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GIARINIERA-Italian-style Pickled Veggies
Makes 1 quart
1 medium Carrot, peeled and cut into 1/4-inch slices
1 rib Celery, cut into 1/4-inch slices
2 ounces Green beans, ends removed and cut into 1/2-inch pieces
1 small Red bell pepper, seeded and cut into 1/2-inch squares
2 ounce Pearl onions, peeled
1/2 cup Cauliflower, florets
2 cups Vinegar
1/4 teaspoon Sugar
Seasoning:
1 Bay leaf
1 teaspoon Mustard seed
1 Clove, whole
1 Chile, dried
1 teaspoon Peppercorns
1 clove Garlic, whole and peeled
2 cups Olive oil
Place all of the vegetables in boiling water. Cook for one minute. Place in a colander in the sink and immediately rinse with cold water. In a separate pan, mix the vinegar and sugar and bring to a boil. Allow to cool. Place the vegetables in a non-reactive container. Add the vinegar mix and seasonings. Toss well. Marinate in the refrigerator for three days. Drain off the liquid and replace with olive oil. Store in the refrigerator for 2-3 weeks.Serve these Italian-style pickled vegetables with roasted meats or on an antipasto plate.
HEALTHY EGGPLANT PARMESAN
INGREDIENTS:
1 large eggplant, about 1.5 pounds
4 ounces shredded low-fat Mozzarella cheese
3 tbsp. light Parmesan cheese
Italian or garlic flavored vegetable cooking spray
2 large sweet red bell peppers, roasted
4 large plum tomatoes
2 cloves garlic
8 ounces fresh white mushrooms, chopped
1 medium onion, chopped
1 tbsp. olive oil
1/2 cup seasoned Italian bread crumbs
oregano to taste
PREPARATION:
1. Slice eggplant and grill in a grill pan sprayed with cooking spray. Set aside. (Leave skin on eggplant for added flavor.)
2. In a food processor, combine roasted red peppers, tomatoes and garlic. Purée to a thick liquid.
3. Sauté mushrooms and onion in 1 tablespoon olive oil.
4. When sautéed thoroughly, add 1/2 cup bread crumbs and oregano to taste. Set aside.
6. Top with Parmesan cheese and bake for about 45 minutes at 350°F.
7. Let stand about 15 minutes before serving. Serves 4.
LIME AND CILANTRO PORK KEBOBS
1 - 1+1/2 lbs (450 - 675 g) pork tenderloin or pork loin, trimmed of all fat and cut into 2-inch (5 cm) cubes
1 cup (250 ml) plain fat-free yogurt
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 - 2 Spanish, Vidalia, or other sweet onion, cut into 2-inch (5 cm) chunks
Combine the pork, yogurt, lime juice, cilantro, salt, pepper, and optional cayenne in a large bowl. Stir to thoroughly combine. Refrigerate for at least 4 hours or overnight. Thread the meat and onion on skewers and grill or broil until the meat is done, about 20 minutes, turning occasionally and basting with the remaining marinade. Serves 4 to 6.
CHOCOLATE PEANUT BUTTER CAKE
1 box Duncan Hines yellow Cake mix or from scratch
Frosting:
1 1/3 cups sugar
1/4 stick margarine
3 Tablespoons cocoa
1 small can evaporated milk
1 teaspoon vanilla
1 whole egg
1 cup peanut butter (or to taste)
Prepare cake batter in two layers and then split them horizontally to make 4 layers. Blend margarine and sugar. Add cocoa, blend. Add milk, beaten egg, and vanilla. Cook, stirring constantly until it boils. Boil on low for 2 minutes Add Peanut Butter to taste. If grainy, add more milk, stirring well. Spread filling on layers to cover tops and sides.
JESSIE'S KEY LIME PIE
5 eggs, separated
3/4 cup sugar
1/3 cup Key Lime juice
1 tablespoon butter
1/4 cup sugar (for meringue)
1 9" baked pie shell
Separate eggs into three bowls - 5 yolks in one bowl, 2 egg whites in another, and 3 egg whites in the third. This is the most important step in the whole operation!!! Cream egg yolks, add 3/4 cup sugar and lime juice and mix thoroughly. Cook over low heat until thick, add butter and remove from heat. Let cool slightly. Meanwhile beat two egg whites until stiff, then fold into cooled lime mixture. Fill pie shell. Beat other whites until stiff. Beat in 1/4 cup sugar. Pile meringue on top of lime filling and bake at 325 degrees for 15 minutes.
COLD OVEN POUND CAKE
1 C butter
1/2 C Crisco
3 C sugar
6 eggs
3 C all-purpose flour
1 tsp baking powder
1 C milk
2 tsp lemon extract
1 C chopped nuts of any kind (optional)
Mix flour and baking powder. Cream butter and Crisco, add in flour mixture and milk. Beat in eggs one at a time, beating well after each addition. Add extract, and nuts (if desired). Grease and lightly flour cake pan, pour in batter. Place pan in COLD OVEN, then turn oven to 350 degrees. Bake 1 1/2 hours.
HAM SPIRALS
INGREDIENTS:
thinly sliced deli ham
softened cream cheese
dash Worchestershire sauce
dash garlic powder
dash onion powder
minced chives or chopped fresh parsley for color
PREPARATION:
1. Blend cream cheese with all other ingredients except ham, adjusting amounts to taste.
2. Spread a thin layer of mixture onto each ham slice. Roll up jellyroll-style, cover, and place in freezer until firm.
3. A few hours before serving, remove from freezer and allow to soften for a few minutes. Use a sharp knife to cut each roll into slices about 3/4-inch thick. Spear each slice with a toothpick to secure, cover, and refrigerate.
4. Cook's Notes: You can prepare the rolls a couple of days in advance and store in the freezer before slicing and serving them.
GRANDMA IDA'S RICE PUDDING
1 c. Rice - cooked according to package instructions
1 Can Sweetened condensed milk
1 Can Evaporated milk
2 Cans Water (from the condensed milk can)
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Vanilla extract
1C Raisins (optional)
Place all ingredients in oven proof bowl. Bake at 450 degrees until top is browned (about 30 min.) Serves 8 - 10
That's all there is to it. This makes a great dessert or even a nice breakfast.
GRANDMA'S PEANUT BUTTER COOKIES
1 c. brown sugar
1 c. granulated sugar
1 c. oleo
2 eggs
1 c. peanut butter (creamy or crunchy)
1 tsp. soda
1 tsp. vanilla
1 tsp. salt
3 c. sifted flour
Mix well, make balls, slap with meat hammer, bake on ungreased cookie sheet @ 350 till light golden color. Makes 11 doz. cookies.
MOM'S MACARONI AND CHEESE
Heat oven to 450F
Prepare white sauce:
3/4 cup vegetable oil
1 cup flour
1/2 gallon milk (can use low fat)
1-1/4 lb. American cheese, cut into pieces
28 oz. can tomatoes
In large saucepan over medium heat, add oil. Add flour to hot oil, stir until absorbed. Add 1/2 gallon of milk, stirring constantly. Add pepper, if desired. Add American cheese, continuing to stir. In a blender, puree canned tomatoes. Add to white sauce.
1 lb. elbow macaroni
In the meantime, in boiling water, cook elbows until slightly under cooked. Drain water out.
In a large pan (10x13"), spread macaroni and pour white sauce over top. You may sprinkle bread crumbs or crushed potato chips over the top.
Bake 15 minutes at 450F. Let stand for a little while to cool and thicken a bit.
DINNER TIME CHOP-CHOP SALAD
Ingredients:
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3 cups chopped iceberg lettuce
1 cup chopped cucumber
1 cup chopped canned beets , drained
1 cup canned chick peas
1/2 cup diced KRAFT Baby Swiss Cheese
1/2 cup cubed LOUIS RICH Oven Roasted Turkey Breast
1 tomato , chopped
1/4 cup chopped red onion
1/3 cup KRAFT Zesty Italian Dressing
Preparation:
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COMBINE lettuce, cucumber, beets, chick peas, cheese, turkey, tomato and onion in large bowl. Add dressing; toss to combine.
PEACH PIE
Ingredients:
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4 cups sliced peeled peaches
3/4 cup sugar
1/4 cup MINUTE Tapioca
1 Tbsp. lemon juice
1 pkg. (15 oz.) refrigerated pie crust
1 Tbsp. butter or margarine
Preparation:
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HEAT oven to 400 Degrees F.
MIX peaches, sugar, tapioca and lemon juice in large bowl. Let stand 15 minutes.
PREPARE pie crust as directed on package for two-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust; seal and flute edge. Cut several slits to permit steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
GRANDMA JILL'S LEMON CAKE
1 c. self raising flour
3/4 c. butter
3 eggs
5 tbs lemon curd (or lemon pie filling)
1/2 c. sugar
Beat butter, sugar and lemon curd together. Beat in eggs one at a time and add flour after every addition till used. Pour into 7-inch round pan and bake for 40 minutes at 350 or till done
UNCOOKED,SUGARLESS FRUITCAKE
1 Large can Milnot ( Pet or Carnation )
1 lb. Vanilla wafers or graham crackers,crumbed
1 lb. Marshmallows
1 lb. figs, chopped
1/2 lb. dates, chopped
1 lb. raisins
1 lb. nuts, chopped ( more if desired )
1/2 lb. candies fruit
1/2 lb. coconut
Put all fruits and nuts in a BIG mixing bowl. heat milk and marshmallows together until well blended. Add to fruit/nut mixture with crumbs and blend well. This takes quite some time and strength. Pack into angel food pan or in loaf pans. Set in cool place for at least 2 hours. The longer it sets, the better it is,in other words you can make this around Thanksgiving and it would be great by Christmas. This makes a 5 lb. cake so there is plenty to go around for the crowds.
VEGETABLE SUKIYAKI
1 cup chicken or vegetable stock
2 1/2 c. water
2 Tbs. soy sauce
2 c. thinly sliced cabbage (I use bok choy)
2 med. sized stalks celery, thinly sliced
1 red pepper, cored, seeded and thinly sliced
4 green onions with tops, sliced (I often use white onion instead)
6 oz. mushrooms, sliced (you can choose button, shittake, or portobellos)
2 carrots, thinly sliced
1 pkg. ramen noodles (I choose oriental flavor, or spicy)
8 oz. tofu, cut into cubes (I suggest firm tofu)
1 Tbs. minced cilantro or parsley (if you use dried, use about 1/2 as much)
1 Tbs. honey
1 Tbs. rice wine vinegar
1/4 tsp. hot red pepper sauce (or to taste)
3 cloves garlic, minced
1 tsp. 5 spice powder
In a large saucepan/stockpot, combine the stock, water and soy sauce and bring to a simmer. Add the cabbage, celery, carrots, pepper and the white parts of the onions. Simmer, covered, for 8 minutes. Also, add garlic now, if you use it. Stir in the mushrooms. Submerge the block of noodles and gently place the tofu on top. Cook, uncovered, for 3 minutes, or until the noodles are tender. Gently stir in the cilantro, honey, vinegar, red pepper sauce, and green onion tops. Ladle into bowls and serve hot. Serves 4.
I top this healthful soup with chow mein noodles, or rice noodles, for extra crunch. It is quite easy and very tasty!
