March 2013 Recipes
March 2013 Recipes
Crusty SPAM Bake (3/29/13) Combine 1/2 cup Corn Flake Crumbs, 2 Tablespoons brown sugar, and 1/8 teaspoon cloves. Cut 12 oz can SPAM crosswise into eight slices. Spread both sides of slices with 2 Tablespoons mustard, then coat generously with the corn flake crumbs mixture. Place SPAM and pineapple slices individually in a foil-lined shallow baking pan. Do not crowd. Brush pineapple slices with butter. Bake 350 oven 20 minutes. Serve on heated latter, placing SPAM slice on each pineapple slice
Chops with Mushroom Gravy (3/28/13) In a plastic bag, combine: 1/2 cup flour, 1-2 teaspoons paprika, 1-1/2 teaspoon salt and 1/4 teaspoon pepper. Add 6-8 boneless pork loin chops one at a time and coat. (reserve rest of four mixture for later) In a large skillet sauté the pork chops in 1/4 cup butter until golden. Remove and place in a greased 9 by 13 pan. In the saucepan sauté 1 medium onion, chopped, 1/2 cup chopped green pepper, 4 oz can mushroom stems and pieces, drained until tender. Stir in reserved flour and gradually add 2 cups milk until blended. Cook and stir till thickened. Remove from heat and add 2 Tablespoons lemon juice. Pour over chops. Cover and bake at 350 degrees for 50-60 minutes until the meat is no longer pink and tender. Serve with mashed potatoes.
Slow Cooker Cacciatore (3/27/13) Place 1 large onion, halved, thinly sliced in a slow cooker. Top with 2 pounds boneless chicken thighs and top with a bay leaf. In a bowl combine: 2 6 oz cans tomato paste, 1/4 cup sodium reduced chicken broth, 3 cloves garlic, minced, 1 teaspoon basil, 1 teaspoon oregano and 1/4 teaspoon pepper. Add 8 oz sliced fresh mushrooms. Pour over the chicken and cover with lid. Cook on low 7-9 hours or on hi 4-5 hours. Serve over pasta and top with Mozzarella cheese.
Angel Food Squares (3/26/13) Mix a package of angel food cake mix (dry) with one or two cans lemon pie filling (by hand) Pour into greased 9 by 13 pan (for high squares and jelly roll pan for regular squares) Bake at 350 degrees for 25 minutes or till brown on top. Sprinkle with powdered sugar, or drizzle with powdered sugar mixed with lemon juice. (One lady used Raspberry pie filling but said she would use just one can next time.
Snickers Caramel Apple Salad (3/25/13) Whisk together 5 oz package vanilla instant pudding, dry, 1/2 cup milk, and 12 oz cool whip. Chop up 6 regular size Snickers Candy Bars and 6 apples chopped and stir into pudding mixture. Place in large bowl and drizzle with caramel ice cream topping. Chill for at least an hour before serving.
Monte Cristo Sandwich SPAM (3/22/13) Cut a 12 oz can SPAM classic into 12 slices and cook until golden brown. Layer cheese and 6 slices of favorite cheese on 6 slices of bread and cover with remaining slices of bread. In a bowl mix 6 eggs and 1/4 cup milk and dip both sides of sandwiches into egg mixture. On griddle or skillet sauté sandwiches in margarine until cheese is melted and both sides are browned.
Caramel Rice Krispy Treats (3/21/13) In the microwave or on top of a double boiler, melt and 8 1/4 oz Milky Way or 4 (2.05) oz Milky Ways with 1/2 cup butter, stirring occasionally until smooth. You need to make sure its truly melted and smooth- the margarine takes awhile to blend with the melted candy bar. Stir in 3 cups Rice Krispies until well blended. Press into a greased 11 by 7 pan. Melt 1 cup milk chocolate chips with 1/4 cup butter. Stir until smooth and spread over the top of the bars. EASTER OPTION: After you stir in the krispies, while still warm, form them into small nests. Fill nests with colored coconut and a few jelly beans. You can anchor the jelly beans with a little frosting.
Corned Beef Hash (3/20/13) In a large cast iron skillet, sauté 1 large onion until it starts to brown 5-8 minutes. Add 4 cups diced cooked potatoes and cook, stirring until they brown in spots, about 8 minutes. Stir in 1-1/2 cups chopped lean corned beef, 1/2 cup reduced sodium chicken broth, salt and pepper to taste and cook scraping up any browned bits until liquid is absorbed 3-4 minutes. Transfer skillet to oven and bake for about 15 minutes or till lightly browned and crispy on top.
Pudding Pops (3/19/13) Cook a 4.6 oz box cook and serve pudding, any flavor, with 3 cups milk over medium heat and stir regularly. When mixture starts and thicken you can add any fruit. Continue to stir and cook until mixture consistency gets thicker. Remove from heat and allow to cool slightly. Add 1 cup frozen topping thawed and stir until blended. Then add any nuts, candy, peanut butter or whatever. Transfer to Dixie cups, cool and inset popsicle sticks. Freeze at last 5 hours. When ready to eat, peel away the cup.
Laughing Cow Alfredo Sauce (3/18/13) In a medium saucepan combine: 1 cup fat free milk, 6 wedges of Laughing Cow Light Cheese, 1 teaspoon garlic powder, 2 Tablespoon reduced fat parmesan cheese, 1 Tablespoon butter, salt and pepper to taste. Cook on medium to low until all ingredients are melted and sauce is velvety smooth, about 20 minutes. Serve immediately over pasta.
St Patrick's Day Shake (3/15/13) Combine in a blender: 2 cups vanilla ice cream, 1-1/4 cups low fat milk, 1/4 teaspoon mint (not peppermint) extract, 8 drops green food coloring. Blend well and pour into two 12 oz cups.
Bacon, Cheddar and Chive Scones (3/14/13) Preheat oven to 425 degrees. Mix 2 cups flour and 2 teaspoons baking powder. Cut in until mixture resembles coarse crumbs 1/4 cup cold butter (1/2 stick). Mix together 2 eggs and 1/2 cup half and half and whisk until well blended. Add to flour mixture. Stir just until moistened. Stir in 1-1/2 cups shredded sharp cheddar cheese, 8 slices bacon, crisply cooked and crumbled, 1 Tablespoon chives. Shape into ball. Knead dough on lightly floured surface 10 times. Roll out to 12 by 6 inch rectangle. Cut into 8, 3 inch squares; cut each square diagonally in half. Place on lightly greased baking sheet. Beat 1 egg with 1 Tablespoon water until blended and brush over dough triangles. Bake at 425 for 14 to 16 minutes or till lightly browned. Serve warm.
Potato Crusted Quiche (3/13/13) 3 cups frozen hash brown, frozen and thawed. Dry with paper towels. Place in a bowl. Add 1/4 cup butter, melted and mix lightly. Press onto bottom and up sides of 9 inch pie plate. Bake at 375 degrees for 20 minutes or until golden brown. Meanwhile, whisk together 3 eggs and 1/2 cup milk until blended. Stir in 1/2 cup sour cream and 1-1/2 cups shredded cheddar cheese or your favorite cheese. Reduce oven to 350 degrees and pour filling into crust. Bake 30 minutes or till center is set and crust is golden brown. Let stand 5 minutes before serving.
Hash Brown Waffles (3/12/13) 5 large potatoes (peeled and shredded). Liberally season with salt and let sit for 10 minutes. Add 1 cup onion grated and wring out excess moisture using a clean kitchen towel. Transfer to a large bowl and add 2 large eggs and 1/2 cup sour cream. Season with pepper. Brush hot waffle maker with melted butter. evenly spread potato mixture around waffle maker. Close and cook until the potatoes are crispy and brown about 15-20 minutes.
Cream Cake (3/11/13) Mix together: one package white cake mix (can use yellow), 3 large eggs, 1-1/3 cup half and half cream, 2 tablespoons oil, 1 cup flaked coconut, chopped, 1/2 cup chopped pecans. Mix well and put in greased or sprayed 9 by 13 pan. Bake at 350 degrees for 23-25 minutes or till toothpick comes out clean. Frost with favorite frosting.
French Fry Spam Casserole (3/8/13) Combine: 32 oz. frozen French fried potatoes, thawed, 2 cups fat free cheddar cheese, shredded, 2 cups fat free sour cream, 1 can cream of mushroom soup, 12 oz spam, lite luncheon meat, cubed, 1/2 cup bell pepper, chopped, 1/2 cup onions, chopped. Mix well and spoon into 13 by 9 pan sprayed with cooking spray. Sprinkle with 1 cup white bread crumbs. Bake at 350 degrees for 40 minutes or till heated through.
Hot Dish (3/7/13) Brown 1 pound ground beef of venison with 1/2 teaspoon salt, 1/4 teaspoon pepper and 2 Tablespoons soy sauce. Once browned, push the meat to one side of the frying pan and add: 1-1/2 cups to 2 cups celery, diced, 1 cup diced onion, 1/4 cup diced green pepper. Cook over low heat until soft. Stir in 1 cup drained bean sprouts, 1 can cream of mushroom soup with 2 Tablespoons milk, and 1/4 cup chopped almonds, opt. Mix well and pour into greased casserole. Top with 1 cup crushed potato chips. Bake at 350 degrees for 40 to 45 minutes.
Thumbprint Cookies (3/6/13) In a large bowl cream till fluffy: 1-1/2 cups butter , softened, 1 cup sugar, 1 teaspoon vanilla extract or Maple or peppermint. Gradually beat in 3-1/2 cups flour. Wrap in plastic wrap and refrigerate for 30 minutes or till easy to handle. Place 1/3 cups flaked coconut in a bowl. In another bowl whisk together 1 egg and 1 Tablespoon water. Shape cookie dough into 1 inch balls. Dip tops in egg mixture, then in coconut, pressing to adhere. Place balls 2 inch apart on parchment paper lined baking sheet, coconut side up. Press deep indentation in center of each and fill with preserves. Bake at 350 degrees for 18-20 minutes or till bottoms are browned. Remove to wire racks to cool.
Lemon Bundt Cake (3/5/13) Preheat oven to 325 degrees, grease and flour a 10 in bundt pan. In a large bowl combine package lemon cake mix and package instant vanilla or lemon pudding mix (If you use vanilla add a teaspoon lemon extract. Stir in 3/4 cup oil and beat in 4 eggs one at a time. Then stir on 1 cup lemon-lime flavored carbonated soda. Pour into prepared pan and bake at 325 for 45 minutes or till toothpick comes out clean. Allow to cool 15 minutes before removing from pan.
Chicken Fried Steak (3/4/12) Pound 1 and ½ pounds round steak to ½ inch thickness. Cut into six pieces. In a bowl, stir together 1 beaten egg and 1 Tablespoon milk. In a separate bowl, combine 1 cup finely crushed saltine crackers, 1-1/2 teaspoon salt and 1 ¼ teaspoon pepper. Dip meat into egg mixture, then in crumbs. Heat ¼ cup cooking oil in skillet, brown meat in skillet turning once. Cover and cook over low heat 45 to 60 minutes or until tender.
SPAM Salad Florentine (3/1/13) Cut a can of SPAM into 1/2 inch cubes and lightly brown. Mix 2 Tablespoons water, 1/4 cup vinegar, 1 Tablespoon sugar, 1/4 teaspoon pepper, 1/4 teaspoon onion salt with the SPAM cubes. Mix well for 2 minutes, cooking on simmer. Pour mixture over 9 cups fresh spinach, tossing lightly. Add tomato wedges, sliced hard cooked egg, if desired.