CHOCOLATE MUG CAKE

1/4 cup flour

1/4 cup sugar
1/4 cup cocoa powder
pinch of salt
1/4 cup milk
1/4 cup butter, melted
2 large eggs, lightly beaten
1 tsp vanilla extract
1/4 cup semisweet chocolate chips

In a small mixing bowl stir the flour, sugar, cocoa, and salt together.  Add the milk, butter, eggs, and vanilla; stir well to incorporate.  Fold in the chocolate chips.

Divide the batter evenly between two microwave safe mugs; sprinkle extra chocolate chips over the tops.

Microwave cups together on high for 2 minutes.

Cake will be very moist and gooey in the centers.  Allow to set for 15 minutes before eating.

Note: Basic idea for this recipe is from an old Ladies Home Journal.

PORK GUMBO

1 (1 lb) pork loin roast, cut into 1/2-inch cubes

nonstick cooking spray
1 tbsp butter
2 tbsp white whole-wheat flour (or your favorite low-carb option)
1 cup water
1 can (16-oz) stewed tomatoes, undrained
1 pkg (10-oz) frozen cut okra
1 pkg (10-oz) frozen succotash
1 beef bouillon cube
1 tsp hot pepper sauce
1 tsp freshly ground black pepper
1 bay leaf

Spray a Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add the pork; cook, stirring, 4 minutes or until browned. Remove pork from pan.

Add the butter to the Dutch oven; stir in the flour. Cook, stirring, until roux is browned; whisk in the water.

Add the pork back into the pan along with the remaining ingredients; bring to a boil. Reduce heat to low and simmer 15-20 minutes.

Remove bay leaf and discard before serving.

Yield: 4 servings

This is the file photo.

SIMPLE SALISBURY STEAK

1 can (10 3/4-oz) condensed cream of mushroom soup, divided

1 lb ground beef
1/3 cup dry bread crumbs
1/4 cup finely chopped onion
1 egg, beaten
1 tbsp canola or coconut oil
1 1/2 cups sliced fresh mushrooms

In a large mixing bowl combine the beef, 1/4 cup of the soup, bread crumbs, onion, and egg; mix thoroughly. Shape firmly into 6 equal patties.

In a large skillet, over medium-high heat, heat the oil; add the patties and cook until browned on both sides. Remove patties from the skillet and set aside.  Pour fat out of skillet.

In the same skillet used for browning the patties, stir in the remaining soup and the mushrooms; place patties back in skillet; reduce heat to low.

Place a lid on the skillet and cook for 20 minutes or until the beef is cooked through and is no longer pink; turn occasionally during cooking.

To serve, spoon the mushroom sauce over the patties.

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SPANISH OMELET

2 tbsp olive oil

1 tbsp unsalted butter
3/4 lb small red potatoes, sliced very thin
1 cup diced onion
1 large orange bell pepper, seeded and cut into 1 1/2-inch strips
1 tsp minced garlic
1 tsp kosher salt
1/2 tsp ground pepper
10 large eggs
2 tbsp chopped flat-leaf parsley

Heat oven to 400 degrees.

Heat the oil and butter in a large ovenproof nonstick skillet over medium heat.  Add the potatoes, spreading them out and flipping them to coat evenly with the oil mixture.  Cook 6 minutes, turning occasionally, until lightly golden and barely soft.  Add the onion, bell pepper, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, carefully stir into the potatoes.  Cover the skillet and cook for 3 minutes tossing once or twice until the onion is translucent.

In a large bowl whisk the eggs with the remaining salt and pepper; stir in the parsley.  Pour over the potato mixture.  Allow the eggs to set in skillet for 1 minute; gently combine the vegetables and eggs with a spatula.

Cook over moderate heat until the eggs begin to solidify around the edges, approximately 4 minutes.

Place the skillet in the oven and bake 6 minutes or until the eggs are just set, slightly puffed, and shrinking away from the sides of the skillet.

Remove from oven.

Loosen the edges of the omelet with a spatula and slide out onto a serving plate or a cutting board.  Cut into 4 servings and serve immediately.

Note: This is an old Redbook magazine recipe and photo.

CRAB-STUFFED CHICKEN BREASTS

This is an old Country Cooking recipe.

4 tbsps butter or margarine, divided
1/4 cup all-purpose flour
1 cup chicken broth
3/4 cup milk
1/4 cup chopped onion
1 can (6-oz) flaked crabmeat, drained, flaked, cartilage removed
1 can (4-oz) mushroom stems and pieces, drained
1/3 cup crushed saltines (about 10 crackers)
2 tbsp fresh minced parsley
1/2 tsp salt
Dash pepper
4 (1-lb total) boneless skinless chicken breast halves
1 cup (4-oz) shredded Swiss cheese
1/2 tsp paprika
Hot cooked rice, optional

In a saucepan, melt 3 tablespoons butter.  Stir in flour until smooth.  Gradually stir in broth and milk.  Bring to a boil; boil and stir for 2 minutes.  Remove from the heat; set aside.

In a skillet, saute onion in remaining butter until tender.  Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through.

Flatten chicken to 1/4-inch thickness.  Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick.  Place in a greased 9-inch square baking dish.  Top with remaining white sauce.  Cover and bake at 350 degrees for 30 minutes or until chicken juices run clear.  Sprinkle with cheese and paprika.  Bake, uncovered, 5 minutes longer or until cheese is melted.

Remove toothpicks.  Serve with rice if desired.

Yield: 4 servings

Note from Linda: When I credit a recipe I try to list as originally written.  However, I don't believe in using margarine (our bodies are made to absorb natural products, not artificial ones).  I also don't use refined products so I recommend using white whole-wheat flour rather than all-purpose and whole-wheat saltines instead of regular.  I would also use brown rice.

EASY PIE MERINGUE

Enough for an 8 or 9-inch pie.

3 egg whites
1/4 tsp cream of tartar
6 tbsps sugar

Preheat oven to 350 degrees.

In a small mixer bowl beat egg whites with cream of tartar to soft peaks; gradually add the sugar, beating until stiff but not dry.

Spread the meringue over the top of the pie being careful to seal to the edges of the pastry shell.

Bake 12 to 15 minutes or until lightly browned.

Allow to cool before cutting.

ZUCCHINI AND OLIVE PASTA SAUCE

2 tbsps olive oil

1 cup chopped onion
1 large garlic clove, minced
1 can (14-oz) whole peeled tomatoes and juice, do not drain
1 can (6-oz) tomato paste
1 cup water
1 cup sliced and quartered zucchini
1/2 cup sliced pitted ripe olives, drained
2 tbsp capers, drained
1/2 tsp salt

Heat the oil in a 3-quart saucepan; add the onion and garlic, saute until softened.  Add the tomatoes and juice, tomato paste, water, zucchini, olives, capers and salt; stir to break up the tomatoes.

Bring the mixture to a boil; reduce the heat and simmer, uncovered, 15 to 20 minutes.

Serve over your favorite cooked pasta.

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May be covered and stored in the refrigerator for up to 3 days.
Yield: 4 cups.

SUMMER SQUASH MEDLEY

This recipe may be titled "Summer" Squash Medley but it is an excellent side dish anytime of the year.  It would even be a great side dish for your Thanksgiving and Christmas tables!  I got this recipe some years ago from a Taste of Home publication.

1 medium-size yellow summer squash, sliced thin
1 medium-size zucchini squash, sliced thin
1/3 cup chopped onion
1 tbsp butter
1 tbsp brown sugar
1/4 tsp minced garlic
1/8 tsp lemon juice
1/8 tsp salt

In a small skillet, saute the squashes and onion in the butter until crisp-tender; add the remaining ingredients. Cook and stir until the vegetables are tender.

Yield: 2 servings

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COLORFUL OVEN VEGETABLES

1/3 cup butter

1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp freshly ground black pepper
3 cups cauliflowerets
2 cups broccoli florets
6 medium carrots, julienned
3 small onions, quartered

Place the butter in a shallow 3-quart baking dish; place in a 400 degree oven for 5 minutes or until melted.

Stir the thyme, salt, and pepper into the melted butter.  Add the vegetables and toss to coat.

Cover dish and bake for 25 to 30 minutes or until the vegetables are crisp tender.

ONE HOUR YEAST ROLLS

This is a quick and easy recipe for yeast rolls even though the process takes an hour.  I got this recipe from fb a few years ago and left the reference at the end.

1 cup of warm water 
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour

1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

2.) Stir in salt and beaten egg to yeast mixture.

3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes. 

5.) Bake in 375 degree oven for 10 minutes.

6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

7.) Enjoy!

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the file photo