Monthly Archives: May 2011

PIZZA FAZOOL

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2 tablespoons olive oil
1 cup chopped onions
1/2 cup sliced
1/2 cup sliced celery
2 cloves garlic, minced
4 cups chicken broth
1 (15 oz) can tomato sauce
1 (15 oz) can white kidney beans, undrained
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) can red kidney beans, undrained
1/2 cup uncooked elbow macaroni
2 tablespoons chopped fresh parsley
2 teaspoons basil leaves
1/2 teaspoon oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
freshly grated parmesan cheese

in a dutch oven, heat oil and saute onions, carrots, celery and garlic until tender. stir in broth, tomato sauce, white kidney beans, tomatoes, red kidney beans, macaroni, parsley, basil, oregano, salt and pepper. bring to a boil; reduce heat and simmer 10-15 minutes or until macaroni is tender. sprinkle parmesan cheese over each serving.

makes 10 cups

PEPPERONI PIZZA CHILI

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1 pound ground beef
1 (16 oz) can kidney beans, rinsed and drained
1 (15 oz) can pizza sauce
1 (14.5) oz can italian stewed tomatoes
1 (8 oz) can tomato sauce
1 1/2 cups water
1 (3.5 oz) sliced pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning OR italian seasoning
1 teaspoon salt
shredded mozzarella cheese, optional

in a large saucepan, cook ground beef over medium heat until no longer pink; drain. stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. garnish with cheese if desired.

8 servings

DEVILLED CHICKEN HALVES

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1 frying chicken (about 3 lbs)
1/4 cup melted butter OR margarine
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive OR salad oil
1 teaspoon mustard
1/4 teaspoon cayenne pepper
1/4 cup minced green onion
2 tablespoons minced fresh parsley
1 clove garlic, pressed
1 teaspoon salt
lemon wedges

wash and dry chicken. split into halves down middle of back and middle of breast. mix butter with lemon juice, olive oil, mustard and cayenne. brush chicken all over with this mixture using about half of it. mix onions, parsley, garlic and salt into the remainder of the butter mixture. arrange chicken on broiler pan, skin-side down. broil 5″-7″ from the source of heat for 20 minutes. turn and broil for 10 minutes. baste with the onion-parsley mixture. continue broiling for 10 minutes longer or until chicken is tender and juices are clear. cut and serve with lemon wedges to squeeze over chicken.

EASY PEACH PIE

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3/4 cup flour
1 teaspoon baking powder
1 (3 oz) regular vanilla pudding
1 egg
3 tablespoons butter
1/2 cup milk
1 large can peaches, drained (save 3 tbs juice)
1 (8 oz) cream cheese, softened
1/2 cup sugar
extra sugar
cinnamon

mix together flour, baking powder, pudding, egg, butter and milk (crust mixture). pour into a large glass pie pan. spread peaches over crust mixture. mix together cream cheese, sugar and reserved peach juice. pour on top of peaches. sprinkle sugar and cinnamon on top. bake at 350° for 35-40 minutes until golden brown. do not overbake.

CLASSIC MEATLOAF

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1/2 cup milk
3 slices whole wheat OR white bread, cubed
1 egg, beaten
1 medium onion, chopped
2 tablespoons chili sauce
2 teaspoons worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2-5 drops hot pepper sauce
2 lbs lean ground beef

in a large bowl, pour milk over bread. add egg, onion, chili sauce, worcestershire sauce, salt, pepper and hot pepper sauce; mix thoroughly. add ground beef; mix well. shape meat mixture into an 8″x4″ oval.

bake in a shallow pan at 350° for 1 1/4 hours or until no pink remains. drain.

8-10 servings

GOAT CHEESE AND SPINACH TURKEY BURGERS

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1 1/2 pounds ground turkey breast
1 cup frozen chopped spinach, thawed and drained
2 tablespoons goat cheese, crumbled

preheat the oven broiler.

in a medium bowl, mix ground turkey, spinach, and goat cheese. form the mixture into four patties.

arrange patties on a broiler pan and place in the center of the preheated oven. broil 15 minutes or until done.

4 servings

CABBAGE VEGETABLE SOUP

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1 (28 oz) can crushed tomatoes
1 medium onion, diced
3 stalks celery, diced
3 medium carrots, diced
1 head cabbage, shredded
1 (14.5 oz) can green beans
1 (12 oz) can sweet yellow corn
1 (15 oz) can pinto beans

place tomatoes, onion, celery, carrots, and cabbage in a pot. simmer over medium heat until tender.

add canned veggies. heat through.

12 servings

PUMPKIN APPLE PIE

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1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter OR margarine
3 cups sliced, peeled tart apples
pastry for a single-crust pie (9″)

PUMPKIN LAYER:

3/4 cup cooked OR canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon salt
whipped cream, optional

in a saucepan combine brown sugar, cornstarch, cinnamon and salt. add water and butter; bring to a boil. add apples. cook and stir for 4 minutes. place pastry in a 9″ pan; add apple mixture.

in a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. flute the edges or decorate with pastry leaves. bake at 375° for 50-55 minutes or until a knife comes out clean. if necessary, cover edges with foil for the last 15 minutes of baking time to prevent overbrowning. cool completely. store in refrigerator.

6-8 servings

ORZO FRUIT SALAD

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1 (16 oz) package uncooked orzo pasta
3/4 cup sugar
2 beaten eggs
2 tablespoons flour
1/2 teaspoon salt
2 (20 oz) cans crushed pineapple, drained, reserve juice
1 1/2 cups mandarin orange segments, drained and chopped
1 (20 oz) jar maraschino cherries, drained and chopped
1 (12 oz) container cool whip, thawed

in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

in a saucepan, combine the sugar, eggs, flour, salt, and pineapple juice. cook over medium heat until mixture thickens. remove from heat and cool.

toss together the pasta and cooked pineapple juice mixture. refrigerate overnight.

break apart chilled pasta with a spoon. mix in pineapple, oranges and cherries. fold in cool whip. chill and serve.

PINEAPPLE DELIGHTS

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preheat oven to 350°, rack in the middle position.

2 cups butter (4 sticks, 1 lb), melted
2 cups brown sugar
2 cups granulated sugar
4 eggs, beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pineapple extract*
4 cups flour
2 1/2 cups chopped sweetened dried pineapple (measure AFTER chopping)
1/2 cup chopped coconut flakes (measure AFTER chopping)
3 cups rolled oats

melt the butter in a large microwave-safe bowl (about 3 minutes on HIGH). add the sugars and let it cool a bit. then add the beaten eggs, baking powder, baking soda, salt, and pineapple extract. mix in the flour. then add the chopped pineapple, chopped coconut, and rolled oats, mixing them in thoroughly. the dough will be quite stiff. drop by teaspoonful onto a greased cookie sheet. (i roll mine in a ball so the cookies turn out nice and round.) bake at 350° for 12-15 minutes. cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.