GRILLED STEAK AND VEGGIE SALAD

1 (1 1/4 to 1 1/2 lb) beef top sirloin steak

1 tbsp olive oil
3 tsp Creole seasoning
2 large tomatoes, chopped
1 can cannellini beans, rinsed and drained
1 can black beans, rinsed and drained
3 green onions, chopped
1/4 cup minced fresh cilantro
2 tsp grated lemon peel
2 tbsp lemon juice
1/4 tsp salt
1 medium-size ripe avocado, peeled and cut into small cubes

Rub both sides of the steak with the oil; sprinkle with the Creole seasoning. Grill, covered, over medium heat or broil 4-inches from the heat for 5 to 8 minutes per side or until meat reaches the level of done that you desire. Remove from heat and let stand for 5 minutes.

Meanwhile, in a large bowl combine the tomatoes, beans, onions, cilantro, lemon peel, lemon juice and salt; gently fold in the avocado.

Cut steak into thin slices and serve with the veggie mixture.

Note: File Photo

EASY OLD FASHION HUSH PUPPIES

2 1/4 cups cornmeal

1 tsp salt
2 tsp onion flakes
3/4 tsp baking soda
1 1/2 cups buttermilk
hot fat (in the interest of health, I recommend updating to a healthy oil)

Combine the cornmeal, salt, onion flakes, and baking soda together in a mixing bowl.  Add the buttermilk to the cornmeal mixture and mix well.  Heat canola oil (1-inch deep) until hot.  Drop the batter by spoonful into the hot oil an cook until browned.  Cooking should take a couple of minutes.

Yield: Approximately 2 dozen hush puppies.

Excellent served with fish.

FILE PHOTO

PURPLE COW

For a quick and easy treat make yourself a Purple Cow.

Vanilla ice cream
Grape soda or grape juice
whipped cream, optional

Place 2 or 3 scoops of vanilla ice cream in a glass or mug. Pour chilled grape juice or soda over the ice cream. Top off with whipped cream, if desired.

Grab a straw and/or a long-handled spoon and enjoy!

Note: File Photo

BANANA SPLIT CUPCAKES

Here is another old reliable recipe from my Mr. Food files.

1 (14-ounce) package banana bread muffin mix
1 (16-ounce) container vanilla frosting
1/2 cup hot fudge
1/2 cup chopped walnuts
12 maraschino cherries

Banana chips for garnish, optional
Preheat oven according to package directions. 

Line 12 muffin cups with paper baking cups.
 
Make muffin mix according to package directions. Spoon batter into muffin tins, filling each cup about 3/4 full. 
 
According to package directions, bake the cupcakes; let cool completely.
 
Spread vanilla frosting over each cupcake, drizzle with hot fudge, sprinkle with walnuts, and top each with a cherry and banana chips, if using.

HOMEMADE PUMPERNICKEL BREAD

 I apologize upfront that this is not a quick recipe. It doesn't take a lot of your time except for rising and oven time. It is an old recipe that I thought some of you readers might like to have. If you aren't interested just pass on by and I am sorry for wasting your time.

3 pkgs active dry yeast

1 1/2 cups warm (105-115 degrees) water
1/2 cup molasses
3 1/2 tsp salt
2 tbsp solid shortening
2 tbsp caraway seed
2 3/4 cups rye flour
2 3/4 - 3 1/4 cups all-purpose flour
cornmeal

In a large mixing bowl dissolve the yeast in warm water.  When yeast is dissolved, stir in the molasses, salt, shortening, caraway seed, and rye flour.  Beat mixture until smooth.  Mix in enough of the all-purpose flour to make the dough easy to handle. 

Turn the dough out onto a lightly floured surface, cover and let rest 10 to 15 minutes.  Knead dough about 5 minutes until smooth.  Place dough in a greased bowl, turn once so the greased side is up.  Cover dough and let rise in a warm place until double in size, about an hour.  Punch down the dough; re-ball, cover, and let rise again until double.  This will take around 40 to 45 minutes.

Grease a baking sheet and sprinkle with cornmeal.  Punch down the dough again, then divide into two equal parts and shape into loaves.  Place loaves in the opposite corners of baking sheet.  Cover and let rise for 1 hour.

After about 45 minutes, heat the oven to 375 degrees.  Bake at 375 degrees for 30 to 35 minutes until lightly browned.

Yield: 2 bread loaves.

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QUICK FLUFFY FROSTING

1 1/2 cups cold milk

1 envelope Dream Whip whipped topping mix
1 pkg (4-serving size) instant pudding - flavor of choice

Pour milk into a deep narrow-bottom mixer bowl; add whipped topping mix and pudding mix. Beat at low speed until well blended. Gradually increase beating speed to high and whip until mixture will form soft peaks, 4 to 6 minutes.

Keep frosted cake stored in the refrigerator.

Yield: Approximately 3 cups of frosting.

Note: File Photo

AMISH POTATO SALAD

When asked for her potato salad recipe years ago, the late Amish Cook Elizabeth Coblentz said she didn't have a recipe. She went on to say she just started putting it together and the family always ate it and thought it was good. After being asked often for the recipe, she came up with the following:

2 1/2 lbs potatoes, which have been cooked until tender
6 eggs, hard-boiled and cut-up
1 cup celery, chopped
1 onion, chopped
1 1/2 cups salad dressing (mayo-type)
2 teaspoons yellow prepared mustard
1/4 cup vinegar
1/4 cup sugar
1/4 cup milk
2 teaspoons salt

Dice potatoes or put through slicer, whichever you prefer. Stir the potatoes, eggs, celery and onion together in a bowl. Then in a separate bowl, stir salad dressing, mustard, vinegar, sugar, milk, and salt together. Pour dressing over the potato mixture and stir together.

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STRAWBERRY JAM IN A JIFFY

4 cups fresh strawberries, hulled

4 cups sugar
3/4 cup water
1 pkg (1 3/4-oz) powdered fruit pectin

Rinse 5 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly.

Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in the sugar; let stand 10 minutes, stirring occasionally.

In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil 1 minute longer. Add to the strawberry mixture, stirring until sugar is dissolved, about 3 minutes. It is okay if a few sugar crystals remain.

Immediately fill the containers to within 1/2-inch of the tops. Wipe off top edges of containers and immediately cover with the lids.

Let jam stand at room temperature for 24 hours.

Jam is now ready for use. May be refrigerated for up to 3 weeks or frozen for up to 1 year.

Note: Thaw frozen jam in the refrigerator.

Per 2 tbsp: 91 calories, 23g carbs, trace fiber, trace protein

Source: TOH 2014

HEAVENLY ANGEL FOOD CAKE

2 1/2 cups sugar 

1 1/2 cups all-purpose flour 

1/4 teaspoon salt 

2 1/2 cups egg whites

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice 

Lemon-Cream Cheese Frosting, recipe follows

1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.

2. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.

LEMON-CREAM CHEESE FROSTING:

1 1/2 (8-oz.) packages cream cheese, softened 

1/4 cup butter, softened 

1/4 cup fresh lemon juice 

1 (16-oz.) package powdered sugar

2 teaspoons lemon zest 

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest. Frost cake and decorate as desired.

Source: Southern Living Magazine 2008

T0RTELLINI AND ZUCCHINI SOUP

• 2 tablespoon oil, olive, extra-virgin
• 2 large carrot(s), finely chopped
• 1 large onion(s), diced
• 2 tablespoon garlic, minced, minced
• 1 teaspoon rosemary, fresh, chopped
• 2 can(s) broth, vegetable, 14-ounce cans
• 2 medium zucchini, diced
• 9 ounce(s) tortellini, cheese-filled, fresh or frozen preferably spinach and cheese, (about 2 cups)
• 4 medium tomato(es), plum, diced
• 2 tablespoon vinegar, red wine

1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. 

 

2. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

 

3. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes.

 

4. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

Yield: 6 servings

This easy healthy recipe is from Eating Well. The nutritional information follows: Calories: 203, Saturated Fat: 2g, Sodium: 386mg, Dietary Fiber: 4g, Total Fat: 8g, Carbs: 28g, Cholesterol: 10mg, Protein: 7g

Carb Choices: 2

NO BAKE HOMEMADE THIN MINT COOKIES

18 Ritz crackers

1 cup semisweet chocolate chips, melted
1 tbsp vegetable shortening
3/4 tsp peppermint extract

Line a baking sheet with parchment or waxed paper; set aside.
Clear a space in the refrigerator to place cookie sheet later.

Place the chocolate chips and shortening into a microwave-safe shallow bowl and microwave on high for 1 minute to melt. Stir mixture and continue to heat in 10 second timing until stirring makes mixture smooth.

Add a half teaspoon of the peppermint extract to the chocolate; stir. Taste and add the remaining extract if you prefer a more minty taste.

To make cookies, add 1 cracker at a time to the chocolate. Coat the crackers, remove by using a fork underneath to scoop it out of the chocolate. Allow the excess chocolate to drip back into the bowl. Place crackers on the prepared cookie sheet. If chocolate sets up too much reheat in microwave for 10-15 seconds.

Place cookies on the sheet into the refrigerator for the chocolate to set.

Cookies may be stored in airtight container and refrigerated or frozen.

Source: Recipe idea from Kraft Foods, Picture from Averie Cooks used for reference only.

SCHOTTISH MEAT PIE

 NOTE: This is an old fashion recipe that may take a little over an hour although most of that time is in the oven.

This recipe is cut from an old Hunt's Tomato Sauce can label.

3 cups diced, lean leftover, cooked meat (beef, lamb, etc)
1/4 cup Wesson, pure vegetable oil
1 clove garlic, mashed
1 teasp. salt
1/4 teasp. pepper
dash nutmeg
2 Tablesp. cornstarch
1 cup bouillon
1 8-oz can Hunt's Tomato Sauce
1 cup cooked peas
Pastry dough (2-crust recipe)

Brown meat in oil. Add seasonings. Dissolve cornstarch in bouillon. Add to meat. Pour in Hunt's Tomato Sauce; simmer 5 minutes. Add peas. Line a 1 1/2-quart casserole with pastry, saving part of dough for topping. Pour in the meat filling. Top with remaining crust. Bake at 450 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 40 minutes. Serves 6.

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LEMON-RICOTTA HOTCAKES

1 cup all-purpose flour

3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs, separated
1 cup buttermilk
2/3 cup whole-milk ricotta cheese
2 tablespoons sugar
1 tablespoon grated lemon peel

1. Heat oven to 200°F. Whisk flour, baking powder, baking soda, nutmeg and salt in large bowl. Whisk egg yolks, buttermilk, ricotta cheese, sugar and lemon peel in medium bowl until blended.

2. Beat egg whites in medium bowl at medium-high speed until soft peaks form. Stir ricotta mixture into flour mixture just until combined. Fold in egg whites.

3. Heat griddle or large nonstick skillet over medium heat until hot; oil griddle. Ladle batter by scant 1/4 cupfuls onto griddle, spreading to 4-inch rounds. Cook 2 minutes or until bubbles break surface of pancakes. Turn; cook 1 minute or until golden brown. Place in oven to keep warm while cooking remaining pancakes.

About 15 (4-inch) pancakes

PER PANCAKE: 75 calories, 2.5 g total fat (1 g saturated fat), 3.5 g protein, 9.5 g carbohydrate, 35 mg cholesterol, 160 mg sodium, .5 g fiber

Source Cooking Club

CHEESE HOOIES

Yes, the name is spelled correctly. This is, you guessed it, another old Southern Indiana recipe from my childhood days. And we Hoosiers often come up with some strange names for foods and other things! These are great snacking tidbits for any occasion. They seem especially appropriate now that we are into the season of being glued to the TV, snacking, entertaining, etc. while our favorite teams play on TV.

1/4 lb butter that is softened to room temperature
2 cups sifted flour
dash cayenne pepper
1/4 lb sharp cheese
2 tsp salt
powdered sugar

Grate the cheese into the butter and cream together. Add the salt and flour, blending in well. Knead until smooth on a floured board. Chill over night, by dividing in half and making rolls about as big around as half dollars (remember those?). When ready to bake, slice about 3/4-inch thick. Bake in a 375 degree oven, 12-15 minutes or until browned a little. Let cool 3-4 minutes then roll or shake in powdered sugar.

(As we are more diet conscience today, I would recommend cutting back on the salt and using a lower fat cheese. But that is entirely up to you!)

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ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING

2  pounds asparagus, (about 2 bunches), trimmed

• 1 pint tiny cherry or pear tomatoes, red or mixed colors
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon salt, divided
• Freshly ground pepper, to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• 2 bunches watercress, tough stems removed (about 4 cups lightly packed)
• 2 tablespoons finely chopped fresh dill

1. Preheat oven to 450°F.
2. Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
3. Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
4. Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.

Yield: 6 servings

Per serving: 61 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 9 g carbohydrates; 3 g protein; 2 g fiber; 319 mg sodium; 371 mg potassium.

Source: 2008 Eating Well Magazine

OYSTER STEW

1/4 cup butter

1 pint fresh oysters
2 cups milk
1/2 cup light cream
1 tsp salt
dash of freshly ground black pepper

Melt the butter in a small saucepan. Add the oysters including the liquor and cook while stirring over low heat just until edges start to boil.

In another saucepan, heat the milk and cream. Stir in the salt, pepper, and oysters.

Yield: 4 cups

UPSIDE DOWN STRAWBERRY CHEESECAKE

1 cup (1/2 pint) heavy cream

1 (8-ounce) package cream cheese, softened

1 (4-serving) package vanilla instant pudding and pie filling mix (I like to use           cheesecake flavor)

1/2 cup milk

2 tablespoons sugar

1/2 teaspoon lemon juice

1 pint fresh strawberries, washed, hulled, and halved

4 graham crackers, crumbled

In a medium bowl, beat heavy cream until stiff peaks form; set aside.
In a large bowl, beat cream cheese until creamy. Add pudding mix, milk, sugar, and lemon juice, and continue beating until smooth.
Add whipped cream and stir until well blended. Place strawberry halves in a 9-inch pie plate. Spoon cream cheese mixture over them and top with crumbled graham crackers.
Serve, or cover and chill until ready to serve.

This is a Mr. Food recipe I have had for years. It is very easy and quite tasty.

PEPPERMINT PATTY SANDWICH COOKIES

2 pkg (2-layer size) devil's food cake mix

4 large eggs
2/3 cup canola oil
Granulated sugar
1 pkg (8-oz) cream cheese, softened
1/2 cup butter, softened
1 tsp peppermint extract
4 cups powdered sugar

Preheat oven to 350 degrees.
Lightly grease baking sheets; set aside.

In a large mixing bowl, combine cake mixes, eggs, and oil; beat until well blended. Shape mixture into 1-inch balls and place 2-inches apart on greased baking sheets. Flatten with the bottom of a glass dipped in granulated sugar.

Bake cookies 5 to 7 minutes or until the tops are cracked. Cool on the baking sheets for 2 minutes then remove to wire racks to cool completely.

To make the filling:
In a large bowl, beat the cream cheese, butter, and peppermint extract until blended. Gradually beat in the confectioners' sugar until smooth.

Spread the filling on the bottom of half the cookies and cover filling with the remaining half of the cookies.

Leftovers should be refrigerated in an airtight container.

Yield: 3 dozen sandwich cookies

FILE PHOTO

BANANA BREAD BARS WITH BROWN BUTTER FROSTING

I got this recipe from a friend. The recipe sent to me is called Banana Bread Brownies. I changed the name to bars. Sorry but I have this thing about brownies. Brownies are supposed to be chocolate!

1-1/2 c. sugar

1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

BACON ROMAINE SALAD

 1 head romaine lettuce

6 bacon strips, cooked crisp

1/2 cup grated Parmesan cheese

1 cup toasted pecans

1 cup grated Swiss cheese

Dressing:

1/2 cup olive oil

1 garlic clove, minced

1/4 tsp ground white pepper

1/4 cup balsamic vinegar

1/8 cup fresh lemon juice

Separate lettuce leaves and wash gently; pat dry with paper towels. Tear leaves into bite-size pieces and toss with the bacon, pecans, and cheeses.

Mix the salad ingredients together in a shaker bottle and pour over the salad just before serving.

Yield: 6 to 8

BRUSCHETTA CHICKEN

This is an old recipe I got from a TOH magazine probably 20 years ago.

1/2 cup all-purpose flour
1/2 cup egg substitute
4 (4-oz each) boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tbsp butter, melted
2 large tomatoes, seeded and chopped
3 tbsp minced fresh basil
1 tbsp olive oil
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13-in.x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken.
Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°
Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.

Yield: 4 servings

the file photo

CHOCO-MALLOW FROM KAF

2 2/3 cups chopped dark chocolate or chocolate chips

• 1/2 cup heavy or whipping cream
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla
• 1 teaspoon espresso powder
• 13 marshmallows, halved around the circumference; or 1 cup mini marshmallows
• 1/2 cup chopped walnuts, toasted if desired

1) Line an 8" x 8" square or 9" round pan with parchment, and grease the parchment. If you don't have parchment, use waxed paper or plastic wrap.

2) Combine the chocolate, cream, espresso powder, corn syrup, and vanilla in a microwave-safe bowl.

3) Heat the mixture in the microwave (or in a saucepan set over low heat on the stove) till the cream is hot and the chocolate has softened.

4) Remove from the heat, and stir until the chocolate has melted and everything is smooth.

5) Spread about 3/4 cup of the melted chocolate in the bottom of the pan.

6) Space the marshmallow halves atop the chocolate. Note: feel free to substitute mini marshmallows for the marshmallow halves here. Distribute the walnuts evenly in the spaces between the marshmallows.

7) Spread the remaining chocolate atop the marshmallows and walnuts, spreading to the edge of the pan so that everything is covered.

8) Refrigerate for an hour or so, to set the chocolate. Remove from the refrigerator, and loosen the candy from the edges of the pan.

9) Bring to room temperature, and leave in the pan, covered with plastic, till you're ready to cut into squares.

• For those who don't like nuts, use 18 marshmallows, halved, placing the halves right next to one another in an 8" x 8" pan. This will make a candy that's just about equal parts marshmallow and chocolate.
• This candy is stable at cool room temperature, but it's not something we'd recommend shipping to someone in a warm climate; the chocolate will melt.
• Dried cranberries are a non-traditional, but wonderful addition to this candy.

MICROWAVE FUDGE-FILLED PEANUT BUTTER BARS

1/2 cup + 2 tbsp butter

1 box (2-layer size) yellow cake mix
1 cup creamy peanut butter
2 large eggs
6-oz semisweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 can coconut pecan frosting

In a medium-size glass bowl, microwave the 1/2 cup butter on high for 1 minute. Add the cake mix, peanut butter, and eggs; mix together to form a soft dough. Press into the bottom of a 13 x 9 x 2-inch glass dish.

Microwave the chocolate chips, milk, and the remaining 2 tablespoons butter in a 4 cup glass measuring cup on high setting for 1 minute; stir. Spread the chocolate mixture over the dough in the glass dish. Microwave on high 5 minutes; rotate dish if not using a turntable. Microwave at medium power for 6 to 7 minutes. Cool.

After bars are cool, spread with the coconut pecan frosting before cutting into bars.

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