Dee Posted April 26, 2003 Share Posted April 26, 2003 CHICKEN AU GRATIN CASSEROLE 1 quart green beans 1 cup diced, cooked chicken 10-3/4 oz. can cream of chicken soup 1/4 cup water Salt and pepper to taste 2 cups soft bread crumbs 1/3 cup butter, melted 1/2 cup grated cheese Place green beans and chicken in a casserole dish. In a saucepan combine soup and water and heat to boiling. Pour over chicken and season to taste. Combine bread cubes, butter and cheese. Toss lightly and sprinkle over chicken. Bake at 350° for 30 minutes or until golden brown. Money saving Menu for the week of April 21 to April 28 Monday- Turkey Burgers Corn on the Cob Home made Chocolate Pudding Tuesday- Roast Chicken Legs Mashed Potatoes Tomato and Cuke Marinated Salad Baked Apples with cinnamon crumb topping Wednesday- Spanish Rice Green Beans Jello with fruit Thursday- Pancakes Eggs Applesauce Friday- Tuna Noodle Casserole Peas Home made Chocolate Cake Saturday- Spaghetti with Meat Sauce Garlic Bread or toast Steamed Zucchini Cantalope and watermellon slices Sunday- Ground Turkey Loaf Sage Stuffing Cranberry Sauce Sweet Potato Chunks roasted in the oven with Marshmellows, pineapple and a touch of brown sugar, Steamed Broccoli Low fat Pumpkin Bread with a light cream cheese icing April 15 menu. Monday: Grilled Hot Dogs French Fries Tossed Salad Cantalope Slices Tuesday: Pork Chops and Saurkraut Mashed Potatoes Corn Applesauce Wednesday: Spaghetti with meat sauce Roasted Green Beans Garlic Bread or toast Jello with fruit Thursday: Roast Chicken Legs Baked Potatoes Asparagus Chocolate Pudding Good Friday: Fish Fillet Sandwich A Bowl of Manhattan Style Clam Chowder Apples for dessert Holy Saturday: Macaroni and Cheese Roasted Carrots Fresh Fruit EASTER SUNDAY: BAKED HONEY HAM WITH PINEAPPLE SCALLOPPED POTATOES CANDIED SWEET POTATOES LARGE TOSSED SALAD POTATO ROLES BAKED BEANS and for dessert STRAWBERRY SHORTCAKE Baklava (Low Fat Low Cal Version) Search Related Coupons Categories: Ethnic, Desserts, Low-cal Conversion Calculator Yield: 35 servings Rating: not rated Description: 1/2 lb pistachio nuts, shelled, ground 3 tb sugar 3/4 ts cinnamon, ground 1 1/2 tb rose water 1/2 lb filo dough 1/2 c margarine, low-calorie, melted 1 x rose water syrup 1 x cloves, whole, optional Directions: This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts. The results will fool anyone. Combine pistacho nuts, sugar, cinnamon and rose water in small bowl. Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9 inch baking sheet. Brush with some of margarine. Sprinkle evenly with nut mixture. Place remaining sheets over nut filling, brushing after every third sheet and top sheet. Cut baklava at 1 1/2 inch intervals diagonally to form pattern of about 35 diamond shapes. Bake at 400 degrees F for 25 minutes or until golden. Place on wire rack to cool. Drizzle rose water syrup evenly over top and allow to soak several hours. Stud each diamond-shape with whole clove. Quote Link to comment
Dee Posted April 26, 2003 Author Share Posted April 26, 2003 Monday: Turkey Goulash- use 1/2 pound of ground turkey breast, 1 lb of elbow macaroni and 1 jar of tomato sauce- ( peppers and onions are optional in this dish) Green Beans- 1 can to 4 people Fruited Jello- 1 can of fruit cocktail drained and 1 box of jello Tuesday: Hot Dogs on bread or rolls Pickles Cabbage Salad Watermellon Chunks chilled Wednesday: Chicken and home made Biscuits with fat free gravy Asparagus or steamed carrots Ice cream sundaes with bananas and whipped topping Thursday: Tuna Patties On Cheap hamburger rolls, 2 cans of Tuna and 2 packages of ritz like crackers crushed, 1 egg and salt and pepper to taste. Make into patties and bake in the oven at 350 for 15 min or until browned. Add Lettuce, Tomato Slices, low fat mayo and onion slices to the burgers Corn on the cob or canned corn Sweet potato oven baked fries Cantalope slices Friday: Spaghetti with meat sauce Lettuce and Cuke Salad with Italian dressing Hot garlic bread or toast home made Chocolate pudding with left over whipped cream from the sundaes Saturday: Barbequed Chicken Onion roasted potatoes Yellow Squash and Peppers- sauteed in low fat spray and a teaspoon of water- add 1 tsp of margarine when steamed Peaches in lite juice Sunday: Beef, Rice and Broccoli Casserole Make this with 1/2 lb of Ground Beef browned, 2 to three cups of Lowfat Mushroom Gravy Brown rice can be substituted for white rice 1 cup add to casserole dish 1 package of frozen broccoli pieces add. Mix all together in casserole dish and bake at 350 for half an hour. Roasted glazed carrots with lowfat low sugar glaze Lower Fat Carrot Cake with Cream Cheese frosting Snacks for the week Popcorn oatmeal cookies Apples Bananas Quote Link to comment
Dee Posted April 26, 2003 Author Share Posted April 26, 2003 Irish Pork Roast with Potato Stuffing Ingredients: 2 lb pork tenderloin - or 6 to 8 1 boneless 1 lean pork chops 2 tablespoon butter 2 tablespoon apple cider - hard cider or 1 apple 1 wine or water 1 salt and pepper Stuffing 4 1/2 cup potatoes - coarsely mashed 1/4 cup butter 1 onion 2 large apples - chopped 1 handful 1 chopped 1 salt and pepper 1 fresh sage and thyme Directions: Make stuffing. (See below) Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Add stuffing mixture on the inside of the casserole dish. Cover loosely with foil and bake 1 hour at 350 F. Right before you take it out of the oven take the foil off and bake 15 more minutes to brown the stuffing. Stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. Serving Size: Makes 6 servings Fridays recipe of the day! Quote Link to comment
Dee Posted April 27, 2003 Author Share Posted April 27, 2003 Sunday-27-03 recipe of the day. Celebrate Cinco de Mayo Authentic Mexican Tortilla's Ingredients 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 3/4 cup shortening 3/4 cup hot water Directions 1 Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist. 2 With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so. 3 Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness. 4 Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy. Quote Link to comment
Dee Posted April 28, 2003 Author Share Posted April 28, 2003 Braciole ( Bracioli ) Recipe Description: "Italian beef rolls" Cuisine: "Italian" Recipe By :James T. Ehler Servings : 4 Yield: "8 Pieces" DIRECTIONS: 8 2 Oz Slices Top Round (or Top Sirloin) 1 1/2 Tablespoons Fresh Parsley -- chopped 1 Tablespoon Fresh Basil -- chopped 2 Tablespoons Pine Nut 1/4 Cup Raisins -- soaked in warm water 1/2 Teaspoon Granulated Garlic 1/2 Teaspoon Sage -- rubbed 1 Teaspoon Thyme 4 Ounces Prosciutto -- chopped 2 Tablespoons Parmesan Cheese -- grated Salt and Pepper -- to taste 8 Slices Mozzarella Cheese -- thinly sliced 1/4 Cup Olive Oil 3 Cups Marinara Sauce -- see recipe DIRECTIONS: Slice Top Round or Top sirloin butt, try to get one slice (2 oz) for each braciole. Combine filling ingredients (except Mozzarella) and mix together. Spread ingredients on meat slices, top with Mozzarella slice and roll them up, secure with string or a toothpick. Brown beef rolls on all sides in oil. Add Marinara sauce (see recipe) cover and simmer for 30 minutes, or bake covered in 350° F oven. Serving Ideas : Serve with Rigatoni. Serve Rigatoni, then Bracioli. Quote Link to comment
Dee Posted April 30, 2003 Author Share Posted April 30, 2003 Mystery Burgers 2 egg whites 1 cup low-fat or fat-free cottage cheese 1 cup rolled oats 1 pkg. onion soup mix Mix ingredients together and make into small "burgers" or "meatballs." Fry in a small amount of oil, about 3 minutes on each side. I think these taste even better a day after you first make them. Less than $1.00 per batch. Quote Link to comment
Dee Posted May 1, 2003 Author Share Posted May 1, 2003 recipe of the day, Taco Pizza w/ Cornmeal Crust Crust: 1 cup flour 3/4 cup cornmeal 1 tsp salt (I use a little more) 1/2 Tbsp sugar 1/2 cup warm water 1 pkt yeast 1 Tbsp oil Dissolve yeast in water. Mix dry ingredients, add water and oil and mix well. Let rest for about half an hour. Pat or roll out on floured surface. Dough will be very dense and may tear, just pat edges back together. Transfer to greased pizza pan and finish patting out to size of pan. Prick in a few places with fork. Bake at 450 for about 15 minutes, until crust is "set" and starts to brown just slightly. Top with: 1 small jar/can enchilada sauce Browned and seasoned ground beef (I also add a little taco sauce to the meat) Onions, peppers, mushrooms, olives, etc Shredded mexican cheese (I use a cheddar jack blend) Bake again at 450 until crust is good and brown and cheese is melted and bubbly. __________________ Quote Link to comment
Dee Posted May 2, 2003 Author Share Posted May 2, 2003 Beef and Rice Casserole Fry 1/2 lb of Ground beef along with 1 pepper, 1 onion and 4 cloves of fresh garlic. Drain Combination when done and rinse to get grease off the mixture and add to a casserole dish. On top of stove take 4 beef gravy packets and make gravy. Add one cup of dry brown rice to the casserole dish then add the gravy. Bake in the oven at 350 degrees for 45 min. When casserole is done add sour cream dollops to the top of the casserole. Serve with steamed broccoli and a spritz of soy sauce. Quote Link to comment
Dee Posted May 3, 2003 Author Share Posted May 3, 2003 Open-Faced Cheese, Tomato, & Bacon Sandwiches Whole Wheat bread - lightly toasted tomatoes-sliced 1/2 to 3/4 inch thick American cheese slices lean bacon Preparation - Fry bacon, or cook it in a microwave until barely crisp. Don't fry hard. It will brown more when the sandwiches are broiled. Drain on paper towels. Arrange toasted bread slices on a cookie sheet. Top each with a slice of cheese. Lay tomato slices over cheese. Cut bacon slices in half and arrange 4 pieces on top of each open faced sandwich. Put tray of sandwiches in the oven, about 6 inches from heat, and broil for about 1 1/2 to 2 minutes - just long enough to melt the cheese and heat the tomatoes. Quote Link to comment
Dee Posted May 4, 2003 Author Share Posted May 4, 2003 Weekly Menu for the week of May 5-11 Monday: Hot Dog on Rolls Potato Chips- Lower Fat Carrot Sticks Apples Tuesday: Goulash made with elbow macaroni, 1/2 lb of ground turkey and a jar of spaghetti sauce Garlic Toast Green Beans Jello with Fruit added Wednesday: Chicken and Rice Casserole- Take 2 or three chicken thighs and parboil them on top of the stove. Take the meat off the bones when the chicken cools and put aside in a casserole dish. Next add one cup of uncooked brown rice and 1 cup of frozen broccoli to the casserole dish with the chicken. Take 1 can of Creme of Celery Soup and one can of Mushroom Soup and add them to the casserole mixture. Use 1 can and a half of water to the mixture and bake in the oven at 350 degrees for 30 minutes. Let cool for 10 minutes then serve. Chilled Orange Slices for dessert Thursday: Tuna Subs on small sub or hot dog rolls Pickles celery sticks Oatmeal Cookies Friday: Grilled Hamburgers Tossed Salad Left over Low fat chips Watermelon slices chilled Saturday: Home made Cheese and veggie Pizza Frozen seedless grapes Sunday: Barbecued Chicken Legs Low fat potato salad Baked beans Tossed Salad with loads of fresh veggies Chocolate Cavity Maker Cake: Ingredients 1 (18.25 ounce) package dark chocolate cake mix 1 (3.9 ounce) package instant chocolate pudding mix 1 (16 ounce) container sour cream 3 eggs 1/3 cup vegetable oil 1/2 cup coffee flavored liqueur 2 cups semisweet chocolate chips Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. 2 In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan. 3 Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack. Quote Link to comment
Dee Posted May 4, 2003 Author Share Posted May 4, 2003 Sundays recipe for the day is: Baked Pork Chops: Ingredients 6 pork chops 1 teaspoon garlic powder 1 teaspoon seasoning salt 2 egg, beaten 1/4 cup all-purpose flour 2 cups Italian-style seasoned bread crumbs 4 tablespoons olive oil 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup milk 1/3 cup white wine Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. 3 Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. 4 Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes Quote Link to comment
Dee Posted May 5, 2003 Author Share Posted May 5, 2003 Turkey WIngs This is a cheap dish cooked in the crockpot along with potatoes. Add your turkey wings to the crockpot with 1/2 cup of water. Season with poultry seasoning, salt and pepper then add whole potatoes to the mixture. Turkey wings are cheap and filling. You can also barbeque them. Quote Link to comment
Dee Posted May 7, 2003 Author Share Posted May 7, 2003 Hot-Crossed Tuna Casserole Ingredients: 2 small cans water-packed tuna, slightly drained one 10-oz. pkg. frozen baby peas, thawed 1 cup shredded cheddar cheese 1 cup sliced celery 1/2 cup bread crumbs 1/4 cup finely chopped onions salt and pepper to taste 1 cup mayonnaise one 8-oz. tube crescent-roll dough sesame seeds cucumber sauce (see recipe below) Preparation: Combine tuna, peas, cheese, celery, crumbs, onion, salt, pepper and mayonnaise. Mix well and spoon into a baking dish. (Size was not provide, but it was tested in a shallow oblong dish that measured approximately 8 x 10 inches.) Preheat oven to 350 degrees. Separate crescent-roll dough into two rectangles. Press perforations to seal, then cut into four long, then four short strips. Place over tuna mixture in a lattice design. Brush lightly with mayonnaise and sprinkle with sesame seeds. Bake at 350 degrees for 35 to 40 minutes, until lightly browned on top. Serve with cucumber sauce. Cucumber Sauce Ingredients: 1/2 cup mayonnaise 1/2 seeded cucumber, finely chopped 1 Tbs. fresh parsley, chopped 1 Tbs. green onions, chopped 1/4 tsp. dried dill 1/8 tsp. pepper Preparation: Mix together ingredients and serve. Yield: 6 to 8 servings Quote Link to comment
Dee Posted May 8, 2003 Author Share Posted May 8, 2003 Maple Glazed Chicken 2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks) 1 tablespoon cooking oil 3 cups sliced or cut-up vegetables (such as carrots, potatoes, sweet potatoes, rutabaga, turnips, and/or parsnips), cut 1/2-inch thick 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup reduced-sodium chicken broth 1 tablespoon margarine or butter 1/3 cup maple syrup or maple-flavored syrup 1. Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables around chicken. Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425 degrees F oven 20 minutes. 2. Meanwhile, in a small saucepan, melt margarine or butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables. Bake for 15 to 20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture. 3. Transfer chicken and vegetables to a serving platter; keep warm. Skim fat from pan drippings; pass pan drippings with chicken. Makes 6 servings. Quote Link to comment
Dee Posted May 9, 2003 Author Share Posted May 9, 2003 Spanish Chicken and Rice Ingredients: 1 Tbs. vegetable oil 1 cup diced yellow onion 1 Tbs. minced garlic, or to taste 1 jalapeño, finely diced 1green bell pepper, diced 2 cups uncooked long-grain rice 3 cups chicken broth 3/4 cup red chile sauce (Mary uses Las Palmas® brand.) 2 cups cooked diced chicken salt and pepper to taste 1 tsp. dried oregano flakes 1/2 tsp. ground cumin cilantro to taste flour tortillas to taste refried beans Preparation: Heat oil over medium heat. Sauté onion and garlic until onion is tender. Add jalapeño and bell peppers. Add rice and mix, then add chicken stock and red chili sauce. Mix thoroughly. Add cooked chicken, and season with salt, pepper, oregano, cumin and cilantro. Cover and simmer until the liquid is evaporated. Serve with flour tortillas and refried beans. Yield: 4 servings "My mother never let food go to waste, having six children. So if there was leftover corn or peas in the refrigerator, she would put that in, too." Quote Link to comment
Dee Posted May 16, 2003 Author Share Posted May 16, 2003 Menu for the next two weeks! Monday: Barbequed Chicken Corn roasted on the grill Irish potatoes roasted on the grill Fresh Strawberry shortcake Tuesday: Hot Dogs on roll baked beans tossed salad watermelon slices Wednesday: Ravioli with sweet italian sausage chunks cooked in the tomato sauce Garlic Toast green beans jello with fruit cocktail Thursday: Pasta Salad/w slices of pepperoni and cheese, cukes and tomatoes with some onion slices marinated in a red wine vinegar and olive oil and fresh garlic dressing Baked home made Italian bread warm from the oven and spread with fresh butter or margarine Biscotti and fresh orange slices for dessert Friday: Taco Salad Cheese Tortillas Fresh Fruit Saturday: Chicken Fried Rice Fresh Fruit No-Crust Fudge Pie No-Crust Fudge Pie 2 eggs 1 cup sugar 1/2 cup melted margarine or butter 3/4 cup flour 4 tablespoons cocoa 1/2 teaspoon salt 1 teaspoon vanilla 1-1/2 cups chopped pecans Mix all ingredients except nuts with an electric mixer on low or by hand until well mixed. Stir in nuts and spread in an oiled 9- or 10-inch glass pie plate. Cook at 350 degrees F for 25 to 30 minutes. Do not overcook. Serve alone or with whipped cream or ice cream. Sunday: Meatloaf Mashed Potatoes Green Beans Applesauce Cake Monday: Seasoned Chicken Parslied Potatoes Turnip Greens Fruit Salad Tuesday: Ground Beef Stroganoff Spinach Salad Leftover Cake from Sunday Ground Beef Stroganoff 1 pound ground beef 1/2 cup finely chopped onion or 2 teaspoons instant minced onion 2 tablespoons flour 1 8-ounce can mushroom stems and pieces, drained 1 teaspoon salt 1 10-1/2-ounce can cream of chicken soup, undiluted 1 cup sour cream Chopped parsley for garnish 2-1/2 cups cooked (4 ounces uncooked) noodles In a large skillet, saute beef and onion until the meat loses its red color. Stir in flour, mushrooms, and salt. Cook 5 minutes. Add soup and simmer another 5 minutes. Stir in sour cream and heat to desired serving temperature. Do not boil. Serve over buttered noodles. Garnish with parsley.Serves 4. Wednesday: Tuna Salad Sandwiches on Whole wheat rolls pickles Low fat potato chips Cantalope Thursday: Hamburgers from the grill Tossed Salad Veggie Shish Kabobs Cantalope and Watermelon chunks Friday: Spaghetti with Meat Sauce Tossed Green Salad Garlic Toast Popsicle Saturday: Baked Potato- with Broccoli & Cheese A tossed Salad Jello with Pineapple Sunday Dinner: Chicken & Dressing Tossed Green Salad roasted carrots White Cake* with Chocolate Butter Frosting* Quote Link to comment
Dee Posted May 19, 2003 Author Share Posted May 19, 2003 Caramel Nut Cake in a Jar 3-1/2 c. all purpose flour 4 eggs 1 t. baking powder 2/3 c. milk 2 t. baking soda 1 t. vanilla extract 2 t. salt 1 c. chopped walnuts 2 c. brown sugar, packed 6 1-pint wide mouth canning 1 cup butter, softened jars and lids, sterilized Sift together flour, baking powder, baking soda, and salt; set aside. Cream sugar and butter together; add eggs, mixing well. Stir in milk and vanilla. Gradually add flour; fold in nuts. Place batter into well-greased jar; wipe away any batter from rim. Place jars on a baking sheet; bake at 325 degrees for 50 minutes or until toothpick inserted comes out clean. While jars are still hot, place lids on jars and screw on tightly; jars will seal as they cool. Place jars on a flat surface and listen for them to make a "ping" sound as they seal, or wait until they are completely cool and press on the topof the lid. If it doesn't give at all, it is sealed; cakes will last up to 6 months. Makes 6 jar cakes. Zucchini Cake in a Jar 3 c. all purpose flour 3 eggs, beaten 2 t. salt 2 c. sugar 1 t. baking soda 1 cup margarine, softened 1 t. baking powder 2 c. zucchini, grated 2 t. cinnamon 1 t. vanilla extract 1/4 t. nutmeg 6 1-pint wide mouth canning 1/4 t.ground cloves jars and lids, sterilized Combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves; set aside. In a seperate mixing bowl , combine eggs, sugar, margarine, zucchini, and vanilla; nmix in dry ingredients. Pour batter equally into heavily greased jars. Wipe jar rims; place jars on a cookie sheet. Bake at 325 degrees for 40 minutes; immediately secure lids, tightening in place. PLace jars on a wire rack to cool; check for seal as in recipe above. Makes 6 jars. Enjoy! Quote Link to comment
Dee Posted May 20, 2003 Author Share Posted May 20, 2003 Make your own popsicles and slushies instead of buying them. You can save all your leftover juices or fruit drinks and the savings comes when you use your own popsicle freezer containers which you can find at the dollar store to make them. Love those snow cones that you find at State Fairs! Crush up some ice in your blender and then make up Koolaid or a similar powdered drink mix at half strength, and pour over the ice. You can use frozen juice at half strength, too. Quote Link to comment
Dee Posted May 21, 2003 Author Share Posted May 21, 2003 Chicken Rosemary 1 broiler/whole fryer chicken 4 cloves garlic 1 teaspoon dried rosemary 1/4 cup dry white wine 1/4 cup chicken broth Preheat broiler. Remove skin from chicken. Season chicken with salt and pepper. Place in a broiler pan. Broil 5 minutes on each side until lightly browned; remove from broiler. Place chicken, garlic, rosemary, wine and broth in a large saucepan. Cook and cook over medium heat about 30 minutes or until tender, turning once. Serves 4. Quote Link to comment
Dee Posted May 23, 2003 Author Share Posted May 23, 2003 City Chicken (not really chicken at all) 1/2 lb. pork 1/2 lb. veal 1 egg, beaten Bread crumbs (seasoned if you want) 1 c. milk Heat oven to 350 degrees. Cut pork and veal into 1" cubes. Thread on bamboo or wooden skewers, alternating chunks of pork and veal. Dip the skewers in the egg, then the bread crumbs, to coat. Saute until browned. Put skewers in a baking pan, and add milk. Cover in foil, and bake about 1 hour. Does anyone know why this is called "city chicken"? One theory is that, years ago, poultry was expensive, particularly in the years prior to World War II. So cheaper cuts of meat (like pork) were substituted for chicken and "passed off" as chicken. Is this true? Another theory is that is just plain looks like fried chicken. Still another is that it is eaten with your hands, just like you would eat a chicken leg. Any other thoughts? Quote Link to comment
Dee Posted June 2, 2003 Author Share Posted June 2, 2003 Money Saving Menu for the week of June 2- 9 Monday: Barbecued Chicken Roasted potatoes on the grill tossed salad fresh fruit in season Save a couple of pieces of chicken for thursdays meal Tuesday: Chili Dogs/on roll low fat macaroni salad carrot and celery sticks popsicles Wednesday: Sloppy Joes from left over chili sauce for hot dogs from tuesdays dinner Low fat potato chips tomato and cuke salad Oatmeal raisin cookies Thursday: Stir fry Chicken chunks simmered with mushrooms, onions, peppers and soy sauce and a tablespoon of margarine on top of stove Serve over brown rice Fresh fruited Jello Friday: Grilled Hamburgers/ veggie burgers with all the trimmings german potato salad corn on the cob- split cobs in half for savings Saturday: Sausage and pepper subs ( Take Italian sausage links and cut them in chunks to stretch the meat, then cut up 3 peppers and 1 large onion and fry them up and put them on mini sub rolls ( that you bought at a discount) Grill some summer squash left over fruited jello Sunday Dinner: Spaghetti with meat sauce small tossed salad garlic toast watermelon slices Quote Link to comment
Dee Posted June 2, 2003 Author Share Posted June 2, 2003 Sour Cream Coffee Cake This is a real tried-and-true American classic that your grandmother may well have served to her friends. Baked in a tube pan, the cake has a layer of walnuts and cinnamon sugar in the middle and a topping of the same spicy-sweet mixture. In the variations, this filling/topping is replaced with a cinnamon-chocolate layer or a ribbon of raspberry jam and walnuts. Or create your own combinations. Prep Time: 30 minutes Cook Time: 1 hour 20 minutes 2/3 plus 1 3/4 cups sugar 2/3 cup walnuts, finely chopped 1 teaspoon ground cinnamon 3 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1/2 cup butter or margarine (1 stick), softened 3 large eggs 1 container (16 ounces) sour cream 2 teaspoons vanilla extract 1. Preheat oven to 350° F. Grease 9- to 10-inch tube pan with removable bottom; dust with flour. In small bowl, mix 2/3 cup sugar, walnuts, and cinnamon. In medium bowl, stir together flour, baking powder, baking soda, and salt. 2. In large bowl, with mixer at low speed, beat remaining 1 3/4 cups sugar and butter until blended, scraping bowl with rubber spatula. Increase speed to high; beat until creamy, about 2 minutes, scraping bowl occasionally. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. 3. With mixer at low speed, add flour mixture alternating with sour cream, beginning and ending with flour mixture, beating until batter is smooth, occasionally scraping bowl. Beat in vanilla. 4. Spoon one-third of batter into prepared tube pan. Sprinkle 1/2 cup nut mixture evenly over batter, then spread half of remaining batter on top. Sprinkle with 1/2 cup more nut mixture; layer with remaining batter, then remaining nut mixture. 5. Bake cake 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and lift cake from pan bottom. Invert cake onto plate; remove bottom of pan. Immediately invert cake onto wire rack to cool completely, with nut mixture on top. This is one of my favorite recipes and I made it with Splenda and it came out just as good as if I used natural sugars. Quote Link to comment
Dee Posted June 6, 2003 Author Share Posted June 6, 2003 Recipe of the Day ~~~~~~~~~~~~~~ Garlic & Oregano Croutons 2 tbsp Olive oil 3 Garlic cloves, finely Chopped 2 tbsp Grated Romano Cheese 1/2 tsp Dried oregano, crumbled 1/8 tsp Pepper 6 1/3-inch-thick slices of French bread baguette Preheat oven to 350-degrees F. Heat olive oil in heavy small skillet over low heat. Add garlic and sauté' until garlic is just golden, about 2 minutes. Drain immediately (reserve oil for another use). Combine garlic with Romano cheese, oregano and pepper in small bowl. Place bread slices on small baking sheet. Sprinkle garlic mixture evenly over bread. Bake until cheese melts and croutons are golden brown on edges, approximately 10 minutes. Quote Link to comment
Dee Posted June 7, 2003 Author Share Posted June 7, 2003 My Fresh Fried Corn recipe 6 ears of yellow and/or white corn, shucked and silks removed ¾ stick real butter (salted or unsalted) ½ - 1-cup heavy cream, half & half, or milk Salt and pepper to taste The key to good fried corn is how you cut it from the cob. First, you take the ear of corn and in a deep bowl, holding the ear of corn upright, cut the corn from the bottom half of the cob in 3 steps. Using a sharp knife cut off first the tips of the kernels. The second time, take the middle, and lastly, cut it as close to the cob as you can get. Then there is a next step, which my mother always called “milking the cob.” Using your knife, you rake the knife firmly and get the “milk” from the cob. Flip the corn over and do it in that bottom, them discard the cob. After you have removed the corn from the cob in these steps, take a good heavy skillet and using medium heat, put your butter in the skillet. As it starts to melt, add the corn and heavy cream. Bring to a boil, then reduce the heat and cover with a tight fitting lid. Simmer, stirring occasionally, for 30 minutes. This feeds 4 people. Depending on the corn you use, you may find you have to add more cream/milk after 20 minutes or so, if it gets dry. Mine sometimes does, and we like ours wet. Use your own discretion on that. During the summer, you will no better corn than this. I serve mine right in the skillet, just put a hot pad under it and sit it on the table. I also double this recipe. It takes some time, but you may never eat corn out of the can again. Enjoy! Quote Link to comment
Dee Posted June 9, 2003 Author Share Posted June 9, 2003 Money Saving Menu for the week of June 9 to 15. Monday: Spaghetti with meat sauce garlic bread steamed broccoli cold pineapple chunks Tuesday: Hot dogs on roll cooked on the grill baked beans cooked on the grill veggie kabobs watermelon chunks Wednesday: Hamburgers and veggie burgers cooked on the grill pickles fat free chips or low fat chips with sour cream and onion dip Low fat Frozen Yogurt banana splits Thursday: Pasta Salad with sharp cheddar cheese, ham strips, cukes, tomatoes, onions, pasta spirals, marinated in Italian dressing plus the kitchen sink and whatever else you want to add. Calico Beans Fresh sweet corn on the cob watermellon slices Friday: Home made Pizza on the grill roasted veggies on the grill in lemon pepper and olive oil Cantalope slices Saturday: Grilled Shrimp and scallops on skewers basted with lemon pepper butter sauce ( as a treat) or substitue imitation crab if you don't want to splurge roasted parsley potatoes on the grill asparagus sauteed on the grill Home made Sherbet Sunday Dinner: Grilled Mariated Chicken Baked potatoes on the grill Tossed Salad Applesauce cake with walnuts and raisins and a sprinkle of powdered sugar on the top of the cake plus fresh lemonaide Quote Link to comment
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