Wednesday, September 29, 2010

QUICK AND EASY RICE MEAL

1 can (15 oz) kidney beans, rinsed and drained
1 can (15-oz) stewed tomatoes, chopped
2 cups frozen mixed vegetables
2/3 cup water
3/4 instant brown rice
1/2 tsp thyme
dash hot pepper sauce
1 can (10 3/4-oz) tomato soup
1/3 cup toasted slivered almonds
1/2 cup mozzarella cheese

In a large skillet combine the kidney beans, undrained stewed tomatoes, mixed vegetables, water, thyme, hot pepper sauce, and rice. Bring to a boil, reduce heat and simmer 12 minutes or until rice is tender. Stir in the soup and heat through. Stir in the almonds and sprinkle mozzarella cheese over the top. Serve immediately.

serves 4

Monday, September 27, 2010

FRENCH DRESSING PARTY DIP

1 block (8-oz) cream cheese, softened
1/2 cup bottled French Salad Dressing
2 tsp onion, chopped very fine
2 tbsp catsup

Combine all ingredients in a mixing bowl. Using an electric mixer, mix until well blended. Refrigerate until serving time.

This dip is great with assorted crackers, chips, and fresh vegetables.

Sunday, September 26, 2010

CARAMEL PECAN BROWNIES (BLONDIES)

12 vanilla caramels (from a package of wrapped caramels)
1/3 cup butter
2 tbsp milk
3/4 cup sugar
2 eggs
1/2 tsp vanilla
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 9-inch baking pan and set aside.

In a 2-qt saucepan, combine the caramels, butter, and milk. Heat over low heat, stirring constantly, just until the caramels melt. Remove from the heat. Stir in the sugar; add the eggs and vanilla stirring well until blended. Set aside.

In a mixing bowl, combine the flour, baking powder, and salt. Add to the mixture in the saucepan, stirring until blended. Stir in the pecans. Pour batter into the prepared baking pan. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean, at 350 degrees. Cool before cutting into bars.

Apples vs Pears

In our recent survey asking if you prefer apples or pears, 66% chose pears.

Friday, September 24, 2010

ZUCCHINI CORNBREAD CAKES

1 small zucchini
1 pkt (6 1/2-oz) cornbread mix
1 egg
1/2 cup milk
canola oil for frying

Shred the zucchini and microwave on medium-high for 2 minutes. drain well. In a small mixing bowl combine the zucchini, cornbread mix, egg, and milk. Mix well and let stand about 5 minutes.

Heat the canola oil in a pan with deep sides. Use only enough oil to coat the pan, you do not want to deep fry the cakes. When the oil is hot, drop batter into the pan by heaping tablespoonsful. Cook approximately two minutes on each side. Remove from the pan to a plate lined with a paper towel.

Yield: Approximately 14 cakes.

Note: This picture is a file photo.

Wednesday, September 22, 2010

CANADIAN BACON AND PINEAPPLE PIZZA

1 (10-oz) prebaked Italian bread crust shell
1/2 cup prepared sweet and sour sauce
3/4 cup unsweetened pineapple tidbits, well drained
1 pkg (7-oz) Canadian bacon, diced
4-oz shredded Mexican blend cheese

Preheat oven to 450 degrees.

Place the crust on an ungreased pizza pan or a baking sheet. Spread the sweet and sour sauce evenly over the top of the crust. Evenly distribute the pineapple tidbits over the sauce. Sprinkle the Canandian bacon over the pineapple. Top with the shredded cheese. Bake at 450 degrees for approximately 10 minutes until the cheese is melted.

Tuesday, September 21, 2010

SPINACH CORN MUFFINS

1 cup cornmeal
1 cup all-purpose flour
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1 cup milk
2 tbsp canola oil
1 cup chopped fresh spinach
3/4 cup shredded cheddar cheese
2 jalapeno peppers, seeded and chopped*

Combine the cornmeal, flour, brown sugar, baking powder, and salt in a large mixing bowl.

In another mixing bowl, beat the egg. Add the milk and oil to the egg and beat to mix. Fold the egg mixture into the cornmeal mixture just until moistened. Gently fold in the spinach, cheese, and jalapeno peppers.

Spray 12 muffin cups with nonstick cooking spray. Pour batter into the prepared muffin cups until each is about 2/3 full. Bake at 400 degrees for 18 to 22 minutes until a wooden toothpick inserted in the center comes out clean. Cool for a couple of minutes before removing from the pans. Cool on wire racks.

*Use jalapeno pepper amount at your discretion. If you don't like much heat, use only one. Always wear gloves and wash your hands thoroughly when handling jalapeno peppers. Never touch your eyes or sensitive skin before giving your hands a good washing first.


Saturday, September 18, 2010

EASY MICROWAVED CURRIED CHICKEN WITH APPLES

2 tbsp butter
2 tsp curry powder
1 medium onion, chopped fine
2 cups peeled and finely chopped Granny Smith apples
1 can cream of chicken soup, undiluted
1/2 cup low-fat milk
1 1/2 lb boneless skinless chicken breast, cut into small cubes
1 can (4-oz) sliced mushrooms, drained
1 cup frozen peas
dash of paprika
Hot cooked brown rice, optional

Place the butter in a microwave-safe dish; cover and microwave on high 45 seconds or until melted. Stir the curry powder into the melted butter; add the onion and chopped apples. Stir mixture until apples are coated. Cover and microwave on high for 2 or 3 minutes until the apples are crisp tender, stirring once during cooking. Stir in the chichen soup, milk, chicken cubes and mushrooms. Cover and microwave on high until the chicken is no longer pink, approximately 10 minutes. Add the peas and sprinkle with the paprika; cover and cook another 3 minutes until the peas are tender. Serve over the hot cooked brown rice, if desired.

Tuesday, September 14, 2010

HAM AND CHEESE ROLL

8 oz grated American cheese
8 oz cream cheese, softened
dash of red pepper
dash of garlic salt
1/2 cup finely chopped pecans
1 tbsp Dr. Pepper
2 small pkgs shaved ham (Buddig-style)

Lay ham slices out overlapping each other in a square pattern. Mix the American cheese, cream cheese, red pepper, garlic salt, nuts, and Dr. Pepper together. Spread the cheese mixture evenly over the ham. Roll into a log. Use more ham until all the cheese is covered. Refrigerate until serving time.

Tuesday, September 7, 2010

CAULIFLOWER AND CHICKPEA SOUP

2 tsp canola oil
1 yellow onion, chopped
2 med carrots, sliced
1 1/2 tbsp curry powder
2 garlic cloves, minced
3 1/2 cups chicken broth or bouillon
2 3/4 cups water
2 medium potatoes, diced
3 cups cauliflower florets
1 can (15 1/2-oz) chickpeas
1/2 pkg (10-oz size)frozen chopped spinach

In a large saucepan, heat the oil over medium high heat. Add the onion and carrots to the oil and cook until onion is golden and tender. Stir in the garlic and the curry powder. Cook one minute. Stir in the broth or bouillion, water, potatoes, cauliflower, chickpeas, and spinach. Continue to cook for about 20 to 25 minutes until the vegetables are tender.

Saturday, September 4, 2010

MEAT AND VEGETABLE FRIED RICE

2 tsp canola oil
1 bag (1-lb) frozen broccoli stir-fry blend
2 cups cooked chicken or pork cut into strips
2 tsp minced garlic
2 cups brown minute rice, cooked according to the package directions
2 large eggs, lightly beaten
3 tbsp soy sauce
2 tbsp cider vinegar
3 green onions, sliced

Heat the canola oil in a large nonstick skillet or wok over high heat. Add the frozen stir-fry vegetable mix and stir-fry for a couple of minutes. Add the chicken or pork and the garlic; cook another couple of minutes. Stir in the rice and heat through.

In the center of the rice mixture, make a well. Add the eggs to the well and cook for 1 minute. Remove from the heat and add the soy sauce and vinegar. Sprinkle the green onions overall.