Aug. 6 Aug. 13 Aug. 20 Aug. 27
CHICKEN JUBILEE 8-6-11 Top of page
4-6 chicken breasts
1 jar chili sauce
1 cup sweet sherry
1 can cherries in syrup
1 cup white raisins
Place chicken in baking dish. Melt 3 tbsps. butter with garlic powder in it. Pour over chicken breast and broil until brown. Mix ingredients, except cherries and sherry together and pour over chicken and cover with foil. Drain cherries and soak in sherry. Bake 1 hour. Remove from oven. Top with cherries. Bake another 15 minutes.
GRILLED EGGPLANT ZUCCHINI 8-6-11
1/4 cup shredded parmesan cheese
3 tbsps. lemon juice
2 tbsps. fresh basil, minced
2 tbsps. evoo
3 cloves garlic, minced
1 tsp. fresh oregano
1 large eggplant or zucchini, cut into 10 slices
10 slices fresh tomato
1/2 cup shredded mozarella cheese
Combine first 6 ingredients. Grill covered for 3 minutes. Turn slices. Spoon mixture on each slice. Top with tomato. Sprinkle with mozarella cheese.
ORIENTAL SLAW (7-9-11) 8-6-11
1 bag coleslaw mix
4-6 green onions, chopped
1/2 cup salted sunflower seeds
1 pkg. oriental ramen noodles, crumbled
1/2 cup toasted slivered almonds
2 cups finely chopped broccoli (or use broccoli slaw mix), optional
1/2 cup vegetable oil
3 tbsps. sugar
3 tbsps. vinegar, distilled or cider
salt and pepper to taste
oriental ramen noodle seasoning packet
Toss together and chill.
POPCORN SALAD (7-9-11) 8-6-11
10 slices bacon, cooked and crumbled
3/4 cup mayonnaise
1 cup diced celery
1 1/4 cup shredded cheddar cheese, divided
8 oz. can sliced water chestnuts, drained
1/4 cup shredded carrots
2 tbsps. fresh chives, minced
6 cups white popcorn, popped
In large bowl combine mayo, celery, 1 cup cheese, chestnuts, 1/2 cup bacon, carrots, and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.
COUSCOUS AND FRUIT SALAD 8-6-11
2 tbsps. extra virgin olive oil
2 tbsps. orange juice
1 tbsp. cider vinegar
2 tsps. finely chopped shallots
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 cups whole wheat couscous, cooked
1 cup netcarines, chopped
1 cup mixed fresh berries
2 tbsps. almonds, toasted and sliced
Whisk oil, orange juice, vinegar, shallots, salt, and pepper in a bowl. Add couscous and fruit. Toss and top with almonds.
REFRIGERATOR PICKLES 8-6-11
8 cups sliced cucumbers
3 cups sliced onions
4 cups sugar
4 cups vinegar
1/2 cup pickling salt
1 1/2 tsps. turmeric
1 tsp. celery seed
1 tsp. mustard seed
Combine all ingredients except cucmbers and onions. Stir until dissolved. Layer onions and cucumbers. Pour vinegar mixture over top. Refrigerate for 1 week and use within 2-3 weeks.
PREPARING KOHLRABI 8-6-11
Peel and eat raw with salt.
Peel and steam with salt and pepper. After removing from steamer, top with butter.
Fry in a pan with butter, onions and peppers. Add water and cover to steam.
Peel and use in place of cabbage in coleslaw. Shred kohlrabi in a food processor.
FRIED RICE WITH HAM 8-13-11 Top of page
1 tbsp. butter/margarine
1/4 cup soy sauce
1 tbsp. teriyaki sauce
salt and pepper to taste
1/2 onion, chopped
1 1/2 cups ham, cooked and diced
2 chopped green onions
3 cups rice, cooked
8 oz. pineapple tidbits
2 tsps. (or 2 cloves) garlic
In small skillet melt butter over medium high heat. Whisk eggs in bowl and pour into pan, scramble until soft cooked. Remove from heat and set aside. In a large skillet, heat 2 tbsps. olive or vegetable oil. Over medium high heat, add onion, ham and rice. Stir fry for 5-10 minutes. Add garlic, soy sauce and teriyaki sauce. Continue stirring for 2-3 minutes. Add green onions and pineapple, salt and pepper and eggs. Heat through.
MICROWAVE BREAD AND BUTTER PICKLES 8-13-11
2 cucumbers unpeeled, sliced
1 or 2 onions, sliced
1/2 tsp. salt
1/4 tsp. mustard seed
1/4 tsp. turmeric
1/4 tsp. celery seed
1/2 cup vinegar
1 cup sugar
Put into 2 quart microwave safe dish. combine other ingredients. Stir thoroughly. Pour over vegetables. Microwave uncovered on high for 5 minutes. Stir. Microwave for additional 5 minutes. Put in quart jar and refrigerate. Serve when cold.
HAM AND CRANBERRY SAUCE 8-13-11
Lay ham slices on a tray, top with a slice of jellied cranberry sauce and top with another slice of ham and a sprig of parsley. Cook.
PARMESAN SALMON DELIGHT 8-13-11
3 salmon fillets
1/4 cup light italian salad dressing
1/2 tsp. minced garlic
2 tbsps. freshly grated parmesan cheese
Marinade salmon in dressing 30 minutes to 2 hours in refrigerator. Preheat oven to 400°. Transfer salmon into a 9x9 baking pan lightly coated with cooking spray. Lightly sprinkle each fillet with garlic and cheese. Bake about 10 minutes or until fish flakes with fork.
HUMMUS VEGETABLE WRAP 8-13-11
whole wheat tortilla
Spread hummus on tortilla, top with zucchini and carrots. Roll up and enjoy.
LEMON BASIL COOKIES (7-23-11) 8-13-11
1 cup fresh basil leaves, preferably lemon basil
1 3/4 cup sugar
1 pound butter, softened
1/4 cup lemon juice
1 large egg
6 cups flour
In a food processor, blend 1/4 cup of the sugar with the basil. With electric mixer, beat butter and sugar, adding lemon juice and egg. Gradually add flour to mixture. Add basil mixture last. Blend well. Shape into 2" balls. Flatten with glass dipped in sugar. Bake at 350° for 8-10 minutes or until lightly brown. Cool completely. Dough can be frozen.
LEMON BARS (9-18-10) 8-13-11
1 angel food cake mix
1 can lemon pie filling
Mix. Bake in non stick jellyroll pan. Bake at 350° for 15 minutes. Sprinkle with powdered sugar.
GLUTEN FREE PUMPKIN APPLESAUCE BUNDT CAKE 8-20-11 Top of page
4 large eggs
2 cups sugar
2 cups pumpkin
1 cup applesauce
1/2 cup oil
2 cups gluten free rice or soy flour
1 tsp. salt
2 tsps. baking powder
1 tsp. baking soda
2 tsps. cinnamon
1/4 cup southern comfort, optional
Whip eggs until frothy. Add sugar, pumpkin, applesauce, oil, and eggs. Blend by hand do not overmix. Add dry ingredients. Add southern comfort. Mix slowly the dry into wet and pour into prepared pan sprayed and floured. Bake for 1 hour at 350°.
ZUCCHINI CAKE 8-20-11
1 large zucchini shredded
1 box cake mix, yellow, per directions
3 envelopes instant flavored oatmeal maple and brown sugar
Spray 9x13 and pour into pan.
1/2-3/4 cup brown sugar splenda
1 tsp cinnamon
1 cup nuts
Mix and sprinkle on cake. Bake for 1 hour at 350°.
GRILLED VEGETABLE SANDWICH 8-20-11
2 slices favorite bread, preferrably wheat
1 slice cheddar cheese
1 slice bell pepper
4 slices tomato
Prepare on countertop grill. Heat grill and prepare sandwich. Grill until browned.
CREME DE MENTHE FREEZE 8-20-11
48 oreo cookie halves (24 without creme filling, crushed,
24 with creme)
1/4 cup melted margarine
Mix margarine and crushed cookie crumbs together. Save 24 cookies with creme for later.
1 jar marshmallow creme
1/2 cup creme de menthe
Mix marshmallow creme and creme de menthe together.
Whip 2 cartons whipping cream and set aside.
Divide crumbs and margarine mix into 24 cupcake papers, save a small amount of crumbs for sprinkling. Layer on top of crumb base, whipping cream, then marshmallow creme, then a cookie with creme and sprinkle crumbs on top. Freeze.
PICKLED BANANA PEPPERS 8-20-11
6 cups banana peppers, washed, puncture each with fork
1 gallon water
2 cups salt
Put peppers in brine. Put plate over peppers with a rock on top to weigh them down.
1 gallon water
1 cup salt
1 cup vinegar
Bring to a boil. Pack peppers into sterilized jars with 1 clove garlic. 1 bunch dillweed. 1 grape leaf. Pour pickling solution over peppers. Seal. Process in boiling water bath.
RUSSIAN DILL PICKLES 8-27-11 Top of page
3 cups sugar
3 cups water
3 cups cider vinegar
6 tbsps. salt
Bring to boil. Cool. Get 4 quart jars ready. Cut cucumbers into quarters, leave skins on. In each jar, put 1 sprig of dill, 1 clove garlic, a pinch alum, a small onion, sliced. Put spears of cucumbers into jars and pour solution over it. Turn rims tight then loosen back a little. Place jars on cookie sheet in oven. Heat 15 minutes at 300°. Reduce heat to 250° for 30 minutes. Remove from oven. Turn ring back tight. Wait a few weeks before opening.
TOMATO PRESERVES (sep/oct89pg2) 8-27-11
5 lbs. firm, ripe, red or yellow tomatoes
8 cups sugar
1 orange, sliced thinly (with rind)
1 lemon, sliced thinly (with rind)
Peel and quarter tomatoes. Cover with sugar and let stand overnight. Drain and reserve syrup. Heat syrup to boiling point, till it spins a thread (at 232°). Add tomatoes, lemon, orange, and heat over low heat, till tomatoes are transparent. Place in jars and seal. Cinnamon sticks can be added.
SPICED TOMATO JAM WITH POWDERED PECTIN 8-27-11
3 quarts prepared tomatoes (about 2 1/4 pounds)
1 1/2 teaspoons grated lemon rind
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup lemon juice
4 1/2 cups sugar
1 box powdered pectin
Yield: About 5 half-pint jars
To Prepare Tomatoes - Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Cover and simmer 10 minutes, stirring constantly. Measure 3 cups tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.
To Make Jam - Sterilize canning jars. Add lemon juice
to the prepared tomatoes in the saucepan. Measure sugar and set aside.
Stir powdered pectin into prepared tomatoes. Bring to a boil over high
heat, stirring constantly. At once, stir in sugar. Stir and bring to a
full rolling boil that cannot be stirred down. Then boil hard for 1 minute,
Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
PESTO YOGURT ROASTED CHICKEN 8-27-11
1/4 tsp. coarse salt
2 garlic cloves
1 tbsp. extra virgin olive oil
3/4 cup basil pesto
1 1/2 cups plain lowfat greek yogurt
8 pieces freshly cut chicken, rinsed and pat dry
coarse salt and ground pepper to taste
3/4 cup crushed cornflakes, optional
Sprinkle cutting board with salt over garlic cloves, chopped. Drag blade over garlic and salt at an angle to make paste. Transfer paste to large bowl and whisk in oil, pesto, yogurt. Season with salt and pepper to taste. Put in chicken and toss to coat. Cover and refrigerate in yogurt mixture for 1 hour or overnight. Coat chicken in corn flakes if desired. Preheat oven to 425. Line baking sheet with foil and top with parchment paper. Arrange chicken in single layer. Bake until chicken is cooked through for 25-30 minutes. Flip halfway through cooking.
VINEGAR COLESLAW DRESSING 8-27-11
Bag of prepared cabbage
1/4 cup sugar
1/3 cup vinegar
2 tbsp salad oil
1/4 tsp. celery seed
1/4 tsp garlic salt
coarse black pepper to taste
Let sit overnight.
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