Monthly Archives: March 2014

PASTA SALAD WITH ARTICHOKES AND SUNDRIED TOMATOES

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20 oz fresh three-cheese tortellini
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1 garlic clove, pressed
2 cups chopped celery
1 (13.25 oz) can artichoke hearts in water, drained and chopped
3/4 cup sliced green onions
1/2 cup oil packed sundried tomatoes, drained and coarsely chopped
1/2 cup kalamata olives, pitted and chopped
1/2-1 cup freshly grated parmesan cheese

cook pasta until tender but firm. drain and rinse with cool water. whisk mayonnaise, olive oil, red wine vinegar, Dijon mustard, sugar, salt, pepper, oregano, thyme, basil, and garlic in a small bowl until well blended. season with salt and pepper to taste. transfer 3/4 cup of dressing to a large bowl and add celery, artichoke hearts, green onions, sundried tomatoes, and olives. add pasta and toss. add parmesan cheese. mix in additional dressing by 1/4 cupfuls if desired. season with salt and pepper.

PIZZA QUESADILLAS

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1 pkg 8″ flour tortillas
1 jar pizza sauce
2 cups shredded mozzarella cheese
1 pkg pepperoni slices
1/4 cup vegetable oil

spread pizza sauce on one side of a flour tortilla. top with pepperoni slices and mozzarella cheese like a pizza. place another flour tortilla on top of the pepperoni and cheese. brush a skillet with oil. brown both sides of the quesadilla over medium heat. remove from skillet and cut quesadilla into four pieces. serve with sour cream, salsa, and guacamole.

TEXAS SHEET CAKE

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BRING TO A BOIL:
4 tbs cocoa
1/2 cup Crisco
1 stick butter
1 cup water

IN A MIXING BOWL COMBINE:
2 cups flour
2 cups sugar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt

stir flour mixture and cocoa mixture together.

ADD:
1 cup buttermilk
2 eggs, beaten

pour cake batter into a greased and floured 9″x13″x2″ baking dish. bake at 400 degrees until a toothpick comes out clean, about 30-40 minutes.

ICING:
BRING TO A BOIL:
4 tbs cocoa
tbs milk
1 stick butter

stir in one box of 10x sugar and 1 tsp vanilla. spread on warm cake.

SOY AND SOUR CREAM SWISS STEAK

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1 (3 lb) sirloin steak
4 tbs flour
1/4 cup vegetable oil
1/4 cup yellow mustard
1/2 cup brown sugar
1 cup sour cream
1/2 cup soy sauce
3 potatoes, quartered
3 carrots, sliced
2 lg onions, sliced
1 cup water
salt and pepper to taste

use a lg deep frying pan with a lid on top of the stove. dust steak with flour and brown both sides in the vegetable oil. smear both sides of the steak with mustard. add brown sugar, soy sauce, sour cream, and water. add potatoes, onions, carrots, then salt and pepper to taste. cook on medium high for 5 minutes then cook on low or simmer for 35 minutes.

OVERNIGHT SALAD

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1 med head iceberg lettuce, chopped
1 med head cauliflower, cut into bite-sized pieces
1 1/2 cups mayonnaise
1 med red onion, chopped
1 lb bacon, fried crisp and crumbled
1 cup grated parmesan cheese
2 tsp sugar

place ingredients in a lg bowl in the order listed. cover and refrigerate for at least 4 hours or overnight.

toss well before serving

OATMEAL WAFFLES

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1 1/2 cups flour
1 cup quick-cooking oatmeal
1 tbs baking powder
1/2 tsp cinnamon
2 eggs, slightly beaten
1 1/2 cups milk
6 tbs butter, melted
2 tbs brown sugar
1/4 tsp salt, optional

in a lg mixing bowl, combine flour, oatmeal, baking powder, cinnamon and salt (if using). set aside. in a small mixing bowl combine milk, butter, eggs, and brown sugar. add egg mixture to flour mixture and stir until well blended. pour into a lightly greased waffle iron and cook.

BOW WOW BACON BALLS

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1 1/2 cups whole wheat flour
3/4 cup unprocessed wheat bran (also called miller’s bran – cereal aisle)
1 (2-3 oz) jar OR bag real bacon bits (salad dressing aisle – don’t get crunchy bacos type)
1 egg
1/2 cup oil
1/2 cup water

place first 3 ingredients in a medium mixing bowl. blend with a whisk.

add egg, oil and water. mix. dough will be sticky.

shape into balls the size of small pecans (make smaller balls for smaller dogs.) place on a sprayed baking sheet.

bake at 325 degrees for 30 minutes.

makes 32-38

BANANA OATMEAL COOKIES WITH BANANA FROSTING

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3/4 cup butter-flavored Crisco, plus additional for greasing
1 cup firmly packed brown sugar
1 egg
1 cup mashed ripe bananas (2-3 medium)
1 1/2 cups flour
1 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp ground nutmeg
1 3/4 cups quick oats (NOT instant or old-fashioned)
1/2 cup coarsely chopped walnuts

BANANA FROSTING:

2 tbs butter-flavored Crisco
1/4 cup mashed ripe banana
1 tsp freshly squeezed lemon juice
2 cups 10x sugar
finely chopped walnuts (optional)

heat oven to 350 degrees. grease baking sheets with shortening.

for cookies, combine 3/4 cup shortening and sugar in a lg bowl. beat with an electric mixer on medium speed until well blended. beat in egg. add 1 cup mashed banana.

combine flour, salt, cinnamon, baking soda and nutmeg in a medium bowl. mix into creamed mixture at low speed until blended. stir in oats and nuts with a spoon.

drop 2 level measuring tablespoonfuls of dough into a mound on prepared baking sheet. repeat for each cookie, placing about 2″ apart.

bake at 350 degrees for 15-17 minutes or until set. cool 1 minute on baking sheet. remove to cooling rack. cool completely.

FOR FROSTING: combine 1 tbs shortening, 1/4 cup mashed banana and lemon juice in a medium bowl. beat with an electric mixer on medium speed until well blended. add 10x sugar one cup at a time. beat at low speed after each addition until blended. frost cooled cookies. sprinkle with nuts, if desired.

makes about 5 dozen cookies

MEATBALL PIE

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¾ cup soft bread crumbs
¼ cup chopped onion
2 tbs minced fresh parsley
1 tsp salt
½ tsp dried marjoram
1/8 tsp pepper
¼ cup milk
1 egg, lightly beaten
1 lb ground beef
1 (14 ½ oz) can stewed tomatoes
1 tbs cornstarch
2 tsp beef bouillon granules
1 cup frozen peas
1 cup sliced carrots, cooked

CRUST:

2 2/3 cups flour
½ tsp salt
1 cup shortening
7-8 tbs ice water
half-and-half

In a bowl, combine the first eight ingredients; crumble beef over mixture and mix well (mixture will be soft.) Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs, a few at a time, in a large skillet; drain and set aside.

Drain tomatoes, reserving liquid. Combine the liquid with cornstarch; pour into the skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from the heat and set aside.

FOR CRUST: Combine flour and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add water, 1 tbs at a time, tossing lightly with a fork until dough forms a ball.

On a lightly floured surface, roll half of the dough to fit a 10” pie plate. Place in an ungreased pie plate; add meatballs. Spoon tomato mixture over top. Roll remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut vents in top crust. Brush with cream.

Bake at 400 degrees for 45-50 minutes or until golden brown. If needed, cover edges with foil for the last 10 minutes to prevent over-browning. Let stand for 10 minutes before cutting

6 servings

NUTTY OVEN-FRIED CHICKEN

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1 cup biscuit/baking mix (bisquick)
1/3 cup finely chopped pecans
2 tsp paprika
½ tsp salt
½ tsp poultry seasoning
½ tsp rubbed sage
1 broiler-fryer chicken (2-3 lbs), cut up
½ cup evaporated milk
1/3 cup butter, melted

In a shallow dish, combine biscuit mix, pecans and seasonings; mix well. Dip chicken pieces in milk; coat generously with pecan mixture.

Place in a lightly greased 13”x9”x2” baking dish. Drizzle butter over chicken. Bake, uncovered, at 350 degrees for 1 hour or until juices run clear.

6-8 servings