Recipes

[LilBitMissty]

Just a quick "THANK YOU" to ALL the wonderful cooks who participated in submitting recipes for the March Recipe Exchange Game. What an awesome group we have on this forum! No wonder I love it here!! You're the BEST!!!

MARCH 2O11 RECIPE GAME.....RECAP

lavendersage
Butternut Squash Casserole

1 butternut squash- 3 cups cooked squash
1/2 cup brown sugar
1 cup milk or part milk- part half n half
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 T flour
3 eggs, beaten
3 T butter, melted

topping~

1/2 cup pecans
2 T butter, melted
1/4 cup brown sugar

Preheat oven to 375. Cut squash in half, scoop out seeds. Put a little oil on inside of squash and bake, cut side down, for about 45 minutes or until tender.
Scoop out cooked squash and mash in large bowl. Add br. sugar, milk, vanilla, salt, cinnamon, nutmeg and flour; mix well. Mix in eggs, then melted butter. Put into a 9 x 9 buttered baking dish.
In a small bowl, mix together topping ingredients and sprinkle on top of casserole. Bake, uncovered, for about 45 minutes.

digo
Cheesy Vegetable Polenta (corn meal)

2 cans 14.5 oz. cannellini beans

1/4 cup pesto

1 medium onion chopped

1 medium red or green pepper chopped (I use red)

1 teaspoon Italian seasoning

1 tube 18 oz prepared polenta (corn meal)

cut into 1/2 inch thick slices (about 14 slices)

3/4 cups low sodium chicken broth

1 1/2 cups chopped radicchio

In a large bowl stir together the beans and 2 tablespoons pesto, onion,pepper, Italian seasoning. Place half bean mixture in bottom of crock pot. Layer half the polenta slices on top and pour 1/4 cup chicken broth over top of polenta slices then sprinkle 3/4 cup cheese. Repeat layering one more time. Cover and cook for two hours on high or 4 1/2 hours on low.

Stir together the remaining 2 tablespoons pesto and remaining 1/4 cup chicken broth. Pour pesto mixture into slow cooker and add radicchio and gently stir to combine. Cook for another hour.

As always everyones slow cookers are different please adjust accordingly. I have to cook mine on high for 3 hours and then the last hour to soften radicchio. This meal is great with bread and a salad. My DML adds sliced plum tomatoes to the top after stirring in radicchio and continues cooking that way.

catkeeper
NEIMAN MARCUS SQUARES

1 German Chocolate Cake Mix
2 eggs beaten
1 stick margarine melted
1/2 Cup chopped nuts
1 box 10-X confectioner's sugar
1 (8-oz.) cream cheese
2 eggs
1 tsp. vanilla

Mix cake mix, beaten eggs, melted butter and nuts together and press into 9 X 13 pan. Mix confectioner's sugar, cream cheese, eggs and vanilla and pour over first layer. Bake at 350 degrees for 30 minutes. Cool, refrigerate, then cut into squares.

Beebee2
Chilled Cantaloupe Soup

1 cubed ripe cantaloupe
orange juice to cover
juice of two lemons
ground cinnamon or curry powder to taste

Simmer the cantaloupe and orange juice in a non-reactive pan until the cantaloupe is tender. Puree until smooth in a food processor or blender. Flavor with lemon juice and cinnamon or curry powder to taste. Chill and serve as a first course, garnished with a dollop of yogurt, chopped melon, a mint leaf or a cinnamon stick.

whispy
Slow Cooker Honey-Lemon Chicken with Potatoes - Rachael Ray

2 tablespoons EVOO – Extra Virgin Olive Oil
8 bone-in, skin-on chicken thighs
Salt and ground black pepper
1 1/2 pounds baby potatoes
1 small onion, chopped
2 to 3 cloves garlic, finely chopped or grated
4 to 5 sprigs thyme, leaves picked and chopped
2 lemons, thinly sliced
1/4 cup honey
1/4 cup chicken stock or water

Finishing Touch:
Zest of 1 lemon, cut into strips
1/2 cup flat-leaf parsley, chopped
1/2 cup pine nuts, toasted

Balsamic drizzle

In a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides. Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.

lavendersage
Sesame Peanut Noodles ~first posted by shakenbake (I have made this..it's good)
Make this "Cook Yourself Thin" recipe.

For the noodles
8 ounces whole-wheat spaghetti

For the dressing
2 tablespoons rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup peanut butter
2 tablespoons grated ginger
1 tablespoon dark sesame oil
1 teaspoon brown sugar
1 lime
1/2 cup hot water

For assembling
1/2 bag store-bought coleslaw mix
1/2 cup red pepper
1/2 cup cilantro, chopped
1/2 lime, squeezed
1/2 cup apple
1/2 cup jicama
1 teaspoon toasted sesame seeds
2 scallions, julienne
1/2 cup dry-roasted peanuts, for garnish
Cilantro, chopped, for garnish
Lime wedges, for garnish

1. Bring a pot of water to a boil for the pasta, and cook the pasta according to package instructions. Drain and run under cold water.
2. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Add the dressing to the pasta and toss. Stir in the coleslaw mix, red pepper and cilantro. Squeeze a half of a lime over the mixture, and toss.
3. Add the remaining ingredients, toss and refrigerate for one hour. Garnish with peanuts, cilantro and lime wedges. Serve.
From shakenbake

AngelWings­64
Three C Cookies
[Yield: 2½ dozen]

1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
¼ cup sugar
½ cup packed brown sugar
1 egg, plus 1 egg yolk
2 teaspoons vanilla extract
2 cups flaked coconut
1 cup coarsely-chopped cashews
1 cup white chocolate chips

Preheat oven to 325ºF. Generously grease baking sheets. Set aside.
In a medium bowl, whisk together flour, baking soda & salt. Set aside.
In a large mixing bowl, with electric mixer, beat together butter, sugar & brown sugar until smooth & creamy.
Add egg & egg yolk, beating well.
Mix in vanilla extract.
Gradually add flour mixture, beating well.
Stir in flaked coconut, chopped cashews & white chocolate chips, mixing well.
Drop batter by rounded Tablespoonfuls, 2 inches apart, onto greased baking sheets.
Bake at 325ºF for 12 - 13 minutes or until golden. Remove from oven & set aside to cool for 2 minutes. Remove cookies from baking sheets to wire racks to cool completely.

Beebee2
Broccoli au Gratin Recipe

4 c salted water
3 lb broccoli, peeled, cut into large uniform pieces
3 T unsalted butter
3 med shallots, peeled, minced
2 cloves garlic, peeled, minced
2/3 c sour cream
1 c grated Parmesan cheese, divided
1/2 t freshly grated nutmeg
1/2 t freshly ground white pepper
1/2 t salt

In a large saucepan, bring the salted water to a boil. Add the broccoli and boil about 5 minutes. Drain into a colander and spray with cold water to stop the cooking process. Coarsely chop the broccoli.
In a large skillet, melt the butter. Add the shallots and sauté 3 minutes, stirring frequently. Add the garlic and sauté for another minute.
Place the shallot mixture in a food processor fitted with the metal blade. Pulse a few times to puree. Add the sour cream and pulse 4 to 5 times to mix. Add the broccoli and 3/4 cup of the Parmesan cheese and pulse 4-5 minutes. The mixture should not be over pureed. Stir in the nutmeg, pepper and salt.
Preheat the broiler. Spoon the mixture into a 2-quart broiler-safe gratin or soufflé dish. Sprinkle the top with the remaining 1/4 cup Parmesan cheese. Place under the broiler for 2 minutes or until the cheese is melted and slightly golden. Serve.
Makes 6 cups – 12 servings

littleflow­er9
Easy Fruit Salad

1 can peach pie filling
1 can pineapple chunks
1 1/2 c. fresh strawberries
1 c. fresh blueberries
2 med. bananas, sliced

Drain pineapple chunks. Mix peach peach pie filleing, drained pineapple, strawberries, and blueberries. Fold in banana slices just before serving.
Dessert, except bananas, may be prepared ahead of time and refrigerated.

gkelly5744
FOUR-LAYER DELIGHT

1st layer: 1 cup flour
1 stick oleo (I use butter)
1/2 cup chopped nuts (I use pecans)
Preheat over @300 degrees. Mix flour & oles together until combined. Add nuts. Press into 9 X 13 inch baking dish. Bake 15 minutes. Let cool.
2nd layer: 1 (8 oz.) cream cheese (softened)
1 cup confectioners sugar
1 cup cool whip (use an 8 oz,tub)

Mix cream cheese & sugar together until smooth. Fold in cool whip. Spread on top of 1st layer.

3rd layer:
2 small pkgs. of chocolate instant pudding
3 cups milk

Mix together for 2 minutes then pour on top of 2nd layer

4th layer: Rest of Cool Whip used from layer #2

Chopped nuts

Spread Cool Whip on top of 3rd layer. Sprinkle nuts on top is desired or leave off.
CHILL & KEEP IN FRIDGE

rose1
Mountain Coffee Cake

1 package (4 oz) instant butterscotch pudding
1/2 c. margarine
1c. brown sugar-packed
1/2c. pecans (I use a little more)
2 bags (15 ounces each) frozen white dinner rolls, only use 18-24 rolls
1/8 tea. cinnamon

12 to 24 hours ahead of time-Grease bunt pan thoroughly. Sprinkle
pecans evenly in pan. Arrange rolls (no more than 24, but when
they rise). Sprinkle pudding over the rolls. In sauce pan heat butter,
sugar and cinnamon until melted. Pour over pudding and rolls. Cover
and put in fridge for 12 to 24 hours. Uncover and bake at 350 for 30
minutes until golden brown. Immediately invert onto serving plate and
let stand for 15 minutes.

digo
White Bean Mash

In a sauce pan cook 2 cloves minced garlic in 2 tablespoons hot olive oil 1 minute. Stir in two cans 15 oz. white beans rinsed and drained. Coarsely mash. Stir in chicken broth (up to a 1/4 cup). Stir in a 1/2 teaspoon crushed dried thyme and 1 tablespoon lemon juice. Season to taste with salt and pepper, heat through. To serve drizzle with olive oil.
I make these to serve as a side dish instead of potatoes.

MandaKay0021
Hash Brown & Egg Casserole

1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs
½ cup milk
½ teaspoon onion powder
1/8 teaspoon garlic powder
Salt & ground black pepper to taste
12 ounces shredded Cheddar Cheese

Preheat oven to 350 degrees F. Grease a 9x13 baking dish. Place the hash brown
potatoes in the bottom of the baking dish.
Heat a skillet over medium heat & cook & stir the sausage & onion until the
sausage is crumbly, evenly browned, and no longer pink: drain. Meanwhile,
whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and
pour over the potatoes. Layer with half the cheddar cheese, the sausage mixture,
and the remaining cheddar cheese. Cover with aluminum foil.
Bake in the preheated oven for 1 hour. Remove cover; return casserole to the
oven and bake until a knife inserted into the center comes out clean, about 10
minutes. Let stand for 5 minutes before serving.

lavendersa­ge
Cheddar Ham Cups

2 cups (8 ounces) shredded cheddar cheese
2/3 cup thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup bacon, crumbled, or can use real bacon bits
2 to 3 tsp. Dijon mustard
1 tube (12 ounces) large refrigerated flaky biscuits

In a bowl, combine the cheese, ham, mayo, bacon and mustard. Cut biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture.
Bake at 450 degrees for 9-11 minutes or until golden brown and the cheese is melted. Let stand for 2 minutes before removing from the pans. Serve warm.
Yield: 2- 1/2 dozen

whispy
Pecan Cookie Waffles with Honey-Cinnamon Butter
- Pillsbury Bake-Off

Make sweet breakfast waffles that get an easy start from Pillsbury® refrigerated cookie dough!
Makes: 6 servings (two 4-inch-square waffles each)

Honey-Cinnamon Butter
1/2 cup LAND O LAKES® Unsalted or Salted Butter, softened
3 tablespoons honey
1/2 teaspoon ground cinnamon

Waffles
3/4 cup Fisher® Chef's Naturals® Chopped Pecans
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2 EGGLAND’S BEST eggs
1 teaspoon vanilla
1/2 cup half-and-half

In small bowl, beat butter, honey and cinnamon with electric mixer on medium-high speed 1 to 2 minutes or until light and creamy; set aside.
In 10-inch skillet, cook pecans over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.
Heat oven to 200°F. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco® Original No-Stick Cooking Spray.)
In large bowl, break up cookie dough; add eggs and vanilla. Beat on medium speed about 2 minutes or until smooth. Slowly add half-and-half, beating until batter is smooth and thin. Stir in 1/2 cup of the pecans.
Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook about 3 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
To serve, top each waffle with about 1 tablespoon honey-cinnamon butter and sprinkle with 1 teaspoon of the remaining pecans.

iamMrsG
BLT Salad with Basil Mayo Dressing

1/2 pound bacon
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup finely chopped fresh basil
4 medium slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce - rinsed, drained, and torn into bite-size pieces
1 pint cherry or grape tomatoes, halved

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
2. In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
3. In the same skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
4. In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

AngelWings­64
Orzo & Brown Rice:

I don't have a specific recipe for this, but make it as follows:
Melt some butter in a skillet. For number of servings you're making, use half orzo pasta & half brown rice. Add orzo & brown rice to melted butter & saute for a few minutes until toasted.
Using chicken broth instead of water, stir in required amount of chicken broth for recipe amount. Bring to boil; reduce heat & cover. Simmer until brown rice is cooked.

Beebee2
Tomatillo Salsa

Chef Rick Bayless combines an unusual mix of ingredients for this salsa.

8 oz, about 4 medium, tomatillos, husked, rinsed, and halved
1/2 small red onion, chopped
1 to 2 canned chipotle chiles en adobo, drained, seeded, and finely chopped
2 small seedless oranges
Coarse salt

Heat a medium nonstick skillet over medium-high heat. Place tomatillos, cut-side down, in skillet. Cook until cut side is browned, 3 to 4 minutes, then turn and cook opposite side until browned, 3 to 4 minutes more. Remove from pan and let cool.
Place half of the cooled tomatillos in the bowl of a food processor; process until chopped. Transfer to a medium bowl along with the chiles. Coarsely chop remaining tomatillos and add to bowl.
Place onion in a fine mesh strainer and rinse under cold running water. Shake off excess water and add to bowl with tomatillo-chile mixture.
Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith; cut along both sides of each segment, staying close to the membrane, to release. Cut each segment into 3 or 4 pieces and stir into tomatillo-chile mixture. Season with about 1/2 teaspoon salt; cover and refrigerate until ready to serve.
Makes 1 1/2 cups.

iamMrsG
Orzo with Wilted Spinach and Pine Nuts

from Yahoo! Recipes
1 (16 ounce) package uncooked orzo
½ cup olive oil
2 tablespoons butter
½ teaspoon minced garlic
½ teaspoon dried basil
½ teaspoon crushed red pepper flakes
1 cup pine nuts
1 (10 ounce) bag baby spinach
1/8 cup balsamic vinegar
1 (8 ounce) package crumbled feta cheese
½ fresh tomato, chopped
salt to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes.
Note: This is excellent paired with baked chicken.

lavendersage
Bandito Beans

1 pound mild pork sausage
1 (15 ounce) can wax beans, drained
1 (15 ounce) can cut green beans,
drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can black beans, drained
1/2 (28 ounce) can barbecue baked
beans, with liquid
1 (15 ounce) can chili beans, with liquid
1 (6 ounce) can tomato paste
1 cup packed light brown sugar
1/4 cup barbecue sauce
1 small green bell pepper, diced
1 small yellow onion, diced
1 teaspoon fennel seed

Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease, and transfer sausage to a slow cooker.
Into the slow cooker with the sausage, mix wax beans, green beans, lima beans, and black beans. Mix in baked beans with liquid and chili beans with liquid. Stir in the tomato paste, brown sugar, barbecue sauce, green bell pepper, onion, and fennel seed.
Cover slow cooker. Cook on Low at least 5 hours. from~allrecipes

whispy
The Ultimate Potato Gratin - Tyler Florence

1 head savoy cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1/2 bunch fresh chives, finely chopped to 1/4 cup
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
2 1/2 cups heavy cream
2 cups grated Parmesan
Directions

Preheat the oven to 375 degrees F.
Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.
Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

littleflow­er9
Stuffed Shells

1 jar (28 oz) spaghetti sauce
18 (1/2 box) Jumbo shells
1 lb. Italian sausage
16 oz. ricotta cheese

1 pkg. (10 oz) frozen spinach
4 c. shredded mozzarella cheese
garlic powder
oregano

Cook shells according to package directions, drain shells. Cook sausage thoroughly; drain and crumble sausage. Thaw and drain spinach; mix with sausage and ricotta cheese. Spoon mixture into cooked shells; place filled shells in greased baking pan. Cover with spaghetti sauce and top with mozzarella cheese. Add garlic powder and oregano, if desired.
Bake at 350 degrees for 30 minutes, or until sauce is bubbly.

lavendersage
No Bake Cookies

1 stick margarine
2 cups sugar
½ cup milk
¼ cup cocoa
3 cups quick oats
1 teaspoon vanilla
½ cup peanut butter

In a saucepan, combine margarine, sugar, milk and cocoa.
Bring to boil over medium heat, then cook for 1 minute.
Remove from heat and add oatmeal, vanilla and peanut butter; mix well.
Drop by spoonful on waxed paper. Cool.

digo
Slow cooker beef and vegetable stew

1 med. onion chopped
3 lbs stew meat cut into 1 inch cubes ( mine are bigger chunks)
2 minced cloves garlic
2 medium sweet potatoes peeled and cut into bite size pieces
1/2 pound carrots cut into bite size pieces
8 small new potatoes cut in half (i do not peel these, you can if you want)
16 pitted prunes
4 Tbsp lemon juice divided (2 small lemons)
5 tsp. honey divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cinnamon
1 cup canned beef broth

Place onion,beef,garlic,sweet potatoes,carrots,new potatoes,prunes,2 tablespoons of lemon juice and 1 tablespoon of honey in a 5 to 6 qt. slow cooker. Add salt and pepper and cinnamon and broth stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving stir in remaining 2 Tbsp. lemon juice and remaining 2 teaspoons of honey. Cover and cook on low 5 minutes more or until heated through.

Beebee2
Tahini Dip

1 c tahini
1/2 c fresh lemon juice
3 cloves garlic, crushed
1 t salt
1/2 c cold water

In a medium bowl, thoroughly blend tahini, lemon juice, garlic and salt. Slowly mix in water until desired consistency is reached, less water or a thicker dip. Garnish with fresh parsley. Makes 2 cups.

lavendersage
Radish, Apple and Onion Salad
~from Rachael Ray

* 4 radishes, thinly sliced
* 2 Red Delicious apples, cored, seeded and thinly sliced and tossed with 2 teaspoons lemon juice
* 1/2 red onion, thinly sliced
* 1 head romaine lettuce or red leaf lettuce, chopped

Dill and Poppy Dressing:

* 3 tablespoons red wine vinegar
* 2 teaspoons sugar
* 1 teaspoon salt
* 1/4 cup extra-virgin olive oil
* 1/2 cup sour cream
* 1 teaspoon poppy seeds
* 2 tablespoons chopped dill or 2 teaspoons dried dill

Combine radish, apple (coated in lemon to retard browning) and onion with chopped lettuce.
In a small bowl, combine vinegar with sugar and salt. Whisk in oil, stir in sour cream, poppy and dill.
Drizzle dressing evenly over salad and serve.

sue-p
Northwoods Casserole

2 lbs. lean ground beef
1/2 cup chopped onion
2 tbsp. salad oil
dash of salt, pepper and garlic salt
1-1/4 cups wild rice, uncooked (or 3/4 c.wild rice plus 1/2 c.raw pearl barley)
1 (6oz.) can pitted ripe olives, drained and halved
2 (4 oz.) cans mushroom pieces and liquid
2 (4 oz.) cans water chestnuts, drained and sliced
1/2 cup salad oil
1-1/2 cups beef bouillon (or 1 (14 oz.) can)
2 (16oz.) cans tomatoes, chopped, undrained

1 cup diced or grated American cheese

Lightly saute beef and onion in 2 tbsp. oil. Sprinkle with seasonings. Add remaining ingredients, except the cheese.
Place in Dutch oven, very large casserole or 2 casseroles. COVER.
Bake at 350 degrees for 1-1/2 hour. Check for moisture and add water or bouillon only if necessary. Transfer to 2 casseroles, if desired.
Add cheese and stir in.
Bake 1/2 hours longer (2 hours total).
Garnish with additional cheese or chopped parsley.
Serves 12 - 16.
May be frozen after baking.

ce56
Hash Brown Ham Casserole

1 - 16 oz carton sour cream
1 - can condensed cream of chicken soup
1 - 32 oz. package frozen loose pack hash brown potatos
2 cups cubed cooked ham
8 oz. cubed american cheese
1/4 cup chopped onion (op)
2 cups crushed cornflakes
1/2 cup butter or margarine, melted
1 cup shredded mozzarella cheese (4 oz)

Preheat oven to 350. In a large mixing bowl, combine sour cream and soup. Stir in frozen potatos, ham, american cheese, and if desired, onions. Transfer to a 3 qt. baking dish, spreading mixture evenly.
Combine cornflakes and butter. Sprinkle over potato mixture. Bake, uncovered, for 30 min. sprinkle with mozzarella cheese. Bake for 20 to 25 min. longer or until bubbly around the edges and heated through. Makes 8 to 10 servings.
TO MAKE AHEAD: Prepare as directed in step 1. Cover and chill for 8 to 24 hrs. Sprinkle with cornflakes mixture; bake for 50 to 55 min. Sprinkle with mozzarella cheese; continue baking as directed.

DiamondGirly
Reese's Peanut Butter Bars

1 1/2 cups crushed graham crackers
1 lb. Confectioner's sugr
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips

Combine graham crumbs, sugar and peanut butter and mix well.
Blend in melted butter until well combined.
Press mixture evenly into a 9 x 13 inch pan.
Melt chocolate chips in microwave or in double boiler.
Spread over peanut butter mixture.
Chill until firm and cut into bars.
Chill for 30 minutes, before slicing into squares (36 squares).

lavendersage
Pasta House Salad

1 head iceberg lettuce
1/2 head romaine lettuce
1 (14 ounce) can artichoke hearts, drained and cut (not marinated)
1 (4 ounce) jar chopped pimiento, drained
1 cup red onion, cut into thin rings
1 cup freshly grated Parmesan cheese
salt and pepper to taste
2/3 cup vegetable oil or olive oil
1/3 cup red wine vinegar

Wash lettuce and dry well in a salad spinner. Tear into bite size pieces, then place in refrigerator for at least an hour to let it get crisp again.
Whisk together cheese, salt, pepper, oil, pimentos and vinegar.
In a large bowl, mix onions, lettuce and artichoke hearts and toss with dressing.
Refrigerate 30 minutes before serving to let flavors blend, but no longer than 30 minutes or lettuce will become wilted.

AngelWings64
Aunt Edna’s Rice Casserole

2 cups cooked rice
1 can (10 ounces) cream of chicken soup
½ cup mayonnaise
2 Tablespoons vegetable oil
1 cup finely-chopped celery
¼ cup finely-chopped onion
¼ cup sliced almonds
4 ounces sliced water chestnuts
2 cups cornflakes cereal, crushed

Preheat oven to 350 degrees F. Lightly grease a casserole dish.
In a large bowl, stir together the cooked rice, cream of chicken soup, mayonnaise & vegetable oil, mixing well.
Add chopped celery, chopped onion, sliced almonds & sliced water chestnuts.
Spoon mixture into the greased casserole dish.
Bake at 350 degrees F for 25 minutes
Remove from oven & top with crushed cereal.
Return to oven & bake for another 10 minutes or until golden brown.

sue-p
Black Beans and Rice

1 lb. dried black beans
6 cups water
1 cup chopped onion
1 tbsp.butter

4 cups water
1 beef bouillon cube
1 (1lb.) smoked pork hock
2 bay leaves
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp. cayenne (optional)

1 cup chopped green pepper
1/3 cup rum (optional)
3 cups cooked white rice
1 cup sour cream (optional)

Pick over and rinse black beans, soak beans in water overnight; drain. Saute onion in butter in large kettle or Dutch oven till tender; add black beans and next 8 ingredients. Simmer, covered, till black beans are tender (1to1-1/2 hour). Remove 1 cup black beans, mash with potato masher or fork. Stir mashed black beans into stew. Remove ham bone and bay leaves, cut meat off bone; return to stew with green pepper and rum. Simmer, covered, 15 minutes.
To serve: Serve black beans over cooked rice, top with a "dollop" of sour cream (optional).

laverdersage
Crunchy Tuna Salad

1 (5 ounce) can of tuna, drained
1 cup shredded carrot
1 cup finely diced celery
1 tablespoon minced onion
3/4 cup Miracle Whip
1 (4 ounce) can shoestring potatoes
salt and pepper to taste

Mix all ingredients except shoe string potatoes, refrigerate and chill for at least an hour.
Stir in shoestring potatoes just before serving. Serve on lettuce leaves if desired.

whispy
Boston Market Meatloaf Recipe - Top Secret Recipes (Kopykats)

Serves : 4
* 1 cup tomato sauce
* 1 1/2 tablespoons Kraft original barbecue sauce
* 1 tablespoon granulated sugar
* 1 1/2 pounds ground sirloin (10 percent fat)
* 6 tablespoons all-purpose flour
* 3/4 teaspoon salt
* 1/2 teaspoon onion powder
* 1/4 teaspoon ground black pepper
* dash garlic powder

1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce, and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
4. Combine the remaining ingredients with the ground sirloin – flour, salt, onion powder, ground pepper, and garlic powder. Use the wooden spoon or your hands to work the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections that allows the fat to drain, but if you don’t have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren’t using a meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don’t spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25 – 30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.

sue-p
Chinese Cabbage Salad

2 bags coleslaw mix or 1 large head Napa or Chinese cabbage
6 green onions, sliced
3 tbsp. butter
1 tsp. sesame seeds
2 (3 oz.) pkg. ramen noodles, crushed (save seasoning packet for another use)
1/2 cup sliced almonds

Dressing:
1/2 cup sugar
1/2 cup cider vinegar
2 tbsp. soy sauce
1/2 tsp. crushed red pepper flakes (optional)
1/2 cup vegetable oil

1.) If using Napa cabbage, chop the cabbage leaves. Discard tough white portion of the base of each leaf. Combine cabbage mix and green onions.
2.) Melt butter in large skillet. Add sesame seeds, crushed noodles and sliced almonds. Cook and stir until noodles are golden brown. Add to cabbage mix.
3.) Whisk sugar, vinegar, soy sauce and red hot pepper flakes. Whisk in vegetable oil in a slow, steady stream. Continue to whisk until well combined. Pour over cabbage mix just before serving.

luvmybichon
Party Meatballs

2 lbs. Hamburger
1/2 c. minced onion
2 eggs
2 t. salt
2 T worcestershire sauce
1 c. breadcrumbs
½ c. milk
¼ c. parsley
2 t. pepper
1 bottle chili sauce
1 ½ c. catsup
1/2 c. brown sugar
24 ozs. Grape jelly
2 T. cinnamon

In large bowl mix together hamburger, minced onion, slightly beaten eggs, salt, Worcestershire sauce, bread crumbs, milk, parsley, and pepper. Form into small balls and fry over medium heat. In medium saucepan combine remaining ingredients and let simmer for 20 minutes. Place meatballs in casserole dish and pour sauce over top. Bake in 350 degree oven for 30 minutes.

gkelly5744
SPINACH PIE W/ MUENSTER CRUST

3/4-1 lb. thin sliced Muenster cheese
30 oz. ( 3-10oz. pkg) frozen Spinach (drained & squeeze as much water out as possible!!)
1 cup cottage cheese
4 eggs(beaten)
1 med-large onion(chopped & sauteed)
6 oz. Parmesan cheese (fresh is best!)

Preheat oven at 350 degrees. Line a deep dish pie plate with over-lapping slices of Muenster cheese. In a seperate bowl combine eggs, cottage cheese, onions, spinach & Parmesan cheese.
Bake at 350 degrees for 1 hour. Need to put pie plate on a cookie sheet to bake as it usually will spill over. Allow to cool at least 5-10 minutes before slicing.

Beebee2
Bacon and Egg Casserole

2 T butter or margarine
1/2 c chopped onion
2 T flour
1/4 t pepper
1 1/2 c milk
1 c shredded sharp cheese
10-oz pkg frozen peas
6 hard-cooked eggs, sliced
1 1/2 c crushed potato chips
12 slices bacon, cooked and crumbled

Melt butter in saucepan, add onion and cook until tender but not browned. Add flour and pepper and blend. Add milk gradually and cook and stir until sauce thickens. Add cheese and cook and stir until cheese melts. Pour boiling water over peas to separate them. Grease a 1 1/2 quart casserole, then alternate layers of peas, eggs, potato chips and cheese sauce. Top with crumbled bacon. Bake at 350 deg F about 20 minutes or until bubbly. Makes 5 to 6 servings.

sue-p
Cucumber Tomato Macaroni Salad

1# elbow macaroni, cooked to al dente, drain and rinse well
1 large cucumber, peel and dice
1 small onion, chopped ( or more, to suit your taste)
1 large green bell pepper, seeded and chopped
2-3 hard-boiled eggs, peeled, cooled, and chopped or sliced
3/4 cup Hellman's mayonaisse
1/2 cup Miracle Whip
2 tbsp. prepared yellow mustard
2 tsp. celery salt, to taste
black pepper

1.) In large bowl, combine all ingredients; toss to coat ( can add more mayo and/or salad dressing later, if necessary.
2.) Cover; refrigerate overnight to blend flavors.
3.) Stir before serving; add more dressing/mayo if necessary for taste or consistancy.
Serves 6.
Note: I sometimes cook 6-7 eggs and just cut them in wedges or slice in circles and lay them around the edge of the bowl (evenly) as a garnish. If you are chopping some and adding into the salad, then 2-3 should be enough as a garnish.

digo
Easy Fruit Salad

1 pint STRAWBERRIES cleaned,hulled,sliced
1 pound seedless grapes
3 kiwis peeled and sliced
3 bananas sliced
1 (21oz. can) peach pie filling

In a large bowl mix all the sliced fruit then gently fold in the peach pie filling. Chill for one hour or more before serving. You can add any combo of fresh fruit to your liking

iamMrsG
Orange Cashew Chicken Stir-Fry
wwwRachaelRay.com aired on: March 8, 2007

3 tablespoons vegetable oil, divided
3 1/4 cups chicken stock, divided
1 1/2 cups jasmine rice
Salt and black pepper
1 16-ounce bag of broccoli florets
4 boneless, skinless chicken breasts, 6 to 8 ounces each, cut into large bite-size pieces
1 large onion, thinly sliced
3 large garlic cloves, chopped
1 red bell pepper, seeded and sliced
1/2 teaspoon red pepper flakes, optional
1 teaspoon ground coriander
1/2 cup orange juice
1/2 cup hoisin sauce
1 5-ounce can sliced water chestnuts
1 cup roasted, unsalted cashews
1/4 cup cilantro or parsley leaves, about a handful, chopped

To a sauce pot over medium-high heat, add 1 turn of the pan of vegetable oil to a sauce pot, about 1 tablespoon. Once hot, add jasmine rice, a little salt and pepper, and stir to coat in the oil. Add 2 3/4 cups chicken stock, bring up to a bubble then place a lid on the pot and turn heat down to medium. Cook according to package directions, about 18 minutes.
As the stock for the rice is coming up to a simmer, blanch the broccoli: Place a medium skillet filled with one inch of water over high heat with a tight fitting lid. Bring up to a boil, add some salt and the broccoli florets then cover and cook for 2 minutes. Drain the broccoli and reserve.
As the broccoli starts working, start the chicken: Place a large non-stick skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. When the oil ripples, add the chicken, spreading it out in an even layer. Let it completely brown up on one side, you will have to resist the urge to stir it for about 2-3 minutes. Give the skillet a shake, stir and continue to cook and brown the chicken for 5 minutes. Remove chicken from skillet to a plate and reserve. Return the skillet to the heat, add 1 more turn of the pan of vegetable oil, about a tablespoon. Once oil ripples, add onion, garlic, red bell pepper, red pepper flakes, ground coriander and some salt and pepper. Cook, stirring frequently, for 2-3 minutes.
In a small bowl combine the orange juice and hoisin sauce. Add the mixture to the skillet with the veggies along with the sliced water chestnuts and the reserved chicken. Stir to combine and add in the remaining 1/2 cup of chicken stock and the blanched broccoli florets. Cook the veggies and chicken together for about 2 minutes, or until everything is nicely coated and cooked through. Add the cashews and the cilantro or parsley and remove from heat.
Remove the lid from the rice pot and fluff the rice with a fork. Serve orange cashew chicken with a spoonful of rice on top of each portion.
Yields 4 servings

Beebee2
ATK* Bacon-Wrapped Pork Tenderloin Medallions

Serve with a pan sauce; see related recipes. We prefer natural to enhanced pork, pork that has been injected with a salt solution to increase moistness and flavor, though both will work in this recipe. Begin checking the doneness of smaller medallions 1 or 2 minutes early; they may need to be taken out of the pan a little sooner.

12-14 slices bacon, one slice for each pork medallion
2 pork tenderloins, 1 to 1 1/4 lb ea, trimmed of fat and silver skin, cut crosswise into 1 1/2-inch pieces; thinner end pieces scored and folded; see steps 1 and 2 below
Kosher salt and ground black pepper
2 T vegetable oil

Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes.
Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side, (see illustration of Bacon 'Twine' below).
Season pork with pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 14 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve. Serves 4 to 6
Step-by-Step: Good Pork, Bad Pork

1. Score tenderloin's tapered end piece.
2. Fold in half at incision.
3. Tie medallion with twine, making sure top and bottom surfaces are flat.

Step-by-Step: Two Tricks for Tidier Medallions
Thick medallions allow for more browning, but they can flop over in the pan. To prevent this, tie each piece with twine....or a strip of parcooked bacon secured with two toothpicks.
*America's Test Kitchen

Sea Turtle
STUFFED MUSHROOMS

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

littleflower9
Sweet Sour Chicken

1/2 cup French dressing
1 jar (small) apricot jam
1 pkg. Lipton onion soup
10-12 chicken pieces (breasts or assorted)

Mix dressing, apricot jam and soup mix together. Put chicken pieces in baking pan; spread jam/soup/dressing mixture over chicken pieces.
Bake at 350 for 1 to 1 1/2 hours.

sue-p
Saffron Rice

3-12 cups chicken stock, fresh or canned
2 tbsp. butter
1/4 cup finely chopped onion
1 cup long-grain white rice
1/4 cup dry white wine (optional)
1/4 tsp. powdered or crushed saffron
2 tbsp. soft butter
1/4 cup grated Parmesan cheeseMandaKay--21

Bring chicken stock to a simmer over low heat. In a heavy 2 qt. saucepan, melt 2 tbsp. of butter. Cook onions in butter for 7 to 8 minutes, stirring frequently. Do not let them brown. Add rice and cook for 1 to 2 minutes, stirring until grains glisten with butter. If wine is used, add at this time and cook until it is almost completely absorbed. Then add 1 cup of hot stock and cook uncovered, stirring occasionally, until almost all the liquid is absorbed. Repeat with 1 more cup of stock. Meanwhile, stir saffron into remaining stock and let it steep a few minutes. Pour 1 cup of this over rice. Cook until stock is completely absorbed. If rice is still firm, add remaining stock, 1/4 cup at a time. With a fork, stir in 2 tbsp. butter and cheese. Serve at once. Serves 4.

MandaKay0021
Luscious Lima Bean Soup
Ingredients:
1 pound dry lima beans4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil

Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

whispy
Spaghetti with Sweet Sausage and Cabbage – Martha Stewart

Prep: 25 minutes Total: 35 minutes
Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather.
Serves 4.

Coarse salt and ground pepper
8 ounces spaghetti
1 teaspoon olive oil
1 pound sweet Italian sausage, casings removed
1 large red onion, halved and thinly sliced
1 head Savoy or green cabbage (about 2 pounds), halved, cored, and thinly sliced
1 tablespoon white-wine vinegar
Directions

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot. Set aside.
While pasta is cooking, heat oil in a large nonstick skillet over medium-high. Add sausage; cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 6 minutes. With a slotted spoon, transfer sausage to a plate; set aside (reserve skillet with rendered fat).
To skillet, add onion, 2 tablespoons water, and as much cabbage as will fit; season with salt and pepper. Cover; cook until tender, tossing occasionally and adding more cabbage as space becomes available, 6 to 10 minutes.
To pasta, add cabbage mixture and sausage. Toss with enough pasta water to create a sauce. Season with salt and pepper, and stir in vinegar.

iamMrsG
Coffee Cola Float

½ cup extra-strength brewed coffee
1 large scoop coffee ice cream
½ cup cola soda
slice of an orange for garnish
Pour the coffee into a tall glass. Add the ice cream, then the cola. Garnish with slice of orange. Serve with a long teaspoon.

Makes one serving.

Source: Gregory Casale, executive chef for Paradise Bakery and Café, Phoenix.

Caramel Coffee
6 Tablespoons ground coffee
1/2 cup Kraft Caramel Topping
4-1/2 cups cold water
3/4 cup whipped cream
2 Tbsp. chopped chocolate-covered toffee

Place coffee in filter in brew basket of coffee maker.
Pour caramel topping into empty pot of coffee maker. Prepare coffee with cold water. When brewing is complete, stir until well blended.
Top each serving with a dollop of the whipped topping and chopped toffee, if desired.

sue-p
Chicken Elegante

3 cups cooked, cubed chicken
2 (12 oz.) pkg. frozen asparagus, cooked (or use chopped broccoli)
1/4 cup butter
1/4 cup finely chopped, blanched almonds
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1 (10 oz.) can chicken with rice soup or 1-1/4 cup chicken stock
1 cup milk
Paprika

Alternate layers of chicken and asparagus in buttered, shallow baking dish. Melt butter; add almonds and simmer for 3 minutes. Add flour, salt and pepper. Remove from heat before slowly adding chicken soup and milk. Cook over low heat until thickened. Pour sauce over chicken and asparagus mixture in baking dish. Sprinkle with paprika. Bake in preheated oven at 375 degrees for 30 minutes. Serves 8.

gkrlly5744
Vanilla Wafer Cake
6 whole eggs
3.5 oz can of coconut (if you use bagged sweetened flaked coconut, just use 1 cup – don’t use frozen)
1/2 cup milk
12 ounce box nilla wafers

2 C sugar
1 C chopped nuts (we use pecans)
Beat eggs well. Crush vanilla wafers. Mix wafers and all other ingredients into eggs. Pour into greased and floured tube pan. Bake at 350 for one hour or until toothpick inserted in center comes out clean.

littleflower9
Chili Coke Roast

1 beef roast, 3-4 lbs.
1 can Coca-Cola
1 package onion soup mix
1 bottle chili sauce

1. Place all ingredients in crock-pot and cook for 7-10 hours depending on size of roast.
2. The meat will flake apart when done. Serve over mashed potatoes.

whispy
Orzo Salad with Corn, Beans and Tomatoes – Southern Living

Notes: You can assemble this colorful salad through step 5 up to 1 day ahead; cover and chill. For a shortcut, you can use 3 cups of frozen corn kernels, thawed, instead of the fresh corn. Prep and cook time: about 45 minutes.

1 pound green beans
1 1/2 cups dried orzo pasta (8 oz.)
3 ears fresh corn (10 to 14 oz. each; see notes)
1/2 cup white wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup minced shallots
2 tablespoons Dijon mustard
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
Salt and pepper
2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well.
Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well.
Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob.
To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.
In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.
Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste

laverdersage
Mixed Greens with Romano Crisps

1 cup grated Romano cheese
12 ounces mixed greens, from bulk bin or packages found in produce department
1/4 cup fresh herbs – whatever you have on hand: parsley, basil, chives, sage, etc. (a handful)
Extra virgin olive oil (EVOO), for drizzling
Balsamic vinegar, for drizzling
Salt and pepper

Heat a nonstick skillet or griddle pan over medium-high heat.
Pile one tablespoon of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile.
Cheese will melt, bubble and form a cheesy lace. When the cheesy crisps turn light golden in color,
remove them from the pan carefully with a thin spatula.
The cheese crisps will harden as they cool.
Combine lettuces and fresh herbs. Drizzle mixed greens with EVOO and balsamic vinegar, just enough to coat.
Season with salt and pepper.
Top dressed salad with crisps and enjoy! ~from Rachael Ray

whispy
Zesty Hominy and Cheese

3 (15 ounce) cans white hominy, drained
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
1 (4 ounce) can chopped green chile peppers
1 pinch cayenne pepper (optional)

Preheat oven to 350 degrees
In a 2 quart casserole dish, mix together hominy, sour cream, cheddar cheese, chilies and cayenne pepper.
Bake for 25 - 30 minutes.

luvmybichon
anut Butter Chocolate Dessert

Ingredients
20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

•Crush 16 cookies; toss with the butter. Press into an ungreased 9-in.
square dish; set aside.

•In a large bowl, beat the cream cheese, peanut butter and 1 cup
confectioners' sugar until smooth. Fold in half of the whipped
topping. Spread over crust. Sprinkle with peanut butter cups.
•In another large bowl, beat the milk, pudding mix and remaining
confectioners' sugar on low speed for 2 minutes Let stand for 2
minutes or until soft-set. Fold in remaining whipped topping.
•Spread over peanut butter cups. Crush remaining cookies; sprinkle

LilBitMissty
Bailey's Irish Cream Balls

2 tablespoons cocoa
1 cup powdered sugar
1/4 cup Bailey's irish cream
2 tablespoons light corn syrup
2 1/2 cups vanilla wafers, crushed fine
1 c. chopped pecans
powdered sugar

Sift together cocoa and powdered sugar. Combine and stir bailey's irish cream with light corn syrup. Add and mix vanilla wafers and chopped pecans.
Roll ingredients together into balls.
Dip each ball into powdered sugar, or put them in a plastic bag and shake them in the powdered sugar.

littleflower9
Almond Truffles

1/2 cup evaporated mil
1/4 c. sugar
1 (11 oz.) pkg. milk chocolate morsels
1/2 tsp. almond extract
1 c. finely chopped almonds (toasted)

In sauce pan, boil milk and sugar for 3 min. stirring constantly. Remove from heat, and add chocolate and almond extract, stirring until smooth. Cover mixture and refrigerate 45 min. Roll chilled mixture in little balls with hands and roll in almonds to coat. Refrigerate until ready to serve.

Beebee2
This recipe is one from djp13, a recipe exchange poster

Fried Bananas

2-6 Bananas
Aunt Jemima buttermilk complete pancake and waffle mix
frying oil
sprinkle of ground cinnamon
sprinkle of sugar

Slice bananas into quarter-size pieces.
Combine pancake mix with water or milk.
Dip Bananas in batter and fry in oil until golden brown.
Lastly, while still hot, sprinkle cinnamon and sugar over cooked bananas.

iamMrsG
Baked Chicken Mexican Style

1 egg
2 Tablespoons bottled green chili salsa or taco sauce
1/4 teaspoon salt
2 cups plain Panko bread crumbs
2 teaspoons chili powder
2 teaspoons ground cumin
1 ½ teaspoons garlic salt
½ teaspoon ground oregano
6 boneless, skinless chicken breasts
1/4 cup butter
4-6 cups shredded iceberg lettuce
1 cup sour cream
6 Tablespoons thinly sliced green onion
1 ½ dozen cherry tomatoes
1 - 2 limes cut into wedges
1 ripe avocado, peeled, pitted and sliced

In a pan beat together egg, salsa and salt. In another pan combine breadcrumbs, chili powder, cumin, garlic salt and oregano. Dip each chicken piece into egg mixture to coat, then dip into crumb mixture; set aside.
Place butter in a large, shallow roasting or broiler pan in the oven while it is preheating to 375°. As soon as butter is melted, remove pan from oven and put in chicken pieces, turning to coat. Bake, uncovered, until chicken is done, about 35 minutes.
To serve, place chicken on a bed of shredded lettuce. Garnish with a dollop of sour cream, green onion, cherry tomatoes, lime wedges and avocado. Pass extra sour cream and salsa.

ce56
Cheeseburger Quesadillas

6 Mission® Medium/Soft Taco Flour Tortillas
1 lb. Ground Beef
1 cup Mozzarella cheese, shredded
1 cup Cheddar Cheese shredded
1 teaspoon Seasoned Salt
1/2 teaspoon Seasoned Pepper
1 cup purple onions, diced
Cooking spray
Instructions
1In a skillet, cook the ground beef, adding seasoned salt and pepper, until completely cooked.?Drain off the juices and place the beef in a medium-sized bowl.
2Pour the two cheeses and onions into the bowl with the hamburger meat and thoroughly mix. Place an equal amount of the cheeseburger mixture on each tortilla.
3Fold each tortilla over to create a "half moon" and press down lightly.?
4Coat the skillet or griddle with cooking spray and warm to a medium heat. Lightly brown each quesadilla for two to three minutes on each side until the cheese melts.
5Remove quesadillas from the pan and cut each into 3 wedges. Serve with your favorite cheeseburger fixings like lettuce, tomatoes and pickles.
Healthy Alternatives:

Substitute extra lean ground beef, chicken or turkey for the regular ground beef called for above to make these quesadillas leaner.
If you are looking to reduce the fat and cholesterol in your family’s diet, choose a skim milk or fat free variety of cheese.

littleflower9
Chicken Tortilla Soup

4 chicken breasts
2 (15 ox) Mexican stewed tomatoes, or Rotel tomatoes
1 (14 5oz) can tomato sauce
2 (15 oz.) cans of black beans, undrained
1 (4 oz) can chopped greeen chilles
1 c. salsa(mild, med. or hot- whichever who prefer)
2 c. grated cheese
tortilla chips

Combine all ingredients except cheese and chips in crockpot. Cook on low for 8 hours. Just before serving, remove chicken breasts and slice into bite-size pieces. Stir into soup. To serve, put a handful of chips in each individual bowl. Ladle soup over chips and top with cheese. Enjoy!

sue-p
Turkey, Pesto and Provolone Sandwich

8 slices ciabatta or other crusty Italian or hearty white sandwich bread
4 tablespoons prepared basil pesto
4 slices (about 4 ounces) provolone cheese
8 slices (about 8 ounces) roast turkey
1 1/2 tablespoons extra-virgin olive oil
Prep time: 5 minutes Cook time: 12 to 15 minutes Total: 17 to 20 minutes

Lay the bread slices on a clean work surface, and spread 1 1/2 teaspoons of the pesto over one side of each slice of bread.
Divide the cheese evenly among the slices (depending on the size of your cheese slices, you may need to cut them in half so that you can have cheese on both sides).
Divide the roast turkey slices evenly among 4 of the bread slices.
Place the remaining cheese-topped slices on top of the turkey-topped slices to form 4 sandwiches.
Brush the outside of each sandwich with some of the olive oil.Preheat a grill pan over medium heat.
When it is hot, add the sandwiches, in batches if necessary, and weight them with a sandwich press or another skillet (or other heavy object).
Cook until the sandwiches are golden brown and crisp and the cheese has melted, 4 to 6 minutes per side.
Remove the sandwiches, cut in half on the diagonal, and serve immediately.

Note: Though we prefer the crisp, ridged exterior you get when these sandwiches are cooked in a grill pan, they can also be cooked in a sauté pan or panini press; the cook time will vary slightly.

Carol1229
CHERRY RHUBARB COFFEE CAKE
(Source: Bountiful Harvest cookbook-recipe from Kenneth Jacques, Hemet, CA)

4 c. chopped fresh or frozen rhubarb
2 Tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch
1 (20 oz.) can cherry pie filling

CAKE:
3 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. cold butter, cubed
1 c. buttermilk
2 eggs, lightly beaten
1 tsp. vanilla extract

CRUMB TOPPING:
1 1/2 c. sugar
1 c. all-purpose flour
1/2 c. cold butter, cubed

In a large saucepan, cook rhubarb and lemon juice over medium-low heat for 5 minutes, stirring often to prevent burning. Combine sugar and cornstarch; add to rhubarb mixture. Cook and stir 5 minutes more until thickened and bubbly. Stir in pie filling; set aside to cool.
For cake, combine flour, sugar, baking powder, baking soda and salt in a large bowl; cut in butter until mixture resembles fine crumbs.

Lynneuk
Homemade Guacamole

I TBS olive oil
2 cloves garlic, chopped fine
4 ripe avocados
1 jalapeno seeded and chopped fine
3 TBS chopped fresh cilantro
2 1/2 TBS fresh lime juice
3/4 tsp ground cumin
3/4 tsp salt
1.4 tsp fresh ground black pepper
1/8 tsp ground red pepper

Mix oil and garlic. Mash avocados and add to bowl.
Add rest of ingredients and mix well.
Store in an air tight container and serve ASAP.
In a small bowl, beat buttermilk, eggs and vanilla; add to flour mixture, stirring just until moistened.
Spread a little more than half of the batter into a greased 13x9-inch baking pan. Spread cooled filling over batter. Drop remaining batter by teaspoonfuls onto filling.

For topping, combine sugar and flour; cut in butter until mixture forms coarse crumbs. Sprinkle crumbs over batter.
Bake @ 350 degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean. 16-20 servings.

littleflower9
Southern Chess Pie

1 8" pie shell (unbaked)
1 c. dark brown sugar
1/2 sugar
1 Tablespoon flour
2 eggs
1 Tablespoon milk
1 teaspoon vanilla extract
1/2 c. margarine, melted
1 c. chopped nut