April 2013 Recipes
April 2013 Recipes
Venison or Beef Stroganoff in Crock Pot (4/30/13) Mix in a crock pot: 1-1/2 pounds venison or beef cut up in strips, 2 Tablespoons margarine, 1-1/2 cups beef broth, 2 Tablespoons catsup,, 8 oz sliced mushrooms, 1/2 cup chopped onions, 3 Tablespoons flour. Mix well and cook in a crock pot on low 6-8 hours or less if on high. Just before serving, stir in 1 cup sour cream and heat through. Serve on noodles.
Taco Pie (4/29/13) Preheat oven to 350 degrees and bake a deep dish frozen pie shell for 7-10 minutes till just BARELY turns golden brown. In a medium skillet cook 1 pound ground beef and 1/2 cup chopped onion until browned and cooked through. Drain. Add 1/2 cup salsa and 1 packet taco seasoning. Cook until bubbly. Pour into crust. Bake at 15 minutes or till crust is golden brown. Let cool 5 minutes. Top with shredded cheddar cheese lettuce and tomatoes cut and serve with sour cream if desired.
Spam Marinade (4/26/13) Cut can of SPAM into 1/2 inch pieces. Mix together: 1 cup pineapple, 1 cup apple juice, 1/4 cup melted oleo, 1 Tablespoon dry mustard, and 1/4 teaspoon cloves. Save one half of the marinade and marinade the SPAM in the other one half from 6-8 hours or overnight. Grill Spam (or Ham) and use the reserved half of the marinade on the Spam as it is being grilled.
Tropical Dream Cake, from Kraft (4/25/13) Drain 20 oz can crushed pineapple and reserve juice. Prepare a package yellow cake mix as directed on package except substitute reserved juice for 1 cup of the water. Pour into greased 15 by 10 pan. Bake at 350 degrees for 15 to 18 minutes. cool completely. Beat package lemon flavor instant pudding mix with 1-1/2 cup cold milk. Whisk for 2 minutes Stir in pineapple. Spread over cake, cover with Cool Whip Top with 1/2 cup flaked coconut and 1/2 cup chopped nuts.
Sweet and Sour Meatballs (4/24/13) Mix together 1 package dry onion soup mix, 1/2 cup water, 2 eggs and 2 pounds ground beef. Make into balls and brown. Mix in 16 oz sauerkraut, drained and snipped. In a bowl mix together : 8 oz can whole cranberry sauce, 3/4 cup chili sauce, 3/4 cup water and 1/3 cup brown sugar. Pour one half of the sauce in 13 by 9 pan and put meatballs on top. Top with remainder of the sauce. Cover with foil and bake at 325 degrees for 30 minutes or till hot and well done.
Chive and Cheese Breadsticks (4/23/13) Thaw 1 loaf, one pound, frozen bread dough. On a lightly floured surface, roll dough into a 12 inch square. In a small bowl, combine 1/3 cup butter, softened, 2 Tablespoons minced chives and 1 garlic clove, minced. Spread over dough. Sprinkle with 3/4 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese. Fold dough in half. Cut into sixteen 3/4 inch wide strips. Twist each strip 2-3 times; pinch ends to seal. Place 2 inch apart in a greased 15 by 10 inch baking pan. Cover and let rise until nearly doubled, about 40 minutes. Sprinkle with more Parmesan cheese, Bake at 375 degrees for 13 to 15 minutes or till golden brown. Yield 16 breadsticks.
Coffee Cake Muffins (4/22/13) In a large bowl combine: 1-1/2 cups flour, 1/2 cup packed brown sugar, 2 teaspoons baking powder, 3/4 teaspoon cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon salt. In another bowl combine 3/4 cup strong coffee, 1/3 cup canola oil, and 1 egg. Stir into dry ingredients JUST till moistened. Fill paper -lined muffin cups half full. Drop 1 teaspoon apricot preserves into center of each muffin and cover with remaining batter. In a small bowl combine: 1/4 cup flour, 1/4 cup packed brown sugar, 1/4 teaspoon cinnamon. Cut in 3 Tablespoons cold butter until crumbly. Stir in 1/4 cup chopped nuts and sprinkle over tops of muffins. Bake at 400 degrees for 18-20 minutes or till toothpick inserted comes out clean. Cool 5 minutes before removing from pan.
Cheesy Spam Macaroni Bake (4/19/13) Heat oven to 400 degrees and lightly grease a 2 qt. casserole. Cook 8 oz. elbow macaroni, according to package directions, drain. In casserole stir together macaroni and 12 oz SPAM, diced. In a medium saucepan, melt 1 Tablespoon butter. Blend in 1 Tablespoon flour, salt 1/4 teaspoon dry mustard, dash black pepper and pinch ground red pepper until smooth. Add 2 cups milk and cook over medium heat until mixture thickens and boils. Add 1 cup sharp American cheese, diced, stirring until cheese melts. Pour over Spam mixture and mix well. Melt 1 Tablespoon butter and stir in 1/2 cup breadcrumbs and sprinkle over macaroni. Bake 20-15 minutes.
Reuben Spread (4/18/13) Combine in a crock pot: 3 packages corned beef, chopped, 6 oz. Swiss cheese, grated , 4 oz can sauerkraut, drained, 1/4 c Thousand Island dressing, 1/4 cup mayonnaise. Heat until hot and cheese is melted and serve with cocktail rye bread.
Apple Salad (from Potluck Potpourri, Bonnie Lencioni) (4/17/13) In a saucepan, combine 20 oz can undrained crushed pineapple and 2/3 cup sugar. Boil 3 minutes. Add 3 oz package lemon Jell-O, regular and stir till dissolved. Add 8 oz pkg cream cheese, softened. Stir until mixture is completely combined. Cool. Fold in 1 cup diced peeled apples, 1/2 to 1 cup chopped nuts, 1 cup chopped celery and a cup cool whip. Pour into 9 inch square pan or bowl and chill till firm.
Peanut Butter Coconut Balls (4/16/13) In a large bowl, cream 1 cup butter, softened and 1 cup crunchy peanut butter until light and fluffy. Beat in 2 Tablespoons vanilla. Gradually add 3-1/2 cups confectioners’ sugar and mix well. Stir in 2 cups graham cracker crumbs 2 cups chopped walnuts, and 1-1/2 cups flaked coconut. Shape into 1 inch balls. Place on baking sheet, cover and refrigerate for at least an hour. Melt 15 oz. semi sweet chocolate chips with 4 teaspoons butter in microwave and stir till smooth, dip balls into melted chocolate, allow excess to drip off and roll in nuts or sprinkles. Store in airtight containers in the refrigerator.
Beer Muffins with Cheddar Cheese and Dill (4/15/13) Pre heat oven to 375 degrees. Spray a 12 cup muffin tin with non stick cooking spray. In a large mixing bowl whisk together 2 cup flour, 2 Tablespoons packed light brown sugar, 2 teaspoons baking soda and 3/4 teaspoon salt. Stir in 1 cup beer and 4 Tablespoons melted butter, cooled until a rough dough forms. Stir in 3/4 cup shredded Cheddar cheese and 1-1/2 Tablespoons chopped fresh dill. Divide the batter among the muffin cups and drizzle 2 Tablespoons of butter over the muffins. Sprinkle with shredded cheese. Bake till muffins are golden and toothpick inserted into center comes out dry, about 18 minutes. Cook for about 5 minutes and invert onto rack. Serve warm. Cane freeze and when ready to eat, defrost and warm in 300 degree oven for 5 minutes.
SPAM French Toast Sticks (4/12/13) In a bowl combine 12 oz can Spam, grated or julienne and 2 cups shredded cheddar cheese. In a separate bowl, beat together 6 large eggs and 1 Tablespoon vanilla. On a clean work surface use rolling pin to flatten 16 slices white bread with crusts removed. Sprinkle Spam mixture over bread and roll up like small jelly rolls. Dip each stick into egg mixture, turning gently to coat all sides. Place in lightly sprayed skillet. Cook over medium heat turning gently till all sides are lightly browned. Dust with powdered sugar or serve with honey or favorite syrup.
Mary Tuckers Dip (4/11/13) Mix together 16 oz cream cheese that has been softened with 1 package of dry Ranch dressing. Mix in 1 red pepper chopped, 2 jalapeno peppers chopped (or less than 2) and 1 can whole kernel corn, drained.
Spiced Pears (4/10/13) In a large saucepan, combine 14 oz can whole berry cranberry sauce, 1/3 cup sugar, 1 Tablespoon lemon juice, 1/4 teaspoon ginger, 1/4 teaspoon cinnamon. Bring to a boil over medium heat. Stir in 6 medium pears, peeled and sliced and 2 medium navel oranges, peeled and sectioned. Simmer, uncovered for 20 minutes or till pears are tender.
Italian Style Broccoli (4/9/13) Sauté 1 small onion, finely chopped in 2 Tablespoons olive oil until tender. Add 1 garlic clove, minced and cook 1 minute longer. Stir in 1-1/2 pounds fresh broccoli cut into 2 inch spears, 1/4 cup water, 1/2 teaspoon salt, 1/4 teaspoon chili powder. Bring to boil and reduce heat. Cover and cook for 8-10 minutes or till broccoli is crisp tender.
Creamy Rosemary Potatoes (4/8/13) Place 2 pounds small red potatoes, quartered in greased 13 by 9 baking dish. Bake uncovered at 400 degrees for 40 minutes. In a small saucepan, melt 4-1/2 teaspoons butter. Stir in 4-1/2 teaspoons flour until smooth. Gradually add 1-1/2 cups milk, bring to a boil and cook and stir for 2 minutes or till thickened. Stir in 1/2 cup Parmesan cheese, 1 teaspoon rosemary, 1 garlic clove, minced, salt and pepper. Pour over potatoes and stir to coat. Bake 8-12 minutes longer or until sauce is bubbly and potatoes are tender.
Best Ever Baked Beans (4/5/13) Heat oven to 400 degrees. Grease 1-1/2 qt baking dish. In a medium skillet, melt 1 Tablespoon butter or margarine and add 2 coarsely chopped onions and cook 5-6 minutes or till transparent. In baking dish, stir together: onions, two-15 oz cans vegetarian beans in tomato sauce, 1/2 teaspoons chili sauce, 1 Tablespoon molasses 1/2 teaspoon chili powder and mix well. Stir in 12 oz. can SPAM classic, cut into cubes. Cover, bake, stirring occasionally 30-35 minutes or till hot and flavors are blended.
Cabbage Rolls (4/4/13) Mix together: 1 pound ground beef, 1/3 cup onion, chopped, 1/2 teaspoon sage, salt and pepper, 1/2 cup minute rice. Immerse 12 cabbage leaves into boiling water. Leave in boiling water for 5 minutes. Drain. Put a portion of meat mixture on each leaf. Roll up and place a toothpick in leaf to hold. Place in baking dish like a 13 by 9. Mix 3 cups tomato juice with a little brown sugar and pour over cabbage rolls. Bake covered at 300 degrees for two hours.
Cranberry Pecan Chicken Salad (4/3/13) Preheat oven to 375 degrees. Rub 2 chicken breasts (bone-in, skin-on) with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool. Once chicken is cool enough to handle, remove skin and cut chicken breast off the bone. Shred Chicken breasts using your fingers or two forks or dice with a knife to about ½ inch cube. Mix together 1/3 cup Greek yogurt, 2 Tablespoons light mayo, 2 Tablespoons apple cider vinegar (or champagne vinegar) and 1 Tablespoon rosemary, minced. In a large bowl, combine, shredded chicken (about 2 cups), ¼ cup pecans, toasted and roughly chopped, 1 ½ Tablespoons shallot, minced, 1/3 cup granny smith apple, diced into small chunks (1/4-1/2 inch), and ½ cup dried cranberries, roughly chopped. Toss with dressing until well combined. Season to taste with salt and pepper. Chill for at least an hour until ready to serve.
Skinny Tortilla Soup (4/2/13) In a large saucepan, combine: 16 oz can fat free refried beans, 15 oz can black beans, rinsed and drained, 14. 5 oz can reduced sodium chicken broth, 1-1/2 cups frozen corn, 3/4 cup chunky salsa, 3/4 cup cooked , cubed chicken breast, 1/2 cup water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add 1 cup shredded reduced-fat cheddar cheese, cook and stir over low heat until melted. Crumble some tortilla chips in soup bowls. Ladle soup over chips. Top each bowl with a couple of crumbled chips and sprinkle with a little cheese.
Sweet Pepper and Ham Deviled Eggs (4/1/13) Mixed 1/2 cup cream cheese (reduced fat), 2 Tablespoons horseradish sauce and 12 or less hard cooked eggs, cooled, peeled and cut lengthwise in half. Use four or five of the egg yolks and mash with the sauce. Mix in 1/2 cup finely chopped ham and 1 green pepper, chopped. Mix well. Spoon cheese mixture into egg white halves, Sprinkle with paprika cover lightly and refrigerate at least 30 minutes.