Grandma’s Penny Pinching Cookbook · 2015. 11. 17. · NOTES FROM GRANDMA My Dear Friends, My...

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Grandma’s

Penny Pinching Cookbook

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NOTES FROM GRANDMA

My Dear Friends, My cookbook is finally done and ready for you. It is my sincere hope and desire that you find it interesting and most of all useful. I have been trying to teach, through my web site, ways for you to save money and have a few pennies and dollars in your pocket to enjoy life. My research has shown me that you can make the main dishes is this book for very little money. I must caution you, however, that you will have to pay attention to little details, like coupons, sales and the like. When I first researched and put together this book a few years ago, I could make them for less than $4.99 per person, in the area where I live. In the meantime, due to inflation it’s not possible to make the recipes for this little money. However, you won’t find a more frugal recipe for these delicious dishes easily! If you live outside the U.S., you may find it a little more expensive. If you live in New York, you may find it more expensive. There is no way I can do the research outside my area. There is one recipe that you may find a bit more expensive, but it is so very good, I had to include it. It is the Maple Shrimp and Scallops. That is why if you really count, you will find 151 recipes, instead of 150. I do know, however, you will find the dishes prepared by these recipes to be delicious and enjoyed by your family. If you have questions on any of my recipes, please do not hesitate to go to my Contact Grandma page and ask your questions. Happy Eating!!!

Grandma

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TABLE OF CONTENTS

BEEF 10

ASIAN ROLLS 11

BEEF AND BARLEY CHILI 12

BEEF IN WINE SAUCE 13

BEEF STEAK PIE WITH POTATO CRUST 14

BEEF STEW 15

BEEF STROGANOFF 16

BEEF WITH PEANUT SAUCE 17

CHEESEBURGER CASSEROLE 18

CONNECTICUT BEEF SUPPER 19

CORNBREAD SKILLET CASSEROLE 20

DOUBLE CHEESE HAMBURGER CASSEROLE 20

FRENCH BISTRO SHORT RIBS 21

HEARTY SHEPERD'S PIE 23

JOHNNIE MARZETTI 24

MARINATED ROLLED CHUCK ROAST 25

ROLLED STUFFED FLANK STEAK 26

ROUND STEAK AND RAVIOLI 27

SAUCY BEEF STRIPS 28

SOMBRERO PIE 29

STEAK SUPPER IN A FOIL PACKAGE 31

TAMALE PIE 31

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TARRAGON ROLLS 32

TEXAS HASH 34

ZIPPY BEEF CASSEROLE 35

CHICKEN 36

ASIAN CHICKEN & VEGETABLE STIR FRY 37

BAKED CHICKEN DIJON 38

BALSAMIC CHICKEN WITH THYME 38

BARBECUED CHICKEN 39

CARIBBEAN CHICKEN WITH COCONUT RICE 40

CHEESY CHICKEN CASSEROLE 41

CHEESY CHICKEN QUESADILLAS 42

CHICKEN DIVAN 43

CHICKEN ALFREDO & PASTA 44

CHICKEN AND ASPARAGUS SAUTÉ 45

CHICKEN AND SHRIMP JAMBALAYA 46

CHICKEN BREASTS WITH APPLE-CRANBERRY SAUCE 47

CHICKEN LASAGNA 48

CHICKEN PARMIGIANA 50

CHICKEN POT PIE WITH BLACK PEPPER PASTRY 51

CHICKEN WITH PARSLEY DUMPLINGS 53

CHICKEN WITH SAGE AND DRIED CHERRIES 55

CHICKEN WITH THREE ONION SAUCE 56

COUNTRY FRENCH CHICKEN SKILLET 57

CRANBERRY CHICKEN 58

CRISPY BAKED ONION CHICKEN 59

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DRUMSTICKS WITH GARLIC AND HERBS 59

MASHED POTATO STUFFED CHICKEN 60

PIQUANT CHICKEN AND ZUCCHINI 62

ROAST DRUMSTICKS & VEGETABLES 63

SWEET AND SPICY CHICKEN BARBECUE 64

TEX-MEX CHICKEN STIR FRY 65

EGGS 67

COUNTRY CASSEROLE 68

CRUSTLESS QUICHE 69

EGGS LORRAINE 70

POACHED EGGS IN SPICY SAUCE 71

LAMB 73

GREEK LAMB BURGERS 74

LAMB SHANK DINNER 77

LAMB STEW WITH DUMPLINGS 78

PASTA 80

Cheese Noodle Ring with Filling 81

FETTUCCINE WITH CHERRY TOMATOES 82

LASAGNA PRIMAVERA 83

LINGUINI WITH ROASTED VEGETABLES 84

PASTA CACCIATORE 85

PASTA PIZZA 86

PASTA PRIMAVERA 87

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PASTA WITH SPINACH AND CHERRY TOMATOES 88

PASTA WITH SPRING VEGETABLES 89

PASTA WITH TOMATOES & MOZZARELLA CHEESE 91

PENNE RIGATE WITH SWEET-AND-SPICY PICADILLO SAUCE 92

PENNE WITH ASPARAGUS AND CHICKEN SAUSAGE 93

PROVENCAL PASTA 94

TORTELLINI BAKE 95

TORTELLINI WITH TEX-MEX TOMATO CREAM SAUCE 96

TUNA RIBBONS 97

PORK 99

BARBECUE PORK KABOBS 100

BRAISED PORK WITH CABBAGE 101

CHEESY BROCCOLI HAM BAKE 102

CHEESY PORK CHOPS ‘N’ POTATOES 102

FOUR LAYER DINNER 103

GINGERED PORK AND VEGETABLE STIR-FRY 104

HAM AND ASPARAGUS BAKE 105

HAM AND VEGETABLE FRITTATA 106

MEXICAN MEDLEY 107

NEW TWIST PORK DISH 108

PORK AND APPLE STEW WITH DUMPLINGS 109

PORK CHILI STEW 110

PORK CHOPS PIZZAIOLA 111

PORK CHOPS WITH APPLES 113

PORK SANDWICHES ITALIANO 114

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PORK WITH STUFFING AND SALSA 115

PORK, APPLE AND SQUASH PIE 116

RICE 118

BEEF STROGANOFF RICE SALAD 119

CHEESE AND RICE SQUARES WITH SPECIAL SAUCE 120

HAM AND RICE GRATIN 122

RED BEANS AND RICE 123

TEMPTING TURKEY RICE SKILLET 124

SALADS 126

CATALINA CHICKEN SALAD 127

LAZY DAY RICE SUPPER SALAD 127

PESTO PASTA SALAD 129

ZESTY GRILLED CHICKEN SALAD 130

CAJUN RICE AND SAUSAGE 131

NEW ENGLAND MAPLE BEANS AND SAUSAGE 132

SAUSAGE BACON APRICOT KABOBS 132

SAUSAGE JAMBALAYA 133

ALTERNATIVE BAKED SALMON 134

ASIAN SHRIMP WITH LINGUINE 135

BAKED FISH FILETS ESPAGNOLE 136

CHEESY FISH FILETS WITH SPINACH 137

CRAB IMPERIAL 138

EASY THREE CHEESE TUNA SOUFFLÉ 139

FISH FILET LOUISIANA 140

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FRIED FISH FILETS 141

GOLD RUSH TACOS 142

GRATIN OF COD (OR PERCH), POTATOES AND PEPPERS 143

MAPLE GLAZED SHRIMP AND SCALLOPS WRAPPED IN BACON 144

SALMON CASSEROLE 145

SALMON CROQUETTES 146

TATER CRUST TUNA PIE 147

TUNA CAKES 148

TUNA SPINACH BAKE 149

TUNA TEMPTER 150

SOUPS 152

BEEF AND BARLEY HEARTY SOUP 153

BROCCOLI MUSHROOM CHOWDER 154

CABBAGE, POTATO AND BAKED BEAN SOUP 155

HAM AND BEAN SOUP 156

HEARTY CHEESY POTATO SOUP 156

ITALIAN BREAD SOUP 157

MEXICAN CHICKPEA SOUP 158

PORTUGUESE POTATO AND KALE SOUP 159

POTATO SOUP WITH SAUSAGE 160

SPINACH AND POTATO SOUP 161

SPLIT PEA SOUP 162

WILD RICE SOUP 163

TURKEY 165

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SMOKED TURKEY OR CHICKEN AND BLACK BEAN ENCHILADAS 166

TURKEY AND GREEN BEAN CASSEROLE 167

TURKEY CHILI 168

TURKEY ENCHILADAS 169

TURKEY OR CHICKEN CANNELLONI 170

TURKEY TETRAZZINI 171

VEGETABLES 173

CHEDDAR BROCCOLI TART 174

CHEESY BROCCOLI AND RED-PEPPER ROSTI 174

GRILLED VEGETABLE KABOBS 176

HAM AND SQUASH CASSEROLE 176

INDIAN POTATO AND VEGETABLE CURRY 177

TEX MEX TORTA 178

VEGETABLE BOW-TIE SALAD 180

VEGETABLE LASAGNA 181

VEGGIE PIZZA 182

If you didn’t get this book from Grandma’s website you owe it to her and

yourself to at least check it out. www.pennypinching-grandma.com


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Beef

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ASIAN ROLLS

Meat mixture:

1 lb. lean ground beef or pork or a combination

1 tbs. soy sauce

2 tsp. fresh ginger (minced)

1 tsp. garlic (minced)

8 (10 in.) bamboo skewers (soaked in water

for 20 min.)

Mix ingredients together until well blended. Shape into 16 balls then into

an oval shape. Cover and refrigerate.

Dipping sauce:

1/3 c. soy sauce 1/3 c. water

3 tbs. lemon juice

1 tbs. fresh ginger (minced)

2 tbs. garlic (minced)

1 tsp. sugar

Mix ingredients together and divide between 4 sm. bowls. Set aside.

Accompaniments:

16 lg. Boston lettuce leaves

1 c. carrots (shredded)

1 c. cilantro (shredded)

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1 c. scallions (sliced)

1 c. radishes (sliced)

1 c. converted white rice (cooked without salt)

Arrange all in a pleasing manner on a lg. serving platter. Place bowl of

rice alongside.

Prepare grill or broiler, remove meat from refrigerator and put 2 rolls on

each skewer. Grill or broil 10 to 12 min. turning to brown evenly. Add

skew-ers to platter.

To eat: Open lettuce leaf, spoon on a little rice, carrots, cilantro, scallions,

radishes and a hot meat roll. Wrap lettuce around everything and dip into

sauce.

Makes 8 servings.

(complete meal)

BEEF AND BARLEY CHILI

1 tsp. vegetable oil

1 c. onions (chopped)

1 lb. ground chuck or (extra lean ground beef)

1 3/4 c. beef broth (can or box or bouillon

cubes and water)

1 (14 1/2 oz) can diced tomatoes (un-drained)

3/4 c. quick cooking

Barley 2 1/2 tsp.

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Chili powder


1 tsp. ground cumin

1 tsp. salt

1 cup whole kernel corn (can or frozen,

thawed)

1 tbs. peanut butter creamy

scallions (sliced thin for garnish)

Heat oil in lg. nonstick skillet. Add onions and sauté 2 min. or until golden.

Add beef and cook, breaking up clumps, 3 min. or until no longer pink. Stir

in remaining ingredients (except corn, peanut butter and scallions), bring to

a boil. Cover, reduce heat and simmer 10 min. or until barley is tender.

Stir in corn and peanut butter, simmer, stirring constantly for at least 1

min. or until well blended.

Serves 4.

(serve with crusty bread, cornbread or biscuits, dessert)

BEEF IN WINE SAUCE

4 lbs. beef stew meat (cubed, 1 1/2 in.)

2 tbs. vegetable oil

2 tbs. garlic powder

2 (10 3/4 oz.) cans golden mushroom soup

1 (8oz.) can mushrooms (sliced, drained)

3/ 4 c. dry sherry (or dry white wine)

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1 env. dry onion soup mix

2 1/2 c. frozen carrots (sliced)

In a nonstick skillet, heat oil and brown stew meat on all sides, sprinkle

with garlic powder. Spray or grease a 4 qt. casserole or Dutch oven. Put

beef in bottom of dish.

Combine soup, mushrooms, wine and soup mix in a bowl. Pour over beef,

mix well. Cover and bake 3 hr. or until beef is tender. Add carrots the last

15 min.

Makes 6 - 8 servings.

(serve with rice, side salad, cheesy biscuits)

BEEF STEAK PIE WITH POTATO CRUST

1 lb. beef round steak (1 in. thick)

1 tbs flour

3 tbs shortening

3 sm. onions (sliced thin)

3 tbs flour

1 1/2 tsp. salt

1/4 tsp pepper

dash thyme

dash garlic salt 2 c. water

3 med. potatoes (peeled and sliced thin)

Salt

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Paprika

Cut meat into 1 in. cubes, coat with 1 tbs. flour. Melt shortening in skillet,

brown meat on all sides. Add onion, cook and stir until onion is tender. Pour

into un-greased 2 qt. casserole, sprinkle with 3 tbs. flour, salt, pepper,

thyme and garlic salt. Pour water over mixture, cover, bake at 350º for 45-

60 min. or until meat is tender. Increase oven temperature to 450º.

Remove casserole from oven and arrange potatoes on top of meat. Sprinkle

with salt and paprika. Bake uncovered about 30 min. or until potatoes are

tender.


(serve with side salad or vegetables - bread)

BEEF STEW

1 - 1/2 lb. beef stew meat (or leg meat,

removed and cut in Chunks)

3 - 4 lg. Potatoes (scrubbed, cut in chunks)

4 - 5 carrots (peeled, cut in chunks)

1 - 2 stalks celery (cut in chunks, include tops)

1 lg. onion (cut in chunks or wedges)

2 bouillon cubes

1 (15 oz.) can diced tomatoes (any kind)

vegetable oil

Cornstarch (if Needed)

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water

In a skillet, heat a sm. amount of vegetable oil, add beef chunks and sear on all sides. Put meat and any juices into a lg. crock pot. Add rest of ingredients and cook on high for 4 - 5 hrs. Check for doneness, turn down to low and cook until dinner time. Before serving, if desired, use a bit of corn-starch and water to thicken gravy. Serves 4 - 6. (serve with bread of choice)

BEEF STROGANOFF

3 lb. onions (chopped)

1/3 c. oil

2 lb. to round steak (sliced into thin strips)

1 lb. mushrooms (sliced)

1/2 c. water

1 (6 oz.) can tomato paste

1 (10 1/2 oz.) can tomato soup

1 tsp. salt

1/8 tsp. pepper

1 tsp. Worcestershire sauce

1 c. sour cream

Heat oil in a lg. pot or Dutch oven, sauté onions until tender. Add beef

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strips and mushrooms, cook until beef is browned. Add water, paste, soup,

salt, pepper and Worcestershire.

Stir well, cover and simmer for 1 1/2 hr. stir occasionally. Stir in sour

cream just before serving.

Serves 6 - 8.

(serve over buttered noodles or rice and crusty bread or side salad)

BEEF WITH PEANUT SAUCE

2 c. uncooked 5 min. rice or regular cooked

rice


12 oz. round steak (cut diagonally in thin strips

against the grain)

1/3 c. Thai peanut sauce

1 (16 oz.) bag broccoli coleslaw mix (shredded

broccoli, carrots, red cab-bage)

Bring 2 c. water to boil in a med. saucepan. Stir in rice, cover, remove from heat, set aside. (for 5 min. only) Heat oil in lg. nonstick skillet over med. high heat. Add beef and stir fry 30 - 45 sec. until barely pink. Remove to a bowl and stir in peanut sauce. Put slaw mix and 1/4 c. water in skillet and cook, stirring, 3 - 4 min. or until

vegetables are tender-crisp. Add beef/peanut mixture, stir 1 min. or until

hot.

Serve over rice.

(complete meal - dessert)

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CHEESEBURGER CASSEROLE

8 slices white bread or soft sourdough

margarine

1/2 lb. ground beef

1/4 c. onion (chopped)

2 tbs. celery (chopped)

1 tbs. prepared mustard

1/2 tsp. salt

1 c. sharp cheddar cheese (shredded)

1 egg (slightly beaten)

3/ 4 c. milk

1/2 tsp. salt dash pepper

1/8 tsp. dry mustard

paprika

margarine/cooking spray

Toast bread, butter both sides and cut diagonally in half. Cook and stir ground beef, onion, celery, prepared mustard and salt until meat is brown and vegetables are tender. Drain liquid, but not dry. Alternate layers of toast, beef mixture and cheese in

greased or sprayed 9 x 9 x 2 baking dish. Mix together remaining ingredients,

pour over layers in pan. Sprinkle with paprika. Bake uncovered, 30 - 35 min.

Makes 6 servings.

(serve with side salad - dessert)

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CONNECTICUT BEEF SUPPER

2 tbs. shortening

2 lb. beef stew meat (cut in 1 in. cubes)

2 lg. onions (sliced)

1 c. water

2 lg. potatoes (peeled and sliced thin)

1 (10 1/2 oz.) can cream of mushroom soup

1 c. sour cream

1 tsp. salt

1/4 tsp. pepper

1 c/ cheddar cheese (shredded)

1 1/4 c. Wheaties or bran flake cereal

(crushed)

Melt shortening in lg. skillet. Add beef and onion; cook and stir until beef is

brown and onion is tender. Add water, bring to boil. Reduce heat; cover

and simmer 50 min. Heat oven to 350º. Pour meat into un-greased 13 x 9 baking dish, arrange potatoes on top of meat. Mix together soup, sour cream, milk, salt and

pep-per; pour over top. Sprinkle with cheese and cereal. Bake, uncovered for1 1/2 hr. Makes 6 - 8 servings. (side salad or vegetable and bread)

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CORNBREAD SKILLET CASSEROLE

1 lb. lean ground beef

2 eggs (beaten)

1 c. self-rising corn meal

1 (16 oz.) can cream style corn

1 c. milk

1/4 c. vegetable oil

2 c. cheddar cheese (shredded)

2 - 4 jalapeno peppers (seeded, chopped)

(optional)

Crumble ground beef into a lg. skillet and brown, drain. Stir eggs, corn

meal, corn, milk and oil together.

Pour 1/2 batter into a 10 1/2 in. cast iron skillet or into a 10 in., deep dish

pie plate. Top with beef, cheese, onion and peppers. Pour remaining batter

on top, bake at 350º for 45 - 55 min.

Let stand 5 - 10 min before cutting into wedges to serve.


(serve with salad or refried beans, Spanish rice, warmed tortillas and

butter)

DOUBLE CHEESE HAMBURGER CASSEROLE

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4 oz. med. noodles (cooked and drained)

1 lb. ground beef


1 tbs. celery (chopped)

1 (8 oz.) can tomato sauce

1 tsp. salt

1/2 c. creamed cottage cheese

1 (3 oz.) pkg. cream cheese (softened)

1/4 c. sour cream

1 med. tomato (sliced fairly thin)

In lg. skillet, cook and stir ground beef, onion and celery until meat is

brown and vegetables are tender. Drain fat. Stir in tomato sauce and salt.

Heat to boiling, reduce heat and simmer 1 min.

Remove from heat, stir in cheeses, sour cream and noodles. Pour into un-

greased 1 1/2 qt. casserole. Arrange sliced tomatoes on top. Bake at 350º

for 30 min.


(serve with side salad, vegetable, dessert)

FRENCH BISTRO SHORT RIBS

3 lb. beef short ribs (well trimmed, lean)

3 tbs. Dijon mustard with horseradish

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1/2 c. chicken broth (or chicken bouillon with

water)

1 tbs. cider vinegar

1 tsp. yellow mustard seeds (or 1/2 tsp. dry

mustard)

1 lb. sm. white or red new potatoes

(quartered)

1 lb. carrots (peeled, cut in 2 in. pieces)

1 med. onion (halved, each half cut in 6

wedges)

Arrange ribs on broiler pan rack; broil 4 in. from heat for 10 min. turn

frequently until browned. In a 5 - 6 qt. crock pot, combine mustards,

broth, vinegar, salt and pepper.

Add potatoes, carrots and onion, top with ribs, bone side up. Cover and

cook on low heat for 7 - 8 hrs until beef is fork tender and falling off bones.

Transfer ribs and vegetables to serving platter, cover with foil to keep

warm. Skim fat off surface of liquid in slow cooker. Adjust setting to high.

Make sauce. Mustard Sauce:

1/3 c. water

2 tbs. flour

1 tbs. Dijon mustard with horseradish

1 tbs. sour cream

1/2 tsp. salt

In a small bowl combine all ingredients with a whisk until well blended.

Add to liquid in slow cooker and cook on high for 10 - 15 min. or until

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slightly thickened. Serve with short ribs and vegetables.

(Complete meal - bread of choice)

HEARTY SHEPERD'S PIE

1 1/2 lb. lean ground beef

2 c. French's French fried onions

1/2 c. water

1/2 tsp. salt

1/2 tsp. pepper

1 (10 3/4 oz.) can tomato soup

2 tsp. Italian seasoning

1 pkg. (10 oz.) frozen mixed vegetables

(thawed) or

1 (15 1/2 oz.) can mixed vegetables

3 c. hot mashed potatoes (can use instant)

Cook meat in lg. oven proof skillet until browned; drain. Add water, salt

and pepper. Stir in 1 c. onions. (if using a non oven proof skillet, pour meat

mixture in a 1 1/2 qt. casserole) Spoon vegetables evenly over meat, top

with mashed potatoes.

Bake at 375º for 20 - 25 min. or until hot. Top with remaining onions, bake

for a few min. more.

Makes 6 servings.

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(serve with dessert)

JOHNNIE MARZETTI


1 c. celery (chopped)

1 c. onion (chopped)

1 med. green pepper (chopped)


1 (14 1/2 oz.) can Italian style stewed

tomatoes (un-drained)


1 (6 oz.) can tomato paste

1 c. water

1 bay leaf

1 1/2 tsp. dried basil

1 1/4 tsp. salt

1/4 tsp. pepper

1 pkg. (12 oz.) egg noodles (cooked and well

drained)

1/2 c. plain dry bread crumbs


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Heat oil in lg. skillet; add celery, onion and green pepper. Cook and stir until tender. Remove vegetables from skillet, set aside. Add meat to skillet and cook until browned, drain. Return vegetables to skillet. Add tomatoes, sauce and paste, water, bay leaf, basil, salt and pepper. Reduce heat to low, simmer 5 min., stir occasionally. Remove bay leaf. Place noodles in 13 x 9 baking dish. Spoon meat mixture over noodles. Sprinkle with breadcrumbs and cheese. Bake at 375º for 15 - 20 min. or until cheese melts (do not over bake). Remove dish to cooling rack and let stand for 10 min before serving. Makes 6 - 10 servings (serve with side salad, corn bread, muffins).

MARINATED ROLLED CHUCK ROAST

3 - 4 lb. boneless chuck roast (roll and tie)

1/2 c. dry sherry or dry white wine

1/4 c. red wine vinegar

1/4 c. olive oil

4 cloves garlic (minced)

2 tsp. dry mustard

2 tsp. soy sauce

2 tsp. dried rosemary

2 tsp. salt

Place meat in a deep stainless steel or glass bowl. Mix together rest of

ingredients (except mustard). Pour over meat, turn to coat all sides well.

Cover and refrigerate for at least 24 hrs. Uncover and turn at least twice.

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Heat oven to 325º, place roast on rack in shallow pan. Insert meat

thermometer into center. Brush a thick coat of marinade over roast. (Meat

thermometer will register 135º - 145º for rare - med., 155º - 165º for

med. - well.)

When desired doneness is reached, brush with more marinade. Remove

roast from pan. Heat juices and marinade to boiling over high heat. Whisk

in mustard, boil until sauce is shiny and slightly decreased. Pour over meat

to glaze. Slice thin to serve.

Makes 6 servings

(serve with choice of potatoes, vegetables and bread).

ROLLED STUFFED FLANK STEAK

1 (1 1/2 lb.) flank steak

2 tbs. margarine

1 med. onion (chopped)

3 c. soft bread crumbs

1/2 tsp. poultry seasoning

1/2 tsp. salt

dash pepper

3 tbs. hot water

1 egg (beaten)

2 tbs. salad oil

1/2 c. boiling water

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Oven drippings (to make gravy)

Melt margarine in lg. oven proof skillet; add onion and sauté until golden.

Add bread, seasonings, hot water and egg, mix well. Set aside. Place steak

between two pieces of plastic wrap and using a meat mallet, flatten steak

to about 1/2 in.

Remove plastic and spread bread mixture over steak. Roll like a jelly roll

and secure with string. Heat oil in skillet and brown meat on all sides.

Sprinkle with additional salt and pepper.

If skillet is not oven proof, transfer to a baking dish and add the boiling

water. Bake at 325º for 1 1/2 hr. or until meat is tender. Remove from

oven and let stand for about 5 min. before slicing. Slice 1/2 - 3/4 in. thick,

depends on how many guests.


Make gravy with pan drippings, use a little cornstarch/water mixture, stir

until thickened. If not tasty enough, dissolve a beef bouillon cube in a

little hot water and add to gravy.

(serve with vegetable - dessert)

ROUND STEAK AND RAVIOLI

3 tbs. flour

1 tsp. salt

1/2 tsp. oregano

1/4 tsp. pepper

1 1/2 lb. round steak (1 - 1 1/2 in. thick)

1 tbs. shortening

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1 (15 1/2 oz.) can spaghetti sauce (or fresh to

equal)

3 med. zucchini (cut in half lengthwise)

1 can tiny whole onions (drained)

1 (15 1/2 oz.) can cheese ravioli in sauce

Mix flour and seasonings, coat meat with flour mixture, reserving

remaining mixture. Melt shortening in skillet; brown meat. Place meat in

un-greased 11 x 7 baking dish.

Pour spaghetti sauce into skillet, stir in reserved flour mixture. Heat to

boiling, stirring constantly until thickened, pour over meat. Cover with foil.

Bake at 375º for 45 min. Remove from oven and place zucchini and onions

in sauce around meat. Spoon ravioli over meat and bake 45 min. longer or

until meat is tender.

Makes 6 servings

(serve with crusty or garlic bread).

SAUCY BEEF STRIPS

1 1/2 lb. round steak (cut against grain into

1/4 in. strips)

1/4 c. margarine

1 clove garlic (minced)


1 green pepper (cut in strips) (optional)

1 lg. carrot (shredded or grated)

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1 (1 lb.) can tomatoes with liquid (undrained)

1 beef bouillon cube

1/2 tsp. dried oregano

1 tbs. cornstarch

2 tbs. Worcestershire sauce

2 tbs. water

1/2 tsp. salt

1/2 c. grated cheese (your choice)

Cooked buttered noodles

Sauté meat in melted butter with garlic until browned. Remove meat and set aside. Add onion, green pepper, and carrot. Cook for 2 min. Return meat to skillet, add tomatoes, bouillon cube and oregano. Break up tomatoes slightly with wooden spoon. Cover and cook 15 min. or until meat is tender. While meat cooks, mix together in a sm. bowl, cornstarch, water,

Worcestershire and salt. Blend into meat mixture, stir until thickened.

Serve over cooked noodles, sprinkle with grated cheese. Makes 4 - 6

servings, depends on size. (complete meal - fresh salad and or garlic

bread)

SOMBRERO PIE

Pie Filling:

1/2 lb. ground beef

1/2 lb. ground lean pork or

1/2 lb. ground turkey

1 lg. onion (sliced)

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1 1/2 c. tomato juice

1 (12 oz.) can whole kernel corn (drained) or

1 (10 oz.) pkg. frozen corn

1 - 2 tsp. chili powder

1 tsp. salt

1/4 tsp. pepper

In lg. skillet, cook and stir meat and onion until meat is brown and onion

tender. Drain off fat. Stir in tomato juice, corn, chili powder, salt and

pep-per. Heat to boiling, reduce heat and simmer 10 min. While cooking, pre-pare pastry. Pour filling into a 9 x 13 shallow baking dish. Cover with pastry and seal

the edges. Bake at 400º for 30 - 35 min.

Cornmeal Pastry:

1 c. flour

1/4 c. yellow cornmeal

1/2 tsp. salt

1/3 c. plus 1 tbs. shortening

3 tbs. cold water

Put flour, cornmeal and salt in a bowl. Cut in shortening thoroughly.

Sprinkle with water, 1 tbs. at a time, mixing until all flour is moistened

and dough almost cleans side of bowl.

Gather dough into a ball and place on a lightly floured surface. Roll into a

rectangle 14 x 10. Fold lengthwise to move to casserole.

Makes 6 - 8 servings

(complete meal, serve with side salad - dessert).

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STEAK SUPPER IN A FOIL PACKAGE

1 1/2 lb. chuck steak (1 in. thick)


1 env. dry onion soup mix

3 - 4 med. carrots (quartered)

2 - 3 stalks celery (cut in 2 in. pieces)

2 - 3 med. potatoes (peeled and quartered)

2 tbs. water.

Heat oven to 450º. Place a 24 x 18 piece of heavy duty aluminum foil in

shallow baking pan. Mix soup and soup mix together, spread over steak.

Put vegetables on top and sprinkle with water. Fold foil and seal

securely. Bake for 1 1/2 hr.

Makes 4 servings.

(crusty bread - dessert)

TAMALE PIE



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3/4 c. celery (chopped)

1/2 tsp. garlic (minced)

1 (11 oz.) can kernel corn (vacuum packed)

1 (2 1/2 oz.) can sliced olives (drained)


1 tbs. chili powder

1 tsp. salt

2 (14 1/2 oz.) cans diced tomatoes (un-

drained)

3/4 c. yellow cornmeal

1/2 c. cheddar cheese (shredded)

cooking spray

Garnish: cilantro (chopped, if desired)

Coat a shallow 2 1/2 qt. baking dish with cooking spray. In a lg. nonstick skillet, brown beef, onion, celery and garlic. About 5 min. Remove from

heat, stir in corn, olives, Worcestershire, chili powder and salt. Put tomatoes in a saucepan and bring to a simmer, add cornmeal and cook,

stirring until thick. Add to beef mixture. Pour into baking dish and sprinkle

cheese on top. Bake at 375º for 25 min. or until bubbly. Let stand 10 min.

before serving.

(complete meal, dessert)

TARRAGON ROLLS

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4 cube steaks

1/4 c. flour

1/4 c. celery (chopped fine)

1/4 c. green onion (chopped fine)

1 1/2 - 2 c. soft bread crumbs

1 egg

1 tsp. dried tarragon

1 tsp. lemon zest

1/4 tsp. salt

1/4 tsp. pepper

1 tbs. margarine

1 tbs. olive oil

1/4 tsp. dried tarragon

1/4 c. orange juice

1/2 c. dry white wine or chicken broth (or

chicken bouillon and water)

Lemon slices

Sprinkle each steak with flour, shake off excess. Set aside. In a skillet, sauté celery and green onions in 1/4 c. wine or broth, stir in bread crumbs, egg and seasonings, combine well. Spoon stuffing onto each steak, roll up and secure with toothpicks. In same skillet, heat butter and oil, brown meat rolls well on all sides. Add

1/4 tsp. tarragon, orange juice and remaining wine to skillet. Cover and

simmer for 25 min. Check a few times, add a little water if needed.

Remove toothpicks and place meat rolls on a serving platter, spoon pan

juices over top. Garnish with lemon slice and serve.

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Makes 4 lg. servings

(serve with salad or vegetable, crusty bread)

TEXAS HASH

1 lb. ground beef

3 lg. onions (sliced)

1 lg. green pepper (chopped)

1 (16 oz.) can tomatoes

1/2 c. uncooked rice

1—2 tsp. chili powder

2 tsp. salt

1/8 tsp. pepper

In a lg. skillet, cook and stir ground beef, onion and green pepper until

beef is brown and vegetables are tender. Drain fat. Stir in tomatoes, rice,

chili powder, salt and pepper, heat through. Pour into un -greased 2 qt.

casserole. Cover and bake at 350º for 1 hr.

Serves 4 - 6.

(side salad - bread - dessert)

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ZIPPY BEEF CASSEROLE

4 oz. elbow macaroni (cooked and drained)

1 lb. ground beef


3/4 c. milk

2/3 c. catsup


1/4 c. green or red pepper (chopped)

1 - 2 tbs. instant (dried) minced onion

1 tsp. salt

1 c. potato chips (crushed)

(try different flavors of potato chips)

Cook beef in a skillet until brown, drain well. Mix all ingredients (except

chips) together with beef and pour into an un-greased 2 qt. casserole.

Cover and bake at 350º for 40 min.

Uncover and sprinkle with chips, return to oven and bake 5 - 7 min.

longer.

Makes 4—6 servings.

(serve with side salad, vegetable - dessert)

36

Chicken

37

ASIAN CHICKEN & VEGETABLE STIR FRY

2 tbs. olive oil

1 lb. Chicken breast (boneless, skinless, cut in

strips)

4 c. assorted fresh vegetables (cut up)

suggestions: bell peppers (any color),

mushrooms, carrots, snow peas, celery, onion

2 tbs. soy sauce

1 c. water

1 tbs. cornstarch

1 chicken bouillon cube

In 12 in. nonstick skillet (or wok) heat 1 tbs. oil over med. heat and brown

chicken, stirring occasionally. Remove chicken and set aside. In same skillet, add remaining oil and cook vegetables, stirring frequently, until

vegetables are tender. Combine soy sauce, water and cornstarch. Stir into skillet, add bouillon

cube and break apart, stirring 1 min. Return chicken to skillet and simmer

until chicken is no longer pink.

Makes 4 servings.

(serve with white or fried rice)

38

BAKED CHICKEN DIJON

4 tbs. Dijon mustard

2 tbs. water or vegetable oil

1 tsp. garlic powder

1/2 tsp. Italian seasoning

1 lb. chicken breasts (boneless)

Mix mustard, water or oil, garlic powder and seasoning into a zip top plastic

bag. Add chicken, shake to coat well. Place chicken in a baking dish and

pour any seasoning left in bag over chicken.

Bake at 375º for 20 - 30 min., or until done.

Serves 4.

(serve with seasoned rice, mashed potatoes, vegetables, salad.)

BALSAMIC CHICKEN WITH THYME

1/4 c. flour

3/4 tsp. salt

3/4 tsp. pepper

4 (5 oz.) chicken breasts (boneless, skinless)

2 tbs. olive oil

1 lg. red onion (cut in half lengthwise, slice

thinly)

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1 c. chicken broth

2 tbs. balsamic vinegar

2 tsp. thyme leaves (fresh) or 1/2 tsp. dried

Mix flour, salt and pepper on a plate, roll chicken in mixture to coat. Shake off excess. In a lg. heavy skillet, heat oil over med. heat. Add chicken and

cook, turning once, 10 min. or until brown and cooked through. Remove chicken from skillet to a plate, cover to keep warm. Add onion to skillet and sauté 1 - 2 min. until lightly browned. Add broth,

vinegar and thyme. Bring to a boil and cook, stirring often, 7 min. or until

onions are soft and sauce is syrupy. Pour sauce over chicken.


(serve with choice of potato, vegetables or bread)

BARBECUED CHICKEN

1 (3 lb.) frying chicken (cut up)

3 cans tomato paste

2 c. water

1 sm. onion (minced)

1/3 c. molasses (syrup can be substituted)

3 tbs. brown sugar (packed)


1 tbs. vinegar

1 1/2 tsp. dry mustard

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1/8 tsp. salt

1/8 tsp. liquid smoke (optional)

In a lg. saucepan, combine all ingredients except chicken. Bring to a boil, reduce heat and simmer for 10 min., uncovered. Prepare coals in barbecue. When ready; grill chicken 6 in. from coals for

20 min., turning frequently. Baste with sauce and continue to turn every

5 min. for 25 min. longer. Serve with additional sauce.


(serve with grilled vegetables, squash, onions, carrots, etc., potato

salad, Cole slaw)

CARIBBEAN CHICKEN WITH COCONUT RICE

1/4 c. flour

2 tbs. curry powder

1 tsp. salt

3/4 tsp. pepper

6 chicken thighs (boned, fat trimmed, cut

crosswise in thirds)

1 can (13.5 oz.) light coconut milk

2/3 c. sweetened coconut (shredded)

1 tbs. oil

1 1/4 c. uncooked rice


41

1/4 c. golden raisins (can use regular)

Mix flour, curry powder, salt and pepper in a lg. sturdy plastic food bag. Add chicken, toss to coat. Set aside. Shake can of coconut milk well and pour into a 4 c. measure. Add water if necessary to equal 3 c. Set aside. Stir coconut in a deep, lg. nonstick skillet over med. Heat for approx. 3 min. or until golden. Transfer to sm. bowl. Wipe skillet with a paper towel. Add 1/2 tbs. oil, heat over med. High heat. Put 1/2 the chicken in skillet, cooking for 3 - 4 min.; turning once until golden brown. Transfer to a bowl. Repeat with remaining oil and chicken. Return the chicken to skillet with any juices in the bowl. (save the flour mixture in the bag) Whisk flour mixture into coconut milk and add to skillet along with the rice, carrots, raisins and all but 2 tbs. toasted coconut. Bring to a boil, reduce heat and simmer, stirring 2 - 3 times, 20 - 25

min. or until rice is tender and liquid is absorbed.


(serve with slices of honeydew or cantaloupe and a crusty bread)

CHEESY CHICKEN CASSEROLE

1 1/2 c. sharp cheddar cheese (shredded and

divided)

1 1/2 c. chicken (cooked and chopped) (use

leftover)

1 1/2 c. (4 oz.) bow tie pasta (cooked,

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drained)

or other type macaroni (cooked, drained)

1 (10 oz.) pkg. frozen chopped broccoli

(thawed and drained)

1/2 c. mayonnaise

1/2 c. green or red pepper (chopped)

(optional)

1/4 c. milk

1/2 tsp. oregano seasoning

1/2 tsp. garlic salt

3/4 c. seasoned croutons or

1/2 c. seasoned bread crumbs

Mix all ingredients together (reserve 1/2 c. cheese and croutons or

crumbs). Pour into a lightly greased 1 1/2 qt. casserole. Sprinkle with

re-served cheese and croutons or crumbs. Bake at 350º for 30 min. or

until thoroughly heated.


(serve with fresh salad)

CHEESY CHICKEN QUESADILLAS

1 lb. chicken breast halves (boned and cubed)

1 can cream of chicken soup

1 c. pepper jack cheese (shredded)

43

1/4 c. water

8 flour tortillas (warmed) Chunky salsa

Cook chicken in nonstick skillet until done, stirring often. Set aside. Put

soup and water into a saucepan, heat on low for about 5 min. then sprinkle

cheese into soup and continue heating until cheese is melted.

Pour soup mixture over chicken in skillet. Spoon chicken mixture onto

tortillas, leaving 1/2 in. edge. Moisten edge with water. Fold over and seal

edges. Place on 2 baking sheets.

Bake at 450º about 5 min. or until hot. Cut into wedges and serve with

salsa.


(serve with refried beans, Mexican rice, fresh green salad)

CHICKEN DIVAN

1 lb. fresh broccoli (cut in spears, cooked,

drained) or

1 (10 oz.) box frozen broccoli spears (cooked

and drained)

1 1/2 c. chicken or turkey (leftover, cooked,

cubed) (or combination)

1 (10 3/4 oz.) can cream of broccoli or cream

of chicken soup

1/3 c. milk

1/2 c. cheddar cheese (shredded) (optional)

44

2 tbs. dry bread crumbs

1 tbs. margarine (melted)

In a 9 or 10 in. pie plate or 2 qt. shallow baking dish arrange broccoli

and chicken/turkey. Mix together soup and milk, pour over top. Mix

together bread crumbs and margarine, sprinkle over top and follow with

cheese. Bake at 400º for 25 min or until hot and bubbly.

Makes 4 servings.

(serve with crusty bread or bread of choice)

CHICKEN ALFREDO & PASTA

1 lb. penne or rotini pasta

1 bunch (1 1/4 lb.) broccoli (cut in bite size

pieces)

3 tbs. butter or margarine

4 chicken thighs (skinned, boned and cut in 1

in. pieces)

2 cloves garlic (thin sliced)

3 tbs. flour

2 c. milk (low fat is o.k.)

1/4 tsp. nutmeg

1/3 c. parmesan cheese (grated)

1 tsp. pepper

45

Cook pasta per pkg. directions, adding broccoli the last 5 min. of cooking time. Drain pasta and broccoli (reserve 3/4 c. cooking water), return to pot. Set aside, keep warm. Melt 1 tbs. butter in lg. nonstick skillet, add chicken and garlic, cook 2 min. Remove from skillet and set aside. Melt remaining butter, add flour and cook stirring, 1 min. Whisk in milk

and nutmeg. Bring to a gentle boil; stir 3 - 4 min. until thickened. In the

pasta pot, pour reserved water, sauce, cheese and pepper. Toss to mix.

Makes 4 servings.

(serve with fresh salad and bread)

CHICKEN AND ASPARAGUS SAUTÉ

2 1/2 tbs. flour

1/4 tsp. each salt and pepper

1lb. chicken breasts (boneless, skinless, cut

bite size)

2 tsp. oil

1 c. chicken broth

1 1/2 tsp. garlic (minced)

8 oz. fresh asparagus spears (cut bite size)

1 c. grape or cherry tomatoes (cut in half)

2 tbs. green onions (chopped)

2 tbs. dill

46

Mix 2 tbs. flour and salt and pepper in a zip top bag. Add chicken, shake to coat. Heat oil in a lg. nonstick skillet, add chicken and cook through, about

5 min. Remove chicken to a plate and set aside. In a cup, mix remaining flour, broth and garlic, set aside. Put asparagus in skillet and sauté 1 min. until bright green. Stir broth mixture, add to skillet and cook for 1 min. until thickened slightly

and asparagus is tender. Stir in Chicken cubes and any liquid on the plate.

Stir in tomatoes and remove from heat. Add scallions and dill, stir slightly.


(serve with cooked rice or noodles; crusty bread)

CHICKEN AND SHRIMP JAMBALAYA


8 oz. andouille or other garlic sausage (cut in

1/4 in. slices

4 chicken thighs (skinless, boned, cut in

narrow strips)

2 c. onions (chopped)

1 yellow bell pepper (chopped)

8 green onions (chopped)

4 tbs. flat leaf parsley (minced)


2 bay leaves

47

1 (16 oz.) can whole tomatoes (un-drained)

1/4 tsp. (each) dried thyme, cumin, allspice,

cayenne pepper pinch of ground cloves

1 c. uncooked long grain rice

2 c. chicken broth or water

1 lb. small or med. shrimp (peeled and de-

veined)

In a Dutch oven or lg. pot, heat oil over med. heat until hot, but not smoking. Add sausage, sauté 5 min., until edges brown. Remove sausage to a lg. bowl. Add chicken in batches and sauté 10 min. or until golden brown. Add to sausage in bowl. To the pot add onions, peppers, 3/4 the green onions, 3 tbs. parsley,

garlic and bay leaves. Cook, stirring 5 min. scraping up brown bits at the

bottom of the pot. Add tomatoes and juice along with remaining

seasonings.

Cook for 3 min., stirring and breaking up tomatoes with a wooden spoon.

Return chicken and sausage to pot, stir in rice and broth. Bring to a boil,

reduce heat, cover and simmer for 30 min.

until rice is tender and moist, not soupy. Remove from heat, stir in shrimp

and let stand 10 min. Ladle into large bowls to serve.

Makes 6 servings.

(serve with side salad and crusty bread)

CHICKEN BREASTS WITH APPLE-CRANBERRY

SAUCE

3 tbs. flour

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1/2 tsp. salt

1/4 tsp. pepper

2 tbs. spicy brown mustard

4 chicken breast halves (about 4 oz. ea)

(boneless, skinless)

1 tbs. plus 1 tsp. vegetable oil

2 Granny Smith apples (halved, cored and cut

in 16 wedges)

1 c. whole cranberry sauce

1/2 c. apple cider or juice or chicken broth

Mix flour, salt and pepper on waxed paper or plate. Rub mustard all over chicken, then coat with flour mixture. Shake off the excess. Heat 1 tbs. oil in a lg. nonstick skillet over med. heat. Add chicken and cook 4 min. per side or until browned and opaque in center. Remove chicken from skillet to a plate, cover to keep warm. Heat remaining oil in skillet, add apples and cook, stirring often, 4 min.

or until slightly softened. Add cranberry sauce and cider. Stir until

boiling. Serve over chicken.

Makes 4 servings.

(serve with pasta salad or potatoes and vegetables)

CHICKEN LASAGNA

12 no-cook (oven ready) lasagna noodles (8

oz. box)

1 lb. sweet Italian chicken or turkey sausage.

49

1 (28 oz.) can tomato puree

1 (16 oz.) jar salsa

3 c. corn (frozen)

4 tsp. chili powder

1 tsp. dried oregano

4 c. (16 oz.) jack cheese (shredded)

Remove skin from sausage and break up meat into lg. nonstick skillet

over med. heat. Increase heat to med. high and sauté 5 - 6 min. Continue

to break up meat as you cook, with a wooden spoon. When cooked, move meat to one side of skillet and soak up fat with paper towels.

Add tomatoes, salsa, chili powder and oregano to skillet, stir to mix.

Makes 8 c. sauce. In the meantime; soak noodles in a bowl of cold water for 5 - 10 min. Spread 1 c. sauce over bottom of 9 x 13 baking dish, top with 3 noodles, do not let them touch sides or overlap. Repeat process, making layers. Then cover completely with sauce. Sprinkle jack cheese over top. (At this point you can save to bake later.)

Cover with plastic wrap and foil. Refrigerate up to 48 hrs. or freeze for up to 2 months. When ready to bake, let stand for about an hr., then remove foil and plastic wrap. Replace foil on top and bake at 350º for 1 1/2 hrs. Remove foil during last 10 min. Let stand for 5 min. before cutting and serving. To bake right away, cover with aluminum foil and bake at 375º for 30 min.

Remove foil and bake for 10 - 15 min longer. Let stand 5 min. before cut-

ting and serving.


(serve with salad and crusty or garlic bread)

50

CHICKEN PARMIGIANA

2 or 3 lg. chicken breasts (boneless and

skinless)

1 c. dried bread crumbs

1/8 tsp. pepper

2 tbs. parmesan cheese (grated)

2 eggs (beaten)

3 - 5 tbs. butter or margarine

1 jar prepared pasta or spaghetti sauce (if

fresh is not available)

4 oz. mozzarella cheese (grated)


Place chicken between two pieces of plastic wrap and pound until about

1/2 in. thick. Cut into serving size pieces and set aside. Mix together bread crumbs and pepper in a shallow bowl, set aside. Beat 2 tbs. parmesan into the eggs. Dip chicken into eggs, then bread crumbs. Repeat to coat twice. Cover and refrigerate for 30 min.

Melt butter in skillet, sauté the chicken, without crowding, about 10 min. Or

until browned on both sides, adding butter as needed. When tender, spoon

sauce over each piece of chicken. Top with mozzarella, cover and cook 5

min. longer or until cheese is melted. Sprinkle with 1/4 c. parmesan.


(serve with fresh salad and crusty bread)

51

CHICKEN POT PIE WITH BLACK PEPPER

PASTRY

Pastry:

1 1/3 c. flour

1/2 tsp salt

1 tsp coarsely ground black pepper

3 tbs. cold vegetable shortening

3 tbs. butter (cut in sm. pieces)

3 - 4 tbs. ice water

In a food processor, pulse flour, salt and pepper to mix. Scatter shortening

and butter on top and pulse until mixture resembles coarse meal. With ma-

chine running add just enough ice water just until dough starts to form a ball.

Shape dough into a disk, wrap in waxed paper and refrigerate 30 min.

Filling:

3 - 3 1/2 lb. chicken. (cut into 8 pieces)

6 c chicken broth (box) or

3 cans (14 1/2 oz.) plus water to make

6 cups 1 med. onion (chopped)

1 c. celery (chopped, with some leaves)

10 flat leaf parsley sprigs

1 bay leaf

1/2 tsp. fennel seeds

1/2 tsp. black peppercorns

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5 tbs. butter

3 tbs. flour

2 tsp. thyme (fresh) or 1/2 tsp. dried

1/2 c. heavy cream

1 1/2 tsp. lemon juice

1/2 tsp. hot pepper sauce

1 c. shallots or sweet onions (minced)

1 c. carrots (diced)

1/2 lb. shitake mushrooms (stems removed,

sliced)

1/2 c. frozen baby peas

In a lg. pot, combine chicken, broth, onion, celery, parsley, bay leaf, fennel and peppercorns. Bring to a simmer over med. heat. Simmer 15 min. or until chicken is cooked through. Transfer chicken to a lg. bowl and set aside to cool. Set pot aside. When chicken is cool enough to handle, shred meat, discarding skin and any fat. Save bones. Cover and refrigerate chicken meat. Put bones back into pot and simmer 30 min. longer. Pour broth through strainer into a lg. bowl, pressing solids with a wooden spoon. Remove any fat from surface. Measure out 2 c. broth. (Refrigerate

or freeze remaining broth for future use) In a med. saucepan, melt 3 tbs. butter over med. heat. Whisk in flour, thyme and cook, whisking constantly, 3 min. or until pale brown. Gradually whisk in 1 1/2 c. of the reserved broth and the cream. Cook, whisking constantly until sauce is thickened and smooth. Stir in lemon juice and hot sauce. Remove from heat. In the same lg. pot (no need to wash) melt remaining 2 tbs. butter over med. heat. Add shallots, sauté 2 min., stir in carrots, mushrooms and remaining broth. Increase heat to med. high and cook until carrots are tender and broth evaporates. Stir in chicken meat, peas, sauce and salt.

53

Reduce heat to med. and cook, stirring for 2 min. Transfer to a shallow 2 qt. baking dish. Roll out pastry on a lightly floured surface, large enough to fit the baking

dish, approx. 1/8 in. thick. Brush pastry with an egg wash (egg wash: 1

beaten egg combine with 1 tsp. water), and cut some slits in the top. Place baking dish on cookie sheet. Bake at 350º for 40 min. or until crust is light brown. Let stand 10 min.

be-fore serving.

Serves 6 - 8.

(complete meal, serve with side salad and dessert)

CHICKEN WITH PARSLEY DUMPLINGS

2 lb. chicken thighs (skinned and boned)

1/4 c. flour

3/4 tsp. salt

3/4 tsp. pepper


1 leek or 3 green onions (white only, thinly

sliced)

1/4 c. shallots or sweet onion (minced)

1 1/2 c. chicken broth (can or box)

2 - 3 slender carrots (cut on an angle in 1 in.

slices)

54

2 - 3 celery stalks (cut on an angle in 1/2 in

slices)

1/2 c. apple cider or juice

1 bay leaf

2 tsp. thyme (fresh chopped) or 1/2 tsp. dried

1 tsp. fresh sage (minced) or 1/4 tsp. dried

1/2 c. tiny peas (frozen)

Cut each thigh lengthwise in 4 pieces. Mix flour, salt and pepper on a plate or in a zip top bag, coat chicken. In a lg. heavy skillet, heat oil over med. heat. Add chicken and cook 1 min. or until lightly browned. Remove chicken and set aside. Add leek and shallots to skillet, sauté over med. heat 2 min. or until soft. Return chicken to skillet and add broth, carrots, celery, cider, bay leaf, thyme and sage. Reduce heat to med. low and cook, stirring occasionally 10 min. or until carrots and celery are tender. Stir in peas. Meanwhile make dumplings:

Using flour from coating chicken

add enough to measure

1 1/2 c. 2 tsp. baking powder

2 tbs. fresh parsley (minced)

3/4 c. plus 1 tbs. milk (low fat is ok.)

In a med. bowl, stir in dry ingredients. Stir in parsley, then milk until just

blended. Drop 12 lg. spoonfuls into the simmering broth. Cook 10 min.,

then cover and cook 10 min. more or until a toothpick inserted into

center comes out clean. Spoon into lg. deep bowls.

Makes 6 servings.

(complete meal, serve with dessert)

55

CHICKEN WITH SAGE AND DRIED CHERRIES

1/4 c. flour

3/4 tsp. salt

3/4 tsp. pepper

4 chicken breast halves (skinless, boneless)

1 tbs. butter


1 1/2 c. liquid (black cherry juice, chicken

broth or a combination)

1/3 c. dried cherries (note: to make cherry

juice; put cherries into warm water to soak,

pour off and measure.)

1/4 c. shallots or onion (minced)

1 clove garlic (finely minced)

1 tsp. brown sugar (packed)

2 tsp. fresh sage (finely chopped) or 1/4 tsp

dried

1 tsp. allspice

In a lg. heavy skillet, heat butter and oil over med. heat. Coat chicken with flour, salt and pepper, place in skillet and cook, turning once, for 10 min. or until browned and cooked through. Remove chicken, set aside. Brown remaining flour mixture (from coating chicken) in skillet, add cherry

56

juice, broth or combination.

Bring to a boil to thicken and stir, scraping bot-tom of pan for browned

bits. Add remaining ingredients and cook stirring often 3 min. approx. Place

chicken on serving dish and pour sauce over top.

Makes 4 servings.

(serve with potatoes/rice, vegetable or salad, bread of choice)

CHICKEN WITH THREE ONION SAUCE

1 lb. carrots (cut in 1 in. chunks)

2 tbs. flour

3/4 tsp. salt

3/4 tsp. pepper

8 chicken thighs (skin removed)

3 tsp vegetable oil

1/2 c. raisins (preferably golden)

1 lg. red onion (cut in 1 in. chunks)

1 lg. yellow onion (cut in 1 in. chunks)

1 bunch scallion (cut in 1 in. long pieces)

8 cloves garlic (sliced)

2 tsp. sugar

1 c. dry white wine or chicken stoc

57

Boil carrots in lightly salted water for 8 min. or until tender. Drain well, set aside.

Put flour, 1/2 of salt and pepper into a bag, add chicken and toss to coat.

Heat 2 tsp. oil in lg. nonstick skillet over med. heat. Add chicken and cook

until brown on both sides. Remove chicken and put in a 2 1/2 qt. baking

dish.

Scatter raisins over top. Heat remaining oil in skillet; add onions, scal-lions,

garlic, sugar and remaining salt and pepper. Cook over med. heat, stirring

to scrape bottom for any little bits, 4 min. or until vegetables are lightly

brown.

Add carrots and spoon mixture over chicken and raisins. Pour wine or stock

into skillet, stir to get any drippings and pour over chicken. Cover with lid

or foil. Bake at 350º for 45 min. or until chicken is cooked through.


(serve with mashed potatoes and corn-bread.)

COUNTRY FRENCH CHICKEN SKILLET

2 tbs. margarine

4 (1 1/2 lb.) chicken breast halves (boneless,

skinless)

1 c. water

1 pkg. dry soup mix

(vegetable or spring vegetable)

1/4 tsp. dried dill (optional)

58

1/2 c. sour cream

In a 12 in. skillet, melt margarine over med. high heat and brown chicken. Turning once. Stir in water, soup mix and dill. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally approx. 10 min. or until chicken is cooked through. Remove chicken and set aside, keep warm. Remove skillet from heat, stir in sour cream. Pour or spoon sauce over

chicken.

Makes 4 servings.

(serve with hot cooked noodles, vegetable or a salad)

CRANBERRY CHICKEN

3 - 4 lb. chicken (cut up)

1/2 tsp. salt

1/4 tsp. pepper

1/2 c. celery (diced)

1/2 c. onions (chopped)

16 oz. can whole cranberry sauce

1 c. bar-b-que sauce (your choice)

Combine all ingredients into your slow cooker. Cover and bake on high for

4 hrs. Or on low for 6 - 8 hrs.

Serves 4 - 6.

(serve with rice or mashed potatoes or noodles and vegetable)

59

CRISPY BAKED ONION CHICKEN

1 pkg. dry French onion soup mix

1 c. dry, plain bread crumbs

4 - 6 (1 1/2 lb.) chicken breasts halves

(boneless and skinless)

1/2 c. mayonnaise

In a bowl, combine bread crumbs and soup mix, mix well. Cut breasts in

half, brush chicken with mayonnaise and roll in crumb mixture to coat

well. Place on a lightly greased baking sheet and bake at 425º for 20 - 30

min. or until chicken is cooked through.

Serves 6 - 8.

(serve with potatoes, vegetables and or fresh salad)

DRUMSTICKS WITH GARLIC AND HERBS

3 strips each lemon and orange peel (removed

with a veg. peeler)

3/4 c. orange juice (fresh)

2 tbs. olive oil

1/2 tsp. ground coriander (optional)

60

1 tsp. salt

1/2 tsp. pepper

8—10 chicken drumsticks

1 tbs. fresh parsley (chopped)

2 tsp. lemon peel (grated zest)

1/4 tsp. orange peel (grated zest)


3 fresh basil leaves (chopped fine)

In a lg. heavy- duty zip top plastic bag, mix strips of lemon and orange,

orange juice, oil, coriander, salt and pepper. Add chicken; turn to coat. Place

bag in lg. bowl, cover and refrigerate at least an hr., preferably overnight.

Lightly oil rack in broiler pan. Heat broiler. Place chicken on rack. Broil for 10

min. approx. 5 - 6 in. from heat source.

Meanwhile, pour marinade into a sm. saucepan and bring to a boil over high

heat. Remove from heat. Turn chicken over and baste with marinade. Broil for

8 - 10 min. longer, turn and baste once more. Broil until juices from chicken

run clear when pierced.

Mix together, parsley, grated zests, garlic and basil leaves into a sm. bowl.

Place chicken on a serving platter, sprinkle with parsley mixture.

Makes 4— 6 servings

(serve with potatoes/rice, vegetables, salad)

MASHED POTATO STUFFED CHICKEN

Stuffing:

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4 slices bacon (chopped)

1 lg. onion (cut in 1/4 in. dice)

3 lb. of baking potatoes, (peeled, cut in lg.

chunks)

1 bay leaf

1 tsp. salt

1/4 tsp. pepper

1/2 c. chicken broth (can or box)

1 tbs. thyme leaves (fresh) or 1 tsp. dried

Cook bacon in a lg. skillet until crisp. Remove and drain on paper towel.

Leave fat in pan. Add onion and sauté 5 min. or until soft. Remove from

heat and set aside.

Meanwhile, in a lg. pot, cook potatoes with bay leaf in water, 15 min. or

until tender when pierced. Drain potatoes, return to pan and shake over

high heat about 30 sec. or until dry. Discard bay leaf and mash potatoes

with salt, pepper and broth until smooth. Mixture will be thick. Stir in

bacon, cooked onion and thyme. Let cool completely.

Chicken:

1 whole chicken (about 5 lbs.)

2 tbs. butter (softened)

1/2 tsp. salt

3/4 tsp. pepper

12 lg. shallots or sm.

white onions (peeled)


6 slender carrots (cut in 2 in. lengths)

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4 sm. turnips (peeled and each cut into 8

wedges)

6 ribs celery (cut in 2 in. pieces)

8 sprigs thyme (fresh) or 1 tsp. dried

Place oven rack in lower third of oven. Heat to 450º. Have ready a 1 1/2 - 2 qt. baking dish and a large roasting pan with rack. Fill the body of the chicken with some of the stuffing. Put extra stuffing in

baking dish, cover and set aside. Tie chicken legs together.

Mix butter with salt and pepper, rub all over chicken. Place breast side down on rack in roaster. In a sm. bowl, mix shallots with oil; add to pan. Roast for 30 min, turn breast up and baste with any drippings. Arrange vegetables and thyme around chicken. Return to oven and roast. Every 15 min. stir vegetables and baste chicken. Continue for 45 - 60 min. or until thigh juices run clear when pierced. Or when meat thermometer (not touching bone) registers 170º. About 30 min. before chicken is done, put dish with stuffing in oven. Remove chicken from oven and cover roasting pan. Let chicken rest for 10

min. Transfer chicken to cutting board and remove stuffing to a bowl. Cut

chicken into serving pieces, place on serving platter along with vegetables.

Serve with additional stuffing.

Serves 6 - 8.

(complete meal, serve with bread of choice)

PIQUANT CHICKEN AND ZUCCHINI

2 tsp. olive oil

4 whole chicken legs (separate legs from

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thighs and remove skin)

1 (26 oz.) jar green and black olive pasta

sauce

1/2 c. water

12 sm. potatoes (cut in 1/2 in. wedges)

1 1/2 c. onions (sliced)

2 (8 oz.) zucchini (cut in 2 x 1/2 in. sticks)

Heat oil in 5 qt. Dutch oven. Add chicken and cook on both sides until lightly browned. Remove chicken from pot, set aside. In same pot, add sauce, water, potatoes and onions. Bring to a boil; reduce heat, cover and

simmer until potatoes are firm-tender. Add chicken and simmer, stirring occasionally, 15 min. Add zucchini;

simmer for about 10 min. or until vegetables are tender and chicken is

cooked through.

(complete meal, serve with crusty bread)

ROAST DRUMSTICKS & VEGETABLES

8– 10 chicken drumsticks

1 1/2 lb. potatoes (scrubbed and quartered)

1 lb. carrots (cut in 2 in pieces)

2 lb. butternut squash (peeled, seeded, cut

into 1 in. slices)

2 med. onions (cut each into 8 wedges)

5 cloves garlic (halved)

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2 tsp. oil

1 tbs. Italian herb seasoning

1 tsp. pepper

Position oven racks to divide oven in thirds. Have 2 rimmed baking sheets ready. Put all ingredients into lg. bowl. Stir to mix and coat well. Arrange in a

single layer on both baking sheets. Roast at 425º for 45 min. Halfway

through roasting time, switch positions of baking sheets.

Make sure chicken is cooked through and vegetables are tender.


(serve with corn bread, biscuits or bread of your choice)

SWEET AND SPICY CHICKEN BARBECUE

1 (20 oz.) can pineapple (sliced, drained,

reserve juice)

1 1/2 c. orange juice and reserved juice

combination

1 c. orange marmalade

2/3 c. teriyaki sauce

1/2 c. brown sugar (packed)

1/2 tsp. ground cloves

1/2 tsp. ground ginger

8 – 10 leg/thigh chicken pieces

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salt and pepper (to taste)

4 tsp. cornstarch

In saucepan, combine juice, marmalade, teriyaki sauce, brown sugar,

cloves and ginger. Heat over med. heat until sugar dissolves; let it cool.

Sprinkle chicken with salt and pepper. Place chicken in deep dish, pour

juice mixture over chicken. Marinate in refrigerator for at least 2 hr. Turn

often.

Heat oven to 350º. Put chicken in baking dish and bake for 20 - 25 min.

Prepare grill, arrange chicken 4 - 6 in. above coals. Grill, basting often until

chicken juices run clear when thigh is pierced with fork.

Grill pineapple slices 3 min. or until heated through. Place chicken on

serving platter, along with pineapple slices.

In a sm. saucepan, dissolve cornstarch in remaining marinade, cook

and stir until thickened. Spoon over chicken on platter.


(serve with rice, coleslaw, bread of choice)

TEX-MEX CHICKEN STIR FRY

4 -6 chicken thighs (skinned, boned, cut into 1

in. pieces)

2 tbs. flour

1 tbs. oil

2 med. zucchini (cut in 1/2 in. pieces, do not

peel)

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3 med. scallions (whites only sliced)

1/2 c. water


1 (15 oz.) can black beans (rinsed and

drained)


1 tbs. chili powder

2 tsp. ground cumin


1 tsp. salt

Put chicken and flour into plastic zip top bag, toss to coat. Heat oil in a lg. nonstick skillet (or wok) over med. high heat. Add chicken and sauté 3 min. or until browned. Remove chicken to a bowl. Add zucchini and scallions to skillet, Cover and cook over med. heat, 4 - 5

min., stir once or twice; until tender. Stir in water and remaining

ingredients.

Gently boil for 5 min. to let flavors blend. Stir in chicken, heat through.


(serve with white rice, top with sour cream. sliced scallions and shredded

cheddar cheese)

Don’t forget to check Grandma’s website once in a while for

updates! www.pennypinching-grandma.com


67

Eggs

68

COUNTRY CASSEROLE

69

8 slices firm white bread

1 c. ham (leftover, cubed)


2 c. mozzarella cheese (shredded)

3 eggs

1 1/2 c. milk


1/8 tsp. onion powder

1 1/2 c. cornflakes (uncrushed)

1/4 c. margarine (melted)

Trim crusts from bread, cut slices in half. Grease an 8 x 10 baking dish and layer as follows: Cover bottom of pan with half of bread. Half of ham

and half of each cheese. Repeat. Combine eggs, milk, mustard and onion pow-der; pour over layers.

Refrigerate overnight. Remove from refrigerator 30 min. before baking.

Combine corn flakes and margarine; sprinkle over casserole. Cover

loosely with foil and bake at 375º for 45 min. Let stand 10 min. before cutting.

Makes 6 - 8 servings. Recipe can be doubled, use a 13 x 9 baking dish. (for a luncheon, serve with fresh fruit, sweet muffins. for a supper, serve

with crisp hash browns, vegetable, biscuits, whole wheat bread or

muffins)

CRUSTLESS QUICHE

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10 eggs

1 c. self-rising flour

1 lb. cottage cheese

1 lb. Jack or Swiss cheese (or combination,

shredded)


2 tsp. margarine cooking spray

Sauté onion in margarine. Set aside. Beat eggs until frothy, stir in flour,

cottage cheese, mix well. Stir in onion and cheese, stir to blend. Pour into

a sprayed 9 x 13 or 10 x 13 baking dish.

Bake at 350º for 30 - 35 min. or until golden on top. Makes 8 lg. servings

or 10 a little smaller. (serve with fresh salad, crisp hash browns and or

wheat muffins/bread)

EGGS LORRAINE

2 c. Swiss or cheddar cheese or combination

(shredded)

8 lg. eggs

1/2 c. whipping cream or 1/2 c. evaporated

milk

8 slices bacon (cooked crisp)

cooking spray

Garnish: fresh minced parsley

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Spray an 8 in. square baking dish, sprinkle with 1/2 cheese. Crack eggs

evenly over cheese. Break egg yolks, but do not stir. Drizzle cream over

eggs, top with remaining cheese. (Can be refrigerated at this point to

pre-pare later) Bake at 350º for 20 to 25 min. or until eggs are set, but

not hard and cheese is melted.

Lay crisp bacon on top and return to oven and bake for 2 - 3 min. longer.

Sprinkle with parsley, serve immediately.

Makes 4 servings.

(for a luncheon, serve with fresh fruit compote and muffins - for Dinner,

serve with fresh salad, biscuits)

POACHED EGGS IN SPICY SAUCE

2 tbs. olive oil

1/2 - 3/4 sm. onion (chopped fine)

1 (28 oz.) can diced tomatoes

4 lg. fresh basil leaves (chopped) or 1/8 tsp.

dried oregano

1/4 tsp. salt

pinch crushed red pepper or cayenne

8 lg. eggs

sliced crusty Italian bread

Parmesan cheese

In lg. nonstick skillet heat oil over med. heat, cook onion until tender and

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golden. Add tomatoes to skillet, stir in basil, salt and pinch of pepper. Re-

duce heat to med. low, cover and simmer 10 min. to blend flavors and to

reduce liquid slightly.

Break egg into a cup and carefully slide into tomato mixture, repeat with all

eggs. Cover skillet and cook eggs for 3 - 5 min. or until whites are set.

Place bread slices on plates and serve eggs and sauce immediately over

bread. Place a shaker of parmesan cheese on table. Serves 4.


73

Lamb

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GREEK LAMB BURGERS

Burgers:

1 lb. lean ground lamb

2 tbs. plain dry bread crumbs

2 tbs. plain yogurt

2 tbs. fresh mint leaves (chopped)

1 lg. egg


1 tsp. ground cumin


Mix ingredients until well blended, with your hands is best, but do not over

mix. Shape into four 4 in. patties. Cover and refrigerate while preparing the

sauce.

Cucumber-Yogurt Sauce (Tzatziki):

1 c. plain yogurt

1 c. cucumber (seeded and diced)

3 tbs. red onion (chopped)

2 tbs. fresh mint leaves (chopped)

3/4 tsp. salt


In a bowl, mix all ingredients together, set aside for flavors to blend while

cooking burgers.

Put burgers in lg. nonstick skillet, heat over med. high heat. When hot,

place burgers in skillet, do not crowd. Sear one side well and turn, cover

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and let cook for about 10 min. or until completely cooked through. Do not

turn again. Remove from skillet and cut in half.

4 regular size pita bread, warmed in oven (cut

in half)

4 leaves Romaine lettuce

1/2 pt. cherry or grape tomatoes (cut in half)

On a serving platter, arrange the lettuce leaves (tear in half) and the

tomatoes. Tuck burgers into pita bread pockets and arrange on serving

platter. Serve with sauce spooned over burgers. Diners can add the lettuce

and tomatoes. Serve with extra sauce.

Makes 4-6 servings.

(complete meal dessert)

GREEK LAMB CASSEROLE

lemon 1/4 c. flour

tsp. salt

tsp. pepper

1/2 lb. lamb stew meat (use least expensive

cut) (cut in 1 1/2 in. chunks)

tbs. olive oil

2c. onion (chopped)

1tbs. garlic (minced)

1 (14 1/2 oz.) can chicken stock (or chicken

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bouillon and water)

2tsp. dried oregano

1tsp. cinnamon

1tsp. ginger

2 (15 1/2 oz.) cans garbanzo beans (chick

peas) (rinsed)

3/4 c. mixed country marinated olives (pitted)

1/4 c. parsley or mint (chopped)

Use a vegetable peeler or very sharp paring knife and cut yellow part of lemon in strips. (be careful not to get into white pith) Then cut crosswise into small pieces. Set aside. Halve and juice lemon, set aside. Keep all separate. Mix flour and 1/2 of salt and pepper in bag, add lamb and toss to coat.

Heat oil in lg. deep skillet over med. high heat. Add lamb and brown on all sides, in batches. Remove with slotted spoon and put into a 2 1/2 - 3 qt.

baking dish. Add onion and garlic to skillet and sauté until soft.

Add broth, lemon juice, oregano, cinnamon, ginger, chick peas and remaining salt and pep-per. Bring to a boil, stir in olives. Remove from

heat and pour over lamb. Cover tightly with lid or foil. Bake at 325º for 1 1/2 hrs. or until lamb is ten-der. Mix lemon pieces and parsley or mint together and refrigerate. Serve at

table for garnish.

Makes 6-8 servings.

(serve with yellow or zucchini squash, sautéed with minced garlic, rice and

crusty bread)

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LAMB SHANK DINNER

Barbecue Sauce:

1/2 c. catsup

2 tbs. brown sugar


1 tbs. vinegar dash Tabasco



1/4 tsp. salt

Combine all ingredients in a sauce pan, heat over low 5 min. Stir occasion-

ally. Set aside.

Shank and Beans:

1/4 c. flour

1 tsp. salt

1/4 tsp pepper

4 lamb shanks

2 tbs. shortening

1/4 c. water

4 med. potatoes (peeled, sliced 1/2 in. thick)

1 (16 oz.) can green beans (drained)

Mix flour and seasonings, coat meat. Melt shortening in Dutch oven; brown

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meat on all sides. Brush meat with barbecue sauce. Pour water into pan.

Cover and bake at 350º for 1 hr.

Remove from oven and baste with barbecue sauce. Add potatoes and

season with salt. Recover and bake 1 hr. longer. Remove from oven, and

baste again. Add beans and bake for 30 min. more, uncovered.

Makes 4 servings.

(Complete meal - dessert)

LAMB STEW WITH DUMPLINGS

Stew:

3 tbs. margarine

2 1/2 lb. lamb stew meat (cut in 2 in. cubes)

1 tsp. salt

1/8 tsp. pepper Boiling water

8 sm. carrots (peeled, cut in 1 in. pieces)

1 c. celery (diced)

1/2 c. onion (diced)

1 1/2 tsp. celery salt

Dumplings (recipe follows)

Heat margarine in lg. heavy saucepot. Add lamb and brown on all sides. Add salt, pepper and just enough water to cover meat. Bring to a boil over

high heat; reduce heat and simmer 1 1/2 hr., or until lamb is almost ten-der. Add vegetables and celery salt. Simmer 10 min. longer. Drop dumplings by tablespoonfuls, being sure each rests on a piece

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of meat. Cook uncovered, 10 min. on low heat. Cover and cook 10

min. longer.


(salad, dessert)

Dumplings:

Sift together in a bowl 1 1/2 c. sifted flour, 2 tsp. baking powder and 3/4

tsp. salt. Cut in 3 tbs. shortening. Stir in 3/4 c. milk. Mix only until blended.

Makes about 8 dumplings.

Don’t forget to check Grandma’s website once in a while for updates!

www.pennypinching-grandma.com



80

Pasta

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Cheese Noodle Ring with Filling

1 (8 oz.) pkg. wide noodles (broken into 1 in.

pieces)

Boiling water

salt

1 c. milk

3 eggs (well beaten)



Fillings (recipes follow)

Cook noodles in boiling, salted water according to pkg. directions. Drain,

set aside, and keep warm. Scald milk; pour gradually and gently into

beaten eggs, stirring constantly. Add egg mixture to noodles with 1 1/2 c.

of cheese, salt and pepper.

Mix well. Spoon into a well greased 10 in. ring mold. Set mold into a pan of

hot water. Bake at 325º for 45 min. Un-mold on baking sheet, sprinkle with

remaining cheese. Place under broiler until cheese browns. Slide ring onto

a lg. serving platter. Fill center with choice of fillings.

Tuna and green beans in mushroom sauce:

Combine a (10 1/2 oz.) can cream of mushroom soup,

1/2 c. milk.

2 c. cooked green beans

(7 oz.) can of tuna (white chunk or solid, drained and broken in pieces).

Heat to boiling for 1 - 2 min.

Chicken and peas in chicken or celery sauce:

Combine a (10 1/2 oz.) can cream of chicken or cream of celery soup, 1/2

c. milk, 2 c. cooked peas and a (6 1/2 oz.) can chicken (drained, broken

in pieces). Heat to boiling for 1 - 2 min.

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Slice ring and serve with sauce.


(serve with coleslaw or salad - dessert)

FETTUCCINE WITH CHERRY TOMATOES

2 pkg. (9 oz.) refrigerated fettuccine or dry

fettuccine (enough for 4)

1 pt. cherry or grape tomatoes


1/2 tsp. salt

1/4 tsp. pepper

1/2 c. basil or parsley (fresh, chopped fine)

1/2 c. ricotta cheese

Bring a lg. pot of water to a boil, add fettuccine and cook according to pkg. directions. Drain well and return to pot. While pasta is cooking, heat oil in a lg. nonstick skillet. Add tomatoes,

garlic, salt and pepper. Stir over med. heat until tomatoes soften, about 3

min. Pour over pasta in pot, add basil or parsley and toss to mix. Spoon

into serving bowls, dollop with cheese.


(serve with crusty or garlic bread - dessert)

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LASAGNA PRIMAVERA

1 jar (17 oz.) Alfredo pasta sauce

1/2 c. low fat milk

2 c. frozen broccoli florets (thawed)

2 c. frozen asparagus pieces (thawed)

1 c. frozen peas and carrots or 1 sm. can peas

and carrots (drained)

1 jar (6 1/2 oz.) roasted red peppers (cut in

strips)

8 no-boil lasagna noodles (8 oz. box)


Stir sauce and milk in 1 qtr. measuring cup, until smooth. Mix vegetables

together in a lg. bowl. Spread 1/2 c. sauce mixture in the bottom of a 9

in. sq. baking pan or dish.

Top with 2 noodles. Spread 1/2 c. sauce over noodles, cover completely.

Top with 1 1/2 c. vegetable mixture and 1 tbs. cheese. Repeat layers 3

times, cover with foil.

Bake at 350º, 35 - 40 min. or until noodles in middle are tender when

pierced.

Makes 4-6 servings.

(serve with fresh salad—garlic bread)

84

LINGUINI WITH ROASTED VEGETABLES

1 1/2 lb. plum tomatoes (cut in 3/4 in. chunks)

2 lg. zucchini (1 1/4 lb.) (quarter lengthwise,

cut crosswise in 3/4 in. pieces)

1 yellow squash (straight or crookneck, 4 oz.)

(procedure same as zucchini)

2 red bell peppers (cut in 1/2 in. pieces)

1 med. onion (coarsely chopped)

3 tbs. olive oil

1 1/2 tbs. garlic (minced)

1 tsp. salt

1/2 tsp. pepper

1 lb. linguini or spaghetti


1/3 c. basil or parsley (fresh, chopped)

parmesan cheese

Adjust oven racks, dividing oven in thirds. Heat to 450º. Put first 9 ingredients in a lg. bowl. Toss to mix and coat. On two rimmed baking (cookie) sheets, spread mixture. Put in oven and roast for 20 - 25 min.; switching pans once until vegetables are tender. Cook pasta as per pkg. directions. Drain and reserve 1/2 c. pasta water. Return pasta to pot and add vegetables. Scrape baking sheets to remove

any bits and juices.

Add reserved liquid, cheese and basil or parsley. Toss to mix. Serve additional cheese at the table.


85

(complete meal, crusty or garlic bread or salad

PASTA CACCIATORE

3 tbs. olive oil

1 lb. chicken any pieces, boneless, skinless,

cut in bite size chunks)

3/4 tsp. salt

12 oz. twisted pasta


1 lg. yellow bell pepper (cut in 3/4 in. pieces)

1 box (10 oz.) mushrooms (sliced)

1 tbs. Garlic (minced)

3/4 tsp. Italian seasoning (dried)

1/4 tsp. red pepper (crushed)

1 (14 1/2 oz.) can diced tomatoes (un-

drained)

1 c. mixed marinated olives (pitted, halved)

1/3 parsley (fresh, chopped)

Cook pasta as per pkg. directions. Drain and reserve 3/4 c. liquid; return to pot, set aside to keep warm. Meanwhile, as pasta cooks, heat 2 tbs. oil in lg. skillet over med. high heat. Sprinkle chicken with 1/4 tsp. salt. Place in skillet and sauté 2 - 3 min. until lightly browned, but not fully cooked. Remove to a plate.

86

Add remaining oil to skillet with onion, pepper, mushrooms, garlic, season-ing, red pepper and remaining salt. Cook, stirring often, 5 min. or until liq-uid evaporates and vegetables start to brown. Add reserved liquid, stir in tomatoes and olives. Simmer, low heat, 8 min. Add parsley and chicken and continue to simmer 2 - 3 min. or until chicken is cooked. Add sauce to warm pasta in pot, toss to coat. Serve with shredded cheese.


(complete meal, crusty or garlic bread or salad)

PASTA PIZZA

2 c. fusilli or elbow pasta (cooked and drained)

1 egg (beaten)

1/4 c. milk


1/2 - 1 lb. lean ground beef


1 sm. onion (chopped fine)

1 med. green or yellow bell pepper (cut in 2 in.

strips

1 (14 1/2 oz.) can Italian style stewed

tomatoes

1/2 tsp. dried Italian seasoning

1 (4 oz.) jar or can sliced mushrooms

(drained)

87


1 c. or more mozzarella cheese (shredded)

cooking spray

Mix together egg, milk and parmesan, add macaroni and mix well. Spray a

12 in. pizza pan and spread pasta mixture evenly. Bake 20 min. at 350º.

Set aside.

Cook beef and garlic in lg. skillet until no longer pink. Drain any fat. Add onion, peppers, tomatoes and seasonings. (cut up any lg. pieces of tomato) Cook uncovered 10 - 12 min. or until vegetables are tender-crisp and most liquid is evaporated. Stir in mushrooms and red pepper. Spoon meat mixture over baked crust, sprinkle with mozzarella. Bake at

350º for 10 - 12 min. or until cheese is bubbly and starting to brown.

Serve, cutting in wedges.

Makes 6 servings.

(serve with fresh salad)

PASTA PRIMAVERA

2 tbs. margarine

4 c. fresh or frozen vegetables (peas,

mushrooms, red bell pepper, zuc-chini, onion)

(sliced)

2 cloves garlic (chopped fine)

1 1/3 c. milk

1 pkg. Knorr Alfredo Pasta Sauce mix

88

8 oz. penne or fettuccine pasta (cooked and

drained)

parmesan cheese

In a lg. skillet, melt margarine over high heat and cook vegetables and

garlic until tender crisp. Stir in milk and sauce mix. Bring to a boil, stirring

constantly.

Reduce heat and simmer stirring constantly for 1 min. Combine sauce and

hot pasta, sprinkle with parmesan cheese, if desired.

Makes 4 servings.

(Serve with crusty or garlic bread)

PASTA WITH SPINACH AND CHERRY

TOMATOES

4 tbs. olive oil


1 (10 oz.) bag fresh spinach (remove tough

stems) (tear in pieces)

1/2 tsp. salt

1/2 tsp. pepper

1 pt. cherry or grape tomatoes (if lg., halve or

quarter)

12 oz. bow-tie pasta

89

1/2 c. pine nuts or slivered almonds (toasted)

3/ 4 c. parmesan cheese (fresh shredded)

Bring pot of water to boil, cook pasta according to pkg. directions. Drain well, set aside to keep warm. Meanwhile, heat 1 tbs. oil in lg. skillet over med. heat. Add 1/2 garlic. Sauté until golden. Add 1/2 spinach and 1/2 salt and pepper, sauté 1 min. or until wilted. Add remaining spinach and cook until wilted. Remove to a plate. Add remaining oil and garlic to skillet, sauté; add tomatoes and

remaining salt and pepper. Cook for 1 min. or until tomatoes start to

release juices. Put all ingredients into a large bowl, tossing to coat. Serve

at room temp.


(complete meal, with crusty bread or as a side dish)

PASTA WITH SPRING VEGETABLES

12 oz. pasta (elbows, short corkscrew, etc.)

1 (10 oz.) box frozen petite green peas

2 tbs. olive oil

1 lb. fresh asparagus (tough ends broken off,

cut in 2 in. pieces) or

1 lb. fresh green beans (remove ends and

string, cut in 2 in. pieces)

1 med. yellow squash (cut in half lengthwise,

sliced crosswise in 1/2 in. pieces)

90

8 oz. sugar snap peas (remove ends and

string)


1 pt. grape or cherry tomatoes

1 tsp. salt

1/2 tsp pepper

1 tbs. cornstarch

1 1/2 c. chicken broth

3 scallions (sliced thin)

1 lemon (grate zest and juice)

parmesan cheese (topping)

Cook pasta as per pkg. directions, add peas last 3 min. of cooking. Drain and return to pot. Set aside. In a lg. deep skillet heat oil over med. high heat, add asparagus or beans,

snap peas and squash. Sauté 3 min or until tender-crisp. Stir in garlic,

tomatoes, salt and pepper. Cook 2 min. or until tomatoes start to release

their juices.

Stir together cornstarch and broth until well blended, add to skillet and

cook until slightly thickened. Add vegetables, scallions, lemon zest and

juice to pasta, toss to coat well.

Put into pretty serving bowl. Parmesan cheese on table.

Makes 8 servings.

Note: Recipe can be halved, or doubled.

(serve with crusty bread - dessert)

91

PASTA WITH TOMATOES & MOZZARELLA

CHEESE

8 oz. gemelli or fusilli pasta (twisted pasta)

2 c. sm. broccoli florets

2 tbs. olive oil

2 tbs. rice vinegar

6 sun-dried tomatoes (chopped)


1/2 tsp. salt

1/2 tsp. pepper

8 oz. red tomatoes (diced)

8 oz. yellow tomatoes (diced) (can use all red,

if necessary)

8 oz. mozzarella cheese (shredded or diced)

1/2 c. Kalamata (Greek)

olives (pitted, coarsely chopped)

1 c. Basil leaves (stacked and sliced in narrow

strips)

parmesan cheese (grated)

Bring water to boil in lg. pot, cook pasta according to pkg. directions. Stir in broccoli for last min. of cooking. Drain and rinse under cold water, set aside to drain and cool. In lg. bowl, whisk together oil, vinegar, garlic, salt and pepper until

blended. Add tomatoes, mozzarella, olives and pasta. Toss to coat. Serve

at room temperature. Serve with Basil and parmesan.

92

Makes 4—6 servings

(crusty or garlic bread)

PENNE RIGATE WITH SWEET-AND-SPICY

PICADILLO SAUCE

1 (16 oz.) pkg. penne pasta or penne rigate

(bow-tie pasta)

(cooked and drained, reserve 1c. liquid)

2 tsp. olive oil



1/4 tsp. ground cinnamon

1/8 - 1/4 tsp. cayenne pepper

1/4 lb. lean ground beef

salt

1 (14 oz.) can whole tomatoes in puree' (or

whole tomatoes in juice)

1/2 c. dark seedless raisins

1/4 c. salad olives (drained) or pimento-

stuffed (chopped)

Fresh parsley (chopped, for garnish)

93

In a nonstick lg. skillet, heat oil over med. heat, add onion and cook until

tender. Stir in garlic, cinnamon, and red pepper, cook 30 sec. Increase

heat to med. high and add beef and salt.

Cook, stirring frequently, until beef be-gins to brown. Spoon off any excess

fat. Stir in tomatoes, raisins, and olives. Break up tomatoes with wooden

spoon. Cook until sauce thickens slightly.

In saucepot with pasta add beef mixture, toss well to coat. Season with

salt to taste. Garnish with parsley.


(serve with side salad, crusty or garlic bread)

PENNE WITH ASPARAGUS AND CHICKEN

SAUSAGE

3 tbs. olive oil

1 bunch asparagus (1 1/4 lb.) cut diagonally in

2 in. pieces

12 oz. fully cooked chicken sausage, sliced

3/4 tsp. salt

1 lb. penne pasta

1 c. frozen green peas



1 (14 1/2 oz.) can diced tomatoes (un-

94

drained)

1 1/2 tsp. salt-free seasoning blend

3/4 c. Half & Half


Bring water to boil in a large pot according to pasta directions. Meanwhile, heat 2 tbs. oil in large skillet over med. high heat. Add asparagus, sausage and 1/4 tsp. salt. Cook for 5 - 6 min., stirring often, until asparagus is ten-der crisp. Remove to a plate, set aside. Stir pasta in boiling water, stir peas in for last 5 min. of cooking time. Add remaining oil to skillet and sauté onions and carrots until onion softens. Add tomatoes, seasoning, salt and 1/2 c. water from pasta pot. Cover and simmer (low heat) 8 min. Drain pasta, return to pot, set aside. Return asparagus mix to skillet and Half & Half, simmer 2 min. or until heated through. Pour everything over pasta and sprinkle with cheese. Toss to mix. Makes 6-8 servings. (Complete meal; serve with salad and or bread)

PROVENCAL PASTA

1 lb. fusilli pasta (twisted)

2 chicken bouillon cubes

1/2 tsp. dried thyme

3 med. all-purpose potatoes (about 1 lb.)

(scrubbed, cut in 1/2 in. cubes)

8 oz. fresh green beans (cut in 2 in. pieces)

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1 (6 oz.) can chunk light tuna in oil

1 c. red onion (cut in thin slivers)

3 tbs. lemon juice

Cook pasta per pkg. directions al dente'. Drain, return to pot. Meanwhile, in a lg. nonstick skillet, bring 2 c. water, bouillon cubes and thyme to a boil. Add potatoes and beans, cover and simmer 12 - 15 min.,

until vegetables are tender. Add to pasta along with remaining ingredients,

toss to coat and serve.

Makes 6 servings.

(complete meal, serve with side salad)

TORTELLINI BAKE

2 (9 oz.) pkg. refrigerated cheese tortellini

2 sm. zucchini (diced)

2 sm. yellow squash (diced)

1 med. onion (diced)

2 med. red bell peppers (diced)

2 tsp. dried basil

1 tsp. salt

1 tsp. pepper

2 tbs. olive oil

2 c. Mozzarella cheese (shredded)

2 c. Half & Half or 1 (12 oz.) can evaporated

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milk and water to equal

Cook tortellini according to pkg. directions. Drain, set aside. In a lg. skillet,

sauté zucchini, squash, onion, red pepper and seasonings in oil until vege-

tables are tender-crisp. Combine all ingredients and pour into a greased 3

qt. baking dish. Bake, uncovered, at 375º for 30 min. or until completely

heated through.


Recipe can be halved.

(serve with crusty or garlic bread, fresh salad)

TORTELLINI WITH TEX-MEX TOMATO

CREAM SAUCE

2 pkg. (9 oz. each) refrigerated cheese

tortellini

1 tbs. olive oil

1/2 c. scallions (sliced)

2 fresh jalapeno peppers (seeded and sliced)

1 1/2 tsp. garlic (minced)

1 (16 oz.) can crushed tomatoes in puree'

1/2 tsp. salt

1/4 c. cream cheese or Neufchatel 1/4 c.

cilantro (chopped)

Bring water to boil in a lg. pot, cook tortellini according to pkg. directions.

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Drain well, return to pot. Meanwhile, heat oil in a lg. nonstick skillet. Add scallions, jalapenos and

garlic. Stir over med. heat until onion is translucent. Stir in tomatoes and

salt. Simmer on low heat for about 1 min., add cream cheese; stir until

cheese melts.

Remove from heat and stir in cilantro. Spoon tortellini into serving bowls,

top with sauce and sprinkle with a little cilantro. Note: If you do not want

the "kick" this dish can be made without the jalapeno peppers.


(Serve with bread, your choice)

TUNA RIBBONS

2 1/2 c. sugar snap peas (ends and strings

removed)

1 lg. red bell pepper (cut in narrow strips)

2 med. lemons (juiced - 1/3 c. juice)

1 box (8 oz.) lasagna noodles

2 (6 oz.) cans solid white tuna in oil (un-

drained)

Bring 8 c. water to a boil, add noodles, boil gently 5 min. Add peas, cook

2 - 3 min more until peas are tender and pasta is al dente'. Drain and place

in a serving bowl. Add rest of ingredients and toss to coat well. Serve

immediately.


98


99

Pork

100

BARBECUE PORK KABOBS

12 cubes of pork meat from chops

1 lg. green bell pepper (cut in 1 in pieces)

1 lg. red bell pepper (cut in 1 in. pieces)

1 lg. onion (cut in 1 in. cubes)

12 med. mushrooms

1 c. barbecue sauce (your choice)

2 c. rice (cooked)

1 (15 oz.) can red beans or kidney beans

(drained)

In a zippered plastic bag, place meat, vegetables and barbeque sauce; put

in refrigerator to marinate for 2 - 3 hr. Remove from refrigerator and

thread on 4 metal skewers or on bamboo (that have been soaked in water

for 20 min.)

Grill over charcoal or under broiler, 15 - 20 min. or until meat is tender

and everything is lightly brown. Brush with sauce several times while

cooking, but not the last 5 min.

Mix beans into rice and pour onto a serving platter, rest kabobs over

rice.

Serves 4.

(Sort of a Southern rendition.)

(serve with hushpuppies, corn bread)

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BRAISED PORK WITH CABBAGE

1 bone in pork shoulder roast (about 4 lb.,

trimmed)

2 tsp. salt

2 slices bacon (cut in 1/4 in. pieces

1 med. (2 1/2 lb.) head cabbage (remove

outer leaves and cut in 8 wedges)

1 c. water

1 (16 oz.) pkg. wide egg noodles

Dry pork roast with paper towel, sprinkle with 1 tsp. salt; set aside.

In wide bottomed 6 - 8 qt. Dutch oven, cook bacon over med. heat until

brown. With slotted spoon, remove bacon to paper towel to drain. Place

pork roast in pot and brown on all sides.

Heat oven to 400º. Arrange cabbage around pork, return bacon to pot. Add

water and remaining salt; heat to boiling. Cover and place in oven for 2 hr.,

stirring cabbage once halfway through cooking time. About 30 min. before

pork is done, prepare noodles per pkg. directions, drain. Transfer pork to

cutting board, slice 1/2 in. thick. Serve with noodles, cabbage and pan

juices.



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CHEESY BROCCOLI HAM BAKE

1 (10 oz.) box frozen broccoli (cooked and

drained)

1 (10 3/4 oz.) can cheddar cheese soup

1/2 c. sour cream

2 c. ham (leftover, chopped)

2 c. rice (cooked)

1/2 c. soft bread crumbs (topping)

1 tbs. margarine (melted) (topping)

Mix together all ingredients (except topping). Pour into a 1 1/2 qt. casse-

role. Combine bread crumbs and margarine, sprinkle over top.

Bake at 350º for 30 to 35 min. or until thoroughly heated.


(serve with corn bread, biscuits or crusty bread)

CHEESY PORK CHOPS ‘N’ POTATOES

1 (8 oz.) jar pasteurized processed cheese

spread


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6 thin pork chops (1/4 - 1/2 in. thick)

seasoned salt

1/2 c. milk

4 c. frozen cottage fries

1 1/3 c. French's French fried onions (divided)

1 (10 oz.) box frozen broccoli spears (thawed,

drained) or

1 sm. head fresh broccoli (divide and cook 3 -

4 min. before using)

Spoon cheese into 12 x 8 or 13 x 9 baking dish; Place in oven at 350º until

cheese melts; about 5 min. In a lg. skillet, heat oil. Brown pork chops on

both sides, drain. Sprinkle chops with seasoned salt; set aside. Use a fork

and stir milk into cheese in casserole, mix well..

Stir fries and onions into cheese/milk mixture. Arrange broccoli spears over

top with stalks pointing into center. Place pork chops over top of broccoli

stalks. Bake, covered, for 35 - 40 min. or until pork is cooked.

Top with remaining fried onions and bake, uncovered for about 5 min. or

until onions are golden brown.


(serve with bread of choice)

FOUR LAYER DINNER

1 (16 oz.) can green beans (drained)

8 slices cooked ham or

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1 (12 oz.) can pork luncheon meat (cut in 8

slices)

1 (10 1/2 oz.) cream of celery soup

1/4 c. mayonnaise

1 tsp. prepared mustard

5 slices sharp cheddar cheese

1/4 c. dry bread crumbs

1 tbs. margarine (melted)

Place beans in un-greased 1 1/2 qt. casserole. Top with meat slices. Mix

soup, mayonnaise and mustard; pour over meat and beans. Top with

cheese. Toss bread crumbs in melted margarine; sprinkle over cheese.

Bake at 350 for 30 min., uncovered.


(Side salad, bread)

GINGERED PORK AND VEGETABLE STIR-FRY

12 oz. pork tenderloin (cut in 1 in. cubes)

2 tbs. fresh ginger (grated)

1 c. chicken broth

2 tbs. teriyaki sauce

2 tsp. cornstarch


8 oz. snow peas (strings removed)

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1 med. zucchini (cut in half lengthwise and

thin sliced crosswise)

3 green onions (cut in 3 in. pieces)

In a med. bowl, mix pork and ginger. Set aside. In a cup, mix broth,

teriyaki sauce and cornstarch. Set aside. In a nonstick lg. skillet, heat 1

tsp. oil over med. high heat.

Add snow peas, zucchini and onions, stir and fry until lightly brown and

tender-crisp. Transfer to lg. bowl. In same skillet, heat remaining oil and

add pork and stir-fry until pork just loses its pink color, about 3 min. Put

pork in bowl with vegetables.

Stir cornstarch mix to blend, add to skillet and heat to boiling, stir until

sauce thickens. Return pork and vegetables to skillet, toss to coat, heat

through.

Makes 4 servings.

(serve with cooked rice)

HAM AND ASPARAGUS BAKE

6 slices of baked ham (med. slice)

24 asparagus spears (cooked, drained)

3 eggs

1 1/2 c. heavy cream salt and pepper (to

taste)

1 lg. tomato (fairly thin sliced)

1/2 c. Swiss cheese (shredded)

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Wrap each ham slice around 4 asparagus spears and place seam side down

in a 10 x 8 or 11 x 7 shallow baking dish. Beat together eggs, cream, salt

and pepper, pour over ham rolls.

Bake for 35 min. or until knife inserted in egg mixture comes out clean.

Place sliced tomatoes over the top and sprinkle with both cheeses. Return

to oven and bake until cheese is completely melted and starting to brown.

Makes 4 -6 servings

(complete meal, serve with choice of bread)

HAM AND VEGETABLE FRITTATA

1 (16 oz.) bag frozen mixed vegetables

(broccoli, corn and red peppers)

6 lg. eggs (beaten)

8 oz. baked ham (diced)



Cook frozen vegetables in water on high heat for 3 min. Drain, set aside.

Whisk eggs in a bowl until frothy. Heat oil in a lg., nonstick skillet, pour in

eggs, sprinkle with ham, vegetables and cheese.

Cover and cook on med. low 6 min. or until eggs are set on the bottom,

but still slightly wet on top. Place skillet under broiler, 4 - 5 in. from heat

for 1- 3 min. until top is set and slightly golden. Slide onto serving plate,

cut in wedges.


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(complete meal, serve with crusty bread)

MEXICAN MEDLEY

1lb. bulk pork sausage

2 med. onions (chopped fine)

1 c. green pepper (chopped fine)

7 oz. wide noodles (uncooked)

1 (16 oz.) can tomatoes (un-drained)

1 c. sour cream

3/4 c. water

1 tbs. sugar

2 tsp. salt

1- 2 tsp. chili powder

parsley (garnish) (optional)

In lg. skillet, cook and stir sausage, onion and pepper until meat is brown

and vegetables are tender. Drain off fat. Stir in the remaining

ingredients. Cover and simmer 30 min. or until noodles are tender. (add

small amount of water, if necessary)

Garnish with parsley, if desired.


(Serve with fresh salad and or bread)

108

NEW TWIST PORK DISH

4 oz. twist macaroni (cooked, drained)

1 med. onion (chopped fine)

1/3 c. green pepper (chopped)

1 tbs. margarine

1 (12 oz. can) pork luncheon meat (cut in

cubes)


1/2 c. catsup

1/3 - 1/2 c. cheddar cheese (shredded)

In lg. skillet, melt margarine; cook onion and pepper until tender. Stir in

remaining ingredients. Pour into un-greased 1 1/2 qt. casserole. Cover;

bake at 400º for 30 min.


(serve with sliced tomatoes, bread, dessert)

109

PORK AND APPLE STEW WITH DUMPLINGS

Stew:

1/2 c. low fat milk

2 tbs. flour

1 tbs. plus 1 tsp. oil

1 lb. pork shoulder (for stew, cut in 3/4 in.

pieces)

1 sm. onion (coarsely chopped)

2 stalks celery (sliced thin)

2 c. baby carrots (bagged) or carrots sliced

small

3/4 tsp. rosemary

3/4 tsp. thyme

3/4 tsp. salt

4 c. chicken broth (can or box) or chicken

bouillon and water to equal 2 med.

Granny Smith apples (cored, cut in 1/2 in.

pieces)


Dumplings:

3/4 c. flour (slightly rounded)

1 1/2 tsp. baking powder

1/4 tsp. salt

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1/4 c. parsley (fresh, chopped fine)

1/2 c. low fat milk

Heat oil in a 4 - 5 qt. Dutch oven over med. high heat, add pork and sauté

2 min, until pork is no longer pink. Remove with a slotted spoon to a

plate. Set aside.

Put onion, celery, and carrots in pot, cook over med. heat about 5 min.

until soft. Add pork, rosemary, thyme and salt, cook 1 min. Add broth,

cover and bring to a boil. Mix flour and milk in a jar, shake to blend. Pour

into stew, stirring constantly. Reduce heat to a simmer and cook 3 min. or

until slightly thick and creamy. Make dumplings.

Mix flour, baking powder and salt in a bowl. Stir in parsley, then milk,

until blended.

Stir apples and peas into stew, return to a simmer. Drop 12 spoonful of

dough into stew. Cook 5 min., cover and cook 10 min. longer or until tooth-

pick inserted in center of dumpling comes out clean.

Makes 4 - 6 servings, depending on size.


PORK CHILI STEW


1 lb. boneless pork (cut in 3/4 in. cubes)

1 lg. clove garlic (minced)

1 tbs. chili powder

1 tsp. ground cumin

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1 (11oz.) can Nacho Cheese soup/dip

1 c. beer

1 c. tomatoes (diced)

1 (16 oz.) can white beans (drained)

sour cream (garnish)

sliced green onions (garnish)

2 c. rice (cooked)

Brown pork in hot oil; in a 3 qt. saucepan. Add garlic, chili powder, and cumin. Cook 5 min. Stir in soup, beer and tomatoes, heat to boiling. Reduce heat to low and simmer 40 min. or until pork is fork-tender. Add beans to pork mixture, heat through. Serve over rice. Garnish

with sour cream and onions.

Serves 4.


PORK CHOPS PIZZAIOLA

4 pork chops or pork steaks (about 3/4 in.

thick)

1/2 tsp. black pepper


2 c. mushrooms (sliced thin)

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2 lg. tomatoes (peeled, diced) or 1 (15 oz.)

can diced tomatoes

1 green pepper (cut in 1 in. pieces)

1/2 c. dry white wine or chicken broth

(bouillon cube and water)


1/2 - 1 tsp. salt

4 tbs. parmesan cheese (optional)

Sprinkle chops on both sides with pepper. Heat heavy skillet, add chops

and brown on both sides, about 5 min. per side. Remove chops, set aside.

Add garlic, mushrooms, tomatoes and green peppers to skillet.

Place chops on top of vegetables. Add wine, sprinkle with oregano. Cover

and cook 15 min. or until vegetables are tender-crisp. Sprinkle with salt.

Remove chops to serving dish, spoon vegetables over.

Reduce juices in pan down to about 3 tbs. Spoon over vegetables and

sprinkle with parmesan.

Serves 4. Recipe can be doubled, tripled. Serve over or with hot buttered

noodles.

Makes 4— 6 servings.

(Fresh salad - bread - dessert)

113

PORK CHOPS WITH APPLES

4 pork chops or pork steaks (fairly thick)

2 tbs. flour

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. pepper


2 c. onions (sliced)


3/4 c. chicken broth or bouillon cube and water

to equal

3/4 c. apple cider or apple juice

2 tbs. brown sugar (packed)

1 each Golden Delicious and Cortland apple

(cored, cut in half and into 3/4 in. slices)

Coat pork chops with a mixture of flour, cinnamon, salt and pepper. Heat 1

tbs. oil in lg. skillet over med. heat. Add chops and cook until brown, about 3

min. per side. Remove chops to a plate.

Add remaining oil to drippings and sauté onions and garlic until golden brown.

Add broth, cider and sugar. Top with apple slices, then chops. Bring to a boil,

reduce heat and simmer 10 min. or until chops are cooked through.

Makes 4- 6 servings.

(serve with fresh salad, mashed potatoes or mashed sweet potatoes, green

vegetable)

114

PORK SANDWICHES ITALIANO


1/2 tsp. salt


1/4 tsp. red pepper (crushed) (optional)

1 lb. pork tenderloin (trimmed, sliced thin)

2 tbs. olive oil

1 lg. onion (halved, sliced thin)

1 green bell pepper (cut in thin slices)

1 yellow bell pepper (cut in thin slices)

4 med. plum tomatoes (or any tomatoes) (cut

in chunks)

8 slices crusty Italian bread

1 clove garlic (cut in half)

Combine seasonings in a cup. Cut tenderloin on an angle into 1/4 - 1/2 in. strips. Sprinkle 2 tsp. spices on meat and rub into meat. Heat oil in lg. non-stick skillet over med. heat. Add pork and cook 2 - 3 min. until lightly

browned. Use a slotted spoon, transfer to plate, keep warm. Add onions, peppers and remaining seasoning to skillet and cook until vegetable are tender. Add tomatoes, cook until soft. Return pork to skillet, heat through. Remove from heat. Rub bread slices with garlic, arrange 2 slices bread on each plate and

spoon pork mixture over or alongside.

Makes 4 servings.

115


PORK WITH STUFFING AND SALSA


2 med. zucchini (quarter lengthwise, slice

crosswise)

1 (16 oz.) box stove-top cornbread stuffing

mix

1 lb. pork cutlets (sliced thin)

1/2 c. bottled salsa (red or green)

Heat 1 tsp. of oil in lg. nonstick skillet over med. high heat. Add zucchini

and stir fry for 2 min. or until tender. Remove from skillet and set aside.

Pour 2 2/3 c. water in skillet, bring to a boil.

Stir in contents of stuffing seasoning packet, cover, reduce heat and

simmer 3 min. Stir in stuffing, re-move from heat and let stand only 3 min.

Add zucchini and arrange on serving platter.

Cover loosely with foil to keep warm. Wipe skillet with a pa-per towel. Add

1 tsp. oil, heat over med. high heat. Add 1/2 of pork and sauté 30 sec. per

side, until lightly browned. Repeat with remaining pork. Place cutlets on

stuffing and top with salsa.



116

PORK, APPLE AND SQUASH PIE

2 slices bacon

1 lb. boneless pork butt (cut in 1 in. chunks)

4 tbs. flour


1 1/4 c. chicken broth (or chicken bouillon

cubes and water)

1 c. apple cider

1 lb. butternut squash (peeled, seeded, cut in

1 1/2 in. chunks)

2 Granny Smith apples (peeled, cored, cut in 1

in. chunks)

1/2 tsp. rosemary

1/2 tsp. salt

1/2 tsp. pepper

Biscuit topping

2 tsp. parsley (chopped fine)

2 tsp. scallions (chopped fine)

1/4 tsp. thyme

1 can refrigerated biscuits (10 count)

Cook bacon until crisp. Leave drippings in skillet. Drain on paper towel, crumble into a shallow 2 qt. baking dish. Set aside. Coat pork

117

cubes with 2 tbs. flour and over med. high heat brown in bacon drippings. Remove meat with slotted spoon, put into the baking dish. Add onion to skillet and sauté until golden. Add 1 c. broth, cider, squash, apples, thyme, rosemary, salt and pepper, bring to a boil. Whisk together remaining flour and remaining broth, blend well and pour into skillet. Stir while returning to a boil. Pour all into baking dish over pork and bacon. Cover tightly with foil. Bake at

350º 1 1/4 hrs. until pork is tender. Remove from oven and remove foil.

Sprinkle 1 side of biscuits with the parsley, scallions and thyme mixture.

Place herb side up around the edge of baking dish. Return to oven and

bake for 15 - 18 min. or until biscuits are golden brown.



118

Rice

119

BEEF STROGANOFF RICE SALAD

1 c. rice (cooked and cooled, not cold)

1/2 lb. fresh mushrooms (quartered)

1 c. celery (sliced)

4 green onions (sliced with tops)

2 c. sour cream


1/2 tsp. sugar

dash pepper (black or cayenne)

1 1/2 tsp. prepared horseradish

3/4 lb. leftover roast beef (cut in 1 1/2 x 1/4

in. strips

1 can diced beets (chilled and well drained)

lettuce or Romaine

Add mushrooms, celery and onions to rice, set aside. In a bowl, combine sour cream, vinegar, sugar, pepper, mix well. Reserve 1/4 c. dressing. Mix remaining dressing into rice mixture. Cover and refrigerate rice for at least 2 hrs. To serve: Stir horseradish into reserved dressing. Arrange lettuce or

Romaine on a serving platter. Pour rice mixture onto lettuce and arrange

beef and beets on top. Pour horseradish dressing over.

Makes 6 servings.

(complete meal - serve with black bread or Russian rye)

120

CHEESE AND RICE SQUARES WITH SPECIAL

SAUCE

Cheese/rice Squares:

3 c. cooked rice


1/2 c. parsley (chopped)

1/4 c. pimento (chopped) (optional)


1 1/2 tsp. salt

2 lg. eggs (beaten)

2 c. milk


margarine/cooking spray

Combine rice, onion, parsley, pimento, cheese and salt in a bowl. Set aside. Whisk eggs, milk, Worcestershire together and add to rice mixture, blending thoroughly. Pout into buttered or sprayed 8 x 8 baking dish. Bake at 325º for 45 min. When ready, cut into squares and serve with special sauce. Recipes follow. Special Sauce:

2 tbs. flour

1/2 tsp. salt

dash pepper

2 tbs. margarine

2 c. milk

121

Melt margarine in a saucepan over low heat, blend in flour and seasonings,

stirring constantly. Add milk and continue to cook until thickened. Add one

of the following variations:

Shrimp Sauce:

1/2 tsp. curry powder

1/8 tsp. sugar

Dash powdered sugar

1 tsp. lemon juice

1- 2 cans small shrimp (drained and rinsed)

Mushroom Sauce:

1/2 lb. mushrooms (sliced)

2 tbs. margarine

1/2 tsp. sweet basil

Sauté mushrooms in margarine, blend in basil.

Chicken or Turkey Sauce:

2 c. chicken or turkey (leftover, diced)

1 tsp. chicken bouillon

Ham Sauce:

2 c. ham (leftover, diced)


Recipe serves 6 - 8. (serve with side salad or vegetable)

122

HAM AND RICE GRATIN

1 1/2 c. rice (cooked)

1 (10 3/4 oz.) can cream of chicken soup

1/2 c. milk

1 tsp. dried marjoram

dash pepper

1/8 tsp. garlic powder

1/4 - 1/2 c. cooked ham or turkey (leftover,

cut in strips)

1 c. frozen peas (or 1 c. leftover peas)


Lightly grease or spray a 12 x 8 or 13 x 9 baking dish. In a lg. bowl, com-bine

milk, soup, marjoram, pepper, and garlic powder; stir until smooth. Stir in

cooked rice, ham/turkey and peas.

Pour into baking dish. Bake at 375º for 35 min. or until hot and bubbly.

Sprinkle cheese on top and bake for 5 min. more.



123

RED BEANS AND RICE

1 (16 oz.) pkg. dry red kidney beans

6 c. water

2 sm. smoked ham hocks (about 1 lb.)

1 lg. onion (chopped)

2 lg. or 3 med. stalks celery (chopped, inc.

leaves)

1/2 green pepper (chopped)

4 lg. cloves garlic (minced)

1 bay leaf



1/4 tsp. crushed red pepper

1 tsp. salt

2 green onions (sliced)

hot cooked rice

hot pepper sauce

In a 4 - 5 qt. Dutch oven or stock pot, put in beans and enough cold water to cover beans and about 2 - 3 in. above. Soak beans overnight, drain. In same Dutch oven, combine the 6 c. water, beans, ham hocks, onion,

celery, green pepper, garlic, bay leaf, thyme, oregano and crushed red pep-per. Heat to boiling over high heat.

Cover pot and place in a 350º oven; bake 1 hr., stirring occasionally.

Remove cover and bake 1 - 1 1/2 hr. longer or until beans are tender and mixture is creamy, stir occasionally.

124

With slotted spoon, transfer ham hocks to plate. Refrigerate to cool, then

remove meat and chop. Discard bones and fat. Stir meat back into beans, heat through on med. heat. To serve, spoon hot rice into bowls and top with beans. Sprinkle green on-ions on top and pass the hot pepper. Makes 6 - 8 servings. (Serve with hush puppies, corn bread, salad)

TEMPTING TURKEY RICE SKILLET

2 tbs. margarine

1/2 lb. fresh mushrooms (sliced)

2 c. turkey or chicken (leftover, diced)

1 c. converted rice

1 (10 3/4 oz.) can condensed chicken broth

1 soup can water

1/4 c. dry sherry (or dry white wine)

1 (4 oz.) can green chilies (chopped, drained)

1/2 c. ripe olives (sliced, drained)


2 green onions (sliced)

1 avocado (optional)

sour cream (optional)

In a lg. nonstick skillet, cook mushrooms in melted margarine until tender, about 5 min. Add turkey/chicken, rice, broth, water, sherry, chilies, and

125

olives to skillet. Heat to boiling. Reduce heat to low and simmer for 20 min. Remove from heat and let stand covered until all liquid is absorbed. Season to taste. Peel and seed avocado. Cut in 1/2 in. lengthwise slices. Arrange in a

spoke pattern on top of rice mixture. Top with sour cream.

Makes 6 servings.

(Serve with side salad - dessert)

Don’t forget to check Grandma’s website once in awhile for updates!




126

Salads

127

CATALINA CHICKEN SALAD

1/4 c. Catalina dressing

1/4 c. mayonnaise or salad dressing

1 1/2 c. leftover roasted chicken breast


3 hard cooked eggs (lg. chop)

1/4 c. green onion (chopped)

1 (6 oz.) bag baby spinach or Romaine lettuce

(torn in bite size pieces)

Mix dressings in a med. bowl until well blended. Add chicken, celery, on-

ions, and eggs, mix lightly. Divide greens among 4 plates, top evenly

with chicken mixture.

(serve with cup of soup and bread of choice)

LAZY DAY RICE SUPPER SALAD

1 c. rice (cooked)

1 (14 1/2 oz.) can green beans (drained)

1 c. cherry or grape tomatoes (quartered)

1/4 c. vegetable oil

1/4 c. walnuts or pecans (chopped)


128

1 tbs. parsley (chopped)

1 lg. clove garlic (minced)

1/2 tsp. coriander

1/2 tsp. salt

Any 1 or 2 of the following or a combination:

o thinly sliced leftover roast beef

o thinly sliced left over ham

o thinly sliced left over chicken

o thinly sliced left over turkey

Thinly sliced Swiss cheese or thinly sliced cheddar or combination.

In a bowl put rice mixed with beans and tomatoes. Set aside.

Combine oil, walnuts/pecans, vinegar, parsley, garlic, coriander and

salt, mix well. Add to rice mixture. Cover and refrigerate at least 2 hr.

To serve: put rice mixture in the middle of a large serving platter and

arrange meat and cheese around rice.

Makes 6 servings.

(serve with choice of bread)

129

MEXICAN CAESAR SALAD

1 lg. head Romaine lettuce (rinsed, leaves

torn into bite size pieces)

2 tsp. ground cumin

1 (19 oz.) can black beans (rinsed)

1 pt. cherry or grape tomatoes (halved)

creamy Caesar Salad dressing

2 c. (or more) baked tortilla chips (broken into

bite size pieces)

Place Romaine, tomatoes and beans in a lg. salad bowl. Add dressing and

toss to coat. Scatter chips on top. Serve extra unbroken chips on side.



PESTO PASTA SALAD

8 oz. rotelle or fusili pasta

4 c. broccoli florets

1 pkg. Knorr Pesto Pasta Sauce mix

1/3 c. olive oil

5 tbs. red wine vinegar

1 c. cherry or grape tomatoes (halved)

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1 c. mozzarella cheese (shredded)

Cook pasta according to pkg. directions. Add broccoli during last 5 min. of cooking time. Drain, rinse with cold water, set aside. In a bowl, combine sauce mix, oil and vinegar. Add pasta, broccoli,

tomatoes and cheese. Toss to coat. Serve immediately or chill to serve

cold.

Makes 8 cups.

Options: 1 1/2 c. leftover chicken (cubed), 6 oz. cooked shrimp, 1 c. diced

leftover ham, 1 (6 oz) can solid white tuna in water (drained and flaked).


ZESTY GRILLED CHICKEN SALAD

4 c. fresh spinach or Romaine (torn to bite

size)

1/2 c. cherry or grape tomatoes (halved)

1 sm. yellow squash (sliced in half lengthwise,

sliced crosswise)

1 (6 oz.) pkg. grilled chicken breasts strips or

1 lg. chicken breast (boneless, skinless,

grilled, sliced)

1/4 c. zesty Italian dressing (or more to taste)

1/3 c. fresh parmesan and Romano cheeses

(shredded)

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Toss all ingredients into a large serving bowl.

Serves 2. Recipe can be doubled, or tripled.

(Serve with cup of soup and crusty bread)

CAJUN RICE AND SAUSAGE

8 oz. kielbasa (sliced 1/2 in. thick)


1 bell pepper - any color (chopped)

1/2 c. celery (sliced)

1 (4.5 oz.) pkg. Cajun style rice and sauce

4 c. water

dash of hot sauce (optional)

Brown sausage and onion in lg. nonstick skillet over high heat, 2 min. Add

bell pepper, cook 3 min. Stir in celery, rice mix and water. Bring to a boil,

cover, reduce heat to low and simmer about 7 min. Stir occasionally.

Makes 4 servings.

(serve with side salad)

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NEW ENGLAND MAPLE BEANS AND SAUSAGE

1 (29 oz.) can pinto beans

1 (28 oz.) can baked beans


1/3 c. maple flavored pancake syrup

1 tbs. dry mustard

1 (8 oz.) turkey kielbasa (cut in 1/2 in. thick

slices)

2 med. Golden Delicious apples (sliced)

Heat oven to 350º. Mix all ingredients together in a shallow 2 qt. baking

dish until well blended. Bake, uncovered, 55 - 60 min. or until apples

are tender.

Makes 6 servings.

(serve with bread of choice, great with whole wheat rolls)

SAUSAGE BACON APRICOT KABOBS

1 pkg. kielbasa or other sausage (cut in 3/4

in. slices)

1 c. dried apricot halves

8 slices bacon

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3 tbs. apricot preserves (can use peach)

3 tbs. lemon juice



4 c. rice (cooked)

1 sm. can crushed pineapple

Presoak 8 bamboo skewers for 20 min. in water. Alternating sausage and

apricot halves; feed onto skewers, with bacon weaving under and over in

ribbon-like fashion. Prepare grill.

In a bowl mix together all other ingredients, blending well. Brush kabobs

with sauce and grill, turning and basting frequently until bacon is cooked.

Mix together rice and pineapple, pour onto serving platter. Place

kabobs over rice.

Makes 8 servings.

(Serve with coleslaw, corn muffins)

SAUSAGE JAMBALAYA

2 1/2 c. V-8 juice

8 oz. kielbasa sausage (sliced thin)

1 (16 oz.) bag stir-fry pepper and onion mix

(yellow, red, green and on-ions) or enough of

above vegetables cut and sliced to equal 16

oz.

2 c. frozen okra

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2 c. uncooked 5 minute rice

Bring juice to boil in lg. nonstick skillet, covered, over high heat. Add sau-

sage and vegetables to juice. Cover, bring to a gentle boil and cook 3 min.

or until hot.

Stir in rice, return to a boil, cover and remove from heat. Let stand 7 min.

until rice and vegetables are tender.

Note: Since vegetable juice is acidic, the rice takes a bit longer than 5

min.

(complete meal, serve with side salad or crusty bread)

ALTERNATIVE BAKED SALMON

1 tbs. olive oil

1 sm. onion (chopped)



1/2 c. herb seasoned bread crumbs

2 tbs. mayonnaise

1 tsp. dry mustard

2 salmon filets - 4 - 5 oz. each (about 1 in.

thick)

Heat oil in a skillet over med. high heat, sauté onion with garlic, salt and

pepper, until tender. Remove from heat, let cool. Mix with bread crumbs,

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mustard and mayonnaise, to paste like consistency.

Grease a baking sheet and place the salmon filets, press the crumb

mixture on top of salmon to about 1/4 in. thickness. Bake at 350º for 10 -

15 min. or until salmon flakes easily. Broil 5 min. to crisp the top.

2 servings.

Note: this recipe can be doubled or tripled.

(fresh salad, vegetables, - baked potato)

ASIAN SHRIMP WITH LINGUINE

12 oz. linguine pasta

1 lb. raw med. shrimp (peeled, de-veined)

Cook pasta per pkg. directions until al dente', add shrimp and cook

for about 2 - 3 min. until shrimp is just pink. Drain, set aside, keep

warm.

Sauce:

1/3 c. soy sauce

1/4 c. fresh lime juice

3 tbs. sugar

2 tbs. olive oil

1 tbs. fresh ginger (peeled, grated) (if using

dry, 1/2 tsp.)



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1 English cucumber (halved crosswise, sliced

thin crosswise)

Garnish: thin sliced scallions and radishes

Put sauce ingredients (except cucumber) in same pot the pasta was

cooked in, stir to mix. Bring to boil over med. heat. Reduce heat to low

and simmer 2 min.

Remove from heat, add pasta, shrimp and cucumber. Toss to mix and

coat. Pour into serving bowl, add garnish, if desired.

Makes 4 servings.

(complete meal, but could serve rice on side)

BAKED FISH FILETS ESPAGNOLE

6 individual fish filets (white fish - cod,

haddock, sole, etc.)

4 tbs. salad oil

4 tbs. flour

1 med. onion (minced)

2 c. canned tomato sauce

1/2 c. green olives (chopped)

1 tsp. salt

1/8 tsp. pepper

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In lg. skillet brown fish in 2 tbs. oil. Place in shallow baking dish. Heat

remainder of oil in same skillet, add flour and blend. Add rest of

ingredients, pour over fish. Bake in hot oven 400º for 30 min or until fish

flakes easily with fork.

Makes 6 servings.

(Serve with home fried potatoes, vegetable, crusty bread)

CHEESY FISH FILETS WITH SPINACH

2 tbs. margarine

2 tbs. flour

1 tsp. chicken bouillon (or 1 cube crushed)

dash nutmeg

dash or 2 pepper 1 c. milk

2/3 c. Swiss or cheddar cheese (or

combination, shredded)

1 (10 oz.) pkg. frozen spinach (chopped,

thawed, squeezed dry)

1 tbs. lemon juice

1 lb. fish filets (white fish, perch, etc., cut in

serving size pieces)

1/2 tsp. salt


Melt margarine over low in a saucepan, stir in flour, bouillon, nutmeg and

pepper. Cook, stirring constantly until smooth and bubbly. Stir in milk.

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Bring to boil and cook for 1 min., add cheese and stir just until cheese

melts.

Remove from heat and set aside. In an un-greased 12 x 8 x 2 or 13 x 9

baking dish; spread spinach over the bottom. Sprinkle with lemon juice.

Arrange fish on top, sprinkle with salt. Pour sauce evenly over fish and

bake at 350º for 25 - 30 min. or until fish flakes easily with a fork.

Sprinkle with parmesan and bake 3 - 5 min. longer.

Makes 4 servings.

(serve with rice, potato, sliced tomato, salad, bread)

CRAB IMPERIAL

2 tbs. margarine

2 tbs. flour (heaping)

3/4 c. milk

1/2 tsp. salt

1 tsp. vinegar

1/2 tsp. Worcestershire sauce

2 tbs. mayonnaise (heaping)

1 slice bread (soft crumbs)

1 lb. crab meat or 1 lb. imitation crab (less

expensive) (flaked)

Melt margarine, stir in flour. Add 1/2 c. milk gradually, stirring constantly.

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Add salt, mustard, vinegar and Worcestershire, cook until thickened. Add

mayonnaise to sauce.

Moisten bread crumbs with remaining milk; mix with crab, then mix

altogether with sauce and pour into 8 ramekins. Bake at 350º for 15 min.

or until golden and bubbly.

Makes 8 servings.

(Serve with fresh salad and crusty bread)

EASY THREE CHEESE TUNA SOUFFLÉ

4 lg. c. croutons (can use flavored) (prepared

or make your own - directions follow)

2 1/2 c. milk

4 lg. eggs

1 (10 3/4 oz.) cream of celery soup

3 c. cheese (shredded combination - cheddar,

Jack, Swiss)

1 (6 1/2 oz.) can tuna (solid white or chunk

light - broken up)

1 tbs. margarine

1/2 c. onion (chopped fine)

1/2 c. celery (chopped)

1/4 lb. mushrooms (sliced)

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To make croutons: Take fresh or stale bread and slice into cubes. Place

in single layer on cookie sheet and place in oven. Keep a close watch,

brown bread on all sides. Set aside to cool. If flavored croutons are

desired, toss to coat evenly with a little melted margarine and herbs.

In bottom of a lightly greased or sprayed baking sheet 13 x 9; arrange

croutons. In a med. bowl, beat together eggs, milk and soup, stir in

cheeses and tuna. In sm. skillet melt margarine and sauté onion, celery

and mushrooms, until soft.

Spoon cooked vegetables over croutons; then pour tuna mixture over top.

Cover, refrigerate overnight. Remove from refrigerator 1 hr. before

baking. Bake at 325º for 45 - 50 min. or until hot and bubbly.


(serve with side salad - whole wheat bread or muffins)

FISH FILET LOUISIANA

6 fish filets (white fish - cod, haddock, perch,

etc.)

1 egg (beaten)

1/4 tsp. salt

1 tsp. curry powder


1 (7 3/4 oz.) can salmon (cleaned, flaked)

1 1/2 c. rice (cooked)

3 tbs. margarine (for top)

1 c. milk (for top)

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Place 3 fish filets in a greased 12 x 10 or 13 x 9 baking dish. Mix all other ingredients together and spread over fish. Top with the remaining 3 fish fi-lets. Dot with margarine and pour milk over. Bake at 350º for 30 min. or until fish flakes easily with fork. Makes 6 servings. (Serve with vegetable, salad, choice of bread)

FRIED FISH FILETS

2 lb. fish filets (cod, flounder, perch, sole,

haddock)

1 tsp. salt

1 egg (slightly beaten)

1 tbs. milk or water

1 c. fine bread crumbs (seasoned or

unseasoned)

salad oil

lemon wedges

Tartar Sauce (recipe follows)

Wash and dry filets, cut into serving size pieces Sprinkle with salt.

Combine egg and milk or water in a flat dish. Dip fish in egg mix then into

crumbs. Heat enough oil in skillet to be about 1/8 in. deep; over med

heat.

Fry fish and when brown on one side, turn carefully. Drain on paper

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towels. Serve with Tartar Sauce and lemon wedges. (serve with

vegetable, corn bread or choice of bread)

Tartar Sauce: Combine 1 c. mayonnaise. 1 tsp. Worcestershire sauce, 2 tsp. fine chopped

onion, 2 tbs. fine chopped dill pickle, 2 tbs. fine chopped stuffed green olives,

2 tsp. fine chopped parsley and blend well.

Makes about 1 1/4 c.

GOLD RUSH TACOS

1 (14 3/4 oz.) can salmon

1- 1 1/2 c. thick and chunky salsa

1 (4 oz.) can green chilies (diced and drained)

1 (8 3/4 oz.) can black beans (rinsed and

drained)

8 corn taco shells or 8 corn tortillas

Suggested Toppings: salsa, lettuce, chopped tomatoes, chopped green

on-ion, shredded cheese, avocado or guacamole and sour cream, sliced

black olives

If using tortillas instead of prepared taco shells; fry them lightly in a little

bit of margarine, fold over and set aside. Drain and flake salmon, remove

any skin or bones.

Set aside. Combine salsa, chilies and beans in a lg. saucepan, stir and

heat through. Add salmon, stir gently and heat through. Arrange taco

shells on a serving platter and fill with salmon mixture, about 1/2 full.

Serve with separate bowls of toppings (your choice)

Serves 4.

(Serve with Spanish rice, refried beans)

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GRATIN OF COD (OR PERCH), POTATOES

AND PEPPERS

2 tbs. olive oil

1/2 c. plain bread crumbs

1 each green, yellow, red bell peppers (cut in

narrow strips)

1 med. onion (cut in narrow strips)


1 1/2 lb. baking potatoes (about 3 lg.)

(scrubbed and sliced thin)

1 tsp. salt


1 1/2 lb. codfish filets (thick, fresh, cut in six

portions) or 1 1/2 lb. perch filets (thick, fresh,

cut in 6 portions)

1/2 c. low fat milk

cooking spray

Heat 1 tbs. oil in lg. nonstick skillet over med. high heat, add bread crumbs and stir until lightly toasted. Remove to a small bowl, set aside. Wipe skillet clean. Heat remaining oil in skillet; add peppers, onion and garlic. Sauté until just starting to brown. Remove from heat.

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Layer 1/2 potatoes in a sprayed, shallow 2 qt. baking dish. Sprinkle with

1/2 the salt and pepper. Top with fish, half the pepper mixture. Cover

with remaining potatoes, salt and pepper and pepper mixture. Drizzle with

milk; sprinkle with bread crumbs.

Cover tightly. Bake at 375º for 1 hr. 10 min. Uncover and bake for 10

min. longer or until potatoes and fish are tender when pierced.

Makes 6 servings.

(complete meal - bread and or dessert)

MAPLE GLAZED SHRIMP AND SCALLOPS

WRAPPED IN BACON

2 tbs. maple syrup

1 tbs. malt vinegar

16 sea scallops (about 1/2 lb.)

16 med - lg. shrimp (1 - 1 1/4 lb.) (cleaned

and de-veined)

16 strips bacon (cooked, but not too crisp)

Prepare grill, (can be done under broiler; watch carefully). Put a scallop in-

side the curve of the shrimp, wrap with bacon strip. Secure with toothpick.

Brush with mixture of syrup and vinegar. Grill for about 3 min. per side. Note: This recipe was designed to be an appetizer, but could be served as

a main dish.

Makes 16 servings as an appetizer, 4 - 6 as a main dish.

(serve with crisp salad, vegetable, rice or pasta.)

145

SALMON CASSEROLE

2 tbs. margarine

2 c. mushrooms (sliced)

1 1/2 c. carrots (diced)


1 c. frozen peas (or leftover)


1/2 c. red bell pepper (chopped)


1 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried basil

4 c. rice (cooked)

1 (15 oz.) can red or pink salmon (drained,

cleaned, flaked)



1/2 c. black olives (sliced)

Melt margarine in a lg. saucepan over med. heat. Add mushrooms,

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carrots, celery, peas, onion, red pepper, parsley, salt, pepper and basil.

Cook and stir 10 min. or until vegetables are tender.

Add rice, salmon, soup and cheese, mix well. Pour into a sprayed or

greased 2 qt. casserole. Sprinkle olives on top, bake at 350º for 30 min. or

until hot and bubbly.

Serves 8.

(Serve with herbed muffins, sourdough or French bread)

SALMON CROQUETTES

1 (15oz.) can salmon

1 lg. egg

1/4 c. flour

1/4 c. potato flakes

1 sm. onion (grated or chopped fine)

1 heaping tsp. baking powder

oil (for frying)

garnish: fresh dill and lemon wedges

147

Drain salmon, reserve 1/4 c. liquid. Remove any skin and bones. Place salmon

in mixing bowl, break into small pieces. Add egg, mix thoroughly. Stir in flour,

potato flakes, onion and pepper.

Combine baking powder and reserved liquid. Stir into salmon mixture until well

combined. Form mixture into 24 croquettes. (Croquettes are small round balls

or long rounded fingers.)

Note: if mixture is too soft to shape, cover and chill for 1/2 hr. Drop croquettes

in hot deep oil and fry, without crowding for 3 - 5 min. or until golden brown

on all sides. Drain on paper towel.


(serve with sliced tomatoes, spicy cocktail sauce, fresh salad, rice)

TATER CRUST TUNA PIE

Crust:

1 c. flour 1/2 c. potato flakes

1/2 c. margarine

3 - 4 tbs. ice water

1 (2.8 oz.) can French fried onions (divided)

In a med. bowl, combine flour and potato flakes, cut in margarine until

crumbly. Add water, 1 tbs. at a time, until dough is just moist enough to

hold together. Press pastry over bottom and up the sides of a 9 or 10 in.

pie pan. Flute edge. Sprinkle 1/2 onions into pastry shell. Set aside.

Filling:

3/4 c. potato flakes

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1 c. cheddar cheese (shredded, divided)

2 tbs. green olives (chopped)

1 (6 1/2 oz.) can tuna (drained, flaked)


1 egg

Combine all ingredients (except 1/2 cheese). Pour filling into shell over on-

ions. Bake at 350º for 25 - 30 min or until knife comes out clean. Sprinkle

with reserved cheese and onions, bake for 5 - 10 min., or until cheese

melts. Let stand 5 min. before serving.

Make 6 - 8 servings.

(serve with salad - dessert)

TUNA CAKES

2 (6 oz.) cans tuna in water (solid white is

best, but can use light)

1 lg. egg


1/4 c. flour

3/4 c. cracker crumbs


1 heaping tsp. baking powder

oil for frying

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lemon slices or wedges

Drain tuna, reserve 1/4 c. liquid. Put in a bowl and break apart, add egg

and mix well. Mix in pepper, flour, cracker crumbs and onion, combine

thoroughly. Mix together baking powder and reserved liquid, pour into tuna

mixture, blend well.

Form into patties or cakes and fry for 2 - 3 min. on each side until golden

brown.

Serves 4 - 6.

Garnish with lemon slices.

(Serve with sliced tomatoes, salad, vegetables, rice)

TUNA SPINACH BAKE

2 (10 oz.) pkg. frozen spinach (chopped)

1/4 c. margarine

1/4 c. flour

1 tsp. salt

1/4 tsp. pepper


1/8 tsp onion salt

2 c. milk

1/2 c. mayonnaise

1 tbs. lemon juice

1 (6 1/2 oz.) can tuna

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1 c. croutons or 1/2 c. cheddar cheese

(shredded)

Cook spinach as directed on pkg., drain and set aside. Melt margarine in

saucepan over low heat. Blend in flour and seasonings. Cook on low, stir-

ring until mixture is smooth and bubbly. Remove from heat, stir in milk. Re-

turn to heat and bring to a boil, stirring constantly, boil 1 min.

Blend in mayonnaise and juice. Spread tuna in an un-greased 10 x 6

shallow baking dish. Top with half the sauce. Mix together sauce and

spinach; pour over tuna.

Sprinkle with croutons or cheese and bake, uncovered 25 - 30 min.

Makes 6 servings.

(serve with baked potato, sliced tomatoes and or bread)

TUNA TEMPTER



2 tbs. margarine

1 (10 1/2 oz.) can cream of celery soup

1/2 soup can milk

1 (6 1/2 oz.) can tuna (in water, drained and

flaked)

2 tbs. pimento (diced) (optional)

4 - 4 1/2 c. cooked noodles

1/4 c. buttered bread crumbs

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In a med. skillet, melt margarine, sauté celery and onion until tender- crisp.

Blend in soup and milk, add tuna and pimento. Combine mixture with

noodles in 1 1/2 - 2 qt. casserole.

Top with crumbs. Bake at 350º for 25 - 30 min. or until top is lightly brown.


(Serve with vegetable or salad - dessert)

152

Soups

153

BEEF AND BARLEY HEARTY SOUP

2 slices bacon (cut in 1/4 in. pieces)

3 lb. bone-in beef chuck roast or steak

2 tsp. plus 1 tbs. vegetable oil

4 lg. stalks celery (cut in 1/2 in. slices)

3 med. carrots (cut in 1/2 in. slices)

2 small parsnips (peeled, cut in 2 in. pieces)

2 sm. turnips (peeled, cut in 2 in pieces)


1 (1/2 lb.) pkg. mushrooms (cut in quarters or

eighths if lg.)

3 tbs. tomato paste

12 c. water

2 tbs. soy sauce

1 (16oz.) pkg. pearl barley (picked over,

rinsed, drained)

In 6 - 8 qt. stockpot, cook bacon over med. heat, 5 min. or until lightly

browned. Remove bacon, put into a bowl. Trim beef, discard fat; cut in 1 in. chunks (reserve bone), put beef and bones in pot and cook over med. high

heat until brown on all sides. Add 2 tsp. oil, if necessary.

Reduce heat if oil begins to smoke. With slotted spoon, remove beef, add to

bacon. With heat on med. add remaining oil to pot, add celery, carrots, parsnips, turnips, onion and mushrooms.

Cook covered 15 min., until vegetables are tender, stir occasionally. Add

tomato paste; cook 1 min., stirring. Return meat, bacon and juices to pot, stir in water, soy sauce and salt.

154

Heat to boiling, reduce heat, simmer, covered, 45 min., stir occasionally.

Remove, discard bones. Stir in barley, heat to boiling. Reduce heat; simmer, covered 40 min. or until beef and barley are tender. Stir occasionally.

Serves 12.

(complete meal- serve with whole wheat muffins, biscuits, cornbread)

BROCCOLI MUSHROOM CHOWDER

2 lb. fresh broccoli

1/2 c. water

1 c. margarine

1 c. flour

4 c. chicken broth or bouillon cubes and water

to equal

4 c. Half & Half or 2 (12 oz.) cans evaporated

milk and water to equal

8 oz. fresh mushrooms (sliced)

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. tarragon

Cut broccoli into 1/2 in. pieces, stems and all. Steam in water until tender-

crisp. Do not drain, set aside. In a lg. Dutch oven or stock pot, over med

heat, melt margarine, add flour. Cook, stirring constantly for 2 - 4 min., do

not brown.

Stir in broth, bring just to a boil. Turn heat to low, add milk, mushrooms,

broccoli, liquid and seasonings. Heat through, but do not boil.

155

Makes approx. 8 servings.

(serve with crusty bread, cornbread or whole wheat muffins)

CABBAGE, POTATO AND BAKED BEAN SOUP


3 med. potatoes (peeled and diced, about 2

1/2 c.)

1 c. celery (sliced thin)


1 lb. green cabbage (shredded)

4 c. chicken broth (can or box)

1 bay leaf


1 (16 oz.) can pork and beans in tomato sauce

(any kind, your choice)

Heat oil in 3 qt. saucepan, add potatoes and onion. Sauté for 5 min. or until onion is tender. Stir in cabbage, cover and cook until tender- crisp, over med. heat, stir occasionally. Add broth and bay leaf. Bring to a boil, reduce heat, cover and simmer 20 min. or until potatoes and cabbage are tender. Remove bay leaf. Stir in beans and cook for another 5 min. or until beans are completely hot and to blend flavors. Makes 9 cups, approx.

156

(Serve with crusty bread or cornbread)

HAM AND BEAN SOUP

1 sm. pkg. of Navy beans (sm. white beans)

2 - 3 carrots (peeled and sliced)


1 ham hock or 1 - 1/2 c. of leftover ham

(cubed)


The night before, clean and sort the beans, removing any that don't look good. In a lg. crock pot, place your beans and cover with water, 2 - 3 in. higher than top of beans. Cover and let soak overnight. The next morning, turn your crock -pot on high. Add the rest of the ingredients and let cook all day. Makes 8 - 10 servings. (Serve with corn bread, biscuits or your choice)

HEARTY CHEESY POTATO SOUP

3 c. potatoes (peeled and cubed)

4 c. water

2 c. milk

157

1 pkg. frozen vegetables (cauliflower, broccoli,

carrots)

1 lb. American cheese (cubed)

2 tbs. margarine


parmesan cheese

Place potatoes in lg. pot with water; bring to a boil, reduce heat and

simmer 15 min. or until tender, drain. Add milk and vegetables to

potatoes; bring to a gentle boil over med. heat, reduce heat.

Add cheese, margarine and season to taste. Heat over low until vegetables

are tender and cheese is melted. Put shaker of parmesan cheese on table.

Makes 6 servings.

(serve with crusty bread, biscuits or bread of choice)

ITALIAN BREAD SOUP

2 (15 oz.) cans beef broth

2 soup cans water

3 (15 1/2 oz.) cans stewed tomatoes

8 c. Italian or French bread (stale, break into 1

in thick slices, include crusts)

1 lb. Italian sausage or sausage meatballs



158


parmesan cheese (topping)

In a lg. pot, break up tomatoes, add broth, water and bread. Bring to a boil over high heat. Reduce heat, cover and simmer 25 min., stir occasionally, until slightly thickened. Meanwhile, remove sausage casings, break up and brown in a lg. nonstick

skillet. Drain on paper towels. Leave about 1 tsp. drippings in skillet; add

onion and sauté until golden.

Add sausage, cheese and seasoning to broth mixture. Cook 5 min. or until

heated through. Place 1 c. of bread into each bowl. Ladle meat and broth

mixture into bowls, sprinkle with parmesan. Makes approx. 12 c. about 8 servings.


MEXICAN CHICKPEA SOUP

2 lb. butternut squash (peel, cut in half, seed,

cut in 1 in. chunks)

1 red bell pepper (cut in 1 in. chunks)

1 med. onion (cut in 12 wedges)

6 cloves garlic (peeled)

1/2 tsp. salt

1/4 tsp. pepper

1 1/4 tsp. dried oregano

159

1 tsp. ground cumin

1/2 tsp. cinnamon

5 c. water

1 (15 oz.) can chickpeas (garbanzo beans)

1 (14 1/2 oz.) can diced tomatoes

1 (7 oz.) can corn (drained)

1 - 2 tsp. chipotle peppers (canned, minced in

adobo sauce)

1/2 c. cilantro (chopped)

Heat oven to 425º. Put fresh vegetables, garlic, 1 tbs. oil, salt and pepper in a bowl, toss to coat and mix. Spread in a single layer on a rimmed baking sheet. Roast stirring once, 25 min. or until vegetables are slightly brown and tender. Heat remaining oil in a lg. saucepan over low heat, stir in oregano, cumin

and cinnamon. Cook about 1 min. Then stir in water, chickpeas, tomatoes,

corn and peppers.

Bring to a boil; reduce heat and simmer, 15 min. to blend flavors. Stir in

roasted vegetables and cilantro. Reheat if necessary.

Makes 4-6 servings

(Serve with warmed flour tortillas, butter or margarine)

PORTUGUESE POTATO AND KALE SOUP



160


4 Beef bouillon cubes

3 med. all-purpose potatoes (about 1 lb.)

(clean and cut in 1/2 in. cubes)

1 lb. fresh kale (tough stems removed, leaves

rinsed and chopped)

6 oz. kielbasa (cubed)

1/2 tsp. salt

1/4 tsp. crushed red pepper

6 c. water

Heat oil in a 4 - 5 qt. pot. Add onion and garlic and stir over med. heat until

translucent, about 2 min. Add 6 c. water, bouillon cubes, potatoes and kale.

Bring to a boil, reduce heat and simmer, uncovered, 12 - 15 min. until

potatoes are tender. Stir in Kielbasa, salt and red pepper. Heat through, 2 -

3 min.

Makes 8 cups.

(serve with choice of bread)

POTATO SOUP WITH SAUSAGE

1 lb. pork sausage links (cut in 1/4 in. slices)

1 c. celery (sliced)



161

1/2 tsp. salt

2 tbs. flour

1 (14 1/2 oz.) can chicken broth or bouillon

cubes and water to equal

1/2 c. water

4 med. potatoes (peeled, diced) (about 4 c.)

1 c. milk

1 (14 1/2 oz.) can cut green beans (drained)

parsley (chopped)

Brown sausage in a heavy skillet over med. heat. Remove sausage, set

aside. Keep 1 tbs. drippings, sauté celery, onion, thyme and salt until onion

is tender. Stir in flour, cook 1 min.

Gradually stir in broth and water, stir until mixture comes to a boil. Add

potatoes, cover and simmer 25 min. or until potatoes are tender. Allow

soup to cool, remove 2 cups of soup mixture and place in blender to puree'.

Return to soup and add beans, milk and sausage. Heat through. Sprinkle

with parsley.


(serve with crusty bread)

SPINACH AND POTATO SOUP

2 tbs. olive oil



162

6 med. potatoes (cut in small chunks)

3 1/2 c. chicken broth

3 1/2 c. water

1 (10 0z.) bag fresh spinach (washed and

drained)


parmesan cheese (grated)

In a lg. pot or Dutch oven, heat oil and sauté garlic and onion until just

translucent. Add broth and water, then potatoes. Cook until potatoes are

tender. Then add spinach and simmer until stems are tender.

Salt and pep-per to taste. Put parmesan cheese on table for individual use.


(serve with crusty Italian or garlic bread)

Alternative: For Pasta e Faggioli, substitute canned beans for the

potatoes and stir in a cooked pasta with the spinach.

SPLIT PEA SOUP

1 sm. pkg. split peas

2 - 3 carrots (cleaned and sliced thin)

1 lg. onion (chopped fine)

1 ham hock or 1 - 1/2 c. leftover ham (cut in

small chunks)

Salt and pepper (to taste)

163

The night before, wash and sort the peas. Place in crock pot and cover with water 2 - 3 in. above peas. Next morning, add all ingredients and turn crock pot on high. Let cook for 4 -

5 hrs. Then check for doneness. Remove ham hock, cool, remove meat and

shred.

Return meat to pot. Use an elec. mixer and puree' the ingredi-ents. Leave a

few sm. chunks.

Serves 6 - 8.

(Serve with bread of choice)

WILD RICE SOUP

1 c. wild rice (uncooked)

3 c. boiling water

2 strips smoked bacon



1/2 c. carrots (peeled, sliced)

1 (14 1/2 oz.) can chicken broth or bouillon

cubes and water to equal

2 (10 3/4 oz.) cans cream of mushroom soup

(undiluted)

2 soup cans milk

1 (4 oz.) can mushrooms (sliced, un-drained)

1 tsp. seasoned salt

164

pepper (to taste)

Combine rice and boiling water in a lg. pot, simmer 50 - 60 min., covered.

Drain off excess liquid, set aside. In a skillet, fry bacon, drain on paper

towel, crumble. Set aside.

In about 1 tbs. bacon drippings, sauté onion, celery and carrots. In a lg.

kettle or Dutch oven, combine broth, soup, milk, mushrooms, salt, pepper,

bacon, vegetables and rice. Cover and simmer for 1 hr.


(serve with crusty bread)

Don’t forget to check Grandma’s website once in a while for updates!




165

Turkey

166

SMOKED TURKEY OR CHICKEN AND BLACK

BEAN ENCHILADAS

Enchiladas:

8 oz. sliced smoked chicken or turkey (cut in

strips)



1/2 c. mild salsa

1/4 c. sour cream

8 (6 - 7 in.) flour tortillas

Sauce:

3/4 c. mild salsa

1/4 c. sour cream

2 tbs. cilantro (chopped)


Mix all the enchilada ingredients (except tortillas) in a med. bowl. Place 1/2 c.

mixture down center of each tortilla. Roll up and place seam side down in a 13

x 9 baking dish. (If necessary to fit, place a couple lengthwise in dish.)

Mix sauce ingredients together. Spoon over enchiladas. Sprinkle with

cheese. Cover with foil and bake at 350º for 30 to 35 min. until cheese is

melted and filling is hot.


(serve with refried beans, Spanish rice or a salad)

167

TURKEY AND GREEN BEAN CASSEROLE

1 (7 oz. pkg.) herb seasoned stuffing mix

3/4 c. chicken broth

1 (10 3/4 oz.) can cream of mushroom or

cream of chicken soup

1/4 c. milk

1/4 tsp. pepper

1 (10 oz.) box frozen French style green beans

(thawed, drained)

2 c. leftover turkey or chicken (1 1/2 in. cubes)

(or combination)

1/4 c. almonds (slivered, roasted) (optional)

Spray or grease 11x 7 baking dish. Pour stuffing cubes in bottom. pour broth over cubes, stir to mix. Combine soup, milk and pepper in lg. bowl. Stir in turkey/chicken and green beans. Spoon over stuffing cubes, top with almonds. Bake uncovered 30 - 35 min. or until heated through. Makes 4 - 5 servings. (serve with cup of soup or salad - dessert)

168

TURKEY CHILI

1 tbs. olive oil

1 lb. ground turkey


2 1/2 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. pepper

1 (14 oz.) can chicken broth or chicken bouillon

and water


1 (10 oz.) box frozen corn

1/2 c. uncooked converted white rice

1/2 c. green salsa (salsa Verdi)

1 c. sweet onion (chopped)

1/2 c. cilantro (chopped)

Heat oil in deep skillet over high heat. Add turkey and garlic and cook 3 - 4

min. until meat is broken up and slightly brown. Add cumin, salt and pep-

per, cook, stirring, 30 sec.

Stir in broth, beans, corn, rice and salsa. Bring to a boil, reduce heat, cover

and simmer, stirring occasionally, 20 - 30 min. or until rice is tender.

Remove from heat, stir in onion and cilantro.

Ladle into bowls and serve with sour cream, extra salsa.

(this is a bit spicy, serve with tortilla chips - bread)

169

TURKEY ENCHILADAS



1 tbs. margarine

2 c. turkey (cooked, diced)

1 (4 oz.) can green chilies (diced) or 1/4 c.

green pepper (minced)


2 tbs. margarine

3 tbs. flour

2 c. chicken broth (or chicken bouillon cubes

and water)

1/2 c. sour cream

8 corn tortillas

1 1/2 c. cheese (shredded) (any cheese that

melts well will work)

1 (4 oz.) can black olives (sliced)

In a lg. nonstick skillet, sauté onion and garlic in 1 tbs. margarine, stir in turkey, chilies (reserve 1 tbs. for garnish) and oregano. Heat thoroughly. Set aside. In saucepan melt 2 tbs. margarine, stir in flour, cook for 1 min. Gradually stir in broth. Cook until thickened. Add sour cream, remove from heat. Stir 1/2 c. sauce into turkey mixture. Have a 9 x 13 shallow baking dish buttered and ready. Dip each tortilla into

170

sauce and fill with 4 tbs. turkey mixture and 2 tbs. cheese. Roll and place in

baking dish.

Pour remaining sauce over and sprinkle remaining cheese, chilies and olives

over top. Bake at 375º for 20 min. This is not a spicy dish, but can be

served with a salsa if desired.

Serves 4, can be doubled.

(serve with fresh salad, refried beans, Spanish rice)

TURKEY OR CHICKEN CANNELLONI

White Sauce:

2 tbs. margarine

3 tbs. flour

1 1/2 c. low fat milk

pinch of salt

pinch of nutmeg

Melt margarine in a 1 qt. saucepan, add flour, stir over med. heat 1 - 2

min. Whisk in milk, salt and nutmeg. Bring to a low boil and cook, whisking

often, 3 min. or until thickened. Remove from heat and cover surface with

plastic wrap, so skin will not form. Set aside.

Filling:

1 sm. onion (cut up)

1 lb. ground turkey or chicken

1 c. frozen spinach (thawed)

1/2 c. ricotta cheese

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1 lg. egg

1/2 tsp. nutmeg

1/2 tsp. salt

Fine chop onion in a food processor; add other ingredients, process until

blended. Stir in 1/2 c. of white sauce.

16 no-cook cannelloni noodles

2 c. spaghetti sauce (bottled or fresh)

Spread 1/2 c. spaghetti sauce in the bottom of a 9 x 13 baking dish. Put

filling into cannelloni tube and place in dish. Repeat and fill all tubes.

Spread rest of spaghetti sauce over and pour rest of white sauce over and

top with parmesan cheese. Bake at 375º for 45 - 55 min., covered. Remove

cover and bake for an additional 15 min. or until cheese just begins to

brown.


(serve with fresh salad, crusty or garlic bread)

TURKEY TETRAZZINI

8 oz. pkg. egg noodles (cooked, drained)

1 (10 1/2 oz.) cream of mushroom soup

3 tbs. sherry or dry white wine

2 - 3 c. Turkey (leftover, cubed)

1/4 c. green pepper (chopped)


172


In an un-greased 2 qt. casserole; mix together all ingredients (except

cheese) Sprinkle with cheese. Bake at 350º for 30 min.


(salad - dessert)

173

Vegetables

174

CHEDDAR BROCCOLI TART

1 1/2 c. milk

3 eggs

1 pkg. Knorr Leek Soup mix

1 pkg. (10 oz.) frozen chopped broccoli

(thawed and drained)

1 1/2 c. cheese (shredded) cheddar, Swiss, or

jack (each or a combo)

9 in. unbaked deep dish pie shell or frozen

deep dish pie shell (unthawed)

In large bowl, whisk eggs, milk and soup mix. Stir in broccoli and cheese.

Pour in pie shell and bake at 375º, 40 min. or until knife comes out clean. Let

stand 10 min. before cutting.

(side salad or crisp hash brown potatoes)

CHEESY BROCCOLI AND RED-PEPPER ROSTI



1 sm. or 1/2 lg. red bell pepper (chopped)

12 oz. broccoli (coarsely chopped)

175

2 tbs. water

1 tsp. salt

4 lg. baking potatoes


1 c. extra sharp or sharp cheddar cheese

(shredded)

In lg. nonstick skillet with oven safe handle (or with handle wrapped double

with foil, making oven safe) heat 1 tbs. oil over med. heat. Add onion and

pepper; cook for 6 - 7 min., until tender, stir frequently. Add broccoli, water

and 1/4 tsp. salt; cover, cook until broccoli is tender, about 4 min. Stir

once. Transfer broccoli mixture to med. bowl. Set aside. Wipe skillet clean

with paper towel. Peel, coarsely grate potatoes, pat dry with paper towels.

In lg. bowl, toss potatoes with pepper and salt. In skillet, heat 1 tbs. oil

over med. heat. Add 1/2 potatoes to cover bottom of skillet, push down

with spatula. Leave 1 in. border, top potatoes with vegetables, then

sprinkle with cheese. Cover with remaining potatoes, pat to edge of skillet.

Cover vegetables entirely. Cook 5 min. until brown. Gently shake skillet

from time to time to keep from sticking. Place lg. round flat platter over

skillet; flip over to invert pancake. Heat remaining oil in skillet; slide pan-

cake back into skillet. Cook 5 min., until brown.

Heat oven to 400º and place skillet uncovered in oven and bake 15 min. or

until potatoes are cooked and tender. Serve in skillet or slide onto a serving

platter. Cut into wedges.

Serves 4 - 6.

(serve with side salad - sliced tomatoes and cottage cheese- bread of

choice)

176

GRILLED VEGETABLE KABOBS

1 lg. red bell pepper

1 lg. zucchini

1 lg. yellow squash

12 med. - lg. mushrooms

1/2 c. Italian salad dressing

1 pkg. Rice-A-Roni (herb and butter)

1 lg. tomato (lg. chop)

1/4 c. fresh parmesan cheese (shredded)

Cut red pepper in 12 (1 in.) pieces. Cut zucchini and yellow squash cross-

wise in 12 (1/2in.) slices. In a large bowl put all vegetable pieces, pour

dressing over and let marinade for at least 15 min.

Then thread onto metal skewers or bamboo skewers that have been soaked

in water for 20 min. Prepare Rice-A-Roni. While rice is simmering, grill

kabobs or broil 4 - 5 in. from heat 12 - 15 min. or until tender and

browned, turning once. Stir tomato into rice. Serve on a lg. platter with

kabobs resting on top of rice.

Makes 4 generous servings.

(dessert)

HAM AND SQUASH CASSEROLE

2 lg. or 4 med. yellow squash (cooked until

tender)

1 lg. onion (chopped and lightly browned in 2

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tsp. margarine)

1 lg. egg (beaten with 3 tbs. milk)

1/2 c. sour cream

1/2 tsp. garlic salt

1/2 tsp. lemon pepper seasoning

3/4 c. cheese (shredded, all one kind or mixed)

1 c. ham (leftover, cooked and cubed sm.)

Seasoned bread crumbs

cooking spray

Spray a 1 1/2 - 2 qtr. casserole. Mix all ingredients together (except for

bread crumbs) and pour into casserole. Sprinkle crumbs on top. Bake at

350º for 30 - 35 min.

Makes 4 servings.

(serve with salad, bread)

INDIAN POTATO AND VEGETABLE CURRY




1 tbs. curry powder

1 tsp. ground ginger

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1 tsp. salt

6 med. all-purpose potatoes (scrubbed, cut in

3/4 in. cubes)


1 lb. fresh spinach (rinsed, torn in bite size

pieces)

Heat oil in lg. nonstick skillet. Add onion, garlic, curry powder, ginger and

salt. Stir over med. heat until onions are translucent, about 2 min. Stir in

potatoes and peas. Add 1 1/2 c. water, bring to a boil.

Cover, reduce heat and simmer 10 - 12 min. or until potatoes are tender.

Add spinach, cover and steam for 2 - 3 min. or until spinach wilts, stir.

Makes 4 servings.

(main or side dish, serve with salad and bread)

TEX MEX TORTA

4 flour tortillas

1 c. refried beans

1 (4 oz.) can green chilies (chopped, un-

drained)

1 c. tomato (chopped)

1 c. salsa

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1 1/2 c. cheddar cheese (shredded)


cooking spray

Spray a 9 in. pie pan with cooking spray. Mix together beans, chilies and

tomatoes. Place 1 tortilla in pie pan, spread with 1/4 of bean mixture.

Top 1/4 salsa and 1/4 cheese. Place second tortilla on top and repeat 3

times. Top last layer with olives then cheese. Cover loosely with foil and

bake at 350º for 25 - 30 min. or until heated through and cheese is

melted. Cut in to 4 - 6 wedges.

(Serve with Spanish rice and or dessert)

TUSCAN BEANS AND VEGETABLES

3 (19 oz.) cans cannellini or other large white

beans (rinsed)

1 1/2 lb. butternut squash (peeled, seeded, cut

in 1 in. chunks)

1 med. onion (cut in thin half rounds)

1 (10 oz.) box frozen chopped spinach (thawed

and squeezed dry)

1 tbs. grated lemon peel (zest)

1 tsp. dried thyme

1/2 tsp. dried sage

1/2 tsp. salt

180

1 c. chicken broth (or use bouillon cube and

water)

1 c. mozzarella (shredded)


Mix all ingredients (except cheeses) in a 13 x 9 baking dish. Cover tightly

with foil. Bake at 350º for 55 min. or until squash is tender.

Remove foil; sprinkle cheese on top and bake uncovered 5 - 10 min. or

until cheese melts.

Makes 6 servings as a main dish or 8 as a side dish.

(main - serve with crusty bread. side - serve with pork or chicken)

VEGETABLE BOW-TIE SALAD

1 lb. slender Italian eggplants (trimmed)

1 lb. sm. zucchini (trimmed)

1 lb. med. yellow squash (trimmed)

1 c. olive oil

3 med. tomatoes (diced to 1/4 in. chunks)

1 lb. farfalle (bow-tie) pasta (cooked, drained

and cold)

1 c. fresh basil leaves (lightly packed)

1 tsp. fresh lemon peel (grated) (zest)

1 tbs. fresh lemon juice

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1 1/2 tsp. salt


Prepare grill (or can be done under the broiler). Slice zucchini, yellow

squash and eggplant lengthwise, 1/4 in. thick. Brush both sides with olive

oil and grill or broil until charred and tender. Watch carefully. Cut vegetable

slices into 1/4 - 1/3 in. dice and put into a lg. serving bowl.

Add pasta to bowl, then add tomatoes and toss to mix. Put basil, zest,

juice, salt, pepper and remaining olive oil into blender and blend until

smooth. Pour over ingredients in bowl, toss well to coat. Serve this dish at

room temperature.

Serves 8 - 10.

(serve with crusty bread - dessert)

VEGETABLE LASAGNA

1 tsp. plus 2 tbs. olive oil


2 (10 oz.) bags fresh spinach (washed and

dried)

1/4 tsp. salt

1/4 tsp. pepper

1 lb. Portobello mushrooms (cleaned and

sliced) or

1 lb. white mushrooms (less expensive)


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1 (26 oz.) jar marinara sauce or

homemade fresh marinara sauce

12 no-cook lasagna noodles

1 (32 oz.) carton ricotta cheese or cottage

cheese

8 oz. Fontina cheese (shredded) or

8 oz. mozzarella cheese (shredded)

Heat 1 tsp. oil in a lg. skillet; add onion and sauté until just tender. Add spinach in small batches until all is wilted. Transfer to a bowl, stir in 1/2 salt and pepper. Set aside. Repeat procedure with oil and mushrooms, salt and pepper. Pour marinara sauce into skillet and scrape bottom to get any little bits. Re-

move from heat. Spread 1/2 c. sauce into 9 x 13 baking dish. Top with 3

lasagna noodles (careful not to let noodles overlap or touch sides of dish.)

Cover sauce with 1/3 of the ricotta cheese, all of the mushrooms.

Then cover with 1/2 c. sauce and 1/2 c. Fontina or mozzarella cheese.

Repeat layers, use 1/2 of the spinach where the mushrooms would be. Top

with remaining noodles, sauce and cheese.

Cover with foil. Bake at 350º for 50 min., uncover and bake for 10 min.

longer.

Makes 8 servings.

(complete meal - crusty or garlic bread)

VEGGIE PIZZA

1 prepared pizza crust

1 pkg. frozen chopped spinach (thawed,

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squeezed dry)

1 box mushrooms (sliced)

1 red bell pepper (sliced thin)

1 med. onion (chopped or sliced thin)

1 c. ricotta or cottage cheese

1 c. mozzarella (shredded)


Spread ricotta over crust, top with vegetables. Sprinkle parmesan first and

the mozzarella on top. Bake at 375º until vegetables are tender and cheese

is slightly browned.

Serves 4 - 6.

(dessert)

Note: Vegetables can vary; use what you have on hand. Use your

imagination. Sliced tomatoes, sliced zucchini, etc.

184

Cooking's Frequently Asked Questions

Common Cooking Terms

What cooking method does the term "Bake" refer to and what foods are

commonly prepared in this manner?

Baking refers to cooking food in the dry heat of an oven. Foods commonly baked

are breads, cakes, and roasts.

What cooking method does the term "Blanch" refer to and what foods are commonly prepared in this manner? Blanching refers to the method of loosening the skin on vegetables and fruits by plunging them into boiling water for a short period of time. Blanching is also used to help preserve their color. What cooking method does the term "Boil" refer to and what foods are commonly prepared in this manner? Boiling refers to cooking foods fully immersed in boiling water, where bubbles are constantly breaking the surface of the water. Foods commonly cooked this way are pastas, vegetables, and soups. What cooking method does the term "Braise" refer to and what foods are commonly prepared in this manner? Braising refers to cooking food long and slow in a few inches of liquid. The food is not quite covered by the liquid, producing both a steaming and stewing effect. This long, slow cooking method allows you to use less expensive cuts of meat because the fibers break down, making it tender. Foods commonly braised are

185

large, tough cuts of meat such as chuck steak. Vegetables and broth are usually added to pro-duce a tasty mixture of flavors. What cooking method does the term "Broil" refer to and what foods are commonly prepared in this manner? Broiling refers to cooking food in an oven with an in-tense heat source above the food. Broiling pans are usually used to hold the food, allowing the fat to be collected in the pan under the grate so that flare ups don't occur. Foods commonly broiled are steaks, poultry, fish fillets, and vegetables. What cooking method does the term "Grill" refer to and what foods are commonly prepared in this manner? Grilling refers to cooking food over an intense source of heat. This heat is usually provided by charcoal or gas grills. Because of the high heat, using thinner pieces of meat or vegetables produces the best results. Popular items cooked on a grill are steaks, chicken, ribs, fish fillets and vegetables. What cooking method does the term "Fry" refer to and what foods are commonly prepared in this manner? Frying refers to cooking food in fat over high heat. Deep-frying refers to immersing the food entirely in hot fat and cooking until crispy. Common fried foods are eggs, vegetables, and hamburgers. Common deep-fried foods are French fries and breaded vegetables.

What cooking method does the term "Parboil" refer to and what foods are

commonly prepared in this manner?

Parboiling refers to partially cooking foods by plunging them briefly into boiling

water. Foods commonly parboiled are potatoes, carrots, and rice.

186

What cooking method does the term "Poach" refer to and what foods are commonly prepared in this manner? Poaching refers to cooking foods in simmering, but not boiling liquid. Liquids could be water or vegetable stock. Foods commonly poached are eggs and fish.

What cooking method does the term "Roast" refer to and what foods are commonly prepared in this manner? Roasting refers to cooking food uncovered in an oven. Commonly roasted foods are meat roasts, poultry, fish and root vegetables like carrots, onions, and potatoes.

What cooking method does the term "Sauté" refer to and what foods are commonly prepared in this manner? Sautéing refers to cooking food in a hot pan, and is sometimes referred to as pan-frying. Butter or oil may be used to keep the food from sticking to the pan. Sautéing is performed in a pan over medium-high to high heat and constant attention must be used to keep the food from burning. Foods commonly sautéed are vegetables, steaks, chicken breasts, and fish fillets. Sautéing cooks the seasoning into the vegetables and acts to sear steaks, chicken breasts, and fish fillets to trap the juices in the meat.

What cooking method does the term "Scald" refer to and what foods are commonly prepared in this manner? Scalding refers to heating milk over medium-low heat until it foams, but doesn't boil. This is primarily done to shorten cooking times when making sauces and custards.

187

What cooking method does the term "Sear" refer to and what foods are commonly prepared in this manner? Searing refers to subjecting the food to high heat in a pan, under a broiler or in the oven to quickly brown it. Searing helps to lock in the juices in foods such as steaks before completing the cooking process. Foods commonly seared are steaks and beef roasts.

What cooking method does the term "Simmer" refer to and what foods are commonly prepared in this manner? Simmering refers to gently cooking food in liquid that is heated to just below the boiling point. Foods commonly simmered are soups and stews.

What cooking method does the term "Steam" refer to and what foods are commonly prepared in this manner? Steaming refers to cooking food over a small amount of simmering or boiling liquid in a covered pot. The trapped steam does the cooking. Foods commonly steamed are vegetables and shellfish.

What cooking method does the term "Stew" refer to and what foods are commonly prepared in this manner? Stewing refers to cooking food long and slow, completely covered in liquid. This long, slow cooking method allows you to use less expensive cuts of meat because the fibers break down, making it tender. Foods commonly stewed are cut-up pieces of tough cuts of meat such as chuck steak, and precut-up meat called stew meat in the stores. Stews consist of vegetables, broth, and stew

188

meat simmered for a long time to combine the flavors.

What cooking method does the term "Stir-fry" refer to and what foods are commonly prepared in this manner? Stir-frying is a method of frying. It is a technique usually used in preparing oriental dishes. Food is cooked in a wok with a small amount of oil over high heat. The food is continually tossed and stirred until cooked. Foods commonly used in stir-fry are diced chicken, chopped celery, bean sprouts, onion, and a number of oriental vegetables.

189

Measuring Quantities What are common abbreviations for measuring quantities in recipes?

t, tsp. = Teaspoon

tbs., T, TB, Tbs., Tbsp = Tablespoon C, c. = Cup

oz. = Ounce pt. = Pint qt. = Quart Gal = Gallon lb. = Pound gr = Gram

kg = Kilogram mL, ml = Milliliter L, l = Liter

How do I accurately measure recipe quantities if I don't have the required

meas-uring spoon, cup, etc.?

Pinch = Less than 1/8 Teaspoon 3 Teaspoons = 1 Tablespoon

2 Tablespoons = 1 Fluid Ounce

4 Tablespoons = 1/4 Cup

5 Tablespoons + 1 Teaspoon = 1/3 Cup

12 Tablespoons = 3/4 Cup

16 Tablespoons = 1 Cup

1 Pony = 1 Fluid Ounce

1 Jigger = 1-1/2 Fluid Ounces

1 Cup = 8 Fluid Ounces

2 Cups = 1 Pint or 16 Fluid Ounces

2 Pints = 1 Quart or 32 Fluid Ounces

4 Quarts = 1 Gallon or 128 Fluid Ounces

190

What are some equivalent quantities of recipe ingredients?

Food Quantity Equivalent

8 tablespoons butter 1 stick

4 tablespoons butter 1/2 stick 4 sticks butter 1 pound

1 pound granulated

sugar 2 cups 1 pound brown sugar 2 1/4 cups packed

1 cup heavy whipping

cream 2 cups whipped cream 1 large onion 1 cup chopped

3 medium apples or

bananas 1 pound 4 ounces nuts 2/3 cups chopped

1 cup uncooked rice 4 cups cooked

1 large tomato 3/4 cup chopped 3 to 4 tomatoes 1 pound

1 pound all-purpose

flour 4 cups sifted

8 ounces chocolate

chips 1 cup

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Common Substitutions What can I use as a substitute if I don't have the required dairy product?

1 cup whole milk 1 cup skim milk + 2 teaspoons melted butter

or

1/3 cup powdered milk + 1 cup water

or

1 cup soy milk

or

1 cup buttermilk + 1/2 teaspoon baking soda

or

1/2 cup unsweetened evaporated milk + 1/2 cup water

1 cup heavy cream 3/4 cup whole milk + 1/3 cup melted butter

1 cup skim milk 1 cup water + 1/4 cup nonfat powdered milk

or

1/2 cup evaporated skim milk + 1/2 cup water

1 cup sour milk 1 cup buttermilk or plain yogurt or 1 cup minus 1 table-

spoon milk, + 1 tablespoon lemon juice or white vinegar

Let stand 5-10 minutes.

1 cup sour cream 1 cup plain yogurt

What can I use as a substitute if I don't have the required leavening product? 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of

tartar What can I use as a substitute if I don't have the required sweetening

product?

1 cup sugar 1 cup honey or molasses + 1/2 teaspoon baking soda

1 cup brown sugar 1 cup white sugar + 1 1/2 tablespoons molasses

What can I use as a substitute if I don't have the required thickening

product?

1 tablespoon cornstarch 2 tablespoons all-purpose flour

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1 tablespoon arrowroot 2 1/2 tablespoons all-purpose flour

What other items can I use as substitutes in recipes?

1 cup broth 1 bouillon cube in 1 cup boiling water 1 2-3 inch vanilla bean 1 teaspoon pure vanilla extract 1 square unsweetened chocolate 3 tablespoons cocoa + 1 tablespoon butter 1 square semisweet chocolate 3 tablespoons cocoa + 1 tablespoon butter + 2 tablespoons sugar

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Metric Conversion Chart

For all of our non U.S. friends and

for those not used to U.S. measurements

Volume U.S. Units Metric

1 teaspoon (US) = 1/6 ounce 4.929 milliliters

1 tablespoon (US) = 0.5 ounce 14.79 milliliters

1 fluid ounce (US) = 1 ounce 29.57 milliliters

1 gill (US) = 4 ounces 118 milliliters

1 cup (US) = 8 ounces 236.6 milliliters

1 pint (US) = 16 ounces 473.2 milliliters

1 quart (US) = 32 ounces 946.3 milliliters

1 gallon (US) = 128 ounces 3.785 liters

1 cubic inch = 0.5541 ounces 16.387 milliliters

1 teaspoon (UK) = 1.2 teaspoons 6.16 milliliters

1 dessert spoon (UK) = 2.4 teaspoons 12.32 milliliters

1 tablespoon (UK) = 1.2 tablespoons 18.48 milliliters

1 fluid ounce (UK) = 0.96076 ounces 28.4 milliliters

1 gill (UK) = 1.2 gills 142 milliliters

1 breakfast cup (UK) = 1.2 cups 284 milliliters

1 pint (UK) = 1.2 pints 568 milliliters

1 quart (UK) = 1.2 quarts 1.136 liters

1 gallon (UK) = 1.2 gallons 4.546 liters

1 milliliter = 0.203 teaspoon 1 milliliter

1 centiliter = 2.03 teaspoons 10 milliliters

1 deciliter = 0.423 cup 100 milliliters

1 liter = 1.057 quarts 1000 milliliters

1 dekaliter = 2.642 gallons 10000 milliliters

1 teaspoon (metric) = 1.015 teaspoons 5 milliliters

1 tablespoon (metric) = 3.044 teaspoons 15 milliliters

1 standard cup = 1.0567 cups 250 milliliters

If you didn’t get this book from Grandma’s website you owe it to her and

yourself to at least check it out. www.pennypinching-grandma.com


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