Friday, August 26, 2016

PINEAPPLE-CARROT COCKTAIL MEATBALLS

1 1/2 lbs ground beef
1 cup minute rice
1 can (8-oz) crushed pineapple in its own juice
1/2 cup finely shredded carrot
1/2 cup chopped onion
1 egg, slightly beaten
1 tsp ground ginger
1 bottle (8-oz) prepared French dressing
2 tbsp soy sauce

Preheat oven to 400 degrees.

In a large bowl, mix all ingredients, except French dressing and soy sauce, until well combined. Form into 1-inch diameter meatballs. Place on lightly greased baking sheets and bake at 400 degrees for 15 or until browned.

Mix the French dressing and soy sauce to make a dipping sauce for the meatballs.

Yield: 50 to 60 appetizer meatballs.


Note: File Photo

Thursday, August 25, 2016

UNBEATABLES

This recipe is from the 17th Annual Pillsbury Bake-Off Recipe Book pictured below. This is one of my older cookbooks, dated 1966. That makes this recipe 50 years old.

2 cups confectioners' sugar
1/2 cup Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
1/2 tsp baking powder
1/2 cup (3 to 4) egg whites
2 cups chopped Diamond Walnuts
1/2 cup chopped dried apricots

Oven 325                                                                        36 cookies
In mixing bowl, combine sugar, flour, baking powder and egg whites. Add walnuts and apricots; mix well. Drop by teaspoonfuls onto well-greased cookie sheets. Bake at 325 degrees for 15 to 18 minutes.
*For use with Pillsbury's Best Self-Rising Flour, omit baking powder.

Variations: Substitute 1 cup peanut butter pieces for the apricots.
Substitute 1 cup flaked coconut for the apricots. Add 1/8 tsp cinnamon and 1/8 tsp nutmeg with the flour.
Substitute 1 cup semi-sweet chocolate pieces for the apricots.


Wednesday, August 24, 2016

EASY CRANBERRY STRAWBERRY SHORTCAKE

1 can (8-oz) whole berry cranberry sauce
1 pkg (10-oz) frozen strawberries in syrup, thawed
1/2 tsp lemon juice
6 purchased shortcakes
Whipped cream for garnish

In a bowl using a fork, break up the cranberry sauce; stir in the strawberries and lemon juice. To serve spoon the berry mixture onto the shortcakes. Top with whipped cream.

Monday, August 22, 2016

1980s CHILI-RONI

1 lb ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 cup uncooked elbow macaroni
2 tsp chili powder
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp paprika
1 can (28-oz) whole tomatoes, do not drain
1 can (15-oz) kidney beans, do not drain
1 can (8-oz) tomato sauce

In a large skillet, cook and stir the beef, onions and bell pepper until beef is browned and crumbly; drain well. Add the remaining ingredients and break up the tomatoes with a fork. Heat mixture to boiling; reduce heat. Cover and simmer, stirring occasionally, 20-30 minutes until macaroni is tender.

Yield: 6 servings

Note: File Photo

Saturday, August 20, 2016

EASY BLT DIP

1 cup light mayonnaise
1 cup sour cream
1 or 2 (depending on size) tomatoes, seeded and chopped
1/2 cup real bacon bits
3 chopped green onions

Mix all ingredients together until well blended. Refrigerate at least one hour before serving. Serve with your choice of chips, crackers, melba toast, etc.

Note: File Photo


Monday, August 15, 2016

ITALIAN-STYLE CHICKEN

6 boneless skinless chicken breasts
salt and pepper to taste
1 tbsp olive oil
1 can Italian-seasoned stewed tomatoes
1 can cream of mushroom soup
1/3 cup water
1 pkg (16-oz) cooked spaghetti
1/3 cup shredded mozzarella cheese

Season the chicken with salt and pepper. Heat olive oil in large skillet; add chicken and cook until browned.

In a bowl, combine the tomatoes, soup and water; pour over the chicken in the skillet and bring to a boil. Cover and cook over medium-low heat approximately 20 minutes or until the chicken is cooked through.

Serve over the cooked spaghetti. Sprinkle the cheese over the top.

Note: File Photo


Saturday, August 13, 2016

STRAWBERRY-MANGO VIRGIN DAIQUIRI PUNCH

3 cups cut-up, peeled and seeded fresh mango
3/4 cup frozen limeade concentrate, thawed
3 cups frozen unsweetened whole strawberries
3/4 cup pineapple juice
2 1/2 cups lemon-lime carbonated drink (such as 7-UP)
Ice cubes
Fresh strawberries for garnish, optional

Place half the mango pieces into a blender container with the limeade concentrate. Cover and blend until almost smooth. Through the hole in the blender lid add half the strawberries, a few at a time. Blend until almost smooth and pour into a 2-quart pitcher.

In same blender container add the remaining mango pieces and the pineapple juice; cover and blend until almost smooth.Using the remaining strawberries, add to blend as you did before. Blend until almost smooth.
Pour mixture into the pitcher with the first mixture. Stir to mix together well.

Gently stir in the carbonated drink.

Serve over ice and garnish each glass with a fresh strawberry, if you desire.

Yield: 9 6-oz servings


Note: File Photo

Friday, August 12, 2016

CHICKEN ENCHILADA STEW

4 (6-inch) corn tortillas, cut into strips
1 tsp olive oil
1 tub (8-oz) cream cheese spread
1 cup + 2 tbsp milk, divided
2 tbsp dry taco seasoning mix
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 can (15-oz) black beans, rinsed
1 can (11-oz) Mexicorn, drained
1 can (14 1/2-oz) diced tomatoes, drained
1/4 cup chopped fresh cilantro

Preheat oven to 400 degrees.

Toss tortilla strips with the oil and spread out on a baking sheet. Bake at 400 degrees for 10-12 minutes until crisp. Stir occasionally during baking to evenly brown.

While strips bake, mix the cream cheese, 2 tablespoons of the milk and the taco seasoning mix together until blended.

Spray a large saucepan with nonstick cooking spray; add chicken pieces. Cook over medium-high heat, stirring often, for 8-10 minutes or until cooked through. Add the cream cheese mixture, beans, corn, and tomatoes; cook over medium-low heat 6-8 minutes or until heated through.

Before serving, garnish with the tortilla strips and cilantro.

Yield: 6 one-cup servings


Note: This is a recipe I got from Kraft.



SHRIMP SALAD

1 lb peeled and cooked shrimp
1 mango, diced
1 avocado, diced
1 cup diced cucumber
1/2 medium-size red onion, diced
1 small jalapeno, seeded and diced
1/3 cup fresh lime juice
1 tsp lime zest
2 tsp Tabasco sauce
1 tbsp olive oil

Place all ingredients in a large bowl and toss to mix. Chill and serve.

Note: File Photo

Wednesday, August 10, 2016

SHOEPEG CORN SALSA

2 cans shoepeg corn
1 can black beans, rinsed and drained
1 can green chilies, chopped
1/2 large red onion, diced small
1/2 red bell pepper, diced small
1/2 yellow bell pepper, diced small
1 bunch fresh cilantro, chopped
1/4 cup olive oil
1/2 cup cider vinegar
1 tbsp minced garlic
salt to taste
freshly ground black pepper to taste
chopped jalapeno, amount to suit taste

Combine all ingredients and allow to stand for 30-40 minutes before serving. Serve with corn chips or tortillas.