tag:blogger.com,1999:blog-10264721688936818692024-03-18T05:20:34.466-07:00QUICK FIX RECIPESThis blog is for the harried cook, busy families, beginning cooks, anyone who needs or wants to get a simple meal on the table in 30 to 60 minutes. FORGET FEEDING YOUR FAMILY FAST FOOD AS A REGULAR DIET. Save fast food for an occasional treat and feed your family quick, healthy meals at home! Some recipes are original and some are ones I have collected over the years and found to be practical and tasty.Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.comBlogger2022125tag:blogger.com,1999:blog-1026472168893681869.post-2112290666423877882024-03-18T05:18:00.000-07:002024-03-18T05:18:11.962-07:00QUICK FIX CHICKEN PARMESAN<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;">4 skinless, boneless chicken breast halves</span></h3><div class="post-body entry-content" id="post-body-8872688567940438937" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;">2 cans (14.5 oz ea) Italian-style stewed tomatoes<br />2 tbsp cornstarch<br />1/2 tsp basil<br />1/4 tsp oregano<br />1/4 tsp hot pepper sauce, optional<br />1/4 cup grated Parmesan cheese<br /><br />Preheat oven to 425 degrees.<br /><br />Place chicken in an oblong baking dish. Bake, covered, for 15 minutes or until juices run clear at 425 degrees; drain. In a 2-qt saucepan, combine the tomatoes, cornstarch, basil, oregano and the pepper sauce, if using. Cook the tomato mixture, stirring constantly, until thickened. Pour the hot sauce over the chicken and sprinkle the Parmesan cheese over the top. Return chicken to oven the bake, uncovered, for 5 more minutes. Garnish with parsley sprigs, if desired.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AjWAV2Pi6dE/XnEUi3sqx_I/AAAAAAAA11M/raeE6zBddskrb-1uxz4AJBDi17PnxSg0ACLcBGAsYHQ/s1600/chick%2Bparm.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="266" data-original-width="433" height="244" src="https://1.bp.blogspot.com/-AjWAV2Pi6dE/XnEUi3sqx_I/AAAAAAAA11M/raeE6zBddskrb-1uxz4AJBDi17PnxSg0ACLcBGAsYHQ/w400-h244/chick%2Bparm.jpg" style="border: none; position: relative;" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo for reference only</span></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-1781955098984524052024-03-17T17:28:00.000-07:002024-03-17T17:28:46.933-07:00 BBQ CUPS<p><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1 lb lean ground beef</span></p><div class="post-body entry-content" id="post-body-5446392568616915322" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;">1/2 cup bottled barbecue sauce<br />1 tbsp minced onion<br />1 1/2 tbsp brown sugar<br />1 can refrigerated biscuits<br />3/4 cup shredded Cheddar cheese<br /><br />In a 10-inch skillet, brown the ground beef; drain off any excess fat. Stir the barbecue sauce into the ground beef. Add the onion and brown sugar to the beef mixture and mix well. Press the biscuits into greased muffin cups, one biscuit per cup. Press onto the bottom and up the sides to form a cup. Spoon the ground beef mixture into the biscuit cups. Evenly divide the cheese over the tops of the beef mixture in the cups. Bake at 400 degrees for 10 minutes. These little cups make good appetizers or party food. They are also a good dinner or lunch item. With a salad and corn on the cob, this makes a meal the kiddos love to eat.<br /><br />Note: Instead of the barbecue sauce, you can make these as taco cups by using a mild salsa.<br /><br /><div class="separator" style="clear: both; text-align: center;">Note: File Photo (from Pillsbury, I think)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-Tuh75H3-AV0/WH0VSW-lfzI/AAAAAAAAniY/yLaXcnIcVrAXwt19LJc-Nmlq8wgHws63gCLcB/s1600/bbq%2Bcups.jpg" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="225" src="https://2.bp.blogspot.com/-Tuh75H3-AV0/WH0VSW-lfzI/AAAAAAAAniY/yLaXcnIcVrAXwt19LJc-Nmlq8wgHws63gCLcB/w400-h225/bbq%2Bcups.jpg" style="border: none; position: relative;" width="400" /></a></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-29153482388432657052024-03-16T06:50:00.000-07:002024-03-16T06:50:25.345-07:00 APPLE & TURKEY POTPIE<p><br /></p><div class="post-header" style="background-color: white; color: #999999; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.5px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-1662535534498714028" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"></h3><div class="post-header" style="color: #999999; line-height: 1.6; margin: 0px 0px 1.5em;"></div>1/4 cup chopped yellow onion<br />1 tbsp butter<br />1 can (10 3/4-oz) condensed cream of chicken soup<br />1 can (10 3/4-oz) condensed cream of celery soup<br />3 cups cubed cooked turkey*<br />1 large Granny Smith apple, peeled & cubed<br />1/3 cup raisins, optional<br />1 tsp lemon juice<br />1/4 tsp ground nutmeg<br />Pastry for a single-crust pie<br /><br />Preheat oven to 425 degrees.<br /><br />In a large saucepan, melt butter over medium heat; add the onion and saute until tender. Add the soups, turkey, apple, raisins - if using, lemon juice, and nutmeg; mix together well. Spoon the mixture into an 11 x 7 x 2-inch baking dish.<br /><br />On a floured surface, roll out the pastry dough to fit the baking dish. Cut slits or a design in the pastry. Place the pastry over the turkey mixture and flute the edges using the tines of a fork.</div><div class="post-body entry-content" id="post-body-1662535534498714028" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-1662535534498714028" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><span style="font-size: 14.85px;">Bake the potpie at 425 degrees for about half an hour or until the crust is a golden brown and the filling is bubbly.</span><br /><br /><span style="font-size: 14.85px;">Yield: 6 servings</span><br /><span style="font-size: 14.85px;">*May substitute chicken.</span><br /><div class="separator" style="clear: both; font-size: 14.85px; text-align: center;"><a href="https://4.bp.blogspot.com/-_0w-FJtwV6g/V9BHEk3rqOI/AAAAAAAAlsU/wLuLPapq0FcymeR4H7zwFeYTW10S_DmIwCLcB/s1600/pOT%2BpIE.jpg" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="320" src="https://4.bp.blogspot.com/-_0w-FJtwV6g/V9BHEk3rqOI/AAAAAAAAlsU/wLuLPapq0FcymeR4H7zwFeYTW10S_DmIwCLcB/w240-h320/pOT%2BpIE.jpg" style="border: none; position: relative;" width="240" /> </a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div></div><div class="post-body entry-content" id="post-body-1662535534498714028" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-1662535534498714028" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-77335682242683067882024-03-15T09:39:00.000-07:002024-03-15T09:39:03.170-07:00BACON-CHEDDAR SLAB QUICHE<p>This is a Pillsbury Recipe and picture. It takes a total of 1 hour and 10 minutes. However, most of that time is spent baking.</p><ul style="border: 0px; font-family: Rubik, sans-serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: 15px; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; list-style: none; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="quantity" style="border: 0px; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; letter-spacing: 1.5px; line-height: inherit; margin: 0px; padding: 0px; text-align: right; text-wrap: nowrap; vertical-align: baseline; width: 55px;">1</span><span class="unitOfMeasure" style="border: 0px; color: #333333; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;"><a class="rdpProductLink" href="https://www.pillsbury.com/products/pie-crust/refrigerated-pie-crust" style="border-radius: 3px; border: 0px; cursor: pointer; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; line-height: inherit; margin: 0px; outline-offset: 3px; outline: rgb(23, 95, 156) dotted 3px; padding: 0px; vertical-align: baseline;" target="_blank"><span style="color: black;">box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box</span></a></span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="quantity" style="border: 0px; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; letter-spacing: 1.5px; line-height: inherit; margin: 0px; padding: 0px; text-align: right; text-wrap: nowrap; vertical-align: baseline; width: 55px;">8</span><span class="unitOfMeasure" style="border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;">eggs</span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="quantity" style="border: 0px; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; letter-spacing: 1.5px; line-height: inherit; margin: 0px; padding: 0px; text-align: right; text-wrap: nowrap; vertical-align: baseline; width: 55px;">1 1/2</span><span class="unitOfMeasure" style="border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;">cups half-and-half</span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="quantity" style="border: 0px; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; letter-spacing: 1.5px; line-height: inherit; margin: 0px; padding: 0px; text-align: right; text-wrap: nowrap; vertical-align: baseline; width: 55px;">1/4</span><span class="unitOfMeasure" style="border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;">teaspoon salt</span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="quantity" style="border: 0px; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; letter-spacing: 1.5px; line-height: inherit; margin: 0px; padding: 0px; text-align: right; text-wrap: nowrap; vertical-align: baseline; width: 55px;">1/4</span><span class="unitOfMeasure" style="border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;">teaspoon pepper</span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="quantity" style="border: 0px; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; letter-spacing: 1.5px; line-height: inherit; margin: 0px; padding: 0px; text-align: right; text-wrap: nowrap; vertical-align: baseline; width: 55px;">1</span><span class="unitOfMeasure" style="border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;">cup chopped cooked bacon</span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="quantity" style="border: 0px; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; letter-spacing: 1.5px; line-height: inherit; margin: 0px; padding: 0px; text-align: right; text-wrap: nowrap; vertical-align: baseline; width: 55px;">1/3</span><span class="unitOfMeasure" style="border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;">cup sliced green onions</span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="quantity" style="border: 0px; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; letter-spacing: 1.5px; line-height: inherit; margin: 0px; padding: 0px; text-align: right; text-wrap: nowrap; vertical-align: baseline; width: 55px;">3/4</span><span class="unitOfMeasure" style="border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;">cup shredded Cheddar cheese (3 oz)</span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="quantity" style="border: 0px; font-family: inherit; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-variation-settings: inherit; font-weight: 700; letter-spacing: 1.5px; line-height: inherit; margin: 0px; padding: 0px; text-align: right; text-wrap: nowrap; vertical-align: baseline; width: 55px;">3/4</span><span class="unitOfMeasure" style="border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;">cup shredded Parmesan cheese (3 oz)</span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;"><span style="color: #333333;">Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.</span></span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;"><span style="color: #333333;">Fit crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust. Bake 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.</span></span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;"><span style="color: #333333;">In large bowl, beat eggs, half-and-half, salt and pepper with whisk. Sprinkle bacon, green onions and cheeses on top of pie crust. Carefully pour egg mixture over top.</span></span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;"><span style="color: #333333;">Bake 28 to 32 minutes or until knife inserted in center comes out clean and crust is light golden brown. Let stand 5 minutes before serving.</span></span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;"><span style="color: #333333;">Note: </span><span style="background-color: white; color: #333333; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Sheet pan will be very full of egg mixture, so take care when transferring to oven.</span></span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1NZxY8X3oHrMTaKz2bK7VSap9dDOCXhh3mBZHnRQjQgdIlBlfgsnMZNreTcKZWeonjMw2y3T6g_hcstPNIU9388PmpCCab5zHvb0437GE6QYOW6HixOI2pYtehZQqyxDf3yqLNHOmDgW9mv_lZMSxsYwOJ8m2V2yuDWfSkBcCtfaBHt0WrIllRbKcuI/s176/BACON.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="143" data-original-width="176" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1NZxY8X3oHrMTaKz2bK7VSap9dDOCXhh3mBZHnRQjQgdIlBlfgsnMZNreTcKZWeonjMw2y3T6g_hcstPNIU9388PmpCCab5zHvb0437GE6QYOW6HixOI2pYtehZQqyxDf3yqLNHOmDgW9mv_lZMSxsYwOJ8m2V2yuDWfSkBcCtfaBHt0WrIllRbKcuI/w320-h260/BACON.jpg" width="320" /></a></div><br /><span style="background-color: white; color: #333333; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"><br /></span></span></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><div class="separator" style="clear: both; text-align: center;"><br /></div></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><div class="separator" style="clear: both; text-align: center;"><br /></div></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><div class="separator" style="clear: both; text-align: center;"><br /></div></li><li class="ingredient" style="border: 0px; display: flex; font: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span class="description" style="border: 0px; font: inherit; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline; width: 609.925px;"><span style="background-color: white; color: #333333; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"><br /></span></span></li></ul>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-68971701112649254302024-03-15T07:06:00.000-07:002024-03-15T07:06:47.448-07:00CASHEW CHICKEN-PEA SALAD IN 15 MINUTES<p><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1 cup leftover (or deli) chicken, diced</span></p><div class="post-body entry-content" id="post-body-8654079953131377167" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;">1 pkg (16-oz) frozen peas, thawed<br />1 can (8-oz) sliced water chestnuts, drained<br />3/4 to 1 cup unsalted whole cashews<br />6 green onions, chopped<br />1/2 cup mayonnaise<br />1 tsp soy sauce<br />1/2 tsp ground ginger<br />Dash of garlic powder<br /><br />In a large salad bowl, place all of the ingredients and toss well to coat. Serve immediately.<br /><br />Note: If you are an oddball like me and don't eat chicken, this is a great salad without any meat.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRbkQyIpgW51IrFhyphenhyphenQihj71Y5D49HwJrTmg5408jjDekDN9lfJiklG6TsPVch8qCLaW0M2d3MkKKRBzaa3bK9mzIj9r0bM83gb0HO72vQIGjdc4V1w5zmwd6LyEdi11wsek8DMyLUCUsLNtOktxykf6W5anDM08NvF4SeqmjdtMV2u2JwxryKAQ4lkMk/s255/salads.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="110" data-original-width="255" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRbkQyIpgW51IrFhyphenhyphenQihj71Y5D49HwJrTmg5408jjDekDN9lfJiklG6TsPVch8qCLaW0M2d3MkKKRBzaa3bK9mzIj9r0bM83gb0HO72vQIGjdc4V1w5zmwd6LyEdi11wsek8DMyLUCUsLNtOktxykf6W5anDM08NvF4SeqmjdtMV2u2JwxryKAQ4lkMk/w320-h138/salads.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">dlipart</span></div><br /><div class="post-body entry-content" id="post-body-8654079953131377167" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;"><br /></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-10168621042277167812024-03-14T06:51:00.000-07:002024-03-14T06:51:17.925-07:00ORZO - BEAN SALAD<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;">2/3 cup uncooked orzo</span></h3><div class="post-body entry-content" id="post-body-6231722345553978424" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;">3/4 cup frozen shelled edamame<br />3/4 cup diced carrots<br />3/4 cup black beans, rinsed and drained<br />1/2 cup diced green bell pepper<br />2 1/2 tbsp fresh lime juice<br />1 tbsp extra-virgin olive oil<br />1/4 tsp salt<br />18 tsp pepper<br />2 tbsp finely chopped cilantro<br />2 tbsp grated Parmesan cheese<br /><br />Cook orzo according to the package directions but leave out any salt or butter, etc called for. Approximately 5 minutes before the end of the cooking time, add the edamame and carrots; continue cooking until the orzo is tender. Drain. Transfer the mixture to a large bowl and add the black beans and bell pepper.<br /><br />In a small bowl whisk the lime juice, olive oil, salt and pepper together. Pour the dressing over the salad; sprinkle the cilantro and Parmesan cheese over the top. Toss gently. Do not chill before serving.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhieTzFYjcSqk8DLaJpFslxy3p8yClfFy8Ed_Yzvhrtufg65aAKf81n_yqpMEMigd5LTLF91uq8d1CavhDMVUwZIoZzyULfVwaTteuTSrkA25XUwJC6uZDzYo76DQFqRKSZlXCmeddX_3Hq2gTqjASaIvnjAdaC3IsFFBGh8xQQrL8Vdi36r7lesKCij7U/s200/orzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhieTzFYjcSqk8DLaJpFslxy3p8yClfFy8Ed_Yzvhrtufg65aAKf81n_yqpMEMigd5LTLF91uq8d1CavhDMVUwZIoZzyULfVwaTteuTSrkA25XUwJC6uZDzYo76DQFqRKSZlXCmeddX_3Hq2gTqjASaIvnjAdaC3IsFFBGh8xQQrL8Vdi36r7lesKCij7U/w320-h320/orzo.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div><br /><div class="post-body entry-content" id="post-body-6231722345553978424" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;"><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-71368854530338574962024-03-13T07:51:00.000-07:002024-03-13T07:51:49.843-07:00MICROWAVE LAYERED CHOCOLATE PEANUT BUTTER FUDGE<p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">You can make this fudge in 10 minutes. However, it will need to chill for a couple of hours.</span></p><div class="post-body entry-content" id="post-body-7808129668942732256" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;">1 cup peanut butter bits<br />1 can (14 oz) sweetened condensed milk, divided<br />1/2 stick butter (4 tbsps)<br />1 cup semisweet chocolate bits<br />1/4 - 1/2 cup chopped peanuts<br /><br />Lightly butter or spray an 8-inch square pan. In a small microwave-safe bowl, place the peanut butter bits, half the sweetened condensed milk, and 2 tablespoons of the butter. Cover with plastic wrap. In another small micro-wave safe bowl, place chocolate bits, remaining sweetened condensed milk, and 2 tablespoons butter.<br /><br />Microwave the peanut butter bit mixture on high for 3 minutes. Remove from microwave and stir until creamy smooth. Pour into the prepared square pan and spread evenly. Microwave the chocolate mixture on high for 3 minutes. Remove from the microwave, stir until creamy and pour over the peanut butter mixture in the pan, spreading evenly. Sprinkle the chopped peanuts over the top and press in lightly. Chill at least 2 hours to firm. Cut into 16 squares.</div><div class="post-body entry-content" id="post-body-7808129668942732256" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-7808129668942732256" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><span style="font-size: 14.85px;">Option: If you prefer, stir peanuts into the chocolate before spreading over the peanut butter layer.</span><br /><br /><div class="separator" style="clear: both; font-size: 14.85px; text-align: center;"><a href="https://1.bp.blogspot.com/-JiDXtBo9gr8/WHrgzNyARrI/AAAAAAAAnhg/kgVZMt-y4q8qd-QoMiPLGL74JMHMoCT8gCLcB/s1600/th%2B%25283%2529.jpg" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="400" src="https://1.bp.blogspot.com/-JiDXtBo9gr8/WHrgzNyARrI/AAAAAAAAnhg/kgVZMt-y4q8qd-QoMiPLGL74JMHMoCT8gCLcB/w260-h400/th%2B%25283%2529.jpg" style="border: none; position: relative;" width="260" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div><div class="separator" style="clear: both; font-size: 14.85px; text-align: center;"><br /></div></div><div class="post-body entry-content" id="post-body-7808129668942732256" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-24954377177322740642024-03-12T07:21:00.000-07:002024-03-12T07:21:37.157-07:00 RANCH BEEF SKILLET SUPPER<p><br /></p><div class="post-header" style="background-color: white; color: #999999; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.5px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-4637545001132230181" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;"><h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"></h3><div class="post-header" style="color: #999999; line-height: 1.6; margin: 0px 0px 1.5em;"></div>1 lb lean ground beef<br />1 box (8-oz) seasoned rice & black beans<br />1 can (14.5-oz) diced tomatoes with green chilies<br />1 box (10-oz) frozen corn kernels<br />1/2 cup packed cilantro<br />1 cup (4-oz) shredded sharp Cheddar cheese<br /><br />Cook beef in a large nonstick skillet over medium-high heat, breaking up clumps with a spoon. Cook about 4 minutes or until beef in no longer pink in the center. Stir in the rice and beans, tomatoes, corn, and 2 1/2 cups water. Bring mixture to a boil; reduce heat, cover and simmer 20 minutes or until the water has been absorbed. Meanwhile, chop the cilantro. When serving, sprinkle the cilantro and cheese over the top.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-6xvlE53SMec/WzevqNWuCpI/AAAAAAAAwyQ/hei1JOb6tlI2AeIFoJhDNBHHqzFviRUzQCLcBGAs/s1600/skillet.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="185" data-original-width="250" height="148" src="https://2.bp.blogspot.com/-6xvlE53SMec/WzevqNWuCpI/AAAAAAAAwyQ/hei1JOb6tlI2AeIFoJhDNBHHqzFviRUzQCLcBGAs/s200/skillet.jpg" style="border: none; position: relative;" width="200" /></a></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-29289234905202452902024-03-11T05:45:00.000-07:002024-03-11T05:45:38.422-07:00NO BAKE CRISPY PEANUT BUTTER DROPS<p><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1/2 cup brown sugar</span></p><div class="post-body entry-content" id="post-body-3631220865814263789" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;">1/4 cup evaporated milk<br />1/2 cup peanut butter, chunky or creamy--your choice<br />2 1/2 cups crispy rice cereal<br /><br />In a large saucepan, stir together the sugar, milk, and peanut butter. Bring to a boil and stir until the sugar and peanut butter have melted. Remove from the heat and stir in the cereal. Drop by teaspoonfuls onto waxed paper lined cookie sheet. Cool until firm.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-OXe5IZo00b4/Wza22ZPWCxI/AAAAAAAAwxM/R49XzpSTYE0RL9Ai0KbcviCoDie0DjF8wCLcBGAs/s1600/pb%2Bdrops.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="183" data-original-width="249" height="234" src="https://2.bp.blogspot.com/-OXe5IZo00b4/Wza22ZPWCxI/AAAAAAAAwxM/R49XzpSTYE0RL9Ai0KbcviCoDie0DjF8wCLcBGAs/w320-h234/pb%2Bdrops.jpg" style="border: none; position: relative;" width="320" /></a></div><div style="text-align: center;"> File Photo</div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-8881153923742217922024-03-10T16:17:00.000-07:002024-03-10T16:17:00.732-07:00 LENTILS AND CAULIFLOWER WITH CURRY<p><br /></p><div class="post-header" style="background-color: white; color: #999999; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.5px; line-height: 1.6; margin: 0px 0px 1.5em;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-5549874402574895918" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><h3 class="post-title entry-title" itemprop="name" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"></h3><div class="post-header" style="color: #999999; line-height: 1.6; margin: 0px 0px 1.5em;"></div>1 tbsp canola oil<br />4 cups small cauliflower florets<br />1/2 cup chopped red onion<br />1/2 cup chopped carrot<br />1 cup dried lentils<br />2 tsp minced garlic<br />1 tsp curry powder<br />1 1/2 cups vegetable broth<br />1/4 tsp salt<br />1/2 cup fat-free plain yogurt<br />Fresh cilantro<br /><br />Heat 2/3 of the oil in a large deep skillet over medium-high heat. Add the cauliflower; cover and cook, tossing occasionally, for 5 minutes or until lightly charred. Don't let cauliflower brown too fast so lower heat if necessary. Remove to a plate and set aside.<br /><br />Place the skillet over medium heat and add the remaining oil. Add the carrot and onion; cook, stirring, for 3 minutes or until they start to soften. Stir in the lentils, curry powder and garlic. Cook, stirring to coat, for 3 minutes. Add the broth and bring almost to a boil. Partially cover the pan and reduce heat to simmer. Simmer for 20-25 minutes until the lentils are almost tender.</div><div class="post-body entry-content" id="post-body-5549874402574895918" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-5549874402574895918" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;">Add the cauliflower back into the skillet. Partially cover and simmer for 5 minutes or until the cauliflower is tender and the lentils are cooked. Stir in the salt.<br /><br />To serve, place on 4 small plates and add a dollop of the yogurt to each plate. Sprinkle with the cilantro.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-Q93Ipt1ETQQ/UCwUH2L2tnI/AAAAAAAACUo/qHnkUFf_48A/s1600/Lentils+and+Cauliflower+with+Curry+001.JPG" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"> </a><div class="separator" style="clear: both;"><a href="https://3.bp.blogspot.com/-Q93Ipt1ETQQ/UCwUH2L2tnI/AAAAAAAACUo/qHnkUFf_48A/s1600/Lentils+and+Cauliflower+with+Curry+001.JPG" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfp211hcXEh565K-5TfEX4oGVDHe1M91kAcaPE3fGasYYvOyxsI9UNXkt2My2m_A7m014g4Yf4tFQzqX09KS1IR8UAgMB0hKY6VK7urkmvR3OYOE1TkVe0PSkW9kY3aZ0J4UnRdrJKVZWOrWggtq4ejZjTRyZrz5NuvAfJfl5HsFoUgyWEeSEa2Lgv_s/s800/Lentils%20and%20Cauliflower%20with%20Curry%20001.JPG" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfp211hcXEh565K-5TfEX4oGVDHe1M91kAcaPE3fGasYYvOyxsI9UNXkt2My2m_A7m014g4Yf4tFQzqX09KS1IR8UAgMB0hKY6VK7urkmvR3OYOE1TkVe0PSkW9kY3aZ0J4UnRdrJKVZWOrWggtq4ejZjTRyZrz5NuvAfJfl5HsFoUgyWEeSEa2Lgv_s/s320/Lentils%20and%20Cauliflower%20with%20Curry%20001.JPG" style="border: none; position: relative;" width="320" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">File Photo</span></div></div><div class="post-body entry-content" id="post-body-5549874402574895918" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-5549874402574895918" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><br /></h3>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-61503383127805827772024-03-09T06:53:00.000-08:002024-03-09T06:53:34.709-08:00 REFRIED BEAN SOUP<p><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1 can (28-oz) crushed tomatoes</span></p><div class="post-body entry-content" id="post-body-4350790218406793289" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;">1/2 cup chopped onion<br />1/2 tsp minced garlic<br />1 can (31-oz) refried beans<br />1 can (14.5-oz)chicken broth<br />1 tbsp minced fresh cilantro<br />5 corn tortillas, cut into 1/2-inch strips, optional<br />Sour cream, optional<br />Shredded Monterey Jack cheese, optional<br /><br />In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Stir in the refried beans, broth, and cilantro. Simmer the mixture for 15 minutes. Meanwhile, place tortilla strips on a cookie sheet. Bake at 350 degrees for for 12 to 15 minutes until crisp. Dip soup into bowls and top with crisp tortilla strips. Add sour cream and cheese over the crisp strips, if desired.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-kVxhuwU3nKM/WzZF9DVuABI/AAAAAAAAwwc/qWsil6kn6D8L79iADKURCcIISy0vLsAsgCLcBGAs/s1600/SOUP.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="300" data-original-width="300" height="320" src="https://3.bp.blogspot.com/-kVxhuwU3nKM/WzZF9DVuABI/AAAAAAAAwwc/qWsil6kn6D8L79iADKURCcIISy0vLsAsgCLcBGAs/w320-h320/SOUP.jpg" style="border: none; position: relative;" width="320" /></a></div><div style="text-align: center;">File Photo</div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-66674882161779808982024-03-08T04:31:00.000-08:002024-03-08T04:31:53.505-08:00 CORNBREAD TOPPED SAUSAGE CASSEROLE<p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">1 lb good quality bulk pork sausage</span></p><div class="post-body entry-content" id="post-body-1056117481124527228" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;">2 cans (15-oz each) Pinto Beans (1 with jalapeno peppers)<br />1 can (14 1/2-oz) whole tomatoes, drained and broken up<br />1 pkg (6-oz) cornbread mix<br /><br />Preheat oven to 400 degrees.<br />Spray a 2 1/2-quart casserole dish with nonstick cooking spray.<br /><br />Brown the sausage in skillet and drain well. Mix the sausage with the beans and the tomatoes; pour into prepared casserole dish.</div><div class="post-body entry-content" id="post-body-1056117481124527228" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-1056117481124527228" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;">Prepare the cornbread mix according to the package directions. Drop batter by tablespoons over the meat mixture. Bake at 400 degrees for 25 minutes or until the cornbread is browned.<br /><br />Yield: 4 to 6 servings.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-0EQsovxCYfU/WzUlcK1SzWI/AAAAAAAAwvA/T5wCehi_s7QaPVzaDsjI3c304-h0Biz5ACLcBGAs/s1600/cornbread.jpg" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="323" data-original-width="426" height="242" src="https://3.bp.blogspot.com/-0EQsovxCYfU/WzUlcK1SzWI/AAAAAAAAwvA/T5wCehi_s7QaPVzaDsjI3c304-h0Biz5ACLcBGAs/w320-h242/cornbread.jpg" style="border: none; position: relative;" width="320" /></a></div><div style="text-align: center;"> File photo for reference only.</div><div><br /></div></div><div class="post-body entry-content" id="post-body-1056117481124527228" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-64730481487109770852024-03-07T17:27:00.000-08:002024-03-07T17:27:29.744-08:00 PINEAPPLE GINGER PORK CHOPS<p><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">1 can (20 oz) unsweetened pineapple tidbits</span></p><div class="post-body entry-content" id="post-body-3312574299226739728" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;">1 tsp fresh ground black pepper<br />1/2 tsp ground ginger<br />4 bone-in pork loin chops<br />1 tbsp butter<br />1/2 cup orange juice<br />1 tbsp cornstarch<br />1/8 tsp salt<br />1/4 cup water<br /><br />Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.) Combine the pepper and ginger; rub it over both sides of the chops. In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through. Remove the pork chops from the skillet and keep warm. In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened. Serve mixture over the pork chops.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-MQSDywi4Op4/WHO6KOoa9GI/AAAAAAAAndo/ozr4ywW2-icrUTOigsgdhomd1yV5Xu1MgCLcB/s1600/th%2B%25282%2529.jpg" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="320" src="https://4.bp.blogspot.com/-MQSDywi4Op4/WHO6KOoa9GI/AAAAAAAAndo/ozr4ywW2-icrUTOigsgdhomd1yV5Xu1MgCLcB/w320-h320/th%2B%25282%2529.jpg" style="border: none; position: relative;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">File Photo</div><div><br /></div><div style="clear: both;"></div></div><div class="post-footer" style="background-color: white; color: #999999; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.5px; line-height: 1.6; margin: 0.5em 0px 0px;"></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-78818190445302861832024-03-06T07:20:00.000-08:002024-03-06T07:20:54.365-08:00EASY PEACH MELBA<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;">1 cup frozen raspberries, thawed</span></h3><div class="post-body entry-content" id="post-body-1254500506390094987" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;">1 cup + 1 tsp sugar<br />1 tsp cornstarch<br />3 cups water<br />1 tsp finely grated lemon peel<br />1 tsp vanilla extract<br />2 fresh peaches<br />4 cups peach ice cream (or vanilla if you prefer)<br />4 tbsp whipped cream<br />4 tbsp chopped pecans<br /><br />Combine the raspberries, the 1 teaspoon of sugar, and the cornstarch in a small saucepan. Cook over low heat until thickened. This should take about ten minutes. Strain mixture through a fine sieve and allow to cool.<br /><br />Heat the 1 cup of sugar, water, lemon peel and vanilla extract in a large saucepan over low heat until the sugar dissolves. This should take about five minutes. Add the peaches and cook about ten minutes or until the peaches are tender. Chill.</div><div class="post-body entry-content" id="post-body-1254500506390094987" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-1254500506390094987" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;">Drain the peaches and peel. Cut peaches into halves from top to bottom; discard the pits. Place a peach half in each of 4 dessert dishes. Place 1 cup of ice cream in each peach half. Drizzle the raspberry sauce over the ice cream. Garnish with whipped cream and chopped almonds or pecans. Serve immediately.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-qpk8SWXe3_E/WxGMACYPK5I/AAAAAAAAwUM/yMlag-YvKSwh2ea_8PE9OvvFAsk754RwgCLcBGAs/s1600/peach.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="300" data-original-width="225" height="320" src="https://3.bp.blogspot.com/-qpk8SWXe3_E/WxGMACYPK5I/AAAAAAAAwUM/yMlag-YvKSwh2ea_8PE9OvvFAsk754RwgCLcBGAs/w240-h320/peach.jpg" style="border: none; position: relative;" width="240" /></a></div><div style="text-align: center;">File Photo</div></div><div class="post-body entry-content" id="post-body-1254500506390094987" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-1254500506390094987" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-4015945387381513032024-03-06T07:14:00.000-08:002024-03-06T07:14:31.443-08:00LIME CREME<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;">1 pkg (4-serving) lime-flavored gelatin</span></h3><div class="post-body entry-content" id="post-body-3612145923378057512" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;">3/4 cup boiling water<br />1/2 cup cold water<br />enough ice cubes to make cold water reach 1 cup<br />1 cup vanilla frozen yogurt<br /><br />Dissolve the gelatin in the boiling water. Add the cold water with ice to the mixture and stir until slightly thickened; remove remaining ice. Stir in the frozen yogurt and spoon into dessert glasses or cups.<br /><br />Yield:: 6 servings<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-3kFlFh6jDL8/WhRIYQPRmkI/AAAAAAAAtJI/wji-nwECFqgbP2Ce6M_X8Q1Nz7MBPD8xACLcBGAs/s1600/lime.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="169" data-original-width="202" src="https://2.bp.blogspot.com/-3kFlFh6jDL8/WhRIYQPRmkI/AAAAAAAAtJI/wji-nwECFqgbP2Ce6M_X8Q1Nz7MBPD8xACLcBGAs/s1600/lime.jpg" style="border: none; position: relative;" /></a></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-54279700728082300382024-03-06T06:26:00.000-08:002024-03-06T06:26:49.041-08:00 LEMON DREAM PIE<p><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">This recipe goes together in about 10 minutes but needs to chill for about an hour.</span></p><div class="post-body entry-content" id="post-body-2370657534436298192" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;">1 tbsp water<br />1 pkg lemonade unsweetened Kool-Ade style drink mix<br />1 tbsp frozen lemonade concentrate, thawed<br />2 pkgs (3-oz each)cream cheese, softened<br />1 cup powdered sugar<br />1 tsp vanilla extract<br />1 1/2 cups heavy whipping cream, whipped<br />1 Graham cracker pie crust<br />2 tbsps seedless raspberry jam, warmed; optional garnish<br />thin lemon slices, optional garnish<br /><br />In a small mixing bowl, combine the water and the lemonade soft drink mix until the mix is totally dissolved. Stir in the lemonade concentrate. Set aside.<br /><br />In a large bowl, beat the cream cheese, powdered sugar, vanilla, and the soft drink mixture until fluffy. Fold in the whipped cream. Spread the mixture into the Graham cracker crust. Chill for at least an hour until set before cutting. If desired, use the raspberry jam to drizzle on the serving plates before placing the pieces of pie on the plates. Top each slice with a thinly sliced lemon slice that has been slit to twist into a decorative design and add a couple of mint leaves if desired.<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" height="320" src="https://3.bp.blogspot.com/-0noOgABWCRM/WHK-HqzaSFI/AAAAAAAAnco/8Cw8k4S4cJo4GxUatq1VrRH0x91_Q4eXQCLcB/w320-h320/th%2B%25283%2529.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;">File Photo</div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-31952956310548053972024-03-05T06:29:00.000-08:002024-03-05T06:29:19.053-08:00STRAWBERRY LEMONADE (ALSO WITH DIABETIC INSTRUCTIONS)<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><span style="font-size: 14.85px;">2 pints fresh strawberries, pureed</span></h3><div class="post-body entry-content" id="post-body-8253495492793768401" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;">1 1/2 cups sugar*<br />3 cups water<br />1 1/2 cups lemon juice<br /><br />Heat water and sugar slowly until sugar dissolves. Mix the water with the strawberry puree then add the lemon juice. Stir to mix well. Chill in the refrigerator and serve over ice.<br /><br />*Diabetics use 1 1/2 cups Splenda or Stevia Granulated.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-HoGGJD1lKNw/WzGHDtM9qoI/AAAAAAAAwrk/DshEpgOadUMrda5-4su4ZVBRE1ZZ1a7hgCLcBGAs/s1600/lemonade.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="168" data-original-width="224" height="240" src="https://2.bp.blogspot.com/-HoGGJD1lKNw/WzGHDtM9qoI/AAAAAAAAwrk/DshEpgOadUMrda5-4su4ZVBRE1ZZ1a7hgCLcBGAs/w320-h240/lemonade.jpg" style="border: none; position: relative;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">file phot</div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-15238992941534409382024-03-04T07:03:00.000-08:002024-03-04T07:03:20.906-08:00TWO-BEAN TOMATO BAKE<p>1 1/2 lbs fresh green beans, cut into 2-inch pieces</p><p>1 1/2 lbs fresh wax beans, cut into 2-inch pieces</p><p>5 med tomatoes, peeled and cubed</p><p>1/2 lb fresh mushrooms, sliced</p><p>1 med sweet onion, chopped</p><p>\10 tbsp butter, divided</p><p>1 1/2 tsp minced garlic, divided</p><p>1 1/2 tsp dried basil, divided</p><p>1 1/2 tsp dried oregano, divided</p><p>1 tsp salt</p><p>1 1/2 cups soft breadcrumbs</p><p>1/3 cup grated Parmesan cheese</p><p>Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, 8 to 10minutes or until crisp tender. Drain; add the tomatoes and set aside.</p><p>In a skillet, sauté mushrooms and onions in 4 tablespoons of the butter. Add 1 teaspoon of the garlic, 1 teaspoon of the basil, 1 teaspoon of the oregano, and the salt. Add to the bean mixture; toss to coat. Spoon into a greased or sprayed 3-quart baking dish.</p><p>Melt remaining butter; toss with breadcrumbs, Parmesan cheese and remaining garlic, basil and oregano. Sprinkle over the bean mixture. Cover and bake at 400-degrees 20 minutes. Uncover and bake an additional 15 minutes or until golden brown.</p><p>Yield: 14-16 servings</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhPao4B7IvaJ6EBd3v6IB9fJ0N50p9mcGgjQL-gu3UFWbr2cF593NhMcM9RuTZJFv1-6800fKsPc4hinXC0K8ugK1YeP-xxqfDg14hJeAAneSc8ztVxf2dssSTTE9T3cuVERiDi-AYWsSmho90bKKqZLXM2OnZSk1XN37dr-NsA4G_8dQKQ5gi0Bblf0/s1200/Two-Bean-Tomato-Bake_EXPS_FTTMZ18_18329_B11_16_1b-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhPao4B7IvaJ6EBd3v6IB9fJ0N50p9mcGgjQL-gu3UFWbr2cF593NhMcM9RuTZJFv1-6800fKsPc4hinXC0K8ugK1YeP-xxqfDg14hJeAAneSc8ztVxf2dssSTTE9T3cuVERiDi-AYWsSmho90bKKqZLXM2OnZSk1XN37dr-NsA4G_8dQKQ5gi0Bblf0/s320/Two-Bean-Tomato-Bake_EXPS_FTTMZ18_18329_B11_16_1b-2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">recipe and photo from taste of home 20 years ago</span></div><br /><p><br /></p><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-60430088748136166642024-03-03T16:46:00.000-08:002024-03-03T16:46:45.191-08:00 10 MINUTE CREAMY PUMPKIN PIE<p><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">This pie goes together in about 10 minutes. It will need to refrigerate for about 2 hours.</span></p><div class="post-body entry-content" id="post-body-7260499357763816245" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 1.4; position: relative; width: 578.4px;">1/2 cup cold milk<br />1 pkg (6 serving size) vanilla instant pudding & pie filling mix<br />1 tsp pumpkin pie spice*<br />1 cup canned pumpkin (not pumpkin pie mix)<br />2 1/2 cups frozen whipped topping, thawed<br />1 Graham cracker pie crust<br /><br />In a large bowl, beat the milk, pudding mix and spice together with a wire whisk for 1 minute or until very thick. Whisk the pumpkin into the mixture. Gently stir in the whipped topping. Spread the mixture into the pie crust and refrigerate until set, about 2 hours. Serve topped with whipped cream sprinkled with cinnamon.<br /><br />*If you do not have pumpkin pie spice, use 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-K-99hMfp_tc/Wy6jqz6p-RI/AAAAAAAAwps/YDb8dAywGucO-AzumzDSSTe_X5RRAaHrQCLcBGAs/s1600/pumpkin%2Bpie.jpg" imageanchor="1" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="181" data-original-width="195" height="296" src="https://3.bp.blogspot.com/-K-99hMfp_tc/Wy6jqz6p-RI/AAAAAAAAwps/YDb8dAywGucO-AzumzDSSTe_X5RRAaHrQCLcBGAs/w320-h296/pumpkin%2Bpie.jpg" style="border: none; position: relative;" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;">File Photo</div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-70550214521318877742024-03-02T09:25:00.000-08:002024-03-02T09:25:40.034-08:00GINGERED NOODLE SALAD<p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #333333; font-size: 14.85px;">4 oz dry spaghetti or linguine</span></p><div class="post-body entry-content" id="post-body-5297196079191415902" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;">Cook pasta according to the package directions. Toss with the dressing below:<br /><br />NOODLE DRESSING:<br />1 tbsp minced ginger<br />3 tbsp sugar<br />1 tbsp catsup<br />1/4 cup lite soy sauce<br />1/4 tsp Chinese chile paste*<br />1 tbsp water<br />2 tbsp lime juice<br />1 tsp canola oil<br />2 cups mixed salad greens<br />4 lime wedges for garnish, if desired<br />In a medium saucepan combine the ginger, sugar, catsup, soy sauce, chili paste, and water. Bring to a simmer over medium-low heat and simmer for 1 minute. Remove from the heat then add the canola oil and lime juice. Using a wire whisk, blend well.<br /><br />Add the cooked and drained noodles to the dressing and stir in well to coat.</div><div class="post-body entry-content" id="post-body-5297196079191415902" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;">To serve, divide the salad greens evenly among 4 salad plates. Top with the noodles. Garnish each with a lime wedge, if desired.</div><div class="post-body entry-content" id="post-body-5297196079191415902" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-5297196079191415902" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;">*If you don't have the Chinese chili paste, substitute a small amount of crushed red pepper to taste.</div><div class="post-body entry-content" id="post-body-5297196079191415902" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WcPm3prOFjUrE_5RkL6lzHtq5y5c-K45B5JJTId8ZoCFtFrgpomuRedoJDbMnafa-Y5fJLreJodm_64I0bts4MtEf9jx7W59YV10FBuwRQghUMMyycjadHUf0v8pmI9xA0mke0AYOjgDFDqfrCPDzkRPtBpcdJ__7CXHMpMJPqGbnaPpsMkq5qAdQAo/s320/gingered%20noodle%20salad%20001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WcPm3prOFjUrE_5RkL6lzHtq5y5c-K45B5JJTId8ZoCFtFrgpomuRedoJDbMnafa-Y5fJLreJodm_64I0bts4MtEf9jx7W59YV10FBuwRQghUMMyycjadHUf0v8pmI9xA0mke0AYOjgDFDqfrCPDzkRPtBpcdJ__7CXHMpMJPqGbnaPpsMkq5qAdQAo/s1600/gingered%20noodle%20salad%20001.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div><br /><div class="post-body entry-content" id="post-body-5297196079191415902" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-5297196079191415902" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-5297196079191415902" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-5297196079191415902" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-5297196079191415902" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-79686890743423878602024-03-01T06:58:00.000-08:002024-03-01T06:58:56.803-08:00GERMAN-STYLE GREEN BEANS<p> 1 lb fresh green beans, cut into 2-inch slices</p><p>3 bacon strips, diced</p><p>1 medium onion, quartered and sliced</p><p>2 tsp cornstarch</p><p>1/4 tsp salt</p><p>1/4 tsp ground mustard</p><p>1/2 cup water</p><p>1 tbsp brown sugar</p><p>1 tbsp cider vinegar</p><p>Place beans in a saucepan and cover with water. Bring to a boil, cook8 to 10 minutes, just until crisp tender; drain and set aside.</p><p>In a skillet, cook bacon over medium heat until crisp. Remove from skillet to paper towels to drain. Reserve 1 tablespoon of the bacon drippings. Sauté the onion in the reserved bacon drippings until tender. </p><p>In a small bowl, combine cornstarch, salt, mustard and water until smooth. Stir into the onion and bring to a boil. Cook, stirring for a minute or two, until thickened. Stir in the brown sugar and vinegar. Add in the green beans and heat thoroughly. Sprinkle with the bacon.</p><p>Yield: 3 to 4 servings</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_rulIsB5Exxjk5Ur_AQUJQyPsDQx1sDDuT4RuPkZv5oy03Bxqp8-OhU9wdmQJvN_gLTedOrJUXU10OiZFHWtyGUoRgVi86LY97HOMb_XEY9CegxKJfe24wro-hV47Tk4TP7iLhTpU4CPkyfAKNX3f_Jw4dPXocS6QyPgr59K56LzflUqayCsuYLnFT8/s300/German.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="300" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_rulIsB5Exxjk5Ur_AQUJQyPsDQx1sDDuT4RuPkZv5oy03Bxqp8-OhU9wdmQJvN_gLTedOrJUXU10OiZFHWtyGUoRgVi86LY97HOMb_XEY9CegxKJfe24wro-hV47Tk4TP7iLhTpU4CPkyfAKNX3f_Jw4dPXocS6QyPgr59K56LzflUqayCsuYLnFT8/s1600/German.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">Recipe and photo TOH.</span></div><br /><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-42992069829235239632024-02-29T15:40:00.000-08:002024-02-29T15:40:03.445-08:00Venison Chili<p>1 lb boneless venison steak, cube</p><p>1/2 cup chopped onion</p><p>2 tbsp olive oil</p><p>1 can (15-oz) chili without beans</p><p>1/2 cup water</p><p>1/2 tsp garlic powder</p><p>1/2 tsp celery</p><p>In a large saucepan, cook venison and onion in oil until meat is browned, Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 hour or until meat is tender.</p><p>Garnish as desired.</p><p>Yield: 3 to 4 servings</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbxH_Jbsl09hLadKC713_Pz9KGzO3dPeMtNlFMJ4Kr8DCSKzD0vn4Kv7RR0xUeB16JR489BXjpscRBWC-iw0YQzc7BSBExRyYrXLru9l7SSxi8u57Bs-CR1JEuBjyKhR1twsVwzRKAeHHp8iy3dqGmF7JOk-w3poSeufLWaYXDHbr4y0HGcX9M4C1vJg/s474/venisosn%20chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="474" data-original-width="474" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbxH_Jbsl09hLadKC713_Pz9KGzO3dPeMtNlFMJ4Kr8DCSKzD0vn4Kv7RR0xUeB16JR489BXjpscRBWC-iw0YQzc7BSBExRyYrXLru9l7SSxi8u57Bs-CR1JEuBjyKhR1twsVwzRKAeHHp8iy3dqGmF7JOk-w3poSeufLWaYXDHbr4y0HGcX9M4C1vJg/s320/venisosn%20chili.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">file photo, not this exact recipe</div><br /> <p></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-44612196275942733482024-02-29T14:51:00.000-08:002024-02-29T14:51:24.425-08:00ANTHONY'S PINEAPPLE COLESLAW<p>Note: This salad is easy to put together but be aware it needs to be refrigerated for 2 hours before serving so plan ahead. It was a popular salad at a very popular San Diego Restuarant in the past. I don't believe the restaurant is still there.</p><p>1 cup mayonnaise</p><p>1/3 cup crushed pineapple</p><p>1 tbsp milk</p><p>1 tbsp ketchup</p><p>1 tsp sugar</p><p>1 tsp poppy seeds, optional</p><p>1 tsp Worcestershire sauce</p><p>8 to 10 cups coleslaw mix</p><p>In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seed, if using, and Worcestershire sauce. Place the coleslaw mix in a large bowl: add dressing and toss to coat. Cover and refrigerate 2 hours before serving.</p><p>Yield: 4-6</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshPeefbZzl2IU4Xbpqo7P6y1EvNJjRljXo3EMuPGq1eJytJQU-2UXjk5eTtwiV3SDnKe0hp7lNTHrwEkZaYtInKnmtpyGmxzTPXb4IjkD8z0BraVLQfKNBUctvBovhJ3NFvcelLTOQTX7s2e6HZYJGaRsrTPoECWC_BUdjQnXMdNL-7uqFvpEibBlm3k/s900/Anthonys-Fish-Grotto-Pineapple-Coleslaw-Recipe.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="824" data-original-width="900" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshPeefbZzl2IU4Xbpqo7P6y1EvNJjRljXo3EMuPGq1eJytJQU-2UXjk5eTtwiV3SDnKe0hp7lNTHrwEkZaYtInKnmtpyGmxzTPXb4IjkD8z0BraVLQfKNBUctvBovhJ3NFvcelLTOQTX7s2e6HZYJGaRsrTPoECWC_BUdjQnXMdNL-7uqFvpEibBlm3k/s320/Anthonys-Fish-Grotto-Pineapple-Coleslaw-Recipe.webp" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">file photo</span></div><br /><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-26277356968306704392024-02-29T06:01:00.000-08:002024-02-29T06:01:59.002-08:00PANKO CRISPY FRIED CHICKEN<p> </p><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 18px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;"><span style="font-size: 16.335px;">2 cups buttermilk</span></h3><div class="post-body entry-content" id="post-body-1665055215687532975" itemprop="description articleBody" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><div class="post-body entry-content" id="post-body-7967192578278859086" itemprop="description articleBody" style="font-size: 16.335px; height: auto; line-height: 1.4; position: relative; width: 578.4px;">2 tbsp hot pepper sauce<br />2 tbsp Dijon mustard<br />1 egg<br />1 1/2 tsp oregano<br />1 1/2 lbs (8) thin-sliced chicken breast cutlets<br />2 cups panko breadcrumbs<br />1/2 tsp salt<br />1/2 tsp black pepper<br />1 1/2 quarts canola oil for frying<br /><br />In a large glass bowl, whisk together the buttermilk, hot pepper sauce, Dijon mustard, egg, and 1/2 teaspoon of the oregano. Add the chicken cutlets to the marinade and turn to coat. Cover with plastic wrap and refrigerate 1 to 2 hours.<br /><br />In a shallow dish toss together the panko breadcrumbs, salt, pepper and remaining oregano; set aside.</div><div class="post-body entry-content" id="post-body-7967192578278859086" itemprop="description articleBody" style="font-size: 16.335px; height: auto; line-height: 1.4; position: relative; width: 578.4px;"><br /></div><div class="post-body entry-content" id="post-body-7967192578278859086" itemprop="description articleBody" style="height: auto; line-height: 1.4; position: relative; width: 578.4px;"><span style="font-size: 16.335px;">In a deep pot to avoid hot splattes, heat oil over medium heat until it reaches 350 degree or until crumbs sizzle when dropped into the oil. One at a time remove chicken cutlets from the marinade, shaking off the excess. Coat each cutlet with the bread crumb mixture. Discard marinade--do not reuse.</span><br /><br /><span style="font-size: 16.335px;">Add two to three cutlets to the hot oil, depending on size of cutlets. Fry for 3 to 4 minutes or until lightly browned. Transfer to a paper towel-lined platter or cookie sheet; keep warm. Let oil reheat then proceed to fry the remaining cutlets.</span><br /><br /><div class="separator" style="clear: both; font-size: 16.335px; text-align: center;"><a href="https://1.bp.blogspot.com/-GVONtSeV3Uw/U9lN1IfGVyI/AAAAAAAAV5Y/UbPwWOkVyS4/s1600/chick+cutlet.jpg" style="color: #336699; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" src="https://1.bp.blogspot.com/-GVONtSeV3Uw/U9lN1IfGVyI/AAAAAAAAV5Y/UbPwWOkVyS4/s1600/chick+cutlet.jpg" style="border: none; position: relative;" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">file photo</span></div></div></div>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0tag:blogger.com,1999:blog-1026472168893681869.post-40201286134093016422024-02-28T08:24:00.000-08:002024-02-28T08:24:40.852-08:00VENISON CHEESE DIP<p>1 lb ground venison</p><p>3/4 cup chopped onions, divided</p><p>3/4 cup chopped green bell pepper, divided</p><p>2 tbsp vegetable oil</p><p>1 lb process cheese, Velveeta-style, cubed</p><p>1 can (15-oz) chili without beans</p><p>1 bottle (12-oz) chili sauce</p><p>1/2 tsp garlic salt</p><p>1/2 tsp salt</p><p>1/2 tsp pepper</p><p>1/2 cup shredded cheddar cheese</p><p>Nacho chips</p><p>In a large skillet over medium heat, cook the venison, 1/2 cup of the onions and 1/2 cup bell pepper in the oil until meat is no longer pink: drain. Stir in the next 6 ingredients, cooking and stirring until the cheese is melted. Transfer to a serving dish and top with the shredded cheddar and the remaining onion and bell pepper. Serve with the chips.</p><p>Yield: 6</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJOi6iRdPGkIYQVxBdH14qT5MbBbU273lZ6TAtlu1yuFlP22CVEIsqVLHIEG2uTVZRmxp2bLzHgDKj8CUj0rNY_69r6rTUrQVdEY4AeiFrOk0QefPN85hLZSI-BHVVm4ZoR89g9pFtasWJRIIMvVFt0rPE4xuO66sjtsoLgLoRWSSkrz8ipEyQFkaqPY/s189/venison.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="189" data-original-width="189" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJOi6iRdPGkIYQVxBdH14qT5MbBbU273lZ6TAtlu1yuFlP22CVEIsqVLHIEG2uTVZRmxp2bLzHgDKj8CUj0rNY_69r6rTUrQVdEY4AeiFrOk0QefPN85hLZSI-BHVVm4ZoR89g9pFtasWJRIIMvVFt0rPE4xuO66sjtsoLgLoRWSSkrz8ipEyQFkaqPY/w320-h320/venison.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">recipe and photo TOH 2003</span></div><br /><p><br /></p><br /><p><br /></p>Linda C Wilsonhttp://www.blogger.com/profile/11818798884209100988noreply@blogger.com0