Recipes

[LilBitMissty]

Thank You posters for posting your recipes and keeping the Recipe Exchange Game going this month! Your efforts are appreciated! To all the new posters..WELCOME to RS! It is nice to have you here sharing your recipes!

AUGUST 2013 RECIPE EXCHANGE GAME.....RECAP

walker
MARINARA SAUCE WITH BAKED CHEESE (Appetizer)

8 ozs. of fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil leaves
2 cups chunky marinara sauce
Baguette slices

Heat oven to 350 degrees. Place cheese in shallow 2 quart casserole dish. Sprinkle with basil. Spoon marinara sauce around the cheese. Bake 8 to 10 minutes or until cheese is hot and bubbly. Serve with baguette slices. About 10 servings.

sue-p
Pizza Casserole

1 (10 oz.) pkg. elbow macaroni
1/2 cup chopped onion
2 lbs. ground beef
1 (12 oz.) carton cottage cheese
1/2 cup grated Parmesan cheese
1 (8 oz.) carton sour cream
1 (15 oz.) jar pizza or spaghetti sauce
1 (4 oz.) can sliced mushrooms, drained
1 tbsp. oregano
1 tsp. salt
1 tsp. garlic salt
1 tsp. basil

Cook macaroni according to directions on pkg.; drain. Brown onion and ground beef; drain. Combine all ingredients in large casserole. Sprinkle with additional Parmesan cheese (optional). Bake covered in 350* oven until bubbly in center (50-60 minutes).
Serves 10-12.

Lola
esh Cherry Margaritas!

20 fresh cherries, pitted
3 ounces silver tequila
2 ounces orange liqueur
1 ounce maraschino cherry juice
4 ounces margarita mix
ice
kosher salt/granulated sugar for rim
lime wedges for garnish

Rim 2 glasses with salt/sugar mixture. Fill glasses with ice and set aside.
In the larger part of a cocktail shaker, muddle the cherries to a pulp. Add tequila, orange liqueur, maraschino juice, margarita mix, and a couple of ice cubes. Shake vigorously for 30 seconds.
Strain into the ice filled glasses, and garnish with a lime wedge.

Beebee2
Pineapple Pudding

1/4 lb plus 6 T butter, melted
10 slices white bread, crusts removed, cubed
4 eggs, beaten
1/2 c sugar
2 T flour
1/4 t salt
1/4 t pepper
40 oz canned unsweetened crushed pineapple, drained
2 T juice from crushed pineapple
2 t grated lemon peel

In large b owl combine all ingredients. Mix well. Pour into buttered 2 1/2 to 3-qt casserole. Bake in preheated 325 deg F oven for 1 hour.
Excellent with ham or poultry.

Lola
Sweet Potato, Sage, Shallot & Goat Cheese Tart

1 medium sweet potato, thinly sliced
1 shallot, thinly sliced
4 tablespoons fresh goat cheese
Small bunch of fresh sage leaves, roughly chopped, reserving a few whole leaves for garnish
2 tablespoons extra virgin olive oil
Salt and pepper
1 9-12 inch pie crust (I went with store-bought)

Heat oven to 375 degrees and unroll your pie crust on a sheet of parchment paper over a sheet pan.
Meanwhile, heat oil on medium high heat in pan and add sliced shallot, stirring until tender, about 4-5 minutes. Stir in chopped sage, a healthy pinch of both salt and pepper and let cook for about 1 minute. Stir in 3 tablespoons of fresh goat cheese (we used store-bought crumbled) and incorporate until almost melted.
Fold in sweet potatoes and toss to coat, then turn off heat. Spoon potato mixture into the center of the pie crust and spread out evenly, leaving about a 1 1/2 inch border of crust. Gently fold over sections of the crust border over the edge of the potato mixture in a circular motion until crust is completely wrapping the outer edges of the potatoes. Now we're starting to look like a tart! Sprinkle remaining goat cheese on top of exposed potato mixture and garnish with a few whole sage leaves.
Place in the oven to cook for 30-40 minutes or until edges are browning and tart is sizzling.

Beebee2
Beer Battered Fried Avocado Wedges

1 c lager beer or ale
1 c all-purpose flour
1 ½ t paprika
2 cloves garlic, chopped finely
2 avocados*
Vegetable oil as needed for deep frying
Salt as needed
Salsa
Flour tortillas

*If your avocados are ripe and you refrigerate them, they hold their shape better for cutting.
To make beer batter, whisk together beer, flour, paprika, and garlic until well blended. Let stand at least 2 hours.
Peel avocados; cut each into 6 wedges. Dredge 6 wedges in reserved beer batter.
Deep fry in hot oil until golden about 3 minutes. Repeat with remaining wedges.
Wrap wedges in flour tortilla and serve with mango salsa. Makes 4 servings.
Originally from the California Avocado Commission (edited by Jerzee Girl)

BrownEyedGirl
Raspberry Blackberry Smoothie

1 small banana
1/2 cup blackberries
1 cup raspberries
1 (6 oz) container vanilla yogurt
1 tablespoon honey
4 ice cubes

Place all ingredients into a blender and blend until smooth.
Serves 2

Lola
Skillet Panzanella

This is SO delicious (especially with summer tomatoes)!

¼ cup extra-virgin olive oil
4 cups cubed hearty, crusty bread
2 cloves garlic, peeled and sliced
4 cups cherry tomatoes, large ones cut in half
1 teaspoon kosher salt
1 tablespoon chopped fresh oregano
2 teaspoons aged balsamic vinegar
Freshly cracked black pepper to taste
Heat oil in a 10-inch cast-iron skillet over medium-high heat until shimmering but not smoking. Add bread and cook, stirring occasionally until browned and crusty in places, 5 to 6 minutes.

Add garlic, and cook, stirring, until the garlic is fragrant and starting to brown, 1 to 2 minutes. Add tomatoes and salt and cook, stirring, until the tomatoes start to blister, 1 to 2 minutes. Remove from the heat and stir in oregano, vinegar and pepper. Continue stirring as it cools in the hot skillet, about 5 minutes. Serve warm.

forrestwolf
Eggplant Muffuletta Recipe

1 jar (8 ounces) roasted sweet red peppers, drained
1 cup pimiento-stuffed olives
1 cup pitted ripe olives
1 cup giardiniera
3/4 cup olive oil, divided
1/4 cup packed fresh parsley sprigs
3 tablespoons white wine vinegar
4 garlic cloves, halved
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 pound sliced fresh mushrooms
1 large onion, thinly sliced
2 tablespoons butter
1 cup all-purpose flour
1 medium eggplant, cut into nine slices
3 loaves (10 ounces each) focaccia bread
2 large tomatoes, sliced
9 slices provolone cheese
9 slices part-skim mozzarella cheese

In a food processor, combine the red peppers, olives, giardiniera, 1/4 cup oil, parsley, vinegar, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and process until blended; set aside.
In a large skillet, saute mushrooms and onion in butter and 1/4 cup oil. Remove and keep warm.
In a large resealable plastic bag, combine flour and remaining salt and pepper. Add eggplant, a few slices at a time, and shake to coat. In the same skillet, cook eggplant in remaining oil for 2-3 minutes on each side or until golden brown.
Split each loaf of focaccia in half lengthwise. Spread reserved olive mixture over each focaccia bottom; top with eggplant, mushroom mixture, tomatoes and cheeses.
Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. Replace focaccia tops. Cut each loaf into six wedges.

forrestwolf
Chinese Beef Casserole Recipe

2 pounds ground beef
1 cup chopped onion
1 cup chopped celery (I DO NOT USE THIS FOR MYSELF)
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (14 ounces) bean sprouts, undrained (I USE FRESH)
1/4 cup reduced-sodium soy sauce (PONZU SAUCE IS GREAT)
1/2 teaspoon pepper
1 cup uncooked long grain rice
1 can (8 ounces) sliced water chestnuts, drained (I PREFER CHOPPED)
2 cups frozen peas, thawed
1 can (5 ounces) chow mein noodles

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 3-qt. baking dish. Stir in rice and water chestnuts.
Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake 15-20 minutes longer or until heated through.

chips
Lemon Streusel Cake

1 pkg lemon cake
1/2c oleo or butter
3/4 c milk
2 eggs
8 oz cream cheese (softened)
1/4 c sugar
1 Tb. lemon juice
1 tea grated lemon peel
1/2 c nuts

Preheat oven 350. Grease and flour 9 x 13 pan. Cut oleo/butter into cake mix until crumbly; reserve 1 cup for top. Add milk, eggs to remaining crumbs. Beat 2 min at high speed; Pour into pan. Combine cream cheese, sugar, lemon juice, lemon peel until smooth. Drop on cake batter by teaspoonful. Spread to edge of pan. Add nuts to reserve crumbs and sprinkle over cream cheese mix. Bake 350 for 30-35 min. Store in refrig

DiAnne
CURRIED ZUCCHINI

2 t butter
2 cups zucchini, chopped
1 cup onion, chopped
1/2 cup yellow bell pepper, seeded and chopped
1-1/2 cups plum tomatoes, seeded and chopped
1 t brown sugar
3/4 t curry powder
salt and pepper to taste
1 T Parmesan cheese, grated

Melt butter over low heat in a large skillet. Add zucchini, onion and yellow pepper. Saute until just tender. Add tomatoes, brown sugar, curry powder, salt and pepper. Mix thoroughly. Cover and cook for two minutes. Sprinkle with Parmesan cheese and serve.

DiAnne
THAI VEGETABLE CURRY

1 t cooking oil
2 T Thai red curry paste (or more)
1 13 oz can of coconut milk
1/2 red bell pepper, seeded and thinly sliced
1/2 yellow bell pepper, seeded and thinly sliced
1 small tomato, cut into 1 inch cubes
8 oz firm tofu, cut into 1 inch cubes
8 fresh basil leaves, torn

Heat wok over med heat. When hot swirl in cooking oil and add in the curry paste. Fry for 30 seconds. Pour in a couple tablespoons of coconut milk and whisk to mix. Pour in the remaining coconut milk, bell peppers, tomato and tofu and cook for 5 minutes. Taste and whisk in more curry paste if needed. Mix in the fresh basal leaves. Serve with rice.

sue-p
Thai Chicken Linguine

3 uncooked chicken breasts, sliced into bite-sized pieces
1/2 cup shredded carrot
1/2 cup diced celery
1/4 cup chopped cilantro
3 cloves garlic, diced or crushed
2 tsp. fresh ginger, finely chopped
Juice and zest of 1 lime
1/4 tsp. cayenne pepper
1 tbsp. brown sugar
1/ cup light soy sauce
2 tbsp. peanut butter
12 oz. box linguine noodles
chopped peanuts, for serving

1.) Slice chicken breasts and set aside. In a large bowl, place the remaining ingredients except for the noodles, and mix together. Add sliced chicken and marinate for 1 hour.
2.) Cook linguine as directed on the box. While cooking, heat 2 tbsp. peanut or olive oil in a large sauté pan. Add the chicken, and marinade to the warm pan. Cook in pan, stirring frequently, until chicken is cooked through. Spoon over the linguine pasta and top with cilantro and chopped peanuts, if

Zhills
Fruit Cocktail Salad

2 15 oz cans fruit cocktail
add some maraschino cherries
pecans

8 oz cream cheese thinned with cherry juice.

Really a simple salad but delicious. Love it with leftover ham or turkey for Christmas night supper!
I drain the fruit cocktail. Just take cherries our of the jar and usually cut in half like the ones in the fruit cocktail can (don't use them all). Stir the softened cream cheese into the fruit, cherries and pecan mixture like any salad dressing. Add it stiff as it will soften more with the juice from the fruit. Hope this helps. I've made this at least twice a year for 50 years. Seems so simple.....not so easy to type it out step by step!

DiAnne
BACON AND MUSHROOM QUICHE

6 slices of thick bacon
4 eggs
1 cup whole milk
4 dashes of Tabasco
1-1/2 cups shredded cheese (I used Gruyere)
2 cloves minced garlic
1/2 onion diced
8 ounces of sliced mushrooms (I used baby bellas)
1 pie crust

Cut bacon into 1/4 inch stripes and fry on low until crispy. Transfer bacon onto paper towel. Reserve grease in small bowl.
Saute onions and garlic in 2 T bacon grease for about 1 minute on low. Add sliced mushrooms and saute for another 8 minutes. Set aside to cool.
Place pie crust in a 9 inch pan and set aside.
Whisk together eggs, milk, Tabasco and cheese in large bowl.
Mix cooled bacon and mushroom mixture into egg mixture. Ladle into pie crust. Bake in 350 degree oven for an hour or until eggs are set. Check crust after 30 minutes and cover with foil if getting too brown.
This recipe also called for 1/2 t Creole seasoning which I did not have and did not want to purchase. It was delicious without.

Lola
Smoked Paprika White Beans

4 cups of cooked white beans
2 cups of water
12 ounces of smoked sausage, cut into 1/2-inch slices
2 medium potatoes, cut in thirds
1 medium onion, chopped
2 bay leaves
2 tsp smoked paprika
2 tablespoons of olive oil
salt and black pepper to taste

Add all ingredients to the slow cooker, cover, and cook on high for 4-5 hours.

forrestwolf
Strawberry Fig Preserves

3 cups mashed figs
3 cups sugar
2 (3 ounce) boxes strawberry Jell-O gelatin dessert

Combine the figs, sugar and jell-o in a dutch oven.
Bring to a slow boil over medium to medium-high heat.
Reduce heat and simmer for 10 minutes.
Stir constantly to prevent sticking and burning.
Put in sterlized jars and seal.

IamMrsG
Chicken Salad with Peaches and Walnuts

4 ripe peaches
1 teaspoon lemon juice
3 cups shredded cooked chicken breast
½ cup drained, sliced water chestnuts or thinly sliced celery
2 green onions, thinly sliced
2 tablespoons peach preserves
2 tablespoons mayonnaise
1 tablespoon balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
Romaine lettuce leaves
1/4 cup chopped walnuts, toasted

Blanch peaches in boiling water for 1 or 2 minutes - just long enough to loosen the skins. Remove from water and set on a plate. Peel and pit two peaches, and finely dice. Toss with lemon juice in a bowl to prevent browning. Add chicken, water chestnuts and green onion.
Stir together peach preserves, mayonnaise, vinegar, salt, white pepper and ginger; toss with chicken mixture.
Arrange lettuce leaves in the center of a large plate. Top with the chicken salad. Thinly slice the remaining peaches and arrange around the chicken salad. Sprinkle with walnuts and serve.
My note: Vidal Blanc is a perfect match for this dish.

forrestwolf
SALT & VINEGAR ROASTED POTATOES

1 1/2 pounds fingerling potatoes, washed and dried
2 tablespoons olive oil
1/4 cup malt vinegar
coarse salt

In a medium pot, bring potatoes to a boil over high in salted water.
Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain.
Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil.
Bake until crisp and golden, 35 minutes, flipping them halfway through.
Remove from oven, toss with vinegar, and season with salt.

sue-p
Lemon Poppy Seed Bread

1/4 cup butter, softened
1/4 cup applesauce
1 cup sugar
2 eggs
1-1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 tbsp. grated lemon rind
1 tsp. poppy seeds

Preheat oven to 350*. Coat a 9"x5" loaf pan with non-stick cooking spray.
In a medium bowl, beat butter, applesauce, sugar and eggs until smooth.
In another medium bowl, combine flour, baking powder and salt. Add to applesauce mixture, beating until well combined. Stir in milk, lemon rind and poppy seeds.
Pour batter into loaf pan and bake 45 to 50 minutes, or until a wooden toothpick inserted in center comes out clean. Allow to cool in pan.
Serving tip: To make this even more lemony delicious, make an easy glaze by stirring together 3 tbsp. lemon juice and 1/4 cup confectioner's sugar until smooth and creamy. Pour over loaf after removing it from the oven then allow loaf to cool in pan.
Serves 10 to 12.

forrestwolf
Sweet 'n' Spicy Country Ribs Recipe

3/4 cup unsweetened apple juice
1/2 cup canola oil
1/2 cup cola
1/4 cup packed brown sugar
1/4 cup honey
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
2 teaspoons Liquid Smoke, optional
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
3 to 4 pounds boneless country-style pork ribs

In a small bowl, combine the apple juice, oil, cola, brown sugar, honey, garlic, Worcestershire sauce, Liquid Smoke if desired and seasonings.
Pour 1-1/2 cups marinade into a large resealable plastic bag; add ribs. Seal bag and turn to coat; refrigerate for 5 hours or overnight, turning once. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for 10 minutes on each side, basting occasionally.
Grill 20-25 minutes longer or until meat is tender, turning and basting occasionally with remaining marinade.

chips
Caramel Bars

1 pkg Kraft caramels (about 50)
2/3 c Pet/evaporated milk (divide into 2 1/3 cups)
1 German chocolate cake mix
3/4 c. margarine/butter
1 cup chopped nuts (your choice walnuts or pecans)
1 cup choc chips

Combine caramels and 1/3 c . of the milk. Make cake using 1/3 c of milk, margarine/butter and nuts. put 1/2 cake batter into greased 9 x 13 pain and bake 6 min only at 350 degrees. spread choc chips and then caramel mix on top. Add rest of cake batter. Bake 18 minutes at 350.

Sabatini2
Roasted Kohlrabi with Garlic and Parmesan

3 or 4 medium kohlrabi bulbs
1 clove garlic, sliced lengthwise into quarters
2 tablespoons extra-virgin olive oil
salt & pepper to taste
1/3 cup shaved or grated Parmesan cheese

Preheat oven to 450 degrees.
1. Remove stalks and leaves if still attached to the kohlrabi bulbs. Peel bulbs with a sharp paring knife, removing the green skin and outer 1/8-inch of the flesh. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half.
2. Combine olive oil, garlic, salt and pepper in a large bowl, & toss kohlrabi slices in the olive oil mixture to coat.
3. Spread kohlrabi in a single layer on a baking sheet.
4. Put kohlrabi into oven, reduce oven temperature to 375 degrees, and roast, turning occasionally, about 30 to 35 minutes or until nicely browned.
5. Remove from oven, discard garlic, & sprinkle with Parmesan cheese.
6. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

forrestwolf
Country-Style Tomatoes Recipe

4 large tomatoes
1 package (8 ounces) cream cheese, softened
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 garlic clove, minced
1/4 teaspoon salt
1/4 cup all-purpose flour
1 cup panko (Japanese) bread crumbs
1 egg
1 tablespoon 2% milk
3 tablespoons butter
3 tablespoons olive oil

Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices.
Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs.
In a large skillet, heat butter and oil over medium-hot heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels.

DiAnne
NUOC CHAM (VIETNAMESE DIP)

3-1/2 T sugar
3/4 cup warm water
3 T lime juice
2 cloves garlic, finely minced
4 T fish sauce
1/2 chili-garlic sauce

In a bowl stir sugar and warm water until dissolved. Stir in remaining ingredients.
Great dipping sauce for summer or salad rolls.
Next ingredient: Dry Salami

Sabatini2
Provolone, Salami, Prosciutto and Pesto Panini
(With or without a panini press)
serves 2

4 slices of any hearty, substantial or peasant type bread
2 Tablespoons basil pesto
8 slices dry salami
4 slices prosciutto
2 slices Provolone cheese (or 4 if you're a cheese lover!)
olive oil
dab of butter

Equipment:
2 skillets: one large, one medium & a few heavy cans like beans or tomato puree, etc

1. Assemble the sandwiches.
Spread pesto on the 4 slices of bread, & divide the ingredients evenly between the 2 sandwiches.
2. Very lightly brush one side of the sandwiches w/ olive oil
3. If you have a panini press, use it.
If not, in a large skillet heat a bit olive oil & a dab of butter over medium heat, & place the prepared sandwiches in it, brushed side down.
4. Top the sandwiches w/ the medium skillet & place the heavy cans on top of it in order to press & weight them down.
5. Cook for a few minutes, checking after about 2-3 minutes. They're ready to turn when golden brown.
6. Remove the medium skillet & cans, lightly brush the tops w/ olive oil and flip the sandwiches, once again topping them w/ the skillet & cans.
7. Slightly lower the heat.
8. Check again after 2-3 minutes, & remove when bread is golden & cheese is oozing.
ETA: Whoops! Forgot to add a small dab of butter to the olive oil in the pan. Has been fixed.

forrestwolf
Apple Peanut Crumble

4 -5 cooking apples, peeled and sliced
2/3 cup brown sugar, packed
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup butter, softened
2 tablespoons peanut butter

Place apple slices in slow cooker.
In medium bowl, combine sugar, flour, oats, cinnamon, and nutmeg.
Mix in butter and peanut butter with pastry blender or fork.
Sprinkle over apples.
Cover pot and cook on low for 5-6 hours.
Serve warm; plain or with ice cream.

Zhills
LAMB SHANKS - OSSO BUCCO STYLE

2 lamb shanks, about 10 oz. each,
1 T olive oil

Rub lamb shanks with a mixture of salt, crushed rosemary & thyme.
Brown well on all sides. If you do not like lamb fat, cool and remove fat.
Deglaze pan with broth.

Saute:
½ cup onion
½ cup diced celery,
½ cup diced carrot,
½ tablespoon garlic,

½ cup chicken or beef stock,
¼ cup red wine, (optional)

1 tablespoons flour,
½ cup tomato sauce or diced tomatoes
salt and pepper to taste

Saute veggies in oil. Add broth, wine and then shanks and simmer 3-4 hours until lamb falls off the bones!
Pressure cooker. Bring to HIGH and cook for 30 minutes.
Allow pressure to drop naturally.
Do not fill cooker over ¾ full.
Serve over rice or pasta.

HoneyBit
Quick and Easy Red Beans and Rice
(from the Georgia Market Bulletin)

2 (15-ounce) cans red beans (or red kidney beans)
1 medium onion, chopped
2 tablespoons butter
salt and pepper to taste
1/8 teaspoon Tabasco
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon all purpose flour
Smoked sausage
Hot cooked rice

Drain liquid from beans into a large saucepan. Add butter, onion, and 1/4 cup water to liquid. Add seasonings. Cook over medium heat until onions are tender. Add flour and mix well. Add beans and 1/2 cup water. Mix well. Cook over low heat for 30 minutes. Crush about 1/2 cup beans to make a thick sauce, if desired. Add slices of smoked sausage. Serve over hot cooked rice.
Note: The Market Bulletin home economist suggests using Instant Blending Flour; the all purpose flour tended to lump in the mixture at first, but it did eventually dissolve.

Lola
Creamy Thai Sweet Potatoes and Lentils

1 cup lentils, rinsed
4 cups vegetable broth
2 medium sweet potatoes, unpeeled and diced.
1 teaspoon turmeric
3 tablespoons oil
1 tablespoon butter
2 cloves garlic, minced
½ onion, thinly sliced
½ head green cabbage, thinly shredded
2 jalapenos, ribs and seeds removed, minced
2 teaspoons fresh minced ginger
14.5 ounce can fire roasted tomatoes
2/3 cup regular coconut milk
salt to taste

Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.
Heat the oil and butter in a large skillet. Add garlic, onions, and jalapenos. Saute for 2-3 minutes. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.
Add cabbage to lentil pot and stir in coconut milk. Top with cilantro.
Notes
The turmeric is important because it helps with flavor, but also with bright yellow color. Without it, the color of the dish starts to look a little dull.

DiAnne
CANDIED BACON SLICES

7 to 8 pieces bacon, preferably applewood smoked
2 packed T light brown sugar
1 t curry powder (I used madras)
1/2 t ground cinnamon
freshly ground black pepper
cayenne pepper (optional)

Preheat oven 400.
Line cookie sheet with foil. Place rack on top and arrange bacon slices in a single layer.
Mix brown sugar, curry powder, cinnamon together. Sprinkle liberally and evenly over bacon. Add pepper and cayenne if using.
Bake bacon until it is crisp and glazed (start checking at 10 minutes). Left the bacon cool about 2 minutes and then transfer to paper towel to drain.
I like crisp bacon so this took abouit 20 minutes in my oven. Also depends on how thick bacon is.

sue-p
BBQ Chili with Corn

1 pound lean (at least 80%) ground beef
1 large chopped onion
22 oz. can Bush's Southern Pit BBQ Grilling Beans, undrained
15 oz. can fire-roasted diced tomatoes, undrained
8 oz. can tomato sauce
1 can whole kernel corn, undrained
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 cup shredded Cheddar cheese (2 oz.)
2 cups corn chips (Fritos)

1.) In heavy 3 qt. saucepan, cook beef and onion over medium-high heat for 5-7 minutes, stirring occasionally until beef is thoroughly cooked; drain.
2.) Stir in remaining ingredients except cheese and corn chips. Heat to boiling; reduce heat. Simmer uncovered for 5-10 minutes, stirring occasionally until corn is tender.
Top individual servings with cheese and serve with corn chips.
From www.realmomskitchen.com

forrestwolf
Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
1 large red onion, thinly sliced (NOT FOR ME)
Toasted Cumin Vinaigrette, recipe follows
2 cups arugula leaves
1 teaspoon ground cumin
1/4 cup freshly chopped cilantro leaves

Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.

Vinaigrette:
1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cumin seeds, lightly toasted
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
1/4 cup canola oil
Salt and freshly ground pepper

Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

DiAnne
T unsalted butter
2 large clove garlic, minced
2 large shallots, finely chopped
1/2 pound shiitake mushrooms, cleaned, stemmed and diced
2 T tamari or soy sauce
8 ounces cream cheese, softened
3 T chopped chives
Hot red-pepper sauce to taste

Melt butter in large pan over medium heat. Add garlic and shallots. Saute stirring 2-3 minutes. Add shiitakes and saute stirring often until tender, about 10 minutes.
Stir in tamari or soy sauce and cook until evaporated (about 1 minute). Remove from heat and cool.
Scrape shiitakes into bowl. Add the cream cheese and mix until evenly distributed (wooden spoon works well). Mix in chives. Season with hot sauce if desired. Serve immediately or cover and refrigerate until needed. Return to room temperature and serve with crackers.

sue-p
Far East Celery

Cook 6 cups celery slices (cut in bite-size) in small amount of salted water until crisp-done, (about 5 minutes). Don't over cook! (Use outer thick stalks of celery), Drain.

Combine:
Cooked and drained celery
5 oz. can of water chestnuts, cut and drained
1 can cream of chicken soup
Some chopped pimento (for color)

Place in 1 quart casserole.
Toss 1/2 cup soft bread crumbs with 1/4 cup slivered almonds and 2 Tbsp. melted butter.
Sprinkle over top of casserole.
Bake uncovered at 350* for 35 minutes (or 325* for 45 minutes). Serves 6.

Note: Double recipe fits a 7"x11" casserole. Serves 10-12.
My mother's recipe, Easter,1979

Zhills
Roasted Cauliflower

1 head of cauliflower (washed, dried and cut into florets)
1/4 cup olive oil plus 1 tablespoon
1/4 cup parmesan cheese
1 Tbsp minced garlic
1/4 tsp black pepper
How to make;

Mix 1/4 c olive oil, parmesan cheese, garlic & pepper together in the bottom of a big bowl, add cauliflower florets and stir to coat. Add the additional tablespoon of olive oil to make sure everything is “wet”. Spread in an even layer on a baking sheet lined with aluminum foil.
Bake at 425 for 15 minutes then turn all pieces and bake an additional 15 minutes. Total cooking time is 30 minutes.
Recipes on the web for Roasted Cauliflower seasoned every way you can imagine; cheese, smoked paprika, seasoned salt, Cajun seasoning, and even Buffalo sauce. Enjoy!

Lola
Pork Tenderloin with Pear Cream Sauce Recipe

1 pork tenderloin (1 pound)
1 tablespoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter, divided
4 medium pears, peeled and sliced
1 tablespoon sugar
4 shallots, chopped
1-1/4 teaspoons dried thyme
1/4 cup pear brandy or pear nectar
1 cup heavy whipping cream
1/3 cup pear nectar

Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake at 425° for 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing.
Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme.
Remove from the heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.

Sabatini2
Pastry Wrapped Brie w/ Brown Sugar & Nuts

1 sheet frozen puff pastry, thawed according to package directions
1 8 ounce wheel of Brie
1/3 cup chopped pecans or walnuts
1 Tablespoon butter
1/8 - 1/4 teaspoon cinnamon (to your taste)
1/4 cup brown sugar
1 egg, beaten
2 Tablespoons cream or milk

Equipment:
cookie sheet
pastry brush
parchment paper

1 Preheat oven to 375 degrees.
2 In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well.
3 Lay thawed puff pastry sheet on a lightly floured surface. Place the brie in the center of the pastry. Put the walnut mixture on top of the brie, and sprinkle the brown sugar over the mixture.
4 Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.
5 Beat the egg and cream or milk in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a parchment paper lined cookie sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
6 Bake for approximately 20-25 minutes, or until the pastry is golden brown. Let stand/cool about 10 minutes before serving.
** In my former oven, I baked this at 400, but my new oven runs hot, so I reduced the temp to 375.
** If you can't eat nuts, just top the Brie w/ any jam of your choice. I prefer currant jam, while some people love to use hot pepper jelly.

DiAnne
CARROTS WITH MARSALA

4 T butter
1 pound carrots, thinly sliced
1 t sugar
1/2 t salt
1/4 cup Marsala

Melt butter in a med pan and add the carrots. Stir well to coat with butter. Add sugar and salt - Mix well. Stir in Marsala and simmer 4-5 minutes. Pour in enough water to barely cover the carrots. Cover pan and cook over low heat until carrots are tender. Remove cover and cook until the liquids reduce almost completely.
How long this takes depends on how thin the carrots are cut.

Sabatini2
CARROTS WITH MARSALA

4 T butter
1 pound carrots, thinly sliced
1 t sugar
1/2 t salt
1/4 cup Marsala

Melt butter in a med pan and add the carrots. Stir well to coat with butter. Add sugar and salt - Mix well. Stir in Marsala and simmer 4-5 minutes. Pour in enough water to barely cover the carrots. Cover pan and cook over low heat until carrots are tender. Remove cover and cook until the liquids reduce almost completely.
How long this takes depends on how thin the carrots are cut.

sue-p
Crockpot Lasagna Soup

1 pound ground beef
3 cups beef broth
1 cup water
4-5 cloves garlic, minced
1 Tbsp. dried parsley
1 Tbsp. dried basil
1/2 cup chopped onion
28 oz. can diced tomatoes
6 oz. can tomato paste
1 cup V-8 juice
2 cups uncooked shell pasta
1/4 tsp. each salt and pepper
Optional topping-shredded cheese

1.) First mix together the can of tomatoes and can of tomato paste in the crockpot.
2.) Add broth, beef, garlic, parsley, basil, onion, V-8 juice, salt and pepper.
3.) Cover and cook on LOW for 7-8hours or on HIGH for 4-5 hours.
4.) When 30 minutes of cook time is left, add the 1 cup of water and the pasta. Stir to combine. Put lid back on and continue cooking for 30 minutes.

Note: If you feel your soup needs to have more liquid, feel free to add some extra broth or water when you add the pasta.
Recipe is from family fresh meals.

Zhills
Mom's Best Marshmallow & Coconut Fruit Salad

20 oz can pineapple chunks, 2 cups fresh
11 oz canned mandarin oranges
10 oz maraschino cherries, halved
16 oz sour cream
2 c shredded sweetened coconut
10 oz mini marshmallows

Combine fruit in large bowl, fold in sour cream & coconut. Stir well. Refrigerate for 2-3 hours before serving.

forrestwolf
Caramel-Pecan Cheesecake Pie Recipe

1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping (OR MAKE YOUR OWN HOMEMADE CARAMEL)
Additional fat-free caramel ice cream topping, optional

Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

Zhills
Polynesian Pork Chops

4 boneless pork chops, cut 3/4" thick (I use 1/2")
1 T shortening or oil
salt and pepper to taste
8-oz can pineapple chunks
1 green pepper, seeded and cut into chunks
1/3 c Heinz 57 sauce

In skillet, brown chops in shortening; drain excess fat. Season chops with salt and pepper.
Combine pineapple with juice, green pepper and Heinz 57 sauce; pour over chops.
Cover; simmer 50-60 minutes or until tender.
Thicken hot sauce with cornstarch/water mixture.* Serve over chops. Makes 4 servings.
*Just before adding to pork chops, add 1 t. cornstarch to small amount of water in a bowl.
When well mixed, add to pork chop sauce.
It is important that cornstarch be added to the water, rather than water poured over the cornstarch.
This is not a make ahead meal. The pork chops tend to dry out if held, so it is best when eaten immediately. Very good over rice.

forrestwolf
Mexican Seafood Sauté with Avocado-Mango Salsa

Serve the seafood and the side dishes with warm corn or flour tortillas.

Salsa:
1 mango, peeled, pitted, diced (about 1 1/2 cups)
1 large avocado, peeled, pitted, diced
1 large shallot, chopped (about 1/4 cup)
1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice

Seafood:
1/3 cup chopped shallots (about 2 medium)
1/4 cup fresh lime juice
1/4 cup tequila
2 garlic cloves, pressed
2 teaspoons ground cumin
1/3 cup plus 4 tablespoons olive oil, divided
1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
1 pound sea scallops, side muscles removed
12 green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups) (I DO NOT USE THIS MUCH FOR ME)
Lime slices

For salsa:
Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.

For seafood:
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.

DiAnne
CRAB SPREAD

1/2 pound fresh crab
1 oz cream cheese, softened
3 green onions, sliced
1 T mayonnaise

Mix all together in a small bowl. Serve with crackers or toasted bread.

Sabatini2
Turkey Puff-Over
Easy & delish! Puffs up on sides like a popover. Great recipe for that leftover turkey, or chicken.

* Feel free to improvise, & add sliced, sauteed mushrooms, etc. to the turkey mixture.
Preheat oven to 425.

2T + 1/4 cup butter
1/2 cup chopped onion
3/4 cup turkey stock
2T + 3/4 cup flour
2 eggs
3/4 cup milk
2 cups chopped or diced turkey
1/2 tsp salt
few grinds pepper
grated cheese (your fave)
*sour cream - to serve

Saute onion in 2T butter.
Add 2T flour, stir a minute.
Add turkey stock, & stir till thickened.
S&P to taste.
Stir in turkey meat, remove from heat.
Beat eggs lightly w/ milk.
Add 3/4 cup flour & 1/2 tsp salt.
Stir together gently, until smooth.
Place 1/4 cup butter in 10" pie pan & set in oven to melt.
When bubbly, pour batter into center of pan.
Spoon turkey mixture into center, leave border of batter.
Sprinkle w/ fave cheese, bake for 25 min. Serve w/ a dollop of sour cream

DiAnne
FRIED RICE

4 cups chilled cooked rice
1 T oil
2 eggs, beaten
2 links Chinese sausage, diced (see below)
2 green onions, minced
1 t soy sauce
2 t rice wine
2 t fish sauce

Gently separate rice grains.
In a wok or large pan over medium heat add oil. When oil is hot add the eggs quickly stir until almost set. Remove to bowl. Wipe wok clean with paper towel.
Set wok over medium-low heat. When wok warms add the Chinese sausage and let the fat render. Take care not to burn. Remove sausage to bowl with eggs. Leave as much sausage fat as possible in wok. If you do not have 1 T add some oil.
Heat wok on high. When the oil is very hot add green onions and stir fry for 15 seconds. Add the rice breaking up any clumps. Spread rice all around the wok surface and let heat untouched (about 1 minute). Turn the rice over and spread out again for 1 minute.
Add the soy sauce, rice wine, fish sauce, egg and Chinese sausage. Toss to mix breaking up any clumps of rice or eggs. Make sure it is heated through. Add black pepper to taste.
I had to go to an Asian market to get Chinese sausage. It is really the secret to this recipe. It is called Lap Cheong. It comes in different varietes - I use pork. You can use leftover white or brown rice for this.

Lola
Asparagus, Tomato and Spinach Frittata

olive oil, for cooking
1 small bunch asparagus, ends trimmed, chopped into 1” pieces (about 2 cups)
1 pint cherry or grape tomatoes, halved (about 2 cups)
1 garlic clove, crushed (optional)
1-2 packed cups baby spinach leaves, torn or chopped
5 large eggs (or 3 eggs, 3 whites)
1/2 cup grated old cheddar, Monterey Jack, Gouda, Parmesan, crumbled feta or goat cheese
salt and pepper to taste

Preheat the oven to 375°F.
Heat a drizzle of oil in a 10-inch ovenproof skillet set over medium heat. Sauté the asparagus for 2-3 minutes, then add the tomatoes and garlic to the pan and cook for another 2 minutes, until the tomatoes release their juices. Add the spinach and cook until it wilts.
Meanwhile, stir together the eggs, cheese, salt and pepper in a medium bowl. Spread the vegetables into an even layer in the pan and pour the beaten eggs overtop; reduce heat to medium-low and cook the frittata for 5-8 minutes, until the bottom is set. To help it along, gently pull back the sides with a heatproof spatula to allow any uncooked egg to run underneath.
Transfer the skillet to the oven and bake for about 10 minutes, until the top is set and golden. Serve hot, at room temperature, or cold. Serves 4.

forrestwolf
Ravioli with Spicy Cauliflower

16ounce(s) fresh or frozen cheese ravioli, or up to 18 ounces, if desired
2tablespoon(s) olive oil
1head(s) (medium) cauliflower, coarsely chopped
2clove(s) garlic, sliced
1/4 teaspoon(s) crushed red pepper
1/2 teaspoon(s) Kosher salt
3/4 cup(s) pitted green olives, halved

Cook the ravioli according to the package directions. Reserve 1/4 cup of the pasta water, drain the ravioli, and return them to the pot.
Heat the oil in a large skillet over medium heat.
Add the cauliflower, garlic, red pepper, and salt and cook, stirring occasionally, until the cauliflower is tender and golden brown, 12 to 15 minutes.
Gently mix the ravioli with the cauliflower mixture, olives, and reserved pasta water.

forrestwolf
PASTRAMI CANAPES

3 tbsp. sour cream
2 tbsp. Dijon spicy brown mustard
24 slices rye bread (like party rye that you get in the deli or bread section)
1/4 lb. pastrami, thinly sliced & trimmed of fat
1 (8 oz.) can sauerkraut, drained
1/2 lb. Swiss cheese, sliced

Preheat broiler. In a small bowl, combine the sour cream and mustard.
Spread the mixture thinly on each slice of bread. Top with the pastrami,
sauerkraut and cheese. Put the slices on a baking sheet and broil 4
inches from the heat for 3 minutes or until the cheese is bubbly

Sabatini2
Hershey's Deep Dark Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

sue-p
BBQ Country-style Ribs

1/3 cup orange marmalade
1/3 cup ketsup
1/3 cup (or less) soy sauce
1/3 cup (or less) water
1 clove garlic, minced
3 pounds country-style ribs

Place ribs in a shallow roasting pan. (I use a foil covered jelly roll pan)
Combine ingredients and pour over the ribs.
Bake at 350* for 90 minutes.
Baste with the sauce occasionally. Do not cover.

forrestwolf
This may sound odd, but I love this, and the pork chops (either bone in or boneless) are always moist and good...You can cook on top of stove, or place in crockpot.....

Make a seasoned flour mixture with seasoning salt, or garlic and onion powder, or your favorite, and then smear both sides of pork with regular yellow mustard, and dredge in flour, and quick fry in a small amount of hot oil, and remove, and either place in crock pot at this time, or pour out any oil left in the pan, then replace the chops, and pour on 2 cans of chicken and rice soup over chops, cook on low in a covered pan for 30-45 minutes, or cook in crock pot for 6 hours on low......The gravy is amazing, and the mustard gives it a zip, and "what is that taste" and they are wonderful..........Happy cooking

HoneyBit
Chinese Beets
(Debbie Wilson)

3 cans beets
1 cup sugar
2 TB cornstarch
1 cup vinegar
3 TB catsup
3 TB cooking oil
dash of salt
1 tsp vanilla extract
1-1/2 cups of the beet juice
5 minutes of your time

Use a large pan. Add sugar and cornstarch; mix well. Add vinegar, catsup, oil, salt, and vanilla. Stir well.
Add 1-1/2 cups of the beet juice. Discard the rest of the juice. Cut all beets into bite-size pieces and add to mixture. Cook over medium heat, stirring all the time until it thickens. Store leftover in a glass jar in the refrigerator. It will congeal as it chills. May be reheated. Good Hot or Cold.

forrestwolf
Fiesta of a Spread

1 (10-1/2-ounce) package corn chips, crushed
1/4 cup butter, melted
2 (16-ounce) cans refried beans
1 (1-1/4 ounce) package taco seasoning mix
1 (6-ounce) carton avocado dip
1 (8-ounce) container sour cream
3 (2-1/4-ounce) cans sliced ripe olives
2 tomatoes, seeded and chopped
2 (4.5-ounce) cans chopped green chilies, drained
1 (8-ounce) package Monterey Jack cheese with peppers, shredded

Preheat oven to 350 degrees F. Combine crushed corn chips and butter; press into bottom and 1-inch up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool on a wire rack. Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and remaining 5 ingredients over refried bean mixture; cover and chill 8 hours. Place on a serving plate, and remove sides of springform pan. Serve with large corn chips or tortilla chips.
Notes You might want to add a half pound shredded cooked chicken or browned ground beef to this popular Mexican spread for a hearty change. You can also substitute 1 cup homemade guacamole for avocado dip, if you enjoy making the creamy dip. Crushing the corn chips? No problem. Just transfer the chips to a zip-top bag, seal the bag, and have at it with a meat mallet or rolling pin.

Beebee2
Delicious Orange Salad

1 large orange Jello
1 pint orange sherbet
1 can mandarin oranges, drained
2 small bananas

Dissolve Jello in 1 c boiling water. Add sherbet immediately. If sherbet does not dissolve in Jello before it gets too cold, mash it with potato masher to dissolve it.
Add oranges and sliced bananas. Put in 8 x 8 or 9 x 9 pan and refrigerate until set.

forrestwolf
Winter Beet Salad Recipe

2 medium fresh beets
1 package (5 ounces) mixed salad greens
2 medium navel oranges, peeled, quartered and sliced (I PREFER MANDARIN ORANGES)
1 small fennel bulb, halved and thinly sliced
1/4 cup chopped hazelnuts, toasted (I PREFER WALNUTS)

DRESSING:
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon balsamic vinegar
2 teaspoons grated orange peel (I USUALLY USE LEMON)
1/4 teaspoon onion powder

Cut slits in beets; place on a baking sheet. Bake at 425° for 1 hour or until tender. When cool enough to handle, peel and slice beets. Divide the greens among salad plates; top with beets, oranges, fennel and hazelnuts.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salads.

forrestwolf
Sage Pork Chops with Cider Pan Gravy Recipe

4 bone-in center-cut pork loin chops (6 ounces each)
Salt and pepper to taste
3 tablespoons dried sage leaves
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons canola oil
1/2 cup apple cider or juice
1/2 cup reduced-sodium chicken broth
1/4 cup heavy whipping cream
Minced fresh parsley

Sprinkle pork chops with salt and pepper; rub with sage. Place flour in a small shallow bowl; coat chops with flour.
In a large skillet over medium heat, brown chops in butter and oil on both sides. Remove and keep warm.
Add cider, stirring to loosen browned bits from pan. Cook, uncovered, for 3 minutes. Stir in broth; cook 3 minutes longer. Add cream; cook for 2-3 minutes or until gravy is slightly thickened. Return chops to the pan; cover and cook for 6-8 minutes or until a meat thermometer reads 160°. Garnish with parsley.

sue-p
Meat-zza

1-1/2 lbs. lean ground beef
2/3 cup evaporated milk (I use the entire small can)
1/2 cup dried breadcrumbs (I use the Italian flavor)
1 cup mushrooms (I don't use)
1/3 cup ketsup
1/4 tsp. oregano
1/2 tsp. garlic salt
2 tsp. parmesan cheese
4 oz. shredded cheddar cheese
4 oz. shredded mozzarella cheese

Mix the meat, evaporated milk and bread crumbs together.
Form the meat mixture into a rectangle that is slightly less than 2" high.
Place on a foil lined jelly roll pan (a cookie sheet with a lip to contain juices).
Put the ketsup on top and smear around like a frosting.
Sprinkle on top of the ketsup:
garlic salt
oregano (crush between your fingertips)
parmesan cheese
Place the sliced mushrooms evenly on top.
Bake at 375* for 30 minutes.
Remove from oven and cover with both of the cheese.
Bake 10 more minutes or until the cheese are melted and slightly browned. Watch it so it doesn't go too far.

Lola
Elbows w. Fresh Spinach

8 ounces elbow macaroni
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 teaspoon ground black pepper
10 ounces spinach (fresh or frozen)
4 ounces cherry or grape tomatoes
1/4 cup Parmesan cheese

Prepare elbow macaroni according to package directions.
In a large skillet over medium-high heat, sauté garlic in olive oil for 3 minutes.
If using fresh spinach, coarsely chop. If using frozen spinach, thaw and drain. Place spinach in sauté pan and cook until wilted, about 7 minutes, stirring occasionally.
Toss spinach with tomatoes and hot pasta. Sprinkle with Parmesan cheese

forrestwolf
Kalamata Olive Tapenade

2 cups pitted Kalamata olives
2 tablespoons capers
3 anchovy fillets (YES YES YES......THIS IS A MUST, YOU DO NOT TASTE JUST THEM, BUT THEY ADD A FLAVOR THAT CAN NOT BE SUBSTITUTED)
Juice of one lemon
2 cloves of garlic
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup of olive oil
Freshly ground black pepper
1 pint cherry tomatoes
Fresh chervil or rosemary to garnish (I PREFER ROSEMARY)

In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil or rosemary.

walker
Lemon Pepper Chicken

4 chicken breast halves, skin removed
LEMON PEPPER SEASONING
1 lemon
Parsley

Place chicken in an 8x8" baking dish sprayed with vegetable cooking spray. Sprinkle lightly with LEMON PEPPER SEASONING. Cut lemon into 8 slices. Place two slices on each chicken breast. Sprinkle with parsley. Bake at 350 (325 if using glass dish) for 45-60 minutes or until chicken is cooked through and tender.

Lola
Honey Peaches

Ripe or almost too ripe peaches
Honey
Amaretto (or not if you fancy it alcohol free)
Cinnamon sugar
Ice cream to serve
Pre-heat your oven to 300 degrees

Slice your peaches and layer in an oven proof dish. Drizzle over approximately 2 - 3 tablespoons of honey to coat your peaches. Add a splash of Amaretto, or two if you are feeling cheeky. Sprinkle some cinnamon sugar (make your own by mixing sugar and ground cinnamon together). Bake in the oven for 10-15 minutes until the tops of the peaches are caramelized and golden.

forrestwolf
Melon-and-Peach Salad with Prosciutto and Mozzarella

One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
1 peach, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons vin cotto or balsamic vinegar
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped marjoram
1/2 pound fresh mozzarella, chopped
8 thin slices of prosciutto (2 ounces)

In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.

Helen47
Hot Tomato Juice/Soup:

3/4 cup chopped onion
2 stalks celery
2 tbsp. melted butter
2 qt. tomato juice
2 tsp. low sodium bouillion granules
2 tbs. Worcestershire sauce
2 tsp. Dijon mustard
1/4 teas. hot sauce

optional: lemon slices, celery leaves
Saute onion and celery in butter until translucent. Add tomato juice and next 4 ingredients. Bring to a boil, reduce heat and simmer 10 minutes. Serve with lemon slices and celery leaves, if desired.

Beebee2
California Avocado Poblano Soup

T finely diced tomato

1 T thinly sliced green onion
2 T + 1 t fresh lime juice, divided
2 California Avocados, about 1 pound, peeled and seeded
1-1/2 c chopped white onion
1-1/4 c chopped yellow bell pepper
1/2 c chopped poblano chile pepper
1-1/2 T chopped garlic
1 t vegetable oil
1/2 c dry white wine
1 quart water or chicken stock
1 t ground cumin
1/2 t chile powder
1/4 t white pepper
3/4 t salt
6 cilantro sprigs

2 T crumbled Queso Fresco or Feta cheese
Crumbled corn tortilla chips for garnish

To make garnish, mix tomato, green onion, 1 t lime juice, and a large pinch of salt; reserve. To make soup, dice avocado. Mix with remaining 2 T lime juice; reserve. Sauté onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes. Deglaze pan with wine; reduce by half. Add water or stock, cumin, chile powder, pepper, and salt.
Simmer, covered, 1 hour.
Puree mixture with reserved avocado mixture and cilantro sprigs; thin to desired consistency with additional water or stock. Add additional salt, if necessary. Serve hot soup garnished with 1 t cheese, 1 t reserved tomato mixture, and a few broken tortilla chips. Serves: 12

shellbeach
Wilted Arugula

1 Tablespoon Extra Virgin Olive Oil
2 garlic cloves, thinly sliced
8 ounces baby ARUGULA, rinsed and drained
¼ teaspoon coarse salt
Freshly ground pepper

Heat oil in large skillet over medium heat. Add garlic, cook, stirring constantly until garlic is fragrant, but not browned (About 2-3 minutes). Add arugula, stir constantly until slightly wilted (about 1-2 minutes). Add vinegar, stir until most of the vinegar has evaporated. Add salt and pepper to taste. Serve immediately.

Helen47
CHIA Almond Butter

2 tbsp. CHIA seeds
1 1/2 Tbsp. Peanut Oil, or good quality oil
1 1/2 Tbsp.honey
2 cups Raw Almonds

Place all of the ingredients in food processor until creamy. Store in the refrigerator.

Lola
Parmesan Bread Pudding w. Broccoli Rabe & Pancetta

1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
1 teaspoon kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk
1/2 pound country-style whole grain, cut into 1-inch pieces (about 8 cups)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon)

Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add garl