SWEET AND SAVORY VENISON ROUND STEAK (1-21-12) 2-4-12 Top of page
1 1/2 pounds boneless venison or other game meat, about
1 inch thick
salt and pepper
flour for dredging
2 tbsps. vegetable oil
1/3 cup beef broth
1 small onion, finely diced
3 tbsps. packed brown sugar
1/4 cup ketchup
1 tsp. dried basil leaves
1 tbsp. butter cut into small chunks
Cook on low only. Cut steaks into 6-8 equal size portions.
Pound with meat mallet into 1/2 inch thickness. Sprinkle with salt and
pepper. Dredge in flour and shake off excess. Heat oil in large skillet
over medium or medium-high heat. Add floured steaks and brown nicely on
both sides. Spray cooker. Add broth. Transfer steaks to cooker and tuck
together to put into a single layer in the cooker if possible. If you have
to do double layers, then half way through cooking switch the top steaks
with the bottom steaks. Sprinkle steaks with onion and brown sugar. Evenly
dollop ketchup on steaks. Sprinkle with basil and dot with butter. Cover
slow cooker and cook on low until
tender, about 7 hours. Do not cook on high. Serve steaks
in own juices from cooker. Serve over noodles, rice or potatoes and serve
with vegetables.
VERY VEGGIE DIP 2-4-12
1 pkg. frozen chopped spinach, thawed
17 oz. plain greek yogurt
1 pkg. Lipton vegetable soup mix
Place thawed spinach in a dish towel and squeeze out the water. Continue to squeeze until spinach is dry. Mix spinach with yogurt and soup mix. Serve with pita chips or vegetables.
PECAN CARAMEL CANDY (11-24-07) 2-4-12
63 pretzels
63 Rolo candies
63 pecan halves
Place a Rolo on each pretzel. Put on a cookie sheet and bake at 250° for 4 minutes. Press a pecan half on top of each Rolo after removing from oven.
LAYERED GREEK DIP 2-4-12
2 (8 oz each) containers flavored hummus
1/2 cucumber, chopped
1 plum tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup sliced black olives
3 tbsp. sliced green onions
Hy-Vee organic blue corn chips
Spread hummus on a 10-inch serving platter. Top with cucumber, tomato, feta cheese, olives and onions. Cover and refrigerate at least one hour. Serve with chips.
ALMOST TURTLES #2 (jan/feb84pg4) 2-4-12
18 ounce package chocolate chips (use real chocolate)
1 can sweetened condensed milk
1 pint marshmallow cream
1 teaspoon vanilla
1 pound pecans
½ teaspoon salt
1 pound Kraft caramels (quartered)
Combine chocolate chips, milk and marshmallow cream. Cook over low heat. Stir until combined. Remove from heat; add vanilla, nutsand salt. Add caramels. Stir but don't allow to melt. Drop by teaspoonful on buttered pan. (Makes 50-60 pieces.)
CARAMEL SNAPPERS OR TURTLES (dec65pg6) 2-4-12
Butter baking sheet and arrange pecans in groups of three on it, flat side down. Place one light colored caramel on each cluster of pecans. Heat in slow oven (325°) until caramels soften. Watch close. Remove from oven and with a buttered spatula or back of a spoon, flatten caramels over pecans. Cool on cookie sheet and spoon melted chocolate bars on top of caramels.
EASY CREAM OF CHICKEN RICE SOUP (allrecipes.com) 2-4-12
2 tbsps. olive oil
2 skinless, boneless chicken breast halves, shredded
salt and pepper to taste
1 tbsp. butter
1/2 small onion, chopped
2 cloves garlic, finely chopped
3 tbsps. all-purpose flour
10 sprigs Italian flat leaf parsley
3 sprigs fresh thyme
1 bay leaf
3 cups chicken stock
3 cups milk
1 cup water
1 cup uncooked instant rice
1 tsp. Old Bay Seasoning
Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear. Remove chicken, and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned. With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs, and bay leaf. Pour stock and milk into the pot, and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes. Bring the water to a boil in a separate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes. Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving.
CREAMY PASTA WITH MUSHROOMS AND SPINACH (1-7-12) 2-11-12 Top of page
3 cups uncooked bowtie pasta
1 tbsp olive oil
1 (8 oz) package sliced baby bella mushrooms
1 cup packed baby spinach leaves
1/3 cup Hy-Vee beef broth
1/2 cup Philadelphia™ Italian Cheese and Herb Cooking
Crème
salt and black pepper, to taste
Prepare pasta according to package directions. Meanwhile,
heat olive oil in large skillet over medium-high heat. Add mushrooms and
spinach and sauté 3 to 5 minutes,
stirring frequently. Stir in broth and simmer 1 to 2
minutes; stir in cooking crème. Gently stir in cooked pasta to coat.
Season to taste with salt and pepper.
SWEET AND SAVORY VENISON ROUND STEAK (1-21-12) 2-11-12
1 1/2 pounds boneless venison or other game meat, about
1 inch thick
salt and pepper
flour for dredging
2 tbsps. vegetable oil
1/3 cup beef broth
1 small onion, finely diced
3 tbsps. packed brown sugar
1/4 cup ketchup
1 tsp. dried basil leaves
1 tbsp. butter cut into small chunks
Cook on low only. Cut steaks into 6-8 equal size portions.
Pound with meat mallet into 1/2 inch thickness. Sprinkle with salt and
pepper. Dredge in flour and shake off excess. Heat oil in large skillet
over medium or medium-high heat. Add floured steaks and brown nicely on
both sides. Spray cooker. Add broth. Transfer steaks to cooker and tuck
together to put into a single layer in the cooker if possible. If you have
to do double layers, then half way through cooking switch the top steaks
with the bottom steaks. Sprinkle steaks with onion and brown sugar. Evenly
dollop ketchup on steaks. Sprinkle with basil and dot with butter. Cover
slow cooker and cook on low until
tender, about 7 hours. Do not cook on high. Serve steaks
in own juices from cooker. Serve over noodles, rice or potatoes and serve
with vegetables.
PORK CHOPS ON ORANGE RICE 2-11-12
1 1/3 cups uncooked Hy-Vee instant rice
1 cup Hy-Vee orange juice
6 (4 oz each) lean boneless pork chops
1 (14.5 oz) can Hy-Vee reduced-sodium chicken broth
Combine rice and orange juice in a 13-by-9-inch baking dish. Brown pork chops in a large non-stick skillet over medium heat and place on top of rice. Pour chicken broth evenly over top of pork chops and rice. Cover and bake at 350 degrees for 30 minutes. Uncover and continue baking for 10 additional minutes. Let stand 5 minutes before serving.
SPAGHETTI GOULASH (Taste of Home, not given) 2-11-12
1 package (16 ounces) thin spaghetti, broken in half
3/4 pound ground beef
3/4 pound bulk pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes
1 bottle (12 ounces) chili sauce
1 can (8 ounces) mushroom stems and pieces, drained
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese, divided
Cook spaghetti according to package directions; drain. In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Add the tomatoes; cover and simmer for 45 minutes. Remove from heat; stir in the chili sauce, mushrooms, Worcestershire sauce, salt, pepper and spaghetti. Transfer to a greased 4-qt. baking dish or two greased 2-qt. baking dishes. Sprinkle with cheese. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 12-16 servings.
GREEN PEPPER SOUP (http://recipes.sparkpeople.com) 2-11-12
4 large green peppers, chopped
2 large onions, chopped
1 tbsp. butter
1 tbsp. vegetable oil
1 tbsp. all-purpose flour
4 cups chicken broth
1 cup half-and-half
1/4 tsp. salt
1/4 tsp. pepper
Saute green pepper and onion in butter and oil in a Dutch oven. Stir in flour until smooth and cook 1 minute, stirring constantly. Gradually add chicken broth. Bring to a boil; reduce heat and simmer 5 minutes. Spoon half of mixture into a container of an electric blender; (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!); process until smooth. Repeat procedure with remaining pepper mixture. Return mixture to Dutch oven; stir in half-and-half, salt and pepper. Cook over low heat, stirring constantly, until soup is heated. Garnish with sliced green onions, if desired. Makes 7 one cup servings.
HOSTESS CUPCAKE FILLING 2-18-12 Top of page
2 tbsps. flour
1/2 cup milk
1/2 cup sugar
1/2 cup crisco
1 tbsp. vanilla
Cook flour and milk over heat until thick. Cool. Add sugar and crisco. Add vanilla and mix until light and fluffy. Fill cupcakes.
SWEET AND SAVORY VENISON ROUND STEAK (1-21-12) 2-18-12
1 1/2 pounds boneless venison or other game meat, about
1 inch thick
salt and pepper
flour for dredging
2 tbsps. vegetable oil
1/3 cup beef broth
1 small onion, finely diced
3 tbsps. packed brown sugar
1/4 cup ketchup
1 tsp. dried basil leaves
1 tbsp. butter cut into small chunks
Cook on low only. Cut steaks into 6-8 equal size portions.
Pound with meat mallet into 1/2 inch thickness. Sprinkle with salt and
pepper. Dredge in flour and shake off excess. Heat oil in large skillet
over medium or medium-high heat. Add floured steaks and brown nicely on
both sides. Spray cooker. Add broth. Transfer steaks to cooker and tuck
together to put into a single layer in the cooker if possible. If you have
to do double layers, then half way through cooking switch the top steaks
with the bottom steaks. Sprinkle steaks with onion and brown sugar. Evenly
dollop ketchup on steaks. Sprinkle with basil and dot with butter. Cover
slow cooker and cook on low until
tender, about 7 hours. Do not cook on high. Serve steaks
in own juices from cooker. Serve over noodles, rice or potatoes and serve
with vegetables.
BASIC CHEESECAKE (allrecipes.com) 2-18-12
1 cup graham cracker crumbs
1/4 cup finely chopped walnuts
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs
Preheat oven to 350°. In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust. Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.
CHEESECAKE 2-18-12
1 graham cracker crust
8 oz. cool whip
8 oz. cream cheese
1 cup powdered sugar
Whip cheese and sugar together and make fluffy. Fold in cool whip. Add a squeeze of lemon juice. Pour into crust. Let it thicken. Add any topping you want.
FISH TACOS 2-18-12
1/2 cup light sour cream or no fat plain greek yogurt
1/2 cup fat free or light mayonnaise
1/4 cup chopped fresh cilantro
1 pkg. reduced sodium taco seasoning
1 pound white fish, like tilapia, swai, halibut or haddock
2 tbsps. canola oil
2 tbsps. lemon juice
8 taco shells
variety of vegetables and sauces for toppings
Combine sour cream, mayonnaise, cilantro, and 1 tbsps. + 1 tsp. of seasoning mix. Stir together in bowl and set aside. Cut fish into 1 inch chunks. Stir together fish, oil, lemon juice and taco seasoning in bowl to coat. Fry in skillet over medium-high heat and stir gently so you don't break the pieces. Cook 4-5 minutes or until fish starts to flake. Put fish into taco shells and top with the toppings of your choice.
SALMON WITH PINEAPPLE SALSA 2-18-12
Salmon fillets
pineapple salsa
Spray skillet with cooking spray and lay salmon fillets in, skin side down. Pour pineapple salsa over top the fish and cover to steam until fish is done and is flaky.
TUNA MELT 2-18-12
4 slices rye bread
1/4 cup reduced fat mayonnaise or salad dressing
8 thin slices tomato
6 oz. can albacore tuna
1 cup shredded reduced fat cheddar cheese
Spray skillet with cooking spray on medium-high and toast bread lightly. Let cool a minute. Add a tbsp. mayonnaise and sliced tomato on each slice. Top each slice with 1/4 can of tuna. Sprinkle on the cheese. Add any other toppings. Carefully place sandwich back into pan and cook until cheese is melted and bread is crispy. Serve with mango, banana or orange slices.
CHEESECAKE 2-18-12
8 oz. cream cheese
1 1/2 cups milk
1 pkg. lemon pudding
Cream the cream cheese with 1/2 cup milk then add pudding in. Put in graham cracker crust.
TUNA SOUFFLE 2-18-12
1/4 cup margarine
1/3 cup flour
1 1/4 cup milk
4 large eggs
1 tsp. onion
2 tbsps. parsley
1 can tuna
1/4 tsp salt
1/4 tsp pepper
Heat oven to 325°. Separate eggs. Beat whites until stiff peaks. On stovetop, melt margarine, stir in flour, add milk and stir until sauce is smooth. After thick, remove from heat. Stir in egg yolks one at a time. Add seasonings, tuna and mix well. Fold in egg whites carefully. Put in ungreased souffle dish. Set dish into a pie plate with some water in it, and bake for 1 hour.
MEAT LOAF IN A MUG (FOR ONE) (jul/aug93pg6) 2-25-12 Top of page
1/4 lb. ground beef, 85% lean or leaner
2 Tbsps. oatmeal
1 Tbsp. catsup
2 tsps. milk
1 tsp. dry onion soup mix
Combine all ingredients. Pat into microwave safe mug or custard cup. Make small hole in center, all the way to the bottom. Microwave for 3 minutes or until done on HIGH (100%). Drain any fat. Let stand 3 minutes. For two: Double ingredients. Place in 2 mugs. Microwave for 5 to 6 minutes on HIGH.
STRAWBERRY FLUFF PIE (pillsbury.com) 2-25-12
1 box Pillsbury® refrigerated pie crusts, softened
as directed on
1 box (4-serving size) wild strawberry-flavored gelatin
1/4 cup sugar
1/2 cup boiling water
1 container (8 oz) frozen whipped topping, thawed
2 cups sliced fresh strawberries
8 fresh strawberry halves
Heat oven to 450°. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. Meanwhile, in medium bowl, mix gelatin, sugar and boiling water until gelatin is dissolved.* Refrigerate until mixture just begins to thicken and get syrupy, 10 to 15 minutes. 3 Stir whipped topping into gelatin mixture until well blended. Fold in sliced strawberries. Spoon into cooled baked shell. Arrange strawberry halves around outer edge of pie. Refrigerate at least 2 hours or until serving time. Store in refrigerator. .*If gelatin does not dissolve during stirring, heat in microwave on High 10 seconds; stir and repeat if necessary. *If gelatin does not dissolve during stirring, heat in microwave on High 10 seconds; stir and repeat if necessary.
MANGO PRETZEL DESSERT (adapted from Strawberry Pretzel Dessert) 2-25-12
CRUST:
3 cups crushed whole wheat pretzel sticks
2/3 cup melted margarine
2 tsps. sugar or substitute
FILLING:
6 oz. reduced fat cream cheese
3/4 cup sugar or substitute
3/4 cup ripe mango, peeled, pitted and pureed
1 container greek yogurt
1/2 container whipped topping
TOPPING:
2 cups boiling water
1 pkg. sugar free lemon jello
1 tbsp. mango jam or jelly
2 tbsps. sugar
1/2 cup ripe mango, pureed
2 cups mango, chopped
Preheat oven to 350°. Mix together pretzels, margarine and sugar. Press into 9x13 glass dish. Bake for 4 minutes. Let cool. Beat together cream cheese, sugar, mango puree. Beat in yogurt, do not overbeat. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled. Combine jello with water. Add jam and sugar. Stir until completely dissolved. Chop mango and add to jello mixture. Pour over filling layer. Refrigerate 3-4 hours.
STRAWBERRY PIE 2-25-12
1 8-9 inch pie shell, graham or regular
2 egg whites
1 cup sugar
1 tsp. lemon juice
10 oz. pkg. frozen strawberries
1 cup cream for whipping, or 2 cups whipped cream
Beat egg whites, sugar, lemon juice and partially thawed berries. Beat for 15 minutes. Fold in whipped cream. Pour into crust and freeze. Remove from freezer 5-15 minutes before serving.
MILE HIGH STRAWBERRY PIE 2-25-12
1 graham cracker crust
1 pkg. (10 oz.) frozen sliced strawberries, drained
1 cup sugar
2 egg whites
1 1/2 tbsps. lemon juice
Beat at medium speed for 15 minutes.
1 package Dream Whip, prepared
dash salt
1 tsp. vanilla
Combine and blend into strawberry mixture and pour into crust. Freeze for 4 hours or overnight.
BUTTERNUT SQUASH SOUP 2-25-12
3 tbsps. butter
32 oz. butternut squash (2 small butternut squash, peeled,
seeded, and chopped)
2 leeks, white part only, cleaned and chopped
1 medium potato, peeled and chopped
3 tart green apples, peeled, cored, and chopped
3 scallions, with 1-inch of green, chopped
3 small onion, chopped
3 chopped shallots
1 1/2 tsps. dried tarragon
1 tbsp. chopped fresh basil (or 1/2 tsp dried basil)
4 cups chicken stock
1 cup dry white wine
1 dash salt, to taste
1 dash Black pepper, freshly ground, to taste
1 1/2 cups light cream
1 oz. chive, chopped fresh
In a large saucepan, heat the butter and in it sauté the squash, leeks, potatoes, apples, scallions, shallots, tarragon, and basil over moderate heat, stirring constantly, for 5 minutes. Add the stock, wine, and salt and pepper to taste and bring to a boil. Lower the heat and simmer, covered, until the vegetables are tender, about 45 minutes. Purée the mixture in a food processor or food mill and return to the saucepan. Mix in the light cream and bring just to a simmer. Serve in heated bowls and garnish with the chopped fresh chives. Serves 4 to 6
FRESH FRUIT SALSA 2-25-12
1 pkg. fresh raspberries
1/2 pound fresh strawberries, hulled and diced
2 kiwis, peeled and diced
1 mango, peeled and diced
2 tbsos. lime juice
1-2 tsps. cinnamon
2 tbsps. sugar
Chop all fruit, mix strawberries, kiwis, mango, lime juice, cinnamon and sugar. Add raspberries last. Cover and chill 15 minutes. Serve with cinnamon chips.
GRAND PRIZE WINNER
TOD DURCH SCHOKOLADE (DEATH BY CHOCOLATE) (jul/aug90pg6)
2-25-12
Judy Condon, Iowa City, IA
1 recipe of chocolate brownies, baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped
Prepare brownies. Cool and poke holes. Pour Kaluha over brownies. Crumble and place half in a large serving bowl. Prepare the chocolate mousse according to directions and divide into two portions. Spread half of the mousse over the crumbled brownies. Spread half the container of whipped topping over the mousse. Crush the Heath Bars and the nuts and sprinkle half over the whipped topping. Repeat layers. Refrigerate and allow to set for several hours or overnight for flavors to mingle. This is absolutely delicious and will serve 12-15 people easily. (Maybe more because it's very rich.)
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