RecipesFromScratch

No Name Salad

2012-02-25T09:31:00.000-08:00

1 large container Cool whip
1 can of Eagle Brand condensed milk
1 large can of crushed pineapple, drained
1 can of strawberry or cherry pie filling
1 cup of chopped pecans

Mix all ingredients together and let it sit overnight.

Sesame Cheese straw

2012-02-23T19:24:00.002-08:00

1/2 pound of grated sharp Cheddar cheese
2 1/4 ounce jar of sesame seed
1/2 cup of softened butter
1 teaspoon of salt
1 1/4 cup of flour
1/8 teaspoon of cayenne pepper

Have all ingredients at room temperature. Toast sesame seed in heavy skillet, stirring constantly until brown, then cool. Combine all other ingredients until well blended, then add sesame seed. Roll dough to 1/8 inch thickness, and cut into strips about 4 inches long and 1/4 inch wide. Bake at 400 for 12 - 15 minutes until brown. Cool on rack.

Turkey Dressing

2012-02-23T11:37:00.001-08:00

1 package of Pepperidge Farm dressing
1/2 stick of melted margarine
a little chopped celery
Campbell's chicken broth

Mix together with Campbell's chicken broth making it on the moist side. Put into muffin cups or pan and bake at 350F.f. until brown.

Aberdeen Pound Cake

2012-02-22T18:51:00.000-08:00

3 cups of flour
1 1/4 cup of oil
3 cups of sugar
10 large eggs
1/4 teaspoon of salt
1 teaspoon of vanilla

Beat eggs. Combine all other ingredients. Mix well. Bake at 325F. for 1 1/2 hours.

Crab Mousse

2012-02-22T13:50:00.001-08:00

two 6 ounce cans of crab meat, drained and juice saved
1 tablespoon of grated onion
one 8 ounce package of cream cheese
1/2 cup of mayonnaise
1/2 cup of sour cream
1/4 teaspoon of Tabasco sauce
1 package gelatin, dissolved in crab juice

Mix first 6 ingredients. Add dissolved gelatin. Put in mold and chill until set. Serve with crackers.

Artichoke Appetizer Fritata

2012-02-22T13:08:00.000-08:00

two 6 ounce jars of marinated artichoke hearts, undrained
3 green onions, chopped
1 clove garlic, crushed
4 large eggs
1/8 teaspoon of pepper
2 cups (8 ounces) of shredded sharp Cheddar cheese
6 saltine crackers, crumbled
2 tablespoons of chopped fresh parsley

Drain artichoke hearts, reserving liquid. Chop artichoke hearts and set aside. Pour artichoke liquid into a 9 inch skillet; add green onions and garlic, and saute until tender. Drain.
Combine eggs and pepper in a large bowl; beat well. Stir in artichokes, onion mixture, cheese, crackers, and parsley. Pour mixture into a greased 8 inch square baking dish. Bake at 325 for 35- 40 minutes or until set. Cut into 1 1/2 inch squares. Yield about 2 dozen

Dutch Oven Southern Barbecued Spareribs

2012-02-20T12:38:00.000-08:00

2 cloves garlic, minced
2 tablespoons of butter or margarine
1 cup of catsup
3/4 cup of chili sauce
1/4 cup of firmly packed brown sugar
2 tablespoons of prepared mustard
2 tablespoons of Worcestershire sauce
1 tablespoon of celery seeds
2 dashes of hot sauce
1/2 teaspoon of salt
1 1/2 cups of water
4 pounds of pork spareribs, cut into 4 serving size pieces

Saute garlic in butter in a heavy saucepan. Stir in catsup, chili sauce, sugar, mustard, Worcestershire sauce, celery seeds, hot sauce, salt, and water. Bring to a b oil. remove from heat, and set aside.
Place spareribs and water to cover in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 45 minutes or until tender. Drain well.
Place ribs, bone side down, on grill over slow coals. Grill 10 minutes; turn meaty side down, and cook for 10 minutes. Cook 10 to 15 additional minutes, turning and basting often with sauce. Yield: 4 servings

Chicken Hawaiian

2012-02-20T11:14:00.000-08:00

6 coconuts
1 1/4 cups of butter
5 cups of flour
4 cups of milk
1 1/2 teaspoons of salt
1 pound of mushrooms, sliced
2 cups of diced celery
1/2 cup of pimientos
4 to 5 cups of cooked diced chicken
1 cup of shortening
2 to 3 tablespoons of cold water
2 egg yolks, beaten with 2 tablespoons of water

Saw coconuts in half. Scrape about 2 tablespoons of coconut meat from each half, grate, and set aside. Keep coconut milk in refrigerator and save for another recipe. To make cream sauce: melt 1 cup of butter in a saucepan. Stir in 3 cups of flour, blending well. Add milk and 1 teaspoon of salt; cook, stirring constantly, until sauce thickens.
Melt remaining butter in a frying pan. Add mushrooms and saute for 5 minutes. Combine grated coconut, cream sauce, mushrooms, celery, pimiento, and chicken. Divide mixture among the 12 coconut shell halves. Preheat oven to 350ºF. Make a pastry by mixing 2 cups of flour, shortening, 1/2 teaspoon of salt, and cold water together. Roll out dough on floured board until quite thin; cut into 12 circles to fit tops of the 12 coconut shells. Crimp edges and and make several slits in top for steam to escape. Brush with egg yolks. Cover a baking sheet with crumpled foil. Place shells on crumpled foil (the crumpled foil should prevent shells from tipping) and bake for 1 hour. Remove from heat and serve. Serves 12.

Pilaf with Eggplant (Turkey)

2012-02-20T09:34:00.000-08:00

3 small eggplants
1 tablespoon of salt
3 tablespoons of olive oil
2 tomatoes, peeled, seeded and chopped
1 clove garlic, crushed
1/4 teaspoon of salt
Freshly ground black pepper
1 cup of rice
2 cups of simmering chicken broth

Cut the eggplants in half lengthwise and cut each into 1/2 inch thick slices. Sprinkle with salt and set aside on a rack for 15 minutes. (This will drain the bitter juices from the eggplants.) Wash off the excess salt and pat dry with paper towels. Heat the olive oil in a large casserole and saute the eggplant slices until lightly browned on both sides.Add the tomatoes and garlic and simmer over low heat for 5 minutes, stirring occasionally. Add salt, pepper and rice and combine thoroughly. Pour in the simmering broth and bring to a boil. Lower the heat, cover and simmer until the rice has absorbed all the liquid (about 25 minutes). Place the casserole on a Stovetop Heat Diffuser over the lowest possible heat and cook 15 minutes more. Serve hot or cold and pass a bowl of yogurt separately. 4 servings

Hearty Beef Salad with Horseradish Dressing

2012-02-19T13:31:00.000-08:00

8 ounces of green beans
1 1/2 cups of packaged, peeled baby carrots
12 ounces o f beef sirloin steak, cut 1 inch thick
4 cups of torn Boston or Bibb lettuce
one 16 ounce can of julienne beets, rinsed and drained
Horseradish dressing
Cracker pepper, optional

Wash green beans; remove ends and strings. Cut beans in half crosswise. In a covered medium saucepan cook beans in boiling water for 5 minutes. Add baby carrots and cook for 10 to 15 minutes more or till vegetables are tender; drain. Cover and chill for 4 to 24 hours.
Trim fat from meat. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired done-ness, turning once. (Allow 10 to 12 minutes for medium rare or 12 to 15 minutes for medium.) Thinly slice across grain into bite size strips.Divide torn lettuce among salad plates. Arrange green beans, baby carrots, meat slices, and beets on lettuce. Spoon the Horseradish dressing over salads. If desired, sprinkle each serving with pepper.
Makes 4 servings

Horseradish dressing: in a small mixing bowl beat together 1/2 of a 3 ounce pacakge cream cheese, softened, and 2 tablepsoons of horserdsh sauce. stir in enoughmilk (3 to 4 tabespoons) to make of drizzling consistency. Cover and chill till serving itme.
(Dressing will thicken slightly if made ahead and chilled.)

Mustard Cole Slaw

2012-02-18T03:14:00.002-08:00

two 3 pound heads cabbage, shredded
4 medium onions, chopped
4 medium size green peppers, chopped
two 4 ounce jars of diced pimiento, drained, optional
2 cups of vinegar
2 cups of sugar
2 cups of vegetable oil
2 tablespoons of salt
1 tablespoon plus 1 teaspoon of celery seeds

Combine shredded cabbage, onion, green pepper, and pimiento, if desired , in a very large bowl; mix well.

Combine remaining ingredients in a mixing bowl, and stir well. Pour vinegar mixture over cabbage mixture, and mix thoroughly. Cover; refrigerate overnight. Yield: 25 to 30 servings

Plain Noodle Dough

2012-02-16T19:41:00.000-08:00

2 cups of flour
1 teaspoon of salt
2 eggs
1/4 cup of water

Sift the flour and salt together onto a pastry board. Beat the eggs lightly and add the water gradually. Make a well in the center of the flour and pour in about 1/2 of the liquid ingredients. Work the flour into the liquid with your fingertips adding more liquid gradually until it is all used.

Knead the dough several minutes until very smooth. Roll it out as thinly as possible and let stand to dry out slightly. Roll the dough up like a jelly roll and cut into thin strips. Let the strips dry 30 minutes before cooking.

Taco Spaghetti

2012-02-15T10:58:00.000-08:00

5 ounces of packaged dried spaghetti, linguine, or fettuccine, broken
1 pound of ground beef or ground raw turkey
1 large onion (1 cup)
3/4 cup of water
1/2 of a 1 1/4 ounce envelope (2 tablespoons) of taco seasoning mix
one 11 ounce can of whole kernel corn with sweet peppers, drained
1 cup of sliced pitted ripe olives
1 cup of shredded Cojack or cheddar cheese 94 ounces)
1/2 cup of salsa
one 4 ounce can of diced green chili peppers, drained
6 cups of shredded lettuce
1 cup of broken tortilla chops
1 medium tomato, cut into wedges
dairy sour cream, optional

Cook pasta according to package directions. Drain pasta, rinse with cold water. Drain again.

In a 12 inch skillet cook ground beef or turkey and onion till meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa and chili peppers.

Transfer mixture to a lightly greased 2 quart round casserole. Cover and bake in a 350F. oven for 15 to 20 minutes or until heated through. Sprinkle with the remaining cheese.

Serve with lettuce, tortilla chips and tomato wedges. If desired, top with sour cream. Makes 6 servings

Barbecued Columbia River Salmon

2012-02-14T09:30:00.000-08:00

4 slices of bacon, halved
2 pound piece of fresh salmon
1 teaspoon of salt
1/4 teaspoon of pepper
1 garlic clove, minced
1/2 cup of chopped onion
/2 cup of chopped green pepper
2 tablespoons of cooking oil
1 1/2 cups of canned tomatoes
1 1/2 teaspoons of Worcestershire
1/2 bay leaf, crumbled

Place bacon in bottom of baking dish. Sprinkle salmon with salt and pepper. Lay on top of bacon. saute garlic, onion and green pepper together for 3 minutes in hot oil. Add remaining ingredients and simmer for 5 minutes. Pour over salmon. Bake in preheated 400F. oven for about 30 minutes, basting often. Makes 4 servings

Dutch Oven Glazed Sweet Potatoes

2012-02-12T09:56:00.000-08:00

6 medium size sweet potatoes
1/2 cup of honey
1/3 cup of orange juice
1/4 cup of butter or margarine
2 tablespoons of lemon juice

Combine sweet potatoes and water to cover in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until tender. Drain and peel; slice potatoes lengthwise into 1/4 inch slices. Place potatoes in a large skillet, and set aside.

Combine remaining ingredients in a small saucepan. Bring to a boil; stir until butter melts. Remove from heat; pour honey mixture over potatoes. Cook, uncovered, over medium heat 20 minutes, basting often with honey mixture.

Transfer potatoes to a warm serving platter, spoon honey mixture over potatoes. Serve immediately.
Yield: 6 servings

Lentil Soup

2012-02-11T07:28:00.000-08:00

1 pound of lentils
2 quarts of water
1/4 pound of bacon, finely diced
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 teaspoons of salt
1/2 teaspoon of dried oregano

Rinse lentils. Combine lentils and water in a large sauce pot. Bring to a boil, simmer about 1 1/2 hours or until the lentils are soft. Cook bacon until crisp in skillet. remove bacon; pour off drippings, returning 3 tablespoons to skillet. Add remaining ingredients and bacon. Cook over medium heat, stirring constantly until onion is transparent. Press lentils through a fine sieve or blend smooth in blender. Add bacon mixture; stir well. 6 servings

Ziti and Bacon

2012-02-08T11:31:00.000-08:00

1/2 pound of bacon, diced
1 onion, chopped
1/2 cup of dry white wine
1 pound of ziti
3 eggs, slightly beaten
1/4 cup of grated Parmesan cheese
1/2 teaspoon of salt
a dash of black pepper

Cook the bacon until crisp in heavy sauce pot. Remove bacon; drain off drippings, returning 2 tablespoons to fat. saute onion in drippings until just transparent; add wine; cook until wine is reduced by half. Cook ziti according to package directions;drain well; return to pot. Add bacon, onion mixture, eggs, Parmesan cheese, salt, and pepper. Toss lightly, until ziti is well coated. Serve immediately. 4 servings

Risotto with Chicken Livers

2012-02-07T05:34:00.000-08:00

4 tablespoons of margarine or butter
1/2 pound of chicken livers
1 small onion, chopped
1/2 cup of finely chopped mushrooms
1 tablespoon of parsley flakes1 cup of raw rice
2 1/2 cups of hot water
2 chicken bouillon cubes
1/2 teaspoon of salt
Grated Parmesan cheese

Melt margarine in heavy sauce pot. Brown chicken livers in margarine; remove; chop. Saute onion,mushrooms and parsley in margarine until onion is transparent. Add rice; cook, stirring constantly, about 2 minutes. Add water and bouillon cubes; stir until cubes are dissolved and well blended. Cover. Cook over low heat until liquid is absorbed and rice is tender, about 20 minutes; stir now and then. If rice is not tender, add a little water; cook until rice is soft. Stir in chicken livers. Serve immediately with grated Parmesan cheese. 6 servings

Orange Slice Glazed Carrots

2012-02-06T16:47:00.000-08:00

one 32 ounce package of baby carrots
1/2 cup of packed brown sugar
1/2 cup of orange juice
3 tablespoons of butter or margarine
3/4 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 cup of water

Combine all ingredients except cornstarch and water in slow cooker. Cover and cook on LOW 3 1/2 - 4 hours or until carrots are crisp tender. Spoon carrots into serving bowl. Remove juices to small saucepan. Heat to a boil. Mix cornstarch and water in small bowl until blended. Stir into saucepan. Boil 1 minute or until thickened; stir constantly. Pour over carrots. Makes 6 servings

Tagliatelle and Mushrooms

2012-02-01T06:05:00.001-08:00

1 pound of tagliatelli or fettucini noodles
1/2 cup of margarine or butter
1/4 cup of salad oil
1 pound of mushrooms, sliced
2 teaspoons of parsley flakes
1 teaspoon of salt
1/4 teaspoon of black pepper
Grated Parmesan cheese

Cook noodles according to package directions. Melt margarine in heavy sauce pot; add oil; heat. Saute mushrooms in hot oil mixture; stir in parsley, salt and pepper. Drain noodles well; return to pot. Add mushroom sauce; toss lightly. Serve with grated Parmesan cheese. 4 servings

Eggs & Macaroni

2012-01-30T18:53:00.000-08:00

Greixera de macarrones Spain

3/4 pound of macaroni
1 cup of milk
1 cup of garted sharp cheddar cheese
1/8 teaspoon of cinnamon
1/2 teaspoon of salt
freshly ground black pepper
4 hard boiled eggs, halved
3 tablespoons of butter

Cook the macaroni in plenty of boiling salted water for 5 to 7 minutes or until almost tender. Drain. Bring the milk to a simmer and add the macaroni, 3/4 cup cheese, cinnamon, salt, and pepper. Transfer to a buttered casserole and arrange the eggs on top. Sprinkle with the remaining cheese and dot with butter. Place in a 400F. oven for 5 to 10 minutes or until lightly browned. 4 servings

Low Fat Turkey Taco Salad

2012-01-27T13:38:00.000-08:00

Nonstick cooking spray
12 ounces of lean ground raw turkey or chicken
one 15 1/2 ounce can of dark red kidney beans, rinsed and drained
one 14 1/2 ounce can of low sodium tomatoes, cut up
one 4 ounce can of diced green chili peppers, drained
1 tablespoon of chili powder
1/2 teaspoon of ground cumin
4 cups of torn mixed greens
1/2 cup of shredded reduced fat cheddar cheese (2 ounces)
1/4 cup of fat free dairy sour cream or plain fat free yogurt
Baked tortilla chips, optional

Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add the turkey or chicken and cook about 5 minutes or till no longer pink. Drain fat, if necessary.

Stir the red kidney beans, undrained tomatoes, green chili peppers, chili powder, and cumin into cooked turkey. Bring to boiling; reduce heat. Cover and simmer for 3 minutes.

Uncover skillet. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes more or till of desired consistency.

Meanwhile, arrange mixed greens on dinner plates. Spoon the hot turkey mixture over greens. Sprinkle with cheese and top with sour cream or yogurt. If desired, serve with tortilla chips. Makes 4 servings

Nutrition information per serving: 291 calories, 26g protein, 28g carbohydrate, 11g fat (3g saturated), 42mg cholesterol, 439mg sodium

Baked Apricot Pudding

2012-01-26T07:44:00.000-08:00

1 tablespoon of confectioners' sugar
1 1/4 cups (about 6 ounces) of dried apricots
1 cup of water
1 1/2 tablespoons of butter or margarine
1 1/2 tablespoons of flour
3/4 cups of milk
4 egg yolks
1/2 teaspoon of vanilla extract
4 egg whites
6 tablespoons of granulated sugar
whipped cream

Lightly butter bottom of a 1 1/2 quart casserole and sift confectioners' sugar over it.
Put apricots and water into a saucepan.
Cover; simmer 20 to 30 minutes, or until apricots are plump and tender.
Force apricots through a coarse sieve or food mill (makes about 3/4 cup puree).
Heat butter in saucepan. Stir in flour.
Gradually add milk, stirring until thickened and smooth. Remove from heat.
Beat egg yolks and vanilla extract together until mixture is thick and lemon colored.
Spoon sauce gradually into beaten egg yolks while beating constantly. Blend in apricot puree.
Using clean beater, beat egg whites until frothy. Add sugar gradually, beating constantly.
Continue beating until rounded peaks are formed.
Spread apricot mixture gently over beaten egg whites and fold until thoroughly blended.
Turn mixture onto prepared casserole. Set casserole in pan of very hot water.
Bake, uncovered at 350F. for 50 minutes or until a knife inserted halfway between center and edge comes out clean.
Cool slightly before serving. Top with whipped cream. 6 servings

Baked Rice

2012-01-25T08:13:00.000-08:00

1 cup of uncooked white rice
one 5 ounce can of water chestnuts, drained and sliced
2 cups of boiling water
1 package (1 3/8) ounces of dry onion soup mix
2 tablespoons of chopped pimento

Place rice in bottom of a 1 1/2 quart baking dish. Toast at 350F. for 10 minutes, stirring occasionally until lightly browned.
Stir in remaining ingredients.
Bake, uncovered at 350F. for 45 minutes or until rice is tender. 6 servings

Cheese Risotta

2012-01-25T08:07:00.000-08:00

1 cup of chopped onion
1/4 cup of butter or margarine
1 cup of uncooked white rice
one 16 ounce can of tomatoes, undrained
1 1/2 cups of water
2 chicken bouillon cubes
one 3 ounce can of mushroom slices, drained
a dash of pepper
a few grains of saffron, optional
2 cups (8 ounces) of shredded sharp Cheddar cheese

Saute onion in butter in a skillet. Stir in rice; cook until lightly browned.
Add remaining ingredients except cheese. bring to a boil, stirring until bouillon cubes, dissolve.
Place half the rice mixture in a 1/2 quart casserole. Top with 1 1/2 cups cheese. Evenly spoon remaining rice mixture over cheese.
Bake, covered, at 350F. for 45 minutes or until rice is tender. Remove cover; sprinkle with remaining 1/2 cup cheese. Bake an additional; 5 minutes or until cheese is melted. 6 servings