MARGERY’S FAMILY COOKBOOK
September 17, 2012
In Loving Memory of Mom
Margery H. Hearn
(First created for Mother’s Day ~ May 8, 2011)
I dedicate this cookbook to Mom for all the wonderful memories –
of happy family times and for all the wonderful meals that we have shared.
My intention is for this to be a continuous work-in-progress, and hope that
all of you
continue to share your recipes and pictures with me to showcase here for
future generations.
Enjoy!
Love, Robin
TABLE OF CONTENTS
APPETIZERS .................... 4
RICHARD’S SALSA ........... 4
BREADS ............................. 5
CLIFFIE'S RAISIN BRAN
MUFFINS .......................... 5
DAWN'S BANANA NUT
BREAD ............................. 6
LYNNE'S MONKEY BREAD
......................................... 7
BREAKFAST ..................... 8
ANGELICA (JOY’S)
STRAWBERRY CREPES ... 8
KIM'S ZIPLOC OMELETS 10
LYNNE'S FRENCH TOAST
CASSEROLE ................... 11
MARGE'S RHUBARB CAKE
....................................... 12
CASSEROLES ................. 13
ANGELICA JOY'S SWEET
POTATO CASSEROLE .... 13
DAWN'S BUTTERNUT
SQUASH CASSEROLE .... 14
DAWN'S XTRA CREAMY
TUNA NOODLE
CASSEROLE ................... 15
JAMIE'S ITALIAN CHICKEN
& RICE WITH VEGETABLES
....................................... 16
LYNNE'S HAM AND
ASPARAGUS CREPES
WITH PARMESAN CHEESE
....................................... 17
MARGE'S BAKED BEAN
CASSEROLE ................... 18
MARGE'S BUTTERNUT
SQUASH AND APPLES ... 19
MARGE'S RICE AND
SAUSAGE CASSEROLE .. 20
MARGE'S SCALLOPED
POTATOES ..................... 21
MARGE'S TURKEY
TETRAZZINI .................... 22
ROBIN’S CHEESY TUNA
RICE MUFFINS ............... 23
ROBIN'S SHEPARD'S PIE
....................................... 24
VI'S ZUCCHINI CORN
BAKE .............................. 25
DESSERTS ....................... 26
BRUCE’S FAMOUS
CHRISTMAS JELL-O CAKE
....................................... 26
DAWN'S ALMOND ROCA 27
JAMIE’S BUTTERCUP’S
PERFECT KISS CUPCAKES
....................................... 28
JAMIE’S ZUCCHINI
COOKIES ........................ 29
JOAN'S PINEAPPLE
SQUARES ....................... 30
MARGE'S BAKED APPLES
....................................... 31
MARGE'S SPICED
RHUBARB ....................... 32
MARGE'S THUMBPRINT
COOKIES ........................ 33
MARGE'S TRIPLE BERRY
TRIFLE ........................... 34
ROBIN'S SWEDISH APPLE
PIE ................................. 35
ROBIN’S TEA PARTY
"PETIT FOURS" .............. 36
VI HUNT'S PECAN
SANDIES DESSERT ........ 37
MAIN DISHES ................ 38
JAMIE'S ALOHA PORK
CHOP SKILLET RECIPE .. 38
JAMIE'S CAPELLINI
CAPRESE ....................... 39
JAMIE'S CHICKEN
MARSALA ....................... 40
JAMIE'S PORK CHOPS
WITH APPLES AND
STUFFING ......................41
JAMIE'S SESAME GRILLED
CHICKEN AND VEGGIES .42
JAMIE'S SIZZLING BEEF
AND VEGETABLE KABOBS
.......................................43
RITA'S CHILI ...................44
ROBIN'S CHICKEN ALOHA
.......................................45
MEAT DISHES................46
DAWN'S PRIME RIB/RIB-
EYE ROAST ....................46
JAMIE’S APRICOT PORK
TENDERLOIN ..................47
PATRICK’S AH-SO GOOD
SPARE RIBS ...................48
RITA'S POT ROAST ........49
SALADS ...........................50
AL'S POTATO SALAD AKA
HELLMANN'S ORIGINAL
POTATO SALAD .............50
DAWN'S HOT CHICKEN
SALAD ............................51
JOAN'S "COLORFUL BEAN
SALAD" ..........................52
MARGE'S EASY JELL-O
SALAD ............................53
SEAFOOD ........................54
DAWN'S BAKED
PARMESAN HADDOCK ...54
SOUP ................................55
JAMIE'S EASY VEGETABLE
SOUP .............................55
MARGE'S FIESTA SOUP .56
TAMI’S CHICKEN SOUP ..57
ADDENDUM ...................58
KRAFT KITCHENS TIPS ..58
SUPERFOODS MENU .....58
WONDER FOODS &
JUICES ........................... 61
APPETIZERS
Richard’s Salsa By Richard Gamboa (edited by Kim)
1- 28 oz. can of diced tomatoes
1- Teaspoon of salt
1- Small onion, chopped
1- Teaspoon of Lime Juice
2- Whole Serrano peppers
2- Teaspoon of minced garlic
Boil peppers – remove from water right after it boils. Pull the pepper stem off but keep the seeds
in it. Drain the can tomatoes.
Put all ingredients in a blender and blend until liquefied.
Notes:
Teaspoon means the spoon I use to stir my tea not the ones Kim has with the sizes marked.
You can use 3 large fresh tomatoes instead of canned but the salsa needs to be used within
two days.
(Canned tomato salsa can be stored in a container with air tight lid for up to about seven
days.)
You can use 2 cloves fresh garlic instead of minced.
Amounts listed above are good to start and then you can adjust to taste.
I recommend buying 4 peppers. The peppers are what make it hot.
(Kim and Bonnie like it with 2 peppers, but Josh and I like it with 4.)
You can also add fresh cilantro. I don’t care for it but most people do.
BREADS
Cliffie's Raisin Bran Muffins Serves: 12
5 cups flour
3 cups sugar
15 ounces box raisin
bran cereal
5 teaspoons baking
soda
2 teaspoons salt
4 eggs
1 quart buttermilk
1 cup raisins
1 cup oils
Mix all of the ingredients together. Bake at 400 degrees for 20 minutes or until brown.
You can make as few or as many muffins as you desire because the remaining batter can be
stored in the refrigerator for up to two months.
Variations - Add any of the following:
Crushed Pineapples
More Raisins
Craisins
Nuts
Apple Chunks
Dawn's Banana Nut Bread
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened
3/4 cup brown sugar
or 1 cup sugar and 1&1/2 Tbl molasses works too
2 eggs beaten 2 1/3 cups mashed overripe bananas
1 cup pecans or any nut you like
Preheat oven to 350 degrees. Lightly grease a 9X5 inch loaf pan. Combine flour, baking soda,
and salt in large bowl. Cream together butter and brown sugar in separate bowl, and add eggs,
nuts, and bananas until well blended. Stir into flour mixture just until moistened. Pour in loaf
pan and cook 60-65 minutes until toothpick comes out clean. Cool in pan for 10 minutes before
dumping out.
Lynne's Monkey Bread This is always a hit for Christmas Brunch!
Lynne is dressed 40’s style for Mom’s 75th
B’day Party.
3 packages buttermilk biscuit tubes
1 cup sugar divided
2 teaspoons cinnamon
1 cup butter
1/2 cup brown sugar
Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll
pieces into 1 cup sugar and 2 teaspoons cinnamon. Drop sugar-coated pieces into a well-buttered
Bundt pan (don't squish roll pieces when placing them in the Bundt pan).
Put 1/2 cup of the left-over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of
butter (2 sticks) into a small saucepan.
Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll
pieces.
Bake at 350°F for 30 minutes.
Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart
bread
BREAKFAST
Angelica (Joy’s) Strawberry Crepes …Made for Thanksgiving Day Breakfast in Vermont 2007 for Mom and family. This was one of my favorite
things that Joy made. ~ Robin
Recipe variation by Angelica Joy Miner
Crepes
1 cup buttermilk baking mix
1 egg
1 cup milk
Beat with beater until smooth. Lightly grease 6-7”
nonstick crepe pan or skillet. Heat on medium high
until few drops water sprinkled on it “skitter”
around. Pour ~2 tablespoons batter onto hot skillet:
rotate pan until batter covers bottom. Cook until
light brown; turn and brown on other side. Place crepes between wax paper until ready to fill.
(These can be made in advance. Cover and refrigerate until ready to use.)
Fresh Whipped Crème:
Pint of heavy whipping crème
¼ cup confection sugar
1 tsp. Vanilla
Chill large glass mixing bowl and wire whisk for electric mixer in freezer for 15 minutes. Whisk
on high until peaks start to appear, sift confection sugar and vanilla and whisk again until mixed
and firm. Don’t over-whisk.
Fruit Topping:
2 cups fresh strawberries
1 cup fresh blueberries
¾ cup fresh Texas pecans
Rinse and drain fresh fruit. Slice strawberries and chop pecans into small pieces. Set aside or
refrigerate until ready to serve.
Crepe Filling:
1 cup Sour cream
1/3 cup packed brown sugar
Mix and smear each crepe with ~1 tablespoon of mixture and roll up and place seam side down in
ovenproof casserole or platter. Cover with aluminum foil refrigerate until ready to serve and then
reheat in oven until warm covered about 10 minutes at 350 degrees.
Serve with fresh fruit and topped with whipped crème and chopped pecans. Delicious for dessert
or breakfast!
Kim's Ziploc Omelets
Kim – AKA “The Ice Queen” - “This works great!!! Good when you're alone or when all your family is
together. Best feature is that no one has to wait for their special omelet!!! Have guests write their name
on a quart-size Ziploc freezer bag with permanent marker.”
This recipe is not recommended until further research is done on cooking with plastics! We’ll try to
come up with a better way to do this. Any Suggestions?
Serves: 4
2 eggs
A variety of other ingredients, such as:
Cheeses, ham, onion, green pepper, tomato, hash browns, salsa,
etc.
- Crack 2 eggs into the quart size Ziploc bag (not more than 2)
shake to combine them.
- Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash
browns, salsa, etc.
- Each guest adds prepared ingredients of choice to their bag and shakes it up.
- Make sure to get the air out of the bag and zip it up. Editor’s note: You wouldn’t want to be
caught with “egg on your face.”
- Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8
omelets in a large pot. For more, make another pot of boiling water.
- Cut the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
- Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great
conversation piece.
Imagine having these ready the night before, and putting the bag in boiling water while you get
ready. And in 13 minutes, you have a nice omelet for a quick breakfast!!!
Lynne's French Toast Casserole
Serves: 6
6 eggs
Cinnamon
Cloves
Sugar
Cinnamon sugar
Bread (Cinnamon Raisin,
Apple Bread, any variety
that you want.)
Great Harvest Bread Co in
Lexington has a great variety
Mix eggs with cinnamon, sugar and dash of clove - Measure according to taste.
Break bread into bite sized pieces and line greased pan or pie plate with bread. Poor egg mixture
over bread and continue to layer bread with egg mixture over each layer.
Top final layer with egg mixture and sprinkle a generous amount of cinnamon sugar. (If you
can't find cinnamon sugar, just use regular sugar and cinnamon) Cinnamon sugar is crystallized
so it melts over the top a little better. Refrigerate for at least six (6) hours. I usually do it the
night before.
Top with butter or margarine pats and bake @ 350° for approx. 20 minutes. Serve with warm
syrup (just pour over casserole before serving)
Apple French Toast
Peel & core about 4-5 Mac apples. Cut into small chunks or slices. Place in a pot with sugar,
cinnamon, & clove. Add a small amount of water, cover and cook until reduced - Approx. 20
min on simmer. Use this mixture in between your layers of bread and egg. It is very good!
Marge's Rhubarb Cake
1/2 cup shortening
1 egg
2 cups flour
1 tablespoon flour
1 1/2 cups sugar
1/2 teaspoon salt
1 tablespoon baking soda in 1 cup of sour milk
3 cups fresh rhubarb
Topping
1/3 cup sugar
1 teaspoon cinnamon
Cream shortening. Add sugar & mix. Add salt & egg. Beat well. Add soda milk mixture
alternately with flour beginning and ending with flour. Stir in rhubarb. Pour into 9 x 13-inch
pan. Mix topping ingredients & sprinkle over cake. Bake 45 min. at 350.
CASSEROLES
Angelica Joy's Sweet Potato Casserole Serves: 6
4 large sweet potatoes
(or yams)
1 cup Organic
Natural (Cloudy) apples
juice
1/2 stick butter
1/8 teaspoon nutmeg
Ground cloves
1-2 apples (or pears)
Topping:
1 cup chopped pecans
1 cup brown sugar
1/2 stick softened
butter
1 tsp vanilla extract
1 cup flour
Peel Sweet Potatoes - cut in chunks and steam or boil.
Mash w/organic natural (cloudy) apple juice,
½ stick butter, dash of nutmeg & ground cloves.
Put in a lightly greased casserole dish.
Wash apples (or pears), slice in thin small pieces and place on top of sweet potatoes.
Mix topping until crumbly and put on top of casserole. Bake at 350° for 30-40 minutes.
Dawn's Butternut Squash Casserole (The hit of our 2007 Thanksgiving and Christmas dinners)
Serves: 4
2 lbs. Fresh butternut squash
1/2 cup Finely, chopped onions
3/4 cup sour cream
1 medium carrot grated
10 1/2 ounces cream of chicken soup
2 tablespoons melted butter
1/2 cup fine, dry bread crumbs
Preheat oven to 350 degrees. Peel, seed and dice the squash as small as you can. This takes the
longest and takes hand strength. It's best to have a Trey to do this for you. Combine with
onion, sour cream, carrot, and soup. Place in greased 2-quart baking dish. Combine butter and
bread crumbs and sprinkle over top of casserole. Bake for 30-40 minutes.
Dawn's Xtra Creamy Tuna Noodle Casserole Serves: 4
1 cup Elbows macaroni 3.5oz. or
3 cups egg noodles
1 cup chopped celery
1/4 cup chopped onions
2 tablespoons margarine or butter
11 ounces can condensed cheddar cheese soup (or Cream
of Mushroom/chicken/celery
8 ounces sour cream or plain yogurt
9 1/4 ounces (Large Can) tuna
1/4 cup chopped pimiento
2 tablespoons grated Parmesan cheese
Preheat oven to 375 degrees. Cook noodles, drain, set aside. In saucepan, cook celery and onion
in margarine until tender. Stir in soup, sour cream or yogurt, & milk if needed to keep it creamy.
Drain tuna and break into chunks. Gently stir in tuna and pimiento, then noodles. Transfer to 1
1/2 quart casserole. Sprinkle with parmesan (and Cabot grated cheddar cheese if you want).
Bake in oven for 25-30 minutes or until heated through.
Jamie's Italian Chicken & Rice with Vegetables Serves: 4
Prep Time:
5 min
Total Time:
25 min
What You Need!
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups cut-up mixed fresh vegetables (broccoli, carrots and red peppers)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups instant white rice, uncooked
1/4 cup KRAFT Zesty Italian Dressing
HEAT oil in large skillet on medium heat - Add chicken; cook and stir until lightly browned,
stirring occasionally.
ADD vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in broth. Bring to boil.
STIR in rice and dressing; cover. Reduce heat to low. Cook 5 min. or until liquid is absorbed
and chicken is cooked through.
* Made with quality cheeses crafted in the USA.
Kraft Kitchens Tips
Cheesy Italian Chicken & Rice with Squash
Use zucchini, yellow squash, and red peppers for cut-up fresh vegetables. Prepare and cook as
directed. Sprinkle with 1 cup “KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend” -
then cover. Cook an additional 3 min. or until melted.
Shortcut -
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the
fresh chicken. Cook vegetables in 1 Tbsp. oil until crisp-tender. Add chicken breast strips, broth,
and water; continue as directed.
Make it Easy:
Substitute 2 cups frozen vegetables for the fresh vegetables. Add with chicken broth and
continue as directed.
Lynne's Ham and Asparagus Crepes with Parmesan Cheese Serves: 6
2 cans Refrigerator crescent roll dough
Filling:
1 tablespoon olive oil
1-1 1/2 cups Diced or Thinly sliced ham
18-24 frozen asparagus spears
Salt and freshly ground black pepper
Filling Preparation:
Cut ham into small dice or slice thinly.
Toss asparagus with olive oil or olive oil
with fresh lemon to coat thoroughly.
Sauce:
3 tablespoons butter
1/4 cup finely chopped onions
1 teaspoon minced garlic in
oil
2 tablespoons flour
1-1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon Freshly ground black pepper
Parsley 1/2 cup Cabot Cheddar Shake cheese
(if using grated cheese instead, use about 1cup)
Heat oven to 500°
Prepare Sauce:
In a medium saucepan - sauté the onion in 3 tablespoons of butter until tender. Add the garlic and
sauté for 1 minute longer. Stir in flour
until blended. Gradually add the milk, stirring constantly. Add 1/2 teaspoon salt, pepper,
parsley, and the shredded Parmesan cheese. Continue
cooking, stirring, until thickened.
Grease a 13x9-inch baking dish. Heat oven to 350°
Open the can of crescent rolls and spread them out with two together in rectangles. Arrange ham
and 3 to 4 spears of asparagus on the center of the roll. Spoon about 2 tablespoons of sauce over
the ham and asparagus; roll up or fold as desired. Arrange in the prepared baking dish. Bake
until golden brown. Save remaining sauce to use over the filled rollups after cooking.
Serve with tossed salad.
Marge's Baked Bean Casserole This is me (Robin) and Bonnie on the day we celebrated our birthdays together in March 1960. I was
turning 5 and she was turning 13.
Bonnie used to have to make Hot Dogs and Beans (Mom’s recipe) for us on Saturday nights when Mom
and Dad went to play cards with the Smith's and Woodell's.
We used to say, “Bonnie Bakes Boston Baked Beans Burnt Black!”
Serves: 6
1 lb. beans (She used different types)
1/2 teaspoon baking soda (to make
them fart-free) Editor’s note: That’s
not a typo!
1/4 cup molasses
1 tablespoon mustard
3 cloves
1 small onions
1/4 cup maple syrup (or use 1/2 cup
molasses)
1 bay leaf
1 teaspoon ginger
Salt & pepper
1/2 cup brown sugar
Salt pork
Soak beans overnight. Pour off water & cover with fresh water. Boil. Add ½ tsp. Baking Soda
& boil until skins are loose (about an hour). Put in Bean Pot or casserole dish with all the above
ingredients. Bake at 350 for 2 or 3 hours. Make sure there is enough water in the pot all the time.
Marge's Butternut Squash and Apples
Serves: 6
1 Fresh butternut squash
2 Macintosh apples
1/2 cup brown sugar
1/4 cup melted butter
1 tablespoon flour
1 teaspoon salt
Halve, peel, & slice butternut squash and place in sprayed 9x12 baking pan.
Place halved, cored, & sliced apples on top of that.
Mix together:
1/2 c. Brown sugar
1/4 c. melted butter
1 Tbsp. Flour
1 tsp. salt
Sprinkle over the squash and apples. Bake for 1 hour in 325° oven.
Marge's Rice and Sausage Casserole She usually served this with spinach, green beans, or peas. Cliffie requested that we include this one.
Serves: 4
2 cups White Minute rice
1 package pork sausages links
1 can tomato soup
Prepare rice according to package and put into casserole dish. Chop sausage into 1/2" segments
and place on rice. Pour Tomato Soup on top. Do NOT mix in. Bake for 1 hour in 350 degree
oven.
Marge's Scalloped Potatoes Serves: 6
6 cups Sliced, white potatoes
1/2 cup onions
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter
1 cup milk (just enough to cover other
ingredients)
Grease baking dish. Make a layer of thinly sliced potatoes. Add a layer of sliced onion. Sprinkle
1Tbl. Flour, salt and pepper. Dot with: 1 Tbl butter. Repeat Layers. Pour milk to barely cover.
Bake at 350° for one hour.
Marge's Turkey Tetrazzini This was generally made after Thanksgiving or Christmas with the leftover turkey.
Serves: 4
1 cup mushrooms
2 tablespoons margarine
2 tablespoons flour
1-1/2 cups light cream
1 cup Diced turkeys
1/2 teaspoon salt
Dash of pepper
1/4 teaspoon celery salt
1 cup Cooked spaghetti
1 cup chopped celery (optional)
Sauté mushrooms in margarine. Add flour and stir until smooth. Add cream & cook until
thickened, stirring constantly. Add turkey, salt, pepper, celery salt, & spaghetti. Heat thoroughly.
Turn into greased baking dish. Sprinkle generously with cheese. Place under broiler until
browned. Serve at once.
Robin’s Cheesy Tuna Rice Muffins This was actually a recipe that Lynne passed on to me.
Serves: 6
2 c. cooked rice
1 c. Cheddar cheese, shredded
16 1/2 oz. tuna
1 c. sliced black olives
1/4 c. chopped onions
1 tbsp. parsley flakes
1 tsp. season salt
2 eggs
2 tbsp. milk
Spray muffin pan with cooking spray. Mix all ingredients. Pack into muffin pan. Shape, and
mound mixture to look like a finished muffin. Bake at 375 degrees for 15 minutes.
BUTTER SAUCE:
1/4 c. butter
1 tbsp. lemon
1/2 tsp. season salt
1 tsp. parsley
Melt all together and spoon over muffins.
Robin's Shepard's Pie
Cliffie also requested this one.
Serves: 4
6 White potatoes boiled
1 lb. ground beef
1 package corn
1/2 cup margarine 1/2 cup milk (I use Simply Smart
Milk)
Boil potatoes and mash with margarine and milk.
Brown Ground Beef, steam corn. Put corn in bottom of casserole dish, and then add ground beef,
topped by potatoes. Heat in 350 degree oven for about 1/2 an hour, then, broil the top to a golden
brown.
Vi's Zucchini Corn Bake Serves: 4
1 lb. zucchini
1/2 cup Chopped onions
1/3 cup Chopped green peppers
2 tablespoons margarine
3 beaten eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated or shredded cheese
1 lb. canned cream-style corn
Cook Zucchini in boiling water until tender and then drain.
Cook onion & green pepper in margarine. Combine zucchini, onion, pepper, corn, eggs, salt, and
pepper.
Bake for 50 minutes in a 350° oven.
Use 1 ½ quart Casserole Dish.
Note - You can add cooked sausage and a little garlic for a different taste. Good Luck ~ Vi
DESSERTS
Bruce’s Famous Christmas Jell-O Cake
Bruce is best known for slicing the Turkey and his Christmas Jell-O Cake!
1 pkg. supermoist white cake mix
1 pkg. (3 oz.) Jell-O brand raspberry flavor
gelatin
1 pkg. (3 oz.) Jell-O brand lime flavor gelatin
2 c. boiling water
1 (8 oz.) Cool Whip
Prepare cake mix as directed on package. Pour batter into 2 round pans, 8 or 9 x 1 1/2 inch (do
not use pans with removable bottoms). Bake as directed. Cool 10 minutes. Remove from pans,
cool completely.
Place cake layer, top sides up, back in the 2 clean pans. Prick each layer with the fork at 1/2 inch
intervals. Pour 1 cup of the boiling water over raspberry gelatin in bowl; stir until gelatin is
dissolved - Spoon raspberry gelatin over 1 layer. Repeat with lime gelatin. Refrigerate 3-4
hours.
Dip 1 layer in pan into warm water 10 seconds. Invert on plate, gently shaking to loosen.
Remove pan; spread layer with 1 cup whipped topping. Remove remaining layer from pan as
above; invert on first layer. Remove pan - Frost with remaining topping. Refrigerate.
Dawn's Almond Roca
1 stick butter the real stuff not
margarine
1 cup sugar
1 cup Ghirardelli chocolate chips milk
chocolate or white chocolate, but
important to get the good brand
1/2 cup sliced almonds
I use a large glass measuring cup...pour in the sugar and a stick of butter and microwave for 3
minutes at a time, mix well in between. Microwave until bubbly and starts to turn brown. In
meantime crushed almonds in a plastic bag to small pieces. Spread a thin layer of crushed
almonds in bottom of flat dish (I use real hard clear Tupperware rectangle shape like 8"X12" or
so, but I bet you can use a glass pan). Save a little of the almonds in the bag and crush them even
more to make a powder. As soon as you pull the butter/sugar mixture out of the microwave,
which should be brownish buttery color, pour slowly, evenly over the almonds. A puddle of
butter usually comes out first - but just keep pouring, and cover all the almonds with the toffee.
Immediately pour chocolate chips over the toffee. Allow a few minutes for chocolate to melt
(longer for white chips) and then use the back of a spoon to spread the chocolate. Sprinkle the
remaining almond powder over the top. Allow to set on counter for several hours to harden or
place in refrigerator, or if you're in a real hurry, the freezer. After it hardens use a butter knife to
break into little pieces. There is no neat or even way to do this, just chop it up. Make delicious
toffee/chocolaty/slightly nutty candy that will keep for months.
Jamie’s Buttercup’s Perfect Kiss Cupcakes And that does look like the Perfect Kiss, doesn’t it?
Makes 24 cupcakes.
1 (16-ounce) box pound cake mix
1 1/4 cups whole buttermilk
2 large eggs
1/2 teaspoon vanilla extract
24 Hershey kisses
1 (16-ounce) container butter cream frosting
1/2 jar butterscotch
Preheat oven to 350 degrees. Line muffin
pans with white paper liners.
In a large bowl, combine cake mix, buttermilk, eggs, and vanilla; beat at low speed with an
electric mixer until combined. Increase speed to medium, and continue beating for 2 minutes.
Divide batter evenly among prepared muffin cups, filling about two-thirds full place kiss in the
middle. Bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. In a
medium bowl, place frosting; gradually tint with food coloring, stirring to achieve desired color
of yellow.
Pipe or spread frosting over cupcakes. Warm & drizzle butterscotch over cupcakes.
Jamie’s Zucchini Cookies This was also a favorite of Mom’s.
18 servings
1/2 cup shortening
1 cup sugar
1 egg
1 cup shredded peeled zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup raisins
In a mixing bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside.
Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg, and cloves. Add to
zucchini mixture; stir until thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls -
2 in. apart on greased baking sheets. Bake at 375 degrees F for 12-15 minutes or until golden
brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like.
Joan's Pineapple Squares
1 1/2 crushed graham crackers
1 stick butter softened
1 1/2 cups confectioners' sugar
1 stick margarine
1 egg
1 9-ounce can cool whip
1 20-ounce can crushed pineapple drained
Mix first 2 ingredients and press into a 9x12inch pan. Mix the next 3 and put on top of the crust.
Mix cool whip and pineapples together and spread for the next layer. Sprinkle a few crushed
crackers on top. Chill overnight. Cut in squares.
Marge's Baked Apples Another Family Favorite
Core apples, then, pour a little Maple syrup over
apples and in center. Sprinkle with cinnamon. Put
in baking dish with a little water in bottom. Bake
at 350 for ½ hour or until tender.
Marge's Spiced Rhubarb Mom used to make this with Rhubarb fresh from the garden. Yummy!
2 lbs. Rhubarb
1 Cup Sugar
1 Cinnamon Stick
3 Cloves
Dash of Nutmeg
1 TBSP Grated Orange Rind
Combine all in a greased casserole. Bake @ 400 for about 20-30 minutes - until soft but not
mushy. If I bake at 350, I usually have to go 45 minutes. This is good mixed with fresh
strawberries, blueberries, and/or pineapple.
Marge's Thumbprint Cookies
Serves: 12
These were my favorite Christmas cookies. My Mom used to use Red Currant Jelly and Green Mint Jelly.
I didn't like the Mint ones until I became an adult.
1/4 cup Packed brown sugar
1/4 cup shortening (I like the Butter-flavored
shortening.)
1/4 cup softened butter or Margarine
1/2 teaspoon vanilla extract
1 egg separated
1 cup All-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts [Mom used walnuts]
Red currant jelly or mint-flavored apple jelly
1. Heat oven to 350ºF.
2. Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and
salt until dough holds together.
3. Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in
nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.
4. Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire
rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.
Marge's Triple Berry Trifle This Wonderful Dessert gets Two Thumbs up!
Serves: 10
1 prepared angel food cake (13ounces)
1 lemon
1 quart (about 1 pound) strawberries hulled
and chopped
1/2 cup powdered sugar
1 pint blueberries divided
1 8-ounce container frozen light whipped
topping thawed, divided
2 6-ounce containers blended fruit raspberry
low-fat yogurt
Fresh raspberries for garnish-optional
Cut angel food cake into 1-inch cubes; place in large bowl and set
aside.
Zest lemon to get 1 teaspoon zest. Editor’s note: What is
Lemon Zest? Click here: http://whatscookingamerica.net/Q-
A/LemonZest.htm
Juice remainder of lemon to measure 2 tablespoons juice.
Reserve one strawberry for garnish. Coarsely chop strawberries.
In a bowl, combine lemon zest, juice, strawberries, and powdered
sugar; mix well. Reserve 1/4 cup of the blueberries for garnish.
Add remaining blueberries to strawberries; mix gently.
In a bowl, combine 2 cups of the whipped topping and yogurt.
To assemble trifle, place one-third of the cake cubes into bottom of trifle bowl. Top with one-
third of the berry mixture and one-third of the yogurt mixture, spreading evenly. Repeat layers
two more times. Pipe rosettes of reserved whipped topping around edge of bowl. Create a
strawberry fan with reserved strawberry. Garnish trifle with strawberry fan, remaining
blueberries and raspberries, if desired. Refrigerate 30 minutes or until ready to serve.
Yield: 10 servings
Nutrients per serving: (Light) Nutrients per serving: Calories 240, Total Fat 3.5 g, Saturated Fat 3
g, Cholesterol 0 mg, Carbohydrate 47 g, Protein 4 g, Sodium 220 mg, Fiber 2 g
Robin's Swedish Apple Pie Pictured here with my Sweetie Pie, Caleigh!
5 lbs. Macintosh apples
1/2 package pie crust mix 1/4 cup brown sugar
1 tablespoon cold water
1/4 cup walnuts
Preheat oven to 350°. Wash and slice apples into a 9" x 13" glass baking dish until they mound
up. Mix Pie Crust Mix, brown sugar, and water with a fork until well-blended, and crumbly.
Add walnuts, and mix in. Sprinkle topping over apples. Bake at 350° for one hour.
Approximate calories: 170 compared to 375 for average Swedish Apple Pie recipe.
Robin’s Tea Party "Petit Fours" …made by “Mamma” (Robin Anderson) for Vera’s 5
th Birthday Party which had
“Alice in Wonderland” - as the Theme.
12 servings, two "petit fours" each
In this picture, Vera is making what she calls her Mamma Face.
.
Prep Time:
15 min
Total Time:
30 min
Makes:
24 brownie squares (1 inch)
1/2 cup thawed COOL WHIP
Whipped Topping
2 squares BAKER'S Semi-
Sweet Chocolate, chopped
1/4 cup whipping cream
24 candied violet candies
CUT each brownie horizontally in half. Spread bottom half of each brownie with 1 tsp. of the
whipped topping; cover with top of brownie.
MICROWAVE chocolate and cream on MEDIUM (50%) 2 to 3 min. or until chocolate is
completely melted and mixture is well blended, stirring after 1-1/2 min. Spread evenly over
brownies.
TOP each with a candied violet. Refrigerate until chocolate glaze is firm. Store in tightly-
covered container in refrigerator.
Vi Hunt's Pecan Sandies Dessert
Vi used to make the most wonderful desserts for the Hunt Family Reunion (2008 Pictured below)
Serves: 4
1 package Pecan
Sandies
1 package 8 oz.
cream cheese
1 cup cool whip
1 cup confectioners'
sugar
2 packages
Butterscotch pudding
2-1/2 cups milk
1 small cool whip
Pecans
Crush Pecan Sandies in bottom of ungreased pan. Mix cream cheese, cool whip, & confectioner's
sugar until smooth. Chill 15 minutes. Add pudding and chill 15 minutes. Top with cool whip
and pecans.
MAIN DISHES
Jamie's Aloha Pork Chop Skillet Recipe
Serves: 4
Prep Time: 5 min
Total Time: 30 min
What You Need
2 tsp. oil
4 bone-in pork chops (1-1/2 lb.)
1 medium each: red and yellow
pepper cut into chunks
2 cans (8 oz. each) pineapple chunks
in juice, undrained
1/2 cup fat-free reduced-sodium
chicken broth
1/4 cup KRAFT CATALINA
Dressing
1-1/2 tsp. garlic powder
1-1/2 cups uncooked instant white
rice
HEAT oil in large nonstick skillet on medium-high heat.
Add chops; cook 5 min. on each side or until browned on
both sides.
ADD peppers, pineapple, broth, dressing, and garlic powder;
mix well.
Bring to boil.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked
through (160°F). Remove from heat; let stand 5 min.
Kraft Kitchens Tips
Substitute 4 small boneless skinless chicken breast halves (1 lb.) for the pork chops. Prepare as
directed, increasing browning time to 5 to 6 min. on each side.
Jamie's Capellini Caprese
Jamie chose recipes from http://www.kraftrecipes.com/home.aspx that were low in cholesterol to make for
me when I visited them in Florida for Halloween 2009, and this was one of them.
Serves: 4
1/2 lb. Capellini or spaghetti,
uncooked
1/2 cup KRAFT Tuscan House
Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry
tomatoes
1 cup KRAFT Shredded Low-
Moisture Part-Skim Mozzarella
Cheese
1/3 cup fresh basil, finely sliced
Make It!
COOK pasta as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and
garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring
occasionally.
DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
Kraft Kitchens Tips
Substitute
Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.
Special Extra
Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the
tomatoes.
Jamie's Chicken Marsala
Serves: 4
Prep Time: 15 min
Total Time: 30 min
What You Need:
4 small boneless, skinless chicken-breast halves (1 lb.)
1 Tbsp. oil
1-1/2 cups sliced mushrooms
1 small onion, chopped
1 clove garlic, minced
1/3 cup dry Marsala wine
2/3 cup chicken broth
1 Tbsp. cornstarch
1/2 tsp. salt
2 cups MINUTE White Rice, uncooked
2 Tbsp. chopped fresh parsley
FOR TIPS ON HOW TO SAFELY HANDLE RAW CHICKEN, CLICK HERE:
KRAFT KITCHENS TIPSERROR! BOOKMARK NOT DEFINED.
COOK chicken in hot oil in large skillet on medium heat until browned on both sides. Move
chicken to side of skillet. Add mushrooms, onion, and garlic to other side of skillet; cook and stir
until mushrooms and onions are tender but not browned.
ADD wine; bring to boil. Mix broth, cornstarch, and salt until well blended. Add to skillet.
Bring to boil, stirring constantly. Reduce heat to low; cover. Simmer 10 min. or until chicken
breasts are tender and no longer pink in centers (170°F). Meanwhile, cook rice as directed on
package.
SERVE chicken mixture over rice. Sprinkle with parsley.
Jamie's Pork chops with Apples and Stuffing Serves: 6
Prep Time:
10 min
Total Time:
50 min
Makes:
6 servings
What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (21 oz.) apple pie filling
6 boneless pork loin chops (1-1/2 lb.), 3/4 inch thick
Make It!
HEAT oven to 375ºF
PREPARE stuffing as directed on package.
SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with
chops and stuffing. Cover with foil.
BAKE 40 min. or until chops are done (160ºF), removing foil after 30 min.
Kraft Kitchens Tips
Substitute
Prepare using 6 boneless skinless chicken breast halves.
Jamie's Sesame Grilled Chicken and Veggies Crunch time with Nicholas Damien and Harvey
Serves: 4
Prep Time:
10 min
Total Time:
22 min
What You Need:
2 medium zucchini,
cut in half
lengthwise
1/2 lb. mushrooms,
stems removed
4 small boneless
skinless chicken
breast halves (1 lb.)
1/2 cup prepared GOOD SEASONS Asian Sesame Dressing Mix
(Use reduced oil method on pkg.)
1/2 cup chopped fresh parsley
2-2/3 cups hot cooked brown rice
Make It
BRUSH vegetables and chicken with 1/2 of the dressing.
PLACE on grill over medium coals or on broiler pan. Grill or broil chicken 10 to 12 min. or until
cooked through, turning after 5 min, and brushing occasionally with remaining dressing. Grill or
broil vegetables 6 to 8 min. or until tender, brushing occasionally with remaining dressing.
STIR parsley into cooked rice. Serve with chicken and vegetables.
Jamie's Sizzling Beef and Vegetable Kabobs Serves: 6 servings, two kabobs each
Prep Time: 10 min
Total Time: 55 min
What You Need:
1 lb. boneless beef sirloin steak, cut into 1-inch cubes
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2-inch lengths
PLACE steak in large re-sealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate
30 min. to marinate. Remove steak from bag; discard bag and marinade.
PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the
tomatoes, mushrooms, and asparagus.
GRILL kabobs 15 min. or until steak is cooked through and vegetables are crisp-tender, turning
and brushing occasionally with the remaining 1/4 cup dressing
Kraft Kitchens Tips:
How to Prevent Skewers from Burning
Presoak wooden skewers in water for 30 min. before using to prevent them from burning on the
grill.
Blanching Fresh Asparagus:
To blanch fresh asparagus - add the spears to a large pot of boiling water. Cook uncovered, for 2
to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the
cooking. When completely cool, drain and pat dry.
Rita's Chili This chili is very easy and can be done in the morning and cooked all day.
Serves: 4
1-2 lbs. ground beef
1-2 packages McCormick's Mild chili seasoning
2 cans Dark Red kidney beans
2 cans chili beans (Optional)
2 cans stewed tomatoes drained
Brown the ground beef. While the ground beef is browning, put the rest of the ingredients into a
crockpot. Add the ground beef. Cook on high for about an hour, then, turn to low for the
remainder of the day.
Robin's Chicken Aloha Serves: 6
1 1/2 c. celery, sliced Green pepper, cut into strips
3 tbsp. butter or margarine
3 c. cubed, cooked (whole) chicken
1 (22 ounce.) can pineapple pie filling
1/3 c. water
1/4 c. soy sauce
2 teaspoon granulated instant chicken bouillon
Chow Mein noodles
Slivered Almonds (optional)
Shredded Coconut (optional)
Directions
In saucepan: Cook celery and pepper in butter just till tender-crisp. Add in remaining
ingredients except noodles. Cook and stir till warm. Serve over rice. Sprinkle with
Chow Mein noodles and/or slivered almonds and shredded coconut.
MEAT DISHES
Dawn's Prime Rib/Rib-eye Roast Best to leave meat out on counter long enough to get it to room temperature (about 2 hours).
Serves: 6
Trim excess fat, but leave thin layer all around.
Rub/sprinkle all sides of meat with Lawry's Season Salt, garlic powder, onion powder, pepper.
Put in tight fitting dish and pour beer in to soak for at least 20 minutes, no more than an hour.
Take out and pat dry, sprinkle again with flavors. Smear the cut ends of the roast with butter.
Place fat side up - ribs down, if you cook with the bones in, in metal pan.
Preheat oven to 450 degrees. Cook for 15 minutes and reduce heat to 325 degrees. Every half
hour or so baste with juices. Insert meat thermometer so tip is in thickest part of beef, not resting
in fat or touching bone. Cook until reaches an internal temperature of 120°F. Remove from
oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. It will continue to
cook as it sets. The temperature will rise to 125 to 130° F internal temperature (medium rare) at
15 to 20 minutes.
Jamie’s Apricot Pork Tenderloin Serves: 6
2 pounds pork tenderloin
1/4 cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
1/4 cup dry sherry
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine
garlic powder, apricot preserves, honey, and sherry in a separate bowl.
3. Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven
and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting
occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15
minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70
degrees C).
Amount Per Serving Calories: 440 | Total Fat: 11.4g | Cholesterol: 86mg
Patrick’s Ah-so Good Spare Ribs
Spare Ribs
Ah-So Sauce
Marinate Spare Ribs and cook them on the grill.
Rita's Pot Roast
Serves: 6
1 beef rump roast
1 box Lipton onion soup mix
2 cans cream of mushroom soup
6 or more red potatoes
Baby carrots
Place the roast into the Crock pot. Add potatoes and carrots. In a separate bowl, mix both the
soups together. You may need to add about a half can or less of water to the soup to clean out the
cans. Pour soup mixture over the roast, potatoes, and carrots. Cook on high for about an hour
then turn down to low for the rest of the day. If you're going to be gone, the crock pot can be on
low. This can also be done in the oven. Starting at 350 degrees, then turn down to 250 degrees
for the day. The meat is so tender it falls apart.
SALADS
Al's Potato Salad AKA Hellmann's Original Potato Salad Personally, I (Robin) like Hellman's Light Mayonnaise for this.
Serves: 8
2 lbs. potatoes (5-6 Medium)
Peeled and cut into 3/4-inch chunks
1 cup Hellman's
or Best Foods Real mayonnaise
2 tablespoons vinegar
1-1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup Chopped onions
2 Chopped, Hard-cooked eggs (optional)
1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce
heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
2. Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in
large bowl. Add potatoes, celery, onion, and eggs and toss gently. Serve chilled or at room
temperature.
Dawn's Hot Chicken Salad Serves: 4
2 cups cubed, cooked chicken (Best
pulled off a Rotisserie Chicken)
2 cups Chopped celery
1 cup mayonnaise (Not Fat-Free/Not
Salad Dressing)
1/2 cup Toasted, slivered almonds
2 tablespoons lemon juice
2 teaspoons dry, minced onions or
1/2 cup Chopped green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese
1-2 cups triscuits (my favorite) or Potato
chips or corn flakes
Preheat oven to 450 degrees. Mix all ingredients together and spoon into greased baking dish.
Sprinkle with crushed Triscuits. Bake 10-15 minutes or until bubbly.
Joan's "Colorful Bean Salad" Black Bean Salad politically modified.
Serves: 6
15 ounces black beans (drained and rinsed)
15 ounces Whole Kernel Yellow corn
1/2 cup Chopped, Fresh cilantro
1 Chopped red onion
1 Chopped tomato
1 Finely, chopped jalapeño pepper (Optional - Joan
didn't use it.)
1 tablespoon balsamic vinegar
1 tablespoon garlic oils
1/2 teaspoon garlic powder
1/2 teaspoon sea salt (Joan used regular)
1-1/2 teaspoons cumin
1 tablespoon lime juice
Combine all ingredients in large bowl. Chill well before serving.
For the Garlic Oil, I (Joan) was told you can heat the oil and garlic bud together and then cool.
This is what I did.
Enjoy.
Marge's Easy Jell-O Salad
1 pound carton cottage cheese
1 (11-ounce) can mandarin oranges
1 large carton cool whip
1 3-ounce package Jello
1 7-ounce can crushed pineapple
Mix Cottage Cheese and Jello. Add Cool Whip and mix well. Fold in Mandarins and pineapples.
Serve Chilled.
SEAFOOD
Dawn's Baked Parmesan Haddock Serves: 4
1 lb. frozen haddock filets
1/3 cup mayonnaise (not fat-free/not salad dressing)
1/4 cup grated Parmesan cheese
Bread crumbs
Preheat oven to 375 degrees. Mix mayo and cheese together and spread on top of fish. Sprinkle
with chopped parsley and bread crumbs. Bake 25 minutes or until fish flakes.
SOUP
Jamie's Easy Vegetable Soup Serves: 8 servings, about 1 cup soup and 5 crackers...
Prep Time:
20 min
Total Time:
50 min
What You Need
1/2 cup chopped onion
2 tsp. margarine or butter
1 qt. (4 cups) chicken broth
2 medium carrots, peeled, sliced and halved (about 1 cup)
2 medium potatoes, peeled, chopped
1 cup cut green beans
1 Tbsp. chopped fresh parsley
1 tsp. dried tarragon leaves
1/4 tsp. ground black pepper
PREMIUM Saltine Crackers
Make It
COOK onion in margarine in large saucepan on medium-high heat until tender.
ADD chicken broth, carrots, potatoes, green beans, parsley, tarragon, and pepper.
BRING to boil. Reduce heat to medium-low; simmer 20 min. or until vegetables are tender.
Serve hot with crackers.
Kraft Kitchens Tips:
Substitute
Substitute beef broth for the chicken broth.
Marge's Fiesta Soup This recipe came from Marge's Aunt Minnie (or Minnie cum Mollie) as her cousin Hi (Hiram Haggett)
used to call her.
This soup picture has white beans in it as well, which I suppose would go well.
(Pictured below: Hi, Lynne, Mom, Robin)
Serves: 6
Meatballs:
3/4 lb. ground beef
1/4 lb. sausages
1/4 lb. bread crumbs 1 egg
1 tablespoon Romano cheese
1/2 teaspoon pepper
1/2 teaspoon oregano
3 quarts chicken broth
1/2 cup Chopped spinach
Parmesan cheese
Blend ¾ lb. Ground beef, ¼ lb. Sausage, ¼ lb. Bread crumbs, 1egg, 1Tbl. Romano Cheese, ½ tsp.
Pepper, ½ tsp. Oregano. Shape into marble-sized balls. In a large skillet, heat ¼ c. oil & 1 clove
garlic. Add meatballs & brown. In a large kettle, bring 3 qt. Chicken Broth to boil. Add
meatballs. Simmer covered 30 min. Add ½ cup chopped, spinach & cook until spinach is done.
Beat 2 eggs & very slowly, then drizzle them into the soup - Cook, stirring constantly, until eggs
form ropy threads. Serve with Parmesan Cheese.
Tami’s Chicken Soup
1 Whole chicken cooked, skinned & boned,
with broth
or leftover, or deli chicken, with canned
chicken broth or
Bullion for flavoring
Carrots, peeled & sliced
Celery, sliced
Scallions
Fresh Ginger, 1-2 inches, peeled &
chopped fine (I put it through the blender
with some of the chicken broth
Jasmine rice
Chinese sweet rice
(Tami’s note: I used about 1 cup of Jasmine rice and 1 cup of Chinese Sweet Rice for my big pot.)
ADDENDUM
Kraft Kitchens Tips
How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces, and utensils in hot, soapy water before and after contact
with raw chicken. Dry hands and surfaces with a clean towel, or paper towels. Take special care in
washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.
Superfoods Menu There are foods that can boost your weight loss program and are
super for you. Include them in your diet as often as possible - try to
add at least two or three each day to your daily menu. Here are 10
"superfoods" to help you lose weight and feel great:
TOMATOES: very low in calories, source of vitamin A, C and
antioxidants - Use cooked and raw.
Try halved tomatoes sprinkled with parmesan cheese and broiled until cheese melts.
SALMON: the super fish, heavy in omega 3
fatty acids, protein and calcium, Vitamin D and
B. Grilled, baked or sautéed, serve over a bed of
brown rice with a squeeze of lemon juice.
GREEN TEA: metabolism booster, rich in
antioxidants. Try iced or hot. Green tea can be
mixed with black tea if you don't care for the
taste. Add a sprig of mint or lemon for variety.
BROCCOLI: high in fiber, foliate vitamins A
and C, low in calories. Stir fry broccoli with
garlic and scallions with a splash of soy sauce for an oriental
treat.
APPLES: An apple before
each meal helps you lose
weight. High in pectin and
fiber so you feel full longer.
Bake apples with the center
filled with walnuts and a
sprinkle of brown sugar.
SPINACH: Popeye was right about spinach but the
fresh kind not the canned kind. High in antioxidants,
vitamins A, K, B and C. Dress a raw spinach salad
with olive oil and vinegar dressing. Add a sliced hard-
boiled egg and you almost have a perfect meal.
WALNUTS: source of protein, healthy fat, and fiber.
Add chopped walnuts to yogurt to boost the protein and add some fiber, or to
cooked, brown rice for a bit of crunch. Other nuts to try include almonds and
hazelnuts.
OATS: the long cooking kind takes
only 5 minutes and is a better source
of fiber than quick cooking. Oats
have been shown to decrease
cholesterol. Oats are not just for
breakfast - add them to meatloaf or meat balls for extra
fiber.
BLUEBERRIES: the miracle berry, full of vitamins and antioxidants. Blueberries in a salad are
an extra treat. Add a handful of blueberries in
the blender with a fruit smoothie.
GARLIC: great for cooking and for your
health. Reduces cholesterol and blood
pressure. Garlic mellows considerably when
cooked. Throw several cloves into the water when
you're making pasta then smash and add to the
sauce.
JUST FOR FUN - here’s' a Menu which uses all of
the Superfoods:
Grilled salmon served with broccoli
Spinach salad, with cherry tomatoes and garlic dressing
Sliced apple compote with blueberries baked with oats and walnuts
Iced green tea
Wonder Foods & Juices For fast weight loss & good health!
*Apples
Apricots
Asparagus
Bananas
Beets
*Berries
Brussel Sprouts
Cabbage
Carrots
Celery
Cherries
*Citrus Fruits
Cucumbers
Endive
*Figs
Garlic
Grapes
Horseradish
Lemon Juice
Lettuce
Melons
Onions
*Papaya
Pineapple
Radishes
Sauerkraut
*Soybeans
Tomatoes
*FOODS YOU SHOULD INCLUDE AS OFTEN AS POSSIBLE
Snacks: Pretzels, Popcorn, Graham crackers, Rice cakes, English muffins w/preserves, Bread sticks,
Dried fruit, Bagels, Frozen non-fat or low-fat yogurt
Whole-grain food products:
Whole-wheat
flour
Whole-wheat
bread
Cracked-wheat
flour
Cracked-wheat
bread
Oatmeal
Whole-ground cornmeal
Wild rice
Brown rice
Bulgur (cooked,
cracked, whole wheat)
Buckwheat groats