Recipes

[LilBitMissty]

JULY 2012 RECIPE EXCHANGE GAME.....RECAP

forrestwolf
BACON , CARMELIZED ONION POTATO SALAD Recipe

2 Tbsp olive oil
2 C. red onion diced
1/4 C. brown sugar
6 potatoes cubed
1/2 C. fresh chives snipped (reserving 1 Tbsp. for garnish)
12 slices Smoked Bacon diced and fried medium crisp (reserve 3 Tbsp. for garnish)

Dressing:

1 C. mayonnaise
1 Tbsp. Dijon mustard
Juice of 1 lemon
2 Tbsp. sour cream

Sauté onion in oil over medium low heat for about 5 minutes. Add brown sugar and continue to cook an additional 5 minutes. Meanwhile, boil potatoes until just tender, approximately 10 minutes. Drain and cool slightly.
Combine the onions, potatoes, chives, and all but 3 Tbsp. of the bacon. Whisk together the mayonnaise, mustard, lemon juice and sour cream. Pour mayonnaise mixture over potatoes. Toss together. Sprinkle with remaining fried bacon. Garnish with reserved chives.

Islandgirl7032
Aussie Chicken

4 skinless, boneless chicken breasts - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

forrestwolf
Veal Marsala

2 tablespoons olive oil
1 pound veal medallions
1 cup all-purpose flour
salt and pepper to taste
1 large shallot, minced
1 pound fresh mushrooms, sliced
1 cup dry Marsala
1 clove garlic, minced
2 cups low-sodium chicken broth
1 cup low-sodium beef broth
2 tablespoons unsalted butter

Preheat the oven to 250 degrees F (120 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.

Anna B
Easy Lemonade

Squeeze 1/2 lemon through strainer to get out seeds into tall glass.
Add 1 teaspoon honey for sweetener.
Fill glass with water and ice.

forrestwolf
Fresh Tomato Pie

1 (9 inch) pie shell
7 ripe tomatoes, sliced (less if they are large tomatoes)
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil ( I add in the recipe)
2 teaspoons fresh oregano ( I add in the reipe)

Preheat oven to 350 degrees F (175 degrees C).
Bake the pastry shell for 8 to 10 minutes or until browned.
Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs

Zhills Gem
Squash Casserole
Southern Living NOVEMBER 2011

4 pounds yellow squash, sliced
1 large sweet onion, finely chopped
1 cup (4 oz.) freshly shredded Cheddar cheese
1 cup mayonnaise
2 tablespoons chopped fresh basil
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
2 cups soft, fresh breadcrumbs, divided
1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
2 tablespoons butter, melted
1/2 cup crushed French fried onions

1. Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.
2. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
4. Bake at 350° for 35 to 40 minutes or until set.

forrestwolf
smoked sausage links or jalapeno sausage links

Place smoked sausage links on a jellyroll pan and place in a 350 degree oven, and cook until done.......shaking occasionally to move the smoked sausage around....
Cook a box or Pasta Roni herb and olive oil pasta, Pasta Roni parmasean cheese pasta according to directions, and then serve the smoked sausage links on top of the pasta in a pasta bowl...So delicious............. And we are talking at most, a 20 minute meal....

Zhills Gem
Baby Red Potato Salad
Gina's Weight Watcher Recipes

4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.
While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors blend while the potatoes cook.
Once the potatoes are done and cool, mix into the bowl and add scallions.,

forrestwolf
Baked Fennel With Gorgonzola Cheese

4 bulbs fennel, untrimmed
1 3/4 cups chicken broth
4 ounces Gorgonzola cheese
2 tablespoons dried bread crumbs
salt to taste

Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.

Zhills Gem
Pasta Puttanesca with Tuna

2 (28 oz) cans Italian tomatoes, drained and crushed
4 tbsp extra virgin olive oil
1 tsp dried hot red pepper flakes*
2 tbsp capers
1/2 cup black olives, pitted and chopped
3 mashed garlic cloves
2 tbsp fresh basil leaves, minced
1 lb dried pasta
1/4 cup Parmesan cheese, grated
1 package/can of healthy pouch/canned tuna (low-mercury type)
*Red pepper flakes are usually cayenne and that is a type of chili pepper.

In a large bowl, combine the tomatoes, olive oil, red pepper flakes, capers, olives, garlic and basil. Let stand at room temperature for 1 hour. Add the tuna to the mix.
Cook the pasta in rapidly boiling water until al dente. Drain well. Toss the hot pasta with the tomato mixture. Add the grated Parmesan cheese and serve

walker
Carrot Cabbage Slaw (Taste of Home Recipe)

4 cups shredded cabbage
2 cups shredded carrots
2 medium Golden Delicious apples, chopped
1 cup raisins
1/2 cup chopped walnuts
1/2 cup honey
1 Tablespoon lemon juice
1 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 teaspoon ground nutmeg, optional

In a large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts.
In a small bowl, combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and nutmeg, if desired. Stir this mixture into the cabbage mixture. Chill until serving. Serves 12.

walker
Banana Shake

1 banana
1 Tablespoon lemon juice
4 Tablespoons sugar
1 cup milk
1 cup plain yogurt
whipped cream (garnish, optional)
Puree banana, lemon juice, and sugar in blender or food processor until smooth. Add milk and yougurt; blend until thoroughly mixed
Pour at once into glasses. Top with dab of whipped cream, if desired.
Makes 3 cups.

forrestwolf
OREO AND FUDGE ICE CREAM CAKE

1/2cup hot fudge ice cream topping, warmed
1tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours or until firm.

Zhills Gem
Italian Sausage, Mozzarella, Onions and Peppers Sandwich

Italian Sausage in large patties (like a burger)
Onions and Peppers cooked together in a deep fry pan
Fresh mozzarella cheese cut into 1/4" circles

Cook the patties on a flat grill or in a hot fry pan
Cook onions and peppers the same but separately

Cut a crusty roll in half. Add 3 circles of mozzarella, the hot sausage pattie and
top with the onions and peppers. I like mustand on mine! Delicious!

walker
Tomato Mozzarella Salad

1 lg. ripe tomato
1 lg. ball of "fresh" mozzarella cheese (slice)
4-5 leave of fresh basil
2 Tablespoons (approx) very good olive oil
salt to taste

Cut tomato in rings, top with circles of mozzarella. Top cheese with 1 leaf of basil. Drizzle all with oil. Salt to taste. Serves 2-3.

walker
Cheese Broccoli Dip

1 can cream of mushroom soup
1 pkg. frozen chopped broccoli
8 oz. cheddar cheese
8 oz. Velvetta cheese
garlic powder

Warm soup and put cheese in stirring until melted. Cook broccoli and add to soup mixture.
Add little bit of garlic powder, if desired. Serve with favorite dipping crackers/chips.

Zhills Gem
APPLE PIE OATMEAL

Ingredients
1 cup of steel cut oats
3 diced apples (I use Gala)
1 cup apple juice
3 cups water
1/2 tsp cinnamon (optional)

Combine all ingredients in a saucepan and bring to a boil.
Simmer for about 30 minutes, or until it reaches the consistency that you like.

Islandgirl7032
Jack Daniels Sweet Potatoes

4 Large sweet potatoes
2 cups water
1 & 1/2 cups brown sugar
4 Tbs. butter
1 cinnamon stick (3-4 inches)
1/4 tsp. nutmeg
1/3 cup Jack Daniels Bourbon
1 long strip of orange peel

Preheat oven to 400 degrees.
Wash & dry sweet potatoes and bake for 1 hour or till soft to the touch. Remove from oven, let cool enough to handle and remove skin. Reduce oven to 350.
While sweet potatoes are baking, combine remaining ingredients in a saucepan, bring to a boil, then reduce heat and simmer 30-45 minutes till sauce is slightly thickened.
Slice the potatoes, 1/2" thick into a medium casserole dish. Pour syrup over & bake about 30 minutes.
*Note* - I also like to sprinkle chopped pecans on top!

forrestwolf
Coconut Supreme Torte Recipe

1 package (18-1/4 ounces) yellow cake mix
1-1/3 cups water
4 eggs
1 package (3.4 ounces) instant vanilla pudding mix (can use chocolate)
1/2 cup vegetable oil
1-1/2 cups flaked coconut, toasted
1 cup chopped walnuts
1 package (8 ounces) cream cheese, softened
2 teaspoons milk
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
2 cups flaked coconut, toasted, divided

In a large bowl, combine the cake mix, water, eggs, pudding mix and oil. Beat on medium speed for 4 minutes, scraping sides of bowl occasionally. Stir in coconut and walnuts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Stir in 1-1/2 cups coconut.
Place bottom cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining layer and frosting; sprinkle with remaining coconut. Store in the refrigerator.

Zhills Gem
Hearts of Palm and Artichoke Salad

1 can (14 0z) hearts of palm*, drained and chopped
2 celery stalks, finely chopped
1 can (14 oz) marinated artichoke hearts*, drained and quartered
1 medium fresh cucumber, thinly sliced, or chopped
2 medium fresh tomatoes, bottoms removed, tomatoes chopped
about 1 handful chopped fresh parsely leaves
1 recipe Red Wine Vinaigrette (recipe follows)

For Vinaigrette:
2 tbsp. red wine vinegar
1 tsp. dried dill
salt and pepper to taste
6 tbsp. olive oil
How to make it
Combine the hearts of palm, quartered artichoke hearts, celery, cucumber, tomatoes and parsley in a salad bowl. Toss with the vinaigrette and season with salt and pepper.
**Use only high quality hearts of palm and artichokes for this recipe. Cheap quality ones could ruin the flavor of this salad. I prefer "Progresso" brand.
· RED WINE VINAIGRETTE:
Whisk together red wine vinegar, dried dill, salt and pepper.
Add the oil in a slow stream, whisking constantly until the oil is emulsified.

walker
Leafy Taco Salad

1 lb. lean ground beef
2/3 cup water
1 pkg. taco seasoning
1 head of romaine lettuce, torn
1 (15oz.) can pinto beans, drained, rinsed
2 tomatoes, chopped
5 green onions, sliced
1 cup shredded sharp Cheddar cheese
1 cup salsa
1 cup sour cream
tortilla chips

Brown beef over medium-high heat; drain. Stir in water and taco seasoning;turn heat to medium-low. Cook another few minutes until most liquid has evaorated. Arrange lettuce on 6-8 salad plates. Add a scoop of meat mixture, then remaining ingredients, putting chips around salad. Serves 6-8
Recipe found in Best of the Best Salad, Soup and Sandwich Book

Zhills Gem
Pureed Potato and Broccoli Soup

By MARTHA ROSE SHULMAN

The broccoli is added to this classic potato soup towards the end of the cooking time, so that it maintains its bright color and sweet flavor. For a less healthy version, stir in your favorite cheese and melt into soup after pureeing.

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 leeks, white and light green parts only, sliced and cleaned (optional)
3 garlic cloves, chopped
Salt to taste
2 pounds starchy potatoes (russets or Yukon golds), peeled and cut in large dice
A bouquet garni made with a bay leaf and 2 sprigs each parsley and thyme (or your favorite)
2 quarts water, chicken stock, or vegetable stock
1 pound broccoli crowns, coarsely chopped
Freshly ground pepper to taste

1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni. Take out a few broccoli florets to float in the soup for a pretty presentation.
2. Blend the soup with an imersion blender (boat motor) or in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes).
Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through.

walker
Celery Casserole

4 cups celery, sliced diagonally
1 can cream of chicken soup
1 can water chestnuts, sliced
1 cup bread crumbs
butter

Mix together first 3 ingredients. Cover with bread crumbs; dot with butter. Bake at 350 for 1 hour.

forrestwolf
I am not a celery eater, but many people in my family are...........I remember my mom used to make a mixture of 8 oz cream cheese, and maybe a tablespoon of mayo, and some chopped up toasted peans, and stuffed in thecut up celery pieces.......and everyone loved it, except me

walker
Spaghetti Bake

1 1/2 lbs. ground beef
1/2 cup (or more) chopped onion
1 clove garlic, minced
1 28oz. can tomatoes, diced (Italian style is good for this)
1 15oz. can tomato sauce
1 4oz. jar sliced mushrooms, drained
1 tsp. dried basil, crushed
2 tsp.(or more) brown sugar
1 1/2 tsps. oregano
8 oz. spaghetti, broken, cooked and drained
1 1/2 cups shredded mozzarella
1/3 cup parmesan cheese

In dutch oven or large pan, cook meat, onion and garlic until onion is tender and meat done. Drain off fat. Add undrained tomatoes, tomato sauce, mushrooms, sugar, oregano, and basil. Bring to a boil. Boil gently uncovered 20-25 mins. stirring occasionally. Stir in cooked spaghetti, layer 1/2 spaghetti mixture in 9x13" pan. Next layer 1/2 of mozzarella cheese, top with remaining spaghetti mixture. Follow with remaining mozzarella. Sprinkle parmesan cheese on top.
Bake at 350 for 30 minutes or til bubbly. Let stand a few minutes before serving.
This can be made ahead and refrigerate to bake later. If so, it may take longer to bake after being refrigerated.

forrestwolf
Creamy Rhubarb Dessert Recipe

1/2 cup butter, cubed
1-1/2 cups all-purpose flour
1/2 cup chopped pecans

RHUBARB LAYER:
4 cups sliced fresh or frozen rhubarb
1/2 cup sugar
2 tablespoons all-purpose flour

CHEESECAKE LAYER:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten

TOPPING:
1-1/2 cups (12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Additional chopped pecans, optional

In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan.
Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Meanwhile, combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour.
Refrigerate overnight. Refrigerate leftovers.

Zhills Gem
Quick Radish Pickles

Makes about a cup

6 oz radishes (about 7), quartered
3 tablespoons rice vinegar or your favorite
2 tablespoons sugar
1 (1-inch) piece peeled ginger, cut into thin matchsticks (1 tablespoon)

1. Toss radishes with 1 tsp salt in a bowl and let stand 30 minutes. Drain in a sieve but do not rinse.
2. Heat vinegar with sugar in a small saucepan over medium-low heat, stirring, until sugar has dissolved. Remove from heat and add radishes, then stir in ginger. Transfer to a small bowl and marinate, chilled, at least 2 hours. Radishes can be marinated up to 1 day.

forrestwolf
Tomato, Avocado, Corn & Black Bean Salad

2 ears fresh corn, unhusked (can grill or steam really, or roast in oven)
1 small red onion
5 Tbs. extra-virgin olive oil; more for brushing
Kosher salt
1 tsp. cumin seeds
1/4 cup fresh lime juice
1 tsp. minced fresh jalapeño
4 medium-large ripe tomatoes, cored, seeded, and cut into 1-inch chunks
1/2 cup drained canned black beans, rinsed
1/2 cup loosely packed cilantro leaves, chopped
1 medium avocado, halved, pitted, peeled, and cut into medium dice
Freshly ground black pepper
1 scallion (white and green parts), thinly sliced at a sharp diagonal

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Remove the thick, outer leaves of the corn husk. Peel back the inner leaves, being careful to leave them attached to the cob. Remove as much of the corn silk as pos­sible and fold the inner leaves back over the corn. It’s fine if some of the kernels show through the gaps inthe leaves.
Trim the ends of the onion, peel it, and cut it into 1/2-inch slices. Thread the slices on skewers, brush liberally with olive oil, and season with salt.
Once the fire is hot, put the corn and skewered onion slices on the grate and cover the grill. Grill the onion slices, flipping once so that they brown on both sides, for 8 to 10 min. total. Wrap the slices in foil and set aside; they’ll continue to cook and soften a bit before they cool. Grill the corn for 10 to 15 min., flipping often until the husk is very charred and the kernels feel cooked when pressed with a fingernail; some of the kernels will be browned. Set aside to cool slightly before cutting the kernels off the cobs. Coarsely chop the cooled onion slices into 1/2-inch dice.
Heat a small skillet over medium heat. Toast the cumin seeds in the hot, dry pan, shaking frequently, until fragrant, about 20 seconds. Seal the seeds in a plastic bag and coarsely crush them with a rolling pin or heavy pan (or use a coffee or spice grinder or mortar and pestle).
Combine the cumin seeds, lime juice, jalapeño, and 1 tsp. salt in a small bowl. ­Gradually whisk in the 5 Tbs. of oil to blend.
Lightly season the tomato chunks with salt. Transfer to a medium bowl and add the corn, onion, black beans, and cilantro. Drizzle the vinaigrette over the salad and toss gently. Fold in the avocado. Season to taste with salt and pepper. Garnish with the scallion and serve immediately.

Zhills Gem
Kielbasa Cabbage Soup

1 small head cabbage, coarsely chopped
1 medium onion, chopped
4 to 6 garlic cloves, minced
2 tablespoons olive oil
4 cups water
3 tablespoons cider vinegar
1 to 2 tablespoons brown sugar
1 pound smoked kielbasa or Polish sausage, halved, cut into 1/2-inch pieces
4 medium potatoes, peeled and cubed
3 large carrots, chopped
1 teaspoon caraway seeds
1/2 teaspoon pepper
Directions

In a Dutch oven or soup kettle, saute the cabbage, onion and garlic
in oil for 5 minutes or until tender. Combine the water, vinegar and
brown sugar; add to cabbage mixture.
Stir in remaining ingredients. Bring to a boil. Reduce heat; cover
and simmer for 60-70 minutes or until vegetables are tender.
Yield: 8-10 servings. Taste of Home 2012

forrestwolf
Tarragon Lover's Scallops

2 tablespoons olive oil
5 tablespoons butter, divided
1 1/2 pounds sea scallops, rinsed and drained
1 teaspoon salt to taste
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 lemon, zested
2 tablespoons chopped fresh tarragon

Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

forrestwolf
Tomatoes with Spinach - Tomatoes Rockefeller

3 large tomatoes, cut in half
2 tablespoons finely chopped onion
2 tablespoons minced parsley
1 tablespoon butter, room temperature
1 cup chopped spinach, cooked, well drained (about 2 cups fresh spinach)
salt and pepper to taste
1/4 teaspoon paprika
2 tablespoons Italian seasoned bread crumbs

Place tomatoes cut side up in a lightly greased baking dish. Combine onion, parsley, butter, spinach, salt and pepper, and paprika; spread evenly over tomatoes. Top with the bread crumbs and bake at 375° for 15 minutes.

Zhills Gem
Mock Coconut Pie (Spaghetti Squash Pie)
"Pre-cooked spaghetti squash masquerades as coconut in this creamy baked pie that will leave everyone guessing at the secret ingredient."

1 cup white sugar
3 eggs
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 cups cooked, shredded spaghetti squash
1 (9 inch) pie shell, baked
1 pinch ground nutmeg (optional)
1 pinch ground cinnamon (optional)
1 1/2 cups whipped cream for garnish

1. Preheat oven to 350 degrees.
2. Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
3. Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream if desired. Serves 8.
Submitted By: JULAINE59

forrestwolf
Authentic Louisiana Red Beans and Rice

1-2 ham hocks (can be smoked or not)
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped (I personally do not use-don't care for cooked bell peppers like this)
2 tablespoons minced garlic
2 stalks celery, chopped (Again, I do not like celery, so I do not use)
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper (A little more for me thanks)
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced (Or smoked sausage or kielbasa)
4 cups water
2 cups long grain white rice

Rinse beans, and then soak in a large pot of water overnight.
Cook ham hocks in water until tender, and leave a very flavorful broth.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes. Add to the hocks and water.
Rinse beans, and transfer to the large pot . Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes. (I usually simmer very low for a couple of hours or more.)
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Don't forget to pass the pepper sauce

candy kisses
***I use 2 pkgs. of slaw mix or 1 large head of cabbage shredded for this dressing. We like it!***

Dressing for Coleslaw
1 cup sugar
3/4 cup vinegar + 1/4 cup water
2/3 cup salad oil
4 tsp. salt (less if desired)
1 tsp. celery seed
1 tsp prepared mustard
1 tsp. Horseradish
3 tsp. grated onion

Place in a covered jar and shake until dressing is well mixed and creamy. Pour over cabbage and mix well.

Zhills Gem
Greek Salad Appetizers

2 cucumbers
6 ounces crumbled feta
3 tablespoons Greek yogurt
1 tablespoon finely diced tomato (flesh only)
1 tablespoon red onion
1 tablespoon bell pepper
8 pitted kalamata olives, finely chopped
1 tablespoon fresh oregano (chopped) or 1 teaspoon dried
2 teaspoons lemon juice

Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.
Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the tomatoes, red onion, bell pepper, olives, oregano and lemon juice to the bowl.
Stir well to combine.
Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve. Yield: approximately 20 rolls

forrestwolf
Steaks with Cucumber Sauce Recipe

4 boneless beef New York strip steaks (8 to 10 ounces each) (or,I use Ribeyes)
3/4 cup teriyaki sauce
1/2 cup chopped seeded peeled cucumber
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon minced chives
1/2 to 1 teaspoon dill weed
1/4 teaspoon salt

Place steaks in a large resealable plastic bag; add teriyaki sauce. Seal bag and turn to coat; refrigerate overnight. In a bowl, combine the cucumber, sour cream, mayonnaise, chives, dill and salt. Cover and refrigerate.
Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with cucumber sauce.

OR SERVE WITH
Cool Cucumber Salad Recipe

1 medium cucumber
1 package (3 ounces) lime gelatin
1 teaspoon salt
1/2 cup boiling water
1 cup mayonnaise
1 cup (8 ounces) 4% cottage cheese
1 small onion, grated
Sliced cucumbers and fresh parsley, optional

Peel and halve cucumber; remove the seeds. Shred and pat dry; set aside. In a bowl, combine gelatin and salt with boiling water; stir until dissolved. Add mayonnaise and cottage cheese; mix well. Stir in the onion and shredded cucumber. Pour into an oiled 5-cup mold. Refrigerate until firm. Unmold onto a serving platter. Garnish with cucumbers and parsley if desired.

Zhills Gem
Yellow Rice with Red Beans and Sausage

1 tbsp. GOYA® Extra Virgin Olive Oil
½ lb. sweet Italian sausage
2 stalks celery, thinly sliced (about ¼ cup)
1 box (8 oz.) GOYA® Yellow Rice
1 can (15.5 oz.) GOYA® Small Red Beans, drained and rinsed

1.Heat oil in 12" skillet over medium-high heat. Add sausage. Cook until golden brown all over, about 3 minutes; transfer to plate and cut into ½" slices. Add celery, onions and peppers to same skillet. Cook, stirring occasionally, until vegetables are soft, about 5 minutes more.
2.Add contents of yellow rice mix, 2 cups water and reserved sausage to skillet. Bring water to boil. Reduce heat to medium low. Simmer, covered, until rice is tender and water is absorbed, about 25 minutes, stirring in beans after 20 minutes.
3.Remove pot from heat. Stir gently to combine. Serve warm.
This recipe is completely different from the Louisiana Red Beans and Rice.

forrestwolf
Pickled Shrimp

1 bag of crab boil, with extra cayenne added (not spicy...trust me) to 4 quarts of boiling water, slowed to a simmer for about 20 minutes.......
To a gallon sized zip loc back, thinly slice 2 lemons, and 1 thinly sliced onion

Mix together:

2 tsp seasoned salt (such as Lawry's)
1/2 cup of sugar
1 1/2 cups of white vinegar (or apple cider if that is what you have)
1 cup vegatable oil (or canola, or blend, just not olive)
1/4 cup of capers, undrained
I use 3 lbs of cleaned, and deveined shrimp (tails may be left on) I get from SAMS (frozen) but thawed with hot water

Cook shrimp in boiling water for about 3 minutes, and then turn off heat, and let sit for about 10-15 minutes...........drain, and place in zip loc bag, and mix other ingredients until sugar is dissolved, and pour over shrimp, and refrigerate over night, flipping bag over, when you think about it, and then place in dish, and serve with slotted spoon....No sauce needed..........Just DEVOUR

forrestwolf
Quick Asian Chicken Salad Recipe

1-1/2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 package (10 ounces) frozen green beans, thawed
1 cup bean sprouts
1 medium green pepper, chopped
1 small onion, chopped (I personally leave out, as not a fan of raw onion)
2 tablespoons minced fresh parsley

DRESSING:
1/3 cup sour cream
2 tablespoons water
2 tablespoons soy sauce (I like to use Ponzu Sauce)
1/2 teaspoon garlic powder
1/2 teaspoon salt, optional
1/4 teaspoon ground ginger
1/8 teaspoon pepper

In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hours or overnight.

Zhills Gem
Spooky Avocado Witches Fingers

4 Avocados peeled, pitted and halved
1 tbsp lemon or lime juice
2 ounces goat cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
1 ounce prosciutto slices

Cut each avocado half into 4-6 slices. Place in medium bowl and gently toss in lemon juice.
Fill the center of each avocado slice with 1/4 to 1/2 teaspoon goat cheese mixture.
Sprinkle with salt, pepper and chili powder.
Wrap each avocado “finger” with 1/3 slice of prosciutto until the goat cheese is secured to the avocado.
Make sure to leave the tip of the avocado exposed, to resemble a finger nail. Arrange the avocados in the shape of a hand on the plate to add extra spookiness. Serve and Enjoy!

luvmybichon
Pot roast

Prep: 30 minutes
Cook: about 2 1/2 hours
Serves: 6
1/2 ounce dried porcini mushrooms
2 1/2 pound chuck roast
Coarse salt and freshly ground black pepper
3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
2 cups beef broth
1 cup red wine
6 ounces tomato paste
2 bay leaves
1 sprig fresh thyme
8 ounces pappardelle egg noodles

Soak:
Settle mushrooms in a small bowl. Cover with warm water. Soak soft, about 15 minutes. Drain, rinse and chop.
Brown:
Season meat generously with salt and pepper. Heat olive oil in a Dutch oven over medium heat. Brown meat, about 2 minutes per side. Lift out and set aside.
Soften:
Add carrot, onion, celery and garlic to the pot. Cook, stirring, until softened, about 10 minutes. Add broth, wine, tomato paste, reserved mushrooms, bay leaves and thyme. Bring to a boil. Return meat to the pot. Liquid should come about 2/3 the way up the sides of the roast. Cover.
Braise:
Slide covered Dutch oven into a 325-degree oven and let cook, turning roast once and basting occasionally, until very tender when prodded with a fork, about 2 – 2 1/2 hours. Set pot on stovetop.
Shred:
Remove meat from pot. Shred. Discard any fat. Discard bay leaves and thyme sprig. Stir shredded meat into sauce and keep warm over low heat.
Boil:
Heat a large pot of salted water. Cook noodles until tender but firm. Drain. Add noodles to meat and sauce. Toss gently

forrestwolf
Cinnamon Fruit Compote Recipe

1-1/2 cups white grape juice
1 cinnamon stick (4 inches)
2 tablespoons sugar
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
2 cups fresh strawberries, halved
3 medium nectarines, peeled and sliced
2 cups seedless green grapes
1 can (15 ounces) mandarin oranges, drained
3 kiwifruit, peeled and sliced

In a saucepan, bring the first five ingredients to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 15 minutes. discard cinnamon stick; chill. Meanwhile, in a glass bowl, layer half of the strawberries and all of the nectarines, grapes and oranges. Top with kiwi and remaining strawberries. Stir juice mixture and pour over fruit; do not mix. Chill for 30 minutes.

Zhills Gem
Mixed Greens with Tomato-Ginger Dressing
"Good enough for a dinner party, easy enough for every day. (and good for you to boot)"

1 large ripe tomatoes, peeled,halved,seeded and chopped
1/2 cup sun-dried tomatoes, chopped ( packed without oil)
1 tablespoon fresh ginger, minced
1 clove garlic, peeled
2 tablespoons balsamic vinegar
1/2 cup water
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups any mixed greens (romaine, red leaf, bibb, boston or iceberg lettuces)

In a blender, combine tomato, sun-dried tomato, ginger, garlic and vinegar.
Process until smooth. Add water, oil, salt and pepper and contiue to puree until smooth.
Divide greens evenly among 4 salad plates and spoon dressing over the top.
Dressing also makes a great healthy dip for a veggie tray.

forrestwolf
Pickled Bell Peppers Recipe

2 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced (of course I do not use if for me alone)
1 cup cider vinegar
1 cup sugar
1/3 cup water
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed

In a large glass bowl, combine peppers and onion; set aside.
In a saucepan, combine the vinegar, sugar and water. Place the pickling spices and celery seed in a double thickness of cheesecloth; bring up the corners of cloth and tie with string to form a bag. Add to saucepan. Bring to a boil; boil for 1 minute.
Transfer spice bag to pepper mixture. Pour the vinegar mixture over all. Cover and refrigerate for 24 hours, stirring occasionally. (placing them in a large zip loc bag is easier)
Discard spice bag. Peppers may be stored in the refrigerator for up to 1 month.

luvmybichon
STRAWBERRY CREAM CHEESE COFFEE CAKE
recipe adapted from Anny's Blog

Butter Cake & Crumb Topping
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup sour cream (full fat)
1 large egg
1 tsp vanilla extract

Cream Cheese Filling
1 - 8oz cream cheese, room temperature
1/4 cup sugar
1 large egg

Strawberry Filling
1 1/2 cup fresh strawberries, cut into pieces
3 tbsp sugar
3 tsp water
1.5 tsp cornstarch

Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper.
Prepare the strawberry jam.
Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake.
Prepare the cream cheese filling.
Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined. Set aside.
Prepare the cake.
Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.

Lynneuk
Stuffed Peppers in the Crockport.

5 red or orange bell peppers cleaned and deseeded.
1lb ground turkey
1 cup chopped onion
2 tsp dried italian seasoning
2 cloves garlic,minced
1/2 tsp salt
1 1/2 cups cooked brown rice
1 jar (25oz) marinara sauce
1/2 cup water

Mix together onion, turkey, herbs,garlic and salt. Stir in rice and spoon into peppers. Place in a 4-6 qt slow cooker. Pour over sauce then add 1/2 cup water to empty jar, replace lid and shake and add to slow cooker. Cook on low for 6 hours or high for 4 hours.

walker....Paula Deen
Marinated Tomatoes

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 pepper3/4 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 large cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag (or marinating bowl) and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally (or mix gently if done in a bowl).

digo
Easy Blueberry Muffins

One box Duncan Hines yellow cake mix
One cup no sugar added apple sauce
One pint rinsed blueberries

Preheat oven to 350 put liners in muffin pan. Mix cake mix and applesauce mix well with beaters. Stir in blueberries, fill liners 3/4 full. Bake 18 to 21 min. Till tooth pick comes out clean. The tops of these do not brown please check with tooth pick. My family requests these all the time, hope you like.

walker
California Beans

2 cans (28 oz) pork and beans
1 lb. bacon
1 1/2 lbs. ground beef
1 cup light brown sugar
1 cup BBQ Sauce
1 envelope dry onion soup mix

Brown and drain ground beef. Cook, drain and crumble bacon. Mix all ingredients together.
Bake at 350 for 1 hour.

forrestwolf
Creamy Strawberry Dessert Recipe

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, melted
2 packages (3 ounces each) strawberry gelatin
1 cup boiling water
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 can (14 ounces) sweetened condensed milk
1 carton (12 ounces) frozen whipped topping, thawed

In a large bowl, combine the wafer crumbs, sugars and butter; press into an ungreased 13-in. x 9-in. dish. Cover and refrigerate for 30 minutes.
Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Transfer to a large bowl; stir in strawberries and milk. Refrigerate for 30 minutes or until partially set.
Fold whipped topping into strawberry mixture. Spread over prepared crust. Refrigerate for 2 hours or until set. Cut into squares.

luvmybichon
Citrusy Sprouts

2 pints brussels sprouts
¼ cup olive oil
2 Tbsp orange juice
2 Tbsp light corn syrup
1 tsp salt
¼ tsp pepper
1 Tbsp orange peel

1. Trim and halve sprouts.
2. In a skillet, cook sprouts in oil on medium for 15 minutes.
3. Add orange juice, 2 Tbsp water, and syrup. Cook 3 minutes more. Add salt, pepper, and peel.

Zhills Gem
No Name

16 large headless shrimp
8 slices bacon
barbeque seasoning, to taste

**Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin!**
Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats.
Preheat oven to 450 degrees F (230 degrees C).
Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.
** I use frozen shrimp (not precooked) in shell or ready to cook. Thaw in room temp water, remove shells if necessary and pat dry.
Cook your bacon until it is starting to brown but not crisp. I use 1/3 strip because I think a whole slice overpowers the shrimp.
These are scrumptious with BBQ sauce or without!

forrestwolf
Thyme, Tomato, and Corn Pancakes

1/2 cup coarse yellow cornmeal
1/2 cup whole wheat flour
1 to 1 1/2 Tbsp fresh thyme, chopped
1 1/2 tsp baking powder
1 tsp dried basil leaves
1/4 tsp sea salt
2 free-range eggs
3/4 cup milk
1 Tbsp extra-virgin olive oil
1 cup corn kernels
16 cherry tomatoes, cut in half

Whisk cornmeal with flour, thyme, baking powder, basil, and salt. In another bowl, whisk eggs with milk and oil. Turn wet mixture over dry. Add corn and gently stir just until combined. Don’t overbeat—lumps are encouraged!
(Tip: for fluffier cakes let batter stand for 15 to 20 minutes before cooking.)
Lightly oil frying pan , and set over medium high heat. Using 1/4 cup measure, pour batter into pan to form 4 cakes. Press 3 tomato halves into each cake.
Cook until edges are browned and bubbles form in the middle of each cake, 2 to 3 minutes. Flip over and continue to cook until golden, 2 to 3 minutes more.

luvmybichon
CHILLED RASPBERRY YOGURT SOUP

2 cups fresh or frozen unsweetened raspberries
1 cup vanilla yogurt
1 cup milk
1½ teaspoons lemon zest
2 tablespoons lemon juice
1 to 2 tablespoons packed light brown sugar

Place all ingredients in a blender; blend until smooth. Serve immediately or cover and refrigerate for up to 4 days. Garnish with additional yogurt and raspberries, if desired.

forrestwolf
Pan-Fried Chicken Breast with Fontina Cheese and Fresh Sage

1 lb.boneless, skinless chicken breasts, butterflied
2 Tbsp.fresh sage leaves, rough chopped
1/2 c. fontina cheese, shredded
1 c.all-purpose flour
1 Tbsp.salt
1 Tbsp.ground black pepper
3 eacheggs
3 c.breadcrumbs
1/4 c.virgin olive oil
1/4 c.salad oil

Lay the chicken breast on a flat work surface. Place some of the sage and cheese on 1/2 of the chicken, and fold the breast over the cheese to make a sandwich.
Coat all of the stuffed chicken breasts in the seasoned flour, and then dip them one at a time into the egg mixture. Using one of your hands, remove the chicken from the egg mixture and let it drain briefly in your hand. Lay the chicken into the bread crumbs, and with your dry hand, coat the breast completely with crumbs.
In a sauté pan over medium-high heat, heat the oil and when it begins to ripple, add the chicken and brown it on both sides. Place the chicken on a baking sheet and finish baking at 350° for about 10 minutes, or until cheese begins to ooze from the chicken. Remove the breast from the oven and allow to rest for 3 minutes.

Zhills Gem
Zingerman’s Pimento Cheese Recipe

•1/2 pound sharp cheddar, coarsely grated (we use the two-year-old raw milk cheddar from Grafton Village)
•1 cup mayonnaise
•2 ounces jarred roasted red peppers, diced (about 1/4 cup)
•3/4 teaspoon juice from the roasted peppers
•1/4 teaspoon coarsely ground black pepper
•Scant 1/4 teaspoon cayenne pepper, or to taste
•Pinch coarse sea salt

Fold all the ingredients together in a mixing bowl.

Islandgirl7032
Fried Cabbage

3 slices bacon, chopped
1/4 cup onion, chopped
6 cups cabbage, sliced into thin wedges
2 TBS. water
Pinch of white sugar
1 TBS. cider vinegar
Salt & pepper to taste

Cook bacon in deep skillet over medium heat till browned & set aside.
Cook onion in bacon grease till tender.
Add cabbage, water, sugar & salt & pepper. Cook till cabbage wilts (about 15 minutes)
Stir in bacon & splash with vinegar before serving.

forrestwolf
Sweet Potato Casserole

1 32 oz can sweet potatoes mashed
1 cup sugar
1 stick butter, melted
1 tsp salt
2 eggs beaten
1 5.33 ounce can evaporated milk
1 tsp cinnamon
1 cup chopped pecans
1 jigger bourbon
1 tsp vanilla

Mix all ingredinets together and spread in a large, shallow casserole.

Topping
1 cup flour
1 cup brown sugar
1 cup pecans
1 cup butter, melted
1 jigger bourbon, (my addition)

Mix topping ingredients with a fork and crumble over top of casserole. Bake at 350 degrees for 45 minutes.

Zhills Gem
Pasta LoLa

Fresh and delicious and super EASY!

1 28oz can crushed San Marzano tomatoes
2 tablespoons extra virgin olive oil
2 cloves of garlic finely chopped
2 tablespoons freshly chopped parsley
1 medium vidalia onion finely chopped
1/2 pound of button mushrooms – sliced
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1/4 cup red wine (one you like to drink)
1/4 cup heavy cream
1/2 pound of bacon or pancetta – diced

1 cup parmigiano-reggiano grated
1 pound of Penne Rigate (I like Barilla enriched or wheat pasta)
Salt and pepper to taste

Cook the bacon or pancetta in a saute pan until golden brown. Remove from pan and place on a paper towel-lined plate to drain.
In the same pan remove all but 1 tablespoon of the drippings and add the onion and the olive oil and cook until the onion is soft and transparent.
Add the garlic and other seasonings: oregano, parsley, red pepper flakes,salt and pepper.
Add the mushrooms and let cook for about 5 minutes.
Now add the tomatoes and the wine. Allow to simmer on low for about 30 minutes.

Turn off the heat and add the cream and bacon/pancetta and stir well. Taste and adjust s&p if needed.
Cook the pasta according to package instructions. I cook mine to al-dente because when I drain the pasta I add it to the sauce and let it cook for a few minutes.
Add the cheese to the pasta right before serving.

walker
Broccoli-Cauliflower Salad

Mix together and set aside:
1 cup Hellman's mayonnaise
1/4 cup sugar
5 Tablespoons vinegar

Mix together:

1 bunch broccoli (use top pieces)
1 medium cauliflower (same, cut off top pieces or flower end)
1/4 cup red onion, chopped
1 cup raisins
1 pkg. slivered almonds

When ready to serve, pour dressing on and mix well. If desired, sprinkle bacon bits on top. Refrigerate.

Sunny SideUp
Kielbasa and Kidney Beans

1 pound fully cooked kielbasa or Polish
sausage, cut into 1/2-inch pieces
1 small onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup packed brown sugar
2 tablespoons steak sauce
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 (15 ounce) can white kidney or
cannelini beans, rinsed and drained

In a skillet, cook sausage for 2-3 minutes. Stir in onion and peppers. Cook and stir until sausage is lightly browned and vegetables are tender; drain.
Combine brown sugar, steak sauce, vinegar and Worcestershire sauce; stir into skillet. Add beans. Cook and stir until heated through.

Zhills Gem
Linguine with Mozzarella, Tomatoes & Basil

One jar of Lidia’s Tomato Basil Sauce (or preferred brand or homemade)
1 lb Linguine
½ lb mozzarella , (cut in 1” cubes)
1 cup basil leaves, shredded
1 cup freshly grated Parmigiano Reggiano

Bring one jar of Lidia's Tomato Basil Sauce to a boil in a sauté pan.
Cook Linguine according to the instructions on the box and drain well. Add drained linguini to sauce and toss well.
Remove the pan from the heat and add 2 cups of cubed fresh mozzarella and 10 shredded basil leaves. Mix together well and sprinkle with the grated cheese. Serve nice and hot with crusty bread!

walker
Spinach Salad with Pasta

2 cups penne noodles, cooked and drained
3 cups fresh spinach, torn
1 cup cooked chicken, cut into strips
1 cup sliced strawberries
1/2 cup sliced red onion
1/3 cup coarsley chopped walnuts
1/4 cup parmesan cheese
1/2 cup bottled balsamic viniagrette salad dressing

Cook pasta,drain, rinse with cold water and drain agan. Place spinach in bowl, add pasta. Toss lightly to combine. Add rest of the ingredients and mix gently. When ready to serve, drizzle with dressing, toss lgihtly to coat.

Zhills Gem
Classic Beef Stroganoff

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, sliced
1 garlic clove, finely chopped
1/4 cup butter (I use Smart Balance)
1 1/2 cups beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 cup sour cream
3 cups hot cooked egg noodles

Cut beef across grain into about 1 1/2x1/2-inch strips.
Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles

walker
Spinach Rice Salad

1 cup Uncle Ben's Converted Brand Rice
1/2 cup bottled Italian salad dressing
1 Tablespoon soy sauce
1/2 teaspoon sugar
2 cups fresh spinach, cut into thin strips
1/2 cup sliced celery
1/2 cup sliced green onions, inc. tops
1/3 cup crumbled crisp bacon

Cook rice according to package directions. Transfer to bowl. Cool slightly. Combine Italian dressing, soy sauce and sugar. Stir into warm rice. Cover and chill. Fold in remaining ingredients before serving. Makes 6-8 servings.

forrestwolf
TO DIE FOR BEEF ROAST

SLOW COOKER POT ROAST

1 Beef/Chuck Roast (3 to 5 Pounds) (I used chuck roast)
1 Package Hidden Valley Ranch Dressing Mix
1 Package Brown Gravy Mix
1 Package Italian Dressing Mix
1 1/2 Cups Beef Broth (You can use less if you prefer less liquid) (I just used a can of beef broth)
1 package of egg noodles, cooked

Place roast in slow cooker. Mix all 3 envelopes of mixes & sprinkle on top of roast. Pour beef broth around the roast. Cover & cook on LOW for 6 to 7 hours. Serve over cooked egg noodles.