PB&J DESSERT

For the PB&J lover in your family!

2 cups cold milk
1/4 cup creamy peanut butter
1 pkg (4-serving size) French vanilla instant pudding mix
1/2 tsp water
1/3 cup red raspberry* jelly or preserves
Whipped cream for garnish, if desired
chopped peanuts for garnish, if desired

In the small bowl of electric mixer, gradually beat the milk into the peanut butter. Add the pudding mix and beat a low speed for about 2 minutes.

Stir the water into the jelly or preserves until well blended. Layer the pudding mixture and the jelly mixture into 5 parfait glasses. Top each with a dollop of whipped cream and a sprinkle of chopped peanuts, if desired.

*Or your favorite jelly or preserves.

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CREAMY TUNA RICE

1 cup water
1/2 cup milk
1/2 tsp dill weed (optional)
1/4 tsp salt
6 slices American cheese
1 1/2 cups instant long-grain rice, uncooked
1 large can (9 to 12-oz) tuna, drained
2 tbsp chopped parsley, optional

In a medium saucepan bring the water, milk, dill, and salt to a boil over medium heat. Add the cheese, cooking and stirring until the cheese is melted.

Stir in the rice, tuna, and parsley. Cover and remove from the heat. Let stand for 5 minutes until the liquid is absorbed. Stir before serving.

Recipe and photo from Kraft Foods.

TUNA SPAGHETTI

 

1 lb dry spaghetti

1 cup chicken broth or bouillon
3 medium carrots cut into thin strips
2 cups frozen green peas
1 tbsp minced garlic
2 cans (6-oz each) chunk light tuna
grated peel of 1 lemon
juice of 1 lemon
1/4 cup slivered red onion

Cook the spaghetti according to the package directions; drain well.

While the spaghetti cooks, place the chicken broth or bouillon, peas, carrots, and garlic in a medium saucepan and bring to a boil. Cover and simmer for 6 minutes or until the carrots strips are tender.

Place the well drained pasta into a large serving bowl or platter. Pour the vegetables and broth over the pasta. Add the tuna, lemon peel and juice; toss well. Top with the slivered red onion.

 

File photo for reference only.

HEALTHIER WAFFLES

1 1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
2 eggs, separated
1 3/4 cups fat-free milk
1/4 cup canola oil
1/4 cup unsweetened applesauce

In a large mixing bowl, combine the flours, baking powder, and salt.

In a small bowl, using a wire whisk, whisk the egg yolks, milk, canola oil and applesauce. Stir mixture into the flour mixture just until moistened.

In a second small bowl, beat the egg whites until stiff peaks form. Fold the whites into the batter.

Cook on waffle iron according to the manufacturer's directions.

Serve with a light syrup or with fresh fruit.

CAJUN CHICKEN PASTA

4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter 
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper  
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

 Yield: 2 Servings
  

Recipe and photo from AllRecipes

EASY CHICKEN STROGANOFF

1 cup cubed chicken

1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 soup can of water
approximately 6 handfuls dry noodles, cooked according to pkg directions
1 pint sour cream

Spray a large nonstick skillet with nonstick cooking spray and brown the chicken on all sides, cooking through.

Add the cream of mushroom soup, cream of chicken soup, and water; lower heat and simmer while the noodles cook.

Drain the noodles well; stir into the chicken and soup mixture. Add the sour cream and toss to coat chicken and noodles.

Garnish as desired.

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1950s SUPPER CORN CHOWDER

This recipe is from my collection of vintage recipes. This one is from the early 1950s but is as good today as it was then. And it takes less than a half hour to prepare from start to finish. Even the housewives of the earlier days needed quick and easy recipes for the days when they did the laundry on the old wringer washing machines and then hang it outside to dry, canning days, gardening days, etc.

3 slices bacon
1 medium onion, chopped
2 cups milk
1 pint cooked or canned whole kernel corn
1 1/2 cups chopped or diced cooked potatoes
1 can undiluted cream of mushroom soup
1/2 tsp dried thyme, optional
dash of pepper

In a large heavy saucepan, cook the bacon until crisp. Remove bacon leaving a tablespoon of the drippings. Drain the bacon well and crumble; set aside. Cook the onion in the saucepan in the reserved drippings until tender. Stir in the milk, corn, potatoes, mushroom soup, thyme - if using, and pepper. Bring mixture to a boil then reduce the heat and simmer for 2 or 3 minutes, uncovered. Ladle into serving bowls and sprinkle with the crumbled bacon. Add thinly sliced green onions or chives as additional garnish, if desired.

 File photo from dishmaps.

BLUEBERRY NUT MUFFINS

1 cup all-purpose flour*
1/2 cup white whole-wheat flour*
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
1/2 cup light corn syrup
1/2 cup low-fat milk
1/4 cup canola oil
1 tsp grated orange peel
1 cup blueberries**
1/2 cup coarsley chopped walnuts or pecans

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a medium bowl combine the flours, sugar, baking powder, and salt.

In a large bowl blend the eggs with the corn syrup, milk, canola oil, and orange peel. Stir in the flour mixture just until moistened. Fold in the blueberries and the nuts. Divide batter evenly among the 12 muffin cups. Bake at 400 degrees for 18 to 20 minutes or until lightly browned and firm to the touch. Allow to cool in the pan for 5 minutes. Remove from pan and allow to cool completely on a wire rack.

*Or use 1 1/2 cups all-purpose flour if desired.
**Cranberries also work well in this recipe.

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AUTUMN APPLE CAKE

5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Preheat oven to 350°F

Fill your 9×12 pan 1/2 full with apples which you’ve peeled, cored and sliced thin.
Sprinkle the apples with dry cake mix.
Combine sugar and cinnamon and sprinkle over the cake mix.
Melt butter and drizzle over.
Bake for 30 minutes or until golden brown.

Note: This recipe is from Susan Recipes.

TOMATO SPAGHETTI TOSS

 

1 lb spaghetti, cooked according to package directions and drained

6 tbsp butter, soften
3 medium tomatoes, peeled & chopped
1/4 sliced green onion (or according to taste) 

2 tsp chopped basil leaves
1 tsp salt
1/2 tsp pepper
1/2 cup grated Parmesan cheese

Toss the hot spaghetti with the other ingredients and serve immediately.

Yield: 6 to 8 servings

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