Cheese Ball
2 (8-ounce each) packages cream cheese, softened
2 cups shredded sharp cheddar cheese
1 1/4 tablespoon chopped pimento
1 tablespoon minced onion
1 tablespoon minced green pepper
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
2 cups finely chopped walnuts
• Combine all ingredients together and mix well.
• Shape into 1 large ball or 2 small balls.
• Roll in the finely chopped nuts.
• Wrap tightly in plastic wrap and chill for 2 to 3 hours, removing from refrigerator 1/2 hour before serving.
• Serve with a variety of crackers and cut up vegetables.
Serves 10.
Caviar Spread
You can serve this on crackers, cucumber rounds, or use as a dip with vegetables.
1 package cream cheese at room temperature
½ cup sour cream
1 tbs. lemon juice
2 tbs. dill, minced
1 scallion, chopped (use the white and the green parts)
1 tbs. milk
Dash of salt
Dash pf pepper
3 ounce container of Salmon Roe
1. In a mixer blend the cream cheese until light and add the sour cream, milk lemon juice, and scallion, dill and salt and pepper.
2. Very gently fold in the Salmon Roe with a spoon.
3. Garnish with sprigs of dill.
Yield: 2 cups
ITALIAN SALAD
(6 Servings)
1 cup cooked beets
1 cup cooked carrots 1 cup chopped celery head lettuce
1/2 cup green peas
1/2 cup cucumbers, pared, seeded and diced Mayonnaise thinned with cream or sour cream
Prepare the vegetables and chill. Then combine with dressing. Prepare beds of lettuce and top with salad.
CROCKPOT CHEESY CHICKEN ALA TIFFANY
1 can mushroom soup
1 can cream of broccoli soup
1 can broccoli cheese soup
2 pkgs Chicken Breasts (boneless, skinless)
1 can Mixed vegetables
1-2 T Tapioca for thickening
1 cup shredded cheddar cheese
Dice chicken put in crockpot sprinkle with salt and pepper, Pour all three cans of soup over chicken and stir. Cover and cook on low about 4-6 hours. About an hour before serving add mixed vegies, cheese and thicken with tapioca. I served poured over white rice. I thought the flavors blended and complemented each other well.
CROCKPOT BEEF TIPS
1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz. can, drained) OR
1/2 lb Mushrooms, sliced
1 cn Condensed beef broth, (10 1/2 oz.)
1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tb Flour
1 Buttered noodles
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3
tablespoons flour; stir into crock-pot, mixing well.
CROCKPOT APPLE AND BROWN SUGAR CORNED BEEF
1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 Tbsp prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunks
Place all ingredients in large crock pot (cut meat in half if necessary). Stir to mix.
Cook on high for 4 to 5 hours on high or 8 to 10 hours on low. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain.
Serve with the vegetables and some of the liquid.
Use left over corn beef the next day…..layer in crock pot with sauerkraut and swiss cheese. Warm and serve on rye bread with 1000 Island dressing!
CHILI DIP
* 1 lg. jar (16oz) picante sauce, mild
* 2 cans refried beans
* 8 ounces sour cream
* 1/2 tsp. chili powder
* 1 lb. ground beef
* 1 onion, chopped
* Salt and pepper to taste
* 8 oz. Cheddar cheese, shredded
* Jalapenos or mild chile, chopped, to taste
Cook ground beef with onion; drain. Mix everything together in slow cooker/Crock Pot and cook slowly. Serve with favorite vegetables or chips.
CHILI CHICKEN
3 whole chicken breasts (1 1/2 to 2 lbs, cut in 1 inch pieces)
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 tbsp. vegetable oil
2 cans Mexican stewed tomatoes (16 ounce each)
1 can chili beans
2/3 cup picante sauce
1 teaspoon. chili powder
1 teaspoon. cumin
1/2 teaspoon. salt
Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted. Transfer to slow cooker/Crock Pot and add remaining ingredients. Cook, covered, on low, for 4 to 6 hours. Serve over rice.
Serves 4 to 6.
CHICKEN OR TURKEY PIE
3 cups diced cooked chicken or turkey
2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups potatoes, peeled and cubed
1 package frozen mixed veggies (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust
In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables. Cover and cook on low 8 to 10 hours or on high 4 to 6 hours. Remove bay leaf. Pre heat oven to 400 degrees. In a small bowl, mix milk and flour. Gradually stir flour and water mixture into Crock Pot. Stir in pepper, poultry seasoning, and salt/ Remove the liner from Crock
Pot base and carefully place 9-inch pie crust over the mixture. Place the crockery liner inside preheated oven and bake (uncovered) for about 15 minutes, or until browned. If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as above.
Serves 8.
Yellow Split-Pea Puree
2 c Yellow split-peas; dry
6 c Stock, broth; or water
1 ea Onion; large, whole
1 ea Carrot; large
1 ea Turnip or parsnip; large
1/8 t Marjoram; dried
1/8 t Thyme; dried
1 t Salt
1 ea Onion; small, minced
2 T Butter; melted
2 T Unbleached flour
Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot.
Humans did not always eat meat
Do you ever think about how far we’ve diverted from the path of our pre-historic ancestors and they’re eating patterns? Consider how the earliest humans evolved, and what they ate. They were hunter-gatherers and did not evolve with the characteristics of carnivores. Humans aren’t made to tear animals apart and eat their flesh. When you look at carnivorous animals, such as wild cats, you can see their teeth are designed to rip and tear, not chew. Read more
Champagne Batter
2 cups chicken pieces — see notes
1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 egg yolks — beaten
3/4 cup champagne
In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks.
Stir well., Gradually add the champagne,, stirring constantly to keep smooth. Refrigerate batter for 3 to 12 hours. Use this batter to coat the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you would fritters.
ITALIAN CHICKEN WITH FRESH VEGETABLES
2 skinless, boneless chicken breast, split
1 (16 oz.) can tomatoes
1 sm. can black olives
1 zucchini, sliced
1 summer squash, sliced
1 green pepper, sliced
Handful of fresh green beans
1 med. onion, cut in wedges
1/2 tsp. oregano
1/4 tsp. basil
Salt and pepper
Garlic powder
Mozzarella cheese, shredded
Season chicken with salt, pepper and garlic powder. Brown chicken in large frying pan. Cover with tomatoes. Cover pan and simmer 20 minutes. Add fresh vegetables and top with oregano and basil - cover pan and continue to simmer for 20 minutes. Add black olives and cover with Mozzarella cheese. Continue to simmer until cheese is melted. Serve over white rice.
Sweet And Sour Chicken
1 carrot, cut into chunks
1 green pepper, cubed
1 medium onion, quartered
2 tablespoons quick-cooking tapioca
4 boneless skinless chicken breasts
8 ounces canned pineapple
1/3 cup firmly packed dark brown sugar
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon instant chicken bouillon
1/2 teaspoon garlic powder
2 tablespoons fresh ginger, minced
1 teaspoon dried cilantro
hot cooked rice
1. Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables.
2. Combine all other ingredients. except rice in a small bowl. Pour over chicken.
3. Cover crockpot and turn to low and cook for 8-10 hours.
4. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.
5. OVEN: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300F oven for 2 hours. Serve over rice. Leftovers can be reheated in microwave.
DOUBLE CRUST CHICKEN POT PIE
2 (9″) refrigerated pie crusts
1 (6 3/4 oz.) can boneless chicken in broth, undrained & chopped
1 (16 oz.) can mixed vegetables, drained
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. celery flakes
Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do not bake). Combine chicken and remaining ingredients; spoon into pie crust. Moisten edges of pastry with water; place remaining crust on top. Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving. Yield: One 9-inch pie.
CHICKEN KABOBS
3 boneless chicken breasts
2 jars baby juice (Apple or peach juice)
Teriyaki sauce
Fresh garlic crushed
One clove
2 jars baby food peaches
Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve with vegetables over rice.
SICILIAN CHICKEN
1 tbsp. plus 1 tbsp. saffron ace
1 lg. onion, sliced
1 lg. green pepper, sliced
1/2 c. fresh mushberries, sliced
1 1/2 lbs. boneless chicken cubed
18 oz. can tomato sauce
16 oz. tomatoes, chopped drained
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
Lite salt and pepper to taste
Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients.
Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein, 2 vegetables per serving).
Autumn Soup
1 Lb. ground beef
1 C. chopped onion
4 C. water
1 C. cut-up carrots
1 C. diced celery
1 C. cubed — pared potatoes
2 Tsp. salt
1 Tsp. bottled brown bouquet sauce
1/4 Tsp. pepper
1 bay leaf
1/8 Tsp. basil
6 tomatoes**
In large saucepan, cook and stir meat until brown. Drain fat off. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients, except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. Makes 6 servings.
**One can (28 ounces) tomatoes (with liquid) can be substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with remaining ingredients; heat to boiling. Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.
Asian Beef and Noodles
3/4 lb ground turkey
1 pkg ramen noodles, oriental flavor
1 pkg frozen mixed vegetables
1/4 tsp ginger — ground
2 tbsp green onion — thinly sliced
In medium nonstick skillet, brown ground turkey. Remove with slotted spoon; pour off drippings. Season turkey with 1/2 seasoning packet from noodles; set aside. In the same skillet, combine 1c water, vegetables, noodles (broken up), ginger and remaining seasoning packet. Bring to a boil;reduce heat. Cover; simmer 3 mins or until noodles are tender, stirring occasionally. Return turkey to skillet; stir in green onion.
TOMATO SOUP 5
1 peck tomatoes
6 onions
1 bunch celery
1 lg. green pepper
1/2 c. sugar
1/2 c. butter
1/2 c. flour
1/4 c. salt
Core tomatoes, cut other vegetables in chunks and blend all together. Cream sugar, butter and flour and then add salt and stir. Bring vegetables to a boil. Add creamed mixture and boil for ten minutes. Pour into jars and seal. Makes about 6 quarts.
TOMATO SOUP
1/2 bushel tomatoes, strained
6 green peppers
6 lg. onions
1 lg. bunch celery
1/4 c. salt
2 c. sugar
2 c. flour
3 sq. margarine
1 1/2 c. alphabet soup pasta
Juice tomatoes, then chop and cook other vegetables until tender. Melt margarine and add flour. Combine all vegetables and add salt and sugar. Bring to boil and add combined flour and butter (blend with little soup). Combine all and boil 10 minutes. Pressure 10 minutes.
BIG MOUTH STEW
2 tbsp. butter
1 (10 3/4 oz.) can cream of mushroom
or cream of celery soup
1 (10 oz.) box frozen mixed vegetables
1 lb. Kielbasa sausage or turkey
Kielbasa
Milk
White rice
In a small saucepan, simmer the mixed vegetables until done. While they are cooking, melt 2 tablespoons of butter in a deep fry pan. Slice the Kielbasa and then quarter each of the slices so there are four bite size pieces. Brown the Kielbasa in the butter. Then add the can of cream of mushroom soup to the meat and butter. then add the milk and blend it all together making a cream sauce. Add the vegetables, blend it all together and serve over rice. Use milk to the consistency you like.
GERMAN BORSCHT SOUP
3 1/2 qt. water
1 lb. soup meat and bone
2 bay leaves
1 lg. onion, sliced
3 lg. carrots, diced
2 tsp. salt
1 c. celery and some leaves
1 sm. heat cabbage shredded
1/4 c. rice
2 lg. potatoes, sliced
1 c. cream
Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes. Simmer about 1 hour. Add cream when you are ready to eat. May add 1/4 cup barley if desired.
CREAMY TOMATO SOUP
2 tbsp. reduced-calorie margarine
1 lg. onion, peeled and thinly sliced
1 carrot, chopped
2 garlic cloves, coarsely chopped
1 (28 oz.) can peeled Italian plum
tomatoes
3 c. chicken broth
1 sm. boiling potato, peeled and
thinly sliced
2 tbsp. chopped fresh basil leaves or
2 tsp. dried basil
1/4 tsp. nutmeg
Salt to taste
1 c. milk
Melt margarine in a soup pot over low heat. Add onion, carrot and garlic. Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warm through over very low heat. Do not boil. Serves 6.
HAMBURGER SOUP
1 lb. hamburger
5 c. water
1 (16 oz.) can tomatoes
1 med. onion, chopped
2 carrots, sliced (1 c.)
2 stalks celery, sliced (1 c.)
1/3 c. barley
1/4 c. catsup
1 tbsp. (2 cubes) beef bouillon
2 tsp. seasoned salt
1 tsp. basil
1 bay leaf
Brown beef, drain fat. Add rest of ingredients. Simmer 1 hour until barley and vegetables are tender.
GERMAN SAUSAGE CHOWDER
1 lb. (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley
In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings.
*Polish sausage may also be used
BROCCOLI SOUP 2
1 bunch broccoli
1 c. chopped celery
1 c. chopped onion
1/8 to 1/4 lb. Velveeta cheese
3 c. milk (2% or 1%)
–SAUCE:–
3/4 c. flour
2 c. milk
Cook broccoli until tender. Drain off water. Add 3 cups milk. Add cheese. Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour). Add to vegetables with salt and pepper to taste. Cook 15 to 20 minutes. Stir frequently.
BROCCOLI SOUP
8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, chopped fine
Onion (chopped)
Garlic (optional)
Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in soup pan to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup flour. Then add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is thickened. Salt and pepper to taste. This soup has better flavor when eaten the next day.
Ranch style eggs
10 Eggs
2 tbs Vegetable oil
1 Small onion cut into small wedges
1 Small green pepper finely sliced
2 Cloves garlic finely chopped
16 oz Garden style salsa
4 oz Diced green Chile peppers
1 Package flour tortillas (optional)
8 oz Sliced Swiss cheese
Heat vegetable oil in large skillet over medium hot coals. Add onions, bell peppers and garlic, cook, stirring occasionally for three to four minutes until vegetables are tender crisp. Add beaten eggs and chiles, Cook stirring occasionally until eggs are firm. Top with slices of Swiss cheese and cover momentarily until cheese melts.
Serve with warm tortillas. Substitute tortillas for toast or other favorite bread.
Jackie’s Spinach Quiche
4 eggs
2 ounces shredded Cheddar
2 packages frozen spinach — (10 oz.)
defrost and drain 4 teaspoons bacon bits
1 cup chopped onion
1 clove chopped garlic
1 package ready to bake biscuits — (4 oz.)
4 teaspoons margarine
1 cup skim evaporated milk
Preheat oven to 375 degrees. Spray 9″ inch pie pan with Pam. Saute’ onion and g arlic in margarine until translucent. Set aside. In blender or processor, combi ne eggs, cheeses, bacon bits. Add onion mixture, along with milk and seasonings until well blended. Add spinach and blend again. Roll biscuit dough between 2 layers of wax paper. Place in pie pan forming it with the sides. Pour quiche ba tter into crust. Bake at 375 degrees for 40 to 45 minutes. Equals: 2 1/2 protei n, 1 bread, 2 1/4 vegetables, 1 fat, 1/2 milk, 10 cal. Serves 4