Hello from the Hunt Kitchen!

I was told I have lots of good recipes and that I should start a recipe blog, so here ya go! My fondest memories of home were sitting around to the table each evening with my family to eat a good home-cooked meal and I desire to keep that tradition going in my own home. I work hard to make sure my family has a good and balanced meal each day. I have tried each of these recipes and give them my approval.

I'm going to post my weekly menus as well, so feel free to mooch if you like. I do all my grocery shopping on Saturdays, so I plan my menus from Saturday to Friday. Friday is always Pizza Day; Saturday is usually open to either leftovers or some sort of burger. Wednesdays are usually leftovers as well - most of the recipes make more than enough for dinner for our family of 5, so we always have food to eat on Wednesdays without having to fix something new.

Please leave your comments on any recipe you try - even if it didn't work out! Bon Appetit!!

Monday, September 1, 2008

Crispy Rice Treats

1/2 cup honey

1/2 cup chunky-style peanut butter

6 cups crispy brown rice cereal

2/3 cup chopped dried cherries (3 ounces)

Cooking spray

Combine honey and peanut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal and cherries and stir to combine until mixture is sticky. Press into a 9 by 13-inch pan sprayed with cooking spray. Let cool, then chill in refrigerator for 30 minutes. Cut into 15 (2 1/2 by 3-inch) squares.

Note: I use chocolate chips instead of the dried cherries - YUM!

Monday, August 4, 2008

Peanut Butter Cup Cookie Ice Cream Pie

1/2 cup Creamy Peanut Butter
1/4 cup honey
1 quart (2 pints) vanilla ice cream, softened
1 cup Keebler Chips Deluxe with Peanut Butter Cups Cookies, Chopped
1 (6 oz). chocolate pie crust
1/2 cup chocolate syrup
Whipped Cream

Place large bown in freezer. Mix peanut butter and honey in medium bowl. Place ice cream in bowl from freezer; add peanut butter mixture and cookies. Mix on low spead with electric mixer until blended.

Spoon half of ice cream mixture into crust. Spread chocolate syrup over ice cream mixture in crust. Spoon remaining ice cream mixture over chocolate syrup. Freeze until ready to serve.

Garnish with whipped cream. Freeze leftovers. Makes 8 servings.

From Cooking for Kids, http://www.fbnr.com/

Easy Eclair Dessert

27 Whole Graham Crackers, halved
3 cups cold Milk
2 packages (4-oz. each) Jello-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) Whipped Topping, thawed
1 container (16 oz.) ready-to-spread chocolate fudge frosting

Arrange 1/3 of the crackers on botton of 13x9-inch baking pan, breaking crackers to fit, if necessary.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spread 1/2 of the pudding mixture over crackers. Place 1/2 of the remaining crackers over pudding; top with remaining pudding mixture and crackers.

Remove top and foil from frosting container. Microwave frosting in container on HIGH 1 minute or until pourable. Spread evenly over crackers.

Refrigerate 4 hours or overnight. Cut into squares to serve. Garnish with strawberries. Makes 18 servings.

Cool Tips: You could mkae pistachio, banana-flavored or even double chocolate eclairs by simply changing the pudding flavors.

This is an easy dessert for kids to help make - they can arrange the graham crackers in layers in the pan, stir up the pudding and even help spread the frosting on top.

From Cooking for Kids, http://www.fbnr.com/

Philly Cheese Steak Sandwhich

1 onion, sliced
1 green bell pepper, cut into thin strips
2 Tbs. butter or margarine
2 packages ( 6 oz. each) Deli Select Roast Beef, cut into thin strips
4 submarine or hoagie rolls, cut into halves
1/2 lb. provolone cheese, sliced

Saute onion and bell pepper in butter in medium saucepan over medium-high heat until onion is transparent. Mix in Roast Beef; heat until beef is warm. Evenly divide beef mixture into 4 portions; fill each roll with beef mixture. Top each sandwich evenly with cheese.

Makes 4 servings.

Sloppy Jose

3 Chicken Breasts, boiled and cut into pieces
1 large can Cream of Chicken Soup
1 small can green chilis
1 cup sour cream
1 cup milk
2 cups grated Monterey Jack Cheese
Corn tortillas
A little taco seasoning

In sauce pan, heat soup, milk, sour cream, seasoning and chilis, stirring all together. In greased 2-quart casserole dish, put a little bit of the sauce. Tear tortillas into pieces and make a layer, top with chicken, then grated cheese, and end with sauce. Repeat this twice more for a total of three layers ending with sauce. Bake uncovered for about 45 minutes to an hour at 375 degrees. We like it real sloppy and dip it up with corn chips.

Ham Fried Rice

2 Tbs. Cooking Oil
1 cup diced Ham
1/4 cup sliced green onion
4 cups cold cooked long grain rice
1/2 cup frozen peas, thawed
1/2 cup chopped celery
2 Tbs. Soy Sauce
2 eggs, lightly beaten
Toasted Sesame Oil (optional)

Pour oil into wok or skillet on medium-high heat. Stir-fry ham and green onion for a couple minutes. Add rice, peas, celery, and soy sauce. Cook 3 to 5 minutes. Push rice mixture to the side; add egg. Cook egg until completely done, then mix with other ingredients. Sprinkle with several drops of toasted sesame oil and pepper to taste.

Fiesta Chicken

3 cups Stove Top Stuffing, Chicken Flavor
4 boneless, skinless, Chicken Breasts
1 cup salsa
1-2 cups Cheddar Cheese, shredded

Prepare 6 servings stuffing mix, as directed on package. Spoon stuffing into a 12x8 inch baking dish. Top with chicken. Pour salsa over chicken. Sprinkle generously with cheese. Bake at 375 degrees for 40 minutes.

Saturday, July 26, 2008

Pulled BBQ Chicken Sandwiches

1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups) 6 whole-wheat hamburger rolls
6 large green lettuce leaves

Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.

Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.

Per Serving:
Calories 440; Total Fat 12 g; (Sat Fat 2.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 36 g; Carb 47 g; Fiber 5 g; Cholesterol 95 mg; Sodium 400 mg Excellent source of: Protein, Fiber, Niacin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc Good source of: Vitamin A, Thiamin, Riboflavin, Vitamin K, Pantothenic Acid, Calcium

Recipe from Healthy Appetite with Ellie Krieger, http://www.foodnetwork.com/

Orecchiette with Mini Chicken Meatballs

1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine. Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

Recipe from Everyday Italian, http://www.foodnetwork.com/

Barbecued Meat Loaf

1 envelope LIPTON® RECIPE SECRETS® Onion Soup Mix
2 pounds ground beef
1-1/2 cups fresh bread crumbs
2 eggs
3/4 cup water
2/3 cup barbecue sauce, divided

1. Preheat oven to 350°F. In large bowl, combine all ingredients except 1/3 cup barbecue sauce.
2. In 13×9-inch baking or roasting pan, shape beef mixture into loaf. Top with reserved 1/3 cup barbecue sauce.
3. Bake uncovered, 1 hour or until done. Let stand 10 minutes before serving.

Recipe from Cooking with Kids, http://www.fnbr.com/

Venetian Rolled PIzza

Flour, for dusting
1 pound pizza dough
2 cups (8 ounces) shredded mozzarella cheese
7 ounces prosciutto, thinly sliced
1 cup (about 1 1/2 ounces) torn baby spinach
1 tablespoon olive oil
Kosher salt, for seasoning

Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.

On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.

Recipe from Everyday Italian, http://www.foodnetwork.com/

Note: I use canadian bacon and/or pepperoni instead of the proscuitto

Octo-Dogs and Shells

4 hot dogs
1 1/2 cups uncooked small shell pasta
1 1/2 cups frozen mixed vegetables
1 cup prepared Alfredo sauce
Prepared yellow mustard in squeeze bottle
Cheese-flavored fish-shaped crackers

Lay 1 hot dog on side with end facing you. Starting 1 inch from one end of hot dog, slice hot dog vertically in half. Roll hot dog 1/4 turn and slice in half vertically again, making 4 segments connected at the top. Slice each segment in half vertically, creating a total of 8 "legs." Repeat with remaining hot dogs.

Place hot dogs in medium saucepan; cover wtih water. Bring to a boil over medium-high heat. Remove from heat; set aside.

Prepare pasta according to package directions, stirring in vegetables during last 3 minutes of cooking time. Drain; return to pan. Stir in Alfredo sauce. Heat over low heat until heated through. Divide pasta mixture between four plates.

Drain octo-dogs. Arrange one octo-dog on top of pasta mixture on each plate. Draw faces on "heads" of octo-dogs with mustard. Sprinkle crackers of pasta mixture.

Recipe from Cooking with Kids, www.fnbr.com

Creamy Mashed Potato Bake

3 cups mashed potatoes
1 cup sour cream
1/4 cup milk
1/4 tsp. garlic powder
1 1/3 cups French Fried Onions, divided
1 cup (4 oz.) shredded cheddar cheese, divided

Preheat oven to 350 degrees. Conbine mashed potatoes, sour cream, milk and garlic powder. Spoon half of mixture into 2-quart casserole dish. Sprinkle with 2/3 cup french fried onions and 1/2 cup cheese. Top with remaining potato mixture. Bake 30 minutes or until hot. Top with remaining 2/3 cup french fried onions and 1/2 cup cheese. Bake 5 minutes more or until fried onions are golden.

Makes 6 servings.

prep time: 5 minutes
cook time: 35 minutes

Recipe from: Cooking for Kids, www.fbnr.com

Sunday, June 29, 2008

Teriyaki Chicken

3-4 Chicken breasts, cut into 1/2" strips
1 onion, chopped
2-3 (more or less, depending on your taste) cloves of garlic, minced
1 Tbs. (or so) Sesame seed oil
1/2 cup soy sauce
3/4 cup brown sugar
Cooked Rice

Heat oil in a large skillet and add onion and garlic, sauteing for 2-3 minutes. Add chicken and cook through. Meanwhile, in a small saucepan combine the soy sauce and brown sugar and heat until boiling. Add soy sauce mixture to chicken mixture and mix to coat chicken completely. Let simmer for a few minutes. Serve over rice with steamed veggies and soy sauce on the side.


1 lb. Ground Beef
1 package taco seasoning
Flour or corn tortillas

cheddar cheese
chopped tomatoes
black beans
sour cream

Brown beef; drain. Add taco seasoning and prepare according to package directions. Scoop onto tortillas and add toppings as desired.

Tip: We like to fry our tortillas in hot oil until they are crispy - works with flour and corn!

Shepherd's Pie

1 lb. ground beef
2 cans vegetable soup
1 can green beans, drained
4 servings mashed potatoes (real or instant)
Cheddar cheese

Brown the beef; drain. Add the vegetable soup without the water and heat through. Pour into a casserole dish. Top with the green beans. Spread the mashed potatoes on top and top with cheese. Cook in a 350 degree oven for 30 minutes. Enjoy!

Sunday, April 20, 2008

Pan-Cooked Pork Chops

Pork Chops
Salt and Pepper to taste

Melt a little bit of butter in the bottom of a skillet over medium-high heat. Add the Pork Chops and brown each side, adding salt and pepper to taste. When they are brown, turn down the heat to medium-low, cover, and let the pork chops cook through, turning occasionally. Depending on the thickness of your pork chops, this should take about 10 minutes. Be careful not to cook too long, or the meat gets tough.

Sides: green beans, mashed potatoes & gravy, garlic mashed potatoes

Pretzel Jello Salad

2 cups crushed pretzels
3 Tbs + 1 cup sugar, divided
3/4 cup butter, melted
8 oz. cream cheese
1 small can crushed pineapple, drained
1 container Cool Whip
2 small boxes raspberry Jell-O
2 cups boiling water
1 package frozen raspberries or 2 cups fresh raspberries

Mix the crushed pretzels with the 3 Tbs. sugar and the butter. Press into the bottom of a 9x13" pan and bake at 400 degrees for 5 minutes.

Mix the cream cheese with the 1 cup sugar. Add the drained crushed pineapple. Stir in the container of Cool Whip. Spread on the crust and let chill for about 1 hour or until set.

Mix the raspberry Jell-O with the boiling water until dissolved. Add the frozen or fresh raspberries. Let cool, then pour over the cream cheese later. Chill until set.

Note: You can also use strawberry Jello-O and frozen or fresh strawberries instead of the raspberry.

Swedish Meatballs

Buy a McCormick Swedish Meatball seasoning mix from the grocery store and follow the instructions on the back of the package. Our favorite is to serve it over rice with peas and blueberry muffins as sides. Easy as that!!

Chicken Parmesan

1/4 cup plain dry bread crumbs
1 Tbs. grated Parmesan cheese
1 egg
2 chicken cutlets
1 tsp olive oil
1 cup thick tomato sauce
4 thin slices mozzeralla

Mix bread crumbs and parmesan cheese on a plate. In a shallow bowl, whisk egg with one teaspoon cold water. Coat each cutlet in egg mixture and then in bread crumbs. In a nonstick skillet over medium-high heat, heat the oil. Brown chicken until golden brown, about 2 minutes a side. Pour tomato sauce over chicken in skillet. Reduce heat to medium-low and simmer covered, occasionally spooning sauce over chicken, about 10 minutes. Arrange mozzerella over chicken; cooked covered, until cheese melts. Garnish with chopped fresh parsley, if desired.

Makes 2 servings.

Note: I love to serve this with fetticini alfredo (I just cook spaghetti noodles and mix them with bottled alfredo sauce). So good!! Also, you can use spaghetti sauce in place of the tomato sauce, if desired.

Cheesy Chicken Quesadillas

1 lb. boneless chicken breast halves, cubed
1 can Campbell's Southwest Style Pepper Jack Soup
1/4 cup water
8 flour tortillas (8") warmed

Preheat oven to 425 degrees. Cook chicken in a nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa. Makes 8 quesadillas.

Tip: I add some shredded Montery Jack cheese when I put the quesadillas together. Yummy!

Won Tons

1 lb. ground pork
2 Tbs. soy sauce
chopped onion
1 egg
Won Ton wrappers

Mix together pork, soy sauce, onion, and egg and stuff into Won ton wrappers. Fry in hot oil until golden brown and pork is cooked through. Serve with Sweet and Sour Sauce (recipe follows).

Sweet and Sour Sauce

1/4 cup catsup
1/4 cup sugar
1 cup water
1/4 cup vinegar
2 Tbs. corn starch

Combine all ingredients and bring to a boil. Add corn starch dissolved in a little water. Boil until thick.

Sides: Steamed veggies, ham fried rice

Monday, April 7, 2008

Crunchy Caramel Apple Pie

Pastry for one 9-inch piecrust
1/4 cup sugar
3 Tbs. all-purpose flour
1 tsp cinnamon
1/8 tsp salt
5 1/2 cups peeled and thinly sliced apples (I recommend using Golden Delicious apples)

Crumb Topping
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter

Crunchy Caramel Topping
1/2 cup chopped pecans
1/3 cup butterscotch caramel ice cream sauce (recommend Mrs. Richardson's brand)

Heat oven to 375 degrees. Place the pastry in a 9-inch deep-dish pie pan and crimp the edges. In a large mixing bowl, combine the sugar, flour, cinnamon, and salt. Next, toss the apples with the sugar mixture and pour them into the prepared piecrust.

With a pastry blender, thoroughly combine the crumb topping ingredients. Sprinkle the topping over the apple mixture. Bake the pie for 20 to 30 minutes, then cover with foil and bake for another 20 minutes, until the apples are tender. Remove the pie from the oven and sprinkle on the pecans, then drizzle with the butterscotch caramel sauce. Cool on a wire rack and serve with ice cream. Makes one 9-inch pie.

Note: I make this without the topping and it's just as delicious!

Crock Pot Molten Blondies

1 cup flour
1 tsp baking powder
1/2 tsp salt
2 cup packed brown sugar, divided
1/4 cup butter
1 tsp vanilla
1/2 cup milk
1/2 cup chocolate or butterscotch chips
1/2 cup chopped walnuts or pecans (optional)
1 cup boiling water

In a bowl, mix together flour, baking powder and salt. In a separate bowl, beat 1 cup brown sugar with butter until creamy. Stir in vanilla. Add dry ingredients alternately with milk, beating well after each addition. Stir in chips and nuts, if using. Spread mixture evenly in prepared slow cooker stoneware.

In a heatproof bowl, combine remaining brown sugar and boiling water. Pour over batter. Cover and cook on high for 2 1/2 to 3 hours, until cake layer looks cooked. Serve warm with vanilla ice cream. Serves 6-8.

Triple Chocolate Mess

1 (18 oz.) box chocolate cake mix
1 pint sour cream
4 eggs
1 (4 oz.) jello-o instant chocolate pudding mix
1 cup (6 oz.) semi-sweet chocolate chips
3/4 cup oil
1 cup water

Spray crock pot with non-stick spray. Mix all ingredients in a separate bowl and pour into crock pot. Cook on low 6-8 hours. Serve in a bowl with ice cream or whipped topping. Refridgerate leftovers (if you have any). Great warm or cold. Can be cooked in a 375 degree oven for 45 minutes in a 12 cup bundt pan.

Note: If you are leaving it in the crock pot after it is done, place some paper towels under the lid to catch the water droplets so they don't fall on the cake.

Sunday, April 6, 2008

Vermicelli Salad

1 lb. vermicelli
1 cup Italian dressing
1 cup chopped green onions (optional)
1/4 tsp. oregano
1 cup mayonnaise
1/2 cup chopped fresh parsley
1/4 tsp. basil
Generous amount lemon pepper

Cook vermicelli. Drain and rinse. Combine the rest of the ingredients. Mix with vermicelli. Chill overnight. Add plenty of parmesan cheese before serving.

Cracked Wheat Casserole

1 lb. Ground Beef
1/2 Cup Chopped Onion
1 clove garlic, minced
1 1/2 cups water
2 Tb. chopped parsley
1/2 cup uncooked cracked wheat (I didn't have any actual cracked wheat, but I took the regular hard red wheat, and ran it for a minute in my food processor. I don't know exactly how that is different from actual cracked wheat, but it worked fine!)
1 tsp. Beef Bouillon
1/2 tsp. Salt
1/4 tsp. oregano
1/4 tsp. Pepper
1/4 Cup Parmesan Cheese
1 cup chopped tomatoes

Brown beef with onion and garlic until pink color has gone from meat. Drain. Combine rest of the ingredients except the cheese and tomatoes. Pour into a 1 1/2 quart casserole dish. Bake in a preheated 350* oven for 45 minutes or until the cracked wheat is tender and water has been absorbed. Stir in the cheese and tomatoes. Let stand a minute before serving. Enjoy!

Orange Cream Cheese Biscuits

3 cups Bisquick Original Baking mix
2 tsp. grated orange peel
3/4 orange juice
1 pkg. (3 ounces) cream cheese, softened
2 Tbs. orange marmalade

Heat oven to 450 degrees. Mix baking mix, orange peel, and orange juice until soft dough forms; beat vigorously 30 seconds. Turn dough onto surface generously dusted with baking mix; roll in baking mix to coat. Knead dough 10 times.

Roll dough 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in baking mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar.

Bake 8 to 10 minutes or until golden brown. Makes about 15 biscuits.

Serve with: These tasty biscuits would complement any egg dish. Or for a casual breakfast, serve with vanilla yogurt and fresh fruit.

Special Touch: Consider using a unique cookie cutter, such as a bird, heart or star, to produce fun-shaped biscuits.

Parmesan Potato Wedges

1 medium baking potato
Butter-flavored vegetable cooking spray
2 tsp. margarine or butter, melted
1/4 tsp. dried oregano
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. paprika
2 tsp. grated Parmesan cheese

Scrub potato; cut into 6 wedges. Soak potato wedges in ice water for 30 minutes; drain and pat dry with paper towels.

Coat an 8-1nch square pan with cooking spray. Arrange potato wedges in on layer in pan; brush with magarine or butter. Combine oregano, garlic powder, salt, and paprika; sprinkle mixture evenly over potato wedges. Bake at 350 degrees for 30 minutes, turning twice. Remove from oven; sprinkle with cheese, and serve immediately. Makes 2 servings.

Note: You can also use red potatoes; just boil them until tender and melt butter with the spices and pour on top before serving.


6 eggs
1/8 tsp. pepper
1/4 cup chopped onion
1 glove garlic, minced
1 Tbs. margarine or butter
3/4 cup chopped cooked vegetables or meat
2 Tbs. grated Parmesan or Romano cheese

Beat eggs and pepper; set aside. In a 10-inch broilerproof skillet cook onion and garlic in margarine till tender. Stir in vegetables or meat.

Pour egg mixture into skillet over vegetables or meat. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges till the egg mixture is almost set (surface will be moist).

Place broilerproof skillet under the broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or till top is just set. Sprinkle with cheese. Cut into wedges. Makes 3 servings.

Oven Frittata: Prepare as above, except use an ovenproof skillet. Pour egg mixture into the skillet. Bake into a 350 degree oven about 15 minutes or till a knife inserted neat the center comes out clean.

Fried Bread

4 cups flour
1 tsp. salt
1 1/2 Tbs. baking powder
1 1/2 cup warm water
Oil for frying (shortening or lard can be substituted)

Add salt and baking powder to half the flour. Add water. Gradually add the rest of the flour til the dough is no longer sticking to the side of the bowl (and your hand, if not using a mixer). Cover the dough with cloth and set aside to rest for about 10 to 15 minutes.

To fry the bread, separate the dough into 6 or 7 equal size balls - keep the dough covered when not using. Pour oil into a large frying pan till it's about 1-2" deep. Heat the oil on medium high heat. When the oil is almost ready, start preparing your dough by rolling out a ball until it's about 1/4" thick and it's about 8-10 inches in diameter. Slowly put the dough into the hot oil from back to front and fry until the bread is golden brown turning once. While the bread is frying, start preparing the next dough for frying. When done, drain bread on paper towels.

Bread can also be prepared on a hot, lightly greased griddle or on hot coals outside. Bread is great with beans, chili, soup or stew. Other toppings include: Powdered sugar, cinnamon, honey, salt, jam or peanut butter.

Italian Style Burgers

1 lb. ground beef
1/4 cup fine dried bread crumbs
3 Tbs. milk
1/4 cup dried chopped onion
2 Tbs. parsley
1 Tbs. parmesan cheese
1/3 garlic salt
Tomato slices
Mozzarella cheese

Mix ingredients well with hands and form into 4-5 patties. Make sure they are not too thick. Broil in oven 5-6 minutes on each side. Top with a slice of tomato topped with mozzarella cheese and broil until cheese is melted.

Sides: Pasta salad

Green Chili Chicken Enchilada Casserole

1 or 2 whole chickens
2 cans diced green chilis
2 cans cream of mushroom soup
1 soup-can water
1 med. onion, chopped
12 corn tortillas
1-2 cups shredded cheese
salt & pepper to taste

Boil whole chicken until tender. Cool and de-bone. Mix soup, water, and green chilis in a saucepan and bring to a boil and set aside. Fry tortillas soft and set aside to drain. In a baking dish, place a layer of tortillas, chicken, onions, soup mixture, and cheese. Alternate layers, ending with cheese. Bake in a preheated 350 degree oven for 35 minutes. (You can use chicken breasts only.)

Wednesday, April 2, 2008

Mexican Chicken Casserole

1 whole chicken, cooked and deboned
1/2 lb. grated Montery Jack cheese
1 can cream of chicken soup
1/2 cup sour cream
1 can slived olives
Corn tortillas or corn chips

If using tortilla chips, place on bottom of pan. Layer chicken, sauce and cheese. If using corn tortillas, cut them into bite-size pieces, mix together with chicken, sauce, and cheese.n Top with olives. Bake at 350 degrees for 45 minutes, covered.

Note: You can use chicken breasts that have been cooked and cut up into bite-size pieces instead of the whole chicken.

Sides: Corn, cornbread

Tuesday, April 1, 2008

Spinach and Strawberry Salad

2 bunches or 1 1/2 bags fresh spinach
1 pint strawberries, halved

Dressing - Mix:
1/2 cup sugar
2 Tbs. sesame seeds
1 Tbs. poppy seeds
1 1/2 green onions, chopped
1/2 tsp Worcestershire sauce
1/4 tsp. paprika
1/2 cup olive oil or salad oil
1/4 cup red wine vinegar

Put spinach and strawberries in a bowl; pour dressing over when ready to serve

Monday, March 31, 2008

Green Beans

Fresh Green Beans
Slivered Almonds
Salt and Pepper

Trim ends from green beans and cut in half, if desired. Heat an inch of water and some salt in a skillet until boiling. Add green beans and cook until crisp-tender, about 5-7 minutes. Drain green beans and set aside.

Melt butter in skillet and add almonds. Toast almonds until they are golden brown, stirring frequently. Add garlic and saute for 1 minute, then add green beans. Add salt and pepper to taste.


1 cup Milk
1 tsp. Salt
1 Tbs. Sugar
2 Tbs. Shortening
1 Tbs. Yeast
1/4 cup warm water
3 cups flour

Dissolve yeast in warm water. In a small saucepan, scald milk and add to salt, sugar, and shortening in a mixing bowl. Let cool. Mix in dissolved yeast and flour. Let rise, then roll out on a greased pizza pan. Top with pizza sauce and desired toppings. Bake at 425 degrees for 15 minutes.

Pizza Sauce:
1 can (8 oz.) tomato sauce
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

Mix all ingredients together and spread on pizza dough.

Toppings: mozzerella cheese, pepperoni, ham, pineapple, olives, peppers, sausage, onions, mushrooms, anchovies (just kidding!!)

Hint: want to make BBQ chicken pizza? Spread on BBQ sauce instead of pizza sauce and top with cheese and cut up cooked chicken!
Hint: Want to make whole wheat dough? Instead of 3 cups AP flour, add 1 1/2 cups whole wheat flour and 1 1/2 cups AP flour!

Chicken and Broccoli Casserole

Place cooked broccoli (or use frozen) in a 9x13 dish. Top with cooked chicken that has been cut up.


1 can cream of chicken soup
1/2 cup chicken broth
1/4 cup mayonaise

Pour over broccoli and chicken.

Top with grated cheddar cheese. Bake at 375 degrees for 30 minutes, or until bubbly.

Sides: Blueberry muffins, jello

Buttermilk Baked Chicken

Serves 4
Prep Time: 10 minutes
Total Time: 50 minutes

Vegetable Oil, for baking sheet
8 slices white bread
1 Cup Buttermilk
1 tsp. Hot-pepper sauce
Salt and Pepper
3/4 Cup grated Parmesan Cheese
1 tsp. Dried Thyme
4 lbs. chicken parts (preferable legs, thighs, and wings), rinsed and patted dry

Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.

In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a seperate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

Place the chicken in the buttermilk mixture, turning to coat evenly. Working with on piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet, leaving enough space between them so that they crisp evenly all the way around.

Bake until chicken is golden brown, about 35 minutes.

Hint: Don't have buttermilk? Mix 1 Tbs. of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes before using. Makes 1 cup.

Sides: Cole-slaw, cooked carrots


1 lb. Ground Beef
Taco Seasoning
Flour Tortillas
Vegetable oil
Shredded Cheddar Cheese
Taco toppings: black beans, sour cream, shredded lettuce, tomatoes, salsa, etc.

Brown the ground beef and mix with the taco seasoning according to packet directions.

To make the Tostada shells, fill a medium saucepan with vegetable oil; heat until hot. Put the tortilla on top of the pan, then with a plastic or wooden spoon, push the tortilla down in the middle and let it cook in the oil, creating a bowl, until golden brown. Remove with tongs and drain upside down on a paper towel. Note: Oil will splatter and possibly spill over - use caution!

To serve, fill tostada shell with meat, cheese and other toppings you desire.

Sides: Chips and salsa, corn, cornbread

Hot Pumpkin "Cereal"

1/2 C ricotta cheese
1 egg
1/4 C pumpkin puree'
Pinch salt
Sweetener and flavorings to taste
2 T flax seed meal (optional)

Preparation: This cooks on the stove. It goes fastest in a non-stick skillet.

Mix up the ricotta with water to thin it out - quite thin if you want to add flax seed meal, which thickens it a lot.

Add an egg and beat well (use a whisk) - you don't want a lot of strings of egg white.

Add the pumpkin and salt. Sweeten to taste and add cinnamon and nutmeg or whatever.

Stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point.

Possible additions: peanut butter, butter, nuts, you name it.

Pork Tenderloin with Orange-Parsley Topping

Serves 4
Prep time: 30 minutes
Total Time: 30 minutes

2 Pork Tenderpoins (1 1/2 lbs. each)
1 Tbs. Olive Oil
Salt and Pepper
1/4 Cup finely chopped Fresh Flat-Leaf Parsley
1 1/2 tsp. Minced Garlic
1 1/2 tsp. grated Orange Zest

Heat Broiler. Place 2 tenderloins on a baking sheet. Rub them with olive oil; sprinkle with salt and pepper.

Broil 7 minutes. Turn Tenderloins; continue broiling until browned and cooked through, about 7 minutes more (a meat thermometer inserted in the center should register 160 degrees). Let rest at least 5 minutes before slicing.

Make the orange-parsley topping: In a small bowl, stir together parsley, garlic, and orange zest. Season with salt and pepper. To serve, cut each tenderloin diagonally into thick slices, then sprinkle with the topping.

264 calores; 12.7 grams fat; 34 grams protein; 0.9 gram carbohydrates per serving

Optional Sides: Green beans, bread, Garlic Mashed Potatoes