flour tortillas
2 Tbsp butter, softened
8 slices (3/4 cup) bacon, crisply cooked, chopped
1 large (1 cup) tomato, seeded, chopped
1 medium avocado, pitted, peeled, sliced
Spread 1 side of each tortilla with 1 1/2 tsp softened butter.
Place tortillas, buttered-side down, onto large cutting board. Place 2 slices cheese onto half of each tortilla. Top evenly with bacon, tomato and avocado. Fold each tortilla in half over filling.
Heat 12″ skillet over medium heat; place 2 quesadillas into skillet. Cook, turning once, until golden brown on each side and cheese is melted (5-6 minutes). Repeat with remaining quesadillas. Cut each quesadilla into 4 wedges.
4 (4 wedge) servings.
-Land O’Lakes Butter
Apple Puff Pancake
Prep time: 15 minutes, Total time: 30 minutes
4 Tbsp butter
1/2 cup all purpose flour
1/2 cup milk
2 eggs
1/4 cup maple flavored syrup
1 medium (1 cup) apple, peeled, quartered, sliced
2 Tbsp firmly packed brown sugar
1/4 tsp ground cinnamon
powdered sugar
Heat oven to 425F. Melt 2 Tbsp butter in 9″ glass pie pan in oven (4-5 minutes). Brush melted butter over bottom of pan.
Meanwhile, combine flour, milk and eggs in medium bowl; beat with wire whisk until well mixed. Carefully pour batter into hot pie pan. Bake 14-17 minutes or until puffed and light golden brown.
Meanwhile, melt remaining 2 Tbsp butter in 8″ nonstick skillet over medium heat. Add maple syrup, apple slices, brown sugar and cinnamon Cook until apple is tender (4-5 minutes); keep warm.
Spoon apple mixture over puffed pancake; sprinkle with powdered sugar. Serve immediately.
2 Servings
-Land O’Lakes Butter
Southern Style Potatoes O’Brien
1/4 cup vegetable oil
4 cups hash brown potatoes
1/2 cup chopped onions
1/2 cup chopped green peppers
1/3 cup chopped red peppers
1/4 cup chopped parsley
Seasoning to taste
1. Heat oil in large skillet over medium high heat.
2. Combine all ingredients and add to hot oil. Fry 10-12 minutes, turning frequently.
3. Season to taste and serve.
-Lynden Farms
Fresh Veggie Pockets
4 whole wheat pita breads, halved crosswise
1/2 cup light soft cream cheese
3 Tbsp salted sunflower seeds, coarsely chopped
1/2 tsp dried dillweed
2 large tomatoes, sliced
1 large cucumber, sliced
1 ripe avocado, peeled, pitted, sliced
2 cups (8oz) shredded extra sharp Cheddar cheese
In a small bowl, combine cream cheese, sunflower seeds, and dillweed. Spread mixture inside each pita half. Evenly fill each half with tomato, cucumber, avocado and cheese. 4 servings.
-Crystal Farm Cheese
Buffalo Chicken Pasta
Serves 4
28 frozen popcorn chicken bites or chicken nuggets (we sometimes use pheasant breast here)
3.1/2 (16oz) pkg penne rigate
2 Tbsp butter
1 cup sliced celery
1/2 cup chopped onions
1 Tbsp chopped garlic
1 cup half & half
1/2 cup blue cheese crumbles
1/4 cup Louisiana style hot sauce
1. Prepare chicken and pasta according to package directions. Drain pasta.
2. Meanwhile, in large skillet, melt butter over medium high heat. Add celery, onions and garlic; salt and pepper to taste. Saute until celery is softened (about 5-7 minutes).
3. Stir in half & half, blue cheese and hot sauce. Bring to a boil, reduce heat and simmer 2-3 minutes. Add pasta and chicken, toss to coat. Continue simmering until heated through and sauce has thickened.
-Target Brand- Everyday Essentials
Mini Pigs in a Wrap*
2 pkg cocktail weiners
2 pkg crescent rolls (Pillsbury)
Cut each rectangle of crescent roll into 3 triangle pieces. Wrap these triangles around hot dogs starting at wide end. Put these into 375F oven for 10-12 minutes.
-Pillsbury
http://www.pillsbury.com/recipes/mini-crescent-dogs/e8abc84e-8a0e-42d6-ae7e-23b677a161ac
*this is a favorite for Christmas Eve get togethers
Pickled Fish
Ingredients
6-8 lbs fish, any kind
8 cups water
1 3/4 cups salt
White vinegar
2 1/2 cups white sugar
1 1/2 cups brown sugar
1/8 cup pickling spices
1 3/4 cup Silver Satin wine
Sliced onion
Directions
Soak fish for 48 hours in 8 cups water and 1 3/4 cups salt (or strong enough to float an egg). Keep in a cool place. After 48 hours, rinse and drain well. Soak 24 hours in white vinegar to cover fish. Drain and discard vinegar. Cut fish into small pieces. Stir and bring to a boil 4 cups white vinegar, white sugar, brown sugar and pickling spices; let cool then add Silver Satin wine and sliced onion. Fill glass jar alternately with fish and sliced onion then fill jars with the cooled mixture. Refrigerate. Should be ready to eat in 10-14 days.
-Adrianne Henschke of Litchfield
February 2015 – Senior Prospective Newspaper
Apple Pie Cake
Ingredients
1/4 cup butter
1 cup sugar
1 egg
1/4 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup flour
1 tsp soda
1/2 cup walnuts, chopped
2 Tbsp hot water
1 tsp vanilla
2 1/2 cups apples, chopped
Directions
Cream sugar and butter; add egg. Sift dry ingredients together and add to mixture. Add apples, water, nuts and vanilla. Bake in greased 9″ pie pan at 350F for 45 minutes. Serve with whipped cream or ice cream.
-Carol Eiden of Cologne
February 2015 – Senior Prospective Newspaper
Sauerkraut Salad
1 32oz pkg of Krrrisp Kraut sauerkraut
1 cup diced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup sugar
1/3 cup cooking oil
1/3 cup vinegar
Directions:
Rinse and drain sauerkraut, squeeze out excess moisture. In a large bowl combine sauerkraut, celery, onion and green pepper. In a small bowl combine sugar, oil and vinegar, mix well. Add to the sauerkraut mixture. Cover and marinate in refrigerator at least 4 hours before serving, or overnight.
Serve as a salad or as a condiment with brats, hamburgers or hot dogs.
-Krrrrisp Kraut by Flanagan
Ultimate Party Meatballs*
1 14oz can Oceanspray jellied or whole berry cranberry sauce (or grape jelly)
1 12oz can bottle chili sauce
1 2lb bag frozen, pre-cooked, cocktail size meatballs
Combine the sauces in a large saucepan. Cook over medium low heat, stirring until smooth. Add meatballs. Cover and cook 15 minutes or until the meatballs are heated through, stirring occasionally.
Makes 30 servings.
*Blogger Note: to use at the lake I put the two sauce containers into the crockpot at the medium setting. Then I put the meatballs into the pot and turn the temp up to the higher setting for about 20 minutes before carting it off to the party to plug in at the low setting. If bringing this to the fish house get the temp high before taking it out to the house as you will need it to stay warm for quite a while without the electricity. This is also great for any leftover cranberry sauce you have from Thanksgiving.
-From the Oceanspray can
Tortellini-Asparagus Salad
1 (9oz) pkg refrigerated cheese tortellini
8 oz fresh asparagus, trimmed & cut into 2″ pieces
1/2 cup bottled ranch salad dressing
1/2 cup ReaLime juice
2 Tbsp grated Parmesan cheese
cracked pepper
Cook tortellini with asparagus in large saucepan according to package directions for pasta. Drain. Meanwhile combine ranch dressing, ReaLime and Parmesan cheese in a large bowl. Add pasta mixture, toss gently to coat. Chill 2 to 8 hours. Before serving sprinkle with pepper. Serves 6.
-From the ReaLime bottle
Duck Nuggets
1 or 2 breasted ducks (ducks that are not divers are better)*
bacon
olives, water chestnuts, onions (pickled or regular)
In a bowl with water and salt, brine the duck breasts. The longer you do this the better. We generally like to leave these brining in the refrigerator for two or three days. Cut the duck pieces into small bite sizes. Cut bacon into halves. Wrap the duck around one of your center choices (olive, water chestnut, onion) then wrap the bacon around the duck and secure with a toothpick. Grill these on medium flame for about 5 minutes or until the bacon and duck are cooked.
* Pheasant also works for this recipe.
Holiday Creamed Onions (Seneca Foods)
1 jar Aunt Nellie’s Holland Style whole onions, drained
2 cups half & half or light cream
2 Tbsp dry sherry
1/4 cup flour
2 Tbsp grated Parmesan cheese
pinch of nutmeg
salt & freshly ground white pepper
1/4 cup unsalted butter/margarine
1/4 tsp paprika
1/4 tsp dry mustard
In small saucepan, heat half & half and sherry just to simmering, set aside. In 3 quart saucepan, melt butter; add flour and cook, stirring constantly, 1 minute. Gradually whisk in half & half mixture; stir over medium heat until sauce thickens. Stir in cheese, dry mustard, nutmeg, salt and pepper. Add onions to sauce, pour into quiche pan or 9 or 10 inch pie pan; sprinkle with paprika. Bake at 350F 10 minutes, uncovered, until sauce is bubbly. Makes approximately 6 servings.
– http://www.senecafoods.com
Cocktail Onions (This version from Martha Stewart Living – March 2016)*
Bring 1/2 cup white vinegar, 1 cup dry vermouth, 3 Tbsp sugar and 1 Tbsp coarse salt to a boil. Pack 1 lb frozen pearl onions and 1 tsp each of coriander seeds and black peppercorns into a glass jar. Pour in liquid, let cool completely. Cover, refrigerate 1 week before using.
*We use cocktail onions for pheasant wraps (the other wrap is green olives with pimentos).
Thousand Island Dressing*
2 parts mayonnaise
1 part ketchup
2 parts sweet pickle relish
Mix all the items together and you are ready for a great salad or Reuben sandwiches.
*For camping and early spring cabin opening we used the food packets that had been saved from fast food places. So two packets of mayonnaise and relish with one packet of ketchup. The recipes below also work with food packets.
Dressing for fresh fried fish
2 parts mayonnaise
1 part yellow mustard
or
1 part mayonnaise
1 part sweet pickle (or dill pickle) relish
Mix these together. They are a great dipping sauce for fried fish. This like a tartar sauce for when you are serving fish… even good on potatoes.
Dressing for fried potatoes or hash browns
1 part mayonnaise
1 part ketchup
or
1 part ketchup
1 part yellow mustard
Depending on the family member, each of these is popular for dipping and dressing potatoes and hamburger.
Mix together.
Margie’s Mist
Similar to a very famous liqueur
10 oz water
1 1/4 cups sugar
14 oz vodka
6 heaping Tbsp Ovaltine
Drop of rum extract
1 pint whipping cream
Simmer water and sugar. Cool. Mix remaining ingredients with water and sugar mixture in a 2 quart container. Store in refrigerator. Shake well before serving.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch
Hot Buttered Rum Mix
A winter recipe to enjoy on a snowy day, by a crackling fire.
1/4 pound (1 stick) butter, softened
1 pound dark brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
Rum
Cream butter and sugar. Add spices. Mix well. Store in covered container in refrigerator.
To serve, put 1 heaping tablespoon of mixture in a cup. Add 1 1/2 oz dark rum. Fill with boiling water. Can be garnished with a cinnamon stick and lemon.
Makes 12 – 14 servings.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch
Wine Cooler
A good refresher for a summer day.
Red wine
Seven Up
Ice cubes
Choose your favorite red wine – Rose, Pink Chablis, Burgundy or Cold Duck. Place ice cubes in a tall glass. Fill 1/2 with wine and 1/2 with Seven-Up.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch
Kool-Aid Punch for the Lake Crowd
1 large pkg cherry Kool-Aid
1 large pkg strawberry Kool-Aid
3 quarts water
2 cups sugar
1 6oz can frozen orange juice
1 6oz can frozen lemonade
1 quart ginger ale
Mix all ingredients, except ginger ale, which should be added just before serving.
Makes 48 half cup servings.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch
Orange Julia
1 6 oz can frozen orange juice
1 cup milk
1 cup water
1/4 – 1/2 cup sugar
1 tsp vanilla
10 ice cubes
Mix all ingredients in blender at low speed, gradually adding ice cubes. Blend until smooth.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch
Easiest Lemonade
Juice of 1 large lemon
1/2 cup sugar
1 quart water
Mix. Chill. Serve over ice cubes.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch
Ginger Tea
A refreshing, cool drink.
3 tea bags
1 cup boiling water
Juice of 2 oranges
Juice of 2 lemons
1/2 cup sugar
1 28 oz bottle ginger ale, chilled
Make a cup of strong tea by putting 3 tea bags into 1 cup boiling water. Remove bags. Add fruit juices and sugar. Chill. Just before serving, add ginger ale.
Makes about 5 8oz servings.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch
Fruit Crush
The base for this refreshing summer drink may be stored in your freezer until needed. Great to have on hand when you’re expecting company.
3 cups water
2 cups sugar
1 46oz can pineapple juice
1 1/2 cups orange juice
1/4 cup lemon juice
3 ripe bananas, mashed
3 quarts ginger ale or sparkling water, chilled
In a large kettle, mix water and sugar. Bring to a boil. Remove from heat. Stir in fruit juices and mashed bananas. (Bananas can be mashed in a blender or a food processor, with a small amount of juice.) Pour into 4 ice cube freezer trays. Freeze until firm. When frozen, they can be put into plastic bags for easy cooler storage or transport.
To serve, take from freezer about 15 minutes before putting into glasses. Break up mixture, and fill glasses 1/3 full of fruit crush. Fill remainder of glass with ginger ale or sparkling water. Stir.
Makes 6 quarts or 24 servings.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch
Cranberry Slush
A cooling red punch.
1 quart Ocean Spray cranberry juice cocktail
1 12oz can frozen lemonade
12 oz (1 1/2 cups) bourbon
Mix all ingredients in a 1 gallon container, such as an ice cream pail. Freeze.
Remove from freezer when ready to use.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch
Caesar Pepperoni Pasta Salad
Betty Crocker Suddenly Salad recipe
1 pkg Suddenly Caesar pasta salad mix
Cold water and vegetable oil call for on package
1 cup ready to eat pepperoni slices, cut in half
1 medium tomato, coarsely chopped (3/4 cup)
1 jar (2 1/2 oz) sliced mushrooms, drained
Make salad as directed on package. Stir in remaining ingredients. Store covered in refrigerator.
4 to 5 main dish servings.
Caesar’s Fillets
Attention all microwave owners – try this recipe with your next catch.
1 pound fish fillets
1/2 cup Caesar salad dressing
1/2 cup seasoned bread croutons
1/2 cup shredded Cheddar cheese
Dry fish fillets well. Moisten thoroughly with Caesar dressing. Lay single layer in a microwave pan. Cover with bread crumbs. Top with Cheddar cheese. Cover.
Microwave on high until fish flakes easily with a fork, or until cheese is melted. Check after 5 minutes. Let stand a minute. Check again.
Serves 2-3.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch
Mango Shrimp Salsa
From Clancy’s – Aldi
16 oz medium easy peel raw shrimp, thawed & peeled
3 Tbsp & 1 tsp extra virgin olive oil, divided
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp crushed red pepper
pinch chili powder
1/4 tsp garlic powder
3/4 tsp Iodized salt, divided
1/4 tsp & pinch ground black pepper, divided
2 ripe mangos, peeled & diced
1/2 red onion, diced
3 Tbsp freshly squeezed lime juice
2/3 cup chopped cilantro
10 oz big dippers tortilla chips
In a large bowl, combine the shrimp with 1 tsp oil, paprika, cumin, crushed red pepper, chili powder, garlic powder, 1/4 tsp salt & a pinch of pepper. Toss until thoroughly combined.
In a medium skillet over medium-high heat, heat 2 Tbsp oil, saute shrimp until opaque. Chill 20 for 20 minutes.
In a medium bowl, combine the mango, red onion, lime juice, remaining oil, salt & pepper.
Chop the shrimp, toss with the mango mixture.
Add the cilantro and toss until combined. Serve with chips.
Fruit Cocktail Appetizer
-Catherine Lundquist
2 cup crushed pineapple
1 can grapefruit
3 Tbsp lemon juice
20 or 30 after dinner mints, pillow type
Mix fruit and crushed mints together. Let stand until mints dissolve. Chill. Garnish with mint leaves and cherries. Serves about 8. Mints give a wonderful flavor. Oranges may be added for color.
-Aldersgate Methodist Church- St Louis Park, MN circa 1946
Slow Cooker Chicken Fajitas
Hands on: 10 minutes
Total time: 3 hours 10 minutes
Makes 4 servings
Ingredients
3 frozen boneless skinless chicken breasts
3 bell peppers, sliced (any combination of green, red, yellow or orange)
1 small onion, sliced
1 (10 oz) can diced tomatoes with green chilies
2 tsp chili powder
2 tsp cumin
Tortillas, sour cream & guacamole
Directions
1. Combine all ingredients except tortillas and toppings in slow cooker (6 quart size).
2. Cook on Low 8-9 hours or High 3-4 hours.
3. Shred chicken, serve in tortillas with sour cream and guacamole.
Tip: Don’t have chili powder and cumin? – Substitute 1 (1.25 oz) packet fajita or taco seasoning.
-Market Pantry (Target Brand)
Chicken Bacon Ranch Wraps
Hands on time: 20 minutes
Total time: 25 minutes
Makes 4 wraps
Ingredients
8 slices turkey bacon
2 tsp oil
1 lb boneless, skinless chicken breasts, cut into 1/2 inch strips
1/2 cup reduced fat ranch dressing
4 high fiber flour tortillas (9 inch), warmed
1 cup reduced fat mild cheddar shredded cheese
1 tomato, chopped
Shredded lettuce
1. Cook bacon in large non-stick skillet over medium heat, turning occasionally, until crisp; drain on paper towels.
2. Heat oil in skillet; add skillet. Cook over medium-high heat 4-7 minutes, stirring occasionally, until fully cooked. Remove from heat, stir in dressing.
3. Arrange chicken and bacon in tortillas. Sprinkle with cheese, tomato and lettuce. Wrap and secure with toothpick, if desired.
-Market Place (Target Brand)
Bacon Cheeseburger Rotini
Hands on time: 15 minutes
Total time: 30 minues
Makes 4 servings
Ingredients
8 slices bacon
1 lb ground beef
2 cups water
1 can (10.75 oz) condensed tomato soup
1/4 cup ketchup
2 12 cups rotini
1 cup cheddar jack finely shredded cheese
Directions
1. Cook bacon in large skillet over medium heat until crisp, drain on paper towels. Discard fat from skillet; add beef. Cook over medium-high heat until fully cooked; drain.
2. Stir in water, soup, ketchup and rotini; heat to boiling. Reduce heat; cover. Simmer 15 minutes until pasta is tender, stirring halfway through.
3. Sprinkle with cheese, crumble bacon onto cheese. Let stand 2 minutes to melt cheese.
-Market Pantry (Target brand)
Mushroom Chicken Risotto
Ingredients
1 Tbsp olive oil
3 (about 3/4 lb) boneless marinated chicken breasts, cut into chunks
1 tsp minced garlic
1 (8 oz) pkg fresh sliced mushrooms
1 (10 oz) can cream of mushroom soup
2 1/4 cups milk
3/4 cup (3 oz) finely shredded Parmesan cheese
1 cup long grain rice
1 cup frozen peas, thawed
Additional finely shredded Parmesan cheese, if desired
In a deep (12 inch) saute pan, heat oil over medium-high heat until hot. Cook & stir chicken, garlic & mushrooms 6-8 minutes or until chicken is no longer pink & vegetables are tender. Stir in soup, milk and cheese, bring to boil. Stir in rice. Cover; cook on low heat 20 minutes or until rice is tender. Gently stir in peas. Serve hot, garnished with more cheese. 1 servings.
-Crystal Farms
California Chicken Salad with Dried Cranberries
Chicken Salad:
3 cups shredded cooked chicken
1/2 cup diced cranberries
1/2 cup chopped yellow or orange bell peppers
1/4 cup diced green onions
2 Tbsp diced black olives
12 cup ranch dressing (regular or light)
Sandwich:
8 slices whole grain bread
4 large Romaine lettuce leaves
1 large avocado, peeled, cut into 1/8 inch slices
Directions
In a large bowl, stir together all chicken ingredients; set aside. To assemble sandwiches: Place 1 large lettuce leaf on top of 1 slice bread. Top with about 1/4 of the avocado slices. Place about 1 cup salad on sandwich; top with 1 piece of bread. Secure sandwich with wooden pick. Refrigerate leftovers. Makes 4 sandwiches.
-Ocean Spray
Light Style Breakfast Wraps
Serves 4
Prep time: 10 minutes
Cook time: 5 minutes
3 eggs
3 egg whites
1 1/2 cups (6 oz) reduced fat Colby jack cheese, divided
1/2 cup chopped Canadian bacon or cooked ham
1/4 cup thinly sliced diced green onion
1/4 tsp hot pepper sauce
4 (6-8 inch) whole wheat flour tortillas or flavored wraps
Beat together eggs and egg whites in a medium bowl. Stir in 1 cup cheese, Canadian bacon, green onion and if desired hot sauce. Coat a large nonstick skillet with cooking spray, place over medium-high heat. Add egg mixture, cook until eggs are desired consistency, stirring frequently. Heat tortillas according to package directions. Spoon egg mixture down center of tortillas; top with remaining 1/2 cup cheese. Roll up.
-sargento.com
Sweet Minis Stuffed with Cream Cheese
Fresh pesto ingredients:
1 cup fresh cilantro
1 small garlic clove
2/3 cup toasted walnuts
small pinch of sea salt
1/4 cup Parmesan cheese
1/2 cup olive oil
1 Tbsp fresh orange juice
Additional ingredients (not to be used in blender):
1 lb bag of sweet mini peppers
8 oz cream cheese or goat cheese
Put all ingredients into a blender or a food processor and puree.
Preheat oven to 350F. Leaving stem on the peppers, slice peppers and remove the seeds. Fill each pepper with cheese. Arrange peppers on a baking sheet, drizzle with a touch of olive oil and bake for about 8-10 minutes until peppers are tender and touch crispy. Remove from oven and arrange on a platter. Spoon pesto on top of each pepper.
-Aldi Sweet Peppers
Baked Florentine Chicken
4 skinless, boneless chicken breasts
1 egg
1/2 cup Italian bread crumbs
1/2 cup shredded 6 cheese Italian
14 cup finely chopped toasted walnuts
1 Tbsp butter or margarine, melted
Hot cooked spinach fettuccine
Warm spaghetti sauce
Additional shredded cheese
Serves 4
Directions
Heat oven to 400F. Lightly beat egg in shallow dish with 2 Tbsp water. In another shallow dish, combine bread crumbs, 1/2 cup cheese and walnuts. Dip each chicken breast in egg, then crumb mixture. Place in 2 quart baking dish. Drizzle with butter. Bake for 20 minutes or until chicken is tender and no longer pink inside. Serve hot over fettuccine, topped with sauce and cheese
-crystalfarms.com
Santa Fe Pinto Beans with Pork Kabobs
Serves 6-7 servings
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 Tbsp vegetable oil
1 can (14.5 oz) chicken broth
1/2 tsp ground cumin
1 can (16 oz) reduced sodium pinto beans, drained & rinsed
1 can (15 oz) reduced sodium black beans, drained & rinsed
1 can (10 oz) diced tomatoes with green chilies, undrained
1 can (11 oz) whole kernel corn, drained
1 Tbsp red wine vinegar
In a large skillet, saute the green pepper, onion, and garlic in oil for 3 minutes. Stir in the broth cumin. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add pinto beans, black beans, tomatoes, corn and vinegar. Heat thoroughly. Serve with grilled pork tenderloin kabobs.
-bushbeans.com
Stuffed Greek Chicken Wrap
Servings 4
1 (16 oz) garbanzo beans, drained
4 or 6 (8 inch) flour tortillas
1 cup romaine lettuce, shredded
1/4 cup Italian or Greek dressing
1/4 cup plain yogurt
1 cup chicken, cooked & shredded
1 small cucumber, peeled, seed & diced (about 1/2 cup)
1/4 cup red onion, thinly sliced
1 small tomato, cored & chopped (about 1/2 cup)
1/2 cup crumbled feta cheese
6 Kalamata olives, pitted & chopped or sliced
Place half the beans in a saucepan; mash gently with a potato masher or the back of a fork. Stir in remaining whole beans; heat through. Cover and set aside. Arrange tortillas on counter, place lettuce evenly in the center of each. Mix yogurt and dressing in a small bowl. Combine dressing mixture last. Divide mixture onto prepared tortillas. Fold in sides of tortilla and roll up lightly. Serve warm or cold.
-bushbeans.com
Ultra Creamy Mashed Potatoes
Prep 15 minutes
Cook 20 minutes
Makes 6 servings
3 1/2 cups chicken broth
5 large potatoes, cut into 1 inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 Tbsp butter
Generous dash ground black pepper
1. Heat the broth & potatoes in a 3 quart saucepan over medium-high heat to a boil.
2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
3. Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with reserved bacon.
-www.swansonbroth.com
Black Bean Soup
1 cup chicken broth
1 (15.5 oz) can black beans, rinsed & drained
1/2 cup salsa
Cilantro, avocado, lime juice or sour cream, if desired
1. Combine broth and beans in saucepan. Bring to a boil; reduce heat and simmer 5 minutes. While cooking, mash some of the beans with a fork or spoon.
2. Stir in salsa, heat. Add chopped cilantro, avocado, lime juice or sour cream for additional flavor.
-Market Pantry (Target Brand)
Berries & Spinach Salad
Hands on Time: 5 minutes
Total time: 5 minutes
Makes 4 servings
Ingredients
1 bag (6 oz) baby spinach leaves
1/3 cup poppyseed dressing
1 1/3 cups frozen triple berry fruit blend, partially thawed
1/2 cup slivered almonds, toasted, if desired
1. Toss spinach and dressing in large bowl. Arrange on serving plates.
2. Sprinkle each with berries and almonds. Serve immediately.
Tips:
* Great with balsamic dressing in place of poppy seed dressing.
* Delicious tossed with diced, fully cooked chicken.
-Market Pantry (Target brand)
Triple Berry Smoothies
Hands on time: 5 minutes
Total time: 5 minutes
Makes 4 servings
2 cups triple berry fruit blend (Market Pantry)
1 1/2 cups fruit juice
1 carton (6 oz) yogurt
1. Combine all ingredients in blender.
2. Blend on HIGH until smooth, stopping as necessary to scrape down sides.
-Market Pantry (Target brand)
Asparagus & Yellow Tomato Sauce
Serves 4-6
12 oz whole wheat rotini, cooked according to pkg directions
2 Tbsp unsalted butter
1 cup olive oil
2 cloves garlic, mixed
1/4 cup red onion, diced
2 cans asparagus, cut into 1 inch pieces
1 cup yellow tomatoes, diced
2 Tbsp fresh basil, chopped
1/2 tsp dried dill
Salt & pepper to taste
In a large non-stick skillet, melt the butter and oil over medium-high heat. Add garlic and onion; saute until fragrant, 2-3 minutes. Add asparagus and saute until crisp-tender, 2-3 minutes more. Add tomatoes, basil, and dill; saute until warm, about1 minute more. Toss with warm pasta and season with salt and pepper.
-Organic Brand – Aldi
Salsa Chicken Skillet
4 servings
2 Tbsp olive oil
1 lb boneless, skinless chicken breast, cut into 1/2″ pieces
1/2 lb fresh mushrooms, sliced
1 medium green pepper,chopped
1 small onion, chopped
2 ribs celery, chopped
1 garlic clove, chopped
1/2 cup frozen corn, thawed & drained
1 15 oz can reduced sodium black beans, drained
2 cups salsa, mild or spicy
2 cups cooked white rice
1/4 cup sour cream
1/4 cup shredded Cheddar cheese
Heat 1 Tbsp of the oil in a 10″ skillet over medium-high heat. Add chicken pieces; brown slightly. Remove chicken and set aside. Wipe skillet; heat remaining olive oil. Add mushrooms, green pepper, onion, celery, garlic, corn and beans. Bring to simmer. Stir in chicken and salsa; return to simmer. Cook 5-7 minutes. Serve over rice, topping with sour cream & cheese.
Bush’s Baked Beans at http://www.bushbeans.com
Bleu Cheese Dip with Celery & Onion
Preparation time: 5 minutes
Makes 4 cups
Refrigeration time: 1 hour
1 8 oz pkg cream cheese, room temperature
1 cup crumbled Bleu cheese
1 cup mayonnaise
1 cup sour cream
2/3 cup finely chopped celery
1/3 cup finely chopped sweet onion
2 garlic cloves, minced
1 tsp celery salt
1 tsp black pepper
celery sticks
1. Mix all ingredients together in large bowl.
2. Transfer to serving bowl; cover with plastic wrap and refrigerate for at least 1 hour.
3. Stuff fresh celery sticks with dip and top with slivered almonds or serve dip with celery sticks and/or other dippers of your choice.
Make ahead top: Dip may be prepared ahead of time and refrigerated for up to 3 days.
– Dandy Celery
Cheesy Corn Drop Biscuits
Makes 12 biscuits
2 cups all purpose baking mix
3/4 cup shredded Cheddar cheese
1/2 cup milk
1 (15.25 oz) can no salt Added Whole Kernel Corn, drained
2 Tbsp melted butter
1. Heat oven to 450F. Lightly grease or spray baking pan with cooking spray.
2. Stir all ingredients except melted butter until soft dough forms.
3. Drop by spoonfuls onto baking pan. Drizzle melted butter over tops of biscuits.
4. Bake 8-10 minutes or until golden brown.
-Market Pantry (Target brand)
Black Bean Tortilla Chili
4 servings
2 Tbsp olive oil
2 (6 or 8 inch) corn tortillas, cut into 2 inch strips
2 medium onions, chopped
1 large red bell pepper, chopped
4 cloves garlic, chopped
1 (15 oz) can corn, undrained
2 Tbsp chili powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/4 to 1/2 tsp cayenne pepper
1 (15oz) can black beans, drained
1 (16oz) can tomato sauce
salt & pepper
1/4 cup shredded Monterey Jack cheese
2 green onions, chopped
1/4 cup sour cream
2 Tbsp fresh cilantro, chopped
Heat half the oil in a 2 quart saucepan over medium high heat. Add cut tortillas and lightly brown. Remove to a paper towel lined plate; let drain. Heat remaining oil in saucepan. Add onion, red pepper, garlic, corn and seasonings. Cook 4 minutes; stir often. Add beans and tomato sauce. Season with salt and pepper to taste. Simmer 20 minutes. Serve topped with tortilla strips, cheese, green onions, sour cream and cilantro.
Chef tips: you can subtly spice this dish up by replacing the Monterey Jack cheese with Jalapeno Monterey Jack cheese.
-Bush’s Baked Beans
Fruit Salad with Vanilla
From Taste of Home
Makes 10 servings
Peach pie filling is the secret ingredient in this crowd-pleasing salad. Make it throughout the year using whatever fruits are in season. – Nancy Dodson, Springfield, IL
1 lb fresh strawberries, quartered
1 1/2 cups seedless red and/or green grapes, halved
2 medium bananas, sliced
2 kiwifruit, peeled, sliced and quartered
1 cup cubed fresh pineapple
1 can (21 oz) peach pie filling
3 tsp vanilla extract
In a large bowl, combine the strawberries, grapes, bananas, kiwi and pineapple. Fold in pie filling and vanilla. Chill until serving.
Caesar Pepperoni Pasta Salad
-Betty Crocker Suddenly Salad
1 pkg Betty Crocker Suddenly Salad Caesar pasta salad mix
Cold water & vegetable oil call for on package
2 cups broccoli flowerets
1 cup ready to eat pepperoni slices, cut in half
1 medium tomato, coarsely chopped (3/4 cup)
1 jar (2 1/2 oz) sliced mushrooms, drained
Make salad as directed on package. Stir in remaining ingredients. Store covered in refrigerator.
4-5 main dish servings
-General Mills
Italian Tortellini Vegetable Salad
8 Servings
Prep time: 25 minutes
1 (9oz) pkg refrigerated cheese filled tortellini
1 (9oz) pkg refrigerated spinach filled tortellini
2 cups small fresh cauliflower florets
2 cups small fresh broccoli florets
1 cup oil-packed julienne-cut sun-dried tomatoes (from 6.5 oz jar), drained
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 medium yellow bell pepper, chopped
2 (6oz) jars marinated artichoke hearts, drained, coarsely chopped & reserving 1/4 cup liquid
1 (8oz) bottle Italian salad dressing
1. Cook tortellini in large saucepan as directed on package, adding cauliflower and broccoli during last minute of cooking time. Drain; rinse with cold water to cool. Drain well.
2. Meanwhile, in large bowl, combine tomatoes, onion, parsley, bell pepper and artichokes. Add tortellini, cauliflower and broccoli to salad; stir gently. Add salad dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
-Pillsbury
Antipasto Pasta Salad
Prep time: 15 minutes
Start to finish: 1 hour 15 minutes
1 box (8.3oz) suddenly pasta creamy Italian pasta salad mix
1/2 cup mayonnaise or salad dressing
1 cup 1/4 inch strips salami
1 cup 1/4 inch strips provolone cheese
1 cup 1/4 inch strips red bell pepper (1 medium)
1. Make pasta salad as directed on pkg using mayonnaise. Stir in remaining ingredients.
2. Cover and refrigerate at least 1 hour. 4 servings.
-Betty Crocker Kitchens
Lamb Loin Chops with Baby Potatoes & Carrots
-Minneapolis Star & Tribune
Serves 4.
Note: Plan ahead, as the lamb chops need to marinate at least two hours. From, “The Ultimate One-Pan Oven Cookbook,” by Julia Konovalova.
3 garlic cloves, finely minced
2 1/2 large fresh sprigs rosemary, leaves chopped, divided
5 fresh thyme springs, divided
salt & pepper
Zest & juice of 1/2 lemon
olive oil
8 lamb loin chops (about 2 lb)
1 1/2 lb mini potatoes (a mixture of colors looks nice), unpeeled
3/4 lb baby carrots
Directions:
In large bowl, combine garlic, chopped leaves or 2 rosemary sprigs, 3 sprigs thyme, 1/4 tsp salt, 1/4 tsp pepper, lemon zest and juice and 3 Tbsp olive oil. Add lamb chops to bowl and mix to mate sure that the chops are covered by the marinade. Cover bowl and refrigerate for at least 2 hours, but preferably 4-6 hours.
To roast vegetables: Preheat oven to 400F. Cut smaller potatoes in half and larger one in quarters. Place potatoes in a 9×13 inch roasting pan, with carrots scattered around. Add chopped leaves or remaining 1/2 rosemary sprig, remaining 2 sprigs of thyme, 1/8 tsp salt and 1 Tbsp olive oil, and mix together. Cover roasting pan tightly with foil and bake for 30 minutes.
Meanwhile, take the chops from the refrigerator and bring to room temperature for 30 minutes. After vegetables are done baking, remove pan from oven and remove foil. Place lamb on top of the vegetables and spoon all the remaining marinade over them. Bake uncovered for 20 minutes, then flip the chops. Bake for another 10 minutes if you like your lamb on the rare side, until the internal temperature of the meat reaches 145F. Add another 5 minutes for medium, until the internal temperature reaches 155F – 160F.
Lipton Onion Burgers
-Lipton Soup
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 lbs ground beef
1/2 cup water
In large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done. Makes 8 servings.
*Also terrific with Lipton Recipe Secrets Beefy Onion, Onion-Mushroom or Beefy Mushroom Soup Mix.
English Muffin Pizza
-Lunds-Byerly’s
12 oz pasta sauce (1/2 jar)
6 English muffins
1 pkg shredded cheese or your choice
1 sm stick pepperoni or topping of your choice
Cut English muffins in half. Spread pasta sauce over the tops. Cover with cheese, add your favorite toppings. Bake in 350F oven for 5-10 minutes.
Bacon & Cheese Cornbread
-Lunds-Byerlys
1 pkg corn muffin mix
1/2 cup grated sharp Cheddar cheese
6 slices crisply cooked & crumbled bacon
Combine ingredients on cornbread muffin mix per instructions on the package. Reserve small amount of shredded cheese and bacon for topping; stir remaining cheese and bacon into muffin mix. Pour batter into a greased and floured 8″ square baking dish. Bake at 400F for 15 minutes; sprinkle reserved cheese and bacon over top and bake 10 minutes longer, or until cornbread is brown and firm.
Pasta Bake
-Lunds-Byerlys
1 lb pasta (your favorite shape)
2 24oz jars pasta sauce
1 14.5oz can diced tomatoes
2 cups shredded mozzarella cheese
1 lb block cheese – whole milk mozzarella
Combine pasta sauce and diced tomatoes. Simmer on stove for 45 minutes. Stir occasionally (the longer the sauce simmers the better it tastes). In the meantime, cook pasta according to package. Slice cheese block into semi-thick slices. Pre-heat oven to 375F. In 9×13 deep casserole dish, layer as follows cover bottom of dish with sauce, then a layer of pasta, then a layer of sauce, then a layer of shredded cheese, then another layer of pasta, layer of sauce, then the last layer, spread the cheese slices over entire casserole. Cover and bake at 375F for 20 minutes. Remove foil and bake an additional 25 minutes.
Tips: to avoid dryness, be generous with sauce layers, pasta really soaks it up while baking. Use toothpicks at each end to keep the foil from sticking to the cheese.
Berries & Spinach Salad
-Market Pantry
Hands on time: 5 minutes
Total time: 5 minutes
Makes 4 servings
1 bag (6oz) baby spinach leaves
1/3 cup poppy seed dressing
1 1/3 cups frozen triple berry fruit blend, partially thawed (blackberry, strawberry, blueberry)
1/2 cup slivered almonds, toasted, if desired
1. Toss spinach and dressing in large bowl. Arrange on serving plates.
2. Sprinkle each with berries and almonds. Serve immediately.
Tips:
Great with balsamic dressing in place of the poppy seed dressing.
Delicious tossed with diced, fully cooked chicken.
Triple Berry Smoothies
-Market Pantry
Hands on time: 5 minutes
Total time: 5 minutes
Makes 4 servings
2 cups triple berry fruit blend (strawberry, blackberry, blueberry)
1 1/2 cups fruit juice
1 carton (6 oz) yogurt
1. Combine all ingredients in blender.
2. Blend on HIGH until smooth, stopping as necessary to scrap down sides.
Stuffed Greek Chicken Wrap
-Bush’s Beans
1 (16 oz) can garbanzo beans, drained
4 or 6 (8 inch) flour tortillas
1 cup romaine lettuce, shredded
1/4 cup Italian or Greek dressing
1/4 cup plain yogurt
1 cup chicken, cooked and shredded
1 small cucumber, peeled, seeded and diced (about 1/2 cup)
1/4 cup red onion, thinly-sliced
1 small tomato, cored & chopped (about 1/2 cup)
1/2 cup crumbled feta cheese
6 Kalamata olives, pitted & chopped or sliced
Place half the beans to a saucepan; mash gently with a potato masher or the back of a fork. Stir in remaining whole beans; heat through. Cover and set aside. Arrange tortillas on counter, place lettuce evenly in the center of each. Mix yogurt and dressing a small bowl. Combine remaining ingredients with bean mixture, adding the yogurt and dressing mixture last. Divide mixture onto prepared tortillas. Fold in sides of tortilla and roll up tightly. Serve warm or cold.
Loaded “Baked Potato” Dip*
-Triscuit (www.triscuit.com)
Prep time: 10 min
Total time: 30 min
Makes 22 servings
2 Tbsp dip & 10 crackers each
1/2 cup instant potato flakes
1/2 cup milk
1 cup reduced fat sour cream
4 oz (1/2 of 8 oz pkg) Neufchatel cheese, softed
2 green onions, sliced, divided
1 cup shredded reduced fat colby & Monterey jack cheeses
2 Tbsp real bacon bits
Brown rice Triscuit thin crisps sour cream & chive
Heat oven to 350F Mix potato flakes and milk in large bowl, let stand 5 min or until milk is absorbed. Add sour cream, Neufchatel and half of the onions; mix well.
Spoon into 9″ pie plate; sprinkle with shredded cheese and bacon bits. Bake 15-20 minutes or until cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with crackers.
*substitute prepared mashed potatoes for the flakes and reduce milk to 2 Tbsp
Bleu Cheese Dip with Celery & Onion
-Dandy Celery
Preparation Time: 5 minutes
Refrigeration Time: 1 hour
Makes 4 cups
1 (8oz) pkg cream cheese, room temperature
1 cup crumbled Bleu cheese
1 cup mayonnaise
1 cup sour cream
2/3 cup finely chopped celery
1/3 cup finely chopped sweet onion
2 garlic cloves, minced
1 tsp celery salt
1 tsp black pepper
celery sticks
1. Mix all ingredients together in large bowl.
2. Transfer to serving bowl; cover with plastic wrap & refrigerate for at least 1 hour.
3. Stuff fresh celery sticks with dip & top with slivered almonds or serve dip with celery slices and/or other dippers of your choice.
Make ahead tip: Dip may be prepared ahead of time and refrigerated for up to 3 days.
Cheesy Corn Drop Biscuits
-Market Pantry
2 cups all purpose baking mix
3/4 cup shredded Cheddar cheese
1/2 cup milk
1 (15.25oz) can no salt added whole kernel corn, drained
2 Tbsp melted butter
1. Heat oven to 450F. Lightly greased or spray baking pan with cooking spray.
2. Stir all ingredients except melted butter until soft dough forms.
3. Drop by spoonfuls onto baking pan. Drizzle melted butter over top of biscuits.
4. Bake 8-10 minutes or until golden brown.
Black Bean Tortilla Chili
-Bush’s Beans http://www.bushesbeans.com
4 servings
2 Tbsp olive oil
2 (6 or 8 inch) corn tortillas, cut into 2 inch strips
2 medium onions, chopped
1 large red bell pepper, chopped
4 cloves garlic, chopped
1 (15oz) can corn, undrained
2 Tbsp chili powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/4 – 1/2 tsp cayenne pepper
1 (15 oz) can black beans, drained
1 (16 oz) can tomato sauce
salt & pepper
1/4 cup shredded Monterey Jack cheese
2 green onions, chopped
1/4 cup sour cream
2 Tbsp fresh cilantro, chopped
Heat half the oil in a 2 qt saucepan over medium high heat. Add cut tortillas and lightly brown. Remove to a paper towel lined plate; let drain. Heat remaining oil in saucepan. Add onion, red pepper, garlic, corn and seasonings. Cook 4 minutes; stir often. Add beans and tomato sauce. Spoon with salt & pepper to taste. Simmer 20 minutes. Serve topped with tortilla strips, cheese, green onions, sour cream and cilantro.
Chef tips: You can subtly spice this dish up by replacing the Monterey Jack cheese with Jalapeno Monterey Jack cheese.
Pasta Club Salad
http://www.sargento.com
Serves 8
Prep time: 20 min
12 oz spiral or tube pasta, cooked & drained
3 cups cooked, diced chicken or turkey
8 strips bacon, crisply cooked, crumbled
1 cup ranch salad dressing
2 large tomatoes, seed & chopped
1 1/2 cups (6 oz) shredded sharp Cheddar cheese, divided
1 pkg (10oz) salad greens
Toss pasta with chicken, bacon & dressing. Refrigerate, covered, 1 hour or longer. Just before serving, toss pasta mixture with tomatoes and 1 cup cheese. Arrange salad greens on serving plates. Top with pasta mixture and sprinkle with remaining cheese.
Mint Brownie Ice cream Dessert
-Essential Everyday
Active time: 30 minutes Total time: several hours Amount: 20 servings
1 (19.8oz) pkg chocolate fudge brownie mix
2 1/2 cups semi-sweet chocolate chips, divided
1 (14 oz) can sweetened condensed milk
1 (48 oz) container mint chocolate chip ice cream, softened
1 (8 oz) container Creamy Whipped topping
Lipton Onion Dip
1 envelope Lipton Recipe Secrets onion soup mix
1 container (16 oz) sour cream
1. In medium bowl; blend all ingredients; chill if desired.
2. Serve with your favorite dippers.
Makes 2 cups. Prep time: 5 minutes.
New twist: Salsa Onion Dip: Stir in 1/2 cup of your favorite salsa.
-Lipton Recipe Secrets
Slow Cooker Pot Roast
1 Tbsp oil
3 – 3 1/2 lb boneless pot roast
4 carrots, sliced
4 medium all purpose potatoes, cut into 1 inch pieces
2 envelopes Lipton Recipe Secrets onion soup mix
3/4 cup water
1. In large skillet, heat oil and brown roast.
2. In slow cooker, arrange vegetables; top with roast.
3. Combine soup mix with water and add to slow cooker. Cook covered on LOW 8-10 hours or HIGH 4-6 hours. Remove roast and vegetables.
4. To thicken gravy, stir in 1/4 cup water blended with 2 Tbsp all purpose flour. Cook on HIGH until thickened.
8 Servings – Prep Time: 10 minutes, Cook Time: 4 hours
-Lipton Recipe Secrets
Souperior Meat Loaf
1 envelope Lipton Recipe Secrets onion soup mix
2 lbs ground beef
3/4 cup plain dry bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
1. Preheat oven to 350F. Combine all ingredients in large bowl.
2. Shape into loaf in 13 x 9 inch baking roasting pan.
3. Bake uncovered 1 hour or until done. Let stand 10 minutes.
8 servings; Prep time: 10 minutes; Cook time: 1 hour (slow cooker adaptable)
-Lipton Recipe Secrets
Onion Roasted Potatoes
1 envelope Lipton Recipe Secrets onion soup mix
4 medium all purpose potatoes, cut into large chunks (about 2 lbs)
1/3 cup vegetable oil
1. Preheat oven to 425F. In a 13 x 9″ baking pan or roasting pan, combine all ingredients.
2. Bake, stirring occasionally, 35 minutes or until potatoes are tender golden brown.
Makes 4 servings. Prep time: 10 minutes, Cook time: 35 minutes
-Lipton Recipe Secrets
Lipton Onion Burgers
Combine 1 envelope soup. Mix 2 lbs ground beef and 1/2 cup water; shape into 8 patties. Grill or broil until done. Makes 8 servings.
-Lipton Recipe Secrets
Onion Soup
Directions
Empty 1 envelope soup mix into medium saucepan. Stir in 4 cups (32 oz) water and bring to a boil, stirring occasionally.
Reduce heat and simmer uncovered, stirring occasionally, 10 minutes.
Makes 3 1/2 cups
-Lipton Recipe Secrets
Crabbies
Judy Dunn – Published in the Kandi Co-Op Cookbook of 2008
6 English muffins
1- 5 oz jar old English cheese spread
1- (6 1/2 oz) can crab meat, drained
2/3 stick soft margarine
1 1/2 Tbsp mayonnaise
1/2 tsp garlic salt
1/2 tsp seasoned salt
Split muffin in half. Cream all ingredients together and spread evenly on muffin halves. Cut each half into sixths. Place on cookie sheet & freeze. When hard, put in a plastic bag or covered container and keep in freezer until needed.
To serve: Broil frozen wedges approximately 3-6 minutes or until lightly browned. Serve hot. Serves 8-12.
Edie’s Overnight Buns
by Diane Maurice – KPC Manager – Published in the Kandi Co-Op Cookbook of 2008
1/2 cup butter flavored Crisco
1 Tbsp salt
1 cup sugar
2 eggs
Blend together until fluffy .
1 pkg quick rise yeast & 1 tsp sugar dissolved in 1/4 cup warm water
Add 3 cups warm water and 10-12 cups flour, more or less to make soft, but not sticky dough. Knead well. Put in bowl that has been well sprayed, spray the top of dough and cover with plastic wrap. Punch down every 45 minutes for 4 times. Make into buns. Spray and cover with plastic to prevent from drying out. Let rise about 1 hour. Bake at 350F until golden brown. Brush with margarine while hot. Enjoy.
Freezer Crescent Rolls
by Diane Maurice – KPC Manager – Published in the Kandi Co-Op Cookbook of 2008
3 tsp active dry yeast
2 cups warm water (110 – 115F)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1 1/2 tsp salt
6 to 6 1/2 cups all purpose flour
In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form to a firm dough.
Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12 inch circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 inches apart on waxed paper lined baking sheets. Curve ends to form crescents. Cover and freeze. When firm, transfer to a large re-sealable plastic freezer bag. Freeze for up to 4 weeks. To use frozen rolls, arrange frozen rolls 2 inches apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight. Let rise in a warm place for 1 hour or until doubled. Bake at 350F for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.
Frozen Bread Caramel Rolls
by Arlene Preslicka – Published in the Kandi Co-Op Cookbook of 2008
2 loaves of frozen bread
1 cup brown sugar
2 Tbsp milk
1 small vanilla pudding mix (not instant)
1/2 cup melted butter
1/2 cup Karo syrup
Cinnamon to taste
2 Tbsp milk
Thaw loaves, don’t allow to rise. Break 1 loaf in bottom of greased 9×13 inch pan. Tear apart into 1 or 2 inch chunks. Melt butter, remove and add brown sugar, pudding mix, syrup, milk and cinnamon. Pour over broken bread. Break second loaf on top. Let rise 2 1/2 to 3 hours. Bake at 350F about 30 minutes.
Oatmeal Bread
by Hazel Vegdahl – Published in the Kandi Co-Op Cookbook of 2008
1 cup oatmeal
2 cups white flour
1 cup whole wheat flour
1/2 cup molasses
1 Tbsp oil
1 pkg yeast
1 1/4 cup water
I make this in a bread machine and take it out after kneading and put it in a bread pan. Let rise until double size. Bake at 350F for 45 minutes.
Banana Muffins
By Hazel Vegdahl – Published in the Kandi Co-Op Cookbook of 2008
1 large ripe banana
1/4 tsp soda
Let stand 10 minutes.
Add:
1/2 cup sugar
1/2 cup mayonnaise
1 cup flour
1/2 cup chocolate chips
Spoon in muffin tins and bake 20 minutes at 350F.
Boudro’s Guacamole – San Antonio – Alamo, Texas
– We watched this make at the table treat – The only difference was that we used roasted tomato picante instead of toasted tomatoes
1 lime (juice of)
1 orange (juice of)
1 avocado (diced)
1 1/2 tsp kosher salt
1 Tbsp sweet onion, chopped
1 Tbsp toasted tomato (we like roast tomato picante)
1 Tbsp cilantro
(We like to add a diced clove of garlic in this recipe)
Mix all together. Makes about 1 cup.
Spicy Shrimp Sauce
1/2 cup ketchup
2 Tbsp prepared horseradish
1 Tbsp Worcestershire sauce
Mix all ingredients and serve with cooked chilled shrimp.
Noodle Ramen Salad
4 (3oz) pkg chicken flavored ramen, crumbled
16 oz bag broccoli coleslaw
1 cup oil
1/2 cup red wine vinegar
1/2 cup sugar
1/2 cup sunflower seeds
1/2 cup slivered almonds
Place noodles in bottom of shallow container; spread broccoli slaw on top and set aside. In a separate bowl, mix oil, vinegar, sugar and noodle flavor packets together. Pour over noodles and slow but do not mix. Cover and refrigerate for at least 18 hours, toss mixture with sunflower seeds & almonds before serving. Makes 10 servings.
South Padre Island Salad
1 small head lettuce
1 small head cauliflower
1/2 cup diced celery
1/4 cup onion, diced
1/4 cup diced bell pepper (optional)
1 cup crisp crumbled bacon
1/2 cup roasted sunflower seeds
4 oz shredded cheddar cheese
Dressing
2 cups mayonnaise
1/4 cup sugar
1/4 cup Parmesan cheese
Toss together all salad ingredients. Set aside. Mix remaining ingredients together for salad dressing. Toss salad with dressing just before serving.
Yields 6 servings.
-Brownsville Junior Service League
Brownsville, Texas
Confederate Air Force Wings
25 chicken wings
3 Tbsp honey
1/2 cup pineapple juice
2/3 cup soy sauce
1/2 tsp ginger
2 cloves garlic, chopped
Split wings, discard tips. Mix remaining ingredients together. Pour over chicken and marinate overnight. Bake on a cookie sheet at 350F for 1 hour, turning 2-3 times.
-Brownsville Junior Service League
Patio Bloody Mary Mix
1 (23 oz) can tomato juice
1 (10 oz) can beef broth
1 (16 oz) can orange juice
1/4 cup lemon juice
1/4 cup Worcestershire sauce
Salt
Dash of Tabasco sauce
Vodka
Celery Ribs
Mix all ingredients well. Use 1 1/2 oz vodka and ice for each serving. Serve with a celery rib for a swizzle stick.
-Brownsville Junior Service League
Brownsville, Texas
Vodka Slush
1 (6 oz) can frozen orange juice concentrate, thawed
2 (6 oz) cans frozen lemonade concentrate, thawed
2 (6 oz) cans frozen limeade concentrate, thawed
1 cup sugar
3 1/2 cups water
2 cups vodka
2 (28 oz) bottles lemon-lime soda, chilled
Combine first 6 ingredients, mixing well. Freeze 48 hours, stirring occasionally. For each serving, spoon 3/4 cup frozen mixture into a tall glass, fill with soda. Serve at once. Great for lunch or brunch.
-Brownsville Junior Service League
Brownsville, Texas
South Texas Sangria
3 lemons, cut into 1/4 inch slices
6 oranges, cut into 1/4 inch slices
2 apples, cut into thin slices
1 lime, cut into 1/4 inch slices
1 cup sugar, more to taste
1 gallon dry red wine
8 oz brandy
Chilled club soda to taste
Combine lemons, oranges, apples, lime and sugar in a large pitcher. Pour in wine and brandy; stir well. Refrigerator for at least 1 hour. Add chilled club soda to taste
Yield 18 servings
-Brownsville Junior Service League
Brownsville, Texas
Rio Grande Tea
2 cups brewed tea
1 1/2 cups unsweetened orange juice
3/4 cup unsweetened pineapple juice
5 whole cloves
1 (3 inch) stick cinnamon
1/4 tsp whole allspice
Orange slices (optional)
Combine first 6 ingredients in a medium saucepan. Bring to a boil. Remove from heat; cover and let stand 20 minutes. Remove and discard spices using a slotted spoon. Cover and chill. Serve over ice, garnish with orange slices, if desired. Yield 4 servings.
-Brownsville Junior Service League
-Brownsville, Texas 1996
Grecian Kale Wrap
– L’oven Fresh – Aldi brand
Prep time 8 minutes
Total time 8 minutes
Yields 2 wraps
Dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1/2 tsp minced garlic
1 1/2 tsp lemon juice
3 Tbsp feta crumbles
1/2 tsp oregano
1 Tbsp finely chopped dill
salt & pepper, to taste
Salad:
5 cups kale, ribs removed & coarsely chopped
1/4 cup diced red bell pepper
1/2 cup diced cucumber
2 Tbsp finely chopped red onion
1/2 cup diced tomato
2 L’oven Fresh sun dried tomato wraps
Directions:
1. For the dressing: In a medium bowl, whisk dressing ingredients until thoroughly combined.
2. For the salad: In a large bowl, combine kale, red pepper, cucumber, red onion and tomato. Add dressing and toss together.
3. To assemble wrap: Place salad equally in the center of each wrap. Fold sides of wrap in, tuck and roll the wrap, finishing with the seam on the bottom.
4. To serve: Cut in half and use a toothpick to hold together.
Recipe courtesy of ALDI Test Kitchen.
Church Lady Recipes 