HOT REUBEN CASSEROLE

For those of you who don't know, I also write a health blog about how foods and eating affects our health.  I have posted a few times about how sauerkraut is a healthy food.  If you don't like sauerkraut or you are just starting to try it, give this recipe a try.  Sometimes it is easier to learn to like a food when you aren't eating it by itself.

2 cans (10-oz each) chopped sauerkraut, drained
1 lb thinly sliced corned beef, coarsely chopped
3/4 cup Thousand Island salad dressing
1/2 lb thinly sliced Swiss cheese
5 1/2 cups coarsely crumbled rye bread
1/4 cup butter, melted

In a greased 8 x 11 1/2-inch baking dish or pan, layer the sauerkraut, corned beef, dressing, cheese, and breadcrumbs in the order listed.  Drizzle the butter overall.

Bake casserole uncovered in 375-degree oven for 30 to 40 minutes or until the casserole is heated through and the breadcrumbs are lightly browned.

Note:  I first found this recipe in an old Leisure Arts book of foods good for gifting. If you choose to take this casserole to someone for them to bake later, all you need to give them for directions is the last paragraph of baking instructions above.  Thus the 10-minute variation in cooking time.  When making at home for a family meal the 30 minutes should be long enough.  If made ahead and refrigerated, it may take 40 minutes.

CHRISSY'S TANGY SEAFOOD DIP

I have no idea who Chrissy is, (Teigen probably) but I got this recipe from allrecipes a couple years ago. It is supposedly reminiscent of a dip served at Olive Garden several years ago. I don't eat seafood, so I wouldn't know. I do know, however, that many of you love seafood so perhaps you will enjoy this recipe.

1 cup marinara sauce

1 pkg (8-oz) cream cheese, softened

4-oz (1 cup) white cheddar cheese, shredded

3/4 cup frozen cooked, peeled, deveined, tail-off shrimp (61-70 count), thawed and coarsely chopped

1 can (6-oz) crabmeat, drained and flaked

2 tsp Old Bay seasoning

2 tsp Worcestershire sauce

1/2 tsp black pepper

Chopped fresh parsley, for garnish

Desired dippers. such as crostini, crackers, and/or mini bell pepper halves

Preheat oven to 350-degrees. 

Spread marinara in an even layer in bottom of an 8 or 9-inch baking dish.

In a bowl, stir together cream cheese, cheddar cheese, shrimp, crabmeat, Old Bay seasoning, Worcestershire and pepper. Spoon the mixture over the marinara and spread into an even layer.

Bake 30 to 40 minutes until the top is a golden brown. Remove from oven and let stand 5 to 10 minutes. Garnish with the parsley and serve with the desired dippers.

Yield: 8 servings

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FRIED CORN AND ONIONS

This is an old recipe from the 1960s.

1/3 cup butter or margarine
2 medium onions, sliced thin
2 12-ounce cans Mexican-style whole kernel corn, drained

Melt butter in skillet.  Add onion; sprinkle with some salt and a dash of pepper.  Cover; cook over low heat 5 minutes, shaking skillet often.  Add the corn; mix.  Heat uncovered 5 minutes, stir often.  Season to taste. Serves 6 to 8.

recipe from this book

QUICK AND EASY PEANUT BUTTER & FUDGE PIE FROM KEEBLERS

This recipe is a recipe from a Keebler's magazine ad that I cut out several years ago.  It is a great make-ahead dessert since he has to freeze overnight but only takes a few minutes to make.

 

Click on photo to enlarge for easier reading.

HEARTY CHICKEN SPAGHETTI CASSEROLE

8 oz uncooked spaghetti, broken into 3-inch pieces

3 cups cubed rotisserie chicken

1 can (10 1/4-oz) condensed cream of chicken soup, undiluted

1 cup 2% milk

1 med onion, chopped

1 cup shredded sharp cheddar cheese, divided

1 cup Swiss cheese divided

1 can (4-oz) mushroom stems and pieces, drained

1/2 cup chopped roasted sweet red peppers

3 tbsp mayonnaise

1 1/2 tsp steak seasoning

1/2 tsp dried basil

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.

Drain spaghetti and add to the chicken mixture, toss to coat. Transfer to a greased 13x9-inch baking dish. Cover and bake at 350-degrees for 20 minutes. Uncover and sprinkle with the remaining cheeses. Bake until heated through and cheese is melted, 5 to 10 minutes longer.

Yield: 6 servings

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CREAMY SEAFOOD PASTA

This recipe is from the Pillsbury Bake-Off contest in 2004.

16-oz uncooked linguine

1 can (18.5-oz) Progresso Traditional New England clam chowder

1 cup milk

1/2 cup shredded Parmesan cheese

2 garlic cloves, finely chopped

2 tablespoons olive oil

1 1/2-lb uncooked deveined peeled large shrimp, tail shells removed

1 package (8-oz) sliced fresh mushrooms

4 medium green onions, chopped

1/4 to 1/2 teaspoon crushed red pepper flakes

1/2 cup chopped fresh parsley

Salt and pepper to taste

1/2 cup shredded Parmesan cheese, if desired

In a 5 to 6-quart Dutch oven, cook linguine as directed on package. Drain well and return to the Dutch oven, cover to keep warm.

Meanwhile, in a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Cover, blend on medium speed until the mixture is smooth. Set aside.

In a 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Cook shrimp, mushrooms and onion in oil about 5 minutes, stirring frequently, until shrimp turn pink.

Stir in pepper flakes and soup mixture; cook until hot. Stir in parsley, salt and pepper.

Pour over cooked linguine in Dutch oven, tossing gently to coat. Top individual servings with shredded Parmesan cheese, if desired.

Yield: 8 servings

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TORTELLINI SALAD

1 lb fresh broccoli florets*

2 cups tightly packed fresh baby spinach leaves, torn into bite-size pieces
1 cup diced red bell pepper
2 pkgs (9-oz each) small cheese-filled tortellini, cooked, drained, cooled
1/4 cup red wine vinegar
2 tbsp olive oil
1 1/2 tsp lemon juice
1 tsp sugar
1 tsp garlic salt

Steam broccoli until crisp tender.

Steam spinach until just wilted.

In a large bowl combine broccoli, spinach, red pepper and tortellini; toss well.

In a small bowl, combine the vinegar, oil, lemon juice, sugar, and garlic salt; blend well.

Pour the dressing over the tortellini and vegetables in the large bowl and toss to coat well.

*May substitute asparagus for broccoli.

Yield 4 servings

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LOUISE FRANKS' DEVILED EGGS (from Fannie Flagg's Can't Wait to Get to Heaven)

1 dozen hard-cooked eggs

1 5-oz jar pasteurized Neufchatel cheese spread with olives, or pimiento-flavored

2 tablespoons mayonnaise

2 tablespoons minced sweet pickles

2 tablespoons minced sweet onion

1/2 tsp salt

Peel eggs and cut in half lengthwise. Mash yolks; blend with cheese spread and mayonnaise. Stir in remaining ingredients. Fill egg whites. Yield: 3 dozen

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TROPICAL LAYERED PUDDING

2 packages vanilla pudding mix

3 cups milk

2 regular cans pineapple chunks (drained, saving 1 cup of juice + juice to coat the bananas)

4 bananas, sliced and dipped in the pineapple juice to retain color

1 cup pineapple juice (saved from the pineapple chunks0

1 package vanilla wafers

Prepare pudding as directed using the 3 cups of milk and the 1 cup of pineapple juice as a substitute for the 4th cup of milk. Layer as follows: Vanilla wafers, bananas, pineapple chunks, pudding.

I suggest garnishing the pudding with some vanilla wafers around the edges and/or sprinkling a bit of coconut over the top.

clipart - I do not have a photo of this recipe

S0-SIMPLE LEMONY CHICKEN SOUP

1 cup diced celery

1 cup diced carrot

1 quart chicken broth

2 cups shredded cooked chicken breasts

1 1/2 cups cooked orzo

1/4 tsp cracked black pepper

2 eggs

1/2 cup fresh lemon juice

1 tbsp chopped parsley

Sliced lemon for garnish, optional

Coat a large with nonstick cooking spray. Add the celery and carrot and cook over medium heat about 5 minutes. Stir in the broth and bring to a boil. Reduce the heat and simmer 2 minutes.

Stir the chicken, orzo and pepper into the pot and heat through.

In a bowl, whisk the eggs and lemon juice together. While whisking constantly, add broth mixture to the egg mixture. Stir back into pot and add parsley and lemon, if using.

Yield: 4 servings

recipe and photo Woman's World 26

 

PORK BURGERS WITH PEPPERS AND MUSHROOMS

2 small red and/or green bell peppers

1 banana or jalapeno pepper, seeded and chopped
1 lb ground pork (not sausage)
1 tbsp Worcestershire sauce
2 tsp fresh ground pepper
8-oz fresh sliced mushrooms
4 flat breads
1/2 cup mayonnaise

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

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

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

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

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

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CUBE STEAK HAYSTACKS

This is a recipe I got from Betty Crocker in 1971.

1 package hash browns with onions, cooked according to package directions

2 tablespoons shortening, melted in a large skillet.

6 beef cubed steaks, cook in the melted shortening for 3 to 5 minutes per side over medium heat; remove from skillet.  Sprinkle with 1/2 teaspoon salt to season.

Spread 2 teaspoons catsup over the top of each steak.

Top each steak with 1/2 cup of the prepared hash brown potatoes and top each with 1 tablespoon shredded cheddar cheese.

Return the skillet to the heat, cover and cook over low heat for a couple of minutes until cheese melts.

Yield: 6 servings

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ONE POT CHICKEN SAUSAGE, SPINACH AND RICE

2 tsp garlic powder

2 tsp dried oregano

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp red pepper flakes, optional

2 tbsp olive oil

12-oz fully cooked chicken sausage, sliced into 1/8-inch rounds

1 1/2 cups uncooked jasmine rice, rinsed

4 cups low-sodium chicken broth

3 cups roughly chopped baby spinach

Juice of 1 lemon

1 tbsp reduced-sodium soy sauce

In a small bowl, mix garlic, oregano, salt and peppers. Set aside.

Heat oil in a large, lidded sauté pan or Dutch oven over medium heat. Add sausage and cook until browned and crisp, 2 to 3minutes per side. Transfer to a plate.

In the same pan, add rice. Cook, stirring, until golden and fragrant, about a minute. Stir in the spices and broth. Bring to a boil over medium-high heat. Reduce heat to low, cover and cook until liquid is absorbed and rice is fluffy, 14 to 16 minutes, stirring halfway through cooking to prevent sticking.

Add spinach, lemon juice and soy sauce and stir until spinach is wilted, about a minute. Turn off heat and return sausage to the pan. Mix well and spoon into 4 bowls for serving.

Yield: 4 servings

recipe idea and photo Woman's World '26

PORK MILANESE

1 (1 to 1 1/2) lb pork tenderloin, cut crosswise into 4 pieces

1 tbsp fresh lemon juice + lemon wedges for serving

Kosher salt and pepper

1 large egg + 1 large egg white

1/4 cup all-purpose flour

1 cup panko 

6 tbsp olive oil, divided

2 tbsp unsalted butter, divided

1 tbsp red wine vinegar

1 small shallot, thinly sliced

1 pint grape or cherry tomatoes, halved

2 cups baby arugula

1/4 cup small basil leaves

Wrap a meat mallet or heavy can in plastic wrap. Working with one piece at a time, pound pork in sliding motion, from center outward, until evenly 1/4-inch thick. Rub surface with lemon juice, then season with 1/2 teaspoon each of salt and pepper.

In a shallow bowl, beat egg and egg white together. Place flour and panko in separate shallow bowls. Working with one piece at a time, coat pork in flour, then egg, then panko, pressing gently to help crumbs adhere.

Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet on medium heat. Add 2 pork cutlets and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer pork to plates and repeat with 2 tablespoons oil, remaining butter and pork.

In a medium bowl, whisk together vinegar, remaining oil and 1/2 teaspoon each of salt and pepper. Stir in shallot, thin toss with tomatoes. Fold in arugula and basil. Serve spooned over the pork with lemon wedges.

Yield: 4 servings

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ALABAMA ORANGE SLICE COOKIES

1 1/2 cups brown sugar

1/2 cup shortening
2 large eggs
2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1 lb orange slice candy
1/2 cup flour
1/2 cup flaked coconut
1/2 cup chopped nuts
1/2 cup rolled oats

Preheat oven to 325 degrees.
Lightly grease cookie sheets; set aside.

In large mixing bowl cream the brown sugar, shortening, and eggs together until light and fluffy.

In a separate bowl, combine the sifted flour with the baking soda and salt; blend into the creamed mixture.

Dice the orange slice candy; mix with the 1/2 cup flour.  Add candy to the cookie mixture.  Stir in the coconut, nuts, and oats.

Roll dough into 1-inch balls and place on the prepared cookie sheets.  Press each ball lightly with a fork to form criss-cross pattern, if desired or lightly with back of large spoon.

Bake at 325 degrees for 10 to 12 minutes.

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HERBY TAHINI DIP

1/2 cup tahini

1 cup basil leaves, roughly chopped

1/2 cup flat-leaf parsley, including tender stems, roughly chopped

1/2 oz chives, roughly chopped

1/2 tsp grated lemon zest, + 3 tbsp lemon juice

2 tbsp olive oil

1 tsp pure maple syrup

Kosher salt

Black pepper

Fresh veggies and baguette slices for dipping

In a food processor, combine tahini, herbs, lemon zest and juice, oil, maple syrup, 1/2 tsp salt, 1/4 tsp pepper and 1/4 cup water. Process, scraping down bowl as needed, until smooth. Cover and refrigerate at least 1 hour before serving with the veggies and baguette slices.

the file photo GH 2024

OVEN CORN ON THE COB

I saw this on Pinterest but wasn't sure.  However, a friend of mine did her corn this way and she said she will always cook hers this way now.

Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.

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KILLER LEMON CREAM SCONES

2 cups flour

1/2 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 tsp lemon peel, grated finely

1 cup heavy cream

3 tbsp water

Preheat oven to 375-degrees.

In a medium bowl, combine flour, sugar, baking powder, salt and lemon peel. Stir in the cream and water, using a fork. Mix until dough forms a rough ball. Knead dough 4 or 5 times on a lightly floured surface. Place on greased cookie sheet and pat into an 8-inch round circle. Using a large knife, cut into dough halfway, making 8 wedges.

Bake 20 to 25 minutes, until golden brown. Cool on wire rack and cut into wedges while still warm. Serve with lemon curd or Devonshire cream.

Yield: 8 scones

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recipe from Laura Child's Lemon Curd Killer

 

COLA GRILLED PORK CHOPS

Note: I do not recommend substituting diet soda.

1 12-oz can cola
1 cup ketchup
1/4 cup apple cider vinegar
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
4 (6-oz each) bone-in pork chops

In a medium saucepan combine the cola, ketchup, vinegar, onion powder, garlic powder, and pepper; simmer about 20 minutes until sauce has reduced to approximately 1 cup.  Remove from heat and set aside.

Heat an electric grill to medium-high or coals of charcoal grill to medium-hot.  Lightly spray grill rack with nonstick cooking spray.

Grill chops 6 to 8 minutes per side, brushing generously with the cola sauce.

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MINI BROCCOLI FRITTATAS

1 small bunch broccoli (about 1/2 lb)

10 large eggs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
3 cups grated low-fat sharp cheddar cheese
1/3 cup minced fresh parsley

Preheat oven to 375 degrees.

Very lightly spray 24 mini muffin cups with nonstick cooking spray.

Cut down broccoli into small florets. (You can save the stems to add to soups and/or casseroles if you don't want to waste them. Do not use them in this recipe.)

Place broccoli in a large saucepan and cover with water; bring to a rolling boil. Cook until broccoli is bright green but is still crisp. Drain in a colander, rinse and drain again. Be sure broccoli is drained well.

Whisk the eggs with the salt, pepper, red pepper flakes until combined. Give one last good whisk and pour into a pitcher with a good pouring spout.

Into each muffin cup place about 1 1/2 tablespoons of the cheese and a little broccoli. Gently pour the egg mixture into the muffin cups but do not fill to the brim as the frittatas will puff up during baking.

Place on the middle oven rack and bake 12 to 15 minutes until set.

Remove from oven and allow to cool a few minutes then remove from pan. Use a thin knife to loosen if needed. Place mini frittatas on a plate and sprinkle with the remaining cheese and the parsley.

This recipe is great for appetizers or as a brunch item.

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DOLE WHIP

When I was at Disney World many years ago, I did not have a Dole Whip.  But for those of you who did or have heard about them and wanted to try one, this recipe I got from a friend is for you.

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

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SHAKSHUKA WITH FETA

3 tbsp olive oil

1 medium-sized onion, finely chopped

2 large red bell peppers, seeded and diced

4 garlic cloves, finely chopped

1 tsp ground cumin

1/4 tsp kosher salt

1/4 tsp black pepper

2 tsp harissa

2 tbsp tomato paste

5 large ripe tomatoes OR 1 can (28-oz) crushed tomatoes

5-oz feta cheese

4 large eggs

Chopped cilantro, for garnish

1 avocado, sliced, optional

Preheat oven to 375-degrees.

In a cast iron pan or a shallow Dutch oven, heat olive oil over medium heat. Add onion to the pan and stir for 2 minutes.

Add bell peppers, garlic, cumin, kosher salt, black pepper, harissa and tomato paste. Cook for 8-10 minutes, until pepper have softened.

Add the tomatoes and cook on simmer for another 10 minutes. Crumble feta cheese over the tomato mixture. Make four dips in the sauce and carefully crack the eggs into the holes.

Transfer the pan to the oven and bake for 8-10 minutes, depending on how runny you want the yolks. Garnish with the cilantro and the sliced avocado, if desired.

Yield: 4 servings

recipe basics first for women 2024, file photo for reference

CHIMICHURRI CHICKEN BREASTS

Note: The recipe calls for chilling at least one hour before grilling. Plan accordingly.

3/4 cup extra-virgin olive oil

1 bunch cilantro

1 tbsp chopped fresh oregano

1/4 cup red wine vinegar

1 1/2 lbs boneless, skinless chicken breasts

In a food processor, blend olive oil, cilantro, oregano and vinegar. Season to taste with salt and pepper. In a bowl, combine half the sauce and chicken. Cover and chill at least an hour.

Prepare grill for direct medium-high heat cooking. Place chicken breasts over direct heat and cook, flipping once, until cooked through 7-8 minutes per side. Serve grilled chicken with remaining chimichurri.

Yield: 6 servings

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OLIVE OIL-POACHED BROCCOLI WITH GARLIC AND LEMON

Kosher salt

1/2 cup extra-virgin olive oil

3 medium garlic cloves, thinly sliced

 1/4 tsp red pepper flakes

 1 1/2 - 1 3/4 lbs broccoli, stems peeled

Grated lemon zest, to serve

Finely grated Parmesan or Romano cheese, to serve (optional)

Heat oven to 425-degrees and place rack in middle position. 

In a large bowl, combine 3 tablespoons water and 1 teaspoons salt; stir until salt dissolves. Stir in the oil, garlic and pepper flakes.

Cut broccoli into spears with stems of about 1 1/2-inches. Add broccoli to the bowl and toss until evenly coated. Transfer to a 9 X 13-inch baking dish, keeping broccoli in an even layer; drizzle on any oil mixture remaining in the bowl. Cover tightly with foil and bake until a skewer inserted into the thickest part of the stems indicates tenderness, approximately 30 to 35 minutes.

Immediately upon removing from oven, remove foil. Transfer broccoli to a serving platter and drizzle with the liquid in the baking dish. Sprinkle with grated lemon zest and the cheese, if desired.

Yield: 4 servings

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ORANGE CHICKEN BREASTS

4 large chicken breasts (24-0z total)
salt to taste
1/4 cup flour
2 tbsp butter
1 tbsp canola oil
2 green onions, chopped fine
1/3 cup chicken broth
1/3 cup fresh squeezed orange juice
1 tbsp balsamic vinegar
1 tsp sugar or Splenda granulated

Pound chicken to a thickness of 1/2-inch.  Sprinkle the salt over the chicken and dredge in the flour.
Shake off any excess flour.

Melt half the butter with the oil in a large skillet over medium-high heat until the butter foams.  Add the chicken and cook until cooked through and golden brown.  Turn once during cooking to brown both sides.  This will take 8 to 10 minutes. Remove from skillet to a plate and cover with foil; set aside. 

Add the green onions to the skillet and saute about a minute.  Add the broth, orange juice, vinegar, and sugar or Splenda; cook while stirring until slightly reduced, about a minute or two.  Remove from the heat and stir in the other half of the butter.  Stir until thickened.

To serve, slice the chicken and pour the sauce over chicken. Garnish with fresh orange slices, if desired. Serving suggestions: Serve with potatoes or rice and steamed broccoli.

Yield: 4 servings

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VEGETABLE SALAD WITH HOMEMADE VINAIGRETTE

5 medium red potatoes

1/2 lb fresh green beans, broken into 2-inch pieces
1 medium red bell pepper, cut into thin strips
1 cup frozen corn, thawed
1 rib of celery, sliced thin
1 medium carrot, shredded
2 or 3 green onions, sliced thin
1 1/2 cups cubed mozzarella cheese

Cut potatoes into 1/2-inch slices and quarter each slice.  Place in a large saucepan and cover with water; bring to a boil.  Reduce heat and cook, covered, until potatoes are just tender, drain.

While potatoes cook, place the green beans in a small saucepan and cover with water.  Bring beans to a boil; reduce heat and cook, covered, just until crisp-tender, approximately 10 minutes; drain.

Combine the bell pepper, corn, celery, carrot, green onions and cheese in a large serving bowl.  Add the potatoes and beans.  Pour the vinaigrette over all and toss lightly to coat.  Delicious served either at room temperature or chilled.

Homemade Vinaigrette:
2/3 cup olive or canola oil
2 garlic cloves, minced
1/4 cup white wine vinegar
2 tbsp minced fresh thyme
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper

Using a wire whisk, whisk all the ingredients together in a small bowl.  Pour over the vegetables, toss to coat well.

Note: Also, just a good homemade salad dressing for your green salads and pasta salads as well.

 

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OLD FASHION HASHED BROWN POTATOES

1 1/2 lbs (about 4 medium) baking potatoes, peeled and shredded

2 tbsp grated onion
3/4 tsp salt
1/8 tsp pepper
3 tbsp butter flavor shortening

Rinse and drain potatoes thoroughly. In a medium mixing bowl, combine potatoes, onion, salt and pepper. Mix well. In a large skillet, melt the shortening. Add potato mixture to the pan and spread out evenly. Cook over medium-high heat for 13 to 15 minutes or until golden brown and tender. Using a spatula, turn potatoes after about 6 to 8 minutes.

Yield: 4 to 6 servings

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CAJUN CHICKEN BOWLS

2 tbsp olive oil

1 small red pepper, chopped

1 cup corn

1/2 cup chopped red onion

3 tsp Cajun seasoning

1 cup tricolor quinoa

1 tsp grated lime zest

12-oz boneless, skinless chicken breasts, cut into 12 pieces

8 cups thinly sliced lettuce

In a nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pepper, corn, onion and 1 1/2 teaspoon seasoning, cook stirring, until softened, 5 minutes. Add quinoa and 1 1/2 cups water, bring to a boil. Reduce heat to medium-low and cover. Cook until water is absorbed, 14 minutes. Add lime zest.

Sprinkle the remaining seasoning on the chicken. In a skillet, heat the remaining oil over medium-high heat, add chicken and cook 2 to 3 minutes. Turn chicken and reduce heat to medium-low. Cover and cook until no longer pink, around 5 minutes.

Divide lettuce, quinoa mixture and chicken among 4 plates. Serve with cilantro, lime wedges, chips and sour cream, if desired.

Yield: 4 servings

First for women 2024

BREAD DIPPING SAUCE

1/2 tsp Italian seasoning

1/4 cup Extra Virgin Olive Oil
2 tsp grated Parmesan cheese
Freshly ground black pepper to suit taste
Crusty bread

Yield: 1 serving
For more servings, multiply the ingredients by the number of servings needed.

BRITTANY WILLIAMS' CLASSIC TUNA MELTS

2 (5-oz) cans wild-caught tuna, drained

1/2 cup mayonnaise, plus more for spreading

1/3 cup sweet relish

1/2 tsp fine sea salt

1/4 tsp ground black pepper

8 slices bread of choice

4 slices cheddar cheese

In a large bowl, flake tuna and mix in the 1/2 cup mayonnaise, relish, salt and pepper.

Spread mayo on one side of each slice of bread and place them mayo side down. Top 4 slices with the tuna mix and cheese. Place the remaining four slices of bread on top, mayo side up.

Place one sandwich in the basket of a 5.3-quart air fryer and air-fry at 360-degrees for 5 to 10 minutes, flipping halfway through. Repeat with the other 3 sandwiches.

First for women 2025

CHICKEN FRIED RICE

3 tsp vegetable oil

3 eggs, beaten

1 pkg (14.4-oz) frozen stir-fry vegetables

1/2 cup frozen corn kernels

4 cups cooked rice, chilled

2 cups shredded cooked chicken

1/4 cup soy sauce

2 tbsp Asian sweet chili sauce

1 scallion, thinly sliced

In a large nonstick skillet, heat 1 1/2 teaspoon oil over medium-high heat; add eggs, swirling to coat bottom in a thin layer. Cook until set, 1-2 minutes. Transfer to a cutting board and allow to cool slightly. Roll up, cut into strips, coarsely chop and reserve.

Coat same skillet with cooking spray. Add remaining 1 1/2 teaspoon oil, heat over medium-high heat. Add stir-fry vegetables and corn; cook, stirring, until softened, 4-5 minutes. Add rice, chicken, soy sauce and chili sauce. Cook, stirring, until heated through, 4-5 minutes. Top with scallion and reserved eggs.

Yield: 4 servings

First for women 2025

MIMOSA MOCKTAIL

This would make a great Valentine mocktail. The basic recipe is from Natalie Battaglia. This recipe makes one serving so double for two, etc.

2-oz pomegranate juice (or more to taste)

6-oz ginger ale or nonalcoholic sparkling wine

1 spring of rosemary for garnish

Pour pomegranate juice into a champagne flute or other glass. Add the ginger ale or nonalcoholic sparkling wine. Garnish with the rosemary sprig,

First for women 2024

CHEESY JALAPENO PARTY DIP

1 block (8-oz) Neufchatel cheese, softened

1/2 cup reduced-fat mayonnaise
4 oz Velveeta cheese, cut into 1/4-inch cubes
3 jalapeno peppers, seeded and chopped fine (wash hands after handling!)
1/2 cup crushed Ritz crackers
1 tbsp butter, melted
1 green onion, sliced

Preheat oven to 350 degrees.

In a medium bowl, beat the Neufchatel cheese and the mayonnaise until well blended.  Stir in the Velveeta and the jalapeno peppers; spread into a 9-inch pie plate.  Mix the crushed crackers with the butter and sprinkle over the dip. 

Bake at 350 degrees for 20 minutes or until heated through. Garnish with the green onions.

Serve with a selection of whole-grain crackers.

Serves: 12 to 18

Kraft Foods Recipe Idea

DRESSED-UP SUCCOTASH

5 slices bacon, cut-up into chunks
2 green onions, chopped
4 cups frozen whole kernel corn, thawed
3 1/2 cups frozen baby lima beans, thawed
3/4 cup chicken or vegetable broth
1 pint grape tomatoes, halved
2 tsp chopped fresh basil or 3/4 tsp dried basil
1/2 tsp salt
1/2 tsp pepper

Cook the bacon in a large skillet until crisp; remove from skillet and drain on paper towels.  Reserve 3 tablespoons drippings in the skillet.

Saute the onions in the drippings for 2 minutes.  Stir in the corn, beans, and broth.  Cook, uncovered, 15 minutes or until the lima beans are just tender and ost of the broth has evaporated, stirring frequently.  Stir in the bacon, tomatoes, basil, salt, and pepper.  Cook another couple of minutes to heat through.

Yield: 8 to 10 servings

 

HOMEMADE TURKEY SAUSAGE PATTIES

Not only is this recipe quick and easy, but it is also healthy, too!

1 lb lean ground turkey (read labels to be sure it doesn't contain skin)
3/4 tsp salt
1/2 tsp sage
1/2 tsp thyme
1/2 tsp ground nutmeg
dash of cayenne pepper
2 tsp canola oil

In a large bowl combine the turkey, salt, sage, thyme, nutmeg, and cayenne.  Using hands combine well.  Shape mixture into 8 equal sized patties.
Heat the oil in a large nonstick skillet and cook patties over medium heat for about 5 minutes per side until the juices run clear.  Drain on paper towels before serving. 

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SAVORY HAM AND MUSHROOM PASTRIES

2 tsp olive oil

1 cup thinly sliced mushrooms

2 tsp fresh thyme leaves

1 sheet frozen puff pastry (from 17.3-oz pkg), thawed

4 slices deli ham

4 slices Swiss cheese

1 egg, lightly beaten

Heat oven to 400-degrees. Line 2 baking sheets with parchment paper.

In a skillet, heat oil over medium heat. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the thyme to mushrooms during the last 30 seconds of cooking.

Roll puff pastry sheet into a 10-inch square. Top with ham and cheese. Sprinkle with mushroom mixture and cut into 16 squares (2 1/2" each). Fold corners to center and pinch dough to secure. Brush with egg. Bake about 20 minutes, until golden brown.

Yield: 16 pastries. 

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DUFF'S SWEET SOUTHERN CORNBREAD

2 cups finely ground yellow cornmeal

3/4 cup + 2 tbsp cake flour

3/4 cup sugar

2 1/2 tsp baking powder

2 cups buttermilk, at room temperature

1/4 cup canola or vegetable oil

2 large eggs

1 tbsp kosher salt

Cooking spray

Preheat oven to 375-degrees. Place two 8-cavity mini-loaf pans in the oven to heat up.

Whisk together the cornmeal, flour, sugar and baking powder in a large bowl. In a medium bowl, whisk together the buttermilk, oil, eggs and salt until uniform in color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.

Carefully remove pans from the oven and quickly coat with the cooking spray. Divide the batter evenly 12 of the cavities. Bake until tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180-degrees halfway through baking.

Immediately turn the leaves out of the pans onto a wire rack to cool. This will ensure they build a crisp crust.

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MEATBALLS IN BROWN GRAVY

1 lb lean ground beef

1 egg, slightly beaten
1/4 cup Panko crumbs
1 tbsp canola oil
2 cans (10.5-oz each) brown gravy
hot cooked rice for serving

In a medium bowl combine the ground beef, egg, and Panko crumbs mixing together well.  Form mixture into 16 meatballs.

In a 10-inch nonstick skillet over medium heat, heat the oil. Add meatballs and cook until browned on all sides.  Drain well.  Add the gravy and simmer on low for 20 minutes stirring occasionally.  Serve over the hot cooked rice.

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