Corn Chowder with Chicken

1 T butter
6 green onions, chopped
2 T flour
1 to 2 cups chopped cooked chicken
1/4 t salt
1/4 t pepper
16-20 oz of frozen corn, partially thawed
2 cups chicken broth
2 cups milk

Melt butter in a large kettle.  Add green onions and brown them for 1-2 minutes in the butter.  Add flour, stirring constantly with a whisk for about a minute.  Stir in chicken, salt, pepper, 1/2 of the corn, and the broth.  Bring to a boil and then simmer for 5 minutes.

While the mixture is simmering, combine the rest of the corn and the milk in a blender.  Process until smooth. Add the milk mixture to the kettle and heat thoroughly on a low heat.

Makes 4 servings of about 2 cups each.  (Leftovers keep well in the frig, so you may want to double the recipe.)

Drop Scones

2/3 cup evaporated cane juice (sugar)
2 1/2 cups flour
2 1/2 t baking powder
1/2 t baking soda
1/4 t sea salt
1/2 cup cold butter, cut into pieces
1/2 cup sour cream
1/4 cup buttermilk
2 eggs
1 T vanilla

Flavorings of your choice:  1 T anise seed, 1 T caraway seed, 1 T grated orange or lemon peel.  Amounts are flexible and the possibilities are endless.

Additions of your choice:  1/2 cup raisins or other chopped and dried fruit, 1/2 cup mini chocolate chips, 1/2 cup finely chopped nuts.  Again, the amounts are flexible and the  possibilities are endless!

Preheat oven to 375 degrees.  Mix the sugar, flour, baking powder, baking soda, and salt.  Cut in the cold butter until it is fine crumbs.  (I use my mini food processor and part of the dry mixture to process the butter into the fine "crumbs."  Fast and easy!)

In a small bowl mix the sour cream, buttermilk, eggs, and vanilla with a whisk.  Add to flour mixture and stir until a soft dough forms.  Gentle stir in your choice of flavoring and additions.  (I use a little more buttermilk if the dough seems too stiff.)

Drop by 1/4 cupfuls at least 2 inches apart onto a baking sheet.  Bake 15-20 minutes or until golden on top. Remove from baking sheet to cool.  Serve warm or room temperature.  Makes 12 large scones.

Turtle Cake

Mix up a chocolate cake batter.  Put 1/2 of the batter in a 9x13" pan.  Bake at 350 degrees for 15 minutes.

Melt 1 pkg carmels; stir in 1/2 cup evaporated milk, and 3/4 cup butter.  When smooth, pour onto the partially baked cake.  Add a layer of chocolate chips (1 to 2 cups), and 1 cup chopped nuts (pecans are recommended). 

Top with the rest of the cake batter and bake 20-25 minutes more, until done.  Sometimes hard to tell when it is done, but be careful not to burn the bottom layer.

(Can be made without the nuts but some of us like the nuts!  Or make half with nuts and half without.)

Coconut Cookies

1/2 cup softened butter
1/2 cup brown sugar
1/3 cup sugar
1 egg
1/4 cup water
1/2 t almond flavoring
1/2 t salt
1 2/3 cup flour
1/2 t baking soda
2 cups coconut
(optional) 1/2 to 1 cup mini chocolate chips or other small candy pieces

Cream butter and sugars; add egg, water & almond flavoring and beat well.  Add flour, soda & salt; beat.  Stir in coconut and optional candy.

Drop by teaspoon on ungreased cookie sheet.  Bake at 375 degrees for 10-12 minutes.

Mom's Turkey Meat Loaf

1 1/2 lb ground turkey
1 lb turkey sausage
1 cup chopped onions
1/2 cup milk
12-15 soda cracker squares, crushed (about 3/4 cup)
1 egg
salt & pepper

Mix thoroughly and bake at 350 degrees for one hour.

Waldorf Astoria Stew

2 lb beef stew meat
2 cups chunked potatoes
2 cups chunked carrots
2 cups chunked celery
4 medium onions, cut into chunks
salt & pepper
16 oz can tomatoes or 1 can tomato soup
2 T tapioca
1 T sugar
1 slice white bread, broken in pieces

Place all ingredients in a baking dish and mix well.  Cover and bake in a 250 degree oven for 5 hours.  Do not stir during baking time.  Serves 6-8 people.

Almond-Orange Biscotti

2 1/4 cups flour
1 1/4 cups sugar
1/4 t baking powder
pinch of salt
3 eggs, lightly beaten
1 T oil
1/4 t almond extract
zest of 1 orange, finely grated
1/2 cup almonds, coarsely chopped

Preheat oven to 350 degrees.  Grease and flour baking sheet.  In large bowl, sift flour, sugar, baking powder, and salt together.  Make a well in the center of the mixture and put the remaining ingredients in it.  With your hands, work dry mixture with liquids until a dough has been formed.  Divide dough in half. 

On a lightly floured surface, shape dough into two flat-bottomed cylinders, 1" high, 2 1/2" wide and 8" long.  Remove each to the baking sheet.  Bake for 30-35 minutes, until lightly colored on top.  Remove from oven and cool slightly.  Holding a long sharp knife by the handle and tip, cut cylinders diagonally into 3/4" slices.

Carefully place slices back on the baking sheet, cut sides down; return to the oven for 10-15 minutes more, baking until sides are golden and biscotti have dried a bit.  (Bake less time for softer results.)  Remove from oven and cool on wire racks.  The biscotti should be somewhat hard and crunchy.

Variation #1:  Substitute 1/4 t. vanilla and 1 1/2 T anise seed for almond extract, orange zest, and almonds.

Variation #2:  Subsitute 1/4 t vanilla and 3/4 cup chopped hazelnuts.

Variation #3:  Substitute 1/4 t. vanilla and 3/4 cup chopped dates and/or apricots.

Knox Blox

4 envelopes (1 T each) unflavored gelatin
3 pkg (3 oz each) flavored gelatin
4 cups boiling water

Melt gelatins in boiling water; stir until dissolved.  Pour into shallow baking pan (13x9) and chill until firm.  Cut into squares to serve.

Variation:  Substitute 1 cup heavy cream for 1 cup of the water.  Add after gelatin is dissolved.  Top of the blox will be smooth and creamy.

Variation #2:  Pour the dissolved gelatins into a cookie sheet with sides.  When firm, cut into shapes with small cookie cutters.

Mexican Lasagna

2 lb ground beef
1 pkg taco seasoning
1-2 cups diced tomatoes, canned or fresh
16 oz tomato sauce
4 oz diced green chiles
8 oz cottage cheese (or ricotta, if you prefer)
2 eggs, beaten
4-6 medium flour tortillas
2 cups shredded cheese
1/2 cup sliced olives

Cook beef and drain off any liquid.  Add seasoning, tomatoes, tomato sauce, and chiles--mixing well.  Bring to a boil and simmer uncovered 5 minutes.  Combine cottage cheese and eggs.  Spray 13x9" baking dish with oil.  Spread 1/2 meat mixture, top with half the tortillas, spread 1/2 of the cottage cheese and egg mixture, and top with half of the shredded cheese.  Repeat layers.  Garnish with olives.

Bake uncovered in 350 degree oven for 30 minutes.  Serve with hot sauce, if desired.

Beef Taco Bake

1 lb ground beef
1 can tomato soup
1/2 cup salsa
2 cups shredded Cheddar cheese
1/2 cup milk
6 flour or 8 corn tortillas, cut in 1" pieces OR
     4 large handfuls of tortilla chips

Brown hamburger and drain.  Add soup, salsa, half of the cheese, milk, and tortillas.  Spoon into a 2-qt shallow baking dish.  Cover.  Bake at 400 degrees for 30 minutes.  Sprinkle with the other half of the cheese and serve.

Coleslaw Dressing

3/4 cup vanilla ice cream, softened
3 T vinegar
1 1/2 T sugar
dash of salt
1 pkg precut coleslaw mix, or 1/2 head shredded cabbage

Mix ice cream, vinegar, sugar, and salt thoroughly.  Pour onto cabbage and stir until covered.  Refrigerate until serving time.

Apple Bran Muffins

1 cup whole wheat flour
3/4 cup wheat bran
1/4 t salt
1/2 t baking soda
1/4 t nutmeg
1/4 t cinnamon
1/2 cup finely chopped apple
1/4 cup raisins
1/4 cup chopped nuts (optional)
1 cup buttermilk
1 egg
1/4 cup molasses
1 T oil
1/2 t maple flavoring

Mix dry ingredients.  Stir in apples, raisins and nuts.  Stir in liquid ingredients quickly, just until batter is mixed.  Pour into greased muffin tin or line with papers.  Bake at 350 degrees for 25 minutes.  Makes 12.

Orange Jello Salad

8 oz Cool Whip
4 oz dry orange jello powder
1 pint cottage cheese
1 10-oz can mandarin oranges, drained

Mix all ingredients and chill before serving.

Fruit Pizza

1 cup flour
1/4 c powdered sugar
½ cup cold butter
1 8-oz pkg cream cheese
1/3 c sugar
1 t vanilla
2 cups halved fresh strawberries
1 11-oz can mandarin oranges, drained
1 c fresh blueberries

Glaze: 5 t cornstarch, 1 1/4 c unsweetened pineapple juice, 1 t lemon juice

In a large bowl, combine flour and powdered sugar. Cut in butter until crumbly. Press onto an ungreased 12-in pizza pan. Bake at 350 degrees for 10-12 minutes or until very lightly browned. Cool on a wire rack.

In a small mixing bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange strawberries, oranges and blueberries on top.

To make glaze, combine in a small saucepan the cornstarch, pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled.

Cut into 16 servings. 1 slice equals 170 calories, 9 g fat, 20 g carbohydrate, 1 g fiber. Diabetic Exchanges: 1 ½ fat, 1 starch, ½ fruit.

Turkey Potato Pancakes

3 eggs
3 cup shredded potatoes
1 1/2 cup finely chopped cooked turkey
1/4 cup sliced green onions
2 T flour
1 1/2 t salt

Beat eggs.  Add the remaining ingredients and mix well.  Heat about 1/4" oil in large skillet.  Pour batter by 1/3 cupfuls into hot oil.  Fry 5-6 minutes on each side or until potatoes are tender and golden.

Corn / Bean Salad

2 cups frozen corn
1 can black beans
1 small chopped zucchini
1/4 cup red wine vinegar
2 T olive oil
1/2 cup finely sliced red onion
1 fresh tomato, chopped
1/4 cup chopped cilantro (optional)
Garlic powder and salt to taste

Mix all ingredients and chill at least one hour before serving.

To make the salad a main dish, add 1 cup chopped cooked chicken and/or 1/2 cup finely chopped cheese.

Energy Bars

2 1/2 cups oatmeal
2 1/2 cups rice krispies
1 1/2 cups raisins
1 cup unsalted peanuts
1/2 cup peanut butter
1/4 cup butter
1 10-oz pkg marshmellows (or 5 cups mini)

Mix the first 4 ingredients in a large bowl.  Melt the peanut butter, butter, and marshmellows in the microwave for 1 minute.  If not melted completely, keep microwaving in 10-second times until melted.  Add dry ingredients and stir quickly.  Spread onto greased or waxed-paper-lined cookie sheet.  Use a buttered spoon to spread.  Cool and cut into squares.  These freeze well for later use.

Marinated Tomatoes

4 medium tomatoes
1/2 cup vinegar
3/4 cup oil
1/2 cup chopped onion
1/2 t pepper
1 t salt
2 t sugar

Drop tomatoes in boiling water for 10 seconds.  Remove peelings and core.  Slice thin and layer in baking dish.  Sprinkle with salt, pepper, and sugar.  Add chopped onions on top.  Pour vinegar and oil over and let marinate in frig for one hour.

Chicken Quesadillas

4 8-inch flour tortillas
2 t melted butter
1 cup shredded cheddar cheese
1/3 cup finely chopped onion
1 medium chopped tomato
1 cup chopped, cooked chicken

Brush one side of each tortilla with butter.  Place 2 of them, buttered side down, on hot griddle.  Sprinkle with cheese, onion, tomato, and chicken.  Top with remaining tortillas, buttered side up.  Cook over medium heat 3-4 minutes per side.  Cut into wedges and serve.

Clam Dip

1 7-oz can minced clams
1 8-oz pkg cream cheese, softened

Drain clams, reserving liquid.  Mix clams and softened cream cheese.  Add clam liquid as needed, to desired dipping consistency.  Use with chips and/or veggies.

French Toast Bake

8 eggs
2 cups half 'n half cream
1 cup whole milk
1 T sugar
1 T brown sugar
1 t vanilla
1/2 t cinnamon
1/4 t nutmeg
dash of salt
1 lb loaf French Bread, 1" slices

Topping:
1 cup melted butter
1 cup brown sugar
1/2 cup chopped pecans
2 T syrup
1 t cinnamon
1/2 t nutmeg
1/4 t cloves

Grease 13x9" baking dish (little larger may work better).  Mix first 9 ingredients.  Dip bread slices into the egg mixture and arrange in the greased pan(s).  Pour remaining egg mixture over the top.  Cover and refrigerate overnight.

Remove from frig 30 minutes before baking.  Mix topping and spread on top of bread slices. 

Bake uncovered at 350 degrees 40-45 minutes.  Let stand 10 minutes before serving.

Meat and Potato Loaf

2 eggs
1/4 cup ketsup
1/4 cup mild salsa
1/4 cup BBQ sauce
1 pkg onion soup mix
2/3 cup oatmeal
1 T Worcestershire Sauce
1 large or 2 small potatoes, chopped fine or shredded
2 lbs ground beef

Mix first 7 ingredients in a large bowl.  Add potatoes and mix well.  Gently stir in ground beef.  Bake in glass casserole dish at 400 degrees for 1 hour.

Russian Tea

2 1/2 cups sugar
3/4 cup instant tea with lemon (OR plain instant tea AND 1 pkg lemon unsweetened koolaid)
2 cups orange tang powder
1/2 t cinnamon
1/2 t cloves

Mix all the ingredients and store in airtight container.  Use 2-3 heaping teaspoonfuls per 8 oz boiling water.  Adjust amounts to your taste.

Turkey Sausage

1 lb ground turkey
3/4 t salt
1/2 t pepper
1/2 t whole fennel seeds
3/4 t dried basil
3/4 t dried oregano

Combine all ingredients in a bowl.  Cook in a lightly oiled skillet over medium heat until no longer pink.  Use as you would an commercial sausage.

Blueberry-Rhubarb Crumble

3 cups fresh or frozen (thawed & undrained) blueberries
2 cups fresh or frozen (thawed & undrained) rhubarb cut into 1" pieces
1 1/2 cups oatmeal, uncooked
2/3 cup packed brown sugar
1/2 cup plus 2 T flour, divided
1/2 cup butter
1/2 cup white sugar
Whipped Cream

Crust:  Combine oatmeal, brown sugar, and 1/2 cup flour.  Cut butter into this mixture with a fork or pastry cutter until mixture resembles coarse crumbs.  Reserve 2/3 cup for topping.  Pat remaining crumbs into the bottom of a greased 9x9" baking pan.  Bake at 350 degrees for 15 minutes.

Filling:  Combine the two fruits, white sugar, and 2 T. flour; toss to coat well.  Spoon on the baked crust.  Sprinkle with reserved crumb mixture.  Continue baking 45-50 minutes more.  Serve warm with whipped cream.

Tortilla Chip Dip

Layer in order in 9x13" pan:

28-oz can refried beans
15 oz can of olives, sliced (save a few for garnish)
1 lb ground beef or chicken, cooked and cooled (optional)
1 can diced green chilis
2-3 cups shredded lettuce
1-2 cups salsa (use your favorite)
2-3 cups shredded cheese, your choice
1-2 cups sour cream
2-3 diced tomatoes
Garnish with a few sliced olives

Serve cold with tortilla chips.

Fresh Apple or Rhubarb Cake

2 cups fresh apples or rhubarb (or combination), diced or coarsely grated
1 cup evaporated cane juice (or white sugar)
1/4 cup canola oil
1/2 cup chopped nuts, optional
1 egg
1 t. vanilla
1 cup flour
1 t. baking soda
1 t. cinnamon
1/4 t. salt

Mix the fruit and sugar. Add oil, nuts, egg, & vanilla. Mix well. Stir in dry ingredients. Pour batter into a greased 8x8" pan, and bake at 350 degrees 40-45 minutes. Serve warm with ice cream, whipped cream, or cream.

Caraway Cookies

2 eggs
1 cup sugar
1 cup thick sour cream
1 t. baking soda
dash of salt
1 t. caraway seeds (or more, if desired)
2 cups of flour

Thoroughly mix all ingredients. Drop by teaspoonfuls onto baking sheet. Bake at 375 degrees for 12-15 minutes.

Raisin Drop Cookies

1/2 cup butter
1 1/4 cups sugar
1/2 cup molasses
2 eggs
1 3/4 cup flour
1 t. salt
1 t. baking soda
1 t. cinnamon
2 cups oatmeal
1 1/2 cups raisins (or other finely chopped dried fruit)

Mix ingredients thoroughly in large bowl. Drop by teaspoon onto baking sheet. Bake at 375 degrees for 8 minutes.

Salted Peanut Crisps

1 cup butter
1 1/2 cups brown sugar
3 cups flour
1/2 t. salt
2 eggs
2 t. vanilla
1/2 t. soda
2 cups salted peanuts

Mix all ingredients together. Drop onto baking sheet by teaspoon and flatten with a lightly-floured glass. Bake at 375 degrees for 10 minutes.

Brownie Pudding

1 cup flour
2 t. baking powder
3/4 cup evaporated cane juice
2 T cocoa powder
1/2 t. salt
1/2 cup milk
1 t. vanilla
2 T. melted butter
3/4 to 1 cup chopped walnuts, optional
3/4 cup brown sugar
1/4 cup cocoa powder
1 3/4 cups hot water

Stir flour, baking powder, evaporated cane juice, 2 T. cocoa, and salt together. Add milk, vanilla, and butter; mix until smooth. Add nuts. Pour into greased 8x8x2" pan. Mix brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over entire batter. Bake at 350 degrees 40-45 minutes. Pudding will be cake-y with a liquid sauce. Serve warm with ice cream.

White Chocolate Fudge

8 oz softened cream cheese
4 cups powdered sugar
1 1/2 t vanilla
12 oz white baking chocolate
3/4 cup chopped pecans

Beat cream cheese, sugar, and vanilla until smooth. Melt white chocolate in a double boiler. Fold into cream cheese mixture with pecans. Spread in a greased 8" square pan. Chill. Cut into squares.

Rhubarb-Apple Crumble

1/4 c evaporated cane juice
1 T cornstarch
4 cups chopped rhubarb
3 apples--cored, peeled & chopped
1/3 c organic brown sugar
2 T softened butter
1/4 t cinnamon
1/3 c oatmeal
1/4 c flour (if whole wheat, use a pastry flour)

Preheat oven to 375 degrees. In large bowl, combine evaporated cane juice and the cornstarch. Stir in rhubarb and apples. Pour mixture into a 11x7" glass baking dish.

In medium bowl, mix brown sugar, butter, and cinnamon. Stir in oatmeal and flour. Sprinkle mixture over the fruit.

Bake 45 minutes or until hot, bubbly, and browned. Serve warm. Milk, cream, or ice cream makes a great topping, if desired.