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| | From:  £åd¥ß®êtå (Original Message) | Sent: 10/1/2008 6:54 PM |
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Please share a recipe daily during the month of October | | | | | |  | | |
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SOUPER MEAT AND POTATOES PIE
FOR THE BASE:
1 (10 3/4 ounce) can condensed Campbell`s Cream of Mushroom Soup, divided use
1 pound ground beef
1/4 cup finely chopped onion
1 egg, slightly beaten
1/4 cup fine dry bread crumbs
2 tablespoons chopped parsley
1/4 teaspoon salt
Dash pepper
FOR TOP:
2 cups mashed potatoes
1/4 cup shredded mild cheese
Cooked sliced bacon (optional, for garnish)
Mix thoroughly 1/2 cup undiluted soup, beef, onion, egg, bread crumbs, parsley, and seasonings. Press firmly into 9-inch pie plate.
Bake at 350 degrees F for 25 minutes; spoon off fat. Frost with potatoes; top with remaining soup and cheese. Bake 10 minutes more or until done.
Garnish with cooked sliced bacon if desired.
Makes one 9-inch meat pie
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Cold Macaroni Salad
1 lb. macaroni
1 or 2 red peppers, seeded and cut into small squares
2 c. fresh broccoli, pared and coarsely chopped
1 lb. Mozzarella, coarsely chopped
1/2 c. toasted pine nuts
3 tbsp. Dijon mustard
3 tbsp. fresh lemon juice
4 cloves garlic, minced
1/2 c. olive oil
Salt and pepper to taste
Garnish: chop Italian parsley
Prepare the dressing by combining the last five ingredients, whisking constantly and thoroughly. Set aside. Steam and blanch the broccoli and the peppers, separately until just crisp tender. Drain and rinse under cold water. Cook the pasta until the desired texture is reached, drain well. Toss the pasta with the pepper, broccoli, pine nuts, and cheese, add dressing, tossing again and serve immediately with hot crusty Italian bread. (Garnish with chopped Italian parsley, if desired.) Makes 4 servings
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1-2-3 Lemon Cookies
1 ½ cups baking mix
1 small pkg instant vanilla pudding mix
1 small pkg instant lemon pudding mix
½ cup vegetable oil
2 eggs
2 drops lemon food flavoring
Mix all ingredients together with spoon our electric
mixer. Form into small balls; place on ungreased
cookie sheet. Press with fork to flatten. Bake at 350
degrees for 8 to 10 minutes.
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Crab-Spaghetti Giovanni
INGREDIENTS:
1 package (8 ounce) thin spaghetti
1 large onion, finely chopped
1 green pepper, finely chopped
6 �?8 fresh mushrooms, sliced
Butter for sauteing
1 can (1 pound) tomatoes, drained
1 can (8 ounces) tomato sauce
1 pound crabmeat
1 cup sour cream
2-1/2 cups grated sharp cheese
TO PREPARE:
Cook spaghetti; drain and set aside. Saute onion, green pepper and mushrooms in butter. Add tomatoes, tomato sauce, crabmeat, sour cream and half of the cheese; simmer for 5 minutes. Combine with spaghetti. Pour into a greased casserole and top with remaining cheese. Bake 30-45 minutes in a 325 degree oven. May be prepared a day ahead and baked just before serving. Increase cooking time if mixture is cold. Chicken (3-4 cups) may be substituted for crab.
SERVES: 8 - 10
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Sweet and Sour Meatloaf
2 pounds ground beef
1 onion, chopped
1 egg, slightly beaten
1/4 cup crushed crackers
Salt and pepper, garlic salt and celery salt; to taste
1 can (8 oz. size) tomato sauce
1/4 cup vinegar
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon mustard
In large bowl, combine beef, onion, egg, salt, pepper, garlic and celery salt. In saucepan, combine tomato sauce, vinegar, brown sugar, Worcestershire sauce and mustard. Heat until sugar melts. Mix in 1/2 cup sauce into meat mixture. Form a loaf an place in pan. Pour remaining sauce on top. Bake 1 hour in 350 degree oven. Let meatloaf rest 10 minutes before slicing.
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Potatoes O'Brien
1 2-lb pkg frozen hashed browns, thawed 1 tsp salt 1/2 tsp pepper 1/2 cup finely chopped green onion 1 pint sour cream 1 can cream of chicken soup 2 cups sharp cheddar cheese, grated 2 cups crushed corn flakes 1/4 cup melted butter In a large bowl, combine thawed hashed browns, salt, pepper, green onion, sour cream, cream of chicken soup and cheddar cheese. Pour into a 9- by 13-inch baking dish. Mix corn flakes with melted butter and sprinkle over the potato mixture. Bake for 45 minutes to 1 hour at 350° F. Makes approximately 12 servings |
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CELEBRATION CHEESE PIE
FOR THE CRUST:
15 to 18 Keebler Pecan Sandie Cookies (crushed)
1/4 cup butter (melted)
Stir butter into finely crushed cookies with fork. Press into 9-inch pie pan to shape crust. Freeze to firm
LAYER #1:
2oz. Philadelphia Cream Cheese (softened)
2 cups thawed Cool Whip
1 Tbsp sugar
1/4 cup confectioner`s sugar
Beat all ingredients in mixer until blended, spread onto crust and freeze while making next layers
LAYER #2:
2 oz. Philadelphia Cream Cheese (softened)
1/3 cup confectioner`s sugar
2 cups Cool Whip
3/4 cup peanut butter
Beat 1st three ingredients together until blended. Mix in the peanut butter and spread on top of pie. Freeze
LAYER #3:
2 oz. Philadelphia Cream Chees (softened)
1/3 cup confectioner`s sugar
2 cups thawed Cool Whip
2 oz. melted Bakers German Sweet Chocolate baking squares
Beat 1st three ingredients together until blended. Add the melted Bakers German Sweet Chocolate Baking Squares to the bowl, beat and spread on top of pie. Freeze.
Decorate with Cool Whip.
Can be kept frozen and cut to serve.
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Whole Wheat Penne with Broccoli and Sausage Triple play: Swapping turkey for pork sausage cuts artery-clogging saturated fat by a third; whole grain helps lower cholesterol; and broccoli has heart-protective antioxidants. - 12 ounce(s) whole wheat penne pasta
- 1 large bunch broccoli, cut into florets
- 12 ounce(s) hot Italian turkey sausage
- 1 pint(s) grape tomatoes, each cut in half
- 1/2 (loosely packed) cup(s) fresh basil leaves, chopped
- 1/4 cup(s) freshly grated Pecorino Romano cheese
1. Heat large saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 cup cooking water; drain pasta and broccoli. 2. Meanwhile, thinly slice sausage on the diagonal. In 12-inch nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring. 3. Stir pasta, broccoli, and 1/4 cup pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese. | Calories | 505 | | Total Fat | 13g | | Saturated Fat | 4g | | Cholesterol | 71mg | | Sodium | 760mg | | Total Carbohydrate | 74g | | Dietary Fiber | 10g | | Sugars | -- | | Protein | 32g | | Calcium | |
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SPINACH AND MUSHROOM QUESADILLAS
2 tablespoons canola oil, divided use
2 medium red onions, thinly sliced
8 ounces (2 1/4 cups) button mushrooms, thinly sliced
6 ounces (8 cups) prewashed spinach, shredded
Salt and pepper
8 (8-inch) flour tortillas
8 ounces (2 cups) pepper Jack cheese, shredded
Preheat oven to 400 degrees F.
In 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook onions until lightly golden, about 5 minutes.
Add mushrooms; cook until they're tender, 6-8 minutes.
Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2-3 minutes total. Season with salt and pepper.
Brush one side of tortillas with remaining tablespoon of oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with remaining 4 tortillas, oiled sides up, and lightly press to seal.
Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes.
To serve, cut quesadillas into quarters.
Makes 4 servings
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Butterscotch Pecan Perfection Pie Ingredients: - 1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
- 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels divided
- 3/4 cup light corn syrup
- 3 large eggs, at room temperature
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves, coarsely chopped
- 1 1/2 cups whipped cream (optional)
Directions:
PREHEAT oven to 350º F.
MELT 1 1/3 cups morsels in medium, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
ADD corn syrup, eggs, flour and salt to melted morsels. Beat on medium until smooth. Stir in pecans. Pour pecan mixture into pie shell.
BAKE for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time.
TO GARNISH AND SERVE:
LINE baking sheet with wax paper.
PLACE remaining morsels in heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 10 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until firm.
PLACE 10 dollops of whipped cream around edge of pie. Remove drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately.
NOTES
*If using frozen pie shell, use deep-dish style. Do not thaw. Bake on baking sheet.
TIPS:
�?/B> 1/3 cup Semi-Sweet Chocolate Morsels can also be melted and made into drizzle designs instead of the Butterscotch Flavored Morsels.
�?/B>Two shallow (2-cup volume) pie shells can be substituted for the one deep-dish pie shell. Follow directions above and bake for 30 to 35 minutes.
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Chicken with Pretzels and Couscous
Prep: 15 minutes
Bake: 10 minutes
Ingredients
1 cup pretzel sticks
2/3 cup unsalted peanuts
1/4 to 1/2 tsp. crushed red pepper (optional)
1/2 cup refrigerated or frozen egg product, thawed
1 14- to 16-oz. pkg. chicken breast tenderloins
1/2 cup reduced-sodium chicken broth
1 16-oz. pkg. frozen sweet peppers and onion stir-fry vegetables
1/2 cup uncooked couscous
2 Tbsp. seasoned rice vinegar
1 Tbsp. canola oil
1 Recipe Dipping sauce (right)
Directions
1. Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.
2. Place egg product in shallow dish. Dip chicken tenderloins into egg product. Allowing excess egg product to drip off, transfer tenderloins, half at a time, to bag with crumb mixture. Seal bag; turn to coat chicken pieces. Arrange chicken in prepared pan. Bake chicken for 10 to 15 minutes or until no longer pink (170 degrees F).
3. Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce. Makes 6 servings.
4. Dipping Sauce: In a bowl combine 1/3 cup plain yogurt, 2 tablespoons yellow mustard, and 2 teaspoons honey.
5. Test Kitchen Tip: If you do not have a food processor, place pretzels in a large resealable plastic bag; seal bag and finely crush pretzels using a rolling pin or meat mallet. Finely chop 1/2 cup of the peanuts and add to pretzel crumbs in bag.
Nutrition Facts
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CREAMY RICE PUDDING
3 cups 1-percent milk
1/3 cup sugar
1/2 cup extra long-grain rice
1/4 cup raisins
1/8 teaspoon ground cinnamon (plus 1/2 teaspoon for sprinkling)
1 cup vanilla lowfat yogurt
In a large, heavy pot with a cover, bring milk and sugar to a boil.
Add rice and raisins and stir for 1 minute over high heat. Lower heat immediately and cover. Simmer rice for 20 minutes, stirring every 5 minutes. Remove cover and cook rice for 2 to 3 minutes.
Remove from heat and stir in 1/8 teaspoon cinnamon. Cover and let cool 30 minutes.
Stir in vanilla yogurt and mix well. Spoon rice pudding evenly into 6 wine glasses. Sprinkle with cinnamon. Chill 30 minutes before serving.
Makes 6 servings
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STUFFED LETTUCE ROLLS
"Quicker than cabbage - with a wonderfully delicate flavor."
1/2 cup regular long-grain rice
1 large head iceberg lettuce (about 1 1/2 pounds)
1 pound ground beef
1 medium onion, diced
2 medium carrots, shredded
1 (6-ounce) can tomato paste
Salt and pepper (to taste)
1 (16-ounce) can whole tomatoes
1/3 cup water
1/2 teaspoon basil
1/2 teaspoon sugar
1/2 of an 8-ounce package mozzarella cheese, shredded
Prepare rice as label directs; set aside.
Meanwhile, discard any tough outer leaves from lettuce; with knife, remove core. Remove 8 large leaves and trim rib of each leaf very thin. Coarsely shred remaining lettuce; set aside.
In 12-inch skillet over medium-high heat, cook ground beef, onion, and half of shredded carrots until meat is well browned and onion and carrot are tender, about 10 minutes. Remove skillet from heat; stir in cooked rice, half of tomato paste. 1/2 teaspoon salt, and 1/4 teaspoon pepper.
On center of each lettuce leaf, place about 1/2 cupful ground-beef mixture. Fold 2 sides of lettuce leaf toward center over meat, overlapping edges. From one narrow edge, roll jelly-roll fashion.
In same 12-inch skillet. evenly spread shredded lettuce. Arrange stuffed lettuce rolls, seam-side down, on lettuce in skillet. Add tomatoes with their liquid, water, basil, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, remaining tomato paste, and remaining shredded carrots. Over high heat, heat to boiling. gently stirring to break up tomatoes. Reduce heat to low; cover and simmer 20 minutes or until lettuce rolls are tender.
Sprinkle shredded cheese over lettuce rolls; cover and simmer 1 to 2 minutes longer until cheese is melted.
Makes 4 servings
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Candy Corn Crispy Treats 16 to 20 bars
3 tablespoons butter
1 (10-ounce) package large marshmallows
6 cups crispy rice cereal
1 cup candy corn
1/4 cup semisweet chocolate chips, melted
- Coat a 9" x 13" baking dish with nonstick cooking spray.
- In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in rice cereal until evenly coated. Add candy corn and stir gently just until candy is mixed in.
- Spoon mixture into baking dish and press down with spatula.
- Drizzle melted chocolate over top. Let cool then cut into bars. Keep covered until ready to serve.
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