Wednesday, May 29, 2013

Strawberry Pretzel Salad - Clarion Holiday Cookbook 1997

Layer 1 :
2 cups crushed pretzels
3/4 cup melted butter

Layer 2 : 
8 oz package cream cheese
8 oz container Cool Whip
1 cup sugar

Layer 3:
2-3 oz boxes strawberry jello
2 cups boiling water
2 (10 oz) packages frozen strawberries

Mix Layer 1 ingredients and spread into a 13x9 baking dish. Bake at 400 degrees for 8 minutes. Let cool. Mix Layer 2 ingredients and spread over pretzels. Mix Layer 3 ingredients, cool and pour over rest of layers. Refrigerate.

Crowd Pleaser Potatoes - Clarion Holiday Cookbook 1997

10-15 medium sized potatoes
1-2 onions
1 can cream of chicken
1 (12oz) sour cream
1 pound Velveeta
1 stick margarine or butter

Bake potatoes, then completely cool. Cut potatoes into cubes, mix with chopped onions, set aside. Take a medium sized sauce pan on medium heat, melt stick of butter then add cream of chicken, sour cream and half of Velveeta. Cook until cheese is melted. Take potatoes and sauce and mix together. Place in a 13x9 or 3 quart dish. Take rest of Velveeta, slice up and put on top of mixture. Bake at 350 degrees for 30-40 minutes or until lightly browned. Take out of oven and place mixture in crock pot that is lightly greased and cook on low to keep warm until dinner.

Orange Walnut Coffee Cake - Clarion News Holiday Recipes 2009

1 cup quick cooking oats
1/2 cup butter
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
1 1/2 cups orange juice 
1 1/2 cups white sugar
2 eggs
1 3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 tablespoon grated orange peel

1 1/2 cup brown sugar
3/4 cup butter, cubed
3 tablespoons grated orange peel
3 tablespoons orange juice
3 cups flaked coconut
1 1/2 cups chopped walnuts

In small bowl, stir oats and orange juice until softened. Set aside. In mixing bowl, cream butter and sugars; beat in eggs & vanilla until well blended.

Combine the flour, baking powder, baking soda, salt and cinnamon; add to cream mixture. Stir in walnuts and orange peel. Pour into a greased 13x9x2 inch baking dish.

Bake at 350 for 25-20 minutes or until toothpick inserted near center comes out clean.

In small saucepan combine brown sugar, butter, orange peel and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from heat, stir in coconut & walnuts. Gently spread over warm cake. Broil 4 inches from heat for 2 minutes or until topping is bubbly.

Beef Cobbler - Clarion News Holiday Recipes 2009

2 pounds stew beef pieces
1 pound mushrooms, sliced
1 tablespoon minced garlic
1 can beef broth
1/4 cup flour
1/4 cup olive oil
1 egg, beaten
1/2 cup milk
1 1/2 cup Bisquick
1 package frozen mixed vegetables
1 large tomato, diced
2 tablespoons chopped chives
Sesame and poppy seeds, salt and pepper to taste

Roll meat in flour till coated, set aside remaining flour. Brown meat in oil in 2 quart pot. Add mushrooms and garlic; stirring about 1 minute. Stir in rest of flour and beef broth. Bring to a boil. Cover and simmer for 25 minutes. Add salt and pepper to taste. Mix well - Bisquick, beaten egg, milk and chives and set aside. Using a 2 quart baking dish, spray with cooking spray, put frozen vegetables and tomato in beef mixture, put in baking dish. Roll or spoon Bisquick mixture on top of beef mixture. Sprinkle sesame and poppy seeds over topping. Bake until crust is golden brown about 30 minutes in preheated 400 degree oven.

Makes 6 servings.

Spicy Garlic Chicken with Mushrooms - 365 Ways to Wok

Very Spicy!!

1 1/4 pounds skinless, boneless chicken breasts cut into 1/2 inch slices
1 egg white
1 tablespoon plus 2 teaspoons cornstarch
2 tablespoons soy sauce
1/4 cup chicken broth
1 tablespoon rice wine vinegar
1 tablespoon Asian sesame oil
3 1/2 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
3 scallions, chopped (I used 1/2 of a regular onion)
1/4 cup Chinese chili paste with garlic

Place chicken in a medium bowl. Add egg white, 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 2 tablespoons cold water. Toss to coat. Cover and marinate in refrigerator for 1 hour.

In a small bowl, whisk together the chicken broth, vinegar, sesame oil, and remaining 2 teaspoons cornstarch and 1 tablespoon soy sauce. Set aside.

In a wok, heat 2 tablespoons vegetable oil over high heat, swirling to coat the sides of the pan. Add chicken and stir-fry until meat is white throughout but still juicy, 3-4 minutes. Remove to a plate.

In same wok, heat remaining 1 1/2 tablespoons vegetable oil over high heat. Add mushrooms and scallions and stir-fry until tender, 2-3 minutes. Add chili paste. Cook 2 minutes. Return chicken to wok.

Add vinegar-sesame oil mixture and cook until sauce boils and thickens, 1-2 minutes.

I added extra water to make more sauce.

Makes 4 servings.

Monday, May 27, 2013

Mexican Meatloaf - 1,000 Low Fat Recipes

1 1/4 pounds lean ground turkey
1/2 pound 10% fat ground beef
2 egg whites
2/3 cup dry breadcrumbs
1 tablespoon white wine vinegar
3 cloves garlic, minced
1/4 cup chopped scallions
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 cup shredded zucchini
1 cup salsa

Combine all ingredients except salsa. Using your hands, squeeze together almost as if kneading bread, until evenly mixed.

Divide into two portions. Place each in an 8x4 inch loaf pan. Up to this point, the meatloaves can be made up to 1 day ahead of time if wrapped tightly and stored in the refrigerator.

Preheat the oven to 350 degrees. Top meatloaves with salsa. Bake for 50 minutes - 1 hour.

Makes 8 servings.

Chicken Baked in Pesto Crust - 1,000 Low Fat Recipes

1 pound skinless, boneless chicken breast, or other skinless chicken parts
1 egg white
3 tablespoons nonfat milk
1/2 cup dry breadcrumbs
1/4 cup pesto (I used store bought)

Preheat oven to 400 degrees. Coat a baking sheet with nonstick spray. 

Cut the chicken into 4 portions. Pat dry with a paper towel.

Combine the egg white and milk in a shallow bowl. Put the breadcrumbs on a plate. Brush the pesto on both sides of the chicken. Dip the chicken in the egg mixture, then place it in the breadcrumbs. Turn, coat thoroughly, and press the crumbs onto the chicken. Place on the baking sheet.

Bake 25-30 minutes, or until done.

Makes 4 servings.

Basic White Bread - Kitchenaid Cookbook

I have never had bread turn out like this. This was a kitchen victory for me. 

1/2 cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 packages active dry yeast
1 1/2 cups warm water (105-115 degrees)
5-6 cups all-purpose flour

Place milk, sugar, salt and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Shape each half into a loaf, (Using a rolling pin, roll dough into a 9x14 rectangle. Starting at short end, roll the dough tightly. Pinch to seal seam. Pinch the ends and turn them under. Place the dough, seam side down, in a loaf pan.)and place in a greased 8 1/2x 4 1/2 x 2 1/2 inch loaf pans. Cover. Let rise in a warm place until doubled in bulk, about 1 hour.

Bake at 400 degrees or until golden brown, about 30 minutes. Remove from pans immediately and cool on wire racks.

Makes 32 servings (16 slices per loaf).