CHEESE RAVIOLI WITH CREAMY VEGETABLE SAUCE

1 pkg (1-lb) frozen or fresh refrigerated cheese ravioli

1/2 stick butter
1/2 cup frozen peas
1/2 cup cut green beans
1/2 cup chopped fresh asparagus
1 large ripe tomato, chopped
1/2 cup sliced fresh mushrooms
1 cup low-fat evaporated milk
1/2 tsp cornstarch
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup grated Parmesan cheese

Cook the ravioli according to the package directions.  Drain well.

While ravioli cooks, melt the butter in a large nonstick skillet over high heat.  Add the vegetables to the skillet and saute over high heat until tender; reduce heat.

Add the evaporated milk, cornstarch, salt, and pepper to the vegetables in skillet.  Simmer, stirring almost constantly, for about 5 minutes until thickened.

Place the drained ravioli in serving bowl and pour the creamy vegetable sauce overall.

Sprinkle with he grated Parmesan.

Yield: 4 servings

This is the file photo.

BLUEBERRY SOUR CREAM CORN MUFFINS

3/4 cup white whole-wheat flour

1/4 cup all-purpose flour
3/4 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, beaten
1 cup fat-free sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1 12 cups fresh or frozen (do not thaw) blueberries
2/3 cup whipped cream cheese
2 tbsp no-sugar-added blueberry fruit spread

Preheat oven to 400 degrees.
Grease 12 medium-size muffin cups or use paper liners; set aside.

Combine the flours, cornmeal, baking powder, baking soda, and salt in a medium mixing bowl.

Combine the egg, sour cream, and juice concentrate in a small bowl; add to the flour mixture, mixing only until moistened.  Very gently stir in the blueberries.

Spoon the batter into the prepared muffin cups, filling each one about 3/4 full.

Bake at 400 degrees for 18 to 20 minutes or until golden brown. Remove from oven and allow to stand in the pans for 5 minutes on a wire rack.

Remove muffins from pan and allow to cool slightly.

In a small bowl combine the cream cheese and fruit spread; serve with warm muffins.

file photo for reference only

CHEESY PARMESAN GRITS

1 cup quick-cooking grits

4 cups water
1/3 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup grated fresh Parmesan cheese

In a medium saucepan, bring the water and salt to a boil; gradually whisk in the grits.  Reduce heat to medium and cook, stirring occasionally, 8-9 minutes or until thickened.  Whisk in the pepper and Parmesan cheese.

SOUTHERN BUTTERMILK CORNBREAD

1 1/4 cups flour

1 cup + 3 tbsp white cornmeal
1/4 cup sugar
1 tbsp baking powder
1 tsp salt
1/4 cup butter, melted
2 large eggs
1 cup buttermilk

Preheat oven to 400 degrees.
Lightly grease an 8-inch iron skillet or cornbread pan and heat in oven for 5 minutes.

In a medium mixing bowl combine the flour, cornmeal, sugar, baking powder, and salt using a wire whisk.  Whisk in the butter.  When butter is incorporated whisk in the eggs and buttermilk until smooth.

Pour the batter into the heated iron skillet and bake at 400 degrees for 30 to 33 minutes until golden brown.

I have had this recipe and photo for so many years I have no idea where it originated.

STUFFED YELLOW PEPPERS

1/2 lb lean ground beef or chicken

3/4 cup uncooked whole-wheat couscous
1 tbsp olive or canola oil
1/2 cup finely chopped yellow onion
3 cups fresh spinach*, chopped
1 tsp oregano
1/2 tsp salt
2 1/4 cups water, divided use
4 large yellow** bell peppers
1/2 cup roasted bell peppers
1/2 cup tomato sauce
dash of ground red pepper

In a small nonstick skillet that has been sprayed lightly with nonstick cooking spray, brown the ground beef or chicken until no longer pink; drain and set aside.

In a large nonstick skillet, over medium-high heat, lightly toast the couscous.  This will take about 5 minutes, stirring often during this time.  Remove from skillet and set aside.

In the large skillet, heat the oil and add the onion; cook a couple of minutes until translucent.  Add the spinach, oregano and salt; cook until the spinach is wilted.  Add 2 cups of the water and bring to a boil.  Stir in the couscous and bring back to a boil.  Reduce the heat to simmer and cook, covered, for about 8 minutes or until the light is absorbed.

Cut a half-inch off the tops of the bell peppers; remove the seeds and membranes.

Combine the browned meat with the couscous mixture; use to fill the bell peppers then replace the tops.  Place the peppers in a deep skillet or pan that will allow peppers to stand upright with the lid on.  Pour the remaining 1/4 cup of water into the bottom of the pan or skillet.  Bring the water to a boil; place a tight-fitting lid on pan and cook on medium to medium low for 8 to 10 minutes or until the peppers are slightly soft.  Remove peppers to a serving plate with sides or a shallow dish.

While peppers cook, make the sauce by combining the roasted bell pepper, tomato sauce, and red pepper in a blender or food processor.  Process until the mixture is smooth.  Transfer mixture to a small microwave-safe bowl and cook in microwave for 2 minutes, stirring after 1 minute.

To serve, pour the sauce over the peppers or divide the sauce onto 4 serving plates and set a pepper in the center of each.

*Or 4-oz chopped frozen spinach, thawed and squeezed dry
**red or green bell peppers may be substituted

Note: File Photo

THE GREAT AMERICAN POTATO SALAD

4 cups cubes potatoes cooked just until tender

1 cup mayo-type salad dressing

1 tsp prepared mustard

1/2 tsp celery seed

1/2 tsp salt

dash of freshly ground black pepper

2 hard-boiled eggs, chopped

1/2 cup chopped onion

1/2 cup sliced celery

1/2 cup chopped sweet pickle

Drain potatoes well.

Combine the salad dressing, mustard, celery seed, salt, and pepper mixing well.  Add the eggs, onion, celery, and pickle; toss lightly to mix.  Cover dish and chill until serving time.

I have had this recipe and photo for many years.

I have no idea where I got it.

CLEANING WOODEN CUTTING BOARDS

This is a post from my health blog. I am sharing on my food blogs as this is important information.

Bacteria can grow in the deep knife cuts on wooden cutting boards because wood is porous and nearly impossible to clean.  A quick wipe is not enough to kill the germs on such a board.  To be sure you are getting rid of all the germs, soak wooden cutting boards in 1 tablespoon of bleach per gallon of water for at least 2 minutes.  Wash the board with hot soapy water following the soaking.

file photo

MAY YOU HAVE A SAFE AND HAPPY HOLIDAY

HAPPY EASTER

Wishing You A Safe and Happy Holiday!