And her new kitty, Travis

He arrived 1-24-09

2-13-10

 12-22-09

Hi Nancy; here is a great season pie easy to fix

TURTLE PUMPKIN PIE:

2 packs of 3.4 instant Jell-O vanilla pudding

1/2 tsp cinnamon 

1 carton of cool whip

1 can pure pumpkin about 1 cup

1 cup eggnog +1/4c cold milk

1 cup chopped pecans

3/4 c caramel ice cream syrup

1 10" graham cracker pie shell I cheat and buy 1

place nuts in pie shell pour about 1/2 c caramel on the nuts

place pudding mix and 1/2 of the cool whip and egg nog and pumpkin in a bowl and fold together till smooth place it in the shell over the nuts

cover with the remaining cool whip refrigerate at least 1 hr. when ready to serve place a few nut halves on top for decoration spritzel a little caramel on the nuts

enjoy

tks Bill Burt class "52"

Gary, '50 and webmaster,  had his Granddaughter, Great Grand Kids and Son visiting.  They did a great dinner for all of us.  Tasha, Gary's Granddaughter made a super desert.  I thought I'd share it with you as I have served it several times since they were here.   It is wonderful.
Enjoy!

Strawberries

Blueberries

Splenda or Sugar

Whipped Cream if desired

7-11-09 Here are some links to what look to be good cooking pages.

http://www.50plusfriends.com/cookbook/             (note:  check the bottom of this page – some great features here)

Click on the link below the food items.

6-15-09

This whole wheat cookie recipe was on the back of the Gold Medal Whole Wheat Flour bag.  I'd just finished baking 36 loaves of Banana Nut Bread (made with Splenda and whole wheat flour) for our Imperial Beach Women's Club Bake Sale.   Don't ask whatever possessed me to want to bake something else, but this looked good.  GOOD is a mild description.  My husband says best cookie I've ever baked - friends said the same.  So here it is for you to try!
While typing up the recipe I searched the Gold Medal Whole Wheat website,
goldmedalwholewheat.com/ and came up the 'Healthified' version of the same recipe.  I haven't tried it, but bet it will be good to.

375º 8 to 10 min – 3 doz.

¾ C granulated Sugar (Splenda)

¾ C packed brown sugar

1 C butter or margarine softened

1 tsp vanilla

1 egg

2 C Gold Medal whole wheat flour

1 tsp baking soda

½ tsp salt

1 bag (12) oz semisweet chocolate chip (2 cups)

1. Heat oven to 375ºF.  In large bowl, stir sugars, butter, vanilla and egg until well blended.  Stir in flour, baking soda and salt, (dough will be stiff).  Stir in chocolate chips.  (I used mixer for all).

2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.

3.  Bake 8-10 minutes or until light brown (centers will be soft).  Cool slightly, remove from cookie sheets to cooling racks.

375º 7-9min – 3 doz

¾ C granulated sugar (Splenda)

¾ C packed - brown sugar

½ C butter softened

½ C canola oil

1 tsp vanilla

1 egg

2 C Gold Medal whole wheat flour

1 tsp baking soda

¼ tsp salt

¾ C miniature semisweet chocolate chips

1. Heat oven to 375ºF.  In large bowl, stir sugars, butter, oil, vanilla and egg until well blended.  Stir in flour, baking soda and salt, (dough will be stiff).  Stir in chocolate chips.  (I used mixer for all).

2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.

3.  Bake 7-9 minutes or until light brown (centers will be soft).  Cool slightly; remove from cookie sheets to cooling racks.

These muffins are very, very good.  I used the 2 1/2 All-purpose flour and 2 1/2 C Whole Wheat flour.  Also the 2 C sugar and 1/2 C molasses.  The next time I make them I will try using Splenda.

These would make a great item for a bazaar, church or community function.

Enjoy!  Nancy

Soak bran cereals in 2 C of boiling water and let cool.  In a very large bowl beat margarine, salt, eggs, and sugar.  (Add a small amount of buttermilk to 5 tsp baking soda to dissolve); add buttermilk, flour, and the bran mixture.  Mix well, spoon into greased non-stick muffin tins.  Bake for 15 minutes in 400º oven.    Batter can be kept up to 6 weeks in air tight container in the refrigerator.  Makes 72 Bran Muffins. Options to use in recipe:  2 ½ C all-purpose flour, 2 ½ C whole wheat flour, 2 C sugar, ½-3/4 C Molasses.                                                Claire Enfield

Here is a new recipe that I'd never tried.  My girlfriend from WA was here for a week and we cooked a BIG Chuck Roast.  She talked about how she makes Beef Hash.  I'd only heard of Corned Beef Hash.  I went into my old recipe book that I've had since 1959 and there were 2 recipes for Beef Hash.  You know it is old when it calls for bacon fat to cook the onions in.  I used the left over canned potatoes from the roast and added some more.  It turned out great.  You can change out the bacon fat for Pam or any other oil of
your choice.  It was very easy to make and extended the meat.  Enjoy

Nancy
PS  This has to be a labor of love.  I sliced off the end of my left index finger, slicing bread last week.  It is healing fine - but sure makes typing slow with a splint on the finger.  (It is for protection only).

2 med onions, diced

2 Tbsp bacon fat or your choice oil

4 med Potatoes, cooked, diced, (I used canned)

2 C diced left over beef or pot roast

Milk

Salt & Pepper to taste

Sauté onions in bacon fat until soft.  Add potatoes and Beef, then add just enough milk to moisten and the seasonings.  Mix well, cover skillet and simmer until under side of hash is well browned.  Slide hash onto a hot platter and garnish with parsley.  5 servings.

(The Modern Family Cook Book by Meta Given – 1953).

1-23-09

 This recipe was submitted buy Pat Johnson, 1949.   Thank you!  It is a hoot to make. (Very easy).  It would be a great recipe for young cooks. It turned out great - was delicious.  It makes plenty for 2.

Again, Pat, thank you.
Nancy

1 very large coffee mug

4 Tbsp Flour

4 Tbsp Sugar

2 Tbsp Cocoa

1 egg

3 Tbsp Milk

3 Tbsp Oil

3 Tbsp Chocolate Chips (optional)

1 small splash of vanilla

Add dry ingredients to mug and mix well.  In another cup add egg, milk, oil, and mix well.  Add to dry ingredients, mix well.  Add Chocolate Chips and vanilla, mix well.  Put your mug in the microwave and cook for 3 minutes at 1000 watts.  The cake will rise over the top of the mug, but don’t be alarmed!  Allow to cool a little and tip out onto a plate if desired.  Eat – (this can serve 2 if you want to feel slightly more virtuous).

Why it’s the most dangerous cake recipe in the world – because now we are only 5 minutes away from chocolate cake at any time of the day or night

I sent this to Nancy and she invited me up for half of it, and it is great. If I remember right, Shirley Brodie sent it to Pat. Gary

 This is another great salad.  It is yummy - but high in sodium if any of you are watching that. Enjoy, Hugs Nancy

1 pkg Broccoli Slaw

2 pkg Top Ramen noodles –    Oriental Flavor

6 oz slivered almonds – 1 ¼ C

6 oz sunflower seeds – 1 ¼ C

Several green onions, Chopped fine

Dressing: ½ C oil

½ C sugar

½ C cider vinegar

2 pkg Top Ramen Soup Seasoning

Mix all dressing ingredients well.  Set aside.  Mix slaw, broken noodles (break while pkg still sealed), onions, nuts & seeds.  Add dressing – mix well.  Refrigerate 2 hours.  Toss before serving.  If there is too much dressing before serving I strain it off.  Slaw found at Von’s.  Muriel Stingl – Imperial Beach

This recipe came from one of the women in Imperial Beach Women's Club.
Everyone raved about it there.  I made this for Thanksgiving.
I used Altern (Wal Mart's Splenda) in place of sugar.  It worked fine!

1 can French style green beans

1 can English peas, Leiseur

1 can "shoe peg" white corn

1 C diced celery

1 large jar chopped pimentos

1 green pepper chopped

1 bunch green onions chopped

Dressing: ¾ C vinegar, 1 C sugar, ½ C vegetable oil, 1 Tbsp water, 1 tsp each salt & pepper – Mix & bring to a boil. Let cool.  Pour over vegetables and refrigerate for 24 – 48 hours in refrigerate.

These were yummy sandwiches.  I didn't have any wheat muffins - so used wheat dinner rolls.  Worked great.
Enjoy!
Nancy

Makes 8 muffin halves

4 whole-wheat English Muffins

2 celery ribs – ½ C diced

1 pouch (7 oz) light tuna

1 C low-fat cottage cheese

½ C reduced fat Mayonnaise

Juice from ½ lemon – 1 Tbsp

1/2 tsp onion powder

¼ tsp garlic powder

¼ tsp black pepper

6 slices ripe tomato

4 slices reduced fat Swiss cheese

Place oven rack in the top position, turn on the broiler. Split the English muffins in half, place cut side up on baking sheet. Place under broiler, toast lightly. Remove from oven, leave broiler on. Dice celery, put in micro wave safe dish. Add tuna, cottage cheese, mayonnaise, lemon juice, onion & garlic powder, pepper.  Stir–microwave, covered with paper towel till just warm. Spoon tuna mixture evenly on top of toasted muffins–place tomato slice on top. Cut cheese in half, place one on top of tomato. Broil just till cheese melts about 1 min. Desperation Dinners

 Can't remember where I got this recipe - but a great alternative to pumpkin pie.  Jim took it to the Senior Center - and nothing but the cleaned baking dish return.  It was yummy.  I 'think' it is a reduced calorie/fat recipe.

350º - 12 servings

1 C oatmeal

½ C flour

1/3 C granulated sugar

1/3 C brown sugar

2 Tbsp butter, melted

2 Tbsp water

1/3 C chopped nuts

Filling:  1 can (15 oz) pumpkin (2 C), ¾ C liquid egg substitute, 1 C sugar, 1 ½ tsp ground cinnamon, 1 tsp ground ginger, 1 can (12 oz) evaporated skim milk. Preheat oven to 350º. Spray a large baking sheet and a 9 x 13" pan with nonstick spray & set aside. Place oatmeal in a blender or food processor and process briefly.  You should still be able to see oatmeal flakes. In a bowl, mix oatmeal, flour and sugars. Add butter and water and mix with your fingertips until crumbly. Spread crumbs on prepared baking sheet, sprinkle nuts over them and bake for 5 minutes. Remove from oven and break up into pea-size pieces. Set aside to cool. Mix together pumpkin, egg substitute and sugar.  Mix in cinnamon and ginger. Slowly pour milk in while stirring, until thoroughly mixed. Pour into the 9 x 13" pan. Bake for 20 minutes, then sprinkle oatmeal crumbs over pumpkin, lightly press crumbs into pumpkin. Bake for 20 min more. Cook It Light – Jeanne Jones UT.

The turkey soup is cooking.
Hugs
N

This was a great bar-b-qued turkey, we were there for dinner. Gary

 I use this recipe to finish off left over beef, turkey, chicken, pork.

I cook the top ramen the 3 minutes according to package directions.  I add the spice package, (don't if you are watching sodium - brown your meat first in the pan for flavor).  Before cooking noodles, I chop up any or all of the following: Celery, broccoli, green onions, carrots, peas, mushrooms, water chestnuts, spinach and anything else you like.  I add these to the pot as the noodles finish cooking and just bring to a boil.  I like all of the vegetables crisp.  Serve in a bowl and you have a inexpensive meal that will use up your leftovers.   I serve for lunch or dinner.  Enjoy!  Nancy

350º - 40 min - serves 15 ½ Cup

Cooking spray

2 12 fl oz cans evaporated milk

2 C water

6 Tbsp butter or margarine

3 (4.9 oz boxes Hungry Jack Cheddar & Bacon Potatoes

2 C sour cream

½ C chopped chives or green onions

1 C shredded sharp Cheddar Cheese

Heat oven to 350º - spray 13x9" baking pan with cooking spray.  Combine evaporated milk, water, butter, sauce mix in 5 quart pot.  When all mixed – then add the potato slices.  Cook over medium heat, just till mixture comes to a boil. Remove from heat, stir in sour cream & chives/green onions. Pour into prepared pan. Sprinkle with cheese. Bake 40 minutes or until bubbly and golden brown.

I've had surgery on my R shoulder so things a being done more simple here.
Jim my husband fixed this recipe.  It was quick and really good.
We added chopped celery.  Didn't have bread crumbs, so well toasted a piece of whole wheat bread, let it dry and then put it in a baggy and rolled it to get fine crumbs. This all mixes in the 1 1/2 qt casserole dish you cook it in.  It didn't call for spraying the pan, but we did.
Great recipe.

400º - 20 min – 4 servings

1 10 ¾ oz Can Cream of Celery Soup

½ C milk

1 C frozen peas

2 can 6oz tuna, drained

2 C hot cooked med egg noodles

2 Tbsp dry bread crumbs

1 Tbsp butter, melted

Stir soup, milk peas, tuna & noodles in 1 ½ qt Pam sprayed casserole

Bake 400ºF for 20 min

Mix bread crumbs w/butter & sprinkle on top – Bake 5 min more

Fleischmann’s 1-Dish Cinnamon Swirl    350º  25-30 min Serv 9

Cooking spray

1 ½ C all-purpose flour

2 Env RapidRise yeast (1/2 oz)

¼ C sugar

¼ tsp salt

2/3 C milk (very warm 120º-130º F)

¼ C butter melted

1 egg

Cinnamon Topping:  3 Tbs butter; ¾ C brown sugar; 1 ½ tsp ground cinnamon.   Icing: 1 C powdered sugar; 1-2 Tbs milk; 1 Tbsp butter – melted; ½ tsp vanilla extract.

Mix batter ingredients in a pre-sprayed 8x8" baking dish; let rest for 10 min. Combine cinnamon mixture in a small bowl mix with a fork. Top batter evenly with cinnamon topping using fingers, poke topping thoroughly into batter.  Bake by placing in a COLD oven; set temp to 350º F – bake 25-30 min lightly browned & firm in center. Cool 10 min, combine icing ingredients and drizzle over warm cake.

This is a dish that I cooked for my husband, who as a child lived in
Arkansas.  Being a Southern California Gal, I'd never had black eye peas, and wasn't really interested in trying them.  My husband was having dental work done and the dentist had his partial - so was eating easy to chew food for several days.  I decided to give him a treat and cooked up a batch of Black Eye Peas.  I was pleasantly surprised and really like them.

I used the attached recipe, but omitted the rice.  The recipe is actually called Hopping John - go figure - but I didn't think I'd ever find it under that name in my recipe files.  I have used both the Quick Soak and Overnight Soak and both work well.

Enjoy
Nancy

Black Eye Peas (Hopping John)

1 lb dried blackeye peas

¼ lb diced salt pork

2 quart boiling water

1 tsp salt

1 tsp chili powder

½ C chopped onion

2 C cooked rice ( I omit)

Quick soak: rinse & sort peas in a large pot. To 1 lb peas add 6-8 C hot water. Bring to rapid boil, boil for 2 min. Remove from heat. Cover & let stand 1 hour, drain & rinse. Overnight soak: Rinse & sort in large pot. To 1 lb peas add 6-8 C cold water & let stand overnight or at least 6-8 hr. Drain & rinse. Wash & sort peas, cook with salt port in boiling water 2 min then simmer until peas are almost tender (1 ½ - 2 hr). Add seasonings and onion. Continue to cook until peas are done and most of liquid is absorbed. Add rice and heat.

400° - 30 min   serves 6

1 can (14 ½ oz) diced Tomatoes,    undrained

1 pkg (6oz) Stove Top Stuffing Mix Italian Style W/Roasted Garlic

1 ½ lb boneless skinless chicken breasts cut into bite-size pieces

1 tsp dried basil leaves

1 C shredded Mozzarella Cheese

Place tomatoes with liquid in medium bowl. Add ¾ C water & stuffing mix; stir just until moistened. Set aside.

Place checking in 13x9 baking dish. (I used Pam spray). Sprinkle with basil and cheese.  Top with prepared stuffing mixture

Bake at 400° for 30 minutes or until chicken is cooked through.

New potatoes – I left the skins on

Olive Oil

Coarse salt

Ground Pepper

Preheat oven.  Rimmed Baking sheet oiled or I used ‘release foil’.  Wash and cut potatoes into thin slices (however you like them). Place oil in bowl.  Quantity depends on how many potatoes you are cooking. Place sliced potatoes in bowl and coat with oil, lightly.  Salt and Pepper and then spread on baking sheet.  Cook till lightly browned and then turn over.  Cook till this side is browned.  Remove when they are the doneness you like your fries.  I got too much oil on the first batch so dried on paper towel.

1 lb ground turkey

8 oz turkey bacon

1 whole onion, chopped

½ C ketchup

½ C barbecue sauce

4 tsp prepared mustard

4 TBS molasses

1 tsp chili powder

¾ tsp freshly ground black pepper

2 cans low sodium kidney beans

2 cans pork and beans

2 can butter beans (I used Navy)

2 cans stewed tomatoes, low salt

Above cans 15 oz

Spray large pot with non-stick cooking spray. Brown the ground turkey & turkey bacon. Add onion and cook another 5 min. Add ketchup, barbecue sauce, mustard, molasses, chili powder & pepper and mix well.  Add beans and tomatoes and mix well again. Bring to boil turn the heat down to simmer and cook for about 45 min or place in slow cooker & cook on low for 4 hours or on high for 2 hr, or place in an ovenproof pot and bake for 1 hour at 350°.  Jeanne Jones

6 cups rolled oats

¼ cup fructose

1 cup coconut

1/3 cup sesame seeds

¼ cup sunflower seeds

½ cup chopped pecans

½ cup chopped almonds

1 cup raisin (opt) I didn’t put them in

¼ cup flax seed

½ cup oil

1/3 cup honey

1 tsp. vanilla

Mix all dry ingredients together (except raisins) in a large bowl.

Next in a separate bowl mix the wet ingredients.  Then combine

both together and mix. Spread out on 1 or two cookies sheets

and cook in oven 300 F for 15 min. and stir and bake to another  five

min. until golden brown. During the last five minutes of cooking

is when you will add you preferred dried fruit. Let it cool and store

in an airtight container.

This is a great recipe.  Gary Dayton, '50, (my brother) sent me the recipe a couple months ago.  I don't think I'd ever made Chicken & Dumplings.  My husband Jim, is from the South & East and had described these dumplings many times.  Our Mom, used to make the dumplings out of Bisquick.
A friend of ours, told me today that instead of making the dumplings, just buy FLOUR Tortillas, cut into strips and put in - in place of the dumplings. I haven't tried it but will.  Enjoy
 

10 people

1 (3-4 lb) broiler-fryer chicken

2 Quarts + ¼ C water

1 tsp Salt

2 C self-rising flour

¼ C shortening

¼ C Cold water

½ Stick of butter, melted

2 tsp Black Pepper

Celery  2-6 stalks (I chopped)

1 onion - chopped

Stew entire chicken in 2 qts water, adding chopped celery and onion for flavor.  Cook about 1 hr until chicken is fall off the bones tender.  Remove chicken from the pot, saving the stock. Cool chicken, remove skin, fat & bones and cut into chicken into bite size pieces.  Combine flour & salt in mixing bowl. Cut the shortening into the flour using fork or pastry cutter until mixture forms coarse crumbs. Add remaining ¼ C of cold water, a little at a time working from the center using your hands to work the mixture into dough. Roll the dough out about 1/8" thick & cut into strips 1" to 2" long. Over med-high heat, bring the chicken broth back to a slow boil. Do not boil rapidly. With floured hands drop the strips of dough into the broth. Stir the broth after adding several pieces of dough. Repeat until all the dumplings mix has been used and stir very gently.  Add the chicken, butter & pepper to the dumplings & stir gently. Turn heat to low & allow to simmer for about 10 minutes.

Gary,

In a bowl combine flour salt & poultry seasoning. Cut in shortening until crumbly, combine egg & milk, stir into flour mixture till combined. On a floured surface, roll dough to ¼" thickness, cut in 1" strips 2" lengths. In a large sauce pan, bring broth to a boil, add chicken, reduce heat, drop dumplings onto simmering broth, cover & simmer 15 or 20 min or until a toothpick inserted in a dumpling comes out clean( do not lift cover while simmering)

This is really yummy, especially on our cold, rainy night.  I used canned potatoes, canned corn, soy milk as they are what I had on hand.  Came out great.  I did add more vegetables and ham than the recipe called for. Enjoy

1 onion, chopped

1 stalk celery, chopped

2 med carrots, chopped

3 cloves garlic, minced

4 C fat-free reduced-sodium chicken broth

2 C cubed potatoes

¼ tsp black pepper

½ tsp dried thyme leaves crushed

2 tbsp cornstarch

¼ C cold water

16 oz frozen corn

2 C low-fat milk

8 oz extra-lean ham – cubed

2 Tbsp finely chopped fresh parsley

Spray Large saucepan or Dutch oven with nonstick cooking spray and add onion, celery, carrots & garlic. Sauté over med-high heat for 2-3 min. Add enough chicken broth to cover vegetables, then bring to a boil, cover the pan, reduce heat to simmer and cook until softened, 15 min. Add potatoes, pepper, thyme & rest of chicken broth, then bring back to a boil, reduce heat, cover & cook till done – 15 min. Combine cornstarch & water add to vegetable mixture, stirring constantly until it boils again.  Add the Corn, milk & ham and bring back to a boil. Garnish with fresh parsley.

Per serving: 170 calories, 3 g fat, 18 mg cholesterol, 601 mg sodium, 27 g carbohydrates, 10 g protein, 3 g fiber. (Jeanne Jones)

This is a great tasting recipe.  I made it with left over Costco roasted chicken.  I didn't use the chipotle chiles as I didn't have any on hand. You could use any meat, ground beef, ground turkey, left over turkey, chicken, pork roast.  It would be great with any of them or cook the chicken as directed. It is a good make ahead recipe, pour the sauce on just before putting in the oven.
Enjoy!

8 servings – 350°

1 ½ lbs boneless, skinless chicken breasts

1 C chopped onion

1 green pepper, 1 red pepper, cored, seeded & chopped

½ C chopped Cilantro

4 tsp ground cumin

1 can chopped green chiles (4 oz)

1 C green chile salsa (salsa verde)

2-3 canned chipotle chiles in adobo sauce – (optional)

8 oz (2C) reduced-fat cheddar cheese – grated (div use)

1 C low-fat cottage cheese

24 corn tortillas

3 C low fat milk

2 ½ C fat free chicken broth

3 tbsp cornstarch

1 can (4 oz) chopped green chiles

Chopped tomato, cilantro & avocado for garnish

Preheat oven to 350°. Wrap tortillas in foil in 2 batches. Warm in oven for about 15 min. Spray baking pan (one 9x13 – one 9x9 inch pan) with nonstick spray and set aside. In sauce pan, place the chicken breasts and cover with water. Bring to a boil over med-hi heat, then reduce to simmer & cook till one, about 15 min. Cool then shred and place in large bowl. Spray skillet with nonstick spray. Add onion & peppers, sauté over med hi heat for 5-8 min. Transfer to bowl with chicken. Add cilantro, cumin, chiles, salsa & chipotle chiles. Mix well. Add 1 ½ C cheddar cheese & cottage cheese and mix well. Remove tortillas from oven, place ¼ C of chicken mixture on each tortilla and roll up. Place rolls seam side down in prepared pan. Pack tightly. In saucepan, heat milk & 2 C broth over med heat. Dissolve cornstarch in remaining ½ C broth. When milk mixture is very hot, add cornstarch mixture, and stir constantly until it boils. Add green chiles and stir to combine. Remove 1 ½ C of sauce & set aside. Our remaining sauce over enchiladas & cover w/foil. Bake 35 min. Remove foil & sprinkle with ½ C cheese. Return to oven for 5 min. Serve enchiladas w/3 tbsp of sauce per serving. Garnish with cilantro, tomato & avocado.   Jeanne Jones Cook It Light..

This is a link to Mrs. Claus' cookbook, then click on the links.
Use the back arrow at the top of the page to get back,
you may have to do it several times if you have been to many pages.

http://www.northpole.com/kitchen/

This recipe came from Campbell's Kitchen on line.  I didn't make it
according to the recipe I've posted.  I didn't have chicken breasts - so used chicken thighs.  I didn't have frozen mixed vegetables, so used frozen peas.  When I checked my Campbell's soup supply, my 98% fat free Mushroom soup was expiring, so used it instead of the Cream of Chicken Soup.  Oh, I found some Ortega green chiles in the refrigerator - so chopped them up and put them in the casserole.  The chicken was icy when I used it so it took longer than the 50 minutes to cook.  Also, I didn't read the recipe closely and didn't cover it and as you can see by the picture I forgot to add the grated cheese at the end.  Ok, with all of the above changed and forgets - the casserole was GREAT.....I'll make it again, maybe my way - maybe Campbell's and will certainly try some of the variations.   It is fast and easy.

1 can 10 ¾ oz Campbell’s Condensed Cream of Chicken soup

(reg or 98% Fat free)

1 1/3 C water

¾ C uncooked long grain white rice

½ tsp. onion powder

¼ tsp ground black pepper

2 C frozen mixed vegetables

4 skinless boneless chicken breast halves

½ C shredded cheddar cheese

Stir the soup, water, rice, onion powder, black pepper & vegetables in an 11 x 8" (2 qt) shallow baking dish.  Top with the chicken.  Season the chicken as desired.  Cover.  Bake at 375° for 50 minutes or until the chicken is cooked through and the rice is tender.  Top which cheese.  Let casserole stand for 10 minutes.  Stir rice before serving.

Try it Alfredo:  Use ¼ C grated Parmesan for Cheddar cheese.  Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top the chicken with remaining Parmesan cheese.

Trim it Down:  Use Campbell’s 98$ fat free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular.

Mexican:  In place of onion powder and pepper use 1 tsp chili powder. Substitute Mexican cheese blend for Cheddar.

Italian:  In place of onion powder & pepper use 1 tsp Italian seasoning crushed. Substitute 1/3 C shredded Parmesan for Cheddar.                                 From Campbell’s Kitchen

Shirley Hunt Brodie '49 sent this great list of links. Nancy says she hasn't tried any but I clicked one and it looks like it is real. G

Pass this on to Gary Dayton - maybe his Sister can use it on the cooking page.   Shirley


 

Just click on the name of the cookie and bam the recipe is there.

1-2-3 Cookies 7 Layer Cookies Allie Nelson's Famous Snickerdoodle Cookies Almond Crescent Shortbread Amish Sugar Cookies Andies Candies Cookies Angel Crisps Angenets Applesauce Cookies Apricot Fold-Overs Aunt Edy's Molasses Crinkles Auntie Linda's Ginger Gems Bakeless Dream Cookies Banana Drop Cookies Best Chocolate Chip Cookies in the World Bisc otti Biscotti Blueberry Cookies Boiled Chocolate Oatmeal Drop Cookies Bronwnies Brown Sugar Shortbread Brownie Cookies Brownie Delight Brownies Buccaneer Snowballs Buried Cherry Cookies Butter Cookies Butter Nut Balls Butterballs Butterscotch Haystacks C.O.P. Cookies Candy Cane Cookies Candy Cookies Caramel Shortbread Cheesecake Brownies Cherry Buns Cherry Crowns Cherry Winks Chewies Chewy Noels Chinese Chews/Haystacks Chocolate Chip Cookie Bars Chocolate Chip Cookies Chocolate Chip Meltaways Chocolate Chip Peanut Butter Cookies Chocolate Christmas Trees Chocolate Cream Cheese Squares Chocolate Crinkles Chocolate Mint Snow-Top Cookies Chocolate Oatmeal Cookies (no bake) Chocolate Snowball Cookies Chocolate Streusel Bars Chocolate Sundae Cookies Chocolate Walnut Crumb Bars Choco-Scotch Crunchies Choose A Cookie Dough Recipe Christmas Crackers Christmas Crunch Bars Christmas Ginger Snaps Christmas Macaroons Christmas Mice Cookies Christmas Shaped Cookies Church Window Cookies Coconut Cookies Congo Squares Cookie in a Jar Corn Flakes Cookies Cornflake Christmas Wreaths Cowboy Cookies (oatmeal) Cream Cheese Cookies with Apricot Filling Crème De Menthe Chocolate Squares Crème Wafers Crescent Cookies Crispy Crunchies Date Nut Balls Date-nut Pinwheel Cookies Diabetic Peanut Butter Cookies Disgustingly Rich Brownies Doodles Double chocolate chip cookies Double-Chocolate Crinkles Eatmore Cookies Eggnog Cookies Elizabeth's Sugar Cookies Elves Quick Fudge Brownies Emily Dickinson's Gingerbread Cookie Recipe Emily's Best Brownies Famous Oatmeal Cookies Firemen Cookies Fluffy Shortbread Cookies Forgotten Cookies Frosted Peanut Butter Brownies Fruit Cake Cookies Fruitcake Squares Fry Pan Cookies Gems< /SPAN> Ginger Cookies Ginger Crinkles Gingerbread Baby Gingerbread Cookies with Butter Cream Icing Gingerbread Men< /SPAN> Gingerbread Men Ginny's Gluten Free Chocolate Chip Cookies Glory's Golden Graham Squares Glory's Sugar Cookies Gramma Chapman's chocolate coconut drops Grandma Elsie's Zimt (cinnamon) Cookies Grandma J's Butter Cookies Grandma Olson's Parkay Cookies Great Grandmothers Sugar Cookies Gum Drop Cookies Gumdrop Gems Haystack Cookies Ho-Ho Bars Holiday Cereal Snaps Holiday Chocolate Butter Cookies Holi day Raisin Walnut Bars Holly Cookies Hungarian Cookies (Little Nut Rolls) Ice Box Cookies Irresistible Peanut Butter Cookies < A title=http://www.northpole.com/Kitchen/Cookbook/rec0143.html href="http://www.northpole.com/Kitchen/Cookbook/rec0143.html" target=_blank>Italian Cookies Jacob's Peppermint Snowballs Jam Bars Jessica's Famous Brownies Jessie's Chocolate Chip Cookies Jubilee Jumbles Juliet's Peanut Butter Blossoms Jumbo Chocolate Chip Cookies Kentucky Colonels Kiefle (cream cheese cookies with jam filling)< /A> Kifflings Kiss Cookies Lacy Swedish Almond Wafers Lemon Angel Bar Cookies Lemon Bars Lemon Cake Cookies Lemon Cre am Cheese Cookies Lemon Squares Linzer Tarts Log Cabin Cookies Luscious Lemon Squares M&M Cookies Magic Cookie Bars Melt in Your Mouth Cutout Sugar Cookies Melting Shortbread Meme's Cream Cheese Cookies Milk Chocolate Florentine Cookies Mincemeat Cookies Mincemeat Goodies Molasses Cookies Molasses Forest Cookies Molasses Sugar Cookies Mom Mom's Crescent Cookies Mom-Mom's Ginger Cookies Mom's Nutmeg Sugar Cookies Mom's Old Fashion "Puffy" Sugar Cookies Monster Cookies Moravian Christmas Cookies Nana's Famous Soft Southern Cookies Nitey Nite Cookies No Bake Chocolate Cookies No Bake Chocolate Oatmeal Cookies No Bake Cookies No Bake Cookies No Bake Peanut Butter Cookies No-Bake Chocolate Oatmeal Cookies No-Bake Cookies Norwegian Sugar Cookies Nut Balls Oatmeal Bars Oatmeal Chocolate Chip Nut Cookies Oatmeal Coconut Crisps Oatmeal Cookies Oatmeal Scotchies Old Fashioned Sugar Cookies Ooey Gooey Caramel Chocolate Dunk Ooey Gooey Squares Orange Slice Cookies Parking Lot Cookies Peanut Blossoms Peanut Butter Bars Peanut Butter Blossoms Peanut Butter Cereal Cookies Peanut Butter Chewies Peanut Butter Chocolate Bars Peanut Butter Cookies Peanut Butter Cookies Peanut butter fingers Peanut Butter Reindeer Peanut Butter Surprises Peanut Marshmallow Cookies Pecan Puff Cookies Peppermint Snowballs Peppernuts Persimmon Cookies Persimmon Cookies Petey's Yummy Spicy Almond Thins Pfeffernuesse Pffefferneuse Cookies Pineapple Filled Cookies Pizzelles P otato Chip Cookies Potato Flake Cookies Praline Cookies Praline Strips Pterodactyl Nests Pumpkin Bars Pumpkin Bars Pumpkin Chip Cookies Pumpkin Chocolate Chip Cookies Pumpkin Cookies Queen Biscuits Quick Cookies Raised Sugar Cookies Raisin Filled Oatmeal Bars Raspberry Meringue Bars Really Peanutty Butter Cookies Reese`s Brownies Reese's Peanut Butter Bars Rich Flavor Christmas Cookies Rich Lemon Bars Ricotta Cheese Cookies Royal Almond Christmas Bars Rudolph Cinnamon Cookies Russian Tea Cookies Russian Teacakes Samantha & Kelsey's Chocolate Chip Cookies Sand Art Brownies Santa Claus Cookie Pops Santa Claus Cookie s Santa's Butterscotch Melts Sa nta's Shorts Santa's Special Squares Scotch Cakes Scotch Shortbread Scotcharoos Scotcheroos Seven Layer Cookies Short Bread Cookies Shortbread Skor Squares Snicker Doodle Cookies Snickerd oodles Snickerdoodles Snow Balls Sour Cream Apple Squares Sour Cream Christmas Cookies Special K Cookies Spice Cookies Spicy Oatmeal Raisin Cookie Spritz Cookies Stained Glass Window Cookies Stir & Drop Sugar Cookies Sugar Cookies Sugar Cookies Sugar Cookies Swedish Pepparkakor (Pepper Cake) Cookies Swedish Sugar Cookies Sweet Marie's Swiss Treats Taralle (Italian Cookies) Tea Time Tassies Texas Brownies The Best Shortbread in The World Thumbprint Cookies Thumbprint Cookies Toffee Squares Traditional Christmas Sugar Cookies Traditional Gingerbread Men Cookies Triple-Chocolate Chip Cookies Ultimate Chocolate Chip Cookies Vanilla Waffer Balls Walnut Butter Cookies Walnut Crumb Bars White Chip Chocolate Cookies Wild Oatmeal Cookies Will's Famous Apple Jack Cookies Yummy Yummy Peanut Butter Blossoms

 

  My husband Jim loves Manhattan Clam Chowder.  I ran across this recipe in my recipe file from years and years ago, but I can't remember ever making it.  This turned out great according to him.  I'm not a good judge as my favorite clam chowder is New England. 

Manhattan Clam Chowder

5 bacon slices
2 ½ C diced onions
1 ½ C diced raw carrots
1 C diced celery
2 Tbsp Parsley
1 – 1 lb 13 oz can whole tomatoes 1 tsp dried thyme leaves
3 dzn half shell clams shucked in their own liquor (I used canned)
1 ½ tsp pepper, salt to taste
1 bay leaf
2 C chopped pared potatoes
In large kettle sauté bacon cut into small pieces until almost crisp. Add onions & cook them until tender, then add carrots, celery & parsley. Cook over low heat 5 min. Drain tomatoes putting liquid into a measuring cup. Add tomato pulp to kettle. Drain clams adding liquor to cup and set aside the clams. Add enough water to the cup to make 7 cups liquid and pour into kettle with salt, pepper, bay leaf & thyme. Simmer covered 40 min. Now add potatoes & cook 20 min or until potatoes are almost tender. Chop clams & add to Chowder. Simmer 10 minutes longer. Serves 8

This recipe looked great, but when we returned from the river during the fires I wanted a quick dinner but discovered that I didn't have the exact ingredients.  So.....I took what I had.   You can see that in the picture.

I used left over steak and mushrooms, (which came back from the river with us), changed one can of mushroom soup to celery soup, (both the 98% fat free), no egg noodles so use Rotelle, canned mushrooms and light sour cream. It was great tasting, very easy and quick.  Enjoy.
 

1 to 1.5 lb stew beef

1 pkg egg noodles

2 cans cream of mushroom soup

6 oz sour cream

Mushrooms

2 TBSP oil

Prepare noodles as directed.  Cook beef and mushrooms in skillet in 2 TBSP oil. Drain noodles; add beef, soup and sour cream.

Submitted by Linda B to Cooks.Com

NEW  TURKEY RECIPE

Your dinner  will be the talk of the TOWN!!
You should try  this!
Sure to bring smiles from your guests!
Here is a new way to  prepare your Thanksgiving Turkey.

1. Cut out aluminum foil in  desired shapes.
2. Arrange the turkey in the roasting pan, position the  foil carefully.  (see attached picture for details)
3. Roast  according to your own recipe and serve.
4. Watch your guests'  faces...

 
 
 
 
 
 
 
 
 
 
 
 
 
 
  

May your stuffing be  tasty
May your turkey plump,
May your potatoes and gravy
Have  never a lump.
May your yams be delicious
And your pies take the  prize,
And may your Thanksgiving dinner
Stay off your thighs!  

Happy Thanksgiving  Everyone!

     
This was yummy.  Not sure about the serving size as they said
4 servings. I think they'd have to be football players.  I checked other Mac and Cheese recipes and came up with 4 huge and 6 regular, but that still may be conservative.
The recipe is (adapted from "Robin Miller: Quick Fix Meals". 

Enjoy
Nancy

PS  I got to meet Donna and Jerry Smith, ('56 & '57 & Golden Cats pages), and their Catahoula Dog, Cat this week as they visited my brother & sister in law, Gary & Barb Dayton.  What a treat and we hope to see them again soon, either in Happy Jack AZ or back here in So, So CA.
 

Stovetop Macaroni and Cheese with Ham – 4 huge 6 normal serv.

1 lb elbow macaroni, whole-grain

½ C low fat sour cream

1 ½ C low fat milk

8 oz grated low fat cheddar cheese

4 oz grated low fat Swiss cheese

2 tsp Dijon mustard

¼ tsp salt½ tsp fresh ground pepper

1/8 tsp ground nutmeg

1 C diced cooked ham

2 Tbsp seasoned bread crumbs

3 Tbsp freshly grated parmesan cheese

Cook pasta by package directions. Drain & transfer to large bowl add sour cream while still hot & set aside. Scald milk by heating in a saucepan over med heat until tiny bubbles appear around edges, about 3 min. Reduce heat to low & stir in cheddar, Swiss cheeses, mustard, pepper, salt & nutmeg. Heat stirring constantly, until cheese melts. Fold cheese mixture & ham into pasta & transfer to serving bowl. Combine bread crumbs & parmesan in a skillet over med heat. Toast 1-2 minutes until golden brown. Crumble mixture over macaroni & cheese

This is a yummy cake!   I had the original recipe for years and saw the lighter version in the food section of the San Diego Union-Tribune and just had to try it.
I made the lighter version and it came out every bit as good as the
original.  I cut the cake on 24 pieces.  It was easy to do because of the bundt pan shape.  Everyone that had it - and that was 24 people raved about it.  I took lite Cool Whip and most added that to the top of the cake.  It didn't need it.
Please note that I've added the nutritional information on both recipes.
Remember I cut everything in half by cutting 24 pieces instead of 12.

Enjoy!
Nancy

1 pkg chocolate cake mix

1 C liquid egg substitute

1 C nonfat plain yogurt

1 C water

1 (4 serving) pkg sugar-free chocolate pudding mix

1 C chocolate chips or mini size

(Cook It Light – Jeanne Jones)

Preheat oven to 350°. Spray a bundt pant with nonstick spray. Sprinkle with flour, (or Coco), knock off excess.  Place cake mix, egg substitute, yogurt, water and pudding mix in a large bowl and beat with an electric mixer for 5 min.  Stir in chocolate chips. Pour batter into prepared pan.  Place on middle rack of the oven and bake for 50-60 minutes. The cake is done when a sharp knife inserted into the center comes out clean, (don’t forget it has choc chips). Cool in pan for 10 minutes before turning onto plate to finish cooling.

Per serving: 247 calories, 10 g fat, negligible cholesterol, 395 mg sodium, 38 g carbohydrates, 5 g protein, 2 g fiber.

                                                                 350 ° - 1 hr. – 12 servings

1 pkg chocolate cake mix

4 eggs

1 C sour cream

¾ C vegetable oil

½ C water

1 (4 oz) pkg instant chocolate pudding

1 (12 oz) pkg chocolate chips

Preheat oven to 350°. Place the cake mix, eggs, sour cream, oil, water and dry pudding mix in large bowl.  Beat with electric mixer on high for about 5 minutes. Stir in chocolate chips. Pour batter into generously greased bundt or angel-food pan. Bake 1 hr. Remove from oven and cool for about 10 minutes before turning onto a plate.

Per serving: 478 calories, 32 g fat, 71 mg cholesterol, 308 mg sodium, 48 g carbohydrates, 6 g protein, 3 g fiber.

I had always wanted to make homemade bread again and tried sour dough and was just too much trouble to mess with.  My girlfriend gave me this bread maker, which is at least 12 years old and I got a recipe from my son and tried it.  I've been making our whole wheat bread ever since.  I make up a batch of the dry ingredients and put in a baggie - so when it is time to make bread, I just add the yeast, margarine and water and turn it on.  While it is making/baking I make up the next batch and put in the cupboard. 

Note: I didn't use the gluten.  As the bread came out fine without it.

Enjoy
Nancy
 

1- 1.5 pound loaf – read in 3 hrs 5 min

1 ½ tsp active dry yeast

3 C whole wheat flour

1 ½ tsp salt

1 ½ tbsp white sugar

1 ½ tbsp nonfat dry milk powder

1 ½ tbsp margarine

1 ¼ C warm water (110 degrees F)

1/3 C rounded – gluten

Place ingredients in the bread machine in the order suggested by the manufacturer.  Select Whole Wheat or Basic Bread Setting. Press Start.     http://allrecipes.com/Recipe/Good-100-Whole-Wheat-Bread/Detail.aspx

6-8 servings

8 oz rotelle or corkscrew pasta

2 tsp vegetable oil (I didn’t use)

1 pkg ground turkey or beef

½ C chopped onions

1 jar (28 oz) spaghetti sauce

1 can (2.25 oz) sliced olives

1 ½ C grated mozzarella cheese

Cook pasta according to package directions; drain. In large skillet

Heat oil over med heat. Crumble turkey into skillet. Add onion, cook and stir about 10 minutes till turkey is no longer pink. Stir in cooked pasta, sauce and olives.  Heat through. Sprinkle with cheese.  Cover, let stand 5 minutes or until cheese melts.

Barb and Gary have been having their water pipes relined, so invited them to dinner.  Last night was stir fry (my recipe back about June 2006 for Chinese Vegetables and Beef -however I used chicken instead of beef). Tonight was tacos.  Recipe and photos included.

Enjoy
Nancy
 

1 lb or pkg of turkey, beef ground meat.

1 pkg taco seasoning

Grated cheese

Lettuce, chopped

Tomatoes, chopped

1 sm can chopped black olives

1 can Rosarita refried beans

1 pkg tortillas – your choice, flour, corn – low carb – heat in skillet

Cook ground meet till well done.  Drain grease if any.  Add taco seasoning according to directions.  Grate cheese, chop lettuce and tomatoes.  Open can of olives and refried beans and put in serving bowls.  Heat beans.  I serve on large lazy Susan in center of table.

This is an old recipe - from Pete Peterson too.  Take a can of Jalapenos, put on gloves, cut in a T (the top of the T at the stem end), open and rinse out the seeds.  Stuff with OIL PACKED TUNA.  You can use water packed Tuna - but they will be so hot you can't eat them.  There is something in the oil packed tuna that cuts the heat and they are great. We were guests down here at a RV beach dinner and we took them for hor'dourves.  Oh were they popular and yummy.  The hostess owned a catering business and she loved them!

This is a great recipe.  It came from Gary's friend, Pete Peterson.  Gary and Pete had been known to fly from Lake Havasu City to Phoenix to get Jalapenos for this Salsa and the stuffed Jalapenos.
It was a walk down memory lane as I made this. 
Enjoy
Hugs
Nancy
 

SALSA

1 large can whole tomatoes,3-4 C

1 Red onion, diced or chopped

To taste: garlic salt, oregano, vinegar, jalapenos-chopped, cilantro-chopped, (or ground coriander)

Mash tomatoes with potato masher.  Add remaining ingredients.  Refrigerate.  Best if made 12-24 hours in advance

This is a sugar-free BBQ Sauce that is yummy.  I freeze what I don't use to have for later.  I am currently using Wal-Mart's Altern in place of Splenda. It is about $2/bag less expensive and seems to bake up better.
I have included the pictures of a Chuck Roast.  I brown it and then cook till tender.  Remove from pan and cool.  Then I shred and put the above BBQ sauce or Chris & Pitt's Hickory BBQ Sauce on the shredded beef and serve on buns with slices of dill pickles or pepperocini's as my niece just showed me.
 

This came from Martha Stewart's January 2007 Living Magazine.  I didn't
have fresh Sage, so used powdered.  It was really good, but took about 35
minutes to cook.
Nancy
 

400° - 20 min or 145-150°

 2 garlic cloves, finely chopped

1 Tbsp finely chopped fresh sage

1 ¼ tsp course salt

¼ tsp freshly ground pepper

1 Tbsp Olive oil

1 pork tenderloin (1 ¼ lb)

1 Tbsp vegetable oil

Preheat oven to 400°.  Stir together garlic, sage, salt, pepper and olive oil in small bowl. Rub mixture all over port.  Heat a large, heavy sauté pan over med-high heat.  Add vegetable oil.  Add pork and brown all over about 4 minutes. Transfer pan to oven.  Roast pork, turning occasionally until an instant read thermometer inserted into thickest port registers 145° to 150° - about 20 minutes. Transfer pork to a cutting board, tent with foil and let rest 10 minutes before slicing.

This is an easy way to cook a whole chicken.  However, not as easy as the Beer Can Chicken. See way below.
 

1 whole chicken

Pam or Olive Oil spray

Garlic salt or powder

Lemon Pepper

This was a yummy dinner.
Hugs
Nancy
King Crab Legs

1 King Crab Leg per person

Melted butter

Most of the King Crab Legs you purchase today are already cooked on the vessel and then flash frozen.  When you purchase them, you need to defrost them.  I usually do it in the refrigerator the same day I purchase and cook.   Heat oven to 350°.  I use a glass baking dish.  I break them up to serving size at joints and use a fork to open the shell.  Put in the bottom tine in and lift up, moving up till the whole piece is open.  It was easy.  Put in oven in glass dish for about 10 minutes, or till hot.  (They say you can Micro too, but I haven’t tried.)  Serve with melted butter.  Yummy!

This is a great salad.  I forgot to take a picture of the finished salad -
when I remembered there was just a empty bowl left.  Next time I make it -
I'll take one for the website.  Enjoy.

Bunch of Broccoli (chopped)

Grape Tomatoes

Chopped walnuts, almonds, pine nuts or any nut you like

Raisins or grapes (optional)

Bacon bits

Cole Slaw Dressing

So simple, just put in as much ingredients as you need.  Add Cole Slaw Dressing and toss.   Looks beautiful and tastes yummy!

12 servings –Bake -60-75 min 375°

4 C Rotisserie Chicken, deboned and skinned, roughly chopped

6 C  Mexican Blend Cheese

3-10oz cans enchilada sauce

1-7 oz can diced green chiles

2 C sliced black olives – divided into 2 -1C quantities

1 Tbsp Olive Oil or spray

2 pkg small tortillas

Preheat oven to 375°.  Mix chicken, I used 3 cans Kirkland chicken breast, 3 C cheese, 1 can of enchilada sauce, (I used green), diced green chilies and 1 C sliced black olives in mixing bowl. Coat 9x13x2" baking pan with olive oil. Divide chicken mixture onto 6 tortillas (I used 8 tortillas), roll each one tortilla "enchilada style" and place seam side down in pan. Cover enchiladas with remaining enchilada sauce, remaining 3 C cheese and 1 C sliced olives. Bake 60-75 min @ 375° or till middle registers 165°. This made 2- 9x13x2 dishes.

 4 C Rotisserie Chicken, deboned and skinned, roughly chopped

6 C  Mexican Blend Cheese

3-10oz cans enchilada sauce

1-7 oz can diced green chiles

2 C sliced black olives – divided into 2 -1C quantities

1 Tbsp Olive Oil

6 10" flour, corn or wheat tortillas

 Artichokes – 1 each

Pot large enough to hold your artichokes, fill with water, add salt and bring to boil.  Cook till tender, (30 minutes).  Check for doneness by piercing stem with fork.  Remove from water and drain.  Serve with drawn butter and/or mayonnaise.  Add a discard plate for the eaten leaves. 

 Romaine Lettuce

Olive Oil  (Trader Joe's Olive Oil spray)
 

Lemon Juice

Salt & Pepper

Garlic

Parmesan Cheese

Cut Romaine Hearts in half, lengthwise and brush with olive oil, lemon juice and garlic. Sprinkle with salt & Pepper. Grill only a couple of minutes on each side until leaves start to wilt.  Dust with Parmesan cheese and serve.

My friend, Karen is here visiting from Bellingham, WA.  She brought a recipe for this Orange Date-Nut Cake that was her Mother's.  So naturally - we 'girls' just had to try it out.   It is very yummy!
Nancy

350° - 30 Min

½ C Shortening – some butter

1 C sugar

1 egg

2 C flour – sifted

1 tsp soda

1 tsp salt

1 C sour milk

1 C dates – chopped

Grated rind of 1 orange

1 C nuts

Topping:

Juice 2 oranges & add ½ C

sugar, pour over top out of

oven

Cream shortening, sugar and egg.  Sift 2 C flour.  Resift w/ flour soda & salt.  Add sour milk, dates, grated rind of 1 orange and 1 C nuts.

Bake in a greased and floured 11 X 7 baking pan.  Make Topping and pour over.  (Sour milk – 1 Tbsp vinegar then add enough milk to make one cup).

4-6 servings

1 – 11 oz can Mandarin orange segments

2 C strawberry halves

1 ½ C sliced bananas

1 ½ C Kraft Miniature Marshmallows

Drain oranges, reserving 2 Tablespoons liquid.  Combine oranges and liquid with remaining ingredients.  Mix lightly.  Cover.  Chill up to 2 hours before serving.                                              Recipe from Kraft Foods

Enjoy
Nancy
 

This is a great recipe.  It is a really nutty taste.  Not quite as healthy for you as steamed but worth a few calories for the different taste. I highly recommend the thinly sliced vs. my cut in half that I show.
Enjoy
Nancy

Makes 8 servings

1 (16 oz) pkg Capellini (thin spaghetti – Angel hair pasta)

1 C pine nuts

¾ C olive oil, divided

5 lg cloves garlic, minced

¾ tsp dried red pepper flakes

12-16 oz washed spinach leaves trimmed and chopped

¾ (0.5oz) fresh basil loosely packed and chopped

¾ C grated Parmesan cheese

Salt & Pepper to taste

Cook pasta according to package directions.  Meanwhile, in a wok or large skillet, sauté pine nuts until golden, remove and set aside. In same pan heat ½ C oil sauté garlic and pepper flakes for 1 minute. Stir in spinach and toss over high heat until wilted, 2-3 min. Do not overcook or it will stick together. Drain pasta and put into large bowl. Add remaining ¼ C olive oil, spinach mixture, Parmesan cheese, pine nut and salt & pepper to taste. Serve immediately.

1 lb Brussel Sprouts

Extra virgin olive oil

3-4 garlic cloves, minced

Salt and pepper

Wash and remove brown outer leaves of Brussel sprouts and either cut in half or thinly sliced.  I made the cut in half and my girlfriend did the sliced and I like the sliced much better.  In a skillet heat the olive over medium heat.  Add the Brussel sprouts and fry, stirring occasionally until very dark brown, almost charred, but NOT burnt.  The last minute of cooking add the garlic and stir in to combine be careful not to burn the garlic.  Season to taste with salt, fresh ground pepper.  Serve immediately.

Here in Bellingham, WA she made Baked (Shirred) Eggs.  They were soooo good that I decided we needed to get pictures and the recipe for the MAD website.
Enjoy!
Nancy

 The recipe is by Mark Bittman and in his book How to Cook Everything.

This is a great sandwich.  Lunch or dinner!  My picture shows Sheepherders Bread, which I used because I didn't have Sour Dough.  I DON'T recommend the Sheepherders - it is too soft and falls apart when eating.  Again, Sam does it.
Enjoy
Nancy
 

 Mozzarella Cheese, sliced

Sour Dough Bread, sliced

Tomato, sliced

Basil Leaves, whole

Butter bread on one side.  (I usually put this face down on the second piece of bread.  Put cheese slices on the bread, (opposite side of the butter), cover with Basil Leaves, then sliced tomatoes.  Cover with 2^nd piece of bread.  Put in pan – butter side down.  Butter top side.  Grill till bottom brown and crispy – turn over and gill the same.

                                                            samthecookingguy.com/

4 onions, thinly sliced

2 Tbsp olive oil

1 Tbsp butter

Salt & Pepper

3 Tbsp Sherry

5 C beef broth

French Bread (day old if possible) cut into thick slices & toasted

Swiss Cheese slices

Sauté onions in butter & oil on medium heat until brown.  Add salt & Pepper, (don’t skimp on the pepper). Remove from heat, add sherry and return to heat, (we don’t want flames). Cook briefly, then add beef broth and simmer for 30 minutes.  When ready, put soup in bowls, top with bread then cheese and place under broiler for a few minutes until brown & bubbly.  Enjoy!    (www.thecookingguy.com)

This recipe came out of our local paper's What's Cookin'?  Adapted from Food & Family magazine, fall 2006. It is WONDERFUL!  Easy and with a salad a complete meal.  Remember to cut the potato skins bite size!
Per serving: 300 calories, 16 g fat - 9 g saturated, 50 mg cholesterol, 580 mg sodium, 25 g carbohydrates, 3 g dietary fiber, 16 g protein.   See info on "Makin Bacon"

Loaded "Baked" Potato Soup

2 med baking potatoes (about 1 pound) unpeeled

1 can (14 ½ oz) fat free chicken broth

1 C milk

3 slices bacon, cooked & crumbled (divided use)

1 C shredded cheddar cheese (divided use)

2 TBS sliced green onions (divided use)

¼ C sour cream

(4 serving)

Pierce the potatoes with a fork, microwave on high for 5 minutes, turning over after 2 ½ minutes. Cut potatoes into bite size chunks. Combine potatoes, broth & milk in a large microwaveable bowl. Microwave on high for 6 minutes, stirring after 3 minutes. Slightly crush potatoes with potato masher.  Reserve 2 TBSP each of the bacon, cheese, & 1 TBS of  onions for topping the soup. Add the remaining bacon, cheese & onion to the soup. Serve the soup topped with the reserved bacon, cheese, onions and the sour cream

Here is the info on Makin Bacon.  It is a great little object for cooking bacon in the microwave and keeping the fat separated from the bacon.  Makes great crispy bacon for all dishes.  Washes beautifully in the dishwasher. Developed by a 8 year old gal.  I bought mine at Wal-Mart.  Here is the website if you want to read about her:
http://www.makinbacon.com/welcome.htm

Nancy
 

This recipe came from our last Dunes trip.  They marinated the chicken at home and brought to the dunes for the first night BBQ, however somebody changed the menu and it was cooked a couple of nights later.  It was delicious.  Naturally it hung out in the refrigerator till cooked.
Enjoy!
Nancy
 

Chicken Tenders (Costco frozen)

1 can 7 up – diet or regular

1 C KC Master piece Teriyaki & Honey Marinade

2 Tbsp Worcestershire Sauce

2 Tbsp Oil

Marinate 6 hours

Defrost Chicken Tenders.  Mix all ingredients together.  Marinate covered in the refrigerator 6 hours or over night.  Remove from marinade and grill till done.  Throw away remaining marinade.

This recipe came from my mother, (Gary's too).   It was used in her 8th grade cooking class.  She always made this and fried chicken when company came.  (We owned a chicken ranch for a while).  I currently replace the white flour with wheat flour and the sugar with Splenda.  I usually use Granny Smith apples.  Enjoy

                                                                                Grandma Dayton   350°-45 minutes

4 C Apples

1 tsp. Cinnamon

½  C Butter (1 cube)

1 C Sugar

½  C Flour

3 C Water

Peel and cut apples into slices and put in "deep dish" pie plate.  Sprinkle with Cinnamon as you put them into the dish.  Pour water over.  Mix flour and sugar thoroughly, and then add butter.  Mix with fork.  Pat on top of apples.  Bake till brown.

I used the Stainless Steel Apple Cutter which makes
cutting the apples go much faster.
 

Fancy Cashew Brittle

1 can (9.5 oz or 2 C) roasted, salted cashew halves with pieces

1 C granulated sugar

½ C light corn syrup

1 tsp. butter, plus more for greasing pan

1 tsp. Vanilla

1 tsp. Baking soda

In a 2 quart glass measuring with a handle, stir together the sugar & corn syrup then the nuts. Microwave, uncovered at high, until the mixture is light brown, 8 minutes, stirring well halfway through. Meanwhile, grease a cookie sheet well with butter and set aside, Using oven mitts remove the nut mixture from the micro.  (It will be very hot.)  Stir in the 1-teaspoon butter and the vanilla.  Continue to microwave at high,  2 more minutes.  The mixture should become caramel colored. Use oven mitts to remove the mixture from the microwave.  Add the baking soda.  Stir quickly until light and foamy and the baking soda is thoroughly mixed in. Immediately (and very carefully) pour onto the prepared cookie sheet and use the back of a spoon to spread out as quickly as possible.  (The brittle will be fairly thick.)  Let the brittle stand until completely cool, about 30 minutes.  Break into pieces and serve.  Store leftovers in an airtight container, preferably a tin, up to 2 weeks, depending on the humidity. Note:  If you have whole cashews, break them into halves before starting.  The hot candy will be easier to pour onto the cookie sheet if you use a 2-quart glass measure that has a handle. Either way, be sure to use oven mitts.  The candy is very hot. This recipe was tested using a 600-watt oven.  Adjust the cooking times (more or less) depending on your oven's wattage. Per brittle piece:  177 calories (40 percent from fat), 8 g fat (2 g saturated), 1 mg cholesterol, 3 g protein, 25 g carbohydrates, 1 g dietary fiber. 200 mg sodium. Note:  I also used peanuts, both regular and dry roasted.  Jim seems to think the cashew mix is better.  I can't tell the difference.

350° 20-35 min

2 cans cream of chicken, celery or mushroom soup.

1 cup of cooked hamburger, chicken, turkey or crab (chopped)

1 can Ortega Chile, (chopped)

1 C Sour Cream

1 C jack cheese, grated

1 C longhorn cheese, grated

2 C chopped green onions

1 dozen corn tortillas, heated

If using hamburger, fry till well browned and drain grease.  If chicken or turkey is raw, cook well done. Chop. Mix together: meat, soup, Ortegas and sour cream. Mix together: cheeses and onions in a bowl. Heat Tortillas. Fill each with 1 Tablespoon of cheese mixture and 1-Tablespoon meat mixture.  Roll tortilla and put in baking dish flap side down.  Pour rest of sauce over top then remaining cheese.  

Appetizers:             3 pieces per person

                              (for a cocktail party, allow 8 pieces per person  per Hour)                                 

Meats:                    ½ to ¾ pound per person

Vegetables/Sides:  ½ Cups per person

Salads, Tossed:      1 Cups per person

Salads, Main Dish:  1 ½ to 2 Cups per person

This is a great soup.  The recipe came with the cans of  Kirkland Signature Chunk Breast of Chicken, (Costco). I show Whole Wheat Flour in the picture....DON'T use it.  It doesn't thicken as All Purpose Flour does, so I found out.  I used the Wheat Flour and then had to add some Wondra Flour to get it to thicken.  The soup is yummy.

Nancy

1 C carrots, shredded

¼ C Green onion, sliced

3 Tbsp butter or margarine

¼ C all purpose flour

2 C milk

1 10 ¾ oz can chicken broth

1 12.5 oz can Kirkland Chunk Breast of Chicken, drained (I think)

1 C cheddar Cheese, shredded

½ tsp Worcestershire sauce

1/8 tsp black pepper

In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper.  Cook and stir until thickened and bubbly.  Stir in chicken and cheese.  Cook and stir over low heat until cheese melts.  Serve hot.

This is a easy, quick cake to take for a group.  I made it to celebrate the birthday of a friend that leads our stretch and flex exercise program at our IB Senior Center.  I topped it with Cool Whip - (check which variety of cool whip best meets your needs).  The regular had less carbs than the fat free!
I wanted to get a picture of the cake with the Cool Whip on it, but it
wasn't around long enough to pick up the camera.

Note the egg separator.  This was given to me by my Dad when I was first married, early 1960's.  (He was a manufacturer's rep for a carpet manufacturer).  Note the phone # - NA 4-4581.

Happy Baking
Nancy
 

350° 30 min. 12 serv/3 pt serv

1 Pkg lemon cake mix

2 Egg whites

12 oz diet sprite/7up/fresca

Sugar free lemon jello

1 C boiling water including (2 tbsp lemon juice and rind of 1 lemon added to water if desired)

I think I got this recipe for Barb and Gary, who I think got it from
Joretta, so it may have been on the website before.  Buy hey, the weather is
turning cooler and it is a great recipe - so here it is.

Hugs
Nancy

This is a recipe off the big box of Quaker Oatmeal.  Just had to try it.
It was GREAT!
Hugs
Nancy
 

350 ° 1 hr or 160° internal – 8 servings

 1 ½ pounds lean ground beef

1 C tomato juice or tomato sauce

¾ C Quaker Oats uncooked – quick or old fashioned

1 egg or 2 egg whites, lightly beaten

¼ C chopped onion

½ tsp salt (optional)

¼ tsp black pepper

Can be added: ½ C corn, chopped green or red bell pepper, green chili, sliced mushrooms, 2 tbsp parsley or cilantro

Heat oven to 350°. Combine all ingredients in a large bowl.  Press into a 8x4" loaf pan.  Bake 1 hr or until 160° internal.  Let stand 5 min and then drain.  Note:  I used 1 lb ground turkey and ½ lb lean ground beef.

 2 salmon steaks – defrosted

Best Food Mayonnaise

Lawry’s Seasoned Salt

Lawry’s Lemon Pepper

Garlic Powder

Defrost.  Spread with Best Food Mayonnaise, the sprinkle with Lawry’s Seasoned Salt and Lemon Pepper, and Garlic Powder.

Grill about 6 minutes on a side, on medium heat, about 360°.  Turn once and serve immediately.  I used Costco’s Atlantic Salmon which comes individually wrapped and frozen.

This was sent to me as an email and the Handy Hints are great and some pertain to cooking, so I thought I’d share with all of you.  If any of you have more, send them in to nancyib@cox.net and we’ll post them!

Reheat Pizza

Heat up leftover pizza in a non-stick skillet on top of the
stove, set heat to med-low and heat till warm. This keeps the
crust crispy. No soggy micro pizza. I saw this on the cooking
channel and it really works. Mona, Orlando, FL


Easy Deviled Eggs

Put cooked egg yolks in a zip lock bag. Seal, mash till they
are all broken up. Add remainder of ingredients, reseal, keep
mashing it up mixing thoroughly, cut the tip of the baggy,
squeeze mixture into egg. Just throw bag away when done easy
clean up. Janet, Killeen, TX


Expanding Frosting

When you buy a container of cake frosting from the store,
whip it with your mixer for a few minutes. You can double it
in size. You get to frost more cake/cupcakes with the same
amount. You also eat less sugar/calories per serving. Kathy,
Mesick, MI 

Reheating refrigerated bread

To warm biscuits, pancakes, or muffins that were
refrigerated, place them in a microwave with a cup of water.
The increased moisture will keep the food moist and help it
reheat faster. Dave, Camden, DE


Newspaper weeds away

Start putting in your plants, work the nutrients in your soil.
Wet newspapers put layers around the plants overlapping as
you go cover with mulch and forget about weeds. Weeds will
get through some gardening plastic they will not get through
wet newspapers. Linda, Monmouth Jct., NJ


Broken Glass

Use a dry cotton ball to pick up little broken glass pieces
of glass- the fibers catch ones you can't see! Olive, Santee, CA

No More Mosquitoes

Place a dryer sheet in your pocket. It will keep the
mosquitoes away. Diane, Moran, SC

Squirrel Away!

To keep squirrels from eating your plants sprinkle your
plants with cayenne pepper. The cayenne pepper doesn't hurt
the plant and the squirrels won't come near it. Kathy,
Maumelle, AR

MINE!!!!!

If you purchase a new bike for your child, place their picture inside the handle bar before placing the grips on. if
the bike is stolen and later recovered, remove the grip and
there is your proof who owns the bike. Janet, Carthage, IL

Flexible vacuum

To get something out of a heat register or under the fridge
add an empty paper towel roll or empty gift wrap roll to your
vacuum. It can be bent or flattened to get in narrow
openings. Donna, Anderson, SC

Reducing Static Cling

Pin a small safety pin to the seam of your slip and you will
not have a clingy skirt or dress. Same thing works with
slacks that cling when wearing panty hose. Place pin in seam
of slacks and - voila - static is gone. Pam, Maple Rapids, NH

Measuring Cups

Before you pour sticky substances in to a measuring cup, fill
it with hot water. Dump out the hot water, but don't dry the
cup. Next, add your ingredient, such as peanut butter, and
watch how easily it comes right out. Kim, Goldsboro, NC


Foggy Windshield?

Hate foggy windshields? Buy a chalkboard eraser and keep it
in the glove box of your car. When the windows fog, rub with
the eraser! Works better than a cloth! Alicia, Tampa, FL


Reopening envelope

If you seal an envelope and then realize you forgot to
include something inside, just place your sealed envelope in
the freezer for an hour or two. Voila! It unseals easily.
Mary, Lockhart, TX


Conditioner

Use your hair conditioner to shave your legs. It's a lot
cheaper than shaving cream and leaves your legs really
smooth. It's also a great way to use up the conditioner you
bought but didn't like when you tried it in your hair...
Kerry, Canada,

Goodbye Fruit F lies

To get rid of pesky fruit flies, take a small glass fill it
1/2" with Apple Cider Vinegar and 2 drops of dish washing
liquid, mix well. You will find those flies drawn to the cup
and gone forever! Barbra, Birch Run, MI


Get Rid of Ants

Put small piles of cornmeal where you see ants. They eat it,
take it "home," & can't digest it so it kills them. It may
take a week or so, especially if it rains, but it works & you don't
have the worry about pets or small children being harmed!
Teresa, Mitchell, SD

Take baby powder to the beach

Keep a small bottle of baby powder in your beach bag. When
your ready to leave the beach sprinkle yourself and kids with
the powder and the sand will slide right off your skin.

 Small Tenderloin Pork Roast

Lemon Pepper, Season Salt, garlic powder

Bake at 350° for about an hour and internal temperature is 160°.  Let stand for 10 minutes and cut in medallions to serve.  This could be cooked on a BBQ with indirect heat.

This was a great lunch.  Would work for a dinner too!
Nancy
 

 6 C shredded Lettuce

1 Bag (3 Cups) Tortilla Chips Crushed

2 C Cubed Cooked Chicken

1 ½ - 2 C Canned Kidney Beans,

rinsed & drained

½ C Hidden Valley Original Ranch Dressing

½ C Shredded Cheddar Cheese

Tomatoes and Olives, for garnish

Combine All ingredients in large bowl.  Garnish with tomatoes and olives.

Note:  I used Romaine, pre BBQ’d chicken and the Cardini’s Caesar Salad Dressing.  It was great.

 Small Tenderloin Pork Roast

Lemon Pepper, Season Salt, garlic powder

Bake at 350° for about an hour and internal temperature is 170°.  Let stand for 10 minutes and cut in medallions to serve.  This could be cooked on a BBQ with indirect heat.

I didn't say these were healthy, but they sure are yummy! 
 

This is a main dish – 2 servings

If you've made the French Fried Onion Rings,  you'll need this  recipe from Weight Watchers to balance the diet.  I HIGHLY recommend you let them sit in the freezer for 24 hours before tasting.  It really makes a difference. They aren't Chocolate Chip Cookies but they are good.
Nancy
 

 ¼ C skim milk

2 T unsweetened cocoa, powder

2 T sugar

¼ C chunky peanut butter

1 C uncooked old fashioned oats

2 tsp canola oil

Mix milk, cocoa powder and sugar in a small saucepan over low heat.  Bring to boil, then remove from heat. Add peanut butter and stir into mix until melted. Stir in oatmeal and oil. Drop 16 spoonfuls onto a baking sheet lined with wax paper. Freeze for at least four hours; they are better the day after you make them. One cookie per serving.

1 pkg Romaine Hearts (Costco)

1 bottle Cardini’s Caesar Dressing, (Costco)

1 pkg Cardini’s Caesar Croutons, (Smart & Final)

Garlic

Parmesan cheese, grated

Cut garlic and rub on bowl. Wash the Romaine lettuce, drain, chop in small pieces and place in bowl.  Sprinkle with dressing, toss.  Grate Parmesan cheese on lettuce, lightly.  I serve the Croutons on the side.  Keep cold till served. 

This is easy, fast, good and inexpensive Caesar Salad once you have the ingredients.  The lettuce, will last about 2 weeks.

This is a great quiche recipe.  I served it with Caesar salad (next weeks recipe), sour dough bread and wine.  A nice light, summer supper.
Nancy

Crustless Corn and Pepper Quiche

 2 tsp olive oil

4 green onions, finely chopped

½ red bell pepper, finely chopped

¼ C canned chopped green chiles

1 C frozen corn kernels, thawed

2 large eggs

3 large egg whites

1 C Soymilk or regular milk

½ tsp salt

¼ tsp black pepper

1C grated pepper jack cheese, tossed with 2 Tbsp flour

Preheat oven to 375°. Grease a 9" pie pan. Heat the oil in a large skillet over med heat. Add green onions and bell pepper and cook until softened, 3-5 min. Remove from heat and stir in green chiles and corn, (I used canned corn). Whisk eggs, egg whites, milk, salt & pepper together in a bowl. Stir in the vegetable mixture and cheese.  Pour into prepared baking dish. Bake until puffed and golden, about 30 min.  Let rest for 10 min. Cut in wedges and serve. 

8 servings – 15 min + 4 hours marinating time.

½ C white-wine vinegar

3 Tbsp sugar

1 Tbsp Olive Oil

1 tsp dried basil 

¼ tsp salt

1/8 tsp black pepper

3 – 4 med tomatoes (2C chopped)

2 lg cucumbers (2C chopped)

¼ Purple Onion (1/2 C finely    chopped)

In a small jar with a lid, mix together the dressing:  vinegar, sugar, oil, basil, salt and black pepper. Cover & shake well.  Set aside.  In a med bowl, dice the tomatoes, catching as much of the juice as possible. Peel, seed and dice the cucumbers, adding them to the bowl with the tomatoes. Peel and finely chop enough of the onion to make about ½ cup, adding it to the bowl as you chop. Drizzle the dressing over the vegetables and toss to coat well.  Cover tightly with plastic wrap and refrigerate for at least 4 hours and up to 24 hours before serving.  Refrigerate, covered for up to 3 days.

Since you don't use the oven, this pot roast is even good during the summer months

(Barbara and I were invited up for this dinner on Sun night and it is great.  Gary)

3 to 4 hours – serves 6-8

3-5 lb Chuck or 7 Bone Roast

Bag of small carrots

2 cans of whole potatoes

Garlic salt

2 onions, peeled and quartered

Large, heavy roasting pan

Put your pan on your stove with it turned on high and sprinkle your roasting pan with garlic salt.  When the garlic salt starts to turn a light tan, put in your roast.  Brown thoroughly on top and bottom and then I brown the sides too.  Put your lid on your pan, turn it down to simmer and simmer till tender.  (I don’t use oil and it doesn’t stick.)  You will end up with some juice in the pan, which will cook out.  If your juice evaporates before meat is done, add a little water at a time.  You want the juice evaporated as you finish cooking the vegetables.  Add your remaining vegetables and cook about ½ hour. Serve with Bread or rolls and salad.  Good hot weather meal.

Here is a cool summer desert.

I use the large sugar free package .6oz. Of Jell-O.
Make according to BASIC DIRECTIONS except:
I cool before step 2. (set bowl on top of ice cubes and stir till cool)
Step 2 I use Club Soda instead of water. 
This is great for all of the flavors.  This produces a fizzy Jell-O that kids and grownups love.  Can be served with whipped topping for a very low< cal - low sugar desert or treat.

Sun-maid Oatmeal Raisin Cookie Mix.

This was on sale at the market for 2/$5.  I thought they sounded easy and pretty healthy, so I bought 2 boxes as the grandkids arrive tomorrow night. I got home and started to take the butter out of the refrigerator when I< noticed on the side of the box, I could substitute applesauce for the butter.  Great!  I had my daughter-in-law's homemade applesauce in the refrigerator.  I followed the cookie recipe and substituted the applesauce for the butter.
Baked on parchment paper.  The first tray STUCK!  I then used Pam on the parchment paper and it worked great. - no trays to wash. 
The reason you are getting this recipe is they are GREAT - and they are HEALTHY not to mention easy!

1 pkg Mahatma Authentic Spanish Rice

1/3 C salsa

1 Pork Loin or any other meat you choose

Season meat, I used Lemon Pepper and garlic salt and browned in the Pam sprayed pan.  Add to the pan with the meat,  1 ½ C water; ½ C salsa; stir and then Mahatma Authentic Spanish Rice package, (I didn’t use the margarine).   Bring to a boil, cover and then simmer 20 minutes.  A great quick meal.  I served with bread and salad.

This is a great recipe.  I made it for my husband, Jim and my brother Gary for Father's Day.  Believe me it is easy.  Just use the electronic temperature gauge to make sure you get it to your desired doneness. I didn't use the Lawry's Seasoned Salt, I used the Basic Beef Rub, which I've also included.  Using the Rock Salt in the bottom of the pan, saves your oven from all of the splatters and also imparts a great flavor.
Happy cooking.
Nancy
 

 ½ C pickling salt

¼ C garlic powder

¼ C onion powder

2 Tbsp ground thyme

2 Tbsp ground bay leaf

2 Tbsp ground mustard

2 Tbsp Paprika

2 Tbsp Black pepper

Mix thoroughly and put into shaker-type dispenser. Place the meat on a rack over a pan large enough to contain it, and rub the mix well into the meat.  Load it will all that will adhere. (I use my blender to grind the bay leaf).

1 4-rib standing rib roast

Lawry’s Seasoned Salt

1 bag (5 lb) rock salt

Sprinkle fatty cap of roast with Seasoned Salt.  In heavy roasting pan, spread rock salt evenly over bottom.  Place wire roasting rack on top of salt.  Place the roast on the rack, fatty side up. Make sure no salt actually touches the beef.  Insert meat thermometer in thickest part of meat, making sure it doesn’t touch a bone.  Roast in preheated 350 degree F oven until thermometer registers 130°- rare; 140° - med; or 20-25 min per lb. Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across grain for serving.  Discard rock salt.

Note: 135°-rare;140° med rare; 155° med according to Harris Ranch

 
I've been buying a tub of Nestle Toll House Chocolate Chip Cookies from Costco and keeping in the refrigerator to have cookies to bake quickly when needed.  Last trip to Costco, we were informed that they won't be carrying them.  So I went on line and found the recipe.  I made a small change in that I replaced all-purpose flour with whole wheat flour.  The taste is a little different but really yummy.
Nancy
 

Nestle Toll House Chocolate Chip Cookie - 375°  9 to 11 minutes

2 ¼ C all-purpose flour (I used whole wheat flour)

1 tsp baking soda

1 tsp salt

1 C (2 sticks) butter, softened

¾ C granulated (white) sugar

¾ C packed brown sugar

1 tsp vanilla extract

2 eggs

2 C (12 oz package) Nestle Toll House semi-sweet chocolate morsels-1 C chopped nuts

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.  Bake in preheated 375° oven for 9 – 11 minutes or until golden brown.  Let stand for 2 minutes. Removed to wire racks to cool completely. Variation: Prepare dough as above – spread into greased 15"x10" jelly-roll pan.  Bake 20-25 min. Cool in pan on wire rack. 

This is a recipe that my sister-in-law, Barbara Dayton gave me years  ago.
The picture is of the first layer.  You can use as big a bowl and layer as many layers as you need to feed your crowd.  This is for 4 of us.   It is a super salad to take anywhere as long as you can keep it cold, because it has the dressing already on it.

Lettuce

Mayonnaise, (Best Foods)

Jack, Swiss or Jalapeño cheese, sliced thinly

Red Onion, sliced thinly

Sugar

Garbanzo Beans, 1 small can

Bacon, cooked crisp and crushed

Layer salad:

Lettuce, mayonnaise spread on lettuce (not too thick), sugar, cheese, onion, garbanzo beans.  As many layers as you need for size.  Refrigerate at least 1 hour.  Mix and then top with crushed bacon and serve.

I used a piece of pork loin for this recipe and it was great.  I had some brown rice I'd cooked previously in the refrigerator and popped it - in its' zip lock bag in the micro and servered with or under this.  The KNORR Hot & Sour Soupmix is the greatest.  This is about at 15 minute recipe if you don't have to defrost meat.

4 servings

Pam spray or oil

¾ lb Beef, Pork, Poultry or Canned Chicken

2 cloves garlic, minced

1 pkg (16 oz frozen Vegetable combination, such as broccoli, carrots, red pepper, thawed

(I used a fresh mix from Trader Joe’s – bok Choy W/sugar & snow peas)

Water chestnuts, chopped

1 ½ C water

1 Pkg KNORR Hot & Sour Soupmix

¼ tsp ground ginger

In large skillet heat Pam or oil over medium-high heat. Add meat and garlic. Stir constantly, cook 3 minutes or until meat is lightly browned.  Add vegetables.  Cook stirring 3 minutes.  Add water, soupmix and ginger. Stirring constantly bring to boil over medium-high heat.  Boil 1 minute.  Serve over or with rice. 

 Makes 8-4" or 30 dollar size pancakes

 1 ¼ C all-purpose flour, (I used whole-wheat)

2 Tbsp granulated sugar

2 Tsp baking powder

½ Tsp salt

1 beaten egg

1 C milk

1 Tbsp cooking Oil

Stir together flour, granulated sugar, baking powder and ½ tsp salt.  Combine egg, milk and oil; add all at once to flour mixture stirring till blended but still slightly lumpy.  Pour about ¼ C batter onto a hot, lightly greased griddle or heavy skillet for each standard-size pancake or about 1 Tbsp for dollar-size pancakes.  Cook till golden brown turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Buttermilk: prepare as above, reduce baking powder to 1 Tsp & add ½ tsp baking soda to flour. Substitute 1 1/3 buttermilk or sour milk for 1 C milk. Add additional buttermilk to thin.  Buckwheat: as above except substitute ¾ C whole-wheat flour & 2 Tbsp brown sugar for granulated. Increase milk to 1 ¼ C

Summer is coming!

Here is a great salad to go with any main dish.
Nancy
 

4-5 C Broccoli, Chopped fine

½ Red onion, chopped fine

½ C Cheddar Cheese, grated

½ lb Bacon, Cooked, crumbled

1 C Miracle Whip, don’t substitute

2 Tbsp Vinegar or more

6 Tbsp Sugar, (I use Splenda)

White pepper to taste

Mix first 3 ingredients together.  Mix Miracle Whip, Vinegar, (a little more to make a little thinner), Splenda and White Pepper.  Pour over Broccoli mix and stir well.  Add bacon just before serving or serve separate to keep from getting soft.

3 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp honey (I used 1 Tbsp)

2 Garlic cloves, minced

¼ - 1/2  tsp crushed red pepper

1 ½ lbs boneless, skinless chicken  breasts, cut crosswise into 1/2 " thick slices

2 Tbsp canola oil

1 ½ lb broccoli, stems peeled and sliced 1/4                            " thick, florets separated

1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed

2 tsp cornstarch dissolved in 1 Tbsp water

2 Tbsp toasted sesame seeds

In a Lg shallow bowl, whisk together soy sauce, 3 Tbsp water, vinegar, honey, garlic, & crushed red pepper. Pour ½ the mixture into another bowl; reserve. Place chicken in remaining mixture let marinate 15 minutes. In 12" nonstick skillet, heat ½ Tbsp oil over high heat. Add ½ the chicken; cook, tossing often, until brown & cooked through, 2-3 min. Transfer chicken to plate. Repeat with another ½ Tbsp oil and remaining chicken.  Wipe skillet w/a paper towel.  Heat remaining Tbsp oil in skilled over med heat.  Cook broccoli & Lemon, tossing often until broccoli is bright green, about 3 min.  Add ½ C water cook until broccoli is tender & lemon is translucent, about 6 min.  Add reserved marinade w/cornstarch mixture, chicken and any accumulated juices from plate. Bring to boil; cook, stirring until thickened, 1 min. Sprinkle w/Sesame seeds.

Martha Stewart – Everyday Food

1 slice cheese

1 egg, medium

1 Tbsp milk

½ English Muffin or bread, toasted

Black Pepper to taste

Salt to taste

Non-stick cooking spray

Small Custard Cup

Toast the English muffin or bread. Place the cheese slice on a cutting board.  Put the custard cup on top of the cheese and trim around the custard cup, so the cheese will fit in the custard cup. Spray the inside of the custard cup.  Crack an egg into the cup.  Add milk, salt, pepper, Tabasco and extra cheese, if desired. Mix with fork.  Place cheese on top.  Microwave for 30 seconds at a time for a total of 1 minute or until egg mixture is done to your taste.  Place the muffin on top of the custard cup, hold in place as you turn the cup upside down.  (Grandkids think they look like little UFOs).

Serves 4 - 250° 3 hr

2 racks baby back ribs, 3.5-4 lbs. Split each rack in half

Pork rub (any pork seasoning)

1-2 C BBQ Sauce,

Lg. Turkey roasting bag and pan

Lined with foil

Preheat oven 250°.  Season ribs on both sides with rub.  Place ribs in cooking bag, seal and slit according to directions.  Place bag in shallow baking pan lined with foil, rib sides down.  (Use pan that fits your broiler) Bake 3 hours.  Remove ribs from oven and then plastic bag.  Tossing plastic bag. Place in the foil-lined pan.  Be gentle, as they'll fall apart and are HOT.  Brush both sides of each rack generously with BBQ sauce.  Broil, ribs down, until the liquid in the BBQ sauce has evaporated and sauce begins to darken. Remove and serve immediately, 1/2 rack per person.

Barbara and Gary were treated to this for dinner at Jim and Nancy's. They are as good as they look.

This was a great dinner and a good use from some of the left over Easter
Ham.  Served with garlic bread.

It is excellent, cold.  Would be also be great made with Good Season's
Italian Salad Dressing in place of the olive oil. 

6 servings

1 lb short pasta, such as rotini

1½ lb Fresh or frozen Broccoli florets

6 oz ham (1 C pieces)

1 ½ C grape or cherry tomatoes

2 cloves fresh garlic, minced

½ tsp dried basil

½ C shredded parmesan cheese

2 Tbsp Olive oil

Salt & Pepper to taste

Bring 3 qt lightly salted water to boil in 4 ½ qt. pot. Add pasta and cook until just tender following pkg directions.  Three minutes before pasta is done, add broccoli to the boiling water.  Meanwhile, cut ham into bite-size pieces and put into a 3 qt bowl.  Cut tomatoes in half and add to bowl. Mince garlic and add to bowl. Add basil and stir to mix well.  When pasta and broccoli are done, drain in colander, shaking to remove as much water as possible. Add pasta and broccoli to bowl and sprinkle parmesan and drizzle olive oil over pasta. Toss till cheese melts. Season with salt & pepper.  This is good cold too!

This recipe appeared on our local newspaper several weeks ago in answer to a
Reader's request.  It was from a Family Circle magazine's "Cookie Cook-Off"
during the thick of the presidential election year between first lady
hopefuls Mrs. Bush and Tipper Gore, who submitted Ginger Snaps.
Enough said.  Whatever you political leanings, you will surely find this a
winning cookie.
 

350° 15 – 18 min – Makes 6 dozen

3 C all-purpose flour (I used whole wheat)

1 Tbsp baking powder

1 Tbsp baking soda

1 Tbsp ground cinnamon

1 Tsp salt

1 ½ C (3 stick) butter, room temp

1 ½ C granulated sugar

1 ½ C packed light brown sugar

3 eggs

1 Tbsp vanilla

3 C semisweet chocolate chips

3 C old fashioned rolled oats

2 C sweetened flaked coconut

2 C chopped pecans (8 oz)

Heat oven to 350°. Mix flour, baking powder, baking soda, cinnamon and salt in medium bowl. In 8 qt bowl, beat butter till smooth & creamy, 1 min-med speed. Gradually add sugars, beat 2 min. Add eggs, one at a time, beating after each. Add vanilla, beat. Stir in the flour mixture until just combined. Add Chocolate chips, oats, coconut & pecans. Drop 2 Tbsp dough about 1.5" apart on ungreased cookie, bake 15-18 min. This is a huge recipe -I recommend making ½ recipe, but I haven’t done it yet.

Nancy gave us a bag of these made with regular flour to take to Reno and then some made with the wheat flour when we got back, I can't tell the difference. They are sinfully great. Gary

350-375° on Weber

1 whole frying chicken 4-5 lbs

Olive oil

Poultry  Seasoning

Removed and discard the neck giblets from chicken. Rinse the chicken and pat dry with paper towels. Season inside and out then rub outside with olive oil. Pour out 1/3 of the beer.  Set chicken over the top so the can fits inside the cavity. Transfer the bird to the grill.  Grill over indirect medium heat until the juices run clear and the internal temperature reaches 170° in the breast. 1 1/4 to 1 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill.  Let the chicken rest for about 10 minutes before lifting it from the can.  Discard the beer. Cut and serve.  Holder I’m using came from Wal-Mart.

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Nancy sent me this as a twist on the above.

Beer Butt Chicken

Pour ½ can of Beer into the cook and place the crushed garlic into the remainder of the can of beer and set aside, (1 hour minimum). The longer the beer sets out, the better it will work (flat beer works best). Go on ahead and have a full beer at this time, because you know that the ½ can that you just had won't let you stop thinking about a full one.

Prepare an indirect fire in your grill (300-350 degrees). Clean the chicken (won't need the giblets, save for fishing) and pat dry with paper towels, spray with olive oil and season with lemon pepper inside and out. Make sure you get seasoning under the skin. You can even place lemon slices (or oranges) under the skin (hold in place with tooth picks)

When the grill is ready, place the chicken over the ½ can of beer and using the chicken's legs to balance it and place chicken on the center of the grill rack. Close the opening at the top of the chicken (stuff the lemon or orange wedge into the opening). The beer should hold up the chicken, or you can get inexpensive beer can chicken racks at the market.

Make sure that the chicken and beer are not directly over the flames and close the grill. The beer will moisten the chicken from the inside. Don't peek into the grill to many times.

Make sure that you use an quick read thermometer to test the chicken (deep into the thigh, staying away from the bone). I start checking at 45 minutes and then 10 minute intervals after that. Remove from the grill at 160 degrees at the thigh. Let stand 10 minutes and dig in. Cooking times can vary (45 minutes – 2 hours) depending on the size of the bird and the grill temp.

The remainder of the beer should be poured into the cook throughout the grilling process. Remember to Drink Responsibly and Do Not Drink and Drive!!

Submitted by: RC Kremer
                     Mountain View, CA
                     RVing since 1993

Tortilla Pie                            

   350° 20-25 min  serves 6

1 lb lean ground beef or turkey

1 C chopped yellow onion

1 clove garlic, minced

1 (4 oz) can diced green chiles, drained           ½ tsp salt

1 (8 oz) can tomato sauce

Freshly ground black pepper

4 corn tortillas, halved

2 C grated pepper jack cheese (8 oz)

1 C pitted black olives for garnish

Sour cream, for garnish

350° /1HR.

1 C or 3 very ripe bananas

1 C sugar

1/4 TSP salt

1/2 C oil

1 tsp. Soda

2 C flour (I use Wheat Flour)

1 TSP Vanilla

Chopped nuts

 I just sorted through some old recipes and I can’t believe I found the instructions on a yellowed piece of paper.  They were this:  "Feed me every four to six days or I will die.  Stir gently.  Do not use me the same day you feed me.  Take out what is needed for your recipe before feeding. Never let the dough get down to less than 1 cup.  Keep cold & dark as possible" (I kept it in the refrigerator)

                        Wash trout