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.)
Sunday, October 21, 2012
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.
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.
Thursday, July 19, 2012
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.)
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.
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.
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.
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.
Wednesday, July 11, 2012
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.
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.
Monday, July 9, 2012
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.
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.
Tuesday, July 3, 2012
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.
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.
Tuesday, June 12, 2012
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.
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.
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.
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.
4 oz dry orange jello powder
1 pint cottage cheese
1 10-oz can mandarin oranges, drained
Mix all ingredients and chill before serving.
Monday, June 11, 2012
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.
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.
Tuesday, May 29, 2012
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.
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.
Thursday, May 24, 2012
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.
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.
Wednesday, May 23, 2012
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.
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.
Tuesday, May 22, 2012
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.
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.
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.
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.
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