Category Archives: MISCELLANEOUS

VEGETABLE FRIED RICE

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3 cups cooked brown rice
1 (10 oz) pkg frozen mixed veggies OR 2 cups fresh veggies, chopped
1 small onion, finely chopped
2  eggs, lightly beaten
2 tsp olive oil
3 tsp low-sodium soy sauce

in a large pan, heat oil on medium-high heat. add onion & rice. stir and cook until onion is soft, about 5 minutes.

reduce heat to medium and add veggies to rice mixture. cook 2 minutes for frozen veggies and 5-7 minutes for fresh veggies.

spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.

add the eggs, and scramble until cooked firm.

mix the eggs with the rice & veggies, then sprinkle with soy sauce.

8 servings

APRICOT HAM ROLLS

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1 2/3 cup apricot nectar, divided
1 tbs dijon mustard
1/2 tsp salt
1 cup uncooked minute rice
2 tbs minced fresh parsley
8 thin slices ham lunchmeat
2 tbs maple syrup

in a saucepan over medium heat, combine 1 1/3 cups apricot nectar, mustard & salt. bring to a boil. stir in rice. remove from heat; cover & let stand 6-8 minutes or until the liquid is absorbed. add parsley & fluff with fork. 

place about 1/4 cup rice mixture on each slice of ham. overlap two opposite corners of ham over rice mixture; secure with a toothpick.

in a large skillet over medium-high heat, combine syrup & remaining nectar; bring to a boil. add ham rolls; reduce heat. cover & simmer about 5 minutes, or until heated through, basting occasionally with sauce. remove toothpicks before serving.

4 servings

LAZY CABBAGE ROLLS

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6 cups shredded cabbage
3/4 pound ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, finely chopped
1 cup long-grain rice
1 (26 oz) can spaghetti sauce
1/2 cup water
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon seasoned salt

brown the ground beef in a skillet and drain well.

place 1/2 of the shredded cabbage in a medium sized slow cooker.

crumble ground beef on top of the cabbage in the slow cooker.

sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper over the ground beef.

evenly distribute the chopped onion, then the rice over all.

top with remaining cabbage, salt, and pepper.

combine spaghetti sauce, water, basil, and seasoned salt and pour over cabbage.

cover and cook on LOW for 5-6 hours or until rice is tender.

TOASTED BAGEL WITH CRISPY PROSCIUTTO, POACHED EGGS & SPINACH

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16 slices prosciutto
1/4 cup white wine vinegar
8 large eggs
1 tablespoon butter
6 cups (packed) fresh spinach leaves
4 bagels, split and toasted

preheat the oven to 400°.

use 2 slices of prosciutto to line each of 8 standard muffin cups (it’s best to use 2 muffin pans each with 12 cups so that each set of prosciutto slices does not overlap the others).

set the muffin pans on large rimmed baking sheets to catch any drips and bake for 18 minutes, or until the prosciutto shrinks, becomes crisp, and forms cups.

meanwhile, bring a large skillet of water to a simmer over medium heat. stir in the vinegar.

crack one egg into a coffee cup or small bowl and then gently transfer the egg into the simmering water. repeat with 3 more eggs.

cook the eggs for about 3 minutes, or until the whites are set but the yolks are still runny.

using a slotted spoon, carefully remove the eggs from the simmering water and set them on a paper towel to drain the excess water.

repeat with the remaining 4 eggs.

meanwhile, melt the butter in a large saute pan over high heat. add the spinach and saute for 2 minutes, or just until the spinach wilts.

set the toasted bagle halves cut side up on 4 plates. spoon the wilted spinach on top of the bagels, dividing evenly. set the prosciutto cups on top of the bagels. spoon the eggs into the prosciutto cups and serve.

8 servings

OLD-FASHIONED POTATO CANDY

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1 small potato
2 pounds powdered sugar
peanut butter

peel and slice potato. in a small saucepot, cover potato slices with water and cook over medium heat until soft. beat until mashed. add half of the sugar and mix well. mix in remaining sugar, scraping down sides as needed.

line a countertop with a sheet of waxed paper dusted with powdered sugar. scrape out dough onto waxed paper and dust top with more powdered sugar. roll out to a thickness of about 1/4″. spread dough with peanut butter and roll up like you are making cinnamon rolls. once you have rolled up into a log, roll log up in your waxed paper and cut in half. place halves in a gallon resealable plastic bag and store in the fridge until ready to serve.

when ready to serve, remove waxed paper and slice into 1/4″ slices. store leftovers in the refrigerator.

SNICKERDOODLE ICE CREAM

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1 cup sugar
2 cups whole milk
6 egg yolks
1 teaspoon vanilla
4 cups heavy cream
1 tablespoon cinnamon

whisk together the sugar, milk and egg yolks and cook in a double boiler over simmering water until the mixture thickens, about 10 minutes, stirring frequently.

remove from heat and add vanilla, cream and cinnamon.

refrigerate until cool. freeze in an ice cream machine according to manufacturers directions, then freeze until firm in the freezer.

TURKEY FETTUCCINE SKILLET

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8 ounces uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 cloves garlic, minced
1 teaspoon canola oil
1 cup sliced fresh mushrooms
2 cups skim milk
1 teaspoon salt-free seasoning blend (such as mrs dash)
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup fat-free half ‘n half
1/3 cup grated parmesan cheese
3 cups cubed cooked turkey breast
3/4 shredded part-skim mozzarella cheese

cook fettuccine according to package directions. meanwhile, in a large ovenproof skillet coated with pam, saute the onion, celery and garlic in oil for 3 minutes. add mushrooms; cook and stir until vegetables are tender. stir in the milk, seasoning blend and salt.

combine corn starch and half ‘n half until smooth; stir into skillet. cook and stir for 2 minutes or until thickened and bubbly. stir in parmesan cheese just until melted.

stir in turkey. drain fettuccine; add to turkey mixture. heat through. sprinkle with mozzarella cheese. broil 4″-6″ from heat 2-3 minutes 4 until cheese is melted.

6 servings

CHEESE SAUCE

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2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 cup milk
1 cup (4 oz) shredded sharp cheese
cayenne pepper

in a 1 quart bowl, place butter, flour and salt. microwave on HIGH for 2 minutes, stirring after 1 minute. gradually stir in milk. microwave on HIGH for 6-7 minutes, stirring every minutes until thick and bubbly. add shredded cheese and a dash of cayenne pepper to white sauce. stir to melt cheese.

APPLE-CRAN-PEAR SAUCE

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2 packages (12 oz ea) fresh OR frozen cranberries
2 quarts water
1 can (21 oz) apple pie filling
2 cans (15 1/4 oz ea) sliced pears, drained
1/2 cup sugar
1/2 cup unsweetened applesauce
1 tablespoon butter OR margarine
1 tablespoon grated lemon peel

in a large saucepan, cook cranberries and water over medium- high heat until berries pop, about 10 minutes, stirring ocasionally. drain. add remaining ingredients. cook, uncovered, over medium heat until mixture boils. reduce heat; cover and simmer for 30 minutes, stirring ocasionally. serve warm or cold.

12-14 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