Recipe from: Shelli Lampi, 11/22/08
YUMMY for all ages, an absolute MUST for the day after Thanksgiving!
Ingredients:10 oz. pkg. frozen broccoli
1/4 cup mayonnaise (I use light mayo)
1/4 cup bread crumbs
2 tbsp. butter (I forgo the butter and just sprinkle the crumbs over the cheese slices)
1 can cream of chicken soup (if doubling recipe, I use 1 can of low-fat)
1/4 tsp. curry powder (add more to taste)
1 tsp. lemon juice
2 cups turkey, cooked and diced
1/2 cup grated cheese (I use American cheese slices, to cover)
Cook broccoli according to package directions. Combine mayonnaise, soup, curry powder and lemon juice. Mix bread crumbs and butter together. Ina greased casserole dish layer broccoli, turkey, and mayonnaise mixture. Top with grated cheese and bread crumbs. Bake in a 350 degree oven for 30 minutes.
Friday, January 21, 2011
Spaghetti Pizza Pie
Recipe from: Wanda Wilson via a recipe exchange
Ingredients:
8 oz. spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1 lbs. ground beef, cooked and drained
2 cups spaghetti sauce
1 (8 oz.) pkg. shredded mozzarella cheese
Toss:
Cooked spaghetti, parmesan cheese and egg
Place into 9 inch pie plate.
Press along sides to form crust.
Mix:
Cooked meat and spaghetti sauce.
Spread over spaghetti crust.
Sprinkle with mozzarella cheese.
Bake:
Bake in 350 degree oven for 30 minutes or until thoroughly heated.
Let stand 5 minutes before cutting into wedges.
Tip: Spoon on additional heated spaghetti sauce on serving plate.
Then top with spaghetti pizza pie.
Ingredients:
8 oz. spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1 lbs. ground beef, cooked and drained
2 cups spaghetti sauce
1 (8 oz.) pkg. shredded mozzarella cheese
Toss:
Cooked spaghetti, parmesan cheese and egg
Place into 9 inch pie plate.
Press along sides to form crust.
Mix:
Cooked meat and spaghetti sauce.
Spread over spaghetti crust.
Sprinkle with mozzarella cheese.
Bake:
Bake in 350 degree oven for 30 minutes or until thoroughly heated.
Let stand 5 minutes before cutting into wedges.
Tip: Spoon on additional heated spaghetti sauce on serving plate.
Then top with spaghetti pizza pie.
Southern Sweet Potato Casserole
I first made this recipe in 1998 for Thanksgiving. It was a big hit, and I have made it almost every year since then.
Recipe:
3 lbs. sweet potatoes
1 large apple (Cortland works well)
3 Tablespoon flour
1/2 cup brown sugar, firmly packed
1/2 cup butter
1/4 teaspoon pepper
1/4 cup cream
1/2 cup chopped pecans (optional)
1. Peel sweet potatoes, cut into 1-2 inch chunks. Place in a large sauce pan, cover with water and boil until soft. Drain the water and then mash with a potato masher.
2. Place smashed cooked sweet potatoes in a 2 quart casserole dish.
3. Peel, core and slice the apple. Arrange the apple slices on top of the potatoes
4. Combine flour and brown sugar; cut in butter with 2 knives or a pastry blender
5. Add pepper, cream and nuts, combine with a fork.
6. Spread on top of the apples.
7. Place on top shelf of a 400 degree oven for about 30 minutes or until the topping bubbles.
Recipe:
3 lbs. sweet potatoes
1 large apple (Cortland works well)
3 Tablespoon flour
1/2 cup brown sugar, firmly packed
1/2 cup butter
1/4 teaspoon pepper
1/4 cup cream
1/2 cup chopped pecans (optional)
1. Peel sweet potatoes, cut into 1-2 inch chunks. Place in a large sauce pan, cover with water and boil until soft. Drain the water and then mash with a potato masher.
2. Place smashed cooked sweet potatoes in a 2 quart casserole dish.
3. Peel, core and slice the apple. Arrange the apple slices on top of the potatoes
4. Combine flour and brown sugar; cut in butter with 2 knives or a pastry blender
5. Add pepper, cream and nuts, combine with a fork.
6. Spread on top of the apples.
7. Place on top shelf of a 400 degree oven for about 30 minutes or until the topping bubbles.
Crock Pot Chicken Stew
Recipe from: The McDougall Program
Yum! I've been craving veggie soup, so I went to the grocery store this morning to stock up on veggies. This was my result. This recipe is so quick and easy and the veggies retain a lot of texture since you aren't cooking them to death.
Serving Size: 4
Recipe:
1 yellow onion, coursely chopped
1 clove garlic, crushed
1 white potato, scrubbed and chunked
1 carrot, scrubbed and sliced
1 stalk celery, sliced
1 zucchini, sliced
1/2 cup chopped broccoli
1 leek, trimmed, washed and sliced
2 cups low-sodium tomato sauce
1 Tbsp parsley flakes
1/2 tsp paprike
1/2 tsp dried basil
1/2 tsp chili powder
1/4 tsp dry mustard
1/4 tsp ground cumin
1/8 tsp ground black pepper
Cook the onions, garlic, potato, carrot and celery in a small amount of water in a large saucepan for 10 minutes. Add the remaining ingredients and cook over low heat until the vegetables are tender, about 35 minutes.
Yum! I've been craving veggie soup, so I went to the grocery store this morning to stock up on veggies. This was my result. This recipe is so quick and easy and the veggies retain a lot of texture since you aren't cooking them to death.
Serving Size: 4
Recipe:
1 yellow onion, coursely chopped
1 clove garlic, crushed
1 white potato, scrubbed and chunked
1 carrot, scrubbed and sliced
1 stalk celery, sliced
1 zucchini, sliced
1/2 cup chopped broccoli
1 leek, trimmed, washed and sliced
2 cups low-sodium tomato sauce
1 Tbsp parsley flakes
1/2 tsp paprike
1/2 tsp dried basil
1/2 tsp chili powder
1/4 tsp dry mustard
1/4 tsp ground cumin
1/8 tsp ground black pepper
Cook the onions, garlic, potato, carrot and celery in a small amount of water in a large saucepan for 10 minutes. Add the remaining ingredients and cook over low heat until the vegetables are tender, about 35 minutes.
Chicken Rotini Salad (aka Noodler Doodler)
Recipe from: Addie Hoffman, Nicolet College cooking class
Servings: 6
Preparation Time: 45 minutes
Start to Finish Time: 4 hours to 4 hours 45 minutes
INGREDIENTS
1 pound rotini pasta, cooked, drained, cooled
3 medium carrots, shredded
6 scallions, thinly sliced, including some green
3 ribs of celery, thinly sliced
1 small green bell pepper, seeded, diced, or half a red pepper
3 cups cooked chicken or turkey, cubed
1 cup frozen peas, thawed and drained
1/4 cup chives
2/3/ cup cheddar cheese, cubed, 1/4 inch
1 can (12 ounces) sweetened condensed milk
2 cups mayonnaise
1/4 cup dill flavored vinegar, or white vinegar
salt and pepper, to taste
DIRECTIONS
The chicken can be cooked in a variety of ways. Consider marinating chicken breasts and then grilling, for added flavor.
In a small bowl, whisk together condensed milk, mayonnaise, vinegar, salt and pepper; taste and adjust vinegar and seasoning.
Cook the pasta al dente, add the sauce and then cool.
In a large bowl, combine cooked pasta, carrots, scallions, celery, bell pepper, chicken, peas, cheese and chives; toss to combine. Chill in refrigerator at least 4 hours, or overnight.
A family favorite since 1999!
Servings: 6
Preparation Time: 45 minutes
Start to Finish Time: 4 hours to 4 hours 45 minutes
INGREDIENTS
1 pound rotini pasta, cooked, drained, cooled
3 medium carrots, shredded
6 scallions, thinly sliced, including some green
3 ribs of celery, thinly sliced
1 small green bell pepper, seeded, diced, or half a red pepper
3 cups cooked chicken or turkey, cubed
1 cup frozen peas, thawed and drained
1/4 cup chives
2/3/ cup cheddar cheese, cubed, 1/4 inch
1 can (12 ounces) sweetened condensed milk
2 cups mayonnaise
1/4 cup dill flavored vinegar, or white vinegar
salt and pepper, to taste
DIRECTIONS
The chicken can be cooked in a variety of ways. Consider marinating chicken breasts and then grilling, for added flavor.
In a small bowl, whisk together condensed milk, mayonnaise, vinegar, salt and pepper; taste and adjust vinegar and seasoning.
Cook the pasta al dente, add the sauce and then cool.
In a large bowl, combine cooked pasta, carrots, scallions, celery, bell pepper, chicken, peas, cheese and chives; toss to combine. Chill in refrigerator at least 4 hours, or overnight.
A family favorite since 1999!
Mulled Cider
Recipe from: Elaine Moran ( Mom's recipe box)
Servings: 10
Preparation Time: 10 minutes
Start to Finish Time: 30-40 minutes
Recipe:
2 quarts apple cider
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1 teaspoon allspice, ground
1 teaspoon cloves, whole
10, 3 inch cinnamon sticks
5 slices fresh orange, halved
5 slices fresh lemon, halved
In a 3 quart sauce pan or kettle, combine cider, sugarm salt and allspice. This also works in a crockpot.
Place cloves and cinnamon sticks in cheese cloth bag. I have also put them right into the brew. Add to cider. Slowly bring to boil, uncovered over medium heat.
Reduce heat and simmer covered for 20 minutes. Remove bag of spices.
Discard cloves but reserve cinnamon sticks.
Serving Ideas: Serve steaming in hot mugs. Garnish each mug with an orange and lemon half and 1 cinnamon stick.
Servings: 10
Preparation Time: 10 minutes
Start to Finish Time: 30-40 minutes
Recipe:
2 quarts apple cider
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1 teaspoon allspice, ground
1 teaspoon cloves, whole
10, 3 inch cinnamon sticks
5 slices fresh orange, halved
5 slices fresh lemon, halved
In a 3 quart sauce pan or kettle, combine cider, sugarm salt and allspice. This also works in a crockpot.
Place cloves and cinnamon sticks in cheese cloth bag. I have also put them right into the brew. Add to cider. Slowly bring to boil, uncovered over medium heat.
Reduce heat and simmer covered for 20 minutes. Remove bag of spices.
Discard cloves but reserve cinnamon sticks.
Serving Ideas: Serve steaming in hot mugs. Garnish each mug with an orange and lemon half and 1 cinnamon stick.
Monday, January 17, 2011
Garam Masala
Garam Masala is a spice used in Indian cooking. There are lots of ways to make this. Below is a quick and easy way. I suggest using whole spices, roast for 1 - 2 minutes, then grind. I use whole nutmeg and grate. Mix according to the proportions below. Place mix in an airtight container, and store in a cool, dry place.
Ingredients
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons ground pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Add with a little sugar and black tea, makes a great, quick Chai beverage!
- Use this on oatmeal (surprisingly good)
- Chicken thigh marinade by mixing into yogurt and seasoning with salt.
Subscribe to:
Posts (Atom)