Scalloped Potatoes with Cheese

Scalloped Potatoes with Cheese
Good served with baked meatloaf or baked fish and steamed green vegetables.
Author:
Recipe type: Main Dishes
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 large potatoes, pared
  • ¼ cup water
  • ½ tsp. salt
  • 3 Tbs. butter or margarine
  • 3 Tbs. all-purpose flour
  • 1¾ cups milk
  • 2 chps shredded Cheddar cheese
  • 1 tsp. salt
  • 1 clove garlic, minced
  • ½ cup buttered bread crumbs
Instructions
  1. Slice potatoes about ¼-inch thick. Place into heavy saucepan with the water and salt. Cover tightly. Bring to a boil. Reduce heat and cook for 15 minutes.
  2. Meanwhile, melt butter in heavy saucepan. Stir in the flour. Gradually add milk. Bring to a boil, stirring constantly. Cook until sauce is thickened. Remove from heat and stir in cheese, salt and garlic.
  3. Fold sauce into potatoes. Turn into buttered 1½ quart baking dish. Top with buttered crumbs.
  4. Bake at 375 degrees for 45 minutes or until mixture is bubbly and top is slightly browned.

 

Fettuccini Tomato

Fettuccini Tomato
Fettuccini Tomato is a great Italian dish; easy to make, pleasing all the pasta lovers in my family. Serve with a Caesar salad, garlic bread and a nice red wine.
Author:
Cuisine: Italian
Recipe type: Rice and Pasta
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • * ½ (16 ounce) package dry fettuccini noodles
  • * 1 cup olive oil, divided
  • * 2 boneless, skinless chicken breast halves
  • * 3 tablespoons basil pesto
  • * 1 teaspoon dried basil
  • * 3 cloves garlic, minced
  • * 1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
  • * ½ cup crumbled feta cheese
  • * ½ cup ricotta cheese
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
  3. In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.

 

Ham and Potato Bake

Ham and Potato Bake
This easy and economical casserole is ideal for a family supper. It makes a good recipe to remember when you have leftover baked ham.
Author:
Recipe type: Main Dishes
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2½ cups diced boiled potatoes
  • 1½ cups cubed ham
  • 1 cup shredded Cheddar cheese
  • 1 cup sour cream
  • 2 eggs, beaten
  • 3 Tbs. sliced green onion
  • 1 tsp. seasoned salt
  • 2 Tbs. Parmesan cheese
  • Green onion slices
Instructions
  1. Arrange diced potatoes and ham cubes in a shallow buttered casserole.
  2. Stir together cheese, sour cream, eggs, green onion and seasoned salt. Pour mixture over ham and potatoes. Sprinkle with Parmesan cheese.
  3. Bake at 350 degrees for 30 minutes or until set. Sprinkle with green onion slices before serving.

 

Apple Pandowdy

Apple Pandowdy
An old-time dessert such as this is just as delicious today.
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 4 cups peeled, thinly sliced tart apples (4 or 5)
  • ¾ cup brown sugar, packed
  • 1¼ cups all-purpose flour
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¾ tsp. salt
  • 1 cup water
  • 6 Tbs. butter or margarine
  • 1 Tbs. lemon juice
  • 2 tsp. baking powder
  • ⅔ cup milk
Instructions
  1. Arrange apple slices in greased shallow 1½-quart baking dish.
  2. In small saucepan, mix brown sugar, ¼ cup of the flour, the spices and ¼ tsp. of the salt. Stir in water.
  3. Place over low heat. Cook, stirring until thickened. Stir in 2 Tbs. of the butter and lemon juice. Pour over apples.
  4. Mix remaining flour, salt and baking powder. Cut in remaining butter until particles are like cornmeal. With fork, stir in enough milk to make a soft dough. Spoon onto apples, making 8 biscuits.
  5. Bake at 375F degrees for 40 minutes or until biscuits are browned and apples are tender. Serve warm or cool with desired topping or sprinkle lightly with brown sugar.
Notes
Tart, juicy apples are best for this dessert.

 

Easy Baked Beans

Easy Baked Beans
Author:
Recipe type: Soups and Stews
Serves: 8
Cook time: 
Total time: 
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 pound center-cut thick bacon, cut into 1" pieces
  • ½ cup ketchup
  • ½ cup sugar
  • ½ cup brown sugar, firmly packed
  • 1 tablespoon white vinegar
  • 1 teaspoon brown mustard
  • 15 oz dark kidney beans, drained
  • 15 oz butter beans, drained
  • 30 oz pork and beans, undrained
Instructions
  1. Preheat oven to 350°
  2. Sauté onion in olive oil over medium high heat until it starts to soften. Add 1 pound center-cut bacon and cook until crispy. With a vented spoon, remove bacon and onions from pan and place on folded paper towels. Blot with extra paper towels to remove as excess fat.
  3. Add ketchup, sugar, brown sugar, white vinegar and mustard to a large oven-proof dish. Add drained kidney and butter beans along with undrained pork and beans.
  4. Add bacon and onions to bean mixture. Stir well to combine.
  5. Bake uncovered at 350° for 45 minutes.

 

Spinach Manicotti

Spinach Manicotti
This manicotti is actually good for you! Healthy and delicious - what more could you ask?
Author:
Serves: 6
Ingredients
  • 2 C Water
  • 1 lb. Soft tofu, drained, rinsed
  • 10 oz. pkg. Frozen chopped spinach, thawed, squeezed dry
  • 12 Manicotti tubes, dry
  • 1 C Mozzarella cheese, part-skim, shredded
Instructions
  1. In large, non-stick fry pan, saute onion, celery, garlic, basil, thyme, oregano in oil. Cook, stirring often, until onion is soft. Add tomato puree and water. Bring to a boil; reduce heat, cover, simmer 25 minutes, stirring often.
  2. Meanwhile, mix tofu and spinach in a bowl and blend well. Evenly stuff dry manicotti with mixture. Spread half the tomato sauce in 9x13" baking pan. Set manicotti in sauce; top with remaining sauce.
  3. Cover and bake in 375 degree oven until pasta is tender (about 50 minutes). Sprinkle with mozzarella cheese.

 

Bean-Rice Burgers

Bean-Rice Burgers
While inexpensive, these burgers are hearty and satisfying. They are equally good served plain or in buns.
Author:
Recipe type: Vegetarian
Ingredients
  • 2 Tbsp. sliced green onions
  • ¼ cup finely diced celery
  • 2 Tbsp. butter or margarine
  • 1 cup cooked soy or other dry beans, mashed or chopped
  • 1 cup cooked brown rice
  • 1 cup sunflower seeds, ground
  • ½ cup shredded Cheddar cheese
  • ¼ cup whole wheat flour
  • 2 tsp. sweet pickle relish 2 Tbsp. catsup 2½ tsp soy sauce
  • ½ tsp. dried basil leaves, crumbled
  • 2 eggs, slightly beaten ⅛ tsp. black pepper
  • Salt
  • Sliced onion rings and pickle slices
  • Chili sauce or catsup, optional
Instructions
  1. Saute onions and celery in 1 Tbsp. of the butter for 2 to 3 min.
  2. Add to beans, rice, sunflower seeds, cheese, flour, pickle relish, catsup, soy sauce, basil, eggs and black pepper. Mix well. Add salt to taste. Shape into 8 patties about
  3. /2-inch thick.
  4. Heat remaining butter in large skillet. Add patties. Cook slowly, turning once, until well browned. Transfer to serving platter Garnish with sliced onion rings and pickle slices. Serve with chili sauce, if desired.
Notes
Sunflower seeds can be ground in a blender.

 

Vegetable Omelet

Vegetable Omelet
Omelets are usually eaten for breakfast but can be good for any meal.
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 1 small onion, chopped
  • ¼ cup chopped green pepper
  • 1 Tbs. stick margarine
  • 1 small zucchini, chopped
  • ¾ cup chopped tomato
  • ¼ tsp. dried oregano
  • ⅛ tsp. pepper
  • 4 egg whites
  • ¼ cup water
  • ¼ tsp. cream of tartar
  • ¼ tsp. salt
  • ¼ cup egg substitute
  • ½ cup shredded reduced-fat cheddar cheese, div
Instructions
  1. In large nonstick skillet, saute' onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm. In a mixing bowl, beat egg whites, water cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture.
  2. Pour into a 10-inch ovenproof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned. Bake at 350 for 9-10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve

 

Ovaltine Chocolate Cupcakes

I had a sudden craving for chocolate last night. So right before bed I whipped up a few dozen regular sized cupcakes, and a few dozen minis. Then I ate a couple. I didn’t get around to the frosting until this afternoon, but honestly, this cake is so moist and flavorful that it can stand alone without the frosting.

Ovaltine Chocolate Cupcakes
Author:
Recipe type: Dessert
Ingredients
  • Cake

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda
  • ¾ cup unsweetened cocoa powder
  • ⅓ cup rich chocolate Ovaltine
  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup strong hot good-quality coffee
  • ½ cup sour cream
  • ½ cup half-n-half
  • 2 lg eggs
  • 1 Tbsp vanilla

  • Frosting:


  • 1½ cups unsalted butter
  • 1 cup cocoa powder
  • ¾ tsp salt (or NONE if you ran out of unsalted and had to use regular, salted butter!)
  • 4 cups powdered sugar
  • 1 Tbsp vanilla
  • 1 cup heavy cream
  • ⅔ cup Ovaltine
Instructions
  1. For cake, sift together dry ingredients and set aside. In mixer, combing canola oil, coffee, half-n-half, vanilla and sour cream. Mix on low 30 seconds. Slowly add in dry mixture and mix on low until incorporated. Add in eggs, one at a time, and mix just until combined.
  2. Pour batter into lined cupcake tins ⅔ of the way full. I like to lightly spray my cupcake liners with cooking spray, as well. I think it helps them release. I'm not sure if this is entirely necessary or not, but its what I do. Bake at 350 for 10-13 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
  3. For frosting, put room temperature butter in a mixing bowl and beat until smooth. Sift in cocoa powder and powdered sugar, mixing and taking care not to leave lumps. Add vanilla. Mix. In a different bowl, mix together Ovaltine and heavy cream well. Slowly add to butter mixture. Beat on high for 1-2 minutes, or until frosting slightly lightens in color. We're just trying to incorporate some air into it. Pipe onto cooled cupcakes with a tip that will not make it look similar to any other unappetizing thing that will not be mentioned.

Cooking Lesson

I like to start my baking by assembling all my ingredients. This prevents me from getting half-way through and discovering I’m missing an essential element.

chocovaltine1

So take your flour, salt, baking powder and soda, ovaltine, sugar, and cocoa powder and sift together into a bowl. Set this aside. Put your oil, coffee, sour cream, half-n-half, and vanilla into your mixer (or into another mixing bowl if you are using elbow grease or a hand mixer to mix.). Mix until combined well.

chocovaltine2

Now with the mixer running, slowly add in the dry ingredients. Mix on low until just combined. Add in the eggs, one at a time, mixing just until combined after each.

chocovaltine3

Place in lined cupcake pan and fill until 2/3 of the way full. Bake at 350 approximately 10-13 minutes, or until a toothpick comes out clean.

chocovaltine4

Let cool completely before frosting.

To prepare the frosting, put your room temperature butter in a mixing bowl and beat it until its smooth. Now sift in your cocoa powder and powdered sugar, mixing and taking care not to leave any lumps. Add in the vanilla and mix. In a different bowl, mix together Ovaltine and heavy cream well. Slowly add to butter mixture. Beat on high for 1-2 minutes, or until frosting slightly lightens in color. We’re just trying to incorporate some air into it. Pipe onto cooled cupcakes with a tip that will not make it look similar to any other unappetizing thing that will not be mentioned.

 

Orange Eggnog

Orange Eggnog
Traditionally served on festive holidays, eggnog is actually good anytime. To the usual milk and egg mixture is added the tanginess of fresh citrus juices. Serve this drink with a plateful of fresh baked cookies or as a refreshing drink for breakfast.
Author:
Recipe type: Beverages
Serves: 4
Prep time: 
Total time: 
Ingredients
  • 2 eggs, separated
  • 2 Tbs. sugar
  • 2 cups chilled orange juice
  • 1½ Tbs. lemon juice
  • ½ cup milk
  • Pinch salt
  • Nutmeg
Instructions
  1. Beat egg yolks until thick and lemon colored.
  2. Gradually beat in 1 Tbs. of the sugar.
  3. Stir in the orange and lemon juices, blending well. Add the milk and stir until well combined. Cover and chill at this point if you are not serving immediately.
  4. Beat egg whites with pinch of salt until soft peaks form. Beat in the remaining sugar until egg whites are stiff.
  5. Beat egg whites into the orange juice mixture. Pour into glasses. Sprinkle with nutmeg and serve well chilled.