Monthly Archives: March 2011

BAKED SPAGHETTI

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1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter OR margarine
1 can (28 oz) tomatoes with liquid, cut up
1 can (4 oz) mushroom stems and pieces, drained
1 can (2 1/4 oz) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups (8 oz) shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated parmesan cheese

in a large skillet, saute onions and green pepper in butter until tender. add tomatoes, mushrooms, olives and oregano. add ground beef if desired. simmer, uncovered, for 10 minutes. place half of the spaghetti in a greased 13″x9″x2″ dish. top with half of the veggie mixture. sprinkle with 1 cup cheddar cheese. repeat layers. mix the soup and water until smooth. pour over the casserole. sprinkle with parmesan cheese. bake, uncovered, at 350° for 30-35 minutes or until heated through.

12 servings

CRUMB-COATED POTATO HALVES

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1/2 cup italian-seasoned bread crumbs
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
4 large potatoes, peeled and halved
2 tablespoons butter OR margarine, melted

is a shallow bowl, combine the bread crumbs, paprika, salt and pepper. brush potatoes with butter; roll in crumb mixture until coated. place in a greased 13″x9″x2″ baking dish. cover and bake at 350° for 1 hour or until tender.

6 servings

BANANA UPSIDE-DOWN CAKE

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1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter OR margarine
1/2 cup pecan halves
2 medium firm bananas, sliced

CAKE:

1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter OR margarine
1 cup plain yogurt
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
whipped cream, optional

in a small saucepan combine brown sugar, 1 tablespoon of lemon juice and butter. bring to a boil. reduce heat to medium; cook without stirring until sugar is dissolved. pour into a greased 9″ springform pan. arrange pecans on top with flat side up. pour remaining lemon juice into a small bowl; add bananas and stir carefully. drain. arrange bananas in a circular pattern over the pecans; set aside. in a large bowl, combine flour, sugar, baking soda, baking powder and salt. cut in butter until mixture resembles coarse crumbs. combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. spoon over bananas. bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes. run a knife around edge of pan; invert cake onto a serving plate. serve with whipped cream if desired.

6-8 servings

RASPBERRY ANGEL FOOD CAKE

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10 egg whites
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sugar
1 cup cake flour
2 cups fresh raspberries

in a mixing bowl, beat egg whites until frothy. beat in cream of tartar until soft peaks form. add the extracts. gradually beat in sugar until stiff scraping bowl occasionally. sift flour over beaten whites; sprinkle with berries. gently fold flour and raspberries into batter until well mixed. pour into an ungreased 10″ tube pan. bake at 325° for 40-45 minutes or until lightly browned and entire top appears dry. immediately invert cake pan; cool completely, about 1 hour.

16 servings

FLAVORFUL RICE DRESSING

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7 slices day-old bread, torn
1 cup torn cornbread
2/3 cup hot water
1/2 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 tablespoon oil
1 cup firmly packed sliced fresh spinach
1 cup cooked long grain rice
1/2 cup cooked wild rice
1/2 cup orange juice
1 egg, beaten
2 teaspoons rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper

in a large bowl, lightly toss bread and water. in a skillet,saute celery, onion and mushrooms in oil until tender, stirring constantly. stir into bread mixture. add remaining ingredients; mix well. place in a greased 2 quart baking dish. cover and bake at 350° for 30 minutes.

8 servings

SIRLOIN STEAK

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1 boneless sirloin steak (about 1″ thick and 1 1/2 pounds)
1/4 cup cornstarch
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
1 can (14 1/2 oz) diced tomatoes, undrained
1 medium onion, thinly sliced
1 medium carrot, diced

cut steak into serving size pieces. combine corn starch, mustard, salt and pepper; rub half over steak. pound with a meat mallet to tenderize. rub with remaining cornstarch mixture; pound on both sides with the mallet. in a skillet, brown steak in oil. transfer to a greased 2 1/2 quart baking dish. top with tomatoes, onions and carrot. cover and bake at 350° 1 1/4-1 1/2 hours or until meat is tender. serve over noodles if desired.

4-6 servings

DEVILISHLY GOOD EGGS

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6 hard-cooked eggs, peeled
1/4 cup mayonnaise
2 tablespoons bacon bits
2 teaspoons lemon juice
1 1/2 teaspoons worcestershire sauce
1 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon pepper
parsley OR paprika, if desired

cut eggs lengthwise in half. slip out yolks and mash with fork in small bowl. stir in remaining ingredients except egg white halves. Fill egg white halves with egg yolk mixture, heaping it lightly. garnish with parsley or paprika.

6 servings

BAKED POTATO CASSEROLE

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THIS MAKES ALOT!

5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
4 cups (1 lb) cubed cheddar cheese
4 cups (1 lb) shredded sharp cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise ( do not substitute light or fat-free)
1 cup (8 oz) sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper

in a large bowl, combine potatoes and bacon. and another bowl combine the remaining ingredients; add to the potato mixture and toss gently to coat. transfer to a greased 4 1/2 quart baking dish. bake, uncovered, at 325° for 50-60 minutes or until bubbly and lightly browned.

20-24 servings

HONEY-NUT GLAZED CARROTS

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2 cups carrots, sliced into rounds 1/4″ thick
water
2 tablespoons sliced almonds
1 teaspoon butter
2 teaspoons honey
dash nutmeg

steam the carrots over a small amount of water until just tender. heat a small skillet over medium heat. measure the almonds into the skillet and toast, stirring constantly, until golden brown. remove the pan from the heat and remove the almonds, setting aside. when the carrots are done, melt the butter in the same skillet used for the almonds. add 2-3 teaspoons of liquid from the steaming carrots and add the carrots. stir in the honey and toasted almonds until to carrots are well coated. sprinkle with nutmeg and serve.

4 (1/2 cup) servings