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CALIFORNIA COLE SLAW
Ingredients:
1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
1/2 cup cider vinegar
3 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
Directions:
In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.
SPICY VEGGIE DIP
8 oz. cream cheese, softened
8 oz. sour cream
1 clove garlic, minced
1/2 cup sharp cheddar cheese, grated
2 Tbsp. green onions, chopped
1 jalapeno pepper, seeded and diced
1/2 tsp. Tabasco sauce
1 tsp. ground cumin
Combine all ingredients together in a small bowl. Chill for several
hours before serving. Serve with raw vegetables or crackers.
EASY RUEBEN SANDWICHES
12 slices rye bread
12 slices Swiss cheese
2 pounds corned beef, sliced thin
2 cup sauerkraut, drained
1/2 cup Thousand Island dressing
Butter
Place 1 slice of Swiss cheese and several slices of corned beef on 6 slices of rye bread; top with desired amount of sauerkraut and Thousand Island dressing. Place remaining 6 slices of rye bread on top and butter both sides of the sandwich. Grill in skillet on each side until brown. Slice and serve.
WARM GERMAN POTATO SALAD
3 pounds red potatoes, sliced
1 large onion, diced
1/2 pound bacon, cooked until crisp and crumbled, reserve grease
1/ 3 cup vinegar
1 Tbsp. sugar
2 Tbsp. brown mustard
1/4 cup fresh parsley, chopped
3 Tbsp. flour
1/4 cup water
Salt and pepper to taste
Boil potatoes in water until just tender, drain and set aside. After frying bacon, saute onion in the bacon grease. Remove onion from grease and add to the potatoes. Add flour to bacon grease and stir until smooth. Add vinegar, sugar, brown mustard, water and salt and pepper and simmer until mixed well. Pour this mixture over the potatoes and mix well. Stir in parsley and crumbled bacon and serve warm.
CREAMY BANANA CHEESECAKE
1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups bananas, sliced
1 - 3 oz. package instant banana pudding mix
1 and 3/4 cup milk
2 cups whipped topping
Combine cream cheese, sugar and vanilla and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the piecrust. Spread cream cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture. Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving.
DELIAN SWEETS(GREEK DESSERT)
3/4 cup (180- ml) water
1/2 cup (125 ml) all-purpose flour
Oil for deep frying
3 Tbs (45 ml) honey
Poppy seeds for garnish
Dried figs and walnuts
Bring the water to a boil in a small saucepan and stir in the flour. Transfer to a plate and allow to cool completely. Heat the oil in a deep skillet. Cut the dough into small cubes and drop into the hot oil. Cook for 3 to 4 minutes, until golden brown on all sides, and drain on paper towels. Drizzle with honey while still warm and sprinkle with poppy seeds. Serve with dried figs and walnuts. Serves 4 to 6.
DELICIOUS TURNIPS AND POTATOES
1 medium turnip
1 medium potato
1 small onion
4 strips bacon
salt and pepper to taste
Spray pan with cooking spray. Wash, peel and slice turnip and potato (or leave peels on, if you prefer). Peel and slice onion. Chop bacon into bite-sized pieces. Jumble all together, sprinkle with salt and pepper, and cook over medium heat until done, about 20 minutes covered and 5 minutes uncovered. Stir carefully during cooking so potatoes and turnips don't break up into crumbles. Tastes very rich and savory. You can use pre-cooked bacon and a touch of vegetable oil, if you like. Serves two.
CHOCOLATE-AMARETTO CHEESECAKE
Six 2 1/2" chocolate graham crackers, made into crumbs (Regular grahams work too)
2 1/3 cups part skim ricotta cheese
4 ounces nonfat cream cheese
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
3 tablespoons all-purpose flour
2 tablespoons Amaretto liqueur (can substitute 1/2 teaspoon of almond extract)
1 teaspoon vanilla extract
2 tablespoons semisweet chocolate chips
Preheat the oven to 300F. Spray an 8" springform pat with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan. In a blender or food processor, puree the ricotta and cream cheeses, the sugar , cocoa, egg, flour, liqueur and vanilla; stir in the chocolate chips. Pour the cheese mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1 1/2 hours. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours.
CHICKEN AND DUMPLING CASSEROLE
Ingredients:
1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced or 1/2 tsp. garlic powder
1/4 cup butter
1/2 cup flour
1 tsp. salt
1 tsp. dried basil
1/2 tsp. pepper
4 cups chicken broth
1 pack green peas (10 oz), frozen or mixed veggies (optional)
4 cup chicken, cooked, cubed (use one fryer)
2 cup prepackaged buttermilk biscuit mix
2 tsp. dried basil
1/8 tsp. black pepper
2/3 cup milk
Preparation:
In a large saucepan, sauté onion, celery and garlic in butter until tender.
Add flour, sugar, salt, basil, pepper and broth; bring to a boil.
Cook and stir for one minute; reduce heat.
Add peas and cook for 5 minutes, stirring constantly. Stir in cubed chicken. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
12 Dumplings Preparation:
Combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole. Bake, uncovered, at 350 for 30 minutes.
EASY FRUITCOCKTAIL COOKIES
-3/4 cup(1 1/2 sticks)butter,softened
-1 1/2 cups firmely brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tso ground cinnamon
- 1/8 tsp salt
- 3 cups all-purpose flour
TOPPING:
-1 can (16 oz) fruit cocktail,drained & cut into small pieces
-1/2 cup dark raisins
-1/2 cup maraschino cherries,drained & cut into quarters
Preheat oven to 350.Beat together butter & brown sugar @ medium speed, until light & fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, baking soda,cinnamon, & salt. At low speed, beat in flour, 1/2 cup at a time, until a dough forms.Drop dough by rounded tsps onto a 2 ungreased baking sheets, 2 inches apart. Flatten cookies slightly. Arrange fruit cocktail,raisins, & cherries on top. Bake cookies until golden 10-12 minutes. Transfer to wire racks to cool. Makes 12 dozen cookies.
BLACKBERRY JAM CAKE
- 2/3 cup butter
- 2 cup sugar
- 4 eggs, separated
- 1 cup blackberry jam
- 3 cup flour
- 1 tsp soda
- 1 tsp cloves
- 1 tsp allspice
- 1 tsp cinnamon
-1 cup buttermilk
Cream the butter & sugar in bowl, then add beaten egg yolks & jam. Sift flour, soda & spices together & add creamed mixture alternately with the milk. Fold in stiffly beaten egg whites & pour into 4 greased & floured 8 inch cake pans. Bake @ 350 degrees for 30 to 35 minutes & cool on cake racks. Frost with icing of your taste.
APRICOT COFFEE CAKE
- 1 cup chopped dried apricots
- 1 cup currants
- 1 cup butter
- 1 1/2 cup sugar
- 4 eggs
- 2 1/2 cup sifted flour
- 1 tsp baking powder
Soak the apricots & currants in water for 1 hour, rhen drain. Cream the butter & sugar in a bowl. Add the eggs, one at a time, beating well after each addition. Stir in the apricots & the currants. Sift the flour with the baking powder & stir into the sugar mixture. Pour into a greased & floured loaf pan. Bake @ 350 for 1 hour or till done.
PREPARING LONG-GRAIN RICE
As a general rule, cook 1/3 to 1/2 cup (80 to 125 ml) raw rice per serving, and always use a ratio of two parts water (by volume) to one part rice. Bring the water to a boil in a heavy saucepan and add the rice. Stir once, cover tightly, and reduce the heat to low. Simmer covered for 15 minutes - do not stir or remove the lid. Remove from the heat and allow to sit covered for 10 to 15 minutes. Fluff with a fork immediately prior to serving.
STIR FRIED CHICKEN AND VEGETABLES
1 pound chicken breast meat
3 Tbs. cornstarch
2 Tbs. soy sauce
1 tsp. grated fresh ginger
1 garlic clove, crushed
2 + 1 Tbs. oil (3 total)
2 cups broccoli florets
1 cup celery, sliced
1 cup carrots, thinly sliced
1 small onion, cut into about 1/2 inch dice
1 cup chicken broth or 1 cup water + 1 rounded tsp. chicken bouillon granules
Cut chicken into 1/2 inch strips; place in sealable plastic bag. Add cornstarch and toss to coat. Add soy sauce, ginger and garlic; shake well. Refrigerate for 30 minutes to 2 hours. In a wok or large skillet, heat 2 tablespoons oil. Stir fry chicken strips until no longer pink, about 3 to 5 minutes. Remove and cover to keep warm. Add other tablespoon oil, broccoli, celery, carrots and onion; stir fry for 4 to 5 minutes until vegetables are tender-crisp. Add broth (or water and bouillon) and chicken. Cook, stirring, until thickened and bubbly. Yields 4 servings.
COCONUT-ALMOND MACAROONS
4 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1/2 cup flaked sweetened coconut
1/4 cup finely chopped almonds
1.Preheat oven to 300 F.
2.Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and almonds.
3.Cover baking sheets with parchment paper; secure with masking tape.
4.Drop coconut mixture by level tablespoonfuls onto baking sheets. Bake at 300 F for 40 minutes or until dry. Cool on pans on wire racks. Yield: 4 1/2 dozen cookies
