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Stuffed Tomatoes
Remove small slice across top of stem end of 4 Large,
firm, ripe tomatoes. Carefully scoop out most of the pulp
from the tomatoes, leaving shell intact. In bowl combine
tomato pulp with 1 cup of chopped cold chicken or tuna.
Add 1 celery stalk, 1 tsp. Minced onion, 2 Tbs. Of minced
green pepper, and 2 Tbs. Of mustard. Then mix in
mayonnaise, and salt and pepper to taste. Mix well, and
fill tomato shells.
Remove small slice across top of stem end of 4 Large,
firm, ripe tomatoes. Carefully scoop out most of the pulp
from the tomatoes, leaving shell intact. In bowl combine
tomato pulp with 1 cup of chopped cold chicken or tuna.
Add 1 celery stalk, 1 tsp. Minced onion, 2 Tbs. Of minced
green pepper, and 2 Tbs. Of mustard. Then mix in
mayonnaise, and salt and pepper to taste. Mix well, and
fill tomato shells.
Toasted Onion Strips
1 envelope of onion soup mix
1 Cup of soft butter
12 slices of white bread
1 envelope of onion soup mix
1 Cup of soft butter
12 slices of white bread
Peppermint Ice
1 cup peppermint candy crushed
1 pound of white chocolate
Put candy into blender and grind almost to a
powder. Melt chocolate in double boiler
method. When chocolate is melted smooth;
add candy and well. Spread out thinly on foil.
When set, peel of foil and break into pieces.
Store in a container.
Baked Apples
by Linda NM
8 to 10 apples, cored, peeled & halved
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
2 teaspoons butter, melted
1 cup water
Place apples in greased 9 x 13 inch dish. Mix
remaining ingredients together in order given,
in pan and bring to a boil. Simmer, stirring until
thick. Pour syrup over apples and bake at 350
degrees for 35 to 40 minutes or until tender
Ribs and Kruat
2 Cups Flour
1 Teaspoon Baking powder
Sauerkraut
1 Egg, beaten
1 Cup Milk
Cut spare ribs into portions and place in the
bottom of a roasting pan. Add the sauerkraut,
cover the pan and bake at 350-F for 1-1/2 hours.
Make dumplings by combining the flour, baking
powder, milk and egg. Drop by spoonfuls on
the sauerkraut. Cover pan tightly and finish
baking at 350-F for 30 minutes.
1 cup peppermint candy crushed
1 pound of white chocolate
Put candy into blender and grind almost to a
powder. Melt chocolate in double boiler
method. When chocolate is melted smooth;
add candy and well. Spread out thinly on foil.
When set, peel of foil and break into pieces.
Store in a container.
Baked Apples
by Linda NM
8 to 10 apples, cored, peeled & halved
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
2 teaspoons butter, melted
1 cup water
Place apples in greased 9 x 13 inch dish. Mix
remaining ingredients together in order given,
in pan and bring to a boil. Simmer, stirring until
thick. Pour syrup over apples and bake at 350
degrees for 35 to 40 minutes or until tender
Ribs and Kruat
2 Cups Flour
1 Teaspoon Baking powder
Sauerkraut
1 Egg, beaten
1 Cup Milk
Cut spare ribs into portions and place in the
bottom of a roasting pan. Add the sauerkraut,
cover the pan and bake at 350-F for 1-1/2 hours.
Make dumplings by combining the flour, baking
powder, milk and egg. Drop by spoonfuls on
the sauerkraut. Cover pan tightly and finish
baking at 350-F for 30 minutes.
Baked Apples
8 to 10 apples, cored, peeled & halved
3/4 cup white sugar
1/2 cup flour
1 teaspoon cinnamon
2 teaspoons butter, melted
1 cup water
Place apples in greased 9 x 13 inch dish. Mix remaining
ingredients together in order given, in pan and bring to
a boil. Simmer, stirring until thick. Pour syrup over
apples and bake at 350 degrees for 35 to 40 minutes or
until tender
8 to 10 apples, cored, peeled & halved
3/4 cup white sugar
1/2 cup flour
1 teaspoon cinnamon
2 teaspoons butter, melted
1 cup water
Place apples in greased 9 x 13 inch dish. Mix remaining
ingredients together in order given, in pan and bring to
a boil. Simmer, stirring until thick. Pour syrup over
apples and bake at 350 degrees for 35 to 40 minutes or
until tender
Summer salad
2 lg. Cucumbers
2 tomatoes
1 sm. Onion
1 (8 oz.) sour cream
Salt to taste
Peel cucumbers and cut tomatoes, onions and
cucumbers into small cubes. Lightly beat sour
cream with fork. Mix everything and chill for an
hour. Decorate with parsley leaves. Serve cold.
Can also be done with only cucumbers. Serves
5.
2 lg. Cucumbers
2 tomatoes
1 sm. Onion
1 (8 oz.) sour cream
Salt to taste
Peel cucumbers and cut tomatoes, onions and
cucumbers into small cubes. Lightly beat sour
cream with fork. Mix everything and chill for an
hour. Decorate with parsley leaves. Serve cold.
Can also be done with only cucumbers. Serves
5.
Summer salad 2
3 hard-cooked eggs, chopped
1/4 c. Nonfat yogurt
1/4 c. 1% cottage cheese, drained dry
2 tbsp. Finely chopped celery
2 tbsp. Thinly sliced green onion
1/2 tsp. Dry mustard
1/4 tsp. Salt
Dash of cayenne
2 med. Tomatoes
2 c. Lettuce
Instructions
In bowl combine eggs, yogurt, cottage cheese,
celery, onion, dry mustard, salt and cayenne.
Cover and chill. Cut a slice off the top of each
tomato. Scoop out seeds and flesh. Invert
tomatoes on paper toweling to drain. Chill. To
serve, sprinkle inside of tomatoes with salt and
pepper. Spoon half of the egg mixture into each
tomato shell. Sprinkle with snipped parsley.
Arrange tomatoes on lettuce. 2 servings. Each
serving = 4 ounces protein, 2 cups raw
vegetables.
3 hard-cooked eggs, chopped
1/4 c. Nonfat yogurt
1/4 c. 1% cottage cheese, drained dry
2 tbsp. Finely chopped celery
2 tbsp. Thinly sliced green onion
1/2 tsp. Dry mustard
1/4 tsp. Salt
Dash of cayenne
2 med. Tomatoes
2 c. Lettuce
Instructions
In bowl combine eggs, yogurt, cottage cheese,
celery, onion, dry mustard, salt and cayenne.
Cover and chill. Cut a slice off the top of each
tomato. Scoop out seeds and flesh. Invert
tomatoes on paper toweling to drain. Chill. To
serve, sprinkle inside of tomatoes with salt and
pepper. Spoon half of the egg mixture into each
tomato shell. Sprinkle with snipped parsley.
Arrange tomatoes on lettuce. 2 servings. Each
serving = 4 ounces protein, 2 cups raw
vegetables.
Yummy potato's
About 4 large Idaho potatoes, peeled,
sliced very thin
1 or 2 onions, sliced thin
Layer the above in a buttered dish. Sprinkle salt and fresh
ground black pepper between the layers
Sauce:
4 tablespoons (1/2 stick) butter
1 to 2 tablespoons flour
About 2 cup milk
3/4 to 1 cup cheese (more or less) sharp
Cheddar, Velveeta, Swiss, etc., grated
Bread crumbs, plain or mixed with parmesan cheese
Melt butter, add flour to make a loose paste ( you have to
judge this one...the thicker the paste, the thicker the
sauce). Don't let it brown. Add milk and mix together with
a whisk until it gets thick. Add some salt and pepper. Add
cheese. Pour sauce between the layers. You can add
more cheese between the layers too. Top with cheese
and a thin layer of plain bread crumbs. Bake in a 400
degree F oven for 1 1/2 hours.
About 4 large Idaho potatoes, peeled,
sliced very thin
1 or 2 onions, sliced thin
Layer the above in a buttered dish. Sprinkle salt and fresh
ground black pepper between the layers
Sauce:
4 tablespoons (1/2 stick) butter
1 to 2 tablespoons flour
About 2 cup milk
3/4 to 1 cup cheese (more or less) sharp
Cheddar, Velveeta, Swiss, etc., grated
Bread crumbs, plain or mixed with parmesan cheese
Melt butter, add flour to make a loose paste ( you have to
judge this one...the thicker the paste, the thicker the
sauce). Don't let it brown. Add milk and mix together with
a whisk until it gets thick. Add some salt and pepper. Add
cheese. Pour sauce between the layers. You can add
more cheese between the layers too. Top with cheese
and a thin layer of plain bread crumbs. Bake in a 400
degree F oven for 1 1/2 hours.
Deviled Eggs
12 hard boiled eggs, shells removed and eggs
halved lengthwise
1/2 cup
light mayonnaise
1/4 cup mustard
1 teaspoon sugar
6 tablespoons softened cream cheese
4 teaspoons chopped dill
Paprika for dusting
Extra dill for garnish, if desired
Remove yolks from eggs and place in a large
bowl, mash with a fork. Stir in the mayonnaise and
the next 5 ingredients. Mix well until very smooth.
Stuff the egg white with the yolk and mayonnaise
mixture. Refrigerate 1 hour.
To serve: Lightly sprinkle with paprika and
garnish with additional dill, if desired.
Makes 24 deviled egg halves.
12 hard boiled eggs, shells removed and eggs
halved lengthwise
1/2 cup
light mayonnaise
1/4 cup mustard
1 teaspoon sugar
6 tablespoons softened cream cheese
4 teaspoons chopped dill
Paprika for dusting
Extra dill for garnish, if desired
Remove yolks from eggs and place in a large
bowl, mash with a fork. Stir in the mayonnaise and
the next 5 ingredients. Mix well until very smooth.
Stuff the egg white with the yolk and mayonnaise
mixture. Refrigerate 1 hour.
To serve: Lightly sprinkle with paprika and
garnish with additional dill, if desired.
Makes 24 deviled egg halves.
Taco Hot Dish
3 cups uncooked bow tie pasta
1 pound ground beef
1/4 cup chopped onion
2 cups (8 ounces) shredded Cheddar cheese
10 ounces salsa
1 (14 1/2 ounce) can diced tomatoes, undrained
1 envelope taco seasoning
2 cups nacho tortilla chips, crushed
Cook pasta according to package directions.
Meanwhile, in large skillet, cook beef and onion
over medium heat until meat is no longer pink;
drain. Add the cheese, salsa, tomatoes and taco
seasoning. Drain pasta; stir into the beef mixture.
Transfer to a greased 11 x 7-inch baking dish.
Cover and bake at 350 degrees F for 20 minutes.
Uncover; sprinkle with crushed chips. Bake 10
minutes longer or until heated through.
3 cups uncooked bow tie pasta
1 pound ground beef
1/4 cup chopped onion
2 cups (8 ounces) shredded Cheddar cheese
10 ounces salsa
1 (14 1/2 ounce) can diced tomatoes, undrained
1 envelope taco seasoning
2 cups nacho tortilla chips, crushed
Cook pasta according to package directions.
Meanwhile, in large skillet, cook beef and onion
over medium heat until meat is no longer pink;
drain. Add the cheese, salsa, tomatoes and taco
seasoning. Drain pasta; stir into the beef mixture.
Transfer to a greased 11 x 7-inch baking dish.
Cover and bake at 350 degrees F for 20 minutes.
Uncover; sprinkle with crushed chips. Bake 10
minutes longer or until heated through.
Italian Seasoning
Ingredients
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon dried rosemary
1 tablespoon dried sage
Directions
In a food processor, combine basil, oregano, thyme,
marjoram, rosemary and sage. Blend for 1 minute, or
until desired consistency is achieved.
Prep time 5 minutes
Ingredients
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon dried rosemary
1 tablespoon dried sage
Directions
In a food processor, combine basil, oregano, thyme,
marjoram, rosemary and sage. Blend for 1 minute, or
until desired consistency is achieved.
Prep time 5 minutes
Fruit Muffins
Ingredients
2 cups All-purpose, unbleached flour
1/2 cup Oat bran
1 tbsp Baking powder
1/2 tsp Salt
1 Egg substitute
1/3 cup Sugar
1/3 cup Vegetable oil
1-1/4 cups Plain soy milk
1-1/2 cups Frozen fruit (rinsed and drained)
Instructions
Preheat the oven to 375 degrees. Grease the muffin
pan.
Rinse and drain the fruit in a colander.
Combine the dry ingredients in medium mixing bowl.
Whisk the wet ingredients in large bowl.
Stir the fruit into the wet ingredients.
Add the dry ingredients to the wet ingredients and mix
just until combined.
Spoon the batter into the greased muffin pan.
Bake the muffins for 25 minutes.
Remove the muffins from the pan and cool on a rack
for 15 minutes.
Serve the muffins as they are, or split them and melt a
pad of buttery spread into the center.
Tips
If you don't have an egg substitute handy, you can use
a tablespoon of flax seed mixed with 1/4 cup of water,
or a tablespoon of corn starch mixed with 1/4 cup water.
If you don't have oat bran, you can substitute an extra
1/3 cup of flour. You can also use wheat bran, but it
gives the muffins a more chewy consistency.
If you like nuts in your muffins, add 1/4 to 1/2 cup of
chopped pecans or walnuts to the mix.
Use a large muffin tin if you want the muffins to stand
alone as breakfast, or use a small tin if you want to
serve them as a side treat with a different breakfast
entree.
Serves: 4 to 6
Preparation time: 45 minutes
Ingredients
2 cups All-purpose, unbleached flour
1/2 cup Oat bran
1 tbsp Baking powder
1/2 tsp Salt
1 Egg substitute
1/3 cup Sugar
1/3 cup Vegetable oil
1-1/4 cups Plain soy milk
1-1/2 cups Frozen fruit (rinsed and drained)
Instructions
Preheat the oven to 375 degrees. Grease the muffin
pan.
Rinse and drain the fruit in a colander.
Combine the dry ingredients in medium mixing bowl.
Whisk the wet ingredients in large bowl.
Stir the fruit into the wet ingredients.
Add the dry ingredients to the wet ingredients and mix
just until combined.
Spoon the batter into the greased muffin pan.
Bake the muffins for 25 minutes.
Remove the muffins from the pan and cool on a rack
for 15 minutes.
Serve the muffins as they are, or split them and melt a
pad of buttery spread into the center.
Tips
If you don't have an egg substitute handy, you can use
a tablespoon of flax seed mixed with 1/4 cup of water,
or a tablespoon of corn starch mixed with 1/4 cup water.
If you don't have oat bran, you can substitute an extra
1/3 cup of flour. You can also use wheat bran, but it
gives the muffins a more chewy consistency.
If you like nuts in your muffins, add 1/4 to 1/2 cup of
chopped pecans or walnuts to the mix.
Use a large muffin tin if you want the muffins to stand
alone as breakfast, or use a small tin if you want to
serve them as a side treat with a different breakfast
entree.
Serves: 4 to 6
Preparation time: 45 minutes
2 red peppers
1 green bell pepper
2 onions
2 zucchini
8 oz. Box mushrooms
6 new potatoes, scrubbed
1 tsp. Salt
2 cloves garlic, crushed or pressed
coarsely ground pepper
1/2 tsp. Oregano
1/2 tbsp. Basil
1/2 tsp rosemary
Wash and dry vegetables. Any combination of
vegetables in season may be used.
Cube them into large bite-size pieces. Halve
mushrooms, if large. Potatoes can be parboiled (or put in
first). Arrange vegetables in a baking dish or roasting
pan in a single layer.
Crush the garlic with salt using the side of a large knife
until pureed (or use a garlic press). Stir into oil.
Drizzle the vegetables with olive oil and toss to coat well.
Sprinkle with pepper, oregano, basil and rosemary.
Roast in oven at 400°F; reduce heat if vegetables are
browning too quickly before they are done. Vegetables
may not cook at the same rate. As some of the
vegetables cook, they may be removed while the others
are left to finish cooking. Add more olive oil if the
vegetables absorb the oil and become dry during the
cooking (or use olive oil spray).
Can be served hot or room temperature.
Colorful Turkey Pasta Salad
2 1/2 cups tricolored rotini pasta, cooked, drained
2 cups Honeysuckle White Deli Sliced Oven Roasted
Breast., cubed (or use leftover turkey)
1/2 cup onions, thinly sliced
1/4 cup celery, thinly sliced
1/4 cup parsley, chopped
1 1/2 teaspoons fresh tarragon, chopped or use 1/2
teaspoon tarragon, dried
1 tablespoon olive or canola oil
2 tablespoons tarragon vinegar
1 tablespoon lemon juice
2 tablespoons reduced-calorie mayonnaise
In large bowl, combine pasta, turkey, onions, celery,
parsley and tarragon. In small bowl combine oil, vinegar,
juice and mayonnaise. Fold into turkey pasta mixture;
cover and refrigerate 1 to 2 hours, or overnight.
Makes 4 servings.
2 1/2 cups tricolored rotini pasta, cooked, drained
2 cups Honeysuckle White Deli Sliced Oven Roasted
Breast., cubed (or use leftover turkey)
1/2 cup onions, thinly sliced
1/4 cup celery, thinly sliced
1/4 cup parsley, chopped
1 1/2 teaspoons fresh tarragon, chopped or use 1/2
teaspoon tarragon, dried
1 tablespoon olive or canola oil
2 tablespoons tarragon vinegar
1 tablespoon lemon juice
2 tablespoons reduced-calorie mayonnaise
In large bowl, combine pasta, turkey, onions, celery,
parsley and tarragon. In small bowl combine oil, vinegar,
juice and mayonnaise. Fold into turkey pasta mixture;
cover and refrigerate 1 to 2 hours, or overnight.
Makes 4 servings.
CAKE IN AN ORANGE HALF
6 large oranges
1 package of white cake mix
Cut the six oranges in half, and take out the
oranges pieces and refrigerate them for
another use.
Prepare cake mix according to package
instructions (or make your own home made
cake from scratch).
Pour the batter into the orange halves, put
them back together and wrap in tin foil. Ff
camping, bake in coals for 20-25 minutes or
bake in oven at 350°F for 10-15 minutes
Note: A few drops of pure orange oil may be
added to the cake batter for extra flavor. Serve
topped with vanilla ice cream, if desired.
6 large oranges
1 package of white cake mix
Cut the six oranges in half, and take out the
oranges pieces and refrigerate them for
another use.
Prepare cake mix according to package
instructions (or make your own home made
cake from scratch).
Pour the batter into the orange halves, put
them back together and wrap in tin foil. Ff
camping, bake in coals for 20-25 minutes or
bake in oven at 350°F for 10-15 minutes
Note: A few drops of pure orange oil may be
added to the cake batter for extra flavor. Serve
topped with vanilla ice cream, if desired.
Creamy Fall Harvest Soup
Delicious puree of leeks, garlic, butter, butternut
squash, carrots, potato, dried herbs, chicken
stock, and milk. Seasoned with salt and pepper
and garnished with cheddar cheese.
Ingredients -
2 Leeks, white part only, chopped
2 cloves Garlic, chopped
1 tablespoon Butter
1 1/2 to 2 pounds Butternut Squash, peeled,
seeded and diced
3 medium Carrots, chopped
1 medium Potato, peeled and diced
1/4 teaspoon Thyme
1/4 teaspoon Rosemary
1-1/2 cups Chicken Broth
1-1/2 cups Milk
Salt and Pepper, to taste
1/2 cup grated Cheddar Cheese
Preparation:
1. In stockpot, sauté leeks and garlic in butter over
medium heat.
2. Add diced squash, chopped carrots, diced
potatoes, thyme, rosemary and chicken broth to
stockpot.
3. Bring to a boil, cover, and reduce heat. Simmer
20 minutes until vegetables are tender.
4. Puree batches of soup in blender and
temporarily pour into large bowl. Finish pureeing
all the vegetable soup and return to stockpot.
5. Stir in milk. Heat through.
6. Season to taste with salt and pepper.
7. Serve in individual soup bowls and garnish with
grated cheddar cheese.
Delicious puree of leeks, garlic, butter, butternut
squash, carrots, potato, dried herbs, chicken
stock, and milk. Seasoned with salt and pepper
and garnished with cheddar cheese.
Ingredients -
2 Leeks, white part only, chopped
2 cloves Garlic, chopped
1 tablespoon Butter
1 1/2 to 2 pounds Butternut Squash, peeled,
seeded and diced
3 medium Carrots, chopped
1 medium Potato, peeled and diced
1/4 teaspoon Thyme
1/4 teaspoon Rosemary
1-1/2 cups Chicken Broth
1-1/2 cups Milk
Salt and Pepper, to taste
1/2 cup grated Cheddar Cheese
Preparation:
1. In stockpot, sauté leeks and garlic in butter over
medium heat.
2. Add diced squash, chopped carrots, diced
potatoes, thyme, rosemary and chicken broth to
stockpot.
3. Bring to a boil, cover, and reduce heat. Simmer
20 minutes until vegetables are tender.
4. Puree batches of soup in blender and
temporarily pour into large bowl. Finish pureeing
all the vegetable soup and return to stockpot.
5. Stir in milk. Heat through.
6. Season to taste with salt and pepper.
7. Serve in individual soup bowls and garnish with
grated cheddar cheese.
Almond Tea
Ingredients:
4 Tea bags of your favorite black tea
1/2 tsp Lemon zest, finely grated
4 cups Boiling water
1/2 cup Sugar
2 tbs Lemon juice
1 tsp Almond extract
1/4 tsp Vanilla
Method:
Steep tea and lemon rind in boiling water for about
5 minutes. Stir in sugar, lemon juice, almond and
vanilla. Serve hot
Ingredients:
4 Tea bags of your favorite black tea
1/2 tsp Lemon zest, finely grated
4 cups Boiling water
1/2 cup Sugar
2 tbs Lemon juice
1 tsp Almond extract
1/4 tsp Vanilla
Method:
Steep tea and lemon rind in boiling water for about
5 minutes. Stir in sugar, lemon juice, almond and
vanilla. Serve hot
No-Bake Chocolate Peanut Butter Bars Recipe
Yields: 32 bars
Prep time: 15 min
Ingredients:
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered (confectioners) sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Preparation:
In a medium bowl, mix together the butter or
margarine, graham cracker crumbs,
confectioners' sugar, and 1 cup peanut butter until
well blended. Press evenly into the bottom of an
ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the
microwave, melt the chocolate chips with the 4
tablespoons peanut butter, stirring occasionally
until smooth. Spread over the prepared crust.
Refrigerate for at least one hour before cutting
into squares of 8 rows by 4 rows.
Store, covered, in the refrigerator.
Makes 32 bars.
Yields: 32 bars
Prep time: 15 min
Ingredients:
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered (confectioners) sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Preparation:
In a medium bowl, mix together the butter or
margarine, graham cracker crumbs,
confectioners' sugar, and 1 cup peanut butter until
well blended. Press evenly into the bottom of an
ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the
microwave, melt the chocolate chips with the 4
tablespoons peanut butter, stirring occasionally
until smooth. Spread over the prepared crust.
Refrigerate for at least one hour before cutting
into squares of 8 rows by 4 rows.
Store, covered, in the refrigerator.
Makes 32 bars.
