Jan Tucker

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Blueberry Pie (7/28/10)  Put 4 cups of blueberries in an unbaked pie crust.  Sprinkle a package of cook & serve vanilla pudding over the blueberries.  Put the top crust on and bake for 10 minutes at 450, then 35 to 45 minutes at 350.

Chicken Enchilada Suizas (7/27/10)
Boil 1 large chicken breast with 4 bullion cubes and an onion . Cool and shred . Grate one half pound of grated jack cheese and mix with ½ small diced onion and the chicken. Heat a small skillet with oil and while heating up, combine 2 small cans LaVictoria Chili Verde Sauce (green) and one half can cream of mushroom soup in a sauce pan. Set aside. Lightly fry 1 doz corn tortillas then dip in sauce, lay on cookie sheet, fill with chicken mixture and roll. Continue till all tortillas are used and pour leftover sauce over tortillas, sprinkle with plain jack cheese. Bake at 350 degrees for 10 minutes. Serve with dollop of sour cream and garnish with cilantro.

Swiss Burgers (7/26/10)  Shape 1-1/2 pound ground beef into six patties and grill or broil till done. Heat an 8 oz can of sauerkraut. Top each burger with shredded Swiss cheese sauerkraut and Thousand Island dressing. Serve with rye or pits bread.

Chicken Nacho Bake (7/23/10)  4 small boneless, skinless chicken breast halves. Place chicken in foil covered baking pan and slice three cuts on top of each chicken breast. Top each chicken breast with 1/2 cup chunky salsa, 1/4 cup  sour cream and  1/2 cup  tortilla chips, crumbled. Bake at 400 for 20 minutes. remove from oven sprinkle with 1/2 cup shredded Mexican cheese. Return to oven and bake 10 minutes or till chicken is done and cheese melted.

Crispy Grilled Cheese Sandwiches (7/22/10)  Heat oven to 400 degrees.  Take 8 slices of white bread and fill bread slices with cheese slices to make 4 sandwiches. Spread outside of sandwiches with 8 teaspoons margarine. Place on a baking sheet. Bake 8 minutes. Sprinkle with half of 4 teaspoons grated Parmesan Cheese. Flip sandwiches and sprinkle with the other half of cheese.  Bake 6-8 minutes or till golden brown.

Pineapple Coconut Squares (7/21/10)  In a mixing bowl, beat 2 Tablespoons butter or stick margarine and 3 Tablespoons sugar. Beat in 1 egg. Combine 1 cup flour and 1 teaspoon baking powder. Stir in to the egg mixture. Press into a 9 inch square baking dish coated with non stick spray. Spread on top two 8 oz cans unsweetened crushed pineapple, well drained.  For topping, in a mixing bowl combine 1 Tablespoon butter or stick margarine, melted, 1 cup sugar and beat in 2 eggs. Stir in 2 cups flaked coconut. Bake at 325 degrees for 35 to 40 minutes or till golden brown. 

Stuffed Mushrooms (7/20/10)  Six large portabella mushrooms (about 3 inches in diameter).  Pre-heat oven to 400 degrees. Clean mushrooms, clean out center, remove stems and chop them up. Place stems in medium bowl and add: 3 BOCA meatless breakfast links, chopped, 1/4 cup Cheddar cheese, 2 Tablespoons chopped green pepper and 1 clove garlic, finely chopped.  Mix well. Fill each mushroom cap with the mixture and press firmly. Place filled caps on a baking sheet, filling side up. Bake at 400 degrees for 10 minutes or till mushrooms are tender and filling is lightly brown and heated through.

Banana Colada Sundaes (7/19/10)  In a saucepan combine  6 tablespoons butter, 1/3 cup brown sugar, 1/3 cup orange juice and 2 teaspoons cinnamon. Cook and stir over medium heat until smooth.  Stir in 4 medium bananas, sliced and cook until heated through. Remove from heat and stir in 1/2 teaspoon rum extract. (I checked to see what culinary people say could be a substitute for rum extract and they suggested orange extract).  Serve warm over ice cream and sprinkle with coconut.

Stir Fry (7/16/10)  Mix together 1/4 cup Italian dressing, 1 Tablespoon soy sauce, 2 cloves garlic, minced. Add 1 Tablespoon of this sauce to   pound boneless, skinless chicken breasts or 1 pound boneless beef or 1 pound boneless pork chops , cut into strips. Let stand 5 minutes. Heat oil in wok or skillet and stir fry meat mixture and 1 each red, green and yellow  peppers, chopped and 2 green onions sliced. Stir fry about 4 minutes or till meat is cooked through. Add remaining sauce mixture and simmer 2-3 minutes or till meat is cooked through. 

Blueberry-Rhubarb Crumble (7/15/10)  Combine: 6 cups blueberries, 4 cups diced rhubarb, 1 cup sugar, and one fourth cup flour. Place in 13 by 9 lightly sprayed pan. Mix together: 1 cup quick oats, 1 cup brown sugar, one half cup flour, one half teaspoon nutmeg and one half cup cinnamon. Mix in one half cup butter softened until crumbly and sprinkle over the berries. Bake at 350 degrees for 45 minutes.

Butterscotch Pineapple Upside Down Cake (7/14/10)  Combine 2 cups flour, 1-1/2 teaspoon baking powder, 1/2   teaspoon salt and set aside.  In a 10 inch cast iron skillet over low heat, combine 1 cup butterscotch chips and 1/4 cup butter. Stir until morsels are melted and mixture is smooth. Remove from heat and arrange  two 8 oz cans sliced pineapple, drained and reserve 3/4 cup juice, pineapple and cherries in skillet. In a large bowl combine 1 cup sugar, 1/2 cup butter, and 2 eggs. Beat till creamy. Gradually add the flour alternately with reserved 3/4 cup pineapple juice. Stir in 3/4 cup butterscotch chips. Pour over pineapple. Bake at 350 for 35-40 minutes. Immediate invert onto serving plate.

Refrigerator Pickles (7/13/10)  Mix 3 cups sliced, peeled cucumbers, 3 cups sliced yellow squash, 2 cups chopped sweet onions in a large bowl and set aside.  In a saucepan combine 1-1/2 cup white vinegar, 1 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed. Boil until sugar dissolves. Pour over cucumbers. Cool, cover and refrigerate 48 hours.

Country Salisbury Steak (7/12/10)  Mix together: 1-1/2 pounds lean ground beef,  6 oz package stove top stuffing mix for chicken, 1-1/4 cups water, 3/4  cup chopped onions,. Shape into six one half inch patties. Place on 15 by 10  inch baking pan. Bake at 375 degrees for 25 minutes or till cooked through.  In a pan sprayed with non stick spray brown 8 oz package fresh mushrooms. Add 1/2 cup barbecue sauce and 1/4 cup water. Bring to a boil, reduce heat to low and simmer 1-2 minutes. Serve over the patties.

Cake Mix Bars (7/9/10)  Cream together  1/4 cup brown sugar and 1/4 cup butter. Add package of spice cake mix, 1/4 cup water, 2 eggs , slightly beaten. Mix and add 12 oz butterscotch chips (I used about 3/4 of the package instead of all and 1/2 cup chopped nuts. Spread in greased 10 by 15 pan and bake at 350 degrees for 22 minutes.  I frosted these with powdered sugar frosting with maple flavoring.

Raspberry Streusel Muffins (7/7/10)  Mix together 2 cups flour, 1/2 cup sugar and 1 Tablespoon baking powder. In a separate bowl combine 1 cup milk, 4 Tablespoons melted butter and 1 large slightly beaten egg and mix with flour only till blended. Gently fold in 1 cup fresh or frozen raspberries. Spoon into muffin tins.  Topping:  Mix together 1/2 cup flour, 1/4 cup brown sugar, 2 Tablespoons melted butter.  Spoon over muffins and press in gently. Bake at 350 degrees for 20 minutes. Makes 12.

Stuffed Mexican Pizza Pie (7/6/10)  Spray a 13 by 9 baking pan with cooking spray and set aside. Pre heat oven to 425 degrees.  Brown 1 pound hamburger, 1 large onion, chopped, 1 large green bell pepper, chopped, until meat is no longer pink. Add 1 and 1/2 cup of INSTANT rice, 2 - 14 oz cans  Mexican style stewed tomatoes, undrained, and  2/3 cup water. Bring to a boil. Pour beef mixture into prepared pan and sprinkle with 1-1/4 cups shredded Mexican style cheese and mix. Unroll  a 10 oz container of refrigerated  pizza crust dough in one even layer and lay it over the mixture in the baking pan. Cut 6-8 slits in the dough and bake 10 minutes or till crust is lightly browned. Sprinkle the top of crust with 3/4 cup shredded cheese and continue baking about 4 minutes or till cheese is melted and crust is deep golden brown. Let stand 5 minutes before cutting.

Frozen Hot Chocolate (7/5/10)  Combine 1/2 cup chocolate syrup, 1 cup fat-free evaporated milk, 1/2 teaspoon vanilla and 3 cups ice cubes in a blender until smooth. Pour into glasses. Garnish with dollop of whipped topping and or a sprinkling of shaved chocolate.

Warm Winter Lemon Cake (7/2/10)  Prepare a package of yellow cake mix according to package directions and pour into greased 13 by 9 pan and set aside unbaked.   In a bowl mix 2 cups cold milk, 1-1/4 cups water, 2 packages of lemon flavor instant pudding and pie filling and 1/3 cup granulated sugar. Beat with wire whip until well blended. Pour over unbaked batter. Place the 13 by 9 pan in a baking pan to catch any sauce that might bubble over side of dish. Bake at 350 degrees 55 minutes to 1 hour or till wooden toothpick comes out clean. Cool 20 minutes sauce will thicken as it cools. Sprinkle with powdered sugar. Spoon into dessert dishes and serve warm. Store leftovers in refrigerator.

Ham & Onion Quiche (7/1/10)
Mix together 1 cup saltine cracker crumbs and 1/4 cup melted butter in an 8 inch pie tin and pat down to make a crust.  Cook 2 cups Vidalia onions, sliced thin with 2 Tablespoons butter till soft but not brown. Stir in 1 cup diced ham, and pour over the crust.  In a bowl beat together 3/4 cup milk, 2 large eggs beaten slightly, salt and pepper. Pour over ham mixture. Sprinkle the top with 1/2 cup sharp cheddar cheese, shredded and a dash of paprika. Bake at 350 degrees for 30 minutes.