Jalapeno Poppers
6 jalapeno peppers
4 ounces cream cheese, softened
2 Tbsp finely shredded cheddar cheese
6 bacon strips
1/4 cup packed brown sugar, optional
1 Tbsp chili seasoning, optional
Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.
Optional: Combine brown sugar and chili seasoning; coat peppers with sugar mixture.
Place peppers in a greased baking pan. Bake at 350*F for 18-20 minutes or until bacon is firm.
Nutrition Facts: 1 pepper half: 66 calories, 5 g fat, 15 mg choloresterol, 115 mg sodium, 3 g carbs, trace fiber, 2 g protein.
Wednesday, November 26, 2014
Toni's Chicken Tetrazini
Toni's Chicken Tetrazini
Cooked Chicken, cut into bite sized pieces
2 cups broth
1 c white sauce
- OR substitute for broth and white sauce: 4T butter, 1/3 c flour, 3 c milk to make sauce and
add 2 bouillon cubes
1/2 lb cheddar cheese, grated
1 onion finely chopped
1 Tbsp lemon juice
4 oz slivered almonds (optional)
1/2 c green pepper, chopped (optional)
1 pound noodles, cooked.
Mix all together and bake at 325*F for 25 minutes or until war through.
From Toni Liscom, 1990 El Segundo, California
Cooked Chicken, cut into bite sized pieces
2 cups broth
1 c white sauce
- OR substitute for broth and white sauce: 4T butter, 1/3 c flour, 3 c milk to make sauce and
add 2 bouillon cubes
1/2 lb cheddar cheese, grated
1 onion finely chopped
1 Tbsp lemon juice
4 oz slivered almonds (optional)
1/2 c green pepper, chopped (optional)
1 pound noodles, cooked.
Mix all together and bake at 325*F for 25 minutes or until war through.
From Toni Liscom, 1990 El Segundo, California
Mashed Sweet Potatoes
Mashed Sweet Potatoes
6 large sweet potatoes (about 12 ounces each) peeled, cut into large cubes
4 Tablespoons butter
1/4 cup packed brown sugar
juice of 1/2 lemon (1 1/2 Tablespoons lemon juice)
1/2 teaspoon ground nutmeg
salt, to taste
Place the sweet potatoes in a large pot. Cover with cold, salted water (2 Tbls), bring to a boil, reduce heat to a simmer and cook the potatoes until very tender (20 minutes). Drain. Return to pot, and mash with a potato masher until smooth. Add butter, sugar, lemon juice, and nutmeg, stirring until better is melted and sugar is dissolved. Season with salt. Serve hot.
OR cover and reheat later in a preheated 350*F oven for 15-20 minutes. May be refrigerated a day or two before serving.
Serves 8
Per serving: 310 calories, 62g carbs, 4g protein, 6g fat, 15mg cholesterol
Original recipe from Paul Green, 2000.
6 large sweet potatoes (about 12 ounces each) peeled, cut into large cubes
4 Tablespoons butter
1/4 cup packed brown sugar
juice of 1/2 lemon (1 1/2 Tablespoons lemon juice)
1/2 teaspoon ground nutmeg
salt, to taste
Place the sweet potatoes in a large pot. Cover with cold, salted water (2 Tbls), bring to a boil, reduce heat to a simmer and cook the potatoes until very tender (20 minutes). Drain. Return to pot, and mash with a potato masher until smooth. Add butter, sugar, lemon juice, and nutmeg, stirring until better is melted and sugar is dissolved. Season with salt. Serve hot.
OR cover and reheat later in a preheated 350*F oven for 15-20 minutes. May be refrigerated a day or two before serving.
Serves 8
Per serving: 310 calories, 62g carbs, 4g protein, 6g fat, 15mg cholesterol
Original recipe from Paul Green, 2000.
Green Bean Casserole
Green Bean Casserole
What You'll Need
1 can (10 3/4 ounces) cream of mushroom doup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
How to Make It
-
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
-
Bake at 350°F.
for 25 minutes or until the bean mixture is hot and bubbling. Stir the
bean mixture. Sprinkle with the remaining onions.
- Bake for 5 minutes or until the onions are golden brown.
Tasty Grape Tomatoes
Tasty Grape Tomatoes
Fill a small zip lock bag with some water, then pour the water out, but leave residual moisture in the bag. Then add grape tomatoes (about 1 to 1.5 cups) to the bag.
Add the following dry herbs to the bag of tomatoes:
1 tsp. oregano
1 tsp. basil
1/2 tsp. garlic salt
Shake the bag to distribute the herbs across all the tomatoes.
Pour out onto a plate, serve, and enjoy!
From the files of Jan Spowart, 1.29.14
Fill a small zip lock bag with some water, then pour the water out, but leave residual moisture in the bag. Then add grape tomatoes (about 1 to 1.5 cups) to the bag.
Add the following dry herbs to the bag of tomatoes:
1 tsp. oregano
1 tsp. basil
1/2 tsp. garlic salt
Shake the bag to distribute the herbs across all the tomatoes.
Pour out onto a plate, serve, and enjoy!
From the files of Jan Spowart, 1.29.14
Jesse’s Christmas Salad
Jesse’s Christmas Salad
Marie’s raspberry vinaigrette dressing
½ -1 cup chopped walnuts
1/4- ½ Gorgonzola cheese, crumbled
3 roma tomatoes, diced
Salad greens (romaine, napa, endive, etc.)
Either plate greens with artful arrangements of other items drizzled with dressing OR tear greens and toss all ingredients, adding dressing just before serving or offer on the side.
From Jesse Draper
Marie’s raspberry vinaigrette dressing
½ -1 cup chopped walnuts
1/4- ½ Gorgonzola cheese, crumbled
3 roma tomatoes, diced
Salad greens (romaine, napa, endive, etc.)
Either plate greens with artful arrangements of other items drizzled with dressing OR tear greens and toss all ingredients, adding dressing just before serving or offer on the side.
From Jesse Draper
Home Plate Salad
Home Plate Salad
1 large cauliflower 2 cups miracle whip or mayonnaise
1 large broccoli 1 cup sour cream
2 cups frozen peas 1 tsp garlic salt
1 cup chopped celery 1 tsp Beaumonde spice (optional)
1 large sweet onion ½ cup sugar
2 Tbsp sunflower seeds (optional)
Cut vegetables into bit size pieces. Mix dressing ingredients together. Toss dressing and vegetables. Chill. Serves 12.
Note: cooked crumbled bacon adds a nice touch.
1 large cauliflower 2 cups miracle whip or mayonnaise
1 large broccoli 1 cup sour cream
2 cups frozen peas 1 tsp garlic salt
1 cup chopped celery 1 tsp Beaumonde spice (optional)
1 large sweet onion ½ cup sugar
2 Tbsp sunflower seeds (optional)
Cut vegetables into bit size pieces. Mix dressing ingredients together. Toss dressing and vegetables. Chill. Serves 12.
Note: cooked crumbled bacon adds a nice touch.
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