Monday, June 30, 2014


1/2 cup orange marmalade
1/3 cup red wine vinegar
6 fresh basil leaves, torn
1 tbsp grated fresh ginger
1 garlic clove, sliced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup olive or canola oil

In a blender or food processor, pulse the marmalade, vinegar, basil, ginger, garlic, salt and pepper until blended.

While machine is running, pour the oil through the chute opening in a steady stream; process until smooth.

Note: This dressing is good on salads, including fruit salads. It is also good over fish, etc.

Thursday, June 26, 2014


1 lb ground beef
1 medium onion, chopped
1 tsp sugar
1/2 tsp oregano
1 tsp chili powder
1 can kidney beans, drained
1 can (15-oz) tomato sauce
1 can (12-oz) Mexicorn
2 cups slightly broken-up corn tortillas
1 cup cheddar cheese

In a large skillet, brown the ground beef and onion, stirring to break up meat; drain well in a colander.

Wipe skillet with a paper towel and add the beef/onion mixture back into the pan. Add the sugar, oregano, chili powder, beans, tomato sauce, and corn to the beef mixture; simmer 10 to 20 minutes until most of the moisture is gone.

Sprinkle the tortilla pieces evenly over the meat mixture and top with the cheese.

Cover skillet and simmer 3 minutes or until the cheese has melted.

Serve immediately.

Wednesday, June 25, 2014


24-oz canned tuna in water, drained
1 can sliced water chestnuts, drained
1 cup chopped pecans
1 cup chopped celery, center of stalk and leaves
salt to taste, optional
freshly ground black pepper to taste, optional
1/2 to 1 cup mayonnaise-style salad dressing

In a medium mixing bowl combine the tuna and water chestnuts (that have been cut into smaller pieces, if desired). Stir in the pecans and celery. Add the salt and pepper, if using. Add enough salad dressing to make as moist as you desire, combine well.

Serve on a bed of lettuce leaves or use to make sandwiches.

Tuesday, June 24, 2014


2 cups sifted all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup grated sharp cheddar cheese
6 tbsp shortening
1 1/2 tsp Tabasco sauce
2/3 cup milk

Preheat oven to 400 degrees.

In a mixing bowl, sift together the flour, baking powder, and salt; stir in the cheese.  Using two knives or a pastry cutter, cut in the shortening.

Stir the sauce into the milk; add to the flour mixture, blending lightly but quickly. If doesn't isn't moist enough to stick together add a few drops of milk.

Turn dough out onto a lightly floured board and knead 6 or 7 times. Using a rolling pin, roll out to a thickness of 1/2-inch. Cut with a biscuit cutter or a 2-inch glass than has been dipped in flour. Place biscuits on an ungreased baking sheet.

Bake biscuits at 400 degrees for 12 to 15 minutes until lightly browned.

Sunday, June 22, 2014


3 1/2 cups low-sodium chicken broth
5 medium zucchini, sliced
1 large onion, chopped
1 garlic clove, chopped
3 tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp hot pepper sauce
2 tsp cornstarch
1 cup low-fat plain yogurt
Additional yogurt for garnish, if desired

In a large saucepan, combine chicken broth, zucchini, onion, garlic, basil, salt, and hot pepper sauce. Bring mixture to a boil and reduce heat; simmer 15 minutes or until vegetables are tender.

Pour the mixture, in batches, into the container of an electric blender or food processor; process until smooth.

Add the cornstarch and yogurt; stirring after each until well blended.

Chill before serving.

After ladling into soup bowls to serve, swirl in additional yogurt, if desired.

Yield: 6 servings

Saturday, June 21, 2014


I have had this recipe for a few years. I believe, but not sure, it was a Lee Brothers recipe. Great as a salad dressing or an ambrosia dressing.

1 clove garlic
1 tsp kosher salt
2/3 cup buttermilk
1 tbsp + 1 tsp finely chopped fresh tarragon
1 tbsp + 1 tsp sweetened flaked coconut
2 tbsp fresh lime juice
1 tbsp extra virgin olive oil
1/2 tsp freshly ground black pepper

Peel garlic clove and place on a cutting board along with the salt. Using the flat side of a knife, smash the garlic and salt together to make a paste.

Whisk together the garlic/salt paste, buttermilk, tarragon, coconut, lime juice, olive oil, and pepper until blended.

Cover dressing and refrigerate until ready to use.

Yield: Approximately 1 cup

The dressing above is on this salad.

Thursday, June 19, 2014


1 brick (8-oz) cream cheese
1 stick butter, softened and cut into pieces
2 cups powdered sugar
1 tsp vanilla extract
1 tsp orange juice
2 tsp grated orange peel

Combine all ingredients in mixer bowl and beat until well combined and creamy.

Use to frost cupcakes or cakes. This is especially good on carrot cake.

Wednesday, June 18, 2014


1/2 cup sour cream
1 tsp lime zest
1 tbsp fresh lime juice
1 garlic clove, minced
1/4 tsp ground hot red pepper
salt to taste
freshly ground black pepper to taste

Combine all sauce ingredients in a small bowl and blend thoroughly; set aside.

2 1/2 cups shredded savoy cabbage
1 cup grated zucchini
5 radishes, sliced thin
1/3 cup loosely packed chopped cilantro
1 jalapeno pepper, seeded and sliced very thin
2 tbsp olive oil
3 tbsp fresh lime juice
salt and pepper, optional

Toss all slaw ingredients together in a medium to large bowl. Let stand for 15 minutes.

8-oz smoked salmon fillet, flaked with a fork
6 tostada shells
1 avocado, peeled, seeded, cut into 6 wedges

To assemble (Just before serving):
Lay out the tostada shells and spread the sour cream sauce evenly over the shells.

Top the sour cream sauce with the salmon evenly divided among the 6 shells.

Top salmon with the slaw mixture and garnish each with an avocado wedge.

Monday, June 16, 2014


1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter, softened
1 tsp vanilla extract
2 eggs
2 1/2 cups all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1 pkg (12-oz) semisweet chocolate chips
1 cup chopped walnuts

Preheat oven to 375 degrees.

In a large mixer bowl, using medium speed, beat the sugars and butter until fluffy - about 5 minutes. Beat in the vanilla extract and eggs until combined.

Beat in the flour, baking soda and salt using low speed.

Stir in the chips and nuts.

Drop the dough by 1/4 cupfuls about 2-inches apart on ungreased cookie sheets. Flatten slightly.

Bake at 375 degrees 11 to 14 minutes until the edges are light brown.

Remove from oven and let stand on cookie sheets 3 to 4 minutes before removing to wire racks to cool completely.

Yield: 18 large cookies

Friday, June 13, 2014


2 large ripe avocados, halved and pitted
1/2 tsp salt
4 tsp Tabasco Jalapeno sauce, divided
6 cups chicken broth
3 boneless, skinless chicken breast halves
2 tbsp uncooked rice
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/4 cup finely chopped cilantro
Tortilla chips
1/2 cup shredded Monterey Jack cheese

Scoop avocados into a small bowl and mash with a fork; add salt and 1 1/2 teaspoons of the jalapeno sauce. Gently but thoroughly blend and set aside.

In a 4-quart saucepan, bring the chicken broth to a boil. Add chicken, lower heat and cook until chicken is cooked through. Remove chicken from pan and cut into bite-size pieces.

Add the rice to the broth and cook until tender. Return chicken to saucepan.

Add the tomato, onion, cilantro and remaining jalapeno sauce to the pan.

Break a small handful of tortilla chips into the bottom of each serving bowl. Ladle soup over chips and top each with one tablespoon of the cheese and 1 tablespoon of the avocado mixture. Top with a tortilla chip for garnish.

Serve with additional Tabasco sauce, if desired.

Yield: 8 servings.

Thursday, June 12, 2014


This recipe was sent to me from Kraft Foods. I thought many of you might like it, too.

 tostada shells
 KRAFT Singles
cups  shredded cooked chicken
cup  pico de gallo
 avocado, sliced
cups  shredded lettuce
 tomato, chopped

HEAT oven to 375°F.
PLACE tostada shells on baking sheet. Tear each Single into 3 pieces; place on tostadas. Combine chicken and pico de gallo; spoon over Singles.
BAKE 5 to 7 min. or until heated through.
TOP with remaining ingredients.
Note: Of course the chicken can be replaced with shredded beef or pork. (If you follow my blogs you know I don't eat chicken!)

Wednesday, June 11, 2014


  • 1/2 teaspoon salt
  •  1/2 teaspoon garlic powder
  •  1/2 teaspoon pepper
  •  1 jar (7 ounces) roasted sweet red peppers, drained and sliced
  •  1/3 cup balsamic vinegar
  •  2 tablespoons minced fresh basil or 2 teaspoons dried basil
  •  1 teaspoon Dijon mustard
  • Combine the salt, garlic powder and pepper; rub over steak. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
  • Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  • Place onion slices on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onion and seal tightly. Grill, covered, over medium heat for 16-20 minutes or until onions are tender. Open foil carefully to allow steam to escape.
  • Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine the greens, beans, red peppers and grilled onion.
  • In a small bowl, whisk the vinegar, basil, oil and mustard. Pour 1/4 cup over salad; toss to coat. Divide among four salad plates. Slice flank steak across the grain; arrange over salads. Drizzle with remaining dressing. Yield: 4 servings.
  • Note: This recipe is from an old Country Woman magazine.

Tuesday, June 10, 2014


8 large eggs
1/2 cup milk (or cream)
1 cup shredded cheddar cheese
1 cup finely chopped fully cooked ham
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion

Preheat oven to 400 degrees.
Lightly grease or spray a 9-inch square baking dish; set aside.

In a large bowl, whisk the eggs and milk together; stir in the remaining ingredients. Pour into the prepared baking dish.

Bake omelet at 400 degrees for 25 minutes or until golden brown.

Note: This recipe is basically one from a Taste of Home magazine years ago.

Sunday, June 8, 2014


This is a recipe I saw on a cousin's facebook post. Goes together quickly but marinates for 2 hours.

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving