OLD FASHION HASHED BROWN POTATOES

1 1/2 lbs (about 4 medium) baking potatoes, peeled and shredded

2 tbsp grated onion
3/4 tsp salt
1/8 tsp pepper
3 tbsp butter flavor shortening

Rinse and drain potatoes thoroughly. In a medium mixing bowl, combine potatoes, onion, salt and pepper. Mix well. In a large skillet, melt the shortening. Add potato mixture to the pan and spread out evenly. Cook over medium-high heat for 13 to 15 minutes or until golden brown and tender. Using a spatula, turn potatoes after about 6 to 8 minutes.

Yield: 4 to 6 servings

File Photo

BOWTIE PASTA SALAD

8-oz pkg bowtie pasta

1 cup your favorite Italian Salad Dressing
2 tbsp Salad Supreme Seasoning
1 cup broccoli florets
1/2 cup thinly sliced carrots
1/2 cup diced bell pepper
1 cup cherry tomato halves
1/2 cup chopped red onion

3/4 cup Salad Toppins, divided

Cook pasta according to package directions. Rinse under cold water; drain well. Place pasta in a large bowl. Add the salad dressing, Salad Supreme Seasoning, broccoli florets, carrots, bell pepper, tomatoes, and red onion and 1/2 cup of the Salad Toppins to the pasta. Toss gently, cover, and refrigerate until serving time. Before serving, toss lightly and add the remaining 1/4 cup Salad Toppings.

File Photo of a similar recipe.

SUNNY BROCCOLI SALAD

1 cup mayonnaise (I use olive oil mayo)

1 small onion, chopped
1/2 cup golden raisins
1/4 to 1/3 cup sugar, depending on your taste
2 tbsp white vinegar
7 cups chopped fresh broccoli
1/2 cup sunflower seeds
8 slices bacon, cooked, drained, crumbled

In a large bowl, mix the mayonnaise, onion, raisins, sugar, and vinegar together. Add the broccoli and mix well to coat. Refrigerate until serving time. Before serving add the sunflower seeds and bacon; toss.

Yield: 12 to 16 servings

file photo of a very similar salad.

MAPLE-DIJON GRAVY

 2 tbsp butter

1/2 cup chopped onion
2 tbsp flour
1/4 tsp seasoned salt
1/4 tsp garlic salt or powder

1/4 tsp freshly ground black pepper
1 cup low-fat chicken broth
1/4 cup pure maple syrup
1 tbsp Dijon mustard

In a medium saucepan, melt the butter over medium heat and cook onion, stirring constantly, until tender. Stir in the flour, seasoned salt and garlic salt and cook stirring for 1 minute. Using a wire whisk, stir in 1/2 of the chicken broth until thickened. Stir in the remaining ingredients and bring to a boil over high heat. Reduce heat and simmer approximately 2 minutes or until thickened. Garnish with the black pepper.

file photo

TEXAS ARMADILLO EGGS (CRAB-STUFFED JALAPENO PEPPERS)

 

2 TO 3 cans crab meat

2 cans jalapeno peppers (about 17 peppers)
1/3 cup finely chopped onion
1/3 cup chopped mushrooms
1 tbsp garlic (from a jar)
salt to taste
pepper to taste
1 tbsp margarine
3 eggs, beaten
1/4 cup milk
cracker meal for breading

Saute onion, mushrooms, garlic, salt and pepper in margarine. Add the drained crabmeat and mix well. Slice jalapenos lengthwise and remove the seeds (very important to remove seeds). Slice down one side only! Generously stuff the jalapenos with the crab meat mixture.

In a small bowl, combine the eggs and milk. Dip the stuffed jalapenos into the egg mixture then roll in the cracker meal. Repeat the process so each pepper is dipped and rolled twice. Drop into a preheated deep fryer of oil and cook until golden brown, about 2 to 3 minutes. Remove from oil and drain on paper toweling.

File Photo

EASY PUMPKIN CUPCAKES

1 package (2-layer size) yellow cake mix

• 1 package (4-serving size) sugar-free vanilla instant pudding mix
• 1 cup canned pumpkin
• 1/2 cup canola, olive, or coconut oil
• 1/2 cup water
• 3 eggs
• 1 1/2 teaspoons ground cinnamon 
• 1 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Preheat oven to 350°F. 
• Beat all ingredients in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
• Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
• Frost with your favorite cream cheese frosting or just dust tops with powdered sugar.

McCormick's recipe and photo

LAZY DAY COBBLER

 

2 sticks butter

2 cups flour
1 1/2 cups sugar
1 1/2 cups milk
2 tsp baking powder
2-quarts sweetened fruit

Preheat oven to 350 degrees.

Melt butter in a 9 x 13-inch baking pan or dish. Mix together the flour, sugar, baking powder and milk. Pour mixture over the butter. Spoon the fruit over the batter. Bake about 35 minutes or until browned.

Delicious served slightly warm with ice cream or whipped cream!

File Photo

EASY COTTAGE CHEESE PEAR SALAD

Years ago, when I worked in New York City I was in a group from Texas that met one evening a week to share dinner. My NYC apartment had a kitchen smaller that most people's bathrooms so preparing food was a challenge. One evening after a long day at work I stopped at the market on the way home. I grabbed a can of pear halves, some leafy lettuce and a carton of cottage cheese. I made the following, and it was such a hit it became something I was expected to bring.

Wash lettuce leaves and pat dry with a paper towel.
Drain pears.
Place each pear half, cut side up, on a lettuce leaf. Scoop some cottage cheese into the center of each pear.
Sprinkle lightly with a touch of ground cinnamon. Easy and tasty.

Note: File Photo - it is so easy to turn these canned pears into a simple salad.

BAKED FISH PARMESAN

 

1 1/2 lb white fish (tilapia is a good choice)

3/4 cup dry breadcrumbs
3 tbsp Parmesan cheese
2 tbsp parsley
1/2 tsp paprika
1/8 tsp pepper
1/8 tsp oregano
1/8 tsp basil
1/2 cup melted butter or margarine

Spray baking pan with nonstick cooking spray. Combine the bread crumbs, cheese, parsley, paprika, pepper, oregano, and basil together in a shallow bowl or pie pan. Coat fish pieces with the melted butter. Coat tops evenly with the breadcrumbs mixture. Bake at 375 degrees for 20 to 25 minutes until fish flakes.

Note: File Photo

HOMEMADE ROQUEFORT SALAD DRESSING

 

1 cup mayonnaise (I recommend olive oil mayo)

1 cup buttermilk
1/4 tsp garlic powder
1 tsp vinegar
2 tbsp lemon juice
3-oz crumbled Roquefort cheese

Place all ingredients in blender container. Blend together for 1 minute. Stir mixture well. Store in the refrigerator in a covered container or jar.

Note: File Photo

HEALTHY BLUEBERRY BREAKFAST SMOOTHIE

1 cup low-fat soy milk

3/4 cup plain yogurt

2 tbsp walnuts

2 tbsp flaxseed meal

1/2 cup blueberries

Pour soy milk, yogurt, walnuts, flaxseed meal and blueberries (or your favorite berries) into blender container. Blend until smooth. Sprinkle with some ground cinnamon, sugar, or sugar substitute, if desired.

Servings: 1

File Photo

HAM AND PROVOLONE HOAGIE

1 lb ham slices

6 romaine lettuce leaves
2 tomatoes, sliced
1 red onion, thinly sliced
12 slices dill pickle
1 cup olive oil
1/3 cup balsamic vinegar
6 slices Provolone cheese
6 hoagie buns, sliced horizontally

In a small bowl, whisk together the olive oil and balsamic vinegar. Place the hoagie bun bottom halves on cutting board or flat surface. On top of the bun bottoms layer in the following order; lettuce leaves, ham, red onions, pickle, and tomato. Sprinkle the oil and vinegar mixture over the sandwich and top with Provolone cheese slices. Place bun tops over the cheese and wrap sandwiches, individually, tightly in foil. Refrigerate 10 minutes or up to 4 hours. Slice each sandwich in half before serving.

Note: This is a file photo, not this exact recipe.

MY EASIEST BEEF STROGANOFF

 

1 lb ground beef

2 cans cream of onion or cream of celery soup
1 cup sour cream
1/2 tsp paprika
dash of fresh ground black pepper
Hot cooked noodles or rice

Brown ground beef in a large skillet; drain well. Return meat to skillet and add the soup, sour cream, paprika, and pepper. Mix together well. Bring mixture to a boil over medium-high heat. Lower temperature and allow to simmer for 5 to 6 minutes. Serve over hot buttered noodles or rice.

CRESCENT ROLL CHEESEBURGER PIE

1 can Crescent Rolls

1 lb. ground beef or ground turkey
1 small onion, chopped
4 T Ketchup
1 tsp. Worcester sauce
sliced cheese, I used Colby Jack

Brown ground beef, drain...add onions a cook till tender. Stir in ketchup and Worcester sauce. Spray a cookie sheet with cooking spray. Arrange crescent rolls in a star shape with tips pointing out, using last piece for the center. Spread meat mixture from center out going about 1/2 to the points. Top each section with 1/2 piece of sliced cheese. Roll tip of roll towards the center. Place in a preheated 350-degree oven for 15-20 minutes or until golden brown.

Courtesy of Janet's Appalachian Kitchen

ARKANSAS CHEESE COOKIES

These cookies are quick to stir together and only bake 15 minutes. However, the dough does need to be refrigerated overnight, making this a great make "ahead" recipe.

1/2 lb butter
1 pkg (8-oz) cream cheese
1 cup sugar
1/2 tsp vanilla
2 cups flour
3/4 cup chopped nuts

Cream together the butter, cream cheese, and sugar. Stir in the flour, nuts, and vanilla. Roll dough in a damp cloth and refrigerate overnight. Slice thin and bake 15 minutes.

Note: File Photo

HOMEMADE POPPY-SEED DRESSING

 

3/4 cup granulated sugar

1 tsp dry mustard
1 tsp salt, or less is okay for salt restricted diets
1/3 cup white vinegar
4 1/2 tsp onion juice
1 cup extra virgin olive oil
4 1/2 tsp poppy seeds

Combine the sugar, mustard, salt and vinegar. Stir in the onion juice. Slowly add the olive oil, beating constantly until dressing is thick. Add poppy seeds and beat for a few minutes. Store in the refrigerator door. If dressing separates, pour off the clear mixture and slowly beat it; return beaten clear mixture to the poppy seed mixture.

Yield: 2 cups

Note: File Photo

TUNA SALAD PITA POCKETS

 

2 pita breads, cut in half

3 cans (5-oz each) chunk light tuna, drained and flaked
1 tbsp minced onion
1/4 cup shredded carrot
1 tsp finely grated lemon zest, optional
mayonnaise
4 lettuce leaves

In a small mixing bowl, combine the tuna, onion, carrot and lemon zest; stir with a fork to blend. Add enough mayonnaise to make mixture of the texture to suit your taste. Line each half of a pita pocket with a lettuce leaf. Divide the tuna salad into 4 parts and use to stuff the lettuce lined pita pockets.

Note: This is a file photo.

RASPBERRY LEMON-LIMEADE

 

1 1/2 cup lemon juice (6 large)

1/3 cup lime juice (2)
1 cup sugar
6 cups water
1 cup fresh raspberries

In a 2-quart pitcher, combine the lemon juice, lime juice, sugar, and water. Stir until sugar is totally dissolved. Add the raspberries. Cover the pitcher and chill overnight or for a few hours. Serve over ice with lemon and lime slices for garnish, if desired.

File Photo

CRUNCHY TILAPIA STICKS

1 lb tilapia, cut into 1 1/2-inch strips

1/2 cup milk
3/4 cup crushed corn flakes cereal
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
fresh ground black pepper
1/4 tsp salt

Spray a foiled-lined baking sheet with nonstick cooking spray and set aside. Preheat oven to 400 degrees.

Pour milk into a small shallow bowl. In another small shallow bowl, combine the corn flakes, Parmesan cheese, garlic powder, black pepper, and salt. Dip tilapia strips into the milk then dredge in the cornflake mixture to coat. Lay on the prepared baking sheet and bake at 400 degrees for 10 to 12 minutes or until fish is cooked through.

File Photo

GARLIC SHRIMP with ANGEL HAIR PASTA II

12 oz pkg angel hair pasta

2 1/2 tbsp butter
2 tbsp olive oil
2 tbsp minced garlic
1 lb peeled, deveined large shrimp (if frozen, thaw)
1 tbsp grated lemon zest
1/4 tsp salt
1/4 tsp crushed red pepper
1/4 cup lemon juice
1/3 cup chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook as directed on package. Reserve 1 cup of the pasta water before draining.

Heat 2 tablespoons of the butter and the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook about 30 seconds. Add the shrimp, lemon zest, salt and red pepper; saute over medium heat 3 to 5 minutes or until the shrimp is just cooked through. Stir in the lemon juice and remove from the heat. Pour mixture over the drained pasta, add the remaining butter, parsley, and about 1/2 cup of the cooking water (more if desired). Toss to mix and coat.

Note: File Photo (as I don't eat or cook shrimp!)

ROASTED SALMON WITH TOMATOES AND GARLIC

 4 salmon steaks

1 large clove garlic, minced
1 pint grape or cherry tomatoes

1/4 small onion sliced thin, optional
1 1/2 tbsp fresh chopped thyme
salt to taste
2 tsp extra-virgin olive oil
fresh ground black pepper to taste

Preheat oven to 425 degrees. Line a baking pan with foil and spray with nonstick cooking spray.

In a medium bowl toss the tomatoes with the garlic, , onion - if using, 1 tablespoon of the thyme, salt, pepper, and olive oil. Spread mixture on the prepared foil-lined baking sheet and bake for 10 minutes. Remove from oven and push the tomato mixture to one side of the pan. Add the salmon steaks to the other side of the pan, sprinkle with additional salt and pepper to taste and the other 1/2 tablespoon of the thyme. Return pan to oven and bake 10 to 15 minutes until the salmon is cooked through. Remove salmon to serving plate and spoon tomatoes and juices over the top.

File Photo

CREAMY CORN AND BROCCOLI CHOWDER

1 tbsp butter

1/2 cup chopped onion
3 cups water
1 1/4 cups instant mashed potato flakes
2 cups fresh or frozen broccoli flowerets
1 1/2 cup fresh or frozen whole kernel corn
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1 cup fat-free evaporated milk

Melt butter in a 3-quart saucepan over medium-high heat. Add onion to butter and cook, stirring, until translucent. Stir in the water and bring to a boil. Add potatoes, stirring constantly for about a minute. Add broccoli, corn, salt, pepper and garlic powder. Return to boiling then reduce heat to low. Simmer approximately 10 minutes or until the vegetables are tender; stir often. Once vegetables are tender, stir in the milk and cook another 3 to 4 minutes until heated through.

Note: File Photo