grandma’s penny pinching cookbook · 2015. 11. 17. · notes from grandma my dear friends, my...
TRANSCRIPT
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Grandma’s
Penny Pinching Cookbook
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NOTES FROM GRANDMA
My Dear Friends, My cookbook is finally done and ready for you. It is my sincere hope and desire that you find it interesting and most of all useful. I have been trying to teach, through my web site, ways for you to save money and have a few pennies and dollars in your pocket to enjoy life. My research has shown me that you can make the main dishes is this book for very little money. I must caution you, however, that you will have to pay attention to little details, like coupons, sales and the like. When I first researched and put together this book a few years ago, I could make them for less than $4.99 per person, in the area where I live. In the meantime, due to inflation it’s not possible to make the recipes for this little money. However, you won’t find a more frugal recipe for these delicious dishes easily! If you live outside the U.S., you may find it a little more expensive. If you live in New York, you may find it more expensive. There is no way I can do the research outside my area. There is one recipe that you may find a bit more expensive, but it is so very good, I had to include it. It is the Maple Shrimp and Scallops. That is why if you really count, you will find 151 recipes, instead of 150. I do know, however, you will find the dishes prepared by these recipes to be delicious and enjoyed by your family. If you have questions on any of my recipes, please do not hesitate to go to my Contact Grandma page and ask your questions. Happy Eating!!!
Grandma
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TABLE OF CONTENTS
BEEF 10
ASIAN ROLLS 11
BEEF AND BARLEY CHILI 12
BEEF IN WINE SAUCE 13
BEEF STEAK PIE WITH POTATO CRUST 14
BEEF STEW 15
BEEF STROGANOFF 16
BEEF WITH PEANUT SAUCE 17
CHEESEBURGER CASSEROLE 18
CONNECTICUT BEEF SUPPER 19
CORNBREAD SKILLET CASSEROLE 20
DOUBLE CHEESE HAMBURGER CASSEROLE 20
FRENCH BISTRO SHORT RIBS 21
HEARTY SHEPERD'S PIE 23
JOHNNIE MARZETTI 24
MARINATED ROLLED CHUCK ROAST 25
ROLLED STUFFED FLANK STEAK 26
ROUND STEAK AND RAVIOLI 27
SAUCY BEEF STRIPS 28
SOMBRERO PIE 29
STEAK SUPPER IN A FOIL PACKAGE 31
TAMALE PIE 31
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TARRAGON ROLLS 32
TEXAS HASH 34
ZIPPY BEEF CASSEROLE 35
CHICKEN 36
ASIAN CHICKEN & VEGETABLE STIR FRY 37
BAKED CHICKEN DIJON 38
BALSAMIC CHICKEN WITH THYME 38
BARBECUED CHICKEN 39
CARIBBEAN CHICKEN WITH COCONUT RICE 40
CHEESY CHICKEN CASSEROLE 41
CHEESY CHICKEN QUESADILLAS 42
CHICKEN DIVAN 43
CHICKEN ALFREDO & PASTA 44
CHICKEN AND ASPARAGUS SAUTÉ 45
CHICKEN AND SHRIMP JAMBALAYA 46
CHICKEN BREASTS WITH APPLE-CRANBERRY SAUCE 47
CHICKEN LASAGNA 48
CHICKEN PARMIGIANA 50
CHICKEN POT PIE WITH BLACK PEPPER PASTRY 51
CHICKEN WITH PARSLEY DUMPLINGS 53
CHICKEN WITH SAGE AND DRIED CHERRIES 55
CHICKEN WITH THREE ONION SAUCE 56
COUNTRY FRENCH CHICKEN SKILLET 57
CRANBERRY CHICKEN 58
CRISPY BAKED ONION CHICKEN 59
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DRUMSTICKS WITH GARLIC AND HERBS 59
MASHED POTATO STUFFED CHICKEN 60
PIQUANT CHICKEN AND ZUCCHINI 62
ROAST DRUMSTICKS & VEGETABLES 63
SWEET AND SPICY CHICKEN BARBECUE 64
TEX-MEX CHICKEN STIR FRY 65
EGGS 67
COUNTRY CASSEROLE 68
CRUSTLESS QUICHE 69
EGGS LORRAINE 70
POACHED EGGS IN SPICY SAUCE 71
LAMB 73
GREEK LAMB BURGERS 74
LAMB SHANK DINNER 77
LAMB STEW WITH DUMPLINGS 78
PASTA 80
Cheese Noodle Ring with Filling 81
FETTUCCINE WITH CHERRY TOMATOES 82
LASAGNA PRIMAVERA 83
LINGUINI WITH ROASTED VEGETABLES 84
PASTA CACCIATORE 85
PASTA PIZZA 86
PASTA PRIMAVERA 87
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PASTA WITH SPINACH AND CHERRY TOMATOES 88
PASTA WITH SPRING VEGETABLES 89
PASTA WITH TOMATOES & MOZZARELLA CHEESE 91
PENNE RIGATE WITH SWEET-AND-SPICY PICADILLO SAUCE 92
PENNE WITH ASPARAGUS AND CHICKEN SAUSAGE 93
PROVENCAL PASTA 94
TORTELLINI BAKE 95
TORTELLINI WITH TEX-MEX TOMATO CREAM SAUCE 96
TUNA RIBBONS 97
PORK 99
BARBECUE PORK KABOBS 100
BRAISED PORK WITH CABBAGE 101
CHEESY BROCCOLI HAM BAKE 102
CHEESY PORK CHOPS ‘N’ POTATOES 102
FOUR LAYER DINNER 103
GINGERED PORK AND VEGETABLE STIR-FRY 104
HAM AND ASPARAGUS BAKE 105
HAM AND VEGETABLE FRITTATA 106
MEXICAN MEDLEY 107
NEW TWIST PORK DISH 108
PORK AND APPLE STEW WITH DUMPLINGS 109
PORK CHILI STEW 110
PORK CHOPS PIZZAIOLA 111
PORK CHOPS WITH APPLES 113
PORK SANDWICHES ITALIANO 114
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PORK WITH STUFFING AND SALSA 115
PORK, APPLE AND SQUASH PIE 116
RICE 118
BEEF STROGANOFF RICE SALAD 119
CHEESE AND RICE SQUARES WITH SPECIAL SAUCE 120
HAM AND RICE GRATIN 122
RED BEANS AND RICE 123
TEMPTING TURKEY RICE SKILLET 124
SALADS 126
CATALINA CHICKEN SALAD 127
LAZY DAY RICE SUPPER SALAD 127
PESTO PASTA SALAD 129
ZESTY GRILLED CHICKEN SALAD 130
CAJUN RICE AND SAUSAGE 131
NEW ENGLAND MAPLE BEANS AND SAUSAGE 132
SAUSAGE BACON APRICOT KABOBS 132
SAUSAGE JAMBALAYA 133
ALTERNATIVE BAKED SALMON 134
ASIAN SHRIMP WITH LINGUINE 135
BAKED FISH FILETS ESPAGNOLE 136
CHEESY FISH FILETS WITH SPINACH 137
CRAB IMPERIAL 138
EASY THREE CHEESE TUNA SOUFFLÉ 139
FISH FILET LOUISIANA 140
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FRIED FISH FILETS 141
GOLD RUSH TACOS 142
GRATIN OF COD (OR PERCH), POTATOES AND PEPPERS 143
MAPLE GLAZED SHRIMP AND SCALLOPS WRAPPED IN BACON 144
SALMON CASSEROLE 145
SALMON CROQUETTES 146
TATER CRUST TUNA PIE 147
TUNA CAKES 148
TUNA SPINACH BAKE 149
TUNA TEMPTER 150
SOUPS 152
BEEF AND BARLEY HEARTY SOUP 153
BROCCOLI MUSHROOM CHOWDER 154
CABBAGE, POTATO AND BAKED BEAN SOUP 155
HAM AND BEAN SOUP 156
HEARTY CHEESY POTATO SOUP 156
ITALIAN BREAD SOUP 157
MEXICAN CHICKPEA SOUP 158
PORTUGUESE POTATO AND KALE SOUP 159
POTATO SOUP WITH SAUSAGE 160
SPINACH AND POTATO SOUP 161
SPLIT PEA SOUP 162
WILD RICE SOUP 163
TURKEY 165
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SMOKED TURKEY OR CHICKEN AND BLACK BEAN ENCHILADAS 166
TURKEY AND GREEN BEAN CASSEROLE 167
TURKEY CHILI 168
TURKEY ENCHILADAS 169
TURKEY OR CHICKEN CANNELLONI 170
TURKEY TETRAZZINI 171
VEGETABLES 173
CHEDDAR BROCCOLI TART 174
CHEESY BROCCOLI AND RED-PEPPER ROSTI 174
GRILLED VEGETABLE KABOBS 176
HAM AND SQUASH CASSEROLE 176
INDIAN POTATO AND VEGETABLE CURRY 177
TEX MEX TORTA 178
VEGETABLE BOW-TIE SALAD 180
VEGETABLE LASAGNA 181
VEGGIE PIZZA 182
If you didn’t get this book from Grandma’s website you owe it to her and
yourself to at least check it out. www.pennypinching-grandma.com
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Beef
Page
11
ASIAN ROLLS
Meat mixture:
1 lb. lean ground beef or pork or a combination
1 tbs. soy sauce
2 tsp. fresh ginger (minced)
1 tsp. garlic (minced)
8 (10 in.) bamboo skewers (soaked in water
for 20 min.)
Mix ingredients together until well blended. Shape into 16 balls then into
an oval shape. Cover and refrigerate.
Dipping sauce:
1/3 c. soy sauce 1/3 c. water
3 tbs. lemon juice
1 tbs. fresh ginger (minced)
2 tbs. garlic (minced)
1 tsp. sugar
Mix ingredients together and divide between 4 sm. bowls. Set aside.
Accompaniments:
16 lg. Boston lettuce leaves
1 c. carrots (shredded)
1 c. cilantro (shredded)
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1 c. scallions (sliced)
1 c. radishes (sliced)
1 c. converted white rice (cooked without salt)
Arrange all in a pleasing manner on a lg. serving platter. Place bowl of
rice alongside.
Prepare grill or broiler, remove meat from refrigerator and put 2 rolls on
each skewer. Grill or broil 10 to 12 min. turning to brown evenly. Add
skew-ers to platter.
To eat: Open lettuce leaf, spoon on a little rice, carrots, cilantro, scallions,
radishes and a hot meat roll. Wrap lettuce around everything and dip into
sauce.
Makes 8 servings.
(complete meal)
BEEF AND BARLEY CHILI
1 tsp. vegetable oil
1 c. onions (chopped)
1 lb. ground chuck or (extra lean ground beef)
1 3/4 c. beef broth (can or box or bouillon
cubes and water)
1 (14 1/2 oz) can diced tomatoes (un-drained)
3/4 c. quick cooking
Barley 2 1/2 tsp.
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Chili powder
1 tbs. garlic (minced)
1 tsp. ground cumin
1 tsp. salt
1 cup whole kernel corn (can or frozen,
thawed)
1 tbs. peanut butter creamy
scallions (sliced thin for garnish)
Heat oil in lg. nonstick skillet. Add onions and sauté 2 min. or until golden.
Add beef and cook, breaking up clumps, 3 min. or until no longer pink. Stir
in remaining ingredients (except corn, peanut butter and scallions), bring to
a boil. Cover, reduce heat and simmer 10 min. or until barley is tender.
Stir in corn and peanut butter, simmer, stirring constantly for at least 1
min. or until well blended.
Serves 4.
(serve with crusty bread, cornbread or biscuits, dessert)
BEEF IN WINE SAUCE
4 lbs. beef stew meat (cubed, 1 1/2 in.)
2 tbs. vegetable oil
2 tbs. garlic powder
2 (10 3/4 oz.) cans golden mushroom soup
1 (8oz.) can mushrooms (sliced, drained)
3/ 4 c. dry sherry (or dry white wine)
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1 env. dry onion soup mix
2 1/2 c. frozen carrots (sliced)
In a nonstick skillet, heat oil and brown stew meat on all sides, sprinkle
with garlic powder. Spray or grease a 4 qt. casserole or Dutch oven. Put
beef in bottom of dish.
Combine soup, mushrooms, wine and soup mix in a bowl. Pour over beef,
mix well. Cover and bake 3 hr. or until beef is tender. Add carrots the last
15 min.
Makes 6 - 8 servings.
(serve with rice, side salad, cheesy biscuits)
BEEF STEAK PIE WITH POTATO CRUST
1 lb. beef round steak (1 in. thick)
1 tbs flour
3 tbs shortening
3 sm. onions (sliced thin)
3 tbs flour
1 1/2 tsp. salt
1/4 tsp pepper
dash thyme
dash garlic salt 2 c. water
3 med. potatoes (peeled and sliced thin)
Salt
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Paprika
Cut meat into 1 in. cubes, coat with 1 tbs. flour. Melt shortening in skillet,
brown meat on all sides. Add onion, cook and stir until onion is tender. Pour
into un-greased 2 qt. casserole, sprinkle with 3 tbs. flour, salt, pepper,
thyme and garlic salt. Pour water over mixture, cover, bake at 350º for 45-
60 min. or until meat is tender. Increase oven temperature to 450º.
Remove casserole from oven and arrange potatoes on top of meat. Sprinkle
with salt and paprika. Bake uncovered about 30 min. or until potatoes are
tender.
Makes 4 - 6 servings.
(serve with side salad or vegetables - bread)
BEEF STEW
1 - 1/2 lb. beef stew meat (or leg meat,
removed and cut in Chunks)
3 - 4 lg. Potatoes (scrubbed, cut in chunks)
4 - 5 carrots (peeled, cut in chunks)
1 - 2 stalks celery (cut in chunks, include tops)
1 lg. onion (cut in chunks or wedges)
2 bouillon cubes
1 (15 oz.) can diced tomatoes (any kind)
vegetable oil
Cornstarch (if Needed)
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water
In a skillet, heat a sm. amount of vegetable oil, add beef chunks and sear on all sides. Put meat and any juices into a lg. crock pot. Add rest of ingredients and cook on high for 4 - 5 hrs. Check for doneness, turn down to low and cook until dinner time. Before serving, if desired, use a bit of corn-starch and water to thicken gravy. Serves 4 - 6. (serve with bread of choice)
BEEF STROGANOFF
3 lb. onions (chopped)
1/3 c. oil
2 lb. to round steak (sliced into thin strips)
1 lb. mushrooms (sliced)
1/2 c. water
1 (6 oz.) can tomato paste
1 (10 1/2 oz.) can tomato soup
1 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 c. sour cream
Heat oil in a lg. pot or Dutch oven, sauté onions until tender. Add beef
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strips and mushrooms, cook until beef is browned. Add water, paste, soup,
salt, pepper and Worcestershire.
Stir well, cover and simmer for 1 1/2 hr. stir occasionally. Stir in sour
cream just before serving.
Serves 6 - 8.
(serve over buttered noodles or rice and crusty bread or side salad)
BEEF WITH PEANUT SAUCE
2 c. uncooked 5 min. rice or regular cooked
rice
1 tbs. vegetable oil
12 oz. round steak (cut diagonally in thin strips
against the grain)
1/3 c. Thai peanut sauce
1 (16 oz.) bag broccoli coleslaw mix (shredded
broccoli, carrots, red cab-bage)
Bring 2 c. water to boil in a med. saucepan. Stir in rice, cover, remove from heat, set aside. (for 5 min. only) Heat oil in lg. nonstick skillet over med. high heat. Add beef and stir fry 30 - 45 sec. until barely pink. Remove to a bowl and stir in peanut sauce. Put slaw mix and 1/4 c. water in skillet and cook, stirring, 3 - 4 min. or until
vegetables are tender-crisp. Add beef/peanut mixture, stir 1 min. or until
hot.
Serve over rice.
(complete meal - dessert)
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CHEESEBURGER CASSEROLE
8 slices white bread or soft sourdough
margarine
1/2 lb. ground beef
1/4 c. onion (chopped)
2 tbs. celery (chopped)
1 tbs. prepared mustard
1/2 tsp. salt
1 c. sharp cheddar cheese (shredded)
1 egg (slightly beaten)
3/ 4 c. milk
1/2 tsp. salt dash pepper
1/8 tsp. dry mustard
paprika
margarine/cooking spray
Toast bread, butter both sides and cut diagonally in half. Cook and stir ground beef, onion, celery, prepared mustard and salt until meat is brown and vegetables are tender. Drain liquid, but not dry. Alternate layers of toast, beef mixture and cheese in
greased or sprayed 9 x 9 x 2 baking dish. Mix together remaining ingredients,
pour over layers in pan. Sprinkle with paprika. Bake uncovered, 30 - 35 min.
Makes 6 servings.
(serve with side salad - dessert)
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CONNECTICUT BEEF SUPPER
2 tbs. shortening
2 lb. beef stew meat (cut in 1 in. cubes)
2 lg. onions (sliced)
1 c. water
2 lg. potatoes (peeled and sliced thin)
1 (10 1/2 oz.) can cream of mushroom soup
1 c. sour cream
1 tsp. salt
1/4 tsp. pepper
1 c/ cheddar cheese (shredded)
1 1/4 c. Wheaties or bran flake cereal
(crushed)
Melt shortening in lg. skillet. Add beef and onion; cook and stir until beef is
brown and onion is tender. Add water, bring to boil. Reduce heat; cover
and simmer 50 min. Heat oven to 350º. Pour meat into un-greased 13 x 9 baking dish, arrange potatoes on top of meat. Mix together soup, sour cream, milk, salt and
pep-per; pour over top. Sprinkle with cheese and cereal. Bake, uncovered for1 1/2 hr. Makes 6 - 8 servings. (side salad or vegetable and bread)
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CORNBREAD SKILLET CASSEROLE
1 lb. lean ground beef
2 eggs (beaten)
1 c. self-rising corn meal
1 (16 oz.) can cream style corn
1 c. milk
1/4 c. vegetable oil
2 c. cheddar cheese (shredded)
2 - 4 jalapeno peppers (seeded, chopped)
(optional)
Crumble ground beef into a lg. skillet and brown, drain. Stir eggs, corn
meal, corn, milk and oil together.
Pour 1/2 batter into a 10 1/2 in. cast iron skillet or into a 10 in., deep dish
pie plate. Top with beef, cheese, onion and peppers. Pour remaining batter
on top, bake at 350º for 45 - 55 min.
Let stand 5 - 10 min before cutting into wedges to serve.
Makes 6 - 8 servings.
(serve with salad or refried beans, Spanish rice, warmed tortillas and
butter)
DOUBLE CHEESE HAMBURGER CASSEROLE
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4 oz. med. noodles (cooked and drained)
1 lb. ground beef
1/3 c. onion (chopped)
1 tbs. celery (chopped)
1 (8 oz.) can tomato sauce
1 tsp. salt
1/2 c. creamed cottage cheese
1 (3 oz.) pkg. cream cheese (softened)
1/4 c. sour cream
1 med. tomato (sliced fairly thin)
In lg. skillet, cook and stir ground beef, onion and celery until meat is
brown and vegetables are tender. Drain fat. Stir in tomato sauce and salt.
Heat to boiling, reduce heat and simmer 1 min.
Remove from heat, stir in cheeses, sour cream and noodles. Pour into un-
greased 1 1/2 qt. casserole. Arrange sliced tomatoes on top. Bake at 350º
for 30 min.
Makes 4 - 6 servings.
(serve with side salad, vegetable, dessert)
FRENCH BISTRO SHORT RIBS
3 lb. beef short ribs (well trimmed, lean)
3 tbs. Dijon mustard with horseradish
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1/2 c. chicken broth (or chicken bouillon with
water)
1 tbs. cider vinegar
1 tsp. yellow mustard seeds (or 1/2 tsp. dry
mustard)
1 lb. sm. white or red new potatoes
(quartered)
1 lb. carrots (peeled, cut in 2 in. pieces)
1 med. onion (halved, each half cut in 6
wedges)
Arrange ribs on broiler pan rack; broil 4 in. from heat for 10 min. turn
frequently until browned. In a 5 - 6 qt. crock pot, combine mustards,
broth, vinegar, salt and pepper.
Add potatoes, carrots and onion, top with ribs, bone side up. Cover and
cook on low heat for 7 - 8 hrs until beef is fork tender and falling off bones.
Transfer ribs and vegetables to serving platter, cover with foil to keep
warm. Skim fat off surface of liquid in slow cooker. Adjust setting to high.
Make sauce. Mustard Sauce:
1/3 c. water
2 tbs. flour
1 tbs. Dijon mustard with horseradish
1 tbs. sour cream
1/2 tsp. salt
In a small bowl combine all ingredients with a whisk until well blended.
Add to liquid in slow cooker and cook on high for 10 - 15 min. or until
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slightly thickened. Serve with short ribs and vegetables.
(Complete meal - bread of choice)
HEARTY SHEPERD'S PIE
1 1/2 lb. lean ground beef
2 c. French's French fried onions
1/2 c. water
1/2 tsp. salt
1/2 tsp. pepper
1 (10 3/4 oz.) can tomato soup
2 tsp. Italian seasoning
1 pkg. (10 oz.) frozen mixed vegetables
(thawed) or
1 (15 1/2 oz.) can mixed vegetables
3 c. hot mashed potatoes (can use instant)
Cook meat in lg. oven proof skillet until browned; drain. Add water, salt
and pepper. Stir in 1 c. onions. (if using a non oven proof skillet, pour meat
mixture in a 1 1/2 qt. casserole) Spoon vegetables evenly over meat, top
with mashed potatoes.
Bake at 375º for 20 - 25 min. or until hot. Top with remaining onions, bake
for a few min. more.
Makes 6 servings.
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(serve with dessert)
JOHNNIE MARZETTI
1 tbs. vegetable oil
1 c. celery (chopped)
1 c. onion (chopped)
1 med. green pepper (chopped)
1 lb. lean ground beef
1 (14 1/2 oz.) can Italian style stewed
tomatoes (un-drained)
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 c. water
1 bay leaf
1 1/2 tsp. dried basil
1 1/4 tsp. salt
1/4 tsp. pepper
1 pkg. (12 oz.) egg noodles (cooked and well
drained)
1/2 c. plain dry bread crumbs
1 c. sharp cheddar cheese (shredded)
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Heat oil in lg. skillet; add celery, onion and green pepper. Cook and stir until tender. Remove vegetables from skillet, set aside. Add meat to skillet and cook until browned, drain. Return vegetables to skillet. Add tomatoes, sauce and paste, water, bay leaf, basil, salt and pepper. Reduce heat to low, simmer 5 min., stir occasionally. Remove bay leaf. Place noodles in 13 x 9 baking dish. Spoon meat mixture over noodles. Sprinkle with breadcrumbs and cheese. Bake at 375º for 15 - 20 min. or until cheese melts (do not over bake). Remove dish to cooling rack and let stand for 10 min before serving. Makes 6 - 10 servings (serve with side salad, corn bread, muffins).
MARINATED ROLLED CHUCK ROAST
3 - 4 lb. boneless chuck roast (roll and tie)
1/2 c. dry sherry or dry white wine
1/4 c. red wine vinegar
1/4 c. olive oil
4 cloves garlic (minced)
2 tsp. dry mustard
2 tsp. soy sauce
2 tsp. dried rosemary
2 tsp. salt
Place meat in a deep stainless steel or glass bowl. Mix together rest of
ingredients (except mustard). Pour over meat, turn to coat all sides well.
Cover and refrigerate for at least 24 hrs. Uncover and turn at least twice.
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Heat oven to 325º, place roast on rack in shallow pan. Insert meat
thermometer into center. Brush a thick coat of marinade over roast. (Meat
thermometer will register 135º - 145º for rare - med., 155º - 165º for
med. - well.)
When desired doneness is reached, brush with more marinade. Remove
roast from pan. Heat juices and marinade to boiling over high heat. Whisk
in mustard, boil until sauce is shiny and slightly decreased. Pour over meat
to glaze. Slice thin to serve.
Makes 6 servings
(serve with choice of potatoes, vegetables and bread).
ROLLED STUFFED FLANK STEAK
1 (1 1/2 lb.) flank steak
2 tbs. margarine
1 med. onion (chopped)
3 c. soft bread crumbs
1/2 tsp. poultry seasoning
1/2 tsp. salt
dash pepper
3 tbs. hot water
1 egg (beaten)
2 tbs. salad oil
1/2 c. boiling water
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Oven drippings (to make gravy)
Melt margarine in lg. oven proof skillet; add onion and sauté until golden.
Add bread, seasonings, hot water and egg, mix well. Set aside. Place steak
between two pieces of plastic wrap and using a meat mallet, flatten steak
to about 1/2 in.
Remove plastic and spread bread mixture over steak. Roll like a jelly roll
and secure with string. Heat oil in skillet and brown meat on all sides.
Sprinkle with additional salt and pepper.
If skillet is not oven proof, transfer to a baking dish and add the boiling
water. Bake at 325º for 1 1/2 hr. or until meat is tender. Remove from
oven and let stand for about 5 min. before slicing. Slice 1/2 - 3/4 in. thick,
depends on how many guests.
Makes 6 - 8 servings.
Make gravy with pan drippings, use a little cornstarch/water mixture, stir
until thickened. If not tasty enough, dissolve a beef bouillon cube in a
little hot water and add to gravy.
(serve with vegetable - dessert)
ROUND STEAK AND RAVIOLI
3 tbs. flour
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1 1/2 lb. round steak (1 - 1 1/2 in. thick)
1 tbs. shortening
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1 (15 1/2 oz.) can spaghetti sauce (or fresh to
equal)
3 med. zucchini (cut in half lengthwise)
1 can tiny whole onions (drained)
1 (15 1/2 oz.) can cheese ravioli in sauce
Mix flour and seasonings, coat meat with flour mixture, reserving
remaining mixture. Melt shortening in skillet; brown meat. Place meat in
un-greased 11 x 7 baking dish.
Pour spaghetti sauce into skillet, stir in reserved flour mixture. Heat to
boiling, stirring constantly until thickened, pour over meat. Cover with foil.
Bake at 375º for 45 min. Remove from oven and place zucchini and onions
in sauce around meat. Spoon ravioli over meat and bake 45 min. longer or
until meat is tender.
Makes 6 servings
(serve with crusty or garlic bread).
SAUCY BEEF STRIPS
1 1/2 lb. round steak (cut against grain into
1/4 in. strips)
1/4 c. margarine
1 clove garlic (minced)
1/2 c. onion (chopped)
1 green pepper (cut in strips) (optional)
1 lg. carrot (shredded or grated)
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1 (1 lb.) can tomatoes with liquid (undrained)
1 beef bouillon cube
1/2 tsp. dried oregano
1 tbs. cornstarch
2 tbs. Worcestershire sauce
2 tbs. water
1/2 tsp. salt
1/2 c. grated cheese (your choice)
Cooked buttered noodles
Sauté meat in melted butter with garlic until browned. Remove meat and set aside. Add onion, green pepper, and carrot. Cook for 2 min. Return meat to skillet, add tomatoes, bouillon cube and oregano. Break up tomatoes slightly with wooden spoon. Cover and cook 15 min. or until meat is tender. While meat cooks, mix together in a sm. bowl, cornstarch, water,
Worcestershire and salt. Blend into meat mixture, stir until thickened.
Serve over cooked noodles, sprinkle with grated cheese. Makes 4 - 6
servings, depends on size. (complete meal - fresh salad and or garlic
bread)
SOMBRERO PIE
Pie Filling:
1/2 lb. ground beef
1/2 lb. ground lean pork or
1/2 lb. ground turkey
1 lg. onion (sliced)
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1 1/2 c. tomato juice
1 (12 oz.) can whole kernel corn (drained) or
1 (10 oz.) pkg. frozen corn
1 - 2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
In lg. skillet, cook and stir meat and onion until meat is brown and onion
tender. Drain off fat. Stir in tomato juice, corn, chili powder, salt and
pep-per. Heat to boiling, reduce heat and simmer 10 min. While cooking, pre-pare pastry. Pour filling into a 9 x 13 shallow baking dish. Cover with pastry and seal
the edges. Bake at 400º for 30 - 35 min.
Cornmeal Pastry:
1 c. flour
1/4 c. yellow cornmeal
1/2 tsp. salt
1/3 c. plus 1 tbs. shortening
3 tbs. cold water
Put flour, cornmeal and salt in a bowl. Cut in shortening thoroughly.
Sprinkle with water, 1 tbs. at a time, mixing until all flour is moistened
and dough almost cleans side of bowl.
Gather dough into a ball and place on a lightly floured surface. Roll into a
rectangle 14 x 10. Fold lengthwise to move to casserole.
Makes 6 - 8 servings
(complete meal, serve with side salad - dessert).
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STEAK SUPPER IN A FOIL PACKAGE
1 1/2 lb. chuck steak (1 in. thick)
1 (10 1/2 oz.) can cream of mushroom soup
1 env. dry onion soup mix
3 - 4 med. carrots (quartered)
2 - 3 stalks celery (cut in 2 in. pieces)
2 - 3 med. potatoes (peeled and quartered)
2 tbs. water.
Heat oven to 450º. Place a 24 x 18 piece of heavy duty aluminum foil in
shallow baking pan. Mix soup and soup mix together, spread over steak.
Put vegetables on top and sprinkle with water. Fold foil and seal
securely. Bake for 1 1/2 hr.
Makes 4 servings.
(crusty bread - dessert)
TAMALE PIE
1 lb. lean ground beef
3/4 c. onion (chopped)
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3/4 c. celery (chopped)
1/2 tsp. garlic (minced)
1 (11 oz.) can kernel corn (vacuum packed)
1 (2 1/2 oz.) can sliced olives (drained)
1 tbs. Worcestershire sauce
1 tbs. chili powder
1 tsp. salt
2 (14 1/2 oz.) cans diced tomatoes (un-
drained)
3/4 c. yellow cornmeal
1/2 c. cheddar cheese (shredded)
cooking spray
Garnish: cilantro (chopped, if desired)
Coat a shallow 2 1/2 qt. baking dish with cooking spray. In a lg. nonstick skillet, brown beef, onion, celery and garlic. About 5 min. Remove from
heat, stir in corn, olives, Worcestershire, chili powder and salt. Put tomatoes in a saucepan and bring to a simmer, add cornmeal and cook,
stirring until thick. Add to beef mixture. Pour into baking dish and sprinkle
cheese on top. Bake at 375º for 25 min. or until bubbly. Let stand 10 min.
before serving.
(complete meal, dessert)
TARRAGON ROLLS
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4 cube steaks
1/4 c. flour
1/4 c. celery (chopped fine)
1/4 c. green onion (chopped fine)
1 1/2 - 2 c. soft bread crumbs
1 egg
1 tsp. dried tarragon
1 tsp. lemon zest
1/4 tsp. salt
1/4 tsp. pepper
1 tbs. margarine
1 tbs. olive oil
1/4 tsp. dried tarragon
1/4 c. orange juice
1/2 c. dry white wine or chicken broth (or
chicken bouillon and water)
Lemon slices
Sprinkle each steak with flour, shake off excess. Set aside. In a skillet, sauté celery and green onions in 1/4 c. wine or broth, stir in bread crumbs, egg and seasonings, combine well. Spoon stuffing onto each steak, roll up and secure with toothpicks. In same skillet, heat butter and oil, brown meat rolls well on all sides. Add
1/4 tsp. tarragon, orange juice and remaining wine to skillet. Cover and
simmer for 25 min. Check a few times, add a little water if needed.
Remove toothpicks and place meat rolls on a serving platter, spoon pan
juices over top. Garnish with lemon slice and serve.
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Makes 4 lg. servings
(serve with salad or vegetable, crusty bread)
TEXAS HASH
1 lb. ground beef
3 lg. onions (sliced)
1 lg. green pepper (chopped)
1 (16 oz.) can tomatoes
1/2 c. uncooked rice
1—2 tsp. chili powder
2 tsp. salt
1/8 tsp. pepper
In a lg. skillet, cook and stir ground beef, onion and green pepper until
beef is brown and vegetables are tender. Drain fat. Stir in tomatoes, rice,
chili powder, salt and pepper, heat through. Pour into un -greased 2 qt.
casserole. Cover and bake at 350º for 1 hr.
Serves 4 - 6.
(side salad - bread - dessert)
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ZIPPY BEEF CASSEROLE
4 oz. elbow macaroni (cooked and drained)
1 lb. ground beef
1 (10 1/2 oz.) can cream of mushroom soup
3/4 c. milk
2/3 c. catsup
1/2 c. cheddar cheese (shredded)
1/4 c. green or red pepper (chopped)
1 - 2 tbs. instant (dried) minced onion
1 tsp. salt
1 c. potato chips (crushed)
(try different flavors of potato chips)
Cook beef in a skillet until brown, drain well. Mix all ingredients (except
chips) together with beef and pour into an un-greased 2 qt. casserole.
Cover and bake at 350º for 40 min.
Uncover and sprinkle with chips, return to oven and bake 5 - 7 min.
longer.
Makes 4—6 servings.
(serve with side salad, vegetable - dessert)
36
Chicken
37
ASIAN CHICKEN & VEGETABLE STIR FRY
2 tbs. olive oil
1 lb. Chicken breast (boneless, skinless, cut in
strips)
4 c. assorted fresh vegetables (cut up)
suggestions: bell peppers (any color),
mushrooms, carrots, snow peas, celery, onion
2 tbs. soy sauce
1 c. water
1 tbs. cornstarch
1 chicken bouillon cube
In 12 in. nonstick skillet (or wok) heat 1 tbs. oil over med. heat and brown
chicken, stirring occasionally. Remove chicken and set aside. In same skillet, add remaining oil and cook vegetables, stirring frequently, until
vegetables are tender. Combine soy sauce, water and cornstarch. Stir into skillet, add bouillon
cube and break apart, stirring 1 min. Return chicken to skillet and simmer
until chicken is no longer pink.
Makes 4 servings.
(serve with white or fried rice)
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BAKED CHICKEN DIJON
4 tbs. Dijon mustard
2 tbs. water or vegetable oil
1 tsp. garlic powder
1/2 tsp. Italian seasoning
1 lb. chicken breasts (boneless)
Mix mustard, water or oil, garlic powder and seasoning into a zip top plastic
bag. Add chicken, shake to coat well. Place chicken in a baking dish and
pour any seasoning left in bag over chicken.
Bake at 375º for 20 - 30 min., or until done.
Serves 4.
(serve with seasoned rice, mashed potatoes, vegetables, salad.)
BALSAMIC CHICKEN WITH THYME
1/4 c. flour
3/4 tsp. salt
3/4 tsp. pepper
4 (5 oz.) chicken breasts (boneless, skinless)
2 tbs. olive oil
1 lg. red onion (cut in half lengthwise, slice
thinly)
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1 c. chicken broth
2 tbs. balsamic vinegar
2 tsp. thyme leaves (fresh) or 1/2 tsp. dried
Mix flour, salt and pepper on a plate, roll chicken in mixture to coat. Shake off excess. In a lg. heavy skillet, heat oil over med. heat. Add chicken and
cook, turning once, 10 min. or until brown and cooked through. Remove chicken from skillet to a plate, cover to keep warm. Add onion to skillet and sauté 1 - 2 min. until lightly browned. Add broth,
vinegar and thyme. Bring to a boil and cook, stirring often, 7 min. or until
onions are soft and sauce is syrupy. Pour sauce over chicken.
Makes 4—6 servings.
(serve with choice of potato, vegetables or bread)
BARBECUED CHICKEN
1 (3 lb.) frying chicken (cut up)
3 cans tomato paste
2 c. water
1 sm. onion (minced)
1/3 c. molasses (syrup can be substituted)
3 tbs. brown sugar (packed)
1 tbs. Worcestershire sauce
1 tbs. vinegar
1 1/2 tsp. dry mustard
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1/8 tsp. salt
1/8 tsp. liquid smoke (optional)
In a lg. saucepan, combine all ingredients except chicken. Bring to a boil, reduce heat and simmer for 10 min., uncovered. Prepare coals in barbecue. When ready; grill chicken 6 in. from coals for
20 min., turning frequently. Baste with sauce and continue to turn every
5 min. for 25 min. longer. Serve with additional sauce.
Makes 4—6 servings.
(serve with grilled vegetables, squash, onions, carrots, etc., potato
salad, Cole slaw)
CARIBBEAN CHICKEN WITH COCONUT RICE
1/4 c. flour
2 tbs. curry powder
1 tsp. salt
3/4 tsp. pepper
6 chicken thighs (boned, fat trimmed, cut
crosswise in thirds)
1 can (13.5 oz.) light coconut milk
2/3 c. sweetened coconut (shredded)
1 tbs. oil
1 1/4 c. uncooked rice
2 c. carrots (shredded)
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1/4 c. golden raisins (can use regular)
Mix flour, curry powder, salt and pepper in a lg. sturdy plastic food bag. Add chicken, toss to coat. Set aside. Shake can of coconut milk well and pour into a 4 c. measure. Add water if necessary to equal 3 c. Set aside. Stir coconut in a deep, lg. nonstick skillet over med. Heat for approx. 3 min. or until golden. Transfer to sm. bowl. Wipe skillet with a paper towel. Add 1/2 tbs. oil, heat over med. High heat. Put 1/2 the chicken in skillet, cooking for 3 - 4 min.; turning once until golden brown. Transfer to a bowl. Repeat with remaining oil and chicken. Return the chicken to skillet with any juices in the bowl. (save the flour mixture in the bag) Whisk flour mixture into coconut milk and add to skillet along with the rice, carrots, raisins and all but 2 tbs. toasted coconut. Bring to a boil, reduce heat and simmer, stirring 2 - 3 times, 20 - 25
min. or until rice is tender and liquid is absorbed.
Makes 6—8 servings.
(serve with slices of honeydew or cantaloupe and a crusty bread)
CHEESY CHICKEN CASSEROLE
1 1/2 c. sharp cheddar cheese (shredded and
divided)
1 1/2 c. chicken (cooked and chopped) (use
leftover)
1 1/2 c. (4 oz.) bow tie pasta (cooked,
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drained)
or other type macaroni (cooked, drained)
1 (10 oz.) pkg. frozen chopped broccoli
(thawed and drained)
1/2 c. mayonnaise
1/2 c. green or red pepper (chopped)
(optional)
1/4 c. milk
1/2 tsp. oregano seasoning
1/2 tsp. garlic salt
3/4 c. seasoned croutons or
1/2 c. seasoned bread crumbs
Mix all ingredients together (reserve 1/2 c. cheese and croutons or
crumbs). Pour into a lightly greased 1 1/2 qt. casserole. Sprinkle with
re-served cheese and croutons or crumbs. Bake at 350º for 30 min. or
until thoroughly heated.
Makes 4 - 6 servings.
(serve with fresh salad)
CHEESY CHICKEN QUESADILLAS
1 lb. chicken breast halves (boned and cubed)
1 can cream of chicken soup
1 c. pepper jack cheese (shredded)
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1/4 c. water
8 flour tortillas (warmed) Chunky salsa
Cook chicken in nonstick skillet until done, stirring often. Set aside. Put
soup and water into a saucepan, heat on low for about 5 min. then sprinkle
cheese into soup and continue heating until cheese is melted.
Pour soup mixture over chicken in skillet. Spoon chicken mixture onto
tortillas, leaving 1/2 in. edge. Moisten edge with water. Fold over and seal
edges. Place on 2 baking sheets.
Bake at 450º about 5 min. or until hot. Cut into wedges and serve with
salsa.
Makes 4—6 servings.
(serve with refried beans, Mexican rice, fresh green salad)
CHICKEN DIVAN
1 lb. fresh broccoli (cut in spears, cooked,
drained) or
1 (10 oz.) box frozen broccoli spears (cooked
and drained)
1 1/2 c. chicken or turkey (leftover, cooked,
cubed) (or combination)
1 (10 3/4 oz.) can cream of broccoli or cream
of chicken soup
1/3 c. milk
1/2 c. cheddar cheese (shredded) (optional)
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2 tbs. dry bread crumbs
1 tbs. margarine (melted)
In a 9 or 10 in. pie plate or 2 qt. shallow baking dish arrange broccoli
and chicken/turkey. Mix together soup and milk, pour over top. Mix
together bread crumbs and margarine, sprinkle over top and follow with
cheese. Bake at 400º for 25 min or until hot and bubbly.
Makes 4 servings.
(serve with crusty bread or bread of choice)
CHICKEN ALFREDO & PASTA
1 lb. penne or rotini pasta
1 bunch (1 1/4 lb.) broccoli (cut in bite size
pieces)
3 tbs. butter or margarine
4 chicken thighs (skinned, boned and cut in 1
in. pieces)
2 cloves garlic (thin sliced)
3 tbs. flour
2 c. milk (low fat is o.k.)
1/4 tsp. nutmeg
1/3 c. parmesan cheese (grated)
1 tsp. pepper
45
Cook pasta per pkg. directions, adding broccoli the last 5 min. of cooking time. Drain pasta and broccoli (reserve 3/4 c. cooking water), return to pot. Set aside, keep warm. Melt 1 tbs. butter in lg. nonstick skillet, add chicken and garlic, cook 2 min. Remove from skillet and set aside. Melt remaining butter, add flour and cook stirring, 1 min. Whisk in milk
and nutmeg. Bring to a gentle boil; stir 3 - 4 min. until thickened. In the
pasta pot, pour reserved water, sauce, cheese and pepper. Toss to mix.
Makes 4 servings.
(serve with fresh salad and bread)
CHICKEN AND ASPARAGUS SAUTÉ
2 1/2 tbs. flour
1/4 tsp. each salt and pepper
1lb. chicken breasts (boneless, skinless, cut
bite size)
2 tsp. oil
1 c. chicken broth
1 1/2 tsp. garlic (minced)
8 oz. fresh asparagus spears (cut bite size)
1 c. grape or cherry tomatoes (cut in half)
2 tbs. green onions (chopped)
2 tbs. dill
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Mix 2 tbs. flour and salt and pepper in a zip top bag. Add chicken, shake to coat. Heat oil in a lg. nonstick skillet, add chicken and cook through, about
5 min. Remove chicken to a plate and set aside. In a cup, mix remaining flour, broth and garlic, set aside. Put asparagus in skillet and sauté 1 min. until bright green. Stir broth mixture, add to skillet and cook for 1 min. until thickened slightly
and asparagus is tender. Stir in Chicken cubes and any liquid on the plate.
Stir in tomatoes and remove from heat. Add scallions and dill, stir slightly.
Makes 4—6 servings.
(serve with cooked rice or noodles; crusty bread)
CHICKEN AND SHRIMP JAMBALAYA
3 tbs. vegetable oil
8 oz. andouille or other garlic sausage (cut in
1/4 in. slices
4 chicken thighs (skinless, boned, cut in
narrow strips)
2 c. onions (chopped)
1 yellow bell pepper (chopped)
8 green onions (chopped)
4 tbs. flat leaf parsley (minced)
1 tbs. garlic (minced)
2 bay leaves
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1 (16 oz.) can whole tomatoes (un-drained)
1/4 tsp. (each) dried thyme, cumin, allspice,
cayenne pepper pinch of ground cloves
1 c. uncooked long grain rice
2 c. chicken broth or water
1 lb. small or med. shrimp (peeled and de-
veined)
In a Dutch oven or lg. pot, heat oil over med. heat until hot, but not smoking. Add sausage, sauté 5 min., until edges brown. Remove sausage to a lg. bowl. Add chicken in batches and sauté 10 min. or until golden brown. Add to sausage in bowl. To the pot add onions, peppers, 3/4 the green onions, 3 tbs. parsley,
garlic and bay leaves. Cook, stirring 5 min. scraping up brown bits at the
bottom of the pot. Add tomatoes and juice along with remaining
seasonings.
Cook for 3 min., stirring and breaking up tomatoes with a wooden spoon.
Return chicken and sausage to pot, stir in rice and broth. Bring to a boil,
reduce heat, cover and simmer for 30 min.
until rice is tender and moist, not soupy. Remove from heat, stir in shrimp
and let stand 10 min. Ladle into large bowls to serve.
Makes 6 servings.
(serve with side salad and crusty bread)
CHICKEN BREASTS WITH APPLE-CRANBERRY
SAUCE
3 tbs. flour
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1/2 tsp. salt
1/4 tsp. pepper
2 tbs. spicy brown mustard
4 chicken breast halves (about 4 oz. ea)
(boneless, skinless)
1 tbs. plus 1 tsp. vegetable oil
2 Granny Smith apples (halved, cored and cut
in 16 wedges)
1 c. whole cranberry sauce
1/2 c. apple cider or juice or chicken broth
Mix flour, salt and pepper on waxed paper or plate. Rub mustard all over chicken, then coat with flour mixture. Shake off the excess. Heat 1 tbs. oil in a lg. nonstick skillet over med. heat. Add chicken and cook 4 min. per side or until browned and opaque in center. Remove chicken from skillet to a plate, cover to keep warm. Heat remaining oil in skillet, add apples and cook, stirring often, 4 min.
or until slightly softened. Add cranberry sauce and cider. Stir until
boiling. Serve over chicken.
Makes 4 servings.
(serve with pasta salad or potatoes and vegetables)
CHICKEN LASAGNA
12 no-cook (oven ready) lasagna noodles (8
oz. box)
1 lb. sweet Italian chicken or turkey sausage.
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1 (28 oz.) can tomato puree
1 (16 oz.) jar salsa
3 c. corn (frozen)
4 tsp. chili powder
1 tsp. dried oregano
4 c. (16 oz.) jack cheese (shredded)
Remove skin from sausage and break up meat into lg. nonstick skillet
over med. heat. Increase heat to med. high and sauté 5 - 6 min. Continue
to break up meat as you cook, with a wooden spoon. When cooked, move meat to one side of skillet and soak up fat with paper towels.
Add tomatoes, salsa, chili powder and oregano to skillet, stir to mix.
Makes 8 c. sauce. In the meantime; soak noodles in a bowl of cold water for 5 - 10 min. Spread 1 c. sauce over bottom of 9 x 13 baking dish, top with 3 noodles, do not let them touch sides or overlap. Repeat process, making layers. Then cover completely with sauce. Sprinkle jack cheese over top. (At this point you can save to bake later.)
Cover with plastic wrap and foil. Refrigerate up to 48 hrs. or freeze for up to 2 months. When ready to bake, let stand for about an hr., then remove foil and plastic wrap. Replace foil on top and bake at 350º for 1 1/2 hrs. Remove foil during last 10 min. Let stand for 5 min. before cutting and serving. To bake right away, cover with aluminum foil and bake at 375º for 30 min.
Remove foil and bake for 10 - 15 min longer. Let stand 5 min. before cut-
ting and serving.
Makes 6—8 servings.
(serve with salad and crusty or garlic bread)
50
CHICKEN PARMIGIANA
2 or 3 lg. chicken breasts (boneless and
skinless)
1 c. dried bread crumbs
1/8 tsp. pepper
2 tbs. parmesan cheese (grated)
2 eggs (beaten)
3 - 5 tbs. butter or margarine
1 jar prepared pasta or spaghetti sauce (if
fresh is not available)
4 oz. mozzarella cheese (grated)
1/4 c. parmesan cheese (grated)
Place chicken between two pieces of plastic wrap and pound until about
1/2 in. thick. Cut into serving size pieces and set aside. Mix together bread crumbs and pepper in a shallow bowl, set aside. Beat 2 tbs. parmesan into the eggs. Dip chicken into eggs, then bread crumbs. Repeat to coat twice. Cover and refrigerate for 30 min.
Melt butter in skillet, sauté the chicken, without crowding, about 10 min. Or
until browned on both sides, adding butter as needed. When tender, spoon
sauce over each piece of chicken. Top with mozzarella, cover and cook 5
min. longer or until cheese is melted. Sprinkle with 1/4 c. parmesan.
Makes 4—6 servings.
(serve with fresh salad and crusty bread)
51
CHICKEN POT PIE WITH BLACK PEPPER
PASTRY
Pastry:
1 1/3 c. flour
1/2 tsp salt
1 tsp coarsely ground black pepper
3 tbs. cold vegetable shortening
3 tbs. butter (cut in sm. pieces)
3 - 4 tbs. ice water
In a food processor, pulse flour, salt and pepper to mix. Scatter shortening
and butter on top and pulse until mixture resembles coarse meal. With ma-
chine running add just enough ice water just until dough starts to form a ball.
Shape dough into a disk, wrap in waxed paper and refrigerate 30 min.
Filling:
3 - 3 1/2 lb. chicken. (cut into 8 pieces)
6 c chicken broth (box) or
3 cans (14 1/2 oz.) plus water to make
6 cups 1 med. onion (chopped)
1 c. celery (chopped, with some leaves)
10 flat leaf parsley sprigs
1 bay leaf
1/2 tsp. fennel seeds
1/2 tsp. black peppercorns
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5 tbs. butter
3 tbs. flour
2 tsp. thyme (fresh) or 1/2 tsp. dried
1/2 c. heavy cream
1 1/2 tsp. lemon juice
1/2 tsp. hot pepper sauce
1 c. shallots or sweet onions (minced)
1 c. carrots (diced)
1/2 lb. shitake mushrooms (stems removed,
sliced)
1/2 c. frozen baby peas
In a lg. pot, combine chicken, broth, onion, celery, parsley, bay leaf, fennel and peppercorns. Bring to a simmer over med. heat. Simmer 15 min. or until chicken is cooked through. Transfer chicken to a lg. bowl and set aside to cool. Set pot aside. When chicken is cool enough to handle, shred meat, discarding skin and any fat. Save bones. Cover and refrigerate chicken meat. Put bones back into pot and simmer 30 min. longer. Pour broth through strainer into a lg. bowl, pressing solids with a wooden spoon. Remove any fat from surface. Measure out 2 c. broth. (Refrigerate
or freeze remaining broth for future use) In a med. saucepan, melt 3 tbs. butter over med. heat. Whisk in flour, thyme and cook, whisking constantly, 3 min. or until pale brown. Gradually whisk in 1 1/2 c. of the reserved broth and the cream. Cook, whisking constantly until sauce is thickened and smooth. Stir in lemon juice and hot sauce. Remove from heat. In the same lg. pot (no need to wash) melt remaining 2 tbs. butter over med. heat. Add shallots, sauté 2 min., stir in carrots, mushrooms and remaining broth. Increase heat to med. high and cook until carrots are tender and broth evaporates. Stir in chicken meat, peas, sauce and salt.
53
Reduce heat to med. and cook, stirring for 2 min. Transfer to a shallow 2 qt. baking dish. Roll out pastry on a lightly floured surface, large enough to fit the baking
dish, approx. 1/8 in. thick. Brush pastry with an egg wash (egg wash: 1
beaten egg combine with 1 tsp. water), and cut some slits in the top. Place baking dish on cookie sheet. Bake at 350º for 40 min. or until crust is light brown. Let stand 10 min.
be-fore serving.
Serves 6 - 8.
(complete meal, serve with side salad and dessert)
CHICKEN WITH PARSLEY DUMPLINGS
2 lb. chicken thighs (skinned and boned)
1/4 c. flour
3/4 tsp. salt
3/4 tsp. pepper
3 tbs. vegetable oil
1 leek or 3 green onions (white only, thinly
sliced)
1/4 c. shallots or sweet onion (minced)
1 1/2 c. chicken broth (can or box)
2 - 3 slender carrots (cut on an angle in 1 in.
slices)
54
2 - 3 celery stalks (cut on an angle in 1/2 in
slices)
1/2 c. apple cider or juice
1 bay leaf
2 tsp. thyme (fresh chopped) or 1/2 tsp. dried
1 tsp. fresh sage (minced) or 1/4 tsp. dried
1/2 c. tiny peas (frozen)
Cut each thigh lengthwise in 4 pieces. Mix flour, salt and pepper on a plate or in a zip top bag, coat chicken. In a lg. heavy skillet, heat oil over med. heat. Add chicken and cook 1 min. or until lightly browned. Remove chicken and set aside. Add leek and shallots to skillet, sauté over med. heat 2 min. or until soft. Return chicken to skillet and add broth, carrots, celery, cider, bay leaf, thyme and sage. Reduce heat to med. low and cook, stirring occasionally 10 min. or until carrots and celery are tender. Stir in peas. Meanwhile make dumplings:
Using flour from coating chicken
add enough to measure
1 1/2 c. 2 tsp. baking powder
2 tbs. fresh parsley (minced)
3/4 c. plus 1 tbs. milk (low fat is ok.)
In a med. bowl, stir in dry ingredients. Stir in parsley, then milk until just
blended. Drop 12 lg. spoonfuls into the simmering broth. Cook 10 min.,
then cover and cook 10 min. more or until a toothpick inserted into
center comes out clean. Spoon into lg. deep bowls.
Makes 6 servings.
(complete meal, serve with dessert)
55
CHICKEN WITH SAGE AND DRIED CHERRIES
1/4 c. flour
3/4 tsp. salt
3/4 tsp. pepper
4 chicken breast halves (skinless, boneless)
1 tbs. butter
1 tbs. vegetable oil
1 1/2 c. liquid (black cherry juice, chicken
broth or a combination)
1/3 c. dried cherries (note: to make cherry
juice; put cherries into warm water to soak,
pour off and measure.)
1/4 c. shallots or onion (minced)
1 clove garlic (finely minced)
1 tsp. brown sugar (packed)
2 tsp. fresh sage (finely chopped) or 1/4 tsp
dried
1 tsp. allspice
In a lg. heavy skillet, heat butter and oil over med. heat. Coat chicken with flour, salt and pepper, place in skillet and cook, turning once, for 10 min. or until browned and cooked through. Remove chicken, set aside. Brown remaining flour mixture (from coating chicken) in skillet, add cherry
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juice, broth or combination.
Bring to a boil to thicken and stir, scraping bot-tom of pan for browned
bits. Add remaining ingredients and cook stirring often 3 min. approx. Place
chicken on serving dish and pour sauce over top.
Makes 4 servings.
(serve with potatoes/rice, vegetable or salad, bread of choice)
CHICKEN WITH THREE ONION SAUCE
1 lb. carrots (cut in 1 in. chunks)
2 tbs. flour
3/4 tsp. salt
3/4 tsp. pepper
8 chicken thighs (skin removed)
3 tsp vegetable oil
1/2 c. raisins (preferably golden)
1 lg. red onion (cut in 1 in. chunks)
1 lg. yellow onion (cut in 1 in. chunks)
1 bunch scallion (cut in 1 in. long pieces)
8 cloves garlic (sliced)
2 tsp. sugar
1 c. dry white wine or chicken stoc
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Boil carrots in lightly salted water for 8 min. or until tender. Drain well, set aside.
Put flour, 1/2 of salt and pepper into a bag, add chicken and toss to coat.
Heat 2 tsp. oil in lg. nonstick skillet over med. heat. Add chicken and cook
until brown on both sides. Remove chicken and put in a 2 1/2 qt. baking
dish.
Scatter raisins over top. Heat remaining oil in skillet; add onions, scal-lions,
garlic, sugar and remaining salt and pepper. Cook over med. heat, stirring
to scrape bottom for any little bits, 4 min. or until vegetables are lightly
brown.
Add carrots and spoon mixture over chicken and raisins. Pour wine or stock
into skillet, stir to get any drippings and pour over chicken. Cover with lid
or foil. Bake at 350º for 45 min. or until chicken is cooked through.
Makes 4—6 servings.
(serve with mashed potatoes and corn-bread.)
COUNTRY FRENCH CHICKEN SKILLET
2 tbs. margarine
4 (1 1/2 lb.) chicken breast halves (boneless,
skinless)
1 c. water
1 pkg. dry soup mix
(vegetable or spring vegetable)
1/4 tsp. dried dill (optional)
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1/2 c. sour cream
In a 12 in. skillet, melt margarine over med. high heat and brown chicken. Turning once. Stir in water, soup mix and dill. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally approx. 10 min. or until chicken is cooked through. Remove chicken and set aside, keep warm. Remove skillet from heat, stir in sour cream. Pour or spoon sauce over
chicken.
Makes 4 servings.
(serve with hot cooked noodles, vegetable or a salad)
CRANBERRY CHICKEN
3 - 4 lb. chicken (cut up)
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. celery (diced)
1/2 c. onions (chopped)
16 oz. can whole cranberry sauce
1 c. bar-b-que sauce (your choice)
Combine all ingredients into your slow cooker. Cover and bake on high for
4 hrs. Or on low for 6 - 8 hrs.
Serves 4 - 6.
(serve with rice or mashed potatoes or noodles and vegetable)
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CRISPY BAKED ONION CHICKEN
1 pkg. dry French onion soup mix
1 c. dry, plain bread crumbs
4 - 6 (1 1/2 lb.) chicken breasts halves
(boneless and skinless)
1/2 c. mayonnaise
In a bowl, combine bread crumbs and soup mix, mix well. Cut breasts in
half, brush chicken with mayonnaise and roll in crumb mixture to coat
well. Place on a lightly greased baking sheet and bake at 425º for 20 - 30
min. or until chicken is cooked through.
Serves 6 - 8.
(serve with potatoes, vegetables and or fresh salad)
DRUMSTICKS WITH GARLIC AND HERBS
3 strips each lemon and orange peel (removed
with a veg. peeler)
3/4 c. orange juice (fresh)
2 tbs. olive oil
1/2 tsp. ground coriander (optional)
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1 tsp. salt
1/2 tsp. pepper
8—10 chicken drumsticks
1 tbs. fresh parsley (chopped)
2 tsp. lemon peel (grated zest)
1/4 tsp. orange peel (grated zest)
1/2 tsp. garlic (minced)
3 fresh basil leaves (chopped fine)
In a lg. heavy- duty zip top plastic bag, mix strips of lemon and orange,
orange juice, oil, coriander, salt and pepper. Add chicken; turn to coat. Place
bag in lg. bowl, cover and refrigerate at least an hr., preferably overnight.
Lightly oil rack in broiler pan. Heat broiler. Place chicken on rack. Broil for 10
min. approx. 5 - 6 in. from heat source.
Meanwhile, pour marinade into a sm. saucepan and bring to a boil over high
heat. Remove from heat. Turn chicken over and baste with marinade. Broil for
8 - 10 min. longer, turn and baste once more. Broil until juices from chicken
run clear when pierced.
Mix together, parsley, grated zests, garlic and basil leaves into a sm. bowl.
Place chicken on a serving platter, sprinkle with parsley mixture.
Makes 4— 6 servings
(serve with potatoes/rice, vegetables, salad)
MASHED POTATO STUFFED CHICKEN
Stuffing:
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4 slices bacon (chopped)
1 lg. onion (cut in 1/4 in. dice)
3 lb. of baking potatoes, (peeled, cut in lg.
chunks)
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1/2 c. chicken broth (can or box)
1 tbs. thyme leaves (fresh) or 1 tsp. dried
Cook bacon in a lg. skillet until crisp. Remove and drain on paper towel.
Leave fat in pan. Add onion and sauté 5 min. or until soft. Remove from
heat and set aside.
Meanwhile, in a lg. pot, cook potatoes with bay leaf in water, 15 min. or
until tender when pierced. Drain potatoes, return to pan and shake over
high heat about 30 sec. or until dry. Discard bay leaf and mash potatoes
with salt, pepper and broth until smooth. Mixture will be thick. Stir in
bacon, cooked onion and thyme. Let cool completely.
Chicken:
1 whole chicken (about 5 lbs.)
2 tbs. butter (softened)
1/2 tsp. salt
3/4 tsp. pepper
12 lg. shallots or sm.
white onions (peeled)
2 tsp. vegetable oil
6 slender carrots (cut in 2 in. lengths)
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4 sm. turnips (peeled and each cut into 8
wedges)
6 ribs celery (cut in 2 in. pieces)
8 sprigs thyme (fresh) or 1 tsp. dried
Place oven rack in lower third of oven. Heat to 450º. Have ready a 1 1/2 - 2 qt. baking dish and a large roasting pan with rack. Fill the body of the chicken with some of the stuffing. Put extra stuffing in
baking dish, cover and set aside. Tie chicken legs together.
Mix butter with salt and pepper, rub all over chicken. Place breast side down on rack in roaster. In a sm. bowl, mix shallots with oil; add to pan. Roast for 30 min, turn breast up and baste with any drippings. Arrange vegetables and thyme around chicken. Return to oven and roast. Every 15 min. stir vegetables and baste chicken. Continue for 45 - 60 min. or until thigh juices run clear when pierced. Or when meat thermometer (not touching bone) registers 170º. About 30 min. before chicken is done, put dish with stuffing in oven. Remove chicken from oven and cover roasting pan. Let chicken rest for 10
min. Transfer chicken to cutting board and remove stuffing to a bowl. Cut
chicken into serving pieces, place on serving platter along with vegetables.
Serve with additional stuffing.
Serves 6 - 8.
(complete meal, serve with bread of choice)
PIQUANT CHICKEN AND ZUCCHINI
2 tsp. olive oil
4 whole chicken legs (separate legs from
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thighs and remove skin)
1 (26 oz.) jar green and black olive pasta
sauce
1/2 c. water
12 sm. potatoes (cut in 1/2 in. wedges)
1 1/2 c. onions (sliced)
2 (8 oz.) zucchini (cut in 2 x 1/2 in. sticks)
Heat oil in 5 qt. Dutch oven. Add chicken and cook on both sides until lightly browned. Remove chicken from pot, set aside. In same pot, add sauce, water, potatoes and onions. Bring to a boil; reduce heat, cover and
simmer until potatoes are firm-tender. Add chicken and simmer, stirring occasionally, 15 min. Add zucchini;
simmer for about 10 min. or until vegetables are tender and chicken is
cooked through.
(complete meal, serve with crusty bread)
ROAST DRUMSTICKS & VEGETABLES
8– 10 chicken drumsticks
1 1/2 lb. potatoes (scrubbed and quartered)
1 lb. carrots (cut in 2 in pieces)
2 lb. butternut squash (peeled, seeded, cut
into 1 in. slices)
2 med. onions (cut each into 8 wedges)
5 cloves garlic (halved)
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2 tsp. oil
1 tbs. Italian herb seasoning
1 tsp. pepper
Position oven racks to divide oven in thirds. Have 2 rimmed baking sheets ready. Put all ingredients into lg. bowl. Stir to mix and coat well. Arrange in a
single layer on both baking sheets. Roast at 425º for 45 min. Halfway
through roasting time, switch positions of baking sheets.
Make sure chicken is cooked through and vegetables are tender.
Makes 4—6 servings.
(serve with corn bread, biscuits or bread of your choice)
SWEET AND SPICY CHICKEN BARBECUE
1 (20 oz.) can pineapple (sliced, drained,
reserve juice)
1 1/2 c. orange juice and reserved juice
combination
1 c. orange marmalade
2/3 c. teriyaki sauce
1/2 c. brown sugar (packed)
1/2 tsp. ground cloves
1/2 tsp. ground ginger
8 – 10 leg/thigh chicken pieces
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salt and pepper (to taste)
4 tsp. cornstarch
In saucepan, combine juice, marmalade, teriyaki sauce, brown sugar,
cloves and ginger. Heat over med. heat until sugar dissolves; let it cool.
Sprinkle chicken with salt and pepper. Place chicken in deep dish, pour
juice mixture over chicken. Marinate in refrigerator for at least 2 hr. Turn
often.
Heat oven to 350º. Put chicken in baking dish and bake for 20 - 25 min.
Prepare grill, arrange chicken 4 - 6 in. above coals. Grill, basting often until
chicken juices run clear when thigh is pierced with fork.
Grill pineapple slices 3 min. or until heated through. Place chicken on
serving platter, along with pineapple slices.
In a sm. saucepan, dissolve cornstarch in remaining marinade, cook
and stir until thickened. Spoon over chicken on platter.
Makes 4—6 servings.
(serve with rice, coleslaw, bread of choice)
TEX-MEX CHICKEN STIR FRY
4 -6 chicken thighs (skinned, boned, cut into 1
in. pieces)
2 tbs. flour
1 tbs. oil
2 med. zucchini (cut in 1/2 in. pieces, do not
peel)
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3 med. scallions (whites only sliced)
1/2 c. water
1 (15 oz.) can tomato sauce
1 (15 oz.) can black beans (rinsed and
drained)
1 tbs. garlic (minced)
1 tbs. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. salt
Put chicken and flour into plastic zip top bag, toss to coat. Heat oil in a lg. nonstick skillet (or wok) over med. high heat. Add chicken and sauté 3 min. or until browned. Remove chicken to a bowl. Add zucchini and scallions to skillet, Cover and cook over med. heat, 4 - 5
min., stir once or twice; until tender. Stir in water and remaining
ingredients.
Gently boil for 5 min. to let flavors blend. Stir in chicken, heat through.
Makes 4—6 servings.
(serve with white rice, top with sour cream. sliced scallions and shredded
cheddar cheese)
Don’t forget to check Grandma’s website once in a while for
updates! www.pennypinching-grandma.com
67
Eggs
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COUNTRY CASSEROLE
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8 slices firm white bread
1 c. ham (leftover, cubed)
2 c. cheddar cheese (shredded)
2 c. mozzarella cheese (shredded)
3 eggs
1 1/2 c. milk
1/4 tsp. dry mustard
1/8 tsp. onion powder
1 1/2 c. cornflakes (uncrushed)
1/4 c. margarine (melted)
Trim crusts from bread, cut slices in half. Grease an 8 x 10 baking dish and layer as follows: Cover bottom of pan with half of bread. Half of ham
and half of each cheese. Repeat. Combine eggs, milk, mustard and onion pow-der; pour over layers.
Refrigerate overnight. Remove from refrigerator 30 min. before baking.
Combine corn flakes and margarine; sprinkle over casserole. Cover
loosely with foil and bake at 375º for 45 min. Let stand 10 min. before cutting.
Makes 6 - 8 servings. Recipe can be doubled, use a 13 x 9 baking dish. (for a luncheon, serve with fresh fruit, sweet muffins. for a supper, serve
with crisp hash browns, vegetable, biscuits, whole wheat bread or
muffins)
CRUSTLESS QUICHE
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10 eggs
1 c. self-rising flour
1 lb. cottage cheese
1 lb. Jack or Swiss cheese (or combination,
shredded)
1 med. onion (chopped)
2 tsp. margarine cooking spray
Sauté onion in margarine. Set aside. Beat eggs until frothy, stir in flour,
cottage cheese, mix well. Stir in onion and cheese, stir to blend. Pour into
a sprayed 9 x 13 or 10 x 13 baking dish.
Bake at 350º for 30 - 35 min. or until golden on top. Makes 8 lg. servings
or 10 a little smaller. (serve with fresh salad, crisp hash browns and or
wheat muffins/bread)
EGGS LORRAINE
2 c. Swiss or cheddar cheese or combination
(shredded)
8 lg. eggs
1/2 c. whipping cream or 1/2 c. evaporated
milk
8 slices bacon (cooked crisp)
cooking spray
Garnish: fresh minced parsley
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Spray an 8 in. square baking dish, sprinkle with 1/2 cheese. Crack eggs
evenly over cheese. Break egg yolks, but do not stir. Drizzle cream over
eggs, top with remaining cheese. (Can be refrigerated at this point to
pre-pare later) Bake at 350º for 20 to 25 min. or until eggs are set, but
not hard and cheese is melted.
Lay crisp bacon on top and return to oven and bake for 2 - 3 min. longer.
Sprinkle with parsley, serve immediately.
Makes 4 servings.
(for a luncheon, serve with fresh fruit compote and muffins - for Dinner,
serve with fresh salad, biscuits)
POACHED EGGS IN SPICY SAUCE
2 tbs. olive oil
1/2 - 3/4 sm. onion (chopped fine)
1 (28 oz.) can diced tomatoes
4 lg. fresh basil leaves (chopped) or 1/8 tsp.
dried oregano
1/4 tsp. salt
pinch crushed red pepper or cayenne
8 lg. eggs
sliced crusty Italian bread
Parmesan cheese
In lg. nonstick skillet heat oil over med. heat, cook onion until tender and
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golden. Add tomatoes to skillet, stir in basil, salt and pinch of pepper. Re-
duce heat to med. low, cover and simmer 10 min. to blend flavors and to
reduce liquid slightly.
Break egg into a cup and carefully slide into tomato mixture, repeat with all
eggs. Cover skillet and cook eggs for 3 - 5 min. or until whites are set.
Place bread slices on plates and serve eggs and sauce immediately over
bread. Place a shaker of parmesan cheese on table. Serves 4.
(serve with side salad - dessert)
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Lamb
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GREEK LAMB BURGERS
Burgers:
1 lb. lean ground lamb
2 tbs. plain dry bread crumbs
2 tbs. plain yogurt
2 tbs. fresh mint leaves (chopped)
1 lg. egg
1 tsp. garlic (minced)
1 tsp. ground cumin
1 tsp. dried oregano
Mix ingredients until well blended, with your hands is best, but do not over
mix. Shape into four 4 in. patties. Cover and refrigerate while preparing the
sauce.
Cucumber-Yogurt Sauce (Tzatziki):
1 c. plain yogurt
1 c. cucumber (seeded and diced)
3 tbs. red onion (chopped)
2 tbs. fresh mint leaves (chopped)
3/4 tsp. salt
1/2 tsp. garlic (minced)
In a bowl, mix all ingredients together, set aside for flavors to blend while
cooking burgers.
Put burgers in lg. nonstick skillet, heat over med. high heat. When hot,
place burgers in skillet, do not crowd. Sear one side well and turn, cover
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and let cook for about 10 min. or until completely cooked through. Do not
turn again. Remove from skillet and cut in half.
4 regular size pita bread, warmed in oven (cut
in half)
4 leaves Romaine lettuce
1/2 pt. cherry or grape tomatoes (cut in half)
On a serving platter, arrange the lettuce leaves (tear in half) and the
tomatoes. Tuck burgers into pita bread pockets and arrange on serving
platter. Serve with sauce spooned over burgers. Diners can add the lettuce
and tomatoes. Serve with extra sauce.
Makes 4-6 servings.
(complete meal dessert)
GREEK LAMB CASSEROLE
lemon 1/4 c. flour
tsp. salt
tsp. pepper
1/2 lb. lamb stew meat (use least expensive
cut) (cut in 1 1/2 in. chunks)
tbs. olive oil
2c. onion (chopped)
1tbs. garlic (minced)
1 (14 1/2 oz.) can chicken stock (or chicken
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bouillon and water)
2tsp. dried oregano
1tsp. cinnamon
1tsp. ginger
2 (15 1/2 oz.) cans garbanzo beans (chick
peas) (rinsed)
3/4 c. mixed country marinated olives (pitted)
1/4 c. parsley or mint (chopped)
Use a vegetable peeler or very sharp paring knife and cut yellow part of lemon in strips. (be careful not to get into white pith) Then cut crosswise into small pieces. Set aside. Halve and juice lemon, set aside. Keep all separate. Mix flour and 1/2 of salt and pepper in bag, add lamb and toss to coat.
Heat oil in lg. deep skillet over med. high heat. Add lamb and brown on all sides, in batches. Remove with slotted spoon and put into a 2 1/2 - 3 qt.
baking dish. Add onion and garlic to skillet and sauté until soft.
Add broth, lemon juice, oregano, cinnamon, ginger, chick peas and remaining salt and pep-per. Bring to a boil, stir in olives. Remove from
heat and pour over lamb. Cover tightly with lid or foil. Bake at 325º for 1 1/2 hrs. or until lamb is ten-der. Mix lemon pieces and parsley or mint together and refrigerate. Serve at
table for garnish.
Makes 6-8 servings.
(serve with yellow or zucchini squash, sautéed with minced garlic, rice and
crusty bread)
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LAMB SHANK DINNER
Barbecue Sauce:
1/2 c. catsup
2 tbs. brown sugar
1 tbs. Worcestershire sauce
1 tbs. vinegar dash Tabasco
1 clove garlic (minced)
1/4 tsp. dry mustard
1/4 tsp. salt
Combine all ingredients in a sauce pan, heat over low 5 min. Stir occasion-
ally. Set aside.
Shank and Beans:
1/4 c. flour
1 tsp. salt
1/4 tsp pepper
4 lamb shanks
2 tbs. shortening
1/4 c. water
4 med. potatoes (peeled, sliced 1/2 in. thick)
1 (16 oz.) can green beans (drained)
Mix flour and seasonings, coat meat. Melt shortening in Dutch oven; brown
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meat on all sides. Brush meat with barbecue sauce. Pour water into pan.
Cover and bake at 350º for 1 hr.
Remove from oven and baste with barbecue sauce. Add potatoes and
season with salt. Recover and bake 1 hr. longer. Remove from oven, and
baste again. Add beans and bake for 30 min. more, uncovered.
Makes 4 servings.
(Complete meal - dessert)
LAMB STEW WITH DUMPLINGS
Stew:
3 tbs. margarine
2 1/2 lb. lamb stew meat (cut in 2 in. cubes)
1 tsp. salt
1/8 tsp. pepper Boiling water
8 sm. carrots (peeled, cut in 1 in. pieces)
1 c. celery (diced)
1/2 c. onion (diced)
1 1/2 tsp. celery salt
Dumplings (recipe follows)
Heat margarine in lg. heavy saucepot. Add lamb and brown on all sides. Add salt, pepper and just enough water to cover meat. Bring to a boil over
high heat; reduce heat and simmer 1 1/2 hr., or until lamb is almost ten-der. Add vegetables and celery salt. Simmer 10 min. longer. Drop dumplings by tablespoonfuls, being sure each rests on a piece
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of meat. Cook uncovered, 10 min. on low heat. Cover and cook 10
min. longer.
Makes 6 - 8 servings.
(salad, dessert)
Dumplings:
Sift together in a bowl 1 1/2 c. sifted flour, 2 tsp. baking powder and 3/4
tsp. salt. Cut in 3 tbs. shortening. Stir in 3/4 c. milk. Mix only until blended.
Makes about 8 dumplings.
Don’t forget to check Grandma’s website once in a while for updates!
www.pennypinching-grandma.com
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Pasta
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Cheese Noodle Ring with Filling
1 (8 oz.) pkg. wide noodles (broken into 1 in.
pieces)
Boiling water
salt
1 c. milk
3 eggs (well beaten)
2 c. sharp cheddar cheese (shredded)
salt and pepper (to taste)
Fillings (recipes follow)
Cook noodles in boiling, salted water according to pkg. directions. Drain,
set aside, and keep warm. Scald milk; pour gradually and gently into
beaten eggs, stirring constantly. Add egg mixture to noodles with 1 1/2 c.
of cheese, salt and pepper.
Mix well. Spoon into a well greased 10 in. ring mold. Set mold into a pan of
hot water. Bake at 325º for 45 min. Un-mold on baking sheet, sprinkle with
remaining cheese. Place under broiler until cheese browns. Slide ring onto
a lg. serving platter. Fill center with choice of fillings.
Tuna and green beans in mushroom sauce:
Combine a (10 1/2 oz.) can cream of mushroom soup,
1/2 c. milk.
2 c. cooked green beans
(7 oz.) can of tuna (white chunk or solid, drained and broken in pieces).
Heat to boiling for 1 - 2 min.
Chicken and peas in chicken or celery sauce:
Combine a (10 1/2 oz.) can cream of chicken or cream of celery soup, 1/2
c. milk, 2 c. cooked peas and a (6 1/2 oz.) can chicken (drained, broken
in pieces). Heat to boiling for 1 - 2 min.
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Slice ring and serve with sauce.
Makes 6 - 8 servings.
(serve with coleslaw or salad - dessert)
FETTUCCINE WITH CHERRY TOMATOES
2 pkg. (9 oz.) refrigerated fettuccine or dry
fettuccine (enough for 4)
1 pt. cherry or grape tomatoes
2 tsp. garlic (minced)
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. basil or parsley (fresh, chopped fine)
1/2 c. ricotta cheese
Bring a lg. pot of water to a boil, add fettuccine and cook according to pkg. directions. Drain well and return to pot. While pasta is cooking, heat oil in a lg. nonstick skillet. Add tomatoes,
garlic, salt and pepper. Stir over med. heat until tomatoes soften, about 3
min. Pour over pasta in pot, add basil or parsley and toss to mix. Spoon
into serving bowls, dollop with cheese.
Makes 4—6 servings.
(serve with crusty or garlic bread - dessert)
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LASAGNA PRIMAVERA
1 jar (17 oz.) Alfredo pasta sauce
1/2 c. low fat milk
2 c. frozen broccoli florets (thawed)
2 c. frozen asparagus pieces (thawed)
1 c. frozen peas and carrots or 1 sm. can peas
and carrots (drained)
1 jar (6 1/2 oz.) roasted red peppers (cut in
strips)
8 no-boil lasagna noodles (8 oz. box)
1/4 c. parmesan cheese (grated)
Stir sauce and milk in 1 qtr. measuring cup, until smooth. Mix vegetables
together in a lg. bowl. Spread 1/2 c. sauce mixture in the bottom of a 9
in. sq. baking pan or dish.
Top with 2 noodles. Spread 1/2 c. sauce over noodles, cover completely.
Top with 1 1/2 c. vegetable mixture and 1 tbs. cheese. Repeat layers 3
times, cover with foil.
Bake at 350º, 35 - 40 min. or until noodles in middle are tender when
pierced.
Makes 4-6 servings.
(serve with fresh salad—garlic bread)
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LINGUINI WITH ROASTED VEGETABLES
1 1/2 lb. plum tomatoes (cut in 3/4 in. chunks)
2 lg. zucchini (1 1/4 lb.) (quarter lengthwise,
cut crosswise in 3/4 in. pieces)
1 yellow squash (straight or crookneck, 4 oz.)
(procedure same as zucchini)
2 red bell peppers (cut in 1/2 in. pieces)
1 med. onion (coarsely chopped)
3 tbs. olive oil
1 1/2 tbs. garlic (minced)
1 tsp. salt
1/2 tsp. pepper
1 lb. linguini or spaghetti
1/2 c. parmesan cheese (grated)
1/3 c. basil or parsley (fresh, chopped)
parmesan cheese
Adjust oven racks, dividing oven in thirds. Heat to 450º. Put first 9 ingredients in a lg. bowl. Toss to mix and coat. On two rimmed baking (cookie) sheets, spread mixture. Put in oven and roast for 20 - 25 min.; switching pans once until vegetables are tender. Cook pasta as per pkg. directions. Drain and reserve 1/2 c. pasta water. Return pasta to pot and add vegetables. Scrape baking sheets to remove
any bits and juices.
Add reserved liquid, cheese and basil or parsley. Toss to mix. Serve additional cheese at the table.
Makes 4—6 servings.
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(complete meal, crusty or garlic bread or salad
PASTA CACCIATORE
3 tbs. olive oil
1 lb. chicken any pieces, boneless, skinless,
cut in bite size chunks)
3/4 tsp. salt
12 oz. twisted pasta
1 med. onion (chopped)
1 lg. yellow bell pepper (cut in 3/4 in. pieces)
1 box (10 oz.) mushrooms (sliced)
1 tbs. Garlic (minced)
3/4 tsp. Italian seasoning (dried)
1/4 tsp. red pepper (crushed)
1 (14 1/2 oz.) can diced tomatoes (un-
drained)
1 c. mixed marinated olives (pitted, halved)
1/3 parsley (fresh, chopped)
Cook pasta as per pkg. directions. Drain and reserve 3/4 c. liquid; return to pot, set aside to keep warm. Meanwhile, as pasta cooks, heat 2 tbs. oil in lg. skillet over med. high heat. Sprinkle chicken with 1/4 tsp. salt. Place in skillet and sauté 2 - 3 min. until lightly browned, but not fully cooked. Remove to a plate.
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Add remaining oil to skillet with onion, pepper, mushrooms, garlic, season-ing, red pepper and remaining salt. Cook, stirring often, 5 min. or until liq-uid evaporates and vegetables start to brown. Add reserved liquid, stir in tomatoes and olives. Simmer, low heat, 8 min. Add parsley and chicken and continue to simmer 2 - 3 min. or until chicken is cooked. Add sauce to warm pasta in pot, toss to coat. Serve with shredded cheese.
Makes 4—6 servings.
(complete meal, crusty or garlic bread or salad)
PASTA PIZZA
2 c. fusilli or elbow pasta (cooked and drained)
1 egg (beaten)
1/4 c. milk
2 tbs. parmesan cheese (grated)
1/2 - 1 lb. lean ground beef
1 clove garlic (minced)
1 sm. onion (chopped fine)
1 med. green or yellow bell pepper (cut in 2 in.
strips
1 (14 1/2 oz.) can Italian style stewed
tomatoes
1/2 tsp. dried Italian seasoning
1 (4 oz.) jar or can sliced mushrooms
(drained)
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1/4 tsp. red pepper (crushed)
1 c. or more mozzarella cheese (shredded)
cooking spray
Mix together egg, milk and parmesan, add macaroni and mix well. Spray a
12 in. pizza pan and spread pasta mixture evenly. Bake 20 min. at 350º.
Set aside.
Cook beef and garlic in lg. skillet until no longer pink. Drain any fat. Add onion, peppers, tomatoes and seasonings. (cut up any lg. pieces of tomato) Cook uncovered 10 - 12 min. or until vegetables are tender-crisp and most liquid is evaporated. Stir in mushrooms and red pepper. Spoon meat mixture over baked crust, sprinkle with mozzarella. Bake at
350º for 10 - 12 min. or until cheese is bubbly and starting to brown.
Serve, cutting in wedges.
Makes 6 servings.
(serve with fresh salad)
PASTA PRIMAVERA
2 tbs. margarine
4 c. fresh or frozen vegetables (peas,
mushrooms, red bell pepper, zuc-chini, onion)
(sliced)
2 cloves garlic (chopped fine)
1 1/3 c. milk
1 pkg. Knorr Alfredo Pasta Sauce mix
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8 oz. penne or fettuccine pasta (cooked and
drained)
parmesan cheese
In a lg. skillet, melt margarine over high heat and cook vegetables and
garlic until tender crisp. Stir in milk and sauce mix. Bring to a boil, stirring
constantly.
Reduce heat and simmer stirring constantly for 1 min. Combine sauce and
hot pasta, sprinkle with parmesan cheese, if desired.
Makes 4 servings.
(Serve with crusty or garlic bread)
PASTA WITH SPINACH AND CHERRY
TOMATOES
4 tbs. olive oil
1 tbs. garlic (minced)
1 (10 oz.) bag fresh spinach (remove tough
stems) (tear in pieces)
1/2 tsp. salt
1/2 tsp. pepper
1 pt. cherry or grape tomatoes (if lg., halve or
quarter)
12 oz. bow-tie pasta
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1/2 c. pine nuts or slivered almonds (toasted)
3/ 4 c. parmesan cheese (fresh shredded)
Bring pot of water to boil, cook pasta according to pkg. directions. Drain well, set aside to keep warm. Meanwhile, heat 1 tbs. oil in lg. skillet over med. heat. Add 1/2 garlic. Sauté until golden. Add 1/2 spinach and 1/2 salt and pepper, sauté 1 min. or until wilted. Add remaining spinach and cook until wilted. Remove to a plate. Add remaining oil and garlic to skillet, sauté; add tomatoes and
remaining salt and pepper. Cook for 1 min. or until tomatoes start to
release juices. Put all ingredients into a large bowl, tossing to coat. Serve
at room temp.
Makes 4—6 servings.
(complete meal, with crusty bread or as a side dish)
PASTA WITH SPRING VEGETABLES
12 oz. pasta (elbows, short corkscrew, etc.)
1 (10 oz.) box frozen petite green peas
2 tbs. olive oil
1 lb. fresh asparagus (tough ends broken off,
cut in 2 in. pieces) or
1 lb. fresh green beans (remove ends and
string, cut in 2 in. pieces)
1 med. yellow squash (cut in half lengthwise,
sliced crosswise in 1/2 in. pieces)
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8 oz. sugar snap peas (remove ends and
string)
1 tbs. garlic (minced)
1 pt. grape or cherry tomatoes
1 tsp. salt
1/2 tsp pepper
1 tbs. cornstarch
1 1/2 c. chicken broth
3 scallions (sliced thin)
1 lemon (grate zest and juice)
parmesan cheese (topping)
Cook pasta as per pkg. directions, add peas last 3 min. of cooking. Drain and return to pot. Set aside. In a lg. deep skillet heat oil over med. high heat, add asparagus or beans,
snap peas and squash. Sauté 3 min or until tender-crisp. Stir in garlic,
tomatoes, salt and pepper. Cook 2 min. or until tomatoes start to release
their juices.
Stir together cornstarch and broth until well blended, add to skillet and
cook until slightly thickened. Add vegetables, scallions, lemon zest and
juice to pasta, toss to coat well.
Put into pretty serving bowl. Parmesan cheese on table.
Makes 8 servings.
Note: Recipe can be halved, or doubled.
(serve with crusty bread - dessert)
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PASTA WITH TOMATOES & MOZZARELLA
CHEESE
8 oz. gemelli or fusilli pasta (twisted pasta)
2 c. sm. broccoli florets
2 tbs. olive oil
2 tbs. rice vinegar
6 sun-dried tomatoes (chopped)
1 clove garlic (minced)
1/2 tsp. salt
1/2 tsp. pepper
8 oz. red tomatoes (diced)
8 oz. yellow tomatoes (diced) (can use all red,
if necessary)
8 oz. mozzarella cheese (shredded or diced)
1/2 c. Kalamata (Greek)
olives (pitted, coarsely chopped)
1 c. Basil leaves (stacked and sliced in narrow
strips)
parmesan cheese (grated)
Bring water to boil in lg. pot, cook pasta according to pkg. directions. Stir in broccoli for last min. of cooking. Drain and rinse under cold water, set aside to drain and cool. In lg. bowl, whisk together oil, vinegar, garlic, salt and pepper until
blended. Add tomatoes, mozzarella, olives and pasta. Toss to coat. Serve
at room temperature. Serve with Basil and parmesan.
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Makes 4—6 servings
(crusty or garlic bread)
PENNE RIGATE WITH SWEET-AND-SPICY
PICADILLO SAUCE
1 (16 oz.) pkg. penne pasta or penne rigate
(bow-tie pasta)
(cooked and drained, reserve 1c. liquid)
2 tsp. olive oil
1 sm. onion (chopped fine)
2 cloves garlic (minced)
1/4 tsp. ground cinnamon
1/8 - 1/4 tsp. cayenne pepper
1/4 lb. lean ground beef
salt
1 (14 oz.) can whole tomatoes in puree' (or
whole tomatoes in juice)
1/2 c. dark seedless raisins
1/4 c. salad olives (drained) or pimento-
stuffed (chopped)
Fresh parsley (chopped, for garnish)
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In a nonstick lg. skillet, heat oil over med. heat, add onion and cook until
tender. Stir in garlic, cinnamon, and red pepper, cook 30 sec. Increase
heat to med. high and add beef and salt.
Cook, stirring frequently, until beef be-gins to brown. Spoon off any excess
fat. Stir in tomatoes, raisins, and olives. Break up tomatoes with wooden
spoon. Cook until sauce thickens slightly.
In saucepot with pasta add beef mixture, toss well to coat. Season with
salt to taste. Garnish with parsley.
Makes 4—6 servings.
(serve with side salad, crusty or garlic bread)
PENNE WITH ASPARAGUS AND CHICKEN
SAUSAGE
3 tbs. olive oil
1 bunch asparagus (1 1/4 lb.) cut diagonally in
2 in. pieces
12 oz. fully cooked chicken sausage, sliced
3/4 tsp. salt
1 lb. penne pasta
1 c. frozen green peas
1 med. onion (chopped)
1 c. carrots (shredded)
1 (14 1/2 oz.) can diced tomatoes (un-
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drained)
1 1/2 tsp. salt-free seasoning blend
3/4 c. Half & Half
1/2 c. parmesan cheese (grated)
Bring water to boil in a large pot according to pasta directions. Meanwhile, heat 2 tbs. oil in large skillet over med. high heat. Add asparagus, sausage and 1/4 tsp. salt. Cook for 5 - 6 min., stirring often, until asparagus is ten-der crisp. Remove to a plate, set aside. Stir pasta in boiling water, stir peas in for last 5 min. of cooking time. Add remaining oil to skillet and sauté onions and carrots until onion softens. Add tomatoes, seasoning, salt and 1/2 c. water from pasta pot. Cover and simmer (low heat) 8 min. Drain pasta, return to pot, set aside. Return asparagus mix to skillet and Half & Half, simmer 2 min. or until heated through. Pour everything over pasta and sprinkle with cheese. Toss to mix. Makes 6-8 servings. (Complete meal; serve with salad and or bread)
PROVENCAL PASTA
1 lb. fusilli pasta (twisted)
2 chicken bouillon cubes
1/2 tsp. dried thyme
3 med. all-purpose potatoes (about 1 lb.)
(scrubbed, cut in 1/2 in. cubes)
8 oz. fresh green beans (cut in 2 in. pieces)
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1 (6 oz.) can chunk light tuna in oil
1 c. red onion (cut in thin slivers)
3 tbs. lemon juice
Cook pasta per pkg. directions al dente'. Drain, return to pot. Meanwhile, in a lg. nonstick skillet, bring 2 c. water, bouillon cubes and thyme to a boil. Add potatoes and beans, cover and simmer 12 - 15 min.,
until vegetables are tender. Add to pasta along with remaining ingredients,
toss to coat and serve.
Makes 6 servings.
(complete meal, serve with side salad)
TORTELLINI BAKE
2 (9 oz.) pkg. refrigerated cheese tortellini
2 sm. zucchini (diced)
2 sm. yellow squash (diced)
1 med. onion (diced)
2 med. red bell peppers (diced)
2 tsp. dried basil
1 tsp. salt
1 tsp. pepper
2 tbs. olive oil
2 c. Mozzarella cheese (shredded)
2 c. Half & Half or 1 (12 oz.) can evaporated
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milk and water to equal
Cook tortellini according to pkg. directions. Drain, set aside. In a lg. skillet,
sauté zucchini, squash, onion, red pepper and seasonings in oil until vege-
tables are tender-crisp. Combine all ingredients and pour into a greased 3
qt. baking dish. Bake, uncovered, at 375º for 30 min. or until completely
heated through.
Makes 10 - 12 servings.
Recipe can be halved.
(serve with crusty or garlic bread, fresh salad)
TORTELLINI WITH TEX-MEX TOMATO
CREAM SAUCE
2 pkg. (9 oz. each) refrigerated cheese
tortellini
1 tbs. olive oil
1/2 c. scallions (sliced)
2 fresh jalapeno peppers (seeded and sliced)
1 1/2 tsp. garlic (minced)
1 (16 oz.) can crushed tomatoes in puree'
1/2 tsp. salt
1/4 c. cream cheese or Neufchatel 1/4 c.
cilantro (chopped)
Bring water to boil in a lg. pot, cook tortellini according to pkg. directions.
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Drain well, return to pot. Meanwhile, heat oil in a lg. nonstick skillet. Add scallions, jalapenos and
garlic. Stir over med. heat until onion is translucent. Stir in tomatoes and
salt. Simmer on low heat for about 1 min., add cream cheese; stir until
cheese melts.
Remove from heat and stir in cilantro. Spoon tortellini into serving bowls,
top with sauce and sprinkle with a little cilantro. Note: If you do not want
the "kick" this dish can be made without the jalapeno peppers.
Makes 6—8 servings.
(Serve with bread, your choice)
TUNA RIBBONS
2 1/2 c. sugar snap peas (ends and strings
removed)
1 lg. red bell pepper (cut in narrow strips)
2 med. lemons (juiced - 1/3 c. juice)
1 box (8 oz.) lasagna noodles
2 (6 oz.) cans solid white tuna in oil (un-
drained)
Bring 8 c. water to a boil, add noodles, boil gently 5 min. Add peas, cook
2 - 3 min more until peas are tender and pasta is al dente'. Drain and place
in a serving bowl. Add rest of ingredients and toss to coat well. Serve
immediately.
Makes 6—8 servings.
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(complete meal - dessert)
99
Pork
100
BARBECUE PORK KABOBS
12 cubes of pork meat from chops
1 lg. green bell pepper (cut in 1 in pieces)
1 lg. red bell pepper (cut in 1 in. pieces)
1 lg. onion (cut in 1 in. cubes)
12 med. mushrooms
1 c. barbecue sauce (your choice)
2 c. rice (cooked)
1 (15 oz.) can red beans or kidney beans
(drained)
In a zippered plastic bag, place meat, vegetables and barbeque sauce; put
in refrigerator to marinate for 2 - 3 hr. Remove from refrigerator and
thread on 4 metal skewers or on bamboo (that have been soaked in water
for 20 min.)
Grill over charcoal or under broiler, 15 - 20 min. or until meat is tender
and everything is lightly brown. Brush with sauce several times while
cooking, but not the last 5 min.
Mix beans into rice and pour onto a serving platter, rest kabobs over
rice.
Serves 4.
(Sort of a Southern rendition.)
(serve with hushpuppies, corn bread)
101
BRAISED PORK WITH CABBAGE
1 bone in pork shoulder roast (about 4 lb.,
trimmed)
2 tsp. salt
2 slices bacon (cut in 1/4 in. pieces
1 med. (2 1/2 lb.) head cabbage (remove
outer leaves and cut in 8 wedges)
1 c. water
1 (16 oz.) pkg. wide egg noodles
Dry pork roast with paper towel, sprinkle with 1 tsp. salt; set aside.
In wide bottomed 6 - 8 qt. Dutch oven, cook bacon over med. heat until
brown. With slotted spoon, remove bacon to paper towel to drain. Place
pork roast in pot and brown on all sides.
Heat oven to 400º. Arrange cabbage around pork, return bacon to pot. Add
water and remaining salt; heat to boiling. Cover and place in oven for 2 hr.,
stirring cabbage once halfway through cooking time. About 30 min. before
pork is done, prepare noodles per pkg. directions, drain. Transfer pork to
cutting board, slice 1/2 in. thick. Serve with noodles, cabbage and pan
juices.
Makes 8 - 10 servings.
(complete meal - dessert)
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CHEESY BROCCOLI HAM BAKE
1 (10 oz.) box frozen broccoli (cooked and
drained)
1 (10 3/4 oz.) can cheddar cheese soup
1/2 c. sour cream
2 c. ham (leftover, chopped)
2 c. rice (cooked)
1/2 c. soft bread crumbs (topping)
1 tbs. margarine (melted) (topping)
Mix together all ingredients (except topping). Pour into a 1 1/2 qt. casse-
role. Combine bread crumbs and margarine, sprinkle over top.
Bake at 350º for 30 to 35 min. or until thoroughly heated.
Makes 4 - 6 servings.
(serve with corn bread, biscuits or crusty bread)
CHEESY PORK CHOPS ‘N’ POTATOES
1 (8 oz.) jar pasteurized processed cheese
spread
1 tbs. vegetable oil
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6 thin pork chops (1/4 - 1/2 in. thick)
seasoned salt
1/2 c. milk
4 c. frozen cottage fries
1 1/3 c. French's French fried onions (divided)
1 (10 oz.) box frozen broccoli spears (thawed,
drained) or
1 sm. head fresh broccoli (divide and cook 3 -
4 min. before using)
Spoon cheese into 12 x 8 or 13 x 9 baking dish; Place in oven at 350º until
cheese melts; about 5 min. In a lg. skillet, heat oil. Brown pork chops on
both sides, drain. Sprinkle chops with seasoned salt; set aside. Use a fork
and stir milk into cheese in casserole, mix well..
Stir fries and onions into cheese/milk mixture. Arrange broccoli spears over
top with stalks pointing into center. Place pork chops over top of broccoli
stalks. Bake, covered, for 35 - 40 min. or until pork is cooked.
Top with remaining fried onions and bake, uncovered for about 5 min. or
until onions are golden brown.
Makes 6 - 8 servings.
(serve with bread of choice)
FOUR LAYER DINNER
1 (16 oz.) can green beans (drained)
8 slices cooked ham or
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1 (12 oz.) can pork luncheon meat (cut in 8
slices)
1 (10 1/2 oz.) cream of celery soup
1/4 c. mayonnaise
1 tsp. prepared mustard
5 slices sharp cheddar cheese
1/4 c. dry bread crumbs
1 tbs. margarine (melted)
Place beans in un-greased 1 1/2 qt. casserole. Top with meat slices. Mix
soup, mayonnaise and mustard; pour over meat and beans. Top with
cheese. Toss bread crumbs in melted margarine; sprinkle over cheese.
Bake at 350 for 30 min., uncovered.
Makes 4—6 servings.
(Side salad, bread)
GINGERED PORK AND VEGETABLE STIR-FRY
12 oz. pork tenderloin (cut in 1 in. cubes)
2 tbs. fresh ginger (grated)
1 c. chicken broth
2 tbs. teriyaki sauce
2 tsp. cornstarch
2 tsp. vegetable oil
8 oz. snow peas (strings removed)
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1 med. zucchini (cut in half lengthwise and
thin sliced crosswise)
3 green onions (cut in 3 in. pieces)
In a med. bowl, mix pork and ginger. Set aside. In a cup, mix broth,
teriyaki sauce and cornstarch. Set aside. In a nonstick lg. skillet, heat 1
tsp. oil over med. high heat.
Add snow peas, zucchini and onions, stir and fry until lightly brown and
tender-crisp. Transfer to lg. bowl. In same skillet, heat remaining oil and
add pork and stir-fry until pork just loses its pink color, about 3 min. Put
pork in bowl with vegetables.
Stir cornstarch mix to blend, add to skillet and heat to boiling, stir until
sauce thickens. Return pork and vegetables to skillet, toss to coat, heat
through.
Makes 4 servings.
(serve with cooked rice)
HAM AND ASPARAGUS BAKE
6 slices of baked ham (med. slice)
24 asparagus spears (cooked, drained)
3 eggs
1 1/2 c. heavy cream salt and pepper (to
taste)
1 lg. tomato (fairly thin sliced)
1/2 c. Swiss cheese (shredded)
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2 tbs. parmesan cheese (grated)
Wrap each ham slice around 4 asparagus spears and place seam side down
in a 10 x 8 or 11 x 7 shallow baking dish. Beat together eggs, cream, salt
and pepper, pour over ham rolls.
Bake for 35 min. or until knife inserted in egg mixture comes out clean.
Place sliced tomatoes over the top and sprinkle with both cheeses. Return
to oven and bake until cheese is completely melted and starting to brown.
Makes 4 -6 servings
(complete meal, serve with choice of bread)
HAM AND VEGETABLE FRITTATA
1 (16 oz.) bag frozen mixed vegetables
(broccoli, corn and red peppers)
6 lg. eggs (beaten)
8 oz. baked ham (diced)
1 tbs. vegetable oil
3/4 c. cheddar cheese (shredded)
Cook frozen vegetables in water on high heat for 3 min. Drain, set aside.
Whisk eggs in a bowl until frothy. Heat oil in a lg., nonstick skillet, pour in
eggs, sprinkle with ham, vegetables and cheese.
Cover and cook on med. low 6 min. or until eggs are set on the bottom,
but still slightly wet on top. Place skillet under broiler, 4 - 5 in. from heat
for 1- 3 min. until top is set and slightly golden. Slide onto serving plate,
cut in wedges.
Makes 4 - 6 servings.
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(complete meal, serve with crusty bread)
MEXICAN MEDLEY
1lb. bulk pork sausage
2 med. onions (chopped fine)
1 c. green pepper (chopped fine)
7 oz. wide noodles (uncooked)
1 (16 oz.) can tomatoes (un-drained)
1 c. sour cream
3/4 c. water
1 tbs. sugar
2 tsp. salt
1- 2 tsp. chili powder
parsley (garnish) (optional)
In lg. skillet, cook and stir sausage, onion and pepper until meat is brown
and vegetables are tender. Drain off fat. Stir in the remaining
ingredients. Cover and simmer 30 min. or until noodles are tender. (add
small amount of water, if necessary)
Garnish with parsley, if desired.
Makes 4 - 6 servings.
(Serve with fresh salad and or bread)
108
NEW TWIST PORK DISH
4 oz. twist macaroni (cooked, drained)
1 med. onion (chopped fine)
1/3 c. green pepper (chopped)
1 tbs. margarine
1 (12 oz. can) pork luncheon meat (cut in
cubes)
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. catsup
1/3 - 1/2 c. cheddar cheese (shredded)
In lg. skillet, melt margarine; cook onion and pepper until tender. Stir in
remaining ingredients. Pour into un-greased 1 1/2 qt. casserole. Cover;
bake at 400º for 30 min.
Makes 4 - 6 servings.
(serve with sliced tomatoes, bread, dessert)
109
PORK AND APPLE STEW WITH DUMPLINGS
Stew:
1/2 c. low fat milk
2 tbs. flour
1 tbs. plus 1 tsp. oil
1 lb. pork shoulder (for stew, cut in 3/4 in.
pieces)
1 sm. onion (coarsely chopped)
2 stalks celery (sliced thin)
2 c. baby carrots (bagged) or carrots sliced
small
3/4 tsp. rosemary
3/4 tsp. thyme
3/4 tsp. salt
4 c. chicken broth (can or box) or chicken
bouillon and water to equal 2 med.
Granny Smith apples (cored, cut in 1/2 in.
pieces)
1 c. frozen green peas
Dumplings:
3/4 c. flour (slightly rounded)
1 1/2 tsp. baking powder
1/4 tsp. salt
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1/4 c. parsley (fresh, chopped fine)
1/2 c. low fat milk
Heat oil in a 4 - 5 qt. Dutch oven over med. high heat, add pork and sauté
2 min, until pork is no longer pink. Remove with a slotted spoon to a
plate. Set aside.
Put onion, celery, and carrots in pot, cook over med. heat about 5 min.
until soft. Add pork, rosemary, thyme and salt, cook 1 min. Add broth,
cover and bring to a boil. Mix flour and milk in a jar, shake to blend. Pour
into stew, stirring constantly. Reduce heat to a simmer and cook 3 min. or
until slightly thick and creamy. Make dumplings.
Mix flour, baking powder and salt in a bowl. Stir in parsley, then milk,
until blended.
Stir apples and peas into stew, return to a simmer. Drop 12 spoonful of
dough into stew. Cook 5 min., cover and cook 10 min. longer or until tooth-
pick inserted in center of dumpling comes out clean.
Makes 4 - 6 servings, depending on size.
(Complete meal - dessert)
PORK CHILI STEW
2 tbs. vegetable oil
1 lb. boneless pork (cut in 3/4 in. cubes)
1 lg. clove garlic (minced)
1 tbs. chili powder
1 tsp. ground cumin
111
1 (11oz.) can Nacho Cheese soup/dip
1 c. beer
1 c. tomatoes (diced)
1 (16 oz.) can white beans (drained)
sour cream (garnish)
sliced green onions (garnish)
2 c. rice (cooked)
Brown pork in hot oil; in a 3 qt. saucepan. Add garlic, chili powder, and cumin. Cook 5 min. Stir in soup, beer and tomatoes, heat to boiling. Reduce heat to low and simmer 40 min. or until pork is fork-tender. Add beans to pork mixture, heat through. Serve over rice. Garnish
with sour cream and onions.
Serves 4.
(serve with side salad - dessert)
PORK CHOPS PIZZAIOLA
4 pork chops or pork steaks (about 3/4 in.
thick)
1/2 tsp. black pepper
2 cloves garlic (minced)
2 c. mushrooms (sliced thin)
112
2 lg. tomatoes (peeled, diced) or 1 (15 oz.)
can diced tomatoes
1 green pepper (cut in 1 in. pieces)
1/2 c. dry white wine or chicken broth
(bouillon cube and water)
1 tsp. dried oregano
1/2 - 1 tsp. salt
4 tbs. parmesan cheese (optional)
Sprinkle chops on both sides with pepper. Heat heavy skillet, add chops
and brown on both sides, about 5 min. per side. Remove chops, set aside.
Add garlic, mushrooms, tomatoes and green peppers to skillet.
Place chops on top of vegetables. Add wine, sprinkle with oregano. Cover
and cook 15 min. or until vegetables are tender-crisp. Sprinkle with salt.
Remove chops to serving dish, spoon vegetables over.
Reduce juices in pan down to about 3 tbs. Spoon over vegetables and
sprinkle with parmesan.
Serves 4. Recipe can be doubled, tripled. Serve over or with hot buttered
noodles.
Makes 4— 6 servings.
(Fresh salad - bread - dessert)
113
PORK CHOPS WITH APPLES
4 pork chops or pork steaks (fairly thick)
2 tbs. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. pepper
2 tbs. vegetable oil
2 c. onions (sliced)
2 tsp. garlic (minced)
3/4 c. chicken broth or bouillon cube and water
to equal
3/4 c. apple cider or apple juice
2 tbs. brown sugar (packed)
1 each Golden Delicious and Cortland apple
(cored, cut in half and into 3/4 in. slices)
Coat pork chops with a mixture of flour, cinnamon, salt and pepper. Heat 1
tbs. oil in lg. skillet over med. heat. Add chops and cook until brown, about 3
min. per side. Remove chops to a plate.
Add remaining oil to drippings and sauté onions and garlic until golden brown.
Add broth, cider and sugar. Top with apple slices, then chops. Bring to a boil,
reduce heat and simmer 10 min. or until chops are cooked through.
Makes 4- 6 servings.
(serve with fresh salad, mashed potatoes or mashed sweet potatoes, green
vegetable)
114
PORK SANDWICHES ITALIANO
2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper (crushed) (optional)
1 lb. pork tenderloin (trimmed, sliced thin)
2 tbs. olive oil
1 lg. onion (halved, sliced thin)
1 green bell pepper (cut in thin slices)
1 yellow bell pepper (cut in thin slices)
4 med. plum tomatoes (or any tomatoes) (cut
in chunks)
8 slices crusty Italian bread
1 clove garlic (cut in half)
Combine seasonings in a cup. Cut tenderloin on an angle into 1/4 - 1/2 in. strips. Sprinkle 2 tsp. spices on meat and rub into meat. Heat oil in lg. non-stick skillet over med. heat. Add pork and cook 2 - 3 min. until lightly
browned. Use a slotted spoon, transfer to plate, keep warm. Add onions, peppers and remaining seasoning to skillet and cook until vegetable are tender. Add tomatoes, cook until soft. Return pork to skillet, heat through. Remove from heat. Rub bread slices with garlic, arrange 2 slices bread on each plate and
spoon pork mixture over or alongside.
Makes 4 servings.
115
(complete meal - dessert)
PORK WITH STUFFING AND SALSA
1 tbs. vegetable oil
2 med. zucchini (quarter lengthwise, slice
crosswise)
1 (16 oz.) box stove-top cornbread stuffing
mix
1 lb. pork cutlets (sliced thin)
1/2 c. bottled salsa (red or green)
Heat 1 tsp. of oil in lg. nonstick skillet over med. high heat. Add zucchini
and stir fry for 2 min. or until tender. Remove from skillet and set aside.
Pour 2 2/3 c. water in skillet, bring to a boil.
Stir in contents of stuffing seasoning packet, cover, reduce heat and
simmer 3 min. Stir in stuffing, re-move from heat and let stand only 3 min.
Add zucchini and arrange on serving platter.
Cover loosely with foil to keep warm. Wipe skillet with a pa-per towel. Add
1 tsp. oil, heat over med. high heat. Add 1/2 of pork and sauté 30 sec. per
side, until lightly browned. Repeat with remaining pork. Place cutlets on
stuffing and top with salsa.
Makes 4 - 5 servings.
(Complete meal - dessert)
116
PORK, APPLE AND SQUASH PIE
2 slices bacon
1 lb. boneless pork butt (cut in 1 in. chunks)
4 tbs. flour
1 c. onion (chopped)
1 1/4 c. chicken broth (or chicken bouillon
cubes and water)
1 c. apple cider
1 lb. butternut squash (peeled, seeded, cut in
1 1/2 in. chunks)
2 Granny Smith apples (peeled, cored, cut in 1
in. chunks)
1/2 tsp. rosemary
1/2 tsp. salt
1/2 tsp. pepper
Biscuit topping
2 tsp. parsley (chopped fine)
2 tsp. scallions (chopped fine)
1/4 tsp. thyme
1 can refrigerated biscuits (10 count)
Cook bacon until crisp. Leave drippings in skillet. Drain on paper towel, crumble into a shallow 2 qt. baking dish. Set aside. Coat pork
117
cubes with 2 tbs. flour and over med. high heat brown in bacon drippings. Remove meat with slotted spoon, put into the baking dish. Add onion to skillet and sauté until golden. Add 1 c. broth, cider, squash, apples, thyme, rosemary, salt and pepper, bring to a boil. Whisk together remaining flour and remaining broth, blend well and pour into skillet. Stir while returning to a boil. Pour all into baking dish over pork and bacon. Cover tightly with foil. Bake at
350º 1 1/4 hrs. until pork is tender. Remove from oven and remove foil.
Sprinkle 1 side of biscuits with the parsley, scallions and thyme mixture.
Place herb side up around the edge of baking dish. Return to oven and
bake for 15 - 18 min. or until biscuits are golden brown.
Makes 4—5 servings.
(complete meal - dessert)
118
Rice
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BEEF STROGANOFF RICE SALAD
1 c. rice (cooked and cooled, not cold)
1/2 lb. fresh mushrooms (quartered)
1 c. celery (sliced)
4 green onions (sliced with tops)
2 c. sour cream
3 tbs. cider vinegar
1/2 tsp. sugar
dash pepper (black or cayenne)
1 1/2 tsp. prepared horseradish
3/4 lb. leftover roast beef (cut in 1 1/2 x 1/4
in. strips
1 can diced beets (chilled and well drained)
lettuce or Romaine
Add mushrooms, celery and onions to rice, set aside. In a bowl, combine sour cream, vinegar, sugar, pepper, mix well. Reserve 1/4 c. dressing. Mix remaining dressing into rice mixture. Cover and refrigerate rice for at least 2 hrs. To serve: Stir horseradish into reserved dressing. Arrange lettuce or
Romaine on a serving platter. Pour rice mixture onto lettuce and arrange
beef and beets on top. Pour horseradish dressing over.
Makes 6 servings.
(complete meal - serve with black bread or Russian rye)
120
CHEESE AND RICE SQUARES WITH SPECIAL
SAUCE
Cheese/rice Squares:
3 c. cooked rice
1/4 c. onion (chopped)
1/2 c. parsley (chopped)
1/4 c. pimento (chopped) (optional)
1 c. sharp cheddar cheese (shredded)
1 1/2 tsp. salt
2 lg. eggs (beaten)
2 c. milk
1 tsp. Worcestershire sauce
margarine/cooking spray
Combine rice, onion, parsley, pimento, cheese and salt in a bowl. Set aside. Whisk eggs, milk, Worcestershire together and add to rice mixture, blending thoroughly. Pout into buttered or sprayed 8 x 8 baking dish. Bake at 325º for 45 min. When ready, cut into squares and serve with special sauce. Recipes follow. Special Sauce:
2 tbs. flour
1/2 tsp. salt
dash pepper
2 tbs. margarine
2 c. milk
121
Melt margarine in a saucepan over low heat, blend in flour and seasonings,
stirring constantly. Add milk and continue to cook until thickened. Add one
of the following variations:
Shrimp Sauce:
1/2 tsp. curry powder
1/8 tsp. sugar
Dash powdered sugar
1 tsp. lemon juice
1- 2 cans small shrimp (drained and rinsed)
Mushroom Sauce:
1/2 lb. mushrooms (sliced)
2 tbs. margarine
1/2 tsp. sweet basil
Sauté mushrooms in margarine, blend in basil.
Chicken or Turkey Sauce:
2 c. chicken or turkey (leftover, diced)
1 tsp. chicken bouillon
Ham Sauce:
2 c. ham (leftover, diced)
1 tbs. Dijon mustard
Recipe serves 6 - 8. (serve with side salad or vegetable)
122
HAM AND RICE GRATIN
1 1/2 c. rice (cooked)
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. milk
1 tsp. dried marjoram
dash pepper
1/8 tsp. garlic powder
1/4 - 1/2 c. cooked ham or turkey (leftover,
cut in strips)
1 c. frozen peas (or 1 c. leftover peas)
1/4 c. parmesan cheese (grated)
Lightly grease or spray a 12 x 8 or 13 x 9 baking dish. In a lg. bowl, com-bine
milk, soup, marjoram, pepper, and garlic powder; stir until smooth. Stir in
cooked rice, ham/turkey and peas.
Pour into baking dish. Bake at 375º for 35 min. or until hot and bubbly.
Sprinkle cheese on top and bake for 5 min. more.
Makes 4 - 5 servings.
(serve with side salad - dessert)
123
RED BEANS AND RICE
1 (16 oz.) pkg. dry red kidney beans
6 c. water
2 sm. smoked ham hocks (about 1 lb.)
1 lg. onion (chopped)
2 lg. or 3 med. stalks celery (chopped, inc.
leaves)
1/2 green pepper (chopped)
4 lg. cloves garlic (minced)
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper
1 tsp. salt
2 green onions (sliced)
hot cooked rice
hot pepper sauce
In a 4 - 5 qt. Dutch oven or stock pot, put in beans and enough cold water to cover beans and about 2 - 3 in. above. Soak beans overnight, drain. In same Dutch oven, combine the 6 c. water, beans, ham hocks, onion,
celery, green pepper, garlic, bay leaf, thyme, oregano and crushed red pep-per. Heat to boiling over high heat.
Cover pot and place in a 350º oven; bake 1 hr., stirring occasionally.
Remove cover and bake 1 - 1 1/2 hr. longer or until beans are tender and mixture is creamy, stir occasionally.
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With slotted spoon, transfer ham hocks to plate. Refrigerate to cool, then
remove meat and chop. Discard bones and fat. Stir meat back into beans, heat through on med. heat. To serve, spoon hot rice into bowls and top with beans. Sprinkle green on-ions on top and pass the hot pepper. Makes 6 - 8 servings. (Serve with hush puppies, corn bread, salad)
TEMPTING TURKEY RICE SKILLET
2 tbs. margarine
1/2 lb. fresh mushrooms (sliced)
2 c. turkey or chicken (leftover, diced)
1 c. converted rice
1 (10 3/4 oz.) can condensed chicken broth
1 soup can water
1/4 c. dry sherry (or dry white wine)
1 (4 oz.) can green chilies (chopped, drained)
1/2 c. ripe olives (sliced, drained)
salt and pepper (to taste)
2 green onions (sliced)
1 avocado (optional)
sour cream (optional)
In a lg. nonstick skillet, cook mushrooms in melted margarine until tender, about 5 min. Add turkey/chicken, rice, broth, water, sherry, chilies, and
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olives to skillet. Heat to boiling. Reduce heat to low and simmer for 20 min. Remove from heat and let stand covered until all liquid is absorbed. Season to taste. Peel and seed avocado. Cut in 1/2 in. lengthwise slices. Arrange in a
spoke pattern on top of rice mixture. Top with sour cream.
Makes 6 servings.
(Serve with side salad - dessert)
Don’t forget to check Grandma’s website once in awhile for updates!
www.pennypinching-grandma.com
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Salads
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CATALINA CHICKEN SALAD
1/4 c. Catalina dressing
1/4 c. mayonnaise or salad dressing
1 1/2 c. leftover roasted chicken breast
1 c. celery (chopped)
3 hard cooked eggs (lg. chop)
1/4 c. green onion (chopped)
1 (6 oz.) bag baby spinach or Romaine lettuce
(torn in bite size pieces)
Mix dressings in a med. bowl until well blended. Add chicken, celery, on-
ions, and eggs, mix lightly. Divide greens among 4 plates, top evenly
with chicken mixture.
(serve with cup of soup and bread of choice)
LAZY DAY RICE SUPPER SALAD
1 c. rice (cooked)
1 (14 1/2 oz.) can green beans (drained)
1 c. cherry or grape tomatoes (quartered)
1/4 c. vegetable oil
1/4 c. walnuts or pecans (chopped)
3 tbs. cider vinegar
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1 tbs. parsley (chopped)
1 lg. clove garlic (minced)
1/2 tsp. coriander
1/2 tsp. salt
Any 1 or 2 of the following or a combination:
o thinly sliced leftover roast beef
o thinly sliced left over ham
o thinly sliced left over chicken
o thinly sliced left over turkey
Thinly sliced Swiss cheese or thinly sliced cheddar or combination.
In a bowl put rice mixed with beans and tomatoes. Set aside.
Combine oil, walnuts/pecans, vinegar, parsley, garlic, coriander and
salt, mix well. Add to rice mixture. Cover and refrigerate at least 2 hr.
To serve: put rice mixture in the middle of a large serving platter and
arrange meat and cheese around rice.
Makes 6 servings.
(serve with choice of bread)
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MEXICAN CAESAR SALAD
1 lg. head Romaine lettuce (rinsed, leaves
torn into bite size pieces)
2 tsp. ground cumin
1 (19 oz.) can black beans (rinsed)
1 pt. cherry or grape tomatoes (halved)
creamy Caesar Salad dressing
2 c. (or more) baked tortilla chips (broken into
bite size pieces)
Place Romaine, tomatoes and beans in a lg. salad bowl. Add dressing and
toss to coat. Scatter chips on top. Serve extra unbroken chips on side.
Makes 4 - 6 servings.
(complete meal - dessert)
PESTO PASTA SALAD
8 oz. rotelle or fusili pasta
4 c. broccoli florets
1 pkg. Knorr Pesto Pasta Sauce mix
1/3 c. olive oil
5 tbs. red wine vinegar
1 c. cherry or grape tomatoes (halved)
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1 c. mozzarella cheese (shredded)
Cook pasta according to pkg. directions. Add broccoli during last 5 min. of cooking time. Drain, rinse with cold water, set aside. In a bowl, combine sauce mix, oil and vinegar. Add pasta, broccoli,
tomatoes and cheese. Toss to coat. Serve immediately or chill to serve
cold.
Makes 8 cups.
Options: 1 1/2 c. leftover chicken (cubed), 6 oz. cooked shrimp, 1 c. diced
leftover ham, 1 (6 oz) can solid white tuna in water (drained and flaked).
(complete meal - dessert)
ZESTY GRILLED CHICKEN SALAD
4 c. fresh spinach or Romaine (torn to bite
size)
1/2 c. cherry or grape tomatoes (halved)
1 sm. yellow squash (sliced in half lengthwise,
sliced crosswise)
1 (6 oz.) pkg. grilled chicken breasts strips or
1 lg. chicken breast (boneless, skinless,
grilled, sliced)
1/4 c. zesty Italian dressing (or more to taste)
1/3 c. fresh parmesan and Romano cheeses
(shredded)
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Toss all ingredients into a large serving bowl.
Serves 2. Recipe can be doubled, or tripled.
(Serve with cup of soup and crusty bread)
CAJUN RICE AND SAUSAGE
8 oz. kielbasa (sliced 1/2 in. thick)
1 lg. onion (chopped)
1 bell pepper - any color (chopped)
1/2 c. celery (sliced)
1 (4.5 oz.) pkg. Cajun style rice and sauce
4 c. water
dash of hot sauce (optional)
Brown sausage and onion in lg. nonstick skillet over high heat, 2 min. Add
bell pepper, cook 3 min. Stir in celery, rice mix and water. Bring to a boil,
cover, reduce heat to low and simmer about 7 min. Stir occasionally.
Makes 4 servings.
(serve with side salad)
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NEW ENGLAND MAPLE BEANS AND SAUSAGE
1 (29 oz.) can pinto beans
1 (28 oz.) can baked beans
1 c. onion (chopped)
1/3 c. maple flavored pancake syrup
1 tbs. dry mustard
1 (8 oz.) turkey kielbasa (cut in 1/2 in. thick
slices)
2 med. Golden Delicious apples (sliced)
Heat oven to 350º. Mix all ingredients together in a shallow 2 qt. baking
dish until well blended. Bake, uncovered, 55 - 60 min. or until apples
are tender.
Makes 6 servings.
(serve with bread of choice, great with whole wheat rolls)
SAUSAGE BACON APRICOT KABOBS
1 pkg. kielbasa or other sausage (cut in 3/4
in. slices)
1 c. dried apricot halves
8 slices bacon
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3 tbs. apricot preserves (can use peach)
3 tbs. lemon juice
1 tbs. Dijon mustard
1 tsp. Worcestershire sauce
4 c. rice (cooked)
1 sm. can crushed pineapple
Presoak 8 bamboo skewers for 20 min. in water. Alternating sausage and
apricot halves; feed onto skewers, with bacon weaving under and over in
ribbon-like fashion. Prepare grill.
In a bowl mix together all other ingredients, blending well. Brush kabobs
with sauce and grill, turning and basting frequently until bacon is cooked.
Mix together rice and pineapple, pour onto serving platter. Place
kabobs over rice.
Makes 8 servings.
(Serve with coleslaw, corn muffins)
SAUSAGE JAMBALAYA
2 1/2 c. V-8 juice
8 oz. kielbasa sausage (sliced thin)
1 (16 oz.) bag stir-fry pepper and onion mix
(yellow, red, green and on-ions) or enough of
above vegetables cut and sliced to equal 16
oz.
2 c. frozen okra
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2 c. uncooked 5 minute rice
Bring juice to boil in lg. nonstick skillet, covered, over high heat. Add sau-
sage and vegetables to juice. Cover, bring to a gentle boil and cook 3 min.
or until hot.
Stir in rice, return to a boil, cover and remove from heat. Let stand 7 min.
until rice and vegetables are tender.
Note: Since vegetable juice is acidic, the rice takes a bit longer than 5
min.
(complete meal, serve with side salad or crusty bread)
ALTERNATIVE BAKED SALMON
1 tbs. olive oil
1 sm. onion (chopped)
1/2 tsp. garlic (minced)
salt and pepper (to taste)
1/2 c. herb seasoned bread crumbs
2 tbs. mayonnaise
1 tsp. dry mustard
2 salmon filets - 4 - 5 oz. each (about 1 in.
thick)
Heat oil in a skillet over med. high heat, sauté onion with garlic, salt and
pepper, until tender. Remove from heat, let cool. Mix with bread crumbs,
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mustard and mayonnaise, to paste like consistency.
Grease a baking sheet and place the salmon filets, press the crumb
mixture on top of salmon to about 1/4 in. thickness. Bake at 350º for 10 -
15 min. or until salmon flakes easily. Broil 5 min. to crisp the top.
2 servings.
Note: this recipe can be doubled or tripled.
(fresh salad, vegetables, - baked potato)
ASIAN SHRIMP WITH LINGUINE
12 oz. linguine pasta
1 lb. raw med. shrimp (peeled, de-veined)
Cook pasta per pkg. directions until al dente', add shrimp and cook
for about 2 - 3 min. until shrimp is just pink. Drain, set aside, keep
warm.
Sauce:
1/3 c. soy sauce
1/4 c. fresh lime juice
3 tbs. sugar
2 tbs. olive oil
1 tbs. fresh ginger (peeled, grated) (if using
dry, 1/2 tsp.)
1 tsp. garlic (minced)
1/2 tsp. red pepper (crushed)
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1 English cucumber (halved crosswise, sliced
thin crosswise)
Garnish: thin sliced scallions and radishes
Put sauce ingredients (except cucumber) in same pot the pasta was
cooked in, stir to mix. Bring to boil over med. heat. Reduce heat to low
and simmer 2 min.
Remove from heat, add pasta, shrimp and cucumber. Toss to mix and
coat. Pour into serving bowl, add garnish, if desired.
Makes 4 servings.
(complete meal, but could serve rice on side)
BAKED FISH FILETS ESPAGNOLE
6 individual fish filets (white fish - cod,
haddock, sole, etc.)
4 tbs. salad oil
4 tbs. flour
1 med. onion (minced)
2 c. canned tomato sauce
1/2 c. green olives (chopped)
1 tsp. salt
1/8 tsp. pepper
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In lg. skillet brown fish in 2 tbs. oil. Place in shallow baking dish. Heat
remainder of oil in same skillet, add flour and blend. Add rest of
ingredients, pour over fish. Bake in hot oven 400º for 30 min or until fish
flakes easily with fork.
Makes 6 servings.
(Serve with home fried potatoes, vegetable, crusty bread)
CHEESY FISH FILETS WITH SPINACH
2 tbs. margarine
2 tbs. flour
1 tsp. chicken bouillon (or 1 cube crushed)
dash nutmeg
dash or 2 pepper 1 c. milk
2/3 c. Swiss or cheddar cheese (or
combination, shredded)
1 (10 oz.) pkg. frozen spinach (chopped,
thawed, squeezed dry)
1 tbs. lemon juice
1 lb. fish filets (white fish, perch, etc., cut in
serving size pieces)
1/2 tsp. salt
2 tbs. parmesan cheese (grated)
Melt margarine over low in a saucepan, stir in flour, bouillon, nutmeg and
pepper. Cook, stirring constantly until smooth and bubbly. Stir in milk.
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Bring to boil and cook for 1 min., add cheese and stir just until cheese
melts.
Remove from heat and set aside. In an un-greased 12 x 8 x 2 or 13 x 9
baking dish; spread spinach over the bottom. Sprinkle with lemon juice.
Arrange fish on top, sprinkle with salt. Pour sauce evenly over fish and
bake at 350º for 25 - 30 min. or until fish flakes easily with a fork.
Sprinkle with parmesan and bake 3 - 5 min. longer.
Makes 4 servings.
(serve with rice, potato, sliced tomato, salad, bread)
CRAB IMPERIAL
2 tbs. margarine
2 tbs. flour (heaping)
3/4 c. milk
1/2 tsp. salt
1 tsp. vinegar
1/2 tsp. Worcestershire sauce
2 tbs. mayonnaise (heaping)
1 slice bread (soft crumbs)
1 lb. crab meat or 1 lb. imitation crab (less
expensive) (flaked)
Melt margarine, stir in flour. Add 1/2 c. milk gradually, stirring constantly.
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Add salt, mustard, vinegar and Worcestershire, cook until thickened. Add
mayonnaise to sauce.
Moisten bread crumbs with remaining milk; mix with crab, then mix
altogether with sauce and pour into 8 ramekins. Bake at 350º for 15 min.
or until golden and bubbly.
Makes 8 servings.
(Serve with fresh salad and crusty bread)
EASY THREE CHEESE TUNA SOUFFLÉ
4 lg. c. croutons (can use flavored) (prepared
or make your own - directions follow)
2 1/2 c. milk
4 lg. eggs
1 (10 3/4 oz.) cream of celery soup
3 c. cheese (shredded combination - cheddar,
Jack, Swiss)
1 (6 1/2 oz.) can tuna (solid white or chunk
light - broken up)
1 tbs. margarine
1/2 c. onion (chopped fine)
1/2 c. celery (chopped)
1/4 lb. mushrooms (sliced)
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To make croutons: Take fresh or stale bread and slice into cubes. Place
in single layer on cookie sheet and place in oven. Keep a close watch,
brown bread on all sides. Set aside to cool. If flavored croutons are
desired, toss to coat evenly with a little melted margarine and herbs.
In bottom of a lightly greased or sprayed baking sheet 13 x 9; arrange
croutons. In a med. bowl, beat together eggs, milk and soup, stir in
cheeses and tuna. In sm. skillet melt margarine and sauté onion, celery
and mushrooms, until soft.
Spoon cooked vegetables over croutons; then pour tuna mixture over top.
Cover, refrigerate overnight. Remove from refrigerator 1 hr. before
baking. Bake at 325º for 45 - 50 min. or until hot and bubbly.
Makes 8 - 10 servings.
(serve with side salad - whole wheat bread or muffins)
FISH FILET LOUISIANA
6 fish filets (white fish - cod, haddock, perch,
etc.)
1 egg (beaten)
1/4 tsp. salt
1 tsp. curry powder
1 tbs. parsley (chopped)
1 (7 3/4 oz.) can salmon (cleaned, flaked)
1 1/2 c. rice (cooked)
3 tbs. margarine (for top)
1 c. milk (for top)
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Place 3 fish filets in a greased 12 x 10 or 13 x 9 baking dish. Mix all other ingredients together and spread over fish. Top with the remaining 3 fish fi-lets. Dot with margarine and pour milk over. Bake at 350º for 30 min. or until fish flakes easily with fork. Makes 6 servings. (Serve with vegetable, salad, choice of bread)
FRIED FISH FILETS
2 lb. fish filets (cod, flounder, perch, sole,
haddock)
1 tsp. salt
1 egg (slightly beaten)
1 tbs. milk or water
1 c. fine bread crumbs (seasoned or
unseasoned)
salad oil
lemon wedges
Tartar Sauce (recipe follows)
Wash and dry filets, cut into serving size pieces Sprinkle with salt.
Combine egg and milk or water in a flat dish. Dip fish in egg mix then into
crumbs. Heat enough oil in skillet to be about 1/8 in. deep; over med
heat.
Fry fish and when brown on one side, turn carefully. Drain on paper
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towels. Serve with Tartar Sauce and lemon wedges. (serve with
vegetable, corn bread or choice of bread)
Tartar Sauce: Combine 1 c. mayonnaise. 1 tsp. Worcestershire sauce, 2 tsp. fine chopped
onion, 2 tbs. fine chopped dill pickle, 2 tbs. fine chopped stuffed green olives,
2 tsp. fine chopped parsley and blend well.
Makes about 1 1/4 c.
GOLD RUSH TACOS
1 (14 3/4 oz.) can salmon
1- 1 1/2 c. thick and chunky salsa
1 (4 oz.) can green chilies (diced and drained)
1 (8 3/4 oz.) can black beans (rinsed and
drained)
8 corn taco shells or 8 corn tortillas
Suggested Toppings: salsa, lettuce, chopped tomatoes, chopped green
on-ion, shredded cheese, avocado or guacamole and sour cream, sliced
black olives
If using tortillas instead of prepared taco shells; fry them lightly in a little
bit of margarine, fold over and set aside. Drain and flake salmon, remove
any skin or bones.
Set aside. Combine salsa, chilies and beans in a lg. saucepan, stir and
heat through. Add salmon, stir gently and heat through. Arrange taco
shells on a serving platter and fill with salmon mixture, about 1/2 full.
Serve with separate bowls of toppings (your choice)
Serves 4.
(Serve with Spanish rice, refried beans)
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GRATIN OF COD (OR PERCH), POTATOES
AND PEPPERS
2 tbs. olive oil
1/2 c. plain bread crumbs
1 each green, yellow, red bell peppers (cut in
narrow strips)
1 med. onion (cut in narrow strips)
1 tbs. garlic (minced)
1 1/2 lb. baking potatoes (about 3 lg.)
(scrubbed and sliced thin)
1 tsp. salt
1/2 tsp. black pepper
1 1/2 lb. codfish filets (thick, fresh, cut in six
portions) or 1 1/2 lb. perch filets (thick, fresh,
cut in 6 portions)
1/2 c. low fat milk
cooking spray
Heat 1 tbs. oil in lg. nonstick skillet over med. high heat, add bread crumbs and stir until lightly toasted. Remove to a small bowl, set aside. Wipe skillet clean. Heat remaining oil in skillet; add peppers, onion and garlic. Sauté until just starting to brown. Remove from heat.
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Layer 1/2 potatoes in a sprayed, shallow 2 qt. baking dish. Sprinkle with
1/2 the salt and pepper. Top with fish, half the pepper mixture. Cover
with remaining potatoes, salt and pepper and pepper mixture. Drizzle with
milk; sprinkle with bread crumbs.
Cover tightly. Bake at 375º for 1 hr. 10 min. Uncover and bake for 10
min. longer or until potatoes and fish are tender when pierced.
Makes 6 servings.
(complete meal - bread and or dessert)
MAPLE GLAZED SHRIMP AND SCALLOPS
WRAPPED IN BACON
2 tbs. maple syrup
1 tbs. malt vinegar
16 sea scallops (about 1/2 lb.)
16 med - lg. shrimp (1 - 1 1/4 lb.) (cleaned
and de-veined)
16 strips bacon (cooked, but not too crisp)
Prepare grill, (can be done under broiler; watch carefully). Put a scallop in-
side the curve of the shrimp, wrap with bacon strip. Secure with toothpick.
Brush with mixture of syrup and vinegar. Grill for about 3 min. per side. Note: This recipe was designed to be an appetizer, but could be served as
a main dish.
Makes 16 servings as an appetizer, 4 - 6 as a main dish.
(serve with crisp salad, vegetable, rice or pasta.)
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SALMON CASSEROLE
2 tbs. margarine
2 c. mushrooms (sliced)
1 1/2 c. carrots (diced)
1 c. celery (chopped)
1 c. frozen peas (or leftover)
1/2 c. onion (chopped)
1/2 c. red bell pepper (chopped)
1 tbs. parsley (chopped)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried basil
4 c. rice (cooked)
1 (15 oz.) can red or pink salmon (drained,
cleaned, flaked)
1 (10 3/4 oz.) can cream of mushroom soup
2 c. cheddar cheese (shredded)
1/2 c. black olives (sliced)
Melt margarine in a lg. saucepan over med. heat. Add mushrooms,
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carrots, celery, peas, onion, red pepper, parsley, salt, pepper and basil.
Cook and stir 10 min. or until vegetables are tender.
Add rice, salmon, soup and cheese, mix well. Pour into a sprayed or
greased 2 qt. casserole. Sprinkle olives on top, bake at 350º for 30 min. or
until hot and bubbly.
Serves 8.
(Serve with herbed muffins, sourdough or French bread)
SALMON CROQUETTES
1 (15oz.) can salmon
1 lg. egg
1/4 c. flour
1/4 c. potato flakes
1 sm. onion (grated or chopped fine)
1 heaping tsp. baking powder
oil (for frying)
garnish: fresh dill and lemon wedges
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Drain salmon, reserve 1/4 c. liquid. Remove any skin and bones. Place salmon
in mixing bowl, break into small pieces. Add egg, mix thoroughly. Stir in flour,
potato flakes, onion and pepper.
Combine baking powder and reserved liquid. Stir into salmon mixture until well
combined. Form mixture into 24 croquettes. (Croquettes are small round balls
or long rounded fingers.)
Note: if mixture is too soft to shape, cover and chill for 1/2 hr. Drop croquettes
in hot deep oil and fry, without crowding for 3 - 5 min. or until golden brown
on all sides. Drain on paper towel.
Makes 6—8 servings.
(serve with sliced tomatoes, spicy cocktail sauce, fresh salad, rice)
TATER CRUST TUNA PIE
Crust:
1 c. flour 1/2 c. potato flakes
1/2 c. margarine
3 - 4 tbs. ice water
1 (2.8 oz.) can French fried onions (divided)
In a med. bowl, combine flour and potato flakes, cut in margarine until
crumbly. Add water, 1 tbs. at a time, until dough is just moist enough to
hold together. Press pastry over bottom and up the sides of a 9 or 10 in.
pie pan. Flute edge. Sprinkle 1/2 onions into pastry shell. Set aside.
Filling:
3/4 c. potato flakes
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1 c. cheddar cheese (shredded, divided)
2 tbs. green olives (chopped)
1 (6 1/2 oz.) can tuna (drained, flaked)
1 (10 3/4 oz.) can cream of mushroom soup
1 egg
Combine all ingredients (except 1/2 cheese). Pour filling into shell over on-
ions. Bake at 350º for 25 - 30 min or until knife comes out clean. Sprinkle
with reserved cheese and onions, bake for 5 - 10 min., or until cheese
melts. Let stand 5 min. before serving.
Make 6 - 8 servings.
(serve with salad - dessert)
TUNA CAKES
2 (6 oz.) cans tuna in water (solid white is
best, but can use light)
1 lg. egg
1/8 tsp. black pepper
1/4 c. flour
3/4 c. cracker crumbs
1 sm. onion (chopped fine)
1 heaping tsp. baking powder
oil for frying
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lemon slices or wedges
Drain tuna, reserve 1/4 c. liquid. Put in a bowl and break apart, add egg
and mix well. Mix in pepper, flour, cracker crumbs and onion, combine
thoroughly. Mix together baking powder and reserved liquid, pour into tuna
mixture, blend well.
Form into patties or cakes and fry for 2 - 3 min. on each side until golden
brown.
Serves 4 - 6.
Garnish with lemon slices.
(Serve with sliced tomatoes, salad, vegetables, rice)
TUNA SPINACH BAKE
2 (10 oz.) pkg. frozen spinach (chopped)
1/4 c. margarine
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/8 tsp onion salt
2 c. milk
1/2 c. mayonnaise
1 tbs. lemon juice
1 (6 1/2 oz.) can tuna
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1 c. croutons or 1/2 c. cheddar cheese
(shredded)
Cook spinach as directed on pkg., drain and set aside. Melt margarine in
saucepan over low heat. Blend in flour and seasonings. Cook on low, stir-
ring until mixture is smooth and bubbly. Remove from heat, stir in milk. Re-
turn to heat and bring to a boil, stirring constantly, boil 1 min.
Blend in mayonnaise and juice. Spread tuna in an un-greased 10 x 6
shallow baking dish. Top with half the sauce. Mix together sauce and
spinach; pour over tuna.
Sprinkle with croutons or cheese and bake, uncovered 25 - 30 min.
Makes 6 servings.
(serve with baked potato, sliced tomatoes and or bread)
TUNA TEMPTER
1/2 c. celery (sliced)
1/4 c. onion (chopped)
2 tbs. margarine
1 (10 1/2 oz.) can cream of celery soup
1/2 soup can milk
1 (6 1/2 oz.) can tuna (in water, drained and
flaked)
2 tbs. pimento (diced) (optional)
4 - 4 1/2 c. cooked noodles
1/4 c. buttered bread crumbs
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In a med. skillet, melt margarine, sauté celery and onion until tender- crisp.
Blend in soup and milk, add tuna and pimento. Combine mixture with
noodles in 1 1/2 - 2 qt. casserole.
Top with crumbs. Bake at 350º for 25 - 30 min. or until top is lightly brown.
Makes 4 - 5 servings.
(Serve with vegetable or salad - dessert)
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Soups
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BEEF AND BARLEY HEARTY SOUP
2 slices bacon (cut in 1/4 in. pieces)
3 lb. bone-in beef chuck roast or steak
2 tsp. plus 1 tbs. vegetable oil
4 lg. stalks celery (cut in 1/2 in. slices)
3 med. carrots (cut in 1/2 in. slices)
2 small parsnips (peeled, cut in 2 in. pieces)
2 sm. turnips (peeled, cut in 2 in pieces)
1 lg. onion (chopped)
1 (1/2 lb.) pkg. mushrooms (cut in quarters or
eighths if lg.)
3 tbs. tomato paste
12 c. water
2 tbs. soy sauce
1 (16oz.) pkg. pearl barley (picked over,
rinsed, drained)
In 6 - 8 qt. stockpot, cook bacon over med. heat, 5 min. or until lightly
browned. Remove bacon, put into a bowl. Trim beef, discard fat; cut in 1 in. chunks (reserve bone), put beef and bones in pot and cook over med. high
heat until brown on all sides. Add 2 tsp. oil, if necessary.
Reduce heat if oil begins to smoke. With slotted spoon, remove beef, add to
bacon. With heat on med. add remaining oil to pot, add celery, carrots, parsnips, turnips, onion and mushrooms.
Cook covered 15 min., until vegetables are tender, stir occasionally. Add
tomato paste; cook 1 min., stirring. Return meat, bacon and juices to pot, stir in water, soy sauce and salt.
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Heat to boiling, reduce heat, simmer, covered, 45 min., stir occasionally.
Remove, discard bones. Stir in barley, heat to boiling. Reduce heat; simmer, covered 40 min. or until beef and barley are tender. Stir occasionally.
Serves 12.
(complete meal- serve with whole wheat muffins, biscuits, cornbread)
BROCCOLI MUSHROOM CHOWDER
2 lb. fresh broccoli
1/2 c. water
1 c. margarine
1 c. flour
4 c. chicken broth or bouillon cubes and water
to equal
4 c. Half & Half or 2 (12 oz.) cans evaporated
milk and water to equal
8 oz. fresh mushrooms (sliced)
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. tarragon
Cut broccoli into 1/2 in. pieces, stems and all. Steam in water until tender-
crisp. Do not drain, set aside. In a lg. Dutch oven or stock pot, over med
heat, melt margarine, add flour. Cook, stirring constantly for 2 - 4 min., do
not brown.
Stir in broth, bring just to a boil. Turn heat to low, add milk, mushrooms,
broccoli, liquid and seasonings. Heat through, but do not boil.
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Makes approx. 8 servings.
(serve with crusty bread, cornbread or whole wheat muffins)
CABBAGE, POTATO AND BAKED BEAN SOUP
2 tsp. vegetable oil
3 med. potatoes (peeled and diced, about 2
1/2 c.)
1 c. celery (sliced thin)
1 sm. onion (chopped)
1 lb. green cabbage (shredded)
4 c. chicken broth (can or box)
1 bay leaf
1/2 tsp. black pepper
1 (16 oz.) can pork and beans in tomato sauce
(any kind, your choice)
Heat oil in 3 qt. saucepan, add potatoes and onion. Sauté for 5 min. or until onion is tender. Stir in cabbage, cover and cook until tender- crisp, over med. heat, stir occasionally. Add broth and bay leaf. Bring to a boil, reduce heat, cover and simmer 20 min. or until potatoes and cabbage are tender. Remove bay leaf. Stir in beans and cook for another 5 min. or until beans are completely hot and to blend flavors. Makes 9 cups, approx.
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(Serve with crusty bread or cornbread)
HAM AND BEAN SOUP
1 sm. pkg. of Navy beans (sm. white beans)
2 - 3 carrots (peeled and sliced)
1 lg. onion (chopped)
1 ham hock or 1 - 1/2 c. of leftover ham
(cubed)
salt and pepper (to taste)
The night before, clean and sort the beans, removing any that don't look good. In a lg. crock pot, place your beans and cover with water, 2 - 3 in. higher than top of beans. Cover and let soak overnight. The next morning, turn your crock -pot on high. Add the rest of the ingredients and let cook all day. Makes 8 - 10 servings. (Serve with corn bread, biscuits or your choice)
HEARTY CHEESY POTATO SOUP
3 c. potatoes (peeled and cubed)
4 c. water
2 c. milk
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1 pkg. frozen vegetables (cauliflower, broccoli,
carrots)
1 lb. American cheese (cubed)
2 tbs. margarine
salt and pepper (to taste)
parmesan cheese
Place potatoes in lg. pot with water; bring to a boil, reduce heat and
simmer 15 min. or until tender, drain. Add milk and vegetables to
potatoes; bring to a gentle boil over med. heat, reduce heat.
Add cheese, margarine and season to taste. Heat over low until vegetables
are tender and cheese is melted. Put shaker of parmesan cheese on table.
Makes 6 servings.
(serve with crusty bread, biscuits or bread of choice)
ITALIAN BREAD SOUP
2 (15 oz.) cans beef broth
2 soup cans water
3 (15 1/2 oz.) cans stewed tomatoes
8 c. Italian or French bread (stale, break into 1
in thick slices, include crusts)
1 lb. Italian sausage or sausage meatballs
1 med. onion (chopped)
1/2 c. parmesan cheese (grated)
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2 tsp. Italian seasoning
parmesan cheese (topping)
In a lg. pot, break up tomatoes, add broth, water and bread. Bring to a boil over high heat. Reduce heat, cover and simmer 25 min., stir occasionally, until slightly thickened. Meanwhile, remove sausage casings, break up and brown in a lg. nonstick
skillet. Drain on paper towels. Leave about 1 tsp. drippings in skillet; add
onion and sauté until golden.
Add sausage, cheese and seasoning to broth mixture. Cook 5 min. or until
heated through. Place 1 c. of bread into each bowl. Ladle meat and broth
mixture into bowls, sprinkle with parmesan. Makes approx. 12 c. about 8 servings.
(serve with side salad - dessert)
MEXICAN CHICKPEA SOUP
2 lb. butternut squash (peel, cut in half, seed,
cut in 1 in. chunks)
1 red bell pepper (cut in 1 in. chunks)
1 med. onion (cut in 12 wedges)
6 cloves garlic (peeled)
1/2 tsp. salt
1/4 tsp. pepper
1 1/4 tsp. dried oregano
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1 tsp. ground cumin
1/2 tsp. cinnamon
5 c. water
1 (15 oz.) can chickpeas (garbanzo beans)
1 (14 1/2 oz.) can diced tomatoes
1 (7 oz.) can corn (drained)
1 - 2 tsp. chipotle peppers (canned, minced in
adobo sauce)
1/2 c. cilantro (chopped)
Heat oven to 425º. Put fresh vegetables, garlic, 1 tbs. oil, salt and pepper in a bowl, toss to coat and mix. Spread in a single layer on a rimmed baking sheet. Roast stirring once, 25 min. or until vegetables are slightly brown and tender. Heat remaining oil in a lg. saucepan over low heat, stir in oregano, cumin
and cinnamon. Cook about 1 min. Then stir in water, chickpeas, tomatoes,
corn and peppers.
Bring to a boil; reduce heat and simmer, 15 min. to blend flavors. Stir in
roasted vegetables and cilantro. Reheat if necessary.
Makes 4-6 servings
(Serve with warmed flour tortillas, butter or margarine)
PORTUGUESE POTATO AND KALE SOUP
1 tbs. vegetable oil
1 c. onion (chopped)
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1 tbs. garlic (minced)
4 Beef bouillon cubes
3 med. all-purpose potatoes (about 1 lb.)
(clean and cut in 1/2 in. cubes)
1 lb. fresh kale (tough stems removed, leaves
rinsed and chopped)
6 oz. kielbasa (cubed)
1/2 tsp. salt
1/4 tsp. crushed red pepper
6 c. water
Heat oil in a 4 - 5 qt. pot. Add onion and garlic and stir over med. heat until
translucent, about 2 min. Add 6 c. water, bouillon cubes, potatoes and kale.
Bring to a boil, reduce heat and simmer, uncovered, 12 - 15 min. until
potatoes are tender. Stir in Kielbasa, salt and red pepper. Heat through, 2 -
3 min.
Makes 8 cups.
(serve with choice of bread)
POTATO SOUP WITH SAUSAGE
1 lb. pork sausage links (cut in 1/4 in. slices)
1 c. celery (sliced)
1/2 c. onion (chopped)
1/2 tsp. dried thyme
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1/2 tsp. salt
2 tbs. flour
1 (14 1/2 oz.) can chicken broth or bouillon
cubes and water to equal
1/2 c. water
4 med. potatoes (peeled, diced) (about 4 c.)
1 c. milk
1 (14 1/2 oz.) can cut green beans (drained)
parsley (chopped)
Brown sausage in a heavy skillet over med. heat. Remove sausage, set
aside. Keep 1 tbs. drippings, sauté celery, onion, thyme and salt until onion
is tender. Stir in flour, cook 1 min.
Gradually stir in broth and water, stir until mixture comes to a boil. Add
potatoes, cover and simmer 25 min. or until potatoes are tender. Allow
soup to cool, remove 2 cups of soup mixture and place in blender to puree'.
Return to soup and add beans, milk and sausage. Heat through. Sprinkle
with parsley.
Makes approx. 6 servings.
(serve with crusty bread)
SPINACH AND POTATO SOUP
2 tbs. olive oil
4 cloves garlic (minced)
1 lg. onion (chopped)
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6 med. potatoes (cut in small chunks)
3 1/2 c. chicken broth
3 1/2 c. water
1 (10 0z.) bag fresh spinach (washed and
drained)
salt and pepper (to taste)
parmesan cheese (grated)
In a lg. pot or Dutch oven, heat oil and sauté garlic and onion until just
translucent. Add broth and water, then potatoes. Cook until potatoes are
tender. Then add spinach and simmer until stems are tender.
Salt and pep-per to taste. Put parmesan cheese on table for individual use.
Makes 6 - 7 servings.
(serve with crusty Italian or garlic bread)
Alternative: For Pasta e Faggioli, substitute canned beans for the
potatoes and stir in a cooked pasta with the spinach.
SPLIT PEA SOUP
1 sm. pkg. split peas
2 - 3 carrots (cleaned and sliced thin)
1 lg. onion (chopped fine)
1 ham hock or 1 - 1/2 c. leftover ham (cut in
small chunks)
Salt and pepper (to taste)
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The night before, wash and sort the peas. Place in crock pot and cover with water 2 - 3 in. above peas. Next morning, add all ingredients and turn crock pot on high. Let cook for 4 -
5 hrs. Then check for doneness. Remove ham hock, cool, remove meat and
shred.
Return meat to pot. Use an elec. mixer and puree' the ingredi-ents. Leave a
few sm. chunks.
Serves 6 - 8.
(Serve with bread of choice)
WILD RICE SOUP
1 c. wild rice (uncooked)
3 c. boiling water
2 strips smoked bacon
1/4 c. onion (chopped)
3/4 c. celery (sliced)
1/2 c. carrots (peeled, sliced)
1 (14 1/2 oz.) can chicken broth or bouillon
cubes and water to equal
2 (10 3/4 oz.) cans cream of mushroom soup
(undiluted)
2 soup cans milk
1 (4 oz.) can mushrooms (sliced, un-drained)
1 tsp. seasoned salt
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pepper (to taste)
Combine rice and boiling water in a lg. pot, simmer 50 - 60 min., covered.
Drain off excess liquid, set aside. In a skillet, fry bacon, drain on paper
towel, crumble. Set aside.
In about 1 tbs. bacon drippings, sauté onion, celery and carrots. In a lg.
kettle or Dutch oven, combine broth, soup, milk, mushrooms, salt, pepper,
bacon, vegetables and rice. Cover and simmer for 1 hr.
Makes approx. 8 servings.
(serve with crusty bread)
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Turkey
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SMOKED TURKEY OR CHICKEN AND BLACK
BEAN ENCHILADAS
Enchiladas:
8 oz. sliced smoked chicken or turkey (cut in
strips)
1 (15 oz.) can black beans (rinsed)
1/2 c. cheddar cheese (shredded)
1/2 c. mild salsa
1/4 c. sour cream
8 (6 - 7 in.) flour tortillas
Sauce:
3/4 c. mild salsa
1/4 c. sour cream
2 tbs. cilantro (chopped)
1/4 c. cheddar cheese (shredded)
Mix all the enchilada ingredients (except tortillas) in a med. bowl. Place 1/2 c.
mixture down center of each tortilla. Roll up and place seam side down in a 13
x 9 baking dish. (If necessary to fit, place a couple lengthwise in dish.)
Mix sauce ingredients together. Spoon over enchiladas. Sprinkle with
cheese. Cover with foil and bake at 350º for 30 to 35 min. until cheese is
melted and filling is hot.
Makes 4—6 servings.
(serve with refried beans, Spanish rice or a salad)
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TURKEY AND GREEN BEAN CASSEROLE
1 (7 oz. pkg.) herb seasoned stuffing mix
3/4 c. chicken broth
1 (10 3/4 oz.) can cream of mushroom or
cream of chicken soup
1/4 c. milk
1/4 tsp. pepper
1 (10 oz.) box frozen French style green beans
(thawed, drained)
2 c. leftover turkey or chicken (1 1/2 in. cubes)
(or combination)
1/4 c. almonds (slivered, roasted) (optional)
Spray or grease 11x 7 baking dish. Pour stuffing cubes in bottom. pour broth over cubes, stir to mix. Combine soup, milk and pepper in lg. bowl. Stir in turkey/chicken and green beans. Spoon over stuffing cubes, top with almonds. Bake uncovered 30 - 35 min. or until heated through. Makes 4 - 5 servings. (serve with cup of soup or salad - dessert)
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TURKEY CHILI
1 tbs. olive oil
1 lb. ground turkey
1 tbs. garlic (minced)
2 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 (14 oz.) can chicken broth or chicken bouillon
and water
1 (19 oz.) can black beans (rinsed)
1 (10 oz.) box frozen corn
1/2 c. uncooked converted white rice
1/2 c. green salsa (salsa Verdi)
1 c. sweet onion (chopped)
1/2 c. cilantro (chopped)
Heat oil in deep skillet over high heat. Add turkey and garlic and cook 3 - 4
min. until meat is broken up and slightly brown. Add cumin, salt and pep-
per, cook, stirring, 30 sec.
Stir in broth, beans, corn, rice and salsa. Bring to a boil, reduce heat, cover
and simmer, stirring occasionally, 20 - 30 min. or until rice is tender.
Remove from heat, stir in onion and cilantro.
Ladle into bowls and serve with sour cream, extra salsa.
(this is a bit spicy, serve with tortilla chips - bread)
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TURKEY ENCHILADAS
1/4 c. onion (chopped)
1 clove garlic (minced)
1 tbs. margarine
2 c. turkey (cooked, diced)
1 (4 oz.) can green chilies (diced) or 1/4 c.
green pepper (minced)
1/2 tsp. dried oregano
2 tbs. margarine
3 tbs. flour
2 c. chicken broth (or chicken bouillon cubes
and water)
1/2 c. sour cream
8 corn tortillas
1 1/2 c. cheese (shredded) (any cheese that
melts well will work)
1 (4 oz.) can black olives (sliced)
In a lg. nonstick skillet, sauté onion and garlic in 1 tbs. margarine, stir in turkey, chilies (reserve 1 tbs. for garnish) and oregano. Heat thoroughly. Set aside. In saucepan melt 2 tbs. margarine, stir in flour, cook for 1 min. Gradually stir in broth. Cook until thickened. Add sour cream, remove from heat. Stir 1/2 c. sauce into turkey mixture. Have a 9 x 13 shallow baking dish buttered and ready. Dip each tortilla into
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sauce and fill with 4 tbs. turkey mixture and 2 tbs. cheese. Roll and place in
baking dish.
Pour remaining sauce over and sprinkle remaining cheese, chilies and olives
over top. Bake at 375º for 20 min. This is not a spicy dish, but can be
served with a salsa if desired.
Serves 4, can be doubled.
(serve with fresh salad, refried beans, Spanish rice)
TURKEY OR CHICKEN CANNELLONI
White Sauce:
2 tbs. margarine
3 tbs. flour
1 1/2 c. low fat milk
pinch of salt
pinch of nutmeg
Melt margarine in a 1 qt. saucepan, add flour, stir over med. heat 1 - 2
min. Whisk in milk, salt and nutmeg. Bring to a low boil and cook, whisking
often, 3 min. or until thickened. Remove from heat and cover surface with
plastic wrap, so skin will not form. Set aside.
Filling:
1 sm. onion (cut up)
1 lb. ground turkey or chicken
1 c. frozen spinach (thawed)
1/2 c. ricotta cheese
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1/4 c. parmesan cheese (grated)
1 lg. egg
1/2 tsp. nutmeg
1/2 tsp. salt
Fine chop onion in a food processor; add other ingredients, process until
blended. Stir in 1/2 c. of white sauce.
16 no-cook cannelloni noodles
2 c. spaghetti sauce (bottled or fresh)
Spread 1/2 c. spaghetti sauce in the bottom of a 9 x 13 baking dish. Put
filling into cannelloni tube and place in dish. Repeat and fill all tubes.
Spread rest of spaghetti sauce over and pour rest of white sauce over and
top with parmesan cheese. Bake at 375º for 45 - 55 min., covered. Remove
cover and bake for an additional 15 min. or until cheese just begins to
brown.
Makes 6—8 servings.
(serve with fresh salad, crusty or garlic bread)
TURKEY TETRAZZINI
8 oz. pkg. egg noodles (cooked, drained)
1 (10 1/2 oz.) cream of mushroom soup
3 tbs. sherry or dry white wine
2 - 3 c. Turkey (leftover, cubed)
1/4 c. green pepper (chopped)
1/2 c. black olives (sliced)
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1/2 c. parmesan cheese (grated)
In an un-greased 2 qt. casserole; mix together all ingredients (except
cheese) Sprinkle with cheese. Bake at 350º for 30 min.
Makes 6 - 8 servings.
(salad - dessert)
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Vegetables
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CHEDDAR BROCCOLI TART
1 1/2 c. milk
3 eggs
1 pkg. Knorr Leek Soup mix
1 pkg. (10 oz.) frozen chopped broccoli
(thawed and drained)
1 1/2 c. cheese (shredded) cheddar, Swiss, or
jack (each or a combo)
9 in. unbaked deep dish pie shell or frozen
deep dish pie shell (unthawed)
In large bowl, whisk eggs, milk and soup mix. Stir in broccoli and cheese.
Pour in pie shell and bake at 375º, 40 min. or until knife comes out clean. Let
stand 10 min. before cutting.
(side salad or crisp hash brown potatoes)
CHEESY BROCCOLI AND RED-PEPPER ROSTI
3 tbs. vegetable oil
1 sm. onion (chopped)
1 sm. or 1/2 lg. red bell pepper (chopped)
12 oz. broccoli (coarsely chopped)
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2 tbs. water
1 tsp. salt
4 lg. baking potatoes
1/4 tsp. black pepper
1 c. extra sharp or sharp cheddar cheese
(shredded)
In lg. nonstick skillet with oven safe handle (or with handle wrapped double
with foil, making oven safe) heat 1 tbs. oil over med. heat. Add onion and
pepper; cook for 6 - 7 min., until tender, stir frequently. Add broccoli, water
and 1/4 tsp. salt; cover, cook until broccoli is tender, about 4 min. Stir
once. Transfer broccoli mixture to med. bowl. Set aside. Wipe skillet clean
with paper towel. Peel, coarsely grate potatoes, pat dry with paper towels.
In lg. bowl, toss potatoes with pepper and salt. In skillet, heat 1 tbs. oil
over med. heat. Add 1/2 potatoes to cover bottom of skillet, push down
with spatula. Leave 1 in. border, top potatoes with vegetables, then
sprinkle with cheese. Cover with remaining potatoes, pat to edge of skillet.
Cover vegetables entirely. Cook 5 min. until brown. Gently shake skillet
from time to time to keep from sticking. Place lg. round flat platter over
skillet; flip over to invert pancake. Heat remaining oil in skillet; slide pan-
cake back into skillet. Cook 5 min., until brown.
Heat oven to 400º and place skillet uncovered in oven and bake 15 min. or
until potatoes are cooked and tender. Serve in skillet or slide onto a serving
platter. Cut into wedges.
Serves 4 - 6.
(serve with side salad - sliced tomatoes and cottage cheese- bread of
choice)
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GRILLED VEGETABLE KABOBS
1 lg. red bell pepper
1 lg. zucchini
1 lg. yellow squash
12 med. - lg. mushrooms
1/2 c. Italian salad dressing
1 pkg. Rice-A-Roni (herb and butter)
1 lg. tomato (lg. chop)
1/4 c. fresh parmesan cheese (shredded)
Cut red pepper in 12 (1 in.) pieces. Cut zucchini and yellow squash cross-
wise in 12 (1/2in.) slices. In a large bowl put all vegetable pieces, pour
dressing over and let marinade for at least 15 min.
Then thread onto metal skewers or bamboo skewers that have been soaked
in water for 20 min. Prepare Rice-A-Roni. While rice is simmering, grill
kabobs or broil 4 - 5 in. from heat 12 - 15 min. or until tender and
browned, turning once. Stir tomato into rice. Serve on a lg. platter with
kabobs resting on top of rice.
Makes 4 generous servings.
(dessert)
HAM AND SQUASH CASSEROLE
2 lg. or 4 med. yellow squash (cooked until
tender)
1 lg. onion (chopped and lightly browned in 2
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tsp. margarine)
1 lg. egg (beaten with 3 tbs. milk)
1/2 c. sour cream
1/2 tsp. garlic salt
1/2 tsp. lemon pepper seasoning
3/4 c. cheese (shredded, all one kind or mixed)
1 c. ham (leftover, cooked and cubed sm.)
Seasoned bread crumbs
cooking spray
Spray a 1 1/2 - 2 qtr. casserole. Mix all ingredients together (except for
bread crumbs) and pour into casserole. Sprinkle crumbs on top. Bake at
350º for 30 - 35 min.
Makes 4 servings.
(serve with salad, bread)
INDIAN POTATO AND VEGETABLE CURRY
1 tbs. vegetable oil
1 c. onion (chopped)
1 tbs. garlic (minced)
1 tbs. curry powder
1 tsp. ground ginger
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1 tsp. salt
6 med. all-purpose potatoes (scrubbed, cut in
3/4 in. cubes)
2 c. frozen green peas
1 lb. fresh spinach (rinsed, torn in bite size
pieces)
Heat oil in lg. nonstick skillet. Add onion, garlic, curry powder, ginger and
salt. Stir over med. heat until onions are translucent, about 2 min. Stir in
potatoes and peas. Add 1 1/2 c. water, bring to a boil.
Cover, reduce heat and simmer 10 - 12 min. or until potatoes are tender.
Add spinach, cover and steam for 2 - 3 min. or until spinach wilts, stir.
Makes 4 servings.
(main or side dish, serve with salad and bread)
TEX MEX TORTA
4 flour tortillas
1 c. refried beans
1 (4 oz.) can green chilies (chopped, un-
drained)
1 c. tomato (chopped)
1 c. salsa
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1 1/2 c. cheddar cheese (shredded)
1/4 c. black olives (sliced)
cooking spray
Spray a 9 in. pie pan with cooking spray. Mix together beans, chilies and
tomatoes. Place 1 tortilla in pie pan, spread with 1/4 of bean mixture.
Top 1/4 salsa and 1/4 cheese. Place second tortilla on top and repeat 3
times. Top last layer with olives then cheese. Cover loosely with foil and
bake at 350º for 25 - 30 min. or until heated through and cheese is
melted. Cut in to 4 - 6 wedges.
(Serve with Spanish rice and or dessert)
TUSCAN BEANS AND VEGETABLES
3 (19 oz.) cans cannellini or other large white
beans (rinsed)
1 1/2 lb. butternut squash (peeled, seeded, cut
in 1 in. chunks)
1 med. onion (cut in thin half rounds)
1 (10 oz.) box frozen chopped spinach (thawed
and squeezed dry)
1 tbs. grated lemon peel (zest)
1 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. salt
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1 c. chicken broth (or use bouillon cube and
water)
1 c. mozzarella (shredded)
1/4 c. parmesan cheese (grated)
Mix all ingredients (except cheeses) in a 13 x 9 baking dish. Cover tightly
with foil. Bake at 350º for 55 min. or until squash is tender.
Remove foil; sprinkle cheese on top and bake uncovered 5 - 10 min. or
until cheese melts.
Makes 6 servings as a main dish or 8 as a side dish.
(main - serve with crusty bread. side - serve with pork or chicken)
VEGETABLE BOW-TIE SALAD
1 lb. slender Italian eggplants (trimmed)
1 lb. sm. zucchini (trimmed)
1 lb. med. yellow squash (trimmed)
1 c. olive oil
3 med. tomatoes (diced to 1/4 in. chunks)
1 lb. farfalle (bow-tie) pasta (cooked, drained
and cold)
1 c. fresh basil leaves (lightly packed)
1 tsp. fresh lemon peel (grated) (zest)
1 tbs. fresh lemon juice
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1 1/2 tsp. salt
1/2 tsp. black pepper
Prepare grill (or can be done under the broiler). Slice zucchini, yellow
squash and eggplant lengthwise, 1/4 in. thick. Brush both sides with olive
oil and grill or broil until charred and tender. Watch carefully. Cut vegetable
slices into 1/4 - 1/3 in. dice and put into a lg. serving bowl.
Add pasta to bowl, then add tomatoes and toss to mix. Put basil, zest,
juice, salt, pepper and remaining olive oil into blender and blend until
smooth. Pour over ingredients in bowl, toss well to coat. Serve this dish at
room temperature.
Serves 8 - 10.
(serve with crusty bread - dessert)
VEGETABLE LASAGNA
1 tsp. plus 2 tbs. olive oil
1 lg. onion (chopped)
2 (10 oz.) bags fresh spinach (washed and
dried)
1/4 tsp. salt
1/4 tsp. pepper
1 lb. Portobello mushrooms (cleaned and
sliced) or
1 lb. white mushrooms (less expensive)
1 tbs. garlic (minced)
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1 (26 oz.) jar marinara sauce or
homemade fresh marinara sauce
12 no-cook lasagna noodles
1 (32 oz.) carton ricotta cheese or cottage
cheese
8 oz. Fontina cheese (shredded) or
8 oz. mozzarella cheese (shredded)
Heat 1 tsp. oil in a lg. skillet; add onion and sauté until just tender. Add spinach in small batches until all is wilted. Transfer to a bowl, stir in 1/2 salt and pepper. Set aside. Repeat procedure with oil and mushrooms, salt and pepper. Pour marinara sauce into skillet and scrape bottom to get any little bits. Re-
move from heat. Spread 1/2 c. sauce into 9 x 13 baking dish. Top with 3
lasagna noodles (careful not to let noodles overlap or touch sides of dish.)
Cover sauce with 1/3 of the ricotta cheese, all of the mushrooms.
Then cover with 1/2 c. sauce and 1/2 c. Fontina or mozzarella cheese.
Repeat layers, use 1/2 of the spinach where the mushrooms would be. Top
with remaining noodles, sauce and cheese.
Cover with foil. Bake at 350º for 50 min., uncover and bake for 10 min.
longer.
Makes 8 servings.
(complete meal - crusty or garlic bread)
VEGGIE PIZZA
1 prepared pizza crust
1 pkg. frozen chopped spinach (thawed,
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squeezed dry)
1 box mushrooms (sliced)
1 red bell pepper (sliced thin)
1 med. onion (chopped or sliced thin)
1 c. ricotta or cottage cheese
1 c. mozzarella (shredded)
1/4 c. parmesan cheese (grated)
Spread ricotta over crust, top with vegetables. Sprinkle parmesan first and
the mozzarella on top. Bake at 375º until vegetables are tender and cheese
is slightly browned.
Serves 4 - 6.
(dessert)
Note: Vegetables can vary; use what you have on hand. Use your
imagination. Sliced tomatoes, sliced zucchini, etc.
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Cooking's Frequently Asked Questions
Common Cooking Terms
What cooking method does the term "Bake" refer to and what foods are
commonly prepared in this manner?
Baking refers to cooking food in the dry heat of an oven. Foods commonly baked
are breads, cakes, and roasts.
What cooking method does the term "Blanch" refer to and what foods are commonly prepared in this manner? Blanching refers to the method of loosening the skin on vegetables and fruits by plunging them into boiling water for a short period of time. Blanching is also used to help preserve their color. What cooking method does the term "Boil" refer to and what foods are commonly prepared in this manner? Boiling refers to cooking foods fully immersed in boiling water, where bubbles are constantly breaking the surface of the water. Foods commonly cooked this way are pastas, vegetables, and soups. What cooking method does the term "Braise" refer to and what foods are commonly prepared in this manner? Braising refers to cooking food long and slow in a few inches of liquid. The food is not quite covered by the liquid, producing both a steaming and stewing effect. This long, slow cooking method allows you to use less expensive cuts of meat because the fibers break down, making it tender. Foods commonly braised are
185
large, tough cuts of meat such as chuck steak. Vegetables and broth are usually added to pro-duce a tasty mixture of flavors. What cooking method does the term "Broil" refer to and what foods are commonly prepared in this manner? Broiling refers to cooking food in an oven with an in-tense heat source above the food. Broiling pans are usually used to hold the food, allowing the fat to be collected in the pan under the grate so that flare ups don't occur. Foods commonly broiled are steaks, poultry, fish fillets, and vegetables. What cooking method does the term "Grill" refer to and what foods are commonly prepared in this manner? Grilling refers to cooking food over an intense source of heat. This heat is usually provided by charcoal or gas grills. Because of the high heat, using thinner pieces of meat or vegetables produces the best results. Popular items cooked on a grill are steaks, chicken, ribs, fish fillets and vegetables. What cooking method does the term "Fry" refer to and what foods are commonly prepared in this manner? Frying refers to cooking food in fat over high heat. Deep-frying refers to immersing the food entirely in hot fat and cooking until crispy. Common fried foods are eggs, vegetables, and hamburgers. Common deep-fried foods are French fries and breaded vegetables.
What cooking method does the term "Parboil" refer to and what foods are
commonly prepared in this manner?
Parboiling refers to partially cooking foods by plunging them briefly into boiling
water. Foods commonly parboiled are potatoes, carrots, and rice.
186
What cooking method does the term "Poach" refer to and what foods are commonly prepared in this manner? Poaching refers to cooking foods in simmering, but not boiling liquid. Liquids could be water or vegetable stock. Foods commonly poached are eggs and fish.
What cooking method does the term "Roast" refer to and what foods are commonly prepared in this manner? Roasting refers to cooking food uncovered in an oven. Commonly roasted foods are meat roasts, poultry, fish and root vegetables like carrots, onions, and potatoes.
What cooking method does the term "Sauté" refer to and what foods are commonly prepared in this manner? Sautéing refers to cooking food in a hot pan, and is sometimes referred to as pan-frying. Butter or oil may be used to keep the food from sticking to the pan. Sautéing is performed in a pan over medium-high to high heat and constant attention must be used to keep the food from burning. Foods commonly sautéed are vegetables, steaks, chicken breasts, and fish fillets. Sautéing cooks the seasoning into the vegetables and acts to sear steaks, chicken breasts, and fish fillets to trap the juices in the meat.
What cooking method does the term "Scald" refer to and what foods are commonly prepared in this manner? Scalding refers to heating milk over medium-low heat until it foams, but doesn't boil. This is primarily done to shorten cooking times when making sauces and custards.
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What cooking method does the term "Sear" refer to and what foods are commonly prepared in this manner? Searing refers to subjecting the food to high heat in a pan, under a broiler or in the oven to quickly brown it. Searing helps to lock in the juices in foods such as steaks before completing the cooking process. Foods commonly seared are steaks and beef roasts.
What cooking method does the term "Simmer" refer to and what foods are commonly prepared in this manner? Simmering refers to gently cooking food in liquid that is heated to just below the boiling point. Foods commonly simmered are soups and stews.
What cooking method does the term "Steam" refer to and what foods are commonly prepared in this manner? Steaming refers to cooking food over a small amount of simmering or boiling liquid in a covered pot. The trapped steam does the cooking. Foods commonly steamed are vegetables and shellfish.
What cooking method does the term "Stew" refer to and what foods are commonly prepared in this manner? Stewing refers to cooking food long and slow, completely covered in liquid. This long, slow cooking method allows you to use less expensive cuts of meat because the fibers break down, making it tender. Foods commonly stewed are cut-up pieces of tough cuts of meat such as chuck steak, and precut-up meat called stew meat in the stores. Stews consist of vegetables, broth, and stew
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meat simmered for a long time to combine the flavors.
What cooking method does the term "Stir-fry" refer to and what foods are commonly prepared in this manner? Stir-frying is a method of frying. It is a technique usually used in preparing oriental dishes. Food is cooked in a wok with a small amount of oil over high heat. The food is continually tossed and stirred until cooked. Foods commonly used in stir-fry are diced chicken, chopped celery, bean sprouts, onion, and a number of oriental vegetables.
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Measuring Quantities What are common abbreviations for measuring quantities in recipes?
t, tsp. = Teaspoon
tbs., T, TB, Tbs., Tbsp = Tablespoon C, c. = Cup
oz. = Ounce pt. = Pint qt. = Quart Gal = Gallon lb. = Pound gr = Gram
kg = Kilogram mL, ml = Milliliter L, l = Liter
How do I accurately measure recipe quantities if I don't have the required
meas-uring spoon, cup, etc.?
Pinch = Less than 1/8 Teaspoon 3 Teaspoons = 1 Tablespoon
2 Tablespoons = 1 Fluid Ounce
4 Tablespoons = 1/4 Cup
5 Tablespoons + 1 Teaspoon = 1/3 Cup
12 Tablespoons = 3/4 Cup
16 Tablespoons = 1 Cup
1 Pony = 1 Fluid Ounce
1 Jigger = 1-1/2 Fluid Ounces
1 Cup = 8 Fluid Ounces
2 Cups = 1 Pint or 16 Fluid Ounces
2 Pints = 1 Quart or 32 Fluid Ounces
4 Quarts = 1 Gallon or 128 Fluid Ounces
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What are some equivalent quantities of recipe ingredients?
Food Quantity Equivalent
8 tablespoons butter 1 stick
4 tablespoons butter 1/2 stick 4 sticks butter 1 pound
1 pound granulated
sugar 2 cups 1 pound brown sugar 2 1/4 cups packed
1 cup heavy whipping
cream 2 cups whipped cream 1 large onion 1 cup chopped
3 medium apples or
bananas 1 pound 4 ounces nuts 2/3 cups chopped
1 cup uncooked rice 4 cups cooked
1 large tomato 3/4 cup chopped 3 to 4 tomatoes 1 pound
1 pound all-purpose
flour 4 cups sifted
8 ounces chocolate
chips 1 cup
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Common Substitutions What can I use as a substitute if I don't have the required dairy product?
1 cup whole milk 1 cup skim milk + 2 teaspoons melted butter
or
1/3 cup powdered milk + 1 cup water
or
1 cup soy milk
or
1 cup buttermilk + 1/2 teaspoon baking soda
or
1/2 cup unsweetened evaporated milk + 1/2 cup water
1 cup heavy cream 3/4 cup whole milk + 1/3 cup melted butter
1 cup skim milk 1 cup water + 1/4 cup nonfat powdered milk
or
1/2 cup evaporated skim milk + 1/2 cup water
1 cup sour milk 1 cup buttermilk or plain yogurt or 1 cup minus 1 table-
spoon milk, + 1 tablespoon lemon juice or white vinegar
Let stand 5-10 minutes.
1 cup sour cream 1 cup plain yogurt
What can I use as a substitute if I don't have the required leavening product? 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of
tartar What can I use as a substitute if I don't have the required sweetening
product?
1 cup sugar 1 cup honey or molasses + 1/2 teaspoon baking soda
1 cup brown sugar 1 cup white sugar + 1 1/2 tablespoons molasses
What can I use as a substitute if I don't have the required thickening
product?
1 tablespoon cornstarch 2 tablespoons all-purpose flour
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1 tablespoon arrowroot 2 1/2 tablespoons all-purpose flour
What other items can I use as substitutes in recipes?
1 cup broth 1 bouillon cube in 1 cup boiling water 1 2-3 inch vanilla bean 1 teaspoon pure vanilla extract 1 square unsweetened chocolate 3 tablespoons cocoa + 1 tablespoon butter 1 square semisweet chocolate 3 tablespoons cocoa + 1 tablespoon butter + 2 tablespoons sugar
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Metric Conversion Chart
For all of our non U.S. friends and
for those not used to U.S. measurements
Volume U.S. Units Metric
1 teaspoon (US) = 1/6 ounce 4.929 milliliters
1 tablespoon (US) = 0.5 ounce 14.79 milliliters
1 fluid ounce (US) = 1 ounce 29.57 milliliters
1 gill (US) = 4 ounces 118 milliliters
1 cup (US) = 8 ounces 236.6 milliliters
1 pint (US) = 16 ounces 473.2 milliliters
1 quart (US) = 32 ounces 946.3 milliliters
1 gallon (US) = 128 ounces 3.785 liters
1 cubic inch = 0.5541 ounces 16.387 milliliters
1 teaspoon (UK) = 1.2 teaspoons 6.16 milliliters
1 dessert spoon (UK) = 2.4 teaspoons 12.32 milliliters
1 tablespoon (UK) = 1.2 tablespoons 18.48 milliliters
1 fluid ounce (UK) = 0.96076 ounces 28.4 milliliters
1 gill (UK) = 1.2 gills 142 milliliters
1 breakfast cup (UK) = 1.2 cups 284 milliliters
1 pint (UK) = 1.2 pints 568 milliliters
1 quart (UK) = 1.2 quarts 1.136 liters
1 gallon (UK) = 1.2 gallons 4.546 liters
1 milliliter = 0.203 teaspoon 1 milliliter
1 centiliter = 2.03 teaspoons 10 milliliters
1 deciliter = 0.423 cup 100 milliliters
1 liter = 1.057 quarts 1000 milliliters
1 dekaliter = 2.642 gallons 10000 milliliters
1 teaspoon (metric) = 1.015 teaspoons 5 milliliters
1 tablespoon (metric) = 3.044 teaspoons 15 milliliters
1 standard cup = 1.0567 cups 250 milliliters
If you didn’t get this book from Grandma’s website you owe it to her and
yourself to at least check it out. www.pennypinching-grandma.com
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