September 2013 Recipes
September 2013 Recipes
Turkey with Cranberry Sauce (9/30/13) Place two boneless skinless turkey breast halves in a 4 qt slow cooker. In a
large bowl combine 14 oz can jellied cranberry sauce, 1/2 cup water and 1 envelope onion soup mix. Pour half of this over each turkey breast. Cover and cook on low for 4-6 hours or till turkey is no longer pink and meat thermometer reads 170 degrees. Drain juice and combine 2 Tablespoons of cornstarch and 2 tablespoons water and slowly stir into boiling sauce until smooth. Cook and stir till thickened. Slice turkey and serve with the sauce.
Ranch Macaroni Salad (9/27/13) 1 - 12 oz. package macaroni (your choice) (I used the Veggie Shapes Wacky Mac to give it color); 1 - medium carrot, shredded; 1/2 - cup celery, sliced thin; 2 - tablespoons honey mustard; 2 - cups ham, chopped or cubed; 1 - 8 oz. container of sour cream; 1 - package dry Hidden Valley Ranch dip; 1/8 - cup parsley,
chopped; 1/2 - cup mayonnaise; 1/4 - cup onion, chopped. Mix ranch dip with sour cream and set aside. Prepare macaroni of your choice according to package directions. Rinse in cold water to cool. Drain well. In a large bowl, combine macaroni and remaining ingredients, toss to mix. Cover and chill thoroughly. Stir gently before serving. Garnish as desired. OPTIONAL: Tuna or chicken, cubed, may be a substitute for the ham. Add cheese, cubed, if desired
Broccoli Roll Ups (9/26/13) Separate a 4 oz tube refrigerated crescent rolls into four triangles. Place a piece of processed American cheese quartered and a broccoli spear along the wide edge of each triangle. Roll up dough. Place roll ups point side down on an ungreased baking sheet. Bake at 375 degrees for 12-15 minutes or till golden brown.
Caramel Chocolate Bars (9/25/13) Place 35 square shortbread cookies in a single layer in a 13 by 9 inch pan. Microwave 36 caramels and 2 Tablespoons milk until smooth and spoon over the cookies. Spread to form an even layer. Sprinkle with 1 cup flaked coconut. and drizzle with 2 oz melted chocolate chips. Let stand 10 minutes or till
caramel is firm.
Bacon Jam (9/24/13) Set a large Dutch oven or heavy skillet over medium high to high heat. Add 1 pound thick bacon, cut into 3/4 pieces and cook until it begins to brown and crisp, 15 to 20 minutes. Keep all,the bacon fat in
the pan. Lower heat and add 2 small sweet onions, peeled and thinly sliced and 1 large shallot or green onion, peeled and very thinly sliced and cook until softened 8-10 minutes. Add 1/2 cup maple syrup 1/4 cup balsamic vinegar 2
Tablespoons Dijon mustard and 2 teaspoon Worcestershire sauce. Season with salt and pepper. Pour in 1/2 cup water and stir to combine. Bring to a boil, stirring occasionally. Cook until jam has glossy appearance and
syrup like consistency about 1 hour. Cook about 20 minutes and if you wish transfer to a blender and puree the larger pieces but do not get it to a paste consistence. Transfer to airtight container. can be refrigerated for a month. serve at room temp.
Pineapple Picnic Salad (9/23/13) In a large bowl mix 20 oz. can crushed pineapple with juice and 8 oz cream cheese, softened. Stir in 4 oz box instant vanilla pudding ( dry) 20 oz an pineapple chunks, drained, and 8 oz tub cool whip. Chill. NOTE This recipe is one the Razmus Family made at the old Kontika and can be found in the Potluck Potpourri Cook Book from St. Judes in White Pine.
Chicken Fried SPAM (9/20/13) Slice 16 oz can Spam about 1/2 inch thick. Mix together: 2 eggs slightly beaten 1/8 cup hot sauce, and 1/8 cup milk. In another bowl place 2 cups flour, salt and pepper. Dip Spam in egg and then flour and fry till golden brown in a little oil.
Almond Joy Cookies (9/18/13) Cream together 1 cup butter, 1-1/2 cup white sugar, 1-1/2 cups brown sugar till fluffy. Add 4 eggs one at a time and mix well. Add 3 teaspoons vanilla. Mix together: 4-1/2 cups flour, 2 teaspoons baking soda , 1 teaspoon salt. Add dry ingredients and mix well. Add 5 cups chocolate chips, 2 cups sweet coconut and 2 cups chopped almonds. Drop by 1 rounded Tablespoon onto greased cookie sheets and bake at 375 degrees for 8-10 minutes. Cool 5 minutes and remove from pan.
Gingerbread Muffin Tops (9/17/13) In a bowl cream until light: 1/3 cup butter and 1/3 cup packed brown sugar until light and fluffy. Beat in 1 egg and 3/4 cup molasses. Combine 2 cups flour, 1-1/2 teaspoon ginger, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt. Gradually add dry ingredients to egg mixture and mix well. Drop by 1/4 cupfuls, 2 inches apart onto a parchment paper-lined baking sheet. Sprinkle with coarse sugar. Bake at 350 degree for 15-20 minutes or till set. cool for 5 minutes before removing from pan to a wire rack.
Chicken Monterey (9/16/13) Pre heat oven to 250 degrees. Mix together 1 can cream of chicken soup and 1/2 cup sherry or milk. Place 4 boneless, skinless chicken breast in 9 by 13 pan. Layer the chicken, 9 oz. package Monterey Jack cheese, sliced, the sauce, and 1/2 package Brownbery seasoned croutons, crushed. Dab pieces of butter ( 2 oz.) on top and Bake at 250 degrees for 2 hours, uncovered.
Brunch Pizza (9/13/13) Cook and crumble 1 pound bulk pork sausage and drain well and set aside. Separate 8 oz. tube crescent roll dough into 8 triangles and place on ungreased 12 inch round pizza pan with points toward center. Press over the bottom and up the sides to form a crust. Seal perforations. Spoon sausage over the crust and sprinkle with 1 cup frozen hash browns, 1 cup shredded cheddar cheese. In a bowl, beat 5 eggs, 1/4 cup milk salt and pepper and pour over the cheese. Sprinkle with 2 Tablespoons grated Parmesan cheese (or your favorite cheese) Bake at 375 for 25 to 30 minutes or till crust is golden.
Chocolate Pudding Cake (9/12/13) In a large bowl combine: 18 oz. package chocolate cake mix, 1- instant chocolate pudding mix, 2 cups sour cream, 4 eggs, 1 cup water and 3/4 cup canola oil. Mix well and stir in 1 cup chocolate chips. Pour into a greased 5 qt slow cooker. Cover and cook on low for 6-8 hours or until a toothpick inserted near the center comes out with moist crumbs. Serve in bowls with whipped cream or ice cream if desired.
Lemon-Parsley Cod (9/11/13) Combine: 3 Tablespoons minced fresh parsley, 2 tablespoon lemon juice, 1 Tablespoon grated lemon peel, 1 Tablespoon olive oil, 2 garlic cloves, minced, salt and pepper. Place 4 cod or other filets in an ungreased baking pan. Top with parsley mixture. Sprinkle with 2 green onions , chopped. Bake at 400 degrees, covered, for 10-15 minutes or till fish flakes easily with a fork.
Summer Salad Surprise (9/10/13) Either 2 cans Veg all vegetables, drained or 1 bag frozen mixed vegetables cooked but leave crispy, 2 cups uncooked elbow macaroni, cooked according to package directions as for
salad, 8 strips bacon, fried crisp and crumbled and one half of a 3 oz can French fried onions. Mix all this with 1 cup mayonnaise, 1 teaspoon seasoned salt and pepper. Toss gently. Serve immediately or refrigerate and when ready to serve sprinkle with remaining French fried onions.
Pumpkin Pie Bars (9/9/13) In a large bowl combine: 29 oz can solid pack Pumpkin, 12 oz can evaporated milk, 1-1/2 cups sugar, 4 eggs, 2 teaspoon cinnamon, 1 teaspoon ginger,1/2 teaspoon nutmeg and beat until smooth. Pour into an ungreased 13 by 9 pan. Sprinkle with a package butter recipe golden cake mix and drizzle with 1 cup melted butter. Sprinkle with 1 cup chopped pecans. Bake at 350 degree 50-60 minutes or till a toothpick inserted in the center comes out clean. Cool 1 hour and refrigerate 3 hours or overnight. Cut into bars. Top with whipped topping.
SPAM Potato and Onion Soup (9/6/3) Melt 2 Tablespoons butter in a large saucepan. Add 5 green onions, thinly sliced, some green parts too. Cook about 5 minutes, stirring occasionally. Add 4 cups chicken broth, 2 large potatoes, peeled and cut into 1/2 inch pieces and 1/4 teaspoon pepper. Bring to a boil, reduce heat and simmer until potatoes are tender. You can puree this in a blender or leave as is. Then add one can of spam diced and 1/2 cup cream or
half and half. Add salt to taste, and reheat.
Shoestring Potato Salad (9/5/13) Combine: 1 cup diced celery, 1 cup grated raw carrots, 1 small can tuna, broken in small pieces, 1/2 cup mayonnaise and 1/2 cup sour cream. Mix well and refrigerate until just ready to serve and fold in a small can shoestring potatoes, or you can try a small can of the crispy onion rings.
Orange Pop Molded Salad (9/4) Dissolve 6 oz. package orange Jell-O with 2 cups boiling water. Add 1 cup orange pop. Chill until slightly thickened, and then whip with beaters. Fold in 8 oz. cool whip, 16 oz. can mandarin orange sections and 1-1/2 cups miniature marshmallows. Put in mold or 9 by 13 pan and chill till firm. (Can use sugar-free Jell-O, sugar free diet pop and light cool whip.)
Pecan Praline Sauce (9/3/13) In a saucepan combine: 1/2 cup sugar, 1/2 cup brown sugar, 2 Tablespoons flour, dash of salt, 1 cup water, 1/4 cup orange juice until smooth, Bring to a boil. Cook and stir for 2 minutes or till thickened. Stir in 1/2 cup miniature marshmallows and 2 Tablespoons butter. Cook and stir until blended, remove from heat and stir in 1 cup chopped pecans and 1 teaspoon vanilla. Use over ice cream and or cake.