Recipe Of The Month

Martha

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 bacon strips -- diced
1 1/2 cups chopped onion
1/2 cup chopped green pepper
1 tablespoon all-purpose flour
1 teaspoon salt -- (up to 2)
1/2 teaspoon ground mustard
1 pinch pepper
1 cup lemon-lime soda
1 1/3 cups vinegar
3 pounds potatoes -- peeled, cooked and
-- sliced

Ready, set, cook!

In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Drain, reserving 3 tablespoons drippings. In the drippings, saute onion and green pepper until tender. Stir in flour, salt, mustard and pepper. Add soda and vinegar. Bring to a boil, stirring constantly; boil and stir for 1 minute. Gently stir in potatoes and bacon; heat through.

Nutritional Information: 1578 Calories (kcal); 21g Total Fat; (11% calories from fat); 44g Protein; 321g Carbohydrate; 32mg Cholesterol; 2859mg Sodium

Cathie

Prep Time:
15 Min Total Time:
40 Min Makes:
24 snacks

INGREDIENTS
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
2 tablespoons butter or margarine, softened
1 teaspoon prepared mustard
1 cup cubed cooked ham
1/3 cup chopped onion
1/3 cup chopped green bell pepper
4 oz. (1 cup) shredded Cheddar or American cheese

DIRECTIONS
1. Heat oven to 375°F. Unroll dough onto ungreased cookie sheet. Press or roll dough to form 13x9-inch rectangle, pressing perforations to seal. Form 1/4-inch rim around edges.
2. In small bowl, combine butter and mustard; mix well. Spread mixture over dough. Sprinkle with ham, onion, bell pepper and cheese.*
3. Bake at 375°F. for 18 to 25 minutes or until edges are golden brown. Cut into squares. Serve warm.

Excellent Flavor - Easy to make
Just For No Salt Lifestyle
Diabetic Adaptable

Unbelievable but it works. The concept for this quick-n-tasty chicken came to us from a visitor to Megaheart.com. Use your favorite unsalted potato chips or this one. (Crushed Spoon Size Shredded Wheat also works.)

Serves 4
Ingredients

16 ounces your choice boneless, skinless chicken (306.8 mg)
1 bag Kettle, Michaels or other unsalted potato chips (4.8 mg)
pinch ground cloves (1.531 mg)
½ teaspoon coriander (.315 mg)
½ teaspoon marjoram (.231 mg)
1 teaspoon dried rosemary (.6 mg)
1 teaspoon thyme (.77 mg)
1 egg white, well beaten (54.8 mg)
Preheat oven to 325° F.
Clean chicken.
Crush the bag of potato chips in the bag. Then pour out on cutting board and roll with pin until chips are useable as coating.
Mix together the spices. Beat egg. Roll chicken strips, legs, thighs or whichever you prefer in egg white. Then roll chicken in spices.
Place in baking dish on rack or on very light spritz of canola or olive oil from a PAM type container.
Bake for between 30 and 45 minutes, or until chicken is golden brown. Serve hot.

Nutritional Information
Sodium Per Recipe: 369.8 mg Sodium Per Serving: 92.5 mg
Per Serving: Calories: 215.8
Protein: 29.2 g
Carbohydrate: 8.547 g
Dietary Fiber: 1.156 g
Total Sugars: 0 g
Total Fat: 6.919 g
Saturated Fat: 1.792 g
Monounsaturated Fat: 1.333 g
Polyunsaturated Fat: 3.086 g
Cholesterol: 68.4 mg
Calcium: 31.6 mg
Iron: 1.663 mg
Potassium: 519 mg
Sodium: 92.5 mg
Vitamin K: .001 mcg
Folate: 14 mcg

STUFFED PEPPERS

Joanne

Yield 2-4 servings
Time 1 to 1½ hours
Tools 2 saucepans
wooden spoon
knife
baking dish

Ingredients 2 c couscous*
1 T oil
1 large onion, chopped
1 clove garlic, minced
5 mushrooms, diced
2 carrots, peeled (optional), quartered, and sliced
5 or 6 cherry tomatoes
4 bell peppers
1 c tomato sauce (optional)

Directions Prepare the couscous* according to package directions and set aside.
Meanwhile, heat oil over medium heat, add onion and garlic, and sauté until soft. Add mushrooms, carrots, and cherry tomatoes and continue cooking, stirring occasionally, for about 10 minutes. When the cherry tomatoes have broken down, stir in the cooked couscous.
Cut the lids of the peppers and save. Cut out the middle of the peppers and wash out the seeds.
Preheat oven to 350 and oil the baking dish. Scoop stuffing into the peppers, replace the tops, set in baking dish, and bake for 45-60 minutes, until the tops are brown and have risen a bit.
Remove peppers from the oven and serve alongside any leftover couscous stuffing, possibly topped with some tomato

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Honey Glazed Easter Ham

Debbie

4 lb Ham bonelessfully cooked
1 cn Lemon lime soda12 oz1/4 c Honey
1/2 ts Mustard
1/2 ts Cloves ground
1/4 ts Cinnamon ground

Place ham and lemon-lime soda into crock pot. If your pot has a rack you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours).

Thirty minutes before serving combine honey mustard cloves and cinnamon and 3 tbs drippings from bottom of crock pot. Spread glaze over ham and continue cooking.

Let ham stand for 15 minutes before serving.

Cheese-Coconut-Pecan Cake

Sharon

Cream Cheese-Coconut-Pecan Pound Cake
Ingredients
1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon
1 1/2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1/2 cup shredded coconut
Powdered Sugar Glaze (optional)
Sugared Rosemary (optional)
Sugared Cranberries (optional)

Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.

Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

Yield
Makes 10 to 12 servings

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Ingredients
1 (18 1/4 ounce)box Betty Crocker super moist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food coloring
2 (16 ounce)jars hot fudge topping
8 ounces frozen whipped topping , thawed
5 drops yellow food coloring
Andes mints candies , unwrapped and cut into pieces
Directions

Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).

Spray bottom only of pan with baking spray with flour.

Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.

Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.

Pour remaining batter into pan.

Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.

Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.

Turn pan 1/4 turn; repeat cutting for swirled design.

Bake 28-33 minutes or until toothpick inserted in center comes out clean.

Run knife around side of pan to loosen cake.

Cool completely, about 1 hour.

Carefully spread fudge topping evenly over the cake.

In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.

Spread whipped topping mixture evenly over fudge.

Garnish with candy pieces.

Store covered in refrigerator.

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May 2008

Ranch Eggs

Aletha

Recipe Source:Prep Time: 25 mins

Cook Time: 20 mins

Rest Time: 5 mins

Total Time: 45 mins

Ingredients

cooking spray 

1 large onion(s) 

1 can(s) tomatoes, diced, drained 

1 pepper(s), jalapeno 

1 clove(s) garlic, minced 

1/2 teaspoon chili powder 

6 egg(s) 

1/4 teaspoon salt 

1/8 teaspoon pepper, black 

1/3 cup(s) cheese, Monterey Jack 

1 tablespoon cilantro 

6 medium tortilla(s), corn

Preparation

1. Coat an unheated large ovenproof skillet with nonstick cooking spray.

 Preheat skillet over medium-high heat. Add onion to hot skillet. Cook about 5 minutes or until tender, stirring occasionally. Remove from heat.

2. Meanwhile, in a small bowl stir together drained tomatoes, chile pepper, garlic, and chili powder.

 Pour tomato mixture over onion in skillet; spread evenly.

 Break one of the eggs into a measuring cup or custard cup.

 Carefully slide egg onto tomato mixture.

 Repeat with remaining eggs, spacing eggs as evenly as possible.

Sprinkle eggs with salt and black pepper.



3. Bake, uncovered, in a 400° oven about 20 minutes or until eggs are set.

 Remove from oven. Sprinkle with cheese; let stand for 5 minutes. Sprinkle with cilantro. If desired, serve with warmed tortillas.

Nutritional Info (Per serving): 

Calories: 121, Saturated Fat: 3g, Sodium: 367mg, Dietary Fiber: 2g, Total Fat: 7g, Carbs: 7g, Cholesterol: 217mg, Protein: 9g 

Exchanges: Vegetable: 1, Medium Fat Meat: 1, Fat: 0.5 

Carb Choices: 0.5



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Sausage, Egg, and Cheese Scramble



(Lisa)

INGREDIENTS

6 links pork sausage 

6 eggs 

3/4 cup milk 

3/4 cup shredded sharp Cheddar cheese

 

DIRECTIONS

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown.

 Drain and chop into bite-size pieces; set aside.

 

While sausage is cooking, beat eggs and milk together.

Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.

____________________________________________________________________________________________________

(Aletha)

This old standby from the 1960's freezes beautifully, frosting and all. Watching fat consumption? Replace up to half the oil with applesauce for a lighter dessert.

Ingredients
4 c flour
4 c sugar
2 t baking powder
2 t baking soda
2 t salt
2 t cinnamon
2 c salad oil (or 1 cup oil, 1 cup applesauce)
8 eggs
1 c broken walnuts
6 c carrots, finely shredded (about 2 pounds)
Instructions
Heat oven to 325 degrees. Butter and lightly flour 2 13-by-9 inch sheet cake pans (or 4 9-by-9 inch square cake pans).
Using large stand mixer (like Kitchen-Aid brand), combine all dry ingredients until thoroughly mixed. Add carrots, oil (or oil and applesauce) and eggs. Beat on low until mixed, then increase mixer speed to medium and beat for two minutes. Spread batter in pans.
Bake at 325 degrees until the cake centers spring back when touched lightly--about 45 minutes for large pans, 35 to 40 minutes for small pans. Allow cakes to cool in the pan on a cooling rack before frosting with Cream Cheese icing.
Notes
Cream Cheese Icing: Allow 2 3-ounce packages of cream cheese and one (1/2 cup) stick of butter to come to room temperature. Place in mixer bowl, and beat on high speed until combined. Add 2 teaspoons vanilla and 4 cups powdered sugar. Beat at medium-high speed until light and fluffy--2 to 4 minutes. Ice tops of cakes only. Sprinkle frosting with chopped walnuts.

Chocolate Balls Italian Dessert

Lisa H

Ingredients:

3-1/2 oz. un-sweetened chocolate
1 cup shelled Hazel Nuts
3/4 cup powdered sugar
1 Tbsp. unsalted butter
1 Tbsp espresso coffee (cold)
3 Tbsp. un-sweetened cocoa

Instructions:

1. Grate the chocolate in a bowl.
2. Blend the Hazel nuts in your food processor.
3. Add the hazel nuts to the chocolate along with the sugar, coffee,
butter.
4. Mix well with a spoon.
5. Prepare a plate with the cocoa.
6. Roll the mix into 1 inch balls with your hands and place them on
the cocoa.
7. Once they are all ready roll them gently in the cocoa and then a
bit between your hands to remove the excess cocoa.
8. Place them on a serving dish and keep them in the fridge or a cool
place until you are ready to serve them.

If the batter won't stick together for you just add a little extra coffee.

If you don't have espresso you can use instant coffee. Just make it
really strong! Use decaffeinated if you prefer, the important thing is
the coffee flavor.

Don't have Hazel nuts? No problem these are good with Almonds too.

__._,_.___
Ingredients:

3-1/2 oz. un-sweetened chocolate
1 cup shelled Hazel Nuts
3/4 cup powdered sugar
1 Tbsp. unsalted butter
1 Tbsp espresso coffee (cold)
3 Tbsp. un-sweetened cocoa

Instructions:

1. Grate the chocolate in a bowl.
2. Blend the Hazel nuts in your food processor.
3. Add the hazel nuts to the chocolate along with the sugar, coffee,
butter.
4. Mix well with a spoon.
5. Prepare a plate with the cocoa.
6. Roll the mix into 1 inch balls with your hands and place them on
the cocoa.
7. Once they are all ready roll them gently in the cocoa and then a
bit between your hands to remove the excess cocoa.
8. Place them on a serving dish and keep them in the fridge or a cool
place until you are ready to serve them.

If the batter won't stick together for you just add a little extra coffee.

If you don't have espresso you can use instant coffee. Just make it
really strong! Use decaffeinated if you prefer, the important thing is
the coffee flavor.

Don't have Hazel nuts? No problem these are good with Almonds too.

(Mandy)

courtesy Gale Gand and Emily Rieger

Show: Sweet Dreams

Episode: Freezer Friendly Thanksgiving

Crust:
4 1/2 cups sifted all-purpose flour, plus extra for rolling
2 teaspoons salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar
Filling:
1/2 cup sugar
4 tablespoons butter
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
8 Granny Smith apples, peeled, cored, and thickly sliced
1/4 cup Southern Comfort
1 1/2 tablespoons cornstarch
1 tablespoon heavy cream
1 tablespoon sugar

To make the crust: In a mixer fitted with a paddle attachment, mix the 4 1/2 cups flour, salt, and sugar for 1 minute. Add the butter and mix just until it's a crumbly, sandy mixture. The pieces of butter should still be visable. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. Again, the bits of butter should be visable.
Turn the dough out onto a work surface, divide the dough in half, and shape it into 2 round, flat disks. Wrap them separately in plastic wrap and refrigerate at least 30 minutes before using. When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don?t worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough a quarter turn every minute or so to help ensure even rolling. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than the pan.
Set a 10-inch metal pie pan nearby. Transfer the crust to the pan by folding it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan. Don?t stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it's easily repaired. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Leave the edges of the bottom crust hanging over the rim. Roll out the second piece of dough into a circle about 12 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, then unroll it onto the sheet pan. Chill the finished crust or crusts for 20 to 30 minutes before filling the pie.
To make the filling: Add sugar to a saucepan over medium high heat. Bring sugar to a boil and cook until caramelized, sugar will be a light amber color. Carefully add the butter, spices and apples. Cook for about 5 minutes, until almost tender. Off the heat add the Southern Comfort and flambe the mixture, cooking for an additional 1 to 2 minutes. Drain the mixture. Reserve the juice (it can be frozen) for a sauce for the pie. Toss the apples with the cornstarch and spread them out on a sheet pan to cool.
Fill the pie with the cooled apples then rest the top crust on top, trim the top and bottom flush to the pan. Pinch the edges together, turning them under all the way around. Then press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Snip a "X" shape vent in the top center of the pie using scissors or a sharp paring knife. Wrap the pie in plastic wrap and freeze until ready to bake and serve.
Preheat the oven to 425 degrees F.
Before baking the frozen pie, brush the surface of the piecrust with cream and sprinkle with sugar. Bake for 10 minutes then turn the oven down to 375 degrees F and bake until light golden brown, about 1 hour.

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Charcoal grilled Fish

Angela
Ingredients
1 cup alder or hickory wood chips
6 4- to 5-ounce salmon fillets, 1-inch thick
2 Tbsp. butter
1 Tbsp. finely snipped fresh thyme
1 Tbsp. packed brown sugar
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. ground black pepper
Thyme and Pepper Rice (optional)
Grilled Squash (optional)
Directions
1. At least 1 hour before grilling; soak wood chips in enough water to cover. Drain before using. Thaw fish, if frozen. Rinse fish and pat dry with paper towels.

2. Place butter in a small microwave-safe bowl. Microwave on 100 percent power (high) for 30 seconds or until melted. Remove from microwave. Stir in thyme, brown sugar, lemon juice, salt, and pepper. Microwave 30 seconds more to meld flavors. Stir to dissolve sugar. Brush generously over fish.

3. For a charcoal grill, sprinkle wood chips directly over medium coals. Grill fish, meaty side down, directly over coals for 3 minutes. Turn skin side down. Grill for 5 to 7 minutes more or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer's directions. Place fish on greased grill rack over heat. Cover; grill as above.)

4. Serve fish with Thyme and Pepper Rice and Grilled Squash, if desired. Makes: 6 servings

5. Thyme and Pepper Rice and Grilled Squash: Brush 2 quartered sweet peppers and 2 halved summer squash or zucchini with olive or cooking oil and sprinkle lightly with salt and pepper. Add to grill rack with salmon, turning when you turn salmon. Remove from grill and chop peppers; toss with 3 cups hot cooked rice and 2 teaspoons snipped fresh thyme. Slice squash crosswise and serve with salmon and rice mixture.