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RE: Your favorite Christmas morning brunch casserole (Follow-Up #2)

posted by: kathleenca on 12.15.2011 at 12:16 am in Cooking Forum

Glenda, I've made this Tahoe Brunch for about 35 years. It's fail-safe & needs to be made ahead, which is great for Christmas morning. I also do a vegetarian version without the sausage and with more cheese. It's terrific. Note: I use a 9x13 dish & it's plenty.

Tahoe Brunch Casserole
Serves 8
This recipe should be prepared 24 hrs in advance.

3 Tablespoons butter, softened
12 slices white bread, crusts removed
1/2 cup (1 stick) butter or margarine
1/2 pound fresh mushrooms, trimmed, sliced
2 cups thinly sliced yellow onions
salt, pepper
1.5 pounds mild Italian sausage
1 pound Cheddar cheese, grated
5 large eggs
2.5 cups milk
1 Tablespoon Dijon mustard
1 teaspoon dry mustard
1 teaspoon ground nutmeg
2 Tablespoons finely chopped fresh parsley

1. Butter the bread with the 3 tablespoons softened butter
and set aside. In 10-inch skillet, melt the 1/2 cup butter;
brown the mushrooms and onions over medium heat for 5 to 8
minutes or until tender. Season to taste with salt and
pepper. Set aside.

2. Cook the sausage, drain well and crumble into bite-sized pieces.
Grease an 11x7 inch baking dish; add and layer half of the bread, mushroom mixture, sausage, and cheese. Repeat the layers, ending with the cheese.

3. Mix the eggs, milk, both mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium-sized mixing bowl. Pour over the sausage and cheese casserole. Cover the casserole and refrigerate overnight.

4. Heat oven to 350 degrees. When ready to bake, sprinkle the parsley evenly over the top of the casserole; bake uncovered for 1 hour or until bubbly. Serve immediately.


clipped on: 12.16.2011 at 06:20 pm    last updated on: 12.16.2011 at 06:21 pm

RE: crock pot stuffing recipe? (Follow-Up #1)

posted by: jasdip on 11.14.2011 at 07:56 pm in Cooking Forum

I made this last Christmas for the first time. We all loved it, so I made it this year for our Canadian Thanksgiving. Again, it was a great success. It's the only way I'll make stuffing/dressing from now on. (I always add cooked rice to my dressing, so I put it in this one as well).

Slow-Cooker Stuffing/Dressing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs.

Spray slow-cooker with non-stick spray and transfer mixture to slow cooker.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.


clipped on: 11.14.2011 at 10:03 pm    last updated on: 11.14.2011 at 10:03 pm

RE: Need a good Stuffing/Dressing Recipe (Follow-Up #1)

posted by: seagrass on 11.08.2011 at 08:55 pm in Cooking Forum

Ever since this was posted, it's the only stuffing I ever make. Dressing, technically, because it's baked outside of the bird. I do belive that using stale "fresh" bread makes a big difference. For, me, Thanksgiving is all about the stuffing, the root veggies and then the turkey lol.


2 pounds white bread
2 pounds pork sausage
6 stalks celery; chopped
2 onions; chopped
1 cup butter
2 teaspoons dried sage
1 teaspoon dried thyme
salt and pepper to taste
2 cloves garlic; minced
1/2 cup chopped fresh parsley
4 eggs
6 cups chicken stock

Cut bread into cubes and lay out to dry. In a large skillet, cook sausage until well browned; place in a large mixing bowl along with drippings. Cook onions and celery in butter until tender but not brown. Add all ingredients to the large bowl along with the sausage. Stir together well and pour into a greased 9X13X2-inch baking dish and bake at 350� for 30 to 45 minutes until puffed and golden but not too dry.


clipped on: 11.09.2011 at 10:09 am    last updated on: 11.09.2011 at 10:09 am

RE: Your favourite Thanksgiving veggie dish (Follow-Up #16)

posted by: walnutcreek on 10.04.2011 at 08:44 pm in Cooking Forum

This is a good recipe. The Director of Nutrition and Food Servie at the hospital I retired from gave it to me. We both loved carrots, and he shared this with me when his wife made it for their Thanksgiving dinner and everyone loved it, so now they have to have it every Thanksgiving.

Horsey Carrotts
1 bag of baby carrots or 12 carrots, pared/sliced
1 cup mayonnaise
2 Tbs grated horseradish, more or less to taste
1/4 - 1/3 cup grated onion
1 tsp salt
1/2 tsp pepper
1 cup fresh, buttered bread crumbs

Cook carrots until tender; drain. Put in 1 quart baking dish. Preheat oven to 300. Combine mayonnaise and horseradish. Add onion, salt and pepper. Mix well and stir into carrots. Saute breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish. Bake 15 minutes. Can be done ahead and baked before dinner.


clipped on: 10.27.2011 at 10:07 pm    last updated on: 10.27.2011 at 10:08 pm

RE: Wings for the Delicate (Follow-Up #6)

posted by: foodonastump on 02.01.2011 at 12:52 pm in Cooking Forum

I got lazy and bought a bucket of KFC's "fiery buffalo" wings a couple weeks ago. Basically think KFC except a bit more heat thrown into the mix. Not bad, certainly neat, but not what I'm looking for with wings. Based on the pictures on their site I'm wondering if I was sold the wrong thing. Anyway...

I haven't made this recipe from, but my cousin has been talking about it for a few weeks, saying he finally found what he was looking for. For you, I'd just suggest buying wings where the wings are already separated. It'll cost a bit more a pound, but it's easier and less chance for ick. (LOL, LindaC, by the way!)

Baked Buffalo Wings

Submitted By: Leesah
Photo By: The Meal Planner
Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 2 Hours
Servings: 20

"These easy to make hot wings are crispy without being fried. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! "
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt 20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank
's RedHot�)

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.


clipped on: 02.01.2011 at 07:53 pm    last updated on: 02.01.2011 at 07:53 pm

RE: Wings for the Delicate (Follow-Up #7)

posted by: caliloo on 02.01.2011 at 01:04 pm in Cooking Forum

We have a ton of pizza/sub shop type places that make wings to go (including a store called Wings To Go) and I would definitely do that if was skeeved by raw meat. If you really want to brave it, this is my fav recipe.

Larry's Caldwell Cafe Hot Wings
Recipe courtesy Young Chef’s Cookbook 2000

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cayenne pepper
40 to 50 chicken wings, third joint removed

Sauce, recipe follows

Nonstick cooking spray

Combine flour, salt, pepper and red pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake in a preheated 425 degree F oven for 35 minutes.When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with remaining sauce.


1 bottle Franks Chicken Wing Sauce (use less for mild wings)
1/2 cup cider vinegar
1/2 cup brown sugar
1 stick butter
1/2 cup hot pepper sauce, optional (for an extra kick)

Combine all ingredients in saucepan over medium heat and stir until mixture comes to a boil. Reduce heat and cook until thickened, about 20 to 30 minutes. This amount of sauce is enough for 40 to 50 chicken wings.

Yield: 10 appetizer servings
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes


clipped on: 02.01.2011 at 07:52 pm    last updated on: 02.01.2011 at 07:52 pm

RE: Stuffed Mushroom ? (Follow-Up #3)

posted by: lindac on 12.23.2010 at 10:46 am in Cooking Forum

Here's a recipe I like....and they are no good made ahead....the salt in the cheese makes the mushrooms weep, and they get watery and the filling soggy.
Best to make the filling and stuff at the last minute.

1 pound fresh mushrooms ( meduim size)
1/4 c. butter
3 green onions
1/2 c finely grated fresh bread crumbs
3 T crumbled Maytag Blue Cheese
1 T minced fresh parsley
1T lemon juice
1/2 t salt
Wipe mushrooms and remove stems. Chop stems and green onions ( tops too!) and saute in the butter until just getting soft. Add crumbs, cheese, parsley, lemon juice and salt. Place in mushroom caps in a shallow baking dish, sprinkle with paprika, Bake 8 minutes at 450, and watch them disappear.

Linda C


clipped on: 12.24.2010 at 05:24 pm    last updated on: 12.24.2010 at 05:24 pm

RE: Try #2 for my cabbage beef soup. (Follow-Up #7)

posted by: lov2garden on 11.12.2010 at 12:54 am in Cooking Forum

My cabbage beef soup is pretty light and easy to make:

1 lb hamburger, crumbled, simmered in water until no longer pink, drained and rinsed (to reduce fat content)
3 boxes (quarts) of Rachel Ray's Chicken Broth (from Walmart) or your favorite brand
handful of instant minced onion
garlic powder, instant minced, or any other form
1/3 c. raw converted rice
14-16 oz bag of coleslaw mix
salt, pepper and lemon juice to taste (optional)

In a big pot, simmer hamburger, rinse and drain in collander.
Rinse out pot and add chicken broth, bring to a boil
Stir in rice, hamburger, coleslaw mix, salt & pepper
Simmer until rice and cabbage are tender 30-45 min.
Add a dash of lemon juice to a bowlful, if desired.

I keep this in the fridge, ladle out by the bowl and reheat in the microwave loosely covered. Keeps for days in the fridge. Very low in calories and carbs but filling enough.


clipped on: 11.13.2010 at 11:35 am    last updated on: 11.13.2010 at 11:36 am

RE: Lilipad, What is Ritzy Chicken Casserole? (Follow-Up #1)

posted by: joann_fla on 09.28.2010 at 04:39 pm in Kitchen Table Forum

I found it here,

Ritzy Chicken Casserole

Serves/Makes: 6

2 sleeves Ritz crackers
1 can cream of chicken soup, or cream of mushroom
1 carton sour cream, (8 ounces)
1 cup chicken broth
6 boneless chicken breasts, cooked
4 ounces margarine, melted

Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2-quart casserole dish. Drizzle 1/2 of the melted margarine over the crackers. Mix chicken with soup, sour cream, and broth. Pour over crackers. Crush the remaining sleeve of crackers over the chicken mixture.

Drizzle the remaining melted margarine over the crackers.

Bake at 300 degrees for 30 to 45 minutes.


clipped on: 09.28.2010 at 05:11 pm    last updated on: 09.28.2010 at 05:11 pm

I'll share my recipes, if you'll share yours - August 25, 2010

posted by: luckygardnr on 08.25.2010 at 03:15 am in Kitchen Table Forum

I made this for dinner tonight. It's always a favorite with DH.

Beef Stroganoff (Affordable, Easy)

1 large sweet onion, diced
1 garlic clove, diced, if desired
1 pkg mushrooms, sliced
1 lb ground beef
2 T olive oil, or veg oil
1 c sour cream
1 Tbs flour
1 Tbs hot sauce of your choice (I use Louisiana hot sauce)
Salt and freshly ground pepper
1 can Consomm (if you dont have this, use beef broth)

In fry pan, saut onions in oil/grease until tender. Add mushrooms and saut also until tender. Add ground beef and cook until no longer pink. Pour in can of consomm. Simmer on low heat until it comes to a boil.
Combine sour cream with flour, and stir into meat mixture. Add salt, pepper, and hot sauce. Simmer on low heat until thickened.
Serve over rice, pasta, potatoes or French fries.


clipped on: 08.25.2010 at 04:39 pm    last updated on: 08.25.2010 at 04:39 pm

RE: Any good salad ideas for tomorrow? (Follow-Up #13)

posted by: nicole__ on 07.04.2010 at 08:57 am in Kitchen Table Forum

Here's "my" taco salad......really...really GOOD!

Bag tortilla chips, crushed
1 head iceberg lettuce, chopped into bite size pieces
1 can chili beans with sauce
1 8oz bottle green goddess dressing(or make your own)
3 roma tomatos, diced
1 4oz can green chilies
1 cup grated cheddar cheese

Mix and serve.


clipped on: 08.24.2010 at 06:51 pm    last updated on: 08.24.2010 at 06:51 pm

RE: Any good salad ideas for tomorrow? (Follow-Up #10)

posted by: ruthieg__tx on 07.04.2010 at 07:49 am in Kitchen Table Forum

One that we love and I like to make because it is easy, and very hearty is Tuscan Bean Salad.

* 1 can(s) (15- to 15 1/2-ounce) white cannelloni beans, or any white bean..rinsed, drained

* 1/2 cup(s) thinly sliced red onion*, halved

* 1 can(s) (6-ounce) tuna in olive oil, drain; reserve a really good tuna

* 1 cup(s) diced plum tomatoes

* 1/2 cup(s) pitted olives

* 2 tablespoon(s) chopped Italian parsley

* 1 tablespoon(s) lemon juice

* 1/2 teaspoon(s) grated lemon zest

* 1/4 teaspoon(s) salt

* 1/4 teaspoon(s) freshly ground black pepper

* 2 cup(s) torn arugula leaves or mixed spring greens

Serve with a good crusty bread or crackers


clipped on: 08.24.2010 at 06:49 pm    last updated on: 08.24.2010 at 06:49 pm

Mom's Best Recipe?

posted by: gwtamara on 04.13.2010 at 12:04 pm in Cooking Forum

For a feature we are doing on Mother's Day --

What was your mom's best piece of kitchen advice -- or did she have a favorite recipe you'd like to share?

This recipe was very popular in the 70s and my mom made it often. It was one of our favorites.

Crazy Crust Pizza

1-1/2 lbs. ground beef
1 onion, chopped
1-1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. dried Italian seasoning blend
1/8 tsp. white pepper
2/3 cup milk
2 eggs, beaten
4 oz. can sliced mushrooms, drained
2 cups shredded mozzarella cheese
2 cups pizza sauce

Preheat oven to 425 degrees. Cook ground beef and onion in a heavy saucepan over medium heat until beef is browned and onion is tender, stirring to break up meat. Drain well and set aside. Lightly grease pizza pan* and dust with flour. In medium bowl combine flour, baking powder, salt, seasoning blend and pepper and mix well. Add milk and eggs and stir just until smooth. Pour batter into prepared pan, tilting pan as necessary so batter covers bottom of pan. Sprinkle cooked ground beef, onions, and drained mushrooms over batter.

Bake for 20-25 minutes until pizza is golden brown. Remove pizza from oven, drizzle with pizza sauce and sprinkle with shredded cheese. Return to oven for 12-18 minutes until crust is deep golden brown and cheese is melted.

*Mom always used a smaller jelly roll pan.


clipped on: 04.15.2010 at 11:45 am    last updated on: 04.15.2010 at 11:45 am

RE: RECIPE: Cheese Stuffed Pasta Shells (Follow-Up #2)

posted by: gardenguru1950 on 01.31.2010 at 09:31 pm in Recipe Exchange Forum

Stuffed Pasta Shells

Things You'll Need:

14 ounce can of spaghetti sauce
4 tablespoons of parsley
12 jumbo shells
1 cup ricotta cheese
1/4 cup shredded mozzarella cheese
1/3 cup chopped green onion
1/4 cup grated Parmesan cheese
2 egg whites, lightly beaten

Step 1
First preheat oven to 350F. Then in a small saucepan combine the spaghetti sauce and 2 tablespoons of parsley. Spread 1/2 of the sauce over the bottom shallow baking pan instead of greasing the dish. Save the rest of the sauce for later.

Step 2
Next cook your pasta according to the directions on the package which should be tender. Don't add salt to the water and drain.

Step 3
In a medium sized bowl, Now mix the mozzarella, ricotta, green onion, egg whites, remaining parsley. Spoon about 2 tablespoons of filling into each shell.

Step 4
Finally place shells in prepared dish. Cover dish with foil and bake for 25 minutes. While the shells are baking heat the sauce over medium heat until it's properly heated through. Spoon sauce of the cooked shells and sprinkle with Parmesan cheese.


clipped on: 03.21.2010 at 02:13 pm    last updated on: 03.21.2010 at 02:13 pm

RECIPE: Ginger's Crockpot Beef (Pork)

posted by: woodie2 on 02.06.2010 at 09:56 pm in Recipe Exchange Forum

A few weeks ago I made Ginger's crockpot French Dip recipe only this time I used pork (for the first time). It was delicious as I tasted it but I really didn't eat it as a meal since I had cooked it to freeze for my elderly parents and so all I did was just taste test it (yum). I packaged it up for my folks with some nice PA Dutch wide egg noodles and they told me they liked it.

Tonight, I defrosted a package that somehow didn't make it to my parents house! It was delicious and I thank you once again for that recipe, Ginger. It was good with a pork roast and mixed with noodles and a bit different from French Dip. But I could definitely see it as a Pork French Dip!


2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb boneless beef chuck roast, trimmed

8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemay, thym & garlic in a slow cooker, stirring until wel blended. Place rost in cooker & cover.
Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~

Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~


clipped on: 03.21.2010 at 02:11 pm    last updated on: 03.21.2010 at 02:11 pm

RE: LOOKING for: buttermilk pancakes (Follow-Up #1)

posted by: woodie2 on 02.06.2010 at 09:44 pm in Recipe Exchange Forum

On the VERY rare occasions that I make pancakes, I use Marilyn's recipe.

Posted by: DanaIN (My Page) on Fri, Apr 16, 04 at 9:23
These are thick because they puff when cooked but they are very, very light pancakes.

Buttermilk Pancakes

1 cup flour
1 1/4 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon baking soda .
pinch of salt
1 egg; beaten
1 tablespoon vegetable oil
1 cup buttermilk

Sift flour, baking powder, sugar, baking soda and salt together. Combine remaining ingredients and whisk into dry ingredients until mixture is smooth. Pour by large spoonfuls onto non-stick griddle that has been pre-heated to 350 and cook until top is bubbly. Carefully turn over and continue cooking until done. These are very light pancakes. Makes 5 (5 1/2-inch) pancakes.


clipped on: 03.21.2010 at 02:06 pm    last updated on: 03.21.2010 at 02:06 pm

RE: LOOKING for: Steakhouse style sauted mushrooms.... (Follow-Up #1)

posted by: trixietx on 03.20.2010 at 10:01 am in Recipe Exchange Forum

Here is one that Cathy shared. I haven't tried it yet, but it sounds good and close to what you are wanting.

Creamy Mushroom Sauce For Steak-Mustangs
2 tablespoons butter

onion, minced

1 clove garlic, finely minced

2-3 cups sliced fresh mushrooms

teaspoon kosher or sea salt

Ground black pepper

1/8 teaspoon ground nutmeg (optional)

3 tablespoons whiskey

1 tablespoon balsamic

cup heavy cream

1 tablespoon finely minced fresh herb of your choice (chives, parsley, tarragon, basil)
. Heat butter in sauce pan over medium heat. When butter starts bubbling,
add onions and saut until onions are just, translucent, and just
slightly golden; about 3 minutes. add garlic and saut for an
additional minute until the garlic is fragrant.

Turn heat to high and add mushrooms all at once. Immediately start
tossing so the onion garlic butter mixture is evenly distributed among
the mushrooms. Saut mushrooms until they are browned and softened,
about 3- minutes. Season with salt, pepper, and nutmeg.

Pour in whiskey and balsamic and let mixture bubble a bit to burn off
some of the alcohol. Turn heat down just a bit and add in heavy cream.
Let bubble for another 30 seconds and then taste to adjust the salt.
Stir in the freshly minced herbs and pout over just grilled steak


clipped on: 03.21.2010 at 01:59 pm    last updated on: 03.21.2010 at 01:59 pm

RE: About the Hash Brown Quiche..... (Follow-Up #6)

posted by: lakeguy35 on 03.19.2010 at 10:09 pm in Cooking Forum

I think this might be it. It was posted earlier this week and Annie mentioned it was the one they had in Chicago.

Hash Brown Quiche

3c frozen hash browns (Southern Style)
1 small onion, diced
1/3 c butter, melted
1 cooked ham steak, diced
8oz swiss cheese, grated
8oz muenster cheese, grated
2-1/4c milk or cream
6 eggs
Salt to taste

Preheat oven to 425F. Mix together hash browns and onion
Press into 9x13 pan . Drizzle with melted butter. Bake 25-35 minutes until golden

Reduce oven temperature to 325F. Toss together ham and cheeses, place into hot crust. Mix milk, eggs and salt and pour into crust. Bake uncovered for 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

I've made one that Woodie has posted too but can't find it on this computer. It used Tator Tots for the crust. Very good as I'm sure this one is too. I love these casseroles for breakfast or dinner for a crowd. My group has been known to toss them in the oven after a night of too much fun for a late night/early morning food fix.



clipped on: 03.21.2010 at 01:50 pm    last updated on: 03.21.2010 at 01:50 pm

RE: So im pondering Easter...whats on your menu? (Follow-Up #14)

posted by: caliloo on 03.20.2010 at 07:51 pm in Cooking Forum

Kathleen, I will be making Paskha and Kulich once we get through Easter next weekend :-)

Here is the Pineapple Casserole aka Pineapple Bake form the Silver Palate

Pineapple Bake from The Silver Palate

8 thick slices day-old bread cut into 1" cubes
2 cups drained crushed unsweetened pineapple
cup (1 stick) unsalted butter
cup brown sugar packed
4 eggs beaten

Preheat oven to 350F. Grease a 1 qt baking dish.
Combine the bread and pineapple and place in the prepared baking dish.
Mix the butter, sugar and eggs and pour over the bread mixture.
Bake until puffed and golden about 40 minutes. Serve immediately.


clipped on: 03.21.2010 at 01:22 pm    last updated on: 03.21.2010 at 01:22 pm

Cream Soup Substitute (Follow-Up #3)

posted by: caliloo on 02.13.2010 at 02:01 pm in Cooking Forum

To be used in place of canned soups in casseroles, lower in fat or salt.
2 c. powdered nonfat milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
2 tbsp. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper
Combine all ingredients and mix well. Store in airtight container until ready to use. To substitute for 1 can, combine 1/3 cup dry mix in 1 1/4 cups cold water. Heat until thickened and add to casserole. 131 calories; 1.4 grams fat.


clipped on: 02.13.2010 at 03:35 pm    last updated on: 02.13.2010 at 03:35 pm

I made Broccoli Soup

posted by: dedtired on 02.06.2010 at 04:11 pm in Cooking Forum

I made soup today. Here it is. It is easy and not high-cal.
Image and video hosting by TinyPic

1 large bunch broccoli
2-3 T butter
1 medium onion chopped
1 clove garlic, finely chopped
1 medium potato
4 cups chicken broth
2 cups milk
1/2 t salt
1/4 t pepper

Cut off flowerets and cook until tender (I use MW). Set aside. Slice and dice stalks.

Heat butter in large heavy saucepan. Add stalks, onion and garlic. Cook slowly, stir frequently for 10 mins. Add potato and broth. Simmer 15 mins until potato is tender. Puree in blender until smooth. Return to saucepan and add milk and flowerets. Heat. Eat!

Oh yeah -- throw the salt and pepper in there, too. I don't like pepper so I didn't use it.


clipped on: 02.07.2010 at 05:23 pm    last updated on: 02.07.2010 at 05:23 pm

RE: New Recipe Review - January 2010 (Follow-Up #7)

posted by: shaun on 01.11.2010 at 09:16 pm in Cooking Forum

I tried a new recipe tonight that was originally posted by gardengrl on 2/5/09:

Awesome Clam Chowder

6-7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams, with juice reserved
1 bottle clam juice
5 potatoes, peeled and cubed into 2" chunks
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 1/2 tablespoons butter
1 teaspoon dried dill weed (if you don't have dill weed,
use thyme)
1 teaspoon pepper
Salt to taste

Add bacon to dutch oven and cook on medium heat until crispy. Add onion and cook until translucent. Add clam juice from both cans of clams plus bottle of clam juice. Add potatoes, bring to a simmer, and cover until potatoes are fork tender (about 15-20 minutes). Stir occasionally so potatoes won't stick. Add clams, soup, cream, milk, dill weed and stir together. Add butter and let melt into the chowder, then add pepper. Simmer for about 30-45 minutes or until thickened. Stir occasionally and add salt to taste.

The only thing I did different was, I added some fresh garlic to this soup. This is really a delicious chowder and very easy to make.

Thanks Gardengrl !!


clipped on: 01.23.2010 at 04:55 pm    last updated on: 01.23.2010 at 04:56 pm

RE: Baked Fish Recipes? (Follow-Up #2)

posted by: woodie2 on 01.20.2010 at 05:24 pm in Cooking Forum

1 1/2 lbs sole fillets (or flounder, haddock or orange roughy)
1 cup fresh bread crumbs
1/2 cup butter
1 TBL cider vinegar
1 TBL Worcestershire
1 TBL fresh lemon juice
1 tsp Dijon mustard

Rinse the fillets & pat dry. Coat w/bread crumbs. Arrange the fillets in a single layer in a buttered 8x14" baking dish. Heat the butter in a saucepan until melted. Stir in the vinegar, Worcestershire, lemon juice & mustard. Pour ovre the sole. Bake in a preheated 350 oven for 20 minutes or until the fish flakes easily, basting w/the pan drippings every 5 minutes.~~

Marie's Chilean Sea Bass

Mix together equal parts mayonnaise, dijon mustard and horseradish. Pour/spread over fish. Bake at 500 for 20 minutes (in my house that would be a little longer at 450 or my smoke alarm goes off).


clipped on: 01.22.2010 at 08:27 pm    last updated on: 01.22.2010 at 08:28 pm

RE: Good slaw recipe, please. (Follow-Up #5)

posted by: skeip on 01.19.2010 at 11:57 am in Cooking Forum

Try this one. The recipe can easily be halved.


Cup Sugar
Cup White Vinegar
Cup Water
1/4 Cup Salad Oil
Tablespoon Onion Salt
Tablespoon Garlic Salt
Teaspoon Black Pepper
5 Finely Chopped Green Onions, White and Green parts
1 Teaspoon Celery Seed
2 Bags Preshredded Slaw Mix
1 Green Pepper, finely minced

Mix and refrigerate for 24 hours. Serve Chilled.


clipped on: 01.19.2010 at 02:25 pm    last updated on: 01.19.2010 at 02:25 pm

RE: Good slaw recipe, please. (Follow-Up #4)

posted by: ritaotay on 01.19.2010 at 01:00 am in Cooking Forum

1 tablespoon sugar
1 tablespoon vinegar ( I prefer distilled )
2 teaspoons oil
salt & pepper ( I prefer white pepper ) to taste

I 'melt' the sugar in the microwave with half the vinegar then add everything else... For a variation add a tiny bit of celery seed.



clipped on: 01.19.2010 at 02:25 pm    last updated on: 01.19.2010 at 02:25 pm

RE: I'll share my recipes, if you'll share yours - January 8, 201 (Follow-Up #2)

posted by: nodakgal on 01.08.2010 at 02:13 pm in Kitchen Table Forum

We had this Cheesy Potato Sausage soup a few weeks ago at a potluck. It was very good! He said it was Jimmy Dean sausage in it and I went to their website and think this is it. He used the Hot sausage in it, not regular.

a.. 1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and
3 medium baking potatoes, baked, peeled and cut into 1" cubes
1/4 cup butter or margarine
1/2 cup onion, chopped
1/4 cup all purpose flour
3 cups chicken broth
1 tablespoon chopped fresh thyme
3 cups milk
3/4 cup Parmesan cheese
salt and pepper to taste

Melt butter in a large saucepan over medium heat. Add onions; saut until
tender. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in
chicken broth; bring to a boil, stirring frequently until thickened and
smooth. Stir in milk, thyme, sausage and potatoes; bring just to a boil,
reduce heat and simmer uncovered for 15 minutes. Stir in Parmesan cheese.
Serve hot.

10-12 servings


clipped on: 01.08.2010 at 02:57 pm    last updated on: 01.08.2010 at 02:57 pm

I'll share my recipes, if you'll share yours - January 8, 2010

posted by: luckygardnr on 01.08.2010 at 04:27 am in Kitchen Table Forum

Bread and Butter Custard
by Mary Gill (from Paula Deens Best Dishes)

Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ease of Preparation: Easy


4 to 5 thin slices of white bread (crusts removed)
2 tablespoons butter, room temperature
4 cups whole milk
6 large eggs
1 cup sugar
1 teaspoon vanilla
Nutmeg & cinnamon to dust on top of custard


Pre heat oven to 325 degrees

Butter each piece of bread and place butter side up in a single layer in a 9 x 13 baking dish. In a medium sauce pan, scald milk over medium heat until bubbles appear. In a large mixing bowl slightly beat eggs. Stir in sugar and vanilla and whisk. Very slowly whisk in hot milk. Pour over bread in baking dish. Sprinkle with nutmeg and cinnamon. Place baking dish in the center of a pan of hot water as high as the baking dish. Bake for 40 minutes, or until knife comes out clean.

Notes from Paulas Test Kitchen: Recipe works best with whole milk, preventing custard from being watery. Serve warm or cold


clipped on: 01.08.2010 at 02:56 pm    last updated on: 01.08.2010 at 02:56 pm

RE: Need ideas for healthy pack-able lunches...... (Follow-Up #2)

posted by: teresa_nc7 on 12.29.2009 at 11:30 am in Cooking Forum

Here are some ideas:

Tuna Macaroni Salad - 2 servings

Tuna Macaroni Salad Recipe 2 servings, 7 WW points each serving
3/4c uncooked elbow pasta cook in boiling water until done
6 oz can tuna, water packed, drained
2 TB low fat mayonnaise or 1 TB regular mayonnaise
chopped bell pepper, onion, celery, grated carrot
tiny bit of sweet pickle relish or chopped dill pickles
sprinkle of dill weed if using dill pickles
~ mix it all together, chill

Lunch Menus:

chicken salad, crackers, vegetable sticks, fruit

cheese, bread, mustard or chutney, apple, pickles

baguette, salami, provolone, olives, fruit

meatballs, potato salad, veggies, fruit

pita and hummus, Claremont salad, cheese cubes, fruit

pimento cheese sandwich, Claremont salad, cucumber slices, dip, fruit

cold chicken, artichoke rice salad, pickles, grape tomatoes, cookie

Claremont Salad - keeps over several days in the refrigerator

2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons of salad oil
1 tablespoon of water
1 teaspoon of salt
1 cucumber (sliced)
1 carrot (sliced)
1 green pepper (sliced)
1 bermuda onion (sliced)
3/4 head of cabbage (shredded)

Shake the sugar, vinegar, salad oil, water, and salt together in a large jar and pour the mixture over the vegetables. Leave the vegetables and mix at room temperature for two (2) hours. Toss again very well and put it in the refrigerator overnight.

Sounds like you would be a good candidate for a Bento Lunch! Look up Bento boxes online and fix yourself a variety of tasty, small portions for your lunch:

4 parts rice, 3 parts meat, 2 parts vegetables, 1 part dessert or condiments
may include a snack item for mid-morning or mid-afternoon snack

fried rice
lo mein
regular rice with sauce
sesame noodles
pasta or rice salad

grape tomatoes
celery, carrot sticks
slaw or Claremont Salad
marinated vegetables
marinated bean salads
steamed, chilled broccoli, sugar snap peas, snow peas

hard boiled or deviled eggs
cubes of cheese, ham, salami, turkey, etc.
cooked cold shrimp or chicken

apple slices, berries, orange wedges, tangerine sections, sliced bananas, kiwi, pineapple, melon

hummus, bean dip, or roasted red pepper dip, and pita chips
crackers and peanut butter
olives, pickles
small piece of chocolate


clipped on: 12.30.2009 at 03:05 pm    last updated on: 12.30.2009 at 03:06 pm

RE: Cookalong #18----------------MUSHROOMS (Follow-Up #8)

posted by: angelaid on 12.29.2009 at 11:05 am in Cooking Forum

Ranch Mushrooms

1 stick butter
1 lb mushrooms
1 envelope ranch dressing mix

put all in crockpot, cook on low for 4 hrs.

I add some thinly sliced onions, sometimes green, sometimes white or yellow, sometimes both!!!


clipped on: 12.30.2009 at 02:48 pm    last updated on: 12.30.2009 at 02:48 pm

RE: LOOKING for: french onion soup (Follow-Up #4)

posted by: deedeebaker on 02.23.2009 at 09:31 am in Recipe Exchange Forum

I recently took a cooking class and here is the recipe we made and sampled.

2 cups thinly sliced onion
2 tbsp butter
4 cups beef broth
2 tbsp. dry sherry or dry white wine (optional but def. makes the soup)
1 tsp. Worcestershire sauce
dash black pepper
6 slices French bread, toasted
1 cup shredded Swiss, Gruyere or Jarlsberg cheese

In large saucepan cook onion, covered, in hot butter over medium-low heat for 8-10 minutes. Or until tender and golden, stirring occasionally. Stir in broth, dry sherry/wine, Worcestershire sauce & pepper. Bring to a boil; reduce heat. Simmer, covered, for 10minutes.

Meanwhile, arrange toasted bread slices on baking sheet. Evenly divide cheese among slices. Broil 3-4 inches apart from heat for 3-4minutes or until cheese is light brown & bubbly. Top each serving bowl with a bread slice.


clipped on: 12.21.2009 at 12:18 pm    last updated on: 12.21.2009 at 12:19 pm