Saturday, July 30, 2011

IRISH-ITALIAN STYLE SPAGHETTI

This is an old recipe from my vintage recipe collection. It is from the early 50s.

1 lb lean ground beef
1/2 cup chopped yellow onion
1 can (10 3/4-oz)condensed cream of mushroom soup
1 can (10 3/4-oz)condensed tomato soup
1/2 tsp dried Italian seasoning
1/8 tsp garlic powder
1/2 tsp chili powder
1/4 tsp pepper
1/4 tsp hot sauce, optional
dash of ground red pepper
1 pkg (12-oz) spaghetti pasta
Parmesan cheese for topping

In a large skillet, cook the ground beef and onion until the meat is no longer pink and onion is tender. Drain and wipe excess fat from skillet with a paper towel.

Return the meat and onion to the skillet; add the cream of mushroom soup, tomato soup, Italian seasoning, garlic powder, chili powder, pepper, and hot sauce. Bring the mixture to a boil then reduce heat to low. Cover skillet and simmer for 20 minutes.

While sauce simmers, cook the spaghetti according to the package directions; drain well.

To serve, spoon the sauce over the hot spahetti and sprinkle with the Parmesan cheese.

Yield: 6 servings

Friday, July 29, 2011

BREAKFAST PARFAIT

1 tsp finely grated orange zest
2 tbsp orange juice
1/4 cups raisins
1 tsp vanilla extract
4-oz Neufchatel cream cheese, softened
1 tbsp sugar
1 cup fresh blueberries
1 cup sliced strawberries
1/2 cup granola
honey, optional

In a small microwave-safe bowl, combine the orange juice and raisins. Cover; microwave on high for 30 to 34 seconds (depending on microwave). Let raisins set for a minute to plump. Stir in the vanilla extract and set aside.

In a medium mixing bowl combine the Neufchatel cheese and sugar and beat with an electric mixer on low speed until smooth. Stir in the raisins and the orange zest.

In four tall dessert glasses, divide half of the cream cheese mixture; top with half the berries and half the granola. Repeat the layers. Drizzle a little honey over the top, if desired.

EASY STRAWBERRY SHORTCAKE

Filling:
3 cups sliced fresh strawberries
2 tsp balsamic vinegar
2 tbsp sugar

Stir the strawberries, sugar, and vinegar together. Let the mixture stand for an hour. Stir mixture occasionally during that hour.

Cakes:
2 1/2 cups reduced-fat biscuit baking mix (ie: Bisquick)
1/3 cup sugar
1 1/2 tsp vanilla
1 cup fat-free plain yogurt

Preheat oven to 425 degrees.

In a large mixing bowl, combine the sugar and biscuit baking mix. Stir the vanilla into the yogurt to combine. Add the yogurt to the ingredients in mixing bowl, stirring just until dry ingredients are moistened.

Turn the dough out on a lightly floured surface; knead 3 to 4 times. Pat dough down to a thickness of 1/2-inch. Using a 2 1/4-inch round cutter, cut dough; redo the scraps and cut them, too. Place the shortcakes on an ungreased cookie sheet and bake for approximately 15 minutes at 425 degrees.

Serve while still warm, filled with the strawberry filling. Garnish with whipped cream and strawberries, if desired.

Thursday, July 28, 2011

BANANA SPLIT SMOOTHIE

2 medium bananas, peeled and sliced
1 can (8-oz) crushed pineapple in juice (do not drain)
1 cup crushed ice
1 teaspoon sugar
1/2 cup unsweetened orange juice
1 carton (8-oz) low-fat vanilla yogurt

In the container of a blender, combine the bananas, pineapple with juice, ice, sugar, and orange juice. Put the cover on the blender and process the mixture until smooth. Add the yogurt and process until blended. Serve immediately.
Yield: 4 cups

Wednesday, July 27, 2011

LEMONADE-ORANGE DRINK

1 can (12-oz) frozen orange juice concentrate
1 can (12-oz) frozen lemonade concentrate
2 pkgs Kool-Aid lemonade mix
1 cup sugar
water

In a 1 gallon container, mix the juice concentrates, Kool-Aid mix, and the sugar together with enough water to fill container. Stir well to dissolve the juices and Kool-Aid.

Tuesday, July 26, 2011

EASY HOMEMADE CREAM CHEESE FROSTING

1 pkg (8-oz) cream cheese, softened
1 stick butter, softened
1 lb powdered sugar, sifted
1 tsp vanilla extract

Combine the cream cheese and butter until well blended. Slowly mix in the powdered sugar. When mixed in, add the vanilla flavoring and blend in well.

Spread over cooled cake.

Monday, July 25, 2011

STEAK KABOBS

This steak needs to marinate overnight or all day. But it is quick to fix at meal time and the prep to marinate is also minimal.

2 lb lean sirloin, cut into cubes 1 1/2-inches
3/4 cup Italian salad dressing
3 tbsp soy sauce
1/4 tsp garlic powder
16 large mushrooms
16 cherry tomatoes
1 large green bell pepper, cut into 1-inch cubes

Trim steak; place in a shallow baking dish.

Combine Italian dressing, soy sauce, and garlic powder, stirring well. Pour over the steak; cover and refrigerate for several hours (overnight or all day) in the refrigerator.

Preheat broiler or prepare grill.

Remove meat from marinade, saving the marinade. Alternate the steak cubes,mushrooms, tomatoes, and bell pepper on skewers. Brush with the marinade and broil 4-inches from heat 5 minutes on each side, brushing a couple of times with the marinade. (Or you can grill the kabobs.)

Saturday, July 23, 2011

CHILI PIE CASSEROLE

3 cups corn chips
1 large onion, chopped
1 can (19-oz) chili
1 cup grated American cheese

Preheat oven to 350 degrees.

Spread 2 cups of the corn chips in a baking dish. Arrange the chopped onion and half of the cheese over the chips. Pour the chili over all. Top with the remaining chips and sprinkle with remaining cheese. Bake at 350 degrees for 15 to 20 minutes or until hot and bubbly.

Yield: 4 to 6 servings

Friday, July 22, 2011

HAM WALDORF SALAD

2 cups cooked lean cubed ham
2 cups chopped red Delicious apples
1 cup thin sliced celery
2/3 cup seedless grapes, halved
1/4 cup chopped toasted pecans
1/2 cup mayonnaise
1/2 cup sour cream
3 teaspoons lemon juice
2 teaspoons Dijon mustard
1/4 cup Splenda granular (or sugar)
salt and pepper to taste
1/4 cups chopped pecans for garnish, if desired
red lettuce leaves for salad plates, if desired

Combine the ham, apples, celery, grapes, and the toasted pecans in a bowl.

In a small bowl blend together the mayonnaise, sour cream, lemon juice, Dijon mustard, and Splenda; stir into the ham mixture. Season salad to taste with salt and pepper.

To serve, place lettuce leaves on 4 salad plates and top each with 1/4 of the salad mixture. Sprinkle with the pecans, if desired.

Variations:
Replace ham with chicken.
Replace the grapes with pineapple chunks and serve in a hollowed out half pineapple.

Thursday, July 21, 2011

QUICK VEGETABLE RAMEN SOUP

1 pkg remen noodle soup
1 cup chopped fresh broccoli
1 green onion, sliced

Follow the package directions for cooking the ramen. When water boils, add the broccoli and the noodles. Cook until the noodles are tender. Stir in the green onion and the ramen seasoning packet. Serve at once while hot.

Yield: 2 servings

Wednesday, July 20, 2011

VENISON STEAK WITH LEMON

4 slices bacon
1/2 large yellow onion, chopped
1 tbsp sugar
10 venison steak cutlets, 1-inch thick cut from backstrap
Lemon pepper seasoning
1 lemon, juiced

In a large cast iron skillet, fry the bacon. Remove bacon from the pan, drain on paper towels and crumble. Remove all except 2 tablespoons of the baking drippings from the skillet. Reserve the discarded drippings.

Add the onion to the skillet, sprinkle the sugar over onion and cook until tender. Remove the onion from skillet and then return the discarded drippings to skillet. Place the steak cutlets in the skillet, drizzle each with the lemon juice and season with the lemon pepper seasoning. Cook cutlets quickly; meat is best if left slightly pink in center. Add the bacon and onion to the cutlets and reheat before serving.

ROTINI CHICKEN SALAD

3 cups rotini pasta, cooked and drained
2 cups broccoli florets
1 1/2 cups Ranch dressing
1 pkg (6-oz) deli-style honey roasted chicken breast
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup slivered red onion

Combine all ingredients in a large bowl. Toss well to coat. Refrigerate until serving time.

Yield: 10 cups

Tuesday, July 19, 2011

LEMON-DIJON MARINADE

2 teaspoons grated lemon rind
2/3 cup lemon juice
3 tablespoons Dijon mustard
2 tablespoons water
1 garlic clove, minced
1/2 teaspoon sugar
1 teaspoon fresh ground black pepper
1/4 tsp paprika

In a small bowl combine all the ingredients, stirring well to blend. Use this marinade on fish or chicken before cooking. Baste the meat with the marinade while cooking.

Makes 1 cup of marinade.

Monday, July 18, 2011

ITALIAN TURKEY CUTLETS

1 egg, lightly beaten
2 tsp canola oil
1/2 cup panko bread crumbs*
3/4 tsp Italian seasoning
1/4 tsp garlic powder
2 tbsp grated Parmesan cheese
1 lb turkey breast cutlets**
Nonstick cooking spray
1/2 cup marinara or other spaghetti sauce

Preheat oven to 350 degrees.
Spray a large baking sheet that has sides with the nonstick cooking spray; set aside.

Combine the egg and oil in a pie plate or shallow bowl; stirring well to blend.

In another small shallow dish or pie plate combine the bread crumbs with the Italian seasoning, garlic powder, and Parmesan cheese. Dip the turkey cutlets into the egg mixture then dredge through the bread crumbs to coat.

Place cutlets on the prepared baking sheet. Lightly coat cutlets with the cooking spray. Bake at 350 degrees for 20 to 25 minutes or until juices run clear and cutlets are lightly browned.

Meanwhile, heat the marinara sauce just until warm. Spoon sauce over cutlets before serving.

*Or other dry fine bread crumbs.
**Chicken may be substituted.

Saturday, July 16, 2011

TRIPLE CHEESE AND CARROT DIP

1 cup fat-free cottage cheese
1/2 cup shredded reduced-fat Swiss cheese
1/4 cup grated Parmesan cheese
2 tbsp skim milk
1/8 tsp dill weed
1/8 tsp black pepper
1/4 shredded carrots

Using a food processor or blender, combine cheeses, milk, dill and pepper. Process mixture until smooth. Stir in the carrots. Cover and chill. Serve with crackers and/or fresh vegetables.

Friday, July 15, 2011

BARBECUE CUPS

1 lb ground beef
2 tbsp light brown sugar
1 can refrigerated flaky biscuits
1/2 cup favorite barbecue sauce
1 tsp minced onion
3/4 cup shredded cheddar cheese

Preheat oven to 400 degrees.

Lightly brown the ground beef with the minced onion; drain well.

Return meat to the skillet and add the barbecue sauce, and brown sugar. Set aside.

Form the biscuits into the cups of muffin tins. Fill each biscuit with the meat mixture.

Bake cups at 400 degrees for 10 minutes or until biscuits are browned. Remove from oven and sprinkle each cup with the cheddar cheese before serving.


Thursday, July 14, 2011

GRILLED HAM STEAK

1 (1-lb) ham steak
1/4 cup apricot spreadable fruit
2 tsp Dijon mustard
2 tsp cider vinegar

Combine the apricot spreadable fruit, Dijon mustard, and the cider vinegar together in a small bowl. Grill the ham steak over hot heat while brushing with the sauce occasionally. Grill until browned on both sides, about 10 minutes.

Yield: 4 serving
Per serving: 238 calories, 2 g carbs, 24 g protein making this a diabetic-friendly recipe.

Wednesday, July 13, 2011

GREEN BEAN AND TOMATO CASSEROLE

1 1/2 lb fresh green beans, washed and trimmed
2 medium red onions, sliced thin
2 tsp butter
1 tbsp balsamic vinegar
1 tsp sugar
1 tsp dried thyme
1 pint cherry tomatoes, halved
1/2 tsp freshly ground black pepper

Put the green beans in a large pot and cover with boiling water; cook for 1 minute. Drain; rinse with cold water and set aside.

Melt the butter in a large nonstick skillet. Add the onion slices to the butter and saute about 6 minutes. Add the balsamic vinegar and sugar; continue to saute another couple of minutes. Add the dried thyme. Place the green beans over the bottom of a large baking dish. Top with the onions. Place the cherry tomato halves over the onions. Sprinkle pepper over all.

Bake for 10 to 12 minutes at 350 degrees until tomatoes are lightly browned.

Yield: 4 servings
Per serving: 118 calories, 3 grams (1 sat)fat, 33 mg sodium, 23 g carbs (7 dietary fiber, 10 sugar), 4 g protein

Sunday, July 10, 2011

CHEWY CHOCOLATE CAKE

1 pkg (3-oz) cook and serve chocolate pudding and pie filling mix
2 cups milk
1 chocolate cake mix (2-layer size)
1/2 cup chopped pecans
1 cup chocolate morsels

Preheat oven to 350 degrees.

Grease a 9 x 13-inch baking pan or spray with nonstick cooking spray; set aside.

In a 2 or 3-quart saucepan combine the pudding mix and milk. Cook and stir over medium heat until thickened. Remove from heat and stir in the dry cake mix until well blended.

Pour batter into the prepared baking pan and spread evenly. Sprinkle the chopped pecans over the top. Sprinkle chocolate morsels over nuts. Place in the oven and bake at 350 degrees for 30 to 35 minutes.

Cut into squares to serve. Great served warm. No frosting needed.

Saturday, July 9, 2011

TASTY HAMBURGERS

1 lb ground beef
2 tbsp Worcestershire sauce
1/4 cup steak sauce
1/2 tsp seasoned salt
dash of freshly ground black pepper

Combine all ingredients in a medium mixing bowl, mixing well. Shape mixture into 4 patties and fry or grill to desired doneness.

To serve, place patties on hamburger buns and top meat with your favorite condiments.

Wednesday, July 6, 2011

BALSAMIC CHICKEN OVER RICE

1 tbsp olive or canola oil
1 cup coarsely chopped onion
5 garlic cloves, sliced
4 (1 lb) skinless boneless chicken breasts halves
1 1/2 large bell peppers, sliced
1 cup balsamic vinegar
1/2 cup sliced fresh mushrooms
1 1/2 tsp dried Italian seasoning
2 cans (14 1/2-oz each) Italian-style diced tomatoes, undrained
2 cups hot cooked brown rice

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic; saute 3 minutes. Add the chicken and cook 4 minutes per side or until browned. Add the bell peppers, balsamic vinegar, fresh mushrooms, Italian seasoning and tomatoes. Reduce the heat to medium-low and cook for 20 minutes or until chicken is done through. Serve over the hot rice.

Yield: 4 servings

Tuesday, July 5, 2011

KEY LIME PIE

This is another "quick fix" recipe that does, however, require some chilling time.
This is a really easy pie.

1 baked pastry shell or graham cracker crust
3 egg yolks
1 can (14-oz) sweetened condensed milk
1/2 cup Lime Juice from concentrate (such as ReaLime)
Yellow food coloring, optional
Whipped cream for garnish

Preheat oven to 325 degrees.

In a large mixer bowl, beat egg yolks with the sweetened condensed milk, lime juice, and the food coloring, if desired. Pour the mixture into the prepared pie crust and bake for 30 minutes. Cool. Refrigerate until chilled. Top with whipped cream garnish before serving.


Monday, July 4, 2011

GARDEN SOUP

1 small yellow onion
1 cup chopped celery
1 small green bell pepper, chopped
1 medium carrot, shredded
1/4 cup butter
7 medium tomatoes, peele and chopped
4 1/2 cups chicken or vegetable broth, divided
2 tsp sugar
1/2 tsp salt
1/4 tsp fresly ground black pepper
1/2 tsp curry powder
1/4 cup all-purpose flour

In a large saucepan, melt butter; saute onion,celery, bell pepper, and carrot until tender. Add 4 cups of the broth, tomatoes, sugar, salt, pepper, and curry powder; bring mixture to a boil. Reduce the heat to simmer and cook uncovered for 20 minutes.

In a small bowl mix the flour into the remaining half cup of broth and stir until smooth. Gradually stir the flour mixture into the soup and bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.

Yield: 6 servings