Page 1 Top of Page
PINEAPPLE FRUIT SALAD
Cut up a fresh pineapple and put it in a bowl. Pour in 16 oz. can of Cream of Coconut. (Found in the liquor department of grocery store.) Sprinkle fresh coconut over the top.
BOXTY
(Potato
Griddle Cakes)
1/2
lb. raw potatoes
1/2
lb. cooked mashed potatoes
1/2
lb. plain flour milk (see recipe for amount)
1
egg
1
medium onion, chopped fine
salt
and pepper
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper, onion and flour. Beat the egg and add to mixture with just enough milk to make batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Serve with a tart apple sauce, or as part of an Ulster Fry with bacon, fried sausage, fried eggs, black pudding and soda bread.
SUPERB STRAWBERRY BANANA FRENCH TOAST
10-12
slices of day old French bread, sliced diagonally
5
eggs, lightly beaten
3/4
cup milk
1
tbsp. vanilla
1
pinch baking powder
1
16 oz. pkg. whole, frozen strawberries
2
firm bananas, sliced
1
cup sugar
1
tbsp. pumpkin pie spice
cinnamon
& sugar for sprinkling
In a large baking dish arrange the bread. In a medium bowl, mix the eggs, milk, vanilla and baking powder. Pour over the bread and turn each piece to coat. Cover and refrigerate overnight. Remove dish from the fridge and let set. In a large bowl combine the strawberries, bananas, sugar and pumpkin pie spice. Pour strawberry mixture into a greased baking dish, large enough to hold the soaked bread. Place the soaked bread on the strawberry mixture and sprinkle lightly with cinnamon sugar. Bake at 350 degrees for 30 minutes.
C0PYKAT
IRISH C0FFEE
(Simon
and Seafort's publication)
Preheat a 7 oz. fizz glass with hot water. Mull 2 cubes of sugar in the glass.
Then pour the following in the order given:
Rich,
strong coffee to 2/3 mark
1
oz. Murphy's Irish Whiskey
Float
fresh, soft whipped cream
Note: The liquor is always poured last to be sure the alcohol does not evaporate, and the drink maintains its strength.
STRAWBERRY SPRING SALAD
3
tbsp. White Wine Vinegar
3
tbsp. water
1
tsp. honey
2
tbsp. Extra virgin olive oil
1/8
tsp. salt
1/8
tsp. pepper
3
cups strawberries, quartered
10
oz. Italian blend salad greens
4
tsp. pine nuts, roasted
Combine first six ingredients and stir well with a whisk. Combine strawberries and greens. Add the vinegar mix; toss to coat. Sprinkle with nuts. (The giver of this recipe suggested using slivered almonds and some finely diced red onion.)
Page 2 Top of Page
CRANBERRY COOLERS
Version 1
1 cup of ice in blender, plus 1 1/2 shot bourbon, 1 1/2 shot cranberry juice, 1/2 shot orange juice, 1 tsp. sugar. Blend until smooth. Pour into parfait glass with mint garnish.
Version 2:
2 oz. cranberry juice, 1/2 tbsp. orange juice. Fill with club soda.
CHINESE SALAD
1
pkg. broccoli slaw
1/2
cup almonds
1
cup sunflower seeds
1
pkg. oriental/ramen noodles
1
small onion, minced
Dressing:
1/2
cup sugar
1/3
cup vinegar
1/4
cup oil
flavor
package from the noodles
Crumble noodles and add non-dressing ingredients. Whisk together and toss well and refrigerate overnight.
FRUIT SALAD
1
large pkg. vanilla instant pudding
2
tbsp. Tang
1
15 oz. can pineapple chunks
1
15 oz. can chunky mixed fruit
1
10 oz. can mandarin oranges
2
medium bananas, if desired
Drain all fruits, reserving juices. Combine Tang and pudding, fold in drained fruit, using juices as needed to get the desired consistency. Refrigerate overnight.
HOMEMADE
RANCH STYLE SALAD DRESSING
(Makes
a great dip, too!)
Have the spices premixed and stored in an airtight container. Before serving, add mayonnaise and buttermilk. Be creative! Add, subtract and/or substitute spices 'til you find the perfect blend for your tastes!!
1
1/2 tbsp. parsley
1/2
tbsp. pepper
1/2
tbsp. dried chives
1/4
tbsp. dried tarragon
1
tbsp. salt
1/4
tbsp. oregano
1/2
tbsp. garlic powder
Just before serving mix 1/2 cup of mayonnaise and 1/2 cup of buttermilk to 1 tbsp. of your spice mixture. Mix well. Tastes best when put in the refrigerator for one hour to chill and let flavors mix.
SIMPLE SALAD DRESSING
1/2
cup olive or vegetable oil
1/4
cup sugar
3
tbsp. cider vinegar
1
tbsp. minced fresh parsley
1/2
tsp. salt
1/4
tsp. pepper
Salad greens and vegetables of your choice
Combine first six ingredients in a jar with a tight fitting lid. Shake until blended. Store in the refrigerator. Shake before serving. Drizzle over salad and/or vegetables. (Makes about 1 cup of dressing.)
PICKLED CHICKEN GIZZARDS
1
cup water
1
cup apple cider vinegar
1/2
cup sugar
1
tsp. salt
1
large onion, sliced in 1/4" slices
Cook the gizzards and drain them. Bring the first four ingredients to a boil and add gizzards. Return to a boil. Remove from heat. Add onion. Add pickling spice if desired (in a cheesecloth).
E -Z ASPARAGUS
Take 1 pound fresh asparagus, dot with butter. Bake at 350 degrees for 25-30 minutes.
Page 3 Top of Page
APPLE, CINNAMON & RAISIN MINI-MUFFINS
1
cup each all purpose flour and quick cooking rolled oats
3
tbsp. firmly packed brown sugar
2
tsp. baking powder
1/2
tsp. ground cinnamon
1
large egg
1/2
cup apple juice
3
tbsp. salad oil
1
medium size (about 6 oz.) tart green skinned apples (Granny Smith or Newton),
peeled, cored & shredded
1/2
cup raisins
In a small bowl mix flour, oats, sugar, baking powder and cinnamon. In another bowl combine egg, apple juice, oil, apple and raisins. Beat to mix well. Add dry ingredients and stir just until batter is evenly moistened.
Spoon batter equally into 24 greased tiny (about 1-1 1/2 inch diameter) muffin pans. Bake in a 400 degree oven until well browned (about 20 minutes). Remove from pans and serve warm or cool. If made ahead, let cool completely on racks; then package airtight and hold at room temperature until next day. Or freeze for longer storage.
BASIL GREEN BEANS
2
cups frozen French style green beans
2
tbsp. butter or margarine
1/2
tsp. dried basil
1/2
tsp. lemon pepper seasoning
salt
to taste
Combine all ingredients in a saucepan. Cover and bring to a boil. Reduce heat. Simmer for 6-8 minutes, or until the beans are tender.
COCONUT CREAM PUDDING MIX BANANA BREAD
2
cups sugar
1
cup oil
5
eggs
2
cups mashed bananas
1
tsp. salt
1
tsp. soda
1
tsp. cinnamon
2
cups flour
1
1/2 cups walnuts
2
pkg. instant coconut cream pudding
Mix all ingredients together. Form into 3 loaves. Bake for 1 hour at 350 degrees.
HOT PIZZA DIP
1
8 oz. package cream cheese, softened
1
tsp. Italian seasoning
1
cup (4 oz.) shredded mozzarella cheese
3/4
cup grated Parmesan cheese
1
can (8 oz.) pizza sauce
2
tbsp. chopped green pepper
2
tbsp. thinly sliced green onion
breadsticks
or tortilla chips
In a mixing bowl beat the cream cheese and Italian seasoning. Spread in an ungreased 9 inch microwave safe pie plate. Combine mozzarella and Parmesan cheeses; sprinkle half over the cream cheese. Top with the pizza sauce, remaining cheese mixture, green pepper and onion. Microwave, uncovered on high for 3-4 minutes or until cheese is almost melted, rotating a half turn several times. Let stand for a minute or two. Serve with breadsticks or tortilla chips.
LEMON-GARLIC MUSHROOMS
1/4
cup lemon juice
3
tbsp. minced fresh parsley
2
tbsp. olive oil or vegetable oil
3
garlic cloves, minced
pepper
to taste
1
pound large fresh mushrooms
In a small bowl combine the first five ingredients. Set aside. Grill the mushrooms, covered, over medium hot coals for 5 minutes. Brush generously with lemon mixture. Turn mushrooms, grill 5-8 minutes longer, or until tender. Brush with remaining lemon mixture before serving.
FRENCH TOAST CASSEROLE
(Can
be started the night before!)
1
loaf (10 oz.) French bread, cut into 1 inch cubes (10 cups)
8
eggs
3
cups milk
4
tsp. sugar
1
tsp. vanilla extract
3/4
tsp. salt (optional)
Topping:
2
tbsp. butter or margarine, cubed
3
tbsp. sugar
2
tsp. ground cinnamon
maple
syrup, optional
Place bread cubes in a greased 9 x 13 x 2" baking dish. In a mixing bowl beat the eggs, milk, sugar, vanilla and salt (if desired). Pour over the bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon: sprinkle over the top. Cover and bake at 350 degrees for 45-50 minutes. or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired.
Page 4 Top of Page
CHOCOLATE ROSES
1
large pkg. (12 oz.) Chocolate Chips, melted
1/3
cup white Karo Syrup
Combine and put on wax paper. Chill over night. Then make in size of macadamia. Place six balls on waxed paper and flatten. Shape into roses.
POTATO PIE DESSERT (Irish)
1/2
lb. boiled potatoes
1/4
lb. butter, melted
3/4
lb. sugar
3
almonds, pounded to powder
1
tbsp. orange extract
6
eggs
glass
of whiskey
Mash the potatoes until lump free. Separate the yolks and whites of the eggs and beat separately, the yolks until they are lemon colored, the whites until they are stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes. Mix well. Then add a the glass of whiskey. When well combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375 degrees for 40-45 minutes.
"JUST A PLAIN & SIMPLE CAKE"
Prepare 1 box of white cake mix per the directions on the box. Then add 6 tbsp. Creme de Menthe. Bake as directed. Remove cake from oven and cool for at least 10 minutes. Then spread with one 12 oz. jar caramel ice cream topping. Let cool the rest of the way. Mix 3 tbsp. of Creme de Menthe into an 8 oz. container of Cool Whip. Spread over top of the cake and refrigerate.
GRETCHEN'S PISTACHIO CAKE
1
box Duncan Hines white cake mix
5
eggs
1/2
cup oil
1/2
cup water
1/2
cup milk
2
pkg. Pistachio Pudding mix
Beat all ingredients together with an electric mixer. Pour into a greased and floured angel food cake pan. Bake at 350 degrees for 55 minutes. When done, sprinkle with powdered sugar or drizzle with chocolate frosting.
APPLE-RASPBERRY CRISP
1
cup (packed) golden brown sugar
1
tbsp. + 1/2 cup all purpose flour
2
1/2 pounds Granny Smith apples (about 5 large), peeled, quartered, cored
and thinly sliced
1
cup frozen unsweetened raspberries (unthawed)
1/2
cup old fashioned oats
1
1/2 tsps. ground cinnamon
1/4
tsp. salt
5
tbsps. (3/4 stick) chilled unsalted butter, diced
vanilla
ice cream or whipped cream
Preheat oven to 350 degrees. Mix 1/2 cup golden brown sugar and 1 tbsp. flour in a large bowl. Add apple slices and frozen raspberries. Toss to coat. Transfer apple and raspberry filling to an 8 x 8 x 2" glass baking dish. Mix oats, cinnamon, salt and remaining 1/2 cup golden brown sugar and 1/2 cup flour in a medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling. Bake crisp until apples are tender and oat topping is golden brown and firm (About 1 hour.) Cool for 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls. Top with ice cream or whipped cream.
TOFFEE
MALTED COOKIES
(from
March/April '01 Country Woman magazine)
1
cup butter or margarine, softened
1/2
cup sugar
1/2
cup packed brown sugar
2
eggs
1
pkg. (3.4 oz.) vanilla instant pudding
1
tsp. vanilla extract
2
1/4 cups flour
1
cup quick cooking oats
1
tsp. baking soda
1/2
tsp. salt
1
cup malted milk balls, chopped
3/4
cup English toffee bits or almond brickle chips
In a mixing bowl cream butter and sugars and eggs (one egg at a time), beating well after each addition. Add pudding mix and vanilla. Combine remaining dry ingredients separately and then add to creamed mix. Add malted milk balls and toffee bits. The dough will be stiff. Drop by round teaspoonfuls onto ungreased baking sheets, 2 inches apart. Bake for 12 to 15 minutes at 350 degrees, or until brown.
PEANUT BUTTER APPLE DIP
1
8 oz. package cream cheese, softened
1
cup peanut butter
1
cup packed brown sugar
1/4
cup milk
3
to 4 apples, cut into wedges
In a mixing bowl combine the first four ingredients; mix well. Serve with apples. Store in the refrigerator.
Page 5 Top of Page
COUNTRY APPLE CAKE WITH CARAMEL SAUCE
Cake:
2
tbsp. oil
2
eggs
1
(15.4 oz.) pkg. Pillsbury Nut Ouick Bread & Muffin Mix
3
cups apple pie filling (from two 21 oz. cans)
2
tsp. cinnamon
1/2
tsp. nutmeg
1/2
cup chopped walnuts
Sauce and topping:
1/2
cup sugar
1/2
cup firmly packed brown sugar
1/2
cup butter
1/2
cup whipping cream
1
tsp. vanilla
vanilla
ice cream (or whipped cream), if desired
Heat oven to 350 degrees. Spray a 13 x 9" pan with non stick cooking spray. In a large bowl combine oil and eggs. Beat well. Add quick bread mix, apple pie filling, cinnamon and nutmeg. Stir 50 to 75 strokes with a spoon until mix is moistened. Stir in nuts from foil packet and 1/2 cup chopped walnuts. Spoon into sprayed pan. Spread evenly.
Bake for 43 to 50 minutes, or until cake is deep golden brown and toothpick inserted in center comes out clean. Cool for 30 minutes.
Meanwhile in a medium saucepan, combine the sugar, brown sugar, butter and whipping cream. Mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in vanilla.
To serve, cut warm cake into squares. Place on individual dessert plates. Top each serving with warm sauce and ice cream (or whipped cream.) Makes 12 servings.
PEANUT CRUNCH CAKE
1
package (18 1/4 oz.) yellow cake mix
1
cup peanut butter
1/2
cup packed brown sugar
1
cup water
3
eggs
1/4
cup vegetable oil
1/2-3/4
cup semi sweet chocolate chips, divided
1/2-3/4
cup peanut butter chips, divided
1/2
cup chopped peanuts
In a mixing bowl beat the cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 9 x 13" baking pan. Combine peanuts, reserved crumb mixture and the remaining chips. Sprinkle over the batter. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean. Cool completely.
HOMEMADE CHOCOLATE PUDDING
1
cup sugar
1/2
cup baking cocoa
1/4
cup cornstarch
1/2
tsp. salt
4
cups milk
2
tbsp. butter or margarine
2
tsp. vanilla extract M&Ms (optional)
In a heavy saucepan combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a rolling boil over medium heat, boil and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and butter. Spoon into individual serving dishes. Chill until serving. Sprinkle with M&Ms if desired.
EASY MINT CHIP ICE CREAM
1
can (14 oz.) sweetened condensed milk
2
tbsp. water
1/4-1/2
tsp. peppermint extract
3
to 4 drops green food coloring
2
cups whipping cream, whipped
1
cup (6 oz.) miniature semisweet chocolate chips
In a large bowl combine milk, water, extract and food coloring. Fold in whipped cream and chocolate chips. Pour into a foil lined 9 x 5 x 3 inch loaf pan. Cover and freeze for six hours or until firm. Lift out of the pan, remove foil, slice and serve!
GRANDMA'S RHUBARB PIE
3
cups diced rhubarb
1
cup sugar
4
tbsp. flour
2
egg yolks
1
cup milk or cream
2
egg whites
3
tbsp. sugar
Mix together flour and first sugar. Stir and mix with rhubarb. Put in an unbaked pie shell. Mix egg yolks and milk together. Pour over the rhubarb. Bake at 425 degrees until the middle is set. Aprox. 45-60 minutes.
Take egg whites and second sugar. Beat 'til stiff. Put on top of pie. Bake until meringue is golden brown. Refrigerate 'til cool,
LEMONADE PIE
1
small can frozen lemonade, thawed
Mix
with one can sweetened, condensed milk
Add
one carton of Cool Whip
Pour
into a graham cracker crust
Page 6 Top of Page
OVERNIGHT CASSEROLE
2
stalks of celery, cut
1
lb. carrots, cut
1
head of cauliflower, cut into 5 inch pieces
Cook the above until almost tender, then drain, In a saucepan combine and bring to a boil:
1
can (undiluted) Tomato Soup
1
cup sugar
1/2
cup salad oil
1/2
cup vinegar
1/2
tsp. pepper
1/8
tsp. dill weed
1
tsp. salt
In a 2 quart casserole combine the vegetables. Add one large onion, cut in rings, one bell pepper, sliced. Pour hot soup mix over the top. Add one can drained, sliced mushrooms, then chill overnight. The next morning bake at 350 degrees for 45 minutes.
HAMBURGER CABBAGE RICE CASSEROLE
1
lb. hamburger
2
small onions
1/4
cup green pepper (optional)
1/2
tsp. salt
3
cups cabbage, cut up
3/4
cup uncooked rice
2
cups tomato juice (add more if needed)
Brown the hamburger, onion and pepper. Season with salt. In a saucepan, heat tomato juice, cabbage and rice. Mix with the hamburger and put in a greased 9 x 13" dish. Bake at 350 degrees for one hour. Serve with sour cream.
DUBLIN CODDLE
1
lb. sliced bacon
2
lb. pure pork sausage links
bacon
fat or vegetable oil
2
large onions, sliced
2
cloves of garlic
3
large potatoes, thickly sliced
2
carrots, thickly sliced
1
large bunch of fresh herbs tied with string
black
pepper
hard
cider (apple wine) or apple cider
fresh
parsley, chopped for garnish
Lightly fry bacon 'til crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of tied herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat. DO NOT BOIL!! Garnish with chopped parsley.
CROCKPOT PORK CHOPS
1
6 oz. Stove Top Stuffing Mix
1
can Cream of Mushroom Soup
1
tsp. curry powder
4-6
boneless chops
Grease crockpot. Mix stuffing with 1 cup of water. Put half of it into crockpot. Add half of the soup. Sprinkle curry powder. Put pork chops in. Top with remaining stuffing and soup. Cook on low for 6 to 7 hours.
GRILLED
ASIAN PESTO SHRIMP
(from
Fancy Schmancy Dinners)
2
lbs. Unpeeled medium sized fresh shrimp
1/3
cup olive oil
1
tbsp. dark sesame oil
3
tbsp. minced garlic
3
tbsp. chopped fresh basil
1
green onion, chopped
2
tsp. dried crushed red pepper
1
tsp. salt
1/2
tsp. freshly ground black pepper
Non stick cooking spray
Peel the shrimp, and devein if desired. Set shrimp aside.
Process olive oil and next 7 ingredients in an electric blender until smooth, stopping once to scrape down the sides. Place pesto mixture in a large heavy duty, zip top plastic bag. Add the shrimp, seal bag securely, and shake until shrimp are coated. Marinate shrimp in refrigerator 1 to 3 hours, turning bag occasionally.
Preheat a grill. Remove shrimp from marinade, then discard marinade. Thread shrimp onto 12 ten inch skewers. Coat food rack with non stick cooking spray, and place on grill over medium hot coals (350 to 400 degrees). Place skewers on rack and grill, uncovered, for 3 minutes on each side, or until done.
Note: You can substitute commercial pesto and 2 tsp. dried crushed red pepper for the pesto mixture that's made with olive oil, sesame oil, garlic, basil, green onion, red pepper, salt and black pepper.
Page 7 Top of Page
VEGETABLE RICE MEDLEY
1
cup uncooked long grain rice
2-1/4
cups water
2
to 3 tbsp. onion or vegetable soup mix
1/4
tsp. salt
2
cups frozen corn, peas or mixed vegetables
In a saucepan combine the rice, water, soup mix and salt. Bring to a boil. Add the vegetables; return to a boil. Reduce heat. Cover and simmer for 15 minutes. Cook until rice and vegetables are tender.
CHEESEBURGER AND FRIES CASSEROLE
2
lbs. Lean ground beef
1
can (10 3/4 oz.) condensed golden mushroom soup, undiluted
1
can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
I
package (20 oz.) frozen crinkle cut French fries
In a skillet brown the beef and drain. Stir in the soups. Pour into a greased 9 x 13 baking dish. Arrange French fries on top. Bake uncovered for 50-55 minutes at 350 degrees, or until the fries are golden brown.
ROUND STEAK
Cut steak into 1/2" x 2" pieces. Place (raw) into a casserole dish. Mix 1 can Golden Mushroom Soup with 1/4 can water. Pour over the steak. Cover and bake for 2 hours at 350 degrees
CORN BREAD CASSEROLE
1
can (15 1/4 oz.) whole kernel corn, drained
1
can (14 3/4 oz.) cream style corn
1
package (8 1/2 oz.) corn bread/muffin mix
1
egg
2
tbsp. butter or margarine, melted
1/4
tsp. garlic powder
1/4
tsp. paprika
In a large bowl combine all ingredients. Pour into a greased 11 x 7" baking dish. Bake uncovered in a 400 degree oven for 25-30 minutes, until the top and edges are golden brown.
COUNTRY BRUNCH SKILLET
Six
bacon strips
6
cups frozen hash brown potatoes
3/4
cup chopped green pepper
1/2
cup chopped onion
1
tsp. salt
1/4
tsp. pepper
six
eggs
1/2
cup shredded cheddar cheese
In a large skillet over medium heat cook the bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tbsp. of drippings. Add potatoes, green pepper, onion, salt and pepper to drippings. Cook for 2 more minutes. Cover and cook, stirring occasionally until potatoes are browned and tender, about 15 minutes. Make six wells in the potato mixture; break one egg into each of the six wells. Cover and cook on low for 8-10 minutes until eggs are completely set. Sprinkle with cheese and bacon.
CAJUN CHICKEN STRIPS
1
tbsp. all purpose flour
1
tsp. poultry seasoning
3/4
tsp. garlic salt
1/2
tsp. paprika
1/4
tsp. pepper
1/8-1/4
tsp. cayenne pepper
1
1/2 lb. boneless, skinless chicken breasts, cut into 1/2 inch strips
2
tbsp. butter or margarine
Italian
parsley and chili peppers, optional
In a large resealable plastic bag combine the first six ingredients. Add the chicken strips, half at a time, and shake to coat. In a large skillet, cook the chicken in butter for 8 to 10 minutes (or until the juices run clear.) Garnish with parsley and peppers, if desired.
BAKED BEEF STEW
1
can (14 1/2 oz.) diced tomatoes, undrained
1
cup water
3
tbsp. quick cooking tapioca
2
tsp. sugar
1
1/2 tsp. salt
1/2
tsp. pepper
2
lbs. Lean beef stew meat, cut into 1 inch cubes
4
medium carrots, cut into 1 inch cubes
3
medium potatoes, peeled and quartered
2
celery ribs, cut into 3/4 inch chunks
1
medium onion, cut into chunks
1
slice bread, cubed
In a large bowl combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 9 x 13" or 3 quart baking dish. Cover and bake at 375 degrees for 1 3/4 to 2 hours, until meat and vegetables are tender.
Page 8 Top of Page
MEDITERRANEAN CHICKEN AND PENNE
Non
stick cooking spray
2
tsp. olive oil
1/2
onion, peeled and diced fine
2
cloves garlic, peeled and minced
1
lb. boneless, skinless chicken breast
8
oz. penne pasta
8
pitted black olives, sliced
1/4
cup chopped fresh basil
1
tsp. oregano
1/4
cup grated Parmesan cheese
Liberally spray large non stick skillet with cooking spray. Add oil and heat over medium heat. Add onion and garlic and sauté until onions are soft, about 3 to 4 minutes. Fill large saucepan with 2" of water. Place chicken breast in steaming basket (or stainless colander) and place in a saucepan. Bring water to a boil and steam chicken for 7 minutes. Remove pot from heat and let sit for 2-3 minutes, until chicken is fully cooked and no longer pink inside. Remove chicken from basket, cover and let cool. When cooled, cut into 1" chunks. Meanwhile cook penne according to the package directions. Drain and keep warm. Add chicken chunks, olives, basil and oregano to skillet with onion. Turn to medium heat, cover and simmer for 5 minutes. In a large mixing bowl, toss chicken with hot penne. Sprinkle with cheese. Serve immediately
SPAGHETTI
CASSEROLE PIE
(from
the March/April '98 Open Line Bulletin)
2
lbs. Ground beef
1/2
medium onion, chopped
32
oz. jar of spaghetti sauce
4
tbsp. margarine
3
1/2 tbsp. flour
1
1/2 cups evaporated milk
2/3
cup water
2
cups shredded mozzarella cheese
8
oz. spaghetti
Brown the meat and the onion. Drain. Add the sauce. Cook spaghetti (break it in half), rinse and drain. Combine with the sauce mix. Combine the margarine, flour, milk and water. Cook until slightly thickened. Add 1 cup of the cheese. Stir 'til melted. Spread 1/2 of the spaghetti mix in the 9 x 13 pan (greased). Add cheese mix. Top with the remaining spaghetti mix. Then top with the rest of the cheese. Bake for 30 minutes at 350 degrees.
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