The Busy Frugal Gourmet
These are my favorite recipes. Most fall into the categories indicated: fast or easy, inexpensive, and homemade, or using natural ingredients. Some may not exactly fit into those categories, but I like them anyway. I hope to add many of yours to this list eventually. I will test all new recipes and only post them if they become a new favorite. I will give credit to the person who gave me the recipe if I know the recipe’s origin.
Favorite cookbooks: More With Less and Better Homes and Gardens New Cookbook. I use BH&G for many of my favorite recipes such as lasagna, potato salad, and brownies.
Appetizers
Creamy Hot Artichoke Dip
14 oz can artichoke hearts, drained and chopped
1 C sour cream
1C grated Parmesan cheese
1 clove garlic, finely chopped
Preheat oven to 350. Combine all ingredients and bake uncovered for 25 min. or till heated through.
Healthy Tortilla Chips
Yellow corn tortillas
Olive oil spray
Salt
Preheat oven to 450. Cut tortillas into wedges. Spray baking sheet with olive oil. Arrange wedges on baking sheet. Spray tortillas with olive oil and sprinkle with salt. Bake about 10 min. or until golden brown and crunchy.
Knox Blocks
4 pkgs. Knox Gelatine
2 large boxes of Jello
4 C boiling water
Combine all ingredients in a 9 x 13 pan and stir until completely dissolved. Refrigerate at least 3 hours.
Salsa
10 Roma tomatoes, diced
1 med brown onion, diced
1 bunch cilantro with stems removed, diced
1 jalapeno pepper, finely diced
2 t salt
1 16 oz. can tomato sauce
juice of 1 lime
Combine all ingredients and refrigerate.
Valentine’s Day Finger Jello
9 oz. (3 small boxes) strawberry Jello
4 pkg. Knox gelatin
4 C boiling water
1 C heavy cream
In a 9x13 pan, dissolve Jello and gelatin in boiling water. When completely dissolved, stir in cream. When set, use a heart shaped cookie cutter to shape the pink and red treats. Parents get to eat the scraps. (:
Beverages
Cranberry Apple Cider
2 regular containers cranberry juice
1 container apple cider
½ carton orange juice
Combine juices and heat until warm.
Friendship Tea
Julie Knowlden
1 C Tang mix
1 C lemon flavored instant tea mix
1 t cinnamon
½ t ground cloves
Combine ingredients and store in a jar. To serve, place two rounded teaspoons of mix in a mug. Fill mug with hot water and stir.
Hot Chocolate for a Crowd
Martha Smith
1 ½ C sugar
1 ¼ C cocoa
½ t salt
¾ C hot water
1 gallon milk
1 T vanilla
15 marshmallows (optional)
Combine sugar, cocoa and salt. Gradually add hot water. Over medium heat, cook until mixture boils. Stirring constantly, cook 2 minutes. Add milk and heat to serving temperature. Take off heat and add vanilla. Melt marshmallows in the hot chocolate to make it creamy. Makes 32 (1/2 C) servings.
Southern Style Iced Tea
Place 6 tea bags in 2 cup glass measuring cup. Add a pinch of baking soda. Pour 2 C boiling water into measuring cup. Steep 15 min. Remove tea bags without squeezing. Pour into 2 qt. pitcher. Add 2 cups of cool water to pitcher. Cool slightly, then refrigerate. Use within 2 days.
To make a simple syrup, bring ½ C water and ½ C sugar to a boil, stirring till dissolved. Boil 1 min. Remove from heat and cool. Cover and chill till ready to serve.
Breakfast
Biscuits and Gravy
1 lb. lite seasoned sausage
3-4 T flour
2 C milk
Start browning sausage. Meanwhile, make biscuits:
2 C flour
2 t baking soda
½ t salt
¼ C shortening
¾ C buttermilk
Combine flour, baking powder, baking soda, and salt; cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk; kneed gently. Roll to ½ in. thickness. Cut with a 2 ½ inch biscuit cutter and place on a lightly greased baking sheet. Bake at 450 for 10-15 min. or until golden brown.
Now that sausage is brown and slightly crispy, Drain until just 4 T oil remains in pan. Stir flour into pan and coat sausage. Add milk, stirring constantly, until desired consistency.
Chile Relleno Breakfast Casserole
10 eggs
1 pt. cottage cheese
1/2 C Bisquick
1/2 t salt
1 lb shredded jack cheese
1/2 C melted butter
1-2 small cans diced green chilies
Beat eggs; combine all other ingredients. Pour into greased 9 x 13" pan. Bake at 350 for 45 minutes or till golden and firm in center.
Hashbrown Potato Quiche
3 C frozen hashbrowns
1/3 C butter, melted
1 C cooked and chopped ham
1 C cheddar cheese, shredded
1/4 C bell pepper, chopped
1/4 C finely chopped onion
1 jalapeno chili, finely chopped
2 eggs
1/2 C milk
1/2 t salt
1/4 t pepper
Preheat oven to 425. Pat potatoes over bottom and up sides of a large pie plate. Drizzle butter over potatoes. Bake for 25 minutes. Reduce temp to 350. Layer ham, cheese, and veggies over crust. Whisk together eggs, milk, salt, and pepper. Pour over all. Bake another 30 minutes or until center is slighly browned and set.
Maple Nut Coffee Twist
Penny Anderson
Dough:
¾ C milk
¼ C butter
2 ¾-3 C flour
3 T sugar
2 ¼ t yeast
1 t maple flavoring
1 egg
Filling:
½ C sugar
1 t cinnamon
1/3 C chopped nuts
1 t maple flavoring
¼ C butter, melted
Glaze:
1 C powdered sugar
1-2 T milk
2 T butter, melted
½ t maple flavoring
For dough, heat milk and butter until very warm. In a large bowl, combine warm liquid, 1 C flour, sugar, salt, yeast, flavoring and egg; beat 2 min. at medium speed. Stir in by hand remaining flour to make soft dough. Kneed until smooth and elastic, about 2 min. Place in a greased bowl. Cover, let rise until light and doubled in size, about 45-60 min.
For filling, combine all ingredients; set aside. Grease a 12-in. round pizza pan. After dough has risen, punch down; divide and shape into 3 balls. Roll out or press one ball to cover bottom of greased pizza pan. Sprinkle dough with ½ of filling. Repeat layers of dough and filling ending with dough. To shape, place a 2-inch glass in center of dough (don’t press). Cut from edge toward glass, forming 16 pie-shaped wedges. Leave center intact. Twist wedges 5 times. Remove glass. Let rise 30-40 min. until doubled. Preheat oven to 375 and bake 18-22 min. Cool.
For glaze, combine all ingredients and pour over cooled cake.
Overnight Buttermilk Coffee Cake
Penny Anderson
2 C sifted flour
½ t salt
1 t soda
1 C sugar
½ t cinnamon
1 t baking powder
½ C brown sugar
2/3 C shortening
2 eggs, beaten
1 C buttermilk
Mix dry ingredients together thoroughly; cut in shortening. Add eggs and buttermilk; mix well. Pour into greased 9x13 pan.
Topping:
½ C brown sugar
½ t nutmeg
½ t cinnamon
1/3 C nuts
Mix all ingredients. Sprinkle topping over batter. Cover and refrigerate overnight. Bake uncovered at 350 for 40 min. or until done. Serve warm.
Southern Baked Oatmeal
Donna Bennett
2 C oatmeal, uncooked
½ C brown sugar
¾ C milk
2 eggs
1 t baking powder
¼ t salt
1 t cinnamon
¼ C butter
In medium saucepan, melt butter. Whisk in milk, eggs, and dry ingredients, ending with oats. Mix thoroughly with wooden spoon. Pour into greased square baking dish. Bake at 350 for 45 min. Serve warm with milk and/or baked apples.
Vanilla French Toast
4 eggs
½ C milk – whole if possible
1 T sugar
1 T vanilla
1 t cinnamon
6 pieces of good French or sourdough bread.
In a wide bowl, mix together all ingredients except bread. Mix with fork or wire whisk until sugar is dissolved and color is uniform. Dip bread in mixture for about 5 sec, turning. Preheat skillet with butter added. Cook over med. heat until golden brown on each side. Serve with fruit or syrup.
Walton’s Mountain Coffee Cake
Joan Davenport
½ C pecan halves
2-15 oz. pkg. frozen dinner rolls (or 18-24 dough balls)
1-4 oz. pkg. instant butterscotch pudding mix
1 C brown sugar, packed
½ C butter
1/8 t cinnamon
Generously grease a bundt pan. Sprinkle pecans in bottom of pan. Arrange dough balls on top of pecans. Sprinkle pudding mix over dough. Ina small pan, cook and stir brown sugar, butter, and cinnamon until butter is melted. Pour butter mixture over pudding mix and dough balls. Cover and refrigerate for 12-24 hours. Uncover and bake in 350 oven for 30 min or till top is golden brown. Immediately invert coffee cake onto serving plate. Let stand about 15 min to cool slightly before serving. Serves 12.
Beef
Cranberry Meatballs
50 frozen meatballs
1 (1.2 oz.) pkg. brown gravy mix
¾ C (1 can) whole berry cranberry sauce
1 T cream
2 t Dijon mustard
Mix gravy according to pkg. directions. Whisk together other ingredients. Add frozen meatballs and stir. Cook in crock pot 2-3 hours on high or 4-5 hours on low. Leftover grave keeps 3 days and serves well with rice, noodles, roasts, etc.
Easy Crock Pot Roast
1 Roast, any size or kind
1 can cream of chicken soup
1 can cream of mushroom soup
¼ C dried onions
Trim roast of fat. Place in crock pot. Sprinkle with onions. Spread soups over meat and onions. Cook on low at least 10 hours or on high for 5. Serve with mashed potatoes.
Salisbury Steak Deluxe
Susan Kelley
1 can cream of mushroom soup
1 T prepared mustard
2 t Worcestershire sauce
1 egg
¼ C dry bread crumbs
¼ C onion, diced
½ t salt
dash of pepper
1 ½ lbs. ground beef
1-2 T cooking oil
½ C water
2 t parsley
In a bowl, combine soup, and next two ingredients; blend well. Set aside. In another bowl, lightly beat egg. Add bread crumbs, onion, salt, pepper, and ¼ C of the soup mixture. Add beef and mix well. Shape into six patties. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 min. or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley. Serve with rice, mashed potatoes, or noodles.
Breads
Buttermilk Cornbread
2 T butter
½ C oil
1 ½ C flour
1 ½ C yellow cornmeal
¼ C sugar
1 T plus 1 t baking powder
1 t salt
2 lg. eggs
1 ½ C buttermilk
Preheat oven to 400. Put butter in 8 inch square pan, and place in oven to melt. Mix dry ingredients and wet ingredients separately. Combine without over-mixing. Remove pan when butter is melted; tilt pan to spread. Bake about 30 min; toothpick should come out clean. Cool in pan 10 min, then turn out. Serve immediately, or store in fridge up to two days or freezer for one week.
Cream Cheese Pumpkin Bread
Southern Living
3 ½ C flour
3 C sugar
2 t cinnamon
1 ½ t baking soda
1 t nutmeg
½ t salt
2 C pumpkin puree (canned or fresh)
1 C oil
2/3 C water (if using canned pumpkin)
4 lg. eggs
Cream cheese filling: Combine 8 oz. cream cheese, ½ C sugar, ½ C chopped toasted pecans, and 1 lg. egg.
For bread, stir flour, sugar, and next four ingredients. Whisk pumpkin and next three ingredients. Add to flour mixture. Spoon 3 C batter into each (2) greased and floured loaf pan. Spoon cream cheese filling evenly over batter. Spoon remaining batter over cream cheese filling. Bake at 350 for 1 hour and 15 min. till toothpick comes out clean.
Eucharistic Bread
Sewanee, TN
1.75 C warm water
2 pkgs yeast
.75 C honey
3 T vegetable oil
1t salt
2 C bread flour
3 C whole wheat flour
Stir water, yeast, and honey until yeast dissolves. Wait a few minutes, then stir in oil and salt. Slowly add bread flour and then enough whole wheat until dough begins to pull away from sides of bowl. Finished dough should be slightly tacky. Separate into 4-5 balls and let rise until double in size (1-2 hours). Flatten each ball into a half inch thick disc and cut a cross almost through each round. Using top oven rack, bake at 350 for 15-20 minutes until golden brown. (They cannot all be baked at the same time. Cool completely before freezing or enjoy immediately.
Garlic Cheese Rolls
Lori Skiba
1 C water
3 C flour
1 ½ t salt
1 ½ T butter or oil
3 T sugar
2 T nonfat dry milk
1 ½ t yeast
Place all ingredients in this order into bread maker. Start bread maker on dough setting. When dough is done, melt ¼ C butter and mix with 1 clove crushed garlic. Roll and gently stretch dough into a 24 inch rope. Divide dough into 24 equal pieces and roll them into balls. Place balls into two greased pie pans. Pour melted butter and garlic evenly over rolls. Sprinkle with Parmesan cheese. Cover and let rise in warm oven for 30-45 min. until doubled. To warm oven, place on warm setting for 2 min. and then turn off. Remove pan when preheating oven. Preheat oven to 375; bake 15 min. or until golden brown.
Italian Luncheon Ring
Anick Steiger
1 loaf bread dough
½ C chopped chives
¼ C chopped onion
1 t dill weed
2 C shredded Monterrey jack cheese
12 oz. total of salami, ham, pastrami, & or any lunch meats
Let dough rise, flatten it. Mix all other ingredients and spread over ½ of dough (lengthwise). Roll dough into horseshoe shape. Seal ends, sprinkle garlic salt over top. Cut vents into dough 2 in. apart. Cover dough and let rise until double in size. Bake at 375 for 20 minutes.
Maple Nut Sticky Buns
I C coarsely chopped pecans
½ C maple syrup
3 C flour
¼ C sugar
1 pkg. yeast
1 t salt
1 C warm water
6 T softened butter, divided
1 egg at room temperature
½ C packed brown sugar
1 t cinnamon
Grease a 9 X 13 pan and spread pecans and maple syrup evenly over the bottom.
Combine 2 C flour, sugar, yeast, and salt in large bowl. Stir in water, 2 T butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Cover with plastic wrap; let rise till doubled, about 30 min.
On lightly floured surface, roll dough to 15x12 inch rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a 12 in. side, roll up tightly.
Cut into 12 slices; place cut side down in prepared pan. Cover with plastic wrap; let rise until buns double in size, 30-45 min. Preheat oven to 375. Uncover and bake 25-30 min until golden. Cool for 1 min. Loosen edges; invert onto a serving plate.
Peanut Butter Muffins
Kay Smith
¾ C flour
¼ C rolled oats
1 t baking powder
¼ t baking soda
1/8 t salt
1/3 C brown sugar
1/3 C peanut butter
¼ C shredded carrot
1 egg
½ C milk
Beat brown sugar & peanut butter; add egg and beat well. Stir in carrots. Add flour, oats, baking powder, soda, salt, and milk. Beat until just blended. Pour into greased muffin tin; bake at 400 for 15-20 min, until golden. (Bake mini-muffins 10 min.)
Pizza
Jeanie Cannon
3 C flour
2 T honey
2 T olive oil
1 t salt
1 T yeast
1 C warm water
Combine 2 C flour with salt and yeast. Kneed in water, honey, and oil. Add more flour, ½ C at a time until dough is no longer sticky. Kneed 2 min. more. Cover and let rise 15 min. Sprinkle cornmeal onto large, greased pizza pan. Shape dough, place on pan, and brush with oil. Bake in 450 degree oven for 5 minutes. Remove from oven, spread 8 oz. tomato sauce over crust, sprinkle with Italian seasoning, cheeses, and then toppings of your choice. Bake about 10 more minutes, until edges are browned.
Pumpkin Oat Muffins
Best Baby Magazine
1 ½ C flour
½ C oats
½ C chopped walnuts
2 t pumpkin pie spice
2 t baking powder
½ t baking soda
½ t salt
1 C pumpkin
½ C honey
1/3 C apple juice
2 large eggs
¼ C oil
2 T oats
Preheat oven to 375. Grease or line 12 muffin cups. Combine flour, ½ C oats, nuts, pumpkin pie spice, baking powder, baking soda and salt. Beat pumpkin, honey, apple juice, eggs, and oil. Combine with flour mixture; stir until just blended. Fill muffin cups ¾ full. Sprinkle with 2 T oats. Bake for 23-27 min till pick comes out clean. Serve warm or freeze up to 3 months. To serve from freezer, place one muffin in microwave and cook for 45 sec. to 1.5 min.
White/Cinnamon Toasting Bread
Margy Tripp
In large bowl, combine until blended:
6 C hot water
½ C sugar or honey
¼ C butter
1 T salt
2 T yeast
Allow to foam. Add 10-13 C flour until moist, but not too wet. Cover, let rise for 1 hour or until doubled. Dump onto floured surface Divide into 4 parts for regular loaves. Kneed each part only long enough to get large air pockets out. Round top and place in greased pan.
For cinnamon bread: Roll out lengthwise to about ½ in. thickness on floured board. Sprinkle with cinnamon/sugar mixture (about 1/8 in. deep) over entire surface. Roll tightly, easing ends inward. Place with flap down in greased pans.
For both breads, cover, let rise until raised above pan a little (1/2 to 1 hour). Bake in 375 oven for 25-30 min. Remove when bottoms are slightly golden brown. Remove from pans immediately and place on cooling racks. Butter tops only. Makes 4 loaves.
Chicken and Poultry
Broccoli Chicken Bake
3 C cubed, cooked chicken or leftover turkey
20 oz. frozen broccoli, thawed
2 cans cream of chicken soup
1 C mayonnaise
2 T lemon juice
1 C bread crumbs
¼ C butter, melted
2 t curry powder
grated cheddar cheese
Mix soup, mayo, lemon juice, and curry powder. In 9 x 13 pan, add chicken and broccoli to soup mixture. Saute bread crumbs in butter; sprinkle over casserole with cheese. Bake at 350 for 45 min. Serve with baked potatoes or rice.
Buffet Chicken
Nina Chaffin
8 oz. linguine
1 C fresh mushrooms, sliced
6 T butter, divided
3 T lemon juice
3 T flour
several dashes Tobasco Sauce
½ t salt (unless you use bullion)
¼ t pepper
2 C chicken broth
1 C milk (don’t use non-fat)
1 ¼ C fresh Parmesan cheese, grated and divided
2 C cooked, cubed chicken
parsley and paprika for garnish
Cook linguine according to package directions. Cover and set aside. In Dutch oven, saute mushrooms in 3 T butter and lemon juice. Transfer mushrooms to a bowl and set aside. Melt remaining 3 T butter in Dutch oven and combine with flour, Tobasco, salt, and pepper. Slowly stir in broth until somewhat thickened. Slowly add milk and 1 C Parmesan cheese, stirring until more thickened and until somewhat melted. Stir in linguine, chicken, and mushrooms (without their liquid). Pour into greased 9x13 pan. Top with remaining cheese. Bake at 400 for 20 min. Garnish with paprika and parsley.
Chicken Baked in Herbs
3 lbs. chicken pieces (I prefer breasts with skin on)
salt, pepper
¼ t each: savory, tarragon, rosemary
2 T lemon juice
½ C butter, melted
1 ½ C rice
1 ½ C diced celery
3 chicken bullion cubes
1 4 oz. can sliced mushrooms (or fresh)
Sprinkle chicken with salt and pepper. Mix herbs, lemon juice, and butter. Dip chicken in butter mixture and bake at 350 for 1 ½ hours. Bring 3 C water to boil while dissolving bullion. Add rice, celery, and extra butter mixture. Simmer on medium low for 15 min., or till rice is cooked. Add mushrooms and serve with chicken.
Chicken Condon Bleu Casserole
1 C sour cream
1.5 C chicken broth
1 T Dijon mustard
1/4t pepper
1C rice, uncooked
10oz bag mixed frozen veggies
Combine these ingredients in a large casserold dish.
Top with 5 boneless, skinless chicken breasts. Layer sliced deli ham over chicken. Top with sliced swiss cheese. Cover with foil and bake for 1 hour.
Romove from oven, top with 1 C corn flakes, 1/2 C grated parmesan cheese, and 2T melted butter. Bake uncovered for 15 more minutes.
Crock Pot Chicken Burritos
Place 4 boneless, skinless chicken breasts in crock pot. Cover chicken with 3 cups of homemade salsa. Cook on low for 7 hours or till tender. Option: 1 hour before serving, brown 1 C rice in olive oil. With a measuring cup, retrieve 1 C salsa from crock pot. Add 1 C water to the salsa and pour into a med. pot. Add browned rice to pot. Bring to boil, reduce heat, and simmer 20 min. or until rice is cooked. Serve chicken and Spanish rice in toasted tortillas with cheese, avocado, pintos, etc. (If you have a gas burner, place tortillas directly on burner and flip to toast.)
Chicken in the Rolls
3 oz. cream cheese, softened
2 T butter, melted
2 C cubed cooked chicken
¼ t pepper
2 T milk
1 8 oz can crescent rolls
¾ C seasoned breadcrumbs, crushed.
Blend cream cheese with butter until smooth. Add pepper, milk, and chicken. Separate crescent rolls into 4 rectangles. Spoon ½ C chicken mixture onto each rectangle. Roll crescent dough around chicken mixture to form a ball, sealing edges. Dip each ball into breadcrumbs. Arrange rolls on a baking sheet, and bake at 350 for 20-25 min. * I double this recipe for our family. *
Chicken with Rice
1 C uncooked rice
1 envelope onion soup mix
1 can cream of chicken soup
4 boneless, skinless chicken breasts
Arrange chicken in a 9 x 13 pan. Combine soup with 1 can water, onion soup mix, and rice. Pour mixture over chicken. Bake at 350 for one hour covered, then ½ hour uncovered.
Cuban Rice Casserole
Joanne Allum-Poon
1 lg. pkg. yellow rice
1 small, whole chicken, boiled – save broth for rice
frozen mixed veggies, thawed
frozen or steamed fresh broccoli – thawed if frozen
grated farmer, cheddar, or mozzarella cheese
mayonnaise
1 med. onion, chopped
3 cloves garlic, minced
1 reg. can diced tomatoes, or 2 large fresh tomatoes, diced
seasoned salt and pepper
olive oil
Saute onion and garlic in olive oil until soft. Add tomatoes with their juice and chicken chunks. Season with salt and pepper to taste, cover, and simmer. Meanwhile, cook rice according to pkg. directions using broth instead of water. When rice is done, layer ½ the rice in a 9x13 pan. Now layer desired amount of veggies, and all the chicken mixture. Spread a thin layer of mayo over chicken mixture. Layer the rest of the rice over mayo and top with cheese. Bake about 45 min on 350, until cheese is slightly browned and casserole is heated through.
Deep Dish Chicken Pot Pie
Food and Family
1 lb boneless, skinless chicken breasts, cubed
¼ C Italian dressing
4 oz. Neufchatel cheese
2 T flour
½ C chicken broth
10 oz. frozen mixed vegetables, thawed
1 refrigerated pie crust
Preheat oven. Cook chicken in dressing in large skillet. Add Neufchatel; cook and stir till melted. Add flour, mix well. Add broth and veggies; simmer 5 min. Pour mixture into 10 in. deep dish pie plate. Arrange crust over filling; flute edge. Cut four slits in crust to allow steam to escape. Bake at 375 for 30 min. or till golden brown.
Hot-Sauced Fried Chicken
Emeril
10 chicken pieces or I cut up fryer
½ C hot sauce
½ C buttermilk
¾ t salt
½ t pepper
4 C vegetable oil
2 C flour
1 T creole seasoning
Put chicken in lg. mixing bowl; add hot sauce, buttermilk, salt, and pepper. Stir to coat evenly. Cover and refrigerate 8 hours, turning pieces frequently. Remove chicken from fridge and heat oil in deep skillet to 360 degrees. Combine flour and 2 t creole seasoning in lg. bowl. Dredge several pieces at a time in four, coating evenly and shaking off excess. Fry 4-5 pieces at a time until golden brown (about 6 min. on each side). Drain on paper towels and sprinkle with remaining 1 t creole seasoning. Serve hot or at room temperature. Great for a picnic!
Mitford Chicken
Jan Karon
1 whole chicken
½ a lemon
1 stalk fresh rosemary
olive oil
crushed garlic
ground pepper and sea salt
Rub chicken with olive oil and salt. Place half lemon in cavity. Let marinate if desired. Grease roaster with olive oil. Place chicken on its back into roaster, and tuck rosemary under breast skin. Sprinkle with salt and pepper. On middle rack, cook at 450 for ½ an hour, then turn down to 350 and cook for an hour more.
Savory Baked Chicken
Martha Stewart
3 lbs. chicken pieces
¼ C fresh oregano
¼ C olive oil
½ t salt
freshly ground pepper
3 golden potatoes, quartered
1 med. onion
3 carrots, chopped
Preheat oven to 375. Place veggies in roasting pan. Add seasonings and chicken. Sprinkle oil on chicken and toss all ingredients. Place in oven skin side up. Bake 45 min. or until skin is crispy and juices run clear.
Turkey, Garlic and White Wine Pasta Sauce
1 lb ground turkey
2 onions, minced
4 parsnips, minced
10 cloves garlic, minced
3 stalks celery, minced
bottle white wine
1 C whole milk
salt to taste
Slowly brown meat in oil, butter, or bacon fat. Add vegetables and slowly saute but do not carmelize. Add wine and simmer at least 30 minutes. Stir in milk and salt to taste. Serve with rustic pasta.
Vibrant Chicken
1/2 head of garlic
3 inches gingerroot
Peel these two ingredients and place in blender with enough water to form a paste. Smear paste onto several pieces of chicken thigh, skin removes, and cook in oil in large skillet. Lightly brown each side over med-high heat. Remove chicken from skillet. Add the following ingredients:
1 14oz can tomato sauce
1 large onion, finely chopped and sauteed. Use same skillet before cooking chicken.
1 T ground corriander seed
2 t sweet paprika
1.5 t kosher salt
1 t gr cumin
1/2 t gr. tumeric
1/2 t cayenne
2 T chopped fresh cilantro.
Cover and cook 20-25 min. till oil separates
Return chicken to skillet, coat with sauce. Cook, turning occasionally 20-25 minutes till juices run clear.
Desserts
Blue-Ribbon Chocolate Chip Cookies
Mrs. Fields
2 ½ C flour
½ t baking soda
¼ t salt
1 C dark brown sugar, firmly packed
½ C white sugar
1 C butter, softened
2 large eggs
2 t pure vanilla extract
2 C (12 oz) semisweet chocolate chips
Preheat oven to 300. Blend sugars at med. Speed. Add butter, scraping down sides. Add eggs and vanilla; mix at medium speed until light and fluffy. Add baking soda, salt, and flour. Add chocolate chips. Drop by rounded tablespoons onto cookie sheet, 2 in. apart. Bake 22-24 min. or until golden brown. Cool on wire rack.
Chocolate Cherry Cake & Frosting
1 fudge cake mix
1 can cherry pie filling
2 eggs
1 t almond extract
1 C sugar
5 T butter
1/3 C milk
6 oz. pkg. chocolate chips
1 T flour
For cake, whip eggs with almond. Add cherries and cake mix. Dust 9 x 13 inch pan with flour. Pour mixture in and bake at 350 for 30 min. Cool completely.
For frosting, boil sugar, butter, and milk for 1 min. while stirring constantly. Remove from heat, pour in
chocolate chips, and pour over cake.
Chocolate Chip Pecan Blondies
1/2 C melted butter
1 and 1/4 C packed golden brown sugar
1 C flour
1/4 t baking soda
2 large eggs, beaten
1 t vanilla
1/2 C semi-sweet chocolate chips
1/2 C chopped pecans
Combine butter and sugar in a large sauce pan. Cool 2 minutes and add eggs and vanilla. Stir in flour and baking soda. When combined, stir in chocolate chips and pecans. Pour into greased square baking dish. Bake at 350 for 30 min. or till tester comes out clean and edges begin to pull away from pan.
Cranberry Jello Salad
1 lg. Pkg. raspberry Jello
2 C boiling water
8 oz. sour cream
1 C pineapple juice
1 sm. can mandarin oranges
1 can whole cranberry sauce
½ C chopped walnuts
In blender, dissolve Jello with water. Add sour cream and pineapple juice. Blend completely. Pour into 9 x 13 inch pan. Stir in remaining ingredients. Chill at least 3 hours.
Dreamcicle Fudge
3C sugar
2/3C evaporated milk
7oz marshmallo cream
12 drops yellow food coloring
1.5 sticks butter
12oz white chocolate chips
3t orange extract
8 drops orange food coloring
1. Boil sugar, milk and butter for 5 minutes
2. Remove from heat and add marshmallow and chocolate. Stir until melted
3. Remove 1.5 C of mixture and set aside.
4. Add color and extract, blend until color is even; pour into buttered dish.
5. Swirl reserved mixture into dish.
6.Refrigerate until firm before cutting.
Fruit Pizza
Crust:
2 C flour
½ C cornstarch
½ C sugar
2/3 C butter, slightly softened
2 eggs, beaten
Coat 10 inch pizza pan with cooking spray. Combine all ingredients and press onto pan. Bake crust 15 to 20 min.
Topping:
1 8oz. pkg. Neufchatel cheese
3 T sugar
½ t almond extract
2 C sliced fruit (strawberries, kiwis, and peaches work well)
Combine cheese, sugar, and almond. Spread over crust. Arrange fruit on top.
Ice Cream Pie
26 crushed oreos
1/3 C butter, melted
½ gallon mint chip ice cream, soft enough to spread
1 regular sized can fudge topping
1 medium sized cool whip, soft enough to spread
2 more crushed oreos
Stir oreos into melted butter and then press onto the bottom of a 9 x 13 inch pan. Freeze. Spread ice cream over oreos. Freeze a good half hour or so. Spread fudge over ice cream and freeze. Layer cool whip next, and sprinkle last two oreos on top. Freeze.
Lime Jello
Stephanie Green
1 lg. box lime Jello
1 C boiling water
1 regular sized can crushed pineapple with juice (drain and save juice)
8 oz. cream cheese, softened
Put Jello in blender. Add boiling water and blend. Add pineapple juice plus enough cold water to make 1 cup liquid. Blend. Add cream cheese and blend. Pour into 8 x 8 pan. Pour pineapple in and stir. Optional: sprinkle with chopped nuts. Chill at least 3 hours.
Orange Cookies
1/2 C butter, softened
1 C sugar
1 T orange rind
2 eggs, separated
2 T orange juice
2 C flour
2 t baking powder
1/4 t salt
Cream butter and sugar. Beat in orange rind and egg yolks. Add salt, baking powder, orange juice, and flour. Fold in stiffly beaten egg whites. Drop by rounded spoonfulls onto greased baking sheet. Bake at 350 for 10-15 min. Makes 2 dozen small cookies.
Pumpkin Crunch
3 large eggs
1/2 c sugar
1/2 c brown sugar
1 (12oz) can evaporated milk
2 t pumpkin pie spice
1/2 t salt
1 t vanilla
1 (29 oz) can pumpkin puree
1 box yellow cake mix
2 c pecans
3/4 c butter, melted
Combine all ingredients in mixer except cake mix, nuts, and butter. Pour into greased pan. Top with cake mix and nuts. Drizzle butter on top. Bake in 350 oven 60-75 minutes until toothpick comes out clean. Cover with foil if top gets too browned.
Pumpkin Pie
2 C pumpkin puree
1 t pumpkin pie spice
2 eggs
1 can sweetened condensed milk
Combine all ingredients in blender and pour into large pie shell. A thick homemade shell works better. Bake at 425 for 15 min. then at 350 for 30-45 min – until center is firm.
Red Velvet Cake
Sugar Hill Bistro
Cake:
Nonstick cooking spray
1 ¾ C sugar
1 ½ C oil
3 lg. eggs
1 C buttermilk
1 oz. grated semisweet chocolate
2 ½ C flour
1 t vanilla
1 ½ t baking soda
½ t salt
1 ½ t distilled white vinegar
1 oz. red food coloring (if desired)
Cream cheese frosting:
¾ lb. Cream cheese, softened
1 C unsalted butter, softened
3 C confectioners’ sugar
1 t vanilla
Preheat oven to 325. Coat 2 9x2 round cake pans with spray. Line bottoms with wax paper; coat with cooking spray.
Whisk sugar, oil and eggs. Add buttermilk, chocolate, flour, vanilla, baking soda, and salt; whisk in vinegar and coloring. Divide into pans.
Bake 35-40 min. until pick comes out clean. Let cool in pans on racks 10 min. Invert onto racks, remove pans and paper; let cool.
Frosting: Beat cream cheese and butter until smooth. Gradually beat in sugar and vanilla. Increase speed to med.-high; beat until smooth and fluffy, 2 min.
Place 1 cake layer on serving plate; spread top with 1 C frosting. Top with remaining cake layer. Spread top and sides of cake with remaining frosting. Chill 1 hour for frosting to set.
Rice Pudding
More With Less
4 C scalded milk
1/3 C uncooked rice
1/3 C sugar
cinnamon
Stir rice and sugar into milk. Pour into buttered casserole dish. Cook at 325 for 2-2 ½ hours, until rice is cooked. Stir every 20-30 minutes. Sprinkle cinnamon on top. Crock pot option: No need to scald the milk. Place milk, sugar, and rice in crock pot. Stir to combine. Cook on high for 3 hours. Sprinkle with cinnamon. Let cool for ½ an hour to thicken.
Texas Sheet Cake
Judy White
1 C butter
4 T cocoa
1 C water
2 C flour
2 C sugar
1 t baking soda
½ t salt
2 eggs
½ C sour cream
Grease a cookie sheet or jelly roll pan. Mix and bring to boil butter, cocoa, and water. Add flour, sugar, baking soda, and salt all at once. In a separate bowl, beat together eggs and sour cream. Mix egg and sour cream with chocolate mixture. Pour into cookie sheet. Bake at 350 for 20 min.
Frosting:
1 stick butter
3 T cocoa
5 T milk
16 oz. powdered sugar
2 t vanilla
While cake is baking, bring to a boil butter, cocoa, and milk. Add powdered sugar and vanilla all at once. Pour warm icing over hot cake and let cool.
Wacky Cake
Missy Haley
Preheat oven to 350. In an ungreased 9x13 pan, dump in:
3 C flour
2 C sugar
½ C cocoa powder
2 t baking powder
1 t salt
2 T vinegar
2/3 C oil
2 C water
Whisk all ingredients together, scraping corners and edges of pan. Bake at 350 for 35 min. Check to see if toothpick comes out clean. If not done, cook 2 more minutes at a time.
Frosting: Melt 8 T butter and 4 T cocoa powder. Beat with mixer. Add 3 C powdered sugar; it will appear whitish and beady. Slowly add a few drops at a time of strong coffee (hot or cold) and beat until spreading consistency. Only spread after cake cools. Refrigerate after frosting. OK if left out after served, but tastes better cold. Good with vanilla ice cream.
Fish
Cajun Shrimp Casserole
Southern Living
2 lb. Unpeeled, lg. fresh shrimp (substitute peeled, frozen, or cooked shrimp to save time)
¼ C butter
1 sm. red onion, chopped
½ C each red, yellow, and green bell pepper, chopped
4 cloves garlic, minced
1 T lemon juice
1 ½ t salt
1 can cream of shrinp soup
½ C dry white wine
1 T soy sauce
½ t cayenne pepper
3 C cooked long grain rice
¼ C grated parmesan cheese
Peel and devein shrimp, if desired. Melt butter in large skillet over med.-high heat. Add onions and peppers and saute till tender. Add garlic, saute 1 min. Add shrimp, lemon juice, and salt. Cook 3 min. till raw shrimp turn pink or cooked shrimp are warm. Stir in soup and next 4 ingredients. Pour into lightly greased 9x13 in. pan. Sprinkle with cheese. Bake at 350 for 15-20 min or till bubbly and lightly browned.
Clam Sauce
2 cans of clams and their juice
1 15 oz can crushed tomatoes
3 cloves garlic, minced
1 T butter
1/2 t basil
1 t chicken and tomato bullion
1/4 C white wine
Saute garlic in butter until lightly browned; add all other ingredients. Bring to a boil. Simmer while you cook linguini or spaghetti. Serve over pasta. Garnish with parmesan cheese.
Cheddar Garlic Shrimp and Grits
3 C water
1 C half and half or cream
1/4 C butter
1 t salt
1 C uncooked grits
1 lb cooked and peeled shrimp
1 C cheddar cheese
2 cloves garlic, minced
Bring water, cream, butter, and salt to a boil over med-high heat. Reduce heat and stir in grits. Stir or whisk comstantly for 7-8 minutes or until smooth. Stir in remaining ingredients and cook until heated through and melted.
Perfect Salmon
1 large salmon fillet (family size)
1 T minced garlic
lemon juice
olive oil
kosher salt
freshly ground pepper
dill weed
Preheat oven to 450. Place salmon on shallow pan. Drizzle with lemon juice and olive oil. Sprinkle with salt, pepper, and dill, and garlic. Bake. Check after 10 min. Check center with fork. Bake until no longer raw in center, checking every few minutes. Do not overcook.
Shrimp Stew
Emeril
2 lb. med. Shrimp
6 C chicken broth
2 bay leaves
½ C oil
½ C flour
1 C chopped yellow onion
½ C chopped green bell pepper
½ C chopped celery
¼ t cayenne
2 T chopped fresh parsley
salt to taste (if using homemade broth, try 1 T plus 1 t)
Combine oil and flour in lg. pot over med. heat. Stir slowly and make a tan roux – 15-20 min). Add onion, bell pepper, and celery; cook till soft, 6-8 min. Add bay leaf, chicken broth; whisk to blend. Bring to boil, then reduce to med.-low and simmer, uncovered, 1 ½ hrs. Add shrimp, salt, and cayenne; cook 20 min. Remove from heat; stir in parsley. Serve in bowls over rice.
Tilapia Curry wth Yogurt Sauce
Bengali 5 spice blend (panch phoron):
2 t fennel seeds
1 t cumn seeds
1 T fenugreek seeds
1 t nigella seeds
1 t mustard seeds
Other ingredients:
1/2 t gr. turmeric
1 lb tilapa filets
1 C plain yogurt
1/4 C cream
1 t sugar
1 t kosher salt
2 T canola oil
1 T panch phoron
2 dried chiles
1 C finely chopped red onion
1 t finely chopped ginger
2 T chopped cilantro
Sprinkle fish with turmeric and chill for at least 30 minutes. Cook panch and chiles over med-high heat until lightly browned. Add fish and sear both sides. Transfer fish to plate. Cook onion and ginger until lightly browned. Combine yogurt, cream, salt and sugar, and add to pan. Bring to a boil and add fish. Cook 3-5 minutes until done-flaky. I like to add frozen peas with the fish. Serve over Jasmine rice.
Legumes and Rice
Cheesy Casserole
Child Magazine
3 T butter
1 small onion, chopped
1 C dried lentils, rinsed and sorted
1 C uncooked brown rice
31.5 oz. chicken broth
1 C grated cheddar cheese
½ C croutons, crushed
salt to taste
Melt butter in large saucepan over med. heat. Saute onion until soft. Stir in lentils, rice, and broth; boil. Reduce heat to low. Cook 50 min. or until rice is done. Put in serving dish; top with cheese and croutons.
Chili Rice Casserole
Cheryl Nevarez
¼ C chopped green onion
4 C chicken broth
1 t salt (unless using bullion)
2 C rice
4 oz. can diced green chilis
2 C light sour cream
1 ½ C shredded cheddar cheese
Combine onion, broth, and salt; boil. Stir in rice. Cover and simmer 20 min. Stir in remaining ingredients except ¼ C cheese. Put in baking dish and top with remaining cheese; bake at 350 for 20 min or till heated through. Crock Pot option: prepare as directed above. Place in crock pot and heat on low for 2-3 hours if hot or up to 4 hours if refrigerated overnight.
Lentil and Roasted Garlic Stew
Becca Cato
2 onions
5 cloves garlic
1.5 qt chicken stock
1.5 large cans stewed tomatoes, drained and broken up
2 lg globs sour cream
water
2 lb green lentils
handful fresh cilantro
fresh mint
lots of cumin
curry powder
ground cardamom
black pepper
little salt
rice vinegar or lemon juice
Saute minced garlic in bacon fat, mash. Mix in large pot with all ingredients except seasonings. Cook about an hour or until lentils are done. Add seasonings to taste.
Moth Beans
Seasonings:
2 t coriander seeds
1 t cumin seeds
1 t fenugreek seeds
2 t mustard seeds1 t turmeric powder
10 cloves garlic, diced
2 inches fresh ginger, diced
1 C shredded unsweetened coconut
2 chopped, dried chiles
In a little oil, lightly brown garlic and ginger. Add other seasonings to lightly toast. Now add:
2 C moth or other pearl shaped beans, rinsed
1 can light coconut milk
1 can diced tomatoes, undrained
2 C chicken broth
Bring to boil. Simmer about an hour until beans are soft. Add more broth if needed. Season with salt and
Toasted Barley Bake
Debbie Chiorino
¾ C pearl barley
¼ C onion, diced
¼ C butter
2 ½ C boiling water
1 cube chicken bullion
1 t parsley
In skillet, cook barley and onion in butter over low hear, stirring frequently until onion is tender and barley is golden brown. Stir in boiling water and bullion. Pour into 1 qt. casserole dish. Bake, uncovered, at 350 for 1 hour, stirring once. Garnish with parsley.
Salads
Ceasar Dressing
1/3 cup reduced fat mayo
1 t anchovy paste
2 T parmesan cheese
1 T lime juice
1 T water
whisk to blend. Toss with romain lettuce.
Asian Cole Slaw
Martha Stewart
Dressing:
1/3 C canola oil
1/4 C grated carrots
2 t grated ginger
1/4 C rice wne vinegar
1 T soy sauce
juine of 1 lime
Combine with green and red cabbage, cilantro, snap peas, bean sprouts, and tomato slces.
Citrus Salad Dressing
Lorena Saruwatari
Salt
Garlic powder
Parsley
Sprinkle liberally on tossed greens; toss. Depending on salad size, sprinkle fresh lemon or lime juice and olive oil onto salad using a 2:1 ratio; toss.
For a Mexican salad, substitute cilantro for parsley and use limes.
Chinese: sprinkle sugar onto salad, toss with white wine vinegar and slivered almonds. Use only these three ingredients.
Southwestern Salad
Cara McVicar
1 bunch cilantro
1 can black beans, drained
1 can northern beans, drained
frozen corn (vary amount depending on size of salad you desire)
1 green bell pepper
red onion (as desired)
1 large tomato
1 ripe but not mushy avocado
Chop veggies and combine all ingredients. If making ahead, do not add avocado until the last minute. Squeeze fresh lime juice and sprinkle garlic powder onto salad. Toss with Italian dressing.
Spinach Salad with Curry Vinaigrette
Jan Losey
Salad: spinach, red onion, sliced mushrooms, and feta cheese
Dressing:
1 ½ t curry powder
30 grinds freshly ground pepper
1 t garlic powder
1 T grated parmesan
1/3 C cider vinegar
¾ t salt
1 t sugar
1 t Dijon mustard
¾ C salad oil
Combine all ingredients and refrigerate overnight. Toss with salad.
Soups
Baked Potato & Broccoli Soup
Southern Living
¼ C flour
2 (14.5 oz.) cans chicken broth, divided
3 C peeled, cubed potatoes (about 1 ¼ lb.)
2 C chopped broccoli flowerets
1 small onion, chopped
1 ¼ C milk
1 (8 oz.) block cheddar cheese, grated
7 t each: shredded cheddar, chopped cooked bacon, and chopped green onion for garnish
Whisk togther flour and 1/3 C chicken broth. Set aside. Combine remaining broth and next 3 ingredients. Bring to boil, cover, reduce heat, and simmer till potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 min. Stir in milk and 8 oz. of cheese over med.-low until melted. Top each bowl with garnish.
Cheddar Potato Beer Soup
Cook 1lb bacon in large pot. Remove bacon and excess fat and reserve for later. In fat, cook 1 chopped onion, 1/2 C chopped carrot, 1/2 C chopped celery, and two chopped cloves garlic. When soft, add 2 C chicken broth, 24oz beer, 1.5lb diced potatoes, and 1.5 T worchestershire sauce. Cook about 15 min, till done. Add 8oz shredded cheddar and 8oz shredded swiss tossed in 1/2 C flour. Stir until thickened and smooth. Add 1.5 C half and half. Salt and pepper to taste. Stir in a few chopped pieces of bacon.
Dakota Smashed Pea & Barley Soup
California Pizza Kitchen
1 lb dried split peas
½ C pearl barley
2 qt. Water
2 bay leaves
salt to taste
1 T soy sauce
½ T thyme
2 t garlic, minced
½ t sage
large pinch ground cumin
1 ½ C carrots, pealed and diced
2/3 C onion, minced
1/3 C celery, finely diced
¼ C scallion greens, thinly sliced
In large pot, combine peas, barley, water, and all seasonings. Bring to boil over high heat. Reduce to simmer, cover, and cook 1 hour, stirring occasionally.
Stir in vegetables. Cover and simmer 20 to 30 min. until veggies are tender. Discard bay leaves, serve, and garnish with scallions.
Lentil Chili
More with Less
1 qt. Tomato juice
2 C lentils
1 carrot, sliced
1 stalk celery, diced
1 onion, diced
3 T chili powder
½ to 1 lb ground beef, fried and drained
Combine all ingredients. Bring to boil in large pot.; simmer for 1 ½ hours. Add water as needed.
Taco Soup
Jana Henry
1 whole chicken
1 onion, coarsely chopped
2-3 cloves garlic, minced
¼ C or 1 pkg. taco seasoning
3-14.5 oz. cans tomatoes, chunky chili style
2-14.25 oz. cans crisp corn, drained
1 14.5 oz. can black beans, drained
3-4 c water
garnish: 1 lime, cut up, fresh chopped cilantro, grated cheese.
Boil the chicken and de-bone. Tear into huge chunks. (Option: do this the day before and save the broth to use instead of water.) In a little olive oil, saute the chicken with the onion and garlic. Add taco seasoning; mix well with chicken. Add tomatoes; stir well. Add corn and black beans; stir well. Add water or broth. Bring to a boil, turn down to a med. simmer, and cook for 30 min. Serve right away or let sit for a while. The longer it sits, the more flavorful it gets (crock pot). To serve, place in bowls, squeeze lime over top, add cilantro and grated cheese. Serves 8-10 people.
Vegetables
Creamy – Crunchy Corn
Better Homes and Gardens
20 oz. frozen corn
¼ C butter
3 T sugar
1 T cornmeal
salt and pepper
Melt butter in saucepan. Stir in corn, sugar, and cornmeal. Cover and cook on med. – low for 30 min., stirring occasionally. Season to taste with salt and pepper. Let stand for 10 min. before serving.
Green Bean Casserole
Margy Tripp
2 large onions, sliced
1 can cream of mushroom soup
½ C milk
1 t soy sauce
dash pepper
4 C cooked cut green beans
½ C slivered almonds
Saute onions in butter until lightly golden. Layer in 1 ½ qt. Casserole. Combine soup, milk, soy, pepper, and beans. Layer over onions. Top with almonds. Bake at 350 for 25 min. or until hot and bubbly.
Maple – Sweet Potato Casserole
Southern Living
7 lb. Sweet potatoes, peeled and cubed
1 t salt
¼ C butter
¼ C dark brown sugar
¼ C maple syrup
2 C mini marshmallows
Bring potatoes to boil with salt in large Dutch oven, covered. Boil 15-20 min. until tender. Drain.
Mash with sugar, syrup, and butter.
Spoon into lightly greased 11x13 baking dish. Bake at 350 for 20 min. Sprinkle with marshmallows and bake 8 min. more until puffed and golden.
Onion Roasted Potatoes
1 envelope onion soup mix
2 lbs. potatoes, cut in large chunks
carrots, mushrooms
1/3 C olive oil
Preheat oven to 450. In large plastic bag, combine all ingredients. Shake until veggies are evenly coated. Empty into shallow baking or roasting pan. Bake, stirring occasionally, 40 min., or until tender and golden brown. Garnish, if desired, with chopped parsley.
Posted by Holly at 11:08 AM
Favorite cookbooks: More With Less and Better Homes and Gardens New Cookbook. I use BH&G for many of my favorite recipes such as lasagna, potato salad, and brownies.
Appetizers
Creamy Hot Artichoke Dip
14 oz can artichoke hearts, drained and chopped
1 C sour cream
1C grated Parmesan cheese
1 clove garlic, finely chopped
Preheat oven to 350. Combine all ingredients and bake uncovered for 25 min. or till heated through.
Healthy Tortilla Chips
Yellow corn tortillas
Olive oil spray
Salt
Preheat oven to 450. Cut tortillas into wedges. Spray baking sheet with olive oil. Arrange wedges on baking sheet. Spray tortillas with olive oil and sprinkle with salt. Bake about 10 min. or until golden brown and crunchy.
Knox Blocks
4 pkgs. Knox Gelatine
2 large boxes of Jello
4 C boiling water
Combine all ingredients in a 9 x 13 pan and stir until completely dissolved. Refrigerate at least 3 hours.
Salsa
10 Roma tomatoes, diced
1 med brown onion, diced
1 bunch cilantro with stems removed, diced
1 jalapeno pepper, finely diced
2 t salt
1 16 oz. can tomato sauce
juice of 1 lime
Combine all ingredients and refrigerate.
Valentine’s Day Finger Jello
9 oz. (3 small boxes) strawberry Jello
4 pkg. Knox gelatin
4 C boiling water
1 C heavy cream
In a 9x13 pan, dissolve Jello and gelatin in boiling water. When completely dissolved, stir in cream. When set, use a heart shaped cookie cutter to shape the pink and red treats. Parents get to eat the scraps. (:
Beverages
Cranberry Apple Cider
2 regular containers cranberry juice
1 container apple cider
½ carton orange juice
Combine juices and heat until warm.
Friendship Tea
Julie Knowlden
1 C Tang mix
1 C lemon flavored instant tea mix
1 t cinnamon
½ t ground cloves
Combine ingredients and store in a jar. To serve, place two rounded teaspoons of mix in a mug. Fill mug with hot water and stir.
Hot Chocolate for a Crowd
Martha Smith
1 ½ C sugar
1 ¼ C cocoa
½ t salt
¾ C hot water
1 gallon milk
1 T vanilla
15 marshmallows (optional)
Combine sugar, cocoa and salt. Gradually add hot water. Over medium heat, cook until mixture boils. Stirring constantly, cook 2 minutes. Add milk and heat to serving temperature. Take off heat and add vanilla. Melt marshmallows in the hot chocolate to make it creamy. Makes 32 (1/2 C) servings.
Southern Style Iced Tea
Place 6 tea bags in 2 cup glass measuring cup. Add a pinch of baking soda. Pour 2 C boiling water into measuring cup. Steep 15 min. Remove tea bags without squeezing. Pour into 2 qt. pitcher. Add 2 cups of cool water to pitcher. Cool slightly, then refrigerate. Use within 2 days.
To make a simple syrup, bring ½ C water and ½ C sugar to a boil, stirring till dissolved. Boil 1 min. Remove from heat and cool. Cover and chill till ready to serve.
Breakfast
Biscuits and Gravy
1 lb. lite seasoned sausage
3-4 T flour
2 C milk
Start browning sausage. Meanwhile, make biscuits:
2 C flour
2 t baking soda
½ t salt
¼ C shortening
¾ C buttermilk
Combine flour, baking powder, baking soda, and salt; cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk; kneed gently. Roll to ½ in. thickness. Cut with a 2 ½ inch biscuit cutter and place on a lightly greased baking sheet. Bake at 450 for 10-15 min. or until golden brown.
Now that sausage is brown and slightly crispy, Drain until just 4 T oil remains in pan. Stir flour into pan and coat sausage. Add milk, stirring constantly, until desired consistency.
Chile Relleno Breakfast Casserole
10 eggs
1 pt. cottage cheese
1/2 C Bisquick
1/2 t salt
1 lb shredded jack cheese
1/2 C melted butter
1-2 small cans diced green chilies
Beat eggs; combine all other ingredients. Pour into greased 9 x 13" pan. Bake at 350 for 45 minutes or till golden and firm in center.
Hashbrown Potato Quiche
3 C frozen hashbrowns
1/3 C butter, melted
1 C cooked and chopped ham
1 C cheddar cheese, shredded
1/4 C bell pepper, chopped
1/4 C finely chopped onion
1 jalapeno chili, finely chopped
2 eggs
1/2 C milk
1/2 t salt
1/4 t pepper
Preheat oven to 425. Pat potatoes over bottom and up sides of a large pie plate. Drizzle butter over potatoes. Bake for 25 minutes. Reduce temp to 350. Layer ham, cheese, and veggies over crust. Whisk together eggs, milk, salt, and pepper. Pour over all. Bake another 30 minutes or until center is slighly browned and set.
Maple Nut Coffee Twist
Penny Anderson
Dough:
¾ C milk
¼ C butter
2 ¾-3 C flour
3 T sugar
2 ¼ t yeast
1 t maple flavoring
1 egg
Filling:
½ C sugar
1 t cinnamon
1/3 C chopped nuts
1 t maple flavoring
¼ C butter, melted
Glaze:
1 C powdered sugar
1-2 T milk
2 T butter, melted
½ t maple flavoring
For dough, heat milk and butter until very warm. In a large bowl, combine warm liquid, 1 C flour, sugar, salt, yeast, flavoring and egg; beat 2 min. at medium speed. Stir in by hand remaining flour to make soft dough. Kneed until smooth and elastic, about 2 min. Place in a greased bowl. Cover, let rise until light and doubled in size, about 45-60 min.
For filling, combine all ingredients; set aside. Grease a 12-in. round pizza pan. After dough has risen, punch down; divide and shape into 3 balls. Roll out or press one ball to cover bottom of greased pizza pan. Sprinkle dough with ½ of filling. Repeat layers of dough and filling ending with dough. To shape, place a 2-inch glass in center of dough (don’t press). Cut from edge toward glass, forming 16 pie-shaped wedges. Leave center intact. Twist wedges 5 times. Remove glass. Let rise 30-40 min. until doubled. Preheat oven to 375 and bake 18-22 min. Cool.
For glaze, combine all ingredients and pour over cooled cake.
Overnight Buttermilk Coffee Cake
Penny Anderson
2 C sifted flour
½ t salt
1 t soda
1 C sugar
½ t cinnamon
1 t baking powder
½ C brown sugar
2/3 C shortening
2 eggs, beaten
1 C buttermilk
Mix dry ingredients together thoroughly; cut in shortening. Add eggs and buttermilk; mix well. Pour into greased 9x13 pan.
Topping:
½ C brown sugar
½ t nutmeg
½ t cinnamon
1/3 C nuts
Mix all ingredients. Sprinkle topping over batter. Cover and refrigerate overnight. Bake uncovered at 350 for 40 min. or until done. Serve warm.
Southern Baked Oatmeal
Donna Bennett
2 C oatmeal, uncooked
½ C brown sugar
¾ C milk
2 eggs
1 t baking powder
¼ t salt
1 t cinnamon
¼ C butter
In medium saucepan, melt butter. Whisk in milk, eggs, and dry ingredients, ending with oats. Mix thoroughly with wooden spoon. Pour into greased square baking dish. Bake at 350 for 45 min. Serve warm with milk and/or baked apples.
Vanilla French Toast
4 eggs
½ C milk – whole if possible
1 T sugar
1 T vanilla
1 t cinnamon
6 pieces of good French or sourdough bread.
In a wide bowl, mix together all ingredients except bread. Mix with fork or wire whisk until sugar is dissolved and color is uniform. Dip bread in mixture for about 5 sec, turning. Preheat skillet with butter added. Cook over med. heat until golden brown on each side. Serve with fruit or syrup.
Walton’s Mountain Coffee Cake
Joan Davenport
½ C pecan halves
2-15 oz. pkg. frozen dinner rolls (or 18-24 dough balls)
1-4 oz. pkg. instant butterscotch pudding mix
1 C brown sugar, packed
½ C butter
1/8 t cinnamon
Generously grease a bundt pan. Sprinkle pecans in bottom of pan. Arrange dough balls on top of pecans. Sprinkle pudding mix over dough. Ina small pan, cook and stir brown sugar, butter, and cinnamon until butter is melted. Pour butter mixture over pudding mix and dough balls. Cover and refrigerate for 12-24 hours. Uncover and bake in 350 oven for 30 min or till top is golden brown. Immediately invert coffee cake onto serving plate. Let stand about 15 min to cool slightly before serving. Serves 12.
Beef
Cranberry Meatballs
50 frozen meatballs
1 (1.2 oz.) pkg. brown gravy mix
¾ C (1 can) whole berry cranberry sauce
1 T cream
2 t Dijon mustard
Mix gravy according to pkg. directions. Whisk together other ingredients. Add frozen meatballs and stir. Cook in crock pot 2-3 hours on high or 4-5 hours on low. Leftover grave keeps 3 days and serves well with rice, noodles, roasts, etc.
Easy Crock Pot Roast
1 Roast, any size or kind
1 can cream of chicken soup
1 can cream of mushroom soup
¼ C dried onions
Trim roast of fat. Place in crock pot. Sprinkle with onions. Spread soups over meat and onions. Cook on low at least 10 hours or on high for 5. Serve with mashed potatoes.
Salisbury Steak Deluxe
Susan Kelley
1 can cream of mushroom soup
1 T prepared mustard
2 t Worcestershire sauce
1 egg
¼ C dry bread crumbs
¼ C onion, diced
½ t salt
dash of pepper
1 ½ lbs. ground beef
1-2 T cooking oil
½ C water
2 t parsley
In a bowl, combine soup, and next two ingredients; blend well. Set aside. In another bowl, lightly beat egg. Add bread crumbs, onion, salt, pepper, and ¼ C of the soup mixture. Add beef and mix well. Shape into six patties. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 min. or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley. Serve with rice, mashed potatoes, or noodles.
Breads
Buttermilk Cornbread
2 T butter
½ C oil
1 ½ C flour
1 ½ C yellow cornmeal
¼ C sugar
1 T plus 1 t baking powder
1 t salt
2 lg. eggs
1 ½ C buttermilk
Preheat oven to 400. Put butter in 8 inch square pan, and place in oven to melt. Mix dry ingredients and wet ingredients separately. Combine without over-mixing. Remove pan when butter is melted; tilt pan to spread. Bake about 30 min; toothpick should come out clean. Cool in pan 10 min, then turn out. Serve immediately, or store in fridge up to two days or freezer for one week.
Cream Cheese Pumpkin Bread
Southern Living
3 ½ C flour
3 C sugar
2 t cinnamon
1 ½ t baking soda
1 t nutmeg
½ t salt
2 C pumpkin puree (canned or fresh)
1 C oil
2/3 C water (if using canned pumpkin)
4 lg. eggs
Cream cheese filling: Combine 8 oz. cream cheese, ½ C sugar, ½ C chopped toasted pecans, and 1 lg. egg.
For bread, stir flour, sugar, and next four ingredients. Whisk pumpkin and next three ingredients. Add to flour mixture. Spoon 3 C batter into each (2) greased and floured loaf pan. Spoon cream cheese filling evenly over batter. Spoon remaining batter over cream cheese filling. Bake at 350 for 1 hour and 15 min. till toothpick comes out clean.
Eucharistic Bread
Sewanee, TN
1.75 C warm water
2 pkgs yeast
.75 C honey
3 T vegetable oil
1t salt
2 C bread flour
3 C whole wheat flour
Stir water, yeast, and honey until yeast dissolves. Wait a few minutes, then stir in oil and salt. Slowly add bread flour and then enough whole wheat until dough begins to pull away from sides of bowl. Finished dough should be slightly tacky. Separate into 4-5 balls and let rise until double in size (1-2 hours). Flatten each ball into a half inch thick disc and cut a cross almost through each round. Using top oven rack, bake at 350 for 15-20 minutes until golden brown. (They cannot all be baked at the same time. Cool completely before freezing or enjoy immediately.
Garlic Cheese Rolls
Lori Skiba
1 C water
3 C flour
1 ½ t salt
1 ½ T butter or oil
3 T sugar
2 T nonfat dry milk
1 ½ t yeast
Place all ingredients in this order into bread maker. Start bread maker on dough setting. When dough is done, melt ¼ C butter and mix with 1 clove crushed garlic. Roll and gently stretch dough into a 24 inch rope. Divide dough into 24 equal pieces and roll them into balls. Place balls into two greased pie pans. Pour melted butter and garlic evenly over rolls. Sprinkle with Parmesan cheese. Cover and let rise in warm oven for 30-45 min. until doubled. To warm oven, place on warm setting for 2 min. and then turn off. Remove pan when preheating oven. Preheat oven to 375; bake 15 min. or until golden brown.
Italian Luncheon Ring
Anick Steiger
1 loaf bread dough
½ C chopped chives
¼ C chopped onion
1 t dill weed
2 C shredded Monterrey jack cheese
12 oz. total of salami, ham, pastrami, & or any lunch meats
Let dough rise, flatten it. Mix all other ingredients and spread over ½ of dough (lengthwise). Roll dough into horseshoe shape. Seal ends, sprinkle garlic salt over top. Cut vents into dough 2 in. apart. Cover dough and let rise until double in size. Bake at 375 for 20 minutes.
Maple Nut Sticky Buns
I C coarsely chopped pecans
½ C maple syrup
3 C flour
¼ C sugar
1 pkg. yeast
1 t salt
1 C warm water
6 T softened butter, divided
1 egg at room temperature
½ C packed brown sugar
1 t cinnamon
Grease a 9 X 13 pan and spread pecans and maple syrup evenly over the bottom.
Combine 2 C flour, sugar, yeast, and salt in large bowl. Stir in water, 2 T butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Cover with plastic wrap; let rise till doubled, about 30 min.
On lightly floured surface, roll dough to 15x12 inch rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a 12 in. side, roll up tightly.
Cut into 12 slices; place cut side down in prepared pan. Cover with plastic wrap; let rise until buns double in size, 30-45 min. Preheat oven to 375. Uncover and bake 25-30 min until golden. Cool for 1 min. Loosen edges; invert onto a serving plate.
Peanut Butter Muffins
Kay Smith
¾ C flour
¼ C rolled oats
1 t baking powder
¼ t baking soda
1/8 t salt
1/3 C brown sugar
1/3 C peanut butter
¼ C shredded carrot
1 egg
½ C milk
Beat brown sugar & peanut butter; add egg and beat well. Stir in carrots. Add flour, oats, baking powder, soda, salt, and milk. Beat until just blended. Pour into greased muffin tin; bake at 400 for 15-20 min, until golden. (Bake mini-muffins 10 min.)
Pizza
Jeanie Cannon
3 C flour
2 T honey
2 T olive oil
1 t salt
1 T yeast
1 C warm water
Combine 2 C flour with salt and yeast. Kneed in water, honey, and oil. Add more flour, ½ C at a time until dough is no longer sticky. Kneed 2 min. more. Cover and let rise 15 min. Sprinkle cornmeal onto large, greased pizza pan. Shape dough, place on pan, and brush with oil. Bake in 450 degree oven for 5 minutes. Remove from oven, spread 8 oz. tomato sauce over crust, sprinkle with Italian seasoning, cheeses, and then toppings of your choice. Bake about 10 more minutes, until edges are browned.
Pumpkin Oat Muffins
Best Baby Magazine
1 ½ C flour
½ C oats
½ C chopped walnuts
2 t pumpkin pie spice
2 t baking powder
½ t baking soda
½ t salt
1 C pumpkin
½ C honey
1/3 C apple juice
2 large eggs
¼ C oil
2 T oats
Preheat oven to 375. Grease or line 12 muffin cups. Combine flour, ½ C oats, nuts, pumpkin pie spice, baking powder, baking soda and salt. Beat pumpkin, honey, apple juice, eggs, and oil. Combine with flour mixture; stir until just blended. Fill muffin cups ¾ full. Sprinkle with 2 T oats. Bake for 23-27 min till pick comes out clean. Serve warm or freeze up to 3 months. To serve from freezer, place one muffin in microwave and cook for 45 sec. to 1.5 min.
White/Cinnamon Toasting Bread
Margy Tripp
In large bowl, combine until blended:
6 C hot water
½ C sugar or honey
¼ C butter
1 T salt
2 T yeast
Allow to foam. Add 10-13 C flour until moist, but not too wet. Cover, let rise for 1 hour or until doubled. Dump onto floured surface Divide into 4 parts for regular loaves. Kneed each part only long enough to get large air pockets out. Round top and place in greased pan.
For cinnamon bread: Roll out lengthwise to about ½ in. thickness on floured board. Sprinkle with cinnamon/sugar mixture (about 1/8 in. deep) over entire surface. Roll tightly, easing ends inward. Place with flap down in greased pans.
For both breads, cover, let rise until raised above pan a little (1/2 to 1 hour). Bake in 375 oven for 25-30 min. Remove when bottoms are slightly golden brown. Remove from pans immediately and place on cooling racks. Butter tops only. Makes 4 loaves.
Chicken and Poultry
Broccoli Chicken Bake
3 C cubed, cooked chicken or leftover turkey
20 oz. frozen broccoli, thawed
2 cans cream of chicken soup
1 C mayonnaise
2 T lemon juice
1 C bread crumbs
¼ C butter, melted
2 t curry powder
grated cheddar cheese
Mix soup, mayo, lemon juice, and curry powder. In 9 x 13 pan, add chicken and broccoli to soup mixture. Saute bread crumbs in butter; sprinkle over casserole with cheese. Bake at 350 for 45 min. Serve with baked potatoes or rice.
Buffet Chicken
Nina Chaffin
8 oz. linguine
1 C fresh mushrooms, sliced
6 T butter, divided
3 T lemon juice
3 T flour
several dashes Tobasco Sauce
½ t salt (unless you use bullion)
¼ t pepper
2 C chicken broth
1 C milk (don’t use non-fat)
1 ¼ C fresh Parmesan cheese, grated and divided
2 C cooked, cubed chicken
parsley and paprika for garnish
Cook linguine according to package directions. Cover and set aside. In Dutch oven, saute mushrooms in 3 T butter and lemon juice. Transfer mushrooms to a bowl and set aside. Melt remaining 3 T butter in Dutch oven and combine with flour, Tobasco, salt, and pepper. Slowly stir in broth until somewhat thickened. Slowly add milk and 1 C Parmesan cheese, stirring until more thickened and until somewhat melted. Stir in linguine, chicken, and mushrooms (without their liquid). Pour into greased 9x13 pan. Top with remaining cheese. Bake at 400 for 20 min. Garnish with paprika and parsley.
Chicken Baked in Herbs
3 lbs. chicken pieces (I prefer breasts with skin on)
salt, pepper
¼ t each: savory, tarragon, rosemary
2 T lemon juice
½ C butter, melted
1 ½ C rice
1 ½ C diced celery
3 chicken bullion cubes
1 4 oz. can sliced mushrooms (or fresh)
Sprinkle chicken with salt and pepper. Mix herbs, lemon juice, and butter. Dip chicken in butter mixture and bake at 350 for 1 ½ hours. Bring 3 C water to boil while dissolving bullion. Add rice, celery, and extra butter mixture. Simmer on medium low for 15 min., or till rice is cooked. Add mushrooms and serve with chicken.
Chicken Condon Bleu Casserole
1 C sour cream
1.5 C chicken broth
1 T Dijon mustard
1/4t pepper
1C rice, uncooked
10oz bag mixed frozen veggies
Combine these ingredients in a large casserold dish.
Top with 5 boneless, skinless chicken breasts. Layer sliced deli ham over chicken. Top with sliced swiss cheese. Cover with foil and bake for 1 hour.
Romove from oven, top with 1 C corn flakes, 1/2 C grated parmesan cheese, and 2T melted butter. Bake uncovered for 15 more minutes.
Crock Pot Chicken Burritos
Place 4 boneless, skinless chicken breasts in crock pot. Cover chicken with 3 cups of homemade salsa. Cook on low for 7 hours or till tender. Option: 1 hour before serving, brown 1 C rice in olive oil. With a measuring cup, retrieve 1 C salsa from crock pot. Add 1 C water to the salsa and pour into a med. pot. Add browned rice to pot. Bring to boil, reduce heat, and simmer 20 min. or until rice is cooked. Serve chicken and Spanish rice in toasted tortillas with cheese, avocado, pintos, etc. (If you have a gas burner, place tortillas directly on burner and flip to toast.)
Chicken in the Rolls
3 oz. cream cheese, softened
2 T butter, melted
2 C cubed cooked chicken
¼ t pepper
2 T milk
1 8 oz can crescent rolls
¾ C seasoned breadcrumbs, crushed.
Blend cream cheese with butter until smooth. Add pepper, milk, and chicken. Separate crescent rolls into 4 rectangles. Spoon ½ C chicken mixture onto each rectangle. Roll crescent dough around chicken mixture to form a ball, sealing edges. Dip each ball into breadcrumbs. Arrange rolls on a baking sheet, and bake at 350 for 20-25 min. * I double this recipe for our family. *
Chicken with Rice
1 C uncooked rice
1 envelope onion soup mix
1 can cream of chicken soup
4 boneless, skinless chicken breasts
Arrange chicken in a 9 x 13 pan. Combine soup with 1 can water, onion soup mix, and rice. Pour mixture over chicken. Bake at 350 for one hour covered, then ½ hour uncovered.
Cuban Rice Casserole
Joanne Allum-Poon
1 lg. pkg. yellow rice
1 small, whole chicken, boiled – save broth for rice
frozen mixed veggies, thawed
frozen or steamed fresh broccoli – thawed if frozen
grated farmer, cheddar, or mozzarella cheese
mayonnaise
1 med. onion, chopped
3 cloves garlic, minced
1 reg. can diced tomatoes, or 2 large fresh tomatoes, diced
seasoned salt and pepper
olive oil
Saute onion and garlic in olive oil until soft. Add tomatoes with their juice and chicken chunks. Season with salt and pepper to taste, cover, and simmer. Meanwhile, cook rice according to pkg. directions using broth instead of water. When rice is done, layer ½ the rice in a 9x13 pan. Now layer desired amount of veggies, and all the chicken mixture. Spread a thin layer of mayo over chicken mixture. Layer the rest of the rice over mayo and top with cheese. Bake about 45 min on 350, until cheese is slightly browned and casserole is heated through.
Deep Dish Chicken Pot Pie
Food and Family
1 lb boneless, skinless chicken breasts, cubed
¼ C Italian dressing
4 oz. Neufchatel cheese
2 T flour
½ C chicken broth
10 oz. frozen mixed vegetables, thawed
1 refrigerated pie crust
Preheat oven. Cook chicken in dressing in large skillet. Add Neufchatel; cook and stir till melted. Add flour, mix well. Add broth and veggies; simmer 5 min. Pour mixture into 10 in. deep dish pie plate. Arrange crust over filling; flute edge. Cut four slits in crust to allow steam to escape. Bake at 375 for 30 min. or till golden brown.
Hot-Sauced Fried Chicken
Emeril
10 chicken pieces or I cut up fryer
½ C hot sauce
½ C buttermilk
¾ t salt
½ t pepper
4 C vegetable oil
2 C flour
1 T creole seasoning
Put chicken in lg. mixing bowl; add hot sauce, buttermilk, salt, and pepper. Stir to coat evenly. Cover and refrigerate 8 hours, turning pieces frequently. Remove chicken from fridge and heat oil in deep skillet to 360 degrees. Combine flour and 2 t creole seasoning in lg. bowl. Dredge several pieces at a time in four, coating evenly and shaking off excess. Fry 4-5 pieces at a time until golden brown (about 6 min. on each side). Drain on paper towels and sprinkle with remaining 1 t creole seasoning. Serve hot or at room temperature. Great for a picnic!
Mitford Chicken
Jan Karon
1 whole chicken
½ a lemon
1 stalk fresh rosemary
olive oil
crushed garlic
ground pepper and sea salt
Rub chicken with olive oil and salt. Place half lemon in cavity. Let marinate if desired. Grease roaster with olive oil. Place chicken on its back into roaster, and tuck rosemary under breast skin. Sprinkle with salt and pepper. On middle rack, cook at 450 for ½ an hour, then turn down to 350 and cook for an hour more.
Savory Baked Chicken
Martha Stewart
3 lbs. chicken pieces
¼ C fresh oregano
¼ C olive oil
½ t salt
freshly ground pepper
3 golden potatoes, quartered
1 med. onion
3 carrots, chopped
Preheat oven to 375. Place veggies in roasting pan. Add seasonings and chicken. Sprinkle oil on chicken and toss all ingredients. Place in oven skin side up. Bake 45 min. or until skin is crispy and juices run clear.
Turkey, Garlic and White Wine Pasta Sauce
1 lb ground turkey
2 onions, minced
4 parsnips, minced
10 cloves garlic, minced
3 stalks celery, minced
bottle white wine
1 C whole milk
salt to taste
Slowly brown meat in oil, butter, or bacon fat. Add vegetables and slowly saute but do not carmelize. Add wine and simmer at least 30 minutes. Stir in milk and salt to taste. Serve with rustic pasta.
Vibrant Chicken
1/2 head of garlic
3 inches gingerroot
Peel these two ingredients and place in blender with enough water to form a paste. Smear paste onto several pieces of chicken thigh, skin removes, and cook in oil in large skillet. Lightly brown each side over med-high heat. Remove chicken from skillet. Add the following ingredients:
1 14oz can tomato sauce
1 large onion, finely chopped and sauteed. Use same skillet before cooking chicken.
1 T ground corriander seed
2 t sweet paprika
1.5 t kosher salt
1 t gr cumin
1/2 t gr. tumeric
1/2 t cayenne
2 T chopped fresh cilantro.
Cover and cook 20-25 min. till oil separates
Return chicken to skillet, coat with sauce. Cook, turning occasionally 20-25 minutes till juices run clear.
Desserts
Blue-Ribbon Chocolate Chip Cookies
Mrs. Fields
2 ½ C flour
½ t baking soda
¼ t salt
1 C dark brown sugar, firmly packed
½ C white sugar
1 C butter, softened
2 large eggs
2 t pure vanilla extract
2 C (12 oz) semisweet chocolate chips
Preheat oven to 300. Blend sugars at med. Speed. Add butter, scraping down sides. Add eggs and vanilla; mix at medium speed until light and fluffy. Add baking soda, salt, and flour. Add chocolate chips. Drop by rounded tablespoons onto cookie sheet, 2 in. apart. Bake 22-24 min. or until golden brown. Cool on wire rack.
Chocolate Cherry Cake & Frosting
1 fudge cake mix
1 can cherry pie filling
2 eggs
1 t almond extract
1 C sugar
5 T butter
1/3 C milk
6 oz. pkg. chocolate chips
1 T flour
For cake, whip eggs with almond. Add cherries and cake mix. Dust 9 x 13 inch pan with flour. Pour mixture in and bake at 350 for 30 min. Cool completely.
For frosting, boil sugar, butter, and milk for 1 min. while stirring constantly. Remove from heat, pour in
chocolate chips, and pour over cake.
Chocolate Chip Pecan Blondies
1/2 C melted butter
1 and 1/4 C packed golden brown sugar
1 C flour
1/4 t baking soda
2 large eggs, beaten
1 t vanilla
1/2 C semi-sweet chocolate chips
1/2 C chopped pecans
Combine butter and sugar in a large sauce pan. Cool 2 minutes and add eggs and vanilla. Stir in flour and baking soda. When combined, stir in chocolate chips and pecans. Pour into greased square baking dish. Bake at 350 for 30 min. or till tester comes out clean and edges begin to pull away from pan.
Cranberry Jello Salad
1 lg. Pkg. raspberry Jello
2 C boiling water
8 oz. sour cream
1 C pineapple juice
1 sm. can mandarin oranges
1 can whole cranberry sauce
½ C chopped walnuts
In blender, dissolve Jello with water. Add sour cream and pineapple juice. Blend completely. Pour into 9 x 13 inch pan. Stir in remaining ingredients. Chill at least 3 hours.
Dreamcicle Fudge
3C sugar
2/3C evaporated milk
7oz marshmallo cream
12 drops yellow food coloring
1.5 sticks butter
12oz white chocolate chips
3t orange extract
8 drops orange food coloring
1. Boil sugar, milk and butter for 5 minutes
2. Remove from heat and add marshmallow and chocolate. Stir until melted
3. Remove 1.5 C of mixture and set aside.
4. Add color and extract, blend until color is even; pour into buttered dish.
5. Swirl reserved mixture into dish.
6.Refrigerate until firm before cutting.
Fruit Pizza
Crust:
2 C flour
½ C cornstarch
½ C sugar
2/3 C butter, slightly softened
2 eggs, beaten
Coat 10 inch pizza pan with cooking spray. Combine all ingredients and press onto pan. Bake crust 15 to 20 min.
Topping:
1 8oz. pkg. Neufchatel cheese
3 T sugar
½ t almond extract
2 C sliced fruit (strawberries, kiwis, and peaches work well)
Combine cheese, sugar, and almond. Spread over crust. Arrange fruit on top.
Ice Cream Pie
26 crushed oreos
1/3 C butter, melted
½ gallon mint chip ice cream, soft enough to spread
1 regular sized can fudge topping
1 medium sized cool whip, soft enough to spread
2 more crushed oreos
Stir oreos into melted butter and then press onto the bottom of a 9 x 13 inch pan. Freeze. Spread ice cream over oreos. Freeze a good half hour or so. Spread fudge over ice cream and freeze. Layer cool whip next, and sprinkle last two oreos on top. Freeze.
Lime Jello
Stephanie Green
1 lg. box lime Jello
1 C boiling water
1 regular sized can crushed pineapple with juice (drain and save juice)
8 oz. cream cheese, softened
Put Jello in blender. Add boiling water and blend. Add pineapple juice plus enough cold water to make 1 cup liquid. Blend. Add cream cheese and blend. Pour into 8 x 8 pan. Pour pineapple in and stir. Optional: sprinkle with chopped nuts. Chill at least 3 hours.
Orange Cookies
1/2 C butter, softened
1 C sugar
1 T orange rind
2 eggs, separated
2 T orange juice
2 C flour
2 t baking powder
1/4 t salt
Cream butter and sugar. Beat in orange rind and egg yolks. Add salt, baking powder, orange juice, and flour. Fold in stiffly beaten egg whites. Drop by rounded spoonfulls onto greased baking sheet. Bake at 350 for 10-15 min. Makes 2 dozen small cookies.
Pumpkin Crunch
3 large eggs
1/2 c sugar
1/2 c brown sugar
1 (12oz) can evaporated milk
2 t pumpkin pie spice
1/2 t salt
1 t vanilla
1 (29 oz) can pumpkin puree
1 box yellow cake mix
2 c pecans
3/4 c butter, melted
Combine all ingredients in mixer except cake mix, nuts, and butter. Pour into greased pan. Top with cake mix and nuts. Drizzle butter on top. Bake in 350 oven 60-75 minutes until toothpick comes out clean. Cover with foil if top gets too browned.
Pumpkin Pie
2 C pumpkin puree
1 t pumpkin pie spice
2 eggs
1 can sweetened condensed milk
Combine all ingredients in blender and pour into large pie shell. A thick homemade shell works better. Bake at 425 for 15 min. then at 350 for 30-45 min – until center is firm.
Red Velvet Cake
Sugar Hill Bistro
Cake:
Nonstick cooking spray
1 ¾ C sugar
1 ½ C oil
3 lg. eggs
1 C buttermilk
1 oz. grated semisweet chocolate
2 ½ C flour
1 t vanilla
1 ½ t baking soda
½ t salt
1 ½ t distilled white vinegar
1 oz. red food coloring (if desired)
Cream cheese frosting:
¾ lb. Cream cheese, softened
1 C unsalted butter, softened
3 C confectioners’ sugar
1 t vanilla
Preheat oven to 325. Coat 2 9x2 round cake pans with spray. Line bottoms with wax paper; coat with cooking spray.
Whisk sugar, oil and eggs. Add buttermilk, chocolate, flour, vanilla, baking soda, and salt; whisk in vinegar and coloring. Divide into pans.
Bake 35-40 min. until pick comes out clean. Let cool in pans on racks 10 min. Invert onto racks, remove pans and paper; let cool.
Frosting: Beat cream cheese and butter until smooth. Gradually beat in sugar and vanilla. Increase speed to med.-high; beat until smooth and fluffy, 2 min.
Place 1 cake layer on serving plate; spread top with 1 C frosting. Top with remaining cake layer. Spread top and sides of cake with remaining frosting. Chill 1 hour for frosting to set.
Rice Pudding
More With Less
4 C scalded milk
1/3 C uncooked rice
1/3 C sugar
cinnamon
Stir rice and sugar into milk. Pour into buttered casserole dish. Cook at 325 for 2-2 ½ hours, until rice is cooked. Stir every 20-30 minutes. Sprinkle cinnamon on top. Crock pot option: No need to scald the milk. Place milk, sugar, and rice in crock pot. Stir to combine. Cook on high for 3 hours. Sprinkle with cinnamon. Let cool for ½ an hour to thicken.
Texas Sheet Cake
Judy White
1 C butter
4 T cocoa
1 C water
2 C flour
2 C sugar
1 t baking soda
½ t salt
2 eggs
½ C sour cream
Grease a cookie sheet or jelly roll pan. Mix and bring to boil butter, cocoa, and water. Add flour, sugar, baking soda, and salt all at once. In a separate bowl, beat together eggs and sour cream. Mix egg and sour cream with chocolate mixture. Pour into cookie sheet. Bake at 350 for 20 min.
Frosting:
1 stick butter
3 T cocoa
5 T milk
16 oz. powdered sugar
2 t vanilla
While cake is baking, bring to a boil butter, cocoa, and milk. Add powdered sugar and vanilla all at once. Pour warm icing over hot cake and let cool.
Wacky Cake
Missy Haley
Preheat oven to 350. In an ungreased 9x13 pan, dump in:
3 C flour
2 C sugar
½ C cocoa powder
2 t baking powder
1 t salt
2 T vinegar
2/3 C oil
2 C water
Whisk all ingredients together, scraping corners and edges of pan. Bake at 350 for 35 min. Check to see if toothpick comes out clean. If not done, cook 2 more minutes at a time.
Frosting: Melt 8 T butter and 4 T cocoa powder. Beat with mixer. Add 3 C powdered sugar; it will appear whitish and beady. Slowly add a few drops at a time of strong coffee (hot or cold) and beat until spreading consistency. Only spread after cake cools. Refrigerate after frosting. OK if left out after served, but tastes better cold. Good with vanilla ice cream.
Fish
Cajun Shrimp Casserole
Southern Living
2 lb. Unpeeled, lg. fresh shrimp (substitute peeled, frozen, or cooked shrimp to save time)
¼ C butter
1 sm. red onion, chopped
½ C each red, yellow, and green bell pepper, chopped
4 cloves garlic, minced
1 T lemon juice
1 ½ t salt
1 can cream of shrinp soup
½ C dry white wine
1 T soy sauce
½ t cayenne pepper
3 C cooked long grain rice
¼ C grated parmesan cheese
Peel and devein shrimp, if desired. Melt butter in large skillet over med.-high heat. Add onions and peppers and saute till tender. Add garlic, saute 1 min. Add shrimp, lemon juice, and salt. Cook 3 min. till raw shrimp turn pink or cooked shrimp are warm. Stir in soup and next 4 ingredients. Pour into lightly greased 9x13 in. pan. Sprinkle with cheese. Bake at 350 for 15-20 min or till bubbly and lightly browned.
Clam Sauce
2 cans of clams and their juice
1 15 oz can crushed tomatoes
3 cloves garlic, minced
1 T butter
1/2 t basil
1 t chicken and tomato bullion
1/4 C white wine
Saute garlic in butter until lightly browned; add all other ingredients. Bring to a boil. Simmer while you cook linguini or spaghetti. Serve over pasta. Garnish with parmesan cheese.
Cheddar Garlic Shrimp and Grits
3 C water
1 C half and half or cream
1/4 C butter
1 t salt
1 C uncooked grits
1 lb cooked and peeled shrimp
1 C cheddar cheese
2 cloves garlic, minced
Bring water, cream, butter, and salt to a boil over med-high heat. Reduce heat and stir in grits. Stir or whisk comstantly for 7-8 minutes or until smooth. Stir in remaining ingredients and cook until heated through and melted.
Perfect Salmon
1 large salmon fillet (family size)
1 T minced garlic
lemon juice
olive oil
kosher salt
freshly ground pepper
dill weed
Preheat oven to 450. Place salmon on shallow pan. Drizzle with lemon juice and olive oil. Sprinkle with salt, pepper, and dill, and garlic. Bake. Check after 10 min. Check center with fork. Bake until no longer raw in center, checking every few minutes. Do not overcook.
Shrimp Stew
Emeril
2 lb. med. Shrimp
6 C chicken broth
2 bay leaves
½ C oil
½ C flour
1 C chopped yellow onion
½ C chopped green bell pepper
½ C chopped celery
¼ t cayenne
2 T chopped fresh parsley
salt to taste (if using homemade broth, try 1 T plus 1 t)
Combine oil and flour in lg. pot over med. heat. Stir slowly and make a tan roux – 15-20 min). Add onion, bell pepper, and celery; cook till soft, 6-8 min. Add bay leaf, chicken broth; whisk to blend. Bring to boil, then reduce to med.-low and simmer, uncovered, 1 ½ hrs. Add shrimp, salt, and cayenne; cook 20 min. Remove from heat; stir in parsley. Serve in bowls over rice.
Tilapia Curry wth Yogurt Sauce
Bengali 5 spice blend (panch phoron):
2 t fennel seeds
1 t cumn seeds
1 T fenugreek seeds
1 t nigella seeds
1 t mustard seeds
Other ingredients:
1/2 t gr. turmeric
1 lb tilapa filets
1 C plain yogurt
1/4 C cream
1 t sugar
1 t kosher salt
2 T canola oil
1 T panch phoron
2 dried chiles
1 C finely chopped red onion
1 t finely chopped ginger
2 T chopped cilantro
Sprinkle fish with turmeric and chill for at least 30 minutes. Cook panch and chiles over med-high heat until lightly browned. Add fish and sear both sides. Transfer fish to plate. Cook onion and ginger until lightly browned. Combine yogurt, cream, salt and sugar, and add to pan. Bring to a boil and add fish. Cook 3-5 minutes until done-flaky. I like to add frozen peas with the fish. Serve over Jasmine rice.
Legumes and Rice
Cheesy Casserole
Child Magazine
3 T butter
1 small onion, chopped
1 C dried lentils, rinsed and sorted
1 C uncooked brown rice
31.5 oz. chicken broth
1 C grated cheddar cheese
½ C croutons, crushed
salt to taste
Melt butter in large saucepan over med. heat. Saute onion until soft. Stir in lentils, rice, and broth; boil. Reduce heat to low. Cook 50 min. or until rice is done. Put in serving dish; top with cheese and croutons.
Chili Rice Casserole
Cheryl Nevarez
¼ C chopped green onion
4 C chicken broth
1 t salt (unless using bullion)
2 C rice
4 oz. can diced green chilis
2 C light sour cream
1 ½ C shredded cheddar cheese
Combine onion, broth, and salt; boil. Stir in rice. Cover and simmer 20 min. Stir in remaining ingredients except ¼ C cheese. Put in baking dish and top with remaining cheese; bake at 350 for 20 min or till heated through. Crock Pot option: prepare as directed above. Place in crock pot and heat on low for 2-3 hours if hot or up to 4 hours if refrigerated overnight.
Lentil and Roasted Garlic Stew
Becca Cato
2 onions
5 cloves garlic
1.5 qt chicken stock
1.5 large cans stewed tomatoes, drained and broken up
2 lg globs sour cream
water
2 lb green lentils
handful fresh cilantro
fresh mint
lots of cumin
curry powder
ground cardamom
black pepper
little salt
rice vinegar or lemon juice
Saute minced garlic in bacon fat, mash. Mix in large pot with all ingredients except seasonings. Cook about an hour or until lentils are done. Add seasonings to taste.
Moth Beans
Seasonings:
2 t coriander seeds
1 t cumin seeds
1 t fenugreek seeds
2 t mustard seeds1 t turmeric powder
10 cloves garlic, diced
2 inches fresh ginger, diced
1 C shredded unsweetened coconut
2 chopped, dried chiles
In a little oil, lightly brown garlic and ginger. Add other seasonings to lightly toast. Now add:
2 C moth or other pearl shaped beans, rinsed
1 can light coconut milk
1 can diced tomatoes, undrained
2 C chicken broth
Bring to boil. Simmer about an hour until beans are soft. Add more broth if needed. Season with salt and
Toasted Barley Bake
Debbie Chiorino
¾ C pearl barley
¼ C onion, diced
¼ C butter
2 ½ C boiling water
1 cube chicken bullion
1 t parsley
In skillet, cook barley and onion in butter over low hear, stirring frequently until onion is tender and barley is golden brown. Stir in boiling water and bullion. Pour into 1 qt. casserole dish. Bake, uncovered, at 350 for 1 hour, stirring once. Garnish with parsley.
Salads
Ceasar Dressing
1/3 cup reduced fat mayo
1 t anchovy paste
2 T parmesan cheese
1 T lime juice
1 T water
whisk to blend. Toss with romain lettuce.
Asian Cole Slaw
Martha Stewart
Dressing:
1/3 C canola oil
1/4 C grated carrots
2 t grated ginger
1/4 C rice wne vinegar
1 T soy sauce
juine of 1 lime
Combine with green and red cabbage, cilantro, snap peas, bean sprouts, and tomato slces.
Citrus Salad Dressing
Lorena Saruwatari
Salt
Garlic powder
Parsley
Sprinkle liberally on tossed greens; toss. Depending on salad size, sprinkle fresh lemon or lime juice and olive oil onto salad using a 2:1 ratio; toss.
For a Mexican salad, substitute cilantro for parsley and use limes.
Chinese: sprinkle sugar onto salad, toss with white wine vinegar and slivered almonds. Use only these three ingredients.
Southwestern Salad
Cara McVicar
1 bunch cilantro
1 can black beans, drained
1 can northern beans, drained
frozen corn (vary amount depending on size of salad you desire)
1 green bell pepper
red onion (as desired)
1 large tomato
1 ripe but not mushy avocado
Chop veggies and combine all ingredients. If making ahead, do not add avocado until the last minute. Squeeze fresh lime juice and sprinkle garlic powder onto salad. Toss with Italian dressing.
Spinach Salad with Curry Vinaigrette
Jan Losey
Salad: spinach, red onion, sliced mushrooms, and feta cheese
Dressing:
1 ½ t curry powder
30 grinds freshly ground pepper
1 t garlic powder
1 T grated parmesan
1/3 C cider vinegar
¾ t salt
1 t sugar
1 t Dijon mustard
¾ C salad oil
Combine all ingredients and refrigerate overnight. Toss with salad.
Soups
Baked Potato & Broccoli Soup
Southern Living
¼ C flour
2 (14.5 oz.) cans chicken broth, divided
3 C peeled, cubed potatoes (about 1 ¼ lb.)
2 C chopped broccoli flowerets
1 small onion, chopped
1 ¼ C milk
1 (8 oz.) block cheddar cheese, grated
7 t each: shredded cheddar, chopped cooked bacon, and chopped green onion for garnish
Whisk togther flour and 1/3 C chicken broth. Set aside. Combine remaining broth and next 3 ingredients. Bring to boil, cover, reduce heat, and simmer till potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 min. Stir in milk and 8 oz. of cheese over med.-low until melted. Top each bowl with garnish.
Cheddar Potato Beer Soup
Cook 1lb bacon in large pot. Remove bacon and excess fat and reserve for later. In fat, cook 1 chopped onion, 1/2 C chopped carrot, 1/2 C chopped celery, and two chopped cloves garlic. When soft, add 2 C chicken broth, 24oz beer, 1.5lb diced potatoes, and 1.5 T worchestershire sauce. Cook about 15 min, till done. Add 8oz shredded cheddar and 8oz shredded swiss tossed in 1/2 C flour. Stir until thickened and smooth. Add 1.5 C half and half. Salt and pepper to taste. Stir in a few chopped pieces of bacon.
Dakota Smashed Pea & Barley Soup
California Pizza Kitchen
1 lb dried split peas
½ C pearl barley
2 qt. Water
2 bay leaves
salt to taste
1 T soy sauce
½ T thyme
2 t garlic, minced
½ t sage
large pinch ground cumin
1 ½ C carrots, pealed and diced
2/3 C onion, minced
1/3 C celery, finely diced
¼ C scallion greens, thinly sliced
In large pot, combine peas, barley, water, and all seasonings. Bring to boil over high heat. Reduce to simmer, cover, and cook 1 hour, stirring occasionally.
Stir in vegetables. Cover and simmer 20 to 30 min. until veggies are tender. Discard bay leaves, serve, and garnish with scallions.
Lentil Chili
More with Less
1 qt. Tomato juice
2 C lentils
1 carrot, sliced
1 stalk celery, diced
1 onion, diced
3 T chili powder
½ to 1 lb ground beef, fried and drained
Combine all ingredients. Bring to boil in large pot.; simmer for 1 ½ hours. Add water as needed.
Taco Soup
Jana Henry
1 whole chicken
1 onion, coarsely chopped
2-3 cloves garlic, minced
¼ C or 1 pkg. taco seasoning
3-14.5 oz. cans tomatoes, chunky chili style
2-14.25 oz. cans crisp corn, drained
1 14.5 oz. can black beans, drained
3-4 c water
garnish: 1 lime, cut up, fresh chopped cilantro, grated cheese.
Boil the chicken and de-bone. Tear into huge chunks. (Option: do this the day before and save the broth to use instead of water.) In a little olive oil, saute the chicken with the onion and garlic. Add taco seasoning; mix well with chicken. Add tomatoes; stir well. Add corn and black beans; stir well. Add water or broth. Bring to a boil, turn down to a med. simmer, and cook for 30 min. Serve right away or let sit for a while. The longer it sits, the more flavorful it gets (crock pot). To serve, place in bowls, squeeze lime over top, add cilantro and grated cheese. Serves 8-10 people.
Vegetables
Creamy – Crunchy Corn
Better Homes and Gardens
20 oz. frozen corn
¼ C butter
3 T sugar
1 T cornmeal
salt and pepper
Melt butter in saucepan. Stir in corn, sugar, and cornmeal. Cover and cook on med. – low for 30 min., stirring occasionally. Season to taste with salt and pepper. Let stand for 10 min. before serving.
Green Bean Casserole
Margy Tripp
2 large onions, sliced
1 can cream of mushroom soup
½ C milk
1 t soy sauce
dash pepper
4 C cooked cut green beans
½ C slivered almonds
Saute onions in butter until lightly golden. Layer in 1 ½ qt. Casserole. Combine soup, milk, soy, pepper, and beans. Layer over onions. Top with almonds. Bake at 350 for 25 min. or until hot and bubbly.
Maple – Sweet Potato Casserole
Southern Living
7 lb. Sweet potatoes, peeled and cubed
1 t salt
¼ C butter
¼ C dark brown sugar
¼ C maple syrup
2 C mini marshmallows
Bring potatoes to boil with salt in large Dutch oven, covered. Boil 15-20 min. until tender. Drain.
Mash with sugar, syrup, and butter.
Spoon into lightly greased 11x13 baking dish. Bake at 350 for 20 min. Sprinkle with marshmallows and bake 8 min. more until puffed and golden.
Onion Roasted Potatoes
1 envelope onion soup mix
2 lbs. potatoes, cut in large chunks
carrots, mushrooms
1/3 C olive oil
Preheat oven to 450. In large plastic bag, combine all ingredients. Shake until veggies are evenly coated. Empty into shallow baking or roasting pan. Bake, stirring occasionally, 40 min., or until tender and golden brown. Garnish, if desired, with chopped parsley.
Posted by Holly at 11:08 AM
Labels: The Busy Frugal Gourmet
posted by Holly @ 9:01 AM
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