JEAN'S CHRISTMAS PUNCH

Jean was an active lady in the school community where I grew up.  She was loved for many reasons including her excellent recipes. She called it her Christmas punch but I think it would be good for any occasion.

1 46 oz. can apricot nectar
1 46 oz can pineapple juice
1 32 oz. jar cranapple juice

Mix  together and add 2 qts. chilled ginger ale. Yields 50 servings.

You can see I have used Jean's cookbook many times. It finally lost its cover.

CRANBERRY/ORANGE SALAD

4 cups raw cranberries, washed and stemmed

3 oranges, peeled
1 cup (or more if needed) sugar

Blend small amounts of cranberries and sugar in blender until of a fairly coarse consistency.  Add the oranges and blend together.

Serve in orange peel shells if desired or may be served in a serving bowl.

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RED VELVET CHERRY ALMOND TORTE

1 box (2-layer size) red velvet cake mix

1 can (21-oz) cherry pie filling
1/4 tsp almond extract
1 carton (8-oz) frozen nondairy whipped topping, thawed
1/4 cup toasted sliced almonds for garnish

Preheat oven to 350 degrees.
Grease and flour 2 9-inch round cake pans; set aside.

Prepare and bake the cake as directed on package for two layers.  Cool and remove from pans according to package directions.

When cakes are cool, combine the pie filling and almond extract in a small bowl stirring until the extract is totally blended into the filling.

Place one cake layer on cake plate and spread with 1 cup of the whipped topping; top with half the pie filling mixture.  Add the second layer and top with the remaining pie filling mixture, spreading to within 1 1/2 inches of the edge of the cake.

Decorate the edges of the cake with the remaining whipped topping and garnish with the almonds.

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CUCUMBER BLACK-EYED PEA SALAD

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• Freshly ground pepper to taste 
  
  
• 4 cups peeled and diced cucumbers
• 1 14-ounce can black-eyed peas, rinsed
• 2/3 cup diced red bell pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup slivered red onion
• 2 tablespoons chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Note: This is a recipe I got from a health newsletter.  I love it because I love cucumbers and I love black-eyed peas.  If you don't like black-eyed peas substitute a can of garbanzo beans or white kidney beans.

Hint: Living in the South, I know how important it is to have black-eyed peas on New Year's Day! This might be a good way to have them!

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Black Bean and Yellow Rice Salad

For Rice:

3 tablespoons canola oil
1  onion, chopped
2 garlic cloves, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon freshly-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf
For Beans:1 can (15-oz) black beans, drained and rinsed
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon vinegar
1/4 cup chopped fresh parsley
1 lime quartered, for serving (optional)

FOR RICE: In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, black pepper, and rice. Cook, stirring frequently, for 2 minutes. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf.

TO SERVE: In a large bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine. Serve with lime wedges, if using.

This is a recipe I gor from cooking.com - a retail internet site, seven or eight years ago..

COCKALEEKIE

4 cans (13 3/4-oz each) ready-to-serve chicken broth

1 cup water
6 leeks, split and cut into 1-inch pieces
1 1/2 tsp salt
dash of freshly ground black pepper
1 cup minute rice, uncooked
1 cup thin strips of cooked chicken
2 tbsp minced parsley

Combine the broth, water, leeks, salt and pepper in a large saucepan; bring to a boil.  Reduce the heat and simmer 15 minutes or until the leeks are just tender.  Add the rice and chicken; cover pan and remove from the heat. Let stand without removing lid for 5 minutes.

Sprinkle with the minced parsley and serve.

Note: May use scallions or green onions rather than leeks, if desired.

This is a recipe I got from a little minute rice cookbook back in the 1980s.

TOFFEE TOPPED CAKE SQUARES

Have you ever had anything made with Eagle Brand Milk that wasn't tasty? This recipe caught my eye years ago for two reasons. It uses Eagle Brand Milk and my husband loves toffee.

BROCCOLI WITH CITRUS VINAIGRETTE

2 bunches fresh broccoli, broken into florets

1 navel orange
1/4 cup olive or canola oil
6 garlic cloves, sliced thin
1/4 tsp crushed red pepper flakes
salt to taste, optional

Steam broccoli until tender; transfer to a serving platter.

Remove 3 strips of orange zest from the orange using a vegetable peeler; slice zest thinly.

In a small saucepan, heat the oil, garlic, and red pepper flakes just until the garlic is golden.  This should take approximately 5 minutes. Transfer to a small bowl.

Squeeze orange juice into the bowl with the other ingredients. Add the zest and 1/2 tsp salt, if desired. Spoon the mixture over the broccoli.

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CHICKEN CURRY WITH VEGGIES

1 cup long-grain rice, cooked according to package directions

2 tbsp olive or canola oil
1 1/2 lb boneless, skinless chicken breasts, cut into 2-inch pieces
2 tsp curry powder
salt to taste
freshly ground black pepper to taste
3/4 cup chicken broth
1 medium onion, sliced
2 garlic cloves, minced
1 tbsp grated fresh ginger
1 pint grape tomatoes, halved
3/4 cup frozen peas, thawed

While rice cooks, heat half the oil in a large nonstick skillet over medium-high heat.  Season the chicken pieces with the curry powder, salt, and pepper; cook in the hot oil until browned on all sides, approximately 3 minutes per side.  Transfer the chicken to a bowl.

Add the broth to the skillet and cook, scraping up any brown bits.  Transfer to the bowl holding the chicken.

Wipe out skillet with a paper towel and heat the other half of the oil over medium heat.  Add the onion and cook, covered, stirring occasionally for approximately 5 minutes.  Add the ginger and garlic; cook for another minute.

Return the chicken and broth to the skillet with the onion; add the tomatoes and peas.  Heat 3 to 4 minutes until heated through and chicken is completely cooked.

Serve chicken and vegetable mixture over the rice.

Note to diabetics: This recipe has an almost equal number of carbs and proteins.

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GARLIC AND THYME BAKED FRIES

6 russet potatoes

6 garlic cloves
8 sprigs fresh thyme
5 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste

Preheat the oven to 450 degrees.

Place the whole potatoes, do not poke holes in potatoes) into a microwave-safe covered dish.

Microwave on high 3 to 4 minutes; allow to cool.

Cut each potato lengthwise into 8 even-size wedges.

In a large mixing bowl, toss the potatoes with the garlic cloves, olive oil, and thyme. Sprinkle potatoes lightly with salt and pepper.

Arrange potatoes and garlic in a single layer on a baking sheet.

Bake 10 minutes until the potatoes are crisp, rotate and cook an additional 10 minutes or until dark golden brown on all sides.

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GARDEN PORK SAUTE

2 tbsp butter, divided

1 lb pork tenderloin, cut into 1/2-inch thick slices
1 cup broccoli flowerets
1 cup sliced fresh mushrooms
1/2 cup diagonally-cut carrots
1 can (10 3/4-oz) condensed cream of broccoli soup
1/3 cup milk
3 bacon slices, cooked crisp, drained, crumbled
dash of freshly ground black pepper

In a 10-inch nonstick skillet over medium-high heat, melt 1 tablespoon of the butter and cook the pork 10 minutes or until browned on both sides.  Remove meat from skillet and keep warm.

Add the other tablespoon of butter to the same skillet and cook the broccoli, mushrooms, and carrots for 4 minutes, stirring often.

Stir the remaining ingredients into the skillet with the vegetables; heat to boiling.

Return the meat to the skillet and reduce the heat to low.  Place a lid on the skillet and cook 5-8 minutes until the pork is cooked through.

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HONEY MUSTARD CHICKEN SALAD

This is a recipe from Bozeman, Montana.

1 1/2 lbs boneless, skinless cooked chicken breast, cooled
1 1/2 cups celery, chopped into 1/2-inch pieces
2 tbsp onion, minced

Dressing:
1/2 cup honey mustard
3/4 cup mayonnaise
4 tsp celery seed
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp salt

Hand tear the chicken into bite-size pieces; put into a mixing bowl.  Add the celery and onion; toss.

To make the dressing, stir the mustard, mayonnaise, celery seed, garlic powder, pepper, and salt together until mixed well.

Fold the dressing into the chicken mixture.

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EASY VEGETABLE-SHRIMP CHOWDER

1 1/2 cups diced Spanish onions

1/2 cup sliced carrots
1/2 cup diced celery
2 tbsp butter
2 cups peeled and diced baking potatoes
1 pkg (10-oz) frozen corn kernels
5 cups chicken broth
1/2 lb small shrimp, peeled & deveined
1/3 cup Dijon mustard
1/4 cup chopped parsley

In a large saucepan, over medium heat, cook the onions, carrots, and celery in the butter for 3 to 4 minutes until tender.  Add the potatoes, corn, and broth.  Heat the mixture to a boil.  Reduce the heat to simmer and cook for 20 to 25 minutes or until the potatoes are tender.

Add the shrimp, mustard, and parsley to the chowder and cook for 5 minutes or until the shrimp are cooked. Garnish with fresh celery leaves if desired.

Serves 6 to 8.

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SOUTHERN LIVING'S CHICKEN ENCHILADAS

I have had this recipe for a around 10 years. I got it from a Southern Living magazine.

• 5 tablespoons butter, divided 
• 1 medium onion, chopped 
• 1 medium-size red bell pepper, chopped 
• 2 cups chopped cooked chicken 
• 3 (4-oz.) cans diced green chilies, divided
• 3 cups (12 oz.) shredded Colby-Jack cheese blend, divided 
• 8 (8-inch) soft taco-size flour tortillas 
• 2 tablespoons all-purpose flour 
• 3/4 cup chicken broth 
• 1/2 cup milk 
• Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce 

1. Preheat oven to 350°. 
2. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and saute 5 minutes or until tender.
3. Stir together onion mixture, chicken, 1 can diced green chilies, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.
4. Bake at 350° for 10 minutes.
5. Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chilies.
6. Remove enchiladas from oven. Pour green chili mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
7. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with desired toppings.

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PICKLED MUSHROOMS

This recipe goes together quickly however, it does need to chill for 8 hours before serving.

1 pkg (.63-oz) Italian Salad Dressing Mix
1/3 cup tarragon vinegar
2 tbsps water
2/3 cup canola or extra-virgin olive oil
1 tbsp sugar
4 garlic cloves, crushed
6 drops red pepper sauce
1 medium onion, sliced and separated into rings
2 cans (4-oz each) button mushrooms, drained
1/4 cup red bell pepper, diced

In a tightly covered jar, shake the dressing mix, vinegar, and water.  Add the oil, sugar, garlic, and pepper sauce; shake to mix well.

Stir in the onion rings, mushrooms, and bell pepper; cover and refrigerate at least 8 hours before serving.

Serve with a slotted spoon.

I have had this recipe for probably 10 years or so.

I think I got it from TOH but not sure.

Yield: 2 cups

ALMOND COOKIE BARS

3/4 cup quick-cooking oats

3/4 cup firmly packed brown sugar, divided

1/2 cup butter, softened

1/4 cup all-purpose flour

1 egg, beaten

1 tbsp milk

1/2 tsp almond extract

1 pkg (6-oz) semisweet chocolate chips

1 cup finely chopped pecans, divided

In a medium mixing bowl combine the oats, 1/2 cup of the brown sugar, butter, flour, egg, milk, and almond extract.  Stir the chocolate chips and half the pecans into the oat mixture.

Spread the mixture evenly in a lightly buttered 8-inch square glass baking dish.

Microwave on high for 3 minutes; rotate dish if not using a turntable. Cook another 3 to 5 minutes or until the sugar topping is melted.

Cool completely before cutting into squares.

Store in an airtight container.

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PORK CHOPS WITH APRICOT RICE

1 cup long-grain white rice

1/4 cup dried apricots (about 8), chopped
2 scallions, thinly sliced
1 tbsp olive oil
4 bone-in pork chops (about 1-inch thick)
Kosher salt and pepper
1/2 cup dry white wine (or chicken broth)
1/4 cup apricot jam

Cook the rice according to package directions, adding the apricots to the saucepan along with the rice.  Fluff with a fork and fold in the scallions.

Meanwhile, heat the oil in a large skillet over medium heat.  Season the pork with 1/2 teaspoon each of the salt and pepper; cook until golden brown and cooked through, 6 to 8 minutes per side.  Transfer to plates.

Add the wine to the skillet and cook, scraping up any brown bits, for 1 minute.  Whisk in the apricot jam and cook until melted.  Serve over the pork chops with the rice.

Yield: 4 servings
Per serving: 396 calories, 7 g fat (2 g sat), 65 mg cholesterol, 328 mg sodium, 29 g protein, 54 g carbs, 1 g fiber.

Note: This is a recipe I got several years ago from a Woman's Day magazine.

BRUSSELS SPROUTS SALAD

1/2 lb Brussels sprouts, halved

2 medium carrots, sliced thin
2 tsps canola or extra-virgin olive oil
1 tbsp lemon juice
1/4 tsp salt
dash of freshly ground black pepper
2 cups chopped lettuce
1 tbsp chopped red bell pepper

Place sprouts in a saucepan with 1-inch of water; bring to a boil.  Reduce heat and simmer, covered, about 10 minutes until crisp-tender.  Rinse with cold water to stop the cooking process.

In a small skillet, saute the carrots in the oil until tender.

Toss the sprouts with lemon juice, salt, and pepper.

Place the lettuce in serving bowl and top with the sprouts, carrots, and bell pepper.

Cover and refrigerate for 1 hour before serving.

Yield: 2 servings (double ingredients for 4 servings)

CAMPBELL'S HERBED PORK CHOPS

This is an old recipe from Campbell's.

2 tbsps all-purpose flour (I use white whole-wheat)
1/4 tsp ground sage
1/4 tsp dried thyme
4 thick (1 lb total)boneless pork chops
2 tbsp butter (I use canola oil)
1 can (10 3/4-oz) Campbell's condensed cream of chicken soup
1/2 cup water
1 pkg  pkg long-grain and wild rice mix, prepared
Fresh orange slices for garnish, if desired

Combine the flour, sage, and thyme on waxed paper.  Dredge the chops in the mixture to coat.

In a large nonstick skillet over medium-high heat, cook the chops in the butter.  Cook approximately 10 minutes until browned on both sides.  Push chops to one side of skillet and spoon of the fat.

Stir in the soup and water, stirring to loosen browned bits from skillet.  Reduce heat to low; cover and cook another 5 minutes or until the chops are cooked through.

To serve, place chops over the rice and spoon sauce over all.

Garnish with the orange slices, if desired.

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HAM DIP

This is a recipe I got years ago from my sister-in-law, Janet.

2 (8-oz each) pkgs cream cheese
3 pkgs chipped ham
2 tsps Worcestershire sauce
3 green onion, finely chopped (may use more to taste)
1 tsp. Accent

Soften cream cheese to room temperature.

Chop ham into very fine pieces. Mix all ingredients together.

Serve with assorted crackers.

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QUICK AND EASY LOUISIANA TOMATO-RICE GUMBO

1 whole boneless skinless chicken breast, cubed

3 tbsp butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
1 pkg (10-oz) frozen okra, thawed and sliced (may substitute green beans, if desired)
1 can (16-oz) crushed tomatoes
1 can (13 3/4-oz) chicken broth
1 tsp salt
1 small bay leaf
1/2 tsp sugar
1/8 tsp thyme
dash of black pepper
1/2 lb cleaned shrimp
1 1/3 cups minute rice

Cook, stirring, the chicken in a large skillet in the butter until browned.  Stir in the onion, bell pepper, celery, and garlic until tender.

Add the okra (or beans), tomatoes, chicken broth, salt, bay leaf, sugar, thyme, and black pepper to the skillet; bring to a boil.  Reduce the heat; cover and simmer on low for 5 minutes, stirring a few times. Add the shrimp and cook for 5 minutes; remove the bay leaf.

Stir the rice into the skillet; cover and remove from the heat.  Allow to stand for 5 minutes until rice in tender.

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LONDON BROIL WITH MUSHROOM SAUCE

1 1/2 lbs beef top round steak (1 1/2-inches thick)

2 tbsp butter
2 cups sliced fresh mushrooms
1/2 cup sliced onion
1 can (10 3/4-oz) condensed cream of mushroom soup
1/4 cup water
2 tsp Worcestershire sauce

On unheated rack of broiler pan, place the steak.  Place 4-inches from heat and broil approximately 15 minutes for rare, go from there for desired doneness. Turn once during cooking.

In a 10-inch skillet, over medium-high heat, heat the butter.  Cook mushrooms and onions 10 minutes or until liquid is evaporated and onion is browned.  Stir in the soup, water, and Worcestershire sauce.  Heat through, stirring occasionally.

To serve, slice the meat thin, diagonally across the grain.  Spoon sauce over meat.  Garnish with fresh mushrooms, if desired.

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SUPER-EASY BLACK BOTTOM PIES

1 pkg (3.9-oz) instant chocolate pudding and pie filling mix

1 pkg (3.4-oz) instant vanilla pudding and pie filling mix
3 1/2 cups cold milk, divided
2 9-inch chocolate crumb pie crusts
1 carton (12-oz) frozen whipped topping, thawed
1/2 cup mini chocolate chips, divided

In a medium mixing bowl beat the chocolate pudding mix with 1 3/4 cups of the cold milk for 1 minute.  Pour half the pudding into each of the pie crusts; place in refrigerator to chill for 10 minutes.

In another medium mixing bowl beat the vanilla pudding mix with the remaining milk for 1 minute.  Pour half the vanilla pudding over the chocolate layer in each of the pies.  Chill 10 minutes.

Spread half the whipped topping over each pie and top each with half the chocolate chips.

Cover pies and keep stored in the refrigerator.

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