July 2013 Recipes
July 2013 Recipes
Special Beef & Rice (7/31/13) In a small bowl combine 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/8 teaspoon cayenne pepper. Sprinkle over 1 pound beef top sirloin steak cut into 3/4 inch cubes. In a large saucepan coated with cooking spray, cook beef until no longer pink, drain. Stir in 1/4 cup sliced celery, 1/4 cup sliced green pepper and cook until crisp-tender. Stir in 2-1/4 cups water and a 6 oz package long grain and wild rice mix with seasoning pack. Bring to boil and reduce heat and simmer for 25 minutes or till rice is tender, Stir in 1 small tomato and heat through.
Lazy Cake Cookies (7/30/13) 1 box of yellow or white cake mix, 2 eggs beaten, 1 stick melted butter, 2 Cups chocolate chips. Mix together and bake in 9X13 pan on 350 for 20 min. When cooled, cut into squares. Spray the pan with cooking spray for easy cutting and clean up. I used Butter Flavored Pam
Pistachio Cake (7/29/13) In a large bowl, combine package yellow cake mix, 1 package instant pistachio pudding mix, 4 eggs, 1 cup club soda, 1/2 cup canola oil and mix well. Add 1/2 cup chopped walnuts. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 40-45 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. In a large bowl, beat 1 cup cold cream, 3/4 cup cold milk, package instant pistachio pudding mix and 2 teaspoons confectioners sugar until peaks form. Frost cake, sprinkle with walnuts and refrigerate until serving.
Baked SPAM and Cheese Omelet Roll (7/26/13) Preheat oven to 450 degrees. Beat 6 eggs and 1 cup milk until fluffy. Add 1/2 cup flour, salt and pepper and beat until smooth. Pour into a buttered or greased 9 by 13 pan. Bake for 10-15 minutes but keep an eye on it after 6 minutes because ovens vary. Sprinkle with 1 cup chopped SPAM or 9 slices of SPAM, evenly on top. Sprinkle with 1 cup shredded cheddar cheese and bake for about 5 minutes more or until cheese is melted. Starting at short side, roll up omelet while still in the pan. Place seam side down on serving dish. Cut into slices.
Chicken Stroganoff (7/25/13) Cut 4 whole chicken breasts, remove skin and bone and cut into 1/8 inch slices. Cook chicken in skillet in a little butter or oleo until tender. Remove chicken. In a skillet cook 1 medium onion, sliced, and 1/2 pound mushrooms sliced (or large can mushrooms , drained) into vegetable mixture, stir 1 tablespoon flour ( a little chicken bouillon if you wish) Slowly add 1-1/2 cup chicken broth, cook, stirring constantly until thickened and smooth. Reduce heat to low and stir in 8 oz container of sour cream into the mixture. Add chicken, heat well but do not boil. Serve over hot noodles.
SHOOFLY PIE (7/24/13) Pennsylvania Dutch in origin. Combine 1 cup flour, 2/3 cup firmly packed dark brown sugar, 1/4 teaspoon salt. Cut in 5 Tablespoons butter or margarine until resembles rice kernels. Set aside. Blend 2/3 cup very hot water with 5 Tablespoons molasses, 1 Tablespoon brown sugar and 1/2 teaspoon baking soda. Reserve 3 Tablespoons crumb mixture for topping and stir molasses mixture into remaining crumb mixture. Pour into unbaked pie shell and Sprinkle with reserved crumbs over filling. Bake at 350 degree pre heated oven for 35 to 40 minutes or till top springs back when touched lightly.
Frozen Pistachio Dessert (7/23/13) Crush 45 Ritz crackers and mix with 3/ 4 cup melted margarine. Spread in 9 by 13 pan and bake at 350 degrees for 10 minutes. Mix 2 small packages instant pistachio pudding with 1-1/2 cups milk. Beat until thick. Add 1 qt. softened vanilla ice cream and spread over crumbs. Freeze. After solid, cover with. Cool whip and sprinkle a crushed Heath baron top. Freeze. Thaw slightly before serving.
Chunky Peach Spread (7/22/13) Peel 7 peaches, chop peaches. In a small bowl, sprinkle 1 envelope unflavored gelatin over 1/4 cup cold water, let stand 1 minute. In a large saucepan combine peaches, 1/3 cup sugar and 1 Tablespoon lemon juice. Bring to a boil. Mash peaches, reduce heat, simmer uncovered 5 minutes. Add gelatin mixture and cook 1 minute more, stirring until gelatin is completely dissolved. Cool 10 minutes. Pour into jars, refrigerate, covered for up to 3 weeks.
SPAM Breakfast Casserole (7/19/13) Grease a 9 by 12 baking dish. Combine: 2 cups dry chicken stove top stiffing mix, 2 cups milk, 1-1/2 cups cubed SPAM, 6 eggs beaten, 1 cup cheddar cheese, shredded. Mix and pour into prepared baking dish. Bake at 3250 degrees for 45 to 50 minutes or till set.
Apple Pinwheels (7/18/13) In a saucepan, combine 1/3 up water, 1/3 cup butter, 1 cup sugar and cook over medium heat until butter is melted and sugar is dissolved. Unroll 2 tubes 8 oz each, refrigerated crescent rolls into rectangle, seal seams and perforations. Combine 3 cups finely chopped peeled tart apples and 1 teaspoon apple pie spice and 1/3 cup sugar. Sprinkle over dough to within 1 inch of edges. Roll up jelly roll style, starting with a long side. Cut into 1 inch roils. Place in a greased 13 by 9 baking dish. Pour syrup over rolls. Bake at 350 degrees for 20-25 minutes or till golden brown. Serve warm.
Triple Berry Cobbler - Kraft (8/17/13) Heat oven to 350ºF. Combine 4 cups assorted fresh berries (blueberries, raspberries, sliced strawberries) in 2-qt. round microwaveable casserole. Microwave on high for one minute. Reserve 1 tsp. sugar. Stir remaining sugar, ¼ cup, 1 package (3.4 ounce) dry vanilla pudding mix and 1/4 cup water into berry mixture. Mix 1 cup baking mix, ¼ cup sour cream and ¼ cup water. Drop in 6 mounds (mounds should not touch) over fruit mixture. Mix 1 teaspoon sugar and ½ teaspoon cinnamon; sprinkle over dough. Bake 35 minutes or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with COOL WHIP.
Simple Oreo Ice Cream Cake (7/16/13) Mix ½ cup melted butter and 30 crushed Oreo cookies. Press into a 9×13 inch pan. Soften 1 jar hot fudge sauce in microwave. Smooth ½ gallon ice cream (any flavor)softened over cookie mixture. Smooth fudge sauce over ice cream. Spread 2- 8 ounce containers of softened cool whip over the ice cream. Sprinkle with additional crushed oreos. Freeze at least 2 hours. Keep frozen until 15 minutes before serving.
Grilled Onions and Peppers (7/15/13) In a large skillet heat 2 teaspoons olive oil over medium high heat. Add 1 small green pepper, cut, 1 small onion, thinly sliced, and cook till softened. Stir in 1 Tablespoon brown sugar, 1 Tablespoon red wine vinegar, 1 garlic clove, minced, dash of pepper and dash salt. Reduce heat to medium low, cook, stirring occasionally 12-15 minutes or till onion is golden brown. Meanwhile grill sausages, covered over medium heat 12-15 minutes or till a thermometer reads 160 degrees, turning occasionally. Serve in buns with pepper mixture, if desired top with mustard
Grilled Stuffed Peppers with Spam (7/12/13) 36 miniature red, green or orange sweet peppers , sliced in half and remove seeds. Beat 1-1/2 cups soft cream cheese and 3 Tablespoons brown or yellow mustard until creamy. Add 1 can SPAM finely chopped, 1 teaspoon Worchester Sauce, 3/4 cup finely chopped green onions until well combined. Fill each pepper half with one rounded teaspoon of the cream mixture. pre heat grill to medium and brush bottoms of the peppers with olive oil. Sprinkle tops with paprika. Place peppers on grill, filling side up. Grill 4-6 minutes or till filling is warm and pepper is lightly charred.
Double Frosted Brownies (7/11/13) Prepare brownie mix according to package directions . Spread the batter into a greased 9 by 13 baking pan. Bake at 350 degrees for 25 to 30 minutes or till a toothpick inserted 2 inch from side of pan comes out clean. Cool completely on wire rack. In a large bowl, beat 1/2 cup butter, softened with 1-1/2 cup confectioners sugar and 2 Tablespoons instant vanilla pudding mix. Add enough milk to achieve spreading consistency. Frost brownies. Cover and refrigerate for 30 minutes. Spread with fudge frosting or just use cool whip. Slice and store in refrigerator.
Sirloin in Wine Sauce (7/10/13) In a large re-sealable plastic bag, combine 2 Tablespoons of flour and 1/8 teaspoon dry mustard. Add 1 pound beef top sirloin steak, thinly sliced a few pieces at a time to get well coated. Brown beef in a little butter in a large skillet until beef reaches desired doneness. Add 10oz can beef consommé and 1/2 cup dry red wine or beef broth. Stir in 4 oz can sliced mushrooms, drained,, 1/4 cup chopped green onions and 1 teaspoon Worcestershire sauce. Bring to a boil, reduce heat, simmer, uncovered for 10-15 minutes or till sauce is thickened. Serve over hot cooked noodles or linguine.
Mandarin Salad (7/9/13) Drain 3 large cans of mandarin oranges, discard syrup. Keep the juice of 2 large cans of crushed pineapple (Be sure to use pineapple in juice not syrup). Beat the juice from the pineapple with 1 large box of instant vanilla pudding. Add 1 12oz tub of Cool Whip to the pudding mixture, Mix well. Add crushed pineapple, mix. Add mandarin oranges, mix. Can add 1/2 cup coconut if desired. Cover, chill several hours or overnight
Parmesan Broiled Fish (7/8/13) In a bowl combine: 1/2 cup grated Parmesan cheese, 3 Tablespoons butter, softened, 2 Tablespoons mayonnaise, 1/4 cup basil, 1/4 teaspoon pepper, 1/8 teaspoon onion powder, 1/8 teaspoon celery salt. Arrange 4 fish filets, 6 oz each, in a 15 by 10 baking pan, coated with cooking spray. Spread cheese mixture over the fish. Broil about 4 inches from heat 4-5 minutes or till topping is lightly browned and fish flakes easily with a fork. Rotate the pan halfway for more even browning.
Creamy Lemon Cake Bars (7/5/13) Beat together 1 package lemon cake mix, 1/2 cup butter, softened and 1 egg until crumbly and press onto the bottom of a greased 13 by 9 baking pan. In another bowl, beat a 16 oz can lemon frosting and an 8 oz cream cheese, softened until smooth. Set aside 1/2 cup for topping and to the remaining mixture beat in 2 eggs until combined. Spread over crust. Bake at 350 degrees for 35-40 minutes or till filling is set. Cool for an hour and spread reserved frosting mixture over the top. Refrigerate for at least 2 hours, cut into bars and store in refrigerator.
7-UP Biscuits (7/3/13) Pre-heat oven to 425. Mix 4 cups Bisquick, 1 cup sour cream and 1 cup 7-Up. Dough will be very soft. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit/cookie cutter. Melt ½ cup butter I bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown.
Chocolate Caramel Crispy Treats (7/2/13) Microwave 3 Tablespoons butter or margarine in bowl. Add 10 oz package marshmallows, toss to coat and microwave until marshmallows are completely melted and mixture is well blended. Add 6 cups rice cereal. Mix well and press onto bottom of foil lined 13 by 9 pan sprayed with cooking spray. Microwave 14 oz package caramels with 2 Tablespoons milk until completely melted. Pour over cereal base and spread to cover. Microwave 2 oz of chocolate chips or semi sweet chocolate and drizzle over bars. Cool completely before cutting.
BLT Potato Salad (7/1/13) Cook 2 pounds of new red potatoes, quartered in a little water until just tender. Drain and rinse with cold water and drain again. Mix together 3/4 cup mayonnaise with 1/4 cup fresh chives and 1 Tablespoons white vinegar. Add potatoes and 8 slices bacon, cooked and crumbled, 4 cups loosely packed romaine lettuce and 2 cups cherry tomatoes, halved. toss to coat. If you make this ahead, omit the lettuce until time to serve.