PAGE 105
ANOTHER SEAFOOD SALAD
Ingredients:
2 ounces freshly cooked or canned crabmeat, drained
2 ounces freshly cooked or canned shrimps, drained
Few cooked scallops, halved
1 large, unpeeled red apple, diced
1 medium-size green pepper, cut into pieces
1/2 teaspoon lemon juice
Lettuce leaves
4 slices lemon
Parsley
Curry Sauce
3 tablespoons light sour cream
2 tablespoons light mayonnaise
1/8 teaspoon curry powder
1 teaspoon chopped green onion
Directions:
In a bowl, mix together crabmeat, shrimps, scallop halves, apple dices, green pepper pieces and lemon juice. Refrigerate until ready to serve.
In a clean bowl, mix together all curry sauce ingredients [sour cream mayonnaise, curry powder and green onion]. Refrigerate until ready to serve.
Just before serving, mix curry sauce into seafood mixture. Arrange lettuce leaves onto individual plates. Evenly top with seafood mixture, decorate each plate with one slice lemon and decorate with parsley.
BROCCOLI-CAULIFLOWER CHEESE BAKE
Ingredients:
3 cups broccoli, separated into florets
3 cups cauliflower, separated into florets
1-1/2 cups carrots
12 ounces processed cheese, cut into small cubes
Salt and pepper, to taste
2 tablespoons butter (melted)
Ritz Crackers
Directions:
Cook broccoli and cauliflower in boiling water for 5 minutes. Cook carrots until softened. Place broccoli, cauliflower and carrots in a 9x13 inch casserole and add cheese, salt and pepper. Drizzle with melted butter. Place crackers (we used about a dozen) in a plastic bag and crush. Top casserole with crackers. Cook in 350° degree oven for 30 minutes.
PHILLY CHEESE STEAK SANDWICH
Ingredients:
1 medium onion, sliced
1 medium green pepper cut into thin strips
2 tablespoons butter
3/4 lb. thinly sliced deli roast beef
4 Hoagie rolls
1/2 lb. Provolone Cheese, sliced
Directions:
In a large skillet, over medium heat, melt the butter; add the onion and green pepper. When the onions become transparent, mix in the Roast Beef and heat until the beef is warm. Evenly divide this mixture into 4 portions. Place a piece of Provolone Cheese on top of each portion, cover the skillet with a lid and reduce the heat to low. Slice the Hoagie Rolls in half, lengthwise, and when the cheese has started to melt, place a portion of the beef/cheese mixture on each roll.
ANOTHER PHILLY CHEESE STEAK
Ingredients:
1 Tbs. or more of vegetable oil
1 yellow onion, peeled and thinly sliced
1/2 cup julienned bell peppers or to taste
10 to 12 oz. shredded beef or more, uncooked
Salt and pepper to taste
1 lb. cheddar cheese (or variety)
1/2 cup sweet cherry peppers
3 French rolls, split, but still hinged
Preparation:
Heat 1/2 tablespoon of vegetable oil in a skillet over medium heat. Add 1 thinly sliced yellow onion and 1/2 cup julienned sliced bell peppers and lightly brown. Set aside. In another skillet, place the remaining 1/2 tablespoon of vegetable oil and heat. Add 10 to 12 ounces of shredded beef and brown. Add oil as necessary a little at a time. Arrange beef in 3 mounds. Put some cheese on 1 mound. On another mound, use tongs to mix in some of the onions and peppers. Put back into a mound and top with cheese. With remaining mound, add 1/2 cup sweet cherry peppers and top with cheese. Lay the buns over each mound to warm.
Once you remove the sandwiches from the skillet, you can add additional shredded cheese. You now have 1 original and 2 authentic variations of Philly Cheese Steaks.
Pepper Tips:
Sweet peppers are bell peppers that are full of flavor and juicy flesh. They come in a medley of colors.
Anaheim peppers will give you a little heat.
Serrano or jalapeno will kick the heat up a notch.
Habanera is the hottest pepper. Avoid touching your eyes and wash your hands thoroughly after handling hot peppers.
If the peppers pack too much punch, try some milk or yogurt afterwards.
ANOTHER OLD-FASHIONED BAKED BEANS
Ingredients:
10 cups water
2 cups dried navy beans (1 pound)
1/2 cup packed brown sugar
1/4 cup molasses
1 teaspoon salt
6 slices bacon, crisply cooked and crumbled
1 medium onion, chopped (1/2 cup)
3 cups water
Directions:
1. Heat oven to 350°.
2. Heat 10 cups water and the beans to boiling in Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water.
3. Cover and bake 4 hours, stirring occasionally.
4. Stir in 3 cups water. Bake uncovered 2 to 2 1/4 hours longer, stirring occasionally, until beans are tender and desired consistency.
PORK LOIN WITH ORANGE SAUCE
2 2-pound pork loins
1 Tbsp. dried thyme
1 tsp. salt
1/2 tsp pepper
2 tsp. dried sage
1/4 tsp. ground allspice
Combine thyme, salt and pepper, sage and allspice and rub on pork loins. Bake at 325 degrees for about 45 minutes or until fully cooked, depending on thickness. Serve with orange sauce.
Orange Sauce
2 12-oz. jars orange marmalade
1/4 cup Dijon mustard
1/2 tsp. ground ginger
3 garlic cloves
3 Tbsp. Worcestershire sauce
Combine all ingredients in a small saucepan and bring to boil over medium heat.
ANOTHER GREEN BEAN CASSEROLE
1 and 1/2 pounds fresh green beans, trimmed and cooked crisp-tender
2 Tbsp. butter
1/4 cup flour
1 and 1/2 cups milk
2 Tbsp. dry ranch-style dressing mix
2 Tbsp. butter
1 cup fresh mushrooms, sliced
2 cloves garlic, minced
1 cup croutons, crushed
In a saucepan, melt 2 Tbsp. butter, stir in flour and whisking constantly cook for 2 minutes. Stir in milk and cook until mixture starts to thicken. Stir in ranch dressing mix and continue to stir to form a white sauce. Remove from heat and set aside. In a skillet, melt 2 Tbsp. butter and saute mushrooms and garlic. Combine beans, white sauce and mushrooms and garlic in a greased 2 quart baking dish and top with crushed croutons. Bake for 25 minutes at 350 degrees.
BUTTERMILK BROWNIES
4 oz. unsweetened chocolate squares
1 stick butter
2 eggs
1 and 1/2 cups sugar
1/2 cup buttermilk
1 tsp. vanilla
3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup walnuts, chopped
Confectioner's sugar
In a saucepan, melt chocolate squares and butter and set aside to cool. Combine eggs, sugar, buttermilk, and vanilla and stir. Add cooled chocolate and butter and stir. Sprinkle in flour, baking powder and salt and mix well. Fold in chopped walnuts. Pour into a greased 13 x 9-inch baking pan and bake for 35 - 40 minutes at 350 degrees. Allow brownies to cool and then sprinkle with Confectioner's sugar.
LEMON CHEESECAKE
2 Tbs (30 ml) butter, melted
1/4 cup (60 ml) Graham cracker crumbs, or cookie crumbs of your choice
2 lbs (900 g) cream cheese
1 1/4 cups (310 ml) sugar
4 eggs
Grated zest and juice of 1 lemon
2 tsp (10 ml) vanilla extractr
1/4 cup (60 ml) heavy cream
1/4 cup (60 ml) sour cream
Brush the bottom and sides of a 9-inch (23 cm) springform pan with the melted butter. Coat the bottom evenly with the crumbs and set aside. Beat the cream cheese with an electric beater until smooth. Add the sugar gradually, beating until dissolved. Continue beating while adding the eggs, one at a time, scraping down the sides of the bowl before adding the next egg. Add the lemon zest, juice, and vanilla, and beat until incorporated. Remove the bowl from the mixer and stir in the heavy cream and sour cream. Pour the batter into the springform pan and bake in a preheated 500F (260C) for 10 minutes. Reduce the temperature to 200F (90C), leaving the oven door open until the temperature is reduced. Bake about 1 hour, until the cheesecake is firm around the edges but still jiggles in the center when the pan is moved. Cool to room temperature on a wire rack and chill in the refrigerator for at least 2 hours before serving. Serves 12 to 16.
CHOCOLATE FUDGE CHUNKY COOKIES
1 bag (12 ounces) DOVE® PROMISES® Milk Chocolate Miniatures
1/4 cup firmly packed brown sugar
1/4 cup butter
2 eggs
1 teaspoon almond extract
1 cup flour
1/2 teaspoon baking powder
1 cup chopped SNICKERS® Miniatures
Directions:
1. Coarsely chop the DOVE® PROMISES® Milk Chocolate Miniatures and melt it either in a bowl on top of a double boiler or in the microwave for 1 to 1 ½ minutes.
2. Stir the chocolate until smooth. Add the sugar, butter, eggs and almond extract.
3. Stir in the flour and baking powder.
4. Add the chopped SNICKERS® Miniatures.
5. Drop heaping tablespoons of batter on an ungreased cookie sheet.
6. Bake in a preheated oven at 350 degrees for 10 to 12 minutes.
7. Cool on the cookie sheet. Makes 2 dozen cookies.
FRIENDSHIP COOKIES
Ready-made sugar cookie dough
Ready-made frosting
1 bag M&M'S® Brand Milk Chocolate Candies
Directions:
1. Roll out ready-made sugar cookie dough and trace your handprint.
2. Cut out and bake.
3. In the center of the cookie put ready-made frosting in the shape of a heart and decorate with M&M'S® Brand Milk Chocolate Candies.
HAPPY FACE POPS
1 package prepared sugar cookie dough
1 tablespoon flour
3-inch round cookie cutter
8 6-inch lollipop sticks
Food coloring
1 tube decorative white icing
1 bag (14 ounces) M&M'S® Brand Milk Chocolate Candies
Optional: 1 container white frosting, 12 STARBURST® Fruit Chews
Directions:
1. Roll the cookie dough to ¼-inch thickness on a lightly floured surface.
2. Press out 3-inch cookies with the cookie cutter and place them on an ungreased baking sheet.
3. Carefully lift the bottom of the cookies and slip 1½ inches of the lollipop stick underneath the dough. Gently press the dough around the stick.
4. Bake the cookies in a preheated 350-degree oven for 12 to 15 minutes.
5. Cool the cookies completely before decorating.
6. If you want to frost the cookies, mix a cup of frosting with a few drops of food coloring. Frost the cookies and then place the M&M'S® Brand Milk Chocolate Candies on the cookie.
7. If you do not want to frost the cookies, just dab a bit of white icing on the M&M'S® Brand Milk Chocolate Candies and place them on the cookie in a happy face pattern.
8. Get creative (optional): Cut STARBURST® Fruit Chews into circles, triangles or other shapes to create eyes, ears, noses or hair. To give as gifts, wrap each cookie in a square of cellophane tied with a ribbon.
9. Here's a shortcut! Make Happy Face Cookies using your favorite store-bought cookies instead of the first 4 ingredients and then simply complete steps 6-8 above.
ENERGY BARS
Ingredients:
24 Dried figs
1/3 Cup honey
4 Tablespoons of orange juice
2 Tablespoons of lemon juice
2 1/2 cups unbleached flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1 Tablespoon of canola oil
1/4 Cup dark corn syrup
2 Egg whites (or egg substitute)
1 Cup oat bran
Preparation:
Preheat oven to 350 degrees F.
Instructions: mix figs, honey, orange juice and
lemon juice in a food processor.
Mix flour, baking soda, baking powder, canola oil, corn syrup and egg whites.
Combine 2 mixtures, roll into golf ball sized balls (makes 20-24), coat with oat bran, and bake at 350 deg for 10-15 minutes.
Store finished product in the refrigerator.
HOT CRAB DIP
1 pound backfin crabmeat
2 - 8 oz. packages cream cheese, softened
1 clove garlic, minced
1 Tbsp. horseradish
8 oz. sour cream
1 Tbsp. lemon juice
1 tsp. Old Bay seasoning
Combine all ingredients in a large bowl and mix well. When ready to serve place in a chafing dish to keep the dip hot and serve with crackers or toast points. You should also go through the crabmeat by hand to remove any shell that may have been left behind by the pickers.
CUCUMBER AND TOMATO SALAD
2 large cucumbers, peeled and seeded and sliced
2 fresh tomatoes, diced
2 Tbsp. red wine vinegar
2 Tbsp. extra virgin olive oil
1/4 cup red onions, sliced very thin and soaked in cold water for 1/2 hour
1/2 cup fresh mint leaves, chopped
Salt and pepper to taste
Combine all ingredients in a serving bowl and mix well. Serve immediately. Soaking the red onion slices in cold water removes the bitterness but leaves the flavor of the onions.
