June 2013 Recipes
June 2013 Recipes
SPAM Spread (6/28/13) Combine ½ can SPAM luncheon meat, grated, 8 ounce package cream cheese, softened, 1 teaspoon grated onion, 1 Tablespoon lemon juice, 2 teaspoons horseradish, 2 Tablespoons chopped parsley. Form into shape and serve with crackers.
Crock Pot Beer Chicken (6/27/13) Place 2 lbs skinless, boneless chicken breasts, 1 bottle or can of you favorite beer, 1 teaspoon salt, 1 teaspoon garlic powder, 1 Tablespoon dried oregano and ½ teaspoon black pepper in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs. Feel free to change out the spices and herbs and use whatever you’d like.
Chicken Crescent Rolls (6/26/13) Boil 2 boneless skinless chicken breasts then shred. Take 2 cans of low fat refrigerator crescents rolls and roll out each individual crescent. Place about a Tablespoon of shredded chicken in center and roll it up. Bake on 350 for about 5 minutes until just starting to turn golden. Pour one can of low sodium cream of chicken soup (26 ounce can) over the top bake an additional 10 minutes. Top with 1 cup of fat free cheddar cheese and bake for 10 more minutes.
Mixed Veggies (6/25/13) In a large saucepan sauté 2 cups sliced fresh mushrooms and 1/2 cup chopped onion in 2 Tablespoons butter. Add two 16 oz. frozen peas, thawed, 8 oz sliced water chestnuts, drained and halved and 1/4 cup soy sauce. Cook until heated through.
Weight Watchers Parmesan Cutlets (6/24/13) Preheat oven to 400 degrees. In a re-sealable plastic bag, combine: 1/4 cup parmesan cheese, grated, 2 Tablespoons dried Italian seasoned breadcrumbs, 1/8 teaspoon paprika, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon fresh ground pepper. Shake well. Transfer mixture to plate, wet 4 boneless, skinless chicken breasts and dip each breast in cheese mixture, turning to coat all sides. Arrange on non stick baking sheet. Bake until chicken is cooked through 20-25 minutes.
LINDA KEOHANE’S KROPSU - Finnish Oven Pancake (6/21/13) Ingredients: 4 eggs; 2 cups milk; 1 cup (scant) flour; 1/2 cup flour; 1 tsp salt. Heat oven to 400 degrees. While mixing the ingredients using an electric mixer, put the stick of butter in a 9” X 13” baking pan and melt it in the heating oven. Pour the melted butter into the batter, and mix on high for about a minute to make the batter frothy. Pour the batter into the pan, and place it in the over. Turn down the temperature to 375 degrees, and bake for 45 minutes. For serving some people like to sprinkle the top with a little sugar. It tastes great alone, or with maple, or any berry, syrup!
Saucy Chicken Strips (6/20/13) Cut 1 pound boneless skinless chicken breasts halves cut into strips. Melt 2 Tablespoons butter in a large skillet and brown the chicken on all sides. Remove chicken from skillet and in that skillet sauté 1/2 cup chopped onion and 1/2 cup chopped green pepper and 4 oz. can mushroom stems and pieces, drained ,until crisp-tender. Return chicken to skillet. In a small bowl, combine 1 envelope onion soup mix, 1-1/4 cups water, 1 Tablespoon Worcestershire sauce. Pour over chicken. Reduce heat, cover and simmer for 10 minutes. Combine 1 Tablespoon cornstarch with 3 Tablespoons cold water. Add to sauce. bring to a boil. Cook and stir for 2 minutes or till thickened and bubbly.
Coconut Rhubarb Dessert (6/19/13) In a large saucepan, combine 4 cups sliced fresh or frozen rhubarb, 1-1/2 cups sugar, 101/2 cups water and dash of red food coloring, if desired. Cook over medium heat for 8-10 minutes or until rhubarb is tender. Cool slightly. Transfer to a greased 13 by 9 baking dish. Sprinkle with a package butter pecan cake mix. Top with 1 cup flaked coconut and 1/2 cup chopped nuts. Drizzle with 1/2 cup butter, melted. Bake at 350 degrees for 25-30 minutes or till a toothpick inserted near the center comes out clean.
Ramen Broccoli Soup (6/18/13) In a large saucepan, bring 5 cups water, to a boil. Add 16 oz package frozen broccoli cuts. Return to boil, reduce heat, cover and simmer 3 minutes. Return to boil . Break 2-- 3oz packages chicken ramen noodles into small pieces and add to water. Cook 3 minutes longer, stirring occasionally. Remove from the heat. Stir in contents of seasoning packets from the noodles, dash of garlic powder and 3 slices process American cheese. cut into strips, stirring until cheese is melted. Serve immediately.
Elsa Clement's Kala Mojakka - Finnish Fish Chowder (6/17/13) 6 potatoes, peeled and quartered; 2 onions, peeled and sliced; 1 lb. fresh trout fillets; 4 c. milk; 1/2 c. butter 1 tsp. salt; 1/2 tsp. pepper. Boil potatoes and onions until tender in a minimum amount of water; add fish and boil 10 additional minutes; add milk, butter and season to taste.
Crock Pot Ring Bologna with Sauerkraut (6/14/13) 1 lb. bag sauerkraut or 2 cans; 1 med. onion, chopped; 1 med. potato, peeled and grated; 1 small apple, peeled cored and finely chopped; 4 strips cooked bacon, chopped; 1 tbsp. vinegar; 2 tbsp. brown sugar; 1 ring bologna. Mix together all ingredients except ring bologna. Place in bottom of crock pot. Place ring bologna on top. Cover and cook at low medium for 6 to 8 hours.
PELKIE GRANDMA’S IRON SOUP (6/13/13) Also known as Prune Soup and Veliä
Put one box of dried prunes in a pot with enough water to go at least and inch or more above the prunes. Heat until the prunes are softened. If there are pits in the prunes, don’t worry about them, you’ll just take them out as you eat the soup. Add 1 cup raisins, 1 tsp. cinnamon, a little sugar to taste—or not at all. Heat until the raisins are softened. Add more water if necessary. Add 1 Tblsp. Corn starch. Stir in well and heat until the liquid becomes clear again. Serve warm or cool. Will keep for days in the refrigerator. add dried apricots or other dried fruit to vary the taste. Grandma always said how good this soup was for you! All that iron, you know, and the after-effects of the prunes!
Ranch Potato Casserole (6/12/13) Cook 6-8 medium red potatoes, about 2-2-1/2 pounds until tender. Quarter, leave skins on, if desired. Combine: 1/2 cup sour cream, 1/2 cup ranch dressing, 1/4 cup bacon bits or crumbled cooked bacon, 2 Tablespoons parsley, and 1 cup shredded cheddar cheese. Put potatoes in greased 9 by 13 pan and pour sour cream sauce over the top and gently toss. Top with 1/2 cup shredded cheddar cheese. Combine 2 cups coarsely crushed cornflakes and 1/4 cup butter, melted. Sprinkle over top and Bake at 350 degrees for 40-45 minutes.
Bacon Wrapped Mini Meatloaves (6/11/13) Preheat oven to 350 degrees F (175 degrees C). Mix 2 pounds ground beef, 1 package onion soup mix, ½ cups bread crumbs (plain or seasoned), 2 eggs, and ½ cup chili sauce with hands. Divide beef mixture into four equal portions. Divide portions in half. Shape four oval 'canoe-like' loaves, with centers slightly dished out, in the bottom of a 9x13 baking pan. Place approx. 1 ounce of Velveeta cheese in the dished out centers of each loaf, you’ll need 4 ounces of Velveeta total. Shape other four portions to fit on top of cheese. Place other portions on top of cheese, crimp edges together, and shape into mini loaves. Wrap two slices bacon around outside of each loaf. Spread thin layer of chili sauce on top of each loaf. Bake in the preheated oven until juices no longer run pink, 45-50
Simple Hollandaise Sauce (6/10/13) In a saucepan place 1/2 cup light mayonnaise, 1/2 cup plain non fat yogurt, 1 Teaspoon yellow mustard , 1 teaspoon lemon juice . Heat 5 minutes or till heated through, stirring constantly. Service over hot steamed asparagus, sugar snap peas or broccoli.
MARTHA HARJU’S RIESKA - A Quick Finnish Flatbread (6/7/13) 3 Cup All purpose Flour; 1-3/4 Cups Barley Flour or ½ Barley Flour and ½ Whole Wheat Flour; 1 Tablespoon Sugar; 1 Tablespoon Baking Powder; 2 teaspoons Salt; ½ Cup Butter; 2 Cups Buttermilk and 1 teaspoon Baking Soda. In a large mixing bowl, combine the dry ingredients, except for the baking soda. Cut the butter into the dry ingredients with a bastry blender until mixture resembles coarse crumbs. Blend buttermilk and baking soda and stir into dry ingredients until a soft dough forms. Shape in a circle about ½ inch thick on a greased 14 x 17 inch cookie sheet. Prick a few times with a fork. Bake at 425 degrees for 20 minutes or until slightly brown. After baked and removed from oven onto cooling rack, butter the top to keep it from drying. Yield: 1 large 12” circle or divided into 2 smaller ones before baking. Martha says the trick to her delicious rieska is to use real butter and real buttermilk!
Sweet Baby Ray's Crockpot Chicken (6/6/13) 4-6 chicken breast; 1 bottle Sweet Baby Ray's sauce; 1/4 c vinegar; 1 tsp red pepper flakes; 1/4 c brown sugar; 1 teaspoon garlic powder. Mix everything but chicken. Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken. Cook on low 4-6 hours
Window and Glass Cleaner (6/5/13) Pour into a gallon size container with a tight fitting lid: 1/2 cup non sudsing household ammonia, 1/2 cup vinegar, 2 Tablespoons corn starch and 2 drops blue food coloring (Opt). Fill with warm water. Shake to incorporate. Put in spray bottle to clean window.
Pickled Carrots (6/3/13) Bring a medium pot of water to a boil and blanch 1/2 pound carrots, peeled and cut into 1/2 inch by 4 inch sticks until they are bright orange, about 1 minute. Drain and refresh under cold water. Transfer carrots to a bowl. In a small saucepan, bring 3/4 cup water , 1/2 cup cider vinegar, 2 Tablespoons sugar, 1 garlic clove, crushed, 1 Tablespoon dill seeds, 1 Tablespoon salt to a boil. Reduce the heat and simmer for 2 minutes. Pour this over the carrots and let cool, uncovered. Chill in the refrigerate before serving.