February 2014 Recipes
February 2014 Recipes
Buns in Foil - Firebelles Cookbook (2/28/14) Mix together: 12 oz can Spam, grated, 1/2 pound Velveeta Cheese, grated, 1 small onion, chopped fine, 1 small jar of pickles chopped. Place inside 12 sliced dinner rolls and wrap in foil. Bake in 325 degree oven for 20 minutes or till cheese melts.
Baked Lasagna in a Bun - Henry's Inn (2/27/14) Preheat oven to 350 degrees. Make a 2 inch wide V shape cut in the center of each bun (8 sub buns or hoagie buns 8 inches) and hollow out the bun to within 1 inch of the bottom. Place buns on an ungreased baking sheet. In a skillet, cook 1 pound ground beef until no longer pink, break into crumbles and drain. Stir in 1 cup spaghetti sauce, 1 Tablespoon garlic powder, and 1 Tablespoons Italian seasoning. Heat through. In a bowl mix together: 1 cup ricotta cheese, 1/4 cup Parmesan cheese, 1/2 cup shredded cheddar cheese and 1/2 cup mozzarella cheese. Spoon meat sauce into buns; top with cheese mixture. Cover loosely with foil and bake at 350 degrees for 20 minutes. Sprinkle tops with 1/2 cup shredded cheddar cheese and 1/2 cup mozzarella cheese and bake 3-5 minutes or till cheese is melted.
Chewy Maple Cookies (2/26/14) In a mixing bowl, cream 1/2 cup shortening and 1 cup packed brown sugar until fluffy. Add 1 egg, 1/2 cup maple syrup, 1/2 teaspoon vanilla or maple flavoring. Mix together: 1-1/2 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt. Add to creamed mixture and stir in 1 cup flaked coconut. Drop by Tablespoonfuls onto greased baking sheets. Bake at 375 degrees for 12-15 minutes until lightly browned.
Holiday Cauliflower (2/25/14) In a large saucepan cook 1 large head cauliflower, broken into florets in a small amount of water until tender crisp. Drain. In a medium saucepan, sauté 1/4 cup diced green pepper, and small can mushrooms, drained in 1/4 cup butter. Add 1/3 cup flour and gradually stir in 2 cups milk. Bring to a boil for 2 minutes stirring constantly. Remove from heat, stir in 1 cup of your favorite cheese until melted. Place half the cauliflower in greased 2 qt baking pan. Top with half of the sauce. Repeat with rest of cauliflower and sauce, Bake un-covered at 325 degrees for 25 minutes or till bubbly.
Apple Snack Squares (2/24/14) In a bowl combine 2 cups sugar, 2 eggs and 3/4 cup vegetable oil. Mix well. Stir in 2-1/4 cup flour, 2 teaspoons baking powder and 1 teaspoon salt, and 1 teaspoon cinnamon. Stir in 3 cups diced peeled, tart apples and 1 cup chopped nuts. Batter will be thick. Spread in greased 13 by 9 baking pan. Sprinkle with 3/4 cup butterscotch chips. Bake at 350 degrees for 35 - 40 minutes or till golden and a toothpick inserted near the center comes out clean.
Pineapple Spam Bake (2/21/14) Combine 2- 8oz cans crushed pineapple, undrained, 2/3 cup packed brown sugar, 1 Tablespoon vinegar and 2 teaspoons dry mustard. Place in ungreased 2 qt baking dish and mix well. Stir in can of Spam diced and bake, uncovered at 350 degrees for 30-40 minutes or till heated through. Serve with slotted spoon.
Chocolate Praline Ice Cream Topping (2/20/14) In a saucepan over medium heat, bring 1 cup whipping cream, 2/3 cup packed brown sugar, and 2/3 cup butter or margarine to a boil, stirring constantly. Reduce heat and simmer 2 minutes, stirring occasionally. Remove from heat and stir in 1 cup semisweet chocolate chips until melted and smooth. Stir in 1 cup chopped pecans. Serve warm over ice cream or cake.
Cheesy Chicken-Broccoli Rice (2/19/14) Cook and stir 1 pound boneless chicken breasts cut into bite size pieces in a large nonstick skillet on medium heat until done. Stir in 1 can chicken broth and bring to a boil. Add 2 cups instant rice, uncooked, or 1- 1/2 cups hot cooked rice, 8 oz Velveeta or other prepared cheese product, cut into 1/2 inch cubes, and 10 oz frozen broccoli , thawed. Cover. Remove from heat and stir until cheese is melted and mixture blended.
Impossible Ham & Swiss Cheese Pie (2/18/14) Heat oven to 400 degrees. Grease a 9-inch pie plate. In the pie plate, sprinkle 1 ½ cups cut up ham, 1 cup shredded Swiss cheese and 4 medium green onions, chopped. In a medium bowl, stir ½ cup Bisquick, 1 cup milk, ¼ teaspoon salt, 1/8 teaspoon pepper and 2 eggs, until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. You can use any cheese and deli ham.
French Onion Soup with Bacon (2/17/14) Cook 4 slices bacon in large saucepan until crisp. Remove from pan and reserve 2 Tablespoons of the drippings in the pan. Drain on paper towels. Add 3 large Spanish onions, thinly sliced, separated into rings to the drippings. Cover. Cook on medium heat 5 minutes. Uncover and cook 15 minutes until onions are brown, stirring frequently. Add two 14 oz cans beef broth and 1/2 teaspoon pepper, 1/4 teaspoon thyme and simmer 15 minutes. Stir in the bacon. Heat broiler. Ladle soup into 5 ovenproof bowls. Top with 5 slices of French or Italian bread toasted and 1 cup shredded Italian or mozzarella cheese and a dash of Parmesan cheese. Broil 4 inches from heat 2-3 minutes or until shredded cheese is melted and lightly browned.
SPAM and Sweet Potato Cups (2/14/14) In a saucepan cook 2 cup frozen California- blend vegetables, according to package directions, drain and set aside. In a bowl beat 1 egg and 1 Tablespoon milk. Stir in 3 Tablespoons breadcrumbs and pepper. Add 3 cup Spam chopped fine. Mix well. In another bowl , mash 15 oz can cut sweet potatoes until smooth and spread onto the bottom and up the sides of 4 oz baking cups or 8 by 8 pan. Place Spam mixture evenly on the cups or all in the 8 by 8 pan. Top with vegetables. Combine 1/2 cup cheddar cheese soup and 1 Tablespoon milk and pour over vegetables. Bake, covered, at 350 degrees for 40 minutes or till heated through.
Chicken and Broccoli Crepes (2/13/14) Brown 1/2 cup cashews. Remove from pan and brown 1 cup cubed chicken, raw and 1 cup broccoli in 4 Tablespoons butter. Add 1 onion, sliced and 1-1/2 cup bouillon and cook 10-15 minutes. Add 2 Tablespoon cornstarch and 2 Tablespoons soy sauce. Boil 1 minute. Add cashews. Roll up 2-3 Tablespoons of filling in crepe. Bake 375 for 10-15 minutes or until heated.
Vegetable Cheese Soup (2/12/14) In a large saucepan, sauté 2 Tablespoons chopped onion in 1/4 cup butter until tender. Stir in 1/4 cup flour until blended. Gradually add 3 cups milk. bring to a boil, and cook and stir for 2 minutes or till thickened. Stir in 1-1/2 cups chicken broth and 16 oz frozen California Blended vegetables thawed. Reduce heat, cover and simmer 15 to 20 minutes till vegetables are crisp tender. Stir in 6 oz shredded cheddar cheese and 3/4 cup process cheese sauce. Cook until heated and cheese is melted.
Cherry Chiffon Gelatin (2/11/14) In a large bowl dissolve 3 oz package cherry gelatin in 3/4 cup boiling water. Add 1 cup cold water and stir. Refrigerate until partially set about 1 hour. Stir in one 15 oz can pitted dark cherries, drained and pour into a 7 cup mold coated with cooking spray. Refrigerate for 1 hour till firm. In a small bowl dissolve a 3 oz package cherry gelatin in 3/4 cup boiling water. Stir in 1 cup cold water. Refrigerate until partially set, about 1 hour. Fold in 2 cups whipped topping and carefully spread over the other gelatin. Refrigerate for 4 hours or till firm. Unmold onto a serving platter.
Breakfast In A Muffin (2/10/14) Preheat oven to 400 degrees. In a skillet, cook 1/3 pound bulk Italian sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain. In a small bowl whisk 3 eggs, 1/8 teaspoon seasoned salt, 1/8 teaspoon pepper. Pour into the same pan as you used for the sausage and cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat. Into a large bowl prepare an 8-1/2 oz. corn bread or muffin mix according to package directions. Fold In sausage, sc rambled eggs and 1/2 cup shredded cheddar cheese. Fill paper lined muffin cups 2/3 full. Bake 10 minutes, sprinkle a little shredded cheese on top and bake 5 minutes longer. Cool 5 minutes before removing from pan and serve warm.
SPAM Pasta Puff (2/7/14) In a large saucepan bring 1 cup water and 1/2 cup butter to a boil. Add 1 cup flour and 1/4 teaspoon salt all at once stirring until a smooth ball forms. remove from the heat, let stand 5 minutes. Add 4 eggs once at a time and beating after each addition. continue beating until mixture is smooth and shiny. Spread dough onto the bottom of a greased 9 inch pie plate. Bake at 400 degrees for 30-35 minutes or until puffed and golden brown. Prick the puff with a fork. Cool on a wire rack. In a bowl combine 1-1/2 cups cubed SPAM or ham, 2 celery ribs, chopped, 1/2 cup cooked small shrimp, 1/2 cup chopped green pepper, 1/2 cup sliced green onions, 1/2 cup mayonnaise and 1 teaspoon dill weed. Line puff with lettuce, fill with ham mixture.
Stuffed Pepper Casserole (2/6/14) Brown 1 pound lean ground beef and 3 cloves of garlic and 2 green peppers , coarsely chopped in large skillet. Drain well. Stir in 2 cups cooked long grain rice 24 oz jar spaghetti sauce and 3/4 cup shredded cheese. Spoon into 2 qt casserole and sprinkle with additional shredded cheese. Bake at 350 degrees for 25 minutes or till heated through.
Cherry Chocolate Chip muffins (makes 6) (2/5/14) In a small bowl combine 1 cup flour, 1/3 cup sugar, 1 teaspoon baking powder and 1/4 teaspoon salt. In another bowl whisk together 1 egg, 1/3 cup milk 1/4 cup canola oil and 1 teaspoon almond extract. Stir into the dry ingredients just until moistened. Fold in 1/2 cup chopped maraschino cherries and 1/2 cup chocolate chips. Fill paper lined muffin cups three fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
Beef and Mushroom Stew (2/4/14) Sprinkle 1 boneless beef chuck roast, cut into 1 inch cubes with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven heat 3 Tablespoon olive oil and brown beef in batches. Remove from pan and in the same pan cook 1 pound fresh mushrooms and 2 medium onions sliced until tender. Add 2 garlic cloves minced and cook an additional 1 minute. Stir in 32 oz beef broth, 1 cup dry red wine or 1 additional cup beef broth, 1 Tablespoon tomato paste, and 1/4 teaspoon of each of these: parsley flakes, rosemary, sage, tarragon and thyme. Return beef to pan and bring to a boil. Bake covered at 325 degrees for one hour. Then add 3 Tablespoons flour mixed with 3 Tablespoons water and stir slowly into stew. Return to oven until thickened and beef is tender. Serve with mashed potatoes.
HOSTESS TWINKIE CAKE (2/3/14) 1 box Hostess Twinkies; 2 qt. strawberries; 2 small boxes vanilla instant pudding, prepared; Cool Whip. Slice open Twinkies, line bottom of long pan. Cover with strawberries. Cover with vanilla pudding. Cover with Cool Whip. Refrigerate for 2 hours before serving.