|
Quick and Tasty Recipes
I like to cook so I do most of the
household cooking. Like most of you I'm always
pressed for time so I've come up with some simple, quick, tasty, dinners.
A deeper 10" skillet with lid is a must.
Most of the recipes require 30-40 minutes
preparation and cooking time. There will be a few that take longer, but worth
the time and effort. Click here to print
entire collection of recipes or click here for printing
help of selected recipes.
We're now looking for tasty and easy to prepare low-carb recipes. Share them if you
can.
Recipe
Menu
1
| George's One-Skillet Chicken
N Dumpling's |
| Four boneless chicken breasts cut into 1"
cubes |
| Five medium potatoes, peeled and quartered |
| One package frozen dumplings (Open Kettle) |
| Salt and pepper |
| ---------- |
| Place chicken breasts in cooker with about
1" of water, cover and cook on low heat for about 15
minutes. Add potatoes, dumplings and sufficient water to cover.
Salt and pepper to taste and simmer covered for another 30
minutes. |
Return to Menu
2
| George's One-Skillet Italian
Steak |
| Four cube steaks |
| One can diced tomatoes with Italian spices |
| Four ears of white sweet corn |
| Four yellow or two Zucchini squash, 1"
slices |
| ---------- |
| Place cube steaks in cooker and lightly brown
on both sides. Add diced tomatoes, ears of corn and small amount
of water. Simmer covered for about 30 minutes. Add squash and
simmer covered another 10 minutes. |
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3
| George's One-Skillet Spicy
Steak |
| Four cube steaks |
| One can diced tomatoes with peppers (Mexican or
Cajun) |
| Four ears of white sweet corn |
| Six new red potatoes, whole |
| ---------- |
| Place cube steaks in cooker and lightly brown
on both sides. Add diced tomatoes, ears of corn, potatoes and
small amount of water. Simmer covered for about 40 minutes. |
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4
| George's One-Skillet Pork
Chops |
| Four lean center-cut pork chops |
| One can Cream of Mushroom soup |
| Four ears of white or yellow sweet corn |
| Four medium potatoes peeled and quartered |
| ---------- |
| Place pork chops in cooker and lightly brown on
both sides. Add soup, ears of corn, potatoes and small amount of
water. Simmer covered for about 40 minutes or until chops are
tender. |
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5
| George's One-Skillet Italian
Chicken |
| Four boneless chicken breast cut in 1"
cubes |
| One package frozen mixed veggies (your choice) |
| 1/4 cup Zesty Italian salad dressing |
| Small package dry pasta (your choice) |
| ---------- |
| Place chicken in cooker with 1/4 cup salad
dressing and brown on low heat. Add frozen veggies, pasta and
just enough water or additional salad dressing to cook pasta.
Simmer covered about 30 minutes. This one takes a little
practice to get the pasta right. Or you can cook pasta
separately and add after veggies are done. Just don't tell
anyone it took TWO pots. |
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6
| George's One-Skillet Corned
Beef N Cabbage |
| One can corned beef (mostly for flavoring) |
| Four-five medium potatoes, peeled and quartered |
| Small head cabbage, chopped into 2" chunks |
| Salt, pepper and garlic power |
| ---------- |
| Place potatoes, corned beef, cabbage and enough
water to cover all in cooker. Add salt, pepper and garlic power
to taste and simmer covered about 40 minutes. |
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7
| George's One-Skillet Chili |
| 2 lb. extra lean ground beef (93%) |
| One can hot chili beans (Bush's) |
| One can red beans (Bush's) |
| One can diced tomatoes, plain |
| Two packages French's Chili-O (original) |
| One large Vidalia or Texas Sweet onion, diced |
| ---------- |
| Place meat and onions in cooker and brown meat.
Add Chili-O and about two cups water. Stir until Chili-O is
mixed into meat. Add tomatoes and beans. Simmer covered for 30
minutes. Can be topped with shredded cheddar and raw onion for
greater taste. Next day, serve leftovers spooned over bowls of
rice (real short or long grain rice). |
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8
| George's One-Skillet Chicken
Rigate |
| Four boneless chicken breasts cut into 1"
cubes |
| One package (12oz) pasta - Penne Rigate |
| One jar marinara sauce - Barilla |
| Two medium zucchini squash cut into 1/2"
slices |
| ---------- |
| Pre-cook pasta and set aside. Place chicken
cubes in cooker with one tablespoon of olive oil and lightly
brown. Add marinara sauce, pre-cooked pasta and squash. Add
small amount of water and simmer covered for 20 minutes. Serve
with tossed salad. |
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9
| George's One-Skillet Red
Beans |
| Two cans Bush's Red Beans (not kidney beans) |
| 1/2 LB smoked sausage or smoked ham, 1/4"
slices or chunks |
| 1/2 cup diced Vidalia or Texas Sweet onion |
| 1/2 cup diced green bellpepper |
| 1/2 cup celery, chopped |
| Louisiana hot sauce to taste, 1/2 cup margarine
or butter |
| 1 bay leaves, 2 tablespoons Worcestershire
sauce |
| Garlic or garlic powder, salt and pepper to
taste |
| ---------- |
| Combine all ingredients in cooker. Add enough
water to nearly cover ingredients and simmer covered for 40
minutes. Serve over fresh steamed rice. Yep, took two pots, the
skillet and rice cooker. Also, I like cornbread (Martha White's
yellow cornbread mix) fixed in an 8" iron skillet. Now
we're up to three pots - please forgive me. The beans can also
be done in a crockpot using dried red beans. |
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10
| George's WOK Fried Rice |
| 3 cups of precooked short grain rice |
| 1 cup carrots, sliced into strips |
| 1 cup celery, 1/4" slices on angle |
| 1 cup onion, Texas Sweet or Vidalia |
| 1 egg, beaten lightly |
| Soy sauce, curry powder, lemon pepper, olive
oil |
| 1 cup meat of your choice, diced (optional) |
| ---------- |
| Cook short grain rice a day or two ahead of
time and store in refrigerator (short grain has a much better
flavor). Put 2 tablespoons of olive oil in WOK and bring to high
cooking heat. If using meat, place in hot oil and cook about 5
minutes. Stir in carrots, celery, onion and about 2 tablespoons
soy sauce, 1/8 teaspoon curry powder, and generous shakes of
lemon pepper (a little water may need to be added). Cook on high
heat for 1 minute. Lower heat to medium, loosen and stir in
rice. Make a hole in the center of the mixture exposing the WOK
and stir in egg. Slowly work the cooking and raw egg into the
mixture. Remove from heat but continue working the egg around
the WOK until done.
Optional Meats: Good choices are fresh
chicken, char grilled chicken, smoked ham, bacon, or fresh pork.
|
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11
Jen's Crab Dip
Submitted by Jen, fslmw2@alaska.net |
| 2 cans white crab meat drained |
| 1 8oz softened cream cheese |
| 3 green onions diced |
| 1 tablespoon mayo |
| ---------- |
| To the softened creamed cheese add the onions
and mayo. Mix it up. Throw in the crab meat and mix but try not
to destroy the crab meat, just try to get it blended. Serve with
wheat thins and Ritz crackers. Do not use fake mayo or imitation
crab meat
Another way this tastes great is to use it as
a stuffing for miniature cream puffs.
|
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12
| George's Turkey Gumbo |
| Turkey carcass (Thanksgiving/Christmas
leftovers) |
| 3 tablespoons oil |
| 2 cups okra cut up (maybe fresh or frozen) |
| 2 links hot smoked sausage cut into 1/2 inch
slices |
| 3 cups turkey meat chopped |
| 3 tablespoons flour |
| 2 medium onions diced |
| Tobasco, black pepper and salt to taste |
| Enough water to keep all covered while cooking |
| File', Cajun Spice (optional) |
| Savoy's Roux (ready made in jar) Optional if you don't want to
make the roux |
| ---------- |
| Preparation time, about 30 minutes but cook
time is 3-4 hours.
Boil 'bird body' and bones in water for 1 hour
to make stock. Remove from heat, pick meat from bones, skim
excess fat, add chopped turkey meat and return to stock pot on
medium heat.
In heavy skillet make a roux. Brown flour in oil
over medium heat, stir constantly being careful not to burn.
Roux should be about the color of a wet grocery bag. Add roux to
stock pot.
Place okra and onion in skillet with small amount
of oil, cook and stir until okra is no longer slimy. Add to
stock pot.
Place sausage in skillet and cook on medium to
remove most of the grease (microwaving is a good way to do
this). Add sausage to stock pot.
Cook 2 to 3 hours adding water as needed but keep
gumbo thick. Add Tobasco, pepper and salt as needed.
Serve over freshly cooked rice Add File' to each
serving if desired.
Option: For added flavor small amounts of shrimp,
crab meat, or fish can be added to stock near end of cooking
cycle.
Aaaaaaaaaaeeeeeeeeeeiiiiiiiiiii! It's good!
And better the next day!
|
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13
Weight Watcher's
Tomato/Cola Chicken
Submitted by Evon of Oklahoma, EBurk56622@aol.com |
| 4-5 pieces of skinless chicken |
| 3/4 cup catsup |
| 1 can cola (Coke or Pepsi, your choice - not
diet) |
| ---------- |
| Bring catsup and cola up to slow boil in a
frying pan (Evon uses an iron skillet). Place chicken in
mixture, reduce heat and simmer about 30 minutes. Turn at least
once. Evon didn't say so but I think you would cook
covered. |
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14
George's
WOK Stir Fried Potatoes
(a.k.a. Fish Head Spuds, Just for the Guys) |
| 6 Medium Potatoes, diced (1/2" cubes) Peel
on or off |
| 1/2 cup onions, chopped |
| 1/4 cup bacon, chopped |
| 3 eggs |
| 1/2 stick margarine or butter |
| Salt & Pepper |
| Soy Sauce or Salsa |
| ---------- |
| Brown the bacon in a 10" WOK, melt
margarine in WOK, add onion and cook for 5 minutes. Add potatoes
and simmer covered on medium to low heat until potatoes are
cooked but still firm - about 30 minutes. Salt and pepper to
taste. Hand beat eggs in bowl for about 1 minute and then pour
over potatoes in WOK. Stir constantly until egg has coated the
potatoes and is cooked. Serve with either Soy Sauce or Hot
Salsa, depending on your preferred taste. And don't forget the
beer! |
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15
One
Skillet Sausage and Cabbage
Submitted by Melanie, boogie1568@aol.com |
| 1 Roll of sausage (mild or hot) |
| 1 Large head of cabbage |
| ---------- |
| In large skillet crumble sausage and cook well
done. While sausage is cooking chop cabbage and set aside. After
sausage is done add cabbage to skillet (do not drain grease)
stir and cover. Cook on med/low heat till cabbage is done. Add
salt and pepper to taste.
Serve with pan of Mexican cornbread. (George,
"yum!!!")
|
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16
One
Skillet Round Steak & Noodles, Italian
Submitted by Nyla, NDill33651@aol.com |
| 2 lb. round steak cut into cubes |
| 1 Large onion |
| 1 Jar of spaghetti sauce |
| salt, pepper, oregano, garlic |
| 1 Pk noodles of your choice |
| ---------- |
| Brown the round steak in skillet, add onion,
seasonings and sauce. Cook for about 45 minutes (covered). Cook
noodles till tender. Combine all ingredients in skillet. Serve
with salad and baked bread and you have a very good meal. Hope
you enjoy. |
Return to Menu
17
Zucchini
Casserole
Submitted by Cindy, golfershun@aol.com |
| 2 lb. zucchini - par boiled 5 minutes |
| 1 can cream of mushroom soup |
| 1 cup grated yellow cheddar cheese |
| 1 cup sour cream |
| 1 medium onion, finely diced |
| 1 stick butter |
| 8 oz package Pepperidge Farm Stuffing Mix |
| ---------- |
| Par boil zucchini and set aside. Mix soup,
cheddar cheese, sour cream and onion. Stir in zucchini. Mix
butter and stuffing mix. Place 1/2 stuffing mixture in bottom of
9x13 baking dish. Top with zucchini mixture. Cover with
remaining stuffing mixture. Cook at 350 for 45 minutes. |
Return to Menu
18
Calzone
Submitted by Cindy, golfershun@aol.com |
| 2 - 1lb frozen bread dough - softened |
| 1 small ricotta |
| 1 egg |
| 1/4 cup chopped parsley (fresh if available) |
| ground pepper - generously |
| garlic salt - sparingly |
| 1/4 LB each, Genoa salami, provolone,
proscuitto, slicing pepperoni, ham (boiled or baked) |
| 1 small jar pizza sauce (prefer Ragu) |
| grated parmesan |
| ---------- |
| Mix ricotta, egg, parsley, pepper, garlic salt
and set aside. Roll out each dough to 14x9 inches. Place 1/2 jar
of pizza sauce on each. Top with ricotta mixture, meats,
provolone and sprinkle with parmesan. Roll up like jelly roll,
tuck ends under and pinch to seal. Bake at 350 for 40 minutes.
Maybe frozen and reheated when ready to use.
|
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19
Pizza
Hors'douerve
Submitted by Cindy, golfershun@aol.com |
| 8 oz pkg. cream cheese |
| 1 cup ketchup |
| 1 small can shrimp |
| 1 1/2 Tablespoons horseradish |
| 1 green pepper, chopped |
| 1 tomato, chopped |
| 1 small can black olives |
| scallions, chopped |
| 8 oz shredded mozzarella |
| ---------- |
| Spread cream cheese over 12" pizza pan and
set aside in refrigerator. About 1 hour before using, combine
ketchup, shrimp, horseradish, and spread over chilled cream
cheese. Top with green pepper, tomato, olives, scallions to
taste, sprinkle with 8 oz shredded mozzarella. Serve with
crackers. |
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20
Spinach
Strawberry Salad
Submitted by Cindy, golfershun@aol.com |
| Salad: Mix and refrigerate overnight, |
| 1 bag spinach and 1 quart of strawberries.
Quarter or half the berries, according to berry size. |
| Salad Dressing: Mix, |
| 1/2 cup sugar |
| 1 Tablespoon poppy seeds |
| 2 Tablespoons sesame seeds |
| 2 teaspoons minced onion |
| 1/2 cup cider vinegar |
| 1/2 cup vegetable oil |
| dash Worcestershire sauce |
| dash paprika |
| ---------- |
| JUST BEFORE serving pour dressing over salad
and enjoy
Note: Dressing makes enough for double salad.
Adjust as needed.
|
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21
Sinful
Potatoes
Submitted by Reader |
| 2# package frozen hash brown chunks |
| 1 tsp. salt |
| 1/2 cup chopped onions |
| 2 cups shredded sharp cheese (also comes in a
2# pkg. |
| 2 cans cream of chicken soup (do not add water) |
| 2 cups sour cream |
| Cornflakes |
| Butter |
| ---------- |
| Mix together soup, sour cream, onion, cheese
and salt. Add frozen hash browns (break then apart so you don't
have huge chunks stuck together). Place mix in a 9x13 baking
dish. Top with 2 cups crushed cornflakes. Over cornflakes spread
or drizzle 1/2 cup melted butter. Bake at 350 for 1 hour. Serve
hot. Sit back and enjoy the compliments. |
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22
Extra
Quick Yeast Rolls
Submitted by Candace, cgibson@i40.net |
| 1 package (1/4 ounce) active dry
yeast |
| 1 tablespoon sugar |
| 3/4 cup warm water |
| 2 1/2 cups biscuit/baking mix |
| ---------- |
| Dissolve yeast and sugar in water. Stir in
biscuit mix and turn onto a lightly floured surface. Knead until
smooth and elastic, about 2-3 minutes. Shape into dinner rolls.
Place on greased baking sheet. Cover and let rise in warm place
30 minutes. Bake at 400* for 10-15 minutes or until brown.
Enjoy. |
Return to Menu
23
| George's
Quick Lasagna |
| 1lb ground beef, very lean |
| 1 jar spaghetti sauce (I prefer
Prego) |
| 9 lasagna noodles, cooked |
| 1 large container cottage cheese |
| 2 cups mozzarella cheese, shredded |
| ---------- |
Cook lasagna noodles. While noodles are
cooking, brown ground beef breaking it up as much as possible
and when done add spaghetti sauce. Bring sauce up to heat and
set aside.
Cover bottom of 9X13 glass baking dish with thin
layer of sauce mixture. Cover sauce with 1/4 cup mozzarella and
add layer of 3 noodles. Cover noodles with layer of cottage
cheese, sauce mixture, mozzarella cheese and add layer of 3
noodles. Repeat layering. On last layer of noodles spread
remaining sauce mixture evenly, and cover entire lasagna with
remaining mozzarella cheese. Bake at 350* for about 30 minutes.
Serve with salad and buttered garlic bread. Takes about 20
minutes to prepare. |
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24
Red Velvet Cake
Submitted by Candace, cgibson@i40.net |
| 1 package fudge marble cake mix |
| 1 teaspoon baking soda |
| 2 eggs |
| 1-1/2 cups buttermilk |
| 1 bottle (1oz.) red food coloring |
| 1 teaspoon vanilla |
| ---------- |
| In mixing bowl combine contents of cake mix and baking soda.
Add eggs, buttermilk, food coloring and vanilla. Blend on low
until moistened. Beat on high for 2 min. Pour into 2 9in greased
and floured round cake pans. Bake at 350* for 30-35 min. Cool
and frost with your favorite cream cheese frosting. Tastes like
you measured all day. |
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25
Taco Soup
Submitted by a BBD Digest Reader |
| 5 Chicken Breasts (pre-boil 5 min.) |
| 1 Chopped onion and 3 minced garlic cloves |
| 1 1/2 Tablespoons cilantro |
| 1 4oz. can diced Oreta chills |
| 1 Can of chicken broth (or 2 bouillon cubes) |
| 1 Can beef broth (or 2 bouillon cubes) |
| 32 oz. V-8 juice |
| 1 12oz. can corn |
| 1 Teaspoon cumin |
| 1 1/2 Teaspoon chili powder |
| 1 Teaspoon salt & pepper |
| 1 Tablespoon Lea & Perrin Worcestershire sauce |
| 1 1/2 Tablespoon A1 sauce |
| ---------- |
| Sauté onion and garlic cloves in 1/4 cup of olive oil.
Combine remaining and simmer for 1 to 1 1/2 hours. Serve over
tortilla chips and top with shredded cheese and a sprig of
cilanto.
Great dish to slow cook in the crock pot.
|
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26
Sour Cream Cake
Submitted by Sandie, SPowers323@aol.com |
| 1 box white cake mix |
| 1 cup sour cream |
| 1/2 cup sugar |
| 3/4 cup oil |
| 4 eggs |
| Mix the above four together and
set aside - cake mixture |
| 3 tablespoons brown sugar |
| 3 tablespoons cinnamon |
| 1/2 cup nuts |
| Mix the above three together -
sugar mixture |
| ---------- |
| Spray bundt cake pan with Pam real
good. Now layer the cake mixture and sugar mixture. Bake 1 hour
at 350 |
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27
One Skillet Sausage
and Spuds
Submitted by Bev aka Fred |
| 1 package rope sausage (Hillshire Farms) |
| 1 can green beans, drained (any style) |
| 1 small onion, chopped |
| 1 can whole or sliced new potatoes - spuds, drained (fresh
microwave potatoes may be used) |
| ----------- |
| Cut sausage into pieces, either 3" chunks sliced down the
center or 1/4" slices. Lightly brown sausage in skillet or
wok add onion and simmer for a few minutes. Add green beans and
spuds. Stir over medium heat until beans and spuds are heated
through. Spice to taste with salt, pepper, garlic and dash of
nutmeg. Optional additions are Cream of Mushroom soup, celery,
snow peas, peppers, and your imagination |
| Bev also sent this great bean dip recipe: 1 can refried beans,
1/2 cup medium salsa, 1/3 cup grated medium cheddar cheese. Toss
into blender and whiz a bit. Serve cold or zap in microwave a
few minutes. |
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28
Quick and Wonderful
Chicken
Submitted by Sandy, SANDLES321@aol.com |
| Boneless, skinless breasts (one for each serving needed) |
| Bloody Mary Mix (such as Mr. and Mrs. T's) |
| ---------- |
| Place chicken breasts in skillet or pan, cover with Bloody
Mary Mix. Simmer till chicken is tender. |
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29
| Leftover Roast Beef
Rollups |
| 1 to 1 1/2 lb. leftover roast beef (no gravy) |
| 1 large jar Cheese Whiz - Spicy |
| 10 medium size flour tortillas |
| Salsa - as hot as desired |
| ---------- |
| Chip up the roast beef in a sauce pan, add about 1/2 jar of
Cheese Whiz. Heat slowly and stir until meat is completely
covered with Cheese Whiz. Place 2-3 table spoonfuls of meat
mixture in center of a tortilla and spread side to side one way.
Roll up the tortilla and place in a slightly greased (Pam) 9x13
baking dish. Continue rolling until all the tortillas are lined
up side by side in the baking dish. Cover the tortillas with the
remaining Cheese Whiz and place in 350 oven for about 20 minutes
or cover and put in microwave for about 8 minutes on high. Don't
let the cheese burn. Remove from oven or microwave and top with
Salsa - make it pretty. Serve with Mexican rice and refried
beans. To make it extra nice, serve topped with diced tomatoes,
shredded lettuce, sour cream or my favorite, guacamole. |
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30
| Quick Chicken and
Mushroom Surprise with Rice |
| 2 boneless, skinless chicken breasts |
| 1 can cream of mushroom soup |
| 1/2 cup milk |
| 1 can mushrooms - I use pieces |
| 2 cups cooked rice |
| ---------- |
| While rice is cooking (in electric rice cooker) cut chicken
breast into 1 inch squares. Place chicken in 10" chicken
cooker - what else - and cook for a few minutes until chicken is
white on all sides. Thin soup with milk and then add along with
mushrooms to cooking chicken. Bring mixture to a slight boil,
stir, turn heat to very low, cover and let simmer for about 15 -
20 minutes. Serve by spooning chicken, mushroom mixture over
rice and add a couple of your favorite canned or microwave
frozen vegs. Serves 2 - 3. Leftovers make a great lunch! |
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31
|
Marie's
Channa Masala
Submitted by: Marie at B'Dazzled,
pray4peace@compuserve.com
|
|
2-3 tbl Olive oil
|
|
1 large onion very finely chopped or processed
in a food processor/grinder
|
|
1 inch piece of peeled, finely chopped/grated
ginger
|
|
2 cloves garlic, finely chopped
|
|
1 bay leaf
|
|
1/2 tsp turmeric
|
|
1 tsp coriander powder
|
|
1 tsp cumin
|
|
1/2 tsp garam masala powder
|
|
2 cans garbanzo beans (chick peas), drained
|
|
1/4 to 1/2 tsp channa masala powder (optional)
or cayenne pepper (for more hot spice)
|
|
1-2 shakes garlic powder
|
|
1 tbl Ketchup
|
|
Fresh or frozen chopped coriander leaves &
stems to taste
|
|
1-2 tbl mashed potato flakes
|
|
----------
|
|
Heat oil in a frying pan. Add onions, garlic and
ginger. Sauté until onions are translucent.
|
|
Add 1 cup of water to onion mixture. Add
turmeric, coriander powder, cumin, garam masala, channa masala/cayenne
pepper, garlic powder and the bay leaf.
|
|
Cover and boil for about one - two minutes. Add
garlic powder, ketchup, fresh coriander and 1/2 cup of water.
Stir to mix. Add drained garbanzo beans. Cook covered on low
heat for about 15 minutes. This will give some time for the
garbanzo beans to absorb all the spices.
|
|
Remove garbanzo beans from pan. Add 1/4 cup of
water (if needed) and mashed potato flakes to thicken the gravy.
Stir well. Restore garbanzo beans to pan and mix with the gravy.
Garnish with more coriander leaves if desired.
|
|
Serve over basmati or regular long-grain white
rice. Serves 4.
|
| |
|
* Marie identified
this a an Indian dish -- no, not American Indian.
|
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32
Sandie's
Lemon Pudding Cake
Submitted by: spowers323@aol.com |
| 3 eggs, separated |
| 3/4 cup lowfat milk |
| 1/4 cup fresh lemon juice |
| 1 teaspoon grated lemon peel |
| 1 cup sugar |
| 3/4 cup all purpose-flour |
| 1/4 teaspoon salt |
| ---------- |
Place egg whites in medium bowl. Beat on medium for 1-1/2
minutes, or until stiff peaks form. Set aside.
Beat egg yolks till fluffy. Add milk, lemon juice, and grated
lemon peel. Add remaining ingredients. Fold in egg whites.
Spoon batter into 1 1/2 quart casserole dish. Place dish in a
larger pan and add hot water to 1" depth.
Bake 350 for 35-45 minutes or until golden brown. Serve warm. |
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33
Terry's Bar BQ Sloppy
Joe
Submitted by: Terry Casey |
| 1 lb ground meat - very lean |
| 1 TBS butter |
| 1/2 cup ketchup |
| 2 TBS sugar |
| 1 1/2 tsp Worchestershire |
| 1 TBS vinegar |
| 1 TBS mustard |
| Salt to taste |
| ---------- |
| Brown meat and drain fat if necessary. Mix all ingredients.
Cover and simmer for 1/2 hour. Serve hot on buns with slices of onion. |
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34
Fran's Buttermilk Pound
Cake
Submitted by: Fran Walton |
| 1 cup butter |
| 1/2 cup shortening |
| 3 or 4 oz. cream cheese |
| 6 eggs |
| 3 cups sugar |
| 3 cups plain flour |
| 1/2 teaspoon salt |
| 1 teaspoon baking powder |
| 1 cup buttermilk |
| 1 teaspoon vanilla |
| 1 teaspoon lemon flavoring |
| --------------- |
| Cream butter, shortening, cream cheese and sugar until
light. Mix in eggs one at a time. Sift in flour with baking powder and
salt. Mix buttermilk and flavorings into butter mixture. Bake in well
greased and floured pan for 1 hour 20 minutes at 325 degrees. |
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35
Nancy's Chocolate
Orange Bread Pudding
Submitted by: Nancy in St. Louis |
| For Pudding: |
| Nonstick cooking spray |
| 1 lb loaf of French or Sourdough bread |
| 1/3 cup raisins |
| 1/4 cup dark rum, sherry or brandy |
| 1 cup packed dark brown sugar |
| 1/4 cup unsweetened cocoa powder |
| 1 oz semisweet chocolate, grated on the large holes of a
cheese grater |
| 1 12 oz can evaporated low-fat milk |
| 1 cup liquid fat-free egg substitutes |
| Grated rind of 1 orange (only the colored portion - about
1 teaspoon |
| 1 teaspoon vanilla |
| 1/4 teaspoon salt |
| For Glaze: |
| 1 cup powdered sugar |
| 3 tablespoons unsweetened cocoa powder |
| 2-3 tablespoons 2 percent milk |
| ---------- |
| Prepare pudding: |
| Preheat oven to 350 degrees. Coat a 13x9 pan with cooking
spray. Set aside. Cut the crusts off the bread and discard. Cut bread
into cubes. Place in a large bowl. In a small bowl, combine raisins and
rum; soak for several minutes until raisins are soft. In another bowl, combine
brown sugar, cocoa powder, grated chocolate, evaporated milk, egg
substitutes, orange rind, vanilla and salt. Stir well to dissolve sugar.
Pour milk mixture over bread cubes; stir well. Add raisin mixture; stir
again. Pour into prepared pan; level with a spatula. Bake for 40-45
minutes or until pudding is almost set in center. Let cool for 15-20
minutes. When ready to serve, heat covered in the oven for 20 minutes or
until warm. Drizzle with glaze before serving. |
| Prepare glaze: |
| Combine powdered sugar, cocoa powder and milk to make a
thick glaze. Drizzle over pudding. Serve warm. Makes 10 servings. |
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36
Charlene's Chopped Steak
on Noodles
Submitted by Charlene |
| 1 lb ground meat |
| 1 medium onion coarsely chopped, |
| Spices to taste - Oregano, garlic, pepper, thyme, salt |
| 1 cup chopped celery |
| 1 small can mushrooms (or fresh if you prefer) |
| 1 can chopped tomatoes with juice |
| Egg noodles - enough for four servings |
| Grated cheese - your favorite |
| ------------- |
| Brown meat in skillet with onion and spices. Add celery,
mushrooms and tomatoes and simmer a few minutes until celery is tender.
Serve over cooked noodles, top and cheese. |
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37
Charlene's Tacos
Submitted by Charlene |
| 1 lb ground meat |
| Spices to taste - oregano, cumin, garlic |
| 1 medium onion sliced |
| 1 tomato chopped |
| 1 avocado chopped |
| 1 package shredded Mexican blend cheese |
| Lettuce, shredded |
| Salsa |
| Flour tortillas |
| ---------- |
| Brown meat in skillet with spices. Heat tortillas over a
burner until they have a few specks of browned/burned spots. Fill
tortillas with meat mixture, top with onion, lettuce, tomatoes, cheese
and salsa. Yummy! |
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38
Charlene's Sausage Soup
Submitted by Charlene |
| 1/4 lb ground sausage |
| 1 head cabbage, shredded |
| AuJus mix |
| ---------- |
| Brown sausage in large pot, do not drain fat. Add
shredded cabbage and stir fry for a bit. Make AuJus per directions on
package and add to pot. Let simmer until cabbage is tender. thicken a
bit with cornstarch mixed with cold water if needed. |
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39
Pat's Vegetable Soup -
With Meat
Submitted by Pat Campbell |
| 12 Cups water |
| 1 or 2 Shin bones - yes, shin bones. Have your butcher
cut them about 3/4" thick and 2" wide. Its
the marrow that counts so don't substitute. |
| 2 lbs stewing beef (see other meats below) |
| 1 can Campbell's vegetable soup (Alphabet with beef
stock) |
| 1 can, 28oz, diced tomatoes |
| 1 jar, 14oz, Ragu Pizza Quick sauce |
| 1 medium onion, chopped |
| 2 stalks celery, diced |
| 1 & 1/2 tsp parsley |
| 1/2 tsp thyme (very important for flavor) |
| 1 tsp salt |
| 1/2 tsp pepper |
| 1 can whole kernel corn, drained |
| 1 & 1/2 bags frozen mixed vegetables (16oz bag -
not with okra) |
| 5 small potatoes peeled and cut into bite size (add
last hour of cooking) |
| 2 handfuls egg noodles (add last hour of cooking) |
| ------------ |
| Combine all in soup pot and simmer all day, adding last
two items one hour before ready to serve. Freezes great. |
Options: This can be turned into
Maryland Crab Soup by substituting the stew beef with real crab meat,
but leave the shin bone in..
George's comment: You could substitute just about
any kind of meat you have... venison, pork, fish, clams, chicken, etc.
Of course in the south we might add a touch of red pepper to give it
some "bite".. |
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40
BBQ Chicken -
Low Cal
Submitted by N15109 |
| 4 boneless, skinless chicken breasts |
| 1 can diet Dr. Pepper, Coke, Pepsi, or your favorite soft drink |
| 12 oz your favorite BBQ sauce |
| -------------- |
| Place chicken breasts in a 9x13 baking dish. Pour soft
drink and BBQ sauce over chicken and bake @ 350 for about 1 to 1-1/2
hours. Makes tender, juicy chicken. |
| George's comment: You might want to baste
the chicken with the BBQ mixture a couple of times during the baking
to keep the top moist. This sounds so easy and tasty! |
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41
Copyright, 1997 -
2005 by George Pope
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