What's Cookin' ??

[moreluck]

Egg Salad Sandwiches

• 6 eggs, hard-cooked
• 1 cup cheddar cheese, shredded
• 1/2 cup green pepper, chopped
• 1/2 cup sweet pickle, chopped
• 1/4 cup mayonnaise
• 2 tablespoons horseradish sauce
• 1 tablespoon sweet pickle juice
• 1/4 teaspoon salt
• 12 slices bread
• lettuce leaf
• tomato, slices

1. In a small bowl, combine the first 8 ingredients.
2. On six slices of bread, layer 1/2 cup egg salad, lettuce, and tomato slices.
3. Top with remaining bread slices.

[moreluck]

Chili Con Carne With Tomatoes II


1 lb extra lean ground beef
2 medium onions, chopped (about 1 cup)
1 cup green peppers, chopped
1 (28 ounce) diced tomatoes
1 (8 ounce) can tomato sauce
1 (10 3/4 ounce) can tomato soup
2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon red cayenne pepper
1 (15 1/2 ounce) can kidney beans, drained
1 (15 1/2 ounce) can chili hot beans

1. Cook ground beef, onion and green pepper in large pot until meat is browned an onion is tender.
2. Drain off fat.
3. Stir in remaining ingredients except beans.
4. Heat to boiling.
5. Reduce heat and simmer uncovered about 45 minutes.
6. Stir in beans; heat.

[moreluck]

Honey Mustard Chicken

1 Tbsp. oil 4 small boneless skinless chicken breast halves (1 lb.)


1/4 cup PHILADELPHIA Cream Cheese Spread


1/4 cup KRAFT Zesty Italian Dressing


2 Tbsp. GREY POUPON Savory Honey Mustard


1 Tbsp. honey


Make It

HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until chicken is cooked through (165°F).
MIX remaining ingredients; spoon over chicken.
COOK 2 min. or until sauce is heated through, stirring occasionally.

[moreluck]

Wiggly Piggly Spaghetti


SERVES 4 -6

• 1 lb bacon
• 1 lb spaghetti
• 3 garlic cloves, minced
• 5 tablespoons olive oil
• salt and pepper
• grated parmesan cheese

1. Cook bacon until crisp. Drain well; crumble.
2. Prepare spaghetti according to package directions.
3. Process garlic cloves through a garlic press. Combine with olive oil.
4. Toss together spaghetti, bacon, garlic and olive oil. Season with salt and pepper. Sprinkle with parmesan cheese.

[moreluck]

Healthy King Ranch Casserole


SERVES 6

• 1 1/2 cups reduced-sodium chicken broth
• 1 cup nonfat milk
• 1/2 cup all-purpose flour
• 1/2 cup nonfat plain yogurt
• 1 (14 ounce) can diced tomatoes, drained
• 1 (4 ounce) can chopped green chilies, drained
• 1/4 cup chopped fresh cilantro or parsley
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• fresh ground pepper
• 1 1/2 teaspoons canola oil
• 1 large onion, chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 2 cups diced cooked skinless chicken
• 10 corn tortillas, cut in quarters
• 1/2 cup shredded reduced-fat cheddar cheese

1. Preheat oven to 375°F.
2. Bring broth to a simmer in a medium saucepan. Whisk milk and flour in a small bowl until smooth. Add to the broth and cook over medium heat, whisking constantly, until thickened and smooth, about 3 minutes. Remove from the heat and stir in yogurt, tomatoes, chiles, cilantro (or parsley), chili powder, oregano and cumin. Season with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, until tender-crisp, about 3 minutes.
4. Line the bottom of a shallow 3-quart baking dish with half the tortillas. Top with half the chicken and half the onion mixture. Spoon half of the sauce evenly over the top. Repeat layers with remaining tortillas, chicken, onion mixture and sauce. Sprinkle with Cheddar. Bake until bubbly, 25 to 30 minutes.

[moreluck]

CAROLINA MACARONI SALAD

Ingredients
1 package (7-1/4 oz.) Kraft Macaroni & cheese dinner
1 pepper Small green chopped
1/2 cup Kraft sandwich spread
1 onion Small finely chopped
3 eggs Hard-cooked chopped
black pepper dash

InstructionsPrepare dinner as directed on package. Add remaining ingedients; mix lightly. Cover.

Refrigerate several hours or until chilled.

Great Substitute: Substitute 1/2 cup Miracle Whip dressing mixed with 2 tablespoons sweet pickle relish for the sandwich spread.

[moreluck]

Bob's Creamy Chicken Penne

2 cups Uncooked Penne
1/4 teaspoon Ground black pepper
1 whole chicken breast Skinned and boned
3 tablespoon Butter
1/4 cup Vegetable oil
3 tablespoon Flour
2 tablespoon Cider Vinegar
2 cups Milk
3 teaspoon Old Bay Seasoning
1/2 teaspoon Cajun seasoning
1 teaspoon Dried parsely
1/3 cup Parmesan cheese
Instructions

Marinade:
Mix oil, vinegar,Old Bay, parsely and pepper in a bowl.

Bechamel:
See below.

Cut chicken into 2" x 1/4" strips and add to marinade. Cover and refridgerate for two hours.

Cook pasta until al dente.

Spray a large fry-pan with Pam. Stir-fry chicken until cooked through. Discard marinade. Remove chicken to plate. In same pan, make sauce as follows: Melt butter in pan. Sprinkle with flour and stir until incorporated. Add milk, stirring all the while, until mixture begins to thicken. Add cajun seasoning and parmesan.

Drain pasta and mix into sauce. Serve with salad and crusty bread.

[moreluck]

Roast Pork Loin

1 pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones)
2 tablespoons good olive oil
4 teaspoons Dijon mustard, divided
4 teaspoons whole-grain mustard, divided
1 teaspoon ground fennel seed
Kosher salt
Freshly ground black pepper
3 tablespoons all-purpose flour
1 cup good white wine
3 cups Chicken Stock or canned broth
1/4 cup green peppercorns in brine, drained


Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes. For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened. Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.

[moreluck]

Beef Casserole

Ingredients

• 1 ts Vegetable oil
• 2 ts Garlic; crushed
• 1 c Onion; chopped
• 12 oz Ground beef
• 1/2 c Beef or chicken stock
• 1 2/3 c Prepared tomato sauce
• 8 oz Small shell pasta
• 1 tb Margarine or butter
• 2 1/2 tb All-purpose flour
• 1 1/4 c Beef or chicken stock
• 1 1/4 c 2% milk
• 1/2 c Shredded Cheddar cheese
• 2 tb Grated Parmesan cheese

Instructions


. In large nonstick skillet, heat oil; saute garlic and onions for 4 minutes. Add beef and saute until no longer pink, approximately 4 minutes. Add stock and tomato sauce; simmer on low heat for 12 minutes or until thickened, stirring occasionally. Set aside. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in baking dish. In medium nonstick saucepan, melt margarine, add flour and cook for 1 minute, stirring constantly. Add stock and milk; simmer on medium heat until slightly thickened, approximately 5 minutes. Add Cheddar cheese and Parmesan cheese. Add tomato sauce mixture to pasta. Mix well. Pour cheese sauce over top. Cover and bake for 15 minutes or until hot. Let rest for 10 minutes before serving.

[moreluck]

City Chicken
1 1/4 pounds pork loin, cut
into 1 inch cubes
1 1/2 cups all-purpose flour
for coating
salt and pepper to taste
2 cups chicken broth
1 pinch dried thyme
1 bay leaf

Directions
1 Mix salt, pepper and flour in a bowl. Coat pork cubes
with flour mixture. Slide pork onto skewers
2 In a skillet, brown pork skewers on all sides in a
small amount of vegetable oil. Drain off any excess oil.
3 Add chicken broth, thyme and bay leaf to skillet.
Scrape up any brown bits. Reduce heat and simmer 1 hour or
until meat is tender and sauce has thickened.

[moreluck]

Chicken and Sausage Penne

This is kind of like the meal served at TGIF.

• 8 ounces penne pasta
• 2 boneless skinless chicken breasts, sliced into thin strips
• 1 lb hot Italian sausage
• 2 teaspoons cajun seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

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. Meanwhile, place chicken and 1/2 of the Cajun seasoning in a bowl, and toss to coat. Place sausage and the rest of the cajun seasoning in a seperate bowl and toss to coat. Fry sausage in a sepate frying pan until no longer pink. Slice and set aside.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add cooked sausage. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4. In a large bowl, toss penne with sauce. Sprinkle with grated Parmesan cheese.

[moreluck]

Meat and Potato Casserole

4 cups peeled potatoes, thinly sliced
2 tablespoons butter, melted
1/2 teaspoon salt
1 lb ground beef
1 (10 ounce) package frozen corn, thawed
1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
1/3 cup milk
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon chopped onions
4 ounces shredded cheddar cheese, divided

1. Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 12x8x2 inch casserole.
2. Bake uncovered, at 400 degrees for 25-30 minutes, or until potatoes are almost tender.
3. Meanwhile, in a skillet, brown beef;drain.
4. Sprinkle beef and corn over potatoes.
5. Combine soup,milk,garlic powder, pepper, onion and 1/2 cup of cheese;pour over beef mixture.
6. Bake at 400, uncovered, for 20 minutes or until vegetables are tender.
7. Remove from oven, top with remaining cheese.
8. Return to oven for 2-3 minutes, or until cheese melts.

[moreluck]

Italian Sausage And White Beans

Ingredients:
12 ounces sweet Italian turkey sausage
cooking spray
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon bottled minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 can (19-ounce size) cannellini beans or other white beans - drained
1 can (14.5-ounce size) diced Italian-style tomatoes, undrained



Directions:
Remove casings from sausage.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; saut? minutes.

Add sausage, and cook 8 minutes, or until browned, stirring to crumble.

Stir in oregano and remaining ingredients; reduce heat to medium-low. Cook 5 minutes or until thoroughly heated.

[moreluck]

Faux Fried Chicken


2/3 cup all-purpose flour

• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 1/2 cups crushed corn flakes
• 2 tablespoons grated parmesan cheese
• 1 cup buttermilk
• 3 lbs skinless chicken breasts (or whatever cuts you like)

1. Preheat oven to 425 degrees.
2. Spray a large roasting pan with non-stick spray and set aside.
3. In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder, and pepper.
4. In a separate bowl or pie plate, combine cornflake crumbs and Parmesan cheese.
5. Pour buttermilk into a separate bowl or pie plate.
6. Rinse chicken and pat dry.
7. Working a piece at a time, dip chicken pieces in buttermilk and moisten all sides.
8. Place chicken in bowl with flour mixture and turn to coat.
9. Dip in buttermilk again, then coat with cornflake mixture.
10. Arrange chicken in roasting pan, leaving some space between pieces. This process can get quite messy, but hang in there.
11. Bake, uncovered, at 425 degrees for 40 minutes, until chicken is no longer ink and juices run clear.
12. Serve immediately.

[moreluck]

Rigatoni Pasta Pie (Martha Stewart)

• 1 lb rigatoni pasta
• 2 tablespoons olive oil, divided
• 1 lb ground beef (I used ground sirloin)
• 2 garlic cloves, crushed
• 1/4 teaspoon fresh ground pepper
• 1 (28 ounce) can good quality crushed tomatoes
• butter, for pan
• salt
• 1 cup finely grated parmesan cheese
• 8 ounces coarsely grated mozzarella cheese

1. In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
2. Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
3. Add crushed tomatoes; simmer until thickened, about 20 minutes.
4. Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.
5. Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.
6. Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
7. Cut into wedges and serve with any remaining meat sauce you might have.

[moreluck]

Screwdriver Chicken

• flour
• salt and pepper
• paprika
• 6 chicken breasts, boneless, skinless
• 1/4 cup canola oil
• 2 garlic cloves, chopped
• 3 tablespoons butter
• 3/4 cup orange juice
• 3/4 cup vodka
• 1 dash cayenne pepper
• parsley

1. In a plastic bag, combine flour with salt, pepper, and enough paprika to slightly make the flour pink.
2. Add the chicken breast to the flour and toss to coat completely.
3. put oil, butter, and garlic in a 10 inch skillet and heat until hot.
4. add the chicken and cook until browned on both sides, about 3 to 5 minutes.
5. remove the chicken to a platter with paper towel to drain oil.
6. reduce the heat and add orange juice, vodka, parsley, and cayenne to the pan and stir to scrape up the pan drippings - sprinkle in some flour to thicken up the sauce if you would like.
7. immediately add the chicken, return heat to high, and cook for 1 more minute.

[moreluck]

Savory Pepper Steak

2 pounds round steak, cut in strips
1 teaspoon canola oil
1 can beef broth
1/2 cup evaporated milk
1 teaspoon garlic powder
salt & pepper, to taste
3 tablespoons cornstarch
2 tablespoons Worcestershire sauce
3 bell peppers, sliced lengthwise
2 sliced onions



Directions:
Trim all fat from steak & cut into strips. Place 1 tsp. oil in a nonstick skillet and add steak strips. Brown lightly and put in bottom of crock pot.

Combine beef broth, milk, garlic powder, salt, pepper, cornstarch and Worcestershire sauce & add to crock pot. Place sliced peppers and onions on top of steak. If you prefer well done vegetables, place in bottom of crock pot.

Cook on low for 8-10 hours or on high for about 4 hours. Good served with cooked rice or mashed potatoes.

[moreluck]

Healthy Chicken And Linguine



Ingredients:
3 tablespoons olive oil
1 medium onion, thinly sliced in rings
2 cloves garlic, minced
1 teaspoon dried basil leaves
1/4 teaspoon crushed red pepper flakes
1 1/2 pound skinless, boneless chicken breasts, cut into pieces
8 ounces linguine pasta
1/4 cup grated Parmesan cheese
Salt and pepper, optional



Directions:
Preheat the oven to 400 degrees F.

In a 2-quart oblong pan, stir together the olive oil, onion rings, garlic, basil, and red pepper. Roll the chicken pieces in the oil mixture, and leave in the pan. Bake the chicken, uncovered, about 45 minutes.

Approximately 10 minutes before the chicken is done, cook the linguine according to the package directions, omitting any oil and salt. Drain.

When the chicken is done, add the pasta, cheese, salt, and pepper to the dish, mixing well. Serve immediately.

[moreluck]

Stuffed Meat Loaf

1-1/2 lb. ground beef
1 jar (1 lb. 10 oz.) RAGÚ® Chunky Pasta Sauce, divided
1 large egg, lightly beaten
1/4 cup plain dry bread crumbs
2 cups (about 8 oz.) mozzarella cheese, shredded
1 TB fresh parsley, finely chopped

Preheat oven to 350° F. In large bowl, combine ground beef, 1/3 cup Ragú Pasta Sauce, egg and bread crumbs. Season, if desired, with salt and ground black pepper. In 9" x 13" baking or roasting pan, shape meat mixture into 8" x 12" rectangle. Sprinkle 1-1/2 cups cheese and parsley down center of meat loaf leaving 3/4" border. Roll, starting at long end, jelly roll style. Press ends together to seal. Bake uncovered for 45 minutes. Pour remaining sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand 5 minutes before serving. Makes: 6 servings. Note: Molding the meat mixture onto waxed paper helps make rolling easier. Just lift waxed paper to curl the meat over cheese filling, then carefully remove meat from paper. Continue rolling in this manner until filling is enclosed in roll and meat is off paper.

[moreluck]

Nantucket Pie presented by Martha's Vineyard Bed & Breakfast
(Fry 1 1/2 cup hash browns)
Mix ingredients
3 eggs
1/8 th cup whole milk
3/8 cup shredded cheddar cheese
1/4 cup shredded]cheese
1 tbls parsley
1/4 tsp pepper
1/2 tsp salt Dash of Mrs. dash

Pour ingredients over prepared hash browns in an 8" baking dish and top with cooked bacon. Bake in 350 oven for 13 minutes. Cut in half it serves two generous portions.

[moreluck]

White Tie & Tails

8 oz. Bow Ties, Radiatore or other medium pasta shape, uncooked
1 cup half-and-half
1/2 cup crumbled blue cheese
1/2 cup grated low-fat Swiss cheese
1/2 cup grated Romano cheese
1/4 cup grated low-sodium Parmesan cheese
1/3 cup 1/4-inch prosciutto strips
2 tbsp. chopped fresh basil or 2 tsp. dried basil

Cook pasta according to package directions. While pasta is cooking, heat half-and-half in 2-quart saucepan over medium heat; do not boil. Add blue, Swiss and Romano cheeses. Reduce heat; cook and stir until cheeses are blended and sauce is smooth; remove from heat.
When pasta is done, drain well. Pour sauce over cooked pasta; toss. Sprinkle with Parmesan cheese, prosciutto and basil. Serve immediately.

[moreluck]

Dave's Cheesy Basil Potatoes presented by The Kingsley House Bed & Breakfast

2 lbs. frozen shredded hashbrowns
8 oz. sour cream
1 can cream of chicken soup (cream of celery or mushroom if vegetarian guests are present)
3 cups fancy shredded cheddar cheese
1 Tbsp dehydrated minced onion
1 Tbsp dried basil leaves
1 tsp salt
1/2 tsp pepper

Mix all together and [COLOR=#597042! important][COLOR=#597042! important]spoon[/COLOR][/COLOR] into a greased 9x13 pan. Refrigerate overnight and bake uncovered at 350 degrees for 45 minutes.

[moreluck]

Chicken & Broccoli

1 pound Mostaccioli, Penne or other medium pasta shape, uncooked
8 oz. boneless, skinless chicken breast, cut into 1-inch pieces
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 cloves garlic, minced
2 tsp. vegetable oil
3 cups broccoli florets
1 large red bell pepper, cut into short, thin strips
1/2 cup low-sodium chicken broth
1 12-oz. can evaporated skim milk
1 tbsp. cornstarch
3 tbsp. Dijon mustard


Prepare pasta according to package directions. While pasta is cooking, toss chicken with salt, pepper and garlic. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked through. Remove chicken from skillet and place in a medium bowl.
Add broccoli, red pepper and chicken broth to skillet. Cover; simmer over medium heat 5 to 6 minutes or until vegetables are tender-crisp. Transfer to bowl with chicken. In a small bowl, combine 1/4 cup of the milk with cornstarch, mixing until smooth. Add to skillet with remaining milk; bring to a boil, stirring constantly. Reduce heat; stir in mustard. Stir in reserved chicken mixture.
When pasta is done, drain well. Toss with chicken mixture. Serve immediately with additional freshly ground pepper, if desired.

[moreluck]

Asian Glazed Chicken

What You Need!

2 lb. chicken drumsticks (8 drumsticks)


1/2 cup orange juice


1/2 cup KRAFT Asian Toasted Sesame Dressing


2 Tbsp. soy sauce


2 tsp. freshly grated gingerroot



Make It!




HEAT large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until evenly browned, turning occasionally. Drain.
STIR in remaining ingredients. Bring to boil; cover. Simmer on medium heat 10 to 12 min. or until chicken is done (165ºF), stirring occasionally.

[moreluck]

Tropical Kebobs

Ingredients

1 package Boneless, Skinless Chicken Breasts
1/4 cup soy sauce
1/4 cup light molasses
2 tablespoons red wine vinegar
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 fresh pineapple, cored and cut into 1” chunks

Instructions

1. In medium bowl, whisk together soy sauce, molasses, vinegar, cayenne pepper and cinnamon; set aside 1/4 cup of marinade. Add chicken, cut into 1inch pieces, to bowl and refrigerate 30 to 60 minutes.
2. On skewers, alternate chicken and pineapple pieces.
3. Place kebabs on lightly oiled grill, cover and cook over medium direct heat for about 15 minutes, basting with reserved marinade and turning occasionally. Kebabs are done when juices run clear in the thickest chicken piece, and a meat thermometer reads 170° F.