Recipes

[walker]

Spaghetti Salad

1 lb. thin spaghetti

1 (8oz) bottle Zesty Italian Dressing

1/4 cup red wine vinegar

1 small/med red onion, chopped

1 pkg. pepperoni, cut up

1 jar mushrooms, drained

1 can Italian-style DICED TOMATOES (regular size can with basil,   
                                                              garlic & oregano)

1/4 bottle of Salad Supreme by McCormicks (found by spices)

1 small can sliced olives, green or black, drained

1 bag of favorite shredded cheese

Cook spaghetti, rinse, drain and cool.  After it is cool add dressing and mix well.  Add the rest of the ingredients and mix well.  Sprinkle with Parmesan cheese.  Refrigerate until ready to serve.

Best if made a day ahead.

NEXT INGREDIENT ....  RAISINS 

[house_cat]

Apple Cinnamon Raisin Bars

 

2 cups all-purpose flour (or white whole-wheat flour)
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. nutmeg (optional)
1/2 tsp. salt
2 cups packed light-brown sugar
2 eggs
1/2 cup (1 stick) butter, softened
1 tsp. vanilla extract
1 Golden Delicious apple, diced into 1/4″ cubes (about 1 1/2 cups)
3/4 cup raisins
3/4 cup chopped pecans or walnuts (optional)

---

INSTRUCTIONS

1. Heat oven to 350 degrees F. Liberally coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
2. In a medium-size bowl, whisk together flour, baking powder, cinnamon, nutmg and salt; set aside.
3. In a large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or until smooth. Reduce speed to low and gradually add flour mixture; mix for 2 minutes or until just incorporated. Stir in diced apples, raisins and (optional) nuts, and spread into prepared pan.
4. Bake at 350F degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting into bars and serving.

Next ingredient:  salsa

[GenXmuse]

Salsa Verde Chicken Chili

An incredibly comforting chicken chili made with shredded chicken and white beans and cooked in a hearty salsa verde broth

Prep Time15 mins

Cook Time1 min

Total Time16 mins

Servings: 8 servings

Ingredients

• 1 rotisserie chicken (yield 4 cups shredded chicken)
• 1 medium yellow onion
• 3 16-ounce cans white beans
• 2 tablepoons olive oil
• 2 cups salsa verde
• 6 to 7 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/4 cup cilantro chopped (measure after chopping)
• diced avocado for serving

Instructions

• Prepare your ingredients by shredding the rotisserie chicken, dicing the onion, and draining the beans. Make sure to rinse the beans, too. Set ingredients aside until needed.
• In a large dutch oven, heat olive oil over medium heat. Add onions and cook until they become translucent, about 5-7 minutes. Add a pinch or two of salt and stir to combine. Add shredded chicken and cook for another 5 minutes.
• Add salsa verde to chicken and onions and stir to combine. Add beans and 6 cups of chicken broth and stir to combine. Bring mixture to a boil and then immediately reduce heat to a simmer. Cover and continue simmering for 1 hour.
• After 1 hour, add cumin, chili powder, and fresh chopped cilantro. Stir to combine. Add additional cup of chicken broth, if desired.
• Serve immediately with diced avocado. Leftovers can be stored in the fridge for 3 days. Do not add diced avocado to leftover soup that is to be stored - only add when serving.

Next Ingredient:  CORN

[walker]

Marinated CORN and Zucchini Salad

2 cups frozen yellow CORN kernels (or fresh and skip rinse step)

1 small sweet onion, such as Vidalia (about 1/2 cup chopped)

1 lb. zucchini, chopped (about 2 medium/2 cups)

1 medium red bell pepper, chopped (about 1 cup)

1/2 cup cilantro leaves, loosely packed

1/3 cup water

1/3 cup sugar

1/3 cup white wine vinegar (or red or cider vinegar)

2 tablespoons vegetable oil

1/2 teaspoon black pepper

1/2 teaspoon salt

Pour the CORN into a colander and rinse thoroughly with cool water to begin defrosting.  Drain well and place CORN in a 2 quart or larger bowl.  Peel and finely chop the onion and add to bowl.

Cut the zucchini into bite-size pieces and add to bowl.  Rinse and seed the bell pepper.  Cut into bite-size pieces and add to bowl.  Mince the cilantro leaves and add to bowl.

In a 2 cup glass measure cup, microwave water and sugar, uncovered on high, for 45 seconds.  Whisk the mixture until sugar dissolves.  Whisk in vinegar, oil, pepper and salt.  Pour the dressing over vegetables and stir to coat well.  Refrigerate, covered, for 1 hour or until ready to serve, up to 2 days.  (The zucchini will release moisture the longer the salad marinates.  Drain excess liquid before serving, if desired. Or, add zucchini before serving.) Serves 8-10.

NEXT INGREDIENT .... DRIED CRANBERRIES

[walker]

Fruit Salad with Lemon Poppy Seed Dressing

Salad .....  1 large head romaine lettuce, torn in bite-size pieces

                  1 cup shredded Swiss Cheese

                  1 cup cashews

                  1/2 cup sweetened DRIED CRANBERRIES

                  1 apple, cubed

                  1 pear, cubed

Dressing.... 1/2 cup sugar

                   1/3 cup lemon juice

                   2 teaspoons finely chopped onion

                   1 teaspoon Dijon mustard

                   1/2 teaspoon salt

                   2/3 cup vegetable oil

                   1 tablespoon poppy seed

Blend dressing ingredients together well ....first, sugar, lemon juice, onion, mustard and salt.  Then slowly add oil followed by poppy seed.  Process until all ingredients have blended well together.

Combine all salad ingredients; toss to mix.  Pour dressing over salad; toss to coat.  If not serving immediately, hold dressing until ready to serve.  Refrigerate.

NEXT INGREDIENT ..... GARLIC, GARLIC SALT or 
                                      GARLIC POWDER 

[house_cat]

Good Easy Garlic Chicken

Servings:4

Ingredients

3 tablespoons butter

4 skinless, boneless chicken breast halves

2 teaspoons garlic powder

1 teaspoon seasoning salt

1 teaspoon onion powder

Directions:

Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Next ingredient: Mustard, any type

[aroc3435]

                                       Ann Getty's Meatloaf

                       New York Cookbook by Molly O'Neill

        Workman Publishing Inc. 1992 edition Pages 289 - 290

                   Featured Ingredient:  MUSTARD, ANY TYPE

2 Tbsp dried porcini or cepe mushrooms

6 Tbsp (3/4 stick) butter (I use unsalted.)

1 & 1/2 pounds of fresh mushrooms, chopped

1/2 Tsp salt (I use 1/4 Tsp.)

1/4 Tsp freshly ground black pepper (I add a pinch of white, too.)

1 Tbsp vegetable oil (I use olive oil.)

2 cups chopped onions (I chop them very fine.)

2 garlic cloves, minced

1 & 1/2 cups coarse dried bread crumbs

1 cup New York Penicillin* or canned chicken broth

3 pounds ground beef round

3 eggs

1/2 cup chopped fresh parsley

2 Tbsp Dijon mustard

1 Tsp minced fresh thyme leaves

Preheat the oven to 350.  Cover the dried mushrooms with warm water and set aside to soak for 5 minutes. Drain and chop.

Melt 4 Tbsp butter in a heavy skillet.  Add dried and fresh mushrooms and saute over medium heat until all the liquid evaporates, 10 to 15 minutes.  Season with the salt and pepper and set aside.

Add the remaining 2 Tbsp butter and the oil to the skillet and set over medium heat.  Fry the onions, stirring often, until golden brown, 5 to 10 minutes.  Stir in the garlic and cook to soften, 1 minute more.

Soak the bread crumbs in the chicken broth to soften them.  In a large bowl, combine the beef, mushrooms, bread crumbs, onion and garlic mixture, eggs, parsley, mushrooms and thyme.  Mix well and form the mixture into a loaf shape.  Place in an 8 x 4 inch loaf pan.  Bake until cooked through and golden brown, 1 & 1/2 hours.  Serves 8.

*I posted Ms. O'Neill's recipe for New York Penicillin from the same book (pages 47 to 48) in an earlier entry (April 23, 2019) on the Q site so a forum search here should locate it for you.Your own favorite homemade chicken stock will, of course, also work wonderfully.

"This winning meat loaf recipe has been a standby of the charity dinner circuit in New York and has been passed from caterer to caterer.  It has a wonderful woodsy character because of the mushrooms."

Note from aroc3435:  I have also played with this recipe using ground chicken, turkey, or lamb instead of beef.  For chicken or turkey I use summer savory as well as the thyme.  For lamb I add crushed fresh, or a lesser amount, of dried rosemary.  For the beef version I occasionally substitute half the bread crumbs with some wheat germ to boost the nutritional value.

Next Ingredient:  POSTER'S CHOICE 

[walker]

SHRIMP Marinara Sauce with Spaghetti

1 lb. thin spaghetti

1 lb. frozen SHRIMP (shelled and deveined)

4 cloves of garlic, minced

1/4 cup olive oil

4 tablespoons butter

1 medium onion, chopped

1 medium tomato, cut up

1/4 cup dry white wine

1/4 cup finely chopped parsley

Juice of 1/2 lemon

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon basil

Parmesan Cheese, grated

Cook SHRIMP according to package directions, drain and set aside.  Cook garlic in olive oil until lightly browned.  Add butter, onion, tomato, wine, parsley, lemon juice and spices.  Cook for 5 minutes, stirring frequently.  Then simmer for 6 minutes, stirring occasionally.  Add SHRIMP to sauce and heat through.

Cook spaghetti as directed on package, drain.  Pour sauce over hot spaghetti.  Sprinkle with Parmesan Cheese to taste.

Sauce may be prepared a day in advance to increase flavor.  Don't cook and add SHRIMP until ready to serve though.

Serves 4-6.

NEXT INGREDIENT ..... CARROTS 

[walker]

Just saw this in Taste of Home magazine....you could probably substitute another type nut...slivered almonds?  However, I like pistachios too.

Apple-CARROT Slaw with Pistachios

Combine 6 cups julienned CARROTS, 4 julienned sweet apples, 1/4 cup lemon juice, 2 tablespoons sugar, 1 1/2 teaspoons cinnamon, 1/2 cup chopped pistachios and 1/8 teaspoon salt.  Just before serving, sprinkle with 1/2 cup additional pistachios.

NEXT INGREDIENT ..... PINEAPPLE 

[GenXmuse]

Hawaiian Hash

I like the combination of ginger, pineapple and macadamia nuts. This dish brings back memories of an island vacation.—Roxanne Chan, Albany, California

TOTAL TIME: Prep: 20 min. Cook: 15 min.YIELD: 6 servings.

Ingredients

• 2 teaspoons canola oil
• 1 teaspoon sesame oil
• 4 cups cubed peeled sweet potatoes (about 1 pound)
• 1 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 1 teaspoon minced fresh gingerroot
• 1/4 cup water
• 1 cup cubed fully cooked ham
• 1 cup cubed fresh pineapple or unsweetened pineapple tidbits, drained
• 1/4 cup salsa verde
• 1 teaspoon soy sauce
• 1/2 teaspoon black sesame seeds
• Chopped fresh cilantro
• Chopped macadamia nuts, optional

Directions

• 1. In a large cast-iron or other heavy skillet, heat oils over medium-high heat. Add sweet potatoes, onion, pepper and gingerroot; cook and stir 5 minutes. Add water. Reduce heat to low; cook, covered, until potatoes are tender, 8-10 minutes, stirring occasionally.
• 2. Stir in next 5 ingredients; cook and stir over medium-high heat until heated through, about 2 minutes. Top servings with cilantro and, if desired, chopped macadamia nuts.

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Next Ingredient: MUSHROOMS