Nutty Fruit n Cheese Tray Recipe Ingredients 1 fresh Del Monte Gold® Pineapple 3 cups (12 ounces) cubed Colby-Monterey Jack cheese 3 cups (12 ounces) cubed cheddar cheese 3 cups (12 ounces) cubed Swiss cheese 3 cups (12 ounces) cubed pepper Jack cheese 1 pound green grapes 1 pound seedless red grapes 1 medium honeydew, peeled, seeded and cubed 1 medium cantaloupe, peeled, seeded and cubed 1 pound fresh strawberries Marinated Cheese Recip 2 blocks (8 ounces each) white cheddar cheese 2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened 3/4 cup chopped roasted sweet red peppers 1/2 cup olive oil 1/4 cup white wine vinegar 1/4 cup balsamic vinegar 3 tablespoons chopped green onions 3 tablespoons minced fresh parsley 2 tablespoons minced fresh basil 1 tablespoon sugar 3 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper Toasted sliced French bread or assorted crackers Directions Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Create four 6-in.-long blocks of cheese; place in a 13x9-in. dish. In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers. Yield: about 2 pounds. Veggie Party Pizza RecipeIngredients 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2/3 cup fat-free milk 1/4 cup plus1 tablespoon canola oil, divided TOPPING: 3 cups (24 ounces) 2% cottage cheese 1 envelope ranch salad dressing mix 1/2 cup fat-free mayonnaise 1/4 cup fat-free milk 1-1/2 cups chopped fresh broccoli 1-1/2 cups chopped fresh cauliflower 1/2 cup chopped celery 1/3 cup shredded carrot 1/4 cup chopped onion 2 cups (8 ounces) shredded part-skim mozzarella cheese Sliced ripe olives, drained, optional My Savings Add to Grocery List Nutritional Facts One serving (1 slice) equals 234 calories, 11 g fat (3 g saturated fat), 15 mg cholesterol, 592 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat. Directions For crust, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times. Press onto the bottom and up the sides of an ungreased 15-in. x 10-in. x 1-in. baking pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool. In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with vegetables and cheese. Garnish with olives if desired. Refrigerate until serving. Yield: 14 servings. Baked Chicken Nachos Recipe 2 medium sweet red peppers, diced 1 medium green pepper, diced 3 teaspoons canola oil, divided 1 can (15 ounces) black beans, rinsed and drained 1 teaspoon minced garlic 1 teaspoon dried oregano 1/4 teaspoon ground cumin 2-1/4 cups shredded rotisserie chicken 4-1/2 teaspoons lime juice 1/8 teaspoon salt 1/8 teaspoon pepper 7-1/2 cups tortilla chips 8 ounces pepper Jack cheese, shredded 1/4 cup thinly sliced green onions 1/2 cup minced fresh cilantro 1 cup (8 ounces) sour cream 2 to 3 teaspoons diced pickled jalapeno peppers, optional Directions In a large skillet, saute peppers in 1-1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through. Meanwhile, combine the chicken, lime juice, salt and pepper. In a greased 13-in. x 9-in. baking dish, layer half of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream and pickled jalapenos if desired. Yield: 16 servings. Bacon-Wrapped Scallops Recipe Ingredients 20 fresh baby spinach leaves 10 uncooked sea scallops, halved 10 bacon strips, halved widthwise Lemon Wedges Directions Fold a spinach leaf around each scallop half. Wrap bacon over spinach and secure with a toothpick. Place on baking sheet or broiler pan. Broil 3-4 in. from the heat for 6 minutes on each side or until bacon is crisp. Remove toothpick. Squeeze lemon over each. Serve immediately. Yield: 20 appetizers. Pizza English Muffins Recipe Ingredients 1 pound lean ground beef (90% lean) 3/4 pound reduced-fat bulk pork sausage 1 small onion, chopped 1/2 cup tomato paste 1/2 teaspoon garlic salt 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper 3 packages (12 ounces each) English muffins, split 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese 1 cup (4 ounces) shredded cheddar cheese 1 cup (4 ounces) shredded Swiss cheese Directions In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomato paste, garlic salt, oregano and cayenne. Spread over the cut side of each English muffin. Place on baking sheets. Combine the cheeses; sprinkle over meat mixture. Freeze for up to 3 months or bake at 350° for 15-20 minutes or until heated through. Yield: 3 dozen. Lemon Chicken Soup Recipe Ingredients 1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 2-1/4 cups water 1 cup diced cooked chicken, optional 1 to 2 tablespoons lemon juice Pepper to taste Minced fresh parsley, optional Directions In a large saucepan, combine soups and water; cook until heated through. Add the chicken if desired. Stir in lemon juice and pepper. Garnish with parsley if desired. Yield: 4-5 servings. Cold Raspberry Soup Recipe Ingredients 4 cups fresh or frozen raspberries, thawed 1/4 cup dry red wine or white grape juice plus 1 teaspoon dry red wine or white grape juice 1/2 to 3/4 cup sugar 1 cup (8 ounces) sour cream Directions In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour. Yield: 4-6 servings. Cold Cucumber Soup Recipe Ingredients 2 large cucumbers, peeled and seeded 1-1/4 cups sour cream 1 cup chicken broth 1 small onion, cut into wedges 4 sprigs fresh parsley, stems removed 2 sprigs fresh dill, stems removed or 1 teaspoon dill weed 1 tablespoon lemon juice 3/4 teaspoon salt, optional 1/4 teaspoon white pepper Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into a bowl. Cover and refrigerate for at least 8 hours. Yield: 4 servings. Cabbage Soup Recipe Ingredients 1 medium head cabbage, chopped 1 cup chopped celery 1 cup chopped onion 8 cups water 1 teaspoon beef bouillon granules 1 tablespoon salt 2 teaspoons pepper 1-1/2 pounds ground beef, browned and drained 2 cans (15 ounces each) tomato sauce 1 tablespoon brown sugar 1/4 cup ketchup Directions In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend. Yield: 20 servings (5 quarts). Tortellini Soup Recipe Ingredients 2 packages (7 ounces each) pork breakfast sausage links 2 cans (14-1/2 ounces each) Italian stewed tomatoes 2 cups water 1 cup chopped onion 1/2 cup chopped celery 1 garlic clove, minced 1 teaspoon dried oregano 1/8 to 1/4 teaspoon cayenne pepper 1/8 to 1/4 teaspoon hot pepper sauce 1 bay leaf 3/4 cup refrigerated tortellini In a 3-qt. saucepan, brown sausage; drain and cut into bite-size pieces. Return to pan; stir in the next nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tortellini. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until pasta is tender. Discard bay leaf. Yield: 8 servings (2 quarts). Tossed Salad with Cashews Recipe Ingredients 6 cups torn salad greens 2 green onions, chopped 1 cup chow mein noodles 1/2 cup chopped cashews 2 tablespoons crumbled cooked bacon 2 tablespoons sesame seeds Salad dressing of your choice In a large salad bowl, combine the first six ingredients. Toss with dressing or serve on the side. Yield: 4-6 servings. Tomato Tossed Salad Recipe Ingredients 6 cups shredded lettuce 2 medium tomatoes, cut into wedges 1/4 cup oil and vinegar salad dressing 1 teaspoon minced chives 1/4 teaspoon dried thyme Directions Place lettuce and tomatoes in a salad bowl. Combine salad dressing, chives and thyme; drizzle over salad and gently toss to coat. Yield: 4 servings. Cantaloupe Salad Recipe Ingredients 1 large cantaloupe, peeled 3 tablespoons orange juice 3 tablespoons honey 1 cup halved red seedless grapes 3 kiwifruit, peeled, quartered and sliced Leaf lettuce Flaked coconut Directions Cut six rings, about 1/2 in. wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe. In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut. Yield: 6 servings. Waldorf Salad Recipe Ingredients 2 medium Red Delicious apples, chopped 2 medium Golden Delicious apples, chopped 2 tablespoons lemon juice 2 celery ribs, chopped 3/4 cup Diamond of California Chopped Walnuts 1/2 cup raisins 1 cup mayonnaise Ground cinnamon and ground nutmeg, optional Directions In a large bowl, toss apples with lemon juice. Gently stir in the celery, walnuts, raisins and mayonnaise. Sprinkle with cinnamon and nutmeg if desired. Refrigerate until serving. Yield: 9 servings. Igloo Salad Recipe Ingredients 1 can (15-1/4 ounces) fruit cocktail, drained 1 can (11 ounces) mandarin oranges, drained 1/2 cup flaked coconut 1-3/4 cups whipped topping, divided 2-1/2 cups miniature marshmallows, divided Directions In a bowl, combine the fruit cocktail, oranges, coconut, 1 cup whipped topping and 1/2 cup marshmallows. Spoon into two balls, one 5-1/2 in. and one 3-1/2 in., on a serving plate, with smaller ball in front of larger ball. Spoon out some salad from small ball to make a doorway. Cover with remaining whipped topping and marshmallows. Yield: 6 servings. Originally published as Igloo Salad in Quick Cooking November/December 2001, p39 Main courses Asparagus Cheese Strata Main Dish Recipe Ingredients 1-1/2 pounds fresh asparagus, cut into 2-inch pieces 3 tablespoons butter, melted 1 loaf (1 pound) sliced bread, crusts removed 3/4 cup shredded cheddar cheese, divided 2 cup cubed fully cooked Boneless Carving Ham 6 eggs 3 cups milk 2 teaspoons dried minced onion 1/2 teaspoon salt 1/4 teaspoon ground mustard Directions In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13-in. x 9-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325° for 50 minutes. Sprinkle with the remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean. Yield: 10-12 servings. Tuna Noodle Main Dish Recipe Ingredients 1/3 cup chopped onion 2 tablespoons butter 1 tablespoon all-purpose flour 3/4 cup milk 1 chicken bouillon cube 1/4 teaspoon salt, optional 1/8 teaspoon pepper 1 can (3-1/4 ounces) light water-packed tuna, drained and flaked 1/2 cup frozen peas 2 teaspoons diced pimientos 1 cup hot cooked egg noodles Directions In a small saucepan, saute onion in butter until tender. Stir in flour until blended; cook and stir for 1 minute. Gradually stir in milk. Add the bouillon, salt if desired and pepper. Bring to a boil. Cook and stir for 1 minute or until thickened. Stir in the tuna, peas and pimientos; heat through. Serve with noodles. Yield: 1 serving. Baby Clams With Linguini Marinara Tomato Sauce, Baby Clams, Linguini Pasta (Semolina Flour, Egg, Water), Olive Oil, Garlic, White Wine, Parsley, Salt, Pepper CONTAINS: Shellfish, Wheat General Instructions: Prepare from THAWED state(unless otherwise specified) for best results. Product may be refrigerated up to 3 days prior to use. Individual appliance cooking times will vary so adjust accordingly. Oven: Preheat oven to 325º F. Remove plastic packaging from paper tray. Cover paper tray with foil and place in oven. Heat for 15 mins or until warm, stirring periodically. Place pasta onto a plate and serve. Microwave: Remove plastic packaging from paper tray. Place tray on a plate in the microwave for heating. Heat for 3-4 minutes on medium until hot. Place pasta onto a plate and serve. Beef Sirloin with Peppercorn Sauce Beef Top Sirloin Cap; Water; Heavy Whipping Cream (cream (min. 40% milkfat)); Base (corn maltodextrin, modified corn starch, whey, natural flavor (hydrolyzed corn, soy and wheat proteins, yeast extract, disodium inosinate and guanylate, soybean oil, thiamine hydrochloride, corn dextrose, caramel color, natural flavor), palm oil, yeast extract, salt, sugar, hydrolyzed corn, soy and wheat proteins, caramel color, corn syrup solids, beef flavor (beef extract and salt), wine powder (white wine concentrate, corn maltodextrin), paprika, sodium caseinate (from milk), corn dextrose, onion powder, soy protein isolate, mushroom powder, soy sauce powder (soy sauce (fermented soybeans, wheat and salt) and corn dextrin), spices, natural flavor (with salt, yeast extract)); Green Peppercorns (green peppercorns, water, salt, citric acid); Modified Corn Starch; Kosher Salt; Sodium Phosphates; Black Pepper; Corn Maltodextrin, Caramel Color; Beef Broth Concentrate (beef broth, salt); Cognac; Disodium 5 Inosinate, Disodium 5 Guanylate. CONTAINS: Milk, Soy, Wheat Heating Instructions From Thawed (Choose one method): Microwave, remove plastic bag: Heat 2.5-3 minutes Oven, remove plastic bag: 350 degrees for 17 minutes From Frozen (Choose one method):: Microwave, remove plastic bag: Heat 5 minutes Oven, remove plastic bag: 350 degrees for 32 minutes Chicken Marsala Chicken Breast, Mushrooms, Marsala Wine, Butter, Wild Cherry Flavored Brandy, Water, Blended Oil, Salt, Parmesan Cheese, Unbleached Wheat Flour, Brown Veal Stock Base, White Pepper, Xanthan Gum, Black Pepper, Corn Maltodextrin, Caramel Color, Oregano Leaves. Allergens: Milk, Soybeans, Wheat, Gluten Heating Instructions From Thawed (Choose one method): Microwave, remove plastic bag: Heat 3 minutes on medium-high Oven, remove plastic bag: 350 degrees for 16 minutes Water Bath, in bag provided: Fill a pan with water and bring to a boil. Turn down heat to below boiling, place the bag in the water for 30 minutes. From Frozen (Choose one method): Microwave, remove plastic bag: Heat 4 minutes on medium-high Oven, remove plastic bag: 350 degrees for 40 minutes Water Bath, in bag provided: Fill a pan with water and bring to a boil. Turn down heat to below boiling, place the bag in the water for 33 minutes. Sweet Potato Cheesecake Recipe Ingredients 1-1/2 cups HONEY MAID® Graham Cracker Crumbs 1/2 cup finely chopped PLANTERS® Pecans 1 cup plus 2 tablespoons sugar 2 tablespoons butter, melted 4 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened 1 can (15 ounces) sweet potatoes, well drained, mashed 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon crushed red pepper 4 eggs 2 cups KRAFT® Jet-Puffed Miniature Marshmellows Directions HEAT oven to 325°F. MIX cracker crumbs, nuts, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, remaining sugar, potatoes, vanilla and spices with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool 10 min. Top with marshmallows. Cool cheesecake completely. Refrigerate 4 hours. HEAT broiler when ready to serve cheesecake. Broil cheesecake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Remove rim of pan before serving cheesecake. Yield: 16 Servings. Cranberry Custard Meringue Pie Recipe Ingredients 3 Egglands Best Eggs, separated Pastry for single-crust pie (9 inches) 1-3/4 cups fresh or frozen cranberries 1 tablespoon grated orange peel 1-1/4 cups plus 6 tablespoons sugar, divided 1 cup water Dash salt Dash ground cinnamon 4 teaspoons plus 1/4 cup cornstarch, divided 1/4 cup orange juice 2 cups 2% milk, divided 1 tablespoon butter 1 teaspoon vanilla extract 1/4 teaspoon cream of tartar Directions Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a small saucepan, combine the cranberries, orange peel, 1/2 cup sugar, water, salt and cinnamon. Cook over medium heat until berries pop, about 15 minutes. Combine 4 teaspoons cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside. In another small saucepan, heat 3/4 cup sugar and 1-3/4 cups milk until bubbles form around sides of pan. In a small bowl, combine the remaining cornstarch and milk. Whisk in egg yolks until blended. Add a small amount of hot milk mixture; return all to the pan, whisking constantly. Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). Bring to a boil; whisk 2 minutes longer. Remove from the heat; whisk in butter and vanilla. Transfer custard to crust; spread evenly with reserved cranberry mixture. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate overnight. Yield: 8 servings. Scottish Shortbread Recipe Ingredients 2 cups butter, softened 1 cup packed brown sugar 4 to 4-1/2 cups all-purpose flour Directions In a large bowl, cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour and mix well. Turn onto a floured surface. Knead for 5 minutes, adding enough remaining flour to form a soft dough. Roll to 1/2-in. thickness. Cut into 3-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake at 325° for 20-25 minutes or until cookies are lightly browned. Yield: about 4 dozen. Cookies n Cream Fluff Recipe 2 cups cold 2% milk 1 package (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen whipped topping, thawed 15 Oreo cookies, broken into chunks Directions In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. Spoon into dessert dishes. Top with additional cookies if desired. Refrigerate until serving. Yield: 6 servings. Originally published as Cookies n Cream Fluff in Quick Cooking July/August 2000, p16 Fried Egg Peaches Recipe 6 individual sponge cakes or pound cake or angel food cake slices 3 cups whipped cream or whipped topping 6 canned peach halves, drained 1/4 teaspoon ground nutmeg Please enter valid US ZIP code Change Zip My Savings Add to Grocery List Nutritional Facts Directions Place cake on six dessert plates. Top with whipped cream and spread to resemble the white of a fried egg. Place a peach half, cut side down, on top. Sprinkle with nutmeg. Yield: 6 servings. Originally published as Fried Egg Peaches in Country Woman March/April 2001, p36
Posted on: Thu, 28 Nov 2013 09:40:34 +0000
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