Saturday, January 30, 2010


2 cups crushed graham crackers
1 stick butter, melted

Mix the cracker crumbs and butter together and press into the bottom of a 9 x 13-inch pan.

2 eggs
2 sticks butter
2 cups powdered sugar

Combine ingredients in a mixer bowl and beat well for 15 minutes. Pour this mixture over the crust in the pan.

3 to 4 bananas
1 can crushed pineapple, drained
1 large carton frozen whipped topping, thawed
1 large jar maraschino cherries, drained, halved
1/2 cup chopped pecans or peanuts

Spread the bananas evenly over the powdered sugar mixture. Top the bananas with the crushed pineapple (use drained juice to dip pineapples, if desired). Spread the whipped topping over the pineapple. Sprinkle the cherries and nuts over the top.

Note: If you don't want to use raw eggs, you can substitute 1/2 cup egg substitute.

Thursday, January 28, 2010


1 lb ground beef

Crumble beef into an 8-inch square microwave-safe dish. Microwave on medium high for 5 to 6 minutes, stirring halfway through cooking.

2 tbsp butter
1 medium onion, chopped
2 tbsp diced green chilies
1 can (8-oz) tomato sauce
1 pkg (1 1/4-oz) taco seasoning mix
1/2 cup water

Place the butter in a 1-quart glass measuring cup or bowl. Melt in the microwave; add the onions and chilies; cook for 1 1/2 to 2 minutes. Add the tomato sauce, taco seasoning mix, and water; cook another 1 1/2 to 2 minutes.

2 eggs
1 cup half & half cream

Beat the eggs and add blend in the half and half. Slowly add this mixture to the tomato sauce mixture while stirring constantly.

1 pkg (6-oz) corn chips
8-oz shredded Monterey Jack cheese

Place half the corn chips in the bottom of a 2-quart casserole dish that has been lightly sprayed with nonstick cooking spray. Top with half the ground beef, half the cheese, and half the sauce mixture. Repeat with the remaining chips, beef, cheese, and sauce. Place in the microwave and cook for 15 minutes on a rotating disk or turn 1/4 of a turn every 5 minutes.

1 cup sour cream
1/2 cup grated cheddar cheese,
sliced black olives, if desired

Top the casserole with the above ingredients and microwave a couple of minutes or until cheese melts.

Wednesday, January 27, 2010


2 tbsp butter or margarine
1 small onion, chopped
1/2 cup thinly sliced baby carrots
1/2 cup finely chopped celery
1 small red bell pepper, chopped
1 cup chopped unpeeled red potatoes
1/4 tsp oregano
2 bottles (8-oz ea) clam juice
1 lb bay scallops
2 cups cream
1/4 tsp salt
1/4 tsp pepper
1/2 cup chopped fresh parsley

In a large heavy saucepan, melt the butter or margarine. Add the onion, carrots, celery, bell pepper, potatoes, and oregano to the butter. Saute the mixture for 10 minutes then add the clam juice and scallops. Cook for 5 minutes. Add the cream, salt, and pepper. Cook the mixture until heated through. Stir in the parsley before serving or put chowder in serving bowl and sprinkle parsley on top.

Saturday, January 23, 2010


1 can (10 3/4-oz) cream of mushroom soup
1/2 cup low-fat milk
1/4 tsp freshly ground black pepper
1/4 grated Parmesan cheese
1 cup frozen mixed vegetables or California blend
2 cups cubed or shredded cooked chicken
2 cups curly egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a 1 1/2-quart casserole dish, stir together the mushroom soup, milk, pepper, Parmesan cheese, mixed vegetables, chicken, and noodles. Bake at 400 degrees for about 25 minutes until hot and bubbly. Remove from oven and sprinkle the shredded cheddar cheese over the top.
Yield: 4 servings

Monday, January 18, 2010


2 cans sliced potatoes, drained
1 tbsp dried onion flakes, divided
1/4 tsp black pepper
1/2 lb lean ground beef
1/4 cup quick cook oats
1/4 cup milk
2 tbsp catsup
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup grated cheddar cheese, optional

Preheat oven to 350 degrees. Spray a glass loaf pan with nonstick cooking spray.

Layer the drained potatoes, sprinkled with 1 teaspoon of the dried onion flakes and the black pepper, in the bottom of the prepared loaf pan.

In a small mixing bowl, mix together the ground beef, oats, milk, catsup, salt, garlic powder, and the remaining dried onion flakes. Spread this mixture over the potatoes. Place in the preheated 350 degree oven and bake for 30-35 minutes or until the beef mixture is done. Sprinkle with the grated cheddar cheese, if desired.

Monday, January 11, 2010


3 cups water
1/4 tsp salt, optional
1 1/2 cups uncooked long grain rice
1/2 cup butter (not margarine)
1 1/2 cups grated Parmesan cheese
1 tbsp minced fresh parsley

In a large saucepan that has a lid, bring the water and salt (if using) to a boil; stir in the rice. Reduce the heat to low, cover, and cook for 20 minutes or until tender. While the rice cooks, in a medium skillet over medium-low heat, melt the butter and cook until browned but not burned.

Place the hot rice in a serving dish and top with the grated Parmesan cheese. Pour the browned butter overall cover with foil or a plate and let stand for about 3 minutes. Sprinkle the fresh parsley over the top before serving.

Yield: 6 to 8 servings.

Sunday, January 10, 2010


1 cup butter or margarine
12-oz grated cheddar cheese
1/2 cup grated Parmesan cheese
1 tsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp paprika
1/2 tsp seasoned salt
1 loaf French Bread, sliced in half lengthwise

Have all ingredients at room temperature. Mix together the butter or margarine, cheeses, Worcestershire sauce, and seasonings. Place bread in broiler with the cut sides down. Brown until lightly browned. Remove from the broiler, turn, and spread the cheese mixture on the cut sides. Return to the broiler and broil until brown. WATCH CAREFULLY AS THE CHEESE WILL BURN. You only want the cheese mixture to become bubbly. Remove from the broiler and cut into slices to serve.

Variation: Replace the cheddar cheese with Mozzarella cheese.

Saturday, January 9, 2010


1 large egg
1 tbsp vinegar
1/2 tsp salt
1/4 tsp dry mustard
1/8 tsp paprika
dash of cayenne pepper

1 cup canola oil
1 tbsp lemon juice

Put the egg, vinegar, salt, dry mustard, paprika, and cayenne pepper in blender container; blend until well mixed. With the blender running slowly, gradually pour half of the canola oil into the blender container. Stop blender and scrape down the sides with a rubber spatula when needed.

Add the lemon juice to mixture in the blender container and slowly pour remainder of the canola oil into the mixture with the blender running slowly.

Store in an airtight container in the refrigerator.

Yield: Approximately 1 1/4 cup

Wednesday, January 6, 2010


2 pkgs dessert topping mix
1 cup cold milk
1 cup powdered sugar
1 pkg (8-oz) cream cheese, softened
1 bakery angel food cake
slivered toasted almonds
slivered maraschino cherries
8 to 10 stemmed maraschino cherries for garnish

Combine the dessert topping and milk in a mixing bowl and beat well. Gradually add the powdered sugar to the topping mixture. Beat the softened cream cheese into the mixture adding small amounts at a time. Cut the cake into 3 layers. Place the bottom layer on a cake plate and spread with a layer of the topping mixture. Repeat with the middle layer. Add the top layer and spread with more topping mixture then cover the sides of the cake with the remaining mixture. Decorate the sides of the cake with the slivered toasted almonds and slivered cherries. Refrigerate for a few minutes. Garnish the top with stemmed maraschino cherries before serving. This makes a very pretty quick dessert.