Mar. 3 Mar. 10 Mar. 17 Mar. 24 Mar. 31
NO SHOWS 3-3-07, 3-17-07
IRON CHEF COMPETITION 3-10-07 Top of page
SPINACH & PROSCIUTTO STUFFED
EYE OF ROUND 3-10-07
WINNER Brian Lauer – Mt Vernon
10 oz. chopped spinach
3 tbsp. olive oil
3 cloves garlic, minced
1/2 small onion, chopped
1/2 small red bell pepper, chopped
(save a few strips for garnish)
2 oz. prosciutto cut into ribbons
Coarse Salt Black Pepper, both
to taste
1/4 cup Italian bread crumbs
1/3 cup grated Parmigiano cheese
2 lb. eye of round roast
Heat 2 tbsp. olive oil in large skillet. Add garlic, onion, red pepper and cook 1 min. Lower heat to medium; add prosciutto and spinach. Season with salt and pepper. Add bread crumbs and cheese. Remove from heat and cool. Cut 1-2 inch hole through center of roast creating a cavity for stuffing. Pipe cooled stuffing into roast filling the cavity. Preheat nonstick skillet over high heat. Cut roast into 6 slices. Add 2 tbsp. olive oil to pan. Season steaks with salt and pepper and sear in skillet for 2 minutes on first side; flip steaks and sear for additional 2 minutes. Then lower heat to med-high and cook until done. (3-4 mins.) Garnish with thinly sliced red bell pepper.
LEMONY SPINACH FETTUCCINE ALFREDO
3-10-07
2nd Place Terry Kromer - Lowden
6 oz fettucine
3 oz baby spinach, chopped fairly
fine.
1/2 C cream
2 TBS butter
1/2 C grated Parmesan cheese
1 oz slivered almonds, optional
3 oz ripe olives, optional
cracked black pepper
lemon
Allow butter and cream to stand at room temp for 30 minutes. Cook fettucine for 8 minutes, or tender but still firm. Drain. Meanwhile, heat butter, cream, and cheese in pan. Add pasta, olives, and almonds. Toss. Spinach should be well warmed through, but not wilted. Sprinkle with pepper and zest of lemon. Top with fresh grated Parmesan. Makes 4 generous side dish servings.
GREEK PIE WITH AVGOLEMONO SAUCE
(Low Calorie Recipe) 3-10-07
Finalist Halane Cummings – Center
Point
1 10 oz. package frozen spinach
(very well drained)
1/4 cup of onions minced
1 cup low or non-fat cottage cheese,
small curd
3 egg whites
4 tablespoons of grated Romano
Cheese
Combine all ingredients. Place into non-stick sprayed 9 in pie pan. Back at 350 degrees for 45 minutes or until top is browned. Serves 6
Serve with Avgolemono Sauce (Egg-Lemon
Sauce)
3/4 cup egg beaters (equivalent
of 3 eggs)
6 Tablespoons of lemon juice
1 cup hot chicken broth
Beat eggs until light and fluffy, add lemon juice slowly, beating well. Gradually add hot broth, beating constantly. Heat in a double boiler over hot (not boiling) water. Stir until sauce thickens.
SHRIMP AND SPINACH CHEESECAKE
3-10-07
Finalist Margean Gardner – Marion
1 cup finely shredded Parmesan cheese
1 cup fine dry bread crumbs
½ cup salted butter, melted
1 cup finely chopped onion
½ cup finely chopped green
sweet pepper
¾ cup finely chopped red
pepper
1-1/2 cup fresh spinach, chopped
2 Tbs olive oil
1 tsp salt
1/8 tsp black pepper
pinch of sugar
3 8-oz packages cream cheese, softened
4 oz smoked Gouda cheese, shredded
(1 cup)
3 eggs
1 lb raw shrimp, shelled and deveined
½ cup whipping cream
fresh basil
For crust: In a medium bowl, combine Parmesan cheese, bread crumbs and melted butter. Press mixture into bottom of a 9-inch springform pan. Set aside.
Clean shrimp. Heat 1 Tbs of the olive oil in a medium skillet over medium-high heat. Season shrimp with salt, pepper and sugar. Cook in skillet until just pink. Remove from skillet and set aside to cool. Dice when cool. Add remaining oil to skillet and cook onions and red and green peppers 2 minutes. Season with salt and pepper and cook 1 minute longer. Remove from heat, add the spinach and stir to wilt.
For filling: In a large mixing bowl
and using an electric mixer, beat the cream cheese with the Gouda until
smooth. Add eggs, beating until just combined (don’t overbeat).
Stir in the onion mixture, the diced shrimp and the whipping cream.
Pour filling into crust. Bake at 350º for 60-75 minutes or until
center appears nearly set when shaken. Cool on wire rack 1 hour;
cover and chill for at least 2 more hours. Remove springform ring,
garnish with basil and serve with crackers or toasted baguette slices.
Can be made several days ahead
as the flavors blend as it sits.
GRILLED CHICKEN AND SPINACH WRAP
3-10-07
Finalist Jennifer Baker – Cedar
Rapids
2 whole boneless, skinless chicken
breasts
Cavender’s Greek Seasoning (available
at most grocery stores)
1 bundle fresh spinach - stemmed,
washed and dried
½ cup ranch dressing
3 oz. feta cheese
red pepper strips
pitted kalamata olives
4 large spinach tortillas
Place feta cheese, pepper strips and pitted olives in food processor and pulse until finely chopped but not pureed. Place in small bowl and stir in ranch dressing and ¼ tsp of the Cavender’s Greek Seasoning (or more to taste). Set aside and allow flavors to blend while preparing chicken. Liberally season chicken breasts with Cavender’s. Grill or pan sauté (with a little olive oil) until chicken is cooked through. Remove from heat and rest 5 minutes.
Wrap tortillas in slightly damp paper towels and warm in microwave about 45 seconds. Slice chicken breasts on a slight bias about ½” thick. Lay out one tortilla and spread with feta sauce. Lay down a bed of spinach and then place ¼ of the chicken slices in the center. Fold bottom of tortilla up and then fold each side toward the center (or roll jelly-roll style and slice across the center on a diagonal). Enjoy!
PORK CASSEROLE (2-24-07) 3-17-07
1 pork loin, cooked and shredded
1/2 cup butter, melted
2 cups ritz crackers, crushed
1 cup sour cream
1 can cream of chicken soup
1/2 cup chicken broth
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
You can precook the onion, celery and carrots if you're concerned they won't cook in the 30 minutes of baking. Combine butter and crackers. Put 1/2 crumbs in bottom of 9x13" baking dish. Spread pork over cracker base. Add onions, celery and carrots. Mix sour cream, chicken soup and broth. Pour over pork loin. Put remaining cracker mixture over top. Bake at 350° for 30 minutes.
SPINACH & PROSCIUTTO STUFFED
EYE OF ROUND (3-10-07) 3-17-07
WINNER Brian Lauer – Mt Vernon
10 oz. chopped spinach
3 tbsp. olive oil
3 cloves garlic, minced
1/2 small onion, chopped
1/2 small red bell pepper, chopped
(save a few strips for garnish)
2 oz. prosciutto cut into ribbons
Coarse Salt Black Pepper, both
to taste
1/4 cup Italian bread crumbs
1/3 cup grated Parmigiano cheese
2 lb. eye of round roast
Heat 2 tbsp. olive oil in large skillet. Add garlic, onion, red pepper and cook 1 min. Lower heat to medium; add prosciutto and spinach. Season with salt and pepper. Add bread crumbs and cheese. Remove from heat and cool. Cut 1-2 inch hole through center of roast creating a cavity for stuffing. Pipe cooled stuffing into roast filling the cavity. Preheat nonstick skillet over high heat. Cut roast into 6 slices. Add 2 tbsp. olive oil to pan. Season steaks with salt and pepper and sear in skillet for 2 minutes on first side; flip steaks and sear for additional 2 minutes. Then lower heat to med-high and cook until done. (3-4 mins.) Garnish with thinly sliced red bell pepper.
NORTHPOLE EGGNOG CHEESECAKE (12-9-99 Jo Anna Lund) 3-17-07
2 8 oz. Philadelphia fat free cream
cheese
1 4 serving pkg. sugar free fat
free instant vanilla pudding
2/3 cup carnations non fat dry
milk powder
1 cup water
¾ cup cool whip lite
1 tsp. rum extract
½ tsp. nutmeg
1 6 oz. keebler shortbread pie
crust
4 maraschino cherries halved
In a large bowl stir the cream cheese with a spoon until soft. Add dry pudding mix, milk and water. Whisk until smooth. Blend in ¼ cup cool whip lite, rum extract and ¼ tsp. nutmeg. Spread mixture in the crust. Sprinkle remaining nutmeg over top. Evenly drop the rest of the cool whip lite by tbsps. over top to form 8 mounds. Garnish each mound with the cherry halve. Can refrigerate 2 or 3 days. 1 protein. 1/2 bread.
CRAB CAKES (7-13-99) 3-17-07
1 lb. crab meat
1 egg yolk
1½ tsps. salt
Pepper to taste
1 tsp. dry mustard
2 tsps. Worcestershire sauce
1 tbsp. mayonnaise
1 tbsp. chopped parsley
½ tsp. paprika
1 tbsp. butter/margarine, melted
1 cup bread crumbs
Mix all ingredients; form into patties. Put ½ cup butter in a skillet; heat. Fry the patties about 5 minutes per side, until golden brown. Garnish with lemon wedges when serving.
WHIPPER SNAPPERS (2-24-07) 3-17-07
1 package lemon cake mix
8 oz. Cool Whip
1 egg, beaten
Shape into small ball, and roll in powdered sugar. Place on cookie sheet. Bake at 350° for about 10-15 minutes.
WHIPPER SNAPPERS (didn't give, may/jun77pg2) 3-17-07
1 package lemon cake mix
2 cups Kool Whip
1 teaspoon lemon flavoring
1 egg, beaten
Powdered sugar
Put the first four ingredients into a bowl. Stir until well mixed. Shape into small ball, and roll in powdered sugar. Place on lightly greased cookie sheet. Bake at 350° for about 10 minutes. Be careful not to overbake.
TWO INGREDIENT MUFFINS (sep/oct78pg4) 3-17-07
2 cups self rising flour
2 cups vanilla ice cream, softened
Mix well, spoon into thoroughly greased muffin tins, ¾ full. Bake at 425° for 20-25 minutes. Makes a firm, fine textured muffin. (Add 1 tablespoon sugar for shortcake.)
CROCKPOT DRESSING (11-25-06) 3-17-07
turkey roast, cooked and cubed
1 can cream of chicken soup
1 can cream of celery soup
chopped celery
1 jar turkey gravy
3 cups unseasoned croutons
Put into crockpot until cooked.
E-Z-EST LEMONADE PIE (may/jun98pg7) 3-24-07 Top of page
1 small container frozen lemonade,
thawed
1 small carton whipped topping
1 can sweetened condensed milk
Mix ingredients well. Pour into a graham cracker pie crust. Refrigerate several hours before serving.
SALMON SOUFFLE 3-24-07
2 tbsps. butter
2 tbsps. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 cup milk
2 egg yolks, beaten
1 pound can pink salmon, deboned
and flaked
2 egg whites, stiffly beaten
In saucepan over medium heat, melt butter, add flour and stir. Add salt, pepper and nutmeg. Slowly add milk, 1/4 at a time, stirring until thickened. Add beaten egg yolk. Cook 2 additional minutes. Remove from heat. Add flaked salmon. Fold in egg whites. Pour into greased 1 quart baking dish. Bake at 350° for 35-45 minutes.
BBQ BEER BRATS 3-24-07
Boil brats in beer. Put on grill. When finished cooking, put in fresh beer for a few minutes.
BROWN SUGAR BRATS 3-24-07
1 pkg. brats, cut into 1 inch slices
1 can bavarian sauerkraut
1/4 cup brown sugar
Brown brat slices in skillet and drain. Add kraut and brown sugar and simmer for 30 minutes.
BEEF BROTH BRATS 3-24-07
Cook drained sauerkraut and brats in a can of beef broth. Can be grilled after.
BRATS WITH GRAPE JELLY (6-11-05) 3-24-07
BBQ Brats with grape jelly for a unique flavor and crunchy skin.
Tips, hints and helps: To remove permanent marker from plastic, rewrite over top of the old marker and wipe off. Also can use lighter fluid. 3-24-07
DAFFODIL UPSIDE-DOWN CAKE (mar/apr78pg7, mentioned, didn't give) 3-31-07 Top of page
LEMON SAUCE:
1 cup sugar
2½ tablespoons cornstarch
¼ teaspoon salt
1½ cups boiling water
3 tablespoons butter
1 lemon, juice and grated rind
Mix sugar, cornstarch and salt together. Gradually add water stirring until thickened. Boil 5 minutes. Remove from heat. Add butter, juice and rind. Set aside.
CAKE:
¼ cup butter
½ cup sugar
1 egg, beaten
1½ cup flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
slices from 1½ lemons
1 teaspoon grated lemon rind
Cream butter and sugar. Add egg. Cream until light and fluffy. Sift flour, baking powder and salt. Add alternately with milk and lemon peel. Line bottom of 8 inch, greased round cake pan with thin lemon slices. Pour lemon sauce over slices (just enough to cover reserving some). Pour batter over lemon slices and sauce. Bake 375° for 30-35 minutes. Remove and cool. Invert onto serving dish. Pour remaining sauce over and serve.
Pat Walton of the California Olive Industry was an Open Line guest in March, and she shared a number of interesting ideas for creative cooking with olives. A modest sampling follows:
MILNOT CHEESECAKE (2-17-07) 3-31-07
6 oz. pkg lemon jello
1 cup boiling water
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
13 oz. can milnot
3 cups graham cracker crumbs
1/2 cup butter/margarine, melted
Dissolve jello in boiling water, chill until slightly thickened. Cream the cream cheese, sugar and vanilla. Add gelatin and blend well. Refrigerate milnot for several hours and whip. Mix crumbs and melted butter. Put 2/3 of the mixture in the bottom of a 9x13" pan. Put filling on top. Chill several hours or over night. Put the rest of the graham cracker crumbs and butter over top.
SUGAR FREE APPLE PIE 3-31-07
6-8 apples, sliced and peeled
1 12 oz. container frozen apple
juice
2 tbsps. corn starch
1 tsp. cinnamon
Heat juice add corn starch. Cook til thick. Stir in cinnamon, add apples, place in crust. Bake 50-60 minutes 350°.
MEXICAN LASAGNA (Joanna Lund) 3-31-07
8 oz. ground turkey or beef, 90%
lean
3/4 cup chopped onion
1 3/4 cup mexican stewed tomatoes,
coarsely chopped with juice
1 cup tomato sauce
1 1 1/2 oz. pkg. taco seasoning
mix
4 6 inch corn tortillas
1 1/2 oz. shredded reduced fat
cheddar cheese
Preheat oven to 350°. In a large skillet, sprayed with cooking spray, brown meat and onion, add stewed tomatoes and tomato sauce. Mix in taco seasoning. Spread a thin layer of meat mixture on bottom of 8x8" pan sprayed with olive flavored cooking spray. Top with 2 tortillas. Spread half of remaining sauce over top. Sprinkle half of the cheese over sauce. Add layer of 2 more tortillas over cheese. Add remaining sauce over tortillas and remaining cheese over top. Bake uncovered for 30 mins. Exchanges: 2 1/4 vegetables, 2 protein and 1 bread.
IMPOSSIBLE LASAGNA PIE (Joanna Lund) 3-31-07
8 oz. ground turkey or beef, 90%
lean
½ cup fat free cottage cheese
¼ cup grated Parmesan cheese
2 tsps. italian seasoning
1 cup tomato sauce
3/4 cup shredded reduced fat mozarella
cheese
1 cup skim milk
1/3 cup nonfat dry milk powder
9 tbsps. bisquick reduced fat baking
mix
2 eggs or equivalent of egg substitute
1/2 tsp. salt
1/8 tsp. pepper
Preheat oven to 400°. In large skillet sprayed with olive flavored cooking spray. Brown meat. Spray an 8x8" with olive flavored cooking spray. Layer cottage cheese and parmesan cheese on bottom of pan. Add italian seasoning, tomato sauce and half the mozarella cheese to the browned meat. Spoon mixture over cheese layer. In blender, combine skim milk, dry milk powder, baking mix, eggs, salt and pepper for 15 seconds on high speed. Pour mixture over the meat mixture. Bake for 30 minutes. Spread remaining cheese over top and bake additional 5 minutes. Let set 5 minutes before cutting. Exchanges: 2 1/3 protein, 2/3 vegetables, 1/2 bread, 1/3 milk. Nutritional information: 229 calories, 9 grams fat, 21 grams protein, 15 grams carbohydrate, 752 mg sodium. Diabetic: 3 meat and 1 starch.
EASY CROCKPOT POTATOES 3-31-07
4 1/2 cups instant potatoes
4 cups water
6 tbsps. melted butter
1 1/2 tsps. salt
1 1/4 cups milk
8 oz. softened cream cheese
1 cup sour cream
If using a large ceramic crockpot, double recipe. Mix together, put in crock pot on low for 3-3 1/2 hours and top with pats of butter.
TRADITIONAL POTATOES 3-31-07
Make mashed potatoes as usual and put in crock pot.
GLUTEN FREE BREAD STUFFING 3-31-07
8 tbsps. margarine
1 large onion, chopped
3 medium celery ribs with leaves,
chopped
10 cups bread, cut into 1/2 inch
cubes, dried overnight, about 1 loaf standard size bread, gluten free
1/8 cup dried parsley or 1/4 cup
fresh chopped parsley
3 cups chicken stock
2 tsps. poultry seasoning (1 tsp.
each rosemary, sage, thyme, marjoram, celery salt)
salt and pepper to taste
In large skillet, melt margarine over medium heat. Add onion and celery. Cook, stirring often, until onion is golden, about 10 minutes. Scrape vegetables and margarine into large bowl. Add bread and parsley. Stir in enough stock to moisten bread. Season with poultry seasoning and salt and pepper. Mix well with large spoon.
You can either stuff a bird or add remaining chicken stock and bake at 350° until internal temperature is 160° degrees.
CINNAMON CREAM BARS 3-31-07
2 tubes crescent rolls
2 8 oz. pkgs. cream cheese
1 cup sugar
1 tsp. vanilla
1 tsp. cinnamon mixed with 1/2
cup sugar
1/2 cup melted margarine
Place one tube of rolls in greased 9x13" pan. Mix cream cheese, sugar, vanilla. Pour over first layer. Top with second tube of rolls. Roll out on top. Pour melted butter over top. Sprinkle with cinnamon and sugar. Bake at 350° for 25-30 minutes.
PORK CASSEROLE (2-24-07) 3-31-07
1 pork loin, cooked and shredded
1/2 cup butter, melted
2 cups ritz crackers, crushed
1 cup sour cream
1 can cream of chicken soup
1/2 cup chicken broth
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
You can precook the onion, celery and carrots if you're concerned they won't cook in the 30 minutes of baking. Combine butter and crackers. Put 1/2 crumbs in bottom of 9x13" baking dish. Spread pork over cracker base. Add onions, celery and carrots. Mix sour cream, chicken soup and broth. Pour over pork loin. Put remaining cracker mixture over top. Bake at 350° for 30 minutes.
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