For the sauce:
2 Tbs (30 ml) olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
2 14+1/2 oz (411 g) cans of Italian-style tomatoes, with liquid
3 Tbs (45 ml) coarsely chopped fresh basil or 1 Tbs (15 ml) dried basil
Salt and coarsely ground pepper to taste
For the ravioli:
9 oz (255 g) frozen or refrigerated ravioli of your choice
2 Tbs (30 ml) olive oil
Begin with the sauce. Heat the olive oil in a skillet over moderate heat and saute the onion and garlic for about 5 minutes, until tender but not brown. Add the tomatoes, breaking up the larger pieces with the edge of a spoon if necessary, and bring to a boil. Simmer over low heat for 15 minutes, until the sauce has thickened some. Add the basil and season with salt and pepper. Makes about 2-1/2 cups.
Cook the ravioli according to the package directions. Drain and manually separate the ravioli to prevent them from sticking together. Blot dry with paper towels. Heat the olive oil in a skillet (preferably non-stick) over moderate heat and saute the ravioli for 2 to 3 minutes per side, until lightly browned and slightly crisp. Drain on paper towels and serve immediately. Serves 6 to 10 as an hors d'oeuvre or 4 to 6 as a first course.
6 chicken breasts (boneless, skinless)
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1 can water
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crock pot. Cook on low all day (6 to 8 hours). Serve over rice or noodles.
4 large Chicken breasts
1 can Cream of chicken soup (small)
1 can Cream of celery soup (small)
1 can Cream of mushroom soup (small)
1/2 cup Diced celery
1 cup Minute rice
Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low.
Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings.
1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2-15 oz. cans tomato sauce
1-6 oz. can tomato paste
1-1/2 tsp. salt
1 tsp. dried oregano
1-12 oz. carton cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked
12 oz. shredded mozzarella cheese
Brown ground beef and onion in skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 6-8 hours. 10 Servings
1 lg. box macaroni, cooked and drained
2 tbsp. oil
2 sticks margarine
1 lg. can evaporated milk
1 1/2 c. milk
1 lg. onion, chopped fine
3 c. Cheddar cheese, grated (12 oz.)
1 can Cheddar cheese soup
Oil crock pot, mix all ingredients, using only 1/2 of grated cheese. Put mixture in crock pot and put remaining cheese on top. Let simmer in crock pot for 4 or more hours.
1 teaspoon vegetable oil
1/4 cup chopped onion
1 pound lean ground beef
1 large egg
1 cup fresh bread crumbs (2 slices)
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Mashed potatoes and green beans (optional)
1. Heat oven to 350 degrees. Heat oil in small skillet over medium heat. Add onion and cook until softened, 5 minutes. Remove from heat; cool.
2. Combine remaining ingredients except potatoes and beans in large bowl; mix well. Stir in onion. Spoon mixture into an 8x4-inch loaf pan.
3. Bake 45 to 50 minutes or until meat thermometer inserted in center registers 165 degrees. Cool in pan 5 minutes. Unmold and serve with mashed potatoes and green beans, if desired. Makes 6 servings.
2 cups (500 ml) elbow macaroni, small shells, or other small pasta shape of your choice
1/4 cup (60 ml) olive oil
1 medium onion, chopped
2 large carrots, sliced into 1/4 inch (5 mm) rounds
2 ribs celery, thinly sliced
3 cloves garlic, finely chopped
8 oz (200 g) fresh green beans (haricots), trimmed and cut into 1/2 inch (1 cm) pieces
1 cup (250 ml) frozen lima beans
1 - 19 oz (538 g) can white kidney, cannellini, or bean of your choice, rinsed and drained
4 Tbs (60 ml) chopped parsley
Salt and freshly ground pepper to taste
Freshly grated parmesan cheese
Cook the pasta in boiling water for 5 minutes (underdone) and drain in a colander set over a large bowl. Reserve 3 cups (750 ml) of the cooking liquid. Heat the oil in a large pot over moderate heat and saute the onion, carrot, and celery for 5 minutes, until tender but not brown. Add the garlic and saute an additional 2 minutes. Add the reserved pasta cooking water, green beans, and lima beans. Simmer covered over low heat for 15 minutes. Add the reserved pasta, kidney beans, parsley, salt, and pepper. Cover and cook an additional 5 to 10 minutes, until the pasta is al dente and has absorbed enough liquid to make the soup very thick. Garnish with a generous amount of Parmesan cheese. Serves 6 to 8.
Ingredient:
2 Heads Cabbage (cut 1/8" wide x 1" long)
4 Chicken breasts (cooked and shredded)
2 green onions (chopped )
2 carrot (shredded)
1 c Mushrooms (chopped)
1 packages spring roll wrappers
1 Egg yolk
Preparation:
1. In a medium pot, bring water to boiling. Add chicken breasts, reduce heat to medium, and cook for ten minutes. Remove chicken, allow to cool, remove skin, bones, and shredded chicken into small pieces by hand. Put into bowl and set aside.
2. Cut cabbage head into 4 quarters, then cut cabbage into 1/8" x 1" pieces; set aside. Shred carrot, chop mushrooms, onion, and using a container, mix all the vegetables together. Using a large pan, bring half a pan full of water to boil. Briefly submerge the mix vegetables in the boiling water for about 1 minute. Drain vegetables and set aside to cool.
3. When vegetables cool, mix chicken and vegetables. Crack open an egg, discard eggwhite, place yolk in a small bowl. Remove the eggroll wrappers. One at a time, place a wrapper on flat surface with one corner pointing toward you. Place 1 cup of chicken and vegetables fill in center of wrapper. Slowly fold the corner furthest from you over the filling. Then fold the two side corners toward the middle. With your fingers pressing hard on the filling to keep it tight, carefully fold the last corner over the filling and completely wrap it around. Put some egg yolk on the tip of the last corner to help it seal.
4. In a medium pan, fill 2" deep with cooking oil and bring it to boiling. Slowly place the eggrolls, one at a time into the hot oil. Reduce the heat to medium and cook the eggrolls for 10 minutes for until the outside is golden brown. Fry the eggrolls a few at a time in order to insure that they cook evenly. Repeat until all the eggrolls are cooked. Serve with sweet and sour sauce or sweet chili sauce.
Ingredient:
2 oz Pork (fat free)
1/4 c Chopped scallions (green onions)
1 Egg yolk
1/2 tsp Cornstarch
20 Wonton wrappers (3 x 3-inch squares)
3 c Water
3 c Chicken broth
1/4 c Mushrooms (thinly sliced)
2 tbsps Soy sauce
1 tsp Black pepper
Preparation:
1. Using a blender, combine pork, scallions, cornstarch, and black pepper, and blend well. Spoon approx. half a teaspoon of pork mixture onto center of a wonton wrapper. Moisten the edges of wrappers with egg yolk and fold wrappers in half, triangle-fashion fully enclosing the filling. Press edges together to seal. Moisten the base corners of each triangle and bring them together, overlapping corners, and press to seal.
2. Repeat this process to make 20 wontons. Cover and refrigerate until ready to use.
3. Add wontons to boiling water and cook over medium heat for 5 minutes or until after wonton rise to the surface for 1 minute. Remove wontons to plate and set aside.
4. In 1-quart saucepan combine 3 cups water and chicken broth. Bring to boil; add spinach and mushrooms, soy sauce and cook for 1 minute. Put 5 wontons in each bowl, add hot soup mixture to bowl and serve.
1 Pkg. Top Ramen Noodles -- Any Flavor
2 Cans Swanson chicken broth
1/2 C. frozen peas
1/2 Can water chestnuts
1 egg -- beaten with fork
1 chicken breast or 1/2 c. leftover chicken -- turkey or pork
1/2 C. chopped bok choy or Napa cabbage or celery
2 Tbsp. carrots -- sliced diagonally in small pieces
1 Tsp. sesame oil (can be omitted -- but gives distinctive taste)
2 Tbsp. chopped -- (2 to 3) scallions -- added at the last minute
This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves. Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth. After stock boils, add the packet of seasoning supplied with Top Ramen. While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg. The egg will cook into threads. Just before serving, add the noodles and the peas, then the sesame oil and scallions. Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again. You can always add another can of chicken broth if soup is too thick or you like more broth. You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard. If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor. Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.
For the salad:
1 lb. elbow macaroni
1 cup finely chopped onions
2 cups dill pickles, drained and finely chopped
1 cup finely chopped green onions
1 cup finely chopped celery
1 cup finely chopped fresh parsley (stems and leaves)
1 cup pimiento-stuffed olives, drained and finely chopped
1/2 cup finely chopped bell peppers
1 cup grated cheddar cheese
2 cups finely chopped hard-boiled eggs
1 cup dry white wine
For the dressing:
1 cup mayonnaise, or as much as you like
1/4 cup Creole mustard
Louisiana hot sauce or cayenne pepper to taste
2 TBS. olive oil
2 TBS. fresh lemon juice
Salt to taste
Cook the macaroni acoording to the package directions, drain, and cool. Combine in a large mixing bowl with the rest of the salad ingredients.
Whisk together the dressing ingredients and blend this into the salad ingredients. If it is still too dry, add more mayonnaise. Refrigerate for 1 day before serving.
1 package (18 1/4 ounces) yellow cake mix
1 package (4-serving size) instant banana pudding and pie filling
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 can (8 ounces) crushed pineapple, drained
1 container (8 ounces) frozen whipped topping, thawed, divided
1 package (10 ounces) frozen strawberries, thawed, drained
1/4 cup hot fudge, warmed (see Note)
14 maraschino cherries with stems
2 tablespoons chopped walnuts
1. Preheat the oven to 350 degrees F.
2. Coat two 8-inch cake pans with nonstick cooking spray. In a large bowl, with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil, and eggs until smooth.
3. Stir in the pineapple then pour the batter into the cake pans, dividing equally.
4. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
5. Allow to cool for 15 minutes then invert onto wire racks to cool completely.
6. In a small bowl, combine 3/4 cup whipped topping and the strawberries; mix well.
7. Place one cake layer on a serving plate and frost the top with the strawberry mixture. Place the second layer over the first and frost the top and sides with the remaining whipped topping.
8. Drizzle with the hot fudge then place the cherries around the edge of the cake top and sprinkle evenly with the nuts.
9. Serve immediately, or cover and chill until ready to serve.
Note: Warm the hot fudge enough to make it pourable, but don't allow it to get too hot or it'll melt the cake topping!
1/2 cup (1 stick) plus 1 tablespoon butter, softened, divided
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chopped pecans
1. In a large bowl, beat 1/2 cup butter and the cream cheese until creamy.
2. Add the flour, beating until well combined.
3. Cover and chill the dough for 30 minutes.
4. Preheat the oven to 325 degrees F.
5. In another large bowl, combine the remaining ingredients, including the remaining 1 tablespoon butter; stir until well combined.
6. Shape the chilled dough into twenty-four 1-inch balls. Place each dough ball in an ungreased mini-muffin cup. Using your thumb, press the dough to form a crust.
7. Spoon the pecan mixture into the crusts, filling them three-quarters full.
8. Bake for 35 to 40 minutes, or until the filling is firm and the crust is golden.
9. Cool slightly, then remove to a wire rack to cool completely. Serve, or cover and chill until ready to serve.
One 2 1/2-pound boneless pork loin roast
1 oven bag (see note below)
2/3 cup packed light brown sugar
1/4 cup applesauce
1 1/2 teaspoons ground ginger
1 teaspoon cornstarch
2 teaspoons water
Preheat the oven to 325 degrees F. Place the roast in the oven bag then place the bag in a 9- by 13-inch baking dish. In a small bowl, combine the brown sugar, applesauce, and ginger; mix well. Spoon over the roast; seal the bag then cut six 1-inch slits in the top.
Bake for 60 minutes or until the roast reaches an internal temperature of 160 degrees F for medium or 170 degrees F for well-done. In a medium saucepan, combine the cornstarch and water; mix well. Add the drippings from the bag and cook over high heat for 2 to 3 minutes, or until the sauce begins to thicken, stirring constantly. Thinly slice the roast and serve topped with the sauce.
Note: Oven bags can be found in the paper goods or food wrap sections of the supermarket.
2 cups plus 5 tablespoons sugar, divided
1/2 cup all-purpose flour
1/4 teaspoon salt
1 can (12 ounces) evaporated milk
1 cup milk
5 separated eggs
1 whole egg
3 tablespoons butter
1 tablespoon vanilla extract
1 package (12 ounces) vanilla wafers
4 bananas
1/2 teaspoon cream of tartar (see note below)
In a large saucepan, combine 2 cups sugar, the flour, and salt. Add the evaporated milk, milk, egg yolks, and the whole egg; stir well and place over medium heat. Cook for 10 to 12 minutes, or until the custard is thick and coats a spoon, stirring constantly. Remove from the heat and add the butter and vanilla, stirring until the butter melts. Allow to cool to room temperature.
Preheat the oven to 400 degrees F. Line the bottom of a 9- by 13-inch baking dish with the vanilla wafers. Slice the bananas and place over the vanilla wafers. Pour the custard over the bananas. In a large bowl, beat the egg whites and cream of tartar until foamy; add the remaining 5 tablespoons sugar and continue beating until stiff peaks form. Spread evenly over the custard in the baking dish, covering completely. Bake for 10 to 12 minutes, or until golden. Serve warm, or allow to cool then cover and chill until ready to serve.
Note: Cream of tartar, found in the spice section of the supermarket, helps egg whites form stiff peaks when beaten.
