Friday, June 23, 2017


1 jar (12-oz) chunky salsa
2 cups (8-oz) cubed Velveeta cheese
3 cups chopped cooked chicken
4 8-inch flour tortillas
1 can (2 1/4-oz) sliced pitted ripe olives, drained and chopped
1/3 cup shredded cheddar cheese
Salsa, sour cream, etc for additional toppings, if desired

In a medium saucepan combine the salsa and Velveeta. Cook, stirring occasionally over medium heat until the cheese melts; set aside 1 1/4 cups of the sauce and keep warm. Stir chicken into the remaining sauce. Divide the chicken mixture evenly among the four tortillas and spoon down the centers. Roll up tortillas. Place the filled tortillas, seam side down, in a greased 8-inch square baking dish. Cover with foil and bake in a preheated 375 degree oven for 15 to 20 minutes or until heated through. To serve, spoon the reserved sauce over the enchiladas. Sprinkle with the shredded cheese and chopped olives.

 Note: This is a basic file photo.

Thursday, June 22, 2017


1 beaten egg
1 tbsp Worcestershire sauce
1/3 cup fine dry bread crumbs
1 tsp prepared mustard
1/8 tsp pepper
dash of garlic powder
1 1/2 lbs lean ground beef
3/4 cup crumbled blue cheese
6 hamburger buns, split
olive oil

In a medium bowl combine the egg and Worcestershire sauce. Stir in the bread crumbs, mustard, pepper, and garlic powder. Add the ground beef and mix well. Divide the mixture into 12 patties about 1/4-inch thick. Place about 2 tablespoons of the blue cheese atop 6 of the patties. Spread to within 1/2-inch of edges. Top with remaining patties. Press meat around edges to seal well.

Place patties on a grill of medium-hot coals and grill for about 14-15 minutes, turning once during cooking.

To prepare buns, brush insides with olive oil. Place on grill to heat until toasted. Serve patties on buns with your choice of condiments.

 Note: This is a file photo.

Wednesday, June 21, 2017


3 OR 4 small baking potatoes
2 tsp margarine, melted
1/4 cup grated Parmesan cheese
Dash of black pepper

Preheat oven to 450 degrees.

Scrub potatoes and slice in thin slices. You should have about 2 cups of sliced potatoes. Arrange slices in a thin layer in a lightly greased 15 x 10-inch baking pan. Brush with the melted margarine. Sprinkle the cheese and pepper over potato slices. Bake, uncovered, in a 450 degree oven for 18 to 20 minutes or until the potatoes are brown and crisp.

Yield: 4 servings.

 Note: File Photo

Tuesday, June 20, 2017


1 sheet refrigerated pie pastry
1 egg, beaten
1 to 2 tbsp granulated sugar
8-oz cream cheese
1/4 cup powdered sugar + more for sprinkling, if desired
2 tsp grated orange zest
3 cups assorted berries ie strawberries, raspberries, blueberries
1/3 cup melted apple jelly

On a floured surface, roll out the sheet of pastry to a 14" x 11" rectangle. Fold the edges over to form an 11" x 7" rectangle. Prick the inside of the rectangle with the tines of a fork. Brush the beaten egg over the edges and sprinkle with the granulated sugar. Bake at 450 degrees for 8 minutes or until golden brown; cool.

Beat the cream cheese, powdered sugar, and orange zest together and spread the mixture over the center of the crust. Combine the berries with the melted apple jelly and spoon over the cream cheese mixture. Sprinkle with powdered sugar, if desired.

Note: This is a file photo!

Monday, June 19, 2017


I recently ran across this old Eagle Brand Milk ad/recipe. Have you ever made this? I must admit, I have not. However, I have never tasted an Eagle Brand Milk recipe that wasn't delicious. This pie goes together quickly but does need to chill about 3 hours making it a great make-ahead recipe.

Saturday, June 17, 2017


1 1/4 lbs boneless, skinless chicken breasts, cut into thin strips
3 tbsp canola oil
1 green bell pepper, seeded and cut into strips
1 red bell pepper, seeded and cut into strips
1 small onion, sliced into rings
2 garlic cloves, minced
8-oz container soft cream cheese with herb and garlic
16 (6-in size) flour tortillas, warmed
Your favorite salsa, optional

Saute half of the chicken strips in 1 tablespoon of the canola oil until cooked through and tender; remove from the skillet. Repeat with another tablespoon of the oil and the other half of the chicken.

Saute the bell peppers, onion, and garlic in the last tablespoon of the oil until crisp tender. Add the chicken back to the skillet and mix well.

Spread approximately 1 tablespoon of the cream cheese over each warmed tortilla. Place about 1/2 cup of the chicken/vegetable mixture in the center of each tortilla. Roll up the tortilla and place on serving plates. Serve with the salsa, if desired.

Yield: 8 servings of two fajitas each.

Note: This is a file photo.

Friday, June 16, 2017


1 pint cherry tomatoes
2 tbsp sour cream
1 can (4.5-oz) deviled ham
2 tbsp horseradish

Wash tomatoes, thinly slice off tops, remove some pulp and dry tomatoes with paper towels. In a small bowl combine the sour cream and horseradish; add the deviled ham. Stir mixture to blend well. Stuff the tomatoes with the ham mixture and refrigerate until serving time.

 Note: This is a file photo.

Thursday, June 15, 2017


1/2 cup chopped onion
1 tbsp butter
3 cans (14 1/2-oz each) reduced-sodium chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed or shredded cooked chicken
1/2 cup uncooked orzo
1/4 tsp pepper
minced fresh parsley*

Melt the butter in a large saucepan; add onion and saute until tender. Add one can of the chicken broth, celery and carrot and bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper, and the other two cans of chicken broth; return to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until orzo and veggies are tender. Sprinkle with the parsley.

*Substitute cilantro if you want a little spice.

 Note: Photo Courtesy of Betty Crocker

Wednesday, June 14, 2017


Break graham crackers into squares so they are "kid-sized". Top with peanut butter. Sprinkle some miniature semisweet chocolate chips over the peanut butter. (Adult kids like these, too!) Kids also enjoy adding the chips to their crackers to decorate them.

Note: File Photo

Tuesday, June 13, 2017


2 small red and/or green bell peppers

1 banana or jalapeno pepper, seeded and chopped
1 lb ground pork
1 tbsp Worcestershire sauce
2 tsp fresh ground pepper
8-oz fresh sliced mushrooms
4 flat breads
1/2 cup mayonnaise

Slice half the peppers into rings and set aside. Chop the remaining peppers.

In a bowl, combine the chopped peppers, pork, 2 teaspoons of the Worcestershire sauce, and 2 teaspoons fresh ground pepper. Shape mixture into 4 equal patties.

In a large hot skillet that has been sprayed with nonstick cooking spray, cook the patties over medium high heat for about 12 minutes, turning once. (Internal temperature should reach 160 degrees.) Transfer to a plate and cover.

In the same skillet patties were cooked in, cook the pepper rings and mushrooms for 3 minutes. Lightly sprinkle with salt, if desired.

Wrap breads in paper towels and cook in the microwave on high for about 30 seconds. For the sauce, combine the mayonnaise, the remaining Worcestershire sauce, and some black pepper, if desired. Place the burgers on the breads top with the pepper mushroom mixture. Pass the sauce for individuals to add the amount they prefer.

Note: File Photo