OT - More Recipes (just for the heck of it!!!)

Discussion in 'Fibromyalgia Main Forum' started by JLH, Jan 10, 2006.

  1. JLH

    JLH New Member

    My grandsons' school is publishing a cookbook and they ask me to give them some recipes to submit to be published it it.

    Listed below are the recipes which I submitted. They are all different from what I submitted to our "Holiday Recipes" thread.

    Since I know we had a lot of interest in those recipes, I though I would pass along these, too, since I already had them typed out on my computer!!

    Hugs,
    Janet

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    CORNBREAD

    Preheat oven to 350 degrees.

    Prepare pan: Spray a large iron skillet with Pam non-stick cooking spray.
    Add about 1/4 cup butter-flavored solid Crisco and heat pan
    so it will be hot when batter is ready to pour into it. (Watch so it doesn't get too hot!)

    Whisk together in large bowl:
    2 cups buttermilk
    2 eggs
    1/4 cup sugar

    Add the following and stir/whip well by hand:
    2 cups self-rising flour
    1-1/2 cups self-rising cornmeal

    (note: if batter seems too thick, add a little bit of water)

    Pour into hot iron skillet and immediately put into preheated oven.
    Bake for 30-35 minutes. Test for doneness with toothpick in center.
    Immediately turn skillet over and put cornbread on a serving plate.

    Note: when pouring cornbread into skillet, I always pour a small amount of
    batter in sections all around the skillet and then in middle--like you were
    pouring for pancakes, then when it bakes and is done, you will be able to
    pull it apart in sections. Cornbread should be rather crispy on bottom
    from pouring it into hot grease and hot pan.

    ************************************************************

    FRIED RICE

    1 lb. bacon - chopped into small pieces
    3/4 cup diced onion
    1 cup green peppers - diced
    4 - 6 eggs
    salt, pepper, Soy Sauce to taste
    2 cups prepared Minute Rice

    Prepare rice and set aside. Fry bacon until almost crisp. Add onions and green peppers.
    Fry a little longer. Move all ingredients in skillet to one side. Add eggs to skillet & scramble,
    then mix together with bacon mixture. Drain off any excess grease. Add cooked rice to
    skillet. Add salt, pepper, and Soy Sauce to taste. (I use quite a bit of Soy Sauce, but start
    out with a little at a time.) Simmer a few minutes, stirring occasionally.

    Note: my family likes this so much that I normally cook 4-5 bags of the Success Rice in
    boiling bags and never measure the onions and peppers--I just use a real large sweet onion and
    a whole large green pepper, and will use up to 10-12 eggs. Then it takes a lot of Soy Sauce!!
    I will still use a whole package (16 oz. pkg) of bacon and maybe a little more if I have it.

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    BREAKFAST PIZZA

    1 can Crescant rolls - spread on pizza pan
    4 patties frozen hash browns - defrost and crumble on top of crust (rolls)
    1 roll sausage - fried, crumbled, and drained
    1 sm. Pkg. mild cheddar cheese - shredded
    4-5 eggs - mix in dish and pour over all

    Bake in pre-heated oven at whatever temperature is stated on the Crescent Roll package
    for the time it specifies for the Crescent rolls to be done.

    ************************************************************

    SPINACH DIP

    1 can water chestnuts - drained and chopped
    1 large onion - chopped
    2 cups sour cream
    1 pkg. frozen chopped spinach - cooked, cooled, & drained
    Knorr's Vegetable Soup (dry mix)
    1 cup Miracle Whip or mayonnaise
    1 loaf Hawaiian Bread or various crackers

    Mix all of the above together and refrigerate.
    Serve as desired. Suggestions: Scoop out the inside of the round loaf of Hawaiian bread
    and pour dip in middle. You can use leftover bread for dipping and have additional crackers
    available for dipping, or have small thin slices of party bread for dipping, or various crackers.

    ************************************************************

    MEXICAN FIESTA DIP

    1 large container of sour cream
    1 pkg. of taco seasoning
    1 med. To large can of refried beans
    1 bunch of green onions
    2 large tomatoes
    1 - 2 cans black olives - sliced & drained
    6 ounces grated cheddar cheese
    Taco Sauce
    1 pkg. of tortilla chips, or Tostitos

    1. On one large oblong or round platter (or 2 reg. size dinner plates), spread a layer
    of refried beans.
    2. Combine sour cream and taco seasoning; spread on top of beans.
    3. Chop and combine green onions (including some of green part), tomatoes, and
    olives; spread on top of sour cream layer.
    4. Spread shredded cheese on top.
    5. Drizzle taco sauce on top, if desired.

    Cover well with Saran Wrap and refrigerate until time to serve.
    Serve with Tostitos or tortilla chips.

    Note: if desired, you can also add an avocado mixture prior to putting on the sour
    cream. Combine 3 avocados (peeled), add 2 teaspoons lemon juice, and salt and pepper
    to taste, and spread on top of the bean layer, then continue layering.

    ************************************************************

    PEA SALAD

    1/2 head lettuce (in bite size pieces)
    1/4 cup onion - chopped
    1/4 cup celery - chopped
    1 pkg. frozen peas - uncooked, but drained of any ice crystals
    1 can sliced water chestnuts - chopped (optional)
    4 Tablespoons Bacon Bits
    Salt & Pepper
    2 cups Mircle Whip
    2 Tablespoons sugar
    2 - 4 Tablespoons Parmesan Cheese

    Place first 5 ingredients in layers in large bowl or square container.
    Spread mayonnaise on top. Sprinkle with sugar, cheese, and
    salt & pepper to taste. Cover and store overnight in refrigerator.
    Stir and mix well just before serving.

    ************************************************************

    PEA SALAD with Eggs

    Combine together in a large bowl:
    1 pkg frozen peas - uncooked, but drained of any ice crystals
    1/4 cup onion - chopped
    1/4 cup celery - chopped
    1 can sliced water chestnuts - chopped (optional)
    1 large can black olives - drained and sliced
    1 small block of mild cheddar or colby cheese - cut in bite-sized cubes
    4 boiled eggs - diced

    for Dressing:
    2 cups Mircle Whip
    2 Tablespoons sugar
    1 Tablespoon vinegar

    Stir all together and thin with milk. Whisk the milk in, starting with 3-4 Tablespoons of milk.
    Keep adding milk a tablespoon at a time until mixture is of dressing consistency.
    Add salt and pepper to taste, and stir again. Pour enough on salad until all is covered.
    If any dressing is left, put in covered container and refrigerate to use the following day
    if salad becomes dry. If there is not enough dressing, cut recipe in half and mix up another
    batch.

    Keep salad refrigerated.

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    CHICKEN AND NOODLES

    5 - 6 chicken breasts - Cover with water and cook until done. Remove to plate to cool. When cooled,
    cut into small pieces.

    In the pot of chicken broth, add:
    1 large onion - diced)
    1 can Cream of Chicken soup
    1 can Cream of Celery soup
    Lemon Pepper & Salt - to taste

    Cook noodles in this mixture. (See noddle pkg. for time to cook.)

    When noodles are done, add chicken back into pot and simmer until
    chicken is hot again.

    Note: I will also use leftover chicken, but then you will need to add chicken cubes to water
    to make chicken broth, or use canned chicken broth for the liquid needed to boil noodles.

    ************************************************************

    CALICO BEANS

    1/2 to 1 lb. bacon - cut into pieces
    1 lb. ground round beef
    1/2 cup onion - chopped

    1 - 16 oz. can pork and beans - not drained, but take pork out
    1 - 16 oz. can great northern beans - not drained
    1 - 16 oz. can kidney beans - not drained

    Sauce:
    1-1/2 cups catsup
    1 cup brown sugar
    3 teaspoons prepared mustard
    6 teaspoons white vinegar
    1-1/2 teaspoons salt

    Fry bacon until crisp; remove from skillet to plate w/paper towel to drain. Also drain off
    most of bacon grease out of pan. Add ground beef to same pan, cooking and stirring until
    brown and crumbly. Remove ground beef to plate to drain. Put a little bit of the bacon
    grease back into skillet and fry the onions until lightly browned. Remove from heat and
    add bacon and ground beef back to skillet. Add in all 3 cans of beans.
    Make sauce part and pour over bean mixture in skillet. Stir well to combine all.
    Simmer on low heat, stirring often so they won't stick, until sauce has cooked down
    a little bit. Serve warm.

    ************************************************************

    CHICKEN CASSEROLE

    3-4 chicken breasts
    1 box chicken-flavored Stove Top Stuffing
    1 can Cream of Chicken soup w/soup can full of milk

    Boil chicken until done. De-bone. Make stuffing mix, using the water chicken was cooked
    in (the chicken broth) instead of plain water. In separate bowl, whisk one soup can full of milk
    into the soup.

    In a greased casserole dish, layer as follows:
    Place all chicken on bottom of dish.
    Pour soup over chicken.
    Top with prepared Stove Top Stuffing

    Bake uncovered at 350 degrees for 20-25 minutes, until soup is bubbly and dressing is brown.

    ************************************************************

    VEGETABLE PIZZA

    1st layer:
    2 cans Crescent Rolls - lay flat on large jelly roll pan, pressing edges together. Bake according
    to directions on can of rolls--watch so it doesn't get too brown. Let cool.

    2nd layer:
    2 - 8 oz. cream cheese - room temperature
    1/2 cup Mircle Whip or mayonnaise
    1 pkg. Hidden Valley Ranch dry dressing mix
    Mix together and spread on crescent rool crust.

    3rd layer:
    Chop the following in very small pieces/slices and mix in a large bowl:
    Celery, green pepper, green onion-including some of green part, radishes, broccoli, cauliflower,
    fresh mushrooms, and any other raw veggie that you want--or omit any of above that you want to.
    Add carrots to the above mix; however, peel carrots and use a peeler to add shavings of carrots
    instead of slicing carrots--carrot shavings add much more color to the pizza.
    Mix all of these veggies together well and spread on top of 2nd layer (cream cheese) and
    gently press into cream cheese.

    4th layer:
    Sprinkle with 1 large pkg. of shredded cheddar cheese on top of veggies.

    Wrap tightly with Saran Wrap and store in refrigerator until ready to serve. Then, keep
    refrigerated.

    NOTE: This makes enough for a large crowd, or take to parties. For more of a
    family-sized portion, cut recipe for 1st, 2nd, and 4th layers in half, and use fewer veggies.

    ************************************************************

    LEMON FRUIT DIP

    2 cups (16 oz.) sour cream (can use reduced-fat)
    1 pkg. (1 oz.) instant vanilla pudding mix (can use sugar-free)
    1/4 cup milk (can use fat-free)
    4 teaspoons lemon juice
    1 teaspoon finely grated lemon zest (peel)

    In a bowl, whisk the sour cream, pudding mix, milk, lemon juice, and peel until blended.
    Keep refrigerated. Serve with assorted fresh fruit.

    *******************************************************************************************************************

    [This Message was Edited on 01/10/2006]
  2. PVLady

    PVLady New Member

    Thanks, I love to get new recipes. I am going to make the cornbread this week-end!!!!
  3. JLH

    JLH New Member

  4. victoria

    victoria New Member

    so can't vouch for it personally, but it sure sounds good to me!

    Mexicano Chicken in Peanut sauce

    4 chicken breasts OR 6-8 thighs
    1/2 onion, coarsely chopped
    3-4 chopped Roma-type tomatoes (better if not too juicy)
    1 minced clove of garlic
    1-3 finely chopped jalapeno peppers**
    4-6 T creamy peanut butter
    olive oil as needed to saute
    chicken broth or water as needed for sauce consistency

    Lightly pepper the chicken pieces with black pepper if desired. Sauté in skillet the chicken pieces in olive oil until white, but not done. Remove from pan and reserve.

    Sauté in same skillet 1/2 coarsely chopped onion, 1 minced clove of garlic (optional), and 1 finely chopped jalapeño pepper (seeded and deveined if fresh) until the onion is transparent. Then add 3 or 4 chopped roma-type tomatoes.

    When the tomatoes are cooked but not reduced, stir in about 4 or 5 tablespoons of peanut butter; stir thoroughly.

    Put the reserved chicken on top of the sauce. Cover tightly and simmer over a VERY low heatfor about 10 minutes. Check every few minutes as p.b. can burn easily.

    Uncover the skillet, adjust the consistency of the sauce with chicken broth or water to desired consistency, turn the chicken over and baste with a little sauce.

    Replace the cover and simmer for about 20 minutes more. Remove cover and reduce the sauce if necessary (again, be careful not to burn it, peanut butter burns really easily) and it's ready to serve.

    **Naturally we all have different tolerance levels for spiciness - so go with whatever "heat" level you're comfortable with.


  5. JLH

    JLH New Member

    I'm going to try the chicken and bisquits!

    BTW, what do you call the bisquits??????


    Thanks,
    Janet