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Asparagus with Olive and Orange Butter
2 lbs. asparagus, ends snapped off and discarded
2 T unsalted butter
2 T fresh orange juice
2 to 3 t black olive paste
Cut asparagus into 2-inch-long pieces and cook in a wide 4 quart pot of boiling salted water, uncovered until jut crisp-tender, 4 to 5 minutes. Drain in a colander.
Melt butter in a 12-inch heavy skillet over moderately high heat, then whisk in juice and olive paste (to taste) until blended. Add asparagus and salt and pepper to taste, tossing to coat.
Makes 8 servings - about 1 cup each
2 c chopped onions
2 T minced jalapeno chili
2-4 t minced gingerroot or 1-2 teaspoons ground ginger
4 cans (15 ounces each) black beans or 6 cups cooked dry-packaged black beans rinsed, drained
2 cans (14.5 ounces each) diced tomatoes, undrained
1/3 c honey
1/3 c packed light brown sugar
3/4 t dried thyme leaves
1 t salt
1/3 c cubed fresh or jarred mango
1/3 c sliced banana
Combine all ingredients, except mango and banana, in 3-quart casserole. Bake at 350°, covered, 30 minutes; uncover and bake to desired thickness, about 1 hour. Spoon mango and banana on beans before serving.
Betty Crocker Potato Buds Mashed potatoes (enough for 6 or 7 servings)
1/2 Teaspoon garlic salt
1 cup shredded cheese (4 ounces)
1 Tablespoon parsley flakes, if desired
1-1/2 cups Corn Chex® or Country® Corn Flakes cereal
1 Tablespoon butter or margarine, softened
1/4 teaspoon yellow mustard
1/2 teaspoon paprika or pepper, if desired
Heat oven to 325°. Crush cereal(*); set aside. Make potatoes as directed on package for 6 or 7 servings -- except omit salt and add garlic salt. Stir cheese and parsley into potatoes; spread in 1-1/2 quart ungreased baking dish. Stir together remaining ingredients; sprinkle over potato mixture. Bake uncovered 20 minutes. 8 servings.
*Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin, or crush in blender or food processor.
2 tablespoons butter or margarine
2 cups sliced carrots
2 tablespoons chopped onion, if desired
2 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika or pepper, if desired
3/4 cup milk
1/2 cup shredded cheese (2 ounces)
1 cup Country Corn Flakes® cereal
1 tablespoon butter or margarine, melted
Heat oven to 350°. Heat 2 tablespoons butter, the carrots and onion in 1 1/2-quart saucepan over medium heat, stirring occasionally, until carrots are slightly tender. Stir in flour, salt and paprika, Heat until bubbly, stirring occasionally, Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese. Pour into ungreased 1-quart casserole, Crush cereal*. Stir together cereal and 1 tablespoon butter; sprinkle over carrot mixture. Bake uncovered 30 to 35 minutes or until bubbly and golden. 8 servings.
*Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin, or crush in blender or food processor.
2 pounds Crowder peas (a Southern variety of pea)
1 cup smoked turkey ham, low-sodium
1 cup onions, chopped
½ teaspoon black pepper
1 teaspoon Mrs. Dash®, original
1 tablespoon garlic, diced
¼ cup diced green pepper
; 2 beef bouillon cubes, no-sodium
1 teaspoon salt substitute
1 cup water
Sort out the bad peas and debris. Rinse peas and let soak in water overnight. Drain peas. Simmer peas, smoked turkey and the rest of the ingredients in the water until peas are tender, but still whole or about 45 minutes.
1 Pound white potatoes (2 large)
2 cups skim milk
2 large cloves garlic, chopped
1/2 teaspoon white pepper
1/2 teaspoon salt substitute
Wash and peel potatoes, cut into quarters. Cook uncovered in a small amount of boiling water for 20-25 minutes or until tender. Remove from heat. Drain. Re-cover the pot of potatoes. Meanwhile, in a small saucepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes. Add with an electric mixer on low speed or mash with a potato masher until smooth.
Note: For a milder overall taste, we recommend decreasing the amount of garlic to one clove and the white pepper to 1/4 teaspoon.
1 pound Great Northern Beans
1 cup smoked turkey ham, low-sodium
1 cup chopped onions
1/2 teaspoon black pepper
1 teaspoon Mrs. Dash, original
1 tablespoon garlic, minced
1/4 cup green pepper, diced
1 beef bouillon cube, no sodium
1 teaspoon salt substitute
6 cups water
Sort out the bad beans and debris. Rinse beans and let soak in water overnight. Drain beans. Simmer beans, smoked turkey and the rest of the ingredients in the water until beans are tender, but still whole, or about 45 minutes.
8 cups fresh green beans
1/2 cup chopped onion
1 tablespoon Mrs. Dash, original
1/2 teaspoon lemon pepper
1/2 teaspoon fresh minced garlic
2 beef bouillon cubes, no-sodium
1/2 cup turkey ham, low-sodium
1 cup water
Wash, stem and cut green beans into 2 inch pieces. Place water into sauce pan and heat until it is hot. Add beans, bouillon and seasonings. Cover and steam for 40 minutes or until tender. NOTE: Fresh green beans are best, but you can use frozen.
I
8-12 small new potatoes ( if you only have regular potatoes, use 4- 6, and cut them until they are all about the same size)
2-3 springs of fresh rosemary
1 tablespoon extra-virgin olive oil
Chop the rosemary. Drizzle the oil in a big bowl. Add the chopped rosemary and the potatoes and stir them until they are evenly coated. Place prepared potatoes on a baking sheet in a 425 degree oven. Bake for 20 minutes or until done (fork easily inserts into thickest part of potato.
Macaroni and Cheese
2 cups elbow macaroni
1/2 cup Eggbeaters(R)
1 teaspoon Mrs. Dash (R), original
1/2 teaspoon black pepper
1 cup light cheddar cheese
1 cup shredded Velveeta cheese
3 teaspoons light margarine
1/2 teaspoon paprika
4 cups skim milk
1 teaspoon salt substitute
Pasta Cookery:
Bring 1/2 gallon water to a boil, add macaroni noodles and stir. As soon as the water has come back to a rapid boil, cook for another 3-5 minutes until tender. Turn off heat and drain the noodles and immediately rinse with cold water to cool the noodles. Drain and set aside.
Combine Eggbeaters with the milk, then add all seasonings, mix well. Mix all cheeses and margarine with the macaroni. Spray a four-quart casserole dish with vegetable spray. Pour macaroni-cheese mixture in the prepared casserole dish. Pour the egg-milk mixture over the macaroni. Bake at 350 degrees for approximately 30-40 minutes or until bubbly.
Big party in your future? Do you have a large crowd to feed? This recipe may help you out - Servings: 20
1 pound chicken giblets
1 tablespoon parsley
1 pound turkey sausage
2 teaspoons salt substitute
1/2 pound chicken livers
1 teaspoon poultry seasoning
2 packets brown gravy mix
1 tablespoon Mrs. Dash®, original
1 large onion, chopped
1 tablespoon paprika
1 green pepper, diced
2 cups water
2 stalks celery, diced
1/2 teaspoon black pepper
2 tablespoons minced garlic
6 cups cooked white rice
1 bunch green onions, chopped
Cook rice and set aside (see instructions below).
Wash giblets then cut entire membrane off the giblet. Rinse chicken livers and combine with the giblets, place in saucepan, cover with the water and simmer until tender for approximately 45 minutes. Grind livers and giblets in a blender or chopper. Set aside. Measure dry ingredients, combine together, and set aside. Brown turkey sausage in a large Dutch oven. Drain off any visible fat from the meat. Add onion, celery, green pepper, garlic and green onions to the meat. Stir well and cook for 10 minutes until onions are translucent. Add the giblets and livers. Add the two packets of dry gravy mix. Mix well into the meat mixture. Add the two cups of hot water. Stir until well mixed. Add the dry spices, mix. Let simmer for 10 minutes. Add the cooked rice, mix well. Serve hot.
6 cups water
3 cups regular or extra long grain rice
Instructions:
Heat rice and water to boiling in 6-quart sauce pan over high heat. Reduce heat to low and stir mixture. Cover pan and simmer without stirring or lifting the lid, about 15 minutes or until rice is tender and liquid is absorbed. Fluff rice with a fork.
1 pound red beans
1 Tablespoon minced garlic
1 cup smoked turkey ham, low-sodium, diced
¼ cup green pepper, diced
1 cup diced onions
1 teaspoon salt substitute
½ teaspoon black pepper
6 cups water
1 teaspoon Mrs. Dash ®, original
2 beef bouillon cubes, no-sodium
Sort out the bad beans and debris. Rinse beans and let soak in water overnight. Drain beans. Simmer beans, smoked turkey and the rest of the ingredients in the 6 cups of water until beans are tender, but still whole, or about 45 minutes.
Scalloped Carrots and Corn
2 tablespoons margarine or butter
1 small onion, finely chopped (1/4 cup)
¼ cup green bell pepper, finely chopped
½ cup chopped carrots
2 tablespoons Gold Medal® all-purpose flour
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon ground mustard
Dash of pepper
¾ cup milk
1 can (16 ounces) whole kernel corn, drained
1 egg, slightly beaten
1 cup Country® Corn Flakes cereal, crushed
1 tablespoon margarine or butter, melted
Heat oven to 350°. Heat 2 tablespoons margarine in 1 1/2-quart saucepan over medium heat until melted. Cook onion, bell pepper and carrots in margarine, stirring frequently, until crisp-tender. Stir in flour, salt, paprika, mustard and pepper. Cook until fluffy; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in corn and egg. Pour into ungreased 1-quart casserole. Mix corn flakes and 1 tablespoon melted margarine; sprinkle over corn mixture. Bake 30 to 35 minutes or until center is set. 8 servings.
2 (15oz. each) cans Libby's® 100% Pure Pumpkin
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Combine pumpkin, brown sugar, butter, cinnamon and nutmeg in medium saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook for 1 to 2 minutes. Season with salt. Top as desired. Serve along with beef, pork or chicken or TURKEY!
4 hot cooked ears of corn
2 Tablespoons Mayonnaise
1/4 cup 100% Grated Parmesan Cheese
4 fresh lime wedges
Spread each ear of corn evenly with mayonnaise. Sprinkle each with 1 Tablespoon of cheese. Squeeze 1 lime wedge over each ear of corn.
Tip: How to grill corn on the cob: Remove silk from ears of corn; rewrap ears in husks. Soak corn in husks in enough water to completely cover at least 2 hours. Preheat grill to high heat. Grill corn 20 minutes or until tender. Remove husks.
1/4 cup butter or margarine
Tip: How to grill corn on the cob: Remove silk from ears of corn;
rewrap ears in husks. Soak corn in husks in enough water to completely cover at
least 2 hours. Preheat grill to high heat. Grill corn 20 minutes or until
tender. Remove husks.
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