1 can (15-oz) black beans, rinsed and drained
1/2 cup your favorite salsa
2 tbsp fresh cilantro
2 tbsp fresh lime juice
1/4 tsp ground cumin
freshly ground black pepper to taste
Place all ingredients in food processor or blender and process until smooth, scraping down sides once.
Serve dip with tortilla chips.
Yield: 1 1/2 cups
Tuesday, March 6, 2012
Sunday, March 4, 2012
WALNUT-EGG SALAD SANDWICHES
8 ounces cream cheese, softened
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup drained sweet pickle relish
1 cup fenely chopped walnuts
3 hard-boiled eggs, chopped
24 slices whole-grain bread
Beat the cream cheese in a mixer bowl until light. Add the onion, bell pepper, relish, and walnuts; mix well. Add the eggs and mix gently.
Spread the filling over half the bread slices and top with the remaining slices. Serve whole or cut in half for a meal or slice each sandwich into 4 slices for finger sandwiches or appetizers.
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup drained sweet pickle relish
1 cup fenely chopped walnuts
3 hard-boiled eggs, chopped
24 slices whole-grain bread
Beat the cream cheese in a mixer bowl until light. Add the onion, bell pepper, relish, and walnuts; mix well. Add the eggs and mix gently.
Spread the filling over half the bread slices and top with the remaining slices. Serve whole or cut in half for a meal or slice each sandwich into 4 slices for finger sandwiches or appetizers.
Thursday, March 1, 2012
QUICK AND EASY GROUND BEEF STROGANOFF
1 lb lean ground beef
1 medium onion, sliced
1 can (4-oz) mushroom stems and pieces, drained
1 garlic clove, minced
2 beef bouillon cubes
1/2 tsp salt
1 cup hot water
2 tbsp catsup
1 tsp prepared mustard
4 cup hot cooked noodles or brown rice
2 tbsp all-purpose flour
1/4 cup cold water
1 cup sour cream
In a large skillet brown the ground beef with the onion, mushrooms, and garlic until beef is no longer pink; drain well.
Stir the following ingredients into the drained beef mixture; bouillon, salt, hot water, catsup, and mustard. Place lid on skillet and simmer for 15 minutes.
Combine the flour and cold water blending until smooth. Gradually stir the flour mixture into the meat mixture. Cook and stir until mixture thickens and boils. Reduce the heat and stir in sour cream. Cook mixture just until heated through.
To serve, place hot noodles or rice on serving platter and top with the meat mixture.
Yield: 4 servings
1 medium onion, sliced
1 can (4-oz) mushroom stems and pieces, drained
1 garlic clove, minced
2 beef bouillon cubes
1/2 tsp salt
1 cup hot water
2 tbsp catsup
1 tsp prepared mustard
4 cup hot cooked noodles or brown rice
2 tbsp all-purpose flour
1/4 cup cold water
1 cup sour cream
In a large skillet brown the ground beef with the onion, mushrooms, and garlic until beef is no longer pink; drain well.
Stir the following ingredients into the drained beef mixture; bouillon, salt, hot water, catsup, and mustard. Place lid on skillet and simmer for 15 minutes.
Combine the flour and cold water blending until smooth. Gradually stir the flour mixture into the meat mixture. Cook and stir until mixture thickens and boils. Reduce the heat and stir in sour cream. Cook mixture just until heated through.
To serve, place hot noodles or rice on serving platter and top with the meat mixture.
Yield: 4 servings
Wednesday, February 29, 2012
DOUBLE CHOCOLATE MOUSSE
1 1/2 cups cold milk, divided
2 squares semi-sweet baking chocolate
1 pkg (4 servings) chocolate flavored instant pudding and pie filling mix
2 cups thawed frozen whipped topping, divided
1/2 cup fresh raspberries or blueberries
In a large microwave-proof bowl, combine the chocolate with 1 cup of the milk. Microwave on high for 2 minutes then stir until the chocolate is completely melted. Stir in the remaining milk.
Add the dry pudding mix and beat with a wire whisk for a couple of minutes or until well blended. Refrigerate for 20 minutes then gently stir in 1 1/2 cups of the whipped topping. Spoon mixture into 6 individual dessert dishes. Refrigerate, covered, until ready to serve.
To serve, divide the remaining whipped topping evenly between the 6 dishes placing a dollop atop each. Garnish with the fresh berries.
Yield: 6 servings of 1/2 cup each
2 squares semi-sweet baking chocolate
1 pkg (4 servings) chocolate flavored instant pudding and pie filling mix
2 cups thawed frozen whipped topping, divided
1/2 cup fresh raspberries or blueberries
In a large microwave-proof bowl, combine the chocolate with 1 cup of the milk. Microwave on high for 2 minutes then stir until the chocolate is completely melted. Stir in the remaining milk.
Add the dry pudding mix and beat with a wire whisk for a couple of minutes or until well blended. Refrigerate for 20 minutes then gently stir in 1 1/2 cups of the whipped topping. Spoon mixture into 6 individual dessert dishes. Refrigerate, covered, until ready to serve.
To serve, divide the remaining whipped topping evenly between the 6 dishes placing a dollop atop each. Garnish with the fresh berries.
Yield: 6 servings of 1/2 cup each
Sunday, February 26, 2012
QUICK & EASY ZUCCHINI-CHERRY JAM
Yes, even busy cooks can make homemade jam to give as gifts or to enjoy with family and friends.
1 large zucchini
1/2 cup fresh lemon juice
1 can (20-oz) crushed pineapple
6 cups sugar
1 pkg (3-oz) cherry gelatin
Peel and shred the zucchini. In a 2-quart saucepan, bring the zucchini and lemon juice to a simmer and cook for 30 minutes. Stir in the pineapple and the sugar. Bring the mixture to a boil, stirring until sugar is dissolved. Cook for 5 minutes; remove from the heat. Stir in the gelatin until dissolved.
Ladle the hot jam mixture into hot sterilized pint or half-pint jars; leave a half inch of space at the top. Seal with hot two piece lids. Process in a boiling water bath for 5 minutes.
Yield: 2 pints or 4 half pints
1 large zucchini
1/2 cup fresh lemon juice
1 can (20-oz) crushed pineapple
6 cups sugar
1 pkg (3-oz) cherry gelatin
Peel and shred the zucchini. In a 2-quart saucepan, bring the zucchini and lemon juice to a simmer and cook for 30 minutes. Stir in the pineapple and the sugar. Bring the mixture to a boil, stirring until sugar is dissolved. Cook for 5 minutes; remove from the heat. Stir in the gelatin until dissolved.
Ladle the hot jam mixture into hot sterilized pint or half-pint jars; leave a half inch of space at the top. Seal with hot two piece lids. Process in a boiling water bath for 5 minutes.
Yield: 2 pints or 4 half pints
Saturday, February 25, 2012
FRESH BANANA ICE CREAM SAUCE
This recipe goes great over ice cream. Also good over pound cake.
3 large bananas, peeled and sliced on the diagonal into 1 to 1 1/2-inch pieces
1/4 cup butter
3 tbsp brown sugar
1/2 tsp vanilla extract
Melt the butter in a skillet over medium to medium-high heat. Add the brown sugar and vanilla to the skillet and blend. Add the banana pieces and cook about 3 minutes until caramelized.
Yield: 2 cups
3 large bananas, peeled and sliced on the diagonal into 1 to 1 1/2-inch pieces
1/4 cup butter
3 tbsp brown sugar
1/2 tsp vanilla extract
Melt the butter in a skillet over medium to medium-high heat. Add the brown sugar and vanilla to the skillet and blend. Add the banana pieces and cook about 3 minutes until caramelized.
Yield: 2 cups
ORANGE SECTIONS IN HONEY YOGURT SAUCE
1/2 cup plain low-fat yogurt
1 tbsp honey
1/8 tsp ground cinnamon
3 oranges, peeled and sectioned
In a small bowl combine the yogurt, honey, and cinnamon.
Place the orange sections into 2 or 3 bowls, depending on the number of servings you prefer.
Spoon the yogurt sauce evenly over the orange sections and serve immediately.
This make a great breakfast treat!
1 tbsp honey
1/8 tsp ground cinnamon
3 oranges, peeled and sectioned
In a small bowl combine the yogurt, honey, and cinnamon.
Place the orange sections into 2 or 3 bowls, depending on the number of servings you prefer.
Spoon the yogurt sauce evenly over the orange sections and serve immediately.
This make a great breakfast treat!
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