BEER-BATTERED GREEN BEAN FRIES with SPICY DIPPING SAUCE

Sauce:

1/2 cup mayonnaise

2 tbsp catsup

1 tbsp hot sauce

Whisk all ingredients together in a small bowl and set aside.

Beans{

1 cup flour

2 tsp salt

2 tsp paprika

1 tsp garlic powder

1 egg. lightly beaten

1 1/2 cups cold light beer

Olive oil for fries

12-oz fresh green beans

Whisk together the flour, salt, paprika and garlic powder in a large bowl. Add egg to the bowl then whisk in the beer until combined.

Add olive oil to a 2-inch depth in a large Dutch oven over medium heat.

Working in 3 batches, dip beans, 1 at a time, into the batter to fully coat; let excess drip off. Add beans, one at a time, to the hot oil; fry until crust is golden brown, about 3 to 4 minutes per batch. Transfer beans to a paper towel-lined baking sheet to drain.

Serve the beans with the sauce.

Yield: 6 servings

file photo for reference

recipe my version of a SL recipe

CINNAMON FRENCH TOAST BAKE

1/4 cup butter or margarine, melted

2 cans Pillsbury refrigerated cinnamon rolls with icing

6 eggs

1/2 cup whipping cream

2 tsp ground cinnamon

2 tsp vanilla 

1 cup chopped pecans

1 cup maple syrup

Garnish:

Icing from the cinnamon rolls

Powdered sugar

1/2 cup maple syrup, if desired

Heat oven to 375-degrees.

Pour the melted butter into a 9 x 13-inch glass baking dish. Separate cinnamon rolls into the 16 cinnamon rolls.  Cut each of the cinnamon rolls into 8 pieces and place pieces over the butter.

In a medium bowl, beat eggs. Beat in the cream, cinnamon and vanilla until well blended. Gently pour egg mixture over the cinnamon roll pieces. Sprinkle with the pecans and the cup of maple syrup.

Bake at 375 20 to 28 minutes or until golden brown. Cool for 15 minutes. Meanwhile, remove the covers from the icing, microwave on medium 10 to 15 seconds or until thin enough to drizzle.

Drizzle icing over the top and sprinkle with powdered sugar. If desired, dip syrup from the dish individual servings. Serve with the half cup of maple syrup, if desired.

Yield: 12 servings

file photo for reference only

CHEESY CHICKEN AND ARTICHOKE BITES

2 cans (8-oz ea) Pillsbury crescent dinner rolls

6 slices fully cooked bacon

1 pkg (6-oz) refrigerated cooked chicken breast strips, cubed

1 pkg (9-oz) Green Giant frozen spinach, thawed, squeezed dry and thoroughly chopped

1 can (13.75-oz) quartered artichoke hearts, drained, coarsely chopped

2 medium garlic cloves, finely chopped

1/2 cup mayonnaise

1/4 cup sour cream

1/2 cup shredded Asiago cheese

1/4 cup grated Parmesan cheese

Heat oven to 375 degrees.

Unnroll crescent rolls and press rolls from each can together to form a rectangle. Cut each rectangle into 6 (2-inch) squares. Press one square into bottom and up sides of each of 48 ungreased mini-muffin cups. 

Heat bacon as directed on package and crumble. In a large bowl, combine the bacon with the remaining ingredients. Place 1 tablespoon of mixture into each prepared muffin cup. 

Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.

Yield: 48 appetizers

This recipe and photo are from the 2008 Pillsbury Bake-Off Contest

This is why Pillsbury products are listed.

MUSHROOM RISOTTO

2 tbsp canola or olive oil

1 cup chopped fresh mushrooms
1/3 cup chopped onion
1 cup brown rice
2 cups water
3-oz Shredded Parmesan cheese
1/4 cup half and half cream

Heat oil in a large skillet over medium-high heat.  Add the mushrooms and onion and cook until tender.  Stir in the rice and water; bring to a boil, cover, lower heat and simmer 20 minutes or until the rice is tender.  Stir in 1/2 cup of the Parmesan cheese and the half and half cream.

Serve with the remaining cheese.

Yield: 4 to 6 servings

file photo

GARLICKY GREEN BEANS

2 tbsp unsalted butter

2 tbsp olive oil

1 lb trimmed fresh green beans

2 tbsp thinly sliced garlic

1 tsp kosher salt

Melt the butter with the olive oil in a large skillet over medium-high heat. Add the beans and cook, stirring, until crisp-tender, about 4 to 5 minutes. Add the garlic and salt and cook while stirring often until the garlic is a light brown. This should take about a couple of minutes.

Yield: 4 servings

file photo

 

EGGPLANT CASSEROLE

1 1/2 cups cooked rice

1 cup shredded Italian cheese blend

1/3 cup chopped fresh basil + additional leaves for garnish

1 large egg

1/4 tsp black pepper

1 1/2 lbs eggplant,, trimmed, cut into 24 (1/3" thick) round slices

1/4 tsp salt

1 1/2 cups tomato & basil pasta sauce

1/3 cup crumbled feta cheese

2 tbsp pine nuts

Preheat oven to 400-degrees.

In a medium bowl, combine rice, shredded cheese, chopped basil, egg and pepper. Stir mixture until evenly combined. Cover and set aside.

Heat a grill pan over medium heat. Coat the eggplant slices with nonstick olive oil cooking spray; sprinkle both sides with the salt. Cook in batches, turning once, until softened. 3 to 4 minutes per side.

In a 9 X 13-inch baking pan or dish, spread 3/4 cup of the pasta sauce. Place 12 of the eggplant slices in the prepared dish; divide the rice mixture evenly among the slices. Top with the remaining eggplant slices. Top with the remaining pasta sauce.

Coat a sheet of foil with nonstick cooking spray and cover the casserole with the sprayed side down. Bake at 400-degrees 20-25 minutes until heated through. Remove foil cover and sprinkle with the feta cheese and pine nuts. Bake an additional 5 minutes. Garnish with basil leaves, if desired.

Yield: 6 servings

recipe and photo form Woman's World magazine

ALMOND CHICKEN CASSEROLE

1 cup diced cooked chicken

1/2 cup mayonnaise
1 can low-sodium cream of chicken soup
1 hardboiled egg, chopped
1 cup chopped celery
1/2 cup toasted slivered almonds
1 tsp minced onion
1/2 cup crushed potato chips

Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking dish; set aside.

In a large bowl combine the chicken, mayonnaise, and soup until well blended.  Stir in the egg, celery, almonds, and onion.  When well blended, transfer to the prepared baking dish.  Sprinkle the crushed potato chips over the top.

Bake at 350 degrees for 20 minutes or until lightly browned and bubbly.

Yield: 4 to 6 servings

file photo

BAKED HASH AND EGGS

 

2 cans (15-oz each) corned beef or roast beef hash

4 to 6 eggs
salt to taste
pepper to taste
1 tablespoon cream or milk per egg
1 tbsp butter, cut into pieces

Preheat oven to 350 degrees.
Spray a 1 1/2-quart oval or oblong casserole dish with nonstick cooking spray.

Spread the hash over the bottom of the prepared baking dish and bake at 350 degrees for 15 minutes.  Remove from oven but do not turn off oven.  Using the bottom of a custard cup, made a hollow in the hash for each egg.

Dot the hash with the butter. Break an egg into each of the hollowed out spots.  Season eggs with salt and pepper to taste.  Cover each egg with a tablespoon of the cream or milk.  Return to the oven and bake another 20 minutes or until the eggs are set.

To serve cut the hash around the eggs and using a spatula lift to serving plates.

Yield: 4 to 6 servings

File Photo

CREAM OF CAULIFLOWER SOUP

1/3 cup thinly sliced green onion tops

2 tbsp butter

2 tbsp all-purpose flour

1/2 tsp salt

2 cups chicken broth

2 1/4 cups frozen cauliflower, thawed and chopped

2 cups milk

1 1/2 cups shredded reduced-fat cheddar cheese

1 tbsp minced chives

In a saucepan, sauté green onion tops in the butter until tender. Stir in the flour and salt until blended. Gradually add broth and bring to a boil. Stir while cooking until thickened, usually a couple of minutes. Reduce the heat and add the cauliflower, simmer for 2 minutes. Add milk and cheese, stirring until cheese is melted. Garnish with the chives.

Yield: 6 servings

My verstion of a quick&easy recipe

their photo

QUICK HAM & BEAN SOUP

2 medium carrots sliced into coins

2 celery ribs, chopped

1/2 cup chopped onion

2 tbsp butter

4 cans great northern beans, rinsed and drained

4 cups chicken broth

2 cups cooked cubed ham

1 tsp chili powder

1/2 tsp minced garlic

1/4 tsp black pepper

1 bay leaf

In a large pan, melt the butter and sauté the carrots, celery and onion until tender. Stir idn the rest of the ingredients and bring to a boil. Reduce the heat and cook 15 minutes or until thoroughly heated through, 15-20 minutes. Discard the bay leaf before serving.

Yield: 6-7 servings

toh photo

BACON BREAKFAST COOKIES

1/2 cup butter, softened

3/4 cup sugar

1 large egg, room temperature

1 cup all-purpose flour (I recommend white whole wheat flour)

1/4 tsp baking soda

10 strips of bacon, cooked and crumbled

2 cups cornflakes

1/2 cup raisins 

Preheat oven to 350 degrees.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg.

Combine the flour and baking soda; gradually add to the butter mixture. Stir in the bacon, cornflakes and raisins.

Drop batter by rounded tablespoonfuls or use a small cookie dipper 2-inches apart on ungreased cookie sheets (I line with parchment paper). Bake at 350 15-20 minutes until lightly browned. Cool on baking sheets 2 minutes then remove to wire racks to cool.

Store cookies in the refrigerator.

Yield: 2 dozen

Per serving of 2 cookies: 225 calories, 11 g fat (6 g sat), 43 mg cholesterol, 228 mg sodium, 29 g carbs, (17g sugar, 1 g fiber) 4 g protein

recipe idea and photo from quick&easy magazine

FOUR PASTA BEEF BAKE

This recipe is great for feeding a crowd. This makes 2 casseroles, approximately 8-10 servings each. Cut in half to make 1 casserole.

8 cups 4 different shapes of uncooked pasta

2 lbs lean ground beef

2 medium bell peppers, 1 red, 1 green - chopped

2 medium onions, chopped

2 cups fresh mushrooms, sliced

4 jars (26-oz each) meatless spaghetti sauce

2 eggs, lightly beaten

4 cups shredded mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, peppers, onions and mushrooms over medium heat until meat is browned. Drain well.

Drain pasta and place in a large bowl; stir in the beef mixture and two jars of the spaghetti sauce along with the eggs. Transfer the mixture to 2 greased 9 x 13-inch pans or baking dishes. Top with the remaining sauce and sprinkle with the cheese.

Bake casseroles, uncovered, at 350-degrees 25-30 minutes or until bubbly and heated through.

file photo for reference

TRAIL MIX MUFFINS

2 1/4 cups all-purpose flour

1 cup granola cere12 al without raisins

3/4 cup packed brown sugar

2 tsp baking powder

1/2 tsp salt

2 eggs

1 cup milk

3/4 cup vegetable oil

1 tsp vanilla extract

1/2 cup mini semisweet chocolate chips

1/2 cup chopped dry roasted peanuts

1/2 cup raisins

1/2 cup chopped dried apricots

Heat oven to 375 degrees. Line 18 muffin cups with paper liners or grease the cups, set aside.

In a large mixing bowl combine the flour, cereal, brown sugar, baking powder and salt.

In another bowl, beat eggs, milk, oil and vanilla. Stir into the flour mixture until dry ingredients are just moistened. Fold in the chips, peanuts, raisins and apricots.

Fill the muffin cups 3/4s full and bake at 375 for 15-18 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan 5 minutes them remove to wire racks to cool completely.

Yield: 18 muffins

2003 TOH recipe and photo

 

DILLED GARLIC BREAD

1/3 cup butter, softened

1/4 cup finely chopped fresh dill

2 large garlic cloves, crushed

1 loaf (16-oz) unsliced garlic bread

1/4 cup grated Parmesan cheese

In a small bowl, combine the butter, dill and garlic.

Slice the bread in half lengthwise and spread the garlic mixture over the cut sides of the bread. Sprinkle with the cheese.

Place bread halves on an ungreased baking sheet and bake at 350 degrees until browned, about 10 minutes.

Slice bread and serve hot.

file photo

PAPRIKA CHICKEN

 

2 tbsp olive or canola oil
1 large yellow onion, chopped
6 (1 1/2 to 2 lbs total) boneless, skinless chicken breasts
1 yellow bell pepper, chopped
2 tomatoes, chopped
1 tsp hot Hungarian paprika*
1 tsp paprika*
2 tsp cornstarch
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup sour cream (I suggest reduced-fat for health reasons)
Hot buttered noodles, optional

Heat the oil in a large skillet over medium-high heat.  Add the onion to the skillet and cook until softened.  Add the chicken to the skillet; cover and cook 5 minutes.  Stir in the bell pepper, tomatoes, Hungarian paprika, and the parika.  Reduce heat to low and simmer 20 minutes.

In a small bowl stir the cornstarch, salt, and pepper together.  Blend together with the sour cream; add to the skillet and cook 5 minutes, uncovered to allow the sauce to thicken.

Serve with the hot buttered noodles, if desired.

file photo for reference only

MICROWAVE PIZZA DIP II

1 cup chopped onion

1 cup chopped fresh mushrooms

1 cup chopped bell pepper

1 1/2 cups shredded mozzarella cheese

3/4 cup grated Parmesan cheese, divided

2 tsp dried parsley flakes

3/4 cup chopped pepperoni

3/4 cup pizza sauce

Breadsticks or garlic toast rounds for dipping

Combine the veggies in a 1-auart microwave-safe dish, cover and microwave on high 2 to 3 minutes or until crisp tender. Drain veggies on paper towels.

In a small bowl, combine the mozzarella with 1/2 cup of the Parmesan cheese and parsley.

Spread the drained veggies over the bottom of an 8-inch square microwave-safe dish. Top with the pepperoni, cheese mixture and pizza sauce. Microwave on medium power 5 to 8 minutes or until cheese is melted. If you do not have a turntable, turn dish halfway through baking.

Top with the remaining Parmesan cheese and serve warm with the breadsticks or toast rounds.

file photo for reference only

FROSTED PUMPKIN-ORANGE COOKIES

 

1 box yellow cake mix

1/2 cup quick oats
2 1/4 tsp pumpkin pie spice
1 large egg
1 can (15-oz) can pumpkin
2 tbsp coconut oil
3 cups powdered sugar
1 tsp grated orange peel
3 to 4 tbsp orange juice

 Preheat oven to 350 degrees.

In a large mixing bowl, combine cake mix, oats and pumpkin pie spice.
In another bowl, beat egg, pumpkin and oil; stir into cake mix mixture just until moistened. Drop by 2 tablespoonfuls onto baking sheets sprayed with cooking spray; use back of spoon to flatten.
Bake at 350 18-20 minutes until edges are golden brown. Remove to wire racks to cool completely before frosting.

To make frosting: Combine powdered sugar, orange peel and orange juice to reach desired spreading consistency.

Yield: 2 1/2 to 3 dozen cookies.

 Note: File Photo

QUICK AUTUMN SQUASH SOUP

1 cup frozen chopped onion

1 tbsp minced garlic

5 cups frozen butternut squash, diced

1 cup frozen sliced carrots

1 can (15-oz) pumpkin 

4 cups vegetable broth

1 can (14-oz) coconut milk

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp curry powder

dash of nutmeg

2 tbsp maple syrup, optional

salt to taste

pepper to taste

In a large saucepan, sauté onions and garlic over medium heat until translucent. Add squash, carrots, pumpkin, broth and spices, mix well until pumpkin is dissolved (well blended). Bring to a boil. Lower the heat and cover the pan. Simmer 20 to 30 minutes until the veggies are tender.

Remove the pan from the heat. Using an immersion blender, blend until smooth. Add in the coconut milk and maple syrup, if using. Season with salt and pepper to taste.

file photo for reference

ITALIAN-FLAVORED POTATO SALAD

This is a great light potato salad that does not use mayonnaise.

5 to 6 medium new red potatoes, cooked, cut into bite-size pieces
2 cloves of garlic, minced
1/2 cup coarsely chopped red pepper
3 to 4 plum Roma tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5 3/4-oz) pimento stuffed olives, drained and sliced
1 tsp dried oregano
1 tsp salt
1/4 tsp freshly ground black pepper
Lettuce leaves to line bowl, optional

In a large bowl combine the potatoes, garlic, red pepper, tomatoes, olive oil, basil leaves, olives, oregano, salt, and pepper; toss to coat well.  Cover bowl and refrigerate until serving time.

Serve the salad in a large lettuce-lined bowl, if desired.  Or serve on individual lettuce-lined plates, if desired.

 Note: File Photo

PAN-FRIED PARMESAN FISH FILLETS

2 to 2 1/4 lb firm fresh fish fillets (cod, sunfish, etc)

1 egg, beaten
1/2 cup milk
1 cup butter-flavored cracker crumbs
1/2 cup grated Parmesan cheese
Canola or Peanut oil for frying

Combine the milk and egg in a medium-size mixing bowl.

In a pie plate, combine the cracker crumbs and the Parmesan cheese.

Heat the oil in a 12-inch skillet over medium heat.

Dip the fish fillets first in the milk/egg mixture then in the crumb mixture to coat completely with a thin coating.

Add the fish to the hot oil and fry for 4 to 6 minutes (per 2 to 3-oz fillet) or until golden brown, turning once to cook both sides.  Remove from the skillet and drain on a double thickness of paper towels before serving.

Yield: Approximately 6 servings

Note: File Photo

OLD FASHION HEARTY MUSHROOM BURGERS

 1 lb extra lean ground beef

1/2 cup fresh breadcrumbs
1/2 cup fresh mushrooms, chopped
Dash of garlic powder
2 tsp Worcestershire sauce
Salt and pepper to taste
1 small onion, chopped

Combine all ingredients and mix well. Shape into 4 patties. Grill or fry until meat reaches desired doneness. Serve on a bun with your favorite condiments.

File Photo

GERMAN CHOCOLATE CARAMEL SQUARES

1 box German chocolate cake mix
1 can (5-oz) evaporated milk
1 bag (14-oz) vanilla caramels
1 cup chopped pecans
1/2 cup butter, softened
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Set aside two tablespoons of the evaporated milk; pour the remaining into a medium saucepan along with the caramels.  Cook the mixture over low heat while stirring constantly until the caramels melt.  Stir to blend well and set aside.

In a large mixing bowl, combine the cake mix, pecans, butter, and the other two tablespoons of the evaporated milk; mix together well.  Press half the mixture onto the bottom of an ungreased 9 x 13-inch baking pan.  Bake at 350 degrees for 8 minutes.

Remove from oven and sprinkle the chocolate chips over the hot crust.  Gently spread the caramel mixture over all.  Crumble the remaining cake mix mixture over the caramel.  Return to the 350 degree oven and bake an additional 15 to 18 minutes until the filling is set.

Remove from oven and set pan on a wire rack to cool.  Allow to cool completely before cutting into squares.

Yield: 36 squares

file photo

SAUSAGE WELLINGTON PACKETS

 

1 lb bulk sausage

1 pkg (8-oz) cream cheese, softened
1 pkg (8-oz) refrigerated crescent rolls OR puff pastry cut into 3 or 4-inch squares
1 tbsp poppy seeds, optional
1 egg white, slightly beaten
1 pkg dry onion soup mix

Preheat oven to 350 degrees.

Brown sausage and drain well. Add cream cheese to drained sausage and blend until creamy. Add the onions soup mix.

Unroll crescent rolls into 1 long rectangle. Using damp fingers, press seams to seal. OR cut puff pastry, if using instead of rolls.

If using crescent rolls, spread sausage-cheese mixture lengthwise down the center of the pastry. Fold over sides to make a log.

If using puff pastry, place mixture in center of each square and pull edges to center to twist and seal.

Brush top with egg white  and sprinkle with poppy seeds, if using.

Bake at 350 degrees 20-30 minutes or until crust is golden brown.

These appetizers are best served warm.

Note: This is a file photo of a similar recipe.

SAUSAGE CHEESE SQUARES

1 tube (8-oz) refrigerated crescent rolls

1 pkg (8-oz) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices

2 cup shredded Monterey Jack cheese

4 large eggs

3/4 cup milk

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 425 degrees.

Unroll crescent dough and place into a 9 x 13-inch baking pan that is ungreased. Press dough onto bottom and 1/2-inch up sides to make a crust. Seal seams.

Top the crust with the sausage pieces then the cheese.

Beat the eggs in a bowl then add the milk, salt, and pepper. Gently pour the egg mixture over the cheese.

Bake at 425 degrees for 20 to 25 minutes or until a butter knife inserted in the center comes out clean. Remove from oven and cut into 12 squares for serving.

Note: I like to add chopped fresh mushrooms to mine.

TOH Photo, Quick& Easy Recipe

EASY ROAST BEEF ROLL-UPS

1/2 cup sour cream

1/4 cup mayonnaise

1/4 cup salsa

10 (8-in) flour tortillas (room temperature)

1 lb thinly sliced cooked roast beef

10 large lettuce leaves

Additional salsa for serving

Combine sour cream, mayonnaise and salsa in a small bowl and spread over the tortillas. Top with roast beef and lettuce. Roll up tightly and secure with toothpicks. Cut each in half and serve with salsa.

Yield: 10 servings

quick&easy recipe and photo

ALMOND RICE PILAF

3/4 cup chopped onion

1/2 cup slivered almonds

1 tbsp butter

2 cups chicken broth

2 cups uncooked instant rice

In a saucepan, sauté onion and almonds in butter until onion is tender and almonds are lightly browned. Add the broth and bring to a boil. Stir in onion and almonds. Remove from the heat, cover and let stand 5 to 8 minutes until the liquid is absorbed.

Yield: 6 servings

file photo

PERINI RANCH STEAKHOUSE RUB

This is the house rub at the Perini Ranch Steakhouse in Buffalo Gap, Texas. This is not only used on steaks but on lamb chops and ribs.

1 tbsp flour
1 tbsp coarsely ground sea salt
4 tsp coarsely ground black pepper
1 tsp dried oregano
4 tsp granulated garlic
1 tsp paprika
1 tsp granulated beef stock base

Mix ingredients together; sprinkle or rub into meat.

Store in an airtight container.

Yield: 1/2 cup

 Grilled Lamb Chops with this rub from Perini Ranch Steakhouse.

PARMESAN NOODLES

8-oz pkg noodles

3 tbsp green onions

2 tbsp butter

1/2 cup grated Parmesan cheese

Garlic salt to taste

Black pepper to taste

Cook noodles according to the package directions. Drain in a colander. Return to pan or place in a mixing bowl and toss with the remaining ingredients.

Yield: 4 servings

file photo

CHICKEN BITES AND MUSHROOMS with BROWN RICE

 1 lb boneless skinless ckicken breasts, cut into bite-size pieces

1 tbsp olive or canola oil
2 garlic cloves, minced
1 1/2 tsp ground ginger
2 cups sliced fresh mushrooms
4 green onions, thinly sliced
1/4 to 12 tsp rd pepper flakes (depending on how much heat you like)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 tbsp soy sauce
1 tbsp rice vinegar
1/2 cup chopped cilantro
3 cups cooked brown minute rice

Heat the oil in a medium skillet over medium high heat.  Lower heat to medium and cook garlic less than a minute.  Add the mushrooms, green onions, ginger, red pepper flakes, and half the salt and half the pepper; cook about 3 minutes, stirring often.  Add the chicken and sprinkle the remaining halves of the salt and pepper.  Cook chicken, while stirring, for 4 to 5 minutes until cooked through.

Stir the soy sauce, vinegar, and cilantro into the chicken mixture.  Cook for a couple of minutes.  Serve with the brown rice.

file photo for reference only

CHEESEBURGER SOUP

This restaurant soup is easy to make at home.

1/2 lb ground beef

4 tbsp butter, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 tsp basil

1 tsp dried parsley flakes

1 3/4 cups peeled and cubed potatoes

3 cups chicken (or vegetable) broth

1/4 cup flour

2 to 4 cups, to suit your cheesy liking, shredded Velveeta cheese

1 1/4 cups milk

1/4 tsp salt

1/4 - 1/2 tsp black pepper

1/4 cup sour cream

thinly sliced green onions for garnish, optional

Fried onion rings for garnish, optional

In a large saucepan, over medium heat, cook the crumbled beef until no longer pink; drain and set aside.

In the same saucepan, melt 1 tablespoon of the butter over medium heat. Saute onion, carrots, celery with the basil and parsley until veggies are tender. Add the potatoes, meat and broth and bring to a boil. Reduce the heat and simmer 10-12 minutes or until the potatoes are tender.

Meanwhile, in a small skillet, melt the remaining butter. Add the flour and cook, stirring 3 to 5 minutes or until bubbly. Add to the soup and bring to a boil. Cook, stirring, for 2 minutes. Reduce heat to low and stir in the cheese, milk, salt and pepper. Cook until the cheese melts. Remove from heat than blend in the sour cream.

Garnish with the green onions and/or onion rings, if desired.

Recipe is my version of a TOH recipe. TOH Photo

SPINACH AND POTATO BAKE WITH GROUND BEEF

1 lb extra-lean ground beef
1/2 cup fresh mushrooms, sliced
1 small onion, chopped
2 garlic cloves, minced
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
1/2 tsp grated fresh nutmeg
1 lb russet potatoes, cooked and mashed
1/4 cup sour cream
1/4 cup low-fat milk
salt to taste
freshly ground black pepper to taste
1/2 cup shredded Cheddar cheese

Preheat oven to 400 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray; set aside.

Brown the ground beef in a large skillet with the onions and garlic; drain well.  Return to skillet and add mushrooms, cooking until tender.  Stir in the spinach and the nutmeg; cover skillet.  Heat mixture until heated through, stirring occasionally.

Combine the mashed potatoes, sour cream, and milk.  Add to the ground beef mixture and add salt and pepper to taste.  Spoon the mixture into the prepared casserole dish and sprinkle the cheese over the top.

Bake at 400 degrees for 15 to 20 minutes or until slightly puffed and the cheese is melted.

Yield: 6 servings

Note: This is a great way to use leftover mashed potatoes.

file photo

CHICKEN IN A HURRY

 I recently got this off facebook. Some in the comments said they had made it and it's good. If you follow my blogs, you know I don't eat chicken. I am posting this for those of you who love chicken recipes.

NO BAKE ORANGE GOODIES

 

1 lb powdered sugar

1 stick butter, melted
1 can (6-oz) frozen orange juice, thawed and undiluted
1 lb vanilla wafers, crushed into fine crumbs
1 cup pecans, finely chopped
1 cup grated coconut

Combine powdered sugar, butter, orange juice, vanilla wafer crumbs, and nuts together well. Shape mixture into balls. Roll balls in the coconut.

File Photo

RAISIN-ORANGE SCONES

1 pkg (2-crust size) piecrust mix

1 tbsp granulated sugar
1 tsp finely grated orange peel
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 cup buttermilk*
1/2 cup chopped raisins

In a small mixing bowl combine the buttermilk and raisins.  Let stand for 5 minutes to plump raisins.

While the raisins soak in the buttermilk, stir together the piecrust mix, sugar, orange peel, baking powder, and baking soda in a medium mixing bowl.  Make a well in the center of this mixture.  Add the buttermilk and raisins to the well, all at once.  Using a fork, stir just until the dry mixture is moistened.

Turn dough out onto a well-floured surface and knead for 12 strokes.  Roll dough out into an 8-inch circle; cut into  8 or 10 equal sized wedges.  Transfer the wedges onto lightly greased or sprayed baking sheet.  Bake uncovered, 12 to 15 minutes until golden brown.

*If you don't have buttermilk, you can make it by putting 1 1/2 teaspoons of lemon juice into a measuring cup and add enough milk to make 1/2 cup.  Let stand about 5 minutes before using.

 File Photo