BLUE CHEESE BURGERS

1 beaten egg

1 tbsp Worcestershire sauce
1/3 cup fine dry breadcrumbs
1 tsp prepared mustard
1/8 tsp pepper
dash of garlic powder
1 1/2 lbs lean ground beef
3/4 cup crumbled blue cheese
6 hamburger buns, split
olive oil

In a medium bowl combine the egg and Worcestershire sauce. Stir in the breadcrumbs, mustard, pepper, and garlic powder. Add the ground beef and mix well. Divide the mixture into 12 patties about 1/4-inch thick. Place about 2 tablespoons of the blue cheese atop 6 of the patties. Spread to within 1/2-inch of edges. Top with remaining patties. Press meat around edges to seal well.

Place patties on a grill of medium-hot coals and grill for about 14-15 minutes, turning once during cooking.

To prepare buns, brush insides with olive oil. Place on grill to heat until toasted. Serve patties on buns with your choice of condiments.

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QUICK AND EASY MIXED BERRY TART

 

1 sheet refrigerated pie pastry

1 egg, beaten
1 to 2 tbsp granulated sugar
8-oz cream cheese
1/4 cup powdered sugar + more for sprinkling, if desired
2 tsp grated orange zest
3 cups assorted berries ie strawberries, raspberries, blueberries
1/3 cup melted apple jelly

On a floured surface, roll out the sheet of pastry to a 14" x 11" rectangle. Fold the edges over to form an 11" x 7" rectangle. Prick the inside of the rectangle with the tines of a fork. Brush the beaten egg over the edges and sprinkle with the granulated sugar. Bake at 450 degrees for 8 minutes or until golden brown; cool.

Beat the cream cheese, powdered sugar, and orange zest together and spread the mixture over the center of the crust. Combine the berries with the melted apple jelly and spoon over the cream cheese mixture. Sprinkle with powdered sugar, if desired.

 

file photo for reference only

PARMESAN POTATO CHIPS

 

3 OR 4 small baking potatoes

2 tsp margarine, melted
1/4 cup grated Parmesan cheese
Dash of black pepper

Preheat oven to 450 degrees.

Scrub potatoes and slice in thin slices. You should have about 2 cups of sliced potatoes. Arrange slices in a thin layer in a lightly greased 15 x 10-inch baking pan. Brush with the melted margarine. Sprinkle the cheese and pepper over potato slices. Bake, uncovered, in a 450-degree oven for 18 to 20 minutes or until the potatoes are brown and crisp.

Yield: 4 servings.

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STRAWBERRY CHEESE PIE

I recently ran across this old Eagle Brand Milk ad/recipe. Have you ever made this? I must admit, I have not. However, I have never tasted an Eagle Brand Milk recipe that wasn't delicious. This pie goes together quickly but does need to chill about 3 hours making it a great make-ahead recipe.

QUICK AND EASY CHICKEN FAJITAS WITH CREAM CHEESE

  

1 1/4 lbs boneless, skinless chicken breasts, cut into thin strips
3 tbsp canola oil
1 green bell pepper, seeded and cut into strips
1 red bell pepper, seeded and cut into strips
1 small onion, sliced into rings
2 garlic cloves, minced
8-oz container soft cream cheese with herb and garlic
16 (6-in size) flour tortillas, warmed
Your favorite salsa, optional

Sauté half of the chicken strips in 1 tablespoon of the canola oil until cooked through and tender; remove from the skillet. Repeat with another tablespoon of the oil and the other half of the chicken.

Sauté the bell peppers, onion, and garlic in the last tablespoon of the oil until crisp tender. Add the chicken back to the skillet and mix well.

Spread approximately 1 tablespoon of the cream cheese over each warmed tortilla. Place about 1/2 cup of the chicken/vegetable mixture in the center of each tortilla. Roll up the tortilla and place on serving plates. Serve with the salsa, if desired.

Yield: 8 servings of two fajitas each.

This is a file photo.

TINY HAM FILLED TOMATOES

 

1 pint cherry tomatoes

2 tbsp sour cream
1 can (4.5-oz) deviled ham
2 tbsp horseradish

Wash tomatoes, thinly slice off tops, remove some pulp and dry tomatoes with paper towels. In a small bowl combine the sour cream and horseradish; add the deviled ham. Stir mixture to blend well. Stuff the tomatoes with the ham mixture and refrigerate until serving time.

 Note: This is a file photo.

ORZO CHICKEN SOUP

 

1/2 cup chopped onion

1 tbsp butter
3 cans (14 1/2-oz each) reduced-sodium chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed or shredded cooked chicken
1/2 cup uncooked orzo
1/4 tsp pepper
minced fresh parsley*

Melt the butter in a large saucepan; add onion and saute until tender. Add one can of the chicken broth, celery and carrot and bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper, and the other two cans of chicken broth; return to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until orzo and veggies are tender. Sprinkle with the parsley.

*Substitute cilantro if you want a little spice.

Photo Courtesy of Betty Crocker

Rocky Road Popcorn

 6 cups popped popcorn

6 cups miniature marshmallows, divided
1/4 cup butter
2 cups chocolate chips
1 cup peanuts

Place popcorn in a large heat-proof bowl.

In a large saucepan, over medium heat, mix together 4 cups of the marshmallows and the butter until melted and completely smooth. Watch and stir to keep from burning. Pour over the popcorn immediately and stir until all popcorn is coated. Cool to lukewarm.

Mix in the chocolate chips, peanuts, and remaining marshmallows.

Cool completely and enjoy!

Note: This is a Six Sisters' Stuff recipe

Frozen Creamy Strawberry Mini Pies

Note: This is a quick and easy recipe. It does, however, need to freeze for about 4 hours.

8-oz pkg cream cheese, softened
1 cup cold milk
1 pkg (3.4-oz) vanilla flavor instant pudding mix
1 1/2 cups thawed frozen whipped topping
20 vanilla wafer cookies, coarsely broken into pieces
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping

Beat cream cheese until creamy in a large mixing bowl using an electric mixer. Gradually beat in the milk. Add the dry pudding mix and beat 2 minutes. Stir in the whipped topping, vanilla wafers, and strawberries. Swirl in the ice cream topping.

Spoon filling mixture into 12 paper-lined muffin tins. Freeze 4 hours. Remove paper liners before serving.

This is a file photo

PARTY APPETIZERS OR SNACK FOR KIDS

Break graham crackers into squares so they are "kid-sized". Top with peanut butter. Sprinkle some miniature semisweet chocolate chips over the peanut butter. (Adult kids like these, too!) Kids also enjoy adding the chips to their crackers to decorate them.

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PORK BURGERS WITH PEPPERS AND MUSHROOMS

 

2 small red and/or green bell peppers

1 banana or jalapeno pepper, seeded and chopped
1 lb ground pork
1 tbsp Worcestershire sauce
2 tsp fresh ground pepper
8-oz fresh sliced mushrooms
4 flat breads
1/2 cup mayonnaise

Slice half the peppers into rings and set aside. Chop the remaining peppers.

In a bowl, combine the chopped peppers, pork, 2 teaspoons of the Worcestershire sauce, and 2 teaspoons fresh ground pepper. Shape mixture into 4 equal patties.

In a large hot skillet that has been sprayed with nonstick cooking spray, cook the patties over medium high heat for about 12 minutes, turning once. (Internal temperature should reach 160 degrees.) Transfer to a plate and cover.

In the same skillet patties were cooked in, cook the pepper rings and mushrooms for 3 minutes. Lightly sprinkle with salt, if desired.

Wrap breads (your choice, I prefer sandwich thins) in paper towels and cook in the microwave on high for about 30 seconds. For the sauce, combine the mayonnaise, the remaining Worcestershire sauce, and some black pepper, if desired. Place the burgers on the breads top with the pepper mushroom mixture. Pass the sauce for individuals to add the amount they prefer.

Note: File Photo

WISHING YOU A HAPPY VALENTINE'S DAY

 

CORN FLAKES SALMON CROQUETTES

1 can (15 1/2 oz.) salmon, drained, cleaned and flaked

1 egg
1 cup corn flake crumbs, divided
2 tbsp Butter Flavor shortening
1/3 cup chopped celery
1/4 cup chopped onion
1 tbsp flour
1/4 tsp salt
1/8 tsp pepper
1/4 cup milk
Canola oil for frying

In a medium bowl, combine the salmon, egg, half the corn flake crumbs. Mix well and set aside.

In a 1-quart saucepan, melt the butter flavored shortening. Add the celery and onion. Saute over medium heat until tender. Stir in the flour, salt and pepper. Blend in the milk. Cook and stir over medium heat until mixture thickens and bubbles. Remove from the heat. Blend milk mixture into the salmon mixture. Shape scant 1/3 cupfuls into cone or ball shapes. Roll in the remaining corn flake crumbs to coat.

In a deep fryer or a deep skillet pour enough oil to about 2-inches in depth. Heat oil to 350 degrees. In the hot oil fry, a few of the salmon croquettes at a time for about 3 minutes or until golden brown. Turn once or twice during cooking. Line a cookie sheet with paper toweling and place croquettes on the paper towels to drain. Serve immediately or keep warm in the oven at 175 degrees.

NOTE: You can make Tuna Croquettes by substituting a can (12 1/2-oz) tuna for salmon.

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HOMEMADE AU GRATIN POTATOES

This is a recipe from my old fashion recipe collection. It does need an hour of baking time.

4 cups thinly sliced potatoes

1/4 cup diced yellow onion
1 tbsp butter, cut into thin pats
1 cup grated cheese (cheddar or your favorite blend)
1 can (10 3/4-oz) cream of celery soup, undiluted
1/2 cup milk

In a casserole dish layer the potatoes, onion, cheese and butter.

Pour the soup into a small mixing bowl and whisk in the milk until smooth; pour over the ingredients in casserole dish. Cover and bake at 350 degrees for 1 hour. Uncover and bake another 15 minutes for the top to brown.

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EASY ZESTY MOZZARELLA CHICKEN

 

1 egg white, lightly beaten

2 tbsp milk
1 cup dry bread crumbs
2 tbsp grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp dried oregano
8 boneless skinless chicken breast halves
1/4 cup butter
1 can (8-oz) tomato sauce
1 tsp dried basil
1 cup (4-oz) shredded mozzarella cheese

In a shallow bowl, combine the egg white and milk. In another bowl, combine the Parmesan cheese, bread crumbs, salt, pepper, garlic powder, cayenne pepper, and oregano. Dip each chicken piece in the egg white mixture then into the crumb mixture. Melt butter in a large skillet and brown the chicken on both sides until no longer pink and the juices run clear.

Meanwhile, heat tomato sauce and basil in a small saucepan until warm through. When the chicken is done, sprinkle the mozzarella cheese over the pieces. Remove from the heat and cover for 2 to 3 minutes for the cheese to melt. Pour the tomato basil sauce over chicken to serve.

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CITRUS BROCCOLI TOSS

 

2 tbsp butter

1 pkg (10-oz) frozen chopped broccoli, thawed
1 1/2 tsp grated orange peel
1 1/2 tsp grated lemon peel
Salt to taste, optional
Pepper to taste, optional

In a skillet, over medium heat, melt butter. Add the broccoli to the skillet and saute until crisp tender. Sprinkle with the orange and lemon peel, salt and pepper, if desired. Toss mixture to coat. Heat through.

Note: File Photo

ROASTED CHICKEN SOUP

 

2 cups roasted chicken, shredded or diced (Can buy chicken in deli)

2 tsp olive oil
2 medium onions, halved and thinly sliced
8 cups chicken broth
1/8 tsp fresh ground black pepper
2 medium carrots, sliced
2 stalks celery, sliced
3/4 cup curly noodles

Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally. Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove from the heat.

In a 4-quart saucepan over medium-high heat, heat the broth, pepper, carrots, and celery to a boil. Stir the noodles and chicken into the broth. Reduce heat to medium and cook for about 10 minutes until the pasta is tender. Stir in the onions; soup is ready to serve.

Note: File Photo

PINK LEMONADE PIE

 

1 (8-ounce) package cream cheese, softened

• 1 (6-ounce) container frozen pink lemonade concentrate, thawed
• 1 (8-ounce) container frozen whipped topping, thawed
• 4 drops red food color (optional)
• 1 (9-inch) prepared shortbread pie crust

1. In a medium bowl, beat cream cheese until smooth. Add lemonade concentrate and beat until well combined. Stir in whipped topping and food color, if desired. 


2. Spoon into pie crust and freeze 20 minutes (see Note). Serve, or cover and chill until ready to serve

Note

What happens if you leave the pie in the freezer for longer than 20 minutes? It's okay, Pink Lemonade Pie tastes great frozen, too. Just before serving, garnish with dollops of whipped cream and lemon slices.

Note: This recipe and photo are both from Mr. Food.

WHITE CHOCOLATE PARTY MIX

1 pkg (10-oz) regular size pretzels

5 cups Cheerios-type cereal
5 cup Corn Chex cereal
2 cups roasted peanuts
2 (12-oz each) pkgs plain M&M's
2 (12-oz each) pkgs white chocolate chips
3 tbsp canola oil

Combine the first five ingredients in a very large or two medium heat-proof mixing bowls; set aside.

Heat the white chocolate chips and the oil in a microwave-proof bowl for 1 minute at high power. Stir; continue to heat and stir in 30-second intervals until chocolate is smooth and melted. Pour the melted chocolate over the cereal mixture and stir until all the cereal is evenly coated with the chocolate.

Spread the mixture on 2 large baking sheets lined with waxed paper. Allow to cool then break apart into chunks.

Store in an airtight container or containers.

Yield:15-20 servings

Note: File Photo

QUICK AND EASY SHRIMP APPETIZER

 

8-oz block cream cheese

1/4 cup seafood cocktail sauce
1/3 cup tiny frozen cooked shrimp, thawed
Assortment of party crackers

Place the block of cream cheese on a serving plate. Pour the cocktail sauce over the top of the cream cheese. Top the cocktail sauce with the shrimp. Place an assortment of party crackers around the cream cheese block.

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MICROWAVE HAMBURGER CHOW MEIN

1 cup sliced celery

2 tbsp soy sauce
1 can cream of celery soup
1/4 tsp pepper
1 lb ground beef
1 medium onion, chopped
1 can (3-oz) chow mein noodles
1 small can water chestnuts, sliced

In a large skillet, brown the ground beef with the onion until no longer pink.

In a 2-quart casserole dish, combine the celery, soup, soy sauce, pepper and water chestnuts. Add the meat mixture and mix in well. Sprinkle chow mein noodles over the top of the casserole. Microwave 8 to 10 minutes or to a temperature of 175 degrees.

Note: File Photo

RICE WITH BLACK-EYED PEAS AND CORN

2 cups water

1 cup white rice
1 cup cooked black-eyed peas (1 can, drained will work)
1 cup cooked corn (1 can whole kernel, drained will work)
1/2 cup chopped fresh cilantro leaves

Whole fresh cilantro leaves, and tomato as garnish, if desired

In a medium saucepan, heat the water to boiling; add rice. Reduce heat to low and add the black-eyed peas, corn, and cilantro leaves. Continue to simmer for 15 to 20 minutes until the water is absorbed and rice is tender.

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FROZEN CHEESECAKE DESSERT

This recipe is very quick to make. It does, however, need to freeze for 2 hours before serving.

3/4 cup graham cracker crumbs
1 carton (12-oz) frozen whipped topping, thawed
1 pkg (8-oz) fat-free cream cheese
1 pkg (8-oz) cream cheese
1/3 cup sugar
1 can (21-oz) cherry pie filling (or your favorite pie filling)

Spray a 9 x 13-inch freezer-proof pan with cooking spray. Press the graham cracker crumbs into the bottom of the pan; set aside.

In a large mixing bowl, using an electric mixer, combine the whipped topping, cream cheeses, and sugar on medium speed for 2 minutes. Spread into the pan over the crumbs. Top with the pie filling. Freeze for at least 2 hours to set. Let sit out for 10 minutes before cutting.

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ALL-AMERICAN BURGER

We Americans love our burgers. Here is a recipe for the classic American burger.

1 lb ground beef
1/2 cup seasoned bread crumbs
1 egg, lightly beaten
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp olive or canola oil
4 hamburger buns or rolls

In a large mixing bowl, mix the bread crumbs, egg, salt and pepper; add the beef and mix lightly but well.
Shape mixture into 4 equal patties about 1/2-inch thick. Using your thumb, press a shallow indentation into the centers.

Brush both sides of the burgers with the oil. Place on a medium-hot grill and grill, covered, 4 to 5 minutes per side (or according to the doneness you prefer). Meat should be cooked to at least 160 degrees for safety.

Place on the buns with your choice of condiments.

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QUICK CHICKEN RICE SKILLET

1 pkg (12-oz) frozen mixed vegetables

2 tbsp olive oil, divided
2 eggs, lightly beaten
4 tbsp sesame oil, divided
3 pkgs (8.8-oz each) ready-to-serve garden vegetable rice
1 rotisserie chicken, skin removed; shredded
1/4 tsp salt
1/4 tsp freshly ground black pepper

Prepare vegetables according to package directions.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Pour in the eggs and cook, stirring, until the eggs are thickened and no liquid egg remains. Remove from the pan.

In the same skillet, heat 2 tablespoon of the sesame oil over medium-high heat. Add the rice; cook and stir 10-12 minutes or until the rice begins to brown.

Stir in the chicken, salt and pepper; add eggs and vegetables. Heat through, breaking eggs into small pieces and stirring to combine. Drizzle with the remaining sesame oil.

Yield: 6 servings

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CHEESE STRAWS

This is a recipe from my daughter.

1 lb sharp cheddar cheese, finely grated
1 cup unsalted butter, softened
3 cups sifted flour
1 tsp salt
1 1/2 tsp hot pepper sauce
2 tsp cayenne pepper

Combine all ingredients well. Put through a cookie press in 1/4-inch wide strips or roll out to 1/8-inch thick on a lightly floured board and cut into 1/4-inch wide strips 3 to 5-inches long. Place on an ungreased cookie sheet and bake at 375 degrees for 10 to 15 minutes.

Note: May be stored in a sealed container for several weeks.

Yield: 36 straws.

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