Monday, September 30, 2013

CRAB-STUFFED CHICKEN BREASTS

This is an old Country Cooking recipe.

4 tbsps butter or margarine, divided
1/4 cup all-purpose flour
1 cup chicken broth
3/4 cup milk
1/4 cup chopped onion
1 can (6-oz) flaked crabmeat, drained, flaked, cartilage removed
1 can (4-oz) mushroom stems and pieces, drained
1/3 cup crushed saltines (about 10 crackers)
2 tbsp fresh minced parsley
1/2 tsp salt
Dash pepper
4 (1-lb total) boneless skinless chicken breast halves
1 cup (4-oz) shredded Swiss cheese
1/2 tsp paprika
Hot cooked rice, optional

In a saucepan, melt 3 tablespoons butter.  Stir in flour until smooth.  Gradually stir in broth and milk.  Bring to a boil; boil and stir for 2 minutes.  Remove from the heat; set aside.

In a skillet, saute onion in remaining butter until tender.  Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through.

Flatten chicken to 1/4-inch thickness.  Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick.  Place in a greased 9-inch square baking dish.  Top with remaining white sauce.  Cover and bake at 350 degrees for 30 minutes or until chicken juices run clear.  Sprinkle with cheese and paprika.  Bake, uncovered, 5 minutes longer or until cheese is melted.

Remove toothpicks.  Serve with rice if desired.


Yield: 4 servings

Note from Linda: When I credit a recipe I try to list as originally written.  However, I don't believe in using margarine (our bodies are made to absorb natural products, not artificial ones).  I also don't use refined products so I recommend using white whole-wheat flour rather than all-purpose and whole-wheat saltines instead of regular.  I would also use brown rice.

Wednesday, September 25, 2013

PIE MERINGUE

Enough for an 8 or 9-inch pie.

3 egg whites
1/4 tsp cream of tartar
6 tbsps sugar

Preheat oven to 350 degrees.

In a small mixer bowl beat egg whites with cream of tartar to soft peaks; gradually add the sugar, beating until stiff but not dry.

Spread the meringue over the top of the pie being careful to seal to the edges of the pastry shell.

Bake 12 to 15 minutes or until lightly browned.

Allow to cool before cutting.



Tuesday, September 24, 2013

ZUCCHINI AND OLIVE PASTA SAUCE

2 tbsps olive oil
1 cup chopped onion
1 large garlic clove, minced
1 can (14-oz) whole peeled tomatoes and juice, do not drain
1 can (6-oz) tomato paste
1 cup water
1 cup sliced and quartered zucchini
1/2 cup sliced pitted ripe olives, drained
2 tbsp capers, drained
1/2 tsp salt

Heat the oil in a 3-quart saucepan; add the onion and garlic, saute until softened.  Add the tomatoes and juice, tomato paste, water, zucchini, olives, capers and salt; stir to break up the tomatoes.

Bring the mixture to a boil; reduce the heat and simmer, uncovered, 15 to 20 minutes.

Serve over your favorite cooked pasta.


May be covered and stored in the refrigerator for up to 3 days.

Yield: 4 cups.

Monday, September 23, 2013

SUMMER SQUASH MEDLEY

This recipe may be titled "Summer" Squash Medley but it is an excellent side dish anytime of the year.  It would even be a great side dish for your Thanksgiving and Christmas tables!  I got this recipe originally from a Taste of Home publication.

1 medium-size yellow summer squash, sliced thin
1 medium-size zucchini squash, sliced thin
1/3 cup chopped onion
1 tbsp butter
1 tbsp brown sugar
1/4 tsp minced garlic
1/8 tsp lemon juice
1/8 tsp salt

In a small skillet, saute the squashes and onion in the butter until crisp-tender; add the remaining ingredients. Cook and stir until the vegetables are tender.

Yield: 2 servings



Wednesday, September 18, 2013

COLORFUL OVEN VEGETABLES

1/3 cup butter
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp freshly ground black pepper
3 cups cauliflowerets
2 cups broccoli florets
6 medium carrots, julienned
3 small onions, quartered

Place the butter in a shallow 3-quart baking dish; place in a 400 degree oven for 5 minutes or until melted.

Stir the thyme, salt, and pepper into the melted butter.  Add the vegetables and toss to coat.

Cover dish and bake for 25 to 30 minutes or until the vegetables are crisp tender.


Tuesday, September 17, 2013

ONE HOUR YEAST ROLLS

This is a quick and easy recipe for yeast rolls even though the process takes an hour.  I got this recipe from fb and left the reference at the end.

1 cup of warm water 
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour

1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

2.) Stir in salt and beaten egg to yeast mixture.

3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes. 

5.) Bake in 375 degree oven for 10 minutes.

6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

7.) Enjoy!

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AVOCADO EGG SALAD

2 tbsp mayonnaise
2 tbsp sour cream
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp hot pepper sauce
2 avocados, peeled, pitted, chopped
1 cup chopped tomatoes
1/2 cup chopped red onion
6 hard-cooked eggs, chopped
1/4 cup chopped fresh cilantro or parsley
Assorted lettuce leaves, optional
Pita bread pockets, optional

In a large bowl combine the mayonnaise, sour cream, lemon juice, salt, and hot pepper sauce.  Add the avocados, tomatoes, onion, eggs, and cilantro or parsley; toss gently until well combined.

Cover dish and refrigerate until serving time.

Serve on a bed of lettuce or spinach leaves or stuffed in pita pockets for sandwiches.

In this picture it is made without the tomatoes since it is used a sandwiches.  Personally, I want the tomatoes.

Saturday, September 14, 2013

CREAMY TOMATO BASIL SOUP

2 stalks celery
1 small onion
2 garlic cloves
1/2 cup butter, cubed & divided
2 cans (28-oz size) crushed tomatoes
1 can (14.5-oz) chicken broth
1/2 cup fresh basil leaves, chopped
1 pkg (8-oz) low-fat cream cheese, softened
3 tbsp light agave nectar
salt to taste
pepper to taste
fresh basil for garnish, if desired

Place the celery, onion, and garlic in a food processor; pulse on high for 10 seconds until pureed.  Pour puree into a large saucepan but do not rinse food processor.  Add half the butter to the saucepan; cook over medium heat for about 10 minutes or until fragrant.  Stir in the tomatoes and broth; add half the chopped basil.  Bring mixture to a boil while stirring often.  Cover the pan and reduce the heat to medium-low.  Simmer mixture for 15 minutes, stirring occasionally.

Cut the cream cheese into cubes and place in the food processor with 1 cup of the hot soup.  Process on high until cheese is dissolved, about a minute.  Add cream cheese mixture, agave nectar, and remaining basil and butter.  Stir until combined.  Add salt and pepper to taste.

Serve immediately garnished with fresh basil, if desired.

Yield: 8 cups

Tuesday, September 10, 2013

EASY FRUIT BARS WITH POWDERED SUGAR DRIZZLE

1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 tsps baking powder
1 tsp salt
1/2 tsp almond extract (vanilla is okay if you don't have almond)
3 large eggs
1 cup chopped nuts
1 cup chopped dates
1/2 cup chopped maraschino cherries, well drained
1 pkg (6-oz) semisweet chocolate chips

Preheat oven to 350 degrees.
Lightly grease a 13 x 9-inch baking pan; set aside.

In a large mixer bowl combine the flour, sugar, baking powder, salt, almond extract, and eggs.

Stir the nuts, dates, cherries, and chocolate chips into the flour mixture until blended.  Spread the dough into the prepared baking pan.

Bake at 350 degrees for 30 to 35 minutes or until light brown.  Allow to cool and drizzle with powdered sugar drizzle (below), if desired.

Cut into 36 bars.

Powdered Sugar Drizzle:
1 cup powdered sugar
1 1/2 tbsps milk
1 tsp vanilla extract

Mix all together and drizzle over bars.


Monday, September 9, 2013

MINI MEATBALLS AND SAUCES

One of my old "metal" recipe box cards that I have had most of my married life (47 years). You can click on the pictures for easier reading.



Saturday, September 7, 2013

CHOCOLATE PUDDING FREEZE

NOTE: This is a quick recipe except for the chilling and freezing time.  This is an old recipe from the 1970s.

1 pkg (4 serving size) chocolate pudding mix (not instant)
1/4 cup sugar
2 cups milk
4.5-oz frozen whipped topping, thawed

Combine the pudding mix, sugar, and milk in a saucepan; cook, stirring, over medium heat until mixture comes to a full boil.  Remove from heat and cover surface with plastic wrap and chill.

Beat the pudding until creamy and blend in the whipped topping.  Pour into an 8-inch loaf pan and freeze for 1 hour.

Spoon the pudding into a bowl and beat with electric mixer until smooth but not melted.  Return to the pan or a 1-quart mold and freeze until firm, 3 to 4 hours.

Pour chocolate ice-cream topping over all to serve.


Friday, September 6, 2013

PAN-SEARED SALMON FILLETS

4 (1-lb total) salmon fillets
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 tsp olive or canola oil
1 tsp butter
thinly sliced fresh mint for garnish if desired

Sprinkle the salmon with the salt and pepper.

Place the oil and butter in a large nonstick skillet over medium-high heat until hot.  Add the salmon fillets to the hot skillet and cook approximately 6 minutes, turning to brown each side.

Reduce the heat to medium and cook salmon another 3 minutes or just until it flakes easily with a fork.

To serve, garnish with the sliced mint, if desired.



Wednesday, September 4, 2013

SANTA FE CASSEROLE

1 lb lean ground beef
1 pkg (1.25-oz) Taco seasoning mix
2 cups chicken broth
1/4 cup flour
1 cup sour cream
1 can (7-oz) diced green chiles
1 pkg (11-oz) corn or tortilla chips, your choice
2 cups grated Mexican-Blend cheese
1/2 cup sliced green onions, including tops

Preheat oven to 375 degrees.
Lightly grease a 13 x 9-inch baking dish.

In a medium skillet over medium-high heat, brown the ground beef, stirring to crumble; drain well.  Add the taco seasoning mix, stir until well blended.

In a small bowl combine the broth and flour until smooth; add to the beef mixture and bring to a boil.  Cook until slightly thickened.

Stir the sour cream and chiles into the mixture blending well.

Place 1/2 of the chips in the prepared baking dish.  Top with half the beef mixture and half the cheese. Repeat layers with the remaining ingredients, ending with the green onions.

Bake casserole uncovered at 375 degrees for 20 minutes.  Allow to stand for 5 minutes before serving.


QUICK FETTUCCINE CACCIATORE

Another Kraft recipe for all you chicken lovers.

1/2
lb.  fettuccine, uncooked
2
tsp.  oil
1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1
cup  each green pepper strips and sliced fresh mushrooms
1
can  (14-1/2 oz.) diced tomatoes, undrained
1/4
cup  KRAFT Zesty Italian Dressing
1/2
cup  KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
1/2
cup  chopped fresh basil

COOK pasta as directed on package, omitting salt.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing; simmer on medium-low heat 5 min. or until chicken is done.
DRAIN pasta. Toss with chicken mixture; top with cheese and basil.

Tuesday, September 3, 2013

CHEESY CHICKEN CASSEROLE

1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 
tablespoon olive oil or vegetable oil 
ounces mushrooms, sliced (about 1 cup) 
can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 
can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
package (10 ounces) frozen peas, thawed 
cup instant white rice, prepared according to package directions (about 2 cups) 
cup shredded mozzarella cheese (about 4 ounces


  • Preheat oven to 350°F.  Season the chicken, if desired.
  • Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned and cooked through, stirring often.  Remove the chicken to a 13x9x2-inch baking dish.
  • Add the mushrooms to the skillet and cook until lightly browned, stirring often.  Add the mushrooms to the baking dish.
  • Stir the celery soup, mushroom soup, peas and rice in the baking dish.  Sprinkle with the cheese.
  • Bake for 20 minutes or until the mixture is hot and bubbling.


    This is a Kraft Foods Recipe.

Monday, September 2, 2013

MARINADE FOR BEEF SHISH-KABOBS

This marinade goes together quickly but beef needs to marinate for 6 hours for best results.  I have had this recipe since the 1970s.

1 cup wine vinegar
1/4 cup oil
1 tsp salt
1 tsp thyme
1 tsp prepared mustard
1/2 tsp pepper

Combine mixture and pour over 1 1/2 lb beef cubes for kabobs.  Cover and refrigerate for 6 hours.