AUGUST 2014 RECIPE EXCHANGE GAME......RECAP

AUGUST 2014 RECIPE EXCHANGE GAME......RECAP

Hi my friends! I can hardly believe ANOTHER month has snuck by! I hope you are well and enjoying the summer! Thank to those who took the time to post their recipes to keep this game going!

forrestwolf
BUTTERFINGER ICE CREAM

A MUST IF YOU OWN THE KITCHENAID ICE CREAM BOW

1/2 gallon whole milk
1 can (14 ounces) sweetened condensed milk
1 carton (16 ounces) frozen whipped topping, thawed
6 Butterfinger candy bars (2.1 ounces each), crushed

In a large bowl, whisk milk and condensed milk. Whisk in whipped
topping until combined; stir in crushed candy bars.
Fill cylinder of ice cream freezer two-thirds full; freeze according
to manufacturer’s directions. (Refrigerate remaining mixture until
ready to freeze.) Transfer ice cream to freezer containers, allowing
headspace for expansion. Freeze 2-4 hours or until firm. Repeat with
remaining ice cream mixture.

walker......Fix It And Forget It Cookbook
PORK CHOPS and Mushrooms

4 boneless pork chops, 1/2" thick
2 medium onions, sliced
4 oz. can sliced mushrooms, drained
1 envelope dry onion soup mix
1/4 cup water
1 can Golden Mushroom Soup

Place pork chops in greased slow cooker. Top with onions and mushrooms. Combine dry onion soup mix and mushroom soup. Pour over pork chops and mushrooms. Cover. Cook on low 6-8 hours. (Recipe found in Fix It and Forget It Cookbook)

forrestwolf
Lemonade Pudding Fruit Salad

1 medium honeydew, peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 cups cubed seedless watermelon
2 medium peaches, sliced
2 medium nectarines, sliced
1 cup seedless red grapes
1 cup halved fresh strawberries
1 can (11 ounces) mandarin oranges, drained
2 medium kiwifruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 can (12 ounces) frozen lemonade concentrate, thawed
1 package (3.4 ounces) instant vanilla pudding mix

In a large bowl, combine the first nine ingredients. Cover and
refrigerate for at least 1 hour.
Just before serving, stir in bananas and apple. Combine lemonade
concentrate and dry pudding mix; pour over fruit and toss to coat.

Zhills
CABBAGE IN CHEESE SAUCE

1 head cabbage Large feeds 6-8 (I use ½ head)

Boil in salted water until crisp-tender. Drain.
You can use the same pot if you remove cabbage and dry pot.

Sauce:
¼ C butter & flour and 2 Cups milk for lg amount of cabbage
2 Tbsp butter & flour and 1Cup milk for sm amount (1/2 head cabbage)

Melt butter and blend in equal amount of flour.
Be sure all the flour is blended into the butter. This is how to prevent lumps!
Add milk. Cook, stirring constantly until smooth and thickened.
Add cheese. Stir until melted. Stir in cooked cabbage. Mix well and enjoy!
This is the same as Dillard House Cabbage Casserole; mine never made it to the oven! Kids learn to eat and like veggies this way

forrestwolf
Egg, Biscuit and Sausage Gravy Breakfast Casserole

For the Gravy:
1 pound roll of bulk pork breakfast sausage (like Jimmy Dean)
2 tablespoons of butter, plus more for the pan
1/4 cup of all purpose flour
2 cups of milk, more or less, as needed
1/4 teaspoon of freshly ground black pepper, or to taste
1/4 teaspoon of kosher salt, or to taste

For the Biscuits: (FEEL FREE TO USE CANNED BISCUITS)
1 cup of self rising flour
2 tablespoons of cold unsalted butter, cubed
1/3 cup of buttermilk

For the Casserole:
1 cup of shredded cheddar cheese
6 large eggs
1/4 cup milk
Salt and pepper, to taste

Preheat oven to 350 degrees F. Butter a 9 x 13 inch casserole dish; set aside.
For the gravy, brown sausage in a large skillet, breaking up and crumbling the meat as it cooks. Once the meat is fully browned, stir in the 2 tablespoons of butter until melted. Sprinkle the flour on top of the meat a little at a time until incorporated. Cook, over medium heat, stirring often, for 5 minutes. Slowly begin stirring in the milk until fully incorporated and mixture begins to bubble and thicken. Add additional milk a little bit at a time, only if the gravy is too thick. Remove from the heat and grind plenty of pepper directly into the gravy. Taste, add salt and adjust for seasonings.
Prepare biscuits while the sausage is cooking, cut cold butter into the flour until you have crumbles. Add the buttermilk and stir with a fork until a shaggy mixture forms. Turn out onto a floured surface and quickly gather mixture to form a dough. Fold over and pat down, turning and repeating this three times. Quickly pat thin and cut out 8 biscuits, gathering dough scraps for the final few. Cut each biscuit into quarters and scatter in the buttered dish.
Top the biscuits with the shredded cheese. Whisk the eggs with 1/4 cup of milk; season lightly with salt and pepper and pour all over the top of the biscuits. Pour the sausage gravy evenly over the top. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until set. Let rest for 5 minutes, cut into squares and serve

TrishTX
Arby’s Jamocha Shake (Copycat)
Serves: 2

I make this in the Ninja blender

1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup

Combine the coffee, milk, and sugar in a blender and blend for 15 seconds or until the sugar is dissolved.
Add ice cream, and chocolate syrup then blend until smooth and creamy.
Pour drink into two glasses.

Beebee2 Trish Yearwood's Pimiento Cheese Spread

I'm not a pimiento cheese fan, but I know many people are. Here is Trish Yearwood's recipe, which she attributes to another source:

Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise
White sandwich bread

Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.
Makes 4 cups.

forrestwolf
Red Devil Cranberries

2 teaspoons canola oil
1/4 cup minced shallot
1 teaspoon minced serrano chile pepper
1 cup fresh orange juice
1/2 cup agave syrup
1 12 -ounce package fresh cranberries
1 blood orange (I HAVE PROBLEMS FINDING THIS SOMETIMES, AND JUST USE A NAVEL ORANGE)
1 tablespoon minced chipotle chile pepper in adobo sauce, plus 1 teaspoon of the sauce
1 teaspoon ground cinnamon
Kosher salt

Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.
Recipe courtesy Georgia Cooking from an Oklahoma Kitchen, 2008

Beebee2
Peaches and Cream French Toast

3 eggs
3 T plus 1/3 c peach preserves, divided
3/4 c half-and-half cream
8 slices French bread, 1/2 inch thick
6 T butter, softened, divided
Confectioners' sugar
Sliced almonds, toasted
2 medium ripe peaches, sliced
2 to 3 T butter, optional

In a small bowl, beat eggs and 3 tablespoons preserves. Stir in cream. Arrange bread in a single layer in a 9 x 13 baking dish. Pour egg mixture over bread; cover and refrigerate overnight.
For peach butter, in a small bowl, beat 4 tablespoons butter and remaining preserves until fluffy; set aside.
In a large skillet or griddle, melt 2-3 tablespoons butter, if desired. Toast sandwiches until bread is lightly browned on both sides, adding butter if necessary. Sprinkle with confectioners' sugar and almonds. Serve with peach butter and sliced peaches. 4 servings.

forrestwolf
Grits N' Greens Casserole

2 cups whipping cream or 2 cups half-and-half cream
8 cups chicken broth, divided
2 cups grits, regular
1 (16 ounce) bags collard greens, frozen (I ACTUALLY USE LARGE CAN OF MARGARET HOLMES SEASONED COLLARDS)
1 cup butter
2 1/2 cups parmesan cheese ( shredded or grated)
1/2 teaspoon fresh ground pepper ( to taste)
1 cup bacon, cooked and crumbled

Grease 13 x 9 baking dish. Bring cream & 6 cups of chicken broth to a boil, stir in grits & cook over medium heat until they return to a boil. Reduce to a simmer, cover & cook for 25-30 minutes, stirring occasionally. Add milk if needed to cook to desire consistency (should resemble slightly runny oatmeal when finished).
Cook collards in remaining 2 cups of chicken broth for 10 minutes. Drain & blot dry with paper towel to remove excess water. Add butter & cheese to grits, stir until butter & cheese melt. Stir in collards. Place in casserole dish, top with crumbled bacon. Bake @ 350 degrees until lightly brown on top.

house_cat
Smashed Red Potatoes

Boil red potatoes until fork tender

Spray or oil a baking sheet.

Lay the potatoes on the baking sheet so they are not touching each other.

Squash each potato with a fork.

Season the potatoes with olive oil and seasonings to taste. I use salt/pepper/herbs de Provence

Bake the potatoes in a 425 degree oven until lightly browned.
There are so many variations for this easy recipe and it's really hard to mess it up. It's a welcome changed from mashed or roasted potatoes and they can be made ahead, then baked at the last minute

forrestwolf
Pressure Cooker Thai Chicken Thighs

1 – 2 tablespoon canola oil
2 lbs. boneless skinless chicken thighs trimmed (about 8)
1/2 cup chicken broth
1/4 cup peanut butter
1/4 cup soy sauce (I LIKE PONZU SAUCE
1 tablespoons freeze dried cilantro
2 tablespoons lime juice (ADD IN SOME LIME ZEST AS WELL)
1/8 - 1/4 teaspoon red pepper flakes
1 teaspoon ground ginger
1 tablespoon corn starch
2 tablespoons water
1/4 cup chopped peanuts
green onions chopped for garnish optional

Add 1 tablespoon oil to the pressure cooker pot, select Browning.
When oil is hot, brown the meat in small batches, do not crowd the
pot. Set the browned chicken on a platter.
When all the chicken is browned, add chicken broth, peanut butter,
soy sauce, cilantro, lime juice, red pepper and ginger. Stir to
combine.
Add the browned chicken to the pot, along with any juices that have
collected on the platter. Cover pot and lock lid in place.
Select High Pressure and 9 minutes cook time. (It will take about 10
minutes to reach high pressure.)
After 9 minutes cook time, turn off pressure cooker and use a quick
pressure release. Remove chicken thighs from the pot leaving the
sauce.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Add
cornstarch mixture to the sauce in the pot stirring constantly.
Select Simmer and bring to a boil, stirring constantly. After sauce
thickens, add chicken thighs and coat with the sauce.
Serve garnished with chopped peanuts and green onions.

StirFan
Herbed Mushrooms

1/2 lb Dietz & Watson Roast Beef (or other good quality beef from the Deli)
1 lb small MUSHROOMS
-------------------
1/3 cup cider vinegar*
2 T. salad oil*
1-1/2 t. Fines Herbs* (Spice Island brand is what I found and used)
1-1/2 t. sugar*
1 t. salt*

Wash the mushrooms. Pat dry.
Combine the *ingredients. Add the mushrooms, stir and refrigerate for 2-3 days to marinate.
After the mushrooms have marinated....
Pull the roast beef apart into pieces. Put a mushroom on a toothpick; roll or fold the roast beef and slide it onto the toothpick w/mushroom.
Voila! Place all on a dish and watch them disappear.

forrestwolf
Antipasto Appetizer Salad

1 jar (16 ounces) roasted sweet red pepper strips, drained
1/2 pound part-skim mozzarella cheese, cubed (I BUY THE FRESH PRE SLICED)
1 cup grape tomatoes
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 can (6 ounces) pitted ripe olives, drained
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Pepper to taste
Toasted baguette slices or romaine lettuce, torn

In a large bowl, combine the first nine ingredients; toss to coat.
Cover and refrigerate for at least 4 hours before serving.
Serve with baguette slices or over lettuce.

Beebee2
Corn Salsa

1 c corn kernels, 1-2 ears
3 T diced sweet red pepper
3 T diced bell pepper
2 jalapeno chiles, seeded and minced
1/4 c chopped green onions
1 lge tomato, seeded and chopped
1 T chopped fresh cilantro
2 T olive oil
2 T fresh lime juice
1/4 t ground cumin
1/4 t salt
pinch of pepper

Put fresh corn in a small saucepan with 1/4 cup boiling water. Cook until tender, about 7 minutes. Drain corn and let cool. Meanwhile combine remaining ingredients.
Stir in the corn. Let sit for 15 minutes for flavors to blend, then adjust seasonings.
Colorful and crunchy. Corn salsa goes well with grilled seafood or as a garnish for soups. Use fresh corn whenever possible, but frozen corn can be substituted.

walker
Marinated Tomatoes (a Paula Deen recipe)

3 Tablespoons chopped fresh parsley leaves
1 Tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges

Combine all ingredients, except tomatoes in mixing bowl; whisk well. Place tomatoes in a resealable bag or sealed container; pour marinade over. Marinate at room temperature for up to 2 hours, turning occasionally. Drain and serve.

Zhills
Roasted Veggies

Ingredients:

· 1 pound eggplant, 1/2-inch dice
· 1/4 teaspoon salt
· 1 pound zucchini, 1-inch dice
· 1 pound yellow squash, 1-inch dice
· 1/2 pound yellow onion, 1-inch diced
· 1/2 pound red bell pepper, 1-inch dice
· 1/4 cup extra virgin olive oil
· 1 pound Roma tomatoes, 1-inch dice (I use canned)
· 2 tablespoons minced fresh garlic
· 3 tablespoons minced fresh oregano
· 1/4 teaspoon freshly ground black pepper
· 3 ounces baby nonpareil capers, drained ??

Preheat oven to 400°F.
Dice eggplant first. Combine with salt, set aside in a colander to drain.
Combine tomatoes, garlic, oregano and black pepper, set aside.
Combine eggplant, squash, onion and bell pepper, with olive oil. Place in roasting pan. Bake 45 minutes, stir once during cooking. Stir in tomato mixture, bake 20 minutes. Stir in capers. ?? 1 cup, 110 calories
I have another recipe that adds green beans. I don't add the capers.

Beebee2
Kirkland Chicken Cheese Soup

"This recipe was found on a foldout attached to a can of Kirkland Seasoned Chicken Breast Meat."

1 c carrot, shredded
1/4 c green onion, sliced
3 T butter or margarine
1/4 c all-purpose flour
2 c milk
10 3/4-zoz can chicken broth
12 1/2-oz can chicken breasts
1 c cheddar cheese, shredded
1/2 t Worcestershire sauce
1/8 t black pepper

In a medium saucepan, cook carrots and green onion in hot butter for 10 minutes or until tender but not browned.
Stir in flour, then slowly add milk, chicken broth, Worcestershire sauce and black pepper, cooking and stirring until thickened and bubbly, about 5 minutes.
Stir in chicken and cheese, cooking and stirring over low heat until cheese melts.
Best served hot. Servings Per Recipe: 4

house_cat
Homemade Buttermilk

Place 4 1/2 tsp. white vinegar into a measuring cup.
Add enough milk to bring the total measure to one cup.
Stir, then let stand for 10-15 minutes.

Beebee2
Dilly Cauli Broccoli Salad

This is such a delicious salad, and particularly useful in the winter when other salad ingredients are less available; I first enjoyed this when it was served at a wedding, and it was so popular!

2 lb fresh broccoli, cut into florets
1-1/2 lb fresh cauliflower florets
1 c mayonnaise
1/2 c sour cream
1 small onion, chopped
1 T snipped fresh dill or 1 1/2 t dill weed
1/2 t salt

In a large bowl, combine the broccoli and cauliflower; set aside. Combine mayonnaise, sour cream, onion, dill and salt; mix well. Pour over vegetables; toss to coat. Cover and chill 4 hours or overnight. 6-8 serving

Danky
No Name

Take a head of cabbage.....slice and put into hot pan with oil and butter mix....add salt, pepper and ground cumin. Cook until wilted and soft. You will be surprised at the flavor difference from the cumin.

HonnyBrown
No Name

Coarsely grind green and black peppercorns and spread on cutting board in one layer
Lightly salt 4 filet mignons
Press one side of each filet into the peppercorns
Cook as normal (I bake mine until medium)

sue-p
Spritz Cookies

A Traditional Scandinavian Christmas Cookie....

1 cup butter
2/3 cup sugar
3 egg yolks, slightly beaten
1 tsp. flavoring (vanilla or almond) Nana used almond
2-1/2 cups sifted flour
1/4 cup grated, blanched almonds (optional)

Cream butter and sugar together well. Stir in yolks and flavoring. Add flour and grated almonds, mixing lightly. Put dough in cookie press and form cookies on ungreased cookie sheet. Bake at 375 degrees for 10 - 12 minutes, until done but not browned.
Makes about 6 dozen.
Note: For colored cookies, a few drops of food coloring may be blended into the dough.

Beebee2
Minnesota Harvest Bars

1/2 c flour
1/2 t baking powder
1/4 t soda
1/2 t ginger
1/2 t cinnamon
1/2 t nutmeg
1/2 c chopped dates
1/2 c chopped nuts
2 T flour
1/4 c butter
1 c brown sugar, packed
2/3 c pumpkin
2 eggs

Sift together flour, baking powder, soda, ginger, cinnamon and nutmeg; set aside. Mix the 2 T flour with the dates and nuts. In saucepan melt the butter and add brown sugar. Beat together pumpkin and eggs; add to melted butter. Add dry ingredients. Mix dates and nuts into batter. Bake in greased and floured 9-inch square pan in 350 deg F for 40-45 minutes.

Zhills
Half-Hour Chicken Gumbo

3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 package (10 ounces) frozen, cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)

In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.
3. Two of the 4 cups water can be replaced with 2 cups low-sodium store-bought chicken broth.
Note
Rotisserie chicken shaves many minutes from the total cooking time, and its slow-roasted goodness brings just as much to the mix as if you'd cooked your own.

walker
SWEET POTATO and Apple Bake

4 large SWEET POTATOES
1/2 cup melted butter
1 cup brown sugar
1 teaspoon lemon juice
4 large apples
1 teaspoon salt
1/2 teaspoon nutmeg

Bake potatoes. Cool, peel and cut into 1/2inch slices. Pare apples. Cut into 1/2 inch slices. Sauté apples in 1/4 cup butter until nearly soft and golden. Alternate apples and SWEET POTATOES in a greased 2 quart casserole. Preheat oven to 375. Combine 1/4 melted butter, sugar, salt, lemon juice and nutmeg. Pour one half over potatoes and apples. Bake uncovered 30 minutes. Add remaining sugar mixture. Bake 20 minutes. Serves 8.

Beebee2
Mexican Rice with Chilies

1 1/2 c raw rice
2 T oil or bacon grease
1 medium onion, chopped
5 tomatoes, chopped or 1 can whole tomatoes
1 can green chilies
1 clove garlic, chopped or pressed
salt and pepper to taste
2 t chili powder
dash of oregano
cilantro, opt
3 c water

Fry raw rice in large pot with oil and onion until rice begins to brown. Add remaining ingredients, bring to boil and turn down to simmer. Cook until tender, 20 to 25 minutes.

walker ( from the Taste of Home Freezer Pleasers Cookbook)
Cheddar Beef Enchiladas

1 lb. ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can (16 oz.) refried beans
2 cups (8 oz. pkg.) shredded cheddar cheese, divided
10 to 12 flour tortillas (8 inches), warmed
1 jar (16 oz.) salsa
1 can condensed cream of chicken soup, undiluted

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated.
Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13 x 9 inch baking dishes.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one(or both if not freezing one) casserole, uncovered, at 350 for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (5-6 enchiladas each).

house_cat
Onion Baked Chicken

1 envelope (about 1 ounce) dry onion soup and recipe mix
2/3 cup dry bread crumbs or cracker crumbs
1/8 teaspoon ground black pepper
1 egg or 2 egg whites
2 tablespoons water
6 skinless, boneless chicken breast halves or 12 skinless, boneless chicken thighs (about 1 1/2 pounds)
2 tablespoons butter, melted1

Crush the soup mix in the envelope with a rolling pin. Stir the soup mix, bread crumbs and black pepper on a plate. Beat the egg and water in a shallow dish.
Dip the chicken into the egg mixture. Coat the chicken with the crumb mixture. Place the chicken onto a baking sheet. Drizzle with the butter, if desired.
Bake at 400°F. for 20 minutes or until the chicken is cooked though.

Zhills
Tuna Noodle Casserole

6 oz. egg noodles (wide or extra wide), cooked*
1 small can of tuna, drained and flaked with a fork
1 can cream of mushroom soup
½ cup milk
1 cup fresh bread crumbs cooked in 1 T. butter until slightly crisp
1 cup frozen peas, cooked

Preheat oven to 350°F.
In a large bowl, stir together first four ingredients until well combined.
Spread into a small greased casserole dish (8×8-inch approx.) then sprinkle bread crumbs evenly over the top.
Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.
Pease can be included in the casserole. I like the peas served on the side. I like the tiny LeSeur peas with it.

Beebee2
Lemon Garlic Romaine Super Salad

2 heads Romaine lettuce
2 c cherry tomatoes
1 c coarsely grated Swiss cheese
2/3 c slivered almonds, toasted
1/3 c grated Parmesan cheese
1/4 lb bacon
Croutons

Sauté diced bacon until crispy, and drain. In a salad bowl, combine sliced romaine, halved cherry tomatoes, Swiss cheese, almonds, Parmesan and bacon. Toss salad with dressing, salt and pepper to taste and garnish with 1 c croutons.

Dressing
Juice of one lemon
3 garlic cloves, crushed
salt and pepper
3/4 c salad oil

Combine juice, garlic, salt and pepper in small bowl. Add oil slowly in a stream, whisking. Let stand covered 3 hours before using -- or not.

sue-p
Broccoli Pasta Salad

Salad:
16 oz. spiral type pasta
10 oz. pkg. broccoli, cooked until tender-crisp
1 pound bacon, cooked and crumbled
1/2 cup red onions, chopped
1/2 cup golden raisins
1/2 cup roasted Sunflower Seeds
2 cups (8 oz.) shredded cheddar cheese

Dressing:
1 cup mayonnaise
1/3 cup sugar
2 tbsp. cider vinegar
1/4 tsp. garlic powder
Cook the pasta in boiling salted water, drain and rinse with cold water. Place in large bowl. Cut the broccoli into bite size pieces, removing any tough stems. Add broccoli, bacon, red onions, raisins, sunflower seeds, and cheese to big bowl with the pasta.
In a small bowl, whisk together mayo, sugar, cider vinegar and garlic powder. Pour over pasta mixture and stir and stir gently to combine. Place in refrigerator for a couple of hours before serving.

Zhills
Tropical Carrot Raisin Salad

1 pound of carrots, peeled and shredded
3/4 cup golden raisins
1/4 cup crushed pineapple, in 100% juice, drained
3 TBS sweetened, shredded coconut
1/4 tsp. salt
*1/2 cup fat free Greek style yogurt (vanilla, coconut, or plain)
*1/4 cup reduced fat mayonnaise

Combine all ingredients in a large bowl. Refrigerate for 30 minutes before serving to allow raisins to plump and flavors to meld. * I use regular mayonnaise.

house_cat
No Name

I make sausage and peppers quite frequently and always have left over. I slice the left over sausage very thinly and put it on a pizza with the onions and peppers that have been sautéed in olive oil with a little garlic, salt and pepper. I top it with a sprinkling of mozzarella cheese. I don't use tomato sauce.. just the peppers, onions, sausage and cheese.

Zhills
Roasted Vegetable Ratatouille

Makes 10 cups
Capers give this vegetarian side dish just the right tangy touch. Spoon the ratatouille over steamed brown rice, if desired.

1 pound eggplant, 1/2-inch dice
1/4 teaspoon salt
1 pound zucchini, 1-inch dice
1 pound yellow squash, 1-inch dice
1/2 pound yellow onion, 1-inch diced
1/2 pound red bell pepper, 1-inch dice
1/4 cup extra virgin olive oil
1 pound Roma tomatoes, 1-inch dice
1/4 teaspoon freshly ground black pepper
3 ounces baby nonpareil capers, drained

Preheat oven to 400°F. Dice eggplant first. Combine with salt, set aside in a colander to drain. Prepare remaining ingredients. Combine tomatoes, garlic, oregano and black pepper, set aside. Combine eggplant, squash, onion and bell pepper, with olive oil. Place in roasting pan. Bake 45 minutes, stir once during cooking. Stir in tomato mixture, bake 20 minutes. Stir in capers.
I make it without capers and it is very good. You can use any amount of veggies; just use less onions and peppers in proportion. I often make it without eggplant and it cooks quicker.

Beebee2
Shish Kabob

1 c salad oil
3/4 c soy sauce
1/2 c lemon juice, 2 lg lemons
1/4 c Worcestershire sauce
1/4 c prepared mustard
2 T salt
1 T coarse black pepper
2 cloves garlic, minced
3 lb sirloin steak, cubed

Mix well. Can be heated a little to avoid separation. Cut lean beef in lge cubes and marinate in sauce for 24-36 hours - marinade will tenderize beef. Turn meat occasionally. Fill some skewers with meat, onion, green peppers, mushrooms and potatoes for longer cooking. Fill other skewers with cucumbers and tomatoes for shorter cooking. Broil over hot coals turning frequently. Serve with rice.

tiny 2
Fresh Green Bean Casserole

Cooks Illustrated (no canned soup version)

For the Topping:
4 slices white bread, each slices torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)

For the Beans and Sauce:
2 tablespoons salt
2 pounds green beans, ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
3 cloves garlic, minced (about 1 tablespoon)
Salt and pepper, to taste
3 tablespoons all-purpose flour
1½ cups chicken broth
1½ cups heavy cream

1. For the Topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.
2. For the Beans and Sauce: Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.
3. Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.
4. Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9x13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

*Note 1: You can prep this ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed.
*Note 2: This recipe can be halved and baked in a 2-quart (or 8-inch square) baking dish. If making a half batch, reduce the cooking time of the sauce in Step 3 to about 6 minutes (1¾ cups) and the baking time in Step 4 to 10 minutes.
*Note 3: If you want to go 100% homemade and eliminate the canned fried onions, you can make your own caramelized onions. Thinly slice 2 sweet onions and sauté in 2 tablespoons of unsalted butter over medium-high heat for about 10 minutes. Reduce heat to medium-low and sprinkle with salt and cook, stirring occasionally, for about 30 minutes, or until the onions are golden, caramelized and soft. Set aside to cool before combining with remainder of crumb topping. Proceed with the recipe as directed.

Beebee2
Baked Stuffed Shrimp

The shrimp can be stuffed and refrigerated well in advance and just baked before serving if desired.

12 jumbo shrimp shelled and deveined
3 t olive oil
1 c coarse bread crumbs from day old bread
1 garlic clove, crushed through a press
1 T finely chopped Italian parsley
1 t grated lemon zest
1 T fresh lemon juice
1 T chopped fresh parsley

Split the shrimp along the backs but not all the way through. Spray a baking pan with olive oil cooking spray. Arrange the shrimp on the pan.
Heat 2 teaspoons of olive oil in a large non-stick skillet. Add the bread crumbs and cook, stirring over medium low heat until the bread is golden. Add parsley, garlic and lemon zest; cook, stirring 1 minute. Remove from heat. Preheat oven to 450 deg. F. Carefully pack the bread mixture into opening in each shrimp, dividing mixture evenly among all shrimp. Brush or drizzle each shrimp with the remaining oil. Bake until shrimp are cooked through, about 5 minutes. Sprinkle with lemon juice before serving. Yields: 4 Servings

forrestwolf
Arugula Pesto Recipe

Yield: Makes 1 heaping cup.

2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt

1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese. (THIS IS HOW I MADE MINE)
3b Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

Beebee2 (orginally posted by YouGoGirl)
Hearts of Palm In Butter Sauce

(2) 14-oz cans hearts of palm
6 T butter
1 t fresh lemon juice
chopped parsley, optional

Place hearts of palm with liquid in saucepan. Add 1 tablespoon butter; simmer hearts of palm for 12 to 15 minutes. Melt remaining 5 tablespoons butter in a separate saucepan; continue to heat until butter is lightly browned. Add lemon juice. Drain hearts of palm, transfer to a serving bowl and pour browned butter sauce over them. Garnish with parsley.

Beebee2
Stir Fried Garlic Chinese Long Beans

1 bunch of Chinese long beans, about 1/2 lb
2 T vegetable oil
1 T garlic, minced
1/2 t salt or to taste
1 t soy sauce or to taste
hoisin sauce or sugar, opt

Cut long beans into 2 inch segments.
Heat wok to medium high heat. Add vegetable oil and minced garlic. When garlic begins to brown slightly, add beans. Add about 1 tablespoon of water, cover, and steam. Wait about 5 minutes, or until beans are cooked through. Add salt and soy sauce to taste.
You can add a bit of sugar or hoisin sauce as well if you like it sweet.

sue-p
Mexi-tato Foil Pack

1 pound fingerling potatoes, halved lengthwise
1 tsp. olive oil
1 tsp. dry taco seasoning mix
1 cup mixed red and green bell peppers, chopped
1 cup chopped onion
1/2 cup canned black beans, drain and rinse
1/4 cup frozen/fresh sweet corn kernels
3/4 cup shredded reduced fat Mexican-blend cheese
1/4 cup salsa
1/4 cup light sour cream

Preheat oven by heating to 400 degrees. Lay a large sheet of heavy-duty foil on a baking sheet and spray with Pam.
In a large bowl, combine halved potatoes, oil and taco seasoning. Toss to coat. Lay potatoes in an even layer on center of the foil. Evenly top with peppers, onions, black beans, and sweet corn. Cover with another large piece of foil.
Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 30 minutes or until potatoes and veggies are tender.
Allow packet to cool for a few minutes and then cut packet to release steam before opening entirely. CAREFUL! Steam will be very hot.
Sprinkle with cheese while still hot, and top or serve with salsa and sour cream.

Source: www.potatogoodness.com

tiny 2
Chicken Fettuccine

Good quick and easy for drop in guests. Serves 6.

6 boneless chicken breast halves
1 tablespoon butter
1 tablespoon vegetable oil
1 medium onion chopped
1/2 cup minced fresh basil (1 tablespoon dried), (Use thyme if you do not like basil)
4 cloves of garlic minced
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup whipping cream
2 tablespoons parsley
2 large fresh tomatoes diced
1 pound fettuccine

1. Flatten chicken to 1/2 inch thickness.
2. In a skillet, brown chicken on both sides in butter and oil.
3 Remove from pan and set aside.
4. In the same skillet sauté onion until tender
5. Add basil, garlic, salt and pepper; cook for 2-3 minutes.
6. Stir in broth, cream parsley and tomatoes.
7. Return chicken to pan. Cover and simmer 15 minutes or until chicken is done.
8. Cook fettuccine according to directions and drain.
9. Top with chicken and sauce.

Note: Sour cream may be used instead of heavy cream. I use Breakstone’s reduced fat sour cream. I also add a spoonful of capers and Parmesan cheese.
This is just enough sauce to coat so you may want to double it.
If you choose to use the sour cream then you pull the pan off the heat and add at the end so it does not curdle.

Zhills
Senate Bean Soup

From Paula's Home Cooking/Lady and Sons Too!

1/4 cup (1/2 stick) butter
1 thick slice of leftover Spiral Ham, cut into small pieces (not country ham,which is too salty)
4 quart water
2 lb Michigan navy beans
1 medium onion, chopped
salt and pepper
1/4 cup fresh parsley

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove two cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper to taste.

forrestwolf
2 Dad approved dishes........and I use full fat everything........

Spinach and Artichoke Heart Two Potato Casserole

1 lb. red potatoes
1 lb. Yukon Gold potatoes
1 1/4 cups vegetable broth or stock
1/2 cup shredded Parmesan cheese
1 teaspoon garlic salt
4 oz. Neufchatel (1/3-less fat) cream cheese
4 oz. fat-free cream cheese or 1/2 cup shredded fat-free Cheddar cheese
1 (7.5-oz.) jar marinated artichoke hearts, drained and chopped
1 (6-oz.) bag baby spinach, coarsely chopped
1/2 cup sliced green onions

Preheat oven to 425°F and coat a 9-inch square baking dish with nonstick cooking spray. Cut potatoes in half lengthwise. Place cut side down on a board and slice very thinly. Place in a large bowl and set aside. Heat broth, Parmesan, garlic salt, cheeses and artichoke hearts in a medium saucepan until cheeses are melted. Stir in spinach and cook until wilted. Stir mixture into potatoes with green onions, mixing well to coat potatoes as evenly as possible. Spread in prepared dish and bake for 30 minutes. Cover loosely with foil and reduce temperature to 375°F; cook for 1 hour more or until potatoes are tender when pierced with a fork.

*********************
Tomato and Corn Salad

6cup(s) (from about 6 ears) fresh corn kernels
2pound(s) cherry or grape tomatoes
4scallions, thinly sliced
4jalapeños, seeded and thinly sliced
1/4 cup(s) olive oil
1/4 cup(s) fresh lime juice
Kosher salt
Pepper

In a large bowl, combine the corn, tomatoes, scallions, jalapeños, oil, lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper.

Zhills
DEVILED POTATO SALAD

4 cups potatoes...peeled, cooked and cubed
8 hard-cooked eggs
3 Tbsp vinegar
3 Tbsp yellow prepared mustard
1 cup mayonnaise
1/2 cup sour cream
1 tsp salt .. or to taste
pepper to taste
3/4 cup celery...diced
2 Tbsp chopped onion
3 pickles, chopped fine

Cut eggs in half to remove yolks In a bowl, mash and blend with vinegar and mustard. Add mayonnaise, sour cream and salt. Mix well.
Chop the egg whites; combine with the potatoes, celery and onion and pickles.
Fold in egg yolk mixture. Chill. Makes 6 to 8 servings.

walker
Years ago I remember going to a camp that served hot dog roll ups...this recipe is similar except for bacon.
HOT DOG ROLL UPS

8 HOT DOGS
1 block (4ozs.) cheddar cheese, cut into 8 strips
2 bacon strips, cooked and crumbled
1 tube refrigerated crescent rolls

Cut a lengthwise slit in each HOT DOG
fill with a strip of cheese and about 1/2 teaspoon of bacon.
Separate crescent dough into 8 triangles. Place HOT DOG on the wide end of each triangle; roll,toward the point. Place cheese side up on an ungreased baking sheet. Bake at 375 for 12 minutes or until golden brown. Serves....8

Zhills Original Chex Mix

1.5 cups vegetable oil
2 Tbsp Worcestershire sauce
1 Tbsp garlic salt
1 Tbsp onion salt
2 full boxes of Chex cereal
Small bag of pretzels
2 lb. mixed nuts
Cheerios

Mix first four ingredients in a large measuring cup. Pour all dry ingredients into a large roasting pan…I make sure it’s pretty full, which makes it hard to stir, but some get crunched up anyway. Spoon the oil mixture over the cereal, stirring as often as you can to coat all of it (much easier to do with another person helping – one pouring oil, one stirring GENTLY). Also keep stirring the oil mixture while you’re coating the cereal, because it separates very quickly.
Bake at 250 degrees for 2 hours, stirring every 20 minutes or 25 or 30 minutes if you’re me. Just make sure you stir it several times while you’re baking because you REALLY don’t want to burn your Chex Mix…that’d be bad.
In the Crock Pot......Cook on low for 1 1/2 hours stirring often so it does not burn.

house_cat
Kev's Favorite Vegetable Barley Soup, but you can call it whatever you want.

1 cup cooked pearlized barley (according to package directions)
3 ribs of celery, sliced thin or diced.
2 or 3 carrots, sliced thin or diced.
1 med-large onion, diced
3 cups (approx) zucchini - sliced lengthwise and then in small slices.
1 cup summer squash - sliced lengthwise and then in small slices
1 box chicken broth or veggie broth (the big box, 3 or 4 cups?)
2 cups water
salt
black pepper
thyme

Saute the carrots, celery and onions in a couple of tbs. of olive oil until softened. (abt. 5 min)
Add 2 cups of water and the seasonings, then let simmer about five minutes with the lid on.
Add the zucchini and squash, replace the lid and simmer another ten-fifteen minutes until the zucchini is very tender.
Add the broth and the cooked barley and allow the soup to heat through.
My hubby tops his with parmesan, but I like it plain.

walker
CHERRY SAUCE

2 cups sweet CHERRIES pitted and roughly chopped
2 Tablespoons EACH...water, sugar and orange juice
1 Tablespoon cornstarch

combine all ingredients in saucepan and stir well. Bring to a boil and then reduce to simmer for 2 minutes. (Serves 4....can easily double). Serve over warm brownies...top with ice cream and then sauce.

forrestwolf
Asparagus with Toasted Almonds and Garlic

3/4 pound pencil-thin asparagus
2 tablespoons olive oil
Scant 1/4 cup slivered almonds
2 garlic cloves, thinly sliced
Salt
Freshly ground pepper
1 tablespoon sherry vinegar (I USE WHITE WINE VINEGAR)
1 teaspoon unsalted butter (I USE SALTED)

Bring 1 inch of water to a boil in a large nonreactive skillet. Add the asparagus and cook just until tender and bright green, about 3 minutes. Drain and pat dry.
Wipe out these skillet and set it over high heat. Add the oil and heat. Add the almonds and cook, stirring, for 30 seconds. Add the asparagus and garlic and season with salt and pepper. Cook, stirring often, until the garlic and almonds are golden and the asparagus is just beginning to brown, about 4 minutes. Stir in the sherry vinegar and butter and season with salt and pepper.

Zhills
Refrigerator Cucumber Salad

4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers (or color of your choice)
1-Tbsp salt

2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes

Mix cucumbers, onions, peppers and salt; set aside.
Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Once mixture comes to a boil remove from heat and add 2 handfuls of ice until melted.
Place all veggies in large mouth canning jars (2 quarts or 4 pints)
Pour mixture over cucumbers. Store in refrigerator. I half this recipe. Liquid can be used with beets, cooked green beans and other cooked veggies.
Will keep up to 2 months

forrestwolf
Smoky Cauliflower

1 large head cauliflower, broken into 1-inch florets (about 9 cups)
2 tablespoons olive oil
1 teaspoon smoked paprika
3/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons minced fresh parsley

Place cauliflower in a large bowl. Combine the oil, paprika and salt.
Drizzle over cauliflower; toss to coat. Transfer to a 15-in. x
10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 10
minutes.
Stir in garlic. Bake 10-15 minutes longer or until cauliflower is
tender and lightly browned, stirring occasionally. Sprinkle with
parsley.

walker
Broccoli/Cauliflower Salad

Mix together and set aside: 1 cup Hellman's Mayonnaise
1/4 cup sugar
5 Tablespoons vinegar
Mix the following together: 1 bunch broccoli, using florets
1 medium cauliflower, using florets
1/4 cup red onion, chopped
1 cup raisins
1 pkg. slivered almonds

Pour dressing over the above mixture and blend well. Keep refrigerated and sprinkle bacon bits on before serving, if desired.

HonnyBrown
Peanut Butter and Bacon Chocolate Chip Cookies

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
Pinch of ancho chile powder
1/4 teaspoon kosher salt
5 strips bacon (1/3 pound)
4 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup roughly chopped honey- roasted peanuts
1/3 cup semisweet chocolate chips
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.

Cook the bacon until crisp. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon.
Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

house_cat
Iced Coffee Latte

1/2 c. instant coffee granules
1/2 c. boiling water
4 cups chocolate milk
1 can sweetened condensed milk
2 c. cold water
ice

In a large bowl, dissolve coffee in boiling water. Stir in the chocolate milk, cold water and condensed milk. Serve over ice. Yield: 8 servings.
Next ingredient is still kale.

forrestwolf
Kielbasa Potato Chowder

1/2 pound Polish Kielbasa Sausage or Polish sausage, cut into 1/2-inch pieces
3 bacon strips, diced
1 small onion, finely chopped
1 garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups water
2 medium potatoes, peeled and cubed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
2 kale leaves, torn or 1/3 cup chopped fresh spinach
1/2 cup heavy whipping cream or 2% milk

In a large nonstick skillet, brown kielbasa and bacon; drain,
reserving 1 teaspoon drippings. Add onion; cook over medium heat for
2-3 minutes or until onion is tender. Add garlic; 1 minute longer.
In a large saucepan, bring broth and water to a boil. Add the
potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes
are tender.
Add the meat mixture and kale; cook over medium heat for 2 minutes or
until kale is wilted. Reduce heat. Add the cream; cook 1 minute
longer or until heated through.