Friday, September 30, 2011


1 lb lean ground beef 1 pkg (5.5-oz) Noodles Romanoff 1 can (10 1/2-oz) condensed cream of mushroom soup 1 tbsp instant minced onion 2 tbsp chopped pimento In a nonstick skillet brown the ground beef until cooked through, stirring to break up; drain off excess fat. Prepare the Noodles Romanoff according to the package directions, increasing the milk to 1 cup. Stir in the ground beef, undiluted mushroom soup, minced onion, and pimento. Heat the mixture to boiling; reduce heat and simmer uncovered for 10 minutes. Yield: 4 servings

Wednesday, September 28, 2011


1 pkg (10-oz) frozen chopped spinach
1 1/2 tbsp butter
1 tbsp lemon juice

Cook spinach as directed on package. Drain; stir in the butter and lemon juice.

Yield: 4 servings (skimpy servings--I recommend doubling the recipe)

Tuesday, September 27, 2011


1 tbsp butter
4 skinless boneless chicken breast halves
1 can broccoli cheese soup
1/3 cup low-fat milk
1/8 tsp black pepper
2 cup small broccoli florets

In a nonstick skillet, over medium heat, brown the chicken in the butter. Brown on both sides, cooking about 10 minutes. Spoon off any excess fat. Stir in the soup, milk, and pepper. Heat mixture to boiling and add the broccoli florets. Reduce the heat to low, cover skillet and simmer for 10 to 15 minutes until the chicken is fork-tender and broccoli is tender. Stir occasionally during cooking.

Sunday, September 25, 2011


1 pkg (12-oz) butterscotch chips
2 tbsp creamy peanut butter
1 can (12-oz) peanuts
1 can (4-oz) Shoestring Potatoes

In a double boiler over very hot water, melt the butterscotch chips with the peanut butter. When completely melted and smooth, remove from the heat. Stir in the peanuts and the potatoes until mixed in. Drop by teaspoonsful onto waxed paper. Allow to cool before trying to handle. Store in an airtight container.

Saturday, September 24, 2011


2 cups chicken broth
1 pkg (10-oz) frozen chopped broccoli, thawed
1/4 cup chopped yellow onion
1/4 to 1/2 lb ground beef
1 cup milk
2 tbsp all-purpose flour
4-oz sharp Cheddar cheese, shredded
1/2 tsp oregano
salt to taste
freshly ground pepper to taste
hot pepper sauce to taste, optional

Bring the chicken broth to a boil in a medium saucepan; add broccoli and onions. Cook the mixture for 5 minutes or until the broccoli is tender.

While the above cooks, brown the ground beef in a small skillet and drain well. Rinse with hot water to rid of excess fat and drain in a colander.

Gradually stir the flour into the milk in a small bowl until well blended. Slowly stir into the broccoli mixture, add the drained beef and cook, stirring constantly, until the mixture is thickened and bubbly.

Add the shredded cheese, oregano, salt, pepper, and got sauce if using.

Yield: 4 to 5 servings

Friday, September 23, 2011


1/2 cup instant coffee
1/2 cup sugar
1 cup powdered milk or coffee creamer
2 tbsp cocoa

Mix all ingredients together and put in a decorative jar.

Directions: To use, put 2 rounded teaspoonsful in a cup of hot water.

Thursday, September 22, 2011


2 lb white fish fillets ie cod, blue hake, etc
1/2 cup French salad dressing
1 1/2 cups finely crushed cheese crackers
2 tbsp butter, melted

Cut the fish fillets into serving portions.

Pour dressing into a shallow bowl and dip the fish into the dressing.

Put the cheese cracker crumbs into a pie plate and dredge the dipped fish through the crumbs, coating well.

Place the fish fillets on a greased cookie sheet and drizzle the butter over the fish.

Bake at 500 degrees for 12 minutes or until fish flakes when tested with a fork.

Yield: 4 servings

Wednesday, September 21, 2011


2 cups shredded carrots
2 cups chopped apples
1/2 cup mayonnaise or salad dressing
1/2 cup raisins
1/2 cup chopped pecans

Combine all the ingredients together and mix lightly.

Tuesday, September 20, 2011


1 carton (12-oz) low-fat cottage cheese
2 1/2 teaspoons dill
1/4 teaspoon seasoned salt
2 tablespoons fresh lemon juice

Put all ingredients into blender container; blend at low speed. Put dip into a small bowl with a lid and chill. Sprinkle with finely chopped green onion tops if desired for garnish before serving. Serve with fresh vegetables or whole-grain crackers.


1/2 lb cooked chicken, diced or shredded
1/2 cup water
3-oz picante sauce
1/4 tsp pepper
1/2 tsp poultry seasoning
6 flour tortillas
canola oil as needed
6 slices Monterey Jack cheese (or grated)
sliced Jalapeno peppers for garnish, if desired
sour cream

In a saucepan combine the chicken, water, picante sauce, pepper and poultry seasoning; heat thoroughly. Fry the tortillas lightly in the canola oil and drain on paper toweling. Divide the chicken mixture evenly atop the fried tortillas and sprinkle evenly with the cheese. Heat broiler and place under broiler until the cheese melts. Cut each tortilla into fourths. Garnish with the jalapeno peppers, if desired. Serve with sour cream.

Monday, September 19, 2011


1 can (11-oz) soft breadsticks (refrigerated section)
24 thin slices of pepperoni
2 tbsp grated Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/2 cup pizza sauce, heated

Preheat oven to 350 degrees.

Separate and unroll the breadsticks.

Place 3 slices in a single layer over one half of each breadstick. Fold remaining half of the breadstick over the top; seal the ends and twist into a figure eight. Place on an ungreased baking sheet.

Combine the Parmesan cheese, Italian seasoning, and garlic powder; sprinkle evenly over the breadsticks.

Bake at 350 degrees for 15 to 20 minutes until golden brown.

Serve with the pizza sauce.

Yield: 8 twisted pizza sticks

Saturday, September 17, 2011


2 1/4 cups tomato juice
1 1/2 cups carrot juice
2 tablespoons lime or lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon prepared horseradish
2 drops hot pepper sauce
Dash of celery salt
Ice cubes
3 lemon or lime wedges, for garnish
3 celery stalks, for stirrers

Put the juices, Worcestershire sauce, horseradish, hot pepper sauce, and celery salt into a large pitcher; stir together well and refrigerate to chill. When ready to serve, pour into glasses over ice cubes. Pour into 3 glasses and garnish each with a lemon or lime wedge and a celery stalk for stirring.

Yield: 3 (10-oz) servings
97 calories per serving


1 pkg (22.5-oz) fudge brownie mix
2/3 cup water
2 eggs
1/4 cup instant (or regular) coffee
15 pecan halves for garnish

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray and set aside.

In a mixing bowl, combine the brownie mix, half the water, eggs, and coffee. Beat for 1 minute, scraping down the sides and the bottom of the bowl often. Add remaining water and beat for another minute. Pour the batter into the prepared pan. Bake approximately 30 minutes. While cake is still warm, spread a can of prepared fudge frosting over the top. Press the pecan halves over the top center of each square.

Yield: 15 squares

Friday, September 16, 2011


1 garlic clove
1/2 cup mayonnaise
2 tsp lemon juice
1 tbsp chopped fresh parsley
1 1/2 cups cooked crabmeat
1 cup fresh breadcrumbs
4 buns or split rolls
lettuce for garnish, optional

Preheat broiler.

Make aioli: Squeeze the garlic clove through a garlic press into the mayonnaise. Add the lemon juice and parsley. Blend well and set aside.

Mix the crabmeat with the breadcrumbs and 1/4 cup aioli. Mix and form into 4 even-sized cakes. Place on a baking sheet that has been lightly sprayed with nonstick cooking spray. Broil on center rack of oven until golden and heated through, about 5 to 7 minutes. Turn once during cooking. Spread aioli on buns and add the crabcakes. Garnish sandwich with lettuce, if desired.

Thursday, September 15, 2011


1 pkg (20-oz) refrigerated sugar cookie dough
1/4 cup your favorite jam or jelly

Preheat oven to 350 degree.

Slice 24 (1/8-inch each) cookies from the dough. Refrigerate remaining dough. Place the slices on ungreased cookie sheets. Spread each of the slices with a half teaspoon of the jam or jelly. Spread to within 1/4-inch of the edge.

Slice the remaining cookie dough into 24 (1/4-inch) slices. Cut a design out of the center of each slice. Place these slices atop the jam or jelly covered cookies. Press edges together to seal each cookie so jam won't escape.

Bake filled cookies at 350 degrees for 10 minutes or until edges are light golden brown. Allow to cool on cookie sheets for a minute. Using a thin spatula, remove the cookies to a wire rack to cool completely.

Yield: 2 dozen filled cookies

Note: You can bake the designs from the centers until lightly browned, if desired. Sprinkle baked mini cookies with powdered sugar.

Wednesday, September 14, 2011


1 large bag frozen broccoli spears
1 stick butter
1 pkg 8-oz cream cheese

Steam broccoli until tender; drain. In a small saucepan, melt the butter and cream cheese together. Place broccoli in a casserole dish and pour the hot melted butter mixture over the broccoli.

Tuesday, September 13, 2011


2 1/2 cups shredded cabbage
1/2 cup chopped celery
1/4 cup diced green bell pepper
1/4 cup diced cucumber
3 tbsp minced onion
1/4 tsp salt
dash of freshly ground black pepper
1/2 cup mayonnaise
2 to 3 tbsp light cream
1/2 cup toasted slivered almonds

In a large bowl combine the cabbage, celery, bell pepper, cucumber, onion, salt, and pepper. Cover and chill. Just before serving combine the light cream and mayonnaise. Toss the dressing and almonds into the cabbage mixture.

Monday, September 12, 2011


1/3 cup mayonnaise
1 tbsp chili sauce
12 slices rye bread, buttered
1/2 lb sliced Swiss cheese
1/2 lb sliced cooked corned beef
1 can (16-oz) sauerkraut, drained

Mix the mayonnaise and chili sauce; spread on 6 slices of the bread. Layer cheese, corned beef, then sauerkraut on the mayonnaise slices. Top the sauerkraut with the other six remaining bread slices.

Yield: 6 sandwiches

Note: Replace the mayonnaise/chili mixture with coleslaw for a different sandwich.

Saturday, September 10, 2011


1/2 cup grated Parmesan cheese
1/2 cup butter, softened
1/4 tsp Italian seasoning
1 loaf French bread, halved lengthwise

Preheat oven to 400 degrees.

Mix together the cheese, butter, and Italian seasoning. Evenly spread the cheese mixture on the cut sides of the bread. Place side by side on a baking sheet.

Bake at 400 degrees for 8 to 10 minutes or until lightly browned.

Yield: 12 servings


1 lb smoked kielbasa, cut into thick slices
1 can (10.5-oz) condensed French onion soup
1/4 cup water
2 cups frozen mixed vegetables
1 can (8-oz) diced tomatoes, do not drained
1/8 tsp black pepper
1 1/2 cups uncooked minute rice
fresh parsley for garnish, if desired

Lightly spray a 10-inch deep skillet with nonstick cooking spray. Over medium heat, cook the sausage until browned, stirring often. Spoon off any excess fat.

Add the undiluted onion soup, water, mixed vegetables, tomatoes, and pepper. Heat the mixture to boiling; reduce the heat to low and simmer for a couple of minutes. Stir in the rice and remove skillet from the heat. Cover and let stand for 5 minutes or until most of the liquid is absorbed. Using a fork, fluff the rice before serving. Garnish with parsley, if desired.

Yield: 4 servings

Friday, September 9, 2011


1 lb peeled, deveined shrimp
1/4 cup chicken broth
2 garlic cloves, minced
3 cups fresh mushrooms, sliced
1 1/2 cups whipping cream
1 tsp basil
1 tsp salt
8-oz pkg fettuccine noodles
2/3 cup grated Parmesan cheese

In a large saucepan over medium heat, bring 2 cups water to a boil. Add shrimp to boiling water. Boil for 1 minute or until the shrimp turn pink. Remove the shrimp with a slotted spoon; keep warm.

Continue boiling the liquid and add the broth and garlic. Boil until the liquid is reduced to about a half cup. This will take about 10 to 12 minutes. Add the mushrooms, cream, basil, and salt. Simmer the sauce over medium heat, stirring occasionally, for 6 minutes.

Meanwhile, cook the fettuccine noodles according to the package directions; drain well. Place the noodles in a large bowl.

Add the shrimp to the saucepan and heat for a minute. Spoon the shrimp and sauce over the pasta. Sprinkle the Parmesan cheese over all.

Yield: 4 servings

Thursday, September 8, 2011


2 cups small broccoli fowerets
1/2 cup red bell pepper, cut in thin strips
1 can (10 1/4-oz) cream of broccoli soup
1/4 tsp garlic powder
1/4 tsp Italian seasoning
6 English muffins, split
2 cups shredded mozzarella cheese

Preheat oven to 375 degrees.

In a small saucepan, over high heat, cook the broccoli and bell pepper in boiling water for around 3 minutes. Drain well.

In a small bowl combine the undiluted soup, garlic powder, and Italian seasoning. Place the 12 muffin halves on a baking sheet and spread the soup mixture evenly over the muffins. Top the mixture with the broccoli flowerets and bell pepper strips. Sprinkle the shredded cheese over the tops.

Bake at 375 degrees for approximately 10 minutes or until the cheese melts. Serve immediately while still hot.

Yield: 12 mini pizzas

Wednesday, September 7, 2011


1/2 cup lemon juice
6 tbsp canola or extra virgin olive oil
1/4 cup chopped onion
1/4 cup chopped fresh rosemary*
2 tsp grated lemon peel
1 tsp salt
1/2 tsp pepper
4 (1 lb total) skinless, boneless chicken breasts

Preheat grill and spray rack with nonstick cooking spray.

In a bowl combine the lemon juice, oil, onion, rosemary, lemon peel, salt, and pepper; mix together well. Place half the oil mixture into a large (1 gallon) zip-top plastic bag.

Pierce each piece of chicken several times with a fork. Place the chicken breasts in the bag of marinade and seal bag. Place in refrigerator and turn once or twice; drain.

Place the chicken on a medium-hot grill. Grill for 10 minutes and turn. Brush with half of the reserved sauce. Grill, brushing frequently with the remaining sauce for another 10 minutes or until the juices run clear when meat is pierced.

Yied: Serves 4