US
Recipe Archive:
August 8, 2001
Honey
Acorn
Squash
from
the Quasar Microwave Cooking Cookbook
2
acorn squash (about 3/4 lb. each)
4
tbs. honey
4
tsp. butter or margarine
1/8
tsp. grated lemon peel (optional)
Yield: 4 servings
Pierce skin of squash several times, arrange on paper towel lined oven tray. Cook HIGH 4 to 5 minutes. Cut squash in half; scoop out seeds. Arrange squash, cut side up in 12 x 8-inch dish. Top with honey, butter and lemon. Cook, covered with plastic wrap, at HIGH 4 to 5 minutes, or until squash is tender. Let stand, covered, 2 minutes before serving.
June
25, 2001
Pizza
Appetizers
Oldie
but goodie to make on a evening as a snack, or for a party. Dad and
Mom Yeager used to make these a lot for us.
Ritz
Crackers (Mom Phillips used to make them with English muffins)
Jar
of Pizza Quick by Ragu
Mozzarella
Cheese
Place
Ritz Crackers on a cookie sheet. Put a teaspoon of Pizza Quick on
each cracker. Sprinkle cheese on each cracker. Be careful not to get
cheese on the cookie sheet to avoid extra cleanup. Put under the
broiler for 15 to 30 seconds or until cheese melts. These can be
prepared quick and easy for surprise guest.
May
24, 2001
Mushroom Quiche from Mom Phillips
1
(9") unbaked deep dish pie crust
2
tbs. unsalted butter or margarine
1/4
lb. sliced, raw mushrooms
1/4
cup raw, chopped onion
1
cup cubed Swiss cheese
1/4
cup grated Parmesan cheese
4
eggs
3/4
cup milk
1/4
tsp. white pepper
1/2
tsp. salt
1/4
tsp. nutmeg
Preheat oven to 350 degrees.
Bake pie crust 8-10 minutes, or until lightly brown. Remove from oven and increase temperature to 450 degrees.
In skillet, melt butter and saute mushrooms and onions 2-3 minutes over moderate heat.
Spread mushrooms, onions and cheese over pie crust. Combine remaining ingredients and pour mushroom mixture, after you have placed pie crust on oven rack to avoid spilling.
Bake 10 minutes, then reduce heat to 350 degrees and continue 15 minutes longer, or until quiche is well set.
Apple Crisp from Betty Crocker's New Boys and Girls Cookbook (copyright 1965)
Heat oven to 350 degrees,
Spread
evenly in square pan, 8 x 8 x 2 inches -
4 cups of slice pared apples.
Sprinkle
with -
1/4 cup water
1 tsp. cinnamon
1/2 tsp. salt
With
pastry blender, mix until crumbly-
1 cup sugar
3/4 flour
1/3 cup soft butter
Spread crumb mixture over apples.
Bake uncovered, about 40 minutes.
Serve warm with milk or cream.
6
servings.
May 09, 2001
We attended a cooking class in the Great American RV
Rally and purchaced some cook books. The Instructor of the Class
(JoAnna M. Lund) was very good. So good we bought three different
cookbooks from her. Her theory of cooking is it's got to be
simple, the items can be found in any grocery store, no waste of
items, Healthy to eat (All Great recipes for Weight Watchers Winning
Points). Finally her truck driver husband has to like the food.
We highly suggest this cookbook and will only show
two recipe's from the book, so she can keep on selling her books!
From the Cookbook of Healthy Across America
JoAnna M. Lund (319-659-8234)
HealthyExchanges.com
Philly Cheese Steak Sandwich:
2 cups thinly sliced onion
4 (3/4 ounce) slices Kraft reduced-fat Swiss cheese
1/4 cup of water
2 teaspoons Dijon mustard
1/2 teaspoon dried minced garlic
4 hot dog buns (We used soft taco shells)
1 (6-ounce) package Healthy Choice 97% fat-free
Deli Sliced Roast Beef
3/4 cup (3 ounces) shredded Kraft reduced-fat
Cheddar cheese
Preheat Broiler. In a large skillet sprayed with a
butter-flavored cooking spray. combine onion and water. Cover and
cook over medium heat for 10 minutes or until onions are softened,
stirring occasionally. Stir in mustard and garlic. Separate each hot
dog bun and arrange on a baking sheet. Lightly spray buns with
butter-flavored cooking spray. Broil for 1 to 2 minutes. Seperate
beef into 4 even piles. Top bottom half of each bun with a pile of
roast beef and a slice of Swiss cheese. Evenly spoon about 1/2 cup
onion and 3 tablespoons Cheedar cheese over top of remaining
bun halves. Broil for 1 to 2 minutes or until cheese melts. Sandwich
each half together, cut in half, and serve at once.
6 points for Winning points on Weight Watchers
Diabetic: 3 meat, 1 starch, 1 vegetable
March 14, 2001
Low Cal desert:
1) Angel Food cake
1) Large
container of Lite Cool Whip
3) containers
of 6 or 8 oz fruit yogurt
Extra Fruit optional
Mix the yogurt
and cool whip together by stirring it until its mixed and lumpy.
If you have
blueberry yogurt and want to mix in more blueberries you can (fresh
or frozen).
Break the Angel Food cake in to small pieces and fold into the yogurt, cool whip mix.
It may not
look like much, but it sure does taste great!
January 11, 2001
Stuffed Shells from Denese Diaz
Ricotta cheese
(large container)
1/2 cup grated
Parmesan cheese
Spaghetti
sauce (1 large jar of your favorite brand)
1 lb.
mozzarella cheese, grated
1 tsp. parsley
1 tbs. of
olive oil
1 box of shell
noodles (large size)
Spray
casserole dish with PAM. Pour coating of sauce on pan.
Bring water to
boil and add 1 tbs. of oil, add shells. Cook shells 8
mins. Run cool water through shells and dump hot water in
sink. Let shells drain in a colander 3 or 4 at a time.
Stuff with
Parmesan cheese, parsley, and spaghetti sauce. Put coating of sauce
over shells. Sprinkle mozzarella cheese over top.
Cover with
aluminum foil.
Bake 30 mins.
at 375 degrees F.
Baked Ziti from Denese Diaz
Ziti noodles
(1 box)
Ricotta cheese
(2 lbs.)
Spaghetti
sauce (1 in between size jar of your favorite brand)
1 lb.
mozzarella cheese, grated
Cook ziti
noodles (Bring water to boil and add 1 tbs. oil, add noodles.
Cook 8 mins. Run cool water through noodles while draining.)
Spray dish
with PAM. Dump noodles into casserole. Dump in ricotta
cheese. Pour in 1/2 jar of the spaghetti sauce, and stir into
noodles. Sprinkle grated mozzarella cheese over the top.
Cover with
aluminum foil. Cook 30 mins at 375 degrees F.
Tuna Casserole from the I Hate to Cook Cookbook
6 small servings
Mix together:
2 9-1/2
oz. cans chunk tuna
2 to 3 cups of
cooked shell noodles
1 can
condensed cream of mushroom soup with 1/2 can milk
1/2 cup frozen
canned peas
or green peppers
salt
pepper
grated
Parmesan cheese
Put in a greased casserole dish. Sprinkle the cheese on top and bake at 325 degrees for 1/2 hour.
Broccoli-Cheese Casserole
2 cups
uncooked rice
2 cups water
1 stick
margarine or butter
2 cans cream
of chicken soup
1 large jar of
Cheese Whiz (or 2 cans Cheddar cheese soup)
3/4 cup finely
chopped celery
3/4 cup finely
chopped onion
2 pkgs. frozen
chopped broccoli (thawed)
Grease pan. Mix well. Bake 1 hour at 350 degrees F. Stir twice during cooking.
3 Bean Salad from the I Hate to Cook Cookbook"
1 can cut
green beans
1 can cut wax beans
1 can red
kidney beans
1 medium size
chopped onion
3/4 cup sugar
1 tsp. salt
1/2 tsp. pepper
1/2 cup salad oil
2/3 cup vinegar
Mix everything and marinate for 24 hours. Stir if you think of it. Drain before serving . Serves 6.
November, 2000
Denny's
receipe (Great and easy)
Fruit
stuffed pork chops:
8
double-rib pork chops, with pockets cut for stuffing (I use boneless
thick chops)
2
cups small dry bread cubes (I used croutons)
1
cup finely chopped unpared apple
1
cup shredded sharp process American cheese
1/4
cup light raisins
1/4
cup butter, melted
1/4
cup orange juice
1/2
teaspoon salt
1/4
teaspoon ground
cinnamon Oven
350 degrees
Sprinkle salt and pepper over chops. Combine bread cubes, apple, cheese, raisins, butter, orange juice, 1/2 teaspoon salt, and cinnamon. Stuff mixture into pockets. Press edges of pockets together to seal. Bake at 350 degrees for 1 1/2 hours, or till chops are tender. Makes 8 servings
October
19, 2000
Squash Casserole
1-1/2
lbs. summer squash
1
onion
1
cup sour cream
1
can cream of mushroom soup
1
pkg. Pepperidge Farm dressing
1
stick butter
Slice squash and onion together; cook; then drain when done.
Add sour cream and soup; mix with with squash and onion.
Melt 1 stick butter and add to Pepperidge Farm stuffing; mix well together. Put 2/3 dressing on the bottom of greased casserole dish. Add squash mixture and cover with rest of dressing.
Bake at 350 degrees Fahrenheit for 45 minutes.
Mrs.
Archer's
Delicious Chicken
1
can cream of chicken soup
1
can cream of mushroom soup
Lemon
and pepper seasoning
Chicken
(between 1-2 lbs. of desired type)
Butter an oblong baking pan.
Mix together 1 can of cream of chicken soup and 1 can of cream of mushroom soup. Put lemon and pepper seasoning on both sides of chicken. Pour soup mixture over the top of the chicken
Cover
pan with aluminum foil. Bake at 350 degrees Fahrenheit for
about 40 minutes. Remove foil and brown or "crispy up."
FROM
DENNY:
This is a great dessert given by my friends Sam & Eileen at the Palm Beach Travelers Park where we were staying for Dale's Palm Beach job.
This dessert was one of the many great things they gave me. If it was not for their assistance and Sam's advise, I would of been lost a couple of times. Thanks!!!
FROZEN PEANUT BUTTER PIE:
1
cup of peanut butter (creamy or crunchy)
1
8oz cream cheese
Cream
above and add
1
1/2 cup sifted powder sugar
Mix
above and add
1
16oz cool whip
Put into prepared graham cracker or chocolate crust. Freeze at least 8 hours. Drizzle the top with Hershey Chocolate (good but not necessary)
Also you can use all low fat items and it works just fine.
THANKS AGAIN EILEEN FOR THE GOING AWAY PIE!!!!!!!!
Hamburger
Heaven
This was a dinner that my mother would make when she didn't want to do much at all. My brother, sisters, and I would enjoy the aroma as much as the meal.
1
lb. ground beef
1/2
lb. sliced American cheese
1
cup chopped celery
1
small can ripe olives
2
cups fine dry noodles (uncooked)
1/2
tsp. onion salt
salt
pepper
2-1/2
cups of tomato sauce
1/4
cup water
Brown meat in large skillet. Add remaining ingredients in layers in order given. Add seasoning. Rinse out tomato can with 1/4 cup water and pour over all. Cover. When steaming turn down to simmer until done (noodles are soft).
Yields 6 servings.