May 2013 Recipes
May 2013 Recipes
SPAM Scalloped Potatoes (5/31/13) Spray 2 quart casserole with spray. In medium bowl combine can of cream of mushroom soup and 1/2 cup skim milk, 1 jar diced pimiento, drained and 2/4 teaspoon pepper. In a casserole layer by halves: 12 oz can SPAM, 1 cup chopped onion, 1/2 cup frozen peas, 4-1/2 cups thinly sliced peeled potatoes and sauce. Cover and bake 60 minutes at 350 degrees or until potatoes are nearly tender. Combine 2 Tablespoons dry bread crumbs and 1 Tablespoon chopped parsley and sprinkle over potatoes and Bake uncovered 15 minutes longer or till potatoes are tender. Let stand 10 minutes before serving.
Golden Parmesan Potatoes (5/30/13) Cut six potatoes in quarters. Combine in a bag, 1/4 cup flour, 1/4 cup grated Parmesan cheese, salt and pepper in a bag. Moisten potatoes with milk or water and shake in a bag until evenly coated. Melt 1/3 cup butter in 13 by 9 pan . Place potatoes in pan. Sprinkle with parsley or dried chives. Bake at 375 degrees for about an hour, turning once.
Crab Meat Pie (5/29/13) One nine inch pie crust, baked at 450 degrees for 9-11 minutes or till golden brown. 3/4 cup bread crumbs and remove 2 Tablespoons and set aside. To the larger amount of crumbs add: 1 cup chopped celery, 1 Tablespoons finely chopped onion, 1 Tablespoon finely chopped green pepper, 1 Tablespoon lemon juice, 6 oz can crab meat or imitation crab. Toss lightly and add enough mayonnaise or salad dressing for desired consistency. Mix well. Spoon into cooled baked crust. Sprinkle with reserved crumbs and over the top sprinkle 1/2 cup shredded cheddar cheese. Bake at 450 degrees for 8-10 minutes or till cheese is melted
Marshmallow Puffs (5/28/13) Line a 9 inch pan with foil and butter the foil. Arrange 36 large marshmallows in the pan (I used the large but the next time will try the miniature) In the microwave , melt, 1/2 cup chunky peanut butter, 1-1/2 cups chocolate chips, two Tablespoons butter or oleo. Pour over the marshmallows and chill completely and cut.
SPAM Hot Dish (5/24/13) In a saucepan melt 2 Tablespoons butter. Stir in 2 Tablespoons flour until smooth. Gradually add 1 cup milk. Bring to a boil over medium heat and cook and stir for 2 minutes. Remove from heat and stir in 1 cup shredded process cheese (Velveeta) until cheese is melted. Add 2 cups diced Spam, 2 cups fully cooked macaroni or noodles, drained and 1 cup frozen peas, thawed. Pour into greased 1 qt baking dish. Melt 1 Tablespoon butter and toss with 1/2 teaspoon bread crumbs. Sprinkle over casserole and Bake uncovered 350 degrees for 30 minutes or till heated through.
Crockpot Breakfast Casserole (5/23/13) Ingredients:1 dozen eggs; 1 cup milk; 1 package (32 oz.) of frozen hash brown potatoes; 1 lb of bacon - cooked, drained and cut into pieces; 1 lb of sausage, browned and drained; 1/2 cup green onions – diced; 1 green pepper-diced; 3/4 pound cheddar cheese – shredded; 1/4 teaspoon dry mustard; salt & pepper to taste. Directions: Layer potatoes, bacon, sausage, onions, green pepper and cheese in the crockpot in two or three layers. Add cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked.
Burgundy Steak (5/22/13) In a large re-sealable plastic bag, combine 1/4 cup flour and 1/4 teaspoon paprika. Add 1 pound beef top sirloin steak, cut into 1 inch strips, a few pieces at a time and shake to coat. In a large skillet, brown beef in Tablespoons oil. Add 1 can condensed French onion soup, undiluted and 1/2 cup Burgundy wine or beef broth. Reduce heat, simmer, uncovered for 12 minutes or until meat is no longer pink and sauce is thickened. Serve with noodles.
Ground Beef Noodle Soup (5/21/13) In a large saucepan, cook 1-1/2 pound lean ground beef, 1/2 cup chopped onion, 1/2 cup chopped celery , 1/2 cup chopped carrot over medium heat until meat is no longer pink. Drain. Add 7 cups water, 1 envelope au jus mix, 2 Tablespoons beef bouillon granules, 2 bay leaves and 1/8 teaspoon pepper. Bring to a boil. Stir in 1-1/2 cup uncooked egg noodles. Return to a boil, cook uncovered for 15 minutes or till noodles are tender, stirring occasionally. Discard bay leaves.
Crispy Taco Wings (5/20/13) In a large shallow bowl combine 1/2 cup flour and 1 envelope taco seasoning. Add 2-1/2 pounds chicken wingettes and drummettes, a few at a time and coat. Place 1/2 cup butter, melted and 1-3/4 cups crushed corn chips in separate shallow bowls. Dip wings in butter and coat with chips. Transfer to greased 15 by 10 baking pan. Bake uncovered at 350 degrees for 30-40 minutes or till juices run clear.
Spam and Cheese Ziti (5/17/13) Prepare a 16 oz package Ziti, according to package directions. Meanwhile in a Dutch oven, melt 1/4 cup butter, and stir in 1/4 cup flour until smooth. Slowly add 2 cups milk. Bring to a boil and cook and stir for 2 minutes until thickened. Reduce heat and stir in 2 cups shredded cheddar Cheese, (recipe calls for white cheddar), 1/4 cup Parmesan cheese, 1 teaspoon garlic powder and 1/2 teaspoon pepper. Cook and stir till cheese is melted. Drain Ziti and add to the sauce along with 3 cups cubed Spam and a 10 oz package frozen chopped spinach, thawed and squeezed dry. Transfer to a greased 13 by 9 baking dish. Bake, uncovered at 375 degrees for 20-25 minutes or till heated through.
Strawberry Pies (5/16/13) Combine 14 oz sweetened condensed milk with 1/4 cup lemon juice. Fold in 12 oz. carton frozen whipped topping, thawed. Fold in 1 qt. of sliced strawberries (minus a few for garnish. Spoon into two graham cracker crusts. Refrigerate for at least 4 hours. Garnish with strawberries before serving.
Cranberry-Dijon Pork Roast(5/15/13) In a large skillet brown 1 boneless pork loin roast (2 to 3 pounds) in 2 Tablespoons butter on all sides. Transfer to a 5 qt. slow cooker; sprinkle with 1 envelope golden onion soup mix. Add 14 oz whole berry cranberry sauce to the skillet and stir to loosen browned bits from pan. Pour over roast. Cover and cook on low 4-5 hours or till meat is tender. Remove roast to a serving platter and keep warm. Stir in 2 teaspoons Dijon mustard. Slice roast and serve with the sauce.
Herbed Noodles with Crab (5/14/13) Cook 3-1/2 cup uncooked egg noodles according to package directions. Meanwhile in a large skillet heat 2 Tablespoons butter. Add 1 green onion, chopped and 1 Tablespoons chopped sweet red pepper. Cook and stir until tender. Stir in 1/2 cup imitation crab or shrimp and 1/4 cup reduced chicken broth. Heat and add 1 Tablespoons parsley, 1/2 teaspoon marjoram and 1 teaspoon chives. Drain noodles and add to skillet. Toss to combine. Transfer to serving plate. Drizzle with 1 Tablespoon olive oil and sprinkle with 1/4 cup grated Romano cheese.
Orange Marshmallow Pops (5/13/13) Add 1 cup boiling water to 3 oz pkg orange flavored gelatin. Stir until dissolved and cool slightly. Gradually add gelatin and 1/2 cup orange juice to 2 cups vanilla ice cream, softened and mix till well blended. Inset wooden pop stick into center of each of 12 marshmallows and place end down in each of 12 5 oz paper cups or plastic cups. Spoon about 1 Tablespoon gelatin mixture into each cup and freeze 30 minutes or till slightly firm. Pour remaining gelatin mixture into cups and freeze 4 hours or till firm. Remove pops from cups before serving by placing bottoms of cups under warm running water for 15 seconds. Press firmly onto bottoms of cups to release pops. Do not twist or pull pop sticks.
Guacamole Spam Dip (5/10/13) Peel and pit 1 medium fully ripe avocado mashed or done in a food processor until smooth. Stir in 1 Tablespoon lemon juice, 1 Tablespoon onion, chopped, 1 clove garlic, minced, pinch pepper and salt and few drops of pepper sauce. Gently stir in 12 oz SPAM , finely diced and 1 small tomato peeled and chopped. Cover dip, refrigerate and serve with crackers or chips.
Citrus Berry Shortcake (5/9/13) Line bottom of a greased 9 inch round baking pan with parchment paper and grease the paper. In a large bowl, whisk 1 1/3 cups flour, 1/2 cup sugar, 2 teaspoons baking powder and 1/4 teaspoon salt. In another bowl, whisk 2/3 cup buttermilk, 1/4 cup butter, melted, 1 egg, 1 Tablespoon orange juice, 1 teaspoon grated orange peel, 1 teaspoon vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced fresh strawberries. Bake at 350 degrees for 20-25 minutes until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Place on rack and completely cool. TOPPING: In a bowl toss together 1/2 cups sliced fresh strawberries, 1 Tablespoon lemon juice, 1 teaspoon sugar. Refrigerate until serving. Meanwhile mix 2 cups whipped topping with 2 teaspoons orange liqueur or orange juice. Spread over cake. Drain strawberries and arrange over the top.
Pepper Jack Meat Loaf (5/8/13) Mix together: 1 pound ground beef, turkey or chicken, 1 cup celery, diced, 1/2 cup onion, diced, 1 cup oatmeal or crumbled saltine cracker, 2 eggs and mix well. Press one half of meat mixture into greased loaf pan. Place 2 cups pepper Jack cheese, shredded over meat mixture. Top with remainder meat mixture and press down to seal. Spread 1/4 cup ketchup over top of meat loaf and sprinkle with 1/8 teaspoon chili powder, salt and pepper. Bake covered lightly with foil for 30 minutes in a 400 degree oven, remove the cover and increase temp to 425 and bake for 20 minutes or until edges are bubbling and knife inserted in center comes out clean. Let sit for 5 minutes then slice and serve.
Peanut Butter S'mores Bars (5/7/13) 1 tube refrigerated peanut butter cookie dough. Let stand at room temp for 5-10 minutes to soften. With floured hands, press dough into an ungreased 13 by 9 baking pan. Bake 18-20 minutes or till lightly browned and edges are firm. Sprinkle with 3-1/2 cups miniature marshmallows. Bake 2-3 minutes longer or till marshmallows are puffy. In a microwave, melt 3/4 cup milk chocolate chips with 2 teaspoons shortening, stir till smooth. Sprinkle 1-1/2 cups milk chocolate m&ms over the marshmallow base and drizzle with the chocolate. Refrigerate until set before cutting.
Grilled Potatoes & Peppers (5/6/13) Combine in a large bowl: 8 medium red potatoes, cut into wedges, 2 medium green peppers, sliced, 1 medium onion cut into think wedges, 2 Tablespoons olive oil, garlic cloves, thinly sliced, 1 teaspoon paprika, 1 teaspoon steak seasoning, 1 teaspoon Italian seasoning, salt and pepper. Divide between two pieces of heavy duty foil. Fold foil around the mixture and crimp edges to seal. Grill , covered over medium heat 40-45 minutes till potatoes are tender.
SPAM Pizza (5/3/13) 12 oz can SPAM cut into cubes and sautéed in a pan. Unroll 8 oz can refrigerated crescent roll dough and place dough triangles with points toward center. Press together to cover bottom and 1/2 inch up side of cast iron skillet or 12 inch deep dish pizza. Bake at 375 degrees for 10 minutes. In a bowl whisk together: 5 large eggs, 1/4 cup milk, 1/4 teaspoon oregano and 1/8 teaspoon pepper. Carefully pour mixture over crust. Bake 10 minutes or till egg mixture is almost set. Sprinkle egg mixture with spam, 1/4 cup tomato, diced, 1/4 cup sliced black olives, 1/4 cup chopped onion, and 1/2 cup shredded cheddar cheese. Bake 3-5 minutes or till cheese melts. cut into wedges.
Swiss Steak and Gravy (5/2/13) Brown 1-1/2 pounds or so of round steak, venison or beef cut in serving pieces. Remove from pan. Add: 1 can beer can be non alcoholic) 1 package dry onion soup mix, 1 can cream mushroom soup, 1/2 cup milk. Mix well. Return meat to pan, cover and simmer 1-1/2 hours or place in oven and bake. Serve over mashed potatoes.
Cookie Salad (5/1/13) Mix together 1 cup buttermilk with package of instant vanilla pudding mix and 2 cans mandarin oranges, drained. Fold in 8 oz carton Cool Whip. Refrigerate. Just before serving break up one package chocolate striped short bread cookies and stir into the mixture.