NO OCTOBER 2014 RECIPE SWAP GAME?????????

Easy Pecan Fudge

• 2/3 cup evaporated milk
• 1 2/3 cup sugar
• 1/2 teaspoon salt
• 1 1/2 cup miniature marshmallows or 16 large marshmallows, cut into quarters
• 1 1/2 cup (9 ounces) semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

1. Line an 8-inch-square baking dish with aluminum foil, then coat with cooking spray.

2. In a medium saucepan over medium heat, bring milk, sugar, and salt to a boil. Continue boiling 5 minutes, stirring constantly. Remove from heat and add marshmallows, chocolate chips, vanilla, and nuts.

Stir 1 to 2 minutes, or until marshmallows and chocolate are melted and mixture is creamy.

3. Pour mixture into baking dish and let cool, then cut into 1-inch squares.

Next ingredient: Green beans

This is a nice twist on the classic green bean casserole.

Cooking Light Holiday Green Bean Casserole

Add the sour cream at the last minute.

2 1/2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried tarragon
1 1/2 pounds green beans, trimmed
2 teaspoons butter or stick margarine
3/4 cup thinly sliced shallots
2 tablespoons low-fat sour cream

Combine first 4 ingredients; set aside.

Steam green beans, covered, 5 minutes or until tender. Keep warm. Melt butter in a Dutch oven over medium heat. Add shallots; saute 3 minutes. Stir in mustard mixture and green beans; toss well. Cook for 2 minutes or until thoroughly heated. Stir in sour cream, and remove from heat. Serve immediately.

Yield: 10 servings (serving size: 1/2 cup)

Next ingredient: salmon

Salmon Fettuccine

8 ozs. uncooked fettuccine

1 1/2 cups sliced fresh mushrooms

1 small zucchini, sliced

2 tablespoons chopped onion

2 tablespoons butter

1 tablespoon flour

3/4 cup milk

3/4 cup canned or fully cooked salmon chunks

1/2 cup frozen peas, thawed

1/2 cup diced fresh tomato

1 tablespoon minced parsley

1/4 teaspoon salt

1/8 to 1/4 teaspoon pepper

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the mushrooms, zucchini and onion in butter until crisp-tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salmon, peas, tomato, parsley and seasonings; heat through. Drain fettuccine; top with salmon mixture. Serves 4.

NEXT INGREDIENT: PEANUTS

Don't let the long list of ingredients deter you; this is actually quite simple to fix and delicious to eat. Some prefer to use thigh meat; I'm o.k. with the chicken breasts.

Kung Pao Chicken

Sauce
2 T cornstarch
1/2 c chicken stock
2 t chili paste w/garlic
4 T soy sauce
2 T dry sherry
2 t red wine vinegar
2 t sugar
2 t Asian sesame oil

Marinade:
1 T dry sherry
1 t soy sauce
1 egg white
1 T cornstarch
1 1/2 lb chicken breast, no skin, no bone, R-T-C, cut into 1" cubes
3 T peanut or vegetable oil
6 small dried red chili peppers, 6 to 8
1/2 c peanuts, unsalted, roasted
1 t ginger root, peeled and chopped
2 green onion, cut 1/2" thick

To make the sauce: stir together the cornstarch and stock in a small bowl
until the cornstarch dissolves. Add all the remaining sauce ingredients
and stir well. Set aside.

To make the marinade: combine the sherry, soy sauce, egg white and
cornstarch in a large bowl and stir to dissolve the cornstarch. Add the
chicken pieces, toss well to coat and marinate for about 10 minutes at
room temperature.

In a wok or frying pan over medium-high heat, warm 1 T of the peanut or
vegetable oil, swirling to coat the bottom and sides of the pan. When the
oil is hot, add the chilies and peanuts and stir and toss until the
chilies are dark red and the peanuts are golden brown, about 2 minutes.
Transfer to a bowl.

Add another 1 T oil to the pan over medium-high heat, when oil is hot
add half of the chicken and stir and toss every 15-20 seconds until golden
brown and just cooked through, 4-5 minutes. Transfer to dish. Repeat
with remaining chix. Return the peanuts, chilies and chicken to the pan,
along with ginger and green onions. Stir and toss for 1 minute. Quickly
stir the reserved sauce and add to pan. Stir and toss over medium-high
heat until sauce begins to thicken, 1-2 minutes. Serve immediately over
cooked rice. Serving Size : 4

On 10/5/2014 Beebee2 said:

Don't let the long list of ingredients deter you; this is actually quite simple to fix and delicious to eat. Some prefer to use thigh meat; I'm o.k. with the chicken breasts.

Kung Pao Chicken

Sauce
2 T cornstarch
1/2 c chicken stock
2 t chili paste w/garlic
4 T soy sauce
2 T dry sherry
2 t red wine vinegar
2 t sugar
2 t Asian sesame oil

Marinade:
1 T dry sherry
1 t soy sauce
1 egg white
1 T cornstarch
1 1/2 lb chicken breast, no skin, no bone, R-T-C, cut into 1" cubes
3 T peanut or vegetable oil
6 small dried red chili peppers, 6 to 8
1/2 c peanuts, unsalted, roasted
1 t ginger root, peeled and chopped
2 green onion, cut 1/2" thick

To make the sauce: stir together the cornstarch and stock in a small bowl
until the cornstarch dissolves. Add all the remaining sauce ingredients
and stir well. Set aside.

To make the marinade: combine the sherry, soy sauce, egg white and
cornstarch in a large bowl and stir to dissolve the cornstarch. Add the
chicken pieces, toss well to coat and marinate for about 10 minutes at
room temperature.

In a wok or frying pan over medium-high heat, warm 1 T of the peanut or
vegetable oil, swirling to coat the bottom and sides of the pan. When the
oil is hot, add the chilies and peanuts and stir and toss until the
chilies are dark red and the peanuts are golden brown, about 2 minutes.
Transfer to a bowl.

Add another 1 T oil to the pan over medium-high heat, when oil is hot
add half of the chicken and stir and toss every 15-20 seconds until golden
brown and just cooked through, 4-5 minutes. Transfer to dish. Repeat
with remaining chix. Return the peanuts, chilies and chicken to the pan,
along with ginger and green onions. Stir and toss for 1 minute. Quickly
stir the reserved sauce and add to pan. Stir and toss over medium-high
heat until sauce begins to thicken, 1-2 minutes. Serve immediately over
cooked rice. Serving Size : 4

Next ingredient: dark chocolate, semi sweet to be specific

Graham Cracker Toffee

Ingredients
• 16 graham cracker sheets
• ½ cup brown sugar
• 1 cup butter
• 1 cup chopped pecans
• 6 oz. milk or semi sweet chocolate chips

Instructions
1. Preheat oven to 350 degrees F.
2. Line cookie sheet with foil and spray with cooking spray.
3. Cover prepared cookie sheet with whole graham cracker sheets.
4. In saucepan, bring brown sugar and butter to a boil over medium heat. Boil for four minutes stirring constantly. Pour over graham crackers and bake for 8 minutes at 350 degrees F.
5. After baking, Immediately sprinkle chocolate chips over the top of graham cracker and let sit for about two minutes. Spread melted chocolate with a knife. Sprinkle nuts over the top.
6. Let sit for about two hours and them cut and serve.

Next ingredient: Tarragon

Luchow-Style Marinated Mushrooms with Tarragon

Game plan: Because of all the olive oil in the marinade, the mixture will solidify in the fridge. To serve, just remove the mushrooms from the refrigerator at least 30 minutes ahead and let them come to room temperature so the oil liquefies again.

These mushrooms will last up to 10 days when stored in an airtight container in the refrigerator.

2 c olive oil
6 garlic cloves, peeled and smashed
1 lb small white button mushrooms, cleaned and stems trimmed
1/3 c freshly squeezed lemon juice from 2 medium lemons
6 T finely chopped Italian parsley leaves
2 T finely chopped tarragon leaves
2 t kosher salt
1 t freshly ground black pepper

Heat oil and garlic in a large frying pan over medium heat until warmed and fragrant, about 4 minutes. Remove the pan from heat, add mushrooms, stir to coat, and let cool to room temperature.

Add remaining ingredients and stir to coat. Transfer mushrooms to an airtight container and place in the refrigerator to marinate for at least 24 hours and up to 1 week.

There's a variant of this recipe in the Luchow's Cookbook that uses red wine vinegar. Good on anything; salads, pizzas, you name it.

next ingredient: soy sauce

Beef and Broccoli

1 Tbsp oil
3/4 lb beef sirloin, cut into strips
1 clove garlic, minced
1 onion, sliced into strips (top to root)
2 cups broccoli flowerets
1 can Cream of Broccoli soup
1/4 cup Water
1 Tbsp soy sauce

In skillet, in hot oil, brown beef with garlic. Add onion and broccoli. Cook untiltender crisp.
Stir in soup, water, and soy sauce.
Cover and simmer for 10 mins or until broccoli is tender.
Serve over noodles. Serves 4.

Next ingredient: Toasted Sesame oil