CORNED BEEF SANDWICH WITH COLESLAW

I was cleaning out some old recipe files and came across this 1984 recipe.  I have never made it so don't know how good it is but I thought you might enjoy seeing it before I tossed it.

CHICKEN AND BLACK BEAN CASSEROLE

1 can (15-16 oz) no-salt-added whole kernel corn, drained

1 can (15-oz) black beans, rinsed and drained
1 cup salsa verde
1/2 tsp ground cumin
1/2 tsp ground coriander
1 pkg (22-oz) grilled and fajita ready chicken breast strips
1 cup shredded Mexican-blend cheese
1/3 cup crushed baked tortilla chips, optional

Preheat oven to 350 degrees.
Lightly spray a 2-quart casserole dish with cooking spray.

Combine the corn, beans, salsa, spices, chicken and 3/4 cup of the cheese; transfer to the prepared casserole dish.

Bake at 350 degrees 30 minutes or until bubbly. Sprinkle the remaining cheese over the top of the casserole and bake another 5 minutes.

Remove from oven and sprinkle with the chips, if using. Omit the chips if you have serious blood sugar problems.

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SPICY BAKED BEANS

1/4 cup packed brown sugar

1/4 cup ketchup

2 tablespoons prepared mustard

1 tablespoon molasses

1 clove garlic, finely chopped or 1/8 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

10 slices bacon (about 8 oz.)

1 small onion, chopped

1 large stalk celery, chopped

2 cans (16 oz.) pork and beans Preheat oven to 350 degrees. In a small bowl combine the brown sugar, ketchup, mustard, molasses, garlic, Worcestershire sauce, salt, cayenne and black peppers. In a large skillet cook the bacon until crisp.  Remove bacon and drain on paper towels. Discard all but 3 tablespoon of the bacon drippings.  Cook the onion and celery in the reserved bacon drippings for a few minutes just until tender. Lightly spray a 2-quart casserole dish with nonstick cooking spray; crumble the bacon over the bottom of the casserole dish.  Stir in the remaining ingredients. Bake at 350 degrees for approximately 30 minutes until hot and bubbly. From bestdressedmeals.com

HAM AND CHEESE CHICKEN ROLLS

This is an old Campbell's Soup Recipe that I have changed a little.

4 (1 lb total) skinless, boneless chicken breast halves
4 thin slices cooked ham
4 thin slices Swiss cheese
2 tbsps canola oil
1 can (10 3/4-oz) condensed cream of broccoli soup
1/3 cup milk
1/4 cup sliced green onions
1/8 tsp thyme
chopped fresh parsley for garnish, if desired

Using the end of a plate or a meat mallet, flatten the chicken breasts.

Place 1 slice of ham and 1 slice of cheese on each chicken piece. Starting at the narrow end, roll up the chicken jelly roll fashion.  Tuck in the ham and cheese if necessary and secure with toothpicks.  (BE SURE TO REMOVE TOOTHPICKS BEFORE SERVING!)

In a 10-inch skillet over medium-high heat, heat the oil.  Add the chicken rolls and cook around 10 minutes until browned on all sides.  Spoon off fat.

Stir the soup and milk together in a small bowl until smooth; stir into the skillet.  Add the green onions and thyme.  Heat to boiling; reduce heat to low.  Cover skillet and cook another 10 minutes or until chicken is no longer pink and is cooked through.  Stir occasionally during cooking.

To serve, spoon sauce over rolls and sprinkle with the parsley, if desired.  Again, be sure to remove all toothpicks!

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MULTIPLE-HERB CHEESE SPREAD

1 brick (8-oz) cream cheese, softened

1/4 cup butter, softened
1 1/2 tbsps milk
1/4 tsp garlic powder
1/4 tsp ground savory
1/8 tsp ground oregano
1/8 tsp dried dill weed
1/8 tsp dried basil
1/8 tsp ground black pepper

Combine all ingredients in small mixer bowl and beat until well blended.

Should be stored in refrigerator in an airtight container.

Serve with an assortment of whole-grain crackers.

Yield: 1 1/3 cups

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HOMEMADE MEAT SEASONING

I got this recipe from an old book on food gifts.  This does make a nice gift but it is also great to have at home and goes especially good on grilled burgers, steaks, pork, chicken, etc.

1/2 cup firmly packed brown sugar
2 tbsp ground cumin
2 tbsp chili powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp ground red pepper
1/2 tsp black pepper

Combine all the ingredients in a small bowl, blending together well.

Store in an airtight container.

Makes approximately 1 1/4 cups.

To use: Generously sprinkle seasoning on meat a couple of hours before cooking.  Put meat in the refrigerator to allow it to absorb the flavors in the spices.  Grill, broil, bake, as desired.

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PEACH FREEZER JAM

1 bag (16-oz) frozen peach slices, thawed

1 pkg (3-oz) peach-flavored gelatin
2 tbsps lemon juice
1/2 tsp ascorbic powder (used to preserve the fruit color)
4 1/2 cups granulated sugar
3/4 cup water
1 pkg (1 3/4-oz) pectin powder

In food processor combine peach slices, gelatin, juice, and ascorbic acid; pulse until peaches are finely chopped.

In a large bowl combine the sugar and peach mixture; allow to stand for 10 minutes.

In a 1-quart microwave-safe bowl or measuring cup, combine the water and pectin powder; microwave on high for 2 to 2 1/2 minutes or until mixture boils.  Microwave another 45 seconds; stir then microwave another 15 seconds.  Stir mixture then pour the hot water/pectin mixture into the fruit mixture and stir for 3 minutes.

Pour the jam into clean jelly jars to within 1/2-inch of the top.  Wipe off the lips of the jars then screw on the lids.  Allow jam to set at room temperature for 24 hours before storing in the freezer.

To use, remove from the freezer and place in the refrigerator an hour before serving time.

Notes:

• It is okay to refreeze this jam.
• Will keep up to 3 weeks in the refrigerator.
• May be kept in the freezer for a year.

Yield: approximately 6 1/2 cups

CUCUMBER-GARLIC DIP

1 large cucumber, peeled and quartered

8-oz cottage cheese

1 block (8-oz) cream cheese, softened

1 cup chopped pecans

1 pkg dry Ranch salad dressing mix

2 tsps garlic powder

2 tsps onion powder

Fresh veggies and/or crackers for serving

Using a blender or food processor, combine all ingredients except the veggies and/or crackers, processing until cucumber and pecans are pureed.

Remove dip to a bowl with a lid, cover and refrigerate until chilled.

Serve with fresh vegetables and/or whole-grain crackers.

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Yield: Approximately 3 1/2 cups of dip.

MICROWAVE ROCKY ROAD FUDGE

4 1/2 cups sifted powdered sugar

1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup milk
1/4 tsp salt
1/2 cup coarsely chopped pecans
1/2 cup miniature marshmallows
1 tsp vanilla extract

In a large microwave-safe bowl combine the powdered sugar, butter, cocoa powder, milk, and salt. Microwave the mixture on high for 2 to 2 1/2 minutes until the butter is melted.

Add the pecans, marshmallows, and vanilla, stirring until well blended.

Pour the mixture in the prepared pan and refrigerate for about an hour or until fudge is firm.

To serve, cut into 1-inch squares.

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Yield: Approximately 1 1/2 pounds.
Store in an airtight container.

GINGER CHICKEN STIR-FRY

3 tbsp canola oil, divided

1 lb boneless skinless chicken, cut into strips
4 cups cut up vegetables (broccoli, carrots, celery, or your choice)
1 garlic clove, minced
1 can 10 1/2-oz) condensed low-fat chicken broth
2 tbsp cornstarch
1 tbsp soy sauce
1/2 tsp ground ginger
Hot cooked Chinese rice noodles
Toasted sliced almonds for garnish

In a wok (or large skillet) over medium-high heat, heat 2 tablespoons of the oil until hot.  Add half of the chicken and stir-fry until browned and no longer pink in the center.  Remove from skillet and repeat with the other half of the chicken. Remove and add to the other chicken.

In the same wok, add the other tablespoon of oil, the vegetables and the garlic; stir-fry until crisp tender.

In a small bowl, stir together the broth, cornstarch, soy sauce, and ginger until smooth.  Add the skillet along with the chicken and cook until the mixture boils and thickens.  Stir constantly during this time.

Serve over the noodles and garnish by sprinkling the almonds over the top.

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